Category Archives: Breakfast time

Instant Sweet Appo | Wheat Jaggery appe | Easy Sweet Paniyaram | Godu Appo

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The bowl of sweet appes that you can see above has been finished off by my sweet 3 year old son as I write this. After I made it and gave him one, he took a bite and asked me innocently, “mmm yummy Amma, ye hotel?” πŸ˜„. I felt very happy and like a chef that my son found the appes so good that he thought they were from hotel. 😍

He wanted more and finally ate the whole bowl of it. My heart filled up as a mother by seeing him eat happily and I wanted to share my happiness with all of you too as soon as possible. So, sat to write down this blog now itself. ❀️

These appes were one among the first I learnt to make when I got the Appe pan as we have grown up eating them. My kids love it a lot and I make it regularly for them as a tasty snack. It’s so quick to make yet fills up their tummies in a healthy way. ❀️

I also want to share a glimpse of my kitchen counter with all of you today seeing which makes me very happy each day. I love arranging it and love to keep the house clean. Took this picture to send my Amma and felt like sharing with you all too. A peek into my kitchen and my favorite place in the house. 😍

The popsicle molds are my recent purchase and I am loving making new varieties of fruit popsicles each day for the kids. Their excitement while enjoying them is one of a kind. 😍 Will share the recipes when I find time. ❀️

Hope you all loved reading this blog. Do try these appes and I am sure you will love them. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 24 small sized appos }

1 Cup Wheat flour (Chapati Atta)

1/2 Cup Jaggery powder or to taste

2 to 3 Tbsp freshly grated Coconut

A pinch of Salt

1/4 tsp Cardamom powder

1/2 Cup Milk

1/2 to 3/4 Cup water (to make the batter)

1 small Indian Banana (1/4 Cup mashed banana)

Ghee to cook the appos

Step by step recipe:

1. Take 1 Cup wheat flour, 1/2 Cup Jaggery powder, about 2 Tbsp freshly grated coconut, salt and Cardamom powder in a mixing bowl.

2. Add 1/2 Cup Milk and water (1/4 Cup each time) to make a slightly thick lump free batter. It takes about 1/2 Cup to 3/4 Cup water to make this batter depending on the brand of wheat flour and how much water it absorbs. The consistency should be neither very thin nor very thick. It should be thicker than dosa batter.

3. Now add the mashed banana to the batter. Mix well. I add 1 small Indian Banana which is 1/4 Cup when mashed.

4. Now heat the Appe pan and when it becomes hot, reduce the flame to medium. Now add a drop of ghee in each of the holes of the pan. Add one spoonful of batter in each of them. Don’t keep the flame on high as the appes may turn black in colour. Always keep the flame on medium to get golden coloured appes.

5. Cover and cook for a minute or till the surface looks slightly cooked.

6. Flip and cook for a minute again.

7. Serve them warm or at room temperature. Tastes so yum! 😍

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Notes:

* You can skip banana if you don’t have but trust me, these appes taste really heavenly with the banana flavour and the slight bite of bananas in them.

* If you are not adding bananas, you will need to add a pinch of baking soda to help the appos fluff up. I don’t like to use soda and hence I add bananas everytime while making appos.

* This is how I make Wheat banana pancakes too. So you can use appe batter to make pancakes.

* The measurements I have shared above works very well for me. You can add or reduce jaggery, coconut and milk as per your taste.

* Always cook the appes in medium flame for perfect golden coloured appes.

* I also make Mixed dal Appes which comes out delicious. You can check the recipe here.

Variety Idlis compilation | Different types of Idlis | More than 21 varieties

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As I started compiling all the 21 varieties of Idlis for this post, I got nostalgic and went back to the memories of my first few months here in Qatar when I hardly knew to cook nor to make idlis. I only made dosas or upma for breakfast and idlis were a luxury when we visited any South Indian restaurants (I remember I used to crave idlis so badly 😍).

So the next time when I visited my parents in Kochi, my dad took me to Broadway ( a place known for its large collection of utensil shops and all kinds of shops that you can think of πŸ˜„). There he bought me this small Idli steamer or Pedavan as called in Konkani and since then, this Pedavan has been my true friend in the kitchen. 😍

Drumstick leaves idlis in my Pedavan 😍

It was in 2012 that my dad gifted me this steamer and I never thought that in 2021, I would be compiling 21 varieties of Idli recipes in my blog. What a wonderful coincidence there! ❀️

This post was long pending and I am happy that finally today I got the time, mood and energy to complete it. Hope you all have a great time making these idlis. Happy and healthy cooking! ❀️

* Click on the images or the names for the recipes. *

Varieties of Idlis:

Instant Idlis – Idlis that can be prepared instantly without the need of soaking or fermentation.

1. Instant Poha IdlisThese idlis taste as good as regular white idlis but can be made instantly with very few ingredients. A kind of magic idlis these are! 😍

Recipe here – Instant Poha Idlis

2. Instant Rava Idlis – Rava Idlis were among the first idlis that I learned to make in my cooking journey. Before trying these, I had thought rava idlis were made only in restaurants and now, I laugh at my thought then. πŸ˜€ Very quick to make yet comes out so delicious, these idlis definitely can be made quite easily at home.

Recipe here – Instant Rava Idlis

3. Instant Oats IdlisThese idlis are a regular at my place as my kids love it a lot. Great way to add oats in our diet. So soft and tasty idlis, you can never say it has oats it it.

Recipe here – Instant Oats Idlis

4. Instant Ragi IdlisA variation from the oats idlis above. Yet another favorite when I have forgotten to soak for regular idlis.

Recipe here – Instant Ragi Idlis

5. Instant Vermicelli IdlisWhen you wish to make something unique, these idlis are for you. A variation from the Rava Idlis, love how colourful they turn out and a great idea to add carrots in our kids’ diet. Don’t they look beautiful too? 😍

Recipe here – Instant Vermicelli Idlis

6. Instant Cucumber Idlis – Traditional Konkani style idlis which can be made both sweet and savory. The aroma when these idlis steam are heavenly. Best part is these can be prepared instantly too.

Recipe here – Instant Cucumber Idlis

7. Instant Drumstick leaves spicy IdlisAlso known as Sannamudhos in Konkani, you can make these idlis with any kind of leaves like spinach, Methi leaves or drumstick leaves. Traditionally enjoyed as an accompaniment in rice meals, I also enjoy to eat them soon after it’s steamed, hot with a drizzle of coconut oil. Tastes like a bite of heaven! 😍

Recipe here – Drumstick leaves spicy Idlis

8. Broken wheat sweet SannanSweet Konkani style idlis, they are steamed in a vessel and cut into pieces like a cake. Tastes too delicious for words. Learned it from my friend Sreeja and this is her mother’s recipe. ❀️

Recipe here – Broken wheat sweet sannan

9. Instant Pumpkin IdlisAlso known as Dudhe Kadamb in Konkani, love the aroma of pumpkin in these idlis. Can be made both sweet or plain ones.

Recipe here – Instant Pumpkin Idlis

Millet Idlis – Idlis with millets or millet flours

1. Jowar IdlisA regularly made idli at my place and trust me, you will not miss rice at all in these idlis and can definitely not say it is made of Jowar flour. Very tasty idlis! πŸ˜‹

Recipe here – Jowar Idlis

2. Barnyard millet or Varai IdlisYet another regular at my place, tastes too delicious for words, you can never say it has millet in it. One of my favorite idlis too. ❀️

Recipe here – Barnyard Millet Idli or Varai Idlis

3. Ragi Urad IdliRight from when my kids’ were babies, I have always made these idlis instead of Ragi porridge. They loved it’s flavour ad soft texture. They used to and still call it “chocolate idlis” 😍

Recipe here – Ragi Urad Idlis

4. Instant Ragi IdlisAn instant version of Ragi Idlis which can be made within 30 mins, yet comes out soft and very tasty. Idlis for those quick hunger times. πŸ˜€

Recipe here – Instant Ragi Idlis

Other Idli varieties

1. Mallige IdlisIf there is a way I make regular white idlis, it is this way. Mallige Idlis are so soft and delicious even when ground in the mixie. So, for those who want super soft idlis like restaurant ones, these idlis are for you. ❀️

Recipe here – Mallige Idlis

2. Urad Moong dal IdlisDiabetic friendly idlis as they don’t contain rice, yet comes out very soft. These idlis are traditionally made in Konkani households like ours on fasting days when we don’t consume rice for breakfast. One among the most tried recipes from my blog among idli recipes apart from Mallige Idlis. You can make crispy dosas with this batter too.

Recipe here – Urad Moong dal Idlis

3. Mixed dal IdlisProtein rich idlis as they combine a variety of lentils in them, these can be made either as idlis or dosas.

Recipe here – Mixed dal Idlis

4. Horsegram IdlisA traditional Konkani idli which was regularly made by my grandmother and steamed in the big Pedavan or steamer. Tastes too delicious for words and a must try idli if you have not tasted it yet. ❀️

Recipe here – Horsegram Idlis

5. Whole Moong IdlisMy way to feed whole Moong or green gram to my kids in the way they love the most – the idli/ dosa way. 😍

Recipe here – Whole Moong Idlis

6. Kanchipuram IdlisCan’t explain in words as to how much I love these idlis. The seasoning in the idlis take it to another level completely. ❀️

Recipe here – Kanchipuram Idlis

7. Broken wheat idlisOne of my experiments but came out so well that I have been making them regularly now. Very tasty and soft idlis.

Recipe here – Broken wheat Idlis

8. Urad Rava IdlisYet another Konkani style idli made on fasting days where Rava or semolina is added to Urad dal batter instead of rice. Delicious idlis and so pretty too 😍

Recipe here – Urad Rava Idlis

9. Split green moong IdlisThese idlis are similar to Urad Moong dal Idlis but I have used green split Moong dal instead of yellow ones. The colour change in idlis excites my kids πŸ˜€

Recipe here – Split green moong Idlis

So here are all the idli recipes that I have shared till now on the blog. Hope you all have a great time trying these idlis. Happy and healthy cooking! ❀️

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Mixed dal appe | Paniyaram with mixed dals and Matta rice | Ukde tandla appo

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This must be the fastest I have ever made and blogged a recipe (the excitement of sharing this great recipe 😍). These beautiful golden appes or appos as we call in Konkani were our breakfast this morning and I must say, it made for an amazingly delicious breakfast today (My favorite meal of the day ❀️).

I got a Paniyaram pan recently and have been making different varieties of appes with it. For those who don’t know what a Paniyaram pan is, here is a photo of it. Isn’t it super cute? 😍 Making these appes have been such a stress reliever for me. Feels so happy when these cute bundles of joy come out of the pan 😍 (Me and my thoughts πŸ˜…).

So, in my quest to find many varieties of appe recipes, I found an interesting one in my dearest Asha Satish Philar Mai’s cookbook. This recipe is very unique as it has mixed dals and Matta rice or parboiled rice in it. The flavours are also very delicious along with it being healthy too. A great idea to add protein in the form of lentils in your diet. The addition of ginger, green chillies, coriander leaves and curry leaves makes it taste really heavenly. ❀️

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Thank you so much for sharing this recipe in your cookbook mai. Just like all the other recipes in your book, this one is amazing too. ❀️

Hope you all try and love these golden beauties (as I have named them πŸ˜…). Happy and healthy cooking! ❀️

RECIPE:

Recipe credit: “The Konkani Saraswat Cookbook” by Mrs Asha Satish Philar

Ingredients: { Makes around 65 appes } {My 1 Cup = 240 ml}

1/2 Cup Urad dal {I used split ones}

1/2 Cup Chana dal

1/2 Cup Toor dal

1/2 Cup Moong dal

1/2 Cup Matta rice/ Parboiled rice/ Brown rice/ Ukde tandulu (can be replaced by regular white rice too)

Salt to taste

Ghee or coconut oil to cook the appes

Additional ingredients: 1 inch Ginger, 3 to 4 green chillies, two sprigs of curry leaves and few sprigs of coriander leaves, finely chopped

Step by step recipe:

1. Take Urad dal, Chana dal, Toor dal, Moong dal together in a large vessel. Take matta rice in another vessel.

2. Wash well and add fresh water. Soak for about 4 to 5 hours.

3. Drain the water from both completely and grind to a fine paste adding water little by little as needed to make a thick batter resembling the consistency of dosa batter. Add salt and mix well with hands.

4. Keep it covered at room temperature overnight or for 8 hours. Look at the well fermented batter. 😍

5. I divide the batter into two. One half to make plain appes for my kids and second half to make the one with ginger, green chillies, curry leaves and coriander leaves. Add them into the batter and mix well.

6. Now heat the Appe pan and reduce the flame to medium. Add ghee or coconut oil. Pour the batter into each of the holes of the Appe pan filling up to three fourth of the pan.

7. Cover and cook for few seconds till the underside turns golden brown. Using a wooden spoon, check the underside.

8. Now add little ghee or coconut oil on surface. Flip them slowly and cook till opposite side too till they turn crisp and golden brown.

9. Repeat the same with the rest of the batter. Serve hot appes with coconut chutney.

Notes:

* Remember to add ghee or oil each time before adding the batter so that the appes come out clean as well as for the golden brown colour.

* You can use any variety of white rice which you use for dosa/idlis instead of matta rice.

* Ginger, green chillies, curry leaves, coriander leaves give a wonderful flavour to appes. So don’t skip it unless if making for kids.

* If you don’t have any of the dals in Chana dal, Moong dal and Toor dal, skip it and make 1 1/2 Cups of the other two dals.

* Since it has dals in the batter, don’t ferment the batter for more than 10 hours in hot weather as it can lead to a smell in the batter.

* I bought my appe pan from Lulu supermarket here in Qatar and it’s really good in quality.

* I also make Mixed dal dosas and Idlis always. You can check the recipe here –

—- Mixed dal dosas and Idlis.

—- Broken wheat and mixed dal dosas

—- Oats and Mixed dal dosas

* In Konkani cuisine, we make a dosa combining white rice and matta rice called Surai Ukde polo. You can check the recipe here – Surai Ukde Polo.

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Bhajjil Phovu | Easy Konkani style roasted Poha snack

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I know I have been taking long breaks from blogging and there are many reasons for it, some are personal, some are worth sharing with all of you. The main reason why I can’t blog like before is my son, who needs me all the time, to play with him, to hear his life issues as a 3 year old (πŸ˜…) and sometimes to just hug him tight, sitting on our sofa, looking outside at the birds. ❀️

But all this will last only for 4 more months as we have got him admission for Kindergarten (KG 1/ LKG) which he will join in April. It’s a bitter sweet moment for me as both the kids will be at school while the home turns empty.. Though I know I will get all the time in the world for myself, I really don’t know what I will do with that time πŸ˜‚. Will definitely miss the chatter and the fun mornings with my son. ❀️

It’s been many days my husband has been asking me to restart blogging ( he loves this blog much more than me πŸ˜…) and I wanted more time to get my mind reset on blogging. Today he said he will play with the momma’s boy and here I am writing this blog.

I learned to make this roasted Poha snack long back when Nandini Bhandarkar Akka posted it on our common food group. We all loved it and it has now become a regular at my place. I absolutely love how quickly it can be made, yet tastes really delicious with simple flavours.

Hope you all try and love this Bhajjil Phovu. Happy and healthy cooking! ❀️

Thank you Nandini Bhandarkar Akka for your recipe. ❀️

RECIPE:

Recipe credit: Mrs Nandini Bhandarkar

Ingredients:

1 1/2 Cups thin Poha/ Aval/ flattened rice (thin variety)

2 tsp Coconut oil

1 tsp Mustard seeds

6 to 8 Curry leaves

3 Green chillies

1/4 tsp Turmeric powder/ Haldi

1 tsp Sugar/ Jaggery powder

Salt to taste

Freshly grated Coconut for garnish

Step by step recipe:

1. Dry roast the thin variety of Poha in a pan (without oil) on medium flame till it turns crisp. Takes about 5 mins.

2. Now remove it in a mixing bowl. Keep aside.

3. Now heat coconut oil in the same pan. Splutter mustard seeds, add curry leaves, finely chopped green chillies, turmeric powder and fry for few seconds.

4. Add the roasted Poha to this seasoning along with salt and sugar. Mix well. Switch off the flame.

5. Remove in a bowl. Garnish with freshly grated coconut. Serve!

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Notes:

* Bhajjil Phovu makes for an excellent evening snack as it is light on the tummy and can be easily made, yet really delicious.

* You can also roast peanuts in the seasoning.

* Please note that this snack is made using thin Poha and not thick Poha. Thick Poha needs soaking before consuming whereas thin Poha does not need it.

* If making for breakfast, you can combine it with Upma or Chane Usli too for a filling breakfast.

* Store this in a tight, moist free container and it lasts well for few days too. You can add freshly grated coconut just before serving.

* This Bhajjil Phovu tastes just like the Phova Chiwda that is made during festivals, the difference being this Phovu is a simpler and easier version of it.

* For more recipes with Poha/ Aval, you can checkPoha recipes collection

* For all breakfast recipesBreakfast recipes collection

* For all snack ideasSnack recipes collection

* For all Konkani recipesKonkani recipes Collection

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Paneer Kathi Roll | Paneer Frankie | Paneer wrap

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If there is one event here in Qatar that I used to wait eagerly for (pre corona times), it is the Qatar International Food Festival or QIFF as it is called. My first visit to the QIFF was in 2016. It was held in one of my favorite parks here, the MIA park which is in a picturesque location. I love to sit there, just admiring the beauty and calmness of the gleaming blue waters 🌊. And enjoying food there made it extra special. That first experience of QIFF at MIA park was the best one till date. ❀️

Being vegetarians (who love Indian food ❀️) actually takes away the point of going to an “international” food festival (the irony 😁) but there were so many options from Indian restaurants that we got spoilt with choices. It was like finding all the famous Indian restaurants from Qatar in one place and you get to choose their best dishes from the menu. In short, Foodie heaven! 😍

After that, we made a point to go to the QIFF every year, for some variety chaats, north Indian platters, south Indian delicacies, sweets, ice creams and juices, hovering from stall to stall (basically rummaging into all the veg options πŸ˜‚πŸ˜‚). I know it sounds like a lot of food but these food festivals make me go crazy and I forget all the healthy eating for a while (Sorry but not sorry, Mr Diet πŸ˜…πŸ˜…).

The last food festival we visited was held in November 2019 which was a street food festival. The chef at the live counter of Desi Dhaba restaurant making hot Jalebis fried in ghee was the highlight of the event for the sweet lover in me. Look at how delicious the Jalebis were! 😍 My mouth waters as I think about it. πŸ˜‹

Another unforgettable food memory with these food festivals is the Paneer Kathi Rolls from Zaffran cafe stalls. I never missed it and it is the most delicious kathi rolls I have ever eaten. ❀️

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So since due to Covid, it has been more than an year of no food festivals (😭), I decided to recreate those Paneer Kathi Rolls at home and how amazing did it come out. Never knew making them at home was so easy. My kiddos too loved it so much that they could not stop saying “mmmmm yummyyyyy 😍😍” (gone ditto after me 🀣🀣 exactly how I can’t stop saying it when I eat something yummy, not caring for anyone else in the world. πŸ˜‚)

So I thought I must share this yumminess of a recipe with you all too. Makes a filling evening snack or even a meal in itself. Also a great way to finish your leftover rotis. Hope you all try and like it. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes 5 to 6 Rolls }

For the Roti:

2 Cups wheat flour

Salt to taste

Water as needed

For the Paneer filling:

200 grams Paneer cubes

1 Tbsp thick Curd/ Yogurt

1 tsp Tomato ketchup

1/2 tsp Cumin powder

1/2 tsp Garam masala powder

1/4 tsp Turmeric powder

Salt to taste

For the Salad:

1 medium sized Onion, thinly sliced

1/4 a medium sized Capsicum, thinly sliced

Salt to taste

1/2 tsp Vinegar or Lemon juice

For Chutney:

Check the detailed recipe here

Ghee while making the rotis and pan frying paneer

Step by step recipe:

1. Take wheat flour and salt in a bowl. Add water and form a firm yet soft dough like that while making rotis. Keep aside.

2. Now take paneer cubes in a bowl. Add yogurt, ketchup, cumin powder, Garam masala powder, Turmeric powder and salt.

3. Mix well.

4. Now heat 2 tsp ghee in a frying pan and roast the paneer cubes on medium flame till the cubes get browned on all sides. Keep flipping as they turn brown each side.

5. Remove from the flame and keep aside. Also make the green chutney.

6. Take sliced onions and capsicums in a bowl. Add salt and vinegar. Mix well. Now the things ready for filling are ready.

7. Make roti like you make regularly. I make it almost like a square so that it’s easier to roll. Place in a plate. Spread with a spoon of the chutney. In the center, keep the paneer pieces are shown. Top with the salad.

8. Roll and serve!

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Notes:

* I make this roasted gram dal coriander leaves chutney for the roll. You can make regular Coriander leaves chutney for it too. Just remember to make the chutney thick and not liquidy as we have to spread it.

* You can add more veggies into the salad filling. I just keep it simple as I don’t want to overfill the rotis.

* Be careful to roast the marinated paneer on medium flame. Else due to Yogurt, it can turn black.

* You can also add red chilli powder to the marinate to make the paneer filling more spicy. I don’t add as I make for my kids too.

* These rolls are the best way to finish leftover rotis in a delicious and unique way. Also great for lunch box. Just make the chutney very thick if making for lunch box.

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Chane Usli – Godu Phovu | Seasoned black chickpeas – sweetened rice flakes | Konkani Breakfast/snack combo

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Since childhood, my Amma has always taught me the importance of days dedicated to each God. Not sure how many of you believe in it but sharing the little I have learnt.

* Mondays To worship Lord Shiva and in our case, our Kuladevata too, Shree Damodar. πŸ™

* Tuesdays For Ganpati Bappa, Devis/ Goddesses and Hanumanji. πŸ™

* Wednesdays Dedicated to Lord Krishna. β€οΈπŸ™

* Thursdays A day dedicated to Lord Vishnu and our Gurus. Dattatreya Swamy or Guru Raghavendra Swamy or Sai Baba or as believed by each individual in their life. πŸ™

* Fridays To worship Devis/ Goddesses. πŸ™

* Saturdays Dedicated to worship Lord Venkatarama. Also, Shanidev and since worshipping Hanumanji is said to remove the Shani dosha or wrath in one’s life, Hanumanji too is worshipped on this day. πŸ™

* Sundays Dedicated to Sun God. Also, Mahalasa Narayani (Amma’s Kuladevi in her mother’s side); Sunday is dedicated to this devi. πŸ™

You might be wondering why all this explanation (free ka gyan πŸ˜…) is for. Actually, along with all the days dedicated to each God, there have been foods dedicated to these days too. In almost all Konkani households, black chickpeas is cooked on Fridays as it is believed to be a favorite of Goddess Lakshmi. Hence, considered auspicious to make a ghashi (curry) or this usli with black chickpeas on Fridays. Same is the case with Horsegram which is said to be good to be had on Saturdays saying it gives us strength like Hanumanji.

Some of you may laugh at this, but I believe all of these traditions were made by our ancestors for a reason. When I think about it, this tradition made sure we had the healthy legumes atleast once a week. Else, I would forget to make it as Chickpeas and Horsegram have a long shelf life, easily can be bought and forgotten (if you are like me πŸ˜…).

And whenever I make Chane Usli on Fridays, it has to be combined with this delicious Godu Phovu. This is a classic Konkani breakfast/ snack combination, also made as Navaratri prasad.

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Inspite of being from Udupi, I have grown up among our Konkani community in Elamakkara, Kochi where we have a GSB Vikas Parishad group which conducts meetings every month in one of the members’ house to discuss issues faced by our community and also to help those in need. During Navaratri, members would volunteer for bhajans to be conducted in their house and the rest of us would go, sing bhajans together and consume the prasad made by them. The prasad would always be Chane Usli – Godu Phovu in every member’s house and it used to taste so divine and delicious that I still remember the flavours. Every family had their own unique way of making it and that made it even more special. ❀️

Now, whenever I get black chickpeas, I always make it on Fridays, to respect our traditions and not allowing it to diminish away at any cost. Also, since these traditions have health benefits associated with it, it is an added advantage too, right! πŸ˜„

Hope you all try this combination too. Very filling and comes out delicious. Also, can be made as a breakfast or evening snack too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Serves 3 }

For Chane Usli –

1 Cup dried Black Chickpeas/ Kala Chana

1 Tbsp Coconut oil

1 tsp Mustard seeds

A sprig of Curry leaves

A pinch of Hing/ Asafoetida

3 to 4 Green chillies

Salt to taste

3 Tbsp freshly grated Coconut for garnish

For Godu Phovu –

1/2 Cup Jaggery

1/4 Cup water

1/2 Cup freshly grated Coconut

1 1/2 Cups Poha/ Flattened rice/ Beaten rice/ rice flakes (thin variety)

1 Tbsp Ghee

1/4 tsp Cardamom powder

Step by step recipe:

For Chane Usli:

1. Soak the black chickpeas in more than double the water for atleast 6 to 8 hours. Drain the water. Add to a pressure cooker. Add fresh water enough to soak the chickpeas. Pressure cook till soft. {Takes a whistle on high and 10 mins on medium flame on my electric stovetop.}

2. Heat oil in a pan. Splutter mustard seeds. Add curry leaves, hing and green chillies.

3. Fry till green chillies change colour. Now add the cooked chickpeas. {I add along with the cooked water. If you plan to make saar (check notes), add only the chickpeas and keep the cooked water aside}.

4. Mash lightly with a ladle. Add salt and cook till the mixture turns dry. Mix in coconut and keep aside.

For Godu Phovu:

1. Melt jaggery in water. I use 1/2 Cup jaggery and 1/4 Cup water. It melts and bubbles start forming. Then I remove it from the flame. Sieve and mix in 1/2 Cup coconut.

2. Now add thin Poha, first 1 Cup, mix well. Then if needed add 1/4 Cup at a time till the texture and sweetness is perfect. Do taste tests.

3. When the mixture is even and done, add ghee and cardamom powder. Mix well.

Serve with Chane Usli. I have garnished the Godu Phovu with Tulsi leaves as they do in temples.

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Notes:

* Mixing few Tulsi leaves in the Godu Phovu not only makes it more aromatic, but gives us the benefit of eating Tulsi leaves which are very healthy and also giving us the divine feel of temple prasad.

* Thin Poha does not need soaking. Just mix as it is with melted jaggery. Add little at a time to ensure you don’t over add the poha as it leads to less sweet poha.

* Both these recipes require atleast the amount of freshly grated Coconut I have mentioned. Lesser than that, it does not give the authentic taste. You can add more too if you love coconut.

* Make sure to cook the chickpeas till soft.

* Black chickpeas can be substituted with white chickpeas too.

* The cooked water is usually drained and kept for Chane Saaru (A kind of rasam). Just add salt to the water and bring to a boil. Season coconut oil with mustard seeds, curry leaves and broken red chillies. Pour over the boiled water. Mix well. Serve with rice meals. You can also give fried garlic seasoning instead.

* You can also check this Quick to make Kerala style Kadala curry recipe.

Click on the image to save the recipe on Pinterest

Broken wheat sweet sannan | Konkani style broken wheat steamed cake

Traditional recipes always attract me as I believe in going the age old ways to live a healthy life. Simple, homemade food combined with regular exercise even if brisk walk for atleast 30 mins a day is enough for our good health instead of any diets. Having said that, I do indulge in restaurant food and store bought goodies sometimes (especially sweets for the sweet lover in me ❀️) which I believe is necessary too for a change in tastebuds.

But finally, making sweets at home gives me happiness and specially simple and tasty Konkani sweet like this one, which is filling and doubles up as a great evening snack too. I learned to make this from my dear friend Sreeja Shenoy whom I came to know through Facebook food groups. She says she resonates with my feelings in each of my posts and feels close to me (how sweet of her ❀️) while for me, her posts take me back to my days in Kochi as her food is Kerala Konkani style.

So when she posted this broken wheat sannan, I knew I had to try this and saved the post immediately. And how amazing does it come out! So so delicious. Cannot believe this simple sweet can have such an amazing texture and flavour.

Thank you so much Sreeja for this recipe. A definite keeper and will surely be making this whenever I crave for something sweet. My kids loved it a lot too which made it even more special. ❀️

Also, I want to thank you and your sister Ambratha for always encouraging me with your kind words. It means so much to me that I am always filled with gratitude. Much love to both of you. β€οΈβ€οΈπŸ™πŸ™

Hope you all will try this recipe. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 12 squares of 5 cm each }

1 Cup Broken wheat / Gonva Khan/ Dalia

3/4 Cup Coconut (freshly grated or desiccated)

3/4 Cup Jaggery

Seeds from 2 Cardamom pods

A pinch of Salt

Ghee to grease the bowl

Step by step recipe:

1. Soak 1 Cup Broken wheat for 3 to 4 hours in thrice the quantity of water.

2. Now drain the water completely and add the broken wheat to a mixer. Also add 3/4 Cup Coconut, 3/4 Cup Jaggery and seeds of 2 cardamom pods.

3. Add a pinch of salt and grind to a semi coarse paste. Don’t add water at first while grinding as soaked broken wheat leaves water while grinding. Only if required, add 1 Tbsp at time. It took me about 4 Tbsp to grind it to a thick semi coarse batter.

4. Now grease a vessel with ghee and pour this mixture to the vessel. Level using a spoon and spread evenly. My vessel is of 18 cm diameter.

5. Steam for about 20 mins till a knife inserted in the center comes out clear. Cool down. Slice and serve.

Notes:

* I used Patanjali brand of Broken wheat or Dalia.

* Soaking the broken wheat for atleast couple of hours ensures that the broken wheat turns soft and grinds quickly.

* The amount of jaggery can be changed according to your taste.

* You can grind to a smooth paste too but grinding coarsely gives a bite of coconut which tastes delicious.

* It takes me exactly 20 mins to steam. You can check by inserting a knife in the center. If it comes out clear, it’s done.

* Remember to level the mixture evenly in the bowl for it to steam evenly.

* Grease the bowl well with ghee so that the pieces comes out in perfect shapes.

* I poured in a round vessel of 18 cm diameter.

* You can also try this:

# Broken wheat sweet khichdi

# No rice Broken wheat idlis

# No rice Broken wheat mixed dal dosas

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 Gram flour 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 pageΒ Healthy cooking with mitha or on myΒ InstagramΒ handle and I would be happy to help.

Drumstick leaves Aloo Roti | Easy snack and lunch box idea

Finding healthy evening snacks are the most difficult for me as most of the snack ideas that are available online are deep fried ones or with bread. Though I bake my own wheat bread and we enjoy it with fresh cream cheese spread, still I have to think of varieties each day to feed my kids who get bored very quickly. πŸ˜€

I am also sorry that I always write about my kids. It’s because all my recipe ideas are inspired by what they like and I keep making the dishes they absolutely love. ❀️ Hope it is helpful to mothers like me who want to make their kids eat healthy yet get run out of ideas.

These rotis were found on a day when I had leftover drumstick leaves potato curry and I had to make something quick for the kids. I just added wheat flour and made rotis with it. The kids loved it so much that it has now become a regular in our place whenever I get drumstick or Methi leaves (best way to get leaves in their tiny tummies 😍😍).

This is very filling, yet tasty and very healthy. Best part is it stays soft after many hours. So you can give for lunch box too. Hope you all try and love it too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes 5 Rotis }

1 Tbsp Ghee

1 tsp Jeera/ Cumin seeds

1 Cup mashed Potatoes (Pressure cook potatoes till soft, peel and mash well)

1/4 Cup Drumstick leaves / Moringa leaves

1/4 tsp Turmeric powder

1/2 tsp Red chilli powder

1/2 tsp Garam masala powder

2 Cups Wheat flour

1/2 Cup Water

Salt to taste

Ghee to cook the rotis

Step by step recipe:

1. Heat ghee in a pan (I use my iron kadhai for this recipe.). Add Jeera. Fry little and add mashed potatoes along with drumstick leaves, Turmeric powder, Garam masala powder, red chilli powder and salt. Mix everything well and cook for two mins.

2. Allow it to cool. Then add wheat flour and water to make a smooth dough. You can add a pinch of salt to this if needed.

3. Make small balls of this dough, dust in dry wheat flour and spread using a rolling pin into rotis of medium thickness (slightly thicker than chapatis).

4. Cook on a hot tawa and use ghee while frying both sides.

5. Remove from flame and serve with mint chutney and curd.

Notes:

* I serve this with Pudina Lehsun chutney and curd. Makes a great combination.

* You can substitute drumstick leaves with Methi or fenugreek leaves too.

* I make and keep these in a steel container and it stays soft even after many hours. So really good idea for lunch boxes.

* The dough also can be made beforehand and refrigerated in an airtight container. Lasts well for a day.

* I add 1/4 Cup leaves to 1 Cup mashed potatoes and 2 cups wheat flour. You can increase the quantity of leaves if you want. I find this ratio good for my kids as the taste is not very overpowering while it gives them the nutrition too.

* You can also check the spicy idlis with drumstick leaves which we Konkanis call Mashinga palle sannamuddo.

* Do try these rotis or your regular parathas with Pudina Lehsun chutney. Tastes amazing.

* One more snack idea which is very filling and my kids’ favorite are these Masala Oats Parathas. Very delicious!

Rava Bhakri /Rullanva Doddaka/ Instant Semolina savory pancakes

I am a huge fan of our age old amchi (Konkani) dishes. They are not only easy to make but very healthy and super delicious too. Also, I am a firm believer that breakfast should be the most filling meal as it gives us energy for the day and keeps us away from snacking often.

This Rava Bhakri is exactly that. Very filling and super tasty too. It’s my go to breakfast when I have forgotten to soak for dosas or idlis. My kids call it “Rullanva bobbo” and demand it whenever they feel hungry. So this “bobbo” becomes their snack too when they come tired after playing. And the best part is, it hardly takes 10 mins from start to finish to make this.

Now that’s how I love my dishes. Less time in the kitchen, yet healthy, kid friendly and delicious. Most Konkanis know this recipe but sharing for those who don’t know. Hope you all try it too. Happy and healthy cooking!

RECIPE:

Ingredients:

2 and 1/2 Cups Semolina (wheat rava, upma rava, sooji)

Approx 3 Cups Water

1/4 Cup Wheat flour (Atta)

1/4 Cup freshly grated Coconut

1/4 Cup Yogurt/ Buttermilk (optional)

2 to 3 Green chillies

1 inch Ginger piece, grated

1 Tbsp Sugar

Salt to taste

Ghee or coconut oil to cook the dosa

Step by step recipe:

1. Take Semolina, wheat flour, sugar, salt and coconut in a mixing bowl.

2. Add yogurt, water, Ginger and green chillies. Mix well and make a lump free batter of thick consistency. (It took me 3 Cups water for 21/2 cups rava. Might vary depending on the brand of rava.)

3. Now heat a dosa pan and add a ladle of dosa batter. Spread it into a thick dosa.

4. Cover and cook till the surface cooks. Add ghee or oil on top.

5. Flip and cook for a minute.

6. Serve hot with butter and pickle.

Notes:

* Rava absorbs a lot of water very quickly. But it varies with the brand of rava. So best is to add water one cup at a time in the beginning and then add little by little to make a batter thicker than dosa batter consistency.

* This batter can be made before hand and refrigerated. I make it at night and refrigerate for breakfast the next day as it saves a lot of time in the morning. Just that the rava absorbs all the water. So it needs and addition of about a cup of water to bring it back to pourable consistency.

* The addition of yogurt or buttermilk is optional but gives a nice tangy flavour to it.

* You can also grind the coconut along with Ginger and green chillies. Then add to the batter but I love the bite of green chillies. So I don’t do that way.

* I don’t even need pickle with this. Butter is an excellent accompaniment to this bhakri.

* You can also add an mashed overripe banana to this batter. Tastes really delicious!

* You can also add grated cucumbers to this to make Instant Cucumber dosas or Thoushe Bhakris.