Wishing you all a very Happy & Colorful Holi.
Holi special menu: Puran Poli & Mixed Dal Vada.
Wishing you all a very Happy & Colorful Holi.
Holi special menu: Puran Poli & Mixed Dal Vada.
We all are aware of starting the day with a good breakfast. To make it a healthy breakfast we need to make a dish that is balanced, having all the nutrient components. The dish in this post is one such that provides us with the carbohydrates, proteins, fats, Vitamins & minerals, and also has dietary fibre. Dietary fibre is essential to the daily diet as it adds bulk, providing the necessary roughage needed for our normal bowel movement and emptying.
The recipe is simple, uses cooking oats and grated bottle gourd as the main ingredients.
Bottle Gourd- 1/2 small (1 bowl grated)
Oats- 1/2 Bowl (8-10 tsp)
Carom seeds- 1/2 tsp
Sesame seeds- 1 tsp
Green chilli- 1Small, finely chopped
Green coriander & garlic paste- 1tsp (can also use chopped coriander and crushed garlic clove)
Olive oil- 1 ml (used just to grease the pan)
Salt- To taste.
Wash the bottle gourd and grate it. Add carom seeds and sesame seeds, finely chopped green chilli and 1 tsp of the green herb paste.
Divide this mixture into 4 portions. Heat a frying pan on medium flame of the gas stove and add 1/2 tsp Olive oil or whichever cooking oil you use.
Flatten out each portion of the mixture into the pan and cook, turning over and using the left over oil. Cook till it is golden in colour and crispy.
Once done, remove the fritters on the serving dish that is kept ready. They can be served with yogurt and mint dip/chutney. These should be eaten hot to enjoy the delicious taste and crispiness.
This is one of the many healthy dishes that I cook for breakfast. It is essential to use less quantity of fat in our diet. Any change in our diet pattern does not happen overnight. But if one wishes, then it is never too late to start eating healthy food, cooking it with all the necessary ingredients and taking care that it is appealing to the sight and tasty for the taste buds. A little effort of eating healthy on a daily basis is beneficial in the long run.
Happy cooking this dish. Looking forward to your interaction in the form of comments.
Blogging is a very interesting experience. After each of my posts, there are new ideas taking shape about the next blog post, new recipe to write and share with you all. Most of the dishes that get cooked at home always include family favorites and new cuisines that I would like to try out. In the process, dishes eaten by me in my childhood or the one’s that my mom made back in those days, take a back seat. The idea behind this post is to make something that was eaten a long time ago, in my growing up days, and something that I have not made enough times for the kids to like it as much as I did. I can count on my finger tips the scant number of times that I have made this puri, hence I made them so that the recipe gets documented.
SWEET POTATO PURI: The taste is yum and I love it. The starchy sweet potato is a good source of carbohydrate and fiber. It is also a good source of Vitamin A and Vitamin C.
The puris are deep fried. I also tried to bake some puris, my effort to decrease the calorie count of the dish, but I did not like the taste, and also found them to be a bit hard to chew. Hence I ruled out the baking option for now, it needs more experimentation and changes in the recipe.
Sweet potato- 2 no. (Boiled and mashed)
Sugar- 1-1½ Katori or bowl (powdered. Use sugar as per sweetness preferred)
Flour- 1½ Katori or Bowl- Refined flour or whole wheat flour.
Cardamom powder- 1Tsp
Oil- For frying.
Boil and mash the sweet potatoes. Take the mashed potatoes in a round bowl, add the powdered sugar and flour to it, and make dough out of it. The dough consistency should not be too soft as we have to make puri. Add the freshly ground cardamom powder. Knead the dough so that all the ingredients get mixed evenly.
Divide the dough into 4-5 portions and roll them out flat, then using a cookie cutter cut out evenly shaped puris.
Prick these small circular shaped puris with a fork. This is done to prevent them from rising up in oil. Heat oil in a kadai and deep fry the puris to golden brown color on medium flame, then drain them on kitchen tissue roll and cool.
This is how they should look in appearance. These are bit soft to eat, but have a unique taste. If you like sweet potatoes or are willing to try out something different, then go ahead and give yourself the experience of tasting them. Looking forward to hearing your comments and feedback on this post.
This is also one of the recipe that is extremely quick and easy to make, a not much effort needed types of recipe that could easily become your family favourite, hence maybe worth trying it out. Whenever I am cooking mince meat dishes or for that matter any recipe, I find it so amazing that the same meat or vegetable can taste so different by simply changing a few ingredients, or cooking it differently, and one can churn out so many dishes out of that one main ingredient. I like cooking food using fresh herbs, and try to keep the ingredients added list as small and simple, wishing to make the final result a tastier and more appealing one.
In this recipe, the meat is simply boiled and water is completely drained out of the cooked mince to which ginger, garlic, chillies, cumin, and spices are added and a filling is made, this is then filled inside a wholewheat flour dough ball, rolled, and baked crisp on a hot griddle.
I usually ask the butcher, at the supermarket, for removing all the visible fat layer present from the meat and then to make the mince, just to cut down on the fat. By adding these readily available at home ingredients, the recipe turns out to be one that is simply irresistible. The pictures below would help in understanding the cooking instructions better.
For the minced lamb filling: Minced meat 300 g
Onion 1 medium-sized, chopped finely
Garlic- 6-8 cloves
Green chillies 2-3 (according to ones preference)
Garam masala- 1tsp
Red chilli powder- 2tsp (as per ones taste)
Turmeric and salt.
Green onion leaves for garnish.
For the outer coating – Wholewheat flour dough.
Wholewheat flour – 2 cups
Water- as needed to make a medium soft dough.
Oil- 2 tbsp.
Heat oil in a pan and add cumin seeds and finely chopped onion and fry till onions are pinkish and then add the ground ginger garlic mix and fry.
Add turmeric, red chilly powder, salt, fry for 1-2 min and then add the boiled, water drained out, mince meat (kheema) and mix. Sauté, and make the filling completely dry. Add the garam masala powder. Remove this filling from the pan onto a plate and cool. Use the spring onion greens for garnish.
Roll a small round puri of the dough ball, add the filling, and again roll to make a paratha. Bake this, on medium flame, on a griddle/pan, then smear it with oil, pressing on both sides and making the paratha crisp.
Now as you have reached the last snap, I am sure the snaps are mouth watering and you would love to try out the recipe to taste these irresistible Kheema parathas. These can be served with yogurt and mint chutney.
Note: We can sprinkle some chat masala too on the parathas as soon as we remove them from the tava.
Nowadays, the week just flies as if we are flipping through the pages of a book, and soon it is the weekend time, a time that everyone eagerly waits for. For some, these could be the days when lot of chores in the house have to be attended to or for some it might just be relaxation with nothing much to be done. Same way in my house, this is the day that starts with a slow lazy morning, kids waking up leisurely, but with the whole family together at the dining table in anticipation of a very yummy, hot, and nutritious breakfast. Taking into consideration the choice of my kids, one of the items on the breakfast list is hot pancakes. Pancakes are made of flour and sugar, the carbohydrate source of the dish, eggs that is the protein source and butter, which is the fat source of the dish. Fruits are a good source of fiber and vitamins, so to include them and as variety, I make fresh jam/chutney. So here I am, sharing with you all the pancake and fresh red apple jam breakfast recipe.
Pancakes are delicious, easy and fast to cook meal, a no extra efforts needed dish.
Ingredients: All purpose flour (Maida)-1 bowl, eggs-2, sugar 1 ½ tbsp, milk-250-300 ml, butter for frying-2 tbsp.
Method: 1. Take the flour in a bowl. Making a well in the center, break the eggs into the flour and stir, mixing the eggs and flour. Gradually, add the milk in which sugar is dissolved, making a smooth batter. This batter should be beaten well, mixing thoroughly. Those who want the pancakes to be less sweet can reduce the amount of sugar in the pancakes. Leave it to stand for few minutes.
2. Heat a pan and melt butter. Then pour the batter to make soft, round pancakes of desired sizes. Flip the pan to turn the pancake or use a spatula to do it, spread little butter on the turned surface, when golden brown remove it onto a plate.
These hot pancakes can be served with freshly made apple jam; this was the combination I used for breakfast. Some of the other combinations that one can serve it with are honey, chocolate sauce, or Nutella.
Red Apple Jam:
Ingredients: Red apples-2, Sugar – 50 gm, nutmeg for flavor, 1 tbsp butter.
1. Peel the apples to remove the skin and chop them to small pieces.
2. Heat a pan, and add the butter and apple pieces to it.
3. Stir the apple pieces to get a golden brown appearance, add the sugar and cook till the sugar is completely dissolved and the apples are soft and sugar liquid is reduced.
4.Grate nutmeg on this mix and remove the sugared apple mix from heat, cool, and then grind to get a smooth mix, I like it this way.
If one likes the soft apple pieces in each bite, then no need to use blender. Also, one can adjust the sugar according to own preferred sweetness. This is one of the advantages of making it fresh in our own kitchen. The goodness of the fresh fruits combined with flavor of nutmeg, absolutely no coloring agent or preservatives, adds to the healthy factor. Go ahead, try out this healthy fruit jam.