No Butter, No Oil – Eggless Chocolate Oats Banana Cake
I have said a big “no” to the all purpose flour cake. When you are baking a cake for yourself why not bake the healthier version of it.I am talking here about a healthy cake, which has oats, banana, flaxseeds and yogurt. No Butter, No Oil – Eggless Chocolate Oats Banana Cake. Sounds healthy and tastes good too. You know what stops me from baking a cake frequently at home is Butter and yes, oil too. It has happened almost every time that when I came across any interesting cake recipe I very enthusiastically read it. The moment I go read the ingredient section and after reading the insane amount of Butter or Oil and Cream is added to it, my interest is gone. I know it sounds weird and trust me, I have got such reactions like “Come on it a “Cake”, it can’t be butter or oil free.
Gulit free and Healthy Cake
And I say “why not” ! I am not a very healthy eater but I think if you are eating out you really don’t have control over it. But if you are at home then you can have the full control over the ingredients. It’s a good idea to find a recipe of a cake, which you can be eaten guilt free and baked more frequently. Ok, I agree that it might not be that moist or that goooooood like a normal cake is but I think that’s not bad at all. Recipe of another amazing Whole wheat Oats Banana Cake with Egg and without Egg is on the blog (click the link)
Yes, It’s a no butter or oil cake recipe. I skipped adding any oil or butter to it. Try it you might like it too, and thank me later 🙂
Since holi is around so this post becomes special as making Dahi Vada is like a ritual at my place. This Dahi vada post becomes more special because it’s non-fried and steamed. I feel so proud when I make something healthy or find a healthy version of some recipe which tastes as good as the original dish.
Fried Vada or Steamed Vadas?
Why opt for fried food when we can recreate the same taste with the healthy alternative. You should bookmark this steamed dahi vada or non-fried dahi vada recipe or try it on this Holi festival and surprise your guests by telling that it’s not fried.
Soft dahi vada dipped in sweet and salty yogurt and topped with tamarind chutney tastes simply yum. I made this with a combination of urad daal and moong daal. You will be needing fruit salt like eno while making this non-fried dahi vada. Use your idli maker for making these dahi vadas and dip them in hot water for few minutes and they are ready to be served.
Try out this simple recipe and I am sure you will love it. Share your feedback or suggestions in the comment section and don’t forget to tag me if you post them on social media. I am on facebook, twitter and Instagram.
We all love South Indian dishes and the different varieties of chutneys served with these dishes are interesting. I remember my visit to “Chutneys” in Hyderabad and Waao ! they serve five-six variations of chutney to relish with the South Indian dishes. This Green Coriander Coconut Chutney Recipe was tried first time due to unavailability of few ingredients at home. Earlier I used to make only the traditional coconut chutney with idli or dosa which is also served in almost all the restaurants or anna’s stall but now depending upon time and availability of ingredients I love to give it some twist like adding tomatoes and onions. The tomato onion coconut chutney recipe is already on the blog, click the link for the recipe.
This time I made Green Coriander Coconut chutney. It’s very simple to make and can be prepared quickly. You can serve it with appam, dosa, Uttapam or idllies. To make this green coriander chutney all you need is fresh coriander leaves, coconut, green chilies, curd and garlic pod which is optional. You can add tempering or you can skip it if you want to keep it oil free as I have skipped it.
I have also shared the recipe of tomato-onion coconut chutney, Rawa idli and spicy sambhar on the blog. I am a big dosa fan and if you follow me on Instagram @savorytales you will definitely be knowing this. If you give it a try, do share your feedback and comment about this recipe.
I used to see this restaurant Flavors while going to Vashi, near Sanpada Railway Station and I was planning to go there and finally it happened last Friday. We (Me and S) went for lunch to this place. We got the parking easily and it didn’t seem to be an issue at that time. We went around 1 pm and the place was quite full.
I don’t know why but I always judge the restaurant at first place by the ambiance which has not always been the right approach because I had some amazing food at average or no ambiance restaurants also. But, as usual, the place was analyzed again on this parameter and I liked it this time at the first place only because the beautiful decor, perfect lighting and comfortable sitting space impressed me.
We started the meal with some beautiful looking and totally ” Hatt-ke” (different) Mocktails.
Icy Lemon was a beautiful blue colored mocktail and it had a very refreshing taste of lemons. It became my favorite in the first sip itself. Next was Chatka Mary ( interesting name .. isn’t it?) This is a crazy spin to the Bloody Mary where the tomatoes are replaced by sweet- spicy guava juice with some lime. The rims were coated with salt and red chili powder and full “khatta-meetha-teekha” combo this one was. Kala Khatta Mojito was another beautiful colored mocktail which was served to us and was a notable combination of the kala khatta and mojito. I liked the taste of this mocktail and enjoyed sipping it. The last one was Green Chilli Mojito.. (Yes ! you read right) an attractive bright green color mocktail was is a unique combination of green chilies, lime, and mint.
This is my favorite part of the meal because I am a big fan of dry and tandoor items more than the gravy dishes. The starters were served with a variety of dips and sauces. I liked the starters here more because they were beautifully presented. Murg Hazarvi Kebab was delicious pepper flavored chicken kebabs. The chicken pieces were succulent, spicy and perfectly cooked. Panner Hilltop was served on a BBQ equipped serveware were the paneer tikka was placed on top and the bottom section was filled with burning charcoal which was like a live BBQ. The paneer pieces were soft and this green colored tikka was stuffed with spinach and green peas filling. Veg Kurkure is something that you should not miss. Crispy fried vegetables served beautifully with honey and chilli sauce. Paneer Lotus was beautiful flower shaped fried pastry sheets stuffed with spicy paneer filling which was crispy and yummy. The BBQ chicken was tasty with chicken cooked in BBQ sauce. The Bikarneri Seekh Kebab is a good option for the vegetarian lovers but I found it a bit dry due to the cottage cheese I guess and you need some chutney or dip to accompany it.
As I mentioned above I absolutely loved the way they presented the food and the quantity is fulfilling too. I would like to mention especially the Singaporian rice served with Prawns in Oyster sauce. The rice was nicely cooked, flavorful and it was presented in a bamboo container. I loved the Murg Musallam which was rich and creamy chicken gravy with minced chicken pieces and was downright delicious. The Subz Diwani Handi was good too and Paneer Lababdar was kind of ok nothing special. The meal was served with Roti ki tokri which had assorted bread right from missi roti, tandoori roti and naan.
I think this is the favorite part of the meal for everyone. Since we were already full after such an elaborate meal so we decided to conclude the meal with the hot sizzling brownie. I love that sizzling sound of the chocolate sauce and it’s such a treat to eyes to watch it in front of you. It was absolutely delicious and with moist brownie, vanilla ice-cream and hot chocolate sauce.
The service is another thing I would like to mention here. The staff were quick and well aware about the menu items. They left no stones unturned to give us the best service.
They have an ongoing BBQ festival so check out their Zomato and Facebook page for more details.
This place has an amazing variety to offer to all veg and non-veg food lovers. This restaurant is indeed a good option for the residents of Navi Mumbai or anyone who is visiting this part of the city.
“My opinion and words are not biased and the review is totally based on my experience at the restaurant. But rightly said, “Food is subjective and everyone has own taste” so kindly exercise your own discretion, with the understanding that this is reviewer’s personal opinion.”
At my place, Roasted eggplant or Baingan Bharta is made with Litti or Batti but it is very different from the Punjabi Baingan Bharta. My dad is a big fan of Punjabi Baingan bharta. He orders it at almost every restaurant or Dhaba where we had a meal with him. We had some amazing and some horrible experience of Baigan Bharta ordered at a restaurant or Dhaba. (I hope he reads this :P) The Dhaba style Punjabi Baingan Bharta recipe has never disappointed us so far. There is something really amazing about Dhaba style food, rich in taste and it makes you crave for more. For me, road trips are also exciting because of these midway Dhaba lunches or snack breaks and the enticing food they offer.
Baigan ka Bharta is a simple dish made with the eggplant also known as aubergines roasted directly over the fire till it is charred, mashed well and then cooked along with commonly used Indian spice powders, but the smoky flavor of the roasted Baigan is the main highlight of the dish. The smoky flavor adds a different dimension to the dish so I will insist not to miss this step. Baigan Bharta with sattu paratha or tandoori roti with a dollop of ghee tastes really divine. I tried to make this Indian burnt aubergine curry or roasted eggplant curry at home this time and it turned out to be really good.
Try out this step by step picture recipe of Baingan ka Bharta and please do share with me on my social media handles – Instagram Twitter Facebook
Dahi Sev Batata Puri or Dahi Puri is a popular snack or chaat item which is especially popular in Maharastra. Dahi Puri is simply yummy with sweet, sour and spicy flavors in it. The puris are filled with boiled potatoes, chutney, onion and dahi. You can use tamarind and green coriander chutney for making Dahi Puri. If you follow me on Instagram you know I love chaats and street food and especially Pani Puri. I start craving for it if I don’t have it for long.
This Dahi Sev Batata Puri Recipe video is also very special because this is my first recipe video and let me tell you this blogging has made me learn so many new things. I was a complete zero in all this video making and editing thing but I thought of diversifying into vlogging as well and thus, my research and study about video making and editing started. I am glad I made my first recipe video ALL by myself and posted it with lots of thoughts and fear in my mind but I am glad as the comments and response are really encouraging.
So, if you are reading this do check out the video and subscribe to my channel.
Sundays are usually chicken curry day at my place. Fish curry is made rarely may be because everyone likes only “Rohu” fish at my place which requires time and a lot of patience to eat it. I first time had Pomfret Masala Fry in Daman at a shack and I really liked it. This spicy masala coated pomfret fry was melt-in-mouth and with a dash of lemon, it tasted absolutely delicious. I tried the deep fried version of pomfret fry at Tarkarli (locally called: pamphlet) but didn’t like it much.
Fried Pomfret or Pomfret Tawa Fry:
I will anytime choose Tawa fry version over deep fried for not only health reasons but also because I like that spicy masala that coats the fish. You can also make Tandoori pomfret by cooking the fish in tandoori masala, this would be a healthier option. Let me share some basic benefits of adding fish in your diet. Fishes are the rich source of essential fatty acids (omega-3 fatty acids)and minerals. It also contains a good amount of iodine which is critical for the thyroid gland. Thus, Pomfret is good for eyesight, healthy hair and skin.
On one such Sunday morning, we went to the fish market to buy “Rohu” fish but I also got tempted to try making Pomfret Fish Masala Fry at home. It’s really simple and easy to make. The fish gets cooked in 10-15 minutes and marination is advisable for 15 minutes. Cooking this fish in mustard oil adds more flavor to the dish. Use non-stick pan or kadhai to prepare Pomfret Masala Tawa fry so that the masala don’t stick in the pan or kadai.
If you try the recipe don’t forget to tag me in your social media posts Instagram- @savorytales or Facebook @savorytales.
I recently visited Tarkarli and Devbag, Malvan, Maharastra. Devbag was such a picturesque destination with backwaters of Karli river on one side and the blue Arabian sea on another side. Whenever I am visiting a new place I do some research about places to visit, things to do and yes, very important what and where to eat (can’t help the foodie me). Tarkarli is one of the popular beaches in Maharashtra and definitely, a heaven for adventure sports lover and seafood lovers. Little that I know about photography I have tried to capture Tarkarli-Devbag’s beauty through my lens and also sharing few must have items to eat when visiting that area. Good time to visit this place is from November to February.
Please do comment and let me know your views also if you want to know more about this place do comment on the post I will try to answer your query to the best of my ability. This post is really special to me because in 2017 I have decided to share tales of my travel too on the blog and this is my first travel post. I wish to travel more and share stories with you more often.
What To Eat:
You should not miss eating the amazing Malvani Chicken Thali, Surmai Thali, Pomfret Thali with Kombdi Vade prepared at any homestay’s kitchen. Try out Modak a specialty of Malvan which is steamed rice flour dumplings filled with sweet coconut stuffing. Amboli Misal is another new thing that I tried in Tarkarli where misal is served not with pav but with plain uttapam.
Do visit Atithi Bambu in Malvan to have delicious Surmai and Pomfret fish fry.
Indian meals are incomplete without chutneys and pickles. So many varieties of chutney are made in India. The variations can be sweet, spicy or tangy. Green coriander chutney or Dhaniya chutney is one of my favorite as it compliments many dishes such as chaat, pakoras, samosas, vada, sandwiches or other snack items too. This chutney is really easy to make and during winters you can make and store it in the refrigerator. It can last for a week easily. Do check the recipe of egg chops and khaman dhokla with which I love to savor this chutney.
I have posted the recipe of Egg chops and Moong Dal Bhajiya which tastes amazing with this green coriander chutney. You can make this in large quantity and keep it in the refrigerator in airtight container. This one is a no onion and garlic recipe, but you can add one or two cloves of garlic if you want as per your taste. You can also check out the Coconut chutney with tomatoes recipe which goes very well with South Indian dishes.
Try out this simple green coriander chutney or dhaniya chutney. And do share with me the interesting variations of chutney that you make.
Egg chop is a lip smacking deep-fried snack option. It is made from boiled egg and boiled potatoes. I first time had egg-chop in Varanasi where it is available on almost on all the egg stalls so you can easily get your hands on it. These deep fried ball shaped chops are bound to attract you. Whenever I am in Varanasi, I try to relish kachoris, samosas, chaats, sweets and yes…egg-chop. The mention of egg-chops makes me nostalgic and I start missing Banaras. It’s very popular in Bengal too by the name of “Dimer Chop or Egg Devil”. I read that they make it in two ways either the egg is coated with mashed potatoes or minced meat. If you love eggs like me then do check this recipe of Egg Pepper Fry.
Egg chop is one of my favorite snack and must-have item when I am in Varanasi. The egg chops topped with green coriander chutney, chopped onion and some chaat masala sprinkled over it tastes simply amazing. It is very easy to make and you can be served to your egg-e-terian guests too. It’s a hit item for the kid’s tiffin box also. You can make some changes in the recipe like making the mashed potatoes more or less spicy as per your preference. However, to give it more crispy texture people roll the chops in bread crumbs before frying since I was not having crumbs prepared so I added cornflour to the potato mixture which acted as a binding agent during frying. I strongly feel that the green coriander chutney enhances the taste of these chops. Will be sharing the recipe of green coriander chutney on the blog.
Do give it a try and let me know your feedback or how you make it in your home. If you try this recipe and post it on Instagram don’t forget to tag @savorytales.