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.

Food -------------------Fiber Content in Grams


Grains:

Oats: Nutritional value per 100 grams
 Oatmeal, ----------------------------1 cup 3.98  
Energy 390 kcal / 1630 kJ  
Carbohydrate 66 g  
Dietary fiber total 11 g
   - Beta glucan 5 g
   - Insoluble 6 g   
Total fat 6 g
   - Saturated 1.217 g
   - Monounsaturated 2.178 g
   - Polyunsaturated 2.535 g
   - Cholesterol 0 g   
Protein 17 g
Minerals  
Calcium 54 mg
Iron 4.72 mg
Magnesium 177 mg
Phosphorous 523 mg
Potassium 429 mg
Sodium 2 mg
Zinc 3.97 mg
Copper 0.626 mg
Manganese 4.916 mg  
Vitamins  
Vitamin C 0 mg
Thiamin (B1) 0.763 mg
Riboflavin (B2) 0.139 mg
Niacin 0.961 mg
Pantothenic acid 1.349 mg
Vitamin B-6 0.119 mg
Total folate 56 mcg
Vitamin B-12 0 mcg
Vitamin A 0 IU
Retinol 0 mcg  
Amino Acids  
Tryptophan 0.234 g
Threonine 0.575 g
Isoleucine 0.694 g
Leucine 1.284 g
Lysine 0.701 g
Methionine 0.312 g
Cystine 0.408 g
Phenylalanine 0.985 g
Tyrosine 0.573 g
Valine 0.937 g
Arginine 1.192 g
Histidine 0.405 g
Alanine 0.881 g
Aspartic acid 1.448 g
Glutamic acid 3.712 g
Glycine 0.841 g
Proline 0.934 g
Serine 0.750 g
Food -------------------Fiber Content in Grams
Oatmeal, ----------------------------1 cup 3.98
Whole wheat bread, ---------------- 1 slice 2
Whole wheat spaghetti, ------------- 1 cup 6.3
Brown rice, -------------------------1 cup 3.5
Barley, ------------------------------1 cup 13.6
Buckwheat, -------------------------1 cup 4.54
Rye, --------------------------------1/3 cup 8.22
Corn, -------------------------------1 cup 4.6

Oat Paneer Potato Paratha : Main Course

Oat Paneer Potato Paratha

Prep time: 15-20 mins
Cooking Time: 20 mins 
Serving 4-6 people

Ingredients:
Potato 4 pcs boiled and meshed
Paneer 2 cups meshed
Oat 1 cup
Chili-ginger paste 1 tsp
Salt to taste
Turmeric - 1tsp
Dry Mango Powder 1 tsp (Aamchur Powder)
Chopped coriander 1 cup
Dough for Paratha (Aatta):
Whole wheat flour 3 cups
Salt to taste
Oil 1tbsp
Water 1/2 to 1 cup

Method: 
1. Take a wide mouthed container, add boiled and mashed Potato, meshed Paneer and Oat and add green chili- ginger-paste, turmeric, Dry Mango Powder, Chopped coriander, Salt. Mix all to gather and make small round balls. 
2. Take the whole wheat flour in a large bowl to make dough add salt and ½ cup water if required add more.
3. Divide dough into 8-10 parts & make round balls enough to roll like chapattis. 
4. Roll each ball like chapattis then put one ball in the center of the chapattis collect all the dough parts together see the picture then roll like a stuff paratha. Put on the pre-heated pan on the stove. When one side becomes brown put little 1/4 tsp of oil on it, then flip on the other side and same way apply 1/4tsp of oil on it.

5. When both sides are done, your hot Oat Paneer Potato paratha will be ready. Serve them hot with Yoghurt or any pickles or Black dal or salad.
Serving:
You can serve with curd, pickle,salad or black lentil (dal). 
Health Tips for the Oat:

1.Lower Cholesterol Levels
2.Unique Oat Antioxidants Reduce Risk of Cardiovascular Disease
3.Prevent Heart Failure with a Oat Breakfast
4.Significant Cardiovascular Benefits for Postmenopausal Women
5.Oats and Other Whole Grains Oats and Other Whole Grains Stabilizes Blood Suga
6.Boosts Immune System 
7.Prevents Breast Cancer

Bajra-Methi-Partha: Main Course

Bajra-Methi-Partha:
Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 10 mini paratha

Ingredients:
2 cups finely chopped fenugreek (methi) leaves
1 cup bajra (black millet) flour
1/4 cup jowar (white millet) flour
1 tbsp whole wheat flour 
½ cup jaggery (Gud) (optional)
1 tsp chilli powder
1/4 tsp asafoetida (hing)
1 cup curd (dahi)
1 tbsp ginger-green chili paste
1 1/2 tsp garlic (lehsun) paste
1 tsp sugar
Salt to taste
5 tsp oil for paratha

Method:
Combine all the ingredients along with 2 tsp of oil in a deep bowl and knead into a soft dough, using curd. If required use water. 
Divide the dough into 10 equal portions and pat each portion into a 50 mm. (2”) diameter and 1 cm thick circle.
Heat a pan (griddle) and cook paratha on a medium flame using ½ tsp of oil, till they turn golden brown in colour from both the sides.
Repeat the same to get 9 more parathas. 
Serve them hot with curd.


For Serving:
Curd (dahi), Green Chutney, or Pickle 
Tip:
You can also deep-fry these paratha (make it in small size and thick) in hot oil till they turn golden brown in color.
Bajra and jaggery are an iron rich and fibre-rich Paratha made with Methi leaves (fenugreek leaves) and bajra flour. You can serve with curd, or green chutney or pickle. Even though this is a pan recipe, I must admit that the deep-fried version tastes even better, which we call vadai. 

Cooked Rice chilla (Pudla or Dosa) Breakfast

Cooked Rice chilla (Pudla or Dosa)

Prep time: 10-15 mins
Cooking Time: 10 mins 
Serveing 4-6 people

Ingredients:
2 cups cooked rice Tip: If you have leftover rice that also you can use.
1 cup Gram flour(Besan flour)
1 cup curd
1 cup chopped Methi leaves (fenugreek)
1 tsp giner- chili paste
1 tsp red chili powder
1/2 tsp turmeric powder
Salt to taste
Oil to make chilla
Method:
Take one big bowl in that add cooked rice,Gram flour,curd, and chopped methi leaves. Mix all to gather. Then add all the other ingredients except oil. 
Mix well. Add 1/2 cup of water if required.
Now making Chilla,Use a non-stick flat-pan and place on medium-high heat. 
To check if the pan is ready, put a few drops of water on it. If the water sizzles right away, the flat-pan is ready.
Next pour about 1/2 cup of the mixture on the pan and spread evenly with a back of spoon. Starting from the center, spread in circular motion outwards until it is evenly spread. 
When batter start drying. Put 1/2 teaspoon of oil and spread over gently, using a flat spatula. Lift the puda from one side using a flat spatula (A flat spatula makes it easy to flip the chilla). Flip the puda when it turns golden-brown.
Next, press the chilla lightly with the spatula all around so the puda cooks even.  
Tip:Spresd the batter quick, otherwise batter start drying and cannot be spread.
Serve with: You can serve the chilla with yogurt, green chutney, spicy pickles, or ketchup.

Pav Bhaji (Mumbai's street chaat food)

Pav Bhaji:
Prep time: 15-20 mins
Cooking Time: 20 mins
Serveing 4-6 people

Ingredients for the Pav or Brown bread: 
12 slice of Brown Bread or 10 pav
4 tbsp butter or Nonstick pan
1 tsp pav bhaji masala or garlic dry chutney to sprinkle on the bread or pav to make it more  testy (optional)
Tip: Brown pav is also available in the market now a days.

Ingredients for the bhaji:
1 1/2 cups potatoes, boiled removed skin and mashed
1 cup cauliflower, finely chopped
1 cup Bottle guard Peeled and chopped
1/2 cup green peas
2 cups onion, chopped
1 cup capsicum, finely chopped
3 cups chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tbsp pav bhaji masala
1/2 tsp black salt (sanchal salt)
regular salt to taste
4 tbsp butter or 1 tbsp olive oil
2 to 4 whole dry kashmiri red chillies , soaked in warm water for the Red color
Tip: Kashmiri chilli is not spicy and that will give you nice red color for your food
4 to 6 cloves garlic
Method: For the bhaji
Boil the cauliflower, green peas(fresh green peas are good but if you don't get you can use forzen also) and Bottle guard in the pressure cooker for 2 vessels. Keep the excess water a side and use it in the bhaji to boil.
Heat the oil or butter in a large pan, add the onion and sauté for 2 minutes. Then, add capsicum and the prepared chilli-garlic paste and sauté till the onion softens.
Add the tomatoes and simmer till the oil separates.
Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 4 to 5 minutes.
Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, add the excess water which we boiled the vegetables.
Cook for 10 mins while cooking make sure you cover your bhaji with the lid because your bhaji will go on your kitchen wall.
Method: For the pav or Brown Bread
Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little garlic dry chutney or pav bhaji masala, if desired.
Heat a large tava and cook the pav or bread on both sides till the pieces are lightly browned.
For serving:
1 large sized onion chopped
4 lemon wedges or slices
1 tbsp chopped coriander (dhania)
Serve the hot bhaji in the plates and top with the onion and coriander.
Serve with the hot pav and lemon wedges.
Tips: Pav bhaji masala (ex: Everest, Bhadsha, MDH or homemade.....so on) is a spice blend which is readily available at most grocery stores. Pav Bhaji is the most healthy vegetable chaat dish. It has lots of nutritional value.

Dips: Hummus,Curd and Cheese,Guacamole

Dips of the day: Three types which I have prepared at home....

Dips Of the Day

DIP-1 : Hummus

Brut: 10-20 hours (soak chickpeas) . 
Preparation Time: 15-20mins
Cooking Time: 15 mins
Makes 1 1/2-2 cups
Ingredients:
1 cups dried chickpeas (the smallest you can find)
1/2 cup tahini sauce Tip: Tahini sauce is made out of Sesame seeds (recipe is there below). 
juice from 1 to 11/2 squeezed lemons
6-8 garlic cloves
salt
2 tabsp olive oil (you can reduce the quantity but raw olive oil is very healthy)
1 tbsp chopped parsley
2 cups of water
2-3 olive for decorations
Method:
1.Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night. The grains should absorb most of the water and almost double their volume.
2.Tip: Do not cook in pressure cooker. Wash the chickpeas well and put them in a large pot. Cover with water, NO salt. Cook until the grains for 15-20 mins. When you pressed between two fingers it should become little soft. Remove the peels and foam which float over the cooking water. When done, drain grains and keep the cooking water.
3.Let it get little cold. Put the chickpeas into a food processor and grind well. 
4.Add the tahini sauce, water and the rest of the ingredients in the food processor until you get the nice and smooth texture. If the Hummus is too thick, add some of the cooking water. 
5.Serve with some good olive oil, olives, chili powder and chopped parsley.
Tip: you can eat with pita bread, Bread stick, Salad, you can use as a sndwhich spread and so on. To solve the gas problem,you should soak the chickpeas in clean water for 10-15 hours, switch them at list once, and take off the foam that appears over the boiling water during the cooking. There is nothing like good, healthy, homemade hummus. 

Tahini sauce: Take 1/2 cup of sesame seeds. First roast sesame seeds then soak in the 1/2 cup of water and add 2 tsp of olive oil and make a fine paste in the blender if you want to keep it for the long time add some salt to it. 

Dip-2 :Curd and Cheese
Preparation Time: 10mins
Cooking Time: none 
Makes 1 1/2-2 cups
Ingredients:
1 cup hung curd Tip: keep your curd in to muslin cloth
1 cup grated carrots
1 cup chopped onion
1/2 tsp of grated garlic
1 tbsp cream cheese
2 tsp chopped coriender
salt to taste add 1/4 tsp of black salt also (which will give you good taste)
Method:
Tie the curds in a thin muslin cloth. Hang and allow the water to drain out for 1 hour.
Add the remaining ingredients and mix well.
Serve cold. 
Accompaniment: carrot, cucumber, capsicum, celery sticks or unhealthy option: chips
Note : Each salad stick contains less than 1 calorie
Tips: This low-calorie cheese dip is a tasty substitute for cheese and cream dips which are high in fat and cholesterol.

DIP-1 : Guacamole 

Prep time: 10 minutes

Cooking Time: none 
Makes 1 1/2-2 cups
INGREDIENTS:
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 chiles paste
2 tablespoons cilantro(coriendier) leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt or regular salt
1/4 tsp of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Serve with tortilla chips.
METHOD:
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. 
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours. Keep the tomatoes separate until ready to serve. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
Tip:For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados. You don't need to have tomatoes in your guacamole. To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip.