Chicken Nuggets that too homemade and baked…yaaaassssss!! Who doesn’t love Chicken Nuggets?? Be it kids or adults everyone loves them. Be it as an appetizer or after-school snack or as a side for those quick lunches and dinner, these sure get finished first. …
Dhokla is a popular Gujarati (western state of India) snack which is immensely popular all over India. The two main popular varieties of this savory spongy cake which are also available in most eateries and shops in India are Khaman (yellow in color) and Dhokla (white in color). So apart from the color that sets them apart, its the main ingredients that actually gives these two their own unique taste like Khaman is made out of chana dal/Gram flour and Dhokla from urad dal and rice/rice flour
Its Sprinnnngggg (Yay!!!) but with the temperatures here touching 80F, it already feels like summer. A cool refreshing snack is what we crave for especially after work or school. At such times, a chilled Smoothie or a glass of parfait fits the bill perfectly.
Tomato Omelette also known as Besan Cheela/Chilla is an eggless savory Indian pancake/crepe made with gramflour (also known as chickpea flour and Besan), veggies (primarily onion tomato) and flavored with Indian spices and herbs. Its super easy to make and healthy too since its made with gram flour as the base/main ingredient which is gluten-free, rich in protein, iron and fiber. Bonus is the addition of veggies and spices which impart a great crunch and flavor to these pancakes.
Tortilla Enchilada Pizza is a fusion recipe made using Tortilla as the pizza base layered with Red Enchilada Sauce as the pizza sauce, lots of raw veggies as toppings and finished with good sprinkle of cheese. You can roast this over stove top or bake in the oven till crispy and the cheese has melted. This Mexican flavored Pizza is our new thin crust favorite these days. Serve it as appetizer, snack or even as a meal. A must try!!
Crispy Bhindi is a super easy Indian appetizer/snack made by baking Okra in the oven and then tossing it with some Indian spices. This is a completely vegan, gluten-free and healthy dish. Best part is you can add spices to taste and can create various combinations of choice. Great for kids too. You can serve it as an appetizer with some ketchup or as a snack with tea or as a side with a simple meal like Dal Chawal to add some flavor and crunch.
Eggless Apple Banana Streusel Muffin is an easy muffin recipe that is perfect for fall season or even otherwise. Its moist, soft, light and bursting with flavors from apple and banana. Serve these with a glass of milk or your favorite cup of tea/coffee for that healthy and wholesome breakfast or snack combo.
Smoothies are the just the perfect breakfast recipes for a quick, healthy and delicious way to kick-start your mornings. For today’s post its the Nectarine Banana Smoothie recipe. If you like the combination of tart and sweet then you are going to love this smoothie. For this recipe, I have used ripe nectarine (which looks very much like a peach but just with a smoother outer skin) but you can also use peach too. Banana is optional but I like to use it as it provides the bulk and creaminess to the drink along with the boost of energy needed to kick start my mornings. I have used whole fat milk and homemade curd but you can use low fat variations or even almond milk, soy milk or any kind of choice. Also low fat or greek yogurt can be used too. My banana was nice and ripe and gave me the right amount of sweetness so I skipped adding honey/sugar. Would recommend tasting your smoothie before adding any sweetness. Last but not the least trying to get my Omega-3 in so a tbsp of milled flaxseeds and my yummy breakfast/snack is ready.
Now to the recipe…
1 ripe nectarine
1 ripe banana
1 tbsp milled flaxseed
1/2 cup milk (using full fat milk )
1/4 cup yogurt (using full fat yogurt)
drizzle of honey or tsp sugar (optional and to taste)
Few sliced almonds for garnishing
Wash the nectarine thoroughly and roughly chop it and remove its pit (stone in the center). Peel the banana and roughly slice it too. In a blender add all the ingredients and blend until everything smooth.
That’s it , our creamy, tart and sweet Nectarine Smoothie is ready. Pour it into your glass and top it up with some chopped almonds for that additional crunch. Enjoy!!
A very staple menu in most Indian household is Roti Sabji or Dal Chawal or combination of both. Green Roti is a very healthy and nutritious twist to the the regular Indian roti/chapati. Instead of using only wheat flour and water to make rotis this one contains tons of green goodness like Spinach, broccoli and some pistachios, mint and coriander too. Spinach, broccoli and pistachios are all super rich in minerals and vitamins. Thus addition of these to roti’s is a great way to ensure the intake of greens in your diet. The recipe is as easy as puree,knead, roll, roast and you have these healthy yet tasty rotis ready. You can even make a thepla/paratha out of these by adding some chopped green onions while kneading the dough. You can serve these like regular chapati/roti as a side with any Indian Sabji (vegetable dish) or dal (lentil curry). I even love eating these with a side of pickle that my granny sent me. Yumm!!
I happened to try these Roti’s for my toddler when she was going through phase where she would just want Roti/Chapati (yup no stuffed parathas too). Inorder to ensure she gets some dose of her veggies I thought of pureeing some veggies and adding to the dough. The combinations found in the process are endless but to begin with I will be sharing the Green Roti/Chapati Recipe today.
Now to the recipe…
For green puree: (makes approximately 2 cups) :
2 cups packed spinach leaves (am using baby spinach)
1 cup broccoli florets
1 clove of garlic
1/2 inch piece of ginger (peeled)
5-6 mint leaves
1/4 cup coriander leaves
1/2 to 1 cup of water
For Green dough:
1 cup Green puree from above
2 to 2 and 1/2 cups of whole wheat flour
1 tbsp lemon juice
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
2 tbsp of oil.
Some additional wheat flour for rolling the rotis
Some Butter/ghee (optional)
Wash all the greens – spinach, broccoli, mint and coriander leaves and then add to the blender along with garlic, ginger, pistachios and 1/2 cup of water. blend until smooth. Use more water if required adding 1/4 cup or less at a time. This should give you approximately 2 cups of green puree. I like to use 1 cup at a time and freeze the other cup in a freezer safe zip-lock or container.
Now to the 1 cup of green puree, add about 2 cups (or more as required) of flour , 1 tbsp oil, salt pepper and lemon juice and knead into a smooth dough. Now add the remaining 1 tbsp of oil and knead again to coat the dough with oil uniformly. Cover with a plastic wrap or plate & let the dough rest for about 15 to 30 mins.
Give one final knead to the dough. It should be nice, soft and not sticky at all. Divide it into 8 equal balls. Heat a tava/griddle on medium heat. Dip one ball into the wheat flour and using a rolling pin roll it into a 6-7 inch diameter circle. Now place the rolled green roti on the heated tava/griddle. Once you start noticing small bubbles on the top, flip the roti. Now let the flipped side cook about 1-2 mins and then flip again to the first side. Let the first side cook completely and flip again roast the second side for about 30 seconds. Remove the roti on a plate and apply some butter or ghee spreading evenly. Make the remaining rotis in the same way.
- You could make this recipe without the addition of garlic too. Garlic adds a nice flavor but omitting it will not decrease the nutritional value of this recipe.
- If you want to add a little heat (spice) add 1 to 2 green chillies while making the green puree. I usually avoid as my lil one is not so fond of spicy food yet.
- The ratio for spinach, broccoli, mint & coriander leaves can be altered to taste.
- I usually prefer to make small batch of the dough so I freeze 1 cup out of the 2 cups of green puree and use it when required. The green puree is good for about 3 months in freezer. If you plan to make the dough with all the puree then recommend finishing the dough within 2-3 days as it contains garlic.
- When you want to use the frozen green puree simply defrost it or thaw it overnight in the refrigerator and then use it to make the dough.
- I prefer to use the spinach and broccoli raw to retain their maximum nutrient value but you can also cook them and then puree. To cook, boil spinach and broccoli in 1 cup of water for about 1-2 mins and then puree it along with the boiled liquid to avoid loss of nutrients.
- You can make these rotis as thick or thin as you like just like your regular roti/chapati.
That’s it, our super nutritious, healthy and tasty Green Roti is ready. Serve it hot with your favorite Sabji or dal or simply relish it with your favorite pickle. Enjoy!!
Marshmallow Pops is a very simple and gorgeous looking candy recipe that is definitely a crowd-pleaser be it kids or adults. Its as simple as marshmallow dipped in chocolate to give us these pops. Now who wouldn’t love that. These pops are great sweets for dessert buffets or even as favors/goodies for birthday parties or as valentines day gift .
I made these pops for my Lil one’s (Rhea) First birthday party. These pops were one amongst the other sweets on the dessert table. Her party theme being pink and white I chose to go with these colors for the sweets too. But you can make this with white marshmallow and regular chocolate too. I had Oreo Pops that were on a lollipop stick hence I opted these to be placed on the plate . But you can insert a stick in the marshmallow to give it a lollipop feel (See notes for more). These pops can last up to weeks at room temperature when stored air tight. Make these ahead of time and save the last minute rush.
Now to the recipe…
Marshmallows in Pink and white color
Candy Melts in Pink and white (Vanilla Flavor) OR White Chocolate and Red Food color
Some Sprinkles of choice
Melt the Candy melts in a microwave stirring every 30 seconds. Then dip the white marshmallow half way through into the pink color melted chocolate and pink marhmallow into the white chocolate. Gently tap off the excess chocolate and add/dip into sprinkles of choice and place it upside down for chocolate to set/harden. Once chocolate is hard/set, store in air tight container and use as required.
- My party theme was pink and white so I opted for these color marshmallow and candy melts but you can use colors of choice or simply regular white marshmallow and chocolate chips
- If Candy Melts are not available you can use white chocolate chips instead. Melt them in microwave on medium heat stirring every 30 seconds. White Chocolate has a tendency to burn easily so keep a close watch. Then separate the melted white chocolate equally in two bowls and add few drops of red food color to one bowl to get the pink color. Then follow the same steps for dipping and you can refrigerate/freeze the pops for a few minutes for the chocolate to set.
- If you would like to add a lollipop stick, then dip the stick in melted chocolate and then insert it into the marshmallow. Allow the chocolate to set before going forward with the dipping. After dipping use a foam/ thermocol board to dry the pops by inserting the stick into the board in upright position.
That’s it our Pink and White Marshmallow Pops are ready. Serve these as is or pack them in clear or decorative treat bags to give as favors/gifts.