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Cooks in: 40 Minutes
Serves: 3 People
Kapuriya or Gora is a popular dish of Surat. Rice and dal are the main ingredients for this recipe. It is a Gujarati version of South India's Upma kozhukattai with a slight chang. First the ingredients are half cooked in hot water, made into balls and later on steamed. Fresh toor are added during winter season when it is available in plenty. Try this simple protein and fibre rich tasty delicacy with millet.
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Cooks in: 30 Minutes
Serves: 3 People
Dhuska or Dushka is a popular deep fried snack eaten all over Jharkhand. The main ingredients are rice, dal and sometimes boiled potatoes are also added to this savoury dish. The bread is then deep fried. It is often served with aloo matar sabji, sauce or chutney. Instead of deep frying, I used the paniyaram pan for frying and replaced rice with Kodo millet and added some veggies. A healthy and yummy dish is ready!
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Cooks in: 20 Minutes
Serves: 2 People
This is an heirloom recipe of Tamilnadu. Traditionally this dish is made with sour buttermilk and rice flour. It can be served either for breakfast or as evening snack. As the Upma is well spiced, it does not need any side dish. Ragi is rich in calcium and iron, has a high fibre content, reduces blood cholesterol and also regulates blood sugar levels.
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Cooks in: 30 Minutes
Serves: 2 People
Seeralam is an age old recipe of Tamilnadu. It can be called as Dhokla of South, made using lentils and rice. It is a protein rich dish as the main ingredients are lentils. This dish keeps us full for a long time and best suited for diabetic people. I replaced rice with millet and added a lot of greens to make this dish even more healthy.
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Cooks in: 20 Minutes
Serves: 2 People
Soaked fenugreek seeds are excellent for health, these are even more beneficial if we sprout them. It can be consumed on an empty stomach. This will help relieve acidity. It is excellent for regulating blood sugar. For those who battle high cholesterol, soaked or sprouted fenugreek seeds will help in lowering the levels.
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