Oriyarasoi is on twitter !

Showing posts with label healthy recipes. Show all posts
Showing posts with label healthy recipes. Show all posts

Monday, July 3, 2017

Methi Sagaw Tarkari ( Fenugreek leaves cooked with poppy seeds )

Fenugreek leaves are a boon for folks suffering from diabetes and high cholesterol. It is proven to improve the fasting blood sugar levels and reduce bad cholesterol deposits. But otherwise too, these aromatic leaves make for a delicious addition to various curries, stir fries and even breads. From the Jeera Aloo Methi to methi parathas, North Indians have their share of iconic recipes that make use of these leaves.

While fenugreek leaves were never a dominant ingredient in Odia cuisine, we have successfully adapted them to our style of cooking. The usual preparation is a simple stir fry with some vegetable like ridge gourd, aubergine or even finely chopped potato/tomato and a garnishing of crushed lentil badi (vadi). The other popular recipe is to make a semi-dry curry with a lentil like split moong dal.

However, very recently I came across this wonderful preparation that was shared by a blog subscriber who is also a childhood friend of mine. Coming from a family that does not permit onion/garlic in the kitchen, she often shares the most delicious 'niramish' or 'sattvik' recipes that I have come across. With her mom being a fabulous cook, some of these are preparations that are very exclusive to their home. And I actually feel very privileged when she shares something like this with me.

So, here is this fabulous 'Methi-Posto' recipe that I am sharing with her due permission -

















Preparation Time - 15-20 mins

Ingredients -
  • 2 cups Methi/fenugreek leaves (lightly packed
  • 1 medium sized tomato
  • 1 medium sized potato
  • 1 tbsp poppy seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2 tsp mustard oil
  • 1-2 dry red chilis
  • 2 pinch pancha-phutana
  • salt to taste
  • a pinch of turmeric

Preparation - Wash and drain thefenugreek leaves.

Bring 4-5 cups of water to boil in a saucepan. Add a little salt to it.

Add the fenugreek leaves to the boiling water. Wait for 3-4 mins. Switch off the flame and strain the leaves.

Make a fine paste of the poppy seeds, cumin seeds and mustard seeds.

Chop the potatoes into thin long pieces. Cut the tomato into 4 halves.

Cooking - Heat the oil in a wok.

Add the pancha phutana and broken red chili.

Once they start spluttering, add the finely chopped potatoes. Fry on a low flame.

When the potatoes are half done, add the tomato. Sprinkle a little salt  and turmeric. Cover for 2 mins.

As the tomato softens, add the spice paste and cook for 3-4 mins.

Finally add the fenugreek leaves along with a little water. Adjust the salt.

Cook till the excess water is gone.

Switch off the flame.

Serve hot with white rice.



Tuesday, May 2, 2017

Steamed Veggie Appams ( Collaboration with Plattershare & FarmztoFamiliez )

A great day begins with a great breakfast ! For someone like me, it is the most important meal of the day as I really get hungry in the morning. And any compromise on the quality/quantity has serious ramifications like dizziness ( due to low sugar levels ), migraine and even acid reflux. That is apart from struggling with low energy levels throughout the day.

But making a hearty breakfast for the family takes time and one tends to neglect doing it during the morning rush. That is when the 'Ready to Prepare' products like FarmztoFamiliez which their wide range of traditional batters come into the picture. They are specially designed to ease out the congestion in our everyday routine without computerizing on health and nutrition.

These easy to prepare 'Steamed Veggie Appams' is prepared from the FarmztoFamiliez 'Ready to Prepare' Appam batter that was delivered to me in collaboration with Plattershare. Freshly ground and free from preservatives, it has all the goodness and taste that one expects from a home made one. While it certainly delivers those crispy and perforated appams, I choose to make a healthier version by mixing it with veggies and steaming it.

Read on for the recipe -

















Preparation Time - 35 mins

Ingredients -

  • 1 1/2 cup appam batter
  • 1 cup mixed vegetables cut into small pieces ( broccoli, carrot, beans ) 
  • 1 sprig curry leaves
  • 1 small onion 
  • 1/3 inch ginger (grated) 
  • 2 garlic cloves (grated) 
  • 1 chopped green chili (optional)
  • 2-3 tbsp thick coconut milk 
  • 1/4 tsp white pepper powder 
  • 1 tsp sugar 
  • salt to taste
  • 1 tsp canola oil


Preparation - Adjust the consistency of the appam batter by adding salt, sugar and the coconut milk. (One can also add a little water instead of the coconut milk if required)

Cooking - Heat the oil in a wok. Add the chopped onions, green chili, ginger and garlic.
Saute till raw smell goes off.


Add the chopped vegetables along with the curry leaves. Sprinkle a little salt and cook till half done.
Add the white pepper powder and mix. Remove and keep aside.

Switch on the stove . Put water in the steamer and get it to a boil.

Take a steamer plate and pour half of the appam batter over it. Spread the veggies in a uniform layer. Top with the remaining appam batter.

Let it cook for about 15 mins or till firm.

Remove from the steamer and let it come down to room temperature .

Cut into pieces and serve with tea and chutney / ketchup or even just as it is .


Thursday, March 30, 2017

Zero Butter/Oil Butter Chicken

Call it the ultimate contradiction, an oxymoron or even a paradox, the Zero Butter Butter Chicken is here to stay !! Yes, you read it right the first time. A butter chicken without the butter, oil or even the cream. Difficult to imagine. Yes, I grant that but not entirely inconceivable. The trick lies in replacing the bad fat with a small amount of good fat and replicating the creamy texture of the gravy minus the cream.

Of course I had my doubts about tinkering with this dish classic which is one of the most popular Chicken recipes. I made a mental list of all those who love Butter Chicken and imagined their reactions to a zero grease version. Thankfully I have a vivid imagination and I realized that it would not be an easy task to win their approval. It took me a few trial runs to perfect this recipe but I have now nailed the formula for a Zero butter butter chicken that has been embraced happily by my family.

The oil + butter + cream has been replaced with milk and some extra almonds ( I always put almonds in my gravy as they contain a generous amount of good fat ). Read on for the recipe -

























Preparation Time - 40 mins

Ingredients -

For the marinade -

  • 500 gm Boneless chicken pieces
  • 1/2 cup thick yogurt
  • 2 tsp ginger-garlic paste
  • 10 almonds
  • 2 nos green cardamon
  • 3 nos cloves
  • 1 inch cinnamon
  • 1 no bay leaf
  • 2 dry red chilli
  • 2 medium sized tomatoes
  • 1/4 tsp turmeric
  • salt 

For the gravy  -


  • 4-5 crushed garlic flakes
  • 1 large onion (roughly chopped)
  • 1/2 tsp chilli powder (adjust as per taste)
  • 1 1/3 cup skimmed milk
  • 2 tsp finely chopped coriander leaves
  • 1/5 tsp garam masala
  • 1 1/2 tsp honey 
  • 1 tsp kasuri methi
  • salt to taste


Preparation: Rub salt and turmeric on the chicken pieces and keep aside for 10 mins.

Grind the whole spices, almonds (blanched and peeled) and tomatoes into a smooth paste. Add yogurt, ginger-garlic paste and blend for 5 secs.

Transfer the chicken pieces to a large bowl. Pour the paste into the bowl and mix well. Keep aside for 1-2 hours.

Cooking: Heat a non-stick wok. Add the chopped onions and crushed garlic .Fry for a few minutes on a low to medium till the onions start turning brown. Remove and keep aside till it cools down.

Grind into a smooth paste along with 2-3 tsp of milk.

Transfer this paste back to the wok and cook for a few minutes on a low flame.

Add the contents of the marination bowl. Stir fry for 10-12 mins or till the chicken starts to acquire a glaze. Add the milk and simmer for 8-9 mins.

Rub the kasuri methi between the palms and add to the wok. Also stir in the honey. Simmer for 5 mins.

Sprinkle garam masala and coriander leaves, and remove from the stove. Serve hot with steamed rice or Laccha paratha .






Thursday, March 23, 2017

Wood Apple-Vanilla Smoothie ( A Western Take on Odisha's summer drink 'Bela Panna' )

 IMP - Wood Apple-Vanilla Smoothie is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.


Think summers. Think icecreams, kulfi, lemonades, lassi, pina colada, fruit punch and endless other tantalizing concoctions. But somewhere in a remote corner of the world, summer is the time when the air hangs heavy with the smell of ripened tropical fruits. Mangoes, jackfruits and even the wood apples carry a scent which can only be described as heady. While the first two are much more popular and find their way into multiple cuisines, the wood apple is mostly confined to Odisha. A sad thing given that it is endowed with innumerable health benefits.

The wood apple has an intoxicating scent that reminds one of an overripe mango. Not something for the faint hearted for sure. But the flesh is sweet and varies widely from plant to plant. Some fruits have a nice creamy pulp with very few seeds and fibers, and a rich tatse that can be described as akin to a mango shrikhand. But much less sweeter ofcourse. Others have an astringent taste, a profusion of seeds and so much fiber that extracting the juice becomes a challenging task.

Wood apple is posessesd with multiple health benefits like aiding digestion, purifying blood, removing toxins, controlling diabetes, good for liver and kidney, curing earaches and also boosting energy levels. Not surprisingly, the seasonal fruit is available during the summer months when there is an abundance of stomach related ailments. That's Mother Nature watching over us and giving us hints to stay healthy throughout the year.

Coming back to the recipe, it is adapted from the traditional drink or 'panaa'. In Odisha, 'panna' refers to a drink in which diary products like milk, yogurt and cottage cheese have been added. But I wanted a vegan version with a gourmet twist to it, hence I skipped the milk products and went for some lime, vanilla extract and honey.

Read on for the recipe -























Preparation Time - 20 mins

Ingredients -

  • Bael/wood apple 
  • lime juice
  • a few drops of vanilla extract
  • honey to taste
  • ice cubes
  • 2 tsp chia seeds (soaked for 2 hours)

For garnishing -

  • vanilla beans
  • colored sugar


Preparation - Break the shell of the wood apple on a hard surface and scoop out the ripe flesh.

Put the flesh in a mixing bowl and add some cold water. Mix the flesh with the water using your fingers to extract the juice. 

Strain the juice using a sieve. Transfer the remaining pulp back to the mixing bowl and add a little more cold water and extract any remaining juice.

Strain the juice and throw away the pulp.

Transfer the juice to a blender jar. Add lime juice, vanilla extract, honey and 1-2 ice cubes. Give it a quick buzz. Adjust consistency by adding water in required quantity.

Serving - Rub a little honey on the rim of the serving glass. Dip it in the colored sugar. Let it stand for a few minutes to dry. Repeat this step for all the glasses/

Pour the Bael smoothie into the glasses, add the chia seeds and garnish with a vanilla bean.























Serve immediately.

Check HERE for the traditional 'Bela Panaa' recipe !



Saturday, March 18, 2017

Zero Oil Methi Murg ( Guilt Free Indulgence for Real )

 IMP - Zero Oil Methi Murg is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.


How does one measure success ? Is it in terms of money alone or is it metered in terms of fame ? Or maybe both in balanced measure. While this hypothesis may hold true for the majority, a few people will always believe that true success is synonymous with bringing about a change. However small it may be.

I too believe strongly in making a difference in the lives of the people whom I come across in my everyday life. And my blog readers are one such group. It all started when I started putting up the recipes for 'zero oil matar paneer' and 'Bachelor's egg curry'. So many of you have written to me that you loved them and would love to try out more such low calorie recipes. Now I am all excited to experiment with regular recipes and bring out a zero oil (or atleast low calorie) version so that people can get to enjoy their favorite food but at a lower cost to their health.

While I still believe that diet is only one aspect of one's fitness goals and there is no substitute for regular exercise, a gradual realization has began to set in that some of us may not be able to workout given certain restrictions. Plus a busy schedule also prevents people from working out regularly. Hence, it becomes important to adopt healthy cooking methods and recipes that utilize less oil and provide maximum nutrition.

This 'Zero Oil Methi Murg' recipe has been adopted from www.cookingwithsukhi.com recipe 'Methi Murg' which he claims to be his family's favorite. It turned out to be one amazing dish when I tried it out. And I decided to experiment a bit with it and transform it into one 'guilt-free' recipe. It took two trials to get it right but I finally nailed it.

Read on for the recipe - 

















Preparation Time - 30 mins

Ingredients - 

  • 200 gm chicken pieces
  • 1 medium sized onion (roughly chopped)
  • 2-3 garlic flakes
  • 1/2 inch ginger 
  • 1 medium sized tomato
  • 3-4 tbsp thick yogurt
  • 1/2 cup fenugreek leaves (tighly packed)
  • 2 pinch cumin seeds
  • 1/4 tsp red chili powder
  • 1/4 tsp coriander powder
  • 2 pinch garam masala
  • a pinch of turmeric
  • 1/2 tsp kasuri methi
  • salt to taste
  • 1/2 tsp sugar

Preparation - Heat a wok. Add the cumin seeds and allow to splutter a bit.

Add the roughly chopped onion to the wok, sprinkle a little bit of salt and cook on low flame till the onions get caramelized.

Cook the tomato, ginger and garlic in a pressure cooker along with 1/2 cup of water. Keep aside till it cools down.

Strain the solids and grind into a paste along with the caramelized onions. Retain the water as it will be utilized later while cooking.

Wash the fenugreek leaves and grind it coarsely in a mixer.

Wash the chicken. Marinate with salt and turmeric. Let it stand aside for 30 mins.

Cooking - Heat another wok. Add the paste and cook for a few minutes to get rid if the raw smell.

Switch off the flame and add the beaten yogurt. Stir it for 2-3 mins before returning to a low flame. 

Add the red chili powder and coriander powder. Cook for 2 mins.

Add the fenugreek leaves and chicken pieces. Turn up the flame a tad bit and cook till the chicken stops giving out excess water.

Now add the retained water to the wok and cover with a lid till the chicken is cooked through.

Rub the kasuri methi between your palms and add to the wok along with the garam masala and the sugar. Adjust salt if required.

Mix and remove from the flame.

Serve hot with roti or steamed rice and dal. 






















Wednesday, March 15, 2017

Spiced Banana Stem Buttermilk ( A digestive Summer drink )

"What !!! U made Sol Kadhi again ? ".

That was hubby wailing from the kitchen as he spotted yet another pitcher of light pink liquid sitting prettily on the counter. Unlike me who spent more that a year in Pune savoring the unique culinary heritage of the place, the poor guy is yet to acquire a taste for Kokum or it's pungent flavor profile as he described it to one of his Odia friends.

"Nopes. There you go again. Judging by mere appearances. Why don't you just take a whiff ?", I replied back. Silence ensued. A full minute ticked by and then some more time lapsed. The suspense was getting on my nerves. Finally I saved the Word document on which I had been slaving for sometime and stepped into the kitchen. 

"Gotcha". I surprised him and in the process almost made the glass slip out of his hands. After finding him sipping merrily from my pitcher and simultaneously being engrossed in his phone, that was the least I could do to get back at him. Not a word of appreciation !! Hmm....aren't men perfect examples of slobs ? 

After experimenting with a variety of raw vegetable juices that can be included in my family's menu, this one turned out to be a pleasant surprise. Not only it is loaded with soluble fibers, the raw banana stem is beneficial in curing a variety of gastro-intestinal disorders. And it is especially good after a heavy meal or during the summer months when the digestive tract turns sluggish. Plus it tastes really good when mixed with buttermilk and a few spices. In fact, I found it to be a good substitute for rasam ( which gives warmth to the body ) on the hot days. 

But the single greatest advantage of this recipe is that it can also be prepared by people who lack the skills to chop the banana stem. That has been the major hindrance i face when I advice people to include this wonderful vegetable in their regular diet. 


Read on for the recipe -

  • a pinch of cumin seeds
















Preparation Time - 10 mins ( plus 1 hour standby )

Ingredients - 

  • 2 cups buttermilk
  • 2-3 inches of tender banana stem
  • a sprig of curry leaves
  • 1 dry red chili
  • 7-8 peppercorns
  • 1/4 tsp mustard seeds
  • 1/2 tsp oil
  • salt to taste

Preparation - Remove the outer layers of the banana stem. Wash the inner core and wipe it dry. 

Slice off and discard about 1/2 inch of the banana stem from both the ends. Cut slices about 3-4 mm thick and soak the round pieces in the buttermilk. Keep aside for 1 hour.

Transfer the buttermilk and the banana stem to a blender jar. Give it a good buzz and then strain the liquid. Discard the fibrous solids.

Heat the oil in a tempering pan. Add the red chili, peppercorn, mustard and cumin seeds. 

Once they get popping, add the curry leaves too. Remove from the flame. 

Add the tempering to the buttermilk. Season with salt and check for the consistency. 

Serve at room temperature.






































Can be enjoyed as a after-meal digestive drink. Or have it mixed along with rice during meals. 

Wednesday, December 28, 2016

Black Rice Modak ( Sijha Manda gets a Makeover )

IMP - Black Rice Modak  is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.



In Odisha, we have a very famous proverb which goes like 'bara masa teyra parba'. It means that the number of festivals that we celebrate outnumbers even the number of months in a year. And 'pithas' are a very important part of most Odia festivals. Traditionally made with rice, they are usually stuffed with a sweet coconut / chenna filling. A 'Pitha' is not very sweet like a dessert. Since most 'pithas' are usually served with a lentil curry or even warm milk, just a hint of sweetness is enough.

Sadly, semolina (suji) or maida/atta usually replacing rice in most 'pithas' these days. As people increasing view rice as a villain which causes weight gain, rice is being edged out from these traditional recipes. But while the 'pitha' made with semolina or refined flour may taste better, it can hardly be termed as an healthy choice. Switching to a better grade of rice seemed the most plausible decision. Being a food blogger, one is not only aware of current food trends but also the nutritional values of most ingredients. Hence, when I decided to keep it healthy as well as tasty, black rice turned out to be the top contender among all other ingredients.

Sijha Manda or Sukla Manda is one of the most popular 'pithas' from Odisha. It is an integral part of all the Lakshmi pujas. It can be described as a steamed rice dumpling with a sweetened stuffing. Hardly surprising that it was one of the first few recipes that came to my mind when I wanted to experiment with black rice as an ingredient in a traditional Odia dish. 

Read on for the recipe - 


















Preparation Time - 1 hour

Ingredients - 

  • 1 cup black rice
  • 2 tsp semolina
  • 2 tbsp almond meal ( powdered almonds )
  • 1/2 cup grated coconut
  • jaggery as per taste ( 3-4 tbsp )
  • 1 tsp ghee
  • 2 pinch cardamom
  • 2 pinch salt

Preparation - Wash and soak the rice for 1 hour.

Strain and spread out the rice grains on a flat surface. Let it dry in the sun for 2 hours or till surface moisture is no longer perceptible. 

Grind into a fine powder.

Cooking - Boil 2 cups of water in a pan. Add the jaggery, ghee, coconut and almond meal.

Once the jaggery is completely dissolved, add the powdered rice in small batches while stirring continuously. Take care to avoid the formation of lumps.

Cook on low flame for about 10 mins. Then add the semolina and cook for another 5 mins till everything forms a tight dough. Remove and keep aside to cool it down.

Once the temperature is bearable, rub a little ghee on your hands and knead the dough for 5 mins.

Divide the dough into 10-12 portions . Give a desired shape to each portion.

Steam the dumplings for 10-15 mins.

Serve warm.



Tuesday, December 20, 2016

Root Vegetables Roast ( A Vegan Side for Christmas Dinner )

As I opened today's newspapers, a disturbing piece of news caught my attention. Farmers in UP are being forced to plough their potato produce into the fields, dump them on the roadsides or even abandon them outside the cold storage facility for lack of buyers. Before you dismiss this as yet another side-effect of the much debated 'demonetization' policy of the Modi government, I need to remind you that the story has been much the same every time there is a bumper harvest. India still needs to figure out how to store it's surplus produce and facilitate an effective distribution channel to ease the hunger problems of the poor. Especially potatoes, which are increasingly seen as one of the most cost effective solutions for solving world hunger.

While grains have long been the mainstay of the population in most countries, the yield of these are currently stagnating after reaching a peak thanks to the green revolution. And in turn, that is causing the prices to spike to levels that have been unheard of. In comparison, spuds or potatoes have never received enough attention and they continue to be farmed in an inefficient manner in most parts of the world. Apart from being a good source of nutrients, potatoes take less effort and time to cultivate which is why the scientists have been focused on developing varieties they can survive and thrive in the most trying climatic conditions. No wonder we have countries like India, China, Peru and Malawi cultivating the potato in huge numbers. In fact, one of the shining example of the tuber being effectively utilized to solve nutritional deficiency comes from Uganda. A GM version of the sweet potato is being used to deliver the daily Vitamin A requirements of their children in order to prevent child stunting. It is high time we adopt and popularize this wonderful vegetable !

On my part, I am very fond of tubers, especially the ones available during the winter months like the sweet potato and yams. Combining them with root vegetables and doing a quick roast is an easy way to include more of it in your diet. Since they are quite popularly used in the pot roast prepared during Christmas, I decided to do my own vegan take on it. Here is the recipe which turned out to be just yummy -







Preparation Time - 45 mins

Ingredients -


  • 1 cup peeled and cubed potatoes
  • 1 cup peeled and cubed  sweet potato
  • 1 cup peeled and cubed carrot
  • 1 cup peeled and cubed beetroot
  • 1 cup cubed pumpkin/squash (retain skin)
  • 3-4 garlic heads
  • 1 tbsp mustard oil
  • a drizzle of honey
  • sprinkling of dried rosemary
  • sprinkling of dried oregano
  • a dash of rock/sea salt
  • a dash of freshly ground pepper
  • rind from one orange ( optional )


Preparation - Separate the beets from the rest of the vegetables as we don't want the pink juices to stain everything. Chop the garlic heads into halves along the length.

Mix the oil, honey and seasonings in a cup.

Cooking - Heat an oven to 200 C . Spread the vegetables over a tray taking care to use a separate one for the beets.

Place in the oven for 6-7 mins or till they begin to look a little tender .

Remove from oven. Add the dressing, toss to coat the vegetables evenly and put it back into the oven at 200 C.

After about 20 mins, throw the orange rind ( roughly torn ) over the vegetables in the first tray.

Wait for 5-6 mins and then remove the first tray containing the vegetables . Let the beets roast for another another 10-15 mins.

Remove and mix together.

Serve as a side with your Christmas meal.




Monday, December 5, 2016

Flaxseed and Curry Leaves Powder ( Podi )

"How do I include flax seeds in my own / husband's diet ?" .

This is probably one of the most frequent questions that I have encountered as a blogger. For those who are still unaware of the existence of these tiny dark brown seeds that boast of everything from better digestion to clear skin, lower cholesterol to weight loss and of course the much touted cancer fighting properties. In addition, they help in better regulation of the hormone levels in the fairer sex. No wonder all those who are aware of these benefits keep thinking of new ways to include them in the everyday diet.

While the simplest way to have them is to roast them, season as per taste and just chow down a spoonful, I have seen people coming up with interesting recipes just to include some flaxseed the diet. While some powder and add them to curries, others add them to pancakes and cookies. While all these methods are really good, I personally prefer being more quantitative in my approach. Most people are unaware that overdosing on flax seeds can cause gastrointestinal side effects like bloating, stomachache and even nausea.

This simple powder or podi (as they call it in Andhra) promises approximately 1 teaspoon of flaxseed goodness when two spoonfuls are consumed everyday. Have it as a dry chutney with dosa/upma/idli or even add to hot white rice along with some ghee.

Read on for the recipe -

















Preparation Time - 15 mins
Ingredients -


  • 4 tbsp flax seeds
  • 2 tbsp split black lentil
  • 2 tbsp split Bengal gram
  • 4 dry red Byadgi Chillis
  • 1 tsp cumin seeds
  • 2/3 cup curry leaves
  • salt to taste


Preparation - Heat a cast iron pan.

Add dry red chillis and cumin seeds. Keep flame on medium high.

Once the cumin starts to pop, add the lentils. Roast till the give off a fragrance and show some browning.

Next add the flax seeds. Once they start popping, let them pop for 1-2 mins.

Finally add the curry leaves and lower the flame. Lower the flame and roast till they wilt and turn crisp.

Remove pan from flame and let it cool down completely.

Transfer to a grinder jar, add salt and buzz for a minute. The texture will be somewhat grainy.

Store in an airtight container.

Come about two teaspoons of this powder everyday for including the health benefit of 1 teaspoon of flax seeds in your diet.


Tuesday, November 29, 2016

Ghora Pitha

Thanks to the promulgation of culinary shows, the ranks of home chefs are burgeoning in every state/city and Odisha is no exception to this phenomenon. While there are enough varieties of 'pithas' in Odisha to keep one's palate occupied, I keep coming across new ones on a regular basis. A small twist here or there, and maybe the addition of a brand new ingredient, and voila, a new one is born. And the numbers only seem to increase by the day.

On my recent visit, I was pleasantly surprised to come across one such innovation in my Mom's kitchen. Her enthusiasm to try out something new makes her create awesome dishes even though she is in her sixties. I guess the innovation genes are hardwired in the family DNA. Anyways getting back to the dish, it is a simplified form of the 'ghora manda' or 'ghura manda' that is usually prepared during the Manabasa Gurubar puja.

Read on for the recipe -





















Preparation Time - 30-35 mins

Ingredients -

  • 1 1/2 cup arwa rice
  • 1/4 cup coconut (chopped into small bits)
  • 1/2 tsp salt
  • sugar as per taste
  • 1 tsp ghee
  • a pinch of camphor

Preparation - Wash and soak the rice for 2-3 hours. Drain excess water and grind into a fine paste. Adjust the consistency to a flowing liquid one ( just like Chittau Pitha batter or Neer Dosa batter ).

Cooking - Slowly drain the batter into a large wok taking care to leave behind any solids (residue) in the bottom of the grinder/mixie jar. (If this residue gets into the wok, it makes the pitha grainy and spoils the overall texture.)

Add salt and sugar to the wok. Switch on the flame taking care to keep it low. Keep stirring at regular intervals so that it does not catch at the bottom. Once the mixture thickens to that of a custard ( or somewhat thicker than Ragi malt ) consistency, stir in the coconut pieces, powdered camphor and the ghee. Switch off the flame.

Pour the hot mixture onto a greased steel plate with raised sides (about and inch and a half is good). Allow it to rest till it is completely cool.

Cut into pieces and serve. Tastes better on the next day so do pop in some of it into the fridge.

Thursday, October 20, 2016

Gondhoraj Lemonade with Chia seeds and Mint ( Diwali Collaboration)

As the festive season draws to a close, Diwali becomes the perfect excuse to indulge oneself in every possible way. Unfortunately, it is also the time when we pile on the calories and the resulting kilos. Suddenly that skinny pair of jeans that one picked up last month from a sale seems too tight and the love handles just don't go with the halter blouse that one had got stitched for a cousin's wedding. That leaves one with no option other than hitting the gym with renewed vigor and simultaneously praying for a miracle to melt all that lard in less than a fortnight's time.

Enough reason to revisit our eating habits for the festive season. And cut down of the consumption of high calorie foods. One of the key points to be considered while planning a menu is that the brain often confuses between hunger pangs and thirst signals. Hence while our body might just be craving for some liquid replenishment, one can end up mistaking it for hunger and end up stuffing oneself with food.

To reduce the chances of needless calorie consumption, it is important to keep oneself hydrated. And the best way to do it is by introducing a traditional drinks like shikanji, buttermilk and jal jeera in the Diwali menu. Most of them aid in digestion, replenish the water content of our body and also make us feel somewhat full. And in turn, we end up putting less on the plate.

Keeping this in mind, I prepared a lemonade with the famed Gondhoraj lemons which are found in West Bengal and North-East regions of India. These highly fragrant limes are a rather rare find in Bangalore but then I got lucky on a weekend trip to the vegetable market. I ended up adding some crushed mint (for digestion) and some chia seeds (for fiber) to the lemonade. It turned out quite refreshing, delicious and attractive. The soaked chia seeds settling down on the mint leaves make for a rather pretty sight.

And this being a Diwali Collaboration with my blogger friends Parinaaz ( A Dollop Of That ) and Saswati ( Delish Potpourri ), there are more drinks recipes to be discovered. (Just scroll down to the bottom of this page ! )

Read on for the recipe of 'Gondhoraj Lemonade' -






















Preparation Time - 5 mins ( plus 40 mins soaking time )

Ingredients -
  • Juice of 1 Gondhoraj lime
  • 1 sprig of mint
  • 1 1/2 tsp sugar syrup ( use Sugarfree Natura if you want to avoid calories/sugar )
  • 1 tsp chia seeds
  • 200 ml water
  • a pinch of salt (optional)


Preparation - Mix in the water, salt and sugar syrup in a jar.

Lightly crush the mint sprig and drop it into a tall glass.

Pour in the lemonade. Sprinkle the chia seeds on the top.

Put it in the fridge for 35-40 mins for chilling. The chia seeds will also get soaked in the meantime.

Remove from the fridge and serve.
















Do check out these fabulous drink's by my fellow bloggers -






















Parinaaz's Babri Beol Thresh

and






















Saswati's Ice Creamy Gulkand Shake .

Friday, July 15, 2016

Torani Kanji ( Fermented rice water and vegetable soup from Odisha )

Kanjee is one of those coolants from Odisha that also doubles up as a soup .Or maybe it is just an excuse to sample this delicious liquid goodness throughout the year !! And why not when it is available in multiple flavors. There is a pariba kanjee, khada kanjee, saga kanjee, dahi kanjee and the most delicious of all, the 'Torani Kanjee'. Hats off to the Odia ladies of yore who had the ingenuity to make delicious meals out of frugal resources !! It is tough to believe that bringing about a slight change in the ingredients can alter the taste to such an extent.

One needs to plan well in advance to prepare this dish. Water discarded from cooked rice is collected over days and stored in an earthenware pot which allows it to ferment and develop a sour taste. It is a bit of a technical process wherein we retain half of the previous day's rice water and mix it with the current day's lot after it has been cooled and diluted. It is a slow and elaborate process which is worth the wait. I still get nostalgic remembering the huge pots in which my grandmother used to brew and simmer this thing. It has a particularly strong aroma ( somewhat pungent actually ) that is sure to tickle the olfactory ducts of the neighbors. Hence the generous quantity in which is it prepared.

While one can enjoy the 'Kanjee' all around the year, the abundance of vegetables and leafy greens (especially 'kosala sagaw') during the winter months make it a must-have during the fall. There is something very soothing about sipping 'Kanjee' from a big bowl while enjoying the wintry sun. So, here is the recipe of the 'Torani Kanjee' which I got from Mom after a lot of advice and deliberation. 'Keep the torani carefully covered', 'do not let it become too stale and smelly', 'remember to throw away half of the pervious lot when you mix in the fresh one', and so on. Guess it is ingrained in a mother's psyche to keep the advise coming even after we are completely grown up.

Read on for the recipe -

















Preparation Time - 30 mins

Ingredients -


  • 2-3 litres of torani (rice water)
  • 1/2 cup radish slices
  • 1/2 cup pumpkin pieces
  • 1/4 cup green papaya slices
  • 1 small eggplant ( cut into semi-circles) 
  • 6-7 okra ( cut into inch long pieces
  • 10-12 fat garlic cloves
  • 4-5 dry red chili
  • 2 sprigs of curry leaves
  • 1 tsp mustard seeds
  • 2 pinch kala jeera
  • 1/4 tsp turmeric
  • 3 tsp mustard oil
  • 3-4 pieces of ambula ( dried green mango )
  • salt to taste

Preparation - Collect the excess water after cooking rice. Dilute it with a cup of water. 

Drop in a piece of ambula and cover the vessel with a thin cloth . Let it stand overnight.

Again collect the rice water on the next day. Dilute and allow to cool down completely. 

Throw away half of the previous day's rice water along with the ambula. Add the fresh lot along with another fresh piece of ambula. Let it stand overnight.

Repeat this process for 3-4 days. Once the torani starts to smell a bit pungent and taste sour, we can proceed for the kanjee.

Cooking - Dilute the torani with 2-3 cups water and transfer to a deep saucepan. Add salt to taste and a bit of turmeric. Bring it to a full boil. (be careful as it tends to rise and come out of the vessel )

Add the chopped vegetables to the torani. Let it boil on a medium flame till all the vegetables are cooked.

Check for salt and sourness. If it lacks enough tang, drop in 1-2 pieces of ambula.

















Heat the oil in a tempering pan.  Once it starts to smoke, reduce heat. Add the broken chilis, mustard and kala jeera .Quickly follow with the crushed garlic and curry leaves. Once the garlic turns brown on the edges, pour the contents of the tempering pan over the kanjee.

Let it boil for another 2-3 mins before removing from the flame.

Serve hot or at room temperature.

















It can be stored in the fridge for 2-3 days .
















The veggies I have used -


Tuesday, July 5, 2016

ChatPati Oats Locho ( Monsoon Mania Collaboration )

Ever tried to guess the reason behind those hunger pangs that crop up everytime there is a down ? Well, it could be sudden fall in outside temperature that makes one feel chilled and hence the craving to eat something hot along with one's favorite beverage. Or it might even be the limited mobility that makes one explore other avenues before finally settling down on snacking . After all good food has a relaxing effect on us.

Or maybe, it is that primal desire to bite into the forbidden fruit...er..food. With most doctors and elders putting a blanket ban on street-side fare during the rains, they suddenly start to look even more inviting. Wading though the murky waters, the aromas of bhajjis and samosas wafting up from the street vendors assail our senses and send our normally logical brain into a tailspin. And we end up eating stuff that we would otherwise not even touch with a barge-pole. 

But given that gastrointestinal disorders are very common during monsoons, it is best to steer away from street-foods. Some advance preparation can actually go a long way in avoiding such blunders. This 'Surti Locho' recipe is one such example to an easy to prepare and very healthy steamed snack. I have added a healthy twist to this recipe by substituting the 'poha' with oats and serving it up with a tangy 'Puli-inji' relish.

But hang on !! There are more recipes to be discovered as I am back with a collaboration with my bloggers friends Saswati who blogs @ Delish Potpourri and Parinaaz of A Dollop of That fame. Scroll down to the bottom of the page to check what these gals are dishing out !

Read on for the recipe -

















Preparation Time - 45 mins

Ingredients -
  • 1 cup channa dal
  • 1/3 cup urad dal
  • 1/2 cup oats
  • 1 tsp crushed ginger
  • 1 1/2 tsp pepper powder
  • 2 tsp oil
  • 2 pinch turmeric
  • 1 tsp baking powder
  • salt to taste

For garnishing -

  • puli inji relish
  • coriander leaves

Preparation - Wash and soak the channa dal and the urad dal separately for 6-7 hours.

Take the oats in a bowl. Cover with just enough hot water to moisten it.

Grind the channa dal into a slightly coarse paste.

Grind the urad dal separately into a fine paste. Add the moistened oats to the same jar and blend together.

Transfer all the ingredients ( except baking powder) into a big mixing bowl . Bring everything together.

Cooking - Take sufficient water in a steamer. Bring it to a boil.

Grease a round/square dish which is about 2 inches deep. 

Finally add the baking powder to the batter, mix evenly and pour into the baking dish.

Put it in the steamer and let it cook for 30 mins. Insert a toothpick into the center to check if it is done.

Remove it from the steamer. 

Scoop out some of the hot Locho onto a serving plate or bowl. Garnish with Puli inji relish ( or tamarind jaggery chutney ) and cilantro. 

Serve piping hot.
















Note - Refrigerate any remaining batter ( to which baking powder has not been added ) and use it up in a day or two .

Check out these fabulous Monsoon recipes contributed by my fellow bloggers !!
















Parinaaz's Eeda Chutney na Pattice ( Egg and Chutney Croquettes )

and



Monday, June 20, 2016

Padma Nada Batibasa ( Lotus Stem Cooked in Quintessential Odia Style )

After the three days of marathon feasting ( aka Raja festival ) last week, I was in the mood for some super light vegan fare. Since pitha and ghuguni had dominated the menu for the festival, I was predictably out of vegetables. Hoping against hope, I scoured the fridge to salvage enough to drum up a simple lunch for two. An opaque container came within my reach and as I picked it up, I could feel the contents sloshing about. Now, I usually make it a habit of using transparent containers in my fridge as one can clearly see what is within them. But these cute 'keep-fresh' tabs from Tupperware were on a discount and I could not help buying half a dozen. And having run out of the transparent ones, I had used one of them to store something in the fridge.

Something ? God what could it be ? I had completely forgotten about it and as I tried hard to remember, I realized that I was having another bout of momentary amnesia. Expecting the worst, I popped it open. But got a pleasant surprise instead. It had about a cup and a half of neatly cut and thoroughly cleaned lotus stems which meant I could directly cook them. No hassles. Just what I would have wanted on a lazy day.

So, I quickly made some 'batibasa' or mustard based semi dry curry with it. The beauty of the 'batibasa' lies in its simplicity. All the ingredients are thrown together and cooked on a low flame. No stirring required. Just a bit of a mustard garlic paste, a little poppy seeds paste, some more crushed garlic, a few green chilis (if you like it hot), a spot of mustard oil, a pinch of turmeric and salt to taste are all that one needs to whip up this super easy dish.

Read on for the recipe -



















Preparation Time - 20 mins

Ingredients -

  • 150 gm lotus stem
  • 1 tsp mustard seeds
  • 5 garlic flakes
  • 2 green chilis
  • 1 tsp mustard oil ( I used Fortune Vivo which is a blend of rice bran and sesame )
  • pinch of turmeric
  • salt to taste
  • 1 tsp poppy seeds


Preparation - Peel the cut the lotus stem. Wash it thoroughly to remove any dirt sticking to the holes.

Grind the mustard seeds, 2 garlic flakes and 1 green chili into a smooth paste.

Soak the poppy seeds in hot water for 1-2 hours. Drain water and crush them into a light paste with a pestle or a grinding stone.

Cooking - Mix all the ingredients evenly using about 3-4 tbsp water. Put it in an oven-proof dish and pop it into the oven for 15 mins at 170 degrees.

Or put it on the stove top in a thick bottom vessel. Cook covered till tender.

Serve warm or at room temperature with steamed rice and yellow dal.

Note - Lotus stem can be cleaned and stored in water for about a week when refrigerated. 

Saturday, February 13, 2016

Beetroot and Tofu Burger ( Vegan Recipe )

Happy Valentine's day everyone !!

Cheesecake. Brownies. Strawberries. Pomegranate. The visuals on social media have been unrelenting in the run up to the V-day celebrations. And that got my man pissed off. Big time. It's not that he hates desserts but he really wanted to see some real food. Given that I am on a healthy eating streak these days, I had to think hard to come up with something that is not too fussy and yet delicious.

I am yet to find a bloke how can say no to a burger. And that kinda set the stage rolling for a vegan burger which is also low on calories. Giving in to the fascination with hues like pink or red, I added some beetroot for color (and health too) !.

Read on for the recipe -



















Preparation Time - 30 mins

Ingredients -

  • 100 gm tofu
  • 1 small potato
  • 1 small beetroot
  • 2 tsp finely chopped onion
  • 1/5 tsp ginger paste
  • 1/4 tsp garlic paste
  • 2 pinch cumin
  • 2 pinch coriander
  • 1/4 tsp chili powder (optional)
  • 2-3 tbsp roasted and crushed peanuts
  • salt to taste
  • 1 tsp oil 
  • oil spray for pan frying the burger patties


For the crust -

  • 1 tbsp cornflour
  • 1 tbsp besan
  • a pinch of salt
  • 2 slice of whole wheat bread


For final assembly -

  • onion rings
  • lettuce
  • tomato ketchup
  • Burger buns
  • 2 tbsp vegan mayo
  • a dash of pepper

Preparation - Boil the beetroot and potato in a cooker for 2-3 whistles. Keep aside till steam escapes.
Remove from cooker, peel and grate them into a mixing bowl.

Grate the tofu into the bowl. Mix everything together.

Mix the besan, cornflour and salt with a few teaspoons of water to get a thin batter.

Tear up and throw the bread slices (removing the sides) into a mixer jar. Buzz for a few seconds to get fresh bread crumbs.

Cooking - Heat the oil in a wok. Add the onion and let it sweat a bit. Add ginger paste, garlic paste, cumin powder, coriander powder and chili powder . Cook for a minute before adding the mashed mixture of tofu, beetroot and potato. Season with salt. Cook for 2-3 mins.

Keep aside to cool. (best to keep it aside for an hour or two so that the flavors get to gel together)

Just before shaping the mix into patties, add the crushed peanuts. Mix and divide into 3-4 equal portions. Shape each one into a round patty ( go for a heart shaped patty if you are feeling extra mushy).

Dip the patties in the batter and roll them over the bread crumbs.

Spray some oil onto a pan. Heat it and place the patties on the pan. Fry on both sides till brown.

Assembling the burger - Toast the burger buns. Layer one with mayo and place the burger patty on it.

Throw on some onion rings and lettuce . Finally season it with some pepper powder and tomato ketchup. Top it with another bun.

Grab it and dig in !!!


Tuesday, September 29, 2015

Bok Choy Dal (Bok Choy cooked with yellow lentils)

"When is something classified as foreign ?". That is a question that has been on my mind for the last few days. Why are we hesitant or scared to accept something that has been branded 'foreign' ? Is it because we are unaware of its characteristics/benefits or is it because we think that it might end up corrupting our indigenous ways. But haven't many of these so called foreign things, become a part of our life over a period of time. So when does foreign stop being foreign ? I think that happens when it has been accepted and assimilated ( with a tweak ofcourse ) into our culture in such a way that it becomes difficult to filter it out.

For example, take the Bok Choy. It is chinese cabbage and lot of folks are not aware of it or prefer to cook it in a style that is more appealing to the Chinese or the Europeans. No wonder folks are hesitant to put it on their regular menu. But it is one wonder vegetable which is nutrient dense while being low in fat. Enough reason to consume it regularly. That inspired me to cook it in the way most greens are cooked in Odisha, i.e., with split moong dal. And it turned out to be delicious. I can also vouch that my son who will grow up eating this yummy dish will not consider Bok Choy as a foreign vegetable.

Read on for the recipe -

















Preparation Time - 15 mins

Ingredients -

Ingredients -


  • 2 heads of Bok choy
  • 1 cup split moong dal
  • 7-8 garlic flakes
  • 1/2 tsp mustard seeds
  • 1 1/2 tsp oil
  • 2 dry red chilis
  • salt to taste



Preparation - Remove the outermost leaves and cut off the end/stem (not too much but abt 1 cm ).

Wash with loads of water to rinse off any dirt and insects. Drain and then chop into small bits.
Crush the garlic flakes.

Dry roast the moong dal till it gives off a mild fragrance.

Cooking - Wash and cook the dal with 1 1/2 - 2 cup water for 1 whistle. Keep aside till steam escapes.

Heat the oil in a pan. Once hot, throw in the mustard seeds and broken red chili.

Then add the garlic and allow it to brown slightly.

Now add the chopped bok choy, stir fry on high for 2 mins and then pour the cooked dal over it.

Let it simmer for 5-6 mins or till the bok choy is cooked yet firm.

Serve hot with rice or rotis ,

Friday, September 18, 2015

Avocado Mango Mint Spread

For quite a few folks, when it comes to a sandwich spread, it translates into something buttery with a cheese/mayonnaise/hung curd base. This is perhaps the most important reason why it is one of the first things that goes off the menu when one is on a diet. But imagine a spread that is buttery, packs the same kind of punch and is, hold your breath, vegan to boot !!

That is where the delicious butter fruit or Avocado comes into the picture. With a texture and consistency that resembles butter, it is mildly flavored which makes it a great combination with other veggies and seasoning.

Read on for this low calorie spread made with avocado and some great Indian style flavors -


















Preparation Time - 10 mins

Ingredients -

  • 1 avocado
  • 4-5 shallots (finely chopped)
  • 1 tsp mint paste
  • 2 tsp grated mango
  • 1/2 tsp chili flakes
  • freshly ground pepper
  • 1/2 tsp honey
  • salt to taste

Preparation - Halve the avocado and remove the stone. Scoop out the flesh into a mixing bowl.

Add all other ingredients to the same bowl. Mash together with a fork. Let it sit in the fridge for 1 hour for the flavors to come together.

Take it out and use as a sandwich spread or even a dip with pakoras /samosas.

Keep the rest in the fridge. Stay good for 2-3 days when stored with care.


















Note - I prefer to add a few drops of EVOO to my spread. Gives a nice flavor.

Monday, September 14, 2015

Broccoli and Chicken Biryani ( Easy Rice cooker method )

By now most of you would have guessed that I am still trying to get my family to embrace Broccoli ( and they keep running away this superfood which they regard as some green headed Hydra). But not one to give up so easily, I tried incorporating it in salads, pasta, stir fry and then finally the crowd favorite 'Biryani'.

This one is a simple low-calorie and high fiber version that I cooked in that magical appliance called the rice cooker. I have a Panasonic one and it is a life saver when BESCOM is not playing truant. Have to pick up the kid or run down to the nearest kirana for something (yes, I still do that in the age of apps like BigBasket, Grofers and Zopnow coz I am a human and very much susceptible to short term memory outages when compiling those mile long grocery lists) ? No probs. It switches off automatically when the rice /curry is done. Only catch is that, since it does not employ artificial intelligence, the 'done' thing is determined by the water content. So, if you put less water, it switches off rather than burning down the contents of the cooking pan.

Ok. Getting back to my recipe, it is just comprises of throwing in everything (except rice) into one big marinating bowl and then cooking it in the rice cooker. Saves time and effort. And it save Calories too. (I know I am being lazy but I have a stack of books that I badly want to complete)

Read on -























Preparation Time - 25 mins (plus 1 hr for marination)

Ingredients -


  • 1 cup chicken pieces (medium sized)
  • 1 1/2 cup Broccoli pieces
  • 1 1/2 cup Basmati rice
  • 1 medium sized onion (chopped into thin long pieces)
  • 1 1/2 tsp GG paste
  • 1/2 tsp Garlic paste
  • 1/4 cup thick yogurt
  • 1 medium tomato (finely chopped)
  • 4 tbsp chopped coriander leaves
  • 1/4 tsp garam masala
  • 1/4 coriander powder
  • 2 pinch turmeric
  • whole spices ( 1 inch cinnamon, 1 green cardamom, 2 cloves, 1 bay leaves, a small piece of mace )
  • 2 tsp oil
  • 1 tsp ghee
  • salt to taste



Preparation - Wash and cut the broccoli into medium sized florets. Put them under running water to wash away any insects and eggs. Then soak in warm water to which some turmeric has been added.

Wash the chicken pieces. Transfer to a mixing bowl. Add the broccoli and all the remaining ingredients except rice, ghee and oil. Keep aside for 1 hour.

Cooking - Switch on the rice cooker. Add the oil and wait for it to heat up. Add the whole spices.

Once they release their fragrance, add the marinated chicken and broccoli. Cook uncovered till the chicken is half done.

Wash the rice and add to the rice cooker. Add 2 cups water. Adjust salt and ghee.

Close the lid. The rice cooker will automatically switch off when it is done.





Thursday, September 3, 2015

Broccoli Stir Fry ( Doing it the Odia way!!)

When it comes to exotic veggies, the culinary experts almost always advice folks to stick to the native method of cooking with a little tweak here or there. Subtle flavours, they say, get masked by the heavy use of spices which dominate Indian cooking.

But in the process, they render the veggies almost unpalatable. And this is especially true when it comes to the older generation. Try serenading your MIL with a zucchini boat or a broccoli soup. Chances are that they would blanch at the very mention of such a dish. 

However some of these veggies are quite loaded with mineral. For example, Broccoli scores quite a few points over cauliflower when it comes to the count of vitamins and minerals. So, I was in no mood to forgo the nutrition provided by this superfood. 

This is one great yet simple recipe where I have cooked Broccoli using a typically Odia method of preparation. Read on for the recipe -


















Preparation Time - 20 mins (Broccoli takes a little less time to cook as compared to cauliflower)

Ingredients -
  • 1 medium sized Broccoli
  • 1 medium sized potato
  • 1 large tomato
  • 2 small onions
  • 2 dry red chillis
  • 1 tsp red chilli powder
  • 1 tsp ginger garlic paste
  • 1/3 tsp garam masala
  • a pinch of cumin seeds
  • a pinch of turmeric
  • salt
  • 3 tsp rice bran oil

Ingredients - Cut the broccoli into medium sized bits. Dice the potato into 8 parts.

The onion should be cut into thin long strips. Chop the tomato into fine bits.

Cooking - Heat a wok. Add 2 tsp oil. Add the broccoli florets along with salt and turmeric. Stir fry for 7-8 mins on medium to high flame or till the florets are almost cooked. Remove from pan and keep aside.

Heat a wok. Pour the remaining oil into it. Add the cumin seeds and red chilli followed by the onions. Stir fry till the onions turn golden. Add the ginger garlic paste and cook for 3-4 mins till the raw smell goes off.

Add the chopped tomato. Sprinkle red chilli powder and a little salt. Cover with a lid and cook till the tomatoes soften.

Add the fried broccoli and mix with the rest of the ingredients. Cook for a few mins while taking care that the broccoli is not overcooked.

Add the garam masala and mix well. Remove from the flame.

Serve hot with rotis or white rice.


















Click here to read the original recipe using cauliflower.

Featured Post

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their mone...