Healthy Sandwich

Healthy  Sandwich
Ingredients
4 Boiled Eggs yolk removed (optional)
2 Potatoes Boiled
1 Onion chopped
1/2 Capsicum chopped
2 Green Chillies
1/4 Cup Sprouted Moong
2 tbsp Curd
Rock Salt to taste
1/2 tsp Pepper powder
1/2 tsp Roasted Cumin powder
1 Packet Brown, White or Multigrain Bread
1 tbsp Melted Butter for brushing

Method
Take a mixing bowl, add the boiled egg whites, potatoes, onion, capsicum, green chillies, sprouted moong, curd, roasted cumin powder,  salt and pepper powder. Mix it together.  Take 2 pieces of bread. Add 2 big spoon of the suffing. Toast it on a skillet. Brush melted butter on both the sides. Serve hot with sauce and chutney.
P. S. If vegetarian please omit the eggs and increase the proportion of the vegetables. Grated Carrot, grated Beetroot , grated cucumber can be added for the suffing.

Healthy Germinated Whole Moong Stir Fry

Healthy Germinated Whole Moong Stir Fry
Ingredients
Germinated Moong
1 Onion chopped
1 Tomato chopped
1 Fresh Chilli broken into half
4 Garlic cloves chopped
1/4 tsp Mustard seeds
Few Curry leaves
1/4 tsp Tumeric powder
1/4  tsp Cumim powder
1/4 Coriander powder
1/4 Garam Masala powder
1 tsp Lime juice
Few Coriander leaves chopped
1/4 tsp Oil

Method
Take a pan. Add oil, let it heat. Add The mustard seeds, let it crackle, add the curry leaves , garlic, chilli and onion. Stir it for 2 minutes. Add the germinated moong. Stir fry, add the tomato, turmeric powder, coriander powder, cumin powder, salt and garam masala powder. Stir for 4 minutes. Add lime juice and coriander leaves. Have it as you want.. Mix it with puff rice and chutney or have it with chapati or make a salad with it add chopped cucumber, pomegranate, any tangy fruits or sandwiches.

For the Germination
Ingredients
1/2 cup Whole Moong

Method
Take the whole moong, wash and soak it water. Change water in between the day on the 1st day. Next day that is 2nd day, take a colander and place a dip vessel underneath the the colander. Place a damp malmal cloth on the tray. Wash the moong and change water. Spread the soaked moong on the cloth. Cover the moong with the damp cloth from top. On the 3rd day sprinkle a glass of water on the the moong and cover it back with the damp. In between leave it open for the sunlight for some time.  On the 4 th day sprinkle water and cover with a damp cloth, leaving it open for some time for the sunlight. On the 5 th day small leaves will appear. At this stage it can be used for cooking.

Parse Mach Shorshe Bata Diye (Mullets in Mustard Gravy)

Parse Mach Shorshe Bata Diye (Mullets in Mustard Gravy)
Ingredients
8 Parse Mach
2 tbsp Onion paste
2 tbsp Tomato paste
1/2 tsp Ginger and Garlic paste
4 tbsp Mustard Paste
2 Green or Red Chillies slit
1/2 tsp Turmeric powder
Salt to taste
1/2 tsp Panch Phoran
Mustard Oil to fry the fish
Coriander leaves chopped for garnishing

Method
Marinate the fish with salt and 1/4 tsp of turmeric powder and keep it for 15 minutes. Take mustard oil in a wok, heat it. Fry the fish from both the sides. Keep the fish aside. Remove the excess oil from the wok, keeping on 2 tbsp of oil in the wok. Add the Panch Phoran and  chillies. Once the Panch Phoran splatters add the onion paste, tomato paste, ginger and garlic paste. Sauté it for 2 minutes. Add the salt, remaining turmeric powder and mustard paste. Sauté it for 1 minute. Add 2 cups of water and let it boil for 5 minutes. Add the fish and boil for another 2 minutes. Garnish with coriander leaves, drizzle few drops of mustard oil and serve with hot rice.

Mustard paste
Ingredients
4 tbsp of Mustard seeds
1 green chilli
1 tbsp Curd
1/2 tsp Poppy seeds

Method
Soak the Mustard seeds in water for 30 minutes. Remove from water and put it in a grinder. Add the rest of the ingredients in the grinder. Add little water to get a thick paste. Strain the paste.

Panch Phoran - Mix Fennel seeds, Fenugreek seeds,      Mustard seeds, Coriander seeds and Celery seeds in equal proportions.

Healthy Thalipeeth and Lal Mirchi Cha Thecha Healthy Treat for yourTastebuds and Soul

Healthy Thalipeeth with Lal Michi Cha Thecha

This Thalipeeth was made by Musi( Aunty) who stays with us. She took care of my mother and now takes care of my Mother in Law. Some how after my mother's death she gave me immense support. I believe she is next to my Ma. Today she made this Healthy Thalipeeth for me. Using curd instead of oil and water while flattening the dough was her idea. 

Thalipeeth is a traditional Maharashtrian dish. This dish is made with Jowari, Bajri and some veggies add to the flour... A healthy dish indeed... 

Healthy Thalipeeth

Ingredients

1 cup Jowari

1 cup Bajri

1/2 cup Whole Wheat Flour

1 finely chopped Onion

1/2 cup Spinach chopped

1 medium size Carrot grated

1 cup grated Bottle Gourd

2 finely  Green Chillies chopped 

2 tbsp  Coriander leaves finely chopped 

Rock Salt to taste

1/2 tsp Turmeric powder

1 tsp Coriander seed powder

1 tsp Cumin seed powder

1/2 tsp Garam masala powder

1/2 tsp Chilli powder

1 cup Curd or more

Oil spray

Method

Take a mixing bowl. Add all the flours, chopped vegetables and spices. Add curd and make a soft dough.

 Take a plastic sheet. Add 1/4 tsp of curd on the plastic sheet and spread it. 

Take a portion of the dough, make a round ball. Put the dough ball on the plastic sheet.

 Add 1/4 tsp curd on the dough.

  Flatten the dough very gently by pressing it from all the sides. 

Heat the pan. Spray oil on the pan. Slowly left up the rolled  dough along with the plastic sheet with one hand and turn the plastic sheet along with the rolled dough on the other hand. Pick the plastic sheet gently. 

Put the rolled dough on the pan. 

 Spray oil and cook from both the sides. 

Serve it with Red Mirchi Cha Thecha. 

Red Mirchi Cha Thecha

Ingredients

8 to 10 Red Chillies

1 small Onion cut into 4 pieces

8 to 10 Garlic cloves

Rock Salt to taste 

Method 

Take all the ingredients and grind it coarsely. 

P.S. I have not fried the ingredients before grinding due to dieting.  

Pissaladière is a classic dish in Provence

Pissaladière is a classic dish in Provence ( South east France). Its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies ( Optional), olives, and fresh herbs.

Ingredients

Topping
1/4 cup butter
3 big  onions thinly sliced
6 fresh thyme sprigs
4 fresh rosemary sprigs
2 bay leaves
6 tbsp extra-virgin olive oil
Salt to taste

For the base
1 cup warm water
1 tbsp dry yeast
1 tsp sugar
3cups (or more) all purpose flour
1 tsp salt
3 tbsp extra-virgin olive oil
20 drained anchovy fillets ( optional)
20  black olives pitted
1 tablespoon chopped fresh thyme

Method

For topping:
Preheat oven to 180 degress. Place butter on heavy large  baking sheet; place in oven until butter melts, about 5 minutes. Spread half of onions on baking sheet; top with 3 thyme sprigs, 2 rosemary sprigs and 1 bay leaf. Sprinkle with salt. Drizzle with 3 tablespoons oil. Top with remaining onions, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf. Sprinkle with salt. Drizzle with 3 tablespoons oil (onion layer will be thick but will settle during baking). Bake until onions are very tender and golden, stirring and turning every 30 minutes, about 2 hours total. Cool. Discard herb sprigs and bay leaves. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

For base:
Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over. Stir to blend. Let stand until foamy, about 10 minutes.
Blend 2 3/4 cups flour and salt in processor. Add yeast mixture and 2 tablespoons oil; process until dough clumps together, adding more flour by tablespoonfuls if dough is sticky. Process until shiny ball forms, about 1 minute. Turn dough out onto floured work surface and knead until smooth and elastic, about 5 minutes. Coat large bowl with remaining 1 tablespoon oil. Add dough to bowl; turn to coat with oil. Cover with plastic wrap, then kitchen towel. Let rise in warm area until doubled in volume, about 1 1/2 hours. Punch down dough; cover and let rise until puffed and almost doubled, about 1 hour.

Grease the baking sheet with oil. Roll out dough on lightly floured surface  rectangle shape and to the size of the tray. Transfer to prepared baking sheet; press edges of dough up along sides and corners of sheet. Cover with dry kitchen towel; let rise until slightly puffed, 1 hour.
Preheat oven to 250 degrees. Spread onions over top of dough. Arrange anchovies ( optional ) and olives on top. Bake until the base
is golden, about 15 minutes. Sprinkle with thyme. Cut into 3-inch squares. Serve warm or at room temperature.