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Sunday, November 30, 2014

Cucumber Besan Cheela (Puda) - Quick ,Nutritious and Tasty Breakfast


With the winter making their way in the Gulf the weather is getting just so awesome. Though a little of laziness builds in, our hearts are filled up with so many new things to be done around us which we just dream of during the summers. Weekend outings trips  to the parks gets more often .The cool winds in the desserts are so inviting .The only worry is about the sessions of steaming we do to keep ourselves and kids away from cold,cough n flu. My kitchen also has a BIG fermentation problem during the winters. As the dosa and idli batters don’t ferment well same is the state with my bread dough.
So instant breakfasts like upma,poha takes the center stage.
Another such quick to do dish is the Cucumber Besan Cheela or Puda as it is called by some. Its ready in minutes and a very filling and nutritious breakfast.
So here comes from my Grand Veg Kitchen…..

Cucumber Besan Cheela (Puda)


Ingredients:
1 Cup – Besan (Gram Flour)
1/4th Cup- Rice Flour
2 Medium sized Cucumber grated
1/2 tsp – Cumin seeds
1-2 –Green chilies finely chopped
3/4 Cup – Water (Add gradually to get the correct dosa/pancake batter consistency)
1 tsp – Salt or to taste
Little Tomato Ketchup and Mozzarella cheese (Optional) to spread on the Cheelas
A little oil for cooking
Method :


  1. Take besan, rice flour, cumin seeds, chopped green chilies salt and grated cucumber in a bowl.
  2.  Add the water slowly and mix well to make a smooth batter .The consistency should be like that of pancake batter or Dosa batter.
  3. Heat a non-stick skillet /tawa on medium-high heat. Test by sprinkling a few drops of water on it. The water drops should sizzle right away. Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon or spatula. Starting from the center, spiral the batter outward evenly to form a circle of about 6-7 inch in diameter just like dosa.
  4. Spread few drops of oil over it. Lower the flame and wait for about 30 seconds and flip the cheela using a flat spatula. Press the cheela lightly all over with the spatula for the cheela to cook evenly.
  5. Take it on a plate and spread tomato ketchup and sprinkle a little of mozzarella cheese on it.
  6. Roll it up tightly and you are ready to go.
Repeat the same process for the remaining Cheelas.
My Notes:
You can add chopped cabbage or spinach instead of cucumber.
Adding of cheese is optional.




Tuesday, November 18, 2014

Beetroot Halwa - A low calorie and healthy colourful delight !

We have one precious life and thousand aspirations to be fulfilled. But we have numerous obstacles which hold us back in fulfilling our wishes like the illness of my dear ones and mine kept me so far away from my blog. But as kids I always remember just eating a chocolate or a sweet whenever in despair of losing a competition or not scoring up to the mark and making a new effort to put it up all once again. As children we did not have to think about the calories we would intake in the form of sweets or chocolates as an evening spent playing outside with friends washed away all the calories. Now even the sweets we eat needs to be a little healthier. One such sweet dish which I love due to its color and taste is Beetroot Halwa.Its a treat to kids even and as they enjoy the color and taste we as moms can be happy about the healthy beetroot intake.
 
So here comes from my Grand Veg Kitchen ……. 

Beetroot Halwa


 
Ingredients:
Beetroot -3 huge sized, grate to make 5 Cups
Sugar -6 Tbsp (You can add more sugar to make it sweeter)
Milk -1 & 1/2 Cups (You can use full cream milk to get rich flavor but I went for skimmed)
Ghee-2 Tbsp
Cashew nuts-A few broken pieces

Serves : 6 persons

Method:


1. Grate beetroot to a thick heavy bottomed kadai/vessel.
2. Add milk to it and cook the beetroot on low flame .Stir once in a while so that it does not stick to the bottom. Allow the milk to get absorbed well and the beetroots cooked.
3. Once the milk is evaporated almost 75% add sugar and stir well. The mixture will turn liquidy again.
4. Continue to cook on low flame for another 15-20 minutes stirring occasionally until the milk gets evaporated fully and the mixture thickens up, reduces, shines and leaves sides of the pan. Turn off the flame.
5. In a small pan heat ghee. Add the cashew nuts and saute till cashew nuts turn golden brown.
6. Transfer the halwa to the bowl and garnish with the sautéed cashew nuts along with ghee.

Enjoy the delicious halwa hot or serve chilled!!