Tag Archives: Snacks

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 πŸ˜„).

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. 😍

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. 😍

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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. ❀️

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! ❀️

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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Bhajjil Phovu | Easy Konkani style roasted Poha snack

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I know I have been taking long breaks from blogging and there are many reasons for it, some are personal, some are worth sharing with all of you. The main reason why I can’t blog like before is my son, who needs me all the time, to play with him, to hear his life issues as a 3 year old (πŸ˜…) and sometimes to just hug him tight, sitting on our sofa, looking outside at the birds. ❀️

But all this will last only for 4 more months as we have got him admission for Kindergarten (KG 1/ LKG) which he will join in April. It’s a bitter sweet moment for me as both the kids will be at school while the home turns empty.. Though I know I will get all the time in the world for myself, I really don’t know what I will do with that time πŸ˜‚. Will definitely miss the chatter and the fun mornings with my son. ❀️

It’s been many days my husband has been asking me to restart blogging ( he loves this blog much more than me πŸ˜…) and I wanted more time to get my mind reset on blogging. Today he said he will play with the momma’s boy and here I am writing this blog.

I learned to make this roasted Poha snack long back when Nandini Bhandarkar Akka posted it on our common food group. We all loved it and it has now become a regular at my place. I absolutely love how quickly it can be made, yet tastes really delicious with simple flavours.

Hope you all try and love this Bhajjil Phovu. Happy and healthy cooking! ❀️

Thank you Nandini Bhandarkar Akka for your recipe. ❀️

RECIPE:

Recipe credit: Mrs Nandini Bhandarkar

Ingredients:

1 1/2 Cups thin Poha/ Aval/ flattened rice (thin variety)

2 tsp Coconut oil

1 tsp Mustard seeds

6 to 8 Curry leaves

3 Green chillies

1/4 tsp Turmeric powder/ Haldi

1 tsp Sugar/ Jaggery powder

Salt to taste

Freshly grated Coconut for garnish

Step by step recipe:

1. Dry roast the thin variety of Poha in a pan (without oil) on medium flame till it turns crisp. Takes about 5 mins.

2. Now remove it in a mixing bowl. Keep aside.

3. Now heat coconut oil in the same pan. Splutter mustard seeds, add curry leaves, finely chopped green chillies, turmeric powder and fry for few seconds.

4. Add the roasted Poha to this seasoning along with salt and sugar. Mix well. Switch off the flame.

5. Remove in a bowl. Garnish with freshly grated coconut. Serve!

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Notes:

* Bhajjil Phovu makes for an excellent evening snack as it is light on the tummy and can be easily made, yet really delicious.

* You can also roast peanuts in the seasoning.

* Please note that this snack is made using thin Poha and not thick Poha. Thick Poha needs soaking before consuming whereas thin Poha does not need it.

* If making for breakfast, you can combine it with Upma or Chane Usli too for a filling breakfast.

* Store this in a tight, moist free container and it lasts well for few days too. You can add freshly grated coconut just before serving.

* This Bhajjil Phovu tastes just like the Phova Chiwda that is made during festivals, the difference being this Phovu is a simpler and easier version of it.

* For more recipes with Poha/ Aval, you can checkPoha recipes collection

* For all breakfast recipesBreakfast recipes collection

* For all snack ideasSnack recipes collection

* For all Konkani recipesKonkani recipes Collection

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Vegetable Paneer Chilly | Broccoli stir fry | Kid friendly recipes with Broccoli

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Broccoli is not something I grew up eating. In fact, don’t remember even seeing this vegetable till few years back (Talk about being desi πŸ˜…). In the winter months here in Qatar, which is between November and March, there opens a Mahaseel festival which sells varieties of flowers, indoor/outdoor plants and also fresh vegetables grown in different Qatari local farms. Inspite of the quality of the veggies being so good, the rate is surprisingly very cheap. I found this “pretty green vegetable similar to cauliflower” (exactly what was in my mind πŸ˜‚) in the festival and could not resist buying it. That started my love for Broccoli and my kids too love it so much now. ❀️

The Mahaseel festival is a treat to the eyes for flower lovers and I want to share a picture which I clicked when we went there in December 2019. Look at the beauties. 😍😍

This reminds me of my favorite song from the movie Silsila, Ye kahaan aa gaye hum.. That song too has been shot in midst of floral heaven. Admire how beautifully it has been picturized and such an eternal love song too. ❀️❀️

For me, merely looking at greenery, lush trees, mountains, fields, flowers, birds chirping, cows grazing, waves of the river, streams of water in a waterfall, early morning dewdrops on leaves, the heavenly aroma of the freshly wet soil in the first rain and so many similar such experiences brings so much unexplainable joy. ❀️ I don’t know about you all, but being with nature makes me feel so alive and refreshes me a lot. If I could, I would love to live atop a mountain, far away from the city, embracing nature in it’s purest form (One among my dreams in life. ❀️)

Among these, there is also the wonderful feel of cooking with freshly plucked vegetables. 😍 Now, since a year, these locally grown vegetables like Broccoli and cucumber are available in our nearby supermarket. It’s a boon since we can’t travel all the way to the Mahaseel festival due to the Covid situation.

My kids love these two ways of Broccoli that I make and they eat it as it is even without rice. Sharing it so that you can try for your family too. Hope you all try and love it too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients:

For Broccoli stir fry:

2 Cups Broccoli florets
1 tsp Oil
A pinch of Pepper powder
Salt to taste

For Vegetable Paneer Chilly:

1 Cup Broccoli florets

1 Cup diced Carrots

1 Cup Paneer cubes

1/2 a medium sized Capsicum, cubed

1 medium sized Onion, cubed

3 Garlic cloves, finely chopped

3 to 4 Green chillies

2 Tbsp Tomato ketchup

2 tsp Chilli sauce

1 tsp Soya sauce

Pepper powder to taste

Salt to taste

1 tsp Vinegar

Finely chopped coriander leaves

Step by step recipe:

1. For Broccoli stir fry, take bite size broccoli florets in a bowl and wash it well. Drain and keep it ready.

2. Heat oil in a pan and add the broccoli florets. Also add salt and pepper. Fry on high flame for few seconds. Cover and cook on medium flame till the florets turn soft. Sprinkle water only if needed. You are done!

3. For Vegetable Paneer Chilly, take Broccoli florets, diced Carrots and cubed capsicum in a bowl.

4. In a pan, heat oil and fry the green chillies and garlic first. Then add cubed onions and fry till it turns translucent.

5. Now add the veggies along with Paneer and fry for few seconds.

6. Add very little water and cook till the veggies turn soft but don’t overcook them. Now add ketchup, chilli sauce, soya sauce, salt and pepper. Mix well and cook for 5 mins.

7. Remove and add vinegar. Mix well adding coriander leaves.

Serve both the Broccoli stir fry and Vegetable Paneer Chilly with fried rice or any variety rice or meals.

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Notes:

* I usually make easy Schezwan fried rice with this. You can check the recipe here.

* Skip Paneer if you don’t like it. Makes regular vegetable chilly.

* You can make it as a gravy if you want. Just add more ketchup and water. For a thicker gravy, add corn flour mixed in water to the gravy. It will make it very thick. I love this dry version though.

* The broccoli stir fry makes for a great snack for kids. My kids dip it it ketchup and eat by themselves. Great finger food for toddlers as well.

Paneer Kathi Roll | Paneer Frankie | Paneer wrap

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If there is one event here in Qatar that I used to wait eagerly for (pre corona times), it is the Qatar International Food Festival or QIFF as it is called. My first visit to the QIFF was in 2016. It was held in one of my favorite parks here, the MIA park which is in a picturesque location. I love to sit there, just admiring the beauty and calmness of the gleaming blue waters 🌊. And enjoying food there made it extra special. That first experience of QIFF at MIA park was the best one till date. ❀️

Being vegetarians (who love Indian food ❀️) actually takes away the point of going to an “international” food festival (the irony 😁) but there were so many options from Indian restaurants that we got spoilt with choices. It was like finding all the famous Indian restaurants from Qatar in one place and you get to choose their best dishes from the menu. In short, Foodie heaven! 😍

After that, we made a point to go to the QIFF every year, for some variety chaats, north Indian platters, south Indian delicacies, sweets, ice creams and juices, hovering from stall to stall (basically rummaging into all the veg options πŸ˜‚πŸ˜‚). I know it sounds like a lot of food but these food festivals make me go crazy and I forget all the healthy eating for a while (Sorry but not sorry, Mr Diet πŸ˜…πŸ˜…).

The last food festival we visited was held in November 2019 which was a street food festival. The chef at the live counter of Desi Dhaba restaurant making hot Jalebis fried in ghee was the highlight of the event for the sweet lover in me. Look at how delicious the Jalebis were! 😍 My mouth waters as I think about it. πŸ˜‹

Another unforgettable food memory with these food festivals is the Paneer Kathi Rolls from Zaffran cafe stalls. I never missed it and it is the most delicious kathi rolls I have ever eaten. ❀️

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So since due to Covid, it has been more than an year of no food festivals (😭), I decided to recreate those Paneer Kathi Rolls at home and how amazing did it come out. Never knew making them at home was so easy. My kiddos too loved it so much that they could not stop saying “mmmmm yummyyyyy 😍😍” (gone ditto after me 🀣🀣 exactly how I can’t stop saying it when I eat something yummy, not caring for anyone else in the world. πŸ˜‚)

So I thought I must share this yumminess of a recipe with you all too. Makes a filling evening snack or even a meal in itself. Also a great way to finish your leftover rotis. Hope you all try and like it. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes 5 to 6 Rolls }

For the Roti:

2 Cups wheat flour

Salt to taste

Water as needed

For the Paneer filling:

200 grams Paneer cubes

1 Tbsp thick Curd/ Yogurt

1 tsp Tomato ketchup

1/2 tsp Cumin powder

1/2 tsp Garam masala powder

1/4 tsp Turmeric powder

Salt to taste

For the Salad:

1 medium sized Onion, thinly sliced

1/4 a medium sized Capsicum, thinly sliced

Salt to taste

1/2 tsp Vinegar or Lemon juice

For Chutney:

Check the detailed recipe here

Ghee while making the rotis and pan frying paneer

Step by step recipe:

1. Take wheat flour and salt in a bowl. Add water and form a firm yet soft dough like that while making rotis. Keep aside.

2. Now take paneer cubes in a bowl. Add yogurt, ketchup, cumin powder, Garam masala powder, Turmeric powder and salt.

3. Mix well.

4. Now heat 2 tsp ghee in a frying pan and roast the paneer cubes on medium flame till the cubes get browned on all sides. Keep flipping as they turn brown each side.

5. Remove from the flame and keep aside. Also make the green chutney.

6. Take sliced onions and capsicums in a bowl. Add salt and vinegar. Mix well. Now the things ready for filling are ready.

7. Make roti like you make regularly. I make it almost like a square so that it’s easier to roll. Place in a plate. Spread with a spoon of the chutney. In the center, keep the paneer pieces are shown. Top with the salad.

8. Roll and serve!

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Notes:

* I make this roasted gram dal coriander leaves chutney for the roll. You can make regular Coriander leaves chutney for it too. Just remember to make the chutney thick and not liquidy as we have to spread it.

* You can add more veggies into the salad filling. I just keep it simple as I don’t want to overfill the rotis.

* Be careful to roast the marinated paneer on medium flame. Else due to Yogurt, it can turn black.

* You can also add red chilli powder to the marinate to make the paneer filling more spicy. I don’t add as I make for my kids too.

* These rolls are the best way to finish leftover rotis in a delicious and unique way. Also great for lunch box. Just make the chutney very thick if making for lunch box.

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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. πŸ™

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

* Wednesdays Dedicated to Lord Krishna. β€οΈπŸ™

* 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. πŸ™

* Fridays To worship Devis/ Goddesses. πŸ™

* 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. πŸ™

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

You might be wondering why all this explanation (free ka gyan πŸ˜…) 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 πŸ˜…).

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. ❀️

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! πŸ˜„

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! ❀️

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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Poha Vegetable cutlet | easy cutlet recipe

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I have had a weakness for cutlets all my life. 😁 My mother who will be reading this would add, “Not only cutlets but all bakery foods, which is why I had decided to get you married off to a bakery owner. πŸ˜…πŸ˜…”. That brings a wide grin on my face as I realize how true is that! I love bakery snacks a lot but still, cutlets definitely hold a special place in my heart (read : missing native : missing cutlets from Hotel Diana, Udupi). ❀️

Hotel Diana in Udupi is very famous for their cutlets and those must be the first ones I ever tasted too, as a child. I still remember the swirling walkway leading to the restaurant where we used to go, specially after picking Amma, whose office was next door. My order would be Puri bhaji and Cutlets (about 25 years later, my order in any south Indian restaurant is still the same, if they have both in the menu. #puribhajicutletfanforever πŸ˜‚πŸ˜‚). The cutlets would be so crispy and dipping them with the green chutney- ketchup combo would be a bite into heaven for the little foodie Mitha. 😍

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Amma saw that gleam in my eyes while enjoying the cutlets and after that, whenever she had any party in her office, be it in Udupi or Kochi, all cutlets would come packed safely for me, without her taking even a bite of it. That’s a mother’s love and I used to wonder how she could do it. But now, after being a mother myself, I really understand her. ❀️

My Annama (grandmother) used to make beetroot cutlets as evening snack and I used to sit like a cat next to fish, ardently waiting for the cutlets to come out of the frying pan. 😍 I still have the flavours of her cutlets in my taste buds. ❀️

But even though I am such a huge cutlet lover, it is honestly such a shame that I never attempted to make them at home. Always thought it was too much work. How amazed I was to find these poha cutlets on Instagram reels, made by so many food bloggers. It looked so easy and delicious that I had to try it out.

Truly, it comes out too delicious for words. A must try recipe for sure. By using poha, you can reduce potatoes in the cutlets and it becomes quite filling too. This cutlet is very soft and flavourful on the inside but crispy on the outside.

I am so happy that I have learnt to make a good cutlet. Will definitely be making often for sure. Hope you all try and love it. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes 12 cutlets }

1 Cup thick Poha/ flattened rice/ Aval

1 Cup Mashed potatoes (2 medium sized potatoes)

1/4 Cup grated Carrot

3 Tbsp Green Peas

3 Tbsp Sweetcorn

2 Tbsp Capsicum, finely chopped

2 Tbsp Coriander leaves, finely chopped

1/4 tsp Turmeric or Haldi powder

1/2 tsp Cumin powder

1 tsp Red chilli powder

Salt to taste

While making cutlets:

2 Tbsp Corn flour

About 1/2 Cup Bread crumbs

Oil as required to shallow fry

Step by step recipe:

1. Get ready all the veggies required for the cutlet. Boil two potatoes, peel skin and mash it. Keep in a bowl. Steam peas and corn. Keep aside. Grate carrots, finely chop capsicum and coriander leaves.

2. Now wash the thick Poha well and soak in water for about 5 mins. Drain water completely and mash the poha with your hands.

3. Now add the mashed potatoes, steamed peas and corn, grated carrots, finely chopped capsicum and coriander leaves along with turmeric powder, red chilli powder, cumin powder and salt to it.

4. Mix well to form a even thick mixture.

5. Now make corn flour slurry by mixing 2 Tbsp corn flour with about 2 to 3 tbsp water. It’s should neither be very thick nor thin. Also keep bread crumbs in another bowl. Take a mixture in your palm and shape into cutlets as shown.

6. Dip in the corn flour slurry and roll in bread crumbs. Keep aside in a plate. Repeat the same with all cutlets.

7. Now heat little oil in a pan. Place each of the cutlets gently and fry on medium flame.

8. Flip to the opposite side and shallow fry till both sides turn golden brown in colour.

6. Serve hot with chutney and ketchup.

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Notes:

* These cutlets taste heavenly with this Coriander leaves Chutney and tomato ketchup combination.

* I use thick Poha for this recipe. If using thin Poha, then no need to soak the poha, just washing and mashing will make it soft.

* 1 Cup mashed poha and 1 Cup mashed potatoes gives it the correct binding. If still you are unable to bind the cutlets due to the potatoes being moist, just add little bread crumbs to the mixture and you will be able to shape the cutlets well.

* Peas, corn and capsicum gives the cutlets a good bite and increases the health quotient too. But if you don’t have any one of these, you can skip.

* You can also add chopped green chillies to the mixture if desired.

* Bread crumbs in the coating makes the cutlets very crispy. So please do use it. I freeze my bread crumbs as it lasts well for many months that way.

* Shallow fry them on medium flame such that the cutlets get the beautiful golden brown colour.

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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. β€οΈβ€οΈπŸ™πŸ™

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

Falafel Flatbread | Vegan, gluten free flatbread recipe| Snack idea for kids

Though I don’t feel proud of myself quite often, just looking at this falafel flatbread is making me swell with pride that this is homemade by me. 😍 And how happy I am to share this with all of you as I know you will feel the same emotion when you bake these cute little breads for your family. ❀️

I am part of many facebook food groups and my news feed is always filled with delicious looking food posts by members of various groups (which I why I don’t browse fb when my son sleeps on me during evenings. Looking at fb makes me hungry and I can’t move 😭😭). Other times when I browse, I keep saving posts which attract me and these breads were one among them. As I checked the recipe, it was super easy. So I was so inspired that I made it the next day itself (for my love for falafel specially falafel wraps from our nearby Freshway cafe. Yum! πŸ˜‹).

And the kids loved the bread so much that it got over and I hardly got a bite. πŸ˜„ So after that, these have become a weekly fare at my house for evening snack as the kids love it a lot (kids food preferences rule here πŸ˜…). Also did I mention it’s less job for me too. Just grind everything, spread on a plate, dump into the oven. Done! Easy peasy! 😁

Did you notice how beautiful do they look and I loved how the pictures came out too. Here’s one with the tomato plant in our garden filled with different plants (My husband’s babies, his love, his life πŸ˜„).

My orange thread also shows up in most of my pictures. It’s actually a prasad from Hanuman temple in Moodbidri near Udupi. I have been a devotee of Hanumanji since a child and used to wear his pendant until marriage. Whenever I feel scared, worried, lost, I hold the thread and feel he is always with me. I also have made a ritual to listen to Hanuman chalisa daily and also chant the Hanuman stothra with my kids before sleeping so that they don’t have bad dreams.

And *like always😬* I deviated from the main topic but I love sharing bits about my personal life with all of you as I consider all my readers, a part of my extended family. Hope you try this flatbread and if you have any doubts, please message me. It will be pleasure to help! ❀️

RECIPE:

Adapted from: CookwithK

Ingredients: { Makes about 4 regular bread sized flat breads}

1/2 Cup dried white Chickpeas

About 20 sprigs of Parsley leaves

About 10 sprigs of Coriander leaves

1 small sized Onion, roughly chopped

3 to 4 Garlic cloves, roughly chopped

1 Green chilly, optional

1/2 tsp Cumin powder

1/4 tsp Pepper powder

1/4 tsp Baking soda

Salt to taste

1/4 Cup + 3 Tbsp Gram flour or Besan

1 Tbsp Oil (I use coconut oil)

Oil for greasing the plate

Step by step recipe:

1. Soak the chickpeas in atleast double the water for 8 to 10 hours. Drain the water.

2. Add the chickpeas along with parsley leaves, coriander leaves, green chilly, onions, garlic, cumin powder, pepper powder, salt and baking soda into a food processor.

3. Grind, pulsing several times till it turns into a coarse grainy mixture. Pour into a bowl. Do NOT add water while grinding.

4. Refrigerate for 30 mins. Then remove and add chickpea flour. Mix well using your hands. It will be a loose mixture and not very firm, but still held together. Also add oil and mix well.

5. Preheat the oven at 200 C for 10 mins. Grease a oven proof plate generously with oil (or use parchment paper). Add this mixture over it and flatten evenly into a thin layer using your fingers as shown.

6. Bake in the center rack of your OTG (or with both rods on or in bake mode of your convectional mode oven) at 200 C for 20 to 25 mins till the edges get brown and the center is not soft, free from raw mixture and cooked well.

7. Now let it cool completely. Cut into squares or rectangles using pizza cutter.

8. While serving, top with cream cheese or hung curd along with pepper powder and add cucumber slices, tomato pieces, parsley leaves and olives. Get creative and garnish as you like!

Notes:

* No need to cook the chickpeas. It is soaked and ground directly with the herbs and spices.

* If you don’t have parsley, substitute with more of coriander leaves.

* I make this even without onion or garlic and it does not make much difference to the texture. So if you don’t eat onion/garlic, you can skip it.

* Be sure to grind the mixture to a coarse mixture and not smooth paste.

* Do NOT add water while grinding.

* It takes me 1/4 Cup + 3 Tbsp Chickpea powder to get the mixture bind perfectly. More chickpea powder might make the flatbread dry. So don’t add more than the mentioned measurement.

* I used coconut oil. You can use any oil that you use.

* Make sure to generously oil the plate so that the flatbread does not stick to it. Or use baking parchment. I always prefer oiling my plate though.

* Don’t keep opening the oven door atleast till 20 mins into the baking time. Mine takes exactly 25 mins to bake perfectly.

* They are dry on the surface but moist and soft inside. Don’t over bake as it can lead it to become hard.

* Topping with cream cheese is our favorite!

* You can also top it with Homemade Hummus or Eggless Mayonnaise. I have shared the recipe on the blog earlier. Garnish with veggies of your choice.

* These flatbread last well at room temperature for couple of days. Mine gets finished off before that by my family.

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 pageΒ Healthy cooking with mitha or on myΒ InstagramΒ handle and I would be happy to help.

Jowar Vegetable Bhakri

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

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

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

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

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

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

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

RECIPE:

Recipe adapted from: NK Food & Lifestyle

Ingredients: {Makes about 7 to 8 thick Bhakris}

1 Cup Jowar flour

3/4 Cup Whole wheat flour

1/2 Cup Chickpea flour or Besan

1/4 Cup finely grated Radish

1/4 Cup finely grated Carrot

1/4 Cup finely grated Cucumber

1/4 Cup finely chopped Onion

1/4 Cup finely chopped Coriander leaves

2 to 3 Green chillies

Salt to taste

Ghee to cook the Bhakris

Step by step recipe:

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

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

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

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

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

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

Notes:

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

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

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

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

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

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

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

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

Gluten free Oats Pizza | Easy, healthy pizza recipe

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If you had asked me some years back about gluten free food, I would have looked at you bewildered as I really had no idea about it. But as I started blogging, I started noting many gluten free recipes in food groups and have been getting many requests for it by my readers. So I had to share this Oats Pizza which was one of my successful trials sometime back (had to perfect it before blogging, hence the delay).

After the first try, I fell in love with it. ❀️ It was so delicious and I was hopping like a bunny at how amazing it came out. πŸ˜… Then I have been making it regularly for my kids whenever they crave for pizza and I felt it was a great way to include oats in their diet (hidden in their fav pizza πŸ˜€). Even though they are huge fans of my whole wheat vegetable pizza, this came into their favorite list too and they hardly know the difference.

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I would also like to share some free gyan (πŸ˜„) about gluten free diet (for those new to it like me, other know-it-all people can skip 😁). Gluten is a protein found in wheat, barley and few other grains. People who have celiac disease have gluten intolerance where they get mild to severe allergic symptoms if they eat these grains. But doctors have advised people without this disease to not follow gluten free diet without any reason. So if you are planning to start one, do read well about it and make an informed choice.

As for me, as I always say, its always best to have a wholesome balanced diet including all kinds of healthy foods in different ways to keep it interesting, combining it with regular exercise or brisk walking.

Anyhow hope this recipe is helpful to those of you who love pizza, yet are on a gluten free diet or for people like me who love to try unique recipes 😁. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: {Makes 2 mini pizzas}

For the pizza base:

1 1/2 Cups Instant Oats

1 tsp Instant yeast

1 tsp Honey

1/4 tsp Salt

1/4 Cup + 2 Tbsp Water (approx) (+ 2 Tbsp water after rise time)

For the toppings:

1/2 Cup finely chopped Mixed veggies (I used a mix of capsicum, corn, tomato, mushroom)

1/4 tsp Salt

1/4 tsp Mixed herb seasoning

2 Tbsp Pizza sauce (or any regular ketchup)

1/2 Cup grated Mozarella cheese

Sliced olives for garnish as needed

Oil to grease the oven proof pizza plate

Step by step recipe:

1. Take instant oats in a mixer and dry grind it till it turns into fine powder. 1 1/2 Cups oats gave me 1 1/4 Cups oats powder. Takes about 5 pulses and gets powdered very quickly. Add to a bowl. Also add instant yeast, honey and salt.

2. Now add water little by little till it forms a dough. It should be slightly sticky but still firm. Took me 1/4 Cup plus 2 Tbsp water to form the dough for 1 1/4 Cups Oats powder.

3. Keep the dough to rest, covered in a warm place for 1 hour.

4. Meanwhile add finely chopped veggies, herb seasoning, salt in a bowl. Mix with spoon. You can also add chilli flakes and pepper powder for spicy pizza. I don’t add as I make for my kids.

5. When one hour is done, Preheat the oven at 180 C for 10 mins.

6. Grease the oven proof plate generously with oil. Also oil your fingers. Divide the dough into two portions and make two balls with it. Flatten it onto the plate with your fingers as thin as you can. In simple words, this is like flattening your Bhakris, thalipeeth or akki rottis. πŸ˜…

Note: Dough before resting for one hour will be slightly sticky and firm. After resting it will turn hard. Does not rise too but don’t worry, just add 2 Tbsp water to make it soft and it will be easier to spread using fingers. Also oiling your fingers will help you spread it thinly.

7. Now top this with pizza sauce or ketchup. Add veggie mix over it. Top with mozarella cheese and olives.

8. Bake in a preheated oven at 180 C for about 15 to 18 mins or till the mozarella cheese has a light golden colour to it. Bake in the center rack of your OTG or use both rods option or bake option in conventional oven.

9. Let it cool slightly. Then slice and serve with ketchup or chilli sauce.

Notes:

* You can use oats flour instead of instant oats. Just measure 1 1/4 Cups of flour and continue with the process.

* I have not used rolled oats in this recipe but you could try using. Just that the water required may be little more to form the dough.

* You could substitute honey with sugar but I chose it as it a healthier option while making no change in the output. It is just for yeast to bloom.

* If using dry active yeast, use 1 1/2 tsp of it. Proof it separately in warm water and honey first and then add to the powdered oats, salt mix.

* Dough before resting will be slightly sticky and firm. After resting it will turn hard. Just add 2 Tbsp water to make it soft and it will be easier to spread using fingers. Also oiling your fingers will help you spread it thinly.

* This dough does not rise like regular yeast based dough but don’t worry, the pizza crust turns out very well. Soft, yet firm and delicious.

* Don’t spread thick or else it won’t cook well. Spread thin and evenly.

* I always make mini pizzas with this as it is easier to spread than one large pizza.

* Remember greasing the oven proof plate well with oil so that the pizza does not stick to the plate.

* Bake till the cheese turns light golden in colour. It takes me exactly 18 mins but might be quicker or later depending on your oven. Keep an eye after 14 mins.

* This pizza tastes better when kept for about 10 mins at room temperature as the base turns firm. When it is hot, it is very soft.

* You can add chilli flakes or other seasonings to the pizza. I make this in a very simple way as my kids love this way.

* You can also try this easy whole wheat vegetable pizza which I am making since many years and is my kids’, their friends’ and also my readers’ favorite.

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.

Update:

Reader doubt: Oats absorbs more water , was 1/4 cup +2 tbsp water enough ?

My answer: Yes, it was enough for the first time before keeping it to rise. If you add more, it becomes very sticky and difficult to handle. After it rises, it absorbs all the water and becomes hard. Then add 2 Tbsp water again and make it soft enough to make it spreadable with oiled fingers.

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