Sabudana Kheer With Mango And Chia Seeds - Dessert With A Twist

Now that summer has set in, various types of exotic fruits have arrived in the market. One such fruit is Mango. Mango is the king of fruits and nothing beats the taste of Alphonso Mango. Mangoes can be eaten in any form. Add it to your curries and make them more delicious or whip it into a refreshing milkshake.

I love to experiment with food, especially with the seasonal produce. It was my parents wedding anniversary. I made sabudana kheer. Dad got home 2 kgs of alphonso mangoes. I gave a twist to the regular sabudana kheer by adding chopped alphonso mangoes to it and made it healthier by topping it with chia seeds.

So isn’t it a low calorie and a healthy dessert? Serve it chilled. This dessert is perfect to beat the summer heat. So did you like this foodventure? Giving a twist to the regular dessert is a #video.
foodventure. To know more about a foodventure, check this
Ingredients:                       Prep. Time: 45 Minutes, Serves:4
500 ml milk
1 cup sabudana/sago
4 tablespoon sugar
5-10 cashew nuts
3-4 Almonds
1 tsp elaichi powder/5-6 cardamom pods
1 mango, peeled and cubed
1 tablespoon chia seeds
A pinch of salt

1) For making this kheer/payasam keep everything ready.
Soak chia seeds in 1 tablespoon water for 30 minutes.
Wash the sabudana, drain the water and keep aside for 30 minutes.
2) Crush the dry fruits - cashewnuts and almonds and microwave them in 1/2 cup water for 1 minute. This ensures that the dry fruits become soft.
If you don't have a microwave, boil the crushed dry fruits in 1/2 cup water for 10 minutes. Switch off the gas/heat and let the dry fruits remain in hot water.

3) If you do not have elaichi powder, crush the elaichi pods and powder the elaichi seeds using a mortar and pestle.

4) Add sabudana to ¼ cup water and let it get cooked. It will look like pearls after boiling.
5) Then add the milk to the pan with boiled sabudana pearls.
6) After milk gets boiled add sugar and mix well.
7) Add elaichi powder and dry fruits, mix and switch off the gas.
8) After kheer completely cools down, add chopped mango cubes and top it with soaked chia seeds.

Note: You can increase/decrease the sugar quantity as per your taste. You can add a few strands of saffron to add more taste and little color too.

Serve the dessert chilled. You might be wondering how this dessert will taste when mangoes are added to it and which is topped with chia seeds. Believe me, it tasted yummy. My Dad loved it. Mom said that it is a great idea to add fruits to regular desserts and to give it a twist. This foodventure was a success in my kitchen. You too have some foodventures? Tell us your favorite foodventures HERE. And remember that if your foodventure gets selected, you stand a chance to get featured in a video with MasterChef Vikas Khanna and Food expert Vir Sanghvi. So hurry up :)

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Futi Kadi | Phuti Kadi | Khuti Kadi | Goan Kokum Kadi

Futi Kadi or Phuti Kadi is a kokum kadi made with kokum (sol) and water. Since no coconut milk is added to this kadi, it is called futi. You can call this as sol kadi without coconut milk. This drink is very good for digestion. Normally Goans have sol kadi with coconut milk or this futi kadi at the end of a meal just like how in South India people have curds.

This kadi is also a very good summer drink as kokum is a body cooler. You can make it in the morning, refrigerate it and keep on sipping it throughout the day. Green chilies are added to the kadi to enhance the flavour, but most people discard it while drinking. Serve the futi kadi with rice or simply drink it at the end of a hearty Goan meal.

Make sure to prepare this kadi with fresh kokum. Fresh kokum can be found in abundance in Goa during the summer season. The kokum fruits are plucked from trees, deseeded and the skin is sun dried. Later the kokum petals can be stored for upto an year by applying salt to it. We add this kokum to various types of curries to impart beautiful color and sour flavour to the curries.

Health benefits of kokum are plenty. They are mostly used treat acidity and digestion issues. It also helps in weight management.
Ingredients:                                            Prep. Time: 30 Mins, Serves: 4
2 cups warm water
10 kokum petals
2 tablespoon coriander leaves, finely chopped
1/4 inch or 2 pinches asafetida
1 green chili, slit and chopped
1/2 teaspoon sugar
1/4 teaspoon salt

1) Take the kokum petals in a plate and sprinkle 1/4 teaspoon salt on it.
2) Now soak these kokum petals in warm water for 30 minutes.
3) After 30 minutes, add the other ingredients and stir well.

For other Goan recipes, click here.
For sol kadi with coconut, click here.

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Sweet And Spicy Apple Chutney

I stopped getting store bought jams ever since I started making jams and preserves at home. I want my child to eat healthy food. She eats a chapatti everyday and she wants jams or chutneys to have with the chapatti. Sometimes I make banana halwa or goad meil. Goad meil is sweet and spicy jam made with raw mangoes and jaggery to which some spices are added. The kid loves this chutney. Not just the kid, but everyone loves it and it is a traditional type of chutney that we make in Goa.

I grew up eating this Goad meil and still love it. Whenever someone visits Bangalore, my mom sends a bottle or two of this goad meil and we then enjoy our breakfast. Sometimes when I feel too tired to cook dinner, I just make chapatis and we have it with the sweet and spicy raw mango chutney.

But now I wanted to try something different. There are a dozen of granny smith apples lying in my fridge and I wanted to make something innovative with this. I asked my friend over whatsapp for a recipe and she suggested to make this yummy recipe. The recipe is Sweet and spicy Apple Chutney. You are wondering what this apple chutney is. When you can eat the apple by itself, then why to make a chutney and eat right?

This is what a foodventure is. I would like you all to check this video and know more about this
Ingredients:                                      Prep. Time: 20 Minutes, Serves: 4
2 granny smith apples, peeled, cored and finely chopped
1 medium sized onion, finely chopped
¼ inch ginger peeled and grated
2 tablespoon butter
2 tablespoon raisins
½ tablespoon lemon juice
½ cup apple juice
1 tablespoon sugar
¼ teaspoon cinnamon powder

1) Heat a skillet and melt butter.
2) Add onion and fry till onion turns pinkish. Add ginger and fry till ginger gets cooked.
3) Add apples and cook till apples soften.
4) Add apple juice and sugar and mix well.
5) Add lemon juice. Mix well and let it simmer for 10 Minutes.
6) Add cinnamon powder, mix and simmer till all the liquid gets absorbed.

You can store this jam in air-tight container in a fridge. It stays fresh for upto 4-5 days.

For recipes with apples, click here.
For chutney recipes click here.

So isn’t this a yummy sweet and spicy recipe? This is what a #foodventure is. You all wondered what this chutney will taste like, but my daughter loved it and everyday she has this for breakfast now. Yeah, sometimes we need to take risks in the kitchen and try dishes with ingredients we never thought. So friends, tell us, what your foodventures are HERE. If your foodventure gets selected you stand a chance to get featured in a video with MasterChef Vikas Khanna or food expert Vir Sanghvi.

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Saffola Masala Oats #CraveNoMore Event, Delhi

Last month I attended the #CraveNoMore event hosted by Saffola Masala Oats. The event was held in the heart of the Country – Delhi at The Grand, Vasant Kunj. Saffola Masala Oats has introduced 2 new variants namely Italian and Chinese and to celebrate the launch of these top food bloggers from the country were flown down to Delhi for a fun-filled and enriching gastronomic experience with gourmet chefs – Kunal Kapur, Saransh Goila and Shipra Khanna.

The Celebrity Chefs With Top 40 Food Bloggers
The excitement started building when we received a surprise box from Saffola Masala Oats which had some ingredients like cherry tomatoes, beans, capsicum, baby corn, spice mixes, a cup of oats, a spatula and chopsticks. 
The surprise box
Soon we 9 bloggers from Bangalore flew down to Delhi to experience a great culinary experience. A welcome drink which was a vegan milkshake made with oats was served. Soon the Fit Foodie panelists, Chef Shipra Khanna and Chef Saransh Goila held a masterclass where they went to create some unique and interesting recipes. Chef Shipra chose Italian Saffola Masala Oats, Chef Saransh Chose Chinese variant. Chef Shipra came up with delicious cottage cheese oats with yogurt and apple salad recipe and Chef Saransh prepared Chinese wraps.

Chef Saransh's Creation With Saffola Masala Oats Chinese Varian
We also got to taste both the Italian and Chinese Saffola Masala Oats. I loved the Chinese more than Italian. The Chinese was not authentic Chinese, but more of Indian-Chinese in taste. The 2 new flavours have been introduced to make snacking healthy and guilt-free. 

Saffola Masala Oats Chefs Choice Chinese Flavor has a spicy tangy taste, which comes from a mix of juicy corn, crunchy French beans and capsicum, leaving you with an authentic Chinese flavour.

Saffola Masala Oats Chinese Variant
Saffola Masala Oats Chefs Choice Italian Flavor is a delectable mix of green capsicum, spicy red chili flakes, oregano and a dash of pepper which gives it a cheesy taste with just the right amount of spice.

Saffola Masala Oats Italian Variant
During the event, Chef Kunal Kapur announced a two-phase competition with the 2 new variants of Saffola Masala Oats. Numbers were passed around and we all had to pick one. I got number 37. One by one numbers were called out and we food bloggers had to guess a secret ingredient which was hidden.

Stage Set For The Contest With A Hidden Mystery Ingredient
Whoever guessed the secret ingredient went ahead to participate in the cook-off. I was one among the lucky 24 to participate in the cook off which was held in MasterChef style. I got apple cider vinegar as a secret ingredient. We had to come up with our own unique recipe in few seconds, choose and pick our ingredients and cook at a live station.

Chefs On The Stage
Unfortunately, the station where I was cooking went out of current during the cook off. I finished all the prepping and kept things ready. After someone finished cooking from his station, I had to shift there and speed up with my recipe. I made Grilled eggplant topped with Saffola masala oats Chinese variant. 
Myself At My Workstation
My Creation - Grilled Eggplant Topped With Saffola Masala Oats Chinese Variant
Though I could not make it to top 6, I was happy that I was among the top 24 and got to experience a live cooking contest in MasterChef style :) .The 6 winners from phase 1 will go to phase 2 and participate in a food-truck in Mumbai.

The Saffola Masala Oats, is ideal to satiate one’s craving for a healthy snack as it is not only loaded with the health of whole grain Oats and vegetables but is also bursting with delicious international flavours.

The #CraveNoMore event ended with selfies with the celebrity chefs and some lovely goodies from Saffola Masala Oats. And offcourse, the best part was meeting fellow food bloggers :)

Selfie With Chef Kunal Kapur

Selfie With Chef Shipra Khanna

Selfie With Chef Saransh Goila

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Vaalchi Bhaji | Stir Fried Basale Leaves | Malabar Spinach Stir Fry

Vaalchi bhaji or Stir Fried Basale leaves is a healthy dish which we make in Goa. This is also known as Malabar spinach. This is a zero oil dish and the preparation is very easy. Just mix the ingredients, add water and cook it. The basale leaves are normally bland in taste. The addition of jaggery and red chili powder makes this vegetable a bit sweet and spicy in taste.

This green leafy vegetable is healthy as it is rich in iron and other nutrients. Regular consumption can be used to in preventing anemia. People who have iron deficiency should include greens in their daily diet. You can also try this red leafy amaranth stir fry and zero oil pumpkin stir fry recipes.

Serve this Malabar spinach stir fry with steamed rice, drumstick curry (sangacho ross), (kokum kadi) sol kadi and rava fried plantain (Kelyachyo fodi) and enjoy a delicious Goan vegetarian lunch.

Ingredients:                                 Prep. Time: 20 Minutes, Serves: 4
1 bunch vaalchi bhaji/ Malabar spinach / Basale leaves
1 medium sized onion, finely chopped
1 tablespoon grated jaggery
1 teaspoon turmeric powder
1 teaspoon red chili powder
2 tablespoon grated coconut
Salt to taste

1) Remove the leaves from the stem and wash them multiple times. Chop it into small cubes.
2) Take a kadai and add all the ingredients except turmeric powder and red chili powder.
3) Add 1 cup water to it and switch on the gas.
4) After 10 Minutes, mix all the contents of the kadai and again let it cook for 10 Minutes.
5) Add the turmeric and red chili powder and mix well.
6) Cook it covered till all water gets absorbed.
7) Add salt to taste.

For veg stir fry recipes, click here.

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Suran Tonak | Goan Style Yam Masala

Yam or suran is a tuber and this is normally found during rainy season. A popular dish is the Yam Tonak or Suran Tonak. Tonak is a gravy made with roasted grated coconut and spices and tastes delicious. Never eat this yam raw and always take care to cook it properly. I have added chickpeas to this gravy. You can even add white peas or green peas.

Suran recipe

It is important to soak suran in tamarind and water as it removes the itchiness. Apply coconut oil to your hands while cutting yam as hands might itch. They are a good source of energy, carbohydrates and dietary fiber. It is rich in antioxidants and is an excellent source of vitamin B-complex.

elephant foot yam curry

You can also try rava fried yam and they taste equally delicious. Try mushroom tonak or mushroom masala recipe.
Ingredients:                                     Prep. Time: 60 Minutes, Serves: 6
2 cups yam, suran, peeled and chopped
1 cup coconut, grated
1/2 cup Kabuli Chana / white chickpeas
2 medium sized onion, finely chopped
1 teaspoon turmeric powder
5 peppercorns
2 cloves
1 tablespoon coriander seeds
4 Kashmiri dry red chilies
1 marble sized tamarind
Salt to taste
2 tablespoon oil

For soaking the yam:
1 cup water
2 tablespoon tamarind paste
¼ teaspoon salt

1) Soak chickpeas in water overnight or for 6 hours in water.
2) Apply tamarind and salt to the yam and soak in water for 2 hours. This will remove the itchiness of the yam.
3) Boil the chickpeas, yam and ½ cup onion by pressure cooking them. Switch off the gas after 5-6 whistles and wait for the pressure to get released naturally. Drain and keep it aside. Retain the water.
4) Heat a kadai and add oil. When oil gets heated, add remaining chopped onion and fry. 
5) When onion turns pinkish, add peppercorns, cloves, coriander seeds and dry red chilies and mix well.
6) Add grated coconut and roast till coconut turns brownish and aroma of roasted coconut fills the air.
7) Switch off the gas. Add turmeric powder and marble sized ball of tamarind and stir. 
8) Let this roasted coconut and masala cool down.
9) After cooling down, grind it by adding 1 cup water(preferably the water in which yam and chickpeas were boiled) and keep aside. This makes the gravy.
10) Again switch on the gas and in the kadai, add boiled chickpeas and yam.
11) Over this pour the grinded gravy from the mixer.
12) Let it simmer for 15 Minutes. If gravy thickens, add some water.
13) Adjust salt to taste.
14) Garnish with chopped coriander leaves.

Serve with rotis, pav or phulkas.

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How To Make South Indian Filter Coffee And A Product Review of Tsakafi

Every Indian household wakes up to a cup of tea or coffee in the mornings. Most of the people in India are so much used to their cup of tea or coffee that if they do not have it as their first drink early morning, their day does not go well. I myself grew up to having a cup of tea 2 times a day. 

Method of making tea varies from one house to another. Some people boil water first, add tea leaves and then add sugar and milk whereas some people first boil milk and add tea leaves directly to it. Some people even add ginger, cardamom and spices to make a refreshing masala tea. In short they all cook tea in different ways. 

In Assam, tea is served without milk and sugar. They call it Tsa. Lime or honey or sugar comes only if requested. In Ladakh, they add lard and salt. They also call it Tsa, but it tastes like soup. In London, people add a spot of milk to their cup of tea or have it plain. 

Boiling tea with milk tastes great, but there are no health benefits. All the antioxidants get lost by "cooking" tea.Brewing tea is the best way to reap all the health benefits of it. Have you ever brewed your tea? In Goa, we make "futi" or "khuti cha" meaning tea to which milk is not added. This brewed tea without milk or black tea is very good for health as it is rich in antioxidants and accelerates metabolism. Same is the reason why I love having green tea everyday. I will be coming up with a separate post on Tsakafi green tea soon.

In many South Indian homes, people brew coffee early morning. I remember a colleague telling me, that her father in law gets up early morning and brews filter coffee every day. She wakes up to the smell of filter coffee. Today I will be sharing with you all, the method of preparing filter coffee. Believe me, filter coffee tastes much better than instant coffee. 

I received some samples of Tsakafi Tea and Coffee for review. "Tsa" means tea and "Kafi" means coffee. Their idea is to spread awareness on brewing tea and coffee and reaping maximum health benefits from these.

I received the following samples of tea:

Green Tea – I loved this tea. It is packed with medicinal properties. Rather than using sachets of tea which are loaded with preservatives for a long shelf life, I prefer to brew and drink this tea. This is ideal even for losing weight and promotes health.

Jasmine Leaf Tea – This is one of the best tea. Just brew it by adding few leaves in the infuser and add it to hot water. Drink it after 2 or 3 minutes. The divine smell of jasmine spells a magic. Ideal to serve along with a Chinese meal.

White Tea – Considered as the Kohinoor of teas. Simply seep it and have it without milk. The used leaves can be reused for eye pads to relieve stress.

Nilgiris Leaf Tea – The best leaf tea from the Western Ghats. Tastes best without milk.

Chamomile Leaf Tea – Another sophisticated stuff. Very refreshing when had without milk.

Nilgiris CTC Tea – CTC means cut, twist and twirl. You can add milk and sugar to this. Ideal for making your favorite masala chai.

Assam CTC Tea – Tastes best when had with milk and sugar. This is also ideal to make ginger tea or cardamom tea.

Darjeeling Tea – Known as Champagne of teas. Tastes best without milk.

I also received the following coffee sampless: 

Organic Coffee – This has 70 % coffee and 30% chicory. This coffee is ideal for making the traditional South Indian Coffee. 

Afficianado (coffee) – This is light, flavourful and aromatic. Tastes best without milk. 

KITB – KITB means Kick in the Butt. This coffee is strong. Extremely strong. It contains a blend of Arabica and Robusta coffee beans. This coffee is ideal to make cappuccino, latte or even cold coffees where you make it with milk.

They also sent a filter coffee stainless steel filter, plastic filter and steel filter for brewing tea. I really loved these filters. Brewing green tea directly is much healthier than brewing it from sachets. I would prefer using the metal infuser for hot teas and the plastic infuser for cold teas like ice teas.
The South Indian coffee filter looks like the following. It has a filter in the upper container where you add coffee, an umbrella like cover for the filter over which you add hot water and a lower container where the decoction gets collected.
You can purchase all these products, teas, coffees and infusers from their website – They also have an android app from which you can make your purchases. The tea and coffee products have a shelf life of 6 months as they are chemical and preservative free. Just store it as mentioned in air-tight containers. The tea and coffee products do come in resealable pouches.

Now let me to the recipe to make the famous South Indian filter coffee. This is what I learnt from my South Indian friends and neighbours.

Ingredients:                                         Prep.Time: 20 Minutes, Serves: 1
2 tablespoon filter coffee powder (I used Tsakafi filter coffee)
½ cup water
1 cup milk
1 tablespoon sugar

1) Add coffee powder to the filter in which coffee will be made in the upper container.
2) Add hot boiled water in the upper container above the coffee powder and close the lid of the filter.
3) The coffee decoction will seep in the lower container. This will take around 15 to 20 Minutes.
4) In a cup, add 1 cup of boiled warm milk and to this add 2 tablespoon of the decoction or as needed. Add sugar and stir.

Note: If you need strong coffee, add more decoction.

I have fallen in love with all the variants of Tsakafi tea and coffee. I recommend the Tsakafi products to you all as I personally loved them very much.

You can also download their android app and carry on your purchases.

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Chatpata Baby Potatoes | Stir Fried Tangy Baby Potatoes

Stir Fried Tangy and Spicy or Chatpata Baby Potatoes makes a yummy and delicious starter in the veg menu. This dish is very easy to make and is a winner for any occasion. My family loved these chatpata baby potatoes and this dish is become a favorite here.

baby potatoes stir fry

Consumption of potatoes aids bone health, manages blood pressure, maintains hearth health and also helps in weight management. They are rich in vitamin C and hence they are good for skin and for overall health. 

These chatpata baby potatoes can be served with pulao or jeera rice as a side dish. You can even serve it as a starter with pudina chutney.

chatpata baby potatoes
Ingredients:                                Prep. Time: 45 Minutes, Serves: 4
25 baby potatoes
2 teaspoon red chili powder
1 teaspoon turmeric powder
2 teaspoon amchur powder
4 teaspoon garam masala
4 tablespoon oil
1 tablespoon lemon juice
2 tablespoon ginger garlic paste
20 curry leaves
Salt to taste

1) Wash and pressure cook the baby potatoes. Drain the water. After cooling, peel the baby potatoes.
2) In a mixing bowl, add the spice powders namely chili powder, turmeric powder, amchur, garam masala, ginger garlic paste, lemon juice, salt and 2 tablespoon oil and mix well.
3) Apply this paste to the baby potatoes and let it marinate for 30 minutes. If you marinate for longer time, keep it in fridge.
4) Heat a kadai, add 2 tablespoon oil. When oil gets heated, add curry leaves. 5) After the curry leaves turn bright, add the marinated baby potatoes and stir fry them for 10 Minutes.
6) Adjust salt to taste. Remember that we had already added salt while marinating, so add salt carefully.

For recipes with baby potatoes, click here.

spicy baby potatoes

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Pindi Chole Rawalpindi Style

Rawalpindi style pindi chole is a dish made with chickpeas which belongs to the Rawalpindi region in Pakistan. Pind means village and Rawal is a region in Pakistan, hence the name Rawalpindi Chole.
Pindi chole is made with white chickpeas or kabuli chana, onion, tomato, ginger garlic paste and lots of spices. To enhance the color, we should add a black tea bag while pressure cooking the chana. You can also tie tea powder or tea leaves in a muslin cloth and add it to pressure cooker if you don’t have a tea bag. The addition of anardana and other spices like coriander seeds, chili powder, dry mango, turmeric powder and cumin makes this dish different from the normal chole and gives a spicy and tangy taste to the curry.

Pindi Chana

This dish is normally served as a dry curry. But if you need gravy, add little water to it. You can serve this dish with finely chopped raw onion and phulkas. Use it as a filling in wraps or sandwiches and pack in your kid’s lunch box.

Pindi Chana

Health benefits of chickpeas are plenty. Apart from being rich in fiber and protein, they also contain vitamins which are good for health. They also promote heart health and are good for digestive health as they are rich in fiber and protein.

Pindi Chana
Ingredients:                                     Prep. Time: 45 Minutes, Serves: 6
1 cup Kabuli chana / white chickpeas
2 medium sized onion, finely chopped
1 medium sized tomato, finely chopped
5 garlic pods
¼ inch ginger
1 green chili, slit
2 tablespoon coriander seeds
2 tablespoon anardana / pomegranate seeds
1 teaspoon cumin seeds
2 tablespoon cumin powder
2 tablespoon red chili powder
1 tablespoon turmeric powder
1 teaspoon amchur/dry mango powder
1 tablespoon garam masala
1 black tea bag
4 tablespoon desi ghee
Salt to taste

1) Soak chickpeas in water overnight or for 6 hours.
2) After soaking, pressure cook the chickpeas by adding ¼ teaspoon salt and a tea bag.
3) After pressure cooking, discard the tea bag, drain and retain water in which the chickpeas were pressure cooked. Slightly mash half of the boiled chickpeas and keep aside.
4) Dry roast the coriander seeds and pomegranate seeds. After cooling, add them to a grinder and powder them. Keep it aside.
5) Heat a kadai and add ghee. When ghee gets melted, add cumin seeds and let them crackle.
6) After the cumin seeds crackle, add onion and fry till onion turns pinkish.
7) Crush the garlic and ginger using mortar pestle and make a paste.
8) Add this to the onion in the kadai and saute till the raw smell of garlic goes away. Add green chili and fry for a few seconds.
9) Now add tomato and fry till tomato turns mushy.
10) Add turmeric powder, red chili powder, cumin powder, dry mango powder and garam masala and mix well.
11) Add the grinded coriander seeds powder and anardana powder and mix well.
12) Add the boiled chickpeas and mix well.
13) Add salt to taste.
14) Add 1 cup water (use water retained after boiling the chickpeas) and let it cook for some time.
15) After the gravy thickens, add salt to taste and mix well.
16) Garnish with chopped coriander leaves.

Serve it hot with finely chopped onion and phulkas.

Pindi Chana

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Snalthy Snacks - A Product Review

Last week I had been to my child’s school for PTM. There was a huge queue for uniforms and books collection. I was tired due to the queue and we reached home pretty late than we had expected. When I reached home, there was a cute surprise. There was a box of healthy snacks named Snalthy. There were 12 different packets for me to try. I was so happy to receive them as I got to snack on it instantly. Since I am health conscious, I do mind what I eat.

First impression was that these snacks are packed in individually in yellow coloured single serving packs. I glanced through the ingredient list and was happy to see that it did not contain refined sugar, refined oil, refined flour, hydrogenated fat, baking powder, baking soda, emulsifiers, artificial colours or artificial flavors. Most of them are made with whole wheat flour. They are not deep fried too. The ingredients are sourced from local farmers in Coimbatore and then they are roasted, toasted, baked and seasoned to perfection.

This initiative of #SnackMadeHealthy was started by 3 friends Arun Kamaraj, Aswanikumar, and Anbu Chelvan who one day realized the negative impact certain snacks on their health. Most snacks loose nutrients when they are deep fried and loaded with preservatives. 

This was the first time that I handed over some packets to my kid. Why to give her unhealthy food when I have a healthier alternative? The Snalthy snacks are sold online at and they are delivered free anywhere in India. You can shop by selecting the flavors, price, and whether you need for entire family or just for kids. They also have an option for selecting with egg or without egg. By the way, you can compare two items too.

They have special packages for all age groups from kids to teenagers to senior citizens. Yes senior citizens as they provide snacks for diabetic too. Snalthy is an initiative for healthy snacking habit. You can munch these guilt free munchies at any time of the day even between your meals.

My favorite out of the entire 12 was the Mexican chips. These were spicy but yummy and crispy. The Choco almond cookies are good too.  It had the fusion of cocoa with watermelon seeds which made a rich and real taste of cookies.

Cocoa Almond Cookies
I loved the crunchy almond cookies and finished them within few minutes. They were extremely addictive and perfect for those 6 ‘0 clock hunger pangs. 

Almond Cookies
The crackers made with spinach and methi were nutritious awesome too.  I loved the methi crackers more.
Spinach Crackers

The salted baked potato chips and salted apple sticks went to my daughter’s kitty. She loved them. 

Salted Apple Sticks
The sesame raisin bars were just ultimate. Small square bite sized bars made with dates, raisins  and a shower of sesame looked like a clear winner.. 

Sesame Raisin Bar
The bite sized whole wheat mixed seed rusk was something I saw for the first time. They were crispy and perfect to have at tea time. A bread slice baked until dry, crisp and golden brown and has inter fusion of pumpkin, flax and watermelon seeds to give a break time rusky feast. I expected a lot from garlic bread sticks, but felt bit on the other side as the taste of garlic was mild. 

Mixed Seed Rusk
Thanks Snalthy for coming up with such a healthy snack. I feel that these are good to carry while travelling especially by air. 

Note: This is a sponsored blog post. But all views and opinions mentioned are my own.

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