Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts

Sunday, June 30, 2013

Handvo(savory cake)

Handvo or handwa is a traditional Gujarati dish, which is a healthy tasty savory cake. It's madewith coarsely   ground rice and lentil . I made the variation with quinoa instead of rice. Hopefully you also like the taste. It's full of protein.

1/4 cup long grain rice
1/2 cup quinoa 
1/4 cup brown rice
1/4 cup Chana dal
1/4 cup urad dal
1/4 cup arhat daal
1/2 cup yogurt (plain)
3 tsp ginger green chili paste 
2 tsp garlic paste
2 cup bottle Garud (grated)
1/4 tsp ajwain
1/4 tsp turmeric powder
2 tsp salt
4 tsp sugar
Curry leaves

2 tsp sesame seeds
2 tsp mustard seeds
4 tbsp oil
1 tsp fruit salt

Wash and soak rice, quinoa, lentils for 4-5 hours.
Ground the mixture after draining the water, keeping it coarse
Add yogurt and grind a bit more. Take it in a big bowl
Add grated bottle guard, ginger chili paste, sugar, ajwain, salt, turmeric powder, garlic paste . Mix well . 
Heat 1 tbsp oil in a pan, switch off gas, add curry leaves and red chili powder. Add to the mixture.
Cover and keep to ferment over night.

Per heat over on 350 C
Oil a muffin tray or a cake pan , pour batter in each hole,  Heat oil in a pan, add mustard seeds and allow to tamper, add few sesame seeds on top of batter. Then add hot oil with mustard seeds, it will temper the sesame seeds.

Cover with aluminum  foil and bake for 40 min, add eno in fermented mixture , and mix well
Then check with tooth pick if done, set oven on broil and broil for 10 min but keep close eye.
Serve hot ( after 10 min of cooling)or cold, you can keep in refregeriater for a week. Serve with tomato ketchup and green coriander sauce,  

Note: you can also use shredded zucchini, carrots, cabbage with bottle gaurd.
Take 1 cup white rice, instead of 1 cup white rice, quinoa, brown rice to make traditional way.

Wednesday, May 1, 2013

Fruity sauce

It's a really yummy sauce I came across of my favorite blog, I must say its awesome

I used kiwi, orange. Almonds , mint and coriander leaves and salt, cumin powder, green chills with lime juice. It turned out awesome

Tuesday, April 9, 2013

Guilt Free Almond Cookies........

I was looking for a cookie recipe which is tasty as well healthy, I came across this recipe on SensibleVeg


    • Almond Meal 1 cup
    • Chick pea flour (Besan) 1/2 cup
    • Agave Nectar (1/2 cup)
    • Vegan butter (1/4 tsp)
    • Vanilla Essence (1/4 tsp)
    • Baking Soda 1 pinch
    • Salt 1 Pinch
    • Sliced Almonds (for garnishing)


    • Mix Almond meal, Chick pea flour, Vanilla Essence, Salt. 
    • then mix melted butter, agave nectar in mixture and make smooth dough.
    • Make 12 Small Balls
    • Preheat oven at 350 degree Fahrehiet.
    • Place the cookie dough balls on a cookie sheet lined with parchment paper.
    • Bake for 10 minutes and let it cool for 5 minutes.
    • take out and store in airtight box for a week.

    Tuesday, April 2, 2013

    Instant Dhokla (Steamed Chick Pea Snack)


    • Besan (Chick Pea flour) - 1 Cup
    • Water 3/4 Cup
    • Green Chilli , 2 , chopped finely
    • Ginger - grated
    • salt - per taste
    • Lemon Juice - 2 tsp
    • Sugar - 1 tsp
    • Istant fruit salt - 1 tsp
    • Oil - 1 tsp

    • Mustard Seeds - 1 tsp
    • Sesame Seeds - 1 tsp
    • Green Chilli - 2 - Slitted
    • Water -1/2 cup
    • Oil - 1 tsp
    • Curry Leaves - 2 Strands
    • Green Corriander leaves

    1. Mix Flour, Water in a big bowl properly.
    2. Add salt, lemon juice, Grated chilli, ginger, sugar ,oil in the mixture
    3. In steamer add water and prepare a flat bowl by greasing throughly.
    4. once ready mix instand salt in mixture and pour in the Greased bowl. and steam for 15-17 minutes.
    5. prepare tempering in separate pan, by heating oil in a pan, add mustard and sesame seeds. Let them splutter. then add slitted green chilli, curry leaves . after 2 min add water and let mixture to boil.
    6. cut Steamed dhokla and pour tempering mixture. Top with Green corrionder leaves.
    7. Serve with Green Mint Sauce.