New Recipes
Bharela Marcha Nu Shak In Microwave
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Bharela Marcha nu shak is made from big nonspicy chilies. These chilies are mostly available in winters. I have used both the red and green chilies.
The chilies are stuffed with the dry ingredients such as peanuts, desiccated coconut, sesame seeds, and the Indian spices.
I have shown the microwave method of making this dish. It gets ready just in 5-6 minutes.
Bharela Marcha goes well with puri or parathas. They can be even carried while traveling and will last for 2-3 days.
Bharela Marcha Nu Shak
A dish made using non spicy green chilies stuffed with the crushed peanuts and Indian spices.
Servings: 3 people
Calories: 159kcal
Ingredients
- 5 non spicy chilli I have used 3 green and 2 red non spicy chillies
- 1 tbsp peanut crushed
- 1 tbsp corainder chopped
- 1 tsp coriander cumin powder
- 1 tsp garam masala
- 1 tsp oil
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp sugar
- 1/4 tsp dessicated coconut
- 1 tbsp sesame seeds
- salt as per taste
Instructions
- Mix all the dry ingredients and coriander.
- Mix well. The stuffing is ready.
- Take the non spicy green chilies and slit them vertically. Remove all the seeds.
- Stuff them with the prepared stuffing.
- Now put them in a microwave safe dish and sprinkle oil over them . Cook them @ 450 power for 5-6 minutes. Stir them in between. The bharela marcha are ready to serve.
Nutrition
Calories: 159kcal | Carbohydrates: 12g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 410mg | Potassium: 309mg | Fiber: 3g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 2.5mg | Calcium: 70mg | Iron: 2.3mg
Ajwaini Makki Ki Roti (Maize Flour flatbread With Carom Seeds)
Makki ki roti is a type of flatbread popular in North India (Punjabi Cuisine). It is mostly made in the rural parts of Punjab. Makki means maize in Punjab. It is served with Sarson da saag (a curry made from mustard leaves). It can be also served with any green leafy vegetable curry such as palak paneer. It is generally consumed more during winters.
I have made this roti using yellow maize flour and whole wheat flour. I have added carom seeds while kneading the dough and also sprinkled additional carom seeds while rolling the rotis . The taste of carom seeds enhances the flavor of the roti. The maize flour is gluten free and that makes it difficult to make the rotis. The rotis when cooled becomes a little chewy to eat. Hence to overcome this I have added a little of whole wheat flour and oil. That will make the rotis soft and easy to handle while making them.
The rotis have nice yellow colour. Serve them hot by applying ghee over them .
Ajwaini Makki Ki Roti (Maize Flour flatbread With Carom Seeds)
A traditional North Indian flatbread made from maize flour with carom seeds. It goes well with a green leafy vegetable curry (sarson da saag, palak paneer, methi saag).
Servings: 12 roti
Calories: 122kcal
Ingredients
- 1.5 cup maize flour (yellow colour maize flour)
- 0.5 cup whole wheat flour
- 4 tbsp oil
- 1/2 tsp turmeric powder
- 2 tsp carom seeds ajwain seeds
- 1/4 tsp asafoetida
- warm water for kneading dough
- salt as per taste
- ghee 1 tbsp for 1 roti
Instructions
- In a bowl, take maize flour, whole wheat flour, oil, turmeric powder, asafoetida and salt.
- Mix them well with the help of your fingertips till you get bread crumb like texture.
- Add warm water as required and knead into a semi soft dough. Cover the kneaded dough with damp cloth and let it rest for 20 minute.
- Make 12 balls from it . Take a ball. Flatten it , sprinkle some carom seeds over it and press it with fingers. Now dust the flatten ball with wheat flour .
- Roll a cirlce out of it. It should be around 4-5 mm in thickness.
- Heat a flat pan or tava and place the rolled roti on it.
- Flip it. Roast it on both sides till you get golden spots on it on a medium heat.
- Remove from pan and apply ghee over it. Similarly, make other rotis from it and apply ghee and serve hot.
- I have served them with palak paneer.
Nutrition
Calories: 122kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 1mg | Potassium: 73mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.7mg
Vaal Ni Dal ( Lima Beans )
Val ni dal or Lima beans have a unique taste. It is slightly bitter and that is what gives dal its flavor.
Generally, these beans are mostly available during winter. The beans are to be removed from its pod ( known as papdi). They are then soaked in warm water and the skin is removed. They look beautiful after their skin is removed. They have the bright green color.
They are also available in the dry form. The fresh beans are dried and available in the market as dried pulses. These dried val are also soaked for 6 hours in water and then they are put in warm water for 10 minutes and the skin is removed. They are generally ivory in color.
It is tempered with carom seeds. The flavor of carom seeds enhances the taste of the dal. Also, it helps in digesting the dal in our body. (as val ni dal can be gastric). The sweet taste of onion helps in balancing the bitter taste of the dal.
This val ni dal is eaten in combination with gujarati kadhi. It goes very well with roti or choka na rotla (rice flour or chawal roti), jowar na rotka (sorghum roti) or with simple steamed rice and kadhi.
While eating it just drizzle a bit of oil over it and sprinkle freshly crushed black pepper powder on it.
You will find this dal in most Gujarati weddings. They are served with aamras (mango juice) too.
Vaal Ni Dal ( Lima Beans )
A semi dry curry made from the Val (lima beans). The beans are soaked and the skin is removed before use. It has the unique taste.
Servings: 2 people
Calories: 335kcal
Ingredients
- 200 g Val (Lima Beans) Soaked in warm water for 20 minutes
- 1 small onion chopped
- 1/2` tbsp ginger paste
- 1/2 tbsp garlic paste
- 1 tsp carom seeds
- 1/4 tsp asafoetida
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp black pepper powder freshly grounded
- 3 tbsp oil
- 1 tsp oil for garnishing
- 1 whole red dry chili
- 2 tbsp coriander chopped for garnishing
- salt as per taste
Instructions
- In a bowl soak the val for 20 minutes in warm water. Then remove the skin of the beans as shown.
- Remove the skin. They have a beautiful natural green and ivory colour.
- Heat oil in a pan . Add the carom seeds, ginger garlic paste, asafoetida, whole dry red chili and turmeric to it. Saute them till the raw smell of ginger and garlic goes away. ( I have forgot to add dry red chili in this step. I have added it when I had added the onions)
- Add the chopped onions. Saute till onion till translucent.
- Now add the val ni dal or lima beans. Mix well and saute for a minute.
- Add one cup of water to it. Add the red chili powder and salt to it. Mix it well. Cover with lid and cook on medium heat.
- Stir in between and cook till val ni dal is cooked and water is dried.
- Remove in serving bowl. Put a tsp of oil on it. Sprinkle freshly grounded black pepper powder on it. Garnish with chopped coriander and serve it with roti, rice , rice flour roti, jowar rotla, gujarati kadhi.
Notes
Note: Do not make this dal too mushy. It should be cooked soft but still the grains should look seperated. It can be cooked in the pot as mentioned above or many prefer to pressure cook for one or two whistles. While making in pressure cooker, just check the water level and do not cook it too soft.
Nutrition
Calories: 335kcal | Carbohydrates: 25g | Protein: 5g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 241mg | Potassium: 276mg | Fiber: 10g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 17.3mg | Calcium: 120mg | Iron: 4.9mg
Crunchy Coconut Biscuits
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I like baking cakes and also decorating them. I had made a cake for my son’s birthday; It was an AFL Sydney Swan team logo theme cake . I had used buttercream icing for decorating the cake. There was some buttercream icing left after the cake was decorated. I usually try to make cookies or biscuits out of it. This time I baked biscuits and they turned out very tasty and crunchy. The recipe does not use any leavening agents as baking soda or baking powder.
I have made them with desiccated coconut. I like the smell and taste of cardamon and it goes well along with coconut. You can use dry nuts powder in place of coconut.
These biscuits are perfect for high tea. Just invite your friends for the high tea and bake these quick biscuits. You can also gift them to your friends and family during the festivals.
So do not throw away the icing, just use it to make the biscuits of your choice.
Even if you have the left iced cakes, just remove the icing layer from it and bake a cookie from it.
The ratio goes 1 cup of buttercream : 2 cups of flour (if you want a crunchy biscuit)
1 cup of buttercream : 1.25 cups of flour (for a melt in mouth biscuit)
Crunchy Coconut Biscuits
A quick biscuit made from the left over buttercream icing of the cakes. They are made of coconut flavor and are crunchy and light.
Servings: 70 biscuits
Calories: 45kcal
Ingredients
- 1 cup buttercream icing (I have used the icing left after I have iced my cake)
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 cup dessicated coconut
- 2 tsp cardamon powder
- 1/2 tsp salt
- 4 tbsp milk cold. The amount of milk needed depends on the type of flour. Some flour require absorb more milk.
Instructions
- In a bowl, take butter cream icing, whole wheat flour and all purpose flour. (here you can make biscuit with entire whole wheat flour or all purpose flour). I have used them in 50:50 ratio.
- Add the dessicated coconut and cardamon powder to it.
- Mix them well with a spoon. It will form crumbs.
- Gradually (tbsp by tbsp) add cold milk to it and knead the dough gently with your hands. I required around 4 tbsp of milk. The quantity of milk will vary as per the type of flour. After kneading the dough, cover it or cling wrap it and let it rest for 20 minutes in fridge.
- Now make four parts from it. Take one part and flatten it on rolling board.
- Roll the dough into 4 mm thick circle.
- Cut the circle into desired shapes. (I have cut them into diamond and squares. But have shown you the pictures of squared shape biscuits.)
- Bake them in the preheated oven at 180 C for 15-17 minutes. Remove them from oven and cool them. Similarly make the biscuits with other remaining parts.
- Serve them or store them in an airtight container.
Nutrition
Calories: 45kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 0.01mg | Sodium: 30mg | Potassium: 15mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg
Feta Pesto Veggie Delight Pizza
Pizza is an authentic Italian dish and originates from the same country. It is has a flat round base of dough. and is topped with tomato sauce, different veggies as per choice and cheese . It can be topped with meat, fish or chicken along with veggies and cheese. It is then baked and served.
Generally, the sauce which is used to spread on the base is made of tomatoes. There are many different types of pizzas and since they are now relished globally they are often made as per the local country ingredients and taste. They can be made from thin crust or thick crust base.
Today, I have made the pizza with the popular basil pesto. Instead of a tomato based sauce, I have spread fresh basil pesto on the whole wheat pizza base. I have topped my pizza with baby spinach, feta cheese, mushroom slices and cherry tomatoes. The combination of spinach with feta cheese and tomatoes with pesto is wonderful . The pizza will also look tempting due to the presence of different colors in it. Feta cheese and basil pesto have salt in it and hence there is no need to add the extra salt in the pizza. I have stir fried the mushroom slices till brown.
We, at our home, enjoyed this variant of pizza. And I am sure you will love it too.
Feta Pesto Veggie Delight Pizza
A pizza which is topped with fresh basil pesto instead of tomato based sauce and topped with fresh cherry tomatoes, mushroom, spinach and feta cheese.
Servings: 2 people
Calories: 948kcal
Ingredients
- 1 whole wheat pizza base. (one big family size or the size you want to make)
- 1/4 cup basil pesto
- 100 g cherry tomato cut in slices
- 100 g baby spinach (washed and clean)
- 100 g mushroom sliced
- 100 g feta cheese (crumbled)
- 1 tbsp olive oil (1/2 tbsp to saute mushroom, 1/2 tbsp to be applied on pizza base)
- 1 tsp butter
- 1/2 tsp dry oregano
- 1 tsp black pepper powder freshly grounded
Instructions
- Heat olive oil in the pan. Saute mushroom slices on high heat for 5 minutes.
- They will become brown. Add oregano to it and mix well.
- Arrange all the ingredients required for making pizza (basil pesto, feta cheese and veggie toppings)
- Take a big whole wheat pizza base and apply olive oil and butter on it.
- Apply basil pesto on it.
- Top the prepared base with sliced cherry tomatoes, spinach (keep aside some spinach for garnishing ), mushrooms and feta. Sprinkle black pepper powder on it.
- Bake in the preheated oven at 220 C for 15 minutes. Remove and arrange fresh spinach leaves on it.
- Cut it into wedges and serve.
Notes
Note: If you do not have Feta cheese, you can use the fresh cottage cheese. Just mash it with salt and a little lemon. It will give a similar taste like feta cheese.
Nutrition
Calories: 948kcal | Carbohydrates: 115g | Protein: 29g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 62mg | Sodium: 4213mg | Potassium: 964mg | Fiber: 8g | Sugar: 16g | Vitamin A: 5600IU | Vitamin C: 37.1mg | Calcium: 500mg | Iron: 9mg
Mayonnaise Club Sandwich
The Club sandwich is a perfect full meal recipe. It can be enjoyed at any time of the day. It is popular among every age group.
Here is the perfect recipe for the club sandwich which has a balance of veggies, mayonnaise and potato patty in it.
In this recipe, for the veggie filling, fresh cabbage coleslaw has been used. The patty has been made of boiled potato along with capsicum and peas. Just shallow fry the patty. You can prepare the patty in advance and at the time of making sandwich heat them and use them.
Mayonnaise Club Sandwich
A complete meal grilled sandwich prepared with cabbage , mayonnaise filling and potato patty.
Servings: 4 people
Calories: 523kcal
Ingredients
Cabbage Mayonnaise Filling
- 1 cup cabbage finely chopped
- 1/4 cup carrot grated
- 1/4 cup capsicum chopped
- 150 g mayonnaise
- 1 tsp black pepper powder
- salt as per taste
Potato Patty
- 2 medium potato boiled
- 1 tbsp capsicum finely chopped
- 1 tbsp peas boiled
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1 tsp red chili powder
- 1 cup bread crumb
- oil for shallow frying
- salt as per taste
Assembling Sandwich
- 4 slice Bread
- 2 tbsp coriander chutney
- 2 tbsp tomato ketchup
- 1 tbsp cheese grated for garnishing
- 1/2 tsp oregano for garninshing
- 1/2 tsp chili flakes for garnishing
- 1/2 tsp chat masala for garnishing
- 1 tbsp butter for spreading on slices
- 1 tbsp butter for grilling sandwich
Instructions
Cabbage Mayonnaise Filling
- Mix all the chopped vegetables . Add mayonnaise, salt and pepper. Mix well and keep it aside.
Potato Patty
- Mix boiled and mashed potatoes, capsicum, carrot, peas. Add ginger and garlic paste. Add garam masala, salt and red chili powder. Add bread crumbs to it and mix well. Make small balls of it and give it a round shape.
- Heat oil in a pan. Shallow fry the patty till golden brown on both sides. Keep them aside.
Assembling Sandwich
- Take two slices of bread and apply butter over it.
- On one slice apply the green chutney and on the other apply the tomato ketchup.
- Put a tbsp of cabbage filling on one slice. Put a patty over it. Cover the sandwich with the other slice of bread.
- Grill the sandwich in a sandwich maker till golden and crispy.
- Cut the sandwich diagonally. Sprinkle the grated cheese, chat masala, oregano and chili flakes. Serve it with green coriander chutney and tomato ketchup.`
Nutrition
Calories: 523kcal | Carbohydrates: 65g | Protein: 10g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 29mg | Sodium: 769mg | Potassium: 813mg | Fiber: 7g | Sugar: 12g | Vitamin A: 3500IU | Vitamin C: 81.7mg | Calcium: 160mg | Iron: 3.8mg
Multigrain Sukhadi (Multigrain Flour Sweet)
Sukhadi is a traditional Gujarati sweet. It is also known as golpapdi. It is made from very simple and basic ingredients such as whole wheat flour, ghee and jaggery. It is very easy and quick to prepare and is most commonly prepared during winters. It can be prepared and stored in the containers and can be consumed at any time of the day. Eat one or two pieces and you will be energized. It has a long shelf life.
The basic sukhadi is made of the above-mentioned three ingredients but you can enhance its flavor by adding sesame seeds, dry nuts or dry coconut. Also, some spices can be added during winters such as dry ginger powder, edible gum, nutmeg or cardamom powder. They will give warmth to the body.
I usually make sukhadi by adding different flours to it since makes it more healthy. I have used whole wheat flour, ragi (also known as nachini flour a.k.a red millet flour), gram flour (besan) and rice flour. You can also add soya bean flour and jowar (sorghum flour ) in place of the above flours. I have also added the mixed dry nuts powder (almonds, walnuts, cashwenuts, pistachio) to the sukhadi. The colour of the sukhadi is dark due to the ragi flour.
This multigrain sukhadi is very healthy for the growing kids and the pregnant women. You can pack it with you while travelling. It is the energy bar for kids who are active. It is a good option for a small break in the lunch box.
This Sukhadi can be made for any occassion and festival. Just enjoy the goodness of the multigrain sukhadi.
Make healthy, eat healthy and stay healthy!
Multigrain Sukhadi
A healthy sweet made using different flours (whole wheat flour, rice flour, ragi flour, gram flour)
Servings: 4 people
Calories: 565kcal
Ingredients
- 0.5 cup whole wheat flour
- 0.5 cup ragi flour (Nachni or red millet flour)
- 1/4 cup chick pea flour (besan or gram flour)
- 1/4 cup rice flour
- 6 tbsp ghee
- 3/4 cup jaggery grated
- 1/2 cup mixed dry nuts crushed (almond, walnuts, pistachio, cashewnuts)
- 2 tsp cardamon powder
Instructions
- Heat ghee in a broad thick pan.
- It should be melted as shown.
- Add the mixed flour mixture to it.
- Mix it well and cook the flour mixture for 10-12 minutes on slow heat.
- The mixture will get dark and will release nice aroma of the roasted flour. Now add the crushed dry nuts mixture.
- Mix well and roast for a 2 more minutes. The mixture will become light and the ghee will be released.
- Now add cardamom powder to it and mix well for a minute.
- Remove from the heat and set aside for minute to cool. Then add the grated jaggery to it. Mix well.
- Spread the mixture in the greased plate and smooth the surface with a spatula of the back of a flat bowl. Cut into diamond pieces when warm.
- Remove the pieces and serve. Or store in an airtight container.
Notes
Notes: Try to use grated jaggery or simply churn it in the grinder. This helps the jaggery to mix well and you wont get any lump of it when you bite the sukhadi. The trick for a nice and soft sukhadi is that always add jaggery to flour after removing it from the heat. The roasted flour itself will help the jaggery to melt and mix nicely with the flour. You can use soyabean flour in place of gram flour and jowar flour in place of rice flour.
Nutrition
Calories: 565kcal | Carbohydrates: 61g | Protein: 10g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 53mg | Sodium: 136mg | Potassium: 328mg | Fiber: 9g | Sugar: 17g | Vitamin A: 600IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 2.9mg
Roasted Papad Poha (Roasted Flat Rice Flakes With Papad)
A very different style chiwda made from very few ingredients that are available at home. It is made from flat pressed rice flakes (poha), papad and spices. It will be found in every Gujaratis home.
There are several ways of making papad poha. Some use turmeric and red chili powder to make yellow papad poha. Some like to keep it white and just use black pepper powder in spices. Many people also like to add roasted peanuts or cashewnuts or almonds to it. Papad is mostly fried and crushed but some cooks like to use it in roasted form. The oil is generally heated; however, some prefer to use raw oil. It is mixed after the ingredients are nicely roasted and crunchy in taste. The raw oil has its own unique taste. Different flavors of urad papad can be used. (black pepper, plain , jeera, red chili, green garlic). The green garlic flavor tastes awesome during winters. Whatever way it is made, the poha tastes best if they are roasted well.
I first tasted them when I used to stay in a hostel and one of my hostel mate (Krupa Desai) used to bring it from her home. She used to bring white papad poha. We used to munch on the papad poha the whole day and they got over soon; I loved the taste; It was different as usually at my place I have only had the flat poha chiwda (the Mahastrian style) made with the tempering of mustard seeds, curry leaves, green chillies, peanuts, roasted gram, dried coconut slices. Of course, I like this chiwda too.
So the taste of papad poha lasted with me till I was in the hostel. After leaving the hostel the yummy papad poha also was not there……
Then suddenly after my marriage, I again got to enjoy this recipe. At my in-laws’ place, this recipe is in demand with the old and the young in the family. Some in the family some make yellow papad poha and some white one.
Most of the time I have had the yellow papad poha. Once, when we were in Pune, my mother in law had visited us – She is an amazing cook too. Infact, everyone at our home loves cooking – She made the white papad poha for us. She shared her childhood memories of papad poha with us. Her mother used to make this for her. In her recipe they simply roasted the poha and papad. The roasted papad was then crushed and added to the roasted poha along with freshly ground black pepper, salt and powdered sugar. They were then mixed and raw peanut oil was added over it and mixed well. I really relished them.
This chiwda is healthy as the ingredients are roasted and only very little oil is used. My son also enjoys them a lot and always demands his Dadi and Moti Mummy for making it for him.
Generally, at our place, we place the flat rice flakes (poha) in the sun for 2-3 hours before making them. This will help to dry the excess moisture from poha. Thus the time for roasting and making them crispy will be reduced. I use good quality of flat and thin rice flakes also known as “Nylon Poha”.
Papad poha can be stored in the airtight container for 15-20 days. They can be made during different festivals and are the best option for carrying while travelling.
Roasted Papad Poha (Roasted Flat Rice Flakes With Papad)
A healthy snack made by roasting the flat and thin rice flakes and urad papad.
Servings: 8 people
Calories: 305kcal
Ingredients
- 500 g poha flat rice flakes
- 10 urad papad Can use different flavors of papad available. I have used the plain urad dal papad.
- 2 tbsp powdered sugar (if you want a little extra sweetness in it then you can add the extra sugar if you want)
- 4 tsp black pepper powder freshly grounded
- 4 tbsp peanut oil
- 1/2 tsp asafoetida (optional)
- salt as per taste
Instructions
- Sieve and clean the poha. Heat the broad pan and roast the poha on a medium heat till the poha are crispy. Keep on stirring constantly to prevent the browning of the poha. (The process will take less time if the poha are kept in sun for 2-3 hours)
- Remove them in the bowl.
- Roast the papad on the flat pan, gas flame or microwave. I have roasted them on the flat pan.
- Heat oil in the same big broad pan in which the poha were roasted. Add asafoetida to it.
- Add the roasted poha and roast them for 5-6 minutes more. Then add the salt and black pepper powder to it.
- Crush the roasted papad and add them to the poha. Mix them well and toss them on low heat for five more minutes.
- Now in the last add the powdered sugar.
- Mix them well and remove from the flame immediately . (the sugar will start melting and will burn the poha).
- The Papad poha are ready. Serve them immediately or cool and store in an airtight container.
Notes
Note: Use good quality of flat and thin rice flakes (Nylon Poha). The poha should be roasted on the medium flame till they are crispy. If possible then put the raw poha in the sun before using them. This will remove moisture from it.
Nutrition
Calories: 305kcal | Carbohydrates: 58g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 478mg | Potassium: 82mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1450IU | Vitamin C: 56.1mg | Calcium: 10mg | Iron: 21.1mg
Wholewheat Masala Cheeselings
The festival of Diwali is near. Houses are getting ultra cleaned and some of them are getting painted with new colours. They are getting decorated and illuminated with lights, candles and rangoli. After cleaning of the house is done, the next process is to make delicious sweets and snacks for everyone at home. Housewives are busy in preparing these delicacies. These treats are also offered to the guests. Mostly traditional sweet and snacks are made like farsi puri, sev, chakli, chiwda, laddoo, barfi. But with the modern changing trend, everyone wants to eat something new.
The recipe today is whole wheat masala cheeselings. It is made from whole wheat and hence kids can enjoy them happily. They are mouth melting and cheesy. They can be munched at any time of the day.
These cheeselings can be good for any occasion. They are a good option for kids’ school tiffin treat.
Wholewheat Masala Cheeselings
A healthy and crunchy all time kids favorite munching made from whole wheat flour and cheese.
Servings: 4 people
Calories: 654kcal
Ingredients
- 2 cup whole wheat flour
- 100 g cheese powder
- 1/4 cup oil
- 1/4 cup ghee
- 1 tsp oregano
- 1/2 tsp chili flakes
- water As required for kneading (approximately 1/2 to 1 cup)
- oil for deep frying
- rock salt to sprinkle on top (optional)
- salt as per taste
Instructions
- Take a bowl. Add all the ingredients. Mix them well. Now add water and knead tight dough.
- Make small balls from it. Now take one ball and roll it in a circle.
- Transfer it in a plate and cut it into small squares.
- Fry them on low heat till golden and crisp.
- Remove in a bowl and you can sprinkle rock salt on it . It is optional.
- They are ready to serve. Cool them completely and store in an airtight container in cool and dry place.
Nutrition
Calories: 654kcal | Carbohydrates: 46g | Protein: 14g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 15g | Cholesterol: 55mg | Sodium: 242mg | Potassium: 310mg | Fiber: 8g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 0.8mg | Calcium: 200mg | Iron: 2.9mg
Parath Paratha (Multiple Layered Indian Flatbread)
Paratha is the popular Indian flatbread made from dough. As per wikipidea, “Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough”. Parathas are of varoius types and can be made from different types of dough or with different kinds of vegetables and pulses combined with the dough such as palak paratha, methi paratha or methi dhebra , beet root paratha, moong dal paratha etc. They can be stuffed with various kinds of stuffing such as aloo paratha, gobi paratha, paneer paratha, mix veg paratha.
Parathas can be enjoyed at breakfast, lunch, tea time snack or dinner. They go well with different types of curries, pickles, chutneys, raita , curd or tea.
Parath Parathas is a popular street food from North India (Delhi). Here the dough is kneaded from refined flour or wheat flour. It is then rolled into a big circle and generous layer of oil or ghee is applied over it. Then a mixture of Indian spices is sprinkled over it. The rolled circle is then cut into different number of squares. The more the squares, the more will be layers in parathas. They are then shallow fried on both sides with lots of oil till golden brown and crispy. The parathas look tempting with the different layers and the various spices used give it contrasting flavours. You can’t simply wait to have one.
At my home I usually make this paratha when I make methi malai mutter or any such mild gravy. The combination of mild gravy and spicy paratha is very appetiting.
I often make this paratha with whole wheat flour. This time I have used a little of gram flour in it. It gave me a nice aroma and also the parathas were more soft. To make them more nutritious I have added gram flour to it.
While roasting them I have used less oil and have roasted them like a regular paratha. The taste of the fried paratha is simply the best. They are more crispy. But with less oil, less calorie is consumed. They taste equally good. So taste bhi aur health bhi. What more does one want when the taste and health are balanced!
Parath Paratha (Multiple Layered Indian Flatbread)
A multilayered Indian Flatbread with a layer of Indian spices in between.
Servings: 0
Calories: 264kcal
Ingredients
- 1 cup whole wheat flour
- 1/4 cup gram flour
- 4 tbsp oil (1 tbsp for kneading and other for applying in the parathas and roasting them
- 1 tbsp coriander powder
- 1 tbsp red chili powder
- 1/2 tbsp garam masala
- 1 tbsp chat masala
- salt as per taste
- water required for kneading
Instructions
- In a bowl add mix the whole wheat flour, gram flour , salt and oil.
- Add water and knead into a semi soft dough . (it should not be too stiff or loose).
- In another bowl, add all the spices for seasoning. (coriander powder, red chili powder, garam masala, chat masala and salt ).
- Mix the spices.
- Now take a ball from the dough. Flatten and dust it with flour.
- Roll a big circle from it. Apply oil over it.
- Sprinkle generously the masala over it.
- Now cut it into squares as shown.
- On the big centre square, place the small cut pieces from the sides as shown. Now place the bigger pieces.
- Similarly place all the pieces over one another in any pattern.
- The last piece will cover the other pieces.
- Now roll the layered pieces . It can be rolled into any shape.
- Roast the paratha on the flat pan.
- Apply oil on both sides and roast it on low heat till golden brown. The parath paratha is ready to serve. Similarly make other parathas.
- Serve them hot.
- I have served it with methi malai mutter.
Nutrition
Calories: 264kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 22mg | Potassium: 255mg | Fiber: 7g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 2.7mg
