HEALTHY TIFFIN

CHATPATA CHANA BREAKFAST

Posted on October 28, 2018

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.

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FASTING SPECIAL SABUDANA CUTLET

Posted on September 3, 2018 Updated on August 26, 2019

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.

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POHA CORN PANEER ROLL

Posted on August 19, 2018

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.

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SPROUTS LOLLIPOP

Posted on August 19, 2018

Sprouts lollipop

INGREDIENTS:

Boiled sprouts (crushed) – 1cup
Boiled peanut (crushed) – 1 tbsp
Boiled potato (smashed) – 1
Green chili(chopped) – 1 tsp
Cheese ( grated) – 1/4 cup
Garlic (chopped and little saute with butter) – 1 tsp
Lemon juice – 1 tbsp
Roasted chili and cumin powder / kitchen king powder- 1 tsp
Mint and coriander leaves (chopped) – 2 tbsp
Wheat flour – 1/4 cup
Black pepper powder – 1 tsp
Butter and Oil
Salt to taste
Method:
1. Take a bowl,add all ingredients except wheat flour, oil
and butter.Mix well.
2.Take a plate add wheat flour, salt and little black pepper powder and mix well.
3. Heat little oil and butter in a thick base pan.
4. Make small lemon size balls out of sprouts mixture and little flatten help with palm.
5. Coat the wheat flour and shallow fry both the sides evenly.
6. Tasty and healthy sprouts lollipops are ready to serve with sauce.
Note – very little amount of oil/ butter is required for cutlet shallow frying. If you put extra oil your cutlet may not have ideal shape. Fry gently and Change the side and cook in low flame.

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PUMPKIN SOYA SAGO CUTLET

Posted on August 19, 2018 Updated on August 19, 2018

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.

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INSTANT MANGO IDLI

Posted on August 18, 2018

Instant mango idli

Ingredients:

Instant mango idli
Oats – 1 cup
Semolina (suji) – 3 tbsp
Mango pulp – 1/2 cup
Curd – 1/2 cup
Sugar – 1/2 tsp
Ginger (fine chopped) – 1 tsp
Green chili (chopped) – 1 tsp
Cashewnut(kaju) – 15 (chopped)
Mustard seeds – 1/2 tsp
Curry leaves – 10
Fruit salt (Eno) – 1 tsp
Oil
Salt to taste
Method:
1. Take curd in a bowl and beat well. Add oats, suji, little water and sugar . Mix thoroughly and keep aside for 10 – 15 minutes.
2. Heat oil in a pan add green chili and ginger fry some time add chopped cashewnuts. fry it and keep aside.
3. After 15 minutes add fried spices and mango pulp,salt and fruit salt mix properly.
4. Heat water in a pan and brush oil in idli frame pour batter and steam for 7- 8 minutes then keep aside.
5. Heat oil in a pan add mustard seeds and crackle it. Switch off the burner, add curry leaves saute some time add idli mix well.
6. Tasty and healthy idli is ready to serve with sauce.

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HOMEMADE ATTA NOODLES

Posted on August 18, 2018

Home made Atta noodles

Ingredients:
Wheat flour (Atta) – 1 /2 cup
Garlic and ginger (fine chopped) – 1 tsp
Cabbage – 2 tbsp
Carrot – 2 tbsp
Onion – 2 tbsp
Green chili chopped – 1/2 tsp
Spring onion – 1 tbsp
Pepper powder – 1/2 tsp
Soya sauce – 1 tsp
Tomato sauce – 1 tbsp
Lemon juice – 1 tsp
Chili flakes – 1/4 tsp
Coriander stem (chopped) – 1

Honey – 3/4 tsp / sugar – 1/2 tsp

Oil – 2 tsp
Salt to taste
1. Take wheat flour,1/2 tsp oil and salt in a bowl. Mix well, add water slowly, knead to make a smooth dough. Cover it, keep aside for 10 minutes.
2. Heat water in a deep pan ( I use lemon grass water) , add little salt and 1/2 tsp oil.
3. Take a sew making machine, put the dough and close it. Rotate to make noodles.
4. Adjust so that Noodles fall directly in boiling water. Boil the noodles.
5. After it is boiled , switch off the flame ,drain out the hot water. Pour normal water and keep aside.
6. Take a small bowl . Add soya sauce, tomato sauce, lemon juice, chili flakes, honey and pepper powder mix well and keep aside.
7. Heat oil in a thick bottom pan. Add ginger, green chili and garlic. Saute a while, add onion, cabbage, carrot, capsicum and salt. Mix well, Cook food some time in high flame.
8. Add boiled noodles, add mixed sauce and little salt. Mix throughly.
9. Healthy and tasty atta noodles is ready. Sprinkle spring onion roasted sesame seeds, coriander stem and serve with love to children.
Note – With the quantity of wheat flour used to make these noddles, three chapati can be prepared.

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BEETROOT HEART

Posted on August 18, 2018 Updated on August 22, 2018

Beetroot Heart

Ingredients:
Beetroot chopped – 1
Boiled potato – 1 (smashed)
Carrot chopped – 1
Onion chopped – 1
Ginger and garlic fine chopped – 1 tsp
Green chiii chopped – 1 tsp
Garam masala powder – 1/2 tsp
Coriander leave – 2 tbsp
Cumin seeds – 1/2 tsp
Roasted Sasmi seeds – 2 tbsp
Cornflakes powder – 1/2 cup
Butter and oil
Salt to taste
Method:
1. Heat oil and butter in a pan , add cumin seeds, ginger and garlic saute for some times, then add green chili and onion, fry a little , add beetroot, carrot, green peas and salt , mix well and cover it for sometimes.
2. When mix veg fully cooked then add smash potato and mix properly add garam masala powder, cornflakes powder and coriander leave, mix well and keep aside for cool down.
3. Make heart shape out of mixture with the help of cookies cutter.
4. Shallow frying the hearts shape and ensure booth sides are evenly cooked.
5. Tasty and healthy beetroot heart is ready sprinkle sesame seeds serve with sauce.

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CHUDA GHASA

Posted on October 31, 2015 Updated on September 27, 2020

CHUDA GHASA

INGREDIENTS

Beaten rice (Chuda) -2cup
Sugar powder -¼ cup
Coconut scrap -½
Ghee -3tbsp
Black pepper -15
Camphor( Kapoor) – ½ pinch
Cardamom powder -3

METHOD

Grind the chuda into porous powder and take it in a bowl.
Add ghee into it and rub it for 15-20mins with clean bare palms of your hand.
Add sugar powder and scraped coconut and mix it well.
Add cardamom powder, black pepper and half pinchJanmashtami of Kapoor(powdered) and mix it well.

You may add fruits to it for added flavor.
The chuda ghasa is ready to eat.

Trivia- The chuda ghasa exercises your hand and helps in blood circulation.

Chuda ghasa is also offered as prasad in Ganesh pooja, Radha Ashtami, Janmashtami, Vishwakarma puja, and Saraswati pooja.

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