New Recipes
Stuffed Spiced Tofu Paratha / (Flatbread)
Stuffed Spiced Tofu Paratha / (Flatbread) are delicious, tasty, easy to make paratha made with tofu cooked with indian spices and is stuffed into whole wheat flour sheet flavored with different seeds. The paratha are healthy, calcium and protein rich and are a good option for breakfast/ lunch / dinner or are good to pack for lunch boxes. The parathas can be enjoyed with chutney/ pickle/ yogurt/ raita or ketchup.
Stuffed Spiced Tofu Paratha / (Flatbread)
Stuffed Spiced Tofu Paratha / (Flatbread) are delicious, tasty, easy to make paratha made with tofu cooked with indian spices and is stuffed into whole wheat flour sheet flavored with different seeds. The paratha are healthy, calcium and protein rich and are a good option for breakfast/ lunch / dinner or are good to pack for lunch boxes. The parathas can be enjoyed with chutney/ pickle/ yogurt/ raita or ketchup.
Servings: 5 paratha
Calories: 276kcal
Equipment
- bowl
- spoon
- pan
- spatula x 2
- rolling board
- rolling pin
- flat pan
Ingredients
For dough
- 1.25 cup whole wheat flour
- 1/2 tsp carom seeds ajwain
- 1/2 tsp cumin seeds jeera
- 1/2 tsp nigella seeds kalonji
- 1.5 tsp oil
- salt as per taste
- water to knead into dough
Tofu Filling
- 250 g tofu firm, grated
- 1 tbsp oil
- 1 green chili chopped finely ( you can add more if more spice level is needed)
- 1/2 tsp cumin seeds jeera
- 1/2 tsp turmeric powder haldi
- 1/4 cup spinach washed and finely chopped
- 1/4 cup coriander washed and finely chopped
- 1 tbsp kasuri methi dry fenugreek leaves
- 1 tsp red chili powder
- 1 tbsp coriander cumin powder dhania jeera powder
- 1/2 tsp garam masala
- 1/4 tsp kitchen king masala optional
- 1 tsp amchur dry mango powder
- 1 tsp chat masala
- 1 tsp lemon juice
- salt to taste
Rolling and roasting paratha
- whole wheat flour for dusting
- 6 tsp oil for brushing while folding paratha and for roasting the paratha
Instructions
For dough
- In a mixing bowl take whole wheat flour. Add carom seeds, cumin seeds, nigella seeds, salt and 1 tbsp oil. Mix well. Gradually add water and knead into a semi stiff dough. It should not be a loose dough. Apply remaining oil and knead well and smoothen the dough. Cover and keep aside for 20 minutes. After 20 minutes, divide the dough into 10 balls and keep aside.
Tofu filling
- Heat oil in a pan. Add cumin seeds and chopped green chilies.
- Saute. Add turmeric powder.
- Add the grated tofu and mix well. Now add spices – red chili powder, corainder cumin powder, aamchur, chat masala, garam masala, salt. Mix well.
- Add chopped spinach and coriander and mix well.
- Add kasuri methi and kitchen king masala. Mix well.
- Switch off the heat and add lemon juice and mix well. The stuffing is ready. Remove in a bowl and cool it.
Rolling and roasting paratha
- Take one ball . Flatten it and dust with flour and roll into a 15 cm circle. Make similarly with other ball.
- Now apply some oil on one rolled paratha. Put around 2 tbsp of stuffing and spread it evenly.
- Now gently put the other rolled paratha over the stuffing and cover it nicely. Press the edges.
- Seal the edges of the paratha with the help of fork as shown.
- The paratha will also have a good design. The stuffed tofu paratha is ready to roast.
- Gently put the paratha on the heated pan on medium heat.
- The bubbles will start to form after a minute.
- Flip the paratha with a flat spatula and put 1/2 tsp of oil over it. Spread it nicely.
- Flip the paratha. Put 1/2 tsp oil over it and spread it nicely.Cook the parath on high heat pressing with spatula and flipping till golden.
- The paratha is cooked golden on both the sides. Lower the heat.
- Remove the paratha in a plate and rest for a minute.
- Now cut the paratha into four parts as shown. Similarly make four more parathas with the remaining dough and stuffing.
- Serve the paratha with chutney and pickle or curd or ketchup.
- Pack the paratha for lunch box with ketchup / chutney.
Nutrition
Calories: 276kcal | Carbohydrates: 32g | Protein: 11g | Fat: 13g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 672mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1014IU | Vitamin C: 71mg | Calcium: 225mg | Iron: 7mg
Soft Chocolate Chips Cookies With Leftover Cream Cheese Frosting
Soft Chocolate Chips Cookies With Leftover Cream Cheese Frosting are healthy and soft in texture cookies made by combining healthy ingredients and chocolate chips with leftover cream cheese frosting. Chia seed gel is used to make the cookies eggless. It has an irresistible taste and can be enjoyed at any time of the day with a cup of tea or coffee or packed for lunch boxes. The cookies can be refrigerated for a week or freezed for a month.
Soft Chocolate Chips Cookies With Leftover Cream Cheese Frosting
Soft Chocolate Chips Cookies With Leftover Cream Cheese Frosting are healthy and soft in texture cookies made by combining healthy ingredients and chocolate chips with leftover cream cheese frosting. Chia seed gel is used to make the cookies eggless. It has an irresistible taste and can be enjoyed at any time of the day with a cup of tea or coffee or packed for lunch boxes. The cookies can be refrigerated for a week or freezed for a month.
Servings: 22 cookies
Calories: 131kcal
Equipment
- mixing bowl
- spoon
- measuring cups and measuring spoons
- baking paper
- Baking tray
- Oven
- small bowl
Ingredients
- 1.5 cup cream cheese frosting I had used the cream cheese frosting leftover after making the cake
- 1 cup wheat flour
- 1/4 cup custard powder vanilla flavor
- 1/4 cup rolled oats
- 1/4 cup rice flour
- 1/4 cup choco chips
- 1 tbsp chia seeds
- 3 tbsp water
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- First prepare the chia gel- In a bowl take chia seeds and add water to it. Mix well and let it sit for 30 minutes.
- In a mixing bowl add whole wheat flour, custard powder, rolled oats, rice flour, cream cheese frosting and choco chips (I forgot to add rice flour in this step and have added later).
- Mix well and add baking powder and salt.
- Add the prepared chia gel and start kneading the dough.
- I had forgot to add rice flour earlier and have added now. Knead the flour with light hands.
- The flour is combined well. Make small equal size portions from the kneaded dough.
- Take a portion of dough and smooth it between the palms and shape into oval and flatten it as shown.
- Shape the remaining dough and place the flattened dough on the baking tray lined with baking paper.
- Bake in a pre heated oven @ 180 C for 15-18 minutes. Remove the baked cookies and let them cool on the wire rack.
- The soft chocolate chips cookies with leftover cream cheese frosting is ready. Enjoy with milk/ tea / coffee/ hot chocolate. They can be refrigerated in an airtight container and enjoyed for a week.
Nutrition
Calories: 131kcal | Carbohydrates: 23g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 72mg | Potassium: 31mg | Fiber: 1g | Sugar: 15g | Calcium: 11mg | Iron: 1mg
Mori Dal / Sada Varan / Plain Toor Dal
Mori Dal / Sada Varan / Plain Toor Dal is a very simple Maharashtrian style toor dal cooked with just turmeric and salt. It is very delicious and healthy dal and is a very important dish served at the beginning of a Maharashtrian meal. It is very light on stomach and can be given to toddlers who have just started to eat outside food.
Not only Maharashtrian cuisine popular for its tempting dishes but also for the way of serving the food in a dish. My mother is Mahasrashtrian and I got to learn the way of serving the Maharashtrian thali when I visited my nani’s/ mami’s/maushi’s place. Also when i was in grade 11, I stayed with my friend (Shruti) at her uncle’s place (Agnihotri’s). The family followed all the family traditions and had lot of poojas and celebrations. The family celebrated all the festivals together. The most important part of the celebration was food. Each and every family member was involved into the preparation of the celebration. We as kids were designated the role of serving the food. Traditionally, people would sit in a line on the floor lined with sheets. Small wooden boards (paath) were put in front of them. Rangoli (design with colours)were drawn around the wooden boards. A big empty thali (silver/ gold/ copper or stainless steel dish) and glass was put on the board. Now one by one all the prepared dishes were served. We children would serve them in a line.
Serving the Maharastrian thali starts from left hand side of the dish. The first ingredient would be , a lemon wedge,followed by 1/4 tsp of salt, then a small spoon of chutneys and pickles. Then below it would be koshimbhir (salad). Since these ingredients are just for taste we serve them on left side and in less quantity. Then serve deep fried dishes lilke bhajis or alu wadi or batata wada, fried papads or kurdaya (fried noodles) . Below that on left side is served a small serving of some sweet such as sheera or jalebi or kheer or pooran poli with ghee . In the center from the bottom of the dish is rice and sada varan topped with ghee. Above it on the dish is served spiced rice like masale bhaat or pulao. On the top of the right side serve any curry like patad bhaji or paneer curry or bharleli vangi in a small plate or bowl. Below that on right side is batata chi sukhi bhaji. Below that is another sweet such as gulab jamun or srikhand. In the centre bottom of the dish serve poori or roti . The Maharastrian thali is ready to enjoy. But before that people will pray and thank to God for giving them such a lovely food.
I hope I have not missed any sequence. This way of serving the food can be still seen in a Maharashtrian wedding in some parts of Maharashtra. But slowly with the technology and nuclear families, these traditions are fading. I am so lucky that I got to be part of this lovely Maharashtrian family who taught me these traditions and always made me a part of each and every festivals and celebrations. I am thankful to this wonderful family who treated me more than their daughters and showered their unconditional love on me.
Koti koti pranam to
Sharad Agnihotri, Devisha Agnihotri, Manisha Agnihotri, Chinna Agnihotri,
Dilip Agnihotri, Chitra Agnihotri, Sumeet Agnihotri, Supriya Agnihotri
Prabodh Agnihotri, Jayshri Agnihotri, Shruti Agnihotri, Sneha Agnihotri,
Kishore Agnihotri, Jyoti Agnihotri, Gaurav Agnihotri, Rucha Agnihotri,
Rajendra Agnihotri, Shubhada Agnihotri, Sneha Agnihotri, Radhika Agnihotri
Rakshit Agnihotri, Rashmi Agnihotri, Rutvik Agnihotri, Rumani Agnihotri
Daddy, Attu, Animish Udhalikar
Love you and miss you all!!
I want Aarav(my son) to see and learn all this culture.
Friends hope you try this easy recipe and share your valuable feedback with me!
Khao dilse , khilao dilse aur banao dilse…
Mori Dal / Sada Varan / Plain Toor Dal
Mori Dal / Sada Varan / Plain Toor Dal is a very simple Maharashtrian style toor dal cooked with just turmeric and salt. It is very delicious and healthy dal and is a very important dish served at the begining of a Maharashtrian meal. It is very light on stomach and can be given to toddlers who have just started to eat outside food.
Servings: 3 people
Calories: 97kcal
Equipment
- bowl
- pressure cooker
- spoon
- hand blender
- pot
Ingredients
- 1/2 cup toor dal split pigeon peas / arhaar dal
- 1/4 tsp asafoetida hing
- 1/2 tsp turmeric haldi
- 2.5 cup water
- salt as per taste
- 1 tsp lemon juice optional
- 1 tsp ghee to serve (optional)
Instructions
- Wash the toor dal for 3 times with water and then soak for one hour in a bowl.
- Put the bowl into the pressure cooker filled with some water. Cover the pressure cooker with lid and whistle and cook the toor dal for 3-4 whistles on high heat and 2 whistles on low heat.
- Let the pressure cooker cool by itself. Blend the dal with a hand whisk or spoon . Since my son loves the smooth texture of dal, I prefer blending the dal with a stick blender till smooth.
- Transfer the blended dal in a pot. Add turmeric powder, salt, and asafoetida (hing).
- Boil for 1 – 2 rise. Add lemon juice .
- Mix well. Switch off the heat. The dal is ready.
- Remove the mori dal / sada varan / plain toor dal in a bowl. Add some ghee and serve with roti, subji, rice and salad. You can give this dal to the toddlers as a nutiritious healthy toddler food.
Nutrition
Calories: 97kcal | Carbohydrates: 15g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 30mg | Fiber: 4g | Sugar: 1g | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Sprout Salad
Sprout Salad is a very nutritious, healthy, vegan, gluten free and colorful salad made with sprouts and crunchy vegetables and fruit. The salad is balanced with sweet and sour taste with the dressing made of lemon juice, honey, salt, cumin seed powder, ginger and chili flakes. The salad can be enjoyed chilled or packed as a healthy lunch box to the work.
You can add vegetable and fruits of your choice. You can also add onions and fruits such as pomegranate, grapes, green apples. You can also add salted peanuts or almonds or macadamia or pistachio to the salad.
Sprout Salad
Sprout Salad is a very nutritious, healthy, vegan, gluten free and colorful salad made with sprouts and crunchy vegetables and fruit. The salad is balanced with sweet and sour taste with the dressing made of lemon juice, honey, salt, cumin seed powder, ginger and chili flakes. The salad can be enjoyed chilled or packed as a healthy lunch box to the work.
Servings: 2 people
Calories: 289kcal
Equipment
- pot
- bowl
- spoon
- mixing bowl
Ingredients
- 1 cup moong sprout cooked in salted boiling water for 5 minutes and drained.
- 1 cucumber washed and finely chopped
- 1/2 green capsicum washed, deseeded and finely chopped
- 1 tomato deseeded and finely chopped
- 1 apple washed and finely chopped
- 1 carrot washed, peeled and grated
- 1/4 cup coriander washed and finely chopped
- 1/4 cup mint washed and finely chopped
- 1 tbsp olive oil or any flavorless oil
- 2 tbsp lemon juice
- 1/4 tsp chili flakes or as per spice level needed
- 1 tbsp honey
- 1/2 tsp cumin powder roasted cumin powder
- 1/2 tsp chaat masala
- 1/2 tsp black pepper powder
- 1/4 tsp rock salt sanchal
- 1 inch ginger grated, optional or dry ginger powder 1/2 tsp
Instructions
- In a bowl add chopped tomato, cucumber, capsicum and apple.
- Add grated carrot, chopped coriander and mint. Mix well.
- Transfer to big bowl and add cooked and drained moong sprout. Mix well
- Prepare the dressing – In a bowl add oil, lemon juice, chili flakes, black pepper powder, grated ginger or dry ginger powder, honey, roasted cumin powder, chat masala, rock salt and honey.
- Mix well.
- Pour the dressing on the prepared salad and toss well. Chill the salad for one hour.
- Remove the salad in a serving bowl and serve or pack for lunch box or potluck.
Nutrition
Calories: 289kcal | Carbohydrates: 50g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 1950mg | Fiber: 9g | Sugar: 27g | Vitamin A: 7944IU | Vitamin C: 220mg | Calcium: 430mg | Iron: 14mg
Healthy Eggless Choco Nutella Cookies
Healthy Eggless Choco Nutella Cookies is a very delicious treat baked with all healthy ingredients and can be enjoyed as a snack with milk , tea or coffee or can be packed for your kids lunch box.
Healthy Eggless Choco Nutella Cookies
Healthy Eggless Choco Nutella Cookies is a very delicious treat baked with all healthy ingredients and can be enjoyed as a snack with milk , tea or coffee or can be packed for your kids lunch box.
Servings: 10 COOKIES
Calories: 253kcal
Equipment
- mixing bowl
- spoon
- Baking tray
- baking paper
Ingredients
- 1/4 cup nutella
- 3/4 cup whole wheat flour
- 1/4 cup oats quick oats
- 1/2 cup coconut flour
- 1/4 cup cocoa powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil melted
- 1/4 cup brown sugar
- 1/4 cup cooking chocolate pieces or chocolate chips
- 1 tsp oil for greasing
Instructions
- In a mixing bowl add wheat flour, coconut flour, cocoa powder, oats, baking soda, salt, brown sugar, nutella, melted coconut oil, chocolate pieces. ( I forgot to add oats and had added in the next step).
- Add oats and mix well. Knead gently to form a dough.
- The dough is formed.
- Divide the dough into equal portions. Take one portion into greased hand and roll into a ball and flatten it. Put the flattened ball on the baking tray lined with baking paper. Similarly make with remaining balls.
- Put the baking tray to bake in a preheated oven at 180 C for 18-20 minutes.
- Remove the baked cookies from the oven and let them cool.
- Enjoy the healthy eggless choco nutella cookies with milk, tea or coffee or pack as a treat for your kids lunch box. The cookies can be stored in an airtight container for 10 days.
Nutrition
Calories: 253kcal | Carbohydrates: 25g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Cholesterol: 1mg | Sodium: 92mg | Potassium: 135mg | Fiber: 5g | Sugar: 11g | Calcium: 22mg | Iron: 1mg
Vegetarian Thai Green Curry With Jasmine Rice
Vegetarian Thai Green Curry With Jasmine Rice is a popular dish of Thai cuisine made by simmering fresh vegetables and tofu in coconut milk with a bright green curry paste made with fresh coriander. It is served with steamed jasmine rice or noodles for a complete meal. It is Vegan and Glutenfree.
I have previously shared with you the recipe and video of making Thai red curry with Jasmine rice.
Vegetarian Thai Green Curry With Jasmine Rice
Vegetarian Thai Green Curry With Jasmine Rice is a popular dish of Thai cuisine made by simmering fresh vegetables and tofu in coconut milk with a bright green curry paste made with fresh coriander. It is served with steamed jasmine rice or noodles for a complete meal. It is Vegan and Glutenfree.
Servings: 4 PEOPLE
Calories: 795kcal
Equipment
- mixer grinder
- bowl
- knife
- small non stick pan
- pot
- spoon
- spatula
- flat pan with lid for making rice
- bowl
- plate
- small bowl
Ingredients
Green curry paste
- 4 green chili You can add upto 10 green chilies as per the spice level needed
- 6 clove garlic peeled and chopped
- 1 onion chopped
- 3 spring onion washed both green and white
- 1/2 inch ginger peeled and chopped
- 1 cup coriander washed and chopped. I have used the coriander stalks too.
- 1 tsp lemon rind or rind of 1 small lemon
- 1 tbsp lemon juice or juice of 1 lemon
- 1 tbsp coriander seeds
- 1 tsp cumin seed powder
- 2 stalk lemon grass
- 1/2 tsp black pepper powder for light colour use white pepper powder
- salt as per taste
Saute Vegetables and Tofu
- 1.5 tbsp oil
- 1 cup broccoli florets, washed
- 1 carrot peeled and sliced into rounds
- 6 mushrooms sliced
- 150 g tofu cut into cube
- 1/2 cup bell pepper red and green de seeded and cut into cubes
- 1 tbsp oil
- 1 tsp black pepper powder
- salt to taste
Thai Green Curry
- 1 cup green curry paste
- 1 can coconut milk 400 ml of coconut milk. I have used the canned coconut milk.
- 1 tsp sugar
- 4 kaffir lime leaves
- 2 stalk lemon grass
- 1 tbsp corn flour
- 3 cup water
- 1 tsp soy sauce
- salt to taste
Jasmine Rice
- 1 cup Jasmine Rice Washed and soaked for 5 minutes and drained
- 1.5 cup water
Instructions
Green curry paste
- Gather all the ingredients for making paste – coriander with stalks, onions, spring onion white and greens, garlic, ginger, green chili, coriander seeds, cumin seeds, lemon grass stalks, lemon rind, half lemon or lemon juice, salt and pepper.
- In the mixture grinder , add all the ingredients.
- Grind into a smooth paste.
- Add little water if needed to grind into smooth paste.
- The thai green paste is ready. Remove in a bowl. The thai green paste can be refrigerated for 3-4 days or can be freezed for upto 3 months in an airtight container.
Saute Vegetables and Tofu
- Marinate the chopped tofu with salt and pepper.
- Heat 1/2 tbsp of oil in a pan and add the tofu.
- Toss the tofu till golden brown flipping both sides. Remove in a bowl and keep aside.
- Heat 1 tbsp of oil in a pan. Add the chopped capsicum and toss till translucent.
- Add the chopped mushroom and carrots and saute for a minute.
- Do not over cook the veggies. Cook only till they get glaze and are coated well with oil. T
Thai Green Curry
- Heat oil in a pot.
- Add the prepared thai green paste and saute for 2 minutes.
- Add coconut milk and mix well.
- Add water and kaffir lime leaves and lemon grass stalk. Add salt , soy sauce and sugar and bring the mixture to boil.
- Add the tossed vegetables and tofu and mix well.
- Take corn flour in a bowl .
- Add 1/4 cup water and mix well.
- Pour the cornflour mixture into the curry and mix well. The curry will thicken . (Adding cornflour is optional. You can skip adding it if you do not want).
- Boil for a minute and the thai green curry is ready.
- Remove thai green curry in a bowl and serve with rice.
Jasmine rice
- Take Jasmine rice.
- Soak it in water for 5 minutes and drain.
- In a broad pan add the soaked and drained jasmine rice. Add 1.5 cups of water to it.
- Mix well and let the water come to boil.
- Mix well once the water starts to boil.
- Lower the heat. cover and simmer the rice for 10-15 minutes till the water is absorbed and rice is cooked.
- Switch off the heat. The rice is cooked.
- Jasmine rice is ready to serve.
Plating of rice and curry
- Take and big bowl and grease it with oil. Put a small bowl facing downward the bowl as shown. Grease the outer surface of the bowl as shown.
- Put the rice into the bowl and gently press well as shown.
- Invert the plate and put on the bowl as shown.
- Flip the plate with bowl as shown.
- Gently demould the rice by removing the bowl very gently.
- Now carefully remove the small bowl fro the rice.
- Fill the curry into the prepared hole. Serve the curry and rice.
- Enjoy piping hot thai gree curry with jasmine rice.
Nutrition
Calories: 795kcal | Carbohydrates: 98g | Protein: 26g | Fat: 39g | Saturated Fat: 21g | Sodium: 415mg | Potassium: 3376mg | Fiber: 14g | Sugar: 15g | Vitamin A: 16138IU | Vitamin C: 400mg | Calcium: 965mg | Iron: 33mg
Atta Gur Ka Halwa / Ghau Goad No Sheero / Wholewheat Flour Jaggery Sheera
Atta Gur Ka Halwa / Ghau Goad No Sheero / Wholewheat Flour Jaggery Sheera is a high fibre , quick and easy to make , delicious Gujarati dessert that can be made with minimum and easily available ingredients from home. It can be enjoyed as a high energy breakfast or as a sweet along with lunch or dinner. It has a soft and smooth texture and can be given to toddlers in small quantities.
My mom (Rekha Ramolia) made atta gur ka halwa / ghau goad no sheero frequently when we as a kid were growing up. I made this often for my son (Aarav) too. This is one of my father’s (Lavji Ramolia) favorite sheera. He would request my mom to make for him when he had cold. Eating the warm sheera relieved him from cold and would release his cough and congestion.
My aunt (Gauri Ramolia) would make this sheera everyday for breakfast for his son (Akash Ramolia). He would get upset if he did not get the sheera as he woke up in the morning.
The sheera does not use any processed sugar and uses jaggery which is a good forurai m of raw sugar. This sheera is also made in many temples as an offering to God.
You can add nuts of your choice in the sheera. You can also add powdered nuts for fussy kids. You can flavor the sheera with cardamom powder.
I have shared different recipes of sheera on the blog as mentioned below:
Nariyal Sooji Sheera / Coconut Sooji Sheera (Halwa)
Ghau Na Jada Lot Badam No Sheero/ Atta Badaam Ka Sheera / Coarse Wheat FLour Almond Halwa
Try out this super quick and easy recipe for your loved ones and do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Atta Gur Ka Halwa / Ghau Goad No Sheero / Wholewheat Flour Jaggery Sheera
Atta Gur Ka Halwa / Ghau Goad No Sheero / Wholewheat Flour Jaggery Sheera is a high fibre , quick and easy to make , delicious Gujarati dessert that can be made with minimum and easily available ingredients from home. It can be enjoyed as a high energy breakfast or as a sweet along with lunch or dinner. It has a soft and smooth texture and can be given to toddlers in small quantities.
Servings: 8 people
Calories: 402kcal
Equipment
- pot
- spoon
- heavy bottom pan / kadhai/ wok
- spatula
Ingredients
- 1.5 cup whole wheat flour I have used the coarse whole wheat flour (the one that is used to make bhakari) However you can use regular wheat flour used to make chapati too.
- 3/4 cup ghee clarified butter
- 1.5 cup jaggery gur, goad, grated
- 3 cup water If using regular whole wheat flour then use 2 cups of water.
- 1 tbsp almonds chopped, for garnishing
- 1 tbsp cashew nut chopped, for garnishing
- 1 tbsp pistachio chopped, for garnishing
Instructions
- First add jaggery and water in a pot and put it on heat to melt. Stir in between.
- Meanwhile, heat ghee in a heavy bottom pan on medium heat.
- Once ghee is melted, add the coarse whole wheat flour or regular whole wheat flour.
- Mix and saute on medium heat for 8-10 minutes or till aromatic and golden.
- The jaggery is melted and the water is heated well. Let the pot be on heat.
- The flour is nicely roasted and turned golden and aromatic. (If using regular whole wheat flour then it will be roasted quickly (6-7 minutes)so keep an eye on it while roasting).
- Gradually add the heated jaggery water. Stir constantly. Be careful as the hot mixture can splutter on you. (I prefer doing this step on low heat).
- Add the entire jaggery water. Mix well and stir the mixture starts to thicken for 3-4 minutes on medium heat.
- Now cover the kadhai with lid and simmer on low heat for 4-5 minutes.
- Open the lid, stir well, the water is nicely absorbed and the mixture is thickened. The atta gur halwa or sheera is ready to serve. (At this stage you can add cardamom powder if you wish and mix ).
- Remove the halwa in a serving plate and garnish with nuts and serve or if you are offering for to God then put an basil leaf on it.
- Enjoy the Atta Gur Ka Halwa / Ghau Goad No Sheero / Wholewheat Flour Jaggery Sheera warm and serve as prasad. The halwa / sheera can be refrigerated for couple of days and warm in a microwave before serving.
Nutrition
Calories: 402kcal | Carbohydrates: 55g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 5mg | Potassium: 108mg | Fiber: 3g | Sugar: 38g | Calcium: 26mg | Iron: 1mg
Vegetable Fried Rice (Indo Chinese Style)
Vegetable Fried Rice (Indo Chinese Style ) is a popular , delicious, flavorful, aromatic street food in India. The long grain rice is cooked with fresh vegetables and flavored with freshly chopped garlic and ginger with soy sauce.
What is Indo Chinese Style – It is a fusion food made using combination of Indian and Chinese cooking techniques, ingredients, vegetables, sauces.
Historically, Chinese community had migrated to India for business and better prospects many years back. They opened restaurants for business and adapted their culinary styles to suit the tastes of their Indian patrons. It started getting popular among Indians.
So Indo Chinese food is made by using Chinese cooking techniques and flavored with Indian vegatables and spices. It is now become an integral part of Indian cuisines. There are so many joints selling Indo chinese food such as vegetable fried rice, manchurian, paneer chilly, schezwan rice, vegetable hakka noodles, spring rolls, momos, dumplings, etc.
Vegetable fried rice is one of the popular Indo Chinese dish and is served with a thick gravy cooked with vegetables and Chinese sauces. It is a very quick dish and easy dish and can be made easily at home. It can be also made with leftover rice. Also the advantage of making at home is that it is msg free and can be made with veggies of our choice and the quantity of sauces can be adjusted as per our choice.
I had used basmati rice to get the long grain. You can use any long grain rice of your choice. Always cook rice 80 % or al dante. The grains of rice should be cooked by yet separated.
I have shared with you the different types of recipes on the blog earlier:
Simple And Easy Vegetable Fried Rice
Healthy Vegetable Fried Brown Rice
Green Veg Palak (Spinach) Rice With Boondi Raita
Tuvar Dana Bhaat / Pigeon Peas Rice
Broccoli Bell Pepper Stir Fry Rice
Friends do try this quick and popular Indo Chinese recipe and please share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Vegetable Fried Rice (Indo Chinese Style )
Vegetable Fried Rice (Indo Chinese Style ) is a popular , delicious, flavorful, aromatic street food in India. The long grain rice is cooked with fresh vegetables and flavored with freshly chopped garlic and ginger with soy sauce.
Servings: 4 people
Calories: 638kcal
Equipment
- knife
- wok
- spatula
- spoon
Ingredients
- 3 cup basmati rice Cook aldante( Cook 1 cup dry basmati rice . It yeilds around 3 cups rice)
- 2 tbsp oil I have used peanut oil but if you have sesame oil use it for more authentic taste.
- 6 cloves garlic finely chopped
- 1/2 inch ginger finely chopped
- 1 green chili slit or finely chopped. Add more if you need more spiciness.
- 1 small onion finely chopped
- 7 spring onion washed and whites and greens chopped separately
- 1 small capsicum finely chopped
- 1 cup cabbage thinly sliced or shredded
- 1 carrot peeled and finely chopped
- 1/2 cup mushrooms sliced (optional)
- 1/4 cup peas boiled
- 1/4 cup corn boiled
- 2 tbsp soy sauce I have used light soy sauce
- 1 tsp black pepper powder
- 1 tsp chili sauce
- salt as per taste
- 1/4 cup spring onion greens for garnishing, washed and finely chopped
Instructions
- Heat oil in a wok at high heat. Add chopped ginger, garlic and green chili. Saute till aromatic on high heat.
- Add chopped onion ( I had not added as my son does not like it), spring onions white and greens. (leave some spring onion green to add later). Mix well on high heat.
- Add chopped capsicum and carrots. Mix well.
- Add thinly sliced cabbage, sliced mushrooms, boiled peas and corn.
- Add some salt and saute everything on high heat till all veggies gets a good glaze and half cooked. (Do not overcook the veggies, they should be crunchy on biting).
- Add remaining spring onion greens.
- Add cooked basmati rice, soy sauce, red chili sauce and black pepper powder.
- Mix well. Now lower the heat to prevent the rice from sticking.
- Cover and simmer for couple of minutes so that all the flavors of sauces and nicely absorbed.
- Garnish with spring onion greens and the vegetable fried rice is ready to serve.
- Remove the indo chinese style vegetable fried rice in bowl. Garnish with spring onion greens and serve with manchurian gravy.
Nutrition
Calories: 638kcal | Carbohydrates: 125g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 496mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3510IU | Vitamin C: 45mg | Calcium: 83mg | Iron: 2mg
Edible Chocolate Diya
Edible Chocolate Diya is a very irresistible, eyecatching and creative sweet that can be made quickly with milk powder and cocoa powder and shaped into diyas. It can be shaped into the desired shape of your choice and can be enjoyed during any occasion.
Edible Chocolate Diya
Edible Chocolate Diya is a very irresistible, eyecatching and creative sweet that can be made quickly with milk powder and cocoa powder and shaped into diyas. It can be shaped into the desired shape of your choice and can be enjoyed during any occassion.
Servings: 12 pieces
Calories: 88kcal
Equipment
- non stick pan
- spatula
- measuring cup
- plate x 2
- bowl x 2
- strainer
Ingredients
- 1 tbsp ghee clarified butter
- 1/4 cup milk
- 1 tbsp milk
- 1 cup milk powder
- 1/4 cup sugar
- 1/8 cup cocoa powder
- ghee for greasing
- 8 almonds
- 1/8 tsp saffron food colour or any yellow food colour
- 1/4 cup water
Instructions
- Heat ghee in a non stick pan on low heat.
- Add milk to it and mix well.
- Add milk powder to the milk.
- Mix well on low heat.
- Now add sugar.
- Sugar will melt and mixture will become liquidy.
- Stir till the mixture starts to thicken.
- Remove a tbsp of mixture in a bowl.
- Add cocoa powder to the remaining mixture.
- Add extra 1 tbsp of milk to the mixture (As we had some mixture earlier so addition of extra milk will help retaining the moisture).
- Now put heat to medium and stir the mixture continuously. The mixture will come together and leave the edges of the pan. Remove from the heat.
- Press with the spatula to smoothen any lumps.
- Remove the mixture in a plate and let it come to lukewarm.
- In the meantime, take almonds in a bowl and add water to it. Microwave for a minute. (If you do not have microwave then add boiling water to the almonds, cover and let it sit for 30 minutes).
- Remove bowl from microwave and let it cool. Peel the almonds.
- Now take the peeled almonds in a bowl. Add pinch of saffron colour to it and mix well.
- Add some water and again microwave for a minute and then let it sit for 15 minutes. (If you do not have microwave then put the almonds along with colour and water in a pot. Boil it for 5 minutes . cover and let it sit for 15 minutes).
- After 15 minutes, drain the water from the almonds with the help of strainer.
- Now thinly sliced the almonds . The almonds have got nice bright yellow colour and resembles like flame. (You can use different colour to make different coloured slices of almonds).
- Now grease your palm with ghee and take a small pea size ball from the white thickened mixture removed ahead. Roll it into a very thin log. Keep in a plate and similarly make with the remaining mixture.
- To shape diya- take a small ping pong ball sized chocolate mixture in your palm. Roll it to smooth.
- Press the ball and make a small dent as shown.
- Now shape into a circle by pressing the edges as shown.
- Pinch one side of the edge to make v shape of a diya.
- Place it in a greased plate. Put the bati (white log) in it . The diyas will be soft but will hold shape after some time.
- Similarly make with remaining mixture ( I had made a big batch of diya to gift to my friends).
- Place the bati in each of the diya and place a sliced almonds facing pointed side upwards to resemble the flame. Let it dry for 1-2 hours.
- The edible chocolate diya are ready to serve or refrigerate them for a week in an airtight container.
- Impress your guests with this creative diyas for this Diwali.
Nutrition
Calories: 88kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 43mg | Potassium: 168mg | Fiber: 1g | Sugar: 9g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg
Kaju Pista Pepita Roll
Kaju Pista Pepita Roll is a two layer dessert made into a roll consisting of outer white / yellow outer layer made of powdered cashew nut which is cooked in a sugar syrup and inside green layer is made with a dough made powdered pistachio and pepita. The pistachio pepita mixture is stuffed into a outer cashew nut layer and then rolled into a long log, It is then cut into 2 inch rolls and served. This gluten free sweet can be flavored with cardamom powder, saffron or rose water. It is eye catching and can be made and enjoyed for any occasion or festival .
Kaju Pista Pepita Roll
Kaju Pista Pepita Roll is a two layer dessert made into a roll consisting of outer white / yellow outer layer made of powdered cashew nut which is cooked in a sugar syrup and inside green layer is made with a dough made powdereed pistachio and pepita. The pistachio pepita mixture is stuffed into a outer cashew nut layer and then rolled into a long log, It is then cut into 2 inch rolls and served. This gluten free sweet can be flavored with cardamom powder, saffron or rose water. It is eye catching and can be made and enjoyed for any occasion or festival .
Servings: 14 roll
Calories: 118kcal
Equipment
- bowl x 2
- sieve
- knife
- mixture jar / blender / grinder
- nonstick pan
- spoon
- spatula
- rolling pin
- butter paper / plastic sheet
Ingredients
Kaju / Cashew nut dough
- 1 cup cashew nut broken and chopped
- 1/2 cup sugar I have used raw sugar (White sugar gives a bright white colour)
- 1/4 cup water
- 1/2 tsp cardamom powder elaichi powder
- 1 tsp saffron strands, kesar (If you want to make yellow and saffron flavored kaju pista pepita roll)
- 1/4 tsp saffron colour or yellow food colour
- 3 tsp ghee clarified butter, keep 1 tsp aside for greasing the palms and butter paper
Pistachio pepita dough
- 1/3 cup pistachio pista, chopped (You can use 2/3 cup of pista instead of 1/3 cup of pepita)
- 1/3 cup pepita seeds
- 1/2 tbsp milk or less. Add gradually to the dough to knead.
- 1.5 tbsp icing sugar or powdered sugar
- 1/4 tsp ghee clarified butter
Instructions
Pistachio pepita dough
- In a mixture grinder or blender add pepita seeds. ( I like to use pepita seeds along with pistachio as when they are blended together the mixture gets dark green colour from pepita and so no artificial coloring is needed).
- Pulse and grind the pepita seed to powder. (Do not worry if there are small pieces left. As the ground pepita is going to be used for the filling it is ok if small pieces are left). (It is very important that you pulse and grind any nuts. Grinding continuously will generate heat and release oil from the nuts. We want free flowing nut powder and not oily paste. So be carefully while grinding ).
- Now take pistachio in a mixture grinder or blender . Pulse and grind the pistachio to powder. It is ok if some small pieces of pistachio are left as they are going to be used as the filling in the roll. (If you do not want to use pepita seed you can use entirely pistachio or use almonds in place of pepita. Add few drops of green food colour if using almonds).
- Take both pepita and pistachio powder in a bowl.
- Mix well and add icing sugar or powdered sugar and cardamom powder.
- Mix well and gradually add milk and start gently start to mix the mixture.
- The mixture has come together. Add some ghee and knead it gently to smooth with your hands.
- The pistachio pepita dough is ready. Divided into two balls and cover and keep aside.
Kaju / Cashew nut dough
- In a mixture jar add chopped cashew nut and pulse and grind to powder. (It is very important that you pulse and grind any nuts. Grinding continuously will generate heat and release oil from the nuts. We want free flowing nut powder and not oily paste. So be carefully while grinding ).
- Now sieve the powdered nuts through soup strainer. (It is important to sieve the powder and we need very smooth dough to make kaju roll. If there are small particles in the powder then it would make it difficult to roll and the kaju roll may break).
- The fine powder will be collected in the bowl below. The leftover partilcles can be pulsed and grind again. Sieve it and repeat the procedure till you are left with minimum powder. The fine powder can be used to make kaju roll and the leftover coarse powder can be used to make curry or milk shakes or any desserts.
- Collect the fine powdered cashew nut.
- In non stick pan add sugar and water and put them to heat on a medium heat.
- The sugar will dissolve and the mixture will start to boil after 4-5 minutes. Boil for couple of minutes more.
- Add the sifted powdered cashew nut mixture and mix well stirring conutinuously on medium heat.
- After a minute, the mixture will start to thicken. Add cardamom powder.
- Mix well and add ghee and keep on stirring continuously thick mixture thickens.
- After 3-4 minutes the mixture thickens and starts to leave the pan.
- Remove from the heat and put the mixture on butter paper or plastic sheet. Add little ghee and make it smooth it.
- Put another butter paper on top of the flattened smooth mixture and start rolling gently into around 8 inch big circle of 1 mm thickness. Also divide the pistachio pepita dough into two parts. Take one part and roll it into a long log as shown.
- Now cut the big circle into half with a knife or pizza cutter. Place one rolled log of pistachio pepita dough on the big edge of the cut circle as shown.
- Now carefully start rolling the kaju roll tightly.
- Roll the log gently to smoothen the edges. (If you find the roll is tearing then apply some water and roll it to smooth). Keep aside the smooth roll.
- Similarly repeat the procedure with the remaining half circle.
- The two roll are formed.
- Cut the uneven outer edges with smooth knife. Remove them and then cut the log into 2 inch equal parts. I was able to cut into 14 rolls. The kaju pista pepita roll are ready to serve or they can be refrigerated for 8-10 days.
- I am sharing parallel with you the steps of making saffron kaju pista pepita roll. After the step 7 If you want saffron flavor then add saffron strands and a saffron food colour.
- Mix well. The mixture will give nice bright yellow colour.
- Mix well and add ghee and keep on stirring continuously thick mixture thickens.
- After 3-4 minutes the mixture thickens and starts to leave the pan. Remove from the heat and put the mixture on butter paper or plastic sheet. Add little ghee and make it smooth it.
- Put another butter paper on top of the flattened smooth mixture and start rolling gently into around 8 inch big circle of 1 mm thickness. Also divide the pistachio pepita dough into two parts. Take one part and roll it into a long log as shown. Now cut the big circle into half with a knife or pizza cutter. Place one rolled log of pistachio pepita dough on the big edge of the cut circle as shown.
- Now carefully start rolling the kaju roll tightly. Roll the log gently to smoothen the edges. (If you find the roll is tearing then apply some water and roll it to smooth). Keep aside the smooth roll. Similarly repeat the procedure with the remaining half circle.
- The two roll are formed.
- Cut the uneven outer edges with smooth knife. Remove them and then cut the log into 2 inch equal parts. I was able to cut into 14 rolls. The kaju pista pepita roll are ready to serve or they can be refrigerated for 8-10 days.
- Serve the kaju pista pepita roll on any ocassion and enjoy.
Nutrition
Calories: 118kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 2mg | Potassium: 103mg | Fiber: 1g | Sugar: 9g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
