Foxtail Millet Veg. Sushi Rolls - Fusion style

 

          Japanese Cuisine is full of surprises and are basically simple and healthy. So, give a twist to the original Maki Sushi Rolls by substituting rice with millet. So these healthy and guilt free sushi rolls are diabetic friendly. 

          These Maki Sushi Rolls are prepared with Foxtail millet. However, you can go in for any other variety of your choice. Very few ingredients goes into making this comfort meal. They can also be relished for breakfast, as appetizers, snacks or main course with tomato sauce. So check out the step by step pictorial recipe to prepare my version of these yummy Foxtail Millet Veggie Sushi Rolls. 

          In this recipe, Cooked and mashed millet sushi rice, nori sheets and few julienne veggies are the main ingredients. Apart, from the veggies I have used, you can also add any other variety too, like, capsicum, bell peppers, sautéed paneer, spring onion, coriander & mint leaves, etc. 

          Seaweed is widely used by the Japanese and the Chinese as well. It contains a lot of minerals, nutrients, iodine, calcium, is low in calories and helps in purifying the blood. So it is highly recommended for a well balanced diet. You can make various dishes with it. 

          

• 1/2 cup Foxtail millet, soaked for 3-4 hours
• 3 nori sheets
• 1 cup mixed veggies or as required, cut into long strips (cucumber, carrot, beetroot, lettuce leaves)
• 1 tsp. lime juice
• 1/4 tsp. salt or to taste
• pinch of pepper powder
• pinch of red chili flakes
• 2 tbsp. tomato sauce or as required

          Cook the millet as you normally do. Keep it aside to cool down slightly. Then  mash well and keep aside. 

          In a small bowl, mix together the mashed millet, lime juice, salt, pepper powder and red chili flakes. 

          Take a sushi (bamboo) mat and place a nori sheet on it with the glossy side down. Now wet your hands and spread a handful of the cooked & mashed millet over the nori sheet. 

          Then add some tomato sauce, followed by few of the sliced veggies. 

          Now with the help of the sushi mat, roll the nori sheet by gently pressing it as you go. 

          Once done, transfer to a chopping board and cut them into equal size portions with a sharp knife. Keep cleaning the knife with a damp cloth each time you slice the rolled sushi. 

          Serve immediately with tomato sauce as an appetizer or main course. 

In a small bowl, mix together the mashed millet, lime juice, salt, pepper powder & red chili flakes. 

Take a sushi mat & place a nori sheet on it with the glossy side down. Now wet your hands & spread a handful of the cooked & mashed millet over the nori sheet. Then add some tomato sauce, 

                   followed by few of the sliced veggies. 

Now with the help of the sushi mat, roll the nori sheet by gently pressing it as you go. 

Transfer to a chopping board & cut them into equal size portions with a sharp knife. Keep cleaning the knife with a damp cloth each time you slice the rolled sushi. 

Serve immediately with tomato sauce as an appetizer or main course. 

Horse Gram Uttapam

 

           Start your day a healthy way with yummy Horse Gram Uttapam, accompanied with coconut chutney and sambar. I have also added urad dal and this combo is a great substitute to rice. So do try this amazing and wholesome breakfast recipe and introduce something new to your family and dear ones. Who would deny a perfectly healthy, satisfying and a guilt free breakfast? 

          You can go wild with your imagination regarding the toppings. Besides breakfast, you can also enjoy these uttapams for brunch, mini tiffin, tea time snack, lunch box meal or for a light dinner too. So check out the step by step pictorial recipe to prepare this no-rice nutritious meal.

           Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation, is diabetic and heart friendly too. It can also be sprouted and made into salads and soups.

Ingredients - 

• 1 cup Horse Gram 
• 1/2 cup urad dal 
• 1/2 tsp. fenugreek seeds 
• 1/2 tsp. salt or to taste
• oil for shallow frying

Topping - 

• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• idli podi as required

          Soak the Horse Gram, Urad dal and fenugreek seeds in sufficient water overnight. 

          Grind into a smooth paste. Add water as required. The batter should be of pouring consistency. Add salt and mix well. Ferment for 6-8 hours or overnight.

         In a bowl, mix together onion, tomatoes, green chilies and coriander leaves. Keep aside. 

        To make the dosa, heat a tawa / griddle. Drizzle some oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating.

          Pour a ladle of the batter and spread in a circular motion with the back of the ladle. Drizzle some oil around the edges and over it. 

           Add some of the onion-tomato mix and sprinkle a little idli podi over it. Fry on a medium flame for a minute or two. Flip it over and let it cook further for a minute. Transfer to a serving plate.

           Make similar uthappams with the remaining batter. Serve them hot with sambar and coconut chutney for a healthy breakfast.

Soak the Horse Gram, Urad dal & fenugreek seeds in sufficient water overnight. 

Grind into a smooth paste. Add water as required. The batter should be of pouring consistency. Add salt & mix well.

                       Ferment for 6-8 hours or overnight.

In a bowl, mix together onion, tomatoes, green chilies & coriander leaves. Keep aside. 

Heat a tawa / griddle. Drizzle some oil & spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. Pour a ladle of the batter & spread in a circular motion with the back of the ladle. Drizzle some oil around the edges & add little of the onion-tomato mix over it. Then sprinkle some idli podi & fry on a medium flame for a minute or two. 

Flip it over & let it cook further for a minute. Transfer to a serving plate. Make similar uthappams with the remaining batter.

     Serve them hot with sambar & coconut chutney for a healthy breakfast.

Masoor Dal & Palak Soup (Red Lentil & Spinach Soup)

             Masoor Dal & palak Soup is a very light and a refreshing soup prepared with spinach along with tender stems and some soaked red lentils. This combination of masoor dal (red lentil) and spinach in a soup form is not only healthy and nutritious but also yummy and delicious. Loaded with iron, fibre and proteins, it is good for us and is also a one bowl of a light meal, especially at dinner time.

               The spinach stems, especially, contains a lot of nutrients and it gives out a distinctive flavor. This soup is especially good as a diet for the elderly & sick people. So it is ideal to add this healthy soup in your daily menu. 

               It also goes best as a one-pot meal with some garlic bread, bread sticks, bread croutons or some grilled meat. So check out the step by step pictorial recipe to prepare it.

• 1/4 cup masoor dal (red lentils), soaked for 30 minutes
• handful of spinach, washed, drained & chopped
• 1 tbsp. butter
• 2-3 bay leaves
• 1" cinnamon stick
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• salt to taste
• 1/4 tsp. pepper powder or to taste
• pinch of  turmeric powder
• 1/4 tsp. garam masala powder
• 2-3 cups water 
• beaten yoghurt, coriander leaves, fried onion & red chili flakes to garnish

          Heat butter in a cooker and temper with the bay leaves and the cinnamon. Sauté for a few seconds. 

          Then add the garlic and onions. Sauté till they turn translucent.

          Add the soaked masoor dal, spinach, salt, turmeric powder, pepper powder, garam masala powder and water. Pressure cook for 2-3 whistles.

          When cool, discard the bay leaves and the cinnamon and blend into a puree. 

          Just before serving, heat through and serve, garnished with beaten yoghurt, fried onion, red chili flakes & coriander leaves.

Heat butter in a cooker & temper with bay leaves & cinnamon. Sauté for a few seconds. 

       Then add the garlic & onions. Sauté till they turn translucent.

                      Add the soaked masoor dal, 

spinach, salt, turmeric powder, pepper powder, garam masala powder 

                        and water. 

Pressure cook for 2-3 whistles. When cool, discard the bay leaves & the cinnamon & blend into a puree. 

Just before serving, heat through & serve, garnished with beaten yoghurt, fried onion, red chili flakes & coriander leaves.

Multigrain Macaroni Pasta in Tomato Sauce

 

            Check out this healthy Italian classic dish of Pasta in Tomato Sauce. I used multigrain Macaroni Pasta to dish out this comfort food. I usually prepare the sauce before hand and keep it refrigerated so that I can dish out this yummy breakfast / one-pot meal at a short notice. 

            For a non-veg. version, you can add chicken / mutton mince or some sausages. Spaghetti too can be used in place of pasta or macaroni. Either ways, it tastes simply delicious. So check out the step by step pictorial, recipe to prepare it. 

• 1 cup pasta, boiled al dente 
• 1/4 cup water in which it was boiled
• 2-3 tomatoes, pureed
• 2 tbsp. olive oil
• 1 tsp. butter 
• 1 bay leaf
• 1 tbsp. garlic, chopped
• 2 onions, chopped
• salt to taste
• 1/2 tsp. pepper powder or to taste
• 1/2 tsp. red chili flakes or to taste
• 2 tbsp. tomato ketchup
• 2 tbsp. tomato paste
• 2-3 tbsp. cheese, grated

           Heat oil and butter in a pan and sauté the bay leaf and garlic for a minute. Then add the onion and stir fry till translucent. 

          Add the tomato puree, tomato paste and tomato ketchup. Give it a mix.

          Then add salt, pepper powder and red chili flakes. Sauté for 8-10 minutes on a medium flame or till the sauce reduces to the right consistency.

          Add the boiled pasta and the water in which it was boiled. Mix well and simmer for 2 minutes. Serve, garnished with grated cheese.

                      Boil the pasta till it is al dente and keep aside. 

             

           

      Heat oil & butter in a pan & sauté the bay leaf & garlic for a minute. 

                          Add the onion & stir fry till translucent. 

       Add tomato puree, tomato paste & tomato ketchup. Give it a mix.

      Add salt, pepper powder & red chili flakes. Sauté for 8-10 minutes.

            Add the boiled pasta & the water in which it was boiled. 

                        Mix well and simmer for 2 minutes. 

                    Serve, garnished with grated cheese.

Green Peas Soup (Matar Shorba)

 

           This is a very healthy and a nutritious soup, loaded with proteins and fibre. It is also low in fat, thus a guilt free soup for you. The presence of some coriander and mint leaves gives a very nice refreshing flavor to this Green Peas soup. Enjoy this hearty soup with few bread sticks or croutons. This amazing comfort and soul satisfying soup can be a great start to any meal. So check out the step by step pictorial recipe to prepare it. 

• 1 cup green peas (I used frozen peas)
• handful of coriander leaves & mint leaves, chopped
• 1 tsp. oil 
• 1 tbsp. butter
• 1" cinnamon stick
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 2-3 cups water
• 2-3 tbsp. yoghurt 

           Heat olive oil and butter in a pan. Add the onion, garlic and green chilies. Sauté till translucent. 

              Add the peas and cinnamon. Stir fry for a minute.

              Then add the coriander-mint leaves, salt to taste, pepper powder and roasted cumin water. Mix everything well.

            Add water and cook, covered for 4-5 minutes. (Adjust the water depending on the consistency required). 

              Set aside to cool. Then discard the cinnamon. Blend into a puree. Heat through and add yoghurt. 

              Give it a stir and serve, garnished with pepper powder and coriander leaves Enjoy as it is or with some soup sticks.

                      Heat olive oil & butter. Add onion, garlic & green chilies. Sauté till translucent. 

                                  Add the peas and cinnamon. Stir fry for a minute.

                   Add coriander-mint leaves, salt, pepper powder & roasted cumin water.

                   Mix everything well.

                        Add water & cook, covered for 4-5 minutes. Set aside to cool. Then 

                        discard the cinnamon. Blend into a puree. 

                                  Heat through and add yoghurt. Give it a stir.

                                Serve, garnished with pepper powder and coriander leaves.

                        Enjoy as it is or with some soup sticks.