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. 

Red Dragon Fruit Millet Kheer / Payasam

 

           Kheer / Payasam is one of the most common and a very popular Indian sweets. It is a must in all festivals, ceremonies or auspicious occasions. So check out this yummy and healthy kheer prepared with foxtail millet and red dragon fruit puree. It turned out really delicious and appealing with a rich vibrant colour.

          

               Foxtail millet can be substituted with any other millet of your choice. You can also replace the sugar with jaggery, dates puree or stevia to make it diabetic friendly. It takes very little time to dish out and turns out just amazing with just a few ingredients easily available in your kitchen. You can relish at room temperature or chilled. 

                It can be enjoyed as a festive dessert, an after meal dessert or as a side dish with poori / paratha. It is simply wholesome and very satisfying. Serve, garnished as desired and enjoy. So check out a quick step by step pictorial recipe to prepare this healthy fruity millet kheer. 

• 1 cup cooked & slightly mashed Foxtail Millet
• 1 red dragon fruit, pureed
• 1 tsp. ghee
• 2 cups full fat milk
• pinch of salt
• 2-3 tbsp. sugar
• 1/4 tsp. cardamom powder
• 1/4 cup milk powder
• 1-2 tbsp. chopped pistachios & almonds

             Transfer the dragon fruit puree and ghee to a pan. Simmer on a low flame for 4-5 minutes. Keep aside to cool. 

             Bring the milk to a boil along with a pinch of salt. Add all the ingredients (except dragon fruit puree) and mix everything well.

             Simmer on a low flame and keep stirring till the kheer turns slightly thick.

             Now add the dragon fruit puree and give it a mix. Simmer for 2-3 minutes. Garnish as desired and serve at room temperature or chilled.

Transfer the dragon fruit puree & ghee to a pan. Simmer on a low flame for 4-5 minutes. Keep aside to cool. 

Bring the milk to a boil along with a pinch of salt. Add all the ingredients (except dragon fruit puree) & mix everything well. Simmer on a low flame & keep stirring  till the kheer turns slightly thick.

                      Add the dragon fruit puree.

                      Mix well & simmer for 2-3 minutes. 

       Garnish as desired & serve at room temperature or chilled.

Kathal Bichir Dal (Jackfruit Seed Lentil Curry - Bong style)

 

          Kathal Bichir Dal is a very simple and a delicious Bong style lentil curry made with jackfruit seeds that forms the base. It is hard to believe that it has no lentils present in this recipe. It is almost a lost recipe now and can be found only in few homes in West Bengal and Bangladesh. 

          However, it is more popular in rural Bengal where it is widely prepared. These Jackfruit Seeds are a good source of plant protein. They contain essential antioxidants, fibre and minerals. So next time you come across these seeds in any supermarket, do give this recipe a try and you will simply fall in love with it. It tastes just divine. 

          A drizzle of some mustard oil to the end product will give a traditional touch and some zing to the dish. You can skip the onion and garlic for a pure veg. version. So check out the step by step pictorial recipe to prepare this humble regional delicacy. 

• 1 cup jackfruit seeds
• 3 tbsp. mustard oil
• 1 dry red chili, broken
• 1/2 tsp. cumin seeds
• 1 bay leaf
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin-coriander powder
• salt to taste
• 2 green chilies, slit
• 2 tbsp. coriander leaves, chopped

          Peel the jackfruit seeds and pressure cook them for 3-4 whistles. Then blend into a smooth paste by adding some water. Keep aside. 

          Heat 2 tbsp. oil in a pan. Temper with dry red chili, cumin seeds, bay leaf, cinnamon, cardamom and cloves. Sauté for a few seconds.

          Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté for 1-2 minutes.

         Then add the ground seed paste and sauté till the oil separates. 

         Add 2 cups water and the slit green chilies. (Adjust the consistency by adding less or more water as needed). 

          Bring it to a boil and simmer, covered, on a low flame for 4-5 minutes or till the gravy thickens slightly.

          When done, add coriander leaves and the remaining mustard oil. Give it a stir and serve with hot steamed rice or chapatti. 

                      Peel the jackfruit seeds.

                     Pressure cook them for 3-4 whistles. 

         Then blend into a smooth paste by adding some water. Keep aside. 

          

Heat 2 tbsp. oil in a pan. Temper with dry red chili, cumin seeds, bay leaf, cinnamon, cardamom & cloves. Sauté for a few seconds.

Add the ginger-garlic paste  all the dry spices mixed with 1/4 cup water. Sauté for 1-2 minutes.

                Add the ground seed paste & sauté till the oil separates. 

Add 2 cups water & the slit green chilies. Bring it to a boil  simmer, covered, on a low flame for 4-5 minutes or till the gravy thickens slightly.

                    When done, add coriander leaves

                     and the remaining mustard oil & give it a stir.

                  Serve with hot steamed rice or chapatti. 

Bhaja Potoler Bhorta (Mashed Fried Pointed Gourd - Bong style)

 

          Bhaja Potol Bhorta (parwal Bharta) is a simple comforting Bong style dish as it needs very few basic ingredients. It takes very little time to prepare and tastes just divine with hot steamed rice. This traditional dish is almost a lost recipe now and has its origin in the rural parts of West Bengal and Bangladesh. This recipe has a nice garlic flavor and the addition of raw mustard oil and lime juice gives a great punch to the dish.

           You need to savor it to believe how this easy to prepare dish can be so yummy and amazing. It is just divine. So when you are looking for something simple, go ahead and try this comforting and soulful dish of Bhaja Potol Bhorta. Do check out the step by step pictorial recipe to prepare this must try regional chutney.

• 6-7 Parwal / Pointed Gourd, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 2-3 tbsp. mustard oil
• 2 dry red chilies
• 6-7 garlic cloves, sliced
• 1 onion, chopped
• 2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice
• 1 tsp. raw mustard oil

          Marinate the parwal with turmeric powder and salt to taste. for 4-5 minutes. 

          Heat mustard oil in a pan and sauté the dry red chilies and garlic till light brown. Keep aside to cool and mash them coarsely along with a pinch of salt. 

          In the same oil sauté the marinated parwal till well browned. Keep aside to cool slightly. Then crush them coarsely and add to the crushed garlic.

          To it, add the onion, green chilies, coriander leaves, lime juice and raw mustard oil. Mix everything well and serve with hot steamed rice. 

Heat mustard oil in a pan & sauté the dry red chilies and garlic till light brown.

 Keep aside to cool & mash them coarsely along with a pinch of salt. 

Marinate the parwal with turmeric powder & salt to taste. for 4-5 minutes. 

In the same oil sauté the marinated parwal till well browned. Keep aside to cool.

              Then crush them coarsely & add to the crushed garlic.

                   To it, add the onion, green chilies, coriander leaves, 

                       lime juice 

                   and raw mustard oil. Mix everything well.

                    Serve with hot steamed rice.