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.

Onion Crunchies (Pyaz ke Pakode)

Hey friends! Reposting the recipe with my clicks which were missing earlier.

These crunchies taste best with hot tea. We enjoy it whenever it rains in Delhi. You can enjoy them this winter too. When I was younger I have eaten them for lunch with rasam rice & have loved it.

Ingredients:

• 3 medium sized Onions - thinly sliced
• 4 green chillies - slit lengthwise & then chopped
• Red Chilli Powder - as per taste
• Gramflour (Besan) - 4 tbsps
• Rice flour - 1 tbsps
• Salt - As per taste
• Water - 1/2 cup
• Oil - for frying

Method:
After slicing the onions just work them with your hands to separate the slices. Now in a separate bowl add the gramflour, rice flour, red chilli powder, chopped green chillies & salt. Pour some water to it & make a paste. The paste shouldn't be very thin or thick. Now, add the onions to this batter. It should be such that the onions stick to it & the batter shouldn't drip. In a wok add oil to fry the crunchies. When the oil is about to smoke scatter small portions of these pakodas in the wok. These will get fried fast as the coating is not major & as the oil was very hot. As soon as you finish adding pakodas into the oil lower the flame. Keep turning them. When they start browning take them off the oil onto paper napkins.

Note:
1. These are best served with green chutney & tomato sauce
2. Riceflour has been used to make it tastier & crunchier

Punjabi Kadhi - Light & Yummy

Being a south Indian I have always relished the south indian version (about which I will write later). However, when I was in Delhi for my graduation my landlady used to treat me with this special kadhi sometimes. I learnt it from her & make it at home whenever my husband demands. It is the lighter version made without the usual pakodas which are fried & put in it making the kadhi heavy to digest. It is very easy & takes no time to prepare.

Ingredients:

• Sour Curd - 1/2 kg
• Gramflour (Besan) - 1 cup
• Onions - 2 medium sized
• Red Ripe Tomatoes - 2 medium sized
• Frozen Green Peas - Half Cup
• Green Chillies - 3
• Whole Red Chillies - 2 
• Water - 750 ml
• Salt - As per taste
• Oil - 3 tablespoons
• Mustard Seeds - 1 teaspoon
• Cumin Seeds - 1 teaspoon
• Curry Leaves - 8 to 10
• Turmeric powder - 1 teaspoon
• Coriander Powder (Dhaniya) - 1 teaspoon
• Garam Masala Powder - 1 teaspoon
• Fennel Powder - 1 teaspoon
• Kashmiri Red Chilli Powder - 1 teaspoon

Method:

Chop the onions, tomatoes & slit the green chillies lengthwise. Now, take a pan & put 2 tablespoons oil. When the oil is hot put the mustard seeds & cumin seeds & let it splutter. Now, add the whole red chillies after breaking them into pieces. Once they stop sizzling put the onions & green chillies & saute for a while till the onions turn pinkish. Add garam masala, turmeric powder, dhaniya powder, Fennel Powder, Kashmiri red chilli powder (for colour) & the salt. Continue to saute till the masala is cooked & oil leaves towards the sides.Now, add the tomatoes & cover the pan.This entire process needs to be done over medium flame. When you cover the pan the contents will cook faster so there is a possibility of it getting burnt so keep checking. Cook till tomatoes melt & turns into a puree. Blanch the frozen peas & add them now & let it cook. Meanwhile take a bowl & put the curd in it & whip it till the curd is smooth without lumps. Now add the gramflour to this curd & continue to whip. Keep adding water to attain the required pouring consistency. Check the tomatoes now & add the gramflour curd mixture to it & keep stirring till it is completely mixed with the vegetables. Add the curry leaves now. Cover & let it boil. It will start thickening so add more water if required. You do not have to boil it for long. After about 3 minutes you can put off the flame & your punjabi kadhi is ready to be served with hot steamed rice. Enjoy!

Note:

1. Curd should be sour otherwise you will not get the desired taste

2. You can add coriander leaves if you do not have curry leaves

3. It is best enjoyed with plain rice