Tuesday, May 31, 2016

beetroot juice can become your best energy drink | beet juice recipes to fight inflammation and improve muscle efficiency

beet juice with fruits

Beets are nourishing healthful food not just because they are rich in antioxidant pigments. The nitrates and Betaines found in beets make them one of the best foods to heal and nourish the tissues. I have already enumerated reasons to include beetroots into everyday meals, I would also like to tell that I have myself experienced how beet juice helps improving the energy level and even helps athletes to improve their performance.

I usually don't recommend juices but when one needs some specific nutrients instantly into the bloodstream, the juices help. Like in this case the nitrates and Betaines together help improve the stamina (read more), muscle efficiency (here) and overall performance in sports or exercise (see here). I have experienced the beet juice giving great result in the instance of adrenal fatigue and stress induced Fibromyalgia. Fresh beet juice with some lime juice and rock salt gives relief in Fibro fog, the inability to focus when there is a Fibromyalgia flare.

The way beets work can be further explored and since it is a cheap and readily available ingredient I feel glad recommending it to everyone who needs it. All the above benefits are more pronounced in the form of juice, I have actually not compared the juice with raw or cooked beets but imagine you can drink the juice of 2 beets easily while eating 2 beets in a salad will become a meal, preventing you from having some more nutrients you may need when you want to improve stamina or treat your fibromyalgia or even extreme exertion.

beet and pineapple juice

The beet juice with rock salt and lime juice is alkalaising for the system and helps in managing Gout and uric acid surge. I sometimes add chunks of pineapple to make the juice tastier since pineapple is anti inflammatory too. The beet juice combination with pomegranate and amla is also quite tasty.

beet and celery juice

You can add some celery to the juice and the benefits remain the same, with a little difference in the final taste. Adding different beneficial ingredients to the juice helps get multiplied benefits and keeps one interested in the drink that one has to drink everyday. 

 beet complex juice

The one combination I found the most beneficial in managing muscle efficiency, DOMS, pain management and to boost energy and healing in general is this one I call Beet complex.

My beet complex includes 1inch piece of both fresh turmeric and ginger roots, one amla and 2 beets per serving, along with salt and pepper sometimes even a green chilli. This combination, I must add is NOT tasty but the most healing for the body. 

ingredients for beet complex juice

This beet complex helps gut health along with it's anti inflammatory effect and of course regulating the blood pressure too.

beet complex juice

If you find beet leaves you can cook it like palak paneer or even make rajma with beet greens. More beetroot recipes can be explored to keep using them everyday. Beetroots or beet leaves cooked with meat is great too, check this chukandar gosht and try if you wish.

beet greens

A very good everyday beetroot dip is made using grated raw or steamed beets. The recipe can be found here.

beetroot tzatziki

You can grow beets easily if you have some space. Or try and find beets with greens to get the most of them. This is one vegetable that should be in your weekly shopping list.

beetroots

I know many people who don't like beets because of the strong earthy taste (that is due to the betaines) but on the other hand some other people love beets precisely for the same reason. Try different recipes if you want to include them in your everyday meals and make it more palatable for yourself.

The beet juice with pineapple is quite a tasty concoction so it can be your daily juice if you wish. The beet complex needs a bit of stronger will but you do eat and drink your medicines too.

Saturday, May 21, 2016

purslane or kulfa ka saag | greens of the season | 6 purslane recipes for eating healthy everyday


purslane (Kulfa)

Purslane is one of those summer leafy green vegetable that is highly undervalued. Let me tell you why Purslane is such a good vegetable to include in your everyday diet. Buy a big bunch of Purslane and use it 3-4 times a week to get its benefits once you know how it works wonderfully for everyday cooking and basic nourishment of the body.
  • Purslane is a succulent plant so it doesn't spoil in the fridge for up to 2 weeks if kept well. 
  • Purslane doesn't need much cleaning as the whole plant is edible so you don't have to pluck the tender parts to use. Just rinse well, let the greens drain and gather to chop on the chopping board. Saves a lot of time. That is one concern that prevents a lot of us from cooking seasonal greens.
  • Once chopped and kept in a cloth bag, perforated ziplock or even in a basket and refrigerated, purslane lasts a week easily. More reason to prepare it once a week and keep adding a handful to your meals everyday.
  • Think about the nourishment it brings. It is anti-inflammatory and is rich is omg3s, alpha-Tocopherol, Ascorbic acid, beta-carotene and Glutathione. Much much healthier than the moree common leafy green spinach. (read more)
  • Since Purslane is a little tart and smooth once cooked, it makes a great substitute of tomatoes. So go ahead and make a pasta sauce with Purslane or use it over a pizza. Or just cook it in a potato curry like you make alu tamatar or alu baingan.

6 recipes of purslane greens

All through the summers I keep harvesting wild Purslane from my front garden too but that is not enough for me and I buy a big bunch frequently too.

Once back from my weekly shopping it is cleaned, chopped and refrigerated like this in a perforated basket or colander.

chopped purslane

So much easier this way to keep eating something you have planned to.

1. Lentil cheela with purslane 

The easiest will be this lentil cheela that I make with soaked and blended mix of lentils. Some lentils, like a mix of mung and masoor is soaked overnight, made into a coarse paste quickly along with some cumin seeds, garlic and ginger, turmeric and salt. No water is added while making paste and then chopped purslane is added as much as the lentil paste can accommodate.

Patted onto a hot greased cast iron griddle and cooked both sides till crisp and golden, this cheela is delicious as it is. Or serve it with a raw mango slaw or any slaw, chutney or salad you wish.

kulfa wala cheela

2. Pumpkin purslane subzi (Kaddu kulfa ki subzi) 

I must tell you that this is one of the most natural combination of vegetables. Deep yellow or orange flesh pumpkin and purslane make a nice earthy subzi with mild sweet and sour notes.

Temper a little mustard oil with few fenugreek seeds and asafoetida, add minced ginger, garlic and chillies and then add cubed pumpkin. Toss and add salt and turmeric powder, followed by loads of purslane, mix and cover to cook till done. No water is required but you can add if you want a little watery subzi.

kulfa kaddu ki subzi

This kaddu kulfa ki subzi is great with millet rotis, plain paratha or even pooris.

3. Baby potatoes, eggplants and purslane into a curry (Alu baingan kulfa ki subzi)

This subzi of alu baingan and kulfa saag is made with halved baby potatoes and egg plants. Loads of chopped purslane and some water or thin buttermilk make this subzi light and flavourful.

I usually cook this one in a pressure cooker.

Heat very little mustard oil, add few grains of fenugreek and chopped ginger garlic and red chillies and let them all crackle a bit. Then dump some halves babay potatoes (preferably with skin), quartered baby eggplants and loads of chopped purslane (all three vegetables equal by weight). Add salt to taste and turmeric powdr, some thinned buttermilk and cover the lid of the pressure cooker.

Cook till the whistle blows. Open the cooker when the pressure subsides. Mash the subzi a bit and serve hot with some dal and roti.

kulfa alu baingan

This kind of mushy subzi is a specialty of Banaras kachori walas. You can actually serve it with some kachori or poori as the subzi is almost without oil.

4. Purslane kadhi (Kulfa wali kadhi) 

This kadhi recipe was suggested my my house help few years ago and I found it a very useful recipe. I make this kadhi whenever I want a soupy dinner and have it with one very thin roti or just 2 tbsp of rice. It makes a very comforting yet light meal.

kulfa wali kadhi

To make the kulfa wali kadhi you just follow the regular UP style kadhi recipe and add the chopped kulfa greens instead of the fried pakodis (dumplings). You can add the kulfa greens along with the pakodis too.

Adjust the spices and chili etc according to your taste and season and have this delicious meal with your omg3 supplement of the day.

5. Dry green peas with purslane (kulfa wali matarien) 

Dry yellow peas or dry green peas are not too common in my home but I do cook dry peas once in a while. It is good for a change and the fact that I can add some flavourful green to them makes it a lucrative dinner choice with a kadak paratha (crisp cooked paratha). 

I usually soak the dried green or yellow peas  overnight and pressure cook them with just water, salt and turmeric the next morning. The plain boiled dried peas make a wonderful breakfast topped with fresh lime juice, chopped tomatoes and some onions green chillies etc. Good for the chaat loving Indian soul.

purslane and dry green peas curry

Half of the batch is always reserved for making some curry later. To make it a curry to be eaten with rice or roti I usually add some greens or mince meat or both and serve it with plain boiled rice.

Here I heated mustard oil, added some hing and cumin seeds, loads of chopped garlic, some whole dry chillies, everyday curry powder and then loads of chopped kulfa greens. Some salt, some quick stir frying and then added boiled peas and simmer for sometime till you get a curry like this. Kulfa imparts a tangy yet earthy taste to dried peas curry. Adding some keema (minced meat) to this curry makes it even better.

You can make chana dal with kulfa the same way, just pressure cook the chana dal and then proceed the same way as the above recipe. 

I do make a keema curry with purslane (kulfa) too. Here is another version with some goat liver that we usually eat at least once a week.

6. Goat liver curry with purslane (kulfa wali keema kaleji) 

We eat goat liver regularly whenever possible. We don't eat meats much but Goat liver is eaten as a supplement of Vit B12 mostly. Unfortunately goat liver is one of the very rare food ingredients that I am not too fond of. So I try and make it tastier by adding something or the other. Try these recipes of goat liver and see how I experiment with this organ meat.

goat liver with purslane greens

Since goat liver cooks fast, this recipe is relatively quick and takes about 20-25 minutes to get cooked.

Heat a tbsp of mustard oil and add 2 tsp of chopped garlic and some everyday curry powder, some chilli and turmeric powders followed by 100 gm mutton mince. Fry them all together while crumbling the minced meat. Add 200 gm chopped kulfa greens and stir fry till the greens become soft and mushy. Then add 200 gm goat liver, salt and mix well.

Cook covered for 10-15 minutes or till the liver gets cooked but doesn't get chewy. You can add some water to make it a bit gravy like.

goat liver with purslane greens

Serve it hot with wheat chapati or multigrain rotis. W call it kulfa keema kaleji.

This makes a delicious meal without slogging in the kitchen for too long.

We usually prefer one pot meals or just one main dish at home for almost all our meals. I believe the food should be delicious and nourishing, the dining table can do without much variation in the same meal. Although when you have many family members it makes sense to cook a variety of dishes so everyone can have something of their choice.

I am also a firm believer of cooking together as a family so one person is not burdened by the chore. Cook food at home every day, contribute into the process of cooking and eat together as a family so the food nourishes the mind, body and soul as well as the family bonding.



Saturday, May 14, 2016

how to eat sauerkraut everyday | some recipes and ideas for everyday probiotic meals with sauerkraut

sauerkraut

Making sauerkraut is easy although it is a bit time consuming process considering it involves a bit of work sterilizing the jar, chopping boards and the knife. But once you have made a large batch of sauerkraut you can keep it in the fridge for a month. In fact sauerkraut keeps well for 6 months if refrigerated and one can keep adding a handful to salads and wraps or just about anything that needs a hint of tartness.

In fact in the last 3 weeks when my house help has been on leave and I am managing work and house chores alone, the jar of sauerkraut in the fridge has been a savior. Not that I am not cooking more vegetables but it saves me from elaborate cooking when I need a quick fix for my meals.

recipe ideas using sauerkraut

Now a days I cook ragi rotis and stuff them with chopped boiled eggs, some chopped sauerkraut, onion slices and chopped green chillies like this.

eggs and sauerkraut millet wrap

Sometimes I go out in the garden and pluck any greens growing, rucola is doing fine in this summer heat so that becomes a frequent topping too.

Once wrappd, this becomes a filling delicious meal for ourselves.

eggs and sauerkraut millet wrap

You don't need any mayonnaise or mustard with these toppings but you can apply some butter if you want. I usually keep the eggs soft boiled so the filling stays moist and sticks together.

Sauerkraut makes such wraps so easy and simple as it fills in for the sauces or complex dressing you might need.

I mean even if you have all ingredients within reach you reduce one step of mixing them, hence reducing use of more utensils. I am taking about minimal cooking, minimal utensils used and mess free eating without any plates. Just pick up from the serving platter and eat.

eggs and sauerkraut millet wrap

To secure the wraps you can tie them using thread or garlic chives like I did.

And here is another wrap that is made with millet dosa. A mix of Amaranth flour, Barnyard millet and urad daal (black lentils) is made into a paste and is fermented overnight in Indian summer. In winters it may take 2 days to ferment.

dosa wrap with sauerkraut

The fermented batter is seasoned and made into thin crepes (dosa), using ghee on a cast iron skillet. I grilled halloumi slices that a friend has sent and spread in on the dosa along with sauerkraut. 

dosa wrap with sauerkraut

 You can drizzle some mustard or loads of pepper or may be some rocket but this was a quick hurried meal for us so I just chomped on this dosa wrap along with a cucumber sprout salad that was already fixed for the day.

Coming to the salads, I make this raw papaya salad with some sauerkraut thrown in and we love it. The recipe of raw papaya salad with sauerkraut is a keeper trust me.

raw papaya salad with sauerkraut

Another chopped salad that I add sauerkraut is this cucumber, carrots and sprouts salad with crushed peanuts and just pepper to season as sauerkraut has enough salt. Note that peanuts also have enough fats so an oil based dressing may be skipped. But add on the dressing if you like.

cucumber carrot chopped salad with sprouts and sauerkraut

Sometime it is just cucumbers, some sauerkraut some pepper and a drizzle of mustard oil. These salads have been a regular this season as we just don't feel like eating anything warm sometimes.

cucumber and sauerkraut choped salad

These salads are very hydrating for the season too.

I add the chopped sauerkraut to my egg fried rice too. In this recipe for a cup of cooked rice I used 4 eggs, 3/4 cup chopped onions and scrambled it all together with chopped green chillies, salt and pepper. Then sprinkled loads of chopped sauerkraut before serving.

egg fried rice with sauerkraut

A delicious meal for two gets ready easily this way. I have been cooking very quick meals since the last 3 weeks as my house help has been on leave. Eggs, sprouts, cucumbers, rice, paneer and dosa batter have been the essential staples I am depending on.

Here is another fried rice with loads of diced beets and paneer cubes.

Beets were cooked with ghee and cumin red chilly tempering till soft. Loads of garlic and pepper was also added for making it spicier. Just paneer cubes were added as the beets cooked, after mixing it thoroughly cooked rice was also mixed into the pan.

fried rice with sauerkraut

Loads of chopped sauerkraut again and it is ready to serve. The balanced one pot meal that you can enjoy warm, served in a bowl or a large mug as we did..

fried rice with sauerkraut

These are huge 700 ml capacity breakfast cups and we end up having our meals in it sometimes. 

As my current batch of sauerkraut is just about to finish I made another large batch and kept for fermentation.

jar of sauerkraut fermenting

A mix of red and green cabbage takes about a week to get nice and tart. I kept it in the sun to quicken the process but otherwise I keep it on my kitchen counter to ferment.

It will be bright purple when ready. I will update that picture here as soon as this huge batch is ready. The jar above is 5 L capacity and it makes a lot of sauerkraut to last me a couple of months.

When are you making your own batch of sauerkraut The recipe of making sauerkraut at home is not much complicated though it is a bit of work because you need to sterilize surfaces and chopping boards, knives etc. Keeping the surface of the fermenting sauerkraut wet is also important during the whole period of fermentation. See the recipe and procedure of making sauerkraut that I have posted long back and make some for yourself.



Wednesday, May 11, 2016

Gond Katira (Gum Tragacanth) the traditional cooling agent for summers | drinks and desserts made with gond katira


gond katira (gum Tragacanth)

Few years ago I was shopping at Roopak stores (Karol bagh, New Delhi) for my spices and found this pack of edible gum and picked up. When I brought all my grocery for billing, the kind gentleman on the counter asked me why you are buying this Gum (Gond in Hindi) in winters as this is the one used for summers. I was flummoxed as I knew only one type of gum that is called Gond in Hindi and is actually Gum Acacia.

But then it was a good opportunity to know more and I asked him about this special gum useful for summers. What I got to know made me buy 2 packs of the gum and experiment even if it was winter season. He told me this is Gond Katira or Gond Kateera which is used for making Hakimi sharbat in Pakistan and is used in Punjab and Rajasthan in India too. This was definitely one of those tribal medicines that became popular because it worked.

Further search led me to this video where Hakimi Sharbat (medicinal drink) made of Gond Katira is being sold as a cooling agent in summers. Gond Katira is in fact Gum Tragacanth that comes from Astragalus gummifer shrubs and if soaked in water the gum crystals bloom to become a firm jelly.

Gum Acacia and Gum Tragacanth both are collected from wild growing trees in the jungle.This is how gond katira (gum Tragacanth) looks when it starts blooming.
 
blooming gond katira

This jelly is mixed with any rose or khus (Vetiver) sharbat and served chilled to beat the summer heat in the northern plains. You get mouthfuls of the jelly when you sip this sharbat.

gond katira rose sharbat

The bloomed jelly can be mixed with chopped nuts, raisins and Gulkand (sun cooked rose jelly) to make a cooling dessert that looks quite drab but can give all the trifles a run for their money. It doesn't even need any sugar in my case but one can add sugar to taste.

Note that old Gulkand is considered better for summers and I have a 2 year old jar that has lost it's beautiful red colour but the flavour is incredible.

Gond katira gulkand and nuts pudding

Mixed with some fresh cream, nuts and fresh fruits this bloomed gum Tragacanth makes a pudding that looks good too.This pudding can be served as a breakfast porridge or a small portion as an evening snack. One can always make it into a dessert served with pomp.

gond katira pudding with fruits and nuts

Gond katira bloomed in plain water and then mixed with a little fresh mango pulp makes a great drink without any sweetener. The firm bloomed gum feels like falooda.

We tried it with mango cubes and fresh cream too and found that the bloomed gum adapts to just about anything.

gond katira mango juice

After enjoying the bloomed Gond Katira with fruits mostly I decided to make it into a 'bubble tea' which normally uses cooked sago pearls (sabudana).

To make the bubble tea with God katira, add 1/4 cup brewed black tea (cold) to 1 cup full cream chilled milk and 1/4 cup bloomed Gond katira. Add a little honey, mix and enjoy.

gond katira bubble tea

This Gond katira bubble tea with milk and black tea was actually a nice change for me and made my lunch. The bloomed gum is filling and kepe you hydrated for long. Not that you don't need to drink water but it is good to have some vegetarian jello that hydrates too.

Try the bubble tea with gond katira this summer and let me know how you liked it. You would love the pudding made with assorted fruits, nuts and milk too.

To recap the facts, Gum Tragacanth is also known as Gond Katira in Hindi and as Manna, is derived from the tree Astragalus gummifer and is a native of western Asia. 

Some old studies suggest that Gum Tragacanth helps flush out some fat from the human body and helps improve gut health.

Interestingly Gum Tragacanth helps to treat diarrhoea and constipation both and can be part of the regime for treating IBS. I have myself seen IBS getting treated with the combination of soaked (bloomed) gum tragacanth and probiotics like yogurt, sauerkraut and kanji etc. 

Gum Tragacanth is a common additive in some food products as a thickener and emulsifier and is labeled as E413. It is a safe additive to packaged desserts.

We get Gond Katira in the spice market here in Delhi and many high end grocery stores too. You can buy online or let me know if you don't get it anywhere.




Friday, May 6, 2016

101 glute free breakfasts : banana millet poffertjes, making bite sized breakfast treats


banana millet poffertjes

I have a nice Poffertjes pan that I use rarely. I have made some delicious bite sized snacks in it many times but this is one pan that can be used more frequently I feel. In India it is used more to make south Indian Paniyarams too.

The traditional cast iron Paniyaram pan that I bought from an old shop has never been used but I am in a good mind to season that pan and start using it in the kitchen. For me the utensils I keep buying and hoarding also become a reason to cook some dish apart from the ingredients I like, seasonal produce and so on. This time the everyday staples are cooked into a not so everyday utensil and the final result is something we all like. It is particularly good for kids.

There is always some banana that got overripe and if you don't make smoothies everyday and you don't want to bake banana bread you have to find more creative ways to use overripe bananas. Here I used the overripe banana with coconut flakes and ragi flour to make these fluffy Poffertjes that get a nice crust in the pan.

banana millet poffertjes

ingredients
(2-3 servings)
2 small over ripe bananas
1/2 cup ragi flour or a bit more if the bananas are bigger or a mix of amaranth flour, oats and wheat flour (in 2:2:3 ratio)
handful of coconut chips or flakes or 2-3 tbsp
pinch of salt
a generous pinch of soda bi carb
1/4 cup of homemade yogurt

ghee for shallow frying (total 2 tbsp, actually lesser)
honey for serving 

procedure

Mash the bananas with the tines of a fork. Add all the other ingredients and whisk till a thick batter is formed.

Heat the pan and grease with few drops of ghee in each depression of the pan. Drop a scoop of batter in each depression and let them cook for a minute. Turn them using chopsticks or a fork and let the poffertjes cook all around. Keep the flame medium while frying and drizzle little ghee while cooking.

banana millet poffertjes

Serve with honey drizzled over the hot poffertjes. I sometimes like them with a nice sweet and tart chutney too. 

Sometimes I replace the ragi flour with a mix of amaranth and other flours and the poffertjests look like this. The husband always needs honey with it and for me it has to be either plain or with a pickle like Bharva mirch ka achar. Try a sweetish (no sugar, only sweetened lightly with fruit) pancake with this pickle and tell me how you like it.

banana millet poffertjes

The amaranth flour pancakes or poffertjes are a little too soft inside and do not taste good when cold. In fact even the ragi one starts feeling too dry so make sure you eat them hot and crisp.

Poffertjes are actually very good finger foods for kids. These can be packed in their lunch boxes too with home made fruit preserves or anything that they like. But make sure you use whole wheat flour if making for lunch boxes as the wheat flour ones taste good even when cold.

Use almond meal or egg in this recipe if you want to increase the protein content a bit.

To replace the yogurt from this recipe use 2 eggs instead of yogurt.

Coconut chips or grated coconut provide a nice texture and taste in these poffertjes. You can replace them with flaked almonds if you wish.

Tuesday, May 3, 2016

101 gluten free breakfasts | basics of besan ka cheela | how to make quick breakfasts


Besan ka cheela is such a simple recipe why should I be writing about it?

I have already shared numerous recipes of lentil fritters or cakes, a cauliflower roesti almost like a cheela, and even buckwheat savoury pancakes and besan ka cheela should be common sense. This is what I thought and never posted a basic besan ka cheela recipe because it was too mundane.


But recently when I mentioned besan ka cheela to someone she thought it is an elaborate recipe and she can't manage with her work routine. She was smiling wide when I told her how simple it is and she can do it almost in the same time it takes to toast her breads slices.

Sometimes we don't realise how simpler recipes are being forgotten just because there are so many convenient choices in the modern world. Bread and cereal has become the homogeneous breakfast all over the world almost and we miss a chance to eat seasonal produce. Some people include fruits or fruit juices but no one thinks about vegetables being part of the breakfast. There are few traditional home kitchens where mooli ka paratha or gobhi ka paratha is made but working couples or nuclear families hardly get to make parathas for breakfast.

I know I get repetitive but I still find people who just cannot cook a breakfast not because they can't spare 10 minutes extra but they just don't know what to do. There has been a generation that has lost touch with cooking food at home. The simpler recipes here are for them.

Besan ka cheela is an everyday savoury pancake or crepe from north India, mostly made for breakfast. But a cheela is so versatile that it is used in many many ways. It can be rolled inside a thin roti to make a nice vegetarian kathi roll, smaller besan ka cheela can be served with Chai and rolled up besan ka cheela can even be curried. There are so many traditional variations of this recipe that it is a testimony in it's own about how people loved it and that it has nourished many generations.

The recipe I am sharing is basic, the tricks I am going to tell will make it a quick breakfast for you.

You must make some kanji and keep the pickled beets or carrots from it in the fridge so you can keep using it for quick meals like this yogurt dip that I made with pickled beets. Making kanji with grated beets makes it so much better.


ingredients for besan ka cheela 
(2 servings)

3/4 cup besan (chickpea flour)
2 cups chopped greens of the season (spinach, fenugreek greens, amaranth greens, purslane, coriander greens or just about any greens you like)
salt and pepper to taste
grated ginger or ginger powder to taste (using ginger powder saves time)
ajwain seeds (omum) 1/4 tsp
turmeric powder 1/2 tsp
buttermilk 1/2 cup
1 tsp ghee for each cheela, this recipe makes 2 large cheelas

procedure 

Mix everything together the previous night and refrigerate.


Heat a frying pan and grease it with 1/2 tsp ghee about 10 minutes before your breakfast time. It is okay if you have to go for a morning chore in between. Watering the garden, preparing for your bath or organising fruits for the day can be done while the cheela cooks.

Pour half the batter into the pan, lower the flame to minimum and cover it. After about 6-8 minutes you have to flip the cheela and cook on the other side for 2 more minutes, drizzling some ghee on the other side too.

For making 2 cheelas in the same time you can use 2 frying pans simultaneously on two burners. Isn't that quick and easy to do?

To make the yogurt and pickled beets dip just fish out a heaped spoon of the pickled beets from the kanji and mix with half a cup of thick yogurt, adjust seasoning and enjoy.


If you have some extra time in the previous evening you can soak some lentils for 2 hours, blend to make paste and make the batter using that lentils paste, those lentil cheelas are tastier and have more nutrient efficiency because you remove phytates when you soak lentils.

Note that besan ka cheela is a far better breakfast than toast, cereal or oatmeal porridge and you can have the besan ka cheela along with eggs too if you wish. And that can also be made easy, just break an egg over the cheela before you cover it and find it cooked when you return to claim it for your breakfast.

Isn't that a workhorse of a breakfast? Or a breakfast of a workhorse? Do let me know if you find this recipe post useful.