Monday 27 November 2017

Sugar free Dates and Nuts Ladoo

What do you think of when someone mentions winter? Heavy, itchy woolen clothes? Chapped lips and cracked heels? Sure winter is all of this, but did you also know that winter is the best season to improve immunity? During this time, people feel hungrier. Amazingly, the body engine works better in the winter and foods are better digested. This aids in providing more nourishment to the body. 

So how does one boost immunity during winter? As we are aware, immunity-boosting foods are those that are fresh, organic, easy to digest,pure and wholesome. These include fresh vegetables and fruits/dry fruits, dairy products, nuts/oil seeds, whole grains/legumes and ghee. Besides these, some spices also have anti-microbial properties that protect us from colds and infections. They also act to increase digestive enzymes and cellular metabolic function, and ensure complete assimilation of nutrients.

In winter, our body craves for rich food which provides warmth along with nourishment. We need warming foods to satisfy this craving. Any vegetable that takes time to grow, and in which the edible part grows beneath the surface of the ground is usually warming and a good vegetable to eat in winter. Certain dry fruits (dates), nuts and oil seeds (sesame seeds) are also warming. It is also a time of the year when you may want to eat more spices than in the summer months. 

Dates are warm in nature and are highly recommended in the winter months. Not only are they a good source of fibre, iron, magnesium, calcium and vitamins (C and B3), they are also a good source of energy. Consume them as they are or as a barfi or ladoo, pulp or added to milkshakes and smoothies. Those Dates and nuts ladoos are all time favorite at my home. In every winter season mom used to make them for us, and we used to have them early in the morning when we were leaving for school. Still I have that taste in my mouth of enjoying that yummy date and nuts ladoo. She used to make some rolls too, sending this recipe to our 120th #Foodiemonday #Bloghop event, and this time we are back with #winterrecipes. check out the recipe blow and enjoyyyy these ladoos.


4 tbsp Almonds, chopped
3 tbsp Cashews, chopped
2 Dates
2 tbsp Raisins
2 Tbsp desiccated coconut
1 tbsp Ghee
2 tbsp Walnuts, chopped
1 large pinch Cardamom Powder


1. First chop the almonds, cashews, walnuts finely and keep aside.

2. Remove the seeds from the dates and using a food processor or grinder pulse the dates in small batches.

3. Heat up 1 tbsp ghee in a non stick wok and shallow fry Almonds and Cashew nuts on low to medium flame. You will get nice aroma from the nuts. Keep stirring for 1-2 minutes or until cashews turn light pink. Drain and remove from the wok and keep aside.

4. In the same ghee now roast the Walnuts for about a minute or so.

5. At the end add the dates in the wok, Mix properly and put off the flame. Now add the roasted nuts followed by Cardamom powder and desiccated coconut. Mix everything nicely and allow the mixture to cool down for 5 minutes. Once the mixture cools a little, mix it with hands to form a dough.

6. Pinch small portion and roll out into a small gooseberry shape ball between the palms. Repeat the same for all the Ladoos. You may make big ones or small bite size depending on your choice. Keep them in an air tight container. Serve with warm milk as a healthy and filling Breakfast.

Monday 20 November 2017

Goli Bajji

Udupi cuisine is a cuisine of South India. It forms an important part of Mangalorean cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine has its origin in the Ashta Mathas of Udupi founded by Madhvacharya.

Udupi cuisine comprises dishes made primarily from Grains, Beans, Vegetables, and Fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. Mangalore Bajji or Golibajje is an Indian fried food made from various flours and curd.

The main ingredients used to make Mangalore Bajji include maida, curd, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, curry leaves, and salt. The ingredients are thoroughly mixed to form a hard batter, then shaped into a small ball and deep fried. It is often served with chutney, Mangalore bajji is also known as goli baje. The cuisine is heavily influenced by the variety of fruits and vegetables available in the rich forests of western ghats. The ingredients like tender bamboo shoots, colocassia leaves, turmeric leaves, raw jackfruit are easily found in the Sahyadri ranges. Steaming is the favored method of cooking in Malenaadu. More often than not, there is little use of oils in malenaadu cuisine. I followed this recipe from Cook with smile. This is our 119th Foodiemonday bloghop event and this time we are back with Udupi Cuisine. Check out the recipe of mangalore bajji and enjoyy them :)


    1 cup Maida All purpose flour
    1 Tbsp Rice flour
    1/2 cup sour curd
    1/4 tsp Baking soda
    2 - 3 Green Chilli, finely chopped
    1 tsp Ginger grated
    1/2 tbsp Coconut pieces very finely chopped
    Curry Leaves, chopped
    a pinch Asafoetida/ hing
    Salt as required


1. Add maida, and rice flour in a mixing bowl. Add sour curd to form a thick batter. If curd is not sufficient, you can add some water but the batter should be still thick.

2. Keep aside the batter for fermentation preferably 2-3 hours. A setting time of this long is the authentic way of doing it.

3. Once the setting time is over, to the batter add chopped green chilli, ginger, curry leaves, coconut pieces, hing and baking soda.

4. Meanwhile in a heavy bottom vessel or kadai, heat oil. Also keep a bowl with water ready to dip your hands in it.

5. Before dropping the batter into oil, check the consistency. The batter should be that thick that it should fall slowly from spoon.

6. Once the oil is ready for frying ,wet your fingers; take a small amount from the batter drop it in the oil. Repeat the same to drop 4-5 golibajjis at a time in the oil and wet your fingers each time to get a nice round shape.You will observe that goli bajji will bloat and start floating in the oil.

7. fry on medium flame on both sides until the bajjis turns golden brown. Remove the Bajjis from the oil and place it on a tissue paper.

Serve hot goli bajji with coconut chutney or tomato ketchup and enjoy ..

Monday 13 November 2017

Kathiyawadi Khichdi

Khichdi or khichri, is a dish from the South Asia made from rice and lentils (dal), but other variations include bajra and mung dal khichri. In Indian culture, it is considered one of the first solid foods that babies eat. Hindus, who avoid eating grains during fasting, eat Sabudana Khichadi made from Sago. It was mainly the dish of bihar The Kichri is a salty porridge. Dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk. Khichdi was the inspiration for the Anglo-Indian dish kedgeree, and is also commonly considered to be the inspiration for the popular Egyptian dish, kushari.

Khichdi is a very popular dish of Suratis in southern Gujarat. It is served with special kadhi and adon dishes such as Surati undhia and ringan na ravaiya. In Bharuch district, khichdi is rice cooked with turmeric to make it yellow, served mixed with kadhi, a thin sauce made from gram flour, curry leaves, cumin, and mustard seeds and eaten as an evening meal.

Khichari is the traditional diet and a daily meal of Kutchi people, and they can make several varieties of dishes using khichari. Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is especially popular amongst many who follow an ayurvedic diet or nature cure. This kathiyawadi khichri is most popular, Its made with lots of vegetables, dry spices, dry fruits And serve with kathiyawadi kadhi, or with Curd. 



3 Tbsp Oil
2 Tbsp Ghee
1 tsp Mustard seeds
1 tsp Jeera
a pinch Asafoetida
1/2 Cup Tomato
1/2 Cup Onion
1 Tbsp chopped garlic
1 bay leaf
2-3 Cloves

1 Cup Rice
1/2 Cup chopped Beans
1/2 Cup Green peas
1 medium Brinjal
3 chopped Green Chili
2 tbsp Red chilli
Salt to taste
1/2 tsp Garam masala 
1/2 tsp Turmeric powder

1. Peel and chop the onions, beans, Brinjal, tomato and green peas.

2. Wash and chop the green chilies. Peel and mince the garlic.

3. Clean, wash and chop the coriander leaves. Wash and soak the rice for half an hour. Drain the water. Fry onions in a combination of ghee and oil. When the onions are light brown add the cumin seeds, bay leaf, cloves, minced garlic and green chillies.

4. Then add the red chilli powder, turmeric powder, mustard seeds and Garam masala powder. Fry for a while, put in the rice and fry for 2-3 minutes. Add beans, green peas and brinjal to it. Pour in warm water till it is about two inches above the level of the rice.

5. If the water dries up, more warm water may be added. Add salt and hing. When the water starts bubbling, lower the heat and simmer till rice is cooked. Sprinkle coriander leaves on top before serving.

Serve hot with Kadhi or curd.

Monday 6 November 2017

Fluffy Corn Pancakes

A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.

The pancake's shape and structure varies worldwide. A well-known variation, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings, sweet or savory can also be used. When potato is used as a major portion of the batter, the result is a potato pancake. Pancakes may be served at any time of the day with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips. But at some places it is considered as a breakfast. These Fluffy Corn pancakes are made with sweet corn and some amount of cornmeal. Too delicious to enjoy in your breakfast or in anytime.

I have tried these pancakes first time, normally at my place, Himanshu and Prisha they both dont like pancakes, Even There's No for chocolate or sweet pancakes also. So its better to make Lil sweet and savory pancakes. Early morning, In prisha's lunchbox two small pancakes with some fruits, and her favorite chocolate muffin. Now, fingers crossed that she will finish her lunch box or not ;)  Well, I personally liked these delicious pancakes. This is for our 118th Foodiemonday Bloghop event, As this time we are back with #pancakes theme. My contribution for this event is this Fluffy Corn pancakes. Check out the recipe below and enjoyy!!! :)


2 Tbsp butter
3/4 cup Corn kernels, Crushed
1/8 teaspoon salt
1/8 tsp black pepper
1/8 tsp chili powder
1 1/4 cups buttermilk
1/4 teaspoon vanilla extract
1 tablespoon sugar
3/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda


1. Melt butter in a griddle pan over medium heat. Add corn and saute for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet.

2. Take a Bowl and whisk buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and salt black pepper and chili powder. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance.

3. Reheat your skillet or saute pan to medium. Brush the pan with butter and Put round Cookie cutter on pan and pour batter until the cookie cutter is full. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. Repeat with remaining batter, and serve immediately with a salted butter or maple syrup if you have. ENJOYYY!!