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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THE BEST CAULIFLOWER CURD RICE – KETO | PALEO | GLUTEN FREE | DIABETIC FRIENDLY

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To be honest, I’ve never liked Cauli Rice. I’ve tried a couple recipes at home and restaurants as well, but could never get my palate to like anything. I never say this about food but they all tasted so bad, it actually made me feel nauseous. But today I tried this Cauli Curd Rice recipe while crossing my fingers and hoping this would turn out appetising and to my surprise, I LOVED it! I couldn’t believe Cauliflower could replace Rice so well. I make this recipe often, especially on days I need a quick meal.

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So if you’ve had a bleh reaction to Cauli Rice Recipes before, give this one a try. It’s easy, yummy and a good change from the usual. Since this recipe uses Curd, it is ultra light on your stomach and therefore great for days when your gut health needs some comfort food to heal while still being on a low-carb diet.

This is Keto, Paleo, Diabetic Friendly, Gluten-Free, Anti-Inflammatory, Gut Friendly, Sugar Free, Vegetarian and Low Carb. Unfortunately not Vegan/Dairy Free and I don’t know how this will taste with any dairy replacement.

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INGREDIENTS
2 Cups Cauli Rice (Instructions in Method)
1 Tsp Black Pepper Powder (Optional)
1.5 Cups Thick Curd
1 Tbsp Ghee/Oil
1.5 Tsp Mustard Seeds
1 Pinch Carrom Seeds
1 Chopped Green Chilli
1 Tsp Grated/Chopped Ginger
5-10 Chopped Curry Leaves
1 Pinch Asafoetida (Hing)
1 Tbsp Groundnuts (Optional)
2 Tbsp Chopped Coriander Leaves
Salt as per taste

SERVING SUGGESTIONS
Lemon/Chilli Pickle
Karela (Bitter Gourd) Fry
Mushroom Ghee Roast
Dry Bhindi (Okra) Masala
Baingan (Eggplant)Tawa Fry
Cheese Papad

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METHOD

  • Keep all the ingredients ready in front of you before you start making this recipe, just to ensure you can enjoy it warm.
  • Now to make Cauli Rice, take around 1/2 of a medium sized Cauliflower, separate into small florets and soak in salt water for 5-10 minutes to get rid of any hidden worms and/or dirt.
  • Wash the florets well and grate them into a bowl, add salt and mix well. I use a chopper to mince Cauliflower into fine granules. It’s faster, easier and doesn’t make it soggy. I’ve tried to pulse it in the mixer grinder to fasten the process, but it just turns out mushy. In this case though, it doesn’t really affect the end result as it is a Curd Rice recipe. But I always use a chopper to keep the texture granular. If you don’t have a mechanical chopper, just use a grater to grate it.
  • So to make the Cauli Rice, you can either steam it over a gas or in a Microwave with a little salt. I prefer the latter always, since it takes just 3 minutes and I avoid using too many utensils. I microwave in the same bowl I plan to eat it in.
  • While the cauliflower is getting steamed, heat a pan for tempering. I use the small cast iron Tadka (tempering) pan for this.
  • Once heated well, if you are using Groundnuts, dry roast them and keep aside.
  • Now in the same pan, add Ghee or Oil. I always use Ghee.
  • Reduce the flame to medium and add Mustard seeds and let it splutter for a few seconds.
  • Now add Chopped Green Chilli, Chopped Curry Leaves, Fresh Grated Ginger and Asafoetida. You can also add Dry Red Chilli. The entire process will take a minute on medium flame. Keep stirring to avoid burning.
  • While the tempering process is on, you can simultaneously take the warm cauliflower rice from the microwave and immediately add thick curd and mix well until it resembles a smooth creamy dip like consistency. Add more curd or little water if required. I don’t add water because I prefer a thick consistency.
  • Switch off the tempering mixture and pour it over the cauliflower-curd rice and mix well.
  • Add Chopped Coriander Leaves and mix again. You can also add this to the pan towards the end of the tempering.
  • Taste test and add salt if required.
  • Top this with the roasted Groundnuts. I suggest you to pair this warm bowl with any one/more of these options that go really well with this dish – Nimbu/Mirchi Achaar (Lemon/Chilli Pickle), Masala Karela (Bitter Gourd) Fry, Mushroom Ghee Roast, Dry Bhindi (Okra) Masala, Shallow Fried Eggplant (Baingan) or Cheese Papad .
  • I loved this so much that ever since I drafted this post, I’ve been eating this at least 4 times a week. Pretty sorted with my lunch scenes these day until I get bored of this one of course, though I’m really hoping I don’t. 😀
  • Did you try this recipe? Please leave comments and share your inputs. Follow my stories on Instagram for more on food and other things.
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Soaking the Florets
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Finely Chopped Cauliflower using a Mechanical Chopper (Preference 1)
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Grated Cauliflower (Preference 2)
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Mushy Ground Up Cauli Rice in Mixer-Grinder (Preference 3 – Least Preferred)
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Chopped Tempering Ingredients
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Steamed Cauli Rice Mixed with Yogurt
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Divyashree Mangalorkar Gupta
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HOT CHOCOLATE – KETO | DIABETIC FRIENDLY | GLUTEN FREE | ANTI-INFLAMMATORY | GUILT FREE

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It’s December already and Christmas is a day away. And on this cozy day, sometimes, a warm mug of creamy hot chocolate is all you can think of. But have you been through this almost immediate realisation of being on a diet that just dampens your beautiful holiday mood? Well, I have been through this where I’ve watched people around me enjoy a feast, while me being stuck on a diet for reasons I couldn’t avoid. But who says you cannot have guilt-free hot chocolate, when this one won’t make you or your body feel bad at all! It’s not just absolutely heavenly to taste, but also a feel good drink for your body, mind and soul.

Cocoa is known to have potent antioxidant and anti-inflammatory properties, which is what makes this drink extra special. And before I forget, but I bet you already know by now – this goodness is refined sugar free and therefore Keto, Paleo and Diabetic Friendly. Also has no Gluten. You can make this Vegan too. So go ahead and make yourself this super quick guilt-free low-carb hot chocolate.

Merry Christmas and Happy Holidays from India 🙂

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INGREDIENTS
2-3 Tbsp Cocoa Powder (Unsweetened)
2-3 Tbsp Stevia+Erythritol/Sweetener of your Choice
1/2 Cup Water
1/2 Cup Heavy Cream
2-3 Drops Vanilla Essence/Extract
1/2 Tsp Cinnamon or Nutmeg Powder
Whipped Cream (Optional)

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METHOD

  • In a saucepan, add Cocoa Powder, mix of Erythritol and Stevia as per your taste. Mix both and add around 1/2 the quantity of water and whisk until well combined and smooth.
  • I avoid using very Dark Cocoa Powder because that would taste bitter and I’ll have to add more sweetener which defeats the whole purpose of being low-carb. I use Drinking Cocoa Powder.
  • Place this over the lowest flame and keep stirring. you don’t want this to burn. So keep the temperature low and don’t let this boil, just a little bit of bubbling is okay. Slowly add the rest of the water and mix well for another minute.
  • Now add whisked cream to this and mix again. If the cream is too thick, you can mix it with water and then add them together. Also instead of water, you can add some coffee. Right there, that’s another variation. 🙂
  • If Vegan or Dairy Free, you can use Almond Milk and skip the water completely. If not on Keto, replace with regular Milk.
  • Check for sweetness and add if required. You may have to use more or less, depending on the quality of cocoa powder.
  • Add Vanilla Extract/Essence and stir it in.
  • Once the liquid chocolate feels hot enough and everything feels well incorporated, switch off the flame and pour it into your favourite mug.
  • Sprinkle some Cinnamon Powder or Nutmeg Powder for a little aromatic spice and that holiday feel.
  • If you feel fancy, go ahead and top this with some Whipped Cream but this is completely optional.
  • Dust some Cocoa Powder to complete the look and there you have it – your comfort drink.
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FLAXSEED WRAP (TORTILLA) – KETO | PALEO | GLUTEN FREE | VEGAN | DIABETIC FRIENDLY | ANTI-INFLAMMATORY

Menopausa: remédios naturais para os principais sintomas

INGREDIENTS: TORTILLA
1 Cup Flaxseed Powder
2/3 Cup Boiling Hot Water
Salt as per taste

INGREDIENTS: FILLING
2-3 Lettuce Leaves/ Iceberg/ Any other Salad Leaves/Cabbage
3 Slices Tomato/ Cherry Tomatoes
2 Cucumber Sticks
2-3 Onion Slices
1 slice Avocado (Optional)
Drizzle of Lemon Juice
Drizzle of Tahini (Optional)
1 Tbsp Feta/ Cream Cheese/ Sour Cream
1 Tsp Mint Leaves (Optional)
Any Keto/Diet Friendly Hot Sauce
Salt & Pepper as per taste

METHOD

  • In a mixing bowl, add Flaxseed Powder and Salt.
  • You can make the Flaxseed Powder easily at home. Just grind whole roasted Flaxseeds in your small Chutney Grinder or high-speed blender till you achieve a fine powder. You can use store bought flaxseed meal too, but make sure it is ground into a fine powder. If it isn’t, then pulse it in your grinder until you don’t see pieces of the seeds.
  • This can be made with Golden Flaxseeds (Linseed) as well. The colour will be lighter and the taste milder than brown Flaxseeds. Both have the same nutrition properties.
  • Now add boiling hot water to your flaxseed salt mixture and mix well with a spoon.
  • Keep mixing this until it forms a non-sticky pliable dough. This should take around 3-5 minutes.
  • Add more Flax powder if the dough is sticking to your hands.
  • Now divide into small balls and roll each ball into a tortilla between 2 parchment paper. You can use a plastic or silicone sheet instead.
  • Try to get as thin as possible.
  • You can use a round bowl to mould into a perfectly round tortilla. I don’t do that because it’s just too much work for me.
  • Heat a well seasoned cast iron pan or any non-stick pan on medium.
  • Place this rolled out tortilla on the pan and let it cook for 1-2 minutes.
  • Carefully, flip to eventually cook both sides well.
  • You don’t have to cook this for long since the flaxseeds are already well roasted and cooked. So if you wish to use this as a wrap, then cook minimal, but if you need it to be a little harder/crispier, like a thin crust base for your veggies or if you want to make tortilla chips, then you can cook further till you achieve that.
  • Place the tortilla on a plate.
  • Now let’s fill this with some veggies and dressing and make it palatable.
  • Start with a leafy base, like Salad Leaves of your choice. You can use Cabbage too.
  • Layer this with Sliced Tomatoes, Onions and Cucumber Sticks.
  • This is optional, but you can add a few slices of Avocado too. I haven’t tried, but should go well.
  • Spread some Mint Leaves over this. Optional.
  • Drizzle with some Lemon Juice, Tahini Sauce (Optional) and any Hot Sauce of your choice. Even a little Feta/ Cream Cheese/ Sour Cream should go well.
  • Sprinkle Salt & Pepper as per taste.
  • Roll it like a wrap and enjoy a healthy, filling, omega-3 packed Vegan – Gluten Free and Keto Friendly wrap.
Comidas saludables versión tupper para llevar a la oficina | Glamour
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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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KONKANI STYLE OIL-FREE VEGETABLE PICKLE | NONCHE

This Nonche (Pickle) is a staple in Konkani households. I remember making this Pickle last year in 2020 and everyone loved it so much because it’s so different. What makes it unique is that unlike other oil based pickles, this is water based and therefore has a low shelf life. But if you store it well, they can last a long time. I still use it and it’s already a year old. Infact, just this morning I took the jar out and realised I had not shared this recipe, which is why you are seeing these year old photos now 🙂

Though this can be used instantly right after you prepare, I like to leave it out for a few days to let the Mustard release its tanginness and tenderise the vegetables, flavoring them inside out and yet stay a little crunchy. This pickle goes great with Rice & Datta Dalithoy (Konkani Dal) and can be eaten with Khottos too, which is a Konkani variant of Idlis.

Always use fresh vegetables for this pickle. The pickle will taste better when the vegetables are crunchy.

Being oil-free, it’s a great choice for all those who care about suing oil in their diet. I sometimes use this as replacement for Kasundi (Mustard Sauce) for my Egg Rolls! This is a Gluten Free, Vegan and therefore Dairy Free and also Keto, Paleo & Diabetic Friendly Pickle. Good for the heart and safe for those with cholesterol issues too! Just use this like a dip or a chutney and not a full fledged sabji haha. I used this today for my egg rolls!

One year later, looks like this ❤

INGREDIENTS
2 Cups Mix Vegetables (Read method for details)
1 Cup Mustard Seeds
15 Byadgi or Kashmiri Red Chillies
1/4 Tsp Asafoetida (Hing)
2 Tbsp Grated Ginger
Salt To Taste
1/2 Cup Lemon Juice
Water to thin it out

METHOD

  • Choose the vegetables you wish to make this pickle with. You can use carrots, cauliflower, raw mango, tindora, beans, green chilli, etc or a mix of all these veggies. I’ve used Cauliflower and Raw Mango only.
  • Wash the vegetables really well especially if you are using Cauliflower. I like to break the Cauliflower into tiny bite sized florets, as small as I can get. Then soak them in salt water and wash thoroughly ensuring there are no worms or dirt left behind. Drain them well and pat them dry.
  • With the Raw Mango, I only wash the exterior well, wipe it clean and dry before chopping them into small pieces. Raw mango should be fresh, crunchy and sour. The sour, the better. I do the same with Ginger, small pieces again. Drop these veggies into a pickle glass jar with some salt and mix well. Keep aside. Also make sure all the cutlery you are using is clean and dry.
  • You can use Bimbul (Tree Sorrel), Karmbal (Star Fruit) or Lemons instead of Raw Mango or when they are not in season.
  • With a little bit of water, grind together the Byadgi Red Chillies (Kashmiri works just fine, we want the colour and not much of the spiciness), Mustard Seeds, Asafoetida and a little Salt. The water used is boiled and then cooled to room temperature. This ensures longevity of the pickle.
  • Now pour this pickle masala over your veggies and give it a mix.
  • Also I’ve used a lot of Mustard because I don’t want the pickle to be too watery and want them to last a long time. The watery version which we Konkanis make don’t last more than 10 days in the fridge.
  • But a lot of Mustard also means it’s going to taste bitter and will be super thick. So to give a little extra tanginess and to further thin this out, I add Lemon Juice to this.
  • After you add Lemon Juice, taste and see if this needs more salt and add if required. Salt is a preservative too, so don’t shy away from adding what’s necessary.
  • If it feels too thick, that’s okay. Leave it out for 2-3 days or more (depending on the local weather conditions) and check everyday. Also smell and taste a little everyday. You don’t want this to rot. It wouldn’t since you haven’t used a lot of water, but you just never know sometimes. So always check. This will leave a little water on its own due to the salt.
  • But if you still want to thin this out further, then add some ‘boiled cooled down’ water or more lemon juice and mix well.
  • Transfer to the fridge and give it a few more days, until the tanginess of the mustard seeps into the pickle. That’s all!
  • This pickle tastes fabulous and the best part is it’s oil-free!
  • Do let me know if you found this recipe interesting and if you will give this a try! Tag me on Instagram divyashree_mangalorkar
Chopped, Washed and left to Dry
Thick Pickle
Pickle Masala
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Divyashree Mangalorkar Gupta
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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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LOVE . LIGHT . HAPPINESS . PEACE

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

divyashree.mangalorkar@gmail.com


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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LOVE . LIGHT . HAPPINESS . PEACE

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

divyashree.mangalorkar@gmail.com

SNAKE GOURD (PADWAL) SOUP | KETO | VEGAN | GF | DF | SF | DIABETIC FRIENDLY

Snake Gourd belongs to the Cucumber and Squash family and goes by several names in India such as Chichinda in Hindi, Padwal in Marathi, Potlakaya in Telugu, Chichinga in Bengali, Pudalankaai in Tamil and Padavalanga in Malayalam.

Being a ‘high on water content’ vegetable, Snake Gourd supplies plenty of nutrition and curative properties, while providing a cooling effect on the body. It is a heart healthy food with noteworthy antioxidant qualities too.

This soup is gluten free, vegan (therefore dairy free and safe for lactose intolerants), keto and paleo diet safe, diabetic friendly, anti-inflammatory and great for people looking to eat a filling weight-loss meal. This recipe is a great way to include this vegetable into your child’s or families meals if nobody is too keen on eating a sabzi (vegetable dish) made from this otherwise bland vegetable.

INGREDIENTS
1 Tbsp Butter/Oil
2 Whole Peppercorns
2 Cloves
1/4 Inch Cinnamon Stick
5 Peeled & Chopped Garlic
1/4 Inch Chopped Ginger
1/2 Sliced Onion
1 Chopped Snake Gourd (Padwal/ Chichinda)
1 Chopped Tomato
1/2 Cup Coriander Leaves
1/2 Cup Water
Salt to Taste

METHOD

  • In a wide pan, melt a little Butter. Replace with oil if Vegan/Lactose Intolerant.
  • Add Whole Peppercorns, Cloves and Cinnamon Stick and sauté for a few seconds.
  • Add the chopped Ginger & Garlic and let it brown a little.
  • Next goes in all the chopped vegetables – Onion, Tomato, Snake Gourd and Coriander Leaves.
  • Mix well and sauté for 2-3 minutes.
  • Now add a little water and salt. Cover and cook for a few more minutes until the veggies are thoroughly cooked.
  • Let this cool for sometime.
  • Transfer only the veggies and not the excess water to a mixer-grinder and pulse until you get a smooth puree like consistency,
  • Transfer to a bowl. Use the leftover water to clean the jar and add that water to your bowl too. Add more water depending on the consistency you prefer.
  • Mix well and enjoy a hearty warm soup.
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LOVE . LIGHT . HAPPINESS . PEACE

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

divyashree.mangalorkar@gmail.com

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!
ABOUT ME
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USA, FRANCE, SWITZERLAND, CROATIA, NEW ZEALAND, THAILAND & MORE…

CHECK OUT MY INSTAGRAM HANDLE FOR MORE SUCH STORIES

LOVE . LIGHT . HAPPINESS . PEACE

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

divyashree.mangalorkar@gmail.com