Easy Recipes Channel

Kothimbir Vadi - Crispy And Crunchy

noreply@blogger.com (Self Health Care) — Fri, 18 Jun 2021 18:09:00 +0000

Kothimbir (Marathi) means coriander.

Kotbimbir is usually used to garnish dishes but making a dish out of it would be an interesting concept. Kothimbir vadi is a Maharashtrian dish served as snacks or a side bite during your meal. There are many methods of preparing this dish but the most popular one is by deep or shallow frying.

Coriander plays a very important role in this recipe so always use a fresh one.

These are delicious, crispy, crunchy, a little spicy and full of flavours.

Lets quickly look at this recipe:

Ingredients:

1 bunch coriander

8-10 cloves garlic

2 tsp sesame seeds

1 tsp carom seeds

1 tsp red chilly powder

1/2 tsp turmeric powder

1 cup gram flour/ besan

3 tsp rice flour

8-10 green chilies roasted

1 tsp jeera

Salt as per taste

Oil for deep frying

Procedure:

Clean the coriander properly and wash it with water thoroughly.
Let the water dry out completely then finely chop the coriander.
Make paste of the spices ie., garlic, carom seeds, green chilies, and jeera in a blender jar. Do not add water to it.
Transfer the coriander in a plate/ big bowl.
Add sesame seeds, turmeric powder, red chilly powder, rice flour, besan, salt and rice flour to it.
Further, add the spices paste to it.
Mix all gently without water. The flour, spices and salt should be combined well with coriander.
Now add 3 tsp of water and start making dough. The dough should be thick, if required only then add water.
Do not add much water as coriander releases water.
Once the dough is kneaded apply oil all over the dough and keep it aside.

Process for steam:

Place water to boil in a steamer. (I have used rice steamer)
Grease a tray with oil all over.
Apply a drop of oil on both your palms as the dough would be sticky.
Take a portion of dough on your hands and start forming a cylindrical shape.
Place the same on greased tray and keep for steaming.
Once the water starts boiling cover the lid and steam for 10-15 min.
Insert a knife/tooth pick in the dough and check if cooked. The knife or tooth pick should come out easily and clean.
If not cooked then steam for another 5 min.
Remove the tray and let it cool at room temperature.
When it completely cools, cut the vadis into slices.

Procedure for making crispy vadis:

Heat oil in a pan or kadhai, keeping the flame low.
Place vadis in the oil one by one and deep fry them until golden brown.
Flip and stir vadis in the oil so that it get crispy all over.
Remove the vadis from oil using slotted spoon, this would help remove excess oil.

Crispy And Delicious Kothimbir Vadis Are Ready To Be Served.

Note:

If using a kadhai to steam vadis do keep flame low.

Coriander needs to be completely dry.

Vadis can also be shallow fried instead of deep frying.

Aloo Bhalla/Crispy Aloo Tikki Chaat

noreply@blogger.com (Self Health Care) — Sun, 13 Jun 2021 16:18:00 +0000

Chaat is the most favourite Indian style street food preferred and enjoyed in every corner of India. There are thousands of dish varieties available with different versions. Every region comes with different variations in making them. Tangy, spicy and savoury chat is an obsession for many which is also cheap.

Chaat mostly has potato as basic ingredient which is rich in carbohydrates. These can also be served as snack and also during meals.

Today, I'm sharing a lip smacking recipe which has very less spices, the outer layer is crispy and crunchy served with sweet tangy (imli chutney) and spicy chutney prepared with coriander. I will be sharing the recipes of these chutneys in my next blog.

Ingredients:

3 medium size potato

3-4 tsp coriander seeds

Salt as per your taste

3-4 tsp cornflour

2 tsp red chilly powder

Freshly chopped coriander

1 small size chopped tomato

1 small size chopped onion (optional)

Oil

Procedure:

Wash all the potatoes neatly and place them in a cooker cutting each into 2 equal parts.
Also add half tsp salt and water in the cooker and place it to boil.
To cook potatoes it would take around 4-whistles.
Turn off the gas and let the cooker cool down.
Meanwhile, roast coriander seeds in low flame for 5-8 min. Semi crush them on blender jar.
Remove potatoes and peel off the skin and mash them roughly. Do not over mash them.
Now add crushed coriander powder, cornflour, red chilly powder and salt as per your taste.
Give all a nice mix making sure not to mash it completely.
The mix should be dry, if required then add more cornflour to it and make a dough.
Heat a nonstick pan/tawa on medium flame.
Add 2 tsp oil to it and let it warm.
Apply a drop of oil on your palm and take a hand full of potato mix and make it a round ball, press it lightly.
Coat the potato ball with cornflour and place it on oil.
The flame should be medium.
As soon as the bottom portion has turned golden brown turn the upper side to bottom to cook.
Now press the cooked potato with the help a spoon or a ladle to flatten it, keeping the flame low.
This procedure makes the patty crispy completely.

How To Serve:

Place the patty on a serving plate.

Apply a layer of imli chutney and a layer of green chutney on it.

Garnish some coriander leaves, chopped tomatoes and chopped onions (optional)

The Crispy Aloo Bhalla is ready to be served.

Maharashtrian Style Misal Paav

noreply@blogger.com (Self Health Care) — Tue, 08 Jun 2021 07:35:00 +0000

Misal Pav is the most popular Maharashtrian breakfast dish topped with onions, tomatoes, farsan, sev and lemon juice on top of it.

The dish sounds so interesting...😋 the same way it's going to taste too. This dish is a treat for all those foodies who love spicy, tangy, spices and flavours. I can personally eat this dish anytime in a day, just love it. I had this dish 3 years back for the very first time and always had a craving to eat it next time again, every time.

NOTE:- This dish can be modified to suit every individual's level of heat (spiciness)

Let's, look at the mouth-watering recipe quickly:

Ingredients: To prepare gravy

2 cups sprouted beans/matki/sprouted moth

1 large-sized tomato - chopped

2 tsp fresh coriander

1 tsp ginger garlic paste

3 tsp special misal masala

3 tsp oil

2 tsp kashmiri red chilly powder

1 tsp turmeric powder

Salt as per taste

3 glass hot water

Misal Masala:

1 medium-sized onion - chopped

10-16 dry red chilli

2 tsp coriander seeds

1 tsp poppy seeds

1 tsp shah jeera

1 cinnamon stick

3-4 cloves

5 black pepper seeds

1 badi elaichi

1 tsp oil

Procedure Of Making Masala:

Heat oil in a pan keeping the flame low.
Add chopped onions to it and mix well. Cook onions till golden brown and keep them aside on a plate.
In the same oil saute cinnamon stick, badi elaichi, cloves, and black pepper and keep them also aside.
Further, roast coriander seeds in the same pan for 30 - 40 second on low flame, and then add shah jeera, bay leaves and poppy seeds, also cook the same for a minute. Remove them on a plate and keep them aside.
Roast all the dry red chillies on a low flame for at least 2 min and keep them aside.
Let all the spices cool down to room temperature and blend it to a smooth paste using water.

Special misal masala is ready to use.

Procedure Of Making Misal:

Take a big kadhai, pour oil in it.
Let the oil heat properly and then add ginger garlic paste to it. Cook and stir the paste properly on a low flame for 3-5 min.
Add red chilly powder, turmeric powder, and 3/4th of chopped tomatoes to the pan and allow it to cook till it turns mushy.
If required mash the tomatoes in the same pan using the ladle.
Further, add the misal masala and give it a good mix, cover the kadhai with a lid. Cook until the oil starts releasing from the side.
Place water to boil on the other side.
Add sprouted matki to the masala and give it a good mix.
Now add hot water and salt to it. Cover the lid and let it boil on the low flame at least for 10 min.

The oil will start floating so now misal is ready, turn off the gas.

How To Serve:

Take some misal in a wide bowl/a dish, add some farsan to it.

Top with some chopped onions, tomatoes and garnish with coriander.

Serve misal with bun (paav) and lemon wedges.

Maharashtrian Style misal paav is ready to be served. Enjoy and share your feedback.

Subscribe for more simple and easy recipes.

Delicious Fruit Custard - Simple and Easy Way Of Preparing it

noreply@blogger.com (Self Health Care) — Thu, 03 Jun 2021 19:55:00 +0000

Fruit custard is the most easiest and healthiest dessert recipe which is full of fresh fruits and milk.

This dessert is source of calcium and protein with good and smooth texture and taste. Mostly this is consumed during summers and it's served completely chilled.

I have been preparing this regularly for long and it's one of my initial dishes when I actually started learning to cook. Make this recipe for parties, get togethers or any occasion and I can guarantee this will turn out to be the best dessert you can serve.

Ingredients:

1 litre milk

1/2 cup sugar

4 tsp vanilla custard powder

Fresh Fruits:

1 medium sized apple

1 banana

1 medium size pomegranate

You can also add green grapes, mango, black grapes, I have used only 3 because that was only available 😛

Procedure:

Place milk to boil in a heavy pan on a medium flame.
Continuously stir the milk on medium flame till you see some bubbles on the edges.
Low the flame now
Once the milk starts boiling add sugar to it.
Stir the milk and dissolve the sugar, keep the flame low.
Meanwhile add 4 tsp of custard powder in a small bowl, and add warm milk to it.
Mix it well so there are no lumps left in it.
When the milk starts boiling add the custard mix to it and keep stirring continuously.
Keep the flame low, there should be no lumps in the milk.
Let the milk boil on low flame. Stir it well as it continues to boil.
In between taste the milk and if required add more sugar as per your taste.
Within few minutes the milk would turn thick.
Turn off the gas and keep it aside to cool down.
With the help of hand blender whisk the milk to make it smooth.
Cut the fruits just before adding it to the milk.
Fruits should be diced in bite size pieces.
Once the milk has completely cooled down add all the fruits, mix well and keep it in fridge to cool it.

The chilled fruit custard 😋 is ready to be served, garnish it with some pomegranate seeds.

How to Make Lal Bhaji ??

noreply@blogger.com (Self Health Care) — Fri, 28 May 2021 17:44:00 +0000

We are all aware of green spinach and the amazing benefits it is encompassed of. However, are you aware of red spinach? Red spinach (Lal Saag) is a good source of nutrition, calcium, niacin and is used for medicinal purposes as well. Leafy vegetable is a must include in your daily diet.

There are many benefits from this lal saag like:

Improves digestion
Treats cancer
Improves kidney function
Aids in weight loss
Improves immune system and many more.

Now the question is how do we use this in our diet and the recipe?

Here's a very simple way of preparing this dish.

Ingredients:

1 bunch of lal saag/ lal bhaji

1 medium size onion- chopped

2 dried red chilly

1/2 tsp jeera

A pinch of asafoetida

7-8 cloves garlic

2 tsp oil

1 tsp red chilly powder

1/2 turmeric powder

Salt as per taste.

Procedure:

Clean all the leaves with water and cut them, keep it aside.
Heat oil in a pan, add jeera, dried red chilly and let it splutter.
Add asofoetida to it and stir well.
Now add chopped garlic and onion to it.
Cook well till the onion turns translucent.
Now sprinkle turmeric powder and red chilly all over and stir well.
Further, add chopped lal saag and mix well with a spoon.
When the leaves start cooking the volume of it will decrease so add salt then to better understand about salts quantity.
Cover the pan with the lid and let lal saag cook on low flame for 15 min.
Check in regular intervals whether the leaves have moisture and not sticking to the pan. If required add some water.

The lal saag is ready to be served. You can enjoy with roti, dal rice or can be served as side dish.

Restaurant/Dhaba Style Palak Paneer

noreply@blogger.com (Self Health Care) — Fri, 28 May 2021 04:15:00 +0000

Palak paneer is a very popular Indian curry prepared with spinach and cottage cheese (paneer) . It has a creamy texture and has firm consistency.

It's usually served with roti, butter nan and tandoori rotis.

Its one of my personal favorite dishes, even kids love this dish.

I prepare this dish with one secret ingredient which is used while preparing palak paneer in restaurants. This secret ingredient was revealed by one of the renowned chefs in town.

Let's prepare the delicious palak paneer in restaurant style.

Ingredients:

1 bunch of palak (spinach)

3-4 green chilies

5-6 cloves of garlic

1/2 jeera

1-inch ginger

1 large tomato

1 large onion

1 tsp red chilly powder

1 tsp turmeric powder

1 tsp jeera powder

1/2 tsp garam masala

1 tsp kasuri methi

1 onion - chopped

1 tsp butter

200 gm paneer

1 medium-size tej patta (bay leaf)

1 small cup grated processed cheese

2 tsp cream

Water as required

Salt as per your taste

Procedure:

Take paneer cubes on a plate and sprinkle some salt, turmeric powder, and red chilly powder and marinate for 30 min.

Shallow fry paneer in a pan and keep it aside.

The paneer should be a little crispy on both the sides as shown.

Clean each and every leaf of spinach.

Rinse the leaves well in running water.

Use the stems if they are tender or else discard them.

Place a pan with 2 litre of water to boil and add half tsp of salt to it.

Once the water starts boiling add spinach leaves in it and let it cook for 1-2 min.

Turn off the gas immediately and transfer the leaves into a cool water bowl.

Blend the spinach leaves in a jar and make a smooth paste, do not add water at all.

Heat a tsp of oil in a pan, add jeera and let it turn golden. Add garlic cloves and ginger and saute well.

Add onion, green chilies, and tomato to it and mix it well, cook well until smooth.

Turn the gas off and let it cool down.

If tomatoes are not cooked well it can spoil the taste of palak paneer due to its own smell.

Make a smooth paste of it, add little water if required.

Heat butter and half tsp of oil together in a pan. Add 1/2 tsp chopped garlic, bay leaf to it, and saute very well till garlic changes its color to golden.

Further, add red chilly powder, turmeric powder, jeera powder, kasuri methi, and mix all the masalas on low flame.

Now pour tomato-onion paste into it and keep mixing. Cook the paste on low flame till you see the butter releasing on the sides.

Add palak puree and paneer to it and cook on low flame. The gravy should be thick and no moisture should be left.

Now add the secret ingredient ie., grated cheese, and give it a proper mix.

Taste the gravy and check if the salt is accurate otherwise sprinkle salt as required all over and mix well.

Lastly add fresh cream to it and turn off the gas in a minute.

Enjoy meals..

Simply And Easy Way Of Making Instant Appam

noreply@blogger.com (Self Health Care) — Wed, 26 May 2021 12:36:00 +0000

What's for breakfast?? The most common question in the mornings.

Taste, Texture, Variety, Uniqueness and ease is something that we look at in recipes when preparing our regular breakfast.

Breakfast helps you burn calories throughout the day by increasing your metabolic rate. It also gives you the energy you need to get things done and helps you focus at work or at school. Those are just a few reasons why it’s the most important meal of the day.

Making tasty & easy breakfast (that too different varieties every day) is a challenge, so sharing with you one of the easiest recipes which I have recently learnt from my mom.

Ingredients:

2 cup semolina/rava

1/4 cup wheat flour

2-3 dry red chilli

2 tsp ginger and green chilly paste

1 cup large onion - chopped

salt as per taste

1 cup curd

6-8 leaves chopped curry leaves

water as required

4 tsp chopped fresh coriander

5 tsp oil

Procedure:

Mix wheat flour and rava together in a bowl.

Take onion, dry red chilli, ginger and green chilly paste in a blender jar and make a paste.

Also add wheat flour, rava, salt, and curd in the same blender jar to make a smooth paste.

You can add water if required, the batter should not be too thick inconsistency.

Transfer the batter to a bowl and add coriander and curry leaves to it. Mix well and keep it aside for 15-20 min.

Meanwhile prepare curd chutney for the serving, below is the link for the recipe:

Place a non-stick pan on low flame to heat. Apply oil all over it and wipe the tawa/pan with tissue paper or soft cotton cloth.

The tawa needs to be completely hot and on low flame only.

Take a ladle full of batter and spread it over tawa in a circular motion.

Pour oil all around the batter and turn the flame to medium.

Once the bottom side has turned dark golden then flip to the other side and cook it well.

The most healthiest breakfast is ready, serve hot appam with curd chutney.

Do share your feedback and follow the blog for upcoming simple and easy meals, breakfast and dinner recipes.

Savoury Dal Dhokli recipe

noreply@blogger.com (Self Health Care) — Thu, 20 May 2021 07:36:00 +0000

Dal Dhokli is one of the famous Gujrati Dishes prepared with lentils and wheat flour as the base. It tastes tangy, spicy & savoury (some prefer a little sweet dal dhokli).

It's usually prepared for lunch and can be served as one meal lunch. Being a Gujju it's one of my favourite dishes and I love to prepare it at least once a week.

Let's look at the recipe quickly and please do not forget to share your review on the same.

Ingredients For Dal:

1 small cup toor dal (Pigeon pea)

3 cup water

2 tsp oil

2 tsp ghee

3 tsp peanuts

1 tsp mustard seeds

1 tsp jeera

pinch of hing

curry leaves

1 tsp turmeric powder

1 tsp red chilly powder

2 -3 small sticks of cinnamon

2-3 cloves

3 tsp chopped coriander

salt as per taste

1 lemon

Ingredients For dhokli:

2 cup wheat flour

1/2 tsp turmeric powder

1/2 tsp red chilly powder

salt as per taste

3 tsp oil

water

Procedure:

Take wheat flour, turmeric powder, red chilly powder, oil, and salt in a bowl and mix well.
Further, add water and knead the dough.
Knead the dough & smoothen it.
Keep it aside till we prepare dal.

Let's Prepare Dal:

Rinse and soak dal for 20 - 25 min.
Transfer the dal, water, and salt to cooker & pressure cook the dal for a 3-4 whistle.
Let the cooker release the pressure, the dal should be cooked and mushy.
Meanwhile, place 3 glasses of water for boiling and then turn off gas upon boiling water.
Whisk the dal to make a smooth consistency.
Add 2 tsp oil in a large and thick kadhai and heat it on medium flame.
Once the oil has properly heated up, add mustard seeds to it and let it splutter then add jeera, cinnamon stick, cloves, and a pinch of hing, and curry leaves.
Further, add the red chilly powder in the same oil and immediately pour 1 glass of boiling water into it. Do not let the chilly powder burn.
Mix all with the ladle, add turmeric powder, salt, and dal now. Keep stirring and add the remaining water to it.
Now add peanuts to it and let dal start boiling on low flame.
Take a ball size dough and dust the same with flour.
Roll to lean consistency, dust it with wheat flour if required in between.
Cut it into diamond or square shape or anything of your choice.
As soon as the dal starts boiling, drop dhokli pieces quickly and keep stirring.
Repeat steps 12 & 13 and drop all in the dal.
Keep stirring continuously and keep the flame low. Cover the kadhai with a lid for 10-15 min.
The dhokli should be cooked completely, you can check by taking one dhokli on a spoon and press with your hand, it should be soft.
Garnish the same with coriander.

How to serve:

1. Serve dhokli on a plate, add a small tsp of ghee and squeeze lemon on it.

Delicious Dal Dhokli is ready to be served. Please share your feedback, follow and subscribe for some more beginner dishes.

Tasty And Healthy Jaggery Dalia

noreply@blogger.com (Self Health Care) — Tue, 18 May 2021 09:34:00 +0000

Lapsi is a Rajasthani and Gujrati Cuisine that is usually prepared on occasions. It's completely healthy and adds benefits to health-cautious people. Usually, sweets are prepared using sugar but this recipe is prepared with jaggery which is more nutritious than sugar. Sugar is harmful to body .

Let's replace sugar with jaggery and check this out. I bet you would love this more than you think.

Ingredients:

1/4 cup ghee

1/2 cup lapsi/dalia (cracked wheat)

1 cup jaggery - grated

1.5 cup boiling water

a pinch of salt

1/4 tsp cardamom powder

1 tsp chopped almonds

1 tsp raisins - soaked in water

1 tsp cashew

1 tsp finely sliced dry coconut

Procedure:

Heat 2-3 tsp spoon ghee in a pressure cooker, keep the flame low.
Add lapsi/dalia to ghee and roast it for 5 min and let it turn golden brown.
Pour hot water into it and stir it well.
Pressure cook Dalia on a low flame for 4-5 whistles.
Meanwhile, in between, add a tsp of ghee in a pan and heat it on a low flame.
Add dry fruits like almonds, cashew, and sliced dry coconut in the same pan. Roast it well till golden brown. Keep it aside when done.
Let the cooker cool down and release the pressure.
Add one-fourth part of jaggery and a pinch of salt to it and stir it well on low flame.
In between you can check the sweetness of Dalia, if required add more jaggery to it.
Now add cardamom powder, roasted dry fruits, remaining ghee, and keep stirring it on low flame for a minute.
Grease a bowl with ghee all over, using the tip of your finger, and put the cooked Dalia in the same bowl.
After 30 min turn the bowl upside down on a plate to give it a shape.

Note: This can also be served warm by garnishing dry fruits.

Please do share your feedback and follow some more delicious recipes.

You can also buy the required ingredients from the below link:

Tasty & Healthy Palak Dal

noreply@blogger.com (Self Health Care) — Mon, 17 May 2021 08:09:00 +0000

Palak (spinach) takes up its nutritional value by adding more proteins, vitamins, fibre and minerals like iron, magnesium, and potassium. Spinach is also a well-known source of energy that helps rejuvenate the body. Toor dal and Moong dal are rich in proteins and have high fibre with an excellent source folic acid.

Here palak and lentils come together to give one of the best dishes full of nutrients.

Ingredients

1 small cup dal (toor dal/ moong dal)

250 gm chopped spinach

6-8 cloves of garlic

1 tsp red chilly powder

1/2 tsp turmeric powder

1 tsp besan (gram flour)

1 tsp jeera

A pinch of asafoetida

1/4 tsp mustard seeds

2-3 tsp oil

Salt as per your taste

Procedure:

Rinse and soak dal for 30 min. Cook dal with chopped spinach for 4-5 whistles with some salt and a small spoon of oil.
Let the cooker release all the pressure. Open the cooker lid to check if dal is cooked completely and it should be mushy.
Remove excess water with a help of ladle and keep it aside as we will be using it again.
Mash dal and palak with the help of same ladle.
Meanwhile take besan, water and mix them to form a batter.
Place 2 tsp oil to heat in a kadhai, add mustard seeds to it and let it splutter. Now add jeera, garlic, and asafeotida, stir it continuously till garlic turns golden brown.
Add red chilly powder and turmeric powder to it and mix well.
Add the dal, water (the one which was kept aside from cooker) & besan batter to it.
Mix everything well. Add additional warm water if required and the consistency of dal should be thick. Also add salt as per your taste.

The tasty palak dal is ready to be served with rice and roti.

The Unique Way Of Preparing Aloo Dum

noreply@blogger.com (Self Health Care) — Sat, 15 May 2021 07:11:00 +0000

Can we ask every child what are their favorite veggies?

The answer is going to be one Alooooo (Potato). Potatoes fill in the gaps and make our dishes much easier & tastier.

Potatoes can be prepared in so many variations and can be served with rotis, paranthas, and rice.

This is the most demanded recipe in my office, each and every colleague of mine was a lover of this dish. They literally use to lick their fingers.

Read the recipe of this mouthwatering dish & enjoy it at home.

Ingredients:

10-12 small potatoes

2 1/2 tsp oil

Salt as per taste

1/2 tsp jeera

1 pinch asafoetida

1/2 turmeric powder

1/2 red chilly powder

1/2 tsp jeera powder

1/4 tsp black pepper powder

1/4 tsp black salt

1/4 tsp amchur powder

Chopped coriander

Procedure:

Rinse and clean potatoes. Prickle all the potatoes with a knife or a fork and keep them aside.
Place it to boil in a pressure cooker with a pinch of salt. Let cooker whistle for 3- 4 times on a medium flame.
Peel the potatoes as they cool down and keep them aside.
Pour 2 & 1/2 tsp oil in a pan and place it on gas to heat on low flame.
Add jeera and let it turn brown, add asafoetida to it and mix it well.
Now add all the masalas like turmeric powder, red chilly powder, jeera powder, black pepper powder, amchur powder and, black salt.
Continuously stir all these masalas on low flame. The masala shouldn't burn.
Add all the boiled potatoes to it and mix it well, add salt only if required.
Let it cook on low flame for at least 5 min and stir it continuously. The masala should be mixed well with potatoes.
Garnish with coriander.

Tasty Aloo Dum is ready to be served.

Can be served with chapattis, paranthas or puri.

Tasty dishes you can prepare using left over rice!

noreply@blogger.com (Self Health Care) — Wed, 12 May 2021 09:44:00 +0000

Lemon rice is one of the most common dishes from South India. For making lemon rice you do not require freshly cooked rice but it can also be prepared with leftover rice. It is prepared by mixing cooked rice with a special seasoning for a tangy taste.

Ingredients:

2 cup cooked rice

1 lemon juice

2 tsp oil

1/2 tsp mustard seeds

2 tsp of urad dal and chana dal mix

3-4 chopped green chilies

1 pinch hing (asafoetida)

2 dry red chilies

1/4 spoon turmeric powder

10 leaves of fresh curry leaves

2 tsp fresh coriander

Salt to taste

How to cook rice??

Rinse rice and soak for at least 20-30 min.

Remove excess water and pressure cook rice with 2 cups of water and a little salt in it.

Cover the lid and place the cooker on medium flame. Let it whistle for 2-3 times. The rice must be cooked and not mushy.

Once cooked set it aside to cool down to room temperature. Fluff up the rice with a spoon to make it look grainy & firm.

Procedure Of Preparing Lemon Rice:

Place a small pan on gas to heat on low flame, add oil to it.
Add mustard seeds and let them splutter, then add red chilies, chana, and urad dal to it.
Keep stirring dal continuously to golden brown in color and crispy.
Do not fry for long otherwise, the taste can turn bitter.
Add hing, slitted green chilies, turmeric powder, and curry leaves mix it well and add rice to it.
Also, add lemon juice and mix well.
Lastly, garnish the rice with coriander.

Serve lemon rice with onion raita or coconut chutney.

Hope you all like this simple easy recipe which is super tasty and will give a new taste to your regular meal schedule.

How to Prepare Curd Rice In Simple Steps

noreply@blogger.com (Self Health Care) — Wed, 12 May 2021 06:30:00 +0000

A simple dish which is prepared with very basic ingredients available at home. It's one of the best recipes for beginners, who want to learn to cook.

It can be considered as one wholesome meal which doesn't require any accompaniment. The dish is refreshing and it's cool with some good flavors.

Let's look at the dish quickly

Ingredients:

2 cup cooked rice

1 1/2 cup fresh curd

2 tsp oil

1/2 cup milk

1 tsp mustard seeds

2 tsp of urad dal and chana dal mix

3-4 slit green chilies

10 leaves of fresh curry leaves

2 tsp fresh coriander

Salt to taste

How to cook rice??

1. Rinse rice and soak for at least 20-30 min.

2. Remove excess water and pressure cook rice with 2 cups of water and a little salt in it.

3. Cover the lid and place the cooker on medium flame. Let it whistle for 3-4 times. The rice must be cooked and mushy. Once cooked set it aside to cool down.

4. Important, rice needs to be at room temperature before you start preparing curd rice.

Procedure Of Preparing Curd Rice:

1. Mash rice slightly with a spoon when it is warm.

2. Add curd to it and mix it well.

3. Place a small pan to heat on low flame, add oil to it.

4. Add mustard seeds and let them crackle.

5. Then add mixed chana and urad dal to it, keep stirring it continuously. The dal should be golden brown.

6. Add slitted green chilies and curry leaves. Mix it well and pour the same on rice.

7. Mix tempering and curd rice properly.

8. Add half a cup of milk to it if the rice looks to dry.

9. Lastly, garnish the rice with coriander.

The best way to serve curd rice is with mango pickle or lemon pickle, it's typically followed in South India.

Most Simple And Easiest Way Of Preparing Moong Dal Chilla

noreply@blogger.com (Self Health Care) — Mon, 10 May 2021 08:28:00 +0000

Moong dal chilla is one of the healthiest breakfasts. Moong dal is rich in nutrients & dietary fiber. A single cup serving can provide between 40.5% and 71% of the recommended daily intake of the nutrient. This dietary fiber content helps reduce blood cholesterol levels, while also preventing dietary complications.

Instead of eating this in a form of dal every day, we can bring some variations in our intake, we can consume this during our breakfast, evening snacks, or dinner also.

I will be presenting many dishes with moong dal which are going to be tastier and healthier.

To begin with the easiest recipe MOONG DAL CHILLA.

Ingredients:

1 cup moong dal

2-3 green chilies

1-inch ginger

Salt

1/2 tsp jeera

1/4 tsp ajwain

1 small chopped onion

2 tsp coriander

1/2 tomato

Procedure:

1. Rinse moong dal 2-3 times till the water turns clear. Soak dal for 5-6 hours before using.

(if planning to prepare in the morning then you need to soak dal overnight)

2. Remove the water and transfer the dal into a blender jar with green chilies and ginger. Make a smooth paste by adding water to it. The consistency of the batter should be medium thick.

3. Transfer all the dal paste to a bowl, to it add ajwain, jeera, onion, tomato, salt, and coriander.

4. The batter is ready now. In case if you prefer eating thin chilla then the batter should be like dosa batter.

5. Heat a nonstick pan, apply little oil to it, and sprinkle water on top of it.

6. Clean the pan with tissue or cotton cloth so the pan is greased. This would help to take out chilla easily and it becomes crispy.

7. Take 2 ladle of batter and pour into the center of the tawa keeping the flame low.

8. Spread it evenly with the same ladle in a clockwise direction immediately.

9. Apply oil around the batter and cook chilla on medium-low flame.

10. Flip chilla on the other side and cook it well for a minute.

Note: Before you pour the batter for the second chilla sprinkle little water and clean tawa with the same cloth or tissue. Follow this procedure before making each and every chilla.

Delicious Moong dal chilla is ready to serve. Can be served with coriander chutney or curd.

South Indian Style Dosa

noreply@blogger.com (Self Health Care) — Mon, 10 May 2021 07:30:00 +0000

One of the most enjoyed south Indian breakfast dishes, Dosa/Dosai. A thin layer of crispy batter tastes amazing with different types of chutneys. Let's go ahead with learning regularly cooked south Indian breakfast.

Dosa Batter Ingredients:

3 cup rice

1 cup urad dal

1 tsp fenugreek seeds

Procedure:

Rinse and soak rice for at least 8-10 hrs.
Rinse and soak urad dal for the same duration, also add few fenugreek seeds to it.
Now grind rice and dal together and make a fine batter
Keep the batter for fermentation overnight so you can prepare dosa the next day morning.

Coconut Chutney:

1 grated coconut

1 1/2 tsp roasted gram

a small quantity of tamarind

2 - 3 green chilies

salt to taste

water as per requirement

For tempering:

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp chana dal

1/4 tsp urad dal

8-10 curry leaves

Procedure:

Blend roasted gram, salt, tamarind, and green chilies together.
Now add grated coconut to it and grind it to make a smooth paste.
Take it out in a bowl and keep it aside.
Take some oil in a pan and let it heat, then add mustard seeds, chana dal, urad dal to it and let it turn golden.
Add curry leaves and coconut paste to it and mix well.

COCONUT CHUTNEY IS READY!!

Sambhar:

Ingredients

1 cup tuvar dal (Pigeon pea) - rinse and soak for one hour

1 medium-size onion

1 -2 drumsticks (cut into 3 inches)

1 large tomato

1 cup of carrot, ladyfinger, beans, and pumpkin mixed

1 tsp tamarind soaked in water

1/2 jeera

1/4 tsp asafoetida

1 1/2 tsp sambhar powder

1 tsp turmeric powder

1 tsp red chilly powder

Salt as per your taste

Procedure:

1. Add water & dal (Pigeon peas) to the pressure cooker, add a little salt, turmeric powder, curry leaves, and 1/2 tsp of sambhar masala.

2. Cover and cook dal for 7-8 whistles on a medium flame.

3. When the cooker pressure settles down, open the lid and check if the dal is cooked and mushy, keep it aside.

4. Heat oil in a pan, add jeera, asafoetida, and onion to it. Let the onion turn translucent now add tomatoes to it and let it become soft. Mash the dal and whisk it.

5. Add remaining vegetables to it and mix well. Add turmeric powder, salt and let all the vegetables cook with a cup of water. In between check if the vegetables are cooking and do not overcook them.

6. Once the tamarind is soaked mash it in the same water with your hands and strain. Squeeze all the water from the pulp.

7. Add the tamarind water to the vegetables and mix well. Next add sambhar powder, chilly powder.

8. Add dal to it, if the consistency is thick then add warm water to it. Keep the consistency of sambhar the way you would like, add salt if required.

9. Simmer the sambhar on low flame and stir in between.

10. Pour a tsp of oil in a pan, add red chilies and curry leaves to it. Once it starts crackling pour same on sambhar cover the lid immediately for some time.

11. Garnish it with coriander and serve hot.

The LAST step is to prepare dosa:

1. Fermented batter may be thick so before preparing dosa, add water and salt to it.

2. Take a nonstick tawa, grease oil on it, rub tawa with cleaned cotton cloth, sprinkle some water on top of it.

3. Non-stick tawa should be hot enough, pour a ladle of batter in the center of tawa.

4. Immediately start spreading the batter evenly in a clockwise direction on a full flame.

5. Add oil on top of it and lower the flame.

6. The base will turn golden brown and flip it. I do not flip and cook another side which is OK.

Delicious Dosa, Chutney, and Sambhar Are ready.

Most Delicious Veg Biryani Recipe

noreply@blogger.com (Self Health Care) — Sat, 08 May 2021 09:35:00 +0000

Biryani - Name reminds us of only a few varieties chicken biryani, mutton biryani, prawns biryani, etc.,

But let me correct you, one can have a similar experience with vegetable biryani.

So I came up with the idea of sharing a recipe that is specially prepared FOR ME at my home AS IM A PURE VEGETARIAN PERSON.

WHY SHOULD NON-VEGETARIANS HAVE ALL THE FUN?

This is a dish prepared with lots of vegetables that provides lots of essential vitamins, minerals, and other nutrients, such as antioxidants and fiber.

Recipe For 1 Kg Rice Biryani (Serves 7 people)

Home Made Biryani Masala:

5 cloves

4-5 black pepper

4-5 small stick of cinnamon

1/2 spoon shah jeera

5-6 green cardamon

1 badi elaichi - peeled

4-5 tej patta

Grind all the spice with a pinch of salt.

Marination:

250gm curd

8-10 cauliflower florets

1/2 cup green peas

3/4 cup diced carrot

1/3 cup beans

1/2 cup potato

10-12 slit green chilies

75 gms fried paneer

1 thinly sliced tomato

1 medium sized onion

1 fried onion - crispy and brown

3 tsp chopped coriander

20-25 leaves of medium size pudina leaves

2 tsp shahi biryani masala

2 tsp ginger garlic paste

2 tsp red chilly powder

1 small cup warm oil

Salt

Procedure:

Take all vegetables in a large pot add red chilly powder, ginger garlic paste, fried onions, shahi biryani masala, hot oil, homemade biryani masala, pudina leaves, coriander, curd, and salt. Mix it well and keep it aside for it to marinate for 30 min.
Rinse rice. Soak it for at least 30 min.
After 25 min, place water to boil in a large vessel and add salt, elaichi, cinnamon stick, shah jeera, cloves, black pepper, tejpatta to it.
Let the water boil then add rice to it.
Let the rice cook on high flame (rice should be cooked 80%). Take one grain of rice and check if it has salt mixed in it.
Place the vegetable pot for cooking and cover with a lid for at least 10 min. (Initially, the flame would be high, and when it has got proper heat low the flame)
Turn off the gas and keep the vegetables covered.
Take a strainer and get rid of water. We get separate grains of rice.
Immediately transfer all the rice on the vegetables and spread it to level it.
Pour 2 tsp ghee and also 2 tsp oil (optional) on rice.
Sprinkle a pinch of green and orange color, fried onion, and coriander.
Cover it with a wet cloth or foil sheet & lid.
On gas, place a heavy tawa and the biryani pot on top of it.
Place a heavy object on top of it so steam doesn't escape. (Or cover sides of pot & lid with kneaded flour so steam doesn't escape).
Cook the same now on low flame for 10 to 15 minutes. Delicious biryani is ready to be served.

While Serving:

Mix vegetables & rice properly (40% vegetables-bottom layer, 40% middle layer rice, 20% upper layer of rice on each serving)

ENJOY WITH RAITA.

Please do share your feedback and can also contact me for any queries.

Simple And Delicious Poha Recipe

noreply@blogger.com (Self Health Care) — Fri, 07 May 2021 15:13:00 +0000

Kanda (Onion) Poha is one of the favorite breakfast dishes among Indians. It is easy to make with easily available items at our home.

Poha has high nutrient value and is recommended as one of the healthiest Indian breakfasts. It is a good source of carbohydrates, packed with iron, rich in fiber, a good source of antioxidants and essential vitamins, and is gluten-free.

Lets, look at the recipe

Ingredients:

2 cups poha

1/4 cup peas

1 medium-sized potato

1 large finely chopped onion

4 tsp oil

1/4 cup peanuts

1/2 tsp mustard seeds

1/2 tsp jeera

6-8 leaves of curry leaves

4-6 green chillies chopped

1/2 tsp turmeric powder

salt to taste

1 tsp chopped fresh coriander

1 lemon wedges

Procedure:

1. Peel and chop potato, clean and soak them in water.

2. Clean poha with water using a strainer and let them turn wet-soft

(Do not over wash or else poha will form lumps or break).

3. Drain all the water and keep it aside. While preparing, if poha is not soft then you can sprinkle some water on it.

4. Take 2 tsp oil in a kadhai and fry the peanuts on a low flame till they turn a little dark. The peanuts should be crispy. Once done take them out and keep it aside.

5. In the same kadhai while oil is warm add mustard seeds and let it crackle. Add jeera and then onion to it. Let onion turn translucent, add green chilies and curry leaves, and potato. Saute all till potatoes are cooked.

6. Add turmeric powder, salt and wet poha to it. Mix all gently & cook it for 10 to 15 minutes.

7. Garnish it with fried groundnuts, coriander & lemon wedges & serve.

Easy & Tasty Dry Fruit Cake Without Oven!!

noreply@blogger.com (Self Health Care) — Wed, 05 May 2021 18:38:00 +0000

Do we need a reason to eat cake? Absolutely not.

How about if you get a cake which is freshly baked, full of flavors with richness of dry fruits.

Yes, you read it right. A simple, easy and quick way of preparing a cake without OVEN. With just a few ingredients it's going to be a treat for your evening tea break.

Your family members will love & enjoy this delicious cake that is super easy to prepare.

Ingredients:

1 cup jaggery

3/4 cup oil

1/2 cup curd

1 cup milk

2 full cup wheat flour

1/4 tsp baking soda

1 tsp baking powder

1/4 tsp cinnamon powder

a pinch of salt

Dry Fruits:

2 tsp chopped almonds

2 tsp raisins

2 tsp chopped cashew

1 tsp walnuts

5- 6 chopped dates

Procedure:

1. Place curd in a sieve for 30 min until unnecessary water is removed and the curd should be at room temperature.

2. Grease a tray with oil and dust it with flour, remove excess flour from the tray.

3. Take jaggery, oil, and curd in a large bowl, whisk and dissolve it until it turns as smooth paste.

4. Place the sieve over the bowl. Add wheat flour, baking soda, baking powder, cinnamon powder, and salt to it and sieve them.

5. Add all the dry fruits to it and mix the batter gently without any lumps.

6. Do not over mix, if the batter is too thick add a little amount of milk to it and mix well.

7. Pour the cake batter into the greased tray, tap it to level the batter, and place for baking.

Baking:

1. Preheat the cooker with water in it.

2. Place a stand inside the cooker and tray on top of it.

3. Make sure the water level is maintained so that it doesn't rise while boiling and spoil the batter.

4. Cook the cake on the low flame at least for 25-30 min. In between, you can also check using a toothpick or a knife if the cake is cooked. The knife should come out clean.

5. Cool the cake for 15 - 20 min and invert the same on a plate.

The cake is ready to be served, please share your reviews on the same.

It is okay if you do not have an oven to bake the cake, there are alternative options available:

1. Bake in regular cooker

2. Steam rice cooker (I have used this to prepare my cake)

3. Also can be cooked in Kadhai

Simple And Easy Jalebi For Beginners

noreply@blogger.com (Self Health Care) — Wed, 05 May 2021 17:00:00 +0000

Who doesn't love mouthwatering sweet Jalebi? From children to adults and seniors, everyone loves this Gujrati delicacy.

Jalebi is not only a dessert but also breakfast for people in Indian states like UP, Gujrat, West Bengal, and Bihar.

There are different methods of preparing Jalebi but I prefer presenting the most simple one which can also be prepared by beginners.

Find the below steps and crispy Jalebis are ready for you.

Jalebi Batter Ingredients:

1 cup maida

1 tsp besan (gram flour)

3 tsp curd

oil - to fry jalebi

2 tsp of ghee

Note: To make the Batter

1. Mix maida, besan, and curd in a bowl and keep it overnight for it to ferment.

2. Batter needs to be smooth and thick in consistency.

Syrup Ingredients (Chashni):

1 cup sugar

1/2 cup water

few saffron strands

1/4 tsp cardamom powder

a pinch orange food color

Rose petals (Optional)

Method:

1. Next day, whisk batter a little. You can add little water if the batter looks too thick. Add a pinch of food color to it.

2. Add sugar and water to a pan and let it boil. Let it simmer till the syrup becomes sticky and forms one string consistency.

3. Add cardamom powder and orange color to it and keep it aside.

4. Transfer the jalebi batter to a bottle.

If you don't have one, please click the link https://amzn.to/2PPUuUy

5. Heat oil and ghee together in a pan on a low flame.

6. Squeeze batter in hot oil, making the spiral motion to make the desired shape of jalebi.

7. Fry till crisp from both sides. Remove from oil and immediately dip it in warm sugar syrup, few seconds on each side is good enough.

Note: If the batter is dispersing in the oil, maybe it's too thin and you need to add some flour to it.

Delicious hot Jalebi-s are ready to serve.

Easy Recipe of Mouthwatering Aloo Paranthas

noreply@blogger.com (Self Health Care) — Sun, 02 May 2021 07:47:00 +0000

The most popular Indian stuffed bread recipe made with wheat flour and mashed spiced potato for stuffing. It is one of the most popular recipes which is not only easy to make but one of the tastiest stuffed paranthas.

The dish originated from the Punjab region but loved by the entire nation and world. It's the easiest dish and prepared in few simple steps.

Here I'm sharing 2 variations of stuffing, you should definitely try both.

Let's look at the recipe:

Preparing Dough:

Ingredients:

1. 2 cups of wheat flour

2. 1/4 tsp salt

3. 1/2 tsp ajwain

4. 1 tsp oil

5. water as required

Procedure:

1. Take wheat flour, oil, salt, ajwain in a bowl and prepare a dough with water.

2. Knead to smoothen the dough and keep it aside.

Prepare Stuffing:

METHOD 1

Ingredients:

1. 3-4 medium-sized boiled and mashed potato

2. 4-5 green chilies (can be reduced as per your requirement)

3. 3-4 garlic cloves

4. 1.5 tsp oil

5. salt

6. 1/4 tsp turmeric

7. freshly chopped coriander

Procedure:

1. Boil potatoes, peel, and mash them. There should be no lumps.

2. Add green chili and garlic to a blender and make a smooth paste.

3. Place a pan on a low medium flame with oil in it and add the green chilly paste to it.

4. Stir the paste till it changes its color to brown. Add mashed potato and coriander to it and mix well.

5. Cook for 2-3 min and let it cool down to room temperature.

METHOD 2

Ingredients:

1. 3-4 medium-sized boiled and mashed potato

2. freshly chopped coriander

3. salt as per taste

4. 1/2 garam masala

5. 3/4 amchur (dry mango powder)

6. 1/2 tsp red chili powder

7. a pinch of turmeric

8. 1/2 tsp thinly grated ginger

9. 1/2 tsp jeera powder

10. chopped green chilies

Procedure:

1. Boil potatoes, peel, and mash them. There should be no lumps.

2. Add all the ingredients and mix them well. Lastly, add coriander and mix again.

3. Stuffing is now ready.

How to make parantha:

1. After the dough has rested, knead it a bit before using it.

2. Now take a ball sized dough and roll about 4 inches in diameter

3. Place a ball-sized prepared aloo stuffing (any of your choice from the above 2 methods) in the center.

4. Now, bring all the edges together to the center and then pinch to seal the edges.

5. Flatten the dough ball using your hands and pressing at top slightly.

6. Roll the dough using the pin (belan) in a circle of around 7 - 8 inches, you can also use dry flour as needed while rolling.

Heat a pan on medium-high heat.

7. Place the rolled parantha to it and cook on low flame for 1 min, then flip over.

8. Apply oil to it and flip again, press with a spatula, and cook the paratha until both sides have golden brown spots on them.

SERVE HOT WITH BUTTER (can be replaced with homemade Makhan) ON TOP OF IT WITH CURD AND PICKLE.

Please do share your feedback and comments on the recipes.

Move over protein shakes, try cheapest, tastiest & healthiest alternative.

noreply@blogger.com (Self Health Care) — Sat, 01 May 2021 06:53:00 +0000

Not only wrestlers (Desi pehelwans) but also most of bollywood celebrities like Ayushman Khurana, Tiger Shroff, Shahid Kapoor, Shilpa Shetty choose Sattu Shake over Protein Shakes. Many times Ayushman had chosen insta post to promote its benefits & how he drools over this tasty & healthy shake.“Sattu contains proteins & minerals like calcium, iron, and magnesium" -- all of which are essential in tissue repair after a workout. It additionally has complex carbs which are expected to give energy.

Most of Indians don't afford costly protein shakes. For such people, this would be the best alternative.
Also, a normal individual can kick start their day with a glass of healthy sattu.
Most often people complain of loss of appetite. A glass of sattu shake works as the best food alternative.
One feels full & content in just a glass of shake.

Sattu is a protein-rich flour made from powdered chana and it's also referred to as poor man's PROTEIN!!

Key benefits of sattu:

1. Natural Summer Cooler

2. High nutritional value

3. Great for digestion

4. Good for hair and skin

5. Controls diabetes

6. Balances cholesterol

7. Improves bowel movement

Few easiest sattu recipes for you to try:

Sattu Shake:

Ingredients:

3 tsp of sattu powder

1 glass water

1 pinch red chilly powder

1/2 lemon juice

salt as per taste

chopped coriander

Procedure:

1. Take sattu powder and water in a glass and mix it well.

2. Add red chilly powder, lemon juice, salt, coriander.

Shake it & enjoy it.

Sattu Laddoo:

Ingredients:

250 gms sattu powder

1/2 melted ghee

150 gms powdered sugar (can be sweetned as per your requirement)

Procedure:

1. Roast continuously sattu powder for 10 min on a very low flame and let it cool down to room temperature.

2. Add melted ghee, sugar and make round shape balls.

3. Let it cool down for 10-15 mins.

Your nutritious protein shake and balls are now ready.

Tasty And Refreshing Milkshakes

noreply@blogger.com (Self Health Care) — Fri, 30 Apr 2021 17:03:00 +0000

Milkshakes... Yummy!!

The name itself makes us drool. It's a perfect treat which can be enjoyed at any time.

It's time for chilling and enjoying very simple yet delicious milkshakes.

With few simple ingredients, one can have a super delicious glass of Milkshakes.

RECIPES

DRY FRUITS SHAKE

Ingredients:

3 almond

3 cashews

3 pistachios (unsalted)

4-5 raisins

2 dates - chopped

3-4 dried figs (anjeer)

A little saffron (optional)

2 glass of chilled milk

Sugar as per your choice

Procedure:

1. Soak anjeer at least 3 -4 hours. Rinse all the dry fruits except saffron and dates with water.

2. Once the anjeer are turned soft, blend all dry fruits together with 1/2 cup milk and make a fine paste.

3. Now add sugar and remaining milk to it.

4. Blend well and serve. Also, this can be garnished with some chopped dry fruits and saffron.

STRAWBERRY SHAKE

Ingredients:

250 gms strawberry

2 cup chilled milk

1 scoop vanilla ice-cream

Sugar as per your taste (if required)

Procedure:

1. Clean strawberries and cut them into 4 slices.

2. Add strawberries in a jar and blend for 30 sec., to it add chilled milk and ice cream and blend again.

3. Serve chilled with diced strawberries and enjoy.

BANANA SHAKE:

Ingredients:

1 banana

1 glass milk

1 scoop vanilla ice cream (optional)

1/2 tsp sugar only if required

Procedure:

1. Peel bananas and cut them into 6 - 8 equal portions.

2. Add banana to a jar and blend it. To it add chilled milk and blend again.

3. Serve chilled with a scoop of ice cream (optional)

Thank you for reading, and I hope you liked it, do try these recipes and let me know by commenting below.

Easy recipes with leftover Rotis / Chapatis

noreply@blogger.com (Self Health Care) — Thu, 29 Apr 2021 14:50:00 +0000

Whole wheat roti, which is not only an excellent source of fibre but also helps in cholesterol control, smooth bowel movement keeping our digestive system healthy. Indian culture preaches to avoid leftovers, but often due to various reasons rotis/chapatis remain uneaten. Here is my easy peezy secret recipe to turn your leftover roti into a tasty mouth-watering breakfast/ evening snack.

RECIPE 1: FRANKIE/ CHAPATI SANDWICH

Ingredients:

2 leftover wheat rotis

2 medium-sized potato - boiled

1 small chopped onion

1 small chopped tomato

1 small chopped capsicum

2 chopped green chillies

2 tsp oil

1 tsp garam masala

1/4 turmeric powder

1/4 tsp amchur powder

salt as per taste

finely chopped coriander

1/2 mozzarella / processed cheese

1 tsp pickled jalapenos (optional)

1 butter

Procedure:

1. Take boiled and mashed potato in a bowl, add garam masala, red chilli powder, amchur, turmeric powder, capsicum, onion, half portion of cheese, coriander and salt. Mix well and keep it aside.

2. Cut each roti into 2 equal portions and spread the stuffing only on 1 portion.

3. Add tomato, cheese, green chillies, grated cheese (you can add a little extra too, to make it more cheesy) jalapeno, coriander and cover it with the other side.

4. Keep a pan on a medium flame, grease it with butter and place stuffed roti on it.

5. Toast it on both sides to make it crispy golden brown.

Enjoy with tomato ketchup.

RECIPE 2: MITTHI ROTI

Ingredients:

3-4 leftover rotis

1 tsp ghee

1 small cup gur (jaggery)

Procedure:

1. Crush all the rotis with the help of your hand.

2. Place a pan on the heat and add ghee to it, let it melt.

3. Add jaggery to it and leftover rotis.

4. Mix it well and it is ready to serve.

Crispy & Tasty Cheese Chilly Toast

noreply@blogger.com (Self Health Care) — Wed, 28 Apr 2021 10:03:00 +0000

Who doesn't know cheese chili toast, it's one of the favorite delicacies enjoyed around the world by foodies. But the hassle of preparing it keeps it off the list.There are many methods of making cheese chilli toast. But this style is my absolute favorite as it’s so easy, hassle free and you can make it on any pan. It's delicious, crunchy and mouth watering which will absolutely fuel your day.

Health freaks can use brown bread. I often use same.

Ingredients:

4 Slices Of Bread

Processed Cheese - Grated

Butter or Ghee

Green Chillies (which makes it taste AMAZING)

Salt as per taste (optional)

Procedure:

1. Spread butter on each side of bread slices evenly and keep it aside.

2. Heat the pan on low flame and place the bread slices on it.

3. Spread the grated cheese on it and few diced green chillies.

4. Take another buttered slice and place on it making sandwich.

5. Cook the sandwich on low flame and flip both the sides to make it crispy.

6. Cut the slices in 2 equal portions and serve hot.

This can be served with tomato ketchup, tea or coffee.

Crispy, slightly spicy & savoury cheese chilly toast ready for you.

One of the easiest, healthiest & tastiest rava dhokla dish

noreply@blogger.com (Self Health Care) — Wed, 28 Apr 2021 04:20:00 +0000

Dhokla is a vegetarian snack which can be served for breakfast, main course and even for evening snacks. This recipe is an alternative option for all dhokla lovers who have been facing digestion issues due to Besan, as this is prepared from sooji.

Typically dhoklas are prepared from besan which can be uncomfortable for digestion. Sooji dhoklas are much healthier and can make you feel light throughout the day.

These can be served with green chutney but I prefer serving this with Curd Chutney which is going to enhance the taste of dhoklas more.

Ingredients:

3 small cups sooji

1 cup curd

1/2 water (or as required)

1 tsp baking soda

1 tsp oil

1 potato (medium size) - sliced

2 green chillies

1 inch ginger

2 cloves of garlic

Salt as per taste

For Tempering:

1 tsp Oil

1/4 tsp mustard seeds

1/2 seasame seeds

2 green chillies, sliced

8-10 leaves of curry leaves

Coriander leaves - chopped

Directions:

1. Add potato, green chillies, garlic, ginger in a blender and make a smooth batter. Add curd to the same jar and blend once again. Keep it aside.

2. Mix rava (sooji), batter and add salt as per taste.

3. Form a thick batter and let it rest for 15-20 min. Add water if required. Should be similar to idli batter consistency.

4. Then add 1 tsp oil to it and mix well.

5. Meanwhile add 3 glasses of water in large pan and keep it for boiling to steam-cook the dhokla.

6. Add 1 tsp of baking soda to the batter and mix gently till the batter turns frothy.

7. Transfer the batter to the greased plate and keep for steam for 15 - 20 min., on a medium flame. Cover the pan with the lid and in between insert a knife or toothpick to check if it is cooked. The knife should come out clean.

8. Now cool it down to room temperature and flip plate on other plate. Slice them as per your choice.

Preparing the tempering:

1. Heat oil and add mustard seeds to it, let it splutter.

2. To it add sesame seeds, green chillies and curry leaves. Let all splutter and spread it over sliced dhoklas.

3. Sprinkle coriander and its ready to be served.

How to make curd chutney:

Ingredients:

2 big spoons of curd

1 green chilly

1 clove garlic

7-8 leaves of pudina

salt as per taste

1. Mix all the ingredients in a blender and make a smooth paste and ready to be served.