Appam is a South Indian basket shaped pancake like dish. It is a very popular breakfast dish in Kerala and is specially prepared in a kadai called appachatti /appam pan. It is a thin, lacy paper like hopper that is soft and fluffy in the centre and thin and crisp on the edges. It is prepared from grinding and fermenting rice, urad dhal and coconut. It is light on stomach and is very easily digestible. Appams are usually served with vegetable stew or kadalai curry or vegetable kurma or sweetened coconut milk.
Rice dhal vegetable kitchadi is a hearty, comforting one pot meal that is very easy to digest. Many of us overindulge during holiday season or during winter months. According to Ayurvedic medicine, eating kitchadi is one of the best ways to detox and balance the digestive system. It is a simple yet delicious & nourishing meal and is usually made by cooking rice and dhal together, topped with ghee. To make it more wholesome, I have included both the yellow moong dhal and green gram dhal along with few vegetables. It is best served with pappadam or pickle.
Asparagus spears are a healthy and nutritious addition to meals. This green vegetable is known for its diuretic properties and are a rich source of various vitamins and minerals. It is usually served as an appetizer or as a vegetable side dish. There are several ways to prepare this and I have tried the restaurant style sesame toasted and oven roasted asparagus few times. But Indian tastebuds never get the complete satisfaction unless it is spiced up. So here is my maiden attempt of a desi style spicy, crunchy and flavourful Asparagus.
Idli is a common breakfast item in South India and is prepared from a major proportion of rice and urad dhal. Unlike the regular idlis, green moong dhal idlis have no rice and is a healthy alternative to the regular ones. It is prepared by soaking , grinding and fermenting the green moong beans and urad dhal. Green moong dhal is one of the healthiest source of plant protein. They are low in fat and carbohydrates and high in fibre. Apart from its nutrition, the process of fermentation before making the idlis helps in easy digestion. It can be served with chutney and sambar.
Ennai Kathirikkai kuzhambu / Stuffed Eggplant Gravy is a South Indian gravy variety and is very popular in chettinad cuisine. It is made by stuffing the eggplants with some freshly ground spice powders, which are then tossed and cooked in sesame oil, tamarind extract and freshly ground spice powders. This is a tangy, spicy and sour gravy and is best served with steamed rice.
Methi Masala paratha is a delicious and healthy whole wheat Indian flatbread. It is an excellent healthy alternative to the usual plain parathas or rotis. Methi leaves, also known as fenugreek leaves are packed with nutrition and when added to wheat flour enhances the taste and flavour. It is made by mixing and kneading the wheat flour with chopped methi leaves, yoghurt and few other spices. Methi masala paratha is traditionally served with yoghurt or dhal / subzi.