wheat dosa

                                                                      Wheat Dosa 

Wheat dosa is an innovative and very popular form of chapati. It is softer than chapati; can be made very easily and is  healthy too. And believe me it tastes amazing! As the modern world has become hub of diabetic patients most people tend to shy away from rice and other starchy foods. In this blog my effort is to give you the  recipes in its healthiest and simplest form with minimum oil and other health-bothering ingredients. And the cooking method which I use is very very flexible and tension free. So let's begin with our wheat dosa...


 INGREDIENTS

• Wheat flour (ata) - 1 cup
• grated ginger - 1/4 tspn
• til (sesame seed)- 1/4 tspn
• oil or ghee
• salt as per taste 

   
 COCONUT MILK

•  Take a cup of grated coconut in a blender 
•  Add 1/4 cup water
• Grind well 
• Add 1/4 cup more water
• Strain 
• Add salt to taste

METHOD

• Mix all the ingredients with required amount of water to make a batter of same thickness as of rice dosa( you can mix in a blender too)
• Heat a non stick frying pan
• Take a ladle full of batter and spread it in round shape as we do for dosa
• Turn the flame to medium
• Cook for a minute and turn 
• Cook for another one minute 
• Now our wheat dosa is ready ! Serve hot with coconut milk , chana masala or any curry of your choice 

TIPS

• Use non stick frying pan to avoid sticking 
• Cook on medium flame
• Batter should be of medium consistency( neither too thick nor too thin)
• You can apply extra oil on dosa while cooking
• You can try other seeds also like carom seed and black cumin or discard all the seeds if you don't like

Aloo Gobhi Matar Dry Sabzi

                   
                                                Aloo Gobhi Matar Dry Sabzi

  Indian vegetable cooking is quite incomplete without this evergreen sabzi of aloo, gobhi and matar, be it home or restaurant. This is one of my favourite vegetables I would love to have with any kind of bread or rice! There are different methods of cooking  Aloo Gobhi Matar ki sabzi depending on different regions. But the way which I chose is super simple and amazingly healthy, with very very less oil. Nevertheless immensely tasty! So let us start.......


 INGREDIENTS

• Cauliflower 250 gm
• Potato 1 medium size
• Green peas (Matar)- 1/2 cup
• Tomatoes - 1 med size
• Red chilli powder 1 Tsp
• Turmeric powder 1 Tsp
• Coriander powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Garam masala powder
• Coriander leaves for garnishing
• Cooking oil 1 tbsp
• Salt to taste

    METHOD

• Cut cauliflower into medium size florets
• Peel and cut potatoes
• Keep the cauliflower florets in salted water for 15-30 minutes ( to kill germs if any), drain, wash well and keep it aside
• Heat oil in a pan
• Add ginger garlic paste
• Saute for one minute
• Add cauliflower, potato, matar and fry for one minute
• Add turmeric, red chilli , coriander powder and tomato
• Mix well and stir-fry for a few minutes till the moisture is completely absorbed
• Add one cup water 
• Add garam masala powder, cover with a lid and cook on low flame for 5 to 10 minutes
•  Garnish with coriander 
• Serve hot with chapati, paratha, poori or rice 

TIPS

• You can increase or decrease the quantity of oil
• Deseed tomatoes or altogether skip ( tomato is considered harmful for kidneys) 
• Use 1/2 tsp amchur(dried mango) powder for tomato

       

Carrot Halwa Recipe

                     

                                                   CARROT HALWA 


Carrot halwa is an authentic Indian cuisine made with carrots. It is the favourite dessert of all Indians and Pakistanis. But the complicated process involved in making this yummy dish leaves all of us to abandon the idea in its imaginative state. So here I will give you the easiest method of making this delicious dish.


INGREDIENTS

• Carrot 1/2 kg
• Milk 1/2 litre
• Sugar 250 gm
• Ghee 100 gm
• nuts(cashew, almonds&pistachio) for garnishing (optional)

METHOD

• Peel and wash the carrots thoroughly.
•  Cut carrots into half inch pieces.
• Cook carrot with milk in a cooker.
• Switch off the flame after one whistle and open it after the cooker has completely cooled down.
• Add sugar and stir.
• Continue stirring till half the moisture evaporates.
• Add ghee and continue stirring till the moisture evaporates completely.
• Switch off the flame once the halwa separates itself from the ghee.
• Roast the nuts in a separate pan with 2 tbsp ghee.
• Garnish the carrot halwa with the roasted nuts. Serve warm.

TIPS 

• Use a thick bottomed pan.
• Keep stirring to prevent burning at the bottom.
• Be cautious at the end when the content thickens as it would spurt out.

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