New Recipes
Pasta In Creamy Mushroom Sauce
This creamy pasta is a treat for mushroom lovers. The process of making the mushroom sauce is very simple and yet it gives a very nice flavor to the dish. When we were moving to Sydney from India, we had a stopover and flight change at Singapore Airport. My son was hungry and we ordered Pasta in a creamy mushroom sauce for him. He enjoyed and loved it. So then making the mushroom sauce was on my list. I had made mushroom sauce twice earlier and it came out very well. So now thought of sharing with you the process.
I have used white mushrooms for making the sauce. Cheese, butter, and milk give a nice creamy texture and Onion and garlic enhance the flavor of the sauce.
Mushroom is widely used in many dishes. Though it is not meat, Mushroom is packed with a meaty flavor. It is low in calories, fat-free, cholesterol free, gluten free and low in sodium. It provides similar benefits as from vegetables, meat, beans, and grains.
The mushroom sauce is very easy and quick to make. Use fresh mushrooms for this recipe. I have used cheddar cheese slice while making the sauce, you can also use grated processed or mozzarella cheese instead. I have blended the sauce to give it a smooth texture. However, you can skip the process of blending and use the sauce which has small chunks of cooked mushroom, if you do not want a smooth sauce.
Many kids and also my son does not like to eat mushroom in any dish. I find that making the mushroom sauce and incorporating it in the pasta is a good way to feed the kids. This way they will enjoy the taste of the dish and also will be benefited with the nutrition from mushrooms.
So friends enjoy this step by step video of making the pasta in a creamy mushroom sauce. Do make it for your family and please do share your views and comments with me.
Pasta In Creamy Mushroom Sauce
Pasta In Creamy Mushroom sauce is the pasta cooked in a creamy white sauce made with fresh mushrooms and cheese.
Servings: 4 people
Calories: 324kcal
Ingredients
Creamy Mushroom Sauce
- 1 tbsp butter
- 1 garlic clove chopped finely
- 1 small onion chopped finely
- 1 cup white mushroom washed and chopped finely
- 1 tbsp all purpose flour maida
- 1 cup milk I have used the low fat milk
- 1 cheddar cheese slice or 1/4 cup any cheese grated
- 1 tsp black pepper powder
- salt as per taste
Pasta
- 2 cup penne pasta cooked
- 1 tbsp butter
- mushroom sauce
- salt as per taste
- 1 tsp dried parsley for garnishing
- 1 tbsp parmesan cheese for garnishing
Instructions
- Heat butter in a pan.
- When the butter is melted, add chopped garlic and saute it for a minute.
- Add the chopped onions and saute till translucent.
- Add the chopped mushrooms.
- Saute till they are cooked and they shrink.
- Add the all-purpose flour (maida ) and saute till fragrant.
- Add milk and mix well. Cook stirring in between and cook the mixture on medium heat.
- Add the cheddar cheese slice. (If you do not have cheddar cheese, you can use grated processed or mozzarella cheese around 1/4 th cup). Mix well and let the cheese melt. Cook on medium heat.
- When the mixture starts to thicken add salt and pepper.
- Cook till the mixture is thickened.
- Remove the mixture in a bowl.
- With the help of a stick blender or mixer blend the mixture into a smooth paste. If you want the sauce to have chunks of mushroom then do not blend the mixture.
- The creamy mushroom sauce is ready.
- Heat butter in a pan.
- Add cooked pasta and salt to it. Mix well.
- Add the prepared mushroom sauce and toss the pasta well.
- Simmer for a minute and the pasta in a creamy mushroom sauce is ready to serve.
- Sprinkle some dried or fresh parsley and grated parmesan cheese over the pasta and serve it hot.
Nutrition
Calories: 324kcal | Carbohydrates: 49g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 104mg | Potassium: 307mg | Fiber: 2g | Sugar: 5g | Vitamin A: 275IU | Vitamin C: 2.1mg | Calcium: 100mg | Iron: 1mg
Tomato Saar/ Spiced Tomato Soup
My mother (Rekha Ramolia) is Maharashtrian and hence I have grown up relishing the Maharashtrian delicacies made by her. I love the tomato saar that she makes. She serves it with masale bhaat or pulao. It is sweet, tangy and spiced with green chili and ginger. The tempering made by heating ghee and frying cumin seeds, chilies, asafoetida and curry leaves enhances the flavor. She used the make a big pot of tomato saar as we liked to have it by itself before dinner, just like soup, and then have it with the masale bhaat or pulao. My father still prefers drinking this desi tomato version of soup to the creamy tomato soups. He likes to drink it hot in the cold weather.
My mother used a generous amount of ghee for tempering/tadka/phodni. It would float on the surface of the Saar with cumin seeds and curry leaves. Since I prefer using less oil or ghee to my dishes, I have used less ghee. But the saar is tasty.
Friends, so make this quick tomato saar with plain rice, masale bhaat or pulao and please share your comments with me.
Tomato Saar/ Spiced Tomato Soup
Tomato Saar/Spiced Tomato Soup is a spiced soup made with tomato, peanuts, and coconut. It is tempered with ghee, cumin seeds, curry leaves and is served hot with steamed rice, masale bhaat in the Maharashtrian household. The saar can also be enjoyed as a soup by itself in the chilled weather.
Servings: 4 people
Calories: 84kcal
Ingredients
- 4 tomatoes washed and chopped
- 1 inch ginger grated
- 1.5 cup water
- 1/4 cup dessicated coconut or 1/2 cup fresh coconut grated
- 1 tbsp peanuts
- 1/2 tsp cumin seeds
- 1 green chili chopped
- 2 tsp sugar
- salt to taste
- 1/2 cup extra water if needed
For tempering/tadka
- 1 tsp ghee clarified butter
- 1/2 tsp cumin seeds
- 1 green chili slit lenghtwise
- 1/4 asafoetida hing
- 10 curry leaves
- 1 dry red chili
Instructions
- In a pressure cooker add chopped tomatoes, grated ginger, and water. Cover the lid with a whistle and pressure cook for 4-5 whistles. Let the pressure cooker cool by itself.
- In a grinder jar, add desiccated coconut, peanuts, green chili and cumin seeds. Grind it to a fine powder.L
- After the cooker is cooled, release pressure by lifting the whistle and open the lid. Add the prepared powder mixture of coconut and peanut. Blend the mixture till smooth.
- Now strain the mixture and remove it in a bowl.
- Heat ghee in a pot.
- Add cumin seeds. When it crackle add green chili, dry red chili, asafoetida, curry leaves.
- Saute till the red chili and curry leaves change the color.
- Pour the pureed and strained tomato mixture.
- Add sugar and salt and let it boil.
- Mix well. The tomato saar is ready.
- Serve the saar with plain steamed rice for a quick weeknight meal or with masalebhaat or pulao. You can also enjoy it as a soup with paratha or bread.
Nutrition
Calories: 84kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 88mg | Potassium: 327mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1120IU | Vitamin C: 69.5mg | Calcium: 28mg | Iron: 0.9mg
Guar Nu Shaak/Cluster Beans Fry/Gavar Ki Subji
Guar Nu Shaak/Cluster Beans Fry/Gavar ki sabji is a dish served in Gujarati household for lunch along with roti, rice, dal or kadhi and salad. It is a simple, quick and easy dish made regularly at our home. My son loves Guar. It is one of his favorite vegetables. He will happily eat it by sprinkling some sugar on the top with hot roti and dal.
Guar is known as cluster beans in English and is a flat bean. It is slightly bitter in taste but has a very unique flavor. I prefer cooking with ajwain (carom seeds) and ginger and garlic. Back in India, I used the fresh Guar (cluster beans). I preferred using the tender and green guar to the thick and yellowish ones. Wash the guar properly under tap water and then with hands or knife remove both the ends of the beans. Then chop them lengthwise. However here in Sydney, we get the guar into frozen packets in Indian grocery stores. I thaw them before cooking and use.
I prefer cooking the Guar Nu shaak into a pressure cooker. Many people prefer cooking it in an open pan. I have shared the pressure cooker method of making guar nu shaak.
Heat oil in a pressure cooker pan. Add ajwain, ginger garlic paste, asafoetida. Lower the heat and then add the spices- turmeric powder, coriander-cumin seed powder, red chili powder, and sugar. Saute till spices are fragrant. Add the washed and chopped guar. Add very little water and pressure cook for 4-5 whistles on high heat and 2 whistles on low heat. Let the pressure cooker cool by itself. Open the lid, mix gently the shaak and remove in the serving bowl. Garnish with coriander leaves and serve hot with roti or bhakri. Some people prefer adding crushed peanuts, sesame seeds and coconut for additional flavor. You can also add chopped potatoes or tomatoes to the shaak while cooking. It is vegan and you can avoid adding asafoetida to make it gluten-free.
If you want rasa or curry in the guar nu shaak, add more water while cooking it. The method of making guar nu shaak varies in different parts of India. It is healthy and delicious.
So friends cook this simple, quick, easy and delicious guar nu shaak and do share your views and comments.
Guar Nu Shaak/Cluster Beans Fry/Gavar Ki Subji
A very easy and everyday vegetable dish made from cluster beans (Guar/Gavar) flavored with carom seeds, ginger garlic, and spices. It is vegan. Skip adding asafoetida to make it gluten free.
Servings: 4 people
Calories: 57kcal
Ingredients
- 1 tbsp oil
- 1/4 tsp carom seeds ajwain, crushed between palms
- 1/4 tsp asafoetida hing, skip adding if making glutenfree
- 1/4 tsp turmeric powder haldi
- 2 tsp coriander cumin powder dhania jeera powder
- 1 tsp red chili powder I have used kashmiri chili powder
- 1 tsp sugar
- 2 tsp ginger garlic paste
- 350 g cluster beans guar/gavar
- 1/4 cup water
- 2 tbsp coriander washed and chopped. Keep some aside for garnishing.
- salt as per taste
Instructions
- Wash and chop the cluster beans lengthwise 1/2 inch long.
- Heat a pressure cooker pan, add oil, add carom seeds (crush carom seeds between palms to give more flavor). When it crackles add asafoetida, turmeric powder, and ginger garlic paste. Saute on low heat for a minute and then add sugar, red chili powder, coriander-cumin powder. Mix saute for half a minute.
- Add the chopped cluster beans/ guar/ gavar. Mix well. Add salt, coriander leaves and 1/4 cup of water. Cover the pressure pan with the lid with a ring on and put whistle. Cook for 4-5 whistles on high heat and 2 whistles on low heat.
- Let the cooker cool down by itself. Open the lid. Mix the shaak well. It is ready to serve.
- Remove the guar nu shaak in the serving bowl. Garnish with coriander leaves and serve hot with fulka roti, dal, rice and salad for an everyday complete meal.
Nutrition
Calories: 57kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Sodium: 15mg | Potassium: 66mg | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 49.7mg | Calcium: 129mg | Iron: 1.7mg
Chana, Moong, Masoor Dal Dhokla/Mixed Lentils Steamed Cake
Dhokla is the identifying feature of a Gujju. It comes from the land of Gujarat, India and is now popular around the world. Dhokla is considered to be a very healthy snack as it is made by steaming the batter. It is made with very less oil. It can be served as breakfast, snack with tea or as a savory accompaniment (farsaan) to lunch or dinner.
Dhokla is usually made with a fermented batter made by grinding soaked rice and gram dal together in a certain ratio. While cooking, the batter is spiced up with ginger and green chili paste and seasoned with salt. The batter is poured into a greased flat dish/ pan and is steamed in a steamer for 10 minutes. It is cut into pieces and served with peanut oil, chutney, and fried green chilies. Sometimes a tempering made by heating oil and crackling mustard seeds, cumin seeds, and sesame seeds, curry leaves, green chili, coriander leaves, asafoetida is poured over it.
What is a steamer?
It is a deep vessel. The steamer has a stand for making dhokla that has 3-4 flat plates in it. Fill the steamer with water below the height of the dish and let it boil. Fill the plates with batter and fit in the stand. Cover with lid cook for 10 minutes. Steam will be formed inside and that will help to cook the batter. Besides dhokla plates, the steamer also has idli molds and a slotted plate to make muthia, patra or steam veggies.
But if you do not have a steamer?
Do not worry, I have shown the method of steaming the dhokla in a big pot. Place a 4-inch stand height ring or stand. Fill water below the level of a ring and let it boil. Place the plate filled with batter on it and then cover with a lid and cook for 10 minutes.
I like to experiment making dhokla with different ingredients. I make dhokla with idli batter. Add ginger green chili paste to the batter. Mix well. Pour in the greased plate. Sprinkle black pepper powder or red chili powder and steam in the steamer or pot for 10 minutes. We call it “Idada” and serve them with aamras.
Sooji dhokla is made with semolina and curd mixture. Sprout sooji dhokla is made by semolina, moong sprout, and curd mixture. Mix dal dhokla is made by soaking different dal in equal proportions and grinding them and let it ferment for 5-6 hours.
If you do not want to ferment the batter, add Eno (itis a mixture of soda bicarbonate and citric acid) and steam the dhokla immediately.
I am sharing with you the recipe for making dhokla with three dal – moong dal (split yellow moong beans), chana dal (split chickpea or gram), masoor dal (split red lentil). I have soaked these lentils in equal proportion for 4-5 hours, then have ground it into a coarse batter with ginger and green chili paste. I have added salt, turmeric powder, and asafoetida to it. The batter is ready to steam. If you have time you can keep it aside for a couple of hours. The dhoklas would become softer. But you can cook immediately by adding fruit salt (Eno) to it.
This healthy snack is enjoyed at my home by my husband and son with evening tea or morning breakfast. This is protein rich and also is non-fried. You can experiment making dhoklas this way with different lentils or pulses and you can also make it more nutritious by adding veggies like spinach, methi, carrot, peas or corn.
So friends do make this healthy snack for your family and please share your views with me at www.pepkitchen.com
Chana, Moong, Masoor Dal Dhokla/Mixed Lentils Steamed Cake
Chana, Moong, Masoor Dal Dhokla/Mixed Lentils Steamed Cake is a very healthy dish containing the goodness of various lentils. It is protein rich, less oil and is a nutritious breakfast or snack to be enjoyed with a cup of tea. It is liked by kids and can be packed for lunch box or a potluck picnic. It is vegan.
Servings: 4 people
Calories: 248kcal
Ingredients
- 1/2 cup moong dal yellow moong dal without skin
- 1/2 cup chana dal gram without skin
- 1/2 cup red lentil masoor dal
- 2 green chili or as per spice level needed
- 1 inch ginger chopped
- 1/2 tsp turmeric powder
- 1/4 tsp asafoetida
- 1.5 tsp fruit salt eno, flavorless
- 1.5 tsp black pepper powder
- 3 tsp oil
- 2 tbsp water for grinding
- 6 tsp water
- salt to taste
Instructions
- Take all the three dal (chana dal, moong dal, masoor dal) in a bowl. Mix them.
- Wash them twice in the water and then soak them in water for 4-5 hours.
- Drain the water and put the soaked dal into mixer jar with chopped green chili and chopped ginger. Grind the dal coarsely with 2 tbsp of water.
- Add asafoetida, salt, and turmeric powder.
- Mix well and keep the batter aside.
- Divide the batter into three parts into bowls. Grease the plates or cake tin/ pan with oil. Pour the water into the steamer or a big pot. Put the stand . Cover with lid and let the water come to boil. Just before steaming take one part of the batter and add 1/2 tsp of Eno on it. Add 2 tsp of water over it and mix gently.
- Immediately pour the batter into the greased plate /tin/pan. Move the dish clockwise to spread the batter. Sprinkle 1/2 tsp of black pepper powder over it.
- Put the dish on the stand into the steamer. Cover with the lid and let it cook on high heat for 10 minutes.
- After 10 minutes the batter is cooked. Remove the plate. Apply 1/4 tsp oil over it. Let it cool.
- Cut into diamond pieces.
- The dhokla is ready. See how beautiful net is formed and it looks so spongy. Similarly, make dhokla with the other two potions of the batter.
- Serve Chana, Moong, Masoor Dal Dhokla/Mixed Lentils Steamed Cake dhokla with green chutney and ketchup.
Nutrition
Calories: 248kcal | Carbohydrates: 37g | Protein: 13g | Fat: 4g | Sodium: 82mg | Potassium: 606mg | Fiber: 13g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 5.2mg | Calcium: 60mg | Iron: 4.2mg
Broccoli Leek Potato Soup
Our family enjoys trying out different types of soups. I had earlier mentioned in my other soup recipe (“Mix vegetable soup with beetroot“) about the differently colored soups made with various veggies. The Broccoli leek potato soup falls in the category of green soup – made by using green color veggies -spinach, peas, green capsicum, cabbage, bottle gourd, almonds, broccoli, Brussel sprouts, leeks.
Since my son enjoys different types of thick, creamy soup I am happy to make and feed him different veggies in the form of soup. Soup is a good way of treating your body with many veggies together.
Broccoli, leek and potato soup is a thick and creamy soup. It has light green color. The soup has a creamy texture without adding any cream to it. The potato gives thickness and makes the soup creamier.
Since the soup is thick, it can be enjoyed as a one meal dish.
You can also try other soups:
Friends do try out this recipe and share your views and comments!! Happy healthy cooking!!
Broccoli Leek Potato Soup
Broccoli Leek Potato Soup is a very healthy, thick and creamy soup made with broccoli, leek and potato. It is good for a warm winter night.
Servings: 4 peoplw
Calories: 47kcal
Ingredients
- 1 cup broccoli washed and chopped
- 1 medium potato
- 2 cup leek washed and chopped (both white and green part)
- 1 tsp olive oil
- 1 garlic clove chopped
- 1 tsp black pepper powder
- 3 cup water
- salt as per taste
Instructions
- In a pressure cooker pan, heat olive oil on medium heat.
- Add the chopped garlic and leak. Saute till the leek shrinks.
- Add the chopped broccoli and potato. Mix well.
- Add water. Mix well. Close the pressure cooker lid with the ring. Put the whistle and cook for 4 whistles on high heat and 2 small whistles on low heat.
- Let the pressure cooker cool by itself. After the pressure cooker cools, remove whistle and open the lid.
- With the help of stick blender, blend the cooked ingredients till smooth. (If you want to blend the ingredients in the mixture jar, let it cool down completely and then blend).
- Put the blended mixture in the pot. Season with salt and pepper.
- Mix well and let it boil for 10 minutes.
- Serve hot soup in a bowl. Sprinkle some black pepper powder and serve.
Nutrition
Calories: 47kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Sodium: 26mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 885IU | Vitamin C: 25.9mg | Calcium: 43mg | Iron: 1.2mg
Methi Na Pudla/Fenugreek Crepe
This is my mother in law’s recipe and I love it. The ‘methi na puddla’ is irresistible. This is a very simple, quick and easy to make dish. It uses fresh green fenugreek leaves and is full of flavor. The batter is made using whole wheat flour, gram flour, curd, spices, and water. The batter does not require any fermentation or any leavening agents and yet the puddla comes out crisp.
My mother in law never uses a nonstick pan for making this puddla. She tells that the puddla made in the nonstick pan will taste good but are not crisp. She always uses an aluminum or iron pan. She has inherited this method from her mother who lived in a village. Village cooking did not use any fancy gadgets or utensils for cooking food. The food would still be very tasty and flavorful. She always greases the pan with oil 2-3 hours prior to making the puddla. This helps in removing the puddla easily from the pan. The first two puddlas may require a little more oil to cook, and can even break while flipping but once the pan is heated evenly the puddla will come out perfect and crisp.
Methi na puddla is a very good source of iron for pregnant ladies. It is also very healthy and is good to have after post delivery.
The puddla tastes best when served hot immediately and when accompanied with sliced onions, ketchup and green chutney.
Friends, do make this dish and please share your comments and experiences!
Methi Na Pudla/Fenugreek Crepe
Methi Na Pudla/Fenugreek Crepe is a crepe made using whole wheat flour, chickpea flour (besan), fresh fenugreek leaves (methi) and spices. It uses a good amount of fenugreek leaves and does not need any fermentation or leavening agents. It is a very quick, easy and healthy dish and can be made at any time when fresh methi leaves are available. It is good for pregnant ladies and also post-delivery as it is iron-rich.
Servings: 8 puddla
Calories: 90kcal
Ingredients
- 1 cup fenugreek leaves methi (washed and finely chopped)
- 1/2 cup whole wheat flour
- 2 tbsp chickpea flour besan
- 1 tsp ginger garlic paste
- 1/4 tsp asafoetida hing
- 1 tbsp oil
- 1 cup water
- 1/2 tbsp yogurt curd
- 1/2 tsp turmeric powder
- 1 tsp red chili powder or green chili paste as per spice level needed
- salt to taste
- 8 tsp oil to cook puddla
Instructions
- In a bowl take washed and chopped fenugreek leaves.
- Add turmeric powder, red chili powder, asafoetida, ginger garlic paste, (green chili paste if you want spicier), oil. and salt
- Rub fenugreek leaves and spices with fingers. Mix them well. Add yogurt.
- Add whole wheat flour and chickpea flour.Mix.
- Add water and make batter mixing well to see no lumps are there. Keep it covered aside for 30 minutes.
- In the meantime grease the flat anodised/aluminium/iron pan with oil. If using nonstick pan no need to grease. (I prefer using the anodised/aluminum/iron pan for makiing puddla. The puddla comes out crisp).
- Heat the greased pan. Now pour a ladleful of batter on the heated pan.
- With a help of spatula spread the batter on all the sides from center to make a thin circle. (If using a non stick pan, pour the batter and spread it in a circular motion like making dosa with the ladle). Spread oil on the edges. keep the heat medium.
- After 3-4 minutes gently flip the puddla and cook on the other side. (many times the first 2-3 puddla will not come out properly, but once the pan is heated evenly it will start coming out good).
- Make similarly other puddla and serve hot with ketchup, chutney, sliced onions. I have shown the puddlas from both sides. See how crispy they are.
Nutrition
Calories: 90kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Sodium: 9mg | Potassium: 49mg | Fiber: 1g | Vitamin A: 100IU | Calcium: 4mg | Iron: 0.5mg
Dudhi Batata Nu Shaak/Bottlegourd Potato Curry/Lauki Aloo Ki Sabji
Dhudhi batata nu Shaak/bottle gourd curry/lauki aloo sabji is a regular curry made in Indian houses. It is served with roti, dal, rice, and salad to make a complete meal. It is very quick and easy to make dish and light on the stomach. It does not use any garlic or onion.
This recipe has the pressure cooker way of making the recipe, however, you can also cook directly in a pan. Once you have tempered the seeds, hing and turmeric in oil add the chopped bottle gourd, potato, and salt. Cover and cook on medium heat till the bottle gourd and potato softens. stir occasionally. You can add water while cooking to avoid burning or sticking the bottle gourd and potato to the pan. Once the bottle gourd and potato softens add the remaining spices and jaggery. Add water and simmer for 3-4 minutes. The curry is ready to serve.
Dhudhi batata nu Shaak/bottlegourd curry/lauki aloo sabji can also be served with thepla, dhebra, khichdi, rotla, bhakri or paratha for a light weeknight dinner meal.
Friends do try out this simple, quick and delicious recipe and please share your feedback with me!
Dudhi Batata Nu Shaak/Bottlegourd Potato Curry/Lauki Aloo Ki Sabji
Dudhi Batata Nu Shaak/Bottlegourd Potato Curry/Lauki Aloo Ki Sabji is a very simple, easy and quick dish cooked with bottlegourd (dudhi/lauki) and potato with spices. It is a regular dish (roz ka khana) made in Indian meal and served with chapati, phulka, bhakri, rotla or thepla.
Servings: 4 people
Calories: 87kcal
Ingredients
- 1 tbsp oil
- 1/2 tsp mustard seed
- 1/2 tsp cumin seed
- 1/4 tsp asafoetida hing
- 1/2 tsp turmeric powder haldi
- 500 gm bottle gourd washed, peeled and chopped
- 1 potato washed, peeled and chopped
- 1 tsp red chili powder or as per spice level required
- 1 tsp coriander cumin powder dhania jeera powder
- 1 tsp jaggery grated ou sugar
- 2 tbsp water
- salt to taste
- coriander for garnishing
Instructions
- In a pressure cooker pan heat oil, Add mustard seeds and cumin seeds and let it crackle. Add asafoetida and turmeric powder. Saute for a minute.
- Add chopped bottle gourd and potato. Add red chili powder, coriander-cumin powder, jaggery, and salt.
- Add water. (Do not add more water The bottle gourd releases water while cooking. The curry will become more watery on the addition of more water).
- Close the pressure cooker and cook for 4 whistles on high heat and 2 on low heat. Let the cooker cool by itself. Open the lid and mix gently the curry. If you find it more watery then cook again on medium heat till the extra water is evaporated.
- Garnish with coriander and serve with roti, dal, salad, and rice for a complete meal. You can also serve with thepla, paratha, bhakri, rotla for a light weeknight dinner.
Notes
Do not add more water while cooking. The bottle gourd releases water when cooked. Hence the addition of extra water will make the curry watery. If however, you find more water upon cooking, Put the curry back on medium heat and cook till the extra water is evaporated. You can also directly in a pan instead of a pressure cooker. After tempering oil with mustard seed, cumin seeds, asafoetida and turmeric powder add chopped bottle gourd and potato. Add salt mix well and cover and cook till the bottle gourd and potato soften. Add water while cooking. Add spices, jaggery, water and cook for 2-3 minutes. Garnish with coriander and serve.
Nutrition
Calories: 87kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Sodium: 19mg | Potassium: 341mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 6.9mg | Calcium: 45mg | Iron: 2.8mg
Sattu, Dates Masala Milk With Turmeric
Sattu, dates masala milk with turmeric has become my son’s favorite this winter. He likes to have it as an afterschool drink before his music or sports class. I make and pack it hot when I go to school to pick him up. He has some time for a quick snack before the lesson begins. He likes drinking it warm in cold weather after school. I am happy as this energy drink has sattu, dates, powdered nuts and turmeric. This gives him energy before his sports or music. Sattu is considered very healthy and is a good source of protein, calcium, magnesium, iron, and fiber. Dates are a good source of various vitamins and minerals. It’s also a good source of energy, sugar, and fiber. Essential minerals such as calcium, iron, phosphorous, sodium, potassium, magnesium, and zinc can be found in them. It is naturally sweet and hence adding sugar to the milk is not required. Turmeric, the golden spice, is good to be consumed in cold weathers. It helps in building immunity and in fighting against cough and cold. This drink is also preservative free and does not have any artificial sugar in it, unlike the commercially available drinks. The milk takes only a few minutes to make. I usually ground the sattu and nuts powder and refrigerate the mixture. I then just have to boil it in the milk and thus the masala milk can be prepared quickly. The sugarfree drink is diabetic friendly. Sattu is low in glycemic index and hence is beneficial for a person having diabetes. Since it is good for the development of muscle mass in the body, it is very good for growing children.
For learning more benefits of Sattu check my recipe below
Sattu ke parathe and cucumber tomato raita
I have shared the recipe of masala milk earlier. Masala milk is made regularly in my house.
Sattu,dates masala milk with turmeric
Sattu, Dates Masala Milk With Turmeric is a healthy energy drink made with Sattu (ground roasted gram), dates and powdered dry nuts and is flavored with saffron and cardamom powder. Adding the golden spice "turmeric" enhances the health benefit of the drink. The masala milk is good to have it warm in cold or as a chill milkshake on hot days.
Servings: 2 glass
Calories: 387kcal
Ingredients
Sattu and nut powder
- 3 tbsp roasted gram bhuna chana, daaliya
- 2 tbsp almonds chopped
- 1 tbsp pistachio chopped
- 2 tbsp walnuts chopped
For milk
- 2 cups milk If making vegan use almond milk
- 5 dates chopped (I have used medjool dates)
- 1/4 tsp cardamom powder
- 1/4 tsp turmeric powder
- 4 tsp prepared sattu and nut powder
- 1/4 tsp saffron strands
Instructions
Sattu and nut powder
- In a mixer grinder, grind roasted gram (sattu), almonds, walnuts and pistachio to powder. Remove and store in an airtight container in a refrigerator and use as required.
For milk
- In a pan put milk to boil.
- As the milk begins to boil add the dates.
- Mix and let the milk boil for 2-3 minutes. The dates will become mushy.
- Now add the prepared sattu and nut powder. Mix well and cook for a minute.
- Add cardamom powder and saffron strands. Mix well and boil and stir milk for further 4 minutes.
- Add turmeric powder. Mix well.
- Cook for a minute and then remove from the heat.
- Blend the milk with stick blender or in the mixture. Strain and remove in a bowl.
- Pour in the serving glass and serve hot or cold.
- Sattu,dates masala milk with turmeric is ready.
Nutrition
Calories: 387kcal | Carbohydrates: 36g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 113mg | Potassium: 685mg | Fiber: 4g | Sugar: 25g | Vitamin A: 395IU | Calcium: 324mg | Iron: 1.7mg
Mix Vegetable Soup With Beetroot
Winter brings in fresh veggies. The best way to utilize these veggies is by preparing soup. I like to treat my family with healthy soups the use a lot of veggies. At my home, my son requests to make soup of a particular colour. For example:
red soup – made by using red color veggies – tomato, beetroot, carrot, red capsicum (mix vegetable soup with beetroot)
white soup – made by using all white vegetables – potato, cabbage, onion, cauliflower, bottle gourd (doodhi/lauki), almonds (cauliflower and almond soup, potato and leek soup)
yellow soup -made by using yellow color veggies – pumpkin, yellow capsicum, carrot, red lentil (pumpkin soup)
green soup – made by using green color veggies -spinach, peas, green capsicum, cabbage, bottle gourd, almonds, broccoli, Brussel sprouts, leeks (spinach and peas soup, broccoli and almond soup, broccoli potato and leek soup)
I am happy he enjoys this thick soups and I feel it is the good way to give him many vegetables in a single dish. He will enjoy with any type of bread, sandwich, rice, thepla or dhebra. I make different types of soup at least twice a week. Happy son and happy me.
Today I am sharing with you all the step by step video of making mix vegetable soup with beetroot. It is winter in Sydney here. I had made this soup along with grilled spinach and corn sandwich. I have shared the recipe and video of making grilled spinach and corn sandwich earlier.
I am making soup without using any butter or cream. I prefer using olive oil and the veggies itself give a creaminess to the soup once blended. You can add butter and cream to make it richer.
You can make this soup in a pressure cooker or in an open pot.
I prefer making it in the pressure cooker as it is quicker to make. Vegetables take a longer time to cook in an open pot. To make this soup in an open pot – after sauteing all the veggies as shown in the video add 6-7 cups of water and cook the vegetables on medium heat for 45 minutes or till they get soft. Check the water in between.
I have blended the veggies when hot directly with a stick blender. If using a mixer, blend the soup after the vegetables cool down.
The soup is rich in minerals, vitamins, and fiber and is the best way to enjoy all the veggies. You can use veggies of your choice such as potato, cabbage, bottle gourd. If you do not have red capsicum, use green capsicum. The color of the soup may differ as red capsicum lends the soup nice red color.
You can also try other soups:
So friends do try this healthy soup and please share your comments below. Also please share your reviews if you have used some different veggies.
Mix Vegetable Soup With Beetroot
Mix Vegetable Soup With Beetroot is a very healthy and thick soup loaded with vegetables and beetroot. It is gluten-free and vegan. It is very nutritious and can be enjoyed hot as an one dish meal or with sandwiches, thepla or dhebra( flatbread made with different veggies).
Servings: 4 people
Ingredients
- 2 tsp olive oil
- 1 cinnamon stick dalchini
- 1 bayleaf
- 1 clove garlic chopped
- 1 small onion washed and finely chopped
- 1 red capsicum washed and finely chopped (if you do not have red capsicum, use green capsicum. The color of the soup will slightly differ)
- 1 carrot washed and sliced
- 1 beetroot washed and chopped
- 1/4 cup cauliflower floret washed and chopped
- 1 tomato washed and chopped
- 1/2 tsp cumin seed powder
- 1 tsp black pepper powder
- 4 cup water
- salt to taste
Instructions
- Heat olive oil in pressure cooker pan. Once heated add cinnamon stick and bay leaf. Add the chopped garlic and saute for a minute.
- Add the chopped onion and saute till translucent.
- Add chopped red capsicum and saute for a minute.
- Add chopped carrot, beetroot and cauliflower. Saute them for a minute.
- Add tomato and mix well.
- Add cumin seed powder, black pepper powder and salt. Mix well
- Add water and mix well.
- Cover the pressure cooker with the lid. Put the whistle and pressure cook for 7-8 whistles. (if cooking in an open pot add 6 cups of water and cook on medium heat for 45 minutes or till the vegetables get soft. Check water in between if needed add more).
- Let the pressure cooker cool. Open the lid.
- Blend the soup with the stick blender till smooth. (In an open pan, blend the cooked vegetable mixture till smooth with a stick blender.) In case of grinding in a mixture jar, let the cooked vegetables cool with water and then grind in the mixer till smooth.
- Strain the blended soup with as soup strainer.
- Take the strained soup in the pot and boil it for 7-8 minutes. The mix vegetable and beetroot soup is ready to serve.
- Serve the soup hot with sandwich, thepla or dhebra or just enjoy it as an onemealdish.
Strawberry Smoothie
Be it for breakfast or for an after-school snack for my son, I love making a smoothie.
Smoothie is an ideal, quick and healthy breakfast. It is a thick drink made by blending different fruits, vegetables or nuts with a dairy product such as yogurt, ice-cream or milk. Many people like to add protein powder or whey powder. You can add sugar or replace it with honey. Plain yogurt or flavored yogurt can be used while making the smoothie. The consistency of smoothie is thick, like a milkshake.
For Strawberry Smoothie, I have used strawberry flavored yogurt, ripe strawberries, and almonds. The flavored yogurt has sugar and ripe strawberries and is sweet. So I have not used any additional sugar. Blending almonds in the smoothie makes it creamy and thick. If you do not have the flavored yogurt, use plain yogurt and add sugar or honey as per your taste. Sometimes you can also add strawberry crush or jam in the smoothie if using plain yogurt.
This smoothie is gluten free and can be enjoyed while fasting (upwaas).
Use this energizing preparation for a healthy breakfast. The recipe takes only a few minutes to prepare but provides both taste and nutrition.
Enjoy making this healthy Strawberry Smoothie and please share your feedback with me by giving your comments below.
Below is the list of other delicious and healthy smoothies:
Strawberry Smoothie
A very healthy breakfast made by blending together yogurt, strawberry, and almonds. It is gluten-free and can be consumed while fasting (upwaas).
Servings: 1 glass
Calories: 247kcal
Ingredients
- 175 g strawberry yogurt you can also use plain yogurt
- 3 strawberry washed and chopped
- 10 almonds chopped. Reserve some for garnishing
Instructions
- In a mixer jar or blender jar add the strawberry flavored yogurt, strawberry and almonds. Blend them till smooth.
- Pour in a serving glass.
- Garnish with almonds and serve.
Nutrition
Calories: 247kcal | Carbohydrates: 39g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 96mg | Potassium: 435mg | Fiber: 2g | Sugar: 32g | Vitamin A: 55IU | Vitamin C: 21.2mg | Calcium: 215mg | Iron: 0.6mg
