Ingredient: Salt

IDLI UPMA & BANANA SHAKE WITH ROLLER OATS

Servings

Ingredients

For Idli Upma

200 gms Idli batter
2 finely chopped Onion
2-3 Curry leaves
1-2 finely chopped Green Chillies
2 tsp Roasted groundnut
1/4 tsp Turmeric Powder
2 tsp Oil
1/4 tsp Mustard seeds
approx to taste Salt

For Banana shake with roller oats

2 Bananas
200 ml Milk
1 tsp Chia seeds (soaked in water for 10 min)
1/2 tsp Flax seeds
2 tsp Oatmeal
5-6 Almonds
2-3 tsp Coconut pieces
8-10 Raisins

Servings

Ingredients

For Idli Upma

200 gms Idli batter
2 finely chopped Onion
2-3 Curry leaves
1-2 finely chopped Green Chillies
2 tsp Roasted groundnut
1/4 tsp Turmeric Powder
2 tsp Oil
1/4 tsp Mustard seeds
approx to taste Salt

For Banana shake with roller oats

2 Bananas
200 ml Milk
1 tsp Chia seeds (soaked in water for 10 min)
1/2 tsp Flax seeds
2 tsp Oatmeal
5-6 Almonds
2-3 tsp Coconut pieces
8-10 Raisins

Instructions

For Idli Upma

Steam idlis and crush it. Heat oil in a pan and add mustard seeds. Let it splutter and add curry leaves. Now sauté onion for 2 minutes. Add crushed idli, turmeric powder, roasted groundnut and salt. Cover with lid and cook for 2-3 minutes. Serve hot.

For Banana Shake with Roller Oats

Soak oatmeal for 5 minutes in water. Churn banana, milk and oatmeal in blender. Now add rest of the ingredients, mix well. Do not refrigerate it. Consume immediately to get the best result as it is loaded with all the micronutrients. “LET’S MAKE OUR LIFE HEALTHIER& HAPPIER “

PAPRI CHAAT

Servings

Ingredients

For Puris

250 gms Wheat Flour
5-6 tsp Oil
1/2 tsp Baking Soda
1 pimch Salt
1/2 glass Water

For Chaat

1 finely chopped Onion
1/2 finely chopped tomatoes cut into cubes
1-2 finely chopped Green Chillies
1 tsp Chaat Masala
3-4 tsp Tamarind Sweet Chutney
1-2 tsp Green Chutney
to taste Rock Salt
for garnishing Corriander Leaves
for garnishing Thin Sev
1/2 cup Fresh Curd
1-2 Boiled and mashed potatoes

Servings

Ingredients

For Puris

250 gms Wheat Flour
5-6 tsp Oil
1/2 tsp Baking Soda
1 pimch Salt
1/2 glass Water

For Chaat

1 finely chopped Onion
1/2 finely chopped tomatoes cut into cubes
1-2 finely chopped Green Chillies
1 tsp Chaat Masala
3-4 tsp Tamarind Sweet Chutney
1-2 tsp Green Chutney
to taste Rock Salt
for garnishing Corriander Leaves
for garnishing Thin Sev
1/2 cup Fresh Curd
1-2 Boiled and mashed potatoes

Instructions

Prepare a tight dough by adding all the ingredients and cover it with wet muslin cloth for half an hour. Now make small puris and fry it till it becomes crispy. Place these puris in a plate. Once they are cooled add curd on top, then little green chutney and sweet tamarind chutney. Now sprinkle the salt, masalas, onion, tomato and garnish with coriander leaves and sev. Serve immediately . Otherwise puris will become soggy. This can be a healthy evening snack but one cannot replace this as dinner.

TOMATO AND ORANGE SALAD

Servings

Ingredients

2 Medium sized tomatoes cut into cubes
1 medium sized orange cut into small pieces
1 medium sized chopped onion (optional)
1 medium sized Lemon (extract Juice from it)
1/2 tsp Salt
little freshly ground black pepper to taste
1 small banana, peeled and chopped (optional)
10 seedless grapes
8-10 Raisins (ksimis) - Optional
1/2 tsp Chat masala

Servings

Ingredients

2 Medium sized tomatoes cut into cubes
1 medium sized orange cut into small pieces
1 medium sized chopped onion (optional)
1 medium sized Lemon (extract Juice from it)
1/2 tsp Salt
little freshly ground black pepper to taste
1 small banana, peeled and chopped (optional)
10 seedless grapes
8-10 Raisins (ksimis) - Optional
1/2 tsp Chat masala

Instructions

In a salad bowl, combine tomato, orange and onion. Pour lemon juice and add salt and freshly ground pepper. Add optional ingredients and set aside for 5 minutes. Allow the flavours to blend.

UNDHIYU

Servings

Ingredients

1 small bowl Cauliflower Chopped
1 small bowl Carrot cut into medium pieces
1 medium Methi finely chopped
2-3 pieces Tomatoes finely chopped
1 small cup Green Peas
1/2 cup Onion chopped
1 small bowl Potato cut into medium pieces
1 small bowl Bottle gourd cut into medium pieces
1/2 cup Gram Flour Besan
1/4th tsp Turmeric Powder
1/4th tsp Corriander Powder
1/2 tsp Red chill powder
to taste Salt
3-4 glasses Water
1/2 piece Lemon
1 cup Oil
1/4th tsp Sugar
1/4th tsp Garam masala
1/4th tsp Baking Soda
1/4th tsp Cumin seeds
1/4th tsp Hing

Servings

Ingredients

1 small bowl Cauliflower Chopped
1 small bowl Carrot cut into medium pieces
1 medium Methi finely chopped
2-3 pieces Tomatoes finely chopped
1 small cup Green Peas
1/2 cup Onion chopped
1 small bowl Potato cut into medium pieces
1 small bowl Bottle gourd cut into medium pieces
1/2 cup Gram Flour Besan
1/4th tsp Turmeric Powder
1/4th tsp Corriander Powder
1/2 tsp Red chill powder
to taste Salt
3-4 glasses Water
1/2 piece Lemon
1 cup Oil
1/4th tsp Sugar
1/4th tsp Garam masala
1/4th tsp Baking Soda
1/4th tsp Cumin seeds
1/4th tsp Hing

Instructions

For Pakoras Add besan, turmeric powder, garam masala, salt, sugar, baking soda, chopped methi and little water and make a thick dough. Now make small balls out of this dough and deep fry. Keep aside the pakoras.
For Gravy Take 3 tsp oil, preferable in a clay pot. If clay pot is not available then take regular pan. Add cumin seeds, hing, methi leaves and tomatoes and sauté for 2-3 minutes. Now add chopped onion, potato, cauliflower, green peas, bottle gourd, salt to taste, turmeric powder, coriander powder, red chilli powder, garam masala, sugar. Saute for 2-3 minutes. Add 3 glasses of water. Cover with lid and cook till the vegetables are half done. Now add pakoras to it and again cook till all the vegetables and done until the desired gravy is attained. Keep adding water as and when required. Serve hot with Bajra rotis or wheat phulkas.

ZERO OIL DALIA RECIPE

Prep Time

5 min

Cook Time

15 min

Servings

Ingredients

100 gms Dalia
1 (Finely Cut) Onion
½ (Finely Cut) Tomato
1 or 2 Green Chillies
¼th tsp Turmeric Powder
To taste Salt
8-10 Curry leaves
Finely cut (for garnishing) Corriander Leaves
4 cups Water

Prep Time

5 min

Cook Time

15 min

Servings

Ingredients

100 gms Dalia
1 (Finely Cut) Onion
½ (Finely Cut) Tomato
1 or 2 Green Chillies
¼th tsp Turmeric Powder
To taste Salt
8-10 Curry leaves
Finely cut (for garnishing) Corriander Leaves
4 cups Water

Instructions

Wash dalia and pressure cook till its done. Boil water in a pan. Add salt, onion, green chillies, tomatoes, turmeric powder, curry leaves and let it boil till vegetables are cooked. Now add the cooked dalia and mix well. Garnish with coriander leaves. Serve hot. Note : You can add seasonal vegetables to increase its nutritive value.

HEALTHY WHEAT BREAD

Prep Time

10 min

Cook Time

20 min

Servings

Ingredients

200 gms Wheat Flour
100 gms Milk
50 gms Curd
2 Lemon
little Salt
2 tsp Jaggery
2 tsp Oil/ghee
1 sachet Eno
1 tsp Baking Soda
1 tsp Baking powder

Prep Time

10 min

Cook Time

20 min

Servings

Ingredients

200 gms Wheat Flour
100 gms Milk
50 gms Curd
2 Lemon
little Salt
2 tsp Jaggery
2 tsp Oil/ghee
1 sachet Eno
1 tsp Baking Soda
1 tsp Baking powder

Instructions

Seive wheat flour, baking soda , baking powder & salt thoroughly. Add salt & jaggery to it. Squeeze lemon juice in milk and let it rest for 10 minutes. Once the milk curdles, add it to the wheat flour and mix softly by using hands. Now add curd, oil/ghee and eno and knead the dough with very soft hands. Apply oil on the tray and transfer this batter. Bake it for 20-25 minutes. You can also bake it in air fryer.

POHA CUTLETS

Prep Time

15 min

Cook Time

10 min

Servings

Ingredients

250 gms Thin Poha/Flattened Rice
2-3 medium size Potatoes
finely cut Corriander Leaves
1-2 (finely cut) Green Chillies
To taste Salt
1/4th tsp Turmeric Powder
1/4th tsp Cumin Powder

Prep Time

15 min

Cook Time

10 min

Servings

Ingredients

250 gms Thin Poha/Flattened Rice
2-3 medium size Potatoes
finely cut Corriander Leaves
1-2 (finely cut) Green Chillies
To taste Salt
1/4th tsp Turmeric Powder
1/4th tsp Cumin Powder

Instructions

Wash poha and drain water. Boil and mash potatoes. Mix it with poha. Add other ingredients and make a dough. Now make flattened balls and shallow fry on iron tawa. Serve hot with green chutney or tomato sauce. You can deep fry and make it more tastier and crispier if you want to serve it to small kids. This can also be a wholesome tiffin for school going children.

QUICK, EASY, MOUTH WATERING SNACK FOR KIDS

Evening time is difficult to manage for the mothers as what has to be given to the child to eat. Here’s a quick, mouth watering recipie which is so delicious and super healthy as well.

QUICK, EASY, MOUTH WATERING SNACK FOR KIDS

Prep Time

10 min

Cook Time

5 min

Servings

Ingredients

2 Nos Lijjat Papad
1 Small Onion
1 Small Tomato
Half (Optional) Green chilli
As per taste Salt
Very little Amchur
Little Chaat Masala
To sprinkle Corriander Leaves

Prep Time

10 min

Cook Time

5 min

Servings

Ingredients

2 Nos Lijjat Papad
1 Small Onion
1 Small Tomato
Half (Optional) Green chilli
As per taste Salt
Very little Amchur
Little Chaat Masala
To sprinkle Corriander Leaves

Instructions

Finely cut onion, tomato & green chilli. Mix all the masalas, salt & coriander leaves and keep it aside. Cut papad into 2 pieces. Heat a tawa and roast half piece papad. Roll it immediately into a cone when the papad is hot. You can use a tissue paper to hold it as it will be little hot. Now fill the cone with the ready masala and immediately serve it. You child would love to have this healthy snack.

MOONG DAL KHICHDI ( ESSENTIAL ESPECIALLY DURING MONSOON)

Prep Time

10 min

Cook Time

20 min

Servings

Ingredients

100 gms Moong dal (yellow)
100 gms Rice
1 tsp Cumin seeds
¼ tsp Turmeric Powder
1 or 2 Green chilli
2 tsp Oil
1tsp Ghee
½ tsp Sugar
To taste Salt
3-4 Bay Leaves
4 glass Water
1 Tomato
2 tsp Cumin Powder

Prep Time

10 min

Cook Time

20 min

Servings

Ingredients

100 gms Moong dal (yellow)
100 gms Rice
1 tsp Cumin seeds
¼ tsp Turmeric Powder
1 or 2 Green chilli
2 tsp Oil
1tsp Ghee
½ tsp Sugar
To taste Salt
3-4 Bay Leaves
4 glass Water
1 Tomato
2 tsp Cumin Powder

Instructions

Wash dal & rice thoroughly. Add water, turmeric powder, bay leaves & heat it in thick pan. Do not cover the pan with lid. Once rice & dal is semi cooked start preparing for seasoning. For Seasoning : Heat oil in a pan. Add cumin seeds. Wait until it splutters. Now add green chilli, finely cut tomatoes, little turmeric powder. Saute for 2 mimutes. Now add this seasoning to half cooked khichdi. Add little more water if required. Now add cumin powder & a dollop of ghee, also sugar. Let it boil for sometime. Serve it hot with papad, achar & curd. This is absolutely soothing for the digestive tract especially during monsoon & yummy too for all age groups.

Apple Curry Gravy

Prep Time

Cook Time

Servings

Ingredients

3 Medium size Apple 3 Medium size (Cut into pieces removing the skin)
2 Tomato
1/4th piece Ginger
50 grams Grated coconut (optional)
2-3 tsp Ghee
8-10 piece Curry leaves
1/4th tsp Cumin seeds
As required Salt To taste
2-3 Bay Leaves
To garnish Corriander Leaves
1/4th tsp Kashmiri Red Chilli Powder
1/4th tsp Turmeric Powder
1/4th tsp Mustard seeds
1/2 tsp Corriander Powder
1 cup Water

Prep Time

Cook Time

Servings

Ingredients

3 Medium size Apple 3 Medium size (Cut into pieces removing the skin)
2 Tomato
1/4th piece Ginger
50 grams Grated coconut (optional)
2-3 tsp Ghee
8-10 piece Curry leaves
1/4th tsp Cumin seeds
As required Salt To taste
2-3 Bay Leaves
To garnish Corriander Leaves
1/4th tsp Kashmiri Red Chilli Powder
1/4th tsp Turmeric Powder
1/4th tsp Mustard seeds
1/2 tsp Corriander Powder
1 cup Water

Instructions

For Gravy Grind tomatoes, bay leaves, cumin seeds, grated coconut, curry leaves, turmeric powder, red chilli powder into a fine paste. Add ghee and heat a pan adding mustard seeds. Once the seeds splutter, immediately add coriander powder. Mix well for 2 minutes. Then add the gravy. Keep stirring till the gravy leaves the sides of the pan. Now add the cut apples, mix well by adding water and salt. Keep it covered on low flame for 10-12 minutes. Garnish with coriander leaves. Serve hot with chapatti/paratha/rice.