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Bajra Rava Dosa
If you love a crispy rava dosa but want something more wholesome, then this Bajra Rava Dosa is just what your breakfast menu needs. Packed with the goodness of bajra (pearl millet) and the crispiness of rava (semolina) this dosa doubles up as a delicious, power packed and healthy choice for breakfast, tea time snack or a light dinner. Bajra is rich in fibre, iron and essential amino acids making it an ideal grain to incorporate into everyday meals – especially if you are looking to incorporate millets that are also diabetic friendly. The nuttiness of this millet comes out beautifully in the form of a classic rava dosa which is usually made with rice flour. Honestly, during my growing up years, I had no idea that there was so much variety in the world of millets. The only one…
Barley & Ragi Pesarattu
Looking for a healthy, protein packed breakfast, dinner or snack idea? Barley and Ragi pesarattu is a delicious South Indian crepe made with a nutritious blend of whole moong (green gram), barley and ragi (finger millet). It is a wholesome and fibre rich twist on the naturally gluten free pesarattu which is usually made only with whole moong and the batter is not fermented and hence makes for a perfect option for those looking for a (quicker), healthier fix without compromising on taste. Why Barley and Ragi Pesarattu Should be On Your Breakfast Menu This pesarattu is naturally gluten free and this version is also vegan. Barley being rich in soluble fibre helps manage energy levels and can be diabetic friendly if portions are controlled. Moong dal is a source of plant based protein that helps in weight loss and…
Black Eyed Peas Curry
Black eyed peas or gule as we call it in Konkani are by far my most favourite kind of legume. I grew up eating this curry as my mum would make a thinner version of it as an accompaniment to panpolay (neer dosa) and a slightly thicker gravy to go with chapathis. She would mostly make it for breakfast and that’s how I remember it. It tasted so good especially on rainy mornings when I used to dread walking to school in torrential rains knowing that I would be soaked to the bone by the time I got there. ‘Panpole-Gule’ as we used to call it was a combo meal that spelled comfort food for me and I have simply carried that tradition forward for my kids as well. My daughter specifically asks for it whenever I ask the kids…
Asian Style Congee
Congee is a comforting, rice based porridge or gruel that is quite popular across many Asian cultures. It is a nourshing comfort food that is made by simmering short grain rice with water. In India we usually make it by overcooking rice in it’s water till mushy, however, across South East Asia it is made with water or broth and each region adds it’s own twist to the dish elevating it with aromatics or flavours. The most popular way to make it is to cook it down to a mush with fresh ginger, chicken and aromatics such as star anise. This yields a soft and creamy textured porridge that is often eaten for breakfast or as a meal when feeling unwell. I learnt to make this from my son who is so fond of congee that he reaches out to…
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Mangalorean Plated Meal Series – Boshi#6 – Bangude Puli Munchi, Gosalem Thel Piao & White RiceBOSHI# 6 This Boshi has got to be a favourite amongst many many Mangaloreans. At least it is a huge favourite in our house. The fiery gravy that drowns fresh mackerels accompanied by slightly sweetish but simple preparation of ridge gourd and piping hot rice! Throw in a papad and …
