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