BEETROOT OATMEAL HEARTS

Want to try something delicious, healthy and did I say..oh so beautiful looking pancakes for your breakfast? Made from oatmeal these beauties are naturally coloured with beetroot, are gluten-free, egg-less, sugar- free, baking powder-free, are kid-friendly, soft, fluffy and require just 5 ingredients!
If you are still not tempted to try out these beetroot oatmeal pancakes for yourself, let me tell you that these are ready under 30 minutes from scratch and require just 1 blender jar to be washed as all the ingredients just need to be pulsed in a grinder before been cooked. What else can one expect from a recipe?
Serve them plain or top them with some honey or maple syrup or chocolate sauce and some fruit or nut of your choice and you are sorted.
wp-15860128590704677509362560472031.jpg

INGREDIENTS :

Measurements used 1 cup= 200 ml)
1 cup oats ( quick-cooking)
1 large banana
1 teaspoon cinnamon powder
1 /2 cup beetroot juice (read the notes below)
1/4 cup milk or water ( adjust the quantity to get the pancake batter consistency)
Little oil for making the pancakes ( i used around 1 1/2 tablespoon to make 6 pancakes)

INSTRUCTIONS:

  1. In a grinder jar pulse the oats to get a coarse flour. To the oatmeal add 1 banana, cinnamon powder and beetroot juice in the same grinder jar. Pulse 3-4 times to blend well.
  2. The batter will be dry. Add required milk or water around 1/4 to 1/2 cup and pulse again 3-4 times to get a smooth, lump-free batter which is neither runny nor too thick (this pancake batter is somewhat similar to dosa batter in terms of consistency)wp-15860136018694198081321579778868.jpg
  3. Now heat a non-stick pan on low flame and drizzle few drops of oil on it. Add a ladle full of batter right from the grinder jar to the centre of the pan and spread it a little ( we do not want a thin pancake). Cover cook the pancake for about 2 minutes on a low flame.
  4. Flip the pancake delicately and cook on the other side as well for about 1 minute. Repeat the same with rest of the batter.
  5. Stack the pancakes on a dish and drizzle with some honey or maple syrup or chocolate sauce and top with fruits or nuts of your choice. Serve warm or cold and enjoy!
  6. I made them in heart shape, my favourite shape. You can choose  any shape of your choice

    wp-1586012859254692390343504621312.jpg

    NOTES:

  • To make Beetroot juice use a juicer or just wash, peel and make chunks of the beetroot. grind them with drinking water. Strain the juice and use in the recipe. For those who prefer to cook the beetroot before using in a recipe, can steam the beetroot in a pressure cooker, and puree it. Dilute the puree with drinking water and use in this recipe.
  • To make this pancake vegan, just replace milk with water.
  • The pancake tastes equally good without any toppings.
  • I made them in heart shape, my favourite shape. You can choose  any shape of your choice
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

STRAWBERRY YOGHURT

Strawberry Yoghurt, an innovative twist to the plain humble yoghurt! With luscious strawberry, the outcome is so creamy that you’ll not realize that it’s a low-cal recipe.

INGREDIENTS:
1 cup hung low-fat curds (Dahi)
1/2 cup mashed strawberries
1 tsp sugar substitute /Sugar

INSTRUCTIONS:

  1. Combine all the ingredients in a deep bowl, mix well and refrigerate it for at least one hour.
  2. Serve chilled.
NOTES:
Mash the strawberries using a fork and not mixer to avoid the strawberries from releasing water and losing its flavour.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

STIR-FRIED BROCCOLI WITH GARLIC

Sometimes simplicity is the best. Although My hubby loved roasted veggies with their heavenly char, this garlic broccoli stir fry is one of my hubby’s favorite broccoli dishes. I make this very often.

Broccoli, as we all know, is very healthy food. It is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Vitamin E & calcium. So we must add such healthy food to our diet. Now we have a very easy and crunchy Broccoli salad.

Broccoli when sauteed with garlic and a bit of pepper and chilli in olive oil makes the stir fry really tasty. The only thing one should keep in mind while doing this kind of stir-fries is to blanch the vegetables in the right manner so that it will not lose its crunch in the process.

INGREDIENTS :

Broccoli – Cut into medium-sized pieces
Salt – as per taste
black pepper 1/2 tsp
Garlic – 3,4 pods finely chopped
Ginger – 1inch finely chopped
Lemon – 1/2 small
Olive oil – 2 tbsp
picsart_12-14-081391716276888742479.jpg

 

INSTRUCTIONS:

  1. First, wash and cut Broccoli into medium-sized pieces.
  2. Heat 2 cups of water in a pan. Add 1/4 tsp of salt.
  3. When water comes to boil, put broccoli pieces into boiling water. Boil it for 2 minutes and switch off the flame.
  4. Strain Broccoli from water.
  5. Now heat a frying pan. Pour oil. When the oil is medium hot, add garlic and ginger and Saute the garlic to a light brown colour.picsart_12-14-082822308476163953940.jpg
  6. Now add broccoli pieces and stir fry for 2 minutes.
  7. Now add salt & pepper and mix well and switch off the flame.
  8. Now squeeze 1/2 slice of lemon over it and mix well.
  9. Healthy and tangy Broccoli is ready.
  10. Serve hot.

    NOTES:

  • You can stem broccoli in the microwave too.
  • You can add onion in the recipe.
  • You can add red chilli powder instead of black pepper in the recipe.
  • Nuts like walnuts, pine nuts can be added for extra crunch.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

 

JOWAR VEGETABLE KHICHDI

A tasty One-Dish Meals made of healthy jowar, the Jowar and Vegetable Khichdi is also quite exotic due to the choice of veggies used in it.
Coloured capsicum brings in not just colour but also a host of beneficial nutrients and antioxidants, just as the whole grain makes the jowar khichdi rich in protein, fibre and iron.

picsart_12-10-101765546028707766599.jpg

INGREDIENTS :

1/2 cup whole Jowar (white millet)
1/4 cup finely chopped red capsicum
1/4 cup finely chopped yellow capsicum
1/4 cup finely chopped Onion
1/4 cup finely chopped Tomato
salt to taste
1 tsp oil
1 tsp cumin seeds (jeera)
2 tsp finely chopped green chillies
1/4 tsp asafoetida (hing)
1/4 cup chopped coriander (dhania)

INSTRUCTIONS:

  1. Soak the whole Jowar overnight in enough water. Next day, drain all the water.
  2. Combine soaked and drainedJjowar, 1 cup of water and salt in a pressure cooker, mix well and pressure cook for 5 whistles.
  3. Allow the steam to escape before opening the lid. Keep the cooked whole Jowar aside without draining the water.
  4. Heat the oil in a broad non-stick pan and add the cumin seeds.
  5. When the seeds crackle, add the asafoetida, green chillies, Onion red, green, yellow capsicum and the Tomato and sauté on a medium flame for 1 to 2 minutes.
  6. Add a little salt, cooked jowar (along with the water), mix well and cook on a medium flame for 3 to 4 minutes or till the water dries up, while stirring occasionally.
  7. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  8. Add the coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  9. Serve immediately.

picsart_12-10-102100053986397980967.jpg

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

MAKHANA CUTLETS/ LOTUS SEEDS HEARTS

A perfect starter for any day, and best you can have it during Navratri and while fasting.
Makhana Cutlets is a tasty way to stay full during the fasting season. It is super easy and super delicious.

Makhana is a very unique ingredient used during the fasting season of Navratri. The lotus seeds are a good nutrition to the heart and Kidney thus providing a healthy dish.
Serve your Makhana Aloo Tikki (Spiced Lotus Seed Patties ) with Dhaniya Pudina No Onion No Garlic Chutney to relish your tea time snack.

When you observe fast next time, try out this recipe and you will find how filling these small cutlets can be and you never know you may just be wow’d by this.

Even a beginner can prepare this dish and we promise, you would not be disappointed. You just need to find the magic in your hands and leave the rest on us.
picsart_09-30-092399633835924542053.jpg
INGREDIENTS :

1cup Foxnut/ lotus seeds/ Makhanas
2 Boiled potatoes medium size
2 green chillies finely chopped
2 tbsp Coriander leaves
1/2 tsp black pepper powder
1/2 tsp rock salt as per taste
1 tbsp Buckwheat flour / kuttu aata /Rajgira flout
oil for deep frying
1//4 cup peanuts crushed
Dryfruits cashews and raisins ( optional )

INSTRUCTIONS:

  1. Soak Makhana in one cup of water for 2 hours. After that strain them in a strainer.
  2. In a mixing bowl grate/ mash the boiled potatoes. Now add soaked Makhana, coriander leaves, Chopped green chillies, salt and black pepper powder.
  3. Mix it well with the help of your hands while mashing the Makhanas.
  4. Add Rajgira flour and peanuts mix it well. This will help in binding the mixture.
  5. Divide the mixture into equal parts and make heart cutlets using a cookie cutter.
  6. You can fill kishmish and cashew in between the cutlets.
  7. Heat oil in a pan/kadhai over medium flame and deep fry them till they are nice golden in colour.
    ( You can shallow fry too)
  8. Serve them hot and enjoy with mint Coriander chutney or yoghurt or masala chai.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                 Like, share and spread your love ❤️

Sojatia’s Masala puri  Masala puri recipe / Namkin puri – 

Sojatia’s Masala puri
Masala puri recipe / Namkin puri –
सोजतिया ये मेरा मायका ।और ये रेसिपी है मायका स्पेशल ।मैंने अपनी दादी से सीखी है ये रेसिपी।
This is my family recipe. I learnt this recipe from my grandmother.
During childhood, This poori and dadi’s achar used to be my favourite and till now have never got bored of poori.
My dadi usually make this for a picnic or travelling. She also packs ker sangri sabji and some pickle or chunda to go with it. The best thing is that you can have this as a snack as well with a cup of tea.
Whenever we go for a picnic or holidays this puri is always with us.
picsart_07-24-061760673600543871080.jpg
I am lucky to have A grandmother like mine. She is caring and foodie and she always happy to do the cooking for the family .
Even today she sends me these pooris whenever I crave it
She knows everyone’s likes and dislikes in the family .and according to everyone’s choice she manages to cook their favourite dishes and also packed and sent to their places by bus or trains.
hats off to her dedication I wish I learn these skills from her someday.Love you Dhaiji. We called our Grandmother Dhaiji .

 

fb_img_15639381812008618241550892466905.jpg
MY GRANDMOTHER DHAIJI
These Poories are edible and fresh for around 10 days
Few spices are added to the plain poori dough just to add some flavour and also to make it spicy. Make this masala poori for potlucks and parties, everyone will just love them.
INGREDIENTS:
3 cups Whole wheat flour (Chapati atta)
1 cup besan (Chickpea flour )
Salt to taste
1 teaspoon Red chilli powder
1 teaspoon Coriander powder
3,4 clove finely grinded
2teaspoon fennel seeds
a pinch hing (assophotida)
1teaspoon ajwain ( Carrom seeds )
2 green chillies finely chopped ( optional)
1/4  cup coriander finely chopped
2 teaspoons Oil + more for frying
¾ cup Water
INSTRUCTIONS : 
Making the dough:
  1. Take whole wheat flour (atta) in a bowl. Add besan salt, red chilli powder, turmeric powder, coriander powder, ajwain,
  2. hing, fennel seeds, Mix well.
  3. Add oil and mix till incorporated well using your fingertips.
  4. Now start adding little water at a time and keep kneading the dough.
  5. Keep kneading till you get smooth and tight dough (NOT SOFT like chapati/roti dough).
  6. Cover it with another bowl or plate or plastic wrap. Let it rest for 15 minutes.
picsart_07-24-066030561491680613714.jpg
Making masala puri recipe:
  1. After resting time knead the dough once again.
  2. Divide the mixture into 24-25 equal portions, make a smooth ball and then flatten it out between your palm.
  3. Work with one flatten disc at a time. Roll into 2-3 inch diameter circle. It should not be too thin or too thick. Cut heart shape using a cookie cutter.picsart_07-24-061228363317191114039.jpg
  4. Roll few pooris and keep them in a plate, also keep them covered with a kitchen napkin.
  5. Heat the oil in a pan on medium heat. Once hot slice one poori into the hot oil.
  6. By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.
  7. As it is puffed up and the bottom side is light brown meaning no more bubbles in the oil.
  8. Then flip it. Fry the other side until it is light golden brown in colour.
  9. Remove it from the oil using a slotted spoon
  10. Place on a paper towel-lined plate.
  11. Fry rest of them similarly
NOTES: 
  • Storing the pooris: masala puri is best served fresh. If you are making it for travelling or picnic then Store them in an insulated container while it is still warm. If you let it cool completely before storing then it will get chewy.
  • Adding less water is the key for crispy, poori that stays puffed for a long time.
  • You can skip besan flour and make with atta alone
  • You can replace oil with ghee
  • Do not make a sticky dough. Poori will absorb more oil
  • Keep the dough covered till use. Do not let it dry
  • You can add 2 tsp of crushed kasoori methi to the dough while kneading.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

Like, share and spread your love ❤️