I opened my kitchen cabinets to bags and bags of quinoa. I love quinoa for its rich nutrients. In my household Dosa is a favourite tiffin item that we rarely have. I thought of making a Dosa batter for the following day dinner. Decided to use quinoa in my batter.
This tiffin item is perfect food for weight loss and for its low fat content and high amounts of protein and fibre. It also helps to reduce the cholesterol in the blood system. Quinoa has a balanced set of amino acids. Methi or fenugreek seeds has a medicinal value as it reduces the discomfort of arthritis or joint pain and it helps to flush out your system.
1 cup Mung beans / green gram
1/4 cup quinoa
1 tbsp methi seeds
1 1/2 cup water to soak
Wash and soak all of the above for 6 – 8 hours (or overnight)
Grind the soaked mixture and add the following:
1 tsp Salt
1/2 inch ginger grated or chopped finely
1 or 2 green/red chillies chopped finely (depending on your taste)
1 tbsp Jeera / cumin seeds
So there you go it’s as easy and healthy as that.
I am so tired of having dosa and sambaar or milagaai podi. I tried something new and wanted to share it with you guys.
I looked in my fridge to see what is available for me to cut up.. I saw lots of capsicum and sweet peppers. I had dosa mixture too. Hmm what can I make?? Was thinking loudly “I like having something western with the touch of eastern..” Then a bulb lit up in my head…
Chop an onion, 2 green chillies and sweet/bell peppers
Very colourful, isn’t it…
Saute the above with a handful of coriander leaves (Add shredded cabbage to your pan, I didn’t have any on that day), make sure onions turn to a translucent colour before switching your stove off. Oops don’t forget the salt and pepper to taste.
Spread a dab of chilli or soy sauce (any sauce for your taste) on the dosa
I had some noodles left over. I love to mix and match.
Add the filling and fold the dosa.
Be proud of yourself! You just made a whole new dish … well kinda 😛
I will make another blog on Dosa mixture at a later stage.
I found this interesting article about Coriander’s health benefits in Times of India.
Coriander or cilantro is a wonderful source of dietary fibre, manganese, iron and magnesium as well.
In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene. Here go some of the health benefits of coriander leaves:
1. Coriander lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL).
2. A very good food for digestive system, coriander promotes liver functions and bowel movements. Continue reading
My baked spring rolls with cabbage filling and coriander chutney
It wasn’t a perfect spring role for a first timer but it was edible. I followed an online recipe and added my own spice to it. Continue reading
This is originally my mother-in-law’s mixture that I’m sharing here. I remember back in the days when I was living in Mandavelli (close to Myalapore), old maamis (respected term for elderly or married women) used to sit on their porch with these flat weaved basket, generally weaved with natural materials such as wood splints, runners,figs or canes, sieving their spices or lentils by doing the “flipping of pancake” motion. Usually when one sieves one use left to right motions. The purpose of this sieving method is to separate the lentils and stones that may have been packet with these materials.
Kulambu powder mix:
- Kadalai paruppu
- Dried red chillies
- Thuvaram paruppu
- Dried red chillies
The quantities can vary to one’s taste.
It has been long since I blogged. Lots of good things have happened in between in my life. I moved to my own place and within a month my baby boy, Ashwin, was born. My mom came over from South Africa to be with me. She helped me a lot. I’ve successfully recovered and now back into action (blogging). My family and husband have been strong pillars of support during some rough patches of my pregnancy and being a new mom.
Since I’ve become a mom, I’m full time with my baby at home. I got used to many new things such as sleepless nights, quick showers and hurried preparations of food. It’s a whole new chapter of my life and thus far a beautiful and fun one.
My little champ is a milk a chugger thus I am constantly nursing him. In order for me to provide him with his nutritions I have to be well fed myself 😛 I started to research on quick but healthy cooking. I started to experiment and explore the ingredients in my kitchen cabinet. I do end up creating my own recipes at times. I feel like a scientist in my spice-land laboratory.
I didn’t create this recipe but I’ve tried it out a couple of times and would like to share this easy, quick recipe with my fellow followers.
Cheesy masala toast
This can be consumed with soup, pasta or on its own.
- Whole wheat bread (quantity 4)
- 1/2 cup mozzarella
- 1/4 tsp red chilli powder
- 1/2 tbsp minced garlic
- 1/2 cup mixed finely chopped veggies (I used spring onions, bell peppers, coriander leaves, carrot)
- 1 tbsp olive oil
- pinch of turmeric powder
- salt and pepper to taste
Quantity can be varied according to taste…
- Preheat your oven to 350 degree Fahrenheit or 170 degrees Celsius
- Toast the bread – this is optional but I like my bread crunchy and crispy
- Mix all of the above ingredients in a bowl
- Apply the mixture on top of the bread
- Place it on a baking tray or foiled oven grill
- Bake till the cheese melts, cut it in triangle shapes (while cutting you can hear the crunch)
- Dip it in chilli sauce or ketchup and enjoy
A simple summer drink for you.
Many people I know of don’t enjoy drinking soft drinks or juices in that matter. Plain water does get boring so let us flavour it.
I was at my dietitian’s office the other day and found this interesting mixture of water. This is an ideal drink for quick energy and to keep yourself hydrated with some home made flavoured water.
Ingredients are simple!
6 thin slices of British cucumber
5 thin slices of orange
6 cups of cold water
Mix all of the above in a tall pitcher and refrigerate for 30 minutes. Serve.
Instead of orange you can also add lemon or mint or all of the above.
It’s been ages since I touched my blog. Since I’ve been busy with my pregnancy I’ve not managed my time to type up a blog. I wanted to share this drink with all of you pregnant women out there. Know what you intake while pregnant. Don’t drink or eat blindly without knowing the purpose of each diet.
Now that I am in my sixth month of pregnancy, I drink a lot of Saffron Turmeric Milk. During pregnancy women drink Saffron Turmeric milk. I was told by my elders that this milk contains products for fairer complexion of baby’s skin. After some detail research I came to know the medical reasons behind this solution of Saffron in Turmeric milk. Continue reading
Watching my mother-in-law making keerai puttu (spinach puttu). I wanted to log this recipe in my blog for my viewers. It tasted divine with pickle and mix veg curry.
Puttu is a South Indian and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut. It is highly popular in the Indian states of Kerala and Tamil Nadu as well as in many areas of Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as palm sugar, coconut chutney or banana.
- Red rice flour 2 cups
- Hot water 3/4 cup
- Salt adjust to taste
- Coconut shreddings 1/2 cup
- Spinach (keerai) 1 cup
- Pour hot water on the rice flour and stir with a large wooden spoon (can use hand to mix if water is not too hot)
- Mix well so that it looks like the photo above
- Add the salt, coconut and spinach
- Mix well then put the contents into a steamer pot
- Let it to steam for 15 minutes
- Enjoy the aroma and the taste of Sri Lanka 🙂
Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu — where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them.
A number of alternative cooking vessels are used, such as traditional vessels where a perforated coconut shell is attached to a section of bamboo, or a chiratta puttu made of a coconut shell or of metal shaped similarly to a coconut shell.
Further alternative cooking vessels include a pan similar to an Idli pan with small holes in the bottom, pressure cookers and, mainly in the Malay Archipelago, hollow bamboo stalks.
Try this recipe and leave comments below 🙂