SOFT GLUTEN FREE ROTI – RAGI / FINGER MILLET FLOUR

Ragi also known as Nachni in Marathi or Finger Millet in English, is a completely Gluten Free superfood. Ragi flour is versatile and can replace your regular flour to make most desserts! Ragi also keeps your blood glucose levels in check, thus making it a valuable addition to a diabetes diet. It is also said to be very cooling for the body.  It has high protein, is fibre rich and has good mineral content. Being a fantastic source of natural calcium, these millets help strengthen bones in growing children and restores optimum bone density in older people. Ragi is also a powerhouse of iron and is completely devoid of cholesterol and sodium. Ragi can be consumed without a problem by anyone, except those with kidney complications because of the high calcium content. In that case completely avoid or limit your intake.

Ragi Atta is readily available in India. If you don’t find this flour in your region, you can buy the whole millets and make the flour at home. The easy way would be to simply dry roast the millet seeds in a pan or on a skillet, cool them completely and then grind into a fine flour. The longer method would be to wash, soak and sprout your finger millet, dry and do the same as the first method. The latter is more nutritious.

My first recipe here with Ragi atta is a Ragi Roti which is soft almost like a wheat atta chapati and can be easily packed for lunch too.

INGREDIENTS
1 Cup Ragi Flour
1 Cup Water
Salt
Ghee/Coconut Oil

METHOD

  • Measure your Ragi Flour. You can use any cup for measurement based on the number of rotis you are planning to make. I use a very small cup to just make 2 Rotis for my husbands tiffin.
  • To make your rotis soft, the first trick is to sieve your flour through a steel mesh. The particles that remain in the mesh can be used in your face pack for a scrubbing effect.
  • Now what you have is smooth and fine ragi flour.
  • In a pan, heat the same amount of water as the flour. Add salt and mix.
  • When you start to see bubbles forming, reduce the heat to the lowest and immediately add the sifted flour and mix thoroughly.
  • In a few seconds you will see the ragi flour has absorbed the water.
  • Add a little Ghee. If you are Vegan, use Coconut Oil.
  • Keep mixing. It will come together like a dough. You may notice dough stuck to the bottom of the pan and that’s okay.
  • Transfer this to a bowl and start kneading for a minute until you can shape this into a smooth and soft dough. Be careful because it may still be very hot. You can wait till it gets a little cool, more like warm.
  • Divide into small balls to roll out into chapatis.
  • Flatten the ball slightly into a disk with your hand.
  • Now take a plastic sheet or a silicon sheet. Dust it with some ragi flour.
  • Place the dough disk in the centre and dust both sides of the dough too with ragi flour.
  • With a wooden rolling pin, flatten it out easily. You shouldn’t find any difficulty rolling it out.
  • Make this as thin as you can handle.
  • On a super hot roti tawa, make sure it’s very hot, place the rolled roti and gently move it around 1-2 times so it doesn’t stick to the bottom.
  • Let it cook for a few seconds. Now flip it and move around the roti 1-2 times. Cook for a few more seconds.
  • Now flip back and with a cloth or ladle, press the roti from the edges to puff it up.
  • Once it looks puffed, you can drizzle a little oil or ghee. This is optional, but if you are packing this for lunch, ghee or oil will ensure it remains soft for a longer duration.
  • Eat immediately or cover this in a muslin cloth (recommend this) or aluminium foil to pack for tiffin.
  • Enjoy this with any sabji and Raita. Easy Peasy!
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RAITA | YOGURT DIPS – 13 WAYS

Raita or Pachadi is an Indian condiment consisting of yogurt, spices, herbs along with diced or grated vegetables or fruits. Owing to a lot of our recipes being prepared with hot spices and the weather being mostly hot and humid throughout the year in most parts of the country, Raita is a staple in every Indian Household since yogurt is known for its cooling properties. Raita is often served as an accompaniment or a side dish with the usual Dal, Rice or Roti and especially a must alongside Biryani. It has the power to make any boring meal, satisfying. Yogurt is such a versatile ingredient, yet most homes make a very basic raita everyday but today I’m going to tell you 13 easy ways you can make delicious yogurt based thick raita which you can have with your meals. I don’t know what you’d call this in English, but the closest I could think of was a dip! For your ease, I’ve created an Index below. simply click on the headings to jump to the recipe. There are no specific measurements of ingredients. So be free to adjust as per your taste.

INDEX


Vegetable Raita

Aloo Raita

Boondi Raita

Pudina Raita

Pomegranate Raita

Spiced Raita

Fruit Raita

Colourful Raita

Palak/Bathua Raita

Makhana Raita

Cool Herbs Raita

Sour Raita

Okra (Bhindi) Raita

My Grandma’s Tempered (Tadka) Raita

INGREDIENTS USED IN DIFFERENT RECIPES:
1 Cup Thick Yogurt (Dahi)
Chopped Tomato
Chopped Onion
Chopped Cucumber
Boiled Potatoes
Chopped Coriander Leaves
Chopped Mint Leaves
Chopped Green Chilli
Chopped Pineapple
Chopped Mango
Pomegranate Seeds
Grated Beetroot
Grated Carrot
Spinach Leaves (Palak)
Bathua (Lamb’s Quarter)
Dill Leaves
Okra (Bhindi)
Ginger
Garlic
Lemon Juice/ White Vinegar
Carom Seeds (Ajwain)
Cumin Powder
Red Chilli Powder
Pepper Powder
Saunf Powder (Fennel Seeds Powder)
Store Bought Boondi
Makahna (Fox Nuts)
Milk
Rock Salt as per taste


METHOD 1 – Vegetable Raita

  • Beat Yogurt till it looks smooth and creamy.
  • In a bowl, add chopped Tomato, Onion and Cucumber along with Coriander and/or Mint Leaves.
  • Add Salt & Red Chilli Powder.
  • Also add in the beaten Yogurt and mix well.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 2 – Aloo Raita

  • Beat Yogurt till it looks smooth and creamy.
  • In a bowl, add chopped boiled Potatoes.
  • Also add chopped Coriander Leaves and chopped Green Chilli.
  • Add the beaten Yogurt.
  • Add salt and mix well.
  • Sprinkle some Red Chilli Powder and Cumin Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 3 – Boondi Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl. .
  • Add store-bought Boondi.
  • Add little salt since the Boondi will be a little salty.
  • Add chopped Coriander and Mint Leaves.
  • Add some milk, because the boondi will absorb the water from the curd and make it thick if stored. Mix well.
  • Sprinkle some Red Chilli Powder and Cumin Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 4 – Pudina Raita

  • In a mixer-grinder or blender, add washed 1/2 cup of Coriander and Mint Leaves mix.
  • Add Salt, 1 Tsp Cumin Powder, 1/2 Inch Ginger and 2 Garlic Cloves, 1/2 Green Chilli.
  • Add a cup on Yogurt.
  • Blend everything very well.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 5 – Pomegranate Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl. .
  • Add Pomegranate Seeds.
  • Add Chopped Mint Leaves.
  • Add Salt and mix well.
  • Sprinkle some Cumin Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 5 – Spiced Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add Red Chilli Powder, Cumin Powder, Chaat Masala, Pepper Powder and Salt.
  • Add some chopped Coriander Leaves, Mint Leaves and Green Chilli.
  • Mix well and serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 6 – Fruit Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add Red Chilli Powder, Cumin Powder and Salt.
  • Add some chopped Mint Leaves.
  • Add chopped Pineapple/Mango Pieces. You can also add Pomegranate Seeds.
  • You can add sweetener of your choice, but it’s totally optional. Mix well.
  • Sprinkle some Saunf Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 7 – Colourful Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add grated Beetroot and grated Carrot.
  • Add chopped Green Chilli along with some Salt.
  • Mix well and garnish with chopped Coriander Leaves or Mint Leaves.

METHOD 8 – Palak/Bathua Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add washed and blanched, cooled-off and chopped Spinach (Palak) or Bathua Leaves.
  • Crush some Carom (Ajwain) Seeds with your palm and add to this.
  • Add salt. Mix well.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 9 – Makhana Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add roasted crunchy, crushed Makahna (Fox Nuts).
  • Add Salt, Cumin Powder, chopped Coriander Leaves and Mint Leaves. Mix well.
  • Sprinkle some Red Chilli Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 10 – Cool Herbs Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add any one or all 3 of these leaves – Mint Leaves, Coriander Leaves, Dill Leaves.
  • Also add chopped Green Chilli, Grated Ginger and Cucumber.
  • Add Salt and some crushed Carom Seeds. Mix well
  • Sprinkle with some Red Chilli Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 11 – Sour Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add Lemon Juice or White Vinegar.
  • Add Salt and Pepper Powder.
  • Mix well and serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.
  • Best served with Mexican recipes like Burrito Rice Bowl and Tacos, like Sour Cream.

METHOD 12 – Okra (Bhindi) Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add chopped and sauteed Okra.
  • Add Red Chilli Powder, Cumin Powder and Salt.
  • Mix well and serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 13 – My Grandma’s Tempered (Tadka) Raita

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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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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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COCONUT FUDGE / NARIYAL BARFI & LADOO – KETO | PALEO | DIABETIC FRIENDLY

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Desserts on a diet? Why not? We all crave them especially when we start to follow a healthy lifestyle, right? I’ve been there too, but ever since I’m on a restrictive diet, I find myself eating more desseets than I did earlier. Luckily they are all free from refined sugar and unhealthy carbs. But here in India its easy to find healthy alternatives to cake and pastries but when it comes to Indian Sweets, not many places offer refined sugar free Indian Mithai (desserts). And during festivals, you just cannot say no to sweets. So I wanted to share a quick, easy, healthy and super divine tasting Nariyal ki Burfi / Ladoo recipe which you can enjoy guilt-free on any day. Whether the diet is for a Diabetic, Keto, Paleo or general well-being, you must try these Coconut treats. Also they are Gluten Free. For Dairy Free, Lactose Intolerant and Vegan, avoid Ghee and use Coconut milk instead of Cream. These coconut squares can also be made into cute ladoos. The preparation remains the same, with just a little change towards the end. So let’s make Coconut Fudge & Coconut Ladoos!

INGREDIENTS
100 grams fresh or dry grated coconut
1 Tbsp Ghee (Optional)
1 Tsp Cardamom Powder
3-4 Tbsp Thick Coconut Milk or Milk Cream
1 Pinch Salt
Erythritol as per taste
Chopped/Slivered Almonds (Optional)

METHOD

  • In a pan, heat some ghee. If you are Vegan you can skip this. I like the flavour of Ghee in sweets and choose to add it.
  • Add grated coconut. You can use dry or fresh. I’ve used fresh here.
  • Roast on medium heat until most of the grated coconut turns brown. Scrape off what sticks to the bottom.
  • Now add Coconut Milk or Fresh Dairy Cream. I used a mix of both. skip Dairy Cream for Vegan & DF diet.
  • Mix everything very well and let this cook for a couple of minutes more.
  • Now add in your favourite sweetener. I’ve used Erythritol. You can use Stevia or a mix of both. Or you can use Jaggery. And of course Sugar if you are not following a healthy diet.
  • You’ll notice that the the coconut shreds will not longer stick to the bottom of the pan and will start looking a little glossy too.
  • Add in the powdered Cardamom and cook for a few more minutes until most of the moisture has been absorbed.
  • You can also add your favourite nuts like Almonds chopped or slivered. I haven’t added them.
  • Now if you are making barfi, just transfer this into a flat dish. Even out and smoothen the top and let it set in the freezer for 10 mins. Take it out, cut into squares and enjoy.
  • If you are making ladoos, you might need to roast this even more until there is no moisture left when you press down the mixture. Let it cool down a little, then grease your palm and roll this into tiny balls.
  • You can roll the Ladoos in some dessicated coconut too.
  • If it’s too hard when taken out of the fridge, microwave for 10-20 seconds and enjoy juicy burfi/ladoo guilt free.
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Right after taking out of the freezer. Well set.
4-E38-EBD0-0-A4-F-4-A7-B-A461-F19-FE6-CA24-CE.jpg
After microwaving for 20 seconds. Moist and glossy.
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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
6 Countries & many more to go
Mumbai, India

divyashree.mangalorkar@gmail.com

OVERNIGHT CHIA COCONUT PUDDING – KETO | PALEO | DIABETIC FRIENDLY

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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.

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