by Pallavi Purani

Ingredient: flour

Masala Oats Manchurian

Masala Oats Manchurian

I have always wondered how to use the Masala Oats packs that have been lying with me. Archana’s Kitchen comes to rescue in such cases. I used her recipe as a base to make these.

Clear Soup with Dumplings

Clear Soup with Dumplings

There are times when we look for a soup that is a meal on it own. This vegetable and dumpling soup is a perfect choice for dinner and also for parties at home. The best version of the broth/soup shall be one that is home made. Here are two options of the stock that you can use: Vegetable Stock Beetroot Vegetable Stock I used the first recipe for this soup.

Broccoli Cream Pasta Sauce

Broccoli Cream Pasta Sauce

Broccoli appears to me like the tree of life, strong stem and clustered florets. Pasta seems to be an easy escape to fantasy. Pair up ingredients that look and taste fantastic and you have a dinner ready.

Eggless Funfetti Oreo Muffins

Eggless Funfetti Oreo Muffins

There are all things I love in the title itself. Funfetti is happily colourful and oreo is probably the best cookie to bake with. One hot hot summer afternoon I took a tiny break from work and look for stuff in my baking trunk. I found a big bag of sprinkles/funfetti and square muffin tray. I knew I had strawberry oreos, curd and flours… voila that is all you need.

Beetroot Methi Theplas

Beetroot Methi Theplas

Beeetroot and methi together were a marriage made in heaven. The earthy beets against the slightly bitter and edgy methi leaves were gorgeous with the bajra and whole wheat flour. I was floored the first time I tried it. Now it is a staple at my and even my mother’s and his mother’s home.

Bedmi Poori and Aalu ki Subzi

Bedmi Poori and Aalu ki Subzi

Bedmi Poori and aalu is subzi is a delish brunch main. My masi and mother both have diabetes hence the idea of this dish is only for one day in a year or so. Since I was visiting them, I asked the good people at Blogadda to send the oil to their address. Ideally this dish from Uttar Pradesh is a dal stufffed poori and dubki aalu. I added my twist to it by making the poori khasta and aalu more balanced than the tomato and oil soaked street food cousin. ā€œIā€™m creating a dish using Fortune Vivo Diabetes-Care Oil…

Egg-less Fresh Coconut cake

Egg-less Fresh Coconut cake

Do you know of someone who does not like fresh coconut in a cooked form? I am that person, hence no Goan, Malwani, Thai delicacies for me. The only way I can enjoy fresh coconut is this cake. I used this cake as the base for husband’s birthday. The sponge was a delight was worked like magic potion for P who is a coconut lover.

Vegetarian Enchiladas with buttermilk sauce

Vegetarian Enchiladas with buttermilk sauce

I have been a mexican food fan for a very long time now. Enchiladas are beautiful tortillas with a filling and a sauce on top. I have been reading about the diferent sauces that are a part of the mexican cuisine. This buttermilk sauce is a lesser known one as not all can appreciate this tart and spicy sauce. Hoever, our Indian pallete will love it as it is like kadhi. šŸ™‚ 1 cup milk + 1.5 tsp vinegar + let it stand for 10 min = buttermilk

Kobi-Gajar-Jowar na Muthia

Kobi-Gajar-Jowar na Muthia

Muthias come is a lot of forms, deep fried, steamed, steamed or steamed and stir fried. They are a power house of whole grains, vegetables and are sturdy health wise. I have found a super simple way to make a keep muthia’s base ready to use. Once it is available, it takes almost 10 minutes to assemble dinner/snack. I used Moong dal, tuver dal, cracked wheat and chana dal as the base. To this I keep adding flours like jowar, bajra, ragi etc to make the muthias. Keep the lentils and kansaar mix as a ready to use. I always…

Tuvero Dhokli

Tuvero Dhokli

I took sometime to adjust to the idea of dhokli. It was one of the earliest things that my sister in law helped me to learn. Since it is a family pleaser, it was good to learn. šŸ™‚ Tuvero or Pigeon peas are full of magnesium, calcium, phosphorus as well as potassium. It is a widely used grain in Gujarati cuisine- fresh and dry both. The dried version is soaked and then cooked in a cooker. Dhokli is the love of life for the husband. The pillow-y dough is cooked in spiced water which reduced beautifully to a velvet texture.