One of my favourite south Indian breakfast is this paniyaram. Unlike most homes where it is made of rice flour or a dosa batter, I make mine with sprouted moong (green gram) with no rice at all. That does make it a longer process, almost 5 days, but if your home is like my home, which always has sprouts it’s easy-peasy.
Mumbai, are you ready to run the Marathon? And, what are you powering up with after your run? For those of you who aren’t going the whey way, I suggest sattu. It is packed with iron, calcium, magnesium, potassium and fibre, and hydrates the skin from within! For those of you who aren’t aware of its goodness, 100gms of sattu contains 21grams of proteins and 44 grams of carbohydrates. It’s the perfect after-marathon drink as the carbs put back all the energy you’ve lost and the proteins repair damaged muscles. Combined with lime juice, mango and salt, it’s the perfect electrolyte balancing energy drink.
Holi does call for delicacies and desserts! Given my penchant for no-sugar added cooking and doing something out of the box, I gave the traditional gujiya a twist! Gujiyas are nothing but sweet dumplings made of maida and filled with a delightful khoya and dry fruits mixture that are popularly made in Uttar Pradesh, Rajasthan and Madhya Pradesh during the festive season. Sadly, they are deep-fried in ghee and dipped in a sugary syrup! Not something I would cook in my kitchen and yet one has to keep up with tradition! I trapped my dry fruits mix in phyllo pastry and baked it! The sweetness came from the dry fruits and the crispy crackle of the pastry, just added to the delight!
I’ve decided to add a travel section to my blog! I’ve realised If I didn’t need to worry about paying bills, I would be the hippie I was born to be 🙂 A healthy hippie, that serves healthy low cal food in a bed and breakfast that’s tucked somewhere deep in the forests where the aromas of pine sap run through the air! You get the picture, right ;)?
I’ve always wanted to have a kitchen shelf lined with homemade pickles…but somehow that vision has never found the right bottles or shelves. Mango pickles are made in plenty–some spicy, some sour, some plain marinated, some made Goan style with vinegar, green chillies and carrot but this time it was these gorgeous madras onions that got me thinking about a good pickle recipe. I mean just plain onion pickled in vinegar was boring and was done to death. When dad handed these gorgeous onion pearls over to me, he had that “put some magic into these” look in his eyes…so that’s what I did! (more…)
And you might think I’ve gotten completely carried away with my need to eat and produce healthy food! How can that weird combination even work! But it does. And what I haven’t added in that mighty long title, is that the ragda was made with sprouted white peas. don’t look at me in disdain! try it and decide for yourself. It’s chaat with the same flavours we all love just super healthy and protein heavy!
Who doesn’t like a good biryani? No don’t answer that, my sister for one, doesn’t like rice and meat together, though as a kid that’s all she ate. Blame it on the size 4 factor! I love food, isn’t that obvious 🙂 and a good biryani always sets off the drool factor. My favourite biryani is the dry sofiana kinds, not too much masala sticking to the rice, but the aromas…they can set the dullest and laziest heart in action.
It’s not often that i read a veggie recipe and get inspired to try it out immediately. But last evening a friend posted a recipe of oats and semolina dhokla–(steamed cake), and that kind of tickled my senses. Plus I have been accused of step-motherly treatment towards Indian food by a very dear doctor friend! I love to cook healthy and i find it really tough to make oil free Indian food, but yes I will try get back into R&D and split the oil away from the masalas and work on it Ash.
The idea for this recipe was inspired from Masterchef Australia. They often cook their meats (or proteins as they are called) with whole masoor (lentils) and I’ve wondered what kind of a combination that was. My mom does use a mix of three dals, which include masoor dal, when she’s cooking mutton on the bones, but just masoor? Umm, it needed to be tried out.
Since I wasn’t too sure of the marriage of flavours, I went back to my bible, the Food Thesaurus. The combination didn’t exist. Should I or shouldn’t it. I have never been one to shy away from experimentations. So out came the dal and the chicken. What followed thereafter were pure instincts. And am I glad I did try this one out.
This is a breakfast dish you will find in every Gujarati home. It’s simple, easy to make, can be churned out in 30 minutes and what’s more can be created out of as many different kinds of veggies as you wish. What’s more since it is traditionally steamed before it is sautéed, it can be made in advance and sautéed just before you are ready to serve it with a dollop of green chutney.