by Pallavi Purani

Ingredient: turmeric

Manisha’s Bread Upma

Manisha’s Bread Upma

The adorable pint sized lady who makes lunch and breakfast for us announced one day, “Didi today I will make something new for you.” She took out the lovely loaf of multi-grain artisan bread loaf from the fridge and tempered it with awesome spice mix and voila, breakfast was served. I could not get mad at her for using the loaf that I was sparing to use for the garlic bread. She was all smiles and was proud of making something new for us. Such are our small blessings.

Beetroot Methi Theplas

Beetroot Methi Theplas

Beeetroot and methi together were a marriage made in heaven. The earthy beets against the slightly bitter and edgy methi leaves were gorgeous with the bajra and whole wheat flour. I was floored the first time I tried it. Now it is a staple at my and even my mother’s and his mother’s home.

Bedmi Poori and Aalu ki Subzi

Bedmi Poori and Aalu ki Subzi

Bedmi Poori and aalu is subzi is a delish brunch main. My masi and mother both have diabetes hence the idea of this dish is only for one day in a year or so. Since I was visiting them, I asked the good people at Blogadda to send the oil to their address. Ideally this dish from Uttar Pradesh is a dal stufffed poori and dubki aalu. I added my twist to it by making the poori khasta and aalu more balanced than the tomato and oil soaked street food cousin. โ€œIโ€™m creating a dish using Fortune Vivo Diabetes-Care Oil…

Mah ki Dal- Without cream

Mah ki Dal- Without cream

Mah ki dal is a mix whole urad dal [skin and all], rajma and chana dal. It is a lovely concoction which goes well with parathas or rice. It is of a thicker consistency and I love to take it right on the plate and dig in. Frankly I don’t find a difference between this and Amritsari dal. ๐Ÿ™‚ This punjabi dal calls for cream/malai but I have found a hack which allows me to do away with the unnecessary heaviness. The hack I am talking about it 2 day old refrigerated milk. I keep a cup of milk far…

Kobi-Gajar-Jowar na Muthia

Kobi-Gajar-Jowar na Muthia

Muthias come is a lot of forms, deep fried, steamed, steamed or steamed and stir fried. They are a power house of whole grains, vegetables and are sturdy health wise. I have found a super simple way to make a keep muthia’s base ready to use. Once it is available, it takes almost 10 minutes to assemble dinner/snack. I used Moong dal, tuver dal, cracked wheat and chana dal as the base. To this I keep adding flours like jowar, bajra, ragi etc to make the muthias. Keep the lentils and kansaar mix as a ready to use. I always…

Tuvero Dhokli

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. ๐Ÿ™‚ 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.

Brown Rice Lemon Rice

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…

Misal Pav or Spicy Lentil Sprout Stew

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.

Moong Dal with lauki

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.

Vegetable Layer Rice

Vegetable Layer Rice

Oh I am so proud of whatย I churned out today for lunch ๐Ÿ™‚ We are having a pot luck and I offered to make the main.