Tag Archives: Easy

Sambarpalli Chutney | Panikoorka/ Doddapatre chutney – version 2

Sambarpalli leaves are also known as Panikoorka in Malayalam, Doddapatre in Kannada, Ajwain Patta in Hindi and Indian Borage in English. They are very good for digestion and also to cure common cold.

It’s amazing how good music can change your mood completely. This morning as I woke up, checked my YouTube subscriptions and saw that T series has released something called a mixtape which is a combination of two beautiful songs. Today’s was a mix of Tera Chehra and Jaan Meri, both of which are soothing songs, the mixtape sung beautifully by Jubin Nautiyal and Tulsi Kumar. It gave a wonderful start to my day and I loved it so much that I listened to it on repeat. ❀️

So since I am in a pleasant mood, I decided to utilize it to blog a new recipe (Make hay while the sun shines πŸ˜€). This chutney might look like a simple recipe but it’s a very special one. Not only does it taste super delicious, is healthy, made from our home grown leaves and importantly learnt from one among my favorite people, Mamta mai. ❀️

Me and her are so similar in many many ways that she calls us as twins with 25 years difference πŸ˜‚πŸ˜‚. We met each other through food groups, then realized we are related distantly and now we bond just like two long lost siblings and gel along like best friends. 😍 It’s super sweet how she cares for me and her love is very precious for me. ❀️

So when she shared this recipe of Sambarpalli chutney, I had to try it as we have loads of these leaves in our backyard, all thanks to my husband’s gardening skills. For him, plants are his love and passion in midst of his hectic work life, something which makes him very happy. Here is the sambarpalli bush which came in as a small plant but look at how well it has grown. 😍

So, here’s sharing the recipe of this chutney made from homegrown leaves. A very healthy yet delicious chutney. Hope you all try and love it. Happy and healthy cooking! ❀️

Thank you so much Mamta mai for this recipe. β€οΈπŸ™

RECIPE:

Recipe Credit : Mrs Mamta Shenoy

Ingredients:

About 8 to 10 Sambarpalli leaves

1 tsp Oil

1 tsp Jeera/ Cumin seeds

3 to 4 Green chillies

4 Garlic pods

3/4 Cup Coconut

1 tsp Tamarind paste

Salt to taste

Step by step recipe:

1. Heat oil in a pan and add cumin seeds. Fry for few seconds. Add green chillies and garlic. Fry till garlic turns slightly brown in colour. Add sambarpalli leaves and fry till it wilts.

2. Allow it to cool. Then add it to a mixer jar along with coconut, tamarind and salt.

3. Add little water as needed and grind to a smooth paste. Serve as a rice accompaniment or with idlis or dosas.

Notes:

* You can another version of chutney with these leaves here – Sambarpalli leaves Chutney . This version is without garlic.

* The leaves I have taken are tender, small ones. If the leaves in your plant are large ones, 5 to 6 will suffice for the amount of coconut mentioned.

* These leaves are very healthy and I use them in two ways apart from making chutney:::

1. I put couple of leaves in a vessel along with water. Heat it and take steam inhalation when even having the slightest of cold symptoms.

2. Heat the leaves in a pan as shown in the first picture. Then when it starts oozing water, remove it and crush it using mortar and pestle. Sieve the juice and mix honey (for kids above one year old) . Give as medicine for kids and adults when suffering from cold or stomach ache. Works very well. Take about 6 to 8 small leaves for one dose.

Hope these home remedies are helpful to you too. These leaves are really magic!

Split Moong curry | Easy side dish for chapatis

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Usually I decide the lunch menu the previous night itself. When I put my kids to sleep, before falling asleep myself, I quickly think of what vegetables are in the fridge, what pulses can I soak and what I could make such that it caters to the liking of all of them (Motherhood diaries and I am sure its a kahaani ghar ghar ki πŸ˜…).

But since few days, me and the kids have been doing a dancing session in the evening where we put on Bollywood songs, dance however we want to, without the care in the world. πŸ˜‚ Even though I am a big zero at dancing 😁, my daughter teaches me few steps and I am learning atleast basic dancing from her. πŸ˜€ For me, it’s a form of workout and apart from my favorite walking, this dance session uplifts my mood so much. 😍

My favorite song to dance is “Tum hi ho bandhu” from cocktail movie in which this line is my favorite, “Jag mujhpe lagaye pabandi, main hoon hi nahi is duniya ki.” That’s what I have thought of myself too. Over the years, trying to fit everywhere, I now realize there’s nothing wrong in being different. We are all unique and that’s what makes us special. ❀️ Also, there is truly something magical when you dance for yourself with no one to see you (no adult, to be precise πŸ˜„), that I realize now, all thanks to my 6 year old daughter. ❀️

So after all that dancing, I fall asleep even before the kids now πŸ˜‚ and that leaves me no time to think about the lunch menu. That’s when this instant split moong curry comes handy. When vegetables are less, when you feel like having whole moong curry but have forgotten to soak it or merely if you are in no mood to make something elaborate, this split moong curry becomes a best friend. 😍

The curry tastes really delicious with chapatis and rice equally, is very filling and healthy too. I make this regularly and is loved a lot by my family. Hope you all try and like it too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients:

3/4 Cup split green moong dal (with skin)

1/4 Cup split yellow moong dal (skinned)

1 tsp Ghee + 1 tsp Oil

1 tsp Cumin seeds/ Jeera

3 to 4 Garlic cloves, finely chopped

1 inch Ginger, finely chopped

3 Green chillies, finely chopped

1 medium sized Onion, finely chopped

1 medium sized Tomato, finely chopped

1/4 tsp Turmeric powder

1/2 tsp Cumin powder

1 tsp Garam masala powder

1 tsp Red chilli powder

Salt to taste

1 tsp Lemon juice, for garnish

2 Tbsp Finely chopped Coriander leaves, for garnish

Step by step recipe:

1. Take 3/4 Cup split green moong dal and 1/4 Cup split yellow Moong dal in a bowl. Wash twice and soak till use. (You can make the curry even without soaking but soaking atleast for 15 mins helps it to cook quickly.)

2. Take ghee + oil (or only oil) in a pan. Add cumin seeds and allow it to change colour. Add finely chopped garlic, ginger and green chillies. Fry till garlic turns brown in colour. Add onions and fry till onions turn translucent.

3. Now add tomatoes and fry till tomatoes turn mushy. Now add turmeric powder, cumin powder, Garam masala powder and red chilli powder.

4. Mix well frying for few seconds. Now drain water from the soaking dal and add to the pan.

5. Add water and salt. Mix well. Bring to a boil.

6. Cover and cook till the moong turns soft and water gets absorbed completely.

7. Now drizzle lemon juice and garnish with coriander leaves. Mix well. Serve hot with chapatis or rice.

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Notes:

* You can make the same curry with overnight ( or atleast for 6 hours) soak whole green gram or even sprouted green gram. I make with split ones when I forget to soak, yet feel like eating this curry.

* Combining both split green moong dal and split yellow moong dal makes it tastier.

* Skip onion and garlic for a satwik version of the curry. I do so on fasting days and it still tastes delicious.

* You can cook till the moong dal turn mushy or till it’s just done. Also you can make the curry dry or keep a little liquid in the gravy. Depends on your taste.

* I usually make this curry with chapatis but it tastes delicious with rice meals too.

* You can also try this:

# Amma’s style moong curry.

# Sprouted Moong Methi sukhe

# Muga Dali Usli

Mango Coconut Ladoos | Healthy version without condensed milk

Don’t the ladoos look pretty? I loved how this picture came out. 😍 Even though I have been making these ladoos since some time now, the cashew bits idea came while presenting them for the blog and they looked so cute that I felt so happy. ❀️

I have a Microwave Mango Coconut ladoos recipe on the blog which many of my readers have tried but the recipe is with condensed milk which they wanted to avoid and I got requests for alternatives. So, I started experimenting and substituted condensed milk with cashew paste. And it worked very well. 😍

The ladoos come out very soft yet melt in the mouth delicious. I still remember the first time that I made it, I shared it with my neighbor Trinita and she showered me with so many wonderful words saying it tasted really delicious. Happiness is sharing, everything tastes much more yummier once you have shared it with your loved ones! ❀️

Wish I could share with all of you too 😍

Similar is with my daughter. She can’t colour alone and needs me (only me, mind you! Mr daddy is invisible to her πŸ˜…πŸ˜) to colour along with her. I guess sharing the colouring page and pencils make it much more pleasurable an activity. So, we both colour together listening to our favorite songs. Her current favorite is “Mere Sohneya” from Kabir Singh movie. Listening with her, I too love the song now (super cute music and lyrics ❀️) which is coming very close to “Tujhe kitna chahne lage” which has been my most favorite from the movie. How kids change our song choices too! 😍

On the note, sharing this sweet recipe made from my favorite Mango. Hope you all try and love it. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { About 15 small ladoos }

2 Cups Freshly grated/ Desiccated Coconut

1 Cup thick Mango Pulp (fresh/canned)

1/2 Cup Cashews

1/4 Cup Milk

1/4 Cup Jaggery powder

1 Tbsp Ghee

1/4 tsp Cardamom powder

Step by step recipe:

1. Grind 1/2 Cup Cashews with 1/4 Cup Milk to a smooth paste.

2. In a pan, add 2 Cups desiccated Coconut, 1 Cup Mango pulp, 1/4 Cup Jaggery powder along with cashew paste.

3. Now mix everything well into an even mixture.

4. Keep this pan on medium flame and cook till moisture evaporates and the mixture turns dry. Takes about 10 mins depending on the moisture content of the mango pulp. Now add ghee.

5. Remove from pan and allow to cool. Add cardamom powder and mix well.

6. When it cools, using your palms form ladoos. It will be very soft and you can make ladoos easily. If the mixture sticks to the palm, apply ghee on your palms while making ladoos.

7. Repeat the same with the rest of the ladoos. Garnish with bits of cashews for it to look pretty. 😍

Notes:

* If using freshly grated Coconut, dry roast in a pan first to remove the moisture and then mix in mango pulp, jaggery and cashew paste like in step 2. Do not brown the coconut though. Just light toasting will do.

* You can use both fresh or store bought mango pulp during off season. If using fresh pulp, do not grind using water. Just slice mangoes and grind the mixer without water for a thick pulp.

* During off season, I use Mother’s recipe brand of Alphonso mango pulp. It works really well for this recipe.

* You can skip jaggery if the mangoes are very sweet. You can taste the mixture slightly and then add jaggery only if needed.

* You can use grated Jaggery in place of jaggery powder as anyhow it will melt when we cook it.

* For a Vegan version, you can skip milk and grind cashews with equal amount of water. Also you can skip ghee and use any neutral flavoured oil while greasing your palms while forming ladoos.

* Cook the mixture really well such that the moisture evaporates. Else it will be difficult to form ladoos is the mixture is sticky. But don’t cook a lot that mangoes lose flavour. It took me about 10 mins on medium flame in my cooktop.

* These ladoos are not like regular ladoos and very soft but tastes delicious.

* If you have difficulty forming ladoos even after applying ghee on your palms, then refrigerate the mixture for an hour or so. You can form ladoos easily after that.

* After a day, refrigerate the ladoos in a moisture free container.

* You can also check out these recipes:

# Microwave Mango Coconut ladoos

# Coconut Burfis

# Dry fruit Coconut Ladoos

# All Mango recipes list

# Easy, healthy sweet recipes ready in 15 mins compilation

Mixed Vegetable Salad | Simple salad recipe

This salad recipe is so simple that I thought twice before adding on the blog wondering if anyone would actually even look at this recipe. But then I thought, even if one person benefits by it, then the blog is worth it. So here is sharing the easiest salad recipe ever and definitely very healthy too since it has so many vegetables in it. ❀️

My kids are huge fan of this salad and this whole bowl that you can see above is finished mostly by them only. They enjoy it as it is and then add puffed rice or Bhel to it, calling it “Charmbure Upkari” or Bhel Puri in Konkani. Whatever they call it, I am very happy that all these vegetables go into their tummy without a fuss. ❀️

When I was a child, my grandmother used to make a simple salad with just tomatoes, onions, green chillies and coriander leaves. After a while of making it, it would leave water due to salt in it and I used to love to slurp that water. 😍 Now my son is the same. The water left by the salad is reserved only for him and he enjoys drinking it. Like mother, like son. ❀️❀️

Today, I also want to share a glimpse of my mother’s window which is her view of the outside world. Suffering from muscular dystrophy in her legs, she’s mostly sitting on her bed and this window is her best friend which offers her beautiful views of mother nature, the gleaming sky, different varieties of birds and butterflies, also of cows grazing. This picture was clicked by Amma today. Isn’t it beautiful! ❀️

Also, here is a picture of a pigeon, one among the many who come to visit Amma. How sweet is that! 😍

During my vacations, I used to lie on this bed, chatting with Amma while looking outside at nature, enjoying the beautiful scenery. Major missing since close to two years now. But really happy that Amma has this window as her friend, which makes her feel close to nature, even from within her room. That’s so blissful! ❀️

On this note, here’s sharing the recipe with all of you. Hope you all try it too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients:

2 English Cucumbers (about 2 cups chopped Cucumbers)

1 medium sized Carrot (1 Cup grated Carrot)

1/2 Cup grated Cabbage

1/4 Cup finely chopped Capsicum

3 Lettuce leaves, chopped into small pieces

1 medium sized Onion

1 medium sized Tomato

3 Tbsp finely chopped Coriander leaves

2 Indian lemon or to taste

1/4 tsp Cumin powder

Salt to taste (I use rock salt/ kaala namak)

Step by step recipe:

1. Get all the veggies for the salad ready. I love to keep everything set at first so that I don’t forget any of the Vegetable and also love how colourful it looks. 😍

2. First chop the cucumbers into small pieces and add to a large mixing bowl. Then peel and grate carrots, finely chop cabbage, capsicum, onion and tomato. Make small pieces of lettuce and add to the bowl too.

3. Now add lemon juice along with salt, cumin powder and coriander leaves. Mix well and serve.

Notes:

* If using Indian cucumbers, it will need peeling and removing the core. Since I used English Cucumbers, I do not peel it.

* You can skip any Vegetable in this if you don’t have. I add as per what I have available.

* You can also add green chillies or pepper powder. I skip both as I make for my small kids.

* This salad acts a good base to make Mixed Vegetable sandwiches. Just take little of this salad and mix either hung Curd or cream cheese along with little tomato ketchup. Mix well and spread between bread slices. Toast on a pan and delicious sandwiches are ready.

* Also you can use this salad to make Mixed Vegetable Bhel Puri. Just take a little of this salad and mix in red chilli powder to taste along with little curd, puffed rice/ Bhel and Bhujiya/ Sev. Add Date Tamarind chutney too if you have.

* These are the other Salads that I make regularly:

# Carrot Kismuri

# Moong dal Kosambari

# Cabbage Kosambari

# Khamang Kakdi

# Mixed Bean Salad

Amrakhand | Mango Shrikhand | Easy Mango dessert

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This picture of Amrakhand or Mango Shrikhand is making me drool now and I am so sad that it’s already finished off. πŸ˜… Had made it as it is my brother’s birthday today and I wanted to post a sweet recipe on the blog dedicated to him. As my regular readers know, Mango is my most favorite fruit among all and making mango sweets are my favorite pastime during mango season. 😍

This dessert hardly takes any effort (just mixer jar washing πŸ˜‚) but looks so beautiful (all credits to my fav Mango ❀️) and tastes so delicious that whenever I make it, the kids can’t get enough of it. They call it mango ice cream. 😍

Just received a picture of my brother cutting his birthday cake. He turned 25 years today and this picture amazed me as to how much he has grown from a little baby on my lap to a handsome man. ❀️

He works for IBM, Bangalore but is at home due to the work from home situation now. Grateful to God for that as I am relieved that my parents have company and also he’s much safer in Udupi. This picture also shows my home, Amma’s dream flat amidst nature near Shri Krishna temple, Udupi and makes me miss all of them so much. ❀️

Also sharing a collage of pictures of my journey with my brother from when he was a baby, born 6.5 years after me, to our childhood memories to growing up together. ❀️

Here’s wishing you a very happy birthday dear Madan. Loads of love and blessings on this special day as you turn 25. Dedicating this sweet to you. ❀️ The big heart is me, being your Akka and the small heart is you, my little brother.😍😍

Click on the image to save the recipe on Pinterest

On this note, sharing the recipe with all of you. Hope you all will try this sweet recipe and I am sure you will love it. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 3 Cups }

2 Cups Curd / Yogurt

1 Cup thick Mango pulp

1/4 Cup Jaggery (about 3 to 4 spoons)

1/4 tsp Cardamom powder

Saffron strands and mango pieces to garnish (optional)

Step by step recipe:

1. Make Hung Curd from the regular curd. It is very easy to make and I have shared all the step by step pictures in this Jaggery Shrikhand post. You can check that.

2. Once hung curd is ready, keep all the other ingredients ready too. In this picture you can see, freshly made hung curd, mango pulp, jaggery powder and cardamom powder.

3. Now add all these ingredients in the mixer jar and blend till the mixture turns smooth and creamy.

4. You are done. Now pour into bowls, garnish with saffron and mango pieces. Serve chilled.

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Notes:

* This sweet tastes best with Alphonso mango pulp due to the natural sweetness of the mango.

* You can use fresh or canned mango pulp. When making the mango pulp at home, just blend the mangoes to a thick pulp without adding water. Else the Amrakhand turns watery.

* You can skip jaggery too if the mangoes are very sweet.

* The thicker the yogurt, the quicker you will get hung curd. I hung the curd in a bowl only for two hours and it came out to be a thick hung curd. That’s because the curd or yogurt that we get here is very thick.

* For making hung curd using regular curd, check my Jaggery Shrikhand post.

* You can also add dry fruits to it. I skipped as my kids like it only with mango pieces.

* I have added a lot of mango sweet recipes on the blog. You can check them here – Mango Recipes.

Banana stem salad | Banana stem Kosambari | Banana stem Upkari | Gabbo recipes Konkani

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There was a time when I used to make only one or two curries for our matta rice meals. Since I cook the matta rice very soft like a gruel, a side dish would be sufficient to enjoy a simple dinner. Don’t know when I started cooking more, maybe lockdown effect πŸ˜„ or to deviate my mind πŸ˜… or listen to more music 😍, I now make atleast 3 to 4 varieties of curries daily. It makes me very happy to see the thali with different colours and nutrients too.❀️

My son is also a huge fan of his plate filled with curries and says, “Amma, Wow 😍” when I bring his meal to feed him. I am glad that this boy needs no extra efforts to make him eat veggies. He already loves vegetables (even traditional ones) so much that I am sure he was a farmer in his past life and a Konkani for sure. πŸ˜…

As for me, due to him, I too have learned to like these vegetables which I did not like as a kid (Amma, true na? πŸ˜‚). So, as a mother, at 31 year old, I am learning healthy eating habits from my 2.5 year old son ( how cool is that πŸ˜„). But honestly, not only this, if I have learned to be happy at the simplest things, it is through my kids, if I have learned to enjoy life with whatever we have, it is through them. Even if I scold them, they still come back to me with the same amount of love and hug me saying, “Love you, Amma”. That forgiving, non judging, free thinking, trusting nature of kids and the innocence, which gets lost as we grow up, have to be learned from kids. Maybe that’s what is a part of the circle of life. ❀️

So, on this thoughtful note, sharing the recipes with Banana stem. Hope you all like it. Happy and healthy cooking!

RECIPE:

Ingredients:

Banana stem (inner pith)/ Gabbo as available {mine was 35 cm in length}

For Kosambari:

1/4 Cup Moong dal

1 Cup finely chopped Banana stem

3 Green chillies

2 Tbsp Coriander leaves

2 Tbsp grated Coconut

A pinch of Hing/ Asafoetida

1 tsp Oil, 1 tsp Mustard seeds, A sprig of Curry leaves – for seasoning

Lemon juice from 1 Indian lemon for garnish

Salt to taste

For Salad:

1 Cup finely chopped Banana stem

1 Cup Curd / Yogurt

2 Green chillies

Salt to taste

1 tsp Oil or ghee, 1 tsp Mustard seeds, 1/2 tsp Cumin seeds, A sprig of Curry leaves – for seasoning

Step by step recipe:

1. First wash well and soak the moong dal in enough water and keep aside till use. This is for the kosambari.

2. Next, wash the Banana pith well. I get the outer parts of the stem already removed. So I don’t have pictures of how to remove that. Please check YouTube videos on how to use banana stem if using for the first time. Cut into roundels while removing any fibres which may come out. Immediately put in a vessel filled with water as shown.

3. Now finely chop these roundels and add little to a bowl for the salad. Also add finely chopped green chillies.

4. Now add curd and salt. Mix well.

5. Season oil or ghee by spluttering mustard seeds and adding cumin seeds and curry leaves. Pour this seasoning over the salad. Mix well. Salad is ready.

6. For the Kosambari, now again finely chop the banana stem and add to the soaked, drained moong dal along with green chillies and coriander leaves.

7. Now add coconut along with the seasoning of mustard seeds and curry leaves in oil.

8. Add lemon juice and salt. Mix well. Kosambari is ready.

9. For the Gabbe Upkari, cut the rest of the Banana stem into long pieces. Heat about 2 tsp Oil in a pan. Add a pinch of Hing along with 3 to 4 broken red chillies and the chopped Banana stem pieces with salt and little water. Cover and cook till the stem pieces turn soft. Garnish with grated Coconut and mix well.

10. Serve the Banana stem salad, Banana stem Kosambari and Upkari with rice meals.

Notes:

* I also make a simple sambar along with these three dishes as it makes a great combination and a very wholesome meal.

* Remember to remove the outer parts of the Banana stem if you have the stem with outer parts intact. Check YouTube videos on how to use Banana stem. I get it with the innermost pith in my nearest supermarket.

* While chopping the pith, you will get some fibres come out. Discard it.

* Keep the chopped pieces in plain water or tumeric water till use, else the pieces turn black very quickly.

* Don’t worry about using banana stem without cooking it in salad and Kosambari. It can be had raw and tastes really good too. Just chop it very finely.

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Eggless Banana Rava Cupcakes | Easy one bowl Banana semolina muffins

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Bananas are the most brought fruit in our grocery shopping as my darling daughter loves it. 😍 She eats one daily after breakfast and also when she’s hungry in the evenings. But even then, due to the onset of summers here in Qatar, the bananas turn black and overripe very quickly. Though it is still tasty on the inside, they are slightly sticky to hold and I don’t feel like giving her to eat as it is (don’t want her love for bananas to diminish away 😍). But what to do with those bananas now? πŸ˜„

That’s when this mommy puts on her thinking caps (my brains work overtime now 🀣) as to how to use the leftover bananas who stare at me, pleading to be used up whenever I pass through them (dramatic much?? πŸ˜… That’s me πŸ˜‚). So one week it’s Jaggery Sheera with the bananas and the next week it’s banana chocolate cupcakes or Vastad rottis or the easiest wheat banana pancakes with them. Finally, when all these options got exhausted, I found out a new way of using the bananas.

Substituted mango pulp with mashed bananas in my Mango Rava Cupcake recipe and it came out so well that it has become a regular at my place (as of now πŸ˜…). So much that the bananas are purposely left to turn black πŸ˜… to make these delicious cupcakes. 😍

By the way, did you notice the toy bananas in my picture? It is from my daughter’s food toy collection, which her brother too loves a lot and they both play in this set up which I have made for them. 😍 Though the places for the toys keeps changing throughout the day, before sleeping, I set it up like this so that our mornings are welcomed by this beautiful, cute scene. ❀️

You can also see my son’s vehicle collection which me and him arrange in various ways. We spend hours sitting there and I don’t realize how time passes with this little boy. ❀️

Anyhow, hope you all try these cupcakes and I am sure you will like it. Do let me know if any doubts and it will be a pleasure to help. Happy and healthy cooking! ❀️

RECIPE: { 1 Cup = 250 ml }

Ingredients: { Makes 7 cupcakes }

1 Cup mashed Bananas { I took 5 overripe small variety Indian Bananas }

1 Cup Semolina/ Rava / Sooji { regular variety }

1/2 Cup Jaggery powder

1/4 Cup Ghee

1 tsp Baking powder

1/4 tsp Salt

1/4 tsp Cardamom powder

Step by step recipe:

1. Preheat the oven at 180 C for 10 mins.

2. Take 1 Cup rava in a large mixing bowl. Add 1/2 Cup jaggery powder to it. Keep mashed bananas and other ingredients ready as well.

3. Now add the 1 Cup mashed bananas along with 1/4 Cup ghee, 1 tsp Baking powder, 1/4 tsp each of salt and cardamom powder.

4. Mix well into a even mixture using a spatula.

5. Now take a muffin pan ready and line with cupcake liners. If you don’t have liners, just grease well with ghee. Fill three fourth of the mould with the batter.

6. Bake in the preheated oven (which has been heated at 180 C for 10 mins) in the center rack of the oven at 180 C for 25 to 30 mins. Mine gets done at 25 mins exactly. Insert a toothpick in the center of the center most cupcake to see if done. If the toothpick comes out clear, it’s done. Else bake for couple of mins more or till done.

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7. Allow it to cool slightly. Then serve warm or at room temperature.

Notes:

* I keep in an airtight container for a day and it lasts well at room temperature for a day. Refrigerate after that and microwave slightly before consuming.

* I use the small variety Indian bananas which have turned overripe. You can use any variety of bananas but just make sure they are really ripe and mashed well.

* I used the rava that I use for making upma. It is not very fine but regular semolina size. Just don’t use very coarse semolina. If you only have coarse variety, powder it in a mixer first and then use.

* Grate jaggery finely and use if you don’t have jaggery powder.

* Ghee and cardamom powder gives the cupcakes a wonderful flavour. So don’t skip or replace it.

* 25 mins got my cupcakes to bake perfectly and 30 mins made the top part slightly crisp. So please check at 25 mins and if done in the center, remove from the oven.

* I got this idea of using mashed bananas from my Mango Rava Cupcakes where I use mango pulp instead.

* I also make these three recipes with leftover overripe bananas:

# Jaggery Sheera – I add mashed bananas towards and end along with jaggery water, mix well. Tastes very delicious. This tastes like Sapath which is made for Satyanarayana vrath prasad in many households.

In fact these Banana Rava cupcakes are a cake version of the Sapath prasad. The taste is quite similar to it.

# Vastad rotti – Tawa fried version of Mangalore Buns

# Eggless, whole wheat, Chocolate Banana Cake – Can be made as cupcakes too

# Wheat Banana Pancakes – Instant snack for the kids with bananas and wheat flour.

* If you are new to baking, you can check this post which I wrote to help my readers – Baking basics for Beginners

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Cabbage Kosambari | Easy Cabbage salad

As my kids are finally asleep, I can sit to write a new recipe now. A recipe I had been wanting to add to the blog since long but could not find time. With Eid holidays going on here, kids sleep till late in the morning and thus, my son skips his evening nap. Him skipping his nap = I don’t get time to sit for long in a place = I can’t blog. So night time is blog time as of now. πŸ˜„

Is night time also a time for deep thoughts for any of you? (or is it just me πŸ˜…) I find the silence of night so peaceful and comforting that I get time to talk to the divine, to understand myself, to over think (πŸ˜„), to listen to my favorite music and to relax too. After all this, when I finally sleep, I dream a lot, also remembering my dreams completely when I wake up. I see myself going back to my school days, my college days, the tension of exams, the fun of enjoying with my friends, chatting with Amma along with seeing people close to my heart, in my favorite places like the mountains and beaches, every night in my dreams. ❀️ I feel very happy when I wake up that, so what if I can’t see them for real, atleast they visit me in my dreams. 😍 So, thank you my dream companions for coming in this crazy girl’s dream world. πŸ˜„β€οΈ

So that was about night time which is my own “me” time. And what about my day time? Here is a glimpse into it:

My son making towers, cars, trucks, ships, tents, caves, houses, see saw, slides and what not with our sofa cushions. πŸ˜‚πŸ˜‚ These cushions are his inhouse park and me being a child with them, don’t stop him too πŸ˜… (I just see that he does not go overboard and is safe.) He has taught his elder sister as well and both of them enjoy making their own creations with these cushions. 😍

By the way, did any of you notice his dress? Yes, he loves wearing his Akka’s frock, specially this red one. Reminds me of how my brother used to love wearing my dresses too as a kid. Such wonderful memories. ❀️ His sister also adorns him with necklaces and accessories to doll him up. One of their favorite games. Look at him admiring his bangle. 😍

My daughter also loves to draw and colour, which can be clearly seen from the first picture above. Almost all of our walls are stuck with her paintings. She also likes to create various dress designs and here is one among them. I admire her for her creative ideas in art and craft, which I lack completely. πŸ˜‚

So these two bundles of joy (sometimes also the reason for my 1 minute angers πŸ˜‚πŸ˜‚) make my mornings worth waking up and are huge entertainment in my daytime. I don’t realize how my day passes with them. Also, I am so glad they have each other for company in these home bound times. ❀️❀️

Finally after my long chatter, here’s sharing the recipe of this simple yet very delicious Cabbage Kosambari which I learnt recently from my dear friend, Ambratha Shenoy. This is too tasty for words and definitely a must try recipe. Hope you all like it too. Happy and healthy cooking! ❀️

Thank you Ambratha for sharing this recipe! β€οΈπŸ™

RECIPE:

Ingredients:

2 Cups grated Cabbage

1 medium Onion, finely chopped

3 Green chillies

1/4 Cup finely chopped Coriander leaves

3 Tbsp freshly grated Coconut

Juice from 1 Indian lemon or to taste

Salt to taste

Step by step recipe:

1. Take the grated Cabbage in a mixing bowl. { I grated the cabbage as much as possible and finely chopped the end pieces}

2. Now add finely chopped onion, green chillies, coriander leaves, coconut and salt.

3. Add lemon juice and mix well.

4. Mix well and serve as an accompaniment to meals.

Notes:

* Try to serve freshly made as much as possible as onions may start to leave water if kept for long as it has salt in it. Else you could salt just before serving.

* You could increase or decrease lemon juice and coconut as per your taste.

* Instead of grating cabbage, you could also very finely chop it. I combine both ways. Grate as much as I can and then finely chop the end pieces.

* Tastes very good as an accompaniment to rice meals.

* You could also try these three South Indian style salads that I make regularly:

1. Moong dal Kosambari with Cucumber and carrots

2. Carrot Kismuri

3. Khamang Kakdi

Khamang Kakdi | Seasoned Maharashtrian style Cucumber salad

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Mr Google says Khamang means savory, tasty, spicy in Marathi and Kakdi means cucumbers. That’s exactly what this salad is! Savory spicy tasty cucumber salad. I have been making Khamang Kakdi since many years now and it is my 2.5 year old son’s favorite salad. Whenever I make it, he has to eat it as soon as it is done, along with his meal and afterwards, with my meal too. πŸ˜…πŸ˜… In short, most of this salad goes into his tummy. 😍

My mother will not be pleased to read this, I know, πŸ˜… as she always wants me to eat well. That’s why I keep updating her over voice messages whatever I eat all throughout the day. It makes her happy and she sends all the possible love smileys in the world to show her joy. 😍❀️

We can’t talk for hours like before or video call as her grandkids snatch the phone from me to talk to their “moga mamama” (loving grandma). So we just send voice messages to each other. I give her updates regarding what I am doing every hour and she does the same. Our day starts with good morning to each other and ends with good night kisses. That’s what is called true love, being far from each other physically, yet closest to one another, in thoughts, in feelings and in heart, not separated ever. ❀️

Writing the above line just overwhelmed me to tears and I won’t be able to write anymore.. This girl with loads of thoughts, feelings, memories is never going to change.. ❀️

Hope you all try this easy cucumber salad, Khamang Kakdi. Happy and healthy cooking!

RECIPE:

Ingredients:

3 regular sized English Cucumbers (or 1 Indian Cucumber)

1/4 Cup Peanuts

1/4 Cup freshly grated Coconut

3 Green chillies

3 Tbsp finely chopped Coriander leaves

Lemon juice from 1 Indian lemon or to taste

Salt to taste

For seasoning:

2 tsp Coconut oil

1 tsp Mustard seeds

5 to 7 Curry leaves

A pinch of Hing/ Asafoetida

Step by step recipe:

1. Dry roast the peanuts in a pan till it browns. Allow it to cool. Now using a mortar pestle, crush it to a coarse mixture. Keep aside.

2. Take chopped cucumbers, green chillies, coriander leaves and coconut in a bowl. Add salt.

3. Now add the crushed peanuts to this. Also, heat oil in a pan. Splutter mustard seeds, add curry leaves and hing. Pour this seasoning over the cucumbers.

4. Add lemon juice and mix well. Do a taste test for salt and also add more lemon juice if you like.

5. Serve with rice meals or enjoy as it is!

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Notes:

* I used English Cucumbers which do not need peeling. If using Indian cucumbers, peel and remove seeds. Then chop and use.

* You can make ahead and keep at room temperature. Maybe add salt later if your cucumber leaves a lot of water after adding salt.

* I also make this Moong dal Kosambari regularly with cucumbers and carrots. You can check that.

Click on the image for the recipe

* Another Konkani style salad that I make always is Carrot Kismuri.

* I also use Cucumbers in this Instant Cucumber dosa and Instant Cucumber Idli.

Dry fruit Coconut Ladoos | Sugar free ladoos | Easy to make, Ready in 15 mins

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So happy to be posting this super healthy, easy to make, heavenly tasting ladoo recipe on Hanuman Jayanthi today. The thread you can see above in my hand is from Shri Hanumantha temple in Moodbidri near Udupi. It’s been around 2 years that I got it as a prasad from the temple but I am happy that the thread has not deformed nor lost its beautiful colour. Grateful to God for that. This thread is a constant reminder to me that I have Hanumanji’s blessings always and it has removed fear completely from my mind. πŸ™

My devotion to Hanumanji started when we shifted to Elamakkara, Kochi when I was in 9th std. Elamakkara is a place with so many temples located very close to each other. My dad used to go to each of these temples on weekends and I would accompany him too. In the Dattatreya Swamy temple, there is a Hanumanji gudi ( a smaller temple) where I started going quite often and I always felt so peaceful standing in front of that gudi while sharing both my happiness and sorrows with Hanumanji. πŸ™

During college days, I also started wearing his pendant which had Shree Ram on one side and Hanumanji on the other. Found this picture from exactly 10 years back and sharing with all of you along with the pendant’s picture as it not clear from my photo.

This picture brought back so many memories of our house in Elamakkara. ❀️ Our mandir which you can see behind, the showcase with photos and soveigners, our old computer in which I used to do my college work, the wooden sofa with velvet seating and a glimpse of our kitchen where my grandmother and mother used to make so many dishes very lovingly for me. One photo, hundreds of memories. 😍😍

Talking about photos, my devotion to Hanumanji also was through collecting his pictures, his books, his keychains, in fact anything with Hanumanji in it. I have saved all of it even now and had brought them along with me to Qatar. Looking at them makes me so so happy. Sharing a glimpse with all of you.

My treasure. β€οΈπŸ™

There is a story behind Hanuman chalisa book in my life. During my final college trip to Hyderabad, my Amma was very scared to let me go. But for my happiness, finally she agreed reluctantly. Alongside, she prayed to Hanumanji that if I come back safely, we would give Hanuman chalisa books to my Hindu classmates (I know it might sound childish but a mother’s love is something which only a mother can understand ❀️). And you know the most divine part?

On the way to Hyderabad in the bus, while my friends were dancing, me being a very bad dancer (πŸ˜…), just sat looking outside the window and what do I see! Small Hanumanji temples in every few kms!! It made me feel so happy that I wanted to call Amma then and there to share my happiness. I saw so many idols of Hanumanji together that evening that I have not seen in my entire life. Such a blissful and unforgettable experience it was! πŸ™ And yes, I did reach back safely and we distributed the Hanuman chalisa books to my classmates, much to their surprise. ❀️ My best friend Sunanda still has that book which made her a Hanumanji devotee too. πŸ™

Sorry for so many nostalgic stories today but Hanumanji is so close to my life that I just went on writing. Thank you so much for reading. Here’s wishing all of you a very blessed Hanuman Jayanthi. πŸ™

Hope you all try these delicious ladoos for your family. Happy and healthy cooking! ❀️

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RECIPE:

Ingredients: { Makes 20 small ladoos }

1 Cup deseeded Dates (I used Khudri variety)

10 dried Apricots

3/4 Cup Mixed Nuts { I took 1/4 Cup each of Cashews, Almonds and Walnuts }

1/4 Cup Raisins

1/2 Cup Desiccated Coconut

Step by step recipe:

1. Soak dried apricots in hot water for about 10 mins. Also soak dates if using hard variety of dates.

2. Meanwhile, dry roast the Desiccated Coconut in a pan on medium flame till it starts changing colour and turns light brown. Immediately transfer to a bowl. (Don’t allow it to turn dark brown. Just a light colour change as shown below is sufficient.) Keep aside till use.

2. Add the nuts to a mixer or food processor. Also keep the apricots, dates and raisins ready.

3. Powder it coarsely, not grinding continually but pulsing in regular intervals. Took me about 5 pulses for 15 seconds each for it to get powdered coarsely. { If ground continually, it will turn into paste as nuts release oil when ground too much. }

4. Now add the drained apricots, dates and raisins.

5. Again pulse in the food processor till the mixture gets blended together to almost like a coarse paste. { Do not add water while grinding.}

6. Now add to a frying pan and heat it for two mins just till it becomes dry. Remove and keep aside.

7. Now add the mixture to the dry roasted coconut and mix well using a spatula.

8. Once mixture has cooled slightly, make ladoos by taking little portions and shaping between your palms. These ladoos can be easily shaped by anyone as the mixture is not dry.

9. Repeat the same with the mixture. Enjoy these guilt free healthy ladoos!

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Notes:

* Store them in an air tight container free from moisture and it will last well atleast for couple of days in room temperature. Refrigerate after that.

* Desiccated Coconut can be substituted with freshly grated coconut. Just that it will take a little while longer to get brown colour.

* If using hard variety of dates, soak it in hot water for about 10 mins or till it turns soft.

* If you don’t have dried apricots, substitute with 1/2 Cup more of Dates. So total 1 1/2 Cup Dates in the recipe.

* In the 3/4 Cup nuts, you can use any variety of nuts. I used a mix of Cashews, Almonds and Walnuts.

* You can use either golden or black raisins.

* If you don’t want to use coconut, just skip it like I do for my Dry fruit bites.

* If you don’t want to make them as ladoos, spread onto a plate and cut once it gets hard. I do that for my Dry fruit bites.

* You can check my Ready in 15 min healthy sweet recipes compilationfor easy, healthy sweet recipes.

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