CHAVALI CHI USAL / BLACK EYED PEAS MASALA

Chawli chi usal is a simple preparation from the Maharashtrian cuisine. Chawli is also known with various common names like Lobia/ black eyed peas. The use of minimum spices and the unique flavour of the chawli itself, makes this usal absolutely delicious. It is a regular preparation at my home and loved by all. This is highly recommended for all age groups and as it has no fat and is low in calories making it a perfect food to be included for diabetics and heart patients. This usal is not only give a feeling of fullness as fibre content is excellent, plus black eyed beans are high in protein, potassium, calcium and phosphorous. It is good source of vitamin and C. That’s why it is said that chawli / lobia beans are great source of antioxidants and helps in prevention of a wide range of diseases.  Chawli or black eyed beans is one of the most nutritional dried beans which can be included in our diet. It is very easy to cook it with various spices to make it more flavourful. Serve this with chapaties or steamed rice.

INGREDIENTS

1 ½ cup Chawli / Lobia / Black Eyed Peas

3-4 Cups Water

Salt to taste

 For Onion-Coconut paste-

1 Onion, chopped lengthwise

3 tablespoon Fresh Grated Coconut

Water as needed

 For Gravy-

2 tablespoon Oil

1 Chopped Onion

1 teaspoon Ginger Paste

1 teaspoon Garlic Paste

½ teaspoon Turmeric Powder

1 ½ teaspoon Red Chilli Powder

1 teaspoon Goda Masala Powder

1 teaspoon Garam Masala Powder

Chopped Coriander for garnishing

Salt to taste

METHOD-

STEP 1 – Soak Chawli beans for at least 6-7 hours or overnight.

In a pressure cooker, add black eyed peas, water and salt. Let it cook for 4-5 whistles.

STEP 2 – Heat a pan, add chopped onion and sauté it golden brown.

Then add grated coconut and sauté till brown.

Keep it aside to cool down.

STEP 3 – Add this onion and coconut in a mixer grinder. Add little amount of water and grind everything to a smooth paste and keep aside.

STEP 4 - In a pan, heat some oil, add chopped onion and sauté well.

Then add ginger, garlic and freshly prepared paste in it and sauté well for few minutes.

STEP 5 – Then add spices and mix well.

Also add chopped tomato and cook till it becomes mushy.

STEP 6 – Now add cooked black eyed peas along with some water and give a nice stir.

STEP 7 – Cover it with a lid and let cook for few minutes.

When cooked, garnish with chopped coriander

and serve hot.

SWEET CORN RAWA DHOKLA

I love Gujarati snacks for the fact that most of them are low calorie recipes. Dhokla falls under that category. There are many versions of Dhokla like khaman dhokla, khatta dhokla, moong dal dhokla, palak dhokla, rawa dhokla, instant besan dhokla, sandwich dhokla etc and I absolutely love all the versions. I shared moong dal dhokla, rawa dhokla, instant besan dhokla in my blog earlier and today I am going to share the easy, healthy, delicious and quick recipe of dhokla that is Sweet Corn Dhokla. The addition of corn kernels add a slight hint of sweetness and also a bite in between. If you get bored with the classic dhokla recipe, then here is a dish that will give your taste buds a unique experience. So if you are looking for a healthy option for kids lunch box or for breakfast, I would like to suggest you to try this once as it is a healthy and protein packed snack. Serve this lip-smacking corn dhokla recipe with a piping hot cup of tea and relish it’s amazing flavours.

INGREDIENTS:

1 Cup Sweet Corn Kernels

2 Cups Semolina/ Rawa

½ teaspoon Lemon Juice

1 Cup Yogurt / Thick Curd

Salt as required

½ teaspoon Green Paste [ginger+garlic+green chillies]

1 teaspoon Oil / Butter for greasing the dhokla plate

2 teaspoon Baking Powder

 Water as needed

½ Cup chopped Coriander

For Tempering:

1-2 tablespoon Oil

¼ teaspoon Cumin and Mustard Seeds, each

Few Curry Leaves

½ teaspoon Asafoetida

2-3 slit Green Chiliies

METHOD:

STEP 1 – Boil sweet corn with salt and turmeric powder. Drain water from it.

STEP 2 – Transfer corn and curd in a mixer jar and blend it in a smooth paste.

Remove it in a mixing bowl.

STEP 3 – Add semolina, salt, green paste and water and make a batter with it.

STEP 4 – Brush the dhokla plate / mold with oil / butter.

STEP 5 – Heat a dhokla steamer with water in it.

STEP 6 – Now just before steaming the dhokla, add baking powder and lemon juice in the batter,

give a nice and gentle mix. You can see bubbles emerging in the batter.

STEP 7 – Transfer the batter in the dhokla plate. Tap it for once or twice.

STEP 8 – Steam dhokla for about 15-20 minutes till it becomes soft, light and fluffy.

STEP 9 – Now for making a tempering, heat oil in  a small tempering pan, add mustard seeds, cumin seeds, asafoetida, curry leaves, chopped coriander and few green chillies.

STEP 10 – Remove the dhokla plate from steamer and

  pour the tempering over it.

STEP 11 – Let cool the dhokla for 5 minutes and then cut in to diamond or square shape.

HEALTHY PROTEIN LADDOO

A quick and healthy treat when you crave something sweet.  You will love the intense flavour of jaggery, the mealy mouth-feel of powdered oats/ finger millet flour and the interludes of crunchy nuts. This laddoos are very nutritious and fibre-rich which help to lower the cholesterol while jaggery  boosts your iron levels. This easy to make snack is best option for growing children. Nuts like cashews and almonds are a great source of protein, iron and healthy fats. Hence include them generously in these laddoos. These laddoos make a good addition to your list for any festive occasion or are also good to have as an after school snack, mid morning snack or for the kids school/ college box. You can increase the amount of ghee to suit your taste. Of course ghee adds a great taste and aroma to any laddoo recipe. Ghee has lot of health benefits if consumed in moderation but I suggest using ghee as needed according to your diet restrictions.

INGREDIENTS:

1 ½ Cup Black Gram / Urad Dal

½ Cup Oats

¼ Cup Cashews, Almonds each

1 Cup Ragi Flour

400 gms Grated Jaggery [adjust according to your taste]

1/3 Cup Ghee [more for binding]

¼ teaspoon Cardamom Powder

METHOD:

STEP 1 – Wash urad dal under running water until water comes clean. Strain out the water and put it on colander to remove extra water from it.

Put it on a clean cloth and rub until the moisture disappears.

Now keep it under ceiling fan for 20-25 minutes.

STEP 2 – Now heat a non-stick pan and dry roast cashews, almonds for 4-5 minutes. Remove and keep aside to cool.Grind them in mixer pot to coarse powder and keep the powder aside.

STEP 3 - Next put the urad dal in it and roast until you feel a nice aroma or until it turns into light brown in colour. Remove in a plate and keep aside to cool.

 Grind roasted urad dal to fine powder in a mixer pot.

 STEP 4 – Now roast dry roast oats in the same pan, cool it and grind to fine powder.

STEP 5 – Heat 2-3 tablespoon ghee in a non-stick pan, add ragi flour in it. Roast it for about 4-5 minutes.

STEP 6 – Add oats powder, cashew-almond powder, urad dal powder and jaggery in it and mix well.  Cook for 3-4 minutes.

 Switch off the flame and remove it in a plate or mixing bowl.
 STEP 7 – Add some melted ghee in the mixture and mix very well.

STEP 8 – Then take a fistful of mixture and shape into laddoos packing tightly.

STEP 9 – Make more laddoo with the remaining mixture.

Healthy protein laddoos are ready to serve. Pack them in an air tight container. You can store them for about 10-15 days.