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From the Kitchen of Anita Chahal aunty - Recipe Treasures

This page is dedicated to our dearest Anita Chahal aunty ji.  It's anuty ji's anniversary today, and I want to treasure her healthy food recipes and share with you all.

Punjabi recipes from Anita Chahal aunty's kitchen

Old recipes of moms and grandmoms or nanis and dadis are treasures. Agree? I bring to you one such recipe treasure from the kitchen of our very own Anita Chahal aunty ji. From cakes to curries, from simple breakfast to main course meals, from cookies to desserts and sweets, from age-old recipes to traditional home remedies, Anita Chahal aunty's kitty is bursting with suggestions. Any takers? This page brings to you all her healthy food recipe treasures at one place.

Words fall short when it comes to talking about the lady behind this page. A self-made "superwoman," Anita Chahal aunty ji is a mother to all. As a woman of this generation, we feel proud to have connected with aunty ji, whose personal life is full of sweet and sour tales. But our aunty ji is a showcase of strength, commitment, and self-respect. A humble highly educated lady, who is full of love & care, Anita Chahal aunty ji is a learner to this date. Despite years of cooking experience under her belt, she has a zeal to hone her culinary skills - learning and unlearning ways that make cooking healthy, fun, and easy. Connect with her Punjabi and fusion recipes on this page. You will love every bit of it, because every single post here speaks of health. Each of her simple recipes is food for the soul and reminds me of my ma ke hath ka khana 

Simple, delicious, and quick are aunty ji's healthy recipes, often churned out with simplest of ingredients easily available on your kitchen shelves.




gujjiya recipe whole wheat oatmeal airfryer

Instant Ginger Pickle



Made instant ginger in lemon juice with salt. It Never goes bad,,and I keep adding more ginger and lemon/vinegar as the level goes goes down in the jar


Lauki Parantha


Whole wheat flour........two bowls
Lauki(peeled ,grated)...one bowl
Salt,red chilly pd,haldi pd,dhaniya pd

Mix all including juice of grated lauki,,to knead a dough
Make paranthas
Serve hot with curd ,chutney or pickle,,,or just with a cup of tea/coffee
Enjoy

MOONG DAL Panjiri

moong dal panjiri

Missing my late grandmother,who used to make panjiri with whole moong dal every winter,for us.
Have never tried earlier,but knew the process followed by her. 
She used to soak whole moong dal overnight,next morning grind it ,,and fry vadaa,,,cool them and again grind. Then she would fry this again in desi ghee with lots of dry fruits and goond. To this she would add gur ki chashni,,and make laddoo,,and keep some as panjiri.
This year I decided to try,,but with newly learnt methods and ingredients.
So I took 
Moong whole dal.......1 bowl
Chana dal.....................1 bowl
Oats..............................1 bowl
Flax seeds...................2 tb sp
Grated coconut...........1 bowl
Dry roasted them all separately.
Leftover of ghee..........1+1/2 bowls
Shakkar..........................2 bowls
Put leftover of ghee in a thick bottomed wok
Added all roasted flours,,and mixed till nice aroma filled the whole house.
Added shakkar ,mixed well and put off gas.
Was too tired by then ,so didn't try binding into laddoos.
Panjiri tasted and passed by my husband and my grandsons.
Me happy.
Enjoy

Kolhapuri Masur Dal Sabut


Masur dal sabat.......1/2 cupWhite til.....................1 tb spDry coconut grated..3 tb sp

Peanut oil..................2 tb sp
( I used refined oil)
Onion chopped.........1 tb sp
Tomato...................1 medium
Ginger garlic paste...1 tsp
Green coriander chopped..2 tb sp
Red chilly pd............1 tsp
Dhaniya pd...............1 tsp
Jeera pd...................1/2 tsp
Garam masala........1/2 tsp
Haldi pd...................1/2 tsp
Salt ......to taste
Water half cup

Soak dal in water for an hour
Add dall with one cup water and pressure cook for 2-3 whistles(keep el dante)
Dry Roast til in a pan
Add grated coconut and roast till golden
Cool and grind 
In a pan heat oil and saute onions
Add ginger garlic paste,saute
Add tomatoes,saute
Add all masala and til coconut 
Add dal and salt
Add water as needed
Bring to boil
Serve hot

Meetha/Gur Parantha

Image may contain: dessert, food and indoor

Anita and 4 others manage the membership, moderators, settings, and posts for Healthy Recipes by Homemakers (Veg Only). Knead normal dough
Roll out a chapati
Place two tsp shakkar in the center and close it

Roast on non stick tawa using half tsp ghee/oil
Serve this, melt in the mouth, parantha with pickle 
Enjoy

GUR PARANTHA FOR TRAVEL


Tomato-Dates Chutney




Followed recipe of dear Ravneet Kaur,,and made tangy sweet chutney of tomatoes and dates
Tomatoes....................10
Dates............................10
Raisins..........................10
Green chilly...................3
Water.............................2 tb sp
Refined oil....................2 tb sp
Salt................................4 tsp
Wash,and roughly chop tomatoes
Deseed dates
Put all ingredients in pressure cooker and cook for 4-5 whistles
Open,,make puree with hand blender
Cool and store in bottle
Serve with paranthas,rice or any snacks
Enjoy

Carrot Halwa


Carrots.................................3 kg
Milk.......................................1 Lt
Sugar....................................3 cups

Besan.................................1/2cup
Oatmeal...............................1/2 cup
Malai......................................2 tb sp
Peel,wash and grate carrots
Cook them,on medium flame,, with milk in a heavy bottomed wok/cooker without rubber and whistle.
In another wok,dry roast besan and oatmeal separately.
When milk is almost dry and carrots cooked(takes about one hour),,add sugar.
Sugar will release water,,cook some more,till,it is almost dry.
Add malai,mix and cook another couple of minutes
Add dry roasted besan/oatmeal.
I added besan to half and oatmeal to the other half.
Mixed well,cooked till well mixed
I didn't add any dry fruits as my grandsons don't like any. They take dry fruits in breakfast as it is.
Serve hot.
Enjoy

How to make onion powder at home

how to make onion powder at home

Homemade Onion powder procedure
Fine Chop onions
Grind (without water) to make a paste 
Keep in sun for a few days,stirring with a knife everyday.
When dry grind to powder and keep in airtight container,,to be used when onion prices rocket sky high,,in winters
Enjoy

How to make garlic powder at home

how to make garlic powder at home

Homemade Garlic powder
Recipe courtesy dear Parshotam Kaur ji
Soak garlic in water for about 2-3 hours
Peel
Blend roughly in mixer
Keep in sun,for about a week
When dry,grind to powder
Store in airtight container
Use as required
Enjoy
 · Provide 

Home remedy for stomach ailments: How to use leftover pickle masala


We all have some leftover pickles of mango,lemon,amla,ginger,etc.which we normally handover to someone,or just throw away,when we prepare new pickles.

Today I want to share a recipe to use all these...and any other old pickles that you may have(less chillies pickle).
I also add a special pickle of beans of babool..,कीकर की फली का आचार,,which I collect from my native village and make pickle like mango pickle.
Dry all these in sun,,when completely dry,churn them all in the mixer,,,takes a little more time,as you have to churn,strain and then churn again a few times,,,till you get a fine powder.

This चूर्ण is very beneficial for ALL STOMACH AILMENTS,ACHES etc. and has no side effects
It is tasty too and can be enjoyed even without any problems..😊😊
Moreover it stays good for ever...the one in the pic below is more than five years old...the older the better..😊😊

 Raw Mango chutney

mango chutney 

Raw mango chunda/chutney/pickle....whatever you want to call it... I just love it
Raw mangoes........1 kg
Shakkar..................half kg
Salt.........................2 tsp
Black salt..............1 tsp
Red chilly pd.........1 tsp
Jeera.....................1 tsp
Garam masala.....1 tsp
Dry roast jeera and crush slightly with belan
Wash,pat dry,peel and grate mangoes
Put them in a heavy bottomed wok with shakkar and cook on sim,,,stirring occasionally,,till shakkar melts.
Now increase heat and cook for about 10- 15 minutes.
Add salt,black salt,mix well.
Put off flame,,add red chilly pd ,garam masala and roasted crushed jeera,mix well.
Cool and store in jar.
No need to keep in fridge.
Stays good for up to an year,,if not finished




Another mango chutney -3 ingredients

mango chutney no preservatives

Raw mangoes.........one kg
(washed,peeled,grated....two cups)
Gur(grated)........one cup

Salt....................two tsp

Put all ingredients in a heavy bottomed pan,and cook uncovered on sim flame till gur dissolved and mango cooked
Cool and store in airtight container

I didn't add any preservative
Didn't even keep in sun
Stays good even in kitchen cupboard
Have just finished last year's preparation
Enjoy

Instant Amla Pickle


Amla washed, blanched and deseeded .......... 250 gms Mustard oil........ one tbsp Rai..................... one tsp
Salt................... two tsp
Haldi................ half tsp
Red chilly pd... half tsp

Heat oil
Add rai, when spluttering, add haldi
Add amla pieces, mix well
Add salt and red chilly pd
Mix and saute,, for about five minutes
Cool and store in jar
Enjoy with roti or parantha

Urad Dal Makhni

Happy Makar Sankranti friends
URD WHOLE WITH BATHUA & SPINACH
In my native place,,we make moth bajre ki khichdi on lohri,have it hot with ghee,,and keep it overnight to be enjoyed again with curd in the morning...it is called poh ridhi,mah khadi..
I didn't have bajra,,, not even the traditional implement to grind it,nor did I have enough strength to prepare and make this dish....
So I did the next best thing that I could think of
,Made urd whole with bathua and spinach,,,served with rice at night and with curd this morning
Urd whole.................................1 cup
Bathua(chopped).....................1 cup
Spinach(chopped)...................1 cup
Garlic..........................................8-10 cloves
Ginger.........................................2 inch
Salt,red chilly pd haldi pd
Soaked dal for a couple of hours
Put all ingredients with sufficient water in pressure cooker and cooked for 4-5 whistles.
Opened,mashed with ladle and served hot with desi ghee and rice.
This morning,it was served cold with curd and chaach
Enjoy

Besani Bhindi

besani bhindi
Have seen a couple of recipes of besani bhindi,,by friends,here and in other groups too(sorry I don't remember names),,and have not saved any recipe
So today I tried making it,,made regular my style bhindi and added dry roasted besan........LOL...turned out yummy
Bhindi..........half kg
Onions........2 large
Tomatoes...2 large
Besan..........1 tb sp
Mustard oil........1 tb sp
Salt,red chilly pd,haldi pd,,
Added some dry roasted,crushed methidana pd
Chop onions and tomatoes
Wash,let dry and chop bhindi
Dry roast besan,,take out and keep aside
Heat oil in a wok,,add a pinch of salt
Add chopped bhindi,,stir fry till dry
Add salt etc,mix
Add chopped onions,saute
Add chopped tomatoes,saute
Add dry roasted besan,mix well,cook open for a couple of minutes
Serve hot
Enjoy

Lauki kofta curry in appe pan

lauki kofta in appe pan (without oil)

Lauki...................half kg
Besan.................2 tb sp
Salt,red chilly pd,haldi pd, dhaniya pd
R oil....................1 tsp
Home made bhuna masala..1 tb sp
Curd....................1 tb sp
Potatoes two
Peel,wash and chop potatoes in small cubes.
Keep aside in a bowl of water
Peel,wash and grate lauki
Add besan and all masala
Make small balls from pouring batter
Heat appe pan,grease all dips,,put balls in each,cover and cook for three minutes.
Flip,and cook again for two minutes.
Take out and keep aside
In a wok,put bhuna masala,salt,red chilly pd,haldi and enough water for gravy. Add curd. Add potatoes,and cook covered till potatoes are done.
Add kofte
Serve hot
Enjoy

Makhana curry


Peas..........................2 cups
Lotus seeds.............1 cup
Homemade bhuna masala.1 tb sp
Refined oil................1 tb sp
Salt,red chilly pd,haldi,dhaniya pd
Dry roast lotus seeds(makhane),,in pressure cooker,,take out and keep aside
Heat oil,add bhuna masala and salt etc
Add peas,saute
Add makhane,mix,saute
Add one cup water
Cook for one whistle
Release pressure,open,adjust water according to your need.
Serve hot with roti or rice
Enjoy

Homemade bhuna masala

Be Ready to entertain any unannounced or unexpected guests,,in a jiffy
Onions.....................10-12 large
Tomatoes................10-12
Ginger.......................3-4..1"pieces
Garlic........................3 large
Peel,wash and roughly chop all
Grind to paste,,with a little water
Put in a pressure cooker with two ladles(about three tb sp) refined oil
Mix and pressure cook for about three whistles
Release pressure,open and cook open for about ten minutes,,or till all water evaporates.
Cool,put in bowl and store in fridge.
Use as required,,good time saver,,oil saver,,effort saver,,and a big help when unexpected guests arrive
In my house this lasts a week-ten days.
Enjoy


Tip from Ashla Rawel aunty ji:

"I also keep onions and garlic fried and caramelized and mix tomatoes when needed These last even more"

Dal Makhni by Anita Chahal aunty ji

Look how simple this dal makhni recipe is. Aunty ji makes this sumptuous curry look so simple.

#simple style dal makhani
Urd whole....................2 cups
Rajmah........................1 cup
Soak both separately for about 4-5 hours
Pressure cook both together,,for about five whistles,, with 1 tsp ginger garlic paste,salt,red chilly pd,haldi and a pinch of hing
Open and mash lightly with ladle.
Add tadka of onions and tomatoes in a tsp of refined oil.
Serve garnished with a spoonful of fresh cream/malai....
Or
Without cream for people like me
Enjoy


Seviyan for Eid


Eid mubarak
Seviyan
Dry roast a handful sevian
Boil half lt milk
Add sevian
Another boil on sim
Add sugar to taste.,
Mix well
Add dry fruits of your choice..(I didn't add as my grandsons don't like any thing added to their desert)
Enjoy hot or chilled

Kabuli chana biryani by Anita Chahal 


Kabuli chana biryani
leftover white chana....1 bowl
Boiled ,peeled and cubed potatoes............................2
Roughly chopped onion..1
Rice..........2 cups
Wash rice,soak for about ten minutes
Add all ingredients in a heavy bottomed wok,with 4 cups water, salt,pinch of haldi,and some red chilly pd
Cover and cook till rice is done
Serve hot with kheera,tomatoes and onion raita,,chilly pickle and paapad
Enjoy

Mango kulfi


Mango shake turned into yummy mango kulfi
Some leftover mango shake
Some more mango pulp
Mixed and put in moulds
Kept in freezer for 5-6 hours
And lol,,,new avatar...
Yummy kulfi is ready to be enjoyed


Gluten free appe snacks with soybean and oats - how to make oatmeal delicious


Soyabean soaked and made into rough paste...1 cup
Oatmeal.................half cup
Boiled potato........two(cubed)
Onion fine chopped...one
Salt,red chilly pd,haldi,
Mix all,add water as required to make a pliable but soft batter,,a little harder than pakora batter
Put spoonfuls into each dip of greased preheated appe pan
Cover and cook for five minutes on sim
Flip and cook again for about three minutes
Serve hot with chutney/sauce

Tomato puree 


Went to vegetable market,and found desi red tomatoes dirt cheap.
Bought five kg,,made puree of four kg and kept one kg for daily use
Tomatoes....................4 kg
Nothing else,except gas and your time and little effort
Wash,let dry,chop into chunks,,pressure cook (without water or anything else),,in their own juice.(will have to do twice ..2kg at a time)
After about 2-3 whistles,release pressure,open and churn...(I used hand blender in the cooker itself).
Strain,,put back into cooker and cook open for about five minutes.
Let it come to room temp,,pour in bottles,keep in fridge.
Stays good for as long as six months,,without,salt,sugar or any other preservatives. Makes four squash bottles.
Use it during rainy season,when tomatoes are costly and infested too
What else can you ask for..
Enjoy


Oats kulfi: How to make oatmeal delicious


Boil milk,,keep on sim for about five minutes.
Add oatmeal in one tb sp cold milk,,and add this to boiling milk
Add sugar
Stir and cook for another five minutes
Add mango puree
Put off gas
Let it come to room temp
Pour in moulds,cover and keep in freezer for 6_7 hours
Demould under running water,open and serve
Enjoy
lime pickle

Cool summer sattu drink

sattu drink

Gond katira...............1 tsp
Chana sattu...............3 tsp
Sugar..........................1 tsp
Soak gond katira in one cup water for 4-5 hours
Mix all ingredients in a glass of cold water and get instant relief from Sweltering heat
Diabetics can use black salt and jeera pd in place of sugar.. equally tasty
Enjoy



black chana pulav

Homemade chocolate

homemade chocolate 











tips on making pickle the right way



Home remedy for cold, cough, fever


Oats stuffed parantha: How to make oatmeal delicious for breakfast


Today's breakfast...wanna share??
Thanks to dear Ravneet & Ritu,,,,I am also into oats experimentation...
Today used oatmeal in stuffed paranthe
Left over of ghee+oatmeal+salt+red chilly pd +haldi pd + dhaniya pd....mixed all,,stuffed into whole wheat atta dough,,,and made paranthe on non stick tawa,using minimal amount of ghee.
Served hot with curd and pickle for my husband(sorry no pic)
With curd and malai for kids






Multigrain cookies 

Used all possible healthy ingredients,to bake cookies for my fussy eater grandsons,,and my frequent snacker husband😉
multigrain cookies by Anita aunty

Whole wheat flour......2 cups
Besan...........................1 cup
Soyabean flour............1 cup
Rice flour......................1 cup
Oatmeal........................1 cup
Cornflakes..................2 cups
Horlicks........................1 cup
Coconut........................1 cup
Shakkar.........................3 cups
Leftover of ghee.........2 cups
Flax seeds...... ...........2 tb sp
Baking pd.....................1 tsp.
Milk....................as required
Crushed cornflakes roughly with hands
Horlicks ,I had to use,because my grandsons refused to have it(it was not chocolate flavoured😢😢)
Mix all ingredients,,no need to knead...ha ha.. interesting rhyme...adding milk as needed. I used about half cup.
Make small balls,flatten with fingers,prick lightly with fork ,,keep in preheated oven at 180,,for about 15 minutes.
Take out,keep on rack,to cool.
Store in airtight container
I made about sixty with this material
Enjoy with tea,coffre,or just like that


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