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Moong Dal Cheela/Pancake Recipe

December 19, 2020May 11, 2021MubarraLeave a comment

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

December 18, 2020May 11, 2021Meenu AgarwalLeave a comment

Mixed Vegetables preparation

Author: Meenu Agarwal

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

Vegetable Salad With Salmon

December 17, 2020February 4, 2021Meenu AgarwalLeave a comment

VEGETABLE SALAD WITH SALMON

Author: Meenu Agarwal

Description

A Vegetable Salad with Salmon is a dish consisting of pieces of food in a mixture, sometimes with at least one raw ingredient. It is often dressed, and is typically served at room temperature or served warm.

Vegetable Salad With Salmon may be served at any point during a meal: appetizer, side dish or main course salads—usually containing a portion of a high-protein foods, such as meat, fish, eggs, legumes, or cheese.

Ingredients

Salmon (sautéed/ baked) – 1 serving
Tomato (diced, seeds removed) – 1 medium
Cucumber(diced, seeds removed) – 1 medium
Onion, sliced – ¹⁄₄
Leaf lettuce – 1-2
Lemon juice (about 1 lemon)
Olive oil – ½ tsp
Black Pepper, to taste
Salt – to taste

Instructions

Place salmon, tomato, cucumber and onion in a medium bowl and toss gently to combine.
To make the dressing: place lemon juice in a small bowl. Gradually whisk in olive oil and pepper.
Toss dressing with the salmon and vegetables&Serve.

Nutrition

Serving Size: 1
Calories: 210- 230 KCAL
Fat: 18 - 20 GM
Carbohydrates: 60 - 80 GM
Protein: 25 - 30 GM

Oats Poha

December 17, 2020May 11, 2021Meenu AgarwalLeave a comment

Oats Poha

Author: Meenu Agarwal

Description

Oats Poha is a savoury dish originating from the Indian Subcontinent, most common in South Indian breakfast, cooked as a thick porridge from dry roasted semolina or coarse rice flour. Oats poha is a healthy breakfast and a healthier version of Rice flakes Poha. This can be consumed in the breakfast as well as snack items. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways. This recipe is good for weight loss, diabetic and heart diseases as it is rich in fiber.

Scale

Ingredients

1 cup oats
1 cup vegetables (Chopped carrots, peas, capsicum )
1 tomato medium sized
1 onion thinly sliced medium
¾ cup water (adjust as needed)
Salt as needed
1 pinch Turmeric
Oil as needed
3–4 Cashewnuts
½ tsp mustard seeds
¼ tsp red chili powder
Coriander leaves as needed

Instructions

Dry roast oats until golden or they begin to smell good. Set aside.
Heat a pan with oil. Add mustard seeds ,allow to crackle.
Add cashew nuts and saute till they are lightly browned
Add onions and fry until they turn slightly golden or pink.
Saute vegetables carrot, capsicum, peas for 2 to 3 mins. Add chopped tomatoes, sprinkle salt and turmeric.
Cook until the tomatoes turn completely mushy.
Add chili powder
Mix and fry for 2 to 3 minutes until it smells good.
Add water and bring it to a boil.
Add oats and stir well.
Cover and cook. If needed add more or less water to adjust the consistency.
Add coriander leaves.
Serve it hot

Nutrition

Serving Size: 1
Calories: 225 Kcal
Fat: 3 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 4 g

Lotus Stem Curry

December 17, 2020February 5, 2021Meenu AgarwalLeave a comment

LOTUS STEM CURRY

Author: Meenu Agarwal

Description

These luscious Lotus sets are a great source of dietary fibre, phytonutrients and other source of vitamins and minerals. It helps reduce stress, water retention and is great for skin, hair and those who have hypertension. They can be boiled, air fried, added into salads or even eaten raw. Try out this lotus stem curry and surprise your friends and family with this delicious treat.

Scale

Ingredients

1 medium size Lotus Stem – cut into small rounds

1 Green Chilly, finely chopped

½ Tsp Cumin

Masalas:

Salt, to taste

1/4 TspTurmeric

½ Tsp Red Chili powder.

1 tspDhania Powder.

¼ tsp garam masala

Instructions

Thoroughly clean the Lotus Stems by scrubbing off all visible traces of mud off them. Run water through the holes till they are clean.
Peel, wash once again and cut into medium sized rounds.
In a pressure cooker add the chopped Lotus stem with enough water to cover them, add salt and pressure cook till half cooked (2-3 whistles should be good) When done, keep aside, with the water.
Heat a heavy bottomed Kadhai and add Oil to it.
When the Oil heats up add the Jeera and wait for it to pop.
Add the chopped Green Chilies and sauté till they don’t seem raw anymore.
Fry well, till the masalas are cooked and Oil starts leaving the mixture.
Add this cooked mix to the semi cooked Lotus Stem in the cooker. Add water if required.
Pressure cook till done (2-3 whistles).
Serve hot with Rice or chapattis.

Nutrition

Calories: 100 - 110 KCAL
Fat: 3 - 6 GM
Carbohydrates: 14 – 18 GM
Protein: 4-6 GM

Fish and vegetable stir fry

December 17, 2020February 5, 2021Meenu AgarwalLeave a comment

Fish and vegetable stir fry

Author: Meenu Agarwal

Description

This healthy Fish stir fry will knock you off your feet and is a light protein packed dish that will keep you full and satisfied all day, which means less cravings. This recipe is rich in Omega 3 fatty acids and B Vitamins and is a sure delectable dish.

Scale

Ingredients

1 tsp vegetable oil

1 serving boneless fish fillets (sliced)

2 medium onions

2–3 French Beans

2–3 baby corns (sliced)

¼ carrot (sliced)

¼ Bell pepper

1 tsp. Soy Sauce

1 tsp. Sweet chili sauce

1 tsp. Ginger – Garlic paste

Salt – to taste

Cilantro / Coriander leaves (for garnishing)

Instructions

) Heat oil in a frying pan on high flame. Stir-fry fish fillets for 2-3 mins until cooked through. Transfer it to a plate.2) Add all the vegetables listed above to the same wok. Stir-fry for 3-5 mins until soft.

4) Toss all the vegetables with fish fillets. Add Soy sauce and sweet chili sauce. Serve hot topped with freshly chopped coriander/ cilantro.

Nutrition

Serving Size: 1
Calories: 250 - 260 KCAL
Fat: 15 - 18 GM
Carbohydrates: 30 - 40 GM
Protein: 20 - 23 GM

Coriander chutney

December 17, 2020February 5, 2021Meenu AgarwalLeave a comment

Coriander chutney

Author: Meenu Agarwal

Description

This coriander chutney/dip is a staple in Indian cuisine. Its a vegan, gluten free dip that serves as an accompaniment with idlis/dosas/pancakes/sandwiches/tikkis etc.

Ingredients

Fresh coriander leaves – 1 cup

Ginger – 1 tsp

Lemon Juice – 1 tbsp.

Roasted cumin seeds – ½ tsp

Green chili – 1

Black salt / White salt – as per taste

Instructions

1) In a blender, add all the above listed ingredients. With some water, blend all the ingredients till smooth paste.

2) Check the seasoning and add lemon juice as per taste.

3) Store chutney in a container in a refrigerator and serve as and when required.

Nutrition

Calories: 20 - 30 kcal
Carbohydrates: 5 - 7 gm

Bread croutons and Feta cheese salad

December 17, 2020February 5, 2021Meenu AgarwalLeave a comment

Bread croutons and Feta cheese salad

Author: Meenu Agarwal
Category: Vegetarian
Cuisine: Continental
Diet: Vegetarian

Description

This bread crouton and Feta cheese salad is a simple salad bursting with mediterranean flavours which can serve as an excellent main course option. This salad is best served fresh.

Ingredients

Bread slice – 1 (cut into squares without the edges)

Feta cheese / Cottage cheese – 1 tbsp. (grated)

Cucumber (cut into semi-circle) – ½

Tomato slices (without pulp) – ½

Onions (cut into square) – 1 medium

Cabbage (cut into square) – ¼

Salt – to taste

Black pepper – 1 tsp

Powdered sugar – ½ tsp

Lemon juice – 1 tbsp.

Vinegar – 3 tsp.

White sesame seeds (roasted) – 1 tbsp.

Oregano – 1 tsp.

Skimmed milk – 1-2 tbsp.

Instructions

Deep fry the bread croutons and keep aside. When hot, sprinkle salt, oregano, red chili flakes and black pepper powder on top and mix well.
Soak all the vegetables in chilled water for 30 minutes to make it crisp.
In a bowl, add all the above listed seasonings including milk and mix well.
Strain all the vegetables. Mix seasoning mixture in vegetables and stir it well. Add fried bread croutons and mix again.
Transfer vegetables to a serving bowl. Top it with crushed feta or cottage cheese (sprinkle salt and black pepper powder).
Garnish with roasted sesame seeds on top and serve.

Nutrition

Serving Size: 1
Calories: 170 - 180 Kcal
Fat: 10 - 12 gm
Carbohydrates: 25 - 30 gm
Protein: 12 - 14 gm

Besan kadhi with boiled rice

December 17, 2020February 5, 2021Meenu AgarwalLeave a comment

Besan kadhi with boiled rice

Author: Meenu Agarwal

Description

This kadhi is a popular North Indian dish made with primarily besan (chickpea flour) and curd. Its typically served as a side dish to steamed rice, but can also be served with roti and chapattis.

Scale

Ingredients

1 Cup yogurt

Energy	170 – 180 KCAL
Protein	14 – 18 GM
Fats	10 – 12 GM
CHO	35 – 45 GM

½ cup gram flour

½ tsp turmeric

½ tsp chili powder

to taste salt

¼ tsp garam masala

2 cups water

1 tbsp. oil

A pinch Asafoetida

1 tsp roasted cumin seeds

1–2 Whole dry red chilies

For tempering:

1 tsp cooking oil

¼ tsp chili powder

For the pakoras:

1–2 tbsp. gram flour

Salt – to taste

Oil – for frying

Instructions

Method:

1) Mix gram flour, turmeric, chili powder, salt and garam masala.

2) Add yogurt gradually to this mixture to form a smooth paste, and then add the water.

3) Heat oil in a large, heavy-based pan; add the Asafoetida, cumin seeds and the whole red chilies.

4) When the cumin seeds begin to splutter, add flour and yogurt mixture and bring to a boil.

5) Simmer over a low heat till it thickens a bit.

Prepare the pakoras:

1) Mix the ingredients listed above into a smooth batter with enough water to form a thick dropping consistency. Let the batter rest for at least 15 minutes.

2) In a frying pan, heat cooking oil for frying.

3) Beat the pakora mixture till light and fluffy and add teaspoons full of the mixture.

4) Reduce heat to medium and fry the pakoras.

5) When the pakoras fluff up, and the base becomes golden-brown, turn them over and brown on the other side.

6) Scoop out the pakoras from the oil and drop them into a kadhai. Repeat this procedure with the rest of the mixture.

7) Transfer the hot kadhai into a serving dish.

8) Heat oil, add the chili powder and pour over the kadhai immediately to garnish.

Nutrition

Calories: 170 - 180 Kcal
Fat: 10 - 12 gm
Carbohydrates: 35 - 45 gm
Protein: 14 - 18 gm

Bathua Leaves (Chenopodium) raita

December 17, 2020February 5, 2021Meenu AgarwalLeave a comment

Bathua Leaves (Chenopodium) raita

Author: Meenu Agarwal
Prep Time: 2 mins
Cook Time: 3 mins
Total Time: 5 mins

Description

Make this healthy, refreshing and delicious Bathua ka raita with fresh Bathua leaves. It is super easy to make with a few simple ingredients and can make any meals filling and wholesome.

Scale

Ingredients

1 Bunch (250 g) Bathua
1 Cup Curd
1/4 Teaspoon Salt, or to taste
1/4 Teaspoon Red Chili Powder
1/4 Teaspoon Bhuna Jeera

Instructions

1) Wash the Bathua Leaves and remove the big stems from the end. Chop it finely and add it in a pressure cooker along with 2 cups of water. Bring it to a boil.

2) After it has cooked let it cool for a little while. In the meantime, whisk the curd and add salt, red chilli powder & cumin powder to it. Mix the cooked bathua with the curd. Bathua raita is ready. Serve chilled with roti, paratha or rice.

Nutrition

Serving Size: 1
Calories: 50 - 60
Carbohydrates: 13 - 16
Protein: 6 - 8

Keywords: #HEALTHY

Description

Ingredients

Instructions

Notes

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

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