Gond Laddoo

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Gond Laddoo

  • Author: Meenu Agarwal
  • Prep Time: 10-12minutes
  • Cook Time: 15minutes
  • Total Time: 27 minute
  • Category: High Energy
  • Method: Stir fry
  • Cuisine: Indian
  • Diet: Vegetarian

Description

Gond Laddoo, a winter special energy dense food. This helps to keep your body warm and provide extra burst of energy needed t overcome the lethargy in winters. Gond is known to boost stamina and health, helping one keep away from falling sick due to cold and cough. These laddoos help lubricate joints and are extremely powerful to reduce back pain as well as other joint pains. These are highly recommended to women post delivery to avoid aches and pains.


Ingredients

Whole wheat flour – 200g

Powdered sugar  or sugar free – 1/2 cup

Coconut oil or pure ghee – 1.5 tbsp

Gond – 30g

Almond (churned in a mixer) – 1 tbsp

Cardamom powder – 1/2 tsp


Instructions

  1. Heat  Ghee or coconut oil in a heavy bottomed pan. Roast almonds and nuts of your choice until golden colour. Stir occasionally. Remove and keep aside.
  2. Ghee or Coconut oil should be medium hot to fry gond. Coarsely crush gond with the help of a rolling pin. Mix it with nuts. Keep aside in a tray.
  3. Sauté whole wheat flour stirring continuously until deep golden.
  4. Add the remaining ingredients including cardamom powder. Mix well till the temperature slightly comes down.To make laddoos, take small portions of the cooked mixture and roll in between palms to make it round in shape.
  5. Store laddoos in an air tight container, cool & dry place.

Notes

You can add chopped pistachios, walnuts or macadamia nuts along with almonds. Few strings of saffron can be added too. For better taste use coarsely grounded whole wheat flour in place of regular whole wheat flour.


Nutrition

  • Serving Size: 8
  • Calories: 130Kcal
  • Fat: 9g
  • Carbohydrates: 30g
  • Protein: 6g

Keywords: Vegetarian, High energy balls, Post pregnancy food, Bone healthy food, Energy balls, Winter food, Winter snack, Healthy snack.

Besan(Khaman) Dhokla

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Besan(Khaman) Dhokla

  • Author: Meenu Agarwal
  • Prep Time: 5min
  • Cook Time: 15min
  • Total Time: 20 minutes
  • Category: Diabetic
  • Method: Steaming
  • Cuisine: Indian
  • Diet: Vegan

Description

This homemade Besan Khaman dhokla recipe is not only easy to make, but is also extremely fulling, tasty, soft and a delightfully warm cake that can be consumed for breakfast, as a tea time snack or even as an appetizer.


Ingredients

Besan (Bengal gram Flour)- 1 Cup

Semolina- 1 Cup

Sugar – 2 tsp

Ginger-green chilli paste- 1 tsp

Lemon Juice- 1 tsp

Mustard Seeds-  1 tsp

Oil- 3 tsp

Fruit Salt- 1 tsp

Salt- To taste


Instructions

  • Combine Besan, semolina, ginger-green chilli paste, lemon juice and salt
  • Add 3/4 cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
  • Just Before steaming , add fruit salt and mix lightly.
  • Pour the mixture immediately to greased 7” diameter plate(tray) and spread evenly by rotating the plate clockwise.
  • Steam in a steamer for 10-12 min or till the dhoklas are cooked . Keep aside.
  • Heat the oil in a non stick pan, add mustard leaves.
  • When seeds crackle, add sugar and 3/4 cup of water and mix well.
  • Pour the tempering over the prepared dhokla and spread it evenly. Wait for 5 minutes and let the water absorbed.
  • Cut into pieces, garnish with coriander.


Nutrition

  • Serving Size: 3
  • Calories: 78 Kcal
  • Fat: 2g
  • Carbohydrates: 10.9g
  • Fiber: 2.3g
  • Protein: 3.2g

Keywords: Vegan, Diabetic friendly, Snack

Vegetables Oats Upma

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Vegetables Oats Upma


Description

Upma is a 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 Upma is a healthy breakfast and a healthier version of Upma. 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.


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
  • 34 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.
  • Sauté 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

Chana dal sundal

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Chana dal sundal

  • Author: Sanjana
  • Prep Time: Soaking time - 2hours
  • Cook Time: 15 mins
  • Total Time: 2hours 15 mins
  • Category: Snacks
  • Cuisine: Indian
  • Diet: Vegetarian

Description

Chana dal sundal is an protein rich healthy snack especially made as prasad offering during the 9 days of Navratri in South India.

It is quick to make as it requires only 2 hours of soaking as compared to other sundals which requires overnight soaking


Ingredients

  1. Chana dal- 1/4th cup
  2. Water to soak and pressure cook
  3. Green chilli -1/4th tsp
  4. Coconut grated- 1/2tsp
  5. Mustard seeds -1/4th tsp
  6. Oil-1/2tsp
  7. Curry leaves -2-3
  8. Asafoetida – a pinch

Instructions

  1. Rinse thoroughly and Soak the Chana dal in warm water for 1 hour.

COOKING THE CHANA DAL

  1. In a pan, take the dal and add in 2 ½ water, cover and let it cook on medium flame till the Chana dal becomes soft and cooked.
  2. Do stir and check in between till the dal gets cooked.
  3. Drain off all the water and keep the cook dal aside

MAKING OF THE CHANADAL SUNDAL:

  1. In a pan, heat the oil and add mustard seeds, asafoetida and curry leaves. Let it splutter for few minutes
  2. Add in the cooked Chana dal and salt as per taste.
  3. Mix well and simmer it more for 2-3 minutes. If there is any liquid retained in Chana dal then cook till moisture  dries up.
  4. Switch off the flame, garnish with grated coconut and serve hot.

Notes

  1. You can alternatively pressure cook the dal, as it is soaked well just 1 whistle works well
  2. Make sure you do not over pressure cook, it may turn mushy.
  3. You can use red chillies instead of green chillies

Nutrition

  • Serving Size: 1
  • Fat: 4g
  • Carbohydrates: 15g
  • Fiber: 6g
  • Protein: 5g

Keywords: healthy snacks, protein rich, south indian cuisine

Baked dal vadas

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Baked Dal vadas

  • Author: Sanjana
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4

Description

Chana dal vada is a popular snack in Maharashtra and Gujarat, India. Traditionally, it is made by frying.  But if you love it and looking out for an healthier variation , then do try this baked style dal vadas!!


Ingredients

  1. Soaked Chana dal: 1 cup
  2. Finely chopped onions: ½ cup
  3. Finely chopped garlic: 1 tsp
  4. Ginger-Green chilli paste: 1 Tsp
  5. Turmeric powder: 1 tsp
  6. Chopped coriander leaves: 1 tsp
  7. Salt to taste
  8. Ghee- 1tsp

Instructions

  1. Keep aside one spoonful of soaked chana dal.
  2. In a mixer-grinder bowl, add the remaining soaked chana dal and grind into a coarse paste.
  3. In a bowl take the coarsely grounded chana dal paste, add chopped onions and coriander, salt, turmeric, chopped garlic, ginger- green chilli paste, the kept aside 1 spoon of soaked channa dal and mix well.
  4. Heat up an appam stand, add in a droplet of ghee into each cavity. Pour in ladle full of mixture into each cavity, cover and cook it for 5 minutes.
  5. Flip the vadas to other side, cover and cook again for 5 minutes till done.
  6. Serve it piping hot with coriander mint chutney

Notes

  1. Sufficient soaking of chana dal is needed to that it grinds well without using much water and turns crisp without the need to add the baking soda. Soak for 5-6 hours
  2. Do not add water while grinding the Chana dal. And if there is a need for water, add in spoon by spoon. Keep the batter as water free as possible.
  3. If you do not have appam stand, you can bake it in oven at 200C for 10 mins

Nutrition

  • Serving Size: Serves 1
  • Fat: 5g
  • Carbohydrates: 32g
  • Fiber: 8.3g
  • Protein: 10.6g
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