Coconut Biscuitpara/ Coconut Cracker
Coconut Biscuitpara/ Coconut Cracker is a variation of traditional Indian snack “shankarapara”. It is healthy, is baked and is made with wholewheat flour and oats. It is made by adding coconut and sugar to the flour. It is flavored with fennel seeds and cardamom powder. You can also deep fry instead of baking. It is a very healthy and delicious snack and can be enjoyed with a cup of tea or coffee. Enjoy baking it during festivals and delight your family and friends!!
A combination of “Biscuit” and “para” from Shankarpara = Biscuitpara. This is what we used to call this snack delicacy that my mom used to prepare for us during the festivals of Janmasthami, Diwali and Holi. My mom used to make them thick and cut them into diamond shape. She used to make them with all purpose flour (maida) and then deep fry them. The flavor of coconut and the smell of cardamom is simply irresistible. It is crispy like a biscuit and hence, as children, my brother and I used to call it as biscuitpara instead of shankarpara.
Since now-a-days, we avoid eating fried food and are calorie conscious, I have baked the biscuitpara. Also I have made it healthier using whole wheat flour and oats. My son and husband love them a lot and I am super happy to introduce my favorite childhood snack to my son.
Friends, do make this healthy version of shankarpara and enjoy it guilt free at any time of the day!!
Coconut Biscuitpara/ Coconut Cracker
Coconut Biscuitpara/ Coconut Cracker is a variation of traditional Indian snack "shankarapara" and it is healthy and it is baked and made with wholewheat flour and oats. It is made by adding coconut and sugar to the flour. It is flavored with fennel seeds and cardamom powder. You can also deep fry instead of baking. It ia a very healthy and delicious snack and can be enjoyed with a cup of tea or coffee. Enjoy baking it during festivals and delight your family and friends!!
Servings: 50 crackers
Calories: 44kcal
Ingredients
- 100 g unsalted butter or thick ghee
- 1.5 cup whole wheat flour
- 0.5 cup oats
- 0.5 cup desiccated coconut
- 2 tsp cardamom powder
- 0.5 cup sugar I have used raw sugar. You can also grind the sugar and use.
- 8 tbsp milk
- 1/8 tsp baking powder
- 1/4 tsp salt
- 1 tsp fennel seeds
Instructions
- In a food processor bowl or a mixing bowl add whole wheat flour, oats, desiccated coconut, fennel seeds, cardamom powder,sugar, salt and baking pwoder.
- Close the lid and pulse food processor for few times. The mixture will get the crumbs like texture. (Or with the finger tips mix all the ingredients gently till they get the crumb texture if mixing in a bowl).
- Add milk and pulse all the ingredients. (If mixing with hands, gradually add milk and knead the flour).
- The mixture will start to come together in the food processor.
- Remove the mixture in a bowl and knead it gently to form a dough. Cover and keep aside for 20 minutes.
- Divide the kneaded dough into equal portions. Take one portion and make a ball. Take a butter paper or greased plastic sheet and flatten the prepare ball on it.
- Cover the flatten ball with another sheet of butter paper or greased plastic sheet and start rolling.
- Roll the ball into a circle with 4mm thickness. With the help of knife or pizza cutter, cut into squares or rectangles. Prick the surface the rolled dough with fork.
- Remove the uneven edges.
- Line the baking tray with baking paper or grease it with butter. Put the cut pieces on the lined baking tray and bake for 20-25 minutes in a preheated oven at 180 C.
- The biscuitpara are ready and remove them from oven and keep aside to cool.
- Enjoy the healthy and delicious biscuitpara with a cup of tea or coffee. Pack them in your kids lunchbox or give them as an afternoon snack. The biscuitpara can be stored for 15 days in an airtight container.
Nutrition
Calories: 44kcal | Carbohydrates: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 13mg | Potassium: 25mg | Sugar: 2g | Vitamin A: 55IU | Calcium: 6mg | Iron: 0.2mg
Mixed Vegetables Subji
Mixed Vegetables Subji is a dish made with different vegetables. The vegetables are cooked and then tossed with an extra tempering made with butter, oil, cheese and different spices such as biryani masala, chole masala, and kasuri methi. It gives a different taste to your regular prepared subji and tastes best with roti, paratha or puri.
I learned this recipe from Tanuja Deshpande (My Ex-boss’ wife). I was once invited to my boss’ (Dilip Deshpande) house at Pune with my husband. Her wife Tanuja Deshpande was a banker and is a very good singer. She had prepared very tempting and delicious dishes for us. One of the dishes she cooked was mixed vegetables. It was so delicious and irresistible. She has a wonderful gift, she can smell and tell what spices are added to the dish. She had gone for one of the ceremonies where she ate the mixed vegetables prepared by the caterers. She could understand what spices were added to the dish and then by adding those spices (biryani masala, chole masala), she cooked this mixed vegetable subji. I was amazed to see that how the simple vegetables that we cook on daily basis can be turned into a delicious meal just by giving a tempering to them with some additional spices, butter and cheese.
From then onward, I have been cooking this mixed vegetables and impressing my family and my guests.
I would like to thank Mrs. Tanuja Deshpande for sharing with me her amazing recipe. I wish her all the best with her music recordings and stage shows.
Friends do try this recipe and share with your family and friends!! Enjoy cooking!!
Mixed Vegetables Subji
Mixed Vegetables Subji is semi curry like dish made by with different vegetables. The vegetables are cooked and then are tempered with butter, oil, cheese and different spices such as biryani masala, chole masala, and kasuri methi to give a different flavor. It gives a different taste to your regular prepared subji and tastes best with roti, paratha or puri.
Servings: 8 people
Calories: 218kcal
Ingredients
Pressure cooker vegetables
- 1 tbsp oil
- 1/4 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
- 1/2 tsp turmeric powder haldi
- 1/2 tsp ginger garlic paste
- 300 g french beans washed and chopped
- 3 potato washed, peeled and cut into cubes
- 3 carrot washed, peeled and cut into cubes
- 1/2 cup peas
- 1/2 cup corn
- 1 tsp red chili powder
- 2 tsp coriander cumin powder dhania jeera powder
- 1/2 tsp garam masala
- salt to taste
cooking cabbage
- 250 g cabbage washed and finely chopped
- 3 tsp oil
- 1/4 tsp asafoetida hing
- 1/4 tsp turmeric powder haldi
- 1/8 tsp cumin seeds jeera
- salt to taste
Final Tempering
- 2 tbsp oil
- 1 tbsp butter
- 1/2 tsp cumin seeds jeera
- 1 tsp garlic chopped
- 1 green chili chopped finely
- 1 onion finely chopped
- 2 green capsicum washed and finely chopped
- 2 tomato washed and one finely chopped and another cut into cubes
- 1 tbsp ginger garlic paste
- 1 tsp biryani masala
- 1 tsp chole masala
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder
- 2 tsp coriander cumin powder dhania jeera powder
- 2 cheese slice or 1/4 cup grated cheese
- 1 tbsp kasuri methi
- 2 tbsp coriander washed and finely chopped
Instructions
Pressure cooker vegetables
- Heat oil in a pressure cooker. Add cumin seeds. When they crackle add asafoetida and turmeric powder.
- Add the mixed vegetables - potato, french beans, carrots, corn, peas.
- Add red chili powder, coriander cumin seeds powder, garam masala, ginger garlic paste and salt.
- Add 1/2 cup water and mix well all the vegetables and spices. Close the pressure cooker and cook for 2-3 whistles. Let the pressure cooker cool by itself and then open the pressure cooker. The vegetables are nicely cooked. Keep them aside.
Cooking Cabbage
- Heat oil in a pan/kadhai or wok. Add cumin seeds. When they crackle add asafoetida and turmeric powder.
- Add the chopped cabbage and salt. Mix well. Cover with lid and cook on medium heat till cabbage is cooked.
- The cabbage is well cooked. Remove in a bowl and keep aside.
Final tempering
- In the same pan where cabbage was cooked, heat oil and butter.
- Add cumin seeds. When they crackle add chopped garlic and green chilies. Saute till raw smell of garlic goes away.
- Add the chopped onions and saute.
- Saute till onions are translucent. Add ginger garlic paste and mix well.
- Add the chopped capsicum and cook.
- Cook till the capsicum softens.
- Add the spices - turmeric powder, red chili powder, coriander cumin powder, biryani masala, chole masala.
- Add the chopped tomatoes.
- Cook till the tomatoes are soften and oil is released.
- Add the cooked cabbage and kasuri methi. Mix them well.
- Add the other cooked vegetables and mix well. Add cheese slices pieces (You can also use grated cheese). I have used two cheese slices. Mix them well and the cheese will melt.
- Add chopped coriander and mix well.
- Add chopped tomatoes and cook till tomatoes are soft and gets good glaze on them. The mixed vegetable subji is ready to serve.
- Remove the mixed vegetable subji in a bowl and garnish with coriander. Serve the hot mixed vegetable subji with roti, puri, or paratha.
Nutrition
Calories: 218kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 141mg | Potassium: 779mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4920IU | Vitamin C: 64.8mg | Calcium: 132mg | Iron: 4.3mg
Paneer In Capsicum Curry
Paneer in capsicum curry is rich gravy made with tomato, onions, capsicum and cashew nuts. It does not use any cream or butter for cooking. The cashew nuts gives a creamy texture and rich taste to the gravy. You can swap paneer with tofu/ mixed vegetables/granules/mushroom to make it vegan. It is gluten free and enjoyed by kids too!! The gravy can be made in advanced and freeze. Thaw the gravy and add paneer /tofu/veggies/mushrooms and enjoy with paratha, roti or naan.
I have used red capsicum. It gives bright red natural colour to the gravy. However, if you do not have red capsicum, use green capsicum instead. The paprika gives nice color and is mild in spice level. You can add red chili powder as per the spice level needed. Use kashmiri red chili powder as it gives nice colour to the gravy.
The gravy should be tossed on high heat stirring continuously to avoid sticking it on bottom of the pan. As you will saute the gravy, the cashew nut will release the oil and gravy will get nice lustre and texture.
I find this gravy easy and a good way of making kids eat capsicum and nuts in hidden form. This gravy is enjoyed by kids!!
Paneer in capsicum curry
Paneer in capsicum curry is rich gravy made with tomato, onions, capsicum and cashew nuts. It does not use any cream or butter for cooking. The cashew nuts gives a creamy texture and rich taste to the gravy. You can swap paneer with tofu/ mixed vegetables/granules/mushroom to make it vegan. It is gluten free and enjoyed by kids too!! The gravy can be made in advanced and freeze. Thaw the gravy and add paneer /tofu/veggies/mushrooms and enjoy with paratha, roti or naan.
Servings: 4 people
Calories: 473kcal
Ingredients
Roasting the vegetables
- 3 tsp oil
- 5 medium onion washed and chopped
- 5 medium tomato washed and chopped
- 1 red capsicum or green capsicum (washed and chopped)
- 5 garlic cloves chopped
- 1 inch ginger chopped
- 25 cashew nut
tempering gravy
- 2 tbsp oil
- 1 tsp cumin seeds jeera
- 1 bay leaf
- 1 inch cinnamon
- 300 g paneer cottage cheese, cut into triangles
- 1/2 tsp turmeric powder haldi
- 2 tsp coriander cumin powder dhania jeera powder
- 1 tsp paprika or kashmiri red chili powder
- 2 tsp kitchen king masala
- 1 tsp tandoori masala
- 1 tsp sugar
- 3/4 cup water or as per the consistency needed for the gravy
- salt as per taste
Instructions
- Heat oil in a pan.
- Add chopped onions, red capsicum, cashew nuts, garlic and ginger. (If you do not have red capsicum, you can use green or yellow capsicum).
- Mix well and add chopped tomatoes and mix well. Saute the vegetables on medium heat.
- Saute till all the vegetables and cooked and the water in it is dried out. Keep aside and cool and then grind the roasted vegetables into a smooth paste in a mixer grinder.
- Heat oil in a pan. Add bay leaf and cinnamon stick and cumin seeds.
- When cumin seeds crackle, add the ground roasted vegetables paste. Mix well.
- Saute the gravy on high heat. Stirring continuously to avoid sticking to the bottom of the pan.
- After 7 minutes the moisture from the gravy will start drying.
- after 10-12 minutes the gravy is becoming dry and starts releasing oil.
- After couple more minutes the moisture from the gravy is evaporated and the oil is released. The colour of the gravy is also changed to dark.
- Add spices - turmeric powder, coriander cumin powder, kitchen king masala, tandoori masala, paprika. (I was making this curry for kids and hence I have preferred using paprika, you can use kashmiri red chili instead. Paprika gives nice red colour and is not hot).
- Mix well and saute the spices for couple of minutes. The spices and cashew nuts have released oil and the gravy is roasted well.
- Add water and salt and mix well.
- Add sugar to balance the sour taste of tomatoes.
- Add crushed kasuri methi.
- Mix well and simmer the gravy for 7-8 minutes on low heat. Cover and simmer.
- The oil is floating on the top. At this stage the gravy can be cooled and store in a ziplock bags or airtight containers in the freezer.
- Add the chopped paneer to the gravy and mix well. The paneer curry in capsicum is ready.
- Serve the paneer curry in capsicum is with parathas or naan.
Nutrition
Calories: 473kcal | Carbohydrates: 28g | Protein: 16g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 39mg | Potassium: 740mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2515IU | Vitamin C: 72.1mg | Calcium: 426mg | Iron: 2.2mg
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Vegan Carrot Halwa
Gajar ka halwa or carrot halwa or carrot fudge is a popular traditional Indian dessert and is enjoyed by all age groups. In India, during winters we get red and juicy carrots. The carrot halwa made with red carrots gets a nice red colour. However, you can use the orange carrots if red color carrots are not available.
The gajar ka halwa is a light dessert perfect for any occasion and celebration. Since it does not use any flour it is gluten-free.
The gajar ka halwa is made by simmering the grated carrots in full-fat milk. It is cooked until the milk evaporates and only milk solids (mawa/khoya) are left. Sugar and ghee are added at the end. The halwa gets a nice dark color as the sugar gets caramelized on cooking.
But can the gajar ka halwa be enjoyed by the people who follow vegan diet or are allergic to dairy products? Yes of course they can enjoy the “vegan carrot halwa”. The dairy products are replaced by non dairy products such as almond milk, powdered almonds, and oil. The process of making the halwa remains the same as that of making the normal carrot halwa.
I had invited an Australian family ( Duffy and his wife Lil along with children Franky and Luke) for dinner. Lil is allergic to dairy products. I had made tandoori aloo and Hariyali tofu tikka for starters. I have made undhiyu for main dish with parathas. I wanted to balance the heavy food with refreshing and light dessert. Carrot halwa suited for the category. Since Lil was allergic to dairy, I thought of making the halwa with almond milk and powdered almonds. Believe me the vegan carrot halwa was so delicious and had good flavor of almonds.
I enjoyed making it for my guests and also packed them some!!
Please friends do try out this recipe and I would love to hear your views and comments!!
Happy healthy cooking!!
Vegan Carrot Halwa
Vegan Carrot Halwa is a non dairy version of popular Indian dessert "carrot halwa" and is made with grated carrots that are cooked in a nondairy milk such as almond and is flavored with cardamon and nuts. It can be served hot for breakfast or served warm with a scoop of non dairy ice cream for vegan diet. It can be enjoyed by people who are observing fast (upwaas/vrat).
Servings: 8 people
Calories: 328kcal
Ingredients
- 1 kg carrot washed,peeled and grated
- 1 tbsp oil any flavorless oil. I have used peanut oil
- 4 cup almond milk
- 2 cup almond meal powdered almonds ( I have blanched almonds, peeled, dried and ground them)
- 3/4 cup sugar I have used raw sugar
- 2 tsp cardamom powder
- 1 tbsp almonds blanched and sliced
- 1 tbsp pistachio blanched and sliced
Instructions
- Heat 1 tbsp oil in a pan. (you can use any flavorless oil. I have used flavorless refined peanut oil).
- When the oil is heated, add the grated carrot and saute on medium heat. After 5-8 minutes the carrots will start to cook and shrink in size.
- Add milk to it and mix well. Stir in between and let the milk boil on medium heat. (I prefer using almond milk as a non dairy milk for making halwa the taste of almond will penetrate well in making the halwa). The milk will start boiling. Now cook the mixture on medium heat stirring continuously.
- After some time the milk will reduce. Stir continuously and scrap the carrots from the sides.
- The milk is now 90% evaporated. Add sugar and mix well.
- Add cardamom powder and mix well.
- Add the blanched , peeled and ground almond to the halwa. (the ground almonds gives the texture similar to that of milk granules or khoya like the normal dairy carrot halwa).
- Mix well and cook for a minute. The vegan carrot halwa is ready to serve.
- Garnish with almonds and pistachio slices and serve warm or cold. You can also serve with a non dairy ice cream.
Nutrition
Calories: 328kcal | Carbohydrates: 38g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Sodium: 249mg | Potassium: 424mg | Fiber: 7g | Sugar: 25g | Vitamin A: 20880IU | Vitamin C: 7.5mg | Calcium: 255mg | Iron: 1.6mg
Vegetable Dum Biryani
Vegetable Dum Biryani is dish made where cooked long grained rice and gravy made with onion, tomato, spices and vegetables are assembled in layers in a big thick bottom pan. The vessel is then covered and cooked on a low heat keeping on a pan for 20-30 minutes till the spices are nicely infused with rice. The cover of the biryani is opened and the biryani is served hot in layers with boondi raita or vegetable raita, papad and salan. The biryani can be enjoyed by gluten intolerant people. It is glutenfree.
Making Biryani takes a lot of preparation. It is one meal dish and the outcome of the dish is worth the effort put. Generally the onions, potato and nuts used in the biryani are deep fried. I have shown you the method of using onions, potatoes and nuts without deep frying. I have cooked them on pan with little oil and they were delicious.
The picture below is after the biryani is served and the layers are mixed well.
Vegetable Dum Biryani
Vegetable Dum Biryani is dish made where cooked long grained rice and gravy made with onion, tomato, spices and vegetables are assembled in layers in a big thick bottom pan. The vessel is then covered and cooked on a low heat keeping on a pan for 20-30 minutes till the spices are nicely infused with rice. The cover of the biryani is opened and the biryani is served hot in layers with boondi raita or vegetable raita, papad and salan.
Servings: 10 people
Calories: 652kcal
Ingredients
Fried Nuts and Potato
Saffron Milk
- 1/2 cup milk warm
- 1 tsp saffron strands
Biryani Gravy
- 9 tbsp oil
- 2 cinnamon stick around 1 inch each
- 5 cardamom
- 2 bay leaf
- 6 cloves
- 3 tsp cumin seeds jeera or shahi jeera
- 4 medium onions finely chopped
- 7 medium tomatoes washed and finely chopped
- 4 tsp ginger garlic paste
- 1 medium green capsicum washed and finely chopped
- 1 medium red capsicum (optional) washed and finely chopped
- 3 carrot washed, peeled and chopped
- 1/2 cup peas boiled
- 1/2 cup corn boiled
- 3/4 tsp turmeric powder haldi
- 3 tsp red chili powder
- 6 tsp coriander cumin powder dhania jeera powder
- 2 tsp biryani masala (store brought) or garam masala
- 1 cup yogurt fresh curd (dahi)
- 1 cup milk
- 3 tbsp dried fenugreek leaves kasuri methi
- 1 tsp kitchen king masala optional
- salt to taste
Cooking rice for Biryani
- 3 cup basmati rice long grained rice washed and soaked
- 6 cup water
- 2 cinnamon stick
- 4 cardamom
- 2 bay leaf
- 1 tbsp lemon juice
- 1 tsp oil
- salt to taste
Assembling Biryani and giving Dum
- 1 thick heavy bottom pan or pot or a thick bottom pressure cooker
- 9 tsp ghee clarified butter (use 2 tsp for greasing)
- 1 cup mint leaves washed and roughly chopped
- 1 cup coriander leaves washed and finely chopped
- 10 green chili washed and slit
- 2 tsp garam masala
- salt to sprinkle
- aluminium foil to cover
Instructions
Fried onion/Birasto
- Washed and thinly slice onions.
- Heat oil in a non stick pan. Once oil is heated add onions and saute on medium flame.
- The onion will soften and will start to become golden.
- Now increase heat and cook till the onions become brown and crisp. Keep on stirring in between.
- The onions are now crisp and ready. Remove on the absorbent paper and let it cool. Keep aside
Fried nuts and potato
- In the same pan. Heat oil and add chopped almonds and cashew nuts.
- Saute on low heat till golden and crisp. (Do not cook on high heat). Remove in a plate and keep aside. They will get crunchy once cooled.
- Heat oil in the pan. Add the chopped potatoes. Add salt and mix well. Cover and cook till potato soften on medium heat.
- Now open the lid and cook on low to medium heat till the potato are golden and crisp. Remove in a plate and keep aside.
Saffron milk
- Warm milk in a microwave or pan. Add saffron strands and mix well. The milk will get nice colour. Keep it aside.
Biryani Gravy
- Heat oil in a pan. Add whole spices - cinnamon, cloves, cardamom, bay leaf. Add cumin seeds to it. Let the cumin seeds crackle. (I have not taken the picture with cumin seeds). (You can also use shahi jeera in place of cumin seeds and add other whole spices such as star anise, javantri- whole mace, black cardamom-n moti elaichi if you have them in your pantry).
- Add chopped onions and saute. Add little salt and saute the onions till they are translucent.
- Add the chopped capsicum and mix well and cover and cook till they soften.
- Once the capsicum are soften add the ginger garlic paste and saute well.
- Add the chopped tomatoes, mix and cover and cook till the tomatoes are soften.
- Add spices - turmeric powder, red chili powder, coriander cumin powder, biryani masala and kitchen king masala. (add kitchen king masala is optional). I have used store brought biryani masala. However if you do not have biryani masala you can use garam masala instead.
- Mix well and cook for a minute. Now lower the heat and add fresh yogurt. (Do not use sour yogurt, it will make the gravy sour. Adding yogurt on high heat will curdle the mixture). Mix well.
- Now add milk and mix well on low heat.
- Add the boiled carrot, corn and peas and mix well. (you can also add other vegetables such as cauliflower, french beans, baby corn as per your choice).
- Add kasuri methi and mix well.
- Simmer the gravy for 5-7 minutes on low heat.
- The oil is separated and floating on top. The gravy is ready.
- Remove in a bowl and keep aside. (During winter, you can cook the gravy one day ahead and refrigerate before using).
- The biryani gravy is ready.
Cooking Rice for biryani
- Add rice, bay leaf, cinnamon stick, cardamon, lemon juice, salt, oil and water.
- Bring the water to boil.
- Cover and cook on low heat till the water is absorbed and rice is cooked.
- The rice is ready.
Assembling Biryani and giving dum
- Take a thick bottom pan. Grease it nicely with ghee/clarified butter.
- Put 4-5 big spoon of rice and spread it evenly. Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chili, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press.
- Add 5-6 big spoon or laddle of gravy. Spread it evenly and gently spread.
- Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chili, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press.
- Put the third layer or rice. Put 4-5 big spoon of rice and spread it evenly. Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chili, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press.
- Repeat the above process with curry and rice in alternate layers. (4th layer - curry, 5th layer-rice, 6th layer curry and 7th layer rice). The layers will depend on the size of vessel or pot. But the top layer should be of rice. Layer the top layer with rice and add fried onions, potatoes, mint, coriander, garam masala, slit green chili, saffron milk, ghee and salt. (you can also put the toasted nuts in the layers. I have skipped and added on top).
- Cover the vessel with aluminium foil. Put it in oven for 20 minutes @200 C for giving dum. Alternatively, heat a pan/tava and put the vessel with biryani over it cook on it for 20-30 minutes on medium heat.
- Remove the foil and sprinkle the toasted nuts, coriander and mint leaves and serve biryani hot with boondi or vegetable raita, papad or salan.
- Dum Biryani is ready.
- The biryani when mixed while eating.
Nutrition
Calories: 652kcal | Carbohydrates: 90g | Protein: 17g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 284mg | Potassium: 2027mg | Fiber: 12g | Sugar: 14g | Vitamin A: 6195IU | Vitamin C: 197.1mg | Calcium: 479mg | Iron: 14.8mg
Vegetables Vermicelli Upma
Vegetables Vermicelli Upma also known as Seviyaan Upma is a popular South Indian Breakfast made with noodles made with wheat, semolina or rice. It is a very quick, easy, delicious recipe and is light on stomach. It can be cooked with or without vegetables. It is also a very healthy option for breakfast, lunch, lunch box. It tastes good even when cold. It can be served with coconut chutney/ curd/ tea or coffee.
Vegetables Vermicelli Upma
Vegetables Vermicelli Upma also known as Seviyaan Upma is a popular South Indian Breakfast made with noodles made with wheat, semolina or rice. It is a very quick, easy, delicious recipe and is light on stomach. It can be cooked with or without vegetables. It is also a very healthy option for breakfast, lunch, lunch box. It tastes good even when cold. It can be served with coconut chutney/ curd/ tea or coffee.
Servings: 4 people
Calories: 329kcal
Ingredients
- 1 cup Vermicelli Seviyaan
- 3 cup water !/2 up for boiling vegetables
- 2 tbsp oil
- 1/4 tsp mustard seeds rai
- 1/4 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
- 1 tsp urad dal Black split gram
- 10 curry leaves
- 1/4 tsp turmeric powder haldi
- 1 dry red chili
- 1 green chili chopped
- 1 tsp ginger grated
- 1 tsp red chili powder
- 1/2 lemon juice
- 1 small onion chopped finely
- 1/4 green capsicum chopped finely
- 1/4 red capsicum chopped finely
- 1 carrot peeled and chopped finely
- 1/4 cup peas
- 2 tsp ghee clarified butter
- salt to taste
- 2 tbsp coriander leaves washed and finely chopped
Instructions
- Heat oil in a pan. Add mustard seeds, urad dal, cumin seeds. When they crackle add green chilies, dry red chili, curry leaves and asfoetida. Saute.
- Add grated ginger and chopped onions. Saute till onions are translucent.
- Add chopped vegetables and salt. Mix well.
- Cover and cook the vegetables on low heat for 2-3 minutes.
- Add half cup of water and peas and cover and cook till all vegetables are cooked. (it is a good idea to cook vegetables with little water so that they do not stick to the bottom of pan).
- Add the vermicelli/seviyaan.
- Mix well. Add turmeric powder.
- Roast the vermicelli till golden.
- Add water and remaining salt and cover and cook the vermicelli till the water is fully absorbed on medium heat. Stir in between.
- Add lemon juice and coriander and mix well.
- Add ghee and mix well. The vegetables vermicelli upma is ready to serve.
- For serving, grease a bowl with ghee. Put vermicelli upma in it and press gently. Put plate on it and flip gently. The upma will be unmolded. Garnish with coriander and serve. Serve with coconut chutney/curd/tea or coffee.
Nutrition
Calories: 329kcal | Carbohydrates: 55g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 175mg | Potassium: 195mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3260IU | Vitamin C: 79.2mg | Calcium: 46mg | Iron: 1.3mg
Moongdal Ka Sheera
Moongdal Ka Sheera is a very delicious sweet for sheera lovers. This sweet is very rich, made from moongdal. The cooking of sheera is long but the end result is simply delicious and irresistible. The tempting dessert finds a place in wedding food, celebration. It is from Rajasthani cuisine and is glutenfree.
At my home everyone is fond of the moong dal sheera. I love the coarse texture of the sheera and since it is made of moong dal it is nutritious. It is good for kids.
Now a days you get moong dal flour in the stores which makes the making of sheera more easier. Many people use water to make sheera or the combination of milk and water, I have used milk to make sheera. Milk makes the sheera more rich.
I prefer using a non stick pan for making sheera. It prevents sticking of the moong dal while cooking. Grind the moongdal to coarse mixture. This will make sheera of coarse texture.
Try the recipe and I am sure your family and friends will love it!!
Moongdal Ka Sheera
Moongdal Ka Sheera is a very delicious sweet for sheera lovers. This sweet is very rich, made from moongdal. The cooking of sheera is long but the end result is simply delicious and irresistible. The tempting dessert finds a place in wedding food, celebration. It is from Rajasthani cuisine and is glutenfree.
Servings: 6 people
Calories: 655kcal
Ingredients
- 1.5 cup moong dal yellow moong dal without skin
- 4 cup milk
- 1 cup sugar you can add 1/2 cup more as per sweetness needed. i prefer less sweet.
- 10 tbsp ghee clarified butter
- 2 tsp cardamom powder
- 1 tsp saffron strands
- 2 tbsp almonds blanched, peeled and chopped
- 1 tbsp pista blanched, peeleed and chopped
Instructions
- Wash and soak the moong dal for 5-6 hours.
- Drain the water from the soaked moong dal in a strainer.
- Grind the drained moong dal into coarse paste.
- Heat ghee in a non stick pan. (leave a tbsp of ghee aside to add in the end)
- When ghee is heated, add the coarse moong dal paste.
- Saute the moong dal paste. It has absorbed all the ghee.
- In the meanwhile, put milk in a pan to boil.
- Saute the moong dal on medium heat. After 10 minutes, It will start to become dry.
- The moongdal has now become dry and resembles like bread crumbs.
- The milk has also boiled. Add few strands of saffron in it. (Wow the saffron is releasing a wonderful aroma).
- Add the hot milk to the moong dal mixture. (be careful as the hot milk and moong dal will splutter).
- The moong dal will start absorbing milk.
- After 5-6 minutes the milk will be almost absorbed, add sugar in it. ( I have used raw sugar).
- The sugar will melt and the mixture will become liquid again. Saute for sometime on medium heat.
- Add cardamom powder to it.(leave a tsp cardamom powder to add at the end) Saute the mixture continuously to avoid sticking at the bottom. (the hands will get good exercise :-)).
- After 10 minutes, the moisture will be absorbed.
- Now saute till the moisture in the moong dal mixture is evaporated and the moong dal starts leaving ghee.
- Add the remaining ghee and saute the moong dal mixture more.
- Mix well and saute.
- Add cardamom powder and mix well. (adding cardamom powder towards end gives nice aroma).
- Saute the moong dal and the ghee is released. The entire process took me around 1.5 hours but was worth the efforts put in.
- Add the pistachio and almonds. Mix well. The moong dal sheera is ready. Enjoy the moong dal sheera warm. The moong dal sheera remains good for a week when refrigerated. Warm the sheera in a microwave or steam cook in pressure cooker just before serving.
- For serving the sheera. Grease a small bowl with ghee. Put hot moong dal ka sheera in it. Press it with a spoon and smoothen the surface. Unmould in a plate. Garnish with some almonds and pistachio and serve.
Nutrition
Calories: 655kcal | Carbohydrates: 75g | Protein: 18g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 80mg | Sodium: 78mg | Potassium: 903mg | Fiber: 9g | Sugar: 45g | Vitamin A: 325IU | Vitamin C: 2.6mg | Calcium: 263mg | Iron: 3.8mg
Undhiyu (Gujarati Style Mixed Vegetables)
Undhiyu is a seasonal dish made in Gujarat a state of India, during winters with all mixed vegetables such as lima beans (vaal), surati papdi ( indian beans), green pigeon peas (tuvar dana), purple yam, small brinjals, sweet potato, raw banana, potato, muthia – fenugreek dumplings (dumplings/fritters made with fenugreek leaves and spiced chickpea flour (besan) and whole wheat flour. It is either deep fried or steamed). The vegetables are spiced with mixture made from fresh cilantro, fresh green garlic, ginger, green chili, sugar , salt coconut, carom seeds. Undhiyu is made in large quantities and is enjoyed during festivals, get to gether, wedding, with jalebi, shrikand and puri. It is vegan. If you want it to be gluten free skip adding asafoetida (hing).
The process of making undhiyu is long and needs patience and pre-preparation. Traditionally undhiyu is cooked in a big vessels with a generous amount of oil. The vegetables like potato, sweet potato, purple yam are deep fried. In a thick bottom pan vessel, oil is heated and it is tempered with carom seeds, asafoetida, turmeric. The bean mixture is added and kept on the bottom layer of the thick bottom pan vessel. The layer of the fresh spices mixture made from fresh coriander, ginger, garlic, green chili, coconut is spread over it. The vessel is covered and cooked till the beans become soft. Now other vegetable such as brinjals (stuffed with the coriander spice mixture) , fried potato, sweet potato, purple yam, raw banana is kept. The vegetables are again covered with the layer of the prepared coriander spice mixture. Now the vessel is covered with the lid and the vegetables are cooked on medium heat till the brinjals and beans are soft and cooked. When the vegetables are about to cook, the muthia (fried fenugreek dumplings) are added and vessel is covered and cooked for few more minutes till the muthia becomes tender and absorbs some moisture.
I have shared with you the method of cooking undhiyu in a pressure cooker. It is quick and also needs less oil. The muthia (fried fenugreek dumplings) can stay good for a couple of days at room temperature. Hence I prefer to cook them a day before making undhiyu. These muthia itself is a snack and can be enjoyed with tea or coffee. It is also good to carry them while travelling. I have cooked the vegetables in batches and then assembled them all together along with muthia in a big pan with the layers of prepared fresh coriander masala in between. The vegetables and are then covered and simmered on medium heat till all the flavors are nicely infused.
While serving sprinkle some fresh coriander and coconut and serve undhiyu with puffed puri, roti, bhakri and accompany it with chaas and jalebi or shrikhand for sweet. The undhiyu can be refrigerated and enjoyed for 3-4 days.
Undhiyu (Gujarati Mixed Vegetables)
Undhiyu is a seasonal dish made in Gujarat a state of India, during winters with all mixed vegetables such as lima beans (vaal), surati papdi (beans), green pigeon peas (tuvar dana), purple yam, small brinjals, sweet potato, raw banana, potato, muthia - fenugreek dumplings (dumplings/fritters made with fenugreek leaves and spiced chickpea flour (besan) and whole wheat flour. It is either deep fried or steamed). The vegetables are spiced with mixture made from fresh cilantro, fresh green garlic, ginger, green chili, sugar , salt coconut, carom seeds. Undhiyu is made in large quantities and is enjoyed during festivals, get to gether, wedding, with jalebi, shrikand and puri.
Servings: 10 people
Calories: 761kcal
Ingredients
Beans
- 300 g Surati papdi Indian beans
- 300 g Vaal lima beans
- 300 g Tuvar dana fresh pigeon peas
- 2 tbsp oil
- 1/4 tsp carom seeds ajwain
- 1/4 tsp asafoetida hing
- 1/4 tsp turmeric powder haldi
- 1 tsp coriander cumin powder dhana jeera powder
- 1 tsp red chili powder
- 1 tsp sugar
- 1 tsp ginger garlic paste
- salt as per taste
- 1/4 tsp water
Muthia (fenugreek dumplings)
- 1/4 cup wheat flour coarse or bhakri flour
- 2 tbsp wheat flour
- 3 tbsp chickpea flour besan
- 1/2 cup fenugreek leaves (methi leaves ) washed and chopped. I have used dried fenugreek leaves. I have soaked them for 30 minutes and then drained and used them.
- 1 tsp ginger garlic paste
- 1.5 tbsp oil
- 1 tsp sugar
- 1 tsp red chili powder
- 1 tsp coriander cumin powder
- 1/4 tsp asafoetida hing
- 1/4 tsp turmeric powder
- 1 tbsp sesame seeds til
- salt to taste
- oil for deep frying muthia.(use the leftover oil to cook the undhiyu)
Masala
- 3 cup coriander leaves washed and chopped finely
- 1/2 cup coconut grated. I have used the dried shredded coconut
- 2 tbsp ginger garlic paste
- 1 tbsp green chili paste or as per spice level needed
- 1 tbsp sesame seeds til
- 1/4 tsp asafoetida hing
- 2 tbsp oil
- 2 tbsp coriander cumin powder
- 2 tsp garam masala
- 1 tsp chili powder I have used the spicy chili powder
- 2 tbsp sugar
- 1 tbsp lemon juice
- salt as per taste
potato, sweet potato, purple yam, brinjal
- 12 baby potato washed, peeled and slit
- 12 small brinjal washed and cut into cubes
- 1 sweet potato washed, peeled and cut into cubes
- 300 g purple yam washed, peeled and cut into cubes
- 2 tbsp oil
- 1/4 tsp carom seeds ajwain
- 1/4 tsp turmeric powder haldi
- 1/4 tsp asafoetida hing
- 1 tsp coriander cumin powder dhana jeera powder
- 1 tsp red chili powder
- salt to taste
- 1/4 cup water
Instructions
Muthia
- In a mixing bowl add coarse wheat flour, wheat flour, chickpea flour, turmeric powder, red chili powder, coriander cumin powder,sesame seeds salt and asafoetida.
- Add ginger garlic paste, methi leaves, oil and sugar.
- Mix well. The mixture will resemble crumbs.
- Add a tbsp of water gradually and knead into stiff dough.
- Now apply oil on your palms and take small portion of the dough on your fist and make small cylinder with the help of your fist.
- Heat oil and deep fry the muthia till golden and crispy.
- Remove them in a plate. Keep aside. (These muthia can be relished with a cup of tea or coffee as snack. They remain good for 2-3 days at room temperature and hence can be carried while travelling and they can be made a day advance for making undhiyu).
Cooking beans
- Wash and drain the bean (Indian beans, lima beans, green pigeon peas).
- In a pressure cooker pan, heat oil. Add carom seeds, turmeric and asafoetida. Let the carom seeds crackle.
- Now add all the beans, red chili powder, coriander cumin seed powder, ginger garlic paste, salt, and sugar.
- Mix them well. Add water.
- Close the pressure cooker pan with whistle on and cook the beans for 3-4 whistles. Let the pressure cooker cool by itself.
- Open the pressure cooker and mix the beans gently. Remove in a bowl and keep aside.
Masala Mixture and cook potatoes, brinjal, sweet potato, purple yam
- In a mixing bowl add chopped coriander, sesame seeds, ginger garlic paste, green chili powder, chili powder, coriander cumin powder, garam masala, asafoetida, salt and sugar.
- Add desiccated coconut, lemon juice and mix them all together. The masala is ready.
- Now take the peeled potatoes. Slit them in a criss cross pattern. Fill the prepared masala in them gently. Similarly if you have small brinjal, criss cross them and fill them also with the prepared masala. I had a big brinjal and I had cut it into big cubes and used in making undhiyu.
- In a pressure cooker pan, heat oil and add carom seeds, asafoetida and turmeric powder.
- Add brinjals, sweet potato, potatoes, purple yam, coriander cumin powder, red chili powder and salt. I have used two cooker to cook the vegetables as everything could not be fit in a single cooker.
- Now add the prepared masala on the top. Add little water and close the lid of pressure cooker with whistle. Cook the vegetables for 2-3 whistles. Let cooker cool down by itself. (The vegetables should not become mushy and soft while cooking in pressure cooker).
- Open the lid of the pressure cooker once it is cooled. gently mix the vegetables.
Layering and cooking of vegetables
- In a big thick bottom pan, heat the oil. ( I have used the oil that is left after frying the muthia). Add carom seeds and asafoetida.
- Add the cooked bean mixture. Spread it in the pan.
- Add the prepared coriander masala and layer it on the beans. (at this stage you can also add the prepared muthia and layer them in different layers along with spices.) At my home everyone, likes the crunchy muthia and so I have added them at the end.
- Add the cooked vegetables (potatoes, sweet potato, purple yam, brinjal) in two batches.
- Layer the prepared masala over it.
- Add the second batch of vegetables and layer with the masala over it.
- Cover the pan with lid and cook the vegetables on low heat for 10-12 minutes till the flavors of all the flavors of all the spices are infused well.
- Open the lid.
- Mix gently all the vegetables. Add the prepared muthia. Cover the lid and simmer for further 5 minutes. The undhiyu is ready to serve.
- Serve undhiyu hot with puri, roti, bhakri, jalebi or shrikhand.
Nutrition
Calories: 761kcal | Carbohydrates: 126g | Protein: 31g | Fat: 22g | Saturated Fat: 2g | Sodium: 206mg | Potassium: 5594mg | Fiber: 35g | Sugar: 31g | Vitamin A: 6505IU | Vitamin C: 441.5mg | Calcium: 1000mg | Iron: 35.3mg
Multigrain Cookie
Multigrain cookie is a nutritious and healthy cookie made using different flours. The cookie uses clarified butter (ghee) and is enriched with dates and honey. It is a very healthy snack and can be enjoyed with a cup of tea or coffee.
I have made diabetic friendly cookie using same flours and same method. I have skipped icing sugar and cocoa powder in the recipe and have added 1 tbsp of honey. The flavor of cookie is enhanced with cardamom powder. I have shaped the cookies into small balls and then flatten them using fork.
My father in law was diagnosed with diabetes. Though it was on a border but he was very cautious and did not take any sugar. Pearl millet, chick pea and finger millet are considered to be good for diabetic person. So I thought of using them to make cookies. I have used only dates to sweeten the cookies. You can use medjool dates if available. The cookies came out very well and he enjoyed them a lot.
Multigrain Cookie
Multigrain Cookie is a nutritious and healthy cookie made using different flours. The cookie uses clarified butter (ghee) and is enriched with dates and honey. It is a very healthy snack and can be enjoyed with a cup of tea or coffee.
Servings: 50 cookies
Calories: 87kcal
Ingredients
- 1 cup pearl millet flour bajra flour or barjra atta
- 1/2 cup finger millet flour ragi or nachani flour
- 1/2 cup whole wheat flour
- 1/2 cup semolina sooji
- 1/4 cup chickpea flour gram flour or besan
- 15 black dates soft khajoor crushed
- 1/2 cup ground almonds
- 1/4 cup ground pistachios
- 3/4 cup ghee or clarified butter and a tbsp of more if needed. I have used Amul ghee
- 3 tbsp milk or more if needed to knead the dough
- 2 tbsp honey
- 1 tsp salt
- 1/4 cup cocoa powder
- 3/4 cup icing sugar
Instructions
- In a big mixing bowl, add all the flours - pearl millet (bajra), finger millet (ragi/nachani), whole wheat flour, semolina (sooji), chickpea flour (besan), cocoa powder, and icing sugar.
- Add powdered almonds, powdered pistachio and crushed dates mixture and honey. (Crush dates to soft with 1/4 ghee in a mixer grinder. Now take the crushed dates in a bowl with rest of the ghee , mix well and beat a little).
- Mix them well with finger tips to resemble like crumbs.
- Gradually add milk.
- Knead to a smooth soft pliable dough. Cover and keep aside for 5 minutes.
- Divide the dough into equal balls. Roll the ball with the help of a rolling pin into 8 mm thick circles by placing them between the greased plastic sheet. Cut into desired shape with the help of cookie cutter.
- Place the cut cookies on a greased baking tray. ( I have baked them in microwave using convection mode).
- Bake the cookies @ 160 C for 18 min or till golden. Cool them on a wire rack.
- The cookies are cooled and ready to serve. Store them in an airtight container for 10-12 days. Enjoy them with a cup of tea or coffee.
- Multigrain cookies are ready to serve.
Nutrition
Calories: 87kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 48mg | Potassium: 64mg | Sugar: 3g | Vitamin A: 5IU | Calcium: 16mg | Iron: 0.8mg
Watermelon Feta Salad
Watermelon Feta Salad is a very refreshing salad with fresh watermelon, cucumber, mint leaves and feta cheese. It is very appealing to the eyes with the red, green and white colours. It is gluten free. It can be enjoyed as a light lunch to beat the summer heat. The sweet taste from watermelon, saltiness from feta and refreshing flavor of mint makes it exotic and perfect for summer.
Watermelon Feta Salad
Watermelon Feta Salad is a very refreshing salad with fresh watermelon, cucumber, mint leaves and feta cheese. It is gluten free. It can be enjoyed as a light lunch.
Servings: 4 people
Calories: 232kcal
Ingredients
- 750 g watermelon cut into cubes and seeds removed
- 100 g feta cheese crumbled (if you do not have feta cheese, marinate paneer with salt and lemon and use)
- 1 cucumber cut into cubes
- 1/2 cup mint leaves washed and chopped
- 1 lemon juice
- 3 tbsp olive oil
- 2 tsp black pepper powder
- salt to taste (be careful as feta cheese has salt)
Instructions
- In a bowl take the chopped watermelon cubes.
- Prepare the dressing. In a bowl add lemon juice.
- Add olive oil to it.
- Add salt and pepper. (be careful while adding salt as feta cheese contains salt)
- Mix well. The dressing is ready.
- Now add the chopped cucumber and mint leaves. Pour the dressing over the salad.
- Toss the salad well. Sprinkle feta cheese over the salad and mix well. The watermelon feta salad is ready to serve.
- Serve the salad chill.
- Enjoy the refreshing salad.
Nutrition
Calories: 232kcal | Carbohydrates: 18g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 284mg | Potassium: 372mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1465IU | Vitamin C: 22.3mg | Calcium: 165mg | Iron: 1.2mg
