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Thursday, July 9, 2015

Date and Nut Roll (No added sugar)

Date Rolls


Dates - 2 cups, chopped
Variety nuts - 1 cup
- Pistachios
- Cashews
- walnuts
Coconut - shredded
Cardamom powder - 1/4 tsp
Ghee - as needed


Chop dates, nuts and keep separately. Heat ghee in heavy bottomed pan. Saute chopped dates. Cool and process everything, including nuts in a food processor to form a dough.

Apply some ghee on your palms and make a log of the above processed dough.

Roll the log over coconut shavings.

Wrap foil around the log and let it cool in the refrigerator for 2-3 h.

Unwrap the foil and slice the log in equal size discs.

Store in airtight box in the refrigerator.


  1. If you don't have food processor, then make sure to chop the ingredients very fine and hand mix everything. 
  2. You can also use regular blender to mix everything. 

Dalia Upma

Daliya upma

Daliya (broken wheat) - 1cup
Onions - 1/2 cup, sliced
Tomatoes - 1/4 cup, chopped
Ginger - 1 inch, chopped
Green chilies - to taste
Mixed veggies - 1 cup (chopped carrot, chopped beans, peas, chopped bell peppers )

Turmeric - 1/2 tsp
Coriander powder - 1 tsp
Salt - to taste
Mustard seeds - 1/2 tsp
Curry leaves - 1-2 springs

Lemon - juice of fresh small lemon
Cashew nuts - handful or more
Cilantro - 1/4 cup, chopped

Water - 2 cup


  1. Dry roast dalia and keep it aside.
  2. Heat oil in a cooker and add mustard oil when the oil is hot. The seeds will start to crackle. 
  3. Add curry leave, onions, green chilies and ginger. Saute' onions till translucent. Add chopped onions and cook for sometimes. 
  4. Next add all the spices, including salt, chopped vegetables and nuts.
  5. Saute' everything for 3-5 minutes on medium heat.
  6. Add 2 cups of water and pressure cook on medium to high heat till one whistle.
  7. Once the pressure is released, fluff the cooked daliya and squeeze lemon juice. 
  8. Garnish with chopped cilantro leaves and serve.
  9. Serve war or cold with yogurt. 
  1. If dalia is still not cooked, add more water and pressure cook it for one more whistle
  2. Always add lemon juice to warm (not hot) food, otherwise the food will taste bitter. 

Thursday, June 25, 2015



Urad daal (white color) - 1 cup
Rice - 2 cups
Fenugreek seeds - 1/2 tsp
Salt - to taste
- bell pepper
- onion
- peppers

Soak urad daal, rice, fenugreek seeds in the same bowl for 7-8 hours. Drain the excess water and grind into fine paste. The consistency should be thick and pour-able. Add salt and cover the bowl loosely and leave it in the sun to ferment for 7-8 h. The batter will become foamy, light and rise.
Chop the vegetables of choice and keep aside.
Proceed to making uttapam by pouring one laddle of batter on medium hot gridle. Spread the batter and sprinkle chopped vegetables. Pour a trail of oil around and cook covered for 2-3 minutes.
Once the edges start getting brown, flip to cook the other side.
Serve hot with coconut-peanut chutney, tomato-onion chutneyor sambhar.

Minty Paratha

Minty paratha

Whole wheat flour - 2 cups
Salt - to taste

Yogurt dip
- Yourt - 1 cup
- Mint - 1 cup, loose leaves
- Water - optional, depending on the consistency of the dough

Blend yogurt and mint in a blender. You could do this with hand whisker as well. Just remember to chop the mint very fine when blending with hand. I noticed when the yogurt is blended in a mixer, it looses its creamy consistence. It works good actually to make dough.

Now make soft dough by mixing yogurt blend and wheat flour. Keep the dough covered for 30 minutes for the gluten to develop.

Roll out to make parathas or rotis. In my opinion, the parathas and rotis tastes heavenly when eaten hot, straight from the griddle. 

Wednesday, June 24, 2015

Mint Cilantro Chutney

mint-corriander chutney

Mint - 1 cup, roughly chopped
Cilantro - 1 cup, roughly chopped
Green Chilies - 1-2
Ginger - 1/2 inch
Cumin powder - 1 tsp
Lemon juice - as per taste
Black salt - to taste
Sugar - optional
Oil - 1/2 tsp

Blend everything in a blender. Don't add excess water to avoid runny chutney. Adjust spices, salt and sugar.
I like to freeze some chutney in ice tray for future use. It comes handy in case of emergency.


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