Sprouted and popped ragi flour is not only nutritious but ready to eat without any extra cooking involved. This dish is neither a complete upma nor a complete dry mixture. It falls midway and has just enough moisture to enjoy as a snack. Mothers always have a challenge to make healthy options for their kids and this is not only oil-free but also gluten-free. It's a better alternative to just a plain ragi flour.
Here is one fast food, that's unbelievably simple and so good to have handy especially while traveling. My mother follows a satvik lifestyle and doesn't eat at regular restaurants when she travels. Eating out means only eating at specific temples only on specific occasions. Along with thriving on fruits most of the time she always carries this ready to make poha. All you need to do is add hot water to it and wait for a while and voila you have a warm meal ready!
Mix all the ingredients very thoroughly. Add coconut milk if needed. Preheat the oven to 200 degrees C for 10 mins and line a baking tray with parchment paper. Roll out the dough and cut into the desired shape by knife or pizza cutter. Arrange on the tray in a single layer. Bake for 8-10 mins till the edges are brown. Store in an airtight container. To know more, please visithttps://sharan-india.org/healthy-recipes/ Image courtesy for title pic: www.tastyrecipesfrompooja.wordpress.com
Baking with gluten-free flours is always challenging. Most recipes call for mixing fruit pulps with flours or using processed refined flours like tapioca starch or cornstarch which are again ingredients that are avoidable, especially when we are seeking to make healthy alternatives for our tiny tots. Presenting to you the fluffiest ragi muffins you'll always want to make and serve.
Sieve the besan, add all dry ingredients and mix well. Add ginger chili paste and coconut butter. Finally add sesame seed paste. Make a soft dough with water. Be careful to not add too much water. Add little by little at a time. Now tie the dough in a muslin cloth and steam into a dhokla/idli steamer for 10 minutes. Remove and cool. Knead the dough well and put in the sev machine and make sev. Bake in oven at 200˚ C for around 35 to 45 minutes till crisp and done. To know more, please visithttps://sharan-india.org/healthy-recipes/
Steam the potatoes till they're 90% done. Whisk the coconut milk together with all the herbs and salt. Toss to coat the wedges thoroughly. Bake at 180-200°C for 15-20 minutes. Then turn the slices over and bake for another 5-10 minutes. Enjoy with homemade ketchup or green chutney. To know more, please visithttps://sharan-india.org/healthy-recipes/
Socca is a popular street food in Nice, France, and is often enjoyed as an appetizer. It is also known as Farinata in Italy. The original recipe uses copious amounts of olive oil in the batter and is also served with a herb and garlic infused olive oil dressing. When I came across this recipe what excited me was it is a baked dish and gluten-free! We can find many ways to use this bread.
Falafel is a deep-fried ball, or a flat or doughnut-shaped patty made from ground chickpeas. Herbs, spices, and onion or garlic are commonly added to the dough. It is a very famous Middle Eastern dish that most likely originated in Egypt. Here is a mildly spiced and extremely light falafel in its baked avatar. It can be served as a snack or crushed and stuffed into a warp with sauces of your choice.
For the besan mixture Combine all the ingredients in a bowl, add water (approx 1 cup) Mix thoroughly till the mixture becomes smooth. Keep aside. For the paatra Place the leaves with the vein side, facing you on a clean dry surface and remove the veins using a sharp knife. Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer. Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction. Continue the procedure for 3 more leaves. Fold the leaf around 1” from one side. Apply the besan mixture on it. Repeat the same with the other side. Fold the leaf around 1” from your side. Apply the besan paste on it with your fingers. Roll it up tightly, while applying besan mixture with each fold. Keep aside. Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 20 to 25 minutes
Mix rice flour, gram flour, pepper powder, coconut butter, asafoetida and salt well. Add little water at a time and make a stiff dough. Preheat the oven to 200 degrees C for 10 mins and line a baking tray with parchment paper. Fill the murukku press with the prepared dough, with the ribbon pakoda plate. Press the dough on the tray in a circular way to form a single layer. Just one layer to ensure even and quick cooking. Bake for 10-15 mins and flip once after about 6-7 mins. Store in an airtight container. To know more, please visithttps://sharan-india.org/healthy-recipes/ Image courtesy for title pic: www.vegrecipesofindia.com
Grind both the soaked beans separately to make a smooth paste. Mix them in a large bowl. Leave this paste to ferment for 8 hours. It will double in size. Add ginger chilli paste, salt and mix well. Put this batter in an idli pan and steam. They are ready when you put in a toothpick and it comes out clean. Pour peanut yoghurt on top and serve with date tamarind chutney, garnished with fresh coriander, chilli powder, cumin powder and salt. To know more, visit,https://sharan-india.org/recipes
Why should muffins always be sweet? How about making a healthy vegetable dish that iseasy to make, easy to eat and easy to carry? This savoury muffin recipe takes into consideration all of the above points.
Mix everything to make the muthia and then shape it intolittle rolls. Steam in a steamer. You will know that it is ready by putting in a fork that comes out dry or when it's easy to take off from the steamer. Cool and serve. To know more, please visithttps://sharan-india.org/healthy-recipes/ Image courtesy for title pic: www.spiceroots.com
For Ragda Soak the peas overnight. Next day, pressure cook the peas with salt and turmeric powder for 1 whistle on high flame and another whistle on simmer. Turn off the flame and let it cool down. In a pan, sauté the onion paste till you get a nice aroma. Then add ginger garlic paste and sauté till the raw smell is gone. Now add the tomato puree, cumin and coriander powders. Sauté for about 3 minutes. Now add garam masala, chat masala and chilli powder and sauté for a minute till everything is mixed together. Add the cooked peas and cook for a while till the spices are mixed into the peas. Adjust the salt. Serve hot For patties To the potato mash, add brown rice flour, finely cut green chillies and salt. To make the patties, make small balls of the potato mix and then apply slight pressure to flatten it evenly. Heat the tava & cook the patties gently on both sides on slow or medium heat. Keep aside. Roast jeera
Mix all the ingredients and make small 1 inch balls and put in a steamer. Steam till done (if you put a fork in, it will come off clean or the pakora does not stick to the steamer and can be easily removed) Take them out of the steamer and pop them in the oven at 200 degrees C for a short time till outer crust is brown. To know more, please visithttps://sharan-india.org/healthy-recipes/
Toss all the ingredients together, and garnish with coriander and chillies and serve. To know more, please visithttps://sharan-india.org/healthy-recipes/ Image courtesy for title pic: www.vegecravings.com
Preparing the filling: Steam the potatoes (with peel) till thoroughly cooked. Then mash them well. There should be no lumps. Heat a pan. Add urad daal and when it begins to release aroma and brown, add the mustard seeds. When the mustard seeds start crackling, turn off the flame and add the curry leaves, chopped ginger, chopped chili, asafoetida and turmeric and dry roast for a few seconds. Add this to the mashed potatoes. Add salt. Mix together. Make equal sized medium balls of the potato mixture that will fit into the appam tava, if you are using that. Keep aside. Preparing the batter Mix the ingredients together making a slightly thick batter. Thin batter will not work. Dip each potato patty or ball in the besan batter and coat evenly. Place in the hot appam tawa. Turn over, once one side has cooked. Serve hot. Serve with coriander mint chutney and tamarindchutney. To know more, please visithttps://sharan-india.org/healthy-recipes/
Grind all chutney ingredients to a coarse paste. Cut potatoes and carrots in thick rounds and slit in between; slit lady finger, small onions and fill this chutney and steam. Can also keep in a pan and cook till done. To know more, please visit https://sharan-india.org/healthy-recipes/
Mix whole tuvar, urad and chana dals. Wash and soak overnight. Soak brown rice overnight. Next day, drain and grind the pulses mix. Drain and grind the rice separately. Mix both these batters well. Keep it aside for fermentation overnight. Add ginger-chilli paste and turmeric. Add lemon juice (optional), dry dates powder and grated lauki (or any veggie of your choice.) Prepare dry tadka of black til, magaj tari, asafoetida and curry leaves. Prepare the baking tray and sprinkle the dry tadka on it. Pour and spread the batter. Bake in a pre-heated oven at150 degrees C for 30-35 minutes or till the crust is golden brown. Garnish with coriander and serve. To know more, please visithttps://sharan-india.org/healthy-recipes/