Tag: healthy

Biryani Frittata

As a family we are trying to eat healthy. A big part of eating healthy depends on eating a good lunch and hence I have been working on some ideas for lunch. It has to be wholesome, easy to carry and pack , tasty and should taste good even when it gets cold. Yesterday I made a ‘frittata‘ for the lunch box. This dish is not an innovation but I really enjoyed it due to the Indian twist. Kids loved it as well.

Biryani is a classic indian dish made with some kind of meat ( most commonly chicken or lamb) and seasoned flavorful rice. I love making chicken biryani and pack it for lunch many times. I did not have time to marinate and make chicken biryani for lunch so I decided to put a Biryani Twist on the frittata.

Biryani Frittata

Ingredients

1 strip of bacon

1/2 chopped onion

1 chopped summer squash

1/2 chopped red bell pepper

1 cup chopped beet root leaves

1 tbsp chopped cilantro

5 eggs

2 tbsp shaved parmesan cheese

1 cup cooked brown rice

2 tbsp oil

1/2 tsp smoked paprika

1/2 tsp turmeric

1 tbsp biryani masala

Method

First cook bacon in a heavy skillet. Once cooked let it cool.

Saute in oil chopped onion, bell pepper, squash until nice and brown.

While the vegetables are cooking, whisk together the eggs, biryani masala, salt and red chilli powder.

Add cooked rice and saute well.

Add chopped beet leaves.

Now pour the egg mixture over the rice and vegetables. Sprinkle with cheese & chopped bacon.

Cover and cook until almost firm.

Set the over to broil. Broil it for 3-4 mins till the cheese crisps up.

I packed it with a side of salad. Romaine lettuce with cilantro yogurt dressing.

Tags biryani, brown rice, easy, eggs, frittata, healthy, lunch

Vegetable curries/daal

Sprouted fenugreek seeds curry

Post author By Anagha
Post date May 7, 2014
1 Comment on Sprouted fenugreek seeds curry

When you think of Fenugreek seeds, you think of its bitter taste. It is amazing how different the same seeds taste once sprouted. I have another post on Methi Sprouts. Today we will be making a curry with these sprouts. My recipe is based on an old cook book.

Sprouted Methi Usal

Ingredients:

2 cups sprouted Methi seeds

1 onion chopped

2 tomatoes finely chopped

1/2 cup fresh coconut

2-3 tbsp of roasted peanut powder

1/2 tbsp jaggery

1/2 tsp goda masala( or any other subji masala)

1/2 tsp red chili powder

oil for tempering

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp turmeric

pinch of asafoetida

salt to taste

chopped cilantro

Method:

Heat oil in the pan. When the oil is hot add mustard seeds, cumin seeds and turmeric. Once the mustard seeds pop, add asafoetida. Add chopped onions and saute until brown. Add tomatoes and cook a little more. Now add the masala and red chili powder. Add the sprouts and 1/2 cup warm water. Cover and cook till the sprouts are done. It takes about 5-7 minutes. Now add jaggery, coconut, peanut powder and cook a little longer. Add salt to taste. Add cilantro and serve.

It is ready to be served with fresh roti or rice.

Note: The sprouts do have a bit bitter taste which gets less intense if you let the sprouts grow for a little longer time.

Tags choleostrol, diabetic, fenugreek, healthy, sprout, vegan

Healthy foods Sprouts

Fenugreek (Methi) Sprouts

In the recent years fenugreek has been getting popular in the western world. I have seen GNC selling Fenugreek tablets. According to the ancient Indian tradition, fenugreek is given to postpartum women as it is known to have a positive effect on the milk production. It is also known to help those who are diabetic and with high cholesterol problem.

Indian cuisine offers many ways to cook Methi ( Fenugreek). We saute the leaves, cook it with lentils and many more. What I am sharing here today is a not a very commonly known way of eating Fenugreek.

Sprouted Fenugreek Seeds

Soak the fenugreek seeds in water for at least overnight. Drain it in the morning and tie it up in a thin cloth and keep it until these are sprouted.

You can see that they more than double in the size. You can keep them in the cloth a little longer and you can start seeing small leaves.

Methi seeds raw and sprouted

Now the sprouts are ready to be used. Today I am making a traditional Maharashtrain curry with these sprouts.

Methya chi usal ( Fenugreek sprout curry)

Tags choleostrol, diabetic, healthy, post partum, sprouts