Monday, September 29, 2014

Sabudana Vada - Not Fried | Sago Balls and Banana nuts Lassi

During Navratri, people fast or eat farali food. But for me when you say farali food, its always (mostly )  fry food and when you are eating less or doing fast for some reason, why to eat greasy food. This is perfect to eat during fast. But when you are fasting eating frying food is not good on empty stomach in my opinion. So I wanted to make this healthy way but still taking care of fasting rules. This vada are not fried so you don't need to add any flours or yogurt to make soft. It is as soft as it is and still delicious. As you all know my love for my paniyaram pan, I wanted to make this in it and I got perfect opportunity to make this during fast. So here it is, everyone's favorite sabudana vada but in healthy way. To pair it up I made Banana walnut lassi and it was just too good.

Ingredients :

1/2 cup sabudana before soaking
2 potatoes
2 tsp. crushed ginger and green chilies mix
1 tsp. lime juice
1 tsp. roasted jeera (cumin) powder
3 tbsp. crushed peanuts
1 tsp. cinnamon powder
1 tsp. clove powder
salt as per taste
1 - 2 tsp. oil


Soak sabudana in plenty of water for 2-3 hours. Check the quality of your sabudana and soak it more if needed. Mine was done in 2 hours.
Boil the potatoes in pressure cooker or microwave.
After soaking sabudana, washed them thoroughly and drain it very well.
Take a bowl. Add sabudana, mashed potatoes, ginger, chili, peanuts, lime juice, salt and both powder.

Heat the paniyaram pan. Add drop of oil in it.
Make small rounds of mixture and put it in pan.

Cook it from all the side till its become red. You can make patties and deep fry it or shallow fry it too. Have to try about baking , don't know about that, if anyone try baking it let me know please.
Make all the balls and take it out on paper towel. Its sago, no matter how little oil you put, it will leave oil.
Serve at room temperature with green chutney or Maggie hot sauce or ketchup.

For Lassi :

Mix one banana, 1 cup yogurt, 2 tbsp honey, nuts as per your choice. Mix it in grinder and thick delicious lassi is ready.

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Friday, September 26, 2014

Carrot Handvo Puda / Lentils Flatbread

To tell you the truth, I don't like traditional baked handvo, Gujarati popular snack. Because its too much in quantity. That's the reason, I made As cupcakes. Other way to make handvo is to make puda. Just the way you make dosa or besan puda, add your favorite ingredients in the batter, add spices, make thick batter and spread it on hot pan, cook it on both sides, eat it as it is or with your favorite chutneys and your brunch or snack is ready.

Ingredients :

4 cups of Handvo Batter (mix of tuvar dal, urad dal. green moong dal, chana dal, rice) 
1 big grated carrot
1/2 chopped onion
1/2 chopped tomato
1 tsp. red chili powder
1 finely chopped green chilli
oil as needed
salt as per taste

For Tadka :
1 tsp oil
1 tsp. mustard seeds
1 dry broken red chili pepper


Take the batter and add all the ingredients in it except oil. Heat a small pan and add oil in it.
When its hot, add mustard seeds, when its pop add dry red chili and mix that in batter.

Heat up your dosa pan or flat pan.
Mix the batter and take one or two spoonful of batter and put it in the middle and circle and spread it and make not very thick or thin circle.
Apply oil on sides and let it cook for 2-3 minutes until sides leaves
Flip it over and cook it on other side.
Serve hot as it is or with coriander chutney.

Easy yet yummy and filling lunch or brunch is ready to serve. You can have it with curd too.
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Wednesday, September 24, 2014

Chocolate Sandesh | Indian Cottage cheese with Chocolate

I just love to make paneer at home and use it in my dessert recipes. Not a big fan of savory paneer dishes. But love  paneer based desserts so much so when ever I have bad milk, use it to make paneer out of it and washed it nicely so I can use it for sweet dishes. Same way I had one cup of fresh paneer and wondering what I can make. Thought about making kheer but was not in a mood of standing in front of gas in the hot temperature and cook it. So made sandesh.

Ingredients :

1 cup fresh paneer
2 tbsp. cocoa powder or use grated chocolate also.
5-6 tbsp. sugar or as per your taste
few cashews for garnish
If you like you can add pinch of cardamom too.


Put paneer, cocoa powder and sugar in blender and mix it nicely. You can do it with hands too but machine works better.
Take it out in pan and cook till it leaves side. Mine took 10 minutes.

Spread it on dish and give shape as per your choice.
I make a square shape and put cashews on top of it.
Put it in fridge and enjoy as it is.

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Monday, September 22, 2014

Achari BBQ Paneer with Basil Aioli - End of summer BBQ

Tomorrow is the first day of Fall and we have to use up charcoal and Grill before we packed up for the next year, so we have to do BBQ.  We love achari flavors in our food, so when was thinking to do BBQ, this time I made marinade with achari flavors. We don't do much BBQ at home because we have very small coal grill and it takes lot of time to heat up but when it all set, everything comes out very quickly. So marinate paneer, peppers, onions separately in achari (pickle) flavor and had corn , eggplant and vegetarian sausage and links and burger for main. Everyone enjoyed and we packed up grill for next year. You can make this on gas too, you don't need grill, just use regular pan or heat up the oven and you are good to go. Bt the time everything was done, it was very dark and hungry so just took one or two pictures and we dig in .

Ingredients : 

1 block of paneer
1 cup of hung curd
4 tbsp of  achari spices
1 tbsp. of kasoori methi crushed
salt to taste
1 tbsp. ginger, garlic and chili paste


Cut paneer in big cubes.
In a bowl, mix all the ingredients and add paneer in it.
Leave this in marinade for at least 3 hours, more is better.
When time to grill inside or outside, heat up the grill / oven.
Place aluminium foil or place it in skewers, grill it till nice marks comes on it.

Take it out and mix it with other vegetables if you are using or as it is also its yummy.
I served with Basil Aioli.

Ingredients :

1/3 cup fresh basil leaves chopped
1 tbsp fresh lemon juice
2 cloves of garlic finely chopped
few olives finely chopped
salt and lots of black pepper
1 tsp. grated lemon peel
5-6 tbsp. EVOO - Extra virgin olive oil


Mix everything in bowl and season it with salt and pepper. Cover and refrigerate for at least 1 hour , more is better too.
You can use it to dip bread or spread or even in pasta.
I used it to give more taste to my BBQ paneer.

Drizzle aioli over the BBQ Paneer and enjoy it.

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Saturday, September 20, 2014

Saturday Snapshot # 4

This week's task to shot Whole spices and for this is , I did this. I don't like to waste food even for pictures, so I try to use the spices such a way that I can collect it after I am done and it don't wasted.

First two with camera

this one from phone.

Linking to saturday snapshots  and MerryTummy

Updated one. 

Friday, September 19, 2014

Whole Wheat Spinach Ravioli with Grilled Vegetables Stuffing

Before I say anything, I didn't made this, my huby made it from scratch. My FIL loves ravioli and he wanted to feed him home made  100% whole wheat ravioli. So once he decided that he is going to make it, he made the dough, rest it for some time, grilled the vegetables for stuffing and my FIL helped him to make pasta from pasta machine. If you don't have pasta machine you can just roll the dough and make it too. We made it this way, you can make it big circle and put little stuffing at some distance, make another big circle of dough to cover that and cut it out from stuffing area and use again that dough to make it again. Basically you can add any stuff, just have to make sure that its dry. We didn't add too much cheese in it cause my MIL is not found of cheese so just add it little bit to make it stick together. Whenever you make it  pasta fresh, you don't need to cook them a lot, just two minutes in boiling water and its done. He just used ready made marinara sauce for ravioli because it itself was so good that we didn't need anything else. But I knew the ingredients and how he made it so here it goes.

Ingredients for dough :

1 cup Whole Wheat flour
1/4 cup Semolina
salt to taste
2 tbsp. Olive oil
water as needed
1/4 cup spinach puree ( used frozen spinach, thawed it and grind it)


Take a big bowl. Add flour and semolina. Add salt and olive oil and mix it.
Now add puree and mix it , then add little by little water to make nice and smooth dough.
Cover it with plastic and keep it aside.
Rest the dough for 30-40 minutes.

While the dough is resting, let's prepare for stuffing

Ingredients :

1 eggplant
1/2  zucchini
1 Carrot
1 each red and green capscium
few leaves of Basil
salt and pepper to taste
3 tbsp. pine nuts
4 tbsp mozzarella cheese
2 tbsp. parmesan cheese

Marinara sauce


Chop the vegetables  in slices and grill it.
When its cold, Chop it finely or use your food processor, I use my processor. In food processor , add pine nuts too. Take it out and add salt and pepper , chopped basil

Assembly of Ravioli

He  used the pasta machine to make the dough thin, but you can do it with hands too.
Take one sheet of pasta, add the one and half tsp. stuffing at little space.

Cover it with another sheet of pasta.

Press it around the stuffing and cut it in square shape and with the help of fork, seal the edges.

This is how he make the pasta.

Once everything is done, boil the water.
When water is boiled, add salt in it and drop very carefully one by one ravioli in it.
Take it out with spoon and carefully transfer it to hot marinara sauce.
Sprinkle some more cheese on top and basil leaves and enjoy gourmet diner at home.

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