Amla Chutney | Gooseberry Chutney

Amla Chutney

Amla is also known as gooseberry. It is a rich source of vitamin C and too many nutrients, beneficial for our eye sight, hairs and digestive system. We should try to include it in our diet, one simple way to include it in our daily diet is to use it in a form of chutney.
This quick and easy chutney goes well with any meal course, usually raw amla has a distinguish strong flavor, hence I used to boil it before grinding, but now it is easy to microwave it for 3 minutes before grinding, it doesn’t change its color and taste.
Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 6 minutes | Cooking Time : Not required | Serves :8
Recipe Category: Chutney and Dips | Recipe Cuisine: North Indian

Ingredients:

amla or gooseberries-4
green chillies-4
coriander leaves-2 cups
ginger-2”piece
garlic-15-16 pods
cumin seeds-1 teaspoon
water-1 tablespoon
salt- to taste

Method:

1. Wash amlas and place them on the turntable of microwave, micro high them for 3 minutes
2. roughly chop ginger, green chillies and coriander leaves, wash them thoroughly.
3. Deseed amlas and roughly chop them.
4. place all the chopped ingredients along with salt ,cumin seeds and water in the grinder jar and grind it coarsly

   

   Amla Chutney

5. Healthy amla chutney is ready to serve

Notes:

If we are boiling amlas , it will reduce its sour flavor and we have to add lemon juice , tamarind or amchur powder to enhance its taste, but in case of microwaving its sour flavor retains and need not to add any sour ingredient. 

This chutney is grinded coarse.
You can adjust its consistency according to you. If you want to know more about amla or gooseberryand its uses please refer to Wikipedia for details.
You can also try other healthy chutney recipes of my blog like apple chutney, dates and tamarind chutney or instant chhunda in microwave.

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Poha

Poha

Poha is a quick and easy snack recipe made with flattened rice. In north India it is served as a breakfast with jalebi. With slight variations in ingredients it is cooked in different forms like: kanda poha, batata poha, lemon poha , matar poha and tamarind poha. It can be prepared as dessert with addition of sugar or jaggary and milk.
Poha is healthy and easy to digest, it doesn’t require any preparations hence you can cook it within minutes. Today I am sharing you my simple recipe of poha made with onions, ingredients require and detailed instructions for the recipe are as follows:
Preparation Time : 5 minutes | Cooking Time : 5 mins | Serves :4
Recipe Category: Breakfast | Recipe Cuisine: North Indian

Ingredients:

Poha or flattened rice- 2 cups
Onion- 1 big
Green chillies-4
Curry leaves-10-12
Mustard seeds-1/2 teaspoon
Red chillipowder-1/4 teaspoo
Turmeric powder-1/2 teaspoon
Salt- to taste Lemon-1
Dalmoth, sev or anyother mixture-1 tablespoon Oil-1 tablespoon
Sugar-optional

Method:

1. Take poha in a vegetable strainer, wash it thoroughly under running water
2. Sprinkle turmeric powder over washed poha mix well
3. Keep aside for 5 minutes 
   
4. Chop onion and green chillies
5. Heat oil in a pan or kadhai, add mustard seeds as they splutter, add chopped onion, green chilies and curry leaves, roast till onions are light pinkish in color.
6. Add red chili powder , salt and soaked poha mix well, stirring continuously cook for 2 minutes
7. Garnish it with dalmoth, sugar and lemon juice, serve hot
   
   
   

Notes: Thick poha goes well for this recipe.
I prefer to garnish it with mixture as it includes peanuts, chana dal and sev which gives it a crunch.
Adding sugar is optional, with lemon juice sugar gives it sweet and sour taste.
It is difficult to warm poha, you can do this in microwave or place pan or kadhai in which you cooked poha over a pan in which water is already boiling. It helps poha to keep warm.

Tags:poha recipe,kanda poha recipehow to make pohabreakfast ideas breakfast+recipes step by step instructions of making poha

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Methi Ka Cheela | Fenugreek Savory Pancakes

Methi ka Cheela| Fenugreek Savory Pancakes

By
Sandhya Khattri
21 Nov 2013
Methi cheela is a diabetic friendly recipe made from bengal gram flour, wheat flour and fresh fenugreek leaves. These savory pancakes are ideal for breakfast, you can have these as a teatime snacks too.
This simple recipe doesn’t require any preparations except cleaning fenugreek (methi) leaves and can be served within minutes. I prefer to serve methi ka cheela with amla (gooseberry) chutney, you can have this with any other chutney of your choice.
Usually chelas are prepared with bengal gram flour, but in this recipe I have used 1:1 ratio of wheat flour and bengal gram flour, as besan is slightly heavy to digest adding wheat flour makes these cheelas light and easy to digest. Normal besan ka cheelas are crisp and firm but these pancakes (cheelas) are crisp from outside and soft from inside. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 5 minutes | Cooking Time : 15 mins | Serves :4
Recipe Category: Breakfast Recipes | Recipe Cuisine: North Indian

Ingredients:

Bengal gram flour- ½ cup
Wheat flour-1/2 cup
Salt-to taste
Fenugreek or methi leaves-1/2 cup
Turmeric powder-1/8 teaspoon
Green chillies-2
Water-3/4 cup
Oil-1 -1 tablespoon

Method:

1. clean, chop and wash fenugreek leaves.
2. Chop green chilies
3. In a bowl add bengal gram flour, wheat flour, salt, turmeric powder, fenugreek leaves green chilies and water. Mix it well, batter should be of pouring consistency, you can add more water if required.
4. Heat griddle or pan, apply some oil over it.
5. Before pouring batter over it, stir the batter once, and pour one tablespoon of batter over hot griddle, spread it with the help of spoon in circular motion to give the shape of cheela.

6. Let it cook for a minute on medium heat, you will see batter is drying up, and pancake's side are leaving the surface of pan, pour some drops of oil on the sides of pancake and few drops over it.
7. With the help of spatula turn methi cheela from one side and let is cook from other side.
8. Repeat the same process with the remaining batter to make pancakes.
Delicious fenugreek pancakes are ready to serve.
If looking for other breakfast recipes, you can also try green moong dal paratha, tomato onion uttapam and pudina paratha.

Notes:

Batter should be of pouring consistency, stirring once before pouring it over pan helps even distribution of fenugreek leaves.
If it is cooked properly and is golden in color from one side than turn it else pancakes will break.
You can also add some soya leaves along with fenugreek leaves for flavorful pancakes.

Tags:besan ka cheela recipe,fenugreek recipes ,fenugreek pancake recipe,indian breakfast recipes,breakfast ideas,healthy breakfast recipes,diabetic friendly recipes,quick snacks,step by step recipe of besan ka cheela

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Moong Dal Khichdi | Split Green Gram Khichdi

Moongdal Khichdi
By Sandhya Khattri
Prep Time: 30 minutes
Cook time:15 minutes
Serves: 4servings

Moong Dal Khichdi is a very soothing and light recipe .Nice combinations of rice grains and legumes, can be prepared at any time in lunch or in dinner. Usually khichdi is prepared with sufficient amount of water but sindhi’s like khichdi with each and every grain separated. This khichdi goes well with toori bhaji and curd. Ingredients required and detailed instructions for the recipe are as follows:

Ingredients

Chilke wali moong dal(split green gram)- ½ cup
Basmati rice-1 cup
Pepper corns-1/2 teaspoon
Cumin seeds-1 teaspoon
Hing(asafoetida)-1/8 teaspoon
Ghee-1 tablespoon
Turmeric powder -1/4teaspoon
Salt-to taste
Water- 2 & ½ cups

Instructions:

wash and soak dal and rice together for ½ an hour. Take a heavy bottomed pan, heat ghee in it, add cumin seeds and pepper corns to it, as cumin crackles, add asafoetida , add soaked dal and rice without water, add turmeric powder and salt to it, mix well.

Roast on high flame till rice grains start sticking to pan, pour water over it, mix well and bring it to boil on high flame, when water is 90% absorbed, adjust the flame to low, cover the lid and cook till water is absorbed completely.
Serve hot with curd or any vegetable of your choice.


Notes: Quantity of water may vary depending upon the quality of rice, how much water it absorbs.
It can be pressure cooked to , (while pressure cooking if you are taking 1 cup rice and dal only one cup water will be required follow 1:1 ratio.), but it taste good if prepared in wide pan or kadhai

Tags: how to make moong dal khichadi , recipe of moong dal khichadi , mung dal , chilka moongdal khichdi , dal khichdi , easy recipes , health dishes , how to make moongdal khichadi without pressurecooker , moong dal khichdi recipe , rice recipes , dal recipes ,

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Spicy Potatoes Recipe

Spicy Potatoes Recipe
By Sandhya Khattri
Prep Time: 15 minutes
Cook time: 8 minutes
Serves: 4servings
Spicy potatoes is a side dish recipe in which boiled potatoes are simmered with freshly roasted and powdered spices. This can be served as a chaat too, I usually serve this potatoes with kachauris and dates and tamarind chutney, you can have this with poori too. In this recipe you can use boiled baby potatoes too. Ingredients required and detailed instructions for the recipe are as follows:

Ingredients
Boiled potatoes-8-10
Oil- 1 tablespoon
Salt-to taste
Lemon juice- 1 lemon
Dry mint powder- 2 teaspoon
For dry roasting:
Cumin seeds- 2 teaspoons

Coriander seeds- 1 tablespoon
Cloves-2
Black cardamom-1 
Pepper corns-10-15

Instructions: heat tawa or griddle, take all the ingredients of dry roasting, stirring continuously roast them on medium flame till aroma arises and spices are dark brown in color. Let them cool completely, grind them to coarse powder.
Peal and chop potatoes.
Heat oil in a wide pan or kadhai, add spice powder to it, roast for a minute, add potato pieces, salt and mint powder to it, mix well, simmer the flame, cover the lid and cook for 5-6 minutes(stir once in between) till potatoes are slightly crisp from outside, switch off the flame, mix lemon juice to it. Serve hot as an accompaniment with any meal course of your choice

Tags: spicy potoates recipe , how to make spicy potatoes , fry recipes , north Indian food recipes , side dishes , appetizers , north Indian recipes , gluten free, vegan

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ALOO SHIMLA MIRCH

Aoo Shimla Mirch is one of the easiest recipe for a side dish or you can serve it as a main dish with other accompaniments like raita etc. This recipe doesn’t take much time to cook and don’t need any preparations. The detailed recipe and instructions are as below:Ingredients:


Potatoes - 3 to 4 medium size
Capsicum -1 big
Green chillies -2
Ginger ½ each piece(grated)
Tomato -1
Salt- to taste
Turmuric powder – ¼ teaspoon
Red chilli powder- ¼ teaspoon
Cumin seeds- 1 teaspoon
Oil- 1 tablespoon
Coriander powder- 1 tablespoon
Besan – 1 tablespoon
Garam masala- ½ teaspoon
Subzi masala(optional) – 1 teaspoon (any brand if you like spicy food)
Method:
1- Peel potatoes, wash them, let them air dry for 5 minutes and then cut them in lengthwise slices.
2- Slice shimlamirch.
3- Chop green chillies
4- Heat oil in a pan or kadhai, add cumin seeds as they crackle, add potatoes and shimlamirch
5- On a high flame fry them, stirring continuously as the color changes to golden, add salt and besan to it , mix well , simmer the flame and let it cook uncovered for 3-4 minutes, stir twice in between.
6- Check if potatoes are almost cooked, if not cook them for another a minute or two.
7- Within a pan , with the help of spatula, shift the cooked vegetables to one side making a place for tomato to come.
8- Now to this place add chopped tomato,green chilles and ginger .
9- Sprinkle the other spices( red chillies, coriander, turmeric and sabzi masala) over the veggies and tomatoes.(don't mix them)
10- Cover the lid and cook vegetable for 2 minutes.
11- Mash the tomatoes with the help of spatula and then mix the whole vegetable along with tomatoes. 12- On a high flame, cook for one minute, sprinkle garam masala powder over it, serve hot.
Notes Besan give a nice texture and binding to the dish and also reduces the strong taste ( tekhapan) of shimla mirch. By shifting vegetables to one side, tomatoes are thoroughly cooked. If potatoes are dried they will never stick to the pan. I have mentioned the way in my previous post taryal patata

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