Egg-less Whole-wheat Pistachio Cranberry Muffins

I have been away for a while, thank you for showing your concern and asking why there are no new posts from Bhaili. Feedback and encouragement from you all have brought me back here. 🙂

These awesome pistachio and cranberry muffins are perfect for festival time. If you are looking options of healthy bakes this festive season do try egg-less malpua muffins with orange rabdi. Instant gulab-jamuns and Instant moong daal halwa are good option if you want make something traditional in no time.

This is a super easy recipe to make healthy egg-less muffins bursting with natural flavors. Combination of pistachio and cranberry blend very well. When you take a bite of these muffins taste of pistachio is so evident even though no artificial essence is used. My husband said it tastes better than any pistachio barfi. 🙂

The best part about this bake is that its totally guilt free. Its made with whole-wheat and honey, additionally no baking soda is used. It’s totally a guilt free indulgence. If you prefer healthy guilt-free healthy baking try Egg-less Ragi cardamom cookies, millet flour and sesame seed cake, egg-less ragi flour orange cake.

Here is the list of ingredients.

Ingredients:

  • Whole wheat flour: 60 g
  • Cornflour: 20 g
  • Pistachio powder: 30 g
  • Butter: 50 g
  • Honey: 60 g
  • Baking Powder: ¼ tsp
  • Vinegar: 1/8 tsp
  • Milk: ¼ cup
  • Dry cranberry: 2 tbsp.
  • Pistachio flakes for garnishing

Procedure:

  • Roast pistachio on low heat for a minute. On cooling grind these to make fine powder. Roasting nuts prior to baking enhances their flavor.
  • Sieve flours, pistachio powder, baking powder for 5 times.

I know you must be thinking five times! Trust me extra sieving does make the difference. Sieving incorporates airs and makes these whole-wheat muffins rise well.

  • Beat butter and honey for a minute.
  • Add flour, vinegar, milk and fold them together to form a smooth batter.
  • Line the molds and pour in the batter. Sprinkle chopped cranberry and tap molds gently to release any trapped air. Bake in a preheated oven @ 160 degree centigrade for 20 minutes or until skewer comes clean.
  • Quantity mentioned above makes six muffins.

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How to make Jamun (black Plum) Jam

This juicy native Indian fruit is called by many names. It’s called jambul, black plum, Indian blackberry and so many other. Apart from mangoes, black plum is a popular summer fruit in India. Jamun has lots of medicinal and health benefits as well.

I was determined to make jamun jam this year and was waiting for the prices to come down. One day I asked my helper why are jamun so expensive this year. She said every-one is eating jamun these days and diabetics have them in plenty that’s why it’s expensive!

She is so right, people have come to realize its health benefits. It’s one of the fruits which you can have generously without much worry.

Health benefits of black plum:

  • This iron-rich fruit works magically as blood purifier.
  • Indigestion is common problem in summers and cooling properties of jamun works wonder to aid digestion.
  • This juicy pulpy fruit is loaded with vitamin C which builds body’s immunity and helps in fighting seasonal problems.

There are lots of other health benefits of this delicious fruit but its taste alone was the driving factor for me to make its jam. 🙂

Jamun’s jam making process is pretty simple. I’m sure after seeing its simple process you would surely like to make it.

Ingredients:

  • Jamun: 500 gm
  • Sugar: 250 gm

Procedure:

  • In a heavy bottom pan, put sugar and jamuns together on fire. Soon sugar will start melting and jamun will become tender and start releasing its juice.
  • Gently mash them. Burst of lilac color is so refreshing!
  • Once all plums are completely mashed and is all pulpy, remove the seeds.
  • Cook for further ten minutes, now the mixture will be little less runny and start to thicken.
  • It will thicken further on cooling, so remove from fire accordingly.
  • I like jam when it is full of fiber, so I don’t sieve it. If you want you can very well sieve it.
  • Once the jam is completely cooled, transfer it into sterilized glass jar and refrigerate.

jamun-jam

This jam has wonderful taste and is full of jamun flavor. You may add a dash of cinnamon, cardamom or lemon juice while cooking to make it more flavorful.

Jams taste will enhance as its mature. I’m using it in cake-filling and cupcakes and it tastes wonderful.

If you like combining fruits in bake you will surely like egg-less ragi flour orange cake and egg-less oats banana pancakes.

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Egg-less Ragi Cardamom Cookies

Ragi (Finger-millet in English) is a healthy gluten-free grain. Its also called nachni and is full of fiber and minerals like  iron and calcium.

People are now more aware about these alternative grains and their health benefits, and cookies and cakes are easy way to include these alternative flours in our diet.

Some time back I had shared recipes for delicious egg-less ragi flour orange cake and millet flour and sesame seed cake. Both these cakes are tasty and guilt-free indulgence.

Easy to make, these ragi cookies have nice crumbly texture (even after no use of baking soda). These healthy ragi cookies and whole-wheat coconut cookies can be a good companion of a glass of milk or a cup of masala tea.

egg-less-ragi-cookies So,here is the recipe for these easy egg-less ragi cookies:

Ingredients

  • Ragi flour: 1 cup
  • Whole-wheat flour: ¼ cup
  • Ghee: ¼ cup
  • Powdered sugar: ½ cup
  • Milk: 3-4 tbsp
  • Baking powder: ¼ tsp
  • Cardamom powder: ¼ tsp

Process

  • Sieve together baking powder and flour for two times and keep aside.
  • In a bowl take sugar and melted ghee.
  • Add flour and rub it with fingers and mix evenly. Proper rubbing and mixing flour with fingers will result in nice texture of cookies. In around 5 minutes flour will get collected.
  • Add milk to form a soft dough. Do not knead too hard.
  • Divide the dough in equal balls. This quantity will give you approximately 15-16 medium sized cookies.
  • You may use cookie cutter. Here I have shaped each ball by just pressing between palms.
  • Bake the cookies at 180°C in preheated oven for 15 minutes. Baking time differ from oven to oven, so keep an eye while cookies are getting baked.
  • Cookies will be soft and gooey when just out of oven. Let them rest for 5 minutes and then gently transfer them on cooling rack for further cooling. On cooling they will become firm and crisp.
  • Once cooled, transfer these healthy ragi cookies in an air-tight container, and they’ll stay good for 15-20 days.

healthy-easy-cookies

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How to make easy coconut cookies

These days I have been baking some healthy cookies. Some of the attempts have been really good while some were close to disaster.

However, of all the attempts, these crunchy and soft coconut cookies are the simplest and easiest to make. With a mischievous kid at home I’m always looking out for easy to make healthy recipes. 🙂

These coconut cookies are made of whole-wheat flour and without baking soda, making them perfectly suitable for kids. My daughter is fond of these soft coconut cookies and like to munch them along with cup of milk.

eggless-coconut-cookies

Kids normally like taste of coconut thus I often make these easy non cooking coconut ladoos.

If you are looking out for healthy recipes for kids you will definitely like cottage cheese muffins, millet flour and sesame seed cake and not to forget tasty egg-less ragi flour orange cake.

Coming back to these egg-less coconut cookies, here is the list of ingredients:

  • Whole wheat flour: 1 cup
  • Ghee: ½ cup
  • Powdered sugar: ¾ cup
  • Desiccated coconut: 1/2 cup
  • Milk: 3-4 tbsp.
  • Baking powder: ¼ tsp
  • Coconut extract: ¼ tsp
  • Rose petals: few

Procedure

  • Sieve together baking powder and flour twice.
  • In a bowl, beat sugar and melted ghee together for 2 minutes. You will notice sugar dissolving completely.
  • Keep aside 1 tbsp coconut powder and add rest of it in the bowl.
  • Further add coconut extract and flour in the bowl. Rub flour with fingers and mix evenly with ghee and sugar mixture. Proper rubbing and mixing with fingers will result in nice texture of cookies. In around five minutes flour will get collected.
  • Add milk to form a soft dough. You may require to add little more milk, it depends on flour to flour.
  • Divide the dough in equal balls. This quantity will give you approximately twenty medium size cookies.
  • You may use cookie cutter, here I have shaped each ball by just pressing between palms. Roll each ball in remaining desiccated coconut powder and give final shape. After giving shape, stick dry rose petal on each of the cookie.

easy-coconut-cookies

  • Bake the cookies at 180°C in preheated oven for 20 minutes. Baking time varies from oven to oven. So keep an eye while cookies are getting baked. On baking you will get nice golden color.
  • They will be soft and gooey when you take them out of oven. Let the cookies rest for 5 minutes and then gently transfer them on cooling rack for further cooling at room temperature. On cooling they will become crisp and crunchy.

healthy-coconut-cookies

Once cooled, transfer these healthy coconut cookies in air-tight container. These cookies stay good for 15-20 days.

I relish the combination of coconut cookies and healthy ragi cookies with my evening cup of masala tea. Do let me know how the cookies turned out. It’s always good to get your feedback.

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Egg-less Millet and Sesame Seed Cake

This Bhaili blog has opened a whole new window for me. I started writing on my blog to share what all I was doing, and eventually it also became a medium to see what amazing things others are doing too.

For me, earlier baking meant only all-purpose flour and refined sugar bakes. Now I know baking is such a wide term and cakes can be healthy too. A cake baked from healthy ingredients is going to be guilt-free indulgence just like this egg-less millet and sesame seed cake.

eggless-healthy-cake

I have used millet flour, jaggery, sesame seed and home-made ghee in this cake. For additional flavor and to make it more interesting for kids, I have added pomegranate syrup as well.

Millet flour, jaggery, sesame seeds, pomegranate are iron-rich ingredients. Hence, this cake is a good one if you are looking for iron-rich recipe.

So without any delay here is the list of ingredients I have used in millet and sesame seed cake.

Ingredients:

  • Millet (bajra) flour: 1 cup
  • Whole wheat flour: 1/3 cup
  • Jaggery: ¾ cup
  • Ghee (clarified butter): 2/3 cup
  • Milk: ¾ cup
  • Almond extract: ½ tsp
  • Black sesame (kala til) seeds: 2 tbsp
  • Baking powder: ¼ tsp
  • Baking soda: ¼ tsp

Process:

  • Dry roast sesame seeds on low heat for a minute and crush it coarsely.
  • Take both the flours, add baking powder, baking soda and sieve three times.
  • Take grated jaggery, melted ghee, almond extract in a bowl. With the help of electric beater beat it for 5 minutes, and you will get a liquid with smooth consistency.
  • Add sieved flour into this mixture and make a quick whisk by beater.
  • Add warm milk in it to get pouring consistency of batter.
  • Add crushed sesame seeds and gently fold it in batter.
  • Pour this batter into a greased tin and bake it in pre-heat oven at 180° C for 30 minutes.
  • After 30 minutes, check by inserting a toothpick in center. If the toothpick comes clean it means cake is cooked or else cook for another 10 minutes at 160° C.

Wait for 15 minutes before you invert cake on wire rack for further cooling. Attempting to unmould in hurry can break the cake.

This cakes tastes good all by itself but combination of pomegranate syrup made this humble millet cake a bit glamorous. After all who doesn’t like a bit of glamour in life. 🙂

Millet-cake-with-pomegranate-syrup

Ingredients for pomegranate syrup:

  • Pomegranate juice: ½ cup
  • Sugar: ½ cup
  • Water: ¼ cup

Process

Add all the ingredients in a heavy bottom vessel and keep on a medium flame. Reduce the liquid to half. It will take roughly 20 minutes.

I had kept syrup for boiling while I was baking cake kept an eye on both.

If you bake cake regularly you will notice difference in texture of this cake as compared to refined flour cake. Millet flour gives it a slight airy feel.

eggless-millet-seasam-seed-cake

Add small amount of pomegranate syrup once the cake has cooled. You can even add syrup just before serving.

This cake stays good in refrigerator for 3-4 days. Meanwhile, if you are looking for other options in healthy cakes, you can also have a look at cottage cheese muffins and egg-less banana and walnut muffins.

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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.

Sweet-potato-baked-dessert

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.

Ingredients:

  • 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

Procedure:

  • 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.

oats-sweet-potato-mithai-filling

  • 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.

Sweet-potato-slices

  • 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.

sweet-potato-dessert

  • 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.

sugarless-sweet-potato-dessert

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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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.

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.

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Egg-less Cottage-cheese Muffins

In this post I am going to share the recipe of egg-less cottage cheese muffins that I make at home. These muffins are super easy to make and healthy too.

Egg-less Cottage cheese muffins

Made of milk, cottage-cheese, honey and whole wheat flour, these muffins become really handy when I’m not in mood to run after my daughter with glass of milk in my hand. I can easily let her enjoy these healthy muffins. Being filling, these muffins are perfect choice for breakfast or evening snacks.

Why I love cottage-cheese so much?

I find home-made cottage cheese or paneer as we Indians call it really versatile. As an ingredient in recipe, it blends seamlessly without dominating the recipe.

I replace it in most of my recipe which requires other ready-made cheese, be it home-made pizza or Italian veggie potato. Cottage cheese makes food nutritive bringing in protein and calcium with it. In this recipe, cottage-cheese made these muffins moist and gave them a perfect crumbly texture.

I make cottage cheese regularly at home and you will always find a bowl of it in my refrigerator. It’s easy to make at home and it’s fresh and cost effective when it’s home-made.

I have made these muffins in convection mode of microwave, so you can try it easily even if you don’t have OTG in your home. So, here is the list of ingredients easily available at home. Proportions mentioned here will give you 12 delicious muffins.

Ingredients

  • Whole wheat flour: 1 cup
  • All-purpose flour: 1/3 cup
  • Honey: ¾ cup
  • Ghee (clarified butter): 2/3 cup
  • Milk: 1 cup
  • Glazed Cherries: 7-8
  • Vanilla essence: ½ tsp.
  • Lemon juice: 1 1/2 tsp.
  • Baking powder: ½ tsp.
  • Baking soda: ½ tsp.

Procedure

Step 1

Sieve all the dry ingredients 4 times. Don’t be lazy in sieving the flour as it will give you soft and crumbly muffins.

Step 2

Take ghee and flour in a bowl and mix with your fingers to make crumbles of flour. I have used here melted home-made ghee. You can substitute it with any vegetable oil.

Since, I’m in habit of making ghee at home, I replace home-made ghee with oil in cooking whenever it’s possible. You can read about easy process I follow to make ghee from malai (cream) in microwave.

Step 3

Divide milk in two equal parts. ½ cup milk will be used to make cottage cheese while remaining half is to be used to make batter.

Step 4

Add lemon juice in ½ cup milk and heat it. Milk will curdle up in no time. Take if off the fire and keep it aside. Do not drain the cottage cheese as it will be used along with the healthy whey.

At this stage you can keep the oven for preheating at 180 degree centigrade. Till the oven gets heated you can finish the mixing process.

Step 5

Remove seeds and cut cherries into small pieces. Dust little bit of flour in cherries before adding them in batter. Dusting with flour will prevent them from sinking at bottom.  After dusting, add cherries to flour.

Step 6

Warm the other remaining ½ cup of milk. In a bowl bring together vanilla essence, honey, ½ cup warm milk and curdled milk.

Step 7

Electric whisk is not required. Just mix dry ingredients and wet ingredients all at once and stir quickly with help of a rubber spatula or a fork. Transfer the content of wet bowl into dry flour bowl and mix it. Don’t over mix, lesser the mixing strokes the better. Batter will be thick with small lumps.

Cottage-cheese muffins batter

You can even bake it in baking tin instead of making in muffin molds. Grease the tin with butter/ghee and transfer the batter in tin.

Step 8

Arrange the muffin liners in mold and pour in the batter in each mold. Fill in mold about ¾ full. Bake in preheated oven at 180 degree centigrade for 20 minutes or until top gets golden.

Every oven works differently, so keep an eye on muffins while baking. After the set time, test by inserting a toothpick in the center of a muffin. If tooth-pick comes clean, remove them from oven. If not bake for other 6-7 minutes. Give a little standing time of 10 minutes and De-mold them.

Healthy cottage-cheese muffins

These wholesome cottage-cheese muffins taste best when warm, the day they are baked. However they can easily stay good for 3-4 days in refrigerator. Just warm them before eating, as ghee in muffins gets hard after refrigeration.  However, I doubt if they last that long as they have never at my home. 🙂

Though my daughter is used to the fact that mummy takes pictures of food these days, it was first time I was taking pictures of muffins so she was quite eager to have them.  So, I had to quickly finish the photo session before they were finished by my daughter and husband.

Cottage-cheese muffinsIf you are looking for healthy recipes you will surely like Egg-less millet and sesame seed cake and Egg-less banana walnut muffins.

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

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Italian Veggie Potato

Last weak it was all about Holi festival, meaning lot’s of food and fun with colors. After having sweet Chandrakala and fried Spicy Samosas along with other festival food, today I was in mood to make something healthy and easy-to-make breakfast.

A look inside my fridge gave me a bowl of home-made cottage cheese (paneer) and some boiled potatoes. Just before closing the fridge I also caught glance of jar of home-made pizza sauce.

Last weak I got tomatoes at reasonable rate, so had made pizza sauce and kept it in fridge – it always comes handy. So, with these ingredients I thought why not try something new with Italian flavor.

Fortunately, the attempt was successful as it was loved by all in my family. Happy smiles on everyone’s face encouraged me to share this simple yet healthy recipe. It’s nutritious and if you have boiled potato and cottage cheese ready with you then it gets ready in no time.

Italian Veggie Potato

Here is the list of ingredients:

  • Chopped onion: ¼ cup
  • Chopped capsicum: ¼ cup
  • Chopped tomatoes: ½ cup
  • Chopped boiled potatoes: ½ cup
  • Cottage cheese: ½ cup
  • Pizza sauce: 1 tbsp
  • Olive oil: 1 tbsp
  • Oregano: ½ tsp
  • Black pepper: ¼ tsp
  • Salt as per taste

Italian Veggie Potato - Ingredients

Procedure

  • Toss the chopped onions, capsicum and tomatoes in olive oil on medium flame. Once the vegetables become tender, add chopped boiled potatoes. You can very well add vegetables of your choice. Anything like carrots, cabbage, olives, corn will also blend beautifully.

Italian Veggie Potato - Tossing

I had only these vegetables available today, so went ahead with these only. No matter how much I plan in night for the next day’s breakfast, what gets finally on table is decided once I get in kitchen and say good morning to fridge. 🙂

  • Add some pizza sauce. I have used home-made pizza sauce here. You can alternatively go with tomato ketchup as well. Mix thoroughly and add cottage cheese. Again, you can also add paneer cubes or cheese of your choice. It’s your dish, personalize it the way you want.
  • Sprinkle some oregano, black pepper and salt. Blend everything together and your dish is ready.

Italian Veggie Potato - Seasoning

Serve immediately. You can serve it with bread toast. In my opinion, this dish is versatile enough to be munched on its own or served as a side-dish or as a sabzi.

Italian Veggie Potato - ready to be served

I had leftover of this dish, so we had it in our lunch with multi-grain paratha and it tasted good.

If you happen to like it do suggest me a better name for it – I still feel it can be called something better. For me making a recipe is easier than naming it. So please help! 🙂

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