Palak Nachos by Avita Agrawal

 

Ingredients

50gms Spinach

20gms Soya flour

20gms Wheat Flour

Few Mint Leaves

10gms Oil

5gms Sesame Seeds

2 green chilies

1tsp Mango Powder

Salt to taste

Method

1. Take 50 gm spinach wash thoroughly

2. Boil the spinach, add green chilies , grind it to puree

3. Take soya flour and whole wheat flour

4. Add salt (pinch) mango powder, Mint leaves and spinach puree.

5.     Make a dough.

6. Roll it into flat thin layer

7. Add small amount of Sesame seeds

8. Cut them into triangle shapes

9. Keep oil to heat

10. Put traingle pieces to oil

11. Fry them in low flame

12. Take them in a plate and let them dry.

Spinach with Dried Lentil Dumpling by Pushpa Moorjani

 

Ingredients:

2 Cardamoms

1inch Ginger

1tsp black pepper

100 gms Vadis

2chopped potatoes

1tsp Turmeric powder

1tsp Spice powder

1tsp salt

2 chopped tomatoes

1 bunch spinach

Coriander leaves

Method:

1. Heat 2tbsp oil in a pan and fry 2 cardamoms, 1 inch finely chopped ginger and 1tsp black pepper powder.

2. Add 100 gms Vadis and 2 chopped potatoes. 

3. Mix it well. 

4. Add 1tsp turmeric powder, 1tsp spice powder and 1tsp salt. 

5. Add 2 chopped tomatoes. 

6. Cook for 2 minutes till tomatoes soften, mix it well. 

7. Add 1small bunch of spinach and coriander leaves. 

8. Lower the flames and cook for 20 minutes till the potatoes are tender. 

9. Serve with chappatis.

Healthy Green Drink by Malti Dharamsi

Ingredients:

1 cup chopped spinach leaves

1 cup coriander leaves

1/2 cup pudina leaves

1 small cucumber

1 big amla cut into pieces

15-20 basil leaves

1/2 tsp. Table salt 

1/2tsp. Black salt 

1 tsp. Roasted cumin powder

2 tbsp. Lemon juice

2 glasses of water and 2-3 ice cubes to retain the green color

Method:

Put all the ingredients in a mixer jar, add 2 glasses of water. Blend it to a smooth consistency. Then strain it. Add some ice cubes or keep it in the fridge for some time. Serve chill.

This is a very good iron rich healthy and nutritious drink which you can have it at a mid meal time i.e. morning 10 o,clock or say 2 hrs.  after breakfast. You will feel instant energetic.  It is also good for digestion.

Bhogi by Yogita Dhanassure

 Bhogi is mix vegetable sabji

Ingredients:

2 table spoon Oil 

1tbsp Cumin seeds 

2tbsp crushed Garlic 

1/2tbsp Mustard seeds

1tbsp crushed green Chily

1 bowl chopped Spinach

1 bowl chopped Harbara (Harbor Pulses) leaf 

1/2 bowl chopped Fenugreek leaves

100 gms fresh green Peas

50 gms Peanuts 

1 tsp Ginger paste

500 gms Black Chana daal

4 tbsp crushed Peanuts

4 tbsp crushed dry coconut

2tbsp Gram flour

2 tbsp Sesame seeds 

2 tbsp Tamarind Jaggery syrup  

Salt to taste 

Method: 

1 Soak black Chana overnight 

2 Boil Spinach, harabara leaves, Fenugreek leaves

3 Boil Peas, Peanut, Black Chana 

4 In a pan containing hot oil, add Cumin seeds, Mustard seeds, Garlic, green chillies, Ginger paste, crushed dry coconut, 

5.Pour this spiced oil over the mixture of boiled Peas, Peanuts, black Chana, and green vegetables. 

6 Add tamarind jaggery syrup

7: Gradually add Gram flour and stir continuously.

8 Garnish with Coriander leaves and Sesame seeds.  

Serve hot

Jowar Atta Pancakes by Bhavana Paradkar

Ingredients:-

1/2 cup Jowar atta

1/2 Cup grated cucumber

2 tablespoon finely chopped onion

1 tsp finely chopped green chilli

1 cup fresh dahi

1 cup finely chop coriander

pinch of haldi

salt to taste

oil for cooking

Method:-

1. Combine all ingredients and add  5 to 7 tablespoon of water in bowl and mix well. 

2. Grease a non stick pan with oil. 

3. Pour the batter into nonstick pan. 

4. Cook using the little oil, till they turn brown in colour from both sides.

5. Serve with green chutney.

Healthy Cutlets by Vandana Jaiswal

Ingredients:- 

1/3cup kidney beans

1/3 cup whole Urad dal

1/3cup whole masoor dal 

1tbsp Almond 

1tbsp Pistachio  

1tbsp Walnut

1tbsp Groundnut 

1 tbps Garlic paste  

1tbsp Ginger paste  

2 big Chopped onion- 2 big

3 Green chilly 

1/2 cup Green coriander 

1 cup Bread crumbs 

Salt as per taste

1/2tbsp Red chilly powder

1tbps Coriander powder

1 tbsp Garam Masala

1tbsp Chat masala -1 tbsp 

1/4tbsp Turmeric powder 

1/2tbsp Jeera powder 

2tsp lemon juice

Method: - 

1.Wash and soak Kidney beans ,whole Urad dal, whole Masoor dal overnight 

2.Discard the water and add fresh 2 cups water and half tablespoon salt, 

3.Pressure cook upto 4 whistles 

4.Mash them  and add garlic paste, ginger paste, onion, green chilli, green coriander, Garam Masala, coriander powder, chilli powder, chat masala, turmeric powder, jeera powder, green chilli, salt, lemon juice and  mix it well 

5.Add breadcrumbs gradually and mix

6.Grease hands with oil take a small portion give it shape of cutlet 

7. Shallow fry from both side till golden brown ready to eat

Crispy Garlic Spinach Potato Bites by Shashikala Patil

Ingredients:-

3 medium boiled and grated potatoes 

1 bunch Spinach leaves 

1 cup Rice flour 

1 tsp Chopped garlic 

1tsp Chilli flake

2tbsp Corn flour

Oil for deep fry 

1 cup Water 

Salt as per taste

Method:-

1. Heat 2 tbsp oil and add chopped garlic. saute till get golden brown

2. Add 1 tbsp chilli flakes and saute for minute 

3. Add 1 cup water and bring it to boil.

4. Add 1 cup of rice flour and quickly mix it otherwise it will stick, stir till water is absorbed by rice flour

5. Remove all mixture in a bowl. let it cool for 5 minutes

6. Add 3 boiled grated potatoes and chopped spinach leaves and mix it. add salt to taste 

7. Mix all ingredients nicely 

8. If the mixture seems sticky, add 1 or 2 tbsp corn flour. Mix into a smooth dough

9. Apply little oil to the dough

10 Take some portion of dough to shape potato bites in small pieces 

11 Heat sufficient oil to deep fry 

12 Fry potato spinach bites till gets golden brown and crispy 

13 Remove bites on paper/bowl

14 Yummy, tasty, delicious potato bites are ready

Vegetable Kababs by Swapnaja Deshmukh

Ingredients:-

3/4th cup Cowpeas

1tsp chopped Garlic 

1 tbsp chopped Mint

Chopped Coriander leaves 

1medium chopped Onion

1tsp Red chilli powder

1/2tsp Coriander powder

1/2tsp Cumin powder

2 chopped Green chilli

1/4th tsp Garam Masala 

1 Lemon  

1/4 cup Brown bread powder/Bread crumbs 

1 small chopped Beetroot

2tbsp Oil/ Ghee/ butter  

Method

1. Take 3/4th cup cow-peas (red lobia)

2. Wash the lobia with water for 2 times and add water 

3. Soak the cow-peas for 3 hours

4. Add 1/2 cup water and 1/2tsp salt 

5. Pressure cook red lobia upto 4 whistles 

6. Strain off any excess water and transfer to a mixing bowl 

7. Mash it very well 

8. Add 2 green chopped chilies, 1 tbsp chopped garlic, chopped mint, chopped coriander leaves, 1 medium sized chopped onion, 1 tsp red chilli powder,1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4th tsp Garam masala, 1 small size chopped beetroot , salt as per taste, 1 lemon juice , 1/4 cup brown bread powder or bread crumbs.

9. Mix it well 

10. Grease hands with oil, take the mixture and make kebabs

11. Shallow fry on low medium flam

12. Cook till both the sides are golden and crispy 

Lehsuni Matki Palak by Bharti Koli

Ingredients:-

120 gm. Washed and dried, shredded spinach

25 gm. Washed and dried chana dal

3 tbs gram flour ( besan )

1 onion (chopped)

½ tbs chana masala powder

½ tbs  chat masala

½ inch ginger (chopped)

1 green chilly (chopped)

1 tbs salt

1 cup refined oil

Method:-

1. Soak the chana dal for an hour and then cook it in presser cooker. 

2. Drain the excess water.  

3. Take a pan and heat it over moderate flame.

4. Add dal in the pan and fry it few seconds.

5. Add finely spinach (chopped), onion, and green chilly in the pan.

6. Stir well and add besan, salt, Chana masala powder, chat masala ginger, onion.

7. If want a tangy flavor add little lemon juice.

8. Remove from flame and allow the mixture to cool.

9. Make balls of this mixture. Shape them like cutlet.

10 Take a pan, add refined oil in it for frying.

11 Deep fry the cutlets till turn it golden brown from both sides

12 Transfer the cutlets in a serving plate, keep cutlets in tissue paper to drain extra oil.

13 Serve the delicious cutlets with green chutney or tomato ketchup.

Anjeer Dates Halwa by Sukhada Nadkarni

Ingredients

6 Figs 

6 Dates

2tbsp Almond Powder 

4tbsp Ghee 

1tsp Cardamom powder

Method

1. Soak Figs and Dates  overnight

2. Blend them separately 

3. Heat pan and add Ghee.

 4. Pour the mixture of Figs and Dates and stir it till halwa consistency 

4. Add Almond powder, stir it properly 

5. Halwa is ready, 

6. Garnish it with Dry fruits 

Anjeer Khajoor Rolls by Mansi Ayre

Ingredients :

250grams Dried fig 

300ml Water 

125grams 

25grams Cashew nuts

25grams Walnuts 

20grams Almonds  

20grams Pista 

70ml Desi ghee 

70grams Poppy seeds 

Method: 

1. In a bowl take 250 grams dried figs in 300 ml water . Soak for 4 hours.

2. In another bowl, add 125 grams dates in 300 ml water. Soak for 2 hours 

3. Grind Cashews, Walnuts, Almonds and Pista in a paste 

4. Grind the soaked Figs and Dates

5. In a pan add ghee, add blended mixture of figs and dates . Cook until it brown

6. Transfer the prepared mixture of Dates and Figs on a butter paper and flattened it with the help of spatula 

7. Spread dry fruits stuffing evenly on it . 

8. Wrap it up.

9. Refrigerator for 5 minutes 

10. Take a plate full of poppy seeds 

11. Roll the dry fruit stuffing to cover it with Poppy seeds

12. Refrigerator it for 30 minutes

13. Cut the roll into small pieces and serve. 

Sago Fruit Pudding by Shubhangi Koli

Ingredients

½ Cup Sago 

¼  Water

½ litre  Full Cream Milk

Fruits-Grapes/Pomegranate etc.

Dry Fruits

½ Cup Sugar Powder

1 Tbsp  Cardamom Powder

Method

1. Soak Sago for an hour

2. Boil ½ litre Milk till it thickens

3. Boil 2 Cup Water &  Soaked Sago  on  Medium Flame

4. Mix boiled sago into thickened milk.

5. Mix ½ Cup Sugar Powder.

6. Mix chopped dry Fruits & fresh fruits

7. Mix 1 tbsp Cardamom Powder 

8. Garnish with dry fruits 

Banana Barfi by Kalpana Patil

Ingredients

4 ripe Bananas

1 cup Chopped Jaggery

1 cup wheat flour

2 tablespoons ghee

2 spoons semolina

Dry-fruits

Method 

1. Chop 4 bananas and smash it  or grind in mixer.

2. Take 1 cup chopped jaggery, dissolve jaggery by mixing 1 cup of water .

3. Take a cup of wheat flour, roast in 2 tablespoons of ghee until reddish on medium flame.

4. Take 2 spoons semolina, roast it and mix in wheat flour, roast it again

5. Mix finely chopped bananas into wheat flour

6. Mix Jaggery water to make batter

7. Roast dry fruits in hot ghee and add in batter

8. Pour 1tbsp ghee in a pan, and add the batter, mix till it thickens

9. Transfer in a plate and let  it set.

10. garnish with dry fruits and cut into pieces.

Coconut Barfi by Vahida Palekar

Ingredient: 

500gms grated coconut 

250gms Jaggery

Almond,pistachios,walnut, cashew grind it coarsely 

Saffron

200gms Ghee 

Method:

1. Take ghee and add grated coconut then stir it continuously till little golden 

2. Add jaggery 

3. Add all coarsely ground dry nuts 

4. Add saffron 

5. Saute till batter becomes dry 

6. Transfer in a plate and keep till set. 

7. Cut into desired shapes.

Red Velvet Cake by Shaheen Sheikh

Ingredients

2 medium size Beetroot

2/3 cup Sugar

1/2 cup Plain curd 

1/4 cup Refined oil 

1/2cup Beetroot Puree

1cup Flour

1 1/2tbsp Cocoa powder

1tsp Baking powder 

1/2tsp Baking soda

1/4cup Milk 

1tsp Vinegar

Sugar syrup

1 cup Whipped cream 

1/4cup Almond powder

(White chocolate 1/4 cup+2tsp cream )

Method

1. Cut and boil beetroot.

2. blend to smoothen it 

3, In a small bowl, add 2/3cup sugar to 1/2cup curd.

4. Add 1/4cup oil and mix it well

5. Add beetroot puree. Mix it well

6. Add 1cup flour, almond powder, cocoa powder, baking soda. mix it well

7. Add milk, vinegar. mix it well

8.Transfer in a greased pan and bake in a preheated oven at 180°c for 35-45 minutes

9. Cut the cake in three layers

10. Apply cream on first layer, cover with second layer and apply cream on second layer.

11. Mash the third layer of cake and apply the crumbs on the side of the cake.

12. Decorate the top layer with sprinklers

13. Refrigerate the cake for an hour.

Mix Fruit Cake by Asha Suryavanshi

Ingredients

150 gms Premix powder

80ml Water

2tbsp Oil

2tsp Sugar powder

Mixed fruits essence 

2 Bananas

1 Apple

1 Pomegranate

2 Almond pieces

1 cup Whipping cream

Method

1. Add water in premix powder. Put oil & mixed fruit essence in it & mix it thoroughly

2. Put this batter on pan for baking up to 30-35 minutes.

3. By using toothpick, check whether cake is baked or not.

4. Takeout the baked cake and allow it to cool.

5. Cut the cake into 2-3 slices.

6. Take one bowl whipping cream in circular pot and beat it by using a beater machine.

7. Take one slice on a turning table & sprinkle some water on it.

8. Now cover the cake slice with whipping cream & add fruit pieces on it.

9. Now put another cake slices on it & repeat step 8

ADVANTAGE:-This cake has fruit pieces of Apple, Banana, Pomegranate and almonds which increases iron in the body & help to keep body healthy.

Kathi Roll by Babli Niraj Jaiswal

Ingredients: 

 ¼ teaspoon turmeric powder,

 ½ teaspoon kashmiri red chilli powder, 

 ½ teaspoon coriander powder 

 ½ teaspoon garam masala powder 

1tsp ajwain (carom seeds) 

¼ teaspoon cumin seeds 

1cup whole wheat flour

Oil & salt.

⅓ cup chopped capsicum cubes / carrot / cabbage / beans  

⅓ cup finely chopped onions 

1 tsp ginger-garlic paste 

½ cup chopped tomatoes

¼  cup chopped coriander leaves  

 ¼ cup grated or crumbled paneer 

Steaming Veggies

1. Rinse and chop all veggies.

2. Take them in a pan or bowl that fits inside a 3 litre pressure cooker. You can also add your choice of veggies. 

3. Add 1.5 cups water in the cooker. Place the pan in the cooker.

4. Pressure cook for 2 to 3 whistles on medium flame or for 12 to 15 minutes. 

5. The veggies have to cooked well, yet retain their shape. You can also steam veggies in a pan or an electric rice cooker. Cover and keep aside.

Kneading Dough

1. In a mixing bowl or pan or a large tray, take atta (whole wheat flour), oil & salt. 

2. Add 1 cup water in parts. First you can add ½ cup water and add the remaining required amount of water later.

3. Begin to knead. Add water as required and knead to a smooth soft dough. 

4. Cover the dough and keep aside for it to rest for 30 minutes.

Preparing Marinated Onions

1. In a small bowl, take thinly sliced onions

2. Add chaat masala, kashmiri red chili powder or a pinch of red chili powder lemon juice. 

3. Mix it well. 

4. Cover and keep aside or you can refrigerate too.

Making Veg Stuffing

1. Heat 2 tablespoons oil in a pan or kadai. 

2. Add ¼ teaspoon ajwain (carom seeds) and ¼ teaspoon cumin seeds. 

3. Let them splutter.

4. Add ⅓ cup finely chopped onions and saute till the onions turn translucent.

5. Add 1 teaspoon ginger-garlic paste. 

6. Stir and sauté till the raw aroma of both ginger and garlic goes away. 

7. Add ½ cup chopped tomatoes.

8. Mix well and sauté the tomatoes on a low to medium flame for 3 minutes or till they soften. 

9. Add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder. 

10. Mix very well. If using regular red chili powder, then add ¼ teaspoon of it.

11. Add ⅓ cup chopped capsicum cubes & sauté for two or three minutes. 

12. Add all the steamed veggies. If there is any water in the pan of the steamed veggies, then add this water too. 

13. Add salt as per taste. 

14. Mix it well. 

15. On a low to medium flame sauté for 4 to 5 minutes. Do make sure that the veg stuffing is dry.

16. Add ¼ cup chopped coriander leaves. Mix very well.

17. Add ¼ cup grated or crumbled paneer. Paneer is optional and you can skip it. 

18. Check the taste and add more salt or chili powder if required. 

19. Mix it well and keep the veg stuffing aside.

Making Rotis For Veg Kathi Roll

1. After 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps. 

2. Dust the dough ball with some flour. 

3. Gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour. 

4. Place the roti on a hot tawa. 

5. Cook the base till you see bubbles appearing on the rotis or the roti is ¼th cooked. Do note that the tawa should be hot. So cook on a medium-high to high flame. On a low flame, the rotis will become like papads. 

6. Flip roti. Spread some oil all over.

7. Flip again when the second side is ½ cooked. Spread some oil on this side too. You will see golden blisters on the roti. 

8. Flip once or twice more for even roasting. 

9. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all rotis this way.

Making Kathi Roll

1, Take a single roti. 

2. Place the mix veggie stuffing in the centre. If you have mint coriander chutney, you can also spread some chutney on the rotis, before placing the veg stuffing. 

3. Sprinkle some chaat masala powder on top. 

4. Add the marinated onions on top of the veg stuffing. You can also add some grated cheddar cheese or paneer on top. 

5. Now roll both the sides of the roti

You can wrap them in butter paper or aluminium foil from the base, so that while eating the stuffing does not fall down. If you want you can even secure the wraps with a toothpick. You can even pack these in tiffin box. Skip adding onions if packing in tiffin box.

Serve veg kathi roll just plain as they taste good the way they are. Or you can accompany some chutney or tomato ketchup by the side.

Notes

You can add less or more spice powders.

You can add your choice of veggies. Also greens like palak or methi leaves can be added in the stuffing.

Tomato Methi Puloa by Yogita Dhamdhare

Ingredients :-

1 cup  Rice (after cooking it becomes 2 cup)

¼  cup  green peas

¼ cup  sprouted moong  

¼ cup  peanut

1small potato cut into small slices

1 cup  chopped tomato

1 cup   chopped fenugreek(methi)leaves

1 cup  chopped spinach (palak ) leaves

2tsp   oil

2 tsp  lemon juice

1 bayleaf (tejpatta)

2  cloves

1  inch cinnamon

2  cardamoms

2 tsp finely chopped green chillies 

1 cup  onion finely chopped

2 tsp  ginger-garlic paste 

1tbsp  coriander-cumin seeds powder

½ tsp  turmeric powder

2 tsp  chili powder

Salt  as per taste

Method

1, Wash rice thoroughly under water, soaked rice for  30 min 

2. Add 2 cup of water  in a deep pan, add salt, 1tsp of oil, and 1 cup rice and cook till the rice cooked 

3. Heat oil in a deep non-stick pan and add the bay leaf, cloves, cinnamon, cardamom and fry it for second 

4. Add the green chilies, onion sauté till its brown in color.

5. Add ginger- garlic paste and tomato and let it cook completely. 

6. Add in green peas, peanut, sprouted moog, potato in a pan and cover the pan for 15 to 20 min or fry it till cook the vegetables

7. Add the coriander powder,  cumin seeds powder, turmeric powder, and chili powder for few seconds.

8 Add the fenugreek and spinach leaves cook for another 2 minutes

9. Add cooked rice , salt and 2tsp lemon juice mix it and  cook on slow flame for another 3 to 4 minutes

10. Serve the healthy tomato  methi pulao rice hot. 

Dry Fruits Brownie by Madhavi Suradhkar

Ingredients:

2 cup black dates

1 cup papaya seeds

1 cup almonds

1 cup oats 

½ cup sesame seeds

6 to 7 green cardamoms 

2 to 3 table spoon ghee/ butter 

1 cup Chopped chocolate 

Method:

1. Except dates all ingredients roast and grind to make powder 

2. After that remove dates seeds and grind dates with that powder 

3. Grease plate/mould with butter or ghee

4. Pour all mixture in that plate and spread evenly 

5. Leave this plate/mould for 25 to 30 min. cake is ready 

6. After that remove cake from the plate/ mould and keep it on another plate 

7. Melt chocolate using double boiler method 

8. Pour melted chocolate on cake 

9. Cut cake in square shape 

10. Dry fruit Brownie is ready to serve 

Beetroot Custard by Kavita Varhedkar

Ingredients 

1 cup milk

Sugar as per taste

2tsp Vanilla custard powder

Few drops of Vanilla essence

1 boiled beetroot

Tutti-frutti, chocolate chips for garnishing.

Method: 

1. Boil the milk by adding sugar and custard powder. when milk starts turning into thick paste turnoff the gas and let the mixture cool down for sometime

2. Grate the boiled beetroot. Add this grated beetroot to the above custard and also add few drops of vanilla essence and mix it thoroughly. 

3. Dish is ready.

4. Garnish it with tutti-frutti, chocolate chips or  any other garnishing material