Easy-to-make Tomato Chutneys

It’s popularly said, “make hay while the Sun shines”. I say make tomato chutneys when you have ripe red tomatoes available in abundance. 🙂

In winters tomatoes are available at quite a reasonable price. Apart from making pizza sauce, I regularly make these two varieties of tomato chutney in winter. These chutneys add extra flavor and taste to simple meals.

The first traditional sweet tomato chutney taste wonderful with multi-grain paratha or stuff paratha’s. While the spicy and sour one goes well with kebabs, pakoras and samosa.

So here is the list of ingredient for the traditional Marwari sweet tomato chutney or tamatar ki lungi as it’s called in my family.



  • Tomato: ½ kg
  • Green chilly: 2 finely chopped
  • Ginger: ¼ inch
  • Mint leaves: 5-6
  • Raisins: 1 tbsp
  • Fennel seeds: ½ tsp
  • Mustard seeds: ¼ tsp
  • Cumin seeds: ¼ tsp
  • Asafoetida: ¼ tsp
  • Salt: ½ tsp
  • Turmeric powder: ¼ tsp
  • Jaggery: ¼ cup
  • Ghee: ½ tbsp.


I know you must be thinking these many ingredients for a chutney? But trust me this chutney has some amazing taste and you must try this.

  • Roughly chop tomatoes and finely chop chilies.
  • Heat ghee and add mustard and cumin seeds.
  • Let seeds crackle and then add fennel seeds and asafoetida.
  • Now add chopped chilies, stir it and add chopped tomatoes.
  • Add salt and turmeric powder, reduce the flame to minimum and cover the tomatoes. Cooking covered on low flame for 10 minutes will make tomatoes tender.
  • Now add grated ginger, raisins and mix well.
  • Add 1 cup of water and jaggery. Let water boil and simmer it on medium flame for few minutes. You will get chutney with thick consistency.
  • Take it off the flame and garnish it with chopped mint leaves.
  • Sweet tomato chutney is done and ready to be served.


  • Jaggery can be substituted with sugar, also you can adjust sweetness per your taste. Since this chutney has water content, it doesn’t have a long shelf-life and may not last for more than a week even if kept in refrigerator.

Sour and Spicy Tomato Chutney

I learned this spicy tomato chutney from one of my bhaili’s mom. It has south-Indian taste to it and is amazingly delicious.


Here are ingredients of this simple and spicy version of tomato chutney.


  • Tomato: ½ kg
  • Ghee (clarified butter): 2 tbsp
  • Red chili powder: ½ tbsp
  • Asafoetida: ¼ tsp
  • Salt: ½ tsp
  • Turmeric powder: ¼ tsp
  • Mustard seeds: ½ tsp
  • Few curry leaves


  • Roughly chop tomatoes.
  • In a heavy bottom skillet, add tomatoes, salt and turmeric. Mix well and cook tomatoes covered on low flame for 15 minutes. After 15 minutes tomatoes will turn tender and you will get a paste kind consistency. Evaporate any excess water and then take it off the flame.
  • In this chutney, flavor comes from tempering of spices. Keep all ingredients ready while tempering to get the best flavor.
  • In another skillet heat ghee on medium flame. Make sure heat is not high or spices will burn. In hot ghee add mustard seeds, asafoetida, curry leaves. Take it off the flame and immediately add chili powder.
  • Add these tempered spices in cooked tomatoes and mix well.

Spicy tomato chutney is ready. I told you this chutney is pretty simple.


This chutney stays good in refrigerator for up to a month. However, I usually prefer making in small batches for a week or so. Some of my friends make it in large quantity and relish it even for a month.

You can replace ghee with any oil of your choice.

If you are looking for other chutney recipes then do check mint chutney, tamarind and jaggery chutney and garlic chutney.

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Healthy sweet-potato dessert

At times its good to try different things and create some healthy food. Healthy eating is in everyone’s mind these days and we all trying to incorporate easy to make healthy recipes in our cooking.

I’m happy to share this sugar-free oats and sweet potato mithai that I made few days back. Honestly speaking I wouldn’t have used oats in preparing this sweet. Since I was running out of mawa I used oats in the filling.


Normally I always keep mawa in my refrigerator as my family is fond of mawa sweets like chandrakala, suji and gond ki barfee or parwal ki mithai.

I was glad with the taste and texture of rolls with addition of oats in it. Surprisingly family didn’t find out that it contained oats. I later on disclosed I have used oats. 🙂

Oats is very versatile and blends seamlessly. Like in this oats and banana pancakes kids won’t even come to know that this delicious and gorgeous looking pancakes have oats and banana in them.

Coming back to this desert I made it as healthy as possible. Like there is no frying, no sugar and no refined flour as well. Here is the list of ingredients and by having a look at ingredients you will realize what I’m saying is so true.


  • Sweet potato: 2 (medium size)
  • Cottage cheese: ¼ cup
  • Milk: ½ cup
  • Oats: 1/4 cup
  • Ghee (clarified butter):1 tbsp
  • Rose extract: 1/4 tsp
  • Honey: ¼ cup
  • Dry rose leaves
  • Almond flakes: 1 tsp
  • Pistachio flakes: 1 tsp


  • In a pan keep milk for boiling. Once milk start boiling add oats in it and steamer on low heat just like we make porridge. In 5 minutes oats will get cooked and porridge will be ready. Take it off flame when you get thick stick paste kind consistency.
  • Add cottage cheese, honey, almond and pistachio flakes and Mix it thoroughly. Once blended take it off the flame.

Cottage cheese can be easily made at home, you can read the how to make cottage cheese procedure. Cottage cheese is very nutritious and should be included in our diets. Kids simply love these healthy cottage cheese muffins.

  • Let few steam escape and add rose extract and dry rose leaves. Mix it so that rose flavor is well blended in filling. The filling is ready and will look like this. Taste of filling itself was delicious and tasted like dry rabdi.


  • Now we proceed for the outer layer of this healthy dessert. Clean and peel sweet potato. Make thin slices of sweet potato and soak them in water. Soaking in water will prevent slices from getting black.


  • Put one spoon of filling in center of each sweet potato slice and roll it.
  • Pierce a toothpick to secure the roll. Repeat the process and make as many rolls as you want.


  • Grease a baking tray with ghee or unsalted butter. Arrange these rolls in tray for baking brush these rolls slightly with melted ghee.
  • Preheat the oven @ 200C. Bake these rolls for 15 minutes.
  • On baking sweet potatoes will become tender. As each oven behaves differently you need to confirm if they are cooked by touching them. If they are under-cooked bake them for 10 more minutes.

Garnish them with rose petals before serving.


I hope you enjoy making these healthy dessert. If you are looking for sugar-free sweets do try these sugar-less peanut ladoo.

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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.


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


  • 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.


Ingredients for Orange Rabdi:

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


  • 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


  • 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.


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. 🙂


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. 🙂


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.


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.


  • 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


  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.


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.


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 and Egg-less banana walnut muffins as well.

Egg-less banana oats pancake makes a easy and healthy lunchbox recipe.

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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


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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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:


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


  • 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.


  • 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


  • 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.


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. 🙂


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.


  • 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


  • 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.


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.


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.

I’m really delighted as Bhaili.com will soon be celebrating its first birthday. Thank you all the readers for reading and appreciating the posts.

Do visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest. You may also subscribe to this blog by entering your email-id in EMAIL SUBSCRIPTION section (top of the right-hand column for desktop-readers and bottom of screen for mobile-readers).