Poha Mixture

Carrots with Salsa

In case you hate to eat carrot alone or struggle to eat it raw, use salsa as a dip. 1 tbsp of salsa is only 30 calories

Carrots with lemon and mint

2-3 carrots peeled and sliced as vertical strips

Heat some water and bring it to boil. Add some salt and add the carrot pieces. Let them cook for some 3 minutes.

Add some butter to a pan and add 2 teaspoons of brown sugar and allow it to melt.
Add the carrot pieces. Add some lemon jest. Add some lemon juice and add mint and coriander cut.

If eating carrot alone is boring this is one way of having it

Masala Egg Bites

2 eggs
1 tomato chopped
1 onion chopped
Coriander
5-6 slices of bread

Mix all like for omelet.
Cut bread slices into small square bite sized.
Dip the bread slices into omelet mixture and heat it over the pan.

Serve the egg masala bites with tomato sauce...

Khakhra with Sprouted Moong

2 cups whole wheat Khakhras, broken into pieces
1 1/2 cup boiled sprouted moong
1/2 tbsp lemon juice
1 tsp chili powder
1 tbsp finely chopped coriander
Salt to taste


Combine all ingredients in a deep bowl and toss well.
Serve immediately

Bean and Capsicum Salad

1 1/2 cups soaked and boiled rajma
1 1/2 cups soaked and boiled kabuli chana(chickpeas)
1 medium red capsicum
3 tbsp finely chopped coriander
1 tbsp lemon juice
1/2 cup chopped onions
2 tsp finely chopped green chilies
1/4 tsp chili powder
Salt to taste

• Pierce a fork through the capsicum and roast on a slow flame till it turns black
• Remove the skin, stem and seeds and cut capsicum into sliced
• Combine all the ingredients including capsicum in a deep bowl and mix well.

Crispy Peanut Potato Chaat

4 large potatoes, boiled, peeled and cut into cubes
1/2 cup roasted peanuts
1 1/2 tsp chaat masala
1 tsp chili powder
1/2 tsp turmeric
1 tsp cumin seed powder
1/2 tsp sugar
1 tbsp lemon juice 
3 tbsp oil
Salt to taste

• Heat the oil in a non-stick pan, add the potatoes and saute on medium heat while stirring, till they are crisp and golden brown in color
• Add the peanuts and saute for 1-2 minutes
• Add all the other ingredients, mix well and cook on medium flame for more 1-2 minutes. Serve hot

Healthy Moong Chaat

1 cup sprouted moong(whole green gram)
2 tsp oil
1/4 tsp cumin seeds
1/4 tsp mustard seeds
A few curry leaves
1 tbsp chopped coriander
1/4 cup chopped onions
1 tsp ginger-garlic paste
1/2 tsp chili powder
A pinch of turmeric powder
1/2 tsp coriander-cumin seeds powder
1/4 cup chopped tomatoes
1 tsp sugar
Salt to taste


For the garnish
Chopped coriander
Chili powder


For serving
Chopped onions
Chopped Tomatoes
Whisked curds

• Heat the oil, add the cumin seeds and mustard seeds
• Add curry leaves and coriander and saute for 30 sec
• Add the onion, ginger-garlic paste, chili powder, turmeric, coriander-cumin seeds powder and saute on a medium flame for 2 minutes
• Add the tomatoes and sprinkle a little water, mix well and cook on a medium flame for 5-7 minutes or till the tomatoes are soft
• Add the moong and saute for a minute. Add 1 1/2 cups of hot water, sugar, salt and mix well
• Cover and cook on a medium flame for 12-15 minutes or till the moong is cooked.
• Remove from the flame and transfer into 2 individual bowls
• Pour some curds on the top of the moong mixture and sprinkle onion and tomatoes. Garnish with coriander and chili powder. Serve hot

Soya Poha

A popular Maharastrian snack beneficial to both diabetic and hypertension


1 cup soya granules
1 tsp mustard seeds
1 tsp urad dal
5-6 curry leaves
1/4 tsp asafoetida
1/2 cup sliced onions
1 tsp finely chopped green chilies
1/4 tsp turmeric powder
1/2 tsp chili powder
1/4 cup boiled green peas
2 tsp lemon juice
2 tsp oil
1/2 tsp saslt

• Soak the soya granules in 2 cups of warm water for 30 minutes. Squeeze out the water and keep aside
• Heat the oil in a non-stick pan, add the mustard seeds, urad dal, curry leaves and asafoetida and saute till the seeds crackle
• Add the onions and green chilies and saute till onions turn light brown
• Add the coriander, turmeric, chili powder and salt and mix well
• Add the soya granules and green peas and saute for another 3-4 minutes
• Remove from the flame and add lemon juice and mix well. Serve hot

Chilli Cheese Toast

4-6 green chilies, finely chopped
1 1/2 cup grated cheese
8 sliced of bread
150 gm fresh coriander, chopped
1 medium onion, chopped
1 medium capsicum, chopped
1 teaspoon black peppercorns, crushed
Salt to taste

• Preheat an oven to 180 C
• In a bowl, mix together the green chilies cheese, chopped coriander, onion, capsicum, crushed peppercorns and salt. Diving the mixture into eight equal portions
• Toast the bread slices on one side on a non-stick tawa. Apply the cheese mixture on the non-toasted slide of the bread slices
• Cook in the preheated over or place under a hot grill until the cheese melts and turns golden brown. Cut each slice diagonally into two and serve hot with tomato sauce

Healthy Chivda

3 cups puffed cereals (Whole wheat, bajra and jowar)

1 cup crushed cornflakes

2 tbsp raw peanuts

1/2 tsp mustard seeds

3 green chillies, slit lengthwise

15 to 16 curry leaves

1/4 cup roasted chana dal

1/4 tsp asafoetida

1/4 tsp turmeric powder

1 tbsp powdered sugar

2 tsp oil

Salt to Taste

• Roast the puffed cereals, cornflakes and peanuts in a non-stick pan, stirring occasionally till crisp (3-4 minutes)
• Heat the oil in a non-stick pan, add the mustard seeds, green chilies, curry leaves and roasted chana dal and stir
• When the seeds crackle, add the asafoetida and turmeric powder and mix well.
• Add the roasted puffed cereals, cornflakes, peanuts, sugar and salt and mix
• Cool and store in air tight container

Grilled Corn and Capsicum Toasties

Ingredients:
8 slices of white bread
1 cup sweet corn kernels, boiled
1 medium green capsicum, chopped
1 1/2 cups grated cheese
2-3 green chilies, chopped
2 tablespoons chopped fresh coriander leaves
1 medium onion, chopped
7-8 black peppercorns, crushed 
salt to taste

• Preheat the oven to 180 C
• In a bowl, mix together the sweet corn, capsicum, cheese, green chilies, coriander leaves, onion, crushed peppercorns and salt. Divide the mixture into eight equal portions
• Toast the sliced of bread on one side on a tawa
• Spread the corn and cheese mixture on the other side.
• Place on a baking tray and bake till the topping turns golden brown
• Cut each slice diagonally in half and serve hot with tomato ketchup

Stuffed Chillies

Cottage cheese stuffed chillies

Ingredients

• 4-6 long green capsicum/ shimla mirch
• 200gm cottage cheese
• 2 boiled potatoes
• 1 onion finely cut
• One small bunch coriander finely chopped
• 4-5 basil leaves
• 1tbsp red chilli powder
• Salt as per taste
• 2 tbsp olive oil
• 2 lemons

Method

In a large bowl mash the potatoes, cottage cheese, salt, red chilli powder, finely chopped basil, coriander, finely chopped onions, and some lemon juice together. Take the long capsicums, and slit them along the length. Remove the seeds, and stuff them with the above mixture.

In a large flat pan, add a little olive oil and place the stuffed capsicums on it. Cook on a low flame for about 10-15 minutes on each side. Cover it to for the first 5mins on each side to allow the vegetables to cook in steam.

Chicken stuffed chillies

Ingredients

• 4-6 long green capsicum/ shimla mirch
• 1 minced chicken
• 1 onion finely cut
• One small bunch coriander finely chopped
• 4-5 basil leaves
• 3-4 garlic cloves
• 2 cups cut tomatoes
• 1tbsp red chilli powder
• Salt as per taste
• ½ tbsp ground black pepper
• 2 tbsp olive oil

Method
With very little olive oil sauté the minced chicken with onions, coriander, basil leaves, garlic, tomatoes, red chilli powder, salt and pepper. Mix well and sauté for 15 to 20 minutes until the chicken is cooked. Keep the mixture aside to cool.

Take the capsicums and slit them lengthwise. Remove the seeds and stuff them with the chicken mince mixture. Tie the capsicum with a thread so that it doesn’t break when cooking. In a pan add a bit of olive oil and cook on a low flame for 10-15 minutes.

Cucumber Salad

Cucumber salad 
Serves 2

Ingredients 
2 big cucumbers grated not very finely
3 tbsp of roasted chana dal 
½ cup chopped mint 
1½ tsp ginger chilli paste 
1 tsp lemon juice 
Salt as per taste 

Method 
Add salt to gated cucumbers and keep them aside. In a food processor, crush roasted chana dal. Do not crush them finely. Add it to the grated cucumber; adjust salt, ginger chilli paste as per your taste. Sprinkle few drops of lemon juice. Refrigerate the preparation and serve it chilled garnished with mint leaves.

Watercress Omlette

Watercress Omelette

Ingredients

• 2 egg whites beaten
• Watercress leaves
• 1 red capsicum
• 2 mushrooms
• Olive oil
• Fresh peppercorns
• Salt

Method 
Heat some olive oil in a non-stick pan and throw in the beaten egg whites. Sprinkle the finely chopped capsicum, mushrooms and watercress leaves. Add a dash of salt and freshly ground pepper. Cook till the egg turns goldenish brown and is ready to serve.

Spinach corn toast

Spinach corn toast 
Serves 2 

Ingredients 
1 cup finely chopped spinach 
1 cup boiled corn – partly mashed 
4 tsp low fat paneer  
Ginger chili paste, oregano, chili flakes and salt as per taste 
1 tsp oil 

Method 
Heat oil in a pan; add spinach and corn and sauté for 3-4 minutes till it becomes dry. Cool the mixture and add paneer, oregano, chili flakes, ginger chili paste and salt. Adjust the spices as per your taste. Spread a dash of butter on couple of bread slices. Make a sandwich using the mixture and grill / toast it in an oven. Serve it with mint chutney.

Corn basket 
Serves 2 

Ingredients 
1 cup boiled corn 
½ cup tomato 
½ cup capsicum 
1 cup low fat/ skimmed milk 
1 tbsp wheat flour 
2 tsp cheese 
¼ tsp black pepper 
½ tsp red chili powder
Salt as per taste 
4 canapés

Method 
In a pan, heat milk, add wheat flour, cheese, salt, black pepper and red chili powder, stir to make a thick white sauce. Add tomato, capsicum and corn. In a canapé add the mixture and bake it in an oven for 2 minutes. Serve hot

PAPDI CHAT

Ingredients:

• Maida  - 1 cup
• Semiya - 1/4 cup
• Oil - enough to fry papdi
• Salt to taste
• Red Chilli Powder to taste
• Potatoes - 2 (boiled and mashed)
• Boiled Peanuts - 1/2 cup
• Curd - little
• Jeera Powder - 1 teaspoon (fry)
• Sanna Karampoosa
• Onion - cut to small pieces - to garnish

Preparation:

• In a bowl, add Maida, Semiya, Salt, little oil, boiled water and mix as a chapati dough for 1/2 hour
• Make small chapatis
• In a pan add oil - add Jeera Powder, Mashed Potatoes - fry for 5 minutes
• Add Curd, Salt, Red Chilly Powder, Boiled peanuts and mix and remove from heat
• Spread chapatis on a layer and add this mixture on the layet and top it up with chapati and Sanna karampoose, onions pieces
• Papdi chat

Use the Chat Chutneys in this blog and you can top with those as well.

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BABY CORN FINGERS

Ingredients:

• 10 baby corns
• 1 tsp ginger garlic paste
• 1 tsp green chillie paste
• 1/2 tsp pepper
• 1/2 tsp mustard powder
• 1 egg
• 1/2 cup bread crumbs
• 1 tsp soya sauce

Preparation

• Mix ginger garlic paste, green chilli paste, pepper and mustard powrder and soya sauce
• Marinate baby corns in the above mixture for 30 min
• Deep fry in hot oil
• Serve hot

GREEN CHUTNEY - MINT and CORIANDER

Ingredients

• Fresh mint - 100 grams
• Fresh coriander leaves - 100 grams
• Garlic - 5 cloves
• Ginfer - 1 piece
• Green Chillies - 2
• Sugar - 1 teaspoon
• Salt - 1/2 teaspoon
• Lime Juice - 2 teaspon

Preparation

• Clean and cut mint and coriander leaves... close to 1.5 to 2 cups each
• Peel garlic and ginger and cut into small pieces
• Cut green chillies
• Grind all the above ingredients and add salt to taste
• Chill it in freezer

Great to apply over sandwiches

Malai Sandwich

Ingredients:

• Malai from fresh boiled whole milk (full cream milk)
• Bread slices
• Salt

Preparation

• Boil fresh full cream milk. Remove the malai from the top.
• Beat the malai for sometime
• Apply the malai over the bread slice.
• Sprinkly salt slightly
• Put one more bread slice on top and cut into 4 pieces

Eat it fresh after coming back from work/school or can go as snack into lunch box


I simply loved it when I had one piece from my colleague's lunch box.