NuttyYogi — food

Amaranth Mathiris

Amaranth Mathiris 0

@Nikynutrition tried Amaranth Flour Mathiris and they came out excellent.

So we are sharing her recipe!

Here’s the recipe 👇🏼⠀
1. To make the dough mix 1 cup amaranth flour , salt , chopped green chilli, coriander and warm water.⠀
2. Allow the dough to sit for 10 minutes.⠀
3. Grease your palms with oil, take a little dough and flatten the dough using your fingers. You could also use a ziplock bag to do this so it doesn’t stick to the surface.⠀
4. Heat oil in a pan on high heat abd shallow fried the pooris one by one.⠀
5. Drain the excess oil, keep the pooris on a plate lined with paper so it soaks any extra oil as well. ⠀
6. Enjoy them hot.⠀
PS: it’s usually served with aloo sabji but I wanted to keep it lower in carb so I’ve skipped the sabji and skipped mixing the flour with potato as well and served the pooris with curd and pudina chutney. ⠀
Amaranth flour from @nuttyyogi ⠀

Navaratri Millet Dhokla

Navaratri Millet Dhokla 0

The rains call for comfort foods that's both healthy and extremely delicious. We have the perfect recipe in store for you -Dhokla, and that too a healthier version

Millet Dhokla is one of those recipes that you will never stop using on a rainy day because it defines comfort. And what better way to enjoy comfort if not guilt-free? 

The recipe can be made using any of the millets which are light (little millet / barnyard millet / Samai)


- 1 cup millet
- 1/2 rock salt
-  1/2 cup curd
- 2 finely chopped green chillies
- 1 Tsp grated ginger
- A pinch of cooking soda
- Green Chutney

- 1 tsp oil
- 1/2 Tsp Mustard seeds
- 1/2 Tsp Cumin Seeds
- 1/8 Tsp Asafoetida Powder
- 2 Slit Green Chillies
- 10 Curry Leaves


- Dry roast millet for 2 minutes on low heat. Remove, wash thoroughly and dry on a clean cotton cloth for 20 minutes.

- Make grits/rava using the mixer. 

- In a bowl, add salt and curd, beat the two to make it smooth. Mix the millet grits thoroughly and keep it covered to ferment overnight.

- Next morning, add chopped green chillies, grated ginger and soda. Mix well.

- Grease two plates and pour the batter into them. Tap the plates so that the batter spreads evenly.

- Steam the batter for around 10 to 12 minutes.  Once cooled, cut into pieces.

- Take a piece of dhokla, apply green chutney and cover with another piece. Repeat the same for the remaining Dhoklas.

Do the seasoning mentioned above and pour it on the dhoklas. Serve.

Let us know how it turned out, stay tuned for more. 

Healthy Festive Season

Healthy Festive Season 0

Celebrate this year's holidays with healthy eating

This Navaratri takes the initiative to detox your body and embraces more healthy and nutritious options.
We inhale and consume toxins in our daily lives through food or living in a polluted environment. Fasting is an excellent opportunity to detoxify the body and remove toxins that may have accumulated in the tissues over the years.

During this festive season, people opt for different types of fruits and foods that are nutritious. Antioxidants in these foods help remove harmful free radicals from the body.

Fluid intake increases during fasting. It helps keep the body hydrated. During Navaratri, try coconut water, fresh fruit juices, milkshakes, buttermilk, etc., to nourish the body and hydrate the skin.

Avoid wheat, rice, and lentils; instead, embrace ingredients like Singhare Ka Atta, Kuttu ka atta, Sama, Sabudana, etc, to give your digestive system a much-needed rest. Foods that are easy to digest are consumed during Navaratri.

Try replacing table salt or processed/refined salt with Sendha Namak (pure salt without chemicals), as it aids digestion, boosts immunity, regulates blood pressure, and keeps the body active throughout the day.

Try to avoid using heat-generating spices like Haldi (turmeric), Dhania (coriander), Hing (asafetida), Garam Masala (mixed exotic spice powder), Rai/Sarson (mustard), Lavang (cloves), etc., do not use sesame/mustard oil for cooking. Groundnut oil or ghee is used for cooking vrata recipes. So keep your body cool and refreshed by avoiding them and using Jeera (cumin) and Kali Mirch (black pepper).

Meditation and prayers are a significant part of Navaratri vrat. These will help soothe your senses, body, mind, and soul. In short, fasting during Navaratri can exercise self-control, self-discipline, and self-control.

Food - Then and Now!

Food - Then and Now! 0

Once upon a time, our breakfast was not only nutritious but filling and home cooked. There was no addition of any artificial flavours, colours or preservatives. We used to eat clean food and its consequence was seen in terms of good health, glowing skin and healthy hair growth.

Breakfast - Then

Breakfast - Now

  1. Upma
  2. Poha
  3. Ambli/porridge
  4. Idli/dosa/dhokla
  5. Parathas
  6. Poori bhaji
  1. Muesli
  2. Instant oats
  3. Fruits smoothie
  4. Ready to eat cereal flakes
  5. Quick to make noodles
  6. Bakery items

End result: energy and protein rich food to keep you going till lunch time. Good addition of micronutrients, balanced meal to keep the energy levels high, prevent obesity or hunger pangs.

End result: feeling of satisfaction missing at the end of the meal, food high in salt, sugar, preservatives but low on fibre, micronutrients. Causes cravings and resultant overeating at the next meal.

“Mummy bhook lagi! Bas do minute”!!!

Now, the traditional Indian home cooked breakfast is replaced with ready to eat processed foods like cornflakes, muesli with added sugar, instant oats and even ready made mix for making upma/dosa/poha. 

In the last half century food processing has evolved greatly as a consequence of the industrialization and globalisation of food systems.

Excessive consumption of processed foods has given rise to obesity, diabetes, high blood pressure, autoimmune diseases etc.

Do minute ke chakkar mein two saal kam ho jate hai!!

Mixed veg curry - Then

Mixed veg curry - Now

  • Home grown vegetables, organic
  • Vegetables with skin
  • Home made freshly ground spices
  • Homemade tomato puree
  • Veggies cooked just right 
  • Cooked in an earthen/iron pot 
  • Cold pressed oil for cooking
  • coal/wood for cooking
  • Prepared with extra love and patience
  • Veggies with pesticides used
  • Vegetables are peeled, and peel is discarded
  • Ready made spices, packaged tomato puree and even ginger-garlic paste 
  • Cooked in aluminium pot/nonstick cookware
  • Over cooking/reheating of vegetables
  • Use of refined oil for cooking
  • Prepared in a hurry

End result: lip smacking delicious food, high in flavour and nutrition. Rich in antioxidants, micronutrients and phytonutrients.

End result: Bland taste of vegetables, taste of only spices, high in free radicals, low on nutrition, high in chemicals like aluminium, teflon, artificial colours, pesticides.

Ever wondered why our grandmothers used to prepare such tasty food and we find it difficult to replicate them even when we follow the recipe to the core. 

The thought, the patience and the love with which each ingredient was selected and prepared has brought about a radical change in the present. Not only are we racing against time but we tend to depend on ready made spices, products and use of teflon coated utensils for convenience and ease of preparation. 

Long lost are the days when we used to prepare fresh spices or walk long distances to choose only the freshest of vegetables for cooking. So how can such short cut methods yield tasty and healthy dishes?

Such food shows up on hips and abdomen, this in turn causes insulin resistance, variation in blood pressure, hormonal imbalance etc.

In the nutshell,

Home cooked food with fresh ingredients VS ready to eat processed food 

Taking time to prepare VS two minute food preparation

Years of healthy disease free life VS low quality of life at early age

Choice is yours to make…



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