Whole wheat nankhatai

I always love to make healthy homemade recipes for my family.Instead of buying cookies from market i would always prefer to bake them at home.Sipping hot cup of tea with homemade healthy crispy nankhatai is the ultimate joy i would say.In the past i have tried making nankhatai several times but somehow the outcome was always ok ok and not upto my expectations.While surfing for the perfect nankhatai recipe i came across the useful tip of combining  ghee and sugar till it becomes creamy before adding the dry ingredients.I wanted to give it a try and assure myself that one little difference in the process of making nankhatai would make a huge difference.So presenting before you my tried and tested nankhatai cookies recipe which are crispy crunchy and they just melt in the mouth.Do try this recipe and enjoy  with your family !

         Ingredients

• Wheat flour 1 cup
• Powdered Sugar 1/2 cup
• Besan 1/2 cup
• Ghee(semisolid form) 1/2 cup
• Cardamom powder (around 1tsp ) optional
• Baking soda 1tsp
• Milk 1-2 tsp (if required)
• Dry fruits for garnishing (chopped)

         Method of preparation

• Preheat the oven to 350 degrees F or 180 degrees C for around 10 minutes.
• Line a baking tray or cookie sheet with parchment paper or you can lightly grease it with butter or ghee.Keep it aside.
• In a bowl, take ghee.Make sure that ghee is in semi solid form,not melted.
• Now add powdered sugar to ghee and beat it using whisk till it is smooth,creamy and light.
• You can also use electric whisk to ease the process if you have it at home.
• In another bowl take whole wheat flour, baking powder and cardamom powder in a bowl.
• Mix well by using whisk or spoon.
• Pass the flour mixture through strainer to remove lumps if any.
• Then add flour mixture into sugar and ghee creamy mixture and start mixing it using spatula.
• Mix it gently using your hand to make dough out of it.
• If you find that the mixture is little dry you can add 1-2 tsp milk to it.
• I  did'nt use milk in my recipe as dough consistency was perfect.
• Now start shaping into balls and flatten it slightly.Place them on the baking tray.
• Garnish them with small peices of dry fruit of your choice.I have used cashewnuts.
• Bake into the preheated oven for around 15-17 minutes.
• Remove the tray from the oven and let them cool for 5 minutes in a tray itself.
• Once the cookies cool down completely put them in the airtight container and serve with tea or coffee.

          Happy Baking !

Mugachi usli

This is the authentic goan vegetarian side dish.You can also refer to it as sprouted green gram curry(dry).I love this recipe as it's very tasty and healthy and requires very little time to prepare.Moong or green gram are the most healthy and easy to digest legume among all other legume as per ayurveda.This recipe requires sprouted moong.Sprouted moong are rich source of proteins and fiber in our diet.This recipe can be served with fulka for breakfast or along with rice and dal for lunch/dinner.It can also serve as the healthy option for kids tiffin box.I personally like to have a bowl of this Moong usli as it is for my breakfast.

          Ingredients( serves 3-4)

• 2 cups sprouted moong (green gram)
• 2 tsp ghee/oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 4-5 curry leaves
• 1/2 tsp asafoetida
• 1 green chilli
• 2 tablespoons grated coconut
• Salt as per taste
• 1-2 tsp jaggery
• 1-2 peppercorn
• 1/2 tsp tamarind pulp
• Water (2-3 tablespoons as per need)

          Method to prepare sprouted moong 

• To get sprouts to moong(green gram),wash them and soak in water for around 6-8 hours.Then after 8 hours remove the excess water and tie them in a muslin cloth and keep in a warm place for at least 12 hours.After opening this muslin cloth, you will see sprouted moong. This sprouted moong can be used in the cooking.

          Method of preparation of usli

• In the mixer grind grated coconut,green chilli,peppercorns,tamarind pulp by adding just 1-2 tsp of water to make course paste and keep aside.
• Heat oil in a heavy bottom pan.Once the oil is hot, add asafoetida,mustard seeds and curry leaves and give tempering.
• Now add sprouted moong to the pan,also add turmeric,cover the lid and cook on the medium flame.
• Add very little water at this stage to avoid burning.
• Keep on stirring the moong gently while cooking.
• After around 10 minutes add the grated coconut paste we had already ground.
• Also add salt, jaggery as per taste.Mix well.
• Cover and cook for another 7-8 minutes.Stir in between couple of times gently.
• Once the usli is ready put off the flame and serve hot with Roti or Dal rice.

         Note

• You can also make this recipe with unsprouted moong too. In this case you will have to cook the moong in double the amount of water in pressure cooker. Rest all procedure remains to be the same.
• If you want the usli to be more spicy increase the amount of chilli to the recipe.
• Similarly like mugachi usli you can repeat the procedure to make Masur (red lentil) or Chana(white peas)usli etc.

       

         Happy cooking !

Corn dhokla cupcakes

                                                                             

I had prepared this dish for an goan foodmania competition last year.I had seen this recipe in Tarla dalal madam's website,but i have made few changes in the proportion of ingredients as per my need.The main innovation in my recipe is i have tried making these dhoklas in cupcakes.

It's a must try healthy recipe for the people who love dhokla,corn and cupcakes! It can be best served for breakfast,tiffin or as evening snack.I know that this simple recipe will win you many praises.Specially kids will love this recipe because of it's attractive shape.

          Ingredients

• For dhokla mixture
• 1 Cup- Sweet corn kernels
• 1 Cup- Rava/sooji
• 1/2 -Cup yogurt/curd
• Salt - as per taste
• 1/2 tsp turmeric powder
• 1 tsp -Green chilli and ginger paste
• 2 -Teaspoon Fruit salt/Eno
• 2-Teaspoon Lemon juice
• 1- tsp oil(for greasing)
• 1/2 cup Water

          For tempering

• 2 tsp-oil
• 1 tsp- mustard seeds
• 1 tsp- white sesame seeds
• 1/4- tsp hing

          For garnishing

• Finely chopped coriander (handful)
• Grated coconut 1 Tablespoon

          Servings (makes around 6 normal size cupcakes)

          Method of preparation

• Make a smooth paste of corn kernels and tranfer it in the bowl.
• In the same bowl add curd,semolina, salt, ginger green chili,turmeric powder paste and ½ cup of water.
• Then add lemon juice and fruit salt.Once you add fruit salt bubbles will start forming on the surface.
• Grease the cupcake moulds with some oil.
• Gently mix it and transfer the batter into cupcake moulds.
• Place the cupcake moulds with batter in steamer and steam for around 15-20 minutes.
• Once they are done check by pricking toothpick in the cupcakes.
• Once it's cooled unmould dhokla.
• Prepare tempering using hing,mustard seeds,sesame seeds, and oil.Pour it evenly on dhokla cupcakes.
• Garnish with coriander and  grated coconut.
• Serve with green chutney.

          Note

• If you don't like to make dhokla in cupcakes you can make it in thali.

          Happy steaming !

Eggless rava cake

My aai had prepared this cake which was shown on some Tv show.It was so yummy that i borrowed recipe from her as i am always after healthy recipes for my blog.I also personally like eggless cakes more.

Aai had prepared this cake in pressure cooker but i preferred to bake it in my oven.You can choose the method of baking as per your convenience.This cake is eggless as well as without oil.This cake can be served for breakfast or as evening snack and also can be perfect for kid's tiffin.

          Ingredients

• 1.5 cup Rava/Semolina
• 1 tsp Baking soda
• 1 cup Milk
• 1 cup Sugar powder
• 2-3 tbsp Ghee
• 1/2 cup Curd
• 1 tsp Vanilla Extract

          (Serves 3-4)

          
          Method of preparation

• You can bake this cake in two methods ,one is in oven method and second in pressure cooker method.I will explain both the methods in detail.
• Prepare cake mix first 
• In a bowl mix nicely rava,milk,sugar powder,ghee,vanilla extract,curd and baking soda.
• Mix nicely using whisk or hand blender and keep aside.
• Pour the cake mixture in a greased cake pan.

          
         Cooker method

• You have to preheat the cooker to start the process.
• For this place a stand inside the pressure cooker and put the lid on without whistle and gasket.
• Switch the gas onto high heat for around 15 mins.
• Place the cake pan with cake mixture in preheated pressure cooker.
• Cover the lid (without whistle) and bake in the preheated pressure cooker for 50-60 mins on medium flame.
• Insert toothpick to check for properly baked cake.If the toothpick comes out clean it means cake is perfectly done.

          
         Oven method

• Preheat the oven at 180 degree celsius then tranfer the cake pan in the oven.
• Bake the cake at 180 degree celsius for 40-45 mins until a toothpick inserted in the centre comes out clean.

          

          Note

• While baking cake in pressure cooker check the size of cake pan.Prefer the pan which fits nicely in your pressure cooker.
• If you wish you can add chopped almond,cashewnuts,tooti frooti or chocochips as per your choice to make it more tasty.

          Happy baking !

Tandoori roti in bread toaster

 


Tandoori Roti is an Indian unleavened whole wheat bread traditionally made in a clay oven or tandoor.Normally we eat tandoori roti in restaurants however it is not feasible solution to have and maintain the tandoor oven and hence there has been several clever ideas to prepare it.One such idea is to make roti in bread toaster.

I saw this thrifty roti making technique while surfing on google and gave it a try.The roti cooked in toaster would not have the same texture as baked in restaurants or tandoor oven but still an easy option to satisfy the strong craving of roti.These healthy rotis can be served with any gravy based veg or non veg dish.You can also apply butter to turn the simple roti to butter roti but it's completely optional.
                                                                             
                                                                                                                                                                                                                                                  
                              
     
          Ingredients

• 2 cups wheat flour/atta
• salt to taste
• 1 tbsp oil
• water as required(to knead)
• wheat flour/atta to dust 
• 2-3 tbsp butter for brushing (optional)

         (Serves 3-4)

                                                                            

 

        

          Method of preparation 

• In a large mixing bowl take 2 cups of wheat flour.
• Then add salt to taste.
• Add  1 tbsp of oil to the mixture.
• Combine all the ingredients well.
• Add water as required and knead for 5-10 minutes to form the soft dough.
• Cover with the moist cloth and rest for 20 minutes.
• After 20 minutes again knead slightly,making sure the dough is smooth and soft.
• Pinch a small ball sized dough.
• Make a ball and flatten it slightly.
• Dust with wheat flour before rolling.
• Roll the dough slightly thick to around 4-5 inch diameter.(depending on the size of toaster)
• Place rolled roti on to heated non-stick pan, turn it around when you see brown dots on one side.
• When roti is half done on both the sides transfer the half cooked roti into the toaster and turn on the toaster. 
• Keep the meter between 2-3 ,adjust the meter accordingly and it takes the same heat as required to toast the bread.
• Wait till the tandoori roti pops up and puffs up.
• Transfer the roti to plate using the forceps.
• Brush with some butter if you like to make butter roti.
• Serve hot with veg or non-veg gravy dish.

                                                                                                                                                           

                                       

          

          Note

• Add water cautiously to the flour not to make dough too soft.Dough should be hard enough to easily roll the ball with a rolling pin.You can add more dry flour to the dough if you feel dough is very soft.
• Keep rolling the dough balls into Roti while one is cooking on the pan so that next one is ready as soon as you move the first one into the toaster.

          Happy cooking !

Raspberry jam (seedless)

                                                                               


I tried making raspberry jam at home and believe me the taste was really amazing ! What really struck me to make this jam was the vibrant colour of this raspberry jam which was also matched by its vibrant taste.

I have prepared seedless version of jam.You can also prepare jam along with seeds,but the thing is,raspberry seeds are a little annoying to chew.More than tasting the fruit,i keep biting into the seeds.Therefore, I really really prefer the seedless version.It is a little tiring to seperate fruit pulp from seeds but you'll know it's worth all the effort once you taste it.

Lemon juice is added to a jam recipe,it eliminates the need of adding pectin altogether;since lemon has got plenty of pectin in it.Moreover,it also balances the sweetness of fruits beautifully.


          Some of the best  ways you can use the jam are like

• Make a jam smoothie: blend your favorite jam with milk, fresh fruit, and yoghurt.
• Serve marmalade & cream cheese on crackers.
• Liven up any boring original cheesecake with a dollop of jam on top of the cheesecake.
• Spread it between cake layers.
• Gently pour over ice cream for an extra treat.
• A simple pancake or waffle topping
• It makes great gifts - especially homemade!
• Served up some jam with some sliced-up local fruit; simple, but delicious.
• Serve a blob of jam in a bowl of oatmeal for a comforting snack.
• Into plain yogurt add jam for flavoring according to your taste.
• Stir jam into icing for a different and yummy cake topping.
• Fill doughnuts!
• Make jam-filled butter cookies.
• Make a simple Jam Tart! 
• Make a batch of surprise muffins,half-fill the muffin cups, put in a dob of jam, and then cover the jam with more muffin mix.

          Ingredients

• 400g  Raspberries(wash and clean)
• 400g  Sugar
• 2-3 tsp Lemon juice

          Method of preparation 

• If using frozen raspberries, tip them in a wide heavy bottom pan and leave aside till the raspberries are completely thawed and are at room temperature. 
• Keep a small plate in the freezer.
• If using fresh raspberries, start from the next step.
• Put the raspberries in a wide heavy bottom pan,mash them using the masher place the pan on a medium flame and stir continuously, cook until the fruit softens.
• Once the berries are heated,reduce the heat to low and work in batches to strain out the seeds.I usually ladle 2-3 scoops of berries onto my sieve at a time, push them through, scrape the seeds into a separate bowl, and then scoop on another batch of berries.In short: mash, heat, scoop, strain, scrape, repeat.You need to keep straining berries until you have seedless juice.
• Repeat this process until you have used up all the raspberries.Add the sugar and the lemon juice to the mixture and mix well.
• Then place the pan on a medium flame and stir continuously, cook till the mixture thickens a little,it takes about 15 -20 minutes.
• Take the pan off the flame.Remove the platter from the freezer and drop just a little jam on it.
• Put the plate back in the freezer for 2-3 minutes, and then use your finger to test the cooled jam consistency.
• If you draw a line in the jam with your finger, the jam should not be runny enough to fill the line back in.
• Also wrinkles are formed on the surface of the jam, it's cooked and has reached the setting stage.
• Keep cooking the jam until it passes the cold plate test.
• Once the jam is ready, turn off the flame and once the jam cools down transfer the jam in a sterilized air tight glass container.Store it in the fridge.Use when required.

       
          Happy cooking !

Homemade Rusk

Indian tea rusks are crunchy yet soft snack that's enjoyed by all age groups.
I love to enjoy it with my tea.In goa we call it as 'Fati biscuit'.A super easy way to make rusks is to bake your store bought slice bread,as rusk is basically twice baked crispy bread.Apply some butter on bread slices and place then in the oven till crisp but i wanted to try this recipe from scratch.I happen to see many recipes of a baked rusk which seemed very simple with very less ingredients.So without further waiting i gave it a try and it turned out to be superb.I have also tried making wholewheat pav recipe in the past.

In this recipe rusk is very lightly sweetened and flavored with cardamom.I have used equal proportion of all purpose flour and wheat flour to make healthier version of rusk.I hope you guys give this rusk recipe a try and enjoy homemade rusks with your tea.

         Ingredients (serves around 4-5 )

• 1 cup whole wheatflour
• 1 cups Maida( all purpose flour)
• 3 tablespoons milk powder
• 1 teaspoon salt
• 3 tablespoons  sugar(in the flour) + 2tsp sugar(yeast proofing)
• ½ teaspoon cardamom powder(optional)
• 2-3 tablespoons oil
• Lukewarm water to knead the dough 
• 2 teaspoon active dry yeast
• Some milk for brushing 

                                                                             

Dough ready to transfer in baking pan

                                                                     

          Method of preparation 

• Take yeast in a bowl.Add 2 tsp sugar and around 2-3 tablespoons warm water, mix and set aside to activate.Yeast takes around 5-10 minutes to activate.
• You will know your yeast is proofed/active when it’s all bubbly and frothy on top.
• In another bowl mix all purpose flour,wheatflour, 3 tablespoon sugar,milk powder,cardamom powder and salt,mix well.Make a well in the center,add activated yeast and whisk well with an electric beater/by using hand.
• Add 2-3 tablespoon oil and warm water as required and knead for 8-10 minutes  to form a soft dough.
• At this point if you feel that the dough is little sticky then add little flour and knead again.
• Cover with a damp cloth/cling foil and let the dough rise for 1 hour in a warm place or till it doubles in size.
• Grease a baking tin with some butter/oil and dust with some flour.
• Transfer the dough onto worktop and knock back to release excess air.
• Transfer the dough into the greased baking tin and level it out.Cover with cling film/damp cloth and set aside to prove for 30 minutes.
• In the meantime preheat oven to 180° C.
• Brush some milk on top.Place the tin in the preheated oven and bake for 20-25 minutes.
• Remove from oven, cool and demould.
• Slice and bake again at 130° C for at least for 30 minutes by placing them nicely on baking tray.
• Keep turning the rusks in between for even baking.
• Let the rusks cool and then store in an airtight container.
• Serve with tea.

                                                                                     

Bread slices arranged on baking tray

          Note

• Always remember to choose a good brand of yeast and make sure to use lukewarm water for yeast activation.
• These milk rusks are very lightly sweetened,you may increase the amount of sugar if you like sweeter rusks.
• You can also add tutti frutti while making biscuits as per your choice.

          Happy baking !

Vanilla chocochip cupcakes (Eggless)

                                                                                     

Vanilla chocolate chip capcakes are my favorite ones.A super simple cupcakes made with simple ingredients.They are low on fuss,and need no embellishments.A cupcake goes great alongside a cup of coffee or tea.

After many trials and errors I can say this recipe is a sure shot success.Cupcakes will be perfectly soft,moist and spongy and it tastes simply great ! The chocolate chips are an easy way to add some oomph to a simple cake! The chocolate chip cupcake is best-suited for kids and for adults who are young at heart!


         Ingredients(makes around 12 regular size cupcakes)

• 1 and 1/2 cups(225 gms)-Maida/All purpose flour 
• 1 cup (250 ml) -Thick Curd/ Dahi 
• 3/4 cup (200 gms)- Castor Sugar 
• 1/2 tsp -Baking soda - 1/2 tsp
• 1 and 1/4 tsp - Baking powder  
• 1/2 cup (125 ml)-Oil
• 1 and 1/2 tsp-Vanilla essence
• 2-3 tablespoons Chocochips

          
         Method of preparation 

• Preheat oven to 180 deg C for 10mins and line cupcake moulds with paper.
• Sieve maida twice and keep aside. 
• Mx sugar and curd until sugar completely dissolves. 
• Add baking powder, baking soda to the mixture and mix well.
• Leave aside for 5 minutes and you can see the bubbles appearing.
• Now add vanilla essence, cooking oil and mix well.
• Next, slowly add maida in portions at a time and blend with above ingredients.
• Beat well with a whisk/hand blender until creamy and thick.
• Finally add chocochips to the mixture and preserve few for topping.
• Fill the mixture untill 3/4 th in the cupcake moulds.Put few chocochips on the top. 
• Bake in preheated oven at 180 degree C for 20-25 mins till a toothpick inserted into a cupcake comes out clean. 
• When done, the cupcakes will be very lightly golden brown around the top edge.
• Cool completely on a rack.

          Note

• You  can use same level of softened butter instead of oil.
• Increase or decrease chocolate chips level as per  your taste.

                                                                       
         Happy baking !
                                                                                 

                                                                         

Tarri poha

Tarri poha

Tarri poha is a classic street food that is popular across all parts  of maharashtra especially in Nagpur.A plate of piping hot poha is one comfort food that is healthy too.I have tasted this dish in pune.

Tarri poha is the poha which is served with tarri which is thin spicy gravy made from chickpeas(green,white or brown chickpeas as per your choice).In my recipe i have used white variety of chickpeas(kabuli chana) as i love them.This dish can be one of the best option for breakfast.


         Ingredients to prepare poha

• 2 cup thick flattened rice
• 1 medium sized onion(chopped)
• 2Green chillies(chopped)
• 1 Potato cubes
• 1 tbsp Oil
• 1 tbsp Mustard seeds
• 1 tbsp Cumin seeds
• 1/2 tsp Hing 
• 1/2 tsp Turmeric powder
• Salt to taste
• Coriander leaves(handful for garnishing)
• Grated coconut(optional for garnishing)

          
          Ingredients to prepare chickpea curry (tarri)

• 1 and 1/2 cup dried white chickpeas,soaked overnight
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp Turmeric powder
• 1 tbsp ginger garlic paste
• 1 medium sized onion(chopped)
• 1 tomato(chopped)
• Few curry leaves
• 1 tsp red chilli powder
• Salt to taste
• 1 tsp garam masala
• 1 cup water
• Coriander leaves(handful)

          To garnish tarri poha

• Coriander leaves(optional) 
• Chopped onion(Optional)
• Lemon juice
• Sev

          
         Method of preparation of poha 

• Heat oil in a  wok on medium flame.
• Add mustard, cumin seeds and hing. 
• Add the onion & green chillies, saute till the onion becomes translucent. (You can brown it also if you want)
• Add turmeric powder and salt. Mix well.
• Once it starts splutter, add potatoes.
• Cover the lid and let it fry till potatoes are cooked.
• Take flattened rice in a bowl,add water and soak them
• Drain the water immediately. 
• Now add this soaked flattened rice in the wok.
• Saute the poha for 5 mins on medium flame. 
• Garnish the poha with grated coconut and coriander leaves

          
         Method of preparation of tarri (chickpea curry)

• Wash the soaked chickpeas and cook them till they are soft.
• Heat oil in a wok. Add mustard & cumin seeds.
• Once it starts spluttering, add the curry leaves, chopped onion & saute till the onion turns golden brown.
• Add the garlic-ginger paste & saute till the raw aroma goes away.
• Add the turmeric powder & red chilli powder. 
• Add chopped tomato,saute till it melts.
• Add garam masala.
• Add salt to taste and add the cooked chickpeas.
• Add one cup water & let it boil for 5-10 mins.
• Tarri is ready let it cool down a bit before plating .

         
         Final step for plating tarri poha

• Place the poha on the plate. 
• Pour the curry(tarri)over the poha slowly.
• Garnish with some sev, chopped onion and coriander leaves.
• You can add lemon juice, if you want.
• Serve hot.

         Happy cooking !
     

Homemade sweetened condensed milk

                                                 
There are few super ingredients in cooking that can be used in making so many varieties of dishes.One of such great super ingredient is sweetened condensed milk sold under different commercial names such as Milkmaid or Mithai mate in India.This one ingredient can be used in making so many different types of dessert dishes,cakes, puddings,ice creams, indian sweets etc.Even i like to have this sweetened condensed milk with chapati or fulka for breakfast as it tastes yummy !

Although condensed milk is easily available in market these days it is always advisable to make your own version at home and store it for later purpose.The ready made condensed milk comes with preservatives which is not always good for health,and then its so easy to make this at home with just 3 ingredients.  Condensed milk made at home is much cheaper compared to ready made version.

For this recipe of condensed milk I have used full fat milk.Also I have added a pinch of baking soda.Baking soda will thickens the condense milk and also keep it stay fresh for longer.Though the process is very simple you have to have patience to keep on stirring the mixture.

Once made, store in a clean jar with a tight fitting lid in the refrigerator for up to one week or in the freezer for up to three months.If frozen, just thaw in the refrigerator overnight and then shake vigorously in an airtight container with lid on or pour into a larger container and whisk until smooth and consistent throughout.Do try this once and let me know your comments.


         Ingredients

• Fresh milk (full fat) - 1/2 litre ( 2.5 cups)
• Sugar - 1/2 cup ( 100 gms)
• Baking soda - 1/4 th tsp

          Yields around 1/2 cup

          Method of preparation

• Take the fresh milk in a pan.
• When it comes to boil and rises to the top,simmer the flame and add the sugar and baking soda.
• Stir well and allow it to boil till the milk reduces to 1/3 rd of its original quantity.
• Keep the flame medium and stir every now n then to avoid charring.
• Once the milk becomes slightly thick,take a drop of milk and check it between your thumb and index finger.
• If the milk is sticky,thick and if it forms a half thread,it is done.
• Switch off the flame.Do not leave the milk to boil & reduce completely because it will become too thick like a cream once when it cools down.
• So switch off as soon as it reduces to 1/3 rd even if it is slightly watery.Refrigerate and use whenever needed.

          Happy Cooking !

Whole wheat pav (pao)

Whole wheat pav

Pav or bread rolls are very popular in almost all the parts of India mostly because of recipes like pav bhaji,vada pav,bhurji pav,missal pav etc.Pav means a small loaf of bread, this word has been derived from pão a Portuguese word for bread. Portuguese were the first one to bring yeast to india, which produced the doubled bread loaves. 

The art of bread making is a legacy which came to goa by the Portuguese.The Goan pão is a culinary masterpiece.Growing up in the Goa we had no use for the alarm clock.Our early morning wake up call was in the form of typical horn Ponk! Ponk! by poder on his bicycle.It was part of being goan and the the tradition still continues.

I always wanted to bake my own bread but I wanted healthier version of it. I planned to prepare famous goan dish chicken xacuti today which is served with pav. Pav with xacuti is the perfect combination instead of roti or chapati.

Being a doctor by profession I know the unhealthy effects of refined flour so I tried the healthy version of ladi pav using wheat flour. No butter or milk or eggs used in the recipe which makes it even healthier.The pav had a great soft texture and my hubby was also delighted.I made smaller buns instead of bigger ones.Nothing beats a homemade pav in terms of taste, texture and hygiene.

                                       

Yeast soaked in water and sugar 

        
        Ingredients ( serves 8-10 pav)

• 3 cups whole wheat flour
• 1.5 cup water
• ½ tbsp dry active yeast
• 2 tbsp oil
• 1 tbsp sugar
• 1 tsp salt                                                                                                                                            

  

  Mix all the ingredients and knead the dough 

        Method of preparation

• Warm the water. 
• Dissolve sugar in the water.
• Sprinkle the yeast and stir.
• Keep aside for 10 minutes or till the yeast bubbles up and froths.
• While the proofing is happening, sieve the flour with salt.
• Add the oil to the flour.
• Now add the frothy yeast.
• First mix everything, and then start kneading the dough.
• The dough has to be smooth and light. Grease the dough with oil.
• Keep in a large bowl and cover loosely with kitchen napkin.
• Keep aside for around 2 hours until the dough doubles up.
• If it requires keep aside for some more minutes. Take the dough on a lightly floured surface. This naturally deflates the dough.
• Now make balls from the dough. Shape the balls into circular shape and place these on the greased pan.
• To get the ladi pav, keep some gap between the pav.
• You can also make small buns and let these bake separately without touching each other.
• Cover again loosely with the kitchen napkin and let it rise again for about 30-40 minutes till it fully doubled up.
• Preheat the oven to 190 degrees C and bake for around 35-40 minutes till you get the pav are all done and baked.                                                       

Round dough balls kept in  greased tray for baking

         Note

• You can also brush the pav with oil or melted butter once they are baked to give them a glaze. 

         

        Happy baking !

                                                                             

Pav ready after baking 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       

Corn tomato bhurji

I love corn since childhood. In the process of formulating new dishes made using corn I finally invented some of the dishes like Corn tomato bhurji, Corn paratha, Corn cutlets etc. Corn tomato bhurji is one of my personal favorite, easy to make with simple ingredients.It can be perfect side dish with bread. It can also be best option for breakfast, for tiffin or side dish in a veg meal with fulka.

One basic thing I would suggest to make any corn dish tasty is that corn kernels should be tender n not dry. I don’t buy ready made corn kernels(sold in packets) from market whereas I remove corn kernels from the cob on my own.You should use this corn kernels fresh (within 3-4 days) and if you use them after refrigerating for long time then they happen to dry out and loose moisture and taste. 

        Ingredients

• Corn kernels (1 cup)
• Onion chopped (1/2 cup)
• Tomato chopped (1/2 cup)
• Coriander leaves to garnish
• Salt and Sugar (as per taste)
• Turmeric powder (1/4 tsp)
• Chili powder (1/2 tsp)
• Garam masala (½ tsp)
• Green chili chopped (1)
• Oil (1-2 tablespoons)
• Ginger garlic paste (1 -2 tsp)
• Tomato ketchup (2-3 tablespoon) 
• Chaat masala (1/4 tsp) 
• Cumin powder ( 1/2 tsp) 
• Coriander powder (1/2 tsp) 

      Method of preparation

• Grind corn kernels to make thick paste.
• Heat oil in a pan. Add ginger garlic paste, green chilies and sauté till fragrant.
• Add chopped onions and sauté till translucent. Then add tomato pieces and mix well, let it cook for a while.
• Later on add corn kernel paste and mix well. Add some water if you need. Then add seasoning like turmeric powder, chili powder, garam masala, Chaat masala, cumin powder, coriander powder, salt, sugar and mix evenly. Cook for around 3-4 minute.
• Lastly add tomato ketchup mix well. Garnish with coriander leaves n serve hot.

        Happy cooking!

Wheat flour banana appe(paniyaram)

                                                                           

Wheatflour banana appe( paniyaram)

In my search of using ripe bananas from my kitchen I found this dumpling recipe.Paniyaram or appe is the dumpling prepared in the special pan called appe pan. It’s absolutely healthy and easy to make recipe with all the readily available ingredients.

This recipe consumes very little time as it doesn’t involve grinding or fermenting. This recipe is the best option for breakfast, evening snack, for kid’s Tiffin box n also while travelling. Taste of this dish came out super yummy; my husband compared the taste of this appe to that of banana cup cakes.

                                                         

Batter ready for making appe

       
         Ingredients

• 1 cup whole wheat flour(atta)
• 1 tbsp rava
• 2 tbsp rice flour
• 1 tsp baking soda
• 1 tsp cardamom powder
• 1 ripe banana
• 1/2 cup jaggery
• 1/2 cup water
• 1 tbsp chopped cashews
• 2 tbsp desiccated coconut
• 1 tsp ghee
• pinch of salt
• ghee/oil (for frying the appe)

                                                  

fill each depression with the batter

         
        Method of preparation 

• Heat 1 tsp ghee in a small pan.Add the chopped cashews and fry until golden brown. 
• Add the desiccated coconut and switch off the stove.The residual heat in the pan is enough to toast the coconut slightly. Set aside to cool.
• In another pan place the grated jaggery and 1/2 cup water. Bring this to a boil. Stir until the jaggery dissolves. Set aside to cool.
• In a bowl, place the ripe banana and mash it with a fork. Add the fried coconut and cashews.
• Add jiggery syrup into the banana mixture.
• Add the whole wheat flour, rava, rice flour,baking soda and a pinch of salt. 
• Whisk to combine, adding water as needed to make a thick batter. Sprinkle in the cardamom powder and set aside to rest for 5 minutes.
• Meanwhile heat the paniyaram pan over medium heat. Maintaining the heat level at medium is important to ensure the paniyrams dont get too dark and the insides are cooked as well as the outside. 
• Pour about 1/2 tsp of the ghee/ oil in each depression. Add a small ladleful of batter in each depression. 
• Cover the paniyaram pan until it is cooked, for about 2 minutes. 
• Flip the paniyarams using a skewer and cook until golden brown on the other side. Serve while hot.

         
        Happy cooking!

Mango Sheera (Ambyacho Sheero)

Normally I make sheera around once in a week for breakfast. It is mostly the regular sheera or sheera by adding ripe bananas.

I always wanted to try mango sheera but due to some or the other reason it couldn’t happen. Today I remembered that I already had mango pulp in my freezer which was given by my mom.She had given me homemade mango pulp of mankurad mangoes from our own backyard in goa.

This mango sheera recipe is just exactly the way we make regular sheera. The only addition is of mango pulp. So what you get is a sheera with mango taste and aroma, without any artificial flavor and color, it turns out really flavorful and looks pleasant too.It’s really perfect healthy dish for kids tiffin box because of its taste and color.

        Ingredients

• Rava/ Semolina (1 cup)
• Mango pulp (1/2 cup)
• Sugar (1/2 cup)
• Milk (1 cup)
• Water (1 & 1/2 cup)
• Salt (a pinch)
• Cardamom (1 powdered)
• Ghee (2-3 tablespoons)
• Cashew nuts (5-6)

        Serves (3- 4)

      Method of preparation

• Heat ghee in a thick bottomed pan.Add the rava and fry till they change color and you get a lovely aroma. Add cashew nuts and continue to fry for a minute or two.
• Heat 1.5 cups of water separately. Add this hot water to the rawa and cashew nuts mixture, stir well.
• Add milk and sugar, continue to stir.
• The semolina absorbs both water and milk and will swell. You have to stir continuously so that the mixture does not stick at the bottom of the pan.
• After 1 or 2 minutes, add mango pulp. Stir again well and ensure that the mango pulp is mixed well without any lumps.
• Add cardamom powder and Stir till the moisture reduces. Cover with a lid and cook for 1 or 2 minutes more.
• Garnish mango sheera with extra cashews.( as per need)

        
        Notes

• Choose mango that is sweet and less in fiber. I used Mankurad pulp from goa.
• I used preserved mango pulp but compared to preserved one fresh would be better in taste ,available during mango season.
• Ghee and Sugar can be reduced as per your need.
• I have not used  Saffron (4-5 strands optional) in this recipe but you can add if possible as it goes good with mango flavor. If you don’t have it just skip it.
• Make sure the rava is cooked perfectly well and soft before adding sugar. Otherwise it will become chewy.
• Dry fruits can be added as per personal choice.For e.g. Almonds, pistachios or raisins.

      

        Happy Cooking ! 

Banana Smoothie...

Banana smoothie

A deliciously healthy way to start the day is by banana smoothie. Banana smoothie makes excellent breakfasts or mid-day snacks since bananas blend so well with other flavors.

Although we eat a lot of bananas in the house, it seems like there are always a couple that ripen way faster than we can consume them.

I like ripe bananas for making smoothie, when they start turning black, as they begin to lose their appeal.

Although ayurveda doesn’t recommend consuming milk and fruit together. It’s ok to have this combination once in a blue moon.

        Ingredients

• 1 frozen ripe banana, cut into chunks
• 1 cup whole milk (cold)
• 1 – 2 tablespoons sugar/ Honey
• 1/8 teaspoon vanilla extract
• Water (as per requirement)

        (Serves 2)

        Method of preparation

• Initially blend only  banana chunks by  adding very little water to make fine paste.
• Then into the banana paste add remaining ingredients.
• Blend all ingredients until it reaches your desired consistency. Pour the smoothie into a glass. Drink it with a straw or straight from the cup.Drink immediately.

      Note

• I prefer adding cold milk rather than ice cubes to maintain the thick consistency. It’s a personal choice.
• Some avoid adding sugar or honey as banana is sweet enough to taste.It’s again a personal choice

       

        Happy Blending !