Mushroom and Spinach Stir Fry

Recipe idea from my hubby when I was preparing mushroom my usual way. He gives surprising suggestions like adding peanuts, spinach, or even chia seeds for a healthy twist :) I added some meat masala and this combination was very good. We paired it with vegetable kurma and brown rice.

1. Button mushrooms, cleaned and chopped into small pieces, 2 cup.
2. Chopped spinach, 1 cup.
3. Medium-szie onion, 1, diced finely.
4. Ginger-garlic paste, 1/2 teaspoon.
5. Fennel seeds, 1/4 teaspoon.
6. Turmeric powder, 1/4 teaspoon.
7. Chili powder, 1/2 teaspoon.
8. Coriander powder, 1/4 teaspoon.
9. Meat masala or any other masala of choice like garam masala or chicken masala, 1 teaspoon.
10. Curry leaves, a sprig,
11. Salt, as per taste.

Heat a pan with a tablespoon of oil. Once the oil is hot, add the fennel seeds and fry for a few seconds. Then add the diced onions and curry leaves and saute for a few minutes until the onions turn brown.  Then add the ginger-garlic paste, turmeric powder, chili powder, coriander powder, meat masala powder, salt along with the mushrooms and mix everything well. Cook closed under low-to-medium flame until the mushrooms are done and the dish turns a little dry. Add the chopped spinach now and mix well. Let the spinach wilt for 2 minutes and turn off the stove. Serve with rice, idlis, dosas, or chapathis.

Kids Recipes: Chicken Meat Balls For World of Moms

This is one of my kid’s favorites.  A very simple recipe and easy to make in a jiffy. These meat balls freeze beautifully and they can be used in many recipes like pasta, soups, fried rice, or even as a simple snack served with marinara sauce. My kids’ favorite are meat ball sandwiches where I serve them on a buttered roll with a drizzle of marinara sauce on each meat ball. I usually store them in single serve zip-lock bags with just the ones required for that particular recipe in each bag. You can make these meat balls smaller or bigger depending upon your kid’s preference. For my kids, I make them a bit small and I cut into half while adding them to pastas, so that it is easy for the kids to pick up with the fork.

For the detailed recipe, please check it out at

Roasted Asparagus With Farfalle Pasta

This recipe can also be called as roasted asparagus and onion pasta.  The roasted asparagus gives a unique taste to the pasta dish. I have added only 1/2 cup of tomato puree here since we prefer the sauce to be less sour. Any kind of pasta sauce can also be added instead of the tomatoes here for a quicker pasta dish. In this case, you can just add the pasta sauce to the cooked pasta and the roasted vegetables along with the cheese.

1. Asparagus, 1 bunch, trimmed and cut into one inch pieces.
2. Any kind of whole wheat or whole grain pasta, 2 cups. ( I have used farfalle pasta here).
3. Garlic, 2 cloves.
4. Crushed or pureed tomatoes, 1/2 cup.
5. Large onion, 1, cut into thin slices.
6. Parmesan cheese, 1/2 cup.
7. Dried parsley and basil, a pinch of each.
8. Chopped fresh basil, 1/4 cup. (optional but makes a great difference in taste).
9. No salt vegetable bouillon cube, 1. (optional).
10. Salt and pepper  as per taste. (Red chili flakes can also be added here for some more heat to the dish).

Arrange the asparagus and onion on a large baking sheet and sprinkle salt and pepper on them. Spray with oil and bake at 350 degrees for 25-30 minutes.  Meanwhile, cook the pasta according to the instructions and while the pasta is getting cooked, heat a pan with a tablespoon of oil. Add the crushed garlic and fry for a few seconds. Now add the crushed tomatoes along with the dried basil and parsley, bouillon cube, salt and pepper and mix everything well. Cook under low flame for 10 minutes and add the cooked pasta, the roasted asparagus and onion along with the Parmesan cheese and chopped basil and mix everything well and serve hot.

Tilapia Fish Puttu/ Scramble

This is one of the easiest fish puttu recipes. Tilapia is a light textured and delicate fish and cooks in no time and hence does not required to be precooked unlike the other fish puttu recipes.  The taste is also very good compared to the other fish puttu recipes like with shark, tuna, or salmon.

1. Tilapia, 3 slices, cut into cubes.
2. Diced onion, 1 cup.
3. Green chilies, slit into two.
4. Ginger-garlic paste, 1 teaspoon.
5. Fennel seeds, 1/2 teaspoon.
6. Turmeric powder, a pinch.
7. Chili powder, 1/2 teaspoon.
8. Salt, as needed.
9. Curry leaves, a sprig.

Heat a pan with a tablespoon of oil.  Once the oil is hot, add the fennel seeds and fry for a few seconds. Add the diced onions and curry leaves and saute for a few minutes until brown. Then add the ginger-garlic paste, slit green chilies, turmeric powder, chili powder, salt and the cubed fish and cook closedd under low flame until the fish is cooked. Once the fish is cooked, scramble it finely under medium flame until it gets light brown. Serve with rice and any spicy gravies.

Whole Wheat Eggless Strawberry Cake

We have had a good share of this flu season. Everyone in my house have been taking turns with the flu. I am just waiting for the days to get warmer and we can start our regular walks and outdoor activities,  There is not much cooking these days and mostly of the time it is just soups and sandwiches or simple one pot dishes. The only cake baking that I made was this strawberry cake for my hubby's birthday, This was perfect for us since we do not prefer icing cakes and the taste was very good as well. This recipe is from a vegan cookbook and the original recipe used raspberries instead. I also used whole wheat flour and used coconut palm sugar instead of regular white sugar. Coconut palm sugar is a natural sugar and is a good choice for low-carb baking choices because of its inulin  content. The whole cake just 10 minutes to assemble.

1. Whole Wheat flour, 1 cup.
2. Strawberries, 1 cup, chopped small, and a few slices for garnishing.
3. Buttermilk, 1 cup, or yogurt 1/2 cup mixed with 1/3 cup of water.
4. Baking soda, 1/2 teaspoon.
5. Baking Powder, 1/2 teaspoon.
6. Vanilla essence, 1/4 teaspoon.
7. Salt, a pinch.
8. Sugar or preferred sugar substitute, 2/3 cup, ( I have used coconut palm sugar).

Beat the sugar, salt, buttermilk, baking soda, baking powder, and vanilla essence on low speed for 5 minutes  until the mixture is frothy. Add the flour slowly and mix until there are no lumps in the batter. Now add the chopped strawberries and mix once without crushing the strawberries. Transfer the contents to a greased baking dish and garnish with sliced strawberries. Bake for 25 -30 minutes at 350 degrees until the cake is done. Serve with whipped cream or by itself.

Spicy Bread And Eggs Scramble

This is one of our easy weekday breakfast recipes. I make this on days when we are in the mood for something spicy and takes a little time to prepare in the morning rush.  You can also just make this with only ground pepper and salt instead of the spices I have used.  That combination also tastes great.

1. Toasted whole wheat bread slices, 3. (crust removed).
2. Onion, medium size, 1, diced.
3. Green chilies, 2, chopped finely. (Ground pepper or 1/2 teaspoon of chili powder can also be used instead of chilies)
4. Fennel seeds, 1/4 teaspoon, (optional).
5. Ginger-garlic paste, 1/4 teaspoon.
6. Salt, as per taste.
7. Eggs, 2, or a cup of egg whites.
8. Curry leaves, a handful.

Cut the bread into small cubes and keep aside.Heat a pan with a tablespoon of oil. Once the oil is hot, add the fennel seeds and fry for a few seconds. Now add the diced onions, ginger-garlic paste, green chilies and saute for a few minutes until the onions are tender. Add the salt now and mix well.  Mix in the bread cubes now and saute for a minute. Now break in the eggs and scramble them with this mixture. Cook under low flame until the bread pieces are fully coated with the eggs and becomes a little soft.

Quinoa Kara Pongal And Some More Pongal Recipes

Here is another healthy, low-carb pongal that I like very much. Quinoa blends very well with lentils and is my favorite grain whenever I am preparing dishes like kichadi, pongal, bisiblebath etc. To cut down the calories, instead of ghee I usually add low-fat butter like Smart Balance. It does not make a big difference in taste and this pongal goes well with coocnut chutney and sambar.

1. Quinoa, 1 cup, washed thoroughly.
2. Moong dhal, 1/2 cup, washed and cooked.
3. Finely chopped ginger, 1/2 tablespoon.
4. Broken cashews, 1/2 tablespoon.
5. Peppercorns, 1/2 tablespoon.
6. Cumin seeds, 1/2 teaspoon.
7. Curry leaves, a sprig.
9. Salt, as per taste.
10. Ghee or butter, 1 tablespoon.

Heat a pan with a tablespoon of oil. Add the broken cashews, peppercorns and cumin seeds and fry for a few seconds until the cashews are brown. Add the chopped ginger and curry leaves and fry for 2 more seconds. Add 3 cups of water along with the salt, quinoa, and cooked dhal and let everything come to a boil. Once it starts boiling, lower the flame and cook under low-to-moderate flame until the quinoa is cooked and the desired consistency is reached. Garnish with ghee or butter and serve hot with coconut chuntey and sambar.

Here are some more interesting low-carb and low-calorie pongal recipes from my kitchen:

Quinoa Sweet Pongal

Sugar-Free Sweet Pongal

Wheat Rava Vegetable Pongal

Little Millet/Saamai Pongal

Oats Keerai Pongal

Paripoorana Pongal or Thalitha Pongal with Wheat Rava

Cracked Wheat Rava Pongal

Oats Pongal

List of Low Calorie Soups For Winter

Dear friends here is a compiled list of warming soups for the weather. Most of these soups are balanced and make a complete meal all by itself.  Enjoy this cold weather with a hot bowl of soup!

Mixed Vegetable Soup

Asparagus Soup

Brocoli And Cheddar Cheese Soup

Barley, Lentils, and Vegetable Soup

Cream Of Mushroom Soup

Drumstick Leaves Soup

Homemade Chicken Broth

Chicken Noodle Soup

Chicken Soup For Kids

Brown Rice And Lentil Soup

Lentil Soup

Middle Eastern Lentil Soup

Spicy Oats Soup

Barley Mixed Vegetable Soup

Black Bean Soup

Split Peas Soup

Egg Drop And Egg Noodle Soup

Tomato And Fava Bean Soup

Sweet And Sour Noodle Soup

Tomato Soup With Barley and Pasta

Spinach Soup

Minestrone Soup

Red Bell Pepper Soup

Kids and Toddler Recipes: Oven-roasted Parmesan Potato Wedges

Wishing all my friends and readers a very Happy New Year.  I am starting my first post for this year with a kids favorite.  This is my version of Parmesan and garlic fries. This takes very less time to assemble and bake with just a few ingredients and will be ready in half an hour. This has to be served hot or warm since that is when the Parmesan cheese makes a nice coating on the potatoes and sticks to them. When cold, the cheese layer sometimes just slides off the potatoes. You can always warm it up for a couple of seconds in the microwave just before serving. It can be served as a snack  or any side with dishes like salads, soups, baked chicken etc. to make a balanced and complete meal for the kids.

1. Any type of potatoes, washed and cleaned and cut into thick wedges, 2 cups.
2. Garlic powder, 1/4 teaspoon.
3. Dried parsley, 1/4 teaspoon.
4. Parmesan cheese, 1/4 cup.
5. Salt, 1-2 pinches, since the cheese has some salt as well.
6. Oil, a tablespoon.

Mix all the ingredients together and spread them evenly on a baking sheet sprayed with oil. Bake for 25-30 minutes at 350 degrees until the potatoes are done and crispy. Keep stirring them up twice in between, so that all the sides of the potatoes wedges are browned evenly and serve hot.

Asparagus Soup

This recipe is adapted from a Betty Crocker cookbook. The original version used cream and the asparagus was boiled and then blended into the soup. I roasted the asparagus since we love the texture of roasted vegetables in our soup. The vegetable bouillon cube used here is from a local farmer's market which also specializes in health foods and had a no salt and no MSG bouillon cube. This can be substituted with any soup or seasoning mix.  A vegan version of this soup can also be made with almond or soy milk. It was a comforting meal on a cold day with some grilled cheese sandwich. I used a cracked wheat sourdough bread for the sandwich. Sourdough bread goes well with these kinds of soup. You can also just toast the bread with butter and serve it along with the soup.

1. Asparagus, 1 big bunch, washed, trimmed, and cut into small pieces.
2. Garlic, 2 cloves.
3. Milk, 1/2 cup, Cream can also be used here for a richer version.
4. Vegetable bouillon cube, 1. I have used a no-salt, no-MSG and vegetable cube here.
5. Salt and pepper as per taste.
6. Parmesan cheese, 2 tablespoons.

Spread the asparagus and garlic cloves on a baking sheet and spray them an oil spray. Bake them at 350 degrees for 20 minutes and let it cool. Blend them into a smooth puree with a little water. Add this blend into a pot along with 3 cups of water, milk, vegetable bouillon cube, salt, and pepper and let it come to a boil. Simmer for 5 minutes, then add the Parmesan cheese and switch off the stove. Serve hot with any kind of bread or sandwich or garnish with croutons and serve.

Broccoli Salad

I had this salad at Souplantation first and ever since then I have been making broccoli salad the same way. This is also a kids favorite since it is very sweet with the addition of cranberries and almonds. I have tried different versions of this with raisins and other dried fruits along with walnuts and pistachios.  All the combination taste equally great.  I have used a low-fat mayonnaise and Splenda instead of sugar to cut down the calories in this version. The broccoli is not cooked here and  the salad needs to mixed at least 30 minutes before serving for the flavors to set in. It can also be made in advance and stored in the fridge fro up to a day. Let it come to room temperature and serve.

1. Broccoli, cut into small florets, 2 cups.
2. Mayonnaise, 1-1/2 tablespoon. ( I have used a low-fat vegan mayonnaise here).
3. Cranberries, 1/4 cup. (Raisins can also be added here instead of cranberries).
4. Slivered almonds, 1/4 cup. (Chopped walnuts is also another good choice)
5. Lemon juice or apple cider vinegar, 1/2 teaspoon.
6. Any preferred sugar substitute or honey or agave nectar, 1 teaspoon. (I have used Splenda here).
7. Salt, a pinch.

Mix in all the given ingredients together in a bowl and let it sit for at least half an hour and serve. This salad can be stored in the fridge for up to a day.

Zucchini Chutney - Kids and Toddler Recipes

A few weeks ago, the kids had a session about food groups and healthy eating in their school and they came home with a big bag of fresh vegetables and fruits. There were 2 large zucchinis in each bags and I was cooking quite a few dishes with those 4 humongous zucchinis like dhals, soups, and the latest was this chutney recipe, which came out rather very well.  The only thing to be noticed here is that zucchini is a little sweet and rather bland to our Indian taste buds and requires a little bit of extra heat and sourness to balance the sweetness. I have prepared this chutney the same way as that of my regular tomato chutney with the addition of tamarind. This chutney was a little spicy as well as sour and tasted so good with idlis and dosas and makes us feel good that we fed something healthy for the kids :)

1. Zuchini, a big one, 1, cut into small pieces.
2. Onion, medium size, 2, diced into big pieces.
3. Tomatoes, medium size, 3, chopped.
4. Garlic, 3 cloves.
5. Dried red chilies, 3-4, depending upon preferred spice level.
6. Tamarind, a small gooseberry size.
7. Salt, as per taste.
8. Mustard seeds, 1/2 teaspoon.
9. Urad dhal, 1/2 teaspoon.
10. Curry leaves, sprig.

Heat a pan with a tablespoon of oil.  Once the oil is hot, add the mustard seeds and let it splutter. Then add the urad dhal and curry leaves and fry for a few seconds. Transfer this tadka into a small bowl and keep aside. Add the diced onions, garlic, and red chilie into the same oil with one more tablespoon of oil and saute until the onions are tender. Then add the zucchini and tomatoes and keep sauteing until the zucchini and tomatoes are cooked and tender. Let it cool and grind into a smooth paste. Add this puree back into the pan along with the required amount of water and boil for 5 more minutes. Pour the tadka over the chutney, mix well, and switch off the stove. Zucchini chutney is ready to be served with idlis, dosas, chapathis, or as a spread on toast or as a dip for chips.

Wheat Rava Vegetable Pongal

One of my favorite comfort foods. Any kind of  vegetables can be used here. Chopped spinach or any other greens like drumstick leaves, methi leaves etc can also be used here.

1. Wheat rava, 1 cup. I have used the bigger grain, the smaller ones can be used if preferred.
2. Moong dhal, 1/2 cup, cooked.
3. Cut vegetables like capsicum, carrot, cabbage, greens beans, peas etc, all coming around to a cup.
4. Peppercorns, 1/2 tablespoon.
5. Cumin seeds, 1/2 tablespoon.
6. Curry leaves, a sprig.
7. Chopped ginger, 1/2 tablespoon.
8. Broken cashews, 1 tablespoon.
9. Salt, as per taste.
10. Ghee, 1 tablespoon, (optional).

Heat a pan with a tablespoon of oil. Add the peppercorns, cumin seeds, and cashews and fry for a few seconds until the cashews turn brown. Now add the curry leaves, chopped vegetables and chopped ginger and keep frying under low flame for 2 -3 minutes until the vegetables are tender. Add 2-1/2 cups of water along with the rava, cooked dhal, and required salt and cook closed for 5-7 minutes until the rava is cooked and the desired consistency is reached. Add the ghee now and mix well. Serve hot with coconut chutney or sambar.

Moong Dhal Idli

This is the same as my toor dhal idli that I had posted a couple of months back. I have not used any rice at all here, it is just moong dhal and urad dhal and the idlis were very soft and tasted good. This is an ideal protein-rich, low-fat, and low-carb south Indian breakfast recipe. This has to be paired with side dishes like coconut chutney, tomato chutney, garlic chutney, garlic podi or idli podi. Sambar or any other dhals do not go well with these idlis. I make a simple onion kothsu to serve with these idlis. Dosas can also be made from the same batter.

1. Moong dhal, 2 cups.
2. Urad dhal, 1 cup.
3. Fenugreek seeds, 1 tablespoon.
4. Salt as per taste.

Wash the dhals and soak them separately. The fenugreek seeds needs to be soaked along with the urad dhal. Grind the moong dhal first into a smooth paste. Then grind the ural dhal until it is smooth and fluffy. Mix both the dhals along with some salt and some water according to the desired consistency. Let it sit overnight or 6-8 hours to ferment. I usually put them in the oven with the lights on. The batter should be a little raised and frothy, which means it is well fermented.  Pour this batter into idli moulds and steam them. Serve them along with side dishes like  coconut chutney, tomato chutney, garlic chutney, garlic podi or idli podi.

Kollu (Horse Gram) Rasam

A healthy rasam with all the cholesterol-lowering goodness of the horse gram. This is a kids favorite too.  This rasam can also be had as a soup on cold days. I make this for the kids when they are starting on a cold or cough. I serve this with rice and any spicy side dish (potato fry with this rasam is my family favorite).

1. Boiled horse gram, 1/4 cup.
2. Ripe tomatoes, 2.
3. Garlic, 2 cloves.
4. Thick tamarind extract from a small lime sized ball or tamarind paste, 1 teaspoon.
5. Asafetida, a pinch.
6. Turmeric powder, a pinch.
7. Salt, as per taste.
8.Curry leaves and chopped cilantro for garnishing.
9. Rasam powder, 1 teaspoon. (For a quick and fresh rasam powder, roast 1/2 teaspoon of roasted cumin seeds, 1/4 teaspoon peppercorns, 1/2 teaspoon of coriander seeds, and 1-2 dried red chilies in a spice grinder).

For seasoning:
1. Mustard seeds, 1/2 teaspoon.
2. Cumin seeds, 1/2 teaspoon.
3. Dried broken red chilies, 1-2.

Blend the boiled horsegram into a coarse paste. Pour this over the tamarind extract. Crush the tomatoes and garlic and add them into this mixture along with salt, hing, and turmeric powder. Add 4 cups of water to this and heat it on a medium heat. Once the mixture comes to a boil, add the rasam powder, curry leaves, and chopped cilantro and switch off the stove.  Fry the seasonings in a tablespoon of oil (First add the mustard seeds and let it splutter, then add the cumin seeds and red chilies and fry for a few seconds)and pour this over the rasam. Kollu rasam is ready.

Coconut Rice And Some Tips for Cooking with Brown Rice

One of the common queries that I have been getting lately from my readers are regarding cooking with brown rice and also more recipes with brown rice.  I have been using brown rice for the last 6 years now and with the varieties of brown rice sold in the market these days we don't find that much of a  difference between white rice and brown rice these days.  Both brown rice and white rice have the same carbohydrate value and the only thing that makes brown rice healthier is its high fiber content, which makes us feel full with less consumption of rice. Brown rice also retains most of the B vitamins since it is unpolished.

Here are some tips that I have been using while cooking with brown rice:

1. If you are new at consuming brown rice, go for brown basmati rice, which is smaller than other varieties of brown rice.
2. Soaking the rice in hot water for 30 minutes before cooking gives the prefect cooked brown rice. The rice can be cooked in a rice cooker or a pressure cooker in the ratio 1:2 (rice and water) in the same amount of time used to cook white rice.
3. If using a new brand of rice, cook with a less amount of rice at first to check if the rice takes a long time to cook or if it gets mushy even with less amount of water. Usually aged basmati brown rice gives the perfect texture than the new ones.  This way you will have an idea as to how much water and cooking time the rice requires.
4. Boiling the rice and draining the water once the rice is done is also one way to get the perfect texture. Make sure to keep an eye on it, check the rice for doneness and drain the water immediately to prevent overcooking of rice.
5. This particular method has been circulating in Pin Interest lately and I have tried this one as well a couple of times and is a keeper. I usually cook brown rice this way if I using the rice for fried rice, pulav etc.  For a cup of rice, boil the rice with 3 cups of water for 30 minutes and drain the water. Then put back the dish with the rice back on the stove in a low flame and close the lid. Let it steam for 10 minutes and switch off the stove.  Let it sit for 10 more minutes and fluff it with  a fork.

Coconut Rice Recipe:

This rice is my favorite variety rice and has been a regular in my lunch box growing up.  My mom usually mixes in some fried pappads with the rice and they turn soft and soggy as they sit and tastes so good with rice. A very simple and easy preparation which gets done in no time at all.

1. Cooked rice, 1 cup.
2. Grated coconut, 2/3 cup.
3. Mustard seeds, 1/2 teaspoon.
4. Urad dhal, 1/2 teaspoon.
5. Channa dhal, 1/2 teaspoon.
6. Broken cashews, 1 tablespoon.
7. Broken red chilies, 1-2.
8. Green chilies, 2, slit into 2.
9. Asafetida, a pinch.
10. Salt, as per taste.
11. Curry leaves and chopped cilantro for garnishing.

Heat a pan with a tablespoon of oil. Once the oil turns hot, add mustard seeds and let it splutter. Then add the urad dhal, channa dhal, broken cashews, and broken red chilies and fry for a seconds until the dhals and cashews turn brown. Now add the grated coconut along with green chilies, salt, curry leaves, and asafetida and keep stirring under low flame for 2 minutes with care taken not to burn the coconut. Add the rice now and mix everything well. Garnish with chopped cilantro and switch off the stove. This goes well with any spicy side dish and pappads.

Aloo Methi / Potato And Fenugreek Leaves Stir Fry

Dishes with potatoes, green peas, beetroots etc. are advised to be taken in moderation for diabetics due to its high carbohydrate content. Here are some tips that can be followed while cooking potatoes for diabetics:
1. Some potato varieties like red potatoes have low starch in them naturally. Choose them instead.
2. Washing the diced or cubed potatoes before cooking is also one way to reduce the starch content in the potatoes.
3. Paring them with vegetables or greens is also a good way to reduce the amount of potatoes required for the dish and reducing the total carbs from the dish.

This is a healthy potato dish with all the goodness of the methi leaves. This pairs well with rice and rotis.

1. Potatoes, 4, medium sized, washed and boiled.
2. Methi leaves, 1 big bunch, cleaned and trimmed.
3. Onion, medium size, 2, diced.
4. Green chilies, 2, slit into 2.
5. Ginger-garlic paste, 1 teaspoon.
6. Mustard seeds, 1/4 teaspoon.
7. Cumin seeds, 1/4 seeds.
8. Chili powder, 1/2 teaspoon.
9. Coriander powder, 1/2 teaspoon.
10. Turmeric powder, a pinch.
11. Salt, as per taste.
12. Curry leaves, a sprig.

Peel the potatoes and mash them lightly into little lumps and keep aside. Heat a pan with a tablespoon of oil. Once the oil turns hot, add the mustard seeds and let it splutter. Then add the cumin seeds and fry for a few seconds. Then add the diced onions and sauté for a few minutes until tender. Now add the curry leaves, ginger-garlic paste, and slit green chilies and saute for a few more minutes. Lower the flame to low at this stage and add the turmeric powder, chili powder, coriander powder, and salt and mix everything well. Add the mashed potatoes now, mix well, and cook under low flame for around 10 minutes stirring in between.  The potatoes should be turned around gently to prevent them from getting too mushy. Finally add the chopped methi meaves, mix well, and cook for 2 more minutes and turn off the flame. Aloo methi is ready to be served along with rotis and rice.

Whole Wheat Eggless Banana Cake

A low-fat and low-sugar cake and is one of our favorite cake recipes, especially which comes in handy when you have to use some overripe bananas right away. The texture of this cake is very soft and the sweetener that I have used here is coconut palm sugar, which has low sugar content. You can use brown sugar if preferred.  This is an ideal evening snack with a cup of tea or coffee. I wanted to take another picture of the sliced cake but my son had other ideas. I had to turn my back only for a couple of seconds.  He tried to cut the cake for mummy and there was a big bowl of cake crumbs for us. We had to eat them with a spoon and a bowl :)

1. Whole wheat flour, 1 cup. (I have used Arthur Brand Whole Wheat flour).
2.  Ripe bananas, 2.
3. Any sweetener of choice, 1/2 cup. I have used coconut palm sugar here.
4. Baking soda, 1/2 teaspoon.
5. Baking powder, 1/2 teaspoon.
6. Butter or any light flavored oils like canola oil, light olive oil etc. 1/2 cup.
7. Salt, a pinch.
8. Raisins, 1/2 cup.
9. Chopped walnuts and slivered almonds, 1/2 cup.
10. Vanilla essence, 1/4 teaspoon.

Mash the bananas in a bowl. Add the vanilla essence, butter or oil and beat them for a minute. Mix the flour, baking soda, baking powder, and salt separately and add them to the wet ingredients in the bowl. Mix everything along with the raisins and chopped nuts and transfer them to a greased baking dish. Garnish with chopped or slivered nuts and bake at 350 degrees in a preheated oven for 15-20 minutes until done.