DIY Comfort Meal Ideas You Need To Try Today
One-Pot Khichdi - Indian Savory Porridge
Ingredients
- 1 cup button mushrooms
- ½ cup millet, presoaked bajra/barnyard millet
- 2 tsp cold pressed coconut oil or groundnut oil
- 4 tsp garlic and green chili paste
- ¼ cup beans french beans
- ¼ cup yellow lentil/moong dal, presoaked for 8 hours
- 1 cup chopped spinach
- ½ tsp jeera
- Pinch of asafoetida/hing
- Few curry leaves
- ½ cup tomato
- ¼ tsp chili powder
- ½ tsp garam masala powder
- ½ tsp coriander powder
- ½ tsp turmeric powder
- ¼ tsp pepper powder
Instructions
- Wash and soak the millets for 8 hours.
- Heat oil in a pressure cooker. Add cumin seeds, hing, and curry leaves and let them sizzle.
- Then add garlic and green chili paste. Mix and let it cook for a minute.
- Add tomato, chili powder, coriander powder, garam masala, and turmeric powder next. Stir and cook for 3 to 4 minutes.
- Add soaked millet, spinach and mushroom, beans, and moong dal.
- Add water and salt. Mix well.
- Close the lid and cook for 3 to 4 whistles.
- After the millet is cooked and all the pressure has gone, open the lid and give it one more stir.
- Add a dollop of ghee.
- Garnish with chopped coriander. Serve hot with a side of salad.
Power tips and variations:
- By soaking the millet for 8 hours, you make them more digestible and increase its absorption.
- You can also alternate mushrooms with chicken thighs in their recipe.
Notes
- Millets are rich in antioxidants like quercetin and catechins that neutralize free radicals and control inflammation which is the root cause of most diseases known today.
- Mushrooms are rich in selenium, choline, vitamins C, D, and fiber.
- You can alternate button mushrooms with oyster mushrooms too.
- Millets are a good source of B-complex vitamins and minerals. They are also low on the glycemic index which makes them excellent for diabetics. This recipe is gluten-free making it easy on those with gut issues.
- Check out more recipes here
Nutrition
Bottle Gourd Curd Raita - A Creamy Cooling Condiment
Ingredients
- 1 tsp cold-pressed groundnut oil for tempering
- 1 cup bottle of gourd
- 100 gm A2 curd
- 2 to 3 curry leaves
- ¼ cup tomato, chopped
- 1 green chili, chopped (optional)
- Coriander, chopped (for garnish)
- ¼ tsp mustard seeds
- A pinch of asafoetida/hing
- Salt as per taste
Instructions
- Grate the gourd after peeling.
- Steam for a few seconds.
- Mix everything in a bowl according to taste.
- Temper with oil, mustard seeds, and hing. Enjoy.
Power tips and variations:
- Don't want to use bottle gourd? You can alternate it with cucumber, spring onions, or steamed grated pumpkin, too.
- Always peel the gourd and taste a bit of flesh to ensure it isn't bitter. If it is bitter, discard it immediately because consuming it may cause severe toxic reactions.
Notes
- Bottle gourd is high in water content and is excellent for making the body alkaline, regenerating liver tissues, and improving its function.
- Curd makes a good source of probiotics which is cooling for the gut and eases digestion.
- Curd rice, if it suits you, can be the best comfort meal when you struggle with bloating, indigestion, or diarrhea because curd is an excellent source of probiotics.
Nutrition
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