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.
Pasta is loved by everyone, yes it is healthy,, if you chose the whole wheat variety, and by adding mushroom and spinach, will not just add taste and flavour, but also will add iron , zinc and other minerals too. Let’s make the yummy pasta.
Welcome the monsoon, here it comes and we love to have something chatpata, so here we present an popular Indian chat made healthy- A regular bhel comprises of lot of fried items , the sev , the puries, and the mix namkeen too, here we have made it more nutritious by adding corn, tomatoes, cucumber and avoiding the puries and mix namkeen. For the diabetic people, you can have this bhel guilt free, it doesn’t contain the sweet chutney, still it is very tangy and yummy with goodness of fibers.
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”
Do you know coconut is not a fruit or nut, but actually its a seed, which contains one of the healthiest natural fat. The coconut contains MCT – medium chain triglyceride, which is considered to be very friendly for heart. Dosa or Idli are mainly carbohydrates and by eating them in combination of coconut chutney not just only adds the healthy fats to carbohydrates but also decrease the glycemic index of the dish – meaning it reduces the chances of food to turn into fat, so don’t neglect your coconut chutney while having dosa/ Idli.
Do you know that the popular Dosa or Dosa is originated in Karnataka and most of the south Indian states have different versions of their own taste. In south india Dosa is consumed in breakfast, but if we look at its nutritional profile its a complete meal in its own. Its made up with rice & dal, comprises of carbs and protein which is the best combination to have with, and traditionally its accompanied by Potato Filling, Coconut chutney – one of the healthiest fat and Sambhar – mixture of veggies in dal. This makes Dosa a perfect meal option anytime.
Dals are ineluctable part of Indian cuisine. Every region of India has unique flavours of Dal, Dal Makhni from Punjab is entirely different from Rasam from Andhra.. Lets indulge into one more unique flavour.
Preparation time: 5 mins
Soaking time: 15 mins
Cooking time: 20 mins
Mung Dal Green (with Skin): 1 tbsp
Mung Dal yellow (without skin) : 1 tbsp
Urad dal(with skin): 1 tbsp
Urad Dal(without skin): 1 tbsp
Tuvar Dal: 1 tbsp
Chana Dal: 1 tbsp
Masoor Dal: 1 tbsp
Val Dal: 1 tbsp (optional )
Chola Dal: 1 tbsp (optional)
Ginger Chilly garlic paste: 1 tbsp
Tomato : ½ cup finely chopped
onion: ½ cup finely chopped
oil+ghee: 1 tbsp
turmeric powder: ½ tsp
cumin coriander seeds powder: 1 tsp
red chilly powder: 1 tsp
cumin seeds: 1 tsp
salt: 1 tsp
asafoetida: a pinch
fresh coriander leaves : to garnish
- Soak all the dals for 10 mins in warm water and pressure cook with 1 glass water.
- Now do not blend the dals together, just add 2 cups water and whisk them retaining their texture.
- Add a cup of water, chopped tomatoes, salt, turmeric powder, cumin coriander seeds powder and bring it to boil.
- Once boiled, take oil + ghee in tempering vessel and add cumin seeds.
- When seeds start to crackle add ginger, chilly garlic paste and let it sauté for a minute, add asafoetida and pour the tempering over the dal.
- Let it simmer for five mins, garnish with fresh coriander leaves and serve hot.
Nutritional Value: per portion
Energy: 101.5 cal
Carbs: 14 g
Protein: 5 g
Fat: 2.45 g