HEALTHY RECIPES



DAHI VADA RECIPE



Ingredients for Wada

Dhuli urad dal - 250 grams or 2 cup

Dahi (yoghurt) - 800 grams or 8 cup

Roasted cumin powder - 1 tbl spoon

Red chilli powder - 1 tea spoon

Chat masala - tea spoon

Asafoetida - a pinch

Salt - as required


How to prepair Dahi Wada

Dahi vadaFirst, let's wash urad dal and soak it in water for 2 hours. Drain water and grind the dal till it becomes a paste. Keep the paste of the dal in the fridge for 2 hours. Than add salt as required and mix it well. Heat oil in a frying pan to fry Dahi Vada. Take a small bowl and cover it with a clean cloth. Hold the cloth from the back of the bowl such that it stretches over the mouth of the bowl. Wet the cloth with a little water. Take out some urad dal paste with the help of your finger. Put the paste on the cloth. Flatten the paste and make a round shape with the help of your fingers. Take out the round Vada and put it in the frying pan. Fry till it becomes brown. Take out the fried Vada and keep it on a plate (You can fry 3 to 4 Dahi Vadas at a time ). Make all Dahi Vadas similarly. Take 1 litre water, add salt and pinch of asafoetida, and heat it till it becomes warm. Put all the Dahi Vadas into the water and cover it. After soaking them for half an hour, take out the Vadas from the water. Now sqeeze out the excess water from the Vadas by pressing with your hand. Most of the oil will get squeezed out too. Arrange the Vadas in a tray or a shallow bowl. Add 1/2 tea spoon of salt to thick curd. Beat well, and pour the curd mixture till it covers all the Vadas. Sprinkle chilli powder, roasted cumin powder and chat masala on the Vadas. Garnish with coriandar leaves and keep it refrigerated for 1/2 an hour. Serve Dahi Vadas with sweet chuttney and green chuttney.



Papdi Chat Recipe



Ingredients for Papdi Chat

Small Papdi - 1 bowl (fried)

Urad Dal Pakodi - 1 bowl (fried)

Kabuli Channa - 1 bowl (boiled)

Potato - 2 bowls (boiled)

Curd - 500 gms

Salt - 1/2 tea spoon or according to the taste

Roasted Cumin Seeds - 2 tea spoon

Chat Masala - 1 tea spoon

Sweet Chutney - 1 small bowl

Green Chutney - 1 small bowl

Coriander leaves - 2 table spoon


Method - How to make Papdi Chat

How to make Small Papdi: Take 100 gms maida and knead it like we do to make mathari. Divide the dough into 2 parts and make balls from it. Roll these balls like a chapati and cut it into 3 cms. round shape with the help of a pan or a bowl which have sharp corners. If you want to you can also make small balls and roll it like a mathari. Make 5-6 holes in the mathari with knife and fry till they are brown, in the same manner as we make mathari.

How to make Urad Dal Pakodi: Wash the urad dal and soak it for 2 hours in the water. starin the water and grind it in the mixer. Make a batter suitable to make a pakodi. Now take small portion of the batter in your hands and fry them in the oil till they turn brown in colour. Make pakodi in the same way as we make Dahi Vada . Dip the urad dal pakodi in warm water and strain the excess water. Cut the potatoes into small pieces. Whisk the curd and put salt and roasted cumin powder into it. Take a glass bowl and a broad pan. Put papdi, pakodi, channa and potato into the tray. Pour the curd mixture over the papdi, pakori, channa and potato in the tray. Now put sweet chutney and green chutney over the papdi and other ingredients in the tray. Sprinkle some chat masala and garnish with coriander leaves. Your Papdi Chat is ready. Serve it to your family members and eat yourself and do not forget to tell us whether you liked it or not



VEG SALAD WITH YOGURT DIP



Ingredients:

Mint leaves - 1/4 cup

Garlic - 4 cloves

Cherry Tomatoes - 8-10

Carrots - 3 medium

White Radish - 1 medium

Red Radish - 4

Ice lettuce - 8-10 leaves

Cucumbers - 2 medium

Skimmed Milk Yogurt - 4 cups

Sesame Seeds (white) - 1/4 tsp

Lemon Juice - 1 tsp

Salt to taste


How to make veg salad with yogurt dip:

  • Wash the cherry tomatoes & cut them into halves.
  • Peel carrots, wash & cut it into finger sized pieces. peel white radish, wash & cut into finger sized pieces.
  • Clean mint leaves, wash and reserve some leaves for decoration and chop the remaining. peel & chop garlic finely.
  • Wash red radish & quarter each. wash lettuce leaves & soak in chilled water. peel cucumber, wash and cut into finger sized pieces.
  • Hang skimmed milk yogurt in a muslin cloth to remove excess water. toast the sesame seeds lightly & cool.
  • Combine thick yogurt with chopped mint, lemon juice, white sesame seeds & garlic. mix thoroughly. add salt to taste and chill.
  • Just before serving drain the lettuce leaves and spread on a serving plate, arrange the prepared vegetables decoratively and serve with the chilled dressing.


Vegetable Bean Soup



Ingredients

ground pepper - 1/2 tbsp

salt - 1/2 tsp

Olive oil - 2 tsps

Vegetable broth - 1 cube

Carrots - 2 medium sliced

Celery - 2 stalks

Fresh cilantro - 1/2 g

Garlic - 2 cloves

Onions - 1 cup sliced

Tomatoes - 1 cup diced

Water - 1 cup

Kidney beans - 1 cup

White beans - 1 cup


Directions:

  • Heat the oil in a large saucepan over medium heat.
  • Add celery, carrot, onion, and garlic (optional). Cook, stirring occasionally until softened, about 10 minutes.
  • Stir in the tomatoes, kidney beans (rinsed and drained), white beans (rinsed and drained) and prepared vegetable broth (water and cube); bring to a boil.
  • Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended, about 30 minutes.
  • Add cilantro, salt and pepper; cook, stirring occasionally, about 5 minutes.


ORANGY ICE TEA



Ingredients:

Orange juice - 1 glass

Tea bags - 2

Water - 2 glasses

Sugar - 4 tbsp

Ice-cubes - 10


To Garnish

mint leaves (phudina)

4 orange slices


Method:

  • Put 1 glass of water, sugar & tea bags in a saucepan and bring to a boil.
  • Cool & Remove the tea bags.
  • When the tea is completely cold, add the orange juice & 1 more glass of water.
  • Put 4 ice cubes i each glass & pour the tea mixture over it.
  • Garnish with a slice of orange & mint leaves.
  • Serve immediately.

Tips: You can also use apple juice or pineapple juice instead of the orange juice.



High Fibre Chilas



Ingredients

Buckwheat (kutto or kutti no daro) - ½ cup

Sanwa millet (sama) - 1 tbsp

Low fat curds (dahi) - ¼ cup

Ginger-green chilli paste - 1 tsp

Carrot / Beetroot - 2/3 cup grated

Spring onions with greens - 2/3 cup chopped

Coriander (dhania) - 1 tbsp chopped

Cooking Oil - 1 tsp

Salt to taste


Directions


  • Combine the buckwheat, curds, sanwa millet with ½ cup of water and mix well.
  • Allow it to soak for 2 hours.
  • Liquidize this mixture in a blender till it is a smooth purée.
  • Pour it into a bowl and add the ginger-green chilli paste, carrot, spring onions, coriander and salt and mix well.
  • Pour approx. 3 tablespoons of this batter onto a heated non-stick pan. Cook the chila on both sides using a little oil, till both sides are golden brown.
  • Repeat with the remaining batter to make 3 more chilas.


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