Hara Bhara Kabab with Raw Banana (Plantains)

For as long as I remember, if some restaurant happened to have hara bhara kabab on their menu, I would never miss ordering them. Somehow the color, crunch and taste of these kababs is unbeatable! I have another variant of this Hara Bhara Kabab already on the blog – Check it out!

In this recipe, I have introduced plantains into the recipe. Plantains act like good binding agents and wonderfully complement the other veggies here. I totally skipped the deep frying part and opted to just cook these on a skillet with a little oil. Trust me – these are still as crunchy and tasty as the original kababs. Don’t take my word for it – give this recipe a try! 20 min and you will have this all ready at the dinner table 🙂

Video Recipe below:

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Healthy Whole Wheat Eggless Carrot Pancakes

For at least the last 6 or 7 months, my Saturday breakfast has been pancakes! They are super easy to put together and really filling. Especially on weekends when breakfast is always on the verge of becoming brunch 😀 I have a pretty standard pancake recipe that I tweak to include different flavors. Check out these other healthy pancake recipes: Banana Pancakes and Mango Pancakes!

Video Recipe below:

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Bottle Gourd Multigrain Flatbread (Sorekayi/Lauki Rotti)

I have been on a break for a while – traveling for the holidays! Now I am slowly easing my way into my routine. You will start seeing more posts soon 🙂 I have always been fond of Akki Rotti – a crisp flatbread made with rice flour. Growing up, akki rotti was a staple breakfast at least once a week. Most commonly people add onions to akki rotti, but at home I prepare a wide variety of rottis with different vegetables. Some of my personal favorite veggies to add to akki rotti are – capsicum and peas, methi leaves, spring onion, grated carrot, grated radish, grated kohlrabi, … The combinations are endless! Recently, I moved away from making this flatbread with just rice flour. I generally prepare the dough with wheat or a combination of different whole grain flours.

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