Tag: healthy (page 1 of 2)

Nylon Diet Poha | Low Calorie Roasted Poha Recipe

Today’s post is ‘Nylon Diet Poha’. It is a low calorie roasted very thin flattened rice (poha) snack. A very healthy chivda/namkeen recipe. Enjoy this snack as a tea-time snack or mid-meal healthy snack.

Diet Poha

Diet Poha

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Paneer Chilla (Cottage cheese stuffed pancakes)

Today’s recipe is ‘Paneer Chilla’.  This recipe is a very healthy and nutritious recipe of lentil pancake which is stuffed with cottage cheese. It is basically moong dal chilla which is stuffed with spiced paneer/cottage cheese. I have already shared moong dal chilla recipe on the blog. Moong dal chilla recipe is available here.

Paneer Chilla

Paneer Chilla

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3 Delicious Simple Raita Recipes (Summer Special)

There is no better season than summer to enjoy curd / yogurt. One of the most common side dish during summer season is Raita. Today, I am sharing 3 delicious and simple ‘Raita Recipes’ with you all. You can serve raita with paratha , pulao or biryani. There are many variants of raita available, I am sharing basic recipes.

Raita Recipes

Raita Recipes

Three varieties of raita which I am sharing are – boondi raita, tomato-onion raita / kachumber raita and cucumber raita. Other curd/yogurt recipes that you can enjoy this summer are – Koshimbir with Yogurt (Maharashtrian curd salad) , Bathua Raita (Chenopodium Yogurt dip) .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Let’s get started with raita recipes –

Boondi Raita 

This raita is most common raita. It is very easy 5 min recipe of raita. When served cold and prepared in advance, it tastes best. In Maharashtra this recipe includes sugar also. If you love sweeter version, add sugar according to your taste.

Serve: 2
Duration: 5 mins

Ingredients for Boondi Raita

Curd / yogurt2 cups
Boondi1 cup
Salt1/2 tsp or as per taste
Roasted cumin seed powder1/2 tsp
Red chilli powder1/2 tsp

Method for Boondi Raita

  • In a bowl, whisk yogurt / curd.

  • Add all the remaining ingredients of the recipe in the bowl. Mix well.

  • If needed, add water to get your desired consistency. You can also add chaat masala in this raita recipe, it is optional but tastes very well.
  • Garnish raita with cumin powder.

Tomato-Onion Raita / Kachumber Raita

This raita goes very well with biryani or pulao. All you need for this raita is finely chopped onion and tomato. You will find this raita in every restaurant which serve biryani or pulao.

Serve: 2

Duration: 10 mins

Ingredients for Tomato-onion raita

Curd / yogurt2 cups
Onion (medium, finely chopped)1
Tomato (medium, finely chopped)1
Mint leaves (chopped)6-7 nos.
Green chilli (finely chopped)1-2 (medium size)
Saltas per taste
Roasted cumin seeds powder1/2 tsp
Chaat masala1/2 tsp

Method for Tomato-onion raita

  • In a mixing bowl, take chopped onion, chopped tomato, chopped mint leaves, chopped green chillies, salt, powdered cumin seeds and chaat masala.

  • Add whisked curd in the bowl. Mix everything very well.

  • Garnish it with mint leaves. Serve it with biryani and pulao.

Cucumber Raita

If you love cucumber, this raita recipe is for you. It is simplest recipe out all three. This curd recipe is very healthy and can be enjoyed as healthy snack.

Serve: 2

Duration: 10 mins

Ingredients for Cucumber Raita

Curd / yogurt1 cup
Cucumber (grated)1 (medium)
Saltas per taste
Green chilli (finely chopped)1
Roasted cumin powder1/2 tsp

Method for Cucumber Raita

  • Wash and peel cucumber.
  • Grate cucumber in a bowl.

  • Add chopped green chilli, salt and roasted cumin powder in the bowl.

  • Add whisked curd/yogurt in the bowl. Mix well.

  • Garnish it with cucumber slices.

Bathua Raita (Chenopodium Yogurt dip)

Bathua Raita is  a very popular raita recipe of north India. Bathua is also known as Chenopodium. This recipe is simple and easy. In winter bathua is a very easily available green leafy vegetable. For this raita recipe, you need fresh yogurt, bathua, salt and temper raita with few spices. Enjoy this raita/dip with hot parathas.

Bathua Raita

Bathua Raita

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Baingan Bhaja / Begun Bhaja (Fried Aubergine Slices)

Baingan Bhaja is a dish from one of my favorite cuisine i.e. Bengali cuisine. Other name for Baingan Bhaja in Bengali is begun bhaja. Personally I love Bengali cuisine for its simple and light spices choices. Do try this recipe if you love simple yet delicious flavours. This dish can be served as a side dish along with dal rice/chapati.

Baingan Bhaja

Baingan Bhaja

For this recipe you need egg-plant which we use for baingan bharta. Bharta baingan are the biggest in size among all the variety of egg plants. I have allergy from all the other varieties of egg plants except this one variety, that is why I can only include this variety in my diet. There are many recipes with many versions available for this dish. Continue reading

Mixed Sprout Salad (Healthy recipe)

Hello my foodie friends ! Today’s recipe is ‘Mixed Sprout Salad’. This recipe is a very healthy dish which is full of proteins and other nutrients. You can have this salad as snack or in your breakfast.  For this recipe I have used only two variety of sprouts, but you can add your favourite sprouts. For this simple and healthy salad all you need is boiled/steamed sprouts, few veggies of your choice and few spices.

Mixed Sprouts Salad

Mixed Sprouts Salad

You can pack this salad in your kid’s tiffin also. It takes only 15 mins of your time, you only need to give a nice toss to your salad.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more breakfast recipes you can also check Besan Cheela (Gram flour veggies pancake) , Sabudana Khichdi (Vrat/fast recipe) , Mayonnaise Veggies Sandwich (Easy n quick recipe) , Sabudana Vada (Sago fritters/vada)

Serves:  4

Duration: 15 mins

Ingredients for Mixed Sprout Salad

Mixed sprouts (boiled/steamed)2 cups
Boiled potato (cubed)1 medium size
Cucumber (chopped)1 medium size
Onion (chopped)1
Tomato (chopped)2
Lemon juice2 tsp
Saltas per taste
Green chilli (chopped)1 medium
Red chilli powder1 tsp as per taste
Chaat masala1/2 tsp
Coriander (chopped)2 tsp

Procedure for Mixed Sprout Salad

  •  Boil/steam sprouts.

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  • Drain the liquid. Keep sprouts aside.
  • Chop cucumber, boiled potato, tomato, green chillies and onion.

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  • Take a bowl add boiled sprouts, veggies, salt, lemon juice, chopped coriander, chaat masala, and red chilli powder.

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  • Toss everything well.

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  • Mixed sprout salad is ready to serve !

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Note: How to sprout mixed beans at home?

  • Wash beans of your choice thoroughly, for this recipe I have chosen moong and black gram. Keep in mind moong starts germinating early.
  • Soak your beans overnight. Soak both the beans separately.
  • Next day, drain water and keep your beans in a container covered with a wet cloth.
  • Keep the container aside, and check next day.
  • If you are satisfied with length of your sprouts use them, otherwise cover with wet cloth again and check again next day.
  • This is how I sprout my beans.

Paneer Paratha (Cottage cheese stuffed paratha)

Hello my foodie friends ! How are you all doing? Today’s recipe is ‘Paneer Paratha’. This is one of the most popular stuffed paratha from Punjabi cuisine. You can serve this dish with koshimbir / plain curd / boondi raita/  pickle.

Paneer Paratha

Paneer Paratha

Paneer is a rich source of milk protein and that makes it one of the most healthy food item. It is the most common type of cheese used in Indian sub continent. It is so popular in India, that most of the famous international food joints serve dishes in which paneer is the main ingredient.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below. 🙂 

For more paratha recipes, you can check Paneer Baida Roti (cottage cheese & egg parcel) , Jhatpat ratlami sev paratha (sev stuffed paratha) , Lachha Paratha (Warqi Paratha, Layered Paratha) , Gobhi Da Paratha .

For more paneer recipes, you can check Jhatpat Shahi Paneer (Quick royal cottage cheese) ,  Paneer Baida Roti (cottage cheese & egg parcel) , Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum) .

Serve: 5

Duration: 5 mins (prep time) + 20 mins (cook time) = 25 mins (total mins)

Ingredients for Paneer Paratha

For Dough 
Wheat flour1/2 kg
Wateras required for dough
Salt optional
For filling/stuffing
Fresh Paneer / Cottage Cheese
(grated)
200 grams
Mint leaves (chopped)7-8
Coriander leaves (chopped)2 tbsp (heaped)
Onion (chopped)1 (medium) (optional)
Green chillies2-3
Saltas per taste
Red chilli powder1 tsp
Chaat masala1 tsp
Jeera/cumin powder1/2 tsp
Garam masala / All spice powder1/4 tsp
Ginger (grated)1 tsp (levelled)
Oil for frying

Procedure for Paneer Paratha

For Dough:
  • Knead the wheat flour/atta with water and salt to prepare fresh and smooth dough. Cover it with a cloth, keep it aside.
For filling / stuffing:
  • Grate paneer with the help of a grater.
  • Add all the ingredients of filling in the paneer.

  • Mix everything gently and slowly, stuffing for paratha is ready, keep it aside.
For paratha:
  • For paratha, divide dough in equal size balls.
  • Now take one ball at time and start preparing small dough circle.

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  • Place a tbsp of paneer filling in the centre, close it from all sides.

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  • Dust it with wheat flour and start rolling again.
  • Heat a skillet/tava and place the paratha on it. Keep it on high flame.

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  • When paratha is cooked partially from one side flip it on other side.

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  • At this stage spread oil/ghee/butter on partially cooked side. Flip again and cook it fully this time.

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  • Spread oil/ghee/butter on the other side too and let the paratha cook till dark brown small spots starts appearing on it.

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  • Prepare all the remaining parathas like this.
  • Serve it hot with koshimbir / plain curd / boondi raita/  pickle.

pptha

Note:

  • You can add black salt also in the stuffing, in the ingredients it is not there because it is already there in chaat masala.
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