Tag Archives: Jaggery

Instant Sweet Appo | Wheat Jaggery appe | Easy Sweet Paniyaram | Godu Appo

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The bowl of sweet appes that you can see above has been finished off by my sweet 3 year old son as I write this. After I made it and gave him one, he took a bite and asked me innocently, “mmm yummy Amma, ye hotel?” ๐Ÿ˜„. I felt very happy and like a chef that my son found the appes so good that he thought they were from hotel. ๐Ÿ˜

He wanted more and finally ate the whole bowl of it. My heart filled up as a mother by seeing him eat happily and I wanted to share my happiness with all of you too as soon as possible. So, sat to write down this blog now itself. โค๏ธ

These appes were one among the first I learnt to make when I got the Appe pan as we have grown up eating them. My kids love it a lot and I make it regularly for them as a tasty snack. It’s so quick to make yet fills up their tummies in a healthy way. โค๏ธ

I also want to share a glimpse of my kitchen counter with all of you today seeing which makes me very happy each day. I love arranging it and love to keep the house clean. Took this picture to send my Amma and felt like sharing with you all too. A peek into my kitchen and my favorite place in the house. ๐Ÿ˜

The popsicle molds are my recent purchase and I am loving making new varieties of fruit popsicles each day for the kids. Their excitement while enjoying them is one of a kind. ๐Ÿ˜ Will share the recipes when I find time. โค๏ธ

Hope you all loved reading this blog. Do try these appes and I am sure you will love them. Happy and healthy cooking! โค๏ธ

RECIPE:

Ingredients: { Makes about 24 small sized appos }

1 Cup Wheat flour (Chapati Atta)

1/2 Cup Jaggery powder or to taste

2 to 3 Tbsp freshly grated Coconut

A pinch of Salt

1/4 tsp Cardamom powder

1/2 Cup Milk

1/2 to 3/4 Cup water (to make the batter)

1 small Indian Banana (1/4 Cup mashed banana)

Ghee to cook the appos

Step by step recipe:

1. Take 1 Cup wheat flour, 1/2 Cup Jaggery powder, about 2 Tbsp freshly grated coconut, salt and Cardamom powder in a mixing bowl.

2. Add 1/2 Cup Milk and water (1/4 Cup each time) to make a slightly thick lump free batter. It takes about 1/2 Cup to 3/4 Cup water to make this batter depending on the brand of wheat flour and how much water it absorbs. The consistency should be neither very thin nor very thick. It should be thicker than dosa batter.

3. Now add the mashed banana to the batter. Mix well. I add 1 small Indian Banana which is 1/4 Cup when mashed.

4. Now heat the Appe pan and when it becomes hot, reduce the flame to medium. Now add a drop of ghee in each of the holes of the pan. Add one spoonful of batter in each of them. Don’t keep the flame on high as the appes may turn black in colour. Always keep the flame on medium to get golden coloured appes.

5. Cover and cook for a minute or till the surface looks slightly cooked.

6. Flip and cook for a minute again.

7. Serve them warm or at room temperature. Tastes so yum! ๐Ÿ˜

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Notes:

* You can skip banana if you don’t have but trust me, these appes taste really heavenly with the banana flavour and the slight bite of bananas in them.

* If you are not adding bananas, you will need to add a pinch of baking soda to help the appos fluff up. I don’t like to use soda and hence I add bananas everytime while making appos.

* This is how I make Wheat banana pancakes too. So you can use appe batter to make pancakes.

* The measurements I have shared above works very well for me. You can add or reduce jaggery, coconut and milk as per your taste.

* Always cook the appes in medium flame for perfect golden coloured appes.

* I also make Mixed dal Appes which comes out delicious. You can check the recipe here.

Dry fruit Cake | Eggless, whole wheat | Kids’ healthy snack box idea

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It has been so long that I have posted a cake recipe, in fact the last one was in February which was this delicious Chocolate Sponge cake. The cake is so amazing that I have been making it regularly, mostly as cupcakes for my kids. It is also a great snack box option for my daughter who’s school has started regularly now (after months of online classes, my butterfly is happy to be flying again ๐Ÿ˜„).

Apart from chocolate cake and other cakes, I have also learned to make this healthy Dry fruit Cake which she takes to school and my 3 year old son too enjoys it as his morning snack. In fact I made it again today on their request and decided to take step by step pictures to share the recipe with all of you too. ๐Ÿ˜

My son could not wait for me to complete taking pictures and he came to take a slice. I captured the moment and it came out so cute. Those tiny hands. ๐Ÿ˜

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He gobbled up two slices of the cake and the rest of them are waiting for my daughter to come back from school. It’s her favorite and I am sure she will be very happy to see it. โค๏ธ

Hope you all try and love this cake too. They are a great way to add the healthy dry fruits in the kids’ diet and since it has wheat flour and ghee along with the nuts, they are filling too. Specially great for the winters now. I have also been making these easy Sesame seeds Burfi and Dry fruits ladoo for them which you can try as well. Happy and healthy cooking! โค๏ธ

RECIPE:

Makes a single loaf cake in a loaf pan of length 20 cm and width 7 cm

Ingredients:

Dry Ingredients: { 1 Cup = 240 ml }

1 Cup Whole wheat flour (Regular Chapati atta)

1 tsp Baking powder

1 tsp Baking soda

1/4 tsp Salt

Wet Ingredients:

1 Cup Mixed nuts, raisins and dates (I take about 10 cashews, 10 Almonds, some raisins and 5 seedless dates which make a total of 1 Cup)

1 Cup Orange Juice (I use freshly squeezed)

1/4 Cup Jaggery powder

1/4 Cup Ghee

Step by step recipe:

1. Sieve together 1 Cup wheat flour, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt into a mixing bowl.

2. Take mixed nuts and raisins in a mixer. Deseed dates and halve them (Fine chop them if they are not very soft. It helps when you pulse later in the mixer). Keep aside.

3. Coarsely powder the nuts and raisins together using Pulse mode of the mixer. Don’t grind at one go or you will get a paste. Just pulse few times till the nuts turn into coarse powder. Now add the deseeded dates to it.

4. Pulse again till the dates blend together and it forms a coarse mixture as shown. (Small pieces of dates left in the mixture is fine. Gives a great bite in the cake.) Note that this mixture is in powder form and not paste. Pulse the mixer few times to get this. Don’t grind all at once as the nuts leave oil and the mixture becomes a paste.

5. Now preheat the oven at 180 C for 10 mins.

6. Meanwhile take this dry fruit mixture in a mixing bowl, along with jaggery powder and ghee. Keep orange juice ready too.

7. Add orange juice and mix well. Remember to sieve the orange juice if using fresh ones so that it does not have the pulp.

8. Now add the dry ingredients to the wet Ingredients. Mix well using light hands till you don’t see any dry flour specks. Don’t overmix or you will get a dense cake. Just few mixes till you don’t see dry flour is enough.

9. Add to a greased cake pan. I grease my pan with ghee. The size of my loaf pan is 20 cm length and 7 cm width. Using a spatula, flatten the surface.

10. Bake in a preheated oven at 180 C for 30 mins. Might take between 25 to 35 mins depending on your oven type. Keep an eye after 25 mins. Don’t keep opening the oven door before that. Using a skewer or toothpick, insert in the center of the cake. If it comes out clear or with dry crumbs, it is done. If it comes out wet, keep again for 5 mins and check again.

11. Allow it to cool for sometime. Once cooled, loosen the edges of the cake using a knife and invert onto a plate.

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12. Slice and serve. Store in a moisture free container.

Notes:

* This cake lasts well at room temperature for a day. Mine gets over within that time but if yours lasts, you can refrigerate it. Microwave for few seconds before serving if needed.

* I always use Pillsbury wheat flour and it works well for all my bakes. Recently though I started baking with Lulu brand of wheat flour and they come out great as well. This particular bake was with Lulu wheat flour and I was happy to see the cake come out soft and tasty.

* I have used freshly squeezed and sieved orange juice for this cake. It enhances the flavour of the cake so much. You can use store bought ones too.

* Regarding the mixed nuts, raisins and dates, as I have mentioned above, I have used about 10 cashews, 10 Almonds, few raisins and 5 dates. This made 1 Cup. You can use other nuts too if you like but I prefer this combination. Don’t skip dates though as it adds to the sweetness of the cake.

* You can also finely chop all the nuts and dates but I prefer coarsely powdering it as my kids don’t like the bite of nuts in their cakes.

* I have used 1/4 Cup Jaggery powder. It makes the cake sweet like bakery ones. You can skip if you want to make it completely sugar free and also substitute with brown sugar if you want.

* I always use ghee or butter in my bakes as I make it mainly for my kids. So, not sure about the texture and flavour if oil is used instead.

* Don’t overmix the dry and wet Ingredients. Mix slowly with light hands till the mixture is free from dry flour specks.

* My cake gets done exactly at 30 mins. Since each oven type is different, please keep an eye on the cake after 35 mins. Mine is an OTG. In microwave convection oven, the time required to bake will be less. So keep an eye after 20 mins into the baking time.

* This cake is very soft and slightly moist due to the orange juice and dates. So be careful while slicing it and start slicing only after it cools completely. Else it can break apart as it’s very soft in texture.

* If you are new to baking, I have written an article combining all notes and pointers that I learnt in my decade long baking journey. You can check that if needed – Baking Basics for Beginners

* For all my healthy bake recipes – Healthy Cakes, Cookies and Breads

* This cake was an inspiration from my Sugar free Dates Carrot Cake which uses milk instead of orange juice and grated carrots instead of nuts.

* Dates in cakes taste so heavenly and my Dates Chocolate Brownie and Dates Oats Cake recipes are examples to that.

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. Happy baking!

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Mango Coconut Ladoos | Healthy version without condensed milk

Don’t the ladoos look pretty? I loved how this picture came out. ๐Ÿ˜ 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. โค๏ธ

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. ๐Ÿ˜

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! โค๏ธ

Wish I could share with all of you too ๐Ÿ˜

Similar is with my daughter. She can’t colour alone and needs me (only me, mind you! Mr daddy is invisible to her ๐Ÿ˜…๐Ÿ˜) 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 โค๏ธ) 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! ๐Ÿ˜

On the note, sharing this sweet recipe made from my favorite Mango. Hope you all try and love it. Happy and healthy cooking! โค๏ธ

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. ๐Ÿ˜

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

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 ๐Ÿ˜) 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!! โค๏ธ

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. ๐Ÿ˜…

My daughter’s first term exam is soon coming (she’s only in 1st std ๐Ÿ˜„) but I take studies very seriously (aadat se majboor since my school days ๐Ÿ˜). 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 ๐Ÿ˜†) 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 ๐Ÿ˜„ 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 ๐Ÿ˜… 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. โค๏ธโค๏ธ๐Ÿ™๐Ÿ™

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! โค๏ธ

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.

Chane Usli – Godu Phovu | Seasoned black chickpeas – sweetened rice flakes | Konkani Breakfast/snack combo

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Since childhood, my Amma has always taught me the importance of days dedicated to each God. Not sure how many of you believe in it but sharing the little I have learnt.

* Mondays To worship Lord Shiva and in our case, our Kuladevata too, Shree Damodar. ๐Ÿ™

* Tuesdays For Ganpati Bappa, Devis/ Goddesses and Hanumanji. ๐Ÿ™

* Wednesdays Dedicated to Lord Krishna. โค๏ธ๐Ÿ™

* Thursdays A day dedicated to Lord Vishnu and our Gurus. Dattatreya Swamy or Guru Raghavendra Swamy or Sai Baba or as believed by each individual in their life. ๐Ÿ™

* Fridays To worship Devis/ Goddesses. ๐Ÿ™

* Saturdays Dedicated to worship Lord Venkatarama. Also, Shanidev and since worshipping Hanumanji is said to remove the Shani dosha or wrath in one’s life, Hanumanji too is worshipped on this day. ๐Ÿ™

* Sundays Dedicated to Sun God. Also, Mahalasa Narayani (Amma’s Kuladevi in her mother’s side); Sunday is dedicated to this devi. ๐Ÿ™

You might be wondering why all this explanation (free ka gyan ๐Ÿ˜…) is for. Actually, along with all the days dedicated to each God, there have been foods dedicated to these days too. In almost all Konkani households, black chickpeas is cooked on Fridays as it is believed to be a favorite of Goddess Lakshmi. Hence, considered auspicious to make a ghashi (curry) or this usli with black chickpeas on Fridays. Same is the case with Horsegram which is said to be good to be had on Saturdays saying it gives us strength like Hanumanji.

Some of you may laugh at this, but I believe all of these traditions were made by our ancestors for a reason. When I think about it, this tradition made sure we had the healthy legumes atleast once a week. Else, I would forget to make it as Chickpeas and Horsegram have a long shelf life, easily can be bought and forgotten (if you are like me ๐Ÿ˜…).

And whenever I make Chane Usli on Fridays, it has to be combined with this delicious Godu Phovu. This is a classic Konkani breakfast/ snack combination, also made as Navaratri prasad.

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Inspite of being from Udupi, I have grown up among our Konkani community in Elamakkara, Kochi where we have a GSB Vikas Parishad group which conducts meetings every month in one of the members’ house to discuss issues faced by our community and also to help those in need. During Navaratri, members would volunteer for bhajans to be conducted in their house and the rest of us would go, sing bhajans together and consume the prasad made by them. The prasad would always be Chane Usli – Godu Phovu in every member’s house and it used to taste so divine and delicious that I still remember the flavours. Every family had their own unique way of making it and that made it even more special. โค๏ธ

Now, whenever I get black chickpeas, I always make it on Fridays, to respect our traditions and not allowing it to diminish away at any cost. Also, since these traditions have health benefits associated with it, it is an added advantage too, right! ๐Ÿ˜„

Hope you all try this combination too. Very filling and comes out delicious. Also, can be made as a breakfast or evening snack too. Happy and healthy cooking! โค๏ธ

RECIPE:

Ingredients: { Serves 3 }

For Chane Usli –

1 Cup dried Black Chickpeas/ Kala Chana

1 Tbsp Coconut oil

1 tsp Mustard seeds

A sprig of Curry leaves

A pinch of Hing/ Asafoetida

3 to 4 Green chillies

Salt to taste

3 Tbsp freshly grated Coconut for garnish

For Godu Phovu –

1/2 Cup Jaggery

1/4 Cup water

1/2 Cup freshly grated Coconut

1 1/2 Cups Poha/ Flattened rice/ Beaten rice/ rice flakes (thin variety)

1 Tbsp Ghee

1/4 tsp Cardamom powder

Step by step recipe:

For Chane Usli:

1. Soak the black chickpeas in more than double the water for atleast 6 to 8 hours. Drain the water. Add to a pressure cooker. Add fresh water enough to soak the chickpeas. Pressure cook till soft. {Takes a whistle on high and 10 mins on medium flame on my electric stovetop.}

2. Heat oil in a pan. Splutter mustard seeds. Add curry leaves, hing and green chillies.

3. Fry till green chillies change colour. Now add the cooked chickpeas. {I add along with the cooked water. If you plan to make saar (check notes), add only the chickpeas and keep the cooked water aside}.

4. Mash lightly with a ladle. Add salt and cook till the mixture turns dry. Mix in coconut and keep aside.

For Godu Phovu:

1. Melt jaggery in water. I use 1/2 Cup jaggery and 1/4 Cup water. It melts and bubbles start forming. Then I remove it from the flame. Sieve and mix in 1/2 Cup coconut.

2. Now add thin Poha, first 1 Cup, mix well. Then if needed add 1/4 Cup at a time till the texture and sweetness is perfect. Do taste tests.

3. When the mixture is even and done, add ghee and cardamom powder. Mix well.

Serve with Chane Usli. I have garnished the Godu Phovu with Tulsi leaves as they do in temples.

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Notes:

* Mixing few Tulsi leaves in the Godu Phovu not only makes it more aromatic, but gives us the benefit of eating Tulsi leaves which are very healthy and also giving us the divine feel of temple prasad.

* Thin Poha does not need soaking. Just mix as it is with melted jaggery. Add little at a time to ensure you don’t over add the poha as it leads to less sweet poha.

* Both these recipes require atleast the amount of freshly grated Coconut I have mentioned. Lesser than that, it does not give the authentic taste. You can add more too if you love coconut.

* Make sure to cook the chickpeas till soft.

* Black chickpeas can be substituted with white chickpeas too.

* The cooked water is usually drained and kept for Chane Saaru (A kind of rasam). Just add salt to the water and bring to a boil. Season coconut oil with mustard seeds, curry leaves and broken red chillies. Pour over the boiled water. Mix well. Serve with rice meals. You can also give fried garlic seasoning instead.

* You can also check this Quick to make Kerala style Kadala curry recipe.

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Dates and Carrot Ubbatti | whole wheat Dates Carrot Puranpoli

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Sometimes you listen to a song and the lyrics plus music is so beautiful that you can’t help but listen to it on repeat. Same happened with me today. As I sat down to have my lunch, as usual, checked my youtube subscriptions and saw that a new song has been released by T Series – Rab Manneya from the movie Koi Jaane na. I started listening to it without much thought but the song got me so much hooked to it that I have heard it so many times till now and was even compelled to add to my spotify playlist. โค๏ธ

Such were the words, “Tu maane ya na maane dildaara, asaan te tenu rab manneya” which means, even if you agree or not, I consider you as God. I don’t know if any of you have felt it but some people come to your life, change it in a beautiful way and then your perspective towards life changes completely. Such people are God sent angels and they leave their mark on our life forever. Having felt the presence of beautiful souls like that in my life, I can say it’s one of the most precious feelings in the world. โค๏ธ

And this can be said the same about these Dates Carrot Ubbattis. The outer dough is plain and normal but when filled with the sweetness of dates and carrots makes it into a super delicious dish. Just like how the beautiful people fill our life with happiness. ๐Ÿ˜ #mithastheories ๐Ÿ˜…

These ubbattis were my idea after successfully combining dates and Carrot in cake and halwa making it sugar free. So thought why not make Ubbattis with the same filling. It came out so delicious that my husband says I can sell them. ๐Ÿ˜‚๐Ÿ˜‚ My kids too loved them a lot and I hardly got two bites when I made for the first time.

So thought I should share with all of you too and what better time to share right before Ugadi, our new year. Here’s wishing all my readers a very Happy Ugadi and Vishu on 13th and 14th respectively. May this festival bring loads of happiness in your lives. โค๏ธ

RECIPE:

Ingredients: { Makes 5 Ubbattis }

For the outer dough:

2 Cups Whole wheat flour/ Atta

1/4 tsp Turmeric/ Haldi powder

Salt to taste

For the filling:

10 Soft Dates (I used Khudri variety)

1 Cup grated Carrots

1/4 Cup Jaggery powder (optional)*read notes

1 Tbsp Ghee

1/2 tsp Cardamom powder

Ghee as needed while cooking the ubbattis

Step by step recipe:

1. Take wheat flour, turmeric powder and salt in a bowl. Add water and form a soft dough. Coat with little oil or ghee so that the surface does not turn dry. Keep aside.

2. Deseed and finely chop the dates. 10 dates gave me 3/4 Cup of chopped dates.

3. Heat ghee in a frying pan and add grated carrots. Fry till the raw smell goes away and the carrots change colour.

4. Now add the chopped dates and jaggery powder. Mix well for about 5 mins till the mixture leaves the sides of the pan and dates turns very soft. The whole mixture should be almost like a paste. Mash the softened dates with the spatula.

5. Now add to a bowl. Mix in cardamom powder.

6. Divide both mixtures into equal portions.

7. Heat a frying pan. Roll the outer dough using dry flour to small round shape. Keep the filling inside.

8. Cover the filling by bringing all the outer dough together like shown below. Add dry flour.

9. Roll into a circle as thin as possible.

10. Fry both sides using ghee.

11. Repeat the same with the rest of the dough and filling. Serve the ubbattis warm with ghee.

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Notes:

* I get one extra ball of outer dough with the measurements with which I make normal chapati.

* The variety of dates I used were very soft. If the dates you use are hard, soak them in hot water for 30 mins and then use once they become soft.

* Jaggery is optional if you want to make the ubbattis sugar free. The dates and carrots give it the needed sweetness. I add as I love my ubbattis a tad sweeter.

* Since they are made with wheat flour, the ubbattis are not as soft as maida ones but definitely very tasty and taste like sweet parathas.

* Here are two other recipes where Dates and Carrot come together beautifully and make delicious sugar free dishes.

Dates and Carrot Cake , eggless and whole wheat

Dates and Carrot Halwa, healthier version of carrot Halwa but definitely tasty too

* Also, this is one more whole wheat Ubbatti that I make always – Peanut Ubbatti

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

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

Click on the image to save the recipe on Pinterest.

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! โค๏ธ

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! โค๏ธ

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 โค๏ธ), 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. โค๏ธ

So, I am dedicating this sweet that I learnt recently from Usha Thukaram mai, which we loved a lot, to my Guru Raghavendra Swamy. ๐Ÿ™ 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 ๐Ÿ™

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! โค๏ธ๐Ÿ™

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.

Click on the image to save the recipe on Pinterest

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! ๐Ÿ˜„”

* 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.

Chocolate Sponge Cake | Eggless, whole wheat, jaggery chocolate cake

As a kid, I was always excited about my birthday (was pampered a lot by my parents and my bday was celebrated the whole of December ๐Ÿ˜…). And now there is a “mini me” here, (everyone says she’s just like me – super hyper talkative ๐Ÿ˜‚) who’s even more excited about her birthday. So much that she’s been waiting for it since last year. Everyday I used to get the same question, how long for February, Amma? ๐Ÿ˜„

So now, when Mr Feb is finally here, I decided to announce it to her that her birthday month has finally arrived (much to my relief ๐Ÿ˜…) by baking her favorite chocolate sponge cake. Just like me, she too loves chocolate cake very much and this cake tastes as yummy as the McCafe ones here in Qatar (my fav chocolate cake is theirs and I go mmm yummm when I take each bite ๐Ÿ˜‚๐Ÿ˜‚ When will I grow up? ๐Ÿ˜…). Baking a similar one at home was my goal but did not know I would get the exact same taste and texture even with wheat flour. One of the bakes that I am very happy about and the way my kids enjoy it, it increases my confidence in the recipe each time I bake it. โค๏ธโค๏ธ

My daughter loved this surprise cake and even took it in her snack box to school to show her friends. She’s now eagerly waiting for her birthday on Feb 15th (right after Valentine’s day๐Ÿ˜) which she will celebrate with her small kiddo gang from our lane (her daily evening playmates, her source of joy โค๏ธ). Now that Feb has arrived, her next question is when will 15th come (the never ending story ๐Ÿ˜). My solution to that – I have made a small calendar and stuck it on the wall. Have asked her to strike off each day and countdown till her birthday. #momideas ๐Ÿ’ก๐Ÿ˜„

Anyhow while I find solutions to her queries, hope you bake and enjoy this cake. Do let me know if you have any doubts. Will be a pleasure to help. Happy and healthy cooking! โค๏ธ

RECIPE:

Ingredients: { 1 Cup = 250 ml }

Dry ingredients:

1 Cup Whole wheat flour or Atta

1/4 Cup unsweetened Cocoa powder

1/2 tsp Baking powder

1/2 tsp Baking soda

1/4 tsp Salt

Wet ingredients:

3/4 Cup Jaggery powder

1/2 Cup Hot water

1/2 Cup Milk

1/4 Cup Ghee

1/2 Tbsp Vinegar

Step by step recipe:

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

2. Sift the dry ingredients together in a bowl using a sieve.

3. Keep it aside.

4. In another bowl, add jaggery powder, hot water, milk (at room temperature), ghee and vinegar. Mix using a spatula.

5. Now add the dry ingredients to the wet ingredients. Mix only till you can’t see any dry flour specks. Do NOT over mix the batter as it can lead to dense cakes.

6. Add the batter to a greased cake pan (or lined with parchment paper). My rectangular loaf pan is 20 cm * 4 cm. Level the batter using a spatula.

7. Bake in a preheated oven at 180 C for 30 to 35 mins in the center rack of your OTG or with both rods on or bake mode in conventional oven. In my oven it took exactly 30 mins. Might vary depending on your oven type. Once done, a toothpick inserted in the center of the cake must come out clear or with crumbs. Should not be wet.

8. Allow it to cool. Invert onto a plate. Frost with melted chocolate- milk mixture. Have shared the process to do it in this Chocolate brownie recipe. Then grate chocolate over it. Slice and serve.

I had cut it into two halves. This is one of the halve.

Notes:

* I use Pillsbury brand of wheat flour for all my bakes. It really comes well with Pillsbury. I have tried with other brands but the texture of cakes, bread, pav and cookies is best with this.

* Please use milk at room temperature and not cold.

* If you don’t have jaggery powder, you can also substitute with cane sugar or brown sugar. Else just grate and powder jaggery in a mixer.

* When you add vinegar to the mixture, it will curdle. Don’t worry about it as it will give very spongy cake.

* When the cake is hot, it will crumble easily on slicing. Allow it to cool well atleast for an hour and then slice for firm slices.

* If frosting, check this Dates Chocolate brownie for easy melted chocolate frosting recipe which I have shared at the end of the step by step pictorial.

* If you are new to baking, here are some tips:

# Always preheat your oven at 180 C for atleast 10 mins. Temperature might be 200 C also. It varies according to the recipe but for cake, it’s usually 180 C.

# For whole wheat cakes, do sift the dry ingredients using a sieve for a soft texture of the cake.

# Do NOT overmix the batter. Just mix till you don’t see dry flour specks. Over mixing can lead to dense cakes.

# Do NOT open the oven door atleast till 25 mins into the baking time. Opening the oven door in between can lead to temperature variations leading to uneven baking.

# Always insert the toothpick or skewer in the center of the cake for accuracy. It should come out clear or with crumbs. Wet means it’s not done yet.

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 pageย Healthy cooking with mitha or on myย Instagramย handle and I would be happy to help.

You can also check my Healthy cakes and cookies recipe collection.

Update: I just baked chocolate cupcakes with this batter and it comes out perfect with flat top, super spongy, soft and delicious. It gets done in 20 mins at 180 C in my oven and yields 10 cupcakes with the measurement given above. Look at how excited my kids were to see their favorite cupcakes. They loved it a lot. โค๏ธโค๏ธ

Broken wheat sweet sannan | Konkani style broken wheat steamed cake

Traditional recipes always attract me as I believe in going the age old ways to live a healthy life. Simple, homemade food combined with regular exercise even if brisk walk for atleast 30 mins a day is enough for our good health instead of any diets. Having said that, I do indulge in restaurant food and store bought goodies sometimes (especially sweets for the sweet lover in me โค๏ธ) which I believe is necessary too for a change in tastebuds.

But finally, making sweets at home gives me happiness and specially simple and tasty Konkani sweet like this one, which is filling and doubles up as a great evening snack too. I learned to make this from my dear friend Sreeja Shenoy whom I came to know through Facebook food groups. She says she resonates with my feelings in each of my posts and feels close to me (how sweet of her โค๏ธ) while for me, her posts take me back to my days in Kochi as her food is Kerala Konkani style.

So when she posted this broken wheat sannan, I knew I had to try this and saved the post immediately. And how amazing does it come out! So so delicious. Cannot believe this simple sweet can have such an amazing texture and flavour.

Thank you so much Sreeja for this recipe. A definite keeper and will surely be making this whenever I crave for something sweet. My kids loved it a lot too which made it even more special. โค๏ธ

Also, I want to thank you and your sister Ambratha for always encouraging me with your kind words. It means so much to me that I am always filled with gratitude. Much love to both of you. โค๏ธโค๏ธ๐Ÿ™๐Ÿ™

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

RECIPE:

Ingredients: { Makes about 12 squares of 5 cm each }

1 Cup Broken wheat / Gonva Khan/ Dalia

3/4 Cup Coconut (freshly grated or desiccated)

3/4 Cup Jaggery

Seeds from 2 Cardamom pods

A pinch of Salt

Ghee to grease the bowl

Step by step recipe:

1. Soak 1 Cup Broken wheat for 3 to 4 hours in thrice the quantity of water.

2. Now drain the water completely and add the broken wheat to a mixer. Also add 3/4 Cup Coconut, 3/4 Cup Jaggery and seeds of 2 cardamom pods.

3. Add a pinch of salt and grind to a semi coarse paste. Don’t add water at first while grinding as soaked broken wheat leaves water while grinding. Only if required, add 1 Tbsp at time. It took me about 4 Tbsp to grind it to a thick semi coarse batter.

4. Now grease a vessel with ghee and pour this mixture to the vessel. Level using a spoon and spread evenly. My vessel is of 18 cm diameter.

5. Steam for about 20 mins till a knife inserted in the center comes out clear. Cool down. Slice and serve.

Notes:

* I used Patanjali brand of Broken wheat or Dalia.

* Soaking the broken wheat for atleast couple of hours ensures that the broken wheat turns soft and grinds quickly.

* The amount of jaggery can be changed according to your taste.

* You can grind to a smooth paste too but grinding coarsely gives a bite of coconut which tastes delicious.

* It takes me exactly 20 mins to steam. You can check by inserting a knife in the center. If it comes out clear, it’s done.

* Remember to level the mixture evenly in the bowl for it to steam evenly.

* Grease the bowl well with ghee so that the pieces comes out in perfect shapes.

* I poured in a round vessel of 18 cm diameter.

* You can also try this:

# Broken wheat sweet khichdi

# No rice Broken wheat idlis

# No rice Broken wheat mixed dal dosas

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.