Whole wheat flour dosai / Godhumai dosai is easy to make and healthy too. Less in carbs, low in calories. This will be a best choice for your breakfast or even for your dinner.
Whole Wheat flour
Batter Preparation: 1. Take a large mixing bowl. 2. Add whole wheat flour, rice flour, rava. Then add hing, carom seeds, cumin seeds, salt, curry leaves and black pepper. 3. Mix with spoon or fork or whisk. 4. Once you mix evenly, add 4 cups of water. Whisk until there is no lumps. 5. Keep the batter in running consistency. Let the batter set for 1 – 2 hrs. 6. Flour will observe the water, if needed add ½ cup more. Be careful while adding water. 1 -2 hrs later heat the tawa or pan.
Dosa Making Method: 1. Grease the tawa before use. 2. Make sure tawa is hot. 3. Now mix the batter and pour/spread on the tawa. 4. Smear oil generously to make crispy dosai. 5. Cook the dosai in a medium flame. 6. Slowly flip the dosai and cook few more mins. 6. Cook until it is done and turns golden brown colour and crispy.
Now wipe the tawa with tissue of cloth and then repeat the dosai process.
Tip: before pouring the batter sprinkle the thinly sliced onions on the tawa and then pour the batter.
Pasta is from Italian Cuisine. This time I tried Pasta with veggies. Broccoli, Bell Pepper are best choice for pasta. Colorful Pasta. We can replace normal Pasta to Whole meal Pasta. Melting cheese will invite kids.
This is quick and easy recipe, even beginners could try this recipe.
Do try and enjoy with family.
Spicy Cheesy Pasta:
Red Chili flakes
Mixed Italian herbs
1. Boil water. 2. Add salt, Olive oil and pasta. 3. Cook for 8 to 10 mins or follow the instruction given in the box. 4. Don’t over cook. 5. Once it is done, drain the water and keep water and pasta separately. 6. Will use pasta cooked water later in the cooking.
7. Now lets get in to the pasta making. 8. Heat a pan with olive oil and a cube of butter. 9. Start with chopped garlic. Fry the garlic. 10. Subsequently add red chili flakes, paprika and mixed herbs. 11. Let all the flavours infuse in the oil. 12. Now lets all the diced onion and fry in the oil. 13. Once it is done, add sliced red bell pepper / capsicum. 14. Cook it and add the broccoli flowerets. 15. Add salt to taste.
16. Now add the water which is used to cook the pasta. 17. Add just ½ cup of water. Cook the vegetables, but don’t over cook. 18. Once the vegetables are cooked, add the pasta and mix until it is well combined. 19. Add basil leaf to the dish.
Curry leaves, Pepper and Chicken are best combination. Each ingredients has its own taste and benefits. Chicken is a good source of Protein, Pepper is very very good for immunity. Curry leaves are rich in Iron. Dry roasting fennel seeds, curry leaves and pepper are Auromatic. Fennel seeds are very good for digestion too. Use Kampong Chicken and use Gingely oil to cook Kumpong Chicken for the best result.
Curry Leaves Pepper Powder
1 hand full
Preparation: Dry roast the above 3 ingredients and grind it to fine powder.
1 whole chicken
3 medium size
1 (for puree)
Table – 2
Method: 1. Heat a pan with oil. Gingely oil helps to cool your body. 2. Season with cinnamon and cloves. 3. Add sliced onions, add salt and fry until it is translucent. Adding salt will help to cook the onions faster. 4. Add cleaned and marinated (turmeric and ginger garlic paste) Chicken. Marination will help the chicken to cook soft and juicy. 5. Stir and add tomato puree (finely chopped tomato can also be used).Stir well with chicken and cook the tomato puree until the raw smell goes off. 7. Then add turmeric powder, chili powder and saute until raw smell of powders goes off. Stir until the chicken is soft and juicy. Adjust the salt at this stage 8. Now add the ground curry leaves pepper powder and mix until it is well combined. 9. Garnish with finely chopped coriander leaves.
Blue Butterfly Pea Rice is the rice cooked with the extract of Blue Butterfly Pea Flower. It is Antioxidant rich and very good for your skin.
It can slow down the skin aging process, prevent premature aging, and improve overall skin tone and texture. Butterfly pea nourishes hair follicles, promotes hair growth, reduces hair fall, and slows down the greying of hair.
Blue Butterfly Pea can grow easily in our home garden. It is seen in the streets also. While using the flower, wash it in running water twice.
Blue Butterfly Pea
10 – 14
1. Take a sauce pan. 2. Boil 2 cups of water. 3. Add 10 – 14 numbers of Blue Butterfly Pea Flower. 4. Boil the water until it turns into deep blue colour.
Method: 5. Heat a pressure cooker with 1 tsp of oil. 6. Season with cinnamon and cloves. 7. Strain the flower extract and pour it in the pressure cooker. 8. Add ½ cup of coconut milk. 9. Add the ginger piece to the mixture. 10. Add salt and mix the mixture until it is well combined. 11. Let it boil, once it starts to boil add the rice. 12. Wash and soak the rice for 10 mins before adding to the pressure cooker. 13. Mix well and close the cooker. 14. Cook upto 3 – 4 whistles. 15. Let the pressure releases naturally.
16. Then open and mix the rice and plate it. 17. Enjoy the Blue Butterfly Pea Rice with spicy chicken curry or fried chicken.
SproutedGreen Moong dal is a dal which is easy digestive. It is rich in Vitamin A, B, C and E and also in many minerals including Iron, Calcium, and Potassium. It is a powerful source of vegetarian protein. It is considered a healthy weight loss food as it is a low-fat food, rich in protein and fibre.
Start your day with this healthy breakfast Tikki. Easy to make Tasty to eat.
Sprouted Green Moong Dal
2 – 3
Roasted Cumin powder
Tomato sauce / Chili sauce
Lets see how to make Tikki
Take a mixer jar or blender jar.
Add ginger, coriander leaves, green chili, salt and sprouted green moong dal.
Grind it coarsely.
Transfer the mixture to a bowl
Add the below ingredients to the ground mixture of Sprouted Green Moong Dal.
Add roasted cumin powder.
Add Turmeric powder,
Add rice flour and mix well and check salt
Heat tawa and grease.
Scoop and pour the mixture on the tawa
Smear oil and cook them on medium flame.
Cook until the outer part are crispy.
Cook 3 – 5 mins each side.
Tasty, delicious and healthy Sprouted Green Moong Dal Tikki is ready.
Garnish / plating
Take a cup of thick curd.
Fill the curd in the piping bag with star tip nozzle.
Decorate or top on sprouted green moong dal tikki.
Mushroomsare a rich, low calorie source of fiber, protein, and antioxidants. They may also mitigate the risk of developing serious health conditions, such as Alzheimer’s, heart disease, cancer, and diabetes. They’re also great sources of: Selenium.
Peas(matar) are packed with antioxidants, which help build your immune system. Anti-inflammatory nutrients in peas have been associated with lowering the risk of inflammatory conditions like diabetes, heart disease, and arthritis.
Matar (Green Peas)
100 g (cooked)
Heat a pan with a tbsp of oil.
Season with cinnamon and cloves.
Add onion paste (ground two onions) and fry in oil until the onion is well cooked and oil separates.
Now add ginger and garlic paste, cook until the raw smell goes off.
Add tomato puree (ground two riped tomatoes) and cook until the oil separates.
Once it is cooked add turmeric powder, salt, chili powder, coriander powder, roasted cumin powder and garam masala. Stir in between.
Cook the spices until the raw smell goes.
Now add chopped mushroom and cook with the masala. Stir and add little water to cook.
Add cooked green peas or frozen green peas. Mix well until it is well combined. Cook altogether well.
Finally add 2 tbsp coconut cream / thick coconut milk. No need to boil.
Serve Matar Mushroom /Mushroom Green peas with Chappathi or Roti