Whole Moong Dal Cheela (Whole Green Gram Lentil Crepes / Pancakes)

          
          What better way to start your day than with these yummy and healthy Cheelas made with whole moong dal. An absolutely lovely weekend breaky with some onion-tomato chutney and red chili pickle. What more do you want? It keeps you satiated till lunch time. I also added some fresh grated coconut, fresh chopped mint and some basic spices for some added flavour.

         

          Moong Dal (Green Gram Lentils) is a powerhouse of proteins, iron and fibre. Hence these cheelas are not only healthy, but low in fat, nutritious and yummy too. 

          Besides breakfast, they can also be served for lunch / dinner or as a lunch box meal too. This is a much preferred crepe anytime of the day at my place. 

• 1 cup whole moong dal, soaked overnight
• 1" ginger
• 2-3 green chilies
• 2 garlic cloves
• salt to taste
• 1 tsp. red chili powder
• 1/2 tsp; turmeric powder
• 2 tbsp. fresh grated coconut
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. nigella seeds (kalonji)
• 1/4 tsp. asafoetida
• 2-3 tbsp.  mint leaves, chopped
• oil to shallow fry

          Blend the soaked lentil along with green chilies, ginger, garlic and required quantity of water to a smooth paste. Mix rest of the ingredients (except oil) and make a batter. 

          Heat a nonstick pan and pour a ladleful of the batter and spread it in a circular motion with the back of the ladle. 

          Drizzle some oil around the edges and cook on a medium flame till one side is done. Then flip it over and cook the other side too. 

          Serve them with any chutney and / or pickle for a sumptuous breakfast.

Spanish Potato Omelette with Indian Flavour

           Omelets are an all time favorite for a typical hassle free breakfast. They are yummy and wholesome. So try making this delicious Spanish Potato Omelet with some Indian flavor. Serve with green chutney, tomato sauce for breakfast / brunch or just relish as a tea-time snack. You can also serve them on toasted bread. To make it more nutritious, few chopped veggies can also be added. So check out the step by step pictorial recipe to prepare it. 

• 1 med. size potato, boiled & mashed / grated
• 2-3 eggs
• 1/2 cup milk
• salt to taste
• 1/4 tsp. turmeric powder
• pinch of red chili flakes or to taste
• pinch of pepper powder or to taste
• 1-2 green chilies, chopped
• 2-3 tbsp. mint leaves, chopped
• 1 tsp. flaxseed (opt)
• 1 tbsp. oil

          In a bowl, mix together all the above mentioned ingredients (except oil) into a batter like consistency. There should not be any lumps.

          Heat oil in a pan and pour the mix. Gently swirl around and cook, covered on a low flame till one side is done. Then flip it over and cook the other side too till it is light golden in colour.

          Transfer to a serving plate and cut as desired. Serve with green chutney, tomato sauce for breakfast / brunch or just relish as a tea-time snack.

                          Mix potatoes, salt, turmeric powder, pepper powder, red chili flakes,

                                  eggs, milk,

                                 chopped mint leaves and ....

                                 flax seed.

                    Heat oil & pour the mix. Swirl around & cook, covered till one side is done.                                        Then flip it over & cook  other side too, till it is light golden in colour.

                                 Transfer to a serving plate & cut as desired. 

                      Serve with green chutney, tomato sauce for breakfast / brunch or just 
                      relish as a tea-time snack.

Moong Sprouts Raita (Whole Green Gram Sprouts in Yoghurt Sauce)

          Raita is an integral part of an Indian menu. It is a yogurt based dish containing some chopped veggies, spices and herbs. It is amazingly healthy and yummy that goes especially well with Biryani, pulao, jeera rice, khichdi, etc. 

          There are various types of raita that you can dish out with any of your favorite veggie. Here is my version of a Whole Moong Sprouts Raita with some tempering poured over it. Do give it a try and relish with any rice preparation.

• 1 cup whole moong sprouts
• 1 cup yoghurt
• salt to taste
• pinch of pepper powder
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies, broken
• pinch of asafoetida
• pinch of red chili powder
• 1 tsp. split urad dal
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

          Steam the moong sprouts till they are tender. In a bowl, mix together the steamed sprouts, pepper, yoghurt and salt to taste.

          Heat oil in a pan and temper with the dry red and mustard seeds. After it stops spluttering, add the asafoetida, red chili powder, urad dal and curry leaves.

          Sauté for a few seconds and switch off the flame. Pour this tempering over the prepared raita. 

          Garnish with coriander leaves and serve as a side dish with any form of rice for a sumptuous meal.

Doon Chetin (Walnut Chutney / Dip - Kashmiri Style)

          Here is an awesome chutney made of walnuts - the kashmiri style. It is known as Doon Chetin in the Kashmiri lingo and is a very simple and flavourful chutney. It can also be used as a dip and can be relished with veggie crudites, chicken nuggets, fish fingers, kebabs, any snacks, chips, dosa, idli, chapathi, as a spread on toast / parathas, burgers or as desired. Options are aplenty. So check out the step by step pictorial recipe to prepare this healthy chutney.

   

          The inspiration comes after watching a cookery show. But I gave my own twist by adding some tempering to it in my own fusion style. It is a good alternative to the usual chutneys that we are used to. So go ahead and give it a try and surprise your loved ones. 

• 1 cup walnuts, broken into small pieces
• 1 cup yoghurt
• 2-3 green chilies
• 1-2 garlic cloves
• salt to taste
• 1 tsp. lime juice
• 1-2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal
• 1 sprig curry leaves

          Soak the walnut in some warm water for sometime to soften them. Then blend along with yoghurt, green chillies, garlic and salt to a smooth paste. Check the consistency. It should not be too thick or too watery. 

          Transfer to a serving bowl and add the lime juice. Mix well. Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the urad dal and curry leaves. 

          Saute for a few seconds and switch off the flame. Pour this tempering on the chutney and mix well. 

          Serve with veggie crudites, chicken nuggets, fish fingers, kebabs, chips, dosa, idli, chapati, any snack, as a spread on toast / parathas, or as desired.

                         Blend walnut, yoghurt, green chillies, garlic, salt & some water......

                   ......to a smooth paste. Check consistency. It should not be too thick or
                   too watery. Adjust water accordingly. Add lime juice & mix well.

                 Heat oil & temper with mustard seeds. Then add urad dal & curry leaves. 
                 Sauté few seconds & switch off the flame. 

                  Pour this tempering on the chutney & serve with veggie crudites, chicken
                  nuggets, fish fingers, chips, kebabs, dosa, idli, chapati, as a spread on toast /                                      parathas, burgers or as desired.

Green Papaya - Chia Seeds Pudding / Kheer

           I tried to deviate from the normal kheer/ pudding that is usually prepared during this time of the year for Durga Puja. So prepared Green Papaya Chia Seeds Pudding / Kheer, that is rarely done in any household and is very uncommon. But frankly speaking it is an equally yummy dessert. You've got to prepare to believe it.

           It is a very soothing and a refreshing kheer with the goodness of chia seeds and of course green papaya for its soothing effect. I sometimes have it as a side dish with parathas or puri. It's simply divine. So go ahead and give it a try and serve it chilled, garnished with saffron and chopped pista.

• 1 cup grated raw papaya
• 2 tbsp. chia seeds soaked in 1 cup water overnight
• 1-2 tbsp. ghee
• 500 ml milk
• 2-3 green cardamoms
• pinch of salt
• sugar to taste
• 2-3 tbsp. chopped pistachios
• pinch of saffron
• 1/4 tsp. cardamom powder
• 1 tsp. kewra / rose water

           Heat ghee in a pan and saute the grated papaya for 2-3 minutes. Keep aside. Bring the milk to a boil. Add the green cardamoms and a pinch of salt and simmer for 4-5 minutes.

          Add the papaya and continue to simmer on a low flame, by stirring at intervals. When the papaya turns soft, add the sugar and the chopped pistachios (reserving some for the garnish).

          When the kheer turns slightly thick, switch off the flame. Add the kewra / rose water, cardamom powder and the saffron. 

          Just before serving, add the soaked chia seeds. Garnish with the remaining pista and serve it chilled in individual bowls. 

Okra in Yoghurt Sauce (Bhindi Ki Kadhi)

           Kadhi or Yoghurt Sauce is very common in all the North Indian Regions. Sometimes it is prepared with some veggies added to it. Today I would like to share my version of this yummy Kadhi (Yoghurt Sauce) with fried okra in it. I tempered it with panch phoron (Bengali 5 spice mix) in a fusion style. You can relish it with any form of rice preparation or Indian bread. So check out the step by step pictorial recipe to prepare it.

• 200 gms. Bhindi (okra), cut into 1" thickness
• 1/2 cup yoghurt
• 3 cups water
• 2 tbsp. besan (gram flour)
• salt to taste
• 1/2 tsp. turmeric powder
• 1-2 green chilies, chopped
• 1 tsp. ginger, grated
• 1/2 tsp. garam masala powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1 tbsp. oil
• 1 tsp. panch phoron (equal quantity of fennel, cumin, fenugreek, mustard & nigella seeds)
• 1 dry red chili
• pinch of asafoetida
• coriander leaves to garnish

          In a bowl, mix together yogurt, besan, water, salt, turmeric powder, ginger, green chilies, garam masala powder, coriander powder and cumin powder. Keep aside.

         Heat 1 tbsp. oil in a pan and fry the okra till light brown. keep aside. Heat remaining oil and temper with panch phoron, red chili and asafoetida.

         Now pour the yogurt-besan mix and simmer on medium flame, stirring at intervals till it gets slightly thick.

         Add the fried okra and simmer for another 2 minutes. Garnish with coriander leaves and serve with rice or chapatti.

                                Heat 1 tbsp. oil & fry okra till light brown. keep aside. 

                 Heat remaining oil & temper with panch phoron, red chili & asafoetida.
                 Pour yogurt-besan mix & simmer, stirring at intervals till it turns slightly
                 thick. Add fried okra and simmer for another 2 minutes.

                              Serve, garnished with coriander leaves.