Coconut Dalia chutney

This chutney goes with most of our south Indian dishes such as Idli, Dosa, Uttapaam and even Dhokla. Most of the dosa,idlis are  are on my Blog /channel made from urad daal, quinoa and Moong daal.  For gluten free please check details here 

So let’s make the chutney that goes great with it. Also freezes very well so you can have it handy anytime.

Simple easy and healthy recipe. Freezes very well to keep it handy for any time use.

Ingredients:

• 1 cup split roasted gram (known as Dalia or dahlia)
• 1 cup or 3/4 cup of fresh shredded or small cubed coconut
• (2 cups of coconut IF YOU USE  only coconut and no dalia)- details on the video plz watch.
• salt to taste
•  1/2 teaspoon of tamarind paste
• 1 teaspoon of green chilli ginger paste
• 2 whole red peppers for sautee
• 1 teaspoon of raw white split urad daal for sautee
• 1 teaspoon of mustard seeds
• (hing is optional- DO not use if you are making gluted free recipe)
• one teaspoon of extravirgin olive oil for Vaghaar (Sautee,phodni or tadkaa)

Method:

In a blender add all the coconut in first and break it down as much as possible. (Fresh coconut is the best to use for the chutney). Now add the dalia, a little bit of water,and blend a bit. Now add the salt,tamarind paste, the green chilli n ginger paste, nd blend well with a little bit of water. Add water as u need just a little at a time so the chutney does not become very watery. Remove from the blender and now let’s do vaghaar/phodni/tadkaa (sautee).  Pour it in a bowl and go to the stove.

Take one teaspoon of extra virgin olive oil and heat in a small (Vaghariyu) add mustard seeds,the split white urad daal seeds and the whole red chilli pepper(break it before adding to vaghaar). Now add hing.( SKIP hing if you need gluten free recipe). Add curry leaves at the end. Add the vaghaar to the chutney in the bowl and stir gently to mix. Enjoy with family and friends with Your Moong daal Idli, Dosa, Coconut dosa and Quinoa dosa.

Coconut Dalia Chutney

Remember to like, share and please pass it on to the next generation.

Until next time. See you soon.

Coconut Dosa.

When I was much younger and growing up in India, we had a wonderful neighbor lady from Mangalore who taught my mom all the south Indian recipes that I eventually learnt from my mom. Here is one of our family’s favorite.   For gluten free check details 

Coconut dosa is very easy, healthy and a tasty recipe from the south Indian platter. Best part is it can be used as a breakfast, brunch supper or even an afternoon snack. It is heavy enough to fill the stomach but also light enough to not over fill yourself. Try it. As a child I used to trade in this “recess” tiffin with my “Vagherela Mamra”. My friend loved my gujrati snack and I loved her south indian snack. It was a ten fifteen minute recess.in school Yes. So when my mom made it last week, I figured I could use the happy childhood memories as well. Here it is from my family to yours. Enjoy.

Ingredients:

• One cup split white urad daal
• Four cups of par boiled or plain rice
• 1/2 to 1 cup of small cubed or cut fresh coconut
• water to blend
• 1 cup water and 1 teaspoon oil for sautee
• salt to taste
• One table spoon dry sambhar (sambar) powder to sprinkle

Method:

Wash rinse and Soak the rice and daal overnight or at least for 6 to 8 hours. Then take a blender and crush the fresh coconut first as much as possible. Now add the mixture of soaked rice and daal to it little by little and make it into a fine paste.  Let it sit n rise for two to four hours max. Heat a griddle and  take the mixture of one cup water to one teaspoon of extravirgin olive oil for sautee in a small bowl. Use a laddle, spatula and brush to cook. Turn heat to medium low and lightly brush the wateroil mixture on the heated pan (Tawa or griddle). Pour about one  table spoon of batter in the center of the griddle and create a circular 8 to 10 inch circle with the large spoon/laddle. Be gentle and don’t make it too thin or too thick. Make it medium thickness and also be careful  not to press too much while creating the circle. This way you can get wonderful tiny holes as it is cooked. Watch the video closely to see the tiny holes on the dosa. This dosa cooks on medium heat only one side. No need to flip it over. It is also eaten soft not too crispy. Now if you wish you can sprinkle a litte bit of sambhar dry powder just before taking it off the stove. And done. Make any number of Dosa you like or serve one at a time as you cook.

Enjoy with Tomato chutney, Coconut-dalia chutney and /or sambhar. Any left over batter to be refrigerated for use the next day or so.

Coconut Dosa with tomato and coconut chutney.

Like, share, and remember to pass it on to the next generation.

Quick tip: Store the batter in the refrigerator and you can make the dosa as a quick snack, breakfast after school snack or brunch as well. Enjoy. Kids love it with ketch up or yogurt with a  pinch of sugar if you wish.

Labor day weekend and  Start to a healthy fall season and back to school days.

Oatmeal Bread N Hummus Veg sandwich.  Yummy, Healthy, Quick Easy vegetarian sandwich. Under ten minutes.

Ingredients:

• Oatmeal/Multigrain Bread slices 2 to 4
• 2 table spoons Hummus (Plain or roasted red peppers with pine nuts)
• Pinch of dried oregano leaves
• Pinch of crushed black peppers
• one cup thinly sliced seedless cucumbers
• one cup thinly sliced plum tomatoes
• one cup of baby spinach
• two slices of thin reduced fat provolone cheese(optional)

About Hummus:  Hummus is basically a paste made of cooked chick peas and various different spices are sometimes added to it. Plain hummus is also equally healthy. Most common ones we use in our family are plain hummus, roasted red peppers with pine nuts, or herb and garlic etc.  we can make our own as well (We will put it up on one of our upcoming video). Store bought is what what we use today. It is a great a time saver.

Method:

Spread a nice layer of hummus on two slices of bread. Now place a nice flat layer (watch video) of baby spinach on top. Place one slice of thin cheese before or after the spinach. Place a slightly overlapping layer of sliced seedless cucumbers on top of the spinach/cheese. Now place a nice flat thick layer of tomatoes. Try to fit as much veggies as you can in a flat layer slightly overlapping on each other so it stays in place when ready to enjoy. Now sprinkle some crushed black pepper and oregano leaves on top and cover with the other slice of bread which has hummus already spread on it. Cut in two or four triangles. Serve with a small quantity of baked pita chips and some baby carrots on the side. You can also wrap this sandwich for work, school or on the go. Make it the night before and keep for early morning take aways to work. Very filling healthy and tasty.

Repeat the process with a multi grain  bread slices if you wish. 

I try to stay away from any salt oil n vinegar for two reasons- One not very healthy and two- the samd wish will not turn soggy. It tastes crispy and fresh even after 6/10 hours in North east USA in the refgrigerator. Wrap it up snugly with wax paper and plastic wrap on top.

Oatmeal Bread N Hummus Veggie sandwich

Enjoy a glass of vegetable or orange juice or plain water or masala chai with it.

Enjoy, like, share and remember to pass it on to the next generation.

Gaajar Halvo (Carrot dessert)

Gaajar No Halvo

Gaajar no halvo is one of the simplest, easiest and tastiest of Indian desserts. Cooks in under 2o minutes. With the exception of sugar all ingredients are extremely healthy. So all in all it is the least quilt in the name of rich desserts. Add as little sugar as you wish and make is as healthy as possible Ingredients:

• 2/4 cups of shredded carrots
• 1 -1/2 cup of sugar
• 1 table spoon of ghee
• 1 cup of dry milk {carnation} powder (Mawa or khawa)
• 1 teaspoon of cardammom powder

For garnish

• 1 teaspoon of whole cardammom seeds
• 1 table spoon sliced/chopped almonds
• 1 table spoon of whole or half cashews
• 1 tablespoon of whole or chopped pistachios
• 1 tablespoon of golden raisins
• pinch of saffron (Optional)

Method:

Step 1

Cook the shredded carrots.  We can do this one of three ways.

1. Cook the carrots in a large pan, or
2. in pressure cooker 2 whistles(try to use a strainer pot or collander to place the carrots).
3. or in a pasta cooker with the strainer pot. Works great as the excess water drains itself).

Step 2

If you use a pressure cooker,or pasta cooker, then next step is to take a large pan and put the ghee in it. Add the cooked carrots in it.  Now go to Step 3. –In case you Cook directly on the stove (without pressure cooker) make sure to cook the carrots first with a little bit of ghee in the pan covered for a five to ten minutes on medium heat until soft and tender cooked. Now go to step 3.

Step 3

Add the dry milk powder or carnation powder{Also known as  mawa or khavaa} and the sugar. Sprinkle them evenly all around one at a time and stir well with each addition. Stir and mix all ingredients very well on low heat. This will take about five to six minutes.

Let the excess water evaporate mix and cool until it is a dry/moist lumpy texture. Now add cardammom powder and some of the cashews and almonds (keep half of the nuts for garnish on top). Cover and allow it to simmer for about one minute. Mix well and serve in a bowl or a plate. Top it with the garnish nuts. and enjoy with family and friends. This is a great dessert for anytime.

Just enough for a sweet tooth and light enough for a healthy diet.   You can add few drops of vanilla but I do not like to so I stay away for any flavors. Enjoy, like, share and remember to pass it on to the next generation.

Sandwiches(Healthy Vegetarian )

Housekeeping:   My vegetarian sandwiches now only include 12 to 15 grains/Multi grain bread, or 100% whole wheat bread or oatmeal bread.  Most of these following sandwiches would go great with a thin layer of sweet (Dates) chutney and green chilli n corriander chutney. You can add either both layers on each slice of bread, or one on each slice or just both layers on the bottom slice of bread. Some of them are great with red chutney as well. Enjoy and remember to share,like and pass it on to the next generation.

Tips for Healthy, filling and great tasting sandwiches:

• Use moderate amount of chutney spreads for great taste and keep the chutney spread a bit dry if you are going to wrap it for lunch time or for on the go. This also ensures the bread will stay dry and not get soggy when lunch time comes around.
• Keep a small amount of your chutney uncovered in refrigerator for a few hours or overnite. This will ensure to make it a bit more dry and better for spreading on the bread slices.
• Use a wrap of wax paper and double wrap with saran wrap it snugly to keep all ingredients in place and fresh n crunchy.
• Get a healthy drink with your sandwich such as V8,Orange juice,Mango juice, or Chaas or Buttermilk, (Occasionally lassi with less sugar), and Masala chai.
• Avoid any and all carbonated drinks with your sandwiches.
• Use Only baked chips with your sandwiches and always
• Use a piece of fruit with your sandwiches.

Let’s make those sandwiches.

• Aakhaa Mug ni heart healthy veggie sandwich Use both green and sweet chutneys
• Bataka Ni sukki bhaji ni veggie sandwich Use only red chilli chutney or green chutney.

  Bataka ni Sukki bhaji ni veggie sandwich

• Bombay sandwich with Pratibha’s healthy twist. Use only green chilli chutney

  Bombay veg sandwich with a healthy twist-By Pratibha Jani

• Misal Veggie sandwich (Healthy,hearty and filling)- Use both green and sweet chutneys

  Misal Veggie sandwich

• Oatmeal N Hummus veggie sandwich- no chutney

  Oatmeal Bread N Hummus Veggie sandwich

• Vaalor Ringan ni Veggie sandwich (Use red and greenchilli n corriander chutney)

  vaalorringan ni veg sandwich

Sukka Aakhaa Vaal ni sandwich-  Make sure to mash the vaal for even spread and use red green and sweet chutneys for best taste.

sukka vaal

•  Undhiya ni sandwich  One green chilli n corriander chutney is best to taste.

  Daanaa Nu Undhiyu-bread

• Chole sandwich. Once the Chole is ready make sure to mash them well for even spread on the sandwich. Use green chilli corriander  and sweet chutney for great taste.

  Chole

• Sukki choli   ni sandwich sandwich. Use green chilli and may be a little of the sweet chutney. 

  sukki chauli 2

• Faradi bataka ni veggie sandwich. Use only red chutney for this one.

  Faradi Bataka Nu Shaak

• Flower vatana Nu shaak   ni veggie sandwich. Use a little bit of green chutney. Make sure to mash the veggies for an even spread so it does not fall out.

  Flower vatana nu shaak1

Another Easy and healthy recipe.

Quinoa and Brown Rice Dosa Signature recipe By Pratibha Jani

Quinoa Dosa (Crispy healthy pancakes).

Ingredients:

• One cup Quinoa
• One cup brown rice or plain parboiled rice
• salt to taste
• one table spoon of extravirgin olive oil and one table spoon of water mixture in a bowl for making the dosa on the griddle. (Use cooking brush if possible so you use very little oil)

Method

Wash and rinse then Soak Quinoa and rice overnight or at least for 4 hours. Blend it in blender with water to get a nice medium thickness consistency paste for batter. Now allow batter to sit for about one to two hours if you like the taste of fermented batter. You can also just let it sit for a half hour and cook right away. Make sure to add salt just before cooking. Stir well.

Heat a large griddle on stove top and put a few drops of extra virgin olive oil n water mixture on it. Take a table spoon of the batter and drop in the center of the griddle and make a circular disc of 8 /10 / 12″ round or any size you n your family (kids) love. Also depends if you are using it for making take out lunches (use smaller sizes) or eat at home make large sizes.

Allow to cook on medium heat for one or so minute. The top looks cooked. Do not need to flip to the other side as it is pretty thin and crispy so cooked well both sides. Slowly turn it from one side and roll it gently to remove from stove and serve. Each dosa takes about one minute or so to make and this is an awesome tasty and healthy breakfast, lunch, brunch or snack and supper meal. Best of all it is also cripsy and made of QUINOA.

Quinoa N Brown rice Dosa

You can serve this with   :  sweet chutney- green chilli coriander chutney- coconut chutney- and/ or sambar (lentil soup).

Best of all, for all you Busybees out there, if nothing else this goes great with Plain yogurt and ketch up as well. Especially for younger kids as an afternoon snack in the fall.

So remember to enjoy, share, like

and pass it on to the next generation. We need a healthy future for us all.

Khuskhus kopra na ladoo(Ganpati Prasad Laadoo)

Khuskhus is – poppy seeds
Kopra- dry shredded coconut.
Ladoo- is sweet round balls (dessert) gujrati- લાડૂ

Typical traditional Indian Gujrati families always like and make wheat flour laddoos (sweet dish). This recipe takes some time to make but is very tasty. Yes it is very rich due to ghee/olive oil and a generous amount of gud (Gor) or jaggery. Yet, it is so worth it to be enjoyed on special occasion such as Ganesh Chaturthi. Laddoos are considered to be the most favorite sweets of Lord Ganesh and we also use this as an excuse to feed our own sweet tooth. Make sure to put the ladoos for prasad first.

So here is how we make it. There is a longer traditional version but I am trying to follow a much healthier and shorter version to make these Laddoos.

Video will follow as soon as I can but here is the written recipe in the mean time.

Ingredients:

• 2 cups of ladoo wheat flour (get the special kind that is already coarsely ground wheat flour for ladoo)
• 1 to 1 1/2 cup of finely mashed/crushed gud(gor) or jaggery(good quality)
• 1/2 cup of Ghee for making dough (I use extra virgin olive oil and works good for me)
• 1/2 cup skim milk for dough making
• 1 or 2 cups of ghee/extravirgin olive oil for deep frying
• 1 table spoon of cardammom seeds
• 1 table spoon of cardammom powder
• 1 table spoon of charoli seeds
• 1 table spoon of chopped almonds
• 1 table spoon of dry shredded coconut(optional)

Method:

Take the Ghaun na laddoo no Lot (Wheat laddoo making flour- it is coarsely gound for crunch) in a bowl and add some ghee/extra virgin olive oil to it. Start making dough by mixing gently and adding milk as you make the dough. Keep the dough gentl crumbly softly made. Now make small size ‘muthiya shaped balls” with your hands. muthiya shape is basically making a fist with the dough in your hand.

Now heat ghee/extra virgin olive oil in a pan and deep fry the muthiyas gently slowly on medium heat. Allow them to dry on a flat plate after deep frying. Once all muthiyas are dry, crumble them all into dry powder. Run it thru a seive or a blender ONLY if you feel you need the crumbly texture. You may not need to if you using the coarsely made flour. Now add ghee/(or extra virgin oilve oil) and very finely crushed or mashed gud(gor) or jaggery. Mix all these very well together and lastly add cardamom seeds, powder, almond seeds, pistachio powder/seeds and mix well again.

Once all the ingredients are mixed very well together, start making small round balls and line up in a plate or a tray. Add a little extra ghee if you have trouble moulding the ladoos. Once all the laddoos are done, take a small plate and spread some poppy seeds and the dry shredded coconut on the plate.

Take each laddo and turn it upside down to gently press the top part of the laddo ti stick to the poppy seeds/coconut mixture and put the ladoo back on the tray. repeat for all the ladoos. All done.   These Ladoos have a great shelf life of three days and then they can also stay in refriogerator for a few weeks.  In case you keep it refrigerated, remove from fridge and keep it out for a few hours and it tastes great at room temperature.

Goes great with tur daal or tuver ni daal.
Best by itself as well.
In most gujrati homes it is used as a substitute for the rotli, bhakhri or even puri.
Also as an additional item on the platter (dessert)

Ganpati prasad ladoos

Remember to offer your laddoos to Shri Lord Ganesh for puja / aarti first and then enjoy with family and friends.      

Always remember if you are short on time and cannot make this recipe a small piece of gud(Gor) or jaggery will serve just as well for ganpati prasad

Happy  Ganesh Chaturthi Everyone.

Today is my One year Anniversary starting this Blog.   So as promised in my blog, here is a real quick, easy, fast and healthy recipe for all to enjoy:  Kobi nu Kaachu Paaku Shaak (Coleslaw)

Kobi nu Kaachu Paaku Shaak

Recipe is also known as kachumbar or Kobi gaajar nu Cheen (means shredded cabbage and carrots)

Great Healthy,Easy,Quick and filling meal in Minutes (under 7 minutes). Yes really. It is gluten free. Cabbage is considered to be very healthy for your eyes especially if it is raw. Carrots are great for blood purification. This recipe is good for arthritis, cholesterol and weightloss.

Ingredients:

• one cup shredded cabbage n carrot mixture (Coleslaw)
• few sliced bell peppers
• salt to taste
• 1 teaspoon mustard seeds for sautee
• 1/4 teaspoon turmeric powder
• pinch of red chilli powder or green chilli paste (optional)
• 1/2 to 1 teaspoon or less of extra virgin olive oil

Heat the pan with oil and add mustard seeds to pop. Now add turmeric powder and add the coleslaw right away. Stir quickly so the yellow color from the turmeric powder spreads evenly all around. Now add salt to taste (or skip it completely) and stir. Allow it to stay on low heat covered for oly about two minutes until the spices are mixed well. Remove from the heat and serve with Brown Rice or plain rice and Home made skim milk Yogurt.  It goes well with Indian bread such as paratha,rotli, bhakhri or Puri.  Makes yummy multi grain sandwich as well Just add some green chutney to it.

Dahi, Bhaat N Kobi nu kaachu paaku shaak.

So Enjoy, Stay healthy and happy

Remember to

like, share and pass it on to the next generation.

Baked Chips (Home made Quick,tasty & Healthy )

Baked chips.(Home made and healthy)

Under 15 minutes too.

Ingredients:

• 2 to 3 pieces of large tortilla Multigrain Bread
• pinch of black pepper
• pinch of red pepper
• pinch of dry oregano leaves
• salt to taste(optional)
• one to two tea spoons of extra virgin olive oil

Method

Preheat the oven to 350 degrees. Cut the bread in thin strips 2 inch long or make triangles if you wish. I like strips as they are better to eat and dip in salsa/sauce or any dip and better hold on fingers.

cutting strips

Now place the cut strips on a tray and sprinkle some red and black pepper,oragano leaves and (salt – optional) I did not add salt. Sprinkle or brush some extra virgin olive oil (Only about two teaspoons or so in this tray) and bake it the oven for about eight to ten minutes.Make sure to have a single layer on the tray and no overlapping strips / pieces. This way all chips will get crispy evenly.

spread on the tray and sprinkle spices and olive oil

You can watch half way thru and make sure it is baking evenly. Stir gently if needed. When done, serve with the Indian salsa or regular salsa dip. How amazingly healthy, crunchy, tasty and quick snack.

You can skip the spices if you want plain chips and make a nice big batch over the weekend for you/your family to take with lunch or munch at home when hungry. You never have to buy fried chips again, or baked for that matter. Save money as well. Best of all Home made, Tasty, Healthy in less that 15 minutes. I really don’t think we can beat that. Let me know how you like it.

Enjoy
like
share and
Pass it on to the next generation.

Baked Chips (Home made Quick,tasty N Healthy).

Kedaa no matho(raitu) Home made Yogurt Banana chutney. This recipes is also used with fasting recipes. This is a summer time favorite due to the cooling properties of the ingredients.

.

This side dish goes great with

simple plain khichdi,
masala khichdi,
rotla
bhakhri /rotli and even
vagharelo bhaat
vegetable rice pulav

Ingredients:

• One cup Home made skim milk Yogurt
• one medium size ripe Banana
• pinch of cumin powder
• pinch of fasting salt
• pinch of black pepper
• pinch of green chilli ginger paste (optional)
• corriander/cilantro leaves for garnish

Method:

Peel the banana and mash it  into the yogurt in a bowl. Now add salt, and black pepper(green chilli ginger paste- optional),cumin powder and mix well together. Add cilantro/corriander leaves on top for garnish.

Enjoy with Any indian bread (rotli, bhakhri, plain or masala paratha or Plain or masala khichadi, pulav or rice Tastes great with brown rice khichdi as well.

Also great with any of the fasting recipes like

Moriya na lot ni bhakhri
rajagra ni bhakhri/puri.

Enjoy the under ten minutes Preparation.
Like share and pass it on to the next generation

Kedaa no matho(raitu){Home made Yogurt Banana chutney}.

Keda no matho or raitu(Banana) raitu chutney

Typically and traditionally, we are supposed to cook the recipes on the day that was dear to our ancestors. SO cook what ever was the favorite recipe for the person youare cooking for. That said, we have  whole series of the most commonly used/popularly cooked recipes for shraddha /pitrupaksha on the blog that you can also use to cook. Here we have a series of 7 videos to cook an entire gujrati meal platter. Remember to cook after shower in the morning and try to place your plate before noon time out on the deck backyard or feed the crows, cows,dog and birds before 11.30 or 12 noon.

For placing the plate on the deck for the birds, here’s how the placement works.

At the bottom place the rice then spread daal and shaak on top of this place the pieces of puri, bhajia/dhokla etc and at the end pour the dudhpaak, or rus or any other dessert you ahve cooked/made. Now last but not the least place small amount of chutney /pickle and place the plate on the terrace, deck or backyard of your home. First put a few drops of water on the floor where u r about to place the plate. then mentally invite the ancestors for the feast and ask for their blessings. Next place the plate on the area and circle a few drops of water around the plate. Bow your head and imagine the ancestors are accepting the invitation and coming to enjoy the feast in the form of crows/birds/squirrels etc. and slowly leave the spot so the birds can enjoy the food. Now enjoy the meal with your family in the house. Later in the evening when the plate is empty bring it in.

Thaali(Plate) Western Indian Vegetarian Meal platter

Typically we have one sweet, one farsaan  and puri, and daal bhaat shaak. Add pickles, chutneys according to whatever was the person’s favorite. It needs to be customized according to your family and the person you are cooking for.

Most importantly it involves cooking Dudhpaak, Kadhi, Puri, and daal bhaat shaak and bhajia.  Feel free to add any other recipes for your ancestors.  and use andy and all recipes you wish from the blog as well. Here is the  meal platter link  http://pratibhajanisvegetarianrecipes.com/cooking-a-gujrati-mealplatter/

kaachi keri (Spicy raw mango slices)

Sooo quick easy and tasty snack like chips or piece of fruit only tastier. It is spicy and sour at the same time. So yummy. One of my favorite summer afternoon snacks. Just chilling with friends or relaxing on the swing in the backyard.

Masaledaar kachi keri.

Ingredients:

• One large or two small raw manoges.
• pinch of salt
• pinch of red chilli powder
• pinch of cumin seeds.

Method:

Rinse and dry the raw mango. Now cut into long slices. (I like to keep the skin on.). Once all the mango is cut, sprinkle the salt,red chilli powder and the cumin seeds and mix all well together. Leave it aside for three to five minutes so the flavors will mix and enjoy. It is literally under three minutes preparation.

Enjoy, like, share and pass it on to the next generation.

Khaattu Athaanu (spicy raw mango pickle)

So before the summer officially ends in the western part of the world, I have to put up a raw mango pickle quite spicy and yummy Gujrati style with my healthy twist to it is with Extra virgin olive oil. So let’s start. However due to lack of time, we are making semi home made today by using the ready masalo. The make from scratch version will follow soon. (I hope)

Ingredients:

• 1 to 2 cups ready made pickle masala (it has fenugreek seeds, red chilli powder and salt added all together){masalo is also available in medium or hot spicy} so pick your family needs flavor.
• 1 large raw mango – washed very well and dried completely. Cube it into less than 1/4 inch. I keep the skin on as I like my pickle to have the skin. (tastes nicer and keep all the fiber in). Make sure no water drops stay while making the pickle.
• less than one table spoon of extra virgin olive oil heated and cooled down.

Method:

Take a large plate and spread all the masalo in the center of the plate. Then start making a center circle hole. (watch the video) create an empty circle in the center and keep the masalo like a ring around it. Now create another outer ring circle outside the masalo by placing the fresh cut mango cubes to the outer circumference of the masalo circle. Next bring the heated and cooled extra virgin olive oil and pour some of it in the center open area. Very carefully and slowly start gently mixing the masalo ONLY with the oil. Stir and mix with small spoon spatula or fork. Once it looks all mixed in and cooled down completely, start mixing the raw mango cubes into the rest of the masalo. Gently and slowly. TIP: Make sure no hot oil mixes with the raw mango as that will turn your pickle dark in color in a few weeks. Try not to touch with your hands any more as there is a lot of red chilli powder and it could burn. Be careful. Remember to wash your hands thoroughly with soap once all this is done as well.

Now all we have to do is tansfer it into a large bowl glass or stainless steel and cover it for at least 24 to 48 hours. Come back in 24 hours and let’s check by stirring it gently to see how the flavors and the oil is mixing and oozing. In this case looks like we do not need any thing added to it. So let’s gently transfer it into glass jar/containers.

Very Important storage TIP:

Pickles Do not store in any metal containers. Best Use glass jars/containers or ceramic jars. Make sure the jar covers are also either glass, ceramic , plastic or if they are metal, make sure the metal does not touch the pickle contents. Stay away from plastic if possible.

Store in clean washed and fully dried Jars.  The glass jar I use for my home made yogurt works great storage for now.  Mason jars are fine as long as the pickle does not touch the lid.. Place a saran wrap or something if you need.

Khaatu Athaanu in Glass Jars

These days since we can get raw mangoes for longer times during the year, I usually make fresh in small batches. Traditionally when I was growing up, My mom used to make it once a year during the summer – mango season, and store it in ceramic /terracota/clay large jars with light brown and white color pickle jars. Those jars even had a ceramic cover with threads to twist them open and close

They looked something like this but they had better jar covers. My mom used to place small linen cloth on the top and then put the jar lid and then we tied the neck with a small string for long term storage. Oh How I miss those jars. Wish I can find some small size ones I would love to use them. Please watch the entire video for more tips and process.

Khaatu Athaanu goes great with rotli, bhakhri, puri, rotla, Pulav and Khichdi as well. Some of the indian vegetarian sandwiches also taste really good with this khaatu athaanu.

Enjoy, Like, share and pass it on to the next generation.

Rajagra na Pulla(Puda) Amaranth flour pancakes.

Rajagra na lot na Pulla(Puda) Amaranth flour n sweet potato pancakes.

Rajagra na Pulla(Puda) Amaranth flour pancakes

Another Yummy, healthy and awesomely Quick n easy recipe. Use it as a snack, lite lunch or lite supper , breakfast or for Fasting. Under 15 minutes. Yes.  Another favorite of my mom’s…

Here goes.

Ingredients:

• One cup rajagraa no lot(Amaranth flour) makes about 5 to 7 pancakes/pullas.
• 1/2 cup peeled and shredded sweet potato or regular potato
• 1/2 cup of yogurt
• salt to taste
• red chillie powder or green chilli n ginger paste to taste.
• some extravirgin olive oil for saute
• green cilantro/corriander optional.
• use little water to make batter only if yogurt is not enough. (pancake/dosa consistancy)

Method:

Mix all ingredients together and stir it very well with a fork or a large flat spoon. Leave it aside for about five minutes. Heat a saute/grilling pan on medium heat and sprinkle some water mixed with oil to moisten the pan.

amaranth flour n sweetpotato batter for puda

Now stir the batter one more time and pour one table spoon or two (depends on what size you wish to make) gently like a pancake batter but spread it thinner than the regular pancakes more like a dosa.

making pulaa amaranth

Cook for about less than a minute and gently turn it over. Be careful turning over the batter is very soft so it tends to break. Cook the other side for about a minute and remove from the stove.

amaranth puda

For more crispy pancakes use more oil or let it stay for a little longer on the stove.

Serve with home made skim milk yogurt and any chutney you like. (For fasting use only yogurt).

Very soft and most kids love it. for lunch or snacks.

Enjoy, like share and pass it on.

Mango Lassi-Father’s day special

Mango Lassi One of my dad’s favorite recipes. Mango Lassi. Actually he loved mango pulp a lot but this was his favorite as well. So Here’s to all dads,brothers, uncles,husbands,cousins and every father figure in our lives. Think of everything they do for us all their lives just because they love us.

I can’t believe I have not included this recipe yet on my blog. Well here it is.

Mango Lassi

Best part about this recipe is that it needs no gas/stove, and makes in under five to ten minutes. Yay…. My favorite.

Ingredients:

serves 4

• two ripe mangoes( peeled and cubed)
• one cup skim milk
• one tablespoon greek or home made yogurt
• one to two teaspoons of honey.

Method :

Mix all ingredients in a large bowl or blender and blend till you get a smooth smoothie consistancy. And Done. Yup all done. Serve chilled for best taste and store some in jars for the next few days.

Enjoy everyone.

Make a glass for the special father’s day at your family.

Shakaria Bataka nu shaak (Cheen) Shredded Yam n Potato veggie.

Sakaria bataka nu cheen -shaak (Shredded yam and potato veggie)

Under ten minutes People. If the veggies are shredded it cooks in under ten minutes. Yup. Add shreddeing time and makes in fifteen minutes. It is quick,easy, healthy and tasty. One of my daughter’s new favorites. My Mom’s creation for our family fasting days but we just eat it as part of our regular breakfast/brunch or lite supper menu. Make sure to let me know how you like it once you have tried it. Another Quick,easy,healthy and tasty recipe. The following measure serves 2.

Ingredients:

• 1 cup peeled and shredded yam
• 1 cup peeled and  shredded potato
• 1 teaspoon of extravirgin olive oil
• 1 teaspoon cumin seeds for sautee
• pinch of salt
• green chillies n ginger paste per taste
• few drops of lime/lemon juice
• 1/4 cup of chushed peanuts/cashews (optional)
• corriander (cilantro) for garnish

shredded veggies n spices

Method:

put oil in a sautee pan and add cumin seeds let pop and add the shredded yam and potatoes.

stir sautee

Stir add salt to taste then stir it possibly with a flat spatula slowly and gently and cover with a little water on top  cook on medium heat.

(Avoid pressure cooker for this recipe if you like flaky separated strands of the veggies- since cooker will make it overcooked ). Check back in about five minutes. Now add some green chillies and ginger paste few drops of lime/lemon whatever is handy and stir with a fork since now it has cooked and you don’t want to break the strands.

You can add some coarsely ground cashews/peanuts just before removing from the stove.(Optional) stir and serve.

optional add coarsely ground cashews/peanuts

(Skip nuts/cashews if you/r family does not like or want)

Remove and put it on a plate. Add finely chopped cilantro/corriander leaves on top and serve with home made yogurt and some fruit to make it the best fasting or a lite healthy meal. Susprising tip: This mixture tastes awesome with any bread toast and wervesas a really filling sandwich for lunch. Try it and let me know if it works for you.

Sakaria bataka nu cheen(Shredded yam and potato veggie)

serve with fruits n home made yogurt

Yes u see veggie fasting idlis in the plate… for another day. See you soon guys Don’t forget

to share, like and pass it on to the next generation. Quick,easy tasty and healthy recipes to make a better world.

Ayurveda Tea

Ayurveda Tea

Ingredients:

• One cup Skim milk
• Five strands of lemon grass
• ½ to 1 teaspoon of honey or rock sugar
• 3 leaves of mint
• 1 small ¼ inch piece of crushed ginger

Method:

In a pot pour milk and add lemon grass, mint and ginger. Now bring it to a boil for about  three  minutes on medium heat. Strain the milk in a cup and add honey or rock sugar and stir well. Serve and enjoy warm. Great with afternoon snacks. Warm filling and very nutritious. Enjoy stay healthy and happy.

Remember to like,share and pass it on.

Simple smoothie breakfast under ten minutes.

Here’s another  under ten minute Healthy breakfast that is extremely quick and easy to make. We usually make a batch and store it for a three day supply in the refrigerator as well. So For all of you busy bees no reason to not eat/drink healthy. Take and run in the morning if u need to.

Ingredients:

All washed and cleaned before use.

• 1 red apple (diced keep the peel on)
• 1 banana (peel and then cut into smaller pieces)
• one cup greek or home made skim milk yogurt
• one cup baby spinach
• one cup of frozen mixture of three berries (blackberry,raspberry,blue berry)

Method:

Put everything in a blender and blend it well. Use a little extra water only if needed or milk. Personally i just like my smoothies a little less thick so I keep it accordingly but whatever works for you/your family.

You can also make a large batch in one cup servings to go and store in the refrigerator. That way instead of making a run for healthy drinks outside the house u can just run to the kitchen refrigerator and go.

Simple smoothie breakfast

Enjoy, share and like and pass it on to the next generation.

Remember teach them young.