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Lunch Thali 2

on September 16, 2015

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Another Lunch thali. Hope you guys try and enjoy it.

Lunch

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Tri Color Quinoa Idli

First a little Introduction about Quinoa which i found in the Internet. Quinoa is a grain crop that is grown for its edible seeds. It is pronounced KEEN-wah . It technically isn't a cereal grain, but a pseudo-cereal ( 1 ). In other words, it is basically a "seed" which is prepared and eaten similarly to a grain. Quinoa was an important crop for the Inca Empire back in the day. They referred to it as the "mother of all grains" and believed it to be sacred. It has been consumed for thousands of years in South America, although it only became trendy and reached "superfood status" a few years ago. These days, you can find quinoa and products made with it all over the world, especially in health food stores and restaurants that emphasize natural foods. There are three main types: white, red and black. This is the nutrient content in 1 cup (185 grams). This applies to cooked quinoa ( 2 ): Protein: 8 g

Hempseed ,Almond flour stuffed Paratha

T oday's recipe is a HEALTHY Protein rich Paratha. It is a type of stuffed paratha with a filling that can be made quickly. A first little bit of Hemp Seeds Hemp seeds are the seeds of the hemp plant, Cannabis sativa . Hemp seeds called Sanal Vidhaigal in Tamil Hemp seeds are rich in healthy fats and essential fatty acids. They are also a great protein source and contain high amounts of vitamin E, phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron, and zinc. Here I mixed it with Almond flour/Almond meal Ingredients Chapathi dough {the link for Chapathi } For Stuffing Almond Meal/Almond flour- 2 tbsp Hemp Seeds - 2 tbsp Curry powder - 1 tsp salt - 1/2 tsp ( depending to your taste) Mix the stuffing and keep it ready. { I used almond meal} Now roll the Chappathi dough and apply little oil. Put 1 1/2 tsp of the mix in the center. Close it and roll it as Paratha Heat a tava/griddle. Place the flame on medium heat. When it is hot place it and add little oil. Cook

Ragi Cheese Dosa

Ragi Cheese Dosa Recipe A healthy and kid-friendly version of the classic dosa Ingredients: Ragi Dosa batter (store-bought or homemade) Shredded cheese (cheddar, mozzarella, or your child's favorite) Oil or ghee (optional, for greasing the pan) Instructions: Preheat the pan: Heat a dosa pan or non-stick skillet over medium flame until it’s evenly hot. Spread the batter: Pour a ladleful of the ragi dosa batter onto the pan and gently spread it out in a circular motion to make a thin dosa. Cook halfway: Allow the dosa to cook for a few minutes until it's halfway done and the edges begin to lift slightly. Add cheese: Sprinkle the shredded cheese evenly on the dosa. Fold & cook: Once the cheese starts to melt, fold the dosa in half and cook for a few more seconds until crispy. Serve: Cut the dosa into quesadilla-like slices and serve hot. Tip: You can add some veggies like finely chopped spinach or grated carrots for extra nutrition.

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Lunch Thali 2

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