Indian food menus are becoming more popular the world over. Indian recipes are known for the healthy ingredients the use of which are based on ancient texts and this knowledge is passed on from one generation to another. What is more important is that these recipes are now being improvised to suit modern needs.
In most Indian food menus, the food item has a pair of ingredients - one working to compensate the side effects of the other.
Read the rest of the article at: Healthy Food Recipe - Balancing Elements in Indian Recipes
Wednesday, January 23, 2008
Tuesday, January 22, 2008
Healthy Food Recipe - Balancing Elements in Indian Recipes
Indian food menus are becoming more popular the world over.
In most
For example, dosa is an Indian recipe that is a
The idea is to get your stomach and tongue feel the satisfaction of a delicious and filling meal that it does not crave for anything in between meals.
Ingredients Complimentary and Counter Active
In Indian dosa we use lentils called "urad dal". This white lentil is rich in protein and is good for health. White Dal is good for improving hemoglobin count. In India herbal doctors prescribe one dosa per day for people suffering from anemia.
So urad dal has all the good qualities that we need. But nothing is perfect in this world. Good healthy ingredients do have a part that is not good for us. So does urad dal. Eating a lot of urad dal can produce 'stomach gas'. So to deactivate this component of urad dal, Indians use asafoetida called 'Hing'. By using a pinch of 'hing' in the dosa batter the bad effect of urad dal is removed and we can benefit from the nutritious quality of urad dal.
Another ingredient added to dal to overcome its side effect is cooking soda. Cooking soda again is good for digestion and prevents 'stomach gas'. A third ingredient used in dosa batter is cumin seeds.
What we are doing here is to benefit from a nutritious meal and have a three pronged attack over its side effects. The three ingredients, asafoetida, cooking soda and cumin seeds, which are used for overcoming the side effects of dosa, have healthy nutrients in themselves. So we have removed the bad effects and added more nutritional value to the meal.
This is just one example of the many, many ways Indian food lovers have perfected the art of eating healthy nutritious meal. This knowledge is passed on from one generation to the next.
Modern Indians do not want to spend a lot of time in the kitchen. Necessity is the mother of invention. Instant food items that retain the healthy, nutritious quality based on the ancient wisdom of Indians are coming into the food market.
These healthy recipes have such ingredients that work against the bad effects of each other as well as compliment the nutritional values of one another.
Indian recipes are known for the healthy ingredients the use of which are based on ancient texts and this knowledge is passed on from one generation to another. What is more important is that these recipes are now being improvised to suit modern needs.In most
Indian food menus, the food item has a pair of ingredients - one working to compensate the side effects of the other.For example, dosa is an Indian recipe that is a
complete nutritious meal in itself. One dosa can provide your body with most of the required vitamins and nutrients. Hence if you are on a weight loss diet, you will be able to have a filling, complete, nutritious meal once and will not feed the urge to eat anything between meals.The idea is to get your stomach and tongue feel the satisfaction of a delicious and filling meal that it does not crave for anything in between meals.
Ingredients Complimentary and Counter Active
In Indian dosa we use lentils called "urad dal". This white lentil is rich in protein and is good for health. White Dal is good for improving hemoglobin count. In India herbal doctors prescribe one dosa per day for people suffering from anemia.
So urad dal has all the good qualities that we need. But nothing is perfect in this world. Good healthy ingredients do have a part that is not good for us. So does urad dal. Eating a lot of urad dal can produce 'stomach gas'. So to deactivate this component of urad dal, Indians use asafoetida called 'Hing'. By using a pinch of 'hing' in the dosa batter the bad effect of urad dal is removed and we can benefit from the nutritious quality of urad dal.
Another ingredient added to dal to overcome its side effect is cooking soda. Cooking soda again is good for digestion and prevents 'stomach gas'. A third ingredient used in dosa batter is cumin seeds.
What we are doing here is to benefit from a nutritious meal and have a three pronged attack over its side effects. The three ingredients, asafoetida, cooking soda and cumin seeds, which are used for overcoming the side effects of dosa, have healthy nutrients in themselves. So we have removed the bad effects and added more nutritional value to the meal.
This is just one example of the many, many ways Indian food lovers have perfected the art of eating healthy nutritious meal. This knowledge is passed on from one generation to the next.
Modern Indians do not want to spend a lot of time in the kitchen. Necessity is the mother of invention. Instant food items that retain the healthy, nutritious quality based on the ancient wisdom of Indians are coming into the food market.
These healthy recipes have such ingredients that work against the bad effects of each other as well as compliment the nutritional values of one another.
Tuesday, January 15, 2008
Dosa Recipe Without Instant Ready Mix
How do you prepare dosa, if you do not have the ready mix?
You can, of course, prepare dosa without
Of course preparing the side dish is not covered in this recipe.
1. Take three cups of rice and soak them overnight. Add enough water to immerse the rice completely.
2. Soak a tea spoon of fenugreek seeds along with the rice. Fenugreek is good for health and it adds to the taste of the dosa.
2. The next day morning take a cup of lentil (urad dal) and soak it in water. Urad dal is white and you get the whole and split dal in the stores. The whole ones are good for making dosa and idli.
3. You will need a mixer grinder, a dosa pan, ladle and spatula. The rice is passed through a mixer grinder to get a coarse paste. You can also make the paste using a traditional hand driven stone grinder or an electric dosa grinder available in stores.
4. After grinding the rice to a paste, remove it and keep it aside. Start with the dal. Grind it to a fine paste. You can go on sprinkling water on the paste periodically and grind further. One cup of dal paste will fluff up and become equal to three cups of rice paste.
5. Now add the rice and dal paste and grind them together with salt and a few other flavors that will make your dosa exotic.
Now your dosa batter is ready for use.
From here it is the same procedure as making a dosa with the
If you want to make idlis, leave the batter overnight to ferment.
The consistency of the batter will determine, if your dosa gets off the pan or not. In case you have problem separating the dosa from the pan, follow these steps:
1. Dip the spatula in cooking oil.
2. Pass it through the edges of the dosa.
3. Slightly move towards the center of the dosa and lift it slowly off the pan, without breaking the dosa.
4. Lower down the flame so that the dosa does not get burnt when you are trying to get it off the pan.
5. For the next dosa your pan might have got too hot. Sprinkle a little cold water on the pan to cool it. Smear a little cooking oil first. And then make the next dosa.
If you do not have the time to go through the long process of making the dosa batter go for
Now we have more products:
- Instant Adai Mix
- Instant Wheat Dosa Mix
- Instant Healthy Roti Mix
- Instant Chutney Powder
- Instant Curry Powder
and more...
Here is what Mike Seiler who has tried out our product says:
"The Instant Dosa Mix (Indian Pancakes) arrived very quickly. It was a joy to be able to make our own Dosas without having to spend a lot of time tracking down ingredients. Besides, the Instant Dosa Mix tasted better than when I put the ingredients together myself anyway.
The convenience can't be beat!
We ran out far too soon because the mix was so delicious. The whole family is anxiously waiting for more".
- Mike and Rachel, Boulder, Colorado, USA
Try it once and you will come back for more :)
You can, of course, prepare dosa without
instant ready mix. All you need is rice, lentil, fenugreek and a few other flavors.Of course preparing the side dish is not covered in this recipe.
1. Take three cups of rice and soak them overnight. Add enough water to immerse the rice completely.
2. Soak a tea spoon of fenugreek seeds along with the rice. Fenugreek is good for health and it adds to the taste of the dosa.
2. The next day morning take a cup of lentil (urad dal) and soak it in water. Urad dal is white and you get the whole and split dal in the stores. The whole ones are good for making dosa and idli.
3. You will need a mixer grinder, a dosa pan, ladle and spatula. The rice is passed through a mixer grinder to get a coarse paste. You can also make the paste using a traditional hand driven stone grinder or an electric dosa grinder available in stores.
4. After grinding the rice to a paste, remove it and keep it aside. Start with the dal. Grind it to a fine paste. You can go on sprinkling water on the paste periodically and grind further. One cup of dal paste will fluff up and become equal to three cups of rice paste.
5. Now add the rice and dal paste and grind them together with salt and a few other flavors that will make your dosa exotic.
Now your dosa batter is ready for use.
From here it is the same procedure as making a dosa with the
instant dosa mix. You can watch the video and see how to make dosas.If you want to make idlis, leave the batter overnight to ferment.
The consistency of the batter will determine, if your dosa gets off the pan or not. In case you have problem separating the dosa from the pan, follow these steps:
1. Dip the spatula in cooking oil.
2. Pass it through the edges of the dosa.
3. Slightly move towards the center of the dosa and lift it slowly off the pan, without breaking the dosa.
4. Lower down the flame so that the dosa does not get burnt when you are trying to get it off the pan.
5. For the next dosa your pan might have got too hot. Sprinkle a little cold water on the pan to cool it. Smear a little cooking oil first. And then make the next dosa.
If you do not have the time to go through the long process of making the dosa batter go for
instant dosa mix.Now we have more products:
- Instant Adai Mix
- Instant Wheat Dosa Mix
- Instant Healthy Roti Mix
- Instant Chutney Powder
- Instant Curry Powder
and more...
Here is what Mike Seiler who has tried out our product says:
"The Instant Dosa Mix (Indian Pancakes) arrived very quickly. It was a joy to be able to make our own Dosas without having to spend a lot of time tracking down ingredients. Besides, the Instant Dosa Mix tasted better than when I put the ingredients together myself anyway.
The convenience can't be beat!
We ran out far too soon because the mix was so delicious. The whole family is anxiously waiting for more".
- Mike and Rachel, Boulder, Colorado, USA
Try it once and you will come back for more :)
Subscribe to:
Posts (Atom)