Let’s celebrate diwali, holi and many more in a healthy way! All of these snacks and sweets will remind you of your childhood without compromising on taste!
Cooks in : 20 min Serves: 2 people
Omapodi is a delicious snack with the goodness of carom seeds/ajwain/omam. Rice flour and besan are generally used to make this thin sev variety. Since Janmashtami is fast approaching, I thought of sharing this recipe using bajra flour. Millets absorb less oil and stay crisp for a long time.
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Cooks in : 20 min Serves: 2 people
Manjal Pongal is offered to goddess during Tamil month of Aadi. This is a very simple and unique prashad offered along with Thalagam, a mixed vegetable stew. The pongal is generally prepared in grainy consistency. This is a traditional dish of Thirunelveli District, Tamilnadu. I used Kodo Millet for this recipe.
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Cooks in : 40 min Serves: 2 people
Happy Holi to all!
Gujiyas are the speciality of this festival. Instead of making the gujiyas with refined flour and sugar, I made a healthy version using ragi flour and natural sweeteners. So, these gujiyas are low in calorie and tastes very good. Try these healthy delicacy and I am sure, you will never like to prepare them the way it is usually done! Enjoy this festival of colours with natural colours and healthy snacks.
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Cooks in : 10 min Serves: 2 people
This is the 200th Post! Thanks all of you for encouraging me with your comments, validations and motivations. Without your support, this is not possible. I am sharing a sweet dish to celebrate this achievement. Sweet vermicelli or vella semiya is a simple sweet dish made out of millet vermicelli and jaggery. Nowadays all kinds of millet vermicelli are available in the market. This dish can be made easily in a few minutes. I used Foxtail millet vermicelli for this recipe.
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Cooks in : 10 min Serves: 2 people
Aval or poha Puttu is a traditional dish which can be prepared within 10 minutes. A simple easy and healthy dish which even children would love to indulge. I used Finger Millet or Ragi flakes for this recipe.
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