Spread dosa batter, sprinkle a table spoon of mung sprouts, sprinkle a tea spoon of peanut chutney powder, flip over - eat. Regular dosa made healthy. Yet another way to eat your sprouts and love it too.
Yet another twist of the classic and ever popular - Gobi manchurian. Made from scratch without the dreaded MSG found in pakcaged food, it can be made healthy without the guilt and the effort involved in deep frying. Of course, Gobi is replaced with Tofu and served with Macaroni. Bland tofu actually tastes very good in this dish.
Trying to incorporate proteins, carbs and as much nutrition as possible is the only rule I have when packing lunch box. Left over pressure cooker fusili and a sprouts, spinach stir fry seasoned with peanut chutney powder - was my lunch today. I had refrigerated the pasta immediately after cooking the night before. By lunch time, it was at room temperature and tasted more like a pasta salad.
Picture is hazy and I finished eating before I could take another one. Recipe for the stir fry follows.
I have started using my 1 litre prestige pressure cooker for everything these days including making ragi mudda. Reduces the cooking time and the need for stirring. The okra cooked perfectly in the cooker without any hint of gooey that it is associated with. The gravy is made from peanuts chutney powder, sesame and poppy seed (gasagasalu in telugu). We had it with chapathi yesterday and tastes equally good with hot rice.