Crispy Arbi

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Is that bowl enough to tempt you to eat arbi?? Or do i need to also tell you that this is not fried! Good enough? 🙂
Okay so let me tell you this is one of my favourite snacks to hog onto, a bowlful. There are so many of us who are crazy about french fries, right? But then those fried calories often turn down your craving, so why not make this instead. Arbi or Taro root is super healthy and has some amazing nutrional values too.
I know you’re going to thank me later. 😉

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Nutritional Benefits Of Arbi :

  • Strenghtens immune system
  • Helps to boost blood circulation
  • lowers blood sugar levels
  • Rich in dietary fibre, hence helpful in digestion
  • Improves eye vision & skin health

Amongst other benefits of arbi, these are some important ones. Now i guess you have enough reasons to try this and more so when it isn’t time consuming at all.

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So now let’s come to the recipe.

Recipe :

Serves : 4-5

Ingredients :
500gms arbi
4 tbsp oil
1/3 tsp ajwain
1/3 tsp rai
1/3 tsp jeera
a generous pinch of hing
1 tsp red chilli powder
1/3 tsp haldi powder
2 tsp dhaniya powder
juice of 1 lemon
salt as per taste
handful of coriander leaves  (washed and chopped)

Method :
Wash arbi and peel it. Cut it lenghtwise just like french fries.
Take a wok, heat oil and add rai, jeera, hing & ajwain. Add arbi and stir. Do not cover the wok, let the flame swing between medium to high. Roast it well, almost like shallow fried so that it is cooked well inside and remains crispy outside.Now add all the spices, salt, haldi powder, red chilli powder and dhaniya powder. Give it a quick stir. Do not let it stick to the bottom. When cooked well, add lemon juice. Garnish with coriander leaves and serve. Yummy snack is ready to be savoured.

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Notes :

Don’t forget to apply oil before peeling and cutting arbi as it might cause itching. You may use regular vegetable oil.
If you feel the need add a tbsp oil more but do not let your spices burn while cooking.

Give it a try! Awaiting feedback. 🙂

Happy cooking. ❤

 

Kaala Chana Chaat

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Now who doesn’t like street food?? 😉
Here in India we have so many varieties of street foods especially chaat. And I love all kinds of chaats just as much but while most are not so healthy, this simple Kaala Chana chaat is. It is a regular favourite for breakfast at home, more so because it is so fuss free to make and tastes delicious! It is a must try for sure!

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A little about the nutritional facts of Kaala Chana
Kaala Chana or Whole Bengal gram are a rich source of proteins and have a high fibre content, which adds to its nutritional value! A diet rich in fibre content lowers cholesterol levels and helps prevent constipation. Fiber also helps in regulating blood-sugar levels in individuals with diabetes, which makes kaala chana chaat a diabetic friendly recipe too. 🙂
Also it is gluten free!!

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So now you have enough reasons to recreate this chaat in your kitchen! 🙂
What are you waiting for then? Ahh, the recipe!
So here it goes. 🙂

Recipe :

Serves : 4-6

Ingredients

1 cup kaala chana
3 & 1/2 cups water for cooking plus more for washing and soaking
1 green chilli
1″ ginger
2-3 tsp oil
a generous pinch of asafoetida (Hing)
1/3 tsp Mustard seeds (Rai)
1/2 tsp Cumin seeds (Jeera)
1 & 1/4 tsp salt (adjust as per taste)
1/3 tsp red chilli powder
1/4 tsp turmeric powder (Haldi)
1 tsp coriander powder
2 tsp semolina (Suji)

For Chaat :

1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 cup curd
handful of fresh coriander leaves chopped
lemon to squeeze in!
Chaat Masala to sprinkle

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Method :

Wash and soak kaala chana and keep it overnight (if preparing it for breakfast).
In the morning strain the water and wash them again twice. Now take a pressure cooker and add heat oil in it, add hing, jeera and mustard seeds till they splutter. Add kaala chana and 3&1/2 cups of water to cook. Add salt,turmeric powder,red chilli powder,coriander powder and cover with the lid. Let it pressure cook for 2 whistles on high flame and then for about 10-15 minutes on low flame. Turn off the flame and once the cooker cools, open the lid, Add semolina and stir well and again cook for 2-3 minutes without the cover.
Chana is prepared.

Let it cool down, meanwhile you can chop the vegetables for chaat.

Take a serving each, add chopped onions, tomatoes, 2-3 tbsp curd, generous pinch of chaat masala, lime squeezed in and coriander leaves to garnish at last!

Enjoy your plate full nutritional goodness and deliciousness!! 😀

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Notes :
Whenever you want to prepare kaala chana chaat, make sure you soak these before for about 6-7 hours.

Your feedback is awaited, let me know how it turns out for you. 🙂
Happy Cooking!!
Thank you for stopping by.

 

Grilled Aloo Masala Sandwich

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Sandwiches are a such a comforting breakfast!
Nobody denies that, whether you have to cook it or just eat it, right?! Because I know not of anyone who dislikes anything under the name of a ‘sandwich’.
As a child these Aloo Masala sandwiches were the first ever sandwiches I ate, guess all the Indian kids did. These require no special ingredient that you won’t readily find at home and that makes them super simple to make! 🙂
Almost once in a week we have it, needless to say it makes up for one of our favourite things to eat at breakfast.

It is always fun to cook anything that you know everyone at home loves, so this was it for breakfast. 🙂

Go grill some for yourself and I know they’ll soon be in your favourite list too. 😀

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Have a look at the recipe :

Serves : 8-10 Sandwiches

Aloo Masala :
4-5 large potatoes
1 tsp chilli powder
a pinch of asafoetida (Hing)
1/2 tsp coarsely ground fennel seeds (Saunf)
1/4 tsp dry mango powder (Amchur powder)
1/4 tsp garam masala
Salt to taste
coriander leaves (washed and chopped)

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Sandwich :
10 bread slices
Softened Butter/Ghee for slathering
Aloo Masala

Method :
Wash the potatoes, cut them width wise, each into two. Now take a pressure cooker and fill about a glass of water and boil the potatoes with one whistle on high flame and then for another 5-7 minutes on low flame. Check once the cooker cools down whether the potatoes are well cooked or not.
Let the boiled potatoes cool down so that you can peel them easily. Now mash them well and mix all the spices along. Add chopped coriander leaves.
Take two slices of bread and generously slather ghee on both the sides, spread the potato mash evenly and cover with another bread slice. Now grill till crisp brown.
Enjoy with tomato ketchup or Green Chutney (Cilantro Peanut Pesto).

Note :
I took the white sandwich bread, you may well replace it with brown bread.
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A delicious sandwich and a good coffee, totally can kick start your day.

Please do try and keep me posted.
Thank you for stopping by.

Khatta Dhokla (Savoury Semolina Steam Cake)

Eat Light, Eat right!! 🙂
A quick snack, easy to make, no fuss and almost readily available ingredients in a regular kitchen. It’s a typical Gujrati snack (Farsaan) but gladly eaten and cooked in other households too. With a lot of discussion on what to make for breakfast, Khatta Dhokla it was this morning!

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Sharing the recipe with you all 🙂
Serves 4-5

Ingredients :
1 & 3/4 cups semolina (rava)
1 cup curd
1 to 1&1/2 cups water
1/2 tsp Citric acid granules
juice of 1 lemon
salt to taste
Eno 1 small pouch

For tempering :
1 tbsp oil
1 tsp sesame seeds (til)
1 tsp mustard seeds
2-3 green chillies (slit)
few curry leaves
corriander leaves (washed and chopped)

Method :
Take a big bowl, mix rava, curd, water, salt and citric acid granules together.The consistency should be more or less like Idli batter, accordingly add or reduce water. Let the batter rest for aboutt 15-20 mins.
Now add eno and stir well.
Grease the tray and pour the batter and steam the dhokla for 15 mins in an idli cooker or you could place the tray in a huge vessel above  boiling water and cover for the same time.
Prepare the tempering, take a small pan and heat the oil, add sesame seeds ,mustard seeds, curry leaves and chillies. Put off the flame. By now the dhokla has cooled, cut it into squares of equal size and pour the tempering evenly over it.
Garnish with chopped corriander leaves.
Serve with any chutney, ketchup as you like 🙂
Here served with tomato sauce and Green chutney (Cilantro peanut pesto)
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