Archive for the ‘Cooking’ Category

Rava Dosa

ravadosa

We all have eaten crunchy, paper like rava dosa. There are several posts on the web for Rava dosa. I changed the recipe for rava dosa quite a bit. Tried this twice at home and each time it was a super hit. So, here comes the recipe for Rava dosa. I was and am tired of eating Oats for breakfast every single day. So, this Sunday, it was Rava Dosa for a change. I see all recipes using All purpose Flour or Maida. I didn’t use it as you see in the ingredients list. It was crispy, it was delicious. This is a recipe for ages now.

Just a quick note, we don’t get super fine Rava here at least at my Indian grocery stores. I had brought a kilo of this from my last trip to India. Since there was some leftover batter, I made 2 dosas in the night also. It was still perfect. 

Ingredients:

  1. 1 cup super fine Rava
  2. 1/4 cup rice flour –
  3. 4 tsp urad dal flour
  4. 1/4 cup yogurt
  5. salt to taste
  6. 1 tsp baking powder

Method:

  • Sieve Rava, rice flour and urad dal flour
  • Add it to a bowl, mix salt and yogurt.
  • Now add water and make sure it is of running consistency.
  • Just before preparing dosa, I added baking powder. For the millionth time, I have no idea when to use baking soda vs powder. I always use them interchangeably. ravadosabatter
  • Now heat a Griddle or Tava and make dosa. Don’t spread the batter like you do for normal dosa. The thinner the batter, the crisp the dosa gets. ravadosaontava
  • We ate with Chatni Powder. Plain and simple. ravadosa

South Indian Vegetarian Low Carb Diet – Our Progress

It has been almost a month since we started the low carb diet. I wrote in great detail why I wanted to go on this diet. You can read all about it here:

We have continued the diet, have not eaten Rice or any rice items. No Upma, No Avalakki, No Dosa, No Idli or No Chapathi(just me). And No Akki Roti  or Sabudhana Khichadi which we love.😉

Initially for a day or two, I used to have slight headache, now even that has gone away.

We threw away all the bread, Pizza dough, all the potatoes we had. We visited my Daughter for Mothers day, but didn’t visit any restaurant. I am surprised how we always combine any celebration with food or going to a fancy restaurant. I told my daughter instead I wanted to go hiking, and we went on a hike and walked almost 7 miles.

It has been easy doing this diet since even my Husband stopped eating any rice or rice products. I make or sometimes he himself makes 1 or 2 chapathis.

So, if you wish to do this diet, make sure you have a buddy who is willing to do this with you. You definitely need a support system.

I still make all the south Indian dishes, Rasam, Sambar, Vegetables, Khadi, Yogurt, Raitas, lots of Kosambaris.

Yesterday, since it was Pushya Nakshatra if it was my normal diet, I would have made a sweet dish. However, yesterday I made Nucchina Unde, Kosambari, Majjige Huli or Khadi. No sweet dish, instead recited Rayaru’s name a couple more times.

It has also been easy doing this diet since I have not traveled anywhere. Starting next week, I am going to travel again until almost end of July. I hope to continue doing this diet.

I have more energy, sleep better, and am happy losing weight. I have no portion sizes, I eat as much as I want. Since I am eating lots of fruits and vegetables and whole grains, I feel full soon. I should warn that this diet is expensive, since you need to buy lots and lots of fruits, vegetables, whole grains and pulses.

The one fruit which we have not eaten is Banana. The one vegetable we have not eaten is Potato. Other than that, all fruits and vegetables can be consumed. We have not skipped breakfast even for a single day, and breakfast has been oats every single day.

Share with me your experiences.

P.S: If you really have chronic illness, please consult your Doctor.

South Indian Vegetarian Low Carb Diet – Red Kidney Beans Salad

Quick and easy Red Beans Salad with colorful red and yellow peppers. No Onion. You can eat it raw, but I like it cooked for a few minutes. The pepper still has its crunch.

RedBeansSalad

 

Ingredients:

  • 1 Can washed and rinsed Red Kidney beans
  • 1/2 large red bell pepper chopped
  • 1/2 Large yellow bell pepper chopped
  • 1/2 large green bell pepper (optional)
  • 2-3 green chillies
  • 1 tsp oil, mustard seeds, Jeera and Hing
  • Salt to taste

Method:

  1. In a pan, add oil and when hot mustard seeds, jeera and hing
  2. Add bell peppers and green chillies
  3. Fry until translucent
  4. Once done, add red kidney beans and cook covered until soft
  5. Add salt, cilantro if you wish and lemon juice.

 

South Indian Vegetarian Low Carb Diet – Day 4 Lunch

A simple day 4 lunch which includes lots of proteins and really colorful vegetables. Colorful, delicious and completely healthy. This was prepared on a Thursday, so no onion was included.

LowCarbdietDay4Lunch

So, the plate has Red Kidney beans Salad with lots of colorful bell peppers, Carrot and Cucumber Kosambari, and Cucumber Raita.

You can find recipes for a variety of Kosambaris using both Channa Dal and Moong Dal here:

  1. Channa Dal Kosambari
  2. Carrot Kosambari
  3. Cucumber Kosambari

You can find several recipes for Raita variations other than the plain cucumber ones here:

  1. Badnekayi Mosaru Bajji or Roasted Eggplant Raita
  2. Carrot and Tomato Raita

I will post the recipe for Red Kidney Beans Salad soon!

 

South Indian Vegetarian Low Carb Diet – Day 3 Lunch

A simple day 3 lunch which again includes lots of proteins and vegetables. Colorful, delicious and completely healthy white beans Salad. I ate this Salad with a cup of Cucumber Raita. My Husband had it with 2 Chapathis.

 

LowFatDiet-WhiteBeansSalad

Ingredients:

  • 1 Can washed and rinsed white beans
  • 1 large onion chopped ( optional)
  • 1 large red bell pepper chopped
  • 2-3 green chillies
  • 1 tsp oil, mustard seeds, Jeera and Hing
  • Salt to taste

Method:

  1. In a pan, add oil and when hot mustard seeds, jeera and hing
  2. Add onion and green chillies
  3. Fry until translucent
  4. Once done, add white beans and cook covered until soft
  5. Add salt, cilantro if you wish and lemon juice.

 

South Indian Vegetarian Low Carb Diet – Breakfast2

LowCarbDietBreakfast

It is very tough to be on a low carb diet and eat any Indian breakfast. Especially if you are working since you have no time to do all the grinding for any healthy options of Idli or Dosa where you can completely eliminate rice, use just dals.

It has been 2 and 1/2 weeks, yes it is 2 and 1/2 weeks since I started this low carb diet and I have lost close to 10 lbs. I feel really better, my clothes fit a little better, way more energized.

SO, everyday in the morning it is my Husband who makes a bowl of Oat meal. The first few days I added a tsp of honey, low fat milk, and slowly and steadily moved away and now not using either milk or honey.

Ingredients:

  • Steel cut Oats
  • 5 Walnuts
  • 5 Dates
  • Almond Milk
  • 5-7 any other nuts you have
  • Finely chopped fruits

Procedure:

  1. Cook Oats as per instructions using 1/2 water and 1/2 milk or just Almond milk
  2. Add chopped walnuts and dates
  3. Eat immediately
  4. Add any other nuts or raisins you have in hand
  5. You can also add strawberries, blue berries, red berries, apples

 

South Indian Vegetarian Low Carb Diet – Snack – Roasted Chickpeas

roasted-chickpeas

When you are on a low carb diet you do need some snacks to eat in between meals. I read at a few places about Roasted Chickpeas. Since we started the diet, we brought a big tin of chickpeas from Costco.

Half of the tin I made chickpeas usli. The remaining I decided to make this crunchy yummy roasted chickpeas.

Ingredients:

  • Drained and washed chickpeas – 2 cups
  • 2 tsp olive oil
  • Salt to taste
  • Red chili Powder to taste

Method:

  • Drain and wash the chickpeas. I brought the canned ones.
  • Place it on a paper towel for 1/2 day so all water is evaporated
  • In a bowl add Olive oil and coat the chickpeas.
  • Transfer to a baking sheet.
  • Bake for 30 minutes in 400 degree F.
  • Take out and once cooled, add salt and red chilli powder.
  • Stays crunchy for weeks.
  • Store in an airtight container.
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