Bajre ki muthia

Muthia is a staple food of gujaratis.This dish can b eaten steamed or fried (after steaming); It is equally tasty either way. I have made this using bajra flour, steamed and shallow fried. Preparation time: 10 mins Cooking time: 15 mins Serves: 2 to 3 INGREDIENTS: Bajra / pearl millet flour: 1 cup Onion: finely chopped 1/2 cup Red … Continue reading Bajre ki muthia

Mixed sprouts salad

Sprouts are considered a wonder-food because of their high nutritional value. Sprouts ensure blood purification and strengthen the immune system to protect against several diseases. In Naturopathy, sprouts are referred to as a medicine. This recepie is a very good option for people keen on weight can be made for breakfast or snack. Preparation … Continue reading Mixed sprouts salad

Korma Roti

  Korma roti, is a regional Rajasthani crispy paratha/flatbread made with green moond dal  and  wheat flour, with the other spices and condiments. Preparation time: 2 to 3 hours Cooking time: 30 mins Serves: 4 INGREDIENTS: Green moong dal: 1 cup Wheat flour: 2 cups Red chilli powder: 1 tbsp Turmeric powder: 1/2 tsp Hing … Continue reading Korma Roti

Vegetable Upma

Upma, uppumavu or uppittu is a dish most common in South Indian, Maharashtrian, and  Tamil breakfast; cooked as a thick porridge from dry roasted rava /  semolina . Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways. I have made this recepie with few veggies , you … Continue reading Vegetable Upma