Lauki Chane Ki Dal

A very simple & healthy dal recipe from North India. It is very light & tasty & can be enjoyed either in lunch or dinner.

Ingredients (Serves 4)
2 cups chopped bottlegourd/ghia or lauki
¼ cup chana dal/split bengal gram
2 medium tomatoes, finely chopped
1 green chili, chopped
½ inch ginger, finely chopped
½ tsp cumin/ jeera
¼ tsp turmeric powder/haldi
3 tsp saunf-dhaniya powder
a pinch of asafoetida/hing (optional)
1 cup water for pressure cooking
1 tsp ghee
2 tbsp chopped coriander leaves
salt as required
½ tsp garam masala powder

For Tadka
1 tsp ghee
5-6 curry leaves.
1/2 tsp mustard seeds
¼ tsp red chili powder

Method
Rinse & soak the chana dal for atleast 45 mins to 1 hour. drain & keep aside.
Heat ghee in a pressure cooker & crackle the cumin first.
Add the ginger & green chilies & saute for 10 seconds.
Add tomatoes & all the dry spice powders. Sauté till the tomatoes soften.
The ghee should start releasing from the tomato masala.
Now add the chana dal & chopped lauki/bottle gourd & salt. Pour water & stir.
Cover with the lid & pressure cook for about 4-5 whistles on a high flame.
When the pressure drops on its own, remove the lid & mash it a little.
The curry has a medium consistency.
Add tadka & garnish with coriander leaves.
Serve hot with phulkas or rotis & steamed rice.

For Tadka
Take ghee in ladle, heat on medium flame.
When ghee is hot enough, remove from flame & add mustard seeds, curry leaves, & red chilli powder.
Add to ready dal & stir.

Tips
* To make the curry in a pan, add about 1.5 cup water & cover & cook. If the water dries up whilst cooking you can add some more water. But I would still recommend the use of pressure cooker for healthy cooking.
* Bottle gourd or lauki should be fresh.
* I use my home made saunf-dhaniya powder in all my recipes, it gives very nice flavour.

Palak Paneer Paratha

Other day I met my very good friend Kaushika & she told me this yummy & healthy stuffed paratha recipe. I tried it in my kitchen & everyone just loved it :)

Ingredients

Dough

2 cups wheat flour

1/2 tsp jeera powder

1/2 tsp salt

1/4 tsp ajwain

1/2 tsp red chilli powder

1 tsp oil OR 2 tsp cream or Malai

Water to make a medium soft dough

Oil or ghee to make parathas

Filling

1 cup finely chopped spinach

1/2 cup crumbled cottage cheese

1 onion finely chopped

2 tbsp or 1 cube grated cheese 

1/2 tsp chopped chillies

1/2 tsp jeera powder

Salt & pepper to taste

Method

Dough

Mix everything and make dough.

Keep aside.

Filling

Mix everything and keep aside.

How to Proceed

Divide dough into 6 parts.

Flatten each part and put little filling in each.

Make balls again.

Roll each ball to make rounds.

Cook on both side on hot griddle app,ting little oil or ghee.

Serve hot with vegetable raita.

Tips

Eat them hot ;)

Cheesy Penne

My Kids favorite & super easy to make. After eating this they said its same as we ate in Taj Exotica, Goa....the best compliment :D

Ingredients Serves 4
3 cups cooked penne
2 cloves of garlic, chopped (optional)
1 cups broccoli florets
1 cup red/yellow/green bell pepper, chopped
1/2 cup zucchini, chopped
1/4 cup baby corn, chopped
1 tbsp chopped fresh basil
1/3 cup milk
1/4 cup cream
1/2 cup grated processed cheese
2 tbsp butter
salt and black pepper powder to taste
1/2 tsp dried oregano
1/2 tsp Red Chilli flakes

Method
Melt the butter in a saucepan, add the garlic and saute for 1 minute.
Add the baby corn, zucchini & broccoli and saute till little tender.
Add bell pepper, basil, milk, cream, salt and pepper and bring to a boil.
Add the Penne, cheese and oregano & chilli flakes.
Toss lightly & Serve hot.

Tips
If you like little more sauce then increase the milk & cream accordingly.

You can use any shape of pasta in this :)

Spinach & Corn Quiche

Quiche is one of those exotic European dishes that are filling and healthy meal in itself. Mostly egg is used in its filling but here I am giving out the eggless version and it tastes as good as the original French Quiche :)

Quiche is an open pie, and you can give it a new look every time that you bake one, with the vegetables of your choice.

Ingredients

For the short crust pastry
1 cup plain flour (maida)
1/2 cup cold margarine or butter
a large pinch of salt

For the stuffing
2 cups blanched and chopped spinach (palak)

½ cup corn
1 cup crumbled paneer (cottage cheese)
1/2 tsp chopped green chillies
2 tbsp cornflour
3/4 cup milk
2 tbsp cream
1/4 cup grated vegetarian cheese
1/2 tsp dried oregano

½ tsp red chilli flakes
2 tbsp butter
salt & pepper to taste

Method

For the short crust pastry
Sieve the flour and salt together.

Cut the margarine with a knife. Rub into the flour with fingertips until the mixture resembles breadcrumbs.

Gradually add ice-cold water (approx. two to three tablespoons) and make dough of rolling consistency.

Lightly flour the rolling pin and the pastry board.

Roll the pastry into four 120 mm (5") diameter circles.

Line the base and sides of four greased 100 mm (4") diameter pie dishes.

Prick with a fork and bake in a hot oven at 230°C (460°F) for 10-12 minutes. Keep aside.

For the stuffing
Heat the butter in a pan; add green chillies, corn and sauté for 1 minute.

Dissolve the cornflour in the milk and add this to the mixture.

Cook till the mixture thickens, add all the remaining ingredients and mix well. Keep aside.

How to proceed
Spread the spinach corn mixture over the baked pastry in the pie dishes.

Bake in a hot oven at 230°C for 10 minutes or until the mixture becomes firm. Serve hot.

Tips:

Before baking decorate with sliced tomatoes or any other vegetable of your choice.

Short crust pastry can be made using half maida and half whole wheat flour OR full whole wheat flour OR half oats and half whole wheat flour. It will taste different but will be healthier.

Bisi Bele Bhath

This is a rice-based dish with its origins in the state of Karnataka, India.

Ingredients  Serves 4

1/2 cup Toor dal

1 cup Rice

50 gm Green peas

100 gm Carrot

100 gm Beans

200 gm Bottle gourd

Small lime size Tamarind (Soak in a little water and extract juice & keep it aside).

2 tsp Mustard seeds (rai dana)

20 gm Cashew nuts

For Powder

1 tsp Chana Dal

1 tsp Urad dal

1/4 tsp Asafoetida (Heeng)

1/2 tsp Fenugreek seeds (Methi dana)

3 tsp Coriander seeds (Sabut Dhaniya)

3 tbsp Dry coconut powder (copra)

3 Dry red chillies (you can reduce or increase as per your taste)

Few Curry leaves

Few Coriander leaves

oil for roasting & for seasoning

Salt as per taste

Method

For Powder

Heat the pan & dry roast chana dal & urad dal & then heat little oil in a pan. Add red chillies, fenugreek, coriander seeds and grated dry coconut. Fry until fenugreek turns golden brown in color.

Powder the above things and keep it aside.

Chop the vegetables into 2.5 cm pieces.

Wash rice and dal. Soak them in enough water.

Pressure cook dal, rice and vegetables along with salt and turmeric powder.

After about 15 mins, Open the lid & put some more water for the right consistency & keep it to boil & add tamarind juice and powder masala. Mix thoroughly.

Heat little ghee and fry cashew nuts until golden brown in color. Add to the Dal-Rice mixture.

Heat little oil, mustard, Hing & curry leaves. Temper the Bhath.

Serve hot with salad, Cucumber rayeta, papad or potato chips.

Tips:

If you want to use less Tamarind, add ½ cup of tomato puree with less Tamarind.

Spinach & Ricotta Pie

This is a really yummy recipe from Tarla Dalal Aunty's collection & I really love making it all the time :)

Ingredients

For the crust
1 Whole meal Pizza Base (refer to Healthy Pizza)

For the filling
2 cups finely chopped spinach (palak)
1/2 cup ricotta cheese Or Cottage cheese (Paneer)
1/4 cup chopped onions
2 cloves of garlic (lehsun), chopped (optional)
1 tbsp sultanas/raisins
1/2 cup cheese ,grated
a pinch of nutmeg (jaiphal) powder
1 tbsp olive oil or oil
Salt and black pepper (kalimirch) powder to taste

For glazing
2 tbsp milk
1 tbsp butter

Method

For the filling
Heat the olive oil in a pan and sauté the onion till it turns translucent.

Add the garlic and sauté for one minute.

Add the spinach and sauté for a further 5 minutes.

Add the ricotta cheese, sultanas and cheese and mix well. Season with salt, pepper and nutmeg.

Keep aside.

How to proceed
Roll out 2/3 of the dough into a 8" diameter circle and the other 1/3 portion into a 6" diameter circle.

Line the base and sides of a greased 6" diameter pie dish with the larger portion of the rolled dough.

Spread the filling and cover with the smaller rolled dough.

Seal the edges using a little water and trim the edges using a knife. Discard the excess dough (or refer to Tips).

Prick the top of the pie with a fork at regular intervals.

Brush the top with the milk.

Bake in a pre-heated oven at 180°C for about 20 minutes or till evenly browned.

Remove from the oven and glaze with the butter.

Cut into wedges and serve hot.

Tips:

You can make this recipe ahead of time and reheat it just before serving.

You can use the left over dough to make small burger buns. Just shape them & bake at the same temperature till evenly brown.

Healthy Pizza

Healthier version of basic pizza base.

Ingredients (Serves 2)

For Base

2 cups whole wheat flour
2 tsp fresh yeast (crumbled) OR 1 tsp dry Yeast
1 tsp sugar
2 tbsp olive oil or oil
1 tsp salt

For Sauce

4 tomatoes

1 onion

4 garlic flakes (optional)

1 tsp dried oregano

1 tbsp butter

Salt & pepper to taste

For Topping

Sauteed vegetables (Entirely Your choice)

Grated cheese

Mixed herbs or oregano to sprinkle

For Sauce

Boil water & put tomatoes in that for a minute & cool them.

Peel & chop them.

Peel & chop onion & garlic.

Heat butter & fry onion & garlic till they are brown.

Add tomatoes & cook for few minutes till they are done.

Add oregano, salt & pepper.

For Base

Place yeast covered in 1 tsp warm water with sugar.

After about 5 minutes combine all the ingredients except the olive oil in a bowl and knead into soft dough using enough water until it is smooth and elastic (For 5 to 7 minutes).

Add the olive oil and knead again.

Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (For 15 to 20 minutes).

Press the dough lightly to remove the air.

Divide the dough into 2 equal parts.

Roll each portion into a circle of 10" diameter and 1/4" thickness.

Prick the roll to prevent it from rising too much.

Bake at 180°C for 20 minutes or till the crust is little brown.

This recipe makes 2 bases.

How to Proceed

Spread pizza base with sauce.

Next spread the topping of your choice.

Sprinkle lots of cheese (less if you are a weight watcher).

Sprinkle oregano or mixed herbs.

Bake at 180°C for about 5 minutes or till the cheese is melted.

Serve hot.

Tips:

You can keep the base ready before hand & make pizzas later on.

You can make pizza sauce without onion & garlic in same way.

If you do not have time to make pizza sauce, use 3 tablespoons of tomato ketchup and 1/2 teaspoon of chilli sauce instead.

French Casserole

Very filling & healthy :)

Ingredients (serves 2)
For the buttered rice
3 cups Steamed Rice (each grain has to be seperate)
2 tbsp milk
1 tbsp butter
salt to taste



For the spinach
2 1/4 cups chopped spinach (palak)
1 onion, chopped
1 green chilli, chopped
1 tbsp butter
salt to taste

For the tomato gravy
3 large tomatoes, chopped
1 onion, chopped
1/2 tsp chilli powder
2 pinches of dried oregano
1 tbsp fresh cream
2 tsp sugar
salt to taste

For the baking
4 tbsp grated processed cheese

Method
For the buttered rice

Heat the butter and add the rice, milk and salt. Keep the rice warm.

For the spinach
Heat the butter and fry the onion for 1/2 minute. Add the spinach, green chilli and salt and cook for 1 minute.

For the tomato gravy
Cook the tomatoes and onion in hot water until soft. Blend in a liquidiser.
Add the chilli powder, oregano, sugar and salt and boil for a few minutes.
Add the cream.

How to proceed
Spread the rice in a greased baking dish.
Next, spread the spinach and then spread the tomato gravy.
Cover with the cheese and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes. Serve hot.

Note:
If you do not like the taste of spinach, use mixed boiled vegetables instead. I used lesser cheese & butter but the taste was awesome.