Looking healthy alternatives for regular potato fries? How about some fiber-rich Baked Jicama Fries? Yes, that’s what I am going to share today. So what is Jicama(pronounced as hee-cama)? It is an edible root grown in the warm climates of Central America, the Caribbean, the Andes Mountain regions, and Southern Asia, where it’s an essential as well as an extremely versatile food source. It is popularly known as Mexican Yam Bean or Mexican Turnip.
Are you looking for easy ways to incorporate oats into your diet? Then this recipe is for you. Oats Dhokla is an instant dhokla recipe prepared with powdered oats and semolina in equal proportion. This simple steamed dhokla is a perfect guilt free snack anytime and a perfect party/potluck appetizer too.
Whenever I think about stir fry, broccoli always crossed my mind. I love the broccoli stir fry with soy sauce and cane sugar. That subtle sweetness elevates the simple stir fry to the next well. Today I am going to share broccoli stir fry with tofu. These two pairs very well and you get your daily dose of vegetable as well as the protein. :-)
The second recipe that I am going to post under the “Holi Recipe” theme is the Ragi Malpua. Malpua is a sweet pancake which is quite famous in Orissa, but it found its way to the other states and now it has become a popular dessert throughout India. Instead of frying the malpua, I prepared them like regular dosa and stuffed it with grated coconut – nut filling. Also, I made it with Ragi flour, Wheat flour, and Oats flour thus making diabetic friendly.
Holi, the festival of colors is in a couple of weeks’ time, and when I saw Holi Recipes as one of the Blogging Marathon themes for this month, without any second thought, I picked it up. All the chaats and snacks, fall under the Holi recipe category, and I have posted most of them last September. This time, I wanted to keep it simple and healthy yet delicious. So I am starting off with perfect tea time snack – Methi Mathri, precisely Baked Methi Mathri.
Welcome to the three day blogging marathon, and this week theme is – “Kid’s delight | Cakes and Cookies”. Holiday season always calls for baking. That’s the main reason for me to chose this theme for kid’s delight event. Join me with you delicious sweet bakes. :-) The carrot saga continues. :-) Today I am going to present a simple and mildly spiced cookie – “Eggless Oatmeal Carrot Cookies”.
As karthigai deepam is right around the corner, I thought of sharing some of the neivediyam (offering to God) or prasadam recipes. Last year I posted the Pori Urundai recipe and I explained about the festival in the same post. Today I am going to share one of the simplest neivediyam. It’s the kadalai paruppu or the channa dal or the Bengal gram dal sundal. Sundal is nothing but legume stir fry. Sundals are not meant only for Navratri, be it any festival, sundals are one of the easiest recipes to prepare.
I am sharing a healthy vegan and zero oil chaat recipe for the last day of this Cooking Carnival Blogging Marathon. It’s the sukha bhel recipe with barley puffs. Sukha means dry and basically this is a dry bhel recipe which is an easy grab and go chaat and perfect for mid-day hunger pangs. This recipe calls for a dry bhel chutney that can be prepared well ahead and stocked up. Once we have the dry chutney ready, this bhel can be assembled in no time.
This chaat/salad recipe is my all-time favorite and I prepare it regularly. Mine is the super simple version of Delhi fame Kulle chaat or fruit chaat. Traditionally, this spiced up fruit chaat is served in scooped out veggies like bell peppers, tomatoes, cucumbers. Instead of that, I mixed both my fruits and veggies together and tossed it with chaat masala and added some roasted peanuts for additional flavor. That’s it.
Today I am posting yet another Gujarati recipe which is prepared with besan – Khandvi. If you notice, the ingredients of khandvi and Dhokla are pretty much same except that, we use yogurt for Khandvi. But the cooking process is completely different. We prepare the khandvi mix with besan and yogurt. This mixture is cooked down to a thick paste and it spread thinly across a flat surface and then rolled up to bite size pieces and then we temper it with spices.