Crispy Brussels Sprouts | Brussels Sprouts

These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re pan fried with minimum oil. Yes, this is our new favorite way to eat Brussels sprouts and we didn’t need a new one. It’s outrageously easy and mouth wateringly delicious.

Crispy Brussels Sprouts

Brussels sprouts are hearty with a strong, nutty flavor. Enjoy them raw and shredded in a salad or roasted with a drizzle of olive oil. You can purchase a fresh Brussels sprout stalk, which hosts small heads neatly aligned side by side in rows, or you can buy a bag of loose sprouts, fresh or frozen. Brussels sprouts are a source of the B-vitamins necessary for cellular energy production, including vitamin B6, thiamine, and folate. Brussels sprouts contain 24% of the daily recommended amount of vitamin A, which is great for your eyes and internal organs.

Brussels Sprouts

The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They’re full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan.

Brussels sprouts – 200 gms
Olive oil – 2 tbsp
Roasted sesame seeds – 2 tbsp

Dry coriander leaves powder – 1/2 tbsp
Mix herbs – 1/2 tsp
Red chili powder – 1/2 tsp
Turmeric – a pinch
Chaat masala – 1/2 tsp
Roasted cumin powder – 1/2 tsp
Himalayan pink salt to taste


  1. Wash and boil brussels sprouts with 2 cups of water till tender (approx 5 minutes on medium heat).
  2. Strain boiled brussels sprouts and press gently with the help of potato peeler.
  3. Now season pressed boiled brussels sprouts with all spices (mentioned above) and toss them well.
  4. Heat a pan and add seasoned brussels sprouts. Roast them fork tender and golden brown, about 8-10 minutes.
  5. Flip brussels sprouts and cook from another side till caramelised.
  6. Garnished with roasted sesame seeds. Serve hot with your favorite dip.
Yummy Snack

Makar Sankranti | Khajoor Recipe | The Festival of Ghughuti | Love My Culture | Fest of Kumaon 

Makar Sankranti or Ghugutia is one of the famous Hindu festivals and is celebrated with a lot of zeal in Uttarakhand. According to the Hindu scriptures, on this day, the sun enters the zodiac sign of Capricorn from the zodiac sign of Cancer. This day marks the northward transit (Uttarayan) of the sun. The migratory birds also return to the hills, since a change in the season takes place.

Khajoor Recipe

On Makar Sankranti people give Khichdi in charity and take a dip in holy rivers in Kumaun Bageshwar (Saryu and Gomti Sangam) and Rani Bagh (Gaula). They also participate in the Uttarayani fairs to celebrate the festival of Ghughuti (also known as Kale Kauwa).

Table decor

During the festival, people make sweetmeats out of wheat flour that is deep-fried in ghee and shaped like drums, pomegranates, knives, swords, etc. They are strung into a necklace and are worn by children on the morning of Ghughuti. They also sing to attract crows and other birds. Portions of these edible necklaces are offered to welcome the migratory birds back after their winter sojourn in the plains.

Traditional Pichora

I already shared a Ghughuti recipe in my blog. Traditionally, ghughuti dough is made into different shapes and then deep-fried. The most common shape resembles the Hindi letter 4 while shapes of drums, knives are also common. This time I will make Khajoor. Khajoor locally called Rotana is a fried cookie made up of wheat flour, milk, suji, fennel seeds and jaggery. Rotana is served in cultural events and festivals. Khajoor is also prepared at the times of “Makar sankranti and Holi” festivals.

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Ingredients :

Whole Wheat Flour – 2 cups
Water – 1 cup
Grated jaggery – 1 &1/2 cups
Sesame seeds – 1/4 cup
Fennel seeds – 1/8 cup
Oil – 4 tbsp
A pinch of Himalayan pink salt

Oil for frying

Makar Sankranti

Method :

  1. Heat water in a pan and add grated jaggery or gur.
  2. Add a pinch of himalayan pink salt. Cook till jaggery melts.
  3. Then filter jaggery water an allow to cool down completely.
  4. I used food processor to knead a dough. Add 2 cups of Whole wheat flour into a food processor.
  5. Add sesame seeds and fennel seeds with oil. Mix it.
  6. Then add prepared jaggery water slowly and knead a dough.
  7. At last add little oil and mix it well.
  8. Now take a small portion of dough. Roll a dough into flat chapati (little thick ) and cut into diamond shape.
  9. Then fry on low heat till light golden brown. Serve with hot cup of chai.
Fest of Kumaon 

Lohri 2022 Special | These Popcorn Recipes Will Set The Mood For This Joyous Occasion | 3 Flavors Popcorn | Pressure Cooker Method

The festival of Lohri has a lot to offer – great food, a taste of tradition, dance and dhol. Lohri, the harvest festival celebrated in northern India, especially Punjab and Haryana is looked forward to because of several reasons. A time for a refreshing get-together, an excuse to hum traditional songs like Sunder Mundriye Ho and shake a leg to their tunes, and the joy of digging into the delectable traditional thali – Lohri signifies joy and new beginnings.

Lohri Decor

Popcorns are a staple when it comes to Lohri but instead of the basic ones why not give your popcorns a twist? These special Lohri recipes of popcorn are what you need to set the mood of your Lohri party in 2022 a year we all hope gets better. These three delicious and easy to make flavored popcorn recipes. From spicy to sweet, one of these flavors will be your next favorite.

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Salted popcorn :
Corn kernels – 1/3 cup
Ghee – 2 tbsp
Himalayan pink salt to taste

Masala popcorn :
Corn kernels – 1/3 cup
Red chilli powder – 1/2 tsp
Turmeric – 1/4 tsp
Chaat masala – 1 tsp
Ghee – 2 tbsp
Himalayan pink salt to taste

Jaggery popcorn :
Salted popcorn – 2 cups
Grated jaggery – 1 cup
Fennel seeds – 1 tbsp
Ghee – 3 tbsp

Lohri Popcorn Thali

Method :

Salted Popcorn

  1. In a pressure cooker, heat ghee. Then add corn kernels and roast on low flame.
  2. Roast until the popcorn starts to puff a little.
  3. Immediately close the lid and keep the flame on low.
  4. Wait until all the popcorn starts to pop up and it’s done.

Masala popcorn :

  1. In a pressure cooker, heat ghee. Then add corn kernels and roast on low flame.
  2. Roast until the popcorn starts to puff a little. When corn about to pop add all masalas (mentioned above in masala popcorn ingredients). Mix it well.
  3. Immediately close the lid and keep the flame on low.
  4. Wait until all the popcorn starts to pop up and it’s done.

Jaggery popcorn :

  1. Heat ghee in pan and add jaggery. Cook till jaggery melts.
  2. Switch off the flame. Add salted popcorn and mix it well.
  3. Take out jaggery coated popcorn in a separate plate or a bowl.
  4. Allow them to cool down completely and then separate them.

Lohri Special | Quinoa Gajak or Chikki | No Sugar Recipe

Lohri is just around the corner, so I thought to make these homemade sweet treats to elevate the festivities. Gur and gajaks are some of the main things that are served during this Punjabi festival. There are many varieties of chikkis available like dry fruit chikki, sesame seeds chikki, etc. Today, I made gajak or chikki but with a little twist. In this recipe, I replaced sesame seeds and peanuts with Quinoa puffs.

Lohri Special

Quinoa is one of few plant foods that provides a complete protein source with all nine essential amino acids. This makes puffed quinoa an excellent post-workout snack when served alongside fruit or as a topping for Greek yogurt. Quinoa puffs are also a good source of fiber, providing three grams per serving. The fiber found in quinoa is beneficial for digestive health. Quinoa puffs contain nearly twice as much fiber as nearly all other grains.

Quinoa Gajak or Chikki

Whereas jaggery is packed with calcium, magnesium, iron, potassium and phosphorus and even has trace amounts of zinc, copper, thiamin, riboflavin and niacin. Studies suggest that jaggery has B vitamins, some amounts of plant proteins and loads of phytochemicals and antioxidants. No wonder then that eating jaggery, especially during the winter season, has many potential benefits. 


Quinoa chikki are very tasty, sugar-free and gluten-free, and great for a healthy life. In the festive season make and serve some healthy sweets to your guest.

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Ingredients :

Grated jaggery – 2 cups
Quinoa puffs – 1 & 1/2 cups
Ghee – 4 tbsp

Method :

  1. Grease butter paper with oil or ghee.
  2. Cook jaggery (heavy bottom non stick pan) till a thick syrup is formed. To test that the syrup is ready put a drop in cold water. If it forms a firm ball the syrup is ready.
  3. Now add quinoa puffs and mix it well (Flame off).
  4. Immediately spread prepared chikki mixturer on the greased plate.
  5. Now level up mixture with rolling pin and gently spread mixture.
  6. Let it cool slightly before cutting into desired shapes.
No Sugar Treat

Lohri Special | Peanut Sesame Seeds Laddu with Jaggery

When it comes to Snack boxes, packing is always difficult as we want a quick fix and a healthy one every day. Always fruits make a good choice for morning snacks and some healthy crunchy snacks would be great for midmorning office snacks or kids’ evening hunger.

Peanut Sesame Seeds Laddu with Jaggery

Peanut Sesame Seeds Laddu with Jaggery is nutritious, healthy, and easy to prepare. You need three main ingredients for making this laddu. I love snacking on these guilt-free laddus. As these laddus contain peanuts, jaggery, and sesame seeds, they are rich in protein and iron. These guilt-free laddus can be had as a snack can be given to children as after-school snacks or can be packed in their snack boxes.

Healthy Snack

I often make and stock these kinds of healthy ladoos at home to snack in between meals. What I loved is the addition of fennel seeds. Dried fennel seeds are a storehouse of various nutrients, with low calories and high in different micro and macronutrients.

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Ingredients :

Sesame seeds – 1 cup

Salted & roasted peanuts – 1 cup ( Readymade)

Grated jaggery – 1 & 1/2 cups

Fennel seeds – 1 tbsp

Homemade ghee – 3 tbsp

Protein Rich Laddu

Method :

  1. Heat a pan and add sesame seeds. Roast till crispy on low heat. Transfer them into separate bowl and allow it to cool down completely.
  2. Then in a grinder add roasted sesame seeds with salted, roasted peanuts and fennel seeds into coarse mixture.
  3. Add ghee in a same pan and add jaggery. Allow jaggery to melt completely.
  4. Then add prepared coarse mixture and mix it well.
  5. Transfer mixture in a separate thali or in bowl. Allow it cool down a bit.
  6. Grease your hands with little ghee. Make small/medium laddus.
  7. Store them in an airtight container. Serve as needed.
Jaggery Or Gur

Quinoa Puff Coated with Jaggery | Healthy Snack | Gur Wale Quinoa

Quinoa Puff coated with jaggery is a quick and healthy snack that can answer your cravings for something sweet. Easy to make and it tastes delicious. Quinoa jaggery puffs are free of refined sugar, gluten-free, packed with protein and a healthier treat.

Quinoa Puff Coated with Jaggery

Quinoa puff gives you all the benefits of quinoa in a crispy snack. Just add milk and enjoy; no cooking needed. Puffed quinoa also makes a crunchy addition to yogurt, oatmeal and granola bars. The best part? It’s packed with high-quality protein, fiber and iron so it not only tastes great but is also great for you. Quinoa is one of few plant foods that provides a complete protein source with all nine essential amino acids. This makes puffed quinoa an excellent post-workout snack when served alongside fruit or as a topping for Greek yogurt.

Healthy Snack

Jaggery is made from the juice of sugarcane, which is heated to produce thick crystals. It contains sugar in sucrose form and is used in many food products as a sweetening agent. It is considered healthier than refined sugar as certain plant phytochemicals and minerals are preserved in it. Many people avoid jaggery as its raw appearance is not very appealing. However, it may be time to start making this food a regular part of your diet as it provides many essential nutrients and is an effective remedy for many ailments. By adding jaggery to your diet, you gain a wide range of health benefits that you may not have thought that this food could provide.

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Ingredients :

Quinoa puff  – 1 cup
Grated jaggery – 1 cup
Himalayan pink salt to taste
Ghee – 1 tbsp


  1. Now add ghee in a pan and add grated jaggery.
  2. Now mix well and let the jaggery melt. Once completely melted, let it cook until the mixture attains a thick and syrupy consistency on low heat.
  3. Now add quinoa puff  and mix well.
  4. Mix well to ensure quinoa puff  is coated well in the jaggery mixture.
  5. Take gur quinoa on a butter paper and mix well.
  6. Let the gur quinoa puff cool down completely and then separate them.
  7. Store in an airtight jar or serve as a snack.
  8. Do try this recipe and share it.
Gur Wale Quinoa

Lohri Special | Winter Energy Balls | Dry Fruits & Seeds Ladoo | No Sugar No Jaggery

Whether you call them healthy laddu, energy bites or protein bites these little balls are full of protein and a perfect treat to enjoy for your evening hunger pangs. This dry fruit, seeds, and nuts laddu are super versatile and you can add or substitute any ingredients available in your pantry. This is a no sugar or jaggery recipe. These dry fruit, seeds, and nuts ladoo are super healthy. They are so easy to make and are sweetened naturally with dates and raisins.

Lohri Special

When you need toasted nuts for a recipe generally do – Skillet toasting. Skillet toasting is great for producing small batches of toasted nuts, but the results are uneven and you can burn them if you get distracted. But you can toast nuts and seeds – Microwave Method. It’s so easy and only takes a few minutes. Just spread nuts and seeds on a microwave-safe plate and in an even layer. The trick also works for coconut powder, sesame seeds, or other seeds of your choice. Then cooks the nuts on full power for three minutes. Every minute pauses the process to mix up the nuts so that they toast evenly.

Winter Energy Balls

Packed with nutrients, good fats, and fiber, these energy balls are made with dates, raisins, and various nuts. There is no exact recipe to make dry fruits laddu or these energy balls. The proportions of the nuts and dry fruits can vary according to your choice. Just make sure the dates and raisins are a little extra. Since the dates, raisins have cohesive and sticky properties that help in binding the laddu. There is no need to add any sugar to the recipe. The sweetness of the dates and raisins makes make the laddu sweet – a little extra sweet.

No Sugar No Jaggery

Use pitted dates. If the dates have seeds, then remove the seeds and chop them. These ladoos can also be gift wrapped and sent to your family or friends during any festival or Lohri.

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Dry Fruits
Almond slices – 1/2 cup
Walnuts – 1/4 cup
Pistachios – 1/4 cup
Cashews – 1/4 cup
Sesame seeds – 1/2 cup
Pumpkin seeds – 1/4 cup
Melon seeds – 1/4 cup
Flax Seeds – 1/8 cup

Dessicated coconut – 1/2 cup
Rava – 1/2 cup
Roasted peanuts – 1/2 cup (store bought)
Chopped Dates – 15
Raisins – 1/2 cup
Dried apricot – 1/2 cup
Fennel seeds – 1/8 cup
Homemade ghee – 1 tbsp
Himalayan pink salt – 1/4 tsp

Method :

  1. Heat a pan and add dessicated coconut. Roast till crispy on low heat. Transfer them into separate bowl.
  2. Add 1 tsp of ghee in a same pan and roast all dry fruits (mentioned above) on low heat.
  3. Add 1 tsp of ghee in a same pan add flax seeds, pumpkin seeds and melon seeds. Roast them on low heat for 2-3 minutes. Keep it aside.
  4. Then roast sesame seeds for 3-5 minutes so low heat and keep it separate from other roasted nuts and seeds.
  5. Add chopped dates with raisins and cook for 3-4 minutes till they starts caramelised. Keep it aside.
  6. Now roast fennel seeds for few seconds and mix with roasted sesame seeds.
  7. At last roast rava till golden brown and mix with all roasted nuts and seeds. Now add dried apricot with little himalayan pink salt.
  8. Then transfer all roasted dates, raisins, nuts, seeds with roasted rava (excluded roasted sesame seeds & fennel seeds ) into a food processor. Grind them into a coarse mixture.
  9. Now mix roasted sesame seeds & fennel seeds into coarse mixture. Mix all ingredients well.
  10. Grease your hands with little ghee. Make small/medium laddus.
  11. Store them in an airtight container. Serve as needed.

Diwali Special | Chivda Recipe | Poha Chivda | Sweet Savory Mixture

Chivda is a classic treat that is often enjoyed during Diwali. There are so many unique ways to prepare these snacks for any and all celebrations, and they are known by several other names like farsan and namkeen. It is a delicious snack mix made with flattened rice (poha), spices, dry fruit and nuts, plus hints of salt and sugar. The result is a crunchy, crispy treat with a delightful combination of salty and sweet flavors.

Chivda Recipe | Poha Chivda

Chivda is basically a trail mix. A mix of different ingredients and spices, where the main ingredient can differ. The main ingredient changes, like cornflakes in chivda or Sabudana in Sabudana Chivda or Oats in this Oats Chivda, etc. Poha Chivda too is done in multiple ways and the main difference at times is the way the poha is cooked. Many like to fry it and use it in the mix. To make it healthier and to avoid all that oil, I simply roast it. It taste delicious and I bet you will definitely be craving for more.  I love this Roasted Poha chivda so much. It comes in handy for your tea time snack and so easy to make and bursting with flavors. 

Sweet Savory Mixture

This chivda is very versatile as there is no rigid proportion or combination to be followed. It stays crispy for a month if stored in an airtight container. You can send it to school for a short break or serve it as an after school or between play hunger chaser.

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Ingredients :

For Namkeen :
Thin poha – 2 cups
Peanuts – 1/2 cup
Roasted chana daal – 1/4 cup
Cashews – 1/4 cup
Pumpkin seeds – 1/4 cup
Raisins – 1/4 cup
Coconut flakes – 1/2 cup
Sliced almonds – 1/4 cup
Curry leaves – 10
Chopped green chilli – 2
Olive oil – 2 tbsp

Spices :
Turmeric – 1/2 tsp
Roasted cumin powder – 1 tsp
Roasted fennel powder – 1 tbsp
Red chilli powder – 1/2 tsp
Hing – 1/4 tsp
Amchur powder – 1/2 tsp
Powdered sugar – 3 tbsp
Black salt – 1/4 tsp
Salt to taste

Method :

  1. Dry roast poha on low heat until crisp. Keep it aside and add roasted chana dal (store bought).
  2. Now dry roast peanuts till golden and crisp. Keep it aside
  3. Dry roast cashews, pumpkin seeds for 2-3 minutes on slow heat while continuously stirring it. Keep it aside
  4. In a pan take about 1 tbsp oil and roast raisins,sliced almonds and coconut flakes.
  5. Make spices mix combing all spices (mentioned above except hing).
  6. Now in the same pan add 1 tbsp oil and curry leaves followed by green chilli. Fry them until crisp.
  7. Then add hing with spice powder mix (except powdered sugar) and roast them for a minute.
  8. Now add roasted poha & seeds. Mix them well for 2 minutes on medium flame.
  9. Switch off the gas and add powdered white sugar. Mix well.
  10. Allow it to cool properly and then store it in an airtight container.
Diwali Special

Palak Ki Muthiya | Healthy Snack | Recipe with Spinach

Muthiyas are among the most popular and healthy snacks as they are made with vegetable and an assortment of flours and very little oil is used for tempering. It is a healthy snack recipe unlike any other gujarati snacks, it is considered to be filling and also healthy as it steam cooked and not deep fried. It is typically served as a street food snack in gujarat.

Tasty Snack

When all these ingredients are combined in a correct proportion, it results in a soft and tasty Gujarati muthiya. It has a great shelf life so you can make it and store it in the fridge and use it as a side dish or breakfast also. Do try this 🙂

Gujarati Snack

We can make Muthiya using many vegetables like methi, mooli, doodhi are frequently used vegetables and also the traditional one. Muthiya absorbs less oil because it is a steamed dumpling and hence it is very healthy and nutritious. Spinach is linked to numerous health benefits that improve your eyesight, cancer prevention and regulates blood sugar. This is the actual reason why this leafy green is considered a superfood. This Muthiya recipe gives you a chance to eat this vegetable without being fussy for its bitter taste – a good way to make your kids eat it too.

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For Muthiya
Whole wheat flour – 1 & 1/2 cups
Chopped spinach – 2 cups
Besan – 3 tbsp
Coriander powder – 1 tbsp
Roasted cumin powder – 1/2 tbsp
Red chilli powder – 1/2 tbsp
Turmeric – 1/2 tsp
Grated ginger – 1/2 tbsp
Finely chopped green chilli – 2
Juice of one lemon
Oil – 2 tbsp
Water – 1/2 cup
Baking soda –a small pinch
Himalayan pink salt to taste

For Tempering:
Oil – 2 tbsp
Mustard Seeds or Rai – 1/2 tbsp
White sesame seeds – 4 tbsp
Dry curry leaves – 3 tbsp
Red chilli powder – 1/2 tsp

Fresh chopped coriander leaves for garnishing


  1. Keep 3 cups of water in deep kadai and put a stand in it. Cover it and let it boil on medium heat.
  2. Mix all ingredients (mentioned under For Muthiya) in a bowl and knead a soft dough with 1/2 cup of water.
  3. Now take a large ball sized dough and roll to a cylindrical shape.
  4. Grease a steam plate with little oil. Place a cylindrical shape dough on a steam plate.
  5. Cover and steam for 30 minutes. Keeping the flame on medium heat.
  6. Steam until the toothpick inserted comes out clean. Allow them to cool down completely.
  7. Then cut into thick slices. Keep aside.
  8. For Tempering : In a pan heat oil and splutter rai or mustard, sesame seeds, dried curry leaves with red chilli powder. Then add in sliced muthiya and mix well.
  9. Spread and roast on both sides until the sides turn crisp.
  10. Garnish with fresh coriander leaves and serve with green chutney.
Snack Recipe

Avocado Guacamole | The Gateway Dish For Many Avocado Fans

It’s creamy, fresh, and completely irresistible. No sour cream or mayonnaise or no peas or preservatives. Just fresh and healthy ingredients This Chunky Avocado Guacamole spread onto warm toasted bread is one of my favorite quick meals. It’s so delicious and very easy to make. The word “guacamole” and the dip, are both originally from Mexico, where avocados have been cultivated for thousands of years. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce).

Avocado Guacamole

Avocado is one of my favorite fruitAvocado has a very rich, creamy, and buttery texture. It also has an earthy and mildly sweet taste. It is also packed with lots of vitamins and minerals. For Guacamole, look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy on the inside. Cut avocados in half, remove the pit, scoop the flesh into a bowl and mash it up with a fork or potato masher.

Yummy snack

Guacamole is best eaten right after it’s made. Like apples, avocados start to oxidize and turn brown once they’ve been cut. A good amount of lime juice added to guacamole can help slow down that process. And if you store the guacamole properly, you can easily make it a few hours ahead if you are preparing for a party.

Nachos & Salty Crackers

The trick to keeping guacamole green is to make sure air doesn’t touch it. Transfer it to a container, cover it with plastic wrap, and press down on the plastic wrap to squeeze out any air pockets. Make sure any exposed surface of the guacamole is touching the plastic wrap, not air. This will keep the amount of browning to a minimum.

My Favorite Dip

Avocado Guacamole is a great substitute for mayonnaise, creamy avocado offers a similar smoothness and mouthfeel while providing nutrients and healthy fats. Serve it as a dip at your next party or spoon it on top of tacos for an easy dinner upgrade.

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Ingredients :
3 Ripe Avocados, pitted and peeled
Finely chopped white onion – 1
Finely chopped green chili – 1 (without seeds)
Finely chopped snack tomatoes – 6
Finely chopped coriander leaves – 1/2 cup
Juice of one lime
Himalayan pink salt to taste

Nachos or Salty Crackers for serving

Method :

  1. In a bowl, mash together 3 ripe avocados with the help of potato or frock. Mix with all above ingredients.
  2. Mix it well and Avocado Guacamole is ready.
  3. Serve with Nachos or Salty Crackers.

Healthy Zucchini Kofta In Appe Pan | No Fry Zucchini Kofta | Appe Pan Recipe | Recipe With Zucchini

Here is a healthy, delicious and tasty No Fry Zucchini Kofta recipe which you will absolutely love. These kofta are not deep fried but pan fried in a Paniyaram Pan (Appe Pan ). Zucchini, also known as courgette, is a summer squash in the Cucurbitaceae plant family, alongside melons, spaghetti squash, and cucumbers. Zucchini contains a variety of vitamins, minerals, and beneficial plant compounds. Cooked zucchini is particularly high in vitamin A, though raw zucchini contains slightly less.

Healthy Zucchini Kofta In Appe Pan

An appe pan or paniyaram pan is easily available across India. It is a thick, heavy-bottomed dish with several small, round cavities. Brush pan with oil, and when heated, add a tablespoon of kofta batter in each greased cavity. Cook for 10-15 minutes on each side on a medium flame till the koftas are golden brown.

No Fry Zucchini Kofta

I didn’t use salt and water in this recipe.

  1. Because salt causes zucchini rounds to release excess water.
  2. Zucchini have enough water to hold kofta shape so no need to add extra water.
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Grated zucchini – 1 medium size
Besan or gram flour – 1 cup
Carom seeds (ajwain) – 1/2 tsp
Turmeric or Haldi – 1 tsp
Roasted cumin powder – 1/2 tsp
Chat masala – 1 tbsp
Ghee for shallow frying

Appe Pan Recipe


  1. Into a large mixing bowl, add all above ingredients (excpt ghee) and mix everything well.
  2. Dont add water and salt.
  3. Preheat a appe pan and drizzle a little oil or ghee in each of the cavities; then place the kofta balls in the pan’s cavities; drizzle the kofta with a little oil and pan fry them until golden brown on both sides.
  4. You will have to flip the kofta balls so they fry on all sides evenly. 
  5. Once done, keep the lauki kofta balls aside and we will use them only when we are ready to serve.

Saturday Spicy Snack | No Fried Bread Pakora | Tea Time Healthy Snack With Zucchini and Carrot | Pan- Fried Bread Pakora

Rain comes and all we can think of is piping hot tea, served with spicy pakoras, bhajias, and vadas. Pakoras are one of the most friendly rainy day snacks. From vegetables like spinach, onion, cauliflower, capsicum, chilies, potatoes, to paneer. Mix them with gram flour batter with spices, and deep fry. That’s a perfect match – Chai and Pakoras !!

No Fried Bread Pakora

Bread Pakoras are always a hit in my house. Earlier, I made no fry bread pakoras stuffed with paneer, and both my boys loved it. There is no harm to indulge in fried stuff once in a while especially when it rains. But, being a fitness freak husband’s wife it’s dicey because if I will make fried bread pakoras there is no chance Manu will eat. So, I made little bit changes to make bread pakora healthier. 

Tea Time Healthy Snack With Zucchini and Carrot

I added oats flour, gram flour with little Rava, and grated vegetables. Yes, vegetables – Zucchini and Carrot. Then roasted bread pakora on tawa with little oil. Served with my favorite Kiwi Avocado Coriander Chutney. Surprisingly, Reyansh loved it and asked me to make it again for dinner.

Pan Fried Bread Pakora

Gram flour or Chickpea flour is popularly used in Indian, Pakistani, Bangladeshi and other cuisines. It is a great gluten-free substitute for wheat or all-purpose flour in many recipes, and can also be used to thicken sauces or curries. Oats flour is one of my favorite and one of the easiest to use ingredients. I never missed any chance to add oats in my cooking. It helps thicken gravies, work as healthy substitutes for refined flours and grains. Adding little Rava in the batter makes bread pakoda crispy and tasty.

Flours – Gram Flour & Oats Flour

Zucchini is quite a bland vegetable and its texture is soft but not mushy. Its skin is soft, thin, and perfectly edible, so don’t peel it off. It blends with other ingredients and you would never even know there is a vegetable in it. Recently, I baked a Chocolate Zucchini Cake and it turned out delicious.

Veggies – Zucchini & Carrots

Carrots are rich in beta-carotene, which, when consumed, converts to vitamin A in the liver. Vitamin A directly affects the retina and the rhodopsin, a purple pigment that is necessary for night vision. This is a great way to include carrot in your favorite bread pakoras.

Healthy Evening Snack

No Fried Bread Pakora | Tea Time Healthy Snack With Zucchini and Carrot | Pan- Fried Bread Pakora

This no fried Bread Pakoda is a healthy, very delicious, and a perfect weekend treat or party snack. It is also the best option for the tiffin box. Made from brown bread slices, gram flour, oats flour, rava, and spices along with zucchini, carrot. Lots of good ingredients in one go. Have you ever tried adding sesame seeds in bread pakodas? Do try it – Sesame seeds give a wonderful nuttiness to this no fried pakoras.

Tea Time Snack

Ingredients :

For Pakora Batter:
Gram flour or besan – 1/2 cup
Oat flour – 1/4 cup
Rava – 1/8 cup
Water – 1/2 cup
Grated zucchini – 1 cup
Grated carrot – 1 cup
Carom seeds – 1/2 tsp
Roasted cumin powder – 1/2 tsp
Turmeric – 1/4 tsp
Red chilli powder – 1/2 tsp
Salt to taste

For Pakora:
Roasted sesame – 1/4 cup
Brown bread – 5
Oil for roasting

Adrak Elaichi Chai

Method :

  1. For Pakora Batter – Mix all ingredients mentioned under pakora batter and make a batter. Keep it aside for 10 minutes.
  2. Take on a slice of the bread. Cut it into half and dip prepared batter and coat from both the sides.
  3. Heat a non-stick tawa with a little oil and place batter coated bread pakora carefully on it.
  4. Sprinkle some sesame on it. Press lightly with the help of a spatula.
  5. Shallow fry on medium to low heat until golden color.
  6. Put little oil on bread pakora and flip pakora with a flat spatula.
  7. When bread pakora is roasted from both sides. Pick bread pakora (vertically) with the help of tong and roasted from bottom and sides as well.
  8. Take it out in a paper towel. Serve with your favorite chutney and hot chai.
Veggies Loaded Snack