Wheat Rava Biriyani

May 31, 2008

This summer I am in Hyderabad, at my daughter’s place. When you think of Hyderabad the first thing that comes to your mind is the Hyderabadi Biryani, very rich and very delicious.

Not only in Hyderabad , but also across India people are great fans of this dish called Biriyani. Biriyani is most often made during festival time or during wedding reception. Biryani is made using basmathi rice and this dish has lots of vegetables and oil.

Wheat Rava Biryani is specially for those who are diabetic and those who are on diet. This biryani has very less oil and contains lots of vegetables. It is as tasty as any other Biryani.

Here is the recipe for you:


  • One cup of wheat rava
  • One cup of mixed vegetables ( finely chopped)
  • One onion (chopped)
  • One tomato(chopped)
  • One small piece of ginger
  • 2 green chillies
  • 3 or 4 flakes of Garlic
  • Few coriander leaves
  • Few mint leaves
  • 1 small piece of cinnamon
  • 2 cloves
  • 1 cardamom
  • 1/2 tsp poppy seeds
  • 1/2 tsp saunf
  • Few bay leaf
  • 11/2 tsp cooking oil
  • One cup of curd
  • Salt to taste


  1. Grind ginger, garlic, green chilli, coriander leaves and mint leaves into fine paste
  2. Powder all the spices (cinnamon, cardamom, cloves, poppy seeds and saunf)
  3. In a heavy bottomed pan, Put 11/2 tsp oil
  4. Add the masala powder
  5. Add chopped onion,Bay leaf and fry till it becomes soft
  6. Add the ground paste and fry till the raw smell disappears
  7. Add chopped tomato till it gets cooked
  8. Add all the vegetables and fry for 5 minutes
  9. Add wheat rava and fry for a while
  10. Add enough salt, one cup of curd and one cup of water
  11. Pressure cook the mixture ( Allow the whistle to come and sim it for 10 minutes)
  12. Serve hot with mixed raitha

Note: Use vegetables like carrot, beans, cauliflower, peas and capsicum.

Sprouted Green Gram Kofta in Palak Gravy

May 31, 2008

Palak/Spinach contains minerals like calcium, iron, potassium and sodium which are very essential for the body resistence and haemoglobin production. If you are someone who is diabetic or someone who is on diet, then you must include palak quite often in your meal.

Now that it is summer everyone must take saag or spinach for the coolant effect it gives to your body.

In this recipe I use palak or spinach for making the gravy and sprouted green gram for making Koftas.

This dish turned out very well for me. Both my children and husband relished this dish.

Here is the recipe for you:

Ingredients for making Kofta

  • One cup of sprouted green gram
  • half onion (Chopped)
  • 100 gms of Tofu Panner
  • One tsp Red chilli powder
  • One tsp Jeera powder
  • Salt to taste
  • Bread crumbs for coating
  • Enough oil for frying

Ingredients for making gravy

  • One bunch of palak leaves
  • One onion
  • One tomato
  • One small piece of ginger
  • 3 or 4 flakes of Garlic
  • 2 green chillies
  • 1/2 tsp daniya powder
  • 1/2 tsp garam masala powder
  • Little kasuri methi
  • Salt to taste

For Seasoning

  • One tsp cooking oil
  • One clove
  • One cinnamon
  • One cardamom

Method for making sprouted green gram Kofta

  • Grind green gram Sprouts without adding water.
  • Mix grated Panner, chopped onion, chilli powder, jeera powder, ground sprouts and salt in a bowl and make a thich dough.
  • Make oval shaped koftas.

  • Coat the Koftas using bread crumbs and keep it aside.

  • In a Kadai Heat oil and deep fry the Koftas till they turn brown and crispy.

Now the Kofta is ready.

Method for making gravy

  • Cook Palak leaves with enough water in a pan.
  • Allow it to cool and make paste using mixer.
  • Make onion paste and tomato paste.
  • Grind ginger, garlic and green chillies into fine paste.
  • In a frying pan put 1 tsp oil.
  • Add cinnamon, clove and cardamom and fry for a while.
  • Add chopped onion and fry till it becomes soft.
  • Add the onion paste and fry till it turns brown..
  • Add ginger garlic and green chilli paste and fry till the raw smell disappears.
  • Add tomato puree and fry for a while.
  • Add daniya powder and garam masala powder and fry till the smell comes.
  • Add the palak paste, enough salt, enough water and little kasuri methi and cook for 5 minutes.
  • Add the kofta in the Palak gravy before serving.
  • Serve hot with Phulka/Thepla.


  • For diabetics and those on diet use microwave oven for making koftas. Do not deep fry.
  • Add koftas in the palak gravy before serving. Otherwise the koftas will get soggy.

Some Quick Tips for the Diabetic

May 29, 2008

Hello All,

In addition to the Diet Chart I have published in my blog, I have some tips for the diabetics to help them control their sugar levels.

So here are the tips:

  • Eat breakfast around 8:30 am
  • Do not overeat during breakfast. For example do not have more than 3 Wheat Rava Idlis or more than 2 Sprouted Green Gram Dosa
  • Drink buttermilk or any diabetic friendly juice around 11 am
  • Eat lunch around 1pm
  • Dinner should be light. Try having soup or porridge with diabetic friendly fruits or 2 slices of whole wheat bread
  • Oily food items or fried stuff can be taken once a month
  • Try having half of fruits like pappaya, apple, pear, guava and check your sugar level after 2 1/2 hours of eating the fruit. If these fruits suit you, one fruit can be taken every alternate day
  • Finish your dinner before 7 30 pm
  • Black tea with lemon or green tea does not raise your blood sugar level
  • Regular drinking of bitter gourd juice daily on empty stomach helps in controlling the blood sugar level in course of time
  • Adding fenugreek seeds in the diabetic friendly dishes is good as it contains high fiber
  • Use very minimum ordinary cooking oil and add 1 to 11/2 teaspoon Olive Oil to the dishes as frequently as possible
  • To control your sugar level without any medication, avoid rice and wheat totally and include sprouts and vegetables in your diet
  • Walk briskly for 1 hour
  • Have dishes like Sprouted Green Gram Vada, Sprouted Green Gram and Palak Kadi once a month
  • Do not skip breakfast, lunch or dinner

My husband who is a chronic diabetic was dependent on insulin and was under medication for 15 years. Our family friend who is a doctor suggested he stops rice and wheat and eat only sprouts and vegetables. He has stopped insulin and has reduced the dosage of tablets and has been following my Diet Chart and all the tips I have given here. He has been able to successfully control his sugar levels and maintain it well within the bench marked level by just being on a healthy diet.

Hope you find the Diet Chart and tips useful too.

Please send me your queries, suggestions or comments.

Methi Thepla

May 27, 2008

Thepla is a kind of roti which Gujaratis make out of wheat flour and methi leaves. It is very easy to cook and nice to eat. People usually carry thepla when they travel because this is one dish that doesn’t get spoilt even when you keep it for 3 days outside.

Here is the recipe for you:


  • One cup of whole wheat atta
  • One tsp turmeric powder
  • One tsp red chilli powder
  • One tsp daniya powder
  • One tsp Jeera powder
  • One tsp salt
  • One table spoon gram flour
  • Two table spoon Kasuri methi
  • Enough butter milk for kneading

Note: For information on measurement, click here.

Method for Making the Dough

  1. Soak Kasuri methi in butter milk and leave it for 15 minutes.
  2. In a large bowl mix atta, gram flour, all the masala powders, salt and buttermilk with kasuri methi.
  3. Knead well till it becomes a soft pliable dough.
  4. Let it remain for 1 hour.


  1. Take a lemon sized portion of the dough and roll them with a rolling pin into a round shape.
  2. Heat a tawa and place the thepla on it.
  3. Pour some oil over it and cook on both the sides till it turns golden brown.
  4. Serve hot with pickle and curd.

Note: Instead of Kasuri methi, fresh methi leaves can be used for making Thepla.

Jhiva for Ingredients Entry : Bell Pepper and Baby Corn in Tomato Gravy

May 27, 2008

This is my entry to Jhiva for Ingredients for the month of May. The ingredient this month is Bell Pepper and I thank Pooja for hosting this month.

I make it a point to add Bell Pepper in many dishes that I make. It enhances the flavour of the dish. I add Bell Pepper even in Lemon Rice which makes the dish really tasty. I also add Bell Pepper in Wheat Rava Kichdi.

So Bell Pepper has always been my favorite ingredient and it is my honor that I get to post a recipe on this ingredient.

So here you go:


  • One medium sized onion ( finely chopped)
  • One medium sized capsicum ( finely chopped)
  • 5 or 6 baby corn ( cut into small pieces)
  • 1/2 tsp daniya powder
  • 1 tsp garam masala powder
  • 5o gms of panner(optional)
  • 1/2 tsp kasuri methi
  • Salt to taste
  • One table spoon cooking oil

For making gravy

  • 5 medium sized tomatoes
  • One small piece of ginger
  • 3 or 4 flakes of garlic
  • 2 green chillies
  • 2 red chillies

For Garnishing

  • 1tsp grated paneer


  1. Cook baby corn with enough salt in a pressure cooker ( allow the whistle to come and sim it for 5 minutes).
  2. In a frying pan, put 1tsp oil and saute onion and capsicum till they become soft.
  3. Add daniya powder and garam masala powder and fry for a while.
  4. Keep it aside.
  5. Grind tomatoes, ginger, garlic, green chillies and red chillies into a fine paste.
  6. In a kadai, put one tsp oil.
  7. Add the tomato mixture and fry till the raw smell disappears.
  8. Add the onion and capsicum fry, cooked baby corn and boil for 5 minutes.
  9. Add paneer cubes, salt and enough water.
  10. Add Kasuri methi and cook for 5 minutes.
  11. Garnish with grated panner and serve hot with phulka.

Note: Instead of milk paneer, tofu paneer can be used for people who are diabetic or those who are on diet.

Sprouted Green Gram and Palak Kadi

May 27, 2008

In Punjabi cuisine and in North India Kadi is a very famous dish. It is made out of butter milk and gram flour.It goes well with both rice and chappathi.

I tried this kadi with sprouted green gram and palak which is good for both diabetic patients and normal people. It is considered to be a healthy diet as sprouts are rich in protein and fiber.

Here is the recipe for you.


  • One cup of curd
  • 3 table spoon gram flour
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafoetida
  • 1/2 tsp red chilli powder
  • 1/2 tsp ginger paste
  • 1/2 tsp green chilli paste
  • 1/2 tsp daniya powder
  • One Onion ( finely chopped)
  • One table spoon cooking oil
  • Salt as required

Ingredient for making pakoras

  • One cup of sprouted green gram
  • 1/4 cup of shredded palak leaves
  • 1/4 cup of chopped onion
  • 1/2 tsp red chilli powder
  • 1/2 tsp jeera powder
  • 2 tsp gram flour
  • Salt to taste
  • Cooking oil for frying

For the tadka

  • 1/2 tsp mustard
  • 1/2 tsp jeera
  • 1/2 tsp methi
  • 1 red chilli
  • Few curry leaves

For Garnishing

  • Finely chopped Cilantro

Method for Making Pakoras

  1. Grind green gram sprouts coarsely in a mixer.
  2. Mix gram flour, all the masala powders, palak, cut onion and make it a very thick batter.
  3. Make any random shape or balls.
  4. Heat oil in a kadai and deep fry them till they turn brown and crispy.
  5. Take them out on a tissue paper so that the paper soaks all the extra oil.
  6. Keep them aside.

Method for Making Kadi

  1. Beat curd and mix gram flour in it.
  2. Blend thoroughly so as to ensure that there are no lumps.
  3. Add turmeric powder, salt, asafoetida, red chilli powder, and enough water.
  4. In a frying pan, Put one table spoon oil
  5. Add mustard, jeera, methi, red chilli and curry leaves. Let it splutter
  6. Add onion and fry till it becomes translucent.
  7. Add ginger and green chilli paste and fry for a while.
  8. Add daniya powder and fry till the smell comes.
  9. Add the gram flour mixture and boil till it becomes thick ( It should not be too thick nor too dilute).
  10. Add the pakoras to the kadi mixture and boil for 5 minutes.
  11. Garnish with coriander leaves and serve hot.

Bottle Gourd Kootu

May 23, 2008

Kootu is a tamil dish common in both Tamil Nadu and South India. It is a combination of vegetable and dal and is semi solid in form. Rice with Kootu is a common and simple Tamil meal. In Tamil cuisine, Kootu is considered to be a good substitute for both Sambar and curry.

I prepared this bottle gourd kootu avoiding coconut and masala specially for diabetic patients. It is very simple and easy to make. I used yellow moong dal to go with the vegetable. It turned out to be very delicious not as hot as sambar, but very fragrant and tasty.

Both my daughter and her friends relished this dish.

Here is the recipe for you.


  • One medium sized bottle gourd
  • One Onion
  • 3 or 4 green chillies
  • One cup of split yellow moong dal
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafoetida
  • Salt to taste
  • One cup of toned milk (Boiled)

For seasoning

  • One tsp ghee
  • 1 tsp Mustard
  • 1 tsp Jeera
  • Few curry leaves

For Garnishing

  • Finely chopped coriander leaves


  1. Peel and cut the bottle gourd in to cubes.
  2. Chop onion into small pieces.
  3. Slit green chillies.
  4. In a frying pan fry moong dal till the smell comes ( It should not turn red).
  5. Cook bottle gourd, onion, green chillies, yellow moong dal, salt, turmeric powder and asafoetida in a pressure cooker with enough water ( Allow the whistle to come and sim it for 5 minutes).
  6. Add milk to the contents in the cooker and boil for 2 minutes.
  7. Heat ghee and season mustard, jeera and curry leaves.
  8. Pour it on cooked bottle gourd mixture.
  9. Mix well.
  10. Garnish with coriander leaves.

Note: For Seasoning instead of mustard and jeera Panch Phoran can be used to enhance the flavour.

As I have already mentioned in my previous recipe, Panch phoran is a mixture of five spices: mustard, jeera, fennel seeds, methi and kala jeera mixed in equal quantity,

Some Quick Tips

While cooking the vegetable and dal in a pressure cooker, allow the whistle to come and sim it for 5 minutes. If you keep more than 5 minutes the vegetable and dal will get smashed and the dish will not be tasty.

Even you can use snake gourd, cucumber, ChowChow for making this recipe.