CURRY WATCHERS - MAKE IT HEALTHY 2021
Anu Kamra - India
Healthy Beetroot tomato dhokla with mixed seeds hung curd icing ( healthy red savoury hearts)
1)Pressure cook beet root and tomato by adding little amount of water and allow 2 whistles to blow.
2)Now in the meanwhile mix curd, semolina well and allow it to stay for 15 minutes .
3)After 15 minutes sooji will become spongy and fluffy by absorbing all curd ... fully moist.
4)Now make a purée of tomato and beet root in a mixer grinder.
5)In the batter of sooji curd already prepared we will add this purée and mix it well by adding salt and ginger chilli paste.
6)Adjust the consistency by adding beet root water.
7) Now preheat our steamer by adding little water at bottom and placing a stand .
😎 Now Mix Eno And Mix the batter well .. it will ferment immediately and not wasting much time immediately
9) pour this batter into greased heart shaped silicone moulds and steam it for 20 minutes.
10) check with the help of a tooth pick.
11)Then allow it to cool down for 5 minutes and demould it .
12)Then apply hung curd mixed with healthy seeds powder on top of every healthy heart ( hung curd prepared by hanging 1/2 bowl curd in muslin cloth for 1-2 hours)
13) Finally prepare the tempering by taking little oil in a pan. Add mustard seeds or rye to crackle, add sesame seeds and some curry leaves and green chilli and sauté it for a while. Pour this tempering over icing.
Yummylicious healthy savoury hearts r ready to be served with green chutney or tomato ketchup....
1 cup semolina or sooji
1/2 cup curd
1 1/2 beetroot
1/2 tsp salt
1/2 tsp ginger chilli paste or chopped
Some beet root water for preparation of batter to adjust consistency
1 tsp Eno ( regular fruit salt)
2 tbsp Hung curd for icing
1 tsp of mixed healthy seeds roasted and grinded to a powder ( pumpkin seeds, flaxseed, melon seeds, sesame seeds , sunflower seeds)
1 tsp mustard seeds
1/2 tsp sesame seeds
2-3 green chilli
1/2 tsp oil
5-6 curry leaves
Mustard Spinach Banana OatsTikki
It’s a very healthy and innovative recipe where instead of potatoes I used raw bananas .Spinach a Treasure house of vitamins and minerals, must be included in the week's menu..and oats a very good source of dietary fibres and proteins and paneer rich in calcium.. so here comes my very healthy savoury snacks recipe.. hope u all luv it..
Blanched mustard and spinach leaves and after removing water blended in a mixer grinder to a fine purée or paste and put into a bowl.
Break 2 bread slices and crumble in the chopper
Add the grated raw banana into the bowl with spinach and mix.
Add rolled oats and paneer and mix everything well.
Add salt, chaat masala, cumin powder and breadcrumbs and mix with hand.
Heat olive oil in a non-stick pan. Shape the mixture into small round tikkies.
Place a small cutter over 3 bread slices and cut small rounds.
Place the tikki on one side of the pan and shallow-fry. On the other side of the pan place the bread roundels and toast.
Cut lettuce leaves into small squares. Halve cherry tomatoes.
Switch off the heat from under the pan. Line up the bread roundels on the table top. Place a drop of plums chutney on each and top it with a piece of lettuce.
Place a tikki over the lettuce square.
Cut cheese into small squares and place a square on each tikki. Place a tomato piece on top and pierce a toothpick through all the layers.
Arrange the tikkis on a serving plate and serve by garnish with mint leaves and sauce.
Mustard and Spinach blanched 20 leaves ( slightly bigger in size)
Rolled oats 1/2 cup
Paneer grated 1/2 cup
Brown Bread Slices 5
Raw banana 1 grated
2 tsp of bread crumbs
Cumin powder 1 teaspoon
chaat masala 1/2 tsp
Salt 1 tsp
Olive oil 2 tbsp
A few lettuce leaves
Homemade plum chutney as required
Cheese slices 2-3
Baked Hara Bhara Mango Salsa Cups
I made a TWIST in all time favourite recipe of mine that is Hara bhara kebabs .. I made it very innovative with seasonal fruit twist. In this recipe instead of deep frying or pan frying the kebabs , I baked it to give a healthy twist and I gave the shape of a cup to my hara bhara kebabs and in these cups I filled the freshly prepared mango salsa.. so it’s just an awesome recipe with a healthy twist of veggies and fruits.. the outcome is superbly tempting, tangy and rich taste..
1) Add spinach, capsicum, beans in a mixer grinder with little salt and grind to a smooth paste.
2) Now transfer this grinded healthy paste into a bowl and add mashed potatoes.
3) Then add cornflour, breadcrumbs, Paneer in it and mix well.
4) Now add chopped coriander leaves and add all spices and seasonings and mix it well.
5) Now Apply little oil on both palms and form small balls.
6) Now take silicone moulds and put this balls in the moulds by pressing generously covering the mould to form a cup .
7) Bake this Hara bhara cups for 20 minutes at 200 c
😎 After 20 minutes check it if it’s done, perfectly baked, let it cool down and demould it After 5 minutes.
9) Now Hara bhara cups r ready to be filled with Mango salsa...
Recipe for mango salsa
In a serving bowl, combine mango, bell pepper, cucumber, mint and olives.Drizzle with salt, cumin powder, black pepper powder and lime juice, mix well. For best flavor, let the salsa rest for about 10 minutes.
Finally take our healthy hara bhara cups and fill it with Mango salsa and garnish with mint leaves
Enjoy this #HaraBharaMangoSalsaCups endlessly..
Ingredients for Hara bhara cups
1/2 cup boiled spinach
1/2 cup chopped capsicum
1/2 cup chopped beans
1 1/2 cup boiled and mashed potatoes
1/2 cup grated paneer
2 tbsp bread crumbs
1 tbsp chopped coriander leaves
1 tbsp cornflour
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp red chilli powder
1 tsp dry mango powder
Salt to taste
Ingredients for mango salsa
1 ripe mango (peeled and cut into small cubes)
1/4 cup red bell pepper (cut into small cubes)
1/4 cup yellow bell pepper ( cut into small cubes)
1/2 cup cucumber (peeled and cut into small pieces)
1 Tbsp black olives
1 green chilli finally chopped
1/4 cup fresh mint leaves
1 tsp lime juice
1/4 tsp cumin seed powder
1/4 tsp salt (adjust to taste)
1/4 tsp black pepper powder