Food my passion, cooking is fun and health my priority. Ritzinkitchen is formed to showcase my passion and talent and let others learn too.
Inspired by my mom, Lt. Mrs Manjit Kaur, I have started this blog to keep my hobby alive which I may take it up step further in future. I am not born expert and my recipes are sheer experiments which turned out well enough to be shared. Beginners may love it and rest may like to give it a try.
Moong sprouts chat
Mung bean sprouts are low in calories, have fibre and Vitamin B, and deliver a boost of vitamins C and K. Mung bean sprouts can carry bacteria, so raw sprouts should be avoided by children, pregnant women, the elderly and anyone with a weakened immune system. You will loose some of the nutrients, but you will kill any potential bacteria, by cooking the sprouts. This is the reason why I steam or cook the sprouts in all my dishes since Sprouts are being liked in my family a lot. Sprouts salad, sandwiches and chilas are common breakfast in my home. You must try my oats sprouts tikkies, the delicious and healthiest invention so far. 😆😊
When you are in hurry and want a quick but healthy salad or chaat sprouts makes a very good combination in your meal. Best to serve if guests are at home.
Sprouting beans is also an art. One should be careful to sprout in a clean cloth and keep changing the water to avoid bacteria or fungus. Stale water gives it a foul smell and taste too. Also sprouting in dark leaves a bitterness in sprouts.
Take clean mung beans. Remove stones if any. Wash them thoroughly to remove dirt. Soak them in filtered, boiled and cooled water for min 8 hours. Sometimes you might see them begin sprouting while still soaking.
Sprouting at home is hygienic and has the benefits of freshness. Ready sprouts in market are generally chemicallyvtreated and carries risk of contamination too, while homegrowns are chemical free, zero risk of contamination if sprouted carefully. Lets learn how to sprouts first.
Wash them in clean water and drain water.
Now we can keep them in a container and cover , let them sprout on their own. Rinse them inbetween till sprouts comes.
Or else you may put them in a clean muslin cloth. Bring together and roll tightly the edges and make a knot. Place in a container. Air must be able to circulate. Keep it in airy dark and warm place. Keep cloth moist. I just keep sprinkling water on cloth every 1 hr. Sprouts comes in 3 to 5 hrs depending on weather conditions. These sprouts stay fresh for 2 days in refrigerator but better to consume fresh.
Now the quick chaat recipe
Saute 3 cups sprouts in a pan in 2 tsp oil for 6-7 mins. Let it get steamed little covered sprinkling little water in between.
Add seasoning of your choice - freshly grounded roasted jeera, black salt, black pepper, chaat masala, saunf powder a pinch, saunth powder a pinch, red chilly powder, chopped green chillies, onions optional, salt, etc.
Mix well. Saute for another 1 min and switch off.
Add chopped cucumber, tomatoes, fresh coriander leaves as per choice, sprinkle little lemon juice.
I never knew I would become so addictive of dhoklas. I can bet no one makes or brings so much variantions in it as I do. I keep making them so often that they are easily put to my experiments but my efforts never go waste. They always turn out nice, soft, spongy and flavourful. Be it in combinations or just plain I keep changing the ingredients. For last 2-3 yrs dhoklas are always there in breakfast minimum twice a week. Rest days I experiments with idlies 😂😂. Lol by now you all know how my mind works... I am more inclined towards steamed and non oily breakfast. Yes lighter to stomach. On weekends and holidays I prefer skipping breakfast and do brunch at one go so dhoklas are my weekdays preference and also they are quick to prepare, thus making it an easy choice to opt for when I am short of time.
Dhoklas known to be gujarati's savoury can be made with different ingredients and combinations. I had earlier posted many such variations. Some needs to be fermented, some are insta…
kebabs as the name suggests are the ultimate eat-on-the-go food. Usually it is served as an appetizer with chutneys and dips. There are number of healthy , easy and quick kebabs varities which are irrestible to make and my Chana kebab urf cutlets urf tikkies urf urf urf call it by any name is much more delicious than you can think of.
You can keep it ready beforehand and as guests comes can just shallow fry in a pan and serve hot and crisp.It serves the purpose both of the appetizers as well as snacks. Also you can pack and carry while travelling.Saves your outdoor unhealthy munching if you carry them along , I usually carry something like this when I am hungry and has time to reach back home.
I knew making tikkies out of chana dal wont disappoint me as earlier also I had had my hands on Oats moongdal tikkies which still standsout in taste. Nevertheless, I wanted to try chana dal now but did not combine with oats this time. Instead added bread crumbs and mashed potato,I did not wante…
Baking is something I rarely do. Not that I dont like to but I dont get time with infant at home.But still I get time to experiment with things around me when I am in kitchen 😂😂
There were some over riped elaichi kela ( smaller bananas) lying and I knew no one would eat it so naturally my indian desi dimag ki batti jali ! Lol, I thought of making banana cake I read few days back on a food group but neah.... no baking. What to do? Ok I can make banana cake appams. With no recipe in mind I just thought to make it with rice flour afterall sweet rice flour appams are been made in south . Right na !
Keeping it simple , I combined rice flour, semolina, milk and bananas to a cake like batter. And appam cakes were ready in a jiff ! Finished in no time. Ooh la la !
It can be a good kids party item.
Makes 15 appam cakes
3/4 cup rice flour
1/4 cup semolina / suji
3 tbsp sugar
3 ripe elaichi kela
1/2 cup milk
1 tsp baking soda
3 tbsp raisins
2 drops vanilla essence