Tag Archives: Easy

Poha Sheera | Aval Kesari with Jaggery | Easy 15 min sweet recipe

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A new recipe after nearly two months! Both Feb and March were filled with so much uncertainties and many sad days due to losing my loved ones that I did not even feel like trying something new or blogging recipes. If there was something that kept me going without breaking down, it is my love for music. I kept listening to my daily shlokas, bhajans and my favorite songs on youtube all day, which gave me peace of mind. Youtube has become my favorite app now! ❤️

Music really has healing powers and when you don’t feel like talking with anyone, immerse yourself in the world of music and it will definitely bring you peace! ❤️

In devotional music, Guru Raghavendra Swamy’s bhajans and shlokas are my favorite. Whenever I feel nobody can understand me, and also when there are instances in my life which I can’t share with anyone else (not even with my Amma as I don’t want to worry her ❤️), that’s when Guru Raghavendra Swamy comes to my aid. Through his bhajans, I talk to him and he shows me the way. Not all would believe, but I get the answer to my talks within a day. That’s the power of my relation with him and those who believe in him will know how he’s always with us, taking care of us, knowing all the battles that we face in life.

Sharing my favorite picture of Guru Raghavendra Swamy with all of you. The way he is hugging Krishna depicts so much love that I feel very happy just looking at this picture. ❤️

So, I am dedicating this sweet that I learnt recently from Usha Thukaram mai, which we loved a lot, to my Guru Raghavendra Swamy. 🙏 Today is Thursday (Guruvaar) and my Guru’s day. An apt day to post this Sheera as prasad to him. Om Shree Guru Raghavendraya Namaha 🙏

This sweet is very easy to make and a unique twist of adding roasted poha powder instead of semolina, gives it a wonderful flavour. Do try for a change and I am sure you will love it. Happy and healthy cooking!

Thank you Usha Thukaram mai for your recipe. You had once said that you see me as your daughter. Just want to say that I will never forget that and always admire you for your amazing dishes that you post. Love, respects and seeking blessings from you! ❤️🙏

RECIPE: { Serves 2 }

Ingredients:

1 Cup thick or thin Poha / Aval / Flattened rice / Beaten rice

3/4 Cup Jaggery (I used powder)

2 Tbsp Ghee

6 to 8 chopped Cashews

6 to 8 Raisins

2 Cups Water

1 tsp Cardamom powder

Step by step recipe:

1. Heat 1 Tbsp ghee in a pan and roast the poha on medium flame till it turns light brown in colour. Allow it to cool.

2. Add to a mixer and powder it finely.

3. Now heat the rest 1 Tbsp ghee in the pan and fry cashews and raisins in it till cashews turn brown in colour. Add 2 Cups water and bring to a boil.

4. Add the powdered poha along with jaggery powder. (If adding jaggery as blocks, melt jaggery first in the water and then add the poha powder.) Mix continually removing lumps if any.

5. Now cook mixing continually on medium flame till the mixture leaves the sides of the pan. Takes about 8 mins.

6. Add cardamom powder. Mix well and remove from the flame. Serve hot or cold. Both tastes yummy.

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Notes:

* You can use both thick or thin Poha for this recipe.

* Make sure to not burn the poha while roasting. Remove from flame as soon as it starts turning brown in colour.

* For 1 Cup Poha, 2 Cups water and 3/4 Cup jaggery works well for me. It turns out sweet enough for our taste buds. If you have a extra sweet tooth, you could increase the quantity of jaggery to upto 1 Cup.

* When poha powder is added to the hot water, there is chance of it forming lumps. So mix continually with a spatula removing lumps if any.

* If using jaggery blocks instead of powder, melt it in the water and then add the poha powder.

* Also, if the jaggery you use has impurities in it, make jaggery water separately (3/4 Cup jaggery in 2 Cups water). Sieve and then add the water to the roasted cashews and raisins.

* Don’t skip the cardamom powder as it enhances the flavour so much.

* I found that as the Sheera is kept in room temperature, it increases the taste than when had hot. So I would suggest to make this sweet a bit ahead of time for the poha to absorb the flavours well. The tagline behind this Sheera is ” As time went by, the Sheera kept tasting better and better! 😄”

* Here is yet another Sheera that I make always with Rava/ Semolina: Jaggery Sheera

* This is the compilation of all my Easy 15 mins sweet recipes.

Amma’s Moong curry (with freshly ground masala)

All of us have a special kind of liking towards our mother’s cooking and I am sure you all will agree that no matter which Masterchef cooks for us, our Amma’s food is the best. Why not, as she makes everything with a secret ingredient in it – Love. ❤️

My Amma too used to cook so well and the flavours of all her dishes are still in my taste buds. This moong curry was one among them and I used to take it with puris in my lunch box during my school/ college days. My friends used to love it too and I used to take extra boxes of it for them as well. The precious memory of those days is forever etched in my heart and I remember it each time I make this curry. ❤️

Now Amma can’t cook like before as she suffers from muscular dystrophy in her legs. Although she’s strong most of the days and remains happily engaged all day, there are times when she falls into self doubting sadness and I have to convince her my best that she is still very much loved and an important part of our lives. Right now, she’s going through a difficult phase and this post of mine is to cheer her up in my little way, by adding her recipe on my blog.

Amma, this is for you. ❤️ I am coming in few months to make this curry for you and you have to tell me if it tastes as good as yours or not. 😍 Loads of love to you Amma. 😘 Please be happy always as that is what makes me happy too. ❤️ Sharing some words for you which I found as best to describe our love for each other. Hope it cheers you up. 😍

Now to Amma’s recipe. Hope you all try her way of moong curry too. Tastes amazing with puris, chapatis or even with rice. Happy and healthy cooking!

RECIPE:

Ingredients:

1 Cup dried whole green gram/ whole moong

1 Tbsp Oil

2 tsp Red chilli powder or to taste

Salt to taste

For the ground paste:

1/4 Cup Coconut (freshly grated or desiccated)

6 to 8 sprigs of Coriander leaves

1/2 a large Tomato

1 small sized Onion

2 Cloves

1 Cardamom

1 small piece of star anise

1/2 tsp Cumin seeds or Jeera

1/4 tsp Turmeric powder

Step by step recipe:

1. Soak whole moong in atleast thrice the amount of water overnight or for 6 to 8 hours. When soaked, drain the water. Add fresh water enough to soak it in a pressure cooker and cook until soft. Takes 3 to 4 whistles on high in my electric stove top. Might vary depending on your cooking range.

2. Add ingredients to grind in a mixer.

3. Grind adding about 1/4 Cup water or as needed to a smooth paste. Now heat oil in a pan and add the paste. Also add red chilli powder and cook till the raw smell goes away. (About 5 mins and this paste splatters. So be careful and mix continually.)

4. Now add the cooked moong and salt. Bring it to boil and cook for 5 to 8 mins. Adjust consistency of the gravy.

5. Serve hot with Puris, Chapatis or rice meals.

Notes:

* The gravy thickens when kept at room temperature as moong absorbs a lot of water. So if serving later, add water that time to adjust gravy consistency.

* Star anise and coriander leaves make this masala very aromatic. So don’t skip it.

* The masala splatters while cooking. So be careful while sauteing.

* I also sprout moong and make this same curry.

* You can also check my mother’s other three recipes –

# Amma’s Carrot Pulao

# Amma’s Tomato Chutney

# Amma’s Alu Paratha

Radish Chutney

In my last post of Ragi Jaggery ladoos, I had mentioned about our relocating back to India but I had never expected my readers to comment and message me with their best wishes. It really made me so happy that people actually take time to read the full writeup and also write such heartfelt words for me. ❤️ I always consider my readers to be a part of my extended family and the love showered on me in the past couple of days proves that my readers feel the same, which means the world to me. Thank you dear readers. Love and blessings is what I need the most now. ❤️🙏

I had actually decided to stop blogging for a while as I am not in the right frame of mind to write. Most of the families we know will be separated, even us, as only me and kids will shift back as of now. But we knew this since a year, were mentally prepared for it and specially as I have a great support system in my parents, we are not much worried. But there are many families who don’t have that and hearing their situations make me feel very sad too. Praying that God blesses all of them and they can survive this change well. 🙏

Sorry that this is turning out to be such a emotional write-up which is why I did not want to blog but I guess you all will understand, like always. ❤️

Coming to this chutney, it is my way to sneak radish in my kids’ diet as they love dosas with chutneys. So making them eat vegetable in this form too. I learned this chutney long back from a cookbook but have changed it to suit our tastebuds. Comes out very tasty and you can never say it has radish in the chutney.

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

RECIPE:

Ingredients:

1 Cup peeled and grated Radish

1/4 Cup Coconut

1 Tbsp Coconut Oil (+ 1 tsp)

4 Red chillies

1 tsp Urad dal

1 tsp Cumin seeds

1/4 tsp Hing or Asafoetida powder

Salt to taste

Step by step recipe:

1. Heat 1 Tbsp Oil in a pan. Add grated Radish and saute on medium flame till the raw smell of radish goes away and the radish turns dry. Takes about 5 mins. Now remove from flame and allow it to cool.

2. Now add the radish to a mixer along with coconut. In that pan, heat 1 tsp Oil and add Hing, 1 tsp Urad dal and 1 tsp Cumin seeds. Also add red chillies. Fry till Urad turns brown. Allow it to cool.

3. Now add the fried chilies, Urad dal, cumin seeds to the radish- coconut. Also add salt and about 1/4 Cup Water or as needed. Grind to a smooth paste. This is a thick chutney. Remove to a serving bowl.

Notes:

* Do fry the radish till the rawness goes away. Else the chutney will have the raw taste.

* This chutney is not seasoned with mustard seeds but you can season if needed.

* Can be had with rice meals or dosa/idli.

* Here is my Chutney/dips recipe collection that I make always.

Ragi Jaggery Ladoos | Easy to make healthy ladoos

I can’t believe till some time back, I thought making ladoos were the most difficult among sweets. Now, if you give me 15 mins, I can make ladoos for you. 😄 That’s the change which practice has brought in me. Now I can understand the real meaning of “Practice makes a man perfect”. Though not perfect by looks (I am reaching there 😬), these ladoos come out looking like ladoos 😂 and tastes so delicious that my kids love it a lot. So I thought it was worth sharing with all of you.

And what a wonderful day to share. On our 🇮🇳 Republic day. Having lived for 9 years away from India, I realize the value of our country more now. When I first came to Qatar, I was so excited to be living in a foreign country with such amazing buildings, super clean places and was in awe over everything 😍. I feel lucky to have stayed here for so long. Qatar is definitely a very sweet little country and has my heart forever ❤️.

But now, when we will be mostly relocating back to India within few months and most of the people we know are worried about shifting back, I am simply in gratitude and actually happy too that I am finally going back to my country. I can already imagine myself chit chatting with my mother, visiting Udupi Shri Krishna temple with my dad, the pamper that my kids would be getting from our dear ones and being the foodie that I am, will enjoy my favorite foods too. 😍

Life will not be easy as it’s a major change from the comfort of living in midst of facilities here but what’s life without challenges. Also, I believe everything happens for the good and we must always see the positives. ❤️

So, on this positive note, wishing all of you a very Happy Republic day. 🇮🇳

Hope you all try these healthy and delicious ladoos. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: {Makes about 12 ladoos}

1 Cup Ragi or finger millet powder

3/4 Cup Jaggery powder

1/4 Cup + 2 Tbsp Ghee

2 Tbsp Raisins

Step by step recipe:

1. Heat 2 Tbsp Ghee in a pan and add 2 Tbsp Raisins. Fry till the raisins puff up. Remove to a bowl.

2. Now melt 1/4 Cup Ghee in the pan and add 1 Cup ragi flour. On medium flame, saute the flour in the ghee. Saute till the ghee and ragi flour combines well.

3. Now, keep sauteing on medium flame till the mixture comes together as shown below. It will take about 6 to 8 mins. The mixture turns aromatic and raw smell of the flour goes away.

4. Remove it in the bowl where we had put the raisins. Also add 3/4 Cup jaggery powder.


5. Mix well and allow it to cool slightly. When it still warm, bind to make ladoos. I am attaching some pictures that I took when making these ladoos. Hope it helps all of you.

Keep it in your palm and open close your fingers. Keep doing it till it forms round shape.

6. Repeat the same with the rest of the mixture. Enjoy the ladoos!

Notes:

* Store in a moisture free container at room temperature. Stays well for atleast 2 to 3 days. Mine gets finished off before that.

* Don’t reduce the amount of ghee or you won’t be able to bind the ladoos well.

* Add little ghee to the mixture and on your palms if you find it difficult to form ladoos.

* Do remember to saute the ragi flour well in the ghee so that there is no raw taste in the ladoos.

* You can add cardamom powder too if you like.

* Substitute ragi flour with wheat flour to make Churmundos or wheat flour ladoos. They come out delicious too.

* These ladoos are very soft when freshly made but turns hard as they cool down and tastes much better when kept for little while.

You can also check my 15 mins healthy sweets recipes collection.

You can check all recipes with Ragi that I make regularly like Ragi idlis, Ragi dosas, Ragi cake, Ragi cookies, Ragi Malpua in this Ragi recipes collection.

Aloo Corn Bharta with Milk Chapatis

I have had people tell me that social media friendship is fake and what matters is the friends we make in real life. Might be true for many but I feel finally it ends to the vibe you feel with each individual. Some people talk with so much sweetness that it might seem unreal in the beginning but when you get to know the person, you understand that they are really good natured. (my experience and I have been lucky that way to get to know many nice people. ❤️)

In real life, I talk with everyone (being the chatterbox that I am 😁) and have many friends but if I have to choose my close buddies, they are only two (my college besties ❤️❤️). Apart from that, through social media, I have many friends and some people offer so much love, encouragement and support that I have to call them my angels rather than friends. I sometimes wonder if I really deserve this love and it overwhelms me (not used to hearing praises and having had some self worth issues as a child). But these people keep me going, by motivating me with their kind words. So social media friendship can be anything but fake and gives you a chance to know genuine people too. ❤️

One among them is Ashwini Kulkarni whom I got to know through a food group. She had first tried my Masoor dal dosa and messaged me saying how much her daughter loved it. After that, she messages me whenever she makes the dosa and also sends many healthy recipes for me to try (that has been very helpful for me 🙏).

This Aloo Bhartha is also her recipe which she learnt from Binita Mangaraj but added corn to it making it Aloo Corn Bhartha. I loved the recipe so much that I tried it instantly with soft Milk chapatis (that I recently learnt from Mukherjee Mala). It came out to be such a great combination that we all loved it a lot.

This is one recipe combination that I will be making regularly from on. Huge thanks to Ashwini, Binita and Mukherjee Mala for their recipes. Hope you all try and love it too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients:

4 medium sized Potatoes

1/4 Cup Sweetcorn

1 medium sized Onion

1 medium sized Tomato

2 to 3 Green chillies

1 tsp Red chilli powder

1/2 tsp Coriander powder

1/2 tsp Garam masala powder

1/4 tsp Turmeric powder

Salt to taste

1 Tbsp Oil

1 tsp Cumin seeds

3 Tbsp Coriander leaves, finely chopped

Step by step recipe:

1. Pressure cook the potatoes till soft. Allow to cool. Then peel and grate using grater. You can alternatively mash it.

2. In a pan, heat oil and add cumin seeds. When it changes colour, add green chillies and onions. Fry till onions turn translucent.

3. Now add tomatoes and fry till it cooks and turns very soft. Now add Turmeric powder, coriander powder, red chilli powder and Garam masala powder. Fry for few seconds.

4. Now add the grated potatoes, sweetcorn and salt. Mix well. Add little water and cook for 5 mins on medium flame till sweet corn turns soft. Also add coriander leaves and mix well.

5. Serve hot with rice meals or chapatis/rotis.

Notes:

* I served this with Milk Chapatis. For milk chapatis, just add wheat flour and salt in a bowl. Also add milk and water. Knead to a soft dough and make chapatis as usual. I add about 1/2 Cup milk to 2 Cups flour and add rest water while kneading. Gives really soft chapatis.

* You can mash the potatoes instead of grating but grating gives a good texture to the curry.

* You can make the curry as thick or thin as you like.

* Sweetcorn can be skipped but it gives a good bite to the bharta.

* I used frozen sweet corn which cooks quickly. If your sweet corn variety takes time to cook, boil it separately and add.

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

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

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

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

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

RECIPE:

Ingredients: { Makes about 12 small pieces of burfis}

1 Cup white sesame seeds/ Til

1/2 Cup Jaggery (I use powder)

2 Tbsp Ghee

Sliced almonds for garnish (optional)

Step by step recipe:

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

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

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

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

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

Notes:

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

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

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

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

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

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

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

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

Peanut Jaggery ladoos | 2 ingredient easy Ladoos

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

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

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

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

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

Dedicating these ladoos to Qatar 🇶🇦. May this country always be as amazing as it is and more power to our King. 🙌

RECIPE:

Ingredients: {Makes about 10 ladoos}

1 Cup Peanuts

1/2 Cup Jaggery powder

Step by step recipe:

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

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

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

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

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

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

Notes:

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

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

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

* Use grated jaggery instead of powdered ones.

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

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

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

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

Collection of “no rice” dosa recipes

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

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

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

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

Instant “no rice” Dosas/ Bhakris:

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

Recipe here: Rava Bhakri/ Instant Semolina dosas

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

Recipe here: Instant Cucumber dosas

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

Recipe here: Eggless Tomato Omelette

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

Recipe here: Instant Oats Vegetable Bhakri

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

Recipe here: Instant Oats Poha dosas

6. Instant Jowar Vegetable Bhakri: These Bhakris contain a mix of radish, carrots, cucumbers along with Jowar flour but still comes out so tasty. A very healthy and filling evening snack that I make always. You can make them as thalipeet too.

Recipe here: Instant Jowar Vegetable Bhakri

Dosas which don’t need fermentation:

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

Recipe here: Moong sprouts and Oats dosas

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

Recipe here: Masoor dal dosas

“No rice” Dosas with millet flours:

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

Recipe here: Ragi Set Dosas

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

Recipe here: Urad – Jowar flour dosas

“No rice” dosas with Whole Millets

1. Bajra Moong dal dosa: This is the crispiest dosa that I have ever made and you can never say it does not have rice in it. Also combines the goodness of Bajra with moong dal.

Recipe here: Bajra Moong dal dosa

2. Little Millet dosa: A very healthy yet tasty dosa with Little millet. Great idea to include this variety of millet in your diet.

Recipe here: Little Millet dosa

Other “no rice” dosa recipes:

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

Recipe here: Oats mixed dal dosas

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

Recipe: Broken wheat Mixed dal dosas

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

Recipe here: Urad whole moong dosas

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

Recipe here: Urad wheat flour dosas

You can check all my dosa recipes here: DOSA CORNER

You can check all my idli recipes here: IDLI STAND

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

Oats recipes Collection:

Healthy Cakes and Bakes:

Healthy sweets that can be made under 15 mins:

Wheat Butter Cookies | Easy wheat jaggery cookies using 5 ingredients

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

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

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

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

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

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

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

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

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

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

RECIPE:

Ingredients: { Makes about 10 cookies }

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

50 grams salted Butter (1/4 Cup)

3 Tbsp Jaggery powder

1/2 tsp Baking powder

1 Tbsp Milk

Step by step recipe:

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

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

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

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

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

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

Notes:

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

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

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

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

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

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

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

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

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

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

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

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

Ragi Butter Cookies and Almond Butter Cookies

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

Ragi Malpua | Quick sweet idea | Healthy snack for kids

I have already shared a chocolate cake, cookies, idlis and a dosa with Ragi flour. You can check all the recipes here. This recipe of Ragi Malpua was my first post on my old blog and one of my first trials with Ragi flour back in 2013. Now when my kids love it, it makes me very happy (one of my successful experiments 😄).

These little rolls of yumminess comes handy during their “Amma, we are hungry. Give us something right now!” kind of hunger 😂. Yes, as a mother, we always have to be ready as such hunger pangs can strike anytime (proportional to their naughtiness 😬). I quickly make these Ragi malpuas and they enjoy it while playing. Seeing them eat happily is one of the best moments in the day for me. ❤️

I never realized how someone else’s happiness can be more important than mine before becoming a mother. But now, all I think is how to make them happy (even though I do scold them if they get extra naughty 😁) and all my wishes have got replaced by theirs too. My daughter asked me yesterday what wish do I have in life (she was talking about her wish to be a princess 😆😍). I said I no longer wish for anything as nothing is in our hands and all depends on God’s will, but I do wish and pray that all your wishes get fulfilled. She was so happy with that answer that she gave me a tight hug saying thank you. It made my day! 🥰

Both of them fill my heart with their talks, smiles, naughtiness and love. Can’t imagine my life without them. ❤️❤️

Here’s sharing their favorite snack, these Ragi malpuas. Hope you all try and love it too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { Makes 3 Malpuas }

4 Tbsp Ragi / Finger millet flour

2 Tbsp Atta/ Wheat flour

1 Tbsp Jaggery

Salt to taste

5 Tbsp Milk

For the filling:

1/4 Cup Desiccated or Fresh Coconut

1 Tbsp Honey or as needed

1 Tbsp finely chopped Dry fruits ( I use a mix of cashews, almonds and pistachios)

1/4 tsp Cardamom powder

Ghee to cook the malpua

Honey and Pistachios for garnish

Step by step recipe:

1. Take ragi flour, wheat flour, jaggery and salt in a bowl.

2. Mix it once using a spoon. Now add milk, one spoon at a time and make a thick batter free from lumps. Keep it aside.

3. Now for the filling, take coconut in another bowl. Add honey, finely chopped dry fruits and cardamom powder. Mix well.

4. Now heat a dosa pan well. Then reduce flame to medium. Add about two spoons of the malpua batter in the center of the pan. Spread in round shape. Add ghee and cook till the surface cooks.

5. Flip and cook for a minute.

6. Remove into a plate and fill with the filling. Roll and serve. Drizzle with honey on top and garnish with chopped pistachios.

Notes:

* I have not skipped wheat flour in this recipe as it needs little wheat flour for that soft yet firm texture.

* You can increase the amount of honey on the filling or jaggery in the batter for more sweet malpuas. I prefer it in this quantity.

* Skip jaggery in the batter if you don’t have much sweet tooth.

* They are best enjoyed as soon as made. Keeping them for little while can make it dry.

* Don’t make the batter very thin. The batter is free flowing yet thick. It took me 5 Tbsp milk for 4 Tbsp Ragi flour and 2 Tbsp wheat flour to get the perfect consistency.

* This snack is really handy as it is healthy as well as tastes delicious. Hardly takes 10 mins to make too.

* You can check all my Ragi recipes here.