Small Brinjals-half Kg
Onion- 2 medium sized
Garlic- 12 cloves
Ginger- 2 inches
Red chilly powder-1/2 teaspoon (quantity can be increased or decreased according to taste.
Oil -3 table spoons
Asfoetida- a pinch of
Turmeric powder-1full tea spoon
Coriander powder- 2 tea spoons
Garam masala powder-1 tea spoon
Methi powder-1,2 teaspoon
Mango powder- one tea spoon
Tomatoes- 4 medium sized
Salt- to taste
- Take a Pan (kadhai) put it on gas flame, pour 1 table spoon of oil let it be steaming hot.
- Put asfoetida and onion garlic paste to it, sauté it it golden brown, now add onion paste to it. Fry it till it starts laving the sides of pan and has changed its colour.
- Mix corriender powder, methi (fenugreek)powder, turmeric powder and chilly powder make a paste by adding little water to it,add this paste to the above mix in kadhai and fry it again for 4-5 minutes.Dont forget to stir continuously. Now add chopped tomatoes and salt and stir it till the whole mix become dry and leaves sides of the pan, Now add garam masala and mango powder to it and mix it properly and switch of the flame.
- Take brinjals make two perpendicular slits in it, remember it should remain attached to its crown or stem part.
- Now fill the above mix (filling ) in brinjals. Don’t fill it too much otherwise it will spill in kadhai.
- Now take another pan put remaining oil to it and keep stuffed brinjals to it, put pan on slow flame. Sprinkle little water to it (it reduces oil consumption), let it cook on low flame,turn brinjals upside down to cook it from both the sides. Brinjals become soft and little brownish when cooked. Now switch off the flame and serve it with poori, paraatha or Roti. It’s a good option for journey food.
Very Easy and healthy breakfast/ snack, specially for youths staying away from home.
- sprouted moong- one bowl
- Sprouted gram (chana)- one bowlblack salt
- pepper powder
- white salt
- Roasted and grinded cumin seeds
- cumn seeds-1/2 tspoon
- Onion- one medium sized (Finally chopped)
- green chillies finally chopped -2
- 1/2tspoon oil/ghee
- Corriender leaves
Method of Sprouting-Soak gram and whole moong ( Khadi Moong) for 6-7 hours. Drain water and tie it in muslin cloth keep it in a basket (it should have aeration), It take 8 to 12 hours to sprout depending on the atmospheric temperature.
Open muslin cloth when grains are sprouted. Separate unsprouted seed and wash it under water. Your sprouts are ready for use.
- Take a pan heat ghee/oil till steaming hot. Put cumin seeds and asfoetida. Add sprouts the moment cumin seeds start crackling. add green chillies and little water to it, Cook it for 5-7 minutes.
- Sprouts will become soft. Now add black pepper, black salt and roasted cumin seeds.
- Garnish it with finally chopped onion and coriander leaves. You can squeeze half lemon and add bikaneri bhujia to enhance its taste. Those who like curd can add curd to it.
Sprouts can be eaten without cooking . Omit step one simply add all other ingredients and enjoy. This will be more healthy and convenient.
If you want you can add even boiled and mashed potato to it .top it with round mthari ( used in Bhel) Sprout bhel is ready.
- asafoetida little
- cumin seeds 1/4 tspoon
- Matha/ Diluted curd 2 cups
- turmeric 1/2 tspoon
- Ghee-1 tspoon
- black salt
- roasted and ground cumin seeds
- white salt
- crushed dried red chillies
Item 1to 4 can be added according to your taste.
- 1 potato boiled and chopped in small pieces
- Stir curd or mattha till it gets smooth.
- Mix turmeric and item 1-4 in curd and mix it properly.
- put a pan on gas stove , pour ghee and let it heat till smoky.
- put cumin seeds , let it crackle and pour curd mixture in it. Stir continuously till it starts boiling.
- Add boiled and chopped potato to it.
- Cook it for 4-5 minutes.
Serve hot with, Roti, Paratha or Rice.
100 gms-spinach leaves
black salt-1/2 tea spoon
roasted and grinded cumin seeds =1/2 tea spoon
Green chillies- 2
- Boil and grind palak in smoth paste.
- Beat curd till its smooth.
- Add salt, cumin seed powder, black salt, white and chilly powder to curd.
- Add pala paste to curd and mix well. Your raita (green Dip) is ready. Enjoy it with aloo paratha or any other dish.
100 gms – spinach (palak)
Wheat flour- 100 gms
salt- to taste
4 -medium sized potato
Cumin seeds-1/2 tea spoon
Coriander leaves-1/2 bunch
Salt to taste
Ghee or vegetable oil -4 table spoons
- Wash and boil spinach leaves in minimum amount of water.
- Grind boiled leaves into a smoot paste.
- Take wheat flour in a pan add spinach paste and salt to taste, knead it ino a dough.
- Boil and mash potato.
- Grind coriander leaves cumin seeds , green chillies and salt in a paste.
- Mix coriander paste in mashed potato.
- Divide dough in 4 equal parts.
- Fill 1/4 th of filing in one part of green dough and roll it to make paratha .
- Heat Pan on high flame, when pan gets hot put rolled paratha on it.
- Flip it after some time and apply ghee or vegetable oil.
- let it cook for sometime (red spots on paratha is the indicator)
- Flip again and apply ghee on the other side. Use wooden spatula from sides to puff it.
- Your Paratha is ready to eat.
This paratha has no hot spices, it is rich in iron and healthy meal. Enjoy it with plain curd or Palak ka raita and pickle.