Tag Archives: healthy

Akki Roti with the goodness of coriander

If you are a mommy, you must be looking out ways to feed veggies somehow to your little one. Touchwood, my kiddo eats most veggies however spits out coriander. He loves akki roti, his version of chapathi it is. So, I just tried to add coriander to his favourite. And guess what, it worked!!! Its an interesting way to teach colors too πŸ™‚

For those of you unfamiliar with what akki roti is, its nothing but a roti made with rice flour. Extremely yummy I would say. Also brings back fond memories of my childhood when my mom used to make it frequently on Sundays along with an equally tasty potato saagu.

If you are done with reading my story, then lets move on to the recipe πŸ™‚


Raw Rice Flour – 1 cup
Coriander leaves – 1/2 cup
Green Chilli – 1
Salt – to taste
Oil – 2 tsp
Ghee – as required
Water – 1.5-2 cups


1.Boil 1.5 cups of water along with salt.
2. Add rice flour to water and keep stirring till it mixes well.
3. Cook on low flame for 10 minutes. Switch off and allow to cool.
4. Grind coriander leaves and chilli to a fine paste.
5. Add the above paste to the rice flour mixture. Mix both well and break lumps if any.
6. Add some oil while kneading to make a smooth dough. Add water if necessary.
7. Make small balls out of the dough.
8. Apply aome oil over a plastic sheet and press the balls to rotis using a poori presser.
9. Heat a tava and roast the rotis with ghee till golden brown spots appear on both sides.
10. Serve with any chutney of your choice.

– The amount of water depends on the quality of flour used.
– The dough should be smooth and pliable. It should not be dry.
– You can also add vegetable purees to the dough.
– Add extra flour/water depending on your dough consistency.
– Peanut chutney/Potato Saagu is the best accompaniment. However, you can serve with any chutney of your choice. I served it with honey and it tasted awesome.

How to make Sweet Corn Gravy with just 1 tsp of oil?

The post title is more than enough to convey that this recipe uses very little oil. For all the health conscious foodies out there, this should be a blessing in disguise. Isn’t it? This is a simple Sweet corn gravy recipe that uses just 1 tsp of oil. I have used cashews and fresh cream which can be substituted with healthier options too. This mainly uses onions for the gravy part and no tomatoes. You can innovate and try your own combinations too instead of sweet corn.

Sweet corn has antioxidant activity, which helps protect the body from cancer and heart disease, and this is actually increased when corn is cooked. Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. So, instead of high fat gravies to go with your pulaos or rotis, you can try this simple healthy one πŸ™‚

You can check other gravy and curry recipes here. Also, if you like this recipe, please do share it with your friends and family. Please do leave your feedback too πŸ™‚

Off to the recipe now.

Sweet Corn Gravy


Serves: 3

Preparation Time: 10 minutes
Cooking Time: 25 minutes


Sweet Corn – 1
Onions – 2 medium
Green Chillies – 3-4
Cashewnuts – 10
Fresh Cream – as required(optional)
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Oil – 1 tsp
Cumin Seeds – 1 tsp
Salt – to taste
Coriander Leaves – for garnish



1. Steam sweet corn kernels for around 5 minutes till soft. Keep aside.
2. Meanwhile, add enough water to a pan. Add chopped onions, green chillies and cashews. Cook till the onions and cashews become soft and get cooked.
3. Make a paste out of the boiled onions, chillies and cashews.
4. Heat oil in a pan. Temper cumin seeds.
5. Add the onion-cashew paste and corn kernels. Mix well.
6. Now add all the powders and mix well. Leave for 2-3 minutes.
7. Finally add salt to taste and allow the mixture to simmer for 5 minutes.
8. Add fresh cream before switching off the stove and garnish with coriander leaves.


– Cashews can be replaced with almonds.
– Low fat cream can be used or fresh cream can be completely skipped too.
– Amount of chilli powder can be varied according to the level of spiciness required.


Aval Pongal/ Pongal with Poha – a new variety of Pongal!!

I had already posted the recipe for Ven pongal or the normal pongal that is made with rice a few days back. So much is my love for Pongal that I want to try out with different bases. My first try with Daliya/ Broken Wheat was super yummy. And now comes the trial for Aval Pongal/Poha Pongal. Needless to say, it tasted super awesome and somehow I liked it better than the normal version. Also, the time taken was really less that it got ready in a jiffy.

The usual stuff prepared with Poha include Upma in the south indian style or Poha, the north indian style. I also prepare a sweet version of Poha with jaggery for my kid. But this is one thing which is very different but tastes great. The method is almost similar to the rice version with very little changes in the process. Poha/Aval as such is extremely nutritious and is rich in iron. Moong Dal is also the healthiest dal and so both combined together is a great combination. This is certainly more nutritious than the normal rice pongal πŸ™‚ You can serve it hot with a Sambar or Chutney of your choice or this tamarind dip that goes really well. Off to the recipe now.

Aval Pongal


Serves: 2

Preparation Time: 30 minutes
Cooking Time: 15 minutes


Thick Aval/Poha/Rice Flakes – 1 cup
Moong Dal – 1/2 cup
Pepper – 1/2 tsp
Cumin Seeds – 1 tsp
Cashews – 5-6
Curry Leaves – a few
Ghee – 2 tbsp
Turmeric Powder – 1/4 tsp
Ginger – 1 tsp finely chopped
Salt – to taste


1. Clean the rice flakes. Wash and soak the rice flakes in clean water for about 30 minutes.
2. Meanwhile, pressure cook the moong dal for 4-5 whistles or till soft.
3. Heat ghee in a pan. Temper cumin seeds.
4. Next add curry leaves and pepper. Saute for a minute.
5. Add finely chopped ginger and saute for a minute.
6. Now add around 2 cups of water with turmeric powder.When the water comes to a boil, add the soaked and drained rice flakes/poha and mix well.
7. Cook till the poha becomes soft and nicely cooked.
8. When almost all of the water is absorbed, add the cooked moong dal and required salt.
9. Mix well. Add roasted cashews at the end and some ghee if needed.
10. Yummy Aval/Poha Pongal is ready to serve.


– The texture depends on your requirement. You can cook for some more time if you need a more firmer consistency.

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Apple Paneer Salad – No cook healthy salad!!

Its time for my first salad recipe on Clicks N Bites. Of late, myself and hubby have decided to do some detox diets. With the whole world emphasizing on healthy eating and weight loss, we thought why not we do it atleast once a week. So, here begins our mission for the new year. This is a very simple salad with apple and paneer. I originally wanted to do this with Tofu but unfortunately, I could not get tofu that day and so settled for paneer. Please replace paneer with tofu for a much more healthier version. This salad does not use any fatty or heavy dressing. So this is one perfect dish when you feel like skipping your dinner and when you really do not want to slog in the kitchen preparing the dinner. Try this easy no cook salad for a change and feel the difference πŸ™‚

Let me list down some of the health benefits here. Apples are rich in fiber, antioxidants and what not. An apple a day indeed keeps the doctor away. However, with lots of fertilisers and pesticides in use, I usually do not prefer the wax coated apples. Please peel off the skin in case you get hold of such apples or try to use organic apples. Next on the list is paneer. Again, paneer is a healthy source of protein, burns down more fat and has lots of calcium in it. Tofu if used is going to make this much more healthier and vegan. So, the choice is users. The dressing mainly uses olive oil. Am sure most of you must be familiar with the benefits of olive oil. I used Gaia Extra Virgin Olive Oil.Olive oil is known to be rich in monosaturated fat that helps reduce bad cholesterol (LDL) and increases good cholesterol (HDL) that protects your heart. It also contains anti-oxidants that provide anti-aging benefits and help keep your skin and hair healthy. This is a super healthy meal that your kids will enjoy too. Lets move on to the recipe now.

Apple Paneer Salad

Serves: 2

Preparation Time: 15 minutes


Apple – 1 big peeled and chopped into small pieces
Paneer – 200 gms chopped into small pieces
Extra Virgin Olive Oil – 1 tbsp
Dry Red Chillies – 4 (ground to chilli flakes)
Salt – to taste
Lemon juice – as needed
Coriander leaves – as needed


1. Mix apple and paneer with lemon juice to avoid discoloration.
2. Take olive oil in a small container. Add chilli flakes and salt. Shake well.
3. Pour the dressing into the apple paneer mixture.
4. Add coriander leaves and serve.


– You can substitute pepper for chilli flakes.
– You can add any other ingredient like mayonnaise instead of olive oil for a richer salad. But olive oil is the healthiest option.

Beetroot Poriyal/ Stir Fry with Peanuts

This beetroot poriyal/stir fryΒ is a tasty mix of beetroots and peanuts. Hubby tasted this when his colleague brought this for lunch and he loved it instantly. So, this recipe comes from there. The reddish beauties are highly nutritious and very good for the heart. They offer protection against coronary artery disease and stroke, lower cholesterol levels within the body, and have anti-aging effects. Peanuts on the other hand are equally healthy too.Just a handful of peanuts per day provides enough recommended levels of anti-oxidants, minerals, vitamins, and protein. This is extremely simple and can be made in around 15 minutes.

Beetroot Peanut Stir Fry

Serves: 2

Preparation Time: 10 minutes + soaking time
Cooking Time: 15 minutes


Beetroots – 2 medium sized chopped
Peanuts – 2.5 tbsp soaked in water overnight.
Onion – 1 medium sized chopped
Chilli Powder – 1/2 tsp or more
Turmeric Powder – 1/4 tsp
Curry Leaves – a few
Mustard Seeds – 1/2 tsp
Oil – 2 tsp
Salt – to taste
Coriander leaves – for garnish


1. Drain water from the peanuts and keep aside. Pressure cook the peanuts along with chopped beetroot pieces for around 4 whistles or till soft.
2. Heat oil in a pan. Temper mustard seeds and curry leaves.
3. Add onions and saute tillt ransparent.
4. Now add the cooked beetroot and peanuts.
5. Add chilli powder, turmeric powder and salt. Mix well and stir for 2-3 minutes.
6. Switch off the flame and garnish with coriander leaves.


– Once pressure cooked, the vegetable releases water. Do not throw away the water. Instead can be used in dhal or sambar or any other dish. Since this is a dry dish, do not use it here.
– Chilli powder can be adjusted according to taste.
– For a tangy taste, lime juice can also be added at last.

Ragi Morkali – The healthier version :)

Morkali is the traditional breakfast item prepared in Tamil Nadu with sour buttermilk and rice flour. I have seen many versions of this dish and I wanted to try it with ragi flour. Ragi/Finger Millet is one of the most nutritious millets. It is extremely rich in fibre, calcium and protein making it nutritious than most other cereals and millets. We, south indians generally have rice for lunch and dinner too. Some of the dishes served for breakfast also have rice in one form or the other. It is generally recommended to replace rice with any kind of millet for health benefits. So, in case you have sour buttermilk left and want to make mor kali, just give this a thought – Ragi flour in place of rice flour. It is equally yummy too. The color might not be very appetizing but this is absolutely tasty!! Give it a try for yourself πŸ™‚

Ragi Morkali

Serves: 2

Preparation Time: 10 minutes
Cooking Time: 15 minutes


Ragi Flour – 1 cup
Sour curd/buttermilk – 2 cups
Water – 1/2 cup or more
Green Chillies – 3
Ginger – 1″ piece
Mustard Seeds – 1 tsp
Curry leaves – a few
Oil – 2 tsp
Salt – to taste


1. Dry roast ragi flour for 2-3 minutes and let it cool.
2. Mix ragi flour, buttermilk, water and salt without any lumps. You can add more or less water depending on the consistency.
3. Blend green chillies and ginger to a paste.
4. Heat oil in a pan and temper mustard seeds and curry leaves.
5. Once the seeds splutter, add the chilli-ginger pate and saute for 2 minutes.
6. Now lower the flame and pour the ragi mixture stirring continuously.
7. Keep cooking till the mixture comes together as a whole mass and when touched should not stick.
8. Healthy ragi morkali is ready.

– You can use green chillies and ginger as such instead of a paste.
– You can replace green chillies with red chillies or curd chillies.
– You can add urad dal and channa dal in the tempering to add extra crunch.

Pachai Payaru Sundal – Green Gram Sundal – Whole Moong Sundal

I always find it easy to cook legumes on a very busy day when I do not have the time to chop veggies. These are extremely healthy, nutritious and tasty too. Green Gram has a host of health benefits. With weight loss being the most talked about topic now, this legume is an apt choice for people who want to lose weight.Apart from weight loss, it is good for hair, skin and also lowers blood pressure. Its nutritional value doubles when it is sprouted. This is an easy peasy dish with minimal ingredients. Scroll down for the recipe.

green gram sundal

Serves: 4

Preparation Time: 8 hours
Cooking Time: 30 minutes


Green Gram/Whole Moong – 1 cup
Green Chillies – 4
Ginger – 1 inch piece
Coconut – 8-10 bite sized pieces
Salt – to taste
Lemon juice – juice of 1/2 lemon (optional)
Coriander leaves – handful
Mustard Seeds – 1 tsp
Oil – 2 tsp
Curry Leaves – a few


1. Soak green gram for 7-8 hours. Pressure cook with little salt for 3-4 whistles till soft.
2. Grind chillies, ginger, coconut and coriander to a smooth paste and keep aside.
3. Heat oil in a pan. Add the mustard seeds and curry leaves. Once they splutter, add the ground paste and saute for 2 -3 mins.
4. Now add the boiled green gram and mix well.
5. Add required salt and switch off the flame.
6. Finally add lemon juice and garnish with coriander leaves.