Adai - Protein Dosa

Nutritional Info - Legumes are an excellent source of easily digestible protein, fiber, iron, folic acid, and other B vitamins. Legumes are rich in soluble fiber, which has been shown to help improve insulin resistance. Legumes contain low levels of sodium and high levels of potassium, calcium and magnesium - a combination that is associated with a reduced risk of heart disease. Folate, a mineral also found in abundance in legumes, is thought to reduce blood levels of homocysteine, a compound that can boost heart disease risk.



Adai is an authentic South Indian main dish made with a combination of rice and lentils. It can be had for breakfast, lunch or dinner.

Cooking Time : 20 min

Preparation Time : 10-20 min

Serves 4 to 6.







Ingredients



Thoor Dhal - 1/2 cup

Channa Dhal - 1/2 cup

Whole green moong - 1 cup

Brown Rice - 1 cup

Split Urad Dhal - handful

Green or Red chilly - 1 or to taste

Salt to taste

Ginger - 1 inch piece.

Curry leaves - handful

Asafoetida - 1 small piece.

Onion - 1 finely chopped.

Oil

Water





Method to make Adai



1) Rinse and soak the rice and dhal together for 2-3 hours.

2) Drain the water from the rice/dhal and add the ginger, curry leaves, green or red chilly, asafoetida and salt.

3) Use a blender and grind the above to little coarse mixture.

4) Add the chopped onions or you can use your own variation of grated cabbage, carrot, scallion etc to the batter.

5) Heat the iron griddle and pour a ladle full of the batter and make a round dosa, put a small hole(circle shape) in the center of the batter,

as it will evenly and quickly cook.

6) Pour a tsp of oil and once it is cooked on one side , turn and place the other side of the adai and remove it once cooked.

7) Serve it with avial, sambhar, chutney, milagai/Chutney powder.

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Brown Rice Pongal

Good to Know -

Brown rice contains complex carbohydrate that provides 15 essential nutrients, including B-vitamins, niacin and potassium. Brown rice is a very good source of selenium, which is essential for thyroid hormone metabolism and immune function. Selenium is an antioxidant that helps in DNA repair. Lab tests have shown that selenium can inhibit proliferation of cancer cells by inducing them to undergo apoptosis, or programmed cell death.

Cooking Time: 30 min

Preparation Time: 5-10 min

Serves – 2



 Ingredients

 Brown basmati Rice - 1 cup

Moong Daal - 3/4 cup

Ginger grated – 1/2 tsp

Green Chilly – 1 to 2 (optional)



Tempering



Black Pepper - 1/2 tsp

Cumin- 1/2 tsp

Curry Leaves - few

Asafoetida - 1/2 tsp

Oil - 1 tablespoon

Ghee - 1 tablespoon

Grated ginger – ½ tsp

Mustard seeds - 1/2 tsp

Salt to taste



Method of Preparation

 1) Soak brown rice overnight or atleast a minimum of 1hour, it is not mandatory to soak but soaking brown rice adds one more amino acid and makes it easily digestible.

2) Add moong daal and rinse and add water (for 1 cup rice i use 2 1/2 water and 1 cup daal - 1 cup of water).

3) Add green chilly, half of grated ginger, half of asafoetida and salt and pressure cook the dhal and rice.

4) Remove the cooked daal and rice and mash it using a potato masher.

5) Heat oil and add mustard seeds, once they stop spluttering add black pepper, cumin, asafoetida, and ginger and curry leaves.

6) Add this to rice and dhal and add ghee and pongal is ready to serve.



Note - If you want to thicken it further put the mashed pongal on a stove top on a low heat and simmer till it thickens to your consistency, if you want it little thinner add more water and salt and simmer for 2-3 to three minutes. Once the pongal starts cooling down, it will thicken automatically.



Pongal is a South Indian main dish prepared with rice and lentil, instead of using white rice i substituted it with brown rice for a healthier version.

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Home Made Healthy Multigrain Graham Crackers

Know what you Eat – Graham Crackers comes under the list of healthy snacks but if

you read the ingredients most of them are made with partially hydrogenated oils and

very few are made with whole grains. Typically to make graham crackers one has to use

graham flour which is made by grinding finely the endosperm of winter wheat. The bran

and germ layers are returned and mixed in, resulting in a coarse, brown flour with a

nutty and slightly sweet flavor. Today, some commercial granaries remove much of the

wheat germ to prolong the shelf life of the flour. So most of the brands available in the

store all you get is stripped out and processed graham cracker.



Graham cracker was in my must bake list for a long time and instead of just going for

whole wheat flour, i used whole wheat, brown rice, oats, sorghum and coconut flour.

Yeah my pantry has you name it will have it kind of different flours stocked, so went for

this multigrain and was planning to bake a vegan version but the coconut flour absorbed

all the moisture, so had to add some milk to roll the dough and cut out the crackers.

Yes it did taste good.







Ingredients

Whole Wheat Flour – 1 1/2 cups

Oats Flour – 1/2 Cup

Brown Rice flour – 1/4 cup

Coconut flour – 1/4 cup

Barley flour – 1/4 cup

Sorghum flour – 1/4 cup

Baking powder – 1/2 tsp

Canola or Sunflower oil – 1/2 cup

Maple syrup – 1/2 cup(Make it 3/4th cup if you want it sweeter)

Salt – 1/4 tsp

Ener-g Egg replacer – 1 1/2 tsp

Warm Water – 1 Tbsp

Milk – 1/4 cup

Cinnamon powder – 1 tsp



Method



1) Mix all the dry ingredients – Whole wheat flour, oats flour, brown rice flour, coconut flour

sorghum flour, barley flour, baking powder, salt and cinnamon powder.

2) Add water to the egg replacer and beat till fluffy.

3) Now add the oil, maple syrup to the ener-g mixture and combine thoroughly,

now add all the flours to this mixture and combine to get a well moistened dough.

4) Preheat baking oven to 350 Degrees fahrenheit.

5) Because you are using coconut flour it will start absorbing the moisture, so keep 1/4th of cup

of milk handy. Take half the dough and add little bit of milk and roll out into a  1/8” thick

on a greased and floured baking sheet. Cut into desired shapes with a knife or a cookie

cutter. I just used knife and cut out square and rectangles.

6) Bake in a cookie tray lined with parchment paper for 8-10 minutes till they are golden.

7) Now flip them back and bake for another 3-4 minutes to make it really crisp.

8) Once completely cooled, store in a air tight container

9) I had these crackers for 4 days in room temperature and  made a no bake chocolate cake

with the remaining graham crackers, so not able to tell you the shelf life of these crackers.

10) Do the same to the remaining dough, because of the coconut flour you had to keep

adding little milk as when rolling out the dough. Repeat procedure from 5-7.



Notes – I came across this recipe from a magazine in the local library,which had used 3 cups of

Whole wheat graham flour, because i had so much of all these other flours i combined all of them. This

is the first time i am making crackers with coconut flour, when using coconut flour

it just absorbs all the moisture and make it dry so i had to keep on adding milk to

roll out cut into desired shapes. Next time when i am making i am planning to add

finely ground almond meal. The original recipe uses honey, whereas i substituted it

with maple syrup.







Event Participation –

This goes to Whole Grain Baking – Brown Rice an event hosted by Madhuram

of Eggless Cooking.

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Brown Rice Pasta & Black Beans Salad

Know what you eat:



Just one cup of brown rice will provide you with 88.0% of the daily value for manganese. This trace mineral helps produce energy from protein and carbohydrates and is involved in the synthesis of fatty acids, which are important for a healthy nervous system.



Black beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, black beans provide virtually fat-free high quality protein. You may already be familiar with beans' fiber and protein, but this is far from all black beans have to offer.







If you are looking for whole grain pasta, try out brown rice pasta. It tastes much better than whole wheat and the fiber content is much more than whole wheat.











Cooking Time - 25 mins



Preparation Time - 10 mins



Serves - 4





Ingredients







Cooked brown rice pasta - 3 cups



Cooked rinsed & drained black bean - 1 cup



Chopped vegetables - cherry tomatoes, scallion, celery, black olives



Salt to taste for pasta, bean







Dressing





Olive oil - 2 tbsp



Lemon juice - 1 tbsp or to taste



Onion powder - 1/2 tsp



Garlic powder(optional) - 1/4 tsp



Dried Oregano - 1/2 tsp



Dried parsley - 1 tsp



Mustard powder - 1/2 tsp



Salt - 1/2 tsp or to taste.







GarnishingChopped cilantro or parsley











Method





1) Cook pasta as per directions, rinse in cold water and drain completely.



2) Soak black bean overnight and add salt cook till soft. Remove, rinse and drain the water completely.



3) Whisk all the salad dressing ingredients.



4) Combine cooked pasta, black bean and the chopped vegetables.



5) Add the salad dressing and toss gently to combine.



6) Garnish and serve.

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Multigrain Bread with no refined flour

Know what you Eat – Wheat, Oats all in its natural unrefined state, features a host of important
nutrients. Therefore, to receive benefit from the wholesomeness of the grain it is important to choose
products made from whole grain flour rather than those that are refined and stripped of their natural
goodness.  Ragi(Finger Millet) is a super food which contains nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron,
magnesium, phosphorous, and potassium. Brown rice protein is very good source of protein can be
easily tolerated by people who are allergic to whey protein, soy protein etc, 1 scoop 20gm of brown
rice protein contains 12g of protein.

If you look for whole grain bread in the store most of them will have whole grain combined
with flour or bread flour and not 100% whole grain, unless specifically mentioned.
So when i came across this recipe which was  simple to make , i wanted to try it out. Instead of just
whole wheat, i added oat flour, finger millet flour and organic brown rice protein to fortify it.
I should say i got a thumbs up from my official taster(my elder one), meaning the recipe passed
the taste test and which is always a tough task.

Ingredients

Wheat Flour - 2 Cups
Oat Flour - 1 cup
Ragi(Finger Millet) Flour – 1/4 cup
Organic Brown rice protein powder – 1/4 cup
Instant yeast – 1 packet(2 1/2 teaspoons)
Water – 1 1/3 cups
Vegetable Oil – 1/4 cup
Non fat dried milk – 1/4 cup
Honey – 1/4 cup
Salt – 1 Teaspoon
Method
1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
2) Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes,
or until it begins to become smooth and supple.
3) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy
for 60 minutes.
4)  Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic
wrap.
5) Allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan.
A finger pressed into the dough should leave a mark that rebounds slowly.
6) Preheat an oven to 350 degrees Fahrenheit and bake for about 30 minutes, the bread is baked
fully, when you thump the bottom it should sound hollow.
7) Cool it on a wire rack after baking and slice once cooled completely.
8) Enjoy with some peanut butter and honey for breakfast, lunch or snack.

About Brown Rice Protein
You can find organic brown rice protein in your health food store or online. I got mine from
mothernature.com, the brand name is Tribez nutrition. It is slight brown in color and a very fine powder
and tastes little like brown rice flour. You can add it to smoothie or add it to porridge and cook, add
it to your flour while baking. Infinite possibilities. There are so many brands out there but check for
the organic one’s and buy.

Event Participation

1) The bread goes to Baking with Whole Grains – Brown Rice hosted by Madhuram of egglesscooking.com.

2) Sending this to Kids Delight Wholesome breakfast hosted by Srivalli.

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Sweet Pongal(Brown Rice & Mung Bean Pudding)

Happy Pongal/Shankranti to all of you. Pongal/Shankranti is a harvest festival celebrated throughout India and in each state it is called in different names and is basically a festival to celebrate the elements of nature which help in farming. This is one of the traditional sweet made with Rice & Mung Bean and Jaggery(Panela). I wanted to make it little healthy so substituted brown rice with white rice and increased the quantity of mung bean, it did taste awesome. Brown rice is a very good source of complex carbohydrates, mung bean is a good source of protein and jaggery is unrefined sugar and is a very good source of iron. A perfect nutritious sweet.

Ingredients

Brown Rice – 1 cup

Split Mung Bean – 3/4 cup

Milk – 2 cups

Water – 2 cups

Jaggery – 1 1/2 cups (or increase it according to your taste)

Saffron – pinch

Ghee(clarified butter) – 2 tbsp

Chopped nuts – 1 tbsp

Cardamom powder – 1/4 tsp



Method



1) Soak brown rice overnight.

2) Dry roast split mung bean for few minutes till you get a slight aroma and don’t over roast it.

3) Combine the brown rice, mung bean, saffron, water and milk and cook in a pressure cooker

for 3 whistles and simmer for 5 minutes and switch off.

4) Take out the cooked brown rice and mung bean and using a potato masher, mash well so that

the grains of the brown rice are well mashed and become soft.

5) Add the powdered jaggery to this mashed mixture and cook till the jaggery is dissolved

and the mixture thickens.

6) Heat ghee, add the cardamom powder and chopped nuts once they are golden brown

garnish the pongal and serve.



Notes – You can increase the ghee according to your preference, and of course the

more the ghee the better it will taste.

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Sweet Appam but not so sinful

Know what you Eat - Brown Rice Flour, Oats, Whole Wheat all are rich in dietary fiber. High fiber foods reduces cholestrol in the digestive system that would otherwise end in the blood stream. Bananas are good source of Vitamic B6 and C, Potassium and dietary fiber. Potassium gives you instant energy to the body. Coconut is fruit rich in protein and helps to keep your soft wrinkle free.

My mom makes these appams during lot of festivals and each time depending on the occassion the ingredients will vary. Sometimes it will be rice and little bit of urad dal or wheat flour alone. Normally it will be fried or shallow fried in the appam pan. But i didn't want to do either because i made this for a quick after school snack, so less time and wanted all the nutrition. I combined Oats, brown rice flour and wheat flour and it did taste very nice.

Cooking Time - 15 mins
Preparation Time -10 mins
Serves - Makes around 20

Ingredients

Brown Rice Flour - 3/4 cup
Oats Flour - 3/4 cup
Whole wheat flour - 3/4 cup
Jaggery powder - 1/2 cup or to taste
Banana - 1
Elaichi powder - pinch
Coconut(Small Chopped pieces not grated) - 2 heaped table spoons
Salt - 1/4 tsp
Water
Oil/Ghee(Clarified butter) - 4 tsps

Method

1) Add little bit of water to the jaggery and heat it till all the jaggery dissolves. Switch off and let this cool for few minutes.
2) Meanwhile slice the banana and make a puree and add it to the jaggery.
3) Add elaichi powder, salt and the coconut pieces to the dissolved jaggery.
4) Now combine all the three flours and add the jaggery mixture to this and add enough water to make idli batter consistency.
5) Heat the appam pan and add drops of oil in each of them and then pour the batter. Cover it and let it cook till one side is completely cooked.
6) Now turn it and leave till the other side is cooked.
7) Enjoy these nutritious guilt free snack.

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Brown Rice Sambar Sadam(Brown Rice, Pegion Pea in Vegetable Stew)

Know what you Eat - Brown rice is good source of complex carbohydrate. It provides 15 essential nutrients, including B-vitamins, niacin and potassium. Brown rice is a very good source of selenium, which is essential for thyroid hormone metabolism and immune function. Pigeon peas are nutritionally important, as they contain high levels of protein and three important amino acids.

This is a one pot of South Indian dish prepared with rice & lentil. But i replaced the white rice with brown rice. This dish is a well balanced dish with complex carbohydrates, protein and the goodness of all the vegetables. Even though it has so many ingredients, when planned right it is the simplest dish with all the nutrition I normally soak brown rice and tamarind overnight, while the brown rice and dal gets coooked, i make the tempering, sambar powder, garnishing and boil the vegetables and keep it ready. Once the cooker is open, then combine all the ingredients and leave it in the stove top and the dish is ready.

Preparation Time - 10 mins
Cooking Time - 30 mins
Serves - 6

Ingredients

Brown Basmati Rice - 1 Cup
Toor Dal - 1 Cup
Water -5 cups
Turmeric powder - 1 tsp


For the sambar

Tamarind - Gooseberry size ball
Pearl Onions - Around 10
Bell pepper Green, Red - 1/2 each
Carrot - 1
Peas - 1/4 Cup
Pumpkin Chopped - 6 (each 1 inch piece)
Green Beans chopped - 1/2 cup
Water for sambar
Salt to taste
Turmeric powder - 1/2 tsp
Oil - 1 tsp


Sambar Powder

Channa Dal(Bengal Gram) - 2 Table spoons
Coriander Seeds - 1 Table spoon
Red chilli - 4 or to taste
Cinnamon Stick - 2(each 1 inch piece)
Fennel Seeds - 1 tsp
Grated Coconut - 2 table spoons
Oil - 1/2 tsp

Tempering

Oil - 2 tsp
Mustard Seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Asaofoetida powder - pinch
Green chilli - 1
Curry leaves - 2 tbsp

Garnishing

Ghee(Clarified Butter) - 2 tsp
Cashew - 2 tsp
Roasted Peanuts - handful
Cilantro - handful

Method

1) Soak Brown Basmati Rice atleast for an hour in warm water or you can soak it overnight too, soaking improves digestion and includes one more amino acid profile to the nutrition contents.
2) Soak Tamarind ball in little bit of water and keep it aside.
3) Add Toor dal, turmeric powder and water put in pressure cooker and leave it for 4 whistles and simmer it for 5 minutes and switch off.
4) While the brown rice is getting cooked, add 1 tsp of oil in a pan and heat it.
5) Once the oil is hot add the pearl onions and saute for 5 minutes, then add all the vegetables, salt, turmeric powder and just enough water to cook it.
6) Once vegetables are 3/4 cooked add the tamarind pulp and let it boil for 5 more minutes then switch off.
7) Heat a pan, add 1/2 tsp oil then roast all the ingredients for the sambar powder except the coconut. Once all the ingredients are slightly browned then add the grated coconut, saute for 2 minutes and then switch off. Let this cool for a while and grind it into a fine powder and then add it to the boiled vegetable mixture.
8) Now let us finish of the tempering, heat 2 tsp of oil, add mustard seeds, once they stop spluttering add asafoetida, green chilli, fenugreek and curry leaves and then add it to the vegetable mixture. (Adding green chilli to tempering enhances the flavor)
9) Once the brown rice and dal is cooked, remove it and mash it with a masher and then add the vegetable mixture which has the sambar powder and tempering and leave it in the stove top for 5 minutes till all the spices are well mixed and switch off.
10) Garnish with ghee roasted cashews, roasted peanuts and cilantro and serve with Raita of your choice.

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Mint-Bengal gram/Brown Rice/Quinoa Dosa/Crepe

Know what you Eat- Mint is a strong diuretic and therefore, helps in eliminating toxins from the body. When included in the diet on a regular basis, mint reduces the growth of bacteria and fungus in the body. The antifungal properties associated with mint help in curing asthma and other allergic conditions. Bengal gram, brown rice and quinoa all the three are low in glycemic index. Bengal gram and quinoa are high in protein, quinoa is an extremely nutritious seed. It has a protein value that is extremely high (12-18%) and the protein it supplies is complete protein, meaning that it includes all nine essential amino acids.

Cooking Time - 20 mins
Preparation Time - 15 mins
Serves - 4(Makes around 14-16)

Ingredients

Bengal gram(Channa dal) - 3/4 Cup
Brown Rice - 3/4 Cup
Quinoa - 3/4 Cup
Mint - 1 bunch
Onion - 1
Salt - 1 tsp or to taste
Green Chilli - 2 or to taste
Ginger - 1 inch piece
Oil

Method

1) Soak Channa dal, brown rice and quinoa for 4 hours.
2) Once soaked, rinse the above ingredients add green chilli, ginger,salt and grind to a fine paste addding little bit of batter. The batter shouldn't be too thick or too watery.
3) Rinse mint thorougly, drain and chop into fine pieces. Remove hard stalks if any before chopping. (The mint i used here was home grown so it was very tender and without any hard stalks).
4) Add chopped onions and mix thoroughly.
5) Heat a griddle and once it is hot pour the batter and spread evenly into a round shape.
6) Pour a tsp of oil around the dosa, once the dosa is well cooked remove, flip and cook the other side also.
7) Once cooked on both sides transfer to a serving plate and serve with chutney or sambar of our choice.

Event Participation

This dish is our contribution to SWC – Cooking with Greens, hosted by Sowmya, originally started by Lakshmi.

This dish is our contribution to JFI: Mint, hosted by Ashwini, originally created by Indira of Mahanandi.

This dish is our contribution to GYO(grown your own) hosted by Dee.

This dish is our contribution to Show me your Breakfast hosted by Divya Vikram

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Vegan 4 Grain Strawberry Muffin/Cake

Know what you Eat : Strawberries have higher levels of vitamin c, fiber, folate and potassium than most other fruits like bananas, apples and even oranges. A recent study has shown that eating one serving (about 8-10 strawberries) a day can significantly decrease blood pressure, which may reduce the risk of heart disease.

I love to bake and baked goodies but after baking and eating them i really feel guilty of the amount of sugar and the carb in them. Now a days, i am trying to substitute all purpose flour with whole grain flours. For sugar with apple sauce and fruit juice, in this recipe i added 1 table spoon of beet pulp but really got scared at the color but after baking the color was all gone.


Cooking Time: 30mins
Preparation Time: 15 mins
Serves – 12 muffins

Ingredients

Chopped strawberries - 1 and 1/2 cups
Oats - 1/2 Cup
Whole barley - 1/2 Cup
Whole wheat pastry flour – 1/2 Cup
Brown Rice flour – 1/2 cup.
Baking soda - 1/2 tsp
Chia powder - 2 table spoons (chia is very good egg substitute, instead of chia add 1/2 tsp more of baking soda and 1 tbsp of apple cider vinegar)
Salt - 1/2 tsp
Apple Sauce - 1/2 Cup
Beet Pulp - 1 tbsp
Raw Sugar - 1/4 cup
Cinnamon powder - 1/2 tsp
Oil - 1 table spoon
Water - 1 Cup

Method

1) Grind whole barley and oats into powder
2) In a bowl combine Oats, whole barley, brown rice flour, Whole wheat pastry flour, Baking soda, salt, Cinnamon powder, Chia powder and sugar.
3) Mix the dry ingredients well and add Oil ,apple sauce and beet pulp.
4) Now add the chopped strawberries and add water and mix the batter well.
5) Preheat oven to 350 degrees.
6) Pour this batter to 3/4 of muffin mould and bake for 20 to 30 mins till a knife inserted comes out clean.
7) The muffin was slightly sweet if you have a sweet tooth add more sugar or serve with fruit preserves sweetened with fruit juice and fresh strawberries.

Event Participation

This dish goes to Whole Grain Baking Event - Barley hosted by Madhuram.

This dish is our contribution to Srivalli's Mithai Mela hosted by Cooking 4 all Seasons.
This goes to Strawberry Feast @ My kitchen treasures.
This dish goes to Original Recipes - Monthly Round up event hosted by Lorie.

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Brown Rice-Buck Wheat-Mung Dal-Quinoa Dosai/Crepe

Know what you Eat: Buckwheat usually thought of as a grain, is actually the seed of a broadleaf plant related to rhubarb. While it is not a true grain, it is used like one in cooking, and it surpasses rice, wheat and corn on almost every measure of healthfulness. Unlike white rice, wheat and corn buckwheat ranks low on the glycemic scale.

The strong nutty flavor of buck wheat was little overwhelming in the multigrain muffin. But in this dosai nobody will believe its presence unless you tell them the ingredients. Now let us get on to the recipe.

Preparation Time : 20 mins
Cooking Time : 20 mins
Serves : 4

Ingredients

Brown Rice - 1/2 Cup
Buckwheat flour - 1/2 Cup
Quinoa - 1/2 Cup
Mung – 1/2 Cup
Chia powder – 2 table spoon
Green Chilly - 1
Ginger - 1 inch Piece
Onion – 1
Tomato – 1(medium)
Water
Salt to taste.
Oil

Method

1) Soak brown rice, moong and Quinoa for 2-3 hours.
2) Wash and rinse thoroughly and grind them along with green chilly, ginger, tomato and salt. Add water little by little while grinding, based on the need.
3) Soaking and rinsing the grains is very important or you will get a bitter taste from quinoa.
4) Add buck wheat and chia powder and add water to get dosa or pancake batter consistency.
5) Chop onion to fine pieces and add this and salt (if required) to the mixture.
6) You can also add chopped cilantro to this batter.
7) Now heat an iron griddle, take one big spoonful of batter and make it nice big dosa and pour 1 tsp of oil around it.
8) Once the side is well cooked turn the dosa and make sure the other side is cooked before removing it.
9) Serve it with sambhar or chutney as per your choice.

Event Participation

This dish goes to Show me your Breakfast event hosted by Divya Vikram.

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Vegan Chocolate Multigrain Muffin

Know what you Eat: Buckwheat contains almost 86 milligrams of magnesium in a one-cup serving. Magnesium relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure-the perfect combination for a healthy cardiovascular system.

Cooking Time: 30mins

Preparation Time: 15 mins

Serves – 12 muffins

Ingredients

Oats - 1/2 Cup

Whole barley - 1/2 Cup

Buck wheat powder- 1/2 Cup

Whole wheat pastry flour – 1/2 Cup

Brown Rice flour – 1/2 cup.

Baking powder - 1/2 tsp

Chia powder - 2 table spoons (chia is very good egg substitute)

Salt - 1/2 tsp

Apple Sauce - 1/2 Cup

Raw Sugar - 1/2 cup

Cinnamon powder - 1/2 tsp

Unsweetened Cocoa powder - 2 tablespoons

Oil - 1 table spoon

Water - 1 1/2 Cup

Method

1) Grind whole barley and oats into powder

2) In a bowl combine Oats, whole barley, buck wheat flour, brown rice flour, Whole wheat pastry flour, Baking powder, salt, Cinnamon powder, Cocoa powder, Chia powder and sugar.

3) Mix the dry ingredients well and add Oil and apple sauce.

4) Add water and mix the batter well.

5) Preheat oven to 350 degrees.

6) Pour this batter to 3/4 of muffin mould and bake for 20 to 30 mins till a knife inserted comes out clean.

7) Buck wheat has a strong nutty flavor so be prepared for it. Enjoy this as a quick breakfast or as a guilt free snack.

Event Participation –
This goes to Whole Grain Baking – Brown Rice an event hosted by Madhuram
of Eggless Cooking.

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