Cottage Cheese And Peas Oatmeal Pancakes

Cottage Cheese And Peas Oatmeal Pancakes Recipe is a delicious and healthy breakfast recipe that is made with a batter of oats, boiled peas and paneer. Make these easy nutritious pancakes for breakfast or serve as an after school snack to your kids.

It has the goodness of cottage cheese, peas and oatmeal. Cottage cheese acts as a replacement to eggs in this recipe, giving the pancakes a soft and fluffy texture. Serve the Cottage Cheese and Peas Oatmeal Pancakes with sauce of your choice for breakfast along with a glass of healthy fruit milkshake or in kids lunch box.

Ingredients

  • 1-1/2 cup Green peas (Matar) , blanched
  • 1/2 cup cottage cheese/paneer , grated
  • 1-1/2 cup Instant Oats (Oatmeal) , rolled
  • Sunflower Oil , or butter for making pancakes
  • Salt to taste

How to make Cottage Cheese And Peas Oatmeal Pancakes Recipe

  1. To begin making the Cottage Cheese and Peas Oatmeal Pancakes, blanch the green peas in hot water and keep aside. Save a few teaspoons to be included later.
  2. Now, add the oatmeal flour, blanched green peas and grated paneer in a blender and blend it to a coarse mix.
  3. Take the ground pancake mix in a bowl, add the saved few teaspoons of green peas, season with salt and mix well. The mixture should be little thicker than the usual pancake batter.
  4. Heat a skillet on medium flame, grease it with little oil or butter, pour a ladle full of the pancake mix and gently spread it. Let it cook for 3 minutes till it gets cooked at the bottom.
  5. Now gently flip over and cook the other side for another 2 minutes and remove it in a plate.
  6. Likewise, prepare rest of the pancakes with the remaining batter.
  7. Serve Cottage Cheese And Peas Oatmeal Pancakes with daniya pudina chutney and masala chai as a tea time snack or for breakfast.
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Kothimbir Vadi – Maharashtrian Style

Coriander, spice and surely everything is nice! Kothimbir Vadi is a popular Gudi Padwa special recipe prepared during the festive season. One of the most delicious Gudi Padwa recipes, it is light with a perfect blend of aromatic spices and tastes best with green chutney or Maharashtrian thecha. 

Ingredients:

  • Coriander Leaves – 2 cups
  • Ginger Paste – ½ tsp
  • Sesame Seeds – 2 tsp
  • Turmeric Powder – 1 tsp
  • Cumin Powder – ½ tsp
  • Green Chilli – 3, minced
  • Sugar – 1 tsp
  • Virgin Olive Oil – 1 cup
  • Gram Flour (Besan) – 1 cup
  • Garlic Paste – ½ tsp
  • Red Chilli Powder – 1 tsp
  • Coriander Powder – ½ tsp
  • Garam Masala Powder – ½ tsp
  • Salt – As required
  • Baking Soda – 2 pinches

Instructions:

  1. To make this Kothimbir Vadi recipe, firstly pluck coriander leaves only. Wash thoroughly and drain excess water. Spread them on absorbent paper napkins and pat dry them to remove lingering moisture. Once dried, chop the coriander leaves finely.
  2. Combine all the ingredients with coriander leaves except oil. Check for salt and spice and adjust accordingly.
  3. Mix well. As you mix, the dough starts to moisten and this will help to bind it together. Avoid adding water to the dough.
  4. Shape the dough in a log shape or spread it out on a greased dhokla plate. Steam it in a steamer or pressure cook without a whistle for 20 minutes or until firm.
  5. Cool the dough and cut them into rounds or squares with a serrated knife. Cut the slices thin so that they are fried evenly and thoroughly.
  6. Heat oil in a nonstick pan. Shallow fry the vadis (fritters) on medium-low heat till golden on both sides.
  7. You have now prepared the Kothimbir Vadi recipe perfectly! Serve this Gudi Padwa special food with green chutney or thecha.
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Chana Usal ( Maharashtrian Style)

One of the best Gudi Padwa recipes, Chana Usal is enjoyed by all. A Gudi Padwa special food, it uses Koli Masala for spicy, sharp taste.

Ingredients:

  • Chana – 1 cup
  • Onion – 1
  • Tomato – 1
  • Ginger-Garlic Paste – 1 tsp
  • Fresh Coconut – ½ tsp, grated
  • Coriander Seeds – 1 tsp
  • Turmeric Powder – ½ tsp
  • Malvani Masala – 1 tsp
  • Oil – 1 tbsp
  • Curry Leaves – 4 to 5
  • Salt – As required

Instructions:

  1. Soak dry chana in enough water for at least 5 to 6 hours or overnight.
  2. The next day, cook the soaked chana in a pressure cooker till they are completely cooked.
  3. Now, heat 1 tsp oil in a pan and add sliced onion and fry till it turns translucent.
  4. Add coriander seeds and saute. Later, add grated coconut till it turns golden.
  5. Turn the heat off. When the mixture is cooled down, grind it to a smooth paste using a grinder.
  6. Heat the remaining oil and add curry leaves, chopped onion and fry till it turns translucent. Then add the ginger-garlic paste, coconut mixture and chopped tomatoes and saute for a minute.
  7. Add malvani masala, cooked chana to the mix and saute it.
  8. Now, let it simmer for another 10 minutes, keeping the lid closed.
  9. Once done, serve the Gudi Padwa special recipe, Chana Usal with chapati or steamed rice.
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Varan Bhaat – Gudi Padva Speciality

Varan Bhaat is Maharashtrian Arhar Dal Chawal recipe as Varan means Dal and Bhaat means Chawal in Marathi.

It is offered as a bhog or naivedh to Lord Ganesha along with Batata Bhaji and Sweets. This is a simple yet delicious dal with a hint of coconut and jaggery.

This Varan tastes excellent with rice (Bhaat). Made with Tuvar dal, it gets its additional flavor and aroma from the ghee that’s added right before serving.

Ingredients for Varan

1) 1 cup Tuvar dal

2) Turmeric Powder

3) 2 Cups Water for boiling

4) 1 tsp Jaggery

5) Salt

6) Water

7) 1 tsp Cumin Seeds

8) 2 tbsp grated fresh coconut

9) Pinch of asafoetida

10) Ghee for serving

Method for Varan:

Wash the dal and soak in enough water for 30 minutes.

Drain the water.

In a pressure cooker cook the dal with turmeric powder in 2 cups of water for 3 to 4 whistles on medium heat.

Once the pressure cooker settles down on its own, add enough water is needed  and mash the dal.

Put the dal on simmer, add  jaggery,  salt and let it cook for 5 minutes.

Grind grated fresh coconut and cumin seeds in a mixer grinder and make a fine paste.

Add this paste and pinch of asafoetida to dal and mix well.

Cook for few minutes.

Varan is ready to serve with rice.

How to make  Varan step by step with images: 

1) Wash the dal and soak in enough water for 30 minutes

.Varan

2) Drain the water

.Varan Reccipe

3) In a pressure cooker cook the dal along with turmeric powder  for 3 to 4 whistles on medium heat.

Varan Reccipe

4) Once the pressure cooker settles down on its own, add enough water is needed  and mash the dal.

Varan Reccipe

5) Put the dal on simmer add  jaggery,  salt and let it cook for 5 minutes.

Varan

6) Grind grated fresh coconut and cumin seeds in a mixer grinder and make a fine paste.

.Varan Recipe

7) Add this paste and pinch of asafoetida to dal and mix well and cook for few minutes

Varan Recipe

8) Varan is ready to serve with rice

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Khaman Kakdi- Gudi Padva Speciality

Khaman Kakdi or Khamang Kakdi is a Maharashtrian Cucumber salad recipe that is easy and quick to make. With almost no cooking involved, this Khaman Kakdi can be made by anyone with ease. While the cucumber and peanuts give it the crunchy feel, coconut and spices add to its flavor. The seasoning ingredients give it a delicious aroma that helps in making this Khamang Kakdi irresistible. Ideal for fasting days, this delicious Khamang Kakdi tastes great with Sabudana khichdi.

Ingredients:

For the Salad:

1) 4 small sized cucumbers

2) 1/2 cup roasted peanuts

3) 1/2 cup grated fresh coconut

4) 1 green chilly

5) 1 tsp lemon juice

6) 1/2 tsp sugar

7) Salt to taste

8) Chopped coriander leaves

For Tempering:

1) 1 tbsp. ghee

2) 1/2 tsp cumin seeds

3) 4-5 curry leaves

4) Pinch of asafoetida

Method:

Rinse and peel the cucumbers. Chop them finely.

Keep aside for 15 minutes.

Now squeeze water from cucumber and put them all in bowl.

Add chopped green chillies, crushed peanuts, grated fresh coconut, lemon

juice and coriander leaves.

Heat ghee in a tempering pan add cumin seeds, curry leaves and pinch of asafoetida.

Pour this tempering mixture in the bowl of cucumber.

Mix well.

Just before serving add salt and sugar.

Mix well and serve it.

How to make Khamang Kakdi step by step with images:

1) Rinse and peel the cucumbers. Chop them finely. Keep aside for 15 minutes. Now squeeze water from cucumber and put them all in bowl.

Khamang Kakdi Recipe

2) Add chopped green chillies, crushed peanuts, grated fresh coconut, lemon juice and coriander leaves.

Khamang Kakdi Recipe

4) Pour this tempering mixture in the bowl of cucumber. Mix well.

Khamang Kakdi Recipe

5) Just before serving add salt and sugar

.Khamang Kakdi Recipe

6) Mix well and serve it.

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Navratan Korma

This delicious Mughlai dish gets its name Navratan (meaning nine gems) from the nine different veggies, fruit, and nuts used in it. Serve it with hot naans and you’re sure to impress.

Ingredients

  • 4 tbsps. vegetable/ canola/ sunflower cooking oil
  • 1/2 cup cashews, broken into bits
  • 1 cup paneer (cottage cheese)
  • 2 medium-sized onions chopped and ground to a fine paste
  • 2 tsps. garlic paste
  • 1 tsp ginger paste
  • 3 tomatoes chopped and ground to a fine paste
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp garam masala powder
  • 1 cup peeled, cubed, parboiled potato
  • 12-15 french beans, tops and tails removed, parboiled
  • 2 medium carrots chopped into small cubes and parboiled
  • 1/2 cup green peas, parboiled
  • 1 cup cauliflower florets, parboiled
  • 1 medium-sized green bell pepper, seeds removed and cut into 1″ squares
  • 1 cup pineapple cubes
  • 3 tbsps. thickened/ double/ heavy cream
  • Salt to taste

Steps to Make It

  1. Gather the ingredients.
  2. Heat a deep pan on medium flame and add 1 tsp of cooking oil to it. Now add the cashews and fry till slightly darker. Remove with a slotted spoon and keep aside on paper towels, for later use.
  3. Do the same for the paneer cubes and keep aside for later.
  4. In the same pan, add the remaining cooking oil and heat. Now add the onion paste and fry till slightly browned.
  5. Add the garlic and ginger pastes and fry for 1 minute. Now add the tomato paste and fry for another 1 minute.
  6. Add all the spice powders and fry the masala till the oil begins to separate from it. Stir often to keep the masala from sticking to the pan and burning.
  7. Now add 1 cup of warm water to this masala and mix well. Cook for 1 minute.
  8. Add all the vegetables, pineapple, paneer and previously fried cashews. Mix gently but well making sure not to mash or break the pieces of the vegetable. Cook till veggies are done but not limp
  9. Add the cream, season with salt to taste, stir and turn off heat.
  10. Serve with hot tandoor-baked Indian flatbread
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Spicy butter bean soup

Ingredients

  • onions 2, finely chopped
  • garlic 1 clove, crushed
  • ginger a small chunk, grated
  • olive oil 1 tbsp
  • carrots 2, grated
  • ground cumin 2 tsp
  • ground coriander 1 tsp
  • paprika 1 tsp
  • vegetable stock 750ml
  • butter beans 2 x 400g tins

Method

  • STEP 1. Cook the onions, garlic and ginger gently in the oil until softened. Add the carrot and spices and cook for 2 minutes.

  • STEP 2. Add the vegetable stock and simmer for 5 minutes. Add the butter beans and cook for 10 minutes more. Ladle half the soup into a blender or food processor and whizz until smooth. Pour back into the pan and gently reheat before serving.
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Ayurvedic Therapy

Ayurvedic therapy teaches focus, composure, relaxation, and peace. First developed 5,000 years ago, Ayurvedic therapy derives its name from the combination of the Sanskrit words ayur which means life, and veda which means science. In modern times, it is practiced the world over. It is also considered a complementary and alternative medicine.

Ayurveda, which originated in India, is one of the oldest-known medical practices in the world. Focusing on body-mind balance, it takes into account the patient’s being as a whole — body, mind, spirit, and soul. Ayurvedic therapies, such as meditation, massage, cleansing, detoxification, and yoga  incorporate this holistic approach through a combination of philosophy, psychology, and spiritual guidance.

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Self-control and regulation are foundational to Ayurveda and are believed to lead to longevity and health. As such, meditation is one of the primary Ayurvedic therapies recommended to patients. It is believed this practice of self reflection and concentration on positive aspects of life provides relief from psychological distress and ailments. Patients are taught different concentration techniques and are encouraged to meditate regularly to achieve goals of greater focus, composure, relaxation, and eventually nirvana — perfect peace.

The Ayurvedic therapy of massage is used in conjunction with various oils and herbal lotions to rejuvenate cells and rid the body of toxins. Different oils may be selected based on the season and the patient’s body requirements. Practitioners seek to relieve ailments related to muscles, ligaments, and the nervous system through focus on maramas — pressure points.

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It is believed toxins regularly build up in the body, leading to illness and discomfort. The purpose of the Ayurvedic therapy of cleansing and detoxification is to cleanse the body of these toxins by eliminating ama. Methods such as enemas, massage, and medical oils administered in a nasal spray may be used. Herbs and plants are also regularly used to cleanse the body and prepare various medicines. They are combined in different ways to treat disease and general ailments, and to strengthen immunity

Yoga — the practice of asanas, or postures — is another Vedic science that is complimentary to Ayurveda. While Ayurveda mainly focuses on health and body, yoga deals more with the mind and consciousness. There are, however, many commonalities between the two practices. Both advocate the balance of doshas, the use of herbs and meditation, and seek to achieve mental and physical health and well-being.

Healthy living in your 30s

Every day, I will try to:

Eat healthy — maintain a diet book, note everything you eat

Get at least 30 minutes of physical activity

Get at least 7 to 9 hours of sleep

Reach and maintain a healthy weight

Get help to quit or not start smoking

Limit alcohol use to 1 drink or less

Not use illegal drugs or misuse prescription drugs

Wear a helmet when riding a bike and wear protective gear for sports

Wear a seat belt in cars and not text and drive

Take 400 to 800 mcg of folic acid

I will talk to my doctor at least once a year about:

Whether I plan to get pregnant in the next year or the right birth control for me

My weight, diet, and physical activity level

Whether I use tobacco, alcohol, or drugs

Any violence in my life

Depression and any other mental health concerns

My family health history, especially of cancer, heart disease, and diabetes

I will ask my doctor whether I am at higher risk of or need tests, medicines, or vaccines this year for:

Blood pressure

Breast cancer prevention medicines

Chickenpox

Flu

Hepatitis A, B, and C

HIV

Measles, mumps, and rubella

Meningitis

Pap and HPV

Sexually transmitted infections

Tetanus, diphtheria, and whooping cough

Tuberculosis

Urinary incontinence

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source : http://www.womenshealth.gov

Cabbage Parathas

Cabbage paratha is whole wheat flatbread stuffed with a spiced cabbage stuffing. Children who avoid veggies, this option of making parathas is really good as they like them and making them eat vegetables is also done 🙂

Instructions

Making Dough

  • In a mixing bowl or pan take 2 heaped cups whole wheat flour, 2 teaspoon oil, ½ teaspoon salt or add as required. Add ½ cup water.
  • Mix and then knead the dough. Add more water if required to make a smooth soft dough. 
  • Cover and allow the dough to rest for 20 to 30 minutes.

Making Stuffing For Paratha

  • Peel and remove the top skin from the cabbage (patta gobhi or band gobi). Rinse. Quarter the cabbage and blanch in hot water for 5 to 10 minutes. 
  • Then shred cabbage or chop it. I used 350 grams cabbage, which yielded 4 cups tightly packed shredded cabbage.
  • Heat 1 tablespoon oil in a pan or kadai. Splutter ½ teaspoon ajwain seeds (carom seeds). You can also use ½ teaspoon cumin seeds instead of ajwain seeds.
  • Then add the shredded cabbage. Stir and mix very well.
  • Season with salt as required.
  • Cover the pan with a lid.
  • Steam the shredded cabbage on a low flame till they turn translucent. This takes about 7 to 8 minutes on a low flame.
  • Then add 1 teaspoon finely chopped green chilies, 1 teaspoon finely chopped ginger, ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder and ½ teaspoon amchur powder (dry mango powder).
  • Mix the spice powders very well with the cabbage. Check the taste and add more salt, red chili powder or dry mango powder if required.
  • Lastly add 2 tablespoons coriander leaves.
  • Mix the coriander leaves very well with the rest of the spiced cabbage stuffing. Allow this stuffing to cool down at room temperature.

Assembling And Stuffing Cabbage Paratha

  • Later pinch two small to medium sized balls from the dough. Then on a rolling board, dust some dry wheat flour on both sides of the balls.
  • Roll them to about 4 to 5 inches diameter rounds . Try making both the rounds of the same size.
  • On one of the rolled dough circle, place the cabbage stuffing in the center and keep about 1 inch empty space from the sides.
  • Gently place the second circle on top. Press and seal the edges very well with your fingertips.
  • Dust some flour on both sides of the stuffed cabbage paratha. Roll the paratha into a circle of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

Cooking Cabbage Paratha

  • On a hot tava (skillet or griddle) place the rolled cabbage paratha. The tava should be hot and not at a low temperature. 
  • Cooking cabbage paratha at a low flame will harden them. Parathas ideally are crisp as well as soft.
  • When the base is partly cooked, then flip the paratha with the help of a spatula or tongs. Spread with a sppon some ghee or oil on the partly cooked part.
  • Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha.
  • Spread some ghee or oil on this side too.
  • Flip again once or twice till both the sides are cooked properly.
  • You should see crisp brown spots on the paratha. 
  • You can also press the paratha edges with a spatula or spoon so that they are fried well. Since at times, the paratha edges are not cooked well.
  • Make all paratha this way and stack them in a roti basket or a casserole.
  • While cooking the second paratha, if there are any burnt or browned wheat flour particles on the tawa then wipe them with a kitchen paper towel.
  • Serve cabbage paratha for breakfast with a side accompaniment of lemon or mango pickle. You can also serve with some butter or curd.

Method :

Preparing dough:

1. In a mixing bowl or pan take 2 cups whole wheat flour, 2 tsp oil, ¼ to ½ tsp salt or add as required. Add ⅔ cup water.

flour for cabbage paratha recipe

2. Mix and then knead the dough. Add more water if required to make a smooth soft dough. Cover and allow the dough to rest for 20 to 30 minutes.

dough for cabbage paratha recipe

Preparing the stuffing

1. Peel and remove the top skin from the cabbage (patta gobhi or band gobi). Rinse and quarter the cabbage and blanch in hot water for 5 to 10 minutes. Drain and then shred cabbage or chop it. I used 350 grams cabbage, which yielded 4 cups of tightly packed shredded cabbage.

cabbage for cabbage paratha recipe

2. Heat 1 tbsp oil in a pan or kadai. Splutter ½ tsp ajwain seeds (carom seeds). You can also use ½ tsp cumin seeds instead of ajwain seeds.

ajwain for cabbage paratha recipe

3. Then add the shredded cabbage. Stir and mix very well.

cabbage for cabbage paratha recipe

4. Season with salt.

salt for cabbage paratha recipe

5. Cover the pan with a lid.

making cabbage paratha recipe

6. Steam the shredded cabbage on a low flame till they turn translucent. This takes about 7 to 8 minutes on a low flame. Do stir once or twice when the cabbage is cooking.

making cabbage paratha recipe

7. Then add 1 tsp finely chopped green chilies, 1 tsp finely chopped ginger, ¼ tsp turmeric powder, ¼ tsp red chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala powder and ½ tsp amchur powder (dry mango powder).

spices for cabbage paratha recipe

8. Mix the spice powders very well with the cabbage. Check the taste and add more salt, red chili powder or dry mango powder if required.

making cabbage paratha recipe

9. Lastly add 2 tbsp coriander leaves.

coriander for cabbage paratha recipe

10. Mix the coriander leaves very well with the rest of the spiced cabbage stuffing. Allow this stuffing to cool down at room temperature.

preparing cabbage paratha recipe

Stuffing cabbage paratha

1. Later pinch two small to medium sized balls from the dough. On a rolling board, dust some dry wheat flour on both sides of the balls.

dough for cabbage paratha recipe

2. Roll them to about 4 to 5 inches diameter rounds. Try making both the rounds of the same size.

making cabbage paratha recipe

3. On one of the rolled dough circle, place the cabbage stuffing in the center and keep about 1 inch empty space from the sides.

TIP 1: Don’t overstuff the paratha as then the stuffing might come out while rolling or roasting the paratha.

TIP 2: Don’t under stuff the paratha as then you won’t get the spiced cabbage flavor in the paratha. As you keep making parathas then with experience you will get to know what should be the right amount of stuffing to be used.

cabbage stuffing for cabbage paratha recipe

4. Gently place the second circle on top. Press and seal the edges very well with your fingertips.

making cabbage paratha recipe

5. Dust some flour on both sides of the stuffed paratha. Roll the paratha into a circle of about 7 to 8 inches in diameter or about the size of a normal roti or chapati. If there are a few small tears in the rolled paratha, then its fine.

making cabbage paratha recipe

Cooking cabbage paratha

1. On a hot tava/skillet/griddle place the rolled paratha. The tava should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.

frying cabbage paratha recipe

2. When the base is partly cooked, flip the cabbage paratha with the help of tongs or a spatula. Then with a spoon spread some ghee or oil on the partly cooked part.

frying cabbage paratha recipe

3. Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the patta gobhi paratha.

frying cabbage paratha recipe

4. Spread some ghee or oil on this side too.

frying cabbage paratha recipe

5. Flip again once or twice till both the sides are cooked properly.

frying cabbage paratha recipe

6. You should see crisp brown spots on the stuffed cabbage paratha. You can also press the paratha edges with a spatula or spoon, so that they are fried well. Since at times, the paratha edges are not cooked well.

frying cabbage paratha recipe

7. Make all paratha this way and stack them in a roti basket or a casserole. While cooking the second paratha, if there are any burnt or browned wheat flour particles on the tawa then you can wipe them with a kitchen paper towel.

frying cabbage paratha recipe

8. Serve cabbage paratha for breakfast with a side accompaniment of lemon pickle or mango pickle. You can also serve with some butter or curd.

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