ROTH

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve: 2

 
 INGREDIENTS

 Wheat flour - 2 cup 

Suji - 1 cup

 Grated jaggery - 3/4 cup 

 Green cardamom powder - 1/4 tsp 

 Grated coconut - 2 tbsp 

 Clarified butter - 1/4 cup for kneading the dough
 Oil - for frying 

 METHOD
 Take a pan add grated jaggery and 4 tbsp water and cook until jaggery melt now  add wheat flour,clarified butter,cardamom powder,grated coconut and sujito get crumble texture.
 Add little water to make a stiff dough.
 Divide the dough into balls and make a patties like medium thickness.
 Deep fry roth in hot oil until golden brown.
 Drain and serve.

MALPUA

 

Prep Time :30 mins

 Cooking Time :30 mins

 Serves  :6

 INGREDIENTS

 For the batter

 Maida - 1/2 cup 

Suji - 1/4 cup

 Corn flour - 2 tbsp 

Milk- 2 cup 

Ghee for frying

 Raisins- 2 tbsp

 Crushed cashew nut- 2 tbsp

 For the syrup

 Sugar- 400 gms

 Water- 100 ml

 Green cardamom - 1

 

 METHOD

 Make a smooth batter with the listed ingredients.

 Mix the sugar into the water and make the sugar syrup.

 And add the green cardamom powder in the sugar syrup . 

Heat the ghee in a non stick pan.

 Reduce the flame into medium .

 Pour 1 tbsp of batter into ghee and cook till golden brown.

 Strain and soak the malpuas in the sugar syrup

 Ready to eat garma garam malpua.

DAL TADKA

 

PrepTime : 15 mins

Cooking Time : 25 mins
Serve  : 2

INGREDIENTS
Toor dal   -   1 cup
Turmeric powder      - 1/2 tsp
Salt - to taste
For first tadka
Asafoetida      -  1/4 tsp
Finely chopped onion      - 1 medium size
Finely chopped tomato    -   1 medium size
Cumin seeds    -  1/4 tsp
Red chilly powder  -   1/2 tsp
Turmeric powder - 1/4 tsp
Salt    -  to taste
Ginger garlic paste -  1/2 tsp
Clarified butter - 1 tbsp
For second tadka
Clarified butter - 1 tbsp
Whole red chilly - 1
Green chilly - 2 cut in slit
Kashmiri red chilly powder - 1 tsp
Chopped coriander leaves    -  1 tsp

METHOD
Pressure cook the toor dal add turmeric powder,salt and two cup of water
After 3 - 4 whistle turn off the flame.
Heat clarified butter in a pan add cumin seeds and asafoetida to crackle..
Add onion and saute for 3 - 4 mins.,add  ginger garlic paste and mix well.
Add chopped tomato, and cook well.
Add red chilly powder,coriander powder,turmeric powder and salt and mix well.
Add boiled  dal and cook for 5 mins. in a low flame.
Now again heat clarified butter  in a pan add cumin seeds to crackle,add whole red chilly,green chilly and turn off the flame and now add kashmiri red chilly powder and pour into the dal

SPINACH BEETROOT CHEELA

 

Here is a healthy, high-protein recipe for *Soaked Kala Chana, Whole Green Moong, Spinach & Suji Cheela*

This cheela is crispy outside, soft inside and perfect for breakfast / dinner.

*Prep Time:* 15 mins + Soaking time 6-8 hours

*Cook Time:* 20 mins

*Serves:* 3-4 people [8-10 cheela]

 INGREDIENTS

*For Soaking & Grinding:*

- Kala Chana - 1/2 cup

- Whole Green Moong Dal - 1/2 cup

- Suji / Rava (Semolina) - 1/2 cup

*For Cheela Batter:*

- Palak (Spinach) - 1 cup

Grated beetroot  - 1 medium

- Green Chilli - 1-2, finely chopped

- Ginger - 1 inch, grated

- Coriander leaves - 2 tbsp chopped

- Cumin seeds - 1 tsp

- Turmeric powder - 1/4 tsp

- Red chilli powder - 1/2 tsp

- Hing (Asafoetida) - a pinch

- Salt - to taste

- Water - as needed to make batter

- Oil / Ghee - for cooking

 METHOD

*1. Soak:*

Wash kala chana and whole green moong well. Soak both together in enough water overnight or for 6-8 hours.

*2. Make Batter:*

- Drain the soaked dal. Add it to a mixer grinder with ginger and green chilli. Add 1/4 cup water and spinach and grind to a slightly coarse paste. Don't make it too smooth.

- Take the paste in a big bowl. Add suji, salt, cumin seeds, haldi, red chilli powder and hing. Mix well.

- Add 1/2 cup water and let it rest for 15 minutes. This helps suji to swell and makes cheela crispy.

- Now add chopped coriander. Mix. Add water little by little to make a dosa-like flowing batter. Not too thick, not too thin.

*3. Make Cheela:*

- Heat a non-stick tawa on medium flame. Grease with few drops of oil.

- Pour 1 ladleful of batter and spread it gently in a round shape.Now spread some grated beetroot. Don't spread too thin.

- Drizzle oil on sides and cook on medium-low flame for 2-3 minutes till bottom is golden.

- Flip and cook the other side for 2 minutes till crisp.

- Make all cheelas like this.

*Serve hot with:*

Green coriander-mint chutney or tomato ketchup.

#### Tips for Perfect Cheela:

1. If batter becomes too thick after resting, add little more water.

2. For extra crispiness, add 1 tbsp rice flour.

3. You can also add grated carrot or beetroot for kids.

4. Cook on medium-low flame only, high flame will burn suji before it cooks inside.

5. This is a complete meal - Protein from Chana & Moong, Iron from Spinach, Energy from Suji.