Khichdi is one of the wholesome food, which is easy to digest, yet filling, good to taste, easy on pocket and easy to make too. You don’t need any mastery over kitchen to make good khichdi, just add some water & salt with goodness of grains and khichdi is ready. Today lets see one variety of the popular mung dal khichdi. Those who wants to avoid rice at night this is the good choice. This variety contains lots of fibre as we are using broken wheat and plus it contains easily digestible protein of yellow mung dal. Its a power food for babies too, you can give this khichdi over 6 months and above. Add some veggies of your choice and serve it with curd will make it a complete meal in itself.
A balance diet is the one, which consist of balanced combination of Complex carbohydrates, lean protein, healthy fat and vegetables. One of the complete meal in itself and a yummy pure gujarati dish. Yes it contains dhoklis made up of whole wheat, plus the dholklis are swimming in pool of dal, a lean protein and traditionally potatoes, are added to it making it a wholesome complete meal in itself. Lets make the yummy dal dhoklis.
Lets make one more wholesome basic bread from Gujarat, its popular in one or another form in almost all regions of Gujarat. Breakfast, lunch or dinner, it accompanies every dal and veggies. There are mainly two varieties of it, in west region of gujarat , its roasted in clay griddles and made bit thick and crispy, while in northern and southern gujarat, its small in size, thin and roasted on regular griddle making it thin and soft..if we talk about its nutritional profile, then its rich in fibers so in many ways good for heart, though it has most of the carbohydrates but the complex one, so its slow rising and good for diabetic people too.
When we talk about Indian bread, how can we forget a very low calorie roti from the black millet(pearl millet) or popularly known as Bajari. Pearl millet is rich in B vitamins, potassium, phosphorus, magnesium, iron, zinc copper and manganese. Pearl millet is a gluten free grain and is the only grain that retains it’s alkaline properties after being cooked which is ideal for people with wheat allergies. It is having very good amount of fiber too which helps in digestion and helps prevent conditions like high cholesterol and fat accumulation.
Continue reading “Bajra Rotla”
Roti, or the Indian bread is an inevitable part of our life, unlike the other breads made of plain flour, we make the roti from wheat flour and that also from local atta mills, that makes sures the fibers are retained and will never trouble our stomach. Don’t forget to apply ¼ tsp of pure ghee (preferably cow’s ghee) that will make the brains work as carbs with healthy fats are the food for brain. So want to work in the office with sharp mind add ghee to your roti. Lets see how to make soft and yummy Rotis.
Preparation time: 7-10 mins
Cooking time: 7-8 mins
Serves: makes 6 thin rotis
Wheat flour: 1 cup
Oil: 1 tsp (few drops for kneading)
Water: as required
- Take wheat flour in the bowl and add oil to it, mix the oil without adding water.
- Now slowly slowly add the water and knead the flour.
- Bind the flour while kneading it and sprinkle some flour on it if required.
- Now give it rest for 5 mins. If you feel that flour is a bit hard, then sprinkle a tbsp of water while keeping at rest.
- Now apply oil on your palm and again knead the flour till smooth.
- Divide the flour into 6 equal portions.
- Take one ball and roll out roti of approx 5” diameter.
- On a hot griddle roast the roti on opposite side first (the another side of rolling)
- Change the side before the brown dots appear, for this side roast till brown dots appear and gets cooked properly, then with the help of tongs keep the roti on flame the uncooked side.
- If the roti would be rolled equally then it should be able to puff up.
- Apply a ¼ tsp of ghee and serve hot with Veggies & Dal.
To make the wraps and store
Don’t allow the roti to cook completely on both the sides, just lightly roast till light brown dots starts to appear. Let it cool and this rotis can be stored in refrigerator for 7-10 days in air tight container.
Nutritional value: per Roti
Energy: 75 cal
Carbs: 12 g
Protein: 1.5 g
Fat: 2.3 g
This gujarati mix vegetable is really very delicious and nutritious, but it’s our way of cooking made it unhealthy, traditionally it’s made by frying all the veggies and vadi and mix it up, so let’s change the way, make it healthy, omit all frying procedure replacing by steaming. And nourish ourselves with the vital vitamins provided by these green veggies.
Preparation time: 15-20 mins
Cooking time: 30 mins
Brinjal: 100 g
Yam: 100 g
Fresh fenugreek leaves: 50 g
Double beans: 50 g
Broad beans: 50 g
Fresh green grams: 50 g
Green peas: 50 g
Bengal gram flour: 1 cup
Green garlic (fresh): 50 g
Fresh coriander leaves: 2 cups finely chopped
Fresh coconut: 1/2 cup grated
Salt: 1-2 tsp
Chilly garlic paste: 1 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 1 tsp
Coriander cumin seeds powder: 1 tsp
Oil: 4 tbsp
Soda bi carb: ¼ tsp
Lemon juice: 2 tsp
Sugar: 1 tbsp
- This process is done in various stages first we will make the stuffing masala, then the fenugreek dumplings, then potatoes & yams and finally will cook the beans with assembling all the veggies.
- So let’s start with the stuffing, take grated coconut and fresh coriander leaves in a bowl.
- Add 2 tsp of chilly garlic paste, salt, lemon juice, coriander cumin seeds powder, and sugar and mix well. Keep it a side.
- Now in another bowl take Bengal gram flour, finely chopped fenugreek leaves, 1 tsp ginger garlic paste, a tsp of oil, soda bi carb, salt and mix well. Now make small dumplings out of it and steam cook in the steamer or bake in microwave, you can also cook them over the boiling water in the vessel, once cooked keep it aside.
- Now similarly steam cook the potatoes and yam, they should be chopped in to big pieces and sprinkle some salt over them.
- Then take the brinjals, just make a slit and stuff the coriander masala inside. Steam cook the stuffed brinjals.
- Now heat the oil in a pan, add a pinch of asafoetida, and fresh green garlic, then add chilly garlic paste ,turmeric powder ,salt , and beans likes broad beans, double beans, green peas, green grams and mix them , sprinkle half cup of water and let the beans cook.
- Once the beans get cooked then add the veggies one by one , Sprinkle the coriander masala over the veggies and mix well ,cover and simmer for 5-7 mins.
- Aroma of veggies will be mixed with each other and form a delicious and nutritious dish.
- Garnish with fresh coriander leaves and serve hot.
Energy: 216.06 cal
Carbs: 24.15 g
Protein: 9.44 g
Fat: 9.1 g
Don’t like dal in the liquid form?? Don’t worry, still you can enjoy the goodness of dals, try out this healthy recipe, and have the power of protein.
It is very easy to make, so Men out there – you can make it when wives are absent. students abroad, you can also enjoy tasty and nutritious food made easy.
Dal in the dry form goes well with the curries and rice / roti. You can make rolls by stuffing this in the roti. Or just have it as it is , as I like it the way.
Grows best in the dry and sand soil, drumstick tree is native to southern foothills of Himalayas and grows best at south India, middle east, coastal area of Africa, India, Mexico, Malaysia, Indonesia, and Philippines.
Drumsticks have immature green pods, mature seeds, flowers and leaves that can be eaten for health benefits. The immature pods are boiled and made into soups or prepared veg. The pods are having excellent nutritional profile as its significant source of beta carotene, vitamin c, protein, iron, potassium, calcium, and phosphorus. Lets prepare drumsticks in spicy sour gravy.
last but not to least this veg is extremely low in calories,, so if fat loss is your goal, make it to your dish!!
Ask anyone about Gujarati snack and the first name comes out is “Dhokla”, yes it has become synonym to a Gujarati snack, it would be rarely any Gujarati who doesn’t like dhokla. Jokes apart do you know that Dhokla is not just tasty but nourishing too!! The main ingredient is Bengal gram flour – a good source of complex carbohydrates and protein, plus we add tempering to it hence add good fat and fibres too.
This bean has many names, in Europe you will find it as ‘runner beans’, in US its ‘string beans’ and French beans or green beans in India. this bright green crunchy French beans can help you a lot to lose fat, as its very low in calories yet very very much nutritious, just one cup(approx 125 g) can provide you 25% of daily requirement of vitamin K, approx 20% of vitamin c and manganize and 15% of vitamin A, potassium, dietary fiber, and folate. Vitamin k helps to maintain bone density, all the minerals helps you burn the food as fat and not turn into fat, and vitamin c boosts up immunity. It also contains lots of antioxidants which keeps us young and energetic. You can eat French beans raw, stir fried, or boiled. Lets see today the indianized version of it, to make a complete meal , I have added dumplings made from gram flour to it. This addition of protein will make this veg a complete meal in itself.