Showing posts with label healthy recipe. Show all posts
Showing posts with label healthy recipe. Show all posts

Split Black Lentil Dosa

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Split Black Lentil Dosa - Healthy and delicious dosa/adai prepared from Split Black Lentil. Black lentil has many health benefits. Lentil has special benefits like energy to burn while stabilizing blood sugar, rich in dietary fiber; provide excellent important minerals like B- Vitamins and protein all with no fat.  What else, we require in breakfast! Follow the step-by- step photo recipe on how to make healthy split black lentil dosa.






 Ingredients:

Soaking Ingredients:
Sada Rice – 1 cup
Idly Rice – 1 cup
Tuvar Dal/Thuvaram Paruppu / Yellow Lentil – ¼ cup
Karuppu Ulantham Paruppu/ Split Black Lentil – 1/2 cup

Masala items for grinding:
Red chilies – 5 to 6nos
Curry Leaves – Few
Ginger – ½ inch piece
Jeera /Cumin Seeds – 1 tbsp
Pepper corn – 6 to 7nos
Hing/Asafoetida – ½ tsp
Salt – 2 tbsp

Oil 
Split Black Lentils
Split Black Lentils



Method:

Step 01) Wash and soak both the rice’s together for 4 to 5 hrs.  And soak the tuvar dal for 1 hr and black lentil for 2 hrs.  Don’t over wash the black lentils and don’t discard the lentil skin.

Split Black Lentil Dosa Step 01


Step 02) In wet grinder, grind the masala items first without adding water. Once it is nicely pulse down, add the soaked rice and use the soaked rice water to grind.

Split Black Lentil Dosa Step 02

Step 03) Then add tuvar dal followed by black lentils. Grind it little bit coarse texture (i.e. not so rough or too smooth)

Split Black Lentil Dosa Step 03

Step 04) Transfer the batter to a container/vessel and add salt and mix and beat nicely with your hand.  Allow the batter to rest for at least 2 to 3 hrs for fermentation. In summer season there is no need of fermentation.

Split Black Lentil Dosa Step 04

Step 05) Heat tawa over medium flame, sprinkle few drops of water on tawa, if they sizzle, it is ready for Dosa. Take ladle full of batter pour it on center of tawa and then just rotate the batter to take shape of round. Pour 1 tsp of oil around edges of dosa and flip and cook on both side of dosa till surface turns to light golden brown.


Tips for fermentation of batter in cold season

In summer season, you can make immediate dosa after grinding.  But, in cold season it is bit difficult to ferment. Temperature is very important factor for fermentation.  Here are some tips, you can follow:

     01) Reserving the soaked water of rice and dal and using the water while grinding helps to fermentation. Reason, the starch of the rice is quickly consumed by the bacteria.

     02) Nicely rotate and beat the batter with your hand, speed helps the batter to aeration. Hand has the microbes that are the starter for fermentation. (Find out in your home, who has better bacteria in hand and tell them to mix the batter for u. Luckily my hand has!  :))

     03) Place the batter container under some wooden mat. Wood also releases some sort of light heat. 

     04) Or in the oven, just turn light on, light energy converted in to heat energy.

     05) Take big vessel filled with 1/4 level of Luke warm water and then place the batter container/vessel in it.
        
     06) ¼ tsp of yeast dissolved in ¼ of warm water and pour that mixture into batter and mix nicely.

     07) If nothing above works... baking soda does the magic. 




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Stuffed Okra / Bhindi Fry

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Okra known in many languages as Ladies’ Fingers, Vendakkai, Bhendi, Bhindi, Bendakaya or Gumbo.


Recently I watched Programme in You Tube called “ Paarambariya Maruthuvam”, 
Click here to see this wonderful programme (worth watching)  where in herb specialist Sakthi Subramaniyam Guruji explained about Okra’s nutrition benefits and I was surprised to know its rich source health benefits compounds like: Protein, Zinc, copper, potassium, Vitamins A, K, magnesium, calcium and also act as medicine for blood cancer, skin disease, infertility and anti diabetic.... the list is goes on…  Okra is very low in calories and dense with nutrients.

I was not much fan of this vegetable so far, but this programme has changed my mind set and started to intake this vegetable in all forms.

Here is one such interesting recipe in Maharashtraian Style. Bhindi is stuffed with roasted ground nut powder and besan flour with spices and shallow fried in medium flame. Stuffed Bhindi/Okra Fry curry is very easy to make and suitable to be served as main dish.




Ingredients:
Okra/Lady Finger/Bhendi – 12 to 15 nos.
Besan Flour/ Bengal Gram Powder – 3 tbsp
Roasted Ground nut Powder – 2 tbsp
Garlic and Ginger Paste – 1 tsp
Garam Masala – 2 tsp ( you will get it in Indian Store)
Cumin seeds power – ¼ tsp
Coriander Powder – ¼ tsp
Red Chili Power – ¼ tsp
Turmeric Powder – ¼ tsp
Salt to Taste
Oil fry shallow fry – 2 tbsp

Method:

Take a big plate add above masala ingredients as per picture showed in this picture









Mix it nicely with a drop of oil











Wash the okra nicely and with help of paper towel wipe excess moisture on okra.
Chop off the tips and slit the okra and fill the okra with Masala mixture








Heat a pan with 1 tbsp of oil and add the stuffed okra and cook in medium flame for 8 to 10 minutes.






Stir fry in between and check if bhendi changes color to slight brown,then switch off the gas

Transfer it to serving plate and enjoy the super healthy dish with chapati/roti







Serving: Serve with chapati/roti with curd garlic raita.



Note:
If you want more Masala crispy version- Add onion and extra Masala mixture into seasoning oil and then add stuffed okra and shallow fry it.


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Mung Bean/ Moong Sprouts Chaat

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In just few minutes you can prepare Mung Bean/Moong sprouts chaat at home. It is a mixture of sour and spicy delicious, flavorful, super tasty  healthy snack. You can make more interesting adding carrot, onion, tomato combination also.  This is a very healthy protein packed snack to munch with evening chai/tea.

Moong Sprouts Chaat
Moong Sprouts Chaat

Check out some of the recipes which i tried in Green Moong Sprout.


Ingredients:
  • Green Moong Sprouts – 1 Cup
  • Carrot – ¼ cup grated
  • Cumin Seeds – ½ tsp
  • Turmeric/ Haldi Powder – ¼ tsp
  • Coriander Seed Powder - ½ tsp
  • Cumin seed powder – ½ tsp
  • chili powder - ½ tsp
  • Chaat Masala Powder - ½ tsp
  • Lemon juice - 1 tsp
  • Fresh coriander leaves -
  • Few curry leaves
  • Salt to taste
  • Oil - 1 tbsp 

Time Required: 10 mins

Directions:

Step 01) Heat oil in pan, add cumin seeds after they splutter add haldi powder and curry leaves.

Step 02)Add the sprouts, fry for a few minutes and reduce the flame.

Add salt, coriander powder, jeera powder, chili powder and chaat masala powder.

Step 03)Stir fry for another few minutes, and then add lemon juice.


Step 04)Garnish with chopped fresh coriander leaves.

Variations: You can also add chopped onions and tomatoes to top.


 
  
 Serve: Serve with apple pieces and glass of lemon juice. 


Moong Sprouts Chaat
Moong Sprouts Chaat
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