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
TRAVEL & FOOD ENTHUSIAST
6 Countries & many more to go
Mumbai, India

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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
Mumbai, India

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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.

CHOCOLATE SHAKE – KETO | DIABETIC FRIENDLY | GLUTEN FREE

Craving a chilled chocolate shake but are on a low carb or keto diet? Say no more! Read further and make this super simple recipe that will be ready in minutes! I must tell you, this tastes really good!

INGREDIENTS
3 Tbsp Cocoa Powder
2 Tsp Stevia
1 Tbsp Erythritol
10 -15 Almonds
1/2 Cup Milk Cream
1 Drop Vanilla Essence/Extract
1/4 Cup Chilled Water

METHOD

  • In a blender or mixer-grinder, add all the Ingredients. Save half of the water and keep aside.
  • You can adjust the quantity of sweetner and the other ingredients as per the taste and consistency you prefer. Choose a good quality Cocoa Powder.
  • I have used a mix of Stevia and Erythritol, but you can use any other alternative that you may have for sweetness.
  • Now once you’ve blended in everything well, pour this into your glass with some ice cubes.
  • I don’t like to waste anything, so at this point, I add the water kept aside into the jar and pulse it a few more times to clean it and then pour this chocolaty water in the glass. Give it a mix and enjoy a chilled shake!
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Divyashree Mangalorkar Gupta
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PAN FRIED MASALA PUMPKIN WITH DIP – KETO | GLUTEN FREE | VEGAN | DIABETIC FRIENDLY

Pumpkins are a fibre rich and highly nutrient dense food. They are plump, quite filling yet low in calories. Being rich in vitamins and minerals, you must include this in your diet. You can make a dry sabji to eat with roti, add this to Sambhar, make a hearty soup or bake/roast or pan fry them like I did with this recipe.

There are many varieties of Pumpkin. I’ve used the Red Pumpkin which is known as Lal Bhopla or Kaddu in Hindi. They are hard when raw with an even tougher exterior, but on being cooked, they turn very fleshy yet hold on to its shape.

Pumpkin fry can be enjoyed by Diabetics and those looking to lose those extra kilos as this recipe helps in weight-loss too. This recipe is Gluten Free, Vegan, Dairy Free (so safe for Lactose Intolerants), Anti-Inflammatory, Paleo and Keto friendly too! Enjoy it as a snack or as an appetizer or combine this with a healthy salad to make this a wholesome meal.

INGREDIENTS
200 Grams Red Pumpkin
1 Tsp Red Chilli Powder
1 Tbsp Turmeric Powder
1 Tbsp Lemon Juice
1 Tbsp Ghee/Oil
1 Tbsp Coriander/Mint Leaves
Salt to taste

METHOD

  • Clean and peel the hard exterior of your Pumpkin. I’ve used Red Pumpkin. The photos are at the end of this post.
  • Chop into long and 1 inch thick dices.
  • In a bowl, add the diced Pumpkin.
  • To this add Red Chilli Powder, Turmeric Powder, Lemon Juice and Salt.
  • Feel free to adjust the spices depending on your taste and liking.
  • Give this a very good mix, ensuring each piece is well coated with the spices.
  • Heat a pan, I used a cast iron Tawa flat pan since they are naturally non-stick.
  • Grease the pan with some Ghee or Oil.
  • Now place the spiced pumpkin pieces keeping a little gap in between each piece. Start from the center and out.
  • Let this cook on a medium flame. You can drizzle some oil or ghee if it looks too dry.
  • Flip and cook and repeat the previous step until they look toasty and have cooked completely.
  • You can insert a knife to check if they have cooked.
  • You can also bake these if you don’t want to cook on a burner stove top.
  • Transfer onto a serving plate. Garnish with some chopped Coriander or Mint Leaves.
  • Serve with some dip or Green Chutney.
  • You can make the dip at home with some garlic salt, cheese, dairy cream, water and italian herbs. Mix and Microwave for 30 seconds. Instant Cheesy dip is ready!
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Divyashree Mangalorkar Gupta
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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

Continue reading “ALMOND FLOUR PIZZA / OPEN WRAP – EGGLESS | NO OVEN | KETO | PALEO | DIABETIC FRIENDLY”

EGG BREAD PIZZA

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Another favorite breakfast egg recipe which takes just 10 mins to make, uses very basic ingredients, but tastes extraordinary. The burst of flavours from the fresh veggies and spices with the softness of bread, makes this recipe even more tempting. This recipe was invented by my mum and all the credits go to her. She named this Egg Pizza because of the round shape that resembles a pizza and also the veggies look like toppings. I lost her in 2019 and haven’t eaten this since. A few days back I was going through some old photographs and found an image of this recipe. The next morning I made this for breakfast and my husband loved it. So I’m pretty sure you will enjoy this recipe too.

Continue reading “EGG BREAD PIZZA”

BADAM HALWA | ALMOND PORRIDGE – KETO | PALEO | DIABETIC FRIENDLY

Another super easy recipe for those days when you are in no mood to cook anything for yourself or when you crave something sweet and have nothing around. And this healthy take on one of the most famous Indian Desserts, Suji Ka Halwa or Sheera, takes only about 10 mins to make. Being Keto, Paleo, Diabetic Friendly, Gluten Free and Anti-Inflammatory, almost anyone can enjoy this Halwa guilt-free. It’s super nutritious (healthy fats, fibre and protein) & packed with flavours. So do try this one out and let me know in the comments below if you enjoyed this recipe.

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Continue reading “BADAM HALWA | ALMOND PORRIDGE – KETO | PALEO | DIABETIC FRIENDLY”