Showing posts with label Health. Show all posts
Showing posts with label Health. Show all posts

Monday, 15 July 2013

Making a healthier Idli using Foxtail Millet

By Our Traveler Guide   Posted at  06:31   Whole grains No comments
Idli and dosai are two dishes which can be easily experimented with, with a variety of whole grains. If you are a regular reader of my blog, then you'll know that my whole-grain find of this year is Foxtail Millet- you'll find a couple of recipes featuring them already. It's thanks to our online grocery store that stocks a lot of these ancient grains and greens that you won't find in supermarkets that they end up finding their way in many new dishes I experiment with. While I've been using the millet grain in salads, patties, upma etc, this time I bought the foxtail millet idli rava to try making idlis. It turned out reasonably soft, definitely denser than white rice idlis- but that's the whole grain effect- the end products always turn out denser. The advantage of this being you can't eat as many idlis as you can of the regular ones. Initially you could try substituting 50% of the rice / idli rava with this millet rava and then go to a 100%. 


In India: Tinai, chamai, kavalai, kambankorai are some of the names for millet in Tamil. Nuvanam is millet flour. The gruel made from millet, the staple of Ancient Tamils, is called kali, moddak kali, kuul, and sangati. Korralu (Telugu), Navane (Kannada) [Source: Wikipedia]

An idli is a healthy dish as it is, being a combination of a rice and lentil (udad dal), makes a complete set of amino acids, resulting in a good quality protein. So you can alternate between regular idlis and those made using millets, to get more fiber and a variety of nutrients.



A healthier version of Idli


Foxtail Millet Idli
Makes roughly 32 or more idlis, depending on the size, you could use this batter over 3-4 days for a variety of dishes such as dosai, uthapam, kuzhi paniyaram etc.

1 cup whole or split udad dal (without skin)
1 tsp fenugreek seeds (optional)
2 cups foxtail millet rava (or use 1 cup millet rava and 1 cup rice)
2 tsp salt
Optional
finely chopped veggies to add to idlis
1/2 tsp Grated ginger, mustard seeds, chana dal, red chillies tempered in oil to add to batter before steaming


Soak the udad dal + fenugreek seeds in plenty of water. In another bowl, soak the rava in water that covers it completely.
After 3 hours- drain water from udad dal and grind to a fine paste in the mixer or wet grinder. Remove in a big bowl.
Squeeze all the water from the millet rava and grind this to a fine paste too. Add to the udad dal paste and mix well, adding salt. Add upto 1/2 cup water if batter is very thick. 

Place in a large container with a fitting lid. This will expand to nearly double volume over 8-10 hours, so keep accordingly in a sizable container.
Once fermented, you can either use this immediately to make idlis / dosa or place in refrigerator immediately and use when required (within next 3-4days).

Remove the required quantity of batter 
To make idlis, lightly grease the idli moulds with oil, pour batter into each mould (not more than half capacity), top with any chopped veggies if required, close the pressure cooker lid but remove the weight so that this steams and doesn't pressure cook. If you have a special idli maker, then use that. Keep the flame on high and then reduce to medium once the steam is in full flow. Steam for around 12 minutes on medium flame. Open the cooker after 10 minutes or so, removing the idli stand. Sprinkle some cold water on top of each mould and with a sharp edged steel spatula or a knife, unmould each idli cleanly.

Serve with any chutney or your choice, or molagapodi or ketchup for the kids. 

Other recipes using Foxtail Millet
Salad with nutrition facts included
Millet-Basil Patties


Wednesday, 8 August 2007

A healthy cake in 15 minutes

By Our Traveler Guide   Posted at  20:53   Microwave No comments
A no-bake, no-eggs, no-sugar cake and it is delicious

Whenever I see a dessert recipe whose ingredient list does not feature sugar and a gazillion calories worth of butter, I almost try it out on the same day...firstly too see if it would still taste good and secondly, it is quite difficult to resist such a recipe. When I chanced upon a steamed 'rava' (semolina) - banana cake, it seemed too good to be true. When my newly married cousin in Bangalore tried it out and gave me a really bright green signal, I had to try this out. Shilpa of Aayi's Recipes has something similar on her blog, an authentic Goan recipe sent to her by a reader, but her recipe uses sugar instead of jaggery.
I've made slight modifications to the original recipe, in terms of microwaving the batter instead of steaming, and I did it on a trial and error basis, because my kitchen doesn't have a big enough steamer to take the whole batter in one go.

Using the microwave for this recipe did seem to have its advantages:
1. Lesser cooking time (7 minutes as against 25 minutes of steaming)
2. Lesser cleaning up - just one microwave safe dish other than the wok used to mix ingredients
3. Even your kids can handle the recipe from the assembled-ingredients stage

Semolina-Banana-Coconut Cake (No bake)
Time taken - Under 15 minutes
Serves 6-8 people or more
Category - Healthy dessert, Festival food, Neivedyam



Ingredients
1-2 tbsp ghee (clarified butter, see notes) If you don't have this, use unsalted butter
1 1/4 cup semolina (buy the finer of the varieties)
3/4 cup jaggery (see notes)
3 bananas - medium sized
1 pack thick coconut milk (I used Dabur's 200 ml pack)
1/2 cup water
1/4 tsp salt
1/2 tsp baking powder

Directions
1. Grease a 9" or so microwave safe flatware with some ghee on your fingertips. Keep aside.

2. In a blender / mixer, place the 3 peeled bananas with the jaggery, make a smooth paste and keep aside.

3. Heat the remaining ghee in a heavy bottomed wok, put in the semolina. On medium to low flame, constantly stir it around until it turns lightly golden. This part requires your full attention for 5-7 minutes and the slightest burnt semolina will spoil the taste of the cake.

4. Once the semolina turns golden, turn flame to lowest possible, pour in the banana-jaggery paste, stir till it is nearly absorbed by the semolina. This will take 30 seconds to a minute. Take the wok off the flame.

5. In a jug, whisk well the coconut milk, water, salt, baking powder, cardamom powder and pour it into the semolina mix in the wok. Stir well till ingredients are blended through.

6. Pour this mix into the greased microwave safe dish. Garnish with any nuts /dried fruits or candied fruit to make it more appealing to kids.

7.Microwave at 100% for 5 minutes. Check the degree to which the cake is cooked and then depending on that microwave at 80% for 2 minutes or so. Remove, cool and cut into squares /diamonds.

8. Serve warm.

Health tip:

This cake needs to be refrigerated because of its coconut milk content which may go rancid if left out for longer time. You can warm it by nuking it for 20 seconds or so. It makes an excellent dessert idea for the tiffin box for your kid or your spouse.
Jaggery is known to be rich in iron because of the huge iron vessels in which it is processed, hence better that sugar which is just empty calories. Diabetics, please be informed that eating jaggery does nothing better than sugar for your blood sugar levels as they both have the same glycemic index - calorie-wise and carbohydrate-wise, both are nearly the same. If you have to choose between the two, jaggery is just a slightly better choice because its more natural and nutritive than plain sugar.

Notes:
1. You will find jaggery, rava and ghee in any store selling Indian groceries.
You can also make ghee at home from unsalted butter - instructive posts here, here & here.
2. In case you do not have a microwave, you can surely steam this cake as per original recipe's instructions.
3. A lighter coloured jaggery will yield a paler cake and a dark brown jaggery will give you the rich brownier one. If you do not find jaggery, by all means use brown sugar or even white sugar.
4. My cousin tried this with whole wheat flour instead of semolina and said the results were as good. Just increase the baking powder a tad bit.
5. Try it out with spices of your choice. I love the taste of cardamom and hence it found its place in this recipe. You could try out cinnamon or clove powder or even all spice powder.
6. This quick recipe can also fit into the 'Neivedyam' category, which is the offering to Gods made in most Indian homes for festivals and auspicious days as it has no eggs. And from what I hear, most Indian Gods and Goddesses love jaggery as well as bananas :) , and we love them for that.

(This was written for the Family-Lifestyle blog Daily Tiffin)

Monday, 7 May 2007

Mustard greens - sharing space with a bamboo plant

By Our Traveler Guide   Posted at  22:10   Health No comments
I had some cute little visitors in my Chinese Bamboo pot a few days ago and now they are flourishing.

I had tried growing some mustard greens by sowing soaked mustard seeds in a shallow tray. When nothing much came out of it, I emptied the soil in the tray into the pot containing the Bamboo, and they were happily showing their green selves in a few days. They've grown bigger now and their leaves are looking much different, with lacy edges! I haven't taken a pic of that yet, but here are the budding cruciferous leaves.

And a macro shot that shows you the rough texture of a young, jut broken out leaf. Even a leaf this tiny had that sharp pungent mustardy flavour, much to my surprise.


I don't think I'll have enough of them to make a saag, but may be I shall healthy stir fry them with some other veggies to make a nice sandwich filling seasoned with some mustard sauce. I just tasted the maturing leaves this morning, and they have a nice bitter-sweet, metallic taste to them.

Here's some info on how to grow mustard greens in your garden. And ofcourse, their health benefits run into a long page on World's healthiest foods. While you're there, you can also look up the various ways to serve up these greens.


Tuesday, 1 May 2007

Oats for dinner

By Our Traveler Guide   Posted at  03:27   Low fat No comments

The Indian population is becoming more health conscious by the day. How else do you explain products like whole wheat biscuits, sugar free cookies, fat free tea whitener, fat free real fruit yogurt - flooding the markets? Bagrey's oats, muesli and other cereals were the ones to hit the market early on, some 4 years ago. Between Bagrey's quick cooking oats and Quakers (Lays) Instant oats, I prefer the former, making sure I never run out of it.

A heaping into a bubbling soup or for a 2 minute breakfast, it is the best we can have. Oats being rich in fibre and low in Glycemic index, it is one of the most healthiest foods for weight watchers, diabetics or simply health conscious.

My two minute breakfast with oats goes like this - 1/4 cup oats + 1 cup water + 1/4 tsp salt + handful of frozen peas --> Microwave at HIGH for 1 and half minutes, stirring once inbetween. Remove and add a dollop of fresh yogurt - serve HOT!

Oats is best for dinner if you have only yourself to feed or if you have come in after a tired day and in no mood to make anything elaborate. A regular salt and pepper seasoned porridge might sound quite boring though. Hence this nutritious, filling, Indianised Oats porridge.

Oats for dinner
Category - Quick dinner, dinner for one
Serves - 2
Time taken - Under 20 minutes


Ingredients
1 tightly packed cup quick cooking oats
1 tsp oil
1 onion, finely chopped
1 medium carrot, peeled and finely chopped
1/4 cup fresh or frozen green peas
1/4 cup green beans, finely chopped
1 tomato, seeds removed and chopped finely
2 cups water plus some more
1 tsp salt

For tempering
1/2 tsp mustard seeds
1 tsp udad dal
2 green chillies, finely chopped
1 tsp finely chopped ginger
1 sprig curry leaves


Directions
In a wok, lightly toast the oats for about 2 minutes, on a medium flame until fragrant (yes, they do get fragrant) and remove onto a plate.

In the same wok, heat 1 tsp oil and put in one by the one the ingredients for tempering in that order. Saute until the udad dal (split deskinned black gram dal) turns golden.

Put in all the vegetables with a pinch of salt. On low flame, saute them until somewhat soft, for 3-4 minutes.

Add 3 cups of water to the wok, remaining salt and close with a lid. Turn the flame on high, cover with a tight fitting lid, bring the water to a boil and once it starts boiling, let it simmer for 3-4 minutes, until the vegetables are almost done. At this point, add the toasted oats, give it a stir to break any lumps, keep the flame on medium to low and cover it with the lid. Let this cook for 5-7 minutes, until the oats are cooked thoroughly to make a creamy porridge.

Note
  • This can be eaten with a bowl of yogurt and it makes a complete meal, without too much effort.
  • You can get this ready even faster if you use one and half cups of frozen chopped mixed vegetables instead of the ones mentioned


A-Z of Indian Vegetables

Ok- here's what! I did do my bit of thinking for O of Indian Vegetables at Nupur's - Omelette would have been too common, for the pumpkin curry Olan, i would have to go the market and Onions - I have left it for the others to attack LOL - so when I blogged about Oats quite coincidentally, I asked Nupur if I could send this to her and she obliged.

O is for Oats, this one has plenty of veggies and it is made in true Indian style, tadka and all - so it does fit in a way doesn't it?



Saturday, 21 April 2007

Vijaya Venkat's all-natural lunch box ideas

By Our Traveler Guide   Posted at  05:50   Health No comments
Vijaya Venkat is one of the pioneers in holistic nutrition in India. The Health Awareness Centre (THAC), which she calls a temple, is the institute that she set up in 1989 by Vijaya Venkat and now run with daughter Anju Venkat.

I had had the good fortune of talking to her around 6 months ago, as part of an interview for a feature and I found her thoughts utterly simple yet completely inspiring. Just last week, it came to my knowing that even Bee had used Ms. Venkat's tiffin service when she was working in Mumbai.

I was thrilled to bits when the Times of India's Mumbai supplement Mumbai Mirror carried Vijaya Venkat's recipes for lunch boxes for the whole week. I cannot help but share with you.

She believes that we must eat food as closest to its natural form as possible. Fresh fruits and vegetables, sprouts, spices are all considered first grade food and you'll find steaming as the commonest cooking technique in all her recipes.

Day 1 and 2 - Cutlets, Veg salad with tadka, Three bean salad, Potato soup

Day 3, 4 & 5 - Tricoloured vegetable salad, Chilla, Bean sprout, Alu chat, Corn salad, Stuffed vegetables

So that takes care of Monday to Friday. Do make your substitutions to make many more such healthy meals.

I have a question for you. In most of the recipes like cutlets etc, she asks us to steam the potatoes and other starchy vegetables in recipes. How do we go about steaming a potato? I have never done it before, whole or sliced or is there any other tried method?

Also, I must share with you that I made my first cheesecake today using all Indian ingredients. No cream cheese and no springform pan and no baking either! In this weather, baking would kill! That's besides the point though.

I have tasted it (read as eaten a large slice) and it tastes fantastic. The Swadeshi Strawberry Cheesecake will be up soon, may be tomorrow itself, so do keep a watch on this space!

Wednesday, 4 April 2007

Detox diet - Part II - Weekend detox plan

By Our Traveler Guide   Posted at  08:10   Nutrition tips No comments
After the wonderful response to my earlier post, I thought it would do good to share a sample plan which you can try over the weekend. This is adapted from the interview of a Bombay based nutritionist that I did while doing a feature on the same topic. I will try and answer the rest of the questions asked in response to the earlier post in its comments section.

How to do a weekend Detox Plan

Day 1


Plenty of water and fruits for the entire day in unlimited quantity. Include all fruits excluding bananas and chickoo.

Breakfast: Water melon.

Mid Morning: Apple

Lunch: Papaya with lemon squeezed on it.

4 PM: Grapes

6 PM: Oranges

Dinner: Papaya

Day 2

Breakfast: Any melon

Lunch: Salads + Vegetables + Pineapple. Use cold pressed organic oils (either sesame or ground nut) No potato should be included.

Mid Evening: Banana

Dinner: Salad + Vegetable + Soup.

Day 3

Breakfast: Fruits with a herbal tea like peppermint tea

Lunch: Salad + Vegetables + Sprouts + 1 Roti

Mid Evening: Any fruit

Dinner: Salad + vegetable+ soup + brown rice

Very important

  • This diet MUST NOT be done by sick, convalescing or diabetic people without the approval of their doctor.
  • There is no scope for any kind of diet for a pregnant woman.
  • Even if you are in the best of health, it is better to take it easy during the detox days, drink plenty of water and take ample rest.

Some pointers

  • Eating out and socialising are almost impossible when on this diet, so choose the dates accordingly.
  • The problem with detox diets is that the weight loss achieved is usually temporary and is the result of water loss and a minimal fat loss due to severe calorie restriction. The weight comes straight back after the diet is done, which is why Detox diets are not essentially weight loss diets.
  • Some people also experience side effects like tiredness, acid regurge and headaches. While many believe that this result of toxins being expelled, it’s usually caused by a low sugar level.


Sunday, 1 April 2007

Detox diets - An overview

By Our Traveler Guide   Posted at  02:16   Nutrition tips No comments

Spring is supposed to be the best time not only for spring cleaning but also for cleaning up the mileu interior of our body. A few pointers on how to get into a detox diet and how it helps are outlined in this article.




Detox seems to be buzz word among the health conscious. It is something akin to spring cleaning your house. Dusting, vacuuming, throwing away used, old stuff and creating a fresh, clean atmosphere inside your body. Our body has a detoxifying system in place made up of the liver, lungs, kidneys, gastrointestinal tract, and skin, all of which work to eliminate toxins that enter our body thorough air, water, food and skin. But considering the times we live in, the kind of foods we eat, the lifestyle we follow present too tough a task for these built-in detoxification systems. Some of these un-tackled toxins start building up in our bodies causing a host of health problems like loss of vitality, dull skin and hair, weight gain, abdominal bloating, indigestion and a general feeling of ill-health.

Detoxification therefore becomes essential to make our body jumpstart itself out of the rut of toxin build-up towards a life filled with vitality. The complete detox process includes cleansing of the liver, colon, kidneys and the diet is vital to overall cleansing. A high fibre diet helps in eliminating residual waste from your intestines, the vitamins and nutrition made available by eating fresh fruits, vegetables and nuts provides all the vital enzymes for cleansing the liver and kidneys. Taking a steam bath or a sauna and performing exercise, helps sweat out the toxins accumulated in the skin.



Essentials of a Detox diet

In a detox diet, you avoid certain foods that overload the system and eat other nutrition-rich foods that speed up mopping of old toxins and waste.

This diet will exclude allergenic foods, which may cause problems with digestion and elimination. Foods like wheat (glutens) and dairy (milk, cheese) are often the cause of many unknown allergies where the person may just be feeling poorly or a sense of bloating and discomfort. Refined sugar is eliminated because of its zero nutritional value and therefore empty calories. Meats are excluded because they may contain added hormones and/or antibiotics and are very difficult to process, taking a long time to be cleared by the digestive system. Tea, coffee and fizzy drinks are also out because they slow down the process of cleansing. Herbal teas are allowed though. Refined, processed and refined, fried or junk foods are also a no-no for any detox program to work.

Eating grains, vegetables and fruits closest to it's natural form are best while following such a plan. Over cooking destroys the nutritional value of these high nutrition foods. Eating raw, juicing or steaming for 3-4 minutes would be the best options.





The Ayurvedic Angle - According to Ayurveda, the best time to go through a detox routine is the time after winter. A complete ayurvedic cleansing program includes 15 days of preparation and 45 days of actual cleansing.

Ama is the residual matter of incomplete digestion-- sticky toxic substance that clogs the channels that carry nutrients to the cells and waste out of the body. Cleansing is done to eliminate ama out of the body. It is essential for this purpose that a person wanting to clear ama shouldn't eat any ama producing foods during this period and eat more of ama reducing foods.

Ama increasing foods*

Ama reducing foods*

Food grown with high level pesticides, chemicals

Lightly cooked vegetables

Deep fried food

Mung bean soup

Dairy products – Cheese, Yogurt, whole milk

Sweet juicy fruits – apple, pears, prunes

Sugar / fat laden sweets

Cooked leafy greens

Breads and biscuits

Light whole grains such as quinoa, barley, amaranth and small helpings of rice


Spices like ginger, turmeric, coriander, fennel to be used with all the above

    *Source- Maharishi Ayurveda

Along with the above principles, it is recommended to drink warm water throughout the day to help flush out toxins through urine. A herbal tea made by boiling ginger and fennel is also a good detoxifying agent.

Certain rasayanas (Ayurvedic formulations) are prescribed along with the above diet for maximum effect. These should be taken under the guidance of a qualified Ayurvedic Practitioner.

8 detox ideas for life

  1. Water – Keep sipping water throughout the day consuming upto 2 litres. Don't gulp glasses of water hastily as you may swallow a lot of air which in turn causes bloating.

  2. Air – Make sure you take a brisk walk in a natural setting preferably. This revs up your circulation and flushes out toxins to the kidneys and liver.

  3. Go gradual – Reduce the frequency with which you eat refined foods, red meats, sugar. Go for cereals with half the sugar content of your current sugary cereal, or mix a no-sugar cereal with your sugary cereal. Slow changes make it easier for you to stick by them for life and not just be a follower of fads.

  4. Keep up the taste – Good food can be tasty too. Ginger, garlic, lemon rind, freshly sqeezed orange, cayenne pepper, black pepper, fennel are some of the spices and flavourings you can add to food to give it a zing and tantalise your taste buds.

  5. Fibre – For any meal, choose ingredients with high fibre content. Fibre is the best natural detoxifying agent, sweeping down all the collected debris in the intestines. Choose whole wheat bread over white bread. Play with interesting grains like cracked wheat, red unpolished rice, millets for creating a variety in your meals.

  6. Chew – Age-old granny wisdom but completely true. Ever since we started having TV dinners, we have forgotten to chew food. Mixing food well with saliva makes it alkaline and therefore less harmful than unchwed food. Not chewing your food properly also means that it stays longer in your gut, fermenting in your intestine causing indigestion and bloating.

  7. Organic food – Food that has been not been treated with harsh chemicals and has grown naturally will be naturally good for you. If you have access to organically grown produce, by all means go for it or if you have the means to growing it yourself, nothing like it!

  8. Skin brushing - Brushing your body with a soft skin brush rushes blood to the surface capillaries and toxins are eliminated from the pores. Use long sweeps, start at the feet and work up towards the heart. It is a good practice to follow each day for 5 minutes before a shower.

A word of caution

While it is good to follow a detox plan once in a while, or a natural foods diet for life, it is important not to go overboard with fruit juice diets or with fasting diets. They may sound very healthful and a fast-forward way to losing weight, but may do more good than harm by disturbing electrolyte balance and causing loss of muscle. Gettign into a detox regime with the knowledge and approval of your doctor or a qualified nutritionist is the best way to go about it. Moderation is the key to anything and so also to detoxification diets.

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