Thursday, August 23, 2012

Zucchini pasta

1 cup  Whole Wheat Pasta
1 Zucchini
1 Tomato (optional)
1/2 Onion
1 2 strings mint
1 or 2 strings Cilantro

first cook pasta with some salt in the water. Drain the water and save it.
In a skillet saute cooked pasta with some ground pepper and garam masala. Keep it a side.
Now add some oil to the skillet add chpped onion, zucchini, green chilli, mint and cilantro cook for a while grind it and add it to pasta and also add the drained water cook them together for a while add salt if necessary.

Thursday, August 9, 2012


Millet is actually a group of related plants that produce small pearl-like grains and not a single plant. Millet is low in essential amino acids and higher than most grains in fat content, 75 percent of which is heart-healthy polyunsaturated fat. Millet has been shown to be potentially beneficial in the management of diabetes.


Millet may make a good substitute for rice for some diabetics, according to Peter Belton, author of the book "Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential." Millet's high fiber content slows digestion and releases sugar into the bloodstream at a more even pace. This helps diabetics avoid dangerous spikes in blood sugar that lead to glucose spilling over into the urine, known as glucosuria. Millet also contains high quantities of methionine, an amino acid that is deficient in most grains, giving millet a valuable place in a vegetarian diet.

Researchers at the department of biological chemistry and food science, faculty of agriculture, Iwate University, Japan reported that a high-fat diet containing 20 percent millet protein for three weeks significantly decreased glucose and triglyceride levels and increased levels of adiponectin -- a substance secreted by fat cells that regulates appetite -- in laboratory animals. Millet also increased levels of high-density lipoprotein, HDL, the good form of cholesterol. The researchers concluded that millet may potentially be useful at managing insulin resistance and cardiovascular disease in Type 2 diabetes. The study was published in the February 2009 issue of the journal "Bioscience, Biotechnology and Biochemistry."

Insulin Resistance

Millet is featured among a list of healthy foods for its ability to decrease insulin resistance in the book "The 200 SuperFoods That Will Save Your Life" by registered dietitian Deborah A. Klein, M.S. Millet is also a good source of B vitamins your body uses to process carbohydrates. Millet contains substantial quantities of several minerals, including calcium, iron, potassium and magnesium. Klein notes that preliminary research has produced promising results for the potential of millet in treating Type 2 diabetes and cardiovascular disease.

Comparison Study

Millet produced the lowest post-prandial -- after a meal -- blood sugar levels in a study on the blood sugar and insulin effects of traditional Sudanese meals. Study participants with Type 2 diabetes ate meals of wheat, sorghum, millet and maize on six difference occasions with a 1-week interval. Two-hour postprandial blood sugar levels were lowest when participants ate a millet porridge. The study was conducted by the department of medical sciences, University Hospital, Uppsala, Sweden.


Saturday, July 14, 2012

Cracked Wheat Pongal

1cup Moong Dal (with skin)
1cup Cracked Wheat (called FADA)
1tsp Jeera
1tsp Pepper Corn
1/2 inch grated Ginger
2 Green Chilli
1strand Curry leaves

In a pressure cooker heat oil add jeera, ginger, curry leaves and green chilies for few seconds.
add washed cracked wheat and moong daland dry roast for a minute or two.
add 6 cups of water and pressure cook far 4 whistles

Wednesday, July 11, 2012

Celery Chutney

1            Head of Celery
1            Green chilli
1            Red chilli
2            Cloves of Garlic
1tbsp     Peanuts or 1tbsp of Channa dal
4            Almond
3-4        Strands of Cilantro
3-4        Curry Leaves

In a pan add some oil and fry peanuts and almond for few seconds then add curry leaves.
Now add both the chillies with pinch of salt saute for few seconds and add chopped celery along with garlic and cilantro. Allow it to cook on low flame till the celery changes color.
Now grind the entire mixture for a tasty healthy chutney :)

Barley Dosa

1 cup         Barley brown colored
1 cup         Urad Dal with skin
1 cup         Brown Rice (try with 1/2 cup of rice also)
1tsp           Fenugreek seeds (Methi seeds)

Alternatively I tried adding 2tbsp of Flax seeds

Soak all the above ingredients for 8 hrs and grind them.
Cover it with a lid and place it inside the conventional oven to keep it warm.
Allow it to rest atleast 8hrs for it to Frement.

The batter for dosa is ready mix salt as required and serve it with your choice of chutney.

Sunday, May 13, 2012

avacado rice

Soo Foo rice
Brussels Sprouts


Chilli flakes
Daniya powder
Lime juice

In an iron skillet, saute onions in some olive oil.
Once the onions change color add the remaining veggies and cook for a while.
Add cooked soo-foo rice and mix it well.
Now add mashed avocado and all the spices.
Ready to eat.

Thursday, April 19, 2012

Whats in my pantry....

  • Cracked Wheat 
  • Bulgar Wheat
  • Brown rice
  • soo-foo rice
  • Quinoa
  • Steel cut oats
  • 13 bean 
  • Shredded Wheat
  • Black Beans
  • Blackeyed Beans
  • Chickpeas
  • Red kidney Beans
  • Geen Beans (moong)
  • Red Lentils
  • Skinned Split Urad Dal
  • Barley
  • 9 grain cereal
  • Ragi Flour