Moringa Besan Cheela / Chilla (Drumstick Leaves & Gram Flour Pancakes)

 

           Here are some delicious and nutritious Cheelas / Pancakes / crepes made out of drumstick leaves and gram flour. I have also added few basic ingredients and seasonings to make them more healthy and nutritious. They can be served with chutney, pickle, raita or any side dish. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal.

          Drumsticks leaves have amazing health benefits as it contains vitamins, calcium, protein, iron and minerals. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

          It is a plant based protein that is particularly good for the elderly and during pregnancy as it aids in digestion and lowers blood sugar levels. So this dish is a healthy snack on the go and very wholesome. So check out the step by step pictorial recipe to prepare these amazing cheelas.

• 1 cup besan (gram flour)
• 1/4 cup semolina
• 1 cup Drumstick Leaves, roughly chopped
• 2-3 tbsp. coriander leaves, chopped
• 1 small onion, chopped
• 1 inch ginger, grated
• 1 tomato, chopped
• 2 green chilies, chopped
• 1/4 tsp. turmeric powder
• 1/4 tsp. carom seeds
• 1 tsp. salt or to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. red chili powder
• 1/4 tsp. asafoetida 
• 2 tbsp. yoghurt
• water as needed
• oil to shallow fry

          In a large bowl, add all the ingredients (except oil) and mix well. Add water, little at at time and prepare a batter of pouring consistency, just like a dosa batter. Cover and keep aside for 15-20 minutes.

          Heat a tawa and brush with some oil. Now pour 1-2 ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela.

          Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any side dish, chutney, yoghurt or pickles. 

                In a large bowl, add the gram flour, semolina, 

                      all the dry spices, 

              chopped onion, tomatoes, grated ginger, chopped green chilies,

                 chopped moringa leaves, coriander leaves and yoghurt.

Add water, little at at time & prepare a batter of pouring consistency, just like a dosa batter. Cover & keep aside for 15-20 minutes.

Heat a tawa & brush with some oil. Pour 1-2 ladleful of the batter & spread into a circle with the back of the ladle. Drizzle some oil around the edges & over the cheela.

Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. 

Now it is done. Transfer to a serving plate. Prepare similar cheelas with the remaining batter. 

           Relish with any side dish, chutney, yoghurt or pickles. 

Mixed Dal & Rosemary Cheela (Mixed Lentils & Rosemary Pancakes)

 

             Mixed Dal & Rosemary Cheela is a protein rich breakfast. So if you are looking for a healthy meal that is both nutritious and wholesome, then here are some delicious and nutritious Cheelas / Pancakes made of mixed lentils and few sprigs of rosemary. These cheelas are healthy, low in fat and good for diabetics. It is a great way to camouflage and serve to fussy kids and grown ups alike. 

           

           Besides breakfast, they can also be had for lunch / dinner, snack or as a lunch box meal too. Cheelas typically are a North Indian specialty and are usually served with chutney, pickle and a paneer stuffing which is optional. It can also be enjoyed with just a dollop of butter. So check out an easy step by step pictorial recipe to prepare them. 

• 1/2 cup mixed lentils
• 1 small onion, chopped
• 2  green chilies, chopped
• 1 tsp. ginger, chopped
• 1 small tomato, chopped
• 3-4 sprigs, rosemary, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. flaxseed
• 1/2 tsp. red chili flakes
• oil to shallow fry

          Soak the lentils overnight. Then blend it into a smooth paste by adding required quantity of water. The batter should be of pouring consistency.

          Add all the mentioned ingredients (except oil) and mix well. Keep it aside for 5-10 minutes. 

          Heat 1 tsp. oil in a pan and pour a ladleful of batter and spread it a little. Cook on a low flame for 2 minutes. 

          Then flip it over and cook the other side too. Drizzle some more oil if you prefer. Make similar cheelas with the remaining batter. 

          Serve hot with green chutney and sweet tamarind chutney. You can also relish with yoghurt or pickles. 

                             Soak the lentils overnight. 

Blend it into a smooth batter by adding required quantity of water. The batter should be of pouring consistency.

Add all the ingredients (except oil) & mix well. Keep it aside for 5-10 minutes.

Heat 1 tsp. oil in a pan & pour a ladleful of batter & spread slightly. Cook on a low flame for 2 minutes. 

Then flip it over & cook the other side too. Drizzle some more oil if you prefer. Make similar cheelas with the remaining batter. 

Serve hot with green chutney & sweet tamarind chutney. You can also relish with yoghurt or pickles. 

Lauki Paratha (Bottlegourd Paratha / Indian Flat Bread)

 

          Lauki Paratha with some pickle or yoghurt is a very good combination for a weekend breakfast. Healthy and nutritious, it is also a perfect snack recipe and an ideal lunch box meal for young and old alike. It tastes absolutely yummy with rich creamy yoghurt or any type of pickle you fancy, homemade or store bought. Do not forget to serve with few sliced onion and green chilies for that extra kick and as it goes well with this sumptuous paratha. So check out the step by step pictorial recipe to prepare it. 

          This version of Lauki Paratha is an easier method as the grated lauki is directly mixed with whole wheat flour and rest of the ingredients and kneaded into a dough. There is another method where the grated lauki is stuffed into the dough and then rolled into parathas. You can choose whichever is best suited. 

• 2 cups lauki (bottlegourd), grated
• 2 cups whole wheat flour (atta)
• 1/4 tsp. salt
• pinch of turmeric powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds
• 1 tsp. kasuri methi, crushed
• 1 tsp. ginger, grated
• 2 green chilies, finely chopped
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry

          In a mixing bowl, add all the above mentioned ingredients (except oil to shallow fry) and give it a nice mix. 

          Add water, if needed and knead it into a soft dough. Smear a tsp. of oil over it and keep aside, covered, for 10-15 minutes. 

          Divide the dough into equal portions. Roll out each portion into a paratha by dusting some flour. 

          Heat a tawa and roast the parathas, one at a time, on both sides. Then apply some oil and fry till golden brown. 

          Fry the remaining parathas in the similar way. Serve hot with pickle or yoghurt for a wholesome meal. 

In a mixing bowl, add all the above mentioned ingredients (except oil to shallow fry) and give it a nice mix. 

Add water, if needed  knead it into a soft dough. Smear a tsp. of oil over it & keep aside, covered, for 10-15 minutes. 

Divide the dough into equal portions. Roll out each portion into a paratha by dusting some flour. 

            Heat a tawa & roast the parathas, one at a time, on both sides. 

                Then apply some oil and fry till golden brown. 

                   Fry the remaining parathas in the similar way. 

               Serve hot with pickle or yoghurt for a wholesome meal. 

Thandai Lassi

 

         Thandai is a refreshing Indian drink which is also known as Sardai. It is basically an array of nuts and various spices, ground together, mixed with milk and served. It goes hand in hand with the festival of Holi and Mahashivratri in the Northern parts of India. 

          However, I tried it with buttermilk and some store bought pedas for a thick consistency. So whip up my version of this amazing chilled Thandai Lassi. It tastes equally yummy when served chilled. So go ahead and give it a try and I am sure you will love it.

          This refreshing Lassi is just perfect during summer to beat the scorching heat. I flavored it with cardamom powder, saffron and dry rose petals along with a combination of dry fruits and few spices. 

         

• 2 glasses buttermilk 
• 2 milk pedas / 2-3 tbsp. khoya 
• 1 tsp. rose water
• powdered sugar to taste
• 2 tbsp. almonds
• 2 tbsp. cashew nuts
• 2 tbsp. pistachios
• 2 tbsp. poppy seeds / sesame seeds
• 2 tbsp. melon seeds
• 1/4 tsp. saffron
• 1 tbsp. fennel seeds
• 1/2 tsp. whole peppercorns
• 6-7 cardamoms
• 3 tbsp. dry rose petals
• chopped nuts & rose petals to garnish 

           Blend buttermilk, pedas, rose water and sugar. Keep aside. Grind the remaining ingredients into a powder in a mixer-grinder.

           While serving, add 2-3 tbsp. of the thandai powder to a glass of buttermilk and mix well. You may strain it if you wish and garnish with some nuts and rose petals. 

          Serve chilled for a refreshing drink during the festival of Holi or whenever desired.  

Note: 

1.  I used sesame seeds in place of poppy seeds as it is not available at my place of residence. However, it really tasted yum and there was absolutely no change in the flavor. 

2.  You can make this Thandai powder mix and store in an airtight container in the refrigerator to make varieties of desserts.  

Thandai Masala Powder

 

          Thandai Masala Powder is a versatile Powder made of mixed nuts, saffron, dry rose petals, melon seeds, poppy seeds and few spices like cardamom, fennel seeds and peppercorns. It is prepared in large quantities and used to flavor milk or buttermilk along with some sugar to taste. For healthier options, date syrup, jaggery or honey may be used to sweeten the drink. So enjoy this healthy drink chilled and garnished as desired.

        

            Thandai Milk or Thandai lassi is a cooling drink usually served during the festival of Holi. You can also use this powder to make any dessert like kheer, rabdi, smoothie or in raita, kadhi, muffins or cakes.

• 2 tbsp. almonds
• 2 tbsp. cashew nuts
• 2 tbsp. pistachios
• 2 tbsp. poppy seeds 
• 2 tbsp. melon seeds
• 1/4 tsp. saffron
• 1 tbsp. fennel seeds
• 1/2 tsp. whole peppercorns
• 6-7 cardamoms
• 3 tbsp. dry rose petals
• chopped nuts, saffron & rose petals to garnish 

          Grind all the above mentioned ingredients into a powder in a mixer-grinder. Store in an air-tight container in the refrigerator and use as needed.

          Just add 2 tbsp. of the Thandai Masala Powder along with some sugar to taste to a glass of buttermilk / milk and mix well. 

          You may strain it if you wish and garnish with some nuts, saffron and rose petals if you wish. 

          Serve chilled for a refreshing drink during the festival of Holi or whenever desired. 

          You can also use this versatile Thandai Masala Powder to make any dessert of your choice. 

Tawa Paneer in South Indian style

 

           Tawa Paneer is a very popular dish in Dhabas and North Indian restaurants world wide. It is typically prepared on a tawa / griddle, hence the name. It is a very quick, simple and an easy recipe with few basic ingredients available in the kitchen.

            However, check out my version of Tawa Paneer in a South Indian style, complete with curry leaves and sambar powder. This yummy dish goes absolutely well as an appetizer or with Chapatti / paratha, plain biryani, pulao, jeera rice, naan or tandoori roti.

 

             This dish is a semi dry curry, where I also added capsicum and tomato along with paneer.  You can also roll it up inside a chapatti for a quick breakfast / snack or have it as a lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 1 cup paneer cubed
• 2 tbsp. oil
• 1 onion, chopped
• 1tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1-2 sprigs curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. roasted coriander powder
• 1 tbsp. sambar powder
• 1 small capsicum, cubed
• 1 small tomato, cubed
• 1/2 onion, cubed
• 1 tbsp. lime juice
• 2 tbsp. coriander leaves, chopped

          Heat oil in a tawa and sauté the onion, ginger, garlic, green chilies and curry leaves till translucent.

          Add all the dry spices along with a sprinkle of some water and sauté for a minute. 

          Now add the cubed paneer and gently mix so that it is well coated.  

          Then add the tomato, capsicum and onion. Stir fry for 2 minutes till well combined.

          When done, switch off the flame and add lime juice. Garnish with coriander leaves and serve with chapatti, paratha or tandoori roti for a wholesome comfort meal.

Heat oil in a tawa & sauté the onion, ginger, garlic, green chilies & curry leaves till translucent.

 Add all the dry spices along with a sprinkle of some water & sauté for a minute. 

        Add the cubed paneer and gently mix so that it is well coated.  

                 Add the tomato, capsicum & onion. 

                Stir fry for 2 minutes till well combined.

                 When done, switch off the flame and add lime juice.

                  Then garnish with coriander leaves. 

    Serve with chapatti, paratha or tandoori roti for a wholesome comfort meal.