Tag Archives: Instant

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

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

Instant Pumpkin idlis | Dudhi idli | Dudhe Kadamb

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With online classes becoming the new way of life, my mornings are busy juggling between my daughter (who wants me to be with her during the class), my son (who needs me to be close to him as he always spends the first hour after waking up in my arms and nowhere else 😍) while preparing breakfast which we have to eat right after the class which gets over by 10 15 am. So, since I can’t spend time in kitchen making dosas, idlis are my best friend these days!! ❀️

I have shared many varieties of idlis which you can check in my Idli recipes collection. They have been very helpful for me nowadays as I can just put them to steam while sitting with both my kids and the idlis get ready by themselves. πŸ˜…

My daughter’s first term exam is soon coming (she’s only in 1st std πŸ˜„) but I take studies very seriously (aadat se majboor since my school days 😁). So made a little planner last night which I want to share with all of you. I started making such planners for each of her term exams since last year (when she was only in KG 2 πŸ˜†) but it has been very helpful for both of us. I get to know when her exams are and what to teach her as this is always in front of my eyes. She also reads the spellings daily which makes her learn it very quickly. Sharing in case it is useful for any of you. Teaching small kids is not easy but this way has helped me a lot.

I have stuck it in front of our dining table or our makeshift study table or mainly our artist’s table πŸ˜„ as both my kids love to draw, colour and paint sitting on it. Here is a glimpse of it with my son wondering what Amma is upto πŸ˜… while my daughter is busy writing.

Life changes a lot post kids and all our attention goes into their studies plus playing plus activities plus cooking for them, but I am grateful that they keep me very busy which is essential to not overthink, for the very sensitive me. Whenever I feel I am getting overwhelmed by thoughts, I make myself super busy with them so that I forget everything else. They are my blessings. β€οΈβ€οΈπŸ™πŸ™

On this note, sharing the recipe of these delicious idlis with all of you. This is a traditional Konkani recipe and makes me so happy to add this on my blog. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 22 idlis }

2 Cups Idli Rava/ Rice Rava

2 Cups peeled and grated Pumpkin

1/2 Cup fresh or desiccated Coconut

1/2 Cup powdered or grated Jaggery

Salt to taste

1/8 tsp Cardamom powder

Note: Skip jaggery to make plain pumpkin idlis.

Step by step recipe:

1. Wash the Idli rava well two to three times. Then drain the water completely. Add grated pumpkin.

2. Now add coconut, salt, cardamom powder and about 2 cups water to make a slightly thick batter.

3. Grease idli moulds with oil/ghee and add the batter into each moulds. Let there be little water in each mould as shown.

Note: I filled half of the moulds with plain idli batter and added jaggery to the rest of the batter. Then filled the rest of the moulds with sweet idli batter.

4. Steam for 20 mins or till done.

Serve hot with a simple coconut chutney or sambar. Sweet ones can be relished with ghee.

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Notes:

* If you are not much of a pumpkin or sweet lover, you can make a spicy chutney with these idlis. It masks the pumpkin flavour and balances the sweetness of the idlis well.

* You can skip jaggery completely if making plain ones.

* Cardamom powder is also optional for plain ones but gives a great aroma and flavour.

* You can also make extra sweet ones adding 1/4 Cup more of jaggery with raisins and cashews. Steam them in a vessel and cut into pieces. It is called Dudde Sannan if made that way.

* The 2 cups water is perfect for my idli rava. You can reduce or increase if needed. Don’t make the batter very thick nor very thin. There should be little water in each mould of the idli container. That’s what makes soft idlis.

* They are authentically steamed in Banana leaves but I make them in idli moulds. Still tastes delicious. Add little less water to the batter if steaming in banana leaves.

* I make a similar idli with Cucumber called Thoushe idli or Instant Cucumber idlis.

* One more instant idli with idli rava – Instant Poha Idlis

* You can check all my Idli recipes here – Idli recipes collection.

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.

Roasted gram dal and coriander leaves chutney

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As much as I love my dosas and idlis, there is no denying that they are incomplete without a good chutney. I usually discuss which chutney to make with my family in the morning while making dosas/ steaming idlis and the demand is either for Hing chutney ** (by Mr Husband) and Tomato Chutney (by Miss Daughter). My son is just like me who loves any kind of chutney. 😍

But ever since I made this roasted gram dal coriander leaves chutney, the common demand by everyone including my son has been for this “green chutney”. My 2.5 year old son who is talking a lot now (inspired by you know who πŸ˜‚) calls it “geen chechi” and it sounds so cute that I can’t make any other chutney ever. πŸ˜„

So here is the recipe for the green chutney which tastes too delicious for words. A must try chutney for sure!

Thank you so much Vinaya Prabhu Akka for this keeper of a recipe. ❀️ We have become such huge fans of this chutney that we no longer like any other chutney now. 😍

Happy and healthy cooking everyone!

{** recipe for Hing chutney mentioned above is in the notes section of this Urad Rava idli recipe }

RECIPE:

Adapted from: Vinaya’s Culinary delights

Ingredients: Serves 2 to 3 people

1/4 Cup Gram dal

1/2 Cup freshly grated or desiccated Coconut

3 to 4 Green chillies

5 to 6 sprigs of Coriander leaves

6 to 8 Curry leaves

1 tsp Tamarind paste

Salt to taste

Step by step recipe:

1. Dry roast the gram dal on medium flame till it turns brown in colour. Don’t allow it to turn black. Cool down and powder in a mixer.

You can see the gram dal packet in the background for those who are new to it.

2. Now add coconut, green chillies, coriander leaves, curry leaves, tamarind paste and salt.

3. First grind once without adding water. Then add water as needed (about 1/4 to 1/2 Cup) to make a smooth paste. Dilute with more water to your desired consistency of thickness.

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Notes:

* This chutney does not need seasoning with mustard seeds/ curry leaves.

* Be careful while roasting the gram dal as few extra seconds of roasting can make the dal turn black and burning it which can spoil the flavour of the chutney. Roast only till the dal starts turning brown.

* If you don’t have gram dal, then just increase the quantity of coconut to 1 Cup and skip the gram dal. That’s how I make my regular coriander chutney.

* I made this chutney with Barnyard Millet Idlis and it made a super delicious combo.

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Check all my Chutney recipes here.

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. πŸ™ 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 πŸ™

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! β€οΈπŸ™

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! πŸ˜„”

* 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.

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. β€οΈπŸ™

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. πŸ™

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.