Tag Archives: Milk

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

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

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.

Healthy Biscuit Pudding | Easy 10 minute recipe using hung curd and Jaggery

If you are amazed at the above picture, you are not alone. I too have been coming back to look at it every few minutes ๐Ÿ˜…. Can’t believe my hands holding the pudding over our Tulsi plants could look so beautiful ๐Ÿ˜‚. Have to thank Mr Husband for his idea and also the captures (his plant love speaks!). The Tulsi bushes are also growing so well now due to winters here in Qatar which makes for a perfect backdrop. Doesn’t the pudding look so pretty? ๐Ÿ˜

An inside look of the deliciousness ๐Ÿ˜

It is Qatar National day on December 18th and I dedicate this simple yet delicious dessert to Qatar ๐Ÿ‡ถ๐Ÿ‡ฆ where I am living since more than 9 years now. Sharing a collage of pictures which I took during my first year here, the 21 year old me, little silly, very naive, a cry baby, super talkative, amazed at the tall buildings, astonished at stylish people, scared of escalators (yes, that’s true ๐Ÿ˜ฌ) and wondering if I will ever fit in here. ๐Ÿ˜…

These are two of my favorite places here. The view of the Doha skyline from Corniche with the gleaming blue waters in between and Villagio mall which has a small stream of water flowing right in midst of the mall with a boat taking you for small rides. There is also a park next to this mall which has a beautiful lake where I could just sit for hours looking at the ducks moving around freely (my bird love speaks ๐Ÿ˜). There are also the goodies we got during our first visit to the Corniche on National day celebrations. I was as happy as a kid to get these stickers and notepad that I had clicked all this to show Amma. ๐Ÿ˜€

This country has really seen me changing. From the silly, naive, talkative girl (who wanted to chat with everyone around) to a woman now, who thinks more than she speaks, does not want many people close to her, happy in her own little world. I actually have only a handful of friends apart from my family and very few special ones whom I love to love, in my life. That’s my precious circle and I can do anything for them. ๐Ÿ˜ (That’s me and I know only to love to the extreme and nothing less than that. โค๏ธ)

I can go on and on but I guess it’s time to give a break to my thoughts and keep it for the next time. I don’t know how many of you are from Qatar but I wish all my readers from Qatar a very Happy National day ๐Ÿ‡ถ๐Ÿ‡ฆ. We residents know how well our King has taken care of this country and it’s people, even in the toughest times of blockade and we are all proud of him. I don’t know how long I would be here but this country will be in my heart forever. ๐Ÿ‡ถ๐Ÿ‡ฆ โค๏ธ

Now to the recipe finally. ๐Ÿ˜‚ Do try this delicious dessert and you are sure to love it. Happy and healthy cooking!

RECIPE:

Ingredients: { Serves 2 }

For Hung curd layer:

2 Cups thick full fat Curd/ Yogurt (to make about 1 1/2 Cups Hung curd)

1/2 Cup Jaggery powder/ grated Jaggery

For chocolate layer:

About 35 grams Chocolate (I used Lindt. You can use Dairy milk or any other brand.)

1 Tbsp Milk

2 Tbsp finely chopped Walnuts

For Biscuit layer:

2 to 4 Digestive biscuits (or as needed as per your container.)

1/2 Tbsp Instant coffee powder

2 Tbsp Water

Step by step recipe:

1. Make hung curd using 2 Cups Yogurt. You can see the full step by step pictorial here in my Jaggery Shrikhand recipe. Now, add jaggery powder to it and mix well. (Sieve if jaggery powder contains granules) Keep aside.

This is Jaggery Shrikhand which tastes yummy as it is too! ๐Ÿ˜

2. Now take chocolate (your regular chocolate like dairy milk/ galaxy) in a microwave safe bowl. Microwave on high power for 1 to 2 mins till the chocolate turns soft.

3. Add about 1 Tbsp milk to it. Also add finely chopped Walnuts to it. Mix well. Keep aside.

4. Mix instant coffee powder with water till it dissolves. Dip one of the digestive biscuit into it and keep in a bowl.

5. Add a layer of the Jaggery Shrikhand over it.

6. Top it with the melted chocolate- walnut mixture.

7. Again repeat a layer of biscuit dipped in coffee solution, jaggery Shrikhand and melted chocolate- walnut mixture. Garnish with biscuit pieces and a hint of Jaggery Shrikhand. Serve that time itself or chill and serve.

Notes:

* If you don’t have hung curd or don’t know how to make it at home, check my step by step pictorial in the Jaggery Shrikhand recipe. Once you make hung curd, the assembling of this pudding hardly takes 10 mins to make.

* Just make sure you use full fat yogurt which is not very sour.

* Use any biscuits which is available in your house. I wanted to make it healthy, so I used Digestive biscuits. But digestive biscuits dipped in coffee solution does give a wonderful flavour.

* Make sure you don’t add a lot of coffee solution in the pudding or the pudding can turn bitter (once I added a little of leftover coffee solution over it and it had a slight bitter aftertaste.). Just dip the biscuits in the solution and add to the bowl.

* The layers are:

1. Biscuit dipped in coffee solution
2. Jaggery Shrikhand layer
3. Melted Chocolate- walnut mixture


Repeat again as much as your bowl as hold. With the measurements I have given, it makes one small bowl of the pudding serving two.

* Walnuts give a wonderful crunch and flavour to the pudding. But you can skip or substitute with other nuts if you don’t have.

* I enjoy this pudding as soon as I make it but if you like it chilled, you can refrigerate for an hour. It also helps the layers set very well and turns firm.

* I sometimes add a layer of sliced bananas to this making it a Banana chocolate pudding.

* Makes for a great make ahead dessert for parties. A lot healthier than whipping cream and sugar based puddings too. You won’t know the difference too as hung curd gives it that creamy flavour.

Eggless Whole wheat Jaggery Cake | Tea time cake | Snack idea for kids

When I became a newbie mother in 2015, it was really overwhelming for me as I did not know most things (babies don’t come with manuals ๐Ÿ˜„). Though my mother helped me a lot with her experiences, I hardly got time to talk to her in detail then (from talking for hours together on the phone to just few minutes, motherhood changes everything ๐Ÿ˜ฌ).

So most of the time when my daughter slept, I used to read about nutrition and how babies really don’t need separate purees and porridges. Hence, when she started her solids at 6 months, I gave her whatever we ate (minus sugar and salt till one year) which she accepted without any issues. That is the reason why even now, she accepts almost all kind of foods at 6 years of age and after that, I am now following the same with my 2 year old son too. No purees or baby foods.

When she turned a toddler, I saw how she loved store bought sponge cakes. But somehow, I did not want to give her the maida, oil based sugary ones. So that’s how I started baking wheat flour jaggery ghee cakes in 2016 and that cake has now become both kiddos’ favorite cake. I bake this when they crave for cakes and their happiness while enjoying the cake is worth watching. Here is my daughter presenting a piece of her favorite cake.

This recipe is exactly same as my Cherry Wheat Jaggery muffins recipe. Just skip cherry in it and bake in a cake pan. You get this cake. I am adding this as a separate post so that it is easier for my readers when they search for basic wheat cake.

I also thank my idols Asha Satish Philar mai and Sujatha Umesh mai for skipping cherries from the muffins recipe and baking beautiful cakes. Here are their pictures of the cake.

Hope you all try this cake for your tea time or for your hungry kiddos this vacation. I just baked them yesterday again and the way my kids relish them makes me so happy. Happy and healthy Baking!

Important Note: I understand that wheat flour is also a refined flour but definitely more nutritive than maida/ all purpose flour. Also I know that jaggery has the same calorie count than refined sugar. But it has more nutrition than the bleached sugar and also the flavour is more delicious than sugar. Mainly my kids prefer jaggery than sugar. Finally it’s upto to you to read, be aware and decide.

Sharing the recipe with all of you..

RECIPE:

Ingredients: { 1 Cup = 250 ml }

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

1 tsp Baking soda

1/4 tsp Salt

Wet ingredients:

1 Cup Milk, at room temperature

1 Cup powdered Jaggery

1/4 Cup Ghee

1 tsp Vanilla essence

Step by step recipe:

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

2. Sieve together wheat flour, baking soda and salt in a bowl.

3. Now mix together milk and jaggery using a whisk till the jaggery melts in the milk. Add ghee and vanilla essence. Mix well using whisk.

4. Slowly add the dry ingredients to the wet ingredients and fold both the ingredients using a spatula just till no flour specks are seen. Do NOT overmix the batter as it can lead to dense cakes.

5. Now add the batter to a greased (with oil or ghee) cake pan and level using spatula. { My loaf pan is of 20 cm in length and 4 cm in width}

6. Bake in the center rack of your OTG ( or if using a microwave conventional mode oven, just keep both rods on option) at 180 C for 25 to 30 mins till a toothpick inserted in the center of the cake comes out clean and not sticky. Mine gets done at 30 mins exactly.

7. Allow it to cool down completely. Loosen the sides using a knife. Invert, slice and serve.

Notes:

* This cake tastes best the next day. So I always bake at night, for the kids to enjoy the next day. Soon after it bakes, the crust with be slightly hard but as it stays at room temperature, the crust turns very soft.

* Ghee can be substituted with melted butter or oil but when using oil, always remember that the cake will have that aroma of the oil.

* Store in an air tight container free from moisture and the cake lasts well for two days at room temperature. After that, refrigerate and microwave before serving.

* If you don’t like eating cakes as it is, top a slice of this cake up with some fresh cream cheese spread. It tastes heavenly, trust me! {Tried and tested by yours truly! ๐Ÿ˜ฌ}

* While mixing both dry and wet ingredients, make sure you just fold using spatula and don’t over mix the batter. It will lead to dense cakes. Just mix till you can’t see anymore flour specks.

* I get many questions about oven settings. I always bake in the center rack of my OTG with two rods option at the temperature and time varying according to each recipe.

* If you use a conventional microwave oven, just use bake option (or two rods option) at the temperature and time mentioned in the recipe.

* I have used my loaf pan of length 20 cm and width 4 cm. You can use round pan too.

* Timing varies according to each oven. So keep an eye after 20 mins into the baking time. But don’t keep opening the door before that as it will lead to uneven baking.

* You can also bake these as muffins like I did in my Cherry Jaggery Muffins recipe.

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.

Wheat Banana pancakes | Snack idea for kids

My daughter gets attracted by fancy names and few months back, she came to me saying “Amma, I want pancakes!”. She had seen it in some video. I told her pancakes are nothing but our dosas, just sweet version of it like our amchi Surnalis. She just would not accept it and wanted me to make the original pancakes for her.

So, I had to look up for pancake recipe (since I had never made nor eaten it before) but found it rather unhealthy with maida (which we never buy) and sugar. So I substituted it with wheat flour and jaggery. It came out very well and she was very happy to see it. โค๏ธ

From that day onwards, when she’s hungry, she asks me to make these pancakes. I have improvised it by adding bananas to it too as it helps me finish off the over ripe bananas (who stare at me to use them up ๐Ÿ˜) and also makes the pancakes more nutritious.

My 2 year old son too loves it a lot and it fills my heart with happiness when I see them eating together dipping the little pancakes in honey and eating with their tiny hands. Beautiful memories which will be in me forever. โค๏ธ

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

RECIPE:

Ingredients: {Makes about 18 to 20 small pancakes}

2 Cups Whole wheat flour/ Atta

1 Cup mashed overipe Bananas

1/4 Cup Milk

1 Tbsp Jaggery powder (optional)

1/4 tsp Baking soda (skip if making for kids aged less than one year) * check notes

Salt to taste

Step by step recipe:

1. Add the mashed bananas and jaggery powder in a bowl. Mix well.

2. Sieve wheat flour, baking soda and salt in the same bowl.

3. Add milk and water to form a smooth, thick, lump free batter of slightly thick consistency.

4. Heat a flat pan and when it gets hot, pour the batter using a spoon onto the pan making small pancakes as shown.

5. Cover and cook on medium flame till the surface cooks. Add ghee over it.

Note: Be careful to cook on medium flame as high flame can cause the pancake to turn black underneath due to bananas.

6. Flip gently and cook for couple of minutes.

7. Remove and serve with bananas, butter and honey.

Notes:

* I make these pancakes without baking soda too and my kids love it that way as well. They don’t turn fluffy but turn out very soft like dosas.

* You can skip bananas if you don’t have. It comes out like regular pancakes.

* You can skip jaggery if the bananas are very sweet. Use overripe bananas for best results.

* I make sweet dosas similar to this. Just mix together wheat flour, jaggery and salt with water and make a slightly thick batter. Good for quick to make evening snacks for kids.

* For kids, cook the pancakes in ghee and serve with butter and honey with bananas on the side. It’s very filling and they are sure to love it too.

* Do cook these pancakes in medium flame and not high flame as it can cause it to turn black underneath.

Whole wheat Tutti frutti Bread | Eggless recipe

Baking is slowly turning from a hobby to a passion for me. In the world of baking, the number of goodies you can make are so many that I don’t think I can ever complete all of them even if I bake all my life. ๐Ÿ˜…

But once you fall in love with it, it becomes your best friend โค๏ธ. As I have said before, the immense happiness of baking can only be understood by bakers, be it a home baker like me or a pro baker like many chefs.

I always loved tutti frutti bread as a kid and my dad used to bring it along with regular bread. If people from Cochin remember, this used to come in a small packet from Modern Breads and was so soft and delicious (A precious food memory for me โค๏ธ).

Just look at the slice ๐Ÿ˜

And with few attempts, I got this perfect loaf of tutti frutti bread and that too with wheat flour. The texture is super soft and the taste is so yummy that it definitely took me back to my childhood days. Never had I thought I would bake the same as an adult. Life surprises! ๐Ÿ˜

This bread is perfect for kids as snacks and if your kids are like mine who demand for food whole day, this bread will be your lifesaver. Also much healthier than store bought bread since it uses wheat flour and no preservatives.

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

RECIPE:

Ingredients:

2 Cups whole wheat flour/ Atta { I use Pillsbury brand }

1 Cup Milk (may require a little more depending on the brand of wheat flour)( can also use milk powder+water)

1/4 Cup Tutti frutti

20 grams Butter (keep at room temperature for sometime till it turns soft)

2 Tbsp Custard powder

2 Tbsp Milk powder

2 Tbsp Sugar

2 tsp Instant yeast OR 2 1/2 tsp dry active yeast

1 tsp Salt

Little milk and butter for brushing over the pav

Oil to brush the pan and dough

Step by step recipe:

1. Warm milk in a pan or microwave. It should NOT be very hot or cold. Just lukewarm. Add in sugar and yeast. Mix once and allow to proof (ie keep aside for about 5 mins).

Note: See how well it has proved. If it does not rise like this, it means the yeast is no longer active. Discard and use good quality yeast. Else the bread will turn hard.

2. Now take wheat flour in a large mixing bowl. Add custard powder, milk powder, salt and tutti fruti. Mix once with a spatula.

3. Add the proved yeast to it and form a dough using hands just like you form regular chapati doughs. Now add softened butter.

4. Start kneading till the butter blends well into the dough and keep kneading for about 8 to 10 mins till it forms a soft and smooth dough.

Note: If the dough is hard and dry at this point, add little milk while kneading so that it turns into a soft dough.

5. Apply oil on the surface of the dough and keep covered in a warm place for 1 to 1 1/2 hours till it doubles in size.

Mine almost tripled due to the hot weather here ๐Ÿ˜€

6. Now punch lightly and keep this dough in a greased loaf pan. No need to knead the dough before placing.

7. Allow it to rise above the rim of the pan. It took mine 1 hour of resting in a warm place to rise well. Brush the surface with milk and add some tutti fruti on top.

8. Preheat the oven at 200 C for 15 mins and bake the bread at 200 C for 15 to 20 mins or till done in the center rack of the oven. (Insert a toothpick in the center to see if it comes clear.)

9. Brush with butter and allow it to cool completely. I usually keep it to rest overnight and it turns soft by next day morning.

10. Slice and serve.

Notes:

* This tutti frutti bread lasts well for a day at room temperature. After that, you can refrigerate and either microwave or fry in a pan with ghee and enjoy.

* You can skip tutti frutti to make plain whole wheat milk bread.

* Custard powder gives a very good colour and flavour to the bread. But if you don’t have, you can skip it. Same is the case with milk powder. You can skip if not available. It is for flavour too.

* If the dough turns hard even after adding butter, do add more milk and knead into a soft and smooth dough.

* Do proof the yeast even if it is instant yeast. It is to be on the safe side to find if the yeast is still active and so as to not waste the other ingredients.

* Be sure to rise both times well. First time atleast till it doubles in size and second till it doubles again and rises above the rim of the loaf pan (mine is 20 cm * 4 cm).

* Grease the loaf pan with oil or ghee before placing the dough.

* Preheat the oven well and bake till the surface turns golden brown or till a toothpick inserted in the center comes out clean.

* Don’t open the over door before atleast 15 mins into the baking time or else it will lead to uneven temperatures and uneven baking.

* At 15 mins baking time, if the surface is turning black but inside still has to cook (ie if toothpick inserted in the center shows sticky), cover the surface with aluminium foil paper and bake for 5 more mins. This ensures the surface does not turn any more black.

* Don’t forget to brush with milk before baking and brush with butter after baking. This gives a very soft crust.

* Keep it to rest overnight if possible. Else one hour is enough to get good slices. Use serrated knife if you have. It gives perfect slices.

* This recipe is just a modification of my whole wheat Pav recipe which many readers have tried and loved. You can find the recipe here.

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.

Desi Tiramisu | Easy, eggless, healthy using hung curd and jaggery

Twice a week when my husband is on his day shift, he eats his lunch at his company’s “restaurant”. He calls it canteen but I call it restaurant because of the wonderful spread they put out which sounds so scrumptious especially for me as I love buffets.

So he comes back home and gives details of what he ate there (much to my dismay ๐Ÿ˜…) which includes starters, variety salads, main course dishes and my favourite part – Desserts ๐Ÿ˜. Tiramisu is one among them and my mouth waters when I hear it. If it was before, we would have gone out and enjoyed it, but now since everything is homemade, even the famous dessert had to made at home too.

And imagine my happiness when it turns out so delicious that all my cravings got satiated. I referred a lot of recipes online and understood that many had made Tiramisu using hung curd. So I made it even healthier by using jaggery and digestive biscuits.

Main point is all these ingredients are easily available as compared to the original Tiramisu where most are exotic ingredients.

So hope you all try and love it too. Happiness is definitely indulging in this delicious Tiramisu! โค๏ธ

RECIPE:

Ingredients:

3 Cups Hung Curd

2 Cups thick Custard

3/4 Cup powdered Jaggery or Cane sugar

For the biscuit layer:

Approx 12 Whole wheat Digestive biscuits

4 tsp Instant coffee powder mixed with 2 Tbsp water (or as needed)

For dusting: 2 tsp Cocoa powder or grated chocolate

Step by step recipe:

1. For making hung curd, follow the stepwise pictorial that I have shared here.

2. For making custard, follow the instructions given in the packet of custard powder. In my packet it said, take 500 ml of milk and boil it with 2 Tbsp of sugar. Mix 2 Tbsp Custard powder with 2 Tbsp Milk so that it is free from lumps. Then add the boiling milk to the custard paste while whisking well (off the flame). Then heat the mixture on low flame till the custard turns very thick. Cool it completely. This gave me 2 Cups of thick Custard.

3. For the Tiramisu, take hung curd, the cooled custard and sieved jaggery powder (remember to sieve) in a bowl.

Note: Check how thick I have made the custard. It should resemble hung curd texture. Only then you will get a perfect tiramisu.

4. Mix well using a spatula so that they are combined well. Keep aside.

5. Now mix together instant coffee powder with water to make a coffee solution. Dip the digestive biscuits one by one and arrange in a rectangular pan as shown.

6. Keep two layers of biscuits in the bottom most layer so that it gives a good base while cutting the Tiramisu. Now layer with the hung curd mixture.

7. Again layer with biscuits dipped in coffee solution.

I did not waste the broken biscuit too ๐Ÿ˜…

8. Again layer with the hung curd mixture. Refrigerate overnight or for about 10 to 12 hours to get perfectly set Tiramisu.

9. After it sets, dust with cocoa powder using a sieve and serve. Too delicious for words! โค๏ธ

Notes:

* Be careful to get the texture of the hung curd and Custard really thick. Else you won’t get perfect texture of Tiramisu.

* Although regular Tiramisu uses cream, sugar and mascarpone cheese, we found hung curd, custard and jaggery combination works superbly well and gives such a delicious Tiramisu which is a lot healthier too.

* Also substituting with digestive biscuits makes it so healthy and undoubtedly tasty too. Don’t forget to dip it in instant coffee solution.

* The layers are: Biscuit layer 1, Biscuit layer 2, Hung curd layer 1, Biscuit layer 3, Hung curd layer 2. After chilling cocoa powder dusting or chocolate gratings.

* I usually make this at night and it sets perfectly by next day afternoon.

* The slices are not super perfect but the taste and texture is. I can guarantee you will love it. We just could not have enough of it. So delicious! Just look at the layers. ๐Ÿ˜

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.

Wheat Jaggery Cherry Muffins | Eggless, easy, healthy cupcakes

We are getting fresh cherries here and after eating them as it is and making this Cherry Jaggery compote, it was time to use them in my favourite way – the baking way. The muffins came out beautiful and tasted so delicious that I have already made them thrice this month.

The best part about these muffins is its healthy and uses ingredients like wheat flour, jaggery and cherries. You can enjoy them guilt free. My kids love them as a mid meal snack.

Also, this recipe is great for basic wheat jaggery cupcakes for which I get lots of requests. So just skip cherries and you get plain cupcakes as shown below.

You can give them to babies above 6 months old. I started these healthy muffins for both my kids since 6 months and they love it now, much more than store bought maida ones. Wheat muffins might be denser but definitely flavourful and so tasty.

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

RECIPE:

Ingredients:

Dry ingredients:

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

1 tsp Baking soda

1/4 tsp Salt

Wet ingredients:

1 Cup Milk, at room temperature

1 Cup powdered Jaggery

1/4 Cup Ghee

1/4 Cup chopped Cherries (fresh or candied)

1 tsp Vanilla essence

A few quartered cherries for garnish (optional)

Step by step recipe:

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

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

3. Add milk and jaggery in a large mixing bowl. Whisk well to melt jaggery in the milk.

4. Now add ghee, vanilla essence and chopped cherries. Mix well.

5. Now add the dry ingredients to the wet ingredients.

6. Now mix both using a spatula just so that the wheat flour specks are not seen. Do NOT overmix the batter as it will lead to dense cake.

7. Now pour the batter into greased muffin tray till three fourth of the level. Garnish with quartered cherries (optional).

8. Bake in a preheated oven at 180 C for 15 to 20 mins in the center rack of the oven till a toothpick inserted in the center most muffin comes out clear and not wet.

9. Allow it cool. Remove and serve.

Notes:

* This lasts well at room temperature in an air tight container for a day. Then refrigerate and microwave before serving.

* I always use Pillsbury wheat flour for my bakes and they come out perfect and delicious.

* If jaggery is not fine powder, then sieve and add into the milk. Jaggery can be substituted with brown sugar or cane sugar or regular sugar.

* Cherries can be substituted with any berries or you can skip it completely for plain muffins. This is how perfect plain wheat jaggery muffins comes out too.

* Do NOT overmix the batter. Else it will lead to dense muffins. Just mix together so that wheat flour specks are not seen and that is enough.

* Don’t forget to preheat the oven for 10 mins atleast before placing the muffin tray.

* It took my muffins exactly 15 mins to bake perfectly. But it might vary according to your oven. So keep an eye after 12 mins but do NOT open oven door before 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 pageย Healthy cooking with mitha or on myย Instagramย handle and I would be happy to help.

Eggless Mayonnaise

We are special kind of vegetarians. Don’t know how many of you are like us. We don’t eat eggs as such but eggs in cakes and other store bought foods is okay for us ๐Ÿ˜…. Many of our friends tease us for it as we are not strict vegetarian nor a perfect “eggetarian”. Somewhere a mix of both and hence fall in a unique category ๐Ÿ˜‚.

So since we fall in this unique category, we don’t mind mayonnaise inside our sandwiches from cafes (as eggs are not visible to the eyes, you see ๐Ÿ™ˆ).

But while making at home, I make this eggless Mayonnaise with my Whole wheat bread and it makes a delicious combination. Though this mayonnaise is not very healthy due to corn flour in it (corn flour is a refined flour and does not have nutrition), I make it as it’s far better than store bought ones which have loads of preservatives in it. Anyhow when making a sandwich with wheat bread and vegetables, the nutrition level raises.

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

RECIPE:

Ingredients:

1 Cup Milk (to be used as 1/2 + 1/2 Cup)

3 Tbsp Corn flour

2 Tbsp Olive oil

1 tsp Sugar

1 tsp Vinegar

1/2 tsp Mustard seeds

1/4 tsp Pepper powder

Salt to taste

Step by step recipe:

1. Take 3 Tbsp corn flour in a bowl. Add 1/2 Cup milk and whisk well to form a lump free mix. Keep aside.

2. Now heat 1/2 Cup milk in a pan. When it turns hot, add the corn flour mix. Whisk continually.

Note: Be sure to stir the mix before adding as corn flour tends to settle at the bottom.

3. Whisk well for about 5 mins. It will get thick. When it turns thick and glossy like as shown in the picture, it is done.

4. Now remove and allow to cool. Grind in a mixer for few seconds. (to ensure that there are no lumps and the mayonnaise is smooth in texture.)

5. Now remove in a bowl and add sugar, salt, pepper powder, vinegar and olive oil.

6. Crush mustard seeds using a mortar and pestle.

7. Add it to the mayonnaise.

8. Mix well. Done!

Notes:

* Mustard seeds powder can be substituted with store bought mustard sauce.

* I add coconut oil instead of olive oil sometimes.

* Be sure to whisk the corn flour well with milk both times to avoid lumps.

* Grinding ensures smooth texture of the mayonnaise. So I would suggest you to not skip it.

* This tastes really similar to store bought mayonnaise which has egg in it or even the veg mayonnaise which has released in market. But sans any preservatives and is much healthier.