Tag Archives: wheat flour

Cashew Butter Cookies | Using wheat flour and Jaggery

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Hello dear readers, I am back after a very long break. I know I have been taking many breaks now and then but I also know you all will understand me. I had travelled to India, to my hometown Udupi in Karnataka, last month which was after a period of 2.5 years and had a wonderful time with my Amma along with my dearest family members. ❀️

After coming back to Qatar, my kids started school, with my son joining kindergarten too. I miss the kids specially my son a lot as he was always stuck to me (fevicol ka jod πŸ˜„) but as they say, we have to accept whatever life brings and I have got accostomed to his absence in the mornings too (though I get teary eyed each time he leaves 😁 #motherhood).

When he comes back though, I get smothered with hugs and kisses from him which compensates for everything 😍😍. My daughter comes a little later and then an hour goes by with her narrating what happened at school. Her stories remind me of my younger self who used to tell each and everything to my mother after she came back from work. ❀️

When they are at school, I cook or bake something special just to see their excitement and the way they enjoy it. 😍 That’s how I baked these Cashew Butter Cookies which both the kids loved a lot.

These cookies are healthier as compared to store bought ones and very tasty too. Once you get the trick on how to make it well, it’s very easy and hardly takes 30 mins to bake a batch of cookies.

Hope you all try and love these cookies. Do let me know if any doubts and it will be a pleasure to help. Happy and healthy baking! ❀️

RECIPE: { My 1 Cup = 250 ml }

Ingredients: { Makes about 15 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 Cashews ( + 2 to 3 Tbsp if needed)

1/4 Cup Jaggery powder

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 powder.

2. Combine both well with a spatula till jaggery powder blends with the butter.

3. Add cashew powder and mix well using the spatula.

4. Now add wheat flour.

5. Combine well to form a non sticky dough. At this step, if needed add extra cashew powder or wheat flour if the dough is very sticky. The dough should not be very hard but should not be sticky too. It sometimes takes me extra 2 Tbsp of cashew powder to get non sticky dough. Depends on your wheat flour/ butter brand.

6. Cover and refrigerate the dough for 10 to 15 mins so that the dough becomes firm. After that Preheat the oven for 180 C for 10 minutes in the center rack of the oven.

7. Now make roundels using your palm and place on a greased (with butter or ghee) oven proof plate. Grease your palm too if needed.

8. After the oven finishes pre heating, place this plate in the center rack of the oven and bake at 180 C for 12 to 15 mins. My cookies get done at 14 mins.

9. When done, the cookies turn slightly brown at the edges and are hard to touch in the center. If the cookies look underdone, bake for couple of mins more.

10. Once baked, allow the cookies to cool completely. As they cool down, they start getting firmer but these cookies are more on the soft side and not the crispy kind of cookies. Enjoy soft, melt in the mouth homemade cookies! ❀️

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.

* I use Pillsbury brand of wheat flour for my bakes and it works very well for me.

* For making powdered Cashews, just put the cashews 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.

* Cashews can be replaced with Almonds like in these Almond Butter Cookies.

* You can check my Healthy Cakes and Cookies compilation for more cookies and cake recipes.

* 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.

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

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

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

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

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

The popsicle molds are my recent purchase and I am loving making new varieties of fruit popsicles each day for the kids. Their excitement while enjoying them is one of a kind. 😍 Will share the recipes when I find time. ❀️

Hope you all loved reading this blog. Do try these appes and I am sure you will love them. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 24 small sized appos }

1 Cup Wheat flour (Chapati Atta)

1/2 Cup Jaggery powder or to taste

2 to 3 Tbsp freshly grated Coconut

A pinch of Salt

1/4 tsp Cardamom powder

1/2 Cup Milk

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

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

Ghee to cook the appos

Step by step recipe:

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

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

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

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

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

6. Flip and cook for a minute again.

7. Serve them warm or at room temperature. Tastes so yum! 😍

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Notes:

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

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

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

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

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

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

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

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

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

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

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

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

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

RECIPE:

Ingredients: { Makes 5 Ubbattis }

For the outer dough:

2 Cups Whole wheat flour/ Atta

1/4 tsp Turmeric/ Haldi powder

Salt to taste

For the filling:

10 Soft Dates (I used Khudri variety)

1 Cup grated Carrots

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

1 Tbsp Ghee

1/2 tsp Cardamom powder

Ghee as needed while cooking the ubbattis

Step by step recipe:

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

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

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

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

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

6. Divide both mixtures into equal portions.

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

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

9. Roll into a circle as thin as possible.

10. Fry both sides using ghee.

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

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Notes:

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

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

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

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

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

Dates and Carrot Cake , eggless and whole wheat

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

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

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

Ragi Set Dosas | “No rice” soft dosas

When I had posted the Ragi Urad idli recipe, I had got many queries about if it can be made as dosas too. Though I do make dosas with that batter, there is a way I make my Ragi dosas which come out as soft as restaurant style set dosas and I thought it was high time I share it too.

If not for my readers who continually keep asking me queries and request for recipes, I will not be inspired to post them. Most of my day passes in household chores while juggling between two kids, one seeking my attention to draw for her ( my daughter 😬) while the other clinging to me like fevicol ( my son πŸ˜„). The only thing that keeps my sanity are these daily shlokas, bhajans and songs which I have made as playlists on youtube and keep them in the background whole day. They give me strength in my motherhood battles and otherwise too. Music is really my life. ❀️

So here is the most requested dosa by my readers. They come out very soft and my kids are huge fans of it. My daughter used to call it chocolate dosa as a toddler and even now, in spite of knowing it’s ragi, still calls it the same. πŸ˜ƒ Ragi is a very healthy millet and this is one of the best ways to include it in your diet. Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 20 dosas }

3 Cups Ragi flour / Finger millet powder/ Nachni ka atta

1 Cup Urad dal (I use split ones)

1/2 Cup Poha/ flattened rice (thick or thin, white or brown)

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal for about 4 hours. Drain water completely. Add about 1 Cup water and 1/2 Cup poha (washed) and grind to a smooth paste. Add to a large preferably steel vessel.

2. Now take ragi flour in another bowl. Add water, 1 cup at a time and whisk well to remove lumps. It takes me 3 Cups water to 3 Cups Ragi flour for it to come to a thick batter.

3. Add this to the Urad dal batter. Add salt and mix well using hands. Cover and keep at room temperature for fermentation for 8 to 12 hours. Might take longer during winters.

Love the fermented batter 😍

4. Heat a dosa pan and pour a ladle of the batter on the center of the pan. No need to spread this dosa. Cover and cook one side first adding ghee or oil.

Sorry for the dull picture. Kitchen lights 😬

5. Flip and cook the other side too. Remove and repeat the same with the rest of the batter too.

Notes:

* You can store the rest of the batter in the refrigerator and use it the next day. The texture of the dosas are soft even the next day.

* You can use thick or thin Poha, brown or white poha, does not make any difference. It gives it the softness in the dosas.

* If due to any reason you can’t eat poha, just skip it and add 1 tsp Methi instead along with Urad dal. Grind it to smooth paste. It will give soft dosas too.

* For making idlis, you can check this Ragi Urad Idli recipe. Comes out very well.

* I served these dosas with Hing Chutney. Just grind 1 Cup Coconut with a pinch of Hing powder, 4 long red chillies, 1 tsp Tamarind paste, salt and water to a smooth paste. You can season the chutney using mustard seeds and curry leaves if needed.

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 πŸ˜…). And now there is a “mini me” here, (everyone says she’s just like me – super hyper talkative πŸ˜‚) 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? πŸ˜„

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 πŸ˜…) 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 πŸ˜‚πŸ˜‚ When will I grow up? πŸ˜…). 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. ❀️❀️

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 day😍) which she will celebrate with her small kiddo gang from our lane (her daily evening playmates, her source of joy ❀️). Now that Feb has arrived, her next question is when will 15th come (the never ending story 😁). 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 πŸ’‘πŸ˜„

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! ❀️

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 pageΒ Healthy cooking with mitha or on myΒ InstagramΒ 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. ❀️❀️

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.

Urad – Wheat flour dosa | “No rice” dosa

Though I had been trying different “no rice” dosas due to reader requests, it eventually has led to my kids loving it over rice based ones and now Ragi set dosas and Jowar flour dosas have become their favorite. It is easier for me too as I need to grind only urad dal and just mix in the flours. (Also saves my temper as running the mixy is like curfew time in my house as my daughter hates the sound. So she keeps asking every 30 seconds if it’s done. πŸ™„πŸ˜„ #justmotherhoodthings πŸ˜‚)

As I have already mentioned before, if anything keeps me sane sometimes, it’s music. Today when I finished my work and opened youtube to listen to cover songs (I am loving covers more than the originals now ❀️), I found a singer, Simran Sehgal. Loved her sweet voice and when I checked her videos, most of them were my favorite songs which I had forgotten about. Especially old ones like Hum Bewafa and Aap ki nazron ne.. I went mad at her song choices and beautiful singing (music crazy meπŸ˜‚). Here’s sharing the playlist for music lovers like me – Simran Sehgal songs. Hope you enjoy it. 😍

Finally here’s the dosa recipe which I learnt from my friend Vinanti Gouri through a common food group that we are a part of. They come out so delicious that we all love it very much and I make it atleast weekly once. Glad to share this recipe with all of you. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 12 dosas }

1 Cup Urad dal (I use split ones)

1 Cup Wheat flour or Atta

Salt to taste

Oil or ghee to cook the dosa

Step by step recipe:

1. Wash well and soak the Urad dal for about 4 hours. Drain the water completely. Add 1 Cup water or as required and grind with salt to a fine paste. Pour into a steel vessel.

2. In another vessel take wheat flour. Add water while whisking it to remove lumps bringing it to slightly thick, smooth batter. (It takes me 1 1/4 Cup water for 1 Cup wheat flour)

3. Keep the batters to ferment separately at room temperature overnight or for 8 hours. Might take longer in cold weathers. After fermentation, the wheat flour batter leaves water on the surface. Discard that water.

4. Now mix the wheat flour batter to the Urad dal batter.

5. Now heat a dosa pan and add a ladle of dosa batter onto the pan. Spread as thin as you can. Add ghee and allow it to cook. The below dosa is crispy. If you like it soft, remove when it browns only slightly.

6. Repeat the same with the rest of the batter. Refrigerate the remaining batter and use later.

Notes:

* Remember to ferment the batters separately.

* Remember to discard the water that leaves at the top after fermentation. Else the dosa batter might turn runny.

* These dosas can be made soft or crisp. For soft dosas, don’t allow the underneath to brown a lot while for crisp dosas, cook till it browns completely. Also serve hot as keeping at room temperature makes the dosas soft.

* I serve them with Raw Onion chutney. Just grind coconut with green chillies, ginger, onion, tamarind and salt with little water to a smooth paste. You can season if desired. I don’t as my daughter does not like mustard seeds.

* Other no rice dosas: Ragi set dosas and Jowar flour dosas , Broken wheat mixed dal dosa , Masoor dal dosa

Wheat Butter Cookies | Easy wheat jaggery cookies using 5 ingredients

As I start writing, I can’t believe this year has almost come to an end. 2020 has been a huge life changing year for me. A year which taught me many things. A year where I understood myself more than ever and an unforgettable year for sure. If you ask me why, it is the time I got being home bound , which otherwise was always filled with the chaos of busy life.

Would love to share some positives that this year has brought in my life with all of you.

# Restarted listening to music (my long lost love ❀️), all thanks to my favorite singer Arijit Singh and Spotify which was my best friend all throughout the year. Music is truly healing and I don’t know why I had forgotten it all these years. 2020 can be called the “musical” year of my life for the amount of songs that I have heard this year. πŸ˜…

# Found love in birds and nature ❀️. With all the time in the world, I started observing the birds sitting in the backyard and would spend hours there without getting bored looking at them fluttering around. Along with that, I found an amazing Insta handle of our family friend, @mvbhaktha through whom I saw many beautiful varieties of birds. Sharing one of my favorite here. The innocent eyes of the bird is which attracts me the most. 😍

# Got a little more closer to my Krishna by listening to his bhajans and also by reading more about the unconditional true love that Radha had for Krishna. It taught me the way to love truly in life, without any expectations and always praying for the happiness of our loved ones, no matter what happens. ❀️

# There are two youtubers who deserve mention as I spent most parts of these last few months looking at their videos. One is Patrick Micheal and the other is Shivesh Bhatia. Looking at Patrick sing, his magical voice, feeling the lyrics of the song, touches you so emotionally that my eyes welled up many a times listening to him. His singing is definitely very special and I am very happy to have found such a soulful singer. Sharing my playlist here if you like to listen too. It is mostly malayalam and tamil songs though.

# Shivesh Bhatia from “Bake with Shivesh” is a delight to look at and he is a boy with so much knowledge about baking that I am amazed each time. He has been my inspiration to bake and the Chocolate Chip cookies on my blog are his recipe. When I want to divert myself towards something productive, Shivesh videos it is!

Finally after all the talking about my year (hope it was not boring πŸ˜„) , I want to share about these cookies which are not only my kids’ favorite but became my neighbor’s son, Ryan’s favorite too. I had shared some with them for Christmas wondering if they would like it as it is made with wheat flour and jaggery. But when I got a message the next day by Ryan’s mother saying he loved it so much that he is sad that it got over, I felt so happy that he loved it and promised to bake again for him.

So I baked them again for him yesterday and these cookies are definitely special because of that. Ryan gave me a beautiful memory with these cookies forever and I will never forget how much he loves these. Also, it has given me confidence to try more cookies for next year. A new zeal for baking! ❀️

Here’s wishing all of you a very happy new year in advance. Hope you all have a wonderful year ahead filled with love and happiness. Loads of best wishes. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 10 cookies }

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

50 grams salted Butter (1/4 Cup)

3 Tbsp Jaggery powder

1/2 tsp Baking powder

1 Tbsp Milk

Step by step recipe:

1. Take wheat flour in a bowl. Add cold butter, directly out of the fridge, cut into small cubes into it. Mix with your fingertips till the butter and wheat flour mix well resembling coarse texture. (Make sure there are no large chunks of butter and all the butter has been incorporated well into the wheat flour.)

2. Now add baking powder and jaggery powder to this. Sieve it if the baking powder or jaggery has big granules.

3. Mix once really well. Then add milk and bring the dough together. The dough will be little sticky. Refrigerate this dough for atleast 15 mins.

4. Preheat the oven at 180 C for 10 mins. Remove the dough from the fridge and make small balls out of it. Flatten it and cut using cookie cutter into different shapes. Place them on a greased (generously with ghee or butter) oven proof tray.

5. Bake in the center rack of your OTG (or bake mode or with both rods on in your conventional mode oven) at 180 C for 10 to 12 mins. The sides of the cookies will turn slightly brown and the surface will change colour to pale golden. The center surface of the cookies will also be hard and not soft. If you bake more than 12 mins, it will turn crispy.

6. Allow it to cool down. It will harden as it cools. Initially it will be very soft but will turn crispy as it is kept at room temperature. Enjoy the cookies!

Notes:

* Store in a container free from moisture. Will last for 3 to 5 days if handled well.

* I always use only Pillsbury brand of wheat flour for all my cakes, cookies and bread. It gives a great flavour and perfect bakes. Have tried with other brands but it does not give the desired result.

* I used salted butter. Add a pinch of salt if using unsalted butter.

* Don’t melt or soften the butter. Take it directly out of the fridge, cut into small cubes and mix into the wheat flour, crushing the butter with your finger tips. Make sure there are no large chunks of butter left in the mixture.

* Don’t add more milk then mentioned as it can lead to the mixture being very sticky. If by mistake, your mixture has become sticky, refrigerate longer and it will be easier to handle.

* Jaggery powder can be reduced too to make it plain biscuits. The sweetness in this measurement is not much though.

* Refrigerating the dough is very important to give it that firmness so that the dough can be easily handled while shaping them into cookies.

* These cookies turn soft if made in big sizes (like my heart shaped ones) and crispy if made in small sizes (like the flower shaped ones).

* If you have under baked the cookies by mistake (you realize the cookies are breaking after it has cooled down), preheat the oven and bake for 3 to 4 minutes again and it will be firm.

* If you over bake these cookies, they can turn very crispy.

* Best is to keep an eye after 10 mins and take them out when they turn brown at the edges. Remember that since they are small, cookies continue to cook on the tray even after removed from the oven. So best is not to over bake the cookies.

* These are two other cookie recipes which are a huge hit with my readers:

Ragi Butter Cookies and Almond Butter Cookies

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.