Cabbage-Dal Vada

Ingredients

¾ cup chana dal

¼ cup urad dal

¼ cup tuvar dal

water, for soaking

2 cups cabbage, finely chopped

1green chilli, finely chopped

2 tbsp coriander, finely chopped

2 tbsp dill leaves, finely chopped

few curry leaves, finely chopped

1 tsp cumin / jeera

pinch hing 

1 tsp salt

oil for frying

 

Preparations

in a large bowl take ¾ cup chana dal, ¼ cup urad dal and ¼ cup tuvar dal.

wash and soak in enough water for 2 hours.

drain off the water completely and rest for 10 minutes.

blend to a coarse paste without adding any water.

transfer the dal mixture to a large bowl.

now add 2 cup cabbage, 1 green chilli, 2 tbsp coriander, 2 tbsp dill leaves, few curry leaves, 1 tsp cumin, pinch hing and 1 tsp salt.

squeeze and mix well combining the mixture well.

make a soft dough adding 2 tbsp of rice flour if the mixture is watery.

grease hands with oil and prepare small balls, flatten the vada.

and deep fry in hot oil. or preheat and bake at 180 degree celcius for 25 minutes or until it turns golden and crisp.

also, stir occasionally till until the dal vada turns golden and crisp.

finally, serve cabbage vada hot along with masala chai.

 

 

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Masala Potato Puri

 Ingredients

3 potatoes boiled

2 cup wheat flour 

2 tbsp rava / semolina, fine

¼ tsp turmeric pdr

½ tsp chilli pdr

½ tsp cumin pdr

½ tsp garam masala

¼ tsp ajwain / carom seeds

1 tsp kasturi methi, crushed

½ tsp salt

water, for kneading

oil for frying

 

Preparations

In a large bowl take 2 cup of wheat flour and 2 tbsp rava.

add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp ajwain, 1 tsp kasturi methi and ½ tsp salt.

mix well making sure all the spices are well combined.

add mashed 3 potatoes and mix well.

add water and start to knead the dough.

make sure to knead the dough adding water as required. also note that aloo will release the moisture, so add water accordingly.

knead to a smooth and tight dough.

also, add 2 tbsp oil and knead the dough.

now take a ball and roll using a rolling pin.

roll to slightly thick puris.

drop the rolled dough into the hot oil.

press until the puri puffs up and splash oil to puff up fully.

flip over and fry until it turns golden brown.

finally, drain off the aloo puri and is ready to enjoy with sabzi. dal, curd and pickle

 

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Roti Pizza ( Left-over Roti Pizza)

Ingredients

roti 

cheese slice

onion finely chopped

capsicum chopped

sweet corn

tomato chopped

paneer, cubes

mixed herbs

chilli flakes

cheese, grated

 

Preparations 

Heat a pan and add a little ghee. Place one roti on the pan.

Once the roti is slightly warm, flip it and place cheese slices on top. Spread the cheese to cover the roti completely, creating a cheesy crust.

Place another roti on top. Apply a little ghee and roast until the bottom turns slightly crisp.

Flip the roti stack carefully.

Spread pizza sauce evenly on top. (You can use homemade or store-bought sauce.)

Add a layer of grated cheese.

Top with vegetables of your choice, such as onion, capsicum, corn, and tomato. Add paneer cubes if desired.

Sprinkle mixed herbs and chilli flakes.

Add more cheese on top for an extra cheesy texture.

Cover and cook on low flame for about 5 minutes, or until the cheese melts completely.

Remove from the pan, slice, and serve Roti Pizza hot.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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Poha/ Avil Vada

 Ingredients

1 cup poha / aval, thick

¼ cup curd/ yogurt, thick

¾ tsp salt

½ onion, finely chopped

1 green chilli, finely chopped

½ tsp ginger paste

few curry leaves, finely chopped

2 tbsp coriander, finely chopped

2 tbsp rice flour

oil for frying

 

Preparations

place a sieve and rinse 1 cup poha with enough water.

transfer the washed poha into a large bowl.

add ¼ cup curd, ¾ tsp salt and mix well.

rest for 10 minutes or until poha softens well.

mix and mash well making sure the poha is softened.

add ½ onion, 1 chilli, ½ tsp ginger paste, few curry leaves and 2 tbsp coriander.

mix well forming a dough.

further, add 2 tbsp rice flour and mix well absorbing excess water.

pinch a ball sized dough and flatten slightly.

deep fry in hot oil keeping the flame on medium.

stir occasionally, making sure the vada is cooked uniformly.

fry until it turns golden brown and crisp.

drain off over kitchen paper to remove excess oil.

finally, enjoy poha vada with tomato sauce.

ps- I'm sure that this can be tried in Air Fryer, instead of frying, make small vada, put drops of oil or spray or brush with oil and fry @ 200 C for 10 minutes, in between flipping it over, OR let them fry as per your taste. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Moonglet / Moong dal omelette

 Ingredients

for batter:

1cup moong dal

¼ tsp turmeric

2 tbsp rice flour

¾ tsp salt

for 1 moonglet:

½ tsp cumin

1chilli finely chopped

½ tsp ginger paste

2 tbsp onion finely chopped

2 tbsp tomato finely chopped

2 tbsp capsicum finely chopped

2 tsp oil

½ tsp Eno fruit salt

2 tbsp water

pinch chilli powder

1 tbsp coriander leaves finely chopped

1 tbsp butter

 

Instructions 

soak 1 cup moong dal for 30 minutes. you can increase the soaking time to up to 1 hour.

drain off the water and blend to smooth paste.

transfer the moong dal paste to a large mixing bowl.

add ¼ tsp turmeric, 2 tbsp rice flour and ¾ tsp salt.

beat and mix well forming a nice thick batter.

take 2 ladleful of batter into a small bowl.

add ½ tsp cumin, 1 chilli, ½ tsp ginger paste, 2 tbsp onion, 2 tbsp tomato and 2 tbsp capsicum.

mix well making sure everything is well combined.

now heat a pan and spread 2 tsp oil.

once the pan is hot, add ½ tsp eno fruit salt, 2 tbsp water to the batter and mix gently.

once the batter turns frothy, pour onto the hot pan.

sprinkle chilli powder and 1 tbsp coriander.

cover and simmer for 2 minutes or until the base are cooked well.

now flip over and press gently.

make a good slit in the centre and 1 tbsp butter in the centre.

simmer for a minute or until the is cooked completely.

finally, enjoy moonglet with green chutney and tamarind chutney.

 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Want to eat healthy without giving up taste? Nutrition coach shares simple ways to make Indian food better

 

Healthy eating doesn’t have to mean boring food. Culinary nutrition coach Eshanka Wahi shares how to make everyday Indian meals more nutritious and delicious.

  Indian food can be healthy with mindful eating habits

When people hear the words “healthy food,” many immediately picture a bowl of salad or a meal that looks uninteresting. That idea has made healthy eating  feel like a compromise for many people. But nutritious food doesn’t have to mean giving up taste. From dal and chilla to homemade snacks, spices, chutneys and traditional recipes, Indian cooking already offers plenty of nutritious ingredients. The key is knowing how to combine them, how much to eat and how to make them enjoyable.

In an interview with HT Lifestyle, Eshanka Wahi, Dubai & Delhi-based Culinary Nutrition and Holistic Wellness Coach and Founder of Eat Clean With Eshanka, explains how people can make everyday Indian food more nutritious without compromising on flavour. 

“Healthy food doesn’t have to mean giving up the flavours you enjoy. The idea should be to make the food you already eat more balanced and nutritious, rather than completely changing your meals,” Eshanka says.

Healthy doesn’t mean boring

“One of the biggest mistakes people make while trying to eat healthy is removing everything they enjoy from their plate. Instead of completely changing familiar meals, small changes in ingredients, preparation and combinations can make them more nutritious without taking away their taste,” she says.

“For example, a regular chilla can be made with vegetables and paired with curd or another protein-rich accompaniment. Homemade snacks can also be used instead of reaching for packaged options every time hunger strikes. The goal isn’t to make every meal perfect. It is to make everyday food nourishing enough to support health while still being something people actually enjoy eating,” Eshanka adds.

Indian food is healthier than we think

“Indian food itself isn’t necessarily the problem. The quantity, frequency and combination in which we eat it also matter. Indian food is healthy; we just need to change the way we eat it,” Eshanka explains.

“Take besan as an example. Besan can be a nutritious ingredient, but having besan pakoda, followed by besan chilla and then another besan-based snack on the same day can mean relying too heavily on one ingredient. Even a nutritious food needs to be part of a varied diet,” she says.

“The same principle applies to other foods. Instead of asking whether a particular Indian food is ‘healthy’ or ‘unhealthy,’ it is more useful to look at the overall meal and how different foods are balanced throughout the day,” Eshanka adds.

Tasty alternatives can still add nutrition

“Healthy alternatives don’t have to be limited to salads or plain food. There are plenty of homemade options that can satisfy cravings while also adding useful nutrients to the diet. For example, moong-based snacks such as moonglate can be included as a protein-rich option,” Eshanka says.

“For someone craving something sweet, homemade date-based chocolates made with ingredients such as dates, nuts and seeds can be an alternative to some packaged sweets. These options can also be useful for families with children,” she adds.

“Homemade versions allow parents to experiment with ingredients while keeping familiar flavours and textures. Another practical approach is preparing certain homemade snacks in batches. Depending on the recipe and storage method, some preparations can be made ahead of time and stored for several days or longer. This makes it easier to have a homemade option ready instead of relying on packaged snacks when there isn’t enough time to cook,” Eshanka explains.

Make healthy food more interesting, especially for children

“For children, taste isn’t always the only thing that matters. Presentation can also make a meal more appealing. Instead of sending the same paratha and sabzi in the lunchbox every day, parents can occasionally change the presentation or turn familiar ingredients into something more interesting,” Eshanka says.

“Vegetable cutlets, colourful idlis or simple shapes and faces made with vegetables can make lunch feel different without requiring completely new ingredients. Some preparations can also be done the night before, making the morning routine easier,” she adds.

“The idea isn’t to trick children into eating healthy food. It is simply to make nutritious food look and feel more exciting, so that children are more interested in trying it,” Eshanka explains.

The biggest mistake? Making healthy food taste bad

“Sometimes people remove so much from their meals in the name of health that the food loses the taste and texture they enjoy. This can make healthy eating difficult to maintain. But healthier cooking doesn’t have to mean flavourless cooking,” Eshanka says.

“Indian spices, herbs, chutneys, roasted ingredients and different cooking methods can add plenty of flavour. People often think that healthier food has to taste less exciting. It doesn’t. The way you season, combine and prepare ingredients can completely change the experience of a meal,” she adds.

“Even the way a favourite food is cooked can be changed. If someone enjoys fried foods, air-frying can be one option to achieve a crisp texture while using less added oil,” Eshanka says.

Think balance, not just ‘healthy’

“Another common mistake is expecting one food to provide everything the body needs. A balanced Indian meal can include a source of protein such as dal, beans, paneer, curd, eggs or fish, along with grains or other carbohydrate sources, vegetables and sources of healthy fats such as nuts and seeds,” Eshanka explains.

“Fruits and other nutrient-rich foods can be included across the day. Portion and variety matter as well. Eating a nutritious ingredient in large amounts doesn’t automatically make a meal healthier. The overall pattern of eating matters more than labelling one food as ‘good’ or ‘bad’,” she adds.

“So instead of asking only, ‘Is this food healthy?’ it may be more useful to ask, ‘How can I make this meal more balanced, nutritious and enjoyable?’” Eshanka says.

Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Papaya "Kuttu"- with dal and coconut gravy

Ingredients

raw papaya chopped into small pieces

arhad dal as needed

turmeric pdr

coconut grated

jeera 1/2-1 tsp ( depends on the quantity)

green chilies 2-3 as per taste

coriander leaves chopped 1-2 tbsp 

for seasoning

oil 1 tsp

urad dal 1-2 tsp

jeera 1/2 tsp

hing little

curry leaves finely chopped 1 tsp

 Preparations

If you want to save gas, wash dal and papaya, add enough water, turmeric pdr and pressure cook for 5-6 whistles depends on your cooker size and if dal was soaked in hot water, less whistles.

till the pressure reduces in the cooker, grind the coconut, jeera and green chilies, adding little water.

once the cooker can be opened, add the ground paste, you can add some water in the mixer jar and add, again this will depend on how much water was added to your dal, if it is too watery, add less water, then you can mi some atta/ rice flour and add to the cooked dal and let it simmer for 3-4 minutes stirring often , adding coriander leaves and the seasoning. 

this goes well with hot rice, roti, bread toast. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs