Tuesday, February 28, 2012

Ragi(Finger Millet), Green Mung, Black Chick Pea Sevai(String Hoppers/Noodles)


Ragi/Finger Millet is one of the most nutritious and inexpensive food . This gluten free nutritious food is very easy  to digest right from infants to elderly people.  It is rich in calcium and protein and also have good amount of iron and other minerals. Ragi is a staple in my house but when something becomes staple, coming up with different varieties is mandatory to avoid boredom.  This is a very simple recipe but you need to have the special gadget to make the string hoppers. Paired with a side dish of veggies in coconut sauce, this makes a very filling and a complete balanced breakfast, lunch or dinner. So let us get on to this simple recipe.

Preparation Time – 15 Minutes

Cooking Time – 10-12 Minutes

Serves – 1 to 2


Ragi Flour – 6 oz

Green Mung Flour – 2 oz

Black chick pea flour – 2 oz

Salt – 1/2 Tsp or to your taste

Water – 20 oz

Coconut oil – 1 Tsp for greasing hands & greasing the idli mould


1)  In a wide mouthed pan pour 20 oz of water and boil till the bubbles start coming.

2) Now add the salt and the flour little by little stirring using a thick ladle without forming any lumps.

3) Set this aside to cool.

4) Grease the idli mould and your hands with little oil and once the dough is little cold to handle. Place the dough in the string hopper mould(sevai padi) and squeeze it in the idli plates.

5) Steam cook for 10-12 minutes in medium heat and serve with some veggies in coconut sauce( I served with tomato kurma)



Sending this to Shobha's Just 4 Fun Event
Also sending this Srav’s Cooking Concepts- Vegan diet

Friday, February 24, 2012

Almond Flour Carob Chip Cookies


Do you or any body in your  house hold  have any food allergies or do you or any one in the house hold go through any kind of elimination diet?  If so you can really understand how difficult it is find out alternate cooking ingredients, if not you should be happy and feel really blessed.  Gluten is the binding agent in lot of baked products. But if this needs to be substituted with a gluten free ingredient there are various possible substitutions like rice flour, tapioca and potato flour. But almond flour is one of the best and very tasty substitute in case you don’t include gluten in your diet.  Along with almond flour, I have used carob chips, maple syrup and coconut oil as the fat in making this cookie. A delicious after school snacks for the kids. If you do not include gluten in your diet, what do you use as a substitute? Would love to hear about it.

Carob is an evergreen plant native to the Mediterranean region. Carob chips are made out of carob powder. They are similar in appearance and texture to chocolate chips, although the taste is distinctly different from that of chocolate. Carob is a naturally sweet substance, so there is generally no sugar added to the chips during manufacture. Carob chips also lack the stimulants caffeine and theobromine found in chocolate.

Even though maple syrup is a safe alternate to refined sugar, if you are on a low fructose diet or diabetic diet this is not the sweetener for you.

Preparation Time – 10 Minutes

Cooking/Baking Time – 12-13 Minutes

Serves – Makes 24 Cookies


Blanched super fine almond flour – 2 Cups

Maple Syrup – 1/3 Cup

Carob Chips – 1/3 Cup

Baking Soda – 1/2 Tsp

Coconut oil – 1/4 Cup Solid and melted to yield approximately 1/3 Cup

Vanilla extract – 1/2 Tsp

Salt – pinch


1) Preheat baking oven and line two cookie trays with parchment paper.

2) In a wide bowl add the almond flour, salt, baking soda and carob chips.

3) To this add maple syrup, warm coconut oil and vanilla extract and using a spatula combine well.

4) Make 24 equal sized balls and take each ball and place them in the baking tray and slightly press to form a patty shape.

5) Bake for 10-12 minutes until slightly browed and remove from heat.

6) Leave the cookie in the baking tray for few minutes and  then cool in a wire rack before transferring to an airtight container.

7) Keeps good for at least 6-7 days at room temperature.



Sending this to Sending this Kid’s delight eggless & vegan bakes hosted by Priya an event started by Srivalli.

Sending this to Vardhini’s Sweet Luv


Off to Let’s cook something sweet an event by Radhika.

Sending this Raji’s Healthy Diet Event – baked goodies an event started by Priya.

Off to Bon Vivant Moments # 1 – Sweet Moments


Off to Bake Fest an event hosted by Kalyani of Sizzling Tastebuds an event started by Vardhini.


Sending this to Cake, Cookies & Desserts event hosted by Anjali.


Friday, February 10, 2012

Quick Broccoli, Bell Pepper & Cheese Soup

Broccoli is like the king of vegetables loaded with nutrients like vitamin A, C, Calcium and dietary fiber. This dark green vegetable is very in expensive for the amount of nutrition it provides. Even the conventional broccoli has very low pesticide residue so it is one of the safest vegetable if you are not able to find an organic one to go for. What ever is your diet type, a low carbohydrate, low glycemic, weight loss diet, broccoli is a vegetable that falls in that category.

If you have a Vitamix and are running short of time and looking for something quick, filling keep you charged up then try this soup. Takes less than 10 Minutes to make this soup and I liked it. If you don’t have a vitamix, sautee the vegetables in a stove top and then puree with milk and cheese and simmer once again for few minutes and I am sure that would taste even better.

Preparation Time – 5 - 10 Minutes

Processing Time – 5 to 6 Minutes

Serves – 2


Milk – 1 Cup

Shredded low fat cheddar cheese – 1/3 Cup

Broccoli – 1 Cup

Orange & Yellow Bell Pepper – 3/4 Cup

Chopped Onion – 1 Tbsp

Vegetable bouillon cube – 1/2 (This will have salt and spice so taste and add more salt if required)

Black pepper – 1 Tsp(Crushed)

Coconut Oil – 1 Tsp


1)  Quickly saute the broccoli, bell pepper and onion in high heat for 2-3 minutes with little bit coconut oil and set this aside for few minutes to cool down.

2) Now add the vegetables, milk, cheese, bouillon cube in vitamix and close securely with the lid.

3) Select variable 1 and turn on the machine and slowly increase to variable 10, then to high.

4) Blend for 5-6 minutes or until heavy steam escapes from the vented lid, serve hot with freshly crushed black pepper.

If you don’t have vitamix, then blending all the ingredients after step 2, simmer in stove top for few minutes and serve hot with freshly ground black pepper.

Recipe Source - Vitamix


Sending this to Sangee’s Show me your Hits.


Sending this to Ria’s Spotlight Winter Vegetables.


Sending this to Priya’s Healthy Soup Event.


Monday, February 6, 2012

Purple Cabbage & Peanut Chutney/Dip


I love purple cabbage not only because of its vibrant color but also because its so healthy. A low carbohydrate/starch vegetable and suits all dietary needs. This is one of the regular vegetable I buy from the farmers market and I always have it in stock. I add this to salads, soups, pasta, curries and what not. I had little bit of this chopped cabbage left and was looking for ways to make use of it before I buy another fresh one.  So when I had to make some side dish for our Sunday Morning Breakfast, I  decided to use up this cabbage. The result was an easy, delicious and healthy chutney.  This chutney made with purple cabbage, spices and peanuts taste great with Indian dishes and also tastes good with some fresh cut celery, cucumber. So do give this a try and let me know, how you liked it.

Preparation Time – 10 Minutes

Cooking Time – 10 Minutes

Serves – 4


Chopped purple cabbage – 2 Cups(loosely packed)

Pearl Onions – 1/3 Cup

Peanuts – 1/3 Cup

Green Chilies – 4 to 5 or to taste

Tamarind – 1 inch piece

Salt – 1 Tsp or to taste

Coconut Oil – 1 Tbsp

Mustard Seeds – 1 Tsp

Split Urad Dal – 1 Tbsp

Asafoetida – small pieces

purplecabbagepeanutchutney2 purplecabbagepeanutchutney3
purplecabbagepeanutchutney5 purplecabbagepeanutchutney1


1) Heat a pan and once hot add the coconut oil. Once the oil is warm add the peanuts and saute till they are slightly brown and remove them from the heat. Now in the same oil, add the mustard seeds and asafoetida piece. . After the mustard seeds stop spluttering add the urad dal and the tarmarind piece.

2) After the urad dal slightly browns , remove the tamarind piece along with some urad dal and mustard seeds. Add the green chilies(chopped) and pearl onions and saute till the onion turns translucent.

3) Now add the chopped cabbage and saute for 5-7 minutes on high heat and switch off. Let this cool for some time.

4) Now transfer the contents to a food processor, add the tamarind piece,salt, roasted peanuts and little bit of water and blend till a smooth paste. Add the reserved mustard seeds and urad dal back to this stir and serve along with Idli or Dosai or use it as a dip with some fresh cut veggies.



Sending this to Sangee’s Show me your Hits.


Sending this to Priya’s Now Serving The Big Chutney Chow Down.


Sending this to Ria’s Spotlight Winter Vegetables.


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