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Flax Seeds Watermelon Dosa and Moong dal Sambar

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As mentioned in my earlier post,  I successfully tried the watermelon dosa with some left over batter I had.  To make it even more nutritious, I added some milled flax seeds which I always keep in stock in my pantry.  I have added these to the dosa batter in the past and my kids have not realized that they were eating them. I got so overjoyed with my attempt that I soaked a small batch of rice over the weekend to make some more crispy dosas.   But this time, I decided to make these dosas using brown rice.  Below I have given the recipe for this as well and the recipe for the quick sambar that I made to go along with the dosas. 2 cups fermented idli batter 1 cup cubed watermelon rind 1 tablespoon  milled flax seeds Grind the watermelon rind into a puree and mix  this and the flax seeds with the batter and make dosas with this batter.  Very tasty and nutritious!! We enjoyed these Dosas with the Moong dal Sambar given below  ...
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Sunflower Seed Podi

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I usually keep some sunflower seeds in my pantry as it is a very nutritious addition to a salad. I am making salad all the time as that is what my husband takes as his lunch. So just to have some variety I try not to add the same nut every day. One day, I came upon this idea of using these seeds to make a podi out of it that can be mixed with the rice on the same lines as Sesame podi. Sesame podi being a traditional item in the south, I immediately referred my "Cook and See" book and came across a recipe for Sesame podi and a recipe for Sesame rice. The only difference being that the latter uses little urad dal along with sesame, red chillies and hing. And for the rice, you continue further by adding the seasonings along with the prepared powder to toss in the rice. Since I have always liked the flavor of urad dal, I decided to make the powder as it is done for the Sesame rice. My experiment was a big hit and my Father in law enjoyed it very much:) Here I am shari...
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Eggless Bottlegourd muffins

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Bottle gourd is one of the earliest vegetables cultivated by man, believed to be originated in Africa. Not very familiar to the western world, it is one of the favorite vegetables in Indian Cuisine. Bottle gourd or Lauki has many beneficial properties that are valued in traditional healing. It is low in fat and cholesterol but high in fiber. It is excellent for light low calorie diets, as well as for small children, people with digestive problems and diabetics. The juice of a bottle gourd is an excellent remedy for acidity, indigestion and ulcers. I started including this in my diet only when I settled in Delhi for a while after my marriage. All I would do was make a rasdar with some onions and tomatoes. But after coming to the US, I learned that lot more was possible with this vegetable like the kheer, raita and teplas. Nowadays, I make all kinds of dishes with lauki(however yet to try the kheer). Around the time I started this food blog which is now 2 months old, I got the u...
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