Stores in the fridge for 7 days.
1 cup green chillies
1/4 cup ginger (adrak)
1 lemon juice
salt to taste
Blend in a mixer and store in the fridge upto 7 days.
Wednesday, September 16, 2009
Tuesday, September 15, 2009
MOONG DAL AND PANEER CHILA
Wholesome moong dal pancakes topped with paneer and spices. Very healthy option.
Moong dal flour used in this recipe is available at provision stores. If not, just grind your moong dal in a grinder. It takes a minute. If not available, substitute it with ½ cup of yellow moong dal (split yellow gram) soaked and finely ground.
Preparation time : 5 minutes. Cooking time : 8 minutes. Makes 8 chilas.
1 cup yellow moong dal (split yellow gram) flour
1 teaspoon ginger-green chilli paste
a pinch asafoetida (hing)
¼ teaspoon sugar
½ teaspoon Eno’s fruit salt
salt to taste
To be mixed into a topping
½ to 3/4th cup low fat paneer (cottage cheese), crumbled
2 tablespoons chopped coriander
½ teaspoon chaat masala
Other ingredients
oil for cooking
1. Combine the moong dal flour, ginger-green chilli paste, asafoetida, sugar and salt and add enough water to make a thick batter. Add the fruit salt and mix gently.
2. Heat a non-stick tava (griddle), pour a ladleful of the batter on the tava and spread it evenly to make a thin pancake (approx. 5” diameter). Immediately spread a portion of the topping mixture and cook on one side over a medium flame, using a little oil to cook. Then turn over and cook the other side.
3. Repeat for the remaining batter to make 7 more chilas.
Serve hot.
Moong dal flour used in this recipe is available at provision stores. If not, just grind your moong dal in a grinder. It takes a minute. If not available, substitute it with ½ cup of yellow moong dal (split yellow gram) soaked and finely ground.
Preparation time : 5 minutes. Cooking time : 8 minutes. Makes 8 chilas.
1 cup yellow moong dal (split yellow gram) flour
1 teaspoon ginger-green chilli paste
a pinch asafoetida (hing)
¼ teaspoon sugar
½ teaspoon Eno’s fruit salt
salt to taste
To be mixed into a topping
½ to 3/4th cup low fat paneer (cottage cheese), crumbled
2 tablespoons chopped coriander
½ teaspoon chaat masala
Other ingredients
oil for cooking
1. Combine the moong dal flour, ginger-green chilli paste, asafoetida, sugar and salt and add enough water to make a thick batter. Add the fruit salt and mix gently.
2. Heat a non-stick tava (griddle), pour a ladleful of the batter on the tava and spread it evenly to make a thin pancake (approx. 5” diameter). Immediately spread a portion of the topping mixture and cook on one side over a medium flame, using a little oil to cook. Then turn over and cook the other side.
3. Repeat for the remaining batter to make 7 more chilas.
Serve hot.
STUFFED BAJRA ROTI
Looking for something to lower blood cholesterol levels? Here’s an exotic version of the humble bajra roti, stuffed with a paneer, methi and tomato mixture that makes this a scrumptious delicacy. The fibre in bajra binds with the cholesterol and fats and ensures that it is ejected from the system.
Preparation Time : 10 minutes. Cooking Time : 30 minutes. Makes 8 small rotis.
For the rotis
2 cups bajra (black millet) flour
A pinch of salt
Whole wheat flour (gehun ka atta) for rolling
To be mixed into a stuffing
½ cup crumbled low-fat paneer (cottage cheese)
3 tbsp chopped fenugreek (methi) leaves
1 green chilli, finely chopped
1/3 cup finely chopped tomatoes
Salt to taste
For serving
2 tsp oil (optional)
For the rotis
1. Combine the flour and salt in a bowl and knead into a soft dough using enough water.
2. Knead well till smooth and divide into 8 equal portions and keep aside.
How to proceed
1. Divide the stuffing into 8 equal portions. Keep aside.
2. Roll out each portion of the dough into 150 mm. (6”) diameter thin circle using a little flour for rolling. Keep aside.
3. Place a roti on a clean, dry surface, put a portion of the stuffing and spread it evenly.
4. Place another roti on top and press well so that they stick well.
5. Cook a non-stick tava (griddle) till brown spots appear on both the sides.
6. Repeat with the remaining ingredients to make 3 more rotis.
7. Apply ½ tsp of oil on each roti and serve hot.
Healthier Variation : Serve as an open roti with the filling as this will reduce the roti you consume by one. Have a max of 2 to 3 open rotis heaped with paneer.
Nutritive values per roti:
Energy: 218 calories
Protein: 18.1 gm
Carbohydrate: 51.5 gm
Fat: 4.4 gm
Fibre: 0.8 gm
Source : Low Calorie Healthy Cooking by Tarla Dalal
2 cups bajra (black millet) flour
A pinch of salt
Whole wheat flour (gehun ka atta) for rolling
To be mixed into a stuffing
½ cup crumbled low-fat paneer (cottage cheese)
3 tbsp chopped fenugreek (methi) leaves
1 green chilli, finely chopped
1/3 cup finely chopped tomatoes
Salt to taste
For serving
2 tsp oil (optional)
For the rotis
1. Combine the flour and salt in a bowl and knead into a soft dough using enough water.
2. Knead well till smooth and divide into 8 equal portions and keep aside.
How to proceed
1. Divide the stuffing into 8 equal portions. Keep aside.
2. Roll out each portion of the dough into 150 mm. (6”) diameter thin circle using a little flour for rolling. Keep aside.
3. Place a roti on a clean, dry surface, put a portion of the stuffing and spread it evenly.
4. Place another roti on top and press well so that they stick well.
5. Cook a non-stick tava (griddle) till brown spots appear on both the sides.
6. Repeat with the remaining ingredients to make 3 more rotis.
7. Apply ½ tsp of oil on each roti and serve hot.
Healthier Variation : Serve as an open roti with the filling as this will reduce the roti you consume by one. Have a max of 2 to 3 open rotis heaped with paneer.
Nutritive values per roti:
Energy: 218 calories
Protein: 18.1 gm
Carbohydrate: 51.5 gm
Fat: 4.4 gm
Fibre: 0.8 gm
Source : Low Calorie Healthy Cooking by Tarla Dalal
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