Ever wondered of a natural blood enhancer drink to up your hemoglobin, which could be as easy to make and healthy too. This is a perfect drink had early in the morning or towards mid day.
Advantages of having this soup/drink daily are:-
1. It is good for skin, with very good chances of increasing your hemoglobin levels.
2. Good in pregnancy too.
Just add lime to seal the iron. I usually have amla juice in the morning and this soup mid afternoon. Carrot rose I just tried for the first time.
1 large beetroot
2 medium carrots
1 bunch spinach
2 red dates/ dry dates (whatever available)
1/2 bottle gourd
1. Boil spinach, carrot, beetroot, 1/2 white gourd in 6 cups water upto two whistles .
2. Grind into a paste without soup water with dates added.
3. Mix with soup water and store in the fridge.
4. You can add salt and about few drops of lime juice and have on empty stomach.
5. Have it hold or cold it sure tastes good.
Do make it and post your feedback. Thanks for stopping by.
Mornings when I wake usually its a rush with tiffin and breakfast. The only day I feel very happy is when I make idlis and dosas. You can go on for 2 – 3 days easily. With no preparations at hand all you can do is make a nice Vegetable Sooji Dosa (I have used broken samba wheat rawa not the fine variety), this is slightly coarse but very filling.
1 cup samba rawa
1 tbsp rice flour
1/4 cup curd
1/4 cup paneer (if not curd would do, you can add what you have)
1/2 grated carrot
1 tsp grated beetroot
Few sprigs of corriander
1 cup water to mix
Salt to taste
1/2 tsp garam masala
1/4 tsp chilli powder/ small cut chilli
1/2 tsp ginger garlic paste
1. Roast the samba rawa, rice flour and add curd, paneer, salt and water and mix well and set aside for 15-20 minutes. You can make this overnight and keep too.
2. In the meanwhile in a pan in a little oil fry the vegetables onion, carrot, beetroot once fried after 5 minutes add the corriander, seasonings and saute for 2-3 minutes.
3. Add the mixture to the rawa mixture and mix well.
4. Grease a non stick pan, and spread a mixture like shown in picture. Keep a lid and let it cook for 3-4 minutes.
5. Turn to the other side, and let it cook on moderate high flame till brownish.
6. Once again turn to the front side and let it turn brownish.
7. Remove and serve hot with chutney/ sauce of your choice.
Do make and let us know your feedback. Thank you.
Carrot chutney (Picture ref: Moong Millet Rice Dosa)
Serve your dosa and idlis with this yummy carrot tomato chutney.
2 medium (orange carrots)
1 medium sized tomato
1/2 small onion
1/2 tsp cumin seeds
1/2 tsp gram dal
1/2 tsp urad dal
1/4 tsp mustard
1. Fry all the above ingredients well using coconut oil.
2. Grind all the above ingredients till fine.
3. Serve with idlis and dosas of your choice.
Made this dal paneer parantha which is full of calcium, protein and iron. A good power packed breakfast/ lunch for the day. This makes a great tiffin for children as well.
We are so used to eating dal chawal and I wanted to incorporate it in rotis. This is what I thought instantly of what could be a complete meal just like dal chawal, taste well as well.
Preparation time – 1 hour
1/4 cup split yellow moong dal
1/4 cup yellow toor dal
Ginger garlic paste – 1/2 tsp
Turmeric powder – 1/2 tsp
1.5 cups water
Salt to taste
For outer dough
2 cup wheat flour
Ready cooked dal too can be used
Paneer 1.5 cups
Onion – 1 small
Jeera – 1/2 tsp
Chilly – Jalpeno variety – 1
Method (Check the steps above)
1. First boil the dal with 1.5 cups water, ginger garlic paste, turmeric powder and salt and take upto 3-4 whistles.
2. Prepare the paneer filling – Take a little oil add onion, jeera, chilly and fry a little. Lastly, add paneer and salt.
3. To slightly hot dal add the wheat flour and mix well. Make a softish firm dough.
1. Take the dal dough on your palms, fill with 1 tbsp paneer.
2. Close the sides of the dough.
3. Roll into into paranthas.
4. Place on the tawa. Leave for 4-5 minutes. Once brown spots appear turn to the next side.
5. Let it cook on the other side for 2-3 minutes, take a fork and start pressing the sides onto the middle, while allowing it to puff up.
6. Spread few drops of ghee on the parantha, and cook till lightish brown.
7. Can be eaten plain or with any chutney of your choice.
Do share your feedback.
Today is the first day of school and thought it would be nice to do something a bit different adding some more health to the usual dosa so I decided what better than the humble millets as an addition. The recipe is simple quite filling and quick to make served with a lip smacking tomato chutney.
1.3/4 cups dosa rice
1/4 cup unsoaked little/ samai rice flakes
1/2cup urad dal
1/2tsp methi seeds
1. Wash and soak dosa rice, uraddal and methi seeds together for 5-6 hours.
2. Add unsoaked millets while grinding and leave to ferment for 8-9 hours.
3. In the morning add salt and mix.
4. Take a non stick pan, grease it with ghee/ oil and proceed with the dosa making.
5. The dosas can be served with tomato onion chutney.
Check the recipe for dosa here
Do leave a feedback after preparation. Thank you.
What do you do when you wake up and are clueless of what to do today? Here’s a simple solution which works best for all. I sent it in the tiffin, have some chutney left, will come up with some more ideas. Do keep watching this space for more. To prepare a rava dosa all you need is few simple ingredients that’s it.
1 cup rava
1 cup rice flour
1/4 cup wheat flour
4-5 sprigs of corriander
1/2 tsp jeera/ cummin seeds
Water – 2 cups
Oil and Ghee
1. Mix all the ingredients starting with rava, rice and wheat flour, mix with water and then add all the cut ingredients, jeera and salt. The batter should be that of a buttermilk consistency.
2. Season the pan with some ghee. Once very hot, from a distance of 15 cms from the pan pour the batter from the centre to get a net effect.
3. Cover with a lid and leave for 2-3 minutes
4. Open the lid drop few drops of oil, increase the flame for 2-3 minutes and then reduce to medium till the dosa leaves the sides of the pan.
5. Fold on the pan and let it crisp again on both sides.
6. Remove and serve with chutney.
PS – In case you find the water quantity too much add rice flour, in case it is thick to spread add water and salt to balance the taste.
Sabudana vada or Sago vada is a fast food, not really Chinese, but had by ladies during their fasts. Growing up in a very traditional environment I did see my friends having this vada with curd/ peanut chutney during fasts. The white pearly balls are so sweet to look at and can be used in a variety of dishes like payasams, idlis, khichdi, vadas are a few I know of. What I like most is that I get to snack on, my way 🙂
It was a relish for me, with a crusty covering outside and a nice mellowy filling inside. How I miss those days!!! I had sago balls and was wondering what could be best suited for the cold weather plus a bit healthier version than the ones deep fried in oil. My appe pan came to my rescue this time. I looked at it and it was perfect for these vadas.
The fasts are mostly on Monday, Thursday and Saturday as I remember. Today is Thursday and its a perfect time, though I have been making it for two continuous days just to polish my appe pan a bit 😉 The less oil recipe will not only make you grab a two or more but also you will feel very light even after a few bites, that’s what makes this dish special. Ingredients for Sabudana vada are:-
Makes – 7 vadas
Soaking time – 6-8 hours
Preparation time – 10 minutes
Sabundana 110 gms (Soak the sabudana check note)
Potatoes (medium) 1.5
Chilli powder ¾ tsp
Cummin Seeds ¼ tsp
Corriander leaves 1 tsp
Roasted Peanut Powder 1 tsp
Sugar ¼ tsp
Salt ½ tsp
- Boil and mash the potato alongwith the sabudana.
- Add peanut powder and spices.Add coriander leaves and bind well. Keep aside for 10 minutes
- Make smooth tikkis without any cracks (keep one tikki on the appe pan to get the exact measurement) and place in the greased appe pan (take little oil on your finger tip to grease the appe pan).
- Fry for about 4-5 minutes till light golden brown and then turn to the next side. You can place a lid for 1-2 minutes and then check
- Serve with sweet curd/ chutney/ tomato sauce.
Note of soaking sabudana
Wash the sago balls on a colander till completely soaked. Remove and keep in a vessel with water 1/2 inch above the sabudana for 30 minutes and then completely drain the water. Cover with a lid and use as desired.
Hope you enjoyed every bit of food as I do. If you find the recipe interesting do share it with your friends on facebook, google, twitter and the social network. Do make it at home, takes very few simple readily available ingredients, and do write in to me at email@example.com