Red Cabbage Falafel Pockets
In a bowl mix the grated carrots, cabbage and the chopped onion. Add the brown rice vinegar to it along with a bit of salt and set aside to pickle. Serves: 4 Cooking time: 40 mins Ingredients Whole red cabbage: 1 (if this is not available can use green cabbage or pita bread) * Clean it well and peel the leaves with hand to get big size pockets (chop of the parts which are very hard) Grated carrot: 1 Grated green cabbage: 150gm Thinly sliced onion: 1 Hummus: ½ cup Hung curd: ½ cup Zatar spice for seasoning Brown rice vinegar: 1 tbsp For the falafels: (spinach & chickpeas) Spinach (cleaned & stems removed): 2 cups Chickpeas cooked & cooled (can use green mung also): 1 ½ cup Large garlic cloves roughly chopped: 2-3 Tahini paste (you can add more or less as per your liking): 1-2 tbsp Lemon juice (approx. 3 limes): 4 tbsp Cumin powder: 1 tsp Green chilies roughly chopped: 1 Sea salt: 1 tsp Oat flour (this is optional can skip): ¼- ½ cup Olive or avocado oil: 1tbsp Preparation: In a bowl mix the grated carrots, cabbage and the chopped onion. Add the brown rice vinegar to it along with a bit of salt and set aside to pickle. For the falafels- in a blender mix together the spinach, chickpeas, garlic, green chili, tahini, lemon juice, and cumin powder. Blend it together to make a mixture (do not make a puree) Once it's mixed in well, remove in a bowl and add the oat flour and salt to it. Check seasoning and add more lemon and salt as per taste. Once done, make medium size falafel balls with the mixture. In the meantime heat the oil on a skillet. Place the falafels on the skillet and cook till they are brown on each side. Assembly: Take a cabbage leaf/ pocket, add some hummus and hung curd to the base, add the pickled carrots, cabbage and onion mixture on top. Place 2 falafels in each cabbage pocket. Add some more hummus and curd dip on the top and season with zatar spice. Make the rest of the pockets the same way and place them on a platter ready to serve. Enjoy!!! This is a complete meal giving you the right amount of protein and vegetables. The oats added help in binding of the falafels and also increase the fiber content of the meal. For those of you who don’t like red cabbage you can use pita pockets instead of red cabbage or even green cabbage. To make it a more filling meal - combine it with a bowl of soup or sauté mushrooms.
In a bowl mix the grated carrots, cabbage and the chopped onion. Add the brown rice vinegar to it along…
Ragi Malt With Buttermilk
Mix tablespoons of ragi with water until it is lump-free. Boil water in a pan and add soaked ragi to boiling water. Ease:3 Approximate cost:INR40 Serving size:1 Cooking time: 5 minutes Nutritive value Energy: 105Kcal Carbs: g Protein: g Fat: g Fibre: g Ingredients Plain ragi flour/sprouted ragi flour: 2 tbsp Water: 2 cups Buttermilk: 1/2 cup Salt as per taste Preparation Step 1: Mix tablespoons of ragi with water until it is lump-free. Boil water in a pan and add soaked ragi to boiling water. Step 2: Cook this mixture for 2-3 minutes until it becomes frothy. Let the ragi mixture cool down. Step 3: Mix one tablespoon of yoghurt with water, add salt and add the cooled ragi to the buttermilk and mix well. Step 4: Garnish with coriander leaves and serve. 1. Strengthens bones. When compared to other millet grains, ragi is considered to be one of the best non-dairy sources of calcium with 344 mg of the mineral in just 100 grams of ragi. Calcium is an essential mineral required for keeping UR bones and teeth healthy and strong, preventing the onset of osteoporosis in adults. The rich calcium content is also one of the reasons why growing children are fed ragi porridge. 2. Manages diabetes. The millet comprising of the seed coat (testa) is packed full of polyphenols and dietary fibre. Ragi can also treat diabetes mellitus, a chronic metabolic disorder characterised by hyperglycemia, resulting from insufficient insulin secretion. It also helps in keeping UR blood sugar levels stable. 3. Prevents weight gain. The high dietary fibre content in ragi prevents you from overeating and keeps you satiated. Ragi also contains the amino acid tryptophan, which functions as an appetite suppressant and is effective in losing weight. So, substitute wheat and rice with ragi to prevent weight gain or obesity. 4. Boosts heart health. Ragi flour contains a good amount of magnesium and potassium. Magnesium helps in maintaining a normal heartbeat and nerve function whereas, potassium aids in the proper functioning of the heart muscles and lowers the risk of atherosclerosis. On the other hand, the fibre content and the amino acid threonine, prevent the accumulation of fat in the liver and lowers cholesterol. 5. Prevents chronic diseases. The polyphenol antioxidants in ragi help the body fight against chronic diseases and infections. These antioxidants prevent the healthy cells from oxidative damage caused by free radicals. 6. Battles anaemia. Ragi, being an excellent source of iron, is considered to be a great food for anaemic patients and individuals with low haemoglobin levels. Haemoglobin is a protein present in red blood cells, responsible for carrying oxygen throughout the body. In addition, this millet is a good source of thiamine, which increases the production of red blood cells. 7. Good for lactating mothers. Ragi can enhance the milk production due to the presence of amino acid, calcium and iron, which are also beneficial for the child.
Mix tablespoons of ragi with water until it is lump-free. Boil water in a pan and add soaked ragi to…