Broken wheat Khichdi

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.

Continue reading “Broken wheat Khichdi”

Dal Dhokli

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.

Continue reading “Dal Dhokli”

Bhakhri

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.

Continue reading “Bhakhri”

Bajra Rotla

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”

Phulka Roti

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

Ingredients:

Wheat flour: 1 cup
Oil: 1 tsp (few drops for kneading)
Water: as required

Process:

  • 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