New Recipes
Banana, Peach, Apricot Smoothie With Muesli
A very healthy and power packed breakfast enriched with different fruits (banana, peach, apricot, nectarine) and crunchy muesli.
Smoothie is an ideal, quick and healthy breakfast. It is a thick drink made by blending different fruits, vegetables or nuts with a dairy product such as yogurt , ice-cream or milk. Many people like to add protein powder or whey powder. You can add sugar or replace it with honey. Plain yogurt or flavored yogurt can be used while making the smoothie. The consistency of smoothie is thick, like milkshake.
Indians prepare mango lassi, rose lassi or pineapple lassi. It is a kind of smoothie.
Use this energizing preparation for a healthy breakfast. The recipe takes only a few minutes to prepare but provides both taste and nutrition.
Banana, Peach, Apricot Smoothie With Muesli
A quick and healthy breakfast made by blending banana, apricot, peach and nectarine with yogurt and milk.
Servings: 2 glasses
Calories: 239kcal
Ingredients
- 1 medium banana
- 1 peach
- 1 apricot
- 1 nectarine
- 110 g honey flavored greek yogurt You can use plain yogurt and add 1 tbsp honey if flavored yogurt not available
- 1/4 cup skimmed milk
- 1 tbsp sugar (optional)
- 30 g breakfast muesli 2 tbsp (I have used the regular toasted breakfast muesli with raisins and nuts)
- ice cubes
Instructions
- In a grinder/mixer jar, add chopped banana, peach, apricot, nectarine, yogurt, milk, sugar and ice cubes. Blend them well till smooth. Pour them in the serving glass.
- Top them with muesli mix and serve it chill.
Nutrition
Calories: 239kcal | Carbohydrates: 53g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 85mg | Potassium: 636mg | Fiber: 4g | Sugar: 39g | Vitamin A: 900IU | Vitamin C: 16.5mg | Calcium: 160mg | Iron: 1.8mg
Eggless Strawberry Cupcake
Cupcakes are small cakes made to serve a single person. They are baked in muffin tins that are lined with the cupcake liners.
The batter of the cupcakes is same as that of the normal cakes. They bake faster compared to the bigger cakes. As they are small in size, the heat conduction is fast and they cook faster. The main ingredients used for making good and spongy cupcakes are flour, butter, sugar, eggs and leavening agents. They can be made of different flavors and varied ingredients such as fruits, nuts, chocolate chips, rice cereals. Sometimes different types of frostings, cream, peanut butter are inserted with the help of nozzle in the cupcakes while making them.
I have made the eggless strawberry flavored cupcake. They are very moist, soft and spongy. I have used milk and vinegar. Vinegar is acidic and reacts with baking soda. The chemical reaction between vinegar and baking soda produces carbon dioxide which helps the cake to rise. This results in soft and fluffy cakes. The cake remains moist as I have used oil in making them.
I have also made eggless chocolate cupcake with vinegar. I will soon post the recipe.
Eggless Strawberry Cupcake
An eggless and easy cupcake, very moist, soft and spongy with strawberry flavor.
Servings: 15 cupcake
Calories: 227kcal
Ingredients
- 1.5 cup all purpose flour
- 0.5 cup sugar
- 0.5 cup milk powder
- 3 tbsp cornflour
- 1 tsp baking soda
- 1/4 tsp salt
- 0.5 cup oil
- 1 cup milk
- 2 tsp vinegar I have used apple cider vinegar
- 2 tbsp strawberry jam
- 1 tsp vanilla extract
- 4 drops red food colour
- chocochips for garnishing
Instructions
- In a mixing bowl, take milk. Add vinegar to it . Mix it and keep it aside for five minutes. The milk will curdle as shown.
- In the meantime, sift dry ingredients (all purpose flour, baking soda, salt, cornflour) for three times.
- In the curdled milk mixture, add sugar, milk powder, oil and strawberry jam. Mix them well. Then add 3 -4 drops of red food colour.
- Mix them well.
- Add the dry ingredients gradually .
- Mix them gently. Do not overmix them. Overmixing results in the dense cake.
- Line the cupcake moulds with cupcake liners. Fill the liners with 1 tbsp of batter. Tap them.
- Bake in the preheated oven at 180 C for 18- 20 minutes or till done.
- Remove and cool them . Put chocochips on them when warm. Ready to serve or pack.
Notes
Note: Do not overmix the batter after adding the dry ingredients to the wet ingredient. Overmixing of the batter results in dense cake.
Nutrition
Calories: 227kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 160mg | Potassium: 3mg | Fiber: 1g | Sugar: 14g | Vitamin A: 150IU | Calcium: 80mg | Iron: 0.9mg
Rajma Sheekh Kebab
Kebabs is a popular snack dish. It is served as starters. It can be made by combining different vegetables, pulses, paneer, and cheese. Today, I am sharing with you kebabs made from rajma (kidney beans).
They are very easy to make. They are shallow fried and thus contains less oil. They are packed with proteins, vitamins, minerals and fibre. They are tasty and a very healthy snack.
They can be prepared in advance. Shallow fry and serve them. They are crispy and golden from outside and soft from inside.
Serve them hot with mint coriander chutney.
Rajma Sheekh Kebab
A great starter for a party. It is made with rajma (kidney beans) and vegetables. The rajma makes the kebab crispy.
Servings: 4 people
Calories: 366kcal
Ingredients
- 1 cup rajma kidney beans
- 2 small potatoes boiled and mashed
- 1/4 cup capsicum chopped
- 1/4 cup cauliflower grated
- 1/4 cup carrot grated
- 1/4 cup coriander chopped
- 1/2 cup spring onion
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 tsp green chilli paste
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1/4 tsp cumin powder
- 1/2 tsp dry mango powder
- salt as per taste
- oil to shallow fry
- few wooden skewers
Instructions
- Soak rajma for 5-6 hours and boil them. Drain and cool them. Grind the cooled rajma. Now mix all the above ingredients and spices well. The stuffing for kebab is ready.
- Divide the stuffing into balls. Take one ball in the palm. Insert the wooden skewer into the ball. Roll into a log and give them triangle shape as shown. If you want you can dust cornflour over it. I did not use cornflour. The kebab did not become soggy due to rajma.
- Shallow fry them on the flat pan till golden.
- Just before serving re-fry on the pan to make it more crisp. Serve the kebabs with green coriander mint chutney.
Nutrition
Calories: 366kcal | Carbohydrates: 52g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 119mg | Potassium: 1269mg | Fiber: 17g | Sugar: 4g | Vitamin A: 2850IU | Vitamin C: 56.9mg | Calcium: 160mg | Iron: 7.4mg
Surati Papdi, Ratalu, Shakkariya Nu Mix Shaak (Mix Vegetable With Surati Papdi, Violet/Purple Yam And Sweet Potato)
In India, the winter has arrived. People are getting a relief from the heat and are enjoying the cool winter. Along with onset of winter, the markets are flooded with the winter vegetables such as small brinjal, ratalu, sweet potato, surati papdi, green peas, green pigeon peas (tuvar), lima beans, methi leaves, spinach, fresh green garlic.
The season of making Undhiyu has also arrived. Be it any festival or celebration, Undhiyu would be on the menu. Undhiyu is a dish made by combining all winter vegetables – surati papdi, green peas, green pigeon peas, potato, brinjal, sweet potato, ralatu, green fresh garlic, methi muthia with special masala made by mixing roasted peanuts, dry coconut or fresh coconut, and all green masala or dry masala.
Preparing undhiyu is a long process. Many people, therefore, make an easier variant by mixing the various winter vegetables. today I will cover such a dish. You can enjoy it during the winters and make it as often as you like.
I have used frozen surati papdi, as outside India, we do not have fresh surati papdi available.
I have pressured cooked the vegetables first and then tossed them with the prepared masala. It helps in cooking the dish quickly. You can use a pan for entire cooking. Take care that the masala does not stick on the pan. You can use a heavy bottom pan or a nonstick pan to avoid that. The masala can be pre-prepared and refrigerated for a week.
The masala used can either be made with fresh green herbs and spices-green chilies, fresh green garlic, coriander, fresh coconut (The color of the dish will be green), Or It can be made with the regular dry spices. The color of the cooked ‘sabji’ will differ based on which masala you use. I have made this dish using the dry spices. I have used Sunflower oil, but the ‘sabji’ also tastes good when made with sesame oil. Sesame oil is very healthy to have in winters.
I have served it with the lasaniya bajri na rotla (pearl millet flatbread with garlic) . You can also enjoy it with plain roti, paratha, methi dhebra, plain rice and kadhi, bhakhri.
Just make and enjoy the winter!!!
Surati Papdi, Ratalu, Shakkariya Nu Mix Shaak (Mix Vegetable With Surati Papdi, Purple Yam And Sweet Potato)
A very tasty Gujarati traditional recipe similar to Undhiyu (Mix winter vegetable) made from the vegetables available in winter Surati Papdi (padded kidney beans or lablab beans), ratalu (violet/purple yam), shakkariya (sweet potato)
Servings: 4 people
Calories: 412kcal
Ingredients
Masala
- 2 tbsp roasted peanuts powdered
- 2 tbsp dessicated coconut
- 2 tbsp sesame seeds
- 4 tbsp coriander chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp oil
- 1 tbsp sugar
- 1 tsp garam masala
- 2 tsp kashmiri red chili powder
- 1.5 tbsp coriander powder
- 0.5 tbsp cumin powder
- salt as per taste
Mix vegetable to be cooked
- 250 g Surati papdi Lablab beans/Indian beans/padded kidney beans
- 250 g violet yam Ratalu or Purple yam . cleaned, peeled and chopped in cubes
- 150 g Sweet potato Shakkariyu. cleaned, peeled and chopped
- 4 tbsp oil
- 1 tsp carom seeds ajwain
- 1/2 tsp asafoetida
- 1/2 tsp turmeric powder
- 1 tbsp ginger garlic paste
- salt as per taste
- water around 1/2 cup
Instructions
- Clean, remove nerves, beans and wash surati papdi.
- Heat oil in a pressure cooker pan. Add carom seeds, asafoetida and turmeric powder to it.
- Add surati papdi, ratalu, shakkariyu and ginger garlic paste to it. Add 1/4 cup water, salt and pressure cook for 3 whistles. Keep it aside to cool.
- For making masala. In a dish add all the ingredients - roasted peanut powder, dessicated coconut, sesame seeds, coriander cumin powder, ginger garlic paste, red chili powder, garam masala, salt , sugar, corainder leaves and oil.
- Mix them well. The masala is ready.
- The vegetables after pressure cooked.
- In a different pan, add the pressure cooked vegetable, add the prepared masala. Mx well. Add 1/4 cup of water , cover with lid and let it simmer for 5-8 minutes. Add a little more water if masala is dry.
- Garnish with chopped coriander and serve the mix shaak.
- I have served it with lasaniya bajri rotla.
Notes
Notes: Do not overcook the vegetables in pressure cooker. They should be firm and cooked. While simmering the vegetables with the masala, add the water if required more. The masala and the vegetable will absorb the water. Hence the shaak will become dry after it is cooked and kept. Before serving, if the shaak is dry, then add little water while heating it.
Nutrition
Calories: 412kcal | Carbohydrates: 45g | Protein: 7g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Sodium: 106mg | Potassium: 930mg | Fiber: 13g | Sugar: 10g | Vitamin A: 5450IU | Vitamin C: 23.9mg | Calcium: 190mg | Iron: 6.1mg
Ribbon Sandwich
To make Ribbon sandwich, spread butter, chutney, ketchup and fill a moist filling on one slice of bread and then cover with another bread slice. Press them firmly. Then wrap them in a damp cloth and chill for 2-3 hours. The moist filling helps to hold the slices together. Before serving cut the sandwich lengthwise. Arrange on the platter and serve.
You can make them with different types of fillings and in different layers, all stacked together.
Ribbon sandwich is a good finger food and can be made in advance before a party, get together, picnic or a potluck. It is popular amongst kids too.
Ribbon Sandwich
A sandwich which is made by cutting the bread lengthwise like a ribbon. It is a finger sandwich and can be made in advance for a party, picnic or a potluck.
Servings: 2 sandwich
Calories: 279kcal
Ingredients
Filling Mixture
- 1/2 cup cottage cheese paneer, grated
- 1/4 cup capsicum green, chopped finely
- 1/4 cup cucumber chopped finely
- 1 tsp sugar
- 1/4 tsp black pepper powder
- salt as per taste
For assembling sandwich
- 4 slice Bread edges trimmed.
- 1 tbsp green coriander chutney
- 1 tbsp tomato ketchup
- butter to spread over
- cotton cloth
- 1 bowl water
Instructions
- Mix all the ingredients for filling.
- Take two slices of bread and apply butter over them. Spread green chutney on one bread slice and tomato ketchup on another slice.
- Put the prepared filling on the chutney spread bread slice. Cover it with the ketchup spread bread slice. Similarly, repeat making with other bread slices.
- Wet the cotton cloth and wrap the prepared sandwiches as shown. Refrigerate them atleast for 2-3 hours before serving.
- While serving, remove the cloth and cut them vertically .
Nutrition
Calories: 279kcal | Carbohydrates: 31g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 611mg | Potassium: 264mg | Fiber: 3g | Sugar: 11g | Vitamin A: 550IU | Vitamin C: 37.1mg | Calcium: 90mg | Iron: 1.8mg
Lasaniya Bajri Rotla ( Pearl Millet Flatbread With Garlic)
Bajri or Bajra is known as pearl millet world wide. It is rich in essential compounds such as protein, fibre, phosphorous, magnesium and iron. It is helpful for controlling diabetes. Due to its high fibre content, it is digested slowly, thus the glucose is released at a slower rate compared to other foods. It helps in maintaining blood sugar level for a longer duration in the body. It is gluten free and is the best option for people having gluten intolerance.
Many dieticians recommend the use of bajri in the diet on regular basis to aid weight loss. Besides weight loss, it helps in reducing cholesterol level in the body. The high fibre content in bajri helps in digestion of food in the body.
It is best to consume Bajri during winters. The most popular way of consuming bajri is by making rotla or flatbread out of it. Many different recipes are now made such as bajri laddoo, bajri brownie, bajri vada, bajri cookies.
Bajri is widely consumed in the western parts of India, especially in the rural areas. They make the rotis from the bajri flour and serve it with any dal, spicy curry, baigan bhartha, sukha lehsun chutney, curd. The woman in the rural houses make the bajri rotla on their hands and roast them on the chula.(open stove). They roast them on the earthen pans. The taste of the rotla roasted on the earthen pan and chula is smoky.
I have made this rotla with a variation. This variation is often seen in the kathiyawadi dhaba or restaurants. The variation is to knead the dough for the rotla with the coriander- garlic paste. I have made garlic butter with pieces of garlic in it and have applied this garlic butter while serving the rotla . You can have little pieces of garlic in every bite of the rotla . The garlic butter gives a rich aroma. You can make rotla by combining wheat flour to it. It will be easy to roll and rotla will be soft. I have made the gluten free rotla so there is no wheat flour in it.
I have served it with the mixed vegetable subji (surati papdi, ratalu and shakkariya nu shaak).
Lasaniya Bajri Rotla ( Pearl Milled Flatbread With Garlic)
A gluten free flatbread made using bajri (pearl millet ) flour and garlic.
Servings: 8 flatbread
Calories: 304kcal
Ingredients
- 200 g coriander chopped
- 5 garlic cloves ( 3 for coriander paste and 2 for butter mixture)
- 1 ginger 1 inch
- 2 cup bajri flour (pearl millet flour). The quantity will depend on the type of bajri flour. Some will absorb the moisture quickly and some will require a tbsp or two more. Adjust quantity of bajra flour accordingly.
- 1 tbsp oil
- 25 g butter
- 1 tbsp coriander chopped
- salt for taste
- warm water as required for kneading
- rice flour for dusting.
Instructions
- Combine washed and chopped coriander, garlic cloves and ginger in a grinder. Grind it in a smooth paste.
- In a bowl take bajri flour, coriander paste, salt and oil and mix them well. Use warm water as required and knead into a soft pliable dough.
- Cover and rest for 20 minutes.
- In a microwave safe bowl, take butter and add the chopped garlic to it.
- Melt the butter alongwith garlic in microwave for 30-40 sec. Remove from microwave and add chopped coriander to it. The garlic butter is ready.
- Take a small ball and roll it to 4mm thick roti.
- Place it on the heated pan and roast it on medium heat on both the sides.
- It will puff up. Roast it on medium heat till golden spots appear.
- Remove from heat and apply the garlic butter on it .
- The lasaniya bajri roti is ready to serve.
Nutrition
Calories: 304kcal | Carbohydrates: 52g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 36mg | Potassium: 451mg | Fiber: 16g | Sugar: 0.03g | Vitamin A: 100IU | Vitamin C: 13.2mg | Calcium: 150mg | Iron: 6.8mg
Mango Salad
Summer is on its way in Sydney (Australia). The king of the fruits, yes right – Mango has arrived.
Mango fruit is rich in dietary fiber, vitamins, minerals, and antioxidants.
Mango is my favorite fruit since childhood. I was brought up in Vapi, which is near Valsad in South Gujarat in India. Valsad is popular for its Alphonso Mangoes. I have spent my entire childhood relishing those sweet Alphonso Mangoes. Now my father (Lavji Ramolia) who is a retired businessman, runs a mango farm in Vapi. He and my mom (Rekha Ramolia) are looking after the mango farm. We enjoy our home farm produced organic mangoes . They are starting their food processing unit soon. My best wishes are with them.
The mango fruit can be consumed raw and ripe. Raw mangoes are firm and sour in taste. They are used for making pickles, salads, jams, chutneys, juice (aam pana). These raw mangoes can be sun-dried and are powdered to get the dry mango powder which can be used for making various dishes. We used to cut the raw mangoes in length, sprinkle salt on them and eat them. This use to be our treat on our way to school.Raw mangoes are kept covered with dry grass to get ripe in a warm place. The skin of the mango turns yellow when ripe and they smell sweet too. The ripe mangoes can be consumed by slicing them. We can also make juice (aam ras ) from it and that can be had with puri or chapati. Many dishes such as cake, salad, sauce, mango bar, burfi, lassi, mango flavored yogurt, ice cream can be made with the pulp of the ripe mango.
I always wait for the summer season to come to relish the mango. The smell of ripe mango is irresistible. Summers are hot and so to beat the hot temperature, we need something refreshing and cool. I have made this Mango salad using three main ingredients – ripe mango, cucumber, and capsicum. All the three ingredients help to keep our body cool naturally. The salad is balanced with fresh herbs such as mint leaves, coriander and seasoned with oregano , chili flakes, salt, and pepper. The flavors infused make them exotic and refreshing.
Chill the salad before serving. This salad can be a good option for a potluck summer menu. It is very quick and easy to make. It can be served as a side dish along with a heavy meal. The combination of colors – yellow, light and dark green in the salad makes it attractive.
Just enjoy this salad alone or accompanied with a meal.
Mango Salad
A quick refreshing salad with the goodness of ripe mango, cucumber, and capsicum. Perfect to beat the summer heat!
Servings: 2 people
Calories: 234kcal
Ingredients
- 1 mango riped and big
- 1 cucumber
- 1 capsicum green
- 1/4 cup mint leaves chopped
- 2 tbsp coriander chopped
- 2 tsp oregano
- 1/2 tsp red chili flakes
- 1 tsp black pepper powder freshly grounded
- 1 tbsp olive oil
- salt as per taste
Instructions
- Chop in cubes mango, cucumber, capsicum. Chop mint and coriander finely.
- In a mixing bowl, add chopped mango, cucumber, capsicum, coriander, mint leaves, oregano, red chili flakes, black pepper powder, salt and olive oil.
- Toss them well.
- Cool for half hour and serve chilled.
Nutrition
Calories: 234kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 13mg | Potassium: 626mg | Fiber: 12g | Sugar: 18g | Vitamin A: 1250IU | Vitamin C: 83.3mg | Calcium: 200mg | Iron: 5.6mg
Eggless Chocolate Sponge Cake
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Baking is my passion and I just love baking different types of cakes. At my home, everyone prefers eggless cakes. I have always made different types of eggless cakes such as eggless carrot cake, Eggless dates and walnut cake, eggless orange and almond cake, eggless strawberry cupcake, eggless whole wheat cake.
Eggless baking is fun. I have always achieved good results. You can use ingredients such as curd, vinegar, aerated drink, condensed milk for making the eggless cake. They help in making cakes spongy and fluffy. Many people also try to use flax seed powder as an egg substitute. In many supermarkets, you can find egg replacer powder and it can be used to get good eggless cake.
I have been baking this chocolate sponge cake for past 8-9 years and believe me it is an error-free recipe. Always remember to use the ingredients as per the measurements mentioned in the recipe. The ingredients should be at room temperature and baking soda and baking powder should be fresh. These simple tips will always result in a good cake.
This cake can be used as a base for other decorative cakes. I have made Barbie cake, car cake, Mickey Mouse club house cake, Batman cake, Chota Bheem cake, Doremon cake and Simba cake using this eggless cake as the base. Last month I made a Sydney swans cake for my son’s birthday using this as a base.
Eggless Chocolate Sponge Cake
A very soft, moist and spongy eggless chocolate sponge cake. It can be used as a base for making different kinds of cake.
Servings: 10 people
Calories: 310kcal
Ingredients
- 225 g all purpose flour (maida)
- 400 g condensed milk one tin of condensed milk
- 3 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 125 g butter
- 200 ml aerated cola drink
- salt a pinch
Instructions
- Melt butter on a very low heat in a thick bottom pan. Remove from the heat and let it cool to room temperature.
- Sift all purpose flour, cocoa powder, baking powder, baking soda and a pinch of salt for three time. (Sifting the dry ingredients helps in uniform mixing of the dry ingredients and helps in getting aeration .
- After the butter comes to room temperature, add the condense milk to it.
- Beat it well with a hand whisk for 3-4 minutes till the mixture becomes white, light and fluffy.
- Now add the dry ingredients gradually in two batches.
- Mix them well with light hands.
- Add the remaining dry ingredients.
- Mix well.
- Now add the cola drink to it.
- Give it a quick mix.
- Pour the mixture into a greased and dusted tin.
- Bake for 40-45 minutes at 150 C or till done. The time varies from oven to oven. Just check by inserting the toothpick. If it comes our clean the cake is done or bake for further 5 -10 minutes. Cool for 5 minutes and unmould the cake on a wire rack. Serve it warm or cold. Use it as a base for making different kinds of cakes such as black forest or any theme cake.
- I have made both in square and round tin. So have shared the pics of both.
Nutrition
Calories: 310kcal | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 299mg | Potassium: 176mg | Fiber: 1g | Sugar: 24g | Vitamin A: 400IU | Vitamin C: 1.7mg | Calcium: 140mg | Iron: 1.1mg
Cabbage Chana Dal Subji
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I had once gone to Alibaug, which is near Mumbai. Alibaug is a coastal town in Raigad District of Maharastra and It is famous for its beaches. One can enjoy the local Maharashtrian delicacies while staying there. We also enjoy the various local dishes such as thalipeeth, bharleli vangi, kandi bhaji, kanda pohe, pithla bhakar, kobi chana chi bhaji (cabbage and chana dal subji).
On our way back from Alibaug the cottage cook had packed us this Maharashtrian style, simple but full of flavors, cabbage chana dal subji for our lunch along with phulka roti, rice and dal. We had stopped on our way to a small temple and we had our food sitting under the shade of a tree there. We had visited this place with our dear friends Shanthi and Koushik Krishnan and their sweet little daughter Kavya. We had a very lovely time spent together.
Since then, I have felt in love with this simple dish. I prepare it a lot of times at my home.
This time I thought of sharing with you all.
The chana dal adds crunchiness and nutty taste to the bland taste of cabbage. It is also a good source of protein and goes well with a green vegetable.
You can cook this dish in different ways. Some people boil the chana dal separately and then add it to the cabbage while cooking. For a quicker recipe, many people pressure cook the dal and then use it with the cabbage.
I like the method shown below. It takes a little more time but the taste of chana dal is blended well with the cabbage.
You can also use fresh or desiccated coconut while making the dish.
Enjoy this Maharashtrian style dish with plain roti, puri or plain rice and curd.
Cabbage Chana Dal Subji
A Maharastrian style dry subji made from cabbage and chana dal.
Servings: 4 people
Calories: 258kcal
Ingredients
- 500 g cabbage chopped lenghtwise
- 0.5 cup chana dal soaked for 30 minutes in warm water
- 2 green chilies
- 10 curry leaves
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp coriander chopped
- 4 tbsp oil
- water as required to cook dal
- salt as per taste
Instructions
- Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves,green chilies, asafoetida, turmeric powder.
- Add the soaked chana dal and water. Cover and cook it till chana dal are soft but not mushy.
- Add the chopped cabbage, salt and red chili powder.
- Mix well. Cover and cook till cabbage is cooked.
- Add the chopped coriander.
- Mix well and saute for a minute. The cabbage chana dal subji is done.
- Garnish it with chopped coriander and serve . It goes well with roti, plain rice or parathas
Notes
Note: Take care that the chana dal is not cooked mushy. You can cook it in a pressure cooker, and then combine with cabbage, Or you can also cook the chana dal with the cabbage. Whichever method is used, the chana dal should not become mushy. It should be soft but firm.
Nutrition
Calories: 258kcal | Carbohydrates: 25g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 0.2mg | Sodium: 51mg | Potassium: 595mg | Fiber: 9g | Sugar: 7g | Vitamin A: 200IU | Vitamin C: 59.4mg | Calcium: 110mg | Iron: 3.8mg
Eggless Walnut And Honey Cookies
This is my 50th recipe! I thank all my viewers for supporting me and motivating me. It is your Inspiration that keeps my site going.
I was waiting to reach the 50th recipe mark. I wanted a dish that would be easy and irresistible to make and so I thought of baking some cookies. I love baking. So now which cookie?
My son does not like to eat walnuts in raw form. He is very fussy about eating them. Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of omega-3 fatty acids. Hence I contemplated about making a cookie from walnuts.
I was surfing through different types of walnut cookies recipe and then I saw a Turkish kind of walnut cookie. They had used oil and butter to make the cookie. That reminded me of how our elders used oil and clarified butter (ghee) as Mohan for making crisp and melt in the mouth poori or shakarpada. I thought of using the same for baking my walnut cookie and that resulted in baking the melt in the mouth walnut cookies.
I have used honey and cinnamon. Honey helps in getting a nice golden crust of the cookie. It helps in retaining moisture in the cookies and less sugar is used. Cinnamon gives nice spicy flavor to the cookie.
I have crushed the walnuts, however, you can even chop them if you want a crunchier taste. For variation, you can sprinkle choco chips or sugar on them.
This is an eggless cookie. It is loaded with the goodness of walnuts, honey, and cinnamon. You will not be able to resist having more.
They are a good alternative for the kids’ lunchbox. A perfect treat with evening tea. Just serve them freshly baked during High Tea.
Eggless Walnut And Honey Cookies
A melt in mouth eggless cookie enriched with walnuts and honey.
Servings: 40 cookies
Calories: 112kcal
Ingredients
- 1 cup whole wheat flour
- 1 cup self raising flour If you do not have self raising flour then add 1 tsp baking powder and 1/4 tsp salt to the all purpose flour
- 1 cup walnuts crushed
- 1/2 cup sugar
- 6 tbsp honey
- 100 g unsalted butter soften. If you do not have unsalted butter then use salted butter and omit the salt to be added. Also you can use clarified butter (ghee) which is in granular (danedar)
- 1/4 cup oil any oil that has no smell. I have used refined sunflower oil .
- 1/2 tsp cinnamon powder
- 1/4 tsp salt
Instructions
- In a bowl, take soften butter. Add sugar, honey and oil.
- Whisk them all together till the sugar melts and the mixture is light and fluffy.
- In another bowl, mix whole wheat flour, self raising flour and salt.
- Add the whisked butter mixture to the dry ingredients.
- Mix them with a hand whisk. Add crushed walnut and cinnamon powder.
- With hands mix them well and knead into a soft dough.
- Take a small ball in the hands. Flatten it. Put it on the butter paper sheet lined for the tray. With help of fork make criss cross patterns.
- Bake them @ 180 C for around 15-17 minutes or till golden brown. They will be very soft when removed from the oven. Cool them completely on a wire rack and store in the airtight containers.
- Cookies are ready to serve.
Notes
Notes: If you do not have self-raising flour at home, then just add 1 tsp baking powder and 1/4 tsp of salt to the all purpose flour. I have used whole wheat flour and self raising flour in equal proportions. You can use either of them 100%. If using whole wheat flour 100%, use 1 tsp baking powder and 1/4 tsp of salt. I have used unsalted butter. If you do not have then use the regular salted butter and skip the salt in the recipe. You can also use the granular clarified butter (Mawadar or kanidar Ghee).
Nutrition
Calories: 112kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 15mg | Potassium: 44mg | Fiber: 1g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.4mg
