Eggless malpua muffins with orange rabdi

I enjoy experimenting in kitchen, making some changes in traditional food. My family is fond of desserts so no doubt you will find here lots of easy to make dessert recipes.

I try to make food that’s close to its authentic taste but is healthy and easy in approach. Like instant moong dal halwa, kesaria daliya and parwal ki mithai.

This time presenting our traditional malpua and rabdi with a healthier twist.

Egg-less-malpua-muffins

Instead of deep frying, I have baked the malpua batter in muffin molds. Served it with orange rabdi  and jaggery syrup.

Ingredients for malpua muffins:

  • Whole wheat flour: 1 cup
  • Ripe banana: 1/2
  • Jaggery: 1/2 cup
  • Ghee (clarified butter): ¼ cup
  • Fennel seeds: ½ tsp
  • Grated dry coconut: 1 tbsp
  • Crushed black pepper: ¼ tsp
  • Cardamom powder: ½ tsp
  • Almond extract: 1/2 tsp
  • Milk: ½ cup

Process:

  • Take banana in a bowl and mash it with fork.
  • In another bowl take grated jaggery, ghee, almond extract and beat for 2 minutes till jaggery is blended well in ghee.
  • Add fennel seeds, grated dry coconut, crushed black pepper and cardamom powder and mix everything together.
  • To bring out authentic malpua taste, add grated dry coconut (not desiccated coconut). Similarly freshly crushed black peppers works wonder as compared to pepper powder.
  • Add mashed banana and flour, and mix it gently till you get lumpy batter.
  • Add warm milk and make a smooth batter.
  • Pre-heat the oven at 180 degree centigrade.
  • Line the muffin liners in muffin moulds and pour the batter. This proportion of batter will give you 6-7 muffins.
  • Bake for 20 minutes at 180 degree centigrade.
  • Check by inserting toothpick in center. If it comes clean then it means muffins are baked. If toothpick appears stuck then bake for another 5-7 minutes.

As baking powder and baking soda is not used, muffins will be dense but flavorsome.

Malpua-muffins-with-orange-rabdi

Ingredients for Orange Rabdi:

  • Milk: 1 liter
  • Sugar: ¼ cup
  • Orange extract: ¼ tsp
  • Fresh orange pulp: ¼ cup

Procedure:

  • Let milk simmer in a heavy bottom vessel on low heat. Keep stirring in between.
  • When the milk is reduced to one-third, then add sugar. Stir it well and let the sugar dissolve. Take it off the flame after a minute.
  • Let it cool completely and then add orange extract and orange pulp.
  • Orange rabdi is ready.

Ingredients for jaggery syrup:

  • Jaggery: ½ cup
  • Water: 1/8 cup
  • Cardamom powder: ¼ tsp
  • Few saffron strands

Procedure:

  • In a heavy bottom pan, add jaggery and water and let them simmer for 10 minutes.
  • Check syrup’s consistency by pouring a spoonful of syrup. Keep in mind It will get little thicker on cooling so take it off the flame accordingly.
  • After taking it off the flame, add cardamom powder, saffron and stir.
  • Jaggery syrup is ready to use.

Jaggery syrup is just like sugar syrup we make  for jalebi or gulab jamun or boondi.

Just before serving, remove muffin liner and place malpua muffin in serving plate. Add generous amount of orange rabdi and drop some jaggery syrup just before serving.

malpua-muffins-with-rabdi-jaggery-syrup

This dessert plate gives you fusion of flavors. Orange rabdi adds a contrasting blend to sweet jaggery syrup.

I hope you enjoy making and delighting your family with this Indian dessert with a twist.

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Restaurant review- Sigree Pune

I love cooking and me and family prefer healthy food cooked at home. We go out on special occasion and this time it was occasion of our marriage anniversary. Last week we visited Sigree (D.P road Pune) after a gap of three years and were again delighted by their service and food.

According to me a good restaurant is one where customers would want to visit again and again, and I can safely say Sigree is one of my choicest restaurant in Pune.

It was a weekday lunch buffet and on reaching we came to know they are having coastal festival going on. Being a vegetarian I had doubts what would coastal festival have for us.

sigree Pune

However, I was purely delighted by their malabari grill potato, goan roasted mushroom, grill paneer shaslik and some lip-smacking grilled pineapples. Since I’m big lover of grill food, enjoyed their starters.

Sigree-pune-startersYou should try this moong dal tikki if you are fan of some healthy and crispy starters.

Since the starters were spicy, the staff promptly took notice and arranged some non-spicy starters for my kiddo. At times even a small gesture like this makes your day.

Sigree-pune-startersThese baby corns were simple and crisp. A perfect finger food for my daughter. 🙂

starter-baby-corn

I was almost full by starters and subz dum handi just had enough space left for tasting main course. Main course had variety of regular spreads like paneer pepper fry, aloo gobi matar sabzi,  and khatti dal.

But I felt salads could have been more creative. However, raw papaya pickle caught my attention. It’s something I’m going to try soon at home and will definitely share the recipe once I make it. 🙂

raw-papaya-pickle

If you like instant pickles do try this instant and easy to make mix vegetable pickle.

There was also mulligatawny soup and it was worth trying it. I actually called chef and asked its recipe and he was kind enough to share it with me.

Mulligatawny soup

Having said that, desserts were on weaker side. It had rice kheer, pineapple pastry, malpua, strawberry mousse along with melons as fresh fruits and vanilla and strawberry ice-cream.

desserts at sigree pune

Too simple in this age of innovative desserts. Also when you are charging Rs 580 per person more is expected. Dessert is something people usually taste at the last and it has to be too good to keep your restaurant in persons memory. Since I’m not someone with sweet-tooth, it was OK with me. However, its one thing that they can work upon.

They are having this coastal festival till this year end (2016). On the whole it deserves your visit and it’s worth trying.

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Egg-less Banana Walnut Muffins

Making egg-less muffins using banana is quite easy. Banana gives a super moist texture and makes it healthy too. Keeping kids in mind, I try to keep it as healthy as possible. That’s why I use whole-wheat flour and milk which make these muffins a quick healthy breakfast or evening snacks option.

Healthy-banana-muffins

These egg-less muffins stay good for 2 days at room temperature, so it’s a good lunch-box snack as well. If you are looking for healthy tiffin ideas then you can also check these nutritious egg-less banana and oats pancakes which are super yummy and easy to make.

Cottage cheese and its whey protein is very nutritious and should be included in our daily diets. You can easily make cottage cheese at home by following these three steps to make cottage cheese.

Coming back to this egg-less whole wheat muffins recipe, here is the list of ingredients that I use. Proportion mentioned will make 13-14 muffins.

Ingredients

  • Ripe bananas: 2
  • Clarified butter (ghee): 2/3 cup
  • Honey: ¾ cup
  • Milk: 1 cup
  • Vanilla extract: 1 tsp
  • Chopped walnuts: 2 tbsp

Dry Ingredients

  • Whole wheat flour: 1 cup + 1/3 cup
  • Baking soda: ½ tsp
  • Baking powder: ½ tsp
  • Cocoa powder: 2 tbsp

Process

  1. Bring together all dry ingredients and sieve them 3 times.
  2. Line the muffin molds and keep them ready.
  3. Mash banana in a bowl with the help of fork and make puree of it.
  4. At this stage you can keep oven for preheating at 180 degree centigrade.
  5. In another bowl take honey, clarified butter and vanilla extract. Now, beat for 2 minutes with the help of electric beater. Adding vanilla essence while beating fat (butter or ghee) helps in even distribution of flavor in bakes.
  6. Now add dry ingredients in this bowl and fold slowly. You will get a thick paste. Add warm milk – make sure milk is warm (neither hot nor cold).
  7. Beat just enough to form a smooth batter while mixing dry and wet ingredients. Be careful not to over beat.
  8. Add half of the walnut in batter and fold it twice.
  9. Pour the batter in muffin molds and sprinkle remaining walnuts on top of muffins to give muffins a nice nutty look.
  10. Keep muffins in oven to bake for 20-25 minutes. With this same batter you can also make egg-less banana walnut cake. Just pour this batter in a cake tin and then bake it. Things can be pretty simple and versatile. 🙂
  11. After 25 minutes check by inserting toothpick in the center. If it’s sticky bake for another 5-7 minutes.

This goes without saying that each oven behaves differently and you have to understand your oven language as much as possible. So keep an eye while baking is in progress.

banana-cake-egg-less

These muffins were looking gorgeous but you know kids are not so easy to please. You have to make food more appealing to titillate their interest in food.

So, by arranging three chocolate chips on a slice of banana I made a face on muffins and sprinkled little amount of icing sugar to add drama. My daughter was pretty amused by seeing these small additions. Her interest perked up and she  instantly wanted to have these healthy muffins.

egg-less-healthy-bakes

Seeing your child smile while having food you cooked gives an immense amount of satisfaction. I know all moms would relate to this awesome feeling.

So, try this easy recipe and make your kids happy. If your child enjoy muffins then you can try this wholesome egg-less cottage cheese muffins as well.

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Madhubani Painting – Sun God Worshiping

In Hindu tradition, the Sun is the symbol of prosperity, progress, courage and overall well-being. Sun God is believed to cure serious health problems and grant long healthy life. It’s a common daily ritual to offer ‘Arghya‘ to the rising sun to seek his blessings.

So, here in this Madhubani painting I have shown the Sun and his younger wife (Chhathi Maiyaa) on the right hand side. While on the left hand side, a woman devotee is standing in water and offering Arghya.

Madhubani painiting depicting Sun worship

Just like Madhubani Painting is the most popular folk art of Bihar, Chhath Puja is the most popular festival of Bihar. It’s also celebrated in Uttar Pradesh and Mithila region of Nepal. However, these days it’s celebrated by devotees in many parts of India.

Significance of Chhath Puja

Chhath Puja is dedicated to worship of the Sun god and his wife Chhati Maiya. It’s a common belief that Sun god’s wife Chhati Maiya fulfills the wish of having child. So, devotees perform Chhath puja to thank the Sun god and his wife for fulfilling their wishes.

My memories of Chhath Puja

Having spent most of my childhood in Bihar, I have closely seen my grandmother performing this ritual. Preparations for this festival start weeks before and lot of emphasis is given on cleanliness and purity during the preparation.

There are lots of rituals – I can recall my grandmother fasting and drinking water only after offering prayers to the rising and setting Sun. During these two days, she would even restrain herself from speaking and used to guide us only through gestures. She used to stand in water, meditate and wait for sun to rise.

All family members would gather at the river bank before sunset and sunrise (the next day) to offer ‘Arghya‘ to the Sun.

This Madhubani Painting is dedicated to Sun god and Chhathi Maiyaa

As you can see I have tried to merge both Sun and his wife. I have kept minimal use of madhubani motifs to add emphasis to focal points.

Madhubani painiting Sun motif

Focal point means where you want your viewer to focus in the painting. My two focal points in this painting are the Sun and the woman devotee. Therefore, I have not created any distraction by adding motifs between these two focal points. You can see popular Madhubani motifs in this painting by me.

Repeated arches were added to create a detailed yet not distracting background. This detailed background gives depth to this other-wise simple madhubani painting. You can learn more about madhubani background here.

Madhubani Border

Border adds frame to a painting and is important part of a painting. Here I have created repeated circles in border. Using circle in border indirectly emphasize on the circular Sun. Have a look at intricate border process in this Ganesha Madhubani painting.

Madhubani painiting depicting Sun god with border

You can easily learn Madhubani painting by reading detailed step by step instructions in this post on Madhubani painting in six easy steps.  You can read more about Madhubani painting in detail in what is Madhubani painting.

Madhubani painting can be either riot of bright colors or even a black and white Madhubani painting can be stunning.

As I have mentioned in earlier posts, objective of sharing my Madhubani paintings is to help others who are keen on learning Madhubani painting. I’m myself learning each day and have fair share of flaws. However, if I can help or inspire others in their creative journey I will be most happy.

If you like intricate art forms, do have a look at how to draw mandala? If you are familiar with joys of coloring then this free printable coloring page might interest you as well. I keep on updating art related post on Bhaili.  You can subscribe to this blog for regular updates.

So, don’t forget to pour in your suggestions and feedback in comments. Your response will encourage me in this endeavor.

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Samosa with Gram Flour Filling

In every family, there are some traditional snacks and savory items that are certain to be made on festive occasions. It’s like these delicacies are must and rest is as per your wish.

In my family, on Diwali dry gram-flour-filled samosa is a kind of compulsory snack and it has to be made. It’s spicy, crunchy and goes very well with other festive food preparations. While I love potatoes and peas filled spicy samosa, this dry samosa is my husband’s favorite.

Dry gram flour filled samosa

If you compare this dry samosa with the ready-made store one, there is big difference in taste. Store ones have less filling with thick outer crust of refined flour. Moreover filling is loaded with too much of spices with not much taste of gram flour. However, if you ever make these samosas at home, I’m very sure you will forget the taste of store ones.

So, here is the easy step-by-step process for samosas with dry gram-flour filling.

Ingredients for samosa dough (for outer crust)

  • Wheat flour: 1 cup
  • All-purpose flour: 1 cup + ½ tbsp
  • Oil: ¼ cup
  • Salt: 1tbsp

Ingredients for filling

  • Gram flour (besan): 2 cup
  • Oil: ¼ cup
  • Salt: 1 1/2 tbsp
  • Black salt: ½ tbsp.
  • Amchur (dry mango powder): 2 tbsp
  • Heeng (asafoetida): 1 pinch
  • Roasted cumin seed (jeera) powder: 1 tbsp
  • Red chili powder: 1 1/2 tbsp
  • Black pepper: ¼ tbsp
  • Garam masala: ½ tbsp

Procedure for samosa dough

  • Sieve together both the flours (leaving aside ½ tbsp) and salt.
  • Add oil and fix well with fingers.
  • Add water in small amount and knead the dough. Texture of dough will be firmer than chapatti dough.
  • Cover the dough with damp muslin cloth and let it rest for 10 minutes.

Procedure for gram-flour filling

  • Heat oil in heavy bottom skillet.
  • On low flame, roast gram flour in it. It will take approximately 15 minutes for the mentioned quantity. Pleasant fragrance of roasted gram flour will indicate that it’s time to take it off the flame.
  • Add salt and other spices and mix well. Filling is ready. You can taste the filling and adjust its taste according to your choice.

Samosa dry gram flour filling

Procedure for filling and folding samosa

  • In a bowl take ½ tbsp of remaining flour and add 2 tbsp of water to make a thick paste. This paste will be used to seal the edges of samosa.
Dry samosa folding process
Samosa filling and folding process
  • Divide the dough into roughly 15 small balls of equal sizes. Roll each dough ball into oval shape chapatti and then cut it along the center (image 1).
  • With help of finger apply paste on edges (straight as well as curved) and join the edges to make a cone. Add spoon full of filling in cone and gently press the edges to seal the samosa (image 2, 3 & 4).
  • Now make two more folding on corner edges to give a proper firm shape (image 5).
  • Repeat the same filling process for each samosa.

Procedure for frying

  • Heat oil in heavy bottom skillet and deep fry samosa on medium heat till they turn golden.
  • Drain them on an absorbent paper and samosas are ready to be served.

Dry gram flour filled samosa

You can serve them with green mint chutney and tamarind jaggery chutney. These samosas taste wonderful with garlic chutney as well. Store in an air-tight container, and you can easily enjoy these delicious samosas for 15-20 days.

Moong dal tikki and chana dal pakora are also good tea time accompaniments. These snacks are easy to make and taste wonderful.

I know reading the whole process may sound little time-consuming and tedious snack. But trust me, once you make these samosas you will look forward to making them again. You can have this wonderful snack option with tea or coffee as well.

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Instant Moong Daal Halwa

Diwali is the busiest time for us ladies. So much work – shopping, decoration, gifts to be packed, food preparations etc. However, when it comes to food preparations for Diwali, I look forward more to desserts.

In this busy festival time, I try for dessert that’s easy to make and gets ready quickly, as there are other delicacies to be made as well.

I have grown up having moong-dal halwa on Diwali. My family Diwali celebration is incomplete without desserts like sweet boondi, gulab-jamun, chandrakala and of course this lip-smacking halwa.

Instant moong-dal halwa

So, below I have explained the process of making quick version of traditional moong-daal halwa.

Ingredients for moong dal halwa

  • Moong dal (green gram spilt): 1 cup
  • Mawa/khoa: ¾ cup
  • Sugar: ¾ cup
  • Ghee: ¼ cup
  • Milk: ¼ cup
  • Cardamom powder: 1 tbsp
  • Almond flakes: 1 tbsp
  • Pistachio flakes: 1 tbsp

Process

In the usual version, moong dal is soaked for few hours and then ground to fine paste. However, this paste being sticky, takes longer time to cook which is a tiring process.

Here, in this easy version I have used dry moong dal. No soaking of dal is required, just grind dry moong dal to coarse powder.

Moong-dal powder for halwa

  • Heat ghee in heavy bottom vessel and roast moong dal powder in it till it turns slight golden and you start getting roasted dal fragrance. It will take roughly 15 minutes on medium heat to get dal roasted.
  • Add mawa and mix it properly to break any lumps if any.
  • Add sugar, milk, cardamom powder and stir continuously. Mix for another 2-3 minutes and tasty moong daal halwa is ready.
  • If you don’t want mawa, you can replace it with 2 1/2 cups of milk.
  • Garnish with almond and pistachio flakes before serving.

Easy moong-dal halwa

If you are fond of dal preparations, you may also like moong dal tikki and farra (healthy meal prepared out of chana dal (bengal gram spilt).

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How to Create a Madhubani Painting Tree Planter?

Festive season is around the corner and everyone of us are look for ideas to decorate our homes. So, what could be better choice than using simple ideas to create functional decorative pieces.

Here I’m sharing an easy process using which you can create a folk art inspired planter all by yourself. Its  eco-friendly and cost effective too. You can use any waste jar to create this beautiful tree-planter.

DIY tree planter

In this pot, I have incorporated popular motifs of Madhubani art. Madhubani painting is a popular Indian folk art and anyone can learn it. You can read my post on How to do Madhubani painting in six easy steps to learn more about techniques of this art.

Materials required to transform a plastic jar to plant pot

  • Plastic jar
  • Ceramic powder
  • Fevicol (adhesive)
  • Old piece of cotton cloth of container size
  • Painting brushes: 1 flat and one fine tip round brush
  • Acrylic colors: white, brown
  • Clear varnish
  • Water

Process

First I will explain how I have created the base for this pot from an old plastic container.

  • Clean and dry the container before proceeding with further work. Measure and cut cloth as per the size of the container.

DIY tree planter - materials

  • In a bowl take ceramic powder and Fevicol in 3:1 ratio and mix it. Add small amount of water to make a thick paste.
  • Dip the cloth in this paste and evenly spread it on container. Make sure that cloth is spread smoothly all around or else you will find it difficult to paint.

diy-tree-planter-step3

  • Let it dry for few hours.

Coloring work

  • Now with the flat brush, apply base brown color all over. Again let it dry for 3-4 hours.

DIY tree planter - step4

  • Using fine tip round brush, we will now paint foreground motifs with white color. You can see more of madhubani motifs here and paint free hand as per your liking. You can even paint mandalas here if you enjoy creating mandalas. You may like to read post on how to draw mandala in six easy steps.
  • Apply 3-4 coats of clear varnish once the paint dries.

DIY tree planter

Note – Before planting any plant of your choice, do create a hole (approx 1 cm diameter) at the bottom of planter to allow water drainage.

I truly enjoy creating such small personalized home decor and gifts. You can also check how I created this personalized door nameplate and key-holder.

Adding such homemade pieces makes house our home and creates homely feeling. I hope you enjoy creating this easy planter.

Ask me if you have any doubt while creating this pot or while practicing Madhubani art. I will be most happy to help. Thanks for reading and hope to see you here again.

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Sugarless Healthy Peanut Laddoo

I wanted to make a healthy prasad on Navaratri, so was thinking what to make. I had already made healthy ramadana (Amaranth laddoos) and easy-to-make coconut laddoos. Peanut chikki was also made as prasad, so this time I wanted to make something with no added sugar (only natural sweetener) in it.

Few days back my daughter’s pediatric had suggested to give her peanut and jaggery laddoos as these are healthy and good for growing kids. So, it was in back of my mind to try peanut laddoos.

Therefore, the idea of making peanut laddoos popped up. However, I wanted to try this recipe without sugar and jaggery with only natural sweetness of dates (khajur). However if you want you can add some jaggery for additional sweetness.

Sugarless healthy peanut ladoos

The combination worked really well and laddoos turned out to be super yummy. This Navaratri week itself I have made them thrice. Due to its brown color, my daughter also enjoyed it assuming it to be some kind of homemade chocolate balls. 🙂

These laddoos are nutritious bite-size snack option. Being full of protein and instant source of energy, you can easily call them power-pack laddoos.

These laddoos can be made with just five minutes of cooking with only four ingredients required. So, here is the list of ingredients for these yummy laddoos:

Ingredients

  • Roasted Peanut: 1 cup
  • Dates puree: ½ cup
  • Desiccated coconut: 2 tbsp
  • Milk: ¼ cup

Procedure

  • Soak seedless dates in milk for 2 hours. Grind (in mixer) to make its puree. If you have dates with seeds, just remove seeds before grinding and make paste of it. If dates are dry you can soak them overnight in water or soak them in milk and keep them in refrigerator.
  • After roasting peanuts, remove their skin by rubbing between hands. Grind them and make a coarse powder. It’s perfectly fine if there are some small peanut pieces left in the powder.
  • In a heavy bottom skillet, bring together peanut powder and dates puree. Keep mixing on low heat. In 10 minutes you will notice mixture leaving sides of skillet and is ready to shape.
  • Bring it off the flame and let it slightly cool down (it’s too hot to shape laddoos). Apply small amount of ghee on your palms as it will prevent your skin from burning. With help of spoon divide mixture into equal parts.
  • Now by placing each individual portion between your palms, shape them into balls.
  • Spread desiccated coconut on plate and roll each ball on it. Dry coconut gives these laddoos a nice texture.
  • After making all laddoos, transfer them to a container and keep them refrigerated. They stay good for 15 days.

Sugarless healthy peanut laddoos

Since I made these laddoos as Prasad, I have put few holy basil (tulsi) leaves before offering to God. According to Hindu practice, while offering prasad to God we add few holy basil leaves as well.

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Ramdana Snack for Vrat

During Navratri some of us observe nine days’ fast and are always looking out for some easy to make vrat or upvas (fasting) food. Whole lots of variety of falahar (food for fasting) dishes are made these days. Endless food combinations with lot of creativity can be seen even on fasting days.

However, if you talk about me I believe in doing simple things and don’t prefer too much elaborate cooking during fast. I prefer low-fried and simple eating during fast.

So I came up with this idea of making and storing amaranth (ramdana or rajgira) and dry fruits snack before navratri.  I particularly wanted to avoid using potato in this namkeen because potato is anyways used in lot of other vrat foods.

Rajgira snack for vrat

This type of dry snack is handy when sudden hunger pang strikes on fasting days.  Have a bowl of it with a warm glass of milk or masala chai and you are relieved from sudden hunger.

This amaranth or rajgira snack requires just 1 tsp of ghee and that too without frying. It’s quite healthy and can be had as regular snack as well. In fact, it’s a better option for kids as evening snacks than giving them packet of unhealthy snacks full of fat.

Amaranth is no less than a super-food with lots of health benefits. You may also read my post on ramdana (amaranth) ladoo with jaggery, which is another healthy snack that we can easily include in our daily eating.

All right, so here is the list of ingredients for this easy-to-make ramdana namkeen for vrat.

Ingredients

  • Puffed ramdana (amaranth): 1 cup
  • Roasted almonds: 2 tbsp
  • Roasted cashew: 2 tbsp
  • Roasted peanuts: 2 tbsp
  • Roasted makhana (Euryale ferox): 2 tbsp
  • Dry coconut (small pieces): 1 tbsp
  • Raisins: 2 tbsp
  • Few curry leaves
  • Rock salt (optional): 1 tsp
  • Ghee (clarified butter): 1 tsp

Procedure

  • In a heavy bottom skillet, roast almonds, cashews, peanuts, small dry coconut pieces and makhana on low flame. Continue roasting on low flame till they turn golden and crisp.
  • I didn’t used ghee for roasting, however you can if you like. After cooling, cut roasted almonds, cashews and makhana into halves.
  • Heat ghee in a small skillet and temper curry leaves in it. For tempering, heat the ghee very hot, then reduce to medium and then add the curry leaves. You will know tempering is over once leaves get dark and change color.

Normally in vrat food, we use ghee in cooking. I make ghee at home from malai or chhalii formed on the top of milk. You can read my post on how to make ghee in microwave to know the easy process I follow to extract ghee.

  • Let curry leaves cool. After cooling, crush the leaves by hand. Curry leaves makes this snack flavorsome and fragrant.
  • Bring everything together in a bowl and add the tempered curry leaves, rock salt and mix well.

ramdana-vrat-recipe

Store it immediately in air-tight container to maintain its crispiness. This healthy snack stays good for a month.

People observing fast in India abstain from regular salt and have rock salt instead. If you are making it as a regular snack and not as fasting food, then you can add regular salt too.

While tempering curry leaves you can also add green chilies. Since, my daughter is fond of munching this snack, I avoid adding chilly in it. 🙂

ramdana-falahar-recipe

You may also like to read vrat related recipes like easy rabdi, coconut ladoos. I have written about sugar peanut chikki as well as jaggery peanut chikkis.

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Egg-less Banana oats-Pancakes

There are times when we look for a healthy meal option that gets ready in jiffy and is filling too. It also brings a change from same old regular preparations. This is where egg-less banana and oats pancake becomes helpful.

Some days, my daughter wakes up little late for her school and not much time is left to run behind her for milk and breakfast. This is when these pancakes come really handy. In these whole wheat pancakes, milk and curd is used, so it becomes a good alternative to separate portion of milk and regular breakfast dish.

Eggless banana-oats-pancakes

Even on weekends, when we are going out and know it will be late for lunch then these pancakes becomes a good brunch idea. I usually make some extra and even pack along while going out. Whenever going out, I’m in habit of keeping some home-cooked food for my daughter.

So, here is the list of ingredients for easy and healthy banana pancakes recipe. Quantity mentioned here makes 7-8 medium sized pancakes.

Ingredients

  • Whole wheat flour: ½ cup
  • Roasted oats: 1/3 cup
  • Banana: 1 big size
  • Desiccated Coconut: 2 tbsp
  • Curd: ½ cup
  • Milk: 1 cup
  • Honey: ¾ cup
  • Cinnamon powder: 1 tsp
  • Cashew powder: 1 tbsp
  • Fennel: ½ tsp
  • Ghee (clarified butter) for cooking
  • Glazed cherries: 4-5

Process

  • Take banana, desiccated coconut and mash it with the help of a fork.

Healthy banana-oats-pancakes

  • Bring together all dry ingredients in bowl.  Add honey, curd and mix properly.

Eggless banana-oats-pancakes

  • Start adding milk to form a batter with thick consistency. If batter is still thick even after adding 1 cup milk, you can further add 1-2 tbsp milk to it. Adjust quantity of milk according to thickness of batter.  Make sure there are no lumps in batter.
  • Cover and leave the batter for 10 minutes before proceeding to make these soft and scrumptious pancakes.

If you notice, no baking powder or baking soda is used in these pancakes. As I make these pancakes especially for my daughter, I deliberately avoid baking powder. Banana, curd and milk make these pancakes soft. The best part is these pancakes remain soft even after cooling.

  • Heat an iron girdle on medium heat. Once the girdle is hot, grease it with some ghee and switch off the flame. Let the girdle cool once. Again heat the girdle and take a ladle full of batter and spread on hot iron girdle. This heating and cooling the girdle will prevent the pancakes from sticking on girdle or getting burnt.
  • Drizzle few drops of ghee around the pancake. I have used generous amount of ghee as it is good for brain development of kids. Depending on your choice, you can reduce the amount of ghee or not use it at all.

Eggless-banana-oats-pancakes

I make ghee at home from malai or chhalii formed on the top of milk. You can read post on how to make ghee in microwave to know the easy process I follow to extract ghee.

  • After a minute or two, you will notice pancake on girdle is all bubbly and edges have become dry. With the help of broad spatula, flip it to cook it on other side too. You will get some nice golden brown layer and sweet cinnamon smell filling your kitchen.
  • Before serving, pour honey or any sweet syrup of your liking. Fresh fruit and yogurt also taste good along with pancakes. Since my daughter love cherries, I sprinkle few pieces of it before serving her.

Eggless-banana-oats-pancakes

If your kid is not fond of fennel seeds or cinnamon, you can skip these ingredients. You can add cardamom powder instead.

I hope you try these healthy pancakes and it’s loved by your child and all in the family. It would be great if you can let me know your feedback on it.

My side tip: When kids are in the phase when they just don’t want to drink milk, the recipe that comes handy is egg-less cottage-cheese muffins. Cottage cheese is nutritious and can be given to kids in variety of forms. You can easily make Cottage-cheese at home. If kid has liking for pasta and pizza then you can also try Italian veggie potato which also uses cottage cheese in its preparation and is quite healthy too.

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