Sweet & Tangy Matar Shalgam

khatta meetha shalgam
Shalgam is widely available these days. I had not tried any shalgam recipes until last year, but this year, it's different. I have experimented a lot with this vegetable, which comes with multiple health benefits that I have already discussed in my earlier post.

This post gets inspiration from my dear friend Anna's shalgam matar post. I had got really late for lunch today. Just a quick glance at her recipe gave me the inspiration to go ahead with the recipe with my own modifications. The result did not disappoint; rather, I have made the tangiest shalgam matar today.

Let's come back to the recipe:








Ingredients
Shalgam - 2
Matar (peas) - 1/2 cup (more or less depending on your choice)
Onion- 2
Tomato-2
Ginger-garlic paste- 1 tbsp
Gur (jaggery)- 1 small piece
Salt as per taste
Coriander powder
Green chilly
Dry red chilly- 1
Mustard oil- 2 tbsp
Hing- 1 pinch
Jeera
Sabut dhaniya- 1/2 tsp (smash in your mortar and pestle...or you may use your rolling pin (belan) - In the recipe I will mention it as coarse dhaniya.

Chatpatta Shalgam Procedure

  1. Pressure cook shalgam in little water with salt for 2 whistles.
  2. Chop onions, tomatoes and keep aside.
  3. Cut shalgam into small pieces.
  4. Take a vessel (kadahi).
  5. Drop oil. Once it reaches the smoking point, throw in hing and dry red chilly.
  6. Next add jeera.
  7. Let it splutter.
  8. Now add coarse dhaniya.
  9. Fry for a while.
  10. Now add ginger-garlic paste and stir fry until the raw smell is gone.
  11. If you are using green chilly, you may add it now or later. Depends on you. I did not use.
  12. Next add chopped/sliced onion and fry until they turn translucent.
  13. Now add chopped tomatoes and fry until the masala leaves oil. 
  14. Drop in the gur. You may cut it into very small pieces or grate it. I simply dropped one small piece into the masala. Stir very well.
  15. You may sprinkle little water if the masala sticks to the bottom of the vessel.
  16. Add salt, haldi. Mix.
  17. Now add shalgam and matar.
  18. Mix very well.
  19. Cook on medium flame for 5 minutes.
  20. Now stir well and then cook and cover for another 8-10 minutes. Just keep checking that it doesn't burn.
  21. If it sticks, add little more water to prevent burning.
  22. Check if done.
  23. Sprinkle coriander powder. Mix and enjoy chatpatta shalgam with rice or roti.
  24. If you want, you may mash shalgam once done and enjoy khatta meeta shalgam matar bharta. 

Crispy Oatmeal Coconut Cookies

oats coconut cookies
Coconut cookies are tasty and full of flavors. Agree?

When health is a priority but cookies are your must-have tea time accompaniment, you have got to include ingredients that can give you little healthier biscuits. This is exactly what I keep trying, since I can't have my cup of tea without cookies (though I take only one cookie with my cuppa tea).

Let's see what all I have included in this eggless coconut cookie recipe, which is full of flavors:





Coconut Cookie Ingredients
oats wheat coconut cookies

Dry coconut powder- 1 cup
Oats (powdered)- 1 cup
Wheat flour - 1 cup
Baking powder- 1 tsp
Ghee/butter- 2 tbsp
Oil- 2 tbsp (you may need 1/2 tbsp more)
Milk- 2 tbsp
Sugar- 2 tbsp (you may need more, as I take less sugar)
Salt- pinch
cardamom (elaichi)
saunf (fennel)- optional

Crunchy Oatmeal Cookies Procedure
coconut cookies


  1. Sieve wheat flour and baking powder.
  2. Add oat meal and coconut powder.
  3. Mix well.
  4. Take a grinder. Add all the dry ingredients. Now add wet ingredients as well.
  5. Give two-three churns.
  6. Take out everything in a bowl.
  7. Collect and give the shape of logs.
  8. Cover with a butter paper or aluminum foil.
  9. Refrigerate for half an hour. I did not have time to bake the same day, so refrigerated these overnight.
  10. Preheat oven at 180 degrees for 8-10 minutes (microwave convection).
  11. Take out the logs and cut into desired shapes.
  12. Bake for 15 minutes at 180 degrees. (May take more - but mine were done in 15-16 mins)
  13. Enjoy oats coconut cookies with a hot cup of tea.
If you want to check the whole wheat coconut cookies recipe that tastes absolutely like the coconut biscuits available in the bakery, click here. Here is another coconut cookies recipe.


Oats Carrot Idli

oats gajjar idli
I love idlis and have been trying different versions. I have already tried oats idli. This time decided to make these healthier with the addition of carrot. 

Healthy Oats Gajjar Idli

1 cup- Oats
1 cup -Suji
1 cup- Curd 
1/2 cup -Water (check the batter consistency - should not be too flowy, rather should be of dropping consistency)
Salt- as per taste
1 Carrot- grated/ground
Mustard seeds (rai)- 1/4 tsp
Curry leaves (kadi pata)
Chana dal - 2 pinches (optional)
Urad dal- 2 pinches (optional)
Oil
Baking soda- 2 fat inches







Procedure
oats suji idli


  1. Grind oats. Keep aside.
  2. Take a pan.
  3. Add oil.
  4. Crackle mustard seeds. Add curry leaves.
  5. Next add chana dal and urad dal. Let them splutter.
  6. Add suji. Roast for 2-3 minutes.
  7. Now add oat powder. Fry for 2 mins.
  8. Let it cool down for 2-3 minutes.
  9. Mix with grated carrot.
  10. Take a bowl.
  11. Mix oats-suji with curd.
  12. Now add enough water to reach dropping consistency.
  13. Add baking soda. Stir immediately.
  14. Grease idli molds and pour the batter in each well.
  15. Steam for 10 minutes (may take longer..keep checking)
  16. Your tasty, healthy oats gajjar idlis are ready.
  17. Enjoy with sambar or coconut-dal chutney.
  18. For chutney recipe, click here.

Easy Saag Recipe: Broccoli-Palak Saag


broccoli palak saag
Do you love sarson ka saag? Of course, you have heard about palak ka saag and enjoyed its heavenly combination with makki di roti and sarson.

But have you ever heard of broccoli palak saag?

Yes, this post takes inspiration from Nature Kahlon's broccoli-spinach (palak) saag recipe. I was so attracted to the post that I had to give this easy saag recipe a try.  I modified the recipe a little to add another interesting twist and come up with my own broccoli-palak- saag with shalgam.


I must tell you when the palak saag was cooking, my house was filled with a distinct aroma that reminds me of Punjab villages, where this green leafy curry is cooked in a traditional way. This is my best attempt at saag making. It tastes similar to the authentic sarson saag that we relish in Punjab.

I am in love with the aroma of palak broccoli saag.

Considered among world's healthiest foods, broccoli is rich in vitamins K and C, potassium, and fiber. The green vegetable is a good source of folic acid.

When steamed, broccoli can induce cholesterol-lowering action and the fiber in it binds together with bile acids in the digestive tract, helping in easier excretion and elimination of unwanted components. A rich source of kaempferol, a flavonoid, broccoli has the ability to reduce the impact of allergy-related substances.


This easy saag recipe makes a handy alternative to sarson saag.

Here's the authentic sarson saag recipe.
sarson saag makki roti

Here's my recipe:
Serves: 4

Ingredients
1 bunch of spinach (palak)
1 big broccoli
1 garlic pod + extra garlic cloves for tempering
2 small ginger pieces (1 piece for tempering)
1 shalgam (turnip)(optional - I love to add shalgam to any saag recipe)
1 tomato
1 onion (chopped) for tempering
1 tsp ghee (clarified butter)
salt, turmeric
little water (1/4 cup or less)
1 green chilly or more
1 tbsp of makki atta (cornmeal) or whole wheat flour

Procedure
palak saag with broccoli

  1. Wash palak thoroughly. 
  2. Cut turnip into small pieces. 
  3. Cut broccoli florets.
  4. Add water in a pressure cooker. Add palak, broccoli, whole tomato, shalgam cubes, garlic pods, and 1 ginger piece (chopped). 
  5. Add little salt and cover & cook on high flame until 1 whistle.
  6. Then lower the flame and let it simmer for 30 minutes.
  7. Turn off the gas and let steam escape after 30 minutes.
  8. Grind the saag for a few seconds.You may use a blender.
  9. Now take a pan.
  10. Add ghee.
  11. Drop chopped onion into it.
  12. Stir well until it turns brown.
  13. I used 1 tbsp of ginger-garlic paste for tempering.
  14. Add ginger-garlic paste. Bhuno!!
  15. Add the ground saag.
  16. Add makki atta.
  17. Mix well and let it simmer on low flame for 8-10 minutes and feel the aroma of this sumptuous and healthy delicacy flood your home.
  18. Enjoy  this heavenly bowl of palak ka saag with parantha, roti, or makki di roti. I relished it with rice in lunch and lachcha parantha in dinner.

If you are interested to learn authentic sarson ka saag recipe, check here.

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