Jowar-Rava Idly

A healthy breakfast is always a great start to the day, especially on weekends when there's a bit of extra time to enjoy with the family. 

Being South Indian, Idly, Dosa, Upma etc are often popular but trying these same dishes with healthier ingredients makes for some fun! 

Jowar flour (Sorghum flour) is typically used to make Jowar Roti and is highly nutritious, being rich in protein, fibre and gluten free. I tried using Jowar flour with Rava (semolina) for Idly - it came out delicious! 

Here it is, my version of JOWAR-RAVA IDLY:

Ingredients: 

1 cup Jowar flour, 1 cup Rava, 1/2 cup natural yogurt/curd, 1 tsp salt, 1 tsp eno or fruit salt, water. 

For spice tempering, a bit of oil, 1 tsp mustard seeds, 1 tsp channa daal, handful curry leaves, pinch of hing.

Make:

1. In a bowl, mix the jowar flour, rava and yogurt. Add salt and water to make a thick Idly batter. 

2. In a small pan, use a bit of oil and temper mustards seeds, channa daal, curry leaves and hing. Add this to the batter. Mix in well, add the eno/fruit salt and mix. 

3. Pour the batter into lightly greased Idly moulds and steam for about 20 minutes. Rest for 5 minutes after turning off heat. 

Serve hot with your favourite chutney or sides.

Mango Rasayana/Payasa

When it comes to desserts and sweets, I think using fruits is a great way to feel a little healthier when indulging! Afterall, naturally sweet is always better than added sweet. 

The King of fruits, Mangoes is just perfect to create sweet treats without adding much extra sweetness, especially fresh ripe ones. Mango Rasayana is always a must for us in Mango season.

Here it is, my version of the simple and easy MANGO RASAYANA/PAYASA:

Ingredients: 2 fresh ripe sweet Mangoes, 1/2 cup milk, 1 tsp cardamon crushed or powder, sugar if needed only, crushed nuts for garnish.

Make: 

1. In a bowl, squeeze out all the pulp and juice from Mangoes.

2. Transfer to a blender, add milk and sugar if using. Grind to a smoothie consistency.

3. Pour into a serving bowl, add cardamon and mix well. Garnish with crushed nuts. Ready to enjoy!!

Methi Pulao - Fenugreek Fried Rice

Fenugreek or Methi leaves are healthy herbs loaded with vitamins and minerals including Vit C and Iron. The upside is, it tastes fantastic too with its unique flavour and aroma.

It's this beautiful flavour and aroma that makes Methi Pulao a delicious treat, that's so easy to create too!

Here it is, my version of METHI PULAO:

Ingredients: 1 bunch of Fenugreek leaves washed and chopped finely, handful green peas, 1 onion chopped, some cashews (can be omitted), a few chillies as per taste, 1 tsp urid daal, 1 tsp cumin seeds, 1 tsp garlic, 1 tsp mustard seeds, 1 tsp turmeric powder, 1 tsp garam masala, small cinnamon stick, 1 cup cooked and cooled rice, salt to taste, a bit of oil and ghee.

Make: 

1. Cook the rice and let it cool so that it is fluffy and not sticky.

2. In a pan, saute in a little oil and ghee, the urid daal, cumin seeds, mustard seeds, cashews, chillies and garlic. Add onion, cinnamon stick and turmeric powder. 

3. Next add in the chopped Fenugreek leaves and peas. Add salt and garam masala, mix well and cover. Cook for 5 to 8 minutes and lower the flame.

4. Add in the cooled rice and toss gently to combine well. Take care not to mix heavily. Turn off flame, cover and rest for a few minutes before serving hot with Raita.

Chickpeas & Potato Curry

A hearty curry that's both healthy and tasty is always a great dinner option. This vegan curry is a delight with rice or roti/breads and is so easy to make that it's a weekly dish for us.

Here it is, my version of CHICKPEAS & POTATO CURRY (ALOO CHANNA CURRY):

Ingredients:

400-500 grams Chickpeas soaked & cooked (you can also use canned Chickpeas), 1 tomato chopped, 1 onion chopped, 1-2 potatoes diced, 2 tbsp tomato paste, 1 tsp red chilli, 1 tsp garlic, 1 tsp ginger, 1 tsp turmeric powder, 1 tsp garam masala, 1 tsp cumin powder, water to cook, salt to taste, a bit of oil, handful chopped coriander.

Make:

1. In a pan, saute the onion, chilli, turmeric powder, garlic and ginger until there is a lovely roast aroma.

2. Add in tomato and mix, followed by potato and cooked Chickpeas. Mix in the garam masala and cumin powder and cook for a few minutes.

3. Put in tomato paste and add a little water to adjust the consistency to a nice gravy. Add salt, cover and cook for 10 minutes. 

4. Let the curry rest for another 10 minutes. Sprinkle with coriander and serve hot with rice or rotis. Enjoy!

Vada Pav - Spicy Indian Burger

When it comes to delicious Indian street food, not much can beat the famous tasty delights that make Mumbai famous! Along with famed treats like Pav Bhaji and Pani Puri, Vada Pav is one of the most loved.

With a delicious spicy potato patty (vada) and toasted buns (pav/pao) filled with spices and tangy chutney, this one's for all foodies! 

Here it is, my version of Vada Pav:

Ingredients: Soft buns (I prefer wholemeal wheat buns). 

For the patty - 4 medium Potatoes, 1 tsp mustard seeds, handful curry leaves, 1 tsp turmeric powder, salt, 1/2 cup besan (chickpea) flour for the batter, oil either for deep frying or pan frying.

For the garlic chutney - 3 or 4 garlic cloves of 2 tbsp garlic paste, 1/4 cup descicated coconut,  1 tbsp red chilli powder, salt.

For the green chutney - handful coriander, mint leaves, few green chillies, tamarind paste.

Make: 

1. Boil and mash the potatoes. In a pan, saute the mustard seeds, turmeric powder and curry leaves. Add in mashed potato, salt and mix well. Let it cool.

2. Make the batter for the vada by mixing the besan flour, turmeric powder and salt with water just enough to form a thick batter. 

3. Get the cooled potato mixture and form patties with hands, dip them into the batter to coat completely. Cook either by deep frying or pan frying - either way delivers great results. 

4. To make the garlic chutney, in a pan lightly fry the garlic together with coconut and chilli powder until well mixed.

5. To make the green chutney, put in coriander, mint, chillies and tamraind paste in a blender and grind into a chuntey. 

6. Assemble! Slit the bun half way in the middle (not completely in half). Lightly toast each side with bit of butter. Spread the green chutney on both insides, followed by a generous sprinkle of garlic chutney. Place a warm Vada, top with more green chutney and close. Serve!