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Nutritious and Delicious: Green Moong Dal Chilla with Veggie Stuffing

As the seasons change, so does our craving for nutritious and delicious meals. Today, I’m excited to share with you a recipe that’s perfect for breakfast or a light dinner – Stuffed Green Moong Dal Chilla. This recipe is packed with protein and veggies, making it a wholesome choice for everyone in the family.

Ingredients:

For the Chilla Batter:

1 cup soaked green moong dal
2-3 garlic cloves
2 green chillies
Salt to taste

For the Stuffing:

1 carrot, grated
1 capsicum, finely chopped
1 beetroot, grated
100g paneer, grated
Instructions:

Soak the green moong dal overnight or for at least 6 hours.

Drain the soaked moong dal and add it to a blender along with garlic cloves, green chillies, and salt. Blend until you get a smooth batter. You can add a little water if needed to reach the desired consistency.

Grate the carrot, beetroot, and paneer. Finely chop the capsicum. Mix all the grated and chopped vegetables together. Add a pinch of salt if desired.

Heat a non-stick pan or griddle over medium heat and lightly grease it with oil. Pour a ladleful of the chilla batter onto the pan and spread it in a circular motion to form a thin pancake.


Cook the chilla on one side until it starts to turn golden brown. Flip it over and cook the other side.

Once both sides of the chilla are cooked, place a generous amount of the vegetable and paneer stuffing on one half of the chilla.


Fold the chilla over the stuffing to make a semi-circle. Press down gently with a spatula to ensure the stuffing is secure and the chilla is cooked through.

Serve the stuffed green moong dal chilla hot with a side of your favorite chutney or yogurt.

Health Benefits of Green Moong Dal Chilla:
Protein-Rich: Green moong dal is an excellent source of plant-based protein, essential for muscle repair and growth.

Fiber-Filled: The vegetables and dal provide a good amount of dietary fiber, aiding in digestion and keeping you full for longer.

Nutrient-Dense: Packed with vitamins and minerals from the carrots, capsicum, beetroot, and paneer, this dish supports overall health and well-being.

Give this delicious and nutritious stuffed green moong dal chilla a try, and don’t forget to share your feedback! If you have your own variations, we’d love to hear them in the comments below. Happy cooking!

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How to sprout moong overnight with one secret step

Green moong sprouts, also known as moong bean sprouts, are highly nutritious and offer a variety of health benefits. Here are some of the key benefits of incorporating green moong sprouts into your diet:

Green moong sprouts is high in plant-based protein, essential for muscle building and repair. It is good source of vitamins such as Vitamin C, Vitamin K, and several B vitamins (like folate). Green moong sprouts contains important minerals like iron, magnesium, phosphorus, and potassium. It is Rich in antioxidants like Vitamin C, which help strengthen the immune system and fight off infections.

Here’s a step-by-step guide on how to make green moong sprouts at home:

Ingredients:

1 cup green moong (whole green gram)
Water for soaking

Instructions:

1. Soaking:

Take 1 cup of green moong (whole green gram) in a large bowl. Add enough water to completely submerge the moong.
Allow the moong to soak overnight, typically for about 8-10 hours. This will help soften them and initiate the sprouting process.

2. Washing and Rinsing:

After the soaking time is up, drain the soaked moong using a sieve or strainer. Rinse the moong thoroughly under cold running water. Make sure to wash away any residual starch.

3. Sprouting:

Take a plate and place a strainer (channi) over it. Transfer the rinsed moong to the strainer, spreading them out evenly.
Cover the moong with a clean muslin cloth (or any breathable cloth). Sprinkle some water over the muslin cloth to keep it moist but not soaked. Find a warm place in your kitchen to keep the moong for sprouting you can use microwave without turning it on. Alternatively, you can keep them in a dark, warm corner of your kitchen.
Allow the moong to sprout for about 12 hours. During this time, check and sprinkle water lightly if needed to keep the cloth moist.

4. Checking for Sprouts:

After 12 hours, your green moong should have sprouted. You’ll notice tiny white sprouts emerging from the moong.

5. Using the Sprouts:

Incorporating green moong sprouts into your daily diet is a great way to boost your nutrition. Here are some simple and delicious ways to include them in your meals:

Salads: Add green moong sprouts to your salads for a crunchy texture and extra protein. Combine with fresh vegetables, herbs, and a light dressing.

Smoothies: Blend green moong sprouts into your morning smoothie for an added nutrient boost. They blend well with fruits like bananas, berries, and spinach.

Stir-Fries: Toss green moong sprouts into your vegetable stir-fries. They cook quickly and add a nice crunch to the dish.

Soups: Add green moong sprouts to soups for extra texture and nutrition. They work well in both clear and creamy soups.

Sandwiches and Wraps: Use green moong sprouts as a filling in sandwiches and wraps. They pair well with spreads like hummus or avocado.

Breakfast Bowls: Sprinkle green moong sprouts over your oatmeal, yogurt, or smoothie bowls for a protein-packed breakfast.

Indian Dishes: Incorporate green moong sprouts into traditional Indian dishes like chaat, curry, or kachumber (a type of salad).

Sprout Pulao: Make a nutritious sprout pulao by adding green moong sprouts to rice along with your favorite vegetables and spices.

Sprout Dosa: Mix green moong sprouts into your dosa batter for a healthy twist on this popular South Indian breakfast.

Sprout Pancakes: Add green moong sprouts to your pancake or cheela (savory pancake) batter for a protein-rich meal.

Enjoy your freshly made green moong sprouts, packed with nutrients and great for adding a healthy touch to your meals!

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3 Minutes Homemade Chocolate Syrup- Dairy and Gluten free

Homemade Chocolate Syrup is incredibly easy to make and trust me it rivals or dare I say doesn’t come even close to anything you’ll buy at the store. You can literally whip up chocolate syrup using this recipe in 5 minutes and that includes prep time. That’s how quick and easy this Homemade Chocolate Syrup recipe is.

God knows how much I hate those store-bought chocolate syrups. With less than 5% cocoa, it is just full of artificial flavors, emulsifiers, liquid glucose, thickeners, artificial colours and as if liquid glucose was not enough, the second main ingredient in these syrups is Inverted sugar. What a whole lot of crap! And they don’t even taste authentic.

I made this chocolate syrup some 4 years back because I wanted something chocolatey to go with my waffles. I was surprised to see how unbelievably delicious, smooth, sweet and chocolate-y it turned out to be. I just couldn’t stop myself from licking it from the spoon. 

When I found this recipe, it was just too simple to believe. No fancy ingredients required. It is dairy free and gluten free. Looks like store bought syrup but tastes way better. It is perfect to add to a plate of Fluffy Buttermilk Pancakes.

Difference between Chocolate Syrup and Chocolate Sauce

If you find yourself confused between the two, you are clearly not alone. They have a lot in common from their appearances and use, whether drizzled over sundaes, pancakes, waffles or bread pudding. They both are often used interchangeably. It all comes down to viscosity. Chocolate syrup is thinner than chocolate sauce. Syrup is mostly created with cocoa powder, water and sugar whereas sauce has cream, butter and sugar, giving it more richness.

Recipe: makes 90 ml or 3 ounces

Ingredients: 

  • Unsweetened Cocoa/Cacao powder: 1/4th cup
  • Sugar: 3 tbsps or as per taste
  • Water: 100 ml
  • Instant Coffee: 1 tsp
  • Pure Vanilla extract: 1/2 tsp
  • Coconut oil: 1 tbsp
  • Salt: a pinch 
  • Dark Chocolate (70%): 25 grams

Method: 

  • In a pan mix together cocoa powder, sugar, salt and instant coffee. Now add water and bring it to boil while whisking continuously till everything incorporates. Use a wire whisk.
  • Cook for 2 minutes on low flame while stirring continuously. Stirring is important to avoid grainy syrup.
  • Take it off flame. Then add coconut oil, vanilla extract and dark chocolate and whisk till chocolate melts. 
  • Allow it to cool. Transfer it in a glass jar. Refrigerate for 30 minutes before using. It tastes even better the next day.

Notes: 

  • The chocolate syrup will be thin when it finishes boiling. But it will thicken quite a bit on cooling and even more after refrigeration.
  • It will last you a week or 10 days in refrigerator.
  • The taste of this sauce will depend on the quality of cocoa powder and dark chocolate you will use. So use good quality cocoa powder & dark chocolate. 
  • This recipe gives 3 ounces but it can easily be doubled or tripled.
  • You can add more sugar if you like. I like it bitter sweet.

How you can use it

  • Pour it over icecream, pancakes or waffles
  • Stir it in milk
  • Drizzle it over brownies
  • Make chocolate trifle 
  • Use it as a dip for fruits

Enjoy. 😊

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How to make Almond Milk at Home

While I love the convenience of store-bought almond milk but once you get the taste of your homemade version, it’s hard to go back to store-bought milk. It’s creamier and nuttier than commercial almond milk and of course without thickeners, artificial flavors, stabilizers and no shelf life extending additives.

Almond milk is a nutritious, nut-based dairy alternative and has become popular over the years. It’s dairy and lactose free. Hence, making it a good option for those avoiding dairy or are lactose intolerant.

Including almond milk in an overall healthy and balanced diet certainly has its upsides. Almond is a fabulous source of vitamin E, a nutrient that has antioxidants properties. Since it is low in calories, it can also support your weight management goals. 1 cup of almond milk has only around 40 calories. It also contains heart-healthy poly- and monounsaturated fats and is also free from saturated fat, trans fats and dietary cholesterol.

While homemade almond milk is a great source of nutrients, it is not a good source of protein and calcium but don’t let it stop you. There are plenty of other plant base sources of calcium and protein which you can include in your diet.

Homemade almond milk allows you to control the amount of sweetness and infuse flavors as well as play around with the thickness. It’s amazingly simple- just soak, blend and strain and it is super versatile. You can use this milk for making coffee, add it to your cereals, blend it to smoothies, use it in your favorite baked goods. Once you have it in hands, there are million ways to use it.

How to make Almond Milk

Ingredients: makes 800 ml thick Almond milk

  • 1 cup raw Almond
  • 3 sticky Dates
  • 1/2 tsp Vanilla extract
  • 3 cups of filtered Water

Instructions

  • Soak almonds overnight or for at least 7-8 hours. Now most recipes call for soaking almonds in hot water for an hour or 2. But soaking it for long increases bioavailability of the nutrients and makes milk easy to digest. Also, it makes almond easier to blend resulting in creamier milk.
  • Drain the water. The almonds should be nice and plump. Add soaked almonds in a blender. (Do not peel the skin. Skin contains several antioxidants and prebiotics)
  • Also add de-seeded sticky dates and vanilla extract.
  • Add filtered water and then blend till it is smooth & creamy. Do it for 1 or 2 minutes. The timing will depend on how powerful your blender is.
  • Take a clean muslin cloth and set it over a large bowl. Add almond milk. Use your hands to squeeze and press as much liquid out as possible. This is thick creamy milk.
  • If you want it thin, which I like, put the almond residue back in blender. Add 1.5 cups of water and strain again. This will be thin and less creamy.

Variations:

  1. You can choose sweetener of your choice as well. If you don’t want to use sticky dates, you can either go for maple syrup or honey to sweeten it.
  2. You can also simply go for unsweetened version of almond milk as well.
  3. Flavoring your almond milk is totally your choice. Either you can add vanilla extract like mentioned above or flavor it with cinnamon or raw cacao powder if you like chocolaty milk.
  4. You also try blending it with strawberries or blueberries if berry milk is your thing.

Notes:

  • You can use almond milk right away or refrigerate it in a clean airtight glass bottle for upto a week.
  • Do not throw away the almond residue. This can be added to cakes, cookies, smoothies, energy bites. You can also spread the almond residue on a baking tray and bake it in an oven at 180 C till moisture evaporates. Once cooled, grind it to a fine powder and you have your homemade almond meal ready.


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Spiced Plum and Dragon Fruit Compote with Jaggery

Welcome to my kitchen, where I am always experimenting with fresh and exciting flavors! Today, I’m thrilled to share a delightful recipe that combines the sweet and tangy taste of plums with the exotic flair of dragon fruit. Enhanced with the rich, caramel-like sweetness of jaggery and the warm spice of cinnamon, this compote is a versatile treat perfect for topping your favorite desserts, breakfast dishes, or simply enjoying by the spoonful. Whether you’re a seasoned cook or just love to dabble in the kitchen, this Spiced Plum and Dragon Fruit Compote with Jaggery is sure to become a new favorite. The best part? You can store this compote in a jar and keep it in the fridge for a few days, making it a convenient and delicious addition to your meals throughout the week. Let’s dive into this easy-to-make, yet irresistibly delicious recipe!

Ingredients:

3 ripe plums, pitted and chopped
1 dragon fruit, peeled and chopped
1/2 cup jaggery powder
1 cinnamon stick

Instructions:

Start by chopping the plums and dragon fruit into small, bite-sized pieces. This will ensure they cook evenly and blend well in the compote.

In a medium saucepan, combine the chopped plums, dragon fruit and cinnamon stick and cook for 2-3 minutes.

Now add the jaggery powder. Cook over medium heat, stirring occasionally, until the fruits begin to soften and the jaggery dissolves, about 5-7 minutes. You’ll notice the wonderful aroma of the fruits and jaggery blending together.

Continue to cook for another 10-15 minutes, until the mixture thickens to a compote-like consistency. Stir occasionally to prevent sticking and ensure even cooking.

Remove the saucepan from the heat and let the compote cool slightly. Once cooled, remove the cinnamon stick and transfer the compote to a clean jar. Seal the jar tightly and store it in the fridge. This compote will keep well for a few days, allowing you to enjoy it throughout the week.


Serve the compote warm or chilled. It’s a fantastic topping for yogurt, ice cream, pancakes, waffles, or toast.
You can also enjoy it on its own for a simple, satisfying treat.


Tips:
Adjust the sweetness by adding more or less jaggery powder to suit your taste. For an extra flavor boost, consider adding a splash of vanilla extract or a squeeze of lemon juice towards the end of cooking. This Spiced Plum and Dragon Fruit Compote with Jaggery is not only easy to make but also a wonderful way to incorporate unique flavors into your meals. I hope you enjoy making and eating it as much as I do! Happy cooking!