Spinach rice with crispy onions

 Ingredients

•	Fresh spinach leaves (palak),finely chopped	1 bunch
•	corn kernels, boiled	1/4 cup
•	Rice, cooked	1 cup
•	Oil	6 tablespoons
•	red Onion fried	1/4 cup
•	Onions, sliced	2 medium
•	Garlic, crushed	6-8 cloves
•	Salt	to taste
			http://www.thboxes.com/affiliate-6971-54755.html

Method
Heat four tablespoons oil in a non-stick pan and shallow fry the onions till crisp and golden. Drain. Chop onions and garlic in the chopper. Heat two tablespoons oil in another non-stick pan and sauté the onion-garlic mixture till golden. Crush the corn and add along with spinach and cook on high heat. Add salt and cook. Add rice and mix well. Grease a bear shaped silicon mould lightly. Put the rice mixture into it and pack tightly. Un-mould it onto a serving plate. Garnish the rice with fried onions serve immediately.

If you enjoyed reading it, please consider sharing it. Thanks

 

www.thboxes.com

Steamed Dhahi Vada Chaat

We all love dhahi vada, traditionally dhahi vada's are prepared by deep frying in oil. But these days no one likes deep fried stuff, we all want to take good care of our health. So for all of those who love dhahi vada chaat here healthy yummy version of this recipe. It’s a called 'steamed dhahi vada chaat.'

Just try it, and i am sure you will love it and never agian deep fry your vada's.

Ingredients:

• Urad dal - 150 grams
• Moong dal - 150 grams
• Ginger - 1 inch long piece(grated)
• Salt - add to taste or ½ tsp
• Asafoetida - 1 pinch
• Eno salt - ½ tsp

• Dahi(curd) - 500 grams or 2 ½ cup
• Salt - ½ tsp
• Black salt - ½ tsp
• Roasted Jeera(cumin) powder - 2 tsp
• Red chilli powder - ½ tsp
• Green Dhaniya(coriander) - 2 tbsp(finely chopped)
• Sweet chutney - ½ cup
• Green  Dhaniya chutney - ½ cup
• Aloo sev- 1/2 cup

 Method:

Clean both Urad dal and Moong dal, wash the two and soak in water for 4 hours. Drain water from dal and put it in a mixer and grind without water to make a coarse paste. Take outthe grounded dal into a bowl.
Apply oil then smoothen the Idli stand. Pour 2 cups or as much water in the cooker such that the first level of the Idli stand is not immersed in it.

http://www.thboxes.com/affiliate-6971-54739.html

Add salt, ginger, asafoetida to the grounded dal and beat the mixture well. In case you feel that the mixture is thin then you can add Sooji(semolina) to it. Now put eno salt to the mix and beat only once. The mixture for Dahi Vada is prepared. Take one spoon of the mixture and put it in one level of the Idli stand. Flatten the mixture with wet hands into the shape of Dahi Vada. In this manner, place the structured Dahi Vada mixture in all of the Idli maker’s levels.
Place the Idli stand filled with Dahi Vadas in the cooker and close without placing the cooker’s whistle. Now let the Dahi Vadas cook for 10 minutes in the steam. Turn off the gas. Take out the Idli stand from the cooker, let it cool off then remove the Dahi Vadas and place them to a plate or bowl.
Now put all of these steamed vada in warm salty water for 6-8 mintues. The water should be warm not hot. Now take out one vada and squeeze the excess water and place it on a plate, do the same with rest of the vada's.
To serve Dahi Vada place two Dahi Vadas on a plate, sprinkle black salt, now pour 4 tbsp Dahi, plain salt, sweet chutney and green dhaniya chutney. Also sprinkle some red chilli powder, roasted Jeera and Green Dhaniya, aloo sev and your healthy yummy tasty  Dahi Vada is now ready to eat.

If you enjoyed reading this article, please consider sharing it. Thanks. 


www.thboxes.com