Mehar Jamil

Theeki poori taste good and texture stays soft even if it is not piping hot. Our family always prefers  roti or paratha over the poori. But I grew up eating this as my mother make this savory dish for all of us especially during rainy seasons where I get to eat it often. My mom makes this teekhi poori whenever we have guest at home or on special demands of other family members.

But when it comes to the poori, I always prefer to make teekhi/masala poori alot and prefer to have these with some sukhi green bhaji, tari wala aloo and some pickle, lasoon ki chutney or keri ki chutney. The best thing is that you can have this as a snack as well with cup of tea. Or you can have it as a meal with potato side dish or sweet pickle or aamras.

It taste good and texture stays soft even if it is not piping hot. To get this result, you need to store them in container while it is warm. If you let it cool down completely and store then it will become chewy.

LETS START WITH THE RECIPE NOW

Ingredients:

 Max for 2-3 people

1. 250 gm Wheat flour
2. Salt as per taste
3. 1 tsp lal mirch powder
4. 1/4 tsp haldi powder
5. 1 tsp amchur powder
6. 1/2 tsp Ajwain
7. 1/2 tsp jeera
8. 1 tbsp oil for moyan
9. 1/2 kadai oil for frying
10. Finely chopped Corriander (optional)
11. Water as required for kneading tight puri aata.

Method for making Teekhi poori :

1) Take whole wheat flour (atta) in a bowl. Add salt, red chili powder, turmeric powder, ajwain and jeera and amchur powder.

2) Mix well.

3) Add oil and mix till incorporated well using your fingertips.

4) Now start adding little water at a time and keep kneading the dough.

5) Keep kneading till you get smooth and tight dough (NOT SOFT like chapati/roti dough).

6) Cover it with another bowl or plate or plastic wrap. Let it rest for 15 minutes.

7) After resting time knead the dough once again. Divide the mixture in equal portions, Make smooth ball and then flatten it out between your palm

8) Work with one flatten disc at a time.

9) Roll into 2-3 inch diameter circle. It should not be too thin or too thick. Never use any dry flour while rolling as a dusting. Otherwise flour will burn while frying and then that burnt black flour particle will stick to the next poori.

10) Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin. poori should be rolled at even thickness. If it is thin from one side and at some part it is thick then it will not puff up while frying.

11) Heat the oil in a pan on medium heat. Once hot slice one poori into hot oil.

12) By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.

13) As it is puffed up and bottom side is light brown meaning no more bubbles in the oil. Then flip it.

14) Fry the other side until it is light golden brown in color. Do not fry for long time otherwise it will get crispy and hard with dark brown in color. we don’t want that.

15) Remove it from the oil using slotted spoon

16) Place on paper towel lined plate. fry all the pooris same way and serve.

All the possible instructions have been shared, so you will get success to get perfectly puffed pooris. Masala puri are best served fresh. So enjoy your pooris now.

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Suran, Jimikand or elephant foot yam is a tuber or corm of Amorphophallus campanulatus plant. It is cultivated across India as a cash crop and used commonly as a vegetable. Suran has a hard and stony look with a bulbiferous dark brown hue. This vegetable might not look as appealing as asparagus or broccoli, but it packs a punch of health benefits. Don’t let costly and fancy vegetables take the limelight away from this desi healthful veggie and know just why you should adopt this in your diet!

5 reasons why you must eat it

Aids Digestion– Jimikand is an astringent with a pungent taste and hot digestive effect. Due to its thermal effect, it decreases mucus and wind while increasing bile and thus aiding digestion. Its consumption promotes a feeling of lightness and has the properties for improving metabolism.

Good for Skin– Suran or Jimikand contains ‘Isoflavones’, which can fight numerous skin problems such as pigmentation, sagging and roughness of skin while making it tighter. Long term consumption can help make your skin smooth and soft.

Promotes Weight Loss– Jimikand or elephant foot yam is full of good gut bacteria and can help rebuild the digestion process. Hence, people experiencing weight problems due to bloating, gastric issues and irritable bowel syndrome (IBS) can benefit from eating this veggie.

Protects From Diseases– The vitamins, minerals and phytonutrients can help improve many existing health issues. For example, people suffering from obesity, heart diseases, diabetes and cancer must include this wonder veggie in their diet to heal from their ailments.

Boosts Hormones– Jimikand is a great veggie for both girls and boys while they are still growing as it can promote and regulate hormones effectively. This allows them to grow stronger, taller and leaner.

NOW LETS START WITH OUR RECIPE

Make this subzi in just few minutes, an easier option for working crowd….

INGREDIENTS –

• 250 grams or 2 cups Suran (Elephant foot yam or Jimikand)
• 1 tablespoon Ghee
• ½ teaspoon Cumin seeds
• 1- 2 Green chili slit
• 1-2 tablespoons Peanuts
• salt to taste
• ¼ to ½ teaspoon Black pepper powder
• cumin powder as per taste
• A pinch of turmeric
• ½ cup curd whisked
• 2 tablespoons coriander leaves chopped finely

METHOD OF COOKING SURAN KI SUBZI –

• Take suran pieces into a pressure cooker, add enough water that cubes are submerged into the water. Cover with the lid and put the weight on. Cook for 1 whistle only on medium heat. Let the pressure go down by itself and open the lid. Drain the water.
• Heat the ghee in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
• Then add peanuts and slit green chili. Fry for a minute or until peanuts are roasted and have a slight color change.
• Now add boiled suran cubes, salt and pepper. Mix well and saute for 1-2 minutes.
• Now lower the heat and add yogurt. Mix immediately to avoid curdling. Simmer for about 3-4 minutes or until gravy thickens and coats the suran cubes.
• Add cilantro and mix.
• By the time you are done cooking, all the gravy is absorbed by the suran and you’ll get semi-dry sabji. As it cools down, you’ll have no gravy left.

Notes

• Always lower the heat first and then add yogurt. If yogurt is added to the hot pan then it may curdle and separate.
• Suran is the root vegetable that gives an itchy feeling in your throat if it is not cooked properly. to avoid the itchiness, it needs any sour ingredient (anything khatta) in the dish. This can be yogurt or lemon juice or tamarind. In this sabji, we are adding yogurt.

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What Are Cucumbers?

Cucumbers are popular long, lean, and green garden vegetables. Technically, they’re fruits from the same family as watermelons and pumpkins, but most people consider them veggies. They are native to India, have a slight melon-like taste, and sometimes can be slightly bitter.

Health Benefits of Cucumber

1. All that water in cucumbers can help keep you hydrated. Plus, the fiber boost they give you helps you stay regular and avoid constipation.
2. The vitamin K helps blood clot and keep your bones healthy. Vitamin A has many jobs, like helping with vision, the immune system, and reproduction. It also makes sure organs like your heart, lungs, and kidneys work the way they should.
3. Lignans in cucumber may help prevent osteoporosis, heart disease, and some cancers.
4. Antioxidants such as beta carotene in cucumbers can help fight free radicals in your body, unpaired electrons that damage cells and can lead to disease.
5. Cucumbers may also have health benefits outside your body. Putting them on your skin may help ease sunburn pain, swelling, and damaged skin. That’s why people sometimes put a slice or two under their eyes, hoping to shrink bags and ease puffiness.

About cucumber sandwiches –

This creamy, crunchy cucumber sandwich recipe is loved by all age groups . The thick and creamy yogurt spread complements the crisp refreshing cucumber while the hearty flavor and texture of the whole-wheat bread holds everything together. Removing the crusts makes it more delicate than your average sandwich. This cucumber sandwich is a great option for school going kids too.

INGREDIENTS FOR CUCUMBER SANDWICH

• One cup cream cheese
• 1 tablespoon thick yogurt
• One tablespoon sliced fresh scallions
• 1 tablespoon chopped fresh dill
• ¼ teaspoon ground pepper
• 2 slices whole-wheat sandwich bread
• 1/2 cup thinly sliced cucumber

METHOD –

1. Take Stir cream cheese, yogurt, chives, dill and pepper together in a small bowl until well blended.
2. Spread the mixture evenly on one side of each bread slice.
3. Top 1 slice with cucumber slices, then top with the other bread slice, cream cheese-side down.
4. Cut the crusts from the sandwich and cut it in half diagonally.
5. And relish your easy to go recipe.

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INTRODUCTION –

Makhana is a high-value aquatic cash crop and a traditional Indian snack. It grows in stagnant perennial water bodies. Makhana has been widely used in traditional oriental medicine to cure various diseases, including kidney problems, chronic diarrhoea, excessive leucorrhea, and hypofunction of the spleen.

Another key point of Makhanas are that they rich in nutrients and are a highly potent source of manganese, potassium, magnesium, thiamine, protein, and phosphorus. Slightly roasted makhanas are an excellent teatime snack and a perfect tiffin option for kids.

Many people use makhanas in religious rituals and as an offering to God. As one travels across the country, the variation in the consumption and utilisation of makhanas is visible.

Culinary

The plant produces starchy white seeds that are edible. The plant is cultivated for its seeds in lowland ponds in India, China, and Japan. The Chinese have cultivated the plant for centuries. The plant grows best in locations with hot, dry summers and cold winters. Seeds are collected in the late summer and early autumn, and may be eaten raw or cooked.

In India, in the northern and western parts of the country, Makhanas are often roasted or fried, which causes them to pop like popocorn. These are then eaten, often with a sprinkling of oil and spices. As a matter of fact it is used in cooking, especially to make a porridge or pudding called kheer.

Nutritional Facts of Makhanas

100 grams of Makhana contains: 

• Calories: 347
• Protein: 9.7gm
• Fats: 0.1gm
• Carbohydrates: 76.9gm
• Fibre: 14.5gm
• Total Lipids (Fats): 0.1gm
• Calcium: 60mg
• Iron: 1.4mg

HEALTH BENEFITS OF MAKHANA –

1) They are low in cholesterol, fat and sodium. This makes them an ideal snack to satiate those in-between meal hunger pangs.

2) As a matter of fact they are beneficial to those suffering from high blood pressure, heart diseases and obesity altogether due to their high magnesium as well as low sodium content.

3) Additionally for diabetics Makhanas are recommended due to their low glycemic index.

4) An anti-ageing enzyme in these seeds help to repair damaged proteins.

5) In addition, the presence of a natural flavonoid called kaempferol (also present in coffee), helps prevent inflammation as well as ageing.

6) Moreover Ayurvedic beliefs suggest that fox nuts astringent properties that benefit the kidneys.

7) Not only Ayurvedic but also Unani medicine believe them to have aphrodisiac properties.

8) Makhana ensure kidney health by controlling the blood flow and regulating urination. They detoxify and cleanse the spleen. It helps in flushing out all the toxins from the body.

9) They are rich in vital nutrients like magnesium, protein, calcium, and carbohydrates.

10) Our liver detoxifies our body by eliminating all the waste. Makhanas help the liver to function properly and enhance metabolism.

11) Makhana help regulate blood sugar levels. They have low calorie and glycemic indexes, which help diabetic patients to maintain their sugar levels.

12) Makhana are rich in calcium. Markedly Calcium improves bone and cartilage health, additionally also lubricates your bones and joints, and prevents degenerative bone diseases.

13) Our body requires fibre for proper digestion. Makhanas are rich in fibre, which ensures the smooth functioning of the digestive system.

14) Above all they are great for female fertility and ensure the proper functioning of all female reproductive organs. Regular consumption of makhanas boosts female reproductive health, although this may be true.

NOW HERE WE COMES TO MAKHANA CHAT RECIPE

INGREDIENTS –

1. Roasted makahana 1 bowl
2. 1 boiled potato
3. Small chopped tomatoes
4. 1 small chopped onion
5. Green chilly (as required)
6. 3 tsp roasted peanuts
7. Lemon to squeeze
8. Salt as per taste
9. Coriander leaves for garnishing

Method of making Makhana chat –

1. Roast 1 cup Makhana with 1 tsp of ghee in a pan.
2. Take 1 bowl roasted makhana crush them and add few pieces of boiled potato, chopped tomatoes onion and green chilly.
3. Add 3 tsp or 10-15 gm peanut
4. You need to add salt and lemon off course.
5. Some sev/pantry Chakna (little) crushed into it yum.
6. Garnish it with chopped corriander leaves and sesame seeds.

Your evening saviour is ready to go.

Also See:How to make Makhana Paag Prasad at home :

We live in exciting times and variety is the essence of life. Furthermore Makhanas are available in myriad flavours in gourmet stores, both online and offline, like mint and the more exciting wasabi. The latter has an unmistakable kick that goes perfectly with a cooling beverage on the side. At the present time Makhanas are consider as the best snacking option . No wonder even Kareena kapoor swears by them as her favourite snack to munch on!

In short Makhana is a healthier as well as easier to cook option for us. In fact, they are deemed nutritious and have paved their way into the list of ‘healthy foods. Also remember instead of grabbing fried snacks, pick a handful of makhanas every day to boost your weight loss journey. Needless to say, you have to pair them with a healthy diet and regular exercise.

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Introduction:

Amaranth or Rajgeera is naturally gluten free and an outstanding powerhouse, high protein, nutrient rich food. Amaranth is an excellent source of fiber, iron, magnesium, phosphorus, manganeese and a good source of calcium, zinc, copper, selenium, vitamin b6 and folate. Also it has no taste of its own so it absorbs everything you put in the recipe. You will relish our healthier amaranth or rajgeera laddus.

Powerful Protein Source :

Amaranth has more protein than wheat; whereas 1 cup of whole wheat flour has 16 grams of protein, 1 cup of raw amaranth contains 28.1 grams. Lysine is an important amino acid (a building block of protein) and grains are notorious for having a low lysine content, which decreases the quality of their proteins. Amaranth is high in lysine, setting it apart from other grains; food scientists consider the protein content of amaranth of high “biological value,” similar to the proteins found in milk. This means that amaranth contains an excellent combination of essential amino acids.

Why GLUTEN Free ?

A gluten-free diet is recommended for people with celiac disease, gluten-sensitivity or the skin disorder dermatitis herpetiformis. A gluten-free diet may be helpful for some people with irritable bowel syndrome, the neurological disorder gluten ataxia, type 1 diabetes and HIV-associated enteropathy.

Why AMARANTH ?

With the recent attention to healthier eating and plant-based diets, amaranth has seen a resurgence as a highly nutritious and gluten free grain. From its high amount of fiber to its lower carbohydrate content, amaranth is a nutritional powerhouse that is the perfect addition to a gluten-free diet. The quantity of iron is also higher than compared to other gluten-free grains. In addition, amaranth has more fiber than other gluten-free grains, such as buckwheat and millet. As an added benefit, amaranth has fewer carbohydrates compared to other gluten-free grains.

Recipe with Ingredients for Amaranth or Rajgeera laddus :

• Roast 1 cup amaranth for 5 mins on low flame
• Add 2 cups water
• Cover and cook until water is fully absorbed
• Add crushed cardamom and keep amaranth aside
• Fry some dry fruits and seeds in 1 tbsp ghee until brown
• Add the boiled amaranth
• 1/3 cup jaggery powder (as per taste)
• Grease palms with ghee and make laddus once the mixture has cooled down.

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You can also try this easy recipe of kurkure makhana for your evening hunger :

2 Minutes KURKURA MAKHANA

Ragi malt is a healthy, filling and wholesome porridge with finger millet flour (Ragi in India). This is a very good health drink choice for toddlers and kids, easy to make and so much better than store bought malt drinks. This is also known as ragi java and it is a very age old traditional south Indian recipe that they serve to toddlers and kids for breakfast or snacks. Making ragi malt takes only 5 minutes if you have finger millet flour handy. Here is how to make easy and best ragi malt at home.

What is RAGI? –

Ragi is the Indian name for the finger millet or red millet. It goes by the name ragi in Hindi, keppai or kezhvaragu in Tamil, nachani in Marati. Ragi or finger millet is one of the superfood which had lost its importance. But it had always remain an essential component of the meals in many south regions..
This amazing weight loss recipe hailed from the south famously known as “Ambali” is enriched with many other many nutrients hence favors many health benefits.
“Ragi is considered one of the best non-dairy sources of calcium”. Also Ragi is one those foods that provides internal warmth to the body and helps in building immunity during the season change. And Also it is
1. Rich in fibers and proteins
2. Wonderful source of calcium
3. Fight blood cholesterol & also controls blood pressure.

This drink can be prepared two way sweet or salty. I am sharing here the salty version of Ragi Malt. So lets begin with the recipe..

Recipe of Ambali/Ragi malt :

1. First take 2 glasses of buttermilk
2. In a separate pan boil 3 cups water
3. Take half katori water and add 1 tbsp of ragi flour to it. Mix it well and make it lump free.
4. Now add it to the boiling water and mix it well. Let it cook for 2-3 mins.
5. Cool down completely
6. Now add to the buttermilk.
7. Further add roasted cumin powder, black salt, dried mint leaves powder, curry leave powder and some chopped coriander.
8. Mix well, chill and serve.
   
   Benefits of this malt along with the usual benefits of ragi are:-

• Great for weight loss
• Boosts metabolism
• Improves digestion
  As it’s a high fibre component so keeps you full for longer hence helps weight loss.

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