Holi Special Diet Recipes – Lentil Chivda, Dry fruit Samosa, Jowar Biscuits,

1. Mixed Lentil & Seeds Chivda

Ingredients

For Lentil Mix

1. Chickpeas – 1/4 cup cooked
2. Bengal Gram – ¼ Cup Cooked
3. Brown Lentils – ¼ Cup
4. Green Moong Beans – ¼ Cup
5. Baking Soda – 1 tsp (1/4 tsp to be used with each lentil & chickpeas)
6. Olive oil – 2 tsp (1/2 tsp to be used with each lentil & chickpeas)
7. Salt to taste

For Chivda Mix

1. Poha (Flattened rice) super thin – 1 cup
2. Sesame seeds – 1 tbsp
3. Flax seeds – 1 tbsp
4. Pumpkin Seeds – 1 tbsp
5. Sunflower Seeds – 1 tbsp
6. Slivered Almonds (Badam)– 2 tbsp
7. Cashews – 1 tbsp
8. Raisins – 1/4 cup
9. Dried Cranberry – 1 tbsp
10. Curry leaves – 8-10
11. Turmeric – ¼ tsp
12. Salt , to taste
13. Oil , for roasting -1/2 tbsp

Method:

For Roasting Lentils & chickpeas

1. Rinse 3-4 times & soak Chickpeas, Bengal Gram, Brown Lentils, Green Moong Beans each separately with baking soda overnight or 6-7 hours.
2. Then rinse them well.
3. Pressure cook – ¼ cup Chickpeas with ½ cup water for just 2 whistles (they should not be too soft or not too hard
4. Pressure cook – ¼ cup Bengal Gram with ½ cup water for just 1 whistle.
5. Don’t Boil or pressure cook Brown Lentils & Green Moong Beans.
6. Take each one of them out on kitchen towel separately & let it get dry for 1 hour.
7. Take each one of them in a mixing bowl separately, add oil and salt or masala (Garam Masala, Garlic flavour, Cumin powder, chat masala, red chilli powder etc can be used for different flavours.)
8. Mix well, transfer into baking tray, spread evenly.
9. Preheat the oven at 175 degree Celsius or 350°F for 10 minutes. Bake these separately at 175 degree Celsius or 350°F: (oven time may vary according to qty of lentils & size of oven)
   1. Chickpeas for 30-40 minutes
   2. Bengal Gram for 20-25 minutes
   3. Brown Lentil & Green Moong Beans for 15-20 minutes.

For Making Chivda Mix

1. Pre-heat oven to 350 F degrees for 8-10 minutes.
2. Place thin poha in a single layer on a baking sheet lined with parchment paper.
3. Roast at 350 F degrees for 15 minutes until crispy, stir once in between. Remove into a large bowl.
4. To the same baking sheet, now add all the seeds, almonds and cashews.
5. Roast at 350 F degrees for 11 to 13 minutes, stirring once in between until the seeds nuts are golden brown in color. Transfer to the same bowl as the poha and set aside.
6. Now heat 1 tablespoon of oil in a pan on medium heat. Once the oil is hot, add the raisins and fry for 1 minute until the raisins swell up.
7. Lower the heat to low and add the curry leaves and stir for 1-2 minutes.
8. Add the turmeric and stir. Curry leaves should be completely crisp by now.
9. Transfer tempering to the bowl of roasted poha and nuts. Add salt, pepper, and the fried raisins.

• Mix everything using a spatula, slightly crush the curry leaves as you mix.

Assembling

Mix the Lentil mixture & chivda mixture & store in an airtight container. Enjoy this guilt free & nutritious savoury snack this Diwali.

2. Dy Fruit Samosa

INGREDIENTS

For the samosa pastry (dough)

1. Whole wheat flour – 1/2 cup
2. Oil – 1 tbsp
3. Carom seeds (ajwain) – 1/2 tsp
4. Salt – 1/4 tsp
5. Warm water to knead the dough

Gluten Free Version:

1. Sorghum (jowar) Flour: 1/2 cup
2. Amaranth Flour/Almond flour – 1/4 cup
3. Arrowroot Powder – 1/4 cup
4. Olive Oil – 1 tsp
5. Rock Salt: ½ – 1 tsp
6. Warm Water: as required, to make soft dough For Lentil Stuffing

For the samosa stuffing

1. Moong dal yellow – 1/3 cup
2. Coriander Seeds Whole – 1/2 tbsp
3. Fennel Seeds – 1/2 tbsp
4. Raisins chopped – 2 tbsp
5. Cashew chopped – 2 tbsp
6. Turmeric – 1/4 tsp
7. Asafoetida -1/4 tsp
8. Garam masala powder – ¼ tsp
9. Jaggery Powder – 1 tsp (optional)

• Chat masala – 1/4 tsp
• Salt to taste
• Olive oil – 1 tsp

Method:

Preparing the dough

1. In a wide bowl mix the flour with salt, carom seeds and the oil.
2. Rub the mixture using both the hand till the mixture look crumbly and the fat is evenly distributed.
3. Add water,1 tbsp each time. Knead the dough to a little firm consistency by adding little water each time. Cover dough with a kitchen towel for 30 min. Meanwhile prepare the stuffing.

For Gluten Free Version – Put together all the ‘For Outer Covering’ ingredients in a mixing bowl, except water. Knead into a soft dough by mixing the ingredients, adding water gradually. Cover and set aside for 10 minutes.

For Samosa stuffing

1. Soak moong dal at least for 4 to 5 hours or overnight.
2. Add Soaked moong Dal to slightly salted boiling water. Cook it for 10 Minutes on medium heat.
3. Drain the excess water & spread dal on a clean kitchen towel and let it dry for 30 minutes.
4. Once the moong dal has cooled down and almost dry, put in a blender. Pulse a couple of times to make a coarse mixture.
5. Dry roast the Coriander Seeds & fennel Seeds & let it cool down. In a frying pan add oil, crushed coriander seeds and fennel seeds.
6. Add raisins, cashew, turmeric powder, garam masala, asafoetida. Fry for couple of minutes till everything is mixed properly.
7. Add well coarse dal mixture to the pan. Fry dal on low heat till all the water is evaporated from the dal and the mixture looks dry.
8. Remove from flame and cool completely

Making the samosas

1. Divide the dough into lime sized balls.
2. Roll out a 5 cms disc from the dough ball and cut it into semi circles
3. Roll and flatten the semi circle once again
4. Apply some water on the outside diameter (base)
5. Overlap one side of the base on to the other so as to form a cone. The water applied on the diameter will help it stick and form a cone
6. Fill two teaspoons of the spiced dal stuffing in the cone
7. Make a small pleat in the centre of the curved side and stick it to the base. Now seal the left and right sides to form the samosa
8. Once all samosas are shaped, line them on a baking tray and put them in a pre-heated oven at 200 degrees C, for 10 minutes
9. Remove them, brush a little oil on them and bake again for 10 minutes

Ingredients:

1. Olive Oil or Vegetable Oil – 3/8 cup or 6 tbsp
2. Jaggery Powder – 2 tbsp (optional)
3. Flax Meal or ground Flax seeds – 2 tbsp
4. Sorghum Flour or Jowar Atta – 1 cup
5. Baking Powder – 1/2 tsp
6. Salt – 1/2 tsp
7. Cumin Seeds – 1 tbsp
8. Water – 2- 4 tbsp

Method:

1. Prepare Flax egg by mixing 2 tbsp ground flax seed in 2 tbsp water & keep it aside for 5-7 minutes.
2. Meanwhile Mix oil & jaggery well.
3. Now add Flax egg to the oil n jiggery mixture.
4. Now Add Sorghum Flour, Baking Powder, Salt & cumin Seeds to the wet mixture

3. Jowar Carrom Seeds Cookies

Ingredients:

1. Olive Oil or Vegetable Oil – 3/8 cup or 6 tbsp
2. Jaggery Powder – 2 tbsp (optional)
3. Flax Meal or ground Flax seeds – 2 tbsp
4. Sorghum Flour or Jowar Atta – 1 cup
5. Baking Powder – 1/2 tsp
6. Salt – 1/2 tsp
7. Carrom Seeds – 1 tbsp
8. Water – 2- 4 tbsp

Method:

1. Prepare Flax egg by mixing 2 tbsp ground flax seed in 2 tbsp water & keep it aside for 5-7 minutes.
2. Meanwhile Mix oil & jaggery well.
3. Now add Flax egg to the oil n jiggery mixture.
4. Now Add Sorghum Flour, Baking Powder, Salt & cumin Seeds to the wet mixture