Vegetable Omelette With Sprouted Grains And Ladies Finger

This Vegetable Omelette recipe again is borrowed from Sither, the naturopathy pioneer from Thanjavur, Tamilnadu. This recipe is made with sprouted lentils, ladies finger (okra) and veggies. He calls this as a veg omelette. Its more like a sprouted adai if you may call it. The ladies finger (okra) paste gives the texture to the omelette. Its super healthy and makes for a very filling breakfast. Do give it a try.

Sprouting Grains Soak the moong dal, urad dal and fenugreek seeds in water over nite. Drain the water and allow it to sprout for a day. To know more about how to sprout grains, read here.

https://www.kannammacooks.com/sprout-moong-mung-beans-moong-sprout/

For the batter Take a mixie jar and grind the sprouted lentils and roughly chopped ladies finger. Add about half a cup of water to grind. Do not add too much water. After grinding, the mixture will be slimy. That’s fine. Remove the mixture to a bowl and set aside.

Add in the finely shredded veggies (use veggies of your choice), green chillies, freshly ground black pepper and salt. Mix well. If the batter is very thick, thin it out with little water. The consistency of batter should be slightly thicker than idli batter.

Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. Sprinkle 1/4 teaspoon of oil.

Flip the omelette once after a minute. Cook the omelette for about a minute on each side, until golden. Note: Do not make the omelettes big. It will be difficult to flip and may tear. Keep the size of the omelettes small. Also cook well until the omelette is well cooked and golden on both sides. The middle of the omelette, if poked with a fork should be dry and not raw!

Serve hot with peanut chutney .

For Sprouting

• 1 Cup Green Moong Lentil
• 2 tablespoon Black Urad Dal
• 1/2 teaspoon Fenugreek Seeds

Other Ingredients

• 6 - 7 Ladies Finger
• 1 Cup shredded veggies ( Cabbage, Carrot, Knol Khol, Beans, Beetroot etc…)
• 1 medium size onion, finely chopped ( 1/2 cup )
• 4 cloves garlic, finely chopped
• 1 sprig curry leaves, finely chopped
• 2 sprigs coriander leaves, finely chopped
• 2 - 3 green chillies, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper powder
• Sesame Oil (Indian Gingely oil) for greasing the griddle

1. Soak the moong dal, urad dal and fenugreek seeds in water over nite. Drain the water and allow it to sprout for a day.
2. Take a mixie jar and grind the sprouted lentils and roughly chopped ladies finger. Add about half a cup of water to grind. Remove the mixture to a bowl and set aside.
3. Add in the finely shredded veggies, green chillies, freshly ground black pepper and salt. Mix well.
4. Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. Sprinkle 1/4 teaspoon of oil.
5. Flip the omelette once after a minute. Cook the omelette for about a minute on each side, until golden.
6. Serve hot with peanut chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 24 hours
• Cook Time: 10 mins
• Category: Breakfast
• Cuisine: Tamilnadu

For Sprouting

• 1 Cup Green Moong Lentil
• 2 tablespoon Black Urad Dal
• 1/2 teaspoon Fenugreek Seeds

Other Ingredients

• 6 - 7 Ladies Finger
• 1 Cup shredded veggies ( Cabbage, Carrot, Knol Khol, Beans, Beetroot etc…)
• 1 medium size onion, finely chopped ( 1/2 cup )
• 4 cloves garlic, finely chopped
• 1 sprig curry leaves, finely chopped
• 2 sprigs coriander leaves, finely chopped
• 2 - 3 green chillies, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper powder
• Sesame Oil (Indian Gingely oil) for greasing the griddle

1. Soak the moong dal, urad dal and fenugreek seeds in water over nite. Drain the water and allow it to sprout for a day.
2. Take a mixie jar and grind the sprouted lentils and roughly chopped ladies finger. Add about half a cup of water to grind. Remove the mixture to a bowl and set aside.
3. Add in the finely shredded veggies, green chillies, freshly ground black pepper and salt. Mix well.
4. Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. Sprinkle 1/4 teaspoon of oil.
5. Flip the omelette once after a minute. Cook the omelette for about a minute on each side, until golden.
6. Serve hot with peanut chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 24 hours
• Cook Time: 10 mins
• Category: Breakfast
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/veg-omelette/

It’s no secret that eating well is the foundation for a well-functioning body. Food powers all our bodily functions and is our main provider of energy, directly impacting on our physical and mental well-being. Therefore, diet is critical in maintaining a healthy weight and increasing our chances of success while improving our quality of life.

The first step to improving our quality of life is recognising what – if anything – we are currently doing wrong. Alcohol, for example, is full of toxins and other poisons that we should be avoiding, unless in moderation. When eaten frequently, foods high in saturated and trans fats and/or sugar will lead to weight gain and eventually obesity. Alternatively, fresh fruit and vegetables are a great source of vitamins, a mainstay of any healthy diet. Initiating a healthy lifestyle will instantly be reflected in your self-esteem by boosting your confidence and helping you find your ideal weight.

But how? Firstly, understand (and then be mindful of) calories, the measurement unit we use for energy that’s stored in food. While some calories give us energy, calories gained from foods with low nutritional value will lead to weight gain. Because of this, it’s always best to strike a balance of good calories and nutrients to provide the body with the required fuel, while at the same time avoiding unwanted weight gain.

The same is true for carbohydrates and fats. Often, people hear the word “fat” and think the worst, but this isn’t necessarily so. In fact, fats and carbohydrates break down into glucose and provide energy that the body will either use instantly or store for later use. When looking for these good carbohydrates, try to ingest grains, vegetables and fruits, while avoiding sugar, which is high in calories but low in nutrients.

Another way a steady intake of fruits and vegetables can help is with disease prevention. This is especially true for heart disease, diabetes and certain types of cancer. Trans and saturated fats, found in fried and processed meats, have all been proven to be responsible for increasing one’s risk of some cancers, raising levels of bad cholesterol , and causing heart attacks and strokes.

Another reason to eat well is to help improve the overall performance of the mind. Foods like tomatoes are high in antioxidants. These help to improve brain functionality and make new neurons while enabling existing ones to communicate. A healthy diet will also lower rates of depression and other anxiety disorders. Unlike many western diets, South Indian foods, which are all about the freshest fruit and vegetables, are famously good for both the body and mind. This is exactly why I am posting below my favourite recipe for a delicious, nutritious Pachadi for you to make at home for yourself and others and keep everyone happy and, of course, healthy.

A Pachadi is a South Indian salad, and it is great for providing the mental strength needed in situations where you need to stay focused, such as undertaking an important test at work or partaking in mind sports . This dish was a staple of my younger years, as my dad, who travelled a lot for work, would request this from my mum due to its simplicity. Believe me, this is a very simple, healthy dish to prepare, and it can be made in under 10 minutes. Please feel free to give it a try.

• 2 cups diced white pumpkin, ash gourd
• 1 teaspoon sesame oil
• ¼ teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chillies, broken roughly
• a pinch of asafoetida (hing)
• ½ teaspoon salt
• ½ a cup of plain curd / yogurt

1. Heat oil in a pan and add in the mustard seeds, curry leaves, dried red chillies and asafoetida (hing). Let the mustard seeds splutter. Add in the diced pumpkin and salt. Add in a half a cup of water and boil for 5 minutes. Switch off the flame.
2. Take a bowl and add in the curd and half a cup of water. Whisk well to combine. Add it to the pan and mix well.
3. Serve with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Lunch
• Cuisine: Tamilnadu