if you are looking for some healthy pre-made options for breakfast that are homemade, contain vegetables, not loaded with sugar, these are perfect choice. You can re-heat these on tawa for a few minutes or micr-wave these for 10-15 seconds and they taste as fresh as on first day. Apply a spoonful of ghee and enjoy this hot wholesome breakfast with a cup of chai or some achaar and yogurt 😋
Upvaas Thalipeeth is a popular Maharashtrian recipe, usually prepared during religious fasts. It’s made with mixing Rajgira flour (Amaranth), Singada flour (Water Chestnut) with Sabudana flour with boiled potatoes. And with a minimalistic flavor from Cumin Seeds, green chilies and roasted peanut powder, very similar to Sabudana Khichadi
The quintessential Gujarati recipe that contains 5 different tastes! The addition of chickpea flour and yogurt to whole wheat flour reduces the overall glycemic index and the addition of fresh fenugreek leaves adds to fibre content. I also add little bit jaggery while making the dough – the sweetness of jaggery compliments the slight bitterness of methi leaves really well. And if you don’t use water, these theplas can last for upto 5 days!
This quintessential North Indian breakfast is NOT for calorie counting folks! But if you’re like me, who really enjoys the flavors, textures, melody of spices without counting oil and ghee – you will like this classic combination!
My three-year-old loves eating biscuits dipped in chai! I’m trying to make most of these tea sessions by offering her something healthier and nutritious than biscuits and also using this as an opportunity to introduce her to a variety of foods from her Indian culture. It’s not just cookies and crackers – she can have much more than that, more fulfilling, well-balanced and delicious too. Other teat-time snacks on the blog: While growing up, spicy puri (tikhat–meethachi puri) was a common thing that my parents enjoyed with a cup of evening chai. So I have started this tea-time snacks series…
Idada – a non-fermented Dhokla perfect for toddlers and also for people with acidity. These dhoklas are generally thinner, don’t rise as much as regular khaman or yellow dhokla but these are also easier on digestion, so can be had for breakfast or as snack with green chutney or ketchup for kids. White Dhokla is made with Rice and Urad Dal – same as Idli batter. You can in fact re-use Idli batter to make these dhoklas too. Khaman or regular yellow dhokla is made with Rice and Chana Dal. It’s definitely heavy to digest and also topped with tadka,…
A recipe that’s perfect for breakfast, as a snack, also for the lunchbox and is also well balanced with lots of protein, some healthy complex carbs and fibre and all the goodness of fresh Spinach leaves! How does that sound? This is not a regular appe recipe, I used my left-over dosa batter for making these appe, and they turned out really well so hence sharing my little cooking experience. Ingredients: 1/4 cup Steel cut oats (not rolled or instant) 1/4 cup moong dal 1/4 cup urad dal 1/4 cup masoor dal 1 tsp fenugreek seeds 1/4 cup rice flour…
Gujaratis are known for their variety of farsan – snacks – dhokla, khaman, shev-khamni, khandvi, gote, lochyo, kachori, mathiya, muthiya …. it’s a long list. I have previously posted two recipes for muthiya – dudhi na muthiya and palak-methi na muthiya. Handvo or Handawa is yet another healthy Gujarati snack which is not deep fried. It’s actually baked! Traditionally this savory lentil cake is baked in an aluminium pot filled with sand in the bottom, which when heated, provides dry heat just like our modern ovens. I found it quite interesting. It’s prepared with a mixture of different dal flours such as chana…
मुळा / Muli or White Radish and शेपू / Savaa or Dill, the two vegetables I hated from my core white I was little. I gave my mom hard time since she either had to convince me for eating it or make something else . Convincing me was a harder task than preparing something else. She tried many ways to hide these vegetables in other dishes. the characteristic smell the two vegetables have turned out to be my biggest advantage. It was quite rare to have my mom open the door for me as I return from school since her office timings never…
A Diet Friendly Recipe Moist and fluffy inside; golden crispy outside; the Muthiya make a perfect pairing with a cup of tea! ‘Muthi’ means fist in Gujarati and it’s called Muthiya because the dough is turned into cylindrical shape using fist. Made with whole wheat flour and grated dudhi with very little oil, since the dough is steamed and then sauted in a typical Indian tempering, this dish is perfect for those who are on a “diet”. I love Spinach and Cilantro in my Muthiya, it adds moisture and flavor and color. So I actually made Dudhi Palak (Spinach) Muthiya…