Stuffed Rajma Paratha

Today my recipe is yummy and healthy rajma paratha.  Any stuffed partha is favorite food for my husband and definitely I make them thrice in a month. Every time I really want to make a healthier version of parathas and at the same time tasty too. So I choose Rajma (red kidney beans) to make the filling for the paratha and it came out really well. Kidney Beans are rich in soluble fiber, so these are good in lowering cholesterol.They are a good source of protein, folate, iron, manganese and zinc. Kidney bean is also a good source of iron and potassium, thiamin, riboflavin, phosphorus and copper. The bad thing about kidney beans is that they are high in saturated fat and sodium.The high soluble fiber in kidney beans help to eliminate cholesterol from the body and help cleanse the digestive tract. The high fiber may, however, cause wind in stomach. They also contain purines, so if you are suffering from gout or kidney stones, you should limit kidney beans in your diet.
                                                  I hope you follow my recipe and enjoy cooking........

For dough: 
Wheat flour - 1 cup
Water as required
salt - 1/2 tsp
 

For filling: 

Rajma (Red Kidney Beans) - 1 cup 
Onions,finely chopped - 2
Tomato, finely chopped - 1 
Cumin seeds - 1/2 tsp 
Turmeric powder - 1/2 tsp 
Dhania - jeera powder - 1/2 tsp
Ginger - garlic paste - 1 tsp 
Chilly powder - 2 tsp 
Garam masala - 1 tsp 
Coriander leaves - few 
Salt to taste
oil - 1 tbsp

  Method of preparation:

1. Combine wheat flour and salt in a bowl, mix well and knead into a soft dough, using enough water and cover with cloth and keep it aside for sometime.   
2. Soak the rajma in water over night. Cook the soaked beans in pressure cooker for 6 whistles.
3. Mash the cooked rajma into a smooth paste. You can even run it in mixie adding some water to it to make the paste.
4. Take 2 tsps of oil in a pan and drop in the cumin seeds. Once it splutters, add the chopped onion and fry until it turns golden brown.
5. Now add tomato slices and saute until soft.
6. Add ginger-garlic paste and mix well.
7. Now add the mashed rajma paste to the pan along with chilly powder, garam masala, turmeric powder, dhania-jeera powder and salt. Mix them well and cook on medium flame for a while till it becomes thick.
8. Finally add finely chopped coriander leaves and mix well. Remove from the flame and let it cool for some time.
9. Now Rajma filling is ready to make paratha. 

1. Now take paratha dough and roll out a portion of the dough into a circle.
2. Place a portion of the stuffing (rajma mixture) at the center and bring the edges together at the center to seal tightly.
3. Roll out again into a circle carefully with little pressure,using little flour for rolling.
4. Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.
5. Repeat the same steps to make for all parathas.
6. Now yummy and healthy rajma parathas are ready to eat with any curry or fresh curd.

Dahi Poha

Today my recipe is  very nutritious and tasty Dahi poha. Poha, is one of the nutrient choice for breakfast, My hubby is fond of this dish. At least twice in a week I prepare it for him. It is very easy to make. This is the best replacement to curd rice for non eaters. This is a ideal breakfast in summer. Poha is light on the stomach and easy to digest. It is a source of instant energy on account of the rice content. Peanuts contained in Poha are good source of protein and antioxidants, and also considered good for the heart. Curd has high vitamin and calcium contents with protein. Consuming curd increases the capacity to absorb the nutrients and minerals form other food stuffs. Curd keeps digestive system healthy, has more Vitamin B Complex than milk. Studies have suggested that consumption of curd might help reduce the risk of high blood pressure. I made dahi poha along with some vegetables like capsicum,tomato and onions. You can add your favorite vegetables also. I used as raw vegetables so it was tasty and healthy too. I think this is the best food for kids to older people.    I hope you follow my recipe.........Enjoy cooking..........
 
Ingredients:
Poha - 1 cup 
Fresh curd / youghurt - 3/4 cup
Capsicum,finely chopped - 1 tbsp
Tomato,finely chopped  - 1 tbsp
Onions,finely chopped  - 2 tbsp
Boiled chana dal - 1 tbsp  
salt to taste
 
For seasoning:  
Green chilli , finely chopped - 1
Curry leaves - few 
Asafoetida - 1 pinch
Mustard seeds - 1/2 tsp 
Roasted Peanuts - 1 tbsp
Cumin seeds (jeera) - 1/2 tsp
Urad dal - 1/2 tsp 
Oil - 3 tsp
Finely chopped coriander - 2 tsp
 

Method of preparation:

1. Wash and drain poha or beaten rice and keep aside.
2. Add fresh curd ( yoghurt) and salt to poha and mix well.
3. Add capsicum, tomato, onions and Boiled chana dal and mix well.
4. Begin seasoning by heating oil in a tadka pan and add oil.
5. when its warm add mustard, let it splitter.
6. Add urad dal, cumin seeds and roasted peanuts and  fry till brown.
7. Add asafoetida, green chillies and curry leaves and fry .
8. Pour the seasoning on the poha and mix nicely. If need add some more curd to poha.
9. Finally garnish it with finely chopped coriander
10. Now yummy dahi poha is ready to serve.

Water Melon-Sabza (basil seeds) Cooler

Today my summer recipe is Water melon- sabza (basil seeds) cooler. Watermelon is one of the best, delicious and healthy food. This is one of the  healthiest summer drink to hydrate and refresh yourself on a hot summer day. This year summer is very severe and temperatures raising up to 45 - 50 degrees, therefore i make refreshing drinks daily, which shall give you refreshment as well as cooling effects. In summer plenty of water melons are available in the market, so we should eat water melons daily to avoid dehydration.I made water melon cooler with combination of sabza (basil seeds). Both water melon and sabza (basil seeds) are very helpful to cool the body in summer.Already I have given health benefits about water melon and sabza (basil seeds),  please refer my previous recipes. This is very simple to make and tasty too. Enjoy this refreshing drink with friends and family members. It helps you refresh yourself as well as get rid of summer heat. I hope you follow my recipe............

Ingredients:

Basil seeds - 2 tsp

Water melon , peel it and cut into small cubes - 1 cup

Honey - 1 tsp (optional)

Method of preparation:

1. Soak basil seeds in water for 10 minutes and strain and keep aside in a bowl.
2. First, keep aside some of watermelon cubes for garnishing. Take a mixer jar add water melon cubes and blend them well. Strain it and keep aside in a glass and if need add honey and mix well.
3. Add soaked basil seeds to water melon juice and mix well. Pour into serving glasses and refrigerate for some time.
4. Garnish with small water melon cubes and serve it.
5. Now yummy water melon -sabza (basil seeds) cooler is ready to drink.

Shahi Falooda

Today my summer yummy recipe is Shahi falooda. Shahi Falooda is a traditional Indian/Pakistani desert drink. Falooda or Faluda is a cold and sweet beverage with many ingredients very popular in South Asia. This is well known recipe to North-Indians. In summer frequently available at all places in North-India.One day my husband told me about falooda then I came to know about shahi falooda through Indian food website. Immediately I tried it and it was very delicious to eat and healthy too. Here used ingredients are rice vermicelli, milk, basil seeds (sabza) and dry fruits. All these ingredients are very healthy and basil seeds (sabza) are actually very good for digestion in a hot climate. Final product of falooda is topped with scoop of ice cream but i don't prefer to use ice cream due to health conscious. You can use little scoop of ice cream for kids. Kids are very interesting to drink these type of summer coolers. Falooda is made by different falvours like mango, saffron, banana or chocolate.I hope you follow my recipe and enjoy drinking Shahi Falooda in summer......

Ingredients:

Low fat milk - 1 glass
Rice Vermicelli - 2 tbsp
Honey - 2  tsp

Rose syrup / any flavoured syrup - 1 1/2 teaspoons
Falooda seeds / basil seeds /sabza - 1 tsp
Dry fruits(almonds,pista,dates,cashew), finely chopped - 2 tsp
Ice cream - 1 scoop (optional) 

Method of preparation:

1. Soak the basil Seeds in water for at least 1 hour. Strain and keep aside in a small bowl.
2. Boil the vermicelli in water for about 15 minutes. Strain and keep aside to cool.
3. Put the milk, honey, dry fruits in a blender and blend till smooth. 
4. Take 2 tall glasses. In each glass, put half the vermicelli, half the pre-soaked Sabza seeds. 
5. Now pour in half the milk over them. Put just under half the rose syrup in each glass and mix well.Chill in the refrigerator for some time.
6. Here i don't use ice cream, if you want to use ice cream,add a scoop of ice cream to this and garnish with dry fruits. Add a straw and long-handled spoon and serve.
7. Now yummy and cool shahi Falooda is ready to drink.

Dal Patties

 

Today my recipe is dal patties.These dal patties are a perfect evening snack or party appetizer. Here I used chanaa dal,urad dal,moong dal and some spices. I got it from TV cookery show.This is very old recipe. Actual recipe is deep fried item, but i made it as pan fry patties due to health conscious. It was very tasty and healthy too. Inclusion of different varieties of dals in our daily diet is a necessity for healthy living. I am giving details about importance of pulses (dals) in our daily diet (from Google):

Pulses (dals) are the best natural source of protein, dietary fibre and carbohydrates. They provide vital nutrients. Protein is an important building block of our body as it is used in strengthening bones, cartilage, muscles, skin and blood. With their high fibre content, pulses lower cholesterol levels and protect the heart. They are also an important source of iron and vitamin B in a vegetarian diet. Pulses are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fibre. According to the World Health Organisation, dals are a healthy substitute for meat, which has more fat and cholesterol.
The soluble fibre in dals helps to lower blood cholesterol, while the insoluble fibre helps to regulate the digestive processes. They are very good in bowel control problems especially irritable bowel syndrome or Traveller's Stomach Bug. It is a "macro nutrient" that does not store like fat or carbohydrate, meaning that you need to eat regular portions of it at every meal. Higher intake of protein from pulses is recommended for pregnant women, diabetics and for those on work-out diets. Recommended for gluten-free diets.
Pulses are the best and cheapest vegetable protein available. So have regular portions of dal in your diet daily.

I hope you follow my recipe and Enjoy cooking..........

Ingredients:

Urad dal - 1 cup

Chana dal - 1/2 cup

Moong dal - 1/4 cup

Onions,finely chooped - 2 tbsp

Green chilli  paste - 1 tsp

Ginger paste - 1/2 tsp

Curry leaves - few

Jeera - 1/2 tsp

coriander leaves,finely chopped - 1 tbsp

sesame seeds - 1 tbsp

Oil - 2 tsp

Salt to taste

 Method of preparation:

1. Soak urad dal in water for 2 hours and Drain the water well and blend it in a food processor. Don't add more water.The consistency should be moderate.
2. Grind chana dal and moong dal in mixer grinder to get coarse powder. Don't make fine powder. It should be coarse powder.
3. Take a large bowl add urad dal batter, chana dal & moong dal coarse powder and mix well.
4. Add onions, jeera, ginger-green chilli paste, curry leaves, coriander leaves and salt and mix properly. Keep it aside for 2 hours. After 2 hours it will be soft and easy to make patties.
5. Take a plastic sheet, grease little with oil/water. Take a little of the dal mixture,shape it into a round and press it flat on the sheet. Finally each patty coated with sesame seeds and keep it aside.
6. Pan fry each patty using little oil on both sides.
7. Now yummy and healthy dal patties are ready to eat with tomato chutney or any spicy chutney.

Poha (Rice flakes) Pongadalu

Today my recipe is yummy poha ( rice flakes) pongadalu.This is very ideal snack for evening.This is made by poha (rice flakes), rice, curd and some vegetables like carrot.I used raw rice to make pongadalu. You can use rice flour also.This is a combination of carbohydrates, proteins,fiber,some vitamins and minerals. I think this is complete food for everyone. We can eat it with coconut chutney or tomato chutney. I added carrots, onions and soaked moong dal to this batter. You can use your favourite vegetables.This is very spongy and tasty to eat. I hope you follow my recipe and enjoy cooking.........

Ingredients:

Poha (rice flakes) - 1 cup

Par-boiled rice - 2 cups

Curd - 1 cup

Ginger, finely chopped - 1 tsp

Green chilli ,finely chopped - 2 tsp

Onions, finely chopped - 1/4 cup

Jeera - 1 tsp

Grated carrot - 2 tbsp

Coriander leaves,finely chopped - 1 tbsp

Soaked moong dal - 2 tbsp

Salt to taste

Oil - 2 tsp

Method of preparation:

1. Soak par-boiled rice in water for 4 hours. Soak poha (rice flakes) in curd(yougart) for 30 minutes.
2. Soak moong dal in water for 15 minutes and keep it aside.
3. If you use rice flour instead of rice you can add 4 cups of  rice flour for 1 cup of poha.
4. Grind rice and poha in wet grinder/food processor to make batter like normal dosa batter.Don't add more water.
5. Now add onions, carrots, jeera, ginger, green chilli, soaked moong dal and coriander leaves and mix well. Finally add salt and mix well.
6. Allow the batter to ferment for 2 hours or use instantly also. 
7. Heat cast –iron pan with slots (guntalu) add few drops of oil and heat it on a medium flame. 
8. Take a spoon full of dough and add it to the mould as shown above. Once they turn golden brown on one side with a knife turn them to the other side. Let them cook for a while and take them out into a plate.
9. Now yummy and healthy poha (pongadulu) is ready to eat with coconut chutney or tomato chutney.

Ragi (Finger millet) Dhokla

Today my recipe is Ragi (Finger millet) dhokla. Till now i made ragi idly, dosa, noodles, upma and soup. This is my sixth recipe with ragi (finger millet). We all know very well about Ragi (Finger millet) has lots of nutritional values. It is one of most nutritious millet and it is easy to digest as well. Ragi is a rich source of Calcium, Iron, Protein, Fiber and other minerals. The cereal has low fat content and contains mainly unsaturated fat. This helps in controlling blood sugar level in condition of diabetes. Ragi is an extremely nutritious cereal and is very beneficial for maintaining a good health. If consumed regularly, Ragi could help in keeping malnutrition, degenerative diseases, so that i prefer to make different ragi recipes with yummy taste. I made ragi dhokla this is very easy to make and tasty too. Even kids are also like to eat this. I made it with ragi flour and fresh curd. Both ragi and curd are reduce the heat in the body so this is very helpful in summer for every one.You can cut it into different shapes (cookie cutters) for ur kids so they enjoy eating dhokla.This is very ideal snack for evening time. I hope you like it too............ Enjoy cooking...........

Ingredients:

Ragi (Finger millet) flour - 1 cup

Fresh curd - 11/4 cup

Baking soda - 1/4 tsp

Ginger paste - 1/2 tsp

Green chilli paste - 1/2 tsp

Coriander leaves - few

Cooking oil - 2 tsp

Grated coconut - 2 tsp

Salt to taste

For the tempering:  
Cooking oil - 2 tsp
Mustard seeds - 1/2 tsp

Jeera - 1/2 tsp

Curry leaves - few

Green-chilli, cut into slices - 2

For garnishing:
Coriander leaves - few
Grated coconut - 2 tsp

Method of preparation:

1. Dry roast the ragi flour on medium heat for few minutes till the raw smell goes away.
2. Take a bowl add ragi flour, green-chilli paste, ginger paste and fresh curd and mix well to get batter with dropping consistency or  like normal dhokla batter.
3. Ferment the batter for 2 hours. After fermentation add baking soda and salt and mix well, immediately pour this batter in the plates (greased with oil/ghee) and steam on high flame for 10 minutes. Let it cool for 5 minutes.
4. Demould the dhokla and keep it aside.
5. Prepare the tempering by heating the oil, adding the mustard seeds, jeera, curry leaves and green-chilli and frying until the seeds crackle. Pour the tempering over the prepared dhokla.
6. Sprinkle with chopped coriander leaves and grated coconut. Cut into desired shapes.
7. Now yummy and healthy ragi dhokla is ready to eat with coconut chutney or tomato chutney.

Dahi Bhendi

Today my recipe is Dahi Bhendi.This is North Indian dish. I got it from TV cookery show. I tried it twice. It was very tasty and easy to cook. Used ingredients are bhendi (lady's finger), fresh curd (yougart) and basin.This recipe is very delicious with healthy cooking style. Dahi bhendi is good to eat with steamed rice along with papad. I hope you try my recipe.....Happy cooking.........

Ladies finger is a very useful vegetable and inexpensive medicine, as it is available practically round the year in India.Okra is a powerhouse of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease.The other half is insoluble fiber which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially Colo-rectal cancer. Nearly 10% of the recommended levels of vitamin B6 and folic acid is also present in a half cup of cooked okra. Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid.

Okra (Lady’s Finger) Nutrition (half-cup cooked okra) 

Calories = 25

Dietary Fiber = 2 grams

Protein = 1. grams

Carbohydrates = 5.8 grams

Vitamin A = 460 IU

Vitamin C = 13 mg

Folic acid = 36.5 micrograms

Calcium = 50 mg

Iron = 0.4 mg

Potassium = 256 mg

Magnesium = 46 mg  

 Ingredients:

Lady's fingers - 150 gms

Basin - 2 tbsp

Fresh curd - 1 cup

Ginger paste - 1 tsp

Green chilli paste - 1 tsp

Asafoetida - 1 pinch

Turmeric - 1/4 tsp

Red chilli powder - 1/4 tsp

Curry leaves - few

Mustard seeds - 1/2 tsp

Jeera - 1/2 tsp

Cooking oil - 2 tsp

Coriander leaves - few

Salt to taste

Method of preparation:

1. First wash lady's fingers in water and allow to dry for some time, then cut into small pieces in length wise and keep it aside.
2. Take 2 tbsp of basin in a bowl,  add fresh curd, red chilli powder and turmeric and mix properly to avoid lumps and make smooth batter.
3. Heat oil in a pan, add lady's finger pieces and saute until done. 
4. Now add basin batter stir continuously to avoid lumps 
5. Add ginger, green chilli paste and salt and mix well. Cover and cook until done.
6. Heat some oil in another pan. Pop the mustard seeds,jeera,asafoetida and curry leaves. Pour this seasonings over dahi bhendi and remove from heat.
7. Finally add chopped coriander leaves. 
8. Tasty and healthy dahi bhendi is ready to eat with steamed rice along with papad.