Stuffed Puri

               A tasty and healthy  breakfast recipe. Stuffing contains two different types of lentils(daal) and other  healthy ingredients. To make it low fat, prepare stuffed Paratha instead of Puri..Serve with raita, masala-yogurt or pickle.

• Ingredients:

1. Wheat flour 1 cup
2. Semolina 1 tbsp
3. Moong daal 1/2 cup
4. Moong daal with skin 1/2 cup
5. Lemon juice 1/2 tbsp
6. Garam masala 1 tsp
7. Coriander leaves
8. Oil
9. Carom seeds 1/2 tsp

• Method:

1. Wash both the daal twice and soak it in hot water for 1 hour.
2. Keep it a side.
3. Mean while take wheat flour and semolina in a bowl .
4. Add 1 tbsp oil , carom seeds(ajwain,ajma) and salt to taste.
5. Mix all to gether.
6. Knead a dough like paratha.
7. Keep it aside by covering with damp cloth.
8. Steam both the daals for 10 mins.
9. Take steamed daals in a mixer jar and make coarse paste without using water.
10. Add lemon juice, garam masala, chopped coriander leaves and salt to taste.
11. Add 1 tsp semolina to it.
12. Semolina or suji will soak extra water from mixture.
13. Mix it well.
    
14. Make small balls out of the dough.
15. Roll out small puris out of it.
16. Take small amount of daal's mixture on rolled puri and cover the mixture with puri.
17. Again make a ball out of it.
18. Press the ball with your hands and  roll out medium thick puri.
19. Mean while heat the oil for frying.
20. Fry the rolled puri into hot oil until they puffed up and slightly changes the color.
21. Serve stuffed puri with masala curd and papad. 

Pav Bhaji flavored Rice

                  Here is a spicy and delicious pav bhaji flavored rice. This is my own creation of rice. If you want to have pav bhaji for dinner but you don't have too many vegetables in your fridge and also you don't have enough time to prepare pav bhaji then this recipe is for you. It will give you exact taste and aroma of pav bhaji.

• Ingredients:

1. Cooked rice 3 cups
2. Chopped tomatoes 1 cup
3. Chopped capsicum 1/2 cup
4. Shredded carrots 1/2 cup
5. Sliced onions 1/2 cup
6. Ginger garlic paste 1/2 tbsp
7. Pav bhaji masala 1 tbsp
8. Chilly powder 1/2 tsp
9. Dhania jeera powder 1 tsp
10. Lemon juice 1/2 tbsp
11. Butter or oil  2 tbsp
12. Chopped coriander leaves   
13. Black salt 1/2 tsp

• Method:

1. Take 1 tbsp oil in a pan.
2. Heat the oil and add chopped onion, capsicum and carrot to it.
3. Saute on medium flame until they are cooked.
4. Keep it a side.
   
5. Take another pan and add 1 tbsp oil to it.
6. Add ginger garlic paste and saute for a minute.
7. Add chopped tomatoes to it.
8. Add chilly  powder, dhania jeera powder, pav bhaji masala and salt to taste.
9. Add black salt and lemon juice to it.
10. Cook it on low flame until tomatoes are totally cooked.
11. Now add sauteed onions, capsicum and carrot to it and mix well.
12. Add cooked rice and salt to taste.
13. Mix all together.
14. Garnish with chopped coriander leaves.
15. Serve hot with lemon slice. 

Khandvi

                     This is a one type of gujrati traditional dish.You can have it as a side dish. It is so delicious easy to make and low fat dish. you can  have as a tea time snack. Khandvi will melt in your mouth.

• Ingredients:

1. Gram flour 1 cup 
2. Butter milk 3 cups
3. Turmeric powder 1/2 tsp
4. Oil 1 tbsp
5. Mustard seeds 1 tsp
6. Cumin seeds 1 tsp
7. Asafoetida 1/2 tsp
8. Coriander leaves
9. Dry coconut powder

• Method:

1. Mix together gram flour(besan) and butter milk in a thick bottomed pan.
2. Mix it properly until all lumps are gone.
3. Add turmeric powder and salt to taste.
4. Mix well.
5. Put the mixture on medium flame and stir it continuously with ladle.
6. Stir it continuously until it leaves the sides of the pan. 
7. Cook it for almost 10 mins.
8. Turn of the flame when mixture gets paste like form.
9. Take a big size of flat plate and spread the mixture on the opposite size of plate .
   
10. Spread the mixture as thin as possible.
11. Let it cool down completely and then cut it in to vertical strips.
12. Make roll out of each strips and keep it aside in a plate.
13. For tempering heat the oil in a pan.
14. Add mustard and cumin seeds.
15. Add asafoetida when mustard splutters.
16. Turn of the flame  and pour this oil on the rolls.
17. Garnish it with coriander leaves and dry coconut powder.

Homemade Banana Chips

            Everyone  loves banana chips. I tried to make it first time and it turned out very crispy and yummy.Now you don't need to buy banana chips from market because home made banana chips is very easy and quick to make.

• Ingredients:

1. Row bananas 3
2. Oil for frying
3. Pepper powder
4. Salt
5. Potato slicer

• Method:

1. Heat sufficient oil in a pan for deep frying.
2. Wash the raw banana properly and peel out its skin.
3. Take potato slicer and hold it on frying pan with your hands.
4. Make slices of banana in the way that they directly fall in to hot oil.
   
   
   
5. Keep safe distance.
6. Fry it on high flame at first afterwards slow down the flame.
7. Strain out the banana chips when you fill them crispy.
8. Spread chips on a tissue paper and sprinkle salt and pepper as you like.
9. Hot banana chips is ready to serve. 

Churma Laddoo

            Churma laddoo is an authentic recipe. I have learnt it from my mom. I make churma laddoos on ganesh chaturthi festival and it is quick and easy. You can store it for long time. From this measurement you can make 8 -10 laddoos. You can always change the level of sugar as per your taste.

• Ingredients:

1. Coarsely ground wheat flour 4 cups
2. Ghee 1 cup + 2 tbsp
3. Oil for frying
4. Jaggery 2 tbsp
5. Sugar  powder 1 cup
6. Cardamom powder 1/2 tsp
7. Mixed dried fruit powder 1 tbsp (optional)

• Method:

1. Take wheat flour in a bowl and add 2 tbsp ghee in to it.
2. Rub it properly with your hands and knead stiff dough out of it.
3. Use warm water for kneading the dough.
4. Make small rolls out of dough.
5. Flatten the rolls with your fingers .
6. Deep fry the rolls until they get golden brown color.
7. Put fried rolls on a tissue paper and cut them into small pieces.
8. Now grind the rolls in a mixer jar and make coarse powder of  it,
9. Transfer it in to a bowl.
10. Add jaggery, sugar, cardamom and dry fruit powder to it.
11. Add hot ghee or clarified butter to it.
12. Mix properly with your hands and make laddoos out of it.
13. Garnish laddoos  with almonds chips.

Stuffed Big Mirch

            This is one type of dry recipe. You can call it bharva mirch or bharela marcha. You can serve it with chapati, rice or paratha. This is one of the traditional dishes of Gujarat. It has an interesting stuffing of gram flour or besan.

• Ingredients:

1. Gram flour 2 cups
2. Big non spicy green chillies 6
3. Oil
4. Turmeric powder 1 tsp
5. Chilli powder 1 tbsp
6. Fennel seeds powder 1 tbsp
7. Dhania jeera powder 2 tbsp
8. Garam masala powder 1 tsp
9. Jaggery 2 tsp
10. Lemon 1 big
11. Asafoetida 1 tsp
12. Mustard seedsbsp  1 tsp
13. Coriander leaves

• Method:

1. Dry roast the gram flour or besan in a thick pan.
2. Roast it til it leaves aroma and slightly changes the color.
3. Keep it a side and add turmeric powder, chilli powder, dhania jeera powder and garam masala to it.
4. Add lemon juice and jaggery to it.
5. Add fennel seeds powder, 1 tbsp oil and salt to it.
6. Mix all ingredients together nicely.
7. Wash the big chilies and slit the chilies length wise.
8. Remove all seed from the chilli and make it hollow.
9. Stuff the roasted besan stuffing in to it.
10. Steam the stuffed chillies for 10 mins.
11. Keep it a side when chillies are cooked.
12. Take 1 tbsp oil in a pan for tempering.
13. Add mustard seeds and asafoetida.
14. Add stuffed chillies when mustard seeds splutters.
15. Mix it for a while.
16. Garnish with coriander leaves and serve hot.

Mix Veg Thepla

           Thepla is a vey well known recipe but I try to make it in a different way.I make it more healthy by adding some vegetables . This thepla will become a full meal if you serve it with only curd or pickle.You can pack them with you when you are travelling for long journey because you can also store it for two days.Here you go....

• Ingredients:

1. Wheat flour 2 cups
2. Thinly Shredded carrot 2 tbsp
3. Thinly Shredded bottle gourd 2 tbsp
4. Chopped mint leaves 1 tbsp
5. Chopped coriander leaves 1 tbsp
6. Chilly powder 1 tsp
7. Turmeric powder 1 tsp
8. Dhania jeera powder 1 tbsp
9. Asafoetida 1/2 tsp
10. Pepper powder 1 tsp
11. Oil

• Method:

1. Take wheat flour in a big bowl.
2. Add all dry spices (mentioned above) to it.
3. Add shredded carrot, bottle gourd, coriander and mint leaves to it.
4. Add 1 tbsp oil to it. 
5. Mix all together and make dough out of it.
6. Add little less water to make the dough because all veges will leave the water afterwards.
7. Keep it a side for 10 mins.
8. Make small balls out of the dough.
9. Roll out thin chapati out of the balls by using rolling pin.
10. Saute the chapati or thepla on a flat pan
11. Apply oil on both the sides and cook properly on medium flame.
12. Serve hot.

Rice Flakes Chivda

                    This is one type of snack.You can have it in any time of day. I try to make it low Calorie dish and yet tasty. I make lots of different snacks but always I end up with deep frying so I innovate this chivda with less oil.You can also add sev and roasted crushed papaad to it.

• Ingredients:

1. White thin poha(rice flakes) 250 grm
2. Roasted peanuts 1/2 cup
3. Roasted chanaa dal (daliya) 125 grms
4. Curry leaves few
5. Oil 2 tbsp
6. Turmeric powder 2 tsp
7. Chilly powder 1 tsp
8. Sugar 1 tsp (optional)
9. Asafoetida 1/2 tsp

• Method:

1. Heat oil in a big thick bottomed pan.
2. Add turmeric powder and asafoetida to it.
3. Add curry leaves to it.
4. Quickly add rice flakes to it.
5. Saute the rice flakes until it becomes crisp.
6. Add chilly powder and salt to taste. 
7. Add roasted peanuts and roasted chanaa dal to it.
   
   
   
   
   
8. Saute for few mins.
9. Add sugar if you like.
10. Mix all together properly.
11. Let it cool down completely and store it in an air tight container.

Dudhui Chanadaal

            Dudhi chana daal is an authentic Gujarati dish.It is easy to make and healthy. Dudhi (bottle gourd  or lauki) has its own benefits and daal is full of protein and vitamins.This dish is a great combo for a meal.You can serve it with rice or chapati.

• Ingredients:

1. Chopped bottle gourd 1 cup 
2. Chana daal 1 cup
3. Chopped tomatoes 2 tbsp
4. Lemon juice 1 tbsp
5. Sugar 1 tsp(optional)
6. Oil 1 tbsp
7. Mustard seeds 1 tsp
8. Curry leaves 5-6
9. Coriander leaves 
10. Ginger paste 1 tsp
11. Chilly powder 1 tsp
12. Turmeric powder 1 tsp
13. Dhani jeera powder 1 tbsp
14. Asafoetida 1/2 tsp

• Method: 

1. Wash chana daal and chopped lauki twice.
2. Cook daal and dudhi in a pressure cooker on low flame.
3. Cook it until 5 whistles and keep it a side
4. For tampering take oil in a small pan.
5. Add mustard seeds to it.
6. Add asafoetida when mustard splutters.
7. Add curry leaves and add this oil to cooked daal.
8. Add chopped tomatoes, chilly powder, turmeric powder, dhania jeera powder and salt to taste.
9. Add ginger paste ,sugar, lemon juice to it and mix properly.
10. Cook it on low flame for another 5 mins.
11. Garnish with coriander leaves and serve with paratha.

Creamy Spinach with Potato

                      Spinach and aalu combination is very well known.This combination is proved and perfect.You can serve this dish with rice, chapati or paratha. Try it once then you will make it again and again.This recipe is full of iron and dietary fibers.

• Ingredients:

1. Spinach 2 bunch
2. Chopped onion 3/4 cup
3. Ginger paste 1 tsp
4. Garlic paste 1/2 tbsp
5. Garam masala 1 tsp
6. kasuri methi 1 tsp
7. Pepper powder 1 tsp
8. Fresh cream 2 tbsp
9. Curd 1 tbsp
10. Whole jeera 1 tsp
11. Chopped Coriander leaves 1/2 cup
12. Potatoes 2 medium size
13. Chilly powder 1 tsp
14. Oil 1 tbsp

• Method:

1. Wash spinach leaves properly and hit the water in a pot.
2. Add spinach to the boiling water and cook until it changes the color.
3. Turn of the flame and strain the spinach.
4. Wash the spinach by cold water in the strainer. 
5. Take spinach and coriander leaves to a mixer jar.
6. Add fresh cream to it and grind it.
7. Keep the spinach puree a side.
8. Peel the potatoes and chop them like finger fries.
9. Heat the oil in a pan and add jeera to it.
10. Add potato chips to it when jeera splutters.
11. Add salt to taste and cook potato chips on medium flame
12. Cook potatoes with lid on and keep steering in between for 5 mins.
13. Strain the chips from pan and keep it a side.
14. Now take onion, ginger and garlic in a jar and bled it into smooth paste.
15. Heat the 1 tsp oil in a pan and add the onion paste to it.
16. Add chilly powder, pepper powder, kasuri methi , garam masala and salt to taste.
17. Add little water to it and cook it for few mins.
18. Add cooked potato chips to it and mix it properly.
19. Add spinach puree to it and adjust the seasonings to it.
20. Turn of the flame and add curd to it.
21. Serve hot.