Brown rice and Urad dal or Black gram Dhokla: Snack item

Brown rice and Urad dal or Black gram Dhokla: 

Ingredients: 
2 cups brown rice
1 cup black gram r urad dal 
2 tsp green chilies-ginger paste 
½ teaspoon Eno Fruit Salt 
Tip: You can find this at any Indian grocery store. It’s primarily meant to fight indigestion.
Salt to taste
Tempering: 
6-8 Curry leafs
2-3 teaspoons mustard seeds
½ cup finely chopped coriander leaves
1 tsp sesame seeds
Black pepper or red chili powder to sprinkle on the dhokla (optional)

Method: 
Soak the brown rice and the dal (lentil) together for about 8 hours or overnight. Drain water and grind in the mixer make a paste. 
Set aside for 2-6 hours to ferment.
(Two hours is ample time, however, the longer it ferments the more sour the taste you will get.)
Grease a dish with oil at least 2-3 inches high.
Add salt, ginger chili paste, and Eno and stir well. The dough should be bubbling and rising slightly.
Once the batter is prepared, pour it into the greased dish. 
Carefully place the dish inside the boiling water, reduce to a simmer, and sprinkle some black pepper or chili powder on top. 
Cover the pan with a lid, and let the dhokla steam at least 10-15 minutes or until a knife/toothpick inserted in the center comes out clean.
Remove; allow it to cool a little. 
Heat the pan and add oil, add the mustard seeds, sesame seeds, curry leaves on hot pan. 
Pour over the dhokla. 
Sprinkle the coriander. 
Serve warm alone or with some green coriander-mint chutney for some extra flavor.
Tip: This snack is very healthy because of its steamed and with brown rice. 

Leftover Rice/Khichdi/Pulav/curd rice/any type of Rice based Recipe:Rice balls

Leftover Rice/Khichdi/Pulav/curd rice/any type of Rice based Recipe:
Sometimes we have left over rice which we never feel like eating again. Let’s play with the leftover stuff. We can call rice balls also. Its very healthy because there is no frying in it and I have used whole grain for the base. You can eat steam ball also.

Ingredients: 
Rice base leftover 2 cups
Wheat grained flour (wheat crumbs) - 2 cup
TiP: It is not easy to get wheat crumbs so in the market you will get bansi suji or regular rava or you can use Oat also. 
Use ENO -1/2 tsp I don’t use oil
Tip: Oil- 2 tbsp instead of use less oil (1tbsp) or no oil and
Yogurt- 3 tsp
Red chili powder- 1-2 tsp
Turmeric- 1 tsp
Sugar / jaggery- 2 tbsp
For seasoning
Mustard- 1 tsp
Cumin- 1 tsp
Asafetida- 1 tsp
Sesame seed – 2 tsp
Curry leave- 4-5
Oil- 2 tbsp
Lemon juice- 1 tbsp for dressing

Method: 
Take the left over rice/khichdi in a big bowl. Add some wheat flour/bansi suji/ rava/ oat. 
Add salt, jaggery, turmeric powder, chili powder and yogurt and ENO or oil. 
Mix it well. Add water as necessary. You should be able to make long rolls out of it. (Tip: 3- 4 inches in length). 
Divide dough into 7 -8 parts & make a long roll. Place all roll in preheated steamer for 15- 20 min. Cut roll in ½ inch.
Heat 2 tbsp oil in a small pan. Splutter mustard, cumin, sesame seed, curry leave and asafetida.
Pour over steamed muthia in pieces. 
Garnish with coriander and lemon juice. Serve hot

Weight loss soup:

Weight loss soup:

Ingredients: 
1 cup chopped cabbage
½ cup chopped mushroom
½ cup chopped spring onion
½ cup cucumber puree 
6-8 leaves basil
½ tsp parsley leaves
½ tsp ginger garlic paste
Salt to taste
½ tsp black pepper and/or chili flakes
½ tsp lemon juice
1 tsp olive oil
1 litter of water
Garnishing with cilantro leaves
Method:
Take a pan add oil in it. Make it little warm and add all the vegetables. Add water. 
Bring the soup to a boil again. Add cucumber puree to it. Add some salt and pepper and chili flakes to taste and lemon juice. Chop the cilantro leaves. Garnish each with the chopped cilantro leaves. Serve the weight loss soup immediately.
Tip: You can drink hot/cold this soup. All the vegetables has cooling effect so you can enjoy this soup in summer. This soup is very good for weight loss. If you want to lose your weight faster so drink this soup every day before lunch and dinner. 

Desert: Banana-Walnut-Coco powder cake

Banana-Walnut-Coco powder cake:-
A 171-calorie food, a banana walnut muffin gives you enough energy as a partial meal for breakfast or a snack. 
The standard calories in a daily diet equal approximately 2,000 and 171 is approximately 8.5 percent of the total.

Ingredients: 
3 Big ripe bananas 
125g butter or u can use 2-3 tbsp. Olive Oil (softened) 
½ cup golden caster sugar 
2 tbsp. coco powder
1 tsp. baking powder
½ tsp. baking soda
1 cup yogurt  or 2 medium eggs
1/2 tsp. vanilla extract 
50g chopped walnuts 
250g flour (sifted) 
Pinch of salt

Method:
1. Heat the oven to 180 C. Lightly butter a 25cm/10cm (10in x 4in) loaf tin. 
2. Mash bananas to a purée. 
3. Mix yogurt or egg, oil, vanilla extract, and sugar with an electric beater until smooth and pale. Now add banana puree in it. Add ½ amount of chopped walnut. 
4. Mix flour and salt, baking soda, baking powder, coco powder in separate bowl.
5. Now add dry mixture into wet mixture and fold very lightly. 
6. Bake for half an hour or until a skewer comes out clean. Allow to cool in the tin for 20 minutes before tuning out.
Tip:The good: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.
The bad: A large portion of the calories in this food come from sugars.

Dahi-potato-puri: Chaat Item

Chaat Item: Dahi-potato-puri: 
Boiled Potatoes meshed mixture served on crisp puris topped with chutneys and yogurt

Ingredients:
Yogurt-1 cup
Potatoes, boiled and meshed-2 medium
Puris (use pani-puri puri)-24
Salt to taste
Sugar-1 tablespoon
Green moong sprouts, blanched-1/2 cup
Red chili powder-1 teaspoon
Chaat Masala-1/2 teaspoon
Green chutney-1/4 cup
Sweet tamarind chutney-1/4 cup
Sev as required (made out of bangal fram fried snack item, which you will get ready in any Indian grocery store- product name is MTR, Garden, or Haldiram and so on) 
Roasted cumin powder-1 teaspoon
Decoration: 
Fresh coriander leaves, chopped-2 tablespoons
Pomegranate seeds Fresh-2 tablespoons
Method:
Add salt and sugar to thick yogurt and whisk till well mixed. 
Put the yogurt in a muslin cloth kept over a bowl. Gather the edges and squeeze tight to get a smooth mixture.
Keep it in the refrigerator till use. 
Mix boiled potatoes, sprouted moong or boiled black chana, black salt, half teaspoon of red chili powder, Chaat Masala. 
Break the puris a little on one side, fill it up with the potato filling, fill the yogurt and place them on a plate. 
Add green chutney, sweet tamarind chutney, sev, remaining red chilli powder, roasted cumin powder, coriander leaves, pomegranate pearls over the puris and finally dribble the remaining yogurt on top. 
Serve immediately.
Tip: 
Yogurt: good source calcium, vitamin B-2, B-12, potassium, and magnesium.
Green Moong: good source of protein also contain useful amounts of fibre, potassium, and B-vitamins. They contain low levels of fat, cholesterol and sodium.
Boiled potato: Good source of Fiber, Potassium, Vitamin B6, Carbohydrates: 
Green chutney: Good source of vitamins, minerals, good for eyes. 
Black chickpea (chana):  Chickpeas are a helpful source of zinc, folate and protein. Chickpeas are low in fat and most of this is polyunsaturated.

Appetizer: Steamed Patra

Appetizer: Steamed Patra :

A tall-growing variety of taro is extensively used in the western coast of India to make patrode, patrade or patrada, literally "leaf-pancake". In Dakshin Kannada district in the state of Karnataka this is used as a morning breakfast dish. It is either made like fritters, or steamed. In the state of Maharashtra the leaves, called alu che paana, are de-veined, rolled with a paste of gram flour, tamarind paste, red chilli powder, turmeric, coriander, asoefotida, salt and steamed. These can be cut into pieces, eaten as such or shallow fried and eaten as a snack known as alu chi wadi. Alu chya panan chi patal bhaji, a lentil and colocasia leaves curry, is also popular. In the Indian state of Gujarat the leaves of the plant are to make patra, a dish with tamarind and other spices. Sindhis call it kachaloo; they fry it, mash it and re-fry it to make a dish called took which complements Sindhi curry.
Patra (Patarveliya) is most popular in Gujarati people. This is a savory steamed leaf roll recipe, made from arbi or colocasia leaf. This patra with Arbi leaves rolled with a gram flour and spice powders is simply mouth-watering. With its spicy, tangy and slightly sweeter flavors, it’s getting popular in other parts of India. 

Ingredients:
3 for making one roll - black stemmed colocassia leaves (Arbi patta) you will need total 15 leaves
120 gms gram flour (Besan)
1-2 tsp chili powder
1 tsp ginger chili paste 
2 tsp jiggery or sugar
3 tsp tamarind or lemon juice
Salt to taste
6 -8 clove of Garlic (optional)
½ sp "ajwain", carom seeds

Tempering: 
Pinch of asafetida powder (hing)
1 tsp sesame seeds
1/2 tsp mustard seeds
2 tbsp oil

Garnish: 
Chopped coriander leaves
Grated coconut
Lemon Juice 1 tsp

Method:
Wash the colocasia leaves, remove the stem if they have.
Grind the green chilies, garlic and ginger and set aside. 
Make a pulp with the tamarind and the Jaggery. Mix this pulp with the gram flour and make a thick batter. Season the batter and add the grinded green chilies, ginger, garlic and salt as per your taste.
Take one colocasia leaf and place it on the wrong side. (See in the picture)
Spread the batter evenly on the leaf. Place another leaf on top of it and spread more batter. Same way one more leaf. 
Fold from both sides. Roll tightly. 
Place in a steamer for 15 -20 mins. Leave until quite cool. 
Slice in to ½" thick pieces. 
Now heat the oil for tempering in a pan.
Add the mustard seeds and once they start crackling, add sesame seeds, Pinch of asafetida powder, and then add the patra slices.
Mix all to gather and let it get little crispy. 
Garnish with chopped coriander leaves, lemon juice and grated coconut, server hot. 

Tips:
Use the biggest patra leaf first. Then the medium and then smaller should be on the top. If you use small leaf first, you won’t be able to make a proper roll.
Do not use more than 3 leaves to make a roll. It will become too big and difficult to handle.
Roll should be nice and tight. It will keep the patra round and whole after slicing and shallow / deep frying.
Below you can see old post of my healthy recipe :-)

Red Pumpkin and Baby corn Soup: Soup

Red Pumpkin and Baby corn Soup:

Ingredients:
2 cups chopped red pumpkins
1 tsp basil 
1 tsp parsley
½ tsp black pepper
½ tsp chili flakes
½ cup chopped baby corn
Salt to taste
1 tsp olive oil
6-8 pcs garlic
½ tsp ginger
Cilantro leaves decoration
Method: 
Fry the pumpkin, garlic and ginger in the Olive oil/butter until softened. Add fresh basil leaves and parsley. Add a pint of the water and bring the pumpkin to a boil in the pressure cooker. Let it cool for a while and then use a blender, food processor or hand blender to puree it. Add chopped baby corn to it.  
Bring the soup to a boil again. Add water needed, and then add this to the soup with some salt and pepper and chili flakes to taste. Chop the cilantro leaves. Garnish each with the chopped cilantro leaves. Serve the pumpkin soup immediately.
Tips: Pumpkins are a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C, and potassium. It also helps prevent arterosclerosis, or hardening of the arteries, which can lead to strokes and/or heart attacks. 

White pumpkin and pesto Soup:

White pumpkin and pesto Soup:

Ingredients: 
2 cups chopped white pumpkins
1 tsp basil 
1 tsp parsley
½ tsp black pepper
Salt to taste
1 tsp olive oil
6-8 pcs garlic
½ tsp ginger
Handful of pumpkin seeds
Cilantro leaves decoration
Method: 
Fry the pumpkin, garlic and ginger in the Olive oil/butter until softened. Add fresh basil leaves and parsley. Add a pint of the water and bring the pumpkin to a boil in the pressure cooker. Add handful of pumpkin seeds. Let it cool for a while and then use a blender, food processor or hand blender to puree it.
Bring the soup to a boil again. Add water needed, and then add this to the soup with some salt and pepper to taste. Chop the cilantro leaves.
Garnish each with the chopped cilantro leaves, some whipped cream and pumpkin seeds.
Serve the pumpkin soup immediately.


Tip: you can add cream also to make it testier. It is very good in summer because it is very cool vegetable.  
It is one of the vegetables which is very low calories;  provides just 26 cal per 100 g and contains no saturated fats or cholesterol; but is rich a source of dietary fiber, anti-oxidants, minerals, vitamins. You can control cholesterol and reduce your weight too. Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.
It is also an excellent source of many natural poly-phenolic flavonoid compounds such as α and ß carotenes, cryptoxanthin, lutein and zeaxanthin. Carotenes convert into vitamin A inside the body.
Zea-xanthin is a natural anti-oxidant which has UV (ultra-violet) rays filtering actions in the macula lutea in reitina of the eyes. Thus, it helps protect from "age related macular disease" (ARMD) in the elderly.
Rich in B-complex group of vitamins like floats, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.
It is also rich source of minerals like copper, calcium, potassium and phosphorus.

Falafel: Appetizer or Main course

Falafel: 
Falafel is very popular in the Middle East as a fast food. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, hummus and tahini. As an appetizer, it is served on a pickled salad, or with hummus and tahini. Falafel is a favorite among vegetarians. it contains plenty of important nutrients like vitamins A and C, iron, Protein and fiber. If you don’t have time to make your own falafel you can check out our favorite falafel mixes.


Preparation Time: 25 mins
Cooking Time: 30 mins
Makes 12 servings

Ingredients:
1 cup garbanzo beans (you get dried green chickpeas also in the market) or 16 oz. can of chickpeas or dried chickpeas.
1 large onion, chopped
2-4 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons gram flour (besan)
1 pinch of ENO or soda 
Salt to taste 
½ tsp Pepper
Oil for frying 
(Tip: if you don’t want to eat fried one than see the picture which I have posted it) 


Other Ingredients:
2 tomatoes, thinly sliced
1 cup lettuce, shredded
Slice onions and pickled vegetables 


Method:
Place dried garbanzo beans in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned or fresh. 
Drain garbanzo beans, and place in pan with fresh water, and bring to a boil.
Allow boiling for 5 minutes, drain and allow cooling for 10 - 15 minutes. 
Combine garbanzo beans, garlic, onion, coriander, cumin, salt and pepper (to taste), ENO (soda)in medium bowl. Add little besan flour.
Add in to mixer or grinder all the ingredients and grind it like thick paste. 
Form the mixture into small balls to slightly flatten, about the size of a ping pong ball. 
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). 
If you don’t want to eat fried one, than you have one option you can use Appe pan for this balls to cook.
Brush a non-stick pan with the oil and cook the patties till golden brown in colour.
Drain on absorbent paper and keep aside.
Serve hot. 


Serving Suggestion:
Falafel can be served as an appetizer with hummus and tahini, or as a main course. You can eat stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. 
Below you can see old post of my healthy recipe :-)

Keep yourself healthy and fit by doing few home remedies

Keep yourself healthy and fit by doing few home remedies :

• When you wake up in the morning, sprinkle some water on your eyes at least 8 to 10 times. Then, drink 2 to 3 glasses of warm water. 
• Do pranayam for 30 minutes and follow it up by some yoga or exercise. 
• Take an equal amount of Turmeric powder (haldi), fenugreek powder (methi), dry ginger powder (sonth) and swallow it with warm water two times a day in the morning and evening.
• Eat green vegetables, fruits and soups in everyday’s meal.
• Eat pickle, fried food, sweet, papad etc. only occasionally
• Drink 10 to 12 glasses of water in a day. If possible drink 2 to 4 glasses of warm water. 
• Don’t (never) eat fruits and salt with milk. 
• Don’t eat radish, curd, bean thingies called 'Mogri’, 'Juju Berry' in the night.
• If possible sleep on the front side or on the left side at any time. Keep your head in south direction.
• Eat your dinner before 3 hours of sleeping. 
• Before sleeping drink cow warm milk with the turmeric. 
• Healthy person needs only 6 to 8 hours of sleep. 
• Does not sleep in the noon, if by any chance you feel sleepy then sleep only for 15 minutes.
• Always eat food which suits your body; eat fresh and seasonal fruits and vegetables; never fill your stomach full. 
• Eat your breakfast like a king.
• Have your lunch like a laborer. 
• Have your dinner like a beggar.
• Have curd or butter milk with your lunch. And for the dinner, have warm milk. 
• Live in present moment. Leave stress, anger, worry behind. Be happy and make others happy. Laughter is the best medicine for your stress.
• Have meal with sprouts, green vegetables without peeling skin, salad, whole grains.
• Eat any form of this product in your meal everyday: Bottle guard, amla (Gooseberry), Aloe Vera, Turmeric, Tulsi (basil), Ginger, and garlic. 
• Do everyday Pranayam, Yoga, and Meditation and keep you healthy, wealthy and wise. It will reduce your fat, cough, and depression.

          By: Trupti Parikh

CLEAN YOUR KIDNEYS IN Rs. 1.00 OR EVEN LESS...
It is very easy, first take a bunch of parsley (MALLI Leaves) KOTHIMBIR (DHANIYA)and wash it clean, Then cut it in small pieces and put it in a pot and pour clean water and boil it for ten minutes and let it cool down and then filter it and pour in a clean bottle and keep it inside refrigerator to cool.
Drink one glass daily and you will notice all salt and other accumulated poison coming out of your kidney by urination also you will be able to notice the difference which you never felt before.
Parsley is known as best cleaning treatment for kidneys and it is natural!
Hope you will forward this to all your loved ones...

Recipe: Baingan Bharta (Aubergine or Eggplant)

Recipe: Baingan Bharta (Aubergine or Eggplant) 
Cuisine: Punjabi, Khatiyawadi 
Course: Main Course - Vegetarian
Level of Cooking: High
Cooking Time: 10-15 minutes
Servings: 4 
Preparation Time: 20-30 minutes
Category: Veg

Ingredients:
Brinjals 1 kilogram
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Onions, chopped 3 medium or Green onion 250 gms 
Ginger 2 inch piece
Garlic 6-8 chopped or green garlic (chives)  
Green chilies, chopped 2 
Green peas 1/2 cup (boiled)
Capsicum 1 chopped fine (optional)
Red chili powder 2 teaspoons
Garam Masala ½ tsp
Turmeric powder ½ tsp
Salt to taste
Tomatoes, chopped 4 large
Fresh coriander leaves chopped 1 1/2 tablespoons

Method:
Wash, pat dry and prick (brinjal) eggplant. 
Roast them over open gas flame or in an oven /preheated oven until the skin burn and starts peeling off and brinjal start to shrink. 
Let them cool under running water tap. 
Remove skin and mash the pulp completely. 
Take one pan and heat oil. 
Add cumin seeds once the seeds change the color then add chopped onions and garlic and sauté until translucent.
Add capsicum and green peas.   
Add ginger and green chilies and cook for a minute. 
Add red chili powder and mashed roasted eggplant. 
Cook for seven to eight minutes over medium heat, stirring continuously. 
Add salt to taste, turmeric powder and Garam Masala. 
Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Garnish with chopped coriander leaves and serve hot.  
Tips: Smaller, immature eggplants are best. Full-size puffy ones may have hard seeds and can be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. 
If you like the broil test then you can burn onion, capsicum and tomato's also.
Brinjal is high in water content and potassium. It is supposed to possess many medicinal properties and is used as a remedy for cancer, hypertension and diabetes.

Spinach Raita: Curd

Spinach Raita: 

Ingredients: 
Curd 2 cups
Spinach blanched and paste 1 cup 
Chaat Masala 1 tsp
Chopped onion 1 big 
Salt to taste
Sugar 2 tsp (optional)
Green chili paste 1 tsp (optional)
Method: 
Take spinach paste in one big glass bowl. 
Stir the curd with hand mixer.
Add spinach paste to curd and mix well. If curd is thick mix little milk or water.
Now add salt, Chaat Masala and green chili paste, chopped onion, sugar, and salt mix well.
Keep in refrigerator for an hour or so.
Serve spinach raita chilled.

Tip:
Curd has zero carbs, zero sugars and zero trans fats. With 20% calcium for growing bones these Cheese Curds are a healthy alternative to the junk food if you want them to avoid.
During summer 'Raita' of cucumber keeps one cool.
Curd is very helpful for heart ailments, for senile state in preventing and delaying degeneration of body, purifies blood, keeps digestive system healthy, has more Vitamin B Complex than milk.
Curd is one of the easiest remedies for treating dandruff. Simply rub curd into your hair and scalp and leave on for half an hour. Then wash and dry the hair.
Curd renders the complexion fair and lustrous. It is a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if used with rice.
Curd has high vitamin and calcium contents with protein.
Milk is not suitable for all people especially people with asthma or allergies should refrain from milk, but they can take curd to get their calcium etc.

Main course or breakfast:Spinach Oat Paratha

Spinach (Palak) Oat (optional) Paratha: 

Blanching spinach leaves:
Wash the leaves just to be sure they are totally clean. Bring a pot of water to the boil add some salt.
Tip: salt will keep vegetables color green. If you are in a hurry, boil the water in an electric water kettle, then pour the water into the pot. 
Put the spinach leaves in the pot all at once. If you have fully grown leaves, boil them for about a minute to two. Immediately drain the pot. Run cold water over the leaves to cool them off fast. Drain. Take the spinach leaves in your hands and squeeze out the water as much as you can. You’ll end up with one or more ‘logs’ of spinach looking like the picture in the blog.

Ingredients:
Spinach 2 cups blanched and paste
Whole wheat flour 2 cups
1 cup oat(optional)
Chili-ginger paste 1 tsp
Salt to taste
Turmeric - 1tsp
Garam Masala ¼ tsp
Oil 2 tbsp for chapattis 
¼ tsp asafetida powder
Curd – ½ cup
Water as per required
Tip: If you want to make your Paratha soft then add curd to the dough and use warm water to make the dough.
Method: 
Take a wide mouthed container, Take blanched spinach paste and mix with 1 tbsp oil, curd, green chili- ginger-paste, turmeric, salt, Garam Masala, the whole wheat flour, oat in a large bowl to make dough.
Divide dough into 7 -8 parts & make a round balls enough to roll like chapattis. You can give it different shapes also. For Ex: Triangle, square or round. 
Roll each ball like chapattis and put on the pre-heated pan on the stove. When one side becomes brown put little ¼ tsp of oil on it, then flip on the other side and same way apply ¼ tsp of oil on it.
When both sides are done, your hot Spinach Paratha is ready. Serve them hot with Spinach Yoghurt (raita) and any pickles. 

Tip: The most common way to eat spinach is to blanch it briefly. You may lose some nutrients when you do this, but it’s more than ended up for you can eat more spinach. It’s good for eyes. 
Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorus, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium.

Sabudana Khichidi (Farali Main Course or Breakfast)

Yesterday was Ekadashi for Hindu so Sabudana (Tapioca) is the most famous food when anyone fast.  
Sabudana Khichidi (Farali Main Course or Breakfast) 

Ingredients:
1 cup sabudana (Tapioca) 
1/2 tsp Sugar
1 Green Chilies chopped finely 
1 tsp red chili powder
1/2 cup crushed and roasted peanuts
Tip: you can roast peanuts in microwave or OTG oven also.   
2 boiled & peeled and chopped potato 
2 tsp Oil
1/2 tsp Cumin Seeds (Jeera)
Few Coriander leaves
Few Curry Leaves
1 tsp lemon juice
6-8 cashews (optional)
Salt to taste 
How to make sabudana khichidi:
Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
Tip: Soak sabudana in the strainer or kanawala pan. Below keep some utensil so extra water will drain from the sabudana.  
Chop the potatoes into small cubes. Mix crushed peanuts, sugar and salt and keep aside.
Heat the oil/ghee in a pan and add cumin seeds. When the cumin seed crackle add green chilies, curry leaves and cashew.
Add potatoes, peanuts mixer and stir well. Mix sabudana and mix gently.
Sprinkle the lemon juice and garnish with coriander leaves. Serve hot.
Tip: If you want to make it with less oil that is possible. 
Take one tsp of oil and heat in a pan add all the ingredients  tadka (Seasoning) and let it get seasoned. (Except Potato, peanuts, and sabudana)

Mix tadka with potato, peanuts and sabudana in microwave bowl and heat it for 2 mins. Mix well and eat. 

Kid’s recipe: Appetizer or Snack

Pizza Pocket sandwich with Hummus:

Ingredients:
Pesto 1 tsp
Paneer 1 cup
Potato Boiled and meshed 3 pcs
Salt to taste
Black pepper ½ tsp
Olive oil 1 tsp 
Coriander leaves 1 cup chopped 
Onion 1 chopped
Garlic paste ½ tsp 

Method: 
Take a pan and heat the oil. Add onion and garlic paste in it. Let it cook for a while. Add all the other ingredients in it. Turn off the gas. Mix well. Now take pizza bread and cut in to half shown as picture. Warm on the pan or in the oven. Then make a pocket and stuff the mixture in the pocket. 
Salad: To give the contrast you can add some attractive colors as a side dish. I have used broccoli, cucumber, and lettuce with some lime juice, olive oil and salt. Make it fresh.   
Tip: Pizza bread is very delicate so be gentle with it while cutting. I have used brown bread. You can use white also. You can use cheese also instead of Paneer. you can eat with Hummus or tomato ketch up.   

Appetizer or Breakfast: Stuffed Idli with Paneer or Cheese and corn

Breakfast: Stuffed Idli with Paneer and corn

Ingredients:
Idli Batter: 1/2 Kg, add salt to taste (you can buy readymade from market)

For Stuffing:
Paneer: 1cup 
Boiled Corn: 1 cup 
Onion: 1 chopped fine
Coriander: 1 cup washed and chopped 
Olive Oil or Butter: 1 tsp 
Pesto: 1 tsp
Black Pepper: ½ tsp
Salt: to taste 
Method:
Take a fry pan and heat the oil/butter. Add chopped onion, boiled corn. When the onion is brown, add paneer, pesto, salt and black pepper. Pour half spoon of idli batter in idli mould as shown in the picture than add 2 tsp vegetable mix and pour some more batter to cover the idli. Cook till done.


Tip: You can eat stuffed Idli with Coconut chutney or green coriander-mint chutney. Apart from this stuffing you can use carrot, peas, potato, beans or cheese with Italian herbs.

Dessert: Carrot Halwa

Carrot Halwa:


Winter is here so let me give you easy and yummy sweet recipe for the New Year. Easy and Home-made sweets are most relishing and hygienic. Everybody loves to savoir the traditional flavors of home-made sweets. Here is an easy way to make tasty Carrot Halwa (Gajar Halwa) that is low on calories and satisfies your sweet tooth. Packed with fresh red carrots.

Preparation Time: 10 mins.
Cooking time: 20 to30 mins.
Serves 4

Ingredients:
1 kg grated carrot
1 litter milk
1/2 cup condensed milk (or light cream) 
Sugar (sweeten to taste, maybe 3/4 cup)
1/2 tsp cardamom (Elaichi) powder
Pinch of saffron
6-8 whole blanched unsalted almonds
10-12 raisins
Method:
In heavy saucepan, combine carrots, milk and condensed milk (or cream) and bring to a boil over high heat, stirring continuously.
Reduce heat to moderate and cook for some time, stirring frequently, until the mixture has been reduced by half and coats a wooden spoon thickly. 
Stir in sugar (as needed for taste) and cook for 10 more minutes or until thick enough to form a heavy mass. 
Remove from heat and add cardamom powder. 
Spread the halwa on a heatproof platter and decorate with raisins and almonds.
Add some saffron. 
Make it warm before serving. 
Serve hot.

Health Tip: Carrots are good for eyes and skin. Doctors suggest: If you eat every day one carrot you will not get eye power.
This traditional recipe provides you plenty of vitamins-A which help to maintain a healthy vision and glowing skin.