Sprouts dosai, crispy, delicious dosai that is healthy too

Sprouts Dosai | Tastiest breakfast that includes sprouts

I want to share a spectacularly easy and delicious Sprouts Dosai recipe with you but I want to tell you a little story first.  Story I was cycling away at the gym. A mobile phone rang somewhere nearby. The person next to me on another cycle picked up one of his two mobiles. It was one of those large screen LED TV type mobiles and there was a bright flash of light which even I with my poor eyesight could see quite clearly. A woman’s photo flashed on the screen. I turned away because I am decent and well-mannered and I don’t peep into people’s mobiles. He spoke for a couple of minutes which I did not listen to. I happened to turn that way when he hung up, the light caught my eye and I saw “Wife Darling” in big bold letters on his phone. Now I didn’t know which way to look. I looked at others who were very seriously going about their workout uncaring of what I had witnessed. I had to say this to somebody. So I am writing it on my blog. I’ve also seen a few men who stored their wife’s number as “My Wife”. This particular Parthiban and Vadivelu scene comes to mind. Why the “My”? It’s not like you have the numbers of all the wifes in your apartment – “ABlock 19 Wife”, “B34 Wife”, “Carparking fighter’s wife”… I tried to understand the characters who’ll store their wife’s number as “Wife Darling”, “My Wife”, “Wife Chellakutti” and so on. I know we store our mom or dad’s number as mom/amma, dad/appa because that’s how we call them. But “Wife Darling”?! I tried to list down the kinds of people who’ll do that: New to marriage Is the expressive kind of person who’ll write long posts on facebook praising his wife for cooking for him and having his socks sorted. Is the kind of guy who likes to be “mothered” (smothered), the one whose wife calls him 20 times a day, tells him what to wear, what to eat, answers for him and accompanies him everywhere he goes. This is the kind of guy who’ll willingly hand over his phone to the wife who’ll read his whatsapp messages, change his picture and then name herself “wife darling”. This could be the person who forwards exclusively “nagging-wife” kind of un-funny jokes to all whatsapp...
Bean Sprouts kurma

Bean sprouts Kurma – Tasty way to include sprouts into your weightloss diet

I have immense respect for people with fit bodies. It tells me that they work hard, are disciplined and can control their mind and mouth, the last of which I’ve never fully mastered. It is no mean feat. It is not easy eating healthy. Don’t agree? Try eating a bowl of raw bean sprouts every morning for breakfast. Why bean sprouts are so good for your weight-loss diet Bean sprouts have been a part of the diet of weight-watchers and fitness enthusiasts for ages because: They are low calorie but nutrient dense and full of fibre which means they fill you up, add a ton of good things to your body but don’t count for much. One cup of bean sprouts is just 100 calories. Bean sprouts are a good source of vitamin B2 that helps boost your metabolism. The high fibre helps ease bowel movements. The Vitamin C in bean sprouts keeps your skin, nails and hair healthy. More Sprouts Recipes to Come Knowing all this makes eating bean sprouts a no-brainer. But it doesn’t make it any easier. So I racked my brain to come up with recipes where I could incorporate these sprouts. I remember making a sprouts stuffed paratha awhile back that everyone really enjoyed. I wanted to add more easy recipes to that list. Thus was born this sprouts kurma and the sprouts dosai, sprouts stir-fry and other sprouts recipes you’re about to see in the coming days. Keep watching. This sprouts kurma is such a delicious, creamy rendition of the sprouts, you’ll have no qualms at all polishing off a cup of this sprouts kurma with rotis or idiyappam or dosai. I promise. I served them with benne kadubu – karnataka style rice dumplings. Oh My, they were such a pair. Also this kurma is so much easier than your regular vegetable kurma because there are no vegetables to cut. Easy and healthy. Win-win. And you managed to down your day’s dose of sprouts in style without gagging. Win-win-win! Try today! Do let me know in the comments if you have your favourite sprouts recipes. I’d love to hear.  
Sprouts stuffed paratha

Sprouts Stuffed Paratha

I always feel responsible when my maamiyaar seems cross. She may have had some disagreement with Jagan. She may be upset that the maid retorted defiantly. Relatives may be giving her grief. She may have an upset stomach. I still feel responsible. Most times I don’t know the reason but because I feel responsible I don’t ask. I need to know though. So I rewind and play the day’s happenings in my mind stopping to scrutinize at every step – Did I say the truth? Did I make seppankezhangu fry? Did I not react cheerily enough to something? Did I react cheerily to something? Last week she seemed particularly morose. I felt I was responsible. I didn’t ask. But I worried. I pondered aloud to Jagan who admonished me for being irrational and dismissed me as an obsessive worrier. He triumphantly told me later that day “She was unwell. She had had an upset stomach yesterday night and that is the reason she looks dismal. I told you, you are wrong. This is the way you screw up things.” Taking the opportunity, Jagan went on about how my instincts were not always right. I needed to be more chatty, I needed to text her, call her and generally act sweet. Sweet?! How do ya be that to the Maamiyaar? Somebody please (don’t) teach me. Hmm, Maybe I am overanxious. Maybe, I am over-reacting to everything. Knowing it wasn’t me I asked her that night “I heard you were sick. What happened?” “Was a terrible case of food poisoning. It was the tamarind rice I had at lunch.” I stutter “Puli Puli sadam? Maybe it was the medhu pakoda we bought yesterday”. I had made the tamarind rice (puli sadam) the day before. “No, it must be the Puli sadam. The Puli kaachal in the fridge was too old. I should have thrown it out.” “Hmm.. Oh” I slink off. I had not made the puli kaachal. She had. I had used the leftover puli kaachal sitting in the fridge. I had wronged. She had an upset stomach and I was responsible. I made these sprouts stuffed parathas in a fit of health consciousness. I realized I wasn’t replacing everything with millets. I wasn’t substituting all purpose flour and granulated sugar with ragi and beetroots. I reckoned a little bit of sprouts stuffed inside parathas would compensate in some way.  ...
Channa dal curry

Channa dal in coconut milk

You know you’re a domestic diva when your weekend plan includes operation ‘lice extermination’ from your kids’ heads, you’re planning the menu in the head while walking the treadmill, you make idli maavu, buy veggies, prep them, stock your fridge and feel too tired after all of it and order pizza. You don’t know the latest Netflix shows, your favourite songs are all old and you’re sleeping with an amrutanjan balm by your pillow, it’s safe to say you’re well into aunty-dom. I think it gets better after this. You can finally be the eccentric aunty you always were – recipe gathering, news-avoiding, sports-illiterate, shopping-crazy fat woman with a thing for mookuthis. You don’t feel the need to fit in, to keep up, to stay in tune. You’re happy to be off key, on your own terms in your own world. You feel happy to stay in bed and fall asleep reading. You feel accomplished and light of mind after decluttering the shelves. Now you’re really, truly free. I am happy to say that we’re somewhere close to the halfway mark with the 100 days of healthy eating challenge. I hope you’re eating healthy too and you are finding this series useful. I’d love to hear your opinions, suggestions or feedback on the series. Chappathi has been a popular option in my healthy eating series so far because there are umpteen ways to jazz up a simple meal of chappathis and everybody at home enjoys chappathis. Here I serve it with a creamy, lip-smacking Channa dal that is slow-simmered in coconut milk. This dal is my Ammamma’s recipe and a firm family favourite. I was saving this Channa dal curry for a heirloom recipe book along with a grand old story about my Ammamma but I suddenly ran out of recipe ideas and I figured I’d include it in the book too anyways. This dal is made entirely in a pressure cooker and is simple enough to make on a weekday morning. Hot off the stove chappathis served with this warm, comforting channa dal makes for a wonderful, cozy dinner this time of the year. I threw in a cup of sprouts stirfry for an extra punch of protein. Enjoy!   Thanks for reading and thanks all your support and encouragement.  To stay updated on all the posts, like/share/subscribe to foodbetterbegood on facebook, Instagram, google+. Print Recipe Channa dal in...
Nasi Goreng with brown rice

Nasi Goreng with brown rice

I hope your Deepavali preparations are going great. Whether it is making 3 types of sweets and 4 types of murukkus, whether it is buying all of this in stores and putting your feet up at home, whether it is shopping till you’re knocked out and colour-blind and squeezed thin, whether it is sleeping in to shut out the chaos, whether it is buying all the “sara-vedi” (Red fort electric crackers) that you can afford, whether it is about making plans to visit all the relatives or staying in to avoid all of them or whether it is about focusing all your energy into getting your hands on Sarkar tickets; whatever you’re doing, however you’re doing..  I hope you’re having a good time. The honourable supreme court has so thoughtfully provided the 2 hour window for bursting crackers. As a mark of respect for this landmark ruling, some friends plan to burst atleast one bijli every hour. Salute these great people. Now there are only 2 kinds of people – the ones who have tickets to Sarkar and the ones who don’t. I don’t. I hope those who’re watching this week can keep their spoilers to themselves for some time. Until l watch. Deepavali is definitely the time for good food and indulgence. Just remember to eat small portions, single helpings and to eat slowly. You won’t feel guilty later on and you won’t slip from the 100 days of healthy eating challenge. I’ll be making Mutton korma and idli too this Deepavali. I am just going to make sure to eat a small portion of it. If you’re looking for a healthy, yummy fried rice recipe look no further than this Nasi Goreng made with brown basmati rice, loads of veggies, sprouts for some added crunch and protein and an absolutely irresistible hot-sweet flavour blend. Brown basmati rice is nuttier and slightly chewier. It is shorter and stouter than regular white basmati rice but is just as flavourful. Brown rice packs more fibre and is a good alternative to regular white rice. You can substitute chicken with Tofu or paneer for a veggie version of Nasi Goreng. Nasi Goreng is hot and sweet and everything in between. It’s a complete meal in itself. Nasi Goreng is one of my very favourite dishes. This Nasi Goreng with brown basmatic rice is healthier and just as yummy. Try it. I am...