How to Make Palak Chaat Recipe

 Palak Chaat Recipe

Description: Crispy palak leaves coated in a flavorful besan batter, topped with mashed potatoes and drizzled with sweet and tangy chutneys, create a delightful snack perfect for rainy days.

Ingredients:

• 5 fresh palak leaves
• 100 grams besan (gram flour)
• 1 gram ajwain (carom seeds)
• 100 grams boiled potatoes
• 25 grams green chutney
• 25 grams sweet chutney
• 50 grams curd (yogurt)
• 250 grams oil (for frying)
• 50 grams sev (crispy noodle snacks)
• 25 grams chopped onion
• 25 grams chopped tomato
• 10 grams chaat masala
• Fresh coriander leaves (for garnish)
• Pomegranate seeds (for garnish)
• Salt to taste

Instructions:

1. In a bowl, combine 100 grams of besan with water, adding half a teaspoon of salt and half a teaspoon of ajwain. Mix until smooth and set aside.

2. Rinse the palak leaves thoroughly and dip each one into the besan mixture, ensuring they are well-coated.

3. Heat oil in a pan over medium heat. Once hot, carefully fry the besan-coated palak leaves until they are crispy and golden brown. Remove and place them on a paper towel to absorb excess oil.

4. On a serving plate, arrange the fried palak leaves. Add a layer of mashed boiled potatoes, sprinkle with salt and chaat masala, and drizzle with green and sweet chutney.

5. Top with curd, sev, additional chaat masala, chopped onions, and tomatoes.

6. Finish by garnishing with fresh coriander leaves and pomegranate seeds.

Your delicious Palak Chaat is now ready to be enjoyed! 

How to Make Methi Ajwain Parantha

How to Make Methi Ajwain Parantha 

 

Methi Ajwain Parantha Recipe

About the Recipe: A popular mainstay in Indian cooking, paranthas are praised for their variety of tastes. Even though your favorite restaurant's buttery, filled paranthas can appear decadent, making them at home is surprisingly simple. You can enjoy this delectable dish with a little time and your preferred fillings.

Ingredients:

• 8 teaspoons of whole wheat flour
• One teaspoon of salt
• Red chili powder, 1 teaspoon
• One teaspoon powdered coriander
• One teaspoon of ajwain carom seeds
• Chopped green chiles, 1/2 teaspoon
• Two teaspoons of dried fenugreek leaves, or kasuri methi
• One teaspoon of oil or ghee (for roasting)
• Half a cup of whipped snake beans

Instructions:

1. To make the dough, put the wheat flour in a mixing basin. Add the chopped green chilies, kasuri methi, ajwain, red chili powder, coriander powder, and salt gradually. Stir in the ghee until well blended.
2. Knead the Dough: Work the dough until it's smooth by gradually adding water to the mixture. Let it rest for 15 to 20 minutes with a lid on.
3. Split the dough: Divide the dough into small to medium sections when it has rested.
4. Put the paranthas out: Flatten a single portion of the dough into a chapati-like spherical shape.
5. Cook the Paranthas: Lay the rolled-out paratha on a hot tawa (griddle). Cook, occasionally flipping, over medium heat. While frying till golden brown, liberally brush both sides with ghee.
6. Again: Proceed to roll and cook the remaining dough sections.
7. Serve: Savor the hot paranthas with your preferred side dish or pickles (achhar).
   In addition to being delicious, these Methi Ajwain Paranthas are a great addition to any dinner! 
   

How to Make Oats Matar Chilla Recipe|Matar Chilla

 How to Make Oats Matar Chilla Recipe|Matar Chilla

 

About the Recipe: Oats Matar Chilla, a savory pancake bursting with the nourishing goodness of oats and the vivid flavors of ginger, garlic, and green chilies, makes a healthy and delectable breakfast.

Total Cook Time- 25 Minutes

Prep Time- 10 Minutes

Cook Time- 15 Minutes

Recipe Servings- 2

Ingredients:

• Half a cup of rolled oats
• Half a cup of green peas
• Half an inch of ginger
• Two to three cloves of garlic
• One or two green chilies
• Half a teaspoon of ajwain (carom seeds)
• A dash of hing
• Rock salt or salt (to taste)
• Desi ghee (for cooking purposes)

Instructions:

1. Oat preparation: To soften the rolled oats, soak them for a whole night.
2. Boil Peas: Cook the peas for one to two minutes, or until they are soft, in boiling water.
3. To make the paste, put the boiling peas, ginger, garlic, green chilies, ajwain, hing, and salt in a chutney grinder. Blend until it's smooth.
4. To prepare the oats, drain and rinse them. In a dish, coarsely crush them.
5. Mixing Mixtures: Make sure to thoroughly incorporate the pea paste into the crushed oats.
6. Heat the Tawa: Lightly oil a tawa (griddle) with little Desi ghee.
7. Cook Cheela: Evenly distribute a tablespoon of the mixture on the tawa. Cook, adding ghee around the edges if necessary, over medium-low heat until golden brown on both sides.
8. Serve: Savor the hot cheelas with your preferred chutney or ketchup.
   
   In addition to being delicious, this Oats Matar Cheela is a fantastic way to start the day with nutritious ingredients! 

Delicious and Nutritious: How to Make French Onion Cabbage Soup

Delicious and Nutritious: How to Make French Onion Cabbage Soup

 

With the addition of caramelized cabbage for an additional layer of warmth, this French onion cabbage soup delivers a delicious take on the traditional dish. The flavorful broth, enhanced with sweet onions and garnished with buttery croutons, preserves the hearty flavor of the classic version while adding a vegetable-forward twist.

The vinegar's sharpness and the thyme's fragrant notes balance the naturally sweet cabbage and onions, which are rich in antioxidants, as they become soft and caramelized in this recipe. This thick, brothy soup is perfectly finished with gooey Gruyère cheese and toasty whole-wheat baguette croutons. The EatingWell Test Kitchen offers some professional advice below to guarantee that your soup always comes out excellent.

Tips from the EatingWell Test Kitchen

• Batch Cooking: To prevent steaming, cook the cabbage and onion in two distinct batches. Browning may be hampered by the amount of water that cabbage releases.
• Crouton Caution: Watch the croutons carefully while toasting since they can turn from golden to burnt very rapidly.
• Slicing Cabbage: To thinly slice the cabbage, cut it into quarters and separate the layers for easier handling.
• Flavor Boost: A savory umami flavor is added by using reduced-sodium soy sauce. If you're not following a vegetarian diet, Worcestershire sauce and unsalted beef stock can be used in its place.

Nutrition Benefits

A cruciferous vegetable rich in nutrients, cabbage has been associated with a number of health advantages, including as enhanced gastrointestinal health, less inflammation, and better immunological function. Together with vitamins C and K, its high antioxidant concentration adds to these benefits. Similar advantages are provided by onions, which, because of their antimicrobial qualities, may also assist heart health.

Whole-wheat baguettes offer complex carbohydrates for long-lasting energy and are high in fiber and other vital elements.

Ingredients

• Divide six teaspoons of vegetable oil.
• One large sweet onion, thinly sliced (about 3 cups), one small head of green cabbage, cored and thinly sliced (about 16 cups), three tablespoons of cider vinegar, and
• 7½ cups of vegetable broth without salt
• One teaspoon of soy sauce with reduced sodium
• One teaspoon of freshly chopped thyme, plus extra for garnish
• Add additional for garnish and one teaspoon of ground pepper.
• Half a teaspoon of salt
• Five cups of ½-inch diced whole-wheat baguette
• Half a cup of grated Gruyère cheese

Directions

1. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add roughly 8 cups of the cabbage and 1½ cups of the onion. Cook for about 15 minutes, stirring periodically, until just beginning to turn brown. Scrape up any browned parts from the bottom and simmer for another minute after adding 1½ teaspoons of vinegar. Move to a bowl that can withstand heat and put aside.
   
   Using an additional 2 tablespoons of oil, sauté the remaining cabbage, onion, and vinegar.
   
   Add the stock, soy sauce, thyme, salt, pepper, and all the vegetables back into the pot. Over medium-high heat, bring to a simmer, stirring occasionally. Lower the heat to low and cook for 15 minutes or until the cabbage and onion are soft.
2. Preheat the oven to broil, with the rack in the middle position, about 5 minutes before serving. Put foil on a big baking sheet with a rim. Spread the bread cubes evenly after tossing them in the remaining 2 tablespoons of oil. Broil for about 2 minutes, tossing once, until toasted. Put the croutons together, pressing them together, and then top with the cheese. Broil for approximately one minute, or until the cheese is melted and the croutons are crunchy.
3. If desired, garnish the soup with additional thyme and pepper and serve it in bowls with croutons on top.

 

Easy No-Added-Sugar Chia Seed Jam: A Healthy Alternative to Traditional Spreads

 Easy No-Added-Sugar Chia Seed Jam: A Healthy Alternative to Traditional Spreads

This simple, sugar-free chia seed jam is a delicious substitute for traditional jams, which frequently have a lot of added sugar. This recipe uses fruit's inherent sweetness to create a sweet taste, while the chia seeds provide fiber and give the mixture a thick, jam-like consistency. This jam is great on toast, muffins, yogurt, and as a topping for oatmeal and pancakes.

Ingredients

• Half a cup of mixed frozen berries without sugar
• Two tsp chia seeds

Instructions

1. Put the frozen berries in a medium bowl that is safe to use in the microwave. 30 seconds on High in the microwave.
2. After gently mashing the berries with a fork, stir them and microwave for a further 30 seconds.
3. Mix thoroughly after adding the chia seeds. Give the mixture five minutes to sit so the liquid can absorb and give it a jammy consistency.

Unlock the Health Benefits of Turmeric: Crispy Cauliflower Recipe You'll Love

 Unlock the Health Benefits of Turmeric: Crispy Cauliflower Recipe You'll Love

Turmeric Cauliflower

As the name suggests, the star of this dish is turmeric, a vibrant spice renowned for its numerous health benefits. Often referred to as the "golden spice," turmeric is an excellent addition to our daily meals.

This recipe is both vegan and gluten-free, making it accessible for everyone, including beginners. You can prepare the seasoned cauliflower florets by sautéing them in a skillet or roasting them in either an air fryer or an oven. The air fryer is a quicker option compared to the oven. Be sure to explore more of my vegan cauliflower recipes!

Ingredients

• 2 cups cauliflower florets
• 1 tablespoon oil
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon paprika (optional)
• Fresh cilantro leaves for garnish
• 

Instructions

1. Prep the Cauliflower: Rinse the cauliflower florets thoroughly. Drizzle with oil, add the spices, and toss to ensure the florets are well coated. Let them marinate for 15-20 minutes.

2. Air Fryer Method: Preheat your air fryer to 400°F (200°C) for 4 minutes. Place the seasoned cauliflower in the basket and cook for 12-14 minutes, shaking the basket at 4-minute intervals. If needed, spray a little oil halfway through cooking. Remove once they reach your desired level of crispiness. Garnish with fresh cilantro before serving.

3. Oven Method: Preheat the oven and grease a baking tray lined with parchment paper. Spread the seasoned cauliflower on the tray and drizzle with a bit more oil if desired. Bake at 380°F (190°C) for 20-25 minutes, flipping the florets halfway through to ensure even cooking.

4. Skillet Method: Heat some oil in a skillet over medium-high heat. Add the seasoned cauliflower and sauté for 2 minutes, stirring occasionally. Lower the heat, cover with a lid, and cook for 6-8 minutes until the florets are tender.

Serve these delicious turmeric cauliflower bites as a side dish or appetizer, perhaps with your favorite dip. Enjoy!

How to Make Feta Fried Eggs

Feta Fried Eggs

 

Components: 

* 1 big egg

*Two teaspoons of crumbled feta cheese

*To serve, add a pinch of ground black pepper, crushed red chili flakes, avocado, and lime juice, if desired.

Directions:

First, fry the egg with the feta.

Heat a small nonstick skillet over medium heat. Spread the feta around the pan's edge, avoiding the cheese in the center, after it's hot. Allow the cheese to melt for a few seconds, then crack the egg into the center of the skillet. Season with pepper and chili flakes, if preferred. Cook for 1 to 2 minutes, or until the white is opaque, and then cover the skillet with a lid.

Continue cooking until the whites are fully cooked and some have set over the yolk, about 1 minute or 2 more.

Step 2: Serve as desired

Take off the lid, heat for 30 seconds to remove any last bits of water from the skillet, and then serve the feta egg however you choose.