Roasted Peanuts or groundnuts are a very popular & economical street snack which are healthy too. These serve as a wonderful travel food which could easily help spark a conversation with your co passengers Available throughout the year these nuts are an important addition to various regional recipes of India. I can’t imagine my Poha without fried peanuts and the cold winters without the chikkis and ladoos mom makes at home.

A bowl of soup could be a perfect meal when one is looking out for something light to eat which is comforting and filling as well. Though steamy soups remind that of chill winter nights, this healthy broth could be a refreshing delight during summer as well when served cold. This whole lentil soup is one such recipe which comes handy in all weather. The Whole lentil and Mint soup with cherry tomato Foccasia bread is a great combo for a scrumptious dinner.

Come festival season and all the shops get decked up in new attire, lighting, posters and various gimmicks to attract customers. The most active participants during this time are the sweet sellers. The colorful and attractive array of sweets in the shops are tempting enough to give a try.

Most of the sweets in the shops may not confer to the quality of the ingredients used in it, due to the mere quantity and demand of such goodies. For the same reason I wanted to give a slight healthy twist to this traditional sweet recipe which is almost synonym to Rajasthan.

Churma Laddoo is an integral part of welcoming any guest in Rajasthan. I bake the wholewheat flour balls instead of the normal practice of deep frying them in ghee.

A low-key healthy grain, Soybean is slowly gaining popularity in the circle of health conscious people. The wholegrain is still a mystery in many remote places, for whom this protein rich grain is a good fodder for animals only! Not many include soybean in their daily grocery list, let alone cooking the same.

A staple food for the major parts of the world’s population – Rice is one of the most popular and ancient grain available to mankind. And people of many underdeveloped countries are surviving only on rice, eating the same for all the three meals!

A life giving and wonder grain Rice has undergone many changes since early man discovered it. There are now numerous varieties of rice available in the market.

White rice, yellow rice, round rice, sticky rice, brown rice, Basmati rice and even green rice is there in some places.

But not all the rice get and cook are healthy. Milling and processing have taken away all the nutrients with it, leaving us rice with empty calories, devoid of many essential nutrients.

Massor dal or Whole lentil is used in various forms of Indian cooking. Soups, snacks and side dishes to name a few. The lentil has a dark Grey outer skin which is de-husked to get the reddish orange variety. Lentils come under the family Legumes, which are an excellent source of protein, rich in soluble fibers and have no cholesterol. These are probably the cheapest source of protein available to us.

“Idlies are not a right choice for breakfast” my statement startled many of my friends for whom Idlies and breakfast go hand in hand. I found the answer in Glycemic Index !

A prudent way to healthy-living is to include wholegrain in daily cooking. Read about the benefits of wholegrain.

Pigeon peas or Toor dal as called in India is a very Common household pulse used in daily meals. This quick pigeon peas recipe is the most basic and quick to make, with all the nutrients of legumes intact.

Fiber is that part of plant food that is not digested by the enzymes in our body. The major classes of dietary fibers are: