Nutella-Banana Popsicles

Yes, it is raining popsicles at Badal's residence :) I made a few different kind(flavors and ingredients) of popsicles and so far liked this 'banana mixed with nutella' and some mango bits in it...it is suppa-fantab-yummilicious (coining new words after tasting it), you may also come up with some new adjectives after tasting it, I can bet :)

Over ripe bananas on the counter is a sad story in almost every household. It really makes me cry :( Most of us end up making banana sheera, buns, cake or milkshake(maybe). Now I have found a new way to use it up! Yes, Popsicles!! and trust me it tastes amazing.

Nutella is a universally loved hazelnut cocoa spread... kids absolutely love it along with us adults! So this combination is simply deadly. I also went ahead and added chunky bites of ripe mango in it, it blends in the taste really nicely! And more so it makes a lovely looking popsicle too :) Beauty with the Swad(taste) kinda thing going on there hehe

Let us quickly take a look at this recipe:

Ingredients:

• 3 ripe bananas
• 2 tbsp thick plain yogurt
• 2 tbsp nutella spread
• 2 tbsp mango cut in chunky bites ( optional)
• handful of crushed almonds (optional)

Preparation:

• Blend all the ingredients except mango, almonds.
• Pour this mixture in the popsicle molds filling it up to 3/4 of the mold and add few mango chunks in it. Close the lid and let it chill for few hours until it sets.
• Place the popsicle molds in the warm water for a few seconds to smoothly get it out or keep under the running water for a few secs.
• Njoy it in the hot weather by dipping in crushed almonds....

You may also enjoy watermelon-berries popsicles.

njoY! happY cookinG!!

recipe is adapted from prettysimplesweet blog.

Health Benefits: Banana is high in potassium and low in sodium content, which may help protect your cardiovascular system. Carrots may get all the glory for helping your eyes, but bananas do their share as well. The fruits contain a small but significant amount of vitamin A, which is essential for protecting your eyes. Bananas may not be overflowing with calcium, but they are still helpful in keeping bones strong. They also do not contain enough fat or protein to be a healthy meal on their own, or an effective post-workout snack.

Nutella is a hazelnut-chocolate spread similar to peanut butter but with a sweeter flavor. Though the spread contains saturated fat and sugar, it also supplies a good amount of key vitamins and minerals that you need for good health. The hazelnuts in Nutella might also boost the health of your heart, making it a fairly nutritious food to occasionally incorporate into your healthy eating plan.

Sabudana Khichdi (Tapioca khichdi)

Sabudana(Tapioca) Khichdi

Sabudana Khichdi immediately brings "fasting" concept to our minds, because it is usually prepared on the days we fast(vrat). I like it so much that I make it as a breakfast dish once a week. An easy, bland yet tasty, very filling, energy generating dish. Many people struggle to make a perfect khichdi, rightly so because it depends on the quality of sabudana (tapioca) you get from the store and how you soak it. Sabudana must have a nice white color and should look fuller. Initially for a couple of times I tried to make this dish, it was a disaster. Now I have mastered it and I feel proud :) I give the credit to my MIL, who taught me exactly how to make it. It is a very easy preparation provided you make it in a right way.

It is a 'give me a high five moment' when this dish comes out perfect when done :)

Let us take a look at the recipe:

Ingredients:

• 1 cup sabudana (tapioca pearls)
• 2 tbsp cashews
• 1 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds (rai)
• 12 curry leaves
• 3-4 green chillies slit
• 1 tbsp sugar
• salt to taste
• 2 tbsp oil (or less)
• handful chopped cilantro
• 2 tbsp grated coconut for garnish
• 1 tbsp roasted crushed peanuts for garnish

Preparation:

• Soak sabudana for 4-5 hours or overnight. Add water just till sabudana is immersed in the water. Do not add more water like we soak most of the lentils and pulses. After 5- 6 hours you will see that the size of the sabudana is doubled and it looks fluffy.
• Take a non-stick pan and heat oil, add mustard seeds, jeera seeds till it splutters, add green chillies, curry leaves, cashews and saute till it turns light brown.
• Add Sabudana and mix everything nicely. Now add sugar, salt, crushed peanuts, grated coconut and mix gently. 
• If sabudana is soggy(watery) it will not come out nicely. Crushed peanuts will help take out the  moisture from it to an extent.
• Cover the lid and let it cook on sim flame for just a couple of minutes. Switch off the gas. Add cilantro for garnish and serve hot with a cup of tea or coffee.

njoY!! happY cookinG!!



Health Benefits:
Tapioca contains calcium, iron and vitamin K in abundance, which plays a very important role in maintaining bone health and improving flexibility. Tapioca can give your digestive system a boost too. Known to help resolve common digestive disorders like constipation, indigestion, bloating and flatulence, tapioca also helps keep a check on your cholesterol levels, helping you stay healthy. It has carbohydrates and hence consumed during fasting days.

Vali Bhaji (Vali /Indian Spinach/ Malabar Spinach/Poi Randai)

Vali(Konkani), Mayalu(Maharashtra), Basale Soppu(Karnataka), Poi (northern India), Malabar Spinach (universally), Indian Spinach, Vietnamese Spinach- there, I know only so many names for this Malabar spinach vegetable :) It belongs to the spinach family and has thicker leaves that's juicy and tastes more like citrusy and peppery.

This vegetable is grown in the backyard (a creeper), it is a very low maintenance plant and it almost grows like a weed :) Vali bhaji or Vali randai is a very authentic Konkani dish, loved by almost everyone and no prices for guessing that it is a coconut based curry :) (Yes, Konkanis use coconut as a base for everything, they cannot survive without it) For once this dish is not meant to be spicy and since it uses dal(lentils) and coconut it has a nice sweet taste to it, very very kid friendly dish. If you don't find indian spinach in the market, you can use this recipe on spinach leaves, comes out just fine.

Now I have to go down the memory lane when I am updating new posts on my blog. It has kind of become a must to do thing especially when I cook authentic dishes hehe. I like this randai more when it is made with prawns or clams(kubbe). I did not have it today so I made plain randai. I remember how I used to pick most of the prawns from the curry for myself :) Brings back warm memories of me visiting my aunt's town by the beach and having this curry :)

That rich color, aroma, greens, nutrients, happy smiles on my family members after hogging this curry, surely makes me all mushy and happy inside.

Let us take a look at the recipe:

Ingredients:

• 2 cups chopped Vali leaves
• 1/2 cup tovar dal (lentil)
• 1 onion finely chopped (medium size)
• 1 tomato chopped (medium size)
• 1/2 cup grated coconut
• 1 tbsp coriander seeds roasted
• 4-5 red dry chilies roasted
• 1 walnut size tamarind
• pinch of turmeric (haldi)
• salt to taste

Tempering:

• 1 tsp mustard seeds
• 4 pods garlic roughly chopped
• 1 tbsp onion chopped finely
• 1 or 2 tbsp oil
  
  
  

Preparation:

ground coconut masala

cooked dal and vali leaves

• Clean the vali leaves and chop them finely. Chop the stems in 2-inch size. 
• In a pressure cooker, add vali leaves, tovar dal, onion, salt and tomato. Pour water just enough till all the ingredients are immersed and pressure cook for 3-4 whistles. 
• If you cook it in a utensil, cook till dal is done.
• In the meantime grind coconut, roasted coriander seeds, tamarind, turmeric, roasted dry chillies in a mixer/blender. Add water little by little and make a thick paste.
• In a wide bottom pan, add this ground coconut masala and bring it to a quick boil.
• After all the pressure is released from the cooker, take out the vegetable mixture and add it into the pan. Let it cook for 10 minutes, simmer it further for 5 more minutes. Adjust salt and water as per your desired consistency. 
• Keep stirring occasionally, else dal will stick at the bottom. 
• Make a tempering/tadka of oil, add mustard seeds, as it splutters add garlic, then onions and fry till its brown, now pour it over the Vali randai. 
• Served hot with plain rice, peji (parboiled rice) or roti.

Shown here is: Vali Randai with Plain Rice, Papads, Cucumber and Chilli Pickle.

njoY!! happY cookinG!!

Health Benefits:

Home grown Malabar Spinach in a pot

Vietnamese spinach(Vali) is rich in amino acids. Helps to prevent anemia due to high iron content present in it. It is said to be good for people suffering from rheumatoid arthritis. It is rich in vitamins, minerals and contains a high content of fibre. Helps in the digestion process. Juice of Malabar spinach(Vali) has medicinal value. It is said to prevent urinary problems, hypertension, heart diseases. Juice of Vali leaves and coconut water acts as diuretic. It is low in calories and fats.

Sol Kadi (Kokum/Amsol Kadi)

Sol Kadi or Kokum(Amsol) Kadi is a staple drink in many households of Goa, coastal Karnataka and Maharashtra(konkan). It is made in two different ways, one without using coconut milk and other one using coconut milk. Both taste delicious, my favorite being the latter :) I enjoy it even more after seafood meals. It is basically a cooling summer drink. Kokum is an outer skin of the fruit that is dried and used in kadis, fish curries etc. It imparts sour taste like tamarind and color is simply gorgeous. Goan thalis are incomplete without sol kadi :) I simply love the color of the drink, it is so eye pleasing.

In my house, my mom always made the sol kadi without coconut milk and I used to not enjoy it as a child, but now everything is just reversed :). I tuck in a packet of kokum in my bag without fail when I visit my hometown :) It has lots of health benefits too which will be jotted at the end of the page.
Konkani meals are never complete without kokum kadi or a buttermilk(tempered).

Let us check out the recipe:

Ingredients:

• 10-12 Kokum/Sol soaked in 1 cup water 
• 2 cups coconut milk*
• 2 green chillies
• 1/2 tsp cumin seeds (jeera)
• 2-3 pods garlic 
• 2 tbsp chopped cilantro
• salt as per taste

When it sits for some time this is how it looks, stir it before serving.

Preparation: 

• Grind coarsely chillies, cumin seeds, garlic and cilantro in a mixer.
• Soak kokum(sol, amsol) in water for atleast 30 minutes. It imparts fantastic color. Now squeeze all the water out of kokum and discard kokum. 
• Take 2 cups of coconut milk, add kokum water, above ground mixture, salt and mix everything nicely. 
• Chill kokum kadi for an hour before serving.
• You can garnish it with few cilantro leaves  before serving it.

njoY!! happY cookinG!!

Notes:* you can make coconut milk using coconut powder or canned coconut milk too. Authentic method to do is take about 1 cup of grated coconut (if frozen use little lukewarm water) add some water and grind it for few seconds, squeeze out the water in a bowl. Repeat the process for 2-3 more times. Use that water which is coconut milk in the kadi.

Health Benefits:  

Kokum (Gracinia indica) has multiple health and medicinal benefits. Kokum is an excellent source of antioxidants thus helps to minimise the impacts of many diseases. It also promotes cell regeneration and repair. Cold blend of Kokum can be rubbed on the skin in case of allergic rashes. (It is true as I have experienced it first-hand). It cures acidity to a great extent, the cold mix of kokum, sugar and little amount of salt is given to overcome the problems of acidity. One can take the mix of Kokum along with black pepper and salt to overcome indigestion. Basically, keep kokum handy in your kitchen :) it is of great use!

Tomato Rice (Tomato Bhaat)

This is a quick one pot yummilicious rice dish that can be made in few minutes with few ingredients and it tastes super yum!! When in college, my close friend Rekha used to bring this delicious tomato rice in her lunch box and I still remember the aroma and its taste :) Hope those memories stay with me forever.(meaning don't want to have any amnesia :( ) I have made tomato rice before but something was missing and it did not turn out the way I remembered it.

I casually asked my friend Rekha today to send me her mom's recipe and she did so instantly, very sweet of her (power of internet era) I was in a great mood to have some, so made tomato rice today and voila...as expected that swad (taste) just hit the spot!! :). Thank you Rekha:) and thank you to Aunty for bringing back to me those college memories.

The tanginess of tomatoes and all the fried dals gives this rice dish a very comforting feel and taste. 

You must try it out!!

Here is the recipe:
Ingredients:

• 2 cups cooked rice (any, I use Basmati)
• 4 big tomatoes finely chopped (ripe)
• 2-3 dry red chillies
• 12 curry leaves
• 1 tbsp of channa dal (bengal gram)
• 1 tbsp urad dal
• 1 tsp mustard seeds
• pinch of asafoetida (hing)
• 1/2 tsp turmeric powder (haldi)
• salt as per taste
• 3 tbsp oil (or less)

Preparation:

• In a non-stick pan, heat oil, add mustard seeds, as it splutters add dry red chillies, curry leaves, channa dal, urad dal and saute till it turns light brown, add asafoetida, saute quickly and add chopped tomatoes. 
• Mix everything once, now add turmeric pwd, salt and saute for few seconds. 
• Now let the tomatoes cook and come together as a pulp. Once it starts leaving oil at the side, add cooked rice and slowly fold it in. 
• Do it delicately else you will be breaking the rice. The aroma in the house will surely make you happy :) 
• Let it cook on slow heat for a couple of minutes more till all the tangy flavors mix with the rice.
• Serve it with a little ghee (optional) along with yogurt raita, papad/fried sandige and pickles. 

njoY!! happY cookinG!!

You may like Vangi Bhaat, Vegetable Rice Pulao, Phodnicha Bhaat (tempered rice), Bhatkal Chicken Biryani...

notes* you can garnish it with cilantro and grated coconut too.

Health Benefits: The health benefits of rice include its ability to provide fast and instant energy, regulate and improve bowel movements, and slow down the aging process, while also providing an essential source of vitamin B1 to the human body. It is very low in sodium and cholesterol free! The debate that tomato is a fruit or vegetable is still on :), nonetheless, it is considered as a superfood. It is rich in antioxidants. It has lycopene which helps in fighting chronic diseases and helps in delivering other health benefits. It is an excellent source of Vit C, potassium and cholene.

Khoba Roti (Indian flat bread)

It is simply amazing to know how Indian culture has so many variations of flat bread. I came across preparation of Khoba roti recently and fell in love with how it is made, the technique, its texture, how it tastes. Everything about it is unique, pretty and yum! It comes from Rajasthan- a land of bright colors, folk culture, camels, sand, forts, mahals, sun, dances, clay pots, rusticness etc and then there's their food!! Papad ki sabji, dal bati churma, lal maas, meva pulao, missi roti hmmm so many traditional dishes. I will be posting most of it soon...:) Stay tuned! :)

Let us take a look at this decorative Khoba Roti recipe.

Ingredients:

• 2 cups whole wheat flour (traditionally they use coarse flour)
• 2 tbsp ghee warm
• salt to taste
• water to knead (around 1/2 cup)

Preparation:
Take wheat flour in a mixing bowl, add warm ghee over it, salt and mix it with your fingers or a fork. I prefer to do it with my hands...get all that love in there :) and get some gentle exercise for your fingers!:)
Now add water little by little and knead to make a dough, should be stiff dough and not soft like we knead for chapatis. Close it with a lid and keep aside for 15 minutes.
Make equal portions of dough. Take tennis ball size portion (yes big portion) and roll it into 5-6 inches round shape disc. Don't roll it out thin, it should stay thick.
Make some marks with a knife on one side.
Heat a tawa/griddle and place this khoba roti with knife marks facing down. Let it cook for some time about a minute.

• Turn the khoba roti and cook for very little time maybe 30 sec. Turn around and with 2 fingers[ index and thumb] pinch the roti all around in circles. If the roti is too hot for you to handle use flat tongs to pinch the roti, it makes a beautiful impression and design.

• This method is used to cook the roti evenly as it is rolled out thick. Don't add any oil or ghee while roasting.
• Once the pinching is done, take it out from the tawa and place it directly on the stove with the pinched surface facing the stove heat.

• Move it evenly using tongs till all sides are cooked. Take it out and add ghee in the dips created due to pinching. Serve with any spicy gravy/curry or potato sabji. It is delicious!!!!

njoY!! happY cookinG!!

note*: If you add ghee khoba roti will be soft to eat, if you don't it will get little hard.

You may also like papad ki sabji, khatti dal

Health Benefits: This whole wheat is a rich source of vitamin (B1, B2, B3, B6, B9), iron, calcium, phosphorus, magnesium, potassium etc so you should not avoid roti in your diet. It has soluble fibre to help clean plaque from blood vessels and prevent constipation. Doesn’t make your blood sugar shoot up and then crash. If you add ghee, you are getting more calories but ghee has its own set of benefits too. If you are on strict dieting avoid it, else add a dollop of ghee and enjoy these swadhisht Khoba rotis!

Puff Pastry Fruit Tartlet

Without a dessert, your meal feels incomplete, isn't it?  Even though I don't have a sweet tooth, occasionally I crave for desserts and many a time I crave for 'stunning desserts'! I am presenting a very simple and unique dessert which can be tailored to your likings, needs:) or just depending on the availability of ingredients in the pantry etc. It gives you scope to use your creativity leading to happiness looking at the end result :):)

When I am hosting parties I am lost thinking what dessert to prepare...I always get stuck there :) I am on a look out for a quick, easy, eye-pleasing and delicious desserts. These fruit tartlets are sure to make your guests happy and you can bask in the compliments thrown at you for the rest of the week :)

Now, let us take a look at the recipe:
Ingredients:

• 1 box of pepperidge farm pastry sheets.
• 1 cup of blackberry, raspberry, kiwi fruit sliced

For the Frosting: 

• 1 8oz cream cheese 
• 1/2 cup powdered sugar 
• 3/4th cup whipping cream

Preparation:

• Thaw the pastry sheets for about 40-45 minutes when you take it out of the freezer. 
• Lightly flour your work surface. Unfold the thawed pastry sheet. 
• Roll the pastry sheet into the size you need. Cut the pastry into square pieces (4x4) with a knife. 
• Place the square on the muffin pan cups (tray) and slightly make a dip in the centre to give it the cup shape. Bake on 400F/200C for 15 minutes. 
• Let it cool down a bit before you start filling it.
• In the meantime make cheese cream frosting. Whisk cream cheese first, then add sugar and whisk some more. 
• Add whipping cream slowly and whisk until it gets thick enough to spoon. 
• Take the tartlets out and fill it with cream cheese frosting, blueberries, raspberries, kiwi fruit and serve!

Notes:*  You will see pictures where I have also added vanilla custard pudding and orange slices. Like I said you can also add chocolate pudding if you want and any variety of fruits that you like.



njoY!! happY cookinG!!

You may also like red velvet cupcakes.

Kheema Kofta(balls) in Spicy Gravy

Keema* (kheema/ minced mutton) is a meat used widely in India and other Asian countries. One of my neighbors used to make some real ass-kicking spicy meatballs in gravy. My mom never liked it so much I guess and so I basically depended on my neighbor to cook it in order to enjoy it :) One of my aunts tried it and the keema balls used to break in the gravy for the reasons best known to her :)

Sadly, I have not come across this dish in any restaurants either. After coming to the USA, it was hard to find mutton itself, leave alone minced mutton(keema). Since past few years, I have found a place where I get halal meat and I am very happy about it. One of my foodie friend Namita was kind enough to share this wonderful recipe with me and I have stuck with it since then.

Let us check the recipe:

KEEMA KOFTA IN SPICY GRAVY

Ingredients:
For the Gravy Masala:

• 1/2 cup fresh or dry grated coconut (dry roast)
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 4 cloves
• 1 green cardamom
• 1 inch cinnamon, 
• 4-5 peppercorns
• 1 medium onion sliced
• 1 inch ginger 
• 5-6 garlic pods 
• handful chopped cilantro
• 2 tbsp oil to fry
• salt as per taste
  

For Keema Kofta (Balls)

• 1 and 1/4 cup keema
• 2 green chillies (add more if you like spicy)
• 1 tsp ginger garlic paste
• handful cilantro chopped finely
• 1 tsp garam masala
• salt to taste
• 1/4 tsp turmeric (haldi)
• 4 tsp fried gram dal powder (phutani powder)- for binding
• 1 tsp red chilli pwd

Preparation:

• Dry roast the coconut for few minutes and transfer it to the blender.
• In a pan, heat 2 tsp oil and add the ingredients mentioned under gravy masala except onion, roast it lightly and transfer to a mixer/blender, Now in the same pan add more oil and saute onion till golden brown, transfer to the mixer/blender and grind. Keep the gravy masala paste aside.
• Now add all the ingredients under keema balls and grind to make a paste. Take it out and make small balls of equal sizes, you can make around more than a dozen.
• In a pan, add the gravy masala paste and cook till it leaves oil on the sides. Add salt and warm water about a cup or more into the gravy (to make it thin). Slowly add the keema balls in the gravy and let it cook on sim med flame till the keema koftas are done. Stir delicately in between. 
• Serve it hot with roti, bread or rice along with some raita.

njoY!! happY cookinG!!

notes* - Many times Keema and Kheema is used interchangeably.

Health Benefits:
Goat meat contains a lot of vitamins and nutrients needed by the body. It has iron, choline, selenium and vitamin B. There is CLA in goat meat, which is a cancer-preventing fatty acid and it avoids inflammation. There is vitamin B in goat meat, which helps burn fat in your body. In addition, it is also high in protein, and lower in saturated fat than beef. It’s good for you who are on a diet. There are selenium and chlorine in goat meat which is beneficial to prevent cancer. Goat meat contains calcium and is good for the bones.