Category Archives: Breakfast time

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.

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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.

Wheat Banana pancakes | Snack idea for kids

My daughter gets attracted by fancy names and few months back, she came to me saying “Amma, I want pancakes!”. She had seen it in some video. I told her pancakes are nothing but our dosas, just sweet version of it like our amchi Surnalis. She just would not accept it and wanted me to make the original pancakes for her.

So, I had to look up for pancake recipe (since I had never made nor eaten it before) but found it rather unhealthy with maida (which we never buy) and sugar. So I substituted it with wheat flour and jaggery. It came out very well and she was very happy to see it. ❀️

From that day onwards, when she’s hungry, she asks me to make these pancakes. I have improvised it by adding bananas to it too as it helps me finish off the over ripe bananas (who stare at me to use them up 😁) and also makes the pancakes more nutritious.

My 2 year old son too loves it a lot and it fills my heart with happiness when I see them eating together dipping the little pancakes in honey and eating with their tiny hands. Beautiful memories which will be in me forever. ❀️

Hope you all try and love these pancakes too. Happy and healthy cooking!

RECIPE:

Ingredients: {Makes about 18 to 20 small pancakes}

2 Cups Whole wheat flour/ Atta

1 Cup mashed overipe Bananas

1/4 Cup Milk

1 Tbsp Jaggery powder (optional)

1/4 tsp Baking soda (skip if making for kids aged less than one year) * check notes

Salt to taste

Step by step recipe:

1. Add the mashed bananas and jaggery powder in a bowl. Mix well.

2. Sieve wheat flour, baking soda and salt in the same bowl.

3. Add milk and water to form a smooth, thick, lump free batter of slightly thick consistency.

4. Heat a flat pan and when it gets hot, pour the batter using a spoon onto the pan making small pancakes as shown.

5. Cover and cook on medium flame till the surface cooks. Add ghee over it.

Note: Be careful to cook on medium flame as high flame can cause the pancake to turn black underneath due to bananas.

6. Flip gently and cook for couple of minutes.

7. Remove and serve with bananas, butter and honey.

Notes:

* I make these pancakes without baking soda too and my kids love it that way as well. They don’t turn fluffy but turn out very soft like dosas.

* You can skip bananas if you don’t have. It comes out like regular pancakes.

* You can skip jaggery if the bananas are very sweet. Use overripe bananas for best results.

* I make sweet dosas similar to this. Just mix together wheat flour, jaggery and salt with water and make a slightly thick batter. Good for quick to make evening snacks for kids.

* For kids, cook the pancakes in ghee and serve with butter and honey with bananas on the side. It’s very filling and they are sure to love it too.

* Do cook these pancakes in medium flame and not high flame as it can cause it to turn black underneath.

Undi with Piyava Gojju | Konkani style rice dumplings

During my childhood days, our breakfast was a set schedule. Monday was any kind of dosas, Tuesday used be Chutney sandwich (my fav as a kid ❀️) or Puri Bhaji ( my fav even now ❀️❀️). Wednesday used to be Panpolos, Thursdays and Fridays were again dosa days. You can find all those dosa recipes in my Dosa corner page.

And then came weekends when Annama (my grandmother) and Amma used to make these special, aromatic undis along with my Annama’s special Piyava gojju which is still my most favourite. This spicy, tangy dip takes the undis to another level completely.

Amma taught me to make undis when she had come here to Qatar and I learnt the technique from her. So it’s definitely special for me as it’s something passed on to me by her. Hope I can pass on this to my kids too. If not me (owing to unpredictable life), maybe they will refer this blog and learn in future. πŸ˜€

Although all Konkani people know how to make it, this is for those who don’t know about it and my way to preserve our Konkani traditional recipes. Hope you all try and love it too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 40 small undis}

2 Cups Rice Rava or Idli Rava

4 Cups Water

1/2 Cup Desiccated coconut or freshly grated coconut

2 tsp Oil

1 tsp Mustard seeds

1 tsp Urad dal

1/2 tsp Methi seeds

Salt to taste

Step by step recipe:

1. Wash the rice rava well two to three times till the water turns clear. Drain the water and keep aside till use.

2. Heat oil in a thick bottomed steel or non stick pan. Add mustard seeds, Urad dal and methi seeds. Saute till mustard seeds splutter and urad dal turns light brown in colour.

3. Add 4 Cups Water (for 2 Cups rice rava). Also add salt and coconut. Bring it to a boil.

4. Now add the idli rava and keep mixing continuously on medium flame till the mixture leaves the sides of the pan and the rice rava cooks well.

This is the initial stage right after adding rice rava.

5. Remove from the flame and allow it to cool slightly.

This is when the rice rava has cooked well and leaves the sides of the pan.

6. When the mixture is still little hot but has cooled down enough to be handled, make small balls using hands and make a hole using finger as shown in the picture.

Note: The mixture should not cool down completely. It will be hard then. It should be warm when making the balls.

7. Repeat the same with the rest of the mixture.

I love how cute they look 😍

8. Now steam in a steamer for about 15 to 20 mins. Remove and serve hot drizzled with coconut oil on top with Piyava Gojju or any chutney of your choice.

Notes:

* I use only coconut oil or ghee in my cooking and this recipe uses coconut oil like all Konkani recipes. Please try to use the same for authentic flavour.

* For people who are new to making undis, it needs steaming after making the small dumplings. Please don’t forget the last step.

* Rice Rava or Idli Rava is not regular upma rava. This is coarser in texture and is made of rice.

* The combination of mustard seeds, Urad dal and methi gives it a wonderful aroma. Don’t skip any of it.

* Some people add broken red chillies in the seasoning but my mother made this way.

* If rice rava is not available, just soak and grind the rice to a coarse mix and add instead of rice rava. Though I have not tried it myself, I know many people who do it as rice rava is not easily available in their place.

* Don’t allow the mixture to cool completely before making undis. Make when it’s still warm. ( I actually make when it’s still hot as my kids will be behind me for breakfast. Though it burns my hands, a mom’s love is so and now I understand it. β€οΈπŸ˜…)

* For the Piyava Gojju, take finely chopped onion (2 medium sized) and about 3 Tbsp coriander leaves in a bowl. Add 2 to 3 tsp tamarind paste, salt and red chilli powder to taste depending on your spice level. Mix well adding about 1/4 Cup water and drizzle a little coconut oil on top. (You can add finely chopped green chillies too but I avoid for my kids.)

Chow Chow Bath

If you are wondering about the name Chow Chow Bath, let me tell you it’s nothing but upma, sheera and simple coconut chutney. It is easily available in hotels in Karnataka especially in the southern parts of Mangalore and Udupi where I belong to.

I first tasted it post marriage when I was very intrigued by the name and ordered it. To my surprise, it was just something so basic yet the overall combination tasted too heavenly for words. I fell so much in love with it that my eldest brother in law whom I fondly call Danthanna used to call me “Chow Chow Bath Ammi” (Ammi is the short form given by hubby’s family for the name they have put for me as part of marriage ritual – Amitha). I am so lucky to have such a loving family as in laws who love me like their own daughter.

Coming back to Chow Chow Bath, it became our special occasion breakfast apart from Masala dosas. Easy to make and starting the day with sweet on birthdays so that the whole year turns out as sweet. That is my intention. Maybe childish but still something I cherish a lot.

Hope you all those who have not tried this will try and love it. It turns out super delicious. Happy and healthy cooking!

RECIPE:

Ingredients:

For Upma:

1 Tbsp Coconut Oil

2 tsp Ghee (optional but gives great flavour)

1/2 tsp Mustard seeds

1/2 tsp Urad dal

1 Tbsp broken Cashews

Few curry leaves

3 green chillies

1 Cup wheat Semolina/ Rava/ Sooji

1 Tbsp Sugar

Salt to taste

2 to 2 1/2 Cups Water *(read notes)

2 Tbsp freshly grated coconut

For Sheera: Check the detailed recipe here.

For Chutney: Check Notes at the end

Step by step recipe:

1. Keep water to boil in a pan.

2. Heat oil and ghee together in another pan (I use my iron kadhai) and splutter mustard seeds. Add urad dal, curry leaves, cashews and green chillies. Fry till cashews turn light brown.

3. Now add semolina and roast continually on medium flame till it turns light brown in colour and turns aromatic. Takes about 3 to 5 mins.

4. Add sugar and salt. Mix well.

5. Now add the boiling water to this. Be sure to add very hot or boiling water else the upma won’t have desired texture.

6. Mix well continually with a ladle as you add the water so that there are no lumps in the mixture. Mix continuously on medium flame till the mixture cooks well and leaves the sides of the pan. Takes about 5 mins.

7. Cover and keep for 2 mins on low flame. Garnish with grated coconut and remove from the flame.

Notes:

* Remove the upma into a bowl and make Jaggery sheera in the same kadhai. Here is the detailed recipe.

* For Coconut Chutney, just grind together coconut, green chillies, ginger and salt with little water to a smooth paste. Remove into a bowl.

* When making upma, if you want a really soft texture like a lump, add semolina to water ratio as 1 : 2.5 times. If you want fluffy texture, add semolina to water ratio as 1 : 2 ie twice the water as compared to semolina.

* You can also add ginger, onions and tomatoes in the seasoning along with little turmeric powder and sambar powder in the upma to make khara bath. That tastes good too but as Chow Chow Bath, we prefer this basic version of upma.

* While eating Chow Chow Bath, take one serving of each upma and sheera, dip in chutney and eat. Tastes so delicious!

Alu Paratha

In my childhood, if there was something I used to wait from Amma’s special dishes, it was Puri bhaji that she made weekly once for breakfast and this Alu Paratha which was a weekend lunch speciality.

I used to buzz around her like a bee till she made hot hot parathas so lovingly that I can never match her taste in it. Though after marriage, potatoes are not common in my household as husband does not like it (can you believe it?? He hates my favourite potato πŸ˜‘), he does love these alu parathas gratefully.

So I make them for his lunch box as they stay soft even after many hours along with Mint chutney and they make an amazing combination. Hope you all try these simple alu parathas too. Happy and healthy cooking!

RECIPE:

Ingredients: { makes about 10 parathas}

For the outer dough:

4 Cups of whole wheat flour/ Atta

Salt to taste

Water as required

For the filling:

4 medium sized Potatoes

3 Tbsp freshly grated Coconut

3 Green chillies

2 Tbsp Coriander leaves

1/2 tsp Hing or Asafoetida

Salt to taste

Ghee to cook the parathas

Step by step recipe:

1. Take wheat flour and salt in a bowl. Add water as required and form a smooth dough. Keep aside.

2. Pressure cook potatoes till they turn soft but don’t overcook them as it can lead them to leave water and will be difficult to stuff inside. Remove them and allow them to cool.

Note: I usually pressure cook for 4 whistles on my electric stovetop. May vary for gas tops.

3. After they cool down, peel and mash the potatoes well with a masher. Add coconut, green chillies, coriander leaves, hing and salt.

4. Mix well and keep aside.

5. When making parathas, divide both the doughs into equal portions.

Note: Keep the wheat flour dough size bigger than the filling so that you can roll easily.

6. Keep the pan to heat on the flame. Dip the wheat dough in dry wheat flour and roll into a small round shape as shown. Place the filling inside.

7. Close the dough from all sides and seal.

8. Dip again in dry wheat flour and roll as thin as you can.

9. Place this on the hot tawa and fry both sides using ghee.

Notes:

* Be careful while cooking the potatoes and if it does leave water and turn extra soft, add little oats for the mashed potatoes to absorb water. I do it too and you won’t know the difference.

* This tastes very simple but delicious especially those who love hing flavour.

* We love it curd or Mint chutney.