New Recipes
Simple Moong dal
Simple Moong Dal is an easy , quick to make Indian dal made with split yellow moong beans. It is made with the tempering made with ghee, garlic, green chili and curry leaves. Served with rice or roti simple moong dal is a comforting weeknight food and is easy to digest. It can be either made direclty in a pot or can be made using pressure cooker. Skip ghee and add oil to make it vegan and skip asafoetida to make it glutenfree.
I have served the simple moong dal with bharela ringan batata nu shaak, bhindi aloo, bajri rotla, boiled beetroot. You can serve moong dal either with bhakri , roti or plain rice for simple meal.
Friends do try this quick and easy recipe and share your feedback with me.
Khao dilse, khilao dile aur banao dilse…
Simple Moong Dal
Simple Moong Dal is an easy , quick to make Indian dal made with split yellow moong beans. It is made with the tempering made with ghee, garlic, green chili and curry leaves. Served with rice or roti simple moong dal is a comforting weeknight food and is easy to digest. It can be either made direclty in a pot or can be made using pressure cooker. Skip ghee and add oil to make it vegan and skip asafoetida to make it glutenfree.
Servings: 4 people
Calories: 140kcal
Equipment
- bowl
- spoon
- knife
- pressure cooker
- laddle spoon
Ingredients
- 100 g moong dal yellow without skin, washed and soaked for 30 minutes
- 1 tbsp ghee clarified butter
- 7 cloves garlic peeled and finely chopped
- 10 curry leaves
- 2 green chili chopped
- 1/4 tsp turmeric powder
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
- 3 cup water or more to adjust the consistency of the dal
- 1 tbsp coriander washed and finely chopped
- 1/2 tbsp lemon juice (optional)
- salt as per taste
Instructions
- Wash and soak the moong dal for 30 minutes.
- Heat ghee in a pressure cooker pan. Add mustard seeds and cumin seeds and let they crackle.
- Add chopped garlic, chopped green chili, curry leaves and asafoetida. Saute them for a minute till aromatic and garlic turns golden.
- Add turmeric and mix well.
- Add the soaked moong dal along with the water.
- Add 2.5 cups of water and add salt and mix well.
- Bring the dal mixture to boil. Now cover with the pressure cooker lid with whistle and pressure cook the dal for 3-4 whistles on high heat and 2 whistles on low heat.
- Let the pressure cooker cool by itself. Remove the whistle and open the lid of pressure cooker. The dal is cooked and ready.
- Now with the help of laddle spoon mix the dal well. Add the remaining half cup of water and mix well. Add more water if needed to adjust the consistency of the dal.
- Add lemon juice and mix well. The simple moong dal is ready to serve.
- Remove the hot dal in serving bowl. Garnish with coriander leaves and a dollop of ghee.
- Serve dal with roti, rice, rotla, bhakri and vegetable and salad. I have served the dal with bhindi aloo, bharela ringan batata nu shaak, bajri rotla, beet root.
Nutrition
Calories: 140kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 90mg | Potassium: 353mg | Fiber: 5g | Sugar: 3g | Vitamin A: 149IU | Vitamin C: 59mg | Calcium: 64mg | Iron: 2mg
Revitalising Orange Carrot Tomato Juice
Revitalising Orange Carrot Tomato Juice is a fresh juice flooded with antioxidants, vitamin C and A. A glassful of this vibrant colored juice detoxifies your body, helps in building immunity to fight against any disease, revitalizes and energizes your skin and body. Enjoy this no sugar, vegan and glutenfree juice for your breakfast, mid morning snack or afternoon drink.
Nowadays I have got some extra time since everything is lockdown due to Covid -19. Schools and offices and other sport activities are closed. So I am utilizing this time to make different juices with different combinations for my family that will help the to boost up the immunity to fight against all the diseases and will revitalize and energize them for the whole day.
I like to use fruit and veggie together to make this power pack juices. I am sharing with you all the recipe of orange carrot and tomato juice that is enjoyed by my family. We have this juice around 11.00 am as a mid morning snack. Since everyone is at home it is easy to serve them at this time.
I have not added any sugar to the recipe. The sweetness of carrot balances the tangy taste from orange and tomato. However you can add sugar or honey if you need additional sweetness.
So friends do try this recipe and please share your feedback with me.
Please find below the list of more different juices that I have shared earlier with you and please do try them too..
Khao dilse, khilao dilse aur banao dilse….
Revitalising Orange Carrot Tomato Juice
Revitalising Orange Carrot Tomato Juice is a fresh juice flooded with antioxidants, vitamin C and A. A glassful of this vibrant colored juice detoxifies your body, helps in building immunity to fight against any disease, revitalizes and energizes your skin and body. Enjoy this no sugar, vegan and glutenfree juice for your breakfast, mid morning snack or afternoon drink.
Servings: 4 glass
Calories: 19kcal
Equipment
- bowl
- sieve
- spoon
- knife
- Mixer grinder or blender
Ingredients
Instructions
- Add chopped tomatoes and carrots in the mixer grinder jar.
- Grind it.
- Add orange pieces. (see that seeds from the orange are removed or else the juice will turn bitter)
- Blend the mixture well. (Add sugar or honey around 1 tbsp at this stage if you prefer additional sweetness in your juice).
- Add water and blend all together. The juice is ready.
- Sieve the juice in a bowl to remove any tomato skin and orange skin.
- Press it well with a help of spoon. Discard the residue.
- Mix the juice well and if you want chill add some ice cubes and mix well.
- Pour the juice in a serving glass and enjoy it fresh or can chill for 30 minutes in refrigerator in an glass container and then serve. (But do not keep the juice longer as the orange will turn bitter and it is best to consume juice when it is freshly made).
Nutrition
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5351IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg
Vateli Chana Dal Na Khaman
Vateli Chana Dal Na Khaman is a popular Gujarati non fried snack made by steaming the fermented batter made by soaking and crushing the chana dal. A tempering made of oil, mustard seeds, asafoetida, chilies enhances the flavor of the khaman. It is served with hot cup of tea or coffee as a popular snack in Gujarat. The khaman is protein rich.
Once again sharing with you all one of my mother in law’s (Geeta Shah ) most demanded recipe at our home – vateli chana dal na khaman. Infact we say :”Geeta na khaman” in our house.
I had shared with you all earlier the recipe of making instant khaman dhokla. It does not need any fermentation, soaking or grinding. You can make it instantly when you are in hurry and have not time to follow the lengthy process.
Since my mother in law is with us in Sydney, we are glad to enjoy the dishes made by her. Vateli chana dal na khaman is enjoyed by everyone in our house and mostly my mother in law makes it for everyone. She would soak the chana dal for 5-6 hours, then drain and grind it to a coarse paste along with green chili and ginger. She will leave the mixture to ferment for 4-5 hours. She would then pour the batter in a greased tin or tray and steam in the steamer for 20 minutes. Once the steam cake is cool, she would cut into pieces and serve us by stir frying the pieces of khaman in a tempering made with oil, mustard seeds, asafoetida, chili. (My father in law will always request her to add more mustard seeds in the tempering). We all would relish her delicacy with a cup of hot tea.
Variation of khaman like tam tam khaman, palak khaman can be made by stir frying the khaman pieces in spinach puree, red chili powder etc.
If we had left over khaman then the next day my mother in law will grate the khaman and stir fry the mixture in a tempering made with oil, mustard seeds, garlic paste , green chili and ginger paste, asafoetida, water and sugar to make sev khamani . Lemon juice is added to the mixture and is served hot by garnishing with sev, coconut, coriander leaves and pomegranate. She would serve it for the breakfast next day.
So friends, I hope you liked the recipe and will give it a try. Please do share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Vateli Chana Dal Na Khaman
Vateli Chana Dal Na Khaman is a popular Gujarati non fried snack made by steaming the fermented batter made by soaking and crushing the chana dal. A tempering made of oil, mustard seeds, asafoetida, chilies enhances the flavor of the khaman. It is served with hot cup of tea or coffee as a popular snack in Gujarat. The khaman is protein rich .
Servings: 24 pieces
Calories: 32kcal
Equipment
- bowl
- mixergrinder
- mixing bowl
- tin or tray
- steamer
- spoon
- knife
- spatula
- heavy bottom pan
- wire rack
Ingredients
- 1 cup chana dal
- 3 green chili chopped
- 1 inch ginger peeled and chopped
- 1/4 tsp turmeric powder haldi
- 1.5 tsp fruit salt plain, eno
- 1 tbsp oil
- 1 tbsp curd
- 2 tbsp water
- oil for greasing tin or tray
- salt as per taste
For tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/4 tsp asafoetida hing
- 2 green chilies slit
- 1/4 cup water
- 2 tbsp coriander washed and finely chopped
Instructions
- Wash and soak the chana dal for 5-6 hours.
- Drain the water from the soaked chana dal. Reserve some water for grinding the dal if neccessary. Put the drained chana dal in the mixture grinder. Add chopped ginger and green chili.
- Crush the dal coarsely in the grinder . .
- Add the reserved water around 2 tbsp if needed to grind and grind the dal to a coarse texture
- The texture of the ground dal should be coarse as shown. (If you like then you can leave around 1 tbsp of soaked chana dal without grinding and then add it to the batter. The bits of chana dal adds crunch and tastes delicious when we bite the khaman)
- Remove the crushed coarse dal mixture into a bowl.
- Add yogurt, turmeric powder and salt. Mix well and cover and keep aside for 3-4 hours for fermenting.
- Now after 3-4 hours mix the mixture lightly. Add fruit salt and 2 tsp of water on it.
- Mix it lightly. The mixture will rise.
- Pour the batter in the tin ( square 8" x 8") or round deep dish greased with 1/2 tsp of oil. Place the tin in the big pot filled 1/4 th with boiling water (or steamer) and cover and steam for 20 minutes.
- Remove from the steamer and let it stand for 5 minutes. With the help of the knife lose the edges and unmould. The steamed cake is ready. Let it cool on the wire rack.
- Once cool, cut into small square pieces.
- The khaman are so soft and spongy.
- For the tempering – Heat oil in a pan. Add mustard seeds.
- When the mustard seeds start to crackle, add slit green chili and asafoetida.
- Add water.
- Let it boil for 4-5 minutes.
- Add chopped coriander.
- Add the cut khaman pieces and toss them genlty. The khaman are ready to serve.
- Serve the vateli dal na khaman with green coriander garlic chutney and hot cup of tea or coffee. They can be packed for lunch box or potluck or picnic.
Nutrition
Calories: 32kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg
Sev Khamani
Sev Khamani is a popular, non fried, delectable Gujarati snack made with Bengal gram (chana dal). It is soft and grainy in texture with a flavorful taste that is balanced of spice, sour and sweet taste from green chili, lemon juice and sugar. It is served with sev (fried gram flour vermicelli) and pomegranate that adds crunch to every bite of the dish. It can be served for breakfast or evening snack or can be packed for a potluck party!!
We were invited with other group of friends at a friend’s place (Dr Puneet SIngh and Dr Neelam Singh) for Holi celebration. It was a potluck and so everyone prepared and brought their special dishes like dahi bhalla, chana dal kachori, hadvo, pav bhaji, chole puri, pakora, rice, pasta, cupcakes, kheer, kesari bhath, etc.
My mother – in -law (Geeta Shah) and father in law (Chetan Shah) are with us here in Sydney. Geeta Shah is an amazing cook and everyone at our home is fond of the delicious sev khamani prepared by her. So for the occassion of Holi I thought of taking Sev khamani prepared by her for the potluck. The sev khamani was loved by each and everyone at the celebration and everyone appreciated her efforts.
Sev Khamani can be prepared in two ways:
- Soak the chana dal for 5-6 hours. Grind the chana dal coarsely. Heat a generous amount of oil in the pan. Add mustard seeds, sesame seeds, asafoetida, turmeric, ginger garlic paste, green chili paste, chopped green chili. Add the chana dal and salt and cook of medium heat till chana dal is cooked. Add sugar, coriander and lemon juice. Mix well and serve the hot khamani garnished with coriander, coconut, sev and pomegranate.
- Soak the chana dal for 5-6 hours. Grind the chana dal coarsely with ginger, garlic, green chili. Let the mixture rest for couple of hours. Now add eno the the batter and steam the batter for 20 minutes. A steam cake is prepared. ( This steamed cake can be served as khaman). Now grate the steamed cake and then cook the grated mixture with the tempering prepared with mustard seeds, sesame seeds, asafoetida, ginger garlic paste, green chili paste, green chili, sugar, lemon juice, water. Mix well and cook for 5 minutes and serve hot garnished with coriander, coconut, sev and pomegranate.
My mother in law prefers making the khamani with the second way. She had made the sev khamani using second method for the Holi celebration. Authentically the sev khamani is prepared using first method. The khamani is soft in texture made using the first method. The khamani made using second method is grainy in texture and hence we at our house preferred the khamani made using the second method.
The secret of the good khamani lies behind the taste. Lots of garlic and oil is added to flavor the khamani and the spice, sour and sweet taste of the khamani is balanced using green chili, sugar and lemon juice.
Friends do try out this delicious recipe and treat your family with some new snack. Please share your feed back with me.
Khao dilse, khilao dilse aur banao dilse….
Sev Khamani
Sev Khamani is a popular, non fried, delectable Gujarati snack made with Bengal gram (chana dal). It is soft and grainy in texture with a flavorful taste that is balanced of spice, sour and sweet taste from green chili, lemon juice and sugar. It is served with sev (fried gram flour vermicelli) and pomegranate that adds crunch to every bite of the dish. It can be served for breakfast or evening snack or can be packed for a potluck party!!
Servings: 10 people
Calories: 218kcal
Equipment
- bowl
- mixer grinder
- baking tin or any pan
- steamer
- heavy bottom pan
- spatula
- spoon
Ingredients
- 2 cup chana dal bengal gram
- 6 green chili or as per spice level needed
- 5 garlic cloves, chopped
- 1 inch ginger chopped
- 1/2 tsp turmeric haldi
- 1/4 tsp asafoetida hing
- salt as per taste
- 3 tsp fruit salt plain eno (1.5 tsp to make one square pan around 8" diameter)
- 4 tsp water
- 1 tsp oil for greasing the pan
Tempering
- 1/2 cup oil
- 3 tsp mustard seeds rai
- 1 tbsp sesame seeds til
- 3 green chili chopped
- 1/2 tsp asafoetida hing
- 8 tsp sugar
- 1/2 cup water
- 2 tbsp lemon juice
- 1.5 tbsp ginger garlic paste
- 1/2 tbsp green chili paste
- 4 tbsp coriander washed and chopped finely
- 2 tbsp dessicated coconut or fresh grated coconut
- 2 tbsp pomegranate seeds
- 4 tbsp sev nylon sev
Instructions
- Wash and soak the chana dal for 5-6 hours.
- Drain the water from the soaked chana dal. Reserve some water for grinding the dal if neccessary. Put the drained chana dal in the mixture grinder. Add chopped ginger, garlic, green chili.
- Crush the dal coarsely in the grinder . Add the reserved water around 1 tbsp if needed to grind and grind the dal to a coarse texture.
- The texture of the ground dal should be coarse as shown.
- Remove the crushed coarse dal mixture into a bowl.
- Add turmeric, asafoetida and salt.
- Mix well. Cover and keep aside for couple of hours.
- Now take half the mixture in another bowl. Add 1.5 tsp of fruit salt (eno) to it. Add 2 tsp of water and mix the mixture gently.
- Pour the batter in the tin ( square 8" x 8") or round deep dish greased with 1/2 tsp of oil. Place the tin in the big pot filled 1/4 th with boiling water (or steamer) and cover and steam for 20 minutes.
- After 20 minutes, the batter in nicely steamed and rise well.
- Remove from the steamer and let it stand for 5 minutes. With the help of the knife lose the edges and unmould. The steamed cake is ready. Let it cool on the wire rack. (The steam cake can be cut into pieces. Pour the tempering made with oil, curry leaves, mustard seeds, green chili, coriander, sugar and water on it and serve it as khaman for breakfast or snack). Once the steamed cake is cooled, grate it with a help of grater or break it into crumbs with your finges. Remove in a bowl and keep aside.
- For the tempering- Heat oil in a heavy bottom pan. Once the oil is heated add mustard seeds and let them crackle. Add sesame seeds.
- Let both the seeds crackle.
- Add ginger garlic and chili paste and chopped green chilies and saute well.
- Add water. Mix well.
- Add sugar and mix. Cook the mixture till the sugar dissolves.
- Boil the mixture for 5 more minutes.
- Add the grated steamed cake gradually.
- Add the remaining grated steamed cake and mix well.
- Mix the mixture well and add lemon juice.
- Garnish with washed and chopped coriander and mix well. The khamani is ready to serve.
- Remove the khamani in a serving bowl. Garnish with sev (thin fried gram flour vermicelli), pomegranate, desiccated coconut and coriander leaves as shown. The Sev Khamani is ready and can be enjoyed with hot cup of tea or coffee.
Nutrition
Calories: 218kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 221mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1004IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 2mg
Healthy Eggless Pineapple Coconut Cake
Healthy Eggless Pineapple Coconut Cake is a healthy cake made using whole wheat flour and oats. It is flavored with pineapple and coconut and uses less sugar. Enjoy the warm slice of cake with hot tea or coffee guilt free or pack this nutritious cake for your kids lunch box.
Pineapple and coconut is an excellent combination. I have used the combination to make a delicious treat. I have used whole wheat flour and powdered oats to make it healthy. Since the cake does not use any cake, I have used lemon juice as an acid to make the cake. The acid from the lemon juice combines with the leavening agents and helps to rise the cake and make it soft and moist. I have used oil in place of butter and have used less sugar to make the cake more healthier. The flavor of the pineapple is not hidden with more sugar.
The cake can be enjoyed warm with a cup of hot tea or coffee. I had an eggless black forest cake order for the client and hence I had some cherry syrup, whipped cream and grated chocolate left after completion of the order. So i had made pastry for my son Aarav with the help of the leftovers using the healthy eggless pineapple coconut cake and served it for dessert.
To make the pastry, I have cut the cake in rectangle and cut it into half. I have soaked the cut cake piece with the help of cherry syrup.
I have then spread the whipped cream and put some cherry pieces and shaved chocolate on one soaked cake piece. I have then sandwiched it using the other soaked piece of cake. I have decorated with whipped cream on the top and put a cherry piece and chocolate shaving and served. (Though i could not take the final pic as the pastry pieces was wiped off the plate as soon as it was served 🙂 )
So friends do make this healthy eggless pineapple coconut cake for your loved ones and share your feedback with me.
Happy baking!!
Khao dilse, khilao dilse aur banao dilse…
Healthy Eggless Pineaapple Coconut Cake
Healthy Eggless Pineapple Coconut Cake is a healthy cake made using whole wheat flour and oats. It is flavored with pineapple and coconut and uses less sugar. Enjoy the warm slice of cake with hot tea or coffee guilt free or pack this nutritious cake for your kids lunch box.
Servings: 8 people
Calories: 304kcal
Equipment
- sieve
- measuring cup
- measuring spoon
- small bowl
- mixing bowl
- spatula
- handwhisk
- spoon
- baking tin
- Oven
- wire rack
- knife
Ingredients
- 1 cup whole wheat flour
- 1/2 cup powdered oats I have ground the quick oats in the mixer grinder to smooth powder
- 1/4 cup desiccated coconut
- 1/2 cup milk powder
- 1/4 cup sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1.5 tbsp lemon juice
- 1 tsp vanilla essence
- 1 cup milk luke warm
- 1/2 cup oil
- 1/2 cup tinned pineapple finely chopped
Instructions
- Add lemon juice in the luke warm milk. ( I have warmed the milk for 40 sec in the microwave). Keep it aside for 5 minutes.
- In the meanwhile sift the whole wheat flour, powdered oats, baking powder, baking soda and salt for 3 times.
- In a big mixing bowl add oil, milk powder and sugar. Mix well till sugar is dissolved well.
- Add dessiccated coconut and mix well.
- Add vanilla essence and mix well.
- The milk is curdled well.
- Add the curdled milk and mix well.
- Mix well .
- Add the sifted flour gradually and mix gently.
- Fold in the pineapple pieces.
- Mix gently. The battter is ready.
- Pour the batter in the greased and dusted square cake tin pan of 8 x 8 inch. Bake in temohe preaheated oven at 180 C for 45 to 50 minutes or till the toothpick comes out clean when inserted.
- Remove the cake tin and unmould the cake and let it cool on a wire rack.
- The healthy eggless pineapple coconut cake is ready.
- Cut it into pieces and serve it warm with hot tea or coffee or refrigerate and store in airtight container for a week. The cake can be freezed for a month.
Nutrition
Calories: 304kcal | Carbohydrates: 28g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 254mg | Potassium: 277mg | Fiber: 3g | Sugar: 13g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 1mg
Quick Vegetable Rice Pulao
Quick Vegetable Rice Pulao is a very healthy, mildly spiced, simple, quick and easy to cook dish cooked in pressure cooker. It is a one pot dish and can be cooked quickly for a quick lunch or dinner. It can be enjoyed with yogurt, Gujarati kadhi, papad and salad. The pulao can be packed for lunch boxes or can be carried for a potluck party or picnic.
Quick Vegetable Rice Pulao
Quick Vegetable Rice Pulao is a very healthy, mildly spiced, simple, quick and easy to cook dish cooked in pressure cooker. It is a one pot dish and can be cooked quickly for a quick lunch or dinner. It can be enjoyed with yogurt, Gujarati kadhi, papad and salad. The pulao can be packed for lunch boxes or can be carried for a potluck party or picnic.
Servings: 4 people
Calories: 300kcal
Equipment
- bowl
- pressure cooker
- spoon
- knife
Ingredients
- 1 tbsp ghee clarified butter
- 1 tbsp oil
- 4 peppercorn
- 2 clove
- 2 elaichi cardamom pod
- 1 dry red chili
- 1 bay leaf
- 1 inch cinnamon stick
- 1/2 tsp cumin seed jeera
- 1/4 tsp asafoetida hing
- 1 onion finely chopped
- 1 tsp ginger garlic paste
- 1 green chili cruhed (I have not added as my son prefers non spicy pulao)
- 1 carrot finely chop
- 1 potato finely chopped
- 1 capsicum finely chop
- 1 cup basmati rice washed and soaked for half hour.
- 2 cup water
- salt as per taste
Instructions
- Heat ghee and oil in a pressure cooker pan.
- Add whole spices – whole peppercorn, cardamom pod, cloves, cinnamon stick, dry red chili, bay leaf.
- Add cumin seed and when it crackles add asafoetida.
- Add chopped onion and saute till translucent and soft.
- Add ginger garlic paste and crushed green chili . Saute for a minute.
- Add carrot , capsicum and potato and mix well.
- Drain the washed and soaked rice. Keep the water aside. Add the drained rice to the vegetable mixture. Saute for a minute.
- Add the kept aside water and remaining water. The total water should be around 2 cups. Add salt as per taste. Cover the pressure cooker with lid. Put the whistle on it and pressure cook for 2-3 whistles.
- Let the pressure cooker cool by itself. Open the lid. The quick vegetable rice pulao is ready.
- Grease a bowl with ghee or oil . Put the cooked pulao in it . Press it gently and unmould in the serving plate. Serve hot quick vegetable rice pulao with yogurt or gujarati kadhi, papad and salad for a complete meal.
Nutrition
Calories: 300kcal | Carbohydrates: 51g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 66mg | Potassium: 436mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3512IU | Vitamin C: 49mg | Calcium: 48mg | Iron: 3mg
No Sugar Mango Burfi / Mango Fudge
No Sugar Mango Burfi / Mango fudge is an Indian dessert made using only three ingredients – milk , mango and cardamom powder. Milk and mango pulp are cooked together till all the moisture is evaporated and the mixture thickens. Mango gives natural sweetness to the recipe and hence it can be enjoyed guilt free. It is gluten free and can be prepared for any festival.
Mango is the king of fruit and can be enjoyed by itself or can be used to make different delicacies. Different dishes like shake, smoothies, icecream, puddings, cheesecake, cakes, salad, burfi can be made and enjoyed.
This recipe of no sugar mango burfi is cooked by my mother in law during her recent visit in summer to Sydney. She is a Krishna bhakt and does “seva” of “Thakorji/ Shrinathji”. She will make different sweets and savory dishes to offer to Thakorji (Shreenathji). Since mangoes were in the season she prepared this yummy delicacy to offer to Thakorji.
We all love mangoes, I get big box of mangoes. We usually chop and eat the fruit or make aamras or to beat the summer heat make a quick shake or smoothie or lassi .
My son (Aarav) loves milk peda prepared by my mother in law (Geeta Shah). She will boil the full fat milk and cook till it it is reduced and all the moisture is evaporated. Then she will add sugar powder and shape the mixture to peda. So she modified the same recipe and used mango pulp and skipped sugar to make mango burfi. Instead of shaping the mixture into flatten ball (peda) she spread the mixture on the greased tray, let it set and then cut into pieces to make no sugar mango burfi.
She offered this burfi to Thakorji and we all at home enjoyed the offered prasad guilt free!!
Always use nice sweet mango like alphonso to make the burfi. Here in Sydney we had used R2E2 mango. You can use canned mango pulp too if fresh mango is not available.
Use a heavy bottom pan or non stick utensil to make the burfi. Continuously stir the milk to prevent it sticking from bottom of the pan.
You can add sugar if you want the burfi to be more sweet.
We had spread the mixture in the tray and cut into pieces. However you can shape it into ball or flatten ball to make laddoo or peda.
So friends I hope you enjoy the mango season to the fullest and make this burfi for your family and friends.
Please do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Also click below for more different mango recipes from the blog:
Mango Peach Smoothie With Grounded Flaxseeds
No Sugar Mango Burfi / Mango fudge
No Sugar Mango Burfi / Mango fudge is an Indian dessert made using only three ingredients – milk , mango and cardamom powder. Milk and mango pulp are cooked together till all the moisture is evaporated and the mixture thickens. Mango gives natural sweetness to the recipe and hence it can be enjoyed guilt free.
Servings: 16 pieces
Calories: 34kcal
Equipment
- heavy bottom pan
- spatula
- tray
- spoon
- knife
Ingredients
- 500 ml full fat milk
- 1 cup mango pulp I have blended the fresh mango pieces to make mango pulp. (Alphonso or any sweet mango is more preferable)
- 1/4 tsp cardamom powder
- 1/4 tsp ghee for greasing the 6 cm round plate or tray
Instructions
- Heat full fat milk in a heavy bottom pan on medium heat.
- Let it come to boil stirring in between. (Stirring prevents milk from sticking at the bottom of the pan).
- After 7-8 minutes the milk will start to boil. Now let the milk boil on high heat stirring in between till it reduces to half the quantity.
- The milk is reduced to half the quantity after 7-8 minutes.
- Now constantly stir the reduced quantity of milk and let it thicken on high heat for further 8-10 minutes. (Keep on stirring continuously to prevent the milk from sticking the pan).
- The water of the milk is reduced after 5 minutes and the milk is now thicken.
- Now add fresh mango pulp.
- Mix well.
- Cook on high heat for further 7-8 minutes till the water from the mango is evaporated. Stir the mixture continuously.
- The mixture is now thickened well and started to leave the edges of the pan. Add cardamom powder. Mix well and cook for 5 more minutes.
- The mixture will come together. The spatula will stand still when you place on the mixture as shown. (Or take some portion of the mixture in your hands and if you can roll into a smooth ball then the mixture is fully cooked and ready to be spread on the greased tray).
- Now remove the thickened mixture on the greased plate/ tray and spread it uniformly.
- Sprinkle some cardamom powder on it. Let it set at room temperature for 1 hour.
- Cut into equal pieces with the help of sharp knife.
- Remove the mango burfi pieces.
- The no sugar mango burfi is ready to serve. You can keep for couple of days at room temperature in an airtight container or refrigerate for a week.
Nutrition
Calories: 34kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 17mg | Potassium: 41mg | Fiber: 1g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg
Bharela Kanda Batata Nu Shaak/ Stuffed Onion Potato Curry
Bharela Kanda Batata Nu Shaak/ Stuffed Onion Potato Curry is a delicious curry made by cooking the stuffed small onions and baby potato with masala made using peanut, coriander and spices. The bharela kanada batata nu shaak is made as an accompaniment with khichdi and also can be enjoyed with bhakri. It is a vegan recipe.
Bharela Kanda batata nu shaak is made frequently in the Gujarati household. It is served alongwith masala khichdi and khadhi and is a fixed Sunday menu for most Gujaratis.
Pick very small size onion and baby potatoes to make the recipe. If you do not find baby potato you can cut the big potato into 4 parts and use. Here in Sydney we get small French onions or spanish pickle onion. I have used Small French onion for the recipe.
The small onion are very tender and have sweet taste. So always use the small onion for the recipe.
My mother in law (Geeta Shah) and father in law (Chetan Shah) have come from India to visit us. Our mind and soul are relaxed and we feel secure when we have elders at home. Aarav (my son) enjoys their company. And most important we all get to eat the delicious traditional recipes cooked by my mother in law.
Khichdi is mostly made in most Gujarati household on Sundays. It is considered one of the healthy meal by WHO. Khichdi is accompanied with Gujarati kadhi or chaas, pickle, papad, kanda batata nu shaak or ringan batata nu shaak or bharela kanda batata nu shaak.
My mother in law spotted these small onions when we went for the grocery shopping. She wanted to make this bharela kanda batata nu shaak for us with khichdi. I learnt from her this recipe and so thought of sharing with you all. It is very easy to cook recipe and very delicious in taste.
So friends I enjoyed this traditional recipe to the fullest. Hope you all make it and enjoy with your loved ones.
Please share your feed back with me.
Khao dilse, khilao dilse aur banao dilse…
Bharela Kanda Batata Nu Shaak/ Stuffed Onion Potato Curry
Bharela Kanda Batata Nu Shaak/ Stuffed Onion Potato Curry is a delicious curry made by cooking the stuffed small onions and baby potato with masala made using peanut, coriander and spices. The bharela kanada batata nu shaak is made as an accompaniment with khichdi and also can be enjoyed with bhakri. It is a vegan recipe.
Servings: 4 people
Calories: 240kcal
Equipment
- pressure cooker
- spoon
- knife
- spatula
- bowl
- peeler
Ingredients
For masala
- 1 tsp red chili powder
- 1/4 tsp asafoetida hing
- 1/2 tsp garam masala
- 2 tsp coriander cumin powder
- 1 tbsp peanut powder
- 1 tbsp coriander washed and finely chopped
- 1 tsp oil
- salt as per taste
For the curry
- 12 small onion I have used the small pickle onion or French onion. I have peeled them and made criss cross slit in the to stuff the masala
- 5 baby potato peeled , halved and made slit to stuff the masala
- 2 tbsp oil
- 1/4 tsp turmeric powder haldi
- 1/4 tsp asafoetida hing
- 1 tsp red chili powder or as per the spice level needed
- salt as per taste
- 1/2 tbsp coriander washed and finely chopped for garnishing
Instructions
For masala
- In a small bowl add red chili powder, coriander cumin powder, asafoetida (hing), garam masala, coriander and salt.
- Add peanut powder and oil .
- Mix well with hands till everything is well combined.
For the curry
- Peel the onion and potato. Halve the potato. Make criss cross slit in the onion make slit in the halved potato as shown to fill the masala.
- Now carefully put little prepared masala with your fingers and fill the onions and potatoes as shown.
- Heat oil in the small pressure cooker pan. Add asafoetida and turmeric to it. Now place the stuffed onion and potato one by one.
- The onion and potato are placed in the pressure cooker.
- Top with the remaining masala and salt as shown.
- Gently mix the potato and onions to avoid breaking them.
- Add half cup of water and pressure cook them for 3 whistles.
- Let the pressure cooker cook by itself. Open the lid and the curry is ready to serve.
- Remove the bharela kanda batata nu shaak /stuffed onion potato curry in a serving bowl. Garnish with coriander and serve hot with bhakri or khichdi.
Nutrition
Calories: 240kcal | Carbohydrates: 38g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 754mg | Fiber: 6g | Sugar: 10g | Vitamin A: 340IU | Vitamin C: 39mg | Calcium: 69mg | Iron: 2mg
Nankhatai/ Eggless Indian Shortbread Cookies
Nankhatai/Eggless Indian Shortbread Cookies are melt in mouth traditional Indian eggless cookies made using all purpose flour (maida), chickpea flour (besan), semolina (sooji), sugar and ghee (clarified butter. They are flavored with cardamom powder. They can be enjoyed with a cup of hot tea or coffee and can be stored for 15 days at room temperature in an airtight container.
Nankhatai is a simple traditional recipe and uses the ingredients that are readily available at home. My mother told us that my nani (grand mother) used to give the local bakery the ingredients needed to make nankhatai from home and they used to bake it for her.
My in laws are visiting us for four months. So one day we were talking about Nankhatai while we were having tea. The bakeries in Surat (Gujarat) bake the best nankhatai and as per wikipedia Nankhatai is believed to have originated in Surat in the 16th century, the time when Dutch and Indians were the important spice traders. So now baking Nankhatai for the evening tea was in my list that day. As I have already mentioned the ingredients needed to make the nankhatai are readily available in home. So all I needed was to heat to the kitchen and start making Nankhatai.
My mother in law (Geeta Shah) was also excited to see the procedure of making Nankhatai and she helped me making them.
I like to add chickpea flour (besan) and semolina to the flour while making Nankhatai. Chickpea flour gives a nice aroma and taste to the Nankhatai and semolina gives a good grainy texture to the Nankhatai. I have used ghee for making Nankhatai. You can also replace ghee with unsalted butter. The ghee should not be liquid and melted. Use ghee that is at room temperature and grainy. Sometimes due to hot weather the ghee is in liquid form even at room temperature.
I have flavored the nankhatai using cardamom powder and rose water. You can also add saffron to the nankhatai. Nuts like cashew nut, almonds or pistachio can be chopped and sprinkled on the nankhatai when baking to give crunch to the nankhatai. Now a days you also get chocolate flavor and pan flavor nankhatai.
I have shown you step by step method of making Nankhatai. So friends please do try out this recipe and make melt in mouth nankhatai for your family and friends.
Khao dilse, khilao dilse aur banao dilse….
Nankhatai/ Eggless Indian Shortbread Cookies
Nankhatai/Eggless Indian Shortbread Cookies are melt in mouth traditional Indian eggless cookies made using all purpose flour (maida), chickpea flour (besan), semolina (sooji), sugar and ghee (clarified butter. They are flavored with cardamom powder. They can be enjoyed with a cup of hot tea or coffee and can be stored for 15 days at room temperature in an airtight container.
Servings: 35 Nankhatai
Calories: 91kcal
Equipment
- electric beater or hand beater
- bowl
- sieve
- spoon
- measuring cup
- Baking tray
- Oven
- butter knife
Ingredients
- 1.5 cup all purpose flour maida
- 1/2 cup chickpea flour besan
- 1/2 cup semolina sooji
- 1 cup ghee clarified butter at room temperature .(Ghee should not be melted).
- 3/4 cup powder sugar I have used raw sugar and grind it in a grinder.
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp yogurt I have used the regular homemade yogurt (curd)
- 2 tbsp milk if needed to knead the dough
- 1/8 tsp salt or a pinch
- 1 tsp rose water optional , gulab jal
- 2 tsp cardamom powder elaichi (add a tsp in the dough and keep remaining to sprinkle on nankhatai while baking)
Instructions
- Sift all purpose flour, chickpea flour, semolina and baking soda together.
- The flour is sifted. Keep aside.
- In a bowl take ghee (at room temperature and it should not be melted) and baking powder.
- Beat ghee and baking powder with an electric beater or hand whisk till soft and fluffy.
- Now add powdered sugar and beat well till fluffy.
- Now add salt, curd, rose water and cardamom powder.
- Beat well till creamy for a minute.
- Now add flour gradually and mix with a spoon (Do not use your hands to mix the flour as the heat of your hands will melt the creamy ghee mixture).
- Mix well with spoon.
- Now knead lightly dough with the help of your hands. Add around 2 tbsp of milk if needed to knead into a smooth dough.
- Now take a small portion of dough between your palms and roll into a smooth lemon size ball.
- Flatten the ball . Put it on the baking tray lined with a baking paper. Similarly make smooth flatten balls with the remaining dough. With the help of a butter knife give shallow criss cross pattern on all the flatten balls as shown. Sprinkle cardamom powder on it. (You can add some chopped nuts on it. I have added in few nankhatai as shown).
- Bake the prepared balls at 160 C for 20-25 minutes or till edges turn golden. Remove and cool on a wire rack.
- The melt in mouth nankhtai / eggless Indian shortbread cookies are ready to serve. Serve them with a cup of hot tea or coffee. They can be stored for 15 days at room temperature in an airtight container.
Nutrition
Calories: 91kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 18mg | Potassium: 30mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Saragva Sing Ni Dal / Drumstick (Moringa) Dal
Saragva Sing Ni Dal / Drumstick (Moringa) Dal is a protein rich dal loaded with goodness of nutritious moringa or drumstick. It is very easy to make and can be served with roti or bhakri, subji, rice, salad, dahi (yogurt), chaas (buttermilk) for a complete meal.
Drumstick /Moringa or Saragva ni singh is a long ,slender, seed pod grown on the moringa trees. The drumstick has pulp and seeds in it. The drumstick is mostly used in Indian and South Indian cooking. It is parboiled or boiled and is used in making sambhar, dal, kadhi and curries. Drumstick is very nutritious and high in Vitamin C. The vitamin C is not degraded after cooking and is retained in drumstick. Besides that drumstick is very high in calcium, dietary fibre, potassium, magnasium, manganese, B vitamin.
Saragva Sing Ni Dal / Drumstick (Moringa) Dal
Saragva Sing Ni Dal / Drumstick (Moringa) Dal is a protein rich dal loaded with goodness of nutritious moringa or drumstick. It is very easy to make and can be served with roti or bhakri, subji, rice, salad, dahi (yogurt), chaas (buttermilk) for a complete meal.
Servings: 4 people
Calories: 185kcal
Equipment
- pressurecooker
- blender
- pot
- spoon
- knife
Ingredients
- 1/2 cup pigeon pea arhal dal, tuvar dal
- 2 small tomato
- 1 inch ginger grated
- 1 tbsp oil
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
- 12 curry leaves I have used the dehydrated curry leaves
- 1 dry red chili
- 3 drumstick cut each into 3 pieces, moringa, saragvo
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp pickle masala athana no sambhar
- 1 tsp coriander cumin seed
- 1 tbsp jaggery
- 3 cup water or more if needed to adjust the consistency
- 2 tbsp coriander chopped
- 1/2 tbsp lemon juice
- salt as per taste
Instructions
- Pressure cook the soaked tuvar (pigeon peas) dal / arhar dal along with chopped tomato and grated ginger and 2 cups of water for 4-5 whistles on high heat and 2 whistles on low heat. Let the pressure cooker cool by itself. Open the lid.
- Blend the dal to smooth with the help of a stick blender. Keep aside.
- Heat oil in a pot. Add mustard seeds and cumin seeds and let they crackle. Add asafoetida, curry leaves, dry red chili. Saute.
- Add chopped drumsticks and mix well.
- Add one cup of water and add spices – red chili powder, turmeric powder, coriander cumin powder and little salt for drumsticks. Let the water boil.
- The water have started to boil. Let it boil for 3-4 minutes so that the spices are absorbed by drumsticks.
- Add the blended dal mixture and remaining water. Add remaining salt as needed and jaggery and mix well. Now bring the dal to boil. (Adjust water as per the consistency needed.)
- The dal has started to boil
- Lower the heat and simmer the dal for 5-7 minutes.
- Add lemon juice and coriander and mix well.
- The Saragva Sing Ni Dal / Drumstick (Moringa) Dal is ready to serve.
- Serve Saragva Sing Ni Dal / Drumstick (Moringa) Dal with roti, or bhakri, rice,subji, salad , and dahi (yogurt) or chaas (buttermilk) for a complete meal.
Notes
drumstick dal
Nutrition
Calories: 185kcal | Carbohydrates: 13g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 84mg | Potassium: 370mg | Fiber: 3g | Sugar: 5g | Vitamin A: 758IU | Vitamin C: 73mg | Calcium: 53mg | Iron: 2mg
