Savory Buckwheat pancake(kuttu cheela)

Buckwheat or kuttu is a gluten free grain which is full of blockbuster nutrients like protein, iron and zinc. In India, it is often served during days of fasting as it is not made from wheat but is more like a millet. Buckwheat pancake is a quick and easy recipe. Here I have added grated bottle gourd to the buckwheat flour to make it a more nutritious and filling meal.

What you need:

1 cup buckwheat flour

1/2 cup grated bottle gourd (lauki)

1 tbsp finely chopped cilantro

1-2 green chillies finely chopped (optional)

1 lemon juiced

Salt as per taste

How to make:

  1. Take buckwheat flour in a bowl. Now add all the other ingredients to the flour.

2. Add water to make a batter of pouring consistency. It should not be very thick. Mix well.

3. Heat a nonstick pan or tawa and pour the batter in circular motion on it. Gently spread it like a pancake.

4. Drizzle oil or ghee over the edges and also a few drops over the cheela. Cook on low to medium flame till the edges start turning brown. Then flip the cheela to cook on the other side for about a minute.

5. Serve warm with raita or chutney.


Sprouts and Veggie Soup


Sprouts are a super super food which I would love to include more in my diet.  They are loaded with vitamins, minerals, proteins and antioxidants.  My usual way to eat them is to add them to salads. So when I came across this awesome soup recipe using sprouts and a whole lot of healthy vegetables, I couldn’t wait to try it.  This powerhouse soup was delicious and nourishing.  I realized sprouts are extremely versatile and can be added to stir fry veggies, in soups, in salads, in sandwiches and even as pizza topping!

What you need:

1 cup sprouts (I used both moong and chana sprouts)

1/2 cup cabbage, finely chopped

1/4 cup chopped beans

1/4 cup chopped bell pepper

1/4 cup grated carrot

1 onion finely chopped

2 garlic pod, crushed

1 green chilli finely chopped (optional)

1 tbsp chopped coriander

2 tbspn chopped paneer for garnishing

½ tsp sugar

½ tsp oil

1 ½ tsp cornflour

2 tbsp chilli sauce

Salt to taste

Water as required

How to make:

1.  Wash the sprouts and boil them in 4 cups of water.  Drain and keep aside. Do not throw the water.

2.  Mix the cornflour with 1/4 cup water and keep aside.

3.  Heat oil in a heavy bottomed pan.  Add garlic and then the onion and stir for a minute.

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4.  Add the sprouts, cabbage, carrot, capsicum and beans and mix well for 3-4 minutes.  Add the green chilli and chopped coriander and mix well.
5.  Add the stock (the water in which the sprouts were boiled).  Let it come to a boil and simmer for 3-4 minutes.
6.  Add the salt, chilli sauce, sugar and cornflour paste.  Mix well and let it boil for another 3-4 minutes.
7.  Garnish with some paneer pieces and serve hot with bread sticks.

Roasted Brussels Sprouts in sweet chili sauce


Brussels sprouts are not exactly the most popular vegetable around!  I have been looking for recipes which can make these healthy mini cabbages more palatable.  Jyoti sent me this recipe and I tried it.  Not only was it easy to make, but it was delicious and flavorful.  Definitely a keeper!  This fantastic vegetable from the cruciferous family is anti inflammatory and anti cancerous.  It is full of antioxidants and is a good source of dietary fiber.

What you need:

! pound Brussels sprouts quartered

2 tbsp cooking oil

2 garlic cloves

2 tsp soy sauce(I use the low sodium one)

2 tbsp sweet chili sauce(I like the thai sweet chili sauce which is more sweet and less chili)

Pinch of sea salt

How to make:

1.  Heat the oven to 400 F.

2.  In a small bowl, whisk together the garlic, soy sauce and the sweet chili sauce.

3.  On a baking sheet, toss the Brussels sprouts in cooking oil and sea salt to coat evenly.  Roast in the oven for 20 minutes, tossing them after about 10 mins, so that they cook evenly.  

3.  Remove Brussels sprouts from the oven and turn on the broiler to high. Now pour the soy sauce/garlic/sweet chili sauce mixture over the Brussels sprouts and mix well so as to coat evenly and put back in the oven to broil.

4.  Broil the Brussels sprouts for 5 minutes or until the sugar in the chili sauce is bubbling .  Remove from the oven and serve immediately.