A super rich source of calcium, iron and protein, this simple porridge is more than just a comfort food. A great food for weaning babies, mothers, athletes and anyone looking to build bone health alike.
4 tbsp finger millet flour (Mandua, ragi or nachni)
2 tbsp date paste (more if you like it sweeter)
1 tsp grated ginger / or cinnamon
½ cup coconut milk
2 tbsp finely grated coconut
Raisins to sprinkle (soaked)
Roast the flour in pan for a few minutes. Slowly add a bit of water at a time stirring continuously so that no lumps are formed and it mixes well. You will need approx ½ -1 cup of water.
Add date paste and ginger and turn off the flame. Add coconut milk and add the grated coconut and mix well. Sprinkle the raisins on top. Serve hot.
Well.. ok. This is not really an omlette. But it can be had as a replacement for an omlette, because it is high in protein and so totally delicious and easy to make. It can also be made into a wrap and carried in your tiffin.
Sprouted moong beans – 1 cup
½ tsp ginger paste
Salt and chilly to taste
Carrot and beetroot – grated (can also add grated raw papaya or very finely chopped red peppers and french beans)
A potato for rubbing the skillet
Blend the beans along with ginger paste, salt and chilly with a little water till it is smooth and has a batter like consistency.
Heat up a skillet. Rub a potato ( cut ) on the skillet to make it non sticky. Spread the batter and make soft fluffy crepes. Cook on both sides.
Remove from the skillet. Spread chutney on them, place the grated carrot and beetroot on them and make them into a wrap. Enjoy!
Have you ever tried cooking raw jackfruit? Its texture is so meaty, its unbelievable. Works perfectly as a chicken replacement. Go ahead try this spicy, tangy curry and let me know how your family liked it.
150 gm raw jackfruit chopped into 1 inch pieces
2 small steamed potatoes ( with peel)
2 tbsp peanut oil 10-12 curry leaves
5 kashmiri red chillies ( whole)
1 tsp shahi Zeera
2 tbsp ginger garlic paste
2 pureed onions
½ tsp garam masala
Lemon juice and chopped coriander
Salt, pepper and to taste
Sauté the onion puree in oil till brown. Add ginger garlic paste and let it cook. In another wok dry roast curry leaves, kashmiri chillies and shahi zeera. Add these to the roasted onions.
Coat the jackfruit pieces with salt and garam masala and steam them for 10 minutes. Add them to the gravy and let them cook for 5 min. Add water if needed.
Add the potatoes and lemon juice. Mix well. Garnish with whole coriander.