Stay at Home Stay Healthy with these No Vegetables Recipes

Hello Dimers, Guys in this difficult times vegetables can be scarce, don't worry we have got a range of recipes that are delicious as well as nutritious & Need no vegetables. So try these recipes & Enjoy your Scrumptious meals. Stay Strong & Stay Healthy h4. Panchkuti Dal Panchkuti Dal is a delightful combination of five pulses Serving: 2 Persons Ingredients : * 1 Cup Mixed Dal * 2 Tomatoes (Finely Chopped) (Optional) * 1 Teaspoon Red Chilli Powder (Lal Mirch) * 1 Teaspoon Lemon Juice * 1/4 Teaspoon Turmeric Powder (Haldi) * 1/2 Teaspoon Mustard Seeds (Rai) * 1/2 Teaspoon Cumin Seeds (Jeera) * 1/2 Teaspoon Coriander – Cumin Powder (Dhana Jeeru) * 1/2 Teaspoon Garam Masala Powder * 1 Tablespoon Ghee * Coriander To Garnish (Finely Chopped) * 2 Green Chillies (Hari Mirch) (Slitted) * Pinch of Asofoetida (Hing) * 8-10 Curry Leaves (Kadi Patta) * Salt To Taste * Mixed daal contains equal amounts of Yellow Moong Daal, Tur Daal, Urid Daal, Masoor Daal and Chana Daal. Method : * Mixed Dal contains equal amounts of Yellow Moong Dal, Tur Dal, Urid Dal, Masoor Dal and Chana Dal. * Wash All the Dals together and soak it for half an hour. * Pressure Cook the Dal for 4 whistles. * Roughly blend the boiled Dals to a coarse consistency. * Heat the ghee in a pan and add Rai, Jeera, Chillies, Hing, Curry Leaves and Chopped Tomatoes. * Add Salt, Red Chilly Powder, Turmeric, Dhana Jeera Powder and Garam Masala. * Let the Tomatoes to soften and then add the Boiled Dal To It. * Add Water if needed. * Add Lemon and Chopped Coriander as needed. * Let it cook for a minute or so. h4. Thalipeeth Bhajani Thalipeeth is a famous Maharashtrian dish typically made of three flours, whole wheat, millet and bengal gram flour or besan Ingredients: * 1 cup Wheat * 1 cup Rice * 1/2 cup Jawar * 1/4 cup Chana dal * 1/4 cup Moong dal * 1/4 cup Urad dal * 1 tsp Fenugreek seeds * 1 tbsp Cumin seeds * 1/4 cup Coriander seeds * 1 tsp Carom seeds Method * Heat up a pan on medium heat. * Add wheat and roast on medium heat for about 4-5 minutes. * No need to change the color much of any of the wheat. * Transfer the roasted wheat into a plate. * Add fenugreek seeds on the roasted wheat. * No need to separately roast the fenugreek seeds as they may release their bitterness on roasting. * Heat of roasted grains is enough for fenugreek seeds to release their flavour. * Add rice and roast on medium heat until these turn light golden color. * Transfer the roasted rice into the plate. * Add jawar and roast it on medium heat for about 3-4 minutes. * Take it out into the plate. * Add moong dal, urad dal and chana dal into the pan and roast them together. * Take them out into the plate. * If you roast the grains more then they may release their bitterness into bhajani. * You can add cereals of your choice like nachani, bajra etc. * Add cumin seeds, coriander seeds, carom seeds into the pan and roast them lightly until they release the flavour. * Transfer the roasted spices into the plate. * Let the roasted ingredients cool down and mix them well together. * Grind the bhajani from the mill. * You can make thalipeeth, vade, kadaboli or purya form this bhajani. * You can store this bhajani in air tight container for about 4-6 months. h4. Moong Urad Dosa/Pudla * 1/2 cup Urad dal * 3/4 cup Moong dal * 2 cups Rice -3 to 5  * Green Chillies -1 tsp  * Ginger grated * to taste Salt * 1 tsp Jeera Steps * 10 minsClean and soak urad and moong dal (together in a bowl) and the rice(in another bowl) in water for two hours.   * Grind the dals  with salt, green chillies and ginger and  water to a smooth paste. At this stage, add the rice and grind further until the entire mixture is ground to a smooth paste (about 5 min). The dosa batter should be thinner than the batter consistency for masala dosa but thicker than the neer dosa batter.   * Store the batter at room temperature for 12 hours (for the batter to ferment and rise). If the dosas have to be made later than 12 hours, then the batter can be stored in the fridge (lasts up to 3 to 4 days in the fridge and for a few weeks  in the freezer.  The batter should be at room temperature, to reuse it).   * At the time of making the dosa, add the jeera seeds to the batter. * Heat a flat, ten inch skillet/tava on a medium flame  and pour 1/4 cup of batter on to the center of the tava. With the back of a large spoon or ladle, spread the batter in a circular manner out to the edge of the pan to make a thin round dosa.  Take 1/2 a tsp of oil and dot it on top of the dosa and around the edges.   * Close the lid  and cook for less than a min. Remove the lid and if you want a extra crisp dosa, flip the dosa over and cook for a few seconds more. Remove from skillet/tava. Place on a plate. Serve with chutney or any gravy dish(koorma, huli, sagoo...) h4. Rawa Dosa Rava dosa is a popular South Indian dosa variety. Making rava dosa is very easy and the best part is that no grinding or fermentation is required. INGREDIENTS * ½ cup rava / semolina / suji, coarse (If u r not adding rice flour or maida take rawa 3 cup) * ½ cup rice flour, fine (Optional) * ¼ cup maida / all purpose flour (Optional) * 4 5 spoon dahi first mix with water prepare a smooth paste then pour into rawa orelse u can simply add buttermilk (chas) note : batter should be medium not too watery and not too thick so add buttermilk according to ur rawa * 1 tsp salt * 2½ cup water * 1 chilli, finely chopped * 1 inch gingergrated * ½ tsp peppercrushed * 1 tsp cumin / jeerafew curry leavesfinely chopped * 2 tbsp coriander, finely chopped * 1 onion, finely chopped (Optional) * Coconut small piece grated * 1½ wateroil, for roasting (use oil if needed u can make without oil also it tasty yummy) INSTRUCTIONS 1. Firstly, in a large mixing bowl take ½ cup rava, ½ cup rice flour and ¼ cup maida. 2. also add 1 tbsp curd, 1 tsp salt and 2½ cup water. 3. whisk and mix well making sure there are no lumps. 4. further add 1 chilli, 1 inch ginger, ½ tsp pepper, 1 tsp cumin, few curry leaves, 2 tbsp coriander and 1 onion. 5. add 1½ cup water and prepare a watery consistency batter.rest the batter for 20 minutes making sure the rava has absorbed water. 6. mix well making sure the batter is thin watery consistency.now carefully pour the dosa batter over very hot tawa. 7. lower the flame and cook until the dosa turns golden and crisp.finally, fold the dosa and serve rava dosa immediately with tomato chutney or coconut chutney. h4. Lemon Rice South Indian lemon rice is very popular & is eaten for a quick lunch or dinner Servings : 2 Person Ingredients: * 1 Cup Basmati Rice (Full Grain rice) * 3 Cups Water * Salt To Taste For Tempering : * 1 Tablespoon Ghee or Oil * ½ Tablespoon Cumin Seeds (Jeera) * 2 Slit Green Chillies * 2 Onion (Optional) * ½ Teaspoon Turmeric Powder (Haldi) * 1 Teaspoon Urid Dal * 1 Teaspoon Chana Dal * ½ Cup Lemon Juice * Coriander To Garnish Method : * Wash 1 cup of rice with water 2-3 times and drain out excess of water. * Add 3 cups of water and salt to taste to washed rice and microwave it on high for 20-22 mins. * Steamed Rice is ready. Drain excess water if any. * Heat ghee in a pan and add jeera, urid dal and chana dal. * Roast till golden and crisp. * Add slit green chillies, turmeric powder and steam rice to it. * Add lemon juice and mix them properly. * Garnish with chopped coriander and serve hot with Yogurt (Curd) or pickle. h4. Dal Khichadi Dal khichdi is an easy one pot rice & moong lentil dish made under 30 mins Serving : 2 Person Ingredients : * 3/4 cup Rice * 1/4 cup Yellow Moong Dal * 1/3 cup Green Moong Dal * 1/3 cup White Urid Dal * 1/3 cup Masoor dal * Salt to Taste * 1 tbsp Oil * 1/2 tsp Mustard (Rai) Seeds * 1/2 tsp Cumin (Jeera) Seeds * 1 Tomato (Finely Chopped) * Pinch of Asofoetida (Hing) * 1 Green Chilli * 6-8 Curry Leaves * 1/2 tsp Red Chilli Powder * 1/4 tsp Turmeric (Haldi) Powder * Chopped Coriander To Garnish Method : * Wash and soak all dals for an hour. Mix and add salt to taste and add 4-5 cups of water (level of water should be around 2 finger wedges above the dal). Pressure cook (around 4 whistles) and let pressure go down. * Heat oil in a pan and add rai, jeera, hing, green chilli, curry leaves n chopped tomatoes along with red chilli powder and turmeric. Cook till tomato softens and then add khichdi and mix everything properly. * Garnish with chopped coriander and serve hot with warm yoghurt/curd. h4. Rawa Dhokla Serving : 2 people Rava Dhokla is a popular gujarati snack usually served hot with green chutney or tomato ketchup.  This can also be called Semolina Dhokla or Sooji Dhokla Ingredients : * 1 cup Semolina / Rava / Sooji * 1 cup Dahi / Yoghurt (preferably sour) * 1 cup Water * Salt to Taste * 1/2 cup chopped Coriander / Dhania * 2 chopped Green Chillies * 1 tbsp Oil * 1/2 tsp Fruit Salt (Eno)For Seasoning : * 2 tsp Oil * 1 tsp Mustard seeds * 1 tsp Cumin seeds * 1 Green chilly (slit) * 1 tsp Sesame Seeds Method : * Mix semolina with yoghurt, add salt, green chilli, coriander, oil and water to make a smooth batter ( add water if needed to bring it to a consistency of condensed milk). Keep it for 15-20 mins. * Meantime grease the steel trays of dhokla maker with oil. * Boil around an inch of water in dhokla maker. Add ENO to the above mix, stir and immediately add mix to the greased trays. * Sprinkle red chilli powder or black pepper powder on the mix(optional). Steam on medium flame for 10-12 mins. * Check with toothpick if dhokla is steamed( toothpick should come out clean). For Seasoning : Heat oil in a pan, add mustard seeds, cumin seeds, green chilli, sesame seeds. Sprinkle chopped coriander on steamed dhoklas and pour the seasoning on it.Serve hot with green chutney or tomato ketchup. h4. Curd Rice Curd rice is healthy. Curd reduces bloating, constipation and diarrhoea Ingredients for cooking rice * ½ cup regular rice or 100 grams rice * 1.5 cups water for pressure cooking * other ingredients * 1 cup fresh curd or 250 grams curd (yogurt) * ¼ cup milk or 62.5 ml milk * 1 green chilli chopped * 1 teaspoon finely chopped ginger * 1 teaspoon chopped curry leaves or 4 to 5 curry leaves, chopped * 1 tablespoon chopped coriander leaves(cilantro leaves) for tempering * 1 tablespoon sesame oil * ½ teaspoon mustard seeds * ½ teaspoon urad dal (husked and split black gram dal) - optional * 5 to 6 curry leaves - chopped or kept whole * ⅛ teaspoon asafoetida (hing) * for garnish * 1 to 2 tablespoons pomegranate arils - optional, sweet grapes can also be used instead * 1 tablespoon coriander leaves Instructions cooking rice * Rinse ½ cup rice a couple of times in water. Then add the rice in a 2-litre pressure cooker. * Add water. Stir very well. * Pressure cook rice for 5 to 6 whistles or 8 to 9 minutes till the rice is cooked and softened very well. * When the pressure settles down on its own, remove the lid and check the doneness of rice. The rice has to be more softer than what we cook on a daily basis. * With a spoon or masher, mash the rice. Close the cooker and allow the rice to become lukewarm or come at room temperature. making curd rice * When the rice becomes lukewarm or comes at room temperature, add fresh curd and milk. * Mix again very well and break lumps if any. You can either use the spoon or masher while breaking the lumps. * Add finely chopped ginger, finely chopped curry leaves, chopped green chilies and chopped coriander leaves. * Instead of adding ginger and curry leaves to the rice, you can also fry them in the tempering. * Add salt. Mix very well. Keep aside. tempering curd rice * Heat a small pan or tadka pan and add sesame oil in it. You can use peanut oil or sunflower oil instead of sesame oil. * When the oil becomes hot, lower the flame. Add mustard seeds. * Let the mustard seeds crackle. * Then add urad dal. Urad dal is optional and can be skipped. * Fry on a low flame stirring often till the urad dal becomes golden. * Lastly add the add curry leaves and asafoetida. Mix very well. * Switch off the flame and immediately pour the tempering in the curd rice mixture. Again mix very well. * Serve south indian curd rice topped with a few coriander leaves or pomegranate arils or grapes. You can skip the fruits too and just serve curd rice plain. You can also serve with fried sun dried green chillies or south indian mango pickle h4. Dahi Vada Punjabi food is wholesome and full of rustic flavour. Prep Time : 8-10 hour Cook time : 31-40 minutes Serve : 4 Level Of Cooking : Moderate Taste : Tangy Ingredients for Dahi Bhalla Recipe * Split black gram skinless (dhuli urad dal) 1 1/2 cup * Yogurt 6-7 cups * Red chilli powder 1 teaspoon * Raisins 15-20 * Asafoetida a pinch * Oil for deep-frying * Salt to taste * Rock salt (sendha namak) 1 teaspoon * Mint chutney to taste * Sweet date and tamarind chutney to taste * Roasted cumin powder 2 teaspoons * Fresh coriander leaves chopped 2 tablespoons * Ginger cut into thin strips 1 inch piece * Green chilli chopped 2 Method * Step 1 - Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day. Grind dal to a smooth paste. Whisk half a teaspoon of salt, half a teaspoon of red chilli powder, raisins and asafoetida into the batter. * Step 2 - Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain onto an absorbent paper. These are now called bhallas or vadas. Put bhallas in sufficient quantity of hot water. Leave for two minutes. * Step 3 - Squeeze between your palms to drain out water. Whisk yogurt well with rock salt (kala namak) and salt to taste. Place bhallas on a plate and cover with yogurt. Add mint chutney and tamarind chutney. Sprinkle red chilli powder and roasted cumin powder. Garnish with coriander leaves, ginger julienne and chopped green chillies and serve immediately. Nutrition Info Calories : 2333 Kcal Carbohydrates : 236.8 gm Protein : 121.1 gm Fat : 100.9 gm h4. Dal Dhokli Dal Dhokli is a spicy, sweet, one pot meal, prepared by simmering whole wheat flour bits in a lentil based motley perked with spices How to make Dal Dhokli Ingredients For Dal * 1 cup Tuvar Dal * 1/2 tsp Turmeric Powder * 1 tsp Red Chilli Powder * Salt to taste * 1/2 cup Tomato Chopped (Optional) * 5 cups Water * 1 tsp Jaggery Grated * 3 tbsp Lemon Juice * Fresh Coriander For Garnishing * Roasted Peanuts For Garnishing For Dhokli * 1 cup Whole Wheat Flour * 2 tbsp Besan * 1 tsp Salt * 2 tsp Vegetable Oil * 1 tsp Ajwain * 1/2 tsp Turmeric Powder For Tempering * 2 tbsp Ghee * 1/4 tsp Hing * 1 tsp Cumin Seeds * 1 tsp Mustard Seeds * 10-12 Curry Leaves * 3-4 Green Chilli  * Slit into half InstructionsFor Dal * Wash the dal and add it in a pressure cooker along with turmeric powder, red chilli powder, salt, tomato and 4 cups of water.Pressure cook until dal is softened. * Remove the pressure cooker from heat and let the pressure release.Add jaggery, 2 cups of water and lemon juice in the dal and mix well. * For DhokliAdd whole wheat flour, gram flour, salt, vegetable oil, ajwain and turmeric powder in a bowl and mix well.Add little water and knead to make a soft chapati like dough. * Make small balls from the dough and roll to make a thin chapati.Cut the chapati into small pieces of any desired shape.Add the pieces in the cooked dal. * Add some more water if the dal is too thick. * Cook for 10-12 minutes on medium heat until the dough is cooked properly. * For TemperingHeat ghee in a pan.Once the ghee is how, add hing, cumin seeds and mustard seeds and let them crackle for a few seconds. * Add curry leaves and green chilli and fry for a few seconds.Pour the tempering over the dal and give it a gentle mix.Garnish the dal dhokli with fresh coriander and sprinkle roasted peanut on top.Serve hot. h4. Gatte Ki Sabzi It is a Rajasthani / Gujarati dish which is usually consumed with Chapati or Rice Serving : 2 Persons Ingredients : For Gatta : * 1/2 cup Besan (Gram Flour) * 1 tsp Red Chilli Powder * 1/2 tsp Turmeric (Haldi) Powder * 1 tbsp Oil * Salt To Taste For Gravy : * 1 tbsp Oil * 1/2 tsp Mustard (Rai) Seeds * 1/2 tsp Cumin (Jeera) Seeds * 1/2 cup Water * 1 tsp Red Chilli Powder * 1/2 tsp Turmeric (Haldi) Powder * 1/2 cup Sour Curd/ Yoghurt (warm) * Salt To Taste Method : * For Gatta, Mix all the ingredients and knead into a soft dough using water. Divide into 4 equal balls and roll out into thin rods (a little thicker than pencil) jain_gatta_nu_shaak_1and cut it into equal parts and keep it aside (should have around 40 gatta). * For gravy, heat oil in a pan and add mustard seeds. Once it crackles add cumin seeds and 1/2 cup of water and dry masalas. When water starts boiling, add all the gattas in the gravy and let it cook properly for around 4-5 minutes. Once all gattas are cooked (can eat one and check if gatta are cooked properly), add warm and whipped curd to the gravy and mix. Remove from the flame and serve hot with roti or rice. h4. Rajasthani Dana Methi & Papad Ka Saag Recipe Rajasthani Methi Papad Ki Sabji recipe is simple to cook. A tasty as well as highly nutritious and traditional side dish Ingredients * 1/3 cup Methi Seeds (Fenugreek Seeds) * 2 Papads , medium sized, I used Bikaneri Haldiram's Papad * 1 cup Curd (Dahi / Yogurt) * Salt , to taste * 1 teaspoon Red Chilli powder * 1 teaspoon Turmeric powder (Haldi) * 1 teaspoon Cumin powder (Jeera) , roasted * 1 tablespoon Coriander Powder (Dhania) * 1 tablespoon Sunflower Oil * 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) * 20 Raisins , optional * 1/2 teaspoon Mustard seeds * 1/2 teaspoon Cumin seeds (Jeera) * pinch Asafoetida (hing) How to make Rajasthani Dana Methi & Papad Ka Saag Recipe * To prepare Rajasthani Dana Methi Papad Ka Saag Recipe, wash and soak Dana methi/fenugreek seeds in clean water for about 15 minutes and bring to a boil till seeds swells up, but not burst out. Drain the water and keep boiled seeds aside. * In a bowl, take yogurt and add chilli powder, salt, turmeric powder, cumin powder and mix well to form a paste. * Heat oil in a wok, break Papads into pieces and fry in the oil.Take out fried papad pieces on a paper towel. * In the same Wok, Add mustard seeds, cumin seeds and asafoetida in hot oil. Add yogurt and spices mix paste and cook for 2-3 minutes, till it comes together and cooks well. * Add boiled Dana-Methi/fenugreek seeds and mix well. Add about 1-1.5 cup of water and bring to a boil. * Add fried papads and let it simmer for about 2-3 minutes. * Add fresh kasoori methi raisins, cover and simmer for 1-2 minutes and switch off the flame. * This Saag gravy will be absorbed/reduced further upon cooling. So keep the consistency accordingly while adding water. * Serve Rajasthani Dana Methi Papad Ka Saag Recipe hot with Bajri Ki Roti or Missi Roti alongside raita.