Category Archives: Healthy

Kulcha

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Kulcha is a stuffed flat bread. The stuffing can be anything, vegetarian options like paneer, potatoes, cabbage the list is endless. The non vegetarian options can be mince, finely chopped chicken or even shredded tandoori. This is not roasted by flipping like the regular parartha, kulcha is roasted on the flame directly after being stuck on to the griddle. My take on this North Indian delicacy is I use clay griddle. The taste that the kulchas inherit is the beautiful, mild mud aroma, as though it is cooked in the clay tandoor. So here is the recipe.

Ingredients : (makes 12/14)

Cover- Refined flour 4 cups, salt to taste, curd 1/2cup, sugar 1tsp. Oild 3/4 tabsp.

Stuffing- Paneer (cottage cheese) 250 grms, boiled potatoes 7/8 small ones, salt to taste, sugar 2tsp, chopped green chillies 2/3, chopped coriander leaves handful, Cumin powder 2tsp, red chilli powder 1tsp, crushed coriander seeds 1 tsp, chat masala 2 tsp. Black sesame seeds and Butter for garnish.

Method:

Take a mixing bowl and add salt, sugar, curd and oil to the refined flour. Knead it into a firm but not very tight dough. Keep it for rest.

In the meantime prepare the stuffing. Grate paneer, potatoes. Add the coriander, chilli’s, red chilli powder, cumin powder, salt sugar, chat masala and crushed coriander. Divide into equal portions making lemon size balls. Take the dough and divide that too into small ball size balls. Roll a little with black sesame seeds, now place the stuffing on the rolled dough and bring the dough together covering the stuffing firmly. Roll with the help of a rolling pin and dust some maida (Refined flour) to make flat bread. Heat the clay griddle. Now apply some water on the rolled kulcha and Pat it on the water side on the hot grilled. Let it cook on one side for 2/3 mins. Now turn the griddle on the flame roasting the kulcha till it fluffs up into a beautiful golden color. Pat some butter and serve hot.

Enjoy with some curd or just as it is.

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Neer Dosa (Steamed Rice crepes)

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Neer (Water) Dosa simply means steamed rice crepes. Unlike the regular dosa, this one doesn’t need fermentation nor high in calories. It is a soft, satiny and melt in mouth delicacy of the Manglorean cuisine. Neer Dosa best goes with spicy prawns ghassi or pomfret curry (both recipe posted earlier on this blog). Vegetarians enjoy these with sambhar, kayras or chutney (again the recipes have been posted earlier). Here is my quick take on Neer Dosa.

Ingredients: (50 small dosas)

Rice 3cups, dessicated coconut 2cup. Salt to taste. Oil 2tabsp.

Method:

Wash the rice throughly and soak for 4/5 hours in water. While soaking the rice, add desiccated coconut. Grind the mixture into fine runny batter. Add oil and salt. Heat a non stick pan and pour in a ladle full of batter. Simply move the pan in circular motion for the batter to spread. On low heat cover it and let it cook for a minute. Serve hot with fish curry or kayras.

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Masoor Aamti (whole Red lentil curry)

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Masoor Aamti is a spicy curry which is a regular feature at home. Spicy flavourful and satisfying….is a power house of nutrition. Here is the recipe which you will surely want to try.

ngredients:

Whole masoor (Indian Brown /Red lentil) 1 cup, onion chopped 1, green chillies 4/5, mustard seed 1tsp, asafoetida 1/2 tsp, curry leaves 8/10, turmeric powder 1/2 tsp, coriander cumin powder 1tsp, red masala (SKP community paachkalsi ) 2tsp, 1tabsp paste of roasted onion, dry coconut and garlic, garam masala 1tsp, salt to taste, oil 2/3 tabsp, palm sugar or jaggery 1tabsp, coriander leaves chopped handful.

Method:

Wash and pressure cook the masoor with chopped onion and chillies till tender. Heat oil and tamper it with mustard, asafoetida and curry leaves. Add the dry spices like turmeric powder, red masala and coriander cumin powder stir fry for less than a minute. Add the roasted onion coconut paste and stir fry till oil oozes out. Add the cooked masoor, palm sugar, garam masala and some warm water. Season it with salt. Bring it to a boil and simmer it for 5/7 mins. Keep on stirring till it blends into a thick curry. Garnish with coriander leaves. Serve hot with roti or rice.

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Ananasaachi Aamti (Pineapple curry)

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Ananasaachi aamti (Pineapple curry) is traditional delicacy of the SKP community – the original Mumbaikars. Being a Rajput but married in this SKP family…I was curious in digging some of their hidden recipes. Little twist added by me, here’s my take on this Aamti.

Ingredients:

Fresh Pineapple chopped in triangles 1 whole. Grated coconut 2 tabsp, coconut milk 11/2 cups, cumin seeds 1tsp, curry leaves 7/8, green chillies 4/5, onions 2 medium chopped, turmeric powder 1/2 tsp, coriander cumin powder 1tsp, paachkalashi(SKP community special masala) masala 2/3tsp, (or chilli powder 2tsp, garam masala 1/2tsp), jaggery 1cup, ghee 2tabsp, rice flour 2tabsp, lemon 1, salt to taste and coriander leaves chopped for garnish.

Method:

Heat ghee and tamper cumin seeds, curry leaves and slit green chillies. Add onions and sauté till translucent. Add pineapple, jaggery and half cup water. Cover it for 5 mins to tenderise the pineapple. Now grind the grated coconut and rice flour into a fine a paste. Add the turmeric powder, masala, coriander cumin seeds powder and the coconut paste. Add another cup of water and stir continuously. Add coconut milk and season it with salt. Squeeze the juice of a whole lemon. Garnish it with coriander leaves. Enjoy the hot aamti with roti and rice.

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Chocolate Oats cake

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When the craving for chocolate cake is heightened, but you are on a ritual of a low calorie diet, this cake is the best option to satisfy your binge. A zero oil, sugar free low calorie cake….One can gorge on this without any guilt.

Ingredients :

Bananas 2, Rolled oats 4tabsp,cocoa powder 1tabsp, drinking chocolate powder 1tabsp, 3egg whites, curds 2tabsp, honey 1tabsp (can add another one if prefer sweet), cinnamon powder 1tsp, vanilla extract 1tsp, salt 1/2tsp, baking powder 1/2tsp, raisins 2-3 tabsp, chopped walnuts 1-2 tabsp.

Method:

Something I dared to experiment without following the technique of baking a cake….

Mix all the above ingredients in a blender for 10-15 seconds. Transfer the mixture in a cake tin 8″ by 8″. Preheat the oven for 10 mins at 180°.

Place the cake tin in the oven, and bake it for 25mins on 180°

Treat yourself minus the guilt. 😋

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Sweet Vermicelli (Semiyan/ Seviyan)

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Semiyan is one dish that takes me back to my childhood days, when there was no Maggi or pasta to binge on. Life was so unprocessed then. My Ma used to make this dish mostly for breakfast. A healthy homemade option and I am so glad my daughters enjoy it too. One bite of this takes them to their Nani’s home. Here is my take of simple sweet Vermicelli (Semiyan).

Ingredients: (serves 3)

Vermicelli 1 1/2 cups, ghee 2tabsp, saffron a pinch, pistachio, almonds chopped as per you desire, cardamom powder 1tsp, sugar 3/4th cup and water 2cups.

Method:

Heat ghee in a pan and roast the Vermicelli till golden brown. Add saffron and cardamom. Add warm water and let the Vermicelli cook till tender. Stir it till the water evaporates though not too dry. Add sugar and stir. Cover it for a couple of mins. Garnish with nuts. Serve hot or cold, can be enjoyed for breakfast, snacks or dessert.

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Kothimbir Wadi

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Kothimbir Wadi is a typical Maharashtrian delicacy, enjoyed as a side dish or snack. My twist on this is I secretly smuggle all the green leafy vegetables which my girls avoid eating. And of course a special dash of ground flaxseeds rise up the health quotient. So here is my take on kothimbir Wadi.

 Ingredients:

Chopped coriander leaves (kothimbir) 1 cup, chopped fenugreek leaves 1cup, chickpea flour  1 1/2 heaped cup, rice flour 1/2 cup, asafoetida 1/2tsp, cumin and coriander seeds powder 2tsp, garam masala 1 tsp, turmeric powder 1tsp, chat masala 1/2 tsp, flaxseeds powder 1tabsp, sesame seeds 2 tabsp, carom seeds 2 tsp, jaggery 2tabsp, chillies finely chopped 2/3, ginger garlic paste 1tsp, salt to taste, oil 2tabsp for the mixture. (If frying then 2more cups, if shallow frying then 2 tabsp)

 Method:

Take a mixing bowl and mix all the above mentioned ingredients except for the oil for fryingMake it into  a thick paste can add half a cup of water. Now Pat it into a tin and flatten it evenly. Place the tin into the cooker and steam it for 15/20 mins. Once cool cut into squares. 4 options for serving : 1. Serve steamed, 2. Shallow frying on non stick pan till crisps by drizzling a tabsp of oil, 3 deep fry till golden brown and 4. Air fry without oil. 

Just before serving garnish with some chat masala and imli chutney.
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