Lentils with drumstick Leaves

After weeks of indulging into festive foods, its high time to share some healthy and everyday dishes that I cook for my family. Lentils aka Daal is a favorite dish in my home. My boys love all sorts of daals. I feel happy and satisfied to see them eating healthy and protein packed foods (at least for weekday dinners).

During my recent trips to Indian grocery store, I noticed some greens that I had never seen before. The label on them said ‘Drumstick leaves’. Not knowing how to use them I did not buy them. I was curious what they were used for. After researching a little bit I found out that these leaves are a nutritional power-house. Here is the nutrition information from wikipedia: The leaves are the most nutritious part of the plant, being a significant source of B vitaminsvitamin C, provitamin A as beta-carotenevitamin Kmanganese, and protein, among other essential nutrient  Continue reading “Lentils with drumstick Leaves”

Kale-Potato Parathas{flatbreads}

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I was introduced to Kale years ago when I first ate Kale chips. Since then I have  come across several articles that helped me understand all the nutritional benefits of kale. It is jam-packed with vitamins, fiber and several dietary minerals. Given it is so readily available in stores, I tried it as chips, in salads and then slowly introduced it in my Indian cooking. My latest experiment with Kale is making multi-layered, laccha parathas with blanched kale, potatoes, green chilies and lots of garlic. My boys who love parathas, loved these parathas and now we enjoy them frequently for breakfast, lunch and dinner! For me it’s a great way to incorporate Kale in our diets. Continue reading “Kale-Potato Parathas{flatbreads}”

Purple Cabbage Parathas {flatbreads}

 

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I love buying cabbage, both purple and green, to add to salads and tacos. You’ll probably find some sort of half-cabbage head, in my refrigerator,  tightly wrapped in clear plastic because it keeps forever. It always comes through in a jam when I forget to pick up salad greens or purples! They are my back up veggies in the fridge. Today, I decided to use up the purple cabbage I have been saving in the refrigerator to add in my salad. It has been a rather cold week and I am in no mood to eat cold salad. So decided to use it up to make some ‘garam-garam’ parathas. The best way for me to chop cabbage is to mince it food processor. After all the cabbage was finely chopped, I realized I was out of cilantro. I had some kale (another hardy multi-purpose nutrition powerhouse)  on hand, which I thought would make a good substitute to add some greens. So chopped kale leaves, ginger and green chilies and made a brand new kind of Parathas… Yum! I love starting with simple ingredients and turning them into hearty, filling and super healthy dish. Did you know that Anthocyanin rich purple cabbage (beneficial for the nervous system and fighting free radicals)  has 10 times more vitamin A and twice as much iron as green cabbage?

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Homemade Ghee

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I love ghee! Ghee is a staple in traditional Indian cooking and Ayurveda.  It enriches the food with its nuttier flavor and rich golden color. I use it in curries, daals, parathas, baking, frying and Indian desserts!

Ghee is essentially clarified butter that is cooked a bit longer until the clarified butter is golden and the milk solids at the bottom are light golden brown. It has a very high smoke point making it an excellent replacement for refined Oils.

When made from high quality butter, it is a great source of fat soluble vitamins like Vitamin K and is great for teeth, hair, skin and nails.

Ghee is made from butter but since the milk solids and impurities have been removed, most people who are lactose or casein intolerant have no issue with ghee.

All you need to make ghee is  good quality unsalted butter. I like to use grass fed  kerrygold unsalted butter. I always make a big batch that usually goes for 4-6 weeks!

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