Besan ka Cheela

Besan ka Cheela

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Indian

Key Ingredients:

Besan cheela made more appetizing with some vegetables and masalas

Ingredients

  • Gram flour (besan) 2 cups
  • Medium onion, finely chopped ½
  • Carrot, peeled and finely chopped ½
  • Cashewnuts, finely chopped 1 tsp
  • French beans, finely chopped 2 tsps
  • Medium tomato, finely chopped ½
  • Fresh coriander leaves, chopped 2 tbsps
  • Green chilli, chopped 1
  • Carom seeds (ajwain) ½ tsp
  • Black pepper powder ½ tsp
  • Coriander powder ½ tsp
  • Red chilli powder ½ tsp
  • Chaat masala ½ tsp
  • Salt to taste
  • Oil 2 tbsps

Methods

  • Take gram flour in a large mixing bowl, add onion, carrot, cashewnuts, French beans, tomato, coriander leaves, green chilli, carom seeds, black pepper powder, coriander powder, red chilli powder, chaat masala and salt and mix well. Gradually add sufficient water and whisk into a smooth batter of semi thick consistency.
  • Heat some oil on a non-stick tawa, pour a ladle full of batter and spread into a round cheela and cook on medium heat.
  • When the underside is golden, flip it over and cook the other side similarly. Cook more cheelas similarly.
  • Transfer onto individual serving plates and serve hot with green chutney.
Aloo Parantha

Aloo Parantha

Prep: 35 minutes

Cook: 40 minutes

Method: Easy

Course: Snack

Type: Indian

Key Ingredients:

  • Potatoes
  • Whole wheat flour
  • Soya flour and Oats flour

Aloo paranthas made healthier are just as tasty as the traditional ones

Ingredients

  • Medium potatoes, boiled, peeled, mashed 3
  • Whole wheat flour 3 cups
  • Soya flour ¼ cup
  • Oats flour ¼ cup
  • Salt to taste
  • Oil 1 tsp
  • Garlic, finely chopped 1 tbsp
  • Red chilli powder 1 tsp
  • Turmeric powder 1 tsp
  • Pumpkin, boiled, peeled, mashed ¾ cup
  • Fresh coriander leaves, finely chopped 1 tssp
  • Ghee a little to cook
  • Low fat yogurt as required

Methods

  • To make Aloo Paranthas with a healthy twist, take whole wheat flour, soya flour, oats flour and salt in a bowl. Add sufficient water and knead into soft dough.
  • To make the filling heat oil in a non-stick pan, add garlic, red chilli powder, turmeric powder, salt, potatoes and pumpkin and mix well. Add coriander leaves and mix well.
  • Divide the dough into equal portions and shape them into balls. Roll each ball into a round disc, place some potato mixture in the centre, gather the edges together and press lightly to seal.
  • Roll each stuffed ball into a parantha.
  • Heat a non-stick tawa, place a parantha on it and cook. Drizzle a few drops of ghee over it, flip, drizzle a few drops of ghee on the other side too and cook till both sides are evenly done and golden.
  • Serve hot with low fat yogurt.
Malai Kofta

Prep: 25 minutes

Cook: 20 minutes

Method: Moderate

Course: Snack

Type: Indian

Key Ingredients:

  • Raw bananas
  • Cottage cheese

Enjoy this much loved rich dish in its healthy avatar

Ingredients

  • Raw bananas, boiled, peeled and mashed 1 cup
  • Cottage cheese (paneer), crumbled 150 gms
  • Carrots, grated 1 cup
  • Green chillies, chopped 1 to 2
  • Raisins (kishmish) 1 tsp
  • Turmeric powder 2 tsps
  • Garlic, chopped 1 tsp
  • Ginger, chopped 2 tsps
  • Salt to taste
  • Coriander powder 2 tsps
  • Tomatoes, chopped 1 cup
  • Onions, chopped 1 cup
  • Cashewnuts 8 to 10
  • Red chilli powder 1 tsp
  • Olive oil 1 tbsp
  • Cumin seeds 1 tsp
  • Fenugreek seeds (methi dana) ½ tsp
  • Sugar 1 tsp
  • Milk ½ cup

Methods

  • Preheat the air fryer to200 ºC.
  • Take raw bananas, cottage cheese, carrots, green chillies, raisins, 1 tsp turmeric powder, garlic, 1 tsp ginger, salt and coriander powder in a bowl and mix well. Divide them into equal portions and shape them into balls. Put them into the preheated air fryer and cook for 15 minutes.
  • Meanwhile to make the gravy, put tomatoes, onions, cashewnuts, remaining turmeric powder, red chilli powder, remaining ginger and salt in a mixer jar and grind into a puree.
  • Heat olive oil in a non-stick pan, add cumin seeds and fenugreek seeds and saute till fragrant.
  • Add the puree, sugar and milk and bring it to boil. Reduce heat and cook till the mixture is well cooked and smooth.
  • Transfer the gravy into a serving bowl, add the koftas and serve hot.
Malai Lassi

Prep: 10 minutes

Cook: 0 minutes

Method: Easy

Course: Snack

Type: Indian

Key Ingredients:

  • Ripe bananas
  • Low fat yogurt

Start your day on a healthy note – serve this delicious lassi at breakfast

Ingredients

  • Ripe bananas, peeled and roughly chopped 3
  • Low fat yogurt 2 cups
  • Melon seeds (magaz) 1 tsp
  • Almonds, chopped 1 tsp + to garnish
  • Pistachios, chopped ½ tsp
  • Saffron 3 to 4 strands
  • Honey 1 tbsp

Methods

  • To make a healthy Malai Lassi, put bananas, melon seeds, almonds, pistachios, saffron, low fat yogurt and honey into a beaker and blend it with a hand blender till smooth.
  • Pour into serving glasses, garnish with almonds, pistachios and saffron strands and serve.
Poori Bhaji

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Indian

Key Ingredients:

  • Whole wheat flour
  • Red pumpkin
  • Carrots

This poori bhaji is a healthy variant of the popular snack

Ingredients

  • Whole wheat flour 1½ cups
  • Salt to taste
  • Cumin seeds 2 tsps
  • Spinach (palak) puree 1 cup
  • Canola oil to deep fry
  • Red pumpkin, peeled and cubed 1 cup
  • Carrots, peeled and cubed 1 cup
  • Green peas 2 tbsps
  • Ghee 2 tsps
  • Mustard seeds 1 tsp
  • Green chillies, chopped 1 tsp
  • Asafoetida 1 pinch
  • Garam masala powder 1 tsp
  • Dried mango powder (amchur) 1 tsp
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp

Methods

  • To make healthy pooris, take whole wheat flour, salt, 1 tsp cumin seeds and spinach puree in a bowl. Add sufficient water and knead into a stiff dough.
  • Heat sufficient canola oil in a kadai.
  • Divide the dough into equal portions and roll out each portion into small pooris. Slide them into the hot oil, one by one, and deep-fry till they puff up and become golden. Drain on absorbent paper.
  • To make bhaji, heat ghee in a non-stick pan. Add remaining cumin seeds, mustard seeds, green chillies and asafoetida and saute till the seeds splutter.
  • Take garam masala powder, dried mango powder, turmeric powder and red chilli powder in a small bowl, add a little water and mix to make a paste.
  • Add this paste to the pan and mix well. Add pumpkin, carrots, green peas and a little water and mix well. Cover and cook till the vegetables are done.
  • Serve hot with pooris.
Wada Pav

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Indian

Key Ingredients:

  • Potatoes
  • Whole wheat pavs

All the health conscious wada pav lovers – breath easy, you have a healthy version coming your way

Ingredients

  • Medium potaotes, boiled, peeled, mashed 2
  • Whole wheat pavs 4
  • Oil 2 tsps + to brush
  • Mustard seeds 1 tsp
  • Garlic, chopped 1 sp
  • Ginger, chopped 1 tsp
  • Curry leaves 6 to 8
  • Green chillies, chopped 2 to 3
  • Cabbage, chopped 2 tbsps
  • Cauliflower, grated 2 tbsps
  • Carrot, grated 2 tbsps
  • Walnuts, chopped 2 tbsps
  • Cottage cheese (paneer), crumbled ½ cup
  • Red chilli powder 1 tsp
  • Turmeric powder ½ tsp
  • Salt to taste
  • Dry garlic chutney 1 tbsp + to sprinkle
  • Gram flour (besan) 2 cups
  • Asafoetida ½
  • tsp Green chutney
  • as required

Methods

  • To make a healthy wada pav, heat 1 tsp oil in a non-stick pan. Add mustard seeds, garlic, ginger, curry leaves, green chillies, cabbage, cauliflower, carrot, walnuts, paneer, potato, ½ tsp red chilli powder, ¼ tsp turmeric powder, salt, garlic chutney and a little water and mix well. Cook till well mixed.
  • To make the batter take gram flour, salt, asafoetida, remaining chilli powder, remaining turmeric powder, 1 tsp oil and sufficient water in a bowl and whisk well to make a smooth batter.
  • Divide the wada mixture into equal portions and shape them into round balls.
  • Heat another non-stick pan. Dip the wadas in the batter and place them in the non-stick pan, brush with little oil and cook, turning them often so that they are evenly cooked all around.
  • Slit the wheat pavs into without cutting through, apply green chutney on the inner side of both parts of each pav and sprinkle some garlic chutney. Place a wada on the lower half of each pav, top with the upper half and serve immediately.