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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ALOO MATHRI

Aloo mathri is a delicious snack which can be served along with tea. It is a perfect snack to end a light hunger spank. It is tasty to eat and its crunchy texture is love by everyone.Adding potato gives it a taste, a twist. Do try out.

INGREDIENTS :
1 Cup potato ( boiled and grated )
All purpose flour 1 cup
Semolina 1/2 cup
Wheat flour 1/3 cup
Salt 1 tsp
Chilli flakes 1tsp
carom seeds 1 tsp
White Seasme seeds 1tsp
Oil for frying

INSTRUCTIONS :

  1. Boil some potatos and keep them for cooling down completely.
  2. Grate the boiled potatoes.
  3. In a bowl, take some seived all purpose flour ,semolina, whole wheat flour .
  4. Add salt, chilli flakes, carom seeds(crushed by hand), seasme seeds and some oil in it.
  5. Then put  boiled and grated potatos in this mjxture and bind  together to form dough .wp-15872078254318422888872090513895.jpg
  6. Add little water to make the dough smooth and hard.
  7. Cover the dough and keep it aside  for 15 mins.
  8. Knead the dough into a log and divide into 3-4 dough balls.
  9. Flatten the dough balls(like a chapatti)until it is thin.
  10. Use a cookie cutter to get the mathri in whatever shape you want(I used heart shape, duh.)wp-15872078252154914399196805601291.jpg
  11. Prick both sides, and then fry them in medium hot oil.
  12. Fry them till they are golden brown and crisp.Store only after you cool them completely.
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HOMEMADE WHOLE WHEAT BREAD LOAF

Whole Wheat Bread Loaf Using Instant Dry Yeast

I always wanted to try bread at home with whole wheat flour. I searched many recipes on the internet and finally, I tried Tarla Dalal ji recipe and successfully nailed it.
I was on Cloud nine because, after so many tries, I finally got the bread right. My family loved it, they literally had it in every meal.

Whole wheat bread made from whole wheat flour is healthier than its refined flour counterpart, also has a rustic aroma and flavour, which are thoroughly enjoyable
Hence it’s always better to make your whole wheat bread at home. Nothing beats the joy of baking your own 100% whole wheat bread.
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INGREDIENTS:

For Whole Wheat Bread
2 1/2 cups whole wheat flour (gehun ka atta)
1 tbsp instant dry yeast
2 tbsp sugar
3/4 tsp salt
2 tbsp olive oil or
whole wheat flour (gehun ka atta) for sprinkling
butter for brushing

INSTRUCTIONS:

  1. For whole wheat bread To make whole wheat bread, combine the yeast, sugar and ¼ cup of warm water in a bowl, cover it with a lid and keep aside for 10 minutes.
  2. Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough using enough warm water.
  3. Add the olive oil and knead very well till the dough is smooth.
  4. Shape the dough into a proper round using both your hands while tucking the edges at the bottom.
  5. Cover it with a dry muslin cloth and keep aside in a warm place for 45 minutes or till the dough is double in size.wp-1586763248040167186517924970422.jpg
  6. Sprinkle the whole wheat flour over a smooth, flat surface, place the dough over it and knead it very well using both your hands. If the dough is getting sticky while kneading, then sprinkle little whole wheat flour as required.
  7. Tap the dough with your fingers and spread it to make a 250mm. X 200 mm. (10” x 8”) diameter oval shape.
  8. Roll the dough to make a 200 mm. (8”) long cylindrical roll and place it in a greased bread loaf tin.wp-15867524290285128790064735771442.jpg
  9. Cover it with a dry muslin cloth and again keep aside in a warm place for 30 minutes.
  10. Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes.
  11. Lower the temperature to 180°c (360°f) and bake it for 30 minutes.
  12. Brush the whole wheat bread loaf with butter and keep aside to cool slightly.
  13. Once the whole wheat bread loaf is slightly cooled, de-mould it and keep aside to cool completely.
  14. Once the whole wheat bread loaf has cooled completely, cut it into 13 mm. ( ½“) bread slices.
  15. Serve or use the whole wheat bread as required.

NOTES:

  • You can use olive oil instead of butter to get a more authentic aroma , but if that is not available you can always bake atta bread with regular soft butter.
  • Ensure that the water to which you add the yeast is luke warm. If it is too hot or cold, the yeast will not get activated, and your whole wheat bread will not have the proper texture.
  • Sugar has multiple roles in bread making. One being it acts as a food for yeast and helps in creating carbon dioxide and alcohol. It also enhances the flavour of the bread, retains the moisture content and give a crumbly texture and golden crust to the whole wheat bread.
  • Pre heat your oven 10 minutes before you bake.

 

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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.
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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

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    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
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