|Year : 2014 | Volume
| Issue : 1 | Page : 69
Chief Dietitian, Center for Metabolic Surgery, Mumbai, India
|Date of Web Publication||30-Dec-2013|
Chief Dietitian, Center for Metabolic Surgery, Mumbai
Source of Support: None, Conflict of Interest: None
|How to cite this article:|
Dharia S. Culinary Cues. J Obes Metab Res 2014;1:69
Serving size: 4
1 cup Thuli (broken wheat)
¼ cup moong dal (yellow lentil)
1 tbsp oats
1 cup carrots, French beans, peas, cauliflower)
1 onion (finely chopped)
1 green pepper (capsicum, finely chopped)
4 flakes garlic (minced or into paste)
3-4 curry leaves
¼ tsp mustard seeds
Hing (asafoetida) - a pinch
2 tsp oil
Salt, red chili powder, turmeric, dhania-jeera (cumin) powder to taste
Coriander leaves/Cilantro (finely chopped)
Clean and soak thuli and moong dal for hr. Keep aside.
In a pan, take oil. Add mustard seeds, hing and curry leaves. Saute onion, garlic, followed by green pepper. Add other vegetables and sautι for a while. Add washed dal, thuli & oats. Add 3 cups water, and other spices. Cover and pressure cook or until tender. Sprinkle coriander/cilantro leaves while serving. This dish can be served with curd/yogurt.
Serving Size: 4
2 cups hung curds/Greek yogurt (made from low fat milk)
Artificial sweetener (to taste)
Bran cereal (ground into powder)
3-4 Dates (blended into paste)
Vanilla essence (few drops)
Pineapple, papaya (paw paw), pears (cubed)
Almonds, walnuts, raisins (Roasted and chopped)
Chill all ingredients.
Mix bran, date paste and vanilla extract. Make dough like mixture.
In a large glass bowl, spread the dough mix. Press tight to the bottom of the bowl and set in the refrigerator for at least 2-3 hr.
Spread mixed fruit over the cereal layer.
After layering spread the curd (sweetened with artificial sweetener).
Sprinkle toasted and tasty nuts. Cover and refrigerate for some time. Serve chilled.