SOOJI – POHA CHEELA

A Chila or Cheela is usually made for breakfast. I make chillas once in a while as a healthy breakfast option.

Generally we think of making chilla with gram flour (besan) but have you ever tried to give it twist and make it with suji and poha, these cheela are very crispy. Along with a rich taste and a variety, poha is incredibly healthy.If you add a lot of veggies, it becomes rich in vitamins, minerals, and anti-oxidants as well.

Today’s recipe is for cheela made with Beaten Rice ( “Poha” in Hindi) and Semolina ( “Sooji” in Hindi and “Rava” in the South).
We should preferably use the thick variety of beaten rice and fresh curds to get a better cheela. 

 I used here premium quality Poha  by royal ratan in these chillas . The amazing quality just enhanced the taste of the chillas . and made my innovation a success.

INGREDIENTS:

  • 1/2 cup flattened rice flakes / poha
  • 3/4 cup semolina (Preferably fine variety.)
  • 1/2 cup yogurt
  • 1/4 cup grated carrot
  • 1/4 cup grated beetroot
  • Salt to taste
  • Oil / Ghee to make cheela

INSTRUCTIONS:

  1. Rinse poha once with water and drain. Soak it in yogurt for about 5 minutes or until it softens.
  2. Add poha-yogurt mixture, semolina, salt and enough water to a blender and grind until the poha is ground fine.
  3. The batter should be of pouring consistency like pancakes and not too thinner.
  4. I had to add about 2 cups of water since my poha had absorbed all the yogurt. Buttermilk can be substituted for water.
    (Or poha and yogurt can be ground smoothly first and then semolina, salt and water can be added to the blender and pulsed enough just to mix.)
  5.  Add beetroot  and carrot to the batter and mix well.wp-16003589615621595636721650415696.jpg
  6. Heat a non stick tawa / flat pan / griddle and when it is hot enough, pour a ladle  of batter at the center and spread it as much as possible.wp-16003589617906149455824778733845.jpg No need to make it thinner. Pour a few drops of oil around the edges, Cook until the bottom side browns and flip it.
  7. Cook until the bottom side is cooked. Transfer the cooked cheela onto a plate and repeat the steps of making cheela. 
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MOONG SPROUTS SAVOURY WAFFLES / HIGH PROTEIN MEAL

These days, I’m experimenting with my waffle iron. Today I made a very healthy breakfast by using it: just took some moong sprouts, mixed it up into a batter and made waffles. They turned out to be delicious.
So yeah, Let’s make savoury waffles using moong sprouts, something you can introduce as high protein meal to your diet and even kids would love it.
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INGREDIENTS:
1 cup Moong Sprouts
Salt per taste
2 green chillies chopped
Some onion greens
Coriander leaves
Oil
Honey
INSTRUCTIONS:
  1. Take a cup of moong sprouts &  crushed in a mixie. Add salt per taste
  2. Add 2 green chillies chopped, Add onion greens.
  3. Add coriander leaves, Mix well.
  4. Grease waffle-maker with oi
  5. Fill the moong sprout batter in the waffle maker
  6. Close the waffle-maker and let it cook
  7. Plate the waffles
  8. Savoury waffles with health twist are ready
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NOTES:
1. The batter should be medium in consistency.
2. Other spices can be added as per one’s taste.
3. You can add up some veggies to enhance the flavours and nutrients.
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CORNFLAKES COATED RAW BANANA BEETROOT TIKKI  – EASY TEATIME SNACK RECIPE

Raw banana Tikki is an easy snack recipe or appetizer made with healthy green bananas. This cheesy Tikki with beetroot and cheese are great tea time snack and is a delicious raw banana recipe.

Raw Banana Tikki is a delicious and easy snack recipe made with green bananas. Raw banana is used to make interesting and mouth-watering dishes. For making this crunchy Indian snack recipe I have given the nugget recipe a cheesy twist.

The delicious banana Tikki is the perfect cheesy tea time snack to munch while sipping your tea in leisure evenings.
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INGREDIENTS:
2 green banana
1 teaspoon chilli flakes
½   tbsp cheese grated
⅓   cup beetroot grated, 1/2 cup carrot grated
½ cup bread crumbs
Salt to taste
1 teaspoon green chilli sauce
1 teaspoon red chilli sauce
½ teaspoon parsley
3 teaspoon cornflour
2 tablespoon water
2 tbsp Oil

INSTRUCTIONS:

  1. Cut the raw banana in two halves and boil them.wp-15939406472752634502481805828976.jpg
  2. After the bananas are boiled, peel them, cut them into pieces and mash them in a bowl.
  3. Now add ½ cup grated beetroot,carrot,  ½ cup grated cheese, 1 teaspoon green chilli sauce, 1 teaspoon red chilli sauce in the mix. Also add ½ teaspoon coriander, 1 teaspoon chilli flakes, salt to taste. Now, mix all the ingredients nicely.wp-15939406474742824797803269210265.jpg
  4. Shape them in Tikki.
  5. crush some corn flakes and dip tiikKis in this.wp-15939406476801864345601410053344.jpg
  6. shallow -fry the raw banana nuggets until they are golden brown. Serve them with your favourite sauce.NUTRITION IN GREEN BANANA – HEALTH BENEFIT
  • Raw bananas are rich in fibre which is good for the digestive system and helps in keeping the heart-healthy.
  • Incorporating raw bananas in our daily diet can help in keeping the cholesterol in check.
  • Since raw bananas have low sugar content and resistant starch, diabetics can easily have it too.
  • Raw bananas are a good source of potassium and Vitamin B-6.

 

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POHA, OATS & BEETROOT CUTLETS

Delicious Poha (rice flakes), oats and beetroot cutlets are the perfect make-ahead solution to leisurely morning breakfast. Just mix, shape, chill, and pan cook these cutlets.
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Poha is a traditional Indian breakfast made across North India.
Most Indian families start their morning with a light and healthy poha recipe. Each family has their style and way of making poha. At our place, poha is an absolute favourite too!

Besides its appearance and taste, poha is an excellent source of iron and carbohydrates.
It also contains essential vitamins and is an excellent source of antioxidants – making it a great addition to your daily diet.

I used here premium quality poha by royal
ratan in these cutlets. The amazing quality just enhanced the taste of the cutlets and made my innovation a success.
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INGREDIENTS:

1 cup Thick Rice Flakes or Poha (beaten rice or flattened rice)
¾ cup Oats
1 large Potato (boiled)
1 medium onion (finely chopped)
1 small green chilli (finely chopped)
1/2 cup beetroot grated
1 teaspoon Cumin powder
½ teaspoon Chili powder (paprika)
1 teaspoon Chaat Masala
½ teaspoon Fennel Seeds (crushed)
1/4 cup Cilantro leaves (chopped)
– – Season to taste
1 teaspoon Lemon juice
1 tablespoon Cornstarch
2 tablespoons Oil to bind the dough
– – Oil to cook the cutlets
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INGREDIENTS:

  1. Rinse Poha (rice flakes) under tap water until soft. Rub and squeeze all the water out. Set it aside.
  2. Repeat the same with oats. Transfer the oats to a colander. Sprinkle oats with water until they are soft. Do not rinse oats or it will become soggy. Fluff it with a fork. Oats should feel soft and dry not mushy. Set it aside.wp-1593592237758444313038905600282.jpg
  3. Combine potato, onion, grated beetroot cumin powder, chilli powder, chaat masala, fennel seeds, cilantro, salt, and lemon juice to a mixing bowl (except oil). Mix well.
  4. To this potato mixture add poha and oats. Mix to combine.wp-15935922380073635376167539178904.jpg
  5. The mixture will feel sticky at this point. Add cornstarch and mix again.
  6. After adding cornstarch, the mixture will come together like a non-sticky dough.
  7. it still feels sticky, you can add an extra teaspoon but not more than that, Grease your palm and make heart shape cutlets using a cookie cutter.wp-15935922382105861779744271284498.jpg
  8. Chill these cutlets for 30 minutes in the refrigerator.
  9. After the resting time, remove the dish from the refrigerator and cut into desired shapes.
  10. Grease a pan and spread the cutlets around.
  11. Cook from all the sides until evenly brown.

Serve hot with the dip or chutney of your choice.

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NOTES:

  1. Don’t like the taste of raw onions – saute the onions in oil before adding them to the mixture.
  2. For a healthy twist, add more veggies to these cutlets. Some tested options are – red bell pepper, fresh spinach, shredded carrots, and finely chopped green beans.
  3. I have used thick Poha (rice flakes) here, but feel free to use the thin kind. For the thin poha, simply wet the poha under tap water for a few seconds and remove it. Squeeze out all the water and set it aside. Use as directed.
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HEALTHY DALIA IDLI /BROKEN WHEAT IDLI

Broken Wheat Idli is an instant Idli made with healthy and nutritious Broken wheat(daliya). There is no soaking, grinding or fermentation process required to make this Idli. It’s one very quick Idli recipe which can be served with tomato chutney, Coriander chutney enjoy.

Not only is it healthy, but very tasty.
My husband loves daliya and my daughter’s really like idli, so here is a delicious combo of both. Throw in some veggies and make it even better.

I am obsessed with heart shape, so I used a cookie cutter to make heart shape idlis.
*Broken wheat is also referred to as Dalia, Cracked Wheat and Couscous.*

 

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INGREDIENTS:
1 cup Samba Godhumai Rava (Broken Wheat / Dalia) 1 Cup – 250ml
½ cup Curd (Plain Yogurt)
1 Carrot Grated
½ tsp Eno Salt
¾ cup Water Adjust as needed
¾ tsp Salt Adjust As Needed
1 tbsp Coriander Leaves Finely Chopped
FOR TEMPERING:
2 tsp Oil
1 tsp Mustard Seeds
5-6 Cashews
1 tbsp Split Bengal Gram (Channa Dal /
Few Curry
1 Green Chili
1 tsp Ginger Grated

INSTRUCTIONS:

 

  1. ROASTING BROKEN WHEAT
  2. Heat a pan and add broken wheat and dry roast it for 2-3 minutes. Take this dry roasted broken wheat in a mixing bowl or vessel.wp-15918027131267976143138785412100.jpg
  3. TEMPERING PROCESS
  4. Add oil to the pan and add mustard seeds and when the mustard seeds start to sputter, add split urad dal, channa dal and fry till the dal turns golden brown colour.wp-15918027133246679589773469995358.jpg
  5. Add cashews and fry till light brown. Finally, add curry leaves and fry for 2 seconds. Switch off the flame
    PREPARE IDLI BATTER
  6. In a mixing bowl, take the roasted broken wheat. Add tempering, grated carrot, coriander leaves and salt and give a good mix.wp-1591802713501879636292020033916.jpg
  7. To this now, add curd and give a mix. Add water little by little and make it to a thick batter. Keep the batter aside for 10 mins. Broken wheat absorbs the curd and water.
  8. After 10 mins, again add water and adjust the consistency. Add eno salt and mix gently. Eno salt makes the idli fluffy and salt. You can substitute with baking salt also.
    STEAM COOKING IDLI
  9. Grease the idli plates and fill in the batter in each idli mould and steam cook for 20 minuteswp-1591802713698425340848894166681.jpg
  10. Once the steam cooking is done, allow the idli to cool off for a couple of minutes and then take out the idli gently.
    SERVING TIME
  11. Yummy Broken Wheat Idli | Samba Godhumai Rava Idli | Dalia Idli is now ready to serve with idli with any chutney varieties

NOTES:

  • Roasting of DALIA  is very important as it helps to build very good flavour. Do not skip this step. Dry roast the wheat in a low to medium flame till you get a nice aroma.
  • Use of Sour curd is recommended. If you don’t have sour curd, you can add little quantity of lemon juice in addition to the curd
  • Add shredded vegetable of your choice and liking of your family.
  • As I mentioned earlier, additional of Eno Fruit Salt helps to make fluffy idli.
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WATERMELON FRIES WITH HUNG CURD LIME DIP

Do you love fresh watermelon like me?
Watermelon is one of my favourite fruits, especially in the warmer summer months. Today I’m sharing a fun and easy summer snack: chilli watermelon fries! All you do is toss cut watermelon with chilli powder, chaat masala& lime. It may seem odd at first, but trust me – it’s a yummy savoury and sweet combination!
They will definitely grab your guests attention.

These Watermelon Fries with Hung curd  Lime Dip are a great Healthy Summer Snack that’s perfect for the whole family.
Serving watermelon dippers in the shape of a french fry is a fun idea in itself.
Honestly, my daughters were really amazed by the idea.

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INGREDIENTS:

For fries:
1 watermelon rind removed and cut into long fry-like shapes
1 tsp chaat masala
1 tsp red chilli powder
salt
1 lime

For dip:
1 cup yoghurt ( hung curd )
Some lemon zest
1 tbsp sugar or to taste

INSTRUCTIONS:
  1. Wash the watermelon and place on a flat surface. Use a large sharp knife to slice lengthwise. You could also cut it in half and flip it over with cut side down and then cut or slice them lengthwise about 1 inch thick.
  2. Take one of the watermelon slices one at a time and place on a cutting board to start trimming off the edges.
  3. Toss the edges of the watermelon and then cut them lengthwise again and keep them more on the thin size to what you think watermelon fries should look like. This will be a personal preference for the size of the fries.wp-15888638314383073128814721852516.jpg
  4. In a bowl, combine yoghurt, lime juice and zest and sugar. Set aside.
  5. On a plate, scatter watermelon fries and sprinkle Chaat masala and chilli powder.
    Serve with dip and enjoy!
  6. Place on a plate for serving with some lime wedges to sprinkle over the fries and for garnishing.

    So now, tell me –
    Would you make these watermelon fries with hung curd lime dip?
    Leave me a comment below with your thoughts!

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