Open Toast With Egg, Spinach And Tomato

Make your breakfast healthier and delicious with this open toast with egg, tomato and spinach. This dish gets ready in few minutes and it can be cooked in a jiffy. Always have it hot with your favorite ketchup and carrot tomato soup.

Open toast with egg, tomato and spinach

Open toast with egg, tomatoes and spinach is a healthy and easy to make recipe either for breakfast or during the evening 6’0 clock hunger time. If your kids don’t eat spinach, make this yummy dish and keep it on the dining table. Children will automatically get attracted to it due to the superb looks. My not so small daughter loved this toast and even told me to make some more.

Open toast with egg, tomato and spinach

The combination of spinach, tomatoes and eggs make this sandwich a nutritious one. Eggs are loaded with protein, spinach is loaded with iron and tomatoes with vitamins.
Ingredients:                                        Prep. Time: 20 minutes, serves: 2
2 bread slices
2 eggs
15 spinach leaves, chopped
1 medium sized tomato, sliced
1 teaspoon black pepper powder
1 teaspoon red chilli flakes
4 tablespoon oil
Salt to taste

1) Heat a skillet and add 2 tablespoon oil.
2) When the oil gets heated, add the tomato slices one by one and fry them for a minute.
3) Remove and keep it on a separate plate.
4) To the same skillet, add the chopped spinach leaves, a pinch of salt and fry till the spinach leaves wilt.
5) Remove and keep it on a plate.
6) Now place the bread slices in the same skillet and gently toast them on both sides. Remove and keep aside.
7) Crack open an egg in the skillet and fry till the white gets cooked.
8) Sprinkle half teaspoon black pepper powder and some salt to taste.

To prepare the open faced toast:
9) Divide the cooked spinach in two parts.
10) Place a toasted bread slice on a plate. Spread one part of cooked spinach on the bread slice.
11) Top this with 4 cooked tomato slices, placing one slice in each corner.
12) Now place the half fried egg on top of the tomatoes.
13) Garnish with half a teaspoon of red chilli flakes.
14) Repeat the process for the other egg by using the other part of spinach and remaining tomatoes.

Serve with tomato sauce and a glass of juice.

Also check onion parmesan toast recipe and French toast.
Check sandwich recipes, here. 

Open toast with egg, tomato and spinach
Open toast with egg, tomato and spinach

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Caramel Chunkies Pudding

Caramel Chunkies Pudding is another successful experiment I did in my kitchen today. The end result was yummy and my family was full of praises for me. The addition of Britannia Good day chunkies gave this dessert a unique twist. The taste of these crumbly cookies turned this pudding into a delicious surprise due to the chocolate chips in it.

Britannia Good Day Chunkies are sold in packets of Rs.50/- and Rs.30/-. I purchased 2 boxes of Rs.50/- which had 6 chunkies in each. Each and every chunkie was internally packed in air-tight plastic bags. This ensures that the freshness and crunchiness lasts till you open the packet and bite into it. The first bite made me fall in love with it as it just melted in my mouth. They are absolutely yummy cookies overloaded with chocolate chips. 

Who said that cookies can only be eaten at tea time or only when hungry? You can add them to your desserts or milkshakes and whip up an exciting dish with them. You all too can become #ChefsWithChunkies . By the way, do you know that the hosts of MasterChef Australia are coming to Bengaluru? Ok, let me tell you something. I met the celebrity Chef George Calombaris last year at J W Marriott for an event and even tasted the food that he cooked. I want to tell you all that he is awesome and getting to taste the food cooked by him was a dream come true. I am sure you guys also want to meet the hosts of MasterChef Australia. 

So hey Chunkies lovers! Create a dish with Chunkies and stand a chance to meet the amazing hosts of Master Chef Australia! 

Here's what you need to do: 

Step 1: Make an amazing dish with Chunkies 

Step 2: Upload a picture of the dish with a Chunkies pack on your Facebook/Twitter/Instagram account with #ChefsWithChunkies. Also, put up your recipe as a note on Facebook or on your blog and share the link in your entry. 10 lucky winners stand a chance to meet the MasterChef Australia hosts in person on the 4th of June, 2016! 

For contest terms & conditions, visit us at

Here is my Chunkies recipe: Chunkies Caramel Pudding

Ingredients:                                      Prep. Time: 60 Minutes, Serves: 4
3 eggs
6 Britannia Good Day Chunkies
5 tablespoon sugar
1/2 teaspoon vanilla essence
1/2 teaspoon instant coffee
1 cup milk
1 tablespoon tutti-frutti
1/2 teaspoon salt
2 tablespoon sugar for caramel

1) For making the caramel, warm a small flat round utensil and spread 2 tablespoon sugar on it. Let the sugar melt. Spread the melted sugar around by moving the utensil. Let it cool down. When it cools it will become hard.
2) In a mixing bowl, add eggs and beat them.
3) Add sugar and whisk until sugar dissolves.
4) Add essence and instant coffee and mix well.
5) Add cold boiled milk and mix well.
6) Add salt and mix.
7) Crush the chunkies one by one and with hands. Do not powder them.
8) Add the crushed chunkies to the egg and milk mixture.
9) Add tutti-frutti and gently mix.
10) Now spread this over the caramel. Cover the utensil with an aluminum foil and keep it in pressure using a double boiler method. In double boiler method, add 1 cup water to the pressure cooker and then keep this container inside. Switch off the gas after 6-7 whistles.
You can also steam this is egg-milk and chunkies mixture in a steamer or rice cooker.
Take out the pudding from the cooker after it gets cooled and keep it in the fridge.
11) Serve chilled by topping with some tutti-frutti.

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Johnson Market, Bangalore - A Heaven For Street Food Lovers

Whenever I visit places, I love to discover the local food. I have been to some famous domestic and International destinations on vacations and have always tried to discover the local food. Ever since I settled in Bangalore, I was always on a discovery of local eateries and Bangalore street food. My husband’s friend introduced me to VV Puram which is famous for street food. Some people also call it Chat Street. As much as I love burgers and pizzas, I love kachoris, chicken rolls, kebabs, shawarma rolls, puffs or patties, samosas, kachoris, bhel puris, pav bhaji, mirchi bhajji’s and more.

Mirchi Bhaji

During my first job at Kormangala, I once visited Johnson market which is located in a narrow lane near Richmond Town and Hosur Road. It is close to M G Road as it is in a very Central location. Johnson market was established in 1929 and is named after a British servant. It was known as Richmond Town market before being called Johnson Market.

Johnson market, Bangalore is famous for street food like kebabs, Shawarma rolls, beef biryani, seekh kebabs on skewers, egg puffs, etc. and is crowded on evenings, especially on the weekends. Young and old, all love to hangout at Johnson market not just due to food, but also to buy vegetables and grocery. You can also find the freshest fish being sold here. The place is very popular for shopping in that area near Richmond Road.

Just like the non-veg food, veg food is also good here. The samosas and mirchi bajjis are just awesome. They are always served hot and crispy and are always in demand. Samosa is my favorite snack and I love to have it with a cup of tea.

street food Bangalore

Some popular eateries here are Fanoos, Khazana Food Paradise and Siddique Kabab Corner.

Fanoos is famous for chicken rolls, shawarma rolls and kebabs. Since it sells very yummy food at affordable price, this place is always filled with youngsters. I have heard that beef rolls and veal kebabs are popular here. I don’t eat anything other than Chicken and fish in non-veg and hence I cannot comment much on that part.

Khazana Food Paradise is a popular biryani joint. I heard that this place served the best beef biryani in town. The chicken kebabs are tastiest. So if you care a bit less about the look and feel of the restaurant, you should try eating at this place.

Siddique Kabab corner is another popular place to find the best seekh kababs and phal. This place is open even late at nights and is ever crowded. People pick their kebabs and take-it away or sit on their bikes and in their cars and eat as there is hardly any sitting arrangement here.

So if you love non-veg specially beef, you should visit Johnson market. A food walk at this place can be quite exciting as you get to discover food joints and taste different types of dishes. Though the place is not very clean and looks unhygienic, this place is a heaven for street food lovers. I would suggest, every foodie to visit this place and try the different food options here. You will get to try different types of Bangalore street food recipes :)

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Egg White Sandwich

Boiled egg white sandwich is another healthy snack or breakfast option which you can make in a jiffy. I first had this sandwich in my office cafeteria and since then I just love it. Whenever I have the sandwich I always ask them to make it without egg yolk as I love it that way. You can also include the egg yolk.

boiled egg white sandwich

I made this sandwich without egg yolk to reap maximum health benefits. Addition of cheese is optional. You can replace cheese with 2 tablespoon mayonnaise too. 

Eggs are rich in proteins and this ensures that your every bite into this sandwich is full of protein. If you are making this for children and if your child loves egg yolk, please feel free to include it along with the egg white.

egg sandwich

This sandwich can be served along with tea or juice when you have guests in the evening or for those kitty parties. I love to have this sandwich with a cup of South Indian filter coffee.
Ingredients:                                              Prep. Time: 30 Minutes, Serves: 1
2 Eggs, boiled
3 bread slices
½ medium sized onion, julienned
½ teaspoon black pepper powder
1 cheese slice, cut into pieces
2 tablespoon butter
Salt to taste

1) De-shell the boiled eggs and separate the egg yolk.
2) Cut the egg whites into small cubes.
3) To a mixing bowl, add the egg white cubes, julienned onions, cheese, black pepper powder and salt. Mix well.
4) Now let us prepare the sandwich.
5) Apply butter on the bread slices.
6) Take a slice of bread and spread some egg white and onion mixture on it.
7) Top this with another slice of bread.
8) Again spread some more egg white and onion mixture on this.
9) Close this with the third bread slice.
10) Grill the sandwich till the top most bread turns brownish.
11) Cut into triangle and serve with ketchup and glass of coffee or juice.

Click here for Carrot and peas sandwich, corn cheese sandwich and onion parmesan toast recipes.

boiled egg sandwich
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Mango Dosa | Mango Crepes

Mango Dosa, yes mango dosa, you heard it right. This is a recipe which my hubby innovated. So, giving the whole credit to him. Initially when he told me to make a mango dosa, I wondered what he is talking about and how will it taste. I actually laughed at the idea. But then he actually made it... right from scratch and told me to taste it. Yumm... it was really yummy.

Now he said that he wants to see it on the website so that he can show to his friends what he did in my kitchen today. There are few more recipes which he has contributed, this being the best. Mangoes as you know are rich in vitamin A and several other vitamins. You should always consume the fruits which are in season. So this mango season, do try mango dosa. I am sure you will just love it like anything.

Making a mango dosa is simple. First make a dosa like how you normally do and over it spread delicious mango puree. If your mangoes are not sweet, you can add sugar to it. The result is delicious. Your kids will just love it.

So if you are a mango fan like my hubby and me, do try this innovative recipe from my kitchen. Don’t forget to share the pics with me.
Ingredients:                            Prep. Time: 20 minutes, Makes: 7-8 dosas
1 cup dosa rice
1/4 cup urad dal / black gram
1 teaspoon methi
Water as required
1 tablespoon salt

For the mango puree:
4 mangoes
1 teaspoon sugar (optional)
¼ teaspoon cardamom powder (optional)


1) Soak the rice and urad dal for 4 to 6 hours. Into this add methi too.
2) Grind the rice and dal in mixer adding adequate water.
Start with little water and gradually increase the water to make a thick batter.
4) Leave this overnight for fermentation.
5) After it gets fermented add salt and mix well.

6) To make mango puree, wash the mangoes, peel and make a puree.
If the mangoes are not very sweet add sugar as per your taste.
Add cardamom powder if you wish.
7) Take a non-stick pan or tawa and heat it well.
8) Take enough batter and spread well.
9) Keep the flame on medium for 4 minutes.
10) Sprinkle 1 teaspoon of oil on top (optional).
11) Spread mango puree all over the dosa using a spatula.
12) Wait for another 5 minutes until the bottom part turns brown or the edges start losing the touch with the pan. By this time, the puree will lose its water and get dried.

Note: Do not turn/flip the dosa over the other side.
Eat it while it is still hot.

For more recipes with mango, click here.
Also check coriander dosa, dill leaves dosa and moong dosa recipes.
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Mooga Gathi | Goan Style Sprouted Green Gram In Coconut Gravy

Moong Gathi or Mooga Gathi is a traditional Goan dish usually served in temples. This dish is made using green gram or moong sprouts in a delicious coconut gravy which is tempered with mustard leaves and curry leaves. This is a pure veg dish made without using onion and garlic. Yet this dish tastes so delicious that you will want to eat more. This dish is also made on special occasions like Pooja and festivals where we eat pure veg food. It tastes best with pooris, but some people love to eat it with rice.

moogachyo gathi

In Goan temples, pure veg food without onion and without garlic is served on special occasions. People sit in a line on the floor and are served food on banana leaves. The curries are normally carries around in steel buckets and served to everyone in a line.

sprouted moong curry

Moong sprouts are extremely good for health. They are rich in proteins and loaded with vitamins and minerals. They help lower cholesterol and reduce weight.

Ingredients:        Prep. Time: 30 Minutes (excluding soaking time), serves: 4
½ cup sprouted green gram/moong
6 tablespoon coconut, grated
5 black peppercorns
3 Kashmiri dry red chilies
1 teaspoon coriander seeds
1 teaspoon turmeric powder
1 marble sized ball of tamarind
½ teaspoon mustard seeds
8 – 10 curry leaves
Pinch of asafoetida
1 teaspoon jaggery, grated
2 teaspoon oil

1) Sprout the green gram by soaking in water and then next day drain the water. Keep it covered in a big strainer or muslin cloth. On next day sprouts will start appearing. You can remove the peel of sprouted green gram by rubbing it against each other with your hands.

2) Pressure cook the sprouted green gram by adding 2 cups water. Drain and retain the water. This water can be later added to gravy.

3) Grind the grated coconut, coriander powder, turmeric powder, red chilies, tamarind and peppercorns to a paste.

4) Heat a kadai and pour the gravy in it. To this add the sprouted green gram. Add 3/4th cup water specially the one retained after pressure cooking the green gram to make the gravy thin.

5) Add grated jaggery and stir well.

6) Simmer for 10 Minutes and switch off the gas.

7) In a tempering pan, add 1 teaspoon oil. When oil gets heated add mustard seeds. When mustard seeds flutter add asafoetida and curry leaves. Add this tempering to the sprouted green gram curry and cover the kadai.

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Living A Mexican Dream At Hard Rock Cafe

Last month my husband had been to The USA for a business trip. When he returned back he told me all the things that he did there. Apart from visiting few of his friends, he also went and purchased some props for me for my food styling. But there was one thing he kept speaking about. That was the Mexican cuisine which he tried there. Mexican cuisine tastes and looks similar to Indian cuisine. 

Mexico lies on the border of west USA. It is a beautiful and colourful country with delicious and colourful food, great music and awesome culture. The cuisine is known for its variety of spices and intense flavors. Since the local climate and geography is different, the Mexican food varies by region. My husband told me lot about tacos, quesadillas, enchiladas, burritos and more. Ever since he told me about the Mexican food, I have been longing to eat and taste it and I always dream about the same.

One fine day I saw on social media that Hard Rock Café has spiced things up with Taste of Mexico Menu which is inspired by authentic ethnic flavors. After little more inquiry I realized that all the outlets across India have geared up to take food lovers like me on a Mexican delicacy sojourn. This distinguished international brand is kicking things up a notch and paying homage to classic Mexican cuisine and cocktails with their new Taste of Mexico menu! There are special experiences like “sing for your supper” karaoke nights which gives a Mexican experience. I heard that there will be a grand fiesta night of fun and salsa on 28th May 2016. I am eagerly waiting for it.

All the way from USA my husband used to send pictures of different Mexican food on whatsapp and I was longing to eat the same. The foodie in me would never rest in peace until I tried some authentic Mexican cuisine. I was very happy to see various dishes, cocktails and mocktails being served at the Mexican festival. When I saw the menu , I saw that it included everything that my husband told me right from tacos to quesadillas to irresistible mains.

Off I went to Hard Rock cafe and tasted most of the things, clicked pictures and sent them back to my hubby to show that all these things are now available in Bangalore too.

The new Mexican menu features lots of dishes like Mexican street corn salsa, Vegetarian taco, Samosette of spicy corn and cheddar cheese which is crispy phyllo triangles filled with corn mixed spices and oozing cheddar cheese with tangy pesto mayo. This dish is similar to samosas except for the cheese. Albuquerque - Vegetarian Burrito which is Flour tortilla with smoked chipotle ranch, topped with shredded lettuce, crispy potato pops, south west refried beans, sweet chili, Mexican rice, mixed cheese, roasted vegetables, served with spiced fries & tangy salsa.

I tried the following:

Mexi - Cali Spiced Cottage Cheese BBQ Skewers which is skillet of BBQ glazed & spice rubbed cottage cheese skewers, served over chimi churi spiced fajita onion & peppers was yummiest veg starter.

Char grilled chicken tenders marinated with Tex-Mex spice rub & tangy marinate, served with honey mustard dip I just loved the Tex- Mex Spiced - Char Grilled Chicken Skewers.

Chicken Tinga Tacos with shredded chipotle chicken, tomatillo salsa, queso, avocado, picante sauce and cilantro were awesome.

Fiesta Chicken Quesadillas made of Chicken al pastor, grilled pineapple, picante sauce, chipotle paste, mixed queso and cilantro. This is served with a side of sour cream.

Apart from this lots of mocktails are also served. I and my friends tasted the following:

Troublermaker – made of hot Jose Cuervo Especial Silver Tequila, Jalapeno bits, Cointreau.

Diablo made with Fruit of the season - Mango, cucumber, Jose Cuervo Especial Silver Tequila topped with Ginger beer.

Amigo made with Blue berry crush, luxardo sour cherry liqueur, Jose Cuervo Especial Silver Tequila & a hint of orgeat.

Cranberry & lychee margarita made of Freshly squeezed lime juice, Jose Cuervo Especial Silver Tequila, lychee, Cranberries & Hard Rock Cafe's secret ingredient Split over rocks.

Everything was so good. With this I can now live on my dream of eating a fiesta of savory, zesty and fiery food. Thanks to my husband for telling me about the Mexican food and bringing out the urge in me to try the same. Now that Hard Rock Cafe has introduced the menu, my Mexican dream has come true. I don’t have to travel all the way to the states or to Mexico to try the same :)

Note: The pictures in post have been shared by Hard Rock Cafe team.

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Egg Butter Masala

Egg butter masala or Egg makhani is similar to paneer butter masala. The dish turned delicious and is a must try for any special occasions. Butter masala is a delicious creamy curry which is mildly spiced. To the same gravy you can either add paneer and make paneer makhani or boiled eggs or marinated chicken too and make butter chicken.

Since it is mildly spiced, it can even be given to kids along with jeera rice or rotis. The creaminess to this gravy comes due to the addition of cashewnuts. You can even add fresh cream instead of cashewnut paste. This dish is ideal to serve for dinner parties along with jeera rice or butter garlic naan.

Eggs are rich in protein and vitamins and hence this creamy yummy curry is ideal to serve not just to kids, but to everyone in your family. Weight watchers can discard the egg yolk while eating the dish.
Ingredients:                                              Prep. Time: 60 Mins, Serves 2
4 eggs
2 medium tomatoes, finely chopped
2 medium onions, finely chopped
6 garlic pods
1/4 inch ginger
1 bay leaf
1 teaspoon red chili powder
1 tablespoon garam masala
1 teaspoon kasuri methi
20 cashewnuts
6 tablespoon butter
1 tablespoon ginger garlic paste
Salt to taste

1) Soak cashewnuts in hot water for 30 minutes. After 30 minutes drain the water and retain the cashewnuts.
2) Boil the eggs and after cooling, crack and discard the shell.
3) In a kadai, add 2 tablespoon butter.
4) After butter melts, add onion and fry till onion turns pinkish. Add tomato and saute till tomato turns mushy.
5) Add garlic, ginger and saute till raw smell of garlic goes away.
6) Add the boiled cashewnuts and mix.
7) Switch off the gas. After cooling, grind the sauted onion tomato mixture by adding 1 cup water.
8) Strain this gravy by passing through a strainer. While passing through a strainer, take a spoon and keep on pressing the contents against the strainer. 9)Let the entire gravy pass through. Only seeds of tomato will remain on strainer as a residue which you can discard.
10) Heat the kadai again, add 1 tablespoon butter.
11) Add bayleaf and ginger garlic paste and fry for 1 minute.
12) Add the gravy and mix well.
13) Add 2 tablespoon butter and simmer the gravy for 10 minutes.
14) Add chili powder, garam masala and kasuri methi and mix well.
15) Finally add the boiled eggs and simmer for 5 minutes.
16) Add salt to taste.
17) Garnish with chopped coriander leaves or fresh cream if you wish.

Check here for more recipes with egg.
Check here for other gravy recipes.
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Banana Fritters In Rabdi | RasMalai With Banana Fritters

Banana Fritters With Rabdi is another innovation I did in my kitchen today. Rabdi or Rasmalai is a delicious dessert made with milk which has been simmered for long time and reduced to half. Rabdi is also known as Basundi in some places. The thickness of rabdi depends purely as per your choice. Banana fritters are made by deep frying batter coated banana slices. When you combine the two, the end result is just yummy. You can enjoy the crispiness of banana fritters in delicious creamy rabdi. I have used Fortune VIVO Diabetes-Care oil in this recipe to deep fry bananas.

banana fritters in rabdi

Not just old, but even children get diabetes. I am worried as I am in high risk of developing diabetes as both of my parents are diabetic. It is better to take precautionary actions before getting diabetes like doing exercises and eating food regularly on time.

banana fritters in rasmalai

Fortune VIVO diabetes-care oil is not just for diabetic but for everyone at home. Normally when people get diabetes they stop eating desserts. . I know a close friend of mine who stopped eating desserts when he got diabetes. They also stop eating deep fried stuff. Some people also don’t eat bananas. Bananas can be eaten by diabetics as they are good source of fiber, vitamin C and potassium. They have carbohydrates just like any other fruits. So diabetics can always eat banana to give the much needed boost but within a limit and especially after meals. Anything in access is anyways not good. Every fruit has carbohydrates, so eating them within certain limits is advisable.

banana fritters in rabdi

Today’s dessert is made with banana and diabetics will love to have it after their meal. Remember that desserts are always had after a meal. Diabetics follow rigid diets that focus on what you can’t eat. Smart food choices can make a healthy diet delicious and exciting too.

Fatty foods are essential for the body whether or not we are diabetic. We just need to choose the right one. Fortune VIVO Oil is a smart choice for everyone including the health conscious people. It is rich in anti-oxidants like sesame lignans, α-γ tocopherols, γ-oryzanol and tocotrienols.

banana fritter

Tocotrienol and Oryzanol present in this oil improves insulin sensitivity in type-2 diabetes mellitus. Sesamin present in the oil has a property that helps control high blood pressure and improves the efficiency of anti-diabetic medications. Fortune VIVO Diabetes-Care Oil is completely devoid of Tran’s fat too.

The oil can be bought in different pouches. I received a 5 liter plastic can of Fortune VIVO Oil which costs Rs.675/- There is a seal on the mouth of the can which protects it from leakage and preserves freshness of the product.

banana rabdi

The oil smells slightly like sesame oil, but it goes off after heating or cooking. It has high smoking temperature and is very stable. Taste of food is not altered in anyway by the oil and food continues to taste as expected. This oil perfectly blends with all types of curries and is suitable for cooking and frying too. Never consume this oil raw, it should be used as a cooking medium. The deep fried banana fritters in rabdi was really awesome and you all should give it a try.

Ingredients:                                       Prep. Time: 1 hour, Serves: 4

2 Bananas, peeled and cut into thick slices

For the batter:
1/2 cup whole wheat flour
1/2 cup corn flour
1 cup water
4-5 cardamom pods, peeled and crushed
A pinch of baking soda
A pinch of salt

For deep frying:
1 cup Fortune Vivo Oil

For Rabdi:
1 liter milk
3 tablespoon sugar / sugar free sachets
5 cashewnuts
5 almonds
5 pistas
Few strands of saffron


Let’s first make the rabdi ready.
1) Pour the milk in a deep heavy bottom pan and start boiling it on low heat. When the cream starts forming on the milk, stir and mix it in the milk. Occasionally (every 5 Min's) stir the milk in the pan. If the cream sticks to the sides, gently scrape it from the sides and mix it with the milk in pan.

2) You will need a deep bottomed pan because the milk has to be boiled till it reduces to half of the original quantity.

3) When the boiling process is going on de-shell the pistachios. Slice the cashewnuts, almonds and pistas.

4) Microwave the pistas, cashewnuts and almonds slivers in 1/4 cup water for 30 seconds. Let it cool. 
You can even soak the dry fruits in hot water for 15 minutes.

5) Soak the saffron strands in 2 tablespoon milk so that the saffron flavor gets infused in the milk.

6) Do not forget to stir the boiling milk every 4-5 Minutes, while keeping the other ingredients ready.

7) Once the milk reduces to half the original quantity, mix sugar and stir. 
Add the saffron infused milk to the boiling milk.

8) Now stir this continuously for another 10 Minutes taking care that the milk does not stick to the bottom of the pan.

9) Let the rabdi cool down.

10) While the rabdi is getting cooled, make the banana fritters ready.

11) Take a mixing bowl and add the both the flours. To this add water, little at a time to make a thick batter. Add baking powder, crushed cardamom powder and salt and mix well. Keep it aside for 10 minutes.

12) Heat a kadai and add 1 cup Fortune VIVO oil to it.

13) When the oil gets heated, coat every banana slice with batter and gently drop it in the oil.

14) Deep fry it till it turns golden brown.
Do this for all other banana slices.

15) Drain this on a kitchen towel.

16) After the rabdi and banana fritters cool, take a serving bowl.
Add the banana fritters to it and pour the rabdi over. You can even add one banana fritter to a small serving bowl and top it with 2-3 tablespoon rabdi and serve it in smaller portions.

17) Serve chilled.

banana fritters in rabdi

“I’m creating a dish using Fortune Vivo Diabetes-Care Oil for the #MakeIndiaDiabetesFree activity at BlogAdda.”

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Palak Puris | Spinach Pooris

Make your regular puris attractive by making these delicious and attractive whole wheat palak or spinach puris. These puris turn naturally green due to the addition of palak puree. Just mix palak puree in whole wheat flour and make a soft pliable dough. Use this dough to make puris.

spinach pooris

Spinach is highly rich in nutrition. Consumption of spinach regularly protects us from certain types of cancers, promotes bone and brain health, maintains blood pressure and since it is rich in vitamin A it also protects eye health. Apart from this spinach is good for skin and since it is rich in iron, it can be used to treat anemia. 

Also I have used Vivatta whole wheat flour chakki atta. Whole wheat flour is healthy as it is loaded with vitamins, fiber and proteins which improves health.

palak puris

It is easy to attract children to eat these nutritious puris with shrikhand or kheer. You can even pack it in their snack box or lunch box.
Ingredients:                                Makes 15 puris, Time Taken : 45 Minutes
1 cup Vivatta Chakki Whole Wheat Flour
20 long palak leaves, chopped
¼ inch piece of ginger, peeled and chopped
1 green chili, chopped
1 teaspoon cumin powder
1 tablespoon water
2 tablespoon oil

For frying the puris:
1 and ½ cups oil
Salt to taste

1) Boil the chopped palak, ginger and green chilies together.

2) After boiling, spread it on a strainer for 30 minutes and let all the water get drained.

3) After cooling, take the boiled contents from the strainer and add to a mixer and make a thin puree. Do not add water, just make a puree.

4) In a mixing bowl, add Vivatta whole wheat flour, palak puree from the mixer, 2 tablespoon oil, cumin powder and salt and mix to make a soft pliable non-sticky dough. 

5) Add 1 tablespoon water only if the dough is very hard. Remember that palak will release water.
Keep the dough covered with a muslin cloth for 30 minutes.

6) After 30 minutes again, mould the dough and make small marble sized balls.

7) Dust the rolling table with little whole wheat flour and flatten the puris with a rolling pin. The width of the round puris should be ideally around 2 and ½ to 3 inches.

8) One by one flatten all the balls into small thick puris and keep them ready on a separate plate.

9) Heat a kadai and add oil. When oil gets heated, gently add a flattened puri.

10) Using a frying spoon or slotted spoon gently press the puri, put some hot oil on top and move in a circular way. 

11) You will notice that the puri gets puffed and rises up. At this point, turn it to the other side and fry till it turns golden brown. Do not keep the puri in oil for more than 2 Minutes else it will become brittle.
Drain it on kitchen towel.

12) Continue the deep frying process for all the other flattened puris.

Serve them hot with amrakhand or chana masala.

palak pooris

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