When a recipe is satiating, tasty and healthy too, you don’t have to think twice before making it. Well, this Vegan Amaranth Almond Milk and Apple Porridge is just that!
A touch of cinnamon and maple syrup give it an awesome flavour, while ingredients like apple and wholegrain amaranth give it an interesting mouth-feel.
If you are not vegan , you can use honey instead of maple syrup – that has a nice, rustic taste too. Wholegrain amaranth is full of protein. Almond milk too is a rich source of calcium and protein, while apple is loaded with fibre and nutrients.
Working together, these nutritious ingredients keep you full for a long time. This gluten-free recipe also reduces inflammation and cholesterol. It is especially good for pregnant women. Serve it immediately after preparation as it tends to get lumpy after a while. An inseparable part of Lebanese cuisine, tahini basically means a paste of roasted sesame seeds. The paste is widely used to make salad dressings, dips and sauces. In the given recipe it is combined with curds which results in a unique bitter-sour dip.
bajra carrot onion uttapa recipe | bajra uttapam | bajra onion uttapam breakfast recipe | healthy bajra uttapam | with 35 amazing images.
bajra carrot onion uttapa recipe | bajra uttapam | bajra onion uttapam breakfast recipe | healthy bajra uttapam is a healthy South Indian breakfast recipe, which can be enjoyed by people of all ages. Learn how to make healthy bajra uttapam.
To make bajra carrot onion uttapa, combine the whole bajra, ½ cup of water and salt in a pressure cooker, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Drain the water and keep the cooked whole bajra aside. Combine all the ingredients, along with the whole bajra and 1½ cups of water, in a deep bowl and mix well. Heat a non-stick tava (griddle) and grease it lightly with ¼ tsp of oil. Pour ¼ cup of batter over it and tilt the tava (griddle) lightly to spread the batter evenly to form a 125 mm. (5”) diameter circle. Cook on a medium flame, using 1/8 tsp of oil, till it turns golden brown in colour from both the sides. Repeat step 5 to make 9 more uttapas. Serve immediately with healthy green chutney.
With humble origins as a simple, homely breakfast in South India, the uttapam has now become famous all over the world, because it lends itself to so much innovation. Here is yet another variant, made with whole bajra and its flour – bajra uttapam. You will enjoy the mouthfeel of cooked bajra in these uttapams.
Vegetables like carrots and onions lend a nice crunch to this sumptuous dish, while coriander, lemon juice, etc., team up to perk up the flavour and aroma. The carrots in bajra carrot onion uttapa add a dose of vitamin A, while the lemon juice is a good source of vitamin C. Both these nutrients act as antioxidants and help in maintaining healthy vision, glowing skin and also enhancing our ability to fight diseases.
Bajra onion uttapam is a breakfast recipe, but it needs planning as it calls for bajra to be soaked for 8 hours. So remember to soak it the previous night. Serve these uttapam fresh off the tava with healthy green chutney.
With 75 calories, 2 gram of protein and 2.1 gram of fibre, these healthy bajra uttapam can be enjoyed by weight watchers and heart patients both. For diabetics we recommend 1 bajra uttapam as a serving size.
Tips for bajra carrot onion uttapa. 1. While selecting bajra, ensure that the grains are free from dirt, stones and other forms of adulteration. The grains should be small, brownish and resemble tiny pearls. 2. To make it attractive for kids, make these uttapams in a mini uttapam pan. 3. These uttapams are best served immediately on cooking.
Enjoy bajra carrot onion uttapa recipe | bajra uttapam | bajra onion uttapam breakfast recipe | healthy bajra uttapam | with step by step photos. brown rice dosa recipe | crispy brown rice dosa healthy breakfast | brown rice dosa benefits | brown rice and urad dal dosa | with 24 amazing images.
brown rice dosa recipe | crispy brown rice dosa healthy breakfast | brown rice dosa benefits | brown rice and urad dal dosa is a slightly healthier version than dosa made with white rice.
To make brown rice dosa, combine the brown rice with enough water in a deep bowl. Cover with a lid and keep aside to soak for 4 hours. Combine the urad dal, chana dal and fenugreek seeds in a deep bowl. Cover with a lid and keep aside to soak for 4 hours. Wash and drain the brown rice and blend in a mixer to a smooth paste using approx. 1½ cups of water. Transfer the mixture into a deep bowl and keep aside. Wash and drain the urad dal- chana dal mixture and blend in a mixer to a smooth paste using approx. 11/2 cups of water. Transfer the mixture into the same deep bowl with the brown rice mixture. Add the salt and mix very well. Cover and ferment in a warm place for 8 hours. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle. Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 34 more dosas. Serve immediately with coconut chutney and sambar.
Brown rice and urad dal dosa is a delightfully crispy, golden brown dosa that tastes awesome! On the other hand, it is amazingly healthy as we have used a combination of unpolished brown rice and two dals to make this dosa. Unlike regular dosas that use only urad, here we have included a wee bit of chana dal to get a nice crispy texture.
Explore the brown rice dosa benefits. The use of dals and brown rice makes it a source of good quality protein. Brown rice is a tad healthier than white rice as it has little more fibre and thus is preferred than polished white rice. People with heart patients can opt for this dosa. However, diabetics we recommend oats dosa or quinoa dosa as compared to this brown rice dosa.
With the appetizing aroma of fenugreek, this crispy brown rice dosa healthy breakfast is just too good to miss. So, make sure you try it. Also do try other brown rice recipes like Curd Brown Rice and Roasted Vegetables with Brown Rice.
Tips for brown rice dosa. 1. Do not miss out on adding fenugreek seeds. They help in fermenting. 2. If you are using leftover batter from the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 3. Also try and serve it immediately on making.
Enjoy brown rice dosa recipe | crispy brown rice dosa healthy breakfast | brown rice dosa benefits | brown rice and urad dal dosa | with step by step photos. matar chaat recipe | healthy green peas chaat | quick matar chaat | chaat for weight loss | with 20 amazing images.
matar chaat recipe | healthy green peas chaat | quick matar chaat | chaat for weight loss is a healthy snack for all health conscious. Learn how to make healthy green peas chaat.
To make matar chaat, heat the oil in a deep non-stick pan and add the cumin seeds and aniseeds. When the seeds crackle, add the asafoetida and green chillies and sauté on a medium flame for a few seconds. Add the tomatoes, green peas, dry mango powder, chaat masala, sugar and salt and cook for 2 to 3 minutes. Add the butter and sprinkle lemon juice, sev and coriander over it. Serve hot.
Quick matar chaat is an easy chaat recipe to make made from fibre rich green peas tossed with tomatoes, chaat masala, Indian spices, lemon juice, coriander and topped with baked sev.
Calorie watchers keep their hunger pangs at bay with this desi chaat. No chutney, no fried sev or puri, and yet this chaat for weight loss is bursting with flavour, aroma and texture. Try our version of baked sev in advance and store it in a jar to make this chaat on days when you want to munch on something healthy.
Heart patients and diabetics too can enjoy this healthy green peas chaat. With 85 calories per serving and less than 10 g of carbs, you can include this chaat frequently in your snack menu without any guilt. The fibre in it will benefit you while adding antioxidants to protect the organs of your body.
Enjoy matar chaat recipe | healthy green peas chaat | quick matar chaat | chaat for weight loss | with step by step photos. People all over the world are rediscovering the magic of the humble coconut, which is an everyday sight in India. It is interesting to note that this common nut can be used to make several exotic yet super healthy ingredients like coconut flour, coconut butter and so on.
This recipe shows you how to make Homemade Coconut Butter using desiccated coconut. You might have to blend 2 cups of coconut for around 3 minutes to get the right consistency. While doing so, make sure you do not grind continuously and cause the mixer to become hot and stop working. Give breaks wile grinding.
Once done, the butter will stay fresh for 15 to 20 days at room temperature, and up to a month in the fridge. Have a healthy breakfast of whole grain bread and coconut butter or serve a dollop over your favourite snacks.
You can also try other recipes like Coconut Flour Bread or Almond Bread . Dried coconut is readily available in grocery stores in India, including the small roadside kirana shops! This common ingredient however has a timeless charm, and Indians love to use dried coconut in different forms in their cooking.
You can just pop a piece of dried coconut into your mouth and munch on it – some even call it the common man’s almond! Here is another exciting use for dried coconut – you can make healthy and tasty butter out of it.
This homemade coconut butter has a naturally sweet taste, which makes it a wonderful accompaniment for nutritious breads and other snacks.
It takes around 10 minutes to blend this, so make sure you give breaks in between. If you grind continuously, your mixer will heat up and stop working.
Once done, this butter stays fresh for 15 to 20 days at room temperature, and for a month in the refrigerator.
You can also try other recipes like Coconut Flour Bread or Almond Bread . palak chola dal idli recipe | Vitamin B1, Folic Acid rich healthy idli | steamed split cow peas idli | chola dal idli for diabetics, weight loss | with 25 amazing images.
palak chola dal idli is an idli with no fermentation. Learn how to make steamed split cow peas idli.
This chola dal idli breaks all stereotypical notions that we usually have about idli – it is not made of rice and urad, it does not require fermentation, yet it is super tasty!
Two off-beat ingredients – chola dal and palak form the base of this tasty palak chola dal idli, which gains some additional flavour from ingredients like ginger, green chillies and lemon juice. A dash of fruit salt enables you to cook the batter immediately without requiring any fermentation.
This no-fuss palak chola dal idli recipe does not require much preparatory work – just plan ahead and soak the chola dal, that’s all.
Together with sambar and coconut chutney, the palak chola dal idli makes a wonderful breakfast.
Pro tips for palak chola dal idli. 1. Grease the idli moulds with oil so that the idlis do not stick to the bottom. 2. Just before steaming, add 3/4 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. 3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. 4. Shake the idli thali with your hands to make the batter settle down. 5. Use neutral (regular flavour) fruit salt.
You can also try other recipes like Poha Dhokla and Sevaiyan Upma for breakfast.
Enjoy palak chola dal idli recipe | Vitamin B1, Folic Acid rich healthy idli | steamed split cow peas idli | chola dal idli for diabetics, weight loss | | with step by step photos. curd with honey and cocoa powder | chocolate Greek yoghurt with zero sugar | healthy curd cocoa powder snack for athletes | with 10 amazing images.
curd with honey and cocoa powder is a healthy snack which is quick and easy to make. Learn how to make Greek yoghurt with cocoa powder and honey.
Do away with the notion that low-fat is always better than full-fat! The fact is that full-fat curd, made by fermenting milk, is far healthier than low-fat curd. It has an ample dose of good protein, which is especially good for vegetarians.
Add to this calcium, magnesium, potassium, vitamins B2 and B12, and you get nothing short of a treasure-trove of nutrients. With a dash of unsweetened cocoa powder and organic honey, chilled full-fat curds transform into a super-duper snack. Honey, which is always better than sugar, gives the curds a very pleasant sweetness.
We suggest you have a complete cup of Greek yoghurt or yoghurt with cocoa powder from which you can get 9.6 grams of protein . This is awesome for vegetarians who want to increase their protein intake. Carbs will be 17.6 grams and healthy fat of 14.4 grams. So enjoy this as a healthy snack in the evening or even carry this to work.
Apart from being an excellent food for athletes, Greek yoghurt with cocoa powder and honey is also an apt snack for weight loss, as it keeps you full with good fats instead of bad fats like in French Fries! Indulge in a treat that is so tasty that you almost forget it is so good for you!
Other good dips and snacks to have are Homemade Peanut Butter, Broccoli-and Bajra Snack, Flax Seeds with Curd and Honey and Homemade Almond Butter.
Enjoy curd with honey and cocoa powder | chocolate Greek yoghurt with zero sugar | healthy curd cocoa powder snack for athletes | with step by step photos. palak paneer roti recipe | gluten free palak paneer roti | healthy palak paneer paratha | with 20 amazing images.
palak paneer roti recipe | gluten free palak paneer roti | healthy palak paneer paratha is a simple everyday satiating fare. Learn how to make gluten free palak paneer roti.
To make palak paneer roti, combine all the ingredients in a deep bowl and knead into soft dough, using enough warm water. Divide the dough into 6 equal portions and roll out each portion into a circle of 100 mm (4") diameter, using a little rice flour for rolling. Cook each roti on a hot non-stick tava (griddle), using a little oil, till it turns golden brown in colour from both sides. Serve hot with fresh curds.
Use the popular palak-paneer combination to make rotis with rice flour and ragi flour, both of which are gluten free! This gluten free palak paneer roti is a wholesome meal perfect for those suffering from gluten intolerance, who cannot tolerate the gluten in wheat.
With a unique flavour that of ragi flour and rice flour, spinach fit beautifully into this flavoursome palak paneer roti. What’s more interesting is the use of common spice powders like turmeric powder and chilli powder, which together make this roti appetizing.
Use of a calcium rich ragi flour and paneer and folate rich spinach makes healthy palak paneer paratha as a wise choice for many of us. If you wish you can replace the rice flour with jowar flour to make it a tad more healthier.
Tips for palak paneer roti. 1. Use fresh paneer for best results. 2. Ensure the dough is soft but not sticky. 3. While rolling, you will notice that the edges of the roti are not clean and uniform. But do not worry, that is because there is not gluten in the flours used. If you find rolling difficult, try rolling between 2 sheets of plastic.
Enjoy palak paneer roti recipe | gluten free palak paneer roti | healthy palak paneer paratha | with step by step photos.
mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks | with 19 amazing images.
mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks is a sumptuous accompaniment to steamed and deep fried Indian snacks. Learn how to make green chutney with mint.
To make mint coriander chutney, combine mint leaves, coriander, onion, lemon juice, sugar, green chillies and salt and grind to a smooth paste in a blender using very little water. Refrigerate and use as required.
The perfect balance of flavours and colour makes this green chutney with mint delightful. Lemon juice enhances the flavours of mint and coriander and prevents discoloration of the greens. The use of sugar balances the tanginess of lemon juice. What makes this chutney unique is the use of onions. However, Jains can avoid its use.
mint coriander chutney for Indian snacks is probably the most favourite Indian accompaniment. Chilas, tikkis, dhoklas etc. are considered incomplete without this chutney.
Enjoy coriander mint chutney with a variety of snacks ranging from Gujarati Moong Dal Dhokla to Punjabi Aloo Tikki. This mint and coriander flavoured chutney which is great for sandwich spreads too. You can try it in Vegetable Cheese Grilled Sandwich.
Tips for mint coriander chutney. 1. While buying coriander and mint leaves, look for leaves that have firm, unwilted leaves, which are vividly deep green in color with no signs of yellowing or browning. 2. Since this chutney makes use of onions, we suggest it should be stored refrigerated in an ait-tight container so it doesn’t spread the smell of onions to other foods stored. 3. Also it should be used within 2 days. 4. To increase shelf life of this chutney, store it in the freezer and use it within 7 days.
Enjoy mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks | with step by step photos. Don’t deprive kids on a gluten free diet of chaat - instead let them enjoy these maize flour puris, with a colourful corn topping, tomato chutney and sev! prepare the puris in advance and store in an airtight container and use to instantly rustle up a great snack when needed.
bajra methi khakhra recipe | gluten free khakhra | bajra methi rice flour khakhra | with 25 amazing images.
bajra methi khakhra recipe | gluten free khakhra | bajra methi rice flour khakhra is a crispy snack to munch one, especially curated for gluten intolerant. Learn how to make gluten free khakhra.
To make bajra methi khakhra, combine the bajra flour, rice flour, ginger-garlic paste, green chilli paste, fenugreek leaves, turmeric powder, oil and salt in a deep bowl and knead into soft dough using enough warm water. Keep aside for 10 minutes. Knead again using oil till the dough is smooth. Divide the dough into 6 equal portions and roll out each portion into a thin circle of 125 mm (5") diameter, using a little bajra flour for rolling. Heat the tava (griddle) and cook it on a slow flame until pink spots appear on both the sides. Cook each khakhra on a slow flame by pressing with a folded muslin cloth till it turns crisp and brown in colour from both sides. Serve immediately or cool and store in an airtight container.
Khakhras are usually made with wheat flour used alone or in combination with other flours. These bajra methi rice flour khakhra embellished with methi are an interesting gluten free alternative like bajra flour and rice flour.
Fenugreek leaves definitely lifts up the bland flavours of both the flours, but the fresh ginger paste, garlic paste and green chilli paste are equally essential ingredients to make these gluten free khakhra a supder hit. Follow the exact procedure to get perfectly crisp khakhras.
Tips for bajra methi khakhra. 1. Store khakhra in airtight container. It stays fresh for upto 7 days. 2. Learn how to make perfect ginger-garlic paste. 3. Also learn how to make and store green chilli paste at home.
Enjoy bajra methi khakhra recipe | gluten free khakhra | bajra methi rice flour khakhra | with step by step photos. pulse appe recipe | mixed dal appe | dal vegetable rice appe | with 35 images.
pulse appe recipe is made of chana dal, toovar dal, green moong dal, rice and vegetables. Learn how to make dal vegetable rice appe.
When served fresh, this pulse appe will remind you of scrumptious dal vadas – but the advantage is that this is easier to prepare!
mixed dal appe is a wholesome batter of four dals and rice is fermented for 12 hours. The next day it is reinforced with flavourful ingredients like spinach, onions, and so on, and cooked in an appe mould to make a tasty snack that goes wonderfully well with sambar and chutney.
You can have dal vegetable rice appe as a satiating evening snack with coffee or tea, or serve it as a starter at parties, but ensure that you serve it immediately on preparation as it becomes rubbery and loses its flavour after some time.
Tips for mixed dal appe. 1. Cover with a lid and keep aside to ferment in a warm place for 8 hours in summer and 12 hours in winter. Don't let it ferment overnight as the appe will get a slight sour taste.
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An interesting variant of the ever-popular dosa, these Quick Mini Soya Dosas are made with a combination of soya and rice flours. The best part is that it is made with readymade flours, and does not require you to soak or grind anything, not even the urad. A sprinkling of fruit salt replaces the fermentation process, resulting in reasonably springy dosas, which are softened further by the addition of veggies like cucumber. Kids and adults alike will love these sumptuous and tasty mini dosas, which taste great with coriander-coconut chutney!