MASALA KHAKHRA RECIPE

Masala Khakhra is a mouth-watering Indian flatbread,crispy and oozing with spicy flavours, this Gujarati dish makes for a great breakfast, snack, and travel food.Khakra can be made very easily with very less amount of ingredients required. I often prepare this in advance when I’m travelling and carry in air tight containers so I don’t have to worry aboout food quality while my journey. This can be made earlier and kept in air tight containers for later use when you have  a busy schedule or simply not in a mood to cook as they stay fresh for upto 2 weeks. To increase the shelf life you can put them in refrigerator and savour them for upto a month. Enjoy these khakhra with some raita or achaar.

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INGREDIENTS:-

  1. fenugreek leaves chopped 1/2 cup (optional)
  2. 1 cup whole wheat flour
  3. 2 tbsp gram flour
  4. 1 tsp cumin seeds
  5. 1 tsp chilli powder
  6. pinch of turmeric powder
  7. pinch of asafoetida
  8. 1 tbsp oil
  9. milk for kneading dough( approx 3-4 tbsp)
  10. salt to taste

You can flavour them up as per your taste and imagination with different ingredients as well.

RECIPE FOR MASALA KHAKHRA:-

  1. Combine all the ingredients and knead into a soft dough without using any water, you may add more milk if needed for kneading.
  2. Divide the dough into 9-10 small portions and roll them out into very thin round shapes, use wheat flour for rolling.
  3. Heat the non stick pan and cook each khakhra on a low flame till pink spots appear.
  4. Using a folded muslin cloth press and keep cooking the khakhras on low flame till they turn crispy and are golden-brown in colour.
  5. Let them cool and store in air tight container.

NUTRITION CHART FOR THE RECIPE:-

 

Khakhra is a low calorie snack made with very less amount of oil and no unsaturated fats. Fenugreek being rich in Vitamin B6, iron, magnesium and antioxidants makes khakhra a healthier alternative to conventional snacks.

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POHA CHIDWA RECIPE

Hey guys! I am back with another easy to make and healthy vegetarian snack that is sure to get your taste buds get going. I tried giving the conventionally cooked poha(flattened rice) a twist to make a low-calorie snack (namkeen). This chidwa can be kept in airtight containers for long time consumption , served as an evening snack or can even be given in the tiffin to kids. I also like to pack this when I’m travelling, so I don’t have to worry about the quality of food while on the go.

 

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The recipe steps are short, easy and not time taking, making this takes not more than 10 minutes but the result is delectable.

INGREDIENTS:-

  1. 3 cups poha(flattened rice)
  2. 1/2 cup nuts(cashew, groundnut and channa)
  3. curry leaves (7-8)
  4. 2 tbsp roasted chana daal
  5. 1 tsp red chilli powder
  6. pinch of turmeric
  7. 2 tbsp oil
  8. 2tsp mustard seeds
  9. 1tsp garam masala
  10. salt to taste

POHA CHIDWA RECIPE:-

  1. Firstly put a non stick pan to heat, add 3 cups poha and dry roast it for 3-4 minutes till they turn crisp. Keep this aside.
  2. Now in a non stick pan add 2tbsp oil and put it on low flame. Once the oil is hot add curry leaves and mustard seeds to it.
  3. When the seeds start crackling then add all the nuts mentioned above and saute’ them till roasted. They should turn yellow golden in colour.
  4. Add roasted chana daal and spices to this. Mix well and saute on medium flame for 2-4 minutes.
  5. To this add the roasted poha, mix well and add salt to taste.
  6. Once done store in air tight container.

This should be stored in a cool dry place and is fit for consumption up to a month.

This is the recipe for dry chidwa but if you are in a mood,you can always season it with chopped onions,tomato and coriander and sprinkle some lime juice.

Have a look at the calorie count for the recipe

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*this is for 1 cup serving size

Baked vegetables in white sauce Recipe

Baked vegetables in white sauce is an Italian dish and my absolutely favourite. Its delicious, creamy and healthy. It sure takes a bit of time to prepare and make this elaborate dish but the delicious taste is worth the wait. It’s such a soul-stirring meal that you will always want to have more.

I usually cook this for dinner and it takes me 45 minutes in total to prepare and cook it. Served with roasted garlic bread, its an absolute delight.

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INGREDIENTS:-

For white sauce:-

  1. Butter 2 tbsp
  2. white flour 2tbsp (maida)
  3. milk 1 glass
  4. mozzarella cheese 1/2 cup
  5. black pepper
  6. white salt

For vegetable mix:-

  1. olive oil
  2. red and green bell pepper- medium or small sized (capsicum)
  3. Onion- 1 medium size
  4. Corns- 5 tbsp
  5. Broccoli- 10 florets
  6. Black pepper
  7. white salt
  8. oregano
  9. chilli flakes
  10. Processsed chesse- 1cube

You can modify the amount of vegetables as you like, this is just how much I usually use.

This recipe serves 2-3 people. I f you want to increase the amount you can proportionately increase all the ingredients. But for white sauce remember that for each extra individual you add 1 more tbsp white flour and 1 tbsp butter followed by 1/2 glass extra milk.

RECIPE FOR BAKED VEGETABLES IN WHITE SAUCE

The recipe steps are very easy, it just takes a bit long for preparation and baking it. I prepare the vegetable mix and white sauce simultaneously, you can also do the same or even separately, whichever is comfortable.

White Sauce preparation:-

  1. Firstly take a pan, put it on a low flame
  2. Add 2 tbsp butter and let it melt
  3. once the butter has melted add white flour to it and stir properly till it turns yellowish golden, while doing this ensure that no lumps of white flour are formed
  4. Now to this add milk slowly while stirring, ensuring that no lumps are formed, even if lumps do get formed make sure to settle it.
  5. Let the white sauce thicken a bit
  6. To this grated mozzarella cheese, salt and black pepper to taste.
  7. Mix it well and let it thicken.
  8. This white sauce can be stored in refrigerator too for using afterwards. Fit for use up to a week.

Vegetable mix preparation:-

  1. In a pan add 2 tbsp olive oil and let it warm
  2. To this add chopped onions and cook them till they are light golden in colour
  3. Chop all the vegetables mentioned above and boil them for 2-3 minutes in microwave.
  4. Once boiled strain the water and add the vegetables to pan in which onions are present
  5. Cook them for a while like 6-8 minutes, so they can become soft and chewy
  6. To this add salt (add a very less amount as the sauce also has white salt)
  7. Crush black pepper, oregano and chili flakes and then add it to the mix
  8. Mix well and now add this mix to white sauce

Once your final mix is ready, pour it into a pan/ container in which you can bake it.Preheat the oven to 180 celsius for 10 minutes.Meanwhile grate processed cheese on the top layer of pan in which your mix is present.Then put this in oven at 200 celsius for 20 minutes. You will get a light brown crispy top, and its ready to be eaten

Splurge on the cheesy meal which is so tasty and healthy that you will want to have it daily.Serve with garlic bread(roasted).

(The same recipe can be made in microwave too if it has a convection mode)

Have a look at the nutrient intake for recipe:-

 

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*This is for 1 cup serving size.

 

 

SWEET LIME LEMONADE RECIPE (Mausami Lemonade)

Summers and the scorching heat over the head are just too much to handle. It’s very important to keep ourselves hydrated at this time. Instead of drinking aerated cold drinks make yourself a quick lemonade this summer which is not only an amazing cooler but also an amazing detox for the body. Sweet lime lemonade is so easy to make with minimum ingredients required.

Sweet lime and lemon are citrus fruits and a great source for Vitamin C which is important in summers to prevent heat strokes and dehydration. So I recently made this lemonade at home and everyone just loved it.

You can make it anytime for the parched guests or kids or literally anyone who wants some drink, it has a sweet and tangy taste, which everyone will like.

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INGREDIENTS:- Serves-4

  1. Sweet Lime- 1 large
  2. lemon- 2 medium size
  3. Powdered sugar/ Honey (as per the taste and sweetness of lime)
  4. Black salt- 1tbsp
  5. Chaat masala- 1tsp
  6. Cold water- 3 glasses

RECIPE OF SWEET LIME LEMONADE:-

  1. Peel of the rind of Sweet lime and cut it into pieces, ensure that you remove the seeds and then blend it in a blender.
  2. Strain the sweet lime juice obtained and add it to a mixing bowl/jar
  3. To this bowl add all the remaining things mentioned and mix well
  4. Serve it cold.

You can also serve this lemonade with snacks.

Comment below and let me know if you liked the recipe.

 

MASALA PASTA RECIPE

Pasta is conventionally an Italian dish, often served in white or red sauce. In my house we often cook the masala pasta which is an Indian flavoured pasta and everybody’s favourite. It’s a great snack, very easy to make and can be packed in tiffin for kids as well.

It takes very less time to prepare this, like around 25-30 minutes and the result is absolutely amazing.

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INGREDIENTS:- (serves 2)

  1. Tomato- 2 medium sized
  2. 4 cups pasta
  3. onion- 1
  4. garlic- 2-3 cloves
  5. ginger- 1/2 tsp crushed
  6. coriander seed powder (dhaniya powder)- 1 tsp
  7. red chilli powder- 1tsp
  8. garam masala- 1tsp
  9. tomato ketchup- 2tbsp
  10. olive oil
  11. salt to taste
  12. Amul processed cheese- 1 cube(for garnishing)

MASALA PASTA RECIPE:-

  1. Firstly boil the pasta. While boiling ensure that you add 1tsp salt in water and 1tsp oil. This will allow pasta to soak the salt and boil properly.
  2. When the pasta has boiled, strain the water and keep pasta aside.
  3. To prepare the masala sauce, first take a pan.
  4. To this pan add 2tsp olive oil and when its hot, add chopped onion, garlic and ginger to it. Simmer till onions are golden brown
  5. Meanwhile blend the two tomatoes in a blender to bring to a puree consistency.
  6. Once the onions are done in the pan add tomato puree to it on a low flame and 1/2 cup of water.
  7. To the mixture add spices mentioned above in same quantity.
  8. Let the puree thicken for 10 minutes on low flame
  9. Till the water evaporates, stir the mixture slowly in breaks
  10. Once the water evaporates and puree thickens add ketchup to it.
  11. Next add the boiled pasta and mix well
  12. Garnish with coriander leaves or grated cheese.
  13. Serve Hot.

Try this recipe and tell me in the comments below if you liked it.

  • You can also add boiled vegetables like carrot and beans to this, to make it healthier.

 

 

MANGO KULFI RECIPE

Mango is a seasonal fruit in India and is loved by all in my family, undoubtedly its the king of all fruits. With summers and mango both at peak I decided to make a summer cooler with mangoes. So I made a mango kulfi this time.

Kulfi is a milk based dessert and a traditional frozen dessert of Indian subcontinent. Its rich and creamy taste is loved by one and all. The recipe is very easy and does not require a lot of time for preparing.

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INGREDIENTS

  1. Mango pulp- 2 cups (I used mangoes for extracting pulp, you can also buy the pulp directly from market)
  2. Condensed milk- 1 cup
  3. cream (1/2 cup)
  4. milk- 1.5 cups
  5. sugar (as per taste and sweetness of mango)
  6. cardamom 2-3 crushed
  7. saffron( a pinch) also known as kesar

RECIPE OF MANGO KULFI STEP BY STEP:-

  1. In a blender add mango pulp and milk in mentioned quantity and blend it well till you obtain a puree like consistency
  2. To this add crushed cardamom, saffron, sugar and condensed milk and blend again for 2 minutes.
  3. lastly add cream to the mixture and blend to have a creamy and aromatic puree
  4. In suitable moulds (I have used small glass bowls) add this mixture and freeze it overnight.
  5. Serve with sprinkled almonds(optional)

And your easy to make, no cook Kulfi is ready!

Comment below if you tried the recipe and tell me how you liked it.

NUTRITION CHART FOR THE RECIPE

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*This is for 100g serving size.

MANGO-LEMONADE RECIPE

Summers are at the peak and so is the mango season. The king of all fruits mango is loved by all at my house. With its incredible healthy properties and delectable taste I decided to make the mango-lemonade. The taste was sweet and tangy and freshness of mint just made it a perfect summer cooler.

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This lemonade is very easy to make and requires very less ingredients. Its perfect for serving guest instead of aerated and canned drinks in summers. It hardly took me 10 minutes to make this and so it can be made anytime for kids who have just come from the scorching heat outside, as its very essential to keep hydrated in this weather.

INGREDIENTS:-

  1. 1 large mango
  2. 2 lemons
  3. honey
  4. black salt
  5. crushed mint
  6. water
  7. chaat masala

RECIPE OF MANGO LEMONADE:-

  1. Dice the mango, and make a puree in a mixer
  2. Put this is puree in a mixing bowl and add 6 cups of water
  3. whisk the mixture well to bring to a water consistency
  4. Add more water if required
  5. Add 2 tbsp black salt, 1 tbsp crushed mint and 2tsp chaat masala
  6. Add honey as per the sweetness of mango (you can also use sugar instead of honey)
  7. Mix it well, refrigerate it and serve it chilled.

You can serve this with snacks or alone. Enjoy the recipe with your loved ones and post your reviews.

 

MANGO LEMONADE NUTRIENT CHART:-

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*this is for the entire recipe i.e- 8cups