Brown rice and Urad dal or Black gram Dhokla:
Ingredients:
2 cups brown rice
1 cup black gram r urad dal
2 tsp green chilies-ginger paste
½ teaspoon Eno Fruit Salt
Tip: You can find this at any Indian grocery store. It’s primarily meant to fight indigestion.
Salt to taste
Tempering:
6-8 Curry leafs
2-3 teaspoons mustard seeds
½ cup finely chopped coriander leaves
1 tsp sesame seeds
Black pepper or red chili powder to sprinkle on the dhokla (optional)
Method:
Soak the brown rice and the dal (lentil) together for about 8 hours or overnight. Drain water and grind in the mixer make a paste.
Set aside for 2-6 hours to ferment.
(Two hours is ample time, however, the longer it ferments the more sour the taste you will get.)
Grease a dish with oil at least 2-3 inches high.
Add salt, ginger chili paste, and Eno and stir well. The dough should be bubbling and rising slightly.
Once the batter is prepared, pour it into the greased dish.
Carefully place the dish inside the boiling water, reduce to a simmer, and sprinkle some black pepper or chili powder on top.
Cover the pan with a lid, and let the dhokla steam at least 10-15 minutes or until a knife/toothpick inserted in the center comes out clean.
Remove; allow it to cool a little.
Heat the pan and add oil, add the mustard seeds, sesame seeds, curry leaves on hot pan.
Pour over the dhokla.
Sprinkle the coriander.
Serve warm alone or with some green coriander-mint chutney for some extra flavor.
Tip: This snack is very healthy because of its steamed and with brown rice.
Leftover Rice/Khichdi/Pulav/curd rice/any type of Rice based Recipe:
Sometimes we have left over rice which we never feel like eating again. Let’s play with the leftover stuff. We can call rice balls also. Its very healthy because there is no frying in it and I have used whole grain for the base. You can eat steam ball also.
Ingredients:
Rice base leftover 2 cups
Wheat grained flour (wheat crumbs) - 2 cup
TiP: It is not easy to get wheat crumbs so in the market you will get bansi suji or regular rava or you can use Oat also.
Use ENO -1/2 tsp I don’t use oil
Tip: Oil- 2 tbsp instead of use less oil (1tbsp) or no oil and
Yogurt- 3 tsp
Red chili powder- 1-2 tsp
Turmeric- 1 tsp
Sugar / jaggery- 2 tbsp
For seasoning
Mustard- 1 tsp
Cumin- 1 tsp
Asafetida- 1 tsp
Sesame seed – 2 tsp
Curry leave- 4-5
Oil- 2 tbsp
Lemon juice- 1 tbsp for dressing
Method:
Take the left over rice/khichdi in a big bowl. Add some wheat flour/bansi suji/ rava/ oat.
Add salt, jaggery, turmeric powder, chili powder and yogurt and ENO or oil.
Mix it well. Add water as necessary. You should be able to make long rolls out of it. (Tip: 3- 4 inches in length).
Divide dough into 7 -8 parts & make a long roll. Place all roll in preheated steamer for 15- 20 min. Cut roll in ½ inch.
Heat 2 tbsp oil in a small pan. Splutter mustard, cumin, sesame seed, curry leave and asafetida.
Pour over steamed muthia in pieces.
Garnish with coriander and lemon juice. Serve hot
Weight loss soup:
Ingredients:
1 cup chopped cabbage
½ cup chopped mushroom
½ cup chopped spring onion
½ cup cucumber puree
6-8 leaves basil
½ tsp parsley leaves
½ tsp ginger garlic paste
Salt to taste
½ tsp black pepper and/or chili flakes
½ tsp lemon juice
1 tsp olive oil
1 litter of water
Garnishing with cilantro leaves
Method:
Take a pan add oil in it. Make it little warm and add all the vegetables. Add water.
Bring the soup to a boil again. Add cucumber puree to it. Add some salt and pepper and chili flakes to taste and lemon juice. Chop the cilantro leaves. Garnish each with the chopped cilantro leaves. Serve the weight loss soup immediately.
Tip: You can drink hot/cold this soup. All the vegetables has cooling effect so you can enjoy this soup in summer. This soup is very good for weight loss. If you want to lose your weight faster so drink this soup every day before lunch and dinner.
