Mixed Veg. Rosti / pancake (Healthy Breakfast Recipe)

 

                Check out these yummy and nutritious Rosti / Pancakes made of mixed vegetables. These healthy rostis can be served for breakfast, snack or as a lunch box meal with chutney, pickle, raita or sauce. It can also be a one-pot meal if anyone wants something light for lunch or dinner. So check out the step by step pictorial recipe to prepare this amazing and wholesome treat. 

      

           Traditionally, Rosti is prepared with potatoes. However, in this recipe, I have added some grated bottle gourd, carrot, radish and chopped capsicum, besides other basic everyday ingredients. The binding was that of semolina and yoghurt. So any veggies sitting in the fridge can be made use of. 

           You can substitute eno fruit salt for 1/4 tsp. of baking soda. The end result will be just the same. To some up, a healthy dish for kids, especially, who are averse to eating veggies. 

• 1 cup semolina
• 1/2 cup yoghurt
• water as required
• 1/3 cup grated bottle gourd
• 1/3 cup grated carrot
• 1/3 cup grated radish
• 1/3 cup chopped capsicum
• 1 onion, finely chopped
• 1 tsp. grated ginger
• 2 green chilies, chopped
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped spring onion
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. cumin seeds
• 1 tsp. red chili flakes
• 1tsp. eno fruit salt
• oil to shallow fry
• raita, any dip, chutney or pickle to serve

          In a large bowl, add all the ingredients (except eno and oil) and give it a mix. Add water as required and make a semi solid batter of pouring consistency. 

          Cover and keep aside for 15 minutes. Then mix well again and adjust the consistency by adding more water if necessary.

          Just before making the rosti, add eno fruit salt and 2 tbsp. water. Gently combine everything well to make a frothy batter. 

          Heat some oil / butter in a small pan and drop a ladle full of the prepared batter and spread uniformly.

          Cover and cook on a low to medium flame for 2-3 minutes or till one side is well browned. Gently flip it over and cook the other side too, till crisp and golden. 

          Transfer to a serving plate and then prepare similar rostis with the remaining batter. 

          Serve them hot with raita, dip, chutney, sauce or pickle for a healthy breakfast / snack. You can also pack them for a lunch box meal or serve as an after school snack for kids. 

                         In a bowl, add all the ingredients (except eno & oil) & give it a mix. 

                     Add water & make a semi solid batter of pouring consistency. Cover 

                        & keep aside for 15 minutes. Mix well & adjust the consistency.

                          Just before making the rosti, add eno fruit salt & 2 tbsp. water. 

                          Gently combine everything well to make a frothy batter. 

  

                     Heat some oil & drop a ladle full of the batter & spread uniformly.

                       Cover & cook for 2-3 minutes or till one side is done.

                             Gently flip it over & cook the other side too, till crisp & golden. 

 

                                  Serve them hot with raita, dip, chutney, sauce or pickle. 

                         Pack them for lunch or serve as an after school snack for kids. 

Proso Millet Spot Idli (Hyderabadi Fusion style)

 

          Spot Idli is a very popular Hyderabadi street food that is very interesting. It is not prepared in an idli stand and is not steamed either. Idli is generally prepared with a batter of rice and urad dal combo. But in this recipe, I have made use of Proso millet to prepare this unique style of Idli. So it is both diabetic and heart friendly as rice has been replaced with this wonder grain. 

          As Spot Idli is not steamed, it is prepared instantly on a pan / tawa on the spot on a bed of onion-tomato masala. I guess, hence the name. Butter is used generously along with idli podi. You can enjoy as it is or with coconut chutney. 

          In spite of replacing rice with millet, I will not term it as a healthy alternative as it is loaded with butter and spices. However, it can be relished on weekends for a great comfort meal. So check out the step by step pictorial recipe to prepare this yummy street snack. 

        

• 1 cup Proso millet
• 1/3 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• 1 tbsp. oil
• 3 tbsp. butter
• 1 onion, chopped
• 1/2 capsicum, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 sprig curry leaves
• 1 tomato, chopped
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. idli podi

            Soak the millet, dal and fenugreek seeds in sufficient water overnight. Grind into a smooth paste and make a batter of pouring consistency. Add salt to taste and keep in a warm place to ferment overnight. 

            Heat oil and 1 tbsp. butter in a pan / tawa and sauté the onion, ginger, garlic, green chilies and capsicum followed by salt to taste, turmeric powder and red chili powder.

           Then add the tomato, curry leaves, idli podi, coriander leaves and 1 tbsp. butter. Sauté till tender. (Do not mash it completely). 

            Divide this masala into three portions on the pan. Now pour a ladle of the millet batter over each portion of the masala. Sprinkle some idli podi and coriander leaves. Cover and cook for 5-6 minutes till one side is done. 

          Gently flip it over and cook on the other side till they turn crisp. Add remaining butter at this moment. 

           When done, transfer to a serving plate. Garnish with a sprinkle of idli podi and chopped coriander leaves. 

            Serve this amazing Proso Millet Spot Idli with coconut chutney for breakfast or snack. 

                            Soak the millet, dal & fenugreek seeds in sufficient water overnight. 

                          Grind into a smooth paste & make a batter of pouring consistency. 

                              Add salt to taste & keep in a warm place to ferment overnight. 

                       Heat oil & 1 tbsp. butter in a pan / tawa & sauté the onion, ginger,

                       garlic, green chili and capsicum .....

                             followed by salt to taste, turmeric powder and red chili powder.

                      Then add tomato, curry leaves, idli podi, coriander leaves and 1 tbsp. 

                       butter. Sauté till tender. (Do not mash it completely). 

                                  Divide this masala into three portions on the pan. 

                           Now pour a ladle of the millet batter over each portion of the masala. 

                           Sprinkle some idli podi & chopped coriander leaves. Cover & cook 

                            for 5-6 minutes till one side is done. 

                         Gently flip it over and cook on the other side till they turn crisp. Add 

                          remaining butter at this moment. 

                       When done, transfer to a serving plate. Garnish with a sprinkle of idli 

                        podi and chopped coriander leaves. 

                        Serve this amazing Proso Millet Spot Idli with coconut chutney for

                        breakfast or snack. 

Cauliflower Rice Biryani

 

          Cauliflower is low carb, low calorie and has a high fibre content. So this biryani dish is  prepared with grated cauliflower. It is a great substitute to rice and is diabetic friendly. Any other veggies of your choice or paneer can also be added to it to make it more nutritious and healthy. For a non-veg. version boiled & shredded chicken, scrambled eggs or lightly sautéed prawns may be included.

         

             It is a great option for breakfast, brunch or as a snack. In fact, it can be packed as a lunch box meal or enjoyed any time of the day as a complete meal. You can serve as it is or with some raita and papad. So check out the step by step pictorial recipe to prepare this simple and  flavorful one-pot delicacy.

• 2-3 cups cauliflower, grated
• 1 tbsp. oil
• 1 tbsp. ghee
• 2 dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1 cup mixed veggies (carrot, beans & peas), steamed al dente
• 2 green chilies, slit
• salt to taste
• 1 tsp. coriander powder
• 1 tsp. garam masala powder
• handful of roasted cashew nuts
• 1 tbsp. pistachios, chopped
• 1 tsp. dry rose petals, crushed
• 2 tbsp. coriander leaves, chopped

          Heat oil and ghee in a pan. Temper with bay leaves, dry red chilies and cumin seeds. Sauté for a few seconds.

          Add the onion, garlic and ginger. Sauté till it turns translucent. Now add the chopped veggies and slit green chilies. Cook, covered for 2-3 minutes.

          Then add the grated cauliflower, salt to taste, coriander powder and garam masala powder. Mix everything well and cook, covered on a low flame for 4-5 minutes till it is done.

          Turn off the flame and garnish with coriander leaves, roasted cashew, chopped pistachios and crushed dry rose petals. Serve as it is or with some sliced lemon, onion rings or raita. 

                       Heat oil & ghee in a pan. Temper with bay leaves, dry red chilies and 

                       cumin seeds. Sauté for a few seconds.

                              Add the onion, garlic and ginger. Sauté till it turns translucent. 

                        Add the chopped veggies & slit green chilies. Cook  for 2-3 minutes.

                      Add grated cauliflower, salt to taste, coriander powder & garam masala 

                      powder. Cook, covered on a low flame for 4-5 minutes till it is done.

                        Garnish with coriander leaves, roasted cashew, chopped pistachios and

                        crushed dry rose petals. 

                                 Serve as it is or with some sliced lemon, onion rings or raita. 

Cauliflower Upma / Rice

 

          Cauliflower upma is a low carb, low calorie and a high fibre dish prepared with grated cauliflower. It is a great substitute to rice and is diabetic friendly. Any veggies of your choice and some grated coconut can also be added to it to make it more nutritious and healthy. 

          It is a great option for breakfast, brunch or as a snack. In fact, it can be packed as a lunch box meal or enjoyed any time of the day as a complete meal. You can serve as it is or with coconut chutney. So check out the step by step pictorial recipe to prepare this easy and a yummy take on a South Indian semolina upma.

• 3 cups cauliflower, grated
• 2-3 tbsp. oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves. 
• 2 green chilies, slit
• 1 tsp. split urad dal
• 1 tsp. ginger, grated
• 1 onion, sliced
• salt to taste
• 1-2 tbsp. fried peanuts
• 1 tsp. sambar powder
• 2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice (opt)

          Heat oil in a wok / kadai and temper with mustard seeds and dry red chilies. After it stops spluttering, add the urad dal, curry leaves, slit green chilies and ginger. Sauté for a minute.

          Add the sliced onion and stir fry till it is translucent. Now add the grated cauliflower, fried peanuts and salt to taste. Cook on a low flame for 4-5 minutes till it is cooked. (Do stir in between)

          When done, turn off the flame. Add the sambar powder and chopped coriander leaves. Give it a toss and serve hot with a drizzle of some lime juice if preferred. 

                                  Heat oil & temper with mustard seeds & dry red chilies.

                 Then add urad dal, curry leaves, green chilies & ginger. Sauté for a minute.

                                  Add the sliced onion and stir fry till it is translucent. 

                       Add the grated cauliflower, fried peanuts & salt to taste. Sauté for 4-5 

                       minutes till it is cooked.

                          When done, add sambar powder & coriander leaves. Give it a toss.

                                 Serve with a drizzle of some lime juice if preferred. 

Foxtail Millet Custard Pudding

 

            Millets in general are very popular these days. So check out this kheer / payasam / pudding recipe made of foxtail millet. I added some custard powder to it. However, it is purely optional. You can also use jaggery or dates as a sweetener. This wonder grain is both diabetic and heart friendly. It has a lot of health benefits and antioxidants as it is packed with essential nutrients like fibre, protein, iron, etc. 

         

               It is also a great substitute to rice and you can relish this pudding for breakfast with chapatti / paratha / poori or as an after meal dessert. It can also be prepared as a festive dessert  for any special occasions. So here's a step by step pictorial recipe to prepare this heathy dessert. 

• 1/2 cup foxtail millet 
• 2 & 1/2 cups milk
• 1 & 1/2 cups water
• 2-3 tbsp. custard powder (any flavour)
• sugar to taste (I used brown sugar)
• pinch of salt 
• 1 tsp. ghee
• 2 bay leaves
• 1/4 tsp. cardamom powder
• 1 tbsp. chopped pistachios
• pinch of saffron
• 1 tsp. rose / kewra water

           Soak the millet in sufficient water for an hour. Then drain well.

          Heat ghee in a pan and sauté the soaked millet for 2 minutes. Pressure cook in 1 & 1/2 cups water for 4-5 whistles or till it is cooked well and slightly mushy. 

          Meanwhile, add the custard powder to 1/4 cup milk and mix well. Keep aside.

          In a saucepan, bring the remaining milk to a boil along with the bay leaves and a pinch of salt. Add the cooked millet and simmer for 4-5 minutes on a low flame.  

          Now add the sugar, followed by the cardamom powder and continue to simmer till the sugar dissolves.

          Pour in the custard mix slowly and keep stirring for 2-3 minutes till it starts to thicken. 

          When done, switch off the flame and add the rose water, chopped pistachios and saffron. Allow it to cool down before you refrigerate. 

          Serve chilled as an after meal dessert or for breakfast with paratha / poori / chapatti. It can also be prepared as a festive dessert or for any special occasions. 

                                Heat ghee in a pan & sauté the soaked millet for 1-2 minutes. 

                     Pressure cook in 1 & 1/2 cups water for 4-5 whistles till it is cooked well 

                     and slightly mushy. 

                             Meanwhile, add the custard powder to 1/4 cup milk & mix well.

                     In a saucepan, bring the remaining milk to a boil along with the bay leaves

                     and a pinch of salt. 

                           Add the cooked millet and simmer for 4-5 minutes on a low flame.  

                                  Now add the sugar, 

                        followed by the cardamom powder & simmer till the sugar dissolves.

                  Pour in the custard mix & keep stirring for 2-3 min. till it starts to thicken. 

                                When done, add the rose water, chopped pistachios & saffron. 

                      Allow it to cool down before you refrigerate. Serve chilled as an after meal 

                      dessert or for breakfast with paratha / poori / chapatti. 

                       It can also be prepared as a festive dessert or for any special occasions.