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Bored with the same palak saag? Try This Delicious Palak Raita| Spinach Raita

Spinach is an excellent source iron, vitamin C and E, potassium, and magnesium. You can enjoy spinach in so many different ways cooked, raw or frozen. Either eat in chilled salad or sauté with your favorite veggies or make a smoothie but if you are bored using all these way spinach dry this Spinach/Palak raita. This is the best way to use those extra palak and when you are bored with the regular palak saag or palak roti or smoothie. This Spinach Raita is a refreshing and healthy side dish that pairs perfectly with dal rice, parathas, or can be enjoyed on its own. It’s simple to make and adds a delightful twist to your meal.


  • Oil
  • 1 tsp Cumin seeds
  • 2 cups Palak (spinach), chopped
  • Salt, to taste
  • 1 cup Curd (yogurt)
  • 1 tsp Roasted Cumin powder
  • 1/2 tsp Black salt
  • 1/2 tsp Red chilli powder
  • Additional Salt, to taste


Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add the chopped palak (spinach) and sauté until the water evaporates and the spinach is cooked through. Add salt to taste while sautéing.

In a bowl, beat the curd until smooth. Add roasted cumin powder, black salt, red chilli powder, and a little more salt to the curd. Mix well to combine.

Once the spinach has cooled slightly, add it to the curd mixture. Mix well to ensure the spinach is evenly distributed.

Serve chilled as a side dish with dal rice, parathas, or enjoy it just like that. I hope you enjoyed reading this recipe. Do give this recipe a shot. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you.

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A perfect and foolproof Jowar Bajra Roti Recipe

When winter rolls around, or when I’m on a diet, there’s one recipe I always turn to: Jowar Bajra Paratha. This wholesome and nutritious paratha is incredibly satisfying and pairs beautifully with jaggery or any curry sabji. Not only is it a staple during colder months, but it’s also a fantastic option for those looking to incorporate more healthful grains into their diet. So lets see how to make perfect jowar bajra paratha.


1 cup Jowar Flour

1 Cup Bjara Flour

Water as needed

Ghee for Cooking


In a mixing bowl, combine the jowar flour and bajra flour. Gradually add hot water to the flour mixture. Keep adding water until the mixture comes together to form a soft and pliable dough. Knead the dough for a few minutes until it becomes smooth. The hot water helps in binding the flours.

Divide the dough into equal-sized portions to make roti. Take a portion of the dough and dust some flour to prevent sticking. Roll out the ball into a round roti. Heat a tawa on medium-high heat. Place the rolled paratha on the hot tawa. Cook for a minute  Flip the paratha and cook the other side. Apply ghee on both sides for added flavor and to keep the roti moist.

Once both sides are cooked and crispy, remove the roti from the tawa. Serve hot with jaggery or a curry of your choice.

Enjoy your nutritious and wholesome Jowar Bajra Roti! 🌾🍽

Do try out this simple recipe. I am sure you guys will love it. Let me know what other kind of millet roti you make at home in the comments section. It will be great to know.

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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.


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

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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Best Guacamole Recipe (Easy, Fresh and Authentic)

I absolutely love avocados for their rich buttery taste. Guacamole is an avocado-based dip or spread that originated in Mexico. Mexico cuisine is quite incomplete without guacamole. Making guacamole at home is super easy. It will literally take you 5 minutes with which you can make a classic side dish. You can spread guacamole on a toast, serve with tacos, chips, tortillas or burrito bowl.

Avocados are well loved for its buttery rich creamy flavour. Authentic guacamole doesn’t contain fillers and unnecessary ingredients. All you need is ripe avocados, onion, tomatoes, cilantro, lime juice, garlic, and salt. Easy and delicious! The key to making a good guacamole is to keep it simple. Do not get too fancy with the ingredients. Keep it plain and simple!

Pick ripe avocado for best guacamole. How to pick ripe Avocado?

Pick ripe but firm avocado. We are not looking for soft mushy ones for this recipe. 

  • Ripe avocados will yield to firm gentle pressure in the palm of your hand. 
  • If avocado is ripe, it may have a darker colour but colour can vary so it is best to go by feel as well as colour. It will feel lightly soft but it will not feel “mushy” to the touch.
  • The “stem trick” can also help you determine—by pulling off the nubby stem—how ripe an avocado is. If it comes off easily and the color is bright green, it’s ready.
  • Another indicator is the skin. Feel for bumpy skin. Avocados that are ready to eat will have a bumpy and not smooth skin.

Avocado Benefits 

Incorporating avocado into a varied, healthy diet can provide a number of benefits.

  1. They are loaded with vitamins, potassium and antioxidants. Avocados are a source of Vitamin C, E, K, and B6, as well as riboflavin, niacin, folate and pantothenic acid.
  2. They are excellent source of omega 3 fatty acids. These are good fats which helps a person feel fuller in between meals. Eating healthy fats supports skin health, enhances the absorption of fat-soluble vitamins and minerals
  3. Avocados also contain high levels of phytochemicals and carotenoids, which may have anticancer properties.
  4. It can also help you loose weight. A half-cup of guacamole has about 6 grams, almost 1/4, of your daily fiber needs. Fiber helps you feel full, so you’re less likely to overeat. Although avocados are high in fat, it’s mainly healthy monounsaturated fat which will not lead to unnecessary weight gain. 
  5. Avocados can also help lower “bad” cholesterol, triglycerides, and blood pressure.

How do you make Guacamole?


  • 2 large ripe Avocados
  • Juice of 1 Lemon
  • 1 clove Garlic, minced
  • 1 small Onion, chopped very fine
  • 1 small Roma tomato, chopped very fine
  • 1 small Jalapeño, chopped finely
  • Handful of finely chopped Sweet Basil leaves (optional)
  • Handful of finely chopped Cilantro
  • Salt, Black pepper and Cayenne Pepper to taste


  • Slice the avocados in half, remove the pit, and scoop into a mixing bowl. 
  • Mash the avocado with a fork and make it as chunky or smooth as you’d like.
  • Add the remaining ingredients and stir together. Give it a taste test. Add more salt or lemon juice if needed.
  • Refrigerate the guacamole for 30 minutes before serving. It tastes best when it is cold.

How to store the leftover

Guacamole is best consumed the same day because it oxidizes and turns brown quickly. There are lot of old wives tales that tell you to keep a pit in guacamole to prevent it from browning but I tell you none of this works. 

The most common guacamole preservation hack is placing plastic wrap directly on the guacamole and refrigerate it to prevent oxidation. This may work for a day or two.

Happy eating! Do try out this easy peasy recipe and let me know in the comment section how you liked it. 🙂

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Energize Your Mornings: Kale Chane Chila for a Protein Punch

Kale chane, or black chickpeas, are a powerhouse of nutrition, packed with protein, fiber, and essential vitamins. Incorporating them into your diet can significantly boost your energy levels and overall health. One delicious and wholesome way to enjoy kale chane is by making chila, a protein-packed breakfast that is both tasty and nourishing.


For the Chila Batter:

1 cup soaked and boiled kale chane (black chickpeas)
1 cup rava (semolina)
1/2 cup curd (yogurt)
Handful of coriander leaves, chopped
2-3 green chilies, chopped (adjust to taste)
1/2 inch ginger, grated
1 teaspoon cumin seeds
Salt to taste

For the Stuffing:

1 cup grated carrot
1/2 cup grated cheese (use your favorite variety)
Handful of coriander leaves, chopped
Oil or butter for cooking
Water, as required


In a mixer grinder, combine the soaked and boiled kale chane, rava, chopped coriander leaves, chopped green chilies, grated ginger, cumin seeds, curd, and salt. Blend until you get a smooth batter. If the batter is too thick, you can add a little water to achieve the desired consistency, similar to regular dosa batter.

Transfer the chila batter to a bowl and set it aside.

For the stuffing, mix together the grated carrot, grated cheese, and chopped coriander leaves in a separate bowl. This will be the delicious filling for your chila.

Heat a dosa or a non-stick tawa over medium heat. Once the tawa is hot, drizzle a little oil or spread a small amount of butter on it. Pour a ladleful of the chila batter onto the center of the tawa. Using the back of the ladle, gently spread the batter in a circular motion to form a thin chila. Allow the chila to cook for a couple of minutes until the bottom side turns golden and crispy. Spoon a portion of the prepared stuffing mixture onto one half of the chila.

Carefully fold the other half of the chila over the stuffing to create a half-moon shape. Cook the stuffed chila for another 2-3 minutes, pressing gently with a spatula to ensure even cooking and to melt the cheese. Flip the chila over and cook the other side until it becomes crispy and golden brown. Once both sides are cooked to your liking, remove the stuffed chila from the tawa and place it on a serving plate.

Repeat the process with the remaining batter and stuffing to make more chilas.

Enjoy your nutritious and flavorful chila that’s packed with protein, cheesy goodness, and the health benefits of kale chane!

We hope you enjoy making and eating this nutritious and delicious Kale Chane Chila as much as we do! Give this protein-packed breakfast a try, and let us know how it turns out for you. If you have your own unique twist on Kale Chane Chila, we’d love to hear about it. Share your feedback and your versions in the comments below or tag us on social media. Happy cooking!