Roasted Nuts, Pumpkin & Beetroot Salad

This crunchy, vege loaded warm Salad is not only super healthy but flavoursome and delicious! With the goodness of Beetroot, Pumpkin and Broccoli and protein loaded Almonds,  Cashews and Peanuts, it's all the recommended dietary intake in one bowl.

Here it is, ROASTED NUTS, PUMPKIN & BEETROOT SALAD:

Ingredients for 2 bowls: 1 beetroot chopped, 1 cup pumpkin chopped, 1 cup Broccoli florets steamed, 1 small Apple cut into strips, 1 cucumber sliced, 1/2 cup cooked Quinoa, cup of mixed nuts like Almonds, Peanuts and Cashews, handful coconut flakes, lemon juice.

Make:

1. In a pan, roast the nuts and coconut flakes until there is an aroma. Keep aside.

2. In the same pan, add a little oil (and chilli if desired) and roast chopped Pumpkin and Beetroot for about 5 minutes, taking care not to over cook. Add salt if desired.

3. In a serving bowl, put in cooked Quinoa and vegetables then mix lightly. Next add in the Cucumber and Apple strips. Lastly add the roasted nuts and coconut flakes. Give it a quick toss and sprinkle lemon juice. Serve immediately.

Ragi Paniyaram/Pud

Ragi (Finger Millet) is one of those super foods that taste so good when used in the right dishes. Loaded with calcium, fiber and protein, the amino acids in this amazing ingredient also helps soothe anxiety and sleep issues. 

While there are so many yummy dishes that can be made using Ragi flour, I tried to create an instant Pud/Paniyaram batter which worked wonderfully! 

Here it is, my version of RAGI PANIYARAM/PUD:

Ingredients for about 15: 1/2 cup Ragi flour, 1/2 cup fine semolina, 1/2 cup plain yogurt/curds, 1/2 tsp baking soda, salt to taste, 1 onion chopped finely, 1 tbsp chopped ginger, 2 tbsp chopped curry leaves, 1 tsp cumin seeds, 1 tsp channa daal, 1 tsp urud daal, 1 tsp mustard seeds, 1 tbsp oil/ghee.

Make:

1. In a dish, add ragi flour, semolina, salt and yougurt. Mix together and add a little water to make a smooth batter. It's ok if it's thick at this stage.

2. In a pan, put in the oil/ghee and heat up. Add in channa daal, urid daal, cumin seeds and mustard seeds. When it is roasting add in chopped onion, ginger and curry leaves. Roast it all until onion is translucent. Let the mixture cool to room temperature.

3. Add the onion masala mixture to the batter, add a little more water to mix well into a smooth batter not too thin or thick (like idly or pancake batter). Add this stage, add the pinch of baking soda and mix in.

4. Heat up the Paniyaram pan and smear each cavity with ghee. Spoon in the batter one by one, cover and cook with medium flame for about 5 minutes then flip each one and cook again for 5 minutes. It is well cooked when it rises to make a round shape and is golden brown.

Enjoy hot with your favourite chutney!