WATCH RECIPE VIDEO: Whole green moong cheela
Green moong are rich in protein. You can count moong cheela as a healthy and delicious breakfast. They are also known as Andhra’s Pesarattu Dosa, lentil pancakes or crepes.
It’s very easy and quick to make. Make a smooth batter of soaked whole moong by adding onions, coriander and other spices. Spray some oil on the pan. Spread the batter. Cook both the sides until golden brown and will be ready to eat.
It can be a quick brunch, lunch or dinner menu. For kids lunch menu add some shredded cheese on top of cheela and make a roll.
Serve with a chutney of your choice like coconut chutney or tomato chutney.
|4 hours soaking + 10 min
|Breakfast / lunch / dinner
- 1 cup whole green moong
- 1/4 cup chopped onion
- 2-3 garilc cloves
- 1 inch ginger
- 1/4 cup chopped coriander
- 1 small green chilli (you can use many, according to your spicy level)
- 3/4 tsp cumin seeds powder
- Salt to taste (used 1/2 tsp)
- 2 tbsp oil
- Wash the whole green moon well and soak in 1-2 cup of water for 4-6 hours.
- If you are ready to eat then start making batter. To make a batter add soaked whole green in blender along with their water. Add all the ingredients except oil. Add onion, ginger-garlic, coriander, cumin seeds powder, green chili and salt in a blender. Here I made this cheela for my kid therefore added only one small green chili. You can add more green chilies as many as you want.
- Blend until smooth batter.
- Now bring a non-stick pan to high heat. Then lower it to medium heat. Drizzle some oil. Drop 1/4 cup of batter onto the hot pan. Spread until turns into circular. Cook for 1 minute. Drop 2-3 drops of oil on the top. Flip the side and cook for another minute.
- You will see some golden brown color on both sides.
- Repeat this process for all the cheela.
- Serve with a chutney of your choice like coconut chutney or tomato chutney.
- For kids spread some shredded cheese on top of cheela and make a roll as “Cheese cheela”.
WATCH VIDEO: Ripe papaya and avocado salad
Papaya is a seasonal fruit in India. People are used to eat ripe papaya as a fruit. In India you will found it as a street food – Ripe Papaya Chat.
This salad is the combination of ripe papaya, creamy avocado, juicy tomatoes, and your favourite green and dressed with tangy pink salt and lemon juice, pepper powder and crunchy peanuts. This ripe papaya salad is another delicious way to include papaya in your meal.
Whenever ripe papaya is available, this quick and healthy salad is often on my dinner table.
- 1/2 cup diced ripe papaya
- 1/4 cup diced avocado
- 1/4 cup tomato slices
- 1/4 cup chopped lettuce
- 4-5 baby carrots, chopped
- 8-10 fresh leaves of baby spinach
- 3/4 tsp Pepper powder
- 2 tsp lemon juice
- 1/4 tsp pink salt
- 2 tbsp roasted peanuts (optional)
- 1 tbsp extra virgin olive oil
- Add papaya, avocado, tomato slices, lettuce, carrots and baby spinach in a big plate or bowl.
- Dressed with pepper powder, lemon juice, and pink salt.
- Drizzle some extra virgin olive oil.
- Add some roasted peanuts.
- Toss all the ingredients with fork.
- Serve immediately.
Today I am sharing a healthy recipe with you – banana pancakes. I am not that much crazy about banana but my kid is. Instead of making plain pancakes I have added some mashed banana. My kid loved that!!
These pancakes are actually very simple to make. A pancake is a flat cake, often thin and round. I have used just our everyday ingredients whole wheat flour, mashed banana, eggs, milk and yogurt. Flavored with cinnamon and lightly sweetened with brown sugar.
This is a good, morning breakfast not only for kids but everybody can enjoy it.
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 large ripe banana (about 1/2 cup)
- 1 large egg
- 1/4 cup plain yogurt
- 2 tbsp brown sugar
- 1 cup milk
- 2 tbsp vegetable oil / butter (I used vegetable oil)
- 1 teaspoon vanilla extract (optional)
- Mix the flour, baking powder, salt and ground cinnamon together in a bowl. Set aside.
- In a separate bowl mashed banana using dinner fork Continue mashing until no lumps remain; a few small lumps are OK.
- Then add an egg and whisk together. Whisk in yogurt, milk and brown sugar until combined. If using vanilla extract add in it. In this pancake I did not used vanilla extract but if you want you can add.
- Make a well in the dry flour mixture and pour the wet banana mixture in. Stir gently until just combined.
- Heat a non-stick pan over medium heat. Coat with oil. Once pan becomes very hot, drop 1/4 cup of batter onto the hot pan.
- Cook about 1 minute until the edges look dry and bubbles begin to form on the center or sides. Lift a corner and check if bottom looks brown and golden then flip the pancake using spatula.
- Cook on the other side about 1 to 2 minutes, until the other side is also golden-brown. Coat pan with oil for each pancake.
- Serve immediately with maple syrup, honey or jam.
- These pancakes are tastes best right after they are made and eaten warm. Leftover pancakes can be keep in the fridge for fey days. Before serving make it warm in the microwave about 30 seconds. The taste will not remain same as delicious as when they’re fresh but makes a nice snack.
- Video for recipe : Banana pancakes