This uttapam is made using whole moong dal. The veggies can be added to the batter, as mentioned in the recipe, or you can sprinkle them on one side of the uttapam and cover it to cook well.

Makes: 6 uttapams

Soaking time: 4 hrs

Preparation time: 10 mins

Cooking time: 35 mins

Ingredients

• ½ cup uncooked yellow or green moong dal [soak for at least 4 hours]
• ½ cup rawa [semolina]
• ¼ cup onion, chopped finely
• ¼ cup tomato, chopped finely
• ¼ cup cabbage, chopped finely
• ¼ cup capsicum, chopped finely
• ¼ cup carrots, peeled and grated
• 4 green chillies, chopped finely
• ½-inch piece of ginger
• 4 tbsp sour curd
• 1 tbsp fresh coriander, chopped finely
• ½ tsp red chilli powder
• 1 tsp salt
• 4 tsp oil

Preparation method

1. Heat a pan and roast rawa for 1 minute; set aside.
2. Rinse and drain soaked dal. Grind in a blender with half the chopped green chillies, ginger and ¼ cup of water.
3. Add the rawa to the batter. Add chopped veggies, salt, curd, 1 tsp oil, chilli powder, fresh coriander and remaining green chillies. Add ¼ cup water or until you achieve a semi-thick paste.
4. Heat a non-stick pan and spread 1/3 cup batter to make an uttapam [pancake] 4 inches in diameter.
5. Drizzle ¼ tsp oil around the edges, cooking over low flame for 2 – 3 minutes, until golden brown.
6. Flip the uttapam, again drizzle ¼ tsp oil and cook until golden brown.
7. Repeat for remaining batter.

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Makes: 6 toasts

Preparation time: 10 mins

Cooking time: 35 mins

Ingredients

• 6 slices whole-wheat bread or rye bread
• ½ can baked beans [you can also used boiled rajma or soya bean]
• ½ cup carrots, chopped finely
• ½ cup French beans, chopped finely
• 1 large onion, chopped finely
• 1 large tomato, chopped finely
• 2 tsp red chilli powder
• 8 garlic cloves, chopped finely
• 2 tbsp tomato sauce
• 2 tbsp cashew paste or any vegan cheese
• Salt as per taste
• 1 tsp oil

Preparation method

1. Pressure-cook the carrots and French beans for 1 whistle. Drain and keep aside.
2. Preheat the oven at 160C for 7 – 10 minutes.
3. Heat oil in a pan; sauté onion for 5 minutes.
4. Add garlic; sauté for 2 minutes.
5. Add red chilli powder, immediately mix in the tomatoes and cook for 3 minutes.
6. Add the boiled French beans and carrots; cook for another 3 minutes.
7. Stir in baked beans and tomato sauce; cook for another 5 minutes. Remove from heat and stir in the cashew paste or vegan cheese.
8. Lightly toast the bread. Spread the mixture on the toast and bake in preheated oven for 10 minutes. Serve hot.

The post Start your day with this beans and veggies on toast recipe appeared first on Complete Wellbeing.

Ingredients

• Brown rice rava– ½ cup [coarsely ground brown rice]
• Tur dal – 1 tbsp
• Grated coconut – ¼ cup

For the seasoning

• Oil – 1½ tbsp
• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Bengal gram dal – 2 tsp
• Hing – a pinch [asafoetida]
• Curry leaves

Preparation method

1. Grind brown rice coarsely like semolina.
2. Soak brown rice rava in 1½ cup of water for 1 hour.
3. Soak tur dal for 20 minutes. Drain the water and grind it coarsely.
4. Heat oil in a pan, add mustard seeds, when it splutters add hing, urad dal, bengal gram and curry leaves.
5. When dal turns golden brown, add the ground tur dal and coconut.
6. Sauté for a few seconds and add brown rice rava along with the water. Add salt as needed and pressure cook for 1 whistle. Then simmer for another 5 – 6 minutes and turn off the heat.
7. Once the pressure subsides, open and mix the contents well. Serve hot with tomato chutney.

The post Brown rice upma for those who are off wheat appeared first on Complete Wellbeing.

Matcha, mint and aloe pulp smoothie

Serves 1

Ingredients

• ¾ cup almond milk
• 1 frozen banana
• 10 mint leaves
• ¾ cup pineapple, chopped
• 2 tsp hemp oil
• 1 tbsp aloe vera juice
• 1 tsp matcha [green tea] powder
• Ice

Preparation method

1. Add the almond milk, frozen banana, mint leaves, pineapple, hemp oil, aloe vera juice, matcha powder and ice in a blender and blend till smooth.
2. Serve chilled.

This was first published in the March 2015 issue of Complete Wellbeing.

The post Refreshing matcha, mint and aloe pulp smoothie appeared first on Complete Wellbeing.

Vermicelli upma

Ingredients

• 2 tbsp vegetable oil
• 2 tsp mustard seeds
• 10 – 12 fresh curry leaves
• 1 tsp asafoetida
• 1 small onion, thinly sliced
• 1 green chilli, finely chopped
• 1 tsp turmeric powder
• 200 gm vermicelli
• Salt to taste

Preparation method

1. Heat the oil over medium heat and add mustard seeds, curry leaves, asafoetida, onion, chilli and turmeric. Give it a stir and sauté till onions soften.
2. Now add vermicelli, sauté for a minute and stir in 1 cup water. Cover and cook till vermicelli softens.
3. Add salt and toss well.
4. Serve warm.

This was first published in the December 2014 issue of Complete Wellbeing.

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