Dahi Tamatar Kadhi/ Tomato Yogurt Curry

This Classic Creamy Tomato yogurt Curry with hot Rice from Chattisgarh is a Perfect winter warmup meal. The Tangy flavor of beautifully blended yogurt and Tomatoes, and the delightful aroma from the Garlic Chives makes this dish Perfect accompany for your Meal in winters.

Ingredients:

5 Ripe Tomatoes
1/2 Cup Curd
1/2 Cup Water
2 Tablespoon Chick Pea Flour/Besan
1 Green Chili
1/2 Tablespoon Mustard seeds
1/2 Tablespoon Hing
1/2 Tablespoon Methi seeds
1/2 Tablespoon Turmeric Powder
1 Tablespoon Oil
Handful of Curry Leaves

Coriander Leaves
1 or 2 Garlic Chives
Salt to taste

Recipe :

1. Chop Tomatoes, Chili and Keep aside. In a bowl,beat Yogurt, Water and Besan to make a smooth paste. Keep aside.

2. In a heavy bottom pan, Heat oil and add Mustard seeds, Methi seeds and let it splutter. Add Hing, Curry leaves, Green Chili and saute for 2-3 minutes in a medium flame. Add chopped tomatoes, Salt, Turmeric Powder, Mix well. Close the lid of the Pan and let it cook for 10 min till the tomatoes are cooked properly.

3. Add the curd mixture in the Pan along with Garlic chives and Mix well. Cook for 5 min till you get a thick consistency curry. Add little water if required. Garnish with Coriander leaves and serve with hot Ghee Rice.

Crispy Baby Potatoes with Skin

Sometimes the simplest dishes are more pleasing, Crispy Baby Potatoes makes an easy and the irresistible side dish/Starter for your Lunch/Dinner. Baby Potatoes are usually sweeter in flavor and is easy way to increase fiber, flavonoids and other nutrients, And keeping the skin will give you an extra fiber to maintain your body weight. This dish is crispy from outside and soft textured inside will melt into your mouth immediately.

Ingredients:

12-15 Baby Potatoes
1/2 Table spoon Cumin seeds
1/2 Tablespoon Turmeric
1 Tablespoon Coriander Powder
1/2 Tablespoon Garam Masala
1/2 Tablespoon Red Chili Powder
1/2 Tablespoon Cumin Powder
1/4 Tablespoon Dry Mango Powder
Salt to Taste
1 Cup Water
3 Tablespoon Ghee

Recipe :

1. Wash and Clean Baby Potatoes. Para Boil potatoes with salt in pressure cooker for 1-2 whistle. Let it cool completely. Once cooled take out potatoes and slightly press them with your palm. Keep aside.

2. In a heavy bottom Pan, Heat Ghee. Add Cumin seeds and green chili, Let it splutter. Add flattened potatoes along with Turmeric, Coriander Powder, Garam Masala, Red chili Powder, Cumin Powder and Dry Mango Powder. Mix gently and let it cook for 5-10 min till it turns golden brown and crisp from both sides. Switch off the flame and garnish with coriander leaves, Serve hot.

Sweet Potato in Jaggery Syrup

This recipe is super quick with the use of minimal ingredients and yet Super Healthy too. We mainly prepare this dish on Fasting days, so its a healthy and delicious way to treat yourself with diced potato cubes stir fired with ghee and drenched with jaggery syrup.

Ingredients :

2 Medium Boiled Sweet Potato
1/4 Cup Jaggery
1 Tablespoon Ghee
1 Cup Water
1/4 Tablespoon Cardamom Powder

Recipe :

1. Peel off the boiled Sweet Potatoes and cut them into small discs. In a Pan, Heat ghee and stir fry sweet potatoes for 3-4 min. Keep aside
2. In a heavy bottom Pan, Heat water and Jaggery for 5-10 min till you get thick syrup like consistency. Add Sweet-potatoes and cook for 5 min. Add Cardamom Powder and serve hot.

Chocolate Coconut Oatmeal Cookies

The joy of baking doubles when your labor turns out to be irresistible and Healthy, This wholesome Chocolate Coconut Oatmeal cookies are my new favorite with crackly tops, crispy on outside, chewy from inside and deliciously healthy too. So bite these little circles of heaven with all the goodness of Oats, Whole wheat, Desi Ghee, Coconut and deliciousness of Chocolate flavor.

Ingredients :

1 Cup Whole Oats flour
1/2 Cup Whole Wheat
2 Tablespoon Coca Powder
1/4 Spoon Cardamon Powder

1/2 Cup Sugar
4 Tablespoon Ghee
1/2 Cup Desiccated Coconut
1/2 Tablespoon Baking Powder
1/2 Tablespoon Vanilla Essence
1/4 Cup Milk
Cashews for Garnishing

Recipe :

1. In a bowl stiff Whole wheat flour, Coca Powder and Baking Powder, Add Whole Oats, Cardamom Powder, Ginger Powder and Desiccated Coconut. Keep aside.

2. In another Bowl, Add Sugar and Ghee and beat it till you get soft and smooth consistency. Add Milk and Vanilla essence and beat again for 5-10 min.

3. Add the wet mixture to dry mixture and fold slowly into dough. Meanwhile preheat the oven.

4.In a baking Tray place the Parchment paper. Take the dough and make a small balls out of it and place them into baking tray. Top each cookie with Cashews and bake them at 180 degree C for 15-20 min until the top becomes light golden color.

5. Once baked, remove the cookie from oven and place them into wire rack for cooling. Once cooled store them into airtight container. Enjoy the wholesome delicious cookie with hot cuppa of Tea/Coffee.

Bharwan Bhindi/ Stuffed Okra

Okra, Bhindi or Ladyfinger is usually a favorite vegetable in most of Indian homes and that's why we also call it as a Queen of vegetables. It has multiple health benefits along with great taste, so one more reason to include this in your diet to reap the benefits. You can cook this versatile vegetable in different ways like stir fry Bhindi, Bhindi Kadhi, Masala Bhindi and the one i am sharing here i.e Bharwan Bhindi. The rich and spicy combination of spices stuffed in Okra creates a heavenly experience for your taste bud.

Ingredients :

1/2 Kg Tender and small sized Bhindi
1/2 Tablespoon Ajwain/Carom seeds
1/2 Tablespoon Mustard Seeds
5-6 Tablespoon Sesame Oil
Handful of Curry leaves
1/2 Tablespoon Hing

For Stuffing

5 Tablespoon Roasted Gram flour
4 Tablespoon Coriander Powder
1 Tablespoon Cumin Powder

1 Tablespoon Red Chili Powder
1 Tablespoon Garam Masala
1 Tablespoon Saunf
1 Tablespoon Roasted Til/Sesame seeds
1 Tablespoon Amchur Powder
1 Tablespoon Sonth Powder/ Dry Ginger Powder
2 Tablespoon Coarsely Roasted Peanut Powder
1/2 Tablespoon Turmeric Powder
1 Tablespoon Grated Jaggery
Salt to Taste
Water

For Garnishing

Fresh Grated Coconut
Coriander Leaves

Recipe :

1. Wash and Pat dry Bhindi, Cut the Top and Bottom part. Make a lengthwise slit in each bhindi and keep aside.

2. In a bowl mix all ingredients listed under stuffing then slowly add water to make a thick paste out of it.

3. Start filling the paste inside the Bhindi and keep aside.

4. Heat Oil in a wide Pan, Add Ajwain, Hing, Mustard seeds and Curry leaves, Let it cook for 2 min. Add Stuffed Okra and spread them around the vessel in a single layer. Add the leftover spices if any, Cook in slow flame for 10-15 min and turnaround. Cook for another 10-15 min until they are fully done. Turn off the heat, Garnish with grated Coconut, Coriander leaves and Serve.

Shrikhand with Date Palm Jaggery/Nolen Gur

With an ancient roots in Indian History, Shrikhand is a creamy delightful dessert made from strained/hung curd, infused with Cardamom, Rose water and topped with fresh fruits/Dry fruits. There are many variations of preparing Shrikhand, Here I am sharing a simple recipe with the twist by the addition of Date Palm Jaggery/Nolen Gur instead of sugar giving it a wonderful earthy flavor. Shrikhand is a good source of  Vitamin B12, Calcium, Protein whereas Date Palm Jaggery is rich in Minerals and acts as an Antioxidant, So go ahead and indulge yourself with this guilt free delicious and healthy bite of Shrikhand.

Ingredients :

2 Cup Homemade Curd
1/2 Cup grated Date Palm Jaggery/ Nolen Gur
1/2 Tablespoon powered Cardamon
5-6 chopped Almonds

Recipe :

1. Hang the Yogurt in a muslin cloth for 5-6 hours, till you get a thick curd left behind with all the water drained out.

2. In a bowl take thickened curd, Jaggery and Cardamom powder and lightly beat it for 3-4 min till you get creamy consistency. Garnish with chopped almonds and cool for an hour before serving.

Pidiya - A Rendezvous with Signature Dish of Chattisgarh

Talking about an age old recipe passed down from generation to generation with the old world beliefs, Pidiya is a delicious signature dish of Chattisgarh made from Rice flour and Yogurt together. The process of making Pidiya is very different and bit tedious but the final result is absolutely worth the effort, It was usually made in Wealthy families in earlier days. Here, I am sharing my Mom's recipe of making mouth watering Pidiya with all the goodness of Ma ka Pyaar and Loads of Instant energy.

Ingredients :

2 Cups Rice Flour
1/2 Cup Yogurt
1/2 powdered sugar
Ghee for frying
1 Tablespoon Cardamom Powder
Cashews for garnishing

For Syrup:
1 Cup Sugar
1 Cup Water

Recipe :

1. In a mixing bowl add Rice flour and Yogurt, prepare a tight dough. Keep aside

2. Heat a ghee in other Pan, Place the dough in the Sev maker and start making strings in Ghee. Fry till you get golden colored strings. Transfer into other plate and let it cool.

3. Grind these strings in Mixer to get a fine powder. Add Powdered Sugar and Cardamom Powder, Mix well and start shaping them into oval shaped Pidiyas, Keep aside.

4. In a saucepan add Sugar and Water and make syrup of thick consistency. Now dip the oval shaped pidiyas into sugar syrup one by one and place them into greased plate. Garnish with Cashew nuts and let it cool for 4-5 hours. Delicious Pidiya are ready to serve.

Tangy Tomato with Sesame seeds and Jaggery / Tamatar ki Chutney

We Indians have an age old affair with Tomatoes, Isn't it ?? That beautiful, Juicy and Irresistible Tomato, glowing brilliant in Red color  has a very important place in Indian cuisine. Loaded with incredible benefits of antioxidants, Rich in Vitamins and Minerals and most important it is now scientifically proven that it also helps to reduce formation of free radicals known to cause Cancer.

This is a quick and easy recipe to enjoy Tomato as a side dish for Lunch/ Dinner or with Paratha's . The addition of Sesame/Till seeds gives the nice nutty flavor whereas Jaggery adds the little sweetness to the recipe.

 

Ingredients :

2 Chopped Tomatoes
1 Green Chili
Handful of Curry leaves
Handful of Coriander Leaves
1/2 Tablespoon Sesame seeds/ Til
1/2 Tablespoon Mustard seeds
1/4 Tablespoon Hing
1/2 Tablespoon Turmeric Powder
1 Small piece of Jaggery
1/2 Tablespoon Grated Ginger
1 Tablespoon Sesame Oil

Salt to taste


Recipe :

1. In a Pan, Heat the oil. Add Mustard seeds and let it splutter, Add Hing, Curry Leaves, Green Chili, Ginger Paste and Sesame seeds and saute for 2-3 min.

2. Add chopped Tomatoes with Salt, Turmeric Powder and Jaggery, Mix well and close the lid. Let it cook for 10 min. Garnish with Coriander Leaves and serve hot.

Basbousa- A Classic Middle Eastern Delight / Semolina Cake

Basbousa - A famous delicacy from Middle East means 1000 kisses in Arabic. This sinfully decadent dessert is made from Semolina and infused with Cinnamon, Clove, Rose water and Lemon flavoured Syrup. This luscious and addictive treat is just sweet enough to please your taste bud. This recipe has several variations, I have made the basic version by using Semolina and Yogurt in spite of Egg. Also,  some recipe uses Honey and Orange flavoured syrup. So indulge yourself into this sugary drenched cake as they say "Life's Short eat Desserts first".

Ingredients:

For Cake :
1 Cup Semolina

1/2 Cup Sugar
1/2 Cup Yogurt
1/4 Cup Milk
1/2 Tablespoon Baking Soda
1/2 Tablespoon Vanilla essence
1/4 Cup Butter

For Syrup:
1/2 Cup Sugar
1/2 Cup Water
1 Stick Cinnamon
2-3 Cloves
1 Tablespoon Rose Water
1 Tablespoon Lemon Juice

For Garnishing:

Handful of Rose Petals
2 Tablespoon Finely sliced Almonds

Recipe :

1. For Syrup, Heat water and sugar in a saucepan, Add Cinnamon, Clove and let it boil for 5-7 min until the syrup thickens. Add Lemon Juice and Rose water, Let it cool completely. Remove Cinnamon and clove pieces and Keep aside.

2. Place the Butter in a small bowl, Melt in the microwave and keep aside.

3. In a large bowl, Add sugar and yogurt and whisk for 5 min. Combine Semolina, Milk, Vanilla essence and Baking Powder , Mix everything. Finally add butter and let the batter sit for 15-20 min.

4. Meanwhile preheat the Oven at 375 F. Grease the Cake Pan and transfer the batter. Bake for 35-40 min. At the end set the Microwave + Grill mode and bake for 5-7 min to get the golden crunch.

5. Once baked, remove the cake from oven and pour the syrup prepared all over the cake, Let it rest at least for an hour. Garnish with Rose petals and Almond slices and serve with Hot cup of Tea or enjoy it after a delicious meal.

Gooseberry/Amla Tea with Mint and Ginger

If we look at our very old age tradition of Ayurveda, Amla is defined as a Legendary Super food due to its enormous benefits. This Divine fruit is the richest natural source of Vitamin C, Enhances food absorption, Fortifies liver, Nourishes skin and hair, Enhance immunity, Antioxidant properties and the list goes on. Here i am sharing a quick and easy recipe of Tea made with simple ingredients and has an excellent benefits. The addition of Ginger, Honey and Mint along with Amla makes a distinct flavor to refresh your Body and Mind.




















Ingredients :

2-3 Fresh Amla/Gooseberry
1/2 Table spoon Grated Ginger
Handful of chopped mint leaves
2 Tablespoon Honey
2 Cup Water

Recipe :

1. In a Pan heat water, Meanwhile grate Amla and add into the water, Add ginger. Let it boil for 5 min.

2. Switch off the burner, Add mint leaves and Honey. Close the Pan with lid for 3-4 min. Strain the Tea and serve immediately.

Tips :
You can also use Dry amla powder to prepare this tea if fresh ones not available.

Angakar Roti / Banana leaf Roti / Paan Roti

This is specialty roti of chattisgarh made with Rice flour, wrapped on banana leaves and then slowly cooked in traditional mitti Chulhas( i.e now replaced with Gas Tops). Using Banana leaf is an integral part of our culture along with their many health benefits and antioxidant properties, Cooking with banana leaves gives an unique flavor to this dish. Here along with Rice flour, i have added wheat flour, Ragi Flour and Oats, as mixing grains are the great way to increase the nutritional value and lower GI index.

 

Ingredients :

1 Cup Rice flour
1/2 Cup Wheat flour
1/2 Cup Cooked Rice (Optional)
2 Tablespoon Ragi Flour
2 Tablespoon Oats
1 Chopped Onion
1 Chopped Green chili
Handful of Coriander Leaves
Salt to taste
2 Tablespoon Oil
Water as required
1 Washed and cleaned Banana leaf

Recipe :

1. In a bowl take all the flours, salt, Cooked Rice, Chopped Onion, Coriander leaves and Chili, Slowly start adding water and knead a soft dough. Keep aside for 15 min.

2. Spread oil in banana leaves and take out a ball from dough and start patting them into leaves. Sprinkle some water if needed.



 3.Cover roti with another Banana leaf.

 

4.Slowly put it on hot tawa.




















5. Let it cook on both sides until it is cooked properly and banana leaf turns brown.



6. Slowly take out the roti from banana leaves and serve hot with Ghee and Chutney.


Tips :

1. You can also add grated vegetables like carrot, Bottle guard etc in this recipe.

Coriander Mint Potatoes with Crushed Peanuts

This dish is a super quick and easy with delicious combination of boiled potatoes, Mint leaves and crushed peanuts. It can be enjoyed as a side dish in your Lunch/Dinner, Evening snack with hot cup of Tea or you can even enjoy this while fasting/ Vrat.


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Ingredients :

2 Cup Boiled and Cubed Potatoes
1/2 Cup Peanuts
1/2 Tablespoon Cumin seeds/Jeera
1/4 Tablespoon Asafoetida/Hing
Few springs of Coriander Leaves
Few springs of Mint Leaves
10-12 Curry Leaves
1 Green Chili
1/2 Tablespoon Rock Salt
1/2 Tablespoon Lemon Juice
1 Tablespoon Desi Ghee

Recipe :

1. In a thick bottom Pan dry roast Peanuts for 5-10 min. Let it cool and crush it into mixer, Keep aside.

2. Heat a ghee in the Pan, Add cumin seeds, Asafoetida, Green Chili, Curry Leaves and saute for 2 min. Add Boiled potato dices, Rock salt and saute for 5 min till potatoes turns light golden brown in color

3. Add Crushed peanuts, Coriander leaves, Mint Leaves, Mix well. Add Lemon Juice and Serve hot.

Nolen Gur Mishti Doi / Yogurt with Date Palm Jaggery

A Quintessential Bengali Mishti Doi , the irresistible blend of Milk, Yogurt and Nolen Gur is a wonderful and healthy way to make your Lunch/Dinner complete. Nolen Gur or Date Palm Jaggery is specially available during winter season, so one can buy in winters and stock it for a whole year. My first attempt of making Mishti Doi and it came out really well, This is the simplest recipe to dig into a rustic flavor of Mishti Doi with the richness of Cardamom and Saffron.







Ingredients :

1 Liter Full cream Milk
1/2 Cup Date Palm Jaggery
3-4 Table Spoon Fresh Curd
1/4 Tablespoon Cardamom Powder
Strands of Saffron

Recipe :

1. In a heavy bottom pan, Boil milk by stirring continuously till it remains 1/2. Let it cool for some time ( preferably for 10-15 min) .

2. Add Nolen Gur to the milk and whisk properly to dissolve the Gur. Add fresh Curd, Cardamom Powder and Saffron Strands. Mix Properly.

3. Transfer the Mixture into Terracotta or Clay pot and keep in a warm place for overnight. Once set, refrigerate the Mishti Doi and serve chilled after Lunch/Dinner. 

Ilhad Curry / Colocasia leaves Fritters

Colocasia also known as Arbi, Kochai and Taro has its importance in many cuisines, The fruit and leaves both are used in making recipes. This is the luscious fritter recipe of Arbi leaves and Urad dal  from the land of Chattisgarh, which can be enjoyed alone as a starter or you can add them into yogurt curry and enjoy as a side dish for Lunch/Dinner.

 Ingredients :

For Ilhad/Fritters

1 Cup chopped Arbi leaves
1/2 Cup Urad dal
Salt to taste
1/4 Cup chopped Coriander leaves
Oil 

For Curry

1/2 Cup Curd
1/4 Tablespoon Turmeric
1/4 Tablespoon Mustard seeds
Pinch of Asafoetida
1/4 Tablespoon Fenugreek seeds
Handful of Curry leaves
1 or 2 Red Chilis
Salt to Taste
2 Tablespoon Oil
1.5 Cup water

Recipe :

1. Soak the Urad dal for 2-3 hours and grind them into thick paste. Keep aside

2. In a Bowl add chopped Arbi leaves, Coriander leaves, Urad dal Paste and Salt. Mix well.

3. Make a 2-3 separate Vertical lines of paste in a greased plate and put it in a steamer for 10-15 min. If require steam for more time.

4. Take out the plate from the steamer and let it cool completely. Start cutting the lines in to small pieces and deep fry them till you get golden and crisp fritters.

5. Beat the curd and water together in a bowl, add turmeric powder and salt. Keep aside

6. Heat oil in a Pan, Add Mustard seeds, Methi seeds, Red Chilis, Curry leaves and Asafoetida. Slowly add Curd mixture and stir properly. Let it cook for 5-10 min till it starts boiling.

7. Once cooked, add the Fried fritters into curry and Enjoy with Hot rice.

Chila / Rice flour crepes

If you wish to taste the authentic delicacy of Chattisgarh then you should definetly taste Chila, A delicious Gluten free dish made with the staple food here i.e rice. I still remember how my grandma use to serve us hot, crisp chilas straight from the stove for the breakfast, it had a delightful smell all over the kitchen. I have made a slight variation in the recipe by adding bitter gourd skin or Karela skin. Adding vegetables to rice makes it more healthy for eating. If you don't like bitter gourd you can replace it with grated carrots, Spinach or any other vegetables of your choice.

Ingredients :

1 Cup Rice flour
1/4 Cup finely chopped Bitter gourd skin
Salt to taste
1.5 cup Water'
3-4 Table spoon Oil.

Recipe :

1. In a bowl take rice flour, Bittergourd skin, Salt and water. Mix properly to form a smooth batter.

2. Heat a Iron skillet Tawa, Add oil and pour the of batter by your hand. Let it cook for 2 min.
  

3. Add oil and flip it to cook other side. Serve Hot with Pickle or Chutney

Khurmi / Whole wheat Jaggery Biscuit

This dish is from the era when bakery biscuits were not so popular in the small cities and villages of India. Another famous dish from Chattisgarh, Khurmi is made up of simple ingredients like whole wheat, Jaggery and Ghee but yet an healthy snack. They are rich in soluble fiber, Protein and Iron while low in saturated fat and GI. So tuck in to this healthy snack to avoid that blood sugar dip and combat hunger in between meals.




Ingredients :

1 Cup Whole wheat flour
3/4 Cup grated Jaggery
1/4 Cup water
1 Cup Desi Ghee
1/2 Tablespoon Cardamom Powder

Recipe :

1. In a heavy bottom pan, add Jaggery and water and melt it till you get thick consistency. Strain and keep aside.

2. In a large bowl add Whole wheat flour, 2 Teaspoon Ghee, Cardamom powder and Jaggery syrup and form a tight dough. If needed sprinkle some milk .

3. Heat a Ghee in heavy bottom pan.

4.  Start making oval shape discs from the dough and press it with a fork. Deep fry until they turn golden brown.

5. Once cooled store them in a air tight container. They can easily last for 15-20 days.

Tips :

As i said this recipes belongs to my Grandma's era, they have used Ghee for deep frying most of the time and we are carrying their wisdom till date. Ghee has high smoke point also it reduces the Glycaemic Index of food hence reduces aging and maintains your blood sugar level.

Paneer Bhurji /Crumbled Cottage Cheese with Vegetables

Paneer - All time favorite for every vegetarians and that includes me as wel . It is high in Protein and Calcium and Taste heavenly and creamy . There are many forms of cooking Paneer like you can use it in your salads, saute it with vegetables ,Grill it , enjoy with Curry made with Spinach or Tomatoes or simply make a bhurji by crumbling and adding it with vegetables . It tastes equally good in every form .

Ingredients for Paneer  :

1 Liter full cream milk
1 Tablespoon Lemon Juice

Other Ingredients :

1 Medium sized Onion
1 Medium sized Tomato
1/2 Cup Chopped Methi leaves
1/2 Cup Sweet corn kernels
1/2 Tablespoon Ginger-Garlic Paste
1/2 Tablespoon Cumin Seeds/Jeera
1/2 Tablespoon Oil
1/2 Tablespoon Turmeric Powder
1/2 Tablespoon Garam Masala
Salt to taste

Recipe :

1. Heat the milk in a pan, once it starts boiling, slowly add lemon juice and let it curdled, Switch off the flame . Strain the milk in a cheese cloth and collect the whey in another container or Pan . Take a cheese cloth with Paneer and put some heavy weight on it or hang it for 30-40 min , Paneer would be set .

2. Heat Oil in Kadhai or Pan , once heated add Cumin seeds and let it splutter . Add chopped onions, saute for 2 mins. Add Ginger -Garlic Paste and saute again for 5 mins till onions are cooked properly.

3. Add Chopped tomato, Salt, Turmeric powder and Garam Masala. Mix well and cook for 5 mins till tomatoes are cooked properly.

4. Add chopped methi leaves and corn kernels, cook for 5 mins. Add Crumbled Paneer and Mix well, cook for 3-4 Mins and switch off the Gas .

5. Garnish with Coriander leaves and Serve with hot Chapatis /Parathas.

Tips :

1. The remaining whey can be used to make dough for soft Chapatis.

Bottle gourd /Lauki with Coconut

Lauki is one of the many vegetable I hated as a child, I still remember my Mom's effort in order to include this not so favorite lauki in our diet. I now understand the importance of this humble vegetable in our diet and now it's one of my favorites too. This recipe is very quick and healthy . Lauki is low in fat and cholesterol and high in Vitamin C ,Dietary fiber ,Zinc ,Iron ,Manganese and thiamine. The recipe also includes Coconut which helps to boost immunity and nourishes your body with its many benefits .

Ingredients :

1 Medium sized Bottle gourd/Lauki
1/2 Cup fresh scrapped Coconut
3-4 Pieces of Garlic
1 Red Chili
Handful of Curry leaves and Coriander leaves
1/2 Tablespoon Cumin Seeds/Jeera
1/2 Tablespoon Turmeric Powder
1/2 Tablespoon Ghee
Salt to taste
1/2 Cup of water


Recipe :

1. Wash and Peel Bottle gourd /Lauki, Cut them into small pieces .

2. Take a Coconut, Garlic, Red chili, Curry leaves, Coriander leaves and Water in to Mixie Jar and grind them to a fine paste .

3. Heat a Ghee in the Pressure Cooker , Add cumin seeds and let it splutter . Add lauki ,salt ,Turmeric and saute for 2 min .

4. Add the prepared paste to lauki and Mix well and close the lid, Pressure cook for 10 mins till you get 2-3 whistles .

5 . Garnish with Coriander and Serve hot with Chapatis .

Tips :

1. I have used Ghee in the recipe in spite of Oil as it gives beautiful aroma along with balancing your body hormones .

High Protein Mix Lentil Pancakes/Dosa with Fenugreek leaves

We always make sure to eat high protein dishes in our Breakfast to feel energetic throughout the day and yes it also helps to shed those extra kilos ..As a vegan Lentils are the preferred source of protein for us and there are so many options available that you will never get bored of it . This Dosa is a combination of Rice and different lentils which makes it ideal protein rich Breakfast . Adding a Fenugreek leaves gives extra benefits of Calcium ,Phosphorus ,Iron and Vitamin C .

Ingredients :

2 Cups of chopped clean Fenugreek/Methi leaves
1/2 Cup Rice
1/2 Cup Split Moong Dal
1/4 Cup Chana Dal
1/4 Cup Masoor Dal
3-4 Tablespoon Urad Dal
1/2 Cup Poha
1/4 Tablespoon Methi seeds
3-4 Garlic pieces
Handful of Curry leaves and Coriander

Salt to taste
1 Tablespoon Sugar
3-4 Tablespoon Oil/Ghee

Recipe :

1. Wash and soak Rice,Moong Dal ,Chana Dal,Masoor Dal , Urad Dal ,Methi seeds together for 3-4 hours.

2. Wash and soak poha for 1/2 an hour

3. Grind all the pulses and rice together to get a smooth paste.slowly add poha and grind again . Transfer the batter in another bowl and ferment this for overnight or 7-8 hours.

4. Take a chopped methi leaves ,curry leaves ,Coriander and garlic in a Mixer and grind it .Add this mixture to a fermented batter .Add salt and Sugar .Mix well and keep aside .

5. Heat a dosa pan in low flame .Grease it with oil and pour batter to start making dosa . Close it with a lid and let it cook for 2-3 minutes .   When it is cooked flip and cook the other side . Serve immediately with coconut chutney or curd .


Tips :

1. The ratio of dal and rice are flexible . You can also try adding different lentils available in your pantry .

2. You can also use Spinach leaves instead of Fenugreek leaves .

Dal with Ambadi Bhaji

This is another famous recipe of Maharashtra .Ambadi bhaji is also known as Sorrel leaves which is tangy and mild acidic in taste. These leaves are an excellent source of Vitamin C along with the properties of body coolant and sharpen the appetite . This recipe is introduced to me by my maid , and since then this is one of my favorite dal recipe . The combination of Ambadi leaves ,Dal ,Peanuts,Ghee and Garlic creates Perfect blend of Nutrition and taste :)

Ingredients :

1 Cup Soaked Tool/Arhar Dal
1 Bunch of cleaned and Chopped Ambadi Bhaji
3-4 Pieces of Garlic
1 Table Spoon Ghee
1/4 Table Spoon Turmeric
1/4 Cup Peanuts
1 Cup water
Salt to taste

Recipe :

1. Pressure cook Dal with Ambadi bhaji ,Turmeric ,Salt, Peanuts and Water .

2. Once cooked add crushed Garlic and Ghee . Serve immediately with hot rice / Chapatis .

Toor/Arhar Dal with Kokum

Recently I discovered the benefits of Super food Kokum ,which is also a staple food of Maharashtra . This is easily available in local grocery shop . Here I am sharing a Toor Dal recipe with Kokum .I find this is the easiest way to incorporate this Super food in my daily Diet . So with the goodness of Protein you get from dal, Kokum is  an excellent source of minerals like potassium, magnesium and manganese hence making it a nutritious meal for your Lunch/Dinner .

Ingredients :

For Dal :

1 cup soaked Toor Dal
2-3 pieces dry Kokum
handful of Peanuts
1/4 Tablespoon grated ginger
1/4 Tablespoon Turmeric
Small piece of Jaggery
Salt to taste

For Tempering :

2 Tablespoon desi Ghee
1/4 Tablespoon Jeera/Cumin seeds
1/4 Tablespoon Sarson seeds
1/4 Tablespoon Hing
2-3 pieces of whole black pepper
2 pieces of clove
One small piece of Cinnamon and Bay leaf

Recipe :

1. Pressure cook all the ingredients listed under Dal.

2. Take a Tempering Pan and add Ghee . Once heated add the other ingredients listed under tempering and let it splutter . Add the tempering to cooked dal . Let it cook again for 5 min .Serve hot with Rice .

Banana and Oats Smoothie

This is another quick and healthy smoothie recipe to keep you full and energized all day . My husband loves this in the morning for breakfast  :)

Ingredients-
1 Banana
1.5 cup Chilled milk
3-4 tablespoon powdered Oats
2 tablespoon honey
1/2 tablespoon Cinnamon and Cardamom powder
1/4 Spoon flax seed powder
4-5 Soaked Almond

Recipe:

Blend all the ingredients In mixer and serve immediately

Strawberry Oatmeal Smoothie

This Strawberry Oatmeal smoothie makes a glorious breakfast to kick start your day . Blended with all the goodness of Strawberry,Oats and Milk this is super quick recipe that anyone can make.

Ingredients :

1/2 liter Milk
12-15 fresh Strawberries
2 tablespoon Honey
1/4 tablespoon Cinnamon
1/4 Cup Oats
1/4 tablespoon Vanilla essence (Optional)

Recipe :

1.Dry roast oats in a thick bottom Pan for 3-4 min . Allow it to cool then grind them. Keep aside

2. Put all the ingredients in a mixer and blend it until smooth. Serve immediately.

Tips :

1. You can replace milk with Yogurt also.

2. For easiness i have stored Oats powder so that it can be quickly used for recipes like smoothies  and Instant oats dosa .

Phirni - A Creamy Rice pudding

Phirni - A rich creamy Indian desert made with Rice and Milk. I still remember my trip to Amritsar when i was studying in Chandigarh, It was the first time I had tasted Phirni and since then i m in love with this Desert. It is traditionally served in small earthen pots also known as "Shikoras".Looking at it benefits it acts as an excellent coolant in summers. Also high in Calcium and protein, it is cool for Pittas, wet for Vatas and usually light enough for Kaphas to digest.

Ingredients :

1 Liter full cream Milk

1/4 Cup Soaked Rice for an Hour
3/4 Cup Sugar
1/4 Tablespoon Cardamom Powder
1 Table spoon Gulkand
Pinch of Saffron
Almonds,Pistachios and Rose Petals to garnish

Recipe :

1. Grind the soaked Rice to a fine paste and keep aside

2. Soak the Saffron in one tablespoon of Milk and keep aside

3. In a heavy bottom Pan, boil milk. Once boiled slowly add Rice paste and Mix properly to avoid any lumps.

4. Let it cook  for 15 mins till rice gets cooked properly.

5. Add Sugar, Cardamom Powder, Saffron and Gulkand , Mix properly.

6. Cook again for 5-10 mins till you get thick consistency. Once cooked let it cool for an hour, Pour the cool mixture in cleaned earthen pots and garnish with Nuts and Rose Petals

7. Chill the phirni for 2-3 hours in refrigerator before serving .

Multigrain Laddu

We Indians have a special attachment with Laddus ,Isn't it ?? Whether we announce any good news i.e Marriage, New Job ,Results etc ,We like to break the news by offering delicious laddu . Laddu is the small sized-ball ,packed with power nutrients and deliciousness. It makes healthy snack if consumed in limitation .

I am sharing Gluten free Multigrain laddu recipe made with different grains and legumes .It is packed with Proteins ,Vitamins ,Minerals ,Calcium and Carbohydrates making a wholesome meal. So next time you  are in  hurry just grab one multi grain laddu and a drink a glass of milk :)

Ingredients :

1 cup Rice flour
1/2 cup Ragi flour
1/2 Moong Dal
1/2 Chana Dal
1/4 cup Urad dal
1/2 cup desiccated coconut
2 Cup Powdered Sugar
1/2 Teaspoon Cardamom Powder
Ghee

Recipe

1. Dry roast Moong Dal, Chana Dal, Urad Dal separately in a medium heat till you get nice aroma. Allow it to cool . Grind them separately to get fine powder.Keep aside


2. Heat a ghee in a Pan, roast all flours together for 10 minutes till you get nice fragrant aroma . Add desiccated coconut ,sugar and Cardamom powder. Mix well and turn off the heat.

3. Allow it to cool for 5 min . Once the mixture is warm enough to hold in your hands start making small sized ball and store it in a Airtight container.


Tips :

1.You can adapt the recipe by changing and adding different proportions of grains.
2.I have used Sprouted Ragi flour for added health benefits.
3.You can replace Sugar with Jaggery.

Split Black gram dumplings in youghrt curry "Dubki Kadhi "

I am back with another famous highlight of Chattisgarhi recipe "Dubki Kadhi" . This is protein filled recipe made with split Urad dal and yogurt. Urad dal is an excellent source of Iron, Folic acid, Calcium ,Magnesium ,Potassium . It is widely utilized in Ayurveda medicines due to its Therapeutic and healing qualities.Whereas Yogurt is simple pleasure packed with power nutrients like Calcium , Potassium , Vitamins and probiotic bacteria .

 

Ingredients :



For Dubki :

1 cup Soaked split Urad dal
Coriander
1 Chili
Handful of Curry Leaves

For Kadhi :

1 cup Yogurt
1 cup Water
4 Tablespoon Besan/Chickpea flour
1/4 Spoon Haldi/Turmeric
Salt to Taste

For Tempering :

2 Tablespoon Mustard oil
1/2 Table Spoon Sarson/Mustard
1/4 Tablespoon Methi Seeds
1/4 Tablespoon Hing
2 Green Chilies



Recipe :

Take soaked Urad dal in Mixer Jar, Add Coriander ,Chilli and Curry leaves and Mix them Coarsely without adding water. Keep this mixture aside.



In a bowl mix Yogurt,Water,Besan ,Haldi and Salt. Keep aside.



Heat a oil in the Pan for 2 min ,Add mustard,Hing,Curry leaves,Chili and Methi seeds.Let it splutter.


Than add Yogurt Mixture in a Pan and let it boil for 10 minutes .


Once boiled start adding small balls of Urad dal mixture with your hands in the kadhi. Let it boil for 10 minutes more till the balls are cooked.



 Once they are cooked they will start floating in the Curry. When you see this switch off the Gas . Dubki Kadhi is ready to serve. Enjoy Dubki Kadhi with Hot rice topped with oodles of ghee, It will surely revitalize your taste bud.