Paneer toasties

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Paneer toasties

  • Author: Meenu Agarwal
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Category: Snack
  • Diet: Vegetarian

Description

These Paneer toasties are a great tea time snack or even a Breakfast/Dinner option coupled with a warm bowl of soup of a fresh bowl of salad. It is a simple and ideal recipe that can be prepare with a few ingredients available already in your kitchen.


Ingredients

  • Paneer – 40g crumbled
  • Semolina (suji)-1 tbsp.
  • Onion-1/2 finely chopped
  • Tomato(de seeded) -1/2 finely chopped
  • Wheat bread-2 slices(toasted)
  • Black pepper-as per taste
  • Salt-as per taste
  • Curry leaves – 3-4
  • Mustard seeds(brown)-1/4th tsp.
  • Oil-1/2 tsp. (for greasing.)

Instructions

  1. Mix the semolina, salt
  2. Add onion, tomato
  3. Spread the mixture carefully on the toasted bread slices.
  4. Sprinkle some mustard seeds over the mixture, pressing down gently with the help of a spatula.
  5. Heat ½ tsp oil, grease the nonstick pan. Add a slice of bread with the topping side down.
  6. Cook until it turns golden brown


Nutrition

  • Serving Size: 1
  • Calories: 150 - 180 KCAL
  • Fat: 10 - 12 gm
  • Carbohydrates: 30 - 40 GM
  • Protein: 12 - 14 gm

Ragi dosa

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Ragi dosa

  • Author: Meenu Agarwal
  • Prep Time: 45 Minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Category: Breakfast
  • Cuisine: South Indian
  • Diet: Gluten Free

Description

Ragi Dosa are nothing but finger millet crepes/pancakes made with ragi flour. This gluten free recipe can be served as a Breakfast or Dinner meal with a side accompaniment of home made chutneys/raita’s or vegetable and dal preparations like Sambhar. Ragi is easily digestible and very nutritious and is excellent for infants, lactating mothers and for those recovering from illnesses.


Ingredients

  • Ragi flour-1 cup
  • Rice flour-1/4th cup
  • Sour curd-1/4th cup
  • Green chilli chopped-1
  • Coriander leaves chopped-2 tbsp.
  • Oil-1 tbsp.
  • Salt-as per taste
  • Water-as required to make thin consistency

Instructions

1. Take Ragi flour, rice flour, chopped green chillies and curd in a large bowl.

2. Add 1½ cups water and salt. Mix well and keep batter aside for 30 minutes to settle. Batter should have pouring consistency like buttermilk. If required, add more water to get the required consistency.

3. Add chopped onion and coriander leaves and stir to mix well.

4. Heat dosa tawa/griddle over medium flame. Stir the batter before making each dosa. When tawa is medium hot (see tips), smear oil on the surface, take ladle full batter and pour it over tawa (from the 2-3 inches height) from center to the side in circular motion. Try to keep few empty gaps in between to allow it cook evenly. Do not spread the batter. Drizzle 1-teaspoon oil around the edges of dosa and cook until color of top surface changes to brown, it will take approx. 1-minute over medium flame.

5. Ease out dosa with spatula and flip it over another side, cook for 30-40 seconds over medium flame.

6. Turn off flame. Fold crisp and hot ragi dosa and transfer to a serving plate and serve with coconut chutney.



Nutrition

  • Serving Size: 4
  • Calories: 250-260Kcal
  • Fat: 18-20g
  • Carbohydrates: 35-40g
  • Protein: 8-10g

Chana dal dosa

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Chana dal dosa

  • Author: Shampa Banerjee
  • Prep Time: 20 Minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Category: Breakfast
  • Cuisine: South Indian
  • Diet: Vegetarian

Description

Dosa is a very popular South Indian food. Chana Dal Dosa is a variety of the regular Dosa we eat. It is primarily eaten during breakfast. Chana Dal Dosa is a pure combination of health and taste. It combines cereal protein and pulse protein to improve the overall quality of protein that goes in our body. Chana Dal Dosa can be served with Sambar and Chutney.


Ingredients

  • Rice : 1/2 cup
  • Chana dal: ¼ cup
  • Urad dal: 1 tbsp.
  • Fenugreek seeds: 1/4th
  • Green chilli: 1-2 nos.
  • Salt as per taste

Instructions

  1. Soak rice, urad dal , chana dal and fenugreek seeds in water for 4-5 hours
  2. Then put rice, urad dal, chana dal and fenugreek seeds in a mixer-grinder. Add water and grind to make a smooth paste.
  3. Transfer the batter into a deep bowl and mix well. Cover the lid and keep aside to ferment in a warm place for 10-12 hours.
  4. Once fermented, add 2 tbsp of water and salt. Mix well to make a smooth dosa batter.
  5. Heat a non –stick tava in high flame then sprinkle little water on tava and wipe it off
  6. Pour a ladleful of batter on it and spread it in a circular motion.
  7. Smear a little oil over it and cook on medium flame till the dosa turns golden brown and crisp
  8. Serve with sambhar and chutney


Nutrition

  • Serving Size: 1
  • Calories: 126Kcal
  • Fat: 5g
  • Carbohydrates: 12g
  • Protein: 6g

Keywords: #healthybreakfast

Moong Dal Cheela/Pancake Recipe

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Moong Dal Cheela/Pancake Recipe

  • Author: Mubarra
  • Prep Time: 5 - 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 12 minute
  • Category: Breakfast, Lunch, Dinner, Snack
  • Cuisine: Indian
  • Diet: Vegetarian

Description

Moong dal Cheela/Pancake is a healthy, delicious and quick to make recipe that can be consumed as a breakfast or snack item. It can be made with minimal ingredients and within minutes given, that the Moong dal is soaked overnight or for few hours before preparation. It can be served without any sides but it tastes best when served with homemade chutneys/pickle/curd/raita.

 


Scale

Ingredients

  • 1/4 cup Moong Dal (whole or split with husk) 
  • 1 tablespoon Green Peas
  • 1 tablespoon Water
  • 2 teaspoons of finely chopped Onion
  • 1/4 teaspoon of finely chopped Ginger 
  • 1/4 teaspoon of finely chopped  Coriander leaves 
  • Salt to taste
  • 1/4  teaspoon of finely chopped Green Chili 
  • 1  teaspoon ghee or Oil

Instructions

  • Wash and soak the moong dal for around 3-4 hours prior to making the batter.
  • Then take the soaked and drained moong dal, blend it in a mixer along with green chillies, green peas, ginger, using little water to make a thick paste.
  • In a bowl, add onion, coriander leaves, salt and the blended moong dal and peas paste.
  • Mix well and add water to make a thin dosa like batter. Remember to add water in small batches to get your desired consistency (Medium thick consistency)
  • Heat a large nonstick frying pan on medium-high heat. Add a little oil to coat the pan.
  • Pour a ladle full of batter when the pan is hot and flatten out until 1cm thick. 
  • Pour a little oil on either side and cook until golden brown.
  • Flip and cook on the other side. 
  • Serve hot with any Chutney/Pickle/Salsa/Curry

Notes

The Moong dal Cheela/Pancake can be stuffed with or topped with vegetables of your choice to make it more nutritionally balanced.


Nutrition

  • Serving Size: 1
  • Calories: 167.75 Kcal
  • Fat: 5.325 g
  • Carbohydrates: 21.11 g
  • Protein: 8.79 g

Keywords: Breakfast, Lunch, Dinner, Snack, healthy, vegetarian, Protein, weightloss

Mixed Vegetables preparation

 

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Mixed Vegetables preparation


Description

This mixed vegetables preparation with added Paneer is not only easy to prepare, but also has the goodness of vegetables and different flavours from the spices used which makes it an overall delectable nutritious dish.


Ingredients

Onion (freshly chopped) – 1 medium

Mushrooms – 6 – 8 (sliced)

French beans – 4 – 6 (chopped)

Green capsicum – ¼ (chopped)

Yellow bell pepper – ¼ (chopped)

Tomato (deseeded) – ¼ (chopped)

Cauliflower florets – 2-3

Paneer – 100 gms

Carrot – ½ (chopped)

Green peas (boiled) – ½ cup

Salt – to taste

Turmeric powder – ½ tsp

Red chili powder – 1 tsp

Coriander powder – 1 tsp

Garam Masala – ½ tsp

Tandoori Masala – 1 tsp

Ginger Garlic paste – 1 tsp


Instructions

1) Take a heavy bottomed kadhai. Add oil and heat it. Add cumin seeds and sauté for a minute.

2) Add chopped onions and stir well. Sauté till transparent. Add salt and mix well.

3) Add all the above listed chopped vegetables to the sautéed onion and cover it with a lid. Cook for 4-5 minutes on low medium heat stirring occasionally.

4) Add boiled peas and mix well. Cover and cook for another 5 minutes.

5) Add seasonings: Turmeric powder, salt, red chili powder, coriander powder, garam masala, tandoori masala. Mix well.

6) Add chopped deseeded tomato to the pan and mix it well. Cover and cook on low medium heat.

7) Add paneer cubes to the vegetables and mix well. Cover and cook on low medium heat.

8) Add freshly chopped coriander leaves on top. Serve hot and garnish with chopped ginger on the top.



Nutrition

  • Serving Size: 2
  • Calories: 65 - 75 KCAL
  • Fat: 5 - 7 GM
  • Carbohydrates: 15 - 20 GM
  • Protein: 4 - 6 GM