Tag Archives: Instant

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. ๐Ÿ˜„ 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 ๐Ÿ˜ฌ), these ladoos come out looking like ladoos ๐Ÿ˜‚ 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 ๐Ÿ‡ฎ๐Ÿ‡ณ 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 ๐Ÿ˜. I feel lucky to have stayed here for so long. Qatar is definitely a very sweet little country and has my heart forever โค๏ธ.

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. ๐Ÿ˜

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. โค๏ธ

So, on this positive note, wishing all of you a very Happy Republic day. ๐Ÿ‡ฎ๐Ÿ‡ณ

Hope you all try these healthy and delicious ladoos. Happy and healthy cooking! โค๏ธ

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.

Jowar Vegetable Bhakri

I have mentioned before that I always believe in following our age old traditional recipes for a healthy lifestyle. So when I found a youtube channel through food groups named NK Food & Lifestyle by Mr Krishnamurthy Setty sharing similar beliefs as mine, I felt happy and subscribed instantly.

I don’t follow many channels just for the sake of it, but only those whom I really feel are worthy enough (I am choosy that way ๐Ÿ˜„). This channel is in Kannada language showcasing Uttar Karnataka dishes, which makes me even more interested being from the south part of Karnataka. All their recipes are unique, simple and healthy, making me want to try that time itself.

This Jowar Bhakri, which they call as thalipittu was tried following their video, even though I chose to make it as thick ones rather than thin as my kids prefer that way and it’s easier too (for the busy mommy me ๐Ÿ˜€). My kids, specially my 2 year old son loved it so much that he became a fan of it. Can you believe this has radish too in it which goes into the tummy in a secret way ๐Ÿ˜. We all loved it very much. A must try recipe for sure!

On a side note, I read something which made me think a lot (me and my best friend – my thoughts ๐Ÿ˜…). I was reading about how we should be kind and supportive even to strangers as we don’t know what they must be going through. We all have that facade which we show to the world but inside we might be suffering which is hidden deep inside us. So, as much as possible we must show empathy towards everyone. Have you ever noted how kindness showed by a stranger increases your faith in humanity? And what if you were the person who was kind to someone whom you don’t even know, without expecting anything in return? Doesn’t that make you happy?

That happiness is what I feel while sharing about Mr Krishnamurthy Setty’s youtube channel. He thanked me many times when I shared my feedback and said I would be writing about his channel on my blog. The way he expressed gratitude made me confident that I am on the right path.

So, support everyone, even strangers without expectations and love your loved ones with all your heart without conditions. Though expectations are human nature and unconditional love is not easy at all, once we experience it, we understand life fully. โค๏ธ

After this long heartfelt writeup, here’s sharing the recipe with all of you. Do try. This comes out very delicious. Happy and healthy cooking!

RECIPE:

Recipe adapted from: NK Food & Lifestyle

Ingredients: {Makes about 7 to 8 thick Bhakris}

1 Cup Jowar flour

3/4 Cup Whole wheat flour

1/2 Cup Chickpea flour or Besan

1/4 Cup finely grated Radish

1/4 Cup finely grated Carrot

1/4 Cup finely grated Cucumber

1/4 Cup finely chopped Onion

1/4 Cup finely chopped Coriander leaves

2 to 3 Green chillies

Salt to taste

Ghee to cook the Bhakris

Step by step recipe:

1. Take Jowar flour, wheat flour, chickpea flour and salt in a bowl.

2. Now add finely grated Radish, carrot, cucumber and finely chopped onion, coriander leaves and green chillies.

3. Mix everything once with hands so that the veggies mix well into the flours. Now if making thalipeet, add very little water and make into a soft dough. Since I made Bhakris, I added water to bring it to a thick dosa batter consistency (about 1 1/2 to 2 Cups of water).

4. Now heat a dosa pan and add a ladle of dosa in the center of the pan. Spread to make a thick dosa. Drizzle ghee over the surface.

5. When the surface cooks, flip and cook for about 1 to 2 mins.

6. Serve hot with butter and a chutney of your choice.

Notes:

* I refrigerate the leftover batter for use the next day. It lasts well and there is no taste change in the Bhakris.

* Skip radish if you don’t have but it’s a great way to include the vegetable in your diet as you can never find out that the bhakris have radish in it.

* I have not tried these Bhakris without wheat flour. So can’t say about the result.

* Chickpea flour gives a good flavour to this. So don’t skip it.

* You can spread it like thalipeet but I find them making like Bhakris easier.

* Cook both sides well as this takes time to cook than regular Bhakris due to Jowar flour in it.

* I served these with Coriander leaves chutney. For the chutney, grind together coconut with green chillies, ginger, coriander leaves, salt with little water to a smooth paste. Season in coconut oil with mustard seeds and curry leaves.

* You can check all my bhakri recipes in this recipe compilation post.

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 ๐Ÿ˜… and so here I am, writing it atleast before they wake up (and the double storms start ๐Ÿ˜๐Ÿ˜). 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 ๐Ÿ˜„) in my dreams โค๏ธ. And I remember it even after I wake up. Am I weird or is it the same with all of you too? ๐Ÿ˜€

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. ๐Ÿ™๐Ÿ™

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. ๐Ÿ˜€

* 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 ๐Ÿ˜€) 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 โค๏ธ).

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. ๐Ÿ™Œ

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. โค๏ธ

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. โค๏ธ

Dedicating these ladoos to Qatar ๐Ÿ‡ถ๐Ÿ‡ฆ. May this country always be as amazing as it is and more power to our King. ๐Ÿ™Œ

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 ๐Ÿ˜). 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 ๐Ÿคฉ)

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 ๐Ÿ˜…) 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 โค๏ธ).

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. ๐Ÿ˜‚ Hunting dosa recipes without rice which is indeed no less a treasure for my readers requesting for it (sorry for the poor joke ๐Ÿ˜ฌ).

Anyhow, hope this is useful to all of you. Happy and healthy cooking! Enjoy dosa making! (That rhymed!) ๐Ÿ˜„

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. โค๏ธ

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. ๐Ÿ˜

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. โค๏ธ

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! ๐Ÿ˜„ The way our brain works overtime in motherhood. ๐Ÿ˜‚๐Ÿ˜‚ 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. โค๏ธ

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. ๐Ÿ˜

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. ๐Ÿ˜€

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. ๐Ÿ˜€ So these dosas are indeed very special for me. โค๏ธ

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. โค๏ธ

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:

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 ๐Ÿ˜„).

These little rolls of yumminess comes handy during their “Amma, we are hungry. Give us something right now!” kind of hunger ๐Ÿ˜‚. Yes, as a mother, we always have to be ready as such hunger pangs can strike anytime (proportional to their naughtiness ๐Ÿ˜ฌ). 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. โค๏ธ

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 ๐Ÿ˜) 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 ๐Ÿ˜†๐Ÿ˜). 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! ๐Ÿฅฐ

Both of them fill my heart with their talks, smiles, naughtiness and love. Can’t imagine my life without them. โค๏ธโค๏ธ

Here’s sharing their favorite snack, these Ragi malpuas. Hope you all try and love it too. Happy and healthy cooking! โค๏ธ

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.

Almond Butter Cookies | Easy 4 ingredient healthy recipe using wheat flour and jaggery

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When I posted the Ragi Butter Cookies which was my friend Anvy’s recipe, she asked me if I had tried the almond cookies that she had shared on her Insta handle, Homemade by Anvy. I told her I don’t have almond meal with me (it sounded so exotic ๐Ÿ˜ฌ) but I did have loads of almonds with me (which I had bought to eat daily to increase my memory. Now if anyone would remind me to eat them ๐Ÿ˜‚).

So she told me almond meal was nothing but powdered Almonds (my plinggg moment!! ๐Ÿคฃ). So I had to try it and imagine my happiness when it came out so good. I already made them thrice in the past week as it tasted so heavenly and since it was so easy to make with only 4 ingredients. Also, never knew homemade almond cookies could turn out so pretty. Could not keep the beauties down. ๐Ÿ˜

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Off they went into my kids’ “choti bhook waala dabba” (their snack box for mid meal hunger and mine too for my sweet tooth ๐Ÿ˜ฌ).

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It has been only an year since I joined Instagram and as much I like it, there have been times when I wanted to just come out of it as I had a tendency of over sharing stories. Finally, got rid of that habit ( some self control that was ๐Ÿ˜„) and now just using instagram to post my recipes while following some amazing accounts like that of Anvy’s.

Thank you so much dear Anvy @homemadebyanvy for yet another great recipe of yours. We absolutely love it! โค๏ธ

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

RECIPE: { My 1 Cup = 250 ml }

Ingredients: { Makes about 12 cookies }

100 grams Salted Butter ( 1/4 Cup + 3 Tbsp) (Add a pinch of salt if using unsalted butter)

3/4 Cup Whole wheat flour or Atta

1/2 Cup finely powdered Almonds (or Almond meal)

1/4 Cup Jaggery powder

Sliced Almonds for garnish (optional)

Step by step recipe:

1. Soften butter by keeping it at room temperature for little time. (Do NOT melt it in microwave or so.) Just place it at room temperature till it turns soft. Now add jaggery and mix both together using a spatula till they combine. Also add the finely powdered Almonds.

2. Now add wheat flour and mix using hands till it forms a dough. It will come together and will be slightly sticky. Refrigerate for about 15 mins. It will turn firm.

3. Meanwhile preheat the oven at 180 C for 10 mins. Take small balls of the dough and flatten with your fingers. Place them on a greased (with ghee/butter) oven proof tray leaving space among them as it increases width on baking. Decorate each with slices of almonds.

4. Bake in the preheated oven at 180 degree Celsius (350 – 375 F) for 10 to 14 mins in the center rack of your oven or with both rods on in your conventional oven. Mine gets done at 14 mins.

The colour of the cookies are brown and not the colour above. It is due to the reflection of my kitchen lights that the cookies have a light shade in the picture. I still added it to show how much the cookies increased in width after baking.

5. Remove and allow it to cool completely. As you keep it to rest, it turns hard but not very hard as butter cookies are supposed to be melt in the mouth and on the softer side.

Notes:

* Store the cookies in a dry, air tight container and it lasts well for two to three days. Mine gets finished off by my family before that. Will last longer if handled well, free from moisture.

* They are very soft and break upon touching on warm. As they cool down, they will harden but still not very hard like store bought ones as we have used only butter. The texture is melt in the mouth softer version of cookies.

* These cookies do not need baking soda nor baking powder. They still grow in width during baking process. I too was amazed the first time I tried it as I always thought cookies needed either baking soda or powder.

* Baking time depends on your oven. In some ovens, it can be done at 10 mins while in my OTG, it takes 14 mins. So keep an eye but don’t open the oven door before atleast 10 mins into the baking time. Else it will lead to uneven baking.

* Do refrigerate the dough for atleast 10 to 15 mins as it helps combine the ingredients well and also helps us form cookies well without sticking in our hands.

* Place the cookies in the center rack of your OTG or with both rods on if using microwave with conventional mode oven.

* I have not replaced butter with ghee or oil in this recipe. So can’t say about the outcome.

* For making powdered Almonds, just put the almonds in a mixer and pulse it in regular intervals till it turns into fine powder. Keep checking in between so that it does not leave oil and become a paste.

* Leave space between cookie dough while keeping on the tray as they increase in width as they bake.

* When they fully bake, you can see the surface is free of raw dough and edges are slightly golden in colour. It is enough. You can remove the cookies out of the oven.

* Garnishing with almond slices are optional. Avoid the slices if making for kids less than 2 years as it can be a choking hazard. Else just finely chop and garnish. Anyhow, the cookies tastes good even without it.

* You can check my Healthy Cakes and Cookies compilation.

* For beginners in baking, you can check my Baking Basics for beginners post.

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.

Click on the image to save the recipe on Pinterest

Drumstick leaves Aloo Roti | Easy snack and lunch box idea

Finding healthy evening snacks are the most difficult for me as most of the snack ideas that are available online are deep fried ones or with bread. Though I bake my own wheat bread and we enjoy it with fresh cream cheese spread, still I have to think of varieties each day to feed my kids who get bored very quickly. ๐Ÿ˜€

I am also sorry that I always write about my kids. It’s because all my recipe ideas are inspired by what they like and I keep making the dishes they absolutely love. โค๏ธ Hope it is helpful to mothers like me who want to make their kids eat healthy yet get run out of ideas.

These rotis were found on a day when I had leftover drumstick leaves potato curry and I had to make something quick for the kids. I just added wheat flour and made rotis with it. The kids loved it so much that it has now become a regular in our place whenever I get drumstick or Methi leaves (best way to get leaves in their tiny tummies ๐Ÿ˜๐Ÿ˜).

This is very filling, yet tasty and very healthy. Best part is it stays soft after many hours. So you can give for lunch box too. Hope you all try and love it too. Happy and healthy cooking! โค๏ธ

RECIPE:

Ingredients: { Makes 5 Rotis }

1 Tbsp Ghee

1 tsp Jeera/ Cumin seeds

1 Cup mashed Potatoes (Pressure cook potatoes till soft, peel and mash well)

1/4 Cup Drumstick leaves / Moringa leaves

1/4 tsp Turmeric powder

1/2 tsp Red chilli powder

1/2 tsp Garam masala powder

2 Cups Wheat flour

1/2 Cup Water

Salt to taste

Ghee to cook the rotis

Step by step recipe:

1. Heat ghee in a pan (I use my iron kadhai for this recipe.). Add Jeera. Fry little and add mashed potatoes along with drumstick leaves, Turmeric powder, Garam masala powder, red chilli powder and salt. Mix everything well and cook for two mins.

2. Allow it to cool. Then add wheat flour and water to make a smooth dough. You can add a pinch of salt to this if needed.

3. Make small balls of this dough, dust in dry wheat flour and spread using a rolling pin into rotis of medium thickness (slightly thicker than chapatis).

4. Cook on a hot tawa and use ghee while frying both sides.

5. Remove from flame and serve with mint chutney and curd.

Notes:

* I serve this with Pudina Lehsun chutney and curd. Makes a great combination.

* You can substitute drumstick leaves with Methi or fenugreek leaves too.

* I make and keep these in a steel container and it stays soft even after many hours. So really good idea for lunch boxes.

* The dough also can be made beforehand and refrigerated in an airtight container. Lasts well for a day.

* I add 1/4 Cup leaves to 1 Cup mashed potatoes and 2 cups wheat flour. You can increase the quantity of leaves if you want. I find this ratio good for my kids as the taste is not very overpowering while it gives them the nutrition too.

* You can also check the spicy idlis with drumstick leaves which we Konkanis call Mashinga palle sannamuddo.

* Do try these rotis or your regular parathas with Pudina Lehsun chutney. Tastes amazing.

* One more snack idea which is very filling and my kids’ favorite are these Masala Oats Parathas. Very delicious!

Ragi Butter Cookies | easy recipe using Jaggery

The above picture is of “melt in the mouth” Ragi Butter cookies before two storms struck in ๐Ÿ˜…. Will come to that later. Right now, I just want to thank my school friend Anvy Susan Thomas who is a great baker ( I am her huge fan! ๐Ÿ˜) for this amazing recipe of hers. She has an instagram page homemadebyanvy where she makes us drool with her delicious bakes.

As all of you know, I love baking and I bake atleast one kind of goodies everyday for my family (my daily dose of happiness โค๏ธ). One of my regular bakes are these Ragi Butter cookies which turns out so good that you will never realize you are enjoying a healthy version of cookies. The kids are HUGE fans of it and you can see what I meant by storm strucking in. Here is my 5 year old daughter slowly coming in the frame to grab one of these cookies (storm no 1 ๐Ÿ˜‚).

And when she gets her share, how could the little one be left far behind? Here is storm number 2, my two year old son grabbing the cookies. I loved their cute hands on the cookies that it became my favorite picture too. โค๏ธโค๏ธ

These cookies are very easy to bake and turn out too good to be true. You won’t feel like getting cookies from outside once you bake them, that’s for sure. I always believe that it’s best we bake and make everything possible at home since we don’t know what kind of ingredients have gone in store bought ones.

Hence sharing one of my most favorite cookies. I whole heartedly thank my friend Anvy @homemadebyanvy for this recipe. Hope you all try it out too. Happy and healthy baking! โค๏ธ

RECIPE:

Ingredients: { 8 Cookies }

100 grams salted Butter (add a pinch of salt if using unsalted)

1/3 Cup powdered Jaggery

1/2 Cup Ragi flour or Finger millet powder

1/2 Cup Whole wheat flour or Atta

1/2 tsp Baking soda

Step by step recipe:

1. Soften butter by keeping it at room temperature for little time. (Do NOT melt it in microwave or so.) Just place it at room temperature till it turns soft. Now add jaggery and mix both together using a spatula till they combine.

2. Now sieve ragi flour, wheat flour and baking soda over it.

3. Using hands, mix everything well till it forms a dough like shown below. Refrigerate it for 15 to 20 mins.

4. Preheat the oven at 180 C (350 to 375 F) for 10 mins. Make small balls of this dough and flatten with your fingers (like making pedas). Make lines over it with knife as shown. Place over a greased (with butter or ghee) oven proof plate. Keep distance between them as they increase in width as they bake.

5. Bake in the center rack of your OTG or with both rods on if using a conventional mode oven at 180 C (350 – 375 F) for 10 to 12 mins. Mine gets done exactly at 12 mins. Each oven is different. So in some ovens it may take upto 20 mins for it to bake completely. The surface will be smooth to touch and will be dough free. Also will have a golden tinge on the edges.

6. Allow it to cool slightly and enjoy the cookies.

Notes:

* They are very soft when they are right out of the oven but harden as they cool down. So do not keep a lot of time in the oven thinking the cookies are not done yet. Once the surface is free from dough and they are smooth to touch, they are ready to be removed from the oven.

* I used salted Butter for this recipe. Add a pinch of salt to the mixture if using unsalted butter.

* Also, don’t melt the butter. Just soften it by keeping it at room temperature.

* Refrigerating the dough is very important. Please don’t skip it.

* Place the cookies at little distance before baking as they increase in width as you can see from the pictures.

* Do grease the oven proof plate well with ghee or butter so that it does not stick to the plate.

* Bake in the center rack of your OTG or with both rods on if using a conventional mode oven. It is very important for even baking of the cookies.

* Mine gets done exactly at 12 mins. Might vary depending upon your oven. But don’t open the oven door before 8 mins into the baking time or else it will leave to uneven baking.

* Store in an air tight container at room temperature. Mine has never lasted beyond a day as my family finishes it off before that. ๐Ÿ˜€

* You may also want to try this Ragi chocolate cake which is my kid’s favourite (and her friends love it as well ๐Ÿ˜…). One of the most tried recipe by my readers.

Brinjal Rava fry on tawa and Upkari

Even though my kids eat almost everything that I cook ( touchwood!), my 5 year old daughter is slightly choosy when it comes to vegetables. So my mommy brains have to work overtime to make her eat some of the veggies. ๐Ÿ˜…

Brinjal is a vegetable she won’t eat if I make a regular curry with it (wish I could capture her face and show you all when she hears it’s brinjal curry for dinner ๐Ÿ˜‚). I don’t blame her at all as I myself never used to eat any vegetable as a kid except for a few chosen ones like potato, elephant yam and beetroot. So I can totally understand her. ๐Ÿ˜ƒ

But once I happened to make these rava fries for a change and she absolutely loved it. So now I make it regularly even as an evening snack. She loves munching on it and I am happy that a healthy vegetable is filling her with nutrition.

Hope you all will try this as well. Happy and healthy cooking! โค๏ธ

RECIPE:

Ingredients:

3 small variety Brinjals or 1 large Purple Brinjal

1/4 tsp Turmeric powder

A pinch of Hing or Asafoetida

Salt to taste

1/4 Cup Rava or Semolina (or as needed)

1 tsp Red chilli powder

Step by step recipe:

1. Wash the brinjals well and chop off the stem. Slice brinjals thinly for the rava fry and finely chop for upkari. Add both into separate bowls of water.

2. Now drain water and add Turmeric powder, Hing and salt. Mix well.

3. In a plate, take rava and mix red chilli powder in it. Roll the brinjal slices one by one over the rava mix.

4. Heat tawa and place these onto the tawa. Drizzle coconut oil while cooking both sides on medium flame till it turns brown in colour and the brinjal turns soft.

5. Serve with rice meals.

Notes:

* For Brinjal Upkari, fry about 4 to 5 finely chopped Garlic pods in oil till it turns brown and add finely chopped brinjal to it. Add red chilli powder and salt. Cook till it turns soft. Don’t add water at all.

* For the rava fry, slice brinjals very thinly. It helps them cook easily and also turns crispy.

* You can make this with any variety of brinjals.