Masala Dosa ! Rice Crepes Stuffed With Peas & Ricotta #WeekdaySupper

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masala dosa 1

Masala Dosa! Savory rice crepes stuffed with peas and ricotta cheese make a nice meal for Meatless Monday! If you’ve eaten at a South Indian restaurant you’ve likely eaten these thin light crepes stuffed with potatoes. We love them at our home and at least once/ week I make them for a quick weeknight supper. One of our favorite ways to eat them is stuffed with a mixture of peas and paneer or ricotta cheese. The trick to making this a quick weeknight meal is to have the batter ready ahead of time. I usually make the masala dosa / rice crepe batter on the weekend and stick it into the fridge and use it through the week.  It’s light, easy and my family loves it! You can serve it with my mint chutney or coconut chutney. My youngest just likes to smother some jelly over it! My favorite stuffing is this pea and ricotta stuffing and the sweet potato stuffing I used to stuff my samosas! You can make this recipe vegan by using tofu instead of panner.

masala dosa 2

You can make the batter using either my quick method or the longer soak method. You can also just purchase ready-made masala dosa batter at any Indian store. It costs about $2.99 for a large tub which can easily make about 12 dosas. I often buy the batter if I do not have the time to make it.

masala dosa 3

 

masala dosa 5

 

Picture guide to making dosa / rice crepe !

dosa collage

 

Dosa / Rice Crepe stuffed with Peas

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Dosa / Rice Crepe stuffed with Peas
Dietary

 Diabetic, Gluten Free, Vegan, Vegetarian
Meal type

 Breakfast, Lunch, Snack
Misc

 Child Friendly, Gourmet, Pre-preparable, Serve Hot

Ingredients

  • 3 cups rice
  • 1 cup split urad dal (skinless black gram)
  • 1 tsp fenugreek seeds
  • 1 tsp baking soda
  • Olive or vegetable oil
  • 1 cup peas
  • 1 cup panner, ricotta cheese or tofu
  • 1/2 onion (choppes)

Note

You can also make dosa batter by mixing together 3 cups of rice flour with 1 cup of lentil ( black gram flour) . If you do that skip steps 1 and 2. Use tofu in place of paneer to make this recipe vegan

Directions

Soak rice, urad dal and fenugreek in water for 6-8 hrs or overnight. keep at least 3 inches of water above the mixture
drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth paste.
When all the mix is ground like this, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it like pancake batter. Add baking soda and let it sit out for about 6 hrs to let it ferment
Pour one scoop of batter on a non stick pan
Using the back of the scoop to spread the batter around into a circle and cook for a minute or two till it looks cooked
Very gently flip the crepe over and cook another 30 seconds -1 minute and remove from fire
In another pan , heat oil, add onion, peas, fresh ginger, cumin and cook for a minute or two.
Add ricotta cheese/ panner/ tofu and cook another minute or two. If using ricotta cheese, you will need to cook it longer till the water evaporates.
Stuff the crepe/dosa with peas mixture and gently roll it like a wrap. Serve with mint chutney

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Check out what the rest of my Weekday Supper team will be bringing for the rest of the week and visit them to get some easy neat recipes !

 

Sunday Supper Movement

Coconut Date Chia Pudding Packed With Fiber & Brain Food

Blog 20 comments

 

 

Creamy Chia Pudding made with coconut milk and sweetened with dates makes a great post-operative snack. Here’s why: It fills you up with clean fiber and healing omega 3, both essential for post-operative recovery. Last Friday instead of enjoying ‘Family Movie Night’ I was in the ER, struggling with excruciating pain which eventually led to an appendectomy – hence the “pudding all week” diet. When you have surgery, the one thing you DO NOT want to do is to strain your bowel movement since that can complicate the stitches. However, most pain meds and the fact that you did have surgery tend to make you constipated, calling for more fiber. I am not a huge fan of Metamucil, Citruceal etc. and prefer natural fiber. After I got tired of steel-cut oats I turned to chia pudding and now am absolutely hooked on it. Super easy to make: Soak the chia seeds in milk, add some fruit and natural sugar and you have a creamy tapioca type pudding that is a pure pleasure to eat. Chia seeds swell up and become like soft tapioca beads and make a soft, moist pudding. You can add it to smoothies and bubble tea too. I tried chia pudding several ways but my favorite so far is to mix it with coconut milk and dates. Dates sweeten it enough that you don’t need sugar, but you can add a dribble of maple syrup if you want. My kids were eating my chia pudding! It was that yummy and knowing that I am pumping my system and theirs with healthy fiber and omega 3, sure doesn’t hurt. If you’re looking for ways to add more fiber to your diet try chia pudding! Like me, you’ll fall in love with it! Who says healthy can’t be tasty !! Best of all it’s a ‘No Cook’ raw pudding !

 

 

Nutrition Wise!

Chia seeds add a powerful punch to every serving. Just 1 tbsp. had 6 grams of fiber, three grams of protein and about 3 grams of omega 3. Omega 3 is super brain food and has so many health benefits. Impressive huh! It takes just 1 tbsp of chia seeds to make one serving of chia pudding.  Coconut milk has healthy fat that is burned as fuel as soon as it is ingested.  Dates are a powerhouse of iron and fiber.  All in all, a healthy fiber packed Chia pudding that tastes yumm ! 

 

 

Coconut Date Chia Pudding

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Coconut Date Chia Pudding
Serves 1-2
Dietary

 Diabetic, Gluten Free, Vegan, Vegetarian
Meal type

 Dessert, Snack
Misc

 Child Friendly, Pre-preparable, Serve Cold

Ingredients

  • 1 tbsp chia seeds
  • 1/2 cup coconut milk
  • 4 dates (chopped)
  • 1 tsp maple syrup (optional)
  • 1 tsp coconut flakes (optional)

Directions

Soak chia seeds and chopped dates in coconut milk overnight or for a few hours in the refrigerator
Top with coconut flakes and a drizzle of maple syrup

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Saag Paneer ! Golden Ricotta In Savory Spinach Sauce #SundaySupper

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Saag Paneer ! Golden  roasted ricotta cheese floating in a savory spinach sauce is a protein packed family favorite. Saag Paneer or Palak Paneer is a popular dish one might order at an Indian restuarant, but it is super easy to make at home too. My Sunday Supper team is doing a Cheese, Cake and Cheesecake theme ! What’s not to love about cheese ?   I decided to make Saag Panner ! It’s a little different Mutter Paneer a creamy dish with peas and tomatoes  which I make more often, another popular dish in my home. This protein packed dish is perfect for meatless Monday or that meal when you want to skip the meat, but still get your protein. I make my own paneer using ricotta cheese and it has a fresh taste that tastes great simmered in a spinach sauce.  I also use coconut oil which gives it a rich but unique flavor ! After I started making Saag Panner at home my family stopped ordering it at the Indian restaurant :) !  

 

 

Just a note about paneer !

You can get paneer at Indian stores but you can make your own fresh paneer using these methods. Let’s see,  you can use this method with fresh milk  like my friend Amy.  You can also make panner by baking ricotta cheese in an oven like my recipe below. Third you can get really ” From Scratch” and make your own ricotta cheese like my friend Susan did before you turn the ricotta into paneer. Any of these methods would work for this dish, but let me tell you there is something very fresh and wholesome about home made panner. I rarely buy the store bought paneer any more. Look at my golden roasted ricotta paneer ! 

 

Nutrition Wise !

Paneer is loaded with protein and calcium and is healthy meat alternative for vegetarians.  Spinach is a store house for many phyto-nutrients that have super health benefits and disease prevention properties. High in iron, vitamin A, C  and K it can make your body alkaline which is good for optimum health. Combining paneer and spinach together gives you a complete protein.What is lacking in paneer can be found in spinach turning this dish into a healthy protein packed dish.

 

Saag Paneer

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Saag Paneer
Serves 6-8
Dietary

 Diabetic, Gluten Free, Vegetarian
Meal type

 Main Dish, Side Dish
Misc

 Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot

Ingredients

  • 6 cups fresh spinach (chopped)
  • 1 onion
  • 1 tsp cumin powder
  • 2 tsp chili flakes
  • 1 tsp turmeric
  • 1 tsp garam masale
  • 2 tsp ginger paste (or grated ginger)
  • 2 tbsp coconut oil (divided)
  • 16 oz ricotta cheese (2 cups)

Directions

Spread ricotta cheese thickly on a greased pan and bake for 1 hr at 350 degrees. Leave for 1 hr in the refrigerator or 20 minutes in the freezer to set a bit. Remove from fridge/ freezer and cut into cubes.
Heat 1 tbsp oil. Saute onions, ginger, spices for 2 minutes. Add chopped spinach and cook for 5 minutes. Transfer to a blender and puree to a smooth paste.
Heat 1 tbsp of oil in a pan. Add the pureed spinach and salt and cook for about 6-8 minutes. Gently fold in the ricotta ( paneer) cubes and take off the fire.

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Don’t forget to check out  all these savory cheese dishes, wonderful cakes and amazing cheesecakes!

Cheese 
Cakes 
& Cheesecakes

 

 

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes!  Our weekly chat starts at 3:00 pm AKST ( 7:00 pm EST)!

 

Skinny Fettuccine Alfredo With Greek Yogurt & Coconut Oil #SundaySupper

Blog 30 comments

 

Creamy skinny Fettuccine Alfredo with Greek yogurt & coconut oil makes a high protein calcium packed dish! It tastes so creamy and rich I can’t believe it’s actually a healthy Fettuccine Alfredo!  My Sunday Supper team is going skinny this week!!  I love that!  Sssh don’t tell my family, but I love to skinnify dishes and most times they turn out great! My husband compensates by making sure my kids get their share of non skinnied dishes by buying the kids donuts and other foods once in a while, so we are quite balanced I should think. The nice thing about making a dish healthier is that it becomes a guilt free dish. I have wanted to make a skinny Fettuccine Alfredo sauce ever since my friend Cari mentioned that she makes one with Greek yogurt. I love Greek yogurt and use it a lot in my dishes & desserts. The idea of a creamy sauce that is actually guilt free grabbed my attention.  We all get the craving for something rich and creamy right? If that dish becomes a little skinnier I can happily eat it!  I swapped the cream for Chobani Greek yogurt, swapped the butter for coconut oil ( I am a huge fan of coconut oil which I consider a skinny fat ) added some fresh herbs and garlic and behold a creamy Fettuccine Alfredo was born that even my fussy youngest ate 2 bowls of. The fact that I used whole grain fettuccine only made it healthier dish & packed fiber into it. Check out my dish and don’t stop here. My Sunday supper team had come up with a great line up of skinny dishes that are fabulous!! Hope you can visit as many blogs as possible and grab some skinny recipes!

 

 

Nutrition Wise!

Greek yogurt is a great source of quality protein, calcium and probiotics. It actually has more calcium then regular yogurt and milk. Low fat cheese is also a great source of protein, especially for vegetarians. Wholegrain pasta adds a nice healthy dose of fiber to this dish. Just to compare my Fettuccine Alfredo has only 270 calories/ serving and 10 Gms of fat vs. regular Fettuccine Alfredo which has 417 calories and 17 Gms of fat.  My healthy version also boasts a whopping 20 Gms of protein and 8 Gms of fiber / serving vs. 16 Gms of protein and 2 Gms of fiber in regular Fettuccine Alfredo. Need I say any more?  

 

Skinny Fettuccine Alfredo with Greek Yogurt

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Skinny Fettuccine Alfredo with Greek Yogurt
Serves 4
Dietary

 Diabetic, Vegetarian
Meal type

 Main Dish, Side Dish
Misc

 Child Friendly, Freezable, Pre-preparable, Serve Hot

Based on a 2000 calorie diet
Per Serving
Calories 270 kcal
Protein 20g
Total Fat 10g
Fibre 8g

Ingredients

  • 8oz Whole grain fettuccine
  • 1 tbsp coconut oil
  • 2 tsp corn starch
  • 1 cup low fat milk
  • 1 cup low fat Greek yogurt (I used chobani)
  • 3 cloves garlic (finely diced)
  • 1/2 tsp pepper
  • 1/2 cup Parmigano – Reggiano cheese (grated or powdered version)
  • 1/2 tsp salt
  • 2 tbsp fresh dill (finely chopped)
  • 1 tsp thyme (dried)

Directions

Boil pasta according to package instructions
Melt coconut oil in skillet. Add chopped garlic and saute a minute
Whisk together cornflour and milk till mixed well. Add to oil mixture and stir well
Add pepper salt, herbs and mix well. Add cheese and whisk well so it does not form lumps. After cheese melts take off the fire
Add yogurt and whisk until smooth
Toss fettucine with alfredo sauce.

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Just take a look at the skinny recipes we have here ! Visit them and grab some skinny recipes !

 

Sizzling Skinny Appetizers & Soups

 Healthy Skinny Mains & Sides

Guilt Free Skinny Desserts & Snacks

Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog

 

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special skinnified recipes! Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite healthy recipes with us!

 

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