DAHI PAPDI CHAAT

DAHI PAPDI CHAAT

Dahi Papdi chat is very popular street food of India. Dahi papdi is thin & crispy fried puff breads topped with yogurt, boiled potato & Mint & sweet chutney. Here in this my recipe I have used baked Mathree, for low cal. Dahi Papdi. Enjoy this very sweet & tangy Chaat. You can use ready made papdi instead of baked Mathree.

INGREDIENTS

2 Baked Mathree, Basket (Readymade 8 Papdi)

1, Boiled Potato, cubed

1cup, yogurt

2 pieces Dahi Bara,

4 tbsp. Sweet Chutney

2 tbsp. Mint Chutney

1tsp. Cumin powder, dry roasted

½ tsp. Red chili powder

Salt to taste

2tbsp. Fresh coriander, finely chopped

2tbsp. pomegranate

Fine sev for garnishing

METHOD

Mix salt in the yogurt and whisk it till smooth. Lightly mashed cubed potatoes and add 1tsp. mint chutney & salt in this. Arrange baked Mathree or papdi in the plate. Topped each papdi with boiled potatoes, if you are using Dahi Bara, add that to on each papdi. Add whisk yogurt on each papdi. Drizzle Sweet Chutney & mint chutney. Drizzle some sweet chutney and mint chutney on top. Lightly sprinkle Cumin powder & red chili powder. Top it with pomegranates and Fresh coriander leaves. Finely add Sev and serve immediately, because it became soggy very fast. Enjoy the Dahi Papdi Chaat.

Note:

Check Sweet Chutney & Mint Chutney recipe from my previous Recipes.

 

RADISH BHAJEE ; Simple Vegan Dish

RADISH BHAJEE

Here is very simple easy recipe of Radish Bhajee.It contains lots of fiber and minerals. You can serve it with hot chapatis or Parantha.

INGREDIENTS

2 Medium Size Radish with leaves

1 Potato

1 Bunch of Spinach leaves.

1tsp. Oil

1tsp. Cumin seed

1tsp. Turmeric Powder

½ tsp. Red chili powder

½ tsp. Dry coriander powder

1 tsp. Ginger chopped

1 Green chili chopped

½ tsp. dry Mango powder

Salt to taste

METHOD

Chop finely leaves of radish & spinach. Wash 2-3 times in big bowl with water and keep aside. Peel & chop in the cubes potato & radish .Heat oil in the big pan add cumin seeds, fry till light brown. Add green chili ginger & turmeric powder. Add potato & radish, sauté. Cover with lid & cook for 3-4 minutes. Add rinsed leaves and salt. Cook it without covering the lid and keep stirring in between. When radish & potatoes will tender add dry powders and mix well. Cook for another 2-3 minutes and remove. Serve hot with Indian flat bread.

 

 

 

RADISH:

RADISH:

Radish belongs to the Brassicaceae family. Radish is also known as Daikon in some parts of the world. In India Radish called MOOLI.

Radish can be White, Purple Black or Red in color. The taste of this vegetable is little sharp, pungent or sweet. This contains lots of juice, can be eaten raw or in Salad, can be used for making Flat Bread or making curries or pickle. The leaves can be used for making dishes, because it contains lots of minerals like Potassium, Zinc and vitamin C. Radishes is a nourishing food with high water content and lots of vitamin C as well as phosphorus and zinc.

Eating regular in salad or in raw form makes skin fresh and healthy because Radishes are a natural cleansing agent for the digestive system. It purifies the blood and eliminating toxins and waste.

Radishes are very good for the liver and stomach. Radishes work as a good appetizer, laxative, and metabolism regulator. Black radishes are more preferred in the treatment of jaundice, and radish leaves are also very useful in the treatment. Regular consumption of radishes can help prevent viral infections also.

 

 

What is the Difference between Vegan & Vegetarian?

What is the Difference between Vegan & Vegetarian?

A vegetarian is someone who doesn’t eat meat and same for vegans because vegans are a type of vegetarian. However, veganism is not just about food it’s a life style. The difference between a vegan and a vegetarian is that vegans eliminate all animal products from their diet, including dairy and eggs. Those following a vegan lifestyle generally do not wear leather and avoid products made from animals such as wool, silk and down.

Vegetarians do not eat meat, fish or egg but they tend to consume dairy products. Lacto-vegetarians consume dairy products but not eggs, Ovo eat eggs but not dairy products and o eat eggs as well as dairy products. Vegetarians also do not eat products that contain gelatin or other meat-based products.

Veganism is the practice of minimizing harm to all animals, which requires abstention from animal products, such as meat, fish, dairy, eggs, honey, gelatin, wool, fur, silk, and leather. Veganism is a moral baseline for animal rights. It is a kind of philosophy of Life than diet.

 

 

HOW TO CHOOSE HEALTHY FATS?

HOW TO CHOOSE HEALTHY FATS?

Is Fat Really Bad: No, because………….

Fat is pretty essential for our body, every cell in our bodies NEEDS SOME FAT TO FUNCTION PROPERLY. It’s a major energy source and also helps to absorb certain vitamins and nutrients. As a matter of fact, healthy fats play a huge role for maintaining the glossiness of skin, hair, to manage mood, to fight fatigue and for brain’s Function.

Vitamins A, D, E and K are fat soluble meaning they can only be digested, absorbed and transported into the presence of fat. They also responsible for secreting a bunch of hormones involved in the regulation of appetite, energy metabolism, inflammation and others closely related to Insulin resistance and the development of Type II Diabetes.

FAT IS AN ESSENTIAL PART OF HEALTHY DIET, It depends on the right types of choice.

There are four major types of fats:

Monounsaturated fats

Polyunsaturated fats

Saturated fats

Trans fats

In diet, fat could be either Saturated or Unsaturated. To easily distinguish between them, saturated fats are solid at room temperature like margarine, butter or cheese while unsaturated ones are liquid in nature at room temperature like oils. Good fats come mainly from vegetable and fish products. They are liquid, not solid.

Monounsaturated fats and polyunsaturated fats are known as the “good fats” because they are good for your heart, your cholesterol, and your overall health. These are the Good fats:

Avocado Oil

Olive oil

Canola oil

Sunflower oil

Peanut oil

Sesame oil

Olives

Nuts (almonds, peanuts, macadamia nuts, hazelnuts, pecans, cashews & walnuts)

Peanut butter

Soybean oil

Corn oil

Seeds (Flaxseed, Sunflower, sesame, and pumpkin seeds)

Fatty fish (salmon, tuna, mackerel, herring, trout, sardines)

Soymilk, Almond Milk & Camel Milk

Saturated fats and Trans fats are known as the “bad fats” because they increase your risk of disease and elevate cholesterol.

The requirement of fat is based on lifestyle, weight, age and conditions of health. The average intake of Fat should be 20 to 35 % of Calories.

Choose or replace the Good Fat in place of Bad Fat, is the right thing to do for making diet healthy.

 

 

 

 

 

SARSON KA SAG

SARSON KA SAG

SARSON KA SAAG is the classic Punjabi dish serve with Makke ki roti and piece of  Gur or jiggery. This is very authentic dish and takes time to prepare. This thick curry kind of dish is made of lots of Mustard leaves, spinach leaves and dollops of clarified butter.

Especially winter season when all the fields of northern India are covered with yellow mustard flowers, the aroma of burning woods and winter’s cozy feeling, this dish gives the feeling of comforting the soul. The taste of Sarson Ka Saag is so good as well as full of nutrition’s. This Green curry is full of Vitamins & minerals. Because made of lots of Green Leaves like Mustard & Spinach leaves.

Mustard leaves are an excellent source of vitamins K, A, C and E and minerals. Mustard leaves are a good source of vitamin B1 and vitamin B3, B6, Iron, Calcium and fibers.

This is one of my favorite dishes of winter season; I can eat this any time of the day, but because it is made of lots of clarified butter so best is the Lunch Time to serve this Dish. Here is my Mom’s Recipe of Sarson Ka Saag:

INGREDIENTS

4 bunch of Mustard Leaves, finely chopped

1 bunch of Spinach leaves, finely chopped

4 Green Chilies

2tsp.Ginger, grated

2 Medium size Tomatoes, finely chopped

1tsp. Coriander powder

1tsp. Red Chili powder

2tbsp. Maize Flour

4 tbsp. Clarified Butter

½ tsp. Garam Masala

Salt to taste

METHOD

Preparation:

The tough task of making this Saag is washing it properly. You have to clean it several times to get rid of all the soils and muds. Wash it in the big tub full of water 3-4 times. Keep aside.

Boil water in the big pan and add cleaned leaves. Cook it for 3-4 minutes without covering. Cool and blend this without adding water in the blender to make coarse paste.

Heat 2tbsp. clarified Butter in the pan; add ginger and green chilies, sauté. Add maize flour, coriander powder and cook it for 2 minutes. Add chopped tomatoes and stir. Add paste of mustard & spinach leaves and ½ cup water. Keep stir and cook it for 4-5 minutes. Add garam masala powder and remaining Clarified Butter or Ghee. Garnish with fried green chilies & Ginger juliennes serve it with Makke Ki Roti (Indian flatbread of Maize Flour).

DIWALI SPECIAL – PISTA SANDESH- Low Cal Sweet

DIWALI SPECIAL – PISTA SANDESH- Low Cal Sweet

Sandesh is a Bengali sweet that’s made from fresh chenna. It’s fat-free & low Cal delicious Sweet and very easy to make. Here is my recipe of Pista Sandesh:

INGREDIENTS

1cup Chenna

½ cup Icing sugar

1tsp. cardamom powder

2 tbsp. Pistachio coarsely powdered

1 tsp. Milk

7-8 strands of Saffron

Rose petals for serving

METHOD

Blend Chenna in the blender to make this smooth. Mix Chenna with powder sugar and cardamom powder. Mash well with hands till it become soft & smooth. Soak saffron strand in the warm milk and add to this mixture.

Divide this into 18-20 equal portions. Make small balls out of this mixtures and roll into pistachio powder or you can put one slice of pistachio in the middle of the tiny ball. Keep it in the fridge to set for 2 hours. Serve it on the Rose petals and enjoy the Divine Taste of Pista Sandesh.

CHENNA:

 For making Chenna at home boil 1liter milk and add 1 tbsp. lime juice. Stir with spoon till milk curdles. Strain on muslin cloth-covered strainer. Tie the muslin cloth and dip in the cool water twice. Hang this for 2hours or till all the water drain out. Homemade Chenna is ready.