Dal Sprouts Idli Recipe - High Protein Breakfast

Sharing a high protein, healthy breakfast recipe - Moong Dal Idli recipe. Moong dal idli is made without rice and prepares instantly. I have given an innovative healthy twist to usual idli recipe by adding sprouts in it to make the idlis more healthy and useful for weight loss. 

Here is the video recipe for easy reference:

Below is the detailed written recipe as well:

Ingredients:
Moong Yellow Dal - 1 cup
Dal Sprouts - 1 cup
Chopped Onion - 1 cup
Chopped Ginger - 1/2 tsp
Curd - 1 tsp
Salt as per taste
Mustard Seeds (Rai)- 1 tsp
Curry Leaves - a few
Oil - 1 tsp
Eno - 1 pack
Method:
1. Soak yellow moong dal for 1 hour. Remove excess water. Grind soaked dal into coarse paste in mixer grinder.
2. In the dal paste, add in chopped onions, ginger, sprouts, salt and mix well.
3. Prepare idli tempering. Splutter mustard seeds in hot oil and add in curry leaves.
4. Add the tempering into the dal batter and mix well. Add in eno and mix lightly.
5. Fill the greased idli moulds with the dal batter and steam for 15-20 min in steamer.
6. once cooked completely, cool down the idlis and serve with green chutney.

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Eggless Mango Cake in Lockdown - No egg No Maida No Atta No Butter

Hello friends, sharing another healthy cake recipe - Eggless Mango Cake. No Egg, No Maida, No atta No butter. We will not be using any of these but the outcome is super moist, soft and spongy mango cake. Summers are incomplete without mango so it is must to use mangoes for baking as well. This eggless mango semolina cake is perfect for tea time. So try baking it today as it is really quick and easy. Grab all the ingredients and get going :)

Eggless Mango Cake Recipe in Hindi - एगलेस मैंगो केक बनाने की विधि. एगलेस मैंगो केक बहुत ही स्वादिष्ट और लाजवाब केक है - Eggless Suji Mango Cake recipe in Hindi

Here is the video recipe for easy reference:

Below is the detailed written recipe as well:

Ingredients:

Mango Puree - 1 cup (220 gms) 

Semolina (Suji) - 1 cup (180 gms) 

Sugar - 1/2 cup (100gms) 

Oil - 1/4 cup (60ml) 

Curd - 1 tbsp 

Baking Powder - 1 tsp 

Baking Soda - 1/2 tsp 

Milk - 1 tbsp (add if batter is too thick)

Chopped nuts and seeds for garnishing (optional) 

Method:
1. In a bowl, add in all the ingredients except baking powder and soda. Mix well and let the batter rest for 20 min.

2. In the batter add in baking powder and soda, give a gentle mix. If the batter is too thick, then add 1 tbsp milk.
3. Transfer the prepared batter in greased baking dish. I have used 6"x6" square dish and lined with parchment paper.
4. Sprinkle sliced almonds along with other nuts on top of batter.
5.  Baking options:

- Airfryer at 160 degrees for 18-20 min
- Preheat cooker with 1 cup salt for 15-20 min on medium to high flame. Bake in cooker for 35-40 min
- Oven at 180 degrees for 30-35 min

Once ready check with tooth prick stick. If it comes out clean, then cake is ready to serve. 

6. Cool down the cake completely and cut into slices. The cake will be super soft and moist from inside and crisp from outside. Enjoy!!!

Check out more whole wheat cake recipes below:
Whole Wheat Coffee Cake Without Oven
Eggless Ragi Chocolate Cake
Eggless Whole Wheat Jaggery Fruit Cake 

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Punjabi Chana Masala with Homemade Chana masala powder

Hello friends, chana masala or chole masala recipe is a authentic Punjabi dish made of chickpeas in gravy. Best served with bhatura or naan, chole batura is popular in North India. I like my chana masala to have a spicy and sour flavour (chatpata khatta masala) which is best achieved by adding homemade chana masala powder. 

Though readymade chana masala powder is very easily available in market by various brands like MDH etc...but freshly done homemade chana powder gives a distinct flavour to the gravy. I am sharing both the recipes of the gravy as well as the masala. Do check it out

Here is the video recipe for easy reference:

Ingredients of Chana Masala Gravy: 

White Chana (Chickpea) - 2 cup 

Chopped Onion - 1 cup 

Chopped Tomato - 1.5 cup 

Chopped Ginger Garlic - 2 tsp 

Cumin (Zeera) - 1 tsp 

Salt - As per taste 

Red Chili powder, Turmeric Powder - 1 tsp each 

Chana Masala Powder - 2 tbsp 

Cooking soda - a pinch

Cooking Oil -2 tsp

Method:

1. Soak chana for sufficient water for 2-3 hours. Once soaked, coat with soda and boil chana with 1 tsp oil and salt.
2. For gravy masala, heat oil and saute zeera, ginger garlic, onions. Add in chana masala and cook for 15-20 on low flame by adding little water in masala.
3. Add all spices and cook again for few minutes. Add in tomato and continue cooking till masala leaves the sides of the kadai.
4. Add the prepared masala in cooked chana. Mix well and cook for 5 more minutes.
5. Serve with bhatura or naan. 

Homemade Chana Masala Powder

Ingredients of Chana Masala Powder:

Chana Dal (Bengal Gram) - 3/4 cup 

Anardana (Dry Pomegranate Seeds) - 2 tbsp 

Javitri (Mace) - 3 pcs

 Laung (Clove) - 1 tsp 

Moti Elaichi (Black Cardamom) - 6-7 pcs 

Chhote Elaichi (Green Caramom) - 10-12 pcs 

Phool (Star Anise) - 2 pcs 

Zeera (Cumin Seeds) - 2 tbsp 

Dhaniya (Coriander Seeds) - 2 tbsp 

Amchur (Dry Mango Powder) - 2 tsp 

Ajwain (Carom Seeds) - 2 tsp 

Pudina (Dried Mint) - 1 tsp 

Kali Mirch (Black Pepper) - 1 tsp 

Hing (Asfoetida) - 1/2 tsp 

Kala Namak (Rock Salt) - 3 tsp 

Dried Ginger Powder - 1 tsp, 

Kasturi Methi (Dried Fenugreek)- 3 tsp

Method:

1. Dry roast chana dal and anardana till crisp. Cool down completely.

2. Grind all the ingredients in a mixer grinder jar to form powder. 

 

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Dal Dhokla

दाल चावल से बनाये बहुत सॉफ्ट और स्पंजी ढोकला। Dal Dhokla Recipe | Khaman Dhokla | Super Soft Dhokla

Sharing another healthy breakfast recipe, Dal dhokla. Unlike besan dhokla, dal dhokla is made of rice and dal, prepared by fermentation process so called Khaman dhokla as well. Dal dhokla turns out very soft and spongy.

Sharing video recipe for easy reference:

Detailed recipe is given below:

Ingredients:

Rice - 1 cup
Chana Dal (Bengal Gram) - 1/2 cup
Moong Yellow Dal - 1/4 cup
Dhuli Urad Dal (Washed Black Gram) - 1/4 cup
Poha (Beaten Rice)- 1/2 cup
Curd - 1/2 cup
Chopped Ginger - 1/2 tsp
Salt, Turmeric Powder - 1 tsp each
Sugar - 1 tbsp

For Tempering
Mustard Seeds (Rai), Cumin seeds (Zeera) - 1 tsp
Green chili, Curry Leaves - a few
Oil - 2 tbsp, Shredded Coconut for garnishing

Method:
1. Soak rice and all dals for 4 hours.
2. Transfer contents in mixer grinder jar. Add soaked poha. Grind to form batter. The consistency of batter should neither be too thin nor be too thick. Also it should be a coarse batter.
3. Keep the batter for fermentation for overnight or 8 hours.
4. Once fermented, mix well and add in all salt, turmeric powder, ginger and sugar. Add in eno and mix lightly.
5. Transfer the batter in greased mould and steam for 20-25 min.
6. Prepare tempering. Heat oil and splutter mustard seeds, cumin seeds, green chili and curry leaves. Add in sesame seeds.
7. Spread tempering on dhokla, garnish with grated coconut and cut into pcs. Serve with green chutney or coconut chutney.

Check out our other healthy and easy recipes:
Stuffed idli without idli mould - https://youtu.be/eNAuNDXOpto
Eggless whole wheat coconut cake - https://youtu.be/6ZYY0VJHtR0
Crispy Moong Dal Toast - https://youtu.be/xgrefit2e_A

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Instant Stuffed Idli in a glass

Sharing a healthy breakfast recipe which is prepared and served in interesting way- Instant Stuffed Idli . One can prepare these without any mould. 

Sharing video recipe for easy reference:

Detailed recipe is given below:

Ingredients:

Semolina (Suji) - 2 cups Curd - 1 cup Salt - As per taste
Eno - 2 packs Boiled Potato - 5 pcs Mustard Seeds (Rai) - 1 + 1 tsp Cumin Seeds (Zeera) - 1 + 1 tsp Turmeric Powder, Red chili powder - As per taste Garam Masala - 1/2 tsp Dry Mango Powder (amchur) - 1.5 tsp Chaat Masala - 1/2 tsp Curry Leaves - a few Oil -2 tbsp

Method:

1. Prepare idli batter by mixing semolina, curd and 1 cup water along with salt. Keep it aside for 15 min for resting.
2. Potato Stuffing - Heat oil in a kadai, splutter mustard seeds, cumin seeds. Add boiled and mashed potato. Add in all masalas and cook for 5 min. Add in curry leaves and mix well. Allow the mixture ot cool down completely. Divide the potato material into parts and prepare long cylindrical rolls. Keep the rolls in fridge for 10 min.
3. The consistency of the idli batter should have medium consistency neither too thick nor too soft. Lastly add eno and mix immediately. 
5. Add the batter in greased glasses. Fill half of glass with batter, place potato rolls in center and fill the glass with batter. Likewise prepare all the glasses. 
6. Steam stuffed idlis for 15 min till cooked properly. Cool down the glassed completely and unmold it. 
7. For tempering, heat 1 tbsp of mustard oil and saute mustard seeds, along with red chili powder. Add curry leaves. Add in cylindrical idli rolls in tempering and coat it completly.
8. Cut slices of cylindrical rolls and serve immediately with coconut chutney or green chutney.

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5 Masala Paratha Recipes

Today I am sharing 5 easy and quick paratha recipes which can be prepared for breakfast, lunch or dinner. 5 तरह के मसाला पराठे बनाये जब सब्जी खाने या बनाने का मन न हो 5 Masala paratha recipes: Nimbu paratha, Aam Achar paratha, Garlic or lehsun paratha, Bhaji paratha , Ajwain paratha

Nimbu Paratha

Ingredients:

Lemon Pickle (Nimbu Achar) - 1 tbsp

Desi Ghee - 1 tbsp

Method:

1. Cut lemon pickle into small pieces.
2. Take a ball sized dough. Roll with a roller pin. Apply oil/ghee. Dust little dry flour.
3. Spread lemon pickle along with masala on roti. Fan fold the paratha and roll it again to form layers. Flatten a bit and then roll it again with light hand. 
4. Cook paratha on tawa on medium flame. Apply ghee or oil. Flip and cook on both sides until crispy. 
5. Once paratha gets golden brown colour and edges turn crisp, remove from tawa and serve hot with plain curd. 

Aam Achar Paratha

Ingredients:

Mango Pickle (Aam ka Achar) - 1 tbsp

Desi Ghee - 1 tbsp

Method:

1. Cut mango pickle into small pieces.
2. Take a ball sized dough. Roll with a roller pin. Apply oil/ghee. Dust little dry flour.
3. Spread pickle along with masala on roti. Fan fold the paratha and roll it again to form layers. Flatten a bit and then roll it again with light hand. 
4. Cook paratha on tawa on medium flame. Apply ghee or oil. Flip and cook on both sides until crispy. 
5. Once paratha gets golden brown colour and edges turn crisp, remove from tawa and serve hot with plain curd. 

Garlic Paratha (Lahsun Paratha) 

Ingredients:

Garlic Chopped - 1 tbsp

Coriander Chopped - 1/4 cup 

Black Sesame Seeds (Kale Til) - 1 tsp 

Salt - as per taste

Desi Ghee - 1 tbsp

Method:

1. Mix garlic, coriander, salt. 
2. Take a ball sized dough. Roll with a roller pin. Apply oil/ghee. Dust little dry flour.
3. Spread garlic mixture on roti. Fan fold the paratha and roll it again to form layers. Top with more coriander and paste sesame seeds. 
4. Flatten a bit and then roll it again with light hand. 
5. Cook paratha on tawa on medium flame. Apply ghee or oil. Flip and cook on both sides until crispy. 
6. Once paratha gets golden brown colour and edges turn crisp, remove from tawa and serve hot with plain curd. 

Bhaji Paratha - Pav bhaji paratha

Ingredients:

Pav Bhaji masala - 1 tbsp

Salt - 1 tsp

Desi Ghee - 1 tbsp

Method:

1. Take a ball sized dough. Roll with a roller pin. Apply oil/ghee. Dust little dry flour.
2. Spread masala along with some salt. Fan fold the paratha and roll it again to form layers. Flatten a bit and then roll it again with light hand. 
3. Cook paratha on tawa on medium flame. Apply ghee or oil. Flip and cook on both sides until crispy. 
4. Once paratha gets golden brown colour and edges turn crisp, remove from tawa and serve hot with plain curd. 

Ajwain Paratha 

Ingredients:

Carom Seeds (ajwain) - 1 tsp 

Salt, Red Chilli powder - As per taste

Desi Ghee - 1 tbsp

Method:

1. Take a ball sized dough. Roll with a roller pin. Apply oil/ghee. Dust little dry flour.
2. Spread ajwain, red chili, salt on roti. Fan fold the paratha and roll it again to form layers. Flatten a bit and then roll it again with light hand. 
3. Cook paratha on tawa on medium flame. Apply ghee or oil. Flip and cook on both sides until crispy. 
4. Once paratha gets golden brown colour and edges turn crisp, remove from tawa and serve hot with plain curd. 

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Check out more such recipes below:

https://youtu.be/IAiFuhFAde8 - Matar Paratha 

https://youtu.be/1OWLQT44pVc - Kush Kush paratha

https://youtu.be/0AfDFllsa0c - Broccoli paratha 

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