SabudanaVada

As a mother, I always wish for my daughter to eat well, study well, and surpass me in every way. My husband often teases me, saying I put her wishes first—and it’s true. When she asked for sabudana vada, I couldn’t resist making them. They turned out delicious, crisp, and filling.  

Simple Recipe:  

- Soak sabudana for 20 minutes, drain, and leave it covered for 2–3 hours.  

- Boil 3 potatoes and mash them.  

- Mix 150 g soaked sabudana with the potatoes, chopped green chillies, coriander leaves, 1 spoon of saunf, roasted groundnuts, and salt.  

- Shape into patties and fry until golden.  

- Serve hot with homemade chutney or sauce.  

Never wanted to cook

When I look back, I realize I never wanted to cook. I used to tell my mother that I would always keep a cook, because I wasn’t meant to be one. But life often takes us in directions we never imagined. I still wonder—someone who loved phones and technology, how did I end up spending so much time in the kitchen?  

Cooking was never my passion. In fact, I disliked certain things so much—like asafoetida (hing)—that I never even wanted to touch it because of its strong smell. Yet fate had other plans. Slowly, I began cooking, and eventually even started building online recipe collections.  

Now, I do enjoy cooking to some extent, but as the years go by, I feel my interest in it is gradually fading.  

-l

Cooking sometimes needss a break

It has been 20 years since my marriage, and in all that time I have cooked almost every single day. If I were to count the exceptions, they would barely add up to a month—or perhaps a little more—scattered across all those years. At times, it feels as though the cooking never ends, stretching from morning until night without pause.  

Yet now, I find myself losing the joy I once felt in it. I don’t fully understand why. Maybe it is because, in most middle-class homes, the wife is expected to be everything at once—the cook, the laundress, the cleaner, the caretaker of the family. And as I step into the 21st year of marriage, the expectations from my husband remain unchanged, as though time itself has stood still.  

It leaves me wondering: when will these roles evolve, when will the weight be shared? For years, I have carried the rhythm of the household, but somewhere along the way, the music of it has begun to fade.  

"From kadai to bread—brinjal fry made fun, sweet, and snackable."

Brinjal Dry

"Brinjal is a favorite for many, especially in the form of brinjal fry. Here’s a simple twist you can try: slice the brinjal into rounds and heat oil in a kadai. Add cumin seeds and a pinch of ajwain, then toss in the brinjal slices. Sprinkle salt and fry until they turn crispy. For extra flavor, add any masala of your choice if you prefer it spicy. I’ve added a touch of jaggery powder, which gives a mild sweetness kids will love. You can even layer this preparation between bread to make a delicious snack."  

Biscuit and Bread Pudding

 Biscuit and Bread Pudding

Serves- 8(For below propotion)

Ingredients-

Bread- Depends on the size of container

Digestive Biscuits- Depends on the size of container

Sugar- 150 grams

Fruits 

Custard powder- 1 ½ tablespoons

Water- ½ litre

Method-

• Take a bowl and spread the bread and keep it aside for now

• Next boil water with the sugar. Wait till the sugar melts, then add custard powder mixed with 1 tablespoon of water to the boiling water.

• Add diced desired fruits to the water (I have added apple and banana).

• Once the consistency is a little thick, let it cool a little and then pour it on the bread next repeat the layer with the biscuits and pour the mixture on the biscuits.

• Let it set in the freezer for 3-4 hours.

• Garnish with dry fruits or ice cream.

Carrot Halwa with Oats

 Carrot Halwa with Oats

Lockdown and husband working from home, daughter's classes started, both husband and daughter will crave for snacks in the evening, time flies like anything it's almost 4 months we have not stepped out of the house other than one or two times for groceries. Thought of a sweet which is my daughter's all time favourite.

Here is the recipe, I always keep it simple.I do not like milk so I try to use almond milk.

I took 15 minutes to prepare

It serves 6 servings

All you need is 

Carrot grated 4

Sugar or Jaggery 150 gms

Oats 11/2 tablespoon 

Cardamom 2 

Cashews 6 to 7

Grated coconut 1 tablespoon

Ghee 1 ½ table spoon

For garnish, take 4 cashews break into small pieces, 4 to 5 black grapes, 4 to 5 grapes. Fry it in spam adding a teaspoon of ghee.

Take the cashews, grated coconut and cardamom and grind it adding water, keep it aside.

Take sugar in a pan, add water till the sugar covers, once it melts add grated carrot and oats, if required you can add water to cook the carrot. When it thickens with no water left, add the grinded mix to this let it cool for 5 minutes stirring continuesly,  when there is no moisture left,  finally add ghee.

Garnish and serve.

Ice apple Juice

 

 Ice apple (palm fruit) is a seasonal fruit of the sugar palm tree and is widely available during the sizzling summer. The fleshy fruit loaded with translucent, juicy fluid has excellent cooling properties.

Ice Apple Nutrition:

Ice apple is a low-calorie fruit providing 43 calories per 100 grams ,11 grams of carbohydrates and rich in calcium and phytonutrients. It also contains a minimal amount of fibre, protein, vitamin C, A, E, K, B7 and iron which confers you with a host of healing health benefits.

Some of the benefits of ice apple

1. Ice apple acts as an excellent coolant and naturally cools the body in the summer and regulates the body temperature. It quenches the thirst and provides energy to stay active throughout the day.

2. Ice apple is packed with good amount of minerals sodium and potassium which helps in maintaining the fluid and electrolyte balance in the body. This property of ice apple works best in preventing dehydration and fatigue in summer.

3. It is a natural remedy for several stomach ailments and digestive issues, ice apple helps in relieving constipation and promotes bowel movements. It also relieves acidity and stomach ulcers. Ice apple eases minor stomach ailments and nausea that often occur during pregnancy.

4.The presence of several phytochemicals in ice apple possesses strong antioxidant and anti-inflammatory properties that are beneficial in slowing down the process of ageing and reducing the risk of health problems such as heart disease and cancer.

5. Skin problems such as heat rashes and prickly heat are very common in summer. Applying the flesh of ice apple on the affected areas relieves the itchiness and provides a soothing effect.

6. Ice apple is loaded with potassium and helps in cleansing the toxins out of the body and promotes the liver health.

7. A low-calorie watery fruit ice apple is an ideal deal to lose weight. The presence of water keeps you satiated for a long time and help in losing the weight naturally.

 

Ice apple juice made with simple ingredients: Milk, Rose petals,  and sugar. 

Cut the ice apple into small pieces mix with cooled milk and add sugar, mix it and cool it later garnish it with rose petals.

Bread Pocket

 Simple evening snack for kids, Bread is not so healthy for anytime consumption, still once a month would be fine.

Take sandwich bread and cut the edges.

once the edges are cut with the roller roll the bread. (Make sure you do it smoothly) 

• Prepare any desired filling of your choice, I have used corn, onion rings, capsicum, (finely chopped) cheese, pepper powder, pasta seasoning, and salt. Place the filling in-between the rolled bread
• Wet your finger with water apply it gently all the four sides and close it.
• Shallow fry pockets using butter.
• Serve hot...
• 

Lunch

 

Corn Akki Rotti

 

Akki Rotti is common breakfast at Karnataka, they call it has Bandli Rotti. Rice flour mixed with cumin seeds, grated coconut, green chillies, chopped coriander leaves and make a smooth dough adding water and spread it on the tawa or dosa pan. Eat it with any gravy or chutney.

I have added sweet corn cooked op to the flour

Chutney powder and pickles are the best combination.

Doddapatre Tambuli

  

Doddapatre leaves has  many health benefits, it is used treating cough and cold.  I am posting this because many of them will complain of common cold and cough.

This is the very good remedy for most of minor problems

This could be a side dish and it is very simple to make

In olden days our ansistors had  solution for all the minor problems like of cough, cold or fever and many minor problems with home remedies.

Every home had this plant in their Garden.

Take 6 leaves for 4 servings wash cut it two small pieces and fry it with 2 teaspoons of ghee.

To that add half tablespoon of fried gram about one tablespoon of grated coconut, cumin seeds 2 teaspoons fried  and  pepper corns fried about 6 to 7 and salt

Add all  with fried  leaves and grind it to paste adding little water.

Take the paste and either mix with butter milk for the thin consistency  and temper it with mustard, asafetida and curry leaves.

You can have it without buttermilk also.

Have it with hot rice

Cucumber Tambuli

 Cucumber Salad or Tambuli

Easy and Very Healthy Recipes

Servings- 3

Preparation time- 10 minutes

Ingredients-

Cucumber- 1 medium sized

Coconut grated- 2 tablespoon

Green chillies- 2

Peppercorns- 4

Salt to taste

Method-

Peel the cucumber and cut it into small blocks or grate it. Grind the coconut, chillies and peppercorns. Finally, mix the mixture with the cucumbers and add salt to taste.

Serve as a side or as a salad.

Carrot Fried

Sometimes snack time leaves us so confused what to make,  I found this recipe really handy.

For 3 servings take 4 to five carrots. Cut it as we cut it for finger chips,  take cornflour of about 1 tablespoon and salt sprinkle on the carrots and mix it.

Then deep fry the carrots and serve hot.

Peas Pulao (without onion and garlic)

https://cookandnourish.com/peas-pulao-without-onion-and-garlic

Proso millet Bisi Bele Bath

Panicum miliaceum is a grain crop with many common names including proso millet, broomcorn millet, common millet, hog millet, Kashfi millet, red millet, and white millet. Archeological evidence suggests that the crop was first domesticated before 10,000 BCE in Northern China.

Proso millet contains high lecithin which supports the neural health system. It is rich in vitamins (niacin, B-complex vitamins, folic acid), minerals (P, Ca, Zn, Fe) and essential amino acids (methionine and cysteine). It has a low glycemic index and reduces the risk of type-2 diabetes.

I have made simple bisibele bath adding few vegetables

You get millets without husk, now a days you can find millets in most of the shops, 

This quantity can serve 5 to six servings

• All you need is 100 gms of proso millet 
• 75 gms of toor dal
• vegetables of your choise 200 gms 
• Tamarind water 80 ml
• 1/2 tablespoon of ghee for tempering
• Mustard 2 teaspoons
• Asafoetida pinch
• Curry leaves 5 to 10.
• 1 inch of Jaggery (optional)
• Bisibelebath powder or use sambar powder which is available at home  
• Salt to taste.

Cook toor dal and proso millet  and vegetables washing it. (befor that I normally fry proso millet for few minutes) once it is done three whistles are enough.

Take a kadai add ghee, add mustard, pinch of asfoetida and curry leaves. Add tamarind water and powder once it starts boiling add the cooked vegetables and dal and keep stirring for  5 to 8 minutes and it is done. Enjoy it with raitha or sev.

 

Sweet potato Masala

Sweet potato could to be a very good snack for kids.

sometimes when my daughter is back of school and want something different,  I prepare this .

it's a very simple process, boil sweet potato,  peel the skin,  cut into round circles.

Then shallow fry on the pan, sprinkling little salt and pepper and whatever the spices you like.  I have used pepper and salt to keep it simple so take one or two sweet potatoes for 2-3 children or adults,  enjoy it with coffee or tea.

Bajra Rotti (Pearl Millet Rotti)

 Bajra

A cereal, used a lot in rural India, it has a high fiber content. The most common millet is pearl millet i.e bajra, which is an important crop in India. India is the largest producer of pearl millet. Very famous in Rajasthan, it is the most famous type of millet. Bajre ki roti with sarsoon da saag is one of India's signature dishes from the farms. These brown grains incorporate a nutty and bittersweet after taste. It is commonly prepared as a bread and stuffed parathas whereas the flour can be used to make dokhlas and chaklis. Bajra should always be consumed fresh therefore it is best to purchase it in small quantities.  

Bajra is well known in Gujarat and other parts even though in Karnataka they use less,  but few people still the use Bajra.  The names are different, known as Black millet, pearl millet  or SAJJE in karnataka.

This is actually a simple recipe what you need is
Bajra flour about one cup or 200 grams
Vegetables of your choice (I have used cabbage cucumber and carrot) 100 gms altogether.
Either you grate it or cut it, 
Cumin seeds: 2 spoons 10 gms 
Gollowreen chillies: 2 or acoording to ur spice intake.
Coriander leaves: 1 cup 
Salt to taste
Oil for brushing.

Follow the pictures shown

Poha Bisi Bele Bath

A quick dish which is really yummy to eat hot...........

Ingredients you need 

Poha 150 grams for 4 servings 

Any vegetables 3 to 4 type your choice finely chopped.

Toor Dal  50 grams

Tamarind juice 2 tablespoons

Mustard seeds two teaspoons 

Asafoetida pinch

Turmeric Powder

2 red chillies

Curry leaves few strands.

Ghee for Tadka 

Salt to taste.

Bisi Bele Bath powder 1 tbsp 

1 inch of jaggery.

Method:

Take a cooker add Dal and vegetables in that pressure cooker and pressure cook for 3 whistle, 

Take a kadai, add ghee,  add mustard seeds,  curry leaves and  asafoetida. Then add tamarind 

juice add bisibelebath  powder,  turmeric powder, and  jaggery. Once it comes to boil, add cooked dal

and vegetables. Leave it for 5 minutes, check the consistency of that if required  water

(poha will get smooth very fast) after adding poha, swich off the stove and leave it for 5 min. 

Poha will be smooth, take out and serve hot.

Cabbage Upma

Whenever we say upma for breakfast, most of them make funny faces, I love the way my mother and granny makes it, I always tell her that I need upma whenever I visit her.  

The above is a simple recipe I have replaced onion with cabbage and rest goes the same.

200 gms of cabage finly chopped.

 Green chillies according to the spice you want 

Coriander leaves chopped about fist full

curry leaves few 

 200 grams of Rava which is roasted before 

Chana dal 2 teaspoons 

Asafetida pinch

Jeera and pepper powder 1:1 teaspoon

Mustard and cumin seeds about 2 teaspoons each.

(Optional)of about 100gms coconut grated.

Take a kadai, add 1 tablespoon of mustard and cumin seeds, once they splutter add chana dal, curry leaves,  green chillies and asafoetida. 

Add Cabage and leave it for 5 minutes.

Add 1:1and a half cups of wayer shotwell that one is too true water.

Once it comes to boil add salt, jeera pepper powder

Once it comes to boil, add salt and suji, keep stirring and switch off the gas and 

 close the lid and leave it for 5 minutes.

Finally add grated coconut.

Serve hot.....

Alu Parota

This is one of well known and liked by friends and my family, Simple recipe                                  All you need                                                          is for 5 servings,    cooking time 10 min, preparation time:    20 minutes                                                                                                               Take three medium sized potato, 1 or 2 green chillies, hand full of coriander leaves, red chilli powder, saunf powder (optional) Onion one medium sized (optional) and salt to taste.

Take 250 gms of Take 250 grams of wheat flour, add 2 teaspoons of oil and salt. Knead it into a smooth dough and keep it aside, till you prepare the stuffing or leave it for 15 minutes so that it will become smooth.

I normally do not prefer onion. 

Pressure cook potatoes, mash it and add all the above mentioned in it and keep it aside.

 Take small balls from the  dough, flatten them and roll it and then place the stuffing in between and join the edges to make a ball, close it , roll it again to make a round parata. 

                                         

 

Fry the rolled parata and spread the ghee. Fry  both the sides well and serve it with  chutney or pickles or chutney powder with curd.