Monday, March 18, 2013

Savory Soy Crape - Heart Healthy - Soya Dosa

Savory Soy Crape - Heart Healthy - Soya Dosa


As a food blogger  I am always on the lookout for new ingredients, recipes, methods of cooking or cooking gadgets. I love flipping through food magazines, browsing food catalogs, walking through the aisles of speciality food stores or sampling food at the farmers market. I get really worked up and get inspired to cook should I find that unique recipe or an ingredient. As much as I cook regular food everyday, I make it a point to try at least one new recipe every week. Some times it's a hit and some times it goes straight to the sink.

Last few weeks back had my yearly physical checkup, as a part of the checkup doctor always makes it a point to mention regular exercise, limited carbs and diet rich in protein and dietary fiber for a healthy heart and mind. Being a vegetarian finding good sources of protein is quite challenging but thanks to stores like Traders Joe you find a variety of options, inspired by the quest to find high protein sources brought soy bean flour from Traders Joe.

 
Dosa's or crepes are always a favorite at home, so decided to make savory soy bean flour dosa's / crepes. Simple and easy to make and best of all no preparation required ahead of time.
Ingredients
Makes for about 6 crepes

1 Cup Soy bean flour
2 tbsp rice flour
1 tbsp of Besan(Chickpea flour) (optional)
1 tbsp sooji rava (optional)
1 red onion finely chopped
1 Carrot finely grated
1 green chili sliced finely
1/2 cup fresh corriander chopped finely
2 tbsp of yogurt( optional)
Salt according to taste

Process
1. Mix all the above ingredients in a bowl and add water to make it to consistency a little thinner than pancake batter.
2. Heat a tawa/griddle, when hot ladle batter into a circle and add little bit of oil around the edges.
3. Allow to cook for about 30~45 seconds and turn around and cook on the other side.
4. Remove from heat and serve hot.

 Soy crepe or dosa can be served with Peanut chutney or your choice of chutneys featured on this blog.

Healthy eating does not have to be hard and time taking, you just have to look around and there are a tons of options for easy and delicious recipes.

Have a great week ahead everyone.


Tuesday, March 5, 2013

Methi Cauliflower Parata - Fenugreek Cauliflower Stuffed Bread- Step by Step in Pictures

Methi Cauliflower Parata-Fenugreek Cauliflower Stuffed Bread

Lot happening yet falling short of words to write. Today's post will be sweet and short and not to mention mouthwateringly delicious.

Made Fenugreek Cauliflower Stuffed paratha's couple of weeks ago, here goes the recipe in pictures

Ingredients

Fresh ingredients
1 bunch of fresh fenugreek leaves/Methi- washed and roughly chopped
1 medium size cauliflower chopped into florets
1 cup cilantro cleaned and chopped roughly
2-3 green chilies adjust according to taste

Dry ingredients
1 tbsp of tumeric/haldi
2 tbsp of garam masala
1 tbsp dry fenugreek/kasoori methi
1 tbsp of jeera/cumin
1/2 tbsp of saunf
1/2 tbsp of amchoor/dry mango powder
Salt according to taste

For Paratha/bread
2 cups of whole wheat atta/flour
pinch of salt
2 tbsp of olive oil
and about a cup of water

Process
1. In a food processor add all fresh ingredients and process finely
2. Now add dry ingredients and run through the processor once again till both fresh and dry ingredients mix well.
3.Cauliflower sheds water; at this point you have two options one to work quickly and roll out paratha's  before it starts shedding water or to leave for about an hour or so and drain water out and adjust for salt and other flavoring accordingly.





4. Now prepare dough for roti/bread by mixing all the ingredients mentioned. This truly is an art that takes time to master. getting the consistency correct is always a challenge, to little water makes for hard roti and too much water makes it very hard to roll. So adjust accordingly and don't worry if it seems hard, trust me it gets easy with experience :)


5. As shown in pictures above take a table tennis sized portion of the dough, roll into a circle and add the filling and close into a pouch and roll out into a roti.
6. Heat a tawa/flat pan and when it gets hot add the roti and let it cook on both sides for about 1~2 minutes on each side.Add a tspn of oil around the edges

Remove from heat and relish hot with Raita, makes for a delicious lunch/dinner. Hard to stop at one trust me.

Spring is in the air and last weekend went on a short hike and put my new Canon 6D to test, very impressive camera I say.


Change is beautiful especially from winter dormancy to the vibrant spring full of color and bloom.
Have few personal deadlines to finish, here's hoping to finish all of them before the end of the week.wish me best.


Previously blogged Paratha's recipes here 

 
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