During winter season, we get a lot of fresh beans in India. One such beans is Lilva beans also known as Surti Papdi, Vaal or fresh Tuvar which is used in many dishes especially in Undhiyu or just spiced up Lilva tastes good with masala roti or poori. This recipe is a perfect blend of protein from Lilva, micro nutrients and fibre from other veggies, complex carbs from millets and fats from oil. Try and enjoy this simple pulav recipe during this winter season.
Sprouts are nothing but germinated seeds. Despite being low in calories, they are a rich source of nutrition and helps to control blood Sugar levels, improves digestion as they are rich in dietary fibre. They can be eaten raw as salad or can be used in various dishes. In this recipe I have used a mix of fenugreek and green moong sprouts but only one type of sprouts can also be used. When combined with the nutritious millets, the health benefits manifolds. Enjoy this simple easy recipe.
Karthigai Deepam/Thirukarthigai is a traditional festival celebrated on the full moon day of Karthikai month by many. Earthern lamps are lighted in and around the houses and in Thiruvannamalai Temple, which is the Agni Sthal of Lord Shiva, it is celebrated in a grand manner. Pori Urundai is a traditional sweet made as Neivedhyam for this festival using puffed rice known as Aval Pori and New Pori. For a change, I used Jowar puffs for this recipe and it is as tasty and crunchy as the regular Urundai. Try this recipe for the upcoming festival. Karthigai Deepam wishes to all.
Sweet basil belongs to our holy Thulsi family and it has as many health benefits as our native plant. Today Thulsi Vivah is celebrated and I am sharing a fusion dosa recipe using millets and basil. Basil helps to detoxify liver, a great stress buster, helps to maintain sugar levels, fights cancer and has anti bacterial properties. Pesto is made out of basil and is used in many recipes. Pesto sauce is made by grinding basil leaves, some peanuts/almonds/cashews/walnuts, olive oil, little salt, lemon juice, garlic cloves and black pepper together and obtaining thick paste. Garlic is optional. I didn't add. This can be stored in the fridge for a few days and by deep freezing can be stored for a couple of months.
Makhani Masala noodles is fusion blend of classic Italian pasta and delicious Indian Makhani sauce. This quick and easy recipe is creamy, flavourful, off beat and crowd pleaser. This vegan recipe is perfect for a rainy day or during cold nights. The makhani sauce is completely plant based using cashews and peanut butter. Try this first ever makhani noodles with vegan sauce and millet noodles.
