r/HealthyChicago

Base:

• Frozen mixed berries
• Banana
• Greek yogurt ya milk
• Thoda honey
• Optional: açaí powder ya blueberry puree for purple color

Toppings:

• Sliced strawberry
• Kiwi slices
• Banana slices
• Mango cubes
• Raspberries
• Granola
• Chia seeds
• Pumpkin seeds
• Coconut flakes
• Almond slices
• Honey drizzle

Moong Bhaji (Moong Pakoda) 🌿

Ingredients:

• 1 cup yellow moong dal (soaked for 3–4 hours)

• 1 medium onion, finely chopped

• 2–3 green chilies, finely chopped

• 1 tbsp ginger-garlic paste

• ½ cup fresh coriander, finely chopped

• 8–10 curry leaves, chopped

• ¼ tsp turmeric powder

• ½ tsp red chili powder

• ½ tsp coriander powder

• ¼ tsp cumin seeds

• 2 pinches asafoetida (hing)

• Salt to taste

• Oil for deep frying

Method:

1. Soak the moong dal for 3–4 hours. Drain all the water.

2. Grind the dal into a coarse paste without adding water (or use just 1–2 tbsp if needed).

3. Transfer the paste to a bowl.

4. Add onion, green chilies, ginger-garlic paste, coriander, curry leaves, turmeric, red chili powder, coriander powder, cumin seeds, hing, and salt.

5. Mix everything well until combined.

6. Heat oil in a kadai on medium flame.

7. Drop small portions of the batter into the hot oil.

8. Fry until the bhajis are golden brown and crispy from all sides.

9. Remove onto a tissue-lined plate.

10. Serve hot with tea, green chutney, tamarind chutney, ketchup, or fried green chilies.

Enjoy crispy homemade Moong Bhaji! 😋

🥥 Olya Khobryacha Chicken Curry

🛒 Ingredients:

• 1 kg Chicken

• 2 cups Fresh Grated Coconut (Olya Khobra)

• 3 Medium Onions (finely chopped)

• 2 Tomatoes (finely chopped)

• 2 tbsp Ginger-Garlic Paste

• 2 tsp Red Chilli Powder

• ½ tsp Turmeric Powder

• 2 tsp Coriander Powder

• 1 tsp Garam Masala

• Salt to taste

• 3 tbsp Oil

• Fresh Coriander (chopped)

• 3 cups Water

👩‍🍳 Method:

1. Heat oil in a kadhai and sauté the onions until golden brown.

2. Add ginger-garlic paste and cook until the raw smell disappears.

3. Add tomatoes, turmeric, red chilli powder, coriander powder, and salt. Cook until the masala releases oil.

4. Add the chicken and cook for 8–10 minutes.

5. Grind the fresh grated coconut with a little water into a smooth paste and add it to the chicken.

6. Pour in the water, mix well, cover, and cook for 25–30 minutes until the chicken becomes tender.

7. Sprinkle garam masala and fresh coriander.

8. Serve hot with chapati, bhakri, or steamed rice.

❤️ Rich, creamy, and packed with authentic Maharashtrian flavors!

🌶️ Chicken Kharda

🛒 Ingredients:

• 500 g Boneless Chicken

• 1½ cups Fresh Coriander Leaves

• 10–12 Green Chillies

• 10 Garlic Cloves

• 1½ inch Ginger

• 1 tsp Cumin Seeds

• ½ tsp Turmeric Powder

• Salt to taste

• 3 tbsp Oil

• 2 Medium Onions (sliced)

👩‍🍳 Method:

1. Grind coriander leaves, green chillies, garlic, ginger, cumin seeds, and a little water into a coarse green paste.

2. Heat oil in a pan and sauté the sliced onions until light golden.

3. Add turmeric powder and chicken. Cook for 6–8 minutes.

4. Add the prepared green kharda paste and salt. Mix well.

5. Cover and cook on medium flame for 12–15 minutes until the chicken is fully cooked.

6. Remove the lid and cook for another 3–4 minutes until the masala coats the chicken nicely.

7. Serve hot with chapati, bhakri, or steamed rice.

❤️ A fiery Maharashtrian Chicken Kharda bursting with fresh green chilli and coriander flavors!

🍤 Mummy's Malvani Kolambi Masala

🛒 Ingredients:

• 250 g Prawns (Kolambi), cleaned

• 2 Onions

• Fresh Coriander (finely chopped)

• Ginger-Garlic Paste (coarsely crushed)

• Homemade Malvani Masala

• Homemade Goda Masala

• ½ tsp Kashmiri Red Chilli Powder

• Turmeric Powder

• Salt to taste

• Aagal (Kokum Extract) or Amsul

• Wet Coconut-Onion Masala (Fresh coconut & onion paste)

• 2 tbsp Oil

• 2 Glasses Hot Water

• ½ Cup Coconut Milk

👩‍🍳 Method:

1. Marinate the prawns with ginger-garlic paste, turmeric, salt, and a little Aagal (or Amsul). Let them rest for 15–20 minutes.

2. Finely chop the onions and coriander. Coarsely crush the ginger and garlic.

3. Heat 2 tablespoons of oil in a kadhai.

4. Add Homemade Malvani Masala, Homemade Goda Masala, and ½ teaspoon Kashmiri Red Chilli Powder.

5. Immediately add the wet coconut-onion masala and sauté well until the oil starts separating.

6. Add the marinated prawns and sauté for 2–3 minutes.

7. Pour in 2 glasses of hot water and bring the curry to a rolling boil.

8. Once it boils well for 1–2 minutes, add ½ cup coconut milk and mix gently.

9. Let it simmer for 1 more minute, then switch off the heat and keep it covered for a few minutes before serving.

🍚 Serve hot with steamed rice, bhakri, chapati, or neer dosa.

❤️ Authentic homemade Malvani Kolambi Masala made with traditional family spices, fresh coconut, and creamy coconut milk.

🍛 Maharashtrian Masale Bhat

🛒 Ingredients:

• 2 cups Cooked rice

• 2 tbsp Oil

• 1 tsp Mustard seeds

• ½ tsp Cumin seeds

• 8–10 Curry leaves

• 2 Green chilies (finely chopped)

• 1 Large onion (thinly sliced)

• ¼ cup Peanuts

• 2 tbsp Roasted chana dal (optional)

• 1 tsp Ginger-garlic paste

• 1 tsp Turmeric powder

• 1½ tsp Red chili powder

• 2 tsp Goda Masala

• Salt to taste

• 2 tbsp Fresh coriander (chopped)

• 2 tbsp Fresh grated coconut (optional)

• 1 tbsp Lemon juice

👩‍🍳 Method:

1. Heat oil in a kadhai. Add mustard seeds, cumin seeds, curry leaves, green chilies, peanuts, and roast for a minute.

2. Add sliced onions and sauté until golden brown.

3. Add ginger-garlic paste and cook until the raw smell disappears.

4. Add turmeric powder, red chili powder, Goda Masala, and salt. Mix well.

5. Add the cooked rice and gently toss until every grain is well coated with the masala.

6. Add fresh coriander, grated coconut, and lemon juice. Mix gently and cook on low flame for 2–3 minutes.

7. Serve hot with pickle, cucumber salad, papad, or raw mango slices.

❤️ Aromatic, spicy, and full of authentic Maharashtrian flavors—Masale Bhat is a comforting meal perfect for lunch or dinner!

🍖 Homemade Sukka Mutton & Mutton Rassa Recipe — 80YOM 👵❤️

Ingredients (Approx. 400g Goat Mutton)

• 400g goat mutton (with bone)

• 3 medium onions, sliced

• 2 tomatoes, chopped

• 1 tbsp ginger-garlic paste

• 2 tbsp red chilli powder

• 1 tsp haldi

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 tsp black pepper powder

• 1 tsp jeera

• 2 bay leaves

• 2 tbsp fresh coriander

• Juice of 1 lemon

• Salt to taste

• 5 tbsp oil

• Water as needed

Method

1. Wash mutton and marinate with lemon juice, salt and half the ginger-garlic paste for 20 minutes.

2. Heat oil in a cooker. Add jeera and bay leaves.

3. Add onions and cook until deep golden brown.

4. Add remaining ginger-garlic paste and sauté well.

5. Add tomatoes and cook until soft.

6. Add chilli powder, haldi, coriander powder, pepper powder and salt.

7. Add mutton and roast on medium flame for 8–10 minutes.

8. Add 2 cups water and pressure cook for 5–6 whistles or until tender.

9. Open the cooker and separate some mutton pieces with thick masala for Sukka Mutton.

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🔥 Sukka Mutton

• Take half the cooked mutton with masala into a kadhai.

• Cook on medium flame until the gravy dries.

• Roast until oil separates and masala coats the meat.

• Garnish with coriander and lemon.

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🥣 Mutton Rassa

• Leave the remaining mutton in the cooker.

• Add 2–3 cups hot water.

• Adjust salt and chilli.

• Simmer for 10–15 minutes.

• Garnish with fresh coriander.

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Serve with:

• Rice

• Chapati / Bhakri

• Onion rings

• Lemon wedges

• Boiled egg (optional)

Made with love by 80YOM 👵❤️