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5-Ingredient Papaya-Banana Smoothie Bowl

5-Ingredient Papaya-Banana Smoothie Bowl

This 5 Ingredient Papaya Banana smoothie bowl is your answer to a power-packed breakfast every morning. Just 2 STEPS and you have a bowl of goodness. One bowl breakfasts are the best.

Navane Nucchina Unde | Foxtail Millet and Lentil Dumplings

Navane Nucchina Unde | Foxtail Millet and Lentil Dumplings

A healthy alternative to fried snacks, these foxtail millet dumplings | Navane Nucchina Unde are your best bet as an evening snack as well as a starter before a meal.

Mango Cake With Oats and Chia Seeds

Mango Cake With Oats and Chia Seeds

Mangoes and oats marry each other in this super easy cake that makes it moist and fluffy. Oh! The Chia seeds add some more goodness to it. How about baking this cake for your Mom cuz it’s her day tomo?

Mango Cake with Oats and Chia Seeds

A day dedicated to MOM is just not sufficient to remind us of all the love she showers on us unconditionally. To me making her happy with the lil joys is what really matters. Be it the simple things like:

Coming home early from office and spending time with her in the kitchen

Making her favourite dish over the weekend

Calling her for no reason just to check on her if she’s doing fine

Hug her when she’s crying watching a movie or those stupid soap operas.

Not shouting at her and controlling your temper even when you’ve had a bad day at office,

Listening to her even in her loudest silence, and that pain behind her eyes.

And most importantly never let that smile fade on her face cuz she’s gone through so much, just see you SMILE 🙂

See, that’s all there is to it. Simple right? This cake is equally simple 😉

If you have mangoes at home, just don’t think twice, bake this cake and make her smile.

Mango cake with Oats and Chia Seeds

Mango Cake with Oats and Chia Seeds
Mango Cake With Oats and Chia Seeds
Mangoes, oats and chia seeds, there's everything in this cake to make it a healthy indulgence. This recipe for a mango cake is perfect when paired with a ice cream or even a cup of hot chai.
Mango Cake with Oats and Chia Seeds
Mango Cake With Oats and Chia Seeds
Mangoes, oats and chia seeds, there's everything in this cake to make it a healthy indulgence. This recipe for a mango cake is perfect when paired with a ice cream or even a cup of hot chai.
Servings Prep Time
1Loaf 30 Minutes
Cook Time
30-35Minutes
Servings Prep Time
1Loaf 30 Minutes
Cook Time
30-35Minutes
Ingredients
Instructions
  1. Pre-heat oven at 180 °C. In a bowl, sieve the all purpose flour and mix the oats, chia seeds with it. Keep it aside.
  2. In a another bowl, add curd and sugar, mix till the sugar dissolves using a balloon whisk. Now add the baking soda and baking powder and mix till you start to see the bubbles appearing on the mixture. Now add oil to this mixture and mix it again.
  3. Add the above mixture and mango pulp to the dry ingredients. Whisk it till it attains a pancake batter consistency.
  4. Grease/ line a loaf/cake pan with parchment paper and pour the batter into it. Sprinkle a tsp of oats on it and bake at 180 °C for 30-35 Minutes until a fork/ toothpick inserted comes out clean.
  5. Allow it to cool completely and then slice them. Enjoy it with a bowl of ice-cream or use it to make mango trifle pudding or even gobble it up with a cup of ginger tea.
Recipe Notes

You can also use wheat flour instead of all purpose flour. Just ensure you add an extra pinch of baking soda and baking powder so that it rises well.

 

 

Ragi Bliss Balls

Ragi Bliss Balls

Get your hands over these guilt-free ragi bliss balls. Only 5 Ingredients and you have a super healthy snack that you can enjoy without an iota of guilt.

Mavinakayi Saaru | Instant Raw Mango Rasam

Mavinakayi Saaru | Instant Raw Mango Rasam

One of the easiest instant rasam you can prep up in no time. This raw Mango rasam requires all of 5 ingredients and 30 minutes of your time.

Barnyard Millet Idly | Millet Recipes

Barnyard Millet Idly | Millet Recipes

One of the healthiest options for breakfast, this Barnyard millet idly is all you need for a power-packed start to your morning.

Barnyard Millet Idly

When I first started cooking with millets a year ago, I was really apprehensive as to how the dishes would turn out to be and I was skeptical if my family would even sniff it let alone dig their hands into it.

But I learned a trick 🙂 Don’t just tell them its made of millets. Just give it to them saying it is the normal idly and serve it with a spicy-tangy chutney. Then watch how it gets down the mouth and sticks to the ribs 😛

Of late I have stopped using rice completely after switching to millets. I probably cook once in a blue moon with rice. This amazingly easy barnyard millet idly is a saviour especially on your busy mornings. Plus you can pack it for your lunch box too!

Barnyard Millet known as Oodhulu in Kannada, kuthiravali in Tamil, odalu in Telugu and Jhangora in Hindi. Like other millets, barnyard millets is gluten free and an amazing vegan option if you’re gluten or lactose intolerant.

Barnyard Millet is a great option for diabetic patients and also helps a great deal in losing weight. The only thing you need to do while you stick to a millet diet is that you should drink loads of water.

Barnyard Millet Idly

Barnyard Millet Idly | Millet Recipes
This simple and easy idly recipe is just perfect for a power packed, healthy breakfast. Pair it with ridge gourd chutney or any chutney of your choice for a perfect platter!
Barnyard Millet Idly | Millet Recipes
This simple and easy idly recipe is just perfect for a power packed, healthy breakfast. Pair it with ridge gourd chutney or any chutney of your choice for a perfect platter!
Servings Prep Time
4People 8-10Hours
Cook Time
15-20 Minutes
Servings Prep Time
4People 8-10Hours
Cook Time
15-20 Minutes
Ingredients
Instructions
  1. 1. Wash and soak the barnyard millet and urad dal separately for 6-8 hours 2. Grind to a semi-coarse batter and let it ferment over night or for 4-5 hours. 3. Next add salt and a pinch of baking soda (optional) and pour it into idly moulds. 4. Steam for 15-20 minutes. 5. Serve it hot with a generous dollop of ghee and chutney.
Recipe Notes
  1. The fermentation process during summer might just take 3-4 hours. So ensure that you store the batter in a large container so that it doesn't overflow.
  2. During winter keep it in a warm place for it to ferment easily.
  3. You can store the batter in the refrigerator for close to 2 weeks if you don't add salt to the entire batch. Just take small portions and add as much salt as required and use it.
Doddapatre Soppina Chirtanna | Indian Thyme Rice

Doddapatre Soppina Chirtanna | Indian Thyme Rice

This is the second post for the year and I couldn’t have been more shameful 🙂 The new house, and the distance to the new office is eating up my time like never before. Just a few days ago someone asked me why is there a […]

STRAWBERRY JAM

STRAWBERRY JAM

The season of strawberries is here and I bought them in abundance haggling with the cart vendor one fine morning. This citrus fruit may taste acerbic to eat aziteez (read: as it is)  😛 but the kinda delicacies you can churn out of this is […]

MULTI-GRAIN PIZZA FROM THE SCRATCH

MULTI-GRAIN PIZZA FROM THE SCRATCH

Multi grain pizzaOkay! I know I haven’t been blogging much these days,but, I’m trying to make sometime for posting this. I have been baking a lot and experimenting new dishes, unfortunately the dish gets consumed within minutes of prep even before I get a chance to shoot them. I will not beat around the bush but get straight to the recipe.

The much awaited and requested recipe is here. From colleagues, friends, family and strangers too 🙂 I’d been to the ‘Breaking Bread’ workshop conducted by Saffron Trail which had an exclusive session on baking all breads from the scratch. Right from handling and proofing the yeast to raising the dough, it was a fun filled class not only with respect to culinary art but bonding over food with complete strangers!

Who wouldn’t love the thought of making a pizza, well, a healthy, multi-grain pizza from the scratch? Making your own base, making your own sauce and topping it up with some exotic veggies! ahh the aroma of pizza baking inside your oven wafting through the house! I’M DROOLING ALL OVER AGAIN! 😛 In fact, I made 5 batches of pizza for 5 different sets of guests that came home, after the success of the very first one.

Let’s talk about the success story of the multi-grain pizza that tickled the taste buds of all my near and dear ones.
DISCLAIMER: I HAVE MISSED A FEW STEP-BY-STEP PICS IN THE PROCESS OF MAKING PIZZA, LET PARDON REIGN OVER ME 😛 I WILL TRY MY BEST TO EXPLAIN IT WITH PLAIN AND SIMPLE STEPS THRU MY VERBOSA. LET PEACE PREVAIL AND THE PIZZA PROMISE TO SATIATE YOUR GASTRONOMIC KINGDOM.
Before I begin with the recipe I’d like to tell you where I bought a few ingredients for the pizza.
Whole Flax seed from Namdharis. You would have to dry roast the flax seed until you get a nice aroma and they start crackling and grind it to a fine powder. Flax seeds are not meant to be consumed as a whole since they are difficult to digest. You could buy flax seed powder from Namdharis, but again depends on your wallet factor. 
Using flax seeds as an ingredient helps as a protein pack and yes , of course the guilt-free binging of pizza 🙂
Exotic vegetables like olives (both black & green), fresh basil, red, yellow and orange bell pepper, cherry tomatoes, baby corn and others are also available at Namdharis. Also at big bazaar and other big scale super markets except for basil. 

 

I got my active dry yeast from Bakersmart, you can buy all other baking stuff from here. You can buy yeast from the regular super market as well. Make sure you refrigerate it once you open the pack or transfer it to an air tight container and store it in the freezer.
Alrighty! so here we begin making our zesty and juicy piZZA! 

Multi grain pizza
Serves: 4
Makes 1 large rectangular pizza or 3 medium size pizzas.
 
Shelf Life : 1/2 an hour 😛 no kidding eat while it’s hot.
Ingredients
For the base:

All purpose flour/ maida 2 cups
Whole wheat flour 1 cup
Flax Seed powder 1 tbsp
Active dry yeast 1 ½ heaped tsp
Lukewarm Water 1 ½ cups
Salt ½ tsp
Olive oil 2 tbsp
Milk
¼ cup
For the sauce:
Tomatoes, halved* 5
Garlic, minced 2-3 cloves
Onion, finely chopped 1 (medium size)
Fresh basil leaves, finely chopped A small bunch
Ground black pepper 1 tsp
Red chilli flakes 1 tsp
Olive oil 2 tbsp
Salt As needed
* You can use ready made tomato puree instead if you don’t want to make the puree at home.


For the topping:
Vegetables of your choice. If you
want an exotic pizza you can use all veggies on top. I uses red,
yellow and green bell pepper, cherry tomatoes, onions, black olives
and of course Mozzarella cheese ( I used Brittania) you get GO
cheese, Milky Mist and a whole lot of other stuff you can choose from
your supermarket aisle.
If you want a pizza with fewer
toppings then you can use minimal veggies/ meat of your choice.
 
Directions
To activate the yeast:
 
1. Slightly warm the water in a saucepan ( until you can comfortably dip your fingers in it), add sugar( this is food for yeast) and stir until it dissolves and turn off the stove. This is a very important and a fundamental step since the entire process is dependent on it. So make sure the temperature of the water is just right for the yeast to get activated. Now add the yeast and close it with a lid/plate. Let it rest for 5 minutes. After opening it should have frothy brown bubbles, this means the yeast is activated. YOUR  FIRST STEP TO MAKING A PIZZA IS DONE AND IS A SUCCESS! 

yeast froth

 

For the Base:
2. In a huge bowl, mix the all purpose flour, wheat flour, flax seed powder, salt and a pinch of sugar. Now add the yeast mixture and gather the dough gently. It will stick to your hand but still manage to gather all the dough to a mass and then add a few drops of olive oil and knead the dough gently until all the dough stops sticking and forms a mass.
pizza dough

 

3. Store this in a bowl covered with a lid/plate/ plastic sheet in a warm place( for best results, keep a mug of water in a microwave safe cup and heat it on high for 1 minute and keep the mug out)now push the dough bowl into the microwave and close the door. Store it for 1- 2 hours until the dough has doubled in size ( ref pic below). You can check on the dough after an hour. 

pizza dough doubled

 

4. After the dough has doubled in size, knead it again gently on a flat surface using the flour with the heel of your palm. Ref Pic. Keep the dough in the microwave for yet another half an hour until it doubles in size again. Punch it down and knead again until it becomes a soft dough ( a gentle touch with your finger should push the dough) ref pic below: 

pizza dough kneading
pizza dough

 

5. Meanwhile, For the sauce:
Halve the tomatoes into 4 parts and boil them in water for 15 mins until they turn mushy and the skin wilts. Now retain the water and just puree the tomatoes once they are cool. *If you want to skip this step you can get ready-made tomato puree available in tetra packs. 
6. Heat olive oil in a wide bottomed sauce pan on medium low flame and add the minced garlic followed by finely chopped onions, saute until the onions turn translucent and add the basil, give it another stir. Now add the tomato puree, pepper, salt, red chilli flakes and a pinch of sugar and simmer it on low flame until it thickens a bit. Your sauce is done!

pizza sauce

 

7. The grand finale-To make the pizza
 
With all the ingredients ready you cant just wait to hog the winner!
Pre-heat the oven to 180 degree Celcius.
Use a large tray lined with parchment paper and smear it with a bit of oil.
Pull the dough out of the microwave. It would have doubled in size again. Slightly punch it down and roll it gently on a flat surface using a rolling pin to an even thickness ( this is for rectangle pizza). If you prefer round pizza you can make equal sized balls and roll them evenly to suit your needs. 

rolling the pizza dough

 

Just smear a bit of oil oil to prevent the dough from drying. Now spread the sauce all over the base and top it up with your choice of toppings ( be easy on the toppings as this might cause uneven baking of the pizza).

spreading the pizza sauce on the base

 

Grate the cheese on top of it and push it inside the oven and bake till the sides of the crust turn golden brown or insert a knife to see if the crust has hardened a bit. AND THERE YOU GO!! THE YUMMY, DELIGHTFUL, DELECTABLE, HEALTHY AND ZESTY PIZZA IS JUST HOT OUTTA THE OVEN! JUST GRAB A BITE WHILE IT’S HOT AND SEE IT VANISH IN A BLINK OF YOUR EYE 🙂 

Multi grain pizza
Just before going inside the oven!

 

 

Multi grain pizza
Just out of the oven!

 

Notes:
  • The temperature of the eater is very important for the yeast to survive and get nourished. So it HAS TO BE LUKE WARM AND NOT VERY WARM
  • You can add toppings of your choice. 
  • you can use readymade tomato puree tetra pack that you get in the super markets. But I’d personally prefer blanching the tomatoes myself and making the puree at home.
  • If you have any other queries please write to me/ ping me on FB or whatsapp, and I’d be more than happy to clarify your queries.

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CARROT & TANGERINE MOCKTAIL WITH GINGER FOR SPARKLING HIMALAYAN CONTEST (IFBM 2014)

CARROT & TANGERINE MOCKTAIL WITH GINGER FOR SPARKLING HIMALAYAN CONTEST (IFBM 2014)

Okay this is the first time ever I’m participating in a contest ever since I started blogging. This is for the Sparkling Himalayan Mocktail Contest open for IFBM 2014 participants. The extended deadline for this contest made it a boon for people like me who procrastinated […]