Cooking is one of my passions. I like to make simple, nutritious, and tasty foods at home.

Healthy and Delicious Breakfast

This paneer and wheat flour breakfast recipe is steam-cooked and shallow-fried, which means it contains less oil than similar recipes. The main ingredients in this dish—paneer, wheat flour, onions, tomatoes, spices, and herbs—are all very healthy and nutrient-dense, especially in terms of protein, carbohydrates, vitamins, minerals, and fiber.

Once cooked, cut it into bite-sized pieces. Serve this filling and delightful snack for breakfast or brunch.

Cook Time

Ingredients

For the dough:

• 2 1/2 cups wheat flour
• 1 teaspoon oil or ghee
• 1/4 teaspoon salt

For the filling:

• 1 tablespoon cumin seeds
• 3 garlic cloves, finely chopped
• 1/2 inch ginger, finely chopped
• 1/4 cup onions, finely chopped
• 1/4 cup tomatoes, finely chopped
• 1/4 cup coriander leaf, finely chopped
• 1 cup paneer, crushed or grated
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt, or to taste

Other ingredients:

• 3 or 4 tablespoons tomato sauce
• 2 teaspoons oil, for shallow-frying each batch

Instructions

Step 1: Make the Dough

1. In a mixing bowl, add wheat flour, oil, and salt. Mix well.
2. Adding water little by little, make a firm and pliable dough. Cover it and rest for 15 minutes.

Step 2: Make the Filling

1. Heat oil in a deep-bottomed pan. Throw in the cumin seeds and allow them to crackle. Add chopped ginger and garlic. Saute for 20 seconds. Add chopped onions and saute until they become transparent.
2. Throw in the chopped tomatoes, chopped coriander leaves, and some salt. Adding salt quickens the cooking process. Continue to saute until the tomatoes become soft and mushy.
3. Add all the spices: red chili powder, coriander powder, garam masala powder, turmeric powder, and remaining salt. Saute the mixture over low heat for 30 seconds.
4. Add mashed paneer. Mix it with the contents in the pan. Turn off the heat once the contents in the pan combine well. The filling is ready now. Allow it to cool.

Step 3: Assemble and Cook

1. Divide the dough into many lemon-sized equal portions. Make a ball with each portion. While dusting, roll each of them into about a 6-inch diameter disc. Collect them on a plate.
2. Place a disc on another plate. Thinly spread some tomato sauce on its surface. Spread some stuffing above it, as shown in the picture. Place another disc above it. Repeat the same procedure until you have 3 or 4 stacked discs.
3. Fold one set of the opposite edges towards the center and place one above the other.
4. Similarly, make more such things with the remaining dough, tomato sauce, and filling.
5. Steam-cook for 20 minutes while keeping them one near the other without touching one another. Once done, turn off the heat and open the lid of the steamer. Allow it to cool for some time.
6. Gently, take each of them out and place them on a plate. Heat a griddle or pan for shallow frying each of them. You can shallow-fry them together by placing them one near the other on the pan.
7. Add some oil on the surface and the edges. Shallow-fry them on both sides until they become golden brown and crunchy on all the sides.
8. Remove them on a plate. Chop them horizontally and make 1-inch length pieces. Serve them hot with red chutney or any other hot sauce. Enjoy this unique healthy breakfast!

Picture Guide

Comments

ShailaSheshadri (author) from Bengaluru on August 05, 2021:

Thanks, MG Singh for reading the recipe. Please make this dish and enjoy eating!

MG Singh from UAE on August 05, 2021:

Shaila, that's a nice recipe. I have tried something similar but I will try the one with your recipe here.

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Healthy and Delicious Tomato Dosa

A dosa is like the Indian version of the crepe. Compared to typical dosas, however, the addition of tomatoes gives the tomato dosa a unique flavor.

Tomatoes are rich in potassium, fiber, vitamin C, folates, and an antioxidant called lycopene that is linked to many health benefits. Adding tomatoes to your diet can help promote cardiovascular health.

This dosa recipe is instant in the sense that it does not require a fermentation step. Also, it's light on your stomach and easily digestible. Enjoy eating this tempting and nutritious dosa with coconut chutney for breakfast or brunch.

Cook Time

Ingredients

• 3 tomatoes, chopped
• 1/2-inch piece ginger, washed, peeled, and chopped
• 1 tablespoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon pepper powder
• 1/2 cup semolina
• 3/4 cup rice flour
• 1/4 cup wheat flour
• 1 onion, finely chopped
• 1/2 cup coriander leaves, finely chopped
• 1 to 2 teaspoons oil, for cooking each dosa
• 1 1/2 teaspoons salt, or to taste

Instructions

1. In a mixer jar, add chopped tomatoes, chopped ginger, cumin, and red chili powder. Make a fine paste. Transfer it to a large mixing bowl.
2. Add semolina, rice flour, wheat flour, pepper powder, and salt. Mix well.
3. Add water little by little and prepare a thin batter. Throw in chopped coriander leaves. Mix well, cover, and rest the batter for 15 minutes.
4. After resting, the batter may become thicker. If so, add water and stir to bring the batter to a flowing consistency. Add finely chopped onions and mix well.
5. Heat a griddle or a pan (preferably nonstick). Grease it with oil. Gently smear the batter all over, beginning from the edges to the center. Do not overlap. Cook it over medium heat (see photo).
6. Cover the pan. Allow the crepe to become golden brown on the bottom side and cook well on the surface too. Add some oil to the edges and the top. Remove it with a spatula and place it on a serving plate. Similarly, make more dosas with the remaining batter. Stir the batter each time while making a new dosa.
7. Serve hot dosas with coconut chutney or green chutney for a delicious and nutritious breakfast or brunch.

Picture Guide

Comments

ShailaSheshadri (author) from Bengaluru on July 25, 2021:

Thanks for reading this hub. Do try this recipe. You will love it!

MG Singh emge from Singapore on July 24, 2021:

I love dosas. Thanks for sharing.

Cooking is one of my passions. I enjoy sharing recipes from my native Indian cuisine.

Cucumber Poha: Quick and Easy Breakfast

Cucumber is a tasty, crunchy, and hydrating vegetable that is low in calories and high in vitamins and minerals. Making cucumber poha is a brilliant way to incorporate this vegetable into your breakfast. This dish tastes great cold, too, so you can also pack it in your lunch box for a meal or snack later in the day.

In addition to cucumber and flattened rice (poha or avalakki), the recipe calls for peanuts, split chickpea, white lentils, green chilies, curry leaves, grated coconut, herbs and seasonings.

Cook Time

Ingredients

• 2 cups thick flattened rice (thick poha), sprinkled lightly with water
• 2 cups cucumber, peeled and finely chopped
• 2 green chilies, slit and cut lengthwise
• 2 tablespoons peanuts
• 1 tablespoon split chickpea
• 1 tablespoon white lentils (urad dal)
• 1 teaspoon mustard seeds
• 8-10 curry leaves
• 1/2 cup coconut, grated
• 1/2 cup coriander leaves, finely chopped
• 1 teaspoon salt, or to taste
• 3 teaspoons oil

Instructions

1. Take an equal quantity of poha (thick flattened rice) and finely chopped peeled cucumber in different bowls. Sprinkle a few drops of water on the poha and mix with your fingers to make it slightly wet.
2. Mix poha with the cucumber. Cover and set aside for 20-25 minutes.
3. Heat oil in a deep-bottomed pan. Throw in the mustard seeds and allow them to crackle. Add peanuts, split chickpea, white lentils, and curry leaves. Keeping the heat at medium-low, saute the mixture until the peanuts and split chickpea become crispy and golden brown (about 2 minutes).
4. Throw in the green chilies. Continue to saute for a few seconds. Add poha-cucumber mixture and salt. Mix well.
5. Add grated coconut and finely chopped coriander leaves. Mix well and simmer it for 1 minute. Turn off heat. Your favorite cucumber poha is ready!

Enjoy cucumber poha for breakfast. This snack retains its crunchiness and freshness when cold, as well. Hence, you can pack it for the tiffin box.

Picture Guide

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Spinach Rolls: Anytime Snack or Party Appetizer

When it comes to wholesome and scrumptious snacks, palak (spinach) rolls are at the top of my list. Not only are they nutritious and easy to make, but they're also scrumptious. They are crunchy on the outside and juicy on the inside.

These rolls are made with spinach, a spiced chickpea flour batter, and a spicy filling made of potatoes, spices, and paneer. The fresh ginger and garlic impart a lovely flavor, as well. Since they're so easy to make, they're very popular as anytime snacks and party appetizers. They are rich in protein, fiber, and vitamins, as well as being low in carbohydrates and fat.

Serve these rolls hot with tomato sauce. Enjoy!

Cook Time

Ingredients

For the batter:

• 2 small cups chickpea flour (besan)
• 3-4 garlic cloves, finely crush garlic, ginger, green chilies, and cumin seeds in a mortar and pestle
• 1/2 inch ginger
• 1 green chili
• 1 teaspoon cumin seeds
• 1/8 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon amchur powder (raw mango powder)
• 2/3 teaspoon salt, or to taste

Other ingredients:

• 25-30 large palak (spinach) leaves
• 6-8 paneer sticks, cut into thin and long pieces
• 1 tablespoon oil, for shallow-frying each palak roll

For the filling:

• 2 small potatoes, boiled, peeled, and mashed
• 1/2 teaspoon crushed garlic, ginger, green chili, and cumin mixture
• 1/2 cup onions, julienned
• 1/2 cup tomatoes, finely chopped
• 1/4 teaspoon red chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 2 teaspoons oil

Instructions

1. Select large spinach leaves. Chop and discard the stems. Wash and pat dry. Set aside.
2. In a mortar and pestle, add garlic cloves, cumin seeds, ginger, and green chilies. Make a coarse paste. Set aside. Use three-quarters of this paste for making the batter and one-quarter for making the stuffing.
3. Make the batter: In a mixing bowl, add chickpea flour (besan), three-quarters of the garlic-ginger paste (from step 2), red chili powder, amchur powder, coriander powder, and salt. Adding water little by little, make a lump-free batter. The batter should have thick or semi-solid consistency. Set aside.
4. Make the stuffing: Heat the oil in a deep-bottomed pan over medium heat. Add the remaining garlic-ginger paste. Saute for 30 seconds. Increase the heat a little. Add chopped onions. Continue to saute for 1 minute.
5. Throw in chopped tomatoes. Saute the mixture until the tomatoes become soft. Add mashed potatoes, red chili powder, sugar, and salt. Reduce the heat to a minimum. Mix and saute for a few seconds. Turn off the heat. The stuffing is ready!
6. Start assembling spinach rolls: Take a spinach leaf. Evenly spread some batter on it with your fingers. Place another leaf overlapping the first leaf. Spread the batter on it.
7. Similarly, place a few leaves (6-8) overlapping one another both sideways and above and coat it with the batter, as shown in the photo below.
8. Place some filling and a paneer stick horizontally near the bottom edge. Fold the bottom edge and both the sides inward up to 1 inch and hold it firmly, rolling it upward to make a roll. Thinly apply some batter all over it. Similarly, prepare the remaining spinach rolls.
9. Shallow-fry the rolls: Heat a flat pan or griddle. Add 2-3 teaspoons of oil. When the oil becomes hot, place the rolls in the pan. Keeping the heat at medium-low, shallow-fry the rolls by turning the sides so that they cooked evenly. Cooking these rolls may take about 4 or 5 minutes.
10. Once the palak rolls are cooked and golden brown all over, transfer them to a plate. Serve them hot with tomato sauce.
11. Eat these scrumptious spinach rolls whenever you feel hungry or want to eat a healthy and delicious snack. Enjoy the crispiness and taste!

Photo Guide

Cooking is one of my passions. I like to make simple, nutritious, and tasty foods at home.

Unique Oat and Chickpea Pancakes

Traditionally, cheela is made with chickpea flour (besan), but this recipe includes oats, vegetables, and spices, as well. This cheela is quick and easy to make; I was able to make these pancakes in just 30 minutes.

Oats are considered to be incredibly nutritious. They help to control blood sugar levels, lower cholesterol levels, and improve the immune system. They are also rich in antioxidants and soluble fiber.

Besan is a good source of protein, soluble fiber, good fat, vitamins, and folates, all of which is helpful for weight loss, heart health, blood sugar control, etc. Also, it is an ideal food for gluten-sensitive people.

I have used many varieties of veggies, herbs, and spices in these pancakes. They not only add nutrition but also make them scrumptious.

Serve instant oats besan cheela for breakfast or dinner. Enjoy it with tomato sauce, pickle, or chutney.

Cook Time

Ingredients

• 2 cups oats
• 1/2 cup besan (chickpea flour)
• 1/2 cup carrot, peeled and grated
• 1/2 cup bottle gourd, peeled and grated
• 1/4 cup capsicum, finely chopped
• 1/4 cup coriander leaves, finely chopped
• 1 green chili, finely chopped
• 1 teaspoon ginger, finely chopped
• 1 teaspoon chili flakes
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon oil per cheela

Instructions

1. Heat a deep-bottomed pan and add oats. Saute until they become warm. Turn off the heat and allow the oats to cool. Add the cooled oats to a mixer jar and pulse a few times to get a coarse oat powder.
2. In a mixing bowl, add oats, besan (chickpea flour), grated carrots, grated bottle gourd, chopped capsicum, chopped coriander leaves, chili flakes, chopped green chilies, cumin seeds, coriander powder, and salt. Mix well.
3. Add a very small amount of water and make a smooth, semi-solid batter. Let is rest for 5-10 minutes.
4. Heat a griddle or flat pan. Grease it with some oil. Keep the heat at medium-high.
5. Make 3 or 4 small cheela on the pan with the batter. Spread each of them a little. Add a few drops of oil to the top of each pancake.
6. Cover the pan and cook for 1 or 2 minutes, until the bottom of the pancakes become golden brown.
7. Flip each cheela with a spatula. Add a few drops of oil to the top. Allow the other side of the pancake to become golden brown.
8. Transfer the cheela from the pan to a serving plate. Cook the rest of the cheela with the remaining batter.
9. Serve hot with coconut chutney, pickle, or tomato sauce. Enjoy eating the healthy and scrumptious oats besan cheela for breakfast or dinner.

Picture Tutorial

Cooking is one of my passions. I like to make simple, nutritious, and tasty foods at home.

Fun Snack with Lots of Veggies and Spices

Pav bhaji burgers are quick and easy snacks. They are made with toasted burger buns and a spicy stuffing made of vegetables and pav bhaji masala. The stuffing incorporates raw onion, which makes the burgers crunchy and tempting.

The brilliant combination of the crispy and aromatic butter-toasted burger bun, raw onion slices, and spicy stuffing make these burgers scrumptious. Once the stuffing is prepared, it is easy to assemble this snack for your guests. If you want to serve the burgers quickly, keep the stuffing ready in advance.

I used potatoes, French beans, capsicum, green peas, carrots, cauliflower, onions, butter, and spices in this recipe. Using pav bhaji masala in the stuffing is the specialty of this burger.

Serve pav bhaji burger as evening snacks and enjoy the taste!

Cook Time

Ingredients

• 2 cups potatoes, cooked, peeled, mashed
• 2 cups mixed vegetables (e.g., carrots, French beans, cauliflower, and green peas), finely chopped
• 1/4 cup capsicum, finely chopped
• 1/4 cup onions, finely chopped
• 1 1/2 cups tomatoes, finely chopped or minced
• 2 tablespoons butter
• 2 tablespoons coriander leaves, finely chopped
• 1/2 teaspoon red chili powder
• 1 1/2 teaspoons pav bhaji masala powder
• 1 1/4 teaspoons salt, or to taste
• Onion slices, to place on top of the stuffing

instructions

1. Add peeled potatoes, chopped French beans, carrots, cauliflower, and green peas to a pressure cooker container. Cook it up to 2 whistles and simmer for 4-5 minutes. Turn off the heat.
2. Once the pressure reduces, open the cooker lid. Take the container out and slightly mash the vegetables, as shown in the photo below. Set aside.
3. Start making the stuffing. Heat 1 tablespoon of butter in a deep bottomed pan. Throw in the chopped onions and saute until they become transparent. Add chopped capsicum and tomatoes. Keeping the heat at medium-high, saute the mixture for 4-5 minutes or until it is cooked. Reduce the heat to a minimum.
4. Add the mashed vegetables. Add pav bhaji masala powder, red chili powder, finely chopped coriander leaves, and salt. Saute for 30 seconds. Turn off the heat. Now, the stuffing is ready!
5. Start making the burgers. Take a burger bun and slit it horizontally in the middle. Toast both slices with butter. I toasted them in a pan.
6. Place a thick layer of stuffing on the slit bottom portion of the bun. Place one or two thin onion slices on the stuffing layer. Top it with another half of the toasted bun. Press it a little so that the two bun slices join well with the stuffing. Pav bhaji burger is ready!
7. Make the remaining burgers with the remaining burger buns and the stuffing.
8. Serve it with tomato sauce as a delightful and filling snack.

Picture Tutorial

Comments

ShailaSheshadri (author) from Bengaluru on June 14, 2021:

Hi RozlinMohsin, Yeah, it is a kid-friendly recipe too. Thanks for reading the hub.

Rozlin from UAE on June 13, 2021:

Hi, Shaila. This is a kid friendly recipe. Thank you for sharing.

Blessings

Cooking is one of my passions. I like to make simple, nutritious, and tasty foods at home.

Healthy and Delicious Vegetable Kootu

Vegetable kootu is a special sambar made with mixed vegetables, lentils, and spices. In Udupi and Mysore, this dish is traditionally served with cooked rice and is especially popular during family functions. This sambar tempts the eater with its pleasant color, aroma, and taste.

This dish is packed with vegetables, including French beans, pumpkin, carrots, potatoes, and green peas. Also incorporated into the dish are white lentils, split pigeon pea (toor dal), split chickpeas (chana dal), groundnut (peanut), coconut, and spices.

This recipe is easy to make and takes only about 30 minutes to prepare. Serve hot with plain rice for lunch or dinner. Enjoy the taste and health benefits!

Cook Time

Ingredients

• 1 cup pumpkin, cut in 1-inch cubes
• 1 cup carrots, cut in 1-inch cubes
• 1 cup French beans, cut in 1-inch pieces
• 1 cup potatoes, cut in 1-inch cubes
• 1/4 cup green peas
• 1/4 cup peanuts
• 1/3 cup split pegion peas (toor dal)
• 3 teaspoons white lentils
• 2 teaspoons split chickpeas
• 3 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 1/2 inch cinnamon stick
• 4-5 dried red chilies (byadagi chilies)
• 8 peppercorns
• 3/4 cup grated coconut
• 2 pinches turmeric powder
• 1/2 teaspoon jaggery powder (optional, to balance the taste)
• 1 teaspoon tamarind paste
• 1 teaspoon mustard seeds
• 8-10 curry leaves
• 2-3 tablespoons oil
• 1 tablespoon salt

Instructions

1. Wash toor dal 2-3 times in water; then discard the water. Add 2 cups of water, 1 teaspoon oil, washed peanuts, and turmeric powder. Cook in a pressure cooker for up to 3 whistles and simmer for 5 minutes. Turn off the heat.
2. Once the pressure releases completely, open the cooker lid. Take out the cooked toor dal and set aside.
3. Heat 1 tablespoon oil in a deep-bottomed pan. Add split chickpeas, white lentils, coriander seeds, cumin seeds, peppercorns, broken red chilies, and cinnamon sticks. Saute on medium heat until the lentils become golden brown. Add grated coconut. Saute the mixture for 30 seconds. Turn off the heat. When it cools down, add it to a mixer. While adding water, make a near-smooth paste. Set aside.
4. Add the vegetables, 2 cups water, and 1 tablespoon salt to a cooking vessel. Cook over medium heat until the vegetables are 90% cooked (about 6-7 minutes). Reduce the heat.
5. Add the paste. Add 1/2 cup water, jaggery powder, and tamarind paste. Mix well. Allow the mixture to come to a boil. Add cooked toor dal and peanut mixture. Mix well. Cook the mixture for 2 more minutes. This curry should have a thick consistency. Add water and mix well to get the right consistency. Turn off the heat. Now, Udupi-style vegetable kootu is ready!
6. Make the tempering: Heat 1 tablespoon oil in a small pan. Throw in the mustard seeds and allow them to crackle. Add curry leaves. Mix well. Turn off the heat. Add the tempering to the kootu.
7. Mix well at the time of serving. Serve with cooked rice. Enjoy the delicious meal!

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on June 10, 2021:

Thanks for the lovely comment.

Rozlin from UAE on June 09, 2021:

Hi, Shaila. It looks delicious. Thanks for sharing the recipe.

Cooking is one of my passions. I like to make simple, nutritious, and tasty foods at home.

Easy, Tasty, and Healthy Snack

Palak bonda (spinach pakora) is made with spinach, chickpea flour, rice flour, onions, herbs, and spices. Crunchy and colorful, it has a wonderful flavor and is nutritious, too.

Spinach is a good source of vitamins, iron, calcium, folates, and minerals. Chickpea flour is rich in protein, vitamins, and fiber. It is a superfood in itself. Other ingredients like onions, ginger-garlic paste, herbs, and spices also add nutrients to this snack.

Once the ingredients are prepared, it takes only five to 10 minutes to make this snack. Children love palak bonda, too, because it is bite-sized and yummy. Serve it hot with tomato sauce for a satisfying evening snack or a fun party appetizer.

Cook Time

Ingredients

• 1 1/2 cups spinach (palak), washed, chopped lengthwise
• 1 cup chickpea flour (besan)
• 1 1/2 tablespoons rice flour
• 1 teaspoon red chili powder
• 1/2 teaspoon ginger-garlic paste or grated ginger
• 1 tablespoon curry leaves, finely chopped
• 1 onion, chopped lengthwise
• 1 green chili, finely chopped
• 1 pinch asafoetida (hing) powder
• 1 teaspoon cumin seeds
• 1/4 teaspoon cooking soda (baking soda)
• 1 teaspoon salt
• Oil for deep-frying

Instructions

1. In a mixing bowl, add chickpea flour, rice flour, chopped spinach, red chili powder, ginger-garlic paste, chopped curry leaves, chopped onions, green chilies, asafoetida, cumin seeds, cooking soda, and salt. In simple words, add all the ingredients except "oil for deep-frying" to a mixing bowl. Mix well.
2. Sprinkle a very small amount of water and make a loose and pliable dough, as shown in the image.
3. Make lemon-sized balls out of the dough. Place the balls on a plate.
4. Now, you have to fry these balls. For that, heat the oil for deep-frying. When the oil becomes medium hot, slide a few balls into the hot oil. Don't overcrowd them. Keep the heat at medium-high at the beginning of frying.
5. Once the balls are half-cooked and firm on the outside, reduce the heat. Occasionally turn them to ensure uniform cooking on all sides. Continue to cook until the balls become golden brown and crunchy. Frying a batch may take about 3-4 minutes.
6. Remove them with a slotted spatula and place them on an absorbent paper towel. The paper towel absorbs the excess oil from the pakoras.
7. Repeat the same process with the remaining dough to make more pakoras.
8. Your favorite colorful and scrumptious palak bonda (spinach pakora) are ready! Serve them hot with tomato sauce.
9. Eat spinach pakoras as evening snacks, tea-time snacks, or appetizers! Enjoy the crunchiness and taste!

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on May 31, 2021:

Hi, RozlinMohsin. Thanks for reading the hub. Spinach pakoras are indeed yummy and nutritious. They are worth a try.

Rozlin from UAE on May 30, 2021:

Hi, Shaila. Pakoras are my favorite. Your recipe sounds healthy and yummy too. I will try it. Thanks for sharing. Stay safe and healthy.

Cooking is one of my passions. I like to make simple, nutritious, and tasty foods at home.

Sweet and Spicy Side Dish

Tomato onion chutney is unique among chutneys because it doesn't include coconut. Sweet, spicy, and tangy flavors come from tamarind, tomatoes, jaggery, and red chilies. Finished with sauteed mustard seeds, white lentils, curry leaves, ginger, and garlic, this chutney becomes an aromatic and delicious accompaniment to many meals.

You can make this chutney in under 20 minutes, and it pairs well with cooked rice, dosa, and idli.

Cook Time

Ingredients

• 1 tablespoon urad dal (white lentils)
• 1 teaspoon mustard seeds
• 6-8 curry leaves
• 2 teaspoons oil
• 2 dry red chilies, broken, use less spicy chilies
• 1/4-inch ginger, chopped
• 1/2 cup onions, sliced (I used 1/2 onion)
• 2 tomatoes, chopped
• 1 tablespoon jaggery, powdered
• 1 tablespoon tamarind paste
• 1/4 teaspoon red chili powder
• 1 teaspoon salt, or to taste

Instructions

1. Heat oil in a deep-bottomed pan. Add mustard seeds and allow them to crackle. Add white lentils, curry leaves, and broken red chilies. Saute over low heat until the lentils become golden brown.
2. Throw in the ginger and onions. Increase the flame a little. Saute for 30 seconds; then add the tomatoes. Continue to saute for 3 or 4 minutes.
3. Add powdered jaggery, tamarind paste, and salt. Mix well. Allow the jaggery to melt. Cook until the mixture comes to a gentle boil.
4. Add red chili powder and mix well. Turn off the heat. Set aside to cool.
5. When the mixture becomes cold, add it to a mixer and grind to get a smooth sauce.
6. Transfer the chutney to a serving bowl. Serve with cooked rice, dosa, idli, etc. Enjoy!

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on May 15, 2021:

Thanks, Chitrangada Sharan for the encouraging comment.

Chitrangada Sharan from New Delhi, India on May 13, 2021:

One of my favourite chutney. Thank you for sharing this recipe with the detailed instructions and helpful pictures.

ShailaSheshadri (author) from Bengaluru on May 13, 2021:

Sure. It will be a delicious and healthy chutney. Thanks for reading the article.

Ravi Rajan from Mumbai on May 13, 2021:

Simple and very good recipe. I am going to try it today. Thanks Shaila for sharing.

ShailaSheshadri (author) from Bengaluru on May 13, 2021:

Thanks, Bhattuc for the lovely comment.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on May 12, 2021:

Well presented.

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

A Unique, Crunchy Steamed Snack

Dhokla is a popular and nutritious snack that can be prepared in a variety of ways with different ingredients. The version below, made with cabbage and chickpea flour (besan), produces a unique, delicious, and crunchy snack.

Cabbage is a nutrient-rich veggie that can help control inflammation in the body. Packed with vitamin C, it may also be helpful in terms of improving digestion and lowering cholesterol and blood pressure.

Chickpea flour is a treasure house of protein, vitamins, minerals, and fiber. Chickpeas are rich in complex carbohydrates, and they have a low glycemic index, which makes them a good choice for diabetics.

Making cabbage dhokla is quick and easy. The tempering added to these aromatic dhoklas makes them even more tempting. Enjoy them hot with green chutney!

Cook Time

Ingredients

For the batter:

• 1 heaped cup chickpea flour (besan or Bengal gram flour), sieved
• 1 heaped cup cabbage, finely chopped
• 3/4 cup curd or yogurt, medium sour
• 1 tablespoon semolina
• 1 tablespoon oil
• 1 teaspoon cumin-coriander powder
• 1/2 teaspoon red chili powder
• 1 pinch asafoetida
• 2 pinches turmeric powder
• 1 teaspoon fruit salt or cooking soda
• 1/2 teaspoon salt, or to taste
• Oil for greasing, small quantity sugar to balance the taste (optional)

For the tempering:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 1 sprig curry leaves (about 6-8 leaves)
• 1 pinch asafoetida

For garnishing:

• 1 tablespoon fresh coriander leaves, finely chopped (optional)

Instructions

1. In a mixing bowl, add Bengal gram flour (besan), semolina, chopped cabbage, cumin-coriander powder, red chili powder, asafoetida, turmeric powder, oil, and salt. Mix well.
2. Add curd. Adding water little by little, prepare a batter that is the consistency of idli batter (dropping consistency).
3. Grease a 7-inch diameter container with oil (this will be for cooking the dhokla). Place a cooker or steamer over medium-high heat.
4. Add fruit salt to the batter. Add 1 tablespoon of water. When the fruit salt forms bubbles, gently mix it into the batter.
5. Pour the batter into the greased container and place it inside the cooker.
6. Steam for 10 minutes. Turn off the heat. Take the container out of the steamer and set it aside for 5 minutes.
7. Make the tempering for the dhokla: Heat oil in a pan. Add mustard seeds. Allow them to crackle. Add sesame seeds, curry leaves, and asafoetida. Mix well. Spread the tempering over the dhokla.
8. Cut the dhokla into equal-sized square pieces. Serve it hot with green chutney or tomato sauce. Enjoy eating nutritious and delicious dhoklas!

Picture Guide

Comments

ShailaSheshadri (author) from Bengaluru on May 11, 2021:

Thanks, Ravirajan. Even I was not knowing about its taste until I tried it. It came out really well. I recommend you make this excellent snack and enjoy it with green chutney or tomato sauce.

Ravi Rajan from Mumbai on May 11, 2021:

Wonderful recipe Shaila. Dhokla is always a healthy recipe due to its steamed nature and adding cabbage to it raises the health quotient of this dish. Thanks for sharing this delicious recipe.

ShailaSheshadri (author) from Bengaluru on May 11, 2021:

I recommend you try this recipe. Cabbage dhokla comes out yummy!

ShailaSheshadri (author) from Bengaluru on May 11, 2021:

Thanks.

ShailaSheshadri (author) from Bengaluru on May 11, 2021:

Thanks, Iqra for reading the hub. Please try this delicious recipe.

Rozlin from UAE on May 07, 2021:

Cabbage dhokla is something different. Thanks for sharing this unique recipe. I will try some day

CONSTANT JUMA WANJALA from MOMBASA on May 07, 2021:

Nice article

Iqra from East County on May 07, 2021:

Dhokla recipe sounds delicious. Thanks for sharing this yummy recipe.

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Quick and Easy Potato and Gram Flour Balls

I make these potato and gram flour balls often because they're quick, easy, and don't require any fancy ingredients. Moreover, they're delicious, super crunchy, and nutrient-dense. They're a favorite finger food for kids and adults alike.

If you boil the potatoes in advance you can whip up these balls in a jiffy. All you have to do is make the dough and then fry. Serve them hot with tomato sauce or any chutney of your choice. You can enjoy these yummy balls as an evening snack, teatime snack, or party appetizer. Watch them vanish in no time, and see how many people ask for more!

Cook Time

Ingredients

• 2 medium potatoes, boiled, peeled, and mashed
• 1/2 cup gram flour
• 3 tablespoons cornflour
• 1/2 cup onions, finely chopped
• 2 tablespoons spring onion greens (optional), finely chopped
• 1 teaspoon cumin seeds, crushed (use mortar and pestle)
• 1 teaspoon coriander seeds, crushed (use mortar and pestle)
• 1 teaspoon chili flakes
• 1/4 teaspoon red chili powder
• 1/4 cup fresh coriander leaves, finely chopped
• 1 1/4 teaspoons salt, or to taste
• Oil for deep-frying

Instructions

1. Boil the potatoes and remove the skins. Mash and add to a mixing bowl.
2. Add the chopped onions, chopped coriander leaves, chopped spring onion greens (optional), gram flour, cornflour, crushed cumin-coriander seeds, red chili powder, chili flakes, and salt to the same bowl. Mix well.
3. Knead to make a firm, non-sticky, and pliable dough. No need to add water when forming the dough because the moisture in the potatoes and onions is enough to keep the dough wet. However, if you find the mixture dry, add a very small amount of water.
4. Make the balls: Apply a very small amount of oil to your palm. Pinch out a lemon-sized portion of the dough and shape it into a ball. Make equal-sized balls from the rest of the dough and collect them on a plate.
5. Heat the oil for deep-frying. When the oil becomes medium hot, slide a few of the balls into the hot oil. Don't overcrowd them. If you overcrowd them, the temperature of the oil will lower and the balls will absorb more oil.
6. Allow them to cook for 1 minute. When the balls become firm, turn them. Fry them on medium heat until they become golden brown all over and crunchy.
7. Once they are golden brown, remove them with a slotted spatula and place them on an absorbent paper towel (to absorb the excess oil).
8. Similarly, fry all the balls and transfer them to a plate.
9. Serve with tomato sauce or any chutney as an evening snack, teatime snack, or party appetizer.

Photo Tutorial

Comments

ShailaSheshadri (author) from Bengaluru on May 03, 2021:

Thanks for your inspiring comment, Rozin. Do try this snack and enjoy eating!

Rozlin from UAE on April 30, 2021:

Ur recipe looks tasty. I will try some day. Thanks for sharing.

ShailaSheshadri (author) from Bengaluru on April 30, 2021:

Lovely comment. I appreciate your idea. I hope you will try this snack soon.

ShailaSheshadri (author) from Bengaluru on April 30, 2021:

Hi Amara, thanks for your lovely comment. Indeed this snack is yummy and healthy. I hope you will try it soon!

Iqra from East County on April 30, 2021:

This recipe sounds delicious, I must follow this recipe. thanks for sharing

Amara from Pakistan on April 29, 2021:

Looking yummy..

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Delicious Breakfast Recipe

Rava (semolina) uttapam is an easy and quick breakfast dish. It is a pancake that is topped with chopped veggies (optional), onions, tomatoes, ginger, green chilies, and fresh coriander leaves.

The curd used in the batter makes these pancakes moist and soft. Serve these colorful and nutritious pancakes with coconut chutney, green chutney, or pickle.

Cook Time

Ingredients

For the batter:

• 1 heaped cup rava (wheat semolina)
• 1 tablespoon rice flour
• 3/4 cup curd or yogurt
• 1/2 teaspoon salt
• 1 teaspoon oil
• 3/4 teaspoon eno fruit salt or baking soda
• 1 teaspoon oil or ghee to make each uttapam (or a mixture of ghee and oil in 50:50 ratio)

For the topping:

• 1/4 cup tomatoes, finely chopped
• 1/4 cup onions, finely chopped
• 1/4 cup fresh coriander leaves, finely chopped
• 2 teaspoons ginger, grated or finely chopped
• 1 teaspoon green chilies, finely chopped

Instructions

1. Make the uttapam batter. In a mixing bowl, combine semolina, rice flour, curd, oil, and salt. Mix well.
2. Add 1/2 cup water and mix well. Ensure that there are no lumps in the batter. Cover it and rest for 15 minutes.
3. After resting, the batter will become thicker due to the semolina absorbing water.
4. The batter should have a dropping consistency. It should be neither too thick nor too thin. If the batter is too thick, add some water and mix well to get an idli batter consistency.
5. Keep the topping ingredients ready. Just before making uttapam, add eno fruit salt or baking soda to the batter. Add 1 teaspoon of water over it. You can see bubbles on the baking soda. Mix it gently with the batter.
6. After adding the baking soda, the batter will increase in volume and become light. Now the batter is ready for making uttapam.
7. Heat a griddle or pan for making uttapam. Grease it with some oil or ghee. Keep the pan at medium heat. Pour a ladle full of batter on the pan. Gently spread it a little.
8. Top it with a mixture of chopped onions, tomatoes, freshly chopped coriander leaves, chopped ginger, and chopped green chilies. Sprinkle a pinch of powdered salt (optional). Lightly press the top so that the toppings absorb into the batter.
9. Add 1/2 teaspoon of ghee or oil on the top. Cover it and cook for 1 minute. Flip it when the bottom turns golden brown. You can see beautiful tiny holes in it.
10. Add 1/2 teaspoon of ghee or oil on the top. Allow the other side of the pancake to get golden brown. When both sides are cooked, transfer it with a spatula to a plate.
11. Similarly, make more uttapam with the remaining batter and the toppings.
12. Serve hot with coconut chutney, green chutney, or pickle. Enjoy this super-soft, yummy, colorful, and nutritious rava uttapam!

Photo Guide

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Masala Pav Is a Crowd-Pleasing Snack

We all sometimes crave a healthy yet deliciously savory snack, and masala pav perfectly fits the bill. This snack is super easy and quick to make. Buy ready-made pav buns from the store, make the spicy masala and garnishes ahead of time—and then you'll be ready to assemble and serve any time you wish.

Masala pav is an excellent combination of butter-toasted pav bread; spicy masala filling and topping made with sauteed tomatoes, onions, capsicum, and spices; and garnishes of freshly chopped onions and coriander leaves.

With one or two lemon wedges on the side, it makes a filling and delicious teatime snack, evening snack, or party appetizer.

Cook Time

Ingredients

• 6 pav buns
• 1 cup onions, finely chopped
• 1 cup tomatoes, finely chopped
• 3/4 cup capsicum, finely chopped
• 2 tablespoons butter
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste or minced ginger and garlic
• 1/8 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 teaspoons pav bhaji masala, or to taste
• 1 teaspoon salt, or to taste
• 2 tablespoons fresh coriander leaves, finely chopped
• 1/2 cup water or as needed
• 6 teaspoons butter (1 teaspoon per pav bun)
• 6 teaspoons chopped onions (1 teaspoon per pav bun), for garnish
• 3 teaspoons freshly chopped coriander leaves (1/2 teaspoon per pav bun), for garnish
• 3 to 6 lemon wedges (1 to 2 per serving)

Instructions

1. Add 1 tablespoon of butter to a heated deep-bottomed pan. Keeping the pan at medium heat, add cumin seeds. Allow them to crackle. Add ginger-garlic paste and saute for 30 seconds.
2. Throw in the chopped onions and some salt. Adding salt quickens the cooking. Continue to saute the mixture until the onions become transparent.
3. Add the chopped tomatoes and chopped capsicum. Increase the heat and saute for 3 minutes or until the tomatoes become mushy. The mixture should be almost dry.
4. Lower the heat. Add all of the masala powders one by one: turmeric powder, red chili powder, garam masala powder, and the remaining salt. Combine well and continue to saute for 1 minute.
5. Add 1 tablespoon of butter, chopped coriander leaves, and 1/2 cup water. Mix well.
6. Saute the mixture for 1-2 minutes or until the mixture becomes semi-solid (almost dry). Turn off the heat. The spicy masala is now ready.
7. Start making masala pav. Heat a griddle or flat pan over medium heat. Add 1 teaspoon of butter. Slice the pav bun horizontally through the middle and spread on the melted butter. Toast both sides of the pav (refer to photo below).
8. Generously spread the spicy masala on one half of the pav bun. Top it with some chopped onions and chopped coriander leaves. Place the other half of the pav bun on top. Add a generous amount of masala on top and garnish with chopped onions and chopped coriander leaves.
9. Gently press it with a spatula to make the pieces stick together so that you can hold it as a single unit.
10. Make the rest of the masala pav in the same manner. Serve with 1 or 2 lemon wedges.

Photo Tutorial

Comments

ShailaSheshadri (author) from Bengaluru on April 15, 2021:

Thanks, MG Singh for your lovely comment. Masala Pav is an easy-to-make tasty snack.

ShailaSheshadri (author) from Bengaluru on April 15, 2021:

True, Ravi Rajan. Masala Pav is a popular Mumbai street food. Now, it has gained popularity in other Indian cities too because of its deliciousness.

ShailaSheshadri (author) from Bengaluru on April 15, 2021:

Thanks for your inspiring comment, Umesh Chandra Bhatt. Indeed this is a tasty snack.

ShailaSheshadri (author) from Bengaluru on April 15, 2021:

Lovely comment, Urwa. Please go ahead, make this snack, and enjoy!

MG Singh from UAE on April 14, 2021:

nice recipe. looks yummy.

Ravi Rajan from Mumbai on April 14, 2021:

Amazing recipe Shaila. Being a Mumbaikar, you would well know that both pav bhaji and vada-pav are the super foods on which Mumbai runs from the poorest to the stinking rich. Thanks for sharing this mouth watering recipe.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on April 14, 2021:

Mouth watering preparation.

Iqra from East County on April 14, 2021:

Pav Bread Filling and Topping is so delicious, I must follow this recipe

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Healthy and Delicious Beetroot

Beetroot pakora are crispy, yummy, healthy, bite-sized fritters. They make a nutritious party appetizer or teatime snack.

Beetroot is a mildly sweet vegetable with an impressive nutritional profile. It can help fight inflammation in the body, support brain health, and improve digestive health. Beetroot pakora is an excellent way to include this nutrient-dense veggie in your diet.

This pakora recipe is quick, easy, and beloved by children and adults alike. Serve the pakora on their own or paired with tomato sauce.

Cook Time

Ingredients

• 1 cup grated beetroot
• 1/2 cup grated carrot
• 1 cup onions, julienned
• 3/4 cup chickpea flour (besan powder)
• 2 teaspoons rice flour
• 1/2 teaspoon cornflour
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon carom seeds
• 1 teaspoon red chili powder, or to taste
• 2 teaspoons freshly chopped coriander leaves
• 1 teaspoon salt, or to taste
• Oil for deep-frying

Instructions

1. In a bowl, add grated beetroot, grated carrot, julienned onions, ginger-garlic paste, chickpea flour, rice flour, cornflour, carom seeds, red chili powder, freshly chopped coriander leaves, and salt. Mix well.
2. Make a pliable dough. No need to add water to make the dough. The moisture in the beetroot, carrot, and onions is enough to keep the dough wet.
3. Start making pakoras with the dough. Heat the oil for deep-frying in a deep-bottomed pan. Let the oil become medium hot.
4. Pinch small portions of the dough and slide each of them one after the other in the hot oil. Don't overcrowd them.
5. Turn them after 1 minute. Fry the pakoras until they become evenly crunchy on all sides.
6. Once done, remove them from the pan with the help of a slotted ladle and place them on an absorbent paper towel to absorb the excess oil.
7. Repeat the same process with the remaining dough. Collect the pakoras on a paper towel.
8. Serve the pakora hot with or without a dip (e.g., tomato sauce). Enjoy as an evening snack, party appetizer, or teatime snack.

Photo Guide

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Wonderfully Tasty and Simple Curry

You can make this simple and easy onion gojju (curry) in just 15 to 20 minutes. Not only does it come together quickly, but it's delicious, healthy, and completely vegan, too.

The main ingredient in this side dish is onion, which imparts a nice crunchiness as well as a smooth mouthfeel. The roasted Bengal gram dal and urad dal add a smoky flavor; the sambar powder (curry powder) gives a lovely aroma and spiciness; and the roasted sesame seeds add a special flavor, as well.

This tangy, sweetish, and spicy onion curry is my favorite because of its simplicity, flavor, and nutrition. Pair it with roti, chapati, poori, or rice. Do try this special curry and enjoy the benefits.

Cook Time

Ingredients

• 2 cups onion, finely chopped
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• Pinch hing powder (asafoetida powder)
• 1 tablespoon urad dal (white lentils)
• 1 teaspoon Bengal gram dal (chana dal)
• 1 or 2 green chili, finely chopped
• 1 teaspoon salt, or to taste
• 1 tablespoon sesame seeds, roasted
• 2 teaspoons fried gram (hurigadale)
• 2 teaspoons rasam powder
• 1 tablespoon jaggery powder
• 1 tablespoon tamarind pulp, or small lemon-sized tamarind soaked in water and the pulp extracted
• a pinch turmeric powder
• 2 tablespoons grated coconut
• 2 teaspoons fresh coriander leaves, finely chopped
• 1 cup water, or as needed

Instructions

1. Dry-roast the sesame seeds in a pan and transfer them to a plate. Allow them to cool.
2. When the sesame seeds become completely cold, add them to a mixer along with the fried gram. Make a coarse powder, transfer it to a bowl, and set aside.
3. Make the curry: Heat oil in a deep-bottomed pan. Add hing powder and saute for 5 seconds. Add mustard seeds and allow them to crackle. Add split Bengal gram (chana dal) and urad dal (white lentils). Saute over low heat until they becomes golden brown. Add curry leaves and saute for 5 seconds.
4. Throw in the chopped onions, chopped green chilies, and some salt. Increase the heat and saute until the onions become transparent.
5. Add turmeric powder, jaggery powder, and tamarind paste. Continue to saute for 2-3 minutes. Add rasam powder and mix well.
6. Add the 1 cup of water and remaining salt. Bring the mixture to a nice boil; then lower the heat.
7. Add the roasted sesame seed and fried gram powder. Mix well.
8. Add the grated coconut and chopped fresh coriander leaves. Continue to saute for 1 or 2 minutes.
9. Check for taste and consistency. Add red chili powder or salt, if needed. Also, add some water if needed to get the right consistency. This curry should be semi-solid. Mix well and turn off the heat.
10. Transfer the gojju (curry) to a serving dish. Garnish it with chopped onions and freshly chopped coriander leaves. Serve with jolada roti, chapati, poori, or cooked rice. Enjoy!

Picture Tutorial

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Delicious, Gluten-Free, and Nutritious Poori

Bajra methi pooris are fried flatbreads made with bajra (pearl millet) flour, wheat flour, methi (fenugreek leaves), and spices. These pooris are very tasty and nutritious. Serve them hot with tomato sauce or any mild spicy-sweet curry for breakfast, lunch, or dinner.

Bajra is an excellent source of iron, folic acid, protein, and fiber. In India, it is considered to be a helpful remedy for constipation and anemia. Bajra also contains complex carbohydrates, which help to release energy more slowly and effectively in the body.

Pearl millet contains magnesium, which promotes heart health, reduces bad cholesterol, and increase good cholesterol. The fenugreek leaves are also a good source of nutrition.

Cook Time

Ingredients

• 1 cup bajra flour (pearl millet flour)
• 1/2 cup wheat flour
• 1/2 cup fresh fenugreek leaves, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/4 teaspoon red chili powder
• 1/4 teaspoon dry mango powder (amchur powder), optional
• 2 pinches turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon carom seeds
• 1 teaspoon oil, for the dough
• 1 teaspoon salt, or to taste
• Oil for deep frying

Instructions

1. In a mixing bowl, add bajra flour, wheat flour, ginger-garlic paste, carom seeds, turmeric powder, chopped fenugreek leaves, red chili powder, dry mango powder (optional), coriander powder, salt, and oil. Mix it well with your fingers.
2. By adding just enough water, make a smooth and firm dough. Cover the dough and let it rest for 10 minutes.
3. Divide the dough into many lemon-sized balls. While dusting the balls with wheat flour, roll each of the balls to get 3-inch diameter disc. The discs should be moderately thick.
4. Heat the oil for deep-frying. When the oil becomes hot, slide a raw poori in the oil. Fry it until it puffs up and gets golden brown on both sides. Transfer it to ann absorbent kitchen paper to absorb the excess oil.
5. Similarly, fry all the raw pooris. Serve them hot with tomato sauce or any sweet and mildly spicy curry. These pooris make a nutritious and tasty breakfast, lunch, or dinner. Enjoy!

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on March 22, 2021:

Thanks for your lovely comment, M.G Singh. This dish is not only cool to your eyes but also tasty and nutritious. Please try it once.

MG Singh from UAE on March 18, 2021:

Thanks, nice dish. After seeing the photograph I was tempted to eat it straight away

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

A Nutritious and Tasty Curry

Bengali-style cabbage and potato curry is a nutritious and tasty side dish that you can enjoy with steamed rice or flatbread. You don't need to prepare a ground sauce to make this curry, which means that this dish comes together fairly quickly and easily. All you need to do is cook the vegetables with the spices. This curry does a beautiful job of retaining the full flavors of the vegetables and spices.

Cabbage, potato, onions, and tomatoes are the main vegetables we use in this dish. The multiple spices that we use in this curry give a nice flavor and hotness.

Cabbage is packed with nutrients, including vitamins C and K. This vegetable may help lower inflammation in the body, improve digestion, reduce blood pressure, and lower cholesterol.

Serve this curry with cooked rice, roti, chapati, poori, or any other flatbread.

Cook Time

Ingredients

• 3 cups cabbage, finely chopped
• 2 cups potatoes, boiled, peeled, and mashed
• 2 cups tomatoes, finely chopped or minced
• 1 cup onions, finely chopped
• 1 or 2 dry red chilies, broken
• 1/4 teaspoon fenugreek seeds
• 1 teaspoon cumin seeds
• 1 inch cinnamon stick
• 1 bay leaf
• 1 teaspoon mustard seeds
• 2 or 3 cloves
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon fennel seeds
• 2 tablespoons coriander leaves, finely chopped
• 1 teaspoon salt, or to taste
• 1/2 teaspoon sugar
• 2 tablespoons oil

Instructions

1. Heat the oil in a deep-bottomed pan. Add the mustard seeds and allow them to crackle. Add the cumin seeds, fenugreek seeds, fennel seeds, cinnamon sticks, cloves, bay leaf, and broken red chilies. Saute on low heat for 30 seconds.
2. Add the chopped onions and increase the heat. Saute until the onions become pinkish and transparent. Add ginger-garlic paste and continue to saute until the raw smell of garlic dissipates.
3. Add the chopped cabbage and some salt. Adding salt quickens the cooking process. Continue to saute for 3 or 4 minutes.
4. Add the chopped tomatoes and cook until they become mushy. Add sugar and remaining salt. Mix well.
5. Add the mashed potatoes and mix well.
6. Add all of the dry masala powders: red chili powder, garam masala powder, turmeric powder, and coriander powder. Saute for 2 minutes on low heat.
7. Add 1 cup of water and mix well. Cook the mixture for 2-3 minutes until the mixture achieves a semi-solid consistency. Check for taste. Adjust salt and red chili powder. Add chopped coriander leaves. Mix well and turn off the heat. Transfer the curry to a serving dish.
8. Serve with cooked rice, poori, chapati, roti, or any other flatbread. Dunk the bread in the curry and enjoy eating!

Photo Guide

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Bajra Khichdi: An Easy Single-Pot Meal

When I have a few vegetables and pearl millet at home, I like to make khichdi (porridge) because it's a tasty, wholesome lunch or dinner. It's also quick and easy to make. It has a porridge-like consistency and a nice mouthfeel.

The main ingredients in this dish are bajra (pearl millet), vegetables, moong dal, ghee, and spices. Bajra is gluten-free and is rich in magnesium, making it heart-friendly. Its rich fiber helps maintain digestive health. Moong dal is a known source of protein.

Using ghee instead of oil makes this dish healthier and more delicious. Alternatively, you can use ghee and oil in equal parts. Serve bajra khichdi for breakfast, lunch, or dinner with fried papad or any other fried item on the side. Enjoy the wholesome meal!

Cook Time

Ingredients

• 1 cup bajra (pearl millet), washed and soaked in water overnight or 10 hours
• 1/2 cup moong dal
• 1 bay leaf
• 1 inch cinnamon stick
• 1 cardamom pod
• 3-4 cloves
• 1 teaspoon cumin seed
• 1 tablespoon ginger-garlic paste, freshly ground
• 1/2 cup onions, finely chopped
• 1 cup tomatoes, finely chopped
• 2 cups mixed vegetables, cut in 1-cm pieces (e.g., French beans, green peas, capsicum, cauliflower, carrot, etc.)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon red chili powder
• 1 green chili, finely chopped
• 1/4 teaspoon turmeric powder
• 1 1/2 teaspoons salt, or to taste
• 2 tablespoons ghee or oil (I used 1 tablespoon ghee and 1 tablespoon oil)
• 2 tablespoons coriander leaves, finely chopped

Instructions

1. In a pressure cooker, add ghee (or a mixture of ghee and oil). Heat it. Add cumin seeds, cinnamon stick, bay leaf, cloves, and cardamom. Saute on low heat until the cumin crackles.
2. Add chopped onions. Increase the heat. Saute until the onions become pinkish. Add ginger-garlic paste. Continue to saute until the raw smell escapes from the ginger-garlic paste.
3. Add chopped tomatoes and some salt. Saute the mixture for 2-3 minutes. Add chopped mixed vegetables, red chili powder, garam masala powder, coriander powder, turmeric powder, and remaining salt. Mix well. Saute the mixture for 2-3 minutes.
4. Add bajra (pearl millet) and moong dal. Saute the mixture for 1 minute. Add about 6 cups of water and bring the mixture to boil. At this stage, you can check for the taste. Add more salt or red chili powder if you want.
5. Cover the pressure cooker with the lid. Place the cooker weight when the steam starts coming out.
6. Cook on high heat until 2 or 3 whistles and simmer for 20 minutes. Turn off the heat.
7. Open the cooker lid when the pressure releases naturally. Add chopped coriander leaves. Mix well.
8. Serve bajra khichdi for breakfast, lunch, or dinner with fried papad or any other fried side dish. Enjoy the wholesome and delicious meal!

Photo Guide

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

A Soothing Side Dish for Cooked Rice

Pumpkin curry with yogurt, known locally as sihi kumbala majjige huli, is a mildly sweet and spicy gravy curry that pairs well with cooked rice, idli, dosa, etc. It is a quick and easy dish to prepare. Unlike other curries, this particular curry calls for raw masala, which means the recipe takes less time to prepare.

Pumpkin boasts many nutrients that can help strengthen your immune system. It contains beta carotene, iron, folate, fiber, and vitamins A, C, and E. This vegetable is heart-friendly and promotes healthy digestion.

Cook Time

Ingredients

For the curry:

• 3 cups pumpkin, peeled and chopped into 1 inch by 1/2 inch pieces
• 2 cups yogurt or thick curd, moderately sour
• 1 cup grated coconut
• 2 green chilies
• 1 teaspoon cumin seeds
• 1 teaspoon raw rice or rice flour
• 1 teaspoon asafoetida (hing powder)
• 1 1/2 teaspoons salt, or to taste

For the tempering:

• 2 teaspoons melted ghee or oil, preferably coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 pinches hing powder
• 8-10 curry leaves

Instructions

1. Wash the pumpkin. Peel and cut as per instructions.
2. Make the gravy for the curry: Add grated coconut, cumin seeds, green chilies, raw rice, and hing powder to a mixer jar. Grind adding enough water to get a smooth paste. Set aside.
3. Start to make the curry: Add about 4 cups of water, chopped pumpkin, and some salt to a vessel. Heat it. While keeping high heat, allow it to boil.
4. After 2 minutes, reduce the heat and cover. Covering the container shortens the cooking time.
5. After 5 minutes, the pumpkin should be soft and about three-quarters cooked.
6. Add the ground paste and mix well. Add yogurt. Add 2-3 cups of water and remaining salt. Let the mixture come to a gentle boil. Simmer for 2-3 minutes and then turn off the heat.
7. Make the tempering: Heat ghee or oil in a small pan. Add mustard seeds and allow them to pop. Add cumin seeds, curry leaves, and hing powder. Mix well. Let the cumin crackle. Turn off the heat. Add the tempering to the curry.
8. Mix the curry well at the time of serving. Serve pumpkin curry with cooked rice, idli, dosa, etc. This curry makes a delightful side dish for all types of meals.

Photo Tutorial

Cooking is one of my passions. I enjoy sharing recipes from my native Indian cuisine.

Tasty and Healthy Radish Chutney

Radish chutney (moolangi gojju) is an aromatic, tasty, and nutritious side dish.

Radish is a good source of antioxidants and minerals, including potassium and calcium. This root vegetable may help reduce blood pressure and the risk of heart disease in humans. Eating raw radish gives you maximum health benefits—and this chutney features sauteed raw radish in addition to other healthy ingredients. The recipe is very quick and easy; it took me only 15 minutes to make.

Serve radish chutney with idli, dosa, roti, paratha, cooked rice, chapati, etc. It makes a tasty side dish with all types of meals.

Cook Time

Ingredients

• 1 cup radish, grated
• 2 tablespoons split chickpeas (chana dal)
• 2 tablespoons white lentils (urad dal)
• 10 curry leaves
• 3 dry red chilies, byadigi chilies or less hot variety chilies
• 1 teaspoon tamarind, soaked in water for 10 minutes
• 1 cup grated coconut
• 1/2 cup onions, finely chopped
• 1 teaspoon coriander seeds
• 1 tablespoon oil
• 1/2 teaspoon sugar (optional, to balance the flavor)
• 1/2 teaspoon salt, or to taste

Instructions

1. Wash, peel, and grate the radish. Set aside.
2. Add oil to a deep-bottomed pan and heat it. Add split chickpeas, white lentils, coriander seeds, curry leaves, and broken dried red chilies.
3. Saute over medium heat until the lentils become golden brown and crispy.
4. Add chopped onions. Saute until the onions become pinkish. Add grated radish. Continue to saute for 2 more minutes or until the radish is semi-cooked.
5. Add grated coconut and mix. Turn off the heat and allow it to cool.
6. When the mixture reaches room temperature, add it to a mixer jar. Add tamarind, salt, and sugar.
7. Grind it while adding water as needed to get a smooth, semi-solid chutney.
8. Transfer the chutney to a serving bowl. No need to add any tempering to this chutney because the ingredients of this chutney have been fried with oil. Adding a tempering will unnecessarily increase the oil content in the chutney.
9. Serve radish chutney with cooked rice, dosa, idli, chapati, paratha, etc. It goes well as a side dish with all types of meals. Enjoy this tasty and nutritious chutney!

Photo Guide

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Bajra Roti: Gluten Free, Nutrient Dense, and Delicious

Bajra, also known as sajje or pearl millet, can be considered a miracle grain because of its health benefits. It is a gluten-free grain that has been underrated until recently. Now, its health benefits are acknowledged, and it has become a most sought-after food.

Bajra is rich in magnesium; hence it is a heart-friendly grain. It also contains potassium, which can help dilate the blood vessels and thereby lower blood pressure and cholesterol levels in the body. Rich in fiber, this grain also promotes healthy digestion.

This humble millet is not only a powerhouse of nutrients but it's also delicious. You can make various recipes using this grain. Bajra roti has an excellent flavor. I used plenty of vegetables, a few spices, and pearl millet to make this roti.

To make bajra roti, I soaked the pearl millet overnight. However, to reduce time, you can use pearl millet flour instead. This is an easy and quick recipe. These earthy-tasting pancakes make a wonderful breakfast or brunch.

Cook Time

Ingredients

• 2 cups bajra (pearl millet), washed, soaked in water overnight or for 8 hours
• 1 cup rice flour
• 1/2 cup carrot, grated
• 1/2 cup onions, finely chopped
• 1/4 cup capsicum, finely chopped
• 1/2 cup coconut, grated
• 1/2 cup coriander leaves, finely chopped
• 3 green chilies
• 1 teaspoon cumin seeds
• 1/2 inch ginger, finely chopped
• 1/2 teaspoon salt, or to taste
• 2 teaspoons oil, 1 teaspoon for the dough and 1 teaspoon for making each roti

Instructions

1. In a mixer jar, add soaked pearl millet, 2 green chilies, and chopped ginger. While adding a small amount of water, grind to get a smooth paste.
2. Collect the paste in a large mixing bowl. Add rice flour, chopped onions, grated carrot, chopped capsicum, coriander leaves, grated coconut, chopped green chilis, cumin seeds, oil, and salt. Mix well.
3. Adding water little by little, make a smooth, firm, and pliable dough. Cover the dough and set aside for 15 minutes.
4. Take a large lemon-sized portion of dough in your hand. Shape it like a ball. Grease a griddle or flat pan. Place the ball in the center. Wet your fingers and pat the dough ball to get an evenly thick disc of 4-5 inches diameter.
5. Heat the pan. After 30 seconds of cooking, add some oil to the surface. Keep the heat at medium. Cover the pan for fast cooking. Flip the disc when the bottom becomes golden brown.
6. Add a few drops of oil on the top side. Cook the bottom side until it gets golden brown spots. When both sides have golden spots, remove it with the help of a spatula and place it on a plate.
7. Serve with tomato sauce or any chutney of your choice.
8. For the next roti, run water on the hot pan to make it cold. Follow the same steps to make more roti from the dough.
9. Alternatively, you can make roti on a greased butter paper or banana leaf. Next, transfer it to a greased hot pan. In this method, you need not cool the pan each time. Making roti in this method is faster.
10. Cooking each roti takes about 2 or 3 minutes. Serve hot with chutney of your choice or tomato sauce. Enjoy the taste and reap the health benefits! This roti ensures a guilt-free breakfast.

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on December 30, 2020:

Thanks. It's truly a delicious and nutritious dish.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on December 30, 2020:

Interesting dish. Worth trying.

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Radish Is a Powerhouse of Many Essential Nutrients

Radish raita is made of raw grated radish; hence, all of the root vegetable's wonderful nutrients remain intact. Raw chopped onions give the raita a crunchiness as well as a nice flavor. Adding raw coconut sauce is optional; however, it helps reduce the strong odor of radish and makes the raita more delicious and nutrient-rich.

Although not everyone is partial to radish, it undeniably imparts many health benefits. This root vegetable is a good source of potassium, vitamin C, antioxidants, and fiber. It also contains anthocyanins, which help the heart function properly. The potassium helps to lower blood pressure. Vitamin C helps improve immunity. Fiber aids in digestion and bowel movements. And to top it all off, radish is good for skin health and overall hydration.

Serve radish raita with cooked rice. You can use radish raita as a side dish with many types of meals. Enjoy this raita and reap the health benefits!

Cook Time

Ingredients

For the raita:

• 1 cup radish, peeled, grated
• 1/2 cup onions, finely chopped
• 1/2 cup coconut, grated
• 1 cup thick curd or yogurt
• 1 green chili
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon salt, or to taste

For the tempering:

• 2 teaspoons ghee or oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal or white lentils
• a few curry leaves
• 1/2 dry red chili, broken
• 2 pinches hing (asafoetida) powder

Instructions

1. Wash, peel, and grate the radish. I used one medium-sized radish for making this raita. Collect the gratings in a mixing bowl. Add chopped onions to it.
2. In a mixer jar, add coconut gratings, mustard seeds, and green chilies. While adding a very small amount of water, grind to get a smooth thick paste. Add it to the same bowl.
3. Add curd and salt to the bowl. Mix well and set aside.
4. Make the tempering: Heat ghee or oil in a small pan. Throw in the mustard seeds and let them crackle. Add the white lentils (urad dal), red chili, and curry leaves. When the lentils become golden brown, turn off the heat.
5. Add hing powder. Mix well. Add this mixture to the raita. Now, your favorite radish raita is ready to serve!
6. Serve with cooked rice. You can use it as a side dish for all types of meals. This raita is not only nutritious but also soothing to the stomach. Enjoy the taste and reap the health benefits!

Picture Tutorial

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

A Unique, Mouthwatering Dish: Perfect for Brunch

Savory potato stuffed rice balls are an easy-to-make breakfast or brunch dish. These balls are crunchy on the outside due to the rice covering and soft on the inside due to the potato stuffing. The stuffing is made with boiled potatoes and spices.

There are four main steps involved in making this dish: making the stuffing, preparing the rice dough, making the stuffed balls, and shallow-frying them in a special pan (a pan with cavities).

Savory potato stuffed rice balls are delicious and nutritious. They make a filling breakfast or brunch. Serve them hot with coconut chutney, green chutney, or tomato sauce.

Cook Time

Ingredients

For the dough:

• 2 medium cups rice flour
• 1 teaspoon cumin seeds
• 2 teaspoons oil
• 2 cups water, or as needed
• 1/4 teaspoon salt

For the stuffing:

• 3 medium-sized potatoes, boiled, peeled, and mashed
• 1/2 teaspoon red chili powder
• 2 pinches turmeric powder
• 1/4 teaspoon garam masala powder
• 1/2 teaspoon cumin-coriander powder
• 1/4 teaspoon dry mango powder
• 1/4 teaspoon salt, or to taste
• 2 pinches sugar (optional, to balance the taste)
• 2 tablespoons coriander leaves, finely chopped

For cooking:

• 1/2 teaspoon oil, to shallow-fry each balls

Instructions

Step 1: Make the Dough

1. Heat oil in a deep bottomed pan. Add cumin seeds and let them crackle.
2. Add water and salt. Allow the mixture to come to a gentle boil; then reduce the flame and add the rice flour.
3. Stir the mixture continuously so that the rice flour cooks without forming any lumps. If needed, sprinkle a bit more water.
4. Stir continuously until the mixture comes together like a dough ball. The dough should have a smooth and pliable consistency, neither hard nor too soft. Turn off the heat.
5. Transfer the dough to a plate and allow it to cool. When it is still warm, knead it to form a smooth and pliable dough.
6. Cover it and set it aside.

Step 2: Make the Stuffing

1. Boil, peel, and mash the potatoes. Add it to a mixing bowl.
2. Add red chili powder, turmeric powder, garam masala powder, dry mango powder (amchur powder), cumin-coriander powder, chopped coriander leaves, salt, and sugar. Mix well. This makes the stuffing for the rice balls.

Step 3: Make the Stuffed Rice Balls

1. Divide the dough into many big lemon-sized portions. Also, divide the stuffing mixture into the same numbers as the dough.
2. Take one of the dough portions in your palm. Make a small cup by patting and smoothening the edges. Moist your fingers if the dough appears a bit dry.
3. Place a stuffing portion inside the cup.
4. Join the open end to cover the stuffing on all sides. By keeping it between two palms, get a ball shape.
5. Make the rest of the stuffed balls that you need for your first batch. Cover the remaining dough and the stuffing.
6. Heat a pan that has many cup-shaped cavities (paddu pan). I used a pan with seven cavities.
7. Add 1/4 teaspoon oil to each cavity. Place a stuffed dough ball in each of the cavities. Keeping the medium flame, roast the balls by turning them around inside the cavity and adding drops of oil.
8. When the balls become golden brown and crunchy, remove them with the help of a spoon. Make the next batch in the same way.
9. Your favorite savory potato stuffed rice balls are ready to serve! Serve them hot with coconut chutney, green chutney, or tomato sauce. Enjoy eating these balls for breakfast or brunch. They make a filling and delightful breakfast.

Picture Tutorial:

Comments

ShailaSheshadri (author) from Bengaluru on December 14, 2020:

I am sure your dish will turn out delicious. Thanks.

Alnajda Kadi from Tirana Albania on December 14, 2020:

I will try it for sure. Thank you for sharing.

ShailaSheshadri (author) from Bengaluru on December 13, 2020:

Thanks for reading the article. Though the stuffing includes spices, you can consider it as a savory dish. It is tasty. Worth trying!

Alnajda Kadi from Tirana Albania on December 11, 2020:

Spicy.

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

A Quick and Easy Bakery-Style Snack!

Masala bread toast is a spicy, colorful, and crunchy snack that you can serve as an evening snack or light dinner. Featuring plenty of chopped vegetables and spices, this toast makes a delightful snack with a nice mouthfeel.

You can prepare this toast in the oven or on the stovetop, but I think the oven produces a better texture. Making this snack is fairly quick; it took me just 30 minutes to prepare.

Cook Time

Ingredients

• 8 slices bread
• 1 cup onions, chopped lengthwise in thin strips
• 1 cup carrot, grated
• 1 cup capsicum, finely chopped
• 1 cup tomato, finely chopped
• 1 teaspoon red chili powder
• 1/2 teaspoon cumin and pepper powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon chat masala powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt, or to taste
• 3 teaspoons oil
• 1/2 cup coriander leaves, finely chopped

Instructions

1. In a large bowl, add chopped onions, capsicum, tomatoes, coriander leaves, and grated carrots.
2. Add red chili powder, garam masala powder, turmeric powder, chat masala, cumin-pepper powder, salt, and oil. Gently mix. This mixture is the topping (stuffing) for the masala bread toast.
3. Arrange the bread slices on a plate. Thickly spread the stuffing on each bread slice.
4. Keep the bread slices one near the other on a grill stand. Place the grill stand inside the oven. If you are using a small stand, you can toast four slices at a time.
5. Press the grill button. Next, adjust the timer. Grill for 9 or 10 minutes. When the oven turns off, take the grill stand out.
6. The perfect bakery-style masala bread toast is ready! Serve it hot and enjoy the taste. This makes a satisfying evening snack or a light dinner.

Photo Guide

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

A Paratha With Royal Origins

Mughlai paratha, as the name suggests, traces its roots to the Mughal Empire in India. These parathas are richly stuffed with a unique blend of paneer, spices, and vegetables or meat.

Not only are these parathas delicious, they are highly nutritious with plenty of protein, vitamins, and fiber. They pair well with green chutney, tomato sauce, or a mildly spicy gravy curry.

Making this recipe is fun and easy. Altogether, it took me about an hour to prepare this dish for four people. If you consider how tasty these parathas are, in addition to their illustrious royal origins, it is well worth giving them a try.

Cook Time

Ingredients

For the dough:

• 1 1/2 medium cups wheat flour
• 1 1/2 medium cups all-purpose flour
• 1/4 teaspoon baking soda or cooking soda
• 1 tablespoon oil or melted ghee
• 1/4 teaspoon salt, or to taste

For the filling:

• 1/2 cup carrot, grated
• 1/2 cup capsicum, finely chopped
• 1/2 cup cabbage, finely chopped
• 1/2 cup French beans, finely chopped
• 1/2 cup onions, finely chopped
• 1/2 cup spinach, finely chopped
• 1/2 cup potato, peeled, boiled, and mashed
• 2 teaspoons oil
• 1 teaspoon cumin seeds
• 1 tablespoon ginger-garlic paste
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon dry mango powder (amchur powder)
• 1 cup paneer, grated
• 1/2 cup coriander leaves, finely chopped
• 1 teaspoon melted ghee or oil, for cooking each paratha

Instructions

Step 1: Make the Dough

1. In a large mixing bowl, add the wheat flour, all-purpose flour, baking soda or cooking soda, oil or melted ghee, and salt. Mix well.
2. Add water little by little and knead in order to form a soft, firm dough.
3. Cover the dough and set aside.

Step 2: Make the Stuffing

1. Chop all the veggies as directed above. Boil the potato, peel, and mash it.
2. Heat the oil in a deep-bottomed pan. Add the cumin seeds and allow them to crackle. Add the ginger-garlic paste. Saute on low heat for a few seconds or until the raw smell of the garlic goes away.
3. Add the chopped onions. Increase the heat and saute until the onions become pinkish.
4. Throw in the chopped veggies and some salt. Saute on high heat for 2 to 3 minutes. Reduce heat. Add the mashed potato and saute until well combined.
5. Add all of the spice powders (turmeric powder, garam masala powder, red chili powder, and dry mango powder). Saute for 1 minute.
6. Add the grated paneer and remaining salt. Continue sauteing for a few seconds and ensure that the paneer is evenly mixed. Turn off the heat.
7. Transfer the mixture to a plate and allow it to cool.

Step 3: Assemble and Cook

1. Divide the dough into four portions. Roll each portion into a ball. Divide the filling into four portions.
2. Take one ball and one portion of filling. Make a patty out of the ball. Dust it with wheat flour. Roll it out to make a disc of 6 to 7 inches in diameter. Place the filling in the center.
3. Spread out the filling evenly, leaving at least 2 inches on all sides.
4. Fold the right and left sides along with the stuffing and join them in the center. Then fold the bottom and top towards the center and join them.
5. You should now have a rectangle-shaped stuffed paratha.
6. Make the rest of the parathas in the same way. Keep them on a plate.
7. Heat a pan and grease it with some oil. Place a raw paratha on it. Keep the heat at medium-high.
8. Cook until the bottom side becomes flecked with golden brown spots. Flip it and add a few drops of oil on the top. Let the other side of the paratha also get golden brown spots. Continue flipping until well cooked. The cooking process may take about 1 1/2 minutes per paratha. Transfer each cooked paratha from the pan to a serving plate.
9. Cook all the parathas in the same way.
10. Serve hot Mughlai paratha with tomato sauce, green chutney, or any mild-spicy gravy curry. Enjoy!

Photo Tutorial

Comments

ShailaSheshadri (author) from Bengaluru on November 26, 2020:

Hi Lakshmi, thanks for the compliment.

Lakshmi from Chennai on November 26, 2020:

My favourite recipe ever.

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Fantastically Delicious Paratha

Cabbage and onion is an extremely tasty, flavorful, and nutritious combination. Cabbage onion paratha is a delightful recipe that incorporates this fantastic combination of ingredients.

This recipe is very simple and easy; it took me just 40 minutes to prepare. You can serve these parathas with a simple tomato sauce or yogurt, or with a mild-spicy gravy curry for an extra spicy kick.

Cook Time

Ingredients

• 3/4 cup onion, finely chopped
• 3 heaped cups cabbage, finely chopped
• 3 heaped cups wheat flour
• 1 tablespoon cumin seeds
• 2 teaspoons oil, for the dough
• 1/4 teaspoon turmeric powder
• 1 1/2 teaspoons chili flakes
• 1/2 teaspoon garam masala powder
• 1/4 teaspoon amchur powder (dry mango powder)
• 1/2 teaspoon coriander powder
• 3/4 teaspoon salt, or to taste
• 1 teaspoon melted ghee or oil, for making each paratha

Instructions

1. Heat oil in a deep-bottomed pan. Add cumin seeds. Allow them to crackle. Throw in the chopped onion. Saute on medium heat until the onions become pinkish.
2. Add chopped cabbage and some salt. Continue to saute on medium heat for 5 to 6 minutes or until the cabbage becomes soft and gets three-fourths cooked.
3. Reduce the heat to a minimum. Add turmeric powder, garam masala powder, dry mango powder, coriander powder, chili flakes, and remaining salt. Saute until the spices combine well with the cabbage mixture. Turn off the heat and transfer the mixture to a large mixing bowl. Allow it to cool for some time.
4. When it comes to room temperature, add the wheat flour. Make a smooth and firm dough while adding some water if needed. Cover the dough and set aside for 5 minutes.
5. Softly knead the dough once. Divide it into many large lemon-sized portions. Shape each portion into patties.
6. Start working with one of the patties and dust it with wheat flour. Roll it while dusting wheat flour to make an 8-inch diameter disc. Similarly, make all the discs.
7. Heat a griddle or flat pan. Keep the heat at medium. When the pan becomes hot, place a raw paratha on it. Add some melted ghee or oil evenly.
8. Let the lower side of the paratha get golden brown spots. Flip it.
9. Add ghee or oil on the top side. Similarly, the other side also should get golden brown spots. Cooking a raw paratha may take about 1 minute.
10. Cook all the raw parathas in the same way. Stack them one above the other. This process keeps the parathas smooth and warm for a longer time.
11. Serve with tomato sauce and yogurt. Add a mild-spicy curry for some extra spice.
12. These nutrient-rich cabbage onion parathas make a delightful breakfast, lunch, or dinner. Enjoy!

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on November 21, 2020:

Thanks for reading this hub. Hope you will try this recipe.

Peggy Woods from Houston, Texas on November 20, 2020:

I would have to get a couple of ingredients in order to make this, but it sure sounds good! Thanks for your recipe.

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

A Unique Protein-Rich Side Dish in 15 Minutes!

Peanut fried gram chutney is made with roasted peanuts, fried gram, green chilies, ginger, mint leaves, coriander leaves, tamarind, sauteed onions, and salt. Mildly spicy and delicious, this chutney has a nice aroma and a crunchiness that comes from the sauteed onions. It's healthy too—it is rich in protein, vitamins, and minerals. In addition, it includes good fat and plenty of fiber.

Serve this easy-to-make and nutrient-dense side dish with paratha, rice roti, dosa, idli, cooked rice, etc. It makes a delightful side dish with all types of meals.

Cook Time

Ingredients

• 1 cup peanuts, roasted
• 1 1/4 cups fried gram
• 1 cup finely chopped onions
• 3 green chilies, roughly chopped
• 1/4 cup mint leaves, washed and pat-dried
• 1/4 cup coriander leaves, washed and pat-dried
• 1/4 inch ginger, roughly chopped
• 1 teaspoon tamarind pulp, or 1/2 teaspoon tamarind soaked in water for 15 minutes
• 1/2 teaspoon salt, or to taste
• 1 teaspoon oil, for sauteing chopped onions

Instructions

1. Add peanuts to a deep-bottomed pan. Saute on medium heat until you see brown spots on its skin. This process may take about 2 or 3 minutes. Turn off the heat and transfer the roasted peanuts to a plate. Allow it to cool completely.
2. In a mixer jar, add the roasted peanuts, fried gram, broken green chilies, chopped ginger, tamarind pulp, and salt. Grind to get a coarse powder. Add mint leaves, coriander leaves, and water as needed. Continue to grind to get a near-smooth paste. This paste should be semi-solid. Add water and mix well to get the right consistency. Collect the paste in a bowl.
3. Heat oil in the same deep-bottomed pan and saute the chopped onions until they become pinkish. Turn off the heat and transfer the onions to the bowl containing the chutney.
4. Mix well. Serve with rice roti, paratha, idli, dosa, cooked rice, etc. This crunchy and delicious chutney makes a delightful side dish for all types of meals.

Picture Tutorial

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Tasty and Healthy Radish Chutney

Moolangi (radish) chutney is a delightfully crunchy, aromatic, and nutritious side dish.

Radish is a good source of antioxidants and minerals, including potassium and calcium. This root vegetable may help reduce blood pressure and the risk of heart disease in humans. Eating raw radish gives you maximum health benefits—and this chutney features raw radish in addition to other healthy ingredients. The recipe is very quick and easy; it took only 15 to 20 minutes to make.

Serve this chutney with roti, paratha, cooked rice, chapati, etc. It goes well as a side dish with all types of meals.

Cook Time

Ingredients

• 2 heaped cups radish, peeled and grated (I used 3 medium radishes)
• 2 green chilies, broken
• 1/2 cup coconut gratings
• 1/4 cup chopped onions
• 2 tablespoons split chickpea (split Bengal gram)
• 2 tablespoons urad dal (white lentils)
• 1 teaspoon tamarind, soaked in water for 20 minutes or 2 teaspoons tamarind pulp
• 3-4 garlic cloves
• 1/4-inch ginger, peeled and chopped
• 10-15 curry leaves
• 1/2 cup coriander leaves
• 2 teaspoons oil, I used coconut oil, can use any cooking oil
• 3/4 teaspoon salt, or to taste

For the tempering:

• 1 teaspoon mustard seeds
• a few curry leaves
• 1/8 teaspoon hing powder
• 1 tablespoon oil

Instructions

1. Wash the radish and peel them. Grate them and set aside.
2. Heat the oil in a deep-bottomed pan. Keep the heat at medium. Add split chickpeas (split Bengal gram) and saute for 10 seconds. Add urad dal (white lentils). Continue to saute until the lentils turn golden brown. Add it to a mixer jar.
3. Add garlic, chopped green chilies, and ginger to the same pan. Saute for a few seconds. Add chopped onions. Continue to saute until the onions become pinkish. Add the mixture to the same mixer in which you collected the lentils.
4. Add curry leaves and coriander leaves to the pan. Saute them until the curry leaves get cooked. Turn off the heat. Add the mixture to the same mixer jar.
5. Add tamarind pulp, grated coconut, and salt to the same mixer. Grind to get a smooth paste. While grinding, add water if needed.
6. Collect the paste in a large bowl. Add the grated radish. Mix well. This chutney should be semi-solid. Add water if needed to adjust the consistency. Mix well.
7. Make the tempering: Heat the oil in a small pan and throw in the mustard seeds. Allow them to crackle. Add curry leaves and hing powder. Saute over low heat until the curry leaves become crispy. Turn off the heat. Transfer the tempering to the bowl containing radish chutney. Mix well.
8. Serve with paratha, chapati, roti, or cooked rice. Enjoy eating it as a side dish with all types of meals.

Photo Tutorial

Comments

ShailaSheshadri (author) from Bengaluru on November 09, 2020:

Hi, Lakshmi. Thanks for the lovely comment. I hope you will try this recipe!

Lakshmi from Chennai on November 09, 2020:

Hi, Nice recipe.

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

A Quick, Healthy, and Delicious Side Dish

Garlic is called lasun in Hindi. It is a superfood that is highly nutritious but is low in calories. The active compounds in garlic can reduce blood pressure and cholesterol levels, and it has antibiotic properties. It can help combat many common ailments including indigestion, the common cold, etc.

Serve garlic chutney with rice, dosa, idli, paratha, chapati, roti, etc. It is a mouthwatering side dish that pairs well with all types of meals.

Cook Time

Ingredients

• 2 tablespoons ghee
• 2 teaspoons mustard seeds, 1 teaspoon for the tempering and 1 teaspoon for grinding
• 1 teaspoon urad dal (white lentils)
• 1/4 cup medium garlic cloves, chopped
• 3/4 cup coconut, grated
• 2 dry red chilies, broken
• 1 tomato, finely chopped
• 1 teaspoon tamarind pulp, or tamarind soaked in water for 20 minutes
• 1/2 teaspoon jaggery powder
• 1/8 teaspoon turmeric powder
• 3/4 teaspoon salt, or to taste
• 1/8 teaspoon hing powder

Instructions

1. Heat the ghee in a deep-bottomed pan. Add 1 teaspoon mustard seeds and let them crackle. Add urad dal. Saute until urad dal becomes golden brown.
2. Add chopped garlic. Saute on medium-low heat until it becomes a bit crunchy. Add hing powder and mix well. Turn off the heat and transfer the mixture to a bowl. Set aside.
3. In a mixer jar, add chopped tomatoes, broken dry red chilies, 1 teaspoon mustard seeds, and coconut gratings. Grind to get a smooth paste. Typically, you don't need to add water because the tomatoes add moisture. However, if necessary, you can add a very small amount water.
4. Heat the same pan once again. Add tamarind pulp, 1 cup of water, jaggery, and turmeric powder. Allow the mixture to come to a boil. Simmer for 1 minute.
5. Add ground paste and salt. Mix well. Let it cook for 2 to 3 minutes. Add garlic mixture. Continue to saute over low heat until the gravy becomes semi-solid and greasy (about 4 to 5 minutes).
6. Turn off the heat and transfer the garlic chutney to a serving dish. Delicious, spicy, and aromatic multi-purpose garlic chutney is ready to serve!

Notes

• Serve the chutney as a side dish with paratha, vada-pav, masala dosa, cooked rice, fried rice, ghee rice, curd rice, etc. This garlic chutney has beneficial medicinal value and adds flavor to all types of meals.
• This chutney remains fresh for two days at room temperature. For more shelf life, store it in an airtight container and keep in the refrigerator.

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on November 06, 2020:

Thanks for your appreciating comment. Please try this recipe.

Kalpana Iyer from India on November 06, 2020:

Delicious! Thank you for sharing the recipe.

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Delicious Curry in Just 30 Minutes

It's not always possible to make elaborate meals, but this bhindi masala (okra curry) is just as tasty as recipes that take far longer. Not only is it delicious and easy to make, it's also very healthy, as well. Okra is a known source of calcium, vitamins, folic acid, and fiber. It's low in calories, too.

This curry doesn't include any onion or garlic. The main ingredients in addition to okra are tomatoes, spices, and curd.

Serve this delightful side dish with roti, chapati, rice, paratha, or any other flatbreads.

Cook Time

Ingredients

• 20 tender medium-size okra, tender
• 2 small cups tomatoes, finely chopped
• 1/4 cup yogurt or thick curd
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 2 pinches hing powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon garam masala powder
• 1/4 teaspoon coriander powder
• 2 pinches amchur powder (dry mango powder)
• 1/8 teaspoon sugar (optional, to balance the taste)
• 1/2 teaspoon salt, or to taste
• 2 teaspoons coriander leaves, finely chopped

Instructions

1. Wash the okra (bhindi). Place them on a cotton towel. Pat them dry. Trim off both the ends of each okra with a knife. Discard the ends.
2. Cut the long okra into half and leave the short ones as is. Slit each piece until half-length. This process is mainly to cook the pieces faster and make them absorb the spices.
3. Heat 1 tablespoon oil in a deep-bottomed nonstick pan. Add okra. Saute over medium heat until they are half cooked. Turn off the heat and transfer the okra onto a plate.
4. In the same pan, add the remaining oil. Keep the heat at medium. Add cumin seeds and allow them to crackle. Add hing powder. Add chopped tomatoes and some salt.
5. Increase the heat. Allow the tomato mixture to cook until they become mushy. To quicken cooking, lower the heat and cover the pan for 5 to 6 minutes. Stir occasionally.
6. Once the tomatoes are soft and mushy, reduce the heat to a minimum. Add red chili powder, amchur powder, garam masala powder, turmeric powder, sugar, coriander powder, and the remaining salt.
7. Saute the mixture for 1 minute. Add yogurt or thick curd. Continue to saute until the mixture becomes thick and a little bit dry.
8. Add 1 cup of water. Mix well. Let the mixture come to a gentle boil. Add the sauteed okra. Mix well.
9. Reduce the heat and cover the pan. Allow the mixture to simmer for 4 to 5 minutes. By this time, the okra should be well cooked and blended with the gravy.
10. Add the chopped coriander leaves and gently mix. Turn off the heat and transfer the curry to a serving dish.
11. Serve this masala with roti, chapati, rice, paratha, or any other flatbreads. This curry makes a delightful side dish for all types of meals.

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on November 02, 2020:

Thanks for reading this article. Please try the recipe.

Lakshmi from Chennai on November 02, 2020:

Hi ShailaSheshadri, your recipe looks so simple and delicious.Thanks for sharing.

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Healthy and Tasty

Whole chickpea flour jaggery balls (idi kadale hittu bella unde) are very nutritious: they are rich in iron, protein, and other essential nutrients. In terms of texture and flavor, they are moderately chewy, mildly sweet, and delicious.

The recipe calls for whole chickpea flour, jaggery, ghee, cashew nuts, copra, and cardamom powder. You can eat these balls cold. Store the remaining balls in an airtight container for up to 20 to 25 days. Eat this nutritious ball daily for good health!

Cook Time

Ingredients

• 2 heaped cups whole chana (chickpea) flour, I used whole black chana flour
• 2 tablespoons small dry coconut pieces
• 2-3 tablespoons small cashew nut pieces
• 2 1/2 teaspoons ghee
• 3 to 4 cardamom powder
• 1 1/3 cups powdered jaggery, preferably sticky jaggery meant for making jaggery balls

Instructions

1. If you want to make whole black chana flour at home, roast about 1 1/4 cups of whole black chana over low heat until they get black spots here and there. Allow it to cool. When it's cold, grind to get smooth flour. You will get 2 cups of flour. Set aside.
2. Heat 1/4 teaspoon ghee in a deep bottomed pan. Add the dry coconut pieces. Saute until the coconut becomes crunchy. Transfer the roasted coconut to a plate.
3. Add 1/4 teaspoon ghee to the same pan. Saute the cashew nut pieces until they get light golden spots. Remove and add it to the plate with dry coconut pieces.
4. Add jaggery and 2 tablespoons of water to the same pan. Stir the mixture keeping the heat at medium. The jaggery will melt after some time. The mixture should start to bubble. It will look reddish and become thicker.
5. After 5 minutes, take some mixture in a spoon and drop it back to the pan. If it falls like a single thread, it is the right consistency. This process may take about 5 to 6 minutes of stirring. Once the jaggery syrup reaches the needed consistency, lower the heat to a minimum.
6. Add the roasted cashew nut pieces, dry coconut, cardamom powder, and whole black chickpea flour. Mix with the jaggery syrup. This process may take about 1 minute.
7. Add the remaining ghee. Turn off the heat. Let the pan sit on the stove. Combine the mixture well.
8. Allow the mixture to cool down a little bit. Start making balls when the mixture is moderately hot but manageable to hold in your fingers.
9. Take some mixture inside your fist. Press all over to form a round ball. Similarly, make even-sized balls with the remaining mixture. Spread them out on a plate to cool.
10. After 1 or 2 hours of resting, the balls will become moderately hard. They are now ready to eat. In my opinion, these balls become even tastier the next day.
11. Store the balls in an airtight container and enjoy eating them for up to 15 to 20 days.

Photo Tutorial

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

A Tasty Gravy Curry in Just 40 Minutes

Mung beans (green gram) are nutritionally balanced legumes that are packed with nutrients, including vitamins, minerals, and beneficial enzymes. Cooked mung beans are soft and tasty. Mung bean curry makes a lovely side dish with jawar roti, poori, chapati, paratha, etc.

This curry is a quick and easy recipe—you can prepare it in just 40 minutes. The roasted ginger, garlic, and onions impart an irresistible flavor, and the roasted tomatoes provide a nice tanginess. I hope you enjoy this recipe!

Cook Time

Ingredients

• 1 heaped cup dried green gram (mung beans), soaked in water for 2 hours and cooked with water
• 4-5 garlic cloves, finely chopped
• 1/2-inch piece ginger, finely chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 3-4 curry leaves
• 1 onion, finely chopped
• 2 tomatoes, finely chopped or crushed
• 1 green chili, finely chopped
• 2 tablespoons finely chopped coriander leaves
• 1/2 teaspoon sugar (optional, to balance the taste)
• 3-4 teaspoons oil
• 1 teaspoon red chili powder
• 2 pinches turmeric powder
• 1/4 teaspoon dry mango powder (amchur powder)
• 1/2 teaspoon garam masala powder
• 1 1/4 teaspoons salt, or to taste
• Onion slices, for garnish

Instructions

1. Wash the dried green gram (mung beans) and soak in water for 2 hours. Add some salt to taste. Cook it in a pressure cooker up to 4 whistles and simmer about 6-8 minutes. By this time, the green gram should be cooked. When the pressure releases naturally, open the cooker lid and take out the container. Set aside.
2. Heat oil in a deep-bottomed pan. Throw in the mustard seeds and allow them to pop.
3. Add the cumin seeds and curry leaves. Let the cumin crackle.
4. Add the chopped ginger and garlic. Saute over medium heat until you get a nice aroma from the roasted garlic.
5. Throw in chopped onions and green chilies. Saute the mixture until the onions become pinkish and translucent.
6. Add the chopped tomatoes (or tomato pulp) and salt. Cook the mixture for 4-5 minutes on high heat while stirring occasionally. Afterward, reduce heat.
7. Add the turmeric powder, garam masala powder, amchur powder, and red chili powder. Saute for 1 minute.
8. Add cooked mung beans with its water, sugar, and remaining salt. Add 1 cup of water. Continue to cook the mixture for 2 minutes. Turn off heat. Add chopped coriander leaves and mix well.
9. Transfer the curry to a serving bowl. Garnish with chopped coriander leaves and onion slices. Serve with roti, chapati, jawar roti, poori, paratha, etc. Enjoy!

Picture Tutorial

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

What Is Sev Chikki?

First, I'll explain what chikki is. Chikki is a traditional Indian sweet made of jaggery or sugar and nuts. Chikki made with groundnuts is common.

Sev chikki is a type of chikki in which sev (crunchy gram flour noodles) is added. Making it involves three steps. First, you make the sev. Next, you mix it with boiled jaggery syrup and later, and then finally, you make the bars.

Sev chikki is crunchy and light—it makes a great anytime snack. It's also nutritious because of the abundant nutrients in the jaggery and gram flour. These protein-rich bars are a favorite of children and elders, as well.

Try this quick and easy snack whenever you crave something light and healthy!

Cook Time

Ingredients

For the sev:

• 1 heaped cup gram flour (besan)
• 1 tablespoon rice flour
• 1/4 teaspoon salt
• 1 1/2 tablespoons oil, for the dough
• Oil for deep-frying

For the jaggery syrup:

• 3/4 cup jaggery, powdered
• 2 tablespoons water

Instructions

1. In a large mixing bowl, add gram flour, rice flour, and salt. Mix well.
2. Take the oil for making the dough in a pan and heat it until very hot. Pour it on the flour mixture. You will hear a sizzling sound. Mix it well.
3. Adding water little by little, make a smooth dough. No need to rest the dough.
4. Prepare the appliance for making the sev. Use a thin sev mould and fill the dough in the slot.
5. Heat the oil for deep-frying. Gently press or squeeze the dough by moving the appliance in a circular motion, so that the raw sev falls circularly into the hot oil. Fry the sev over medium heat.
6. Thin sev fries faster. Flip the sev quickly with the help of a spatula. Remove it from the oil and place it on an absorbent paper towel. Repeat the same process with the remaining dough.
7. Once the sev becomes cools completely, it will become very crunchy. Gently break them with your fingers to get uniform, smaller sev pieces. Set aside.
8. Keep a steel plate ready for pouring the hot sev chikki mixture.
9. Prepare the jaggery syrup: Heat a deep bottomed pan. Add powdered jaggery and 2 tablespoons of water. Mix well.
10. Keep the heat medium-high. Stir the mixture continuously. After 3-4 minutes, the jaggery should melt completely. Reduce heat. Boil the mixture until it becomes thicker and forms a two-string consistency. To check the consistency, drop a little bit of the jaggery liquid into the water stored in a bowl. If you are able to collect the jaggery inside the water and form a ball out of it, it is the right consistency.
11. Keeping the heat on low, add the broken sev and mix well. Keep the mixture on low heat for a few seconds.
12. Turn off the heat and transfer the mixture to the steel plate. Evenly spread it with the help of a spatula. Set it aside to cool.
13. After 5 minutes, draw shallow lines on it with the help of a knife, so that you can make square or rectangle pieces.
14. Once it cools a bit, insert the knife deeper on the lines to separate the pieces.
15. Take out the pieces when it becomes completely cold. Enjoy eating the crunchy and nutritious jaggery sev bars (sev chikki).
16. Store the remaining pieces in an airtight container and enjoy eating them for up to 2 weeks.

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on September 24, 2020:

Thank you so much, Megha for your appreciation. Sev chikki is crunchy and delicious. Please try this recipe!

Megha Ginnare from BHOPAL on September 24, 2020:

My mother prepares namkeen sev. This was sweet. Really innovative and quite easy. Thanks for sharing

ShailaSheshadri (author) from Bengaluru on September 24, 2020:

Thanks for reading this hub and leaving lovely comments.

Lakshmi from Chennai on September 24, 2020:

Healthy and innovative recipe.

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

A Healthy and Delicious Soup or Side Dish

Beetroot is a dark pink vegetable packed with essential nutrients including folate, fiber, iron, and vitamin C. Not only is it healthy, but this veggie stays fresh in the refrigerator for many days.

Beetroot rasam is an easy-to-make, mouthwatering dish that incorporates beetroot, pigeon peas, and spices. It has a smoky flavor due to the garlic tempering.

Serve this rasam as a soup or as a side dish with cooked rice.

Cook Time

Ingredients

• 1/2 cup split pigeon pea
• 2 cups thinly chopped beetroot
• 1/4 cup roughly chopped tomato
• 2 tablespoons grated coconut
• 2 teaspoons ghee or coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 3-4 curry leaves
• 2 tablespoons rasam powder, homemade or store-bought
• 5 garlic cloves, slightly crushed
• 2 teaspoons tamarind pulp
• 1/4 teaspoon hing (asafoetida) powder
• 1/2 teaspoon jaggery powder, or to taste
• 2 teaspoons chopped coriander leaves
• 1/4 teaspoon turmeric powder
• 1 1/4 teaspoons salt, or to taste

Instructions

1. In a pressure cooker container, add washed split pigeon peas, chopped beetroot, tomatoes, and 1/2 cup water. Place the container inside the cooker. Cook over medium-high heat up to 4 whistles and simmer for 5 minutes. Turn off the heat.
2. When the pressure releases naturally, remove the weight and cooker lid. Take out the container and allow it to cool.
3. Once the contents has cooled, add it to a mixer jar. Add grated coconut. Pulse it 4-5 times to get a smooth paste. Set aside.
4. Heat the oil in a deep-bottomed pan. Add mustard seeds and allow them to crackle.
5. Add cumin seeds, curry leaves, and slightly crushed garlic cloves. Saute over low heat until the garlic becomes golden brown. Add hing powder and mix well.
6. Add the paste. Add about 8 cups of water and bring it to a gentle boil. Add turmeric powder, jaggery powder, tamarind pulp, rasam powder, and salt. Mix well.
7. Let the mixture boil for 4-5 minutes. Add chopped coriander leaves. Mix well and turn off the heat.
8. Serve the rasam as a soup or as a side dish with cooked rice.

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on September 01, 2020:

Hi Lakshmi, nice to hear that you are going to try this recipe. Good luck!

Lakshmi from Chennai on September 01, 2020:

Hi ShailaSheshadri, Sure, definitely I will try.

ShailaSheshadri (author) from Bengaluru on September 01, 2020:

Thanks, Lakshmi. Please try this quick and easy recipe. You will love this rasam!

ShailaSheshadri (author) from Bengaluru on September 01, 2020:

Hi Umesh Chandra Bhatt,

Thanks for reading this hub and for leaving an encouraging comment as usual. You must try this recipe. Beetroot rasam is not only colorful but nutritious and delicious as well. Most of the beetroot rasam recipes don't use split pigeon pea (tur daal). I added some tur daal in this recipe to make it healthier and a little bit thicker. The rasam came out so good!

ShailaSheshadri (author) from Bengaluru on September 01, 2020:

Thank you for reading this article and for the lovely comment!

JEREMIAH MWANIKI KILUNDA from Nairobi on September 01, 2020:

Thanks for sharing this important recipe. The dish is palatable.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on September 01, 2020:

This is probably a new combination as I am viewing it for the first time. It appears to be a good idea and beetroot would give it that special colour.

Lakshmi from Chennai on September 01, 2020:

Hi ShailaSheshadri ,interesting recipe,thank you for sharing such a healthy recipe.

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Traditional South Indian Breakfast Dish

Masala poha (spiced flattened rice) served with upma makes an excellent breakfast, and in South Indian restaurants, it is a very popular breakfast option. Poha means flattened rice in Hindi.

To make masala poha, we mix flattened rice with spices and a flavorful tempering. The crunchy flattened rice flakes, the spices, and the crispy white lentils in the tempering blend nicely to create a very tasty and satisfying dish.

Making this recipe easy and quick. No prior planning is needed, and if you don't happen to have upma on hand, you can enjoy the masala poha on its own. Serve it with a cup of hot coffee or tea.

Cook Time

Ingredients

• 3 heaped cups flattened rice, extra thin variety
• 3-4 red chilies, broken
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• Small piece tamarind
• 1 teaspoon jaggery or jaggery powder
• 1 1/4 teaspoons mustard seeds, 1/4 teaspoon for the masala and 1 teaspoon for the tempering
• 2 pinches hing (asafoetida) powder
• 2-3 tablespoons grated coconut
• A few curry leaves
• 1 teaspoon white lentils (urad dal)
• 3/4 teaspoon salt, or to taste
• 2 teaspoons oil, coconut oil preferred

Instructions

1. Heat a very small amount of oil in a small pan. Add cumin seeds and coriander seeds. Saute them for a few seconds.
2. Add the broken dry red chilies. Saute for 4-6 seconds. Turn off the heat and transfer the mixture to a mixer jar.
3. Add the mustard seeds, tamarind, jaggery, half of the grated coconut, and salt to the mixer. Grind to get a coarse paste.
4. Remove the prepared paste and add it to a large mixing bowl. Add flattened rice. Set aside.
5. Make the tempering: Heat the remaining oil in a small pan. Throw in the mustard seeds and allow them to crackle.
6. Add the white lentils and curry leaves. Saute the mixture until the lentils become golden brown.
7. Add hing (asafoetida) powder. Mix well. Turn off the heat and add the tempering to the bowl containing the flattened rice and the masala. Add the remaining grated coconut.
8. Gently mix the ingredients, so that the flattened rice blends well with the spices and the tempering. At this point, check for taste and add more salt if needed.
9. Serve with a cup of hot coffee or tea. You can also enjoy it with upma for breakfast. This combination makes an excellent breakfast.

Photo Guide

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Secret Ingredient: Cashew Nuts!

Tangy and sweet, onion tomato chutney is made by sauteing fresh onions and tomatoes and then combining them with cashew nuts, jaggery, and spices. The cashew nuts add a wonderful richness, but unlike similar chutneys, this one doesn't include coconut.

Onions are low in calories, nutrient-dense, and high in vitamins and minerals. Eating them daily has many health benefits, not to mention the fact that they make foods more flavorful.

Tomatoes have many health benefits as well; they are rich in antioxidants and are a good source of folates, potassium, and vitamins C and K. They impart a tangy flavor to foods.

Serve onion tomato chutney with idli, dosa, steamed rice, etc. This chutney is a delightful side dish for any meal.

Cook Time

Ingredients

For the chutney:

• 1 small cup onion slices
• 2 medium cups chopped tomatoes
• 1/2 small cup broken cashew nuts
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 3-4 dry red chilies, hot and less-hot variety mixed
• 1 teaspoon jaggery powder
• 1/2 teaspoon tamarind pulp, or a small piece of tamarind soaked in water for 15 minutes
• 1 1/2 teaspoons oil
• 3/4 teaspoon salt, or to taste

For the tempering:

• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (white lentils)
• 1 1/2 teaspoons oil
• A few curry leaves
• Pinch asafoetida (hing powder), optional, it gives nice flavor

Instructions

1. Heat some oil in a deep-bottomed pan.
2. Add cumin seeds, coriander seeds, and broken red chilies to the pan. Saute the mixture for a few seconds.
3. Add chopped onions. Saute until the onions become pinkish.
4. Add chopped tomatoes and the broken cashew nuts. Saute until the tomatoes become a little mushy.
5. Add jaggery powder and tamarind pulp (or soaked tamarind). Mix well. Turn off the heat and allow the mixture to cool completely.
6. Add the mixture to a mixer jar. Add salt. Grind, adding water as needed, to get a smooth paste.
7. Transfer it to a serving bowl.
8. Make the tempering: Add some oil to a small pan and turn on the heat. Throw in mustard seeds and let them crackle.
9. Add the white lentils and curry leaves. Saute the mixture for a few seconds or until the lentils become golden brown.
10. Add asafoetida powder. Mix well.
11. Turn off the heat. Transfer it to the bowl containing the onion tomato chutney. Mix well.
12. Your favorite onion tomato chutney is ready to serve! Serve it with dosa, idli, or steamed rice. Enjoy!

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on August 25, 2020:

Thanks a lot. This chutney is popular in India. I am pleased with your inspiring comments.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on August 25, 2020:

We make this chutney. It is my favouritre. Your recipe is much more elaborate.

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Delicious and Healthy

A gluten-free whole grain, finger millet (ragi) is a rich source of fiber, calcium, good carbs, amino acids, and vitamin D. This grain is known to have a soothing effect on the gut, and it helps to cool the body in summer.

Though finger millet is not so tasty on its own, its incorporation into a spicy side dish makes it pleasant to eat. As these idlis are filling, only three or four are needed per person. Serve them for breakfast or dinner with a spicy coconut chutney or Indian sambar.

Cook Time

Ingredients

• 1 cup ragi flour (finger millet flour)
• 1 cup semolina (rava)
• 1 1/2 cups thick curd or yogurt
• 1/2 teaspoon Eno fruit salt or cooking soda
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon oil or ghee, for greasing the idli mould

Instructions:

1. In a large mixing bowl, add ragi flour, semolina, and salt. Mix well.
2. Add yogurt or thick curd. Gently mix. Add water as needed to get the idli batter consistency. Cover and set aside for 5 minutes.
3. Grease idli moulds with ghee or oil. Keep the cooker or steamer ready for making idlis.
4. Mix the batter once again and add water if needed to get the right consistency. Mix well.
5. Add Eno fruit salt or cooking soda. Gently mix it with the batter. You should see the batter increase in volume.
6. Quickly add 2 or 3 tablespoons of batter into each idli mould. Arrange the idli stand and keep it inside the steamer or cooker. If you are using a pressure cooker, don't use the weight.
7. Cook for 12-13 minutes over medium-high heat. Turn off the heat and allow it to rest for 2 minutes.
8. Open the steamer lid and take out the idli stand. Spread the idli moulds to cool.
9. After 5-6 minutes, run a spoon handle or knife around the idli moulds and take out the idlis.
10. Store the idlis in a closed container. Serve ragi idli hot with Indian sambar or spicy coconut chutney.
11. Enjoy for breakfast or dinner and reap the health benefits!

Photo Guide

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Delicious and Nutritious Sweet Balls

In India, people traditionally celebrate festivals with homemade sweets. For the first festival of the calendar year, Nagara Panchami, it is common practice to make wheat flour and dry fruits laddu. This aromatic sweet is easy to make; its main ingredients are wheat flour, jaggery, ghee, dry fruits, and oil.

If you look at the ingredients list, you will observe that the items used in making this sweet are nutritious and tasty. The recipe features easy steps that don't take much time. I made these laddus in just 40 minutes.

These laddus are easy to break, and they are not sticky. Let me show you how to make this yummy treat!

Cook Time

Ingredients

• 1 1/2 cups wheat flour
• 2 tablespoons ghee, melted
• 4 cardamom pods, powdered
• 2 tablespoons cashew nuts
• 2 tablespoons almonds
• 2 tablespoons raisins
• 2 teaspoons copra, thinly sliced
• 1 heaped cup jaggery, powdered
• 1/4 teaspoon salt, or to taste
• Oil for deep frying

Instructions

1. Add wheat flour and salt to a mixing bowl. Melt the ghee and make it very hot. Pour it on the wheat flour. You will hear sizzling. Mix it with a spoon. When the temperature reduces, mix it with your fingers.
2. Add water little by little to make a firm dough. Add only the amount of water needed to knead the dough.
3. Divide the dough into many lemon-sized portions. Make patties out of them.
4. Deep-fry these patties in fresh oil over medium-low heat until they become crispy both outside and inside. Transfer them to an absorbent paper towel to drain the excess oil. Spread them out and allow them to cool.
5. When the patties have completely cooled, break each of them with your fingers. Next, put them into a mixer jar and pulse 2 or 3 times to get granules. Collect them in the bowl that you used to make the dough.
6. Add crushed cardamom and set aside.
7. Saute the almonds and cashew nuts in a very small amount of ghee until they become crispy and slightly change their color. Put them into a mixer jar.
8. Saute the thinly sliced copra in a very small amount of ghee until they become lightly golden brown here and there. Add them into the same mixer jar.
9. Pulse the mixer 2 or 3 times to get granules. Add this mixture to the bowl.
10. Saute the raisins in some ghee until they become round and swollen. Transfer them to the same bowl.
11. Heat a deep-bottomed pan. Add jaggery powder and 2 teaspoons of water.
12. Allow the jaggery to melt. Let the mixture boil for 3 minutes. Turn off the heat and transfer it to the bowl while straining. Straining the jaggery liquid removes any impurities.
13. Mix the contents in the bowl with a spoon. When the jaggery has cooled, mix it with your fingers. While holding a lemon-sized portion in your fist, make a ball (laddu) by pressing and firming the mixture inside your fist.
14. Similarly, make balls (laddus) using the mixture.
15. Place the laddus near one another on a plate. Allow them to cool completely. When they become cold, they will become firm and hard.
16. Enjoy eating these laddus whenever you want. You can also offer them to god.

Storage Tips: These laddus remain fresh for 14-15 days at the room temperature. For longer shelf life, store them in an airtight container and place in the refrigerator.

Photo Tutorial

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Melt-in-the-Mouth Paneer and Mixed Veggies

Unlike other vegetable curries, this paneer vegetable kurma has a unique flavor that comes from the fennel seeds in the gravy.

Paneer is a known source of protein and folates. It helps to keep our bones and teeth healthy. The vegetables used in the curry not only make it colorful and delicious but also nutritious.

This kurma is easy to make and doesn't require much time—it took me only about 40 minutes to prepare. This melt-in-the-mouth curry pairs brilliantly with roti, poori, chapati, fried rice, ghee rice, etc.

Now, let me share with you a detailed step-by-step recipe to make this yummy side dish.

Cook Time

Ingredients

• 1 cup paneer, cut in 1-cm cubes, washed with warm and then cold water
• 2 cups mixed vegetables (e.g., carrots, French beans, green peas, kohlrabi, capsicum, etc.), chopped in small pieces
• 1/2 cup finely chopped tomatoes
• 1/4 cup finely chopped onions
• 3 tablespoons grated coconut
• 2 tablespoons cashew nuts
• 1 inch cinnamon stick
• 1 teaspoon fennel seeds
• 1/4 inch ginger, chopped
• 1 green chili, chopped
• 2 teaspoons poppy seeds (khus khus)
• 3-4 cloves garlic
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon sugar, to taste
• 1/4 teaspoon turmeric powder
• 2-3 teaspoons oil, or butter or a mixture of both
• 2 teaspoons raisins
• 1 teaspoon salt, or to taste
• 2 teaspoons finely chopped coriander leaves

Instructions

1. Saute the raisins in some oil for a few seconds. Drain and collect them in a bowl. Set aside.
2. Add some more oil to the pan and add chopped paneer. Saute for 1 minute and then transfer it into a bowl.
3. In the same pan, add some more oil. Add cashews, cinnamon pieces, and fennel seeds. Saute over low heat until the cashews become light brown and transfer the mixture to a mixer jar. Set aside.
4. Add the half portion of the remaining oil. Throw in chopped onions, green chilies, ginger, garlic cloves, and poppy seeds. Saute over medium heat until the poppy seeds become a little bit roasted.
5. Add the chopped tomatoes and some salt. Continue to saute the mixture for 4-5 minutes. Add grated coconut and mix well. Saute it for a few seconds. Transfer the mixture to the same mixer jar in which you have collected the cashew, cinnamon, and fennel seed mixture.
6. When the contents in the mixer have cooled down, grind, adding some water, to get a smooth paste. Set aside.
7. Add the remaining oil to the pan and throw in the cumin seeds. Saute until they crackle.
8. Add the mixed vegetables and some salt. Saute over medium heat for 2-3 minutes.
9. Add 2 cups of water. Cover the pan and cook over low heat until the veggies become soft.
10. Add the ground paste, red chili powder, garam masala powder, sugar, turmeric powder, and remaining salt. Mix well.
11. Add water if needed. Cook over low heat for 2 minutes.
12. Add paneer cubes, chopped coriander leaves, and raisins. Mix well. Turn off the heat after a few seconds.
13. Now, the kurma is ready to serve! Serve this hot and yummy paneer vegetable kurma (curry) with roti, chapati, poori, paratha, fried rice, ghee rice, etc. Enjoy dunking the flatbreads in the rich gravy and eating!

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on August 04, 2020:

Thank you, Umesh Chandra, for your encouraging comment. Please do try this recipe sometime.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on August 04, 2020:

Nice recipe. Well illustrated.

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

A Delicious and Nutritious Meal

Rava vangibath (spicy semolina upma) is a yummy meal that you can make quickly and easily. The main ingredients are wheat semolina, eggplant, mixed vegetables (optional), and spices. One of the main spices is vangibath powder which is the miracle spice mix that makes this dish so tasty and flavorful. I used freshly made vangibath powder in this recipe, but you can also use the store-bought one.

Incorporating mixed vegetables along with the eggplant adds extra nutrition to this dish. I used French beans, carrots, and green peas along with the eggplant. The final dish was colorful and delicious!

To make vangibath, you can use oil or a mixture of oil and ghee. Ghee is healthier and imparts a nice aroma. I recommend the use of oil and ghee in 70-30 proportions.

Serve this dish for breakfast, lunch, or dinner. It tastes best hot, though it's also a great lunchbox option. This dish is moderately spicy and remains fresh for a day at room temperature.

Cook Time

Ingredients

• 2 cups wheat semolina, medium-sized
• 1/2 cup eggplant, washed and cut in 1-cm cubes, soaked in water for 10 minutes
• 1/2 cup mixed vegetables (optional), chopped lengthwise; I used French beans, green peas, and carrots
• 1/4 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
• 2 tablespoons vangibath powder
• 1 green chili, slit lengthwise
• a few curry leaves
• 1 teaspoon urad dal (white lentils)
• 1 teaspoon mustard seeds
• 1/4 teaspoon sugar, to balance the taste
• 2 teaspoons lemon juice
• 2 teaspoons finely chopped coriander leaves
• 2 teaspoons cashew nuts and peanuts, roasted in ghee, for garnishing
• 2-3 tablespoons grated coconut
• 2 teaspoons salt, or to taste
• 3 tablespoons oil + ghee mixture, I used 2 tablespoons oil and 1 tablespoon ghee

Instructions

1. If using freshly made vangibath powder, make it at the beginning of the recipe. You can find the recipe online. Alternatively, you can use store-bought vangibath powder.
2. Parboil the chopped vegetables (e.g., French beans, green peas, and carrots) with some water. Set aside.
3. Soak the eggplant pieces in some water for 10 minutes to prevent them from turning brown. Drain and collect them in a bowl.
4. Roast the cashew nuts and peanuts in a deep-bottomed pan with some ghee. Transfer them to a plate.
5. In the same pan, add some oil and heat it. Add mustard seeds and allow them to crackle. Throw in the urad dal (white lentils) and curry leaves. Saute over medium heat until the lentils become golden brown.
6. Add semolina and continue to saute until the semolina gets roasted a bit and produces a nice aroma (about 4 or 5 minutes). Transfer the mixture to a plate.
7. Add the remaining oil to the same pan. Add the chopped onions and slit green chilies. Saute until the onion becomes pinkish. Add eggplant cubes. Continue to saute for 2 minutes. Add chopped tomatoes, some salt, and turmeric powder. Mix well and saute until the eggplant and tomatoes are nearly cooked through (but not completely).
8. Add the parboiled veggies and mix well. Add 8 cups of water. When the mixture begins to boil, add vangibath powder, remaining salt, and sugar.
9. Let the mixture boil for 1 minute. Reduce the heat and add the roasted semolina little by little. Continue stirring until the semolina combines well in the pan.
10. Simmer and cover the pan. Occasionally, stir the mixture to ensure no burning at the bottom. After about 4 minutes, you will observe that the semolina has cooked.
11. Add the grated coconut, lemon juice, and chopped coriander leaves. Mix well and turn off the heat. If you desire, you can add 1 teaspoon of ghee. Undoubtedly, it enhances the aroma of this dish. However, it is optional to add ghee at this point.
12. To serve, grease a round bowl with a bit of ghee and fill it with the vangibath. Top it with an inverted serving plate. Invert the bowl. You will get round-shaped vangibath on the plate.
13. Serve hot garnished with roasted peanuts, cashew nuts, and chopped coriander leaves. Enjoy!

Photo Guide

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Crispy Bedmi Pooris

Bedmi pooris are mainly made of whole wheat flour and urad dal paste. While the urad dal imparts a delightful crispiness and a lovely flavor, the black pepper lends a unique taste. Mildly spicy and salty, these pooris are also known by several other names, including urad dal kachori and urad dal poori, among others.

Bedmi pooris are flavorful and tasty on their own, but they can also be served as part of a meal with a side dish of your choice. The usual practice is to serve them with spicy potato curry.

This is a quick and easy snack. I was able to whip up 10 pooris in just 25 minutes.

Cook Time

Ingredients

• 1/2 cup urad dal (split black lentil), washed and soaked in water for 2-3 hours
• 1 1/2 cups whole wheat flour
• 1 1/2 teaspoons black peppercorns, roughly crushed
• 2 teaspoons oil, for the dough
• 1 teaspoon salt, or to taste
• 2 pinches asafoetida (hing) powder
• oil for deep-frying

Instructions

1. Wash the urad dal and soak it in fresh water for 2–3 hours. Next, drain it completely and add it to a mixer jar. Grind, adding a very small amount of water, to get a near-smooth paste. Transfer the paste to a large mixing bowl.
2. Into the same bowl, add wheat flour, crushed black peppercorns, hing powder, oil, and salt. Mix well. Make a firm and smooth dough. There should be no need to add water, but if it's needed, add only a very small amount of water. Cover the dough and set aside for 5 minutes.
3. After 5 minutes, divide the dough into many lemon-sized portions. Make patties out of these portions.
4. Work with one patty at a time. Dust it in wheat flour and make a 3-inch diameter disc with the help of a rolling pin. Make all discs. These discs should be thick. Spread them on a plate.
5. Heat the oil for deep-frying. When the oil becomes medium hot, gently slide 2 or 3 discs into the hot oil.
6. Turn the discs occasionally and fry until they become golden brown. When they are done, transfer them to an absorbent paper towel to remove the excess oil.
7. Repeat the same process with the remaining discs. Now, urad dal pooris (bedmi pooris) are ready to serve!
8. Serve with a side dish of your choice. It's is a common practice to serve these pooris with potato curry. Enjoy!

Comments

ShailaSheshadri (author) from Bengaluru on July 24, 2020:

Thanks, Ivana Divac for your lovely comments. Please try this recipe. You will love to eat these urad dal pooris.

Ivana Divac from Serbia on July 23, 2020:

Such a great recipe. I can't wait to try it out. Thanks for sharing!

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Savory Patties With a Hot and Spicy Peas Curry

Ragda patties are a popular chat, or street-food snack, of Mumbai and Gujarat. Because of their extraordinary flavor, this snack has become very popular in the whole of India. It's not only delicious but healthy, too.

The patties are made of boiled potatoes, fresh herbs, and spices. They are immersed in a hot and spicy gravy made from dried white peas. The ultimate flavor comes from the sweet and sour chutney and sev tidbits that garnish the snack.

In this recipe, I substituted dried green peas for white peas. Though there may not be much difference between the taste of the two types of peas, the original recipe does recommend white peas.

Ragda patties are typically an evening snack. You will love to enjoy this spicy and hot snack during cold evenings.

Cook Time

Ingredients

For the patties:

• 3 medium potatoes, cooked, peeled, and mashed
• 2 tablespoons cornflour
• 1 teaspoon ginger-green chili paste
• 1 teaspoon green chutney, made of mint and coriander leaves, green chilies, salt, and lemon juice
• 1/2 teaspoon chat masala powder
• 1/4 teaspoon salt
• 1 teaspoon finely chopped fresh coriander leaves
• 1/2 teaspoon oil, per patty

For the gravy:

• 1 heaped cup dried white peas, soaked in water for 6 hours and cooked
• 1 teaspoon ginger-green chili paste
• 1/2 teaspoon garam masala powder
• 1/4 teaspoon red chili powder
• 1/3 teaspoon salt, to taste

For each serving:

• 1/2 teaspoon green chutney, made of mint and coriander leaves, green chilies, salt, and lemon juice
• 1 teaspoon sweet-sour chutney, tamarind and jaggery or tamarind and date chutney
• 1 tablespoon onions, finely chopped
• 2 tablespoons sev, thin variety
• 1 teaspoon finely chopped coriander leaves

Instructions

1. First make the ragda (white pea gravy). Soak the dried white peas in water overnight or for 6 hours.
2. Add 4 cups of water and a bit of salt. Pressure cook it up to 4 whistles or until the peas become soft. Turn off the heat. Open the lid when the pressure releases naturally.
3. Add the cooked peas to a deep-bottomed pan. Add ginger-green chili paste, garam masala powder, red chili powder, and remaining salt.
4. Let the mixture boil over medium heat for some time. Turn off the heat. Ragda is ready! Keep it covered to retain the heat.
5. Now we will make the patties. Cook the potatoes. Peel them and mash them, so that there are no lumps. Transfer the mashed potatoes to a mixing bowl.
6. Add ginger-green chili paste, green chutney, cornflour, chat masala powder, chopped coriander leaves, and salt. Mix well. Make a soft and lump-free dough.
7. Divide the dough into six equal portions and make six patties.
8. Heat a griddle or flat pan and grease it with some oil. Place the patties on it one near the other.
9. Over medium heat, cook both sides until golden brown while adding a few drops of oil on both sides. Turn off the heat and transfer the cooked patties to a plate.
10. To serve the ragda patties, heat the gravy (ragda) to make it piping hot.
11. Take six serving plates. Place two patties one near the other on each of the plates. Pour 2-3 ladles full of ragda to cover the patties.
12. Add some sweet and sour chutney and green chutney on it. Over that, spread thin sev, chopped onions, and a few finely chopped coriander leaves.
13. Enjoy eating piping hot raga patties on a cold evening!

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on July 19, 2020:

Good! Please make ragda patties. You will love it! Thanks for encouraging me with your comments.

peachy from Home Sweet Home on July 19, 2020:

I love green peas or beans. We have chinese green bean soup too.

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Enjoy Sweet Corn Vegetable Soup Anytime!

Sweet corn is one of my favorite vegetables—it's crunchy, mildly sweet, and healthy, too. It is a good source of vitamin B12, folic acid, and iron, which helps produce red blood cells. It's also thought to boost immunity and enhance energy.

This restaurant-style sweet corn vegetable soup is quick and easy to make. In addition to the sweet corn, I added French beans and carrots, and the end result was colorful, aromatic, and crunchy. The butter and pepper in the recipe enhance the flavor, as well.

Cook Time

Ingredients

• 1 cup sweet corn kernels
• 1/2 cup French beans, finely chopped
• 1/2 cup carrots, finely chopped
• 2 teaspoons cornflour
• 3/4 teaspoon pepper powder, or to taste
• 1 teaspoon sugar
• 1 teaspoon butter
• 3/4 teaspoon salt, or to taste

Instructions

1. Add a fistful of sweet corn kernels to a mixer jar. Grind, adding water, to make a smooth sauce. Set aside.
2. Mix the cornflour with 1/2 cup of water. Set aside.
3. In a deep-bottomed pan, add 4 cups of water, the remaining corn kernels, and some salt. Boil the mixture. Add chopped French beans and carrots. Let the mixture boil over medium heat for 5-6 minutes. You can cover the pan for fast cooking.
4. Add the ground sweet corn mixture and cornflour mixture. Mix well.
5. The soup mixture should begin to thicken. Add 2-3 cups of water and mix well. Cook for 2-3 minutes.
6. Add pepper powder, sugar, and remaining salt. Reduce the heat and simmer for 1 minute.
7. Add butter and mix well. Turn off the heat.
8. Serve hot and enjoy.

Photo Guide

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Perfect Sweet for any Celebration

This traditional Indian steamed dessert features a stuffing made of roasted mung beans, jaggery, and coconut. The roasted mung beans provide a nice flavor and crunch.

Making this dessert does take a bit of time, but it's worth it because of how delicious and nutritious it is. There are three main steps: making the stuffing, making the dough, and then assembling.

This sweet remains fresh for 24 hours. You can store the remaining dessert (whole) in the refrigerator and serve it for up to the next three days by steaming them again until they become soft.

Let me share the detailed recipe with you.

Cook Time

Ingredients

For the stuffing:

• 1/2 cup split mung beans (moong dal), roasted
• 1 cup grated coconut
• 3/4 cup jaggery, powdered
• 1 teaspoon ghee
• 4 cardamom, powdered
• 2 pinches salt, to taste

For the dough:

• 1 1/2 cups rice flour
• 1/4 teaspoon salt

Instructions

1. First we will make the stuffing. Roast the moong dal until golden brown. Allow it to cool. Add it to a mixer and make a coarse powder.
2. Heat the jaggery and grated coconut mixture in a deep-bottomed pan. Add a few drops of water and loosen the mixture.
3. Saute over medium heat until the jaggery melts completely and the mixture becomes a little bit sticky. Turn off the heat.
4. Add the moong dal powder, cardamom powder, a bit of salt, and ghee. Mix well.
5. Spread the mixture on a plate to cool.
6. Now we will make the dough. Add 1 1/2 cups of water in a deep-bottomed pan. Add salt. Mix well. Let the mixture begin to boil.
7. Add the rice flour and simmer for 2 minutes. Stir it for a few seconds and turn off the heat.
8. Once the mixture becomes slightly less hot, sprinkle a few drops of water and knead it to form a smooth and firm dough.
9. Divide the dough into six equal portions. Shape each portion into a ball and then elongate each one.
10. Divide the stuffing into six equal portions. Give them the same shape as the dough portions.
11. Start working with one such portion at a time. Place a dough ball on a greased board or plastic sheet. While applying ghee on your fingers, pat, and spread it evenly to get an oval-shaped disc.
12. Place one of the stuffing in the center. Close the open edges to make an elongated shape. Prepare the remaining dumplings similarly.
13. Prepare a steamer or cooker for cooking these dumplings. If using a pressure cooker, don't use the cooker weight.
14. Steam-cook the dumplings for 12-14 minutes while placing one near the other. Turn off the heat.
15. Remove the steamer lid and take out the dumplings. They will be a little larger than the raw dumplings.
16. Slice the dumplings and enjoy eating the bite-sized desserts! For an enhanced aroma, add a few drops of ghee on the slices and serve hot.
17. These dumplings stay fresh for 24 hours.
18. Store the remaining dumplings in the refrigerator. Before serving, steam-cook them until they become soft and ready to eat.

Photo Guide

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

A Tangy Mango Side Dish

Raw mangoes have a unique flavor that is tangy and palate-pleasing. You can serve this chutney as a side dish with dosa, idli, steamed rice, etc.

Raw mangoes are nutritious. They are said to help promote heart and liver health.

Cook Time

Ingredients

For the chutney:

• 1 cup raw mango, peeled, flesh thinly chopped
• 1 cup grated coconut
• 1/4 teaspoon mustard seeds
• 2 pinches hing powder (asafoetida)
• 3 or 4 green chilies
• 1/2 teaspoon salt, or to taste
• a few curry leaves

For the tempering:

• 1 teaspoon oil (coconut oil or any other cooking oil)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (white lentils)
• a few curry leaves
• 2 pinches hing powder (asafoetida)

Instructions

1. Wash, peel, and thinly chop the flesh of the raw mango.
2. In a mixer jar, add mango pieces, grated coconut, hing powder, curry leaves, mustard seeds, and salt.
3. Grind, adding some water, to get a near-smooth paste. Transfer it to a bowl and set aside.
4. Make the tempering: Heat the oil in a small pan. Throw in mustard seeds. Let them crackle. Add white lentils and saute the mixture until the lentils become golden brown.
5. Add the curry leaves and hing powder. Mix well. Turn off the heat and add it to the chutney. Mix well.
6. Serve chutney with steamed rice, dosa, idli, etc. This chutney goes well with all types of meals. Tangy and flavorful, it's a crowd-pleaser!

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on July 06, 2020:

Thanks, Peachy.

ShailaSheshadri (author) from Bengaluru on July 03, 2020:

Thanks, Peachy. You always inspire others. I treasure your comments.

peachy from Home Sweet Home on July 03, 2020:

I love your creative recipes!

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Bhindi Masala Can Be a Snack, Side Dish, or Curry!

Stuffed okra enhances the enjoyment of any meal. This bhindi masala has an aromatic spicy green stuffing that I think is magical!

It's nutritious, too. Okra is rich in antioxidants, fiber, magnesium, and vitamins. It's also a good source of folate, which is beneficial during pregnancy.

Making stuffed okra doesn't take much time; I was able to make this recipe from scratch in about 30 minutes. Serve it as a side dish with flatbread, or enjoy it on its own as a snack.

Cook Time

Ingredients

• 20-25 tender okra
• 2 tablespoons chickpea flour (besan)
• 1 cup finely chopped coriander leaves
• 2 green chilies
• 1/4 inch ginger, roughly chopped
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 cup onions, roughly chopped
• 2 teaspoons sesame seeds, roasted
• 1 teaspoon lemon juice, or 1/4 teaspoon tamarind paste
• 2-3 teaspoon oil
• 1/2 teaspoon garam masala powder
• 2 pinches sugar (optional, to balance the taste)
• 3/4 teaspoon salt, or to taste

Instructions

1. Wash okra (bhindi) and pat them dry with a towel. Chop the ends and slit each of them until near the bottom. Set aside.
2. In a mixer, add all the ingredients except the okra, chickpea flour, and oil. Make a smooth paste.
3. Transfer it to a bowl. Add besan and 2 tablespoons of water. Mix well and make a lump-free paste.
4. Using a spoon, stuff each okra with a little paste.
5. Keep ready the stuffed okra on a plate. If needed, use the entire paste for stuffing the okra. Set aside any remaining paste.
6. Heat the oil in a deep-bottomed nonstick pan.
7. Add the remaining paste. Saute it for 1 minute. Sprinkle 2 tablespoons of water. Place the okra one near the other.
8. If there is no paste left, place the okra directly on the oil. Sprinkle a few drops of water on it. Cook them over medium heat for 2-3 minutes.
9. Turn them carefully with a spatula. Cover the pan and decrease the heat. Allow them to cook for 6-8 minutes while turning them occasionally. If needed, sprinkle a few drops of water on them.
10. Turn off heat. Serve with flatbreads, parathas, chapati, or roti. Enjoy the taste! You can also eat as a healthy snack.

Note About Paste: For this recipe, you needn't need to make extra paste. If the paste you made is just sufficient to fill the okra, you can place the stuffed okra directly in the hot oil and cook as per instructions.

Photo Guide

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Tasty Dip With Stuffed Parathas

Roasted tomato salsa is a fantastic accompaniment for stuffed parathas and chapati. The main ingredient of this dish, and you might expect, is roasted tomatoes. Tomatoes are a good source of healthy antioxidants, potassium, folate, and vitamins C and K.

Cook Time

Ingredients

• 5 medium tomatoes, roasted and peeled
• 1/2 cup finely chopped onions
• 4-5 garlic cloves, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 teaspoons jaggery powder
• 1 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon finely chopped coriander leaves
• 2-3 teaspoons oil
• 1 teaspoon salt, or to taste

Instructions

1. Wash the tomatoes and pat them dry. Roast each tomato on the gas stove, keeping the heat at medium-low. Turn them every 1-2 minutes. As you turn them, you will observe blackish spots and broken skin.
2. Turn off the heat and allow the tomatoes to cool. Once they have cooled to the touch, peel the skin. Finely chop the flesh and set aside. I used a food chopper to chop mine.
3. Heat oil in a deep-bottomed pan. Add mustard seeds and cumin seeds. Allow them to crackle. Throw in the chopped onions and chopped green chilies. Saute over medium heat until the onions become pinkish.
4. Add the chopped tomatoes and some salt. Increase the heat and saute for 4-5 minutes.
5. Add jaggery powder, turmeric powder, and red chili powder. Continue to saute until the tomatoes cook and the mixture gets semi-solid consistency.
6. Add finely chopped garlic and remaining salt. Mix well. Simmer it for 1 minute.
7. Turn off the heat. and transfer the mixture to a serving dish. Garnish with chopped coriander leaves and chopped onions.
8. Serve with hot paratha or chapati. Enjoy!

Photo Tutorial

Comments

ShailaSheshadri (author) from Bengaluru on June 18, 2020:

Thanks for your comment. Homemade salsa is healthier. Please do try this recipe!

Sp Greaney from Ireland on June 18, 2020:

I usually buy salsa, which I know is lazy. But now knowing how simple it is to make, I'm going to atttempt it. Thanks for sharing your recipe.

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Delicious Indian Flatbread

Paneer paratha is a flavorful Indian stuffed flatbread consisting of a crispy whole wheat crust with a mildly spicy paneer stuffing. It makes a delightful, filling, and protein-rich breakfast or lunch.

Homemade parathas are tastier and healthier than those made in restaurants because restaurants typically use more oil than you really need. Homemade parathas, then, can be enjoyed guilt-free.

It's easy to make these parathas at home. I made eight parathas in just 35 minutes and served them with homemade tomato salsa. You can also serve them with tomato sauce or any other tangy dip.

Cook Time

Ingredients

For the dough:

• 2 cups wheat flour
• 2 teaspoons oil
• 1/4 teaspoon salt
• Water as needed to make the dough

For the filling:

• 1 1/4 cup paneer, crumbled
• 1/4 cup onions, finely chopped
• 1/4 cup coriander leaves, finely chopped
• 1 teaspoon carom seeds
• 1/2 teaspoon pepper powder
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon oil, for cooking each paratha

Step-by-Step Instructions:

Make the Dough:

1. In a large bowl, add wheat flour. Then add oil and salt. Mix well.
2. Prepare a firm and pliable dough by adding water as needed and gently kneading. Cover the dough and set aside.

Make the Stuffing:

1. In a mixing bowl, add the crumbled paneer. Add the chopped onions, coriander leaves, pepper powder, and salt.
2. Gently mix. Ensure that there are no big pieces of paneer in the mixture. Set aside.

Assemble and Cook:

1. Pinch out 8 equal portions of dough (each portion should be approximately the size of a lemon).
2. Take each portion of dough and press it down into a patty.
3. While dusting it with wheat flour, roll each patty get a disc of 6-8 inches diameter.
4. Now divide the stuffing into 8 equal parts.
5. On each disc, uniformly spread a portion of the stuffing (refer to photo below).
6. Fold the upper half of the disc along with the stuffing. Also, fold the bottom. Join both the folded portions (refer to photo).
7. You should now have a triangle-shaped stuffed paratha.
8. Make the rest of the parathas in the same way. Keep them on a plate.
9. Heat a pan and grease it with some oil. Place a raw paratha on it. Keep the heat at medium-high.
10. Cook it until the bottom side gets golden brown spots. Flip it and add a few drops of oil on the top. Let the other side of the paratha also get golden brown spots.
11. The cooking process may take about 1 1/2 minutes. Transfer each cooked paratha from the pan to a serving plate.
12. Cook all the parathas in the same way.
13. Serve hot paneer paratha with tomato salsa, tomato sauce, or any tangy sauce. Enjoy!

Photo Guide

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

A Nutritious and Delicious Sweet Cake

Besan burfi is a mildly sweet and flavorful cake that is made from chickpea flour. The recipe calls for only four main ingredients: besan (chickpea flour or gram flour), ghee, cardamom powder, and sugar, and it takes only about half an hour to make.

Besan has many health benefits. It contains soluble fiber, which can help keep your heart healthy and may help control diabetes.

Ghee is a healthy fat that can help increase good cholesterol, reduce inflammation, and balance hormone levels in the body. It has loads of omega-3 fatty acids and vitamin A, both of which are nutritionally beneficial.

Burfi will keep well for up to 10 days if you store it in an airtight container.

Cook Time

Ingredients

• 2 small cups besan (chickpea flour), sieved
• 1 1/2 small cups sugar
• 1 small cup ghee
• 4-5 cardamom pods, powdered
• 8 almonds, sliced
• 2 pinches turmeric powder or yellow food coloring (optional)

Instructions

1. Sieve the gram flour.
2. Grease a plate or tin with ghee. Set aside. On this plate, you are going to pour the hot besan burfi liquid.
3. Heat the ghee in a deep-bottomed pan. Add the gram flour and saute it over low heat. Stir it continuously so that it doesn't burn. Add turmeric powder or yellow food coloring. Mix well.
4. Saute the mixture until the gram flour changes its color and becomes slightly brownish, and you get a nice aroma of the roasted flour. Turn off the heat.
5. Meanwhile, prepare the sugar syrup: Add sugar to a deep-bottomed pan. Add water to completely immerse the sugar.
6. Bring the mixture to a boil while stirring occasionally. Continue to boil the mixture until you get a single-string consistency. To check the consistency, take a drop of the sugar syrup between your index finger and thumb finger. Stretch the fingers. If the syrup forms a single string, it has reached a single-string consistency.
7. Add the cardamom powder. Continue to boil the syrup for 1 minute. Turn off the heat.
8. Pour the sugar syrup to the pan containing the roasted besan. Turn on the heat.
9. Stir the mixture continuously for 1 minute. The cooking process is over. Turn off the heat and transfer the hot mixture to the greased plate. Flatten it with the help of a spatula.
10. Spread chopped almonds evenly on top. Press it a little to ensure that the almonds are firmly sitting on the burfi. Allow it to cool.
11. After 5 minutes, use a knife to draw shallow criss-cross parallel lines over the top of the burfi. Carve rectangle or square pieces.
12. After 15 minutes, insert the knife along the shallow lines to separate the pieces.
13. Arrange the pieces on a plate and serve.
14. Store the remaining burfi in an airtight container and enjoy eating for up to 10-12 days.

Important Notes

• While roasting the besan, even though you have to stir it continuously, don't stir it too much. Too much stirring may result in powdery burfi.
• Adding turmeric powder will not make the burfi smell like turmeric. The strong aromas of the cardamom and roasted besan are dominant.
• Make the burfi thick. If you make it too thin, it may break when you try to remove the pieces from the plate.

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on August 25, 2020:

Thanks for reading my hub. Please do try this recipe. It will satisfy you.

Amy on August 25, 2020:

Hi Shaila!

I'm looking forward to trying your perfect recipe!

Thanks for sharing this recipe.

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

A Quick and Easy Breakfast

Hailing from Switzerland, potato rosti has become a popular breakfast all over the world. Traditionally, the recipe does not contain cheese, but I think cheese is an excellent addition. Making cheese potato rosti took me about 35 minutes.

Potatoes are naturally gluten-free and packed with potassium, fiber, antioxidants, fiber, and magnesium. It is also low-calorie and contains no fat, sodium, or cholesterol.

Cook Time

Ingredients

• 3 or 4 potatoes, washed, peeled, and grated
• 1/4 cup cheese, grated
• 2 onions, finely chopped
• 1 teaspoon red chili flakes (increase if you prefer spicy)
• 1/2 teaspoon pepper powder
• 1 teaspoon Italian mixed herbs (or dried oregano)
• 3-4 teaspoons butter
• 3/4 teaspoon salt, or to taste

Instructions

1. Wash peel, and grate the potatoes. Rinse the grated potato with water to remove the sticky substance. Squeeze out the water and discard the water.
2. Add the potato gratings to a mixing bowl. Add the chili flakes, pepper powder, Italian mixed herbs, and salt. Mix well. Set aside.
3. Add butter to a deep-bottomed pan and heat it. Add chopped onions and saute over medium heat for 1 minute. Reduce the heat to the minimum.
4. Evenly spread half of the grated cheese over the onions. Evenly spread half of the potato mixture on top.
5. Spread the remaining cheese to make the second layer of cheese. Finally, spread the remaining potato mixture evenly on top. Press it down a little. Add some butter on the edges.
6. Cover the pan and cook for about 15 minutes. Check whether the edges are becoming brownish. Increase the heat if the cooking process is too slow.
7. Once the edges become brown, run the spatula around the edges and try to see whether the bottom side has become brown. If yes, flip it over.
8. Cook until the other side becomes brown and crispy. Turn off the heat.
9. Run the spatula around and place a plate on the top. Invert the pan to turn out the potato rosti on the plate.
10. Cut the rosti into slices and serve hot with any desired condiments (e.g., tomato sauce or hot sauce). Enjoy!

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on June 02, 2020:

Thanks, Linda Crampton. Yeah. This recipe has a good combination of potatoes, cheese, and spices.

Linda Crampton from British Columbia, Canada on June 01, 2020:

I love the combination of cheese and potatoes. Onions, herbs, and spices would be great additions. Your recipe sounds very tasty.

ShailaSheshadri (author) from Bengaluru on June 01, 2020:

Hi, Umesh Chandra Bhatt, thanks for visiting the hub. Please try this recipe!

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on June 01, 2020:

This looks delicious. Would try.