Archive for the ‘Low Carb Diet’ Category

Warm Quinoa Salad

Healthy eating is tough, is challenging, is boring, and is quite expensive. However, when you apply a little bit of creativeness in preparing your meal, it is no longer tough, challenging, boring or even expensive. You might have seen several recipes I have been posting, I know it is not typical Indian food we all like to eat. However, it is important to have a list of recipes we can use and what better way to memorize them than this blog, right?

I prepared this warm quinoa salad after being a little bored of eating Oats for almost two weeks. My daughter had a box of Organic Quinoa and she asked me to try it.

Ingredients:

  1. 1 cup quinoa, yielded 2 cups of cooked quinoa.
  2. 1/2 onion
  3. 1/2 each green, yellow and red capsicum or bell pepper
  4. 1 tsp olive oil
  5. 1/2 tsp jeera
  6. 1 tsp red chilli powder
  7. 1 cup cooked Channa or Garbanzo beans
  8. Salt to taste

Method:

  • It was easy to prepare, 1 cup of quinoa, cooked in 2 cups of water. Yielded quite a bit of the same. Follow cooking instructions on the package.
  • In a non stick pan, heat oil and add jeera
  • Once it  starts cracking, add onion and all colored peppers.

  • Saute until Onions turn translucent.
  • Add garbanzo beans, channa.
  • Add red chilli powder, salt. and the cooked quinoa.
  • Simmer and let it all mix together.

  • Serve warm.
  • You can add lemon if you wish, I don’t like, so skipped.

Advertisements

Jowar Upma

Everyone I know here in the United States have been eating healthy. When we had this conversation in our Satsangha, it was surprising to see everyone using millets, oats and jowar kernels. My Sister Suma said she prepared this Jowar Upma the next day and shared the picture and recipe. Here it comes, the most tasty, healthy and delicious upma.
Thanks Suma for an amazing recipe.

  • Soak Jowar overnight.
  • Wash and cook Jowar in pressure cooker.
  • 1 cup jowar added 1 and half cups of water.
  • Cut all color peppers, carrots, onion, small cucumber and green chili
  • Heat Oil and add mustard, Chana and urad dal, chili
  • Added onion first, mixed and then the cut vegetables
  • Added cooked jowar it still had water I didn’t add that water
  • Added little water and salt and kept on stove for a good 15 mins
  • Added 🍋

Oats Khara Pongal

It has been a couple months since I was on regular travel, and you know how hard it is to maintain a good diet while traveling. The past week I have been home, and just local travel to work, decided to make it Oats week or if I may say Oats month.

I am replacing Oats for everything, Dosa, rice, gojju avalakki, and pongal. All recipes coming here soon.

For now, here is Oats Khara Pongal.

I have ground Oats with flax seed and stored in a air tight container. This is the box we got from Costco. The oats are quite thick and so I ground it to fine powder along with flax seed.

Ingredients:

  • 1 cup ground Quaker Oats
  • 1 and 1/2 cups hesaru bele or moong dal
  • 6-7 curry leaves
  • Whole and ground black pepper
  • 1 tsp Jeera – Cumin
  • pinch of hing
  • 4 tsp Oil
  • 3 green chillies

Method:

  • In the pressure cooker, add oil. When it becomes hot, add the  jeera, curry leaves, green chillies,  haldi, black pepper and fry for a few minutes.
  • Next, add the moong dal and fry.
  • Add water to cover moong dal, and also salt to taste.
  • Close the pressure cooker, and allow for 2 whistles. Dal is cooked.
  • Add  oats in a large bowl, with enough water to cover and cook until soft.
  • Now, add the cooked moong dal and let it cook for 5-6 minutes.
  • Your most healthy, spicy, peppery Oats Pongal or Khichadi is ready!
  • I made it a little watery since I didn’t want to eat it with anything else.
  • A hot cup of yummy pongal is all I had for lunch.

 

Quick and Easy PC2 Palya

Can you guess what PC2 is? Of course, you can after seeing the image below –  Potato, Capsicum and Corn. Such a great combination, and can be done within minutes. Quick, and easy and yummylicious.

Ingredients:

  • 4 Potatoes
  • 2 Red Capsicum(Bell pepper), you can use any color, I used Red
  • 1 box frozen corn
  • 3 Green Chillies slit lengthwise
  • 1 sprig curry leaves finely chopped
  • 3-4 springs coriander leaves finely chopped
  • 1 inch ginger finely grated
  • Lemon juice to taste
  • salt to taste
  • 2 tsp oil, 1/4 tsp mustard seeds, 1/2 tsp jeera

Method:

  1. Clean, boil and remove the skin of the potatoes. Chop into bite size pieces. You can boil them traditional way or use microwave.
  2. Microwave the frozen corn.
  3. I also microwave red capsicum for 3-4 mins until it is soft
  4. Next, in a pan heat oil. Add mustard seeds, jeera, green chiilies, curry leaves. Fry for 2-3 minutes.
  5. Next, add potatoes, and grated ginger. Keep frying for another 3-4 minutes on low heat.
  6. Add Red Capsicum, and corn.
  7. Finally, add salt, and coriander leaves.
  8. Just before serving, add the lemon juice.

Another look at the yummy, quick and easy palya:

P.S: I ate it as is, but it is a good combination to use in a chapathi wrap, or eat it with chapathi. You can also use different colors of capsicum.

Sprouted Green Gram Dosa

img_6998

It has been months since I prepared dosa. I wanted to make the most healthiest dosa and what better way than to use Sprouted Green Gram or Hesara Kalu.

I kept the batter for a week and it didn’t turn sour, came out perfect every time. I ate just 1 dosa each day. 🙂

To know how to best sprout green gram, read this post from a while ago.

Ingredients:

  1. 3 cups sprouted green gram – Hesara Kalu
  2. 1/4 cup urad dal
  3. 1/2 cup channa dal
  4. 3 tsp Methi seeds
  5. 1/4 cup Brown rice
  6. Salt to taste
  7. Oil for preparing dosa

img_6997

Method:

  • Wash and Soak all the ingredients  from 2-5 in water for 5-6 hours.
  • I soak them before I go to work, around 7.00 AM in the morning.
  • In the evening, grind the soaked ingredients in two batches with little water.
  • I used my wet grinder and the batter was super smooth.
  • Make sure the batter is very fine. Add salt to taste.
  • I make dosas in the night without the batter being fermented. Make dosas as you do always. No change here
  • Leave it outside so it ferments for making dosa the next day.
  • Use very little oil, I usually use Olive Oil for making my Dosas.
  • Enjoy with Chatni, or Saagu, or Potato Palya.

Link for other Dosas, Chutney and Saagu can be found here:

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.

 

%d bloggers like this: