English Recipes Feed Quick and easy recipes for you Tue, 19 Feb 2019 07:43:07 +0000 hourly 1 Ragi Paniyaram Tue, 19 Feb 2019 07:37:06 +0000 Sunita Karthik Ragi Paniyaram or Ragi Kuzhi Paniyaram are small idli like spheres made with the combination of Ragi and dosa batter. Ragi, otherwise also known as Finger Millet, Kezhveragu (Tamil), Naachini (Marathi) is a lesser popular millet, but a powerhouse of nutrition – especially calcium and iron.

Traditionally, in many homes, Ragi has been favoured even higher than rice when it comes to infant and toddler nutrition simply because of the powerful tags it comes packed with – gluten free, high protein, high iron & calcium and its flour is whole grain, which means, it is milled along with the bran that contains fibre. On it own, it is quite bland, but has a hint of earthy taste to it. It makes a great meal on its own – ask your grandmas about Ragi Kazhi or Koozhu and they will have a satisfied grin on their face, just thinking about it.

It is quite versatile and can be combined with many other ingredients for various recipes. Ragi Roti makes a great alternative to wheat Roti. Kuzhi Paniyaram or idli fritters (a recently coined fancy name) is similar to idli, but lightly pan-fried and made with a special vessel. It is a popular dish for breakfast. Sometimes the sweet kuzhi paniyaram is also a handy snack. To this, we decided to add Ragi for a variation that is different from routine. The result: a Fantastic Ragi Paniyaram! Fermented, and mildly crispy spongy balls, with a slightly soured taste that is balanced by the light earthy taste of Ragi. Go on, try this out and let us know how you liked it.

Ragi Paniyaram


  • Dosa Batter – 2 cups
  • Ragi Flour – 1/4 cup
  • Onion – 1/2 cup
  • Carrot – 1/2 cup, Grated
  • Green Chilli – 2 tsp, chopped
  • Coriander Leaves – 3 tbsp
  • Chana Dhal – 2 tsp
  • Urad Dhal – 1 tsp
  • Salt to Taste
  • Oil – 3 tsp
  • Curry Leaves – Few
  • Asafoetida – 1 tsp
  • Mustard Seeds – 1 tsp

Special Equipment :



  1. Combine the dosa batter and ragi flour together, ensuring no lumps, and keep it aside.
  2. Heat a pan/tempering vessel under medium flame.
  3. Warm the oil and add mustard seeds when it heats up so it starts popping. Quickly add the curry leaves, asafoetida, green chillies, urad dhal, chana dhal and turn off the flame.
  4. Pour the tempering in the dosa batter and mix well.
  5. Add the raw onions, grated carrots, coriander leaves and required salt. Mix well and rest it for sometime.
  6. Heat a paniyaram pan and grease with oil.
  7. Pour some batter in the holes and cook on low – medium flame until it is golden brown below.
  8. Use a spoon or skewer to flip over and cook the other side. If required, add some oil.
  9. Remove from pan and serve hot with coconut chutney.


Keto Broccoli Cutlet Thu, 31 Jan 2019 13:02:09 +0000 Anjali Anand Keto Broccoli cutlet is a healthy meal in itself. One of the most common woes of a Keto/ Paleo lifestyle is the lack in variety. Happily, many regular recipes just need a bit of tweaking to “ketofy” them. It’s just a matter of innovation and patience & viola a keto-fied meal is ready.

Broccoli Cutlet

Typically, as in many cutlets or tikkis, the binding agent used is bread, corn flour or potatoes – all of which are banned in the low carb lifestyle. So what do you use. There are quite a few options like tapioca starch or arrow root powder, almond flour or groundnut flour (I sometimes used the last two). Another common option is “Cheese”. Yes, cheese is definitely a binder and helps maintain the shape of this Keto Broccoli Cutlet. However, only certain cheeses like Cheddar or a similar hard cheese will do. Soft cheeses like processed cheese or mozzarella won’t work at all. Also, cheese gives you a good dose of protein and healthy fats along with calcium (50g of Cheddar cheese contains 11g of protein & 11g of fats).

Why Broccoli? Broccoli is an amazing vegetable and is a powerhouse of nutrition. Each 100g contains a decent amount of protein, fibre and loads of other micro nutrients. This is an easy and fun way to take in the vegetable if one doesn’t like a whole floret or when it gets mixed in any other form. Keto Broccoli Cutlet can be a whole meal in itself because of the decent amount of fats and proteins it contains.

Keto Broccoli cutlets can be refrigerated and reheated the next day.

Broccoli Cutlet

Keto Broccoli Cutlet

Keto Broccoli cutlet is a healthy meal in itself.
5 from 1 vote
Total Time: 30 minutes
Course: Snack
Cuisine: American
Keyword: broccoli, keto, snack


  • 1 medium Broccoli
  • 1/2 cup Grated Cheddar Cheese
  • 1 tsp Ginger Garlic Paste
  • 2 tblsp Green Chillies
  • 1 tblsp Psyllium Husk
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Aamchur (Dried Mango Powder)
  • Salt to Taste
  • 1 tblsp Coriander Leaves
  • 4 tblsp Coconut Oil/ Ghee


  • Boil salted water in a heavy bottomed vessel.
  • Chop the broccoli into florets (along with the stem) and add them to the boiling salt water for 1-2 minutes.
  • Drain the water completely and let it cool.
  • Grind it coarsely in a mixer to get a rava like texture. Squeeze the “rice” in a muslin cloth to drain all water.
  • Take the bowl and mix all the ingredients except oil.
  • Divide them into equal portions and make balls.
  • Flatten each balls like a thick disc.
  • Cover them and refrigerate it for an hour.
  • Heat a non-stick tawa place the 2-3 tikkis on it, depending on the size of the the tawa.
  • Drizzle some oil and allow it to cook on low heat until golden brown on both sides.
  • Remove the excess oil in a tissue.
  • Serve hot with mint chutney, yoghurt and garlic dip or keto mayo.


Keto Broccoli cutlets can be refrigerated and reheated the next day.
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Keto Chocolate Muffin Thu, 31 Jan 2019 08:14:16 +0000 Anjali Anand Keto Chocolate Muffin is a heaven send for those of us following the Keto or a low carb diet. Followers of this diet avoid grains in all forms and hence any item made with regular flour or any other grain flour for that matter is completely out of question.

Keto Chocolate Muffins

This is where culinary genius comes into play. For all the gluten free and low carbohydrates lovers out there, the best flour for you is Almond Flour. By adding a couple of ingredients like eggs, it’s very easy to make almond flour behave similarly to wheat or gluten based flour. Moreover, as sugar and other sweet substances like jaggery, palm or coconut sugar are also out of consideration, because of their high carbohydrate and glycemic index levels, we use natural sweeteners like Stevia or Erythritol (which is an extract from fruits), that contain zero calories and do not pose any danger to insulin levels.

I’ve made this Keto Chocolate muffin using almond flour as a base along with another critical element – Psyllium Husk – a naturally occurring fibre that is excellent for digestion and also provides the spongy texture to this muffin. The outcome is just so brilliant that even non-keto folks were unable to tell the difference in taste. The best part is that this muffin is also well suited for a diabetic person. So, without much jabber, let’s directly go to the recipe.

Makes – 6 muffins

Keto Chocolate Muffins

Keto Chocolate Muffin

Keto Chocolate Muffin is a heaven send for those of us following the Keto or a low carb diet. Followers of this diet avoid grains in all forms and hence any item made with regular flour or any other grain flour for that matter is completely out of question.
5 from 1 vote
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, keto, muffin


  • 75 gms Almond Flour or Almond Meal
  • 3 Eggs
  • 20 gms Unsalted Butter
  • 20 gms Psyllium Husk
  • 65 gms Erythritol
  • 15 ml Vanilla Essence 1 tbsp + 1 tsp
  • 10 gms Unsweetened Cocoa powder 2 tbsp
  • 1/4 tsp Cinnamon powder
  • 1 tsp Baking Powder - 1 tsp
  • 1/2 tsp Baking Soda
  • Himalayan Pink Salt a pinch


  • Preheat the oven to 180 degrees Celsius. Line a muffin tray with paper liners or parchment sheets.
  • In a broad vessel, take the almond flour, psyllium husk, cocoa powder, baking soda, baking powder and salt and mix them together.
  • In another broad vessel, break the eggs, add erythritol, vanilla essence and melted butter.
  • Whisk the above thoroughly so that all ingredients are mixed and looks creamy.
  • Pour the egg mixture into the dry flour.
  • Fold the wet and dry mixture well so that they are well incorporated.
  • Spoon this batter into the readied muffin tray.
  • Place it in the oven and bake for 18-20 minutes at 180 C.
  • Run a sharp knife or toothpick in the muffin to check if done. It should come out smooth.
  • Take it out of the oven, allow it to cool for 10 min and transfer it to a wire rack to cool completely.
  • Serve chilled or warm.
Spinach and Paneer Crepes Thu, 31 Jan 2019 06:57:44 +0000 Anjali Anand Spinach and Paneer Crepes or Pancakes is a light, fluffy and wholesome meal that contains all the right nourishment needed to keep you going. Usually pancakes or crepes are considered a morning meal, but this version of our crepe is so versatile that you can make it a meal anytime of the day and it is also best as a takeaway lunch.

Spinach and Paneer Crepe

Caramelised onion, spinach and paneer make a fantastic combination. Usually made with all purpose flour or maida, we are taking a slightly healthier route and using the whole wheat version. If wheat or any other flour is not your cup of tea, await our low carb version, we will be publishing it very soon.

As we all know, spinach is a powerhouse of nutrients like iron, Vitamin K, folate and calcium. Similarly, Paneer provides an ample boost of proteins and healthy fats along with calcium. So, what are we waiting for, let’s jump right into our Spinach and Paneer Crepes recipe and test it out.

If you like a sweeter version you can check out the Cinnamon Apple Crepes or the Hungarian Crepe

Serves : 4

Spinach and Paneer Crepe

Spinach and Paneer Crepes

Spinach and Paneer Crepes or Pancakes is a light, fluffy and wholesome meal that contains all the right nourishment needed to keep you going.
0 from 0 votes
Total Time: 27 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: crepe, paneer, spinach
Servings: 4 people


  • 225 gm Whole Wheat Flour approx 1 Cup
  • 3 Eggs
  • 300 ml Milk approx 1 + 1/4 Cup
  • 2 tsp Unsalted Butter melted
  • 3 Spring Onion
  • 2 Green Chillies chopped
  • handful Coriander leaves chopped
  • few Mint Leaves chopped
  • 1 tsp Roasted Cumin Seeds
  • 1/4 tsp Turmeric
  • 50 ml Plain Yoghurt
  • 1 small Red Chilli diced

Ingredients for the Filling:

  • 1 bunch Spinach cleaned
  • 3 tblsp Oil
  • 400 gms Paneer diced into small pieces
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 small Onion thinly sliced
  • 1/2 inch Ginger grated
  • 3 large Garlic grated
  • 4 tblsp Cream
  • 1 tsp Garam Masala
  • 1 Lemon


To make the stuffing:

  • Blanch the spinach in a pan of boiling water for 3 to 4 minutes, or until wilted. Drain in a colander, squeeze out any excess water, then blitz in a food processor until roughly pureed. Set aside.
  • Heat 1 tablespoon of oil in a wide non-stick frying pan.
  • Stir-fry the paneer for 2 to 3 minutes, or until lightly golden. Remove with a slotted spoon and set aside.
  • Heat remaining oil in the same frying pan. Add the black mustard seeds & wait until it pops.
  • Next add cumin seeds and stir-fry for about 30 seconds & then add the onion and fry over a low heat for about 5 to 6 minutes, or until softened.
  • Add the grated ginger, garlic and garam masala to the pan and continue to cook for a further minute or so.
  • Then, stir in the spinach and cook over a medium heat for another 3 to 4 minutes.
  • Add the paneer and cream. Cook, stirring, for 2 to 3 minutes, or until piping hot. Consistency should be thick.
  • Squeeze in half the lemon juice, then taste and season, adding more lemon juice, if you like. Put to one side and keep warm.

For the Crepes:

  • To make the crepes, place the flour in a large bowl and season with sea salt. Make a well in the centre and add the eggs and half of the milk.
  • Add the melted butter to the batter along with the remaining milk. Whisk everything until smooth.
  • Trim and finely slice the spring onions and chillies. (remove seeds if you don’t want it spicy).
  • Add the spring onions, herbs, turmeric and cumin seeds to the batter and mix well until it is incorporated.
  • Leave the batter to rest for at least 15 minutes.
  • Lightly grease a non stick frying pan with oil and place over a medium heat. Once the pan is hot, add a ladleful of batter, turning the pan so it evenly and thinly coats the base. Cook for 1 to 2 minutes, until set and lightly golden. Flip over with a spatula and cook the other side for another minute, until golden.
  • Slip the pancake onto a warm plate and keep covered with a clean tea towel while you make the rest of the pancakes. You should have 8 in total.

To serve:

  • When you’re ready to serve, place large spoonfuls of the spinach and paneer mixture in the middle of each pancake and fold into triangles or roll up to enclose the filling.
  • Serve the Spinach and Paneer crepes along with a dollop of Yoghurt, chopped coriander and diced red chilli.
Soya Laddu Wed, 30 Jan 2019 11:27:40 +0000 Sunita Karthik Soya laddu – a sweet delicacy made with Soya flour, jaggery and ghee. India is famous for laddus, the most popular one being Boondi laddu and Besan laddu, both made from Chickpea flour. Some of the other popular flour bases used to make laddus are whole wheat, rava (semolina) and even dry fruits. Sometimes Jaggery is used along with a rich sprinkling of nuts to make it healthier and tastier. Laddus are typically reserved for special occasions and festivals that begin with Navarathri and end with Sankranti.

Normally popular in biryani or as soy milk or tofu, Soya legume is rich in protein and a very convenient nutrient for those who are vegans or vegetarians. In this Soya Laddu recipe, we explore the use of Soya as a dessert. In this simple and almost instant recipe, all you would need to do is roast the flour, add in the ghee and jaggery, allow it to cool and make it into balls! That’s it. The laddu making stage is the best if you have kids. Get them involved in the process and they are bound to have fun and at the same time enjoy eating this healthy, protein rich sweet.

A few tips before you start:

  1. Take care to choose good quality Jaggery that doesn’t have dirt or grit in it.
  2. Alternatively, you can use palm sugar or brown sugar as well.
  3. Feel free to use almonds, walnuts or raisins to make it more interesting.

So, go ahead and let us know how it came out.

Soya Laddu

Soya Laddu - Soya Laddu

Soya Laddu

Soya laddu – a sweet delicacy made with Soya flour, jaggery and ghee.
0 from 0 votes
Total Time: 30 minutes
Course: Dessert
Cuisine: Indian
Keyword: laddu, soya


  • 1 cup Soya Flour
  • 3/4 cup Jaggery Powder
  • 1/4 cup Glucose Powder
  • 1/4 cup Milk Powder
  • 3 tblsp Ghee
  • 10 Cashew nuts
  • 1/4 tsp Cardamon Powder


  • Heat a pan under medium flame.
  • Add 1 spoon of ghee and roast the cashew nuts, and other nuts if using, until golden brown. Remove and keep it aside.
  • To the same pan, add the soya flour along with the remaining ghee and roast until you get a good aroma.
  • Add the jaggery powder, glucose powder, milk powder, cardamon powder, and roasted cashewnuts (& other nuts or raisins) to the soya flour.
  • Stir well until you see the Jaggery mixed in evenly and remove from flame.
  • Hold them together using ghee and make small balls. You can add a few spoons of milk to help in binding.
  • Tasty Soya laddu is ready.