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Cooks in: 20 Minutes
Serves: 2 People
Fresh chana and chana leaves (saag) are available in plenty during winter. Infact, winter is the season to indulge in lots of greens! I used these two to make a pulav with Kodo `millet and it tasted brilliant!
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Cooks in: 30 Minutes
Serves: 2 People
Chenopodium album is extensively cultivated and consumed in Northern India as a food crop, and in English texts it may be called by its Hindi name bathua or bathuwa (बथुआ) (Marathi:चाकवत). It is called pappukura in Telugu, paruppukkirai in Tamil, kaduoma in Kannada, vastuccira in Malayalam, and chakvit in Konkani (from Wikipedia). These are available in plenty during winter. I used jowar flour for this recipe.
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Cooks in: 20 Minutes
Serves: 2 People
Ending this year with a perfect healthy recipe. Wishing all my readers a very healthy and happy new year! Curry leaves are rich source of iron and folic acid. They help to control the blood sugar levels and are rich in Vitamin A,B and E. This variety rice is very popular in Tamilnadu. I used Barnyard Millet for this recipe.
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Cooks in: 30 Minutes
Serves: 2 People
Banana flowers are rich in nutrients and helps to control blood sugar levels and reduce belly fat. A great variety of dishes are prepared from this flower. I combined jowar flour and gram flour (besan) along with banana flower and spices to make this parathas.
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Cooks in: 30 Minutes
Serves: 2 People
Hot pooris are all time favourite for most of the people. Potato bhaji, saagu or chana are generally served as side dishes. Ragi flour is very tasty, aromatic, rich in calcium and iron. I got excellent fluffy pooris which I served with chana masala!
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