This is a healthy, easy to make breakfast & snack option especially for the north Indians like me who are not very quick with sambhar or when you don’t have enough time to cook sambhar!😀 These masala idlis (tempered semolina cakes) makes for an easy tiffin recipe, as you can do away with other accompaniments, just add a little ketchup at the top and you are done!
I am using a rava (semolina) idli readymix to prepare my batter. You can use any other idli batter of your choice.
Good to know
Semolina (sooji, rava) has zero cholesterol and it is rich in magnesium, Iron, protein and dietary fiber.
Makes 12 idlis
Cuisine: South Indian
Difficulty Level : Medium
2 cup, rava idli readymix (250 g)
1 cup sour curd (not needed if you are using fermented Idli batter)
3 tsp Onion garlic paste
4 tsp tomato puree
1 slit green chilly
1/2 tsp Mustard seeds
1/2 tsp sambhar powder (optional)
1/4th tsp Red chilli powder
1/2 tsp turmeric powder
1 bunch Fresh coriander leaves
5-8 Curry Leaves
1 Red whole kashmiri chilli (optional)
Salt to taste
Put rava idli readymix and sour curd in a bowl, mix well. Add little water, mix again. Set aside for 10 minutes. Add some more water till you get a thick but smooth pouring consistency.
2. Take idli tray and grease it with little oil. put a dollop of batter in each section. In a pressure cooker(or you can use idli maker), put enough water and bring it to boil. Reduce the flame and place the idli stand inside the pressure cooker, remove the weight and steam for 10 minutes on high flame. After few minutes, remove the idlis from the tray and keep aside.
2. Heat 2 tsp oil in a wok, add mustard seeds, slit green chilly, curry leaves and red whole kashmiri chilly. Let the mustard seeds splutter well.
3. Add 3 tsp onion garlic paste and saute it for few minutes, till translucent.
4. Add turmeric powder, sambhar powder, Red chilly powder, salt and tomato puree. Mix well and let it cook on low flame for 1-2 minutes. Add 1/2 cup of water and mix again.
5. One by one place your idlis (Steamed cakes) in the wok and gently toss the idlis in the gravy till the gravy is fully absorbed.
6. Garnish with fresh finely chopped coriander leaves, serve hot.
Serving suggestion : Serve it with sweet or masala chaach (spicy buttermilk).
Here I am, with another peanut butter recipe. This is a easy, 3 ingredient, no bake recipe. These mini muffin mould bites….actually it’s just half a mould! are so good for those hunger pangs which trouble you in between your main meals!
Good to know
Peanut Butter is a good source of protein. It is known to boost heart health, helps manage blood sugar levels. It is also rich in Vit. E, bone building magnesium, potassium and Vit. B6. It is best consumed in moderation, as part of a varied diet.
Makes 4 mini cups
Course : Snack/Dessert
Cuisine : American
6 tsp Natural Crunchy Peanut Butter (100 gm)
8 squares of dark chocolate bar (45 gm)
2 tsp Desiccated Coconut (optional)
1. Grind the Almonds (keep them slightly coarse), using mixer grinder/food processor & keep aside.
2. Place the chocolate squares in a microwave safe bowl and microwave for 1 minute, remove and stir (Don’t rely on your eyes, because the chocolate pieces retain their shape until you stir them Or boil 1 cup of water in a saucepan, then reduce the flame and let it simmer, Place a bowl that fits the mouth of the sauce pan, Put the chocolate in that bowl, keep on stirring until the chocolate melts).
3. Microwave the peanut butter for 30 seconds so that it becomes easier to work with.
4. Mix the ground almonds and peanut butter to form a batter.
4. Line up the muffin moulds and spread the first layer (1 tsp) of peanut butter almond batter at the bottom, followed by 1 tsp of melted dark chocolate, top it up with another layer of peanut butter & almond batter (1 tsp).
5. Put a small dollop of chocolate at the top and sprinkle desiccated coconut powder. Refrigerate for few hours before serving.
Mint chutney is full of flavors and is a wonderful accompaniment to have with fritters, rice dishes, raita, tikkas and other snacks. There are many versions of this chutney/dip as it is widely used in Indian homes and we all have our own favorite way of making it. I am sharing my version here.
Good to Know
Mint is an aromatic herb, rich in nutrients and is used (especially in Indian households to help relieve Indigestion. It also helps manage blood sugar levels and treat skin conditions.
Makes One small bowl of chutney
Course : Side dish
Cuisine : Indian
Difficulty level : Easy
Fresh Mint leaves : 2 bunches
Fresh coriander/cilantro (dhania) leaves : one bunch
Two Green chillies
4-5 Garlic cloves
1-2 small pieces of Raw mango or half tomato (optional)
1 tsp lemon juice
1-2 tsp water
Salt to taste
Put all the ingredients in a chutney jar (grinder) and grind them.
Check and if you find it too thick, add little water to get the desired consistency.
Store in a airtight container, refrigerate and use when required. This can be stored for 3-4 days in the refrigerator.
Use a mortar and pestle, if you have one, you will find the taste and texture different and more appealing.
Add few tsp of curd/yogurt while grinding and enjoy with fritters.
Add 1/4th cup freshly grated coconut in the grinder along with other ingredient and enjoy with south Indian dishes.
Don’t grind the chutney in the electric jar for too long, otherwise it turns bitter.
Apicius, the 1st Century Roman gourmand rightly said “We eat first with our eyes”. This colorful, 4 ingredient, healthy bowl is so good to look at, it really stimulates your senses. This guilt free, nutrient rich salad bowl is easy to prepare and you can always add your favorite or available ingredients /vegetables and customize it. It is loaded with the goodness of broccoli, pomegranate seeds, quinoa & yogurt.
Good to know
Quinoa is a tiny edible seed and has a dense nutrient profile. It is said to be one of the few plants that contain all nine essential amino acids. Broccoli is a powerhouse full of vitamins, fiber & minerals. Pomegranates are rich in Vitamin C & potassium. Yogurt has lot of calcium & is also high in B vitamins. So much to build your immunity! And with so much happening in the world right now, it is impossible not to mention the importance of building immunity and focus on sound mental and physical health.
1. Cook Quinoa : Combine the rinsed quinoa and water in a pan. Bring it to boil and reduce the flame. Let it simmer and cook on low or medium flame until the quinoa absorbs the water. cover and let it sit for 5 minutes. It will allow the quinoa to fluff up.
2. Take 2-3 florets of broccoli, wash well and steam for 3-5 minutes. Rinse with icy cold water to stop the cooking process. You will see beautiful bright green florets with crunchy and crisp texture. Now finely chop the florets.
3. In a serving bowl, mix cooked quinoa, chopped broccoli, pomegranate seeds, flax seeds, lemon juice, chat masala/black salt & little salt to taste.
4. Mix well, add 1 small bowl of natural yogurt or thick curd. Quantity of yogurt may vary as per individual’s choice.
5. Taste and adjust the seasoning before serving. Serve immediately or cover it with airtight lid or cling film, refrigerate and serve cold.
Protein Packed Quinoa Salad Meal Hi there! The whole world is going through difficult times. People are worried, as the spread of Corona virus has resulted in never before kind of actions, emotions and restrictions. As the medical science struggles to find a cure or a probable vaccine at the earliest, our only guard… Continue reading →
Hi there! So here I am with my first recipe. It’s first week of February and it’s pretty cold here in India. I am sure nobody would mind having a hot salad that adds a little warmth to the cold evenings. It is super easy to make and takes very little time to cook. The… Continue reading →
So you too have a sweet tooth like me😀, but are you counting calories all the time! Try this quick, simple and healthy recipe. We all crave for that little sweet something after lunch or dinner and this recipe is perfect for those sweet cravings. It’s a yummy summer snack and my kids love to have this in between their online study sessions. What I love about these frozen little bites is that they are so easy to prepare, even my kids (which are pretty grown up now!😁) can make this on their own without my help. It’s a no bake recipe and an instant hit with the family. All ingredients used in this recipe are very easily available. You can play around with this recipe, like instead of banana you can use strawberries! Replace dark chocolate with white chocolate. Use chocolate chips as topping or may be add some colorful edible gems as topping to make it more appealing to your kids. Do let me know, If you try this, post a comment or picture and tag me @whitebutton2020 on Instagram.
Makes : 9-10 mini bites
Ingredients & Qty 1. Banana : 1 peeled medium sized banana (don’t use soft, over ripe or raw one) 2. Dark Chocolate: 6 squares I have used 6 squares of one 150 gm Dark chocolate bar. Instead of Dark chocolate you can use white chocolate as well. 3. NaturalPeanut Butter : 30 gm or 6 tsp (Approx) Instead of peanut butter you can use almond or some other favorite of yours. 4. Milk : 2-3 tsp
Method 1. Cut the banana into thin slices (not too thin!)
2. Spread the peanut butter on a slice and cover it with the other slice, so basically you have to make banana and peanut butter sandwich. If you find the peanut butter as too sticky and hard to spread, microwave it for 30 seconds.
3. Freeze for about 1.5 or 2 hours. (It is important to freeze the bites before you start dipping them in the melted chocolate because otherwise you will find them slippery and difficult to work with)
4. In the meanwhile, place the chocolate squares in a microwave safe bowl and microwave for 1 minute, remove and stir (Don’t rely on your eyes, because the chocolate pieces retain their shape until you stir them Or boil 1 cup water in a saucepan, then reduce the flame and let it simmer, Place a bowl that fits the mouth of the sauce pan, Put the chocolate in that bowl, keep on stirring until the chocolate melts)
5. Add 2 to 3 tsp milk and whisk, to make the chocolate dip easy to work with. Lot of people add coconut oil to achieve a thin working consistency but i prefer milk.
6. Take the bites out of the freezer and one by one dip them in the melted chocolate leaving the top of the sandwich or you can only dip half of it or you can go for the chocolate coated version by putting the whole sandwich into the dip ( for this you may require little more chocolate). Place a baking sheet or parchment paper in the tray so as to avoid chocolate stains and also to easily transfer the bites to the serving dish. I could not arrange one because of the lock down in my city.
7. Freeze the bites again for at least an hour before serving.
This is a easy, 3 ingredient, no bake recipe. These mini muffin mould bites….actually it’s just half a mould! are so good for those hunger pangs which trouble you in between your main meals! … Continue reading →
These protein packed bites are idle to snack in between your meals. It is a easy tiffin recipe to pack for school, so good for birthday parties and is definitely a kitty party, conversation starter! … Continue reading →
Today, I have this easy, yummy and healthy peanut butter energy bites recipe for you. You can have this on your plate in almost no time! If you have kids at home, they are going to love this for sure. I made this yesterday only to find an empty plate in the fridge this morning! (haha) These protein packed bites are idle to snack in between your meals. It is a easy tiffin recipe to pack for school, so good for birthday parties and is definitely a conversation starter for those ladies get together! It is loaded with the goodness of flax seeds, oats, honey, dark chocolate…now that’s a lot of goodness in a bite! Just imagine your kids having flax seeds and oats! 😁😅. We all know how difficult (next to impossible) it is to make our kids eat this healthy stuff!
So, I have these two interesting versions for you, one is where i have made the bites by just combining all the ingredients together and the other version is chocolate dipped. My kids loved the chocolate dipped version for the obvious reason!
Good to Know Flax seeds are known for their amazing health benefits like they are rich in omega 3, dietary fiber and they contain high quality protein. Oats are rich in antioxidants, soluble fiber, can help lower cholesterol, help control blood sugar level and may help you lose weight as well. Honey is rich in antioxidants, ease digestive problems, soothe coughs and sore throat to name a few.
Ingredients & Qty
1. NaturalCrunchy Peanut Butter - 1/2 cup (75 gm) You can use creamy peanut butter as well
2. Flax Seeds - 3 tsp (15 gm)
3. Rolled Oats - 4 tsp (20 gm)
4. Honey - 2 tsp
5. Biscuits - 4 no. (optional) (I have used Parle G glucose biscuit)
6. Dark Chocolate - 2 bars (I have used Cadbury Bournville, 50% cocoa, dark chocolate bars)
7. Milk - 2-3 tsp (Required Only for chocolate dipped version 1.1)
Chocolate Dipped Bites (version 1.1) Scroll down for making Version 1.2
1. Grind the oats, flax seeds and glucose biscuits in flour consistency (keep it slightly coarse), using mixer grinder/food processor.
2. In a mixing bowl, add Crunchy peanut butter, ground oats, flax seeds, glucose biscuits, and honey, mix until well combined to form dough ball.
3. Make small bites/balls, if you feel it is not holding together, add some (one tsp) peanut butter.
4. Keep the bites in the fridge for 20 minutes so that the dough holds together once you start dipping them in melted chocolate.
5. In the meanwhile, Chop the dark chocolate into small pieces, place it in a microwave safe bowl and microwave for 1 minute 20 seconds, remove and stir (Don’t rely on your eyes, because the chocolate pieces retain their shape until you stir them Or boil 1 cup water in a saucepan, then reduce the flame and let it simmer, Place a bowl that fits the mouth of the sauce pan, put the chocolate in that bowl, keep on stirring until the chocolate melts)
6. Add 2 to 3 tsp milk and whisk, to make the chocolate dip easy to work with. You can add coconut oil to achieve a thin working consistency but i prefer milk.
7. Coat the bites one by one with melted chocolate. Use a toothpick or fork for a mess free job. Once done, put it back in the fridge and freeze for about an hour or two and enjoy!
Now let’s make the other version….version (1.2) 😀
1. Grind the oats, flax seeds and glucose biscuits in flour consistency, using mixer grinder/food processor.
2. Chop the dark chocolate into small pieces, place it in a microwave safe bowl and microwave for 1 minute 20 seconds, remove and stir (Don’t rely on your eyes, because they retain their shape until you stir them). Or you can boil water in a pan and place a bowl over the pan with chocolate in it, keep on stirring until it melts.
3. In a mixing bowl, add Crunchy peanut butter, grounded oats, flax seeds, glucose biscuits, honey, and melted chocolate, mix until well combined to form dough ball.
4. Make small bites/balls, if you feel it is not holding together, add some (one tsp) peanut butter.
5. Refrigerate for an hour and serve. Voila! our version 1.2 is ready! 😀