KANDA BATATA POHA – VEGAN | GLUTEN FREE

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An all time favourite (debatable), staple breakfast recipe, Poha saves the day for anyone trying to think of breakfast recipes to make every morning. Debatable because Indian parents end up making this at least twice a week and most kids make a face when its Poha day. If you can’t think of anything, it’s always Poha! (The other one being Upma). But I love Poha ❤ and I make this at least once a week.

I’ve previously shared the Red Rice Poha recipe which is different from this one. This here, is a typical Maharashtrian style Poha or Pohe made from White Flattened Rice and this one tastes beautiful because of the added Onion (Kanda) and Potato (Batata). Delicious, as it sounds, this fluffy delicacy is served in almost every Indian household for breakfast. This is such an easy and quick recipe, you must try making it sometime.

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INGREDIENTS
1 Cup Jada Poha (Thick Flattened Rice/ Rice Flakes)
1 Tbsp Ghee/Neutral Flavoured Oil
1 Tbsp Groundnuts (Optional)
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 Finely Chopped Green Chilli
5-6 Finely Chopped Curry Leaves
1 Pinch Asafoetida (Hing)
1/2 Finely Chopped Onion
1 Tsp Turmeric Powder
1/4 Tsp Sugar
1 Boiled, Peeled and Chopped Potato
2 Tbsp Finely Chopped Coriander Leaves
1 Tbsp Grated Coconut (Optional)
1-2 Tbsp Water
Salt to Taste

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METHOD

  • So first things first, you need to buy the right kind of Poha for this recipe. In India you get 2 kinds of Flattened White Rice – Jada (Thick) and Patla (Thin). To make Poha, you need Thick Flakes which is Jada Poha.
  • Don’t try to make this with the thin variety. I accidentally used the thin variety once and the moment I moistened them under water (which is the next step), they stuck together and formed one big mushy ball of rice. The thin variety is used to make Chiwda which is a crispy snack recipe.
  • So once you’ve got the right kind of rice flakes, add them to a strainer and run tap water over this while gently moving the flakes with your fingers to hydrate every flake of rice evenly. Do this for 8-10 seconds.
  • Let any excess water drain out completely and then add Salt & Sugar. Mix gently. Cover and keep this aside to allow the flakes to fluff up.
  • I don’t really measure the quantity of my ingredients, it’s always ‘whatever feels right’ at the moment. The trick to always know this, is to understand your ingredients. In this case, whatever amount of dry rice flakes you take, it will increase in size once you hydrate them. They will get fluffier. So you need to take rice flakes anticipating an increase in the final quantity. If you are a beginner, then you can follow the measurements I’ve listed approx. measurements enough for 1 person. In continuation with the Poha recipe;
  • In a deep pan, first fry the Groundnuts, if you are using them in this recipe. Though completely optional, groundnuts give a nice crunch to Poha. Once they’ve browned a little, take them out in a separate plate for later.
  • Heat some Ghee or Oil (If Vegan/Dairy Intolerant) in the same pan. I use Ghee.
  • Splutter Mustard Seeds.
  • Now add in Cumin Seeds and let them sizzle as well.
  • Next add in the Chopped Green Chilli, Chopped Curry Leaves along with a pinch of Asafoetida.
  • After a few seconds, add Finely Chopped Onion and sauté until translucent.
  • Now add some Turmeric Powder and mix it all up.
  • Also add the fried Peanuts (Groundnuts) to this.
  • Go ahead and add chopped Boiled Potatoes, add salt but only a little, since you’ve already added some in the Poha. Mix everything gently.
  • Now add your fluffed up Poha to this and combine everything. Make sure you reduce the flame here to avoid Poha sticking to the pan or drying up.
  • Sprinkle some water, mix again and it should all look a nice lemon yellow.
  • Cover and cook for around 2 minutes on low flame.
  • Open up, add some Finely Chopped Coriander Leaves and mix again.
  • Garnish with Grated Coconut, which is totally optional. You can also top this with some Sev, a drizzle of Lemon or fresh Pomegranate Seeds. I don’t add any of this.
  • Always serve Poha immediately and hot for breakfast or as a mid-evening snack 🙂
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Divyashree Mangalorkar Gupta
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YOGURT SMOOTHIE BOWL

This is a Keto, Paleo, Diabetic Friendly, Vegetarian and Gluten Free recipe. Also an easy-to-make yogurt fruit & nut smoothie, one bowl recipe! So, I’m going to stop right here and let you head straight to the recipe, below.

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INGREDIENTS
250 ML Yogurt/Kefir
100 Grams Strawberries (6-7)
Other Fruits (Banana, Sweet Lime, Orange, Kiwi, Berries)
Stevia/Erythritol/Honey
Mix Seeds (Chia Seeds, Watermelon, Sunflower)
Mix Nuts (Almonds, Walnuts, Cashew Nuts)
Cocoa Powder / Dark Chocolate
3 Tbsp Muesli
Coconut Flakes

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METHOD

  • In a large blender, add Yogurt, Strawberries along with your choice of Sweetener. Since I am making this for a Diabetic Diet, I’ve used a mix of Erythritol Powder and Stevia Drops..
  • Blend this into a smooth puree and transfer into a bowl.
  • Now top this with all the other ingredients in the list – Fruits of your choice, Mix Seeds and even Raisins.
  • If your diet allows you to, you can also add Muesli to this.
  • Sprinkle Cocoa Powder and Coconut Flakes. Or add Dark Chocolate bites.
  • You can add anything you like to make this smoothie bowl, filling and scrumptious.
  • That’s all. Grab a spoon and take some photos and enjoy a healthy fulfilling bowl of goodness while watching your favourite show.
  • Don’t forget to subscribe/follow my blog. I’m also on Instagram where I post a lot of other things. So do follow me here 🙂
  • Show some love on this post with a like & comment.
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Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
6 Countries & many more to go
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KOLKATA STYLE EGG ROLL

Egg rolls are quite the popular Kolkata Street Food item. Normally made using All Purpose Flour (Maida), I’ve used a Whole Wheat Chapati as a base here, to roll the egg fillings in. I will share the flaky Maida Paratha recipe as well, if you like it that way, but the whole wheat base tastes equally good and it’s definitely the healthier of the two.

Egg Rolls can be eaten for Breakfast, Lunch, Dinner or even served as a mid-evening Snack. In Mumbai, the only time I’ve tried Egg Rolls were at Durga Puja pandals which had at least one stall serving them. I haven’t eaten the authentic egg roll from Kolkata because well, I haven’t been to Kolkata but my husband, Akhilesh was born and raised there and if he said it tasted a lot like what he ate in his childhood, I guess my recipe will be a hit at your home as well.

Kolkata Egg Rolls can have different kinds of fillings, but I stuck to the very basic which has just 4 ingredients but tastes fabulous. It’s such a burst of flavours while using minimal ingredients. I don’t use Ketchup in this recipe, so this is diabetic friendly as well.  I don’t recommend using any sweet sauce even if you can eat sugar.

INGREDIENTS
1 Whole Wheat Chapati or
*FOR FLAKY WRAP :
1/2 Cup All Purpose Flour
1/4 Tsp Sugar
1/4 Tsp Salt
1 Tbsp Oil/Ghee
Warm Water to Knead

*FOR FILLING
2 Eggs
1 Chopped Green Chilli
1/2 Thinly Sliced Onion
2 Tbsp Mustard Sauce (Kasundi)/ Mustard Base Pickle
Salt as per taste
Lemon Juice (Only if your Mustard Sauce isn’t Sour)
Pepper (Optional)

METHOD

FLAKY PARATHA RECIPE

  • I used a plain Wheat Chapati made with just Whole Wheat Flour, Salt and Water. You need to knead this into a dough ball and roll into a wrap and place over a hot pan until both sides are brown and cooked thoroughly.
  • If you are interested in making a flaky wrap, follow the below method:
  • In a mixing bowl, add the flour, salt and sugar. Give it a mix and then add in the ghee or oil. Using your hand, mix the ghee or oil nicely, so that it forms a crumbly texture. Now pour warm water, little by little and form a soft pliable dough. Shape the dough into a ball, rub a little bit of oil and cover it with a cloth for 30 minutes.
  • To prepare the layered paratha, divide the dough into portions (if you’ve made a bigger batch of dough) and shape the portions into small dough balls. As you work with one dough ball, make sure you cover the rest with a clean cloth, preferably damp. Roll the dough ball into a very thin almost transparent chapati. The shape doesn’t really matter.
  • From the edge of one side, make small pleats by folding the rolled dough, like you’d make a japanese paper fan but one above the other, like a horizontal tower. Now swirl the pleats to form a circle. Tuck in the ends well. It will look like a distorted disk.
  • Cover and keep the dough ball for 5-10 mins and then roll it out into a big circle.
  • Let a skillet heat up and then place the rolled out paratha. Let it cook well while continuously rotating the paratha and then flip it.
  • Drizzle a little ghee, gently press and cook for another minute. Make sure to press the edges as that area takes more time to cook. Flip and cook again for a minute. Continue flipping and cooking until you see golden brown spots all over. Take it off the skillet and keep aside in a roti box and roll out the rest in a similar fashion.

EGG ROLL RECIPE

  • On a skillet or pan, heat a little oil or gheed and spread it evenly.
  • Now place your Whole Wheat Chapati (Roti) or Flaky Maida Paratha in the pan. Lower the flame.
  • Now break 2 eggs on top of the Roti/Paratha and with a Spoon break the yolk and spread it out a little. You need to be quick here. If this seems difficult, you can break and whisk the eggs in a bowl and then simply pour this over the paratha.
  • Now flip the paratha immediately, so that the egg is now at the bottom of the pan and sticking to the paratha on one side. We need the egg to form a layer on the paratha.
  • Cover and cook until the eggs are cooked completely. I used a steel pan, so I had to scrape it out. It works great on non-stick or cast iron pans.
  • Flip the paratha and take it out on a plate with the egg side facing upwards.
  • Now line the Onion slices and the chopped Green Chillies in the center of the wrap.
  • Also sprinkle some Salt and Pepper Powder. Pepper Powder is optional since we’ve used Green Chillies.
  • The star ingredient here is Mustard Sauce. This gives the egg roll it’s Kolkata Flavour.
  • Drizzle some Mustard Sauce all over. I use Kasundi which has a better flavour and not the American Mustard Sauce. Kasundi can have a very strong brain freeze effect, so careful on the quantity. Add some lemon juice if the Kasundi is not sour. On days I’m out of Kasundi Mustard Sauce, I use a Special Mustard Base Konkani Pickle.
  • Now all you’ve got to do is fold and roll into a wrap and enjoy this amazing egg roll that’s quick and easy to make.
  • You can also wrap this in an aluminum foil/paper wrapper to keep the roll in place. I don’t use any.

EGG SHAKSHUKA – KETO | GLUTEN FREE | DIABETIC FRIENDLY

Shakshouka or Shakshuka is a one-skillet dish that has its origins in North Africa. Although there has been a debate on the birthplace of this Maghrebi dish with competing claims by the Moroccan, Tunisian, Turkish and the Yemens, it is quite a popular dish in the Middle-East. Traditionally this is made in a cast iron pan, but you can use any pan. I’ve used a stainless steel skillet and it worked perfectly fine.

Egg shakshuka is a simple dish wherein you poach the eggs in a simmering spicy tangy gravy made with traditional spices and ingredients. I have shared a basic shakshuka recipe that stays true to the North African flavors.

This is a Keto, Paleo and Diabetic friendly recipe and is also Gluten Free. You can team this up with bread or any diet-friendly alternative or just scoop in and eat it just like that.

INGREDIENTS
1 Tbsp Olive Oil
1-2 Chopped Green Chilli
2 Tbsp Ginger Garlic Paste
1 Large Chopped Onion
1-2 Chopped Tomatoes
1/2 Green Capsicum
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
1 Tsp Red Chilli Powder/Paprika
1 Tbsp Tomato Puree/Water
1/4 Cup Chopped Coriander Leaves
Salt as per taste
4 Whole Eggs

METHOD

  • In a wide pan, heat some oil. This is a one-pan recipe, so use the one with raised edges like walls and not a flat pan. You need the recipe to stay in place.
  • Add the Green Chillies and let this sizzle for a few seconds. Please adjust the quantity as per taste.
  • Now add the Ginger Garlic Paste.
  • Also add the Onion and saute for a few minutes until the Onions look translucent.
  • Now add in the Capsicum and cook for a couple more minutes until they become tender.
  • Add in the Tomatoes and mix well. Let this cook for another minute.
  • Now add in the Spice Powders – Coriander, Cumin, Red Chilli along with some Salt.
  • Salt will soften the veggies quicker and we want mushy veggies. So lower the flame and let this cook covered for 5-6 more minutes.
  • Open the lid and if the consistency looks dry, add a little water or Tomato Puree to make a thick pulpy gravy. We need this consistency and not dry because the eggs will need moisture to poach well while at the same time avoid the bottom of the pan from burning.
  • Add a little bit of chopped Coriander Leaves, Parsley, Mint or whatever fresh herbs you’ve got. I used Coriander Leaves here.
  • Make sure your flame is on low. Mix everything well and evenly spread out this mixture covering the base of your pan.
  • Now with the back of your spoon, create 4 equidistant wells for the eggs to settle in, with enough spacing between the wells.
  • Now break the 4 eggs into the 4 spaces you’ve created. Try to contain it in these wells, but it’s totally okay if the whites spread all over.
  • Cover and cook this until the the top of the eggs are cooked well, around 80-90% cooked.
  • Switch off the flame. Make a cut like you’d do with a pie or pizza or simply scoop out a portion onto your plate and enjoy this with Naan, Pita or Bread of your choice. I ate this with Whole Wheat Buns (Dinner Rolls) and they were fantastic!
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MOONG DAL KHICHDI (RICE & LENTIL PORRIDGE) – GLUTEN FREE

This is the easiest Dal Khichdi you’ll ever make! There is no tempering, no chopping and absolutely no peeling! No fuss, whatsoever! And even though it’s made with just a few ingredients, it’s still so satisfying and feels wholesome! This is Gluten Free and can be made Vegan too if you avoid the Ghee. It is usually made in Indian Households when someone is ill or to feed babies as this food is soft, easily digestible and has no spices. Such a simple recipe, yet so delicious. You can enjoy this quick recipe for breakfast, lunch or dinner.

INGREDIENTS
1 Cup Moong Dal (Without Skin)
1 Cup Rice
Water
1 Tsp Turmeric Powder
1 Tbsp Ghee
Salt

METHOD

  • In a large pressure cooker, add the dal and rice. Wash it thoroughly and then soak in enough water for 15 minutes at least. I normally soak this after I’m done eating breakfast and around half an hour before lunch time I start preparing to make the Khichdi, so it’s soaking well for 3 hours. If you are diabetic, you can use more of lentils and less of rice.
  • Discard the water. I use the water for my plants. If you are using organic unpolished lentils and rice, you can cook in the same soaked water. If not, add fresh water, around 4-5 cups. The rice and dal should be submerged under water. Add more if required.
  • Now add the turmeric powder and salt. Give it a mix.
  • Now add ghee and close the lid of the pressure cooker. Replace ghee with some oil if you are Vegan/Lactose Intolerant.
  • I let this pressure cook on a high flame for 2-3 whistles.
  • Switch off the flame and let it cool. Takes around 15 mins. Open the lid when all the steam has escaped. Give it a good mix.
  • Check for salt and add water if required. Since it’s Khichdi, the consistency should be that of a thick porridge and easy to eat. So add water accordingly and give it a boil.
  • Top this creamy khichdi with an additional dollop of ghee. You can serve this with Achaar (Pickles), Papad (Indian Fried Snack) and any flavourful dry sabji. I like Karela (Bitter Gourd) sabji with this. But even just a bowl of curd or Raita tastes great. Do let me know if you enjoyed this tasteful recipe.
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Divyashree Mangalorkar Gupta
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SATTU PROTEIN DRINK – VEGAN | GLUTEN FREE | DIABETIC FRIENDLY

A great protein packed summer drink tastes best when served chilled. Made from the star ingredient – Sattu, which is a staple in North Indian Cuisine, it’s also known as Poor Man’s Protein Shake. Ignore the name, because it’s nothing close to being poor in terms of nutritional benefit. Apart from being rich in protein, calcium and fibre, it also has cooling properties and helps keep your body hydrated to beat the heat.

Since Sattu contains many essential vitamins and minerals like potassium and magnesium, it reduces bloating, boosts metabolism and helps the body burn calories effectively. And therefore a tasty beverage for people suffering from Diabetes or looking to lose weight.

If you are Vegan, Lactose Intolerant or want a Gluten Free nutritious yet filling beverage, try this delicious option. Also a great breakfast drink and when you pair this with some fruits, you are good to go! And next time you feel like reaching for that bag of chips, replace unhealthy snacking with this drink.

INGREDIENTS
3 Tbsp Sattu Powder (Roasted Chickpea/Bengal Gram Flour)
1 Tsp Roasted Cumin Powder
2 Tsp Dry Mango Powder (Amchur)
1 Pinch Yellow Mustard Powder/ Cold Pressed Oil (Optional)
1/2 Lemon Juice
1 Glass Cold Water
2 Ice Cubes
2 Mint Leaves & Lemon Wedge (Optional)
Himalayan Salt/ Regular Salt

METHOD

  • In a tall glass, add in all the dry ingredients – Sattu Powder, Roasted Cumin Powder, Dry Raw Mango Powder and Salt. You can also use your blender/smoothie maker for this.
  • If you don’t have ready made Sattu Flour, you can roast Bengal Gram and then grind to a fine powder. Some stores also sell roasted Bengal Gram. If you get those, simply grind at home and there’s your Sattu Flour.
  • You can add Mustard Powder too or a couple drops of Cold Pressed Mustard Oil if you like a little zing to this. This is completely optional.
  • Mix all the powders well.
  • Add little cold water at first and mix into a paste.
  • Now keep adding little water at a time and mix well every time. This ensures there are no lumps formed and the powders don’t stick to the insides of the glass.
  • Once you have your glass filled with cold water, add some lemon juice and give it a good mix.
  • Top this with some ice cubes, a few mint leaves and a lemon wedge if you like it a little pretty.
  • You can also make a big batch of ready to drink instant Sattu Drink Powder and store in an airtight container. Use all the dry ingredients only. Then all you need to do is mix water and drink with a squeeze of fresh lemon.
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ALMOND FLOUR SAVOURY PORRIDGE| BADAM UPMA – KETO | PALEO | DIABETIC FRIENDLY | GLUTEN FREE

I always try to share easy recipes and this one is no different. Almond Upma is Keto, Paleo and Diabetic Friendly. It is also Gluten Free and Anti-Inflammatory. If you replace the Ghee with Oil, it’s also Vegan and Dairy Free making it ideal for even those who are Lactose Intolerant. Being low on carbs, those on a calorie-deficit diet and trying to lose those extra kilos, you must include this into your daily diet. Almonds make for an antioxidant rich flour, which when included in regular diet can help reduce the risk of serious health conditions like cancer, diabetes, stroke and heart disease.

I’m drifting from the recipe a little here, because I’ve come across questions on Instagram on how making recipes with Almond Flour is expensive. Ok, so first of all, when it comes to health and when you want to heal your body, you need to invest into it a little. You either spend now or spend later on medicine/hospital bills. Secondly, it is not expensive. You easily get Almonds in India between Rs. 700-1200 per kg. This lasts easily for more than month if you are planning to eat one meal everyday made from Almond Flour. Divide that by a month and well, it’s hardly between Rs. 23-40 per meal that Almonds contribute. Now think about all those junk packaged food you eat or how much you spend at a restaurant. I’m sure that those reading my blog, spend on food that’s not healthy, correct? Now compare this with Almond Flour. Does that sound expensive anymore? Thirdly, you don’t have to use this flour, if you are not suffering from an ailment you want to reverse from. In my home, it’s just me who eats this. I cook separately for the fam.

If you are just starting your new diet with this flour, of course it may take some time for you to adjust to this and completely replace your regular flours, but once you make it everyday, you’ll start loving it. I’ve tried a lot of recipes with Almond Flour, and I post only those that I enjoy eating on a regular basis. So here’s the recipe for Upma or Savoury Porridge made from Almond Flour.

INGREDIENTS
4-5 Tbsp Almond Flour
1 Tbsp Ghee/Oil (For DF & Vegan Diets)
1/2 Tsp Mustard Seeds
1 Green Chilli
1 Pinch Asafoetida
4-5 Curry Leaves
1/4 Tsp Grated Ginger (Optional)
1/2 Chopped Onion
1/2 Chopped Tomato
1 Tbsp Coriander Leaves
1/4-1/2 Cup Hot Water
Salt to taste

METHOD

  • In a wide pan, heat some Ghee. The flavour comes really good with Ghee, but if you are Vegan or Lactose Intolerant, you can use oil.
  • Crackle some Mustard Seeds.
  • Break some Curry Leaves and add this along with Asafoetida and saute for 2-3 seconds.
  • Now add the Green Chilli, chopped finely. If you are using Grated Ginger, add it now. I don’t normally add Ginger, so you can skip this.
  • Now add in the Almond Flour. You can use store-bought, but make sure it’s made with just Almonds and no add-ons. I use Leanbeings Almond Flour. Or you can make it at home – Homemade Almond Flour.
  • Make sure, the flame is on medium heat. Keep roasting the flour well, until it changes colour and darkens.
  • Once it is well roasted, add in the Chopped Onion, Tomato and Coriander Leaves.
  • Mix well and saute for a minute.
  • Also add some Salt.
  • Now carefully pour little hot water at a time, maybe 1/4 cup at first and add on need basis. Since you are pouring hot water, it can all splutter. So be careful not to burn your hand.
  • Keep continuously stirring to avoid stickling at the bottom of the pan. You’ll notice that the flour will have absorbed most of the water and the ghee will start to separate from the mixture.
  • Switch off the flame, plate it and enjoy a wholesome Almond Upma.
  • I eat this at least 3-4 times a week for dinner. This is so quick to make and a small bowl is quite filling.
  • Do like and comment below. Follow my blog for more such interesting recipes.
Before the hot water goes in. it kinda looks like this.
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Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
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OVERNIGHT CHIA COCONUT PUDDING – KETO | PALEO | DIABETIC FRIENDLY

Continue reading “OVERNIGHT CHIA COCONUT PUDDING – KETO | PALEO | DIABETIC FRIENDLY”

ALMOND FLOUR PIZZA / OPEN WRAP – EGGLESS | NO OVEN | KETO | PALEO | DIABETIC FRIENDLY

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EASY FRENCH TOAST (WITH EGG & EGGLESS VERSION)

Before we begin, let’s know a little history about this beautiful toast! Though called the French Toast, one of the earliest versions has been traced back to the Roman Empire. The name “french toast” was first used in 17th century England. The recipe and name were brought to America by early settlers. In France, the dish is called “pain perdu,” meaning “lost bread. Lost bread, because originally this dessert was made from stale bread.

Continue reading “EASY FRENCH TOAST (WITH EGG & EGGLESS VERSION)”