Sprouted Moong chaat | Sev puri and Dahi puri

October 8, 2020 Healthy Cooking with Mitha 1 Comment

Welcoming my favourite chaat into my Chaat street page – Sev puri and Dahi puri. Since we don’t have any option of going out to enjoy chaats like before, I have learned to make them at home. Honestly, I am loving homemade ones more now as it turns so much tastier and I can customise it to make it healthy. These ones only have sprouts for filling instead of potatoes but still are loved a lot by my kids.

Children have this attraction to colourful unique looking foods and these puris are no less. They come running when I assemble them and can’t wait to gobble them down. My daughter is someone who can’t tolerate spice at all (she finds regular ketchup spicy sometimes and hates onion as she says it’s spicy too 😑😑), so her puris are only with moong filling, date chutney, yogurt mix, coriander leaves and bhujiya. Still she goes “oohh Ammaaaa. Yummmmmyyyyyy” over it. 😁

My two year old is a huge fan of onions and eats his with loads of onions and sprouted moong in it. Also a huge spice lover (who eats green chillies as it is from my upma and gives his best smile when I show shock on my face 😅), so green chutney too for him.

This is how my kids enjoy this chaat. Hope your kids enjoy it too. Happy and healthy cooking!

RECIPE:

Ingredients:

2 Cups Sprouted Green gram or Moong (check how to sprout moong here)

1 medium sized Onion, finely chopped

4 Tbsp finely chopped Coriander leaves

Coriander leaves – Mint chutney (as needed) *check notes

Dates Tamarind chutney (as needed) * check notes

1/4 Cup Yogurt or thick Curd (for dahi puri)

1 tsp Pani Puri masala or chaat masala

Salt to taste

Bhujiya or Sev (as needed)

Step by step recipe:

1. Pressure cook the sprouted moong with little salt and water enough to cover it for 2 whistles (depends on the cooking range) or till they turn soft.

2. Keep the coriander leaves – mint chutney ready (check recipe in notes). Also keep the dates Tamarind chutney ready. For making homemade Tamarind chutney, check notes below the recipe.

3. Keep the finely chopped onions and coriander leaves ready. Also mix together yogurt with salt and Pani Puri masala or chaat masala together free from lumps.

4. I microwave the readymade papads and they puff up well. Check notes for more details. Bring all the ingredients together.

5. Make a hole with your fingers in each puri and add little boiled moong along with onions and coriander leaves.

6. Now add both coriander leaves chutney and Dates Tamarind chutney along with bhujiya for Sev puri. Add the Yogurt mix too for Dahi puri. Top with more bhujiya.

7. Serve immediately or else it will turn soggy.

Notes:

* You can check how to sprout moong here. I have added detailed step by step pictures there.

* For coriander leaves- mint chutney, grind together about 6 to 8 sprigs of coriander leaves with about 10 mint leaves and 3 green chillies with salt, Pani Puri masala / chaat masala and little water to a smooth paste. You can also refrigerate this and use when needed.

** For making Pani for Pani puri, grind together 6 to 8 sprigs of coriander leaves with 1 Cup mint leaves, 2 green chillies, salt and Pani puri masala or Chaat masala with water to a smooth paste. Sieve this in a bowl. Add water as needed to make Pani. Add lemon juice as per your taste.

* I use Mother’s recipe brand of Dates Tamarind chutney. For making it at home, Soak about 6 to 8 dates for 30 mins in warm water and grind along with tamarind, jaggery and salt to a smooth paste.

* For the puris, I have bought these ready to be fried puris long back (more than 2 years actually) and still they are good. I just microwave it on high for 1 minute and they are ready. You can get these readymade puris like papads in your grocery stores.

Alternatively, you can also deep fry like you do for papads..

* You can add mashed potatoes too for filling but I add only boiled sprouted moong so that my kids eat more of the sprouts. In fact, this chaat is their favourite and they don’t realise they are eating sprouts as this is a unique way for them. (Mommy tricks 😁)

* You can check my Chaat Street page for chaats like Masala puri, Bhel puri, Charmbure Upkari and Paneer pav bhaji.

* Also, since my kids love dosas, I also make this Moong sprouts and Oats dosa for them which they love.

Curry house, Konkani Recipes

Sprouted Moong Methi sukke | Kerala Konkani style spicy curry

October 6, 2020 Healthy Cooking with Mitha 7 Comments

Click on the image to save the recipe on Pinterest

I have lived a major part of my life in Kerala. So inspite of being a Kannadiga, I love many dishes from the Kerala cuisine like Avial (especially in marriage sadyas 😁), Palada payasam ( Best bakery ones 😋), Puttu Kadala and Porottas (from thattu kadas ❤️), Appam stew (from my bestie’s lunch box 😅)… I can go on and on about it..

Also, since we lived among the Konkani GSB community in Elamakkara, we got a chance to taste dishes from their cuisine too. Many of them became just like our family and used to share whatever special they cook with us. And me being a foodie used to get so excited to taste something new.

One among the dish was this sprouted Moong Methi sukke which was made by an aunty whom we call Shyamala akka. She runs a catering service from her home and also sells snacks like chips and ladoos. So when we had a function at home, we ordered meals from her and this sukke was a part of it. We all loved it so much that we had to ask her for the recipe.

She was kind enough to share it in detail with us and after that, it’s a regular at my place. It is super healthy as it includes two variety of sprouts and is so delicious that you can’t stop eating it, that’s a promise.

Sprouting is very nutritious as it manifolds the health quotient of both moong and methi. Hope you all try this curry. I am sure you will love it. Happy and healthy cooking!

RECIPE:

Ingredients:

1/4 Cup dried Fenugreek seeds/ Methi {gives about 1 Cup methi sprouts}

1 Cup whole Moong/ Green gram {gives about 3 Cups moong sprouts}

3 Cups water or as needed

1 Tbsp Tamarind

2 tsp Red chilli powder

2 tsp Coconut oil

1 tsp Mustard seeds

A sprig of curry leaves

Salt to taste

1/4 Cup freshly grated Coconut

In the below steps by step pictures, I have taken 2 Cups Moong to sprout as I needed to use it for other dishes. For this recipe, only 1 Cup moong is required which yields about 3 Cups of sprouts.

Step by step recipe:

1. Wash well and soak Fenugreek seeds and whole moong separately in atleast thrice the amount of water overnight or for atleast 8 hours.

2. Now drain the water completely from it using a strainer. Do not forget to drain the water completely.

3. Now cover and keep aside for 10 to 12 hours.

4. Now when you open after 10 to 12 hours, you can see little sprouts have emerged depending upon the weather in your place. In hot weathers, sprouting happens in a faster pace then in cold weathers. Wash the sprouts well and drain again completely.

5. Keep again covered for 10 to 12 hours. Then you can see that the sprouts have increased in size. Now they are ready to be used. Wash them again and drain. Keep aside.

6. Heat oil in a pan. Splutter mustard seeds and add curry leaves. Now add both the sprouts together (1 Cup Methi sprouts + 3 Cups Moong sprouts). Mix well.

7. Add 3 cups of water and cook covered till the sprouts turn soft but still are firm. Add tamarind paste, salt and red chilli powder.

8. Mix well and cook for 5 more mins. Add water if needed and mix well.

9. Remove from flame and garnish with grated coconut.

Notes:

* Methi usually takes two days to sprout while moong sprouts within a day. But I sprout both for two days as it gives good sprouts for moong too.

* Remember to drain water completely before keeping for sprouting or else the sprouts can start smelling.

* Also remember to wash well atleast once daily to avoid the sprouts going bad.

* Red chilli powder is to taste. You can reduce or increase as per your taste.

* Don’t overcook the sprouts. Just cook till they turn soft yet are firm.

* The ratio of 1:3 of methi sprouts : moong sprouts gives perfect taste to this curry.

* The process of sprouting may look difficult but trust me, your work is very less. You just need to soak, drain and wash. That’s all. Rest work is done by the sprouts themselves. 😁 (I have just added a lot of step by step pictures so that it’s helpful for people who are new to sprouting.)

Idli Stand, Konkani Recipes

Horsegram Idlis | Kulitha idli

October 2, 2020 Healthy Cooking with Mitha 12 Comments

As a kid, I never liked many of the traditional Konkani recipes that my grandmother made and used to make a face at it. I loved bread for breakfast as compared to Idlis or dosas. My grandmother on the other hand used to make a face at bread and say “Is it even something eatable?” 😅

Now after about 15 years, I am in the same situation as hers. I don’t like store bought bread as much as I love Idlis and dosas. I love how filling, healthy, nutritious and delicious they are as compared to the bland bread (no offense Mr Bread 😁).

Coming to filling, these Horsegram Idlis are so filling that we don’t even need lunch the day I make these Idlis. It is so tasty too. My grandmother used to pour the batter in banana leaves in a large steamer called pedavan in Konkani and cut into wedges like a cake. I make them as regular Idlis though.

I want to share some health benefits of horsegram too. It is very high in iron, calcium and protein too. In fact, it has the highest calcium content among pulses and is one of the richest protein source for Vegetarians like us. Also, it is low in fat and slow digestive starch makes it ideal for diabetic and obese people.

Hope you all try these Idlis which are a “horsepower” of energy 😅 (which is why horsegram is fed to race horses) . Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 20 Idlis}

3/4 Cup Raw white rice

1/2 Cup Horsegram or Kulithu

1/2 Cup Urad dal

Salt to taste

Step by step recipe:

1. The first important step while making any dish with horsegram is to pick stones from it as even the good quality ones have stones in it. After that, wash well and soak horsegram along with Urad dal in a bowl. Soak rice in another vessel. Soaking time is 4 to 6 hours.

Check the number of stones below that I picked from 1/2 Cup Horsegram (between both the vessels). Don’t know if it is clear but kept it just to get you all an idea.

2. Now take the soaked Urad dal and horsegram to a mixer.

3. Grind to a smooth paste (it won’t be perfectly smooth due to horsegram but it should not be very coarse too) and pour into a large steel vessel. Also take the soaked rice to the mixer with little water.

4. Grind the rice to a slightly coarse paste and add to the horsegram-urad batter. Add salt and mix well.

5. You can make Idlis instantly with this batter. Add to idli plates and steam for 20 mins till done.

6. Or you can also ferment the batter overnight or for 6 to 8 hours and then steam for 20 mins. I prefer these Idlis more as they turn out softer.

Serve with a chutney of your choice. I have served with Hing Chutney.

***Horsegram Idlis after the batter ferments overnight.***

Note:

* These Idlis are usually made without fermenting as they turn soft even without fermentation process but I find fermentation gives even softer Idlis. So I keep the batter to ferment overnight.

* These Idlis are the ones that I made as soon as I ground the batter. They did turn out very tasty but not as soft as after the batter ferments.

* They are traditionally served with hinga udhak (Asafoetida water with salt, chopped green chillies and coconut oil) but we love this Hing Chutney with these Idlis. I just grind coconut, green chillies, salt with hing powder and little water to a smooth paste.

Idli Stand, Konkani Recipes

Instant Cucumber Idlis | Thoushe idli

September 30, 2020 Healthy Cooking with Mitha 14 Comments

After the Undi with Piyava Gojju recipe which was viewed and tried by so many readers, I realised how much people love our traditional Konkani recipes. So I had to share these Cucumber Idlis or Thoushe Mudho as called in amchi households. They can be made instantly and are so tasty that you can’t stop eating them.

My grandmother and mother used to make them wrapped in banana leaves or turmeric leaves that has an aroma of its own. But since we don’t get them easily here, I make them in idli plates. Even then, while steaming these idlis, the whole house is filled with a heavenly aroma which stays for the whole day.

I love how our Indian breakfasts are so delicious yet healthy. I can never get satisfied by continental breakfasts. Those are for a day or two during vacations and then I am back to craving my Idlis, dosas, puri bhaji and upmas 😅. I am such an Indian food fan!

Hope you all try and love these Idlis as much we do. Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 22 Idlis}

2 Cups Idli Rava or Rice Rava

1/2 Cup Desiccated coconut or freshly grated coconut

2 Cups grated Cucumber {check notes for details}

1 inch Ginger piece, grated

1 Green chilly or to taste

1 1/2 Cups Water

Salt to taste

Step by step recipe:

1. Keep the steamer or idli cooker ready with water on the stovetop to boil.

2. Wash the Rice rava well twice or thrice till it leaves clear water. Drain the water completely.

3. Add grated Cucumbers, grated ginger and chopped green chilly along with coconut and salt.

4. Mix well adding little by little as need to make a batter. It should be thick yet some water should be there so that the Idlis turn soft.

Note: It took me 1 and half cups of water to get it to right consistency since my cucumbers did not ooze much water. Water depends upon the variety of cucumbers.

5. Add to greased idli plate like I have shown. Leave a little water in each plate along with the idli rava mixture. This ensures you get soft Idlis.

6. Steam for 15 to 20 mins till a knife inserted in the center of the idli comes out clear. Allow to cool slightly.

7. Remove and serve with a chutney of your choice.

Notes:

* Idli Rava or Rice rava is not regular upma rava which is made from wheat.

* I have used English Cucumbers which do not need peeling. I discard the sides and grate as it is. If using Indian cucumbers, do peel them.

* Green chilly can be increased as per taste or even skipped.

* You can also grind coconut, ginger and green chilly and add to the batter. I add as it is because I love the bite of ginger and green chilly in it.

* Do remember to leave a little water in each idli plate. It gives soft Idlis.

* If Idlis get leftover, just refrigerate in an airtight container. Microwave and it gets soft again.

* Drizzle a little coconut oil before serving these Idlis. Tastes heavenly!

* I served these Idlis with Coriander leaves- curry leaves chutney. For that, just grind coconut with ginger, green chillies, coriander leaves, curry leaves, salt and little water to a smooth paste. Season with mustard seeds and curry leaves. Mix well.

* Editing to add: I recently got few pieces of Banana leaves and I made these idlis in it. Took a picture to share with all of you. You can try it too. Just keep a piece of the leaf on the idli mould and add a spoonful of batter. Steam and you will get such aromatic cucumber idlis that you will enjoy them a lot.

* You can check all my Variety Idli Compilation here:

Variety Idli collection of recipes

* Other recipes with Cucumber:

Instant Cucumber dosa / Thoushe Bhakri

Khamang Kakdi / Maharashtra style Cucumber salad

Moong dal Kosambari/ Konkani style salad

Breakfast time, Konkani Recipes

Undi with Piyava Gojju | Konkani style rice dumplings

September 27, 2020 Healthy Cooking with Mitha 13 Comments

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. 😀

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.

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. ❤️😅)

* 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.)

Cakes and Bakes, Cookies

Chocolate chip cookies | Soft and melt in the mouth cookies using wheat flour and Jaggery

September 25, 2020 Healthy Cooking with Mitha 6 Comments

I am lucky and blessed to have few of my readers who are very encouraging and comment very lovingly. One among them is Rajee D Kurup aunty who is part of the food groups that I am in. She thanks me for the recipes that I post and always asks me to take care and stay safe. It might be a small thing but it means a lot to me. ❤️

So when she requested for a cookie recipe and that too to make for her pregnant daughter in law, I just had to post one soon, just for her. 😍

This recipe belongs to Bake with Shivesh whom I admire a lot for his healthy recipes and mouth watering bakes. Do check his Instagram handle and you are sure to drool.

So here’s presenting a soft cookie which you are sure to fall in love with. Happy and healthy baking!

RECIPE: {Credits : Bake with Shivesh}

Ingredients:

1/2 Cup Ghee

1/2 Cup Jaggery powder/ Cane sugar

1 tsp Vanilla Essence

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

1/2 tsp Baking soda

A pinch of Salt

1/4 Cup unsweetened Cocoa powder

1 tbsp Corn flour

1/4 cup Milk

Chocolate chips as required to top the cookies

Step by step recipe:

1. Take sieved jaggery powder, vanilla essence and ghee in a large mixing bowl and mix together using a spatula till it combines well and turns fluffy. (Takes about a minute. Important step to get perfect cookies)

2. Now sieve and add wheat flour, corn flour, baking soda, salt and cocoa powder in the same bowl.

3. Combine well till they mix.

4. Now add milk and mix well till it forms a wet mixture. Refrigerate it for 15 mins.

5. Meanwhile preheat the oven at 180 C for 15 mins. After 15 mins of the mixture resting in the fridge, remove it and placed equal sized balls on a ghee greased oven proof plate at little distance from each other as shown.

Note: It is important to keep distance between the cookies as they expand while baking. Also, use ice cream scoop for scooping the dough for equal sized cookies.

6. Pat each cookie slightly with your fingers and place some chocolate chips on top as desired.

7. Bake in the center rack of the oven at 180 C for 12 to 15 mins. Mine took exactly 15 mins.

Note: Don’t open the oven door before 12 mins into the baking time or uneven temperatures can lead to the cookies not coming out right.

**Look at the perfectly baked cookies** 😍😍

8. Allow them to cool slightly. Remove and enjoy these soft cookies. Look at the inside. I absolutely loved the texture! ❤️

Notes:

* These cookies don’t turn out crispy but soft and melt in the mouth.

* For slightly crispy cookies, skip corn flour in the recipe.

* Remember to sieve all the dry ingredients to avoid lumps of any flour in the cookie.

* Also grease the oven proof plate very well with ghee so that the cookies don’t stick to the plate. You can use silicon mat or parchment paper instead but I prefer the good old method of greasing.

* Do remember to keep the cookies at a distance before baking as they expand well while baking.

* Use ice cream scoop for even sized cookies.

* You can skip chocolate chips if not available and make plain chocolate 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 page Healthy cooking with mitha or on my Instagram handle and I would be happy to help.

Curry house, Konkani Recipes

Raw banana tawa fry Konkani style | Harve kele polo

September 24, 2020 Healthy Cooking with Mitha 1 Comment

My mother suffers from muscular dystrophy in her legs since many years and can’t walk. After years of using walker to support her, now she has to use wheel chair for movement. Even then, she does whatever household chores she can, sitting in the wheelchair like washing dishes, cleaning the house and bathrooms. I really admire her mental strength and I am very much proud of her.

She dedicates her time towards devotion to God by singing bhajans, reading slokas, reading The Bhagavad Gita apart from video calling with us. Whatever good things I have learnt in my life is from her. She’s my best friend, my first and true love and my greatest support. ❤️

I am sharing about her today because this raw banana tawa fry is what she used to make for me as a kid. I used to get amazed by the beauty of this flower shaped dosa and used to stand beside her to see how it comes out.

Now whenever I make this dosa, I remember her a lot. Amma, this post of dedicated to you. Though I may not say it often, I love you a lot. 😘😘

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

RECIPE:

Ingredients: {To make 2 flower shaped dosas}

1 medium sized Raw Banana

2 Tbsp Rice flour / rice powder

1/2 tsp Red chilli powder or to taste

1/4 tsp Asafoetida powder/ Hing

Salt to taste

Oil to cook the dosa

Step by step recipe:

1. Wash well and peel the raw bananas. Cut in circles which are not too thick nor too thin, in medium thickness as shown. Immediately put them in water so that they don’t turn black.

Note: I have also finely chopped the rest of the raw bananas to make stir fry or Upkari. Recipe in notes at the end.

2. Now make a thick paste with rice powder, red chilli powder, hing, salt and little water.

Note: Don’t make it thin as it won’t coat the raw bananas. Add only a Tbsp of water at a time.

3. Now heat a dosa pan. Drain all water from raw bananas. Dip the raw bananas one by one in the batter and place on the pan together in a flower shape.

4. Drizzle oil over it. Cover and cook till the surface cooks well. Do this on medium flame. It will take some time but still raw bananas cook quicker than potatoes. Flip and cook till it cooks completely.

5. Serve hot with rice meals or munch on as an evening snack.

Notes:

* Be careful to not cut the raw bananas too thick as it won’t cook well if done so.

* The batter should be thick or else it won’t coat the bananas well.

* Red chilli powder is to taste. I add less to accommodate my kids’ tastebuds.

* For the raw banana Upkari, heat oil in a pan. Splutter mustard seeds. Add hing and broken red chillies. Add finely chopped raw bananas with very little water. Add salt and cook till the bananas turn soft. Garnish with freshly grated coconut. Remove from flame.

Cakes and Bakes

Whole wheat Tutti frutti Bread | Eggless recipe

September 20, 2020 Healthy Cooking with Mitha 3 Comments

Baking is slowly turning from a hobby to a passion for me. In the world of baking, the number of goodies you can make are so many that I don’t think I can ever complete all of them even if I bake all my life. 😅

But once you fall in love with it, it becomes your best friend ❤️. As I have said before, the immense happiness of baking can only be understood by bakers, be it a home baker like me or a pro baker like many chefs.

I always loved tutti frutti bread as a kid and my dad used to bring it along with regular bread. If people from Cochin remember, this used to come in a small packet from Modern Breads and was so soft and delicious (A precious food memory for me ❤️).

And with few attempts, I got this perfect loaf of tutti frutti bread and that too with wheat flour. The texture is super soft and the taste is so yummy that it definitely took me back to my childhood days. Never had I thought I would bake the same as an adult. Life surprises! 😍

This bread is perfect for kids as snacks and if your kids are like mine who demand for food whole day, this bread will be your lifesaver. Also much healthier than store bought bread since it uses wheat flour and no preservatives.

Hope you all try and love it too. Happy and healthy baking!

RECIPE:

Ingredients:

2 Cups whole wheat flour/ Atta { I use Pillsbury brand }

1 Cup Milk (may require a little more depending on the brand of wheat flour)( can also use milk powder+water)

1/4 Cup Tutti frutti

20 grams Butter (keep at room temperature for sometime till it turns soft)

2 Tbsp Custard powder

2 Tbsp Milk powder

2 Tbsp Sugar

2 tsp Instant yeast OR 2 1/2 tsp dry active yeast

1 tsp Salt

Little milk and butter for brushing over the pav

Oil to brush the pan and dough

Step by step recipe:

1. Warm milk in a pan or microwave. It should NOT be very hot or cold. Just lukewarm. Add in sugar and yeast. Mix once and allow to proof (ie keep aside for about 5 mins).

Note: See how well it has proved. If it does not rise like this, it means the yeast is no longer active. Discard and use good quality yeast. Else the bread will turn hard.

2. Now take wheat flour in a large mixing bowl. Add custard powder, milk powder, salt and tutti fruti. Mix once with a spatula.

3. Add the proved yeast to it and form a dough using hands just like you form regular chapati doughs. Now add softened butter.

4. Start kneading till the butter blends well into the dough and keep kneading for about 8 to 10 mins till it forms a soft and smooth dough.

Note: If the dough is hard and dry at this point, add little milk while kneading so that it turns into a soft dough.

5. Apply oil on the surface of the dough and keep covered in a warm place for 1 to 1 1/2 hours till it doubles in size.

*Mine almost tripled due to the hot weather here* 😀

6. Now punch lightly and keep this dough in a greased loaf pan. No need to knead the dough before placing.

7. Allow it to rise above the rim of the pan. It took mine 1 hour of resting in a warm place to rise well. Brush the surface with milk and add some tutti fruti on top.

8. Preheat the oven at 200 C for 15 mins and bake the bread at 200 C for 15 to 20 mins or till done in the center rack of the oven. (Insert a toothpick in the center to see if it comes clear.)

9. Brush with butter and allow it to cool completely. I usually keep it to rest overnight and it turns soft by next day morning.

10. Slice and serve.

Notes:

* This tutti frutti bread lasts well for a day at room temperature. After that, you can refrigerate and either microwave or fry in a pan with ghee and enjoy.

* You can skip tutti frutti to make plain whole wheat milk bread.

* Custard powder gives a very good colour and flavour to the bread. But if you don’t have, you can skip it. Same is the case with milk powder. You can skip if not available. It is for flavour too.

* If the dough turns hard even after adding butter, do add more milk and knead into a soft and smooth dough.

* Do proof the yeast even if it is instant yeast. It is to be on the safe side to find if the yeast is still active and so as to not waste the other ingredients.

* Be sure to rise both times well. First time atleast till it doubles in size and second till it doubles again and rises above the rim of the loaf pan (mine is 20 cm * 4 cm).

* Grease the loaf pan with oil or ghee before placing the dough.

* Preheat the oven well and bake till the surface turns golden brown or till a toothpick inserted in the center comes out clean.

* Don’t open the over door before atleast 15 mins into the baking time or else it will lead to uneven temperatures and uneven baking.

* At 15 mins baking time, if the surface is turning black but inside still has to cook (ie if toothpick inserted in the center shows sticky), cover the surface with aluminium foil paper and bake for 5 more mins. This ensures the surface does not turn any more black.

* Don’t forget to brush with milk before baking and brush with butter after baking. This gives a very soft crust.

* Keep it to rest overnight if possible. Else one hour is enough to get good slices. Use serrated knife if you have. It gives perfect slices.

* This recipe is just a modification of my whole wheat Pav recipe which many readers have tried and loved. You can find the recipe here.

Chaat street, Snacks

Bhel puri chaat | The easiest chaat ever!

September 20, 2020 Healthy Cooking with Mitha 1 Comment

Apart from desserts, chaats are my favourite. I can never get tired of them and they are always my choice when we eat out. Here, we get amazing chaats in Kailash Parbat and their chaat platter is my favourite. ❤️

I must admit though that Bhel puri is not my favourite among chaats. It is my husband’s and kids’ favourite one. Mine is always Masala puri or Sev puri or Dahi puri (Craving for some now as I write this 😭😭😭😭).

But since bhel puri is hands down the easiest chaat ever, we usually make it for our evening snack. It’s not only easy to make but healthy and light on the tummy apart from being tasty too.

So I had to share this with all of you. A must try chaat if you love Bhel puris from outside. It’s super easy to make at home, trust me. Happy and healthy cooking!

RECIPE:

Ingredients: {Serves 2}

2 Cups Bhel/ Kurmura / Charmburo/ Puffed rice

1/4 Cup finely chopped Onion

1/4 Cup finely chopped Tomatoes

2 Tbsp finely chopped Coriander leaves

1/2 tsp Red chilli powder

Salt to taste {I use kaala namak or rock salt}

1/4 Cup Mint Coriander chutney (5 sprigs of coriander leaves, 3 Green chillies, 8 to 10 mint leaves, salt)

2 Tbsp Dates Tamarind chutney {I use Mother’s recipe brand readymade chutney} * check notes to make at home

1 Cup Alu bhujiya or Sev ( I use Haldirams brand )

1/2 Cup Mixture or Namkeen of your choice ( I use Bikaji brand)

Step by step recipe:

1. Dry roast the bhel till it turns crisp. Keep aside till use.

Note: This step is necessary so that the bhel does not turn soggy instantly when chutneys are mixed.

2. Take mint leaves, coriander leaves, green chillies and salt in the mixer.

*I used kaala namak or rock salt or pink salt and hence the c*olour.

3. Grind with little water to a smooth paste. Keep aside.

4. Now get everything ready. Shown below are:

* Finely chopped onions, tomato, coriander leaves, red chilli powder and salt in a mixing bowl.

* Dry roasted Bhel, alu bhujia, Namkeen in another bowl.

* Mint coriander chutney.

* Dates Tamarind chutney.

5. Mix everything well and serve immediately.

Notes:

* Bhel puri chaat has to be served immediately after mixing or it turns soggy. So get your family to sit down for the chaat time and then mix everything.

* The measurements for the green chutney gives 1/2 Cup of the green chutney. Use only how much is necessary as per your spice levels. Since I have to accommodate my kids’ tastebuds, I add only 1/4 Cup.

* Rest of the chutney can be refrigerated for use later. Lasts well for couple of days if handled well.

* I use Mother’s recipe brand of Dates Tamarind chutney. For making it at home, Soak about 6 to 8 dates for 30 mins in warm water and grind along with tamarind and salt to a smooth paste.

* You can add finely chopped green chillies too but I avoid as my kids find it spicy.

* You can check the Karnataka version of Bhel puri which we call Charmbure Upkari here.

* The masala puri chaat I make is very close to chaat stall ones. You can check the recipe here.

Dosa corner

Broken wheat & mixed dals dosa | No rice dosa

September 18, 2020 Healthy Cooking with Mitha 8 Comments

One more dosa addition to my Dosa corner page. This one is for those who want to reduce rice in their diet but still want to enjoy dosas. I have posted many “no rice” dosas and idlis before and they have been a hit with my readers especially this Masoor dal dosa and these Ragi Urad idlis.

My main reason to make these dosas is for protein in our diet as we are vegetarians. In this form, all kinds of lentils are included and we don’t even realise it. My kids love dosas and it makes things so much easier for me.

I believe breakfast is the most important meal of the day and these dosas are so filling that it keeps us full for a long time. It’s very important to have a healthy and filling breakfast so that we don’t keep snacking often.

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

RECIPE:

Ingredients: {Makes about 15 dosas}

2 Cups Mixed dals (I took half Cup each of Urad dal, moong dal, Masoor dal and toor dal)

1 Cup Broken wheat/ Daliya / Gonva khan

Salt to taste

Ghee or oil while cooking the dosa

Step by step recipe:

1. Wash well and soak the broken wheat along with mixed dals for atleast 4 hours.

2. Drain the soaked dal and add into a mixer.

3. Grind into a fine paste. Pour into a large steel vessel. Add salt and mix well with hands.

4. Ferment overnight or for 6 to 8 hours.

5. Heat a dosa pan and pour a ladle of dosa batter. Spread into a thin dosa. Drizzle ghee or oil and cook till it turns crisp.

6. Remove and serve hot with a chutney of your choice.

Notes:

* Leftover batter can be refrigerated and used later.

* This dosa actually does not need fermentation but I love fermenting the batter as it becomes more healthy and also tastes really delicious.

* If you don’t like the fermented batter smell, then don’t ferment this dosa batter for more than 8 hours during summers. Even 4 to 6 hours is sufficient for regular fermentation.

* You can use any variety of mixed dals but don’t skip Urad dal if possible as it gives a good texture to the dosa.

* This dosa turns super crisp if you make it thin and cook longer. My kids love it that way.

* I have served it with coriander leaves chutney. For the chutney, I grind coconut with ginger, green chillies, coriander leaves, salt, little tamarind with water to a smooth paste. This chutney does not require seasoning.