HEALTHY TIFFIN RECIPE
CHILI IDLI
Ingredients
Idli – 12
Onion – 1/2 cup diced
Green capsicum – 1/4 cup
Tomato – 1/4 Tsp
Green chili – 1 chopped
Ginger chopped – 1/2 Tsp
Garlic chopped – 1/2 Tsp
Ginger & garlic paste – 1/2 tsp
Kashmir red chili powder – 1 Tsp
Soya sauce – 1 Tsp
Tomato sauce – 1 Tsp
Green chili sauce – 1tsp
Black pepper powder – 1/2 tsp
Lemon juice – 1/2Tsp
Sugar – 1Tsp
Oil – 1 tbsp
Salt to taste
Method
1. Take a bowl, add soya sauce, tomato sauce, chili sauce, black pepper powder, sugar, and lemon juice. Mix well and keep aside.
2. Cut all idli in dice shape and keep aside.
3. Heat oil in a pan, add chopped ginger, green chili, garlic and sauté it. Add onion, capsicum and tomato, salt and sauté on high flame.
4. Add cut idle and mixed sauce, nicely mix all ingredients on high flame.
5. Now tasty chili Idli is ready to be served as tiffin and breakfast. Sprinkle little roasted sesame seeds and enjoy the breakfast.
CHATPATA CHANA BREAKFAST
Chatpata chana (breakfast)
Ingredients:
Chickpea(boiled) – 1 cup
Potato(boiled) – 1
Green peas – ½ cup
Sprouts – ½ cup
Raw mango(chopped) – ½ cup
Green chilli(chopped) – 1
Chilli flakes – 1 tsp
Onion(chopped) – ¾ cup
Sugar – 1 tbsp
Lemon juice – 1 tsp
Cumin powder(roasted) – 1 tbsp
Chat masala powder – 1 tsp
Coriander & mint(chopped)- 2 tbsp
Black salt – ½ tsp
Oil – 2 tbsp
Mustard seed – 1 tsp
Curry leaves -10
Salt to taste
Method:
* Take a pan and heat oil.
* Crackle mustard seeds.
* Add curry leaves, green chilli and onion and sauté.
* Chop boiled potato, add it along with chickpea, green peas and sprout in the pan and mix well.
* Add sugar and salt and sauté for 1 minute, and cool it down.
* Add cumin powder, chat masala powder, chilli flakes, lemon juice, raw mango, chopped coriander and mint leaves and mix well.
* Chatpata chana is ready to serve as tasty and healthy breakfast.
FASTING SPECIAL SABUDANA CUTLET
https://youtu.be/ru1xj-_4gb0CHATPATA SABUDANA CUTLET
FASTING SPECIAL
INGREDIENTS:
Sago (sabudana) – 1/2 cup
Water – 3/4 cup
Potato boiled – 1
Ginger crushed – 1 tsp
Carrot fine chopped – 3/4 cup
Green chili chopped – 1 tsp
Lemon juice – 1 tbsp
Coriander leaves chopped – 2 tbsp
Spice powder – 1 tsp
Ghee for shallow fry
Rock salt to taste
METHOD:
1. Take sago in a grinder jar and make powder. Transfer the sago powder to another bowl, and shock for 15 – 20 minutes.
2. After 20 minutes add boiled and smashed potato, ginger, green chili, coriander leaves, lemon juice, carrot, spice pond salt. rock salt. Mix thoroughly.
3. Make small lemon size ball out of the mixture and little flatten with the help of palm.
4. Heat ghfryingin a frying pan and shallow fry the sago cutlet both side evenly till turns golden in color.
5. Tasty and chatpata fasting special SABUDANA CUTLET is ready to serve hot with salad cucumber, carrot, and chutney.
Note: – Black pepper, fennel seeds, carom seeds, coriander seeds, and cumin seeds are roasted in low flame and cool down. Make this spice powder.
POHA CORN PANEER ROLL
Poha corn paneer roll
Poha Corn paneer roll
Ingredients:
Beaten rice (chuda) – 1 cup
Curd – 2 tbsp
Flax seeds – 1 tbsp
Sesame seeds – 1 tsp
Chat masala powder – 1 tsp
Salt to taste
STUFFING:
Boiled and crushed corn -1/2 cup
Paneer crumbled – 1/2 cup
Mustard sauce (Kasundi) – 1 tsp
Roasted Red chilli and cumin powder 1/2 tsp
Pepper powder – 1/2 tsp
Green chili chopped – 1 tsp
Corriander leaves chopped – 2 tbsp
Oil and butter
Salt to taste
Method:
1.Take a bowl , add all stuffing ingredients , mix well, keep aside.
2. Wash and drain out the beaten rice rest it for 5 minutes.
3. After 5 minutes add curd, Chat masala, salt and knead and make smooth dough.
4. Take lemon size ball out of dough, spread it and stuff. Seal it.
5. Sprinkle little sesame seeds and flax seeds
6. Heat oil and butter, shallow fry the Poha roll otherwise you can deep fry also.
7. Tasty and healthy poha corn roll is ready to serve with sauce.
PUMPKIN SOYA SAGO CUTLET
Soya pumpkin cutlet
Soya chunks – 30 – 35 (Boiled)
Pumpkin roasted / pumpkin chopped – 150 gm
Boiled potato / boiled raw banana – 1
Sago (Sabu Dana)- 1/4 cup (soaked 7 hours)
Cumin seeds – 1/2 tsp
White turmeric – 1 tsp (chopped)
Onion – 1 (chopped)
Green chiii – 1 tsp ( chopped)
Chaat masala – 1 tsp
Roasted red chilli and cumin powder – 1 tsp
Turmeric powder – 1/2 tsp
Coriander and meant leaves – 2 tbsp
Black pepper powder – 1/2 tsp
Butter and oil
Salt to taste
Method:
1 . Squeeze the soya chunks to reduce water and grind it. Peel the roasted pumpkin , smash and smash the boiled banana/ potato keep aside.
2 . Heat oil and butter add cumin seeds, crackle it. Add green chili and onion
fry little bit (if you have use chopped pumpkin )add pumpkin, turmeric powder and salt mix well and cover it to cook till pumpkin is boiled.
3 . Add sago and saute some time then add ( i use rosted pumpkin so this time) add pumpkin, banana and soya badi smashed mix and saute some time and keep aside to cool down.
4 . Add mint and coriander leaves, roasted red chilli , cumin powder, Chaat masala powder and pepper powder and mix well.
5 . Take a plate add oats powder salt and little black pepper powder mix well.
6 . Heat little oil and butter in a fry pan, make cutlet shapes out of mixture and coat oats powder and shallow frying both sides evenly.
7 . Tasty and healthy soya pumpkin cutlet is ready to serve with sauce.
odisha food delite 