Vegetarian Haleem

Haleem is a stew found in bazaars during Ramadan (Ramzan). It is very popular in subcontinent, middle east and south Asia. This is originally a Arab dish, brought to Hyderabad during the Mogul period by the immigrants of Yemen Arabs and Iranians. Usually haleem is made of mutton or chicken. Today let us try vegetarian haleem here.

Methi Carrot Kichidi

A glass of fresh fenugreek leaves (methi) could be the perfect drink to control the insulin level in the blood. This is often used to treat problems related to digestive system like constipation and gastritis.

Carrots are being good for the eyes and is rich in beta-carotene and helps slows down the ageing of cells.

Uggani

Uggani is authentic and very healthy dish of Karnataka. Uggani is a snack or breakfast item in Karnatka and in the Rayalassema area of Andhra Pradesh. Uggani is best served with mirchi bujji.

Oats Idly

Oats are grown in temperature regions. Oatmeal is eaten as porridge and contain soluble fibre than any other grain. Oat extract can be used to soothe skin conditions.

Sooji Uthappam

Semolina or Suji is made from softer types of wheat which is yellow or white in colour. When semolina is boiled, it turns into a soft, mushy porridge. In South India it is used to make savoury foods like upma, ravva dosa and puddings like kesari or sheera.

Plain Masala Dosa

Dosa, a south Indian delicacy available in different flavours. It is a fermented pancake make from rice and black gram dal. Dosa is a common breakfast item or street food in the southern India which is gluten-free and contains proteins.

Ravva Idly

Ravva Idly, a popular South Indian(Karnataka) breakfast item, made with semolina. Semolina is made from durum wheat used in making pastas. There are different types of semolina available in the market like rice semolina or corn semolina(commonly known as grits in U.S). When it is boiled turns into soft mushy porridge popular in the west as dessert. In South India semolina is used to make savoury foods like Upma, Ravva dosa and Ravva Idly etc.

Appam

Appam is the term equivalent to bread a fermented rice cake, delicious Malayali/Sri Lankan breakfast/dinner item which is spongy and tastes good with chicken gravy. There are different varieties of appam, I like appam with coconut and milk which owes it's origins to kerala.

Rava Dosa

Rava Dosa (semolina dosa) is very quick version of dosa, very few ingredients go into this make a crispy instant dosa. The word semolina is derived from the Italian word "semola" meaning flour. Semolina is a product of wheat milling that is created when the wheat kernels are processed using corrugated cast-iron rollers. During this phase of wheat milling, the bran, germ and endosperm are separated and the endosperm breaks into coarse grains. These coarse grains are called semolina and can be further processed to produce wheat flour .

Oatmeal

There has been an increasing interest of oatmeal in recent years because of it's health benefits.  Oats, rich in fibre helps lower the bad cholestral and reduce risk of heart diseases when combined with low fat diet. Oatmeal has a long history in Scottish culinary tradition because oats are better suited than wheat to Scotland's short, wet growing season.

Rice Dosa

Dosa is a famous South Indian breakfast item. It tastes good with butter or oil. I tried with very less oil and avoided lentils, it tastes good though. Lentils are high in uric acid and protein as well, uric acids affects the risk of gout and artheritis.  A therapist and naturopathy doctor suggested avoiding lentils to artheritis people. Below is the lentil free dosa for you.......

Idly

Idly an Indian steamed cakes popular in south India often eaten at breakfast or as a snack. I grew up to the smell of idlis, fresh out of the pressure cooker/steamer, when I woke up in the morning. These soft pillowy cakes goes good with coconut chutney or sambar. Idly is one of your best friends when you are in diet and are very low in calories, this is completely oil free cooking.....

Lemon Rice aka Pulihora/Chitrannam/Puliodharai

As Hindus consider turmeric powder as a symbol of auspiciousness, this dish is cooked for almost all good occasions and during festive days. Other versions of pulihara are made with Un-ripe sour Mangoes and Tamarind. This tastes sour, salty, spicy hot at the same time, I remember my friend vyshnavi on this occasion who loves my pulihora.