Love Served Daily

Cooking up Smiles..Across the Miles


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Makai ka Dhokla or Corn Savory Steamed Cake

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Hello everyone. I am sure by now you know how much I love Gujarati food. I probably have more Guajarati dishes on my blog then any other cuisine. Just in case you have missed them, here they are – Kutchi Dabeli, Aam ka Chunda, Cabbage Muthia, Microwave Khandvi and Oats Dhokla. Do check them out if you like Guajarati food as much as I do. 🙂

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For today’s post I am sharing another dhokla recipe. This one is made with maize flour or Makai ka atta and also has some corn kernels to bite into. A pure healthy delight I must say. If you are like me and have lots of Makai ka atta left from those Maki ki roti you thought but never made, here is something you can use it for. And trust me, the dhokla is so good, you won’t regret buying some maize flour especially to make this.

Without wasting anymore time, let’s make some delicious dhokla 😛

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Recipe inspired from here

Ingredients:

Maize Flour or Makai ka atta – 1 cup

Corn Kernels – 1/2 cup

Thick yogurt – 1/2 cup

Sugar – 1 tbsp

Lemon Juice – 2 tbsp

Turmeric Powder – 1/4 tsp

Ginger paste – 1 tsp

Salt to taste

Oil – 1 tbsp

Eno Fruit Salt – 1 tsp

Warm water – 3/4 cup

For Tempering:

Oil – 1 tbsp

Mustard Seeds – 1/2 tsp

Curry leaves – a handful

Seasme Seeds – 1/2 tsp

Chopped Cilantro and Shredded Coconut – for garnish

Method:

  1. Mix together the maize flour, yogurt and warm water and keep it covered for 30 minutes.
  2. Now add in the corn kernels, ginger paste, sugar, lemon juice, oil, turmeric powder and salt and mix well.
  3. Lightly grease a 7 inch pan or thali and bring water to boil for steaming.
  4. Once you are ready to steam, add the eno fruit salt to the dhokla mix and mix gently.
  5. Steam the dhokla on medium flame for at least 20 minutes, till a toothpick inserted in the center of the dhokla comes out clean.
  6. While the dhokla is steaming, we can make the tempering. Heat oil in a small pan and add in the mustard seeds. Once they crackle add the curry leaves, followed by sesame seeds. Cook everything for a few minutes and turn off the gas.
  7. Once the dhokla has cooled down to room temperature, pour this tempering over dhokla and garnish with cilantro leaves and coconut.
  8.  Cut the dhokla into desired pieces and serve with your favorite chutney.

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So that is how I made this delightful dhokla. Do let me know if you try it out.

Thanks for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 

 

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24 Comments

One Pot Skinny Alfredo Pasta

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Are you looking for a quick dinner that is ready in less than 20 minutes. True to its name, this pasta cooks all in one pot with its sauce and is ready to eat in half the time you will take to make it the traditional way.


Also, no butter or cream used here. Cheese – optional. Quick, easy and healthy.
You can’t beat that. 🙂

Ingredients: 
Whole milk – 1 1/2 cup
Water or broth – 1 1/2 cup
Uncooked pasta – 8 oz, use any pasta of your choice. I have used fettuccini here
Olive oil – 1 tbsp
Garlic cloves – 3, minced
Onion – 1 small, chopped
Red pepper – 1/2 chopped
Spinach leaves – 1/2 cup chopped
Salt to taste
Black pepper 1/2 tsp
Red chilly flakes – as desired, optional
Parmesan cheese – 1/3 cup, optional. I did not add.

Method:
1. Heat oil in a large skillet and add the minced garlic and onion. Cook them for a few minutes.
2. Add in the red pepper and spinach and cook for a minute.
3. Next add in the milk, water, salt and pepper and let it just come to a simmer.
4. Break the pasta and add it to the boiling milk mixture. Mix gently and let the pasta cook for about 10 minutes at medium low, stirring every few minutes.
5. Cook just until the pasta is tender and switch off the flame.
6. Finally add in the chilly flakes and Parmesan cheese and serve immediately.

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Enjoy this quick and healthy one pot version of your favorite pasta.

Thanks for stopping by. Do let me know if you try it.

 

Love,

Ritu 🙂


43 Comments

Eggless Chocolate Pudding Cake

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A big hello to all of you. Today I am making a skinny (healthy) chocolate dessert. It has no butter, cream and just 2 tbsp. of oil. Its super easy to make and you will end up with a delicious cake topped with chocolate syrup, all in one bowl. That is why its called a pudding cake. You have to try it to believe it, a truly chocolate lover’s delight. 😛

Without wasting any time, lets make this yummy pudding cake. 🙂

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Recipe inspired from here.

Ingredients:

For the Cake:

All purpose flour – 1 cup

Sugar – 1/2 cup

Unsweetened Cocoa Powder – 1/4 cup

Milk – 1/2 cup

Oil – 2 tbsp

Baking powder – 2 tsp

Salt – 1/4 tsp

Vanilla Extract – 1 tsp

For the Chocolate Topping:

Water – 1 3/4 cups

Brown Sugar – 3/4 cup

Unsweetened Cocoa powder – 1/4 cup

Procedure:

  1. Preheat your oven to 350 F and lightly spray an 8 inch square dish with cooking spray.
  2. In a mixing bowl, sift the flour, baking powder, cocoa powder, sugar and salt. Add in the milk, oil and vanilla extract. Mix everything till well combined. Pour this mixture in your baking dish.
  3. Now to make the sauce, take a sauce pan and add the water, sugar and cocoa powder. Mix well to make sure there are no lumps. Bring to boil, stirring occasionally. Turn off the gas. Pour this sauce mixture over the cake batter. Don’t stir the mix after this.
  4. Bake this for 30 – 35 minutes till a toothpick inserted at the center of the oven comes out clean. Allow it to rest 30 minutes before serving.
  5. When the cake bakes, the liquid will settle at the bottom and form a thick sauce.
  6. To serve, cut a slice of the cake, pour the sauce on top and serve with some vanilla ice cream or whipped cream topping, if desired. Enjoy.

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So that is how I made this delicious chocolate pudding cake. Do let me know if you give this a try.

Thanks for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 

 

 

 

 

 


42 Comments

Oats Dhokla..A healthy delight

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A big hello to all of you. I am so excited the spring will be here soon. With the New England weather, you can’t really predict much but at least with all the Easter stuff floating around, it makes both me and my daughter very happy. She is looking forward to all the egg hunting and I can’t wait for some warmer days and outdoor activities. We have been lucky enough to have a reasonably warm winter this year and are really looking forward to a  gorgeous summer ahead. How is the weather like at your end..?

Healthy is my favorite kind of food. I do enjoy eating all the junk and the not so good for you desserts but they make me so guilty afterwards. Dang. So not worth it. 😦 I am therefore always on the lookout for healthy recipes – oats, quinoa, kale, chia seeds are some of the most frequent ingredients used in my kitchen. I have been cooking with oats a lot off lately and this dhokla or steamed cake recipe was as healthy as it was delicious. 🙂

Without wasting any more time, lets make this yummy treat..

Ingredients:

Oats – 3/4 cup, dry roast and make a powder – will yield 1/2 cup oats flour

Sooji or Semolina – 1/2 cup

Yogurt – 1/2 cup

Ginger and  green chilly paste – 1/2 tsp

Chopped Spinach or grated carrots – 1/2 cup (Use your choice of veggies)

Salt to taste

Lemon Juice – 1 tbsp.

Sugar – 1 tbsp.

Eno Fruit Salt – 1 tsp

Water – 1/4 cup, use as needed

Oil – 1 tbsp.

Mustard Seeds – 1/2 tsp

Curry leaves – a few

Chopped Cilantro for garnish

Method:

  1. In a bowl mix together the oats flour, sooji, yogurt, salt, lemon juice, sugar, ginger and green chilly paste. Add water as needed to make a smooth batter of pouring consistency. Let it rest for at least 30 minutes.
  2. Now mix in the spinach and give it a good stir. Add some more water if needed. The batter should be of pouring consistency but not too thick or thin.
  3. Get your steamer ready or boil some water in a large pot or cooker. If steaming in the cooker, do not use the whistle.
  4. Grease a 7 inch dish and keep it ready.
  5. Once the water comes to boil, add in the eno fruit salt to the dhokla mix and give it a gentle mix, making sure not to over mix.
  6. Pour the dhokla mix in the greased dish and let it steam on medium flame for at least 15 – 20 minutes till a toothpick inserted in the center comes out clean.
  7. While the dhokla is steaming, we can prepare our tempering.
  8. Heat oil in a pan and add in the mustard seeds. Allow them to splutter. Throw in the curry leaves and once they crackle, switch off the flame.
  9. Once the dhokla is ready, pour this tempering over it and allow it to rest for 10 minutes. Garnish with chopped cilantro leaves.
  10. Finally, cut your dhokla pieces and serve with your favorite chutney. Enjoy this healthy snack.

….

So here is how I made this healthy and delicious dhokla. Do let me know if you try this out.

Thanks for stopping by. See you soon.

Love,

Ritu. 🙂

 

 

 

 


37 Comments

Quinoa and Lentil Dosa/Crepes

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Hello..How is everyone doing..?? Would you believe me if I told you that this super crispy and delicious Dosa is made with Quinoa and Lentils. Yeah its like a power house of protein. I was impressed when I saw this recipe at Sonal’s blog. She always makes delicious and healthy stuff and everything I have tried from her blog has been a success. I knew I had to try this. And I am so glad I made them cause they turned out so good. You do not miss the rice at all and I love how healthy they are. Thank you so much Sonal for such a fabulous recipe. I will surely be making this again. 🙂

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I have followed her recipe to the T without any changes and they came out just perfect. Hop on to her blog right now, if you want to make these super healthy and yummy dosas. Here is the recipe link – Quinoa and Dal Dosa.

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Also, if you are looking to try some more Quinoa dishes, don’t forget to check out this warm and healthy Vegetarian Quinoa Chili and these delicious Quinoa and Kale Patties.

Thank you so much for stopping by. Do let me know if you try these.

See you again soon.

Much Love,

Ritu. 🙂

 

 

 

 


39 Comments

Minestrone Soup..A healthy, winter delight

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Hello everyone…Happy New Year. I wish you guys have a great year ahead. We welcomed the new year with family and friends and it was wonderful. My little one is back to school after her holiday break and we all are slowly getting into routine. What the new year also brought for us was our first snow of the season. It was all white and beautiful and my daughter absolutely loved it. 🙂

The winter is in its full swing right now with sub zero temperatures in our part of the world. We are trying our best to enjoy the cozy nights, snow ball fights, hot chocolate and of course a warm bowl of soup. Cause hey, you can’t really change the weather, all you can do is change your attitude and enjoy what life brings to you. 🙂

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I made this hearty minestrone soup on one of these cold winter nights (Temperature 9F or -13C ) and it really lifted up our spirits. Its healthy, delicious and comforting. We relished it with some warm bread and embraced the beautiful winter night. Winter or not, this soup is delicious and can be enjoyed all year around. Lets make some…

Ingredients:

Olive Oil – 2 tbsp.

Onion – 1 medium, diced

Garlic – 4 cloves, minced

Carrots – 2 medium, diced

Celery – 2 medium, diced

Zucchini – 1 medium, diced

Chopped Spinach – 2 cups

Tomato Sauce or puree – 2 cups

Vegetable Stock – 6 cups

Boiled White or Garbanzo Beans – 1 cup, (rinse and drain if using canned)

Boiled Red Kidney Beans – 1 cup (rinse and drain if using canned)

Small Shelled pasta – 1/2 cup (Use your choice of pasta)

Salt and pepper to taste

Italian Seasoning – 2 tsp

grated cheese for garnish

Method:

  1. Heat oil in a large pot, and add in the minced garlic and onions. Let it cook for a few minutes.
  2. Add the chopped carrots, zucchini and celery and cook for about 5 minutes.
  3. Next add in the tomato puree or sauce and let it cook for another 3 minutes.
  4. Finally, mix in the vegetable stock, beans, spinach, Italian seasoning, salt and pepper and let the soup cook for at least 20 minutes, on medium flame, stirring occasionally.
  5. While the soup is simmering, cook your pasta, al-Dante. I like to cook it separately, because if you add it in the soup, the pasta ends up soaking all the liquid.
  6. Once the soup has cooked for at least 20 minutes and has thickened up to your preference, give a final taste test and mix in the cooked pasta and switch of the gas. You can also mix the cooked pasta in the soup bowl to avoid thickening of the entire soup.
  7. Garnish it with some shredded cheese and enjoy this warm bowl of goodness.

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So that is how I made this delicious soup and warmed up a very cold winter night. Do let me know if you try it out.

Thanks for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 


38 Comments

Oats & Chia Seeds Crackers..For healthy munching.

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Hello everyone. Its that time of the month where I do my monthly column for the B’khush Magazine. It is an online magazine, catering to the South Asian population around the world. They write about varied topics ranging from fitness, beauty, parenting, DIY projects, recipes etc. Do check out their website – B’Khush – Upload Thoughts, Download Happiness.

My column in the magazine is called “Healthy Bites“. Through this column, I like to share such recipes that provide the nutrition, taste great and most of all you can enjoy them guilt free. Follow me here to make some easy and healthy dishes that you wouldn’t feel guilty about when you take that second serving.

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For today’s post I am making some healthy Oats & Chia seeds Crackers. I was desperately looking to make a healthy and crunchy snack that I can enjoy with my tea or coffee without the guilt. I recently tried these oats and chia seeds crackers that were made with minimal oil and are such a healthy snack, one that you wouldn’t feel guilty about.

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Need more motivation to make these – I also used these crackers to make a healthy papri chaat. Just top these crackers with some boiled potatoes, chopped onions, boiled chole, beaten yogurt and your favorite chutneys. Dig in. Now that’s what I call healthy feasting. 🙂

Lets hop on to the B’Khush magazine for the recipe here.

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Thanks so much for stopping by. Do let me know if you try them out.

Love,

Ritu 🙂