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)”
Just the way we use Spinach leaves to make Dal Palak, I used them to make kadhi. It’s like a normal Kadhi, just with the addition of Palak. Tastes great with Bajra or Jowar Rotis or even with Rice and regular Rotis. It’s healthy and gluten free too.
1/2 Bunch Spinach Leaves
1 Tsp Oil
1/2 Tsp Cumin Seeds
1/2 Tsp Mustard Seeds
1/4 Tsp Fenugreek Seeds (Methi Dana)
1 Pinch Asafoetida (Hing)
1 Dry Red Chilli
1/2 Inch Ginger
3-4 Garlic Cloves
2 Tbsp Gram Flour (Besan)
4 Tbsp Yogurt (Dahi)
1 Tsp Turmeric Powder
1/2 Tsp Kashmiri Red Chilli Powder
- Wash Spinach Leaves thoroughly, finely chop them and keep aside.
- In a wide deep pan, heat oil.
- Crackle Cumin & Mustard Seeds.
- Now add Fenugreek Seeds, Asafoetida and Dry Red Chilli. You can use Green Chillies instead.
- Also add finely chopped Ginger & Garlic. Saute for a few seconds.
- Add thinly sliced Onion and cook until they brown a little.
- Now add the Spinach Leaves, mix well and let it cook on low flame. The leaves will start to wilt and reduce in size within minutes. Stir occasionally.
- In the meantime, mix Gram Flour with Yogurt.
- Also add Turmeric Powder, Kashmiri Red Chilli Powder and Salt.
- You can additionally also add in other spice powders like Cumin, Coriander and Garam Masala. I haven’t.
- Combine everything well to form a lump free thick batter.
- To this add 2-3 cups of water. Mix well.
- Add this Yogurt mix to the Spinach and keep stirring continuously till it reaches a boil.
- Add more water as per your preference.
- You can increase the flame and cook but remember that stirring is important to avoid the yogurt from breaking and the gram flour from clumping.
- You can now simmer the flame and cook until you no longer can feel the raw taste of gram flour.
- Serve hot with rotis, bhakris or rice 🙂
- Like, Share, Comment & Subscribe. Don’t forget to follow me on Instagram ❤
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
Easy peasy wholesome vegetarian salad complete with protein, greens and healthy fats in the form of nuts and olive oil. This salad is divine! I’ve mixed veggies and fruits to give it a taste that’s a little sweet, a little bitter, a little sour and so flavourful! The dressing is home made too. So let’s have a salad, because why not?Continue reading “ARUGULA SALAD WITH COTTAGE CHEESE STEAK”
One of the most easiest desserts you can make at home with readily available ingredients. This brownie is fudgy in texture and is completely Gluten Free, Vegan, Egg Free, Dairy Free and also Free from Refined Sugar! I haven’t even used baking soda or baking powder here! Just 5 ingredients and this literally took me 2 minutes in the Microwave and 2 minutes to prepare. So anytime you crave something sweet, you can make and eat this almost immediately. And what’s more fun is that you can make personalised mugs of brownie for everyone!
Looking forward for your love & support. Do like & comment. If you wish to receive an email every time I post a new article, follow my blog for an update. And subscribe to receive a free e-book on Top 10 Indian Kitchen Hacks. Only limited copies!Continue reading “2 MINUTE MICROWAVE FUDGY BROWNIE | GF | VEGAN | SF”
Dhokla is a staple Gujarati snack recipe. For those hearing the term ‘Dhokla’ for the first time, imagine a soft sponge like savoury steamed cake made with gram flour! Might sound weird but it’s really flavourful. What’s best is that it is vegan and gluten free too. I tried making this for the first time and the texture and taste, both were brilliant. It’s a little sweet, a little tangy and a whole lot tasty! Dhokla makes for a great breakfast or snack option and since this is an instant recipe, this won’t even take much time to prepare.
Looking forward for your love & support. Do like & comment. If you wish to receive an email every time I post a new article, follow my blog for an update. And subscribe to receive a free e-book on top 10 Indian Kitchen Hacks. Only limited copies!
Follow me on Instagram @divyashree_mangalorkarContinue reading “DHOKLA – INSTANT I SPONGY I FLUFFY”
Super easy, super quick recipe! Mushrooms also take so little time to cook, at least the variety I use. So if you’ve got Mushrooms in your fridge, try this delicious recipe.
Looking forward for your love & support. Do like & comment. If you wish to receive an email every time I post a new article, follow my blog for an update. And subscribe to receive a free e-book on top 10 Indian Kitchen Hacks. Only limited copies!Continue reading “MUSHROOM SABJI”
These chocolates are super delicious and they are free from refined sugar! You can make this 2 ways – One is lactose free and the other one has a milder taste since I’ve added milk powder. Lactose free version uses just 3 ingredients!
Looking forward for your love & support. Do like & comment. If you wish to receive an email every time I post a new article, follow my blog for an update. And subscribe to receive a free e-book on top 10 Indian Kitchen Hacks. Only limited copies!Continue reading “EASY HOMEMADE HEALTHY CHOCOLATES”
Most people think that Peanut Butter has ‘ butter’ or ‘oil’ in them. Maybe the store-bought ones do, along with a lot of things your body doesn’t need. This is by far the most easiest recipes one can make at home and all it really needs is Peanuts. You can add other things to this as per your taste but if you’ve got 10-20 minutes on your clock, some basic equipments and peanuts, you will have made this in no time.
So easy yet so tasty! This is how my mother-in-law makes and I love it this way!
250 Grams Parwal
1 Tbsp Mustard Oil
1 Tsp Cumin Seeds
1 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
1 Tsp Coriander Powder (Optional)
Salt to Taste
- Wash and chop off the edges of the Parwal. Now slice them into halves and halve them again. So you’ll have 4 pieces of each Parwal. Discard any black or brown tough seeds. You can scrape them off or take them out with the help of a pointed knife.
- In a pan, heat Mustard oil. You can use regular oil but taste is always better with Mustard oil.
- When the oil starts to smoke, add Cumin Seeds and let it splutter.
- Lower the flame and add Parwal and mix well.
- Stir and sauté for 1-2 minutes.
- Cover with a lid and cook on low flame stirring occasionally until they soften. You can do a sample taste test to see if they are cooked. Takes around 5-10 minutes.
- Add Salt, Turmeric Powder and Chilli Powder. You can also add Coriander Powder.
- Mix well and cook for another 1-2 minutes covered.
- Switch off the flame and serve hot with Rice or Rotis.