Healthy Patty Chaat

The ever-increasing love for Chaats (savory,spicy,street food) is the sign of a true Bombay-ite. The best street food in India,particularly the chaats hail from Bombay.

Growing up in an Urban yet traditional home,eating street food wasn't exactly entertained much.The result,the deprivation from eating street food and a mandatory chore for mother to do every time I craved for it.Then it felt so unfair.Though today the little one at home hardly eats anything store bought.Perhaps,the emphasis on eating home cooked stuff became clearer now better than ever before.

Salute to the street food is a must! Building a recipe that would utilize fresh,nutritious ingredients and yet maintain the savory,spicy flavours intact is quite tough.But,there's no harm trying,isn't it?

Here's a healthy version of "tikki" chaat (patty snack) which skips the "ragda/chole" (the white bean sauce or gravy served over the patties) and chopped onions.If you miss it too much,feel free to add it :)

For the Patty aka Tikki...

1. 1/2 c raggi/malt/nachani flour.

2. 2 eggs (organic would be lovely).

3. 1/2 c chopped fenugreek leaves (methi)

4. 5 tbsp boiled black eyed beans.

5. 3-4 peeled,shredded potatoes.

6. salt to taste.

7. 2-3 tsp cilantro-cumin powder.

8.1 bread slice.

9. 1-2 tsp garam masala/curry powder.

10. 3 tbsp oil/cooking spray (to set the patties on a pan from burning or getting stuck).

11.10-12 grapes-cut in half.

For the quick "ragda"/sauce"...

1. 1/2 c non-fat plain yogurt.

2. red chili sauce.

3. 1/4 c sev (fried noodles).

4.chopped fenugreek leaves for garnish.

5.tamarind-dates chutney (available at Indian stores)

Assemble it all

1. Mix all the ingredients mentioned for the patty (break the eggs,beat and add them too). Make small balls,flatten them like a burger patty and let them on a flat pan to cook,changing sides.The crust would be crisp once they cook.Set them aside (about 20).

2.Fold in the red chili sauce (As per desired) into beaten yogurt.

Finish and Serve..

Place the patties (2 per serving) in a dish,spoon the sauce over it followed by the chutney and sev.Finally garnish it with chopped fenugreek/cilantro!

Believe it folks,they tasted awesome! A healthier option to street food!

Methi Mutter with Pseudo Malai !!

Guys,the Body flow yoga class and cardio schedule is just awesome! It's refreshing for at-home moms like moi-meme! I would not want to miss it for the world!

These days my focus is on cooking quick,nutritious one dish meals (courtesy:7 month old at home who keeps a close eye on every move of mine 24x7 :D) that keep our tummies in shape for all good reasons.So,if you have your goodies,do share with CWM!

Indian food...hmmm...CWM is a desi (Indian,no offense meant) at heart,appetite and palette gladly.The only issue with many Indian delicacies is the high amount of calorie intake with emphasis of fatty ingredients.Accepting this as a challenge in my endeavor to successfully cook healthy,low cal meals without crash dieting or cutting down the essential   nutrition through proteins,fats,carbs,iron and folic acid etc.

"Methi Malai Mutter" is a very popular rich,creamy and traditional Indian dish.It's an all time family favourite.

As mentioned in the other blogs,fusing the fancies of west in simply eastern cooking is something out of the world.Striking balance in this ordeal is crucial. Western recipes often have gravy/sauce made from vegetable/legume purees.Its a great way to cut on dollops of cream,cashew nuts,cheese,khoya (unsweetened condensed milk in solid form) and whole milk,thus controlling the fat/calorie intake per serving.

This recipe shall replace the traditional usage of dairy (cream,milk and khoya) totally.

At the finger tips...

1. 2 c soaked,washed and pressure cooked Black eyed beans (chavali) or any other white beans.

2.  1-2 c fresh fenugreek (methi) leaves,cleaned,washed and finely chopped.

3. 1 c green peas (if frozen,thawed).

4. 2-3 tsp oil (veg/olive).

5. 2 tsp black pepper.

6. 1 small portion of cinnamon stick.

7. 2-3 cloves.

8. 1 tsp fennel seeds (sauf).

9. 1 tsp cumin seeds.

10. 1 tbsp garam masala/curry powder.

11. 1 bay leaf.

12. 1 tsp finely chopped ginger.

13. 1-2 tsp garlic powder/fresh minched garlic.

14. 4 cashew nuts (optional).

15. 1-3 c water.

16. 1 tsp ghee/butter (optional).

17.1tsp cardamom powder/crushed whole.

The Pureed fake Malai (cream)...

1. Blend the beans,pepper,bay leaf,cinnamon,cashew,ginger and garlic until smooth and creamy,adding little water for ease.Set aside,the puree/gravy is ready.

(**The ginger and garlic are optional.Without the spices and condiments,the puree could be given to kids with little salt !!)

In the saute pan...

1. Saute the fenugreek leaves over crackling cumin seeds in hot oil. Add salt and other dry ingredients in it.Allow it to cook for a while.

2.Add the puree and peas to it and let it simmer for 3-4 minutes.

Tasted Awesome...

Its an awesome side dish that could be served hot with rice pilaf,naan/roti! Try it to believe it :)

cheers,

CWM

Quinoa Fake Fried Rice

I rediscovered the goodness of Quinoa recently and went ga-ga over it! Decided to substitute rice/semolina with Quinoa during the last few months stay in US.

Fusion cuisine is one of my all time favourite styles of cooking. Eats meets West is a style that requires a acquired liking or else it falls flat on the tongue,never reaching the palette.

Indo-Chinese cuisine is an awesome example of fusion cooking.I wanted to infuse the methods of this style in preparing Quinoa,various ways! Its a good way to make such cheat meals to incorporate nutrition and taste both.

So,CWM's cooking a fake fried (rice) Quinoa with loads of veggies!! In the words of Barney Stinson,Chef Suit up!

Legend-rients..

1. 2 Cups cooked quinoa (As per the instructions on the cover).

2. 1 thinly sliced onion/shallot.

3. Thinly sliced bell peppers (1 of each colour).

4. 1 carrot shredded (washed,peeled).

5. 4-5 Cremini (or other variety of mushrooms) mushrooms.

6. 3 tbsp. tomato ketchup.

7. salt to taste.

8. 1 tbsp. low iodine soy sauce.

9. 2-3 tbsp red chili sauce/paste.

10. 1 tsp rice vinegar

11. 1tsp.sugar. (optional)

12. 1 clove of garlic-minced.

13. 1/4 th green onion-finely chopped.

14. 1/4 th cup cabbage-finely chopped.

15. 1 tomato thinly sliced.

16. 1 tbsp. vegetable oil.

(**you may add or subtract veggies as per your choice)

Awesome-ness in the making...

1. Saute garlic,onion and bell pepper over hot oil for few seconds. (this is how we fake fry :P)

2. Add sugar,cabbage,mushrooms,carrots over the mix and allow it to partly cook.

3. Keeping the veggies still crisp enough, add the ketchup,vinegar,chili sauce and soy in it and mix well.

4. Add the cooked Quinoa (faking rice) in it and switch the gas off. Mix the ingredients well. 

The un-fried Quinoa is ready! And,table suit-up guys,Feast!

CWM'S Quote: "We are born with a palette and appetite (both could be hereditary/genetic).As we grow wiser,we adapt and flourish our appetite with newer foods and drool over them for the rest of our lives.I call it "acquired taste" syndrome.In this series of introductions and first dates with new gastronomy,we tend to dislike those soul foods that we grew up eating. This recipe might not appeal to the conservative eaters,so understand the likings of the diners before serving this".

Black-eye peas Rice

My yoga classes run late over the weekdays and cooking thereafter has to be real quick and dirty! Something that combines the taste,health and nutrition is what busy bees are always looking for,is it not?

Lentils and legumes constitute a fair portion of our meals.Traditionally,a Bramhin household like ours would have a typical lentil/legume curry with loads of jaggery,tamarind,cilantro,coconut served with rice and poli (bread,chapati,roti) with no garlic,ginger and onions.They are quite a NO-NO when gray haired are around in particular :D

Often CWM likes to infuse lot of styles and not follow stereo types all the time.So,though garlic,ginger and onions are not regulars on my chopping block,they aren't total strangers too!! So,here's my twist to the typical chavli usal (black eye peas curry) and rice!

The Zing Station..

1. 3 portions of uncooked,washed,whole grain basmati rice.

2. 5 portions (measurer same as for rice) of water.

3. 1 clove of garlic,finely chopped.

4. 1 thinly sliced shallot.

5. 6-7 pearl onions.

6. salt to taste.

7. loads of cilantro.

8. 1 petal of star anise.

9.1 tbsp turmeric powder.

10. pinch of asofoetida.

11. 2 green chilis finely chopped.

12. 1 tbsp. garam masala powder.

13. 3 tbsp. tomato paste.

14. 1tsp.mustard seeds.

15. 1tbsp.vegetable oil.

16. 1 c black eye peas (washed,soaked for 10-15 min)

Saute and Pressure cook..

1. Allow the mustard seeds to crackle in hot oil along with asofoetida.Add the turmeric,green chilis and garlic and onions (shallots and pearl). Saute them until the onions shrink.

2. Add all the dry ingredients except cilantro. Saute rice and beans over the spices.

3. Add water,cilantro and tomato paste,stir and shut the lid.

4.Let it pressure cook until 3 whistles.

5.Serve with curds,raita or pickle.

It tasted awesome! Nutrition at its best! One dish meal in less than 30 min!!

Enjoyy!

Left Over Triscuits over Wheat thins,what say??

A rainy Sunday post noon,renders a perfect time for ginger spiced chai and fried food,isn't it? Don't all my fellow Indians crave for it???

Ah,well but the increasing dress sizes,the journey from 6 to 12 is so hard for the wall mirror to forget! So,here's a little change we would sip through our ginger spiced chai with some healthy baked snack.Most times one ends up eating the salty,trans-fat-full,store bought biscuits/triscuits.And that's really sad :(

A while ago,I had made the Potato-dill biscuits by chefinyou.They had turned out pretty well exhausting minimal resources.Was wondering if my leftover potato-bottle gourd soup could be used to make the triscuits that I plan to make using the base recipe by chefinyou.

Gladly decided to give it a kick!


Here's my ordeal:


Leftover business with pantry twists..

• 1. 4 c all purpose flour/maida.
• 2. 5 tbsp butter, softened
• 3.  Salt to taste
• 4. 3 tbsp dried thyme
• 5. 2 c leftover potato-bottle gourd soup
• 6. 2-3 tbsp milk, as required (skimmed)
• 7. 1tsp.black pepper
• 8. 1tsp.ajwain/owa
• 9. 1 pinch baking powder

I have modified the original recipe to suit my ingredients/choices.In case you want to stick to the original one,use the link!

Mix It Up,Pile,Roll and Bake

1. Preheat your oven to 450F. Sift the flour in a bowl.

2. Add the butter, salt and the soup. Give it a stir until combined.

3. Add all the dry ingredients.Mix it up.

4. Make a soft, pliable dough by kneading with milk.

5. Roll out the dough on a well floured surface until fairly thin.

6. Cut into desired shapes,I chose the diamond shape-similar to the triscuits :P

7. Grease a baking sheet, place these cakes on it and bake for 20-25 minutes or until risen and golden.

Loved eating these crunchies! Hope you guys would do so soon!!

Cheers,

CWM

ps:my new camera is on its way,so the photos are on my husbands iphone4.they will see the light soon :P  (anybody listening?)

A hearty Saturday lunch!

After an awesome yoga class in the wee hours of the day (it's weekend so 9.30 am sounds like 2 am to most :)) wanted to have a hearty meal.

Nothing great really,but just wanted to swipe my refrigerator clean before the newer produce moves in over the weekend.So,here I was with one big bottle gourd (lauki/dudhi),some dried thyme and a couple of potatoes waiting for a bright spark to light! 

Finally thought of soup after a monologue (was supposed to be a discussion though) with my husband Rohan (isn't that a household thing? :P).

For those who might be wondering if CWM has any intentions to finally share a soup recipe,here's a hearty soup recipe that cuts the dairy (Read:No cheese,milk,heavy cream) ingredients completely (apart from 1tbsp salted butter)!

Here's my version of hearty with sufficiently odd ingredients...

The odds from the refrigerator..

1. One whole bottle gourd (de-skinned,diced)

2. 3 potatoes (small ones,de-skinned and diced)

3. 1tbsp salted butter

4. loads of water

5. 2tsp thyme

6. 1tsp black pepper

7. salt to taste

8. Crushed garlic and ginger (1tsp)

What next?

1. Add the butter in a pressure cooker (any crock pot with a lid) and as it melts push in the ginger-garlic.Saute.

2. Slide the potatoes and bottle gourd.

3. Add loads of water,let it simmer for 5 min,then blend in a mixer until creamy.

 4. Shift it back to the cooker;add all the spices and allow it to pressure cook (2 whistles).

5. Set it aside until the lid's ready to be opened.

6.Serve hot with your choice of rustic bread.

Enjoy a hearty lunch over a rainy weekend!! Something better (nutrition wise) over pakodas and fritte!!

Basil-Garlic Linguine with Roasted Bell Peppers

Well,I have become a true Californian (3.5 years cannot really take Bombay out of me :).One good thing about CA is loads of options for fresh and organic produce at decent prices.Believe me Trader Joes is an awesome offspring of CA!! And,its wise conclusion that I m a big fan!!

In the search for some fresh/organic ingredients (non-frozen) CWM dropped it's weight @ TJ's in Sunnyvale.Found the Basil-Garlic Linguine wheat pasta tucked neatly on a shelf.It seemed interesting to me and soon after it was in my pantry!!

Here's my version of one dish wholesome meal pasta @ dinner,so pull up your socks and relish!

What's in?

1. Bell Peppers (1 e.a-sliced thinly )

2. 1/2 Shredded Carrot (cleaned and peeled)

3. 1 small egg plant (the one used in Indian curries)

4. 1 whole bunch of green onion-chopped diagonally (for garnish too)

5. 1 tbsp. soy cheese

6. 2 tbsp. tomato sauce

7.1 tbsp. olive oil-split into 2 halves (optional)

8.1tsp soy sauce

9. salt to taste (sugar if desired)

Toss,Turn ,Roast

1. Simply add all the bell peppers into a pan @ med heat.Add the rest of veggies on board.This gives it the roasting effect.

2. Toss it for a while and add half portion of oil,salt,soy sauce and ketchup.

3. Turn and Toss gently until the veggies saute.

4. Salt to taste.

5. While the veggies roast drop the pasta into boiling water,add little salt.Cook until al-dante.Don't make it mushy,it spoils the whole dish making it cakey!

6. Add the al-dante pasta (put the flame off) and gently toss/ use forks to mix everything well (if you are not comfortable with tossing :P)

Final Touches...

Move the pasta into the serving platter and dust the cheese over it along with green onion! Serve!! Add chili flakes if you like it spiced up :)

Enjoyy,

CWM :)

St.Patrick's day Bruncheon!

Folks,my experiments with green thus begin :)


I m sharing a recipe that made it's way to my cooking table through the refrigerator! The refrigerator is a treasure trouve and on one such expedition I found an organic avaocado,home-made green chutney (chilis,cilantro,ginger,garlic,salt and lemon juice),some roti dough (made it extra 2 days ago and forgot) and paneer waiting for their turn to be discovered!


The time was slipping by and did not seem to promising to make veggies and rotis so I tried fusing everything together.


What???
Well,made Avo-Paneer parathas! They turned out to be awesome! This recipe is for those who like avocado and want to skip potato completely!

Quantified!

1.@1/2 C shredded paneer

2. 2-3 tbsp green chutney

3. salt to taste

4. 3/4 avocado-peeled,pitted and mushed (my son ate 1/4th of it!)

5. loads of cilantro (optional)

6. 1 tsp coriander-cumin powder (dhana jeera powder)

7. and dough to make the outer shell of the paratha

On a closer view of ingredients we have included proteins+calcium (paneer-dairy),iron (cilantro) and carbs (wheat) in this recipe!

How Does one do it??

1. Mash all the ingredients together and set aside.Refrigerate to dehydrate it for 10 min (optional).

2. Roll 0.3cm thick rotis of 4" diameter.

3. Scoop some stuffing into them at the centre and make a small bag (similar to modak/dumplings/dim-sums)

4. Roll gently into a 6 " diameter paratha.One needs to control the pressure on the paratha while rolling as well as the amount of stuffing to avoid splits while rolling.Apart from that the amount of green chutney needs to be optimum,it tends to make the stuffing moist,damp and liquidy.

5. Gently lay the paratha on a flat skillet/pan.Smear little oil (optional) on either sides.

6. Serve with yogurt and tomato ketchup!

Enjoy Madi!!

Prep time:10-15 min

Cooking time:5 minutes

Total time:20 min

Yayy! I m back!

Have been on a very long hiatus (about 18 months or so!).We had our first born last July 31 and the pre and post pregnancy paraphernalia took its toll on me.My teething son Udeet is 7 months and wishes to eat everything! It's not surprising to have a foodie child to equally crazy food lovers like us ,isn't it? :D

BTW,this is also to announce a long punctuation to my big American dream of Catering in the bay area :( and that we are moving back to our homeland this summer (at least until I practice architecture for some years,yay!)

I have begun the routine post-preggie schedule with yoga,gym and healthy dieting.We are consciously making an effort to eat organic fruits,veggies,dairy and poultry.It makes the effort bear fruit faster.

Like all the newly parent-ed we also find it difficult to eat out,and to-go's aren't as interesting as much as the experience of dining into a restaurant au mileu d'ambience etc!

We tried skipping alcohol for the month of february to celebrate our 3rd wedding anniversary! And,it worked so far baring two glasses of wine gulped over Ashwin's home coming luncheon (b-i-l).

It's difficult to cook a typical indian square meal with a naughty child in tow.I have been working on some quick-ies to be able to enjoy a wholesome,nutritious meal without the cliche!

I'd be focussing on varieties of soups,juices,salads,pulao,sandwiches/frankies/rolls and parathas!

The real challenge is to include pulses,lentils,legumes,cereals,veggies,fruits,condiments,oil,dairy and poultry in the recipes in an optimum combination.The categories chosen could broadly be described as "push-it in"kinds! One could add all/some in them!

So,watch out for this space soon to be full of healthy recipes for your family and kids too! 

“खजुराच्या पोळ्या” (Sweet Paratha made of Dates)

“First Fifty Dates” a movie starring Drew Barrymore & Adam Sandler ; too vague for the likes of moi but serves to be one of the favourites of most of the female population.

I m fascinated with the word “DATE” though :) They are not merely reminders of merrier times in future or those in past but also sweet & nutritious candidates to  achieve healthy appetite.Yes,I m very much referring to the very edible “Khajoor”(खजूर).The date fruit is almost synonymous with good times since eternity.

Date-a-file

Dates are believed to have originated around the Persian Gulf, and have been cultivated since ancient times from Mesopotamia to prehistoric Egypt, possibly as early as 6000 BC.

A 100 gram portion of fresh dates is a premium source of vitamin C and supplies 230 kcal (960 kJ) of energy. They are fat free, cholesterol free, and are a good source of fiber.Dates have a high tannin content and are used medicinally as a detersive (having cleansing power) and astringent in intestinal troubles. Dates may be administered for sore throat, colds, bronchial catarrh, and taken to relieve fever and number of other complaints. They may counteract alcohol intoxication. The seed powder is also used in some traditional medicines while their roots are used against toothache.

Well,enough of advocacy! The main ingredient for today’s recipe is Khajoor/date.I m making one of my Aai’s specialties namely "khajoorachya polya”.

Total Time=Cooking Time+Preparation Time=30-35 minutes.

Ingredients

• 1/2 muffin-full bowl of dates/khajoor (preferably black dates since they are softer and easier to work on,available at most of the Indian stores)
• 1/2 muffin-full bowl of sugar (floured-quantity depends on the type of sugar)
• 1/8 th muffin-full bowl of roasted poppy seeds (खसखस)
• 1/8th muffin-full bowl of semolina (रवा) –I used roasted semolina so that the end result is tastier & crispier.
• 1/8th muffin-full bowl of all purpose flour (मैदा)
• 1/8th muffin-full bowl of wheat flour (my addition)
• 1/8th muffin-full bowl of vegetable oil
• salt to taste
• 1/8th muffin-full bowl of rice flour (तांदुळाची पीठी)
• 2 tsp cardamom powder (instead of whole cardamom suggested in the book)
• 2 tsp nutmeg powder (my addition)
• 2 tbsp of साजुक तूप (pure ghee –my addition)
• some walnuts (10 max-my addition)
• small piece of cinnamon (my addition)
• 2 tsp milk powder (my addition)

Roll It Round

Kamala Aji must have been extremely active to use the typical “huge pestle and mortar” to mince most of her chutneys and spices.It sure a tough job to mince dates,walnuts,poppy seeds,cardamom powder ,nutmeg powder,cinnamon & sugar on “पाटावरवणटा” (bigger and heavier pestle and mortar).I m too impatient for all this so opted for a mixer grinder until it turned into a soft thick paste (add little ghee so that it does not stick to the blender).The consistency must be good enough to be rolled into a ball or ladoo (added 2 tsp of milk powder) so I kneaded it.This is the stuffing dough.

I mixed semolina,wheat flour,all purpose flour,salt,hot oil and kneaded it into a dough ( a little on harder side).I hammered (कूटणे) this dough with my rolling pin (low blows please :P).This process softens the kneaded dough.This is the outer crust dough.

The Binding & Rolling

Make 2 balls of the outer crust dough and one ball (slightly bigger than one of the two dough balls) of stuffing dough.Then roll down a round (10 cm diameter circular flat base) roti/poli and place it between the two outer crust dough balls.Finally roll the triplet again.

The khajoor poli turned out to be quite tasty (even though it was not as good as Aai’s,but not bad attempt either) and We (Ze Ranadez) ate it merrily with “pure ghee” and lukewarm milk (with/without sugar) as a dip!!

ONE SUGGESTION

Please avoid usage of poppy seeds & semolina.I found it difficult work with both of them since while rolling most of the stuffing would move out.I could not roll the dough into a perfect round due to the gravels of Rava.I would suggest (having done as per the book) the outer crust dough should be made of wheat flour and all purpose flour only.

Surprise your brothers this Bhaubheej with Khajoorachi Poli (the brother showering day)!

जीवेत् शरद् शतम्! (may god bless him with long life).

"मूग धिरडे" (Green Bengal Gram Pancake)

American Pancakes & Crepes are often eggy.Its a little difficult for those who are pure veggies to enjoy them whole heartedly.Personally,I love "I Hop's" pancakes but can understand the problems of vegetarians. "Ruchira" is truly a wonder book for all vegetarians.It has vegetarian pancakes , much nutritious and non-greasy. "मूग धिरडे" (Moon Dal Pancake) is a wonderful brunch snack (similar to dosa or uttapam) or hi-tea appetizer (when made into small pattie sized pancakes). I thought of making it on a lazy Sunday for brunch. Surprisingly , Rohan (my husband who works as a developer at SUN Microsystems ,Menlo Park,USA) gave up his lap-top and decided to dedicate his Sunday into artistic (not creative,since he says Coding & development are most creative) activities like making a meal .He took over the task of today’s blog post and accepted to become the Guest Chef for today while I became his SOUS-CHEF!

Ingredients

green moong-2 muffin-full bowls,soaked for 2 hours (or until they sprout) in lukewarm water with a pinch of soda or Eno-fruit salt (in case you don't have the eating soda)

• 1muffin-full bowl of finely chopped onion
• 1/2 muffin-full bowl of green peas
• 1/2 muffin-full bowl of cilantro or coriander
• 3-4 finely chopped green chilies
• salt to taste
• roasted coriander seed + cumin seed + mustard seed (my addition, crushed with tongs)
• 2-3 cloves of finely chopped garlic (my addition)
• 1 tsp of finely chopped ginger (my addition)
• 1 tsp amchur powder (my addition,dried mango powder)
• 1 tsp dried mint
• 1 tsp kasuri methi (my addition,dried fenugreek leaves)
• 2-3 curry leaves (my addition)
• 1 tsp garam masala powder
• 1 tsp kala masala /goda masala
• 1 tbsp of vegetable oil or cooking spray

The Making of Pancakes

After a wonderful tea in the late hours of morning,I soaked in 2 muffin-full bowls of green moong into lukewarm water , adding little soda to accelerate sprouting process.Rohan blended the moong and green chilies ,into one fine mixture.The mixture was just so thick that my Magic Bullet stopped exhibiting its magic until some water was poured into it.

Don't add too much water though since it has to be spread on the pan evenly like Uttappam or pancakes.

The book suggested sprinkling the chopped onions and cilantro over the pancake,but it was a little too tricky for naive cook like moi.Instead I asked Rohan to whip the onions ,green peas along with the moong batter and added salt, roasted CCM (cumin seed +coriander seed +mustard seed) powder to it.

Rohan added the salt and sugar after the batter was ready.

We used a non-stick flat pan (tawa) to lay the pancake.The consistency of the batter must be good enough to spread easily on the pan (add water accordingly). The non-stick is not quite true to its name and there is always a fear of getting the pancake stuck on to it badly,so better use some cooking oil spray on sides.Flip the sides to evenly cook the धिरडे.

As wisely suggested by Kamala Aji (authoress of the book) to retain the green colour of green moong,no time must be wasted after the moong is minced.

These pancakes could be served with Yogurt and Pecante Medium Sauce (Costco).

And,the beautiful,lush green coloured Pancakes made by Ranadez were all set to serve “a healthy gourmands (glutton/हावरा) appetite”!

Vous avez un bon dimanche!