FOOD&Recipes
Every month we bring you food for your health and recipes to be a better husband
Daal Chilla
Utthapam
n Mixed pulses: 2 cups, Onion: 1 (medium), Tomato: 1 (medium)
Green chillies: 2-3, Turmeric powder: Less than ½ teaspoon, Chilli
powder: ½ teaspoon, Baking soda: ½ teaspoon, Salt: To taste, Dry
mango powder: 1 teaspoon Oil: To fry
n Rice: 3 cups, Whole urad daal (without skin): 1 cup, Fenugreek
seeds: ½ teaspoon, Salt: To taste, Water: As required, Onion: 1
(medium), Tomato: 1 (medium), Capsicum: 1 (medium)
Ingredients
Preparation
n Soak the mixed pulses for half an hour and grind them to a smooth
paste.
n Finely chop the onions, tomatoes and chillies and add them to the
gound daal, along with the spices and baking soda and mix, adding
water according to the desired consistency.
n Now, heat a griddle (tawa) and grease it with oil.
n Take one ladle full of the batter and spread it evenly on the griddle,
giving it a round shape.
n Turn it over after a while once the bottom in golden brown.
n When the other side is cooked too, take it off the heat and repeat the
process with the rest of the batter.
n Serve hot with mint/coriander chutney or tomato ketchup.
Ingredients
Preparation
n Soak the rice, daal and fenugreek seeds separately for 3-4 hours.
n Now, grind the rice and the daal, separately again, using water to
a smooth batter. You can add the fenugreek seeds either with the
rice or the daal while grinding.
n Keep the batter in a warm place overnight. Use a big tumbler as
the batter will ferment and rise. Add salt to taste before using it.
n Dice the vegetables and keep aside.
n Now heat a griddle and grease it.
n Spread the batter evenly and roundly on the griddle.
n When the top is still raw, sprinkle the diced vegetables and
cover it. After a minute or two, flip the utthapam and cook until
the veggies are golden brown. Serve hot with coconut and onion
chutneys.
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