monsoon recipes Archives

September 19, 2020 By Neha Goyal Leave a Comment

Healthy Eating: Schezwan Dosa

Most of us are avoiding that delectable street food but what can we do in those tiny moments of weakness when we crave it more during monsoons? It’s only natural to feel this way after braving the scorching summer heat and facing the drop in temperature which makes our body crave for some nice warm, cozy, comfort food. While it may sound like a legitimate reason to indulge, let’s keep in mind that it needs to be healthy too! So here’s a mouthwatering street food recipe with a healthy twist – let’s learn to make some Schezwan Dosa!

What You Will Need

For Dosa:

Semolina – ½ cup
Rice Flour – ½ cup
Multigrain flour – ½ cup
Curd – 1 cup
Flaxseed powder – 1 tbsp
Salt to taste
Schezwan sauce – 2 tbsp
Oil for cooking

For Stuffing:

Oil – 2 tsp
Chopped garlic – 1 tsp
Spring onion – ¼ cup
Carrot – ¼ cup
Cabbage and capsicum – thin juliennes
Schezwan sauce – 1 tbsp
Salt to taste
Lemon juice – 1 tsp
Chopped Coriander – ¼ cup

How To Prepare the Schezwan Dosa

First, grind the Semolina into fine powder.
Now mix the rice flour, semolina powder, multigrain flour, flaxseed powder and curd together.
Whisk it and make a pouring consistency batter adding water.
Keep it aside for 15-20 minutes. Then add salt and whisk the batter once more.
For the stuffing, heat oil in a pan and add all the vegetables along with salt. Sauté for 2-3 minutes.
Now add the schezwan sauce and lemon juice. Turn the gas off and cover the pan for 2 minutes.
For the dosa, first heat a dosa tawa and spread a ladle full batter. Spread it over to get a round dosa.
Let it cook till the edges get light golden brown.
Now spread some schezwan sauce over the dosa and put the vegetable stuffing over it.
By this time, the dosa is crispy and golden brown. Sprinkle some freshly chopped coriander leaves and fold the dosa over.
Serve hot with any sauce or chutney of your choice.

We’re sure you’ll enjoy this tasty, nutritious and delicious fusion of South Indian and Chinese cuisine, bringing back some of your fondest monsoon memories without compromising your health. Do let us know your thoughts in the comments below!

For more healthy recipes, check out Healthy Reads or tune in to LIVE cooking sessions on GOQii Play. You can also purchase some all natural, healthy Schezwan Sauce from the GOQii Health Store within the GOQii app for a discount using your GOQii Cash!

#BeTheForce

July 11, 2020 By Sophya Sebastian 13 Comments

Healthy Eating: Nutritious Jackfruit Dumplings

Kumbilappam is an authentic snack of Kerala. It is made at most homes in Kerala during the Jackfruit season. These Jackfruit Dumplings are prepared using ripe jackfruit puree, jaggery, grated coconut, cumin seed powder, cardamom powder and rice flour. This snack has different names in different parts of Kerala such as Chaka kumbulappam, Chakka Appam, Vazhanayappam and Theraliyappam. The mixture is wrapped and steamed in Indian Bay leaves which imparts a special fragrance.

Ingredients:

Ripe jackfruit pods/bulbs – 2cups
Jaggery -1 cup (adjust according to your taste)
Grated coconut – 1 cup
Rice flour(roasted) – 2 cups
Powdered cardamom – ½ tsp
Crushed/powdered cumin seeds – ½ tsp
Bay leaves – 12
A pinch of Salt

Method:

Remove the seeds from jackfruit pods and pressure cook the jackfruit for 2-3 whistles.
After cooling, blend it into a smooth paste in a mixer and transfer it to a bowl.
Add jaggery, grated coconut, cardamom powder, cumin seed powder and salt and just pulse it (do not make it like a paste).
Add this mixture to the jackfruit puree and mix well.
Add roasted rice flour little by little and make a smooth dough out of it which is not too hard. If the dough is hard, add little water and don’t worry if the dough is slightly liquidy. The rice flour will absorb the moisture.
Cover and keep aside for about 10 minutes.
Make cones from the bay leaves using a toothpick. Leave the upper edge of the leaf to close the cone.
Put the dough into the cone and cover the top with the upper edge of the leaf. Continue the process until the entire dough is used up.
Place these yummy dumplings in a steamer and steam it for 30-45 minutes.
Serve warm! Once cool, you can store these jackfruit dumplings in a fridge and steam them before eating!

Quick Tips

You can use banana leaves if bay leaves are not available
You can also transfer the prepared smooth dough into a plate (brush a little ghee) and steam it in a steamer until done.

Health Benefits of Jackfruit Dumplings

The fruit is made of easily digestible bulbs with simple sugars that when eaten, replenish energy. 100g of jackfruit gives 94 calories, 1g protein, 2g dietary fiber.
It’s rich in vitamin C. Hence, it improves the immune system and slows aging of the skin.
High in antioxidants – Carotenoids, the pigments that give jackfruit its yellow colour, are high in vitamin A. These protect cells from damage, prevent eye diseases and heart diseases. Vitamin A is capable of keeping mucous membrane and skin healthy. Beta carotene present in the jackfruit lowers the risk of lung disease and oral cancer.
It has the potential to reduce the risk of heart disease due to its content of potassium, magnesium and fiber. Being a rich source of potassium, it has the ability to control heart rate and high blood pressure. The magnesium content helps in the absorption of calcium and strengthens the bones.
Improves the digestion as it is rich in soluble and insoluble fiber thereby and keeps your bowel movements regular.
It is a rich source of iron and helps in keeping anaemia at bay and improves blood circulation too.
Being rich in copper, it helps in thyroid metabolism especially in hormone production and absorption.

We hope you enjoy this delicious Jackfruit Dumpling recipe! Do try it out and let us know your experience in the comments below.

For more healthy recipes check out Healthy Reads or tune in to cooking sessions exclusively on GOQii Play.

#BeTheForce

July 4, 2020 By Urvi Gohil 6 Comments

Healthy Eating: Masala Egg Sandwich

If you woke up this morning thinking about eating eggs, then you’ve come to the right place.Like with all my other recipes, I’m going to be putting a twist on traditional eggs by making a full meal out of them using veggies and healthy carbs. While sandwiches are considered to be a “shortcut breakfast”, this Masala Egg Sandwich is best eaten as a meal!

What You Will Need

Boiled eggs – 2 whole
Wheat bread/ multigrain bread – 4 slices
Onion – 1 big finely chopped
Tomato – 1 big finely chopped
Coriander finely chopped – ¼ cup
Garlic ginger paste – 1 tbsp
Cheese – 1 cube
Few onion slices
Few capsicum slices
Green chutney – 2 tbsp
Red chilli powder – 1 tsp
Turmeric – ½ tsp
Garam masala – ½ tsp
Jeera powder – ½ tsp
Oil – 1 tbsp

How To Prepare

Heat a pan, add oil and allow the ginger garlic paste to saute.
Once done, add in the onion and cook for a while until translucent.
Throw in the tomatoes, coriander and cook for 5 more minutes.
Add the spices, chilli powder, turmeric, salt and garam masala. Give it a quick mix.
Mix some water and allow this to cook for a few minutes.
Chop the boiled eggs into small pieces and add them to the pan. Allow it to cook for 3-5 minutes.
Turn the flame off and your egg masala is ready!
Take 2 bread slices, layer both with green chutney. Add the egg masala, top it up with sliced onions, capsicum and shredded cheese (1/2 cube). Sprinkle some chat masala and cover with another slice of bread. Repeat the process to make another sandwich.
Heat a flat pan, brush some oil and place the sandwich on it for a grill. After it is golden brown on one side, flip it over and cook the other side.
Cut the sandwich into 4 pieces and serve hot with chutney or ketchup.