Sunday, May 29, 2016

Steamed Daal Payasam

Our old traditional dessert "kheer" is mostly associated with rice kheer cooked in milk and dry fruits in North India. Similarly, in South kheer is known by name "payasam" and is prepared with chana dal or moong dal or even tuar dal cooked in coconut milk and jaggery with lots of dry fruits. All taste yum.😊

 I have been fortunate to be surrounded by people belonging to different regions of india thus I get the oopurtunity to taste and learn different dishes. This also gives me idea what combinations will work better and what not. 😉😉

One day I had soaked 1 cup of tuar dal to make puran poli (maharashtrian sweet dish) but had unexpected guests arriving at home and the quantity was too less so I changed my mind and thought of making kheer out of it. I didnt have coconut milk but with skim milk I went ahead. Neither did I added jaggery nor much ghee.But I steamed it so dat it absorbs less ghee and thus remains healthy. I followed my instinct and the outcome was asusual delicious. Though I wanted it to be a healthy treat but since I used regular white sugar I cant really call it a healthy dessert. Had I used jaggery this would have perfectly been gone into that category. 😁😜 still its very healthy invention.

Here's my version of payasam 😝

1 cup tuar dal pre soaked for 4 hours

3/4 cup sugar (+/- as per taste) or ( I suggest use jaggery 1/2 cup. )

Ghee 1 tbsp

Milk 4 cups

Dry fruits almonds, cashewnuts and kishmish. (I skipped cashewnuts) - chopped in length 3/4 cup

Water 1/3 cup or just enough to make paste of dal.


Grind the soaked dal using water adding little by little until it becomes a smooth paste.

Steam it like a idli. (I microwaved it on high for 4 mins) and then mash it with hands when cool and again churn it in mixie with little of milk to make it a paste like mixture.

In a flat heavy bottom non stick pan add ghee and roast dry fruits till golden brown and keep aside.

In same ghee add the dal mixture and saute little for about 7-8 mins. Then add half of left milk slowly, cook and keep stirring for another 10-15 mins on low flame.

Add rest of the milk and sugar. Mix well and cook till desired consistency.

Garnish with fried dry fruits and serve hot.

Notes :
1. Taste equally yum chilled but on cooling it becomes more thick so you may need to add more chilled milk to dilute or keep the consistency already in liquid form keeping that in mind.
 2. Adding coconut grated while cooking will enhance the taste so if you wish to try you may.

Payasam by a north indian - worth trying ! I mean it.

Sattu ke Parathe

Parathe-sharathe makhkhan-shakkan de naal te lassi-wassi da glass !! Burraaa.... punjab di yad aagyi. Par aaj paratha punjab ka nhi bihar ka hae 😂😂😝😝😆😉

Yup. You heard it right. As the name only suggests.. sattu very famous ingredient from bihar. It was originally made of roasted gram flour but has now evolved to include other nutritious flours too. It is prepared in making parathas, laddoos, litti chokha and many more variations.

Having low glycaemic index, its good for diabetics as well. Sattu also has cooling properties.It is consumed as energy drink to keep our body cool, fit and fine. It helps fight constipation, gas and acidity.

I dont know how many of you have actually eaten or heard or even used sattu flour but believe me, Sattu ke parathe are wholesome breakfast option - spicy, digestive, nutritious and wholesome.

For sattu ke parathe you need


Wheat flour 3 cups _ dough to be kneaded adding 1 tsp salt and 2 tbsp ghee and water.

For stuffing:

Sattu atta 1 cup
1 onion chopped finely
Green chilly 3 chopped
Coriander leaves chopped 1/3 cup
Ajwaen 1 tsp
Oil 3 tsp
Salt to taste
Red chilly powder 1 tsp.
Lemon juice 1 tsp optional
Garlics crushed 3 optional

Mix all ingredients of bharawan.
Fill in pedas n roll flat.
Make parathas using oil.

Serve hot with curd, chutney pickle n tea as you like.

Wednesday, May 25, 2016

Chana Kebabs

kebabs as the name suggests are the ultimate eat-on-the-go food. Usually it is served as an appetizer with chutneys and dips. There are number of healthy , easy and quick kebabs varities which are irrestible to make and my Chana kebab urf cutlets urf tikkies urf urf urf call it by any name is much more delicious than you can think of.

You can keep it ready beforehand and as guests comes can just shallow fry in a pan and serve hot and crisp.It serves the purpose both of the appetizers as well as snacks. Also you can pack and carry while travelling.Saves your outdoor unhealthy munching if you carry them along , I usually carry something like this when I am hungry and has time to reach back home.

I knew making tikkies out of chana dal wont disappoint me as earlier also I had had my hands on Oats moongdal tikkies which still standsout in taste. Nevertheless, I wanted to try chana dal now but did not combine with oats this time. Instead added bread crumbs and mashed potato,I did not wanted to loose the original pulse taste so the measures of same were low.

We can eat these as it is or may use it as tikkies for tikki chat or burger or sandwiches.


1 cup chana dal
Green chilly 1 - optional
2 boiled potatoes
1/2 cup bread crumbs or take 2_3 bread slices ( I used multigrain) - you may want to skip bread then increase the potato.
1 tsp red chilly powder
1 tsp garam masala / dhaniya powder
1 tsp salt
Chopped fresh coriander little
1/4 cup oatmeal to coat the tikkies ( you may replace it with semolina)
Oil to cook tikkies

 Soak dal for 4 hours in water.
Drain and grind with green chilly.
In a big bowl mix all ingredients except oil and oatmeal.
Make 10 lemon size ball out of this mixture.
Flat between palms and Coat each ball with oatmeal powder. Keep aside.

In a non stick pan put little oil, when hot place these tikkies onto it.
Cook for 5 mins on slow gas, flip the side and cook till they are brown in colour from both sides.

Serve hot with dips / chutney/ sauce.

You may like to try Spinach kebab, Banana Hungcurd tikkies as well

Tuesday, May 24, 2016

Cornmeal Orange Cake

Once I started baking cakes post encouragement by my friend Lily it became a regular demand in my home. But since I am a health freak I started looking up for healthy ingredients and needed guidance from these baking expert queens. Then I came across Kiran' s Cornmeal orange cake recipe. Loved the ingredients at first sight.

Had been observing her for quiet sometime... unlike me she also made few healthy and good bakes. So I instantly liked this one. Knew it would definately taste good so one sunday it was there in my oven.... smelling so good and yummy. Wow ! The golden brown color from outside and orange flavour inside what a treat for eyes and tummy. Me happy. Happy faces around.

Cakes served as tea accompainment is just perfect when you have guests at home. Fresh and hot oven baked cakes taste heavenly delicious. Dont believe me? Give this one a try.

Cornmeal Orange cake

1.  cup cornmeal
1.  cup wheat flour
1.   cup Sugar powder
1/2 cup curd
1/2 cup olive oil
1/2 cup orange juice
1.  Spoon orange zest
1/4 tea spoon salt
1.    teaspoon baking powder
1/2   Teaspoon baking soda

In a large bowl whisk together curd, oil, sugar and orange juice until smooth.

Now add flour, cornmeal, salt, Baking powder, baking soda and orange zest.Whisk lightly to combine.

Now remove the whistle and rubber from cooker.
Preheat cooker.
Pour the batter in to prepared cake pan and bake it in cooker for 30 to 40 mnts on low flame.
Check with a toothpick by inserting it into cake in middle. If it comes out clean its done. If it doesnt bake it for another 5 mins.

Your healthy and special cornmeal orange cake is ready. 

Instant Mangodi ki sabji

Rajasthani mangodi ki sabji is another flavourful fried dumpling in spicy gravy , best goes with fulke/ chapaties. Best when in weekend your stocked vegetables gets finished , you can turn to these lolz. I often do that. Very common but still there are people who never heard of this and that doesnt surprise me coz we dont try to learn out of our regular daily dishes we make.

But I am different 😉. Being a foodie , I always look to learn new dishes and have learnt large number of other state recipes. Never get bored of any vegetable coz I keep making , reinventing and experimenting.

Originally Mangodi is a fried dumpling but I altered it to steamed ones ! Sounds healthy now. Yes without compromising with taste I enjoy the old traditional mangodies in a much healthier version.


1/2 cup moong dal washed, soaked for 2 hrs. Grinded coarsly.
Chopped fresh methi 1/4 cup.
2 tomatoes pureed alongwith ginger and green chilly as per taste
Oil for tadka
Hing pinch
Jeera 1/4 tsp
Red chilly powder 1/4 tsp
Dhaniya powder 1 tsp
Garam masala 1/4 tsp
Haldi 1/4 tsp

Method :

Keep 2 tbsp of moong dal batter aside for gravy and in rest add salt and chopped methi in dal batter.
make small magodies out of batter and steam for 10_12 mins on gas.
keep aside n cool.

In a pan add oil. When hot add jeera, haldi red chilly pwdr,hing dhaniya pwdr and tomato puree. Cook well.
 Add two tbsp moong dal batter we had kept aside now.cook till its done.(leaves oil)

Add garam masala n salt. Add water approx two cups. Mix well.
 Add steamed mangodies. Cover n cook for sumtime. Its done.

Sunday, May 22, 2016

Instant Moist Dhokla

A delicious, tempting, wet, spongy dhokla _ is one of my favourite among all dhoklas _ I learnt it hard , initially either made them too wet or they didnt turn up spongy _ dont know why but gradually I picked up on exact measurements. Over the period of time I have experienced that same recipe made by different people taste different  surprising na ! 😱😏

Somehow I find making dhoklas and idlies easy and convenient in microwave although this recipe works better steaming on gas lol. This is one of the recipe which can be made within no time and served to guests. 😁

These wet spongy dhoklas I first enjoyed at a brijwasi sweets corner in mumbai. Enjoyed and loved it so much that always wanted to learn it. But few years back only took the courage to keep trying it until now when I am an expert 😂😝. Self praising haha! 
Some people dip the whole dhoklas in water but I prefer sprinkling water over them as I can easily avoid over watering them.  Here's my version of moist instant dhoklas 😋😋


1 1/2 cup gramflour
2 tsp semolina
2 green chilly
1 lemon juice
1/2 tsp sugar
2 tsp eno powder
10 curry leaves
1 tsp mustard seeds
1/2 tsp salt 
1 cup water
1 tbsp oil
Pinch haldi

How to make:

Mix gramflour, semolina, haldi and water and make a smooth batter without lumps.

Meanwhile grease a container.

Heat water in a vessel and place sieve on it.

Now add eno to the batter and immediately pour this mixture in the greased container.
Place it on jaali and cover the vessel.

First cook it on simgas for 5 mins. Then let it cook at high flame for 15 minutes.
Check it be inserting knife or toothpick in dhokla. If it comes out clean dhokla is done.

Then take out the dhoklas out of the container when cool down and cut into pieces.Keep aside.

Heat oil in a pan and crackle mustard seeds. Then put curry leaves.Finely chop green chilies.Pour this on dhoklas.

Put 1 cup water, sugar and lemon juice in a container and sprinkle over dhoklas with spoon. 
Garnish with finely chopped dhania patti.Serve with some chutney. 
Your soft spongy wet instant dhokla is ready.
You may like to try my other dhoklas - Moong Dal dhokla , Multigrain corn dhokla, Rice dal spinach dhokla

Saturday, May 21, 2016

Instant dosa

Since ages Dosa is a tummy filling south indian snack item. Popular as fast food , people are crazy about it.
I always found dosa making a very lengthy process.Soaking, grinding, fermenting and then cooking each dosa is such a lengthy process. I always brought ready to make ghol from market as my family is so very fond of these.

Dosa accompanied with coconut chutney and sambhar is a complete meal in itself, usually people make for lunch /dinner but its equally popular in breakfast. I had been trying different flour/ flour mix to create varities of dosa and today I shall be sharing one of our instant dosa recipe which need not fermented hence can be soaked overnight and grinded fresh in the morning. This can be enjoyed with any green chutney as well.

Instant dosa.

Ingredients for. soaking separately. for 4 hours

rice 1/2 cup
toor dal 1/2 cup
channa dal 1/2 cup
urad dal dhuli wali 1/4 cup

Ingredients. for grinding

All ingredients soaked mentioned above
red chilli 12 nos(or as per taste)
hing 1/4 tea spoon
salt as per taste

Procedure to grind

In a mixer grinder add rice and red chillis and grind into a smooth paste.

Add all the soaked dals, salt and hing and grind into a paste.

How to make dosa

Heat dosa tava and apply oil.
Now pour a big ladle of grinded batter and spread it like a dosa.
cover n cook.
Flip and cook it again. till it becomes little brown and crispy.
Serve hot.

You may also add chopped onions in batter if you like.

It should be cooked in low gas/flame

No fermentation required. you can make immediately. Its instant. 

Thursday, May 19, 2016

Instant Bread Gulab Jamun

Yes you read it right Its Gulab Jamun... from ritzinkitchen... very unusual na ! 😱 hahahaha😁

A sweet treat to your palate and what a quick dessert to make.😝 It happens so often with me , sudden announcement of guests arriving at my home and the brain storming starts for yummy yet quick dishes to make for them. 😆

Sumtimes we want to make dishes whose ingredients are not available at home or has finished. It happens so many times with me but I find alternatives and go ahead with my instinct. I must admit my experiments never fails. But this time when I 😓 wanted to make gulab jamuns at home I found this bread gulab jamun recipe from my friend by chance and thought why not try this.
Making little alterations I made perfect ones and no one could actually make out its of bread ! 😁😁

Gulab jamuns are mostly prefered eating hot but even the cold form is inviting. I love it both ways. Kuch to banate banate garma garam hmare muh mei instant chale jate he😂😂 baki hum thande karke mze se enjoy karte he. This is deep fried, sweet dessert , has lots of calories so weight watchers who follow my recipes please excuse today exclusively 😝 for you I have posted so many healthy desserts, you enjoy those while I take a break.

The hot gulab jamuns makes a deadly combination with cold ice creams as dessert. Come on, lets learn how to make them with bread.

Bread Gulab Jamun recipe

Ingredients to make balls

5_6 bread slices (cut the edges)
2 tsp cream /malai
1/2 tsp cardamom / elaichi powder
2 tsp milk

Method to make balls

Make a soft dough out of the above ingredients and deep fry brown.

Ingredients required for sugar syrup

1 glass water
2 cup sugar
1 small cardamom

Method to make syrup

Boil water and sugar till it is ek tar consistency. Test between your index finger and thumb.

Put fried gulab jamun balls in sugar syrup.

Garnish with chopped pista and almonds juliens (optional) and serve hot !

Monday, May 16, 2016

Makhmali Paneer Koftas

It was just another lazy day when I wasnt wanting to enter the kitchen on so called "holiday" though I wonder for women when do they actually get a holiday like a holiday 😏 confused, ugh !

Yesterday I was resting and just thinking what is it which can be made in minutes without my entering the kitchen 😝 and almost decided to have famous chohle bhature of gulati (punjabi food resto) but it seems nazar hi lag gyi mere plans ko !😡😔

Suddenly guests were announced arriving in evening and I have to actually think hard what to make. I wished I can make and enjoy malai kofta but the richness and heavy cream in gravy made me reject the idea and then I did brain storming how I can make it without cream and cashewnut paste. I knew I was going to make a revolutionary dish lollzzz ...   for if it flopped my "miss khana khazana" tag was going to be snached 😵. Yes You are right. I made it and it was a superduperhit. No one cud get to know dat I didnt use any cream or cashewnut paste yet it tasted same. But my guests too didnt turned up. Grrr.... kit kit kit ! Was it a prank ??

You enjoy my guilt free Surprise Makhmali Paneer Koftas ( cant refer it as malai as there wasnt any malai) 😉

Surprise kofte

Ingredients required for balls (makes 6)

Paneer 2 tbsp grated
Boiled mashed potatoes 1 cup
12 corn kennels (pre_soaked in warm water for 10 mins)
1/2 tsp red chilly powder salt
2 tbsp oatmeal for binding
4 tbsp oatmeal for coating
Oil to cook balls

How to make balls

Mix 2 tbsp oats , salt , red chilly powder and boiled potatoes well to make it smooth.
Make six balls out of this.
Tap flat each one of them and put little grated n mashed paneer inside and put 2 corn kennels.
Now cover n close the sides of flatten balls bringing together so that filling inside is sealed with potato covering from all sides.(like we fill for parathas)
Make a thick paste of 4 tbsp oats with little water or milk and coat these balls in it . You can use cornflour instead of oatmeal.

Shallow fry the balls in appan pan till they are golden brown from all sides (keep flipping)
Your koftas are ready.

Ingredients required for gravy

2 big or 3 medium sized onions
2 medium sized tomatoes
4_5 Garlic pods
Shahi jeera 1 tsp
Dalchini small stick
2_3 laung
1 moti black elaichi
2 tsp oatmeal
2 tsp paneer grated
12 almonds
Water 1/2 cup to grind almonds
water 1/2 cup to cook gravy plus as required to adjust the consistency
Milk 1/3 cup
Red chilly powder 1 tsp
Dhaniya powder 1 tsp
Haldi pinch
1 tsp sugar

How to make gravy

In a pressure cook give 2_3 whistle to chopped onion, tomatoes and garlic in 1/2 cup water.
Cool this and grind it in mixie. keep aside.

Grind almonds first dry. Then adding little water make it a paste. Mix 2 tsp paneer n 2 tsp oats powder n grind further. Make it a smooth running paste. Keep aside.

In a flat non stick pan add oil 2 tbsp, when hot add jeera , hing , dalchini, laung , moti elaichi. Saute bit. Add onion tomato grinded paste and cook till it changes colour and starts leaving sides. Add haldi. Saute.

Add almond paste and saute further for 2_3 mins.
Add salt, red chilly powder, dhaniya powder. Mix well.
Add little milk. And give it a good mix. Keep stirring while on medium gas till it starts leaving sides again.
Now add water little and 1 tsp sugar and adjust the consistency of gravy as required.

Switch off gas. Transfer the gravy to serving bowl. Drop the koftas slowly into it. Sprinkle chopped coriander leaves and garnish with fried almonds (optional)

Serve hot with naan, chapati or jeera rice.

Kala chana or Black Chickpeas Pulav

This was an amazing dish I learnt from a food group I joined last year and I assumed that it will taste like my regular kala chana with plain rice but sorry I was wrong, it tasted heavenly and there cant be any comparison. Yes, I was little reluctant to try it out for I presumed that it wont surprise me if tasted our regular kala chana and rice combo. I was not only amazed but the dish  got finished in just little time.

I usually dont make rice very often. But on holidays I find making pulav , tehri , or even dal rice easier and less tiring. So trying this recipe wasnt a task on a holiday and black chana is anyway always welcome as its nutritious and healthy. I had posted black chickpeas chat sometime back.


Kala Chana 1 cup
Basmati Rice - 1.5 cup
Chopped Onions 1
Ginger Garlic Paste 1 tbsp.
Cumin powder 1/2 tsp
Amchoor 1/2 tsp
Red chili powder 1/2 tsp
Dry mint leaves powder- 1/2 tsp
Choley masala 1/2 tsp
Garam Masala Powder 1/2 tsp
Oil/ Ghee 1 tbsp.
Cumin Seeds 1 tsp
Bay leaf- 1
Cloves- 3
Black Pepper corns- 2-3
Cinnamon stick- 1 inch
Black Cardamom- 1
Green Cardamon- 1


Soak overnight the Chana or for at least 6_7 hours.
Add little salt and Pressure cook for 6 whistles.
When boiled, drain the water and keep the water for using in making masala.
Wash and Soak the rice for at least half an hour.
In a deep bottom non stick pan , heat the oil or Ghee. add the cumin seeds and let them crackle. Then add Bay leaf, cloves, cinnamon, cardamoms and black peppercorns. Give everything a stir and add chopped onions.
Cook the onions until they become translucent.
Now add ginger garlic paste and cook till it turns little brown.
Add all dry spice powders and mix well.
Add little chana water to this mixture and cook till this masala leaves oil.
Now add the chana and mix well. Cook for few minutes and add the rice.
Mix everything well and cook for another 2 minutes.
Now add 3 cups of plain or chana water and salt and cover the pan with lid.
 Cook until the rice gets cooked. Sprinkle some garam masala on top.
Garnish with freshly chopped coriander leaves and enjoy.

Saturday, May 14, 2016

Mango sheera

Sheera is a common sweet almost everyone knows how to make but adding mango flavour, taste and aroma was something unbelievable_ I tried today and well very much satisfied and glad to do that. Not only me, my family also loved it. 😋😋

Sheera is made with semolina , our regular suji with water and milk. The only difference I brought was addition of mango pulp to give it a new flavour. People with sweet tooth must try this for its not only quick and easy dessert to make but also turned out quiet interesting. 😝

Mango is available in market these days and I am putting all my ideas and imaginations into real actions 😂. Few days back I invented Mango Oats Icecream and Mango Oats Pie. Both rocked my home and are repeatedly made number of times by now. Coming back to my sheera ,lets give our simple sheera a new makeover !


1 cup semolina / suji (I used pre roasted)
2 tbsp ghee
1 cup milk
1 cup sweet mango pulp ( I used alphanso)
4_5 cup water
1/2 cup sugar ( adjust sweetness as per your taste)
1/2 cup fried / roasted dry fruits ( i used almond and raisins)
1_2 cardomom crushed to powder.

Roast almonds in little ghee till little brown in color and keep aside.

Meanwhile keep water to warm.

In a heavy flat bottom pan dry roast suji till aroma comes and then add warm gheeand cardomom powder and saute for another minute.
Now add water slowly taking care not to form any lumps.

Cover with lid and cook for 12 mins till it thickens. Keep sauting every 3 mins.

Now add milk and saute. Cook another 10 mins. Add mango pulp. Cook for another 5 mins.
In last add sugar and dry fruits. Cook until sugar melts completely and sheera is as thick as you want.

Serve hot or chilled as you like garnishing with mango pieces.

Thursday, May 12, 2016

Moong Dal Dhokla

I find dhokla and idlies easy and fast breakfast I can make almost daily. With little or more variations in preparation and choice of ingredients one can always make different kinds of healthy dhoklas and idlies.
Usually dhoklas are made up of besan(gramflour) but with time and again experimenting with different flours I had made and collected numbers of variants dhoklas. 😉

Dhoklas are the gujarati's famous old traditional snack item. The soft and spongy dhoklas make a very good evening tea time item as well. Less time consuming and easy preparations makes it ideal for any quick serving to unexpected guests at home.

Moong Dal Dhokla


For The Batter
1 cup (1 hr soaked) yellow moong dal
1 green chilly
salt to taste
1 tsp sugar
a pinch of asafoetida (hing)
1 tbsp oil
1/2 tsp turmeric powder
1 tbsp besan
1 tbsp oats
2 tbsp curds
1 1/2 tsp fruit salt
Little water

For The Tempering
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
a pinch asafoetida (hing)
2 tsp green chilly (optional)

For The Garnish
1 tbsp finely chopped coriander (dhania)

Combine the yellow moong dal and green chilly and blend in a mixer using a little water to make a paste of pouring consistency.
Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, besan, oats, water and curd and mix well to make a batter.
Just before steaming, sprinkle fruit salt and mix lightly.
Pour the batter into a greased  thali.
Steam in a steamer for 10 to 12 minutes or till the dhokalas are cooked. I microwaved for 4 mins on high. Keep aside.
Heat the oil in a small non-stick pan and add the mustard seeds.
When the mustard seeds crackle, add asafoetida, red chilly pwdr and sauté on a medium flame for 30 seconds.
Add the green chillies and sauté.
Pour the tempering over the prepared dhoklas and spread it evenly.
Sprinkle the coriander evenly on top.
Cut into pieces and serve hot with green chutney.

Tuesday, May 10, 2016

Foxnut or Lotus seeds kheer

Makhana, foxnut, lotus seeds, gorgon nut _ these are the different names of this water plant, beautiful pop corn looking edible seeds having multiple health benefits.Extensively grown in stagnant water _  it is highly nutritious and fully organic non cereal food, superior to dry fruits in terms of sugar, protein, ascorbic acid and phenol content.Good for heart and sugar patients. 

These can be consumed or eaten raw, cooked, roasted or fried. Can be an evening snack and subsitute the unhealthy food for kids for sure as it taste like a pop corn. Often used in worshipping ceremonies or occassions due to its heavenly nature. Are consumed on fast and puja etc. Here's simple Makhana Kheer for you which is healthy and very tasty. 

Makhane ki kheer

Grind coarsly makhane in mixie.
Dry roast it in a pan.

Add 1 tbsp ghee and roast further ( you may skip ghee).

Add milk to it and cook on sim.
 After 10 mins add chopped dry fruits. When milk is reduced to half. Cook for some time.

 Add grated jaggery. Switch off gas and let jaggery melt n mix. Serve hot.

Taste best chilled.

You may like to try other desserts 
Mango Oats Pie
Oats Coconut Burfi
Mango Almond Ice cream

Monday, May 9, 2016

Oats coconut burfi

By now you must be knowing my love for oats 😂 and I dont think I need to promote it anymore. Oats as the most benefecial, fibre rich and healthy grain among all and good for weight loss found its way to my kitchen long back. To learn more recipes of oats you can read my other oats recipes Vermicelli Oats idliOats vegetable idliOats upmaOats handvoOats moongdal tikki.

I keep experimenting with this grain in all forms whether roasted or raw, powdered or cut steel and it never disappoints me. I always ended up innovating something new like this time. I was making oats porridge for my 8 month old baby when i realised that I had made more than required. At the same time I knew no one else will eat the plain porridge. So taking out my baby share I went ahead with my experiment to the excess porridge I had made 😂😂 and Oats coconut Burfi got invented.

Oats powder form 1/3 cup
Water 2 cup
Jaggery 1/3 cup (adjust as per your taste)
Oats 1/3 cup dry roasted little
coconut dry (powdered) 1/2 cup or more as you may like
Ghee 2 tsp

In a glass mix oats powder in 1 cup water thouroughly.
In a pan put rest 1 cup water to boil.
When it starts boiling add the oats water mix and cook for 5 mins or until it gets little sticky but remains watery.
Add coconut powder and let it cook for another 5-6 mins.
Now add roasted oats too. And cook for more 5 mins.
Add jaggery and let it melt completely.
Add ghee when you can see the mixture is gathering and sticking to pan.
Switch off the gas.
Grease a thali with ghee and pour this mixture in it and let it cool down.
After 1/2 hr you keep this thali in fridge to set completely.
Garnish /sprinkle it with coconut and cut into diamond shapes.
Enjoy the burfi.

Realised later I could have added almondmeal also in it to make it more healthy and tasty. Nevermind, next time !

Saturday, May 7, 2016

Papaya digestive smoothie

Papaya, ginger, mint and yogurt _ what is it common among these? 😨

Well, all promotes digestive health. Here's another healthy smoothie from my kitchen for you to gulp down not only for your poor stomach alone, but for your taste buds too. I swear you wont keep your glasses down, probably you will ask more ! 😋😋
Need more promotions ? Haa! 😝

A quick and easy smoothie targeted to help your stomach to soothe as each ingredients in this recipe is chosen carefully. Ginger and mint work to calm upset tummy while papaya helps you relieve constipation and yogurt is a known probiotic.Lemon juice with goodness of vitamin C, flush out toxins from body. Each ingredient in this smoothie is good for your stomach. 😍

So, if you are feeling heavy , bloated or sluggish after having your "oily" "calorie rich" "unhealthy" "fatty" and "fastfood" meals whip up this smoothie for instant relief. Infact keep this recipe on hand for any overeating/overindulgent days.😏

Enough of lecture ugh ! Lets make it now 😁

Papaya digestive smoothie

1 papaya (cut into chunks)
1/2 cup yogurt
1/2 tbsp honey
1/2 lemon juice
1/2 tsp ginger (chopped)
Few ice cubes
Water little
4_5 mint leaves


Take papaya very cold (refridgerated overnight preferably)

Blend together all ingredients . Add water just enough to make it smooth. Consistency should be thin as you may like.

Garnish with mint sprigs and serve chilled.

You may like to try my other healthy drinks or shakes
Chocolicious horlicks shake
Beetroot pomegranate juice
Mint Buttermilk
Fruit punch
Beetroot Buttermilk

Mango Oats Pie

Summers is the time to chill out, enjoy cool drinks and desserts but what if we get hit by flu.... oooh! My poor mangoes in fridge were anxiously waiting to create an 'ooh la la' moment in my kitchen but this flu just striked the whole family .. now no shakes no ice creams until the bad bad cold cough goes away.😖😵 No chilled desserts alas !

😱😂 Unlike any other day I made aamras tonight as we cudnt enjoy our fav mango milkshake. But I didnt start my cup of aamras after dinner. An idea was troubling me. I thought to give it a try with little quantity. So I just took a bowl. Added little my fav n impromptu ingredient oatmeal and milk just enough to soak them and left it for sumtime. Then added my cup of amras, little sugar for namesake alongwith baking powder and baked it.

Oh what an innovation.. i really cudnt believe... I actually made it ! Mango Oats Pie. 😉😋😊😆😍

Now I am repenting why did I experiment with such a small measure. Made only 8 small pies. 😠😡😔

Come on, you can trust me. Bake one with this little measure and I swear you are going to repent too !

This makes small 8 pies You must increase the quantity and proportions of ingredients accordingly. 

You Require 
3/4 cup aamras
3/4 cup milk
3_4 tbsp oatmeal
Sugar 3_4 tsp
1 tsp baking powder


In a bowl take oats. Add milk slowly and keep whisking so as to avoid making any lumps. Oats must get sinked. Keep it aside for good 15_20 mins. 

Meanwhile set and put microwave oven on convection mode to preheat at 200° for 10 mins. 

Add aamras to oats batter now. Add sugar (in granule form only) and baking powder. Mix well.

Grease the baking tin and dust with oatmeal. Pour the batter and bake it for 25 mins at 200° .
Let it cool down and loose the sides with the help of knife. Cut the pies nicely amd slowly as it is softer inside while outer part will b crusty.

Garnish and Enjoy with mango pieces. I am loving it !!😋😄

You may like to try my other healthy desserts
Carrot Suji Laddoo
Mango Oats Ice cream

Wednesday, May 4, 2016

Bajre ka Khichda

"Bajra" also known as pearl millet , is now no more unknown grain. But if you ask, how many have actually made /cooked anything of it, you probably won't get any nod. Why does this old age grain get such a cold shoulder. 

The first time I tasted bajra was many years back at my rajasthani neighbour's house, where we were served hot hot bajra rotis, doused in desi ghee, alongwith range of other lip smacking masaledar subzis and curries. These small rotis had bit darker complexion, were dense than our usual whole wheat rotis and just two of them were enough to fill us up. We were damn impressed and felt in heaven. 

You must be assuming that post our delightful bajra experience we would have included it in our daily diet henceforth. Strangely No! It never made it to my kitchen until a year back. 

I bought bajra grains when my dietician adviced me to include it in my meals in some way. Finally this beautiful grain found its way to my home. 

Since I was a new user I thought better to ask any rajasthani friend to share some recipe or ways to use it besides rotis. That is when I learnt "Bajre ka Khichda". Simple and easy to make. 
Bajra is often recommended to diabetics as it is known to aid in maintaining blood sugar level. High in fibre and it is gluten free.

Bajre ka Khichda


3/4 cup bajra (grinded grains little in mixie but not powdered)
1/2 cup Whole green gram / sabut green moong dal 
3-4 cups water or as per required consistency to be adjusted
Ghee to pour over it 
Oil 2 tbsp 
Jeera 1 tsp 
Hing pinch 
Haldi 1/2 tsp
Red chilly powder 1 tsp


Soak green gram for about 2_3 hrs.
Sprinkle little water over bajra grinded, gather together and keep aside for an hour

In cooker put oil. When hot add jeera, hing. 

When splutters add bajra and green gram. 
Saute and add haldi salt red chilly powder.

Saute for a min. Add water and let boil come. Close the lid and give 3_4 whistles. 

Check the consistency of khichda and adjust with water accordingly.

Pour ghee over it and serve hot.

Tuesday, May 3, 2016

Gramflour oats almond cookies

Had I tried this before I swear these beautiful cookies would have been frequent make at my home. Its been so long I read this recipe but could not try it for some reasons. But today I was little free to experiment in kitchen. Yes for me its experiment though recipe is my friend ravneet's tested one but my bakes are not always a hit. 😉
I remember my mom use to bake nan khatayis in her cooking range. And it use to smell yum. Today once again when cookies were getting baked my home got filled with a delicious aroma. We were waiting anxiously for it to finish soon and we can get to taste. 😂

The blend of gramflour with oats and almond meal is a healthy combination. My friend used almonds as whole but I used crushed form. Also in original recipe she used pistachoes but I skipped. The best part was there was no fuss or mess in whole procedure. It is an easy and quick recipe. If you are expecting guests at home you can quickly bake a batch to serve with tea or coffee.

Lets bake the gorgeous beauties 

Gramflour Oats almond cookies

1 cup gramflour/ chickpea flour (besan)
1 tsp oil
1/2 cup oats powder
2 tbsp ghee or clarified butter
Almondmeal durdura (badaam) 1/3 cup
2 tbsp sugar powdered (can adjust more or less)
2_3 tbsp milk depending on the dryness of the dough
cardamom/elaichi seeds of 3 no.s
1 tsp baking powder


Preheat microwave on convection mode at 180° for 10 mins.

Meanwhile sieve together gramflour, oats powder and baking powder 2-3 times so that bp mixes evenly with the flour.

In a bowl whisk fast or in a food processor grind together sugar, oil, ghee, and elaichi to make mixture airy and fluffy.

Grind durdura almonds and mix them with the wet mixture with spatula. Now add the dry ingredients and mix. 

Gather the ingredients. Do not knead.

If the dough feels dry, add milk but dont make it sticky dough and it must be enough to gather.

Make small lemon size balls with the dough.

Grease a baking tray and place the flattened balls over it. Give design or any pattern you like with a fork or anything.

Make sure each cookie is placed at distance from the other or else will not bake properly.
Bake at 180° for 12-14 mts. 

Enjoy this healthy batch of flavorful gorgeous cookies with a hot cup of tea or coffee
 Try my other oats recipes :

Monday, May 2, 2016

Cornmeal Oatmeal Strawberry Pancake

What a lovely morning it was and what a great brunch on lazy sunday _ Pancakes, milkshakes and scrambled eggs. This Sunday was like any other sunday when we take a break from usual routine food. No rice, chapati, pulse or any green veggies.

We dont indulge in outside food so making something different every sunday is actually a task and more so combination of different choices too. Quick and easy recipes yet stomach filling are most welcome on such days.

Pancakes are my favourite breakfast and very often are made but I keep trying variations. Cornmeal is usually available in winters in north but now a days everything gets available at big stores throughout the year. I had plenty of them in store at home so thought to make something out of it. Then making pancakes came to my mind but cornmeal doesnot make very smooth or flowy batter so I added oatmeal and to give it a crispy texture added semolina too. Added almondmeal and strawberries too to make it more crunchy and yummy besides healthy.

Yes this is another healthy and very beautiful blend of right ingredients for pancakes and you are going to fall in love with it.


1/2 cup each of oatmeal, cornmeal, semolina n almondmeal.
3/4 cup sugar
1/2 tsp b. soda
1 tsp b. powder
1.25 cup milk
Oil 1 tbsp
Strawberries fresh 4_5
Little honey for garnishing


Churn in mixie milk sugar oil and strawberries.
Mix dry ingredients well.
Mix milk mixture with dry ingredients slowly.

You may add more milk if its not runny. Batter consistency should be thick like idli/uttapam batter.

Grease the non stick pan with little oil.
Pour the batter .Do not spread with spatula. It will spread itself. It has to be thick like uttapam.

Cover with lid for 1_2 mins. When bubbles form flip d side n cook.

Pan cake is ready.
Serve with chopped strawberries on top and pour little honey over it.

Sunday, May 1, 2016

Besan ki katli ki sabji

Katli made up of gramflour is an easy and delicious recipe of rajasthan. I love rajasthani food since childhood as my neighbours and few friends were marwari. My earlier post of gatte ki sabji is also my childhood favourite dish.
This is another lip smacking dish belonging to rajasthani cuisine but very easy and quick to make. So many times when no vegetables are available or sometimes when we dont wish to make the ones available we end up making these quick and instant dishes for a change. 
Mine is a punjabi family but we at home all love different states food too like rajasthani, gujarati, maharashtrian, bihari, kashmiri , south indian and so many. My family supports me to try other states delicacies and thankfully I never let them down. My attempts never fails. 
Having said much about our love for food let me come back to the dish I presented today _ बेसन की कतली की सबजी । Rajasthani food majorly comprises of besan. And this is another wonderful recipe I am sharing. 

कतली बनाने के लिये हमे चाहिए

बेसन 1 कप
पानी 3 कप
तेल 1 टेबल स्पून
हींग 1 पिंच
लाल मिर्च पाउडर 2 टीस्पून
हल्दी पाउडर 1 टीस्पून
धनिया पाउडर 2 टीस्पून
अमचूर पाउडर 1 टीस्पून
अदरक 1 इंच (कद्दूकस किया हुआ)
कटी हरी धनिया 1 टेबलस्पून
नमक स्वादानुसार
तेल कतली सेकने के लिये
आप चाहे तो बिना सेके भी कतली ग्रेवी में डाल सकते हैं जैसा मैने किया।

ग्रेवी बनाने के लिए हमे चाहिए 
प्याज 2 (बारीक़ कटा)
टमाटर 3
हरी मिर्च 2
अदरक लहसुन पेस्ट 1 टेबलस्पून
दही 1/2 कप
धनियापत्ती 2 चम्मच
नमक स्वादानुसार
लाल मिर्च पाउडर 2 टीस्पून
धनिया पाउडर 2 टीस्पून
हल्दी पाउडर 1/4 टीस्पून
तेल 2 टेबलस्पून

कतली बनाने की सारी सामग्री को एक साथ अच्छे से मिक्स कर लें।
एक कड़ाही में बेसन के घोल को डाले और लगातार चलाते हुये तेज आंच पर पकाये, उबाल आने के बाद लगभग 4- 5 मिनिट तक मीडियम फ्लेम पर लगातार चलाते हुये पकाये।

किसी प्लेट में तेल लगाकर घोल फैलाये और ठंडा होने के लिए रखें। ठंडा होने पर कतली काट ले और तवे पर टिक्की की तरह सारी कतली को शैलो फ्राई कर लें। चाहे तो बिना तले ही रखे। 

ग्रेवी की विधि

दही को हरी मिर्च और टमाटर के साथ पीस ले। 
कड़ाही में तेल गरम करे, प्याज डालकर लाल करें, अदरक लहसुन का पेस्ट डालकर 2 मिनट भूने, हल्दी पाउडर, धनियां पाउडर और लाल मिर्च पाउडर डालें। इस मसाले में दही और टमाटर का पेस्ट डाले और धीमी आंच पर तेल छोड़ने तक भूनें। पानी डाले और तेज आंच पर पकाएं, और उबाल आने के बाद नमक डालकर 3 से 4 मिनट तक धीमी आंच पर पकाएं। ग्रेवी पक जाये तो फ्राई की हुई कतली डाल दें और धीमी आंच पर ढककर 2 से 3 मिनट के लिए छोड़ दें। गैस बंद कर दें और हरी धनिया से सजाकर सर्व करें।