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North Indian Punjabi Recipes

North Indian Punjabi Recipes
If Punjabi recipes tempt your taste buds, then this page is a must-visit. Take a peep into Anita Chahal aunty's kitchen and see what authentic Punjabi food is all about. You will also find fusion recipes from Anita aunty's Punjabi kitchen. Not to mention, she has started to share OPOS recipes as well.

Authentic South Indian Recipes

Authentic South Indian Recipes
If you love south Indian food, do not leave without checking this page. Dedicated to Chitra Balachander, a south Indian homemaker, the page is all about taking a journey into her south Indian kitchen. Travel with me to her kitchen to savor traditional south Indian food.

Atta Oats Crackers - No Baking Powder Recipe

oats almond crackers
It's baking time again. Yes, of course, it's cookie time. I was feeling bored of my regular cookie recipes, so wanted to give it a break. I thought to go for Patanjali'd atta cookies just to break my cookie baking spree. But then I changed my mind, thinking outside food is not healthy.

So I nipped my idea in the bud and decided to bake another batch of healthy cookies. I can say this is one of the healthiest ever baked by me because it uses small amount of ghee (clarified butter) and not a pinch of baking powder or any leveaning agents.

I am so happy with the result that I wanted to share with you all. The last time I didn't add baking powder to my cookies was when I was a newbie in the baking arena. That almond meal cookie batch was the tastiest ever but was hard on the teeth, since I used neither ghee, nor baking powder. S the cookies turned out hard, but they tasted awesome. Thanks to my teeth that bore the brunt then..

But this time, I have included 2 tbsp of ghee to soften the cookies. Voila! The result is unexpectedly delicious.

Without much ado, here's the recipe

Eggless Atta Cookie Ingredients
almond oats crackers

1/2 cup atta
1/2 cup-oats powder
1/2 cup- almond meal (here is the recipe to make almond meal at home)
2 tbsp- ghee (clarified butter)
3 tbsp- sugar powder (more or less depending on your taste)
2 tsp- curd
2tsp- milk (more or less depending on the dough...if looks dry, add 1 tsp more)
cardamom (elaichi), saunf (fennel seeds)

Procedure

  1. Mix atta with oats powder and almond meal.
  2. Add sugar powder and fennel or elaichi.
  3. Rub everything with hands.
  4. Now add ghee, curd. Mix well.
  5. Rub again with hands until it resembles bread crumbs like texture or little more sticky.
  6. Add milk - 1 tsp at a time.
  7. Gather all ingredients with hands.
  8. Make logs or flatten like a chapati and cut into desired shapes. Make sure these are thin pieces.
  9. Refrigerate for 1 hour.
  10. Preheat the oven t 180 degrees for 10 mts.
  11. Bake the atta oats cookies without baking powder at 180 degrees for 15 mts or little longer.
  12. Enjoy the oats almond crackers with tea.


Recipes With Semolina Flour; Pan Fried Suji Oatmeal Kachori


suji kachori
Interested in recipes using semolina flour? Wondering how semolina tastes as a snack? This suji kachori recipe is for you.

I have tried my hands at suji kachori previously, wherein I had used appe pan for frying these crispy balls. Today, I decided to go differently and chose to pan fry the cutlets. My idea rocked :)

Happy me!

I could make crispy suji kachoris, that too, not deep fried, Could I be happier? Lovely feeling I must say!

Oats have made an entry here as well. What more do I want?
oatmeal benefits
Recipes with semolina flour are healthy, tasty, with a beautiful texture.

no yeast semolina bread

suji momos






Ingredients
suji semolina kachori

1 cup suji
4 tbsp- oats powder
1 tbsp- oil/ghee as moyen for adding in the dough
1 tbsp oil for frying the kachoris
1 and 1/2 cup water
salt, ajwain (carom seeds), cumin seeds (jeera)
Boiled potatoes- 2
Powdered corn flakes - 2 tbsp (optional - you may add roasted besan or sattu instead or nothing at all)
Little oil for tempering
1 onion chopped
1 tsp- ginger-garlic paste
haldi (turmeric)
Roasted almond powder (you may add peanuts/groundnuts instead or nothing at all)
hing-a pinch

Procedure
suji oats kachori


  1. Take suji. Mix oats powder, salt, ajwain, jeera, and 1 tbsp oil.
  2. Mix well. 
  3. Next keep the water for boiling.
  4. Add the suji mixture to the boiling water and keep stirring until everything comes together as dough.
  5. Take out the dough on a plate. It will be hot. So exercise caution.
  6. Roll out into small balls and then into puris.
  7. Better to use butter paper to roll out puris.
  8. Meanwhile, add oil to a nonstick pan.
  9. Add hing, jeera, onion.
  10. Sautee well.
  11. Add oil, jeera powder, haldi, coriander powder, and boiled mashed potatoes.
  12. Mix well and saute for some time.
  13. Now the filling is ready.
  14. Fill the pooris with this potato mixture.
  15. Close from all sides, giving the shape of kachori. Make sure the filling does not fall out.
  16. Take a non stick pan, add 1 tbsp oil.
  17. Place each kachori in the pan at a distance.
  18. Put on high flame for 2-3 minutes.
  19. Then lower the flame.
  20. Cook & cover.
  21. Keep checking and changing sides intermittently until done.
  22. It takes time, but is well worth the efforts.
  23. Enjoy this healthy version of suji oats kachori with a hot cup of tea.







Steamed Moong Ladoo With Oatmeal


steamed moong dal ladoo

Steamed Moong Dal Oats Ladoo - A Light, Healthy & Tasty treat
We all love ladoos, isn't it? And if the ladoos are made with moong dal, who would say no to those delicacies? Nobody! But if you're watching your calorie intake, you try not to indulge in this delicious treat. What if I say you can enjoy this sweet guilt free? Perhaps here is my healthylicious moong dal ladoo recipe.

Moong dal halwa and burfi are a childhood favorite. This delicacy made from yellow lentils usually uses a good amount of clarified butter to get that authentic taste. I must tell you its real taste is completely lip smacking! OMG! My mouth has started to water again at the mere thought of it.

But since I am a health freak and keep a watch on my calorie and fat intake, I decided to alter the original recipe. I hope you remember I have shared moong dal halwa burfi previously - which also uses less ghee.

But this time it was different- I decided to steam the lentil!! Was I disappointed ? Well, initially I thought it may not be a hit, but I was wrong - the delicacy tasted even better the next day - just like boondi ladoo. Can you imagine?

I have seen my mother in law make moong halwa without a drop of ghee or oil. But somehow I did not like that taste!! Opps sorry my dear MIL - who is a diabetic and has stopped eating sweets altogether, but made it instantly upon my request . Love you bau (bau in Odiya means mother).

Here is my take on this traditional delicacy - steamed moong ladoo with oatmeal.
steamed moong dal ladoo


Okay enough of self talk! I am indulging too much in self talk these days..uuffff sorry!

Let's come back to the moong ladoo recipe:
healthy sweet


Ingredients to make moong ladoo steamed
1 cup - moong dal (yellow lentils)
2 tbsp-oats (oat powder)
1 tbsp- ghee (clarified butter)
1/2 cup- milk
1/2 cup water
elaichi
Gur (jaggery) or sugar - 2 tbsp or more depending on your taste
Almond powder-1/2 cup (I used almond meal)

How to make steamed moong ladoo Procedure
moong dal oats ladoo


  1. Soak moong dal for 3-4 hours.
  2. Grind with little water.
  3. Steam the batter for 10 minutes or little longer.
  4. I used my idli steamer for this.
  5. Take a nonstick pan.
  6. Add ghee.
  7. Add a few slivered almonds.
  8. Pour the steamed moong dal. I powdered the steamed moong idlis when they were hot.
  9. Roast on a low flame. This will take some time.
  10. Meanwhile, take milk and water in a pan.
  11. Add elaichi and sugar or gur. I used gur powder.
  12. Keep it on high flame. Let it thicken little.
  13. I did not follow any thread consistency. 
  14. When the moong dal is still roasting, add oat powder and almond meal/powder.
  15. Mix well and keep stirring.
  16. Once roasted, pour the milk-water-gur mixture and keep stirring until everything gathers in the center.
  17. Keep stirring until the dough loses little moisture and does not feel sticky.
  18. Turn off the flame.
  19. Roll into balls. But do not burn your hands.
  20. Enjoy steamed, healthy moong dal ladoos.
  21. I must tell you these ladoos tasted even better the next day - just like boondi ladoo.
  22. I'm loving it.
  23. Here's my moong dal halwa burfi recipe that uses little ghee.
  24. You may want to try chana dal burfi - again a healthier version.


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