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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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.
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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
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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.
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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.

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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.

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