Breakfast

Kollu Pongal | Horse gram Pongal

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Cooks in: 20 Minutes Serves: 2 People

Horse gram is a pulse crop widely cultivated and consumed in India since ancient times. It is the most protein-rich lentil found on the planet. It is very high-powered. That’s why race horses are fed with this gram, which is called horse gram in the market. It is low in lipid and sodium content, and its slow digestible starch make ideal for diabetic and obesity patients. This simple pongal recipe using millet and horse gram is an ideal dish for breakfast.

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Breakfast

Green Peas | Matar Poha

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Cooks in: 20 Minutes Serves: 2 People

Green peas are one of the best plant-based sources of protein, which is a major reason why they are so filling, along with their high amount of fibre. Their high fibre content makes them diabetic friendly. I have already shared a few recipes with green peas. This matar Poha is great for breakfast and its colour is so inviting. Try this recipe when fresh peas are available.

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Mains

Fresh Turmeric Rasam Rice

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Cooks in: 20 Minutes Serves: 2 People

Turmeric is a fantastic medicine which has Curcumin and is useful in treating many diseases from common cold to cancer. I try to add fresh turmeric (Pasu Manjal) as much as possible in my cooking during the season. This one pot rasam recipe is a perfect soul food and can be prepared in a very short time. Try this simple recipe with millet and get the benefits of fresh turmeric.

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Mains

Spinach Rice | Palak Rice

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Cooks in: 10 Minutes Serves: 2 People

Spinach/Palak is one of the healthiest leafy vegetable, and we all know about its health benefits. It is a good source of iron, zinc, insoluble fibre, diabetic friendly, rich in Vitamin C and A. Many dishes can be made with this pocket friendly nutritious veggie. This simple mixed rice variety made using millets makes the dish even more healthier!

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Mains

Litti Chokha

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Cooks in: 40 minutes Serves: 3 people

Litti along with chokha, is a complete meal popular in Indian states of Bihar,  Jharkand, parts of Eastern UP as well as Nepalese state of Madhesh. It is a dough ball made up of whole wheat flour and stuffed with sattu (roasted chickpea flour) mixed with herbs and spices and then roasted. The taste of litti lies in its stuffed material, namely sattu. Dry sattu is mixed with chopped garlic and ginger and some Indian dry species to give a tangy flavour, and after the litti is baked it is broken into pieces, and hot ghee is poured all over it. It is best served with raw onions soaked in lemon and Chokha. Continue reading →

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