Author: Mitsu Shah

I always have that question mark everyday with the thought “Aaj Kya banau?” & We were bored with the usual Sabzi roti or dal chawal combo. So here I have prepared Patta Gobi ka Paratha.

The best way to incorporate cabbage in your diet can be in the form of paratha .Cabbage when mixed with Indian spices and stuffed inside a paratha tastes heavenly. This is easy to make and is quite stomach💃✨

The best way to kick start your day is by having this delicious paratha with curd or your favorite dips .To enjoy this delicious Paratha grab the recipe now

Ingredients:

For Paratha Dough:

●2 cups Wheat flour
●2 teaspoon Oil
●2/3 cup Water or add as required
●Salt to taste

For Cabbage Paratha Stuffing:

●4 cups of Grated Cabbage
●1 tsp Ginger Paste
●1 tbsp Oil
●1 – 2 Crushed Green Chillies
●1/2 tsp Cumin Powder ( Jeera)
●1/2 tsp Coriander Powder
●1 /2 cup Chopped Coriander Leaves
●1/2 tsp Red Chilly Powder
●1/4 tsp Turmeric Powder
●Salt to taste
●1/4 tsp Asafoetida
●1 tsp Carom Seeds ( Ajwain)
●1/2 tsp Amchur Powder
●1/4 cup Water & more if required

Directions:

Making Of Dough:

◆ In a mixing bowl , add whole wheat flour, oil , salt and water as per requirement.

◆ Mix and then knead the dough. Add more water if required to make a smooth soft dough.

◆ Cover and allow the dough to rest for 20 to 30 minutes.

Cabbage Stuffing:

◆ Heat oil in a pan or kadai. Add ginger , asafoetida , green chillies and carom seeds (ajwain seeds) . Saute all this together for frew seconds.

◆ Then add the shredded cabbage. Stir and mix very well. Season with salt as required.

◆ Cover the pan with a lid. Steam the shredded cabbage on a low flame till they turn translucent. This takes about 7 to 8 minutes on a low flame.

◆ Add turmeric powder, red chilli powder, coriander powder, cumin powder, and amchur powder

◆ Mix the dry spices with the cabbage and adjust salt.

◆ Now, add chopped coriander leaves. Give it a good mix and allow this stuffing to cool down at room temperature.

Making of Cabbage Paratha:

◆ Pinch two small to medium sized balls from the dough. On a rolling board, dust some dry wheat flour on both sides of the balls.

◆ Roll them to about 4 to 5 inches diameter rounds. Try making both the rounds of the same size.

◆ On one of the rolled dough circle, place the cabbage stuffing in the center and keep about 1 inch empty space from the sides.

TIP 1: Don’t overstuff the paratha as then the stuffing might come out while rolling or roasting the paratha.

TIP 2: Don’t under stuff the paratha as then you won’t get the spiced cabbage flavor in the paratha.

◆ Gently place the rolled second circle on top. Press and seal the edges with your fingertips.

◆ Dust some flour on both sides of the stuffed paratha. Roll the paratha into a circle of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

Cooking Cabbage Paratha:

◆ On a hot tava place the rolled paratha. The tava should be hot and not at a low temperature. Cooking parathas at a low flame will harden them.

● When the base is partly cooked, flip the cabbage paratha with the help of spatula. Then with a spoon add some ghee or oil on the partly cooked part

●Flip and cook until golden brown spots appear on both the sides

● Serve cabbage paratha with mint chutney or tomato ketchup.

Valentine’s Day is a perfect excuse to make something nice 💓

Romance is sweet but true love is mousse😍

This time I decided to make something different – Vegan Strawberry Mousse. But this one has a twist – it’s made with chickpea water!⁠ Since strawberries are in season so had to use them in my favorite dessert💃

What’s better than strawberries to express your love?🍓

This Strawberry Mousse recipe is to die for. Super light and airy, literally melts in your mouth! Made with fresh strawberries and coconut cream, it has the best sweet and fresh flavour😍😋

It’s almost impossible to go wrong with this strawberry mousse! 😋

Prepration Time : 10 mins

Chilling Time: 3 – 4 hrs

Servings: 5

Ingredients:

● 1 cup Strawberries, frozen
●1/2 cup Aquafaba
●1 cup Coconut Cream thick, use the cream part and not the water
●2 tbsp Maple syrup

Directions:

●Defrost the frozen strawberries in the microwave.

●Whisk the aquafaba (liquid leftover from cooked chickpeas) with electric mixer. For ease, I obtain the aquafaba from a can of unsalted chickpeas. Whisk the aquafaba for 5-6 minutes to achieve a medium-stiff peak. Transfer to a large mixing bowl and set aside.

●Now, whisk the coconut cream for 3-4 minutes. Add this to the whipped aquafaba, but don’t mix. Make sure you don’t shake the coconut cream can . Also, store it in refrigerator and not freezer.

●Puree the strawberries with maple syrup in a blender.

●Fold the strawberry puree into the whipped aquafaba and coconut cream. Be gentle and take your time to ensure everything is combined well. This gentle folding is what will give your strawberry mousse that delicate and fluffy consistency.

●Transfer into small or medium glass and refrigerate for at least three to four hours.

Preparation Time: 30 mins

Cooking Time: 15 mins

Serves: 2

The Burrito Bowl sounds elaborate, but the fact is that it is not too time-consuming 💁

Moreover, it is a satiating one-dish meal, which is completely worth the effort 🤗 Here, rice is boosted with colourful veggies and appropriate seasonings; layered with gaucaomole dip , cucumber slices , gluten free crackers , sour cream and uncooked salsa 😋 And guess what , the guacamole dip is made from parval and peas. A cheap alternative for avocado 🥑

Assemble each serving of the Burrito Bowl separately so that everybody gets an equal share of the goodies, and enjoy it immediately upon preparation. Grab this super easy recipe now and relish this healthy meal 😍😋

Ingredients:

For Rice:

● 3/4 cup Brown rice
●1 tbsp Oil
●3 Spring Onions, sliced
●1 Red Bell Pepper, diced
●3 cloves of Garlic, minced
●1/2 cup boiled Corn / Baby Corn
●1/2 Green Capsicum
●200g Kidney Beans / Rajma
●Salt to taste
●1 tsp Vinegar or more if required
●1 tsp Black pepper
●1 tsp Oregano
1 tsp Chilly Flakes
●1/2 cup chopped Cilantro / Coriander

Guacamole Dip Without Avocado:

● 2 small Tomatoes , finely chopped
●1 big Onion , finely chopped
●1 whole Lemon Juice
●Salt to taste
●1 small Green Chilly or Jalepeno
●1/2 cup Green Peas
●8 – 10 Pointed Guard (Parval)
●1 /2 cup chopped Cilantro / Coriander

Hung Curd:

●3/4 cup low fat thick Curd
● 2 – 3 tsp chilled Milk

Uncooked Salsa :

●2 small Tomotoes , finely chopped
●1 medium sized Onion , finely chopped
●1 tsp Oregano
●1 tsp Chilly flakes
●Salt to taste
●Handful of chopped Cilantro/ Coriander

Toppings:

●Guacamole Dip
●Sour Cream
●Cucumber Slices
●Uncooked Salsa
●Gluten – Free Baked Nachos Chips (Optional)

Directions:

For Rice:

●Soak the brown rice in 5 – 6 cups of water for 30 mins before cooking it. Cook the brown rice on a medium flame for about 15 – 20 mins until they turn soft enough to chew.

●Meanwhile, heat a dash of oil in a pan, and saute minced garlic for few seconds.

●Now, add spring onions, chopped bell pepper , green capsicum and boiled corns or baby corns. Cook over a medium heat for 5 minutes, until softened.

●Add the drained black beans, black pepper , chopped cilantro , vinegar, and a good pinch of salt Cook for a few minutes more and serve with the toppings.

Uncooked Salsa:

●In a mixing bowl , add all the above mentioned ingredients and give a good mix

Guacamole Dip Without Avocado :

●Add steamed peas in a blender, and grind in coarse consistency

●Meanwhile sauté the cubes of parval (pointed guard) till its cooked. You can steam them too.

● Now add onions, tomatoes , jalepeno or green chillies , salt to taste , crushed garlic , lime juice and finely chopped coriander in a mortar & combine using pestle so that everything is well
combined

Hung Curd:

●In a muslin cloth add low fat curd. Remove all the excess water . Tie the cloth properly and hang it for atleast 3 – 4 hours.

●Now add chilled milk to the hung curd and give a good mix to adjust the consistency. Freeze it for an hour.

This Smoked Dal Khichdi is a simple, yet delicious, highly nutritious, easy to digest and very low on calories.😍

It’s is a complete protein meal which provides all the 10 essential amino acids! It’s vegan and gluten free! What other good reason we need to say a yes to it!😊

This divine recipe is so mouth watering and soul satisfying that one cant never get enough of this😋

Grab this recipe now and enjoy this delicious yet healthy meal😍💓

Preparation Time: 30 mins

Cooking Time: 30 mins

Serves: 6

Ingredients:

●1 cup Basmati Rice / Brown Rice
● 1 cup Moong dal
● 1/2 cup Chana dal
● 1 tsp Jeera (cumin seeds)
● 1 inch Ginger
●5 – 6 curry leaves
● 5 cups of water or more if required
●1 tbsp Ghee
●2 medium sized Onion (chopped)
●2 tbsp crushed Garlic
● 3 chopped Green chillies
● 2 medium sized Tomatoes (chopped)
● Salt to taste
● 1 tsp Turmeric powder
● 1 tsp Red chilli powder
●1 tsp Jeera powder
● Juice of 1 whole lemon
● 1 – 2 tsp Kasuri methi
● Live charcoal /Burnt coconut shell + Ghee
●Handful of fresh coriander leaves (chopped)

➡️ For Tadka :

●1 tbsp Ghee
●1 tsp Jeera
● 1 tsp Red chilli powder
● 1/2 tsp Asafoetida (hing)
● 2 – 3 Whole red chilli
● 3 tbsp Fried onions (optional)

Directions:

● Rinse the basmati rice / brown rice with water thoroughly. Soak the rice for 30 minutes.

● In a boiling water add the washed and soaked rice, salt to taste and cook for 15 – 20 minutes. Strain the cooked rice and place them aside.

●Wash all the dals thoroughly. Soak them for 15 mins.

● In a pressure cooker add the soaked and drained dal , 5 cups of water, and salt to taste.

● Stir and pressure cook on medium flame for 4 – 5 whistles. Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir.

●In a wok heat ghee, add jeera and let it splutter.

●Now, add crushed garlic , ginger green chillies, ginger , curry leaves and sauté for a minute.

●Later, add onions and cook until they turn tanslucent.

● Add tomatoes, salt, and all the powdered spices. Cook until tomatoes are mushy.

●Add the cooked dal & mix well

●Add the cooked rice, mix well and cook for 3-4 minutes.

● Add water to adjust the consistency and further cook for 4-5 minutes.

●Place a live charcoal or burnt coconut shell and pour few drops of ghee, cover and smoke for 3-4 minutes.

● Add kasuri methi and lemon juice, give it a nice stir. Lastly, garnish with some fresh coriander and serve hot with the final tadka.

➡️ For Tadka :

● Heat ghee in a pan, add jeera, red chilli powder, asafoetida, whole red chilli and fried onions, stir for few mins and pour it over hot dal khichdi before serving.

Life is a combination of magic and pasta❤️

Creamy White Sauce Pasta with lots of veggies- just the way everyone loves it! 😋

Who says you can’t have a perfectly nutritious yet delicious meal without cruelty. Here we’ve got my first attempt at vegan white sauce pasta and it was beyond perfect. Its super easy to make and guess what there is no ounce of cheese . You can relish this without cheese since the creamy and cheese like texture is achieved by cauliflower 😍😋

Try out this recipe and you will surely give up on regular pasta which is simply loaded with maida and dairy products. Grab the recipe now 😍

Serves : 3

Ingredients:

●1/2 cup potato, steamed
●2/3 cup cauliflower (steamed)
●1.5  cup gluten free  pasta
●Salt to taste
●3 tsp garlic paste
●2 tsp oil
●1 tsp black pepper
●1.5 cups  coconut milk
●1 small red bell pepper
●1 small yellow bell pepper (diced)
●2  medium sized onions (diced)
●1/4 cup brocolli 
●1/4 cup boiled corns
●2 tsp oregano
●2 tsp red chilli flakes

Method:

WHITE SAUCE:

◆Add the steamed potato  in a mixer jar along with half cup coconut milk.
Blend this into a smooth paste . Make sure its lump free
◆Meanwhile, heat the saucepan with oil . Add crushed garlic to it . Saute for about few seconds and then add potato and coconut milk paste . Give this a quick stir.
◆On the other hand, add steamed cauliflower along with half cup coconut milk . Blend this into a smooth paste.
◆Add this cauliflower and coconut milk paste into the saucepan and give it a good mix.
◆Now , add black pepper , oregano, salt to taste and chilli flakes . Give a good stir and cook this for about two minutes . You can add more coconut milk to adjust the consistency.

How to perfectly boil pasta:

◆ In a saucepan , add  3 cups of water .
◆ Once water comes to a boil, add pinch of salt , 3 to 4 drops of oil and penne pasta .
◆ Cook this for about 5 – 7 mins of high flame . Make sure you cook your pasta Al-dante .
◆ I have mentioned the amazon link of Gluten-free Pasta

Sauteing:

◆ Heat the pan with oil  . Add crushed garlic and saute for few seconds.
◆Now, add the veggies like bell peppers , onion , corn , brocolli  . You can even add carrots and zuchini . Don’t ene up adding too many veggies . Add maximum 5 veggies.
◆Cook this for about 5 mins.

Making of Pasta:

◆ Add  sautee veggies and boiled pasta  to the white sauce.
◆Add salt if required.Adjust the  consistency by adding more coconut milk 
◆Now add oregano and chilli flakes and let it cook for 2 more minutes.
◆ Serve immediately along with garlic bread .

True Love in today’s world is Strawberry season.

This is the easiest, quickest and the best berry smoothie you can make like in no time!!!

If you’re a berry fan this one is a must try! ❤️😋
Sometimes a glass of fresh Berry Smoothie can take your heart away!

Treat your tummy with the sweetness of strawberries and black berries. Both fresh or frozen strawberries and black berries can be used for this delicious delight😍
Grab this super easy recipe now.

Serves: 4 – 5

Ingredients:

●1/2 cup chopped strawberries

●1/2 cup black grapes / black berries

●1 chopped banana

●1/2 water or as required

●5 – 6 ice cubes

Method:

● In a blender , add the above ingredients and blend into a smooth and thick consistency .

● Top it up with chopped strawberries and serve

Cooking food without oil & spices makes it even more soulful to eat💫

The commonly made khichadi with lots of daal, rice, spices and oil is difficult to digest if you’re living a sedentary lifestyle. It has few vegetables and lots of grains which makes it heavy. In Satvic khichadi, we have added a suffiency of vegetables to the grain which makes the grain easier to digest😋🤤

It is made without any Oil, White Rice or any Daal. And believe me its really tasty! I have learnt this khichdi from my mentors at @satvicmovement.🤗

Did we ever know that changing the method of our cooking can make so much difference to our health , body and our gut system ?
Enjoy making this Satvic Khichdi which is wholesome and very easy to digest 😋 Grab the recipe now !!

Cooking Time : 40 mins

PRE-PREPARATION:
Soak brown rice in water for about 2 -3 hours.

Serves: 3

Ingredients:

• ¾ cup soaked brown rice
• 6 cups water
• 1 cup finely chopped french
beans
• 1 cup grated carrot
• 1 cup grated bottle guard
• 1 teaspoon turmeric powder
• 1 cup finely chopped spinach
• 2 small green chillies, finely crushed
• 1 inch ginger , crushed
• 1 cup chopped tomato
• ½ cup dessicated coconut. • 1 tablespoon rock salt
• ½ cup chopped coriander

Method:

• In a pot, place the brown rice along with 6 cups of water. Let it cook on a low flame till it turns soft (about 20 minutes). Keep stirring in between.
• Add the beans, carrots, bottle guard and turmeric and cook for another 15 minutes. Add more water if required.
• Add the spinach, ginger and green chillies. Stir well and cook for another 5 minutes.
• Turn off the stove. Add the tomatoes,
  coconut and salt. Keep the pot covered for 5 minutes.
• Top it up with coriander and serve immediately

Let’s welcome 2021 with these healthy cookies #letsgohealthy
Crispy around the edges and perfectly soft in the middle. I didn’t realize I’d like these ginger cookies as much as I did, so really happy to have made these. Ginger Cookies, forever and always🤤

These chewy vegan cookies are one of my favorites during the holidays. But honestly I also enjoy them year around. Especially good when paired with hot tea or coffee these ginger cookies are coated with lots of cinnamon and ginger 🤩🍪 What’s your favorite cookie.

These mini cookies are super delicious and healthy at the same time. Lets celebrate 2021 in a healthy way . Check out the whole recipe video on Youtube . Link given below !!

Preparation Time: 15 mins

Baking Time: 12 mins

Makes: 20 mini cookies

Ingredients:

●1/2 cup almonds
●1/2 ragi
●2 tbsp jaggery
●1/4 tsp nutmeg powder
●1/4 tsp baking powder
●1 tsp ginger powder or suth
●1/2 tsp cinnamon powder
●1/2 tsp cardamom powder (optional)
●2 tbsp water
●2 tbsp oil

Directions:

In a blender , add almonds and blitz it for atleast 6 secs to make almond flour.

In a mixing bowl , add all the dry ingredients and raw spices except baking powder.

Now, make a small well in between and add wet ingredients.

At first you will feel that the dough is bit dry but once you knead it will form into a hard dough.

Before baking the cookies , add baking powder and again knead it.

Place the dough on parchment paper and press it in a circular shape . Now place another parchment paper on top and roll it using rolling pin . Don’t roll them very thin

Cut them using a cookie cutter or with the help of the knife according to your desired shape.

Preheat the oven at 160℃ for 5 mins and bake them at same temperature for 10 mins.

You can bake them for more 2 mins if cookies are bit raw. Cookies won’t be very soft ,they will be bit hard.

ALTERNATIVE OPTIONS AND BAKING TIPS:

Almonds: You can use use peanuts, cashews or hazelnut instead of almonds.

Flour: Instead of ragi, you can make cookies with bajra , oats , jowar (sorghum) or rice flour.

Sweetner: You can use maple syrup , coconut sugar , brown sugar , cane sugar or liquid jaggery. Don’t add honey as a sweetener as honey becomes toxic when you heat it . To make liquid jaggery- add water and whole jaggery . Heat it for few mins until it becomes like a honey consistency.

Baking powder: If baking powder is not available, you can add baking soda . Always use aluminum – free , vegan and gluten -free baking powder for health benefits.

Oil: Try using rice bran oil , coconut oil , olive oil or vegetable oil . These kind of oils gives a good taste.

Liquid Ingredient: you can use either water or any plant based milk like coconut milk , almond milk , soy milk or cashew milk. If you’re not vegan , you can add your regular animal milk.

How to check if cookies are done : Flip them over and if you notice a brown layer happening means it done.

When to add baking powder: Only when you preheat your oven before baking them add your baking powder.

Oven: You can use microwave convection if you have. Bake at the same temperature . You can also use pressure cooker For that, remove the whistle and add some salt then place the cookies. This will take atleast 20 – 30 mins. Keep checking in between.

How to store cookie dough: You can keep the dough in cling warp in refrigerator.It stays fresh for atleast 5 days

Ginger powder: If you don’t have ginger powder , you can grate some ginger and add it to the dough. Ginger and sonth powder are same.

Toppings : Once cookies are perfectly baked you can sprinkle honey , white chocolate sauce , melted chocolate, toffee sauce or icing sugar (if you choose to have sugar). I have made a toffee sauce using coconut milk , coconut sugar , water , vanilla essence and pinch of salt.

YOUTUBE: https://youtu.be/0bDhNgPPgbc