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Semihomemade Multigrain Dosa + Week 4 Meal Plan

What you will find in this post?

  1. Week 4 Meal Plan – along with pdf to download
  2. Quick and Easy Multigrain Dosa Recipe

Navrati / Golu just started and its 9 days of celebration. Navrati / Golu is starting this 21st Sep, Thursday and I am sure the next two weekends will be busy with visiting friends and family. That also means celebration through food. I love this season of the year. Navrati rolls into Halloween followed by Diwali then Thanksgiving, Karthikai, Christmas, New Year and Pongal in January.The next few months is going to be so busy.

This year I am unable to host a golu party as we are renovating my kitchen and the house is pretty messy (well, except the living/reading room I mentioned yesterday). But I will make sundals everyday to offer as a prasadam to God. I have created a “Golu Menu Plan” which might be useful for some of you. Do read my post about Navrati / Golu here.  As much as I want to make elaborate food for my family, I am tied to a tight timeline. In between work, kid’s classes, I need to come up with healthy, simple yet nutritious meal options. My kids love dosa with my homemade ghee with sugar or sambar , chutneys or homemade yogurt.

My top priority to-do thing on a Sunday is to grind dosa batter. I have shared the recipe for the same here. On days when I don’t want to grind the dosa batter, I buy a tub from Indian store. I mix about 1/4-1/2 cup of dosa batter with 1 cup water and 1/2 cup or more multigrain flour (sathumaavu). You can add any flour you want. It could be finger millet, whole wheat, oats, horse gram, green gram. I pair the meal with salad and a dip. In this picture you will see that my dinner was 2 multigrain dosa with poondu kozhambhu (garlic-tamarind sauce) and salad. You can serve them as uthappam or paniyaram too. I make thin lacy ones. It reminded me of Ethiopian Injera breads.

 

Dosa

MULTIGRAIN DOSA

Makes 10

Ingredients

  • Dosa batter as required
  • 1/2-1 cup water
  • 1/2 cup multigrain flour or any flour of your choice
  • Salt
  • 1 onion, finely chopped (optional for kids)
  • 1 green chilly, minced (optional for kids)

Cooking Directions

  1. Mix them all and make dosas or uthappam. Serve hot with a dip and salad

WEEK 4 MEAL PLAN

If you have been following my blog, then you would have read about my Week 1, Week 2, Week 3 meal plans. After a long time, I am sharing week 4 meal plan. You can download them all by clicking in the respective links.

 

Meal Plan

                                                                                 Click here to download the pdf

Sidd Makes Our Picnic Food

I grew up enjoying the sandy beaches of Marina in Madras (Chennai now), my home city. As a kid who was raised in late 1980s, trips to beach is the most common weekend outing. Madras didn’t have any malls, food courts and multiplexes back then so our summer breaks and weekends were filled with trips to Mahabalipuram, Little Folks amusement park, Marina beach, Guindy Park, Vandaloor Zoo and Birla Planetarium and museum. I am the “toes in the sand” kinda girl and summer is incomplete without a picnic at the beach. We were at Capitola Beach two weeks ago. That was the last weekend before Sidd’s first day for school. The weather was perfect around 65F. We packed our picnic basket with Getfit Roti, almond butter, bananas, fresh fruits from farmers market, chips and nut-mix. I pre-warmed the roti at home and wrapped it in a kitchen towel and packed it in a hot pack box. A simple menu so I can enjoy making sand castles, smell the salty air, enjoy the vast horizon and be sea-habilitated.  GetFt Roti _1

 

After a super hectic trip to India and the big move before that, I felt that this picnic was much needed before we begin the school year. My seven year old boy loves to make quick and easy meals for us. He made these delicious almond butter-banana roll and my four year old girl arranged the fruits and chips while my husband was standing watching them fix the meal. Sidd assembled it, took a bite and presented his food with utmost happiness and my daughter clapped in excitement. We enjoyed a simple “no-cook” meal with lot of chuckles and laughter. It was a nice evening, perfect to be shared here. As a family we travel a lot and having such easy meal ideas is a great plus to stick on to our travel schedules. I can imagine myself packing few packets for our future road trips.
Get Fit Roti_2

 

Getfit Roti 5

One of the dishes that makes my life convenient is either paratha or roti. My kids were raised with the help of Punjabi aunties (nannies) who fed them dhal, chawal, kichdi, roti and paratha in the first three years of their lives. They love it more than my South Indian staple food as they can roll it into a frankie and eat it at their own pace. We hail from Southern part of India and are ardent rice eaters. Most of our dishes like idli, dosa, idhiyappam, appam are rice based. I remember eating chapatti /roti at home when I was in middle school. My mom made pooris but the art of making roti was considering untapped by South Indian moms. Coming from that mind set, rice is our comfort food and making roti is a task which I don’t enjoy much.  Getfit roti came to my rescue. I plan to use them for their lunch, pre-dinner snack or breakfast too. There are endless ideas to use this product.
Get Fit Roti 3

I wish this product was around when I was pregnant with my kids. I was diagnosed with gestational diabetes and this is the perfect low-carb food when you are rationed on the amount of carb per meal. Total carbohydrates for 1 roti is 8 g which is amazing. All in all, it’s a great product. I have been using it for couple of months now and use it very frequently. My kids eat it as snack or dinner. As a working mother, I am so glad that they are eating a food that is nutrient rich and is made with organic ingredients. If you a soccer mom who feeds your kids on the go or a pregnant woman who want the right food to eat, then definitely try this product. I am so thankful that it is finally here for picky moms like me.
GetFit Roti 4

GetFit Roti Kiddie Delight

Makes 4

Ingredients

  • 4 GetFit Rotis
  • ¼ cup Almond butter
  • 3 banana, sliced as roundels

Assembly:

  1. Place the roti on a plate. Smear the almond butter and place the sliced banana.
  2. Roll and serve with fruits, chips and nut mix.

GetFit Roti Beach
A little bit about GetFit Roti

GET FIT Roti is low carb, high antioxidant, nutrient-dense organic roti. The rotis are hand-made using a carefully sourced blend of organic almond, flax, amaranth and ancient lineage wheat. They capture polyphenol antioxidants from turmeric, pepper, spinach to boost your immunity and protect you from chronic diseases. They are tastier and much more nutritious than any wheat or whole wheat roti. The product is about 3 months old and is currently offered through ethnic groceries and rapidly expanding. The product is endorsed by doctors and they partner with Stanford and several other entities.

They are sold in a pack of 32 rotis and contains three flavors – Turmeric-Black Pepper, Spinach-Toasted Cumin and Classic.  The rotis have 2X the protein, 3x calcium, 2x Magnesium, 2x anti-oxidants, – it is so much more than “roti” – it is a nutritious meal. It is introduced as a roti because then it becomes a staple, a daily health food/snack for your family. Kids LOVE the taste of it too.

How does the roti taste?

It tastes good with curry and lentils. It’s thin, soft when warmed and makes the perfect food for kids and adults. But it’s not like phulka. So, you cannot compare it with handmade rotis. But it is convenient and for many like me who wants nutrition packed food for your kids or for yourself, then you would be thankful to GetFit Roti.

You can order them online at getfitroti.com and save 25% with their Subscribe & Save plan.

 

Vegetable Bread Rolls

We moved from a 1100 sq feet town home to a 2500 sq feet home. Yay! Huge home with a decent backyard space for kids to run around and stay outdoor most of the summer break. Our kitchen is not a bad size and dining table is placed on the other side of the wall. This is totally different from the open floor plan we had in our previous home. We are still living with limited counter space and I scramble around the kitchen like a headless chicken to cook something. Kitchen remodeling is yet to begin. We are getting rid of the wall, adding an island, a gas stove and more kitchen cabinets. I am slowly settling in the new neighborhood, enjoying the beautiful farmers market, spending my weekends with gardening projects, finding my favorite Indian grocery stores and organizing the rooms as per our liking. I keep the meals simple as there is limited counter space. I tried my best to organize my pots and pans, spices and herbs but kitchen still looks chaotic. The floor is littered with pressure cookers, small appliances and onion-potato-garlic rack. I make quick meals on days I don’t want to work there. I will be sharing the progress about our kitchen remodeling in facebook and instagram.

I made vegetable bread rolls for kids last week. You can read about my post on 50+ snacks for kids here. I am sure it will home handy as the school year just began. I make this snack with white bread as I felt rolling out was easier and it retained its shape. I could easily roll them to make the snack. You can definitely try to make it with multi grain or whole wheat breads. You can replace the filling with beets-paneer masala or paneer-bell pepper stir fry or shrimp/minced meat curry.
Vegetable Bread Rolls

Vegetable Bread Rolls

Makes 4

Ingredients

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 green chilly, minced
  • 1 inch ginger, minced
  • 1 teaspoon turmeric powder
  • 1/4 cup boil potatoes, mashed
  • Juice of half lemon
  • Salt to taste
  • Bread slices (trim the edges) – I used white bread
  • Water to seal the edges
  • Oil to cook the bread

Cooking Directions

  1. Heat oil in a saucepan. Once hot, add mustard seeds and let it crack
  2. Add ginger, green chilly and turmeric powder and saute well
  3. Add the potatoes and saute for 3-5 minutes.
  4. Switch off the flame and add cilantro and lemon juice.
  5. Add salt to taste

Steps to Assemble the bread

  1. Trim the edges. Place a bread on the working surface. Using a rolling pin, gently roll out the bread to a flat rectangle. Work gently so it doesn’t stick to the surface.
  2. Turn the bread and gently roll out.
  3. Place the filling in the corner and roll them into a cigar. Seal the edges with water
  4. Cook the bread in a tawa with little oil
  5. Serve hot with ketchup or mint chutney

#inhislunchbox Week 5 Summary

Week 5, Day 1:
Weather here is so funny. The morning looks like fall and at noon it’s super hot like summer. With this change in temperature and lots of water play during labor weekend, we are all down with cold. I was taught by our then nanny about giving ajwain water to kids and also adding it to parathas . That’s what I did today. I boiled ajwain seeds in water and strained it and added the cooked ajwain seeds to whole wheat flour and made parathas with sorakkai/ lauki/ bottle gourd-paneer.

Snacks for the day: Seaweed, berries, murukku, roasted sunflower seeds, kadalai mittai / peanut chikki
Lunch: Paratha with sorakkai, paneer and ajwain seeds. My son wanted it to eat it with South Indian pickle (avakai urugai)
I packed their water bottle with ajwain water diluted with regular water.

Week 5 Day 1

 Week 5, Day 2:

Snacks for the day: Homemade energy ladoo, watermelon, made in nature brand fruit fusion superberry blast, apples, seaweed
Lunch: Pongal rolls as he finds it easy to eat. Served with coconut chutney and jaggery.

Week 5 Day 2

 
 Week 5, Day 3:
Snacks for the day: Homemade energy ladoo, berries, apple, cheese, roasted sunflower seeds
Lunch: Mother in law’s thenga Paal sambhar ( lentil stew with coconut milk)
It is one of the easiest and quickest dish to make and my husband loves it. I mixed rice with the sambhar and packed it with potato masala

Week 5 Day 3

Week 5, Day 4:
The lunchbox note worked so well for my son. He said his friends loved the question about mickey’s visit to space 😝😝😝
Snacks for the day: Cheese with grapes, mixed nuts & cranberry, seaweed and banana
Lunch: paratha stuffed with finely grated Zuchini- cabbage-paneer + ajwain seeds

Week 5 Day 4

Week 5, Day 5:
I am that typical mom who wants to lose weight all the time 😂😂😂 but the scale never changes. So I pick celery, jicama and bell pepper every week at farmers market to eat with hummus and end up using it in yogurt rice like today and probably the bell pepper will go into sambhar tonight 😁
Snacks for the day: lemon wafers, seaweed, Apple, roasted sunflower seeds, peanut chikki
Lunch: Thayir sadam with grated jicama and celery and also celery leaves and a simple tadka with mustard seeds + curry leaves + asafoetida. Served with quick potato curry and urugai.

Week 5 Day 5

Chai Brunch Party – Recipes + Videos

Mothers are the sweetest gift from Gods. There is really no way to thank them for all they did, are doing and will be doing.  As a teenager I was a rebel and we clashed on everything. Things changed when I started to live by myself in UK. I wrote her a letter for Mother’s day that year. She calls it her most precious gift. I think she has saved it like a treasure in the bank locker. I dedicate this post for her. This is an open letter to my அம்மா (amma).

Dear அம்மா,

I want to start this letter by telling how much I love you. I must say that I don’t always show it. You are the most important woman in my life, and you always will be. I know life is hard for you and your health is still recovering from your surgery. You feel tired all the time and I don’t always do much to make it easier. You have sacrificed so much in your life just to raise me. Despite your master’s degree, you gave up your career to be a stay at home mother as appa was busy establishing his CPA firm.

Thank you for teaching me that education is the only thing that will make me survive in this world.

Thank you for the sleepless nights we sat together during schools days for exams and assignments.

Thank you for taking me to every single summer camp and classes in Madras.

Thank you for giving your time to make me an independent woman I am today.

Thank you for teaching me life lessons and reminding me that I’ll always have somebody who I can bet my life on and that is YOU.

I’m sorry for all of the times I fought and argued with you.

You truly mean so much to me and I don’t express it enough.

You may not approve me doing popups meals or taking pictures of food when Shyam is waiting with the plate 🙂 as you feel that my degree in molecular medicine is way more precious than cooking but I know for the fact that you are so happy about the way I have evolved in the last 10 years. I know that you are proud that I settled down at the time you wanted me to.  You are happy that I listened to few things you suggested. I became the nurturing wife you wanted me to be. I had kids at the time you insisted. Now you cannot say that I don’t listen to you 🙂

Happy Mother’s Day அம்மா. May you stay longer, stronger and healthier.

Lots of love and respect.

Hugs,

Vijitha
Chai Brunch 1

 

Few months ago,  Food Guru and Spices and Aroma made a Indian Small Plates Recipes video. We are so thankful that the video was liked by many of our readers. I received emails from those who created a Indian themed party with the recipes we shared. They liked the format where the entire party can be organized with welcome drink, entree, sides and dessert. We are now back with a Chai themed menu with 4 super easy recipes. I think its right on time for Mother’s day.

For this mother’s day, give her the most precious gift – YOUR TIME.

Treat her taste buds with a well-deserved meal this Mothering Sunday (14th May) by taking inspiration from our DIY brunch menu.

Mother’s Day Chai Brunch

  1. Chai – Drink
  2. Vegetable masala puff – Snack 1
  3. Marina beach sundal – Snack 2
  4. Mango Ambrosia – Dessert

Chai 2

CHAI
 
Makes 2 cups
Ingredients
  • 1 cup water
  • 2 teaspoon black tea powder
  • Sweetener as desired ( we used powdered jaggery)
  • 1 teaspoon carom seeds
  • 1 inch ginger, crushed
  • 1 cup whole milk or 2% milk
Cooking Directions
  1. Heat water in a pan. Add black tea, ginger, carom seeds and bring it to a boil.
  2. Add milk and bring it to a boil. Simmer for 10 minutes.
  3. Add the sweetener and strain the tea.
  4. Serve hot

Chai 1

VEGETABLE MASALA PUFF

 
Makes 10 pieces
Ingredients
  • Store bought puff pastry sheets
  • 1 tablespoon oil
  • 1 teaspoon fennel seeds
  • 1 cup onions, chopped
  • 1 tablespoon ginger-garlic paste
  • 1 cup each of finely chopped carrots, beans and frozen peas
  • 1/4 cup water
  • 2 tablespoon garam masala
  • Salt to taste
Cooking Directions
  1. Pre-heat the oven to 375F
  2. Heat oil in a cast iron pan. Once hot, add fennel seeds and saute for a minute. Add onions and salt. Saute for a minute. Add ginger-garlic paste. Cook for 10 minutes.
  3. Add carrots and beans and mix well. Pour water. Cook covered for 15-20 minutes.
  4. Add garam masala and salt.
  5. Mix well. Let it cool to room temperature
  6. Cut the puff pastry into 3 x 1.5 inch rectangle each. Place the filling in the centre of each and cover with another one. Dip your index finger in water and seal the edges. Using a fork, create a pattern around the corner.
  7. Bake at 375F for 30 minutes.

Sundal

MADRAS SUNDAL
 
Makes about 3 cups
 
Ingredients
  • 2 cups dried green peas
  • 3 long carrots, grated
  • 2 green apples, grated
  • 1/2 cup dry unsweetened desiccated coconut
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 2 dry red chilly
  • 1 tablespoon white lentil
  • 1/4 teaspoon asafoetida
  • Salt to taste
Cooking Directions
  1. Soak the dry green peas in water for 4 hours. Drain and add fresh water and cook in a pressure cooker or pan until done, about 30 minutes. Strain and set aside
  2. Heat oil in a small saucepan. Once hot, add mustard seeds, dry red chilly, white lentil and asafoetida. Saute for 30 seconds.
  3. Add the carrots and green apples. Saute for 2-3 minutes.
  4. Add the cooked peas and saute
  5. Finally add the coconut and salt.
  6. Mix well to combine and serve

Mango Ambrosia

 

MANGO AMBROSIA
 
Makes 3 cups
 
Ingredients
  • 2 cups store bought or fresh mango puree
  • 2 cups store bought or homemade vanilla ice cream, melted
  • 3 cups seasonal fruits, apples-oranges-pear-banana
  • 1 teaspoon cardamom powder
  • 1/2 cup unsweetened dessicated coconut
Directions:
  1. Combine all the ingredients together and serve cold.