Date/ khajoor Daliya - A Healthy Breakfast Recipe

Ingredients

1 bowl ---------- Daliya (bulgur)

1/ 2 tbs --------- Ghee (clarified butter)

1/2 bowl -------- Dates/ Khajoor (de-seeded)

500 ml ---------- Water

1/2 tsp ----------- Nutmeg powder

1/2 tsp ----------- Cardamom powder

Method

1. Heat a pan and add ghee and daliya.

2. Cook daliya till it turns light golden brown.

3. When you start getting aroma, add water.

4. Add dates when water starts boiling.

5. Cook daliya on low heat for 20-25 mins.

6. Add nutmeg and cardamom powder, mix well.

7. Transfer into a serving bowl, serve hot.

Note: No sugar or jeggery needed for sweetness, dates will make your daliya sweet. Enjoy your healthy daliya breakfast.

Aloo Puri Breakfast Recipe/ Mathura ke dubki wale aloo recipe

Ingredients
6-8 medium size potatoes/aloo, (boliled, peeled and mashed)
2 to 3 green chilies, chopped
1 tsp cumin seeds/jeera
1 tsp dry ginger powder or 1 inch ginger, finely chopped 
1 tsp kashmiri red chili powder 
½ tsp turmeric powder/haldi
¼ tsp asafoetida powder/hing
1 tsp dry mango powder/amchur
1 tsp garam masala powder
¼ cup chopped coriander leaves
3 cups water
2 tbsp oil
salt as required

Instructions
1. Heat oil in a pan add cumin seeds and crackle them.
2. Now add the green chilies and stir for a few seconds.
3. Turn off the flame and add turmeric, asafoetida, kashmiri red chili powder, garam masala powder and dry ginger powder. Stir and turn on fire again.
4. Now add the mashed potatoes and stir well. Add  3 cups water, dry mango powder and salt.
5. Stir very well and let the curry simmer for 10 to 12 mins.
6. Turn off the flame, stir and keep covered for few minutes. 
7. Garnished with green coriander and serve mathura ke dubki wale aloo with pooris, luchis or kachoris.

How to make puri/ poori?

Ingredients
2-3 cup wheat flour
2 tblspn oil
Salt as required
Water (luke warm)
1/2 tsp ajwain
Oil for deep fry

Instructions
1. Add wheat flour in a deep bowl .
2. Now add salt, ajwain and oil, mix well.
3. Now pour luke warm water into wheat flour to knead the dough.
4. Once the dough is made coat it with little oil to prevent it forming a crust.
5. Cover and keep aside for 1 hour.
6. Heat oil in a deep frying pan on medium heat. Allow it to heat very well.
7. Make 15-20 small balls (tennis ball size) from dough and roll the puri with the help of rolling pin without using flour.
8. Gently slide the Puri in the hot oil from the side.
9. The Puri will settle at the bottom for a few seconds before it come up to float.
10. After a minute or so, flip the Puri and cook on the other side.
11. After another minute, scoop the puri to the side and drain out all the excess oil.
12. Put the done Puri in a bowl. Repeat the process with remaining balls.
13. Serve hot and fresh puris with Dahiwale Aloo, Rasedaar Aloo, Mathura Ke Dubki Wale Aloo, Potato Curry, Aloo Gobhi, Chole or Suji ka Halwa.

Veg Grilled Sandwich Recipe

Ingredients
8-10 slices of bread (white or brown bread or whole wheat bread or sandwich bread)
1 medium potato, boiled and sliced into rounds
1 small to medium cucumber thinly sliced
1 small onion thinly sliced
1 small to medium tomato, thinly sliced
butter as required
chaat masala powder as required
roasted cumin powder as required
black salt or regular salt as required
freshly milled black pepper – optional
tomato ketchup or sauce to be served with the sandwiches

Method
1. Boil the potatoes. they should not be cooked too much or fall apart. just cooked well till soft. peel and slice them.
2. Rinse, peel and slice the onion, tomatoes and cucumber in thin rounds.
3. Spread butter evenly and generously on bread slices so that the bread does not become soggy on spreading the green chutney. 
4. Now spread green chutney on the buttered slices.
5. Place a few slices of potatoes and then sprinkle with roasted cumin powder and chaat masala powder.
6. Now place 2 to 3 cucumber, tomato and onion slices. sprinkle roasted cumin powder, chaat masala powder and black salt.
7. Cover the sandwiches with the remaining slices of bread. spread butter on the top of slices.
8. Place the sandwich carefully in a pre-heated grill, with the buttered side facing at the bottom. Now spread butter on the top side.
9. Close the grill and grill the sandwiches for 2-3 minutes or till crisp and golden.
10. Remove the sandwiches from grill with a wooden spatula and serve hot with tomato ketchup and coriander chutney or any other green chutney of your choice.

How to make green chutney?

Ingredients
2 cups chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
1 large sized onion , sliced (optional)
1 to 2 tbsp lemon juice
1 tbsp sugar
4 to 6 green chillies , roughly chopped
12 mm ( 1/2") piece of ginger (adrak)
Salt to taste

Method
1. Combine all the ingredients and blend in a mixer to a smooth paste using a little water if required.
2. Refrigerate and use as required.

Grilled Cheese Sandwich Recipe

Ingredients
8 to 10 slices of bread ( white, brown or whole wheat bread)
Butter as required, at room temperature
Cheddar cheese as required
Freshly crushed black pepper, 
Roasted cumin powder 
Chaat masala as required

Method
1. First grate the cheese and keep aside, then spread butter on each slice.
2. Top half of the bread slices with grated cheese.
3. Sprinkle two to three pinches of black pepper powder, cumin powder and chaat masala on each slice which is topped with grated cheese.
4. Cover the cheese topped slices with the remaining buttered breads.
5. Spread butter on top of each slice.
6. On a heated grill place the sandwich carefully with the buttered side facing down.
7. Spread butter on the top slices. close the grill sandwich maker and grill for 2-3 minutes till the sandwiches are crisp and golden.
8. Serve grilled cheese sandwich hot, plain or accompanied with green chutney or tomato ketchup.

How to make hare chane ke kabab?

Ingredients

1 cup hara chana (green chick peas)

1 cup crumbled paneer (cottage cheese)

1/2 cup finely chopped onions

1/2 cup finely chopped mint leaves (phudina)

3 tbsp finely chopped coriander (dhania)

1 tsp finely chopped ginger (adrak)

1 tbsp finely chopped green chillies

1 tsp garam masala

1 tsp coriander (dhania) powder

1 tsp lemon juice

1 tbsp cornflour

salt to taste

3 1/4 tsp oil for cooking

Method

1. Soak the hara chana overnight.

2. Next day, drain, wash, add 3 1/2 cups of water and pressure cook for 4 whistles or till the hara chana turns soft.

3. Allow the steam to escape before opening the lid, drain well and mash it to a coarse mixture.

4. Combine the hara chana with all the remaining ingredients in a bowl, mix well and shape each portion into an oval kebab.

5. Heat a non-stick tava (griddle) and grease it using 1/4 tsp of oil.

6. Place 6 kebabs on it and cook each kebab on a slow flame, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides.

7. Serve hot with green chutney.