Ragi and buckwheat (kuttu) porridge

Another healthy breakfast recipe, esp for cold winter mornings. This breakfast high in calcium and fibre and very filling.

Ingredients

1. 1 cup Ragi powder
2. 1/2 cup Buckwheat(kuttu) grains
3. 3 cups water
4. Jaggery
5. Milk (soya / almond / normal milk)
6. Nuts
7. Raisins

Method

1. Dry roast Ragi powder till it gets a roasted smell.
2. Add Buckwheat grains and roast for few more minutes.
3. Add water into the mix and boil it.
4. Add jaggery as per taste to get some sweetness into the mixture.
5. Boil slowly till you get the desired thickness.
6. Add milk, raisins and nuts before serving.

This porridge can be stored in the refrigerator easily 2-3 days.

Oats ka cheela

Healthy breakfast recipe

Ingredients

• 2 cups oat
• 1 cup sooji
• 2 small cups yogurt
• one small onion
• 2 green chillies
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• coriander leaves
• salt to taste

Directions

1. Dry roast oat and sooji separately for 5 minutes each.
2. Mix both the ingrediants together with yogurt and mix well and keep aside for ten minutes.
3. Add sliced onion,cumin powder,coriander powder,coriander leaves,chillies and salt according to the taste and mix well and make a batter.
4. Make chillas out of the batter and serve hot with chutney or sauce.

Besan ki sabzi (in mustard gravy)

My mom's recipe.

Ingredients (for 4 people)

1. Besan - 1 medium cup
2. Turmeric powder - 1/2 teaspoon
3. Salt to taste
4. Red chilli powder - As per taste
5. Yellow mustard seeds - 3 teaspoon
6. Garlic paste - 1 teaspoon
7. Coriander powder - 1 teaspoon
8. 1 medium tomato paste
9. Black mustard seeds - 1/2 teaspoon
10. Coriander leaves
11. Oil

Method

1. Make a fine paste of yellow mustard seeds and garlic in a mixie.
2. In a bowl, mix water with besan, red chilli powder, 1/4 teaspoon turmeric powder, 1/4 coriander powder. 1 teaspoon mustard+garlic paste, salt. The mix should be on pancake consistency.
3. In a non-stick pan, add a few drops of oil and make a thin pancake of the above mixture. When its brown on one side, fold it inwards into three layers. Add a bit of oil on the sides to brown it well.
4. Make similar pancakes of all the mixture, cut the folded pancakes into diamond shaped pieces.
5. In a kadai, add 2 teaspoons of oil; when oil is hot, add the mustard seeds till it crackles.
6. Add the remaining mustard+garlic paste. Reduce flame and saute for 3-4 mins. Add turmeric powder, red chilli powder, coriander powder and saute for 3-4 minutes more.
7. Add tomato paste and saute for few minutes.
8. When the masala is cooked, add 2.5 cups of water. 
9. Add salt as per taste. 
10. When the gravy starts boiling, add the besan pieces, reduce the flame and cook it for 5 minutes.
11. Garnish with coriander leaves.
12. Serve hot with roti or rice.

Malpua

This malpua recipe is also from my mom.

Malpua is a mandatory dish in Holi. Believe it or not, we eat it with mutton curry during Holi :)

Ingredients

1. Maida - 2 cups
2. Sooji - 1/2 cup
3. Milk - 1.5 cups
4. Over ripe bananas - 1.5 big or 3 small
5. Sugar - 2.5 cups
6. Cardamom powder - 1/2 teaspoon
7. Chopped pistachios for garnish
8. Oil or ghee for frying

Method

For chashni

1. Add 1/3 cup of water to sugar and heat it. Once it starts boiling, let it boil for 2-3 minutes and switch off the gas.

For malpua

1. Soak sooji in milk separately, add just enough milk to cover sooji. Leave it for 1 hour.
2. Then mix the sooji very well with your palms. Add maida and milk and leave it for 3 hours.
3. Blend bananas only in a mixie and then add it to the maida + sooji mixture.
4. Add cardamom power and mix well with a big spoon.
5. Bring oil to medium heat and add 1 big spoon of mixture. Once it rises and is brown on the lower side, flip it over.
6. Once it is brown on both sides, squeeze it between two spoons to remove excess oil.
7. Add the malpua into the chashni, leave it for 2 minutes and then take it out.
8. Garnish with chopped pistachios.

Authentic Bihari Sattu Ka Paratha

My Mom's recipe again :)

Ingredients (for 8 parathas)

For stuffing

1. Sattu ka atta - 1 medium size katori
2. Mustard oil - 2 teaspoon
3. Ajwain - 1 teaspoon
4. Kalonji - 1/4 teaspoon
5. 1 medium size chopped onion
6. Chopped garlic - 2 teaspoon
7. Chopped ginger - 1 teaspoon 
8. 2 chopped green chillies
9. Juice of one large lemon
10. Chopped coriander leaves
11. Salt to taste

For dough

1. Atta - 400 grams
2. Salt to taste
3. Ajwain
4. 1 teaspoon refined oil

Method

1. Mix all the ingredients well.
2. Sprinkle some water so that the sattu gets a binding consistency, and still has the powdery texture.
3. Make dough with all the ingredients mixed and divide it equally for 8 parathas.
4. Fill the mixture and cook it like normal parathas.
5. Serve it with curd or baingan bharta.

Jimikand / Suran ki chutney

My mom's recipe :)

Ingredients
1/2 kg jimikand
Ginger
Garlic
Green Chillies
Turmeric
Salt
Mustard oil
1 large lemon

Method

1. Soak jimikand in a large bowl of water for about 10-15 mins and then wash thoroughly to remove all mud.
2. Chop it into big chunks and boil it (like potatoes) in pressure cooker.
3. Once boiled, cool, peel and mash.
4. Add a pinch of turmeric, salt, mustard oil, chopped garlic, chopped ginger and chopped green chillies. 
5. Add juice of one large lemon.
6. Mix everything.
7. The chutney needs to be a little loose in consistency. For this, boil half cup of water, cool it and then mix it in the chutney to get the desired thickness.
8. Leave it for a day outside for it to get a nice sour taste.
9. Eat it with poori and parathas, or as a nice accompaniment to your daily meals.