New Recipes
Coconut Mint Chutney
Coconut Mint Chutney is variation to the regular coconut chutney made in the made in South Indian home with grinding together coconut, mint leaves, and roasted chana dal. The chutney has got a fresh aroma and taste of fresh mint / phudina. A tempering made with oil, urad dal, cumin seeds, mustard seeds and curry leaves is pour over the top of the chutney. It is served with idli, dosa, uttapam, paniyaram, upma, or even dhokla.
I had served this refreshing coconut mint chutney with zucchini sambhar and idli made with idli rava for a complete meal.
Recipe of different chutney on the blog:
Nariyal Curry Patta Chutney/Coconut Curry Leaves Chutney
Besan Chutney / Chickpea Flour Curry (Sauce)
Khandeli Dhana Lasan Ni Chutney (Coriander Pesto)
Sukha Lehsun Chutney (Dry Garlic Chutney)
Friends do try the recipe and share your feed back with me
Khao dilse, khilao dilse aur banao dilse…
Coconut Mint Chutney
Coconut Mint Chutney is variation to the regular coconut chutney made in the made in South Indian home with grinding together coconut, mint leaves, and roasted chana dal. The chutney has got a fresh aroma and taste of fresh mint / phudina. A tempering made with oil, urad dal, cumin seeds, mustard seeds and curry leaves is pour over the top of the chutney. It is served with idli, dosa, uttapam, paniyaram, upma, or even dhokla.
Servings: 8 people
Calories: 114kcal
Equipment
- mixer jar
- bowl
- spoon
- small pan
Ingredients
- 2 tbsp roasted chana dal bhuna chana dal, daaliya,
- 1 cup desiccated coconut
- 1 cup mint leaves washed
- 1/2 inch ginger chopped
- 2 green chili chopped
- 1 tbsp tamarind pulp
- 2 cup water or more to adjust the consistency of chutney
- salt to taste
- 3 tsp oil
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/2 tsp urad dal
- 1/4 tsp asafoetida hing
- 8 curry leaves
- 1 dry red chili
Instructions
- In a mixture jar add chopped ginger, green chili, salt
- Add the roasted chana dal.
- Add the washed mint leaves.
- Add the desiccated coconut.
- Add some water and blend together.
- Add the remaining water and blend together till smooth. Add tamarind paste or puree.
- Blend again till smooth.
- The coconut mint chutney is ready. Remove in a serving bowl.
- Heat oil in a small pan.
- Add urad dal, mustard seeds, cumin seeds and let they crackle.
- After the seeds crackle, add dry red chili, curry leaves and asafoetida.
- Pour tadka on the chutney.
- Mix well.
- The Coconut Mint Chutney is ready to serve. The chutney can be refrigerated for 3-4 days in an airtight container or freezed for 10 days.
- I had served coconut mint chutney with zucchini sambhar and soft idli for a complete meal.
Nutrition
Calories: 114kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 48mg | Potassium: 126mg | Fiber: 4g | Sugar: 3g | Vitamin A: 333IU | Vitamin C: 32mg | Calcium: 34mg | Iron: 1mg
Broccoli Spinach Kale Basil Pesto Pasta
Broccoli Spinach Kale Basil Pesto Pasta is a next variation of cooking the regular pesto pasta by adding broccoli and green leafy veggies to it. Kids will enjoy the hidden broccoli and greens in it without any complain.
I had shared with you the recipe of making regular basil pesto at home .
Recipe of other pasta on the blog:
Pasta In Creamy Mushroom Sauce
Spaghetti Aglio E Olio With Vegetables
Vegetarian Spaghetti Bolognese
The broccoli spinach kale basil pesto sauce prepared in the recipe can be use to make pesto garlic bread and pesto pizza.
Recipe of them using the regular basil pesto are on the blog:
Feta Pesto Veggie Delight Pizza
Whole Wheat Pesto Garlic Bread
Friends do try this recipe and I am sure the broccoli will be favorite with your kids.
Please do share you review with me.
Khao dilse, khilao dilse aur banao dilse…..
Broccoli Spinach Kale Basil Pesto Pasta
Broccoli Spinach Kale Basil Pesto Pasta is a next variation of cooking the regular pesto pasta by adding broccoli and green leafy veggies to it. Kids will enjoy the hidden broccoli and greens in it without any complain.
Servings: 6 people
Calories: 537kcal
Equipment
- big pot
- strainer
- chopper or food processor or grinder
- spoon
- big wok
- spatula
- bowl
- knife
Ingredients
For Pesto (makes 4 cups) approximately 1 bowl
- 14 broccoli florets One broccoli head washed and florets removed
- 1 cup spinach washed and chopped
- 1 cup kale washed and chopped
- 2 cup basil leaves
- 1/4 cup walnut or pine nuts (to make it nut free you can add sunflower seeds or pepitas)
- 2 garlic cloves chopped
- 1/4 cup parmesan cheese grated
- 1/4 cup olive oil
- salt to taste
- water as needed to crush the pesto
Pasta ( 500 g) I has used farfalle bow shaped pasta
- 500 g farfalle pasta You can use the shape of pasta of your choice. Take 500g uncooked pasta and cook as per the packet instructions. Reserve some of the cooked pasta water to use later when stir frying the pasta.
- 2 tbsp extra virgin olive oil
- 2 garlic finely chopped
- 1 tsp red chili flakes
- 10 mushroom sliced, optional
- 1/2 cup sun dried tomatoes optional. You can also use fresh cherry tomatoes in place of sun dried tomatoes.
- italian seasoning to sprinkle
- 1/2 tsp extra virgin olive oil to drizzle while serving
- 1 tbsp parmesan cheese to sprinkle on top while serving
- fresh basil leaves to garnish
Instructions
For Pesto (makes 4 cups) approximately 1 bowl
- In a big pot put water to boil. Once it starts to boil add salt to it and then add the washed broccoli florets. Cook for 3-4 minutes.
- Drain in a strainer on a bowl. Collect the water and return it back to the pot and put it to boil.
- Add the chopped spinach and kale and cook for a minute in the boiling water.
- Drain in the strainer and immediately put cold water over it to stop the process of further cooking . (This process ensures that the color of the green veggies retain and do not turn black).
- In the food processor or chopper or grinder add the chopped garlic.
- Add the washed basil leaves in it and pulse.
- Add the cooked broccoli florets and the spinach and kale.
- Pulse everything together. Add salt and 1 tbsp of olive oil. Pulse.
- Add the walnuts or pine nuts and blend everything well together.
- Add the grated parmesan cheese and blend and remaining olive oil .
- Crush everything together . The texture of the pesto will be grainy due to broccoli.
- Remove the pesto in a bowl and keep aside. This pesto can be refirgerated for couple of days in an airtight container.
- Put extra virgin olive oil in a pan or wok on medium heat. Add immediately the chopped garlic and saute till golden and aromatic. (The flavor of garlic will be nicely infused when you start heating it with the cold oil)
- Add the chili flakes.
- Saute . (Add cooked pasta after this step if not adding mushrooms and sun dried tomatoes)
- Add the sliced mushrooms . (it is optional)
- Mix well . Add some salt and cook on high heat till the mushrooms cook and the water is dried.
- Add the sundried tomatoes strips and mix well. (it is optional. You can also use fresh cherry tomatoes in place of sundried tomatoes).
- Add the cooked bow shaped pasta.
- Mix well.
- Add the prepared pesto and mix well. I forgot to take the pic of the pasta after mixing pesto in it. The pasta are ready to serve.
- Remove the broccoli spinach kale basil pesto pasta in the serving plate. Drizzle some extra virgin olive oil. Sprinkle the grated parmesan cheese , chili flakes and italian herbs and garnish with fresh basil and serve. The pasta can be enjoyed cold too and hence can be packed for lunch box or carried for picnic or potluck.
Nutrition
Calories: 537kcal | Carbohydrates: 73g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 133mg | Potassium: 834mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2385IU | Vitamin C: 44mg | Calcium: 145mg | Iron: 3mg
Gluten Free Avocado Choco Cranberry Slice
Gluten Free Avocado Choco Cranberry Slice is an eggless, vitamin rich, healthy slice made with goodness of cranberries and avocado with all gluten free ingredients. It can be enjoyed any time of the day for your sweet cravings.
This slices are very easy to make and made using the gluten free ingredients. Chia gel is used as an egg replacer. You can add almond flour in place of rice flour . To make it vegan use coconut oil in place of butter and coconut milk in place of regular milk.
Friends do try this recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse.
Gluten Free Avocado Choco Cranberry Slice
Gluten Free Avocado Choco Cranberry Slice is an eggless, vitamin rich, healthy slice made with goodness of cranberries and avocado with all gluten free ingredients. It can be enjoyed any time of the day for your sweet cravings.
Servings: 16 slices
Calories: 230kcal
Equipment
- small bowl
- spoon
- mixing bowl
- spatula
- baking tin x 2 square tin
- Oven
Ingredients
- 1 Avocado mashed
- 1 tbsp lemon juice
- 100 g butter melted
- 2 cup rolled oats
- 1.5 tsp baking powder
- 1 cup coconut flour or desiccated coconut
- 1/4 cup rice flour
- 1 tbsp chia seeds
- 3 tbsp hot water
- 1 cup dried cranberries
- 1/2 cup dark choco chips
- 1/2 cup raw sugar I had used raw sugar
- 1/2 cup milk
- 1 tsp mixed spice powder or cinnamon powder
Instructions
- Let us make chia gel first as an egg replacer. Take one tbsp of chia seeds in a bowl.
- Add 3 tbsp of hot water to the chia seeds. Mix well. Cover and keep aside for couple of hours.
- The chia seeds have fluffed up and have soaked well. They have become sticky and gel like consistency.
- In a big mixing bowl add rolled oats, coconut flour or desiccated coconut, rice flour, sugar, baking powder. Mix well.
- Add dried cranberries and choco chips.
- Mix well.
- Add mixed spice powder or cinnamon powder. Mix well. Keep aside.
- Take mashed avocado in a bowl. Add lemon juice to it and mix well.
- Add melted butter to it.
- Add the prepared chia gel. Mix well.
- Add the avocado mixture to the prepared dry ingredients.
- Mix well and add milk.
- Mix the mixture should hold the shape when put into a fist.
- Transfer the mixture into two greased square baking tin (seven inch and 6 inch ). Or if you have a big rectangle try you can bake the mixture into it. Press gently with hands and smooth the surface.
- Bake in a preheated oven @ 180 C for 15-18 minutes. Remove and let the tray cool for couple of hours . Then with a sharp knife cut into equal pieces.
- Serve the gluten free avocado choco cranberry slices with a cup of tea or coffee or enjoy the for the little sweet cravings any time of the day. The slices can be refrigerated for a a week in an airtight container.
Nutrition
Calories: 230kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 72mg | Potassium: 196mg | Fiber: 5g | Sugar: 14g | Vitamin A: 191IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
Gobi Paneer Stuffed Paratha (Cauliflower Cottage Cheese Stuffed Flatbread)
Gobi Paneer Stuffed Paratha (Cauliflower Cottage Cheese Stuffed Flatbread) is a delicious wholesome paratha made by stuffing a filling made with grated cauliflower and paneer into whole wheat roti . Only few spices are added to the filling and yet is tasty. The paratha can be enjoyed for breakfast, brunch , lunch or dinner with chutney or pickle or yogurt . It can be also packed as an healthy lunch box or picnic food with pickle.
Recipe of other paratha on the blog:
Stuffed Spiced Tofu Paratha / (Flatbread)
Tuvar Lilva Paratha (Pigeon Peas Stuffed Flatbread)
Parath Paratha (Multiple Layered Indian Flatbread)
Whole Wheat Quesadilla With Kidney Beans
Sattu Ke Parathe And Cucumber And Tomato Raita
Please do try this recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Gobi Paneer Stuffed Paratha (Cauliflower Cottage Cheese Stuffed Flatbread)
Gobi Paneer Stuffed Paratha (Cauliflower Cottage Cheese Stuffed Flatbread) is a delicious wholesome paratha made by stuffing a filling made with grated cauliflower and paneer into whole wheat roti . Only few spices are added to the filling and yet is tasty. The paratha can be enjoyed for breakfast, brunch , lunch or dinner with chutney or pickle or yogurt . It can be also packed as an healthy lunch box or picnic food with pickle.
Servings: 12 paratha
Calories: 211kcal
Equipment
- chopper or grater
- knife
- bowl x 2
- strainer
- flat mixing plate
- rolling board
- rolling pin
- flat pan
- spatula
Ingredients
Dough for paratha (makes 12)
- 2 cup whole wheat flour
- 4 tsp oil
- 1.25 cup water approximately. Add more if needed. (I had used the water that came from straining the cauliflower)
- salt to taste
Cauliflower cottage cheese stuffing (gobi paneer stuffing)
- 2 cup cauliflower florets, washed
- 250 g paneer cottage cheese, grated
- 4 tsp red chili powder more or less as per spice level needed
- 4 tsp coriander cumin powder dhania jeera powder
- 1 tsp roasted cumin powder jeera powder bhuna
- 1 green chili chopped
- 1/2 cup coriander washed and finely chopped
- salt as per taste
- 12 tsp oil for roasting
- whole wheat flour for dusting and rolling paratha
Instructions
Dough for paratha (makes 12)
- In a flat mixing plate take whole wheat flour, oil (2 tsp) and salt. (If using the squeezed cauliflower water to knead the dough then add salt accordingly asit has salt in it).
- Mix well.
- Add water gradually and mix well.
- Start kneading the dough with hands. (I added approximately 1.25 cups of water including the water removed while squeezing the cauliflower). I do not want to waste the cauliflower water.
- The dough should come together and should be soft. It will take around 4-5 minutes. Apply remaining 2 tsp oil and knead and smooth the dough.
- Cover and keep aside the dough for 20 minutes.
Cauliflower cottage cheese stuffing (gobi paneer stuffing)
- Take the washed cauliflower florets into a chopper. Add chopped green chili. (The chili can be chopped finely separately and added later while mixing the spices to chopped cauliflower).
- Chop the cauliflower finely. If you do not have chopper then you can grate the cauliflower.
- Remove the finely chopped cauliflower or grated cauliflower into a bowl and add 1 /2 ts salt to it. Mix well . Cover and keep aside for 10 minutes. The salt will help releasing water from the cauliflower.
- Now squeeze the cauliflower putting a strainer on a bowl underneath. So that the water is collected. (Squeezing the water helps to make a dry stuffing thereby preventing the paratha to become soggy while rolling it).
- The squeezed water has salt in it and can be used to knead the dough or add it while cooking your dal or soup or rice. I had used it to knead the dough for making paratha. (Knead the dough after this step if using cauliflower water ).
- Take the squeezed cauliflower into a mixing bowl.
- Add spices – red chili powder, coriander cumin powder and roasted cumin powder and some salt .
- Mix well and add chopped coriander.
- Mix well.
- Add the grated paneer.
- Mix well. The gobi paneer stuffing is ready. Keep aside.
- Divide the dough into equal portions. Take one portion. Roll into a ball and flatten it. Dust with wheat flour on a rolling board.
- With a help of rolling pin roll into a 4 cm circle approximately.
- Now take the circle in your palms and made a bowl from it placing it supporting with palms and fingers as shown..
- Put around 2-3 tbsp of stuffing into by pressing gently.
- Now start folding the edges of the dough and seal the stuffing by pinching the stuffing as shown.
- The sealed stuffed dough ball is ready to roll.
- Flatten it gently and dust with flour on the rolling board.
- With the help of a rolling pin roll into approximately 18 cm diameter cirlce keeping 4 mm thick.
- Gently lift and put on the heated tava or flat pan on medium heat. The bubbles will start to appear half minute.
- Flip gently with a help of spatula on another side.
- Apply half tsp of oil .
- Flip on another side and apply oil on it and cook on high heat till golde spot appear on both the sides.
- The paratha puffed up while cooking.
- Remove in a plate . Similarly make and cook the remaining paratha.
- Serve the hot gobi paneer stuffed paratha with chutney, pickle, or yogurt or raita or any dal and enjoy.
Nutrition
Calories: 211kcal | Carbohydrates: 21g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 56mg | Potassium: 580mg | Fiber: 4g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 65mg | Calcium: 238mg | Iron: 5mg
Moong Toor Dal Ni Vaghareli Khichdi
Moong Toor Dal Ni Vaghareli Khichdi is a popular and easy and quick to make Gujarati food. This gluten free recipe is a complete , healthy and nutritious one pot meal and and be made and enjoyed for a quick lunch and dinner. It is a most wanted comfort food after being away from home for a long travel.
I had shared earlier Chilkawali Moong Dal Masala Khichdi and mini sabudana khichdi when fasting or vraat or upwaas.
Friends do try the khichdi and do share your reviews with me.
khao dilse, khilao dilse aur banao dilse…
Moong Toor Dal Ni Vaghareli Khichdi
Moong Toor Dal Ni Vaghareli Khichdi is a popular and easy and quick to make Gujarati food. This gluten free recipe is a complete , healthy and nutritious one pot meal and and be made and enjoyed for a quick lunch and dinner. It is a most wanted comfort food after being away from home for a long travel.
Servings: 4 people
Calories: 375kcal
Equipment
- bowl
- knife
- pressure cooker
- spoon
- spatula
Ingredients
- 1/2 cup rice any short grain rice, I had used jasmine rice
- 1/4 cup moong dal yellow moong dal, without skin
- 1/4 cup toor dal arhal dal, split pigeon pea, tuvar dal
- 1 tbsp oil
- 1 tbsp ghee clarified butter
- 2 bay leaf
- 6 whole black pepper mari
- 4 cloves lavang
- 3 cardamom pod elaichi
- 1 cinnamon stick 1/2 inch
- 1 dry red chili
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
- 5 curry leaves
- 1 onion finely chopped
- 2 garlic finely chopped
- 2 tbsp peanut optional
- 1 potato chopped, optional
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder or more if more spice level needed. I had used kashmiri red chili powder
- 2 tsp coriander cumin powder dhania jeera powder
- 2.5 cup approximately, add more or less as per the consistency of khichdi needed
- salt as per taste
Instructions
- Take moong dal, toor dal, rice in a bowl. Mix well. Wash 2-3 times with water and then add some water and soak for a minimum of 1 hour. ( Use short grain rice. I had used the jasmine rice as it gives a lovely aroma and sticky texture to the khichdi).
- Heat oil and ghee in a pressure cooker pan. Add whole spices – bay leaf, cloves, whole black pepper, cardamom, cinnamon, dry red chili.
- Once the oil and ghee is heated up add mustard seeds and cumin seeds. As soon as they crackle add asafoetida and curry leaves. Saute.
- Add the chopped onions and chopped garlic. (You can also add chopped ginger if you want). Add salt and saute till onions are translucent on medium heat.
- Add peanuts. (It is optional. I like the crunch in the khichdi and hence love add peanuts ).
- Add the chopped potato. (This is optional and also can be swapped with other veggies such as eggplant, carrot, peas, tuvar dana as per your choice).
- Add spices – turmeric powder, red chili powder , coriander cumin powder.
- Saute everything well till masala nicely roasted and aromatic on medium heat.
- Drain the soaked dal and rice. Keep the water aside. Add the drained rice and dal in the pressure cooker pan.
- Saute well on medium heat.
- Add water. (I had approximately added 2.5 cups of water including the water remained after draining the dal and rice. You can add more or less depending on the consistency of khichdi you want. For mushy khichdi add more water and for less mushy khichdi add less water).
- Add salt and mix well . Cook till one boil comes on medium heat stirring in between. Now cover the lid of pressure cooker and put the whistle on. Cook for 4 whistles on high heat and 2 on low heat.
- Let the pressure cooker cool by itself. Remove the whistle and open the lid. The moong toor dal ni vaghareli khichdi is ready to serve.
- Serve the hot moong toor dal ni vaghareli khichdi with plain yogurt, onion, papad and pickle. Enjoy!!
Nutrition
Calories: 375kcal | Carbohydrates: 54g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 111mg | Potassium: 350mg | Fiber: 6g | Sugar: 12g | Vitamin A: 271IU | Vitamin C: 29mg | Calcium: 107mg | Iron: 3mg
Eggless Tutti Frutti Cake (Tea Time Cake)
Eggless Tutti Frutti Cake (Tea Time Cake) is a eggless version of popular tea time colorful Indian cake made using the colourful candied papaya pieces. It is soft, spongy, moist, colourful , kids favorite and can be enjoyed with a cup of evening tea or coffee.
I had made this cake for our anniversary celebration and served when or friends visited us in the evening to celebrate with tea and garam poha nashta.
The cake reminded us about the childhood days when we enjoyed the popular Britannia tutti frutti cake.
Friends do try making this eggless version of the cake and please share your feed back with me.
Khao dilse, khilao dilse aur banao dilse…
Eggless Tutti Frutti Cake (Tea Time Cake)
Eggless Tutti Frutti Cake (Tea Time Cake) is a eggless version of popular tea time colorful Indian cake made using the colourful candied papaya pieces. It is soft, spongy, moist, colourful , kids favorite and can be enjoyed with a cup of evening tea or coffee.
Servings: 14 people
Calories: 220kcal
Equipment
- small bowl
- medium bowl
- strainer or sift
- measuring cup
- measuring spoon
- spoon
- spatula
- hand whisk
- cake tin
- Oven
- knife
Ingredients
- 1.5 cup all purpose flour maida, refined flour
- 3 tbsp custard powder or cornflour. I had used vanilla flavor custard powder.
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp cornflour
- 1 cup milk luke warm
- 2 tsp vinegar I had used apple cider vinegar
- 1/2 cup tutti frutti candied raw papaya. add 3/4 cup if you prefer more. I had used the three colour tutti frutti
- 1/4 cup milk powder
- 1/2 cup oil any flavorless oil
- 3/4 cup sugar I had used raw sugar
- 1 tsp vanilla essence
Instructions
- Take tutti frutti in a plate.
- Add corn flour to it .
- Mix well and keep aside. This step prevents tutti frutti from sinking at the bottom of the cake tin while baking.
- Take luke warm milk . Add vinegar to it. Stir and keep it aside for five minutes to curdle.
- In the meantime , sift the dry ingredients – all purpose flour, custard powder, salt, baking soda for 3-4 times. Keep aside.
- In a big mixing bowl, take oil. Add sugar and milk powder to it.
- Mix it well with a help of a whisk.
- Now add the curdled milk to it. Mix well with a whisk.
- Add vanilla essence. Mix well.
- Now gradually add the sifted ingredients in two batches and mix gently.
- The batter looks silky and lump free.
- Add the cornflour coated tutti frutti .
- Mix gently.
- Pour the batter in a greased 6.5 x 6.5 inch cake tin or any shape of your choice. Tap it two to three time on the counter.
- Bake in the preheated oven @ 180 for 50-55 minutes or till the skewer comes out clean. Check after 45 minutes and cook till done.
- Remove the tin from the oven. Run knife on the edges and unmould it on a wire rack and let it cool.
- The eggless tutti frutti cake is ready to serve. I had cut the edges of the cake since I had to present it in for the cake cutting with our friends during our wedding anniversary. I had sprinkle some more tutti frutti over it as decoration.
- Cut into slices and enjoy with a cup of tea or coffee or any time of the day.
- Serve into slices and refrigerate for one week in an airtight container.
Nutrition
Calories: 220kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 150mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Garlic Mint Naan Using Yeast
Garlic Mint Naan Using Yeast is a leavened flatbread made without tandoor at home using a flat pan and flame and is flavored with garlic, mint and seeds. Yeast is used to leavened the dough and gives a soft texture to the naan . This restaurant style naan can be served with curry or dal of your choice.
I had shared the naan with dal makhani, salad and pickle.
I had use 50:50 ratio of whole wheat flour : all purpose flour. You can use 100% of either flour as per your choice.
I had shared with you earlier the recipe of making Whole wheat garlic naan at home using whole wheat flour and using baking powder as the leavening agent.
I had also shared the recipe and video of making Whole Wheat Paneer Kulcha at home.
Friends please do try this recipe and share your feedback with me
Khao dilse, khilao dilse aur banao dilse…
Garlic Mint Naan Using Yeast
Garlic Mint Naan Using Yeast is a leavened flatbread made without tandoor at home using a flat pan and flame and is flavored with garlic, mint and seeds. Yeast is used to leavened the dough and gives a soft texture to the naan . This restaurant style naan can be served with curry or dal of your choice.
Servings: 6 Naan
Calories: 294kcal
Equipment
- small bowl with lid
- flat mixing plate
- big bowl with lid
- measuring cup
- measuring spoon
- rolling board
- rolling pan
- flat pan
- gas flame
- spoon / brush
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/4 cup yogurt curd / dahi. I had used homemade sour yogurt
- 1/2 cup water lukewarm, and more if needed
- 1 tsp salt
- 2 tbsp oil
- 1 tsp sugar
- 1 tsp instant yeast
- 7 garlic finely chopped
- 1 tbsp black sesame seeds kala til
- 1 tbsp nigella seeds kalonji , optional
- 1/4 cup coriander washed and finely chopped
- 1/4 cup mint washed and finely chopped
- 6 tsp ghee to brush on the prepared naan
- 1 cup water to apply on the pan
- flour to dust the naan and some if needed to knead the dough
Instructions
- Take luke warm water in a bowl. Add sugar and mix well.
- Add the instant dry yeast and mix well. Cover with lid and keep in a warm place for 10 minutes to rise. (I had put the bowl in the microwave).
- In the meantime in a flat mixing plate , take whole wheat flour and all purpose flour. Add salt and oil (1 tbsp) and mix well.
- After 10 minutes the yeast has risen well and is bubbly.
- Make well in the center and add the bubbly yeast mixture.
- Bring all the dough together with spoon or hands.
- Start kneading . The gluten will start developing as you knead and the dough will become sticky. Keep on kneading for 8-10 minutes by stretching and pulling the dough. Add more luke warm water if needed.
- After 5-6 minutes if you feel dough is sticky then add some more 2-3 tbsp of flour and keep on kneading till everything comes together like a smooth dough.
- The dough is kneaded well and is coming together well. The dough should be kneaded soft. The more soft naan the more soft the dough.
- Add the remaining oil and smooth the dough.
- The dough is kneaded well and is elastic. If you press with finger the dough will bounce back.
- Grease a big bowl with oil and tuck the dough together bringing edges together and put into the bowl. Cover with a lid or cling wrap and put to rise for 1 hour or till it doubles in volume.
- After 1 hour the dough has risen well and is double in volume.
- Punch the dough to remove excess bubbles. Knead again to make smooth. Divide the dough into equal portions and Cover and keep aside.
- Take one portion. Roll into a smooth ball bringing the edges together. Now roll into a smooth ball and flatten it. Dust with flour and press into a flat disc on a rolliing board.
- Sprinkle the chopped garlic, black sesame seeds, nigella seeds, coriander leaves, mint leaves. Press all gently with fingers so that it sticks with the surface of the dough as shown. Now dust again and flip the prepared disc on the rolling board.
- Dust some flour and with the help of a rolling pin roll into a circle or oval . Brush some water on it.
- Carefully remove the rolled naan and place the water side on the heated tava. After two minutes the bubbles with start to form.
- The bubbles are becoming big.
- Now flip the tava with naan over flame and try to cook on all sides moving the tava in all directions. (if you do not want to cook the naan on the open flame then you can cook the naan on the pan it self by pressing with spatula and flipping both sides and cooking till golden spots appear). But cooking on the flame will give that burnt tandoor effect like the one we get in cooking with tandoor in dhaba or restaurants.
- The naan is ready and a good smell of garlic, mint is in the air. Brush with ghee.
- Remove from the tava with the help of spatula on the cutting board of plate.
- Cut into halves with knife or pizza cutter and serve hot with curry or dal of your choice.
- I had served the garlic mint naan with dal makhani, salad and pickle.
Nutrition
Calories: 294kcal | Carbohydrates: 39g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 419mg | Potassium: 607mg | Fiber: 5g | Sugar: 2g | Vitamin A: 669IU | Vitamin C: 58mg | Calcium: 185mg | Iron: 6mg
Vegetarian Enchiladas
Vegetarian Enchiladas is a baked dish made with corn tortilla rolled in a filling made with beans and vegetables and covered in a tomato based sauce. Cheese is sprinkled on the top to make it cheesy. Every bite of enchilada is balanced and fragrant with fresh herbs, roasted cumin powder, paprika , beans and vegetables and well balanced with the spiced tomato sauce and cheese. This one meal dish is a comfort food for a lovely lunch, brunch or dinner.
I had made my own enchilada sauce. The sauce can be made with different style but I find this a comfortable way of making and sharing with you all the same. For the filling you can add the any veggies of your choice or you can also use black beans , black eye bean or refried beans as per the availability.
I had use the store brought corn tortilla. However if you have time you can roll and make your own tortilla.
I had shared the detailed recipe of making whole wheat tortilla in Whole Wheat Quesadilla With Kidney Beans.
Check on these different Mexican recipes from the blog:
Whole Wheat Quesadilla With Kidney Beans
Friends my family enjoyed this delicacy. Hope you too try and make this recipe and treat your family and friends. Please do not forget to share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Vegetarian Enchiladas
Vegetarian Enchiladas is a baked dish made with corn tortilla rolled in a filling made with beans and vegetables and covered in a tomato based sauce. Cheese is sprinkled on the top to make it cheesy. Every bite of enchilada is balanced and fragrant with fresh herbs, roasted cumin powder, paprika , beans and vegetables and well balanced with the spiced tomato sauce and cheese. This one meal dish is a comfort food for a lovely lunch, brunch or dinner.
Servings: 4 PEOPLE
Calories: 526kcal
Equipment
- Baking tray
- bowl
- spoon
- spatula
- knife
- chopper
- small pot with lid
- Pan with lid
- blender
Ingredients
Enchilada sauce makes 1 big bowl
- 6 tomato chopped
- 1 onion chopped
- 5 garlic clove, chopped
- 1 red capsicum de seeded and chopped
- 2.5 tbsp oil I had used olive oil
- 1.5 tbsp flour
- 1 cup water
- 2 tsp paprika powder
- 1 tsp chili flakes or as per spice level needed
- 1 tsp roasted cumin powder
- 1 tsp dried mixed herbs
- 8 drops tobasco sauce
- salt as per taste
Enchiladas stuffing
- 1 tbsp oil I had used olive oil
- 1 onion finely chopped
- 2 garlic finely chopped
- 1/2 green capsicum finely chopped
- 1/2 red capsicum finely chopped
- 1 cup broccoli grated or finely chopped in the chopped
- 8 mushrooms chopped
- 1 cup spinach washed and finely chopped
- 1 tsp paprika powder
- 1 tsp chili flakes or as per spice level needed
- 1 tsp mixed herbs
- 1/2 tsp roasted cumin powder
- 1.5 cup kidney beans rajma, boiled
- 2 tbsp parsley washed and finely chopped
- 2 tbsp coriander washed and finely chopped
Assembling enchiladas
- 8 corn tortilla or any tortilla of your choice. I had 15 cm diameter tortillas
- 1/2 cup cheese grated – I had mixed cheese packs of mexican cheese that had mixed of mozarella, red cheddar and colby
- 1/2 tsp mixed herbs
- 1/2 tsp chili flakes
- 1 tbsp virgin olive oil to drizzle while serving
- 1 tbsp parsley washed and chopped for garnishing
- 1 tsp oil to grease the tray
Instructions
Enchilada sauce
- Grease a baking tray with oil and put the chopped tomato, onions, red bell pepper, garlic. Rub some oil on them.
- Grill in a pre heated fan forced oven at @ 250 C for 20 minutes or till the vegetables are nicely charred. Remove from the oven. Let everything cool and blend in a blender to a smooth paste. Remove in a bowl. This way it gives a nice smokey flavor to the sauce.
- Heat oil in a small pot. Add flour.
- Cook on medium heat till the flour is bubbly and aromatic.
- Add the blended roasted vegetables and saute.
- Add salt and water and cover and cook till one boil on medium heat.
- Add spices – paprika powder, roasted cumin powder, chili flakes, mixed herbs. Mix well and cook.
- Add tobasco sauce and mix. (You can add 1 tsp sugar if needed to balance the souress of the sauce. I have not added).
- Cover and simmer for 7-8 minutes stirring in between.
- The enchilada sauce is ready. Remove in a bowl and keep aside. (You can double the quantity and freeze for couple of months and thaw and use).
Enchiladas stuffing sufficient filling for 8 -9 tortillas
- Heat oil in a pan. Add finely chopped onions and garlic. Saute.
- Add red and green bell pepper (you can add yellow too if you have). Saute.
- Add the finely chopped or grated broccoli. Add some salt and cover and cook for 4-5 minutes.
- Add the chopped mushrooms and cook for couple of minute.
- Add chopped spinach and cool till it softens.
- Add spices – mixed herbs, paprika, roasted cumin powder, chili flakes and salt
- Add the boiled kidney beans (rajma. I had soaked the around 3/4 cup of rajma overnight and then pressure cooked with water and salt for 6-7 whistles on high heat and 2 whistles on low heat. Let the pressure cooker cool by itself and drain the rajma in a strainer).
- Mix the rajma well. With back of the spoon mash some rajma. Add parsley and coriander and mix well.
- Add 2-3 tbsp of the prepared enchilada sauce.
- Mix well. The enchilada stuffing is ready.
- Remove enchilada stuffing in a bowl and keep aside.
Assembling enchiladas
- Grease a 24 x 24 cm square pan with oil.
- Put 5-6 tbsp enchilada sauce on the baking tray and spread it evenly.
- Take one tortilla. Spread around 2 tbsp of stuffing on it at the center.
- Now roll the tortilla to make a roll.
- Place the seam side stuffed and rolled tortilla on the baking tray. I got to arrange 6 tortilla in a tray horizontally, 1 vertically and 1 cut into halves and arranged in the gap. So arrange the tortilla as per the tray you have. But always put the seam side down.
- Now pour the remaining enchilada sauce on the tortilla and spread evenly.
- Sprinkle the grated cheese all over and sprinkle some mixed herbs and chili flakes on it. ( I had used the mixed of Mexican grated cheese such as mozarella, red cheddar and colby). You can sprinkle the cheese of your choice or just mix of mozarella and cheddar.
- Bake in a preheated oven at 180 C for 15 minutes.
- Remove from the oven and serve vegetarian enchilada warm.
- Remove the vegetarian enchilada in a serving plate and sprinkle some mixed herbs, chili flakes on it. Drizzle some virgin olive oil and garnish with some freshly chopped parsley.
Nutrition
Calories: 526kcal | Carbohydrates: 64g | Protein: 19g | Fat: 25g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 225mg | Potassium: 1419mg | Fiber: 15g | Sugar: 12g | Vitamin A: 5424IU | Vitamin C: 135mg | Calcium: 265mg | Iron: 6mg
Dal makhani
Dal Makhani is a very popular dish made in North India and is found in the menu of mostly all Indian restaurants. This gluten free dal is rich , creamy. velvety in taste and aroma made with Whole Black gram (known as Urad dal or Kaali Dal ) and Kidney Beans (Rajma) that have been soaked overnight. The cooked dal is then mashed and cooked with onions, ginger,garlic, chili, tomato puree, minimum spices – garam masala, red chili powder salt and lots or ghee , butter and cream. The dal is simmered for as long hours as possible to get the best taste and is served with naan, paratha, tandoori roti or rice.
I had served dal makhani with homemade garlic mint naan , salad and pickle and was a great hit in my house. My husband and son loved it. I was so happy that my son who is not a huge fan of dals enjoyed it to the fullest.
Friends please do try this delicious recipe and I am sure your family and friends will love it. Be generous of using cream, ghee and butter and simmer for a minimum of 2 hours to get that authentic taste.
Please share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Dal Makhani
Dal Makhani is a very popular dish made in North India and is found in the menu of mostly all Indian restaurants. This gluten free dal is rich , creamy. velvety in taste and aroma made with Whole Black gram (known as Urad dal or Kaali Dal ) and Kidney Beans (Rajma) that have been soaked overnight. The cooked dal is then mashed and cooked with onions, ginger,garlic, chili, tomato puree, minimum spices - garam masala, red chili powder salt and lots or ghee , butter and cream. The dal is simmered for as long hours as possibe to get the best taste and is served with naan, paratha, tandoori roti or rice.
Servings: 4 People
Calories: 386kcal
Equipment
- bowl
- pressure cooker
- heavy bottom pot
- spoon
- knife
- spatula
Ingredients
- 3/4 cup urad whole black skin black gram
- 1/4 cup kidney beans rajma
- 2 tbsp ghee clarified butter
- 3 tbsp butter 2 tbsp while stir fry and 1 tbsp later
- 1 onion very finely chopped. I used a string pull chopper to chop. I added one chili while chopping with it.
- 2 tomatoes Very finely chopped. I used string chopper to chop tomatoes
- 2 tbsp ginger garlic paste freshly ground. I did mine in mortal pestle.
- 2 Green chili
- 1 black cardamom badi elaichi
- 2 bay leaf tej patta
- 3 green cardamom elaichi
- 1 tsp cumin seeds jeera
- 2 tsp red chili powder I had used Kashmiri red chili powder
- 1/2 tsp garam masala
- 1 tbsp tomato ketchup
- 1 tbsp kasuri methi Dry fenugreek leaves, crushed between palms
- 1/4 cup cream I had used low fat cream
- 1 tbsp cream low fat for garnishing
- 2 tbsp coriander leaves washed and chopped
- salt as per taste
Instructions
- In a pressure cooker pan take black gram (black whole urad ) and kidney beans (rajma).
- Wash 2-3 times with water and then soak with 3 cups of water overnight.
- The beans are soaked well . Put salt in it and pressure cook for 12-15 whistles on high heat and 5 whistles on low heat.
- Let the pressure cooker cool by itself. Open the pressure cooker. The beans should be soft and mushy. (if not soft then add some water and again pressure cook for 5-6 whistles).
- With the back of a big spoon mash the cooked beans or like I mashed with a potato masher.
- Heat a heavy bottom pot and add butter and ghee.
- Add black cardamom, green cardamom, bay leaf. When it becomes aromatic add green chili, cumin seeds and saute.
- Add the very finely chopped onion and green chili (I had chopped one chili along with onion and added another one in the tempering / tadka in the step above). The butter and ghee is also heated up well by then and hence the onions looked brown. (but it gave a very good smokey aroma to the dal ).
- Add little salt and saute till the onions are translucent. Then add the fresh ground ginger garlic paste (fresh taste gives a better taste to the dal ). Saute till the raw aroma of ginger garlic goes away for around a minute on medium heat.
- Add the tomato puree or very finely chopped tomatoes.
- Add little salt and mix and cover and cook for 4-5 minutes on medium heat till tomatoes soften.
- The tomatoes are nicely soften. Add spices - red chili powder and garam masala. Saute till spices are mixed well.
- Add tomato ketchup. (In case you use store brought tomato puree then do not add ketchup and add 1 tsp of sugar instead).
- Mix well.
- Add the cooked and mashed dal along with the water.
- Add another 3 cups of water (and add more hot water later if needed to adjust the consistency). The dal will look thin and runny but will start getting the consistency once it is simmered and cooked.
- Let it cook for couple of minutes on medium heat. In the mean time mash the dal as you cook with a potato masher.
- Bring the dal to a boil on medium heat.
- Now low the heat and cover and simmer the dal for 1.5 hours stirring and mashing in between. After 1.5 hours add the remaining butter.
- Mix dal, cover and simmer for 5 minutes. The fat from the butter and ghee will float.
- Add the kasuri methi crushed between the palms. Mix well and cover and simmer for 10 minutes.
- Add cream.
- Mix well and simmer keeping the pot open for 5 minutes.
- Add chopped coriander and mix well..
- The dal is ready. The consistency looks so perfect, creamy and smooth.
- Remover the slow cooked , simmered dal makhani in a serving bowl and garnish with cream and chopped coriander and serve with naan or paratha or tandoori roti or rice.
- I had served the dal makhani with homemade garlic mint naan , salad and pickle for a delicious dinner. The leftover can be refrigerated for couple of days in an airtight container and enjoyed. The dal makhani can be freezed for a month but avoid adding cream to it.
Nutrition
Calories: 386kcal | Carbohydrates: 32g | Protein: 12g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 220mg | Potassium: 355mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1435IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 5mg
Raagi Baati (Gluten Free)
Raagi Baati (Gluten Free) is a gluten free variation of the traditional and popular baati made from wheat flour . Dal Baati is delicacy from the Rajasthan region of India and served together with lots of ghee, chutney, onions and chilles. It is a complete nutritious dish with balance of carbs and proteins and taste. To make gluten free the whole wheat flour baati is replaced with baati made with raagi flour and chick pea flour and is served with spiced lentil dal , loads of ghee , coriander chutney, sliced onions, green chili, . Ghee enhances the flavors and taste of the dish so stop worrying about calories and enjoy baati with ghee.
I had shared the recipe of dal baati churma made with whole wheat earlier.
I had made the dal baati churma for Christmas dinner when I had invited my friend (Dr Neelam Singh) along with her family. They enjoyed it to the fullest. Since Neelam’s mother in law is diabetic and does not prefer eating wheat , I had made raagi baati too.
Friends please do try this gluten free baati and share your feedback with me.
Khao dilse,khilao dilse aur banao dilse…
Raagi Baati (Gluten Free)
Raagi Baati (Gluten Free) is a gluten free variation of the traditional and popular baati made from wheat flour . Dal Baati is delicacy from the Rajasthan region of India and served together with lots of ghee, chutney, onions and chilles. It is a complete nutritious dish with balance of carbs and proteins and taste. To make gluten free the whole wheat flour baati is replaced with baati made with raagi flour and chick pea flour and is served with spiced lentil dal , loads of ghee , coriander chutney, sliced onions, green chili, . Ghee enhances the flavors and taste of the dish so stop worrying about calories and enjoy baati with ghee.
Servings: 6 baati
Calories: 452kcal
Equipment
- mixing bowl
- Baking tray
- baking paper
- Oven
- measuring cup
- measuring spoon
- spoon
- small bowl
- thongs
- damp cloth or cling wrap
Ingredients
- 1 cup red millet raagi, naachni
- 1/2 cup chickpea flour besan
- 1 tbsp oil
- 1/4 tsp salt
- 1/8 tsp baking powder
- 3/4 cup water or more or less needed to knead dough
- 1 cup melted ghee to soak the baati. You will not need it all.
Instructions
- In a mixing bowl add raagi flour, chickpea flour, oil, salt, baking powder. Mi well.
- Gradually add water and knead into a stiff but soft dough. Cover and dough with a damp cloth or cling wrap and let it rest for 20 minutes.
- Divide into six portions. Take one portion and roll into a smooth ball and flatten it.
- Squeeze the ends together as shown such that there is a a hollow space or indent created in the center.
- Squeeze from the top and bottom end such as they it shows x mark of the indent. This will ensure that the baati is evenly cooked and is light from the center after cooking.
- Now roll the baati to smooth. Similarly make the remaining baati with the remaining dough.
- Arrange the baati on a baking tray lined with baking paper.
- Bake the baati in the preheated oven at 180 C for 35-40 minutes or golden from top.
- Take melted ghee in a bowl around 1cup. Add 2-3 baati and soak for minute. (traditionally the baati are soaked into the ghee for longer time. But since now a days people are calorie conscious, the baati is soaked for very less time). It is best to soak the baati as soon as they come out of the oven.
- With the help of thongs gently remove the soaked baati from ghee and drain excess of ghee and remove in a plate. The cracks in the baati will help to abosrb the ghee while soaking.
- Soak and drain the remaining baati.
- Remove the baati into a serving plate.
- Now serve the baati with piping hot dal, ghee, sliced onions, green chili and enjoy. Crush the baati with palms. Pour the piping hot dal, and drizzle ghee over it and enjoy the dal baati.
Notes
The ghee is calculated in the above table using the whole 1 cup value. But we are not using the entire cup. So the nutritional value will be different then.
Nutrition
Calories: 452kcal | Carbohydrates: 34g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 110mg | Potassium: 254mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Calcium: 145mg | Iron: 2mg
