Sarson Saag

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Sarson Saag

  • Author: Meenu Agarwal
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 5 1x
  • Category: Vegetarian
  • Method: Boiling and sautéing
  • Cuisine: Indian

Description

Mustard greens or Sarson saag is a popular traditional dish in North India. It is found in winters in India.

Mustard greens are incredibly healthy, packed with huge amounts of minerals and vitamins, and are very low in calories. Consuming mustards on a regular basis improves your nutrient consumption and provides energy too.

Mustard greens offer an abundant mixture of vitamins, minerals, dietary fiber as well as protein. These are rich source of anti- oxidants like vitamin E, vitamin A, vitamin C, vitamin E and anti-inflammatory agents like – vitamin K and omega 3 fatty acids.

 


Scale

Ingredients

Mustard leaves : 500g

Spinach leaves : 250g

Radish leaves : 250g

Garlic : 3cloves(chopped)

Onion : 2 medium(chopped)

Green chillies (chopped) : 2

Ginger : 2inches piece.

For tempering:

Ghee : 1tbsp

Cumin seeds : 1tbsp

Mustard seeds : 1tsp

Onion : 1 medium(chopped)

Tomato : 1 medium(chopped)

Red chili powder : 1tsp.


Instructions

Method:

  1. Wash thoroughly, clean, chop the greens. Remove very hard and thick lower ends of the stems. Keep the tender stems.
  2. Add the washed greens in the pressure cooker.
  3. Add chopped onion, garlic, ginger and chopped chilies to the greens.
  4. Add salt to taste.
  5. Add water just enough to cover the greens and vegetables.
  6. Cover and pressure cook till 3-4 whistle or till the greens become soft.
  7. Let the green mixture cool down at the room temperature.
  8. Add this vegetable mixture in a mixture grinder.
  9. Add 2tbsp of maize flour to the mixture. This will help making the saag smooth and thick.
  10. Blend to form a smooth puree.
  11. Pour the puree in a pan till it simmer for a good 25-30 minutes. Keep stirring occasionally while the saag simmer.

Tempering:

  1. Heat ghee in a pan. Add bay leaf, cumin seeds, cloves, mustard seeds.
  2. Add onions and sauté till they become translucent.
  3. Add tomatoes and sauté.
  4. Add salt to taste.
  5. Add red chilli powder.
  6. Add tempering to saag.
  7. Top it with a dollop of homemade white butter and serve with makki roti.

 

 

 


Notes

Sarson saag can be topped with home-made white butter and served with makki (maize flour) roti.


Nutrition

  • Serving Size: 1
  • Calories: 76.95 Kcal
  • Fat: 2.53 g
  • Trans Fat: 0
  • Carbohydrates: 14.15 g
  • Fiber: 6.34 g
  • Protein: 6.17 g

Keywords: Vegan

Ragi Dosa / Pancake Recipe

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Ragi Dosa / Pancake Recipe

  • Author: Mubarra
  • Prep Time: 15-20 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 28 minute
  • Cuisine: Indian
  • Diet: Diabetic

Description

Ragi Dosa/Cheela/Pancake is a healthy and delicious breakfast recipe from South India which is made from Ragi (Finger Millet) flour. It is also known by the name of Nachni in Maharashtra, Mandua in Hindi, Ragulu in Telugu and Kezhvargu in Tamil. It is a nutrient dense grain and is referred to as a local superfood since it is a great source of calcium, iron and essential amino acids. This instant Ragi Dosa recipe is quick to make and can be served as a breakfast, lunch or even a dinner meal with homemade chutneys/ salsa/ pickle/ raita/ curd/ vegetable sabzi or curries.


Scale

Ingredients

  • 40 g Ragi flour or sprouted ragi flour
  • 1 tablespoon (10-15g) of Besan flour (gram flour)
  • 2 teaspoons of finely chopped Onions
  • ¼ teaspoon finely chopped Ginger
  • ¼ teaspoon green chilli chopped
  • 34 curry leaves chopped
  • 1 tablespoon chopped coriander leaves (cilantro)
  • ¼  teaspoon cumin seeds
  • A pinch of asafoetida (optional)
  • ¼  cup buttermilk or 2 teaspoons of curd (yogurt) mixed in some water
  • ¼  cup of water or add as required
  • Salt as required
  • 1 tsp of Oil or Ghee

Instructions

  1. Add ragi flour and besan (gram flour) to a mixing bowl.
  2. Add finely chopped onions, curry leaves, ginger, green chillies, coriander leaves, asafoetida, cumin seeds, and salt as per taste.
  3. Then add buttermilk or curd and water to the mixing bowl.
  4. Mix very well to a thin batter of pouring consistency.
  5. Cover and let this batter rest aside for 15 to 20 minutes.

Cooking Ragi Dosa

  1. For cooking the Ragi Dosa, heat a non stick tawa/skillet/pan on medium flame. Grease the pan well and wipe off any excess oil with a tissue. Make sure to mix the batter well before pouring.
  2. When the pan is hot enough, pour the batter thin across the pan as you would do for a Rava dosa/Pancake
  3. Then, gently spread the batter with the ladle.
  4. Pour a teaspoon of oil on the top and sides of the dosa and let the base cook and become crisp until the sides begin to get separated from the pan.
  5. Flip over and cook the other side as well. Cook till both the sides are crisp.
  6. Serve ragi dosa or pancake hot  with any chutney/pickle/curry.


Nutrition

  • Serving Size: 1
  • Calories: 226.6 Kcal
  • Fat: 5.72 g
  • Carbohydrates: 36.01 g
  • Protein: 5.61 g

Keywords: Diabetic Diet, vegetarian, Healthy, Weightloss

Paneer Tikka

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Paneer Tikka

  • Author: Meenu Agarwal
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Category: Vegetarian
  • Method: Grilled
  • Cuisine: Indian
  • Diet: Diabetic

Description

Paneer tikka is a healthy, delicious and easy to make recipe that can be consumed as a snack or main course. It can be made with minimal oil. Since it is a grilled food its healthy and suitable for weight loss too.  It can be served without any sides but it tastes best when served with homemade chutneys, dips, raita and onion salad.


Ingredients

  • Paneer -200 Gram
  • Red Bell pepper-1/2
  • Green bell pepper- 1/2
  • Onion- 1 medium size

For Marination

  • Curd- 200 gram
  • Ginger garlic paste- 1 tablespoon
  • Ajwain powder- 1/2 tsp
  • Red chilli powder- 1 tsp
  • Turmeric powder- 1/2 tsp
  • Jeera powder- 1 tsp
  • Coriander powder- 1 tsp
  • Garam masala powder-1/2 tsp
  • Dry mango powder-1 tsp
  • Chaat masala- 1 tsp
  • Lemon juice- 1/2 tsp
  • Salt-as per taste

 

 

 


Instructions

Method

  • Cut paneer in 2” square shape.
  • Cut onion, capsicum in square shape

Marination

  • In a large Bowl, Take curd and whisk it till it becomes smooth.
  • Add ginger garlic paste and all the spices and powder
  • Mix it well.
  • Add vegetables and paneer into the marinate.
  • Marinate for at least 2 hours
  • Skewer the vegetables and paneer alternately on skewers.
  • Bake paneer tikka for 15-20 minutes at 240 degree.
  • Serve it with coriander or mint chutney.

 

 


Notes

More vegetables can be added like mushrooms, cauliflower, broccoli while marination. We can make different variety of paneer tikka by adding coriander chutney to the marination mix.


Nutrition

  • Serving Size: 2
  • Calories: 420
  • Fat: 16g
  • Carbohydrates: 47g
  • Fiber: 4g
  • Protein: 18g

Keywords: Vegetarian snack, Healthy Snack, High protein, Vegetarian Dinner option,

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

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