Eat Right! Live Happy: Easy and Filling

Health benefits of Brussels Sprouts:

The Brussels sprout is a cultivate in the Gemmifera group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages.

Brussels sprouts are an important dietary source of many vitamin antioxidants, including vitamins C, E, and A (in the form of beta-carotene). The antioxidant mineral manganese is also provided by Brussels sprouts. Flavonoid antioxidants like isorhamnetin, quercitin, and kaempferol are also found in Brussels sprouts, as are the antioxidants caffeic acid and ferulic acid.

The fiber content of Brussels sprouts&mash;4 grams in every cup&mash;makes this cruciferous vegetable a natural choice for digestive system support. You're going to get half of your Daily Value for fiber from only 200 calories' worth of Brussels sprouts.
And more information here in WHfoods

Now to the Recipe :

Ingredients:

Brussels sprouts - 1 pound
Salt and Pepper
Butter - 1 Tbs
Olive Oil - 1 Tbs
Dry dill or fresh dill -1 Tbs
celery salt - 1/4 tsp (optional)
Scallions - 2 string, chopped finely.
balsamic vinegar - 1/2 tsp

Method:

Cut off the brown end of the Brussels sprouts and discard any loosen leaves.
Cut Brussels sprouts in to 4 pieces.
Steam the Brussels sprouts for 5 minutes. Do not overcook otherwise it looses its nutritional facts.
Heat butter in pan , once the butter turns into brown; after about 2 1-2 minutes, add olive oil, dill, scallions.
Add the steamed Brussels sprouts.
Add salt and pepper, add the balsamic vinegar.
Mix it thoroughly.
And serve.

◦

This is very delicious and filling food. Since vighnesh started to go to MBA school in the evening after office hour, he will not come home for dinner. So I am packing something very easy to eat and filling dinner for him. He said, this roti was very filling and easy for him to eat during break time at school. The other day I prepared paneer, red radish and cheese paratha. It was yum!. I will post the recipe soon.

Ingredients:
Rice flour - 2-2/12 cups
1 big cucumber - washed and grated (do not remove the skin: It gives you more nutrients)
1 tomato - chopped finely
1 small onion - chopped finely
1/2 cup of finely chopped parsley or cilantro
Curry leaves chopped finely
Salt - to taste
Garam masala powder - 1 tbs
Mozzarella cheese - 1 cup
Pepper - 1/2 tbs ( I used less because Arushi won't eat spicy food)
Sugar - 1 tbs (optional)
Oil or Ghee - 2 tbs

Method:

Add all the ingredients except rice flour in a big bowl.
Stir couple of time to make sure all spices are evenly distributed.
Now start adding rice flour while mixing in one hand.
Do not add water.
Kneed well to make a tough dough. Add more rice flour if required.
Add oil or ghee and kneed well.
Cover the dough and let it rest for 1/2 an hour or so.
Heat a nonstick pan on a medium-high flame.
Take a aluminum foil, apply oil on the side that you are going to make roti.
Take a handful of dough and start pressing with the hand on the foil to make roti.
Apply some oil to your hand to avoid dough sticking to your hand.
You have to make this roti only with hand, It will very difficult or not possible from the rolling pin.
Once the pan if hot, take the foil carefully placing your hand in the center. Carefully place the pressed roti side on the pan and use the flat spatula to carefully remove the foil from the roti.
Drizzle little bit of oil, after a minute use the spatula to flip the roti carefully.
Cook other side for a minute.
Cook both side until browned.
Enjoy!.