Ragi Spicy Dosa / Ragi Chilla Recipe / Kelvaragu Maavu Dosai

Chillas can be prepared with many seasonal veggies. Protein plus fiber is very important for everyone. We can also adapt and use greens in chillas like palak, Coriander, amaranth the green can be finely chopped or boiled and pureed then mixed in the batter this way vitamins infused in chillas for fussy eaters.

Recipe video updated on Youtube

Ragi Chilla / Kelvaragu maavu Dosai

Ingredients:

50 Grams Black Gram Dal / Urad Dal

50 Grams Thick Poha / Aval / Avalakki

150 Grams Ragi Flour / Finger Millet Flour

2 Tbsp Grated Carrots

2 Tbsp Grated Coconut

2 Tbsp Finely Chopped Onion

2 Tbsp Finely Chopped Coriander Leaves

2 Tbsp Finely Chopped Curry leaves

2  Green Chilies Finely Chopped

1/2 Inch Ginger Grated

1 Tsp Cumin Seeds

1 Tbsp Salt

Oil as required

Method:
Wash the uraddal (blackgram dal) thrice. Add 2 cups of water and soak the dal for an hour.

After an hour strain the dal in and reserve it in seive till excess moisture has drained.

Wash and soak the thick poha in 1 cup of water for half an hour.

In a mixerjar transfer the urad dal, grind till coarse paste. Next add the soaked poha in batches and grind till smooth paste. While grinding we can add half cup of water in small batches to achieve smooth batter

Transfer the batter in a mixing bowl. Add the finger millet flour along with half tbsp salt. stir all the ingredients till the batter is smooth we can add half cup of water to form a smooth batter.

In a mixing bowl add grated coconut,  grated carrots, finely chopped coriander,  finely chopped curry leaves, finely chopped chilles, grated ginger,  cumin seeds and salt, mix all the ingredients till well combined.

Place a tawa on medium flame, ladle the batter and spread in a even layer to form chilla , next top the chilla with a small amount of veggie topping in a even layer.

Spread one tsp oil on the chilla allow it to fry for a minute on one side, next gently flip it on the other side add one more tsp oil and fry for a minute till golden.

Fold the chilla and serve it hot with chutney , pickle or curd...enjoy!

This Recipe was published on Deccan Chronical Newspaper 🙏 Here's the link to the article https://www.deccanchronicle.com/lifestyle/food/nutritious-chilla-time-1835281

Southindian Style: Spinach and Mushroom Omelet Recipe

Healthy and protein rich diet. I like the taste of meaty mushroom with creamy spinach it tastes excellent in a omelet. This omelet can be shared among 3.

Recipe Video Posted in Youtube English and Tamil Channels Please Subscribe 😉

Spinach and Mushroom Omelet
Ingredients:
150 Grams Mushrooms
150 Grams Spinach
2 Medium Onions
2 Green Chilies
1/4 Tsp Ginger and Garlic Paste
4 Eggs
1/4 Tsp Salt
1/4 Tsp Pepper Powder
1/4 Tsp Chilly Powder Optional
3 Tbsp Oil

Prep:

Separate the spinach leaves from hard stems.

Rinse the spinach in water thrice. Add it to a colander and allow excess moisture to drain.

Wash the button mushrooms twice or thrice in water and place it in a colander allow excess moisture to drain. Then spread it on a towel allow the mushroom to air dry.

Peel, wash and finely chop onions.

Separate stems from chilies, rinse in water and finely chop.

Once the moisture from spinach has drained, finely chop and reserve.

Slice the mushrooms and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar along with 1/4 tsp black pepper and 1/4 tsp fennel seeds, cover and grind to form a smooth paste.

Method:

Heat a pan with 1 tbsp oil.

Add the onion and chilies fry till onion turns transparent.

Add ginger and garlic paste and fry the onions till golden.

Add sliced mushrooms and fry till mushroom release moisture.

Add the spinach on the mushroom cover and cook for 2minutes.

Gently stir the mushroom and spinach and fry it on high flame till the moisture evaporates.

Remove the mushroom and spinach masala from flame transfer to a mixing bowl allow it to reach room temp.

In a bowl crack and add the eggs. Using a fork whisk the eggs till frothy.

Add desired amount of mushroom and spinach masala to the eggs and whisk well. Add salt, pepper powder and chilly powder whisk well.

Heat a pan with 2 tbsp oil on medium flame.

Transfer the egg to the pan and cook on medium flame for 2 to 3 minutes.

Gently flip the egg and cook on other side for another 2 to 3 minutes.

Remove the omelet from flame and transfer to a serving plate serve the omelet hot...Enjoy!

Basil Chicken Lettuce Wraps Recipe

This recipe is a wholesome meal for diabetic people. I have avoided using soya sauce and processed sauces in this recipe which makes it very safe and nutritious even for kids.

Recipe Video Posted on Youtube English and Tamil Channel 😊😊

Basil Chicken Lettuce Wraps Recipe 

Chicken Mince /Chicken Keema 300 Grams 

1/4 Tsp Pepper Powder

1/4 Tsp Salt

1/4 Tsp Chilly Flakes

3 Tbsp Thai Basil

3 Tbsp Garlic

2 Tbsp Ginger

3 Birds Eye Red Chilly or Regular Chilies

1/2 Large Onion

1/2 Cup Red, Green and Yellow Capsicum

1 Tsp Thai Tamarind Sauce or Lime Juice

3 Tsp Sesame Oil

Baby Butterhead Lettuce 

All Ingredients  used in this recipe are purchased from online app stores:

Big Basket, Fresh to Home, Gourmet Garden and Flipkart

Prep:

Separate thai basil leaves, rinse it twice, drain and pat dry. Finely chop the basil and reserve on a plate.

Peel wash and finely chop onion, garlic and ginger and reserve.

Wash and remove seeds from red, yellow and green capsicum and chop it into small dice.

Wash and finely chop thai chilies.

If your buying ready to use  chicken mince then with a damp kitchen towel pat it and reserve in a colander. I recommend preparing minced chicken at home.

Chicken mince: Wash the chicken breast cube the meat, pat it dry, then using a copper or in a small mixer jar add the chicken and pulse it twice and prepare a mince.

Separate baby butterhead lettuce, rinse twice in water and place the lettuce in cold water for 5 minutes. Please follow this step before serving.

After 5 minutes remove the  lettuce from ice water and place it in a colander allow excess moisture to drain then pat it dry with a cloth and reserve on a plate.

Method:

Heat a wok with sesame oil on high flame.

Once the oil starts to smoke place it on medium flame, start adding the finely chopped onion, garlic and ginger and fry till the onions turn transparent.

Add the minced chicken and fry it for a minute, add salt, pepper and chilly flakes and fry for a minute.

Add water to the chicken and place it on medium flame, cover  and cook the chicken until tender.

Stir the chicken twice and break it and fry it till the moisture has evaporated.

Add diced capsicum and basil to the chicken and fry till the veggies are tender.

Add thai chilli (Birdseye chili) and fry till the oil separates add lime juice and reserve the chicken in a serving bowl.

To serve basil chicken lettuce wraps on a serving plate place the basil chicken and lettuce leaves, or fill the lettuce leaves with chicken and serve. This dish can be served warm or cold...Enjoy!

Tandoori Broccoli and Cauliflower Recipe

 

Tandoori broccoli and cauliflower is a excellent starter or snack for people with diabetes or on a diet. Even otherwise these delicious and crunchy broccoli and cauliflower is an excellent starter.

Recipe Video Posted on Youtube English Channel 😊

Tandoori Broccoli and Cauliflower Ingredients:

1 1/2 Cups Broccoli Florets 

1 Cup Cauliflower Florets

1 Tbsp Ginger and Garlic Paste

1 Tsp Kashmiri Red Chili Powder

1 Tsp Spicy Chili Powder

1 Tsp Garam Masala or Kitchen King Masala

1 Tsp Tandoori Chicken Masala

1 Coriander Powder

1 Tsp Pepper Powder

1/4 Cup Fresh Yogurt

1 Tsp Lime Juice

1 Tsp Pink Salt or Regular Salt

1 Tsp Mustard Oil

2 Tsp Oil

Prep:

Separate broccoli florets and cauliflower florets.

Soak the broccoli and cauliflower in water with 1 tbsp water.

Then rinse the cauliflower and broccoli with lukewarm water twice and once in cold water. Drain and reserve.

Peel, Wash and grind equal amount of garlic and ginger.

Marination:

In a large mixing bowl combine Kashmiri chilli and red chilli powder. Add garam masala, tandoori chicken masala, pepper powder, ginger and garlic paste, salt, yogurt and mustard oil. Prepare a smooth paste make sure there are no lumps.

Add the broccoli and cauliflower to the marination mix well, cover and allow the veggies to marinate for 15 to 20 minutes.

Method:

Heat a tawa on medium flame. Add 2 tsp oil and allow to reach smoking point on low flame.

Skew the broccoli and cauliflower florets in metal skewers and place it on the tawa.

Fry the florets for 2 minutes on eachside or until the broccoli and cauliflower is cooked but still has a crunch.

Remove the skewers and fry for another 2 more minutes and serve hot with mint chutney and enjoy!

Similarly broccoli and cauliflower can be baked in oven, air fryer or grilled on coals.

Creamy Cauliflower and Broccoli Soup Diabetic Recipe

Creamy and delicious broccoli soup made easy. 

Broccoli Soup Recipe on Youtube English Channel 😊

Broccoli Soup Ingredients:

1 Cup Broccoli Florets 
1 Cup Cauliflower Florets
1 Medium Onion
4 Pods Garlic Pods
1/2 Inch Ginger
3 Green Chilies
1 1/2 Cups Skimmed Milk
1 Cup Water
1/2 Tsp White Pepper Powder
1 Tsp Himalayan Pink Salt or Regular Salt
6 Almonds

Prep:

Wash and soak almonds in hot water for 2 hours. Then peel the skin and reserve.

Separate brocoli florets from hard stems.

Separate cauliflower florets from hard stems.

Peel, wash and roughly chop onion.

Peel, wash and reserve garlic.

Peel, wash and chop ginger and reserve.

Wash chilies, remove stems and reserve.

Method:

In a heavy bottom pot add water and place on medium flame.

Add broccoli, cauliflower, onion, ginger, almonds and garlic, stir and boil on medium flame till the veggies are mushy.

Add milk and boil till the cauliflower is cooked well.

Remove the broccoli and cauliflower from flame allow it to cool down completely.

Drain the veggies and add it to a mixer jar and grind it to a smooth paste.

Once the veggies are ground add it to the milk and stir well. Place it on medium flame add white pepper and salt stir and bring it to a boil.

Once the soup starts to boil, remove from flame, stir once and serve hot.

Diabetic / Diet Friendly Khapli Momos Recipe

 

These diet friendly momo's are packed with flavors and taste. These dumplings turned out so fluffy and soft, it pairs well with ginger chai. Both khapli and raw jackfruit flours are easy to digest it is not heavy compared to other flours. Khapli flour is also referred as diabetic atta locally.

All products used in this recipe are available at Praakritik which is a organic web store and offers wide range of locally sourced organic products. All products such as flours are hygienically ground and packaged, the shelf life can vary between 6 to 9 months for every product.  Praakritik Web Store Link: https://praakritik.com/collections/spices

Recipe Video Posted on my English Youtube Channel 😊

What is khapli Wheat Flour?

Khapli = Emmer wheat is an ancient grain full of micronutrients, minerals and vitamins and makes a healthy alternative to Wheat.

At Praakritik Organic Emmer Wheat Grains sourced from certified organic farms located in Belgaum, Karnataka.

Emmer wheat flour or Khapli atta is rich in fibre and low on gluten molecules.

It is a great alternative for diabetics as it regulates blood sugar levels.

It is good for the heart and an immunity booster.

What is Raw Jack Fruit Flour?

Chemical and preservative free flour is produced from mature green unripe jackfruit grown Naturally from the farms in Kollam district, Kerala.

Being high in fiber, it helps to improve digestion and metabolism.

Low levels of carbohydrate and calories compared to wheat and rice helps to control the sugar level. 

Jackfruit flour can be a good substitute used in baking and cooking many dishes without gluten. 

Dough:
1/2 Cup Praakritik Khapli Wheat Flour
1/4 Cup Praakritik Raw Jackfruit Flour
1 Pinch Praakritik Himalayan Pink Salt
1 Cup Warm Water

Filling:
1/2 Inch Ginger
8 Pods Garlic
5 Green Chilies
1 Large Onion
1 1/2 Cup Cabbage
1 Tsp Praakritik Pink Salt
1/4 Tsp Garam Masala
1/4 Tsp Noodles Masala or Curry Powder
2 Tsp Sesame Oil

Prep:

Boil a cup of water and reserve.

In a mixing bowl, add the khapli wheat flour and the jackfruit flour.

Add a pinch of pink salt.

Mix both the flours well.

Gradually add hot water and knead to form a dough.

Prepare a semi tight dough.

Add a tbsp oil knead for 2 more minutes.

Cover the dough with a damp cloth allow it to rest for 10 to 15 minutes.

Peel, wash and roughly chop all the veggies (onion, garlic, ginger) chilies and cabbage.

Add ginger, garlic and chilies to a mixer jar and pulse twice to form a coarse paste. reserve the masala on a plate.

Add the onion to the mixer jar and pulse 3 to form a coarse paste. reserve the onion on a plate.

Add the cleaned cabbage in small batches and pulse thrice to form a coarse powdery consistency. reserve the ground cabbage on a plate.

Prepare Filling:

Heat a wok with 2 tsp oil.

Once the oil reaches temp. Add all the veggies at once. 

Stir the veggies cover and cook on low flame for 10 minutes.

Once the veggies have softened add pink salt, noodles masala and garam masala stir and fry until the moisture from veggies evaporate.

Remove the cabbage filling from flame and allow it to reach room temp.

Knead the khapli dough once.

Form marble size dough balls roll it in some dry khapli flour and place it on a flat surface.

Gently rollout the dough ball and form thin rotis. 

Using a bowl or a round cutter cut out the roti and reserve on a plate. Prepare a batch of 6 to 7 wrappers.

Take a wrapper and place 2 tsp of cabbage filling in the middle.

Gently apply tiny amount of water to the edges of the wrapper and fold to form a crescent shape. From one end pinch and seal the wrapper on the other side fold to form a triangle and pinch the edges.

Place a wok with enough water then place the steam basket. Allow the water to boil and form steam.

Apply 1 tsp ghee or oil on the base of steam basket. place a batch of  6 momos inside the steamer. Cover and cook the momos on medium flame for 10 minutes.

After 10 minutes gently touch the momos and check if the momo is firm. Using a spoon remove the momo from steam basket and serve it on a plate with some mint chutney and mustard sauce...Enjoy!