This recipe is inspired from Sweet Potato and Beetroot balls from Archana’s Kitchen. A quick, healthy, nutritious snack that looks beautiful and taste wonderful. I just described a kids-friendly recipe, didn’t I? I will be making these for halloween party coming up soon.
It tastes great with tangy tamarind chutney or hot-n-sour sauce or you can also try with salad with lots of greens!
Sweet Potato & Beetroot Kebabs
A delicious healthy kids-friendly snack 🙂
- In a small pan, heat some oil and add chopped onions. Fry them until translucent.
- Add garlic paste, green chilies and let them fry for a minute.
- Add grated beetroot and let it cook for 5 minutes.
- Add cumin-coriander powder, turmeric powder, chaat masala and some salt. Mix well.
- Add mashed sweet potatoes and mix well.
- Heat Paniyaram Pan and add a few drops of oil in each pocket.
- Make small balls and cook them from both sides in the pan. It takes about 10 minutes.
- Serve hot with chutney.
I think this is the easiest and quickest recipe you can make with Pumpkin. It has very few ingredients and it does maintain Pumpkin flavor. “Lal Bhopla” in Marathi translates to Pumpkin and since this recipe has yogurt in it, we can call it raita but more traditionally it’s called भरीत / Bharit.
It’s cooked pumpkin mixed with yogurt seasoned with flavorful tadka using mustard seeds, cumin seeds, coriander seeds, hing and curry leaves and green chilis. Some sugar and some salt. That’s it! The simplicity of ingredients really elevate the pumpkin flavor.
लाल भोपळ्याचे भरीत / Bhopalyache Bhareet / Pumpkin Raita
Soft, sweet sour and savory raita.
- Peel and dice the Pumpkin into big cubes.
- Steam it until it becomes really soft. It takes about 10-15 minutes.
- Yogurt should not be too sweet, a little sour yogurt works well for this recipe.
- Once cooked, let it cool down. Smash it with forks and mix it well with yogurt.
- In a small pan, heat the ghee and prepare tadka byadding mustard seeds, cumin seeds, coriander seeds, curry leaves, green chilis and hing and turmeric powder.
- Add this seasoning to the above mixture.
- Add salt and sugar to taste and mix well.
- Serve with chopped cilantro leaves on top.
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 but Spinach is completely optional.
Dudhi Na Muthiya
A Diet Friendly Recipe
It might look like a big list of ingredients but almost everything is straight from your pantry so it does not much time to prepare it.
- Wash and peel bottle gourd and grate it. Squeeze out excess water in a separate bowl. We can use it if needed.
- In a medium bowl, mix all ingredients together and knead to make soft dough by adding water if required. You can also use the juice we just squeezed from the grated dudhi. Also add 1 tsp of oil and knead again.
- Now divide it in 3-4 parts. Apply some oil to your palms and using your fists shape it in cylindrical rolls.
- Place these rolls in a steamer and let it steam for 20 to 25 minutes.
- Once done, remove from the steamer, let it cool slightly. Then cut it into equal sized small pieces.
- If you want to make tempering, in a frying pan, heat some oil.
- Add mustard seeds and sesame seeds. Add the pieces and saute on a medium flame for a few minutes.
- Serve hot!
There are times when we eat to find a feeling beyond fullness. We eat looking for a feeling of joy, a momentary salve for sore spirits, a feeling of goodness. At times like these, we usually turn to what we call “comfort food”. वरण भात (Varan Bhaat), rice and dal in its simplest cooked form rates high on my list of “comfort foods”. Then comes the khichadi and my all time favorite – थालीपीठ (Thalipeeth) with metkut and yogurt!
It’s a very common and very typical Maharashtrian recipe and it’s speciality is that it’s a perfect menu for morning, noon or night. It’s made with a flour mixture which is called भाजणी or Bhajani. It’s actually a grounded mixture of whole grains like whole wheat, rice, jowar, bajra, urad dal, chana dal and cumin and coriander seeds. “Bhajane” in Marathi translates to dry roast in English. The whole grains are first dry roasted in a pan and hence the name – “bhajani” and then are ground together to form fine flour which can be stored for months. You can think of it as an instant mix.
It takes less than 10 minutes to make actual thalipeeth if you have the mix ready.
Hearty pancakes, super quick and super healthy, loaded with healthy carbs and fibre!
If your bhajani mix contains salt and red chili powder, feel free to adjust the amounts accordingly. Ajwain seeds, fennel seeds and sesame seeds are totally optional but they do add more flavor to every bite. Cilantro and onion help make thalipeeth moist but they are optional too. And same is the case with ginger-galric-chili paste., it's for added flavor. If your bhajani doesn't contain cumin and coriander seeds, you can add 1 table spoon of cumin-coriander powder.
Now the more interesting part - It's just 4 step process - mix everything, put it on a pan, cook and eat with butter! I am getting too excited, I know!
- Finely chop your onion and cilantro.
- In a medium bowl, mix everything together except for oil and water.
- Mix in water gradually to form a firm dough. Taste it and adjust salt to your taste.
- Use a little bit oil to knead the dough and mix it together. No real kneading is needed.
- Heat a tawa / flat skillet on a medium heat.
- Take handful of dough and press it down with your fingers to to roll it out like a pancake, around 1/2 inch thick. Be careful with your hand if the skillet is hot.
- If it feels sticky, use some water.
- Make three to four holes in it and add few drops of oil in each hole. Also add a few drop surrounding the thalipeeth.
- Cover it with a lid and let it cook for 5-6 minutes until you hear crackling sound.
- Turn it over and let it cook again for 3-4 minutes.
- Wipe the skillet with a wet towel before making the next one.
Serve it hot with yogurt and pickle or chutney. By the way, homemade butter is a must!
I like it with metkut mixed with yogurt and topped with talnachi mirchi! Yum!
This is my entry to Jagruti’s Pancake Day celebration.
Punjabi cuisine has given the greatest gift to Indian cuisine – paneer. Soft (Indian) cottage cheese full of fat has to somehow translate in any language as ‘yum’! A whole-wheat flat bread filled with mildly spiced paneer served with yogurt is just a breakfast for Punjabis but can be a complete meal for me.
I need a better picture and the only way to get it is to make these parathas when S is not around. Learned from my mistakes 😉 For now this is best capture I have got –
[Update] This might be a little better –
I was introduced to ‘Kadhi-Khichadi’ combination by S. I completely admit that it’s a marriage made in heaven; not very common among Maharashtrians but adored by Gujaratis.
It goes without saying that there are couple of variations found through out India – Maharashtrian kadhi, Gujarati kadhi, Punjabi kadhi and sindhi kadhi to name a few. The basic idea is to mix besan and buttermilk with some spices to make spiced, flavorful watery accompaniment to other dishes. You will find more sugar in Gujarati kadhi than any other version, punjabi kadhi has more spices and also pakoras while sindhis like to have vegetables in their kadhi.
Here is the basic kadhi, the version I grew up with –
Comforting to eat, Effortless to make
I will describe Khichadi in word one – Soul-food! It’s so comforting, fulfilling and satisfying. This was the first recipe I learned from my mom when I first started my job in Bangalore. It’s a ‘++’ version of वरण भात ‘Varan-bhaat’ (dal-rice) but it’s actually easier to prepare than dal-rice.
The best part I like about Khichadi is it’s a one pot meal. All you do is mix all ingredients together in pressure cooker, then wait for few minutes and dig in! Well khichadi literally means a mixture. The rice in it adds the starch, which somewhat magically means comfort in any language, and the moong dal adds a good source of protein which is easy to digest.
It is also a dish that is found throughout the country in some form or the other – khichdi, khichri, khichuri, venn pongal, even kedgeree, which was adopted by the colonials, are all variations on the same theme. Like names there are different khichdis too. I like it soft, almost mushy and watery, but some prefer it like pulao, all grains intact.
My mom makes a milder version with no garam masala –
I generally make a spiced khichadi with whole garam masala and green peas.
The general rule is to use 2 parts rice and 1 part moong dal but I use both in equal proportions. You can use split moong dal which is green or yellow. Here is my version –
मूगा-तांदुळाची खिचडी Moong Dal Khichadi
Comforting to eat, Effortless to make!
- Wash and soak the rice and the dal in water for about half an hour. If you don't have time skip this step.
- If you have time use a large wide and heavy bottom pan to prepare khichadi. Or you can also use a pressure cooker and make it quicker.
- Either ways, in a pan, heat the oil and add whole garam masala (clove, cinnamon, peppercorns and cardamom). Also mustard seeds.
- When they start to pop add cumin seeds, curry leaves, hing and turmeric.
- Drain all the water from the grains and add them to the oil. Mix well for a minute.
- Now add goda masala and red chili powder and mix well.
- If you want add green peas or any other vegetables and mix again.
- Add 4 cups of water and stir everything together.
- Add grated coconut.
- Add salt and taste it.
- Now let it cook on medium heat for 3 whistles. If you skip the first step, you might want to wait for 4-5 whistles depending upon your cooker.
- If you are making it a wide pan, let the water come to a boil and then simmer for few minutes. Stir it occasionally. But keep a lid on it by leaving a small gap for the steam to escape.
- Serve it hot with ghee and chopped cilantro.
If you still think this is not easy to prepare, there is an instant version too. I recently came across AyurFoods and I have tried their moong dal khichadi. It was as delicious as home made. It’s nicely packaged and can be a good healthy meal while travelling.
There are some dishes which you never make at home because you always like to have those at restaurants. Dal Makhani was one of these until I had ‘the best dal makhani ever’ made by S. He was famous for his recipe during his college days and I must admit he did a great job. On a second thought the butter, and more butter, the cream and the masala did a fantastic job. Later, I served him dal makhani made without butter and cream and it was still as fabulous as his version, he looked surprised!
Urad Dal is rich in protein and dietary fibre. It’s also a great source of minerals especially Iron, Magnesium, Manganese, and Copper. It also has good amount of Folate and Vitamin B6.
Black Urad is not commonly used in Maharashtrian cuisine. As the name suggests, its a Punjabi dish and extra cream will make it more “Makhani” like any other Punjabi preparation.
No butter and no cream can still make a delicious dal makhani
- Soak urad dal and kidney beans in water overnight (7-8 hours)
- In a pressure cooker, add soaked dal and beans with double amount of water. Add peppercorns, cinnamon, cloves and a bay leaf to the daal. Let it cook with 5-6 whistles. You can also add a tea spoon of salt.
- Meanwhile, you can keep onion, tomato, ginger and garlic ready and start with the tadka.
- In a medium pan, heat some oil. Once it becomes hot, add cumin seeds.
- Add chopped garlic and let it turn slightly brown.
- Add some chopped cilantro and let it fry for a minute.
- Now add chopped onion, and cook them nicely. Sprinkle some salt to quicken the process.
- Once onions are cooked 80%, add tomatoes and mix well. It takes another 2 minutes.
- Smash tomatoes with spatula.
- Reduce the heat and add red chili powder and Dal Makhani masala and stir well. You should be able to smell the aroma of the hot masala.
- Next, add cooked dal and rajma along with some water.
- Add salt if needed and mix well. Let it boil for 2-3 minutes and your dal is ready to serve.
- garnish it with chopped onions while serving.
This is going to Vardhini’s Dish it Out – Lentils & Garlic event hosted at nivedhanams.
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.
Red Pumpkin Paratha / Thepla
Easy to make, no special ingredients and no much preparation.
- Cut pumpin into big pieces, wash it nicely and also remove the center part that might contain seeds,
- Steam these big pieces for 5-8 minutes, until the pumpkin becomes tender.
- Meanwhile, cut green chilis and garlic into fine pieces. Grate some ginger.
- Once steamed, let it cool. Rinse it with cold water to quicken the process.
- Smash it with hands and make sure there are no lumps.
- Add finely chopped chilis, garlic, ginger, salt, sugar, turmeric and all the seeds.
- You can also cilantro but it's optional.
- Add whole wheat flour and besan gradually and prepare dough. Pumpkin should have enough water so add water only if needed.
- If the dough feels very sticky, add more wheat flour but also adjust the amount of salt.
- Use some oil, to knead the dough.
- Now make small balls and roll it into small parathas, use wheat flour for dusting.
- Roast them lightly on a tawa using ghee.
- Ready to serve!
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.
Easy, Healthy and Delicious!
- I did not use canned Garbanzo beans, hence I soaked them overnight in water. Next day I cooked them in a steamer until you can smash them with a fork. Don't overcook else it will form a paster when you grind them. If you are using canned beans, skip this step and instead just drain the water and follow along.
- Preheat the oven to 375 degrees Fahrenheit.
- In a food processor (DO NOT use grinder / blender), add chana (garbanzo beans) and roughly chopped cilantro and pulse it few times until you get roughly chopped mixture. Be careful not to over blend it.
- Now take the mixture in a medium mixing bowl and add all other ingredients which include finely chopped onion, finely chopped garlic and olive oil and other spices and salt to taste. Add lemon juice and mix well.
- Line a baking sheet with parchment paper and grease the paper with few drops of oil. Alternatively, you can use the cooking spray but it's not needed.
- Drop one table spoon of mixture on the sheet leaving enough space to spread the mixture.
- With your fingers, slightly flatten the balls on the baking sheet.
- Since these are baked and not fried, only the flatten sides with become crispy so if you want go ahead and make them thinner.
- Bake these for 15-17 minutes until their bottom becomes golden brown. Once done, they slide out easily.
- Take them out and turn each falafel and bake the other side for another 10 minutes.
- Serve hot with tahini, hummus or cucumber dip.
Linking it to Foodomania’s Christmas Cook-Off Contest