Jowar is an Indian name for Sorghum. Sorghum is gluten-free diet and is good in treatment of celiac disease and wheat allergies. It keeps bones and teeth healthy giving energy to the body. It also maintains the health of heart, controls diabetes, arthritis and weight of the body. (Health Benefits of Sorghum).
The most famous Indian flatbread made out of Jowar is Jolada Rotti. This is an unleavened flatbread, delicious, nutritious but tricky to make. Unlike the regular wheat flour chapathis, Jowar is gluten free, hence difficult to retain shape while rolling of the dough. Of course, it requires good practice and experience. My mom makes very good jowar Rotti and she serves it along with garlic chutney and Jhunka, the combination is simply mouth watering.
I have tried making them many times, but it is difficult to roll them thin and yet maintain its shape. So instead I make these Jowar Thalipeeth which my MIL makes often. Thalipeeth is a Marathi word for Multi grain pancake which also consists of onions, chilleis, cilantro etc.
The process of making these Rottis are very similar to Akki Rotti, the rice flour pancake. One can pat the prepared jowar dough directly over the pan; this requires good practice and care needs to be taken to see that the pan is not hot. I follow another method in which the Roti dough is patted on to a shape of circle on a plastic cover/aluminum foil. I then transfer the prepared circled dough onto the hot tava. I feel this method gives more flexibility as it is easy to control the shape and the thickness of the “Rotti”. Either way they are nutritious!
These are served along with chutney and a dollop of ghee or butter on the side.
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The concept of making these vegetable balls is borrowed from the famous dish Vegetable Manchurian. The kiddo is fond of Gobi or the Vegetable Manchurian, however he is not fond of the sauce. So I have used the idea and made only the vegetable balls. I use my trusty Aebleskiver Pan for making these vegetables balls that way I do not have to deep fry these, making it healthier. Plus I do not use MSG/ajinomoto and hence it is safe for the kids to eat.
For all those unfamiliar with this pan, the Aebleskiver Pan can be used for making low-fat version of pakodas, vadas, bhajjis. The Appe (Konkani cooking word) is also referred to as “Ponganalu/Paniyaram/Uniyappam”. I have found very favorable results by using this pan and this forms a healthier alternative to the deep fired variety. To see how the Aebleskiver pan/skillet looks like check here.
You can also check other recipes using this skillet: Dahi Vada (Appe ), Malai Kofta Curry, Masala Vada, Instant Sooji Onion Appe, Low Fat Methi Pakodas (Appey Style).
Please note that making these balls from start to finish is a little bit time consuming process; so plan ahead. However the taste of these veggie balls is delicious and kid appealing 🙂
I have started a new section on my blog called the “Kid’s Recipe Corner” which has a listing of Kid’s recipes from my blog. If you have any snack idea, lunch box idea that you would like to share, then please feel free to do so. I would love to hear from you.
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Kismuri (Konkani word) is a side dish that is made of a mix of coconut, onion, chilli powder along with roasted ingredients like bittergourd, pappad etc. Karate is Konkani word for Bitter gourd and hence the name Kaarate Kismuri. No, not the martial arts Karate, I promise you there is no such thing involved in this recipe:-)
(Note: In Konkani, this is pronounced “Kaa ra the” with a soft ‘t’)
This is a very simple recipe, yet the taste is very appetizing. The only tough part is chopping of the bitter gourd finely and then frying it. Traditionally the bittergorud pieces are roasted/fried on the stovetop that is how my mom and MIL do it. But I take shortcut and do it in the microwave ( I know, lazy me :-)). Of course, if done in the microwave then it gets done in a breeze and does not require any baby sitting.
Even if you are not fond of bitter melon because of its bitter taste, then do not worry, the bitter taste is gone after roasting and all that is left over is scant bitterness along with the crunchy taste of bitter gourd pieces. While making this it also reminds me of the Bitter Gourd Chips that do not have any bitter taste in them.
The measurements provided here are approximate please modify as per requirement. The recipe is very forgiving and so one can adjust the taste by increasing or decreasing an ingredient. Want it spicy, then add more chilli powder, do not like sweet, then skip jaggery and so on.
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