#Besan Cheela (Savory #vegetable pancakes made from chickpea flour) are healthy, protein rich and very easy to make. Addition of vegetables provides additional taste, #nutrients and fiber to the body. This is a healthier version of all purpose flour pancake. It is a complete and delicious meal in itself and can be made quickly with ingredients available in the pantry. Can be eaten as breakfast or brunch. Makes 5 to 6 small Cheelas Ingredients 1.5 cup besan (chickpea flour) 1 cup grated zucchini 2 green chili finely chopped (or to taste) ½ cup onions finely chopped 2 tsp red chili powder (or to taste) 1 tsp turmeric powder ½ tsp ajwain salt to taste Cilantro finely chopped (or kasuri methi) Oil for roasting Mint or Cilantro chutney or tomato ketchup - for serving Method Take a wide bowl, add besan and salt. Rub ajwain between your palms and add to the besan mixture. Add red chili and turmeric powder. Mix everything. Add water slowly into the besan and make it into a batter with consistency like pancake mix. Keep aside for about 15 minutes. Add zucchini , onions and green chilies into the besan mixture. Add cilantro or kasuri methi and mix everything.. Heat a griddle or fry pan on medium heat and spread oil on the surface. When the pan or griddle is hot, mix besan batter again and pour (about ½ cup) on the hot griddle surface. Adjust batter quantity based on size. Apply oil on top and flip once bottom is roasted. Roast on both sides till golden brown. Serve hot or at room temperature with green chutney and/ or tomato ketchup.

#cabbage #parathalovers #These stuffed cabbage parathas are very easy to make and healthy as well since they are packed with vegetables. They are super yummy, and ideal to take to work/school for lunch since they are just as delicious without a curry. Moreover, they’re great to sneak in vegetables for the kids since you don’t notice the cabbage. Serves: 4 Ingredients: 2 cups whole wheat flour - ½ cup for dusting 1 cup water 1 tsp salt or to taste 1 tsp carom (ajwain) seeds Oil for roasting For stuffing: 1 small cabbage - grated 1 small onion - finely chopped 2 green chilli - finely chopped 2 tsp cilantro - finely chopped 1 tsp red chilli powder 2 tsp salt or taste Method: Take a wide dish and add flour, salt, and carom seeds. Mix together. Add water slowly, and make soft but not sticky dough. Knead well, then cover and keep aside. Meanwhile, add cabbage, green chilli, cilantro, red chilli powder and salt. Mix and keep aside. Add the salt when making the paratha if making in advance, otherwise the stuffing will become watery. Put a fry pan or tawa at medium heat, and spread a little oil on it. Make uniform balls (a little bigger than golf ball sized) of the dough. Take a piece and roll it out into a triangle shape (doesn’t need to be perfect, just generally). In the center of the triangle, add stuffing, then fold each corner back into the center so the stuffing is inside. Roll out the dough again, but make sure it’s not too thin, otherwise the stuffing will come out. Put the paartha on a fry pan and roast on both sides till golden brown, then spread oil on the paratha on both sides. Serve hot or as you like with tea or curry and yogurt. Enjoy! Need more recipes:check my cookbook , Amazon Mudita’skitchen.

#kaalachanarecipe #dosha #indianfood #this is super easy and tasty recipe I will share recipes soon.

#beets#salad#Daikon#This salad is very colorful and tasty. Beetroots have wonderful health benefits, and although they may not sound good, they taste delicious in this salad! 1/4 cup pine nuts 4 oz Daikon - peeled (mooli) 4 oz beet roots 4 oz carrot - peeled ⅓ cup orange juice or ½ cup fresh orange juice 1 tbsp coriander leaves Method Take a non-stick pan, and put on the gas with pine nuts. Roast on medium high heat for 2 minutes or until golden brown. Put the pine nuts on another plate and keep aside. Take a sharp knife and cut the mooli, beetroot, and carrots into long strips. Take a pan and add oil. Add each vegetable separately and stir fry for about 2-3 minutes. Take a big bowl and mix the vegetables, salt, and pepper. Now, add orange juice, followed by the coriander leaves and pine nuts. Enjoy!

#bhatura##Bhaturas are like #naan, but they’re a little different because while naan is baked in an oven, bhaturas are #deep fried. However, both are absolutely delicious! Ingredients Make 7 to 8 2 cups all purpose flour ½ cup for dusting 1/2 cup sour yogurt (dahi) or more if required Salt to taste or 1 tsp oil for frying ½ tsp baking soda ( optional) Method Mix flour, salt, and yogurt to make a dough. If required, add water; the dough should be a little hard. Spread a little oil on the dough. Put the dough in a box and put the lid on. Keep in a warm place such as the oven to ferment for about 7-8 hours. If the weather is cold, then it needs 10 hours. I’d recommend doing this either overnight so you can have the bhaturas for lunch, or throughout the day so you can have them for dinner. Now, put a fry pan on the stove and add oil. Take the dough and split into equal parts. Spread oil on the dough, and roll it out to have a 5-6 inch diameter, like a medium sized tortilla. When the oil is heated, roast the bhaturas on both sides, until golden brown. Cook all in the same manner. Serve with chole!

#masalachanarecipe #Punjabi chole masala or chana masala is one of the most popular curry dishes from Northern India made by cooking chickpeas with onions, tomatoes and lots of spices. In Northern India, no wedding or party is complete until you have chole masala on the menu. It is the heart of one of the popular dishes from Northern India called ‘Chola - Bhatura. This dish is liked by children, adults and elderly as well. It is full of protein & fiber and is quite healthy and easy to make. I hope you like it. Ingredients Serves 4 2 cups kabuli chana (Chickpeas/ Garbanzo) 1 medium onion - finely chopped 2 medium tomatoes - finely chopped 2 green chillies - finely chopped 2 tsp ginger- grated 2 tsp garlic - crushed 1 tsp imli pulp 1 tsp cumin seed ½ tsp hing 2 tbsp channa masala 2 tsp red chilli powder 2 tbsp oil 2 or 3 cloves , rosht and crushed 1 tsp cinnamon powder 1 tsp anardana powder 2 tsp coriander leaves finely-chopped 1 lemon Salt to taste Method Rinse choley and soak for about 6 to 8 hours. Add soaked choley to a pressure cooker with 5 cups of water, salt, clove and hing. Put the pressure cooker on medium heat and let it cook till 6-8 whistles (About 30 minutes in an instant pot). Keep the cooker lid closed until it cools down. Check the tenderness of the choley and if not tender, cook for a few more minutes till tender. Remember if choley is not tender and if you add gravy, it will never get tender. Take a potato crusher (or serving spoon) and crush the boiled choley a bit (Do not overcrush). Seasoning Take a frying pan, add oil and put on medium heat. When oil is hot, add cumin seed and let it crackle Add chopped onions and a little bit of salt and cook till onions are golden in color. Add chopped tomatoes, green chilli, ginger, garlic, red chilly powder and imli pulp. Stir for about 2 to 3 minute and mix everything into a thick gravy. Add chana masala and anardana powder to Add chana masala and anardana powder to the gravy and mix. Add the gravy to the choley and cook with the lid closed on medium heat for about 10 to 15 minutes. Check for consistency and it should not be too watery. Take a pan and heat 1 tsp ghee (clarified butter)

#gobhimanchurian #gobhirecipe #Here is an Indo-Chinese version of preparing (Cauliflower) called Gobhi manchurian. It is a very delicious recipe and surprisingly not very difficult to make. When you serve and eat, it is worth all the effort. Ingredients: Serves: 4 or more 1 medium cauliflower - cut into small florets (~1 sq inch) 5 tbsp all purpose flour 5 tbsp cornstarch 2 tsp salt (Adjust to taste) plus additional for flour mix Oil for frying For the sauce: 3 tbsp oil 3 tbsp garlic - finely chopped 2 green chilies - finely chopped (adjust to taste) 1 medium onion - finely chopped 4 tbsp soya sauce 1 tbsp red (hot) chili sauce (Adjust to taste) 1 tbsp tomatoes ketchup Salt - to taste 2 tsp cornstarch I cup water Spring onion - for sauce as well as for garnish METHOD For gobhi Take a pot and add 4 cups of water with 2 tsp salt, wait until water starts boiling. Add gobhi, and boil for about 3 or 4 minute on medium heat. Strain gobhi and let it sit for 3 to 5 minutes. Take a bowl, and add corn flour, all purpose flour, salt to taste and make a thick paste (with consistency similar to tomato ketchup) . Heat the oil in a frying pan on medium heat. Dip gobhi florets into flour mix and coat it fully. Fry one or two florets into hot oil and check to make sure that flour mixture is notseparated from florets. If it does, add 1 tsp all purpose flour, 1 tsp cornstarch and salt (If required, add additional flour) into the flour mix to make it thicker. Fry all of the florets (till golden in color) and keep aside. Optionally, to make gobhi florets crispier, fry it once till semi fried. Let it cool and fry it again on high flame till golden in color. For the sauceTake a wok and add oil, wait until hot then put garlic, onion, green chillies and add a little bit of salt. After about a minute, add soya sauce, red chilli paste and ketchup, stir in the pan. Now add spring onions Add 1 cup water. Take a small bowl, mix 2 tsp cornstarch mix in 3 tsp of water and add to the wok Stir till it becomes thick (tomato ketchup like consistency.If required, add more cornstarch or water as necessary. Put off the flame , take big wide bow and add fried gobhi .

#Perfect for festivals, special occasions, or simply satisfying your sweet cravings. #StuffedParwal #IndianSweets #MithaiLove #TraditionalDesserts KhoyaSweets FestiveTreats HomemadeMithai SweetTooth IndianDessert Foodie

#I love this dish; it’s often served at #weddings and other #special occasions. It’s similar to rasgulla, which I’ve posted before, but here thick milk is also used. They’re quite easy to make, and paying attention to detail - like remembering to knead but not over-knead - will make them even better. Try this #mouthwatering recipe#full recipes on my website Serves: 4 to 5 Ingredients: 4 cups whole milk, if possible use cows milk (A2 milk) 3 tbsp lemon juice 1 ½ to 2 cups sugar (as per taste) ½ tsp rose essence ½ tsp cardamom powder For garnish: pistachio and saffron For thickened milk 3 cups whole milk 1 tsp cardamom powder Few drops rose essence Method: Boil the milk on medium heat, then let it cool a bit (3-4 minutes). While the milk is cooling, mix equal parts of lemon juice and water and keep aside. Add 2 tbsp of the lemon juice mix to milk and stir. Start on low heat and add 2 more tbsp lemon juice, then stir. If the milk does not separate, add the remaining lemon mix. Keep going until the milk separates/you see chenna (curd). Take a muslin cloth and strain the water from the separated milk and wash under running water so that the tartness from the lemon juice is gone. Squeeze the water out, then make a knot on muslin cloth (with the curdled milk inside) and hang for about 20 minutes to drain out the excess water. Remove from the cloth and spread on a cutting board. Knead with your wrist for about 8 to 10 minutes or until it becomes smooth. Make round balls (About ¾ inch diameter), making sure there are no cracks. Keep aside. Add 4 cups of water and sugar to a pressure cooker (or fry pan). Heat on medium till it starts boiling. Lower the heat and gently add the balls to the boiling sugar syrup. Add rose essence and cardamom powder. Close the lid and let it simmer for about 10-12 minutes. Stir often. Check in between and the balls should become almost double in size. Close the heat and keep aside.