Mooli Raita-Grated Radish in Spicy Yogurt

Mooli or radish has some of the essential vitamins such as vitamin C,vitamin B and some important minerals like manganese, magnesium, calcium, iron, phosphorous, copper and zinc.It contains roughage and is also an excellent detoxifier.

This mooli recipe is a combination of grated radish in spicy yogurt that has been tempered with some important spices.

Ingredients: 

White Mooli/Radish-2,peeled and grated

Yogurt-2 cups

Green chillies-1,finely chopped

Fresh coriander leaves-3 teaspoons,finely chopped

Salt to taste

Sugar-a generous pinch

For the Tempering:   

Mustard seeds-1 teaspoon

Asafoetida -1/4 teaspoon

Cumin seeds-1/4 tespoon

Curry leaves-4-5

Dry red chilli-1,broken

Oil-1 teaspoon

Method: 

-Wash the radish,peel it and grate.Squeeze the excess water out of the grated radish and keep it aside.

-Whisk  the curd properly and add salt, sugar,chopped green chillies and coriander leaves and mix well.

-Add the grated mooli to the yogurt mix and mix again.

-Heat a pan and add 1 teaspoon of oil and add the mustard and cumin seeds.When they pop add the curry leaves,broken red chilli and asafoetida.

-Immediately pour the tempering on the yogurt and mooli mix.

  

Chickpeas Pilaf-Kabuli Chana Pulao

This is a one pot meal and tastes great when served hot with raita and papad.I have added some fresh methi leaves along with the kabuli chana to make the dish more nutritious.

Ingredients:
Long grain rice/any rice-2 cups
Chickpeas-1 cup,boiled
Methi leaves-1/2 cup,finely chopped
Yogurt-1 1/2 cups
Garam masala-1 teaspoon
Salt to taste
Onions-2,finely sliced
Ginger-Garlic paste-3 table spoons
Red chilli powder-1 teaspoon
Saunf(Fennel seeds)-1 teaspoon,dry roasted and crushed
Oil-3 tablespoons
Fresh green coriander leaves-3 tablespoons

Method:
-Wash the rice properly and soak it in enough water for at least 1/2 an hour.
-Wash the methi leaves thoroughly to remove all the dirt from it.
-Soak the chickpeas over night or for 8-10 hours and cook them in a pressure cooker by adding a little salt for 3-4 whistles.
-Take 1 tablespoon of oil and heat it in a pan.Add the finely sliced onions and cook them until they become golden brown.Take out on a tissue paper and keep aside.
-Cook the rice with 4 cups of water.Let it cool.
-In the mean time,heat 2 table spoons of oil in a pan and add the ginger-garlic paste and andfry for 2-3 minutes.
-Now add the chopped methi leaves and stir for another 3 minutes till the greens are cooked.
-Add the whisked yogurt and the boiled chickpeas along with salt and red chilli powder and cook until the yogurt dries.
-Add the cooked rice now and mix well.
-Garnish with fried onions and finely chopped fresh coriander leaves.
-Serve hot with raita and papad.

Amla Chutney-Indian Gooseberry Chutney

Gooseberries are a great source of antioxidants and vitamin C.They are easily available in the market during winter.This chutney can be used as a dip as well as a masala to be added to curries and dals.Use it as a sandwich spread or with parathas to make a healthy and delicious wrap.So enjoy the goodness of amlas in your diet.

Ingredients:
Amla(Gooseberries) -8-10
Green chillies-2
Fresh coriander leaves-1 cup
Salt-1 1/2 teaspoons
Method:
-Cut the flesh of the amlas and chop them.
-Chop the green chillies and the coriander  leaves.
-Take a mixer jar and grind all the above ingredients until you get a fine smooth paste.
-Store this chutney in a glass or steel container and refrigerate it.

My Notes:
This chutney stays fresh for 2-3 days if stored in glass or steel air tight container in the refrigerator.

Carrot-Beet Soup

This soup is an excellent source of vitamin A and antioxidants.I've also added tomato and lime juice along with some crushed black pepper to make this soup even more healthy for kids.This soup is a good comfort food for kids during the cold winter.

Ingredients:
Beetroots-2
Carrots-2
Tomatoes-3,medium sized
Black pepper-2 teaspoons,crushed
Salt to taste
Water-5 cups,to boil the vegetables
Lime juice-1 teaspoon

Method:
-Take a pressure cooker and add 5 cups of water and salt to it.
-Wash and chop the vegetables and put them in the cooker for 4-5 whistles.
-Take a blender and add the cooked carrot,tomatoes and beetroots and blend to make a nice smooth puree.
-Put  a strainer on a bowl and strain the puree by mixing it well with the help of a spoon.
-Take a pan and heat the soup for 2-3 minutes and add to the serving bowl.
-Add lime juice and stir well.
-Sprinkle some freshly grounded black pepper.
-Serve hot.

Masala Papad-Roasted Papad topped with fresh salad

Papad is a dried lentil chip which has been mixed with some spices like pepper and garlic.This recipe is a great appetizer and I have used roasted urad dal with garlic papad.You can also make it with fried papads.

Ingredients:
Urad dal papad-4 medium size
Tomatoes-4 teaspoons,finely chopped
Onions-5 teaspoons,finely chopped
Green chillies-2 teaspoons
Green coriander leaves-2 teaspoons,finely chopped
Lime juice-2 teaspoons
Kala namak/salt-a pinch for each papad

Method:
-Roast the papad over mediun heat on a gas stove flipping the sides.Do not burn the papads.
-Mix all the above ingredients in a bowl.
-Spread the salad over each papad and serve immediately.

Broken-Wheat Pilaf-Dalia Khichdi

Broken wheat also called dalia is a product of wheat and has all the benefits of wheat  in addition to the nutrient rich outer bran and the germ of wheat.It is also rich in calcium, iron and phosphorous.This recipe is ideal for growing children as their little bodies need lots of carbohydrate,vitamins and minerals.It is also high in fiber.

Ingredients:
Broken wheat-1 cup
Split Moong Dal(yellow)-1/4 cup
Carrot-1/2,finely chopped
Green peas-1/2 cup
Cauliflower-3-4 florets,chopped
Onion-1/2,finely chopped
Turmeric powder-1/2 teaspoon
Green chilli-1,finely chopped
Cumin seeds-1/4 teaspoon
Green coriander leaves-2 teaspoons,finely chopped
Salt to taste
Oil-1 teaspoon
Water-3 cups

Method:
-Dry roast the dalia on medium flame till you get a nice aroma.
-Take a pressure cooker and heat 1 teaspoon of oil in it.
-Add the cumin seeds and let it crackle.
-Add onions and green chillies and saute till it becomes translucent.
-Now add the moong dal and fry it for another 2 minutes.
-Add all the chopped vegetables and mix well.
-Cook the vegetables for 3-4 minutes and then add the roasted dalia and mix well again.
-Add3 cups of water and pressure cook it for 3-4 whistles.
-Garnish it with some freshly chopped coriander and serve hot.
Put the salt turmeric

Spring Onion-Coriander Paratha

Winters can be hard on health.While most of us prefer staying indoors and sipping hot cup of tea and soups,it is also a good time to enjoy all the seasonal fresh green veggies, fruits and nuts.
Make sure you eat healthy this winter by including all the winter foods in your diet.
Today I'm going to share a paratha recipe with spring onions and fresh green coriander leaves.Serve this paratha for breakfast or lunch with a bowl of curd and some pickle.This is also another way to sneak veggies into your kid's tiffin.Pack them in their lunch box with some healthy salads and pickles.

Ingredients:
Spring onions-1 bunch ,finely chopped

Green coriander leaves-1/2 bunch,finely chopped
Whole wheat flour(Atta)-4 cups
Gram flour(Besan)-3 teaspoons
Lime juice-1 teaspoon
Chilli powder-1 teaspoon
Black pepper-1 teaspoon,crushed
Cumin seeds-1/4 teaspoon
Salt to taste
Oil/Ghee-2 teaspoons
Water-1.5 cups,to knead the dough

Method:
-Wash the spring onions well to remove all the dirt from it and finely chop it well along with the bulbs.
-Wash the coriander leaves and finely chop them.
-Take a large container and add all the above ingredients except water and mix well with hand.
-Slowly add little water and knead to make a nice soft dough.
-Let te dough rest for 15-20 minutes.
-Take a roll pin and small portion of the dough and dust some atta on it and roll to make a round chapati.
-Heat a pan and put the chapati  and cook till both sides are done properly.
-Smear a little oil or ghee on one side of the paratha and flip and add a little more oil on the other side too.
-Repeat this process with the rest of the dough.
-Serve hot with curd ,salad and pickle.