Easy Potato Sandwich

potato sandwich

This is an easy breezy recipe of toasted potato sandwich. This is an instant recipe when you are in a hurry but tell you what, this potato sandwich tastes yummm!!
Recipe of potato (aloo) sandwich
2-3 potatoes (aloo) - boiled, peeled
1/2 tsp black pepper powder
Salt to taste
Butter as needed
Bread slices (I used brown bread)
1. Break the potatoes into uneven pieces by your hands.
2. Mix salt and pepper powder in potato pieces.
3. Apply butter on bread slices. Place potato mixture on bread slice and cover it with another slice.
4. Toast in a sandwich maker and serve potato sandwich hot with tomato ketchup.

aloo sandwich

Palak Chilla (Spinach Pancake)

This spinach chilla is packed with goodness. If your kids do not like eating palak, this is one way to make them eat it.
Recipe of palak (spinach) chilla
2 cups besan (gram flour/chickpea flour)
1 cup palak (spinach) leaves- finely chopped
1/2 tsp ajwain (carom seeds)
1/2 tsp red chilli powder (cayenne pepper)
Salt to taste
1/2 tsp cumin powder
Oil to shallow fry
1. Mix all the above ingredients (except oil) in a bowl and add enough water to get a batter of thick pouring consistency. Beat the batter.
2. Heat a non-stick tava (griddle) and for the first chilla, grease it with few drops of oil. Rub your wooden spatula on the tava, a few times, so as to season it. You don't have to repeat this process for remaining chillas.
3. Turn the heat to low and pour 2 tbsp batter in the center of tava. Spread it in a round circular motion with the back of a serving spoon.
4. Turn the heat to medium and drizzle some oil on the cheela. When the edges turn brownish, it means chillla is cooked from underneath.
5. Loosen it with a flat spatula and turn over the cheela.
6. Cook from other side also till golden brown. Serve hot spinach chilla with chutney.

Karonde ki Sabzi

karonde ki sabzi

Karonda is a tangy berry and karonde ki sabzi is hot and tangy due to green chillies. Karaunde is cooked as a sabji and served as a pickle along with meals. karonde are a rich source of Iron and Vitamin C and this sabzi stay fresh for a long time when refrigerated.
Recipe of karonde/karaunde ki sabzi
250 gms karonde (karaunde)
4-5 green chillies- chopped
Salt to taste
2 tbsp mustard oil
1 tsp mustard seeds
1. Wash and halve karonde. Deseed them.
2. Heat mustard oil to smoking point. Add mustard seeds.
3. When they pop, add karonde and green chillies.
4. Add salt and mix. Cook covered, on a low heat till karonde become limp. Take out in a serving bowl and serve karonde as a pickle.

karonde ki sabji

Sprouts Cutlet

sprouts cutlet

A delicious way to eat sprouts is to turn them into cutlet. I am sure even your kids will love sprouts cutlet. I have used moong and moth sprouts in this recipe.
Recipe of sprouts cutlet
2 cup sprouts (ankurit dal)
2 small boiled potatoes
Salt to taste
3 green chillies- chopped
1 tbsp cornflour
Oil to shallow fry
1. Steam the sprouts to 3 whistles. Semi mash them.
2. Peel and grate boiled potatoes or you can mash them with potato masher.
3. Mix all the above ingredients except oil. You will get a semi firm dough after mixing.
4. Form balls from the sprouts dough and flatten between your palms to get round or oval cutlets.
5. Heat oil in a pan and shallow fry these cutlets in batches. Serve hot sprouts cutlet with  tomato ketchup or green chutney.

sprouts cutlets

Roasted Makhana (Fox nuts)

roasted makhana

Here I have given the recipe of roasted phool makhana as eaten during fasts. I have just seasoned makhane with sendha salt but if you want to eat roasted and salted makhana as any other snack (without fast), you can add ordinary salt and other spices like red chilli powder and chaat masala. Roasted savory makana is a good snacking option as it is rich in Calcium and other nutrients and taste absolutely great, crispy and crunchy.
Recipe of roasted makhana
2 cups makhana (fox nuts/lotus seeds/phool makhana)
Sendha salt to taste
2 tsp ghee (clarified butter)
1. Heat ghee in a pan or a kadhai. On a medium heat, add makhane.
2. Add salt and mix well.
3. Roast makhana on a medium heat, stirring constantly otherwise they will burn.
4. Roast till makhana turn pinkish. Turn off the heat and take makhane out of kadhai. Serve salted and roasted phool makhana.

Kesar Chawal (Saffron Rice)

Kesar chawal or saffron rice is an elegant rice dish which you can prepare for some special occasions or to make dinner extra special. It's a fragrant rice dish with rich aroma and rich taste.
Recipe of kesar chawal/saffron rice
2 cups basmati chawal (rice)
3 3/4 cup boiling water
1 tbsp ghee (clarified butter)
1/2 cup frozen green peas (matar)
1/2 tsp salt
1/2 cup cashew nuts
1 tsp kesar (saffron threads) soaked in 1/4 cup water
1. Heat ghee in a pan and add cashews. Saute till golden brown.
2. Add rice, saffron infused water, salt and boiling water. Also add green peas and mix.
3. Cover the pan and simmer on a low heat for about 12 minutes till the water is absorbed and rice grains are fluffy.
4. Gently fluff with the forks and serve saffron rice hot.

Mohanthal (Gram Flour Fudge) Recipe

Since it's festive time in India, I thought why not share a sweet recipe. Try this mohanthal and you will be delighted by it's rich taste.
Recipe of mohanthal
2 cups besan (gram flour/chickpea flour)
4 tbsp milk
1 cup sugar
2 tbsp + 1/2 cup ghee (clarified butter)
1/4 tsp elaichi (cardamom) powder
8-9 almonds- sliced
How to make mohanthal
1. Pass the besan through a sieve and discard the residue.
2. Heat 2 tbsp ghee and 4 tbsp milk.
3. Pour this over the besan. Mix with your fingers so that it is lump free and resemble bread crumbs.
4. Pass this again through a sieve and keep aside.
5. Make a syrup with 1 cup sugar and 3/4th cup water. Cook the sugar syrup till it reaches slightly more than 1 string consistency. Turn off the heat and keep aside.
6. Grease a thali with few drops of ghee and keep it aside.
7. Heat 1/2 cup ghee in a kadhai and add the besan from step 4. Cook on a low heat, stirring constantly till it gives nice aroma and turns golden brown. Add cardamom powder. Turn off the heat.
8. While the besan is still hot, add the hot sugar syrup. Mix continuously and make sure no lumps are formed. Keep mixing till it reaches setting consistency.
9. Pour this besan mixture on the greased thali and rap it on a flat surface so as to flatten it. Garnish with almonds.
10. Let it cool. Cut it into squares or diamonds and your mohanthal is ready.

Peethi Poori (Stuffed Fried Flatbread)

Peethi poori or peethi wali poori is a delicious Sunday brunch option. You can also make this poori on festive occasions like upcoming 'Rakshabandhan'.  Peethi poori is nothing but fried flatbread stuffed with ground urad dal.
Recipe of peethi poori
Peethi
1/2 cup dhuli urad dal (split, skinless black gram)
1/2 tsp salt
1/2 tsp red chilli powder (cayenne pepper)

Dough
2 1/2 cup atta (whole wheat flour)
1 tsp salt
1/4 tsp red chilli powder
1/2 tsp ajwain (carom seeds)
1 tbsp melted ghee or oil
How to make peethi poori
1. Wash and soak the dal for 2 hours. Drain.
2. Grind the dal to a thick coarse paste to get peethi.
3. Mix in red chilli powder and salt. Beat well.
4. Take atta in a bowl and add all the ingredients under heading dough. Add 1 1/4 cup water and knead into a slightly stiff dough. Stiffer than chapati dough. Knead well and set aside, covered for 1/2 an hour.
5. Take a lemon sized ball from dough. Roll out into a 3 inch poori.
6. Place 1 tsp peethi (filling) in the center. Gather the edges and again reshape into a ball. Flatten the ball between your palms.
7. Roll it in dry flour and gently roll out into a 4 inch puri. Make few pooris in the same way and set aside.
8. Heat oil in a kadhai and gently place the puri on it. Let it remain untouched till it rises to the surface. Press the sides of the poori with slotted spoon (pauni, chhaari) till it swells. Turn.
9. Fry the poori till golden from both sides. Drain and serve hot peethi poori.

Bengali Aloo Patta Gobi (Potato with Cabbage)

aloo patta gobi

So you don't like cabbage? Try this bengali style aloo patta gobi sabzi and you will change your opinion. I had a first hand experience with my hubby who didn't much like patta gobi but when I cooked this sabzi, he asked for second helping. The original recipe asks for rich amount of ghee but I have used oil and in lesser quantity keeping health in mind.
Recipe of bengali aloo patta gobi
1 small patta gobi (cabbage) - finely shredded
2 medium aloo (potatoes) - peeled and cubed
1 large tomato- diced
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder (cayenne pepper)
1/2 tsp cumin (jeera) powder
1/2 tsp coriander powder
2 tbsp oil or ghee
1. Heat 1 tbsp oil in a kadhai or a pan. Add aloo and patta gobi.
2. Add salt and turmeric powder. Mix well and cook covered on a low heat till potatoes are 3/4th cooked. Stir occasionally.
3. Heat remaining 1 tbsp oil in a separate small pan and add tomato. Add rest of the spices and cook till tomato is soft and mushy.
4. Add 1-2 tbsp water to tomato masala. Cook till it forms a paste.
5. Add this to aloo patta gobi and mix well.
6. Cook potato and cabbage sabzi till potatoes are well done. Turn off the heat and serve aloo patta gobi hot with roti, paratha, poori or rice. 

Green Pea (Matar) Patties

green pea patties

Green pea patties or hare matar ki patty is a good and healthy breakfast option. I'm sure your kids will like it too.
Recipe of green pea patties
1 cup green peas (hare matar) - shelled
2 green chillies- chopped
1/2 cup paneer (Indian cottage cheese) - grated
1/4 tsp roasted cumin (jeera) powder
Salt to taste
2 tsp tomato ketchup
8 slices of bread- buttered lightly
1 tbsp oil
How to make green pea patties
1. Heat oil in a pan and saute green chillies till light brown.
2. Add peas, salt and cumin powder. Mix and cook covered till done. You can also add little water while cooking. Turn off the heat.
3. Mash the peas roughly.
4. Add tomato ketchup and grated paneer and mix well.
5. Spread pea mixture on buttered side of 4 bread slices.
6. Cover with buttered side of remaining slices. Press.
7. Grill on a wire rack of hot oven or toast in a sandwich maker. Cut into triangles and serve green pea patties hot.

matar patties

Kuttu ka Cheela (Buckwheat Flour Pancake)

kuttu ka cheela

Kuttu cheela or kuttu ke atte ka cheela is one of my favorite fasting food option. I make it when I am fasting on Ekadashi. This cheela or pancake is very delicious and an almost instant food with no preparation needed.
Recipe of kuttu ka cheela
1 cup kuttu ka atta (buckwheat flour)
2-3 green chillies- chopped
Sendha salt (vrat salt) - to taste
Oil- to shallow fry kuttu chilla
How to make kuttu ka cheela
1. Take kuttu ka atta in a bowl and slowly add water, mixing with other hand so as to prepare lump free batter. Batter consistency should be like dosa batter or any other pancake batter. Beat the batter.
2. Mix in green chillies and sendha salt to the batter.
3. Heat a non-stick tava and smear some oil for the first cheela. Gently rub it with a spatula so as to season the tava before making cheela.
4. Lower the heat and pour a ladle full of kuttu batter at the center of the tava. Spread it in outward circular motion just as you would for any other cheela or dosa. Remember cheela will be cooked on medium heat.
5. After 1-2 minuter, drizzle some oil over kuttu chilla.
6. When the lower side has browned, turn over the cheela and cook from other side as well.
7. Remove the cheela from the tava and similarly make rest of the cheelas. You can have your kuttu chilla with curd or yogurt.

kuttu cheela

Pineapple Raita Recipe

pineapple raita

Pineapple raita or ananas ka raita is a perfect accompaniment to meals in summers. Fresh sweet pineapple is best for this recipe. I forgot to add black pepper powder, hence it is missing in the picture.
2 cups curd (dahi/yogurt)
1 cup diced pineapple (ananas)
2 tsp sugar
Salt to taste
1/2 tsp black pepper powder
1. Place curd in a bowl and add salt and sugar. Whisk till smooth and sugar dissolves.
2. Stir in pineapple pieces and black pepper powder. Mix well.
3. Place in refrigerator to chill. Serve pineapple raita cold.

Sama ke Chawal ki Khichdi

sama ke chawal ki khichdi

Sama ke chawal ki khichdi is made during fasts like Ekadashi and Navratra. It's very easy to make and tastes delicious. If you want to stay away from fried food during fasts, then this khichdi (shyamak chawal ki khichdi) is an ideal option.
1 cup sama ke chawal (shyamak chawal/samo rice/samak chawal)
4-5 green chillies- chopped
Sendha salt (rock salt) - to taste
2 medium potato- cubed
1 tbsp ghee (clarified butter)
How to make sama ke chawal ki khichdi
1. Wash sama ke chawal and soak for 1/2 an hour. Drain.
2. Heat ghee in a pressure cooker and saute green chillies.
3. Add rest of the ingredients and 5 cups of water. (Idea is to add 4-5 times water as the quantity of sama ke chawal).
4. Close the lid of the cooker and pressure cook to 1-2 whistles.
5. Let the pressure drop down before opening the lid of the cooker. Enjoy your sama ke chawal ki khichdi!

Shyamak Chawal ki Kheer Recipe (Samo Rice Pudding)

shyamak chawal ki kheer

In fasts like Ekadashi or Navratri, shyamak chawal ki kheer or vrat ke chawal ki kheer is quite popular.  It's light and easy to digest but quite filling. Shyamak chawal is known by many names in India, like samak chawal, sama ke chawal and swang chawal.

Recipe of shyamak (samak) chawal ki kheer

1 liter milk (preferably full fat)

1/2 cup shyamak chawal (samak chawal/sama ke chawal/samo rice)

4-5 tbsp sugar

1/2 tsp cardamom powder

Chopped nuts like almonds and raisins

1. Wash shyamak chawal and soak for 1/2 an hour. Drain.

2. Boil milk and add sama ke chawal.

3. Simmer on a low heat, stirring occasionally, till kheer reaches desired consistency.

4. Add sugar, cardamom powder and nuts. Cook for 2-3 minutes more.

5. Cool kheer and chill in refrigerator. Enjoy shyamak chawal kheer.

Note- You can enjoy shyamak chawal kheer both warm and cold.

This kheer cooks much faster than rice kheer.

Besan Masala Toast

besan masala  toast

You can have this besan masala toast as a healthy breakfast option or as a low calorie snack.

Recipe of besan masala toast

1/2 cup besan (chickpea flour/gram flour)

1 onion- chopped

1 tomato- chopped

2-3 green chillies- chopped

Fresh coriander leaves (cilantro) - chopped

Bread slices as needed (I used brown bread)

Salt to taste

Oil as needed

How to make besan masala toast

1. Take besan in a bowl and add water little by little, mixing with other hand so as to prepare a smooth lump free batter. The consistency of batter should be pakora (fritter) batter like.

2. Add rest of the above ingredients (except bread and oil) to the besan batter and mix well.

3. Heat a non-stick tava (griddle). Apply a thin layer of besan mixture on 1 side of bread slices.

4. Keeping the heat to low, smear oil on tava and place bread slices on tava with besan mixture side down. Roast on a low heat for 2-3 minutes, and then increase the heat to medium. Roast for 1-2 minutes.

5. Flip and roast other side of bread as well.

6. Remove from tava and serve besan masala toast hot with tomato ketchup.

Note- 1. Apply a thin layer of besan mixture otherwise it will remain uncooked.

2. Roast besan toast on a low heat otherwise vegetables will burn.

3. You can apply besan mixture on both sides of bread also.