Tag Archives: Konkani dish

Amma’s Moong curry (with freshly ground masala)

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

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

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

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

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

RECIPE:

Ingredients:

1 Cup dried whole green gram/ whole moong

1 Tbsp Oil

2 tsp Red chilli powder or to taste

Salt to taste

For the ground paste:

1/4 Cup Coconut (freshly grated or desiccated)

6 to 8 sprigs of Coriander leaves

1/2 a large Tomato

1 small sized Onion

2 Cloves

1 Cardamom

1 small piece of star anise

1/2 tsp Cumin seeds or Jeera

1/4 tsp Turmeric powder

Step by step recipe:

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

2. Add ingredients to grind in a mixer.

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

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

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

Notes:

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

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

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

* I also sprout moong and make this same curry.

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

# Amma’s Carrot Pulao

# Amma’s Tomato Chutney

# Amma’s Alu Paratha

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 ❤️) 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 ❤️) 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. ❤️

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. ❤️❤️🙏🙏

Hope you all will try this recipe. Happy and healthy cooking! ❤️

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

Easy Kadala Curry | Kerala style chickpeas curry | Quick lunch box idea

Meet my “friend” (😀) who’s my go-to quick fix curry with no much hard work involved yet comes out lip smackingly delicious and a huge favourite of my family – Kadala Curry. I learnt to make it from our Konkani neighbour, Padma akka in Kochi. She used to bring freshly steamed puttu and Kadala Curry with love for us whenever she made it and it tasted so heavenly that I still have that etched in my food memory. ❤️

When I asked her how to make it (imagining it to be a long, laborious recipe), it amazed me as to how simple it really was to make this curry. As is said by someone (don’t know who 😬), Simple is Beautiful ❤️ and in this case delicious too. 😀

Since then, it is a commonly made curry at my place and the only way I make my chickpeas. I had also shared it in my old blog in 2013 and here is the picture from my archives. (In the same plate too. My favourite plate that is! 😍)

It was my 100th post on that blog which is no longer available now. Feels really sad sometimes that all my hard work went for a toss but console myself that I could start afresh and got this new, better version of the blog. Also, learned a lesson about how not to give my precious blog in anyone’s hands and learnt to handle everything single handedly. That does make me feel good and proud of myself too. 😊

Sharing her easy recipe with all of you. Hope you all try and love it. Makes a wonderful combination with chapatis and a great idea for lunch box. Happy and healthy cooking! ❤️

RECIPE:

Ingredients:

1 Cup dried Black chickpeas/ Kala Chana

1 large sized Onion { or about 6 shallots }

1 medium sized Tomato

1 Tbsp Coriander powder

2 tsp Red chilli powder or to taste

Salt to taste

For seasoning:

1 Tbsp Coconut oil

1 tsp Mustard seeds

A sprig of curry leaves

Step by step recipe:

1. Soak dried chickpeas in atleast double the water overnight or for 8 hours. Drain the water.

2. Add to a pressure cooker along with thinly sliced Onions, finely chopped tomatoes and salt to taste. Pour water till it soaks the chickpeas and cook till it turns soft. { Takes 4 to 5 whistles on high for me on my electric stove top. Varies according to cooking range. }

3. Now open the cooker after it cools down. Keep the cooker on the stove top and add coriander powder along with red chilli powder. Bring to a boil.

4. Mash the chickpeas slightly using the back of a ladle or potato masher to make the gravy turn thick. Boil on medium flame for 5 to 8 mins till the gravy thickens.

5. Heat oil in a pan. Splutter mustard seeds. Add curry leaves and fry till crisp. Pour this seasoning over the curry.

6. Mix well and serve hot with chapatis/appams/ puttu/ dosas.

Notes:

* The main flavour of this curry comes from the coriander powder – red chilli powder combination. So do a taste test and add accordingly as it varies with your brand of both the powders. It may require more or less than I have mentioned.

* Cooking chickpeas till soft is important so that it can be mashed easily and the gravy turns thick.

* Curry leaves in the seasoning makes this curry very aromatic. Don’t skip it.

Mushti Polo | Traditional Konkani style soft dosa

My 25th dosa on my Dosa Corner page!! And what’s better than this dosa, our very own Mushti Polo which I have grown up eating almost every week as a kid. This super soft dosa with raw mango chutney is a combination that brings back all the nostalgia of childhood (and how carefree and fun that was! 😍)

Though I never realized the value of how much my grandmother and mother tried to make us eat healthy then, I understand it very well now after becoming a mother. Guess that’s what is called “Life is a full circle!” (also, I remember my mother’s dialogue whenever she got angry ” You will know this after you become a mother in future 🤣🤣).

Yes, I truly understand now. 😂 All these traditional recipes are all that we need in our life to eat healthy. Dosas especially being fermented or probiotic food and very good for our body. Pair it with a chutney or sambar and it is a complete meal in itself.

Hope you all try this dosa. All amchis know this dosa. It is actually called Mushti dosa meaning all ingredients are added in fist measurement using hands (Mushti is fist in Konkani). I thank my Amma for sharing her recipe with me. ❤️ Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 8 dosas }

1 Cup Raw white rice ( I use any medium grain rice available here )

3 Tbsp Urad dal ( I use split ones )

1 Tbsp Methi / Fenugreek seeds

1/2 Cup thick or thin Poha / Beaten rice

1/2 Cup fresh or desiccated Coconut

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Take rice, Urad dal and Methi in a large bowl.

2. Wash well and soak in enough water for atleast 4 hours. Now drain the water and add to a mixer. Also add poha and coconut.

Note: I don’t wash poha as it’s really clean here. You can wash it in running water and then add if it has grains in it.

3. Add about 1 Cup of water along with salt and grind to a smooth paste. Pour into a large bowl.

4. Keep it in a warm place at room temperature for about 8 to 10 hours. Since it is winter season, you may need to ferment even upto 12 to 14 hours for the batter to ferment well.

5. Now heat a dosa pan and add a ladle of batter in the center of the pan. Do not spread this dosa. Cover and cook on medium flame adding oil or ghee till the surface cooks.

6. Remove and serve hot with a chutney of your choice.

Notes:

* I make Ambuli Chutney or Raw Mango chutney with this. Since we don’t get raw mangoes readily here, I use the ones leftover from pickle jars.

* Just grind three to four small mangoes from pickle jars (or about 1/4 Cup of fresh raw mango) with 1/2 Cup Coconut, 3 to 4 red chillies, Hing and salt with water to a smooth paste. This is a thick chutney.

* You can substitute Hing with 3 to 4 garlic cloves instead. I use Hing during fasting or Pooja days and garlic on other days.

* You can also use green chillies instead of red chillies.

* This dosa is a thick one and to be roasted only on one side on medium flame.

* I get many queries about the kind of rice I use. I just use raw white rice of any brand which is available here. Not basmati nor any idli/ dosa rice. Just medium grain white rice which we get from nearby supermarket.

* You can check all my 25 dosas on my Dosa Corner page.

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. 😅

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 😂). 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. 😃

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! ❤️

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.

Carrot Kismuri | Konkani style salad

Click on the image to save the recipe on Pinterest

Most days, our dinner is just ukde pej (matta rice cooked soft, eaten with its gruel) and couple of accompaniments to go with it. As much as it may seem from my posts that I cook a lot, our daily meals are very simple and basic.

One of the reason why I don’t (or rather can’t) cook elaborate meals are my kids who hardly give me time in the kitchen (I know it’s hard to believe 😀). My son pulls my dress (he literally roams around behind me with his fingers clutching my dress 😂 #fevicolkajod 😅) asking me to play football with him while my daughter who loves colouring asks me to draw something for her to colour (One is making me a footballer and the other, an artist 😬😬).

But my time passes very well and both the activities are so good to calm the mind. Never knew drawing is such a stress reliever. And about football, try playing it with a two year old who knows only to laugh when you kick the ball. It’s such precious source of happiness that I can’t thank God enough for blessing me with both of them. ❤️

And on days when they don’t leave me to cook at all, this carrot kismuri or Konkani style salad is our accompaniment for the day. Very quick to make, hardly taking 10 mins and tastes heavenly with pej and some pickle to go with it. The kids love it very much which makes it a perfect side dish for busy days.

Hope you all try and love it too. Happy and healthy cooking!

RECIPE:

Ingredients:

2 large Carrots, peeled and grated (about 2 Cups grated carrots)

3 Green chillies or to taste

1/4 Cup freshly grated Coconut

3 Tbsp finely chopped Coriander leaves

Juice from 1 1/2 Indian lemons

Salt to taste

For seasoning:

1 tsp Coconut oil

1/2 tsp Mustard seeds

A pinch of Hing or asafoetida

One sprig of curry leaves

Step by step recipe:

1. Take the grated carrots in a large mixing bowl. Add grated coconut, green chillies, salt and lemon juice.

2. Now heat oil in a pan and splutter mustard seeds, add Hing and curry leaves. Fry till curry leaves turn crisp. Pour seasoning over the carrots. Mix everything well. Done!

3. It’s really that simple. Serve along with white rice and rasam or matta rice gruel with some pickle. Trust me, it tastes delicious!

Notes:

* You can add finely chopped onions to this too but I skip as after a while, it starts smelling. If made without onions, I can make even couple of hours beforehand and keep at room temperature.

* Some people add a tsp of Urad dal to the seasoning but I prefer only mustard seeds in it.

* If you add soaked moong dal and cucumbers to this, it becomes Kosambari which is another accompaniment that I make regularly. You can check the recipe here.

Click on the image to save the recipe on Pinterest

Mashinga palle sannamuddo | Drumstick leaves spicy idlis Konkani style

I love cooking alone in the kitchen and look for the time when my kids are super busy with their naughtiness, then sneak myself into the kitchen to cook. When I cook, some dishes bring back such beautiful nostalgic memories that they bring so much happiness in my heart. Memories are really a wonderful way to relive those precious moments which can never come back but will be a treasure in us forever, bringing us joy when we think of them. ❤️

Sannamudhos were regularly made by my grandmother and I used to wait for it to be steamed to enjoy them as soon as it came out of the pedavan or steamer with coconut oil. Even now, when I make them, I eat them the same way just to relive those childhood memories. Here is a glimpse of the sannamudhos from the pedavan which my father had gifted me many years back when I was coming here to Qatar. Love it so much. Also, see how cute it looks. 😍

Here, even though we live in Industrial area, the residents have planted many variety of trees and one among them is drumstick tree. My husband plucks the leaves from a large tree near our house and I make sannamudhos as soon as I get them. The aroma of these idlis are one of it’s kind. The whole house smells heavenly when it steams. ❤️

Hope you all try and love them. Drumstick leaves are very healthy and medicinal. So I always try to add it regularly in our diet. Konkanis know this recipe but sharing for those who are new to it. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: {Makes about 13 idlis}

2 Cups Drumstick leaves/ Moringa leaves/ Mashinga pallo

1 Cup Idli Rava/ Rice Rava

Salt to taste

For the masala paste:

1/2 Cup fresh or desiccated Coconut

1 tsp Tamarind paste

5 to 6 Kashmiri long red chillies or to taste (fried in 1 tsp oil)

Coconut oil to grease the idli plates

Step by step recipe:

1. Remove the leaves from the stems. Add to a bowl. Wash well. Drain and keep aside.

2. Take idli rava in a bowl. Wash well, drain and keep aside.

3. Now grind together coconut, fried red chillies and tamarind paste with little water to a smooth paste. Add this to the idli rava mixture.

4. Add about 1/2 Cup water (I wash the mixer and add that water.) to form a thick batter. Add salt and mix well.

5. Now mix in the drumstick leaves. It is a thick mixture just like how it is shown below.

6. Grease idli moulds with coconut oil and add the mixture evenly in the moulds.

7. Steam for 20 to 25 minutes or till a knife inserted in the center of the idli comes out clear.

Just love this pedavan or steamer gifted to me by my dad 😍

8. Enjoy it piping hot with coconut oil or with rice and dalitoy or rasam. Makes such an heavenly combo!

Notes:

* You can substitute drumstick leaves with Methi leaves or finely chopped palak leaves. This sannamudho can be made adding only onion or a mix of onion plus cabbage too.

* I add two cups of leaves for 1 Cup of idli rava. You can reduce the amount of leaves if you don’t have that much available but this quantity gives an amazing aroma as well as flavour to these idlis.

* The amount of red chillies I have mentioned is apt for us as the idlis turn out medium spicy. If you like them more spicy, then you can also add chilli powder before you mix in the leaves.

* Do steam them well atleast for 20 mins on high flame, else there can be rawness in the idli rava.

* Idli rava absorbs water when kept for a while. So if you keep the mixture to rest, it will absorb all the water and you might need to add a little more water to bring it to thick consistency. If steamed immediately, only 1/2 Cup water is needed.

* These idlis are traditionally had with rice and any curry like dalitoy (Konkani style dal) or rasam. You can also enjoy them as it is but don’t forget to dip in it coconut oil or drizzle over it for that heavenly flavour.

Magge Sasam | Konkani style Mangalore Cucumber curry

My husband loves gardening and that’s his most favorite pastime too. He waters the plants atleast 4 times everyday even during the peak summers here in Qatar and waters them as soon as he comes back from work even without entering the house (have to add: even after night shift 😬). That’s his dedication towards plants and I tease him that his first love are his plants and not me. 😅

Couple of years back, he had grown Mangalore Cucumbers out of the seeds that I discarded from store bought ones. The creeper had spread all over the garden and we had a yield of over 50 of them. It was really amazing and even our relatives were surprised to see them grow specially in a desert land like Qatar. All credits go to his green thumb. Here is a picture of some of them.

Since they were so many in number, we shared some with our friends who eat these. I also made Mangalore cucumber sweet dosas or Surnalis but still many were left. That’s when I got the idea of making Magge Sasam just the way we make Kuvale Sasam with Ashgourd. It tasted so yummy that it became a regular at our place and all the magges got over in no time.

So, when I got Mangalore Cucumber from our grocery store last day, I thought I must share this recipe with my readers who have not tried this yet and clicked the pictures of this curry. With my husband on vacation, he too came and held the curry bucket and said it reminded him of the temple meals in our native which we missed this whole year. I loved the click and had to share it here.

Hope you all try and love this curry too. Tastes very good with white rice and lemon pickle. Happy and healthy cooking!

RECIPE:

Ingredients:

1 regular sized Mangalore cucumber/ Magge/ Vellarikka

1/2 tsp Turmeric powder

Salt to taste

For the masala:

1 Cup fresh/ desiccated Coconut

4 Kashmiri long red chillies (OR 4 green chillies)

1 tsp Tamarind paste

1 tsp Mustard seeds (to be spluttered before adding)

For the seasoning:

1 Tbsp Coconut oil

1 tsp Mustard seeds

Few curry leaves

Step by step recipe:

1. Cut both the ends of the mangalore cucumber and peel it’s skin off. Cut and discard it’s core. Chop it into cubes. Now pressure cook with turmeric powder, salt and water enough to soak it till it turns soft. It took two whistles for me in my electric stove top.

2. Take coconut, red chillies, tamarind in a mixer with little water. Grind to a coarse paste.

3. Now heat mustard seeds in a pan (without oil) and allow it to splutter. Add it to the masala.

4. Pulse in the mixer two to three times. No need to grind to smooth paste after adding mustard seeds. Grind to a slightly coarse paste.

5. Now add this mixture to the cooked mangalore cucumber and bring it to boil. Cook for about 10 mins on medium flame. Also check for salt and add if needed.

6. Now heat oil in a pan. Splutter mustard seeds. Add curry leaves and fry for few seconds. Pour the seasoning over the curry. Mix well. Remove from flame.

7. Serve hot with rice meals.

Notes:

* Don’t add a lot of water while pressure cooking the mangalore cucumbers or the curry turns watery. This is a thick curry. So add water only to soak it and pressure cook.

* Also, don’t overcook it. Mine gets done in two whistles on high flame in my electric stove top.

* I make this curry three ways. One is using green chillies alone which turns greenish white in colour. Second is this which I have shared ie using red chillies alone. Third is adding both green and red chillies in equal quantities. Three of these taste different and tasty. You can try the different variations each time for a change.

* Don’t grind the paste to smooth paste. Just add a little water and grind to a semi coarse paste. Also, don’t grind too much after adding the spluttered mustard seeds. Just pulse twice or thrice till it’s crushed.

* Remember that you have added salt while cooking the mangalore cucumber. So add only if needed later.

* This curry makes a good combination with white rice and lemon pickle.

* You can also make this Mangalore cucumber sweet dosas or Surnalis which taste very delicious.

Easy to make, healthy and delicious sweet recipes |Ready in 15 mins sweets

I am in many Facebook food groups and it is now filled with people posting many varieties of sweets along with savories as they are all set to welcome the most favorite festival, Diwali. It makes my heart warm to see the enthusiasm and happiness of everyone in the groups. Many of the members have become so close to me that I feel like they are my own family. Their encouragement for a beginner like me is truly very overwhelming. Thank you to all my readers from food groups. ❤️

This is just a compilation of my easy sweet recipes for people who have not yet made any sweets and want to make atleast one to celebrate the occasion. These get ready in about 15 mins and are healthy along with being kid friendly too. So good for busy mommies like me. Hope you all try and like them.

Wishing all of you a very happy Diwali. May the festival of lights bring happiness in your lives. ❤️

Please click on the name or the picture for the recipe.

1. Easy Coconut Burfi: These are really easy to make which I learned from “The Konkani Saraswat Cookbook” by my dearest Asha Satish Philar mai. It was one of the first sweets that I learnt and even my 5 year old daughter knows to make it.

Recipe here: Easy Coconut Burfi

2. Microwave Mango Coconut ladoos: This is yet another easy recipe which I learned in my initial days of cooking. Hardly takes few minutes to make but tastes really amazing. Do try if you have mango pulp with you and you love coconut.

Recipe here: Microwave Mango Coconut ladoos

3. Jaggery Sheera: One of the most made sweet in my house as it is my family’s favorite. I used to make Sheera with sugar initially but switched to jaggery many years back and have never looked back. Tastes really delicious!

Recipe here: Jaggery Sheera

4. Dry fruit bites: These are sugar free and very tasty along with being very healthy too. My way to feed dry fruits to my kids which are very beneficial to their growing body if consumed regularly in limited quantity.

Recipe here: Dry fruit bites

5. Nendran Banana halwa with Jaggery: This is the easiest version of the halwa which gets ready within 15 mins. Many of my readers have tried and loved this. It is another way to feed this healthy banana to my kids who love this halwa.

Recipe here: Nendran Banana halwa with Jaggery

6. Mango Kesar pedas: The tastiest pedas you can ever make. Very easy too and gets ready within 15 mins. If you have mango pulp, do try this and you won’t regret it. I love how beautiful they look too.

Recipe here: Mango Kesar pedas

7. Dried Apricot Halwa: Something which I tried to finish off my apricots but came so delicious that this has become our favorite. Too easy to be true kind of recipe. Doesn’t it look royal too? 😀

Recipe here: Dried Apricot Halwa

8. Churmundo | Easy wheat flour jaggery ladoos: These are Konkani people’s all time favorite ladoos. I use jaggery instead of sugar though. Tastes so heavenly that we feel at loss of words when devouring them. So quick to make too.

Recipe here: Churmundo | Easy wheat flour jaggery ladoos

9. Peanut Jaggery ladoos: Needs only two ingredients and hardly takes about 10 mins to make. Very tasty and healthy ladoos too.

10. Til Jaggery Burfi : A very tasty, easy to make sweet made from sesame seeds and jaggery.

11. Ragi Jaggery ladoos: Soft, melt in the mouth delicious ladoos made with Ragi or finger millet and jaggery.

12. Poha Sheera – An easy to make unique sweet from rice flakes or beaten rice that I learnt to make recently which we all loved a lot. Tried and loved by my readers too.

13. Dry fruit Coconut Ladoos: These are a great way to add dry fruits in ladoo form in both your kids’ and your diet. Also free from sugar or jaggery as dates sweetens these ladoos perfectly.

These are the easiest sweet recipes that I have shared. You can check the rest of my healthy desserts like Jaggery Shrikhand, Peanut Ubbattis, Mango mousse, Chocolate Cheesecake, Desi Tiramisu, Bottlegourd jaggery halwa, etc on my Desserts page.

My other compilations:

Oats Recipes Compilation

Healthy Cakes and Cookies recipes Compilation

“No rice” dosa recipes compilation

Happy and healthy cooking! ❤️

Peanut Ubbatti | whole wheat jaggery holige

Being homebound since many months now, I truly realize the value of our home town visits which were atleast twice a year. Along with that, I really miss the fun meeting my loved ones, the non stop chatter, going to temples, shopping with my cousin and also (importantly) indulging in sweets without a care in the world. 😅😍

I have been an ardent devotee of sweets since a child and my dad knowing that, spoils me to the core when I visit them. My favourite sweets are brought and stored before I come, all awaiting me to devour them 😬. One among them are Kayi holiges or coconut filled sweet Ubbattis which are a speciality of Udupi Shree Venkateshwara sweets near the famous and our dearest Shri Krishna’s temple.

So, when I miss those holiges, I make chapati dough, fill it with coconut and jaggery to make my own “jugad” kind of holiges 😀 which tastes yummy too. As I started making them, I realized I could make different varieties of it and these peanut Ubbattis came into being. It tasted so good that we make it regularly.

So glad to share this recipe. Hope you all try it for Diwali. It’s as easy as making parathas and hope my step by step recipe along with notes will help you all. Happy and healthy cooking.

Also, wishing my readers a very happy Diwali. May the festival of lights brighten your lives and fill it with happiness. ❤️

RECIPE:

Ingredients: { Makes 5 Ubbattis }

For the outer dough:

2 Cups Wheat flour/ Atta { I use Pillsbury brand }

About 3/4 Cup Water {to knead the dough}

1/4 tsp Turmeric powder or Haldi

Salt to taste

For the inner filling:

1 Cup Peanuts { skin removed }

1/2 Cup Jaggery

2 Tbsp Water

1/4 tsp Cardamom powder

To roll the Ubbatti: Dry wheat flour as needed

Ghee to cook the Ubbatti

Step by step recipe:

1. Add wheat flour, turmeric powder and salt in a bowl. Add water and knead to a soft dough. It took me about 3/4 Cup of water for 2 Cups of flour. Might vary as per your brand. The dough should be soft and smooth. Keep aside.

2. Now take the skinned peanuts in a mixer.

3. Powder it by pulsing it every two rounds. Don’t run the mixer continually as peanuts can leave oil. Just pulse for 4 to 5 times and it will turn into fine powder. If tiny bits of peanuts remain, it’s okay as it gives nice bite to the Ubbatti.

4. Now add jaggery along with water in a pan. Allow jaggery to melt and come to a boil. No need to make it into syrup.

5. Now add the peanut powder and mix once. Switch off the flame after mixing once or the mixture will harden.

6. Transfer it into a plate immediately. Allow it to cool slightly. Don’t cool it completely as it will turn hard. When it is warm, make small balls of it as shown. Also make balls of same size as filling from the wheat dough.

Note: It is important to make both inner and outer balls of equal size so that the Ubbatti turns perfect.

7. Now keep a chapati tawa to heat on the flame. Take a wheat ball and dip in dry wheat flour. Roll to a small Puri (small circle as shown). Keep the inner ball of filling inside.

8. Now take the sides of the wheat dough and cover it over the filling sealing it completely.

9. Roll it using little dry wheat flour to as thin and evenly as possible.

10. Place this over the heated tawa and cook till bubbles appear over the surface. Add ghee over it.

11. Flip and cook for about half a minute adding ghee over that side too.

12. Remove and repeat the same with the rest of the dough.

Notes:

* The water quantity while making the wheat dough can vary with your brand. Just make into a soft and smooth dough. Keep for rest for about 30 mins if you have time. Else it’s fine.

* We get readymade skinned peanuts here and I use that. If you have regular ones, you might need to roast it on low flame, cool it and remove the skin.

* While powdering the peanuts, be careful to not grind continually as it may leave oil. Just pulse and powder it. Even if little bits of peanuts remain, it’s fine. Adds a good crunch to the Ubbattis.

* Don’t make jaggery syrup. Just melt it and bring to a boil.

* Switch off the flame immediately after adding and mixing the peanuts. Else it may turn hard. Also, don’t keep the mixture to cool for long. Make balls when the mixture is still warm.

* Make both the inner and outer dough balls of equal size. Else the Ubbattis may not taste as good or might become like parathas. Making both balls of equal size ensures the outer layer is thin and we get good flavour of the filling.

* As these Ubbattis are kept at room temperature, they turn crisp on the outside but soft on the inside. That’s exactly how we love it. If you love soft Ubbattis, consume them immediately after making it.

* Since it is easy to make, I make it fresh each time. The measurements I have mentioned above yields 5 Ubbattis which are sufficient for us to last a day.

* Also, with the above measurements, I get two balls of wheat dough leftover ie it makes 7 wheat balls. I make chapati with it.