Choley Curry With A Healthy Twist | Beetroot Based Chickpea Curry | चुकंदर छोले करी

Whenever I find cooking is becoming dull and boring, I buy beets. The bright red root vegetable is packed with fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C and its bright pink color adds a little color to my life and in my cooking as well. 🙂 🙂 The Beetroot imparts a beautiful pink color to this dish. Naturally sweet, spices perfectly blend with beets and it tastes delicious. This time I tried beetroot with choley curry and it came out delicious. Do try this recipe.

Choley Curry With A Healthy Twist

Beetroot is often limited to salads or sambar maybe cutlet. But this recipe makes the beetroot a star. This vegetable is often avoided for the muddy flavour. But with the pairing with chickpeas and some Indian spices, you would not mind having this yummy delicious curry. Beetroot is good for your heart and if you don’t have it in your regular diet, you must find ways to have it. Even for kids, introducing beetroot at a young age will ensure they don’t neglect this vegetable.

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Ingredients:
Kabuli chana or Chickpea ( soaked overnight ) – 1 & 1/2 cups
Beetroot– 1 medium size
Roughly chopped tomato – 3 large
Finely chopped ginger – 1 tbsp
Finely chopped garlic – 2 tbsp
Finely chopped onions – 4 small size
Ghee or oil – 5 tbsp
Green Chilli – 1

List of Whole Masala
One bay leaf
One stick of cinnamon
Cumin or Jeera – 1 tbsp
Black cardamom – 1

Spices
Paprika – 1/2 tbsp
Coriander powder – 3 tbsp
Chana masala – 1 tbsp
Himalayan pink salt to taste
Few fresh coriander leaves or dry coriander leaves powder for garnish

Beetroot Based Chickpea Curry

Method:

  1. Put soaked chickpea and grated zucchini with 2 cups of water, a pinch of salt in a pressure cooker. Mix them well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
  2. Check to see the Chickpea are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  3. Make a tomatoes, beetroot and green chilli puree in a food processor. Don’t make fine paste. Make it coarse.
  4. Heat oil in a deep non-stick deep pan and whole masalas (above mentioned). Saute for 15 seconds. Then add finely chopped ginger, garlic and cook for 4 minutes on low heat.
  5. Add finely chopped onions and saute till brown ( 8 minutes on low heat)
  6. Now add add all spices (except coriander leaves) with little water. Cook for 2 minutes on low heat.
  7. Add tomato beetroot green chilli puree and mix well. Stir well and cook until gravy starts leaving oil from corners.
  8. Then add boiled chickpeas (with 1 cup of boiled water) and cook for 10 minutes on low heat. ( adjust consistency according to your preferences)
  9. Garnish with fresh coriander leaves and serve hot with plain parathas or rice or with quinoa.
चुकंदर छोले करी

Tomato Based Indian Curry | Zucchini Kofta Curry | Tomato Yoghurt Red Curry | No Fried Kofta

Red, juicy and plump, tomatoes are an intrinsic part of our daily preparations. Be it soup, stews or chutney, a tinge of tomato can improve just about anything and add an inherent richness to the dish. It has become such a mainstay in our kitchen, that it is hard to imagine that they are not even a native of India.

Tomato Based Indian Curry

Here I have a healthy version of zucchini kofta curry. With this simple recipe, cooking becomes not only less tedious but healthier as well, as koftas are made in less oil than deep-frying. The kofta are most traditional when deep fried. The soft dumpling mixture holds its round shape really well and you have a crispy outside and soft, melt in your mouth interior. But in this curry koftas are not deep fried.

Kofta Curry

This ubiquitous summer squash contains zero fat, but has a good amount of potassium–even more than the banana. It is full of antioxidant that are found in the skin and seed, and also contains a significant amounts of vitamins B6, riboflavin, folate, vitamin C, vitamin K, and manganese. This makes zucchini, also known as courgette, a nutrient-dense food that you should include in your diet.

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Ingredients :
Zucchini koftas – 12 pieces
Roughly chopped tomatoes -6
Roughly chopped onions ( chopped lengthwise)- 2 big
Roughly chopped ginger – 2 inches
Sliced garlic – 4
One green chilli
Oil or ghee – 2 tbsp
Red chili powder – 1 tsp
Greek yogurt – 1/4 cup

Spices:
Cumin seeds – 1 tsp
Turmeric  – 1 & 1/2 tsp
Red chilli powder – 1 tsp
Coriander powder – 2 tbsp
Kitchen king or Sabzi masala  or Chana masala – 1 tsp
Roasted cumin powder – 1 tsp
Himalayan pink salt to taste

Whole Spices – Bay leaf ( one), black cardamom (one), few cloves, few black pepper

Zucchini Kofta Curry

Method :

  1. Heat a pan and add chopped tomatoes, onions, green chilli, garlic, ginger, whole spices with 1 cup of water and salt, red chilli powder.
  2. Mix well and let it cook on a medium flame for 20 minutes, while stirring occasionally.
  3. Switch off the flame and let the mixture (remove baf leaf) cool down. Then make a smooth paste and sieve prepared masala.
  4. Put ghee in a pan and add cumin seeds, spices (mentioned as above) with little water. Cook masala on low flame for 15 seconds.
  5. Add prepared tomato sieve mixture. Leave it to simmer for 10 minutes on low heat.
  6. Now add greek yogurt, stir well and cook for 5 minutes on low heat or until gravy starts leaving oil from corners.
  7. Add 2 cups of boiled water and cook for 10 minutes on medium high heat.
  8. Now add prepared koftas and simmer gravy for 5 minutes.
  9. Garnish with fresh coriander leaves and serve hot with rice or plain parathas.
Tomato Yoghurt Red Curry

Tofu Kali Mirch | Tofu Black Pepper White Curry | Onion Yogurt Based Curry

Tofu Kali Mirch is a tasty & delicious dish prepared using tofu , pepper and onion-curd gravy. The dish is a beautiful blend of creamy gravy and the pungency of peppercorns. While onions add a traditional Indian flavour to the dish, the curd adds a sour taste. Once you taste tofu kali mirch, you will get a subtle taste of cream and Greek Yoghurt along with a spicy note.

Onion Yogurt Based Curry

Kali Mirch or Black Pepper is the highlight of this dish. In this Tofu Kali Mirch or Tofu Black Pepper White Curry, the presence of kali mirch is marked in a subtle way without overpowering the gravy with its pungency. Addition of greek yogurt gives a faint sour taste to the gravy and also balance the pungency of the black pepper.

Kali Mirch Or Black Pepper

Tofu Kali Mirch | Tofu Black Pepper White Curry | Onion Yogurt Based Curry

Serve Tofu Kali Mirch with Paratha for the weeknight dinner. Pepper lends a pungent but not harsh touch of spiciness to the dish, making it seem quite different from the usual. This recipe adds great variety to the vegetarian dinner menu for the parties as well. 

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Ingredients :

Tofu – 200 gms (cut into squares)
Crushed Black Pepper – 1 tbsp
Roughly chopped white onions – 3 medium size
Green chillies – 2 (cut lengthwise)
Bayleaf – 1
Black cardamom – 2
Green cardamom – 1
Garlic – 3 (cut into half)
Ginger – 3 small pieces
Cashew Nuts – ¼ cup ( soaked overnight or 1 hour)
Greek Yoghurt – 3/4 cup
Himalayan pink salt to taste
Oil or Ghee – 3 tbsp

Tofu Kali Mirch

Method :

  1. Sprinkle some himalayan pink salt and crushed black pepper on Tofu and keep aside.
  2. Heat a pan and add onions, chillies, bayleaf, black cardamom, green cardamom, ginger, garlic, soaked cashew nuts along with 4 cups of water.
  3. Cover and let it boil for 20 – 25 minutes till the onions are tender.
  4. After 25 minutes strain prepared onion cashews mixture.
  5. Remove bayleaf, green chilli, black cardamom, green cardamom and let it cool down the mixture.
  6. Now blend prepared onions cashews with Greek Yoghurt. Make a smooth onion yoghurt puree.
  7. Sieve onion yoghurt puree.
  8. Heat a pan and add oil, once it is hot add the onion yoghurt puree.
  9. Cook this curry for 10 minutes on medium high heat and till curry starts thicken up.
  10. Now add tofu squares with crushed black pepper, himalayan pink salt to taste and 1 cup of water. Cook for 5 minutes on low heat and then remove it to bowl.
  11. Garnish with fresh crushed black pepper. Serve hot with rice or paratha.
Tofu Black Pepper White Curry

Oats Whole Wheat Banana Bread | Baking in Kadai (Wok) | Best Use of Overripe Bananas

Got a ripe banana or two sitting around? You’re in luck. Ripe and overripe bananas are a superhero. Because overripe bananas provide plenty of sweetness, you can get by with adding much less sugar.

Wholesome Bread

This bread is super moist made with whole wheat flour, oats flour, ripe bananas, mix with healthy chopped pecans, walnuts, dried red cranberries and topping with sesame, and flax seeds in every bite. The darker, softer, and blacker the better. Super-ripe bananas are easier to mash so you can get a nice uniform texture. The banana puree blends in with the other ingredients and bakes a perfect bread.

Baked In Kadai

I bake with whole-wheat flour as much as possible. It has almost four times more fiber than all-purpose flour and provides more potassium, magnesium, and zinc. Baking is a science-not all baked goods are ideal candidates for whole-wheat, but if you experiment, you’ll find many recipes just as delicious with whole-wheat flour. I have been baking from the last 10 years with whole wheat flour. Each time results are awesome and delicious.

Whole Wheat Carrot Banana Cake, Whole Wheat Banana Choco Cake, Banana Malpua, Chocolate Peanut Butter Banana Cake 

Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants. A simple yet satisfying eggless chocolate brownie that makes a healthy breakfast or snack option or can be served with tea. Earlier, I baked Nutty Oats Chocolate Cake with the combination of whole wheat and oat flour on my birthday. It turned out super moist and tasty. You can replace oats flour with whole wheat or all-purpose flour in baking.

Oats – Oats are among the healthiest grains on earth.

Oats Whole Wheat Banana Bread | Baking in Kadai (Wok) | Best Use of Overripe Bananas

So next time, don’t even think about tossing out those overripe bananas. Just bake this wholesome banana bread and enjoy in breakfast or lunch or with evening tea.

Ingredients :
Ripe Bananas – 3 (medium size)
Whole Wheat Flour – 1 cup
Oats Flour – 1/2 cup
Refined Oil – 1/4 cup
Brown sugar – 1/4 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Cinnamon powder – 1/2 tsp
Chopped walnuts & pecans, dried cranberries (1/4 cup each)
Sesame , flax seeds, chopped walnuts & pecans, dried red cranberries (3 tbsp each) for toppings
A pinch of Himalayan pink salt

Healthy Wholesome Slice

Method :

  1. Grease baking pan with little oil and flour OR line baking tin with butter paper.
  2. Dry Ingredients – Sieve whole wheat flour, oats flour, baking soda, baking powder, himalayan pink salt directly in the bowl. Add cinnamon powder and mix it well. Keep it aside.
  3. Wet Ingredients – In a mixer add bananas, brown sugar, oil and grind it into a smooth paste.
  4. Now mix chopped walnuts, pecans and dried cranberries with dry ingredients.
  5. Now mix wet and dry ingredients. Put the prepared batter into a greased pan. Sprinkle topping over batter and with help of spatula or spoon press nuts gently.
  6. Tab the pan on a countertop to release any large air bubbles.
  7. Put the pan into the preheated kadai (wok) and bake it for 1 hour.
  8. When bread is done, allow to cool for 10 minutes. Remove bread from the pan and set them on a rack set over a tray or sheet pan.
  9. Allow bread to cool completely before slicing and enjoy.
Oats Whole Wheat Banana Bread

Tips:

  1. Adjust brown sugar according to your taste.
  2. Baking time may vary.
  3. If bread batter looks dry, add 2- 4 tbsp of milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
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HOW TO BAKE THE CAKE IN KADAI (wok)

In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.

Baked In Wok


Adrak Elaichi Chai | Ginger Cardamom Tea | My Favorite Beverage | To My All Chai Partners

My morning is incomplete without adrak elaichi wali chai and the aroma of elaichi (green cardamom) and flavor of ginger. The aroma, flavor and taste of ginger is something I extremely fond of in my tea. Ginger also has a lot of health benefits.

Indian Chai

In India, the term “Chai” means tea. Since most Indians drink tea boiled with milk and sugar the word has become synonymous with milk tea. There are several variations and the names usually indicate the condiment used with the tea. But two important ingredients are – ginger (adrak) and green cardamom (elaichi).

Main Ingredients

A “Masala Chai” is a chai tea with milk and a hint of spices – cardamom, cloves, and cinnamon mostly. Saunf wali chai is the same milk tea flavored with fennel seeds. The main difference between chai and masala tea is the addition of spices. Chai is black tea and hot milk, while Masala tea will combine black tea, milk and a few spices. Everyone has a preference when it comes to chai. Some prefer more milk or no milk, some prefer a strong, some prefer with sugar or without sugar or with gur (jaggery ). Being a Pahadi, Chai is like a drug to us – whatever the time maybe we are always ready for having a good cup of tea because “One cuppa chai is all we need”. 

Proud Pahadi

But one nice thing about making chai is, that while brewing it in a pot, the aroma of spices will fill the air and make you anticipate the delicious drink soon to be enjoyed. I can sip chai throughout the day. I prefer chai with food, or as a dessert with tea time cake or dried fruits in short with anything :). 

Adrak Elaichi Chai

It is really a tasty and fulfilling drink when you enjoy with your family and friends. “Friendship and tea… Millions of bits & a lot of hot water make a good, strong brew.

I have amazing my Chai partners and strangely I find myself sharing my innermost secrets with them over a cup of chai. Sometimes, I feel there is some sort of mental connection that chai lovers share between them.

Adrak Elaichi Chai | Ginger Cardamom Tea | My Favorite Beverage

Start your day on the right track by using this recipe to make a cup of Adrak Elaichi ki chai. Chai is served hot and warms your body up especially during monsoons and cold winters. This tea helps clears up your sinus and is a great drink to have when you have sore throat or a cold. It is also good for digestion. 

Ingredients :
For 2 Cups 
Water – 1 & 1/2 cups
Milk – 3/4 cup
Tea powder – 1 tsp
Grated ginger – 1 inch
Crushed Black pepper – 2
Green cardamom powder – 1/2 tsp
White or brown sugar – 2 tsp

Ginger Cardamom Tea

Method :

  1. Heat water in a saucepan and allow it to boil.
  2. Add tea powder, crushed black pepper with ginger. Boil it for 2-3 minutes.
  3. Now add milk and simmer for 8 minutes. Add sugar and green cardamom powder.
  4. Again simmer for 3 minutes. Then switch off the flame.
  5. Filter prepared chai into cups and serve with biscuits.

Tips : Adjust sugar according to your taste.

Ginger Cardamom Tea

Besan Dhokla | Steamed Gram flour Sweet Savory Cake | My Favorite Breakfast

Besan Dhokla is one my favorite breakfast. Dhokla is a Gujarati recipe made using besan, baking soda or Eno, and tempered with curry leaves. This vegetarian snack is an ideal dish for occasions like kitty parties, family get together or picnic. It is protein-rich, healthy and very easy to make with very few ingredients.

Besan Dhokla

Besan Dhokla | Steamed Gram flour Savory Cake | My Favorite Breakfast

Dhokla is not only tasty but is healthy and nutritious too as it made by steaming instead of frying. Also Besan (Gram Flour) which is its main ingredient, has fewer calories and more proteins as compared to wheat flour. Dhokla is very easy to make and can be enjoyed as a snack at any time of the day. It is also a great option for a light and healthy breakfast.

Steamed Gram Flour Sweet Savory Cake

Ingredients:
For Dhokla:

Besan – 1 cup
Curd – 1/2 cup
Water – 1/2 cup
Oil – 1/2 tsp
Eno or Baking Soda – 1 tsp
Turmeric – 1/2 tsp
Juice of one lemon
Salt to taste

For Tempering:
Black mustard seeds or Rai – 1/2 tsp
White sesame seeds – 1 tbsp
Curry leaves – 8
Oil – 1/2 tbsp
Water – 1 & 1/4 cup
Green chili – 2
Juice of one lemon
Sugar – 1 tbsp
Salt – 1/2 tsp

Steamed, Juicy Besan Dhokla

Method:

  1. Mix all ingredients mentioned under dhokla except Eno. Keep it aside for 10 minutes.
  2. Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  3. Pour Dhokla batter into greased pan and steam for 15-20 minutes. Check with a toothpick if it cum out clean then it’s done. Allow dhokla to cool completely.
  4. For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add chopped chilies and then white sesame seeds and curry leaves.
  5. In bowl mix water, sugar and add this mixture to tempering and boil for a minute.
  6. Then switch off the flame and add lemon juice. Mix it well.
  7. Then pour this hot mixture over steamed besan dhokla and cut into the desired shape.
Perfect Snack

Healthy Zucchini Kofta In Appe Pan | No Fry Zucchini Kofta | Appe Pan Recipe | Recipe With Zucchini

Here is a healthy, delicious and tasty No Fry Zucchini Kofta recipe which you will absolutely love. These kofta are not deep fried but pan fried in a Paniyaram Pan (Appe Pan ). Zucchini, also known as courgette, is a summer squash in the Cucurbitaceae plant family, alongside melons, spaghetti squash, and cucumbers. Zucchini contains a variety of vitamins, minerals, and beneficial plant compounds. Cooked zucchini is particularly high in vitamin A, though raw zucchini contains slightly less.

Healthy Zucchini Kofta In Appe Pan

An appe pan or paniyaram pan is easily available across India. It is a thick, heavy-bottomed dish with several small, round cavities. Brush pan with oil, and when heated, add a tablespoon of kofta batter in each greased cavity. Cook for 10-15 minutes on each side on a medium flame till the koftas are golden brown.

No Fry Zucchini Kofta

I didn’t use salt and water in this recipe.

  1. Because salt causes zucchini rounds to release excess water.
  2. Zucchini have enough water to hold kofta shape so no need to add extra water.
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Ingredients:

Grated zucchini – 1 medium size
Besan or gram flour – 1 cup
Carom seeds (ajwain) – 1/2 tsp
Turmeric or Haldi – 1 tsp
Roasted cumin powder – 1/2 tsp
Chat masala – 1 tbsp
Ghee for shallow frying

Appe Pan Recipe

Method:

  1. Into a large mixing bowl, add all above ingredients (excpt ghee) and mix everything well.
  2. Dont add water and salt.
  3. Preheat a appe pan and drizzle a little oil or ghee in each of the cavities; then place the kofta balls in the pan’s cavities; drizzle the kofta with a little oil and pan fry them until golden brown on both sides.
  4. You will have to flip the kofta balls so they fry on all sides evenly. 
  5. Once done, keep the lauki kofta balls aside and we will use them only when we are ready to serve.