YOGABHARATI

Baked sweet potato fingers Sweet potato are tuberous roots and among the most nutritious foods in the vegetable kingdom. They are rich in potassium, magnesium and very high in vitamin A and C. They are fewer in calories as compared to potatoes and has a low glycemic index. Introduce this wonder vegetable in different ways in your meals. Some ideas for you: Include in sambar- it tastes great. Make parathas - either stuff it with other vegetables and spices or mix it with dough with some spices and herbs.  As it just takes very less time in cooking, all the valuable nutrients are intact and it tastes very good if you make a spicy vegetable dish, very similar to a potato bhaji.  Steam and just have it.  Bake or roast it in an open fire and relish it with a spicy tangy chutney. Make muffins or breads. This baked dish is very easy to prepare and a perfect snack box item or a light tiffin for an after school treat for kids. Seniors can have it for lunch or in the early evening as it

Lapsi Adai/Lentil Broken wheat dosa This is one of the most nutritious dosa with the wonderful combo of broken wheat (daliya) and a mix of green leafy veggies. Any leafy veggie can be used and each gives a unique flavour to this dosa taste totally different. This tastes great with tomato chutney, sambar, some grated jaggery or a pickle.  Ingredients: Broken wheat or daliya or bulgar wheat (medium sized) - ¾ cup Par boiled rice (known popularly as idli rice) - 1 ½ cups Whole Urad daal - can be husked or dehusked - your choice - ¾ cup Ginger - ¾ inch Black pepper - 2 tsp Curry leaves - 1 to 2 handfuls Leafy veggie of your choice - pudina, palak, coriander leaves, red basale. I have tried with these leafy veggies. You can experiment with others.   Method: Wash and soak broken wheat, rice and urad daal for atleast 3 - 4 hours. First grind this with required amount of water to a coarse consistency. Then add chopped ginger, black pepper. Grind for about 30 seconds. Add the washed leafy

Kanjeevaram Idli Kanjeevaram Idli is a nutritious idli rich in urad daal . It tastes and looks very different from  the usual idli as the composition of rice and urad daal is totally different and additional spices are added for digestion as well to give a different flavour and texture to this idli. It is steamed in stainless steel tumblers , so the idli is like a long cup.This is best served with idli chutney powder usually prepared in all South Indian households which is my all time favourite. I This is a modified version of Kanjeevaram idli and it is a tried and tested recipe.This idli is absolutely soft due to the addition of par boiled rice.  To add some interest we can cut the idlis and serve as muffins:) Ingredients: Batter: - ·       Raw rice – ½ cup ·       Par- boiled rice – ½ cup ·       Whole dehusked Urad daal(white urad daal)- 1 cup ·       Salt- 2 tsp         Tempering: ·         Thick Curd- 1 cup ·       Oil and melted ghee together