New Recipes
Healthy Vegetable Fried Brown Rice
Healthy Vegetable Fried Brown Rice is a quick, easy and delicious fried rice cooked with brown rice and lots of vegetables. Brown rice makes it high in fibre and low in GI. Different veggies increases the nutritional level of rice. This rice is a one meal dish and is perfect for a satisfying quick week night dinner and leftover can be packed for a healthy lunch boxes.
Brown rice is low in GI (Glycemic Index) . It is high in fibre and helps to lower cholesterol. So why not substitute this healthy rice to the regular rice in our daily diet.
Brown rice takes long time to cook as compared to the regular rice since it has fibrous bran layer and nutrient-rich germ layer on it which takes longer time to cook. Cooked brown rice is chewier in texture and has a nutty taste. At my home everyone prefer soft brown rice and hence I soak the brown rice in hot water for 30 minutes before cooking. Then I pressure cook the brown rice with salt and water for 5-6 whistles. So for 1 cup of brown rice, I add 3 cups of water and cook.
Alternatively you can also cook the brown rice in an open pot. To one cup of brown rice add around 3-4 cups of water and let it come to a boil. Now lower the heat and cover and cook the rice for about 20-25 minutes or till all the water is nicely absorbed. Switch off the heat and let it stand for 10 minutes. Open and gently fluff the rice with a fork.
There are also instructions on the packet of brown rice and you can follow them and cook too.
You can cook risotto , khichdi, fried rice, arancini ball , pattice, rice balls, idli, dosa, dhokla, rice pudding using brown rice.
So friends I hope you like the recipe of fried rice using brown rice and hope you all give it a try.
Please do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Healthy Vegetable Fried Brown Rice
Healthy Vegetable Fried Brown Rice is a quick, easy, vegan, gluten free and delicious fried rice cooked with brown rice and lots of vegetables. Brown rice makes it high in fibre and low in GI. Different veggies increases the nutritional level of rice. This rice is a one meal dish and is perfect for healthy lunch boxes or a satisfying dinner.
Servings: 4 people
Calories: 281kcal
Equipment
- pressure cooker
- heavy bottom wok or pan
- spatula
- knife
- spoon
- small bowl
Ingredients
- 1 cup brown rice soak in hot water for 30 minutes
- 3 cup water
- 1 tbsp oil
- 8 clove garlic finely chopped
- 1 inch ginger peeled and finely chopped
- 1 green chili finely chopped
- 1 onion chopped
- 1 green capsicum chopped
- 1 red capsicum chopped
- 1/4 cup peas boiled
- 1/4 cup sweet corn kernels boiled
- 8 mushroom sliced
- 2 cup cabbage thinly shredded or sliced
- 3 tsp soy sauce
- 1 tsp red chili sauce
- 1 tsp black pepper powder or coarsely crushed
- salt as per taste
Instructions
- Wash and soak the brown rice in hot water for 30 minutes. (Since brown rice takes longer to cook, i prefer soaking it in hot water).
- Pressure cook the soaked and drained brown rice with 3 cups of water and salt for 6-7 whistles. Let it cool and remove the whistle. Stir gently the rice with fork and losen. (Alternatively you can cook the brown rice in pot. Cook 1 cup of soaked brown rice with three cups of water and salt. Once the mixture starts to boil, cover and simmer on low heat for 20 minutes or till water is nicely absorbed and rice cooked). We at my home prefer softly cooked brown rice and hence i pressure cook it. (You can also follow the instruction of the packet of the brown rice and cook the method that suits you).
- Heat oil in a heavy bottom wok/ kadhai or pan on high heat. Add chopped garlic, ginger and chili. Saute well till golden. Add chopped onions.
- Add the chopped red and green capsicum and saute for 2 minutes on high heat.
- Add shredded cabbage.
- Saute on high heat till cabbage shrinks.
- Add sliced mushrooms and saute for a minute on high heat.
- Add boiled peas and corn. Mix well.
- Add the cooked brown rice, salt, black pepper coarsely grounded or powder and soy sauce.
- Mix well and add chili sauce. (Add as per the spice level needed. We prefer less spicy at home as my son was also eating it). Mix gently.
- Add baby spinach leaves or any chopped spinach. Toss gently and cook for a minute till spinach shrinks. The Healthy Vegetable Fried Brown Rice is ready to serve.
- Grease a small bowl with oil. Fill it with the fried brown rice. Gently press. Put the inverted serving dish on it. Flip. Gently remove the bowl and serve the brown rice hot.
Nutrition
Calories: 281kcal | Carbohydrates: 52g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 349mg | Potassium: 539mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1145IU | Vitamin C: 84mg | Calcium: 55mg | Iron: 2mg
Eggless Wholewheat Spinach Bread
Eggless Wholewheat Spinach Bread is a made healthy and nutritious by adding spinach puree to the the bread dough while kneading. The bread gets a beautiful green colour and additions of oats to the top makes the bread slices look more attractive and healthy. The bread is super soft, moist and is perfect to eat plain or toast with butter or to make sandwiches for the lunch box. The bread can be refrigerated for couple of days or can be freezed for a month.
This recipe can make a big bread loaf pan of two small loaves from a 8″ bread pan. You can make around big size burger buns or small 40 cones.
I have used the remaining dough to make two burger buns and I have pressed remaining dough on a steel cone and baked it to make a bread cone.
I had made bread, bun and cone. We had enjoyed the bread for breakfast. I loved the slice of bread toasted with butter with a cup of tea. I had packed burger for my son’s (Aarav) and husband’s (Mithil) lunch box. I had freezed some left over slices and the cone for a week.
Aarav enjoyed his morning breakfast by putting scrambled eggs with mushrooms in the spinach bread cone. Similarly you can also fill paneer bhurji or spiced potato or corn in it and serve for your next party as an appetizer
I enjoyed my open bread sandwich with veggie patty.
So friends making your own bread at home is so much fun and you can try out different variations too. For eg. you can add beet root puree in place of spinach puree to make beetroot bread or add any fresh herbs to make herb bread or flavor the bread with different seeds or flour or spices.
Other bread recipe:
Nutella flower whole wheat bread
Eggless whole wheat ladi pav bun
Friends do try this healthy recipe at home and do share your reviews with me.
Eggless Wholewheat Spinach Bread
Eggless Wholewheat Spinach Bread is a made healthy and nutritious by adding spinach puree to the the bread dough while kneading. The bread gets a beautiful green colour and additions of oats to the top makes the bread slices look more attractive and healthy. The bread is super soft, moist and is perfect to eat plain or toast with butter or to make sandwiches for the lunch box. The bread can be refrigerated for couple of days or can be freezed for a month.
Servings: 1 loaf
Calories: 2767kcal
Equipment
- small bowl with lid
- big mixing bowl with lid
- flat kneading deep plate
- spoon
- measuring spoon and cups
- bread loaf pan
- pot
Ingredients
- 3 cup whole wheat flour
- 1 cup all purpose flour maida
- 1 cup spinach puree at room temperature, I have washed and blanched the around 250 g spinach and then have blended to puree
- 2 tbsp milk powder
- 1 tsp salt
- 4 tsp instant dry yeast or 2 sachet of yeast of 7 gm
- 1 tbsp sugar
- 3/4 cup lukewarm water water at 40 C
- 4 tbsp olive oil or any flavorless oil
- 1 tsp oil for greasing the bread loaf pan
- 1 tbsp butter for brushing the baked bread
- 1 tbsp milk for brushing the bread before baking
- 2 tbsp quick oats to sprinkle on top of the bread
- 1/4 cup all purpose flour for kneading the dough if it is too sticky.
Instructions
- In a bowl take lukewarm water. (I prefer boiling it at 40 C in the kettle or microwave for 40 sec or just lukewarm to touch if heating on a stove top). Add sugar and mix well till it dissolves.
- Add the instant dry yeast. Mix well. Cover and keep aside for 10 minutes to activate the yeast in a warm place. (I have placed the bowl in microwave).
- In a mixing bow add whole wheat flour, all purpose flour, salt, milk powder and 2 tbsp of olive oil. Mix well.
- Add spinach puree (it should be at room temperature). Mix well.
- After 10 minutes, the yeast is activated and risen and frothy. (This shows that the yeast is fresh and good for using).
- Now add the activated yeast mixture and mix well with spoon or hands.
- Now with hands mix everything well. The dough will be too sticky.
- Knead for around 10 minutes with your hands. This process is very important to create the gluten in the dough. (knead the dough in vertical direction with help of your palms and then bring it together and knead again in vertical direction for 10 min. ) The dough will be sticky and after 7-8 minutes will start coming together as shown. Add some flour to it if more sticky and knead. Add a tbsp of oil and knead again for 2-3 minutes.
- The dough will come together as shown. Add a tbsp of oil and knead till smooth.
- The dough will become smooth and elastic such that when pressed with your fingers, the dough will rise back.
- Now grease a big deep bowl with oil and place the kneaded dough in it. Cover with lid or clingwrap or a damp kitchen towel and keep it for 1 hour in a warm place for 1st proving. ( I have kept in the microwave )
- After 1 hour, the dough will rise and become double in size.
- Punch the bowl with your fist to remove air bubbles as shown.
- Take the dough on your kitchen top. Make it into a log. Now measure with length of the loaf tin. (I have a small 8" pan. So I can divide the dough into two parts and bake two loaves or if you have a big bread loaf tin you can use the entire dough). Remove the excess dough. ( I have used the excess dough to make burger bun and a bread cone).
- Now start rolling from one end of the flatten dough as shown.
- Roll into a log as shown.
- Lift dough and put it into a greased baking bread loaf pan.
- Sprinkle the quick oats on it. Brush with milk. Cover with a cling wrap or damp kitchen towel and keep it aside in a warm place for 45 minutes for second proving or rise.
- I have shaped into two big burger and shape one cone on the cone mould as shown. Sprinkle some sesame seeds on the burger bun. Brush bun and cone with milk. Cover and keep aside in warm place for second rise or proving for 45 minutes.
- After 45 minutes, the dough has risen well.
- With the help of the knife of toothpick make light slanting cuts or criss cross as shown. Brush with the milk .
- Bake in a preheated oven for 25 minutes at @200°C or till golden from top. Remove from the oven. (Bake bread, bun and cone together).
- Remove from the oven. Brush the top of the bread with butter to give a good glaze.
- Similarly brush buns and cone. Let them cool for 10 minutes.
- Unmould the bread gently on a wire mesh. Cover with a damp cloth and let it cool for 3-4 hours or overnight. (cover buns and cone with damp cloth and let them cool). (The top of the bread will be hard when removed from the oven but it will get soft after cooling).
- The bread is cool and ready to cut.
- Cut into even slices with a help of serrated knife.
- The eggless wholewheat spinach bread is ready to be served for the morning breakfast.
- The burger bun is cool and ready to cut.
- Cut the burger bun into halves.
- The soft spongy and healthy bread, bun and cone is ready to be toasted or to make sandwich or burger . (The bread can be freezed for a month and use as needed).
- You can fill the savory filling of your choice into the cone and serve as a breakfast, after schoolsnack or as a appetiser for the party.
Nutrition
Calories: 2767kcal | Carbohydrates: 426g | Protein: 90g | Fat: 92g | Saturated Fat: 21g | Cholesterol: 47mg | Sodium: 2549mg | Potassium: 2309mg | Fiber: 57g | Sugar: 21g | Vitamin A: 3308IU | Vitamin C: 10mg | Calcium: 339mg | Iron: 23mg
Sev Usal / Spiced Dried Peas Curry / Gujarat Street Food
Sev Usal / Spiced Dried Peas Curry / Gujarat Street Food is a popular street food from Gujarat (India). It is served hot by assembling the ragda (spiced dried green peas curry) with green coriander chutney, date tamarind chutney, onions , spicy tari (gravy made with garlic, red chili powder and oil), coriander and thick gram flour sev (fried noodles). It is a complete meal and is vegan and can be enjoyed as a complete meal for lunch or dinner or light evening snack. It can be made in big quantity and can be served as a party food. Since it is spiced and served warm sev usal becomes a warm food especially during cold winter nights.
Sev Usal / Spiced Dried Peas Curry / Gujarat Street Food
Sev Usal / Spiced Dried Peas Curry / Gujarat Street Food is a popular street food from Gujarat (India). It is served hot by assembling the ragda (spiced dried green peas curry) with green coriander chutney, date tamarind chutney, onions , spicy tari (gravy made with garlic, red chili powder and oil), coriander and thick gram flour sev (fried noodles). It is a complete meal and is vegan and can be enjoyed as a complete meal for lunch or dinner or light evening snack. It can be made in big quantity and can be served as a party food. Since it is spiced and served warm sev usal becomes a warm food especially during cold winter nights.
Servings: 4 people
Calories: 260kcal
Equipment
- bowl
- pressure cooker
- spatula
- wok or big pot with lid
- spoon
- knife
- small frying pan for tadka /tempering
- small bowl
Ingredients
Cooking peas for usal
- 1 cup dry green pea sukha lila vatana
- 2.5 cup water
- salt to taste
Gravy for usal
- 3 tbsp oil
- 1 tsp mustard seeds rai
- 1/2 tsp asafoetida hing
- 1/2 tsp turmeric powder haldi
- 3 small onion washed and fiinely chopped
- 2 tomato washed and finely chopped
- 1 tbsp garlic paste approximately 7-8 big cloves of garlic
- 1 tsp ginger chili paste paste made by grinding ginger and green chili together.
- 2 tsp coriander cumin powder dhania jeera powder
- 2 tsp red chili powder
- 1 tsp garam masala
- 3 cup water
- 1 tbsp lemon juice
- salt to taste
- 1/4 cup coriander washed and chopped
Tari
- 10 cloves garlic coarsely crushed.
- 1/4 tsp cumin seed powder
- 1 tbsp oil
- 1/4 tsp asafoetida hing (optional)
- 1 tsp red chili powder or as per the spice level needed
- 1/4 cup water
- salt to taste
Assembling of usal
- 1/2 cup green peas usal gravy
- 1 tbsp date tamarind chutney optional
- 1/2 tbsp green coriander chili chutney
- 1.5 tbsp tari
- 2 tbsp usal sev
- coriander washed and chopped to garnish.
Instructions
Cooking peas for usal
- Wash and soak the dried green peas in water for 8 hours or overnight.
- Cook the soaked dried green peas with water and salt in the pressure cooker for 5-6 whistles on high heat and 2 whistles on low heat.
Gravy for usal
- Heat oil in a pan. Add mustard seeds and when they crackle add asafoetida.
- Add the chopped onions and saute till translucent and soft.
- Add ginger garlic paste. Saute.
- Add chopped tomatoes. Add some salt.
- Cook till the tomatoes soften.
- Add spices – turmeric powder, red chili powder, coriander cumin powder and garam masala.
- Saute till the spices are fragrant and the oil starts to release from the sides of the pan.
- Add the pressure cooked dried green peas.
- Mix well.
- Now add water and salt and bring the mixture to boil on high heat.
- Simmer for 7-8 minutes on medium heat.
- Oil will start to float on the surface.
- Add chopped coriander and lemon juice.
- Mix well. The gravy for the usal is ready.
Tari
- In a bowl add coarsely crushed garlic. Add cumin seed powder and salt. Mix well.
- Heat oil in a pan. Add asafoetida and red chili powder.
- Add the crushed garlic mixture. Mix well.
- Add water to it and mix well.
- Boil for 3-4 minutes on medium heat.
- Remove the tari in the bowl. These tari can be refrigerated for a week and can be enjoyed with pav bhaji, misal, rice or pulao.
Assembling of usal
- Take a shallow bowl. Add half cup of the prepared green peas usal gravy in it.
- Add the 1 tbsp of date tamarind chutney, and 1/2 tbsp of tari in it.
- Add 1/2 tbsp of coriander chili green chutney, chopped onions, and 1 tbsp of tari.
- Sprinkle the usal sev, chopped coriander and serve the usal hot. You can have it plain or serve it with bun.
Nutrition
Calories: 260kcal | Carbohydrates: 27g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Sodium: 92mg | Potassium: 1080mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2291IU | Vitamin C: 118mg | Calcium: 250mg | Iron: 8mg
Koshimbir / Maharashtrian Style Salad
Koshimbir / Maharashtrian Style Salad is a refreshing salad made in Maharastrian household. A tempering made by crackling mustard seeds, green chili, curry leaves and asafoetida in hot oil gives a unique taste to the salad. The mouthwatering aroma from asafoetida, and green chili is released when the hot tempering is poured on the salad. Crushed roasted peanuts gives crunchiness to the salad. Different variations of koshimbir are made and served as an accompaniment in a traditional Maharashtrian thali. The salad is vegan.
Different variations in koshimbir can be made using different vegetables or combining them.
kakdi chi koshimbir (cucumber salad)
Gajjar beet chi koshimbir (Carrot / beet root salad)
Onion tomato koshimbir
Kairi chi koshimbir (raw mango salad)
mooli chi koshimbir (radish salad)
Some people also prefer adding fresh yogurt to the koshimbir in summers to help beat the summer heat.
The koshimbir stays well in lunch boxes and can be packed for a nutritious meal. You can enjoy a bowl of koshimbir as a mid morning snack or as a lunch with butter milk or sol kadhi.
Friends do try this delicious and unique salad and please share your reviews with me.
Khao dilse, khilao dilse aur banao dilse….
Koshimbir / Maharashtrian Style Salad
Koshimbir / Maharashtrian Style Salad is a refreshing salad made in Maharastrian household. A tempering made by crackling mustard seeds, green chili, curry leaves and asafoetida in hot oil gives a unique taste to the salad. The mouthwatering aroma from asafoetida, and green chili is released when the hot tempering is poured on the salad. Crushed roasted peanuts gives crunchiness to the salad. Different variations of koshimbir are made and served as an accompaniment in a traditional Maharashtrian thali. It is a treat for people following a vegan diet.
Servings: 1 bowl
Calories: 516kcal
Equipment
- plate
- mixing bowl
- spoon
- small pan
- knife
- peeler
Ingredients
- 1 tomato washed and finely chopped
- 1 cucumber washed, peeled and finely chopped
- 1 carrot washed, peeled and grated
- 1/2 onion peeled, washed and finely chopped
- 2 tbsp peanut Roasted and coarsely crushed
- 2 tsp sugar
- 2 tsp oil
- 1/4 tsp mustard seeds rai
- 1/4 tsp asafoetida hing
- 6 curry leaves washed and pat dry
- 1 green chili washed and slit lenght wise
- 1/4 cup coriander washed and finely chopped
- salt as per taste
Instructions
- In a plate take chopped cucumber, tomato, onion, and grated carrot.
- Take everything in a bowl and mix well.
- Now add coarsely crushed roasted peanut powder, sugar, salt and chopped coriander.
- Mix well with a spoon.
- For tempering – In a small frying pan, heat oil. Add mustard seeds . When they crackle add slit green chili, curry leaves and asafoetida.
- Pour the hot tempering on the mixed salad.
- Mix well. Keep aside for 10 minutes or refrigerate if you want to serve it cool. The Koshimbir is ready to serve.
- Remove the koshimbir / Maharastrian Style salad in a bowl and serve with roti, subji, dal , rice for a complete meal.
Nutrition
Calories: 516kcal | Carbohydrates: 69g | Protein: 23g | Fat: 23g | Saturated Fat: 2g | Sodium: 336mg | Potassium: 3765mg | Fiber: 16g | Sugar: 27g | Vitamin A: 15118IU | Vitamin C: 495mg | Calcium: 870mg | Iron: 27mg
Khaman Ni Chutney
Khaman Ni Chutney is a chutney or dip made by grinding fresh coriander with khaman pieces. Green chili , lemon juice, and sugar balances the taste of the chutney making it spicy, sweet and sour. It is very delicious and is served with khaman by the snack shops.
It is very quick and easy to make at home.
Sometimes if you do not have khaman at home and yet you want to make this chutney then you can add the “mori sev” (deep fried gram flour vermicelli or noodles) or roasted chana dal and make the chutney. Balance the sweetness and sourness by adding sugar and lemon juice as needed.
Friends do make this easy and quick chutney and do share your reviews with me .
Khao dilse, khilao dilse aur banao dilse….
Khaman Ni Chutney
Khaman Ni Chutney is a chutney or dip made by grinding fresh coriander with khaman pieces. Green chili , lemon juice, and sugar balances the taste of the chutney making it spicy, sweet and sour. It is very delicious and is served with khaman by the snack shops.
Servings: 1 cup
Calories: 845kcal
Equipment
- mixer grinder
- mixer jar
- knife
- spoon
- bowl
Ingredients
- 1 cup coriander washed and chopped
- 1/2 tbsp lemon juice
- 5 green chili or as per the spice level needed
- 5 khaman pieces crush them with your hands
- 4 tsp sugar
- 2 tbsp water if needed while grinding
- 1 tsp oil
- salt as per taste
Instructions
- In a mixer jar add lemon juice , salt , oil and chopped green chilies. (You can also add 1/2 inch chopped ginger) .
- Add washed and chopped coriander. Grind it to coarse paste.
- Add the broken khaman pieces. Grind it to smooth. Add water if necessary for grinding.
- Add sugar.
- Grind it again till sugar is mixed well. The khaman ni chutney is ready to serve.
- Remove in the serving bowl and serve.
- Enjoy the khaman ni chutney with khaman with a cup of tea or coffe.
Nutrition
Calories: 845kcal | Carbohydrates: 159g | Protein: 53g | Fat: 16g | Saturated Fat: 1g | Sodium: 1250mg | Potassium: 10566mg | Fiber: 33g | Sugar: 42g | Vitamin A: 13840IU | Vitamin C: 1371mg | Calcium: 2948mg | Iron: 101mg
Bajra Jowar Dhebra / Pearl Millet Sorghum Flatbread
Bajra Jowar Dhebra / Pearl Millet Sorghum Flatbread is a traditional flat bread made in Gujarat with combination of bajra, jowar and wheat flour. It is spiced with ginger garlic, pickle masala, sugar, yogurt and salt. Curd and sugar gives dhebra the sour and sweet taste and curd gives softness to the dhebra. Pickle masala enhances the taste of the dhebra. The dhebra can be served hot with yogurt seasoned with salt and roasted cumin powder, dry garlic chutney, pickle chili for a simple breakfast, light lunch or dinner or apply butter on it and pack for your kids lunch box. The dhebra can stay for couple of days and are a good option to carry while travelling.
My mother in law (Geeta Shah) made this dhebra frequently for us when she was her in Sydney. We would enjoy this healthy and delicious dhebra for break fast or dinner. She would make a few extra so that we can enjoy them the next day with a cup of tea on morning or evening. My son (Aarav) would loves to take them in his lunchbox to school with jam or butter.
So friends do make this healthy dhebra for your family and friend and please do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Bajra Jowar Dhebra / Pearl Millet Sorghum Flatbread
Bajra Jowar Dhebra / Pearl Millet Sorghum Flatbread is a traditional flat bread made in Gujarat with combination of bajra, jowar and wheat flour. It is spiced with ginger garlic, pickle masala, sugar, yogurt and salt. Curd and sugar gives dhebra the sour and sweet taste and curd gives softness to the dhebra. Pickle masala enhances the taste of the dhebra. The dhebra can be served hot with yogurt seasoned with salt and roasted cumin powder, dry garlic chutney, pickle chili for a simple breakfast, light lunch or dinner or apply butter on it and pack for your kids lunch box. The dhebra can stay for couple of days and are a good option to carry while travelling.
Servings: 21 dhebra
Calories: 143kcal
Equipment
- mixing bowl
- spoon
- rolling pin
- rolling board
- flat pan
- spatula
Ingredients
- 1 cup pearl millet flour bajra atta
- 1 cup sorghum flour jowar atta
- 1 cup wheat flour
- 1/2 tsp turmeric powder haldi
- 1 tsp carom seeds ajwain
- 1.5 tsp pickle masala or 1tsp chili powder and 1/2 tsp fenugreek powder
- 1/2 tsp asafoetida hing
- 2 tbsp oil
- 2 tbsp ginger garlic paste
- 1/2 cup yogurt curd or dahi
- 1/2 cup water (I have used whey water left from the paneer I made)
- 2 tsp sugar
- 21 tsp oil for roasting dhebra
- salt as per taste
Instructions
- In a mixing bowl add bajra atta (pearl millet flour), jowar atta (sorghum flour), wheat flour, oil, turmeric powder, asafoetida, pickle masala, ginger garlic paste, carom seeds. (If you do not have pickle masala then add red chili powder and fenugreek powder).
- Add yogurt.
- Mix well with your finger tips.
- Add sugar and salt.
- Gradually add water and start to knead into a soft dough.
- Smoothen the dough.
- Now divide the dough into equal size ball. Take one ball. Flatten it. Put the flatten ball on the rolling board. Dust wheat flour on it.
- With the help of a rolling pin gently start rolling into a 15 cm diameter circle with a thickness of 2 mm.
- The rolled dhebra is ready.
- Genlty put the dhebra on a heated and greased flat pan.
- Flip after a minute. Apply 1/2 tsp of oil over it.
- Flip again and apply 1/2 tsp of oil on it.
- Press and cook the dhebra on medium heat till golden.
- Similarly flip and cook on another side.
- The dhebra is ready. Remove in a plate and serve. Similarly prepare remaining dhebra.
- Serve the hot dhebra with yogurt seasoned with salt and roasted cumin powder, dry garlic chutney, pickle chili for a simple breakfast, light lunch or dinner or apply butter on it and pack for your kids lunch box.
Nutrition
Calories: 143kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Calcium: 14mg | Iron: 1mg
Khatta Dhokla Using Idli Rava
Khatta Dhokla Using Idli Rava is soft and sour steamed dhokla made using idli rava (cream of rice) and different lentils (toor dal – pigeon pea, chana dal -bengal gram, urad dal – black gram). The idli rava and different lentils are soaked, ground into a batter, fermented and then steamed. Sour yogurt is added to the batter before fermenting to make the dhokla sour (khatta). The khatta dhokla can be served directly after steaming with peanut oil, chutney or pickle masala. The khatta dhokla can be enjoyed as a snack with tea or coffee or can be served for dinner or lunch or can be packed as a healthy lunch box or can carried for picnic or potluck. You can use the regular rice in place of idli rava to make the dhokla.
Khatta Dhokla Using Idli Rava
Khatta Dhokla Using Idli Rava is soft and sour steamed dhokla made using idli rava (cream of rice) and different lentils (toor dal – pigeon pea, chana dal -bengal gram, urad dal – black gram). The idli rava and different lentils are soaked, ground into a batter, fermented and then steamed. Sour yogurt is added to the batter before fermenting to make the dhokla sour (khatta). The khatta dhokla can be served directly after steaming with peanut oil, chutney or pickle masala. The khatta dhokla can be enjoyed as a snack with tea or coffee or can be served for dinner or lunch or can be packed as a healthy lunch box or can carried for picnic or potluck. You can use the regular rice in place of idli rava to make the dhokla.
Servings: 8 people
Calories: 406kcal
Equipment
- bowl with lid x 2
- big mixing bowl with lid
- spoon
- spatula
- mixer grinder
- knife
- big heavy bottom pot with lid
- stand
- deep dish x 2
Ingredients
- 3 cup idli rava or any regular cooking rice
- 1/3 cup pigeon pea toor dar/ tuvar dal /arhaar dal
- 1/3 cup bengal gram chana dal
- 1/3 cup black gram urad dal/ adad dal
- 1 tbsp fenugreek seed methi dana
- 100 g yogurt sour, I have used homemade sour yogurt (curd /dahi)
- 10 clove garlic chopped
- 1 inch ginger chopped
- 4 green chili chopped , or as per spice level needed
- 1/2 tsp turmeric powder haldi
- 1/2 tsp asafoetida hing
- 2 tsp fruit salt eno
- 2 tsp red chili powder to sprinkle
- 1/4 cup oil grease the plate and apply on the steamed dhokla
- salt as per taste
Instructions
- Soak idli rava with water just 2mm on the top of the vessel. (The water will be absorbed by the idli rava in 5 minutes). Cover and keep aside for 6 hours. Take all the dal – toor dal, chanal dal , urad dal in the bowl and wash with fresh water 2-3 times. Now soak the dal with enough quantity of water . Add fenugreek seeds to it. Cover and let the dal soak for 6 hours.
- After 6 hours the dal is soaked well .Drain the water from the dal. Reserve some water for grinding the dal if necessary.
- Add the chopped garlic, ginger, green chili.
- Transfer the dal mixture to the mixer grinder and grind it to a smooth paste. (add 2 -3 tbsp of the reserved water if needed to grind the dal).
- Transfer the ground dal mixture into a big mixing bowl.
- Take the soaked idli rava. (The water is nicely abosrbed by the rava).
- Take some soaked idli rava in your fist and squeeze out the excess water. Put it in the mixing bowl along with the dal paste.
- Add almost half quantity of the squeezed idli rava to the dal paste as shown.
- Grind the remaining idli rava to smooth paste as shown.
- The idli rava is grind to a smooth paste as shown.
- Add the ground idli rava paste to the mixing bowl containing dal paste and squeezed idli rava. Mix well.
- Add yogurt/curd/dahi to it. (The yogurt should be sour as it will help in giving a sour taste to the dhokla).
- Add turmeric powder and asafoetida. Mix well.
- Add around 1/4 cup of water and mix well. The mixture should be of a cake batter like consistency.
- Mix well and cover and keep in a warm place to ferment for 8-9 hours. (And couple of hours more during winter).
- The batter is fermented after 8-9 hours. Add salt as per the taste to it.
- Mix well and add 1/4 cup of water if necessary to adjust the consistency of the batter.
- The batter should be like cake batter consistency.
- Take half the quantity of batter in a bowl.
- Now grease the plate and keep them ready. Prepare the steamer. For that place the water in a big heavy bottom pot with the stand as shown and cover with the lid and put on the heat for the water to boil.
- Add 1 tsp of fruit salt to it .
- Add 2 tsp water and mix gently.
- Mix the batter well.
- Pour around 3 laddle full of batter (or more or less as per the thickness of dhokla you like) in the 8 inch greased steel plate. (You can make around 12 8 "plates with the total batter). Sprinkle red chili powder or pickle masala on it.
- Place the plate in the pot with boiling water.
- Cover with the lid and steam for 10-12 minutes. (I have taken pic of the dhokla dish that was made plain without sprinkling any chili powder on it ).
- After 10-12 minutes the dhokla are done, remove from the steamer and apply around 1-2 tsp of oil over it.
- Cut into pieces and remove with flat spatula.
- Remove in the plate. Similarly make the remaining dhokla.
- Similarly you can make dhokla plain as shown or sprinkle black pepper powder or combination of black pepper powder and chili powder as per your choice. Put the batter in the greased deep plate as shown.
- Cover with the lid and steam for 10-12 minutes. (See the picin step 26 ).
- After 10-12 minutes the dhokla are done, remove from the steamer and apply around 1-2 tsp of oil over it.
- Cut into pieces and remove with flat spatula.
- Remove in the plate. Similarly make the remaining dhokla.
- Serve the dhokla with green chutney and pickle masala.
- Enjoy the delicious, soft khatta dhokla with green chutney and pickle masala.
Nutrition
Calories: 406kcal | Carbohydrates: 71g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 101mg | Potassium: 224mg | Fiber: 5g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 2mg
Mixed Bhajiya / Fritters
Mixed Bhajiya / Fritters is a popular Indian deep fried snack made by deep frying slices of potatoes, onions, spinach leaves or any vegetables of your choice dipped in the the batter made of chick pea flour. The slices are cooked evenly in the oil till they puff up and cook well from inside. The bhajiya are served with coriander chutney and ketchup and are the best snack with a cup of tea of a rainy day.
In our family everyone is fond of the mixed bhajiya made by my mother in law (Geeta Shah). Since she is with us at Sydney, my son (Aarav) who is so fond of bhajiya requested her to make them for him. Since my husband and me avoid eating deep fried food, I rarely make bhajiya. So whenever my mother in law visits us Aarav wants her to make his favorite bhajiya . So on my birthday my mother in law made this delicious treat for all of us.
She is master of making bhajiya in our family. Her bhajiya are enjoyed by all of us.The bhajiya puffed up so well. I love seeing them when they are deep frying in the pan. I hence wanted to share this recipe with you.
Few tips for making bhajiya:
The batter should be thick and not runny.
Make the batter at least 30 minutes in advance and beat it well.
Add little soda only before frying the bhajiya.
Add a tbsp of rice flour to around one cup of chickpea flour to make crisp bhajiya.
You can use any vegetable of your choice in this batter to make bhajiya.
My mother in law prefers to use big potato to make potato bhajiya. The potato slices come out bigger if using big potato. Similarly use violet /purple yam (ratalu) to make ratalu bhajiya or ratalu puri. (Sprinkle crushed pepper on the ratalu sliced dipped into the batter and then deep fry it).
You can cut onions into round slices and then separate each ring from it and to make onion ring bhajiya. You can also stuff green chili with potato or paneer mixture and coat into the batter and then deep fry to make stuffed mirchi vada. Sandwich the slices of paneer with green chutney and coat into the batter and deep fry to make paneer pakoda. Sandwich two slices of potato with red garlic chutney to make lasaniya bhajiya.
Thus with the same batter you can make varieties of bhajiya and batata wada to make pav vada.
My mother in law and father in law have left today (25/5/20) to India by the repatriation flight organised by Government of India to bring the all the Indians back home who are stuck in different parts of the world due to Covid 19.
We will miss their company and we will miss my mother in law’s traditional cooking.
Friends do try this delicious bhajiya as a quick snack with a cup of tea and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Mixed Bhajiya / Fritters
Mixed Bhajiya / Fritters is a popular Indian deep fried snack made by deep frying slices of potatoes, onions, spinach leaves or any vegetables of your choice dipped in the the batter made of chick pea flour. The slices are cooked evenly in the oil till they puff up and cook well from inside. The bhajiya are served with coriander chutney and ketchup and are the best snack with a cup of tea of a rainy day.
Servings: 6 people
Calories: 208kcal
Equipment
- bowl
- spoon
- whisk
- big bowl
- deep pan
- slotted spoon
- dish
Ingredients
- 2.5 cup chickpeaflour besan
- 1.5 tbsp rice flour chawal atta
- 1/2 tsp asafoetida hing
- 1/4 tsp turmeric powder haldi
- 1 tsp red chili powder
- 1/2 tsp chaat masala optional
- 1/4 tsp baking soda
- salt as per taste
- water as needed to make batter
- 2 small potato washed, peeled and thinly sliced
- 1 small onion peeled, washed and sliced into rings or strips
- 20 baby spinach washed and dried
- oil for deep frying
Instructions
- In a big mixing bowl add chickpea flour, rice flour, asafoetida, turmeric powder, red chili powder, chat masala and salt.
- Mix all the dry ingredients well.
- Gradually add water and start making the batter.
- Add more water and mix well with a whisk or spoon.
- Make a lump free batter. (The batter should not become runny. So carefully add water).
- In the mean while soak the peeled and thinly sliced potatoes into water in a bowl. Put oil in a deep pot to heat for deep frying.
- Once the oil is heated add soda to the batter. Mix gently and mix well.
- Drain the potato slices and put around 8-10 slices in the batter. Dip them well in the batter. Remove the potato slice and remove excess batter as shown.
- Put it immediately in the heated oil. The heat should be kept high.
- Now put the heat to medium and let the potato slice cook.
- Add other 2-3 slices and cook them on medium heat. The potato slices will puff up. Flip and cook on both sides till golden.
- Remove the cooked potato bhajiya from the oil with the help of a slotted spoon as shown and drain excess oil.
- The potato bhajiya are nicely puffed up.
- You can see the texture of the bhajiya after it is cut into halves.
- Now make the onion and baby spinach leaves bhajiya. Add the few slices on the onions and 4-5 spinach leaves into the batter.
- Dip the onion slice and remove from the batter. Remove the excess batter.
- Put it into the oil on medium heat. Similarly put another 3-4 slices.
- Take the baby spinach leaf and remove excess batter as shown. Put it into the oil along with the onion (Be quick to put the onion slices and spinach leaves). Similarly put another 3-4 spinach leaves.
- Immediately lower the heat and cook the onion bhajiya and spinach leaves bhajiya till they puffed up and are evenly cooked. (Do not over crowd the pan with slices of potato, onion or leaves while cooking).
- Drain the oil with the slotted spoon and remove the onion and spinach bhajiya one by one. Serve them hot. Cook the remaining potato , onion and spinach leaves into batches and serve hot.
- Serve the hot mixed bhajiya /fritters with coriander chutney and ketchup or with a hot cup of tea.
Nutrition
Calories: 208kcal | Carbohydrates: 32g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 95mg | Potassium: 467mg | Fiber: 6g | Sugar: 6g | Vitamin A: 466IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 3mg
Bharela Bhinda / Bharwaan Bhindi / Stuffed Okra
Bharela Bhinda / Bharwaan Bhindi / Stuffed Okra is a rich and delicious dish made by stuffing small okra with a spiced and flavored filling made with roasted chickpea flour, peanut, sesame seeds, ginger garlic paste, spices. The stuffed okra are then cooked in a generous amount of oil and served with roti, dal or kadhi , rice for a complete meal. This vegan dish is popularly served in many Gujarati restaurants and in the wedding lunch or dinner.
Few points while making the recipe:
- Always use small tender okra or lady fingers or bhinda. The okra should be washed and then wiped and dried with kitchen towel.
2. A generous amount of oil is needed to make the recipe.
3. The stuffing prepared with roasted chick pea flour, peanuts, sesame seeds, sugar, salt , spices and oil can be mixed and refrigerated for a month or freezed for 3 months. So this way you can make the stuffing in big batches ahead and store and use when needed. It saves lots of time when making the recipe. This stuffing can be used to make stuffed brinjal or stuffed karela.
4. I prefer using a non stick pan to make the recipe. Place the stuffed okra in a single layer in the pan while cooking. This will ensure that the okra gets evenly cooked and not stick to each other.
5. If you do not have time to stuff the okra/lady finger/bhinda, then you can cut them into small length and cook them. Once they are cooked add the prepared stuffing and cook till the stuffing is nicely coated with the cooked okra.
6. Always leave some extra stuffing after filling the okra. This will prevent the stuffing from burning while cooking and also will give a rich taste and texture to the dish. Once the okra is fully cooked add the leftover in it. This will give good colour to the dish and make it more delicious.
Friends do make this recipe and I am sure it will be liked by all at home.
Khao dilse, khilao dilse aur banao dilse…
Bharela Bhinda / Bharwaan Bhindi / Stuffed Okra
Bharela Bhinda / Bharwaan Bhindi / Stuffed Okra is a rich and delicious dish made by stuffing small okra with a spiced and flavored filling made with roasted chickpea flour, peanut, sesame seeds, ginger garlic paste, spices. The stuffed okra are then cooked in a generous amount of oil and served with roti, dal or kadhi , rice for a complete meal. This vegan dish is popularly served in many Gujarati restaurants and in the wedding lunch or dinner.
Servings: 4 people
Calories: 371kcal
Equipment
- bowl
- spoon
- knife
- nonstick pan
- spatula
Ingredients
Stuffing
- 1/2 cup chickpeaflour besan
- 3 tbsp peanut
- 1 tbsp sesame seeds til
- 1/2 tsp turmeric powder haldi
- 3 tsp red chili powder
- 2 tsp dry mango powder amchur
- 1.5 tsp garam masala
- 1.5 tbsp coriander cumin powder dhania jeera powder
- 1/4 tsp asafoetida hing
- 3 tsp sugar
- 4 tbsp coriander washed and chopped
- 3 tbsp oil
- 1 tbsp ginger garlic paste
- salt to taste
To stuff and stir fry okra/ lady finger/bhinda
- 30 okra I have used fresh small baby okra or lady finger or bhinda. Wash and pat them dry with kitchen towel.
- 3 tbsp oil peanut oil is more preferrable or you can use oil of your choice
- 1/4 tsp asafoetida hing
- 1/4 tsp turmeric haldi
- salt to taste
- 2 tbsp water to sprinkle
- 1 tbsp coriander washed and finely chopped to garnish and sprinkle.
Instructions
Stuffing
- In a pan roast the chickpea flour on low heat for 7-8 minutes or till aromatic.
- In a mixture jar add peanuts and sesame seeds.
- Crush them together coarsely.
- In a mixing plate add roasted chickpea flour, crushed peanuts, sesame seeds, asafoetida, turmeric, red chili powder, coriander cumin powder, garam masala, dry mango powder (amchur), sugar.
- Add salt and oil.
- Mix well. (This mixture can be freezed for three months or refrigerated for a month. You can hence make it in a big batch and store).
- Add ginger garlic paste and mix well.
- Add washed and chopped coriander and mix well..
- The stuffing is ready to use.
To stuff and stir fry okra/ lady finger/bhinda
- Wash and pat dry the lady finger with kitchen towel. Cut the front and tail of the lady finger. Slit the lady finger from middle. Fill the stuffing into the slit. Keep the remaining stuffing to sprinkle at the end.
- Heat oil in the pan. Add turmeric powder and asafoetida.
- Add the stuffed bhinda and salt needed for the bhinda/okra (keep in mind the stuffing has salt). Cover and cook on medium heat for 7-8 minutes.
- Cover the bhinda and cook further for more for 5-7 minutes.
- Remove the lid and cook the bhinda for further 5-7 minutes till they are nicely cooked and turned soft.
- Now add the remaining stuffing. Mix well and cook for further 3-4 minutes. Sprinkle some water on it.
- Mix well and cook for 2-3 minutes.
- Sprinkle chopped coriander and mix well. The bharela bhinda/bharwaan bhindi/stuffed okra are ready.
- Remove the bharela bhinda/bharwaan bhindi/stuffed okra in a serving bowl. Sprinkle coriander and serve it with chapati / bhakri/ rice flour roti and simple moong dal or gujarati kadhi. This subji can be refrigerated and stored for 3-4 days.
Nutrition
Calories: 371kcal | Carbohydrates: 25g | Protein: 9g | Fat: 28g | Saturated Fat: 3g | Sodium: 59mg | Potassium: 632mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1416IU | Vitamin C: 37mg | Calcium: 154mg | Iron: 4mg
Watermelon Orange Juice
Watermelon Orange Juice is a refreshing juice made with sweet watery watermelon and tangy juicy orange. It is an instant source of energy and helps to quench thirst and beat the summer heat. It is gluten free, vegan and can be enjoyed while fasting (upwaas/ vraat).
My friend Kavita in Sydney had invited us one day for a big breakfast at her place. She amazed her with the lovely spread that she had made. She made grilled vegetables and halloumi, scrambled eggs with coriander and onion on sourdough bread, fruit platter, muffins, Indian tea and fresh watermelon and orange juice. We all enjoyed the breakfast to the fullest.
I tasted the fresh watermelon and orange juice for the first time at her place. It was so refreshing. My husband and son also loved the taste that now I often make this juice for them. It is a good source of energy to have after a school sport or after the morning run. It helps to beat the summer heat.
Thank you Kavita for sharing this lovely recipe.!!
Here is the list of some more fresh, healthy, refreshing, energising juice:
Immunity Booster Beetroot Carrot Tomato Apple Juice
Revitalising Orange Carrot Tomato Juice
Refreshing Pineapple Plum Juice
Muskmelon Apple Orange Tomato Juice
Pomegranate Apple Tomato Juice
So friends do make this quick and refreshing juice and do share your feed back with me.
Khao dilse, khilao dilse aur banao dilse….
Watermelon Orange Juice
Watermelon Orange Juice is a refreshing juice made with sweet watery watermelon and tangy juicy orange. It is an instant source of energy and helps to quench thirst and beat the summer heat. It is gluten free, vegan and can be enjoyed while fasting (upwaas/ vraat).
Servings: 4 glass
Calories: 107kcal
Equipment
- mixture grinder / blender
- bowl
- strainer
- spoon
Ingredients
- 4 cup watermelon washed, deseeded and cut into cubes
- 4 orange washed, peeled, deseeded and chopped. I have used navel oranges
- 10 ice cubes if you want cool
- water if needed to adjust the consistency of juice. I have not added any water to it.
Instructions
- In a bowl add chopped water melon and orange.
- Add the water melon and orange in the mixture jar.
- Blend it till smooth. Add water to adjust the consistency of the juice. Strain with the help of a strainer. Add ice cubes if you want to serve chilled.
- Pour in the serving glass and serve.
Nutrition
Calories: 107kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 407mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1160IU | Vitamin C: 82mg | Calcium: 63mg | Iron: 1mg
