easy Archives - Page 2 of 21

March 29, 2016

Tuvero Dhokli

I took sometime to adjust to the idea of dhokli. It was one of the earliest things that my sister in law helped me to learn. Since it is a family pleaser, it was good to learn. 🙂 Tuvero or Pigeon peas are full of magnesium, calcium, phosphorus as well as potassium. It is a widely used grain in Gujarati cuisine- fresh and dry both. The dried version is soaked and then cooked in a cooker. Dhokli is the love of life for the husband. The pillow-y dough is cooked in spiced water which reduced beautifully to a velvet texture.

by pallavi

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March 28, 2016

Brown Rice Lemon Rice

Brown rice is a great alternative to the white rice for diabetics. However it is not restricted to just that. Being fibrous it aids the digestive system, reduces cholesterol risk, maintains blood pressure and and has significant benefits for the heart. The 8 years I spent at Bangalore got me hooked to Lemon rice, Sigh. The pillowy goodness with the crunch of urad dal and peanuts and perfect tang of lemon makes me want to rush back to Namma Ooru. I do not fry the peanuts off instead add roasted ones. I swapped the white rice for brown one in…

by pallavi

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March 25, 2016

Mixed Peppers Yogurt Coleslaw Sandwich

A coleslaw is traditionally made with mayonnaise as a binding agent for your sandwich. Coleslaw reminds me of the fancy high tea events at The Meikles Hotel, Harare. The hotel was a home for a few months as I was at Harare for a project. The colonial charm, architecture, humble staff have left a memory to last a life time. What if we can swap the heavy mayonnaise for something more healthy?

by pallavi

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March 24, 2016

Mix veg and Daliya Tikki

Oh boy, this daliya/Broken wheat tikki was a rage suddenly among family, friends and even a happy client who ordered a version of this. These tikkis are plump gorgeousness of health and happiness. Serve them with ragda, chole or even with chutney. They are real crowd favorites. I made them recently for the holi get together at a friend’s place.

by pallavi

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March 23, 2016

Misal Pav or Spicy Lentil Sprout Stew

Misal pav is one of the easily recognizable breakfast for the Maharashtra region. Different parts of the region believe to make the “best” of all, this is a never ending debate. Traditionally Misal is a made with matka/moth bean, dry sprouts, kala masala and red spicy water. I made my version with Moth bean sprout, moong dal sprout, kulthi sprout, hara matar sprout, black gram sprout and green gram sprout. Pav here is Ladi pav which are little soft buns like pillows.

by pallavi

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March 22, 2016

Horse Gram/Kulith Sprout Salad

Horse gram or kulith sprout salad might sound exotic, however it is one of the healthiest thing around too. Did you know horse gram can ease the kidney stone? It’s anti oxidant, anti bacterial, anti fungal, anti hypoglycemic qualities are scientifically proved. It helps to get rid of urinary impurities, solve constipation and helps to keep heart in check too. So find a way to eat this gorgeous gram in any form that you can.

by pallavi

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March 21, 2016

Moong Dal with lauki

Moong Dal makes very common appearance at our home. I always look forward to making different version for husband’s tiffin. The split whole green gram/split green moong dal here is cooked with lauki/bottle gourd and tempered lightly with green chillies and tomato.

by pallavi

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March 20, 2016

4 Grain Burger

Whole grains are always a healthier option than the oil soaked potato patty. This 4 grain burger has sour cream and spicy salsa as accompaniments. The crisp lettuce renders a beautiful bite for the burger.

by pallavi

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March 17, 2016

Bread Upma

There is a constant war between the bread and the masala while making the bread upma. The masala should not be too wet and bread should not be too fresh. After trial and error I have found a few tricks that help me make the prefect version.

by pallavi

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March 16, 2016

Peas Basil Sauce Pasta

One day you open the email and find that you finally see the mail that you have waited for, for 2 years. The joy is unparalleled. For me it was the mail that thoushaltcook.com is live and it moved to Cucumbertown. It has been a long journey but an awe-inspiring one. Here is my recipe for the pasta s

by pallavi

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