Sabudana is a grain popularly consumed during fasting. Here I have given twist to my sabudana vada by adding beetroot to it which will enhance its nutrition value. Moreover it is prepared in air fryer so amount of oil consumed is hardly a spoonful to fry it to have guilt free indulgence. Alternatively you can deep fry it.
Sabudana 2 cups Boiled potatoes 6 Peanut 1/2 cup Green chillies 3 Crushed ginger 1 tsp Salt to taste Beetroot 1 Dhaniya jeera powder 2 tbsp Lemon juice 2 tsp
Wash sabudana 3-4 times. Soak sabudana in water for 8 hours or overnight.
Mesh the boiled potatoes. Grind the beetroot in a mixer jar.
Dry roast the peanuts and coarsly grind it.
In soaked sabudana add potatoes, beetroot, powdered peanut, chopped green chillies, chopped coriander leaves, dhaniya jeera powder, salt and combine well.
From this mixture take small portion and shape it in a ball. Flatten it by pressing between your palms. Prepare all the vada in similar way.
Grease vada slightlyusing oil. keep it into air fryer to 180 degree for 10 minutes. Flip it and again keep it to 160 degree for 5 minutes.
This is a nutritious and healthy cookie recipe which I am sure will be liked by everyone. It is gluten free and have been prepared without using any artificial sugar. Its melt in mouth and suitable to all the age group. Sattu is highly fiberous and protein rich flour. It is one of the main ingredient of this cookie. You can give it to your toddler even as it contains all natural ingredients.
Ingredients Sattu 1 cup Instant oats 1/2 cup Dry fruit powder 1/4 cup(mix of walnut, cashew, flexseeds, pumpkin seeds, almonds) Ghee 1/4 cup Jaggary 1/2 cup
Dry roast the oats for 1 minute on very low flame. Cool it down to room temperature and grind to a fine powder
Take ghee and jaggery in a mixing bowl add beat it well.
Add sattu, oats powder, dry fruit powder and combine well. Make it like a soft dough.
Make small balls of it and flatten it like a cookie.
Keep it on tray lined it with parchment paper
Shape all the cookies in similar way.
Refrigerate it for 2 hours. preheat teh air fryer to 200°C for 8 mins
Keep baking tray in air fryer 180°C for 10 mins
Once completely cool down, lift it from tray and store in airtight container.
Usually when its about tikki, potato comes to our mind. But today I have prepared this tikki using cauliflower and boiled chikpeas. It is healthy, nutritious and tasty as well. So your body will get protine, fibers and vitamins same time.
Ingredients 1 cup grated Cauliflower 1 cup boiled chikpea 1 tsp chaat masala To taste salt 2 tbsp bread crumbs 1 tsp garam masala 1 tsp coriander powder 2 chopped green chillies 1/4 tsp turmeric powder 1 tsp red chilli powder 2 tbsp fresh coriander leaves Ghee for shellow frying
Method Grate the cauliflower. Add freshly chopped green chillies and coriander leaves, turmeric powder, salt red chilli powder, garam masala and mix bread crumbs.
Now add boiled chikpea and mesh it using potato masher.
Give it a shape of tikki. Shellow fry it on a hot tawa applying ghee.
Kothimbir vadi is a dish from Maharashtrian cuisine in which coriander is a primary ingredient. It is steamed and then shellow fried or deep fried to get the crispy outer layer. This delicious bars can be best to be enjoyed with your tea.
1 big bowl coriander leaves
1 bowl besan/chickpea flour
1 tsp ginger-garlic paste
1 tsp chopped green chillies To taste salt 1 tbsp coriander powder 1 tsp Turmeric powder 1 tbsp sesaame seeds Pinch of soda-bi-carb Oil for frying
1) Wash coriander leaves thoroughly. Chop it and keep it aside.
2) in a bowl mix besan, salt, ginger garlic paste, chopped green chillies, red chilli powder, turmeric powder, coriander powder, soda bi carb and mix well.
3) Add chopped coriander leaves and combine well. Now using little water prepare soft dough.
4) grease the plate and spread the batter. Steam it dor about 12-15 minutes using steamer.
5) Once done, cool down and then cut it into chunks.
In winter, fresh leafy vegetables are available. Methi leaves arw mostly used in paratha or methi subji. I have prepared koftas using freah methi/fenugreek leaves and sunked it in cashew nuts baaed gravy.
Combination of methi kofta with rich gravy turns out into delicious curry. I have prepared no onion-no garlic version. Still no compromise in taste🤗😋😍. So this will be a perfect for the people who doesn’t eat onions and garlic.
Ingredients: 1 cup fresh methi leaves 2 boiled potatoes 1/2 cup cashew nuts 1 bowl bottle gourd cut into pieces To taste salt 1 green chilli 1 tsp red chilli powder 1 tsp garam masala 1 tsp Dhaniya jeera powder 1 tsp cumin seeds 2 tbsp oil 2 tsp corn flour 2 tsp roasted gram flour 6-7 cashew nuts
Method: 1)Peel off and mesh the boiled potatoes. Add finely chopped fresh methi leaves.
2)Add salt, chopped green chillies, roasted gram flour and prepare the mixture.
3)Prepare the balls of equal size. Roll.it over the corn flour.
4)Fry it in hot oil till it tirns out golden.
5) Boil bottle gourd and cashew nuts using pressure cooker. Grind it to a puree.
6) in a pan, take one teaspoon of oil. Add cumin seeds and let it splutter.
7) add turmeric powder, Dhaniya jeera powder, red chilli powder, garan masala and give a nice stirr.
8) Add boiled puree and to taste salt. Add little amount of water and let the gravy get cooked.
9) Add koftas while serving. Top it with fried cashew nuts. Serve with Indian flatbrade.
Rice is one of the staple diet of majority of the people of our country. In different cuisines, its preparation is different and so is it’s taste.
Tendli bhaat is a dish from Maharashtrian cuisine. Here rice and ivy gourd are cooked together which comes out in the form of this exciting dish. This is a soul satisfying one pot meal usually prepared on special occasions in maharashtrian kitchens. Maharashtra is my ‘karmabhoomi’ and some of its food varieties are loved in every corner of the country. I love tendli bhaat as I found it easy and quick to prepare. And it tastes delicious. Tendli masale bhaat can be enjoyed with curd and homemade pickle.
Method: 1. Cut ivy gourd into long slit 2. Soak rice into sufficient water for atleast 20 minutes. 3. In a pan, add ghee 4. Add cumin seeds and let it splutter. 5. Add chopped onions and garlic and ginger paste and sauté it. Also add split green chili. 6. Add ivy gourd. Add turmeric, red chilli, salt, garam masala and stir fry it 7. Add rice and water to the double the quantity of rice. 8. Cover the lid and let it get cooked. 9. Add freely grated coconut and mix gently. 10. Top it with some fresh shredded coconut and chopped coriander leaves.
An Indian sweet which is prepared using yellow lentils. Moong daal ladoo is one of the easy to prepare ladoo recipes. If you are a person who has sweet tooth, you will surely like this recipe.
2 cups Yellow moong daal
1 cup sugar
1/2 cup melted ghee
Grind the sugar into powder.
Take a moong daal to a thick bottom kadahi. Dry roast it on a low flame till it changes a colour.
Also grind the moong daal into powder using mixer jar.
Sieve the daal powder to get the fine consistency. Also sieve the sugar. Transfer remaining coarse moong daal and sugar to a mixer jar and grind it again which can be sieved and added to the above batch.
Add melted ghee into it and mix properly. Now try forming a ladoo. Prepare all the ladoo in similar way.
Ragi is also known as nachani or finger millet. It is fibre rich, calcium rich and having many other nutrients. This tiny ingredient is good to consume in every day dietdue to its health benefits.
I have prepared this idlis I’m which zero percent rice is used. It is a good option for breakfast.
Ingredients 1 cup ragi flour 1 cup semolina 1 cup curd To taste salt 1 tsp cooking soda
Method 1)Mix ragi flour with semina and combine it well. Add salt, curd, ànd required amount of water and give it a nice mix. Cover and keep it aside for 15-20 minutes. 2)Now add cooking soda and whisk it. Grease the idli mould and pour the batter. 3)Steam it using idli cooker for 12-15 minutes. 4)Let it cool down a bit and demould. 5)Serve it with coconut chutney.
Kheer is an Indian sweet dish which is mostly served alongwith main course as a meetha. Undoubtedly, you can have it as a dessert, after lunch and dinner as well. I bet you will come back for more. The main ingredients used in preparation is milk, rice and sugar and ofcourse dry fruits of your choice.
1 ltr full fat milk
50 gram rice
1 cup sugar
10-12 cashew nuts
Pinch of nutmeg powder
Wash thoroughly and then soak rice into sufficient water for atleast 30 minutes.
In a thik bottomed vessel, keep the milk to boil.
Once it starts boiling and you see bubbles are framing, add that soaked rice into it.
Let the rice get cooked completely into milk. Keep stirring meanwhile so that it should not stick to the bottom of the vessel. You can also add teaspoon of ghee to prevent the rice from sticking to the bottom of the vessel.
Soak almonds in water for one hour. Then remove it from water and make thin slices of it.
Once rice is cooked nicely, add dry fruits, cardemon powder and nutmeg powder to it and mix well.
Let it cool down to room temperature. Kheer is ready to serve
This combo from south Indian cuisine is very falvourful. Usually medu vada is paired with sambar, but I evenly like it to have it with rasam too. Crispy vadas are dunked into flavourful rasam creates a delicious combination. You can have it in breakfast, lunch or dinner anytime.
To prepare medu vada:
2 cups udad daal
2 green chillies
A piece of ginger
1 tsp cumin seeds
To taste salt
Ingredients to prepare rasam:
2 tbsp oil
2 tsp udad daal
1 tsp chana daal
1 tsp mustard seeds
2 dry red chilli
1 tsp Chilli powder
2 tsp rasam powder
2 tsp dhaniya jeera powder
To taste salt
To prepare vada soak udad daal into sufficient water for about 4-5 hours. Then drain the water completely and grind it to a smooth batter. Also add green chillies, a piece of ginger and cumin seeds while you grind the daal. Deep fry the vada in hot oil from prepared batter. To prepare rasam in a pan take oil. Add udad daal and chana daal and let it cook till it changes the colour. Throw chopped tomatoes and let it get cooked. Add dry red chillies and rasam powder to it. Once tomatoes get cooked completely, grind it to a paste. Add water to it and keep it for boiling. Also add turmeric powder, red chilli powder, dhaniya and salt to taste. Bring it to a boil and at last add tempering of mustard seeds, cumin seeds and generous amount of Currys leaves. Serve vada with rasam.