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Indian Cottage Cheese Jaffles- Vegetarian Protein Rich- Ultimate Comfort Food

Did you know, a Jaffle is an Australian name for closed toasted sandwich? It’s an Aussie invention. The first electric jaffle maker was released in 1974 that seal and cut a sandwich. When it comes to the iconic jaffle, there is something about the crispy sealed edges and perfectly cut triangular chambers of gooey goodness that makes them simply irresistible. This ultimate comfort food makes the perfect anytime meal or snack, and takes the humble sandwich to the next level.

I have sweet childhood memories attached to jaffles. My mother would often fix us quick breakfast with leftover sabji from last night, add her own touch of masalas to make it even more flavourful and turn it into delicious jaffles. As a child this used to be one of favourite breakfast options.

These paneer jaffles are my 10 year old and family’s favourite. I am sure every one of you have had jaffles atleast once. Every household has its own recipe. So sharing one out of many of my jaffle recipes with you. These are different, tastes very fresh, summery and of course it’s super healthy. I can bet you are going to love it. Do try!

Recipe: makes 6 jaffles

Ingredients 

  • Indian Cottage Cheese/Paneer: 250 grams
  • Capsicum: 1/2 cup, finely chopped
  • Minced ginger and garlic: 1 tsp
  • Fresh Mint Leaves: Handful
  • Fresh Sweet Basil Leaves: Handful
  • Salt and pepper to taste
  • Italian Seasoning to taste
  • Red pepper flakes to taste
  • Cream Cheese: 2 tbsps (optional)
  • Bread Slice: 12

Instructions 

  • Crumble cottage cheese. To it, add capsicum, minced garlic & ginger, chopped fresh mint leaves, chopped fresh sweet basil leaves and cream cheese. Cream cheese will bring it all together and will also add creaminess. 
  • Now add Italian seasoning, freshly ground pepper, red pepper flakes & salt. 
  • Mix it all well. Apply it on a slice of bread, top it with another slice. Apply butter on both sides and toast it in jaffle iron.
  • Serve hot with ketchup or dip of your choice. 
  • Note: You can store the leftover filling in the refrigerator and use within 3 days.

Substitutes: 

  1. For Vegan option substitute paneer with tofu.
  2. If cream cheese is not available, you can add hung curd/Greek yogurt. 
  3. You can also add vegetables of your choice like bell peppers, shredded carrots or cabbage.

Do try out this simple recipe. I am sure you guys will love it. Let me know what other kind of jaffles you make at home and what is your comfort filling in the comments section. It will be great to know. Stay Healthy! 🙂

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Healthy Tangy Spicy Peanut Chutney- No Onion, No Garlic

Peanut Chutney also known as Groundnut Chutney is a flavourful, delicious Indian chutney.  It is an easy and a tasty chutney made with peanuts and is served popularly along with South Indian breakfast dishes. The texture of this chutney is thick and creamy with of course great blend of flavours. Among all the other Indian chutneys, this groundnut chutney is quite unique, given that there is no addition of coconut, onion or garlic. 

It is made with just few everyday ingredients and is flavour bomb. You can serve this chutney with idlis, dosas, Indian savoury pancakes, pakoras, flatbreads or wraps. It is excellent to brighten up your meal and add a lot flavour to your dish. 

This Indian peanut chutney is protein-packed and boost the nutrition profile of your everyday breakfast meal and it is naturally vegan too. I made this Iron Rich Pancake for breakfast. It is made with chickpea flour and sattu, both of which are great sources of protein as well. But I wanted to add more protein to my vegetarian meal, so I decided to make this Peanut Chutney. One bite of this and the flavours just blew my mind. You guys have to try this to believe it. You can also try pairing this chutney with this Semolina pancakes or this Karnataka style Coconut dosa.

I kept this recipe in some way traditional by using raw peanuts which are roasted and then ground with other ingredients. I have also kept the skin of the peanuts. Peanut skins have the highest antioxidant levels compared to other parts of the peanut, and roasted peanut with skins have a high antioxidant capacity. 

The traditional version is usually made with only 6 ingredients such as roasted peanuts, garlic, green chilies, cumin seeds, salt and tamarind. All of these are ground with water to a smooth chutney & most often it is not tempered.

The traditional version is great too but I’ll share with you a way to add maximum punch with minimal ingredients that you will actually always make this peanut chutney without onion and garlic. This flavourful chutney can also be taken in any vrat. So save this recipe for your next Navratri fast.

How to make Peanut Chutney?

Ingredients 

  1. Raw Peanuts: 1/2 cup
  2. Roma Tomato: 1 medium size
  3. Dry Red Chillies: 3 (you can increase or decrease chilli as per your liking)
  4. Salt to taste
  5. Groundnut oil: 1 tbsp
  6. Lemon juice: 2 tbsps or to taste
  7. Water: 1/4th cup or as required

For Tempering 

  1. Groundnut oil: 1 tbsp
  2. Mustard seeds: 1/2 tsp
  3. Curry leaves: 5-6

Instructions

  • In a flat bottom pan, heat 1 tbsp oil to a medium heat. Add raw peanuts and roast till they change colour and become fragrant. 
  • Once peanuts are roasted, in the same pan add roughly chopped tomato, salt and dried chilli. Cook on a medium to low flame till tomato becomes mushy. If the need be, you can sprinkle some water to cook tomato.
  • Remove from heat and allow it to cool a little. Then add everything to a mixer grinder. Add lemon juice and 1/8th cup of water. 
  • Give it a blitz. Now add remaining water and blend till it becomes smooth and creamy. You can add more water if required but don’t add too much. Add little at a time. 
  • Empty the chutney into a bowl. For tempering, heat a tbsp of oil. Add mustard seeds and asafoetida/hing. Let mustard seeds splutter. Turn off the flame. 
  • Now add curry leaves and swirl it around. Let curry leaves rest in oil for 15-20 seconds then add this tempering to the chutney and mix well.
  • Check for salt and lemon juice. Adjust as per your liking. Your chutney is ready to serve.

Notes: 

  1. You can adjust the consistency by adding less or more water, but do not make the consistency runny or thin.
  2. Store your peanut chutney in an air-tight container. Refrigerate and use within a week.
  3. To make groundnut chutney, always use fresh dry peanuts. Do not use peanuts that have gone rancid.
  4. In case raw peanuts are not available, you can make this chutney with roasted salted peanuts. In that case, please be mindful of additional salt. 
  5. You can replace lemon juice with tamarind. Rinse or soak the tamarind in some water before you blend it with the remaining ingredients.

I genuinely encourage you to try this recipe because it is absolutely delicious. Do let me know in the comments section if try this recipe. Happy eating! 🙂

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Quick and easy recipe for mango pudding that you can make in just 10 minutes

As we embrace the warm and sunny days of summer, there’s nothing quite like indulging in the luscious sweetness of mangoes. Mango pudding is a delightful dessert that captures the essence of this beloved fruit, offering a refreshing and creamy treat that is perfect for any occasion. This recipe is not only simple to make but also celebrates the vibrant flavors of mangoes, making it a must-try for mango lovers.

Ingredients:

3-4 slices of bread
Ripe mangoes, cut into small cubes
Coconut milk
Honey (or sweetener of your choice)
Nuts of your choice for garnishing

Instructions:

Cut the bread slices into round shapes using a small bowl or cookie cutter.


In a bowl, mix the honey with the coconut milk until well combined.


Start assembling the pudding in serving bowls or glasses. Place a round bread piece at the bottom of each bowl. Pour some of the honey-coconut milk mixture over the bread to soak it. Add a layer of cubed mangoes on top of the bread.
Repeat the layers by adding another round bread piece, pouring coconut milk, and adding mango cubes until you’ve used up all the ingredients, making about three layers in total. Finish by placing a few mango cubes on top for garnish.

Optionally, sprinkle some nuts of your choice over the mango layer for added crunch and flavor.


Serve immediately or refrigerate for a short while to chill before serving. Enjoy your delicious mango pudding in just 10 minutes!

We hope you will enjoy making and savoring this delicious mango pudding as much as I do. It’s a fantastic way to make the most of the mango season and impress your family and friends with a delightful dessert. Give this recipe a try and let us know how it turned out for you in the comments below. If you have any variations or tips for making it even better, we’d love to hear them! Enjoy your summer with this sweet and refreshing treat. Happy Cooking!

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Nourish Your Summer: Sattu Chokha – A Bihari Delicacy with Health Benefits

Sattu Chokha, a humble yet flavorsome dish, embodies the essence of simplicity. With no cooking involved and no intricate techniques required, it’s a true testament to the beauty of minimalism in cooking. Made primarily from roasted gram flour (sattu), this dish celebrates the natural flavors and nutritional benefits of its core ingredient. Mixed with an array of aromatic spices and fresh ingredients like onions, green chilies, and coriander leaves, Sattu Chokha is a delightful medley of textures and tastes. Whether enjoyed as a standalone snack or paired with your favorite accompaniments like rice or dal, this dish offers a taste of comfort and tradition in every bite.

Sattu chokha is a staple food in Bihari households, especially during the scorching summer months. This simple yet nutritious dish is known for its cooling properties and delightful taste. Traditionally enjoyed with dal chawal, sattu chokha is a perfect blend of flavors and health benefits.

Experience the wholesome goodness of Sattu Chokha – simple yet satisfying, and bursting with authentic flavors

Ingredients:

1 cup chana sattu
1 medium-sized onion, finely chopped
2 green chillies, finely chopped
A handful of coriander leaves, finely chopped
Juice of 1 lemon
1 tsp roasted cumin powder
1 tbsp mustard oil
Salt to taste

Instructions:

In a mixing bowl or plate, add chana sattu, roasted cumin powder and salt.

Now add finely chopped onion, finely chopped coriander leaves, green chillies and mustard oil.

Now pour in the lemon juice and Mix everything together thoroughly until well combined. Taste and adjust seasoning if needed.

Serve the Sattu Chokha with rice or dal chawal. Enjoy the rustic flavors of this simple and nutritious dish!


Note: You can adjust the quantity of green chillis and lemon juice according to your taste preferences. Additionally, you can also add finely chopped coriander leaves for extra freshness and flavor.

Sattu chokha is not just a dish; it’s a tradition passed down through generations, offering a perfect blend of taste and health. Enjoy this Bihari delicacy and relish the goodness of sattu!

You can make your own sattu at home or you can buy from numerous brands available online as well as offline. In case you are looking for a homemade, preservative free and authentic experience, without getting into hassle of grinding your own, you can always explore Masala Monk’s Sattu Mix, which ships all over India also you don’t have to add roasted cumin powder and salt separately in this mixture.

Do try the recipe and let me know in comments how it turns out. If you end up adding your own twist and experimenting, let me know as well – maybe I will try it that way and see how it feels.

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Spice Up Your Meals: Sautéed Green Chillies Recipe for a Chatpata Delight

Adding sautéed green chillies to your meals is a fantastic way to bring a burst of flavor and a touch of heat. These fiery little chillies not only make your food chatpata (tangy and spicy) but also come with a host of health benefits. Rich in vitamins A and C, green chillies boost your immune system and improve eye health. They also contain capsaicin, which has anti-inflammatory properties and can help boost your metabolism. Whether as a side dish or a topping, sautéed green chillies are sure to elevate your culinary experience to a whole new level.

Let’s make a simple and flavorful sautéed green chillies recipe:

Ingredients:

10-12 big green chillies
1 teaspoon fennel powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust according to your spice preference)
1 teaspoon amchoor powder (dried mango powder)
1/2 teaspoon cumin seeds
1/2 teaspoon rai seeds
A pinch of hing (asafoetida)
2 tablespoons oil
Salt to taste
1 tablespoon lemon juice

Instructions:

Wash the green chillies thoroughly and pat them dry with a kitchen towel.

Slit each green chilli lengthwise one by one.

Heat oil in a pan over medium heat. Once the oil is hot, add cumin ,rai seeds and hing. Let the cumin and rai seeds splutter and release their aroma.

Add the slitted green chillies to the pan and sauté them for about 2-3 minutes until they become slightly tender. Lower the heat to medium-low and sprinkle all the spice including Amchoor over the green chillies. Mix well to coat the chillies with the spices. Cook for an additional 2 minutes, allowing the flavors to infuse.

Turn off the flame and drizzle the lemon juice over the sautéed green chillies. Give it a final mix to incorporate the tangy flavor.

Transfer the sautéed green chillies to a serving dish. This dish is perfect as a spicy and tangy side dish. It complements well with Indian meals, especially rice and dal. Adjust the amount of red chili powder according to your taste preference. Enjoy the heat and flavors of these delicious sautéed green chillies.

Do try out this easy peasy recipe and let me know in the comment section how you liked it. Happy Cooking!