A wholesome additive-free comfort food that promotes healthy life without causing any food allergies.

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Garhwali Kadhi


  • 1/2 cup Bajra (Pearl Millet) - soaked for 3-4 hours, drained and ground to a paste
  • 1 cup sour yogurt diluted with 2 cups water
  • 1/8 tsp asafoetida
  • 1/2 tsp turmeric 1/2 tsp chilli powder
  • 2 tsp salt
  • 1 tsp powdered coriander seeds
  • 2 Tbsp oil
  • 1 tsp cumin seeds


Dissolve the ground paste into the water and yogurt mixture.

Add the asafoetida, turmeric, chilli powder, salt and coriander powder.

Heat the oil and add the cumin seeds.

When they splutter, add the yogurt mixture and bring to a boil, stirring to avoid scorching.

Simmer for 5 minutes or so, till it thicken a bit.

Serve hot.


Kambu chocolate cake is such a fantastic recipe and after eating the cake no one would believe that it is made with the humble kambu or bajra.

ingredients (Makes a small 6 inch cake)

  • Kambu maavu / Pearl Millet Flour / Bajra flour - 100 grams
  • Sugar - 100 grams
  • Eggs - 2 (At room temperature)
  • Vanilla essence - 1.5 teaspoons
  • Cocoa powder - 50 grams grams
  • Baking powder - 1/2 teaspoon
  • Baking soda - A pinch
  • Salt - 1/8 tsp
  • Oil - 50 ml
  • Total Preparation Time - 30 - 40 minutes
Extras you will need:
  • Pressure cooker (Whistle or regulator not needed)
  • Whisk
  • 6 inch wide cake pan


Grease the inside of a small round cake pan that measures 6 Inch x 2 Inch with little oil and dust some kambu flour over it, tap off the excess. (Place parchment paper or butter paper optionally inside the pan)

Preheating - Take a pressure cooker and place the separator plate into it and close the cooker with its lid as shown in this recipe. Place this set up on flame and preheat the cooker for about 10 minutes on high flame. Do not place the whistle / regulator, you will not need it.

While the cooker is getting preheated, make the batter.

To a dry bowl add kambu flour, coco powder, salt, baking powder, baking soda and mix well using a whisk.

Mix oil, eggs, sugar, vanilla essence and beat until all ingredients gets mixed up well. You don't have to use a beater just a whisk/spoon/fork will do.

Once done mix the flour mixture little by little and make a thick yet flowy batter. If it is too thick add some water to it.

Pour into the cake pan and place into the preheated cooker and bake for 30 to 40 minutes or until done. Check after 25 minutes to see if the cake is ready. Insert a wet toothpick into the center of the cake pan. If you find batter sticking to the stick then bake for some more time, say 5 to 10 minutes.

Once the cake is ready remove from the cooker and set aside until it cools down.

Slide a knife around the cake sides and remove from pan. Cut and serve.



  • 1 Cup - Bajra/Pearl Millet
  • 1/2 Cup - Yellow Moong Dal
  • 1 Medium - Potato
  • 1 Medium - Carrot
  • 8-10 - Beans
  • 1/4 Cup - Green Peas
  • 5-6 - Cauliflower Florets (optional)
  • 4 Cups - Water
  • To Taste - Salt
  • 1 tbsp - Oil
  • 2 medium - Onion
  • 2 - Green Chilies
  • 1 large - Tomato
  • A Pinch - Asafoetida/Hing
  • 1/2 tsp - Cumin Seeds
  • 1/2 tsp - Mustard Seeds
  • 2 tsp - Ginger Garlic Paste
  • 1 tsp - Red Chili Powder
  • 1 tsp - Coriander Powder
  • 1/4 tsp - Turmeric Powder
  • 2 tbsp - Chopped Coriander Leaves
  • 1/2 tbsp - Lemon Juice (optional)


  1. Soak bajra over night or you can soak for 4 hours, wash well and keep aside. Soak moong dal for 10-15 mins, and meanwhile peel and dice potato, carrot, chop beans, cut cauliflower in florets (if using) and cut any other vegetable that you would like to use.

  2. In a pressure cooker add soaked, washed bajra, moong dal, all the vegetables, green chili,  salt 1/4 tsp turmeric powder and 4 cups water, we have to use water 4 times with bajra but if you are using futura cooker you can use less water like 2 or 3 cups. Pressure cook for 3-4 whistles, after 3-4 whistles keep flame to low and cook for 5 mins.

  3. While khichdi getting cooked, peel and chop onion, green chili, coriander leaves and tomato (I pureed tomato).

  4. In a pan or kadai heat oil add hing, cumin seeds, mustard seeds and allow to splutter. Now add onion,

  5. Add red chili powder, remaining turmeric powder, coriander powder and mix well cook for 1 min in low flame. Now add tomato, mix well and cook until tomato gets mashed or for 1-2 mins in medium flame.

  6. Open cooker and add prepared masala and mix well, simmer for 2-3 mins, adjust salt if required. Off flame add coriander leaves, lemon juice and mix to combine.

Serve hot or warm with pickle, papad or any side dish you prefer.

Flax seed Podi-FlaxSeed Chutney Powder Recipe-Podi Recipe

Prep Time : 5 mins

Cook Time : 15 mins

Yields: 1/2 cup

Recipe Category: Podi Recipes-Flax seeds

Recipe Cuisine: Indian

Author:Padhu Sankar


  • Flax seed - 100 grams or 1/2 cup + 1 tbsp
  • Urad dal -2 tbsp
  • Red Chilli- 4-5
  • Cumin seeds/ jeera -3/4 tsp
  • Tamarind - small marble sized ball
  • Salt needed


Dry roast flax seeds nicely on medium heat. Leave it to cool.

Dry roast urad dal and red chillies until dal turns golden brown.

Dry roast cumin seeds and tamarind separately.

Dry grind everything together with needed salt to a slightly coarse powder.

Store it in an airtight container in the refrigerator.

You can mix this podi with steaming hot rice topped with a tsp of ghee and have it or you can have it as a side dish for idli and dosa.

Flax Seed Chutney Recipe

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy


  • Flax Seeds 1/2 cup
  • Garlic
  • Sesame oil (til oil) 2 tablespoons
  • Garlic cloves mashed 25-30
  • Dried red chillies broken 8-10
  • White sesame seeds 3 tablespoons
  • Rock salt (sendha namak) to taste


Step 1

Heat oil in a non-stick pan. Add garlic and sauté till golden. Add dried red chillies and sauté till crisp.

Step 2

Add flax seeds and sesame seeds and transfer into a mixer jar. Add rock salt and cool and grind to a chutney.

Step 3

Transfer into a serving bowl and serve.

Flax Seed Burfi/Health Bar


  • 1/2 cup golden flax seed powder or meal
  • 1/2 cup coarsely ground walnut
  • 1/2 cup coarsely ground almonds
  • 1/2 cup coarsely ground cashews
  • 1 teaspoon crushed cardamom about 8 cardamoms
  • 1 cup sugar
  • 1/4 cup water


Grease the 8 inch plate and set aside.

Dry roast flex seed, over medium heat for about 1 minute. Add walnut, almond and cashew powder. Dry roast for about 2 minutes stirring continuously. Do not over roast the nuts, nuts will become oily.

Turn off the heat. Add cardamom mix it well and take out in a bowl. Set aside.

In same sauce pan boil the sugar and water together over medium heat. After syrup come to boil lower the heat to medium and let it boil for 1-2 minutes. To check the syrup put a drop over dry surface and check with finger syrup should be just sticky. On candy thermometer it should show 205 degree Ferranti.

Turn off the heat. Add the nuts mixture to the syrup. Mix it well and quickly spread over the greased plate by pressing from all sides to keep 1/4 inches in thickness and the edges clean.

Cool for a few minutes and cut them in about 1-1/2 inch square shape

Keep them in closed container; Flex Seed Burfi has a long shelf life.

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