This is a quick way to make a soup that’s healthier than the usual, and keeps away hunger plus is versatile enough to go with almost any vegetables available in the home . This is great for use when breaking an intermittent fast as well as a good snack idea when fasting.
While it literally takes 3 minutes to prepare, the time does depend on two ingredients that I try and keep in my fridge all the time – the chutney mentioned below and any kind of boiled lentils or legumes.
Chickpeas / safed chana, boiled with a little salt
Heat a little fat in pan
Add chutney as per taste
Add a mug of water
Add a mug of chickpeas
Bring to boil
Add fat, butter or olive oil as per your taste. If you choose to add none, start with water in a pan and then continue to step 2, omitting step 3.
Add basil and/or tulsi leaves as per your taste or availability. You can also try hara dhania / coriander leaves if both aren’t available. The leaves need to have some flavour though in my opinion, so spinach, for example, may not work well on its own.
Add chilli chutney per your tolerance / taste. This chutney can get pretty hot. To keep away hunger, ensure you add a little more chilli heat than you’re comfortable with.
You can add any other vegetables you want, such as carrots or peas among others.
Add a boiled egg or a omelette to it for extra nutrients and protein.
You can also have it as a soup without adding any chickpeas or other ingredients.
When the hubby is travelling on a Sunday, sonny boy has a mixed bag of sadness and the grumps together. How about serving him a dish that’s a combination of Gujarati and Italian cuisine? You heard that right! Here, I present Dhokla Bruschetta.
Besan / chickpea flour, 2 cups, sifted using a sieve
Citric acid, 1 tsp
Water, 1.5 cups, to be used in three batches
Ginger and green chilli paste, 1 tsp
Asafoetida / heeng, 2 pinches
Turmeric powder / haldi, 1/2 teaspoon
Baking soda, 1 tsp
Powdered sugar, 4 tbsp
Oil, 2 tbsp
Salt, to taste
To the sifted besan add the citric acid, ginger green chili paste, heeng, haldi, salt and the powdered sugar
Now add half cup of water to the besan mixture and whisk well making sure that there are no lumps remaining
Add another half cup of water and once again whisk until the texture is smooth
Finally, add another half cup of water and whisk vigorously in one direction for at least 3-4 minutes until the batter is light, pale and fluffy
Add oil to the batter and mix well and then keep it aside for 10 minutes
In the meanwhile, heat water in the pan in which you will place the dish containing the dhokla batter, and grease that dish too.
Add baking soda to the batter; mix well
Transfer the batter to the tin/dis, place it in the pan with boiling water, cover and steam for 20-25 minutes.
Check using a toothpick; if a toothpick inserted comes out clean, your dhokla is ready.
Ingredients for the topping:
Chopped bell peppers, all 3 colours, ½ cup
Onion, ¼ cup, chopped
Tomatoes, ¼ cup, chopped
Olive oil, ½ tsp, chopped
Garlic, 3 -4 pods, chopped
Salt, to taste
Mixed herbs, ½ tsp
Oregano, ½ tsp
In a pan add olive oil
Immediately add the garlic, then add the onions, bell peppers and tomatoes, stirring for a minute before adding each ingredient
Add all the seasonings and cook on high flame for a minute
Slice the dhoklas and spread the toppings on them.
Bake at 1600 Celsius for 8-10 minutes in a pre-heated oven using top heating rods only
You’ll need a dish in which to steam the dhokla and a pan big enough to hold that dish and some water for the steam. Choose both carefully.
Optionally, mozzarella or other cheese can be added as a topping too.
I have a foodie in my house who is crazy about chocolates, and when it comes to chocolates, what better than fudgy chewy brownies to satiate the cravings of my chocolate dragon? Some people like their brownies to be cakey, but my choice are always the fudgy and chewy ones. So here is a recipe for you all for the fudgiest brownies ever.
Vegetable oil, 5 tbsp
Butter, 3 tbsp
Chopped dark chocolate, 1/2 cup
Sugar, 1 cup
Eggs, 2 whole.
Vanilla essence, 1 tsp
Flour, 3/4th cup, sifted using a sieve
Cocoa powder, 1/4th cup
Chocolate chips, 1/4th cup
Heat oil, add butter and cook on low flame till the butter melts and mixes well with the oil.
Remove the pan from the flame and add the chopped dark chocolate.
Mix well till the chocolate is melted. Allow this to cool completely.
Add sugar and mix well.
Add the eggs one by one and then the vanilla essence.
Now add the flour and the cocoa powder to the batter.
Mix well and add the chocolate chips.
Transfer the batter in a greased and lined 9 x 9 baking tin.
Bake in a preheated oven at 190 degrees Celsius for 25 minutes.
Allow cooling before you bite in; the centre may be much hotter than the outside.
All the ingredients should be at room temperature.
If you want to skip the eggs, add 1/2 cup curd/yogurt.
Breaking an intermittent fast, or the last meal before beginning one can make quite a difference to how we feel and the success of the oncoming fast. Plus, due to the low quantity of food and frequency of meals, we need a boost of nutrition if we are to avoid excess nutritional supplements.
This recipe was created for The Right Side of Life, a Safal community on Facebook. If you’re interested in eating healthier and involving food in different aspects of wellness, this is a group for you. We’re planning lots of activities and content for this group that I’m sure you’ll love!
This recipe is of a style I favour for this purpose – lots of flavour, lots of vegetables, plenty of fibre, low carb, lots of different nutrients and so on. Give it your own twist by adding other vegetables such as differently coloured bell peppers for instance, which would taste and look great in this soup. Also, this isn’t very spicy, so you might like to add some of that too per your own preferences.
I’ll just list the ingredients, of which there are many, and ask you to please watch the video for the method. It’s just about putting them all into a pot one after another, simmering for 5 minutes and then a few steps to finish. The ingredients are listed in order of use.
Spring onions (whites), sliced
Spring onions (greens), chopped, 3/4 of whatever you have.
A few years ago, we breakfasted at a Gujjar table, with a meal of chilli garlic chutney, buttermilk, bajra rotis and white butter, the combination known as chaaya-chatni. The prodigious quantities of white butter I ate that morning will never will repeated.
This chutney is a slight variation of that one, which we still fondly remember.
Red chillies, dried, soaked in water overnight, 50 grams
Garlic cloves, peeled, 50 grams
Roasted Sesame oil, 2 tablespoons
MSG, finely ground, one fourth teaspoon
Sugar, 1 teaspoon
White vinegar, 3 tablespoons
Water in which the chillies were soaked, as needed
Blend the lot, adding the water as needed.
Use quickly or store in an airtight jar with a layer of sesame oil over it.
The strength of different brands of vinegar differs. Add sparingly for sour notes per your taste.
MSG is optional.
Use for stir fries, marinades, with parathas, noodles and more.
I found myself in a very comfortable place, where I was using the same ingredients over and over and quite happy doing so. Yesterday evening, I knew I had some fish in the freezer and what else would I do other than coat it in haldi, namak and mirch and shallow fry the lot and eat it with dal chawal, one of our favourite meals? A little thinking and this thought came up and it turned out to be light and delicious. I hope you like it too.
Here’s a quick video that might make the process clearer.
Fish, sliced and coated with a paste of haldi, namak, mirch, shallow fried on all sides until partially cooked. I used about 700 grams.
Radish leaves from 3 radishes, chopped
Radish root from 1 medium sized radish, finely sliced
Ginger, 1.5 inches, finely diced
Mustard seeds, 1.5 teaspoons
Kadi patta, 2 stems
Green chillies, 3, finely sliced
Masala Buttermilk, 600 ml (I used Mother Dairy)
Oil for initial frying
Heat oil. Splutter mustard seeds. Add green chillies and kadi patta. Lightly fry.
Add radish leaves. Saute for a while until significantly reduced in quantity. Add radish root, mix well.
Place the partially fried fish in the pot.
Add 3/4 of the buttermilk, leaving a little aside, keeping it warm.
Simmer for 10 minutes or until the fish is cooked, whichever is earlier.
Add the remaining buttermilk. Turn off the heat.
Serve hot with rice.
I used Indian basa as my choice of fish. It has a nice bit of fat and is better than Vietnamese basa IMO.
Your haldi, namak, mirch paste can be of any proportion you like. I use 1 measure each of haldi and mirch, and half a measure of namak.
My fish were fried in mustard oil. You can use whatever you like.
Buttermilk splits while cooking. The reason for not adding the whole and keep part of it warm and adding that part at the end is an attempt at retaining some of the white colour. This is purely cosmetic. If it doesn’t matter to you, add all the buttermilk in one go.