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.

CORIANDER LEAVES AND ROASTED CHANA CHUTNEY

 

Prep Time : 15 mins
Total Time : 5 mins
Serve : 4

INGREDIENTS
Roasted chana dal - 2 tbsp
Garlic pod - 3 - 4 chopped
Green chillies  -  3 - 4
Fresh coriander leaves  -  50 gms
Salt     -  to taste
Mustard oil - 4 - 5 drops

Chopped amla - 1

METHOD
     Wash drain and clean coriander leaves,, garlic ,amla and green chilly
 Add roasted chana dal and mix well. 
     Blend all ingredients to a smooth consistency. 

     Add mustard oil and serve.

SPINACH AND BLACK GRAM SUBJI

 

Spinach and Black Gram Subji 

This nutritious and flavorful dry subji combines iron-rich spinach with wholesome split black gram (urad dal), seasoned with aromatic Indian spices. It pairs wonderfully with warm rotis, parathas, or as a side dish with dal and rice.

Prep & Cooking Info

• Prep time: 15 minutes
• Cook time: 20 minutes
• Servings: 4

Ingredients

• 500g Fresh spinach (palak), washed, cleaned, and finely chopped
• 1/2 cup Split washed black gram  soaked for 30 minutes and drained
• 2 tbsp Mustard oil or vegetable oil
• 1 tsp Cumin seeds (jeera)
• A pinch Asafetida (hing)
• 1 tsp Ginger-garlic paste
• 2 Green chilies, finely chopped
• 1 medium Onion, finely chopped
• 1 medium Tomato, finely chopped
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Red chili powder (adjust to taste)
• 1/2 tsp Garam masala
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions

Step 1: Cook the Urad Dal

1. Heat a pressure cooker or heavy-bottomed pan with a little water and cook the soaked, drained black gram with a pinch of turmeric and salt until it is tender yet holds its shape (about 1 to 2 whistles in a pressure cooker). Do not overcook to mush. Set aside.

Step 2: Prepare the Tempering (Tadka)

1. Heat oil in a kadhai or pan over medium heat.
2. Add the cumin seeds and allow them to crackle. Add a pinch of asafetida.
3. Add the chopped onions and saute until translucent and light golden brown. 
   
4. Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw aroma disappears.

Step 3: Add Spices and Tomatoes

1. Add the chopped tomatoes, turmeric powder, coriander powder, and red chili powder.
2. Sauté the mixture well until the oil begins to separate from the masala.

Step 4: Combine Spinach and Dal

1. Add the finely chopped spinach to the pan. Toss well and cook uncovered for a few minutes until the spinach shrinks and releases its moisture.
2. Add the cooked black gram and salt to taste. Mix everything gently to combine all the flavors.

Step 5: Simmer and Finish

1. Cover the pan and let the subji simmer on low heat for 5 to 7 minutes so the spinach and dal absorb all the spices.
2. Sprinkle garam masala over the top and give it a final stir.
3. Garnish with fresh coriander leaves.

CABBAGE KI SUBJI

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS 

Cabbage     -    250 gms
Potatoes   -    2

Green peas - 1/ 2 bowl
Chopped onion   -   1
Chopped tomato - 1
Ginger  paste   -  1 tsp
Green garlic - 1 tsp
Turmeric powder   -  1/2 tsp
Red chilli powder      - 1 tsp
Coriander powder     - 1 tsp
Fenugreek or methi seeds   -  a pinch
Salt -   to taste
Oil   -   2 tbsp
Sugar  -  1/2 tsp

METHOD

Wash cabbage properly.Chop it thin pieces

.Wash peel and chop the potatoes in cubes

Wash and clean the green peas.
Heat oil in a pressure cooker.Add fenugreek or methi seeds to crackle
.Add onion n saute till light brown.Add ginger garlic paste,red chilli powder,coriander powder,turmeric powder and salt n saute for 4 - 5 mins.

Add chopped tomato and mix it well.
Now add cabbage , green peas and potato and mix well.

Add sugar and cover the cooker lid on a high flame after one whistle turn off the flame.
Once cooled to open the lid and mix well
Garnish with coriander leaves and serve

SPRING ONION PARATHA

 

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

INGREDIENTS
Wheat flour    -     1 cup
Finely chopped spring onion  -  1 cup
Carom seeds   -   a pinch.
Onion seeds   -    a pinch
Salt    -    to taste
Chopped green chilly  -   1
Curd   -   2 tsp
Oil   -   2 tbsp


METHOD
Wash and chop spring onion.
Spring onion are mixed in a wheat flour with salt,curd,green chilly,carom seeds,onion seeds and one tbsp oil to make a soft dough with the help of a water.
On a heated pan make paratha applying oil on both the sides.
Serve hot with cabbage subji,Suran ka chokha3 onion salad and,green chutney .