Are you a vegetarian and looking for healthy preparations, which are full of protein and also tasty to eat?? then this Sattu ka Paratha is your answer. Sattu for the uninitiated is roasted channa dal powder and it packs a power punch with regards to protein in our diet.
When Priya Suresh from Priya’s Versatile Recipes, gave me sattu ka atta and green chillies as my secret ingredients, i was stumped. I never realised that sattu ka atta was nothing but roasted channa dal ??? silly of me ..i went to the store and bought it :D. Anyways i started to look out for recipes which use this combination and came upon Sattu Ka Paratha.
Since this recipe is used in Jharkhand..i thought let me write a little bit about one of our newer and younger state. Jharkhand came into existence in November 2000, after it was shaped from the southern part of Bihar. Though relatively a small state, Jharkhand is known to have more than 40% of mineral reserves of India.
Coming back to Sattu Ka Paratha, one can either buy the powder ready made from a store (like i did) or one can dry roast channa dal and powder it. For vegetarians getting protein into diet is not easy, we get our proteins from lentils, tofu and some diary products. This sattu ( roasted gram flour) is an excellent protein addition to our food. In our house we also use this powder to different dry curries, chutneys, or chutney powder. Did you know that this powder is also used by many a households to make ganji or malt powder to be mixed with milk. There is another very simple way to eat this…mix the sattu ka powder with some ghee and some sugar and that’s it…eat it as a desert…it tastes yumm..
Today i will be writing about a friend and a new Kuzhi paniyaram batter recipe…this recipe is quite different from what i use at home. Every Southindian household in India has their own version of Kuzhi Paniyaram batter. Some might make it sweet and then some would make it savoury…which ever the case might be…each one of them would be tasty and crispy and yummy.
A little story on the side
Some people enter your life and …some people you never get to know them and then there are others who enter your life as a neighbour and then become friends forever. Deepa is one such person….a neighbour, energetic person, talkative and loud friend of mine. We talk to each other across balconies !!! When she first shifted to India from USA, the first thing i came to know about her..apart from all that i have already mentioned is that she doesn’t cook. Her mom on the other hand is an amazing cook and it is from these two amazing ladies that i came to know about a new recipe for making Kuzhi Paniyaram. Pssttt…..This family has its roots in TamilNadu, Mangalore and Goa!!!!
Usually the paniyaram in my moms house was something which would get made when my mom is almost done with the dosai batter. Different things such as rava (sooji / semolina), onions, various vegetables etc would be added to the dosai batter and voila a new snack would be made. But in Deepa’s home..the batter itself was different….so here goes….Kuzhi Paniyaram batter Deepa Style !!! using raw rice instead of par boiled rice..the result is Paniyarams crispy on the outside and uber soft on the inside
This Spicy and Sour green tomatoes chutney is made from using firm and unripe green tomatoes. These sour green tomatoes are loaded with nutrients such as Vitamin C and anti oxidants.
Every day we hear that the vegetables that we consume are either loaded with harmful pesticides or toxic colours. The look of the vegetables and the rich colours seem to have a better sale value than the health of the population. I guess that’s why slowly lots of people from the cities are looking at growing their own vegetables organically. One such person that i know is my neighbour Karthik. Karthik is very passionate about organic farming and because of his efforts i got to buy really good quality green tomaotes, raddish (mooli), Palak ( greens), amarnath greens etc.
While growing up, green tomatoes was easily available in the market and amma always used to make a kootu variety with it. This time around my help at home Nanjamma, told me about a chutney recipe that they make in their hometown near Kadur. A chutney which is spicy and sour and a little sweet too because of the sauteed onions.
And in the middle of this blog…my daughter also wanted her kitty to be featured in the blog…so here she is 🙂
This spicy tangy and sweet cabbage chutney is something I had never made and once I made it, oh yum! Why make the same boring curry when you can try this delicious chutney?
Every one of us has a quirk that we need to do. Some keep cleaning the house, some others keep rearranging items in their house. There are also people who shop. Me, I make lists. Every single day I make a list.
Making lists generally ensures that I do not forget things to do. So when I decide to go vegetable shopping, what do I do? I make a list of all the vegetables and fruits that I need to buy for the next 3-4 days ( yes I do buy veggies in advance).
But this list of mine generally won’t include cabbage, because according to my husband it tastes like mud. 😉
Why cabbage chutney then?
I buy cabbage because
1) I love to make a very simple coconut based curry
2) I like it but in general I have not made anything other than a curry with it.
Add channa dal, udad dal and let them turn golden brown.
Now add the green chillies, garlic, corinander leaves, chopped cabbage, and salt to the kadai and mix well.
Cover and cook the cabbage till it is soft.
Add the tamrind piece and mix well
Once it is mixed well, grind the cabbage mixture in a mixie to smooth paste and remove it in the serving bowl.
In another small kadai, add oil and once the oil heats up, add the mustard seeds.
Once the mustard seeds splutter, add the curry leaves and mix well. Add this to the cabbage ground mixture.
If required one can also add jaggery to the chutney to get a spicy, sweet and tangy taste.
Serve with hot dosas or idlis.
Once can substitute cabbage with peerkankai / ridge gourd or green tomatoes.
Red chillies can also be used instead of green chillies and one would get a nice deep red colour.[contact-form][contact-field label='Name' type='name' required='1'/][contact-field label='Email' type='email' required='1'/][contact-field label='Website' type='url'/][contact-field label='Comment' type='textarea' required='1'/][/contact-form]
Hello, fellow bakers, moms and dads. Today I want to share a really simple, step by step recipe. Here are instructions on how to make Home made healthy whole wheat and oats burger buns. These are soft and a little dense but wonderful to make burgers for a party or a trip.
I love breads and that is quite evident with me baking breads for us and for friends through out the week. Generally I just use all-purpose flour or maida for breads. Of late I am trying my hand at replacing maida with other flours such as rye, ragi, whole wheat and oats.
Different flours result in different texture and a very different taste. Experimentation will mean multiple recipes and that means lots of permutations and combination of ingredients. This just opens the doors to so many recipes ! (Phew that was a long sentence :D)
This is a recipe I made for friends and this was also my first use of 100% whole wheat and oats as a combination to make burger buns. I am yet to get them soft like buns made with maida but this is definitely a step in the right direction.
So here is my step towards healthy baking: Home made healthy whole wheat and oats burger buns !
Set aside all the other ingredients in individual bowls before starting.
In a large mixing bowl, add the yeast, sugar, flours, eggs, salt and warm milk and start kneading ( alternatively one can add all the ingredients to a stand mixer, attach the dough hook and start kneading)
Knead the dough just till all the ingredients come together (Over kneading increases the gluten in the dough and the buns become dense after baking)
Grease another large mixing bowl with little oil and lay the dough into that.
Cover the dough with cling film or a plate and let it rest for 45 minutes to 1 hour ( or till the dough doubles in size).
Remove the plate / cling film, punch down the dough and knead a little a bit.
Portion out the dough into small balls and set aside ( i weighed each ball to approximately 70 - 75 gms)
Grease a baking tray and set aside.
Tighten by rolling each ball between your palms and tucking the skin / edges to get a smooth skin on top.
Roll all the dough balls and place them slowly on the baking tray ( leave at least 1 inch space between each ball).
Cover with a wet towel or cling film and let it rise for another 30 minutes ( till the dough balls double in size).
While the dough balls are resting pre-heat the oven to 200 degree C.
Once the dough balls rise, remove the cling film, apply egg wash using a brush and sprinkle sesame seeds on them.
Bake the buns in the oven for 15-20 minutes or till it turns golden brown in colour.
Once baked remove the buns and set aside for 5 minutes ( always wear mittens while removing anything hot from the oven). Apply butter on top of the buns while they are hot.
Remove the buns from the tray and set aside on a wire mesh to cool.( cover them with a dry towel so that the top does not dry out)
Breakfast is my favorite meal of the day, but every now and then, I wish for a recipe which is healthy, made easily and is not time consuming. This dosa was made by adding things already available in my pantry and voila we had a healthy instant Ragi Oats dosa recipe.
My family (which is quite small and includes hubby and daughter), love having a heavy breakfast. Most days we have bread and omelette or some kind of dosa. Dosa in any form is a big hit in our house. Masala dosa, plain dosa, adai, vegetable dosas. As you can see, we are big freaks when it comes to dosa.
Recently we went to my cousin’s place for the weekend; by the time we came back home it was too late in the night and I could not really decide on what I would make for breakfast.
Morning came and I just opened my pantry and fridge and decided to make something instant but homemade but healthy…well that’s quite a challenge when you don’t have time on hand and you have a cranky 4 year old who wants to eat cheese right at that moment !
Anyway, long story short, this dosa was literally made using items in my pantry on a Monday morning and in a hurry. So it is easy and it is simple to make – A healthy Instant Ragi and Oats Dosa.
Why Healthy Instant Ragi Oats Dosa ?
Having been in Karnataka for more than 12 years, Ragi is a staple in our food. Ragi or Ragi flour is very good for our health – it helps control diabetes, helps with weight loss. It is also loaded with calcium, but more than anything , it makes up for a very versatile ingredient.
Oats on the other hand just like ragi flour is gluten free and loaded with vitamins, minerals and fibre. Bringing these two together in one recipe is an ideal way to get loads of goodness in our diet
This Healthy Instant Ragi and Oats Dosa can be paired with any spicy chutney or podi of your choice.