Pazhaya Soru - easy probiotic made with left over rice!
Pazhaya soru literally means old rice, in Tamil. It's a very ancient method to use leftover rice a day later. It said to be loaded with pro-biotic properties and makes for a great breakfast option. Many versions of these are seen in various parts of our country. Boost your gut flora with this easy-to-do, homemade probiotic! Read full to get the pazhaya soru recipe.
Bajra (Pearl Millet) Probiotic - Dairy-free!
Kambu in Tamil is known as ‘Pearl millet' in English and ‘Bajra' in Hindi. It is very healthy and highly nutritious. Bajra is non-gluten grain and is full of vitamins and minerals. It is also rich in proteins and fiber. Being rich in fiber, helps in weight loss as it keeps you fuller for a longer time. This kambu probiotic (also called kambu koozh) is known to cool the body, so it is considered a perfect drink during summer.
Soaked Poha Sweet Drink– Probiotic!
Poha is Flattened rice, which is rice flattened into light, dry flakes. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. This may come as a surprise to many, but poha is good probiotic food too. This is because the dish is made by parboiling paddy and then drying it out in the sun for a few hours. After this, the dried product is beaten flat to make poha. The finished product has undergone fermentation and hence retains the microbial flora from the partially digested carbs and proteins, which is healthy for the gut. In North Karnataka, poha is used to make a health drink to soothe stomach ailments, as explained by the chef at the homestay when we visited Gokarna. Do try this recipe for a quick breakfast idea.
Carrot Beetroot Kanji- Zingy, probiotic drink
Kanji is a traditional fermented Punjabi drink. It a probiotic drink. Zingy, salty-tart drink. Made mostly, from black carrots. Black carrots are not available everywhere and through the year. Here we are making it with regular carrots and beetroot to get the deep colour with the vegetables available currently.
Urad Dal Rice Uttapam Or Dosa
Fermented foods are nature's provision for promoting our gut health, as such foods are high on live bacteria that join hands with the good bacteria already in our gut. They also facilitate better absorption of minerals. While there are different ''probiotic” options consumed in different parts of the world, south Indian cuisine has had a long culinary lineage of fermented foods.The popular dosas and uttapams are not only healthy and yummy but also easy to make and serve for anytime meal! Soaking tip: It's easier to break the prep for this recipe as follows: Soak the Urad dal and rice in morning In evening just before sleeping, grind the two. Mix and keep in a patila with cover (utensil) Let it ferment. Dosa / Uttapam batter is ready to cook in morning
Sama Peanut Curd Rice - dairy-free, grain-free version!
No south Indian meal is complete without a serving of curd rice. It's been the go-to dish whenever the stomach is in distress. The probiotics in the curd help to improve the gut bacteria. It is a fantastic cooling dish to beat the heat. It has also been believed to be brain food. It is traditionally made with cooked rice and dairy yoghurt. Here's introducing you to a healthier, dairy-free, grain-free, curd rice made with peanut curd and steamed Sama/ little millet and a mildly flavoured tempering.
Muskmelon Seeds Curd - simple alternate to dairy based curd!
I heard from a dear friend that she makes curd from muskmelon seeds and tasted very close to the dairy curd we all are so accustomed to. This version of curd is soy free, nut free and is very neutral in flavor. It doesn't give a thick scoop-able curd like peanut curd, but works very well otherwise to use in chaas or kadhi or to eat plain.
Mustard Seeds Kanji
Kanji is an essential probiotic which is very healthy and helpful to maintain the bacterial flora and fauna of our intestine. The best part about this drink is it is extremely easy to make and loaded with benefits. From migraine to improving skin, mustard seeds have covered it all. Now that beetroot and carrot season is going we have to find a healthy alternative to protect this summer. Consume it an hour after your meals and it will help in GUT cleansing and detoxing.
Curd Chutney - dairy free!
Tambli/tambuli or a curd chutney is a typical Karnataka side dish similar to the North Indian raita. It is a concept of using a coconut base with a flavoring ingredient added to whisked curd. As the name suggests it would be thicker than a regular raita and more like chutney. There are a million ways to make it by changing the flavoring ingredient. It could be an herb, or a roasted spice or a specific vegetable or a mix of spices. Dairy free, no-cook!
Raw cabbage sauerkraut - for good gut health!
Sauerkraut in German, literally means "sour cabbage. It is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Pickled cabbage is a way to introduce probiotics into our gut. Probiotics help to improve the gut flora by introducing good bacteria that help in better digestion, absorption and assimilation.
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