Saturday, October 30, 2010

Dry Fruits-Nuts Cake (Diwali special)

Wanted to share this recipe around Diwali. There is no ghee or oil in this recipe. This is age old recipe slightly modified with nutritious ingredients.

What you need?

(You can change the ingredients based on the region where you live and what you get?)

Dried figs - 10 cut into small pieces
Dried cranberries-1 cup

Almonds-2 cups
Pecans-1 cup
Flax seeds-1/3 cup

Dried ginger powder-1/2 tsp
salt-1/2 tsp
Jaggery-1 cup
elachi powder-1 tsp(optional)




How to make?

1. Heat the kadai and dry fry almonds for 2 mins, touch with hand,if it is warm remove to dry plate.

2. Dry fry pecans for 3 mins, transfer to the same plate as almonds.

3. Switch off the stove, add flax seeds and cover it with lid. It might pop. It is ok.

4. Now, we need to prepare jaggery. Boil jaggery in a sauce pan till it dissolves and filter it to remove dirt. Boil it again.

5. Till jaggery is getting prepared, you can prepare the nuts. Make sure it is cooled enough. The nuts only has to be put in a food processor to crack them into halves. Be slow, we dont want to make it powder. It should be cracked pieces.

6. Add dry ginger powder, salt and elachi powder to the jaggery. Boil the jaggery till it is very thick, if you drop the jaggery in water in a cup, it should roll if you roll it. If it becomes too thick, add water and heat for a while, it will come to the right consistency.

7. Prepare a cookie sheet (or a tray) by spreading little ghee all over.

8. Add all the fruits and nuts to the jaggery mixture while it is hot. Stir all together till it is mixed properly.

9. Pour it in the tray and use a flat dosai laddle to pat them flat. spread some ghee on that laddle so that the nuts does not stick to it. Once you spread it to desired consistency, you can cut them Or you can just shape them with hand like how we did. If you use more jaggery, you can cut them since it is sticky. We used reduced jaggery so we just rolled it with hand and flatten it. It is not that hot to do it by hand. It is quite easy.

Note:

1. Amount of jaggery might vary depending upon the kind you use. You might use little more or less depending on that.

2. You can use raisins, walnuts or sesame seeds in this recipe.

Sunday, October 17, 2010

Sprouts Salad

Main Ingredients

Mixed sprouts - 1 cup
Carrot-1
Tomatoes-2
Green capsicum-1/2
Red capsicum-1/2
Lemon Juice-1 Tbsp
pepper-1 tsp
chat masala-1/2 tsp (optional)
Olive oil-2 tsp (optional)
fresh coriander leaves-2 tbsp
Green chillies-2(optional)
cucumber or even zucchini-1 cut into cubes

Optional Ingredients

Roasted flax seeds - 1 tsp
Roasted fennel seeds-1/2 tsp
avocados-1/2 (cut into cubes)
Tofu-10-12 pieces
roased peanuts-40
pineapple or apple pieces

How to make?

Grate carrot, cut tomatoes, capsicums, zuchinni/cucumber into small pieces.

Just mix all the main ingredients and shake well.

You can add one or more optional ingredients as per your taste.

I keep changing the taste by adding some interesting things in this. So we love this. If we eat everything raw, then it might be little too much to chew and eat as a whole lunch. In that case, just mix everything and cook for 10-12 mins on medium high flame. It becomes easy to eat. This can just be a starter or even a whole lunch like how we eat.

Notes:

please refer sprouted bean Sambar Notes on how to make sprouts.

Sprouted beans Sambar

Making sambar everyone knows. Using beans daily has become one of my cooking practice. And recently I added sprouts to sambar and it tasted very good.

I make different bean sprouts almost once in every 2 weeks. It is best in the first week and good on the second week. We usually make sprouts salad once in a week. I will post the recipe very soon for that.


What you need?

Tamarind - 1 small ball size
sambar powder - 1 tsp
Sambar masala - 3 tsp (optional)
Asofoedita - 1/4 tsp
Turmeric-1/2 tsp
Masoor dal - 3/4 cup
sprouted beans-1 cup
Pumpkin/chayote/sugar beet-10 pieces
cinnamon powder - 1/2 tsp

How to make?

Pressure cook masoor dal with 2 cups of water and sprouted beans in seperate container without any water for 3 whistles

Take tamarind pulp and add salt, turmeric powder, asofoedita, sambar powder, sambar masala powder and let it boil for 20 mins

Add vegetables and let it boil for 20 mins

Add cooked dal and sprouts. Let it boil for 5 mins and switch off the gas

Take 1 tbsp of oil, once it is hot, add mustard, red chillies and curry leaves. You can also add coriander leaves if you like the taste.

Notes.

1. How to sprout?

I sprout moong, brown bean(moth), red bean (moth), black urad, little fenugreek by soaking them for 8 hrs. Filter water and keep them in breathable vessels, covered for 2 nights. I usually use stainless steel siever and steamer covered with lid.

2. How to make Sambar masala powder?

I usually make it in bulk and add it to sambar and some types of kutu.

Chana dal - 1 cup
Coriander seeds - 1 cup
Red chilli - few (as per taste)

Dry roast chana dal, coriander seeds and red chilli seperately. Let it cool completely and powder coarsely (not very fine or very coarse).

Saturday, October 16, 2010

Almond Payasam (Sweet porridge)

We make moong dal payasam for all the occasions. I usually think why not do some modification and the taste gets so used! Just made little addition to the traditional item that makes it different and also more healthier.

What you need?

1. Moong dal - 2 Tbsp
2. Chana dal - 1 tsp
3. Jaggery - 4 Tbsp
4. Elachi - 1/2 tsp
5. Ghee - 1 tsp
6. Almonds-10 powdered
7. Almonds diced-5
8. Milk-1 cup

How to make?

1. Dry fry Moong dal and chana dal slightly
2. Pressure cook in a seperate vessel for 3 whistles
3. Boil jaggery in 1/4 cup water and once all jaggery dissolves, filter it to remove dirt.
4. Mash pressure cooked dal and add it to jaggery. Add milk, let it all boil together for few mins in medium low.
5. Add powdered jaggery and adjust consistency. Keep in low.
6. Add elachi and ghee. Add diced almonds at the end and it is ready.

This is also the most deserved prasadam for any puja. It is low fat dessert.

Friday, October 15, 2010

Power Berry Smoothie

If you had read the other post about fat reducing foods, then you know why is this post!

What you need?

Any berry - 2 cups (I use combo of strawberry, blueberry, blackberry and some mixed berries, all frozen since we cannot get fresh all the time)
Ripe Bananas-2
Dates - 10-12
Fig - 6
cinnamon-1/2 tsp
flax meal-3 tbsp
salt-1/8 tsp (pinch)
Walnuts-10
or
Almonds (soaked)-10 or even almond powder.
quick rolled oats - 1 cup



Now, How to make?

I take out required quantity of berries from freezer and put it in the fridge the before night.

Soak dates and Fig in hot water. Soak Walnuts or almonds and oats in hot water. Let them soak for atleast 30 mins. Check for date pits before blending. Blender blade will break if blended with pits.

Add all the ingredients together and blend it with blender. Add water to adjust consistency. You can blend it as soft as you want. It is ready! Can there be any simple recipe than this? We love this and I usually make it on the weekends and we have it with home made bread as weekend breakfast.

It makes that special really healthy dessert as well! You can make a dark chocolate topping to make it as a memorable dessert too!

Sweet Potato/Yam Parata

It is a big challenge to pack something healthy for kids! This is one such recipe that goes into lunch box.

There are different kinds of sweet potato and yam we get here. There is difference between these two. I am still trying to figure out. I have tried all different varieties and concluded to use purple ones and light brown ones. The dark brown skinned sweet potato is indeed very sweet and I cannot take that much of sweet.

What you need?

Any kind of sweet potato - 3
cumin/ajwain-1/4 tsp
salt-1/2 tsp
turmeric - 1/4 tsp (optional)

How to make?

1. Wash sweet potatoes very well. Cut into two and pressure cook in a covered vessel without any water in it. You should have water at the bottom. If we put it in water like potatoes, it becomes very mushy. Keep for 3 whistles

2. Let it cool. Peel it and mash it with spices

3. Make paratas like you do generally. I top them with Ghee for kids.

Foods that help fight Fat

1. Almonds - Helps to accelerate your metabolism of Fats. Limit to 12 per servings

2. Berries - Any berry that you get locally can supercharge your workout by helping you burn 30% more fat. Good reason to eat some smart smoothie before going to workout. I am adding my signature smoothie recipe very soon.

3. Cinnamon - Adding 1/4 tsp can prevent insulin spike. Sprinkle it in coffee/tea, cereal or idli/dosa batter

4. Mustard - might be a weight loss wonder. Turmeric and mustard go together, remember pickle, go with less salt and oil.

5. Oranges - contains fat blasting compounds known as flavones, deserves to be your main squeeze. You can even make orange pulao. Dont forget to eat the pulp. It is best than the juice.

6. Soybeans - they are rich in choline, a compound that blocks the absorption of fats and breaks down fatty deposits. Checkout Shahi methi soy or even try soy chole. Add a fist to your regular dal or upma.

7. Sweet potatoes - lot of fiber in this will help you keep less fat packed on your hips. Try sweet potato parata, add it even with its skin in sambar, upma or even pav bhaji.

Spices - Add flavour to food and liveliness to your Life!

Turmeric:

This is called as spice of life since ancient times. It helps to dissolve complex protein in the brain and helps to keep the brain sharp. You can be little more generous in using this wonder spice in your curry/pasta and upmas or even idlis.

Cinnamon:

This reduces blood sugar level and cholesterol. It is a good in burning body fat too. You can add it tea/coffee/any drink, Fruit smoothies, sambar (goes very well), upma, idli, chappathi/bread flour. Use 1/4 tsp per person on daily basis. Too much of this spice is also not good.

Pepper:

Pepper is another spice that help reduce cholesterol and control body weight. It helps to keep away from cold and cough. You can use this in tea masala, rasam, all curries, upma and while making idli/dosa/pesaret batter too.

Ginger:

Ginger is supposed to aid digestion and help reduce cholesterol. You can easily use this in tea, curries and upma.

Fenugreek:

Fenugreek (Methi seeds) helps to reduce cholesterol and blood sugar. It reduces body heat and increases milk in lactating mothers. You can use this while doing tadka for sambar. Powder can be used in small quantities in curries especially palak paneer/tofu.

Ragi Idli

What you need?

Boiled rice-1.5 cups
Ragi-1.5 cups
Black urad - .5 cups
salt-2tsp

Process

Soak rice, ragi and urad overnight or 8 hrs

1. Grind blck urad for 30 mins or till fluffy
2. Grind ragi nicely, add rice to it at the end. Stop grinding as soon as the rice is like rava. Otherwise, idli will not be granular.
3. Add salt and mix well with hand.
4. Let it ferment overnight (keep in warm place).

Make idlis on idli plates as you do generally. Steam it for 15-20 mins.

I dont find it guilty to eat rice in this form since it is boiled and ragi adds more nutrition to the traditional idli.

Tomato spread (Thokku)

A quick spread for anything and everything

What you need?

Tomatoes - 15
pepper - 1 tsp (more for spicy people)
Red chillies or red chilli powder-2 Tbsp (optional)
fenugreek(methi) seeds-1 tsp
Asofoedita-1/4 tsp
cinnamon-1 tsp (optional)
olive oil - 2 Tbsp
tamarind pulp-2 Tbsp or paste-1/2 tsp
jaggery - 2 tsp (optional)

How to make?

1. Heat kadai, Dry fry pepper, methi seeds
2. wash and cut tomatoes into small pieces
3. Grind the fried pepper, methi and tomatoes
4. Heat oil in kadai, add asofoedita and pour the mixture (be careful, it will splash). I keep the lid ready and quickly cover it before it splashes out). sometimes,I transfer the kadai to unheated cooking top and then add everything.
5. Now, add salt, cinnamon powder and jaggery if using and tamarind pulp or paste. Add red chilli powder as well now if using.
6. cover and cook for about 20-30 mins on medium high
7. Check occasionaly and once the mixture is reduced to half, you can keep it open and the final consistency has to be just like any spread.
8. Transfer it to air tight jars once it is cool and refrigerate it.


This is like a life saver for me. My kids love it. It is used as a spread on breads, chappathis, dosa, idli or a simple side dish for yogurt rice. It helps me in making my kids lunch. My kids agree to eat anything with this side dish! Is that compliment not good enough for me to make it?

Preparation time is 20-30 mins and cooking time is about 45 mins with electric top stove, it must be faster with gas stoves for sure.

It stays well in fridge for 3-4 weeks.  You can even keep unused bottels in the freezer section.

I never feel lazy to make it once i see the last bottle finishing up due to popular demand.

Tips: 

1. Use tomato paste cans instead of tomatoes if you are busy.  In that case, mix 1 cup of water per can and mix well before using it in this recipe.  Add or reduce water depending upon the paste thickness.

Saturday, September 4, 2010

Beautiful Pink Idli




I started using whole black urad for making idlis when I got to know that the skin has all the fibre in it. Urad has the next high protein content after soy bean. This idli batter will be slightly greyish due to the black skin but once you added the beets to it, then no one could figure out that it was made from whole black urad.

What you need

Idli rice - 3 cups
Whole black urad - 3/4 cup
beet-1 medium

Soak overnight rice and urad
Grind Urad first softly. I let it run in the grinder for 45 mins by adding water every 15 mins.
Grind Rice coarsely. Be careful, it just takes few mins to grind this.

Add salt and mix well with hand. Let it ferment alteast for 8 hrs. The whole mixture would have come up.

Whenever you are ready to make the idli, grate one medium sized beet root in your grater. Add this to the portion of the batter and mix well. Coat the idli moulds with little oil and pour the batter into all the moulds. Steam cook for 12-15 mins depending upon the stove you have. Pink idli is ready.

One note: If you keep the beet mixed batter for later use, the color of the idli will be faded pink.

This idli is not only pleasing to the eyes but also very good for your body.

I made avacado chutney, Tomato chutney and masoor dal sambar as accompaniments.

Soy Chickpea nuggets

This contribution is from my friend Bhuni, Dxb.

Ingredients

Soya Granules – 1 cup
Chick peas – 1 cup
Potato – 1 or 2 Nos
Sweet potato - 1 or 2 (My variation)
Onion – 2
Tomato – 1
Ginger garlic paste – 1 tsp
Salt – as per taste
Chilli powder – ½ tsp
Green chillis – 2 Nos
Garam Masala – 1 tsp
Sonf (big jeera/fennel seeds) – 1 tsp
Oil – reqd qty.

Mixture of corn flour & rice flour – as reqd.

Method of preparation –

Soak Soya granules in water for half an hour and squeeze it and remove the water. Soak chick peas for 8 hours.
Cook soya, chick peas and potatoes in pressure cooker (each in separate container) and smash all together.
Put little oil in kadai, add sonf, sauté onion & green chillis, ginger garlic paste & tomatoes and add salt, chilli powder,
garam masala (you can add any other masala as per your wish) and put the smashed soya, potato, chick peas and mix it well.
Make round balls and press it in the shape of tikki (round flat ones) and dust it with the corn rice flour mixture and
put it in tawa and apply little oil. Once the colour change to golden brown, turn it and apply little oil and fry the other side until golden brown.

My Variations: You can add peanut or almond powder with some sesame seeds or Flax seeds

Wednesday, August 4, 2010

Naturally Flavoured Chappathi (Peerkangai/Ridgegourd)

Peerkangai is one of the divine vegetables which helps to keep the body clean and healthy. Somehow, it has not find the right place in day to day cooking. We do prepare couple of things with this vegetable.

This recipe is created by my super Mom! I am just a way to put it here.

What you need?

Ridgegourd/Peerkangai - 3
Whole wheat Flour - 6 cups
Salt-1 tsp
Pepper powder-1 tsp
Cumin powder-1/2 tsp


How to make?

1. Peel off the ridges and do not scrape all the skin. Grate ridgegourd

2. Optional step: You can cook grated ridgegourd in 2 tsp oil with salt, pepper powder and jeera powder

3. Add cooked ridgegourd to the flour. Add masalas if you skipped step 2. Mix well and make the dough. Add little water only if required.

4. Let it rest for 30 mins. Divide the dough into small balls.

5. Make circles. Heat Tava and cook on both sides. Apply little oil while cooking.

Note: I usually mix different flours for the usual chappathi itself. I add

Whole wheat flour-3 cups, flaxmeal-1 Tbsp, Oats- 1cup, Spelt flour - 1/2 cup, Rye flour-1/2cup, Barley flour-3 Tbsp. It is all yours. You can try. Formula is half the proportion as whole wheat and rest all other flours. The reason is to get the nutritional benefits of different flours. You can explore, it is your kitchen and you are the queen there.

Simply Juicy Broccoli Fry

Broccoli is a very good veggie, it has high nutritional profile.   It was slightly tricky to cook broccoli without getting mushy or making it cook completely.    I experimented this trick and has been making it year after year almost in the same form.   In this recipe, broccoli absorbs all the liquid and stays moist.  Another way to use broccoli is to use finely cut the florets and add it in the pulao or in any veggie dish or even on paratas.  Will blog about that later.

What you need?

Broccoli - 3-4 florets
Coriander- 1/2 bunch
Ginger - 1 inch
Green chillies - 2
Cooking oil-1 Tbsp
Yogurt - 2Tbsp (optional) or Lemon juice- 1 Tbsp
Pepper powder-1 tsp
Jeera powder-1/4 tsp
Dhania powder-1 tsp


How to make?

1. Grind ginger, gr chillies, coriander with yogurt

2. Heat a skillet, add 1 tbsp of oil, add mustard, when it pops, add jeera, asofoedita and ground mixture

3. Add pepper powder, jeera powder and dhaniya powder to it. Let it boil for few mins.

4. Add cut broccoli and fry so that the mixture coats all the florets. Let the heat be in high. Cook for 5 mins and check. Remove from heat.

5. You can add sprouts or cooked green gorbanzo beans to it and mix well. It adds some crunchy taste to the softly cooked broccoli.

This goes well with Chappathi/Rasam Rice or any other main dish.

Chakkara Pongal (Cracked Wheat) - Jaggery Sweet

You need
cracked wheat - 1 cup
Moong dal-2 Tbsp
chana dal-2 tsp
Shredded jaggery - 1.5 cups for less sweeter version (2 cups for more sweet)
Almonds - Sliced - 15
Elachi powder - 1/2 tsp
Milk - 1 cup
Ghee-1 tbsp (optional)

How to do?

1. Dry fry chana dal,moong dal and cracked wheat seperately

2. Cook cracked wheat, chana dal and moong dal in rice cooker or usual cooker with 2.5 cups of water. Keep aside once done.

3. In a skillet, add little water and jaggery. Let it liquidise. Filter to remove dirt.

4. Let it boil till it comes thick, not too thick. Basically, the raw smell should have gone and should not be watery.

5. Add cooked cracked wheat and milk. Allow to boil. Stir occasionally till everything combines and becomes thick.

6. Add elachi powder and dress with sliced almonds.
Adding Ghee is optional. You can add ghee while stirring for rich flavor. I was happy without it.

Saturday, July 31, 2010

Kovakkai Thokaiyal (Tindora Chutney)

Health Note: This vegetable helps to lower blood sugar and good for everyone, not only for Diabetic people.

Another simple recipe from my Mother.

Ingredients
Kovakkai - 300 gms
Red chillies - 2 or more
Urad dal - 2 tsp
Asofoedita - 1/4 tsp
Amchur powder - 1 tsp

How to make?

1. Dry fry red chillies and urad dal
2. In a kadai, add 1 tsp of oil and after few secs add kovakkai. Add salt. Fry for one minute and add little water, cover and cook till they are tender.
3. Let it cool
4. Grind it with amchur powder, red chilles, urad dal and Asofoedita5. Tadka with Mustard seeds and curry leaves.

Note: You can use tamarind pulp or lemon juice instead of amchur powder

Wednesday, July 28, 2010

Pumpkin Raita - A cooling spirit

Pumpkin has a very good cooling effect on the body and it helps in weight loss as well. This recipe was taught to me by my mother. It is quite a very simple process.

Simple Ingredients

Raw pumpkin - any size that you desire
Yogurt-1/2 cup
coriander leaves - few
Jeera-1/2 tsp
Ginger - 1 inch
G chillies - 2
Asafoedita - 1pinch
Curry leaves-few
Coarse peanuts-2 Tbsp (optional)


How to make?


1. Peel pumpkin skin and cut into big cubes
2. Grind pumpkin the food processor with Jeera, Ginger and Green chillies
3. Add yogurt, salt and mix well
4. Tadka with Mustard seeds,Asofoedita and curry leaves
5. Dress with cut coriander leaves
6. You can add coarse peanut powder if you like it to be crunchy.

All done. This can be had with any spicy dish/Chappathi or just as a starter before eating your main course.

Note: Increase or decrease the yogurt quantity as per your taste

Friday, July 2, 2010

Barley Puli Pongal

Use Hulled barley since Pearl barley is just equivalent to Rice

Preparation:

If you are buying whole hulled barley, just break them into barley rava in food processor. Soak this overnight. 1 cup of barley requires 2 cups of water.

How to make pongal

Cook soaked barley with an additional cup of water and salt. Use the water that was used for soaking as well. I use rice cooker to cook barley.

Tadka -

Oil - 1 Tbsp
Mustard - 1 tsp
Red chillies - 2
Urad dal - 2 tsp
Hing or Asofoedita
Curry leaves-few
Tamarind pulp - 4 Tbsp (soak half lemon size tamarind in hot water and take pulp)

Add tamarind pulp and turmeric to Tadka. Let it boil fow mins. Add this to the barley.

Once barley gets cooked well, let it to cool for sometimes. It will be sticky initially. Once cooled, seperate them using fork. Once seperated, it does not becomes mushy even when you warm it again.

Variations: Lemon can be used instead of Tamarind

Monday, May 31, 2010

Healthy Grain Idli

What you need:

Grain - 2 cups you can choose one of the following grains based on what you get and what you want to explore
cracked wheat/Oats/barley/oats-quinoa/rava-semolina

Veggies -2 cups of diced potato, carrots, peas,chayote or go pink with grated beetroot. You can skip potato or peas if you are concerned about the carbs. Drumstick leaves/Methi leaves can also be a good option here.

Dressing- ginger chilli paste, coriander

Yogurt - 2 cups

Tadka - 1 Tbsp Oil
Mustard seeds, cumin seeds, urad dal and chana dal and curry leaves

How to make

Mix the grain, yogurt, veggies, ginger chilli paste and coriander leaves. Let it sit for half an hour to an hour.

If the mixture has absorbed all the liquid, then add little hot water so that it is not too thick. It should not be runny too. The idli will be hard if there is no moisture left in the mixture.

Grease the idli moulds with little oil and fill all the moulds with the mixture

steam cook for 15-20 mins.

Let it cool for 10 mins before you transfer them to any dish.

This will go well with any accompaniments like chutneys or sambar.

Saturday, April 10, 2010

Multi Grain Thepla

What you need?

Wheat flour 2 ounces
Ragi flour 2 ounces
Bajra flour 2 ounces
Jowar flour 2 ounces
Oats flour 2 ounces
Soy flour 2 ounces

Flax meal 1 Tbsp

Masala's

Turmeric powder-1/2 tsp
Red chilli powder-1/2 tsp
Pepper powder-1 tsp
Garlic powder-1 tsp
Cumin powder-1/2 tsp


Toppings - Coriander/Pudina/Methi or Kasuri Methi

How to make?

Mix all the above ingredients and salt with Hot water/Yogurt/blended Cottage Cheese/Avacado.
The consistency of the flour must be slightly thicker than the chappathi. Let it rest for 30 mins.

Heat the Tava, not too high.

Make small circles with hand, You can use wheat flour or bajra for dusting.

Cook on both sides, brush oil on both sides.

This goes well with yogurt or pickle.

It can be eaten as a snack with Tea or as dinner itself.

Shahi Methi Soy

I was inspired to make this with another recipe "Methi Malai mutter" from a fellow blogger.   I wanted to make it healthier  and hence made variations like using Almond, soybeans and Tofu in my version.  Methi's flavour comes out nicely in this dish and it is a different accompaniment with fresh phulkas! 

What you need?

3 cups methi (fenugreek) leaves - washed and chopped
1 cup cooked soybeans/edamame beans
1 onion - chopped finely
2 tbsp ginger-garlic paste
10-12 Almonds
1 tbsp green chilli paste
2 tbsp Olive oil
1 tsp cumin seeds
3 tbsp lemon juice
Tofu/Paneer cut into cubes - 10-12

pepper powder-1 tsp
cumin powder-1/2 tsp
coriander powder-1 tsp
Garam masala-1 tsp (optional)




How to make?

  • Make a smooth paste of Almonds and keep aside. Soaking almonds in hot water for atleast 30 mins helps but it is ok to use as such in case you forgot.
  • Take a pan and boil the methi leaves with little salt and turmeric powder. Once done, allow this to cool.
  • Now take another pan, add oil, mustard seeds, cumin seeds and onions. Saute for a mintue or so until done.
  • Add the ginger-garlic paste, the green chilli paste, the Almond paste and mix well. Also add the tofu/paneer, turmeric powder, pepper powder, cumin powder, coriander powder and adjust salt and lemon juice to your taste.
  • Saute for another 1-2 mins. Now add the methi and cooked soy beans.
  • Finally, add in the almond paste and mix well. Keep stirring gently; be careful as the mixture can cause bubbles and splash. Now saute till fat is separated from the sides, the flavor of methi, cream and almonds is well blended and a sweet aroma arises. (This curry will not be sweet!)
This goes well with Chappathis.  My older daughter likes this very well and the little one also started liking it.    Try and let me know!

Friday, April 9, 2010

Fibrous Oats with Lemon

Inspired by our simple Lemon Rice! This is packed with Vitamin C, lot of fibre and Good omega fatty acids.

What you need?

Rolled oats - 2 cups
Lemon - 1 or Lemon juice - 1 Tbsp
Green chillies-2
Curry Leaves-few
Turmeric-1/2tsp
Sliced Almonds-10

How to make?

1. Boil 4 cups of water till bubble comes up
2. Keep the strainer ready on top of some bowl. Stir in the oats and drain it immediately in the strainer
3. Just softly seperate the oats with Fork not to form any lumps. Allow it to cool for atleast 15 mins.
4. Now, Add oil to kadai. Tadka- Mustard, urad dal, chana dal, asofoedita(Hing), curry leaves, Green chillies.
5. In a bowl, add salt, lemon juice and turmeric powder. Add the hot tadka to this mixture.
6. Stir in the oats and sliced almonds and thoroughly mix.

Tip: You can just add salt and pepper to the strained oats broth and drink it or a much appreciated way is to use as broth in soup. I will add Broccoli soup recipe very soon.

Refreshing Carrot Lemon Chutney

What you need?

Carrots - 3

Ginger - 1 inch

G chillies - 2 or more as per taste

Lemon Juice-1 Tbsp

How to make?

  • Dice carrots into thin slices
  • Heat oil and add Green chillies and wait for few secs
  • Add diced carrots and let it cook well. Cover lid.
  • Let it cool. Blend it with fresh Ginger, add little water to move the blender.
  • Add lemon juice at end and just blend it to mix.

Tadka with Mustard seeds and cumin seeds

A Green Powerhouse - Spinach Chutney

What you need:

Spinach - 4 cups
Onion - 1
Garlic -1 clove (optional)
Green chillies - 2
Yogurt - 2Tbsp
Oil-1 Tbsp

How to do?

1. Heat 1tsp oil in kadai and add G. chillies. Wait till they become slightly white.
2. Add washed spinach. In few mins, all spinach will go down. Add salt and turmeric powder.
3. Cook till water reduces. Allow to cool. Transfer to a dish.
4. On the same kadai, make sure it is dry, add 2tsps of oil and fry onion and garlic.
5. Cool them and blend with hand blender or mixy. Add yogurt at the end and whisk all of them together to get creamy texture.
Do tadka with Mustard and Jeera. All done! This is such a healthy and simple recipe.

It goes well with Idli, dosa, adai and upma's as well.

Give a try and let me know. Thanks for reading.