New Recipes
Choco Banana Shake
Choco Banana Shake is a very nutritious, quick, gluten free, energy drink made by blending banana , chocolate and milk together till smooth. It can be served as a healthy breakfast or after school snack.
My son (Aarav ) loves milk shakes and smoothies as his after school snack. It is getting hot in Sydney and hence it is a good and healthy option to make shakes and smoothies for kids with different fruits. You can use different type of fruits and dried fruits and nuts to make milk shakes.
Homemade drink is best as you have control on the ingredients specially sugar and fat that you are adding to make it. I prefer adding more fruits to make the shake thick instead of using any cream of ice creams. Also I prefer using low fat milk to make the regular shakes. You can use full fat milk if you want to. I would love to decorate the glasses if I have time to give the cafe style look. Kids get more attracted with these fancy presentation. Use fancy straws, different shaped cut fruits or different chocolates, wafer biscuits to decorate the kids glasses and serve them.
I make different type of shakes for Aarav and sometimes Mtihil (husband) and me also prefer to drink on hot days in place of afternoon tea.
Below is the list of different milkshake and smoothies that I had shared on the blog.
Anjeer Badaam Milkshake / Fig Almond Milkshake
Strawberry Blueberry Milkshake
Mango Peach Smoothie With Grounded Flaxseeds
Banana, Peach, Apricot Smoothie With Muesli
Do try and enjoy different shakes from the blog and please share your feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Choco Banana Shake
Choco Banana Shake is a very nutrituous, quick energy drink made by blending banana , chocolate and milk together till smooth. It can be served as a healthy breakfast or after school snack.
Servings: 1 glass
Calories: 299kcal
Equipment
- stick blender or mixture jar
- spoon
- knife
- serving glass
- blender jar or long jar or deep bowl
Ingredients
- 250 ml milk I had used low fat milk
- 1 banana peeled and sliced
- 1.5 tbsp chocolate syrup I have used Hershey's chocolate syrup. (You can add 2 tsp cocoa powder with 2 tsp sugar insted). Reserve 1/2 tbsp syrup for decorating glass.
- 1 tsp chocolate grated
Instructions
- In a mixing jar or blender jar or deep bowl, add chopped banana and chocolate syrup (I had used Hershey's chocolate syrup. However if you do not have chocolate syrup then use 2 tsp of cocoa powder and 2 tsp sugar instead).
- Add 100 ml of milk to it.
- Blend everything smooth.
- Add remaining milk and blend everything well. If you want chilled milk shake then add 2-3 ice cubes while blending.
- Take the serving glass. Decorate it by pouring chocolate syrup on the inner edges .
- Pour the prepared choco banana shake and sprinkle some grated chocolate on it an serve. I had serve the shake to my son as his after school snack with homemade healthy soft cookies.
Nutrition
Calories: 299kcal | Carbohydrates: 62g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 129mg | Potassium: 880mg | Fiber: 4g | Sugar: 45g | Vitamin A: 586IU | Vitamin C: 10mg | Calcium: 305mg | Iron: 1mg
Baked Cauliflower Ricotta bites
Baked cauliflower Ricotta Bites is super healthy, low calorie, calcium rich , gluten free, zero oil recipe made with few ingredients . The sesame seeds ,rich in calcium, coated outside the soft cauliflower ricotta flattened balls , helps to firm and hold the shape and also gives nice taste and crunch. The baked cauliflower ricotta bites can be served as an appetizer with dip or chutney of your choice, can be packed for lunch box, can be a used as a healthy filling for making sandwiches , wraps or burgers, easy to carry for a picnic of potluck, and a great party food. They can be made in big batches and freezed.
My friend (Lisa Mutton) got this delicious baked cauliflower ricotta balls for lunch at work. I was so happy to hear that the dish did not contain any oil and is baked. I am always hunting for such healthy and tasty dishes. Lisa was also happy to share this amazing recipe with me for the blog. I tried making the dish at home and everyone loved it. My son (Aarav) took it for his lunch box the next day. Thanks Lisa for sharing this amazing recipe. I thought I can also try making the same recipe with different vegetables.
Ricotta cheese has very smooth and soft texture. It firms up after baking and hence is good to make baked desserts and snacks.
In these recipe there is no binding agent such as corn flour or any other flour used. The ricotta cheese firms up after baking. A good amount of sesame seeds is used to coat the cauliflower ricotta bites. These help to hold the shape of the bites and also gives a nice texture and taste to it. If you do not want to use sesame seeds you can coat the bites with bread crumbs or corn flakes. If you do not have ricotta cheese you can use soft grated paneer instead. I haven’t tried making with paneer but i am sure it will be a good substitute.
After the cauliflower ricotta bites are baked, let them cool a bit to firm up and then carefully and gently use spatula to serve. If you will pick up the bites immediately after baking they will break as they are very soft. The baked cauliflower ricotta bites can be enjoyed with ketchup or any spicy dip or sauce. I think the schezwan sauce will go best with the bites. I have shared the recipe of schezwan sauce earlier on the blog.
So friends do try this healthy recipe and please share your feedback with me.
Happy healthy cooking!!
Khao dilse, khilao dilse aur banao dilse…
Baked cauliflower Ricotta Bites
Baked cauliflower Ricotta Bites is super healthy, low calorie, calcium rich , zero oil recipe made with few ingredients . The sesame seeds ,rich in calcium, coated outside the soft cauliflower ricotta flattened balls , helps to firm and hold the shape and also gives nice taste and crunch. The baked cauliflower ricotta bites can be served as an appetizer with dip or chutney of your choice, can be packed for lunch box, can be a used as a healthy filling for making sandwiches , wraps or burgers, easy to carry for a picnic of potluck, and a great party food. They can be made in big batches and freezed.
Servings: 40 pieces
Calories: 67kcal
Equipment
- mixing bowl
- sieve
- bowl
- grater
- spoon
- Baking tray
- baking paper
- spatula
- plate
Ingredients
- 3 cup cauliflower grated and water squeezed
- 500 g ricotta cheese
- 1 tbsp ginger garlic chili paste (optional)
- 1 tsp black pepper powder
- 2 tbsp dry parsley or 1/4 cup of fresh, washed and finely chopped parsley. Use coriander instead parsley not available.
- 300 g sesame seeds white , til
- salt as per taste
Instructions
- Take grated cauliflower in a bowl.
- Put in the strainer, and squeeze out excess water from it by pressing it between your palms.
- Take 3 cups of squeezed cauliflower in a mixing bowl.
- Add salt, pepper, parsley and ginger garlic chili paste.
- Add ricotta cheese.
- Mix gently everything. The mixture will resemble like a smooth spread.
- Take a small portion of the mixture in your hands. Roll it and flatten. Take sesame seeds in a plate. Roll the flattened ball in the sesame seeds till they are coated nicely. (sesame seeds will help to hold the shape of the mixture). If you do not want to use sesame seeds then you use bread crumbs or corn flakes.
- Place the sesame coated ball into the baking tray lined with baking paper. Similarly make the remaining balls and place them on the baking tray as shown.
- Bake the cauliflower ricotta bites into a preheated oven at 180 ° C for 30 -35 minutes or till golden on the middle rack of the oven. (do not try to flip in between as the flattened balls will be very soft and will break). Let them cool a bit before serving. This will help to the bites to firm.
- Remove the cauliflower ricotta bites gently with a help of spatula in plate . Serve the baked cauliflower ricotta bites with ketchup or dip of any spicy dip of your choice. It will go well with schezwan sauce.
Nutrition
Calories: 67kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 14mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 1mg
Lehsuni Palak Dal Tadka / Garlic Flavored Spinach Cooked With Lentils
Lehsuni Palak Dal Tadka / Garlic Flavored Spinach Cooked With Lentils is a very quick and easy dal with goodness of spinach. The tempering (tadka) made of garlic , chili powder and oil, poured just before serving enhances its colour, taste and aroma. Serve the dal with roti /paratha/ naan/ rice. The dal is vegan and gluten free.
My mother (Rekha Ramollia) makes the best lehsuni palak dal tadka. I am a huge fan of it. The dal taste best on its own but the tadka uplifts the taste and increases your appetite. My mom keeps pressure cooks the dal with spices and spinach and keeps it ready. You can just enjoy dal this way with a dollop of ghee on it. But my mom preferred serving the dal with tadka and we all loved it this way. So just before serving , she will make the tadka and pour it sizzling hot on the dal and serve us. She says the tadka is the most part of a perfect dal. Here are the few tips which I have learnt from her for making a good tadka.
- Cook oil on medium heat. Do not burn the oil by heating it on high heat. Add the chopped garlic and let it slowly become brown. This way the taste of garlic will be nicely infused in the oil.
- Once the garlic has started to get golden brown, then add mustard seeds and cumin seeds and let them crackle. Add dry red chili. The oil will be heated sufficiently by this time and the seeds will crackle nicely. But if you add the seeds earlier, they will not crackle well and by this time they will also get burnt.
- Once the seeds crackle and the garlic is browned, switch off the heat and the add red chili powder, mix and immediately pour the tadka on the dal. This will ensure that the chili powder is not burnt and retains its red colour. It is good to use kashmiri red chili powder for tadka. Be quick in adding chili powder and pouring the tadka on the dal.
- The test of a good tadka is that when you pour on the dal or any curry, it should give a strong sizzling sound.
I follow this instructions of her and have never failed . Everyone in my family especially my mother in law (Geeta Shah) loves the tadka I make.
This tadka can be made and poured not only on dal but can be poured on plain khichdi, any veg cooked with besan like pithla, jhunka , saag, or any green cooked with chick pea flour . It will just take the dish to the next level and i bet everyone will love it.
So friends i am sure you are going to try out this recipe for your loved ones . Please do share your feedback with me..
Khao dilse, khilao dilse aur banao dilse…
Lehsuni Palak Dal Tadka / Garlic Flavored Spinach Cooked With Lentils
Lehsuni Palak Dal Tadka / Garlic Flavored Spinach Cooked With Lentils is a very quick and easy dal with goodness of spinach. The tempering (tadka) made of garlic , chili powder and oil, poured just before serving enhances its colour, taste and aroma. Serve dal with roti /paratha/ naan/ rice.
Servings: 4 people
Calories: 168kcal
Equipment
- bowl
- pressure cooker
- spoon
- spatula
- small pan
- laddle
- knife
- serving bowl /pan
- pot
Ingredients
For dal
- 1/2 cup toor dal arhaar dal / split pigeon peas
- 1/4 cup chana dal split bengal gram
- 3 cup water to cook and then add extra to adjust the cosistency of the dal
- 1 tbsp oil
- 1 tsp ginger garlic paste
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/4 tsp hing asafoetida
- 1 tomato chopped
- 2 cup spinach washed and finely chopped
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder
- 2 tsp coriander cumin powder dhania jeera powder
- 1/2 tsp sugar
- 1/2 tbsp lemon juice or juice of 1/2 lemon
- salt as per taste
For tempering
- 1 tbsp oil
- 5 cloves garlic finely chopped
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 2 dry red chili
- 1 tsp red chili powder
Instructions
For dal
- Take toor dal (split pigeon peas) and chana dal (split bengal gram ) in a bowl. Mix.
- Wash 2-3 times with water and then soak with water for one hour.
- After 1 hour, the dal have become big and soaked well.
- Drain dal and add to pressure cooker pan. Reserve water. Add around 2 cups of water (use the reserve water) and some salt. Close the pressure cooker with lid and put whistle and pressure cook for 4-5 whistles on high heat and 2 whistles on low heat.
- Let the pressure cook cool by itself. Remove the whistle and open the lid.
- Mash the cooked dal with the laddle.
- Heat oil in a pan. Add mustard seeds , cumin seeds and asafoetida.
- Add ginger garlic paste.
- Saute on medium heat for a minute.
- Add chopped tomatoes.
- Cook on medium heat till the tomatoes soften.
- Add chopped spinach.
- Saute for 2-3 minutes on medium heat or till spinach wilts and soften. Add spices – turmeric powder, red chili powder, coriander cumin powder and salt. Saute till everything is mixed well.
- Add the cooked and mashed dal.
- Add a cup or more water to adjust the consistency of dal.
- Add sugar and mix well.
- Bring the dal to a bowl.
- Switch off the heat and add lemon juice. Mix well. The dal is ready.
- Remove the dal in a serving bowl.
For Tempering
- Put oil to heat on medium heat. Add chopped garlic.
- When the garlic begins to get golden colour, add mustard seeds, cumin seeds, dry red chili.
- When the seeds crackle and garlic browns, add asafoetida switch off the heat. Add red chili powder. Mix well.
- Pour the hot tempering on dal.
- Spread tempering gently on the dal.
- Serve the dal hot with roti , paratha or rice.
Nutrition
Calories: 168kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 63mg | Potassium: 241mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2147IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 2mg
Eggless Red Velvet Cake With Cream Cheese Frosting
Eggless Red Velvet Cake With Cream Cheese Frosting is a super moist, light and delicious cake with a tangy , light and fluffy cream cheese frosting . It is a perfect cake for any occasion. It has a mild chocolate flavor and is red in colour.
The most common ingredients used to make the cake is flour, cocoa powder, buttermilk, vinegar, butter /oil and leavening agents. Traditionally Non Dutch processed cocoa powder was used to make the red velvet cake. The reaction of acidic vinegar and buttermilk tends to reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy. It gives a nice red tint and velvetty texture to the cake. Now a days we have dutch process cocoa powder which prevents the natural colour change of the anthocyanin. Hence red food colour is added to give the red colour to the cake. You can also add beetroot puree or powder to give a natural red colour to the cake.
I had prepared this rich eggless red velvet cake for my son’s 11th birthday celebration on his request. Everyone enjoyed the cake to the fullest. I had added liquid food colour. You can use gel colour. I prefer using less colour.Hence the cake has dark red-brown colour. You can add more food coloring as per the intensity of the colour needed.
Cream cheese icing goes well with the cake . But if you do not have cream cheese available you can use buttercream icing. I had made eggless red velvet cupcake with butter cream icing on my son’s 10th birthday school celebration. They tasted fabulous.
I had used red velvet oreos and red velvet truffle cream balls for decoration. If red velvet oreos are not available you can make more red velvet truffle cream cheese balls and use for decoration or you can use chocolate pieces or m and m’s for decoration. I am sharing the process of making the truffle cream cheese balls in the recipe below.
The cake disappeared and finished so quickly and I managed to take the picture of this last piece left. The cake is layered so well and looks super moist.
Friends do try this delicious cake for your family and friends and please do share your reviews with me.
Khao dilse, khilao dilse aur banao dilse….
Eggless Red Velvet Cake With Cream Cheese Frosting
Eggless Red Velvet Cake With Cream Cheese Frosting is a super moist, light and delicious cake with a tangy , light and fluffy cream cheese frosting . It is a perfect cake for any occasion. It has a mild chocolate flavor and is red in colour. The reaction of acidic vinegar and buttermilk tends to reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy.
Servings: 20 people
Equipment
- measuring cups and measuring spoons
- sift
- bowl x3
- hand whisk
- spoon
- spatula
- electric beater
- cake tin
- cake board
- offset spatula
- knife
- brush
- palette knife
Ingredients
For making red velvet cake sponge (The measurements below can me a 10 inch cake)
- 1.5 cup all purpose flour maida (This measurement is for making one 10 inch cake. I had made two 10 inch round cakes sponge to make two layer cake. So I have baked again with the same measurements. Bake again using the same measurements to make the second cake).
- 2 tbsp custard powder or corn flour
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp vinegar I have used apple cider vinegar. You can use plain vinegar too.
- 1 tsp vanilla essence
- 4 tsp red liquid colour You can add more if you need more intense red colour
- 1 cup milk lukewarm
- 3/4 cup sugar I have used raw sugar
- 1/2 cup oil any flavorless oil
Cream Cheese Frosting
- 500 g Cream Cheese I have used philadelphia cream cheese, room temperature (This quantity is sufficient to decorate the 2 x 10 inch layer cake. I had some leftover of the frosting too. Half the quantity of the ingredients for frosting if using to frost a 10 inch layer cake)
- 200 g unsalted butter room temperature
- 4 cup icing sugar sifted
- 2 tsp vanilla essence
Instructions
For making red velvet cake sponge to make one 10 inch sponge.
- Add vinegar in lukewarm milk. Mix well and set aside for 5 minutes to curdle.
- Meanwhile sift 3-4 times the dry ingredients – all purpose flour, custard powder, cocoa powder, baking soda and salt.
- The dry ingredients are ready. Keep them aside.
- The curdled milk is ready.
- In a big bowl add oil and sugar.
- Mix well till the sugar is dissolved with a hand whisk.
- Add the curdled milk and mix well.
- Add red colour and vanilla essence. Mix well. The wet ingredients are ready. (You can add more red colour to get more intense red colour).
- Gradually add the sifted dry ingredients in batches to the wet ingredients.
- Gently mix all the dry ingredients and mix till the entire mixture is lump free.
- Pour the batter in the greased and dusted 10 inch circle pan. Tap the pan 2-4 times and then put it the oven to bake in the preheated oven at 180 C for 40 -45 minutes or till done. Insert a toothpick if it cleans out clean then the cupcake are ready or bake till done. Repeat the above procedure again to make the second base. (Or you can double the quantity of batter divide into two pans and bake).
- Remove the pan from the oven. Let it cool for 5 minutes. Run a knife on the edges and unmould the cake and let it cool on a wire rack.
Sugar Syrup
- Heat sugar and water in a pan. Bring it to boil.
- Boil for couple of minutes and keep it aside to cool.
Cream Cheese Frosting
- Take softened cream cheese and butter in a big bowl.
- With the help of an electric beater, beat the butter and cream cheese together till smooth on low speed.
- Scrap the edges with a spatula and bring all the mixture together. Add vanilla essence.
- Gradually add sifted icing sugar and beat the mixture on the low speed till sugar is nicely mixed. Keep on adding icing sugar into batches and beat the mixture on low speed.
- Once all the icing sugar is mixed well, beat the mixture on medium speed for couple of minutes till smooth. Do not over beat the mixture. The cream cheese frosting is ready. Cover and refrigerate for 30 minutes before using.
- After 30 minutes, transfer the cream cheese mixture to a piping bag to frost the cake. (You can directly use the cream cheese and frost the cake. Using the piping bag make it more easier and the mixture is spread uniformly).
Assembling the cake
- Take the cake and level the top of the cake by cutting the excess with a help of a knife. (the extra trimmed part of the cake is use to make crumbs and balls for decoration).
- Spread some cream cheese frosting on the cake board or plate or anything on which the cake needs to be set and assemble.
- Put the trimmed side cake facing the cake board and the smooth surface facing top as shown. Brush evenly with the sugar syrup or spread around 3-4 tbps of sugar syrup to soak the cake.
- Now with the help of a piping bag , squeeze the cream cheese frosting uniformly as shown. Or put 2-3 laddle of frosting and spread it uniformly with a palette knife.
- Put the second layer of cake over the frosting. Put the trimmed side facing the frosting and the smooth side on top. Soak the top layer of the cake with sugar syrup.
- Now again squeeze the cream cheese frosting uniformly with a help of a piping bag as shown on the top layer of the cake. Also squeeze the frosting on the edges of the cake.
- Spread the frosting of the cake evenly and smooth with the help of a palette knife. Refrigerate the cake for 1 hour.
Making cake crumbs and red velvet cream cheese balls
- Take the trimmed part of the cake and make crumbs by breaking it into small pieces and rubbing between the palms.
- Take around 1/2 cups of crumbs and add 2 tbsp of frosting into it and mix well to form a dough. (you can add more frosting if you feel the mixture dry).
- Take small portions and make small smooth balls by rolling the mixture between the palms.
Final Decoration of cake
- Remove the cake from fridge and try to smoothen again. The finishing need not be perfect as we will need to decorate the cake with crumbs all around.
- Spread the crumbs on the edge of the top layer of the cake. Then take the crumbs into your palms and spread on the sides of the cake. Remvoe the excess crumbs from the cake board and clean the surface of the board.
- Decorate the edges of the cake with half red velvet flavored oreos. Put some frosting on the oreo and stick them. Decorate with some oreos on the top.
- Finally decorate with the prepared cream cheese balls and refrigerate for 3-4 hours and then cut and serve.
- The layer of the cake seen afte cutting.
Dhana Lahsan Bajri Rotla / Coriander Garlic Pearl Millet Flat Bread
Dhana Lahsan Bajri Rotla / Coriander Garlic Pearl Millet Flat Bread is a unleavened flavored flatbread made with Pearl millet flour and a paste made with coriander, garlic and green chili. It is served hot with baigan bharta or sev tameta or curry. It can also be enjoyed with pickle or yogurt or jaggery and ghee or gujarati kadhi or dal. It is thicker than the regular thin roti/chapati.
I prefer adding a little amount of wheat flour while kneading the dough to make the rotla soft. However if you want to make gluten free rotla then skip adding wheat flour to it. Addition of curd to the dough gives sourness and softness to the rotla. To make it vegan, skip adding curd to the dough and add more water instead. Knead a semi soft dough to make soft rotla.
The rotla taste soft and nice when served hot. However you can make the rotla and then wrap it in the cloth and just while serving warm it in microwave with the cloth for 15-20 seconds and serve with the curry of your choice.
The rotla can be enjoyed with different traditional dishes:
Bharela ringan bateta nu shaak
dhana lahsan ni khandeli chutney
So friends do try this traditional and tasty recipe for your family and friends and please share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
I have served the dhana lahsan bajri rotla/ coriander garlic pearl millet flat bread with sev tameta nu shaak and jaggery as a complete dinner meal.
I have shared with you the recipe Sev tameta nu shaak earlier.
Dhana Lahsan Bajri Rotla / Coriander Garlic Pearl Millet Flat Bread
Dhana Lahsan Bajri Rotla / Coriander Garlic Pearl Millet Flat Bread is a unleavened flavored flatbread made with Pearl millet flour and a paste made with coriander, garlic and green chili. It is served hot with baigan bharta or sev tameta or curry. It can also be enjoyed with pickle or yogurt or jaggery and ghee or gujarati kadhi or dal. It is thicker than the regular thin roti/chapati.
Servings: 18 rotla
Calories: 201kcal
Equipment
- mixing bowl
- mixer grinder
- spoon
- rolling pin
- board
- flat pan
- thongs
Ingredients
Coriander garlic paste
- 2 cup coriander washed and chopped
- 4 clove garlic chopped
- 1 green chili chopped
kneading dough
- 1.5 cup bajri flour pearl millet flour
- 1/4 cup wheat flour (you can skip adding wheat flour if the pearl millet flour is freshly ground)
- 1/4 cup yogurt I have used homemade fresh yogurt
- 1 tsp oil
- 1 tsp salt
- water around 1/4 -1/2 cup if necessary
- 18 tsp ghee clarified butter
- wheat flour to dust the dough while making rotla
Instructions
Coriander garlic paste
- In a mixer grinder add coriander, garlic and green chili.
- Grind into a smooth paste.
- Remove the prepared paste in the mixing bowl.
kneading dough
- In a mixing bowl add bajri (pearl millet) flour, wheat flour , oil and salt along with the prepared coriander garlic paste. Mix gently.
- Mix the paste well with finger tips. Add yogurt and mix well.
- Add water and knead into a semi smooth dough. Rest for five minutes.
- Divide the dough into equal portion . Take one portion and roll into a ball. Flatten the ball and dust it with wheat flour on the rolling board. Now with the help of the fingers start to press the edges of the flatten dough and roll into the circle by tapping with fingers. Or you can also roll the dough with the help of a rolling pin into a 6 cm circle with 4 mm thickness.
- Dust more flour and keep tapping with fingers on the outer edges.
- The bajri rotla is now rolled and ready to be cooked.
- Put the rolled rolta on the heated pan on medium heat.
- Flip the rotla and let it cook on other side for a minute on medium heat.
- Flip again and put the heat to high and press with the help of spatula till it puffs up.
- (Or put the rotla on the open flame and let it puff and cook flipping in between with a help of thong.)
- The bajri rotla is nicely puffed up.
- Remove in a plate. Apply ghee and serve.
- Similarly make the remaining rotla.
- Serve the rotla hot with baigan bharta or sev tameta or any curry of your choice. The rotla can also be enjoyed with jaggery and ghee, or chutney or yogurt or gujarati kadhi or simple moong dal. I have served the dhana lahsan bajri rotla with sev tameta nu shaak and jaggery for a complete meal.
Nutrition
Calories: 201kcal | Carbohydrates: 29g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 197mg | Potassium: 1242mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1541IU | Vitamin C: 149mg | Calcium: 341mg | Iron: 13mg
Sev tameta Nu Shaak
Sev tameta Nu Shaak is a popular dish available in Gujarati / Kathiyawadi restaurants and road side (dhabha) joints. Just with few ingredients and very easy to make, the dish tastes very delicious. The dish does not need any prior preparations and can be cooked in 20 minutes. Serve hot sev tameta nu shaak with bajra na rotla or roti or paratha or bhakri or khichdi.
Born in a kathiyawadi family, I had been brought up eating all kathiyawadi dishes and delicacies. Sev tameta nu shaak is the most popular dish. My mother used to make it very often as
- It is easy to make.
- Needs only few ingredients.
- No need of any prior u
- Enjoyed and loved by everyone in the family
- It can be served either with bhakri or thepla or roti or rotla or even simple khichdi.
Sev and tomato are the main ingredient of the dish. The tomatoes are cooked with the tempering made of mustard seeds, cumin seeds, asafoetida, turmeric powder and ginger garlic paste. When tomatoes become soft, they are spiced with red chili powder, coriander cumin powder and salt. Sugar is added to balance the sourness of tomatoes. Water is added and consistency of the curry is adjusted. Just before serving the sev tameta nu shaak, sev (fried gram flour noodles) is added. The shaak is then served immediately.
Few points:Yo
Use thick sev and not the nylon sev.
The quantity of water and sev can be adjusted as per individual choice.
Be careful while adding salt to the tomato curry, as the sev also contains salt.
Add sev to the shaak, just before serving as the sev will become soft quickly. ( You can make tomato gravy prior and just before serving, reheat the gravy and add sev to it).
Friends I am sure you will love this simple and easy recipe. Do try to make it and I am sure everyone in the house will love it. Please do share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Sev tameta Nu Shaak
Sev tameta Nu Shaak is a popular dish available in Gujarati / Kathiyawadi restaurants and road side (dhabha) joints. Just with few ingredients and very easy to make, the dish tastes very delicious. The dish does not need any prior preparations and can be cooked in 20 minutes. Serve hot sev tameta nu shaak with bajra na rotla or roti or paratha or bhakri or khichdi.
Servings: 4 people
Calories: 274kcal
Equipment
- pan or kadhai with lid
- spatula
- spoon
- knife
Ingredients
- 2 tbsp oil
- 5 tomato washed and chopped
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
- 1/2 tsp turmeric powder haldi
- 1 tbsp ginger garlic paste
- 2 tsp red chili powder or as per the spice level needed
- 2 tsp coriander cumin powder dhana jeera powder
- 1 tsp sugar
- 2 cup water or more if needed to adjust the consistency of the curry
- 1 cup sev deep fried gram flour noodles
- 2 tbsp coriander washed and finely chopped, leave some for garnishing
- salt as per taste
Instructions
- Heat oil in a pan. Add mustard seeds and cumin seeds. Let they crackle. Add asafoetida.
- Add ginger garlic paste and saute.
- Now add turmeric powder and mix well.
- Add chopped tomatoes. Add salt and mix well.
- Cover and cook for 7-8 minutes or till tomatoes soften on medium heat stirring in between.
- The tomatoes have started to become soft.
- Cook for a couple of minutes and add spices red chili powder, coriander cumin powder and sugar.
- Mix well and cook for couple minutes. Add water and and bring and boil for couple of minutes. The curry is ready. Cover and keep it aside.
- Just before serving, reheat the curry and add sev (fried chickpea noodles).
- Mix well and add coriander.
- Remove in a serving bowl. Garnish with coriander and serve it immediately.
- I have served sev tameta nu shaak with dhana lasan bajri na rotla and jaggery.
Nutrition
Calories: 274kcal | Carbohydrates: 38g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Sodium: 1010mg | Potassium: 1598mg | Fiber: 23g | Sugar: 10g | Vitamin A: 19288IU | Vitamin C: 28mg | Calcium: 234mg | Iron: 12mg
Creamy Honey Pumpkin Gelato
Creamy Honey Pumpkin Gelato is a quick, healthy and easy dessert made by combining fresh pumpkin puree, milk powder, and honey together. It is flavored with cinnamon and vanilla essence. The gelato is creamy and melt in mouth and is a perfect healthy treat for the sweet cravings. It can be enjoyed in any season.
I have learnt this delicious recipe from my Japanese friend Chika. She is a very good cook and loves to make healthy food using the best ingredients. She never compromises on the quality of ingredients and wants to use always the best available . We always share our lunch at work with each other. So one day she brought this creamy pumpkin gelato for dessert for us at work. It was super yummy and irresistible. I was super impressed with the texture of the gelato and how quickly it can be made .
I always enjoy healthy cooking and making this creamy honey pumpkin gelato was on my wish list from then. Finally I made the recipe and Mithil and Aarav loved it.
To make this creamy honey pumpkin gelato you do not need any fancy equipment or blenders. You just need to mix all the ingredients with a hand whisk or hand blender and put the mixture to freeze. (Mithil and I finished some pumpkin mixture before freezing. It was delicious and that gave me an idea that I can also refrigerate and serve this pumpkin mixture as pudding into a small dessert cups).
Addition of milk powder gives a creamy texture to the gelato and hence no further cooking is needed. Pumpkin is creamy and sweet by itself and milk powder also has some sugar. Hence there is no need to add extra sugar to the gelato. I have added little honey for the flavor and some extra sweetness. Cinnamon pairs up well with pumpkin and so I have used it to flavor the gelato. You can used nutmeg, mixed spice or cardamom to flavor the gelato.
You can also add some cocoa powder if you want to make chocolate flavor pumpkin gelato.
Just before serving remove the freezed gelato container and let it set for 10-15 minutes at room temperature. This will soften the gelato and it will be easy to scoop out.
You can drizzle some honey or caramel sauce or chocolate sauce on the gelato before serving. I have drizzled some honey .
If you have pumpkin puree ready then you just have to mix all the ingredients and there is no cooking needed. So you can do this activity with the kids and they will enjoy it.
We can make varieties of gelato with the above recipe replacing the pumpkin puree with purees of different fruits and veggies such as strawberry, mango, coconut, chickoo, dates, fig, and custard apple. I have however not tried making them. But I will share the recipe of the same once I have tried making them.
Friends I am sure you will try this easy and quick dessert for your family and friends. Please do share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Creamy Honey Pumpkin Gelato
Creamy Honey Pumpkin Gelato is a quick, healthy and easy dessert made by combining fresh pumpkin puree, milk powder, and honey together. It is flavored with cinnamon and vanilla essence. The gelato is creamy and melt in mouth and is a perfect healthy treat for the sweet cravings. It can be enjoyed in any season.
Servings: 10 serving
Calories: 285kcal
Equipment
- pressure cooker
- strainer
- potato masher
- stick blender
- spoon
- plastic container with lid to set the gelato
- measuring cup
Ingredients
- 500 g pumpkin peeled, washed and cubed
- 4 cup milk powder I have used full fat milk powder
- 2 tbsp honey You can add some extra honey if you need more sweetness
- 1 tsp cinnamon powder
- 1 tsp vanilla essence
- 1 cup water
Instructions
- Put the peeled, washed and chopped pumpkin cubes into the pressure cooker pan with water.
- Cover the lid of the pressure cooker with whistle and cook for 4 whistles. Remove from the heat and let the pressure cooker cool by itself.
- Remove the whistle and open the pressure cooker lid. Transfer the cooked pumpkin into a strainer and let keep aside for 30 minutes so that all the excess water is drained. (This water can be used to make soup or knead dough or dal or rice as stock).
- Put the strained pumpkin back into the pressure cooker pan and mash it into smooth puree with the help of a potato masher.
- Add milk powder, honey, cinnamon and vanilla essence. Mix well.
- Use a hand whisk to blend everything to a smooth puree.
- Or you can blend with a help of a stick blender or mixture grinder to a smooth paste.
- Transfer the blended mixture into a food grade, freezer safe plastic container. Cover with a lid and freeze for 8 hours.
- The pumpkin gelato is set well. Before serving remove the gelato container out for 10 -15 minutes and then with the help of ice cream scoop spoon remove the gelato into a serving bowl.
- Serve creamy honey pumpkin gelato in a serving plate and garnish with wafer biscuit and mint.
- You can also drizzle some honey on it.
Nutrition
Calories: 285kcal | Carbohydrates: 27g | Protein: 14g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 194mg | Potassium: 784mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8260IU | Vitamin C: 7mg | Calcium: 482mg | Iron: 1mg
Tricolour Pudding With Fresh Juice & Coconut Milk
Tricolour Pudding With Fresh Juice & Coconut Milk
Tricolour Pudding With Fresh Juice And Coconut Milk
Servings: 0
Tricolour Pudding With Fresh Juice And Coconut Milk is a refreshing , eye catching, gluten free dessert made healthy by using fresh juices from different fruits and veggies respective of the layers. The white layer is made using coconut milk. Addition of white chocolate in each layer makes gives a creamy texture and taste. Cornflour is used to set each layers. Each layer has its different taste and flavor. The pudding is very light and can be enjoyed guilt free on any occasion.
I had made the tricolour to celebrate the occasion of Independence day. The tri color resembles the tricolour of the Indian flag.
I wanted to make a healthy pudding and did not want to use any gelatine or agar agar to set the pudding. Also I wanted each layer to taste different and have different flavors.
- Green layer – is made by using fresh juice made by blending green apple, kiwi and fresh baby spinach leaves together and is flavored with white chocolate, vanilla essence and ginger.
- White layer – is made with coconut milk and is flavored with white chocolate and vanilla essence.
- Orange layer- is made using fresh orange juice and is flavored with white chocolate and cinnamon.
You can skip adding white chocolate if you want to make it vegan and add a little more sugar.
I had invited my friend Neelam and and her family and parents for dinner at my place. It was Independence day and we all celebrated it together with this yummy dessert and other food.
You can similarly make the pudding with using different fruits and veggies of your choice such as carrot, strawberry, mango, blueberry, raspberry, lime, beetroot.
Friends please do try this recipe and please share your pics and feedback with me.
Khao dilse, khilao dilse aur banao dilse..
Tricolour Pudding With Fresh Juice And Coconut Milk
Tricolour Pudding With Fresh Juice And Coconut Milk is a refreshing , eye catching, gluten free dessert made healthy by using fresh juices from different fruits and veggies respective of the layers. The white layer is made using coconut milk. Addition of white chocolate in each layer makes gives a creamy texture and taste. Cornflour is used to set each layers. Each layer has its different taste and flavor. The pudding is very light and can be enjoyed guilt free on any occasion.
Servings: 12 cup
Calories: 281kcal
Equipment
- blender
- sieve
- bowl
- spoon
- knife
- small pot
- whisk
- small bowl
- small spoon
- big spoon
- dessert cups x 12 (I have used square 5.8 x 5.87 x 6 cm)
- hand whisk
Ingredients
Green Layer
- 2 green apple washed and chopped
- 1 kiwi washed, peeled and chopped
- 1 cup spinach washed and chopped ( I have used baby spinach)
- 50 g cooking white chocolate chopped
- 2 tbsp sugar I have used raw sugar
- 3 tbsp cornflour
- 3 drop green color
- 1 tsp vanilla essence
- 1/4 tsp ginger powder optional
- 2.25 cup water for grinding
White Layer
- 3 cup coconut milk I have used canned coconut milk
- 3 tbsp corn flour
- 2 tbsp sugar I have used raw sugar
- 50 g cooking white chocolate chopped
- 1 tsp vanilla essence
Orange Layer
- 3 cup orange juice Freshly squeezed
- 3 tbsp corn flour
- 2 tbsp sugar I have used raw sugar
- 50 g cooking white chocolate chopped
- 1 tsp cinnamon powder taj powder
- 12 cherry for garnishing
Instructions
Green Layer
- In a mixture jar add spinach leaves, chopped green apple and chopped kiwi and 1/4 cup water.
- Blend together till smooth.
- Strain . Now add around 1 cup of water as needed to make the total juice to 2 cups. (the water can be added less or more while blending the juice. the total amount of juice needed is 2 cups.
- Heat the mixture on medium heat in a pan.
- Add sugar and white chocolate. Let the sugar and cooking white chocolate and let them dissolve on medium heat. Keep stirring in between.
- Now in a bowl take cornflour and add 1 cup of water to it.
- Mix well with a hand whisk or spoon so that no lumps are formed.
- Arrange the serving cups on in a plate or tin as shown.
- Slowly add this cornflour mixture . Stir constantly. The colour of the mixture will change.
- Add 2-3 drops of liquid green colour.
- Cook till the mixture starts to thicken on medium heat stirring continuously.
- Add ginger powder and vanilla essence. Mix well.
- The mixture is nicely thicken. It will take around 7-8 minutes.
- Pour 2 tbsp of mixture in each serving glass as shown.
- Tap the plate or tin two to three time to remove any bubbles from the mixture and spread it evenly in the cups. Keep it in the refrigerator for 20 minutes to cool and thicken.
White Layer
- Put 2 cups of coconut milk in a pan and put it on medium heat to boil. Add sugar and white chocolate to it. Let them dissolve on medium heat. In the meantime take cornflour in a bowl. Add the remaining 1 cup of coconut milk to it.
- Mix well with a hand whisk or spoon so that no lumps are formed.
- Once the coconut milk comes to boil add slowly the cornflour mixture, stirring continuously.
- The mixture will start to thicken in 2-3 minutes. Stir continuously. Add vanilla essence. Mix well . Remove from the heat.
- The green layer will be thickened nicely. Remove from refrigerator. Pour two tbsp of coconut milk mixture on each cup.
- Tap two to three times and even them. Keep again in the refrigerator to thicken.
Orange Layer
- Take 2 cups of freshly squeezed orange juice in the pan and put it the heat on medium heat. Add sugar and cooking white chocolate. Mix well and let them dissolve on medium heat.
- In the meantime, take cornflour in the bowl. Add remaining orange juice to it.
- Mix well with a hand whisk or spoon so that no lumps are formed.
- Once the orange juice comes to a boil, slowly add the cornflour mixture to it, stirring continuously.
- The mixture will start to thicken in 2-3 minutes. Stir continuously.
- Add cinnamon powder. Mix well. Remove from the heat.
- The white layer is nicely thickened. Remove the cups from the refrigerator. Pour 2 tbsp of orange juice mixture on the white layer in the cups. Tap well. Refrigerate to set all the three layers for 6 hours or overnight.
- How distinct and beautiful are the three layers.
- Garnish the dessert with glazed cherry and serve.
- Serve the healthy tricolour pudding chilled or can be refrigerated for couple of days.
Nutrition
Calories: 281kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Cholesterol: 3mg | Sodium: 25mg | Potassium: 372mg | Fiber: 1g | Sugar: 24g | Vitamin A: 387IU | Vitamin C: 41mg | Calcium: 53mg | Iron: 2mg
Eggless Fresh Coriander And Garlic Sunflower Shaped Bread
Eggless Fresh Coriander And Garlic Sunflower Shaped Pull Apart Bread is a bread shaped into a sunflower by stacking each layer of the rolled bread dough on top of each other. The layers are then cut into equal strips and each strip is twisted to look like a petal. A spread made with fresh coriander, garlic and butter is applied between each layer to give a good colour to the petals and taste and aroma to the bread. The bread can be tore and share and is a crowd pleaser and so is a good appetizer to be served with drink or soup or high tea. It is a great potluck dish and perfect to be packed for lunch boxes.
Bread making is fun for me and I also enjoy the art of making it. I like to shape breads into different shapes and bake them. Making sun flower shaped bread was on my wish list since long after I had posted my nutella flower whole wheat bread.
It was a weekend and we were invited at my friend’s (Kavita Mahidadia) place for dinner. I had a bunch of fresh coriander in my fridge. When I woke up in the morning I cleaned and washed the coriander to make chutney. But then I thought that I should use the fresh coriander to make the coriander garlic butter and then use it to make the sunflower shaped bread. Sunflower shaped bread is like a pull apart or tear and share bread and is hence perfect to be served for a party as an appetizer.
Kavita’s husband (Ashesh) was going to make strawberry daiquiri and I thought the bread would be a perfect appetizer to be enjoyed with the chilled drink.
The entire process of making and baking bread along with the coriander garlic butter took me around 2.5 hours. The aroma of the fresh coriander, garlic and butter released while baking was heaven and salivated our taste buds.
I could only click few pics of the final dish . Kids could not stop the irresistible aroma and just started to pull a piece each.
The bread is so soft and perfect in texture!!
Yeh dil mange more!!
We enjoyed the bread and drinks and then enjoyed the delicious Indian street food – pani puri and ragda pattice made by Kavita for dinner.
So friends I have explained in detail of how to knead the bread dough, how to shape bread and how to make coriander garlic butter. Friends please do try your hands on bread art and please share your reviews and pictures with me.
Khao dilse, khilao dilse aur banao dilse…
Eggless Fresh Coriander And Garlic Sunflower Shaped Pull Apart Bread
Eggless Fresh Coriander And Garlic Sunflower Shaped Pull Apart Bread is a bread shaped into a sunflower by stacking each layer of the rolled bread dough on top of each other. The layers are then cut into equal strips and each strip is twisted to look like a petal. A spread made with fresh coriander, garlic and butter is applied between each layer to give a good colour to the petals and taste and aroma to the bread. The bread can be tore and share and is a crowd pleaser and so is a good appetizer to be served with drink or soup or high tea. It is a great potluck dish and perfect to be packed for lunch boxes.
Servings: 8 people
Calories: 599kcal
Equipment
- big bowl
- lid
- Mixing plate
- spoons
- small bowl x 2
- rolling pin
- butter paper
- Baking tray
- knife
- mini bowl or glass or cutter or lid
- brush
Ingredients
Bread dough
- 2 cup whole wheat flour
- 2 cup all purpose flour maida. (keep aside 1/2 cup to mix later)
- 4 tsp instant dry yeast (two sachet of 7 gm)
- 1 tbsp sugar I have used raw sugar
- 2 tbsp milk powder
- 1 tsp salt
- 1/4 cup yogurt curd / dahi . I have used homemade curd
- 4 tbsp oil I have used olive oil or use any flavorless oil
- 1 cup water lukewarm. Microwave for 40 seconds or heat in kettle for 40 C
- 1/2 cup milk lukewarm. Microwave for 40 seconds or heat in kettle for 40 C
- 1 tbsp milk for brushing
- 1 tsp oil for greasing bowl
- all purpose flour for dusting
Coriander garlic butter
- 2 cup coriander washed and roughly chopped
- 10 clove garlic chopped
- 4 tbsp salted butter
- 1/2 tsp lemon juice
- 2 green chili chopped or as per spice level needed
- salt as per taste
- 1 tbsp water if needed to crush
To brush and sprinkle on top
- 1 tbsp coriander garlic butter
- 1 tbsp mixed herbs
- 1/2 tbsp chili flakes
- 1 tbsp nigella seeds kalonji or black sesame seeds
Mayo Garlic butter dip
- 2 tbsp mayonnaise I have used nando's perinnaise (peri peri mild)
- 2 tbsp coriander garlic butter
Instructions
Bread dough
- In a bowl take lukewarm water. (I prefer boiling it at 40 C in the kettle or microwave for 40 sec or just lukewarm to touch if heating on a stove top). Add sugar and mix well till it dissolves.
- Add the instant dry yeast. Mix well. Cover and keep aside for 10 minutes to activate the yeast in a warm place. (I have placed the bowl in microwave).
- In a mixing bow add whole wheat flour, all purpose flour, salt, milk powder, yogurt and 2 tbsp of olive oil.
- Mix well.
- After 10 minutes, the yeast is activated and risen and frothy. (This shows that the yeast is fresh and good for using).
- Now add the activated yeast mixture and mix well with spoon or hands.
- Add milk and mix well.
- Now with hands mix everything well. The dough will be too sticky. Knead for around 10 minutes with your hands. This process is very important to create the gluten in the dough. (knead the dough in vertical direction with help of your palms and then bring it together and knead again in vertical direction for 10 min. )
- The dough will be sticky and after 7-8 minutes will start coming together as shown. Add some flour to it if more sticky and knead. Add a tbsp of oil and knead again for 2-3 minutes.
- The dough will come together as shown.
- Add a tbsp of oil and knead till smooth.
- The dough will become smooth and elastic such that when pressed with your fingers, the dough will rise back.
- Now grease a big deep bowl with oil and place the kneaded dough in it. Cover with lid or clingwrap or a damp kitchen towel and keep it for 1 hour in a warm place for 1st proving. ( I have kept in the microwave )
Coriander Garlic Butter
- In a mixer grinder or chopper or food processor, add washed and chopped coriander, chopped garlic, chopped green chili, salt and lemon juice.
- Crush everything coarsely as shown. (Add a tbsp of water if needed to crush). The coriander garlic paste is ready.
- Remove in a bowl. Add 4 tbsp of softened salted butter.
- Mix well. The coriander garlic butter is ready. This can be used to make chutney sandwich, brush on naan or kulcha. If you have leftover you can freeze it.
Rolling and shaping bread
- After 1 hour, the dough will rise and become double in size.
- Punch the bowl with your fist to remove air bubbles as shown.
- Take the flour and roll it in the shape of a log as shown.
- Cut it into four equal parts.
- Now make them into balls and flatten them.
- Take a butter paper and place one flatten ball over it. Dust it with flour.
- Roll it into a approximately 8 inch circle of 5 mm thickness with a rolling pin. Or with a help of a round cutter or plate or a container as shown mark a circle on it as shown.
- Spread 1 tbsp of the prepared coriander garlic butter evenly with a spoon or butter knife. Sprinkle some mixed herbs and chili flakes. Keep aside. This is the first layer.
- Similarly roll another circle of same diameter and thickness as above.
- Gently placed it on the first layer as shown. This is second layer.
- Spread the prepared coriander garlic butter on the second layer. Sprinkle some mixed herbs and chili flakes . Similarly roll the third ball into cirle and gently place it on the second layer. This is third layer. Spread the third layer with prepared coriander garlic butter, mixed herbs and red chili flakes.
- Now roll the fourth ball into a 10 inch diameter approximately. It should be more in diameter than the previous layers. Gently place it on the third layer and cover the sides with the excess outer edge as shown and seal the bottom well by pressing the outer edges.
- Now take a small container or bowl or glass or lid of approximately 4 cm diameter and place it on the center of the layer as shown. Cut into four equal parts as shown.
- Now cut further into 4 parts to make 8 equal parts as shown.
- Now cut again into 8 equal parts as shown to make together of 16 parts.
- Lift each part gently and twist as shown.
- Remove the bowl and sprinkle nigella seeds and mixed herbs as shown. It will make the sunflower seeds. Cover with cloth and keep it to prove for 20 minutes. In the meanwhile preheat the oven to 200 C
- After 20 minutes, brush the sunflower shaped bread with milk.
- Place the bread along with butter paper on the baking tray or grill and bake for 20-25 minutes at 200 C.
- Remove from the baked bread from the oven. Brush it with the prepared coriander garlic butter. (If you do not have any prepared coriander garlic butter left then brush with the regular salted butter).
- Prepare mayo coriander garlic dip – In a bowl take 2 tbsp of mayonnaise. I have used nando's perinaise mild sauce ( it is mayonnaise flavored with onion, chilies).
- Add 2 tbsp of prepared coriander garlic butter to it.
- Mix well . The mayo coriander garlic dip is ready to serve. Keep refrigerated. It can be a delicious spread to make wraps, burgers, or sandwiches.
- Serve the eggless fresh coriander and garlic sunflower shaped pull apart bread with mayo coriander garlic dip or ketchup.
- Kids can't wait to pull apart their share of bread while I am still taking photographs.
- The layers and nets of the bread can be seen after it is torn.
- It is a perfect appetizer with a chilled drink/mocktail or coctail or even soup.
Nutrition
Calories: 599kcal | Carbohydrates: 85g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 588mg | Potassium: 2923mg | Fiber: 12g | Sugar: 8g | Vitamin A: 4144IU | Vitamin C: 339mg | Calcium: 809mg | Iron: 28mg
Khajur Kheer / Indian Date Rice Pudding
Khajur Kheer / Indian Date Rice Pudding is a variation to the regular traditional rice kheer and is made by cooking rice and milk together with dates and nuts . It is sweetened with dates and sugar and is flavored with cardamon . The iron rich kheer is garnished with chopped nuts and dates and can be enjoyed warm or cold.
You can skip sugar to the recipe and add more dates to make it sugar free. To make the kheer vegan, you can use almond milk or rice milk or coconut milk.
Some people do not prefer adding rice to the khajur kheer and add only nuts and dates to the milk. The quantity of nuts is kept more so that the kheer gets thick consistency.
I have used medjool dates to make the kheer but you can add any dates of your choice. It is good to use juicy and fibrous dates. You can dried figs (anjeer) to the recipe to make khajur anjeer flavored kheer. Soak the anjeer along with dates and then crush them and follow the recipe as shown in the recipe card.
I sometimes add more dates and nuts to the recipe and make a thick kheer. My husband (Mithil) likes this thick mava like texture and enjoys it. I freeze this thick kheer in the airtight plastic box or candy containers and serve like icecream. Or when we want to eat kheer, I take this thick mixture out of freeze, heat it with more milk. Adjust sugar and the kheer is ready. It can be freezed for a month. This freezed thickened cream is very useful whenever you want to something quick and instant.
Friends I hope you like this recipe. Please do make and share you reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Khajur Kheer / Indian Date Rice Pudding
Khajur Kheer / Indian Date Rice Pudding is a variation to the regular traditional rice kheer and is made by cooking rice and milk together with dates and nuts . It is sweetened with dates and sugar and is flavored with cardamon . The iron rich kheer is garnished with chopped nuts and dates and can be enjoyed warm or cold.
Servings: 10 bowl
Calories: 344kcal
Equipment
- 2 bowl
- mixergrinder
- heavy bottom pan
- spatula
- knife
Ingredients
- 2.5 l full fat milk You can use low fat milk too. Keep some for soaking dates and nuts. The quatity of milk can be taken more to adjust the consistency of kheer.
- 1/2 cup basmati rice or any long grained rice
- 1 tbsp ghee clarified butter
- 1/2 cup sugar I have used raw sugar
- 12 medjool dates or any dates
- 1 tbsp walnut It should be aprroximately 1/2 cups of all nuts . You can use nuts of your choice.
- 1 tbsp pecan
- 1 tbsp almond
- 1 tbsp cashew nut
- 2 tsp cardamom powder
Instructions
- Chop the medjool dates or any dates into a bowl.
- Take all nuts in a bowl.
- Add 1 cup of milk to dates and 1 cup milk to nuts. Let them soak for 30 minutes. Wash and soak the basmati rice for 30 minutes in water.
- After 30 minutes grind into smooth paste the soaked dates and nuts along with the milk.
- The rice is also nicely soaked after 30 minutes. Drain the rice and keep aside.
- Heat ghee in a heavy bottom pan.
- Add the drained rice to it.
- Saute the rice till aromatic for couple of minutes.
- Add the milk to it. Mix well .
- Keep on stirring on medium heat and bring the milk to boil. Keep stirring to prevent sticking from the bottom of the pan.
- After 7-9 minutes, the milk will start to boil. Let is boil on medium heat stirring in between. (I have shifted the kheer in a big and broad vessel).
- After 3-4 minutes of boiling, the rice will start to float on top of the kheer.
- Take some rice on spatula, press with fingers. It should break on pressing. The rice is cooked then.
- Now add the ground paste of dates and nut.
- Mix well.
- After couple of minutes the mixture will come to boil again.
- Add sugar to it.
- Mix well. Cook for couple of minutes till sugar melts on medium heat.
- Flavor with cardamom powder and mix well. The kheer is ready.
- I have taken the pics of the kheer again in the morning.
- I have taken the picture to show the texture of rice and consistency of the kheer. (if you want more thicker kheer, then boil the kheer more and if you want it thinner than this then add some more milk to the kheer and adjust the consistency). The kheer tends to thicken on cooling.
- The khajur kheer / Indian Date Rice Pudding is ready to serve. Serve it warm or chilled.
- Garnish the kheer with chopped dates , nuts and cardamom powder and serve chill or warm. The kheer can be refrigerated for 3-4 days.
Nutrition
Calories: 344kcal | Carbohydrates: 52g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 109mg | Potassium: 568mg | Fiber: 2g | Sugar: 42g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 308mg | Iron: 1mg
