The hearty flavor of gluten free Bajra combined with the slight bitterness of Methi and the crunch and slight sweetness from sesame seeds, it’s a beautiful healthy combination of seasonal ingredients, designed to perfection!
There are plenty of whole-grain crackers on store shelves, but none taste as good to me as these made at home. They are quick to mix together and easy to roll out and take only 6-7 minutes to bake! Also great recipe to make with your kids! Let them play with different cookie cutters and you will have a jarful of different shapes and a plenty of good memories to cherish!
A recipe that’s perfect for breakfast, as a snack, also for the lunchbox and is also well balanced with lots of protein, some healthy complex carbs and fibre and all the goodness of fresh Spinach leaves! How does that sound? This is not a regular appe recipe, I used my left-over dosa batter for making these appe, and they turned out really well so hence sharing my little cooking experience. Ingredients: 1/4 cup Steel cut oats (not rolled or instant) 1/4 cup moong dal 1/4 cup urad dal 1/4 cup masoor dal 1 tsp fenugreek seeds 1/4 cup rice flour…
Tikhat Mithachi Puri, a common Maharashtrian food prepared during Winter season. It’s deep fried whole wheat puris flavored with Indian spices! Pluffy, light and savory puris make a great tea-time snack. Pack these with some pickle/achaar for your next road-trip, these keep well up to 2-3 days and taste good both hot and cold too. You will need: 1 cup Wheat flour 2 tbsp Rice flour (optional) 2 tbsp Besan (optional) 1 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp red chili powder or to taste 1/4 tsp turmeric powder 1/2 tsp fennel seeds 1/2 tsp ajwain…
A quick, healthy, nutritious snack that looks beautiful and taste wonderful. These are made using Appe Pan – so these are not deep fried. These kebabs have the natural sweetness from sweet potatoes and beetroot so make sure to pair them with tangy tamarind chutney or hot-n-sour sauce. Ingredients 1 cup Sweet Potatoes , (about 2) cooked and mashed 1 cup Beetroot , (about 2) grated 1 Onion , finely chopped 2 Green Chillies , finely chopped 1 clove Garlic , finely chopped 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Cumin powder (Jeera) 2 tablespoons Coriander (Dhania) Leaves , chopped 1/4 cup Corn flour , or gram flour (besan) Salt , to taste VegetableOil , as needed Method:…
Gujaratis are known for their variety of farsan – snacks – dhokla, khaman, shev-khamni, khandvi, gote, lochyo, kachori, mathiya, muthiya …. it’s a long list. I have previously posted two recipes for muthiya – dudhi na muthiya and palak-methi na muthiya. Handvo or Handawa is yet another healthy Gujarati snack which is not deep fried. It’s actually baked! Traditionally this savory lentil cake is baked in an aluminium pot filled with sand in the bottom, which when heated, provides dry heat just like our modern ovens. I found it quite interesting. It’s prepared with a mixture of different dal flours such as chana…
My primary school had a unique tradition of biding farewell to 4th grade students by taking them on a two-day trip to Mahabaleshwar. It’s a hill station situated amongst Sahyadri range and it’s about 115 km from Pune. This used to be the only two-day school trip and I still remember all the planning and plotting we did to decide who all would stay in one room and how we would convince out favorite teacher to stay with us in our room. of course, food was an important part of discussion and also a prestige issue as to who gets what from…
A Diet Friendly Recipe Moist and fluffy inside; golden crispy outside; the Muthiya make a perfect pairing with a cup of tea! ‘Muthi’ means fist in Gujarati and it’s called Muthiya because the dough is turned into cylindrical shape using fist. Made with whole wheat flour and grated dudhi with very little oil, since the dough is steamed and then sauted in a typical Indian tempering, this dish is perfect for those who are on a “diet”. I love Spinach and Cilantro in my Muthiya, it adds moisture and flavor and color. So I actually made Dudhi Palak (Spinach) Muthiya…
When I saw a small red pumpkin in farmer’s market, it reminded me of my childhood. My gradma (aajji) used to make gharage (घारगे) and dhapate (धपाटे). I used to love eating gharage after coming home from school. ‘Gharga’ is a sweet pumpkin puri and of couse a deep fried puri. Dhapata on the other hand, is a savory version and it’s not deep fried, so it’s more like a paratha or thepla. It must be healthy as there is nothing unhealthy – either ingredients or the process. Give it a shot. [purerecipe]
Healthy can be Yummy! There was a time when I had Falafel wrap from Dish N Dash at least once a week. I really miss this place. Falafel was on my list for a long time but “deep-fried” and “cleaning-after-deep-frying” were the main reasons to put it off. This weekend I decided to give it a shot and instead of frying I baked flattened falafel balls and here is the result – It takes much less time and it’s a no-mess recipe. Definitely a keeper. I served these falafel with cool cucumber dip. [purerecipe] Linking it to Foodomania’s Christmas Cook-Off Contest