Chana Dal Chilla (diabetic friendly recipe)

Chana Dal Chilla (diabetic friendly recipe)

Ingredients (for 8 pancake)

1 cup split Bengal gram (chana dal) soaked

2 tbsp curd

1-2 green chillies

½ inch ginger

1 tsp eno fruit salt

½ cup spinach (finally chopped)

½ cup cucumber (grated and squeezed)

½ cup carrot (grated)

Salt as per taste

1 tbsp refined oil

Method (How to make chana dal chilla)

Grind the soaked chana dal, ginger and green chillies together into a coarse paste adding a little

Add the chopped spinach, carrot, cucumber and salt and mix well.

Just before making  add the curds and fruit salt and mix well.

Heat a non stick tawa or pan and spread the batter and make a pancake of approx. 5 inch diameter

Cook on a slow flame till both sides are golden brown, drizzling a little oil.

Repeat with the remaining batter to make 7 more pancakes.

Serve hot with green chutney.

Cold coffee with Ice-Cream

Cold coffee with Ice-Cream

Ingredients (for 3 servings)

2 tbsp coffee powder
1 tbsp warm water
3 tbsp sugar

2 cup milk
8-10 ice cubes

3 tbsp vanilla ice-cream

Method

Mix coffee and sugar in cup and add warm water and mix till sugar dissolve.

Add milk and ice cubes and blend it in a blender.

Pour in the long glasses and topped with ice cream and serve immediately.

Almonds and banana shake for kids

Almonds and banana shake for kids

Ingredients (2-3 servings)

10-15 almonds soaked and de-skinned
2 large ripe banana (roughly chopped)

2 cups Milk  
2 tbsp sugar

8-10 ice cubes

Method

Combine the almonds, bananas and ½ cup of milk and blend in a juicer till the mixture is smooth and frothy.

Add the sugar, remaining 1 cup of milk, and  ice-cubes and blend in a juicer till the mixture is smooth.

Pour into long glasses and serve immediately.

Naan

Naan

Ingredients

1 cup whole wheat flour

1 cup all purpose flour (maida)

1 tsp baking powder

¼ tsp baking soda

salt as required

3 tbsp curd

2 tbsp milk

½ cup water or as required

1 ½  tsp sugar

2 tbls oil

1 tsp onion seeds

1 tsp sesame seeds

1 tbls butter of ghee for applying over naan

Method (How to make Naan at home)

Mix sugar, water, milk and yogurt and mix till sugar dissolved.

Sieve the flours, baking powder, baking soda and salt.

Mix wet ingredients into the flour.

knead with your hands to make a smooth dough. if the dough looks dry then add some water and knead again. the dough should be smooth and soft.

Cover with a wet cloth and keep aside for 30 minutes. after 30 minutes, add oil and knead the dough again.

Cover with the wet cloth and keep in warm place for 2-3 hours.

Make medium sized balls of the dough.

Roll in a small circle and sprinkle some onion and sesame seeds on the dough.

Roll into a four or five inches round or oval shape.

Heat a tava or griddle, place the naan and partly cook form both the sides of the naan on the tava then place the naan with the help of tongs on direct fire and  cook from both the sides till brown spots appeared.

Remove from the heat and and apply some butter, ghee on the naan.

You can also cook the naan in a tandoor or bake them in the preheated oven for 3-4 minutes.

Serve hot naan with your favourite gravy like matar paneer or kadhai paneer or dal makkhani.

Moong Dal Kachori

Moong Dal Kachori

Ingredients (for15 -16 kachori)

For outer part

2 cup Refined flour (maida)

¼ tsp Soda bicarbonate

Salt as per taste

5 tbls Oil

For filling       

½  cup  green gram (dhuli moong dal)

½ inch piece Ginger

1-2 green chilles

2 tbls oil

2 pinch Asafoetida

1 tsp Coriander powder

½ tsp roasted cumin powder

½ Red chilli powder

½ tsp Fennel seed powder (moti saunf)

¼ teaspoon Sugar

Salt as per taste

½ tsp dry mango powder

Oil for deep fry

Method (How to make dal bhari kachori)

Wash and soak the moong dal in water for 2-3 hrs.

Drain the water and coarsely grind dal with ginger and green chilly using a little water.

Heat oil  in a kadai and add the ground dal,  asafoetida, coriander powder, cumin powder, red chilli powder, fennel powder, salt. Cook till all the moisture has dried up. Add sugar, and dry mango powder and mix well.

Remove from the heat and wait for cooling down.

Sieve the flour, mix salt and soda bicarbonate together add oil and mix well with hand. Knead into a soft dough using sufficient water.

Cover with a moist cloth and keep aside for 30 minutes.  Make 15-16 lemon size ball with kneaded flour.

Divide filling mixture also 15-16 part.

Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.

place 1 portion of filling in the center. Pull the edges of the dough to wrap the dal filling.

Make all kachori as same procedure and keep aside.

Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.

Roll out into small puris so that they are thinner around the edges and thicker in the centre.

Heat sufficient oil in a kadai and deep fry kachoris on low heat until golden brown and crisp.

Serve with tamarind chutney.

Kanjii wada

Kanjii wada 

 

Ingredients   (for 6-8 servings)

For wada

1 cup green gram lentil (dhuli moong dal)
2 pinch of asafetida
salt as per taste

Oil for deep frying

 

For kanjji

4 tsp yellow mustard seeds (Rai), powdered fine
1 tsp red chili powder
2 ltr water
1 tsp salt

1 tsp black salt

¼ tsp turmeric

1 tbls mustard oil

Method (How to make kanji wada)

 

For kanjji

Mix the mustard seed powder (rai), salt, black salt, red chilli powder, turmeric powder, and asafoetida into the water.

Cover the mouth of the vessel with clean cloth and let stand for 3 days for fermentation.

 

For wada

 after 2 days wash and soak the dal for 3 hours and grind to a coarse paste adding very little water.
Beat the batter with your hand till light and fluffy. Add the salt and the baking powder and beat well again. To test whether the batter is ready or not, slowly drop a drop of the batter in a glassful of still water. If the batter floats on the top, it is ready, if not you need to beat it more.
Heat oil in a wok, and put small lemon size ball in to the hot oil put 6-8 ball at a time and fry on medium heat till golden brown. Make all wada as same procedure and keep aside
Put the fried wadas into the kanji water for atleast 2-3 hours and serve chilled in this festival season.

 

Bhutte Ka Kees (Recipe from MP)

Bhutte Ka Kees (Recipe from MP) 

Ingredients (for 2-3 servings)

2 cup Corn (Grated or paste)

½ cup Milk

2 Green Chillies

½  tsp Grated Ginger

½  tsp Mustard Seeds

½  tsp Cumin Seeds

¼  tsp Turmeric Powder

¼ tsp Hing

2 tbsp Oil

2 tbsp Fresh Coconut grated

2 tbls Coriander leaves chopped

Salt to taste

2 tsp lemon juice

Method (How to make bhutte ka kees)

Grate or grind the corn into a coarse paste and keep aside.

Heat oil in a heavy bottomed pan. Add the mustard seeds and cumin seeds and let them splutter, add the hing, chopped green chillies and grated ginger and stir for a few seconds.

Now add turmeric powder and corn and mix well.

Fry on medium flame until the colour changes slightly.

Now add the milk to it and mix well.

Cover the pan with a lid and let it cook on a low flame. 

Cook until all the milk evaporates and the mixture thickens.

Add the salt  and mix well.

Turn off the flame and add the lemon juice and coriander leaves. Mix well

Garnish with grated coconut, coriander leaves and lemon wedges.

Serve hot as a tea snacks.