Power Poha

Preparation :10 mins
Cook :9 mins
Total Time :19 mins
Servings :Makes 4 servings

Ingredients :

2 cups thick beaten rice (poha)
1/2 cup soaked and boiled kabuli chana (white chick peas)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1/2 tsp turmeric powder (haldi)
1/2 cup finely chopped tomatoes
1/2 tsp green chilli paste
1/4 tsp chilli powder
salt to taste
2 tsp sugar
1 1/2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)

Method :

Place the poha in a sieve and hold it under running water for a few seconds. Keep aside for 2 minutes for the water to drain out completely.
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the turmeric powder, tomatoes and kabuli chana, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the green chilli paste, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute.
Add the soaked beaten rice, sugar, lemon juice and coriander, mix well and cook on medium flame for 2 to 3 minutes, while stirring occasionally.
Serve hot.

Date Oats

Preparation :10 mins
Cook :5 mins
Total Time :15 mins
Servings :Makes 1 servings

Ingredients :

1 cup milk
2 tbsp quick cooking rolled oats , coarsely grinded
1 to 2 tsp sugar
1 tsp dates (khajur) syrup

Method :

Heat the milk in a deep pan on slow flame.Add the oats and keep stirring so that it does not form any lumps.Once the mixture starts thickening,add the sugar and mix well.Add the date syrup and mix well.Serve immediately.

National Flag

Preparation :20 mins
Cook :0
Total Time :20 mins
Servings :

Ingredients :

4 slices of bread
Mint Chutney
carrot and Green Chutney
mayonnaise
fresh cream
blue food colour
one slice of cucumber cut into a shape like a whee

Method :

First prepare the mint chutney.A handful of fresh mint leavesOne small piece of garlicGreen chilly 2 nosTamarind paste 1/2 tspnSalt2 tspn of fresh coconutGrind all this together and keep aside.Then prepare the carrot chutney, thisCan be a little sweet.Grated carrots 2 nosCoconut 2 tspnsRed chillies dry 1 or 2Garlic a pieceSugar 1 tspnGrind all this together to getA nice smooth thick paste. Now u trim the edges of the sandwichSlices and keep aside.Keep all the chutneys ready as wellNow on one slice of bread spread out theMint chutney, pl. be liberal Then on another slice the carrot chutneyAnd for the middle u spread mayonisseOr cream for the veg.Now arrange it one on top of the other just likeThe national flag and just for the garnishU put a slice of cucumber cut into theShape of a chakra and dip it in food colour (blue) And place it right in the front of the sandwichesAfter cutting them. so this could beFun making and the team spirit be there always

Fruit Sandwich

Preparation :10 minutes
Cook :10 minutes
Total Time :20 mins
Servings :

Ingredients :

12 bread slices
100 gms butter
1/2 cup tomato ketchup
1 cup finely chopped apples
1 cup chopped chickoo or banana
1/2 cup pomogranate seeds (anardana)
1/4 cup finely chopped papaya
1 cup Green Chutney
a pinc of black salt (sanchal)

Method :

Cut off the brown sides of the bread slices. apply butter on one slice and tomato sauce on the other, this way keep all the slices ready.Now mix all the fruits well along with the chutney.Spread the fruit mixture on the buttered slice and cover with tomato sauce slice.Serve immediately with sauce(optional)

Bread Fritters

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 16 fritters

Ingredients :

10 leftover bread slices
1/4 cup curds (dahi)
1/2 cup grated carrot
1/2 cup besan (bengal gram flour)
1 tsp green chilli paste
2 tbsp chopped coriander (dhania)
salt to taste
oil for greasing and deep-frying

For Serving
green chutney
tomato ketchup

Method :

Remove the crust of the bread slices and crumble them into small pieces with your fingers and put in a deep bowl.
Add the curds and mix very well using your fingers.
Add the carrot, besan, green chilli paste, coriander and salt and mix well.
Add approx. ¼ cup of water and mix well or till the mixture binds well.Divide the mixture into 16 equal portions.Grease your palms with a little oil and shape a portion into a round ball in between your palms.Press it lightly in the centre to form a slight depression and put in hot oil in a deep non-stick kadhai. Shape 3 more portions and put it in the oil and deep-fry all 4 at a time in a batch on a medium flame till they turn golden brown in colour from all the sides.
Repeat step 6 to make 12 more balls in 3 more batches. Drain on an absorbent paper and keep aside.
Serve immediately with green chutney and tomato ketchup.

Muesli Bars

Preparation :20 mins
Cook :20 mins
Total Time :40 mins
Servings :Makes 14 to 16 bars

Ingredients :

1 cup chopped raisins (kismis)
1 cup chopped apricots (kummani / jardalu)
3 tbsp honey
3/4 cup orange juice
3/4 cup quick cooking rolled oats
1 cup muesli
1/2 cup chopped plum
1/2 cup chopped dates (khajur)
1/4 cup grated coconut
1 tbsp sunflower seeds (surajmukhi ke beej)
1 tbsp chopped almonds (badam)
1 cup curds (dahi)
oil for greasing

Method :

Heat a deep pan add the raisins, apricots, honey and orange juice, mix well and simmer for 2 minutes.Remove from the flame and allow to cool, add the remaining ingredients except the curds and mix well.Pour a spoon full of mixture in a greased cake tin or muffin tin and press the mixture in round bar shape.Spread a dollops of curds onto each bar.Bake in the oven at 160 degrees Celsius for 5 minutes.Remove and allow to refrigerate for 24 hours before serving.

Rajgira Theplas

Preparation :20 minutes
Cook :30 minutes
Total Time :50 mins
Servings :

Ingredients :

2 cups rajgira flour
2 medium sized potatoes
salt to taste
1 1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
ghee or oil for frying
water for kneading if required
lots of rajgira flour for dusting

Method :

Mash the potatoes & mix in with the rajgira flour. Add salt, chilli powder & jeera powder in the flour & make a firm dough.Add water if required.Then make lemon sized balls & roll each ball softly like a chapati. since rajgira flour doesn't have gluten, it wil stick to the rollingpin , so use lot of rajgira flour for dusting.Heat a non stick pan, cook on both the sides.Then add ghee or oil & cook like parathas.Serve with potato sabzi.

Wheat Cereals with Fruit and Curd

Preparation :10 mins
Cook :5 mins
Total Time :15 mins
Servings :Makes 4 servings

Ingredients :

2 tsp olive oil
200 gms whole wheat cereals
4 tbsp dessicated coconut
2 tbsp chopped almonds (badam)
2 tsp honey
1 cup hung curd mixed with 1 tbsp honey
2 cups mixed and chopped fruits

For Garnishing
few roasted and chopped almonds (badam)
few chopped strawberries

Method :

Heat oil in non stick pan, add wheat cereals, coconut, almond and honey, mix well and sauté on slow flame for 3-4 minutes or till it becomes crunchy.
How to proceed
How to proceedPut 2 tbsp mixed fruit in serving glass, pour 3-4 tbsp curd over fruit.Add 2-3 tbsp wheat cerels and again make a layer of 2-3 tbsp of mixed fruits.Pour 2-3 tbsp curd, put 2-3 tbsp wheat cerels.Serve immediately garnished with almond and strawberry.Similarly prepare other glasses.
Handy tip
Handy tipYou can prepare and store wheat cereals well in advance to save time; it remains as it is for one month in refrigerator.To make this breakfast healthy, I have added honey in curd, instead of honey any crush such as strawberry, pineapple or orange can be mixed in curd to give flavour.

Kand Chilla

Preparation :15 mins
Cook :9 mins
Total Time :24 mins
Servings :Makes 2 chillas

Ingredients :

1 cup thickly grated purple yam (kand)
1 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera)
salt to taste
ghee for greasing

For Serving
green chutney

Method :

Combine all the ingredients in a deep bowl and mix well.Divide the mixture into 2 equal portions.Heat a non-stick tava (griddle), grease it with little ghee, put one portion of the mixture and spread it evenly using wet fingers.Cover it with a lid and cook on a medium flame for 2 minutes, turn it over and cook on the other side for 2 minutes or till golden brown in colour.Repeat steps 3 and 4 to make one more chilla.Serve immediately with green chutney.

Zucchini Thepla

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 11 theplas

Ingredients :

1 1/4 cups grated zucchini (unpeeled)
1 1/2 cups whole wheat flour (gehun ka atta)
1/4 tsp turmeric powder (haldi)
2 tsp dry red chilli flakes (paprika)
1 tsp dried mixed herbs
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
2 tbsp oil
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method :

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Divide the dough into 11 equal portions.Roll out a portion of the dough into a 175 mm. (7”) diameter circle using a little wheat flour for rolling.
Heat a non-stick tava (griddle) and cook on a medium flame, using oil, till it turns golden brown in colour from both the sides.
Repeat steps 3 and 4 to make 10 more theplas.Serve immediately.

Banana Walnut Pancake

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 6 pancakes

Ingredients :

1/4 cup mashed banana
1/2 cup finely chopped walnuts (akhrot)
1 cup whole wheat flour (gehun ka atta)
2 tbsp wheat bran
1/2 cup milk
4 tbsp castor sugar
1/2 tsp vanilla essence
1/2 tsp baking powder
1 tbsp melted butter
3 tsp butter to cook

For Serving
sliced banana
honey

Method :

Combine all the ingredients in a deep bowl and mix well.Add ½ cup of water and whisk well till no lumps remain.Divide the batter into 6 equal portions.Heat a non-stick tava (griddle), pour a portion of the batter into a 100 mm (4\") diameter thick circle.Put ½ tsp butter on the edges and cook each pancake on a medium flame till they turn golden brown in colour on both the sides.Repeat steps 4 and 5 to make 5 more pancakes.Serve immediately with bananas and drizzled with honey.

Peas Rice Upma

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 to 5 servings

Ingredients :

2 cups rice (chawal)
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
4 green chillies
4 red chillies
1 tsp asafoetida (hing)
1 tsp cumin seeds (jeera)
1 tsp freshly ground black pepper powder
10 curry leaves (kadi patta)
1 cup green peas
1 cup grated coconut
2 tsp chopped coriander (dhania)
1 tsp sugar
salt to taste
2 tbsp ghee

Method :

Grind rice to a medium coarse powder. Seive and take out the fine powder.Fry the coarse powder without adding oil or ghee and keep aside.Heat the oil in a kadhai add the mustard seeds.When the seeds crackles add the chana dal, urad dal, green and red chillis, asafoetida, jeera, curry leaves andblack pepper, mix well till the dal turns to pink.Add 3 cups of water, bring the water to a boil on a slow flame.Add the peas, 1/2 cup coconut, salt, sugar, coriander and fried powder, mix well. Stir continously so that it does not form lumps.Close with the lid and cook for 2 minutes on slow flame.Add the remaining coconut and ghee, mix well.Serve hot.

Packed Egg Delite

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 3 to 6 servings

Ingredients :

6 eggs
salt to taste
freshly ground black pepper powder to taste
3 tsp chopped green chillies
3 tsp finely chopped coriander (dhania)
whole wheat flour (gehun ka atta) dough for sealing

For Serving
green chutney
tomato sauce
bread

Method :

Make a very small hole on the top of the eggs.Empty 1 egg in a bowl.Add the salt, pepper, 1/2 tsp green chillies and 1/2 tsp coriander and mix it thoroughly.Now refill the shell of the egg with this mixture.Cover the hole of the egg with dough.Repeat the same process with the remaining 5 eggs.Place them nicely in a steamer and steam for 8 to 10 minutes.Take them out from the steamer and remove the shells.Cut the steamed eggs in two.Serve hot with green chutney or tomato sauce and bread.

Stuffed Chilas

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 6 chilas

Ingredients :

For The Mixed Sprouts Stuffing
1 cup boiled mixed sprouts (red chana , chawli , moong , rajma etc.)
1 tsp butter
1/2 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1/4 cup finely chopped onions
1/2 cup chopped tomatoes
2 tsp chaat masala
salt to taste
2 tbsp finely chopped coriander (dhania)

For The Chila Batter
1 cup besan (bengal gram flour)
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
salt to taste

Other Ingredients
1 3/4 tsp oil for greasing and cooking

Method :

For the mixed sprouts stuffing
For the mixed sprouts stuffingHeat the butter in a broad non-stick pan and add the cumin seeds.
When the cumin seeds crackle, add the green chillies and onions and sauté on a medium flame for 1 minute.
Add the tomatoes, mix well and cook on a medium flame for 2 minutes.
Add the mixed sprouts, chaat masala and salt, mix well and cook on a medium flame for 2 minutes.
Remove from the flame, add the coriander and mix well.
Divide the stuffing into 6 equal portions and keep aside.
For the chila batter
For the chila batterCombine all the ingredients in a deep bowl along with approx. 1¼ cups of water and mix well to make a thin batter of pouring consistency. Keep aside.

How to proceed
How to proceedHeat a non-stick tava (griddle) and lightly grease it ¼ tsp of oil.
Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thin circle of 150 mm. (6\") in diameter.
Cook, using ¼ tsp of oil, till it turns golden brown in colour form both the sides.
Place one portion of the stuffing on one half of the chila and fold it to make a semi-circle.
Repeat steps 2 to 4 to make 5 more stuffed chilas.Serve immediately.

Bajra Dhebra

Preparation :20 mins
Cook :35 mins
Total Time :55 mins
Servings :Makes 40 dhebras

Ingredients :

1 1/2 cups bajra (black millet) flour
1/4 cup whole wheat flour (gehun ka atta)
3/4 cup finely chopped fenugreek (methi)
2 tbsp grated jaggery (gur)
1/4 cup curd (dahi)
1/2 tsp ginger (adrak) paste
1 tsp green chilli paste
1 tsp garlic (lehsun) paste
1/2 turmeric powder (haldi)
1/2 tsp red chilli powder
1/2 tsp coriander (dhania) powder
1 1/2 tbsp sesame seeds (til)
1 tbsp oil
salt to taste

Method :

Combine the jaggery and curd in a small bowl and mix well.
Combine all the ingredients along with jaggery-curd mixture in a deep bowl and knead into a semi- soft dough using enough water.
Divide the dough into 40 equal portions.
Pat a portion of the dough into a 25 mm. (1”) diameter and 1 cm thick circle in between your palms.
Heat the oil in a deep non-stick pan and deep-fry a few dhebras at a time on a medium low flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 6 to 7 dhebras at a time.
Serve immediately or store in an air-tight container and consume within 2 days.

Egg Semiya

Preparation :5 minutes
Cook :10 minutes
Total Time :15 mins
Servings :

Ingredients :

200 cups ( 2 cups) vermicelli (seviyan), roasted
2 eggs
2 onions, chopped
2 tomatoes, chopped
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp garam masala
1 tsp chilli powder
salt to taste
coriander (dhania) leaves for garnishing
oil

Method :

Heat oil in a pan.Add chopped onions and saute them Add chopped tomatoes and saute them.Add ginger garlic paste,chilli powder,garam masala, salt and saute them till they are well blended and the tomatoes are well cooked.Now add 1 1/2 cup of water and allow it to boil.Add the roasted vermicelli and mix it.Now add eggs and allow it to cook on the vermicelli till both the eggs and the vermicelli are cooked.Garnish with choopped coriander leaves.

Crispy Bread Cups

Preparation :15 mins
Cook :3 mins
Total Time :38 mins
Servings :Makes 8 bread cups

Ingredients :

For The Toast Cases
8 slices leftover whole wheat bread
1/2 tsp low-fat butter for greasing

For The Filling
3/4 cup boiled sweet corn kernels (makai ke dane)
1 tsp oil
1/4 cup finely chopped onions
1/4 cup finely chopped red and green capsicum
1 1/2 tsp finely chopped green chillies
1/2 tbsp cornflour dissolved in 1/2 cup cold low-fat milk , 99.7% fat-free
salt to taste

Method :

For the toast cases
For the toast casesRemove the crust from the bread slices.Wrap the bread slices in a muslin cloth and steam in a steamer for 4 to 5 minutes.Place the bread slices on a clean, dry surface and roll them very gently using a rolling pin.Grease a muffin tray using low-fat butter.Press the rolled bread slices into the moulds of the greased muffin tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till the bread is crisp. Keep aside.
For the filling
For the fillingHeat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 30 seconds or till they turn translucent.Add the capsicum and green chillies and sauté on a medium flame for 1 minute.Add the sweet corn, cornflour-milk mixture and salt, mix well and cook on a medium flame for 1 minute or till the mixture thickens, while stirring continuously.Divide the filling into 8 equal portions and keep aside.
How to proceed
How to proceedFill a portion of the filling in each toasted bread case.Serve immediately.

Spinach, Garlic and Cheese Tava Sandwich

Preparation :10 mins
Cook :6 mins
Total Time :16 mins
Servings :Makes 2 sandwiches

Ingredients :

4 tbsp blanched and chopped spinach (palak)
1 tbsp finely chopped garlic (lehsun)
5 tbsp grated processed cheese
1 tbsp butter
4 bread slices
salt and to taste
2 tsp mayonnaise

For Serving
tomato ketchup

Method :

Heat the butter in a small non-stick pan, add the garlic and sauté on a medium flame for 2 minutes. Keep aside.
Place a bread slice on a clean, dry surface and put 1½ tbsp of cheese evenly over it.
Put 2 tbsp of the spinach evenly over the cheese.
Put half the butter-garlic mixture evenly over it and sprinkle little salt and pepper evenly over it.
Sprinkle 1 tbsp of cheese evenly over this.
Cover the sandwich with another bread slice and apply ½ tsp of mayonnaise evenly over it.
Heat a non-stick a tava (griddle), place the sandwich on it with the mayonnaise side facing downwards, apply ½ tsp of mayonnaise on the side facing upwards and cook on a medium flame till it turns golden brown in color from both the sides. Transfer to a clean dry surface.
Cut the sandwich diagonally into 2 equal portions.
Repeat steps 2 to 8 to make 1 more sandwich.Serve immediately with tomato ketchup.

Moong Dal and Spinach Idli

Preparation :10 mins
Cook :12 mins
Total Time :22 mins
Servings :Makes 12 idlis

Ingredients :

1/2 cup yellow moong dal (split yellow gram) , soaked for 3 hours and drained
3/4 cup blanched and roughly chopped spinach
3 green chillies , roughly chopped
1 tbsp fresh low-fat curds
salt to taste
1/2 tsp fruit salt
1/4 tsp oil for greasing

For Serving
sambhar
healthy coconut chutney

Method :

Combine the yellow moong dal , spinach and green chillies and blend in a mixer to a smooth paste without using any water.
Transfer the mixture into a bowl, add the curds and salt and mix well.
Just before steaming, add the fruit salt to the batter and pour 2 tsp water over it.
When the bubbles form, mix gently.
Grease the idli moulds using oil, put spoonfuls of the batter into idli moulds and steam in a steamer for 10 to 12 minutes or till the idlis are cooked.
Cool slightly, demould and serve immediately with sambhar and healthy coconut chutney.

Veg Cheese Omelette

Preparation :10 mins
Cook :6 mins
Total Time :16 mins
Servings :Makes 2 servings

Ingredients :

1/4 cup finely chopped onions
1/4 cup deseeded and finely chopped tomatoes
1/4 cup finely chopped capsicum
1/4 cup grated processed cheese
3 eggs
salt and freshly ground black pepper (kalimirch) to taste
1 tsp finely chopped green chillies
1/2 tsp dried mixed herbs
2 tsp butter

For Serving
toasted bread slices
tomato ketchup

Method :

Combine the eggs, salt and pepper in a deep bowl and whisk well using a fork.
Add all the other ingredients, except the butter, cheese and mixed herbs and mix very well.
Heat the butter in a broad non-stick pan, pour the egg mixture, cook on a medium flame for 2 minutes.Turnover and cook on a medium flame for 2 more minutes.
Put the cheese on one side of the omelette and sprinkle the dried mixed herbs evenly over it.
Fold the omelette into a semi-circle and cook on a medium flame for 1 minute.
Serve immediately with toasted bread slices and tomato ketchup.

Oats and Spring Onion Paratha

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 4 parathas (4 paratha )

Ingredients :

For The Dough
3/4 cup coarsely ground quick cooking rolled oats
1 1/2 cups whole wheat flour (gehun ka atta)
4 tbsp curds (dahi)
salt to taste

For The Spring Onion Filling
1 cup finely chopped spring onions whites
1 cup finely chopped spring onion greens
1 tsp oil
1 tsp cumin seeds (jeera)
2 tsp finely chopped garlic (lehsun)
2 tsp green chilli paste
salt to taste

Other Ingredients
wheat (gehun) flour (gehun ka atta) for rolling
oil for cooking

Method :

For the dough
For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
For the spring onion filling
For the spring onion fillingHeat the oil in a non-stick pan and add the cumin seeds.When the seeds crackle, add the garlic, green-chilli paste, mix well and sauté on a medium flame for a few more seconds.Add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.Add the spring onion greens and salt, mix well and cook on a medium flame for a minute.Divide the stuffing into 4 equal portions and keep aside.
How to proceed
How to proceedDivide the dough into 8 equal portions.Roll out each portion into a 125 mm. (5\") diameter circle, using a little whole wheat flour for rolling.Place a dough circle on a flat, dry surface and spread a portion of the filling over it.Place the other dough circle over it and seal it tightly.Cook the paratha on a non-stick tava (griddle), using a little oil, till it turns golden brown in colour from both sides.Repeat steps 2 to 5 to make 3 more parathas.Serve hot.

Multigrain Methi Thepla Dough

Preparation :10 mins
Cook :0 mins
Total Time :10 mins
Servings :Makes 24 theplas (24 thepla )

Ingredients :

1 cup whole wheat flour (gehun ka atta)
2 tbsp bajra (black millet) flour
2 tbsp jowar (white millet) flour
2 tbsp ragi (nachni / red millet) flour
1/2 cup finely chopped fenugreek (methi) leaves
2 tsp sesame seeds (til)
1 tbsp honey
1/2 tsp ginger-green chilli paste
1 tbsp oil
1 tsp flax seeds
salt to taste

Method :

Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
Store in an air-tight container in the fridge. Use as required.

Aloo Parathas

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 10 parathas

Ingredients :

For The Dough
2 cups whole wheat flour (gehun ka atta)
salt to taste
1 tsp oil

To Be Mixed Into A Stuffing
2 cups boiled , peeled and mashed potatoes
1 tbsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera) powder
1 tsp dried mango powder (amchur)
1 tsp chaat masala
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
5 tsp oil for brushing and cooking
10 tsp ghee for cooking

Method :

For the dough
For the doughCombine the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Keep aside.

How to proceed
How to proceedDivide the stuffing into 10 equal portions and keep aside.
Divide the dough into 10 equal portions.Roll a portion of the dough into a 125 mm. (5”) diameter circle, and brush with ¼ tsp of oil evenly over it.
Place a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
Repeat steps 3 to 5 to make 9 more aloo parathas.Heat a non-stick tava (griddle) and cook each paratha for 15 seconds each on both the sides using ¼ tsp of oil.
Place each half cooked paratha on a big plate separated and let it cool completely.
Stack them by keeping a butter paper in between and store them in freezer bags.
Label them with name and date and use as required.
Once you wish to consume them, remove the butter paper from the parathas.
Heat a non-stick tava (griddle), cook it on a medium flame using 1 tsp of ghee till it turns golden bornw in colour from both the sides.
Serve hot.

Apple Honey Pancake

Preparation :10 mins
Cook :8 mins
Total Time :18 mins
Servings :Makes 8 pancakes

Ingredients :

1/2 cup grated apples
1/2 tbsp honey
1/4 cup self rising flour
1 tbsp melted butter
2 tbsp condensed milk
1/2 tbsp castor sugar
1/2 tsp fruit salt
melted butter for greasing and cooking

For Serving
honey

Method :

Combine the apple, honey, self rising flour, melted butter, condensed milk, castor sugar and 2½ tbsp of water in a deep bowl and mix well to make a smooth batter making sure that no lumps remain.Add the fruit salt and sprinkle 1 tbsp of water over it. When the bubbles form, mix gently.Grease a non-stick mini uttapa pan using a little butter.Pour approximately 1½ tbsp of batter in each uttapa mould and spread it lightly.Cook, using a little butter, till they turn crisp and golden brown from both the sides.Repeat steps 3 to 5 to make more mini pancakes.Serve immediately drizzled with honey.

Mixed Sprouts Parota

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 6 parotas

Ingredients :

1/2 cup boiled and coarsely crushed mixed sprouts (moong , matki , chana etc)
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup ragi (nachni / red millet) flour
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
1/4 tsp salt
1/2 tsp cumin seeds (jeera) powder
whole wheat flour (gehun ka atta) for rolling
1 1/2 tsp oil for cooking

Method :

Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
Divide the dough into 6 equal portions.Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
Lightly fold from one end to the other to make a roll.
Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the parota, using ¼ tsp of oil, till golden brown spots appear on both the sides.
Repeat steps 3 to 7 to make 5 more parotas.Serve immediately.

Oatmeal Almond Milk with Apples

Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 1 servings

Ingredients :

1/2 cup quick cooking rolled oats
1 cup almond milk
1 tbsp peanut butter
1 tsp maple syrup , optional
1 tbsp finely chopped dates (khajur)
1 tsp chia seeds
1/4 cup chopped apple

Method :

Combine the oats, almond milk, peanut butter and maple syrup in a jar and mix well using a whisk.
Add the dates and chia seeds and mix well.
Close the jar with a lid and refrigerate for atleast 4 hours.
Just before serving, open the lid, top it with the apples and serve immediately.

Blueberry- Coconut Muffins

Preparation :20 mins
Cook :30 mins
Total Time :50 mins
Servings :Makes 12 to 13 pieces

Ingredients :

2 cups plain flour (maida)
1 tbsp baking powder
1/2 cup sugar
3/4 tsp kosher salt
1/2 cup coconut , toasted
3/4 cup blueberries
1 egg , beaten
1/4 cup butter , melted and slightly cooled
1 cup milk
1 tbsp plain flour (maida)

Method :

Preheat the oven at 200°c (400°f).Grease a 12-cup muffin tin and, if desired, line with paper muffin cups. Set aside.Sift together the all purpose flour, baking powder, sugar and salt. Stir in toasted coconut.Combine the egg, melted butter and milk. Add to dry ingredients and mix lightly till combined.Add the blueberries and fold into batter.Spoon batter into muffin cups. Bake at 200°c (400°f) for 17 to 20 minutes or till done.Remove from the oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.Serve immediately.

Moong Dal Dhokla

Preparation :5 mins
Cook :15 mins
Total Time :20 mins
Servings :Makes 4 servings

Ingredients :

For The Moong Dal Dhokla Batter
3/4 cup yellow moong dal (split yellow gram)
1 tsp roughly chopped green chillies
salt to taste
1 1/2 tsp sugar
a pinch of asafoetida (hing)
1 tbsp oil
1/2 tsp turmeric powder (haldi)
1 tbsp besan (bengal gram flour)
2 tbsp curds (dahi)
1 1/2 tsp fruit salt

For The Tempering
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
a pinch asafoetida (hing)
2 tsp finely chopped green chillies

For The Garnish
1 tbsp finely chopped coriander (dhania)
1 tbsp grated coconut

For Serving With Moong Dal Dhokla
green chutney

Method :

For moong dal dhokla
For moong dal dhoklaTo make moong dal dhokla, soak the yellow moong dal in enough water for 30 minutes. Drain well.Combine the yellow moong dal and green chillies and blend in a mixer using ½ cup of water to make a paste of pouring consistency.Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, besan and curds and mix well to make a batter.Just before steaming, sprinkle fruit salt and mix lightly.Pour the batter into a greased 175 mm. (7”) diameter thali.Steam in a steamer for 10 to 12 minutes or till the dhokala is cooked. Keep aside.Heat the oil in a small non-stick pan and add the mustard seeds.When the mustard seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for 30 seconds.Add the green chillies and sauté on a medium flame for 30 seconds.Pour the tempering over the prepared moong dal dhokla and spread it evenly.Sprinkle the coriander and coconut evenly on top.Cut the moong dal dhokla into pieces and serve hot with green chutney.

Tasty Baked Corn Sandwich

Preparation :10 mins
Cook :5 mins
Total Time :15 mins
Servings :Makes 4 servings

Ingredients :

8 bread slices
1/4 cup milk
butter
1/4 cup grated processed cheese
1/4 cup chopped capsicum

For The Stuffing
1 tbsp butter
2 tbsp chopped onions
2 tbsp chopped capsicum
1 tsp grated ginger (adrak)
1 cup boiled and crushed sweet corn kernels (makai ke dane)
1/2 tsp freshly ground black pepper powder
salt to taste
1 tsp crushed green chillies
2 tbsp grated processed cheese
2 tbsp milk
1 cup white sauce

Other Ingredients
1 tsp butter for greasing

Method :

For the stuffing
For the stuffingHeat the butter in a pan, add the onions and sauté for a while.Add the capsicum and ginger and sauté for a while.Add the corn, pepper and salt, mix well and saute for more 1 minute.Add 1 cup of prepared white sauce, green chillies, cheese and milk, mix well and cook for more 3 minutes.Remove from the flame and keep aside to cool.
How to proceed
How to proceedCut and remove the edges of bread slices.Grease a microwave safe plate with little butter.Arrange 4 bread slices in a platePour 1 tbsp milk on each bread slices.Spread prepared stuffing on the bread slices.Cover with the remaining bread slices.Apply little butter on it, pour little mlik on each bread slices.Sprinkle grated cheese and capsicum on it.Bake in preheated oven at 200 degree celcious for 3-4 minutes.Cut and serve.

Walnut Muffins

Preparation :nil
Cook :nil
Total Time :0 mins
Servings :

Ingredients :

3 cups plain flour (maida)
1 1/2 cups packed brown sugar
3/4 cup butter or margarine
1 cup chopped walnuts (akhrot)
2 tsp baking powder
1 tsp each nutmeg (jaiphal) powder and dried ginger powder (soonth)
1/2 teaspoon each baking soda and salt
1 cup buttermilk
2 eggs, beaten

Method :

In medium bowl, combine 2 cups of the flour and the sugar; cut in butter to form fine crumbs.In small bowl, combine 3/4 cup of the crumbs and 1/4 cup of the walnuts; set aside.Into remaining crumb mixture, stir in remaining 1 cup flour, the baking powder, spices, soda, salt and remaining 3/4 cup walnuts. in another small bowl, combine buttermilk

Bajra Upma

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 3 to 4 servings

Ingredients :

3 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
3 to 4 curry leaves (kadi patta)
1 tbsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
1 tsp moong (whole green gram) daal
1 onion , finely chopped
2 tsp chopped garlic (lehsun)
1 tsp grated ginger (adrak)
1 slit green chilli , finely chopped
1 tomato , finely chopped
1/4 tsp chilli powder
1 1/2 cups chopped mixed vegetables
2 tbsp freshly grated coconut
salt to taste
1 cup bajra (black millet) , coarsely ground
1 tbsp peanuts
2 tbsp chopped coriander (dhania)

Method :

Heat a non-stick pan and dry roast the bajra on a slow flame. Cool and soak in 2 cups of water. Keep aside for 2 hours.Heat the oil in a pressure cooker and add the mustard seeds and cumin seeds.When the seeds crackle, add the dals, , ginger, garlic, onions, green chilli and curry leaves and saute for 2 minutes.Add the tomatoes, vegetables, peanuts, salt and red chilli powder, mix well and saute on a high flame for 1 minute.Add the soaked bajra with water and cook for a minute.Add the coconut and coriander, mix well and add 2 cups of hot water.Pressure cook for 2 whistles and allow the steam to escape before opening the lid.Serve hot.