This Minty Oats Vegetable soup is one of the easiest recipes to put together for a quick breakfast or even as a dinner option. It is a Fibre rich soup which is not only filling, but also delicious, healthy and nourishing.
3 tbsp quick cooking rolled oats
2 tbsp chopped carrot
2 tbsp chopped cabbage
1 tbsp chopped mint leaves
½ tsp chopped green chillies
½ tsp chopped garlic (lehsun)
½ tsp chopped ginger (adrak)
½ tsp oil
½ tsp soy sauce
Salt (As per taste)
Turmeric ( 1/4th tsp)
2 tsp lemon juice
Sprig of Mint
1 tsp of roasted Pumpkin,
1 tsp of roasted Sunflower seeds and
1 tsp of roasted Sesame seeds
Dry roast the Oats on medium high flame for 1-2 minutes.
Heat the oil in a deep non stick pan. Then add in chopped green chillies, garlic and ginger and saute on a medium flame for a few seconds.
Follow this by adding in the chopped carrots, cabbage (and any other vegetable of your choice) and saute on a medium flame for 1-2 minutes till cooked.
Add the oats, saute them for another 1-2 minutes.
Add the soy sauce, mix well and bring to a boil.
Finally add the spices (Salt, turmeric and any other spice and herbs of your choice), lemon juice and mint leaves, mix well and continue to cook for 1 minute.
Serve immediately and garnish with a sprig of mint and tbsp of mixed seeds on top.
Intermittent fasting is also called “alternate day fasting” or “intermittent energy restriction.” It is the process of fasting and feasting alternately. It consists of eating very little or nothing at all on certain days of the week or times of the day.
What is Intermittent Fasting?
‘Intermittent fasting’ involves alternating cycles of eating and fasting without specifying which types of foods can be eaten on non-fasting days. A person’s intake is often limited to non-calorific fluids such as water, tea, coffee, and diet drinks, or it may allow a very restricted amount of daily calories on a fasting diet. Intermittent fasting became popular over the past decade, but many people are still confused about what fasting entails. Intermittent fasting involves a short period of not eating followed by a period of eating freely. Fasting does not equate to starvation, and with all intermittent fasting regimens, get to eat every day.
Intermittent fasting is in trend and type of eating pattern in which we have to practice to limit the food intake in a way, that cycles between defined periods of fasting and non-fasting. Intermittent fasting is a type of eating with restricted calorie consumption or the use of reserved calories as fuel for the body. It is the type of fasting restrictive diet and thus it is categorized under FAD Diet.
During periods of fasting, it’s important to consume lots of protein. Consuming at least 50 grams of protein on a fast day will help keep hunger at bay and muscle mass high. Examples of high protein fast day meals include shakes with lots of Greek yogurts, fruits, and veggies, or a large salad with lean meat, eggs, legumes or nuts. Intermittent fasting regimens involve periods of not eating followed by a period of eating freely. It is important to consume protein during periods of fasting. Intermittent fasting can be an effective way to achieve healthy body weight.
Types of intermittent fasting
There is more than one way to implement intermittent fasting, and different methods will produce different results.
A 20-hour fast every day. This fast ends with one big meal each evening. During the 20 hour fasting period, raw fruits, vegetables, and some lean protein are allowed.
The 5:2 system. In this method, fasting is done any two non-consecutive days of the week. On fasting days, either one can consume nothing at all or limits to 500-600 calories. On the other 5 days of the week, eating isn’t restricted.
The Eat-Stop-Eat diet. This is a variation of the 6:1 diet which can include two 24-hour fasts per week; this involves fasting for 24 hours, once or twice a week, for example by not eating from dinner one day until dinner the next day.
The 16:8 diet. This is a type of fasting for 16 hours per day by consuming all meals within an eight-hour window. Also called the Lean-gains protocol, it involves skipping breakfast and restricting the daily eating period to 8 hours, such as 1–9 p.m. Then fasting for 16 hours in between.
Extended overnight fast. In this version just lengthen overnight fast to last 14 hours. In other words, to fit regular meals into a span of 10 hours and fast for 14 hours overnight. This way most of the fast occurs while sleeping – painless.
Alternate day fasting. This consists of eating regularly one day, 20% of your normal intake the next (about 400 calories), and repeating that pattern continuously.
The most researched intermittent fasting methods are included and explained:
1. Lean-gains Daily Intermittent Fasting:
It is a 16–hour fast followed by an 8–hour eating period. Lean-gains intermittent fasting is done every day, so it becomes very easy to get into the habit of eating on this schedule. This is a great method for achieving and maintaining a lean physique.
HOW TO DO IT:
Fast for 16 hours every day (about 8 hours of the fast will take place while sleeping).
Eat the first meal of the day after the 16-hour fast.
After 8 hours first meal, start another 16-hour fast.
It does not matter when to start the 8-hour feeding period.
2. Weekly Intermittent Fasting
If one is looking to bulk up or keep weight on, then this is a great option. Since this is only cutting out two meals per week and can enjoy many physiological benefits of fasting without losing weight.
HOW TO DO IT:
Fast for 24 hours every week (about 8 hours of the fast will take place while sleeping).
In this example, lunch on Monday is the last meal of the day. Then fast until lunch on Tuesday.
3. Alternate Day Intermittent Fasting (Fast for alternating 24-hour periods)
This style of intermittent fasting is often used in research studies, but, it isn’t very popular in the real world.
HOW TO DO IT:
Every other evening starts a 24-hour fast (about 8 hours of the fast will take place while sleeping). In the example below, would finish the dinner and begin a 24-hour fast on Monday at 8 pm.
Break the fast and start a 24-hour feeding period every other evening. For example, one can start fasting on Monday at 8 pm and eat the next meal on Tuesday at 8 pm.
Ideally, the alternate day intermittent fasting schedule should allow eating at least one meal a day.
Fed and Fasted
There are some true benefits of fasting and some dangers, and some claims are not backed up by science.
Based on studies over the past two years from the National Institutes of Health and the American Journal of Clinical Nutrition, fasting can have positive benefits when done correctly. Scientists are still researching the topic, but so far there is good news. Intermittent fasting has a link to decreases in weight, LDL cholesterol, triglycerides, and inflammation. Diabetes, heart disease, and blood sugar levels are generally low in people who fast. Fasting wasn’t linked to significant fatigue or mental impairments either.
Fasting every other day, or going for too long without food may lead to serious starvation-like effects such as heart and organ damage and muscle loss. People also stayed hungry while they fasted, no matter how long they kept up the diet.
Changes that take place during Fasting
Human Growth Hormone (HGH): The levels of growth hormone skyrocket, increasing as much as 5 -fold. This has benefits for fat loss and muscle gain.
Insulin: Insulin sensitivity improves and levels of insulin drop dramatically. Lower insulin levels make stored body fat more accessible.
Cellular repair: When fasted, cells initiate cellular repair processes. This includes autophagy, where cells digest and remove old and dysfunctional proteins that build up inside cells.
Gene expression: There are changes in the function of genes related to longevity and protection against disease. These changes in hormone levels, cell function, and gene expression are responsible for the health benefits of intermittent fasting.
Fasting is an effective way of achieving a healthy body weight.
In a recent year-long study, adults with obesity lost 6% of body weight (approximately 13 pounds) and maintained this weight loss with alternate-day fasting. Studies also support the use of 5:2 and 16:8 for weight loss. After 3-6 months of 5:2 or 16:8, people with obesity decreased body weight by 3 – 7% (8 -15 pounds).
Intermittent fasting can also help reduce the risk of developing heart disease and diabetes. Recent evidence shows that fasting can lower “bad” LDL cholesterol by up 15%, triglycerides by up to 25%, and raise “good” HDL cholesterol by up to 10%. Blood pressure also decreases by 5 -10 mm Hg with various fasting regimens. Reductions in diabetes risk have also been observed during periods of fasting. For instance, intermittent fasting has been shown to lower blood glucose, insulin, and improve insulin sensitivity in people with obesity and pre-diabetes. Reduction in risk for heart disease and diabetes can be attributed to weight loss associated with intermittent fasting.
Researches On Intermittent Fasting
More recently, it’s been shown that intermittent fasting may help slow aging and extend lifespan. In a very recent study conducted at Harvard University, fasting was shown to help keep certain cell components in a “youthful” state, which may in turn improve life expectancy.
More and more scientific evidence shows that fasting is a great way to lower chronic disease risk, slow aging, and achieve healthy body weight.
The Benefits of Intermittent Fasting
Fasting simplifies our day by reducing the number of meals you have to prepare.
Intermittent fasting helps to live longer. Scientists have known for a long time that restricting calories can lengthen life. Intermittent fasting activates many of the same mechanisms for extending life as calorie restriction.
Intermittent fasting may reduce the risk of cancer. A small amount of medical research has indicated that fasting might be helpful in the fight against cancer.
Fasting can help to get lean. Fasting puts the body in a fat-burning state that is rarely reached while following a normal eating schedule.
Intermittent fasting is much easier than traditional diets. The reason most diets fail is that we don’t follow the diet over the long term. Fasting is a weight loss method that is remarkably easy to stick to long-term.
Hunger is the main side effect of intermittent fasting. One may also feel weak and our brain may not perform well. This may only be temporary, as it can take some time for our body to adapt to the new meal schedule. If we have a medical condition, we should consult with the doctor before trying intermittent fasting. Intermittent fasting has an outstanding safety profile. There is nothing dangerous about not eating for a while if one is healthy and well-nourished.
Avoid Intermittent Fasting, if you have these problems:
People with type 1 diabetes or women who are pregnant or nursing should not try these diets. Children should not try fasting as it may impede their growth. Keep in mind that intermittent fasting is just one option for weight loss. While some people may find fasting easier to stick to than daily calorie restriction, others may not. All in all, people should choose a diet that they can easily incorporate into their lifestyle and stick to long-term.
There is quite a lot of contrasting findings of intermittent fasting, but the one common message is that more evidence to examine the effects of this method; in particular longer-term human studies. However, current research indicates that intermittent fasting can be an effective method to promote weight loss, so this may be worth considering for some individuals while weighing up the pros and cons of intermittent fasting as discussed in this article.
COMMON ARGUMENTS FOR FASTING DIETS
Our ancestors would have had periods of fasting depending on food availability.
Some people prefer an ‘all or nothing approach when trying to restrict calories for weight loss compared to a ‘moderation’ approach.
Promoters of intermittent fasting report a host of long-term health benefits, such as increased longevity, improved metabolic health, improved weight loss, and a reduction in diseases, e.g. heart disease and Type 2 diabetes.
COMMON ARGUMENTS AGAINST FASTING DIET
May lead to tiredness, headaches, lack of concentration, and poor mood.
May be dangerous if unsupervised by a medical professional depending on the person’s age, medical history, and lifestyle.
Not a very balanced approach, potential to interfere with metabolic rate.
There was an overall lack of evidence and no significant differences in outcomes found between more moderate daily restriction and this extreme fasting approach.
Frequently Asked Questions
Here are some answers to the most common questions about intermittent fasting.
Can I Drink Liquids during the Fast?
Yes. Water, Coffee, tea, and other non-caloric beverages are fine to drink during Intermittent fasting. Try to avoid sugar in your coffee. Small amounts of milk or cream will be okay. Coffee can be particularly beneficial during a fast, as it can blunt hunger.
Isn’t It Unhealthy to Skip Breakfast?
No. The problem is that most stereotypical breakfast skippers have unhealthy lifestyles. You make sure to eat healthy food for the rest of the day then the practice will be perfectly healthy.
Can I Take Supplements While Fasting?
Yes. However, keep in mind that some supplements like fat-soluble vitamins may work better when taken with meals.
Can I Work out while Fasted?
Yes, fasted workouts are fine. Some people recommend taking branched-chain amino acids (BCAAs) before a fasted workout.
Will Fasting Cause Muscle Loss?
All weight loss methods can cause muscle loss, which is why it’s important to lift weights and keep your protein intake high. One study showed that intermittent fasting causes less muscle loss than regular calorie restriction.
Should Kids Fast?
It will be better if you don’t allow our children to do fasting.
Ash gourd is commonly considered a vegetable, which is used in cooking a variety of staple Indian dishes such as kootu, curry, sabzi, and dal, besides sweets and candies called petha. The therapeutic and remedial traits offered by the vegetable, as well as ash gourd seeds and leaves are extensive. Ash gourd supplies plenty of nutrition, being inherently high on water content providing a cooling effect on the body, having zero cholesterol thereby augmenting heart health and abounding in a plethora of vitamins and minerals to facilitate key metabolic functions in the body. Ash Gourd may help improve digestion and help to lose weight effectively. It also a rich source of soluble fiber, which decreases the digestion process and makes you feel fuller for a longer period of time. Moreover, the roots and juice of ash gourd also have applications in skin and hair care.
This remarkable natural wonder, which belongs to the cucumber and squash family, like snake gourd, also provides valuable curative properties for conditions such as fever, jaundice, and diabetes. This is owing to its noteworthy antioxidant and anti-inflammatory qualities, due to the presence of beneficial plant compounds like flavonoids and carotenoids. In addition, the juice of ash gourd also heals hair and scalp disorders like dandruff and bald patches.
Ash gourd – 200 g
Lemon 3 – 4 drops
Rock salt – ¼ tsp
Roasted jeera powder/ Black pepper powder – ¼ tsp
Water- as required
Cut, peel and chop the ash gourd.
Add ash gourd with water as required in a mixer/ juicer and blend to a smooth puree.
Strain the puree.
Add lemon juice, salt and roasted jeera powder/ black pepper powder
Seeds are small mighty kernels that are super-nutritious. They are also known as a powerhouse of nutrients and daily consumption provides a myriad list of health benefits. They contain all the starting materials necessary to develop into complex plants. These contain an ample amount of fibre, healthy monounsaturated fats, polyunsaturated fats, vitamins, minerals, and antioxidants present in them. They are extremely versatile when incorporated into any recipe. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol, and blood pressure. They can help you to lose weight while providing you with enough energy for the whole day.
Do you need more Energy but want to loseweight? Do you want to Stay Healthy? Follow this Article for that!
This article will describe the nutritional content and health benefits of the healthiest seeds you can eat.
Let’s have a look at some of the available Seeds which provide potential health benefits.
Note – These Seeds need to be incorporated into a well-balanced healthy diet in combination with lifestyle changes for them to work optimally.
The chia seed has stolen the limelight lately on the supermarket red carpet, showing up in everything from energy bars to cereals to beverages. Chia comes from a desert plant in Mexico called Salvia hispanica. Rich sources of omega-3 fatty acids, carbohydrates, protein, dietary fiber, antioxidants, and calcium. These tiny black and white seeds were used long ago by Mayan and Aztec cultures to boost energy. Chia seeds contain five times more calcium than milk, seven times more Vitamin C than oranges, three times more iron than spinach, twice the potassium content in Banana, and eight times more Omega 3 than Salmon.
High-quality protein, Boost Energy and Stamina, Controls hunger, Fights cervical and breast cancer, Good for heart health, Helps to treat Diabetes, Cleanses Colon, High in antioxidant, Helps to digest, Controls Hypertension, Builds muscle, and aids weight loss, Arthritis, Gets rid of Toxins, Reduce Inflammation, Promotes sound sleep, Hyperactivity disorder, Healthy skin, hair, nails.
Trigonella foenum-graecum (L), or fenugreek is an annual herb belonging to the family Papilionaceae and is cultivated throughout the country. Fenugreek is native to Eastern Europe and parts of Asia but now widely cultivated almost all over the world for its leaves and seeds. They are commonly used as leafy vegetables and condiments, respectively. The leaves and seeds of the plant are widely used as a spice in food preparations and as ingredients in traditional medicine. Fenugreek contains a specialized type of soluble fiber “Galactomannan” that slows the absorption of glucose in the intestine.
It has various potential pharmacological effects in modern medicine such as Antidiabetic, Antilipidemic, Antioxidant, Hypocholesterolemic, Hepatoprotective, anti-fungal, Anti-Inflammatory, Antibacterial, Anticarcinogenic, Antiulcer, Antilithigenic, Neuroprotective Effects, Cures Skin Inflammation and Scars, Lose weight by suppressing appetite, Remedy for fever and Aids Digestion.
Fennel is traditionally used for medicinal and culinary purposes. The entire plant is valuable in the medicinal industry and its enlarged base is used as a vegetable. Its leaves are used for culinary purposes and its seeds as a spice and essential oil extraction. Fennel is a versatile ingredient in cooking because it can be used as an herb, spice, or vegetable. The aromatic and flavorful herb comes with a rich array of nutrients including Vitamin A, B6, C, and minerals like calcium, iron, zinc, manganese. Fennel is super high in dietary fiber, covering more than 25 percent of your daily value. Potassium, which is crucial in maintaining low blood pressure. Fennel seeds are a storehouse of antioxidants and volatile oils.
Acts as Diuretics and detoxifies the blood, relieves hemorrhoids, Aromatic quality relaxes blood vessels. Helps to get rid of intestinal worms, acts as a mouth freshener, anti-aging, prevents hair fall, antiseptic, anti-oxidant rich. Prevents eye disorders, reduces weight, relief from common cold and cough, promotes proper bowel movement, improves bone strength and development, relieves the menstrual problem.
Flaxseeds provides medicinal benefits. Rich in omega-3 fatty acids, dietary fiber, and lignans (beneficial plant compounds). Recent studies show flaxseeds may help reduce belly fat and lower your risk of heart disease, cancer, stroke, and diabetes. Flaxseeds are widely available in products such as frozen waffles, cereals, and meatless meal products. Rich in antioxidants, Vitamins B, Magnesium, potassium, manganese, phosphorous, iron, copper, high in dietary fibre.
Flax seeds are beneficial who have problems with gas, it helps with eliminating gas. High in omega- 3, Potent anti-inflammatory, Fires up metabolism, Burns fat, aids in constipation, pulls debris out of the bowels, lowers cholesterol, lowers blood pressure, controls blood sugar, help to keep hunger at bay, which may aid weight control, rich in lignans which may reduce cancer, phytoestrogens that protect against cancer, anti-viral, anti-bacterial. Flaxseed have potential health benefits. such as in reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, and osteoporosis, autoimmune and neurological disorders. Flax protein helps in the prevention and treatment of heart disease and in supporting the immune system.
The pumpkin plant, along with its seeds use in the traditional medicine of many countries, including India, Mexico, Canada, the United States, China, and Europe. Subtly sweet and nutty with a somewhat chewy texture, pumpkin seeds are lower in fat than other seeds and offer essential minerals like iron, zinc, magnesium, and potassium. Great source of Vitamin B, E, and K. Pumpkin seeds also contain protective compounds called phytosterols, which likely contribute to their known prostate and heart health benefits. Pumpkin seeds contain with L- tryptophan, the relaxing amino acids. The only seeds that are alkaline-forming. 100 g seeds provide 30 g of protein. Raw pumpkin seeds are essential. They are rich in antioxidants, anti-inflammatory properties, and Omega 3 fatty acids.
Raw pumpkin seeds are essential for skin health and wound healing and promote good prostate health and offer anti-inflammatory and cholesterol-lowering benefits. Helps in reducing the levels of LDL cholesterol, inflammation for arthritis, blood pressure, boosting immunity, maintain sugar level, prevent kidney stone formation. Good for prostate health, liver functioning, gallbladder, disabilities of learning, inflammation, cancer management and Promote good sleep, lowers depression, preventing kidney stone formation, natural protector against osteoporosis, and inhibition of parasites.
Small but mighty, sunflower seeds are an excellent source of protein, iron, folate, zinc, dietary fiber, and vitamin E. In fact, sunflower seeds are the best whole-food source of vitamin E, a nutrient that may slow the effects of aging boosts the immune system, and an excellent source of Selenium, Magnesium, and Zinc. Sunflower is good for its oil and protein content. Proteins present in sunflower seeds have favorable amino acid distribution and, in addition, tocopherols, minerals, and vitamins are provided in substantial amounts.
Gives relief from muscle cramp, reducing blood pressure and treating migraine, treating thyroid health, phytosterol which helps in lowering blood cholesterol level, treating inflammatory conditions like Arthritis, improves bones, improves skin, Antioxidants, Assist nerves, Prevents anemia, assist heart health, eases arthritic pain, control cell damage, assist cancer prevention.
Sesame (Sesamum indicum L.) seeds grow in tropical regions throughout the world since prehistoric times. Sesamol and sesaminol are phenolic anti-oxidants. Together, these compounds help stave off harmful free radicals from the body. Sesame seeds are a very good source of dietary proteins with fine-quality amino acids that are essential for growth, especially in children. Just 100 g of seeds provide about 18 g of protein (32% of daily-recommended values). Sesame is amongst the seeds rich in quality vitamins and minerals. They are very good sources of B-complex vitamins such as niacin, folic acid, thiamin (vitamin B1), pyridoxine (vitamin B6), and riboflavin. These provide calcium, iron, magnesium, phosphorus, zinc, B vitamins, and dietary fiber.
Promotes bone health and prevents Osteoporosis, and also helps to prevents tooth decay, halitosis, bleeding gums, dry throat, fight free radicals, prevent hangover, anticancer, anti-depressant, anti-inflammatory, lowers blood pressure, and also reduces the risk of cardiovascular diseases and hypertension, reduces signs of premature aging and strength muscle, tissue and hair, Beneficial in protecting DNA from harmful effects of radiation caused by chemotherapy and radiopathy, facilitates digestion and prevents constipation, solution for anemia, good for oral health, lowers cholesterol, prevents wrinkles, good for eye health, improves respiratory health.
Frequently Asked Questions
How to use seeds?
Eaten Sunflower seeds or pumpkin kernels as a snack by themselves, either raw or dry-fried.
Dry-fry seeds in a pan to bring out their flavor. Take them off the heat once they start to color as they will continue cooking for a little while. When you dry-fry seeds, the heat will affect the oils, so it is advisable to heat only the amount you are going to use straight away. If kept, dry-fried seeds will quickly go rancid.
Use as a garnish or mixed through salads to add texture and flavor,
Add them to muesli or other cereals.
Use in bread and baking, either whole or ground.
Add ground flaxseeds (also called linseeds) or chia seeds to smoothies to add fibre, texture, and flavor.
How to eat? How it will be more effective?
Seeds represent life and many seeds are edible and eat raw when exposed to heat. They often produce toxic substances, and vitamins, minerals, and essential oils. By roasting the seed, its classification ranges from live food to dead food. There is no seed on the ground that can withstand roasting or heat treatment without destroying its nutritional components. Always remember – we should eat the seeds in their natural form, ie raw. Add them to other foods, but we should avoid those roasted or dipped in chocolate and the like.
How Food&wellness will help you?
For proper guidance and result, you should join the program of Food & Wellness. This program gives you a personalized diet plan that includes the kinds and amounts of seeds that you need to eat to have a healthy lifestyle. Food & Wellness will always guide you regarding every issue you face and it will be taken care of by our Dietitians.
1. Heat ½ tsp oil in a nonstick pan. Sauté sausages for 1-2 minutes till light golden. Remove from heat. Cut diagonally into slices or keep it longitudinal.
3. Boil 2 cups water with ½ tsp salt
4. Pat dry vegetables on a clean kitchen towel. Slice baby corns diagonally, cut each mushroom into 4 pcs.
5. Mix sausages, mushrooms, baby corns, capsicums
6. Mix all the ingredients of the dressing with a whisk, till it gets thick
7. Pour the dressing over the salad mixture in the bowl. Mix well
– 1 tbsp. hung curd
– 1 tbsp. finely chopped red bell peppers deseeded or deseeded chopped tomato
– 1/2 cup finely chopped broccoli
– 1 tbsp. peas
– ½ green chili – deseeded & chopped
– 1/2tsp salt and black pepper
– 1/4tsp red chili flakes
1) Boil 1 cup water with ½ tsp salt
2) Mash peas with the hands.
3) Put the hung curd in a bowl. Add all other ingredients of the filling to the curd.
4) Cut the sides of slice, keep it flat on a rolling board. Press, applying gentle pressure with a rolling pin so that holes of the bread close.
5) Spread ½ tsp mustard on the slice.
6) Spread a layer of filling. Roll carefully. Seal end by applying some curd. Press well.
7) Brush milk on roll. Spread some carom seeds on a plate
8) At serving time, cover a wire rack of oven with foil. Grease foil lightly. Place the rolls. Grill for about 5 minutes till edges turn little golden. Serve immediately.
Here’s how to make one of the best and tastiest sauteed vegetables which are flavour packed, crisp and colourful! This rainbow coloured recipe is also enhanced with vegan protein such as the Tofu or one can even add any other source of protein like Paneer to enhance the nutritive value as well as the taste.
Ragi Dosa/Cheela/Pancake is a healthy and delicious breakfast recipe from South India which is made from Ragi (Finger Millet) flour. It is also known by the name of Nachni in Maharashtra, Mandua in Hindi, Ragulu in Telugu and Kezhvargu in Tamil. It is a nutrient dense grain and is referred to as a local superfood since it is a great source of calcium, iron and essential amino acids. This instant Ragi Dosa recipe is quick to make and can be served as a breakfast, lunch or even a dinner meal with homemade chutneys/ salsa/ pickle/ raita/ curd/ vegetable sabzi or curries.
40 g Ragi flour or sprouted ragi flour
1 tablespoon (10-15g) of Besan flour (gram flour)
2 teaspoons of finely chopped Onions
¼ teaspoon finely chopped Ginger
¼ teaspoon green chilli chopped
3–4 curry leaves chopped
1 tablespoon chopped coriander leaves (cilantro)
¼ teaspoon cumin seeds
A pinch of asafoetida (optional)
¼ cup buttermilk or 2 teaspoons of curd (yogurt) mixed in some water
¼ cup of water or add as required
Salt as required
1 tsp of Oil or Ghee
Add ragi flour and besan (gram flour) to a mixing bowl.
Add finely chopped onions, curry leaves, ginger, green chillies, coriander leaves, asafoetida, cumin seeds, and salt as per taste.
Then add buttermilk or curd and water to the mixing bowl.
Mix very well to a thin batter of pouring consistency.
Cover and let this batter rest aside for 15 to 20 minutes.
Cooking Ragi Dosa
For cooking the Ragi Dosa, heat a non stick tawa/skillet/pan on medium flame. Grease the pan well and wipe off any excess oil with a tissue. Make sure to mix the batter well before pouring.
When the pan is hot enough, pour the batter thin across the pan as you would do for a Rava dosa/Pancake
Then, gently spread the batter with the ladle.
Pour a teaspoon of oil on the top and sides of the dosa and let the base cook and become crisp until the sides begin to get separated from the pan.
Flip over and cook the other side as well. Cook till both the sides are crisp.
Serve ragi dosa or pancake hot with any chutney/pickle/curry.
Minestrone soup is a thick Italian soup, made with vegetables, the addition of pasta, noodles, or rice. Common ingredients include beans, onions, celery, carrots, and tomatoes. The food is a traditional dish in Italy. Milestone soup was traditionally made to use up leftover vegetables, so feel free to use any seasonal vegetables and greens. It can be used as detoxification and also helps to stimulate the purification of the liver and the entire body and a good source of multiple Vitamins and Minerals. Essentially, minestrone is a thick, hearty variety of vegetable soup. There is no set recipe for minestrone, since it can be usually made out of whatever vegetables are at one’s disposal. it can be vegetarian, contain meat, or contain an animal bone based stock (such as chicken stock)
Minestrone soup is a healthy and quick to make nutritious recipe, can be consumed in breakfast, lunch, dinner or as a snack item. always try to serve hot to enjoy the taste.
Onion 30 gm
Carrot – 50 gm
French Beans – 40 gm
Celery – 20 gm
Salt – 0.5 tsp
Black pepper – 0.5 tsp
Small macaroni – 100 gm
Kidney beans – 50 gm
Tomato – 100 gm
Garlic- 8 cloves
Oil – 20 ml
Chop onion, garlic, carrot, French beans, celery, and tomatoes.
Heat oil in a pan.
Add the chopped onions, garlic, carrot, French beans, and celery over a medium flame and cook until the vegetables soften and stir occasionally.
Then add vegetable stock, salt, pepper and bring it to boil and cook about for 10 minutes.
Add tomatoes and macaroni and peas; simmer for 15 to 20 minutes more.
Moong dal Cheela/Pancake is a healthy, delicious and quick to make recipe that can be consumed as a breakfast or snack item. It can be made with minimal ingredients and within minutes given, that the Moong dal is soaked overnight or for few hours before preparation. It can be served without any sides but it tastes best when served with homemade chutneys/pickle/curd/raita.
1/4 cup Moong Dal (whole or split with husk)
1 tablespoon Green Peas
1 tablespoon Water
2 teaspoons of finely chopped Onion
1/4 teaspoon of finely chopped Ginger
1/4 teaspoon of finely chopped Coriander leaves
Salt to taste
1/4 teaspoon of finely chopped Green Chili
1 teaspoon ghee or Oil
Wash and soak the moong dal for around 3-4 hours prior to making the batter.
Then take the soaked and drained moong dal, blend it in a mixer along with green chillies, green peas, ginger, using little water to make a thick paste.
In a bowl, add onion, coriander leaves, salt and the blended moong dal and peas paste.
Mix well and add water to make a thin dosa like batter. Remember to add water in small batches to get your desired consistency (Medium thick consistency)
Heat a large nonstick frying pan on medium-high heat. Add a little oil to coat the pan.
Pour a ladle full of batter when the pan is hot and flatten out until 1cm thick.
Pour a little oil on either side and cook until golden brown.
Flip and cook on the other side.
Serve hot with any Chutney/Pickle/Salsa/Curry
The Moong dal Cheela/Pancake can be stuffed with or topped with vegetables of your choice to make it more nutritionally balanced.
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Disclaimer: Food & Wellness does not claim to cure any disease. Results may vary from person to person, depending on each individual’s age, gender, genetics, disease condition (if any), surrounding environment, and lifestyle.
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