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.