Our Veggie Eats

All about the food we eat at home, pack in our lunch boxes, and try everywhere else…. And feel it's blog worthy!

Easy Naan Pizza

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Store bought Naan topped with pesto, tomato, and mozzarella for a quick and easy individual size pizza. Great for the lunchbox as well!

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Ragi Sevai

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Ragi Sevai takes a bit of planning to dish out as a breakfast menu item on a weekday morning but it is very filling and wards off pangs of hunger before lunch. I prepare the dough and press it through a tenkuzhal press into idli moulds the previous day and keep it in the refrigerator. The next morning, I steam it and sauté the vegetables and finish the dish.

Preparation: To 2 cups boiling water add salt to taste and 2 tsp oil. Lower the heat to simmer, and add 1.5 cups of Ragi flour. Stir it into a dough and switch off the heat. When cool enough to handle, press it through tenkuzhal press into idi moulds. All this can be done the day before. Refrigerate if preparing for the next day. Steam the Sevai for 10-15 minutes. In a pan, heat about 2 tbsp of sesame oil. Add 1 tsp of mustard seeds, a tsp of urad and chana dal and a pinch of asafetida. After the mustard sputters and the dals get golden brown, add curry leaves, finely chopped ginger, green chillies, cashews, chopped vegetables (carrots, bell peppers, peas ) and sauté. Add salt to taste. Add the steamed Ragi Sevai and mix well. Add grated coconut and chopped coriander and serve hot.

Ragi or Finger millet is a good source of fiber and calcium.

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