The Sweet Potato with Fenugreek Leaves is a nutritious combination of two superfoods. Sweet potato is a good substitute for potatoes. They are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. Whereas, Fenugreek is used to improve metabolism in addition to using it to regulate blood sugar levels.
Ingredients: Fenugreek Leaves – 250 gms Sweet potato – 3 medium size Finely chopped garlic – 4 Finely chopped green chilly – 2 Mustard oil – 1 tbsp Cumin – 1 tsp Juice of 1/2 lemon
Spices: Kitchen King Masala – 1 tsp Turmeric – 1/2 tsp Coriander powder – 1 tsp Salt to taste
Pomegranate for garnishing – 1/4 cup
Boil one cup of water and add chopped methi leaves with little salt. Boil water for 10 minutes on a medium-high flame.
After 10 minutes switch off the gas and drain the water. Keep boiled methi leaves in a colander and keep it aside.
Peel the sweet potatoes and cut them into cubes. Boil 1 cup of water in a pan and add sweet potato cubes and cook for 8 minutes on high flame. After 8 minutes strain potato and keep them aside. (Do not overcook the sweet potatoes)
Heat the mustard oil in a deep non-stick pan, add the cumin seeds and when the seeds crackle, add the garlic, chopped green chilies. Saute on a medium flame for 30 seconds.
Add all spices and boiled sweet potatoes. Mix gently and cook on a medium flame for 5 minutes while stirring occasionally.
Now add boiled and chopped fenugreek leaves. Mix well and cooks on a medium flame for 5 minutes while stirring occasionally.
Switch off the flame and add lemon juice. Mix them well.
Garnish with Pomegranate and serve hot with chapati or paratha.
Oats are commonly eaten for breakfast as oatmeal, which is made by boiling oats in water or milk. Oatmeal is often referred to as porridge. Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. Oats are hailed as one of the easiest to use ingredients.
Oats are a vegan super staple due to all the great ways you can enjoy them. They help thicken gravies, work as healthy substitutes for refined flours and grains. You can add oats flour to whole wheat flour and make whole wheat oats chapati or paratha.
There’s no more efficient of a way to add oats to your breakfast smoothie for a delicious and nutritious start to your day. You can also bake cakes with oats flour. You can replace oats flour with whole wheat or all-purpose flour in baking. Recently, I baked amazing, super delicious Oats Chocolate Brownies with the combination of Old Fashioned Oats and Quick Cooking Oats.
Types of Oats – Quick cooking oats and Old fashioned oats
Quick cooking oats are rolled oats that have been coarsely chopped. Breaking them down into smaller pieces enables them to cook more quickly. They are the saving grace of a hectic, time-crunched morning, they’re also more processed.
Old fashioned oats are rolled whole-grain oat kernels. In quick cooking oats, on the other hand, the oat kernel is first cut into smaller pieces before being rolled. This makes it much easier for quick oats to absorb water than an old fashioned oat. You can visibly see the size difference.
How to makeHomemade Oats Flour :
Oat flour is the simplest flour to make at home, quick cooking or old fashioned oats and your high speed blender or food processor. Its done !!!!
You will need –
Oats – 1 cup ( Old Fashioned Oats, Quick Cooking Oats. You can choose any one)
To make a oats flour, dry roast the oats on a slow flame till it turns crisp for 2 minutes. The oat flakes are toasted to remove moisture and make the oats shelf stable.
Stir frequently and avoid burning the oats as it can give a very off taste.
Transfer roasted oats to another plate and let it cool completely.
Now blend in a grinder into a fine powder.
How to store Oats Flour? Keep it in a cool, dry place in an airtight container. Oats flour lasts for about 4 months in the cabinet and 6 months in the refrigerator.
Greek yogurt is another excellent source of protein to eat in the morning. It is also rich in calcium, contains probiotics that help support a healthy gut and immune system.
This green greek yogurt energy bowl is packed with fruits and vegetable that give you plenty of energy to help you power through the day. It has cucumber, avocado (My favorite), kiwi (with skin), mung bean sprouts topped with roasted pumpkin seeds and dried coriander leaves.
Kiwi is one my favourite fruits. The kiwifruit skin is completely edible and makes this nutrient-dense fruit even more nutritious. A recent study shows that eating the skin triples the fiber intake compared to merely eating the flesh and by not peeling the skin, you preserve much of the vitamin C content as well.
Greek Yogurt Breakfast Bowl | Morning Yogurt Protein Rich Bowl | Green Greek Yogurt Bowl
Ingredients : Serving 2
Plain greek yogurt – 1 cup Toppings – Chopped cucumber – 1/2 cup Ripe Avocado – 1 Kiwi (chopped ) – 1 Mung bean sprouts – 1/2 cup Roasted pumpkin seeds – 1/4 cup Dried coriander leaves powder – 1/2 tsp
Place Greek Yogurt in Bowl.
Top all above ingredients and enjoy healthy breakfast.
Namakpara is an Indian traditional snack enjoyed with a cup of tea. Namak Para or Namak Pare are pastry like crunchy snack lightly seasoned with carom seeds. It is made in various shapes but mostly in long sticks.
Earlier I made namakpara in a shape of cashews. I gave them the shape of Cashews (Kaju) with help of small round cookie cutter. This time I tried with another shapes – star, heart, flower. It is an easy snack. It can be made in a big batch and stored in airtight container for quite a long time.
Maida – 1 cup Carom seeds or ajwain – 1/2 tsp Rava or sooji – 2 tbsp Water – 1/4 cup Ghee – 2 tbsp Salt to taste
Oil for deep frying
Mix ghee and rava in 1 cup of flour. Rub well till all flour is coated with ghee. Add a little water at a time and form a stiff dough.
It needs to be stiffer than chapati dough. Rub a little Oil/Ghee on the dough ball, cover and allow to rest for an hour.
For making namakpara – Grease the rolling surface and the rolling pin. Roll out the dough into an around shape and it should be thicker than roti.
Using a cookie cutter start pressing into the dough.
Separate the pieces and keep on making namakpara using a different cookie cutter.
Fry these in oil until they turn a golden color.
Allow them to cool down completely and store in an airtight container.
Prepare the best and easy, quick and delicious Vanilla Sponge Cake with milk powder. It has a rich flavor of milk powder with the wholesome goodness of whole wheat flour. Sprinkled some sunflower, melon, sesame seeds for the crunchiness and healthy tea time treat is ready.
I baked this cake for a tea party at my friend Handan Yildirim’s house, my friend from Turkey. She is an amazing cook and also an amazing host. I will definitely learn some Turkish cuisine from her.
In this cake recipe, I used milk powder, milk when dehydrated by evaporation, is called milk powder. Milk powder is very easy to store and has a long shelf life. It is a great substitute for whole milk in many recipes.
Ingredients : Whole Wheat Flour – 1 cup Milk powder – 1/2 cup Oil – 1/4 cup Milk – 3/4 cup Powdered white sugar – 1/2 cup Baking powder – 1/2 tsp Baking soda – 1/4 tsp Vanilla essence – 1 tsp Mix seeds (Sunflower, flax seeds, melon and sesame seeds each 1 tbsp) – 1/4 cup A pinch of salt
Dry Ingredients – Sieve whole wheat flour, milk powder, baking soda and baking powder, salt together. Keep it aside.
Wet Ingredients – Mix sugar, oil and milk, vanilla essence in a grinder until smooth.
Mix both dry and wet mixtures. Mix them well and make a smooth batter.
Put batter into a greased pan. Sprinkle 1/4 cup of mixed seeds over prepared cake batter and with help of a spatula press gently.
Tab the cake pan on a countertop to release any large air bubbles. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Adjust sugar according to your taste.
You can also use brown sugar instead of white sugar.
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of milk.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Pressure Cooker Method: Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
Baking Tin should be made of Aluminium.
If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
No gasket and whistle are needed. Remove them before baking.
Don’t add water to the pressure cooker.
How to Bake In A Pressure Cooker?
Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
Parathas, stuffed or plain, both are a real delight and can be eaten any time of the day. Vegetable parathas made with whole wheat flour are, in fact, a healthy breakfast meal to kickstart your day as they are rich in protein, fibre, healthy carbs and other essential nutrients. This stuffed sprouts paneer paratha is easy to make and filled with nutrients. I enjoyed this yummy paratha with Sesame Chutney.
It’s yummy and easy breakfast recipe with lots of goodness. Beetroot is my favorite vegetable and I always try to add beetroot in my daily diet. The easiest way to eat beetroot is mix with whole wheat flour and make rotis or parathas. For this healthy paratha, I used very less oil for roasting and for stuffing. I used boiled sprouts, crumbled paneer with onions.
Sprouts are a powerhouse of protein and dietary fiber, it’s a perfect breakfast or lunch option. They are packed with loads of fibre and are virtually fat-free. The green moong dal sprouts contain a greater concentration of nutrients like Vitamin E, potassium, iron, phytochemicals, antioxidants, bioflavonoids, and protein. They also contain other nutrients like folic acid, zinc, niacin, riboflavin, copper and magnesium which are very good for hair.
For Dough: Whole wheat flour – 1 cup Boiled and puree beetroot – 1 Oil – 1 tsp Warm Water as needed
For Stuffing: Green moong sprouts – 1 cup Onion -2 Crumbled paneer – 1 cup Finely chopped green chili – 2 Few finely chopped coriander leaves Red chili powder – 1/2 tsp Turmeric – 1/2 tsp Coriander powder – 1 tsp Pav bhaji masala – 1 tsp Oil – 1 tbsp Cumin seeds – 1 tsp Salt to taste
Oil for roasting
Boil one medium size beetroot in a pressure cooker and allow to cool down completely. Then peel the boiled beetroot and cut boiled beetroot into small cubes. Grind them into puree. It yields 1/2 cup of beetroot puree.
Mix all dough ingredients and make a soft dough. Keep it aside (covered).
Boil sprouts with 1 cup of water in a saucepan for 5 minutes on medium flame. After 5 minutes strain boiled sprouts and let it cool completely.
Then coarsely grind boiled sprouts along with green chili.
Now put oil in a nonstick pan and add cumin seeds. Allow it to crackle. Then add coarsely ground sprouts & green chili mixture with turmeric, coriander powder, pav bhaji masala, red chilli powder. Cook for 10 minutes on low flame until mixture is dry.
Take out the prepared mixture on a plate and let it cool completely. Now add finely chopped onions (coarsely grind onions and squeezed its water), crumbled paneer. Add chopped coriander leaves and mix them well.
For making parathas:
Make small balls from the dough, roll them and place the stuffing on one of the rolled parathas.
Roll gently and sprinkle flour as required while rolling.
Heat tava and let it become hot. Place the paratha on the hot tava.
Roast from both the sides till golden with a little oil.
This easy and delicious raspberry jam recipe has an intense flavor that requires no pectin. Store bought jams are made with the addition of pectin for thickening, but this jam can be made with just fresh fruit, sugar and lemon juice. Instead of store brought pectin, I used natural pectin. Pectin is a naturally occurring substance found in berries, apples and other fruit. When heated together with sugar, it causes a thickening that is characteristic of jams and jellies.
Apples are an excellent source of pectin. Apples contain a particularly high amount of pectin which helps jam to set. Pectin is available in the skin and pulp of fresh apples. Granny Smiths (Green apples) have more pectin than red apple.
The color of this tasty jam is a very vibrant red color – Thanks to fresh raspberries. The vibrant red-colored, exquisite and delicate raspberry is a powerhouse of innumerable health benefits. The fruit which is a rich source of nutrients, minerals, and vitamins, when included in your daily diet can help lower risk of cancer, repair skin tissues, aids in cell regeneration of the skin, bones, ligaments and blood vessels.
Ingredients: Raspberry – 250 gms Granny Smiths Apple – 1 Sugar – 1/2 cup Juice of one lemon
Cut apple into small pieces (with skin) and put pieces into a blender. Make a smooth puree.
Transfer apple puree in a non-stick deep pan and cook it for 5 minutes on low medium flame stirring continuously.
Now add raspberry with sugar in a saucepan. Let it boiled over medium heat until thick.
Once jam starts to thickens switch off the flame and add lemon juice. Mix it well and cook for a minute.
Allow jam to cool down completely. Then store in sterilized glass jar.
Enjoy jam with hot parathas or with vanilla ice cream..
Lift jam with a spatula and pour jam, it should flow together and not in drops.
Pour a few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
Allow jam to cool completely. Then store in a clean and dry glass jar.
Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 1 month.