New Recipes
Moongwadi Ki Kadhi
Moongwadi ki kadhi is a spicy and tasty curry made by cooking moong wadi (dried moong dal nuggets/dumplings) in sour yogurt, curry leaves and spices. It is a popular variation of kadhi cooked in states of Rajasthan and Gujarat in India. Since moogwadi are ready to cook, this kadhi is very quick and easy to make. It can be enjoyed with steamed rice, roti, paratha, bhakri, bajri or jowar ki roti or khichdi. It can be carried for a potluck or picnic. Skip asafoetida to make gluten free.
We had a potluck dinner at my friends (Kavita Mahidadia) place. It was a nice chilly winter night. The menu was masala khichdi and kadhi. So this time Kavita had requested me to make a different kadhi such as using moongwadi or with moon pakodi. My husband insisted that we should do a video of making kadhi.
So then keeping in mind all the the requests, here is the step by step video of making the delicious moongwadi kadhi.
Friends, hope you like my first video featuring in front of you. Do try out this recipe and I am eagerly waiting to hear feedback from you. Your feedback and comments are very precious and they inspire and motivate me a lot.
Also friends do let me know if any recipe you want to learn and I will put my best efforts to show it.
Thank you once again for all your support and encouragement. See you soon with the next recipe video.
Till then Happy cooking!!
Khao dil se, khilao dil se aur banao dilse….
Moongwadi Ki Kadhi
Moongwadi ki kadhi is a spicy and tasty curry made by cooking moong wadi (dried moong dal nuggets/dumplings) in sour yogurt, curry leaves and spices. It is a popular variation of kadhi cooked in states of Rajasthan and Gujarat in India. Since moogwadi are ready to cook, this kadhi is very quick and easy to make. It can be enjoyed with steamed rice, roti, paratha, bhakri, bajri or jowar ki roti or khichdi. It can be carried for a potluck or picnic. Skip asafoetida to make gluten free.
Servings: 4 people
Calories: 384kcal
Ingredients
- 2 cup yogurt sour yogurt. I have used homemade yougurt
- 1 cup moongwadi dried moongdal dumplings
- 4 tbsp chickpea flour besan
- 1 tbsp oil
- 1.5 tbsp ghee clarified butter
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/2 tsp fenugreek seeds methi dana
- 1/2 tsp asafoetida hing
- 1 inch ginger grated
- 3 green chili slit
- 12 curry leaves
- 1 dry red chili
- 1/2 tsp turmeric powder haldi
- 1/2 tsp red chili powder or as per spice level needed
- 2 tbsp coriander leaves washed and chopped finely
- salt as per taste. The moongwadi has salt so add accordingly.
- 5 cup water
Instructions
- Here are all the ingredients - sour yogurt, chickpea flour, moongwadi, oil, ghee, cumin seeds, mustard seeds, fenugreek seeds, asafoetida, grated ginger, green chili, curry leaves, dry red chili, asafoetida, turmeric powder, red chili powder, salt, coriander, water.
- We will first prepare the lump free mixture of yogurt and chickpea. In a mixing bowl add chickpea flour and yogurt. Mix well with a hand whisk and make a lumpfree soft mixture. You can also use a hand blender or a spoon to make mixture.
- Mix well to make a lump free and smooth mixture.
- In a pan heat oil.
- After the oil is heated add dry moong wadi and roast on medium heat for 5-6 minutes till golden brown.
- The moongwadi are nicely roasted golden brown. Remove it in a bowl and keep aside.
- In the same pan, heat ghee.
- Add mustard seeds, cumin seeds, and fenugreek seeds.
- Saute them well for a minute or till aromatic.
- Add grated ginger, green chili, curry leaves, red chili and asafoetida.
- Saute them well.
- Add turmeric powder .
- Saute well.
- Add the prepared chickpea and yogurt mixture. Keep the heat on high to prevent yogurt from curdling.
- Stir the mixture constantly to prevent it from sticking at the bottom. Mix the mixture well.
- After the mixture is mixed well add water.
- Now constantly stir the mixture to prevent from curdling on high heat.
- Add red chili powder. Mix well and bring the mixture to boil while stirring continuously.
- It will take around 7-8 minutes for the mixture to come to boil.
- Once the mixture starts boiling add roasted moongwadi.
- Let the mixture boil. Add salt. (adding salt after in boiling yogurt chickpea mixture avoids the yogurt to curdle).
- Add some coriander leaves. Mix well.
- Put the heat to medium and cover and cook the mixture for 10 minutes or till the moongwadi softens.
- After 10 minutes the kadhi is cooking nicely and and all the spices are nicely absorbed.
- You can check the moongwadi by taking in the spoon and pressing them with finger. The moongwadi will be pressed easily.
- Add some more coriander and mix well.
- The moongwadi kadhi is ready.
- Remove in a serving bowl.
- Garnish mooongwadi kadhi with chopped coriander.
- Serve piping hot moongwadi kadhi with steamed rice, roti, paratha, bhakri, bajri and jowar roti, khichdi. It can be carried for the potluck or picnic.
Nutrition
Calories: 384kcal | Carbohydrates: 46g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 205mg | Potassium: 938mg | Fiber: 10g | Sugar: 11g | Vitamin A: 480IU | Vitamin C: 72.3mg | Calcium: 253mg | Iron: 4.8mg
Ghau Na Jada Lot Badam No Sheero/ Atta Badaam Ka Sheera / Coarse Wheat FLour Almond Halwa
Ghau Na Jada Lot Badam No Sheero/ Atta Badaam Ka Sheera / Coarse Wheat Flour Almond Halwa is a traditional and quick Indian recipe made from coarse whole wheat flour, almond, milk, sugar and ghee. The flavor is enhanced with saffron, cardamom and rose water. It is rich in fibre and loaded with goodness of almonds and thus is a very nutritious breakfast and also can be enjoyed as sweet dish or dessert. It can be served warm or cold and can be refrigerated for a week.
The sheera is good winter dessert. I prefer eating it warm. Since it uses coarse wheat flour, it will absorb more milk. So you can add more milk if needed as the absorption capacity varies on type of wheat flour.
The sheera goes well with traditional dishes like daal, chawal. subji and roti.
You can also try out recipe of sooji sheera and moong dal sheera from the blog.
Ghau Na Jada Lot Badam No Sheero/ Atta Badaam Ka Sheera / Coarse Wheat FLour Almond Halwa
Ghau Na Jada Lot Badam No Sheero/ Atta Badaam Ka Sheera / Coarse Wheat FLour Almond Halwa is a traditional and quick Indian recipe made from coarse whole wheat flour, almond, milk, sugar and ghee. The flavor is enhanced with saffron, cardamom and rose water. It is rich in fibre and loaded with goodness of almonds and thus is a very nutritious breakfast and also can be enjoyed as sweet dish or dessert. It can be served warm or cold and can be refrigerated for a week.
Servings: 12 people
Calories: 419kcal
Ingredients
- 2 cup wheat flour coarse wheat flour/bhakri flour/jado lot
- 1 cup ghee clarified butter
- 1.25 cup sugar you can add more sugar if more sweetness required.
- 7 cup milk
- 2 tsp cardamom powder elaichi powder
- 1/2 cup powdered almonds
- 1/4 cup almond sliced, for garnishing
- saffron kesar, few strands
- 2 tsp rosewater optional
Instructions
- Put milk in the pot to boil.
- When it gets warm, put the saffron strands and let the milk come to boil.
- Now heat ghee in a non stick or a heavy thick bottom pan.
- Once the ghee is melted put the coarse whole wheat flour / bhakri flour or jado lot in the pan.
- Roast the flour with ghee on medium heat for 8-10 minutes or till it is aromatic and is golden in color.
- The flour is nice golden and roasted well.
- Add powdered almonds to the roasted flour.
- Roast the flour for couple minutes.
- Now gradually add hot milk the the roasted flour mixture.
- The milk will start to absorb. Add remaining milk and mix well.
- Once the entire milk is absorbed, add sugar, rose water and cardamom powder.
- Cover and cook the mixture for 7-8 minutes on low heat.
- The sugar will be dissolved and the milk is nicely absorbed by the flour.
- Ghee is separated from the flour. Mix well.
- The mixture will be nice and smooth. You can nicely level it with a spoon. The sheera is ready to serve. Serve it warm or cold. It can be refrigerated for a week in an airtight container.
- Grease a bowl with ghee. Put some saffron strands in it. Put the sheera and press it nicely. Now flip the bowl on the serving plate and unmould the sheera. Garnish with sliced almonds and enjoy!!
- Enjoy the sheera for breakfast or as a sweet dish or dessert!!
Nutrition
Calories: 419kcal | Carbohydrates: 45g | Protein: 8g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 62mg | Potassium: 234mg | Fiber: 1g | Sugar: 28g | Vitamin A: 230IU | Vitamin C: 0.1mg | Calcium: 183mg | Iron: 1.4mg
Zucchini Muthia / Steamed Zucchini Dumplings
Zucchini Muthia / Steamed Zucchini Dumplings is a healthy staple Gujarati dish made with cooking zucchini with handva flour or kanki korma flour (flour made by grinding rice and lentils together). The flour is mixed with zucchini , spices, oil and yogurt and shaped into logs and steamed. The steamed logs is then cooled and cut into slices and is tempered with oil, mustard seeds, sesame seeds and curry leaves . Serve them hot with a cup of tea or mango chunda. They are a perfect snack to carry while travelling or for a potluck or picnic. Also can be enjoyed in the lunch boxes, breakfast, or light dinner. It is a complete one meal dish. Skip asafoetida to make gluten free.
Muthia is a popular dish made in every Gujarati household. The name is derived from the way it is made, from the gripping action of the hand. The muthia can be made using different vegetables as per your choice such as bottle gourd, cabbage, carrot, fenugreek leaves (methi), spinach, luni bhaji, amaranth or radish.
Generally muthia are prepared using whole wheat flour and chickpea flour. But my mother-in-law makes muthia using kanki korma flour or handva flour (it is a flour made by using rice and lentils like split pigeon pea). The muthia made from these flour are soft. If you skip asafoetida in the recipe it will become gluten free. The handva flour is readily available in stores. You can make it in home by grinding 3 cups of rice with 1 cup of split pigeon pea (tuvar dal) at home in a grinder.
Back in India I made using bottle gourd (dudhi) or made with combination of bottle gourd alongwith greens like spinach or methi leaves. But getting bottle gourd here at Sydney is difficult every time. So I had tried my hands on making muthia using Zucchini. Zucchini tastes similar to bottle gourd. The Zucchini muthia tastes similar to the bottle gourd muthia. I henceforth make muthia using zucchini if bottle gourd is not available.
Cool muthia completely before slicing them. My mother-in-law will take a log of cooked muthia straight from steamer and pour some raw peanut oil over it and eat. You can enjoy muthia straight from the steamer or wait to get it cool and then slice and temper them with oil , curry leaves, mustard seeds and sesame seeds. Sprinkle some chopped coriander and desiccated coconut before serving.
When you stir fry the muthia, some crumbs will come out while tossing the muthia. These crumbs are very delicious and everyone wants it in our house so sometime i try to break some muthia into crumbs while stir frying. I sometimes sprinkle a tbsp of water over the muthia while stir frying to make them softer.
These muthias are pictured when I had made them for breakfast when my husband’s friend Sameer Chaudhary from Canberra had visited with his family at our place. He liked it so much that he had asked me to pack the leftover for his trip back to Canberra with tea.
I have shared with you also the recipe of making muthia with left over khichi “leftover khichi muthia”
Friends do enjoy and make these muthia and share your experience with me.
Zucchini Muthia / Steamed Zucchini Dumplings
Zucchini Muthia / Steamed Zucchini Dumplings is a healthy staple Gujarati dish made with cooking zucchini with handva flour or kanki korma flour (flour made by grinding rice and lentils together). The flour is mixed with zucchini , spices, oil and yogurt and shaped into logs and steamed. The steamed logs is then cooled and cut into slices and is tempered with oil, mustard seeds, sesame seeds and curry leaves . Serve them hot with a cup of tea or mango chunda. They are a perfect snack to carry while travelling or for a potluck or picnic. Also can be enjoyed in the lunch boxes, breakfast, or light dinner. It is a complete one meal dish. Skip asafoetida to make gluten free.
Servings: 4 people
Calories: 444kcal
Ingredients
- 3 Zucchini grated with skin
- 2 cup Handva flour kanki korma flour (it is a flour made by grinding rice and lentils together in proportions)
- 2 tbsp oil
- 1/2 tsp turmeric haldi
- 1/4 tsp asafoetida hing
- 1/2 tsp dry ginger powder or 1 tsp ginger paste
- 1 tsp red chili powder
- 1 tbsp sugar I have used raw sugar
- 1 tbsp yogurt curd/dahi ( 1/2 tbsp more if needed. I have used homemade curd /yogurt)
- salt as per taste
- 1 tsp oil for greasing the plate and to sprinkle over the muthia log while cooking
For tempering
- 1 tbsp oil
- 1 tsp mustard seeds rai
- 1 tsp sesame seeds til
- 1/4 tsp asafoetida hing
- curry leaves
- water sprinkle over muthia if needed
Instructions
- In a mixing bowl take grated zucchini. Keep the steamer with water to boil. (or use a big broad pot. Place a round ring like stand. Place the colander or perforated plate in it and cover with a lid).
- Add spices - red chili powder, turmeric powder, ginger powder (or fresh ginger paste), sugar, asafoetida, salt and oil. You can add green chili paste in place of red chili powder.
- Mix well with hands till the zucchini is squeezed and spices nicely mixed. The aroma of the spices and zucchini will start releasing once the mixing is nicely done.
- Add the handva flour or kanki korma flour (it is a flour made with rice and lentils).
- Mix well with light hands. The flour will be nicely absorbed. Add a tbsp of yogurt or more if needed.
- Mix well.
- Roll the dough into logs and place in the greased colander or perforated plate in a steamer with boiling water. Sprinkle little oil on the top of the muthia. It gives nice glaze to the muthia once cooked.
- Cover with lid and cook on high heat for 15 minutes and then on low heat for 15 minutes or till done. Insert a toothpick to check if the muthia are cooked. If the toothpick comes out clean the muthia are done. Switch off the heat and let the muthia stand for 5 minutes in steamer.
- Remove the lid.
- Remove the cooked muthia in a plate and let them cool completely.
- Cut 5mm thick slices.
- For tempering - Heat oil in a pan. Add mustard seeds and sesame seeds.
- Let they crackle. Add asafoetida and curry leaves and saute.
- Add the cut muthia and toss gently. While tossing the muthia, some crumbs will come. These crumbs are very tasty. Sprinkle a tbsp of water if needed to make muthia softer.
- The zucchini muthia are ready. Serve them hot with a cup of tea or mango chunda. They are a perfect snack to carry while travelling or for a potluck or picnic. Also can be enjoyed in the lunch boxes, breakfast, or light dinner.
Nutrition
Calories: 444kcal | Carbohydrates: 72g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 457mg | Fiber: 3g | Sugar: 7g | Vitamin A: 495IU | Vitamin C: 26.3mg | Calcium: 42mg | Iron: 1.2mg
Apricot Mango Balls
Apricot Mango Balls are healthy snack prepared by grinding together dried turkish apricots, walnuts, almonds, desiccated coconut and dried mango fruit or mango bar and shaping them into balls . They are very healthy, nutritious, full of energy and fibre. You can enjoy them as a quick breakfast, or for small mid day or after school snack. They are gluten free. Replace ghee with coconut oil to make it vegan. They are a very healthy option while fasting (upwaas / vraat).
Dried Apricots are a good source of Vitamin A, potassium and fibre. They can be consumed as they are available and can be used for making many different dishes such as muesli, muesli bar, cakes, muffins, chocolate, puddings, energy balls.
My son loves the dried apricot and loves to snack on them. So I have the apricot stocked in my pantry.
As the winters have started in Sydney I wanted to make some sweet but which has no ghee or sugar and still packed with energy. I checked in my pantry and saw some apricots and decided to make apricot balls. I had recently visited India and my mother had packed me aam papad (Dried mango bar) made in her farm industry. So thought of utilising them in the recipe to get a nice mango flavor.. I have also added walnuts and almonds. Walnuts are valuable vegetarian source of the essential fatty acid omega-3. Almonds are good source of vitamin E, rich in antioxidants, fibre, digestible carbohydrates. Desiccated coconut contains no cholesterol or trans fats while being rich in a number of essential nutrients, including dietary fiber, manganese, copper and selenium.
If you are using dried mango in place of the mango bar, the recipe will be totally sugar free.
With so many healthy ingredients in front of me, I am tempted to make these healthy energy balls. Food processor is very useful when you have to chop the ingredients in big batch at one time. It is your best assistant in your kitchen. I am happy to invest in it for my kitchen. So everything goes in my food processor and within minutes comes out nicely grounded. I shaped the grounded mixture into balls and tadaa the healthy apricot mango balls are ready!! Already feasted on couple of them while shaping them into balls.
Do not worry if you do not have a food processor. Chop all the ingredients and then pulse them in a mixture grinder in batches till you get fine mixture.
Friends I am always looking for healthy recipe for my family and I felt so happy that my husband and son enjoyed them. It was a good snack for Aarav after his sport training sessions.
I have also shared earlier a similar recipe with Dates.
I am so happy to share the recipe with you. Happy healthy cooking!!
Apricot Mango Balls
Apricot Mango Balls are healthy snack prepared by grinding together dried turkish apricots, walnuts, almonds, desiccated coconut and dried mango fruit or mango bar and shaping them into balls . They are very healthy, nutritious, full of energy and fibre. You can enjoy them as a quick breakfast, or for small mid day or after school snack. They are gluten free. Replace ghee with coconut oil to make it vegan. They are a very healthy option while fasting (upwaas / vraat).
Servings: 20 balls
Calories: 104kcal
Ingredients
- 1 cup dried apricot
- 1 cup desiccated coconut
- 1/2 cup mango bar or dried mango fruit
- 1/2 cup walnut chopped
- 1/2 cup almonds chopped
- 1 tsp ghee or coconut oil to make vegan
Instructions
- In a food processor, add chopped walnuts, apricot, mango bar, almonds and desiccated coconut.
- Pulse them together for 5-6 times.
- Now run the food processor on high speed to chop and grind them very finely.
- Remove the mixture in a bowl.
- Grease your palms with ghee (use coconut oil for making vegan). Spoon small portion on the palm and roll it into a smooth ball. Make all the balls similarly.
- The apricot mango balls are ready to serve.
- These healthy apricot mango balls can be stored and refrigerated in an airtight container for 10 days.
Nutrition
Calories: 104kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 136mg | Fiber: 2g | Sugar: 7g | Vitamin A: 855IU | Vitamin C: 1.1mg | Calcium: 20mg | Iron: 0.8mg
Leftover Khichdi Muthia / Steamed Dumpling
Leftover Khichdi Muthia / Steamed Dumpling is a very healthy, delicious, easy dish made from the leftover khichdi. Flour and spices are added to leftover khichdi and binded together to make logs. The logs are then steamed and cooked. A tempering of mustard seeds, sesame seeds and curry leaves is made and the muthia are tossed into it and served hot. You can enjoy the muthia with tea or chunda for breakfast, light dinner, brunch, evening snack or pack them for the lunchbox.
It is a very healthy dish as it is steamed and non fried. It is a good option for utilising the leftover khichdi.
Leftover Khichdi Muthia / Steamed Dumpling
Leftover Khichdi Muthia / Steamed Dumpling is a very healthy, delicious, easy dish made from the leftover khichdi. Flour and spices are added to leftover khichdi and binded together to make logs. The logs are then steamed and cooked. A tempering of mustard seeds, sesame seeds and curry leaves is made and the muthia are tossed into it and served hot. You can enjoy the muthia with tea or chunda for breakfast, light dinner, brunch, evening snack or pack them for the lunchbox.
Servings: 2 people
Calories: 1199kcal
Ingredients
- 2 cup moong khichdi or any dal khichdi
- 1 cup chickpea flour besan
- 1/2 cup whole wheat flour
- 1 tsp red chili powder or as per spice level needed
- 1 tsp sugar
- 1/2 tsp turmeric powder haldi
- 1 tbsp oil
- 1/4 tsp asafoetida hing
- 1 tbsp yogurt curd, dahi
- salt as per taste. The khichdi will have salt so add accordingly.
For tempering
- 2 tsp oil
- 1/2 tsp mustard seeds rai
- 1 tsp sesame seeds til
- 1/4 tsp asafoetida hing
- 2 green chili chopped
- 8 curry leaves
Instructions
- In a mixing bowl add leftover khichdi, wholewheat flour, chickpea flour (besan), oil, turmeric powder, red chili powder, asafoetida, sugar and salt.
- Mix well. Add yogurt.
- Mix well and knead like a soft dough.
- Make the steamer ready. Put water in the vessel and heat it. Now place a colander inside it.
- Grease the hand with oil and divide the dough into five portion. Shape each portion into a log as shown in the picture. Place the prepared logs into the colander.
- Cover the colander and steam the prepared logs for 25 minutes on medium. Check the water in the steamer in between and add if needed.
- The logs are steamed and cooked. Insert a toothpick and check. The toothpick should come out clean. If not cook further more for 5 minutes or till done.
- Remove the steamed muthia log in a plate to cool.
- Cut the muthia into 4-5 mm thick slices.
- In an pan heat oil. Add mustard seeds. When they crackle add sesame seeds, asafoetida, green chili and curry leaves. Saute them.
- Add muthia slices in the pan and toss well. The muthia are ready to serve.
- Remove the muthia in a serving bowl. Serve them hot with a cup of tea or chunda. Enjoy the leftover khichdi muthia for breakfast, with evening tea or for light dinner.
Nutrition
Calories: 1199kcal | Carbohydrates: 187g | Protein: 70g | Fat: 19g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 276mg | Potassium: 642mg | Fiber: 31g | Sugar: 14g | Vitamin A: 950IU | Vitamin C: 85.4mg | Calcium: 156mg | Iron: 11.8mg
Baked Cream Cheese Crackers / Baked Cream Cheese Puri
Baked Cream Cheese Crackers / Baked Cream Cheese Puri are healthy and non fried snacks made from whole wheat flour, rice flour, chickpea flour and cream cheese. These crackers can be munched at any time of the day, enjoyed as after school snack, served with tea or coffee or enjoyed as an appetizer with dips such as hummus, cheese slices or dips and cheese of your choice. They are easy to make and are good replacement to the store brought crackers which contains preservatives and lots of additives. They can be stored in an airtight container for 15 day. Carry them while you are travelling. Enjoy them guilt free!!
Baked Cream Cheese Crackers / Baked Cream Cheese Puri
Baked Cream Cheese Crackers / Baked Cream Cheese Puri are healthy and non fried snacks made from whole wheat flour, rice flour, chickpea flour and cream cheese. These crackers can be munched at any time of the day, enjoyed as after school snack, served with tea or coffee or enjoyed as an appetizer with dips such as hummus, cheese slices or dips and cheese of your choice. They are easy to make and are good replacement to the store brought crackers which contains preservatives and lots of additives. They can be stored in an airtight container for 15 day. Carry them while you are travelling. Enjoy them guilt free!!
Servings: 50 crackers
Calories: 33kcal
Ingredients
- 1/2 cup whole wheat f lour
- 1/2 cup rice flour
- 1/2 cup chick pea flour besan
- 1/2 cup cream cheese I have used garlic and herb flavor cream cheese. You can use plain cream cheese.
- 4 tbsp oil
- 1 tsp paprika powder
- 1 tsp black pepper powder
- 2 tbsp yogurt
- 1 tsp garlic powder
- salt as per taste
Instructions
- In a mixing bowl add whole wheat flour, rice flour, chickpea flour, cream cheese (I have used garlic and herb flavored cream cheese, you can use plain cream cheese if the flavored cream cheese is not available), oil, paprika powder, black pepper powder, garlic powder and salt (be careful while adding salt as the cream cheese has salt in it).
- Mix all the ingredients well with the finger tips of your hands.
- Add yogurt and mix well. (I have used the homemade yogurt).
- Mix well and knead into a stiff dough. Apply the remaining tbsp of oil.
- Smooth the dough. Cover and rest dough for 20 minutes.
- After 20 minutes, you can see white spots on the dough. The dough is ready to roll.
- Now put the oven to preheat at 180 C. Divide the dough into equal portions. Take one portion of the dough and flatten it. Dust the dough with wheat flour.
- Roll into 2 mm thick circle.
- With the choice of cookie cutter, cut the dough into shapes. I have used round cookie cutter. Prick the cut shapes with fork.
- Lay the pricked shapes on the baking tray lined with baking paper. Sprinkle some salt over the crackers.
- Bake the crackers @ 180 C for 10-12 minutes. Check on the cracker after 8 minutes. The crackers will brown soon.
- The Baked Cream Cheese Crackers are ready.
- Enjoy the cream cheese crackers with tea, coffee, or as a afternoon snack. It can also be served with different types of dips such as hummus, cheese dip, salsa.
- Store the crackers in an airtight container and enjoy for 15 days.
Nutrition
Calories: 33kcal | Carbohydrates: 3g | Fat: 2g | Cholesterol: 2mg | Sodium: 8mg | Potassium: 21mg | Vitamin A: 55IU | Calcium: 4mg | Iron: 0.1mg
Soya Veg Masala
Soya veg masala is a simple and easy dish made with soya chunks, vegetables and regular spices. The dish is a good source of protein for vegetarian, vegan or non meat eater. It can be served with roti, paratha or rice. It is good option for lunch boxes or a quick dinner or lunch. It is vegan. Skip adding asafoetida and chat masala to make it gluten free.
As per wikipedia, soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is also known as textured vegetable protein / textured soy protein or soy meat. Soya chunks are a very good and high source of protein , vitamins, minerals and insoluble fibre.
I try to make recipes frequently using soya nuggets, chunks, granules. The soya veg masala is frequently made in my house. I usually make it for quick , easy and healthy lunch box. I pack it for my husband’s (Mithil) lunch box with some roti or parathas and raita.
I have boiled the dried soya chunks in water for 5 minutes, drained them and then removed excess water from them by squeezing them with hands. Then i have tossed them in oil with spices – turmeric, chili powder, coriander cumin powder, chat masala, amchur and salt. Soya chunks are bland in taste and hence become more flavorful after tossing them with the spices. It enhances the taste when in added to the curry.
My son (Aarav) prefers to eat them like that by squeezing lemon juice on them as a snack. He would like to that them in the lunch box in a small container. My friend in Pune (Jiya Karamachandani) used to make salad from with this tossed soya chunks. She used to arrange them at the center of a big platter plate. Then she used to arrange slices of cucumber, onions and tomatoes around them. She used to sprinkle chat masala , coriander and lemon juice over them and serve. The salad was so delicious. I used to crave for that dish when I was pregnant with Aarav. I miss your salad still and the good days and company Jiya Karamchandani.
Adding the tossed and spiced soya chunks enhances the flavor of soya veg masala.
Friends do try out this quick recipe and enjoy with your family and friends!!
Soya Veg Masala
Soya veg masala is a simple and easy dish made with soya chunks, vegetables and regular spices. The dish is a good source of protein for vegetarian, vegan or non meat eater. It can be served with roti, paratha or rice. It is good option for lunch boxes or a quick dinner or lunch. It is vegan. Skip adding asafoetida and chat masala to make it gluten free.
Servings: 4 people
Calories: 231kcal
Ingredients
Roasting Soya chunks
- 1 tbsp oil
- 1.5 cup soyachunks soyanuggets
- 1/4 tsp asafoetia hing
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder
- 2 tsp coriander cumin powder dhania jeera powder
- 1 tsp chat masala
- 1 tsp dry mango powder amchur
- salt as per taste
Making curry
- 1 tbsp oil
- 1 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
- 1 onion finely chopped
- 2 tsp ginger garlic paste
- 1/2 cup red capsicum finely chopped or any color capsicum
- 1 carrot peeled and chopped
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder or as per spice level needed
- 1 tsp coriander cumin powder dhania jeera powder
- 1 tsp garam masala
- 1/4 cup green peas boiled
- 1/4 cup sweet corn boiled
- 1 cup water
- 2 tsp kasuri methi powder
- salt as per taste
Instructions
Roasting Soya Chunks
- Heat oil in a pan medium heat. Add asafoetida, turmeric powder, coriander cumin powder, red chili powder.
- Add the soya chunks (Boil the dry soya chunk in hot water for 5 minutes, drained it and then remove excess water from it by squeezing them).
- Mix well. Add salt, chat masala and amchur powder. Mix well.
- Remove in a bowl and keep aside. These roasted soya chunks can be enjoyed with fresh salad - cucumber, tomato and onion slices with lemon squeezed on them.
- In the same pan, heat the 1 tbsp of oil on medium heat. Add cumin seeds and let them crackle. Add asafoetida.
- Add chopped onion and saute them till translucent.
- Add ginger garlic paste and mix well and saute for a minute.
- Add chopped carrot and capsicum. Add little salt and mix well.
- Cover and cook till carrot softens. Add little water if needed to avoid sticking at the bottom of the pan.
- Add turmeric powder, coriander powder, red chili powder and garam masala. Mix well.
- Add boiled corn and peas.
- Add the roasted soya chunks and mix well.
- Add water and mix well.
- Add kasuri methi powder and salt. Mix well.
- Cover and simmer for 5-7 minutes.
- The soya veg masala is ready.
- Remove in a serving bowl . Garnish with coriander and serve hot with roti or rice.
Nutrition
Calories: 231kcal | Carbohydrates: 21g | Protein: 18g | Fat: 7g | Sodium: 44mg | Potassium: 220mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3645IU | Vitamin C: 33.4mg | Calcium: 132mg | Iron: 5.1mg
Mushroom Veg Masala
Mushroom Veg Masala is a very simple curry made with mushroom, veggies and regular spices. It is quick and easy to make and does not need any pre-preparation. It is vegan and glutenfree. It can be enjoyed with roti, paratha or rice. It is a simple and quick recipes to be made for office lunchbox or a quick weeknight dinner.
This is a very frequent dish made at my home. I usually make this for my husband’s (Mithil) lunch box. The dish is so simple, quick, easy and yet delicious. It is liked by his colleagues in the office.
The dish uses less oil. Hence I prefer cooking it either in a thick bottom pan or non stick pan. Also cook the dish on low or medium heat. Stir often to avoid sticking at the bottom if not using a non stick pan.
So friends do try this simple, quick, easy and delicious recipe for a quick lunch to be made for office dabba in the morning or enjoy it making for a quick weeknight meal.
Mushroom Veg Masala
Mushroom Veg Masala is a very simple curry made with mushroom, veggies and regular spices. It is quick and easy to make and does not need any pre-preparation. It is vegan and glutenfree. It can be enjoyed with roti, paratha or rice. It is a simple and quick recipes to be made for office lunchbox or a quick weeknight dinner.
Servings: 3 people
Calories: 129kcal
Ingredients
- 2 cup white mushroom washed and chopped
- 1 tbsp oil
- 1 tsp cumin seeds jeera
- 1 tsp ginger garlic paste
- 1 onion finely chopped
- 1/2 capsicum green, red or yellow chopped
- 1 carrot washed, peeled and chopped
- 2 tomatoes washed and finely chopped
- 1/2 cup peas I have used frozen peas.
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder
- 2 tsp coriander cumin powder dhania jeera powder
- 1/2 tsp garam masala
- 1 tsp kasuri methi powder or kashuri methi crushed between palms
- salt as per taste
- 3/4 cup water or more if needed to adjust the consistency
- onion rings for garnishing
- coriander for garnishing
Instructions
- In an pan or kadhai, heat oil on medium heat and add cumin seeds. When they crackle add onions and carrots and saute till onions are translucent. Cover and cook for couple of minutes till carrots are soften.
- Add capsicum and saute. Add ginger garlic paste when capsicum are soften. Mix well. Cook on low heat.
- Add chopped tomatoes. Mix well and let the tomatoes soften on medium heat. Stir them.
- Add spices - turmeric powder, chili powder, coriander cumin powder and garam masala on low heat.
- Add salt and mix well. Saute for a minute on low heat.
- Add chopped mushroom.
- Mix them well and add peas.
- Add water and cook on medium heat.
- Cook till the water starts boiling. Add kasuri methi powder and mix well.
- Cook for 5 minutes till the flavors of spices and infused in the mushroom and veg and water is evaported and remains half in quantity.
- Switch off the heat. The mushroom veg masala is ready to serve.
- Remove in serving bowl. Garnish with onion rings and coriander and serve hot with roti, paratha or rice. I have packed it with palak dhebra for my husbands office lunch box.
Nutrition
Calories: 129kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Sodium: 45mg | Potassium: 665mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5175IU | Vitamin C: 53.8mg | Calcium: 41mg | Iron: 2.1mg
Tandoori Aloo / Spiced Grilled Potatoes
Tandoori Aloo / Spiced Grilled Potatoes is a grilled dish made by marinating boiled baby potatoes in the marination made using yogurt, chickpea flour, ginger garlic paste and spices. The marinated potatoes are then grilled or baked in the preheated oven, or coal barbecue or pan and served hot with onion slices and mint coriander chutney. It is all time favorite appetizer with all age group. It is gluten free.
Tandoori Aloo is a favorite appetizer in my house and is made frequently.
I love the marination for tandoori aloo. It is so simple and made with the ingredients easily available at home. I have used roasted chickpea flour to give thickness to the marination and have used the regular home made yogurt or curd. Chickpea flour is thus helpful to get the thickness to the marination. The flavor of the potato is enhanced with carom seeds. Carom seeds not only enhances taste but helps the potato and chickpea flour to get digested in our body. You can use same marination for cauliflower, baby corn, mushroom, or paneer to make the respective tikkas.
I have not made the marination spicy. But you can add more chili powder for making the marination spicy. Use kashmiri red chili powder. It gives nice red colour to the marination.
If you do not have baby potato, you can use the whole potato and cut them into four quarters and use. Always put salt while boiling the potatoes otherwise the potatoes will taste bland. Do not overcook the potatoes. They should be cooked but firm and not soft. I have pressure cooked them for 2 whistles with salt.
Friends do make this delicious tandoori aloo for your family and friends and enjoy!!
Tandoori Aloo / Spiced Grilled Potatoes
Tandoori Aloo / Spiced Grilled Potatoes is a grilled dish made by marinating boiled baby potatoes in the marination made using yogurt, chickpea flour, ginger garlic paste and spices. The marinated potatoes are then grilled or baked in the preheated oven, or coal barbeque or pan and served hot with onion slices and mint coriander chutney. It is all time favorite appetizer with all age group. It is gluten free.
Servings: 4 people
Calories: 270kcal
Ingredients
- 12 baby potato Boiled and skin removed
- 1 tsp red chili powder kashmiri red chili powder
- 1 tsp turmeric powder haldi
- 1 tsp carom seeds ajwain
- 2 tsp chat masala
- 2 tsp amchur powder dry mango powder
- 1 tsp garam masala
- 3 tsp coriander cumin powder dhania jeera powder
- 1 tbsp oil
- 4 tbsp yogurt curd
- 4 tbsp chickpea flour besan, roasted
- 2 tsp tandoori masala
- 1 tbsp kasuri methi dry fenugreek leaves
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- salt as per taste
Instructions
- In a mixing bowl, add red chili powder, turmeric powder, carom seeds, chat masala, amchur powder, garam masala, coriander cumin powder, chickpea flour, tandoori masala. ( I forgot to add amchur powder in this step and have added it in the next step).
- Add ginger garlic paste, kasuri methi, oil, lemon juice, yogurt and salt.
- Mix the mixture well. The marination is ready.
- Add the boiled baby potato. (I have not click the pick of the boiled baby potato. I have pressure cook the potato for 2 whistles with salt. Be careful the potato should not get soft, they should be firm and yet cooked. Remove the skin and prick the potato with fork). Coat the potatoes well with the marination. Cover and keep them aside for hour.
- Take wooden skewers (place them in cold water for 20 minutes before using for oven) and arrange the marinated potatoes. (if you do not want to use skewers you can place the marinated potatoes directly on the baking tray lined with baking paper for grilling). Preheat the oven to 200 C. Place the skewers on the baking dish lined with baking paper. Brush it with oil. Cook them for 15 minutes or till brown from the edges. Turn them once after 7 minutes. The spiced grilled potatoes or tandoori aloo is ready to serve. Sprinkle some chat masala and tandoori masala on the potato and serve them with sliced onions. (I have used less chili powder as we eat less spicy food. If you want more spicy potato add more chili powder and the colour of the marination will also be red).
Nutrition
Calories: 270kcal | Carbohydrates: 48g | Protein: 7g | Fat: 5g | Cholesterol: 2mg | Sodium: 41mg | Potassium: 1088mg | Fiber: 6g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 48.3mg | Calcium: 60mg | Iron: 2.7mg
Herbal Green Tea
Herbal Green Tea is a very refreshing tea made by boiling herbs -lemon grass, basil, ginger, and spices pepper and cinnamon along with green tea bag. Lemon juice gives a tangy refreshing taste to the tea. The tea is rich in antioxidants, good for fat burning and increases metabolic rate of the body, improves digestion, fights against cough and cold and is packed with the goodness of lemon grass, basil, ginger, cinnamon, pepper, lemon. Have it anytime of the day and you will be refreshed and feel stress free.
My mother (Rekha Ramolia) and father (Lavji Ramolia) own a mango farm and they have set up a small food industry on it. The industry has a big solar panel which helps in dehydration process of fruits and veggies. When my mother came to Sydney, she brought a lots of dehydrated lemon grass, Indian basil , curry leaves all grown in her farm with her. My husband and me both prefer to add lots of herbs to our tea and will always experiment by boiling our tea with different herbs. My mother likes to have green tea everyday and that too making in her special style using herbs and spices. She made the herbal green tea by boiling lemon grass, basil, ginger, black pepper, cinnamon and lemon in water along with green tea. We had this every evening when my husband comes back from office.
You can add fresh lemon grass, and basil. Also you can do variation in taste by adding different herbs such as mint leaves.
Boil water along with herbs and spices first.The aroma of lemon grass is just amazing when boiling. Add green tea bag at last. After adding green tea bag just boil for a minute. Boiling more will make tea bitter. Adding lemon juice is optional. You can add honey to balance the sour taste of lemon. We prefer to drink it without honey.
Believe me, the tea is so refreshing. It will just take away all your entire day stress and tiredness and make you fresh. We have continue making this tea even after my mother have left to India. I remember her a lot and miss her company and the refreshing cup of green tea.
Friends do make this easy herbal green tea and feel rejuvenated!!
Herbal Green Tea
Herbal Green Tea is a very refreshing tea made by boiling herbs -lemon grass, basil, ginger, and spices pepper and cinnamon along with green tea bag. Lemon juice gives a tangy refreshing taste to the tea. The tea is rich in antioxidants, good for fat burning and increases metabolic rate of the body, improves digestion, fights against cough and cold and is packed with the goodness of lemon grass, basil, ginger, cinnamon, pepper, lemon. Have it anytime of the day and you will be refreshed and feel stress free.
Servings: 2 cup
Calories: 29kcal
Ingredients
- 2.5 cup water
- 1 tsp ginger grated
- 10 lemongrass
- 1 tbsp basil leaves
- 6 peppercorn
- 1/2 tsp cinnamonpowder
- 1 greenteabag
- 1 tbsp lemon juice or as per sourness needed
Instructions
- In a pot add water and black pepper. Put it to boil.
- Add lemon grass, basil and grated ginger.
- Bring it to boil. Let it boil for 5-7 minutes.
- Add cinnamon powder and boil for couple of minutes. Add green tea bag and boil for a minute.
- Add lemon juice and switch off the heat.
- Strain the tea in serving cups with strainer.
- Enjoy piping hot herbal green tea and get refreshed.
Nutrition
Calories: 29kcal | Carbohydrates: 7g | Sodium: 17mg | Potassium: 180mg | Vitamin A: 70IU | Vitamin C: 3.5mg | Calcium: 32mg | Iron: 2mg
