Sprouted Green Moong Parantha (Sprouted Green Gram Flat Bread)

I was watching Turban Tadka on FoodFood Channel which showed Chef Harpal cooking this parantha.

However, I was not able to watch the entire show so missed out on half of the recipe.

That did not stop me from trying this recipe though.

Green Gram are a great source for healthy skin & protect us against many illnesses.
Many call it POWER FOOD!
Most legumes when sprouted become an excellent source of nutrients! 
Most of us prepare either curries or salads out of these however try them on a parantha like I did & they will taste divine & super healthy ;)

We will need:

Wheat Flour - 3 cups
Gram Flour/Besan - 1 cup
Green Gram Sprouts/Ankurit Hara Moong Dal - 1 cup
Green Chillies - 3 finely chopped
Red Chilli Powder - 1 tsp
Dry Mango Powder/Amchoor Powder - 1tsp (if required)
Curd - 2 tbsp
Salt - as per taste
Water  - as required for making the dough
Oil/Ghee/Butter - for cooking

Method:

Boil the sprouts for half a minute to remove the pungent taste. Due to the sprouting process you will find a smell & taste which is pungent.
Now, combine all the ingredients together to prepare the dough.
Keep aside for about 30 mts & then roll them out round.
Heat your griddle & put the paranthas/flat breads on it & cook till you see a few spots on them.
Drizzle some oil/ghee/butter over this cook till done.

They will really taste wonderful & you will want to cook them often.
Perfect for breakfast & kid's tiffin box :)


Note:
You may serve them with sauce/chutney/dips/pickles & even with gravied potatoes.
You can put the sprouts in a blender & coarsely grind it & prepare the dough
I served it with the Gujarati Choondu - Sweet Mango Pickle & it was a HIT! :)

Aloo Kaju Poha (Beaten Rice Stir Fry with Potato & Cashew)

Hi friends!

Back to blogging after a small break. My husband met with a car accident & so that kept me really occupied. He had to undergo a Maxillo-facial surgery to correct the facial fractures & with Lord Shiva's blessings he has recovered well.

Today morning I wanted to eat something light but healthy. So, I thought it is the right day to revisit my blog with yet another version of the Poha that I cook.

We need:

• Beaten Rice/Poha: 250 gms
• Potato - 1, chopped
• Peanuts - handful
• Cashews - handful
• Urad Dal/Split White lentil - 2 tsp
• Asafoetida/Hing - 1/4th tsp
• Turmeric Powder - 1/2 tsp
• Whole Red Chillies - 2 borken into 4
• Mustard seeds - 1 tsp
• Lemon Extract - as per taste
• Green Chillies - 2, finely chopped
• Ginger - 1/2 tsp, finely chopped
• Curry Leaves - 5 to 6
• Salt - as per taste

Method:

Wash & drain the beaten rice. Add to the beaten rice - salt, finely chopped green chillies, finely chopped ginger & the lemon extract. Mix well & set aside till you cook the other ingredients.

In a pan, pour some oil & add the mustard seeds. Let it splutter & then add the urad dal. When it turns light golden add the whole red chillies. Add hing, turmeric powder & chopped potatoes & cook till it is crispy.

Add the peanuts now if you don't want to cook it separately along with some salt for the potatoes. When the potatoes are cooked then add the curry leaves & cashews. Saute just for a few seconds. The cashews will otherwise get burnt.

Now, add the beaten rice & mix in well with the potatoes. Cover with a lid for about a minute.

Our Aloo Poha is ready to be served!


Note:

• You may add onions too but I have a sudden aversion to it these days so I am avoiding it
• Instead of cooking the peanuts with the potatoes, you may roast them separately & do the same with the cashews
• Sometimes we add some mixture over this
• My father likes it with some sugar sprinkled over it & sometimes I follow him :)

Lauki Thepla (Spiced Indian Flat-bread)

Gujarati recipes are always liked by my folks at home. This time around I tried the Lauki theplas.

These theplas are not just tasty but also works very well to fill in your tummy. 

During my school days I have always gorged on the tiffin boxes my Gujarati friends would get & finish it off much before the snack breaks. I classify this as a perfect snack! Works fine for breakfast as well.

I dedicate this post to all my Gujju friends! :)

This is a HIT if you travel long distance by train as this spiced Indian flat-bread remains perfect for long hours. It does not require refrigeration however, if you want to store them at home you are free to refrigerate & re-heat as & when required.

You will need:

• Lauki (Bottle Gourd) - 1 cup grated
• Wheat flour - 3 cups
• Green chillies - 3 finely shredded
• Ajwain (Carom seeds) - 1/2 tsp
• Turmeric powder - about a pinch for coloring
• Oil - 1.5 tbsp (for kneading)
• Salt - as per taste
• Water- as required (for kneading)
• Oil/Butter/Ghee - for cooking

Method:

Put all the ingredients into a mixing bowl & knead them together for about 7 minutes. This will be a hard dough. Should not be very soft. When done, cover with a wet cloth for about 20 mts & then roll out the dough log long & divide into equal portions. 

Now, take a portion & place it on the board & use the rolling pin to roll it round just like any other flat bread. while rolling you may want to sprinkle some flour if it sticks to the board.

Heat a heavy skillet or a tava & place the thepla on this. Cook on medium flame or low flame when required as the lauki needs to be cooked well. Use grease on both sides while cooking & press this thepla so it cooks well. When brown spots appear turn & cook the other side.

Theplas are ready!

Note:

• You may substitute lauki (bottle gourd) with mooli (radish) or methi (fenugreek leaves)
• I grated the bottle gourd & sprinled salt over it so it releases all the water content. I drained the water before mixing into the flour. Many people do not drain the water off but it might get very sticky so I avoid doing this
• You may skip greasing the theplas if you want oil free ones
• Pickles & green chutney are the perfect accompaniment

Oats Upma - Lunch Box Idea

When it comes to cooking for breakfast or lunch I keep it simple.

With a job which involves a lot of travel across the country I have to treat myself to the food at various restaurants & snack bars & the same goes for my husband so, whenever in town I prefer to cook at home  for my husband & myself.

There is a cafeteria & quite a few eateries within my work campus however, I think no food can match a simple home cooked food. But WHAT!? isn't it?

I spend a lot of time thinking about the food I need to carry. Most times my breakfast as well as lunch are on-the-go. So, I cook easy & keep it easy to carry as well. 

My favorite breakfast items are -  Idlis, Rava Idlis, Vegetable Idlis, Poha, Oats rolls, Stuffed chilla rolls, Veggie stuffed parantha rolls, paneer wraps, Spring rolls etc to name a few.

I carry uncut fruits also as often as possible. Only the melons are cut & the pomegranate de-seeded. I always avoid storing cut Apples, Pears, Bananas, Kiwi fruits, Plum & Oranges. I like to eat them fresh.

Most times I repeat the breakfast item for my lunch as I do not really get much time to cook in the mornings.

So, let us see what I cooked today - OATS UPMA 

This is a great source of fibre & its called the Magic Breakfast in many countries. The wholesome goodness is just so perfect to keep you going through your busy day!

Get some:

• Oats - I used 2 cups of Quaker Oats 
• Onions - 2 medium & chopped
• Tomatoes - 2 medium & chopped
• Green peas - I used the frozen ones, about half a cup
• Capsicum - 1 medium & chopped
• Green Chilies - 3
• Ginger - half inch, finely chopped 
• Mustard seed - 1 tsp
• Urad Dal/white lentils - 1tsp
• Turmeric Powder - just as required
• Garam Masala - if required
• Salt -  as per taste
• Red chili powder -  as per tolerance
• Oil - as required

Method:

Take a pan & roast the oats for about 2 minutes on medium flame. Empty into a plate.

Use the same pan, add oil & when it heats up add the mustard seeds. Let it splutter & then put in the lentils. Saute & as soon as it gets golden brown add the onions, green chilies & ginger to this.

Just when the onions get translucent add the tomatoes, capsicum, green peas, turmeric powder, salt, red chili powder & some garam masala. Cover the pan with a lid. Toss when required & if the vegetables are cooked enough add 3 cups of water to boil. Covering with a lid will help the water boil quickly. When the water starts boiling add the oats to this & mix in well. Cover with a lid again for about a minute.

Serve hot!

Note:

• You may add any vegetable you wish
• Adding turmeric is also optional
• You can squeeze in some lemon juice over this to enjoy tangy oats upma
• I cooked it in Ghee instead of any oil as I used a non stick wok which does not require much grease for cooking

Punjabi Chhole (Chickpeas)

My husband told me yesterday that we have some guests coming over for breakfast today.

I had just started thinking about the menu for the next day morning & my husband expresses his wish to eat some Chhole Puri. Voila! I get an idea & rush to the kitchen to soak the chickpeas to be used the next day.

There are many versions of cooking these chickpeas & this is one of the ways our Punjabi community in India cooks.

It is very tangy & spicy & usually served with Puri. Puri is a wholewheat flat bread, rolled in small circles & deep fried in oil to fluff it up. The dough made is a little harder (not too soft) than the usual dough & some oil is also put into the dough while folding it to make it crispy. Also, the adding of oil ensure that not too much oil is absorbed when frying it.

Though we don't cook this often at home as it consumes a lot of oil but if the temperature of the oil is maintained well & then if the extra oil is well absorbed by the kitchen towels before serving then it is not going to harm you at all.

In fact this is one of the most nutritious breakfast option. It keeps you full & ready for a long busy day.

Even the book by Rujuta Diwekar  of the fame "Women & the weight loss Tamasha" & Kareena Kapoor's dietitian says so.

Chickpeas are high in protein & high in dietary fiber.

The Chhole I made was enjoyed by all the guests & I was all smiles & grateful to my Punjabi friend who taught me this!

So here you go:

• Chickpeas - about 100 gms
• Onions - 3 (finely chopped)
• Whole Spices/Garam Masala - as per taste
• Whole Coriander Seeds/Dhaniya - 2 tsps
• Whole Cumin Seeds - 2 tsps
• Whole Dried Red Chillies - as per tolerance
• Bay leaves - 2
• Turmeric Powder 
• Coriander Powder
• Red Chilliw Powder
• Salt - as per taste
• Oil/Ghee - 1tbsp

Method:

Soak the chickpeas overnight. In the morning boil the chickpeas with some salt & ginger juliennes.

Now, in a wok add the ghee & when its heated add the whole spices & bay leaves. When it crackles add the finely chopped onions. Let it cook till it browns. 

Now add the boiled chickpeas to this & add some turmeric, dhaniya powder, red chilli powder & salt.

Now, to make the special masala:

Roast the Coriander seeds, Cumin seeds & Red chilli powder & grind them together.

Add this powder to the chhole & toss for a while. Add some water as per the consistency you require & cover the wok with a lid.

When about to get done, mash some chhole inside the wok to make the gravy thick.

Punjabi Chhole is ready!

Note:

• You may add tomatoes or puree if required
• You may roast the whole spices & grind with the special masala too
• Serve with Puri/Roti/Parantha
• Onion salad or some kachumbar will go very well with this

Steamed Bananas (Nendran Pazham)

Yes! You can bake, steam, fry, grill & even boil your plantains/bananas.

Try them all! But what I am to share with you today makes for a great breakfast or snack.

It is very healthy too. Great carbohydrate source! Well, that is not all my Doctor brother says it is a storehouse of all kinds of essential nutrients like potassium, magnesium & dietary fiber.

Works best for people suffering with gastric ulcers & helps keep a healthy digestive tract. It is also known to prevent cancer.

So why not eat a banana everyday instead??? Might not be possible to eat everyday but what I am trying to say is that eating bananas will not make you fat but healthy.

This is a very South-Indian way of cooking your banana.

All you need is:

• Some South-Indian plantain which is better called Nendran or Nendran Pazham
• Water for steaming
• Steaming Pot

Method:

This is the fastest breakfast I guess!

 The Nendrans you use should be ripened well. The outer skin should change color to brownish black. So this helps you use up the extra ripe bananas so you don't need to dump it thinking its gone bad. Just some black spots are enough actually.

Now pour some water in your steaming pot. I used an Idli cooker. If you don't have one then you could use any cooker & fill water to some 2 inches.When the water starts to boil, place a grill or any other metal container/utensil which would fit in & place the bananas on it. Do not peel the skin off when steaming.

Cover the lid & let it steam for about 8 minutes & tada! your steamed healthy plantains are ready to be served. Cut it lengthwise, into halves or whichever way you wish to & serve with or without some fresh cream or butter. I prefer to eat it without any accompaniment.

Let me know if you try this.

Note:

• I have not tried it with any other variety of banana - If you do then let me know
• You could serve this with a dollop of vanilla ice cream

Oh So Yummy Stuffed Cheela Roll (Stuffed Gramflour Pancakes)

Hello Friends!

I am following a weight loss regime. No! I am not starving at all. I am just eating right & exercising at the gym. I have lost 3 kilos in 4 weeks which is not bad a start. What do you say? :)

I surely do get tempted when I have to cook for my husband but to gain compliments instead of that fat I am ready to sacrifice till I get fitter. Now, that does not mean I dont get to eat yummy food. All you have to do is think of the right ingredients & put them together for that yummy tummy filling food.

Friends! Here are some healthy tips which could help you lose that extra flab:

1. Do not starve

2. Include a good share of fruits & salads in every meal

3. Breakfast should have a fruit/milk/brown bread/oats/juice


4. Drink fresh juices & soups before you get hunger pangs


5. Drink lots of water but make sure you cut down on that oily food so that your body doesnt retain the water you just consumed (Oily snack will have salt which retains the water in your body)


6. If at all you crave to eat any of the following then have it during lunch only - curd/rice/paneer/1 poori/1 pakoda/1 fried papad/aerated beverage/1 sweet/1 portion of pizza/1 bite of that huge pastry/lassi etc. Having none of them or some of them only once in a blue moon is okay


7. Dont eat rice or roti for dinner. Instead have a bowl of any dal (lentil) with loads of salad. You may have 1 roti if you really want. Once in a while rice is okay which means twice a week at the max.


8. Try brown rice instead of white rice.


9.If you dont have a gym closeby then you just start skipping/running or climbing stairs




Some of my confessions:


1. I enjoy a portion of curd or raita during my lunch


2. I hate some fruits which I have to eat & love some fruits which I shouldnt eat


3. I enjoy aamras or a mango shake for breakfast on a Sunday (thatz just an excuse to enjoy mangoes)


4. I have not been able to develop taste for brown rice so once in a week, mostly on saturdays or sundays I eat a rice dish (My birthday yesterday served as an excuse to enjoy Rajma Rice...yummm)


5. After a few days your body feels much lighter & fresh


6. I also exercise at the gym & I am loving myself more & more each day


Cheela/Chilla is a very good option when you plan to lose your extra fat/flab. It is made with gramflour paste. Gramflour consists of dietary fiber & protein.


To enjoy this Oh So Yummy Cheela you need:


Besan (Gramflour) - 1 cup

Ajwain (Carom seeds) - 1/4th teaspoon

Asafoetida - tiny pinch

Red Chilli flakes - as per tolerance

Salt - As per taste

Oil - if reqd.

For the Stuffing:

French Beans  - 100 gms

Carrots - 100 gms

Pepper - for seasoning

Salt - as per taste

Olive Oil - a few drops

Method:

Wash & cut the tip & end of the french beans & keep aside. Scrape & wash the carrots & cut lengthwise.

Put them in a cooker with a cup of water & cook on medium flame till 1 whistle. Put off the flame now but do nto open the lid, let it now cook in the cooker steam. On medium flame, in a non stick pan add some drops of olive oil. Now, discard the water & add the vegetables to this. Saute, add crushed pepper & salt to it. Your stuffing is ready!

To make the cheela (pancakes), just add all the ingredients except oil. A dropping consistency is not too watery or very thick. You will know exactly what I mean when you make the first pancake. You can add more water or gramflour if the consistency isnt quite what you require. Take a ladle full of batter & sprad on the already hot pan. The pan should be on high flame & you should lower it as soon you have spread the batter. You may use a few drops of oil to turn it if required. Else turn it & cook till it is done.

On the cheela place some stuffing in the middle & roll it. Your Cheela Roll is all set! Ready to be Served & Savoured.

Note:

1. There are some variations to this cheela, like:

- You could add some shredded onions, tomatoes & capsicum to this cheela paste

- The stuffing can have more vegetables in it

- You could spread some honey on this cheela & then place the stuffing to roll & enjoy

2. It is best enjoyed with sweet or a tangy dip. I avoided it though.

Spinach Poori (Palak ki poori)

My Sunday Brunch Idea!!

Spinach is one of the most nutritious and healthy greens among all vegetables. Though low in calories, it contains higher concentrations of minerals, vitamins and other phytonutrients. Spinach also has a high calcium content.

Spinach is always recommended by the nutritionists. 

Don't you remember our dear "Popeye the Sailor Man"?? After all he becomes the strongest after consuming Spinach.

I generally don't promote deep fried food at home. The food submerged in hot oil is not so good but surely is a delectable way to enjoy food. 

Being a Sunday today & the demands coming in from my husband dear I chose to cook the hot sizzling pooris. Also, the fresh green leafy veggie was just brought in so it got me thinking & finally the recipe is here....

You need:

• Spinach - 1/2 kg
• Wheat Flour - 1/2 kg
• Green Chillies - according to ur tolerance. I took 8
• Salt - as per taste
• Oil - for deep frying

Method:

Wash the spinach leaves & put them in a grinder with the green chillies. Grind to make a paste. Add the paste in the wheat flour with the salt to make dough. Knead it a little hard. If too soft the pooris will absorb more oil. 

Now, heat a wok  with oil in it for deep frying & meanwhile with a rolling pin make the pooris in the shape you desire.. mostly it is round or oval in shape. Now immerse it in the hot oil & voila the pooris are ready. Serve them hot with chhole or aamras.

Adai - Karthigai Poornima

I am back from my vacation so its time for me share with you all my pending recipes for 

Karthigai Poornima.

ADAI - Is a salty pancake similar to dosa. 

Ingredients:

• Rice - 2 cups
• Arhar Dal - 1 cup
• Black Urad Dal - .5 cup
• Dried Whole Red Chillies - 4
• Green Chillies - 4
• Asafoetida (Hing) - 1 pinch
• Curry Leaves - Few 
• Black Peppercorns - 5
• Salt - As per taste

Method:
Soak the rice, arhar dal & urad dal for 3 -4 hours. Now Grind them in a mixer/grinder along with all the other ingredients till the consistency of the paste becomes a little coarse. When I say little kindly ensure that it is only little coarse rest batter should be smooth enough to make the pancakes. You can check it by taking a small dab between your fingers & rubbing it. Don't worry if the paste comes fine as the adai can still be made.
Now, either you can start preparing it now or else wait for a few hours for the batter to ferment & then start preparing them.
It is to be made similar to dosa on the hot griddle while brushing it with some oil so it cooks well & comes off easily if not using a non stick pan.

Variations:

• You can use white urad dal instead of the black ones too
• I have tried mixing both black & white together also & even that tastes great

Note:

• Adai can be eaten as a snack or even for breakfast
• It is high in protein as we use lentils in it
• It can be served with Jaggery pieces, tomato sauce or any sweet & tangy chutney
• You can add chopped onions to the batter also
  

Wow Poha!

Quite a snack! A very healthy, tasty, easy & time saving snack. Once I got it to the office & all my colleagues loved it. Since then I have started bringing it for them at least once a month for breakfast. There are various variations made by Indians depending on their taste as well as the state they belong to. 

The recipe to make it the WOW way (my way) is...

Ingredients:
Poha (Beaten Rice) - 1/2 kg
Onions - 3 medium size (Thin sliced)
Tomatoes - 3 medium size (Thin sliced)
Potato - 1 medium size (Chopped)
Capsicum - 1 medium size (Chopped)
Green Peas - 1 cup
Peanuts - 1/2 cup
Cashew Nuts - 1/4th cup (Chopped)
Green Chillies - 3 (chopped)
Whole Red Chillies - 2
Mustard Seeds - 2 tsps
Urad Dal - 3 tsps
Curry Leaves - 15 (Chopped)
Lemon - 1
Salt - As per taste
Oil - 1 tbsp
Turmeric Powder - 2 tsps
Red Chilli Powder - 1 tsps


Method:
Wash the poha & drain out the water. You could use a colander. Now add the lemon extract, chopped green chillies, curry leaves & some salt in it. Mix it & keep aside. It will help the poha absorb them.
Now take a pan & pour oil. When it is hot put the oeanuts & saute till it is done. Take them out & keep aside. Lower the flame & fry the cashew. Be careful as it will change color very fast. Take out & keep aside with the peanuts. Now, add mustard seeds to the oil & let it crackle. Then add the urad dal & saute. When it changes color to light brown add the whole red chillies to it & then put the chopped onions to it. When the onions turn pink & translucent add turmeric powder, red chilli powder & salt. Now, add the tomatoes & cover the pan. Let it cook till it becomes puree like. Keep checking as it might get burnt when covered. Now, add the Capsicum, Potatoes & the Green Peas. Cover & cook it is done. Keep checking & stirring the vegetables. When the vegetables are well cooked then put in all the poha & mix in the vegetables properly. Add the peanuts & cashews & mix them again. Now, cover the pan & leave for 2 minutes. Take off the cover & stir again. Check for salt & lemon. If required add & mix again. Your healthy & scrumptious breakfast is ready to be served.


Note:
1. Instead of frying you could even roast the nuts & add to your poha
2. You could add other nuts like almonds & pistas too
3. It will also taste good without vegetables
4. I sometimes make it with onions, tomatoes & nuts only & it tastes awesome!