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Is the Beetroot Crunchy, Tasty & Awesome enough to be Called CHIPS?

We BUY it to TRY it. This review is not sponsored or paid by any party. This is my personal opinion on the product after buying it with my hard earned money.

From mindless snacking and overloading on salty chips and chewing our way to obesity we have now moved to mindful snacking. We all believe that munching is good for us, every few hours when we feel a lack of energy or just bored, we munch, but it matters if those snacks are healthy.

So, you can imagine how righteous I felt when I bought this packet of dehydrated (NOT BAKED, NOT FRIED like the pack says) CHIPS. These are oil-free chips that are simply dehydrated to crispy perfection. There is no added salt in the beetroot variety although a spinach variety I saw had added natural flavours. I tried two varieties from DesiVDesi Beetroot Chips & Chikoo Chips.

The Beetroot Chips

These beetroot chips made me feel so good, simply to know that they are pure, good quality beetroot that have been dried to make chips and nothing more. They don’t have added colour or salt. There is no other spice or oil that is added to make this variety. The flavour is very earthy with a sweetish undertone. It would taste awesome if you sprinkled some Kala namak and black pepper on it. I think they would work brilliantly as a garnish on a rich dish or even with a dessert like a chocolate mousse. They are earthy and neutral in flavour so they can be used with both savoury and desserts. I would love to enjoy them as chips with Dal Chaaval. For Rs40 a pack of 15 to 20g, I found to be a bit steep.

 

The Chikoo Chips

The chikoo chips are great for sweet cravings or small nibbles for energy and good taste. These too are simple dehydrated chikoo with no added oil, salt or sugar. Read the nutrition facts on the label. Even though the fruit may not have the same nutrient value as its fresh counterparts, it is a far healthier alternative to candy and other sweets with refined sugar. The natural sugar in chikoo keeps it sweet and tasty. It is slightly chewy and since it is an all natural product each bite and fruits looks and tastes different.

You can buy these online on the DesiVDesi website. They are healthy and affordable snacks. I am looking forward to trying the spinach option. If you try these, or any other flavours from Desi V Desi  do let us know what you thought of them in the comments below.

3 Minute Breakfast by MTR – Have you tried this?

MTR 3 min Breakfast

MTR 3 min Breakfast

We BUY it to TRY it. This review is not sponsored or paid by any party. This is my personal opinion on the product after buying it with my hard earned money.

I read about this ‘Desi’ answer to a quick cornflakes breakfast. MTR launched their 3 minute breakfasts earlier this year to give the work force of India a quick and desi breakfast option. A lot of us tend to skip breakfast because we don’t have the time in the morning. Even though there’s the chaiwala, wada pav and samosa close by, we don’t always have the luxury to enjoy warm upma or freshly made poha while rushing for work.

I tried this 3 minute breakfast because although I love to cook, while rushing for work in the morning is not my favourite time to spare more that 5 minutes to prepare breakfast. As a result, my breakfast is almost always same old boring fried egg and bread. The most effort I put in it is add some chilli or cheese.

MTR 3 minute breakfast seemed like a good option to add variety to weekday breakfasts. I have to admit, I became more willing to try it out because I was seduced by the BUY 1 GET 1 sign in the supermarket aisle. So, I bought two 3 minute breakfasts for Rs 45, instead of one. One Upma, and the other poha. That should work well because the airtight packaging must have cost more than the food in it!

Ease of Use

You might say that one has to be really stupid to not get this right. All you have to do is measure and add hot water. But since I thought I was too smart to measure the water to be added, my MTR upma turned out great but the poha became a bit soupy, and quite honestly, not good to taste. It isn’t rocket science but I just added the water on a whim, assuming I already knew how much was needed! The good news is that both upma and poha were ready in 3 minutes as promised on the box. Although I gave it an extra minute just to be sure.  It was a quick desi breakfast after all.

Health (Ingredient Label)

While I was impressed that the poha had minimum added preservatives or artificial flavours. The upma ingredients included to artificial additives to stabilise and maintain the texture and taste of the upma. The texture of upma turned out to be moist and fluffy. I’d rather pick the poha over upma because it had fewer artificial ingredients.

Taste

Taste wise I enjoyed the upma more, also because it had turned out to be the right consistency unlike the poha. I did find the salt in both breakfast options to be a bit on the lower side to what I generally eat but I find that a good thing since it makes the breakfast healthier and gives you an option of adding salt to your taste.

Who should buy it?

When I said that I’d rather take time on a Sunday and roast some poha and some rava to whip up a quick homemade breakfast instead, my dad was quick to point out that I would always feel too lazy to do that. Also, people like my dad, who are non cooks or too lazy to make breakfast, they deserve a quick and easy option and MTR 3 minute breakfast serves this purpose. It most definitely wins because of the time factor. Because even if I do pre-roast a batch of poha or upma for a quick breakfast, it will not be as fast as 3 minutes. MTR has definitely won this one of saving time.

Value for Money

In India we still get fresh homemade poha or idli chutney or Rs 20 for breakfast. If these options are available to the salaried worker, I don’t see why one would find it feasible to buy breakfast for Rs 45. The price is not very steep and it is a good back up to keep in office or at home for those sudden hunger pangs,

 

I would not buy this product if I could spare a few minutes on the weekend to roast my own poha and rawa. On the other hand if I were a non cook, or lazy to cook at rush hour, this would be a perfect breakfast solution with sufficient options to begin with. I believe that it is bad for health to skip breakfast. So depending on the nature of your work every morning, you can make a healthier choice.

4th Variety of Chocolate Invented! Ruby Chocolate is naturally Pink, berry flavour

Ruby Chocolate

Ruby Chocolate

INVENTION of Ruby Chocolate

80 years after White Chocolate was brought onto our dessert plates, a new variety of naturally pink chocolate was revealed by Swiss Chocolatier giant Barry Callebaut. After Dark, Milk and white chocolate, this is the 4th variety of chocolate that has been added to our dessert table.

What does it Taste Like?

The fourth type in chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness. To create Ruby chocolate no berries or berry flavor, nor color, is added.

How is it Made?

There’s no doubt that every Chef is waiting to get there hands on this baby and explore its flavour, texture and natural colour tone. NO COLOR is added to this naturally pink chocolate. According to Barry Callebaut, the world’s leading manufacturer of chocolate, the fourth type of chocolate in ‘Ruby’ is made from Ruby Cocoa bean. It has an intense taste and characteristic red color.

  • Ruby chocolate is made from the Ruby cocoa bean; through a unique processing Barry Callebaut unlocks the flavor and color tone naturally present in the Ruby bean. No berries or berry flavor is added. No color is added.

The Ruby bean is unique because the fresh berry-fruitiness and color precursors are naturally present. The cocoa beans are sourced from different regions of the world. The bean has a specific set of attributes, which Barry Callebaut managed to unlock through an innovative process that took many years to develop.

The Future of Ruby Chocolate

According to quantitative research performed by independent international market and consumer agency Haystack, Ruby chocolate meets a consumer need no chocolate ever did before. It’s expected that Ruby, like Dark, Milk and White chocolates will be introduced in different product categories.

This is so exciting, I cannot believe that there’s a naturally pink chocolate in the world. The world is most definitely a better place now. I can’t wait to try this amazing new chocolate. Wondering when it will be launched in India? Stay tuned and keep watching this space.

 

Eggless Chocolate Avocado Mousse Recipe by Australian MasterChef


Print Recipe
Eggless Chocolate Avocado Mousse
4 Ingredient Recipe of Easy Peasy Chocolate Avocado Mousse.
Course Sweets
Cuisine Contemporary
Prep Time 10 mins
Cook Time 10 mins
Servings
people
Ingredients
For Chocolate Mousse
For Plate Presentation
Course Sweets
Cuisine Contemporary
Prep Time 10 mins
Cook Time 10 mins
Servings
people
Ingredients
For Chocolate Mousse
For Plate Presentation
Instructions
  1. Melt the chocolate in a double boiler.
  2. Add the coconut milk and mix.
  3. Add the soaked gelatin and mix. You can use 1 tbspn of powder gelatine if leaf is not available.
  4. Puree the avocados and add the puree to the mousse and blend together. You can add powdered sugar at this stage if you find it less sweet for your taste.
  5. Put the chocolate mousse in a piping bag made of butter paper.
For Plating
  1. Pipe the chocolate mousse on to a plate. Use a spoon dipped in water to gently flatten the top part and make a pillow.
  2. For Garnish Add cherry on top The raspberry. Put some chocolate pills Break and place the chocolate biscuit at angles. Springle beetroot powder.
  3. You can see the step by step plating technique in the video above. Now, Let's eat!
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How to make oil free Pakoras? Moras Pakora

Moras Pakora:

Miraculous Moras

This recipe is an interesting variation on the dal wada/ pakora. In this particular recipe the aim is to showcase this wonderful ingredient called the Moras bhaji/ Chiu chi Bhaji. This is a special leafy plant that grows in the marshy mangrove areas. Its speciality is its incredible resistance to salt content in the soil. This salt seems to permeate into the vegetable. The leaves are not flat but slightly swollen and juicy. Resultant taste is bafflingly salty, slightly sour and the texture of the leaf is crunchy almost like biting into salty chip. This appears for a very short period in the markets and we can owe this largely to the gujarati community that consume this leaf as a snack to compensate for their salt-less fast that they have to follow for periods upto 5 days straight. This keeps the salt cravings at bay.

Print Recipe
Moras Pakora
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
people
Ingredients
Batter
Tadka
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
people
Ingredients
Batter
Tadka
Instructions
  1. Wash the dals until the water turns clear. Soak the dals in water for about 2 hours atleast.
  2. Drain, then grind it to a fine paste in the mixer with very little or no water.
  3. In a large wide pan. Heat some ghee, add the jeera, hing, green chillies, then add the mixture and add 2 cups of water. Keep stirring, on a medium-low flame and add the salt and the sugar and continue to stir with a flat spoon, making sure it doesn’t stick to the bottom. Don’t be tempted to add more salt, because of the saltiness of the moras will come through after baking.
  4. Do this for at-least 1 min. if it gets too thick before that, add water ½ cup at a time. The idea is to make sure that the dals cooks and doesn’t have the raw taste like batter.
  5. Usually after about 15 minutes of stirring, the ghee will start to separate from the mixture, and the mixture will have a slight shine. At this point give it a good stir, scrape the sides down and turn off the flame.
  6. Wash and pick the leaves and discard the stems of the moras bhaji. Roughly chop it up and mix it with the cooked batter. Spread it out and let it cool down till it can be handled.
  7. Preheat the oven to 200*C, grease a tray with very little oil, make tiny balls of the mixture and arrange them on the tray. You should get about 18-20 of them. Use some water or oil while shaping the balls if the mixture is too sticky. Ideally it should not be. Bake it at 200* for 5-7min then for another 10 min. on high to get the brown colouration and the crispness. The center will be slightly gooey, but the mixture is cooked completely even before baking so. Enjoy oil free guilt free binging on these pakoras.
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How to Make Oil Free Pakoras? Don’t Waste Cauliflower Stems SuperFood

It’s that time of the year, rains ruining your travel plans and messing up your laundry duties. We all need the warmth and feel good factor of bhajiyas and pakoras with chai but with all the goodness of no oil of-course. So I’ve come up with a few recipes to do just that.

Cauliflower stem and leaf pakora:

It’s the monsoon season, vegetable prices are soaring and one can’t afford to throw away any edible portion of vegetables especially when they are so expensive. Did you know the actual raw yield of a head of cauliflower is just about 55%. If you purchase 1 kg cauliflower for 63 rupees which is the prevailing rate. You are essentially dumping 28 rupees worth of perfectly edible cauliflower in the bin which is wrong on so many levels.

Making this cauliflower stem pakoras is incredibly simple and is sure to brighten up a gloomy monsoon evening. Best enjoyed with a cup of piping hot chai.

 

Print Recipe
Cauliflower stem pakora
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Wash the cauliflower, destem the florets and keep aside. We will not be using the florets. You may use the florets for your regular sabji or any other purpose. Once cut you can store the florets immersed in water for upto 24 hrs in the refrigerator.
  2. Roughly chop up the stems, leaves and the stalks. In rare cases the cauliflower comes whole along with the larger leaves that completely envelope it. Make sure you don’t include these as we want to make sure that the pakoras don’t have too much leafy content which will leach out water and not allow them to crisp up adequately.
  3. Once this is done put all of these contents in a blender and blitz the mixture till it is finely chopped up but not to a paste. Add some salt to the mixture, mix and keep it aside. The salt is added for seasoning ofcourse but also to ensure that the leafy portion lets of some of the excess moisture. Moisture being the enemy of crispyness.
  4. Meanwhile, prepare the batter and keep it aside. Keep water for boiling. Squeeze the blended cauliflower and drain the excess water. Now add it to the batter, check the consistency as mentioned in the ingredient list.
  5. Once the water is boiling, add the batter in small dolops either with a spoon or your hands. The batter will be sticky so keep a bowl of water handy so that you can quickly rinse your fingers before dropping the next pakora. The boiling process is to make sure that the contents of the pakora are cooked and it gives structure for us to be able to spread out on a baking tray. Poach for about 2-3 mins, drain and cool in the refrigerator. Cooling in the refrigerator will help in the drying out of the surface of the pakoras and help in the browning process in the oven.
  6. Grease a baking tray with 1 tsp of oil and spread it. Preheat the oven to 200*C, add the pakoras to the tray and bake. After about 2 mins, increase the temperature to max, around 250*C. You might have to turn them around slightly to achieve even browning.
  7. After about 5-7 mins it should be crispy, golden brown and ready. Serve hot with ketchup or sauce of your choice.
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How to make oil free Pakoras? Waterchestnut Pakoras (Singhada bhajiya)

Waterchestnuts are in season, with the rains come these decoratively arranged green jewels with a mellow ivory interior adorn the streets with numerous vendors selling them. Before we delve into making these beautiful waterchestnut pakoras, a bit about this seasonal super food.

Price point:

At 6o rupees for half a kg they aren’t exactly cheap. But their versatility and nutritional value outweighs this factor. It is a food that is consumed especially in times of fasting since it is a non-grain source.  It can also be converted into a flour (Singhada) and used much like regular flour.

Nutritive Highlights:

  • Potassium: Whats more, it is high in potassium and low in sodium, so it helps in the electrolyte balance in the body and especially beneficial for people with high blood pressure
  • Healthy Snack:Its incredibly helpful with satiety levels. 1 cup of water-chestnuts will only set you back 120 calories and is hence the perfect snack with instant energy.

  • Dietary copper: A lesser known fact is that it is rich in source of dietary copper which is required in organ and tissue functions not to mention stable oxygenation of blood.

 

Texture:

Its crunchy texture will turn to a mellow slightly firm potato like texture after cooking. What better way to enjoy them as pakoras in these rains other than maybe popping them raw.

Print Recipe
Waterchestnut Pakoras (Singhada bhajiya)
Cuisine Healthy, Indian
Servings
Ingredients
Cuisine Healthy, Indian
Servings
Ingredients
Instructions
  1. Wash and peel the waterchestnuts.
  2. Hand chop the waterchestnuts into small cubes. Avoid blitzing in the mixer as after the steaming process the waterchestnuts may turn mushy.
  3. Prepare the pakora batter. Check the ingredient lists for the consistency of the batter.
  4. Fold the waterchestnuts into the batter. Get a steamer running. You could boil the pakoras but after my first recipe with the cauliflower stems, I found that steaming them is a lot easier and they look a lot like golden cookies.
  5. After steaming them for about 2 mins. Grease a baking tray with 1 tsp of oil and place the steamed dollops.
  6. Bake it at 180* for 5-7 mins to begin with and then increase the temperature to max for another 2-3 min till the pakoras brown and crisp up.
  7. Serve hot with a sauce of your choice. Ideally some ketchup or coriander mint chutney.
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Chaayos v Coffee Shops – Restaurant Wars

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We recently visited Chaayos in Versova Mumbai. Then we visited it again, and again, and again. We began wondering why we were visiting this little meeting point more frequently than say, a Bru World Cafe, Cafe Coffee Day or our next door Snacks Centre.

Here’s why

  1. The Location – like many of its wisely located competitors, Chaayos too, is located in areas with a high footfall. It is located in a place which is perfect for an semi formal meeting or catching up  with a friend for a quick chai.
  2. Novelty – While Bru World Cafe offers a wonderful variety and blends of locally sourced coffee, and a few chais too, and Cafe Coffee Day keeps reinventing their menu, there’s novelty in an All Chai place. India is still essentially a chai drinking country, and after the initial infatuation of teenagers sipping frappes at CCD in the 90s, we are all getting back to the good old chai. Inevitably so! So it is a bit of novelty and a bit of nostalgia.
  3. Price Wise – They are all roughly the same price wise. It costs around Rs 400 to 500 for two people. I was under the impression that Chaayos is cheaper, cause you know, its chai, but no, it isn’t cheaper. It seems cheaper somehow.
  4. Menu Wise – They have everything very desi, very healthy and very relatable on their menu. From Kulhad wali chai to Kaadha style to Chamomile tea. From bhajiyas to chana chaat to muffins. Something about the menu makes you feel at home. It is fresh, it is healthy, it is local. I think it is the reliability of the menu that makes you believe that this place is cheaper than other coffee shops even when its not.
  5. Crowd wise – While CCD reminds me of teenage couples and loud streaky girls around tables sharing a single pastry or coffee, the crowd in the Brus and Chaayos of the world is very different. In the Chaayos I visited I found the crowd to be more mature. In fact, Bru World and Chaayos have WiFi, and a very semi formal meeting kind of culture going. It is a quick chai, no involvement or whiling away time whatsoever.
  6. Comfort wise – The seating of Chaayos is not comfortable. I understand that they don’t want you to get too comfy because these places run on shorter turn around times, but their seating and crowded layout in the Versova outlet wants me to carry my own cushion for the narrow wooden classroom benches that barely accommodate an adults buttocks..!! Pardon my language, but the seating will not allow you to enjoy your chai comfortably for an hour.

What We Didn’t Like

The fact that you MUST enter your phone number each time you place an order, so they can send you promotional random messages every now and then.

I also did not like their seating arrangement and uncomfortable wooden benches.

 

I would love to go to Chaayos again. You should try it if you are more a Chai guy, or Chai gal. They do offer coffee, but the options are limited. Their menu is very fresh and desi, so perhaps the healthier pick when compared with the many a, often stale smelling bakery items from some of the coffee shops we have mentioned above. They make you chana chaat and fry your bhajiyas in front of you, which makes me find it safer to eat than the stuff in which I have no idea what ingredients might have gone.

Anyway, do try it out and tell us if you agree or disagree with out opinion about Chaayos.

Celebrate BIG Weekends on a Small Budget; Rose Sparkling Wine

Rose Sparkling Wine

Budget Champagne

We love to celebrate..!! And if anything you’re like us, the kind that like to celebrate everything from “new fax paper in office” like Chandler to welcoming the weekend, then this Budget Sparkling wine might be the right pick for you too.

At MRP Rs 590, as on date in Maharashtra this baby is the small budget version to celebrate the little joys in life. Honestly speaking, I’m not wine connoisseur but I like the emotion attached with bringing in a celebration by popping a bottle of Champagne. If you love to celebrate every little thing too, but don’t wish to spend two grand on it each time, then you should try the ceremony of this Frizzano bottle by Good Drop Wine Cellars in Nasik.

I’d say the wine is best paired with spicy Indian curry, or may be even a creamy butter chicken. I also tried pairing it with some fruit for the little sweetness to complement the tartness in the wine. There is Champagne for the more sophisticated palates among us, then there is something like this affordable bottle, you buy this more for the fun of it than the flavour. I’d say the loud flavours of a nice spicy curry with garam masala would mask some of its less flattering notes.

This little celebration will not burn a hole in your pocket. If you do happen to try it, let me know what you paired it with and whether that pairing was a success.

10 Unbelievable Benefits of Eating Dal-Rice-Ghee Everyday; Why is Dal-Chawal the ULTIMATE Desi Superfood?

Health Benefits Dal Rice Ghee

Health Benefits Dal Rice Ghee

The Everyday Dal-Rice-Ghee

When raindrops pitter patter on freshly washed leaves and even when beads of sweat trickle down my neck on a summer afternoon, when I sit cozy wrapped in a blanket on a chilly December night and also after a tiring day at work, I crave a warm bowl of Dal-chawal & ghee. It is the most comforting desi meal that was ever made! Call it Varan-Bhaat ani toop in a Maharashtrian home, Dhal-Bhaat in a Bengali home or even Sambhar-Rice with ghee; Dal-Rice with ghee is eaten as a complete meal across India and for good reason.

The ULTIMATE Desi Superfood – Dal-Chawal-Ghee

Dal and Rice together are a complete vegetarian protein; the ghee tadka not only enhances the flavor but also helps us absorb the nutrients from the dal-rice, turmeric and cumin. Adding desi cow’s ghee increases the benefits of our everyday meal. While a variety of dals and rice can be used to make our favorite meal, the most common preference is arhar or toor dal with fragrant basmati rice and cow’s ghee. This combination is made in heaven, and executed to perfection by our mothers. In their kitchen, the secret ingredient is warmth and lots of love.

 

Unbelievable Benefits of Eating Dal-Rice-Ghee Everyday

Now, let’s talk about everything that goes into making Dal-Chawal-Ghee that makes it so great. Every ingredient that is added in making dal chawal compliments other the ingredients enhances flavours and also makes the dish more nourishing for the body in that combination.

#1 Building Muscle – Complete protein for vegetarians

Dal-Rice is considered to be the perfect protein for a vegetarian. The proteins and amino acids in dal are complimentary to those in rice. Dal and rice are both incomplete proteins but eating them together makes the combination a complete protein for vegetarians. Grains, such as rice or wheat can act as complementary proteins for legumes such as lentils. They contain the cysteine and methionine that lentils don’t have, and lentils provide the lysine that grains do not have enough of.

 

#2 Digestion Dal, Cumin and Hing

My mother often tells me to take a pinch of hing or asafetida with warm water when I have a stomachache or indigestion. Hing is taken as a home remedy for indigestion because it has antioxidants and anti-inflammatory properties. Dal on the other hand is rich in fiber and more fiber improves our digestion. Cumin is known to trigger our digestive juices and enzymes, it is also high in fiber and has anti fungal and anti microbial properties. Ghee also stimulates digestive juices. Cumin and asafetida used in Dal tadka together help in preventing intestinal gas that might be produced when digesting high fiber foods like dal. Such an intelligent recipe!! The counter action of all the ingredients together promotes good digestion.

#3 Anti-inflammatory and Healing

Spices like cumin, turmeric and asafetida are added in dal tadka along with ghee when preparing Dal Chawal. Turmeric, cumin and asafetida are loaded with antioxidants and have anti-inflammatory properties that help in healing. If you have a cold, indigestion or aches and pains, the combination of these spices in dal-chawal that is soaked and cooked down helps in speedy recovery. Ghee helps in absorbing the nutrients from these spices, and adds to the flavor. Proteins in dal chawal, helps in repair and building of new tissue and muscles making this the ultimate comfort food.

#4 Hair, Skin & Beauty

Turmeric, which is an important ingredient in Dal is known as the beauty spice. It is not only applied externally for glowing skin, but it also heals your skin and hair from the inside. For the best benefits, turmeric needs to be heated and mixed with fat such as ghee and black pepper. When this combination is added in making Dal Chawal along with pure cow’s ghee, which is also good for moisturizing skin, it increases your beauty and skin glow. Curry leaves are rich in antioxidants, vitamins and minerals and these properties make them very beneficial for skin and hair. Curry leaf tadka along with ghee and turmeric boost the beauty factor of Dal Chawal Ghee.

#5 Rich in Antioxidants

As I had mentioned earlier all these spices that are added in the tadka including turmeric, cumin, asafetida, curry leaves are loaded with antioxidants. The presence of antioxidants helps us fight cancer, diabetes and lifestyle related diseases.

#6 Rich in nutrients & also helps absorb nutrients

Other than being a good source of protein, fats and carbohydrates, the spices and cow’s ghee are also rich in Vitamins like A, D, E and K. Ghee is not only rich in nutrients, the fat content in it helps us absorb the nutrition from the other ingredients in Dal Chawal as well.

#7 Boosts Metabolism

High fiber, antioxidants and nutrients in dal, rice, ghee and the spices help speed up our metabolism. The turmeric also reduces inflammation in the gut and as such, which improves digestion and makes our metabolism better. Cumin is also known to speed our metabolism.

#8 Fat Loss

Better metabolism and good digestion results in fat loss. Fat loss might be linked with eating salad or starving yourself , but in reality, better nutrition and eating dal chawal will encourage long term fitness and fat loss. This food will make you look and feel good. Eating ghee also supports fat loss and reduction in belly fat, read more about this here.

#9 Helps in fetal development and specially good for women

While Cow’s ghee is beneficial in good memory and brainpower, immunity building of a baby in mother’s womb, toor dal being rich in folic acid helps in fetal development. Folic acid in toor dal is especially beneficial for women’s health.

#10 Prevention of Heart Disease

Fiber in Dal, healing properties of turmeric and cumin along with the benefits of pure cow’s ghee, which contains good fats, protects our body from heart disease.

 

Comfort Food & Super-meal for the Family

If these reasons weren’t enough, I’d still eat Dal-Rice-Ghee everyday for the sheer comfort and warmth filled in that meal. It is now being scientifically proven that positive thoughts and feelings impact the physical being. When a loving mother prepares Dal-Rice-Ghee for her family, the positive feelings in that meal will make a gloomy day brighter, and heal our body and mind.

I believe that Dal-Rice-Ghee is a Desi Superfood and Supermeal, and one should eat it everyday of the week. It can be in the form of Dal-Chawal-Ghee or khichdi, you can also experiment and create your very own Dal-Chawal-Ghee creations. I, for instance, came up with Dal-Chawal cheesy bites, which were fried in ghee, a bit rich, but also totally worth it! It was delicious. But if you’re in the mood for simple, then simple boil dal and rice, add some tadka, lemon and coriander on top, drizzle with some pickle masala and bite into a crunchy aloo papad along with it, and you are set for the day! Do share you Dal-Chawal-Ghee creations in the comments below and tag me in your Instagram pictures here.

Health Benefits Dal Rice Ghee

Health Benefits Dal Rice Ghee

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