Jowar & Tomato Cheela Recipe

Jowar & Tomato Cheela is a healthy cheela recipe made with a combination of jowar flour, maize flour and whole wheat flour, along with tomatoes and simple spices. 

Did you know: Jowar, a complex carbohydrate, is digested slowly, prompting a more gradual rise in blood sugar? That’s why it’s a great diet choice for diabetics and people who want to lose weight. Jowar, a gluten-free whole grain, is considered an excellent alternative for people who suffer from ‘gluten intolerance‘and it is rich in nutrients as well.

Serve Jowar & Tomato Cheela for breakfast along with Green Chutney Recipe and Adrak Chai Recipe - Indian Style Ginger Tea for a simple weekday breakfast. 

How to make Jowar & Tomato Cheela - Sorghum Cheela With Tomatoes

1.     To begin making the Jowar & Tomato Cheela, let us first make the Cheela batter. 

2.     In a mixing bowl, combine the jowar flour, whole wheat flour, maize flour, onions, tomatoes, green chillies, coriander leaves, salt,  red chilli powder and start adding water gradually to make a batter.

3.     Making sure that batter should be of pouring consistency.

4.     Heat a non stick tawa on medium heat ,grease it with oil. Pour a ladleful of batter on tawa ,spread it in a circular motion. 

5.     Drizzle some oil on the cheela and around the edges. Cook on medium low flame.

6.     Flip the the cheela and cook it on both side until golden brown in colour.

7.     Repeat same process to make more cheelas with the remaining batter. 

8.     Serve Jowar & Tomato Cheela for breakfast along with Green Chutney Recipe and Adrak Chai Recipe - Indian Style Ginger Tea for a simple weekday breakfast.

Ingredients

·         1/4 cup Jowar Flour (Sorghum)

·         1/4 cup Whole Wheat Flour

·         1/4 cup Maize flour (Corn Meal)

·         1/3 cup Onions , finely chopped  

·         1/3 cup Tomatoes , finely chopped  

·         2 Green Chillies , finely chopped

·         2 sprig Coriander (Dhania) Leaves , finely chopped

·         Salt , to taste

·         1/2 tablespoon Red chilli powder

·         Water , as required

·         3 tablespoons Cooking oil

Tomato Rasam Recipe

Tomato Rasam is a simple and delicious Rasam recipe that is made flavours from tomatoes, coriander powder, jeera powder and black pepper powder. This a simple and quick rasam recipe that even adults will enjoy. This rasam recipe also has a healthy portion of yellow moong dal which makes it a healthy and nutritious option to feed it your babies. Due to the mild flavours of the rasam, babies and toddler will lap it up completely. 

Serve this Tomato Rasam to you babies/toddler who are over the age of 10 months mixed in some steamed rice along with a Carrot Poriyal or a Beetroot Poriyal. 

How to make Tomato Rasam Recipe

1.     To begin making Tomato Rasam for babies and toddlers, we need to first pressure cook the moong dal. 

2.     In a pressure cooker, add the washed moong dal with 1/2 cup of water. 

3.     Pressure cook for 3 whistles and turn off the heat. Let the pressure release naturally. 

4.     Scoop out the dal into a bowl and mash it. 

5.     In the same pressure cooker, add the chopped tomatoes along with 2 tablespoons of water. Add a pinch of salt and turmeric powder as well. 

6.     Pressure cook for 1 whistle and turn off the flame. Release the pressure immediately by running the pressure cooker under water. 

7.     Place a pan on medium heat, add 1/4 ghee and let it warm up. Once the ghee is warm, add 1/4 teaspoon of mustard seeds. 

8.     Once it sputters, add in the pressure cooked tomatoes and mix well. 

9.     Add in the cooked and mashed moong dal, mix well. 

10.  Now add in the spice powders - cumin powder, pepper powder and coriander powder. 

11.  Give it all a good mix and add in a pinch of salt and let it come to a boil (until it froths up). 

12.  Turn off the flame and garnished with coriander leaves. Your baby's tomato rasam is ready to be fed.

13.  Serve this Tomato Rasam to you babies/toddler who are over the age of 10 months mixed in some steamed rice along with a Carrot Poriyal or a Beetroot Poriyal.

Ingredients

·         1 Tomato

·         1/4 teaspoon Turmeric powder (Haldi)

·         1/4 cup Yellow Moong Dal (Split) , washed

·         1/2 teaspoon Cumin (Jeera) powder

·         1/2 teaspoon Coriander (Dhania) Powder

·         1/4 teaspoon Black pepper powder

·         Salt , as per taste

For tempering

·         1/4 teaspoon Ghee

·         1/4 teaspoon Mustard seeds

·         Coriander (Dhania) Leaves , for garnish

Moong Dal Cheela Recipe with Stuffed Paneer

Give this High Protein Moong Dal Cheela Recipe a try which is stuffed with crumbled Paneer making it a great breakfast, a lunch box or even an Indian appetizer for parties.

The High Protein Moong Dal Cheela Recipe with Stuffed Paneer recipe makes a delicious appetizer for the parties, a breakfast or even as a school lunch box. The cheela's are made with yellow moong dal and filled with cottage cheese/paneer is rich in proteins and vitamins making is a healthy snack or meal for both adults and kids.

Serve Moong Dal Cheela along with Tomato Onion Chutney or a Dhaniya Pudina Chutney for Indian breakfast or pack it in kids lunch box.

How to make High Protein Moong Dal Cheela Recipe with Stuffed Paneer

1.     To begin making the Moong Dal Cheela Recipe, soak the  moong dal and urad dal together for at least 6 hours/overnight

2.     Grind moong dal along with green chilies and ginger into a smooth batter adding just enough water to grind the dal. The consistency of the batter should be that of a pancake (do not add to much water)

3.     Combine all the ingredients for the paneer filling mixture. Keep aside.

4.     Heat a skillet and pour a ladle full of moong dal cheela batter in circular fashion from center going outwards making a diameter approximately 6 inch.

5.     Drizzle oil/ghee around the spread cheela batter. Allow the moong dal cheela to cook to medium heat. You will notice brown spots appearing inside and around the sides. Let it get crisp and then flip and cook the cheela for a about a minute.

6.     Remove from the moong dal cheela from the skillet, place it on a platter with the bottom side facing down. Fill about scoop of paneer filling along center diameter of cheela and fold it lengthwise tightly. Cut the roll diagonally into 2 or three pieces  and sprinkle more chaat masala on the top.

7.     Serve Moong Dal Cheela along with Tomato Onion Chutney for indian breakfast or pack it in kids snack box.

Ingredients

Ingredients for the batter

·         1 cup Yellow Moong Dal (Split)

·         1/2 cup White Urad Dal (Whole)

·         1 inch Ginger , finely chopped

·         2 Green Chillies , finely chopped

·         Salt , to taste

·         1 teaspoon Cumin (Jeera) seeds

·         1/2 teaspoon Turmeric powder (Haldi)

·         Coriander (Dhania) Leaves , finely chopped

Ingredients for the Filling 

·         1 cup Paneer (Homemade Cottage Cheese) , Grated

·         1/2 cup Onion , finely chopped

·         1/2 cup Tomatoes , finely chopped

·         1 Green Chilli , finely chopped

·         1 teaspoon Chaat Masala Powder , for seasoning

·         Salt , to taste

·         Coriander (Dhania) Leaves , finely chopped

Delish Kashmiri Paneer Gravy Recipe

Kashmiri Style Paneer gravy is a brilliant Indian Vegetarian Dinner Recipes made with pan fried paneer in flavoursome tomato gravy - It will make a great dish to go along with any Indian Breads like naan, roti kulcha.

Kashmiri Paneer Gravy recipe is a popular Kashmiri paneer preparation made with pieces of fried paneer (cottage cheese) simmered in tomato sauce flavored with spices and fennel seeds powder. It makes a quick and easy weeknight dinner. It's simple gravy to prepare at home with minimal ingredients. 

Serve Kashmiri Paneer Gravy along with Roti, Naan or Kulcha for a delicious weekend meal.

How to make Kashmiri Paneer Gravy Recipe

1.      To begin making Kashmiri Paneer Gravy, we need to make sure we have the homemade tomato puree. 

2.      Here's how to make homemade tomato puree. 

3.      Next we boil 2 cups of water with a pinch of turmeric. Once the water is boiled, turn off the heat. We will use this water to place fried paneer pieces.

4.      Place a kadai on medium heat and add 2 tablespoons mustard oil. 

5.      Add the cut paneer pieces into the pan and shallow fry the paneer until you get a nice golden brown on all sides. Turn off the heat. 

6.      Drop the paneer pieces for the Kashmiri gravy, into the prepared hot turmeric water for few minutes. It will prevent the paneer for being chewy. 

7.      Into the same pan, add one tablespoon oil. Add badi elaichi, green cardamom, bay leaf, hing and cinnamon stick. Saute for a minute until the aromas of the spices wafts in the air. 

8.      Next add the homemade tomato puree along with red chilli powder and dry ginger powder. 

9.      Stir well until all the masalas are well combined and the masala easily comes off from the sides of the kadai. 

10.  Add in the powdered saunf to the Kashmiri Paneer gravy and mix well  

11.  Add 1/2 cup water, mix well and simmer for a few minutes.

12.  Finally add the fried paneer cubes, garam masala powder and ghee, cover the kadai with the lid and allow it to cook for 2 minutes. After a few minutes, switch off the heat.

13.  Garnish with chopped coriander leaves and your Kashmiri Paneer Gravy is ready to be served. 

14.  Serve Kashmiri Paneer Gravy along with Roti, Naan or Kulcha for a delicious weekend meal. 

Ingredients

• 250 grams Paneer (Homemade Cottage Cheese) , cut into thick rectangular chunks
• 5 Tomatoes , pureed
• 2 teaspoon Kashmiri dry red chilli
• 1 pinch Asafoetida (hing)
• 1/2 teaspoon Cumin (Jeera) seeds
• 2 tablespoons Fennel seeds (Saunf)
• 1/2 teaspoon Dry ginger powder
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Garam masala powder , Sahi garam Masala-1tsp  
• 1 teaspoon Ghee
• 1 teaspoon Bay leaf (tej patta)
• 2 Black cardamom (Badi Elaichi)
• 4 Cardamom (Elaichi) Powder
• 1 Cinnamon Stick (Dalchini)
• 5 tablespoon Mustard oil , or oil of your choice
• 1/2 cup Water

Indian Style Masala Macaroni Recipe

Indian Style Masala Macaroni is a one pot meal which is very easy to make and taste delicious. To make this recipe, all you need is some vegetables and the macaroni. The pav bhaji masala in this recipe adds a twist to its taste and flavour making it more delicious. It is a perfect recipe when you are in no mood to cook.

Serve the Indian Style Masala Macaroni Pasta as a tea time snack or an after school snack for kids. It also makes a great salad when served chilled. You can even serve it with Minestrone Soup for dinner.

How to make Indian Style Masala Macaroni Recipe

1.      To begin making the Indian Style Masala Macaroni Pasta Recipe, get all the ingredients ready for cooking. Cut the vegetables and keep them ready.

2.      Cook the macaroni pasta in boiling water, along with a little salt until al dente (firm yet cooked). Once done, drain the excess water and rinse the paste in cold water to prevent excess cooking. Toss the pasta in oil and keep aside. We do this, so the pasta does not stick to each and become lumpy.

3.      Blanch the tomatoes in water and boil for about 5 to 8 minutes, until you notice that the skin is cracking up. Once done, remove from water and allow it to cool. Peel the skin of the tomatoes and roughly puree the tomatoes in a blender. Keep aside.

4.      Heat oil in a wok or a kadai on medium heat. Add the garlic, onions, carrots and capsicum. Sprinkle some salt, cover the pan and saute on medium heat until the carrots are cooked through.

5.      Once cooked, open and stir fry on medium high heat. Add the pureed tomatoes, the pav bhaji masala and the cooked macaroni, toss on high heat until the macaroni pasta gets well coated with the masala.

6.      Check the salt and spices and adjust to taste. Once done, stir in the chopped coriander leaves and turn off the heat.

7.      Transfer the Indian Style Masala Macaroni Recipe to a serving bowl and serve warm.

8.      Serve the Indian Style Masala Macaroni Pasta as a tea time snack or an after school snack for kids. It also makes a great salad when served chilled. You can even serve it with Minestrone Soup for dinner.

Ingredients

• 300 grams Macaroni pasta
• 3 cloves Garlic , finely chopped
• 1 Onion , finely chopped
• 2 Carrots , finely chopped
• 1 Green Bell Pepper (Capsicum) , finely chopped
• 4 Tomatoes , blanched and pureed
• 1 teaspoon Pav bhaji masala
• 1 tablespoon Olive Oil
• Salt , to taste
• Red chilli powder , to taste