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Tag: healthy snacks

  • Cabbage and Methi Muthiya | Gujarati cuisine

    Cabbage and Methi Muthiya | Gujarati cuisine

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    muthiya | methi muthiya | gujarati muthiya | muthiya recipe

    Muthiya is a popular steamed snack from Gujarati cuisine. It was usually made with bottle gourd traditionally. But today, we find muthiyas of many kind. Here, I have used cabbage and fenugreek leaves along with onion. It turned out tasty and made a good side dish. 

    Muthia / Muthiya is made in different versions. Dudhi or bottle gourd is used in it and this is the  traditional  method of making muthiya. The others are made using different veggies and green leaves. Some of them are palak muthiya, alu muthiya, methi muthiya,  veg muthia. 

    Muthiya is steamed and then later tossed in a seasoning. Thus, it is a healthy Gujarati snack and ideal with a cup of hot tea. It may be deep fried also, but I love the steamed version. The deep fried muthias are usually used in ondhiyo and other kind of stir fry recipes of this cuisine.

    Do note that no water is used while mixing the dough, if needed, a tablespoon of it is added. 

    cabbage and methi muthiya
    cabbage and methi muthiya

    The other Gujarati dishes on the blog are:

    Gud Papdi, Khandvi,  Methi khakra, Tri-colour dhokla, Oats dhokla, 

     Cabbage Methi Muthiya

    Ingredients:

    • 1 cup besan
    • 1 cup wheat flour
    • 1/2 cup semolina
    • 1 cup cabbage grated
    • 1 onion grated
    • 1 bunch fenugreek finely chopped
    • ginger chilly paste ( 2 chilly and a inch of ginger)
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • asafoetida
    • 1 teaspoon sugar
    • salt
    • 2 tablespoon oil
    • 1 tablespoon curd
    • 1/4 teaspoon soda
    • 1 teaspoon sesame
    Seasoning:
    • 1 tablespoon oil
    • 1 teaspoon mustard
    • asafoetida
    • turmeric powder
    • 1 teaspoon sesame
    • a few curry leaves

    Equipment: 

    steamer, cooking pan, ladle, spoon, steaming pan

    Method:

    1. Grate the cabbage.
    2. Grate the onion. 
    3. Cut the methi leaves and wash it well. Put it in a colander for sometime. 
    4. Take a wide bowl, add wheat flour, gram flour, semolina, turmeric powder, cumin powder, coriander powder, asafoetida, sesame, baking powder and salt. Mix them.
    5. Squeeze the water from the  grated cabbage and onion. Put them along with fenugreek leaves, oil, curd and mix them thoroughly.  Knead it to form a dough. 
    6. Make them into four rolls of elongated shape.
    7. Heat a steamer with some water. Smear a little oil in the tin and keep the rolls in it.
    8. Steam it for 10-12 minutes, once it is done, remove them and cut them into discs.
    9. Take oil in a pan, put mustard seeds, once it splutters, put asafoetida, turmeric powder, sesame and curry leaves. Now, put the discs in it and mix it well. Once it is warm, remove and serve. 

    Print Recipe

    cabbage and methi muthiya
    Evergreendishesdev

    Cabbage and Methi Muthiya

    5 from 8 votes
    Cabbage and methi muthiya is a tasty and healthy snack from Gujarati cuisine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course: evening snacks
    Cuisine: Gujarati
    Ingredients Method

    Ingredients
      

    • 1 cup besan
    • 1 cup wheat flour
    • 1/2 cup semolina
    • 1 cup cabbage grated
    • 1 onion grated
    • 1 bunch fenugreek finely chopped
    • ginger chilly paste 2 chilly and a inch of ginger
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • asafoetida
    • 1 teaspoon sugar
    • salt
    • 1 tablespoon curd
    • 1/4 teaspoon soda
    • 1 teaspoon sesame
    • Seasoning:
    • 1 tablespoon oil
    • 1 teaspoon mustard
    • asafoetida
    • turmeric powder
    • 1 teaspoon sesame
    • a few curry leaves

    Method
     

    1. Grate the cabbage.
    2. Grate the onion.
    3. Cut the methi leaves and wash it well. Put it in a colander for sometime.
    4. Take a wide bowl, add wheat flour, gram flour, semolina, turmeric powder, cumin powder, coriander powder, asafoetida, sesame, baking powder and salt. Mix them.
    5. Squeeze the water from the grated onion and cabbage. Put them along with fenugreek leaves, oil, curd and mix it well. Knead it to form a stiff dough.
    6. Make them into four rolls of elongated shape.
    7. Heat a steamer with some water. Smear a little oil in the tin and keep the rolls in it.
    8. Steam it for 10-12 minutes, once it is done, remove them and cut them into discs.
    9. Take oil in a pan, put mustard seeds, once it splutters, put asafoetida, turmeric powder, sesame and curry leaves. Now, put the discs in it and mix it well. Once it is warm, remove and serve.

    cabbage and methi muthiya

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  • Salted Cashew nut in microwave/ Masala Kaju

    Salted Cashew nut in microwave/ Masala Kaju

    Salted cashew nuts / Masala Kaju as we Indians commonly name it, make a great appetiser. It is ideal to binge during mid-day or serve as a snack to guests with tea. These are made in microwave and are ready in fifteen minutes.

    Microwave oven is ideal to toss the nuts, they are evenly made, lesser  time is  needed,  little oil is used.  Most of all I find it a good experience in using it. 

    Recently, I tried making stuffed tomato and it came out good. Other microwave recipes that I have on blog is Stuffed Capsicum 

    Let’s get making Salted Cashew nuts in Microwave / Masala Kaju

    Ingredients:

    •  1 cup cashew nut                      (Measurement : 1 cup = 250 ml)
    • 1 teaspoon ghee
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon chaat masala
    • salt to taste

    Method:

    • Take a microwave safe bowl, a flat bowl is preferred as it helps in even heating. Put the cashew nuts in it and microwave on medium power for 5 minutes. Check and if it needs to be roasted, reduce the temperature and keep again for 3 minutes. Initially, I kept at 600 power and then at 300 power. 
    • Once, they are golden in colour, remove in a plate, add ghee and put the roasted cashew, microwave for 30 seconds, add salt, chilli powder and chaat masala, mix and again microwave for 30 seconds. Salted Cashew nuts aka Masala Kaju is ready to serve ! 

    Different options :

    • use only salt
    • use salt and pepper
    • use salt, cumin powder, chilly powder and chaat masala 

    To make Salted Cashew nuts / Masala Kaju in Pan:

    Ingredients:

    • 1 cup cashew nuts
    • 3 tablespoon ghee
    • 1 teaspoon chilly powder
    • 1/2 teaspoon chaat masala
    • a few curry leaves
    • a pinch of asafoetida
    • salt to taste

    Method: 

    • Take ghee in a pan, fry the curry leaves until crisp and put them aside.
    • In the same ghee, roast the cashew nuts until golden in colour. Put them in a plate.
    • In a bowl, mix the roasted cashew along with curry leaves and all spice powders.

    Isn’t this an easy one? If you ever try this recipe, take a picture and tag me @foodiejayashree on Instagram 

    I love using Catch spice powders, they come in handy sprinklers and are good in taste.

     

    salted cashew nut / masala kaju
    Evergreendishesdev

    Salted Cashew Nut in Microwave / Masala Kaju

    Salted cashew nut make a good snack to binge in the evenings. They are roasted in the microwave and can be made quickly.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings: 4 people
    Course: Appetizer, dry snack
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup cashew nut
    • 1 teaspoon ghee (clarified butter)
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon chaat masala
    • salt to taste

    Method
     

    1. Take a flat microwave safe bowl, put the cashew nuts in it. Spread them evenly and microwave on medium power for five minutes. Check, toss, reduce the temperature and microwave for three more minutes. I put them at 600 power for five minutes, checking every minute and again put at 300 power for 3 minutes. 
    2. Once they are golden in colour, remove in a plate, add ghee, put the cashew nuts and switch on the power for 30 seconds. Sprinkle salt, chilly powder and chaat masala, mix and heat it for 30 seconds again.

    Notes

    • Use microwave safe glass bowls for cooking.
    • Time may vary for each model, check when they are done, you get a good aroma and they are golden in colour.

    I am sending this post to Nuts theme at Healthy Wellthy Cuisine #NuttyNutatHW. Other recipes by co-bloggers Shahi Mewa Korma Nutty Frutti Cookies Dates Truffles with Oats Pavlova Parfait with Nuts Zarda Pulao Monaco Mango Bites Badam Puri Fruit and Nuts Granola ,Shahi Mewa Korma, 

    Pin Salted Cashewnut for later: 

    Salty Cashew nuts
    Salty Cashew nuts

     

    If you have liked this post, do leave a comment below. 

    If you ever try this recipe, take a picture and share it with us, tag @foodiejayashree on Instagram or @evergreendishes on Twitter.

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  • Peanut Ladoo/Shenga Undi

    Peanut Ladoo/Shenga Undi

    Peanut ladoo are ideal snacks to store in the jar, serve it in the box or as a healthy snack in the morning. It is usually prepared during Krishna Janmasthami.

    The month of August brings a series of festivals, Krishna Janmasthami is next week, a day we celebrate by preparing various snacks and savoury. The day marks the birth of Lord Krishna and is celebrated with great enthusiasm.

    peanut ladoo/shenga undi
    peanut ladoo/shenga undi

    Earlier I have posted many snack recipes, one of them is  Krishna Janmasthami Collection

    Coming to the nutritional and health factors related to peanut, they are rich in energy and contain health benefit nutrients, minerals, antioxidants and vitamins that are essential for good health. They compose of mono unsaturated fatty acids, which help lower bad cholestrol and increase the good cholesterol. They are a good source of protein, contain good amount of amino acid that is needed for growth and development. Jaggery is a good source of iron.

    Peanut ladoo is an easy snack to make, it hardly requires fifteen minutes to make these.

    peanut ladoo / shenga undi
    peanut ladoo / shenga undi

    Peanut Ladoo

    Ingredients:
    • 1 cup peanut
    • 1 cup jaggery grated
    • 1/4 teaspoon cardamom powder
    Method:
    1. Dry roast the peanuts on a  medium flame. Keep roasting until the skin crackles and they are golden in colour.
    2. Let cool. On cooling the peanuts turn crunchy.
    3. Remove the skin by rubbing with palm.
    4. Put it in a mixer jar and give a swirl.
    5. Add jaggery and cardamom powder to it and grind it again. It should be well moulded.
    6. Remove it in a bowl.
    7. Make balls of it. Peanut ladoos are ready.
    8. After sometime, store them in an air tight container. They stay well for 8-10 days.
    Take a tip:
    • Use good quality jaggery, as you are not melting it here.
    • A spoon of ghee may be added while making the balls, I have not added.
    • Removing of skins is optional, many prepare with the skin.
    • If you want less sweet, reduce the amount of jaggery.

    peanut ladoo/shenga undi
    peanut ladoo / shenga undi

     

    peanut ladoo/shenga undi
    Evergreendishesdev

    Peanut ladoo/Shenga undi

    Peanut ladoo is a tasty, healthy and easy to make snack. It is usually prepared during Krishna Janmasthami.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings: 10 ladoos
    Course: festive treats, healthy snacks, kids favourite, sweets
    Cuisine: karnataka, south india
    Ingredients Method Notes

    Ingredients
      

    • 1 cup peanut
    • 1 cup jaggery grated
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Roast the peanuts on a medium flame. Keep stirring them, it should be well done, they should be crisp in the mouth. 
    2. Let cool.
    3. Peel the skin of the peanut. Put them in a wide plate and rub with the palm. 
    4. Grind the peanuts in the mixer by giving a swirl one or two times only.
    5. Add the jaggery and cardamom powder to it. Again grind it, it should form a mass. 
    6. Remove in a bowl, shape them into ladoos and store them in an airtight container. 

    Notes

    • Use good quality jaggery as you are using it directly without heating.
    • Roast the peanuts properly on a low or medium flame. 
    • One teaspoon of ghee may be added for flavour, I have not added.
    • Removing of skin is optional. 

     

    If you have liked this post, do leave a comment.

    If you ever make this, do tag me in any of the social media, I will be glad to see your creation, on Instagram tag @foodiejayashree, on twitter and facebook tag evergreendishes.

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    book of handyhints
    book of handyhints

     

    Signing of for now, wishing one and all a happy festive season ahead. May you be blessed with immense joy and happiness.

    More recipes coming this week, stay tuned! Until then…Good Bye !

  • Guest Post Series – Palak Paneer Wrap

    I am excited and happy as I start my guest post series on Evergreendishes. It’s been on my mind since a long time and did have many requests, but I was never ready then. Today, I have Palak Paneer Wrap by Sasmita. (more…)

  • Raw Mango Salad

    Raw Mango Salad

    Raw mango salad is a tasty and easy to make snack to binge on.

    It’s an unusual weather these days, mornings are yet pleasant, days are warm, by afternoon, the temperature has reached it’s peak. Not to think of the days ahead, when it will be more hot. Trees are full of beauty blossoms. Raw mangoes,  watermelon, candies and juices are enjoyable to eat and have these days.

    raw mango salad
    raw mango salad

    My other raw mango recipes:

     

    Raw Mango Salad

    Ingredients:

    • 1 raw mango ( not sour)
    • 1/2 onion
    • 1/4 capsicum
    • 1/4 teaspoon pepper powder
    • 1 teaspoon flax seeds
    • 1/2 teaspoon olive oil
    • salt to taste

    Method:

    1. Wash the raw mango, scrape the skin and grate it.
    2. Cut the onion and capsicum into small pieces.
    3. Dry roast the flax seeds lightly on a low flame for one minute.
    4. Take a bowl, add the veggies, put the pepper powder, salt and roasted flax seeds. Mix it.
    5. Top it with olive oil , mix and serve.

    raw mango salad
    raw mango salad

     

     

    raw mango salad
    Evergreendishesdev

    Raw Mango Salad

    Raw mango salad is a tasty and healthy snack to binge during the summer season. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Servings: 2 people
    Course: evening snacks, raw mango recipe, Salad
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 raw mango not sour
    • 1/2 onion finely cut
    • 1/4 capsicum finely cut
    • 1/4 teaspoon pepper powder
    • 1/2 teaspoon flax seeds
    • 1/2 teaspoon oil

    Method
     

    1. Wash the raw mango, scrape the skin and grate it.
    2. Dry roast the flax seeds. 
    3. In a bowl, mix the veggies. Put the pepper powder, salt and roasted flax seeds to it. Mix well.
    4. Drizzle olive oil, mix and serve immediately. 

    Notes

    The raw mango should not be sour. 

     

    If you ever try this, do let me know how it was. Connect with us on Pinterest and Instagram. Like our Facebook page, we are buzzing with activity there.

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    Until next time,

    Life is all about the beautiful moments that you create, make it awesome.

    Cheers!

     

     

  • Mocha Banana Cake | healthy mocha cake

    Mocha Banana Cake | healthy mocha cake

    Mocha Banana Cake sounds good isn’t it? This is such a good one, I am just loving it, it’s made of wheat flour, sugarless, butterless and eggless ! This recipe is part of brand partnership with PlaceofOrigin.in and Plattershare for the Belly Nirvana Campaign.

    Children should always be given  healthy snacks. It provides nutrition and good taste. Mocha Powder is one such kind. It is good to serve as a frothy milkshake. You can even serve it in warm milk. Do check out the product in the online store.

    Let’s get baking the cake. I just love these guilt free indulgences.

    mocha banana cake
    mocha banana cake

    mocha banana cake
    mocha banana cake

    Ingredients:   (measurement used: 1 cup = 200grams)

    • 1 cup wheat flour
    • 2 teaspoon mocha powder
    • 1 teaspoon baking soda
    • 1/2 cup milk
    • 1/2 cup honey
    • 2 ripe bananas
    • 1/4 cup oil
    • 1/2 teaspoon ghee
    • 1/2 teaspoon wheat flour
    • 8 almond broken into pieces

    Method:

    1. Sieve the flour, baking soda and mocha powder together.
    2. Mash the bananas, beat it well.
    3. Add milk, honey and oil to it. Mix it.
    4. Now, add the wheat flour and gently mix it.
    5. Add the dry fruits to it.
    6. Pre-heat the microwave.
    7. Grease the tray with a little ghee and flour over it.
    8. Pour the batter over the greased plate.
    9. Microwave it for seven to eight minutes. The inserted toothpick should come out clean.
    10. Allow to cool on the rack.

    mocha banana cake
    mocha banana cake

    mocha banana cake
    Evergreendishesdev

    Mocha Banana Cake

    Mocha Banana Cake is a tasty and healthy cake. It has no refined flour, sugar and butter. Addition of mocha chocolate powder gives a nice flavour to it.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 10 pieces
    Course: Snack
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1 cup wheat flour
    • 2 teaspoon mocha chocolate powder
    • 1 teaspoon baking soda
    • 2 ripe bananas
    • 1/2 cup milk
    • 1/2 cup honey
    • 1/4 cup oil
    • 1/2 teaspoon clarified butter (ghee) for greasing
    • 1/2 teaspoon wheat flour for dusting
    • 8 almonds chopped

    Method
     

    1. Sieve wheat flour, baking soda and mocha powder together.
    2. Mash the bananas. Add honey, oil and milk to it. Beat it well.
    3. Add the flour to it. Slowly mix the batter. Add chopped almonds to it.
    4. Pre-heat the microwave. Grease the baking tray with clarified butter, dust with flour. Pour the batter over it and bake it for eight minutes in two intervals.
    5. The inserted toothpick should come out clean. Once it is done, cool it on the rack.

    Notes

    • The timings may change for different microwave oven.
    • You can use an OTG.

     

    mocha banana cake
    mocha banana cake

    This is the second post  in brand association with Place of Origin Indian Taste Delivered for the Belly Nirvana Campaign by Plattershare. The earlier post was Mocha Coffee Cookies.

    Cocosutra mocha powder is a mix of coffee and chocolate together. It is a rich blend of dark cacao and fine coffee powder, a taste so unique and sinful. It comes in a pack of two, each weighing 100 grams. This product is one of the many products that they have for global Indians. Do take a look at their online store

    Plattershare is a popular social media platform for food lovers, food professionals and food businesses. It is a wonderful platform to showcase our culinary skills and participate in contests. It is run by Kirti Yadav and Ankush Dhiman.

    Disclaimer: This post is part of brand collaboration. I have received the product to create and write recipe and review. All views expressed are my own and not influenced by anybody. 

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