If you are looking for a change in your normal French toast, try this egg less savoury version of toast. Tastes good along with your favourite sauce.
Bread slice – 1
Besan/ Chickpea flour – 2 tbsn
Rice flour – 1 tsp
Turmeric powder – a pinch
Red chilli powder- 1/4 tsp
Salt – as required
Asafoetida – a pinch
Coriander leaves – finely chopped as required
Butter/ Cooking spray – as needed
- Mix all the ingredients except bread slice in a bowl to a paste with a little water.
- Apply the paste on both sides of the bread.
- Heat pan and smear butter or cooking spray.
- Toast bread both sides till cooked.
- Serve warm with favourite sauce.
Being a Keralite, I haven’t posted many dishes which are Kerala based. So here comes the typical Kerala breakfast, Puttu. It is a steamed dish, so obviously healthy. It is usually made in rice flour but it do have variations. All over Kerala, it is had with different side dishes like Kadala curry, Pappadam , Banana etc.
Here I used rice flour. We use a special mould to make this.
The mould look like This
Rice flour – 1 cup
Salt – As required
Grated Coconut – 1 tbsn for each puttu
Warm Water – As required
- Take rice flour and salt in a bowl.
- Add warm water little by little till the flour looks crumbled.
- Heat a pressure cooker with 1/4th of water. Close it with the lid.
- In the puttu maker add the grated coconut, then the crumbled flour.
- Keep it on the cooker valve where pressure releases.
- Cook for 5minutes till you see the vapour release through the holes of puttu maker.
- Demould it to the plate.
- Serve warm with your preferred sides.
- To know the flour is ready, when you hold tight in your hand ,it will hold and when you crumble it crumbles again.
- You get the whole puttu maker like This.
This is a gravy with whole goodness of spinach along yummy panner. This goes well with some hot rotis/ paratha.
Panner/Cottage cheese – 1/2 cup cubed
Palak/ Spinach – 1/2 cup packed
Onions – 1/4 cup chopped finely
Green chilli – 2
Garlic – 1 or 2 pods
Jeera – few
Garam masala – 1/2 tsp
Salt – as required
Oil – 1 tsp
- Blanche spinach leaves. Add spinach leaves in boiling water for five minutes. Drain it and keep aside.
- When it cools down grind along with green chilli and garlic.
- Put the cubed panner in warm water till use.
- Heat oil in a pan, add jeera.
- When it crackles add chopped onion and sauté till translucent.
- Add the ground spinach paste with required water, and garam masala.
- Let it boil till raw smell goes. Add panner cubes and required salt.
- Mix well. Let it cook for few minutes. Switch off.
- Serve warm.
- Adjust green chilli as per spice required.
- This gravy is little thick,so adjust water accordingly.
As Diwali is around the corner , everyone will be in a spree to making sweets and savouries. I here give you a sweet recipe to add in your list.😊
To my friends who doesn’t know about Diwali, it is a festival of lights. There is different stories why Diwali is being celebrated. But the basic moral is , it is to celebrate the winning of good over evil. While the ladies in each home were busy making sweets and savouries, kids will be busy in firing crackers. Everyone will be sharing wishes and sweets .
Now coming to the recipe, this is a different halwa from the usual one. Only with handful of ingredients you get delicious halwa.Yes, this is papaya halwa. When I had papaya which was not so sweet, I came with the idea of making halwa with it. Totally loved it. Hope you will give this a try this festive season.
Papaya puree – 4 cup
Sugar – 1 cup
Cashews – few
Raisens – few
Ghee / Clarified butter- 2 tbsn
- In a heavy bottomed pan heat a tbsn of ghee , fry cashews and raisens till golden. Keep aside.
- In the same pan add papaya puree. Let it cook in medium flame till it becomes to half in quantity. Stir occasionally.
- When it becomes half, add sugar and cook till it gets thickens and leaves the sides of the pan.
- Then add remaining ghee and fried cashews and raisens.
- Switch off. Serve warm or cold.
I just loved the colour. Don’t you?
- When you cook papaya puree, it will splatter a lot. So be careful when you stir. Try to use long laddle.
- Adjust sugar as required.
Bitter gourds are one of the most nutritious veggie. But is hated by most of the people at same time because of its bitterness.
This is one easy and yummy recipe to include the bitter gourd in your diet. When you have this curry, you don’t even know how much you eat. This is a thick curry to have along with some hot rice.
Pavaika/ Bitter gourd – 1 medium sized
Shallots – 6
Tomato – 1 medium sized chopped
Tamarind – half lemon sized
Turmeric powder – 1/4 tsp
Red chilli powder – 1 tsp
Jaggery – a small piece
Salt – as required
Mustard seeds – few
Methi seeds – 4 or 5
Curry leaves – few
Oil – 1 tsp
- Cut the bitter gourd to half and deseed. Cut it to thin pieces.
- Soak tamarind in half cup water and extract tamarind pulp.
- Heat oil in a pan and crackle mustard seeds along methi seeds.
- Add shallots and curry leaves.
- When shallots turns golden add tomato.
- Sauté it for a minute. Add turmeric powder, red chilli powder.
- Sauté till tomatoes become mushy.
- Add chopped bitter gourd. Cook covered for few minutes. Stir occasionally.
- When it’s almost done add tamarind extract, jaggery and salt.
- Allow it boil till raw smell goes and thickens.
- Serve warm with rice.
In my initial days of cooking I used store bought ginger garlic paste. But I don’t get that aroma in dishes I have used. Then I made it fresh when I needed. I can definitely see the change in taste and aroma. So I decided to make it in large quantities for handy.
When I made first I just added ginger and garlic. But the very next day,it changed its colour and I didn’t get the aroma. So when I tried next time I added a few rock salt as we used to add rock salt along tamarind to store. This time it worked. Even after weeks it didn’t change colour and aroma.
I can assure you will not buy store one after trying this.😊
Ginger – 1/2 cup roughly chopped
Garlic pods – 3/4 cup peeled
Rock salt – 1 or 2 tsp
- Take all ingredients in a blender and blend till smooth. Do not add water.
- Store refrigerated in airtight container.
- Use dry spoon to take the paste.
- This will come for weeks if stored and used properly.
We all learn from our mistakes, it’s applicable in every cases. I have made chocolate mug cake using eggs, but without eggs haven’t tried. I once tried strawberry mug cake, but it was super duper flop😞.
This time I again tried orange mug cake🍊. I went along my intuition. It doesn’t disappoint this time. It is dense, fudgy , full of orange flavour cake which satisfies your crave just in minutes. The orange juice itself gives nice moisture to it. Hope you like it.
Whole wheat flour – 4 tbsn
Orange juice – 4 tbsn
Sugar – 2 tbsn
Nutella – 1 or 2 spoons as required
Olive oil – 3 tbsn
Baking powder – 1/4 tsp
Orange zest – 1 tsp grated
- In a bowl add whole wheat flour, baking powder and sugar.
- Mix thoroughly.
- Add oil, mix well.
- Add orange juice and orange zest.
- Mix without any lumps.
- Transfer it to butter greased microwave safe mug.
- Add 1 or 2 spoons of nutella.
- Microwave for 1 minute.
- Serve warm or cold.
- Each microwave is different, so use according to your microwave watts.
- The sweetness is mild, if you want more sweet then add 1 tbsn extra sugar.
- Use freshly pressed juice for better taste.