Shakarpara or Shankarpali is an extremely addictive snack that often finds its way in our Diwali sweet platter. Learn how to prepare Shankarpali in 30 minutes!
Shakarpara (Shankarpali)
Sweet and Spicy Popcorn
We wrapped up our spectacular weekend with a Harry Potter movie and some sweet and spicy popcorn. Here's the recipe - perfect for a family of 4.
[Read more...]Poha chivda
Say no to store bought chivdas! Make this Poha chivda this Diwali and all you need is 10 minutes. Makes for a great after school snack as well!
It is funny how being a parent changes you.
I used to love eating Chivdas, Bhel Puri, Sev Puri every kind of junk food you can think of when I didn't have kids. Though I still enjoy these snacks from time to time, I never give them to my kids.
I always question whether the oil that has been used is good or wonder how many months ago the chivda was made and packed. So every now and then when I have cravings, I just make them at home so that I can share it with my kids.That way they can't question me "if outside chivda is unhealthy, then why are you eating? "
Also, the other thing is some of these chivdas such as the Poha Chivda are so easy to make that all it takes is 10 minutes! Seriously, that is easier than dressing up and going to the grocery store to get some! That's what I call win-win!
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Poha chivda
Say no to store-bought chivdas! Make this Poha chivda this Diwali and all you need is 10 minutes. Makes for a great after school snack as well!
Servings 2 cups
Calories 248kcal
Ingredients
- 2 cups of thin poha, beaten rice
- 1 tablespoon oil
- 1 green chilly, finely chopped
- 1 sprig of kadipatta leaves, curry leaves
- 1 tablespoon roasted chana dal
- 1 tablespoon roasted peanuts
- 1 tablespoon roasted cashews, optional
- ¼ teaspoon turmeric powder
- salt to taste
Instructions
- Add poha to the microwave safe dish and roast it in the microwave on high for a minute. Mix well and heat the poha again for a minute. Set aside.
- In a wok or kadhai, heat oil on medium heat.
- Add mustard seeds and when they start to splutter add kadipatta leaves and green chilly.
- Fry them for 20 seconds and then add roasted chana dal, peanuts, and cashews (if using).
- Stir them in and add poha, turmeric powder, and salt. Fry them for another 5-6 minutes on medium to low heat till the mixture is well combined.
- Let the mixture completely cool before storing in an airtight container.
Notes
NOTE: I have used roasted chana dal, peanut, and cashews. To roast them you can choose to use a little oil or do it without oil. Roast them on medium heat; check for doneness and let it cool completely before storing them in an airtight container
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 248kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Sodium: 117mg | Potassium: 63mg | Fiber: 3g | Sugar: 1g | Vitamin C: 12.7mg | Calcium: 14mg | Iron: 0.8mg
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Easy Milk Peda
I pretty much love anything that is sweet and I can probably make a dozen Milk Pedas disappear in no time. Fortunately for me, I have a recipe that helps me make these awesome Milk Pedas with less than 5 minutes (the cooking part I mean). Don't believe me? Go ahead, read the recipe first and thank me later 😉
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Milk Peda (microwave version)
Learn how to make this delicious milk peda in a microwave in about 5 minutes!
Servings 28 pedas
Calories 105kcal
Ingredients
- 2 cups milk powder, instant dry milk
- 14 oz condensed milk, 1 can
- 3 tablespoons ghee
- ¼ teaspoon cardamom powder
Instructions
- Mix all the ingredients in a microwave-safe bowl. Heat the bowl in the microwave for 1 minute on high power. Remove the bowl and stir well.
- Repeat the process (microwave for a minute and stir the mixture well) 2 more times for a total of 3 minutes. Set aside to cool down a bit (~ 5 minutes)
- Grease your hands and shape them into balls and flatten them so that they look like a peda.
- Let them set before serving. Refrigerate the leftovers immediately.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Serving: 1peda | Calories: 105kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 52mg | Potassium: 174mg | Sugar: 11g | Vitamin A: 125IU | Vitamin C: 1.2mg | Calcium: 124mg | Iron: 0.1mg
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Banana Oats Muffin
I like to think that I made muffins a whole lot healthier by altering the basic muffin recipe that I had by making these substitutions -
1) Butter with oil
2) Sour cream with yogurt
3) Reduced the quantity of whole-purpose flour (maida) quantity by half by replacing it with oats and whole wheat flour.
It was supposed to be an experiment, and I was surprised that the resultant Banana Oat muffins were so soft and spongy! Plus, bonus points to me for using up the quick oats that have been lying around for some time now.
Note: To turn quick oats into oat flour, pulse the oats until they are ground into a powder-like consistency.
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Banana Oats Muffin
You'll love these delicious Banana Oats muffin that are perfect after-school snacks. Make them in under 30 minutes.
Servings 12 muffins
Calories 234kcal
Ingredients
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 1 cup oat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- a pinch of salt
- ½ cup brown sugar
- ½ cup mashed banana
- 2 eggs, well beaten
- ½ cup oil
- ½ cup yogurt
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the dry ingredients - all flours, salt, baking powder and baking soda. Set it aside.
- In another bowl, whisk together the beaten egg, banana,yogurt, oil and sugar. Add in the dry ingredients and combine them until moistened.
- Use an ice cream scoop or a spoon to divide the mixture into 12 greased muffin pans or paper lined muffin cups.
- Place into the oven and bake for 20 to 25 minutes, until a toothpick inserted near the center comes out clean. Let it cool for 5 minutes before removing them from pan to a wire rack.
- Serve immediately or store in airtight container for 2 to 3 days.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 234kcal | Carbohydrates: 30g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 43mg | Potassium: 173mg | Fiber: 2g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 0.8mg | Calcium: 47mg | Iron: 1.3mg
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Hare Tamatar Ki Sabzi (Green tomatoes in gravy)
Hare Tamatar Ki Sabzi - a sweet and tangy dish with green tomatoes as its base. Enjoy it warm with rotis or rice!
We had tons of tomatoes growing in our garden. Unfortunately, before they could ripen, they would get eaten up by slugs (I think). So with this batch, I decided to just pluck them raw and let them ripen on the counter. Meanwhile, a friend suggested making Hare Tamatar Ki Sabzi using these raw tomatoes.
I followed her recipe and in my opinion, the dish came out really well - spicy and tangy. The good thing about this recipe is you can easily substitute raw or green tomatoes with either apples or mangoes with similar results. Enjoy some warm rotis!
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Hare Tamatar Ki Sabzi (Green tomatoes in gravy)
Hare Tamatar Ki Sabzi - a sweet and tangy dish with green tomatoes as its base. Enjoy it warm with rotis or rice!
Servings 4
Calories 121kcal
Ingredients
- 1 tablespoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon methi seeds
- 1 clove, garlic chopped finely
- salt to taste
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder
- 1 teaspoon cumin powder
- 3 cups green tomatoes, chopped
- 4 tablespoons jaggery, crushed
Instructions
- Heat oil in a wok or kadhai on medium heat. Add mustard seeds and when they begin spluttering, add methi seeds and garlic. Fry them for 10-15 seconds.
- Add the tomatoes followed by the cumin, coriander and chili powders and salt and mix well.
- Cover for 5 minutes and then open the lid and add jaggery and mix well.
- Reduce the heat to low and cover the wok and let it cook for 5 minutes. Stir again.
- Uncover the lid and continue to cook for another 5 minutes. At this point, the tomatoes have softened and the gravy is ready to be served with warm rotis.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 121kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 27mg | Potassium: 294mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1015IU | Vitamin C: 31.6mg | Calcium: 30mg | Iron: 1.4mg
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Besan ladoo
Besan laddoo - made from chickpeas flour, is a delicious treat that you pull together in under 30 minutes
Growing up in Mumbai, I remember we used to exchange plates or platters of sweets with our neighbors during Diwali. I totally enjoyed this process since that meant that I got introduced to a large variety of sweets depending on where our neighbors originally came from.
When our neighbors dropped in with their plates filled with sweets, I would quickly glance through it to see if there was something I never had before. One such Diwali, I got introduced to Besan ladoos - these awesome ladoos made from chickpea flour, roasted in ghee, and mixed with sugar. Once I fell in love with them, there was no going back!
This weekend, I finally decided to try making these at home and realized they were even easier to make compared to the Godi and the Rava ladoos I have made in the past. Most ladoo mixtures need to be hot when you try to bind them into a ball, but not the Besan ladoos! I was able to make them even after they had cooled down a bit, and I appreciated that so much better than almost burning my palms while making other ladoos. Here's the recipe for these super awesome Besan Ladoos, and I hope you will make this during this Diwali or as a special treat for your family!
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Besan ladoo
Besan laddoo - made from chickpeas flour is a delicious treat that you pull together in under 30 minutes.
Servings 20 ladoos
Calories 146kcal
Ingredients
- 2 ½ cups besan / chickpea flour, chickpea flour
- ½ cup ghee
- 1 ¼ cup sugar
- ¼ teaspoon cardamom powder
Instructions
- Place a wok or kadhai on medium heat.
- Add a tablespoon of ghee and when it heats up, add the chickpea flour or besan and roast them on medium to low heat till they turn slightly darker and fragrant (approximately 15-20 minutes).
- Turn off heat and add sugar and mix well. Add the remaining ghee and mix well.
- Let the mixture cool down a bit before you roll them into balls. (Note - If the laddoos don't come together, feel free to additional ghee to help in this process. Or if the mixture is too sticky, refrigerate the mixture for 15 minutes and start working them on again.)
- Let the ladoos completely cool down before storing them in an air-tight container.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 146kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 10mg | Potassium: 127mg | Fiber: 2g | Sugar: 14g | Vitamin A: 5IU | Calcium: 7mg | Iron: 0.7mg
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Cracked Wheat Payasam
Sometimes I buy things impulsively, and if my husband were saying this, he would replace "sometimes" with "all the time." My one such find was cracked wheat at the neighborhood Patel Brothers store.
I thought maybe one day I could make Lapsi (a Gujarati dish made by frying cracked wheat in ghee and adding sugar and cardamom) for breakfast for my little ones. So I bought it, and it lay in my pantry for a month, waiting for my attention.
Every couple of months or so, I clean up my pantry, and when I did, I found this packet of Cracked Wheat or Fada and decide to make cracked wheat payasam - a dish I have been dreaming of ever since Ganpati festivities started. I remember first having it when during the Ganapati Celebrations in our building, some aunty had made the Cracked Wheat Payasam as an offering to Lord Ganesha. The Payasam was later distributed later to the baccha party (kids) and the uncle and aunties in the building. Here's my version of this recipe. Enjoy it as a dessert or for breakfast, as I did.
If you are looking for other easy-to-make desserts, here are my favorites -
- Instant Pot Date Cake - this date cake recipe is adapted for the Instant Pot.
- Moist Banana bread - a healthy take on traditional banana bread made with the goodness of coconut oil.
- Apple coffee cake with brown sugar glaze - a delicious coffee cake that takes about 40 minutes.
- Easy and Healthy Chocolate Banana Cake Recipe - Make this 30-minute fuss-free cake using a blender. No stand-in mixer is required.
- Zebra cake - A cake with an interesting look and delicious taste
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Cracked Wheat Payasam
Cracked Wheat Payasam, made primarily from cracked wheat and jaggery, is a delicious Indian dessert that comes together in no time.
Servings 4
Calories 331kcal
Ingredients
- ½ cup cracked wheat, fada
- 2 cups of water
- ½ cup jaggery, crushed
- ½ cup coconut milk
- ½ cup milk
- ¼ teaspoon cardamom powder
For garnishing
- 1 tablespoon ghee
- ¼ cup chopped nuts, almond,cashews etc
- 1 tablespoon of raisins
Instructions
- Pressure cook the cracked wheat in 2 cups of water on medium heat with a closed vent. Let the vent go off 3 times and then switch off the gas.
- Once the cooker cools down, open the lid and add jaggery and stir. Turn the gas on medium heat and allow the jaggery to melt before adding the coconut milk.
- Let the coconut milk boil for approximately 5-6 minutes and then add milk and cardamom powder and stir it well. Reduce heat to a simmer.
- Meanwhile, in a separate pan, heat a tablespoon of ghee on medium heat, fry cashews till they are golden brown, add raisins and once the raisins double in size.
- Add the nuts and raisins to cracked wheat payasam and mix well. Take it off heat and serve hot.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 331kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 13mg | Sodium: 24mg | Potassium: 234mg | Fiber: 3g | Sugar: 27g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 2.1mg
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Egg Bhurji
Love eggs? Try this Indian version of scrambled eggs (egg bhurji) loaded with onions and tomatoes, which makes for a perfect brunch or breakfast.
I could survive on Egg Bhurji and could eat it for pretty much every single meal of my life without getting bored. Unfortunately, we don't make Egg Bhurji so often at home (more like once or twice in the past decade we have been married) because my husband is still scarred from eating Egg Bhurji every single day that he lived in a hostel while studying for his engineering.
Once kids came along, they preferred Scrambled eggs over Egg Bhurji, and this dish got sidelined even further until I made a solo trip to Mumbai and my mother-in-law's neighbor - Mrs. Shinde, was kind enough to offer this tired and weary traveler some home-made Rotis and hot Egg Bhurji. That made me realize how much I missed it!
Once back home, I decided to introduce my kids to this dish, and while my younger one was disappointed that it was not the scrambled eggs she loved, the older one totally devoured it! Now, I know who got my genes ;-). Anyways, Egg Bhurji makes a great breakfast, and I love the fact that you can't go wrong with this; you know what, if your omelette breaks while you're flipping it, turn it into a Bhurji recipe - no one will know ;-).
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Egg Bhurji
Eggs scrambled along with onions, tomatoes, and green chili - this recipe of egg bhurji is delicious and filling and a perfect way to start your day!
Servings 2
Calories 289kcal
Ingredients
- 2 tablespoon oil
- 4 eggs, well beaten
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 Indian or Thai green chilies (Bird's eye), finely cut
- 1 teaspoon chilli powder
- Salt to taste
- 2 tablespoons Cilantro / Coriander leaves, finely chopped
Instructions
- Heat oil in a pan kept on medium heat. Add onions and saute for 3-4 minutes, until they soften. Add tomatoes and fry them for another 3-4 minutes.
- Lower the heat to medium-low and add the remaining ingredients - eggs, chilli, chilli powder, salt and coriander leaves and gently stir the mixture.
- In about a minute, increase the heat and scramble the mixture to break down the clumps to the size you desire. Continue cooking till the eggs are done.
- Serve hot with toasted bread.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 289kcal | Carbohydrates: 10g | Protein: 12g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 327mg | Sodium: 222mg | Potassium: 367mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1310IU | Vitamin C: 15.2mg | Calcium: 68mg | Iron: 2mg
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Bhutai Gassi (Sardines in a Mangalorean gravy)
Most weekends, my husband makes fish on Saturdays, and I make Kori Gassi on Sundays, and we have been following this schedule for a while now. My husband takes great pride in making the gassi be it Mackerel (Bangude), Sardines (Bhutai), or good old Tilapia.
But this weekend, we had a situation - the masala that Maami (my mother-in-law) had made had run out and my husband wasn't sure how to make the base masala. I very kindly shared with him the recipe for Kundapur masala powder, but he was running out of time as cleaning the Sardines was taking time so he asked me to help out. I promised to, but on one condition - I would do everything myself (so that I could post the recipe here ;). He didn't seem particularly thrilled with the idea because he thought I wouldn't make the gassi as well as he makes (REALLY??), but I stuck to my ground, and finally, after "trying" to micromanage the cooking process, he gave up and let me do my own thing. The resultant Bhutai Gassi was phenomenal. Though he did not admit to it, and when I pushed him for his feedback, he mumbled something like "one of the best" I have had so far, I will go as far as to say that it was better than the ones he makes (Shh!! don't tell him, I said that).
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Bhutai Gassi
Here's an easy recipe to make Bhutai Gassi or Sardine's curry the Mangalorean way!
Servings 4
Calories 320kcal
Ingredients
Base Masala
- 7-8 pieces of jaargey or kokum or ½ teaspoon tamarind paste
- 5-6 cloves of garlic
- ½ of medium-sized onion, chopped
- 3 tablespoons Mangalorean curry masala, if you want make it from scratch you need 10 byadgi chillies,1 tablespoon coriander seeds, ½ teaspoon cumin seeds, ¼ teaspoon methi seeds fried in a teaspoon of oil and ground to a paste
- ¼ teaspoon ground black pepper
- salt to taste
- ½ cup coconut, grated
For tempering
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 1 sprig of kadipatta, curry leaves
- ½ of medium sized onion, finely cut
- 1 pound of sardines / bhutai, ~ 10 of them, cleaned
- ¼ teaspoon ginger, finely grated
- 2 green chilies, slit lengthwise (optional)
Instructions
- Soak jaargey or kokum overnight (if possible) or soak it in hot water for 15 minutes. Remove the jaargey and reserve the liquid (filter it, if required).
- For the Base Masala - Grind garlic, onions, coconut, salt, pepper along with Kundapur masala powder and the reserved liquid from jaargey or (kokum or tamarind paste) with a little water to make it into a fine paste.
- For tempering - Heat oil in a medium sized kadhai or wok on medium heat and add mustard seeds to it. When they start spluttering add kadipatta to it. Let it fry for around 20 seconds and then add onions and fry them till they are translucent.
- Add the ground paste to the onions and add 1 cup of water or enough water to make it into a curry like consistency.
- When the gravy starts to boil, add the cut fish,green chilies and ginger paste, reduce the heat to medium-low and cook till it is done [Note - Sardines are very delicate, so do not stir the curry with a ladle while cooking, instead shake the kadhai gently with the help of tongs or cloth to stir.)
- Serve hot with rice.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 320kcal | Carbohydrates: 17g | Protein: 20g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 80mg | Potassium: 387mg | Fiber: 3g | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 11.5mg | Calcium: 342mg | Iron: 1.7mg
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Godi laddoo / Wheat laddoo
This aromatic and delicious laddoo is a perfect after-school snack for kids! Learn how to make this sweet treat in less than 30 minutes.
My kids love to chomp down biscuits/cookies for the evening snack. While that is an only indulgence or junk food that they are allowed, I was still not happy about it and started to look for alternatives and that's when mom suggested making laddoos!
I know they loved the Rava laddoos I made a few months ago, so I decided to experiment a little and try another type - Godi laddoo or Wheat laddoo. These laddoos are made out of 3 key ingredients - wheat, ghee, and sugar and you can make them in less than 30 minutes. This was my first time making them and I thought they came out pretty well. My little one agreed as well and confirmed by eating 2 laddoos without waiting for them to cool down and then asked for more :).
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Godi laddoo / Wheat laddoo
This aromatic and delicious laddoo is a perfect after-school snack for kids! Learn how to make this sweet treat in less than 30 minutes.
Servings 12 laddoos
Calories 185kcal
Ingredients
- 1 cup wheat flour, atta
- ¾ cup ghee
- ¾ cup sugar, powdered (powder them in a grinder)
- ¼ teaspoon cardamom powder
Instructions
- Heat ghee in a non-stick pan at medium heat.
- Add the wheat flour and toast it till it darkens and becomes fragrant (~7-8 minutes).
- Add the sugar and cardamom powder, mix well and remove it from heat.
- Allow the mixture to cool down slightly.
- Shape them into laddoos or balls and set them aside on a plate to dry. If the laddoos are not shaping well or crumbling, grease your palms with ghee.
- Air-dry the laddoos and store them in an airtight container
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Serving: 1g | Calories: 185kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 13g | Calcium: 2mg | Iron: 1mg
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Ganji
As a kid, I never liked brown rice and I would dread the trips to our ancestral home in Mangalore since they did not serve any white rice. I do remember throwing a fair amount of tantrums before every meal because I didn't want to eat brown rice. Fast forward like 30 years later, I have become a huge fan of brown rice, though I don't eat the polished rice a lot. During my recent trip to Mangalore, I got some brown rice to introduce it to my kids. I was not sure, how they will react but was hoping for a better reaction than I gave my mother. Instead of draining the water after the rice is cooked, I decided to make some Ganji for them with this brown rice. Ganji is made by cooking brown rice or oorpel ari as they call in Mangalore in large amounts of water till the rice has softened significantly and some starchy water remains which is called as Teli. This Teli is considered to be highly nutritious and often serves as food for those who are sick and babies since it is highly digestible. Ganji is best served with meen (fish) chutney and mudi uppad ( pickle) and if you want to go all the way - a dollop of ghee would be even better.
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Ganji
Ganji is a simple rice porridge from Mangalore that is best had with pickle and a side of fish chutney. It is comfort food at its best!
Servings 2 servings
Calories 344kcal
Ingredients
- 1 cup brown rice or oorpel ari
- 2 .5 cups water
- salt to taste
- Accompaniments - ghee, pickle, fish chutney etc.
Instructions
- Wash and drain rice.
- Pressure cook the rice with water on medium heat and salt till the vent goes off twice.
- Lower the heat to a simmer and continue to cook for another 5 minutes.
- Take the cooker off the heat and let it cool down before opening the lid.
- Serve the Ganji hot with the desired accompaniments.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 344kcal | Carbohydrates: 72g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 255mg | Fiber: 3g | Calcium: 41mg | Iron: 2mg
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Quick White Bread
I was at the grocery store and a local bread company was giving away samples for their organic, non-GMO bread. While, I love those chocolate samples, I was not in the mood to try out some bread but they called out to me and asked me if I wanted a sample. I felt odd just walking away so I took a sample and when I tasted it, I immediately could tell the difference. I read the ingredient list and there were like 6-7 ingredients that were used in the making of this bread and ALL that you could recognize. We try to follow this rule while buying 'most' of the grocery products - if we recognize the ingredients we buy it. There were a few exceptions to the rule when it came to bread and croissant and sometimes store-bought birthday cakes but for the most part, we like to stick to that rule. Anyways, coming back to the bread, once you taste the good stuff, you don't want to go back. So, while I bought the bread, I decided to bake my own as well and here's the result of my experiment.
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Quick White Bread
An easy recipe to make homemade bread at home.
Servings 12 slices
Calories 262kcal
Ingredients
- 6 to 7 cups all-purpose flour
- ¼ cup unsalted butter
- 3 ½ teaspoons of salt
- 3 packages active dry yeast or 6 ¾ teaspoons
- 2 cups very warm water, 120F to 130F
- A teaspoon of oil for coating
- Equipment needed: Two 9X4 pans, Stand in mixer
Instructions
Making the dough
- Add 5 and a ½ cups of flour, sugar, salt, yeast, and butter in a mixer bowl. Attach the dough hook to the mixer.
- Mix the ingredients at the lowest speed (2 in case you are using stand-in mixer) possible for about 20 seconds.
- Add the warm water and continue to mix for about 1-½ minutes longer. The mixture will be sticky at this point.
- Continue to run the mixer at the lowest speed and add the remaining flour, ½ cup at a time and mix until the dough is no longer sticky (~ 2 minutes).
- Knead with either your hand or in the mixer for 3 more minutes until the dough is smooth and elastic.
- Cover the dough with plastic wrap and a towel. Let it rest for about 25-30 minutes till it doubles in size.
Shape it into a loaf
- Divide the dough into half. Roll each half into a rectangle on a lightly floured surface using a rolling pin.
- Start at the short end and start rolling the dough tightly into a log-shaped loaf. Pinch to seal the seam and place the dough seam side down in a well-greased loaf pan.
- Repeat the process for the other half of the dough. Brush each loaf with oil and cover it with a plastic wrap. Let it rest for 30 minutes until the dough has risen 1 inch above pans.
Baking Process
- Preheat the oven at 400 degrees F. Bake at 400F for 35 to 40 minutes. Remove the pans immediately and cool on wire racks.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 262kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 682mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Vitamin A: 118IU | Calcium: 12mg | Iron: 3mg
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Buttermilk dosa
Buttermilk dosa - Delicious and soft, this dosa is perfect for breakfast, snack, and even lunch. Learn how to make it in a few easy steps.
A trip back to India is always refreshing and rejuvenating - especially if you get to make one without kids ;).
It gives one time to think, eat peacefully, and also to pick your family's brains for recipes without getting interrupted.
I was able to make one such trip recently and came back with loads of recipes! The first one I posted during my visit was for these amazingly soft Kappa Ruttis, which my mom shared with me. The other dish that I enjoyed having and making the most was Buttermilk dosa, and it comes from one of my favorite aunts! Thanks, Prema Aunty, for the recipe, for making these soft dosas for me, and also, for guiding me through this process and providing feedback till I got it right.
Note:
- Use of Baking soda - I had to add baking soda for the dosas to turn soft and spongy; you don't have to if you live in India. Make a dosa without the baking soda; if it doesn't turn soft and spongy like a pancake, then add ½ a teaspoon of baking soda to the batter.
- Batter consistency - Remember, the consistency of the batter should be thicker than the one you make for dosas, more like pancake batter.
- Use a heavy-bottomed pan - Use a thin pan, and your dosas will burn very quickly.
- Do not overheat the pan - I have noticed the dosas brown nicely when the heat is set to medium to low heat. The key is to cook on low heat.
- Flipping the dosas - Turn or flip the dosas on the other side is when the edges start looking dry AND when the bubbles that have formed on the dosa start popping. You don't have to flip them - cooking on one side is fine as well.
Hope you liked this buttermilk dosa recipe, and if you are looking for easy and delicious breakfast recipes, here are my top picks
- Idli - You'll love this post if you have been struggling to get soft and spongy idlis. Learn all my tips and tricks to get perfect fermented batter even in the winter!
- Upma rava - a semolina-based breakfast dish that takes less than 30 minutes.
- Semiya upma (Lemon vermicelli) - This delicious and tangy Semiya Upma (Lemon Vermicelli) is just what you need to start your day. It is filling and comes together in 15 minutes from start to finish.
- Kapparutti - Kappa rutti or Kappa rotti - This soft in the center and crispy on the sides 4-ingredient dosa or pancake from Mangalore is a culinary delight. Try it out today - no fermentation required!
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Buttermilk dosa recipe
Delicious and soft, this buttermilk dosa is perfect for breakfast, snack, and even lunch. Learn how to make it in a few easy steps.
Servings 12 dosas
Calories 155kcal
Ingredients
- 1 cup yogurt or curd
- 2 cups rice
- 1 cup water
- 1 teaspoon methi seeds
- 1 cup cooked rice
- salt to taste
- ¼ cup grated coconut
- ½ teaspoon baking soda, optional
Instructions
- Whisk the yogurt with water to make buttermilk.
- Wash and rinse the rice and soak the rice and methi seeds in buttermilk until the rice is completely immersed. Add more water if needed to completely soak the rice. Let it soak for 3-4 hours.
- Drain the rice and reserve the liquid. Using this reserved liquid, grind the rice and methi seeds along with the coconut and cooked rice to a thick and fine paste. Let this mixture ferment for 5-6 hours.(Note: if you accidentally added too much liquid, add tablespoons of rice flour at a time to thicken the batter)
- Heat a heavy bottomed pan for 2-3 minutes on medium to low heat. Grease it with clarified butter.
- Using a ladle to scoop the batter and pour it into the pan. Cover the pan and let the dosas cook for 3-4 minutes. Uncover the pan. At this point, bubbles would have started to form and pop.
- Flip the dosas on the other side and cook for a minute or two. (Note: if you notice that the dosa is not soft and spongy, add ½ teaspoon of baking soda to the batter and mix well).
- Serve immediately with chutney or kori rassa.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 155kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 59mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.5mg
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Pineapple Squash
During the hot summer months in India, after playing for hours in the sun, I would always look forward to a glass of cold Kissan Squash. I have been wanting to try my hand at making squash at home ever since the temperatures started to soar here and found the perfect opportunity when I noticed we had a lot of leftover pineapple slices in the refrigerator. They weren't very sweet and kinda bland, so there weren't being consumed so I decided to turn them into squash before they went bad. When I looked for recipes on the internet, they needed pineapple essence, citric acid, sodium benzoate - not ingredients that one would typically have at home. So I decided to skip all of them and go with only two ingredients - pineapple and sugar and much to my delight, that was all I needed to make Pineapple Squash. The best thing about this recipe is if you let the squash mixture thicken further, you can make Pineapple spread or jam out of it - which is what I did! [Read more...]
Guacamole
When I was in grad school, money was tight and there were only few restaurants that I could afford to frequent and one of them was Chipotle. I loved their Burritos and Fajitas since they were so filling but was bummed that they would charge extra for Guacamole - the creamy spread made from Avocados. More often than not, I would have to skip adding it to my Burrito but when I did, it felt like a King's meal. Fast forward, a decade later - I usually get this spread from Costco but I decided to make it at home this time. When I tried to look up the recipe on the internet, I found one on the Chipotle website and decided that was it! No more searching. This time I cannot say adapted from so and so website - simply because I did not want mess with the original. I did not have jalapeno peppers so I substituted it for thai peppers with the same result. If you follow the recipe, you will realize it is such a simple one and I can't believe I waited a decade to make this at home. Better late than never! 🙂
To give it a different spin, I would recommend adding a clove of garlic, finely crushed and finely cut tomatoes, after they are seeded. Enjoy with some tortilla chips or as a creamy spread to your sandwich!
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Guacamole
Servings 1 cup
Ingredients
- 2 ripe hass avocados, should feel squishy, yet firm
- 2 teaspoon lime juice
- 2 Indian or Thai green chilies (Bird's eye), finely chopped
- salt to taste
- ¼ cup onions, finely chopped
- 2 tablespoon Cilantro / Coriander leaves, finely chopped
Instructions
- Slice the avocados in half and remove and discard the seed. Use a spoon to scoop out the flesh and place it in a bowl. Add lime juice and salt and use a fork or a blender to mash the flesh to a smooth consistency.
- Add the remaining ingredients - chopped onions, peppers and cilantro and blend them in.
- Adjust seasonings as needed.
- Serve with tortilla chips or use as a creamy spread for your sandwiches.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Mango Milkshake
For the first time, we still had leftover Mangoes from making Mango ice-cream and also, from eating them every day in the evening. I have never made Mango milkshake from the pulp, it has always been from the store-bought pulp simply because we hardly ever have leftover Mangoes. This time we had because we saved the ones in a remote corner of the refrigerator and they were forgotten for a few days until it was time for weekly purging of the refrigerator. I debated what to do with it but since it was time for breakfast, I thought this would be a good accompaniment to the warm idlis we were having. Homemade Mango pulp is always way better than store-bought one and once you make your milkshake from home made pulp, it is always difficult to go back to the store-bought one.
Note: The best kind of Mangoes to use for milkshakes are the ones without fibre but if you have a fibrous Mango, you can always strain the puree before mixing in the milk and sugar.
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Mango Milkshake
Servings 4 glasses
Calories 137kcal
Ingredients
- 2 ripe mangoes or 2 cups mango puree
- 2 cups cold milk
- sugar to taste
Instructions
- Wash, peel and chop the mangoes into cubes.
- Puree the cubed mango in a blender until no mango chunks remain
- Add milk and sugar (if using) and continue to blend till the mixture is well mixed.
- Serve chilled.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 137kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 53mg | Potassium: 335mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1318IU | Vitamin C: 38mg | Calcium: 149mg | Iron: 1mg
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Goli Baje
There are two things that we look forward to during our Mangalore trips - one is Gadbad and the other is piping hot Goli Bajes! They are primarily made of maida and yogurt and have a crispy exterior and a soft center and are usually deep fried in oil but since I am a huge appe pan, I decided not to deep-fry. Not sure how it would turn out, I was surprised to find that they were equally good as their deep fried version! The exterior was not as crispy but considering I used oil only for greasing the appe moulds and it has not been dunked in oil, they turned out pretty awesome! If you don't have an appe pan and decide to deep fry it, the recipe should stay the same!
So here's the recipe for Goli Baje for you to enjoy during the monsoon season or whenever you feel like it 🙂
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Goli Baje
Servings 24 Goli Bajes
Ingredients
- 1 cup all purpose flour, maida
- 1 ½ cups thick yogurt
- 2 tablespoons bengal gram flour, besan
- a pinch of hing or asafoetida
- 1 teaspoon ginger, grated
- ¼ finely chopped cilantro / coriander leaves for garnishing, finely chopped
- 1 sprig of curry leaves or kadipatta, finely chopped
- 2 Indian or Thai green chilies (Bird's eye), finely chopped
- 1 tablespoon sugar
- ¼ teaspoon Baking Soda
Special equipment
- Appe pan
Instructions
- Mix all the ingredients to form a batter of thick consistency.
- Grease all the moulds of the appe pan with oil and heat it on medium heat. Reduce the heat to low and add a spoonful of batter to each of the moulds till the moulds are ¾th full. Let the Goli bajes cook on low heat for 6-8 minutes and then turn them over and cook an additional 3-4 minutes. Set the bajes aside. Repeat the process till you run out batter.
- Serve the goli bajes hot with chutney
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Waffles
In my view, you need three things to get a Waffle right - a good recipe, the right Waffle iron and a little bit of patience. You need patience because, with most waffle irons, you need to use it for a few times before it starts browning your waffle evenly. Didn't get it right the first time? Hang in there..with a few tries you should be all set. Make sure to follow the manufacturer's directions to the T, I ruined my first waffle iron by using cooking spray because I didn't read through the instructions - ugh!.
After a recent trip to Boyne mountain, I fell in love with Waffles again and decided to buy a new waffle iron and end up with Hamilton Beach Waffle Iron after I found out that I could remove the grill plates for cleaning plus the review was great! So far so good and I love it. Now that I have shared with you the details around the Waffle Iron I use, here's the recipe. I adapted this recipe from AllRecipes.com and made a few changes such as replaced half of the all the purpose flour with whole wheat flour and increased the amount of sugar slightly. I wasn't sure how the recipe would turn out after adding whole wheat flour to the mix, but to be honest, I didn't notice the difference and maybe next time, who knows I will be brave enough to make waffles with only whole wheat flour. For now, here's the recipe for some yummy Belgian Waffles - serve warm with whipped cream and maple syrup (make sure you buy the pure organic one with no cane sugar - you will notice the difference in taste immediately) [Read more...]
Dahi Vada
A lot of memories from my childhood are around food and every time I eat Dahi Vada, I always think of a time when we used to visit the Shani temple in Matunga quite often. The best part of the trip were our visits to Anand Bhavan - a South Indian joint near the King Circle flyover, where I would always order Dahi Vadas. Dahi Vada also called as Dahi Bhalla is prepared by soaking vadas or lentil dumplings in yogurt. The yogurt they served at Anand Bhavan had this silky texture from being well beaten and the vadas would be so soft that they would just melt in your mouth. These vadas are typically deep fried and put in water to soak for 15- 20 minutes to soften them. Vadas are then squeezed between the palms to get the water out of them and then they are transferred into the mixture of sweetened yogurt. Coriander leaves, chilli powder, crushed black pepper, cumin powder are sometimes used for garnishing along with a combination of coriander and tamarind chutneys.
After I moved out of Mumbai, all I could was day dream about these vadas but could never get myself to make it because I am not a big fan of deep frying..so never dared to make Dahi Vada at home, until I bought this appe / appam pan! I don't have to deep fry anymore and all I need is a teaspoon of oil to fry them! I am so making them over and over again..Life is good 🙂
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Dahi Vada
Soft lentil dumplings soaked in sweetened yogurt, finished with tangy tamarind chutney and cilantro. A North Indian chaat ready in 30 minutes, plus overnight soaking
Servings 28 vadas
Calories 47kcal
Ingredients
- ¾ cup split black gram, urad dal, soaked overnight
- 2 Indian or Thai green chilies (Bird's eye), roughly chopped
- ½ inc piece of ginger, grated
- 2 teaspoon fruit salt or Eno
- Salt to taste
- Water as needed
For garnishing
- Cumin Powder, to taste
- Red Chili Powder, to taste
- Green Chutney, to taste
- Tamarind Chutney, to taste
- Cilantro / Coriander leaves, finely chopped
Equipment
Instructions
- Soak the urad dal overnight. Rinse and drain the water completely.
- Grind the urad dal, green chillies, ginger and salt into a thick coarse batter using as little water as possible.
- Transfer the batter into a bowl. Add fruit salt to the batter and pour a teaspoon of water over it. When the bubbles start to form, stir the batter gently to incorporate the bubbles.
- Grease the cups on the appam pan with oil.
- Place the appam pan on medium to low heat and add a spoonful of batter to each of the cups till they are ¾th full. Cover the lid.
- Let it cook for 3-4 minutes, and when cooked, turn over the vadas using a spoon and cook on the other side as well.
- Alternate method: If not using the appam pan, use a kadhai / wok to deep fry the vadas in hot oil kept on medium heat. Allow the vada to cook until golden brown on one side and then flip to the other side and cook again.Repeat the process until you run out of batter.
Preparing the yogurt base
- Whisk the curds,sugar,salt and milk well to blend them together. The yogurt should be of pouring consistency. Refrigerate the yogurt mixture until you are ready to serve the vadas.
How to serve
- Right before serving, soak the vadas in a bowl of water for 5-10 minutes, drain and squeeze the vadas gently to remove water.
- Arrange the squeezed vadas on a serving plate and pour the refrigerated yogurt over till the vadas are completely submerged.
- Sprinkle chilli powder and cumin seeds powder. Serve immediately garnished with coriander and accompanied by coriander and tamarind Chutneys.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 47kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 23mg | Potassium: 41mg | Fiber: 1g | Sugar: 5g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.4mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Chicken Saag
Here's a quote I love - In character, in manner, in style, in all things, the supreme excellence is simplicity.That is how I will describe this dish - Chicken Saag. I think this is probably my best recipe yet - simple to make yet exotic to taste. I think I will stop here and let the recipe do the talking...
Note: You can definitely increase the quantity of the spinach to get more greens into your dish. This recipe is more chicken and less saag.
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Chicken Saag
This delicious chicken saag recipe is a keeper! Pair it with naan or rice - will taste great either ways!
Servings 4 servings
Ingredients
- 1 lb chicken thighs, chopped to pieces of desired size
- 3 teaspoon paprika / mild chilly powder
- 2 tablespoon oil
- 1 cup onions, chopped finely
- 1 cup tomatoes, chopped
- 2 cups spinach, chopped
- ¾ cup coconut milk
- 2 teaspoon garam masala
- Salt to taste
- Water as needed
Instructions
- Season the chicken pieces with salt and a teaspoon of chilly powder.
- Heat oil in a kadhai or wok over medium-high heat. Add chicken and fry them on each side until browned (approximately 3-4 minutes each side). Transfer the chicken to a plate and set aside.
- Add the chopped onion slices and fry them till they soften (approximately 10-12 minutes). Add the chopped tomatoes and fry them till the mixture becomes mushy and begins to leave oil.
- Add spinach and fry them for another 5-6 minutes. Add the coconut milk, salt, garam masala and remaining chilly powder and mix well. Add water as needed to get it to the consistency you desire.
- Add the chicken back to the wok and continue cooking on medium heat till it is done (approximately 10 minutes). Cover the wok and let it simmer for another 5 minutes.
- Serve it with hot with roti or rice
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Guri Appa
I have been yearning to make Guri appa ever since I bought this Appam pan from Amazon, and I finally got a chance today. I was so excited to make Guri appa that I woke up really early in the morning (6.00 AM on Sunday is really early for me :)).
Anyways, Guri appa brings back some really sweet memories of my dad getting these appa's from the Mangalore store and me hogging more than half of them, and my dad more than willingly gave me his share as well. Good old days! The good thing about this recipe is that it makes 48 of these appas, more than enough for everyone 😉
Guri appas are very easy to make and getting the batter to the right consistency probably takes the longest time. I used a stone grinder to get the batter to a thick fine consistency (see pic below). You can always use a blender, but you will have to grind the batter in batches.
Appam Pan - 12 cup
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Guri Appa
Guri Appa is a Mangalorean sweet made from rice, jaggery, coconut, and puffed rice, cooked in an appam pan until the edges turn golden and crisp. A festive treat, best served warm.
Servings 48 appas
Calories 77kcal
Ingredients
Equipment
Instructions
- Soak the rice and methi seeds for couple of hours. Grind the rice, methi, coconut, jaggery, puffed rice and cardamom powder to a fine paste using water as needed. The paste should be of thick consistency.
- Grease the cups on the appam pan with ghee.Place the appam pan on medium to low heat and add a spoonful of batter to each of the cups till they are ¾th full. Cover the lid. Let it cook for 3-4 minutes and when cooked, turn over the appas using a spoon and cook on the other side as well.
- Repeat the process until you run out of batter. Serve warm.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 77kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 26mg | Fiber: 1g | Sugar: 4g | Vitamin C: 0.04mg | Calcium: 5mg | Iron: 0.4mg
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Gatti
Gatti or steamed rice dumplings is a Mangalorean dish made of brown rice, jaggery, and coconut. Gatti is usually made using turmeric leaves but since I could not find them, I was forced to use Banana leaves. This sweet dish is usually made during Diwali but I can pretty much eat this every single day! If there were two dishes I had to pick from Mangalore that I can't live without they would be Kori Rutti and Gatti. It is a very simple, straightforward recipe and I don't see anyone going wrong with this. Make sure you look at the step -by- step pictures below to get a feel for the consistency of the batter. Note: When I first posted the recipe, I had used idly rice. But I would strongly recommend using brown rice for optimal taste.
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Bella Tarai Gatti
Bella Tarai Gatti is a Mangalorean steamed dumpling made of ground brown rice, coconut, and jaggery, traditionally wrapped in turmeric leaves and made for Diwali. Serve warm, straight out of the leaf, with a spoon of ghee melting on top.
Servings 4 Gattis
Calories 609kcal
Ingredients
- Banana Leaves as required
- 3 cups Kerala Matta rice, (or idly rice, soaked in water for 3-4 hours)
- 2 cups finely grated coconut
- 1 cup jaggery
- ½ teaspoon powdered cardamom powder
- salt to taste
- Ghee as accompaniment
Equipment
- Steamer (idli steamer or bamboo steamer)
Instructions
- Wash and wipe the banana leaves till they are dry. Cut the leaves to the desired size.
- Mix the coconut, jaggery and cardamom powder in a bowl till they are combined. Set them aside.
- Grind the rice with salt and just enough water to get a fine thick paste. Divide the paste between 4 banana leaves and use the palm of your hand or a steel bowl to spread them evenly.
- Add the coconut-jaggery mixture to each of the leaves and press them slightly so that it sticks to the batter.
- Fold the leaves into half and steam them in a steamer (see notes below on using a bamboo steamer) for 20 -25 minutes on medium heat till they are cooked.
- Let its rest for another 15 minutes before opening the steamer.
- Open the banana leaves delicately to reveal the dish / Gatti. Serve hot with ghee.
Notes
Notes on using a bamboo steamer
You don't need a bamboo steamer for this; your idli vessel or any steamer you already own works just as well. I used a bamboo one simply because it's what I had, and here's how I went about it.
Place the wrapped leaves directly in the bamboo trays and cover with a lid. If you're using a plate or bowl inside the steamer instead, leave at least an inch of space on all sides so steam can move freely, and make sure the lid doesn't touch the food. I also lined mine with a clean kitchen towel to keep things from sticking.
Set the steamer over a wok or wide pan with just enough water to reach the bottom rim of the tray - not so much that it bubbles up into the food. Steam over medium-high heat for about 20 minutes, checking the water level once or twice and topping up with boiling water if it's running low. Don't let the pan boil dry.
Once it's done, turn off the heat and let the steamer sit for 10 to 15 minutes before opening it. It holds a lot of heat, so open the lid away from your face and let the steam clear for a few seconds before you reach in.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 609kcal | Carbohydrates: 112g | Protein: 7g | Fat: 13g | Saturated Fat: 12g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 250mg | Fiber: 4g | Sugar: 53g | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Blueberry Yogurt Muffins
Blueberry Yogurt Muffins - What is great about this recipe is
- The outcome of this recipe is perfect for a family of 4 as it makes only 6 muffins.
- You don't need butter! You can substitute butter with yogurt with amazing results.
Don't believe me - try for yourself! The recipe has been adapted from the Blueberry Yogurt Recipe from Taste of Home.
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Blueberry Yogurt Muffins
These healthy blueberry yogurt muffins make for a perfect after-school snack. Your kids will go gobble them in no time.
Servings 6 muffins
Calories 257kcal
Ingredients
- 1 cup all-purpose flour
- 6 tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 egg, slightly beaten
- ½ cup Greek yogurt
- 3 tablespoons vegetable oil
- 2 tablespoons evaporated milk or whole milk
- ¼ cup semi-sweet chocolate chips, optional
- ½ cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the dry ingredients - flour, sugar, salt, baking powder and baking soda. Set it aside.
- In another bowl, whisk together the beaten egg, yogurt, oil and milk. Add in the dry ingredients and combine them until moistened. Fold in chocolate chips (if using) and half the blueberries.
- Use an ice cream scoop or a spoon to add the mixture to greased muffin pans or paper lined muffin cups. Add the remaining ¼ cup of berries on top of the muffins and press them down lightly.
- Place into the oven and bake for 20 to 25 minutes, until a toothpick inserted near the center comes out clean. Let it cool for 5 minutes before removing them from pan to a wire rack.
- Serve immediately or store in airtight container for 2 to 3 days.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 257kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 163mg | Potassium: 131mg | Fiber: 1g | Sugar: 17g | Vitamin A: 40IU | Vitamin C: 1.2mg | Calcium: 43mg | Iron: 1.6mg
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Oats - Hazelnut butter Brownies
I continued my quest of cleaning up the kitchen pantry this week and found these two ingredients that have been awaiting my attention - Quick oats and hazelnuts. I remember buying quick oats to make energy bars but never got around to doing that and the hazelnuts were bought with the intention of turning them into Hazelnut butter but by the time I was ready to make the second batch of Hazelnut butter, my daughter had moved on to Peanut butter. So here I was wondering what I could do with both these ingredients and I vaguely recollected reading a recipe for Almond Butter-Quinoa Blondies using Quinoa flour. That was it, I decided to replace the Quinoa flour with Oat flour and almond butter with hazelnut butter and make some brownies. Sounds like a disaster of a recipe, right? At least it did to me. But I was wrong, so wrong! The Oats -Hazelnut butter brownies turned out to be AMAZING! It was so soft and spongy and my daughters LOVED it. Pardon my caps but I am still blown over on how wonderful they turned out to be. Go ahead and try it out and let me know how they were.
Note: To turn quick oats into oat flour, pulse the oats until they are ground into a powder-like consistency.
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Oats - Hazelnut butter Brownie
Soft and delicious - that is how I'll describe this oats hazelnut butter brownie!
Servings 24 Squares
Ingredients
- ¼ cup Greek yogurt
- ¾ cup hazelnut butter or store-bought Nutella
- 2 tablespoons oil
- 2 large eggs
- ¾ cup packed brown sugar
- ¾ cup oat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8 inch square baking pan with parchment paper and allow it to slightly overhang at the opposite ends. Coat the paper with cooking spray.
- In a mixer fitted with a paddle attachment, beat yogurt,oil and hazelnut butter until creamy. Add in eggs and brown sugar and beat them until combined.
- Combine oat flour, baking powder and salt in a separate bowl. Add the flour mixture into the wet ingredients and mix them until just combined. Add the chocolate chips and gently stir them in.
- Pour and spread the batter evenly into the prepared pan and bake for 25 minutes. Check to see if the brownies are done using the toothpick method: a toothpick inserted into the center of the pan should come out clean.
- Remove to a rack to cool for around 30-45 minutes and cut them into squares.
- Let cool completely before storing them in the refrigerator. Consume within 3-4 days.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Pineapple bhaji
We had some left over Pineapple lying around in the fridge and since it wasn't particularly sweet, it wasn't appealing to the audience at home. I didn't want to throw it out and I had a few options - Pineapple Lassi or Pineapple Raita. Both of these options did not evoke any interest so I had to look for another. The only other recipe that came to my mind was Pineapple Menaskai - Pineapple cooked in coconut curry..gosh the very thought of it makes me salivate. Unfortunately, it was a long day and I didn't have the energy nor time to go the whole nine yards and make a curry so I came up with something very similar in taste but instead of a gravy it is a side dish or a subzi - my very own version of Pineapple Bhaji..Ta-Da!
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Pineapple bhaji
Got leftover pineapple? Turn it into this simple yet delicious side dish.
Servings 4 servings
Calories 172kcal
Ingredients
- 1 tablespoon oil
- 8-10 curry leaves, Kadhi patta
- 1 teaspoon mustard seeds
- 3-4 dried chilies
- 2 cups pineapple, chopped
- ½ teaspoon turmeric powder
- a pinch of asafoetida
- 2 tablespoon tamarind juice, if using paste, use only 1 teaspoon
- ¼ cup powdered jaggery, adjust according to taste
- ¼ cup grated coconut
- 1 teaspoon chili powder
- 1 teaspoon coriander-cumin powder
- ¼ cup water
- salt to taste
Instructions
- Heat oil in a pan on medium heat. Add mustard seeds and when they begin to splutter, add curry leaves,dry red chillies and asafoetida. Let them fry for 10-15 seconds and then add the pineapple pieces and stir it in.
- Add chili powder, turmeric powder, tamarind juice, salt, jaggery, water and mix well.
- Cover the pan and cook for 7-8 minutes till all the water is absorbed.
- Add the coriander-cumin powder and chili powder to the grated coconut and mix well. Add this mixture to the Pineapple in the pan and blend it in.Reduce heat to Low and let it simmer for 5 minutes.
- Serve hot with curry and rice.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 172kcal | Carbohydrates: 27g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 156mg | Fiber: 3g | Sugar: 22g | Vitamin A: 371IU | Vitamin C: 80mg | Calcium: 34mg | Iron: 1mg
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Soya Chunks Biryani
These soya chunks biryani are a true delight! Try this recipe to make this delicious rice dish that will wow your family!
I found a box of Nutrella Soya Chunks in the pantry. I had never experimented with Soya before, and the one time my husband tried to make something out of it, it was a disaster. Since that happened a few years back, I think he forgot all about it, and he had gone about buying yet another packet of Soya Chunks last year 🙂
So here we were, wondering what to make out of it. Biryani is what came to my mind, and since I had a good Shrimp Biryani recipe, I decided to follow the recipe. We were delighted at the outcome and have decided that this recipe of Soya Chunks Biryani is a keeper.
By the way, Soya chunks match the protein content of meat and are considered a meat extender. While they are super easy to make, here's something you need to remember - Soya chunks need to be repeatedly rinsed at least 3-4 times after being boiled; otherwise, you will find your dish ruined because the soya chunks tasted weird.
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Soya Chunks Biryani
These soya chunks biryani are a true delight! Try this recipe to make this delicious rice dish that will wow your family!
Servings 6
Calories 445kcal
Ingredients
- 3 cups water
- 1 pinch salt
- 2 cups soya chunks
- 2 cups rice
- 3 tablespoon oil
- 4-5 whole cloves
- 6-8 whole black peppercorns
- 1 Indian bay leaves
- 2 medium sized onions, finely cut (approximately 1.5 cups)
- 4 garlic cloves crushed into a paste
- 2 tomatoes, finely cut (approximately 1.5 cups)
- 2 green chilies, slit lengthwise
- 2 teaspoons red chili powder
- ½ teaspoon turmeric powder
- 3 tablespoon yogurt
- ¼ cup coconut milk [optional]
- 2 teaspoons garam masala/biryani masala
- Cilantro / Coriander leaves
- salt to taste
Instructions
- Boil 3 cups of water in a saucepan and add a pinch of salt. Add soya chunks to the boiled water. The soya chunks should be completely immersed in the water. Let them cook for 6-8 minutes. Let the soya chunks cool for 4-5 minutes and gently squeeze the water out of them.
- Rinse the soya chunks in cold water and squeeze the water out of the soya chunks. Repeat this process at least 2 more times.
- Cook the rice with twice the amount of water and salt (¼ tsp) till it is ¾th done. [ Note: I make my rice in the microwave. Normally I keep it for 16 minutes but when I am making rice for pulao I keep it for 12 minutes]. Set aside.
- In a medium-sized kadhai or wok add 3 tablespoons of oil and keep it on medium heat. Add peppers, cloves and bay leaves. When they sizzle (after 10-15 seconds) add onions and garlic. Fry them till the onions turn translucent.
- Add tomatoes and continue frying till they turn mushy.
- Add the green chilies, red chili powder, salt, turmeric powder, and soya chunks and mix well.
- Whisk the yogurt well and mix it with the coconut milk (if you are using it) and add it to the kadhai/wok.
- Continue to keep it on medium heat for another 8-10 minutes. At this point, the gravy should run thick and the soya chunks should have absorbed the flavor from the gravy.
- Add garam masala or biryani masala and mix well .
- Add the rice to the kadhai and carefully fold it in and simmer it for 5 minutes covering the kadhai before taking it off heat.
- Garnish it with coriander leaves and serve hot with raita.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 445kcal | Carbohydrates: 66g | Protein: 21g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 89mg | Potassium: 286mg | Fiber: 8g | Sugar: 7g | Vitamin A: 552IU | Vitamin C: 11mg | Calcium: 154mg | Iron: 5mg
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Double Ka Meetha
I first tasted Double Ka Meetha or Shahi Tukda in a Chicago restaurant called Vishnu Vilas (check this place out if you are looking for a South Indian buffet - amazing food!). I had never heard of Double Ka Meetha before and since that was the only dessert they were offering that particular day - I had to give it a shot to cater to my sweet tooth cravings. It was YUM but I had no idea what it was made of - it felt like a concoction of Sheera and Rabdi.. little did I know that it was made of Bread!
Double Ka Meetha aka Shahi Tukda is a traditional Hyderabadi dessert that is made from deep frying bread in ghee and then soaking them in sugar syrup and reduced milk. My recipe is slightly different but yields the same results but without deep frying bread or using sugar syrup. Here's how - check out my microwave version of Double Ka Meetha.
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Double Ka Meetha
Double Ka Meetha is a Hyderabadi bread pudding which consists of fried bread soaked in sweetened milk, garnished with ghee-fried nuts and cardamom.
Servings 6
Calories 294kcal
Ingredients
- 8 slices bread
- 3 tablespoons ghee
- 1 - 14 oz can sweetened condensed milk, 1-¼ cup
- 2 cups milk
- 1 tablespoon sugar
- ½ cup mixed nuts, almonds, cashews, walnuts, raisins, pistachios etc
- ¼ teaspoon cardamom powder
Instructions
- Trim the edges of bread slices and cut the bread slices diagonally into half. (Note: I did not trim them - it is an optional step)
- Heat the pan on medium heat and add a tablespoon of ghee. Fry the bread slices (in batches using 1 tablespoon of ghee at a time) till golden brown.
- Arrange the bread in a shallow microwaveable dish.
- Combine the milk, condensed milk,cardamom powder and sugar and mix well.
- Add the milk mixture to the bread and microwave the dish between 6 - 8 minutes till all the milk is absorbed.(Note: Microwave in 2 minute increments and check on the bread mixture)
- Fry the nuts in a tablespoon of ghee on medium heat and garnish the bread with the fried nuts.
- Serve warm.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 294kcal | Carbohydrates: 26g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 208mg | Potassium: 263mg | Fiber: 3g | Sugar: 9g | Vitamin A: 133IU | Vitamin C: 0.1mg | Calcium: 179mg | Iron: 2mg
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Zebra cake
This delicious-tasting and gorgeous-looking Zebra cake is a must-make in my book. Tastes great with coffee!
What do you think is the key ingredient for this recipe of Zebra cake? One thing that you would absolutely need to make this AWESOME cake. Flour? Cocoa? Baking powder? Yes, we do need all of these, but one thing ranked higher, and that was patience.
I will happily admit when it comes to cooking, I like to be in and out of the kitchen in less than 30 minutes or less, so when I read this recipe almost 4-5 years ago, I was intrigued but not tempted enough to make it.
This year has been different so far, and I am pushing myself to get out of my comfort zone more and more, and for some reason, this recipe was beckoning me this week. So I decided today was the day when I would take on the challenge, and I SUCCEEDED!
This was in spite of me running out of baking powder and my 2-year-old pouring water on my greased cake pan (thank goodness! The batter wasn't in there).
In the end, all's well that ends well. Give it a shot - and don't forget to keep patience in your back pocket just in case you need it.
This recipe has been adapted from Fae Magazine.
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Zebra cake
This delicious-tasting and gorgeous looking Zebra cake is a must-make in my book. Tastes great with coffee!
Servings 8 slices of cake
Calories 525kcal
Ingredients
Dry ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 cup oil
- 1 teaspoon vanilla extract
Add-ons
- 2 tablespoons unsweetened cocoa powder, Hershey's
- ¼ cup semi sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Grease a spring form pan or 9inch round cake pan with non-stick spray and line it with parchment paper.
- In a medium bowl, add the dry ingredients - flour, baking powder, baking soda, salt. Mix them well with a whisk and set aside.
- In the bowl of a food processor fitted with a whisk, add eggs and sugar. Whisk them on high until they are combined and turn foamy and light in color (approximately 2 minutes). Add oil,milk and vanilla essence to the bowl and continue to whisk them till they are well combined.
- Reduce the speed to low and add the flour mixture one tablespoon at a time until all the flour mixture has been added. Stop the food processor, scrape as needed and whisk them again on low speed till it is well combined.
- Split the batter into two by pouring half of the batter (about 3 cups) into a different bowl.
- Melt the chocolate chips (if using) in a microwave by heating it for 30 seconds; mixing it and heating it again for 15 seconds till the chips have all dissolved into a gooey chocolate mixture.
- Add the chocolate mixture and cocoa powder to one half of the batter and mix them till they are well combined.
Assembly process:
Note:
- You will need two spoons that can hold around ¼ cup batter. Always remember to scrape the spoon before adding the batter to the pan.
- Add a spoonful of chocolate batter at the center of the baking pan. You don't have to wait till it spreads. Immediately after, add the plain batter on top of the chocolate batter. The batter will spread on its own. Add the chocolate batter again in the center of the pan followed by plain batter. Repeat this process until the batters run out, always making sure that you add the batter in the center of the pan.
- Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool for 10-15 minutes on a cooling rack before inverting the cake onto a plate. Remove the parchment paper and invert it back.
- Serve warm with coffee / hot chocolate.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 525kcal | Carbohydrates: 55g | Protein: 8g | Fat: 33g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 187mg | Potassium: 263mg | Fiber: 2g | Sugar: 29g | Vitamin A: 171IU | Calcium: 104mg | Iron: 2mg
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Banana bread
More often than I would like to admit, I hesitate to enter the kitchen for the fear of dealing with the aftermath - cleaning the dishes, floor, oven etc..This week was particularly long (traveled for the first time for work) and when I came back from work on Friday, I noticed that my daughter was lying in wait armed with a couple of over-ripened bananas and I knew exactly what she had in mind - Banana bread.
While cooking was the last thing on my mind, the idea of warm Banana bread was enticing along with with the fact that it was a great opportunity to connect with my munchkin after almost a week. The recipe I followed has been adapted from the blog - Simply Recipes and is easy, straight forward and you can't wrong unless your baking soda is more than 6 months old. The end result was a moist, mildly sweet Banana bread that you can have as breakfast, an after school snack or warmed up and served with some vanilla ice-cream for dessert.
Buttermilk Pancakes
Every Saturday morning, my soon to be eight year old asks me if she can have pancakes for breakfast and I hesitate..While I love pancakes, I have always had issues making them such as the pancake is not cooked through or it is too brown (read burnt) and it was nothing like the ones that they make at IHOP :(. So it came to a point where I used to dread making them..but one day (which is today), I decided enough is enough and it was time to do some full-on research on how to make the perfect golden-brown pancakes and I found out that the key ingredient that was missing in the recipe that I had was PATIENCE 🙂 and also the fact that pancakes need to be cooked at medium to low heat.
Here's a checklist I have put together based on my experience and from doing my research on good old Google.
- Check your ingredients - Make sure you use only the freshest ingredients possible. If the baking soda is more than 6 months old, don't use it.
- Do Not over-mix - If the pancake mixture is lumpy, it is fine. Mix only till the flour streaks have disappeared.
- Batter consistency - Use more liquid for thinner pancakes and for thicker pancakes use less.
- Use a heavy bottomed pan - Use a thin pan and your pancakes will burn very quickly.
- Overheating the pan - I have noticed the pancakes brown nicely when the heat is set to medium or medium to low heat.
- Flipping the pancakes - The cue to turning or flipping the pancakes on the other side is when the edges start looking dry AND when the bubbles that have formed on the pancake start popping. You need to flip them only once - over-handling toughens them.
- Reducing smearing of the pancake batter - Flip the pancakes as close to the pan as possible. Using a fish spatula is recommended.
- Use clarified butter (ghee) for greasing the pan - Yes, you heard me - Use ghee. Apart from imparting an awesome taste, it doesn't burn easily like butter. Don't forget to wipe your pan off after a couple of batches or so.
Found these pearls of wisdom from the following websites - Bon Appetit and Aunt Jemima.
That's all I have. Go ahead, give it a try and make some soft, fluffy and melt in the mouth pancakes.
The recipe is adapted from these two websites - Allrecipes and Oh, sweet basil.
[Read more...]Irish Soda Bread
Anyone can make Irish Soda bread at home! No baking skills are required. I say that because I have never made bread before, and all this recipe needs is 5-6 ingredients and 5 minutes of your time, and the oven does the rest of the work. Sounds great, doesn't it? At least to me 🙂
We had this bread every day for breakfast until it ran out. It is soft and moist, like Banana bread, and tastes heavenly with butter. As far as the mix-ins for this bread are concerned, most people add raisins, but we chocoholics went for semi-sweet chocolate morsels.I will always be eternally thankful to AllRecipes magazine for introducing me to this recipe.
One last thing: it is called Soda bread because we use baking soda as the leavening agent instead of yeast.
Go ahead and try this recipe! The only thing I would like to add is to make sure your baking soda is not more than 6 months old.
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Irish Soda Bread Recipe
Ingredients
Dry ingredients
- 3 cups flour
- ⅓ cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
Wet ingredients
- 1 egg, lightly beaten
- 2 cups buttermilk
- ¼ cup butter
Optional ingredient
- ½ cup semi-sweet chocolate chip morsels
Instructions
- Preheat the oven at 350 degrees F.Grease a 9X5-inch loaf pan.
- Combine the dry ingredients (flour, salt, baking soda, baking powder, and sugar) in a bowl.
- Mix together buttermilk and egg till it combines and then add it to the flour mixture and mix it till the flour gets moistened. Add melted butter to this mixture and mix well. Pour the mixture to the greased pan.
- Place the pan in a pre-heated oven and bake it until a toothpick inserted into the center of the loaf comes out clean, around 60 - 65 minutes.
- Remove from the oven and let the bread cool in the pan for a few minutes and then turn out onto a wire rack to cool completely before serving.
- Use a serrated knife to cut the bread into slices.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Chicken meatballs
I am excited how this year is coming along. I learned 2 new things out of my big list of items that I planned to ahem..master this year ;-).
The first being chess and the next one..you guessed it.. Chicken meatballs. I have been wanting to make Chicken meatballs forever now but I always thought it is a painful process and would involve deep frying.. who knew you could make like 40 Chicken meatballs in under 30 minutes! Here's the recipe adapted from the Allrecipes magazine. Enjoy!
Note: This recipe is perfect for kids. It is NOT spicy. These Chicken meatballs pretty much melt in the mouth and my two year old loved it. Feel free to add more sauce to increase the spice quotient. And the recipe does not need any added salt.
Desi Cappuccino
For days when ordinary coffee just won't do, here's a recipe for Desi Cappuccino for that special occasion.
I was never much of a caffeine addict, but an Emirates flight changed everything. I was very excited about the trip and the opportunity to fly with Emirates and stopover in Dubai. I had heard great things about Emirates, but little did I expect to see chicken served in a Vegan meal. I let that go, and then I noticed that the breakfast that they served consisted of 3 vegetable entrées - Rajma, some kind of a kurma, and badly made peas.
After the second meal, I decided to stick to croissants and coffee for the rest of the journey, and I followed the same rule on the return trip as well. Though the Emirates experience was awful in more ways than one, the one thing that I learned was to appreciate coffee which led me to learn how to make Cappuccino the desi-way to feed my caffeine cravings. So for all you coffee lovers, here's my recipe for Desi Cappuccino!
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Desi-style Cappuccino
For days when ordinary coffee just won't do, here's a recipe for Desi Cappuccino for that special occasion.
Servings 1 cup
Calories 109kcal
Ingredients
- 1 teaspoon coffee powder
- 2 teaspoon sugar
- 1 tablespoon water
- ½ cup hot milk
Instructions
- In a cup, add coffee powder, sugar and water and either using a spoon or an ikea frother, beat the mixture together till it is thick and creamy. The point to stop beating is when the mixture is so thick that it will not drop off even if the cup is inverted.
- Add hot milk and serve immediately.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 109kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 54mg | Potassium: 196mg | Sugar: 14g | Vitamin A: 200IU | Calcium: 138mg
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Chai Latte
Check out this simple recipe for a chai latte and make your own at home. It is so much better than store-bought!
It is a typical winter morning, but the only thing different today..scratch that..the two things different today is I was able to make a perfect cup of Chai Latte, and I am typing this blog on my new Mac..(read struggling.) I will probably save sharing my struggles with you some other day..for today; I will focus on my Chai Latte. I am not much of a coffee drinker, but I can always enjoy a cup of Starbucks Chai Latte on a cold morning like today. If you are already a tea drinker and a maker, you can master this recipe in no time..all it needs is the Ikea stirrer and a few spices thrown in. Enjoy!
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Chai Latte
Check out this simple recipe for a chai latte and make your own at home. It is so much better than store-bought!
Servings 1 cup
Ingredients
- ¼ cup water
- 2 teaspoons tea powder or 2 tea bags
- 1 teaspoon finely grated ginger, optional
- 2-3 green cardamom / elaichi, optional
- 2 teaspoon sugar or to taste
- 3-4 whole cloves
- 1 cinnamon stick
- ¾ cup milk
- Ikea stirrer
Instructions
- Pound the spices (cardamom, cinnamon and cloves) once or twice using a pestle. (You are not grinding them to a powder just pounding enough to get the spices to release the aroma)
- In a saucepan, add water, spices, ginger and sugar and bring them to boil. When the water starts to boil, add the tea leaves and take it off heat. Let the tea steep in for 5 minutes.
- Add hot milk and use a stirrer to get it to froth. Serve hot
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Rice Krispie Treat
Easy Rice Krispie treats for a Frozen birthday party!
My little one turned two last week, and since she is a big "Let it Go" / Frozen fan, I decided to throw her a Frozen birthday party. While I ordered the cake, I decided to make a few munchies for the kids - Chocolate truffles and Rice Krispy Treats.
To get the theme colors of white and blue, I used white chocolate and sparkling blue sugar. While it is best served fresh, you can make this treat a day in advance. These treats were so easy to make that my 7-year-old made this with little help from me.
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Rice Krispie Treat
Easy Rice Krispie treats for a Frozen birthday party!
Servings 16 - 20 squares
Ingredients
- 3 tablespoons butter
- 10 ounces marshmallows, 1 packet
- 6 cups Rice Krispies cereal
- ¼ cup white chocolate morsels
- 1 teaspoon oil
- blue sparkling sugar to sprinkle
Instructions
- Over low heat, melt the butter in a saucepan. When the butter gets completely melted, add marshmallows. Stir the marshmallows until completely melted and then turn off the heat.
- Stir in the cereal until well coated.
- Evenly press mixture in a 13 x 9 pan coated either with cooking spray or lined with parchment paper. (Note: I used the back of a small bowl to press the mixture evenly).
- Mix white chocolate morsels and oil in a microwave safe bowl. Microwave the chocolate for 20 seconds and stir well. Repeat the process and check and stir the mixture every 20 seconds until the chocolate is completely melted. Evenly coat the cereal mixture with white chocolate. Sprinkle it with the blue sparking sugar.
- Cool for 10 minutes and cut into squares. Best served the same day.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Dal Tove
Going back to the roots - presenting a very simple and fulfilling recipe of Dal Tove - a very typical Mangalorean recipe.
I will admit I did not know what Dal Tove was until this morning. We made some Idlies for breakfast and were out of grated coconut, so making coconut chutney was out of the question.
We could eat have paired our Idli(es) with honey, but that is not fun. Luckily for me, my mom is visiting us, and she said she will quickly make some Dal Tove to dunk the idlis in. Dal Tove is a very simple concoction of Tuvar Dal along with a few basic ingredients that you would find in your kitchen, such as green chilies, turmeric, mustard seeds, and water. When I tasted it, it reminded me of the dal you would find being served in an ISKCON temple - a simple yet fulfilling taste.
It is great for days when your tummy wants something soothing and light, or you were planning on making dal but ran out of onions and tomatoes. Also, it is a great soup for toddlers. My two-year-old loved this soup and asked for more. Now, what more can a mother ask for?
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Dal Tove
Going back to the roots - presenting a very simple and fulfilling recipe of Dal Tove - a very typical Mangalorean recipe.
Servings 4 cups
Ingredients
- ½ cup toor Dal / tuvar Dal, Split pigeon peas, washed and rinsed
- 2 cups water
- salt to taste
- ¼ teaspoon turmeric powder
- water as needed
For tempering / tadka
- 1 teaspoon coconut oil or ghee
- ¼ teaspoon mustard seeds
- A pinch of hing, asafoetida
- 3-4 Indian or Thai green chilies (Bird's eye), slit lengthwise
- 3-4 dried red chilies
- 1 sprig of curry leaves or kadipatta, kadipatta
Instructions
- Pressure cook the dal : Pressure cook dal with 2 cups of water on medium heat, until the vent goes off 4 times or the dal is completely cooked.Shut the gas off and set aside.
- Boil the dal and adjust consistency : Once cooled, remove the cover of the pressure cooker and place the dal back on fire and bring to a boil. Add salt and turmeric (if using) and mix well. Add water and adjust the dal to the consistency you desire. Reduce to the heat to low.
- Prepare the tadka: Heat ghee or coconut oil in a separate pan and add mustard seeds and hing. When it starts to sizzle, add green chillies, broken red chillies, kadipatta and let them fry in the oil for 5-10 seconds. Take the pan off heat.
- Add seasoning to dal: Add the tadka / seasoning to the dal. Turn off the flame and serve hot with rice or idlis
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Chicken Soup
Make this easy and super yummy chicken soup in less than 30 minutes!
Halloween trick or treating was particularly tricky this year - it was cold, windy and we had to brave hail to make sure the kids could get their fill for candies. Once home, my friend welcomed us with a warm bowl of soup - the best soup I had in a very long time.. It was such a perfect evening - company of friends, kids happy with all their loot and the icing on the cake was - a recipe for the most awesome soup ever!
Note: The coconut milk is totally optional. The first time I made this Chicken soup, I did not use it and the soup came out exceptionally well. The second time I tried a slight variation which was using coconut milk - it gave an interesting spin to this recipe; almost tasted like a Thai soup.
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Chicken Soup
Make this easy and super yummy chicken soup in less than 30 minutes!
Servings 4 bowls of soup
Calories 232kcal
Ingredients
- 1 cup tomato, finely chopped
- 1 cup onion, finely chopped
- 3 cloves of garlic, chopped
- 1 pound chicken, cut into cubes
- 1 cup chicken broth
- 1 cup mixed vegetables, I used cut red peppers, beans, and corn
- ½ cup coconut milk, optional
- ¼ cup Tabasco sauce or to taste
- salt to taste
- water as desired to adjust the consistency
Instructions
- Heat oil in a cooker at medium heat. Once heated, add onions and garlic and fry them. When the onions turn translucent, add cut tomatoes and fry them till they are mushy.
- Add the remaining ingredients and mix well. Add water if needed to adjust it to the desired consistency. Cover the cooker and put the vent on. Let the vent go off once and wait for the cooker to cool down before opening the lid.
- An alternate method using the slow cooker - After Step 1.
- Transfer the fried tomato - onion paste to the slow cooker. Add the remaining ingredients and mix well. Add water if needed to adjust it to the desired consistency. Cover the cooker and cook on high heat for 3 hours.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 232kcal | Carbohydrates: 13g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 678mg | Potassium: 486mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2721IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 2mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Half Fried Eggs
Half fried eggs - This lovely breakfast comes together in about 5 minutes and is a perfect way to start your day.
Rise and Shine! This is my go-to breakfast. It instantly makes me happy, fills my tummy and marks the start of a great day. Best part, it is so easy to make. You can’t go wrong with this and it takes like all of 5 minutes to make. Now you don’t have a reason to skip breakfast. If you don’t like the runny center, poke the yolk so that it starts to trickle out and spread and cook it for another 2-3 minutes. Serve hot with toasted bread.
Other ways you can incorporate eggs in your life -
- Indian style scrambled eggs
- Egg Biryani
- Indian style omelette
- Masala eggs
- Egg paratha
- Egg curry recipe
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Half fried eggs
Half fried eggs - This lovely breakfast comes together in about 5 minutes and is a perfect way to start your day.
Servings 1
Calories 161kcal
Ingredients
- 2 eggs
- 1 teaspoon olive oil
- ⅛ teaspoon salt, as needed
- ⅛ teaspoon pepper, as needed
Instructions
- Place a pan on medium heat and add a teaspoon of oil.
- Crack the eggs into a cup and gently add the eggs to the pan. Add salt and pepper.
- Cover and cook for 2 minutes for a runny yolk and an additional 2 - 3 minutes for set yolks
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 161kcal | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 415mg | Potassium: 121mg | Vitamin A: 475IU | Calcium: 49mg | Iron: 1.5mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Macaroni and Cheese
Super easy recipe for Macaroni and Cheese does not require a ton of ingredients, and comes together in less than 30 minutes!
The last time I made Macaroni and Cheese, I followed an elaborate recipe - cooked, baked, and used two different kinds of cheese, but it didn't pass my daughter's muster. When she ate the first bite, she said, ' Umm.. I like it, Mom, but I like the Orange colored Macaroni and Cheese better.
She was referring to the store-bought Mac and Cheese box, which comes with an orange-colored cheese powder..SIGH. This was a year ago.
Yesterday, I decided to make it again but did not follow any particular recipe. The goal was to make it easy to prepare this dish in a jiffy and with just a few ingredients. When I made it this time, my daughter was surprised that it got done so quickly. She rushed to taste it but didn't say anything this time except to give me a thumbs up between bites.
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Macaroni and Cheese
Servings 3 cups
Ingredients
- 2 cups elbow macaroni
- ¼ teaspoon oil
- 3 tablespoon butter
- 2 tablespoon all purpose flour
- ¾ th cup milk
- ¼ teaspoon pepper
- 1 cup sharp cheddar cheese
- Salt to taste
Instructions
- Add oil to a pot of boiling salted water. Add the macaroni and cook according to the directions in the package. (This took the longest time for me - around 15-20 minutes. Keep checking every couple of minutes past the 10 minute mark. You don't want your macaroni mushed from over cooking.)
- In a wok, melt butter and add the flour and over medium heat, stir it for 5 minutes. Add milk and cook it for 2-3 minutes until the sauce has thickened. Turn off the gas. Add cheese,salt and pepper and mix well.
- Add the cooked macaroni and stir well.
- Serve hot and garnished it with cheese.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!