Healthy Pav bhaji

Ingredients

Olive oil
Cumin seeds 1/2 tsp
Onion 1
Ginger - Garlic paste 1 tsp
Green chilli 2
Tomato 2-3
Pav bhaji masala 2 tsp
Red chilli powder 1/2 tsp
Turmeric Powder 1/4 tsp
Capsicum 1
Cauliflower 1
Carrot 1
Beans 1/2 cup
Soya Granules 1/4 cup
Salt

Method

1. Wash and cut the vegetables (Cauliflower,Carrot,Beans)
2. Cut the above vegetables, then boil them. once done smash lightly and keep aside. Add little salt while boiling
3. Soak the soya granules in hot water and keep aside. Soak it only for 10- 15 mins
4. Cut onion, capsicum, tomatoes in a dice shape and keep aside. Also chop the green chillies
5. In a pan add oil cumin seeds, once they sizzle add onions
6. Once they become transparent add ginger garlic paste and fry well
7. Add the chopped green chillies and stir for a min
8. Now add the tomatoes and cook well. You would until they become soft
9. Now add the capsicum and saute for 2 mins. Dont make the capsicum soft
10.Now add all the masalas and salt . Mix well.
11. Finally add the soya granules
12. Now add water and keep on low flame for 5-7 mins
13. Once done garnish with coriander
14. Serve with chopped onion and lime
15. While serving you can add a little butter and serve with Pav

Few tips
1. You can use butter if you don't want oil. In fact with butter it tastes better.
2. You can also add potatoes
3. If you don't have pav bhaji masala you can use garam masala

Peanut Paratha

Ingredients

Wheat Flour 1.5 cups
Oats flour 1/2 cup
Peanut 1 cup
Cumin seeds 1/4 tsp
Ghee 2 tbsp
Channa dhal 1/4 cup
Tamarind pulp 2 tsp
Curry leave s
Red Chilli 3-4
Asafoetida a pinch
Salt

Method

1. In a bowl mix wheat flour and oats flour and knead to a smooth dough
2. Roast the peanut and channa dhal
3. In a blender grind roasted peanut, cumin seeds, channa dhal, tamarind pulp, red chilli, curry leaves,asafoetida and salt.
4. Make small balls from the dough and roll into a circle. Take a ball of stuffing and stuff in the circle. Roll it slowly
5. Heat the tawa and sprinkle some ghee. Now place the paratha on the tawa
6. Roast on both sides and apply ghee while cooking
7. Roast until brown spots on both sides

Few tips

1. You can skips oats flour in case you don't have
2. If you don't want ghee you can always use oil

Spicy Moong dhal n Methi

Ingredients

Yellow Moong Dhal 1/4 cup
Oil 1/2 tsp
Cumin Seeds 1/2 tsp
Onion 1 small
Tomatoes 1 small
Garlic 2
Green Chillies 3
Turmeric powder 1/4 tsp
Dhania powder    1/4 tsp
Salt

Method

1. Wash and cut the methi and keep aside
2. Wash and soak the dhal for 10 mins in luke warm water
3. Pressure cook the dhal for about 3 -4 whistles
4. In a sauce pan heat oil add cumin seeds, once it crackles add onion and saute until translucent
5. Now add garlic and green chilli and stir for a few mins
6. Add the tomatoes and saute ( I removed the seeds of the tomato, as wanted the sabji dry)
7. Add methi and saute for 5 mins
8. Finally add the cooked dhal, turmeric powder, dhania powder and salt and mix
9. Cover with lid on low flame for 5 mins

Methi Pulav _ Sindhi Chawal

Ingredients

Oil 1 1/2 tbsp
Jeera 1/4 tsp
Garlic 4 cloves
Ginger 1 small piece
Tomato 3 medium
Green chilli 3-4
Methi 1 small bunch
Rice 2 cups
Turmeric powder 1/4 tsp
Dhania powder 1/2 tsp
salt

Method

1.Wash and soak the rice for 30 minutes
2.Wash and chop the methi, drain the water and keep aside
3.In a pressure cooker heat oil 1 tbsp add jeera and stir for 1/2 a minute
4.Now add ginger and garlic and methi and stir for 7 -10 mins
5.Add tomatoes and stir for 10 mins
6. Now add the rice, green chilli, the masalas, salt and 1/2 tsp of oil
7. Add 4 cups of water and cover with the lid and pressure cook until 3 whistles on a low flame
 Serve with any raita of your choice

Pink Paratha

Ingredients

Wheat Flour 1 cup
Oats Flour 1/2 cup
Beetroot 1/2 cup
Radish 1/4 cup
Carrot 1/2 cup
Onion 1 small
Cumin seeds 1/2 tsp
Ajwain  1/2 tsp
Green chilli  2
Red chilli powder 1/4 tsp
Coriander
Oil 1/2 tsp
Salt
Ghee for cooking

Method
1. Wash, peel and grate beetroot, radish and carrot.
2. Cut onion and green chilli into small dice shape
3. In bowl add the flour, grated vegetables, onion, green chilli, cumin seeds, ajwain, red chilli powder, salt and oil. Mix well
4. Knead to form a smooth dough
5. If your dough is too hard then add water to make the dough soft n firm.
6. Once your dough is ready make small size ball from the dough. Dust it with some flour on the rolling board
7. Roll out each portion into medium round thick size paratha
8. Heat the tawa and cook and shallow fry the paratha using little ghee on both sides. Cook until golden brown in color

 Few Tips

1. You can also add cheese to this paratha
2. You can skip the red chilli if you don't want it too spicy
3. If you dont have oats flour you can skip it

Lauki channa dhal sabzi

Ingredients

Oil 1 tbsp
Onion 1 medium
Tomato 2 medium
Ginger a small piece
Green Chillies 3-4
Bottle gourd 2 cup
Channa Dhal 1/4 cup
Turmeric powder 1/4 tsp
Dhania Powder 1/2 tsp
Garam masala 1 tsp
Water 1/2 cup
Coriander for garnishing
Salt

Method

1. Rinse and soak the dhal in 1 cup of water for an hour
2. Wash and cut the bottle gourd and tomatoes into small cube shape. Also cut the ginger and green chilli. Ensure you cut the ginger really fine
3. In a pressure, heat oil add onion and saute until they turn translucent
4. Now add the tomatoes and saute for 2-3 mins
5. Once done add all the dry masalas, ginger and chillies
6. Now add the bottle gourd, channa dhal and water (don't stir)
7. Cover with the lid and pressure cook for about 4-5 whistles on high flame. Once its done add salt
8. If you find it too liquidy, keep the sabji on low flame to dry the liquid. The sabji should be medium consistency
9. Once its done garnish with corainder
10. Serve the sabji with roti or phulka or paratha

Spinach Idli

Ingredients

Yellow moong Dhal 1/2
Spinach 3/4 cup
Curd 1 cup
Soda a pinch
Salt as per taste
Oil for greasing

For seasoning
Mustard 1 tsp
Asafoetida pinch
Green Chilli 4
Ginger a small piece
Carrot 1 tbsp

Method

1. Soak the moong dhal for 3 hours
2. Chop and blanch the spinach, drain the water and keep aside
3. Wash and grate the carrot, chop green chilli and ginger really fine
4. Combine blanched spinach and dhal together and blend to a smooth paste
5. Transfer to a bowl
6. In a pan heat oil, add mustard once it splutters add asafoetida, green chilli, ginger and fry well on a low flame. Dont make it brown
7. Finally add the grated carrot and saute for 2 mins
8. Add the curds and the seasoning, salt and soda to the spinach and mix well. Add water if needed
9. Grease the idli moulds pour the spinach batter on the mould. Steam for 10 mins