Falafel Flatbread | Vegan, gluten free flatbread recipe| Snack idea for kids

Though I don’t feel proud of myself quite often, just looking at this falafel flatbread is making me swell with pride that this is homemade by me. 😍 And how happy I am to share this with all of you as I know you will feel the same emotion when you bake these cute little breads for your family. ❀️

I am part of many facebook food groups and my news feed is always filled with delicious looking food posts by members of various groups (which I why I don’t browse fb when my son sleeps on me during evenings. Looking at fb makes me hungry and I can’t move 😭😭). Other times when I browse, I keep saving posts which attract me and these breads were one among them. As I checked the recipe, it was super easy. So I was so inspired that I made it the next day itself (for my love for falafel specially falafel wraps from our nearby Freshway cafe. Yum! πŸ˜‹).

And the kids loved the bread so much that it got over and I hardly got a bite. πŸ˜„ So after that, these have become a weekly fare at my house for evening snack as the kids love it a lot (kids food preferences rule here πŸ˜…). Also did I mention it’s less job for me too. Just grind everything, spread on a plate, dump into the oven. Done! Easy peasy! 😁

Did you notice how beautiful do they look and I loved how the pictures came out too. Here’s one with the tomato plant in our garden filled with different plants (My husband’s babies, his love, his life πŸ˜„).

My orange thread also shows up in most of my pictures. It’s actually a prasad from Hanuman temple in Moodbidri near Udupi. I have been a devotee of Hanumanji since a child and used to wear his pendant until marriage. Whenever I feel scared, worried, lost, I hold the thread and feel he is always with me. I also have made a ritual to listen to Hanuman chalisa daily and also chant the Hanuman stothra with my kids before sleeping so that they don’t have bad dreams.

And *like always😬* I deviated from the main topic but I love sharing bits about my personal life with all of you as I consider all my readers, a part of my extended family. Hope you try this flatbread and if you have any doubts, please message me. It will be pleasure to help! ❀️

RECIPE:

Adapted from: CookwithK

Ingredients: { Makes about 4 regular bread sized flat breads}

1/2 Cup dried white Chickpeas

About 20 sprigs of Parsley leaves

About 10 sprigs of Coriander leaves

1 small sized Onion, roughly chopped

3 to 4 Garlic cloves, roughly chopped

1 Green chilly, optional

1/2 tsp Cumin powder

1/4 tsp Pepper powder

1/4 tsp Baking soda

Salt to taste

1/4 Cup + 3 Tbsp Chickpea powder or Besan

1 Tbsp Oil (I use coconut oil)

Oil for greasing the plate

Step by step recipe:

1. Soak the chickpeas in atleast double the water for 8 to 10 hours. Drain the water.

2. Add the chickpeas along with parsley leaves, coriander leaves, green chilly, onions, garlic, cumin powder, pepper powder, salt and baking soda into a food processor.

3. Grind, pulsing several times till it turns into a coarse grainy mixture. Pour into a bowl. Do NOT add water while grinding.

4. Refrigerate for 30 mins. Then remove and add chickpea flour. Mix well using your hands. It will be a loose mixture and not very firm, but still held together. Also add oil and mix well.

5. Preheat the oven at 200 C for 10 mins. Grease a oven proof plate generously with oil (or use parchment paper). Add this mixture over it and flatten evenly into a thin layer using your fingers as shown.

6. Bake in the center rack of your OTG (or with both rods on or in bake mode of your convectional mode oven) at 200 C for 20 to 25 mins till the edges get brown and the center is not soft, free from raw mixture and cooked well.

7. Now let it cool completely. Cut into squares or rectangles using pizza cutter.

8. While serving, top with cream cheese or hung curd along with pepper powder and add cucumber slices, tomato pieces, parsley leaves and olives. Get creative and garnish as you like!

Notes:

* No need to cook the chickpeas. It is soaked and ground directly with the herbs and spices.

* If you don’t have parsley, substitute with more of coriander leaves.

* I make this even without onion or garlic and it does not make much difference to the texture. So if you don’t eat onion/garlic, you can skip it.

* Be sure to grind the mixture to a coarse mixture and not smooth paste.

* Do NOT add water while grinding.

* It takes me 1/4 Cup + 3 Tbsp Chickpea powder to get the mixture bind perfectly. More chickpea powder might make the flatbread dry. So don’t add more than the mentioned measurement.

* I used coconut oil. You can use any oil that you use.

* Make sure to generously oil the plate so that the flatbread does not stick to it. Or use baking parchment. I always prefer oiling my plate though.

* Don’t keep opening the oven door atleast till 20 mins into the baking time. Mine takes exactly 25 mins to bake perfectly.

* They are dry on the surface but moist and soft inside. Don’t over bake as it can lead it to become hard.

* Topping with cream cheese is our favorite!

* You can also top it with Homemade Hummus or Eggless Mayonnaise. I have shared the recipe on the blog earlier. Garnish with veggies of your choice.

* These flatbread last well at room temperature for couple of days. Mine gets finished off before that by my family.

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help.

Jowar Vegetable Bhakri

I have mentioned before that I always believe in following our age old traditional recipes for a healthy lifestyle. So when I found a youtube channel through food groups named NK Food & Lifestyle by Mr Krishnamurthy Setty sharing similar beliefs as mine, I felt happy and subscribed instantly.

I don’t follow many channels just for the sake of it, but only those whom I really feel are worthy enough (I am choosy that way πŸ˜„). This channel is in Kannada language showcasing Uttar Karnataka dishes, which makes me even more interested being from the south part of Karnataka. All their recipes are unique, simple and healthy, making me want to try that time itself.

This Jowar Bhakri, which they call as thalipittu was tried following their video, even though I chose to make it as thick ones rather than thin as my kids prefer that way and it’s easier too (for the busy mommy me πŸ˜€). My kids, specially my 2 year old son loved it so much that he became a fan of it. Can you believe this has radish too in it which goes into the tummy in a secret way 😁. We all loved it very much. A must try recipe for sure!

On a side note, I read something which made me think a lot (me and my best friend – my thoughts πŸ˜…). I was reading about how we should be kind and supportive even to strangers as we don’t know what they must be going through. We all have that facade which we show to the world but inside we might be suffering which is hidden deep inside us. So, as much as possible we must show empathy towards everyone. Have you ever noted how kindness showed by a stranger increases your faith in humanity? And what if you were the person who was kind to someone whom you don’t even know, without expecting anything in return? Doesn’t that make you happy?

That happiness is what I feel while sharing about Mr Krishnamurthy Setty’s youtube channel. He thanked me many times when I shared my feedback and said I would be writing about his channel on my blog. The way he expressed gratitude made me confident that I am on the right path.

So, support everyone, even strangers without expectations and love your loved ones with all your heart without conditions. Though expectations are human nature and unconditional love is not easy at all, once we experience it, we understand life fully. ❀️

After this long heartfelt writeup, here’s sharing the recipe with all of you. Do try. This comes out very delicious. Happy and healthy cooking!

RECIPE:

Recipe adapted from: NK Food & Lifestyle

Ingredients: {Makes about 7 to 8 thick Bhakris}

1 Cup Jowar flour

3/4 Cup Whole wheat flour

1/2 Cup Chickpea flour or Besan

1/4 Cup finely grated Radish

1/4 Cup finely grated Carrot

1/4 Cup finely grated Cucumber

1/4 Cup finely chopped Onion

1/4 Cup finely chopped Coriander leaves

2 to 3 Green chillies

Salt to taste

Ghee to cook the Bhakris

Step by step recipe:

1. Take Jowar flour, wheat flour, chickpea flour and salt in a bowl.

2. Now add finely grated Radish, carrot, cucumber and finely chopped onion, coriander leaves and green chillies.

3. Mix everything once with hands so that the veggies mix well into the flours. Now if making thalipeet, add very little water and make into a soft dough. Since I made Bhakris, I added water to bring it to a thick dosa batter consistency (about 1 1/2 to 2 Cups of water).

4. Now heat a dosa pan and add a ladle of dosa in the center of the pan. Spread to make a thick dosa. Drizzle ghee over the surface.

5. When the surface cooks, flip and cook for about 1 to 2 mins.

6. Serve hot with butter and a chutney of your choice.

Notes:

* I refrigerate the leftover batter for use the next day. It lasts well and there is no taste change in the Bhakris.

* Skip radish if you don’t have but it’s a great way to include the vegetable in your diet as you can never find out that the bhakris have radish in it.

* I have not tried these Bhakris without wheat flour. So can’t say about the result.

* Chickpea flour gives a good flavour to this. So don’t skip it.

* You can spread it like thalipeet but I find them making like Bhakris easier.

* Cook both sides well as this takes time to cook than regular Bhakris due to Jowar flour in it.

* I served these with Coriander leaves chutney. For the chutney, grind together coconut with green chillies, ginger, coriander leaves, salt with little water to a smooth paste. Season in coconut oil with mustard seeds and curry leaves.

* You can check all my bhakri recipes in this recipe compilation post.

Til Jaggery Burfi | Easy 15 min, 3 ingredient sweet recipe

I was supposed to write this blog last night after putting my kids to sleep but their tired mommy fell asleep before them πŸ˜… and so here I am, writing it atleast before they wake up (and the double storms start 😁😁). Had a great sleep after long though, with so many dream sessions. I have been a person who gets loads of dreams, about people whom I think of during daytime, about places that I wish to go, some hidden desires which only I know about, all of it gets fulfilled (atleast πŸ˜„) in my dreams ❀️. And I remember it even after I wake up. Am I weird or is it the same with all of you too? πŸ˜€

Anyhow, after some heart to heart talk, let me get back to these burfis which I am sharing as it is Makara Sankranthi in two days. Til and Jaggery are important ingredients that people consume on the festival in different forms like ladoos, chikkis, burfis and many other ways. Makara Sankranthi is celebrated all over the country marking the end of winter with the sun starting it’s northward journey or the Uttarayan journey and signifies new beginnings.

I love how each of our festival gives such positive vibes and also the dishes consumed are so healthy. Til and jaggery are both warm foods to the body, also loaded with health benefits, so this festival makes sure we consume it atleast on this day.

Hope you all try this easy to make Burfi which requires only 3 ingredients. I always prefer to make such quick sweets as I don’t like to spend my whole day in the kitchen for sweets. Also, this is very healthy and perfect for the festive occasion as well. Wishing you all a very happy Makara Sankranthi. πŸ™πŸ™

RECIPE:

Ingredients: { Makes about 12 small pieces of burfis}

1 Cup white sesame seeds/ Til

1/2 Cup Jaggery (I use powder)

2 Tbsp Ghee

Sliced almonds for garnish (optional)

Step by step recipe:

1. Roast 1 Cup sesame seeds in a pan on medium flame till it starts browning on the edges. Don’t allow to burn as it can taste bitter. As soon it starts turning brown, remove onto a plate. Allow it to cool. Now powder coarsely in a mixer.

2. Now add 2 Tbsp ghee, 1/2 Cup jaggery and 2 Tbsp water in a pan. Allow jaggery to melt in the water and form bubbles on top like shown.

3. Immediately reduce flame to medium and add the powdered sesame seeds. Mix well continually for about 3 to 5 mins till everything comes together and the mixture leaves the sides of the pan.

4. Keep a plate greased with ghee ready. Pour this mixture and spread evenly using spatula. Allow it to cool.

5. Garnish with almond slices to enhance the beauty of the Burfi. Slice and serve.

Notes:

* Don’t burn the sesame seeds while dry roasting it. Sesame seeds get roasted quite quickly and we have to be very careful while roasting it so that it does not turn black. As soon as it starts turning browning, immediately transfer it to a plate to cool.

* Powder coarsely in the mixer. Gets done very quickly. Don’t grind too much as sesame seeds can leave oil.

* You can skip ghee for a vegan version but ghee adds a wonderful aroma.

* 1/2 Cup Jaggery + 2 Tbsp Water makes a correct ratio. Adding more water can make the burfi turn into halwa. πŸ˜€

* Add the sesame seeds powder as soon as you see bubbles forming in the jaggery water. Mix well for few minutes and then remove immediately. Keeping in the hot pan itself can make it form a crisp layer on the bottom.

* This Burfi hardens as you keep it. So don’t worry if it’s soft first. Just slice with knife and keep it to cool. Remove after it hardens.

* You can also add cardamom powder if your want and garnish with any other dry fruits too or just leave it plain.

You can also check my other 15 mins sweets recipe collection.

Barley Carrot Soup | Barley salad |Healthy soup recipe

Soup takes me back to the piping hot tomato soup in paper cups that used to be served during our 3 day long train journey to Bombay. My uncles lived there and we used to be so excited, waiting for the train to reach the destination yet enjoying every bit of the journey too. Me and my brother would sit close to the window seat, watching trees, fields and mountains pass by, counting the number of bogies in goods trains while waiting for food hawkers to come, to buy their snacks. 😍

Among them, tomato soup used to be sold early in the morning and I specially would wake up early for it (sacrificing my precious sleep for that delicious soup πŸ˜…). As soon as they started calling out, soup.. soup.. I would wake up my father asking him to buy one for me (spoiling his sleep too 😬). But the feel of drinking that tasty hot soup while looking outside the window of the train, enjoying nature come alive early in the morning with the background music of birds chirping, is something which can’t be replicated at all. Which is why even after so many years, it is as fresh in my memory. ❀️

After that, if there is any soup I loved, it is my mother’s tomato soup. I can never forget how lovingly she made it and we used to enjoy it together in small steel bowls with mickey mouse spoons (😍) sitting together chatting away (major missing 😭).

It is the same recipe that I am sharing today but have included barley in it too. Barley was brought home by my husband as he wanted me to taste it after eating it in his company “canteen” (as he calls it but it is no less than a restaurant which offers so many delicious options in the buffet). He said soup and salad with it tastes delicious and I looked through few recipes on how to cook it and combined it with Amma’s soup recipe.

It tasted really good and I loved the soft texture of Barley. Funniest part is when I made the soup for the first time and was serving my son, he asked me what was in the other bowl too. I said salad. He asked me to mix both in his bowl. I told him that’s not the way to eat it but he still was confident he wanted to eat it that way. πŸ˜… So I gave in and served him exactly that way. (Tip to survive motherhood: Give in if it’s safe to do before tantrums start. 🀣)

And he could not stop saying “Amma, yummy!!” with every bite while I was very surprised at this weird combo. πŸ™„ Then, when we tried it, it was delicious for real. πŸ˜„ The bite of cucumber, carrots and onion gave a great texture as well as flavour to the soup. Since then, we have been eating this soup the same way. πŸ˜€ Huge credits to my two year old boy for showing us the right way to enjoy this soup. 😍

Sorry for the super long write up. Did not realise how lengthy this turned out to be but don’t feel like cutting it short too. You can always skip if it bores you. 😁 Hope you all try this healthy, filling and tasty soup. Happy and healthy cooking!! Happy winters too. The best time to enjoy soup! ❀️

RECIPE:

Ingredients: { Serves 4 }

1/2 Cup Barley (I make both soup and salad using this measure)

1/2 a large Carrot (about 1/2 Cup chopped)

1 medium sized Tomato

1 small sized Onion

Red chilli powder to taste

Salt to taste

Step by step recipe:

1. Wash barley well and soak in about three times water overnight or for 6 to 8 hours. This makes barley soft and aids in digestion too.

2. Then drain water from it and add to a pressure cooker. Add water a little above the level of barley (about 2 cm) and pressure cook till soft. It takes me 1 whistle on high flame and then reduce to medium flame and keeping for 10 mins. It gives me perfectly cooked barley.

3. At this point, I remove 1/2 Cup of this cooked barley and add to my salad (will share the recipe of that in the notes towards the end of the recipe.) It leaves me with 1 Cup of cooked barley. Just add chopped carrot, onion and tomato along with 1/2 Cup water.

4. Pressure cook for about 3 whistles on high flame or cook till the carrots turns soft. Allow it to cool.

5. After it cools down, puree it in a mixer. Leave some cooked barley without pureeing as it gives a wonderful bite to the soup. I leave about 1/2 Cup of cooked barley.

6. Now add the blended puree back into the pressure cooker and add red chilli powder and salt. Also add water to make it into your desired consistency. Bring to a boil and cook for about two mins. Soup is ready! Garnish with Coriander leaves. Serve with croutons or bread sticks.

Notes:

* You can garnish with butter, cream or pepper or anything you like. I make it very basic as my kids love it this way.

* My son enjoys this soup along with salad in one bowl. It makes for a tasty and filling snack or a meal in itself.

* For the barley salad, add finely chopped cucumbers, onions, tomatoes, carrots, coriander leaves and green chillies (optional) in a bowl. Add cooked barley with salt, pepper powder and lemon juice. Mix well.

* Barley absorbs a lot of water when pressure cooked. So add atleast about 2 cm level of water more while pressure cooking it.

* I soak Barley when I remember. Drain the water after 8 hours and refrigerate. This lasts well for couple of days. So when I need to make it, I already have the soaked barley. So can make both the soup and salad instantly.

* Adding more carrot or onions can make the soup very thick and sweet. So if you are not a fan of sweet soups, you can reduce the amount of both.

* Don’t add all the barley while pureeing. Save half of it as it gives a good bite to the soup.

* The soup thickens as you keep it. So if you are making ahead, you might need to add little water to bring it to desired consistency.

* These are the other soups that I make regularly.

# Narangi Shorba (Orange flavoured Pumpkin soup )

# Easy Cream of Mushroom soup

Peanut Jaggery ladoos | 2 ingredient easy Ladoos

I am someone who gets emotional and get tears very quickly (no matter how much I show that I am strong from outside πŸ˜€) and right now I am having tears of joy in my eyes. The reason is that the blockade which was imposed on Qatar (where I live) by some neighboring countries has been lifted after more than 3 years. It is definitely a happy news for people living here as well as people in those countries as finally things have got normal like before (most importantly many families reuniting ❀️).

It takes me back to the time when this sudden blockade was imposed. We were really worried as we did not have much grocery, veggies or milk as people were stocking up everything. The supermarkets were empty. Milk and milk products which used to come from Saudi and UAE stopped coming. There was utter chaos.

But our King handled everything very well and within few months, we became self sufficient with milk industry doing great production and even fresh veggies being available locally. Really proud of him, the way the situation was managed. πŸ™Œ

Now when things have got back to normal, it makes me happy that whatever misunderstanding there was between the countries have been solved and they are back together like before. I don’t belong here and mostly will shift back to India within an year or so, but that does not stop me from being proud of this country and celebrating this happy news. ❀️

So here’s sharing a very easy 2 ingredient Peanut Ladoo that I learnt from my friend Trupti Rao who is a great cook and someone who encourages me a lot. Thank you so much dear for your amazing recipe. We all loved it a lot. ❀️

Dedicating these ladoos to Qatar πŸ‡ΆπŸ‡¦. May this country always be as amazing as it is and more power to our King. πŸ™Œ

RECIPE:

Ingredients: {Makes about 10 ladoos}

1 Cup Peanuts

1/2 Cup Jaggery powder

Step by step recipe:

1. Dry roast the peanuts on medium flame till the peanuts get brown spots on it showing it has got roasted. Don’t burn it. Remove as soon as it starts getting brown spots. Allow it to cool.

2. If using peanuts with skin, you need to remove the skin after the peanuts cool down. Since I have used skinned peanuts, I have skipped this step.

3. Add to a mixer along with jaggery powder or grated jaggery.

4. Now grind the mixture,not in one go but pulsing, removing after few seconds and scraping the sides, grinding again and repeating till peanut leaves oil and the mixture turns little wet from powder form. It took me about 5 times of grinding, scraping the sides and grinding again till I got the perfect mixture.

5. Now add to a bowl. Take little quantity of mixture in your hands and form small ladoos by pressing well using your palm and fingers.

6. Do the same with the rest of the mixture.

Notes:

* Store in a moisture free container. Lasts well for couple of days. Mine gets finished off by then.

* If using peanuts with skin, roast, cool, remove skin and then add to the mixer.

* Roast on medium flame only and remove as soon it starts turning brown. Else burnt peanuts will have a bitter after taste in the ladoos.

* Use grated jaggery instead of powdered ones.

* Main part here is grinding it till it turns from powder to slightly wet but not such that peanuts leave oil completely. So just pulse (grind only for few seconds), scrape the sides of the mixer and continue doing so. I usually check if I can form small ladoos. If I can, it means the mixture is ready.

* Learning to bind ladoos takes few attempts to get perfect but once you get the knack of it, it’s very easy. Just take a handful of mixture in your palm and continue pressing while opening and closing your fist giving it the shape.

* You can check my Wheat jaggery ladoos/ Churmundos recipe too. Very easy to make and tastes heavenly.

* I also make Peanut Jaggery Ubbattis or Holiges or Puranpoli which comes out very delicious.

Collection of “no rice” dosa recipes

My regular readers know how much my kids love dosas. So much that anyday you come to my home, you will find dosa batter ready, either fermenting or in the fridge (and if you don’t find it, don’t worry, I can magically make some instant dosas for you too 😍). It is also very handy for those sudden hunger demands by the kids, especially my son who feels very hungry after his evening nap and says, “Amma, bobbo jayi.” (I want dosa in baby Konkani 🀩)

We have a little game after he wakes up where he being held in my arms, shows me the way to the kitchen and points to what he wants to eat. I purposely do a little wiggly kind of walk (the never growing child in me πŸ˜…) to make him laugh and that brightens him up. Then it finally ends in him pointing to dosa batter bowl. So I always have any one variety of dosa batter ready for him (my little “bobbo” lover boy ❀️).

My readers also love the dosa recipes that I post and always request for more “no rice” dosa recipes. So I decided to finally compile all my dosas which don’t contain rice and I was surprised to find that I had so many of them. This is one compilation I enjoyed making as it was like playing treasure hunt with my blog. πŸ˜‚ Hunting dosa recipes without rice which is indeed no less a treasure for my readers requesting for it (sorry for the poor joke 😬).

Anyhow, hope this is useful to all of you. Happy and healthy cooking! Enjoy dosa making! (That rhymed!) πŸ˜„

Instant “no rice” Dosas/ Bhakris:

1. Rava Bhakri/ Instant Semolina dosas: These are one of the oldest variety of Konkani breakfasts and my family favorite too. If I forget to soak for regular dosas, Rava Bhakri it is for breakfast the next day. Also makes for a quick snack option. Tastes oh so heavenly with butter. ❀️

Recipe here: Rava Bhakri/ Instant Semolina dosas

2. Instant Cucumber dosas: This is a variation to rava bhakri with the addition of grated cucumbers which makes it even aromatic and healthy along with being super delicious. When I have to finish off those leftover cucumbers, I make these dosas.

Recipe here: Instant Cucumber dosas

3. Eggless Tomato Omelette: Being from a vegetarian family, the only Omelette we knew as a kid was this eggless Tomato Omelette which Amma made with loads of love. She always made sure I got the omelette with the maximum number of tomato pieces in it. 😍

Recipe here: Eggless Tomato Omelette

4. Instant Oats Vegetable Bhakri: This is our favorite evening snack and is super filling too. Best way to get oats and veggies in our diet. Add loads of green chillies and coriander leaves. Tastes super yummy with butter and simple coconut chutney. ❀️

Recipe here: Instant Oats Vegetable Bhakri

5. Instant Oats Poha dosas: A soft yet delicious dosa which can be made instantly yet tastes like regular dosas. Awesome combination with sambar making it a complete meal in itself.

Recipe here: Instant Oats Poha dosas

Dosas which don’t need fermentation:

1. Moong sprouts and Oats dosas: My kids don’t eat sprouts as it is, so this is my way to include sprouts in their diet in their favorite way, the dosa way! πŸ˜„ The way our brain works overtime in motherhood. πŸ˜‚πŸ˜‚ Turns out so delicious too! No fermentation required makes it very easy too.

Recipe here: Moong sprouts and Oats dosas

2. Masoor dal dosas: One of the most tried and loved recipe by my readers. Try masala dosa with this and it tastes amazing. ❀️

Recipe here: Masoor dal dosas

“No rice” Dosas with millet flours:

1. Ragi Set Dosas: A dosa that I make atleast weekly once to include the wonder millet, Ragi in our diet. Turns out so soft and delicious. My daughter calls it “chocolate” dosas since she was a baby and even now at almost 6 years. 😍

Recipe here: Ragi Set Dosas

2. Urad – Jowar flour dosas: I feel this is the best way to include Jowar flour in our diet. Yet another weekly once breakfast in my house as kids love it. Kids food preferences rule in my house. πŸ˜€

Recipe here: Urad – Jowar flour dosas

Other “no rice” dosa recipes:

1. Oats mixed dal dosas: A dosa for which I have got many compliments from readers for making them so evenly and also for the gorgeous colour. One of my readers have even commented that it looks machine made and there’s magic in my hands that it has been crafted to perfection. πŸ˜€ So these dosas are indeed very special for me. ❀️

Recipe here: Oats mixed dal dosas

2. Broken wheat Mixed dal dosas: These are one of my recent additions on the blog but tried and loved by so many of my readers. They loved how healthy yet tasty it turns out without missing rice in the dosa at all.

Recipe: Broken wheat Mixed dal dosas

3. Urad whole moong dosas: These are my favorite because I can make both idlis and dosas with this batter. Also a great way to include whole moong in my kids’ diet as they don’t eat moong as it is.

Recipe here: Urad whole moong dosas

4. Urad wheat flour dosas: This was my last recipe that I posted on the blog. Learnt it from my friend Vinanti and have turned out to be my kids’ favorite. They eat more dosas (touchwood!) when I make them. I absolutely love the gorgeous colour that it turns out. ❀️

Recipe here: Urad wheat flour dosas

You can check all my dosa recipes here: DOSA CORNER

You can check all my idli recipes here: IDLI STAND

I have made two other recipe collections. You can check them out.

Healthy Cakes and Bakes:

Healthy sweets that can be made under 15 mins:

Urad – Wheat flour dosa | “No rice” dosa

Though I had been trying different “no rice” dosas due to reader requests, it eventually has led to my kids loving it over rice based ones and now Ragi set dosas and Jowar flour dosas have become their favorite. It is easier for me too as I need to grind only urad dal and just mix in the flours. (Also saves my temper as running the mixy is like curfew time in my house as my daughter hates the sound. So she keeps asking every 30 seconds if it’s done. πŸ™„πŸ˜„ #justmotherhoodthings πŸ˜‚)

As I have already mentioned before, if anything keeps me sane sometimes, it’s music. Today when I finished my work and opened youtube to listen to cover songs (I am loving covers more than the originals now ❀️), I found a singer, Simran Sehgal. Loved her sweet voice and when I checked her videos, most of them were my favorite songs which I had forgotten about. Especially old ones like Hum Bewafa and Aap ki nazron ne.. I went mad at her song choices and beautiful singing (music crazy meπŸ˜‚). Here’s sharing the playlist for music lovers like me – Simran Sehgal songs. Hope you enjoy it. 😍

Finally here’s the dosa recipe which I learnt from my friend Vinanti Gouri through a common food group that we are a part of. They come out so delicious that we all love it very much and I make it atleast weekly once. Glad to share this recipe with all of you. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 12 dosas }

1 Cup Urad dal (I use split ones)

1 Cup Wheat flour or Atta

Salt to taste

Oil or ghee to cook the dosa

Step by step recipe:

1. Wash well and soak the Urad dal for about 4 hours. Drain the water completely. Add 1 Cup water or as required and grind with salt to a fine paste. Pour into a steel vessel.

2. In another vessel take wheat flour. Add water while whisking it to remove lumps bringing it to slightly thick, smooth batter. (It takes me 1 1/4 Cup water for 1 Cup wheat flour)

3. Keep the batters to ferment separately at room temperature overnight or for 8 hours. Might take longer in cold weathers. After fermentation, the wheat flour batter leaves water on the surface. Discard that water.

4. Now mix the wheat flour batter to the Urad dal batter.

5. Now heat a dosa pan and add a ladle of dosa batter onto the pan. Spread as thin as you can. Add ghee and allow it to cook. The below dosa is crispy. If you like it soft, remove when it browns only slightly.

6. Repeat the same with the rest of the batter. Refrigerate the remaining batter and use later.

Notes:

* Remember to ferment the batters separately.

* Remember to discard the water that leaves at the top after fermentation. Else the dosa batter might turn runny.

* These dosas can be made soft or crisp. For soft dosas, don’t allow the underneath to brown a lot while for crisp dosas, cook till it browns completely. Also serve hot as keeping at room temperature makes the dosas soft.

* I serve them with Raw Onion chutney. Just grind coconut with green chillies, ginger, onion, tamarind and salt with little water to a smooth paste. You can season if desired. I don’t as my daughter does not like mustard seeds.

* Other no rice dosas: Ragi set dosas and Jowar flour dosas , Broken wheat mixed dal dosa , Masoor dal dosa

Gluten free Oats Pizza | Easy, healthy pizza recipe

If you had asked me some years back about gluten free food, I would have looked at you bewildered as I really had no idea about it. But as I started blogging, I started noting many gluten free recipes in food groups and have been getting many requests for it by my readers. So I had to share this Oats Pizza which was one of my successful trials sometime back (had to perfect it before blogging, hence the delay).

After the first try, I fell in love with it. ❀️ It was so delicious and I was hopping like a bunny at how amazing it came out. πŸ˜… Then I have been making it regularly for my kids whenever they crave for pizza and I felt it was a great way to include oats in their diet (hidden in their fav pizza πŸ˜€). Even though they are huge fans of my whole wheat vegetable pizza, this came into their favorite list too and they hardly know the difference.

I would also like to share some free gyan (πŸ˜„) about gluten free diet (for those new to it like me, other know-it-all people can skip 😁). Gluten is a protein found in wheat, barley and few other grains. People who have celiac disease have gluten intolerance where they get mild to severe allergic symptoms if they eat these grains. But doctors have advised people without this disease to not follow gluten free diet without any reason. So if you are planning to start one, do read well about it and make an informed choice.

As for me, as I always say, its always best to have a wholesome balanced diet including all kinds of healthy foods in different ways to keep it interesting, combining it with regular exercise or brisk walking.

Anyhow hope this recipe is helpful to those of you who love pizza, yet are on a gluten free diet or for people like me who love to try unique recipes 😁. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: {Makes 2 mini pizzas}

For the pizza base:

1 1/2 Cups Instant Oats

1 tsp Instant yeast

1 tsp Honey

1/4 tsp Salt

1/4 Cup + 2 Tbsp Water (approx) (+ 2 Tbsp water after rise time)

For the toppings:

1/2 Cup finely chopped Mixed veggies (I used a mix of capsicum, corn, tomato, mushroom)

1/4 tsp Salt

1/4 tsp Mixed herb seasoning

2 Tbsp Pizza sauce (or any regular ketchup)

1/2 Cup grated Mozarella cheese

Sliced olives for garnish as needed

Oil to grease the oven proof pizza plate

Step by step recipe:

1. Take instant oats in a mixer and dry grind it till it turns into fine powder. 1 1/2 Cups oats gave me 1 1/4 Cups oats powder. Takes about 5 pulses and gets powdered very quickly. Add to a bowl. Also add instant yeast, honey and salt.

2. Now add water little by little till it forms a dough. It should be slightly sticky but still firm. Took me 1/4 Cup plus 2 Tbsp water to form the dough for 1 1/4 Cups Oats powder.

3. Keep the dough to rest, covered in a warm place for 1 hour.

4. Meanwhile add finely chopped veggies, herb seasoning, salt in a bowl. Mix with spoon. You can also add chilli flakes and pepper powder for spicy pizza. I don’t add as I make for my kids.

5. When one hour is done, Preheat the oven at 180 C for 10 mins.

6. Grease the oven proof plate generously with oil. Also oil your fingers. Divide the dough into two portions and make two balls with it. Flatten it onto the plate with your fingers as thin as you can. In simple words, this is like flattening your Bhakris, thalipeeth or akki rottis. πŸ˜…

Note: Dough before resting for one hour will be slightly sticky and firm. After resting it will turn hard. Does not rise too but don’t worry, just add 2 Tbsp water to make it soft and it will be easier to spread using fingers. Also oiling your fingers will help you spread it thinly.

7. Now top this with pizza sauce or ketchup. Add veggie mix over it. Top with mozarella cheese and olives.

8. Bake in a preheated oven at 180 C for about 15 to 18 mins or till the mozarella cheese has a light golden colour to it. Bake in the center rack of your OTG or use both rods option or bake option in conventional oven.

9. Let it cool slightly. Then slice and serve with ketchup or chilli sauce.

Notes:

* You can use oats flour instead of instant oats. Just measure 1 1/4 Cups of flour and continue with the process.

* I have not used rolled oats in this recipe but you could try using. Just that the water required may be little more to form the dough.

* You could substitute honey with sugar but I chose it as it a healthier option while making no change in the output. It is just for yeast to bloom.

* If using dry active yeast, use 1 1/2 tsp of it. Proof it separately in warm water and honey first and then add to the powdered oats, salt mix.

* Dough before resting will be slightly sticky and firm. After resting it will turn hard. Just add 2 Tbsp water to make it soft and it will be easier to spread using fingers. Also oiling your fingers will help you spread it thinly.

* This dough does not rise like regular yeast based dough but don’t worry, the pizza crust turns out very well. Soft, yet firm and delicious.

* Don’t spread thick or else it won’t cook well. Spread thin and evenly.

* I always make mini pizzas with this as it is easier to spread than one large pizza.

* Remember greasing the oven proof plate well with oil so that the pizza does not stick to the plate.

* Bake till the cheese turns light golden in colour. It takes me exactly 18 mins but might be quicker or later depending on your oven. Keep an eye after 14 mins.

* This pizza tastes better when kept for about 10 mins at room temperature as the base turns firm. When it is hot, it is very soft.

* You can add chilli flakes or other seasonings to the pizza. I make this in a very simple way as my kids love this way.

* You can also try this easy whole wheat vegetable pizza which I am making since many years and is my kids’, their friends’ and also my readers’ favorite.

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook pageΒ Healthy cooking with mitha or on myΒ InstagramΒ handle and I would be happy to help.

Update:

Reader doubt: Oats absorbs more water , was 1/4 cup +2 tbsp water enough ?

My answer: Yes, it was enough for the first time before keeping it to rise. If you add more, it becomes very sticky and difficult to handle. After it rises, it absorbs all the water and becomes hard. Then add 2 Tbsp water again and make it soft enough to make it spreadable with oiled fingers.

Wheat Butter Cookies | Easy wheat jaggery cookies using 5 ingredients

As I start writing, I can’t believe this year has almost come to an end. 2020 has been a huge life changing year for me. A year which taught me many things. A year where I understood myself more than ever and an unforgettable year for sure. If you ask me why, it is the time I got being home bound , which otherwise was always filled with the chaos of busy life.

Would love to share some positives that this year has brought in my life with all of you.

# Restarted listening to music (my long lost love ❀️), all thanks to my favorite singer Arijit Singh and Spotify which was my best friend all throughout the year. Music is truly healing and I don’t know why I had forgotten it all these years. 2020 can be called the “musical” year of my life for the amount of songs that I have heard this year. πŸ˜…

# Found love in birds and nature ❀️. With all the time in the world, I started observing the birds sitting in the backyard and would spend hours there without getting bored looking at them fluttering around. Along with that, I found an amazing Insta handle of our family friend, @mvbhaktha through whom I saw many beautiful varieties of birds. Sharing one of my favorite here. The innocent eyes of the bird is which attracts me the most. 😍

# Got a little more closer to my Krishna by listening to his bhajans and also by reading more about the unconditional true love that Radha had for Krishna. It taught me the way to love truly in life, without any expectations and always praying for the happiness of our loved ones, no matter what happens. ❀️

# There are two youtubers who deserve mention as I spent most parts of these last few months looking at their videos. One is Patrick Micheal and the other is Shivesh Bhatia. Looking at Patrick sing, his magical voice, feeling the lyrics of the song, touches you so emotionally that my eyes welled up many a times listening to him. His singing is definitely very special and I am very happy to have found such a soulful singer. Sharing my playlist here if you like to listen too. It is mostly malayalam and tamil songs though.

# Shivesh Bhatia from “Bake with Shivesh” is a delight to look at and he is a boy with so much knowledge about baking that I am amazed each time. He has been my inspiration to bake and the Chocolate Chip cookies on my blog are his recipe. When I want to divert myself towards something productive, Shivesh videos it is!

Finally after all the talking about my year (hope it was not boring πŸ˜„) , I want to share about these cookies which are not only my kids’ favorite but became my neighbor’s son, Ryan’s favorite too. I had shared some with them for Christmas wondering if they would like it as it is made with wheat flour and jaggery. But when I got a message the next day by Ryan’s mother saying he loved it so much that he is sad that it got over, I felt so happy that he loved it and promised to bake again for him.

So I baked them again for him yesterday and these cookies are definitely special because of that. Ryan gave me a beautiful memory with these cookies forever and I will never forget how much he loves these. Also, it has given me confidence to try more cookies for next year. A new zeal for baking! ❀️

Here’s wishing all of you a very happy new year in advance. Hope you all have a wonderful year ahead filled with love and happiness. Loads of best wishes. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 10 cookies }

1/2 Cup Wheat flour or Atta (I use Pillsbury brand)

50 grams salted Butter (1/4 Cup)

3 Tbsp Jaggery powder

1/2 tsp Baking powder

1 Tbsp Milk

Step by step recipe:

1. Take wheat flour in a bowl. Add cold butter, directly out of the fridge, cut into small cubes into it. Mix with your fingertips till the butter and wheat flour mix well resembling coarse texture. (Make sure there are no large chunks of butter and all the butter has been incorporated well into the wheat flour.)

2. Now add baking powder and jaggery powder to this. Sieve it if the baking powder or jaggery has big granules.

3. Mix once really well. Then add milk and bring the dough together. The dough will be little sticky. Refrigerate this dough for atleast 15 mins.

4. Preheat the oven at 180 C for 10 mins. Remove the dough from the fridge and make small balls out of it. Flatten it and cut using cookie cutter into different shapes. Place them on a greased (generously with ghee or butter) oven proof tray.

5. Bake in the center rack of your OTG (or bake mode or with both rods on in your conventional mode oven) at 180 C for 10 to 12 mins. The sides of the cookies will turn slightly brown and the surface will change colour to pale golden. The center surface of the cookies will also be hard and not soft. If you bake more than 12 mins, it will turn crispy.

6. Allow it to cool down. It will harden as it cools. Initially it will be very soft but will turn crispy as it is kept at room temperature. Enjoy the cookies!

Notes:

* Store in a container free from moisture. Will last for 3 to 5 days if handled well.

* I always use only Pillsbury brand of wheat flour for all my cakes, cookies and bread. It gives a great flavour and perfect bakes. Have tried with other brands but it does not give the desired result.

* I used salted butter. Add a pinch of salt if using unsalted butter.

* Don’t melt or soften the butter. Take it directly out of the fridge, cut into small cubes and mix into the wheat flour, crushing the butter with your finger tips. Make sure there are no large chunks of butter left in the mixture.

* Don’t add more milk then mentioned as it can lead to the mixture being very sticky. If by mistake, your mixture has become sticky, refrigerate longer and it will be easier to handle.

* Jaggery powder can be reduced too to make it plain biscuits. The sweetness in this measurement is not much though.

* Refrigerating the dough is very important to give it that firmness so that the dough can be easily handled while shaping them into cookies.

* These cookies turn soft if made in big sizes (like my heart shaped ones) and crispy if made in small sizes (like the flower shaped ones).

* If you have under baked the cookies by mistake (you realize the cookies are breaking after it has cooled down), preheat the oven and bake for 3 to 4 minutes again and it will be firm.

* If you over bake these cookies, they can turn very crispy.

* Best is to keep an eye after 10 mins and take them out when they turn brown at the edges. Remember that since they are small, cookies continue to cook on the tray even after removed from the oven. So best is not to over bake the cookies.

* These are two other cookie recipes which are a huge hit with my readers:

Ragi Butter Cookies and Almond Butter Cookies

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook pageΒ Healthy cooking with mitha or on myΒ InstagramΒ handle and I would be happy to help.

Rajma Masala | No Onion No Garlic recipe

My husband’s aunt has asked us to take the “Solah Somavar vrat” which is fasting, without rice items for breakfast and eating only one satvik meal without onion or garlic on Monday for 16 weeks in a row.

Even though I am not someone who believes much in fasting, I am following it to respect her beliefs. My devotion to God is through bhajans and sthothras, along with talking with him believing he is always there with me ( My deep thoughts, example 1 😁).

So, even though I agreed to take the vrat, making no onion no garlic curries especially on days when the husband has to take lunch box is very difficult since he takes only north Indian dishes for his box. And all north Indian curries have loads of onions in it. That’s when I put on my experimental culinary cap and this Satvik Rajma Masala was born! πŸ˜…

The most important reason for me to add this recipe on the blog is my husband loving it like anything. And mind you, he’s not someone who is easy to impress (Precisely why I call him Mr Masterchef πŸ˜‚). Even though he can’t cook much, he criticises my dishes so well that even the tiniest mistake does not escape his taste buds πŸ™„πŸ˜„. That has been very difficult as a newbie married girl leading to many crying sessions πŸ˜‚.

Not now though. Now, it does feel sad sometimes but I go into my silent mode (inside my shellπŸ˜…) and then think that it’s for my own good and that’s how my cooking has improved this much (deep thoughts, example 2 πŸ˜‚). Honestly, that’s the truth too. His straight forward nature is the reason my cooking skills have improved. I have to thank him for that. πŸ™πŸ˜

So here’s sharing the Rajma Masala which my Masterchef judge of a husband loved so much that he found it perfect, much to my happiness. Hope you all try and love it too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients:

1 1/2 Cups Rajma or Kidney beans

2 large Tomatoes

1/2 inch Ginger piece

2 Cloves

A small piece of Cinnamon

2 Tbsp Ghee

1 tsp Cumin seeds

1 Bay leaf

A pinch of Hing or Asafoetida

1/4 tsp Turmeric powder

1 tsp Red chilli powder or to taste

2 tsp Everest Chole Masala (the secret ingredient 😍) *can use any other masala but this is really very flavourful

Salt to taste

Coriander leaves, finely chopped to garnish

Step by step recipe:

1. Soak the Rajma is atleast thrice the water overnight or for 8 hours. Drain the water, add to a pressure cooker and add water only to soak it. Pressure cook till it turns very soft (this step is very important to get a good, thick gravy).

2. Grind tomatoes with ginger, clove and cinnamon to a fine paste.

3. Now heat ghee in a pan, add cumin seeds and allow it brown. Also add Hing and bay leaf. Now add the paste and allow it to cook really well sauteing in between. It should start leaving the sides of the pan.

4. Now add Turmeric powder, red chilli powder and chole masala powder along with salt. Mix well. Now add the cooked Rajma.

5. Cook till it comes together as a thick gravy. Mash the Rajma slightly using the back of the ladle or masher.

6. Garnish with coriander leaves and serve hot with rice. I serve with Jeera rice.

Notes:

* The main part here is cooking the Rajma to really soft that it’s almost buttery kind of soft, should easily mash between your fingers. That gives a thick gravy.

* Also don’t add much water while pressure cooking. Add water only till it soaks the Rajma.

* The number of whistles or the time for pressure cooking depends on your stove and pressure cooker. In my steel cooker and electric stove top, it takes about 6 whistles and then keeping till the cooker cools down completely.

* Everest Chole Masala really gives a good flavour to this curry. You can use any masala powder which you like.

* If you are not fasting, you can add an onion and about 3 to 4 garlic cloves and make paste with ginger, cloves and cinnamon first. Fry that in ghee and cumin seeds first till raw smell goes and then add the tomato paste. Continue the rest like the above curry. It tastes delicious too.

* The gravy thickens as you keep it and tastes best after couple of hours when the Rajma absorbs all the masala.

* For Jeera rice, Heat oil in a pan and add cumin seeds along with finely chopped green chillies. Add washed rice, salt and water. Cook till the rice turns soft. Garnish with coriander leaves.

Join me in my journey with a foodie husband and hungry kiddos while I make them eat healthy!