The Multigrain Mantra

Without doubt, bhakris are the best (healthier n tastier) , but making them (right) is not everyone’s cup of tea! These storehouses of complex carbs give you the best combination with regards to energy and have a low glycemic index, which basically only means that the sugar is low and the energy is released more slowly into the system. The multi-grain atta gives you enough fibre and vitamins that your body needs. But preparing them is the biggest issue in modern households today.

The other viable alternative that you could try is – Since rotis/chapatis/phulkas are a staple in this part of the globe, try making it multigrain. By multigrain I do not mean using the readily available multigrain atta (there are not many brands available,besides being relatively more expensive than regular atta, it is also difficult to knead into a ball). I have supplies of soyabean, Raagi, Jowari and Bajri atta ready at hand. I add a handful of any one/two of those mentioned above with the regular whole wheat atta while making the dough for rotis. Your multi-grain rotis turn out soft and easy to make, just as usual rotis! Other than the colour of the rotis, there isn’t much change in the taste or texture of the final product. So, you can be rest assured that your brats won’t know a thing, if you can just convince them about the change in colour of the rotis! Healthy eating that’s easier on the pockets too!

A Handful of Pistas

Good news for Pistachio lovers. Recent studies indicate that ‘pistachios’ nuts contain ‘good unsaturated fat’, when combined healthy lifestyle can help lower blood cholestrol. Opt for pistachios or pistas instead of snacking on foods high in saturated fats. Pistachios containing the highest levels of cholesterol-busting phytosterols and polyphenols, in short, the tasty nut is choc-a-bloc with potassium and an excellent source of fibre. So go nutty with pistachios!!!!

Happy Healthy Eating

I love eating dahiwadas. It is one of my regular chaat dish that I eat at the chaat stall outside Andheri west station. It is so delicious and yummy, that one plate is always insufficient for me. At home, I prefer to buy a packet of ready made mix of dahiwada. Now since, weight loss is a priority, I have cut down on most of the fried stuff, the wadas too has found its place in the list of fried foodstuff. Last week, my cravings for dahi wada could not be ignored. When i opened the food larder, I saw 8 whole wheat bread slices. So I decided to make bread dahiwadas.  I’m sure this recipe is quite well known among food blogger.

Here’s my recipe for Bread Dahiwada

1 big packet of whole wheat bread (brown bread)
Chilled home made curd (use skimmed milk to set curd) according to one’s need
A bowl of khajur-imli chutney (read below for recipe)
Salt and red chilli powder for seasoning

Cut the four corners of the bread. If you have any shape cutter, use it to make interesting shapes of the bread dahiwadas. Stack one slice over another to make a layer in the plate. Pour the whipped dahi to soak the bread slices. Drizzle khajur-imli chutney, dash of salt and red chilli powder. Refrigerate it or eat it at the room temperature. You can add more dahi, if the bread becomes a bit dry.

I had it as soon as I made it. Also I did not temper the curds with mustard seeds and curry leaves, used plain curds. And yes I did leave some for my hubby and in laws. They too loved it and second the fact this is an healthier eating option. I plan to make this often during Ramazan.

Benefits:
High in fiber
High in calcium

Khajur-Imli chutney

To make two cups, you will need

1 cup seedless khajur,
100 gms ripe imli or tamarind pulp
1/4 tsp salt,
1/2 tsp red chilli powder
2.5 tbsp powdered jaggery
1.5 cups of water

Boil all the above ingredients on medium flame for 10 minutes or until soft. If you want the chutney to be sweet, add more jaggery or ripe tamarind or pulp to make it more tangy. Pass the boiled mixture through the seive. Squish the khajur and imli with your fingers to extract the pulp. Strain, cool and store it in an airtight container in the refrigerator for a month. This chutney is ideal to be served with chaats, samosas, khaman, patras and a variety of savoury snacks.

Benefits:
Khajur is a natural sweetener and packed essential vitamins and minerals.