Being Healthy

Ingredients for ragi oats chilla -
2 beet roots
2 cup ragi flour
1/2 cup oats
1⁄2 tsp ajwain
1⁄2 tsp turmeric powder
1⁄2 tsp pepper powder
Salt as per taste
2 tbsp curd
1 tsp ghee
1 cup water
1 onion (chopped)
1⁄4 cup corriander leaves
1 tbsp green chillies (chopped)
Few peanuts
1 tbsp oil

Ingredients for pumpkin chutney -
200 grams yellow pumpkin chopped into cubes
1 medium sized tomato
1 medium sized onion
1 inch piece of ginger
1 tsp corriander seeds
1 inch tamarind piece
4 red chilies
1/4 tsp of asafoetida
few curry leaves
salt to taste
1/2 tsp oil
1/4 tsp roasted urad dal
1/4 tsp roasted channa dal
4-6 curry leaves

Method for ragi oats chillas -
Steam 2 beet roots for 10 minutes in a steamer (cut them into few slices) until cooked properly. Allow to cool.
Grind the steamed beet root into a smooth paste.
Take a bowl , add ragi flour , oats roasted and powdered, ajwain, turmeric powder, pepper powder, salt, curd, ghee.
Now add pureed beetroot into the bowl and mix well.

Add enough water to the bowl to get a semi-flowy batter.

Heat a pan on a medium flame and pour a ladle full of batter into the heated pan. Spread evenly. Top it with chopped spring onions, coriander leaves, green chili, and peanuts.
Cover and cook for 2 minutes on medium flame. After 2 minutes flip over and cook for another 2 minutes.
Cook until it turns crispy on both sides.
Serve with pumpkin chutney.

Method for pumpkin chutney -
Peel the hard skin of the pumpkin and chop it.
In a pan, heat 1 teaspoon oil, when it is hot curry leaves, urad dal , channa dal, chopped ginger, asafoetida and red chilies and saute for a minute.
Next add the chopped tomato and onion and chopped pumpkin, coriander seeds and 1/2 cup of water. Cover and cook for 8-10 mins, until the pumpkin becomes soft.
Once done, take it off the stove, let it cool. Now grind until smooth. No need to add water.

#𝑏𝗲𝐢𝑛𝐠ℎ𝗲𝑎𝘭𝑡𝒉𝘆 #𝒏𝙪𝘵𝙧𝘪𝑡𝘪𝐨𝗻𝒎𝘰𝘯𝘁𝘩 #𝑛𝑢𝘁𝘳𝐢𝐭𝘪𝐨𝗻𝙖𝐥𝙧𝘦𝑐𝘪𝘱𝘦 #𝗵𝗲𝒂𝘭𝐭𝒉𝑦𝘮𝘦𝐚𝐥𝒔 #𝐡𝒐𝐦𝗲𝗰𝑜𝘰𝗸𝐢𝗻𝒈 #𝙝𝗲𝒂𝑙𝑡𝗵𝑡𝘰𝘢𝐥𝑙

Ingredients -
1 cup thick poha , washed and drained
1 cup ragi (nachni / red millet) flour
1/2 cup curd
1/2 cup grated bottle gourd
1/2 cup grated carrot
1/4 cup boiled green peas
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
Salt to taste
1 tsp oil
1 tsp mustard seeds
2 tsp sesame seeds
A pinch of asafoetida

Method -
1. Combine the curds and 1½ cups of water in a deep bowl and whisk well.
2. Add the poha, mix well and keep aside for 20 minutes.
3. Add the bottle gourd, carrot, green peas, ginger-green chilli paste, turmeric powder, chilli powder and salt and mix well. Keep aside.
4. Heat a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and dry roast for few seconds.
5. Add this to the poha- curd-vegetable mixture and mix well.
6. Add the nachni flour and mix well.
7. Heat a non-stick pan and grease it with little oil. Pour a portion of the batter on it and spread it evenly, cover with a lid and cook on a medium flame for 10 to 12 minutes or till both the sides turn golden brown in colour.
8. Serve these pancakes with any curd dip or chutney.

Ingredients —
3 potato boiled and mashed or 150-200 gm scrambled paneer
1/2 cup carrot finely chopped
1/2 cup onion finely chopped
1 cup boiled peas
2 chopped green chilli
1 tsp ginger paste
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1 tsp corriander powder
1/4 tsp garam masala
1 tsp aamchur powder
1 tbsp oil for roasting
4-6 leftover rotis

Method —
1) Heat a pan with 1 tsp oil , add the whole jeera and saunf , green chillies, ginger paste, sauté it. Add the finely chopped carrot, onion and saute for 2min.

2) Now add all the dry masalas and aamchur powder, and the mashed potatoes or scrambled paneer, corriander leaves and mix well. Keep aside this filling and let it cool down for sometime.

3) Cut the chapati into 2 halves. Give it a cone shape and stuff the above made filling.
Now either fold and tuck in edges to seal the cone. Or use any flour slurry to seal the cone.

4) Take a pan and brush the oil on it. Once properly heated, place the roti samosas and roast well on each side on a low to medium flame, until golden brown colour.

5) Serve the roti samosas with your favourite chutney or dip (tomato, mint, chilli, curd, can be used for various dips/chutney).

#𝙗𝙚𝙞𝙣𝙜𝙝𝙚𝙖𝙡𝙩𝙝𝙮 #𝙩𝙖𝙨𝙩𝙞𝙚𝙨𝙩𝙩𝙬𝙞𝙨𝙩 #𝙨𝙞𝙢𝙥𝙡𝙚𝙨𝙣𝙖𝙘𝙠 #𝙨𝙩𝙚𝙖𝙢𝙚𝙙𝙥𝙤𝙝𝙖𝙫𝙖𝙙𝙖 #𝙝𝙚𝙖𝙡𝙩𝙝𝙮𝙘𝙤𝙤𝙠𝙞𝙣𝙜 #𝙚𝙖𝙨𝙮𝙧𝙚𝙘𝙞𝙥𝙚 #𝙣𝙪𝙩𝙧𝙞𝙩𝙞𝙤𝙪𝙨𝙘𝙝𝙤𝙞𝙘𝙚𝙨 #𝙝𝙚𝙖𝙡𝙩𝙝𝙞𝙣𝙚𝙨𝙨𝙩𝙤𝙖𝙡𝙡

Ingredients —-
Flaked Rice/ Poha- 1 cup
Semolina – 1 tbsp
Curry Leaves Curd -1/2 cup
Salt as per Taste
Chopped Coriander
Mustard – 1 tsp
Cumin seeds -1/2 tsp
Garlic – 1 tsp
Chopped green chilli – 1-2
Chopped red chilli - 1-2
Chopped Onion – 1
Chopped Tomato – 1
Coriander Powder – 1 tsp
Garam Masala – 1/4 tsp
Cumin Powder -1/2 tsp
Red chilli powder- 1/2 tsp
Turmeric – 2 Pinch
Water – 2 tsp
Curd – 2 tbsp
Oil - 2 tsp

Method —

1. Take 1 cup of Poha/Flatten Rice, wash it 3-4 times and leave it for 2 minutes.
2. After 2 minutes, take a grinding jar and add soaked poha. Add 1 tbsp semolina, some curry leaves, 1/2 cup of curd and salt as per taste. Grind and make a coarse paste. Add chopped coriander and chopped red chilli, and mix well.
3. Prepare small vada with the above mixture and place them onto a greased strainer plate.
4. Add water in a deep pan and heat it , close the lid and let the water boil.
5. After the water starts boiling, place Vada Strainer on the pan. Close the lid and cook for 10-12 minutes on medium flame.
6. After 10-12 minutes, turn off the flame and take out the strainer plate to the platform and transfer all steamed poha vada to a plate.
7. Heat a pan, add 2 tsp of oil, and add 1 tsp of mustard seeds and 1/2 tsp of cumin seeds, and let it crackle.
8. Add 1 tsp of chopped garlic and 2 chopped green chilli, and 1 chopped onion and roast well.
9. Add 1 chopped tomato, salt as per taste, 1 tsp of coriander powder, 1/4 tsp of garam masala, 1/2 tsp of cumin powder, 1 tsp of red chilli powder, 2 pinch of turmeric powder, and roast well.
10. Turn off the flame, add 2 tsp of water and mix well. Then add 2 tbsp of curd and mix well.
11. Turn on the flame again and cook for few minutes.
12. After that add prepared steamed poha vada and mix well. Add chopped corriander and mix well.

Serve the steamed poha vada with any chutney of your choice.

Note — you can enjoy the plain steamed poha vada too., skipping the stir frying step.

#𝙗𝙚𝙞𝙣𝙜𝙝𝙚𝙖𝙡𝙩𝙝𝙮 #𝙨𝙝𝙖𝙧𝙞𝙣𝙜𝙝𝙚𝙖𝙡𝙩𝙝𝙮𝙧𝙚𝙘𝙞𝙥𝙚 #𝙖𝙢𝙖𝙧𝙖𝙣𝙩𝙝𝙗𝙚𝙣𝙚𝙛𝙞𝙩𝙨𝙛𝙤𝙧𝙝𝙚𝙖𝙡𝙩𝙝 #𝙙𝙚𝙡𝙞𝙘𝙞𝙤𝙪𝙨𝙩𝙧𝙖𝙣𝙨𝙛𝙤𝙧𝙢𝙖𝙩𝙞𝙤𝙣 #𝙖𝙢𝙖𝙯𝙞𝙣𝙜𝙛𝙤𝙤𝙙 #𝙨𝙞𝙢𝙥𝙡𝙚𝙩𝙤𝙢𝙖𝙠𝙚 #𝙥𝙖𝙘𝙠𝙚𝙙𝙬𝙞𝙩𝙝𝙛𝙡𝙖𝙫𝙤𝙪𝙧𝙨 #𝙢𝙪𝙨𝙩𝙩𝙧𝙮 #𝙝𝙚𝙖𝙡𝙩𝙝𝙮𝙚𝙖𝙩𝙞𝙣𝙜𝙜𝙤𝙖𝙡𝙨

Ingredients—

2 cups rajgira (amaranth) flour
1 onion, chopped
1 big green chilli, chopped
1 tbsp green coriander leaves, finely chopped
1 tbsp mint leaves, finely chopped
1/2 tsp cumin seeds
Salt to taste
1 tsp red chilli powder
1/2 tsp aamchur powder
1 tbsp oil
1/4 cup cabbage, chopped
1 tbsp carrot, chopped
1 cucumber, grated
2 tbsp paneer
1 cup curd

Method —

1. Heat oil, add jeera saute add green chilies,add finely chopped onion. Saute till light golden.
2. Add grated cucumber and all the chopped vegetables to it. Saute for a few minutes. Keep aside and let it cool.
3. Add paneer in the mixture. Mix nicely.
4. Add Rajgira flour in it. Add salt,red chilli powder and aamchur powder and chopped in it.
5. Make patties out of it. Grill patties on both the sides in a grill pan.
6. Take curd in a bowl and add chopped corriander and mint leaves. Mix it well. Add jeera powder.
6. Serve with the curd mixture and/or green chutney. Can also be served with any vegetable soup.

Note — in case of a fast — one can avoid adding the vegetables that can’t be used during fasting.