Quick and Healthy: Colorful Fried Rice

Happy New Year to everyone! Let’s start this year with this quick and healthy recipe for fried rice. It can be prepared with all the vegetables you have or all the vegetables you like:)… Enjoy this easy recipe!

Approx. 4 servings

Ingredients:
Basmati rice - 1.5 cup
Onions - 1 medium (sliced)
Cauliflower or Broccoli - 1 cup (small florets)
Red bell pepper - 1 (cup cut strips)
Green peas - 1/2cup
Garlic - 1/2 tbsp minced
Ginger - 1/2 tbsp grated
Olive oil - 1 tbsp
Garlic chili sauce -1 tbsp

Spices:
Cumin seeds (Jira) - 1 tsp
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste

Method:

• Wash basmati rice twice. Cook the rice with 3 cups of water.
• Clean and cut all the vegetables as directed. Keep aside.
• In a pan on medium heat, add olive oil. Add cumin seeds, when it starts to crackle, add sliced onions. Sauté for 2-3 minutes.
• Add ginger-garlic and all the vegetables. Sauté on high for 3-4 minutes.
• Add all these cooked vegetables to the cooked rice and add red chili powder, turmeric powder and salt.
• In the end, add garlic chili sauce, mix well and slow cook the vegetable fried rice half covered for 4 more minutes.

Serving Suggestions:
Serve steamy vegetable fried rice with boondi raita (spicy yogurt).
Note: You can buy all Indian spices at Amazon.com or ebay.

Sweet Dalia (Cracked wheat): Nutritious breakfast

Sweet dalia is a nutritious breakfast for growing kids and especially new moms. It is rich in iron and protein with fewer calories. Cracked wheat is high in fiber.

Ingredients:
Approx. 2 servings

• Broken wheat (Dalia) – 1 cup
• Grated Jaggery (Gur) – 3/4 cup
• Clarified butter (Ghee) – 1/4 cup
• Cashews, Almonds – 1/2 cup (coarsely chopped)
• Cardamom powder (Elaichi) – 1 tsp
• Golden raisins - 1 tbsp
• Milk – 1 cup
• Water – 2 cups
• Freshly grated coconut – 1/2 cup(optional

Method:

1. Dry roast coarsely chopped cashews and almonds and keep aside.
2. In a heavy bottom pan, roast Dalia with ghee on medium-low heat.  Let it roast for 7-8 minutes or till it gives roasted aroma.
3. In a sauce pan, add water and milk. Bring it to a boil.
4. Add it to roasted Dalia. Mix well to avoid any lumps. Cook it covered for 3-4 minutes on low heat.
5. Add grated jaggery and grated coconut. Mix well.
6. Add cardamom powder, golden raisins and roasted nuts to dalia. Let it cook for few more minutes, till it turns dry.

Serve warm.

Moong dal Cheela: Savory crepe for breakfast

Moong dal (yellow split lentil) is very healthy and easy to digest. It can be used to make these simple crepes with onions and green chilies. Enjoy these crepes for breakfast or evening snack.

Ingredients:
Approx. 4 servings

• Moong dal (yellow split lentil) - 2 cups
• Ginger - 1 inch piece grated
• Green chili - 1 finely chopped
• Cumin seeds - 1 tsp
• Turmeric powder - 1/4 tsp
• Fresh Cilantro - 2 tbsp finely chopped
• Salt as per taste
• Cooking oil for pan frying

Method:

1. Wash and soak moong dal in water for around 4 hours.
2. Grind the dal, green chili and ginger to a smooth paste. Add little water if required.
3. In a large bowl, add batter, chopped cilantro, turmeric powder, salt and cumin seeds.
4. Add little water to make the batter of a thick pouring consistency. Mix well.
5. Heat a tawa (griddle) or a non-stick pan. Apply ½ tbsp oil to it.
6. On medium heat, pour a ladle full of batter and spread it in a circle, moving from the center to the outer edges like making dosa or any pancake.
7. Pour a teaspoon of oil along the sides, and let it cook on medium heat. Flip and let it cook on each side till it becomes golden brown.
8. Repeat the above process with the remaining batter.

Serve hot with Green cilantro chutney or ketchup.

Methi Paratha (Fenugreek leaves Indian bread)

Methi paratha is a great source of nutritious elements. Methi has anti-diabetic medicinal value for type-1 and type-2 diabetes. Aside its nutritional and medicinal benefits, methi parathas are great for breakfast, traveling, picnics or just snacking with pickles anytime.

Ingredients:

Approx. 8 Methi parathas

• Whole wheat flour - 2 cups
• Besan (gram flour) - 2 tbsp
• Fresh methi or Fenugreek  leaves - 2 bunches
• Ginger-garlic paste - 1 tsp
• Yogurt (dahi) - 2 tablespoon
• Cooking oil - 4 tsp

Dry Spices:

• Chaat masala - 2 tsp
• Ajwain - 1/4 teaspoon
• Jeera (Cumin) seeds - 1 tsp
• Green chilies - 2 finely chopped
• Garam Masala Powder - 1/4 tsp
• Salt to taste

Method:

1. Clean methi leaves thoroughly.
2. Finely chop methi leaves and keep aside.
3. In a large bowl, combine whole wheat flour, besan, chopped methi leaves, chopped green chilies, yogurt, ginger-garlic paste, all the dry spices and salt. Mix well.
4. Knead soft dough of the above mixture, adding little water at a time. Keep the dough aside for half hour.
5. Divide the dough into small balls of suitable size and roll it out.
6. Cook these parathas on medium hot griddle. Turn them over to cook evenly in golden color on both sides. Apply little ghee/oil on each side and cook more for 30 seconds.

Serve garma garam Methi paratha with raita (flavored yogurt) on the side.

Rajma Masala

Rajma represents Punjabi cuisine and best accompanied with fragrant basmati rice. It can be cooked in pressure cooker or slow cooker. Enjoy its authentic recipe.

Ingredients:
Approx. 4 servings

• Red kidney beans (Rajma) - 1 cup
• Onion - 1, coarsely chopped
• Garlic - 2 tsp, chopped
• Ginger - 2 tsp, chopped
• Green chilies - 2 cut lengthwise
• Tomato - 1 large chopped
• Cooking oil - 1 tbsp
• Butter - 1 tbsp
• Sugar - 1 tsp
• Fresh cilantro - 2 tbsp finely chopped
• Water - 4 cups

Dry Spices:

• Cumin seeds - 1 tsp
• Red chili powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt as per taste

Method:

1. Soak beans overnight in plenty of water. Rinse beans before cooking. In the pressure cooker or in slow cooker, add beans, 4 cups of water and salt. Let it cook until Rajma beans are soft.
2. In the food processor, puree chopped onions, garlic and ginger. Keep aside.
3. In a sauce pan, heat oil in medium -high heat. Add cumin seeds. Let it splatter then add onion, ginger-garlic puree. Half cover it to avoid splattering.
4. Let it cook on medium heat. Keep stirring till it turns light brown in color and most of its moisture is evaporated.
5. Add cut green chilies, chopped tomatoes and all the remaining dry spices to it.
6. Cook on low heat for another 4-5 minutes.
7. Add cooked beans and sugar to the pan. Mix well. Let it simmer for another 10 minutes on medium-low heat.

Garnish and serving suggestions:
Garnish rajma with freshly chopped cilantro and serve hot with basmati rice.

Koshimbir: A Maharashtrian Salad

Ingredients:
For approx. 4 servings
English cucumber – 1 Peeled
Tomato – 1
Sweet onion - 1
Green chili – 1 tsp finely chopped [OPTIONAL]
Fresh Cilantro – ½ cup finely chopped
Freshly ground black pepper – 1 tsp
Sugar – 1 tsp
Fresh lime juice – 1 tbsp
Chaat masala -  1 tsp
salt as per taste

Method:

• Cut cucumber, onions and tomatoes in small cubes. Keep aside.
• In a bowl, add all the cut vegetables, green chilies, black pepper, sugar, chaat masala, lime juice and salt.
• Mix well and let it refrigerate till chilled.
• Add fresh chopped cilantro, mix again and serve.

Enjoy this tangy salad with lunch or dinner.

Healthy Strawberry Shake

Ingredients:  Approx. 2 servings

• Fresh Strawberries - 8 cleaned and cut into halves
• Milk (low fat) - 2 cups
• Fat free Vanilla Ice cream - 1 scoop
• Honey - 1 tsp

For Garnish:

• Whipped cream
• Maraschino cherries - 2

Method:
In a blender, add cut strawberries, milk, ice cream, honey and Ice. Blend for a minute. Pour in tall glasses and garnish with whipped cream and cherries.
Enjoy your healthy yummy shake.

Note: You can add any protein mix of your choice to make it a meal.

Cucumber cooler drink

Cucumber cooler drink
Beat the summer heat with refreshing Cucumber cooler drink.

INGREDIENTS:
Makes 6 servings approx.

• English cucumber – 3 (peeled and cubed)
• Celery – 1 cup (cubed)
• Mint leaves - 10
• Fresh lemon juice – 1/2 cup
• Honey – 2 tbsp
• Ice

Method:
Mix all the ingredients in a blender. Strain and serve chilled. Garnish with cucumber slices and mint leaves.

Note: Add Vodka and convert refreshing cucumber cooler into Cucumber martini.

Eggless banana walnut muffins

Eggless banana walnut muffins
This is a classic recipe for making eggless banana walnut muffins. You can substitute walnuts with any nut of your choice for this recipe.

Ingredients:

• Ripe bananas - 3
• Sugar - 3/4 cups
• All purpose flour – 1.5 cups
• Baking soda  - 1 tsp
• Baking Powder – 1 tsp
• Salt  - 1/2 tsp
• Melted butter - 1/3 cup
• Flax seed powder -1 tbsp + 3 tbsp water
• Walnuts – 1/2 cup coarsely chopped
• Brown sugar – 2 tbsp
• Vanilla extract - 1/2 tsp

Method:

1. Preheat oven to 375 degrees F.
2. Mash bananas and keep side.
3. In a small bowl, add flex seed powder with 3 tbsp water. Mix well.
4. In a large bowl, sift all purpose flour, baking soda and baking powder. Add mashed bananas, flex mixture, sugar, vanilla extract, chopped nuts, salt and melted butter. Mix well.
5. Line the muffin pan with paper muffin cups. Pour the above mixture in each cup. Sprinkle brown sugar on each muffin top. It gives crunch and beautiful brown color to muffins. Bake for 25 minutes or till done.

Serving Suggestion:
Serve banana walnut muffins warm or at room temperature for breakfast.

Healthy Snack: Steamed Doodhi Muthia

Healthy Snack: Steamed Doodhi Muthia

I always loved Gujarati cuisine for the variety it brings to everyday snack. Muthias are steamed and tempered bites made of a variety of flours and vegetables. I have adapted this recipe from Tarla dalal’s cookbook and every time it comes out perfect. Enjoy this healthy snack with your favorite chutney and a cup of masala tea.

Ingredients:
Servings: 4 Approx.

For the muthias:
Bottle guard (Lauki /doodhi) – 1 medium
Whole wheat flour – 1 cup
Semolina (rava) - 3/4 cup
Bengal gram flour (Besan) - 1/2 cup
Ginger-green chili paste - 2 tbsp
Turmeric powder (haldi) - 1/2 tsp
Garam masala - 1/2 tsp
Cumin seeds (jeera) - 1/2 tsp
Fennel seeds (saunf) - 1/2 tsp
Asafoetida (hing)- 1/2 tsp
Lemon juice - 1 1/2 tbsp
Sugar - 2 tbsp
Chopped cilantro - 3 tbsp
Baking soda - 1/2 tsp
Cooking oil- 2 tbsp
Salt as per taste

For the tempering:
Mustard seeds ( rai / sarson) - 2 tsp
Sesame seeds (til) - 1 tbsp
Asafoetida (hing) - 1/2 tsp
Cooking oil - 2 tbsp

For garnish:
Chopped cilantro - 2 tbsp
Fresh grated coconut - 2 tbsp (Optional)

Method:
For Muthias:

• Peel and grate lauki or doodhi. Squeeze the excess water from it. Strain the water out of the grated doodhi. Keep the liquid aside for later use.
• Combine all the ingredients for the muthia in a bowl and knead soft dough adding the strained vegetable liquid if needed.
• Oil your palms and divide the dough into 4 parts and roll out into cylindrical shapes approx. 1.5 inch diameter.
• Steam them for 25 to 30 minutes till done. To check if the muthias are done, insert a toothpick in the centre. If it comes out clean, the muthias are cooked.
• Cool and cut into 1/2 inch thick slices and keep aside.

Tempering and Garnish:

• Heat oil in a shallow pan and add the mustard seeds. When it starts crackling, add the sesame seeds and asafetida.
• Add the sliced muthia and stir for 5 to 10 minutes till they become golden brown.
• Garnish with freshly chopped cilantro and grated fresh coconut.
• Serve hot with tangy green chutney.

Paneer Kathi Roll

Paneer kathi roll is chapatti roll filled with spicy paneer filling and green chutney. Kathi rolls are great for lunch boxes or picnics. The filling can be altered according to your choice of vegetables. Enjoy this easy and versatile recipe.

Ingredients:
For Kathi roll : Approx. 4 servings

For Spicy Paneer filling:
Indian cottage cheese (paneer)  - 1/2 lbs or 200 gms
Sweet onion – 1 cup thickly sliced
Green bell pepper - 1 cut in thick slices
Tomato ketchup – 3 tbsp
Cumin seeds (Jira) – 1 tsp
Red chili powder - 1 tsp
Ginger - garlic paste - 1 tsp
Chaat masala - 1/2 tsp
Cooking oil – 1 tbsp
Salt as per taste

For Chapattis/ Rotis:
Whole wheat flour (atta) - 1 cup
Water – 3/4 cup
Salt to taste
Green Chutney – 1 cup

Method:

• For Filling: Cut paneer in long sticks and soak them in medium hot water for 5 minutes.
• Heat oil in a pan. Add cumin seeds, when it starts crackling add sliced onions. Stir fry on high heat for a couple of minutes. Add ginger, garlic paste and green bell pepper and stir fry for couple of more minutes. Add paneer.
• Finally add tomato ketchup, chaat masala, red chili powder and salt. Mix well and keep aside.
• For chapattis or rotis: In a bowl or food processor combine wheat flour and water and knead into soft dough. Divide the dough into eight equal portions. Roll out each portion into a thin chapatti or roti.
• Heat shallow pan or tawa and cook each chapatti lightly on both sides. Set aside.
• Apply green chutney on one side of the chapatti, put some filling in the center and roll up tightly.
• Warm these rolls on the tawa or pan just before you are ready to serve. Cut each roll diagonally and serve.

Serving suggestion:
Wrap these rolls in aluminum foil and enjoy these warm kathi rolls with hot and sweet mango chutney.

Note: Fresh tortillas can be used in place of chapatties/rotis.

Tom kha Soup (Vegetarian Thai coconut milk soup)

Tom kha Soup (Vegetarian Thai coconut milk soup)
Tom kha soup is one of the most commonly served Thai vegetarian soup. This soup is very nutritious and flavorful. It has galangal and lemongrass as main ingredients which has great medicinal values too.

Ingredients:
Approx. 5 servings

• Coconut milk – 2 cups
• Vegetable stock – 3 cups
• Lemongrass – 3 stalks, cut into 1" pieces
• Galangal -  2 inch root, thinly sliced
  Note: ginger can be substituted as galangal, but the flavors are different.
• Green chilies - 2 finely chopped
• Sweet onion – 1 medium, cubed
• Tomato – 1 boiled, peeled and cubed
• Mushrooms– 1 cup sliced
• Bamboo shoots – 1/2 cup sliced
• Baby corns -1/2 cup cut in halves
• Bean sprouts – 1/2 cup
• Water chestnuts – 1/2 cup sliced
• Lime juice – 3 tbsp
• Soy sauce – 2  tbsp
• Cilantro – 1/4 cup chopped
• Sugar – 1 tbsp
• Black pepper – 2 tsp
• Cooking oil – 1 tbsp
• Salt as per taste (Soy sauce has some salt too)

Method:

1. In a big pot, add vegetable stock and coconut milk and boil.
2. Add lemongrass, galangal, chilies, sugar and pepper.
3. In a pan, heat oil. On high heat, Sauté all the vegetables for couple of minutes except bean sprouts.
4. Add these vegetables to the coconut milk pot and keep boiling for 5 minutes.
5. Remove the pot from the heat.
6. Add bean sprouts.
7. Add lime juice, soy sauce and salt. Stir well.
8. Soup is ready to be served.

Garnish and serving Suggestions:
Garnish with freshly chopped cilantro and chilies. Serve hot before meal.

Strawberry Yogurt Parfait

Serving healthy breakfast isn’t that hard. This easy recipe calls for what you mostly have in your refrigerator and pantry. And yes it requires no cooking skills.

Ingredients:
Approx. 4 servings

• Organic vanilla yogurt – 2 cups
• Fresh strawberries – 10
• Walnut & Pecans –  1/2 cup
• Kashi Go Lean Crunch Cereal – 2 cups [Or any cereal of your choice]

Method:

1. Lightly toast walnuts and pecans in a pan. Crush them in small bites. Keep aside. Cut strawberries in quarters and keep aside.
2. Take four tall glasses to serve parfaits. Layer each glass with 2 tbsp of vanilla yogurt. Now add 4-5 strawberry pieces, add 2 tbsp of cereal and 1 tbsp of nuts.
3. Repeat the same sequence, yogurt, strawberry, cereal and nuts in all four glasses. Garnish with strawberries.
4. Serve immediately or for later use, cover these glasses with cellophane wrap and refrigerate.

Enjoy as a yummy and healthy breakfast.

Hara bhara seekh kebab

“Seekh” means skewers and “kebab” means patties, so seekh kebab is patties on the skewers. Usually kebabs are associated with non vegetarian food category. But these crispy flavorful seekh kebabs are made from vegetables and chana (gram).

Ingredients:
Approx. 10 seekh kebabs

• Green chana (gram) (fresh or frozen) - 1 cup
• Green peas (fresh or frozen) – 1 cup
• Carrot – 1
• Potato – 2 medium
• Roasted chana dal (dalia) – 1/2 cup
• Chaat masala – 1 tsp
• Garam masala – 1 tsp
• Amchur powder – 1/2 tsp
• Ginger garlic paste – 1/2 tbsp
• Red chili powder – 1 tsp
• Roasted cumin powder - 1 tsp
• Cooking oil – 2 tbsp
• Salt as per taste
• Bamboo skewers - 10

Method:

1. Grind roasted chana dal and keep aside.
2. In a pressure cooker, cook green chana, green peas, carrot and potatoes.
3. In a bowl, add cooked green chana, green peas, boiled and peeled potatoes and cooked carrot. Mash them well together and keep aside.
4. In a pan, heat  1 tbsp oil and add ginger garlic paste and sauté for 2-3 minutes. Now add mashed vegetable mixture, all the dry spices and salt. Mix well. Sauté for 3-4 minutes and take it off the heat.
5. Take the mix in a large bowl and gradually mix roasted chana dal powder to it. Make it into dough like consistency.
6. Take a lemon size mixture in your hand and place skewer in it. Now gently but firmly spread the mix evenly on the skewer.
7. In a wide shallow pan, add little oil and place these kebabs in single layer on medium heat. Let it become golden brown and crisp on one side and then turn them on the other side.
8. When kebabs are evenly golden brown and crisp, it is ready to serve.

Enjoy these seekh kebabs with green chutney or tangy tomato chutney as an appetizer or evening snack.

Thandai: Maha Shivaratri Special

Prep time: 20 minutes
Cooking time: Nil
Approx. 6 servings

Ingredients:
Cold milk (whole milk) – 3 cups
Sugar – 1.5 cup
poppy seeds (khuskhus) – 1 tbsp
Almonds – 12
Saffron (kesar) – 10-12 strands
Aniseed (saunf) – 1 tbsp
Melon seeds (char magaz)  - 1 tbsp
Peppercorns (kali mirch whole) – 8
Cardamom powder (elaichi) – 1 tsp
Rose water - 1 tsp
Water – 3 cups

  

Method:

• Soak almonds, melon seeds, aniseed, poppy seeds and peppercorns in half of the water for couple of hours.
• Finely grind all the soaked ingredients, using little water.
• Tie this paste in a muslin cloth and extract the juices as much as possible.
• The extract is then mixed with milk, remaining water, sugar, saffron, cardamom powder and rose water.
• Mix well few times.
• Serve chilled.

Enjoy this soothing chilled drink on Maha Shivratri, Holi or any summer evening.

Paneer Tikka: Tandoori Paneer

Ingredients:
For approx. 5 Servings
Paneer - 1 lb
Bell Pepper (red, green or yellow) - 2
Mushrooms small whole – 20
Pineapple chunks – 2 cups
Sweet onions – 1

For Marinade:
Ginger minced - 1 tbsp
garlic minced - 1 tbsp
Green chili paste - 1 tbsp
Roasted cumin powder – 1 tsp
Thick yogurt – 2 cups
Lemon juice – 2 tbsp
Honey - 1 tbsp
Tandoori masala - 1 tbsp
Tandoori food color – 1 pinch
Salt to taste

Method:

• Cut paneer into 1 inch by 1 inch cubes. Keep aside. Cut bell peppers and onions in big chunks.
• To prepare marinade, add all the ingredients in a bowl. Mix well.  Now add all the cut vegetables and paneer to the marinade. Gently mix well.
• Cover it with plastic wrap and keep it in the refrigerator for couple of hours.
• Soak the bamboo skewers in water for 5 minutes. Take them out and wipe them. Keep aside. Or you can use metal skewers without soaking them in the water.
• Preheat oven on 375 degrees.
• Arrange paneer pieces on skewers alternately with bell peppers, onions, mushrooms and pineapple.
• Place the skewers on a grill or wire rack brushed with some oil. Grill for 15 minutes turning once in between.
• Cook till paneer pieces get golden brown on all the sides.

Serve hot with mint cilantro green chutney or Maggie hot and ketchup.

Zafrani Mango Lassi

Ingredients:
For 2 servings approx.

• Original or fat free yogurt - 1 cup
• Milk - 1/2 cup
• Fresh ripe mango or mango pulp - 1 cup
• Sugar or Splenda - 2 tsp
• Saffron - 5 strings
• Cardamon powder - 1 pinch

Method:
Combine  mango cubes or mango pulp, yogurt, milk, sugar/splenda, saffron and cardamom powder into a blender. Blend it for 2-3 minutes. Pour in tall glasses, garnish with cardamom powder and saffron.
Serve chilled.

Vegetable Fried Rice

Ingredients: [Approx. 4 servings]
Basmati rice - 1.5 cup
Onions – 1 medium [sliced]
Tomato – 1 [finely chopped]
Potatoes- 1 [cut lengthwise]
Cauliflower – 1 cup [small florets]
Red bell pepper- ½ [cup cut strips]
Green peas – ½ cup
Garlic –½ tbsp minced
Ginger-½ tbsp grated
Cooking oil – 2 tbsp

Spices:
Cinnamon whole – 1 stick
Black pepper corns – 1tsp
Cloves - 8
Cumin seeds [Jira] -1 tsp
Red chili powder - 1 tsp
Turmeric powder -1/2 tsp
Garam masala powder - ½ tsp
Salt to tastes

Method:   

• Wash basmati rice twice. Cook the rice with 3 cups of water.   
• Clean and cut all the vegetables as directed. Keep aside.   
• In a pan on medium heat, add cooking oil. Add cinnamon sticks, cloves, black pepper corns and cumin seeds. Also add sliced onions. Sauté for 2-3 minutes.   
• Now add cut potatoes, mix well and cover the pan to get potatoes cooked.   
• When potatoes are half done, add ginger-garlic and all the vegetables. Sauté on high for 3-4 minutes.   
• Add all these cooked vegetables to the cooked rice and add red chili powder, turmeric powder, garam masala and salt.   
• Mix well and slow cook the vegetable fried rice half covered for 4 more minutes.

Serving Suggestions:
Serve steamy vegetable fried rice with boondi raita [spicy yogurt] for any meal.

Vegetable Dalia [Broken wheat pilaf]

This is a very healthy and nutritious recipe for the breakfast or for lunch. Broken wheat or Dalia has high ratio of calcium, vitamins, iron and other essential nutrients which are critical to the growth and health of the body. Broken wheat is a great source of daily fiber. It becomes even healthier, when we add all the vegetables we have. It makes it more flavorful and yummy.

Ingredients:
For Vegetable Dalia [2 servings]

Dalia (Cracked wheat) – 1 cup
Sweet onion – ½ cup (sliced)
Green peas - ¼ cup (fresh or frozen)
Green beans – ¼ cup (fresh or frozen)
Tomato – ¼ cup diced
Carrots – ¼ cup diced
Cauliflower -1/2 cup (cut into small florets)
Jeera (Cumin seeds) – 1 tsp
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Green chili – 1 tsp minced [OPTIONAL]
Ghee [Clarified butter] -1/2 tbsp
Cooking oil – 1tbsp
Salt to taste

Method:

• In a pan, dry roast Dalia with ½ tbsp of Ghee or butter till it becomes golden. Keep aside.
• In a pressure cooker, heat 1 tbsp cooking oil. Add sliced onions to it. Sauté till it becomes translucent.
• Now add peas, beans, cauliflower, tomatoes and carrots to it. Sauté for 1 minute.
• Add all the dry spices to it. Mix well. Add roasted Dalia to the vegetables in the pressure cooker.
• Add 2.5 cups of water to it. Pressure cook for 10 minutes on medium heat.
• Vegetable Dalia is ready to serve.

Serving Suggestion:
Serve hot Dalia with fresh yogurt and masaledaar achaar [spicy pickle].

Hariyali Bhel Puri[Mumbai style street food/ Chaat]

Bhel puri or Bhel is a very common Western Indian Street food. This bhel is named Hariyali bhel as it calls for more Green Mint-cilantro chutney than the sweet tamarind chutney. Also it has abundant fresh cilantro for great flavor.

Ingredients:
For Hariyali bhel puri [6 servings]

Dry Ingredients:
Puffed rice – 2 cups
Papdi – ½ cup crushed [home made or store bought]
Ratlami sev – ½ cup
Namkeen mixture – ½ cup
Nylon sev – ½ cup

Wet Ingredients:
Boiled potatoes – 2 cups chopped
Sweet Onions -1 cup finely chopped
Tomatoes -  1cup finely chopped
Cucumber - 1cup finely chopped
Cilantro -1/2 cup finely chopped
Raw mango – ¼ cup finely chopped [if available]
Green Chutney – 3/4 cup
Sweet tamarind chutney -1/4 cup

Spices:
Chaat Masala* – 1 tsp
Red chili powder – ¼ tsp
Salt as per taste

Method:
Green Chutney : Pls. follow the link for Green chutney recipe.
http://shvetasrecipes.blogspot.com/2010/03/mint-cilantro-chutney-green-chutney.html
Tamarind chutney : Pls. follow the link for Tamarind chutney recipe.
Papdi : Pls. follow the link for papdi recipe.
http://shvetasrecipes.blogspot.com/2010/03/namkeen-papdi-for-papdi-chaat.html


For preparing Hariyali bhel puri:

• In a large bowl, add all the dry ingredients. Mix well.
• Now add all the wet ingredients and spices. Mix well. Garnish with chopped cilantro and Nylon sev.
• Serve immediately or it will get soggy.

Enjoy this quick recipe as your evening snack.

*Chaat Masala, Nylon sev, Ratlami sev, Papdi and Namkeem mixture is easily available at all Indian grocery stores.