Methi Papad Nu Shaak ( Fenugreek Seeds & Popadam Curry )

No vegetables, nor green leafy vegetables..not one for 8 straight days.. Yes I am talking about that time of year we just passed where we run out of recipes with no clue what to cook without using those daily food prepared with veggies..Jains celebrate "Paryushan" ( Pari + ushan = all kinds + to burn = to burn (shed) our all types of karmas )every year this very important festival in their community for self-purification and uplift by adhering to the 10 universal virtues in practical life. This is meant to lead adherents on the right path, far from the mad strife for material prosperity, which ultimately leads the follower to his true destination salvation. This special Methi Papad Nu Shaak" goes directly to CWS-Fenugreek, event started by Priya, and hosted at Denufood, also to Yasmeen for hostingHealth Nut Challenge- 4 Bitter Better Health.

Know what you eat:Fenugreek seeds contain hormone precursors that can increase milk production in nursing mothers and it is widely used for insufficient lactation.

Because of the high mucilage content found in the fenugreek seeds it is considered a useful herb for diarrhea. The seeds husks absorb water resulting in bulkier stool.The seeds of Fenugreek contain choline which may be helpful for memory loss and to slow down the aging process. It has been used to treat bronchitis and asthma.,also considered a good herbal remedy for sore throat and coughs. It has also been used as an herb to promote hair growth both in women and men.

Fenugreek has been used for skin irritation, such as ulcers, boils, eczema, dandruff and cellulite.It is used to treat diabetes in adults, can be helpful as a herbal remedy to minimize the symptoms of menopause and it is thought to be helpful for painful PMS. Any reasons not to still eat this magic seed ??????

Cooking time: 10 mins

Serves: 3

Ingredients:

3 large moong dal papads

1/4 C green or yellow methi (fenugreek) seeds

1 tbsp. oil

1/4 tsp. each cumin & mustard seeds

1/2 tsp. red chilli powder

1/4 tsp. dhania powder

3-4 pinches turmeric

2 pinches asafoetida

Jaggery according to taste

salt to taste

2 C water

Method:

1. Boil or pressure cook fenugreek seeds with some salt in water, till soft to touch or 3 whistles.

2. Once cooked, drain the liquid, pour cold water and drain again. Keep aside. (this step is very important to get rid of all the bitterness in fenugreek)

3. Break papad into squares roughly. (keep big pieces)

4. Dissolve dry masalas, salt & jaggery in 1/2 cup water.

5. Heat a heavy pan, add oil, mustard, cumin seeds, allow to splutter, add masala water. Stir.

6. Add remaining water if you need more gravy, methi seeds, bring to a boil.

7. Add moong dal papad pieces, bring back to boil.

8. Cook on low, covered, for 3-4 minutes or till papad is soft.

9. Serve hot with chapati.

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Vegan Fat free Banana Oat Nut Bar & Banana-Beet Milk

Know what you Eat – Oats, via their high fiber content, are known to help remove cholesterol from
the digestive system that would otherwise end up in the bloodstream.Bananas are an exceptionally rich source of fructooligosaccharide, a compound called a prebiotic because it nourishes probiotic (friendly) bacteria in the colon. These beneficial bacteria produce vitamins and digestive enzymes that improve our ability to absorb nutrients Almonds which is high in monounsaturated fats, that is good for the body  and is associated with reduced risk of heart disease. In addition to healthy fats and vitamin E, Magnesium and Potassium. Jaggery (Panela) is a "natural" sweetener made
by the concentration of sugarcane juice WITHOUT the use of any chemicals / synthetic additives or
preservatives. It contains an enormous wealth of minerals / protein / vitamins and iron. Beets get their garnet color from antioxidants called betalains, which help your body detoxify potentially cancer causing substances.  Go for raw milk than pasteurized and homogenized milk, which causes higher incidence of milk  allergies or lactose intolerance, from organic grass fed cows without any growth hormone or antibiotic.


After school snack is the most important meal in our house, the dining table becomes the vent out place to discuss what all things happened in the school in the whole stressful?? day, so the table should look colorful and tempting as per the kids, at the same time should be nutritious according to me. It is not very difficult to achieve both with little bit of planning and creativity and this is one such snack, which they relish. Using beets instead of artificially flavored strawberry drinks, is much  more healthier.


Vegan Fat free Banana Oat Nut Bar

Preparation Time - 10 Minutes
Cooking Time - 20 Minutes
Serves - Makes around 12 bars

Ingredients

Old Fashioned Oats - 1 3/4 cup
Oats Flour - 1/4 cup
Banana – 2 big
Powdered Jaggery(Panela) - 1/2 cup
Chopped Almonds - 1/2 cup
Grated Coconut – 1/2 cup
Chopped Dates - 1/4 cup
Toasted Chia seeds – 2 Tbsp
Cinnamon powder - 1/2 tsp
Salt pinch
Water

Method

1) In a pan add little bit of water to the powdered Jaggery/Panela  just to cover the surface and heat
till the jaggery is fully dissolved. Filter it of any impurities and keep it aside.
2) Combine the Oats, Oat flour, flaked almonds, chopped dates, cinnamon powder and salt.
3) Preheat oven to 350 degrees Fahrenheit, In a blender puree the banana and add the
banana puree and the jaggery syrup.
to the Oats mixture and mix well and thoroughly.
4) Line a loaf pan with parchment paper and transfer the Oats mixture to the baking pan
and bake  till a knife inserted at the center comes out clean.
5) Take it out of the parchment paper and set it aside to cool.
6) Once cooled cut into bars of desired size and store in an airtight container.
7) Can be kept at room temperature for 2 days, refrigerates up to 2 weeks.

Notes – I make these bars quite often, I keep on changing the nuts and dry fruits with
sunflower, pumpkin seeds, dried apricots, figs, raisins, cashews, walnuts, dried cranberries etc
just not to get bored with the same taste.

 Banana & Beet Milk

Preparation Time – 5 Minutes
Cooking Time – 15 Minutes
Serves – 2

Ingredients

Beet - 1 Small sized
Banana - 1 Big
Raw milk - 12 oz(1 1/2 cups)
Raw Honey - 1 Tbsp  or to taste
Vanilla Extract - 2 drops
Ice cubes - few optional

 Method

1) Pressure cook the beet for 3 whistles and keep it aside.
2) Once the beet is cooled, peel it and chop it into small pieces.
3) In a blender add the beet pieces and little bit of milk and make a fine puree out of the beets.
4) To this beet puree, add banana slices and blend well.
5) To this add the milk, raw honey, vanilla extract, ice cubes and blend together and serve.

Event Participation

1) This  goes to Kids Delight Wholesome breakfast hosted by Srivalli.

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Lowfat Methi Na Muthiya Dhokla (A steamed Fenugreek leaves and chick-pea flour snack)

Know what you eat: In my earlier post of "Methi na gota" fenugreek leaves -gramflour fritters..I talked about the benefins of having fenugreek leaves/seeds for various purpose..JFI Apart from what we already know by now ...Fenugreek (Methi) is an amazing magic herb that can cure number of ailments. Indian Ayurvedic and traditional Chinese medicine recommend fenugreek to treat arthritis, asthma, bronchitis, improve digestion, maintain a healthy metabolism, increase libido and male potency, cure skin problems (wounds, rashes and boils), treat sore throat, and cure acid reflux. It also has a long history of use for the treatment of reproductive disorders, to induce labor, to treat hormonal disorders, to help with breast enlargement, and to reduce menstrual pain. Recent studies have shown that Fenugreek helps lower blood glucose and cholestrol levels, and may be an effective treatment for both type 1 and 2 diabetes,Since ancient times, it has been known to increase milk production in lactating women. Research has even shown that milk production can increase by over 500 percent within 24 to 72 hours after consuming fenugreek capsules. This "Methi Na Muthiya Dhokla" goes to Yasmeen for hosting Health Nut Challenge- 4 Bitter Better Health.

Channa Dal(Bengal gram) is very high in protein and very low in glycemic index.

Note: Another variation to this recipe is adding lauki/doodhi (bottle gourd) squash,cabbage, even leftover cooked rice...makes a big hit.......Here is the recipe.


Ingredients:

1 C Spinach washed, chopped
2 C Fenugreek Leaves washed, chopped
2 Tbsp Cilantro (Coriander) washed, & chopped
4 Tbsp Gram flour (besan)
2 Tbsp Whole wheat flour
1 Tbsp Semolina (rawa)
1 tsp Green chilli-ginger paste
1/2 tsp turmeric pwd
1/4 red chilli pwd (optional)
1/2 tsp Cumin seeds (jeera)
2 Tbsp Oil
1/4 tsp Soda-bi-carb
1/2 tsp Sugar
3 tsp lemon juice
Salt to taste



For Tempering:

1 Tbsp Oil
1 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 tsp Sesame Seeds
1 pinch asafoetida (hing) pwd


For Garnish:

1 Tbsp Chopped Coriander (Cilantro)
1 Tbsp Grated Fresh/Frozen-thawed Coconut


Method:


1. In a bowl, combine spinach & fenugreek leaves.


2. Sprinkle 1 tsp of salt, mix it well and squeeze out all the liquid (If you want to skip this process, make sure you do not add any water while kneading the dough, just mix greens with flour and set aside for a while, it will automatically leave some liquid which you can for the dough)


3. Combine everything mentioned in ingredients in a bowl & Knead into a semi soft dough (mix it thoroughly)


4. Wash your hands and now apply a little oil on your hands, divide the mixture and with your palms roll lenghtwise (as shown in pic) and place these rolls in a steamer.


5. Steam it for 15 - 20 mins or untill done, (as we check the cake, check this roll with a knife, if it comes out clean, that means its done).


6. Remove from the steamer and let it cool at room temperature for a while.


7. On a cutting board, take one roll & with a sharp knife, cut small circles (like we cut the cookie) as shown in picture. Like wise cut all the rolls and keep it aside.


8. Now for tempering, heat oil in a kadai/ skillet, add mustard seeds, as it spluters, add (jeera) cumin & sesame seeds. Add a pinch of asafoetida (hing).


9. Now add all the pieces which are cut and kept aside, slowly in this kadai/skillet, and let it become light brown or slightly cripsy on one side, similarly, with a spatula, very carefully turn it to the other side.


10. Once done, serve hot with Green cilantro chutney / ketchup enjoy these protein rich guilt free snack.

Event Participation: Cooking for Kids leafy greens hosted by Pavani originally started by Sharmi of Neivedyam.

This dish is our contribution to SWC- Cooking with greens event, hosted by Sowmya.

This dish goes to Show me your Breakfast event hosted by Divya Vikram.

This goes to EFM June Breakfast series hosted by Srish.

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Authentic Methi Gota / Pakoda (Gram Flour - Fenugreek/Spinach/Cilantro Fritters)

Methi Na Gota: These are one of the most authentic (Indian) Gujarati snacks or "farsan" (Snacks as we call "Farsan" in Gujarati). You will find this on the menu of any farsan-selling store in Gujarat, Mumbai too and now at home during winters and monsoons with a nice cup of Hot Ginger Tea. These gotas are made only from fresh fenugreek leaves for that authentic taste, I prefer that as well. The most famous gotas are from Dakor (Dakor is - hence are called Dakor na gota. Very Easy to make these little tasty fritters. This special "Methi Na Gota" goes directly to Yasmeen for hosting Health Nut Challenge- 4 Bitter Better Health.

Know what you eat: 

Channa Dal(Bengal gram) is very high in protein and very low in glycemic index. Fenugreek leaves "FL" and seeds are nature’s gift to mankind. This wonder herb is rich in minerals like Potassium, Calcium, and Iron also have good dietary fiber and are abundant in Vitamin C and Vitamin K.

• 
  
  
  
  Fenugreek leaves add flavor and zest to your cooking and you can add fenugreek leaves to any kind of cooking that involves legumes, vegetable, rice, or whole_wheat flour . Ensure that the leaves are washed well before cooking.
• 
  
  
  
  These leaves also have exceptional medicinal uses and can be used as a beauty aid as well. "FL" paste applied on palms and soles alleviates burning sensation.
• 
  
  
  
  A cup of fenugreek leaves decoction added to honey and a teaspoon of ginger powder clears the phlegm and cures cough.
• 
  
  
  
  "FL" consumed regularly tones your respiratory system, nervous system, reproductive system and neuromuscular system.
• 
  
  
  
  Fenugreek leaf powder significantly increases the antioxidant system in diabetics.
• 
  
  
  
  Fresh "FL" paste and coconut milk applied over the scalp is believed to prevent hair-loss, promote hair growth, preserve its natural color, delay graying of hair and make it silky soft.

Now lets talk about the recipe: Hummm ... have all the three greens in this recipe.

Ingredients:
 1-1/2 C besan
1/4 C wheat flour
2 Tbsp rava (semolina)
2 C freshly chopped fenugreek
1/2 C freshly chopped coriander
1/2 C freshly chopped spinach
1 tsp ginger - green chilies paste or semi crushed
1/2 tsp red chili powder
1/3 tsp turmeric
1/4 tsp asafoetida
1 tsp garam masala
2 tsp sesame seeds
5-7 whole peppers- semi crushed ( for this dish you need semi-crushed)
10-15 Whole Coriander Seeds - semi crushed (For this dish you need semi - crushed)
1/4 th tsp soda bi carb (baking soda) OR Eno - fruit Salt
salt & sugar to taste (Mine are on the sweeter side)
oil for frying ( Not a big oil fan, but for some Authentic Gujarati dishes, I try & avoid alterations)
Method:

1. Mix the besan (gram flour) wheat flour & rava, Add all the rest of the ingredients EXCEPT SODA / ENO and mix well.
2. Now add washed & chopped fenugreek & coriander, little water to make a thick batter make sure there are no lumps (the consistency should be slightly thick than that of dosa batter)
3. Let this mixture sit for 10-15 minutes. Meanwhile, Heat the oil on high, in a wok or fryer.
4. Add soda bi carb / Eno just before frying and mix well.
5. As the oil is heated take some 3- 4 tsp of hot oil and add this to the batter (this makes the gotas crunchier and fluffier)
6. Slowly, add a tablespoon of the mix to the heated oil and fry it till it turns golden brown allover. Simultaneously fry 4-5 gotas at a time.
7. Remove and drain on a napkin/tissue paper so that excess oil is been soaked if any...
8. Now serve with Sweet Tamarind & Date Chutney ....Originally its served with yogurt chutney but it goes very well with coriander chutney / ketchup too.

This dish is our contribution to SWC- Cooking with greens event.
This dish goes to Sunday Snacks - Chaats/Indian Street Food, hosted by Pallavi WYF Fried Snack Event

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Sweet Sesame & Peanut Stuffed Paratha

Know What U Eat: Sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage. For now enjoy these sweet stuffed sesame paratha freshly made and served warm, good for little fussy eaters and a sweet treat for all the rest. It goes directly to Priya's CSW- Sesame.

Ingredients:

1/2 C Brown Roasted Sesame seeds

1/2 C Jaggery

1 Tbsp Roasted Peanuts, coarsely powdered

1 Tbsp Roasted split chana daal, coarsely powdered

1 Tbsp Dry Coconut, powdered/shredded

2 Tbsp Ghee/Clarified butter

1/2 tsp Cardamom powder

2-3 tsp of water

Ingredients for Paratha/ Flat Bread dough:

1 C whole wheat flour

2 Tbsp gram flour

1 Tbsp warm canola/olive oil

water as required

Method:

1. Roast the sesame on a pan until light brown, keep them aside.

2. In the same pan roast split pea & peanuts, when cool, grind them in coffee grinder.

3. In the same pan roast the gram flour for about 2 mins. Keep aside.

4. Now add warm ghee to grated jaggery and mix all the above ingredients together to make a soft and mouldable mixture.

5. Grease your hands with oil/ghee and make small balls of stuffing and keep them aside.

For the flat bread dough:

1.  Mix flour, oil. Slowly add little water and make a firm dough. The dough should not be too soft but more on a firmer side.

2.  Divide the dough in small equal balls.

Roll in the stuffing:

1. Then roll out each ball into a not too thin disc or a chapati on a floured board. Like 3 " in diameter should be fine.

2.  Spread the above prepared jaggery & sesame mixture on one round chapati and cover with same size another round chapati. Seal the edges nicely, or else the jaggery will ooze out during cooking and will make the entire thing quite messy....sprinkle a little dry flour on top, then roll out the paratha as thinly and as round as you can, being careful not to break it.

3.  Grease a smoking tava or a griddle with ghee and place the paratha over it, keep a watch turnover when its little golden brown in color, apply ghee on the top and turn over.

4.  Press gently and spread some ghee over this side too.

5.  Keep turning untill parathas turn golden brown or done.

6.  Similarly make the rest of the sweet sesame parathas.  Serve this paratha warm.

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Multigrain Bread with no refined flour

Know what you Eat – Wheat, Oats all in its natural unrefined state, features a host of important
nutrients. Therefore, to receive benefit from the wholesomeness of the grain it is important to choose
products made from whole grain flour rather than those that are refined and stripped of their natural
goodness.  Ragi(Finger Millet) is a super food which contains nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron,
magnesium, phosphorous, and potassium. Brown rice protein is very good source of protein can be
easily tolerated by people who are allergic to whey protein, soy protein etc, 1 scoop 20gm of brown
rice protein contains 12g of protein.

If you look for whole grain bread in the store most of them will have whole grain combined
with flour or bread flour and not 100% whole grain, unless specifically mentioned.
So when i came across this recipe which was  simple to make , i wanted to try it out. Instead of just
whole wheat, i added oat flour, finger millet flour and organic brown rice protein to fortify it.
I should say i got a thumbs up from my official taster(my elder one), meaning the recipe passed
the taste test and which is always a tough task.

Ingredients

Wheat Flour - 2 Cups
Oat Flour - 1 cup
Ragi(Finger Millet) Flour – 1/4 cup
Organic Brown rice protein powder – 1/4 cup
Instant yeast – 1 packet(2 1/2 teaspoons)
Water – 1 1/3 cups
Vegetable Oil – 1/4 cup
Non fat dried milk – 1/4 cup
Honey – 1/4 cup
Salt – 1 Teaspoon
Method
1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
2) Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes,
or until it begins to become smooth and supple.
3) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy
for 60 minutes.
4)  Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic
wrap.
5) Allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan.
A finger pressed into the dough should leave a mark that rebounds slowly.
6) Preheat an oven to 350 degrees Fahrenheit and bake for about 30 minutes, the bread is baked
fully, when you thump the bottom it should sound hollow.
7) Cool it on a wire rack after baking and slice once cooled completely.
8) Enjoy with some peanut butter and honey for breakfast, lunch or snack.

About Brown Rice Protein
You can find organic brown rice protein in your health food store or online. I got mine from
mothernature.com, the brand name is Tribez nutrition. It is slight brown in color and a very fine powder
and tastes little like brown rice flour. You can add it to smoothie or add it to porridge and cook, add
it to your flour while baking. Infinite possibilities. There are so many brands out there but check for
the organic one’s and buy.

Event Participation

1) The bread goes to Baking with Whole Grains – Brown Rice hosted by Madhuram of egglesscooking.com.

2) Sending this to Kids Delight Wholesome breakfast hosted by Srivalli.

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Baked Spicy Peanuts & Apple, Banana, Kiwi Coconut Shake

Know what you Eat – Peanuts contrary to its name belong to the legume family and are a rich source
of mono unsaturated fat and an array of other nutrients that, in numerous studies, have been shown
to promote heart health. Peanuts are good sources of vitamin E, niacin, folate, protein and manganese.
In addition, peanuts provide resveratrol, the phenolic antioxidant also found in red grapes and red wine.
Apples are a good source of antioxidants and fiber, flavonoids that are good for the heart. You'll get
impressive amounts of flavonoids in the skins and pulp of apples - and these flavonoids have plenty of
tricks up their sleeve for helping protect your heart health. Bananas are a very good source of vitamin B6 and a good source of vitamin C, potassium, dietary fiber, and manganese. Kiwi is a very good source of Vitamin C  and also a good source of the important fat-soluble antioxidant, vitamin E. Coconut milk is a good source of a wide range of vitamins, minerals, potassium, folate and other vital nutrients. Almonds are a good source of protein. Raw honey unlike refined sugar doesn’t cause cavitiesand has good medicinal properties.

After school snacks are an important routine in our house and i have to whip up something quick and
easy and nutritious. This is one easy and filling snack. I soak 1 Tbsp of Chia in 3 tbsp of water and serve
this shake on top of the chia gel. Chia gel gives a sense of fullness and is a very good source of omega-3.
This milk shake is very filling and quick to make, you can have this for a quick breakfast too.


Spicy Baked Peanuts

Preparation Time – 10 mins
Cooking Time – 10 – 15 mins

Ingredients

Peanuts – 2 Cups
Split Chick Pea flour – 1/2 cup
Brown Rice flour – 1/4 cup
Red chili powder – 1 tsp or to taste
Salt – 1 tsp or to taste
Turmeric powder – 1/2 tsp
Amchoor powder – 1/2 tsp

Method

1) Preheat oven to 350 degrees Fahrenheit.
2) Bake the peanuts for 5-7 minutes in a cookie tray stirring in between till peanuts turn crisp.
3) Let them cool for 5 minutes.
4) Meanwhile thoroughly combine rice flour, chick pea flour, chili powder, salt, turmeric
powder, amchoor powder in a bowl.
5) Now add the cooled peanuts to this mixture and add water little by little, so that the flour is
evenly coated on the peanuts. ( Do not make it runny as the peanuts will turn soggy, just enough
water to coat the flour on the surface of the peanuts).
6) Bake for 10-15 minutes stirring in between, till they are well roasted.
7) Let them cool completely then transfer and store in an airtight container.
Notes - Once out of the oven, they might not look  crunchy, but once they are completely cooled
down they are very crunchy indeed and stays good for at least till 10 days.
I am going to try baking the peanuts with brown rice flour, will update the post once done.
I did bake the peanuts with brown rice flour and i couldn't tell any difference in the taste absolutely.


Apple, Banana & Kiwi Coconut Shake
Cooking Time – none
Preparation Time – 10 minutes
Serves – 4

Ingredients

Apple – 1
Banana – 1
Kiwi – 2
Almonds – handful soaked overnight
Coconut Milk – 15 oz
Water – 15 oz
Raw honey or Maple syrup for vegan version – 1 tbsp or to taste
Ice cubes (optional)

Method

1) In a blender, blend the almonds adding just enough water to a fine paste.
2) Now add the chopped apple, banana, kiwi and make a fine puree.
3) Now add the coconut milk, rest of the water, honey and ice cubes blend
evenly and serve.

Notes – Do not remove or strain the fiber from the puree.  Without any cooking involved
the vitamin in the fruits are intact and also with all the fiber, almonds and coconut milk and
with chia gel it is a very nutritious and wholesome well balanced breakfast for kids.

Event Participation

1) The fruit & coconut milk shake goes to Kids Delight Wholesome breakfast hosted by Srivalli.
2) The fruit & coconut milk shake goes to No cook event hosted by PJ of Seduce your Taste buds.
3) This goes to Healthy Sunday Snack hosted by Divya of Dil Se an event run by Pallavi.
4) The baked peanuts go to MLLA-20th helping hosted by Rachel an event started by Susan.
5) Both the dishes go to Food for Seven Stages of Life Healthy Fast food hosted by Radhika
and Sudeshna.
6) This goes to Think Spice Amchoor hosted by Bhagya of ta5tebuds an event started by Sunita.

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Sesame Quinoa

Know what you Eat - Quinoa, is an extremely nutritious seed. It has a protein value that is extremely
high (12-18%) and the protein it supplies is complete protein, meaning that it includes all nine essential
amino acids. Quinoa is easy to digest and naturally contains no gluten. It is also a good source of
dietary fiber, phosphorous, magnesium, and iron. If you are on a weight loss program or aiming for a
high protein low carb diet, go for quinoa. Rice, Wheat, Corn, barley even if they are whole grains they
do add to weight problems, but a seed based diet like Quinoa, Ragi(Finger Millet) will allow you to
take charge of your weight. Even though whole grains, contribute an important part in the food
pyramid there are various views on this and some believe these to be the cause of obesity, diabetes
etc. But it is very difficult to eliminate grains, when you are used to a grain based staple.  But substituting
it with seeds like Millet, Quinoa at least one meal of the day will really help in moving towards the direction.

When you are changing your eating pattern and substituting your staples with new things, you do get craving
to eat the things you liked. Quinoa and finger millet are slowly replacing our staples. Inorder not to get bored and make it more appetising, i try susbtituting quinoa with different rice varieties, which i am used to and this is one of them.

Preparation Time – 5 mins
Cooking Time – 25 mins
Serves – 2

Ingredients

Sesame seeds – 1/4 cup
Red Chili – 4-6 or to your taste
Salt – 1 tsp or to your taste
Quinoa – 1 cup
Oil – 2 Tbsp
Mustard Seeds – 1/2 tsp
Split Urad Dal – 2 Tsp
Asafoetida a pinch
Curry leaves – few
Water

Method

1) Rinse and soak and rinse sesame seeds in enough water for 2 hours.
2) Rinse and soak for 30 minutes.
3) Drain the water completely from the sesame seeds.
4) Cook the Quinoa with 1 1/2 cups water till they are fluffed up or
you can pressure cook for 1 whistle and switch off.
5) Heat a pan and add the drained sesame seeds and keep stirring till they
are evenly popped.
6) Leave the sesame seeds to cool for few minutes.
7) Meanwhile take the quinoa out and let it cool down. I actually make this
using quinoa cooked from the previous day, which is refrigerated to get
a nice separate grains.
8) Grind the sesame seeds with red chili and salt to coarse to fine powder.
9) Heat a pan, add oil and add the mustard seeds, once they stop spluttering
add urad dal and a pinch of asafoetida powder and the curry leaves.
10) Add this oil to the quinoa and then add the sesame powder and mix well.
11) Serve this with raita, yogurt with raw vegetables of your choice for a quick, healthy and balanced
meal.

Notes -  Add sesame powder according to your taste more or less and the
left over sesame powder keeps well in the refrigerator for at least 2-3 weeks.




Event Participation

1) This goes to Cooking with Sesame seeds event hosted by Priya.

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