Thursday, December 26, 2013

15 minute Chana Masala or Chhole Using Micowave

Other day I had run out of vegetables and it was very cold outside to go do any shopping. Suddenly I thought of couple of cans of garbanzo beans sitting in my pantry.  I quickly ended up making chana masala or chhole / garbanzo beans curry using these cans. It is very simple recipe and using microwave it take only 15-20 minutes including prep time and cooking time to make restaurant style chana masala.

Some of the spices used in recipe below are traditional Indian spices and are all easily available in any Indian Grocery store. You can also purchase this Indian Spices Starter Kit which includes all the below listed spices and many more without worrying about significant investment.

chhole chana masala

Preparation Time: 5 minute
Cook time: 15-17 minutes
Serves: 3 people

For gravy:

1.1/3 cup nicely cut onion
2.1/2  cup nicely cut tomato
3.1tsp garlic paste
4.1 bay leaf or tamal patra
5. pinch of salt (there is salt already added in canned garbanzo beans. So this pinch of salt is just to help onion/tomato cook quickly )

Ingredient for Chhole:

1. 1 can ( 14 - oz ) garbanzo beans (or cooked/salted garbanzo beans)
2.1/2 cup tomato pure
3.1-1/2tbsp oil
4.2tsp butter
5.1tsp red chili powder
6.pinch of turmeric powder ( optional )
7.1tsp sugar
8.1/4tsp coriander powder ( optional )
9.pinch asafoetida ( optional )
10.1/2tspn garam masala
11.1/4tsp kasuri methi ( dry fenugreek leaves ) powder (easily find in Indian grocery store ( optional )

Method Step By Step

1.In a microwave-safe bowl combine onion,  tomato, bay leaf, oil, butter and pinch of salt
2.Now cover it and cook it in microwave for 10-12 minutes until raw smell of onion is gone.
3.Add remaining ingredients and mix it well.
4. Cover it again and cook in microwave for another 5 minutes.
5. Chana masala is ready to serve  with puri ( Bhatura ), naan, rice etc.
6. You can use same chana masala or chhole with Samosa as Samosa Chaat.

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Sending this entry to healthy side dish event @ Priya's
and to My Lugume Love Affair - MLLA #70 @ Lisa's Vegetarian Kitchen and The Well Season's Cook

Wednesday, December 18, 2013

No bake eggless roller coaster or pinwheel cookie recipe

Many years back in India when my daughter was teenager, me and her used to watch TV in afternoon when she was back from school. She used to keep a diary of recipes shown on TV. We never made most of those items ! However one day we came across such a simple recipe that we had to make it. Recipe called for Marie biscuit or digestive biscuits, shredded coconut and sugar. Everything was handy and there was no cooking. There was some freezing time and wait was so difficult ! Since then we have made these pin-wheel cookies many times for gift-giving and just for munching!. The item was called roller coaster. So here is the recipe for no-bake eggless cookies or roller coaster.

Eggless Nobake Pin-Wheel Cookie


Chocolate Layer:
1.1 and 1/4 cup Marie biscuit/Goya biscuit (digestive biscuit) powder (around 25 cookies)
2. 2tbsp unsweetened cocoa powder
3. 2tsp powder sugar
4. 1tbsp butter
5. water as needed
Coconut Layer:
1. 2/3 cup dry shredded coconut
2. 1/3 cup powder sugar
3. 2tsp butter
4. 2tbs milk ( as needed )

1.Combine all ingredients for chocolate layer and make smooth dough.
2.Combine all ingredients for coconut layer and mix it well.
3.Roll  chocolate dough on wax pepper about 8"-10" diameter.

4.Now spared coconut mixture on top of chocolate layer.

5.Using wax paper, roll the chocolate and coconut layer in a single roll.

6.Put the roll in refrigerator for at least 1 hour.
7. After 1 hour cut the roll in 1/2" slices.
8. No bake Roller Coaster Cookies are ready to serve.

Here are some other eggless goodies.

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Sending this entry to Christmas and New Year Event
and Favorite Christmas Recipes 
and Holiday Baking Event
and Lets Cook Sweet Treats.

Saturday, December 7, 2013

Eggless Sugar Cookie with Icing Using Wheat Flour

It is Christmas time and festivities are all around us. I decided to make these sugar cookies to celebrate this holiday season. I also made quick and easy icing for my grand kids. This is very simple recipe. Entire batch of cookies was ready in less than 30 minutes. Just like my other baked goodies this sugar cookie recipe is also eggless.

eggless sugar cookie

Preparation time 10 minute
Bake time 10 minute
Makes 25 to 30 cookies depending on size

Ingredients for Sugar Cookies:

1. 1 cup flour (1tbsp wheat flour + rest all purpose flour)
2.1/2 cup melted butter
3. 1/2 cup powder sugar
4.  1/4tsp baking powder
5.1/4 baking soda
6. 2 to 3 pinch salt
7. Sprinkles

Ingredients For Icing:

1. 1 cup icing sugar
2.drop of vanilla essence
3.1tbsp +1 to 2tsp milk

Method to make cookies:
1.In one bowl combine dry ingredients and whisk well.
2. In another bowl take melted butter and powder sugar. Mix it well until it becomes creamy.
3. Add flour slowly to butter and sugar mixture to make dough.
4. Cover dough with plastic and put it in a freeze for about 20 to 30 minutes.
5 After 20 minute divide dough in 25 equal parts.
6. Cover cookie sheet with butter paper.
7. Press cookie balls with your palm and arrange in a cookie sheet. Keep about 1" gape between cookies.
8.Pre heat oven at 350F and bake for 9 to 10 minutes.
9. Transfer cookies on wire rack when done.

 After cookies cool down they are ready for icing.

Method for making Icing:

1. In icing  sugar add vanilla essence.
2. Slowly add milk and mix it well while checking consistency. Icing should be spreadable using knife.
3. Using spoon or knife spread icing on cookie. Spread rainbow sprinkles on icing. Let it dry for about 30 minutes.

My grandkids loved the cookies. They even spread their icing on their own cookies and sprinkled them by themselves. It was fun activity with my grand kids. I also sent a batch of these cookies to my husbands office. None of the cookie came back home !

Marry Christmas to all our readers.

Similar Recipes:

1. Eggless Apple Pie Recipe
2. No Bake Eggless Roller Coaster or Pinwheel Cookie Recipe
3. Eggless Healthy Cinnamon Raisin Bread

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Sending entry to Christmas and New Year Event 
and Favorite Christmas Recipes and
Holiday Baking Event.

Thursday, November 28, 2013

Vegetable Penne Pasta Recipe

I am not big fan of pasta. However since I tried creating rotini pasta with broccoli sauce and I liked it, I made this another simple pasta dish using Penne Pasta and vegetables. This recipe contains lots of vegetables. It works great for lunch box or simple and quick dinner. Most of the vegetables are available in freeze or you can just add any vegetables available. So it can made at minute's notice.

Penne Pasta with Vegetables


1. 1 cup broccoli florets, 1/2 cup mushroom, 1/3 cup carrot,1/4 cup corn, 2tbsp cut green bell pepper,2 tbsp cut red bell pepper,2 tbsp cut black olive (this was the combination I used. You can take any combination of vegetables)
2. 1/4 cup nicely cut onion
3  2 nicely cut garlic clove
4. 3 tbsp olive oil
5. salt to taste
6. 1 tsp dry parsley
7. 1 cup tomato pure
8. 1 big tomato nicely cut
9. 2 tbs fresh parsley
10. Vegan Parmesan cheese for serving (You can find Vegan Permasan Cheese Here or skip it in recipe to make it vegan)
11. 1 and 1/2 cup Penne pasta cooked as per package instruction


1.In a big sauce pan heat olive oil. Add onion and pinch of salt. Put it on medium heat and stir until row smell of onion is gone. Add garlic and stir for a minute or so. Add tomato pieces and stir for few more minutes.
2. Now add vegetables one after the another. Add the carrots first since they take longest to cook, then mushroom and then broccoli and so on. (Do not add olives yet.)
3. Once vegetables are cooked but not mushy, add pasta, tomato puree, salt,  black olive and dry parsley powder. Mix it well.
4. Transfer in serving bowl and sprinkle with fresh parsley and cheese.


  If you like spicy add crushed red pepper.

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Sending this entry to Pasta Please Event hosted by The Spicy Pear and Tinned Tomatoes.

and to no-waste food challenge @  Elizabeth's Kitchen Diary and Cooking Around the World.

Monday, November 25, 2013

Eggless Mini Apple Pie Recipe

My grand kids love apple pie. I made these mini apple pie for them. They were made into little pouches so it was just perfect for tiny hands to hold and eat without creating mess.

Just like my healthy bun bread or dinner roll  or healthy cinnamon raisin bread these pie are also eggless. This recipe makes melt in the mouth pie crust. It does not have much sugar either. Adding brown sugar to the filling it makes recipe healthier too.
eggless mini apple pie

Ingredients For Pie Crust:

1.1 1/2 cup all purpose flour
2.1/2 cup unsalted butter
3.1/2tsp salt
4. 3 and 1/2tbsp cold water


1.In a mixing bowl combine flour and butter.  Mix the flour until it feels crumbling.
2.Slowly add cold water and make soft dough. Kneed dough well. Cover it with plastic wrap and put in freeze.

Ingredients For Apple Pie Filling:

1.2 Apple (I used red delicious but you can use any other sweet variety)
2.1/4tsp lemon juice
3. pinch of salt
4.1tbsp butter
5. 3tbsp brown sugar +3tbsp sugar
6. 1/2tsp cinnamon powder
7. 1tsp roasted  all purpose flour (with out butter)

Method for apple filing

 1.In a bowl sprinkle salt and lemon juice so that apple does not turn brown. Peal the apple skin and cut them in small cubes. Mix them with salt and lemon juice that is already sprinkled in the bowl.
2. In a sauce pan take butter and put it on medium high heat. After butter is melted, add apple cubes.
3. Stir apple cubes for a minute and then add sugar to it.
4.After apple is tender add cinnamon powder and mix it well.
5. Add all purpose flour and mix it well. Turn off stove top and lets the apple pie filling cool down.

Method for Small  Pie

1. Divide pie crust in 10 equal portions
2. Roll each portion about 3 and 1/2" circle.
3. Place each rolled portion at the bottom of mini pie pan. Add 2tsp Apple pie filling and top it with another rolled portion.
4. Press the edges. Make 2-3 slits using knife on the top layer of the pie. This allows for steam to release and make pie crispy.
5.Pre-heat oven at 400 F. Bake the pie for 20 minutes. Reduce the temperature to 350 F bake again for 10 minute.

Pie is ready to serve. Verdict? - Both my grand kids absolutely loved it. For 5 minutes that they were eating the pie, there was no noise at all. My daughter called me about same time they were eating pie and she asked why there is no noise. Where are the kids !  Hope you love this mini apple pie recipe just as much as my grand kids. Do let us know.

Similar Recipes:

1. Wheat Flour Cinnamon Raisin Bread
2. Eggless Tutti-Fruity Bread
3. Eggless Sugar Cookie Recipe

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Sending this apple pie to bake fest event and flavors of US and Canada and
fruits and Veggie based sweets @ZestySouthIndianKitchen.
Sending this entry to Flavors of world
and Lets Cook Sweet Treats
and Healthy Diet - Berries @PriyasEasyAndTeastyRecipes

Thursday, November 14, 2013

Steamed Mix-Vegetable Manchurian Recipe

We were introduced to Chinese food when my daughter moved to Bangalore. Also known as silicon valley of Indian. Bangalore is such a cosmopolitan city and you can find there restaurants from many regions of the world. We loved Hakka noodles, fried rice and Manchurian from Chinese restaurants in Bangalore. It was when we came to USA we realized it was not Chinese food but fusion of Indian and Chinese food also popularly known as Indo-Chinese food. It is Chinese food adapted to suit Indian taste.

Since then we have tried many times to create same taste in our home cooking. Below is healthier version of Vegetable Manchurian. Dumplings or Vegetable Manchurian is steamed instead of deep-fry.

Vegetable Manchurian


For Manchurian Dumplings:

1.1/2 cup grated cauliflower
2.1/2 cup grated carrot
3.1/2 cup grated cabbage
4.1tsp white pepper powder
5.salt to taste
6.1 1/2tbsp corn starch

For Sauce:

1. 8 too 10 nicely cut garlic cloves
2. 2tsp nicely cut ginger
3. 2 nicely cut green chili
4. 2 spring onion white part
5. salt to taste
6. 1/2tsp white pepper powder
7. 2tbsp soya sauce
8. 1tsp sugar
9. 1tbsp oil
10. 1tbsp tomato ketchup ( Maggi tomato ketchup works best)
12. 1 1/2 cup water
13. 1tbsp corn starch
14. spring onion for garnishing

Method for Making Steamed Vegetable Manchurian: 

1.Combine all Manchurian ingredients in a mixing bowl. Mix them well and make walnut size balls.
2. Steam Manchurian balls (dumplings) in steamer for about 7 to 10 minutes and they should be cooked well.

Method for making Sauce:

1.Combine oil and nicely cut garlic in a big sauce pan. Stir it for a minute .
2. Now add ginger, green chili, white part of spring onion and stir it for another minute. Add 1 1/2 cup water.
3.Add salt, sugar, soya sauce, tomato ketchup and white pepper powder and stir for a minute.
4.In 1tbsp water dissolve corn starch and add it in sauce. Let it cook for little bit until sauce looks oily.
5.Now add boiled Manchurian dumplings and cook for another minute or so.
6.Take off from stove top and transfer in a serving bowl.
7.Garnish with green onions.

Serve Vegetable Manchurian as appetizer or side dish with Chinese fried rice or to be more correct indo-Chinese fried rice. ! Do let us know how do you like this healthier version of Vegetable Manchurian.

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Sending this entry to Fabulous Fusion Food Event.

Thursday, November 7, 2013

Chocolate Burfi or Milk Halwa recipe using ricotta cheese

We used to make burfi scratch from milk in past. It would require stirring for hours on low flame to make fresh burfi or milk halwa. Using Ricotta cheese burfi or halwa making becomes very simple. You simply combine three basic ingredients in a heavy bottom pan and stir it until it starts leaving the pan. That's about it and burfi is ready.  Sweets or Desserts Recipe

Burfi is very versatile bite size dessert.You can add any flavor essence and color to suit your taste or occasion. I have added pink color and rose essence in past for a girl baby shower. You can add pistachio essence and green color for a Christmas time gift giving. Here I have used coco powder to make two layer chocolate burfi. Bottom half is white while top one is chocolate burfi layer. Here is list of ingredients and step by step instructions to make burfi using ricotta cheese.

Chocolate Burfi Milk Halwa


1.2 cup whole milk ricotta cheese
2.2/3 cup sugar
3.1 1/2tsp coco powder
4.2tbsp ghee/ clarified butter (Make Ghee in slow cooker/crockpot)
5.1/4tsp cardamom powder
6.2 drop rose essence ( optional )

Step By Step Instructions:

1.In a sauce pan combine ricotta cheese, sugar and ghee. Put it on medium-high flame on gas stove.
2.Stir until mixture leaves the pan. (This should take about 30-45 minutes)
3.Now add cardamom powder and essence in a  half part. Mix it well and spread it in greased plate.
4.Add coco powder in other half part, add 1tsp milk and stir it well. Now spread chocolate part on white part.
5. Apply silver paper ( varakh ) if you have it available. It is optional though.
6 .Let it sit in freeze until it is cool. Cut the pieces and store it in air tight container.
7. If burfi is not for immediate consumption then keep it in freeze.

Above recipe will make about 20 pieces.This burfi can be made in microwave also very easily. I will post microwave recipe for burfi soon. Meanwhile please check out some other microwave recipes.

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Sending this recipe to Dish It Out - Diwali Event hosted by CooksJoy.

Monday, October 28, 2013

Fada Lapasi (Cracked Wheat Halwa) Recipe Using Slow Cooker

Fada Lapsi or Lapasi is made mostly during any auspicious occasions in Gujarat Region of India. Traditionally this recipe is made on stove-top. Below recipe is adapted to make Fada Lapasi/Lapsi using Slow-Cooker or Crockpot.
fada lapasi cracked wheat halwa

1.1cup creaked wheat or bulgar wheat ( fada )
2. 2tsp ghee to roast fada/cracked wheat
3.3 cup water
4.1 1/2 cup sugar
5. 2tbsp ghee (Make Ghee in slow cooker/crockpot)
6. 1/2tsp cardamom powder
7. 5 to 7 almond slices
8. 1 tbsp raisin

fada lapasi lapsi

Step By Step Method to make Fada Lapsi or Cracked Wheat Halwa in Slow-Cooker:

1.In a frying pan combine fada and 2tsp ghee. Roast until they are pink in color and fragrant. (This step can be accomplished in a slow-cooker bowl that also goes on stove-top.)
2.In a slow cooker bowl combine roasted fada, sugar and 3 cup hot water. Mix it well.
3. Cover slow cooker and set it on high.
4. After three hours turn off Lapasi should be done. Transfer it in a serving bowl. Add 2tbsp ghee and cardamom powder. Mix it well.
5.Garnish with almond and raisin.

 Enjoy hot.

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If you like this recipe, please check out our similar slow-cooker recipes or if you are craving for some sweets here are some dessert recipes.

Happy Diwali (Festival of light) to All our Indian Readers !!  Z22G4DBA7J4T

Tuesday, October 22, 2013

Aloo Gobi (Potato and Cauliflower) Recipe In Slow Cooker

Aloo-Gobi or Potato and Cauliflower is Indian Vegetarian Recipe. This lightly spiced dry side dish is great with Naan, Roti or Rice. My son-in-law makes great Aloo-Gobi on stove-top. Below is a simple adaptation of same Aloo-Gobi recipe using Slow-Cooker or a Crockpot.

Some of the spices used in recipe below are traditional Indian spices and are all easily available in any Indian Grocery store. You can also purchase this Indian Spices Starter Kit which includes all the below listed spices and many more without worrying about significant investment.

Indian Slow-Cooker/Crockpot Recipe

Aloo Gobi Recipe using Slowcooker


1.500 gram cauliflower  florets
2.2 potatoes cut in cubes
3.2 tomatoes cut in cubes
4.1 onion cut in cubes
5. 1 tsp garlic cut length wise
6.1tsp length wise cut ginger
7.3 to 4tbsp nicely chopped cilantro
8.1tsp turmeric powder
9. salt to taste
10.1tsp garam masala ( all spice powder )
11.2 small nicely cut green chili
12.1tbsp water


1.1/4 cup oil
2.1tsp cumin seeds


1. On stove-top heat oil in sauce pan. Add cumin seed, onion and pinch of salt. Stir it until onion turns pink. (If you have a slow-cooker bowl that goes on stove top than you can use the same bowl)
2.Add garlic, ginger, tomato and green chili and cook for 2 more minutes.
3. In slow-cooker bowl, add Cauliflower and potato. Add onion mixture prepared in step 1 and 2. Add 1tbsp water and mix it well.
4. Cover the slow-cooker and set it on high.
5.After 2 hour Alu-Gobi should be done. Add garam masala and cilantro and mix it well. Transfer alu-gobi in a serving bowl and enjoy with nan, roti or rice.

Similar Recipes:
Slow Cooker Aloo-Palak Recipe
Slow Cooker Vegetable Pulao/Pulav Recipe
Slow Cooker Aloo Baingan Recipe

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Thursday, October 17, 2013

Restaurant Style Dal Fry ( Tadka Dal ) Using Slow Cooker

Tadka Dal or Dal Fry is available in any Indian Restaurant and is a great side dish to serve with naan, paratha, roti or rice.  This Dal is staple in our house hold. We make it at least once we week to be served with Vegetable Pulav or plain rice.

Here in this post you will find a simple recipe of Dal Fry or Tadka dal using Slow-Cooker or Crockpot. No need to stand in front of stove for hours making onion/tomato gravy and then making sure dal does not stick to bottom of the pan. Just setup Tadka dal in slow-cooker and you can go run some errands or sit back and relax.

My daughter usually makes this for lunch. So she sets up her slow cooker on low over night and dal is ready in the morning when she wakes up.

Indian Slow-Cooker/Crockpot Recipe

Tadka Dal using Slow-Cooker

1.1/2 cup split chickpeas ( gram dal, chana dal )
2.1/4 cup yellow pigean peas dal (tur dal)
3.1tsp red chili powder
4.1/4tsp turmeric powder
5.1tsp coriander powder
6.salt to taste
7.1 chopped onion, 1 chopped tomato, 1 chopped green chili
8.2tbsp butter
9. cilantro for garnish


1.  2tbs butter
2. 1/2tsp cumin seeds

3. 1/4tsp asafoetida
4. 1 dry whole red chili

Step by step method of making Dal Fry/Tadka Dal using Slow-Cooker/Crockpot

1. Wash both dal and soak them in very hot water for 4  hours.
2. In a microwave safe bowl combine cumin seeds, butter, onion, tomato and pinch of salt. Mix it well.
3. Cook above mixture (gravy) for 10 minutes in a microwave.
4. Combine dal from step 1 and gravy in slow cooker.
5.Add spices from step 3-5, green chili and salt to taste.
6. Add 2 and 1/2 cup water and cover it.
7. Set Slow cooker on high.
8.After 4 to 4 and 1/2 hour dal should be cooked. Mix it well and transfer it in a serving bowl.
9. In a small sauce pan combine ingredients for tempering.
10. Put it on medium heat on gas stove. Stir it until garlic is done. Add this tadka to dal.Tadka dal is ready to serve.

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Is there any specific curry or side-dish you would like me to blog about and how to make it in slow-cooker, please let us know by leaving a comment below.

Similar Recipes:
Slow Cooker Aloo-Gobi Recipe
Slow Cooker Mix-Vegetable Curry Recipe
Slow Cooker Vegetable Pulao/Pulav Recipe

Tuesday, October 8, 2013

Rotini Pasta In Broccoli Sauce

I have been making pasta for my grand-kids using store bought Alfredo Sauce and Broccoli. They love the combination. However we were looking for some change. This resulted in Vegan Broccoli Sauce using Cashew. Both my grand-kids loved this pasta. Their lunch boxes came back empty ! This is a good sauce to sneak in some broccoli if your kids don't like to cut pieces of broccoli.

Vegan Rotini Pasta


1. 2 cup rotini pasta
2  2 cup broccoli florets
3. 1.1/2 cup water
4. salt to taste
5. 12 cashews powder
6. 1tbsp Vegan Parmesan Cheese  (Find Vegan Parmesan Cheese Here or skip it in recipe to make it vegan)
7. 1/2tsp black pepper
8. 1/4tsp dry oregano
9. 1/4tsp dry parsley
10. 2tsp oil

Method Step By Step

1.Cook pasta as per package direction. Drain it and keep it aside. (Apply some oil to make sure they don't stick)
2. Boil broccoli in a 1 and 1/2 cup water. Add pinch of salt. (You may steam the broccoli. It is more healthier option)
3. After broccoli is cooked, puree it, add cashews powder and cheese.
4. Add black pepper, oregano, parsley in broccoli sauce.
5. Mix sauce well with cooked pasta and it is ready eat. (Adjust salt if needed)

Do you have any go-to pasta recipe that your kids love? Please leave a comment below and let me know. I would love to try out your recipe. I am always looking for new recipes that kids can take for lunchbox. Here are some other recipes for kids lunch box.

Sending to cooking with herbs event.

Monday, September 30, 2013

Indian Style Milk Fudge or Basudi ( Rabadi ) recipe using Slow Cooker

Rabadi or Basudi is usually made during festivals or for small gatherings. If you are using stove top then making rabadi or basudi is very time consuming affair. Making basudi using slowcooker will take couple of hours but you won't be standing in front of stove stirring milk continuously. You can make this item 2 to 3 days in advance and keep it in refrigerator for later use. It taste really good with puri ( Indian puff bread). It can also be served with malpua, Indian flat bread/roti, bread or even ice cream.

Read More: Indian Slow-Cooker/Crockpot Recipe


1. 2 cup ( 32 0z ) half and half milk
2.2 cup ( 32 0z ) whole milk
3. 3/4 cup sugar
4.1/4tsp cardamom powder
5. sliced almond and pistachio for garnishing

Method of making Basudi/Rabadi using Slow-Cooker/Crockpot
1. In a nonstick pan combine milk and sugar. Boil it on gas stow until sugar dissolves. (If you have slow-cooker that can be used on stop top too than use the slow-cooker for this first step itself.)
3.Set slow cooker on high. Do not cover.
4. Stir very well every two hour or so to break the layer of cream.
5. After six hour put slow cooker on low for another 2 hours.
6. Depending on thickness you are looking for it takes about 8 to 9 hour to make basudi or rabadi (it is much thicker than basudi).
7. Transfer Basudi/Rabadi  in a  serving bowl.
8.Add cardamom powder and garnish with almond/pistachio. Basudi is ready to serve.

If you like this dessert recipe try these other delicious dessert recipes.

Similar Recipes:
1. Slow Cooker/Crockpot Sweet Pongal/Sakkarai Pongal
2. Slow Cooker Cracked Wheat Halwa (Fada Lapsi)
3. Slow Cooker Carrot Halwa or Gajar Halwa Recipe

Sending this entry to Kids Delight 

Tuesday, September 24, 2013

Vegetable Pulao Recipe Using Slow Cooker

This is a simple Vegetable Pulao or Pulav recipe using slowcooker. One would wonder why use slow cooker when this can be cooked in pressure cooker or rice cooker. First of all things cooked slowly taste much better and 2nd is that you can leave slow cooker on while you go our and run some errands. Your pulav won't get burnt or wont become dry like rice cooker. This is a great lunch box recipe and will make a complete meal with this slow-cooker tadka dal or slow-cooker mix-vegetable curry or saag-paneer.
My grand-kids take this pulav to school for lunch once a week and lunchbox always comes back empty !

vegetable pulav


1.1 cup rice(preferably basmati)
2. 2 cup water
3. 2 cup cut mix vegetable ( carrot, cut green beans, green peas, potato, cauliflower )
4.1/4tsp turmeric powder, salt to taste


1. 2 tbsp butter (oil if making vegan),
2. 1/2 tsp cumin seeds
3. 6 clove , 2 cinnamon sticks, 2 bay leaves, 6  whole black pepper, 2 big black cardamom, 6 small green  cardamom
(All these spices are easily available in any Indian Store. You can find all the spices mentioned above in this lovely Indian Spices Starter Kit without spending fortune ! )

Method for making Pulav in Slow Cooker:

1. Wash rice and soak for 45 minutes to 1 hour.
2. Mix rice, cut vegetable, 2 cup water, salt and turmeric. Put this all in slow-cooker.
3.In a small frying pan heat butter. Add cumin seeds when butter has melted.
4.When cumin cracks add rest of the tempering ingredients. Let them crack as well and then add them in slow-cooker.
5. Cover it for about 2 hours on 'high' and pulao will be done. Mix it well and it is ready to serve.

Check out more Indian Slow-Cooker/Crockpot Recipe

Similar Recipes:
Slow Cooker Aloo-Palak Recipe
Slow Cooker Dal Fry Recipe
Slow Cooker Aloo Baingan Recipe
Slow Cooker Sprout Pulav

This is the Indian Spices Starter Kit I mentioned earlier in the post. It contains more than 30 different Indian spices in proportion of use.

Friday, September 20, 2013

Healthy Eggless Tutti-Fruity (candied fruit) Bread Recipe

Tutti-Fruity is made using raw papaya. Raw papaya is cut into small pieces and boiled in colorful sugar syrup. These pieces are then dried and now called Tutti-Fruity. It is mostly used in bread, cake, ice-cream, custard etc. Tutti-Fruity bread is available in bakeries across India and now it is available in Indian stores in USA as well. It is loved by kids a lot. Breads available in market are made using all-purpose flour (maida)  and usually contains eggs. Here is a egg-less Tutti-Fruity or candied fruit bread recipe using whole wheat flour. Those two tiny hands in the picture are my grand-kids barely able to wait for me to take picture.


1.2 cup all purpose flour, 1 cup wheat flour, 2tsp rice flour (optional)
2.4tbsp butter +2tbsp oil +1/2tsp butter
3. 1 cup Tutti-Fruity (available in Indian store or candied fruit)
4.3tsp dry fast rising yeast
5.4tbsp sugar
6.1tsp salt
7.1/2 cup milk +1/3 cup water +1tsp milk

8. 2tsp flour for dusting

Method Step By Step

1.Combine milk and water. Warm it so that it is lukewarm. Add yeast and sugar and leave for 10 minutes.
2.After 10 minute yeast will be foaming. In a mixing bowl combine this mixture with items from  1 to 3 and make dough. Knead is well for 5-7 minutes.
3. Put dough in a greased bowl, cover it and put in a warm place at least one hour.
4.After 1 hour dough volume will be double. Knead it well and put in a 9" greased bread making pan for second rise. (Put it in warm place for another hour).
5.After 1 hour it will be double in size.
6.  Pre-heat oven for 350" ( gas oven 355" ). Bake the bread for 40 to 45 minutes.
7. Take out of oven and apply with butter on it.

Simillar Eggless Recipes:
1. Eggless Apple Pie Recipe 
2. No Bake Eggless Roller Coaster Cookie 
3. Eggless Pinwheel Cookies

Sending this entry to Bake Fest and Bake Fest.
Sending this entry to Kids Delight , Lets Cook Easter Sweets Event

Friday, September 13, 2013

Healthy Eggless Bun ( Dinner Roll ) Recipe using Wheat Flour

This dinner role recipe uses wheat flour making it healthier than it all purpose flour counterpart. These buns freeze very well. So you can always keep them in freezer ready to eat. They go well with sandwich, burger, dabeli, pavbhaji  or simply enjoy with fresh Jam made using slow cooker. !


1.1/2 cup wheat flour
2.1/2 cup all purpose flour (Maida)
3.1to 2tsp rice flour (optional - helps digestion)
4.1tbs butter +2tsp oil
5.1tsp fast rising yeast
6.1tbs sugar
7.1/4tsp salt ( as per taste)
8. 1/2 cup low fat lukewarm milk

1.Combine yeast and sugar in lukewarm milk. Let it stand for 10 minutes.
2.Combine flour, salt,butter and oil. Mix it well.
3. Now stir in yeast/sugar and milk mixture.
4. Kneed it well using oil or 1tsp flour.
5. Put it in a greased bowl.
6. Cover it well and put it in warm place for almost 30 to 45 minutes until dough rises  to double the size.
7.After dough rises knead it again and divide it in 4 equal parts.
8. Knead each part well and make a nice ball. (Or any shape you prefer)
9.Arrange in a greased oven plate, apply little bit of oil or butter on it.
10. Place the tray in warm place for 2nd rise until ball become double in size.
11.Pre-hit oven at 325" F and bake the balls until 30 minutes or they are light brown in color.
12.Apply butter on it and they are ready to eat.

eggless dinner role bun

Every oven is different so check your bun after 20 to 25 minutes.
You can keep these buns frozen at least 2 weeks and they remain just as fresh.

Similar Recipes:
Eggless Cinnamon Raisin Bread Recipe
Eggless Tutti-Fruity Bread Recipe
Eggless Sugar Cookie Recipe
Eggless Apple Pie Recipe 
No Bake Eggless Roller Coaster Cookie 
Eggless Pinwheel Cookies

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Sending this recipe to Bake Fest Event and Bake Fest.

Tuesday, September 10, 2013

Palak Paneer or Saag Paneer Recipe using Slow Cooker

Palak Paneer (Spinach and Cottage Cheese Curry) and Pav-Bhaji (Meshed Mix Vegetables served with lighly roasted bun bread) were two items I used often to sneak-in vegetables in my daughter's diet when she was little. Cooking both these dishes on stove-top could mean spending few hours in kitchen.However using slowcooker now I am able to make same dishes with very less effort. Now I also make Aloo- Gobi , Mix-Vegetable Curry, Sprout Pulav etc using slow-cooker.

Here is a recipe of Saag Paneer or Palak (Spinach) Paneer using Slow-cooker.  Once you do some simple prep-work rest of the time is in-active time. This recipe can be easily made vegan by replacing Paneer with Tofu. If are looking to replace paneer with potato check out this simple aloo-palak recipe.


1. About 20 oz ( 3 and 1/2 cup)/250 gram fine cut palak (spinach ) you can take frozen or baby spinach also
2. 1 cup (8 oz ) nicely cut cilantro
3. 1 finely chopped onion and 4 finely chopped garlic
4. 1tsp green chili-ginger paste
5. salt to taste
6. 1tsp garam masala ( easily available in Indian Store, or try this Indian Spices Starter Kit )
7 .1 1/2tsp all purpose flour dissolved in 4tsp water (optional)
8. 3tbsp butter
9. 3tbsp cream
10  3/4 cup water
11. 1.1/2 cup paneer (cottage cheese) cubes (Available in Indian stores if you do not want to make your own)

1. Combine onion, garlic, chili ginger paste, 1tbs butter in a microwave safe bowl. (You do not have to perform this step in Microwave. You can use slow-cooker but I prefer the caramelizing of onion better in microwave than slow-cooker.)
2. Cook in a microwave for about 10 minutes.
3. In a slow cooker combine spinach, cilantro, onion gravy(cooked in step 2), salt, rest of the butter and water.
4. Mix it well, cover it and cook it on high.
5. After 2 hour add garam masala (all spice ).
6. If curry seems little watery, add all purpose flour that was dissolved in water and cook it for additional 5 minutes.
7. Mix Paneer Cubes and let it sit for few minutes for paneer to soak the flavor.
8.Transfer in a serving bowl and add cream if you prefer. It will taste just fine without cream as well. If you dont have Cream available you can use full fat milk as well.

1. Serve hot with roti (indian flat bread ), paratha , naan or pulav
2. This is also a very freezer friendly recipe. You can freeze in serving size containers and you have your packed lunch.

Here is another yummy picture of Palak Paneer. If you like this recipe please check out our other Slow-Cooker/Crockpot Recipe.

Similar Recipes:
Slow Cooker Aloo-Gobi Recipe
Slow Cooker Aloo-Palak Recipe
Slow Cooker Vegetable Pulao/Pulav Recipe

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Sending entry to Side Dish Mela Event.

Tuesday, September 3, 2013

Indian Mix-Vegetable Curry In Slow Cooker

This is another simple to cook slow-cooker recipe. This simple mix-vegetable curry uses easily available vegetables that are usually present in our refrigerators. This curry freezes very well as well. You can easily cook double quantity and freeze it for lunch or dinner at a later time.


1.  Mix Vegetables (1/2 cup cauliflower florets, 3/4 cup small cut potato, 3/4 small pieces eggplant, 1/2 cup small cut carrot, 1/3 cup green peas, 1/3 cup corn )
2. 1/3 cup small cut onion, 2 clove nicely chopped garlic,1 small cut tomato
3. 2 cup water
4. 1tsp red chili powder, 1/4tsp turmeric powder, 1tsp coriander powder, 1/2tsp garam
     masala, 1 tsp green chili ginger paste
5. 1 1/2tsp sugar, 2tbsp tomato pure
6. 1.5 tsp corn starch, 3tsp water
2 and1/2tbsp oil, 1/2tsp cumin seed, pinch of asafoetida

cilantro for garnishing

1. Combine all items from 1 and 2 in slow cooker and add 2 cup hot water.
2. Add all spices from item 4 and salt to taste. Mix it well. Set slow cooker on high and cover it well.
3. Stir it after an hour or so.
4. In a sauce pane, take 3tbsp oil, add cumin when oil is hot. Add asafetida when cumin cracks.Add this tempering in vegetables when almost cooked. (about 3 hours)
5.Add sugar and tomato pure to the curry.  (If curry is too watery add dissolved corn starch)
6.Add coriander powder and garam masala ( all spice powder)
6.Cook for another 1/2 hour.

Garnish with cilantro and enjoy with tortila ( roti )/ Indian flat bread or rice.

Sending this recipe to Side Dish Mela Food Event.

Monday, September 2, 2013

Jeera ( Cumin ) Rice With Green Peas Using Microwave

This is simple recipe of Jeera Rice using Microwave. I have added some peas in the Rice. You can add any vegetables of your choice like carrots, cut beans, potatoes or corn. Here in the pictures I have served the microwave rice with Tadka Dal made using slow cooker. This is a really good combination for lunch box or for simple dinner.

Indian Microwave Recipes


1. 1 cup water
2. 1/4tsp roasted cumin
3. 5 clove
4. 2 cinnamon stick
5. 1tsp ghee
6. salt to taste
7. 1/2 cup rice
8. 2tbsp green peas


1. Wash rice and soak for one hour.
2. Combine ingredients from 1 through 6. in a big microwave safe bowl  and boil for 2 minutes.
3.Add rice, cook for 10 minute. Add green peas now, cover the bowl and cook for another 2 minutes.
4. Mix it well and serve with your choice of dal or curry.

Monday, August 19, 2013

Upama Recipe for Janamastmi Fasting

Morio or Samo Upma is simple and quick  recipe usually consumed during fasting on Janamastami (Lord Krishna's Birthday) . Upma is good a sOne Pot Meal or it is easy enough to make for a week day lunch box.
In below picture Upma is served with yogurt, fasting vegetable (recipe to be posted soon) and quick and simple peanut burfi.


1.1/3 cup morio (samo seed ) 
2. 1.small shredded potato 
3. green chili ginger paste
4. 1.tsp salt or as per your taste
5. 1 cup water  
6. 1. tbs roasted crushed peanut 
 7  2 tsp shredded dry coconut


1.tbs oil ( ghee ), 1/4 tsp cumin, 3 clove, 1/2' cinnamon stick, sweet curry leaves


1.Wash morio and soak for 1/2 hour.
2. In a sauce pan add all the tempering ingredients.When cumin cracks, add ingredient 1 through 3. Keep it covered on medium flame.Stir frequently.
4. When water is absorbed and upama is cooked, add peanut and coconut.

Friday, August 16, 2013

Vegetarian Soybean Burger Recipe

This is a easy recipe for vegetarian burger using Soybean. It is protein rich recipe and  good source of potassium, vitamins A,B and C.
These burgers freezes really well. At the end of a busy day, if you are looking to throw together a quick, satisfying and healthy meal this is the good recipe to have. Enjoy these healthy burgers with eggless bun made using wheat flour.


1. 1/2 cup  Soybean
2.1/2 cup shredded Carrot
3. 1/2 cup  shredded potato with skin
4. 1/2cup shredded  zucchini
5. 1 fine chopped jalapeno paper
6. 1tbs cilantro
6.salt to test
7. 1tsp taco seasoning
8. 1tsp crushed red paper
9. 1/4tsp oregano
10. 1/4 tsp dry parsley
11. 1 piece bread ( 1/3 cup bread crumbs)
12. oil for shallow fry

Method Step By Step

1. Soak soybean over night. Cook in pressure cooker for about 20-30 minutes.
2.Mesh soybean in a food processor or by spoon or mixer
3. Add remaining ingredients and mix it all gather.
4.Make flat patties. It should make approximately 8 burgers.
5. Put 2sp oil on griddle and do shallow fry until slightly brown.
6. Enjoy as it is  with tomato ketchup or make a sandwich.


For this burger you can also add mushroom, corn, sweet potato, onion as well.

Sending this recipe to 'Only' Food for Pregnancy Event.

Sending this recipe to Healthy Snack event @Eat Your Veg and Banger Mash.


Thursday, August 15, 2013

Healthy Tadka Dal with Spinach Using Slow Cooker

Tadka Dal with Spinach is a very satisfying and complete meal. This daal with rice or chapati (Indian flat bread) is great as packed lunch. It is protein and iron reach food. It can little bit time consuming to make tadka daal on stove top. However using slow cooker it can be made very simple. Yes, it take more time to cook food in  slow-cooker  but it is all in-active time. One cannot put food on stove top and go out to run errand, while that is possible on slow-cooker. Enjoy this tadka dal with easy to cook Jeera Rice using Microwave.


1. 1/3 cup moong dal (yellow dal)
2. 1 1/2 cup water
3. 1 1/2 cup spinach
4. 1 small onion
5. 1 small tomato
6. 2-3 clove garlic
7. 1tsp red chili powder, 1/4 tsp turmeric powder, 1/4tsp garam masala (all spice powder), 1/2  tsp coriander
  powder, 1tsp sugar
8. Salt to test


 1. 1 tbs oil 1/4 tsp cumin, pinch of asafoetida (hing)

Method Step By Step
1. Soak Moong dal for 1 hour. In a slow cooker Combine Moong Dal with very hot water, salt and turmeric powder. Cover it and let it cook on high in slow cooker
2.Stir Dal after 1 hour
3.Cut small pieces of tomato, onion  and garlic. 
4.In a frying pan heat oil and add cumin. After cumin cracks add asafoetida and onion. You can also add 1/4tsp sugar if prefer. After 5 minute add tomato and garlic. When tomato is tender add spinach and rest of the spices. Stir it for 1 minute and turn of the gas.
5. After about 2 hours dal will be cooked. That is when add Tadka (Spinach Gravy crated in step 4) in Dal.

Sending this entry to Side Dish Mela Food Event.

Friday, August 9, 2013

Sprout Pulav Recipe Using Slow Cooker (Crock Pot)

This is a very simple and yet health one pot meal using slowcooker. All ingredients in Sprout Pulav recipe are rich in nutrition as well as tasty. This Sprout Pulav recipe is great for packed lunch or quick weeknight dinner.

1. 1 1/2 cup water 
2. 1/2 cup rice
3. 1 cup moong sprout

4. 1 medium size tomato cut in small pieces
5. 1 cup vegetable cut in small pieces (carrot ,green  beans, potato ,onion )
6  3 tsp green chili, ginger, garlic paste
7. salt to test
8. 1/2 tsp garam masala ( all spice )


 1 tbs oil, 1/4 tsp cumin, 5 clove, cinnamon stick  2'

1. Wash rice and soak it for 30 minutes
2. Boil 1 1/2 cup water. And mix it with all ingredients from 2 through 8 and put it in slow cooker.
3.For tempering, take a small sauce pan, heat the oil and add cumin. When cumin creaks add clove and cinnamon. Add it in slow cooker and give it a good stir.
4. Cover it well. Give it a stir after one hour. Pulav will be ready in 2 hours.

Pulav can be served with yogurt, butter milk or raita.

Similar Recipes:
Indian Mix-Vegetable Curry using Slow-Cooker
Slow Cooker Aloo-Gobi (Potato Cauliflower Curry)
Slow Cooker Dal Fry Recipe

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