Abiya's Kitchen

Kids love dosa. To ensure they get the nutrients they need, we can make dosa using brown rice, which is rich in fiber and low in glycemic index. Ingredients Brown rice - 3 cups Idly rice - 1 cup Whole white urad dal - 1 cup Chana dal - ½ cup Toor dal - ½ cup Fenugreek - 2 tbsp Salt to taste Method Wash and soak rice and dals along with fenugreek overnight. Then grind to a smooth batter and leave for fermentation. Use the fermented batter to make crispy dosa. Notes Used sona masoori brown rice. You can use any long grain brown rice. Video

Plantains are a good source of potassium, which is necessary for muscle movement. They also contain resistant starch which lowers triglycerides and decreases insulin resistance in our bodies. Ingredients Raw Banana(Vazhakkai) - 2 Chili powder - 2 tsp Coriander powder - 1 tsp Turmeric - ½ tsp Garam masala - ¼ tsp Curry leaves - 5-6 leaves chopped Fennel powder - ½ tsp Jeera powder - ½ tsp Garlic powder - 1/2 tsp Salt to taste Coconut Oil - 2 tbsp Method Cut raw banana and add all the spices, salt, curry leaves or powder and 1 tbsp oil and mix well. Keep a pan and add oil when hot add the spiced raw banana and saute well. Close the lid and cook in medium flame for 15 minutes. Then open and fry well till all the raw banana pieces are roasted well. a Note In place of curry leaves used curry leaves powder. Video

Millets are traditional cereal that is rich in vitamins and minerals. Millets are gluten free and have significant levels of protein and fiber as well. Ingredients Multi Millet Mix - 1 cup Split moong dal - 1 cup Asafoetida - ¼ spoon Pepper - 1 Tsp Jeera - 1 tsp Ginger - 2 tsp grated/finely chopped Curry leaves - 5-10 Cashew Nuts - 2 tbsp chopped Salt to taste Method Fill multi millet mix and split moong dal in a pan. Wash and soak for 15 minutes. Then pressure cook until 3 whistles, after adding asafoetida and salt. . Heat a talipu pan and add oil/Ghee. When the oil is hot add crushed pepper, jeera, and grated ginger and fry well. Then add curry leaves, cashew nuts and fry well till all the added ingredients are nice and crisp. Now add this to the cooked millet and dal mixture and mix well. Add some ghee and serve hot with chutney or sambar. Note Multi millet mix contains (Little Millet, Barnyard Millet, Kodo Mi

Ginger is a superfood which contains gingerol. It also has anti-inflammatory and antioxidant properties. Garlic is another superfood in which organosulfur is an active compound. Allicin is the sulfur-containing compound has immune boosting properties. Ingredients Ginger - 1 cup chopped Garlic - 1 cup chopped Turmeric - 1 tsp Water - ½ cup Oil - 3 tbsp Method Add chopped ginger to a mixer jar and add turmeric. Grind this mixture adding required water and then add garlic and grind to a smooth paste. To this add oil and grind to a smooth paste. Store this in a glass container and refrigerate after first use. Note: Use a clean spoon every time you use the ginger garlic paste. Always refrigerate the ginger garlic paste. Use within a month to prevent loss of nutritive value. Video 

Spinach is low in calorie and loaded with protein, Iron, Vitamins, and minerals. Palak paneer is a yummy recipe and an easy way to incorporate spinach into our diet. Ingredients Spinach - 3 cups Paneer - 1 ½ cup cubed Onion - 1 finely chopped Tomato - 1 finely chopped Ginger and garlic paste - 1 tsp Garlic - 5 pods finely chopped Bay leaf - 2 Cloves - 2 Cinnamon- 1 Jeera - ½ Tsp Chili powder - 1 Tsp Coriander powder - 1 Tsp Garam masala powder - ½ tsp Turmeric - ½ tsp Kasuri methi - ½ Tsp Ghee/oil - 2 tbsp Method Air fry the cubed paneer at 360-degree Fahrenheit for 5 minutes and keep aside. Clean/wash the spinach and add hot water and blanch it. Then add the blanched spinach to a mixer jar and pulse. In a pan add ghee/oil. when hot, add whole garam masala (clove, cinnamon, bay leaf, and jeera) fry well and add the chopped garlic, chopped onions and saute. Next, add ginger garlic paste and saute till the raw smell lea

Ragi, aka Kezhvaragu in Tamil. It is rich in calcium, high in protein and fiber. It Also prevents aging by inhibiting cross-linking of collagen. Ingredients Ragi Powder - 2 cups Whole Black urad dal - ¼ cup Whole urad dal(without skin) - ¾ cup Fenugreek - 2 tbsp Red /white Aval(Flattened rice - 1 ½ tbsp Water - 1-2 cups Method Wash and soak Whole Black urad dal, Whole urad dal(without skin), Fenugreek Red /white Aval(Flattened rice) for overnight. Mix ragi flour in water to a batter consistency and keep aside. Grind the dal mixture in a grinder to smooth batter and to that add the ragi batter. Keep this batter overnight for fermentation. Make idlis using the fermented batter. Serve hot idlis with any gravy or spicy chutney. Video Note Use whole black urad dal and red aval(Flattened red rice) to get soft idlis Mix ragi flour in water to form a batter and then add to the ground urad dal to avoid lump formati

Broccoli is a powerhouse of nutrients and is low in calorie. It is a good source of lutein, a xanthophyll and a natural carotenoid found in green vegetables like spinach and kale. It is also an antioxidant compound. Ingredients Broccoli - 2 cup Onion - 1 chopped Celery - ¼ chopped Dried basil leaves - ½ tsp Pepper powder - ½ tsp Milk - 1 cup Hot water - 1 ½ cups Butter/Ghee - 1 tbsp Method Heat a pan and add butter/ghee. after it melts, add the chopped garlic and fry for a few minutes, then add onion and saute it. Now add the chopped celery and broccoli and saute them as well. Add dried basil leaves, salt, and hot water. Close and cook until the broccoli is tender. Now transfer the broccoli mixture to a mixer jar and grind to a smooth soup consistency. Add milk, give it a stir then add the pepper powder. Serve with garlic cheese toast! Note Make sure not to overcook the broccoli. Use full cream or half and half