Kale Chane ke Kebabs

This is another health and tasty recipe which you can serve as snacks at any party or can enjoy in your breakfast.

Ingredients:

1. Bengal Gram or kala chana - 1 cup
2. Onions chopped finely - 1
3. Ginger garlic paste - 1/2 spoon
4. Green chilies finely chopped - 2
5. Fresh coriander finely chopped
6. Oats - 1 cup
7. Chaat masala - 1/2 spoon
8. Salt - to taste or 1/2 spoon
9. Garam masala powder - 1/4 spoon
10. Oil to fry

Method:

1. Soak the bengal gram overnight and boil in morning with  salt.
2. Drain them and let them cool.
3. Grind the chanas to a paste. Add very little water if you face difficulty while grinding.
4. Take the paste out in a bowl and add ginger garlic paste, green chilies, onion, coriander and all dry spices to this. 
5. As we have added salt while boiling the chanas, adjust the seasoning accordingly.
6. Add 1/2 cup of oats to this and mix well. You can add more if you feel the dough is too watery as oats will soak up extra water and kebabs will not break.
7. Make small kebabs of this dough of round or oval shape.
8. Take oats in a dish and coat the kebabs with the oats.
9. Put this in fridge for some time so that the kebabs are firm and oats are properly coated on them.
10. You can now deep fry these in hot oil or shallow fry in non stick pan with little oil for healthy snack.

Kuttu Atta Chila in Navratra

Navratras are here and everyone is busy fasting...or should I say feasting. Well these days navratras have become more of a fest than fast, with Haldiram's and Bikanerwalas coming up with navratra chaat, tikki, thali and what not.

If you are like me and want to eat light during the 9 days fast then I have just the right recipe for you. We usually use kuttu atta and singhada aata to make fried puris or paranthas which we eat with equally oily aloo sabzi during navratras. You can use the same flour to create something filling, healthy and yet tasty. You can remove/add few ingredients based on what you eat or avoid during fast.

Ingredients:

1. Kuttu atta or singhada atta - 2-3 serving spoon
2. chopped green chilies - 1
3. chopped tomatoes - 1
4. chopped fresh coriander - 2 spoons
5. Sendha Salt - to taste
6. Oil to cook - 1/2 spoon

Method:

1. Take your selected flour in a bowl and and pour 2-3 spoon water in it. Mix well to create a smooth paste.
2. Add some more water to adjust the consistency to make a thin paste so that it falls freely from the spoon.
3. Add salt to taste and mix.
4. Heat a non stick pan and and little oil to it.
5. Pour and spread the flour mix in pan with a spoon.
6. Sprinkle chopped coriander, green chilies and tomatoes on this, cover and cook for 3-4 mins.
7. Flip and cook from other side as well.
8. You can enjoy this with a peanuts chutney or curd.

Peanuts Chutney

Swapna, this recipe is totally dedicated to you.

I never imagined myself eating idli or dosa without sambhar. The idea always appalled me till the time I tasted the most yummy peanuts chutney made by my friend Swapna who is a Telagu Brahmin. A regular breakfast for her is idli or dosa with peanuts chutney and I always ended up eating more than half of her breakfast every morning.

I noted down the recipe from her and tried it at home. Now this deadly combination is a regular breakfast option in my family as well.

Ingredients:

1.       Peanuts – 1/2 cup

2.       Garlic cloves – 5-6

3.       Whole dried red chilies – 2-3

4.       Curd (optional and does not go in authentic recipe) – 2 serving spoons

5.       Salt to taste

6.       Curry leaves – 4-5

7.       Mustard seeds – ½ tea spoon

8.       Oil – ¼  table spoon

9.       Chaat masala (optional and does not go in authentic recipe) – ½ table spoon

Method:

1.       Take a pan and dry roast peanuts with garlic cloves and dried red chilies for about 3-5 mins on low flame. Keep stirring in between.

2.       When peanuts turn a dark red color, remove them from flame and add to the grinder.

3.       Put salt and chaat masala (optional) to this along with 2 spoon water and grind.

4.       Check for the consistency and add water or curd (add either chaat masala or curd. Do not add both as it will make chutney extra tangy) to adjust the consistency and grind it to a fine paste.

5.       Heat oil in a ladle and add mustard seeds and curry leaves to it. Once they splutter, add this tampering to chutney.

Enjoy with idli or dosa for your breakfast.

Microwave Eggs in Cup

What better way to start a day with a filling breakfast of eggs and toast. Egg is a major source of protein and a quick and easy choice for those who have a busy and hectic lifestyle.

Eggs can be consumed in multiple ways boiled, half cooked, scrambled, microwaved etc.

Ingredients:

1. Eggs - 4
2. Small size Onion - 1
3. Medium size tomato - 1
4. 1 small capsicum
5. Button mushrooms - 4-5
6. Coriander leaves
7. Salt - 1/4  tbl spoon or to taste
8. Black pepper - 1/4 tbl spoon
9. Oregano - 1/4 tbl spoon
10. Grated processed cheese - 2 spoons
11. 1 spoon oil to cook

Serves: 4 people

Method:

1. Chop all the vegetables onions, tomatoes, capsicum and mushrooms finely.
2. Take a pan and heat some oil in it.
3. Once oil is hot add chopped onions and saute for 1 min on low flame.
4. Once onions have turned translucent add half of the capsicum and all mushrooms to it and cook for another 2 mins.
5. Add chopped tomatoes, salt and pepper and cook for 2 mins while stirring.
6. Switch off the flame and add oregano and fresh chopped coriander to the pan. Mix well.
7. Take 4 small bowls and add 1-2 spoons of this mixture to each.
8. Break one egg each on every bowl.
9. Add the remaining capsicum and some chopped tomatoes on top of eggs in each bowl..
10. Sprinkle some cheese in every bowl.
11. Microwave each for 1 min 30 seconds. (More if you like your egg completely cooked)
12. Take out and serve hot with Garlic bread.

Vegetable Suji Pizza

Suji Pizza is a pan cake made of suji (semolina) with various vegetables and is a very healthy breakfast option. It gives you the carbs and vitamins required for head start of a good day.  

It is also a very good option for mothers trying to feed their kids something healthy as it can be presented as PIZZA, which is the most famous food choice for kids. You can ensure to feed some wholesome vegetables to your children using this recipe. 

Ingredients:

1. Suji (Semolina) - 1 cup
2. Curd - 1 Cup
3. 1 Capsicum  - chopped finely

4. 1 Onion - chopped finely
5. 2 Carrots - chopped finely/grated
6. 3-4 button mushrooms - chopped finely
7. Salt - to taste
8. Red chilly powder - 1/4 tbl spoon
9. Mustard seeds - 1 spoon
10. Oil - to cook
11. Baking soda/Eno - 1 large spoon

Serves: 2-3 people

Method:

1. Mix suji and curd together.
2. Add some water to make a thick consistency batter.
3. Add salt, red chilly powder and baking soda/eno to this batter and leave for 15 mins.
4. Add all the vegetables to the batter and mix well.
5. Take a medium size, non stick flat bottom deep pan or a wok and heat 1 spoon oil in it.
6. When oil is medium hot add mustard seeds and let them crackle.
7. Put 2 large spoons of suji mixture in the pan and spread out evenly in the pan. This should be a thick layer.
8. Cover it with a lid and let it cook on slow flame for about 5-7 mins.
9. Check if semolina is cooked and the pan cake is crisp from bottom. If so take it out by keeping a plate on the pan and flipping the pan upside down.
10. This can be cut into slices like a pizza and served with tomato sauce.

Note: Pic to follow.

Vegetable Sooji Upma

Ingredients:

1. Sooji/Semolina - 1 cup
2. 1 medium size onion

3. Peas - 1/2 katori

4. 2 medium size carrots
5. Green chillies - 2
6. Dry whole red chilly - 2
7. Chana daal/bangal gram soaked overnight - 2 spoon
8. Mustard seeds - 1 tbl spoon
9. Kari patta - 2 spoon
10. Red chilly powder - 1/4 tbl spoon
11. Salt to taste
12. Refined oil - 2 spoon

Serves: 2-3 people

Method:

1. Take a wok/kadahi and heat oil in it.
2. Once oil is warm enough add mustard seeds in it and let them splutter.
3. Add slitted green chillies and dry red chillies to this and saute for 30 seconds.
4. Add kari patta and saute for another 30 seconds.
5. Now put the soaked chana daal in the wok and cook on slow flame for 2 mins.
6. Thinly slice the onions and put them in wok. Let them saute on slow flame while stirring in between.
7. In another deep pan heat 2 1/2 cups of water and put peas and chopped carrot in it. also put some salt and red chilly powder. Let this boil on slow flame for 5 mins or till peas and carrots are cooked.
8. In the wok, once onions have changed color to light pink add sooji/semolina and cook it on clow flame for 4-5 mins while constantly stirring it.

9. Put little salt in this and mix well. While putting salt keep in mind that we have also added some salt to water while boiling peas and carrots.

10. Add the boiled water (with peas and carrot) to the wok and mix well till you have thick dry sooji upma.
11. This can be served hot or cold in breakfast with curd or imli chutney.