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.
“Baked donuts!” Exclaimed my husband! Yes, why not..If everything can be made diet friendly why not donuts! Everyone’s making them these days and I’m going to try make them not just sugar-free but also with barley and oats flour!
And so the date was set, I had often made donuts the traditional way, but anything fried had been banned since my husband had decided to put his health before everything else…It did test my cooking knowledge, but it’s been a fun, learning process!
Most of the flours in the house have been replaced, Stevia, palm sugar and date syrup take up more space than any other sweeter, the deep-frying pan hasn’t seen the light of day for close to two years now! And most weekdays are all about grilled meats and veggies! And of course an array of fresh vegetables and fruit juices.
As a kid, I would wrinkle my nose at anything that seemed ‘healthy’. Good nutritious food had to be slipped into my diet without me noticing it, which was kind of tough, cause the kitchen was my playground. I remember mom having to hide the kokum bottles, as they would be wiped out in one afternoon! I just loved that sweet, sour, salty flavour. That’s all I would want to eat, anything without it didn’t qualify as food!
Cooking for kids can be tough. And so when I was asked to design a menu for kids, I decided to post some too. The catch, when cooking for kids is to give food interesting names. 🙂