Healthy Food Recipes

 

 

Ingredients :

        Stuffing:

·         2 c. yellow split peas, soaked in water for 4 hours, then drained

·         1/4 c. water

·         2 c. jaggery, or to taste

·         1 tsp. ground cardamom

·         1/2 tsp. ground nutmeg

Dough:

·         2 c. flour

·         3 tbsp. oil

·         1/2 tsp. turmeric

·         1/2–1 c. water butter to serve**

How To Make :

·         To prepare the stuffing, cook split peas in 1/4 c. water until soft.* Drain well. Add jaggery and mix well. Mash into a fine paste.

·         Heat mixture on low until it thickens into a lump, stirring continuously.

·         Remove from heat. Stir in ground spices. Roll mixture into 20 equal-sized stuffing balls. Set aside.

·         Mix flour, oil, and turmeric. Knead water into the mixture, 1/4 c. at a time, until a soft, sticky dough forms. Divide into 20 equal balls.

·         Use a floured rolling pin or your palm to flatten each ball into a circle.

·         Place a stuffing ball in the center of each circle and wrap the dough around it to create a poli. Repeat.

·         Flour a workspace and roll out each poli into a 6-inch circle.

·         Roast both sides of each poli on a hot griddle until brown and fragrant. No oil is necessary.

        Soaking time: 4 hours Preparation and cooking time: 60 minutes Serves 6 to 8

Ingredients :

·         1.5 c. chickpeas, washed and

·         5 c. water

·         1 tsp. ground turmeric

·         1/2 tsp. ground cumin 1 tsp. ground coriander

·         1/2 tsp. cayenne pepper (optional)

·         3 tbsp. butter or margarine

·         1 tsp. cumin seeds 1 medium onion, chopped

·         1 clove garlic, chopped

·         1 tbsp. grated fresh ginger

·         1 tsp. garam masala (optional)

·         2 tbsp. chopped fresh coriander

How To Make :

·         Put chickpeas in a bowl, examine for inedible objects. Add enough cold water to cover and soak overnight

·         To cook, drain chickpeas. Place chickpeas, 5 c. water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.

·         In a large saucepan, melt butter over medium heat. Add cumin seeds and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.

·         Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy.

·         Add garam masala and mix well.

·         Place chickpeas in a serving dish and sprinkle with chopped coriander leaves

         Soaking time: overnight Preparation time: 10 minutes Cooking time: 90 minutes Serves 6 to 8

For speedier preparation, purchase canned, rather than dried, chickpeas at the supermarket. Using two 14-oz. cans of presoaked chickpeas eliminates the first step and reduces the cooking time in the second and fourth steps by half.

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients :

·         1 c. basmati rice, or other long-grain white rice

·         2 c. milk

·         1/4 c. water

·         1.5 c. jaggery, or loosely packed  brown sugar

 

 

 

·         3 tbsp. ghee or butter

·         1/4 c. coconut, grated or flaked

·         3 tbsp. raisins

·         2 tbsp. cashews or almonds, sliced

·         1 tsp. ground cardamom

·         1/8 tsp. ground nutmeg

How To Make :

·         Rinse the rice, soak it in water for 15 minutes, and drain.

·         Bring milk and water to a boil.

·         Add rice, cook over a medium heat, stirring frequently, until rice is tender. (If the liquid is absorbed before the mixture softens, add 3 tbsp. ghee or butter water in 1/4 c. quantities until rice is fully cooked.)

·         Reduce heat and stir in jaggery or brown sugar until thoroughly combined. Add 2 tbsp. of the ghee or butter

·         In a separate small pan, fry the coconut, raisins, and nuts in the remaining ghee or butter until mixture turns golden. Transfer to the rice mixture.

·         Sprinkle in the cardamom and nutmeg. Stir well and serve hot.

Preparation time: 20 minutes Cooking time: 50 minutes Serves 4 to 6