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Healthy Non-Fried Gulgule Recipe For Kid’s Lunch Box

Preparing a lunch box every morning can be tiring but incredibly satisfying, especially when you know you’re giving your kids a healthy meal. Using all-natural ingredients without any artificial flavors or substances is the key. Packing a healthy lunch box for your kids ensures they get the nutrients they need to stay active and focused throughout the school day. Incorporate a mix of fruits, vegetables, proteins, and whole grains to provide a balanced meal. Including snacks like these non-fried gulgule can make lunch more exciting and enjoyable for your little ones. Today, I’m sharing a non-fried gulgule recipe that’s perfect for your kids’ lunch boxes. This nutritious and tasty snack will keep them energized throughout the day.

Ingredients:


1 cup Wheat flour
2 ripe Bananas, mashed
1/2 cup Jaggery, grated or powdered
1 teaspoon Fennel Seeds
1/4 cup Milk
1 tablespoon Ghee or Butter
1/2 teaspoon Baking Powder

Method:

In a mixing bowl, mash the ripe bananas until smooth. Add the grated or powdered jaggery and fennel seeds to the mashed bananas. Mix well until the jaggery is dissolved.


Pour in the milk and mix the ingredients until they are well combined. Add wheat flour into the banana mixture. Mix until you get a smooth batter without any lumps.


Heat the appe pan on medium-low heat. Grease each cavity of the pan with ghee or butter. Once the pan is hot, pour a spoonful of batter into each cavity, filling them about three-fourths full. Allow the gulgule to cook on medium-low heat until the bottom side turns golden brown and crispy. This should take about 2-3 minutes. Carefully flip each gulgula using a skewer or small spoon and cook the other side until it becomes crispy and golden brown.


Once both sides are cooked, remove the gulgule from the appe pan and place them on a plate lined with paper towels to absorb any excess oil. Repeat the process with the remaining batter, adding more ghee or butter to the pan as needed. Let the gulgule cool down slightly before packing them into your kid’s lunch box.


Do give this recipe a shot. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you!

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Homemade Garlic Bread Loaf from Scratch- Easy Recipe

Baking gives me so much joy. I don’t consider myself as an exceptionally good baker but whenever I chance upon a good baking recipe, I would often bookmark it and bake it at home. So, when I saw this amazing recipe on Pinterest, I immediately bookmarked it. 

My interest in bread baking started during Covid time. It was when there was a lockdown in my city and procuring everyday things became such a hassle. I think that was the time when many people tried baking recipes at home. Before bread baking, I was used to making a lot of tea cakes and cookies at home but 2020 was the first time I tried my hands in bread baking. After a couple of trials, I started baking decent bread at home. Taking confidence from that, I started baking buns, dinner rolls, focaccia and many more kind of breads at home. Now 3 years down the line, I can say I am pretty good at it. You can try my Braided Coconut Banana Bread which is mildly sweet and delicious.

I absolutely love garlic bread- that buttery aromatic garlicky flavoured bread that I can just munch away. This recipe is exactly that. I don’t like making those dishes that involve too many ingredients and have too many complicated steps. I often go for recipes which are fuss free, has easy to follow steps and tastes absolutely delicious. The moment I saw this recipe, I was excited to bake it. The next day I gathered all the ingredients and spend some time in the kitchen baking this wonderful garlic bread. The recipe is adapted from a blog Magic from Indian Rasoi. 

This an easy recipe and if you are a beginner you can definitely try this. Let’s see how you can make this

Recipe: Bakes 2 loaves

Ingredients: cup measurement 250 ml

  • All Purpose Flour: 2.5 cups
  • Sugar: 1 tbsp
  • Extra Virgin Olive oil: 3 tbsp
  • Instant Dry Yeast: 1.25 tsp tsp
  • Salt: 1.5 tsp
  • Lukewarm Milk: 1/2 cup
  • Milk Powder: 2 tbsps
  • Minced Garlic: 2 tbsp
  • Melted Salted Butter: 2 tbsps, for brushing
  • Mixed Italian Herbs for garnish (optional)

Instructions 

  • In a bowl add minced garlic, mixed Italian herbs and melted salted butter. Keep aside.
  • In another bowl add yeast, sugar & lukewarm water & milk. Mix it. Keep aside for 7-10 minutes for yeast to proof. You know the yeast has proofed if it becomes foamy. You can use instant yeast directly, but I like to proof it just to be sure. 
  • In another large bowl, add flour, milk powder & salt. After proofing, mix the mixture to form a soft & sticky dough. The dough will be very sticky at this point, and you will get tempted to add more flour but strictly avoid it.
  • Sprinkle very little flour on the kitchen counter or your work surface. Take the dough out on kitchen counter and add olive oil. Knead in forward and backward motion for 10 minutes or till the dough becomes smooth and non-sticky. I kneaded it for 15 minutes. 
  • To be sure if you have kneaded enough, poke the dough. If it bounces back, it’s done. If not and the indentation remains, knead for some more time. 
  • Grease a big bowl with oil. Place the dough in it, apply oil on top and even out the dough with your hands.
  • Cover with a cling wrap or a kitchen towel to avoid dough from drying and proof it at a warm place for 1 to 1.5 hours or till the dough doubles in size. It might take more time depending on the temperature in your area. 
  • After the dough has doubled, punch it down and knead again for 1-2 mins.
  • Divide the dough into two equal portions (approx. 260 gm each). 
  • Using a rolling pin, roll each portion into a rectangle and generously apply garlic butter on the inside covering all the corners with a brush.
  • Now tightly roll the rectangle into a log shape and place both the loafs on two different 6 by 3-inch loaf pans.
  • Cover the pans loosely with a cloth and keep it in dark place for second proofing. It’ll take 35-40 minutes. Just gently poke on the side. If the indentation remains, your bread has proofed and is ready to bake.
  • In the meantime, pre-heat the oven at 180C/350F for 10-12 mins. 
  • After the second proof, apply remaining garlic oil on the top of the loaf & sprinkle some mixed herbs. 
  • Place the pans on a baking tray at the centre rack (both rods on) & bake at 180C for 30 mins or until a golden crust form on top. Once done, tap the bread, if it makes a hollow sound, it’s done. 
  • Once baked, remove the Garlic Bread Loaves from the oven & brush it generously with melted butter.
  • Transfer the bread to a cooling rack & allow it to cool completely for 1-2 hours before slicing it.

Notes: 

  • How do you know the first rise is done: This can take one to three hours, depending on the temperature and moisture in the dough. Check your dough. If it has doubled in size, it’s good for second proofing. Generally speaking, a warm, humid environment is best for rising bread.
  • How do you know your bread is ready for baking? To check that your dough has risen to its full capacity, gently press a fingertip into the surface – if the dough springs back, it means the gluten hasn’t developed fully, so you can leave it for a little longer. If the indentation left by your finger remain, it means the gluten has stretched as much as it can, and the dough is ready to bake. Don’t leave it any longer or the air bubbles will start to collapse, and your bread will be dense.
  • Dough will feel sticky at the starting but do not add more flour to it. It will become smooth after kneading for 10 mins. 
  • While rolling the dough into a log, make sure you tuck in all the edges. Leave no gaps. 

You can half the recipe if you want to make only 1 loaf. You can also keep the dough in the refrigerator after putting it in the loaf tin after the first proofing and bake it the next day. The dough will proof slowly in the refrigerator. In fact, it will develop more flavour.

I hope you enjoyed reading this recipe. Do give this recipe a shot. I am sure this recipe will bring you a lot of joy. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. Happy Baking! 🙂

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Is Ice-Cream Helping You Beat the Summer Heat?

Yes, summers are here, and the scorching heat is unbearable. Our natural instinct is to grab something cold and what better way to beat the heat than an ice-cream. It’s cool, creamy, delicious and triggers dopamine rush. It gives a cooling sensation on the tongue; the flavour and overall sweetness contributes to the positive experience of enjoying this treat. It is hard to pass that feeling of instant pleasure. But before you grab that ice-cream, know the science behind what an ice-cream does to your body heat, so that next time when you require something to cool yourself, you’ll make a better choice.

How our body heat works?

To understand what ice-cream does to our body, we first need to know a bit about how our body controls temperature in different environments. The process of maintaining optimal body temperature by our body is called thermoregulation. Humans are warm blooded which means we can control our body temperature. Our body can constantly produce heat as a byproduct of internal chemical processes which is done by our metabolism. Our metabolism is responsible for correct functioning of our body. From breaking down food to absorbing nutrients to transporting them to different cells and then converting it into energy, metabolism makes it all possible. The heat this process generates is useful when outside temperature is cold but in summers, we need to avoid overheating.

How will Ice-Cream work once it gets digested?

It may seem logical to have something cold like an ice-cream in summers to cool yourself, however, once the components of the ice cream start to break down, the cooling effect is diminished. Its initial cooling effect is rapidly replaced by heat which is generated when the digestion process of ice cream starts. When the body needs to digest calorie rich foods, it produces a lot of heat to digest it which leads to increase in body temperature. Milk, sugar and all the cream added in an ice-cream are rich in calories. This will generate more heat in the body when outside temperature is already high. So, instead of having a cooling effect, it will have the opposite effect. The same goes for high calorie soft drinks- aerated drinks, packed juices. All of this will provide only a momentary respite from the heat but will not cool your body in the truest sense.

What can you actually do to keep your body cool in summers?

While it’s is ok to enjoy an ice-cream once in a while but as the mercury rises opt for a more balanced approach to beat the heat. Some of the best summer coolers are: 

Apart from this, warm beverages surprisingly are a good way to keep yourself cool. Drinking hot beverages cause your body to sweat which allows your body to cool down. Sweating is the most effective natural way for our body to lose heat. 

Eating spicy foods such as ginger, cayenne pepper and red chili peppers can cause you to perspire. When you eat spicy food, you might initially feel hot, but it triggers sweat response causing you to perspire and when the perspiration evaporates, it cools your body temperature. 

Lastly and most importantly, keep yourself hydrated. Drinking enough water is essential to maintain overall well-being and is one of the best ways to keep yourself cool.

Ayurvedic Perspective: 

According to Ayurveda, ice-cream has dampening qualities. It is cold, heavy, too sweet and lacks fire element. Fire or Agni in Ayurveda is referred to as digestive fire- energy that we all need for smooth digestion. Now imagine, pouring something cold and heavy on a blazing fire. Yes, exactly! The fire will diminish. Having too much of cold, sweet and heavy foods creates an imbalance in our body triggering conditions like excess mucus, lethargy, weight gain, allergies, indigestion, bloating and constipation. 

But if you really have a strong urge to grab that ice-cream cup, Ayurveda has some ways in which you can make this food little friendly for your body.

  • Consume your ice-cream around noon time, from 12:00 to 2:00 pm. This is the time when digestive fire is at its strongest. You will have plenty of time throughout the day to digest it. 
  • Go for ice-cream that has a bit of spice like cinnamon, nutmeg, ginger or even cayenne pepper. This gives your body some digestive support. 
  • Cardamom flavoured icecream is considered to be one of best antidotes to icecream. When cardamom is added to dairy products, it aids digestion and helps to reduce excess mucus production caused by dairy. 

Bottomline

Cold treats can be satisfying when the temperature is soaring however, it does have an opposite effect on your body. Instead of cooling your body, it will generate more heat. You can enjoy cold summer treats but remember moderation and maintaining a balance is the key to good health. Fix on better and natural summer coolants and remember to stay hydrated.

I hope this post helped you and next time when you get the craving, do remember this post. It will help you make informed choices. Stay happy and stay healthy! 🙂

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Instant Version of Traditional Mango Rasmalaai 🥭

Traditional Mango Rasmalaai that too instant “chaunk gaye na?” Yes now you can make instant mango rasmalaai in matter of few minutes. With just few ingredients that are easily available in your house. You can enjoy this delightful dessert. I love using mangoes in all possible ways, whether it is mango kadi or mango pudding. For this heavenly Mango Rasmalaai, you’ll need just a handful of simple ingredients: whole milk, custard powder, sugar, mango puree, milk powder, and of course, our star ingredient – bread. So let’s quickly get into the details of the recipe.

Ingredients:

  • Mango pulp
  • Bread
  • Milk powder
  • Milk
  • Custard powder
  • Sugar
  • Nuts for garnishing 

Method:

Cut the bread into circles with the help of a cookie cutter.

In a bowl, add milk powder, sugar, and mango pulp. Mix well to make your instant rabri.

Now in small bowl add custard powder and 2 tbsp milk Mix well until no lumps remain. Boil the remaining milk and add the custard mixture, stirring continuously to avoid lumps. Add sugar and mix well. Let the mixture cool. Once the mixture is cool, add mango pulp and mix

Spread this rabri over two bread circles and sandwich them together. Let it sit in the fridge for a few minutes.

In a serving dish, place the bread circles and pour the custard mixture over the bread rasmalai. Garnish with chopped nuts, saffron, and small mango cubes.

Your instant traditional mango rasmalai is ready to serve. Serve chilled to get the best flavor.

Enjoy your Instant Mango Rasmalaai! Hope you liked the recipe. I would love to see your creations. If you tried this recipe , just click a pictures and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. Happy Cooking!

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Savoiardi Chocolate Vanilla Pudding- Easy Dessert Recipe

Just like any meal, you should always have a quick and easy dessert recipe up your sleeve. If you love chocolate pudding, you will love this easy variation to classic dessert. It’s got layers of vanilla and chocolate between the soaked ladyfingers. The richness of chocolate pudding complements the sweetness of vanilla cream and the bitterness of cocoa powder so well. And what’s even better is that this recipe is ultra easy to make.

This no-bake recipe is perfect if you want to impress your guests without having to spend hours in the kitchen. You can also make this dessert for any special occasion or just as a sweet treat anytime. 

Savoiardis or ladyfingers are very popular Italian Meringue cookies. They get their name from looking like fingers. Lol! They are commonly known for as a cookie base for Tiramisu, but ladyfingers are not just limited to Tiramisu. They are so versatile. You can make so many desserts with it. They can be used in trifles or in layer cakes. These are easily available at a departmental store near you. If you can’t find Savoiardi, then you can totally make this recipe with Vanilla Sponge cake. Just cut the cake into long strips.

Tips:

  1. If you are making this dessert for just adults, you can add liquor too. Simply soak the lady fingers in a mixture of milk and Kahlua liqueur or Bailey’s or any other liquor of your choice.
  2. You can also make this dish by layering the cookies and pudding in ramekins or dessert glasses instead of a large dish. 
  3. Make sure the fresh cream you will use is completely chilled. Also put the bowls in which you will whip, in the freezer for an hour before whipping. 
  4. If you don’t have cornstarch and vanilla extract, you can use vanilla custard powder for the pudding. 
  5. Use good quality dark chocolate and cocoa powder for best taste.

Let’s see how we can make this delicious dessert 

Recipe: for approx 12 by 8” deep  rectangular dish

Ingredients

  1. Savoiardi or Ladyfingers: 14 cookies
  2. Milk: 1 cup for dipping Savoiardi

For Chocolate Pudding

  1. Milk: 750 ml + 4 tbsps
  2. Sugar: 2 tbsps
  3. Salt: A pinch
  4. Unsalted Butter: 30 grams
  5. Cornflour or Cornstarch: 2 tbsps
  6. Unsweetened Cocoa Powder: 2 tbsps
  7. Pure Vanilla Extract: 1 tsp
  8. Dark Chocolate (70%): 80 grams
  9. Instant Coffee Powder: 1 tsp

For Vanilla Cream

  1. Chilled Fresh Cream: 200 ml
  2. Vanilla Icecream: 200 ml
  3. Icing Sugar: 2 tbsps

Instructions:

For Chocolate Pudding

  • In a heavy bottom pan, add milk, sugar and unsalted butter. Mix till it melts.
  • Mix 2 tbsps cornflour in 4-5 tbsps of cold milk and keep aside. 
  • Once the sugar dissolves and butter melts, lower the flame and add cornflour mixture and cocoa powder. Whisk it well for 3-4 minutes till cornflour completely dissolves and there are no lumps.
  • Now add vanilla extract, salt, and mix 1 tsp coffee in a tbsp of water and add. Cook on a medium flame till the milk thickens and reduces to almost half. It should coat the back of the spoon.
  • Switch off the flame. Chop dark chocolate in chunks and add to hot pudding. Whisk everything till chocolate melts completely. 
  • Let the pudding come to room temperature. Then in a blender, pulse it for few seconds to make it smooth. This will ensure that the pudding is smooth and there are no lumps. Do not blend for long. Just give one blitz.
  • Put it in bowl, cover it with a lid or a cling and refrigerate for 2 hours or till it becomes cold.

For Vanilla Cream: 

  • Take super chilled fresh cream in a bowl. I used Amul Fresh Cream which has 25% fat content. Refrigerate the cream overnight or for 6-7 hours till is completely chilled.
  • In the same bowl add slightly melted vanilla ice-cream and icing sugar. Put the mixing bowl with cream on ice bath. Basically, take a larger vessel, fill it with chilled water and ice cubes and place the mixing bowl with cream on it.
  • Now with the help of an electric beater, whip it all till you get soft peaks. You can use your hands too and whisk it with a manual whisker if you are in the mood for some arm workout. 

Assembling: 

  • Take milk in the glass. Dip savoiardi one by one and place it on the rectangular dish. Leave no gaps.
  • Top it with cream base followed by chocolate pudding or vice versa. It’s totally your choice. If you want white layer on top, then add chocolate pudding first and then cream. Make 2 such layers. 
  • Cover the dish with a cling and chill for 4 to 5 hours. Once set, garnish it the way you like. I topped it with some unsweetened cocoa powder, chocolate shavings and fresh cherries. 
  • Cut and serve chilled. This dessert stays good in refrigerator for upto 2 days.

Enjoy 😊

Do give this recipe a shot. I am sure this will become your new favourite. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you.