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Sunday, December 10, 2017

Palak Puri & potato tomato veggie

My mom had made palak puris once for my daughter & she had liked them. So, I decided to make palak puris once in  that day instead of palak paratha.

Ingredients : 1/2 bunch of palak leaves  ( cleaned by soaking in water for 10-15 minutes & patting them dry ), 1.5 cup atta, 1-2 tsps oil  oil for adding to dough , 1 cup oil to fry the puris,  1/4 tsp til seeds ( optional ) , 1/4 tsp ajwain ( optional ), 1/4 tsp haldi, salt to taste.



Method : Pressure cook the palak upto two whsitles. Let the cooker cool. Take out the plak. Let it cool to room teemptraure. Puree the pressure cooked palak to a pate in the mixer. Keep aside.

Take atta, add haldi & salt to atta.Mix nicely. Add til 7 ajwain & again mix nicely in the atta mix. Now add the palak puree & make a dough. If palak puree is insufficient to make it into a dough, add water drop by drop. Make it into dough. Smear palms with oil & knead dough till it becomes one oft round ball. Keep aside.

Take oil in a kadahi & start heating on slow flame.

Again knead the dough & divide it into 12-15 equal sized pedas. Roll out each peda into a flat round circle or  puri of  4-5 inches.

Fry the puris in oil on both the sides till, they get get crisp & golden.Serve palak puris with aloo matar or tangy vegetable of choice.


I made a simple potato tomato watery veggie to serve with palak puris.

Pressure cook 2-3 potatoes. Microwave 2 tomatoes for 1-2 minutes by slitting them on 2-3 sides incompletely. After the tomatoes have cooled to room temperature, skin them. Mash the skinned tomatoes with pav bhaji masher .Keep aside. Peel the potatoes & break them with hands into 5-6 pieces. Keep aside. Take a kadhai. Heat 2-3 tsp oil,Add 1/4 tsp jeera to it. When they splutter, add grated ginger followed by finely chopped 1 green chilly. Let it fry for a minute or two..Add haldi & hing ( 1/4 tsp each ) . Now add the broken potato pieces. Fry for a minute. Add the mashed tomatoes. Add 1 cup water. Bring to a boil.If the veggie is too watery, add 1/4 tsp flax seed meal.Its omega fatty acids & fibre rich. Put off gas.

Serve palak puris with this tangy veggie. 

Wednesday, December 6, 2017

Vegan Sweet Potato cake

I had come across this sweet potato cake on Saffron Trail.I got some seet poatato this week not for the cake .And then decided to bake this cake.  I had apples as well.o , I tweaked the recipe & made it into a Vegan version of the cake !


Ingredients :1 cup atta ( whole wheat flour ) , 1/2 cup maida, 1 cup mashed boiled de peeled sweet potato , 1/2 cup apple sauce ( pressure cook an apple after depeeling & deseeding it & then mash it ) , 1 cup jaggery sugar ( Patanjali brand used ) , 1/2 cup lukewarm water,1 tbsp apple cider vinegar, 1/4 cup oil, 1tsp baking powder, 1/2 tsp baking soda, 1 tsp dry ginger powder, 1 tsp cinnamon, a pinch of salt.


Method : Preheat the oven to 180 degrees centigrade.

Mix atta, maida, baking powder, baking soda, salt, cinnamon powder, dry ginger powder in abowl wirn afork oer whisk. mix many times so that all dry ingredients are nicely mixed with each other. Keep aside this dry ingredient mix.

Mix wet ingredients- oil, apple sauce, mashed sweet potato, apple cider vinegar with each other nicely. Add jaggery sugar to this mixture. The sugar will melt .See that no lumps of jaggery sugar remain. One may have to mash some sugar lumps as jaggery sugar does not break easily.This is the wet ingredient mix.



Make a well in the dry ingredient mix.Put the wet mix into the dry ingredient mix well. Mix so that a batter is formed. Pour warm water drop by drop to get a idli batter type consistency. See that no lumps remain in batter.

Line a baking vessel with butter paper. Pour the batter into the baking vessel over the butter paper .Bake at 180 degrees centigrade for 45-50 minutes or till the toothpick inserted comes out clean.

I baked it in microwave mode for 5 minutes to ensure that the whole cake is completely baked after convection baking is over.

After baking is over, cool it outside for half an hour. Put it upside down on aplate. Remove the butter paper from bottom. Straighten it up & cut as per choice.

This cake was  moist & soft.It was aptly sweet.




Saturday, November 11, 2017

Sai Bhaji

Green leafy vegetables are nutrient rich. Methi or fenugreek leaves & palak or spinach leaves are an iron rich nutrient source .So are lentils like chana dal moong dal ,etc.Here's a recipe which combines both palak, methi, chana dal & many more nutrient green veggies

I love the recipes of Sindhi Rasoi.I had been wanting to try out this sai bhaji. now that winters have begun...maybe not the weather & yet veggies of winter have arrived in the market.I tried this sai bhaji from Sindhi Rasoi & well, it turned out  super !




There is another version of Sai bhaji on the same blog which uses spinach, dil, khatta palak  ( called sorrel ) & methi. Sanjeev Kapoor also has his version of Sai bhaji. All these versions use a mix of more than one green leafy vegetable (  palak is a must )  with lentils ( usually chana dal  ) .

Ingredients : 1 bunch of palak, 100 gm red amarnath leaves, 100 gm fengreek or methi leaves, 100 gm khatta palak , 100gm sua or dill leaves, 1 large potato, 2 bhindi,2 small tomatoes, 2-3 green chillies,1-2 onions, 1 tsp gated ginger, 1 tbsp dhania powder, 1/ 2 cup chana dal soaked for more than half an hour, 1/4 cup  moong dal with chilka, 1 tbsp oil, 1/4 tsp haldi, salt to tatse.


Method : Clean the green veggies thoroughly by soaking in water for 10-15 minutes.Discard the water & keep green veggies aside.

Roughly chop onions, tomatoes & potato ( after peeling the potatoes) . Keep aside.

In a pan , heat oil.Add grated ginger & finely chopped chilies. Saute them nicely. Add chopped onions. Saute nicely. Add turmeric powder. Mix all nicely. Add dhania powder. Add diced potato pieces & bhindi,Mix nicely. Saute for a minute or two .Add the green veggies. I added them just like that without cutting them. One can chop them roughly if one wishes so

Since I added green veggies without chopping, I felt that my pan was not big enough so I had to really struggle to mix up all the veggies.

After the the green veggies shrank in volume  once they got cooked up a bit, it eased up space & I added the soaked dals after discarding the water in which they were soaked. Mix nicely.

Add the chopped tomatoes .Mix with the dals & veggies. Add salt .Remember to add less salt as green leafy veggies have their own salt content.Mix all nicely.

Pressure cook this dal veggie mix up to two whistles. After two whistles, sow the gas flame to low & cook on low flame for 12-15 minutes.Put off gas. After cooker has cooled, take out whistle. Remove lid & the sai bhaji is ready . Just pound the sabji nicely with the pav bhaji pound. Pound just 2-3 times. Chan dal must be seen in the sai bhaji .


I enjoyed sai bhaji with rice. One can enjoy it with rotis or parathas or phulkas as well !

My family & friends liked the taste. I liked it except for the smell of dil which I dislike. It was not pungent at all as I use less pungent green chilies. If more pungency is needed, please feel free to use more chilies or dark green chilies which have more pungency.


This is my #livogenironchef entry for the Iron Chef contest on IndiBlogger.

Wednesday, November 1, 2017

Vegan Banana Muffins

I had not baked for quite some time. And there was an overripe banana at home.I googled for eggless banana muffins .And came on to this recipe .

I tweaked the recipe & made it vegan.



Ingredients : 1 cup whole wheat atta, 1 over ripe banana mashed & pureed ( it is nearly 1/2-3/4 cup ...forgot to measure it cup size ) , 1 tsp flax seed powder, 1/2 cup sugar, 1/4 tsp baking powder, 1/4 tsp baking soda, 1 tsp lemon juice,  1 tbsp chocolate chips for garnishing( optional ).



Method : Pre heat oven to 170 degrees centigrade for 15-20 minutes.

Add 4 tsp water to 1 tsp flax seed meal or powder .Mix both nicely in a bowl. Keep aside for 15 minutes or more.

In a  large bowl take mashed pureed banana .Add sugar & lemon juice. Mix nicely. Keep aside.

In another vessel , take atta. Add baking powder& baking soda. Mix all the three many times over with whisk or spoon or fork . This is the dry mix.Keep aside.

Mix the banana- sugar- mix with flax  seed -water- mix nicely. This is the wet mix. Keep aside.

Make a well in the atta-baking powder-baking soda or dry mix. Pour the wet mix into the dry mix.Mix nicely with whisk or spoon. The batter which results must have idli batter like consistency.


If batter has lumps or appears dry,add water, drop by drop into this mix to get a  cake batter similar in consistency to idli batter.

Line the muffin in muffin tray with cup cake liners. Scoop out small amounts of batter with a tablespoon into the cupcake liners.Garnish the top pf the batter in cup cake liners with choco chips. Bake at 170 degrees for 18 minutes.

After that bake in microwave mode for one minute. Check by inserting toothpick if the muffins are completely baked. If toothpick comes out clean,it is baked.If not , bake for 1-2 more minutes.


My muffin tray was with a friend. I had a few paper cups ( for serving tea ) .I used these paper cups lined with cup cake liners to bake these muffins. I garnished about 6-7 cup cakes with choco chips .I baked two cupcakes plain without any choco chips.



Made a total of 9 muffins...2 without choco chips & the 7 with choco chips as garnish.



Wednesday, October 18, 2017

Peanut butter n ghee nan khatai

I tried nan khatai erlier & did not post it. This time round, I tried a fusion of two -three recipes & tweaked them a little. I used peanut butter as also ghee. I mixed, whole wheat flour or atta with besan or chickpea flour ( chana dal flour ) & rava or sooji.



For the flour besan rava mix, inspiration was a You tube video 

Since I had peanut butter ,I googled for nan khatai making use of peanut butter. I got two peanut butter cookie recipes .One used eggs & another was eggless. Both recipes by the same food blogger.

I added flax seed meal as I was making eggless nan khatai. And I used ghee & peanut butter in equal amounts.


Ingredients : 1 cup whole wheat flour, 1/2 cup chana dal flour, 1/2 cup rava,1 cup powdered sugar 1/4 cup peanut butter, 1/4 cup ghee, 1 tbsp flax seed meal.



Method : Add 3-4 tbsp water to 1 tbsp flax seed meal.Mix nicely & keep aside in a small bowl. Let this be kept aside for 15-20 minutes.

Preheat oven to 200 degrees centigrade for 10 minutes.

Mix chana dal flour, rava & whole wheat flour nicely with a spoon or whisk. keep aside.

Mix peanut butter & ghee nicely. Add powdered sugar to it. Mix sugar with ghee & peanut butter nicely.

Add this ghee peanut butter-sugar mixture to flour rava mix. Mix nicely.

After 15-20 minutes of soaking flax seed meal in water, pour the soaked flax seed meal water mix into the dough  mix containing flour-rava-sugar-peanut butter ghee.Add  water little by little if the dough is crumbly. Dough must be such that small cookies can be shaped by hand out of the dough.

Shape small cookies from the dough. Put the cookies on butter paper. Put the butter paper on to a tray.Bake them at 200 degrees centigrade for 20-30 minutes( in total after baking them 2-3 times ). I baked them in two trays in the oven...one below the other. So ,the baking was improper. I had  to bake many times And some got browned a tad too much & 2-3  got burnt . Baking in an electric oven is unfamiliar & so I erred. I forgot to bake the cookies from below & when, I tried to do that, I went overboard.Some got browned to chocolate brown shade & 2-3 got burnt.



The cookies turned out somewhat chewy. My dad felt they were not crisp. Sweetness was okay.


Tip : I forgot to add baking powder and or baking soda. I skipped adding elachi or cinnamon powder.

The cookies can be garnished with almond or cashews before baking & they turn out to be almond or cashew embedded cookies . Or any dry fruit of choice .

Next time around, I hope to bake better cookies ..crispy ones ! 

Saturday, October 7, 2017

Apple Halwa.

I had got leftover unsweetened apple sauce. This sauce was brought from store by my teen for making cakes eggless. I thought why not make a sweet dish using this apple sauce & yet, I wanted to avoid cakes , cookies etc.I googled & came across this apple halwa. I looked up one more recipe .My recipe is a combination of both these recipes & maybe a little bit of some tweaking of the recipes.

Ingredients : 1 cup unsweetened apple sauce ( apples can be used as well as in this recipe ) , 1 cup sugar, 1 tbsp ghee, 1 tsp ghee for greasing the plate, assorted dry fruits chopped, 1 tsp cardamom powder.


Method : Take a thick kadhai & add ghee. As it melts, add the unsweetened apple sauce. Keep gas on slow flame throughout the recipe . Keep frying the apple sauce till it tarts thickening as it loses moisture. Please check so that it does not get stuck to the bottom of the kadhai

Add sugar to the thickened apple sauce ghee mix in the kadhai. The sugar will start melting .Keep stirring so that all ingredients mix nicely.Add the chopped dry fruits into the mix. Mix all nicely.  Every now & then give a good stir to the contents.As the mix in the kadhai gets thickening again, be careful.It will soon start leaving the sides of the kadhai.  Let it be on the gas stove.


Grease a plate with ghee all over.

Put off the gas. Pour the thickened halwa into the grease plate. Spread it evenly with a bottom of the katori. Let it cool.Then cut into desired shapes & serve.


My halwa became too sweet Next time, I would be using less sugar ...maybe 3/4 cup  sugar for 1 cup apple sauce or maybe even half cup sugar would be apt.

Wednesday, October 4, 2017

Pinneapple gojju.

In our religious mutts & temples ,especially mutts in particular, Pinreapple gojju is one of the items in the prasadam feast. I love the sweet tangy taste of the gooju . So I thought of trying out this recipe which I googled.




I had brought four slices of pineapple from the market. Its in  season now & one can see many handcarts selling 4 slices of pineapple in packet for the price of 20 bucks ! I used up 2 pineapple slices for making pineapple sheera .The remaining two sices I used up while making this gojju. I wanted to try & see how the rcie turns out in my hands .So just two slices.

Ingrdients : 2 slices of pineapple ( peeled ) , 1 tbsp jaggery, 1 tbsp fresh dessicated coconut, 1/8 Methi seeds, 1 tsp urad dal, 2 tsp Sesame seeds ( used white unpolished ), 4 dry red chillies ( used 2 byadgi & 2 lavangi chillies ) , 1/ 2tsp mustard seeds,  1/4 tsp hing, 1/4 tsp haldi, 1 tsp oil,5-6 curry leaves , 1 tsp lemon juice, salt to taste.

Method : Roughly chop the pineapple piece & let them be cooked in a little water & hing.  Add jaggery to the pineapple pieces as they are getting cooked

Meanwhile dry roast methi seeeds, sesame seeds, dry red chillies & urad dal all separately. Alternatively  little bit of oil can be used to fry sesame seeds & methi seeds ...both separately. Keep aside all roasted ingredients. Take all the roasted ingredients & add fresh desiccated coconut to it. Make a paste of all these items with some little water .Pour the paste into the pinapple water jaggery mix. It must be boiling now.

Prepare vagar by popping mustard seeds & curry leaves. Pour this vagar over the coconut curried pineapple mix. Add lemon juice. Mix nicely. The pineapple gojju is ready .Serve with rice and or rotis !



I used both lavangi & byadgi mirchis as byadgi mirchi are hardly pungent & lavangi mirchis are pungent. If you don't want pungency, you can use all byadgi mirchis .If you want gojju to be pungent, you can use all lavangi mirchis.

The gojju tasted great. Even my parents said that !