This recipe is typical of bengali households barring the fact that some love to have it little sweet. My version is not sweet though. I strongly believe that the cutting of this vegetable plays a very important role in enhancing the taste. I have shown in the pics below as to how I exactly cut it. I tried using the food processor, but that didn’t work very well as it affects the look of the ready dish. And as I always believe that, its your eyes that eat first.
This recipe is my favourite and most importantly, a show stopper. Whenever my family’s meal lacks the usual lustre, I make this and nobody cares how many vegetables I have managed to sneak in through other dishes. They are busy trying to find out how many more wings they can have.
I love to prepare this dish because of the minimal masalas required and yet being so tasty. I can eat this without any rice or roti (Indian flatbread) just like that. This can be made dry and served as an appetizer, but I have made it curry-like for serving this as main course.
A very simple, no onion and no garlic dish that cooks very fast. I love to have this with plain rice but you can have this with any flatbread. I would rather, you keep your plate ready before you start making this. As you sautee, the aroma of fenugreek leaves fills the air and you tend to feel very hungry. This dish is very good for diabetics. Whole cooking process is done on a high flame.
Pronounced “keen-wah,” this protein-packed grain contains every amino acid, and is particularly rich in lysine, which promotes healthy tissue growth throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber. It looks a bit like couscous and is as versatile as rice, but quinoa has a richer, nuttier flavor than either of them.Quinoa is closely related to the edible plants beetroot, spinach, and amaranth(Amaranthus spp.), another pseudocereal which it closely resembles. Amaranth or Rajgira as it is locally known is a cheaper alternative to quinoa. We can use rajgira instead of quinoa.
Both are pseudo-grains — foods that are prepared like grains (for making flours, and cereals), but are actually seeds and are gluten free. Rajgira, also called amaranth, is comparable to quinoa in terms of calories (370 cal per 100gm), fibre (7gm), fat (6-7gm) and protein (6-7gm), and has similar calcium, potassium and iron content too, plus higher vitamin E and magnesium as compared to quinoa.Both can be eaten on its own as a side dish, with a bit of butter or oil, salt and pepper, or other seasonings. It also makes a great breakfast dish mixed with dried fruit, cinnamon, milk, and maple syrup or honey. Paired with chili, stir-fries, beans or curries, quinoa is a healthy substitute for rice, and it also makes a tasty pilaf. In fact, I made one in a rice – cooker and everyone loved it.
This pasta gets its name from the Italian word ORZO which means barley. This barley shaped pasta is a very quick to cook and it gives an illusion to rice eaters like us. To cook any pasta, it is always advisable to go by the packet instructions. In this recipe, I cooked the pasta in boiling water which when simmered took 7 minutes to cook.
The rainy season, at its peak, brings down the temperature in the otherwise very hot Mumbai and the residents demand something piping hot to eat. The fitness freaks can swear by this recipe. It is high in protein with the power of minerals from the carrots and calcium from the milk.
This daal has been used for thousands of years in grandmothers kitchens all across the Asian continent as a healing medicine. Well renowned for its nourishing and detoxifying effects, Green Mung soup or daal helps to balance all 3 doshas. It helps clear away Aam (toxicity) that gets lodged in the body over time due to poor diet, lack of exercise and living a sedentary lifestyle. This is ideal for anyone trying to shed a few pounds or wanting to do a gentle cleanse. It has also been said that living on this daal for seven continuous days will cure you of all mamy of your ailments. I love this recipe and am sharing with you. I have added a few more things to make this tastier for people who do not like the taste of moong. This is a complete food in itself and there is no need to have rice or any bread with it. I love to have this with roti though.
Holidays are almost over and if you’ve fallen short of new recipes, this is the one.
It is not necessary that you put in all the ingredients that I used in this recipe. For non vegetarians the choices are unlimited, vegetarians can make this by just avoiding sausages. I put veggies and soya chunks to make it a complete meal. This can be made ahead and children at home can have it when they feel hungry.
Pancakes are an ultimate breakfast option, giving you the ease of mixing anything and everything under the sun. Keeping the health factor in mind, I made a mix of few types of flour and natural sugar. This can be made using any one of the flour also.