Tag Archives: Snacks

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 πŸ˜„).

These little rolls of yumminess comes handy during their “Amma, we are hungry. Give us something right now!” kind of hunger πŸ˜‚. Yes, as a mother, we always have to be ready as such hunger pangs can strike anytime (proportional to their naughtiness 😬). 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. ❀️

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 😁) 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 πŸ˜†πŸ˜). 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! πŸ₯°

Both of them fill my heart with their talks, smiles, naughtiness and love. Can’t imagine my life without them. ❀️❀️

Here’s sharing their favorite snack, these Ragi malpuas. Hope you all try and love it too. Happy and healthy cooking! ❀️

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.

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 πŸ˜„). 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 😬).

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! 😬}

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

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

Click on the image to save the recipe on Pinterest

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

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

Click on the image to save the recipe on Pinterest

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

Click on the image to save the recipe on Pinterest

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

Thank you so much dear Anvy @homemadebyanvy for yet another great recipe of yours. We absolutely love it! ❀️

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

RECIPE: { My 1 Cup = 250 ml }

Ingredients: { Makes about 12 cookies }

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

3/4 Cup Whole wheat flour or Atta

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

1/4 Cup Jaggery powder

Sliced Almonds for garnish (optional)

Step by step recipe:

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

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

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

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

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

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

Notes:

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

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

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

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

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

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

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

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

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

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

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

* You can check my Healthy Cakes and Cookies compilation.

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

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help.

Click on the image to save the recipe on Pinterest

Drumstick leaves Aloo Roti | Easy snack and lunch box idea

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

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

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

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

RECIPE:

Ingredients: { Makes 5 Rotis }

1 Tbsp Ghee

1 tsp Jeera/ Cumin seeds

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

1/4 Cup Drumstick leaves / Moringa leaves

1/4 tsp Turmeric powder

1/2 tsp Red chilli powder

1/2 tsp Garam masala powder

2 Cups Wheat flour

1/2 Cup Water

Salt to taste

Ghee to cook the rotis

Step by step recipe:

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

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

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

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

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

Notes:

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

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

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

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

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

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

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

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

Whole wheat cheesy garlic bread

We have still not started eating from outside much to the surprise of our friends here. But honestly, after learning to cook clean and delicious food at home, we don’t actually feel like ordering from outside. For me, the main turn off is the oil. I am so used to either coconut oil or ghee in my cooking that when I am reminded of the oily restaurant foods (mostly sunflower or some mix of refined oils), I don’t feel like eating out at all. I can’t believe I used to find it tasty. Life has changed so much in every way.

Not only curries, even pizza and garlic bread are homemade now. This Whole wheat Pizza is not only easy to make but tastes so yummilicious apart from being healthier too. I also happened to try cheesy garlic bread sometime back and we all loved it. So it had to be on the blog as well. I made it many times to recheck the recipe (also to devour it 😁) but could not get good clicks as the kids are always in urgency to gobble it up. πŸ˜€

I finally gave up and decided to share these somewhat okay pictures itself on the blog. Don’t go by the picture, it’s really very tasty and much better than outside ones. We absolutely love it. It’s not very difficult to make too if you follow the step by step pictures well.

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

RECIPE:

Ingredients:

1 and 1/2 Cups Whole wheat flour or gehun ka Atta (I use Pillsbury brand)

About 1/2 Cup Water to knead the dough (depends on the flour brand)

1 tsp Instant yeast (or 1 and 1/2 tsp dry active yeast)

1/2 tsp Sugar

1/4 tsp Salt

About 1/2 Cup grated Mozzarella cheese

For the garlic dressing:

2 Tbsp salted Butter (if using unsalted, add salt to this dressing)

5 Garlic pods

2 Tbsp finely chopped Coriander leaves

1 tsp Dried mixed herbs seasoning

Step by step recipe:

1. Take wheat flour, instant yeast, salt and sugar in a mixing bowl.

Note: If using dry active yeast, it needs proofing ie put the yeast along with sugar in lukewarm water and then add to the flour and salt once the yeast has risen (takes about 5 mins).

2. Now add water little by little and form the dough like regular chapati dough – Soft and smooth. No need to knead.

3. Keep for rest covered in a warm place for an hour.

Note: It might not rise much but that’s fine, it will have a yeasty smell to it which shows it has acted in the dough. In cold places, keep for 2 hours since it will take longer for the yeast to act.

4. While it’s kept for rest, prepare the dressing. Melt the butter in a microwave or in a pan. Add finely chopped garlic, coriander leaves and herb seasoning. Also add chilli flakes if you like (I avoid for my kids)

5. Once the dough has finished resting, preheat the oven at 200 C for 10 mins. Take a oven proof plate. Grease with oil and sprinkle dry wheat flour over it. Spread the dough in circle shape over it as shown.

6. Now apply half of the dressing evenly over it.

7. Spread mozzarella cheese evenly over it.

8. Fold and seal the edges as shown.

9. Apply the rest of the dressing over it and make evenly spaced cuts over it till three fourth of the semicircle. (reminds me of maths lessons 😁😁)

10. Bake in the preheated oven at 200 C for 15 mins in the center rack or till the surface turns golden brown in colour.

11. Allow it to cool slightly. Enjoy served with ketchup.

Notes:

* I use Pillsbury wheat flour for all my bakes. Love the flour as it makes the baked goodies perfect.

* There is no need to knead the dough. Just bring them together like chapati dough. That’s enough. But make sure the instant yeast is of good quality. If using dry active yeast, make sure to proof it as mentioned above in the step by step recipe.

* You can grate the garlic if you don’t like garlic bites in your garlic bread. Also add chilli flakes if you like it.

* Don’t keep opening the oven door while baking. Open only after 10 to 12 mins into the baking time. Else it can hinder the baking process.

* Preheating the oven is a very important step. Don’t forget it.

* This tastes best when eaten hot and consumed immediately after baking.

* The dough can be made beforehand and refrigerated to be used within two days.

* This is the same dough that I use for my Whole wheat Pizza which is a regular fare at my house and my kids’ favourite.

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. ❀️

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 😁) 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. ❀️

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.

Bhel puri chaat | The easiest chaat ever!

Apart from desserts, chaats are my favourite. I can never get tired of them and they are always my choice when we eat out. Here, we get amazing chaats in Kailash Parbat and their chaat platter is my favourite. ❀️

I must admit though that Bhel puri is not my favourite among chaats. It is my husband’s and kids’ favourite one. Mine is always Masala puri or Sev puri or Dahi puri (Craving for some now as I write this 😭😭😭😭).

But since bhel puri is hands down the easiest chaat ever, we usually make it for our evening snack. It’s not only easy to make but healthy and light on the tummy apart from being tasty too.

So I had to share this with all of you. A must try chaat if you love Bhel puris from outside. It’s super easy to make at home, trust me. Happy and healthy cooking!

RECIPE:

Ingredients: {Serves 2}

2 Cups Bhel/ Kurmura / Charmburo/ Puffed rice

1/4 Cup finely chopped Onion

1/4 Cup finely chopped Tomatoes

2 Tbsp finely chopped Coriander leaves

1/2 tsp Red chilli powder

Salt to taste {I use kaala namak or rock salt}

1/4 Cup Mint Coriander chutney (5 sprigs of coriander leaves, 3 Green chillies, 8 to 10 mint leaves, salt)

2 Tbsp Dates Tamarind chutney {I use Mother’s recipe brand readymade chutney} * check notes to make at home

1 Cup Alu bhujiya or Sev ( I use Haldirams brand )

1/2 Cup Mixture or Namkeen of your choice ( I use Bikaji brand)

Step by step recipe:

1. Dry roast the bhel till it turns crisp. Keep aside till use.

Note: This step is necessary so that the bhel does not turn soggy instantly when chutneys are mixed.

2. Take mint leaves, coriander leaves, green chillies and salt in the mixer.

I used kaala namak or rock salt or pink salt and hence the colour.

3. Grind with little water to a smooth paste. Keep aside.

4. Now get everything ready. Shown below are:

* Finely chopped onions, tomato, coriander leaves, red chilli powder and salt in a mixing bowl.

* Dry roasted Bhel, alu bhujia, Namkeen in another bowl.

* Mint coriander chutney.

* Dates Tamarind chutney.

5. Mix everything well and serve immediately.

Notes:

* Bhel puri chaat has to be served immediately after mixing or it turns soggy. So get your family to sit down for the chaat time and then mix everything.

* The measurements for the green chutney gives 1/2 Cup of the green chutney. Use only how much is necessary as per your spice levels. Since I have to accommodate my kids’ tastebuds, I add only 1/4 Cup.

* Rest of the chutney can be refrigerated for use later. Lasts well for couple of days if handled well.

* I use Mother’s recipe brand of Dates Tamarind chutney. For making it at home, Soak about 6 to 8 dates for 30 mins in warm water and grind along with tamarind and salt to a smooth paste.

* You can add finely chopped green chillies too but I avoid as my kids find it spicy.

* You can check the Karnataka version of Bhel puri which we call Charmbure Upkari here.

* The masala puri chaat I make is very close to chaat stall ones. You can check the recipe here.

Masala Puri chaat

It is my son’s second birthday today (August 12th) and we are celebrating it since 10th. 10th because it was my husband’s off day from work (we did a small celebration at home), 11th as it was Janmashtami and I love dressing him up as Krishna. He is our little Kishan Kanhaiyya who brought flood along with him during the Kerala floods in August 2018.

I remember those scary days every year and pray that no one has to go through it again. But yes, God has been really kind upon us and we survived the days well.

My parents shifted back to our native Udupi in Karnataka after that as they wanted to be closer to their siblings and the days in Cochin are a beautiful memory to cherish.

One among the food memory from Cochin is piping hot masala puri that we used to enjoy from a small chaat stall behind the Ernakulam Shiva temple. Me and Amma used to sit in our car (as I was very shy to eat in front of other people 😁) and my dad and brother used to bring them to us. The flavours of the masala puri is still in my taste buds. So so delicious. I have never eaten a tastier masala puri than that.

But I am glad after many trials, my version of masala puri does taste almost same to that. I make it during special days and since it was my son’s birthday, I made it for our evening special snack and we all enjoyed it. Hope you all try and enjoy too. Happy and healthy cooking!

RECIPE:

Ingredients: {Makes about 4 plates}

For the curry:

1 Cup dry Green peas (soak overnight)

1 medium sized Potato

1 medium sized Tomato

1 tsp Garam masala powder

1/4 tsp Turmeric powder

Salt to taste

1 Tbsp Oil

To grind:

1 medium sized Onion

3 Green chillies

1/2 inch Ginger piece

1/2 Cup Coriander leaves

1/4 Cup Mint leaves

For garnish: finely chopped Onion, tomatoes and coriander leaves as desired

For assembling the chaat: {In one plate}

3 to 4 Puris, 3 ladles of the curry, 1 Tbsp Date Tamarind chutney, Green chutney if desired, finely chopped onions, tomatoes, coriander leaves and bhujiya or Sev.

Step by step recipe:

1. Pressure cook the soaked green peas (soak for atleast 8 hours) along with potato and turmeric powder till it turns soft.

Note: It takes 4 whistles at high flame in my electric stovetop.

2. Mash lightly and keep aside.

3. Take all ingredients to grind in a mixer jar.

4. Grind with little water to a smooth paste. Keep aside.

5. Heat oil in a pan and fry finely chopped tomatoes till it cooks.

6. Add the ground masala paste and cook till it reduces and leaves the sides of the pan. Add garam masala powder and salt.

7. Add the cooked and mashed peas and potatoes.

8. Now cook till it thickens and turns into a gravy like below. Remove from flame.

9. For making masala puris, take puris in a plate and break into pieces.

10. Now add two to three ladles of the curry, top with date-tamarind chutney, onions, tomatoes, coriander leaves and bhujiya. Serve hot.

Notes:

* You can also make green chutney for a spicier masala Puri. Since I make it for my kids, I skip and make the curry mildly spicy for them to enjoy.

* For the green chutney, just grind green chillies with coriander leaves, mint, salt and little water to a smooth paste.

* I also use Mother’s recipe date tamarind chutney. If you don’t have it, just grind dates with tamarind and salt with little water to a smooth paste. That’s your sweet chutney.

* For the puris, I have bought these ready to be fried puris long back (more than 2 years actually) and still they are good. I just microwave it on high for 1 minute and they are ready. No need to deep fry at all.

* The curry can be used as an accompaniment to rotis and rice meals. If you add paneer to it, it becomes matar paneer. I do the same when I have leftover curry.

* You can grind tomatoes if you don’t like tomatoes as it is in the gravy.

Sweet corn Bhel

Being a mommy has turned me into a non stop thinking person about what healthy and yummy food to make for the kids. Yes, kids first and then us. I guess its common everywhere. We always keep our children’s food choices over ours.

My kids take maximum benefit of it and I have to sometimes whip up very quickly for their sudden hunger pangs. It is during this time that our Indian snacks such as bhel come handy. Quick to make and quicker to polish off, a very healthy option as a light but filling evening snack.

The kids too love it very much and I heave a sigh of relief that I won’t get to hear “potta bhook” (I am hungry in konkani) for the next one hour (?? ) atleast. πŸ˜„

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

RECIPE:

Ingredients:

2 Cups Bhel or puffed rice or churmura or kurmura

1/2 Cup Bhujiya or Sev

1 Cup Sweetcorn (steamed for about 10 mins)

1/2 Cup finely chopped Onion

1/2 Cup finely chopped Tomatoes

1/4 Cup thick Curd/ Yogurt (optional)

1 Tbsp finely chopped Coriander leaves

1/2 tsp Tamarind paste

1 Tbsp roasted Peanuts

1 tsp Tomato ketchup

1/2 tsp Red chilli powder

1/2 tsp Chat masala powder

Rock salt or regular salt to taste

Step by step recipe:

1. Take a large mixing bowl and add steam cooked sweetcorn, tomatoes, onions, coriander leaves, tamarind paste. Curd is optional but we love the creamy tangy flavour it gives.

2. Mix well. Add chat masala powder, red chilli powder, salt, ketchup and roasted peanuts.

3. Add bhel and bhujiya. Mix well.

4. Serve immediately else the bhel turns soggy. Enjoy with a dash of lemon juice if you feel it needs more tangy flavour.

Notes:

* The proportions of ingredients are to taste and you can change or adjust as per your taste buds.

* You can also skip any ingredient if you don’t have. This is just an easy to make snack idea which can be made with whatever ingredients you have in your kitchen.

* Do remember to serve immediately. Else the bhel turns soggy.

Chow Chow Bath

If you are wondering about the name Chow Chow Bath, let me tell you it’s nothing but upma, sheera and simple coconut chutney. It is easily available in hotels in Karnataka especially in the southern parts of Mangalore and Udupi where I belong to.

I first tasted it post marriage when I was very intrigued by the name and ordered it. To my surprise, it was just something so basic yet the overall combination tasted too heavenly for words. I fell so much in love with it that my eldest brother in law whom I fondly call Danthanna used to call me “Chow Chow Bath Ammi” (Ammi is the short form given by hubby’s family for the name they have put for me as part of marriage ritual – Amitha). I am so lucky to have such a loving family as in laws who love me like their own daughter.

Coming back to Chow Chow Bath, it became our special occasion breakfast apart from Masala dosas. Easy to make and starting the day with sweet on birthdays so that the whole year turns out as sweet. That is my intention. Maybe childish but still something I cherish a lot.

Hope you all those who have not tried this will try and love it. It turns out super delicious. Happy and healthy cooking!

RECIPE:

Ingredients:

For Upma:

1 Tbsp Coconut Oil

2 tsp Ghee (optional but gives great flavour)

1/2 tsp Mustard seeds

1/2 tsp Urad dal

1 Tbsp broken Cashews

Few curry leaves

3 green chillies

1 Cup wheat Semolina/ Rava/ Sooji

1 Tbsp Sugar

Salt to taste

2 to 2 1/2 Cups Water *(read notes)

2 Tbsp freshly grated coconut

For Sheera: Check the detailed recipe here.

For Chutney: Check Notes at the end

Step by step recipe:

1. Keep water to boil in a pan.

2. Heat oil and ghee together in another pan (I use my iron kadhai) and splutter mustard seeds. Add urad dal, curry leaves, cashews and green chillies. Fry till cashews turn light brown.

3. Now add semolina and roast continually on medium flame till it turns light brown in colour and turns aromatic. Takes about 3 to 5 mins.

4. Add sugar and salt. Mix well.

5. Now add the boiling water to this. Be sure to add very hot or boiling water else the upma won’t have desired texture.

6. Mix well continually with a ladle as you add the water so that there are no lumps in the mixture. Mix continuously on medium flame till the mixture cooks well and leaves the sides of the pan. Takes about 5 mins.

7. Cover and keep for 2 mins on low flame. Garnish with grated coconut and remove from the flame.

Notes:

* Remove the upma into a bowl and make Jaggery sheera in the same kadhai. Here is the detailed recipe.

* For Coconut Chutney, just grind together coconut, green chillies, ginger and salt with little water to a smooth paste. Remove into a bowl.

* When making upma, if you want a really soft texture like a lump, add semolina to water ratio as 1 : 2.5 times. If you want fluffy texture, add semolina to water ratio as 1 : 2 ie twice the water as compared to semolina.

* You can also add ginger, onions and tomatoes in the seasoning along with little turmeric powder and sambar powder in the upma to make khara bath. That tastes good too but as Chow Chow Bath, we prefer this basic version of upma.

* While eating Chow Chow Bath, take one serving of each upma and sheera, dip in chutney and eat. Tastes so delicious!