Tuesday, March 10, 2015

Heart Healthy Breakfast Porridge

I am surprised that I haven't posted it yet in my blog.   This porridge had been a typical breakfast on weekends especially for kids while my hubby likes it every day.  He got this recipe from his cafeteria!  His office serves oats grits porridge with walnut and crasins topping.   He tells that it is kept in perfect consistency without the gooey texture.   I asked him to get the recipe and made it couple of times to get a hang of it.   Ofcourse, we would definitely make some modifications!  Recipe credit goes to Sandisk Cafeteria and Sundar!   I take the pride of the flavorings, toppings and alternate grain experiments.

What you need?
(for 4 servings)

Oat/Barley/red rice/cr wheat millet grits - 1 cup
Water - 5 cups


Cinnamon/Cardomom powder-1/4 tsp


Sunflower/Pumpkin/Pomegranate seeds - 1/4 cup
Shredded walnuts/Almonds - 1/2 cup
Raisins/Crasins - 1/2 cup
Chia gel-1/4 cup
Mango pulp-2 Tbsp per bowl (Kids love this topping)
Honey/Sweetener- 1 Tbsp (optional)

How to make?

1. Boil water in a pan
2. Once water boils, add any grits/millet of your choice. Slower the flame and let it cook for about 15 mins.  Time depends on your stove.   Keep a laddle immersed in the pan to avoid the liquid flowing out.
3.  Remove from heat  while it still has about quarter measure of the liquid in it since it will absorb all the liquid while cooling.   Typically it should have some broth over it.
4.  Mix in cinnamon or any other flavoring that you are using.

Serving guide

Arrange bowls with the toppings of your choice.    Top the oats porridge over it, mix all and drizzle mango pulp/honey over it for a great look.

You can occasional add choco chips for kids!


Water measure will change based on the grain that you use.  Above given measure is for Oat grits.     Red rice will take longer.  You can soak it overnight.   Millets will cook faster.  

This is best when it is still warm.

2. I make barley grits by coarsely grinding the unhealed barley and sieve it to remove the fine powder.  Fine powder will make the porridge gooey.

Friday, February 27, 2015

Sprouted Jowar Dosai

We started our new episode in Bangalore.. I got Activa and started roaming around in search of the healthy ingredients for my Pantry.  Not bad, found most of them.    

One advantage is sprouting is fast since it is warm here.    I can sprout any grain and dry it on sunshine.   I am experimenting sprouting wheat and grinding it in the near by mill.     

What you need?

Sprouted Jowar 1 cup
Sprouted Bengal gram 1/4 cup
Sprouted Methi seeds 2 Tbsp

Prep work

Soak Jowar, bengal gram (urad with skin) and Methi seeds for about 8 hrs or overnight.   

I just leave it in colander and let it sprout.  There are various methods to sprout.   

All three of them sprouted.  Grind all together till it is smooth and mix salt.  Ferment overnight.

How to make?

I use my iron griddle to make these dosas.  It does' nt take lot of  little oil.    Please see tip if you want to use iron griddle.

* Heat your griddle as per the usage instructions
* On iron griddle, spread little oil and pour a laddle full of batter.
* Allow it to cook on that side, it forms nice pours, turn it around and let it cook.  These dosas can be made thin.

Serve hot with chutney or sambar.


1.This dosas can be made without sprouting too.  Just soak and grind and let it ferment. 

2. It was slightly tough to switch from non stick to iron griddle.  Once you get used to it, I am sure you will not go back to the unhealthy non-stick griddle.    On using the iron griddle,  we need to season the griddle with potato or onion.    I typically cut potato into half and insert a fork on it for the sake of convenience to use it over the griddle.     Pour a tsp of oil and spread it nicely with the potato before you start making dosas.   Good luck with your switch.   

Monday, November 17, 2014

Multigrain Pancake

Now-a-days non-bread breakfast has become common in our house.   I don't buy pre-made pancake mixes.   I keep exploring and log my experiments here if it was successful!  Ofcourse, it flops many times.

What you need?

Barley flour - 1/2 cup
Oats flour-1/4 cup
Spelt flour-1/4 cup
Almond meal-1/4 cup
Rice flour-2 Tbsp
Flax meal-2 Tbsp
Chia gel-1/4 cup
Salt-1/4 tsp
Sugar-1 tsp
Baking soda-1/4 tsp
Butter milk-1/2 cup
Water-1/2 cup
Toppings - Raisins, shredded walnuts, sunflower/pumpkin seeds

How to make?

1. Mix all the ingredients except baking soda and let it rest for atleast 30 mins.

2. Adjust water to make the batter thick.   When you are ready to make,  add baking soda and mix well.

3. Mix the toppings into the batter.  I like to top the raisins once I pour the batter over the tava.

4. Heat the griddle and check if it is hot enough.  Pour batter and expand it to desired size.  Top with raisins/choco chips if you want to.   Leave it for a min.  It would puff it.   Turn it to the other side and let it cook.   I used coconut  since I was using iron griddle.  You can use oil as per your gadget.

Serve with Maple syrup or honey.

My kids enjoyed the whole grain pancake.  We had some leftover for lunch and it was quite moist


* From my experience:  Pancakes should cook down completely before serving for better taste

* You can play around with the ingredients based on what is available in your pantry.

Thursday, November 13, 2014

Fig and Nuts Sweet

Fig is a nature's treat!   Fig and nuts cake has become one of the deepavali sweets for 3 years in row now.   Beauty is this sweet can take as little as 2 Tbsp ghee and still tastes palatable.   One batch was distributed so quickly that my kids and hubby were like what happened to the Fig halwa/cake that you made.   Then I set out to make the second batch.  Most of my friends whom I shared this sweet asked for the recipe!  I already have a fig sweet recipe in the blog.  This is another variation to it.    I did not add lot of sugar to keep the nature's sweet intact.  But feel free to add if you have sweet tooth. We prefer it this way!

What you need?

Figs-15 dried ones
Dates-10 dried ones (optional)
Almonds-1 cup
Nuts of your choice ( 1 cup)
Ghee-2 Tbsp
Honey-2 Tbsp(optional)
Turbinado Sugar-2 Tbsp

How to make?

1. Soak Figs/dates and almond seperately in hot water overnight or for 6 hrs.     Remove the stem of Fig and pits from dates.

2. First grind Fig and dates smoothly then add almonds and give a good crush.  It is ok if almonds are not ground thoroughly.  You can use the soaked water to run the blender.  Use as little water as possible to grind in order to reduce the cooking time.

3. Cut the nuts of your choice(cashews, walnuts, almonds, pecans, pistachios) into bite sized pieces.  

4.  Heat a pan on medium heat and pour the ground mixture.  Let it cook for about 15 mins.   Add the nuts, sugar and ghee.   Mix well.   Keep stirring till the mixture leaves the sides of the pan.

5.  Switch off the stove.  Add honey if you wanted it to be bit more sweeter and mix thoroughly.  Honey should not be cooked so be sure to add it only at the end .  

6. Prepare a pan by lining little bit ghee spread all over.  Pour the mixture and pack it well.  Level with the laddle and keep it aside or better refrigerate it.

7. This sweet can be cut into cubes once it is cooled completely!

Enjoy the nature's treat without any guilt! Itz all healthy.


1.  Add 2 tbsp more ghee to get a glossy texture

2. Grind with milk to get more richer taste

3. Sugar can be replaced with jaggery.


Buy unsulphured dried figs.   I used white figs in this recipe.

Thursday, October 16, 2014

Buckwheat (Kasha)/Note about Wheat

We switched to cracked wheat instead of rice couple of years back.    It takes time to know few facts.  I am sharing this information here to create awareness.   Wheat that we get on the stores are genetically modified ones.  Original wheat is not sold anymore on local stores.    My mom suffered with severe constipation when she started eating this wheat regularly here.  She is fine to a greater extent with the samba wheat that she gets in India.  

I have been exploring Buckwheat now and then for the last few years.   I used to cook it in rice cooker and it spreads an earthly flavor which was not so appetizing for me.    Recently, I tried cooking it in pressure cooker with 1:4 water and found to be a great alternate.     How much ever you cook, it does'nt become sticky.  That makes it perfect for pulaos and mixed rice dishes.    

Buckwheat is not even a grain.   It is a fruit seed which makes it even more healthier.    It is typically used on upvas days when they forbid grains.  It has so many health benefits including lowering cholesterol and Blood pressure.    I also read that it is great for diabetic patients.  

Explore this seed and see if it gets a spot on your pantry!

Barley Dosa/Crepes- Itz cool!

This is not my recipe!  I am just re-posting since lot of my friends/family have been asking.  It is my fellow blogger - Raji's Recipe (Vegeterian tastebuds).  She has got many healthy recipes in her blog.  I just used whole hull-less barley instead of pearl barley.    Pearl barley nutrition is quite comparable to rice.  The outer skin of the barley has the most nutrition .

I like this recipe since it uses lots of barley and we do not see any significant change in the taste of dosa.

What you need?

Hull-less whole barley-2 cups
Brown rice - 1/4 cup
Black gram - 1/2 cup
Methi seeds-2 Tbsp

How to make?

1. Soak barley, rice-methi seeds and black gram seperately for about 6-8 hrs.
2. Grind black gram first till fluffy.  Transfer to the container.
3. Grind barley, rice and methi together.  Add salt and mix well with the black gram batter.

You can adjust the  consistency of the dosa batter by adding water.

One important tip is not to ferment this batter for longer.  I just refrigerate as soon as I grind.  I keep the batter out for few hrs before I make dosa.   The batter would quickly turn sour if kept outside longer.

I called the recipe cool since it is actually very cooling to your system.   Healthy eating!

Saturday, October 4, 2014

Peas Corn Sundal (Snack)

Navrathiri time is a great event for us.   Dolls sitting on the steps with the Rangoli and Diya in front of them sets the ambience for the festival.  Every evening, we make different beans for prasadam.   I always add some dressing. Typically, grated coconut is used.  Other dressings that I use are Carrot, Capsicum, Cucumber, Green Mango,  Green Sour apple, Coriander, sliced avocadoes and fresh pomegranate seeds.    They not only add color but also makes it easy to eat.  Otherwise beans are generally hard to eat, they feel dry.  

Peas  is one of the healthy snack choice.   They are quite filling too.    

Letz go to the recipe!

What you need?

Dried peas - 1 cup
Frozen Corn - 1/2 cup
Masala powder- 4 tbsp. (optional)
Green Mango - 1/2 cup (finely cut)
Lemon juice - 1Tbsp (optional)
Salt - choice
Jaggery - 1 tsp
Tadka items

Prep work:

Soak peas in water for 6-8 hrs

How to cook?

1. Cook Peas carefully either on stove top or on pressure cooker (1 whistle).  See tips

2.  Pour cooked peas over colander and let it air dry for 30 mins

3.  If using frozen corn, cook in just sufficient water to soak the corn over stove top.   Check corn for readiness and swtich off the stove.

4. Take a kadai, do tadka with Mustard seeds, red chilli powder, asofoedita and curry leaves.  Add the cooled peas.

5.   Add 1 tsp of jiggery and masala powder.  Give a gentle mix

6.  Top it with any dressing of your choice.   I used Mango (finely cut).  see tips.

7. Optionally add a tbsp. of freshly squeezed lemon juice.

Enjoy the healthy snack!

How to make Masala powder?

Chana dal- 4 Tbsp
Coriander seeds - 2 Tbsp
Red chillies- few (as per your spice leve).

Dry Roast above ingredients one by one.  Let it cool for sometime.  Grind all together not too soft.  It should be slightly coarse.


1.  Peas take very long to cook over stove top.  If you are cooking on pressure cooker, watch for the whistle.  It turns mushy very quickly.

2.  Cut or shredded dressing would work.