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. 

Rosemary Kadha / Immunity Booster Drink

 

              This immune booster drink is the need of the time. It's refreshing as it will surely soothe your nerves and keep you going throughout the day. I skipped the mandatory basil / mint and instead, added some rosemary herb, as apart from adding a flavour to the drink, it has many health benefits. I also included some fresh turmeric. 

             You can enjoy this drink hot or chilled, along with some ice cubes, according to your preference, anytime of the day. The brown sugar (or any sweetener) can be omitted if you wish. So check out the step by step pictorial recipe to prepare this traditional Indian medicine. 

          Ginger and lime contains vitamin C and other anti oxidants. The intake of ginger wards off nausea, stomach ailments and strengthens our immunity. Lime improves digestion, is good for the tummy, removes toxins from our body and relieves constipation.

           Fresh turmeric root has its own health benefits. It has anti inflammatory properties, lowers cholesterol and prevents cancer. 

          Rosemary is a fragrant herb that improves blood circulation, boosts the immune system and aids in digestion.

          Lastly, the whole spices are high in antioxidants as they lower blood sugar level / blood pressure, reduces inflammation, digestive problems and improves cholesterol, relieves indigestion and constipation.

          So a cupful of this healthy drink has a lot of healing properties. It relieves any cold during winter and boosts our energy. So it is beneficial to include kadha in our everyday life. 

• 3 cups water
• pinch of salt (opt)
• 1" cinnamon stick
• 3 green cardamoms 
• 6 cloves
• 2 bay leaves
• 1 tsp. fennel seeds
• 1/2 tsp. carom seeds
• 10-12 whole peppercorns
• 1" ginger
• 1" fresh turmeric
• 2 tbsp. rosemary
• lime juice to taste
• brown sugar / jaggery / honey to taste

          Crush all the ingredients (except lime & sweetener) in a mortal & pestle.

          Add water in a pan along with a pinch of salt and bring it to a boil. Then add all the crushed ingredients. 

          Simmer for 10 minutes on a low flame till it is slightly reduced. When done, switch off the flame and keep it covered for 5 minutes. 

          Then strain and serve with lime juice and brown sugar / jaggery / honey to taste.

                                 The ingredients to be crushed. 

                          Crush all the ingredients (except lime & sweetener) in a mortal & pestle.

                            Add water in a pan along with a pinch of salt & bring it to a boil. 

                                  Then add all the crushed ingredients. 

                       Simmer for 10 minutes on a low flame till it is slightly reduced. When done, 

                       switch off the flame and keep it covered for 5 minutes. 

 Strain. 

Serve with lime juice & honey / brown sugar / jaggery.

Bottle Gourd Soup with Rosemary Flavour

          Low in fat, Bottle Gourd soup is very healthy and nutritious. A handful of rosemary adds to its flavour. However, you can substitute it with mint or coriander leaves. Bottle Gourd contains calcium and dietary fibre. 

          It is good for the heart, improves digestion, aids in weight loss and is good for the tummy. So this nutritious and wholesome soup is ideal for everybody. You can add a dash of lime to enhance the taste and flavour. It can be relished as a light dinner with few bread sticks or bread croutons.

• 2 cups bottle gourd, roughly chopped
• handful of rosemary
• 1 tsp. butter
• 1 tsp. olive oil
• 1 onion, roughly chopped
• 2-3 garlic cloves
• 1/2" ginger
• 1-2 green chilies
• 1 tbsp. tomato paste / 1 tomato, roughly chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• any garnish of your choice

          Heat oil and butter in a pan. Sauté the onion, ginger, garlic and green chilies till translucent. 

          Add the chopped bottle gourd, rosemary, tomato and all the dry spices. Sauté for 2-3 minutes.

          Add 2 cups water and pressure cook for 2-3 whistles. Keep aside to cool and then blend into a smooth puree.

          While serving, heat through and garnish as per your choice. Enjoy just as it is or with soup sticks / bread croutons for a light comfort meal. 

Mushroom Pizza

          Pizza is obviously the most loved and the best comfort food of all. It is enjoyed by all generations alike. So let me share an easy and a yummy homemade mushroom pizza which has no yeast and is made of whole wheat flour. 

          It is prepared in two ways - in a pan and oven baked. So get going and dish out this amazing snack and enjoy with your loved ones. With one bite of it there will be many expressions. So check out the step by step pictorial recipe to prepare it.

Pizza Dough - (Makes 2)

• 1 cup whole wheat flour (atta)
• 1 tbsp. olive oil
• 2 tbsp. yoghurt
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• pinch of red chili flakes 
• pinch of oregano

Instant Pizza Sauce - 

• 1/2 cup bottled tomato sauce
• 1/4 tsp. red chili flakes
• 1/4 tsp. oregano
• 1 tbsp. oil
• 2 cloves garlic, grated
• 1 tbsp. fried onion

Garnishing - 

• 1 tbsp. oil
• 1 cup grated mozzarella cheese or as needed
• 2 pinches of oregano
• 2 pinches of red chili flakes
• 2 tbsp. fresh rosemary herbs
• 5-6 mushrooms, sliced

          Pizza Dough - In a bowl mix together all the ingredients and knead into a dough with required quantity of water. Cover and keep aside for 15-20 minutes.

          Instant Pizza Sauce - In a small bowl mix together all the mentioned ingredients and keep aside.

           Pan Pizza - Divide the dough into 2 portions. Roll out one portion into a round disc and pierce with a fork all over.

          Heat a pan and brush with some oil. Gently place the rolled out dough and cook, covered on a very low flame for 2-3 minutes.

          Take the pan off the flame and flip it over. Now spread the pizza sauce and top it up with cheese, sliced mushroom, rosemary, chili flakes, oregano and a drizzle of 1 tsp. oil.

          Cover and cook on a low flame for 3-4 minutes or till the cheese melts. Switch off the flame and transfer to a serving plate. Cut as desired and enjoy.

          Baked Pizza -  Roll out the other portion into a round disc and pierce with a fork all over.  Spread the pizza sauce, followed by cheese, sliced mushroom, rosemary, chili flakes, oregano and a drizzle of 1 tsp. oil.

          Bake in a preheated oven at 200 degrees C. for 15 minutes or till the cheese melts. Transfer to a serving plate, cut as desired and enjoy.

                     Pizza Dough - Mix all ingredients & knead a dough with some water. 
                     Cover & keep aside for 15-20 min.

                       Instant Pizza Sauce - In a small bowl mix together all the ingredients.

                        Roll out one portion into a round disc & pierce with a fork all over.

                       Heat pan & brush with some oil. Place rolled out dough & cook, covered 
                       on a very low flame for 2-3 minutes.

                       Take the pan off the flame & flip it over. Now spread the pizza sauce and

                       top it up with cheese, sliced mushroom, rosemary, chili flakes, oregano &

                       a drizzle of 1 tsp. oil.

                        Cover & cook on a low flame for 3-4 minutes or till the cheese melts. 

                        Switch off flame & transfer to a serving plate. Cut as desired & enjoy.

                        Alternatively, bake in preheated oven at 200 degrees C. for 15 minutes
                        or till cheese melts. 

                               Transfer to a serving plate, cut as desired and enjoy.

Avocado & Cabbage Soup

     
          This is an amazing one-pot meal with the goodness of avocado and cabbage. Both are a power house of essential nutrients and makes a good combination for a delicious and an interesting soup. Cabbage is low in calories and helps in weight loss.

          The addition of rosemary gives a refreshing flavor. This soup can be had as it is or in a pureed form, along with bread sticks or croutons. It is a wholesome and a healthy meal in itself and helps satiate your hunger for a long time.

          For a variation, this soup can be had along with some grilled lean meat or fish for a satisfying and a nutritious meal anytime of the day.

• 1 avocado, chopped
• 1 cup cabbage, sliced
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves
• salt to taste
• 1/2 tsp. pepper powder or to taste
• 3 sprigs rosemary
• 1 tbsp. olive oil
• 1" cinnamon
• 2 bay leaves
• 2 1/2 cups stock / water

          Heat oil in a pan and sauté the cinnamon and bay leaves for a few seconds. Add the onion, ginger and garlic and fry till light brown. 

          Now add the avocado, cabbage, salt,  pepper and 2 sprigs of rosemary. Sauté for a minute or two. Add 2 1/2 cups stock or water and pressure cook for 2-3 whistles. 

          When cool, discard the bay leaves and cinnamon and blend it. Heat through and  garnish with the remaining rosemary and pepper powder. Serve with bread sticks or croutons.