Let me start off this post, by asking you all dear readers about Canned Food. How often do you buy canned food? Do you use it in your cooking often? What do you think about its nutrition value?
Recently at work, some of our colleagues were discussing about canned food, fresh food, frozen food its benefits its ease of use of each of them etc. It was not a heated argument or anything like that, just casual conversation with exchanging information. Turns out many of them use it frequently and that too on a day to day basis in their cooking.
I do not use canned food often even if it is organic; I prefer fresh food. I agree 100% about the convenience, but what about the salt, sugar, and preservatives that goes into it? Also I cannot justify using the food that has been sitting on the shelves for more than 3 months, 6 months or even more than that.
Now as far as frozen food is concerned, I have changed my outlook over a period of years. I do stock up on frozen stuff but mainly vegetables (not frozen cooked food though). This is in stark contrast to the time years ago when I did not use even frozen foods. I remember years ago when we were looking for a new refrigerator, I recommended buying one that had the smallest freezer, as I felt that freezer space would be a waste of space. Fast forward few years and we have the same refrigerator and lucky for me I am not running out of space in the freezer section.
Coming back to the recipe, I made this classic Black Bean soup using canned beans. Black beans are nutrition powerhouse, they are rich in protein and antioxidants, being high in fiber and they are cholesterol-lowering, heart-healthy food. Since this is made using the canned black beans it is a breeze to put this together and the taste is just hearty and delicious. Continue reading →
Jowar is an Indian name for Sorghum. Sorghum is gluten-free diet and is good in treatment of celiac disease and wheat allergies. It keeps bones and teeth healthy giving energy to the body. It also maintains the health of heart, controls diabetes, arthritis and weight of the body. (Health Benefits of Sorghum).
The most famous Indian flatbread made out of Jowar is Jolada Rotti. This is an unleavened flatbread, delicious, nutritious but tricky to make. Unlike the regular wheat flour chapathis, Jowar is gluten free, hence difficult to retain shape while rolling of the dough. Of course, it requires good practice and experience. My mom makes very good jowar Rotti and she serves it along with garlic chutney and Jhunka, the combination is simply mouth watering.
I have tried making them many times, but it is difficult to roll them thin and yet maintain its shape. So instead I make these Jowar Thalipeeth which my MIL makes often. Thalipeeth is a Marathi word for Multi grain pancake which also consists of onions, chilleis, cilantro etc.
The process of making these Rottis are very similar to Akki Rotti, the rice flour pancake. One can pat the prepared jowar dough directly over the pan; this requires good practice and care needs to be taken to see that the pan is not hot. I follow another method in which the Roti dough is patted on to a shape of circle on a plastic cover/aluminum foil. I then transfer the prepared circled dough onto the hot tava. I feel this method gives more flexibility as it is easy to control the shape and the thickness of the “Rotti”. Either way they are nutritious!
These are served along with chutney and a dollop of ghee or butter on the side.
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The concept of making these vegetable balls is borrowed from the famous dish Vegetable Manchurian. The kiddo is fond of Gobi or the Vegetable Manchurian, however he is not fond of the sauce. So I have used the idea and made only the vegetable balls. I use my trusty Aebleskiver Pan for making these vegetables balls that way I do not have to deep fry these, making it healthier. Plus I do not use MSG/ajinomoto and hence it is safe for the kids to eat.
For all those unfamiliar with this pan, the Aebleskiver Pan can be used for making low-fat version of pakodas, vadas, bhajjis. The Appe (Konkani cooking word) is also referred to as “Ponganalu/Paniyaram/Uniyappam”. I have found very favorable results by using this pan and this forms a healthier alternative to the deep fired variety. To see how the Aebleskiver pan/skillet looks like check here.
You can also check other recipes using this skillet: Dahi Vada (Appe ), Malai Kofta Curry, Masala Vada, Instant Sooji Onion Appe, Low Fat Methi Pakodas (Appey Style).
Please note that making these balls from start to finish is a little bit time consuming process; so plan ahead. However the taste of these veggie balls is delicious and kid appealing 🙂
I have started a new section on my blog called the “Kid’s Recipe Corner” which has a listing of Kid’s recipes from my blog. If you have any snack idea, lunch box idea that you would like to share, then please feel free to do so. I would love to hear from you.
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