Eggless Digestive Cookies Recipe – Whole Wheat,Oats Cookies Without Butter

We buy digestive biscuits regularly even though its costly.Every time I used to see the list of ingredients on the back of pack to try on my own.And I kept searching some good recipes for homemade digestive biscuits aka whole wheat,oats cookies. In Raksha’s school, this year they have strictly restricted store bought cakes, cookies and packed juices for snacks box. Only homemade digestive cookies are allowed. Finally time hath come to try my hands on it.I followed this recipe & I baked an eggless, butter less digestive cookies using whole wheat flour, quick cooking oats and plain milk.For Vegan version, use almond milk instead. Actual recipe had butter in it. But I substituted butter with cooking oil and tried it today.You can call this as oats cookies too.It came out very well, perfect with a crunchy texture. We loved it very much & ate 2-3 cookies without any guilt. Its so easy to make and a good tea time cookies for weight watchers.For kids, you can use butter, add some Choco chips, M&M etc for variations. After tasting these cookies, Raksha told its taste is similar to UNIBIC digestive biscuits . I felt very happy and proud with my baking .Friends, do try this easy, simple oats cookies without eggs and butter at home & enjoy it for your tea time with your loved ones. Even beginners can dare to try it. Ok, lets move on to the recipe !

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Pumpkin Sambar Recipe – Poosanikai Sambar–Parangikai Sambar

Pumpkin sambar is my recent try in pumpkin recipes. Usually I make red or yellow Pumpkin gravy or pumpkin poriyal ( Manjal Poosanikai/Parangikai in Tamil, Mathanga in Malayalam, Kumbalakayi in Kannada, Kaddoo in Hindi) – My mil’s recipes for our lunch. Both are my favorite recipes. But Sendhil doesn’t like them. So I have to make some other kuzhambu or side dish specially for him whenever I cook Pumpkin.  Recently he suggested me to try pumpkin sambar for rice instead of making other dishes with it. Usually I add few pieces of yellow pumpkin in my hotel idli sambar recipe to get the mild sweetness. But this is the first time, I am making manjal poosanikai sambar for rice. So I asked the recipe from my MIL, combined it with my mixed vegetable sambar recipe and made it for our lunch along with Vendakkai poriyal. Sendhil liked it very much and ate all the pumpkin pieces happily.He told sambar tastes much better than pumpkin chutney and poriyal. Abbaaa, I am feeling relieved that I can make him eat pumpkin with this sambar recipe. Friends, do try this easy and yummy poosanikai sambar/pumpkin sambar for your lunch. You can have this sambar with idli,dosa too. Ok, lets see how to make it with step by step photos !

Pumpkin sambar recipe

Pumpkin sambar/poosanikai sambar recipe for rice

Cuisine: South Indian

Category: Sambar recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml To pressure cook Toor dal - 1/3 cup Turmeric powder - 1/4 tsp Cooking oil - few drops Water - 2 cups Poosanikai/Pumpkin pieces - 12 cubes To temper & saute Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Methi seeds/Vendhayam - 1/4 tsp Urad dal - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli – 1no ( pinched) Curry leaves - few Hing/Asafetida - 1/8 tsp Big onion or small onion – 1 no / 10 nos Green chilli - 2 nos (slitted) Sambar powder - 2 tsp Dhania powder - 1 tsp Red chilli - 1 no Ghee - 2 tsp ( to add at the end) Coriander leaves – few ( to garnish)

METHOD

Soak tamarind in 1 cup of warm water for 15 minutes.Wash and soak toor dal adding 2 cups of water, turmeric powder and cooking oil. Wash and peel the skin of pumpkin and cut into big sized cubes as shown in the pic below. You can also chop it with skin because skin becomes soft after pressure cooking. Take the pieces in a small bowl that fits in the cooker and keep it inside the cooker without adding water. Let the dal pressure cook for one or two whistles in very low flame. Open the cooker after the steam is released and remove the pumpkin bowl. Mash the dal well with a ladle. Chop the onions, slit green chillies and keep it ready. In a kadai, heat oil and temper mustard seeds, methi seeds.Once they start to splutter, add the urad dal, cumin seeds, pinched red chilli and curry leaves. Add sliced onion, slitted green chillies and saute until onion turns transparent. Now add 1 cup of tamarind extract, sambar powder, dhania powder, turmeric powder, salt and cooked pumpkin pieces. Add raw hing and few torn curry leaves while the sambar boils. Let it boil for 5 minutes. Add 1/2 cup of more water in the middle if needed. Now add the cooked & mashed toor dal. Mix well and let the sambar boil for another 3-4 minutes or till the desired thickness is reached. Switch off the flame and transfer the sambar to a bowl.Garnish it with coriander leaves and add 2 tsp of ghee.Cover it with a plate and serve after 30 minutes standing time. Mix with hot rice and enjoy with any poriyal and appalam ! Enjoy !

Note

The spiciness level would be normal for this sambar. If you want more spicy sambar, add more green chillies or some red chilli powder along with dhania powder. You can use red pumpkin or white pumpkin too. But chop them into big pieces so that it doesn’t become mushy while pressure cooking. Never cook pumpkin pieces along with dal. Keep them in a separate box inside cooker but do not add water. This helps to cook the pumpkin soft and it retains its shape too.

Enjoy this yummy yellow pumpkin sambar with plain rice and poriyal.Tastes yumm !!

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Keerai Masiyal Recipe Without Dal – Arai Keerai Masiyal/ Kadayal

I got this Keerai masiyal recipe without dal (also known as keerai kadayal) from my reader Priyadarshini. She shared some of her mom’s specialty recipes with me. This Arai Keerai masiyal is one among them. Last week, I tried it for our lunch along with Raw mango, drumstick vatha kuzhambu and shared a picture in my Instagram page too. In our family, we feed Keerai kadaiyal to one year old babies by making in a simple way adding garlic. But this recipe is entirely different from ours. So I was happy that I learnt and tried a new keerai recipe for lunch apart from my usual Keerai kootu, poriyal and sambar. Thank you so much Priyadarshini ! You can try this recipe if you want to consume more quantity of keerai in your diet. I guess this recipe works for mulai keerai and siru keerai too. Do include this healthy keerai recipe in your lunch menu and enjoy. Lets see how to make Keerai masiyal recipe with tomato, onion and tamarind.

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Veg Dalcha Recipe, Ghee Rice – Brinjal Gravy For Biryani

When I shared Muslim wedding biryani & Kuska recipes in my Biryani series, few readers asked me to share Muslim home style Brinjal gravy ( Kathirikai Kuzhambu) for biryani. I did share an Ennai Kathirikai Gravy for biryani. But later I realized it was not the one my readers asked for. Again I got a mail and a comment in my biryani recipes to share Muslim Veg Dalcha recipe which is served as a side dish for ghee pilaf/Nei choru and they call it as Bahara Khana. Its very special among Nagore,Tamilnadu and Hyderabad Muslims. I started searching for the authentic recipe and found it in Jaleela Kamal mam’s blog. Recently when I was telling about Thalcha kuzhambu to my dad, he told he had tasted it in his friend Mr.Ibrahim uncle’s house & called him immediately.I talked with his wife Sharmila Banu aunty and got the recipe for Dalcha along with ghee rice. She told they make dalcha with mutton & vegetables. But she suggested me to use brinjal and bottle gourd as I asked for a vegetarian version.It was very similar to Jaleela mam’s recipe.It is so easy and quick to make. So I was double happy and satisfied of trying the authentic, original, traditional Muslim style Dalcha gravy recipe.You can prepare Dalcha and ghee rice simultaneously if you have 2 pressure cookers in hand. Sharmila aunty told me to use DUM method for making ghee rice just like Hyderabadi biryani . But I did it in my cooker directly as I started cooking very late. Soon I will try to make a detailed and perfect ghee rice post. Aunty was sooo sweet and patient. She spent nearly half an hour over phone and shared many of their specialty recipes for Iftaar and Ramadan. I must try to post them one by one soon. Thanks a bunch Aunty and Jaleela Mam for sharing this wonderful Dalcha recipe.Now lets see how to make South Indian Veg Dalcha gravy with step by step pictures.
Check out my 40 Veg Biryani Recipes too !

Dalcha recipe&Ghee rice

Veg dalcha rcipe with ghee rice - Muslim style

Cuisine: Indian

Category: Lunch recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup – 240ml To Pressure cook for Dalcha Toor dal - 1/4 cup Chana dal - 2 tbsp Big onion - 1 no or small onion - 5 nos ( sliced) Tomato - 1 no Green chilli - 1no Garlic cloves - 4 no Red chilli powder - 1 tsp Dhania powder - 1 tsp Turmeric powder - 1/4 tsp Ginger garlic paste – 1/2 tsp Tamarind – medium gooseberry size  Brinjal - 2 nos ( cut into 4 or 5 pieces) Salt & water - as needed Raw mango – 2 pieces ( optional, I din’t use) Mint+coriander leaves - a handful To temper: Ghee – 2 tsp Big onion – 1/2 no ( sliced) Cinnamon – 1 no Cloves -  1 no For ghee rice Basmati rice - 1 cup Water - 1.5 cups or 1 cup water + 1/2 cup coconut milk Cooking oil + Ghee – 2 tbsp  Ghee – 1 tbsp ( for garnishing) Whole garam masala – 1 each ( Cinnamon, cloves, Cardamom, Kalpasi, biryani leaf, marati moggu) Big onion – 1 no Ginger garlic paste – 1/2 tsp Mint + coriander leaves – a fistful Green chilli – 1-2 no ( slitted) Tomato – 1/2 no (optional) Lemon juice – few drops ( optional)

METHOD

In a pressure cooker base, take the toor dal + Chana dal and soak it adding 2 cups of water. Soak tamarind in 1/2 cup of warm water separately in a bowl. Chop onion, peel garlic and slit green chilli. Chop the brinjal into pieces vertically and immerse in water till use.Add the chopped onion, green chilli, one whole tomato, Mint + coriander leaves, turmeric powder,garlic cloves, few drops of oil, G&G paste to the pressure cooker. Mix well and pressure cook the dal mixture very low flame for one whistle.( You can  add chopped tomatoes if your dal cooks well. My dal doesn’t cook mushy if I add chopped tomatoes.So I added as a whole tomato) Open the cooker after the steam is released. Mash the dal well with a whisk or mathu. To this, add chopped brinjal & bottle gourd ( and Mutton pieces if using), salt, red chilli powder and dhania powder. Again pressure cook in high flame for 1 whistle just for the brinjal to cook. Brinjal should retain its shape. ( ** Refer NOTES for an easy method). Open the cooker after the steam is released and add the tamarind extract + Mango pieces ( If adding). Mix everything and check for taste.Add more salt , chilli powder based on your taste. Let the mixture roll boil well. Heat ghee in a small pan and saute cinnamon, clove, sliced big onion. Saute till onion turns golden brown.Remove and add it to the boiling dal mixture. Switch off the flame and remove it. Garnish with coriander leaves and serve hot with Ghee rice or biryani. Enjoy !  For ghee rice : Wash and soak basmati rice in 2 cups of  hot water for 20 minutes. In the mean time, chop the onion, tomato, slit green chilli. Heat a pressure cooker with Oil +ghee and splutter the whole garam masala items.  Add the chopped onion, green chilli, g&g paste and tomato pieces ( skip tomato if u want white pulao). Saute until tomato turns mushy.Now add 1 cup of water and 1/2 cup of coconut milk and soaked basmati rice ( U can use water or coconut milk completely) . Add the required salt and add chopped mint+coriander leaves, few drops of  lemon jucie.Mix well and pressure cook in low flame for 1 whistle. Remove after the steam is released.  Fluff the rice with a fork and serve it. Keep dalcha as the side dish ! This combo tasted simply great : )) Enjoy !! NOTE **While making dalcha, you can keep the brinjal pieces in a small bowl inside the cooker and cook all the other ingredients together.After opening the cooker, mash the dal well, add the cooker brinjal pieces and then you can add tamarind extract, give a boil & temper it. By doing this way, you can avoid pressure cooking for 2 times. I just followed what Aunty told me. So I have cooked twice here. Next time, I am planning to try this method. If you want to follow DUM method for making ghee rice, Just add the rice, water, coconut milk and mix well till all the liquid is absorbed by the rice and becomes thick. Now switch off the cooker. Heat a dosa pan well ( Use a very old, unused dosa pan) and Place the cooker over it. Cover the cooker with a cotton cloth and then place a plate or lid. No need to use the cooker lid. Above this, place a bowl full of hot water. Let the flame be high and dosa pan be very hot. This heat will spread to the cooker and rice cooks soft n fluffy. Remove the cooker after 10 minutes and check the rice. This was the method suggested by aunty. Soon I will try to make a detailed post for this. By doing this way, color of rice can be maintained white.

Try and enjoy this most popular Muslim style Ghee rice + dalcha combo at home. I am sure you will love it. I made this and some curd rice for our Sunday lunch. It was comforting !

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Green Gram Dosa Recipe – Pachai Payaru Dosa - Dosa Without Rice

This is not Andhra special Pesarattu dosa. It is a no rice, green gram + Urad dal dosa ( Pachai Payaru dosai in Tamil) recipe and it cannot be made instantly. Its batter should be fermented overnight like our usual idli,dosa batter. I tasted this dosa in my MIL’s house recently. She got this recipe from Sun tv’s Parambariya Maruthuvam by Dr.Sakthi Subramaniam. He shared this dosa recipe under diet food for weight loss. I am not under diet or doing anything special for weight loss, but still I wanted to try this dosa variety as it is a healthy, low calorie, protein rich dosa recipe without using rice. I made it for our breakfast today and loved its taste. It came out so thin like paper dosa but very soft in texture not crispy. But it was filling.We enjoyed it with coconut chutney. Weight watchers, do try this healthy dosa in your kitchen and share your feedback. Lets see how to make healthy green moong dal dosa at home !

Check out my chickpeas/Kabuli chana dosa without rice if interested !!

Green gram dosa recipe

Healthy, protein rich green gram dosa without rice

Cuisine: South Indian

Category: Healthy Breakfast

Yields: 20 dosa

Prep time: 20Hours

Cook time: 2 Minutes

Total time: 20H2Minutes

INGREDIENTS

1 cup - 250 ml Green gram - 1.5 cups White, round urad dal - 1/2 cup Salt & water - as needed

METHOD

Wash and soak the green gram and urad dal separately.Soak the green gram for 5 hours and urad dal for an hour. Grind the urad dal in a big mixie jar or using grinder to a smooth paste adding enough water. Remove the batter to a bowl.The grind the soaked green gram to a smooth paste adding water and salt. Mix both the batter well using your hands.( I used grinder to grind the batter.So I ground the urad dal batter first and added green gram to it for grinding further.If you use grinder, you can follow the same) The quantity of batter ie. the yield will be more if you use grinder :) Ferment the batter overnight or for 12 hours. The next morning, batter would have raised well and light in weight. Heat a dosa pan. Mix the batter thoroughly and pour a big ladleful of batter over the dosa pan. The consistency of batter should be like usual dosa batter. Spread it thin or thick as you wish.Keep the flame medium high and drizzle a tsp of oil around the dosa. Flip the dosa and cook the other side too.Remove it and serve hot with coconut chutney ! Enjoy !

Note

If you feel, the dosa is too soft, reduce the quantity of urad dal to 1/4 cup and try it.

Fermentation is very important else dosa will smell raw. You can grind the batter using mixie or grinder. Use ice cold water for grinding if using mixie. Add sufficient water to bring it to usual dosa batter consistency.

Enjoy this healthy, protein packed dosa with your favorite chutney or sambar for breakfast !!

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Eggless French Toast Recipe – Bread Toast Without Egg

Eggless French toast recipe - How to make eggless French toast without eggs. Learn with step by step photos and a video !

French toast is a very easy, popular and quick breakfast recipe. Its an ideal recipe for kids breakfast & lunch box as well. Basic plain French toast batter has eggs in it. But nowadays many Indian people are making it without eggs by using custard powder or corn starch. My friend Shalini prepares this sweet toast quite often as evening snacks for her kids.She shared her eggless recipe with me and was telling me to make this post in my blog. As Raksha is not a big fan of sweetened bread toast, I was hesitating to try it. But her Father is just the opposite. He has a big sweet tooth and I know he will like this toast very much. So once I tried it for Sendhil’s breakfast with some leftover bread after making Cheese toast for Raksha. He loved it very much. Nowadays this eggless French toast is appearing often in my kitchen.You can serve this with freshly chopped fruits like strawberries, banana or by smearing with buttter, drizzling with honey or chocolate sauce and enjoy it.Soon I must try the savory version too. Lets see how to make this easy eggless French toast recipe at home. I am sure most of the kids & even their fathers would love this toast. Give it a shot and let me know !!

Eggless French toast recipe

Eggless French toast recipe using custard powder

Cuisine: Indian

Category: Breakfast

Serves: 5 nos

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup - 250ml Bread slices - 5 nos ( Milk bread or wheat bread) Custard powder - 1.5 tbsp ( Vanilla flavor) Sugar - 1.5 tbsp Boiled milk - 1/2 cup Cinnamon powder - 1/2 tsp Vanilla essence or rose white essence - 1/2 tsp Cooking oil or melted butter - to grease

METHOD

Take the custard powder, sugar, Vanilla essence, cinnamon powder in a wide plate.Add boiled & cooled milk and mix well without lumps. I used a big plate as its convenient for dipping the bread slice. If you want, you can mix them in a bowl too. Now dip the bread slice on both the sides and all the corners. Heat a dosa pan and drizzle with oil or butter. Place the bread slice and keep the flame medium.Flip the bread after it turns golden brown. Cook both the sides and remove in a plate. Serve hot with chocolate sauce or honey or chopped fruits !! Enjoy !

Note

Adjust the quantity of sugar based on your sweet buds. The quantity of sugar also depends on the sweetness of bread. I used 1.5 tbsp. Use just 2 tsp to 1tbsp for mild sweetness. Make sure the milk is boiled and is at room temperature.It should not be hot.  U can replace custard powder with corn flour. Serve it really hot to enjoy its best taste.

Try this easy n quick French toast recipe for your family and enjoy !

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Pavakkai Puli Kuzhambu – Chettinad Bitter Gourd Gravy

Pavakkai puli kuzhambu/ Pavakkai kara kuzhambu without coconut in Chettinad style. I try to include bitter gourd ( Pagarkai/Pavakkai in Tamil) in my lunch menu at least once in a week as it is good for diabetes and high in nutrition with lots of health benefits. I make Pavakkai Pitlai & bitter gourd curry/Poriyal very often. Then comes crispy bitter gourd fries and bitter gourd biryani.

 Recently I came across this Chettinad style Pagarkai Puli Kuzhambu recipe in Solai aachi’s blog. Its my favorite blog for Chettinad recipes. I loved the simplicity  & ease of the recipe and tried it for our lunch. Sendhil told this kuzhambu tastes better than Pavakkai Pitali ( I think he got bored of my usual pitlai).

 From then, I started making this easy, no grind, one pot bitter gourd gravy ( Pavakkai Kuzhambu in Tamil) without coconut very often in my kitchen. Its a very simple kuzhambu recipe that can be made quickly during busy week days or lazy weekends. I make this gravy for Sendhil’s lunch box. 

 My Father visited my place and stayed here for two weeks. My dad loves varieties of Kara kuzhambu recipes. My dad liked it very much. I am happy that I have got a delicious, healthy gravy with bitter gourd. Bachelors and working women can try this if you like bitter gourd. Lets see how to prepare this easy Chettinad style Pavakkai Puli kulambu recipe with step by step pictures.

Check out my other bitter gourd recipes

Bitter gourd Biryani

Bitter gourd Poriyal/stir fry

Crispy bitter gourd fry

Pavakkai Pitlai

Bitter gourd podi

Bitter gourd Rasam/ Uppu saaru

Andhra Kakrakaya Pulusu

Pavakkai Puli Kuzhambu Recipe

Chettinad style tangy Bitter gourd gravy for rice.

Cuisine: South Indian

Category: Kuzhambu recipes

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Bitter gourd - 1 no (Medium sized) Tamarind - A big gooseberry size Sambar powder – 1 tbsp Dhania powder – 1 tbsp Turmeric powder - 1/4 tsp Salt - as needed Water - 1 cup To temper & saute Gingely oil - 2 tbsp Mustard seeds - 1/2 tsp Methi seeds - 1/4 tsp Fennel seeds - 1/2 tsp Urad dal - 1/2 tsp Small onion - 10 nos or big onion - 1 no Garlic cloves - 10 nos Tomato – 1 no Curry leaves - few

METHOD

Soak the tamarind in water for 10 minutes.In the mean time, wash and slice the bitter gourd into very thin rings by removing its seeds. Slicing thinly helps to remove its bitterness. Chop the tomato, peel the onion, garlic cloves. In a pressure cooker, heat oil and temper mustard seeds, methi seeds, urad dal, fennel seeds and chopped onion, garlic cloves, curry leaves. Saute till onion turns transparent. Add tomato pieces and saute until mushy. Add the bitter gourd slices, turmeric powder, salt and saute for few minutes till its color changes to dark green. Now add 1 cup of tamarind extract, sambar powder, dhania powder. Mix well and pressure cook the gravy for onw whistle in low flame. Open the lid after the steam is released. Mix well and boil for sometime if you feel the gravy is too watery. Sambar powder and dhania powder makes the gravy thick. So no need to add rice flour to this kuzhambu.  Enjoy mixing with plain rice adding a tsp of gingely oil !!

Note

Adjust the quantity of sambar powder and dhania powder as per your taste. You can replace bitter gourd with drumstick or brinjal. But keep the drumstick/ brinjal in a separate bowl inside the cooker because it will become mushy when directly cooked in the gravy. Do not add more water in the cooker. Gravy will become watery & thin. To rectify this, you can either boil the gravy till thick OR dilute 1 tsp rice flour in 2 tsp water. Add to gravy and boil for 3 minutes. Add a tsp of gingely oil or ghee while serving !

Try this easy, yummy Pavakkai Puli kuzhambu for your lunch and enjoy with any kootu/ dal or just with a papad. We had with Andhra ridge gourd dal and kai murukku 

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