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(Soya Chunks Biryani with desi masala)
This should take about 45 minutes

Rice can be eaten in many forms, but when it comes to making it royal with healthy tadka in a form of biryani the definition changes altogether, in this recipe there is bit change in the content with soya chunks but the taste remains the same. With this idea in my mind, I made this biryani which has healthy content in it and I have used simple masala available at home. Hope you will try and enjoy this royal healthy yet tasty biryani treats.

Ingredients (Serving for 2) :

• 1 small bowl Golden rice( Used for Biryani)
• Half Bowl Soya Chunks( Nutrella)
• 1 cup ( mixture of chopped beans,chopped carrot,broccoli)
• ½ cup chopped onions
• 1 tsp. chopped ginger
• 3-4 Cashewnuts, 3-4 Almonds
• 1 Black Cardamom
• 2 Green Cardamom
• 4 Black pepper seeds
• 3 Cloves
• 2 Bay leaf ( Tejpatta)
• 1 Cinnamon stick
• 5-6 Garlic Gloves ( in a paste form)
• ½ tsp. cumin seeds
• 1 tsp. Red Chilli powder
• ½ tsp. Turmeric powder
• ½ tsp. Cinnamon powder
• 1 tsp. Rose water
• 3 tsp. Desi ghee
• 1 tsp. Garam masala
• Salt to taste
• Few paneer pieces
• Freshly coriander leaves

Method:

1. Rinse and wash the Golden Rice and keep aside in water for 5 mins.
2. Take boil water and soak the soya chunks for 2 mins and drain the water with the help of palm.
3. In a pan add ghee, and then add cloves, black pepper, black cardamom, green cardamom, bay leaf.
4. Let them sputtered and add cumin seeds.
5. Now add cashew nuts and almonds and stir fry till golden brown.
6. Add onions, ginger and chopped garlic to it.
7. Once done add red chili, turmeric powder, salt and add 2 cups water.
8. Pour all the vegetables, soya chunks, golden rice, and stir-fry.
9. Add cinnamon powder and rose water and cover the lid for next 10 mins.
10. Once the biryani is done, add garam masala and finally garnish it with fresh coriander leaves and paneer pieces.

Note: To give it more royal taste you can add saffron strands to in it.

(Exotic combination of High Protein and Fiber)
This should take about 20 mins.

Jowar( Sorghum)is the millet which is gluten –free and rich in fiber and Makka (Maize) which is the true source of carbs and dietry fiber. The idea is to create such recipe so that we can have good nutritious breakfast with the twist of some masala. I got a click for this recipe that sometimes we got bored of our usual breakfast and we want some variety in the menu, so here comes this recipe, let’s try this and see how you like it.

Ingredients (Serving for 4) :

• Half small bowl Jowar Atta
• 3 spoons makka Atta
• 2-3 crush garlics
• 1 onion (grated)
• 1 green chilli (finely chopped)
• ½ tsp. crush ginger
• 2 tsp. Lasuniya Dahi Chutney ( Optional)
• 1 tsp. Red chilli powder
• 2-3 Black pepper (Crushed)
• Fresh coriander leaves
• Olive Oil
• Salt to taste

Method:

1. Take a bowl and add all the ingredients mentioned above and add water to make the batter.
2. The batter should not be thick.
3. Take a non-stick pan, pour some oil and make pancakes the batter.

Note:  The flame should be low while making the pancakes. It is recommended to add the Lasuniya Dahi Chutney  to get the more refined taste and flavour.

(Tadka with desi ghee make this chutney yummylicious)
This should take about 15 mins.

Chutney is the best companion in any kind of food. We have different varieties of chutneys in India. Garlic has a medical property that helps to cure many kinds of sickness, including common cold. Garlic improves the cholesterol level. I have used desi ghee in this recipe, as Desi Ghee(Clarified Butter) also balances the cholesterol level , reduce inflammation in the joints. So considering these nutritional values I have made this recipe which can be used in many ways. It can be made easily and can be stored for long time in Refrigerator.

Ingredients (Serving for 2) :

• 5-6 Gralics
• 1 Onion
• 1 small bowl curd( 100gms)
• 4 spoons fresh cream
• 2 tsps. Red chilli powder
• ½ tsp. Asafoetida (Hing) powder
• 3 big spoons Desi Ghee
• ½ tsp. cumin seeds
• Salt to taste

Method:

1. In a mixer-grinder jar add garlic, chopped onion, curd, red chilli powder and salt, now grind add little water to maintain the consistency. Don’t add much water to it.
2. In a wok add desi ghee, now add hing powder,cumin seeds.
3. Now pour garlic mixture in the wok and stir fry it for a min.
4. Add fresh cream to it and stir fry continuously.
5. Cover the lid for another 2-3 mins. , keep on stirring after every 1 min.
6. When you see the ghee at the sides of the wok, that means now chutney is ready
7. You can serve hot with parathas, naan, namkeen rice etc.

Note:  You can use this chutney with dosa and spread over plain dosa, you can use this with vegetable oats as well. You can store it for 5-7 days in a refrigerator.

(Exciting attempt to gel Oats, Cornflakes with Suji(Semolina))
This should take about 15 minutes

Idli is a south Indian dish which we can have for breakfast, lunch or dinner. We generally have the idlis from suji( Rawa/Semolina) or from Rice. Both idlis have a high content of carbohydrates. And generally, we Indians daily consumes more carbs than fiber or protein. Here comes the idea that clicks me, how we can add protein to our diet as a breakfast with other fiber and minerals. So idli is one of the best options for such nutritional value so I have experimented this idli with Oats and cornflakes. I liked the taste, hope you all would like it too.

Ingredients (Serving for 2) :

• 1 small bowl Oats (grinded in a mixer-grinder)
• 4 spoons Cornflakes ( grinded in a mixer-grinder)
• 3 spoons Urad-Chana dal dosa batter
• 3 spoons Rawa (Semolina)
• ½ bowl curd( Dahi)
• 2-3 Garlic Cloves ( in a paste form)
• 1 tsp. Baking soda
• ½ spoon Eno
• Salt to taste

Method:

1. In a bowl, add all the ingredients and mix well except Eno.
2. To maintain the consistency add water to it.
3. Keep aside this mixture for 10 mins.
4. Put the Idli maker on the flame and grease the idli maker with oil before pouring the mixture into it.
5. Now add Eno to it and pour the mixture into the idli maker.
6. Cover the lid and steam it for 10 mins.
7. Check the idlis with the fork or toothpick whether it is steamed or not.
8. Once done, serve it with Sambhar or Green Chutney or Lahsuniya Dahi Chutney.

Note:  To make the idli soft, always check the quantity of the baking soda, it should not be less or more. Always add Eno when you are about to make idli, not before that.