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.