STRAWBERRY WHOLE WHEAT MUFFINS

1Hello. So recently when I was shopping online for my grocery I saw an entry for fresh Strawberries and cherries. I was pleasantly surprised but skeptic if actually the picture shown would be what will be delivered. Anyways I ordered them and was sure it would be cancelled out. You may think why ? In my place you don’t get the juicy, fresh and vibrant strawberries, blueberries, etc.

2So when I got beautiful strawberries we made these muffins. By we I mean to say me and my 2 year old. He helped me with the batter mixing and sorting out strawberries. But I wanted a healthy version hence skipped maida and replaced with whole wheat. Do try and let me know if you liked them.

3INGREDIENTS:

Chopped Strawberries – 1 cup

Whole Wheat flour – 1& 3/4 cup

Sugar – 1/2 cup (add more if you need more sweet)

Baking Powder – 2 tsp

Salt – 1/2 tsp

Milk – 1/2 cup

Oil – 1/4 cup (I used sunflower oil)

Vanilla essence – 1 tsp ( I used cardamom powder)

Egg – 1

INSTRUCTIONS:

  1. Grease cupcake moulds with oil. If you are using silicone moulds then you can skip this step.
  2. Pre-heat oven to 180 degress celcius.
  3. Sift together flour, salt, baking powder in a bowl.
  4. Add sugar, milk, oil, egg and vanilla and mix well.
  5. Add 3/4 chopped strawberries and mix well.
  6. Add this batter in cupcake moulds. Fill only till 3/4 of the moulds.
  7. Top with remaining strawberries.
  8. Bake for 20-25 minutes or till a skewer or knife inserted comes out clean.

Enjoy these colored beauties. Oh and by the way don’t discard this recipe if you don’t have strawberry. You can make this with chocolate chips too. Also if you love good photos do not forget to follow me on instagram. 4

 

 

PALAK WADAS/ SPINACH FRITTERS

2Hey There. Its lovely rains in this part of the world. The weather is cooler. The trees are bathing everyday. Washed clothes are begging for some sunlight. So with this weather its time for deep fried goodies. Why don’t a add a healthy twist.

Today’s recipe is just that. Palak wada is your usual wada with the goodness of palak.

INGREDIENTS:

Palak – 1 cup chopped

Urad dal – 1 cup soaked minimum 3-4 hours

Green chilly – 1

Shallots – 2-3

Black Pepper – 1 tsp (Optional)

Oil – for deep frying

Salt to taste

INSTRUCTIONS:

  1. Take chopped palak in blender and blend.
  2. Add soaked urad dal, shallots, green chilly, salt and blend. Add little water if required. Blend till a smooth batter is formed. 1
  3. Add whole black pepper and mix well.
  4. Heat oil for deep frying.
  5. Take spoonfuls of batter and drop it in oil. If you can shape it like wadas well and good.
  6. Fry till both sides turn golden brown.
  7. Drain on tissue or soaking paper.

Enjoy with a chutney of your choice. 3

 

 

SOYA CARROT CURRY

20170507_194624 - CopyHi There,

You know these days I feel that 24 hours is not enough and I need more hour in hand. The health sections everywhere says it is ideal and good to get good 7-8 hours of sleep. And I hardly manage to get 5-6. So, the days when I oversleep (actually sleep healthy) I wake up in a hurry and do things in a hurry. Those days my patience is low and I am literally running around to catch up on things.

Does that happen to you? What do you think are the reasons for it? Well I think we women tend to take up so much on our hands. I am not saying we do not do a good job of doing them. Instead we end up doing maybe an average job on all and then end up tired. So, things like delegation, negotiation, work load division, etc. all come to the rescue. But it needs to used well and with patience. You may ask how a food recipe is related to all this. It is my friends. This recipe is a quick side dish recipe for rotis.

INGREDIENTS:

Soya chunks – 1 cup

Carrot – 1 cubed

Cream – 1/2 cup

Onion – 1 medium

Tomato – 2 medium

Ginger – garlic paste – 1 tsp (optional)

Coriander Powder –  2 tsp

Chilly Powder – 1 tsp

Garam masala – 1/2 tsp

Coriander leaves – 2 tblspn

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Boil soya and carrots in water till cooked.
  2. Heat oil in a pan.
  3. Saute onions in oil.
  4. Add ginger-garlic paste and saute till the raw smell leaves.
  5. Add chopped tomatoes and cook till the tomatoes are soft.
  6. Take it off the flame.
  7. Blend it together in a blender till smooth paste.
  8. Transfer it back to pan and add coriander powder, chilly and garam masala powder.
  9. Mix well.
  10. Add the soya and carrot pieces along with water.
  11. Boil for another 5 minutes.
  12. Add cream and mix well.
  13. Bring to a boiling point. But do not boil.
  14. Switch off the flame and garnish with coriander leaves.

Serve with rotis. 20170507_194545 - Copy

 

 

 

 

 

 

 

 

BEETROOT CARROT POTATO SANDWICH

Hey There. So how have you been ? When I watch food shows and they show a whole variety of sandwiches but I wonder if our taste buds would love those sandwiches with bacon, meat, different kind of cheese and veggies.

I try to include veggies in my sandwiches. So the veggies that are usually ignored I try to include them in pastas and sandwiches. Do try out this recipe and let me know if you liked it.

1INGREDIENTS:

Bread Slices – 8

Boiled mashed potato – 1/2 cup

Cooked grated carrot – 1/2 cup

Cooked grated beetroot – 1/2 cup

Cumin powder – 1/4 tsp

Pepper powder – 1/4 tsp

Black salt – as per taste

Grated cheese – as per taste

Butter – for greasing

INSTRUCTIONS:

  1. Mix mashed potato, beetroot and carrot in a bowl.
  2. Add cumin, pepper and salt.
  3. Take bread slices and spread a little butter on each slice
  4. Place the stuffing in between two slices.
  5. Add grated cheese.
  6. Cover with second slice of bread.
  7. Place it in sandwich maker and grill till nice, crispy and golden.

Serve hot with some ketchup. 2

 

JAMUN YOGURT POPSICLE

2As promised this is my second recipe for today. With the flavorful Jamun. Jamun is a fruit that is not exceptionally sweet. It is an acquired taste. But it is medicinal and healthy for you.

This recipe is super simple and healthy. All the ingredients are healthy for us and during summer this recipe is apt to quench your thirst.

3INGREDIENTS:

Pitted Jamun – 1 cup

Slim Yogurt – 1/2 cup

Honey – 4 tblspn

INSTRUCTIONS:

  1. In a blender take yogurt and honey and blend till smooth.
  2. Remove half of the yogurt honey mix into another container.
  3. In the remaining yogurt honey mix add the pitted jamun. (keep some jamun spare if you like pieces in your popsicle.
  4. Blend it well.
  5. Take the ice cream moulds.
  6. Add jamuns in each mould.
  7. Add yogurt honey mix till mould is half full.
  8. Now add the yogurt honey jamun mix till the mould is 3/4 full. Do not completely fill the moulds.
  9. With a skewer swirl the contents of the moulds.
  10. Close the lid of the moulds and freeze it for atleast 5-6 hours or overnight.

Simple isn’t it. So don’t rush to buy ice cream when kids demand it. Prepare this yummy and healthy Popsicle at home. Enjoy. 1

 

 

JAMUN FLAVORED OVERNIGHT OATS

2Hello. Hope you had a great start to the weekend. Few days back when I went to grocery shopping in the fruits section I found this violet colored fruit that immediately transformed me to my childhood days. Jamun or black plum is a fruit we as kids would enjoy it during summer holidays. It used to stain our clothes and we used to get scolded by our parents. 😛 We used to have this fruit and rush to look at our tongues in the mirror. Hence I immediately picked up a packet and used them in two recipes that I will share today.

This recipe is for overnight oats. Overnight oats is an acquired taste. I am slowly starting to like it. And it is one of the healthiest recipes today that people of every age can enjoy.

3INGREDIENTS:

Jamun – 1/2 cup pitted

Slim Yogurt – 1/4 cup

Slim milk – 1/4 cup

Honey – 4 tblspn

Chia Seeds – 2 tblspn

Cut Fruits –  Banana, Jamun, Pomegranate

Sunflower seeds – 1 tblspn (optional)

INSTRUCTIONS:

  1. Take yogurt, jamun, milk and honey in a blender and blend.
  2. Take this a bowl and add oats and mix well.
  3. Add chia seeds and mix well.
  4. Close and keep it in fridge overnight.
  5. Before serving add sunflower seeds and chopped fruits.

You can add more milk if you need to make it of thin consistency. I carried it to my office. You can have your choice of fruits and nuts. Enjoy.

1

 

 

 

BANANA FLOWER BULLETS

1Hello!!! So much to everyone’s relief it is raining here. I love rains and everything that comes with it. Except thunder and lightning. J Rains for me means hot pakodas, masala chai, childhood memories of paper boats and antakshari (songs game) when electricity went out. What does it mean to you?

I make lots of fritters, pakodas, bhajiya. My blog has lots of them. I do try to increase the health quotient if I am not able to get away with deep frying. Also these foods are awesome way to finish your leftovers. Don’t you think? And kids love these kind of foods.

Today’s recipe is a simple recipe made from banana flower. Banana flower is super healthy. And you get lots in this part of the world. Usually we end up making thoran (stir fry with coconut) and have it with rice. But this time I decided to make these small bullets out of them. My shaping is not that good so pardon me there. But do try the recipe and let me know if you enjoyed it for your tea time snack.

3INGREDIENTS:

Chopped Banana flower – 1 cup

Onion – 1 medium finely chopped

Boiled Potato – 1 cup

Garlic paste – ½ tsp (optional)

Chilly powder – 1 tsp

Coriander Powder – ½ tsp

Fennel powder – ½ tsp

Chat masala – ¼ tsp

Turmeric powder – ¼ tsp

Breadcrumbs – ½ cup or as needed

Egg – 1  Or Maida – 2 tblspn

Black Pepper powder – ¼ tsp

Oil – 1 tblspn + for shallow frying

Salt to taste

INSTRUCTIONS:

  1. Heat a pan with oil.
  2. Add chopped onion and saute till transluscent.
  3. Add garlic paste and saute till raw smell leaves.
  4. Add chopped banana flower and saute nicely.
  5. Add 2 tblspn water and close and cook on low flame.
  6. Once cooked add chilly powder, coriander powder, chat masala, fennel powder, turmeric and salt and cook for another 5 minutes with continuous stirring.
  7. Switch off and let the mixture cool.
  8. Add grated boiled potato to this mixture and mix well. (You can mash the potato too but I prefer grated as it gives me fine mashed potatoes)
  9. Adjust salt if required.
  10. Now let’s start assembling and frying. In a plate add breadcrumbs.
  11. In a bowl beat an egg with little salt and pepper powder. (Optionally for vegetarian you can make a slurry with maida and little water to make a thin slurry)
  12. Heat a pan with oil for frying. (If using non-stick then just 1-2 tblspn would be enough)
  13. Take a portion of the banana flower – potato mix and shape it as you like.
  14. Dip it in the egg mix or maida slury.
  15. Now coat it in breadcrumbs.
  16. Place it on pan to be fried.
  17. Turn and cook on each side.
  18. Do this for each patty.

Goes well with ketchup and green chutney. Enjoy your rains and banana flower bullets.2

 

CREAMY POTATO CURRY MINUS THE CREAM :)

3Hello there. Have you ever felt that weekend runs away faster than the week? Well I guess most of you will agree with me. There are chores and chores to be completed during weekend that you hardly realised where did the weekend go? But if you ignore these chores even for a single weekend then it piles on for the next week and also on your mind.

I am that kind of person who needs lots of space. Breathing space, cooking space, thoughts space. I am irritable if there are lots of dishes to be washed and other chores to finish. Hence I need every task to be completed on time. And I am one of those who uses lots of utensils to cook. And understandably a food blogger needs extra space, extra utensils, and extra props right?

So, which kind of person are you?

Today’s recipe is a quick one. Although I am trying to avoid potatoes but sometimes potatoes are a must. As stated in my previous posts, I do not like monotonous dishes and combinations. My dosa always finds a new companion 😉 This time it is this creamy potato curry minus the cream.

1INGREDIENTS:

Potatoes – 2-3 medium boiled

Green chilly – 2-3

Onion – 1 big

Ginger paste – ½ tsp

Gram flour/ Besan – 2 tblspn

Coriander Powder – ½ tsp

Turmeric Powder – ¼ tsp

Mustard Seeds – 1 tsp

Oil – 2 tblspn

Salt to taste

Chopped Coriander Leaves – 4 tblspn

INSTRUCTIONS:

  1. In a pan heat oil.
  2. Splutter mustard seeds.
  3. Add finely chopped onion and saute them till translucent.
  4. Add green chilly and saute them.
  5. Add ginger paste and saute till raw smell leaves.
  6. Mash the potatoes lightly. You can leave big chunks too if you like.
  7. In the pan add coriander powder and turmeric powder.
  8. Saute for 30 seconds.
  9. Add potatoes and mix well.
  10. Add ½ cup hot water and mix well.
  11. In a bowl take gram flour and make a paste with water. It should be thick but flowing consistency.
  12. Add this gram flour slurry into the potatoes and mix well.
  13. Saute for 5 minutes on simmer.
  14. Switch off the flame and garnish with chopped coriander leaves.

Serve with pooris or dosa.

 

4

BEETROOT CHUTNEY FOR IDLI

Hey There. So I am in a hurry. Things are moving very fast. And lots of things to do. Some old friends moved on to a new journey.  Some tasks remain the same. I got a shoulder sprain and am suffering from two days. So not typing too much and jumping directly onto today’s recipe.

I guess 99% of people do not like beetroot. Except maybe for salads. But it is considered as the healthiest veggie available. So I try to use it in such a way that it is easily consumed.

Hence this recipe. Do try and let me know if you liked it.

2INGREDIENTS:

Chopped cooked Beetroot – 1 cup

Grated coconut – 1/2 cup

Ginger – 1 inch piece

Green chilly – 2

Tamarind paste – 1 tblspn

Mustard – 1 tsp

Curry leaves – 1 stem

Asafoetida powder – a pinch

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. In a blender add beetroot, coconut, ginger, green chilly, tamarind paste and blend to a smooth paste.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add asafoetida and mix well.
  4. Add curry leaves and mix well.
  5. Add the blended mix into the pan.
  6. Add salt and mix well.
  7. Keep stirring and heat it up to boiling point but do not boil.
  8. Remove from stove and serve with idli.

NOTE: The beetroot has it strong flavor. If you do not like the flavor then start by adding lesser amount of beetroot and more coconut. Once you take a liking to this chutney increase the amount.

 

Have a nice day. See you soon. 1

 

 

HAPPY BIRTHDAY BLOG

18699844_10155358870968695_7169116557587304432_nLong post alert. The journey of miles starts with a small step.  So one year back on this day I officially kick started by food blog. Yay….so today my blog is 1 year old. Happy birthday. J

I have to accept it has been a roller coaster ride. I didn’t know whether I would be able to keep up with all the responsibilities I had. But my blog and my readers have been very kind, patient and supportive.

So a big thank you to everyone who helped make this blog a success. Some statistics shared below:

Total posts – 180

Views – 11,810

Visitors – 4939

Plus many followers in wordpress, email, Instagram, Facebook page. A big shout out to say THANK YOU. Can’t predict the future but I will try my very best to bring tested, homely and delicious recipes to you.

People have asked me about the peculiar blog name. The reason is simply because I wanted to document my parent’s recipes. My mom and dad both were working and the dishes they put up every day were quick, healthy and yet delicious. They had different kind of struggle yet they ensured that we got proper nutrition and were brought up well.

There are many small big achievements in the last one year with respect to my blogging adventure.

  1. Learnt many new things. Baking which was my ultimate fear was overcome. I am now not only baking cakes but also taking classes.
  2. Never knew I would find a love for food photography. Wish I had started earlier. Anyways better late than never.
  3. Made lots of new friends who readily help and share information.
  4. Was able to inspire a small group of friends to start baking their own cakes and start with pressure cooker.

So you see, this blog has been very kind to me. To all the lovely people who have appreciated, commented, provided feedback, liked, followed my efforts – THANK YOU SO MUCH.

Please continue your support and appreciation.

Note: The pic I used is the cake we made during the baking class I took for my friends. Coincidentally, my birthday was the next day of this class. Hence the naming on the cake 🙂