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About My Cooking Diaries

This is Cecilia Pinto, currently based in Kuwait. Started this blog to share my cooking experiences with the world.

Rajgira Amaranth Gluten free rotis


Rajgira, Amaranth millet, is specifically consumed on fasts and makes an excellent option for preparing various dishes suitable for “Upvas”.  

 A gluten free grain, It is considered as one of the best sources of plant-based protein.  It is high in fibre and has prebiotic effects. Hence excellent for gut health and relieves constipation.

It’s good for diabetics, aids in weight loss, rich in calcium so good for bones, its Vitamin C boosts immunity and is good for the heart due to its cholesterol-lowering properties.

Ragjira rotis

1 cup Rajgira flour

Water, as required for kneading

1/2 tsp. Salt

1 tsp. oil

Ghee as required

Sieve 1 cup Amaranth flour. Add 1/2 tsp salt or to tast. Knead, adding as much water as required, beginning with a small quantity, or the dough may turn sticky.  

Unlike, Jowar and Ragi, Amaranth flour does not require to be pre-cooked prior to making chapatis.

When the flour comes together, add 1 tsp. oil and knead to a soft pliable dough.  Cover and set aside 15 mns.

Then divide into 4 equal portions.  To prepare rotis, take one portion, dust with flour and press into a flat disc while rotating it between your fingers and palm.  Then place on a rolling surface and roll as thin as possible, dusting with flour as required.

Roast on a heated tawa on medium low, till brown spots appear on both sides.  Smear with ghee.  Transfer to a casserole or a steel dabba or any roti box you may be using to keep the chapatis warm, until time to serve.

Rajgira rotis, won’t turn as soft as jowar and ragi as the flour is slightly grainy.  But delicious to eat and easily digested!

Ragi, Finger Millet Gluten free rotis


Gluten free rotis

Ragi, Finger Millet, Nachni, Rotis

Ragi is a rich source of dietary fibre and rich source of calcium, iron and protein.  Being the most popular among millets, Ragi is the ideal choice for starting with a millets diet.  Ragi or Nachni porridge i.e. Tisan is commonly consumed as a nutritious drink for normal as well as in convalescence due to it health benefits.

Now those looking for a gluten free diet can easily include ragi rotis as they are quite simple to make and aside from its nutritional benefits, ragi has a unique flavor and texture.  Enjoy making and eating these nachni rotis!!

Ingredients

1 cup Ragi Flour

1 cup water

½ tsp. salt

Ghee as required.

Sieve the Ragi flour and keep aside.  Place a pan on heat and add 1 cup water and salt.  When the water starts boiling add the flour and stir and mix well so the flour gets partially cooked.  When the flour comes together and water is absorbed, remove from flame.  Transfer to a wide plate and leave to cool till comfortable to handle but still warm.  Knead to a soft, pliable dough.  Set aside for 15 minutes.

To prepares the rotis, divide the dough into 4 portions.  Dust one portion generously with flour and press flat while rotating the dough between your palm and fingers to form a palm sized disc.  Then place on a rolling surface and roll as thin as possible dusting with flour as required.

Roast on a heated tawa/pan on medium low heat till brown spots appear on both side.  Smear with ghee.  Transfer to a casserole or a steel box to keep warm until served.

Jowar Sorghum Gluten free Rotis


Gluten free rotis

Jowar (Sorghum or Great Millet) Rotis

Jowar is the finest substitute for wheat and rice when it comes to nutrition because it has high levels of thiamine, niacin, riboflavin, and folate.  It is  rich in minerals like phosphorus, potassium and zinc.

commonly called jwaarie, jowar, jola, or jondhalaa

1 cup Jowar Flour

1 cup water

½ tsp. salt

Ghee as required.

Sieve the jowar flour and keep aside.  Place a pan on heat and add 1 cup water and salt.  When the water starts boiling add the flour and stir and mix well so the flour gets partially cooked.  When the flour comes together and water is absorbed, remove from flame.  Transfer to a wide plate and leave to cool till comfortable to handle but still warm.  Knead to a soft, pliable dough.  Set aside for 15 minutes.

To prepares the rotis, divide the dough into 4 portions.  Dust one portion generously with flour and press flat while rotating the dough  between your palm and fingers to form a palm sized disc.  Then place on a rolling surface and roll as thin as possible dusting with flour as required.

Roast on a heated tawa/pan on medium low heat till brown spots appear on both side.  Smear with ghee.  Transfer to a casserole or a steel box to keep warm until served.

Hare Chane Ki Chaat


Hare Chane Ki Chaat

Healthy snacking…

Hare Chane or Green Chana, also known as Chholia in hindi are a winter speciality as the fresh chana are available during the winter season in India. It is full of nutrients. You will find the chana sometimes in bunches with the stems and leaves and the chana and it is quite common to see people walking around with a bunch of the chana, plucking them directly, peeling off the shell and popping the chana in the mouth and munching on them.

This is a simple chaat recipe

Ingredients

2 cups Green chana (Shelled)

1 large Onion, chopped

2 Tomatoes, chopped

Small bunch fresh coriander, chopped

1 tsp. Red chilli powder

1 tsp. Chaat masala, or to taste

1 Lemon, juice

Boil the Chane with salt.  Drain and mix with the onion, tomato, coriander leaves, red chilli powder, chaat masala and lemon juice.  Serve in individual bowls and top with a lemon wedge.

To add some crunch, sprinkle with sev or potato salli.  Enjoy this tasty and healthy chaat as a snack, appetizer or an accompaniment to a main meal.

Dill Leaves Dal


Dill Leaves dal

Shepu/Suva

In India, dill is prepared in the manner of yellow ‘moong dal’, as a main-course dish. It is considered to have very good antiflatulent properties, so it is used as ‘mukhwas’, or an after-meal digestive. Traditionally, it is given to mothers immediately after childbirth. Source Wikipedia

Ingredients

1 cup Tur dal

1 large Onion, chopped

2 tomatoes, chopped

4 to 5 flakes garlic,

chopped 2 green chillies, slit

2 cups dill leaves, cleaned and roughly chopped

1/2 tsp. turmeric powder

1 tsp. salt or to taste

Tempering

2 tbsp. Coconut oil

1 tsp. mustard seeds

3 to 4 flakes garlic, crushed

1 sprig curry leaves

5 to 6 button red chillies or 2 whole kashmiri chillies

Pick and wwash dal, drain and add 2 to 3 cups water and add to a pressure cooker alongwith chopped onion, tomatoes, green chillies, garlic, turmeric powder and salt.  Cook on 5 minute setting in a nutripot.  Transfer the cooked dal to a norml essel and bring to a boil. 

Prepare tempering:  Heat oil in a pan, when hot add 1 tsp. mustard seeds.  When they splutter add 1 tsp. cumin seeds, 4 to 5 whole garlic crushed,  to 6 button chillies or 2 kashmiri chillies broken in pieces and curry leaves.  When light brown and aromatic, immediately add to the dal and cover with a lid to trap the falvors.  Serve hot with rice or any bread of your choice.

Feijoada in a Nutricook


Feijoada

Feijoada is a  stew of beans with beef and pork.  The name feijoada is derived from feijão, ‘bean’ in Portuguese. It is widely prepared in the Portuguese-speaking world with slight variations.

The basic ingredients of feijoada are beans and fresh pork or beef.

In Goa Feijoada is usually prepared with red beans (alsone) or red kidney beans and pork sausages.  Usually the long sausages are used in Feijoada.  I have not added any additional spice powders as I feel Goa sausages are spicy enough which is quite sufficient for our liking.  Hence this Feijoada dish is very easy and simple to make. 

Ingredients

1 cup Alsone/Red Kidney beans

15 Goa Pork sausages, the long ones

2 large Onions

2 large tomatoes

1 tbsp. ginger garlic paste

1 tsp. Salt or to taste

Method

Wash the red beans and soak overnight in plenty of water.  Drain and pick the beans to remove any that have not swelled or the bad ones.

Remove the string and casing from the sausages.  Chop the onions and the tomatoes. 

Add the bean, sausages, onion and tomatoes to the nutripot dish.  You can use a cooker also to make this dish. Add 2 cups water or as much gravy as required.  Add salt and ginger garlic paste.  Give a good stir.  Cover the nutripot, switch on and set on “BEAN” for 15 minutes.  Hit START.

After the pot assesses the ingredients, the cooking timer will start from 15 counting down to O.   Switch off.  You may leave the pot till pressure reduces or you may use the vent to release the pressure if you are short of time. 

You can also use the “Keep warm” button and open the pot when ready to serve.

Serve hot with plain steamed rice or any rice preparation like sannas, etc. Goes well with the Goan bread Poee.  Enjoy!

Jowar Khichidi Sorghum Khichidi


Jowar is an ancient grain and is now increasingly making a come back due to its high nutritive values and being gluten free. Called Sorghum in english, it is a nutritious food, rich in protein, dietry fibre, B Vitamins and minerals. All sorghums contain mixed polyphenols, such as phenolic acids and flavonoids. Sorghum grains are one of the highest food sources of proanthocyanidins. Source: Wikipedia

Besan Ladoos


Try these super easy and simple Besan ladoos. Whether called Ladoo, Laddu, Laadoo … they taste just Yum, melt in your mouth. Do try!!

Besan Ladoo

Makes 12 ladoos

Ingredients
2 cups besan
1 cup powdered sugar
1/2 cup ghee

¼ tsp. turmeric

¼ cup cashewnuts, chopped fine
2 tbsps. Almonds/Pistas peeled, sliced
½  tsp. cardamom powder

¼ tsp. powdered nutmeg

Method

Begin roasting besan over a low flame, adding ghee 1 tbsp. at a time. Add the turmeric. Roasting will take approx  20 to 30 mins. The colour should turn deep, almost light brown. Add more ghee if required.  The besan should not look too dry.  If it is too dry add a tbsp of ghee.  If too wet add additional sugar later.

Add the sliced nuts, (reserve some for garnish) and roast 5 minutes on very low.  Take off flame. Leave aside to cool a little.  When mixture is still warm add sugar, cardamom and nutmeg powder.  Form into ladoos while still warm. Garnish with pista and almond slices.  I used melon seeds and saffron strands to give it an exotic twist!! 😉

Mince Green Masala


This is my favorite mince recipe, which is my mother’s recipe from the book “Mai’s Recipes”. When I was pregnant for my daughter, I was craving this dish made by my miother all the time. My mother managed to send it across to me and for the next couple of days, this mince was my only diet for breakfast, lunch, dinner and as a snack!! Goes without saying that my daughter also loves mince!

Mince (Green Masala) – Mai’s Recipes

Ingredients

½ Kg. Mince (Mutton or Beef)

1 large Onion

1 large Tomato

1 cup black peas

2 cloves

1” cinnamon

4 pepper corns

1 tbsp. Vinegar

1 tsp. Salt or to taste

2 tbsp. Oil

1 tsp. Sugar (optional)

Grind to a paste

4 green chillies

1 small onions

¼ tsp. black peppercorns

1 tsp. cumin seeds

1” pc. Cinnamon

2 cloves

8 flakes garlic

1” pc. Ginger

½ tsp. turmeric powder

Method

Wash the black peas and soak in water for approx. 6 hours. Wash mince and drain well.  Chop onion and tomato. Heat oil in a vessel.  Add the cloves, cinnamon and peppercorns and fry for a while, then add the chopped onion and fry till light brown.  Add the chopped tomato and fry till soft.  Add the masala paste and fry stirring all the time till oil separates.  Add the drained black peas and stir for a few minutes. Add the mince and salt and mix well, add 1 cup of hot water and cook till mince and peas are done.  Add vinegar, sugar and simmer for 5 minutes till oil surfaces.

Puran Poli Traditional Puran Poli Recipe


PURAN POLI is an Indian sweet flatbread that originates from South India and Maharashtra. The origins of Puran Poli can be traced back to ancient India, where it was first mentioned in ancient texts such as the Vedas and the Mahabharata. Puran Poli is believed to have originated in the region of Maharashtra, where it quickly became a favourite among the locals. This sweet dish was traditionally prepared during festivals and special occasions and was often shared with friends and family.

Puran Poli is one of the most famous and beloved sweet dishes in Maharashtra, India. This delicacy has captured the hearts of locals and tourists alike with its unique texture, flavour, and cultural significance.

Puran Poli is not just a dish, but a cultural symbol in Maharashtra. It is deeply ingrained in the state’s history and traditions and is often associated with festivals such as Ganesh Chaturthi, Holi, and Diwali. Puran Poli is also a symbol of warmth and hospitality and is often served to guests as a sign of respect and affection.

While the basic recipe for Puran Poli remains the same, there are many variations of this dish that can be found throughout Maharashtra. Some regions add coconut or sesame seeds to the filling, while others use different types of lentils or sweeteners.

Whether enjoyed on a special occasion or as a simple treat, Puran Poli is a symbol of warmth, hospitality, and tradition.

The various names for the flatbread include puran puri or vedmi in Gujarati, bobbattlu or baksham or oliga in Telegu, Andhra Pradesh,  holige or obbattu in Kannada, puran poli in Marathi,  payasabolli or simply bolli in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.

PURANPOLI – Makes 12 Puranpolis
For Puran
1 cup Chana dal/Split chickpeas, soaked for 2 hours
½ cup Jaggery
2 tbsp. sugar (optional)
1/2 tsp Nutmeg powder
1/2 tsp Cardamom powder
¼ tsp. Saffron strands
½ tsp. Salt

For Dough
1 cup Maida
½ cup Wheat flour
½ cup Rice flour
½ tsp. Salt
10 tbsp. Oil
½ cup water

To make the dough:
In a large wide bowl or plate, add the maida, wheat flour, rice flour, salt, adding half the water and oil.  Knead well and repeat adding the water and oil little at a time till all the water and oil is used up. Knead well. Dough will be sticky.  Knead again adding 2 tbsp. water and 2 tbsp. oil.  Keep kneading for 10-15 minutes.  If the dough gets too sticky, take a little oil to make the dough soft and pliable. Dust a little flour if necessary. Kneading may be done using a stand mixer with dough hook.  Rub oil on the dough, cover with a wet cloth and rest for 2 hours.

To make the Puran::

Cook the soaked chana dal and about 3 cups water and and pressure cook it for 3 whistles. Drain and cool.
In a pan, add the dal, jaggery and sugar and cook on medium heat for 10 to 15 minutes, stirring constantly while mashing the dal with a spatula.  You may use the potato masher, or stand mixer to mash the dal. Add nutmeg powder, cardamom powder, saffron stands, and a pinch of salt. Mix well and cook till fairly dry.  Leave to cool.

To make the puranpolis:

Knead the dough for a minute and divide into 12 equal portions.  Divide the puran mixture into 12 portions.  Flatten the dough ball on your palm and stuff one portion of the puran and close bringing the edges together.

Sprinkle some flour on a rolling board and gently roll out the puranpoli into as thin a circle as possible.

Transfer the puranpoli to a tawa or non-stick pan, flipping to cook evenly till brown on both side.  Smear a little ghee if desired. Serve hot and enjoy with a tablespoon or two of melted tup/ghee.  Absolutely delicious and scrumptious.

Brinji Rice


Brinji Rice is a Tamil based rice preparation where mainly short grain rice is used in the South. But here I have used Basmati Rice to standardize the rice rather than choosing from a wide variety of rice available. Brinji Rice is more like a biryani but without the use of curd. Here coconut milk and peppers or green chilli are used.

Brinji Rice

Brinji Sadam (Tamil recipe)

A One pot dish! Enjoy with yogurt or raita of your choice.

Ingredients

1 Cup Basmati rice

1 medium onion, sliced

1 medium tomato, chopped

1 Potato, cubed

1 Carrot,  cubed

½ cup cauliflower florets, soak in warm salted water till required

½ cup green peas

1 small green capsicum, chopped 

½ cup chopped French beans

1” cinnamon

1 Cardamom

2 Cloves

2 Bay leaves

1.5 cups coconut milk

½ cup water

1 tsp. salt or to taste

2 tbsp. Ghee

For masala paste:

Grind following with a little water

1 tbsp. grated coconut

½ cup coriander leaves

¼ cup mint leaves

2 Green chillies

1” Ginger

6 Cloves garlic

1/2 tsp. fennel seeds

2 Green cardamom

2 cloves

1” Cinnamon

Method:

Wash, drain and soak rice for atleast 30 minutes. Grinnd the masala paste and keep aside.

Heat ghee in a heavy bottomed pan, add the bay leaves, cloves, cardamom and cinnamon, saute for a few seconds.  Add the onion and fry till light brown.  Add the tomatoes and cook till soft.  Then add the green masala and saute till the raw smell disappears and oil begins to separate.  Add all the vegetables, mix well and saute for a minute.  Add the rice and fry mixing well till the rice grains are coated with the masala.  Add the coconut milk, water and salt and mix well.  Bring to a boil, stir, reduce heat and cover and cook till water is absorbed.If using a cooking, pressure cook on medium for 1 or 2 whistles or 8 minutes.  Switch off and leave for pressure to drop on it’s own.  Open and mix the rice so the spices and veggies are evenly distributed with the rice.

Serve hot with yogurt or any raita of your choice.

Millets Dosa and Idli with Onion Garlic Chutney


Millets Dosa and Idli with Onion Garlic chutney

Ingredients

1.5 cups Sorgum (Jowar)

½ cup Urad dal (Split black gram)

½ cup chana dal (split Bengal gram)

1 tbsp. fenugreek seeds (methi)

¼ cup poha

Salt to taste.

Add all the ingredients from Jowar to fenugreek seeds to a vessel.  Wash well and drain.  Replenish with water and leave to soak for atleast 8 hours.  Drain out the water, put fresh water and add ¼ cup poha.  Grind the ingredients in batches to a thick smooth paste.  Transfer the batter to wide large vessel and leave to ferment overnight.

Once fermented, add salt and mix well.  Set aside for half tone hour, if possible.  Prepare the dosas and idlis.  Heat a griddle to very hot, sprinkle some water to bring doen the temperature a bit, wipe the pan clean and pour 1.5 ladle of batter (depending on the size of the pan) and spread in concentric circles to cover the pan.  Cook on medium heat.  When light brown drizzle some ghee in the center and the sides, fry till golden brown and remove.  Serve crisp and hot with chutney and sambar. 

To make idlis, heat the idli steamer.  Grease the idli molds and fill with batter.  Steam for 15 minutes.  Pierce with a toothpick to check if they cooked.  Remove.

Onion Garlic Chutney

Ingrediens

1 medium Onion, sliced roughly

¼ cup garlic, peeled

1 tbsp. urad dal

1 tbs. chana dal

4 red chillies

Small pc. Tamarind

Salt to taste

Tempering

1 sprig curry leaves

1 tsp. mustard seeds

2 tbsp. oil

Take oil in a pan, when hot add the urad and channa dal and fry till golden.  Then add the onion and garlic and chillies and fry till light brown.  Take off heat and leave to cool.  Then grind to a paste with tamarind and salt.  Remove to a bowl.  Prepare tempering by heating oil, add the mustard seeds, when they splutter add curry leaves and pour over the chutney as garnish.  Serve with Doss and Idlis.

Whole Masoor Green Curry Akkha Masoor


Masoor Dal, like all the pulses has numerous health benefits making it essential to be added to the diet. It helps to lower cholesterol and blood pressure levels making it good for the heart. It contains dietary fibres and protein helping to keep the blood pressure normal and also assures the heart to be free from any disease providing a good source of folate. It is beneficial for diabetics to have masoor because it has a low glycemic index. It has Vitamin E and lutein which are good for the eyes. It also helps improve digestion because of the prebiotic carbohydrates present in it and the laxative property helps to prevent constipation. As these pulses are a good source of iron, it helps the pregnant ladies providing that extra energy required for their babies. All the above mentioned benefits make this dal a super hero of every kitchen.

This is my mother’s recipe form the book “Mai’s Recipes”.

To obtain a copy of the book, please check out the following link,

or Watsapp me (Cecilia Pinto) on +91 98 33 45 71 88.

Mai’s Recipes Contact details

Prawn Dangar


Prawn Dangar, typically prawn cutlets is a popular and much loved dish in Goa. It can be served as an accompaniment to any main meal or as a snack or appetizer.

Ingredients

1 Cup Prawns, preferable small prawns

2 medium Onions, chopped finely

2 green chillies, chopped

½ cup coriander leaves, chopped

½ tsp. ginger garlic paste3

½ tsp. turmeric powder

½ tsp. chilli powder

½ tsp. coriander powder

1 tsp. salt or to taste

1 tsp. tamarind paste or lemon juice

1 tsp. sugar (optional)

2 tbsp. gram flour (Besan)

1 tbsp. rice flour

2 tbsp. grated coconut

Rawa (semolina) for coating

Oil for shallow frying

Clean, wash and drain prawns.  If using large prawns, chop them into small pieces.  Squeeze out all the excess water and transfer to a mixing bowl.  Add all the ingredients from Onions to coconut.  Mix well, squeezing the mixture so that it binds well.  Cover and keep the mixture aside for 15 minutes.  Form the mixture into golf sized balls, flatten a bit and coat with rawa.  Shallow fry for 5 minutes on each side, till golden brown and crisp. Serve as an accompaniment to a main meal or as a snack or appetizer with ketchup or green chutney.

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