New Recipes
Chole (Chickpeas In tangy Onion Tomato Gravy)
Chole is the traditional North Indian Cuisine recipe. It is made by cooking chickpea in spicy and tangy gravy made by using onion, tomato, ginger, garlic and Indian spices. It is served with Bhatura which is puffed bread.
Chole Bhature is usually served as a breakfast item in Punjab along with curd, lassi, pickle, onion and fried green chilies. It is also considered as street food and is also a special item in the restaurant menu. The level of spices can be adjusted as per our taste while making them.
Chole can be made in different ways. Some prefer to retain the original taste and color of chickpea while boiling them. Others put tea bags, dried amla (gooseberry), cinnamon in it. This gives chole a nice dark color and taste. I have used tea bags and cinnamon stick while boiling the chickpeas.
I generally simmer the Chole along with spices and paste for more time. The more you boil and simmer them, the more it absorbs the spices.
Chole is generally served with Bhatura. Bhatura is puffed bread, deep fried and made from fermented flour. Chole can also be served with naan, kulcha, parathas or plain rice. But since we all prefer less oily food, I have served them with whole wheat parathas.
Chhole (Chickpeas In Onion Tomato Gravy)
A traditional North Indian Cuisine dish made by using Chickpeas. Chickpeas are soaked overnight and cooked till soft. They are then simmered in a tangy onion-tomato gravy with all the Indian spices and served hot with bhatura, naan or paratha.
Servings: 4 people
Calories: 183kcal
Ingredients
- 1.5 cup Chickpeas Washed and soaked for 6-7 hours or overnight
- 1 tea bag
- 2 cinnamon stick
- 4 medium onion washed, sliced and pureed
- 1 medium onion washed and chopped finely
- 3 medium tomato washed, sliced and pureed
- 1 bay leaf
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 1 tbsp ginger garlic paste
- 2 tsp coriander cumin powder
- 1 tbsp chole masala
- 1 tsp anardana powder
- 2 tsp red chili powder
- 2 tbsp kasuri methi rubbed and crushed between the palms
- 4 tbsp oil
- 1/2 cup chole stock the water left after boiling and draining the chole
- salt as per taste
Instructions
- Pressure cook the soaked chickpea along with salt, tea bag, cinnamon stick for 4-5 whistles or till chick pea are soft.
- Let the cooker get cooled and then remove the cooked chickpeas from it.
- Heat oil in a pan. Add bay leaf, cinnamon stick, cumin seeds, asafoetida.
- When the cumin seeds crackle add the chopped onions. Saute them till soft and translucent on medium heat.
- Now add the ginger garlic paste and saute them till the raw smell of ginger garlic goes away for 4-5 minutes.
- Now add the onion puree to it and cook it till soft on medium heat.
- Now add the tomato puree to it and mix it and cook it on medium heat.
- Saute them till the water in the puree dries up. Now add all the dry masala - chili powder, corainder cumin powder, anardana powder, chole masala. Mix and saute them well for 2-3 minutes.
- Now add the boiled chickpea to the gravy. Mash them a little so that it helps in thickening the gravy. Add the left Chickpea stock. Add salt as per taste to it.Simmer it gently on low heat till the gravy thickens and oil seperates.
- Now add the kasuri methi that is rubbed and crushed in palms. Mix it well and simmer for 3-4 minutes .
- The chole are done. Garnish with ginger juliene and chopped coriander .Serve them hot with bhatura, naan , kulcha or paratha. I have served them with whole wheat parathas and onions. ( you can squeeze lemon juice while serving if you want chole to be more tangy)
Nutrition
Calories: 183kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 21mg | Potassium: 240mg | Fiber: 2g | Sugar: 6g | Vitamin A: 150IU | Vitamin C: 14.9mg | Calcium: 40mg | Iron: 1.1mg
Masoor Dal Tikki With Mint And Coriander
I had made fresh sandwiches the other day for our picnic. I removed the border of the bread but did not waste them since they can be used as breadcrumbs for making tikkis, pattice, puddings, chocolate balls.
This time I thought of using it to make some kind of tikkis. I wanted to make something for the starter. My in-laws are at my place. They try and enjoy different types of dishes I prepare, so thought of making a tikki but without using potato in it. I had paneer, bread crumbs, mint and coriander with me. I thought of using them with masoor dal. You can read the benefits of masoor dal in my recipe whole masoor dal.
Many people do not like eating the masoor dal in curry form. They can now enjoy this masoor dal tikkis.
This tikki is very healthy. It does not have potato. It has paneer and hence has goodness of calcium. Masoor is good in proteins, hence it is diabetic friendly, good for growing kids and a good source of calcium and proteins for pregnant ladies.
You can deep fry the tikkis. I have shallow fried them. They were crisp outside and soft and smooth inside.
Do try them and serve your guests – And then ask them to guess the ingredients!!
Masoor Dal Tikki With Mint And Coriander
A very healthy starter loaded with calcium, proteins and fibre. It does not use potato and is diabetic friendly.
Servings: 35 tikkis
Calories: 93kcal
Ingredients
- 1 cup masoor dal red lentil soaked
- 1/4 cup chana dal bengal gram soaked
- 2 cup breadcrumb
- 250 g paneer grated
- 1/2 cup mint leaves cleaned, washed and finely chopped
- 1/2 cup coriander leaves cleaned, washed and finely chopped
- 1 carrot grated
- 1 tbsp ginger pasted
- 1/2 tbsp chilli paste
- 2 tsp red chilli powder adjust as per the spice level required
- 1 tsp chat masala powder
- 2 tsp amchur powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 small lemon juice
- salt as per taste
- oil for roasting
- coriander garlic chutney for serving
- onion chopped for serving
- sev for serving
Instructions
- Clean, wash and soak both the dals in water for 4-5 hours.
- Pressure cook the dal with very little water. let it cool. Gather all the required ingredients - grated paneer, grated carrot, bread crumbs, chopped coriander, chopped mint.
- Mash the dal with potato masher or grind it without water in a grinder. Take all the ingredients in a big mixing bowl. (ground dal, bread crumbs, grated paneer, grated carrot, chopped mint and coriander)
- Add all the dry spices ( red chili powder, turmeric powder, garam masala, cumin powder, chat masala, amchur powder, salt), ginger paste, green chili paste and lemon juice.
- Mix them well and adjust salt and seasoning.
- Now apply oil in the palms and shape the mixture in small tikkis as shown. (or give them shape of your choice).
- Heat a non stick pan. Apply oil on it and roast the tikkis.
- Flip on the other side. Drizzle some oil and cook them till golden brown on both sides on medium heat.
- Serve them hot with coriander garlic chutney, chopped onions and sev. You can sprinkle chat masala over tilkki if you want.
- For kids, make smiley shape out of the tikkis and they will enjoy.
- Put green chutney , sweet date chutney over tikki and garnish it with chopped onions and sev and your masoor dal tikki chat is ready.
Nutrition
Calories: 93kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1000IU | Vitamin C: 5.8mg | Calcium: 30mg | Iron: 0.9mg
Eggless Mango Cupcake
The Summer is on here in Sydney. Mangoes can be found on the shelves of the stores. My in-laws have come for a vacation from India and I have brought a whole box of mangoes for them. Summer in India is in March-April- May and so the king of fruits arrives at that time in India. Mangoes can be enjoyed in their natural form. We remove pulp from the mango and eat them with our rotis or puri (puffed bread). It is called “aamras”.
Besides aamras, I like to make mango shake, mango salad, mango custard, mango kulfi, mango smoothie and much more. I wanted to bake this mango cupcake for a long time. My father-in-law wanted to eat some kind of cake after his journey from India. So I thought let me bake Mango cupcake for him.
I also wanted to make it healthy and hence I have used whole wheat flour. I have used oil in place of butter. Since mangoes are sweet, I have used less sugar. The sugar used is also raw.
The cake turned out too soft, moist and had the mango flavor. My father in law was very happy and so were others in the family. We enjoyed the cake with a nice cup of masala tea and the cake just vanished fast.
I have kept the cupcakes plain. But you can decorate them with butter icing, chocolate chips, whipped cream with fresh mango pieces or with any topping of your choice.
So do try this healthy mango cup cake and enjoy it at any time of the day.
Eggless Mango Cupcake
A very soft, moist and fresh mango flavored cup cake. It can be enjoyed cool or warm with a cup of hot tea or coffee.
Servings: 15 cupcake
Calories: 202kcal
Ingredients
- 1 cup whole wheat flour
- 1/2 cup all purpose flour Maida
- 1/2 cup milk powder
- 1/2 cup raw sugar you can also use white sugar
- 2 mango puree Fresh mango pieces pureed and use. It will be around 1 to 1.5 cups
- 1 tsp baking soda
- 1/2 tsp baking powder
- salt a pinch
- 1/2 cup oil use any refined oil
- 1 tsp vanilla extract
- 1 tsp vinegar I have used apple cider vinegar
- water use 1-2 tbsp if required
Instructions
- In a big bowl sift dry ingredients - whole wheat flour, all purpose flour, baking soda, baking powder and salt.
- In another bowl add oil. Add milk powder and raw sugar to it. Beat it with hand well.
- Add vinegar to the mixture and keep it aside for five minutes.
- Add the puree of two mangoes. Mix Rethe mixture well. Beat it for 4-5 minutes till light and creamy. Do not overbeat it.
- Now add the dry ingredient gradually to the mango mixture.
- Add vanilla essence and fold the mixture gently.
- Line the cupcake tin with the cupcake liners and pour and tbsp of mixuture in each mould.
- Bake it in a preheated oven at 180 C for 25 minutes or till done.
- Remove and cool the cupcake and serve.
Notes
Note: I have used combination of whole wheat flour and all purpose flour. You can make use of entire whole wheat flour or all purpose flour. I have use refined sunflower oil. You can use any oil of your choice. You can use butter instead of oil. Raw sugar can be replaced with white sugar.
Nutrition
Calories: 202kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 137mg | Potassium: 76mg | Fiber: 2g | Sugar: 16g | Vitamin A: 350IU | Vitamin C: 10.7mg | Calcium: 90mg | Iron: 0.7mg
Aloo Paneer Rolls
Aloo paneer roll is very quick and easy to make. If you are expecting sudden guests for evening tea then this is a quick option to make and offer to your guests. It is made with very few ingredients (potato, cornflour and cottage cheese with the regular spices)
It is generally made by deep frying, but I have shallow fried them. They taste equally good when shallow fried so can be enjoyed guilt free.
It can be served as starters or snacks. Kids also love it. The other way to serve it is in the wraps. Use it as a filling for different kinds of wrap. I have made a simple wrap with coriander pesto, cheese, aloo paneer rolls using spinach parathas as the wrap base. I will upload the recipe soon.
Till then just enjoy these tasty and yummy aloo paneer rolls with ketchup, mint coriander chutney or a dip of your choice. I have served them with coriander pesto (a kind of roughly grounded chutney) and ketchup.
Aloo Paneer Rolls
A very quick and easy dish made from potatoes and paneer (cottage cheese) and spices.
Servings: 15 rolls
Calories: 78kcal
Ingredients
- 3 medium potato boiled and mashed
- 200 g paneer cottage cheese
- 1/2 cup coriander cleaned, washed and chopped finely
- 1/2 tbsp ginger garlic paste you can skip garlic paste if you want
- 1 tsp green chili paste
- 3 tbsp cornflour
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tsp chaat masala
- 1 tsp dry mango powder
- 1 tsp corinder powder
- 1/2 tsp cumin powder
- 1 tsp red chili powder
- salt as per taste
- 3 tbsp oil for shallow frying
- ketchup to serve
- coriander pesto to serve
Instructions
- In a big mixing plate or bowl, take boiled and mashed potatoes, grated paneer, cornflour, ginger garlic paste, chili paste and chopped coriander.
- Add all the spices - turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, dry mango powder, chaat masala and salt.
- Mix them well.
- Divide the mixture into 15 balls. Apply oil on the palms and shape the balls into logs as shown.
- Heat a non stick pan. Spread oil on it and roast the aloo paneer rolls on medium heat.
- Put some oil over it and flip them gently all over and roast them till golden and crisp.
- Serve them with ketchup and coriander pesto or green coriander chutney.
Nutrition
Calories: 78kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 62mg | Potassium: 178mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 25IU | Vitamin C: 7.4mg | Calcium: 60mg | Iron: 1.8mg
Khandeli Dhana Lasan Ni Chutney (Coriander Pesto)
As per Wikipedia, pesto is a generic term for anything that is made by pounding.
So I just thought that the khandeli chutney that my grandmother used to prepare is just like a pesto.
My grandmother was from Saurashtra (Kathiawad) in Gujarat. She used to always make this Khandeli Dhana Lasan ni Chutney. She used to always keep the chutney jar filled. The coriander used were straight from the farm and the aroma of the chutney while grinding would make us hungry. She used garlic, handful of peanuts, cumin seeds, green chili and salt along with fresh coriander. She used to crush them coarsely in the mortal pestle and then remove it in the bowl and make a well in the center. After that, she used to heat a generous amount of oil and put a little asafoetida in it. The hot oil was sizzled over the chutney in the well made in the bowl. The aroma released was amazing. Then she used to mix it well and serve it with bajri rotla or bhakhri. The oil layer on the chutney acted like a preservative and the chutney could last for 4-5 days at room temperature (in those days there was no refrigerator). Be it breakfast, lunch or dinner, this chutney jar was always emptied soon.
The pesto is prepared in a similar way using basil, some pine nuts, oil, garlic, and cheese.
This chutney is popular in our house. My father would not enjoy the pickles but he will be happy if we serve him this chutney every day. I have inherited the method of making it from my grandmother and then my mother.
I am very happy to share it with you all. It is good to revive traditional method of cooking, some of which is getting replaced today by gadgets.
If you do not have mortar pestle, do not worry, the food processor would yield almost the same result.
Khandeli Dhana Ni Chutney (Coriander Pesto)
A traditional chutney made in the villages of Saurashtra by pounding coriander, garlic ,green chili and peanuts in mortar pestle. The chutney is then tempered with hot oil and asafoetida.
Servings: 1 bowl
Calories: 1241kcal
Ingredients
- 200 g coriander cleaned, washed and chopped
- 2 tbsp peanuts
- 4 cloves garlic chopped big cloves, if small then use 8-10
- 1 tsp cumin seeds
- 1 green chili chopped
- 4 tbsp oil
- 1/4 tsp asafoetida
- salt to taste
Instructions
- In a mini processor or chopper or a mortar pestle, add chopped coriander, garlic, green chili, peanuts, cumin seeds and salt.
- Grind it coarsely as shown.
- Remove in a bowl. Make a small well in the center.
- Heat the oil in a pan till sizzling hot. Add asafoetida to it.
- Pour the sizzling hot over the chutney in the well made.
- Mix it well and fill in the chutney bowl and serve. It can be kept for 4-5 days outside and refrigerated for 10 days.
Notes
Note: The chutney should be grounded coarsely. If using mortar pestle, First pound the garlic along with salt till smooth. Then add peanuts and chopped coriander with cumin seeds gradually and pound them till coarse. The oil added should be sizzling hot.
Nutrition
Calories: 1241kcal | Carbohydrates: 120g | Protein: 34g | Fat: 106g | Saturated Fat: 11g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 53g | Sodium: 214mg | Potassium: 2856mg | Fiber: 92g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 98.2mg | Calcium: 1160mg | Iron: 43mg
Eggless Whole Wheat Gingerbread Man Cookie
Gingerbread is a type of baked dish that uses spices such as ginger, cloves, cinnamon, nutmeg and black pepper. It is sweetened with molasses, honey, golden syrup or brown sugar. Gingerbread can be as soft as a cake loaf or something crunchy like a biscuit. As per Wikipedia, A gingerbread man is a biscuit or cookie made of gingerbread, usually in the shape of a stylized human, although other shapes, especially seasonal themes (Christmas, Halloween, Easter, etc.) and characters. Gingerbread dates from the 15th century, and figural biscuit-making was practiced in the 16th century.
These cookies are now most popular during Christmas. Christmas comes in cold season and these spices in the cookies help the body to keep warm. These are thus consumed with hot tea or milk. Just dip them in the tea or milk and enjoy the spiced cookie.
Christmas is the season of joy, fun, family time, sharing treats and gifts and singing carols. The houses waft with the Christmas goodies being baked. Cakes, cookies, chocolate and more such as Banana bread, Carrot cake, Plum Cake, Coconut cookies, Walnut and honey cookies, Cheese straw, Chocolate cake, Chocolate cup cake, Strawberry cupcake, Whole wheat cheeselings. I am tempted by the smell of the Gingerbread cookies displayed on the bakeries. The houses and streets are decorated with lights and Christmas trees. Children are busy decorating theirChristmass trees. The parents are busy making goodies and wrapping gifts.
This time my son wanted me to bake Gingerbreadman cookie for Christmas. He wanted to keep it in a plate for Santa to eat, when he delivers him a gift. He had finished decorating his Christmas tree and now wanted to help me in baking. So today we both went to the market to get the ingredients for gingerbreadman cookie. He was too excited to make it with me. This is a good way to keep them busy during the Christmas holidays.
As I was baking at home, I wanted it to be healthy and so have used wholewheat flour in making it. Molasses give it a traditional taste and colour, but molasses may not available at all places. Since molasses is made from sugar cane, it tastes like jaggery. You can use honey, golden syrup or maple syrup in place of molasses. You can used fresh grated ginger in making the cookie. I have used the powdered ginger. I have replaced egg with the flaxseeds powder.
These cookies can be eaten plain. Since it was Christmas time I have decorated the cookie with simple icing. You can just mark the eyes and smile on the gingerbreadman cookie before baking it or decorate it with icing, edible icing pens, sugar candies, M & Ms, sprinkles etc. If you want to put it as a decoration on the Christmas tree then prior to baking it make a hole on the head of Gingerbreadman with a toothpick and bake it. The thread can be passed through the hole and the Gingerbreadman can be used as a decoration for the Christmas treel
Besides Gingerbreadman, these cookies can be shaped using different cutters such as Christmas trees, bells, snowflakes, reindeer, etc. Decorate it with icing and wrap and gift them to your dear ones.
Wishing you all a very Happy and Merry Christmas !!
Eggless Whole Wheat GingermanBread Cookie
A popular and healthy Christmas Gingerbread man Cookie made with whole wheat flour and spices (ginger, cinnamon, nutmeg, black pepper) and sweetened with molasses and brown sugar.
Servings: 30 cookies
Calories: 123kcal
Ingredients
- 2 cup whole wheat flour
- 1/2 cup all purpose flour maida
- 1 tsp baking soda
- 125 g butter softened
- 1/2 cup molasses or replace it with honey, golden syrup or maple syrup
- 1/2 cup brown sugar or use regular sugar.
- 2 tsp powdered ginger
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/4 tsp black pepper powder
- 1 tbsp flax seed powder
- 2 tbsp sugar just for dusting before baking
- 1 cup icing sugar
- 1.5 tbsp milk
- 1 tsp vanilla extract
- extra flour for dusting while rollig cookies
- 4 tbsp extra milk if required if the dough gets dry
- cling wrap for wrapping dough for chilling in fridge
- butter paper for baking and for making icing cone
- gingermanbread cookie cutter or any desire shape cutter
Instructions
- Dry ingredients Mix: In a bowl sift whole wheat flour, maida, ginger powder, cinnamon powder, nutmeg powder, black pepper powder.
- Wet Ingredients Mix: In another bowl take soften butter, brown sugar, and flax seed powder. Beat them well with the electric beater for 3-4 minutes until light and fluffy.
- Add the molasses and beat it again on high speed for 3-4 minutes.
- It should be light and fluffy.
- Now fold in gently the dry ingredients in two batches. Mix them with a spatula.
- Now mix them with your fingers and knead to make a soft dough.
- Shape it in a disc and clingwrap it. Fridge it for 30 minutes. If possible you can cool it more.
- Remove from the fridge and divide into four parts and shape it into ball . Dust it with flour and roll it to 4mm thickness. (Since whole wheat flour is used, the dough can become dry while rolling. Just put some milk and smoothen it and then dust it with flour and roll). Its time for asking your kids help now. My son shaped the cookie with his new gingermanbread cookie cutter.
- Similarly roll the other dough and cut it in similar way.
- Line a baking tray with butter paper and place the cookies on it. Sprinkle some regular sugar over it.
- Bake it in a preheated oven @ 170 C for 10 minutes or just golden. Do not bake more. The cookies will become hard. They will be soft when removed from oven. Place them to cool.
- In the meantime prepare icing. Take icing sugar in a bowl. Add milk and vanilla essence to it. Mix them well. Put them in a piping bag or a simple cone make from plastic sheet or butter paper.
- Decorate the cooled cookies as per your choice.
- They are ready to serve , store and wrap. Just gift and eat them. Enjoy with a hot cup of milk or tea.
Notes
Note: Whole wheat flour can be replaced entirely with all purpose flour or in 50: 50 ratio of both flours. Molasses can be replaced with honey, golden syrup or maple syrup. Brown Sugar can be replaced with regular sugar. If the dough becomes dry then add some milk and smoothen it. If it is sticky then just chill in the fridge and use it. The more you chill the dough, it will be easy to roll it. You can roll the dough between the plastic sheets. Just bake the cookie for 10 minutes at 170 C. If you bake more then the cookie will become hard. Or bake it for 12 minutes at 160 C.
Nutrition
Calories: 123kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 70mg | Potassium: 132mg | Fiber: 1g | Sugar: 12g | Vitamin A: 100IU | Calcium: 20mg | Iron: 0.9mg
Palak Paneer Paratha
Paneer paratha is quite tasty and finds a place on the menu cards of many restaurants. The combination of spinach and cottage cheese is very popular. You can find them in dishes such as palak paneer, palak paneer rice, palak paneer rolls, palak paneer samosas.
I have made this palak paratha with spicy paneer stuffing. It is popular in my house. It is delicious, healthy and the combination of green and yellow color makes it beautiful.
You can make simple plain palak parathas with the spinach dough as shown. Just roll the parathas from the dough and roast them with oil till golden spots appear on both the sides. You can serve it with the curry of your choice or just roll it with jam or nutella for your kids lunch box.
Serve it hot with green chutney, raita, ketchup or just plain curd. People of all age groups can enjoy it.
Palak Paneer Paratha
A very tasty and healthy stuffed paratha - the paratha dough is made by using spinach and the stuffing is made with paneer and capsicum.
Servings: 3 people
Calories: 946kcal
Ingredients
paneer stuffing
- 1 medium onion finely chopped
- 1/2 green capsicum finely chopped
- 1/4 red capsicum finely chopped
- 1/4 yellow capsicum finely chopped (if you do not have colored capsicum, then use one whole green capsicum)
- 1/2 cup coriander finely chopped
- 300 g paneer cottage cheese grated
- 2 tbsp oil
- 1 tsp cumin seed
- 1/2 tsp turmeric powder
- 2 tsp kashmiri red chili powder Use as per spicy taste required, Or can use combination of finely green chilies and red chili powder
- 1 tsp coriander cumin powder
- 1 tsp chaat masala
- 1 tsp dry mango powder amchur
- 1/2 tsp garam masala
- salt as per taste
Palak Paratha Dough
- 2 cup whole wheat flour If the puree has water then add extra flour accordingly while kneading.
- 1 cup spinach puree Clean, wash and blanch the 500g spinach leaves in hot water for 2-3 minutes. Drain and run cold water over it. Let it cool and drain the water. Grind into smooth paste.
- 2 tbsp ginger garlic and chilli paste
- 2 tbsp sesame seeds
- 4 tbsp oil Use 3 tbsp while kneading and 1 tbsp to smoothen the dough
- oil for roasting parathas
- wheat flour for dusting parathas
Instructions
Paneer Stuffing
- Heat oil in the pan. Add cumin seeds to it.
- Add onions and the three colour capsicum (red, yellow and green). Saute till soft and translucent on medium heat.
- Add all the spices - turmeric powder, red chili powder, coriander-cumin seeds powder, chat masala, dry mango powder, garam masala. If you want more spicy, you can add chopped green chili into it.
- Mix them well and saute for a minute on low heat.
- Add grated paneer and chopped coriander leaves.
- Mix them well and saute for 5 minutes. The paneer stuffing is ready. Remove in a plate to cool and keep aside. Do not saute more the mixture as it will dry the moisture from paneer and make it chewy.
Palak Paneer Paratha
- Put water to boil in a big pot. Add turmeric and salt to it.
- Now add the washed spinach and boil it for two to three minutes.
- Drain the spinach and immediately run cold water on it. Keep it aside and let it cool. Grind it into a smooth puree in the grinder.
- In a mixing bowl, add flour, spinach puree, ginger garlic and chili paste, sesame seeds, oil. Mix them well
- Knead into a smooth dough. Apply oil over it and smoothen the dough. Cover and keep it aside for 20 minutes.
- Now make balls from it. Flatten a ball and dust it with flour
- Take a ball from the prepared spinach dough. Dust it with flour and roll it thin. (If you want to make plain palak paratha then just roast them with oil till golden spots appear on both the sides. )
- Spread two tablespoon of paneer stuffing over it on one side as shown .
- Fold it and press the edges as shown.
- Dust with little flour and roll it with light hands. Press the edges with the fork. This will ensure the edges are sealed. It will look good when roasted.
- Heat a flat pan. Put the prepared paratha on the heated pan.
- Flip it on the other side. Apply half tbsp oil over it.
- Flip it again and roast it on both the sides till golden and crisp.
- Remove the prepared paratha on a plate. Similarly prepare the other parathas in the same way.
- Cut it lengthwise .
- Serve it hot with chutney or ketchup or curd.
Notes
Do not saute the paneer more as overroasting will make paneer chewy.
Nutrition
Calories: 946kcal | Carbohydrates: 99g | Protein: 33g | Fat: 56g | Saturated Fat: 9g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 21g | Cholesterol: 15mg | Sodium: 772mg | Potassium: 1557mg | Fiber: 33g | Sugar: 8g | Vitamin A: 9950IU | Vitamin C: 205.4mg | Calcium: 500mg | Iron: 16mg
Mango Peach Smoothie With Grounded Flaxseeds
Mango is the fruit which is enjoyed in summer. Many dishes can be made with this king of fruits. Dishes such as Ice cream, pudding, cake, salad, juice, milkshake, custard, pie and more.
I have made a healthy smoothie by blending mango with peach, yogurt, and milk. To add more nutrition to it, I have sprinkled the flaxseed powder over it.
In India, mango lassi which is again a form of smoothie, is very popular.
Enjoy this quick and healthy breakfast in the summer.
Mango Peach Smoothie With Grounded Flaxseeds
A quick liquid breakfast made from the king of fruits mango and yogurt with flaxseeds powder.
Servings: 2 glass
Calories: 222kcal
Ingredients
- 1 mango
- 1 peach
- 1/4 cup milk
- 1 cup plain yogurt
- 1 tbsp raw sugar (optional)
- 2 tbsp flax seed powder
Instructions
- In a mixer/blender jar add the chopped mango and peach.
- Add raw sugar, plain yogurt and milk. Blend them all together till smooth. (I have used all the ingredient cold from fridge or you can add ice cubes while blending)
- Pour in the glass. Sprinkle flaxseed powder over it.
- Serve cool.
Nutrition
Calories: 222kcal | Carbohydrates: 41g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 91mg | Potassium: 518mg | Fiber: 5g | Sugar: 35g | Vitamin A: 1000IU | Vitamin C: 44.6mg | Calcium: 250mg | Iron: 1.4mg
Eggless Chocolate Cupcake
Try your hands at this simple and easy to make egg-less chocolate cupcake recipe. It has vinegar in it, which acts with baking soda and helps in rising the cake. This makes the cake fluffier and softer. The moisture in the cake is maintained with the help of oil used for baking.
This is the basic chocolate cupcake. You can make vanilla cupcake following the same procedure, the only difference is that you have to use cornflour instead of cocoa powder and vanilla extract to get vanilla flavor. The taste of the cake can be enhanced by adding different nuts to it. I have baked the egg-less strawberry cupcake by using vinegar.
You can frost the cake with the frosting of your choice or decorate the cake with different themes.
I love baking this simple egg-less cake . I have recently baked them for my son’s birthday celebration at his school.
I am sure you will enjoy to bake them!! Happy Baking!!
Eggless Chocolate Cupcake
An Eggless chocolate flavor cupcake which is soft and moist and can be enjoyed on any occasion and very easy to bake.
Servings: 15 cupcake
Calories: 203kcal
Ingredients
- 1.5 cup all purpose flour
- 3 tbsp cocoa powder (if you want to make vanilla flavored cupcake, then add 3 tbsp of cornflour instead of cocoa powder and 1 tsp vanilla extract. The rest ingredients and procedure remains the same)
- 1 tsp baking soda
- 2 tsp vinegar I have used apple cider vinegar
- 1/4 tsp salt
- 1/2 cup oil
- 1 cup milk
- 3/4 cup sugar I have used small granulated sugar. You can powder if you have big granules of sugar.
Instructions
- In a bowl add milk and add vinegar to it. Mix it. Keep it aside for 5 minutes. The milk will start curdling as shown.
- In the meantime, sift the dry ingredients (all purpose flour, cocoa powder, baking soda and salt). Line the muffin mould/tray with cupcake liners and keep aside.
- In a mixing bowl, add oil and sugar. Beat them with a hand whisk till sugar dissolves.
- Now add the curdled milk to it and mix them well for 2 minutes.
- Add the dry ingredient gradually in batches and mix them gently.
- The cake batter is ready. Do not overmix them.
- Fill the batter with the help of spoon in the cupcake liners. It will be around two tablespoon per mould.
- Tap the mold gently and bake them in the preheated oven @ 180 C for 15-18 minutes. The time varies from oven to oven.mve
- After 15-18 minutes check and remove the mold. Remove from the oven and cool them. The cupcakes are ready to use now.
Notes
Note: Do not overmix the batter after adding dry ingredients to the wet ingredients. Overmixing of the batter will result in dense cakes. If you want to make vanilla flavor cake, then use cornflour instead of cocoa powder and use vanilla extract.
Nutrition
Calories: 203kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 130mg | Potassium: 19mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2.5IU | Calcium: 4mg | Iron: 0.9mg
Gatte Ki Subji (Gram Flour Dumplings In Spicy Gravy)
Gatte ki Subji is a very popular dish from Rajasthan.
Rajasthan is a dry state and most of it is dessert. There is a scarcity of water and hence green vegetables are produced less. Cooking style in Rajasthan is therefore influenced by the climate conditions. Mainly dried lentils and beans such as sangria are used in cooking. Gram flour is used in a variety of dishes such as kadi pakodi, gatte ki subji, Mirchi bada. Sweets are mainly prepared from milk and its products to reduce usage of water. To minimize the water usage while cooking food, more ghee and oil is used. The Rajasthani dishes are spicy but have their own flavors.
I was invited by our Rajasthani friend Tina Sanchetti for lunch. She had made this authentic gatte ki subji for us. It was very delicious and mouthwatering. She has also served us paneer pakoda, rajma, jeera matar rice, boondi raita and the very refreshing mango pie for the desserts. We had a lovely lunch and enjoyed her warm hospitality. Rajasthanis are very good at hospitality and they welcome and serve their guests in a proper manner.
She has shared me her detailed gatte ki recipe and also the photographs for my blog. She had prepared the gatte ki subji using water. But she told us that many people make it with curd.
I am presenting here the detailed recipe of gatta as shared by Tina Sanchetti.
Gatte Ki Subji (Gram Flour Dumplings In Spicy Gravy)
A dish made with gram flour dumplings in spicy gravy.
Servings: 4 people
Calories: 393kcal
Ingredients
Gatte
- 200 g chick pea flour Besan or gram flour
- 3 tsp ghee clarified butter
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- salt as per taste
- water required to knead
- 4 cup water for boiling gatta
Spicy Gravy
- 4 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 1 green chili chopped
- 10 curry leaves
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- salt as per taste
- 1 bowl gatte chopped (keep 2 tbsp aside )
- 1 cup gatta water (water left after boiling the gatta)
- 4 tbsp coriander chopped (keep aside for garnishing)
Instructions
- In a mixing bowl, add gram flour, ghee, salt, turmeric powder, chili powder. Mix them well.
- Add water and knead into a stiff dough.
- Make logs out of the dough.
- Boil water in a thick pan. When water starts boiling add the prepared logs one by one.
- Let them boil.
- After 5 -7 minutes you will find them coming up and small bubbles formed on them. That means the gatta are cooked and ready to be removed from water.
- Drain from water and then cut them into small pieces. Do not discard the drained gatta water. Keep it aside.
- Heat a oil in a pan. Add mustard seeds, cumin seeds, curry leaves and green chillies.
- Then add turmeric powder and red chili powder. Saute them. Add water. Bring it to boil.
- Add the cut gatta into water. (keep aside some gatta)
- In a bowl put the gatta which were kept aside. Crush them with hands and add the drained gatta water to it. Mix them.
- Add this water gatta mixture to the gatta curry. This will help in thickening of the gravy.
- Let the gatta curry boil for 2-3 minutes. Put chopped coriander in it and mix well. gatte ki subji is ready.
- Serve the gatte ki subji with hot rotis, rice or parathas.
Notes
While kneading the dough for gatte, do not used more ghee or oil. The gatte will break while boiling.. Always add the prepared gatte log in boiling water.
Nutrition
Calories: 393kcal | Carbohydrates: 38g | Protein: 13g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 1220mg | Potassium: 650mg | Fiber: 12g | Sugar: 6g | Vitamin A: 150IU | Vitamin C: 6.6mg | Calcium: 120mg | Iron: 6.7mg
