Uncategorized – Page 16

Sabudana/Sago idli:

March 30, 2019

Sago/ Sabudana is also known as Sabbakki, Javasiri in Southern part of India. Yes! It has many names and is one of the favourite staple foods during the festivals or fasting time. Sabudana is rich in complex carbohydrates due to which, it is easy to digest as well as takes longer to breakdown. Hence, you don’t feel hungry for long.

In our tradition, it has been used from ages during the summer time to maintain body heat, during the time of illness or as baby food. During all these situations, people need to take low calorie, high in energy, easily digestible meal option. Traditionally it is combined with rice while making gruel.

In India we normally make sweets as well as savouries from these edible pearls. Sago is usually confused with Tapioca pearls. Sago is extracted from the inner pith of the tropical palm trees. On the other hand, Tapioca pearls are made by using Cassava, it is a tuber.

In Summer, it is a good idea to include Sago, rice as well as curds in your diet to maintain body heat. I have included fresh homemade turmeric powder, fresh coconut, cumin as well as chopped coriander to enhance the taste as well as nutrients.

Ingredients:

Rice Rava / Idli Rava – 2 cups

Sabudana – 1 cup

Curds – 2 cups

Water – 1 cup

Cumin – 1 table spoon

Turmeric – 1 tsp

Salt

Grated coconut – 1 fist full

Chopped coriander leaves – 3 table spoons

Eno fruit salt or cooking soda – 1 tsp

Method:

-Mix Rice Rava and Sabudana, wash twice and drain. Add curd, water, cumin, turmeric powder, salt and keep it covered overnight.

-Next morning, add coconut, Eno fruit salt, coriander. If needed, adjust the consistency of the batter by adding little extra water.

Mix well and make idlies like regular idlies in an idli steamer for about 10 minutes and serve with chutney.

NOTE: Vegans can substitute with any plant based curds to make this batter.

Barley water/Juice:

March 25, 2019

Barley is an ancient grain and a very popular grain as a healing or soothing food. In olden days, people used to have Barley water or ganji (porridge) to heal vomiting, diarrhoea or Urinary tract infection naturally. People never used to have medicines or chemicals.

It is a wonderful healing, easily digestible food, even during recuperating from any surgery.

Sipping on barley water with a pinch of salt is an excellent remedy to overcome nausea.

Other than all this goodness, barley water when combined with a dash of lime, is recommended for kidney stones.

So, all in all it has several health benefits starting from cooling down our body temperature, detoxifying by flushing toxins from the body and keeping you hydrated, to improve immunity level, to maintain gut health by high fibre content, rich in Vit B as well as E.

This year summer is very harsh, and it is our responsibility to stay hydrated and provide natural supplements to our body according to the situation or season. It is very simple to make Barley water or juice at home. Soak cook and strain. Cooked grains can be used as it is or can be used in making salads by draining.

Ingredients:

Whole barley – 2 to 3 table spoons

Method:

-Wash, soak barley in a cup of water for overnight.

-Next day, cook this in a pressure cooker by adding very little salt for 2 to 3 whistles. When pressure releases add required amount of water. (approximately 3 big glass)

-Boil for 5 to 10 min in a low flame and switch off.

-Stain and use as plain barley water for sipping throughout the day, instead of plain water.

-OR

Make lemonade by adding lemon juice, sugar or any other natural sweetener according to your preference.

-You can add chopped Pudina or mint leaves or a tsp of ginger juice.

-OR

Mix buttermilk and can have as a low-calorie drink. In this way, diabetics or weight watchers can have. One can add pudina and grated ginger to this as well.

Nolen Gur Payesh / Rice kheer with date palm jaggery:

March 22, 2019

Rice kheer or Paramanna is an integral part of any festivities in many parts of India. Every region has its own method or style. Usage of ingredients would differ according to the region. Such as the addition of plain milk or coconut milk. Usage of Jaggery or sugar. So, in west Bengal, they use date palm jaggery, which is known as Nolen Gur, which is available only during the wintertime; they make a lot of delicacies by using this special jaggery. It ranges from Nolen Gur Payesh, Nolen Gur Rasgulla, Nolen Gur Sandesh are the few. I wanted to try this out in my cooking and bought it online.

They usually use plain tiny grain rice or dried rice-shaped vermicelli, which is known as Chushi pithe. Chushi pithe is nothing but handmade Rice vermicelli. In Mangalore, we make rice noodles known as Halittu or Paradi and use them in a Payasa/ kheer, and we usually use coconut milk. So, I tried my regional method and proceeded. It tasted divine!! Usage of coconut milk and taste of the palm jaggery was the best decision, and it was very rustic and flavourful in taste.

Ingredients:

Chushi Pithe/handmade rice vermicelli – 200 grams (you can use small grain rice as well)

Almond or Cashew – ½ cup (slivered)

Nolen gur – 300 grams (used Patali gur)

Coconut milk – 200 grams

Cardamom powder – 1 tsp

Ghee – 1 tsp (vegans can skip this)

Method:

-Take one thick bottomed vessel, add ghee and fry almond and rice vermicelli (Chushi pithe) or if you are using plain rice.

-Add around one litre of water and cook until rice cooks perfectly. Whenever it’s needed, add extra water little by little and cook.

-Now, add jaggery of your choice, boil until it smells divine and the aroma spreads. Here, the raw smell of the jaggery should vanish.

-Lastly, add one tetra pack of coconut milk, give one boil. Garnish with cardamom powder and mix.

NOTE:

-If you are using fresh homemade coconut milk, extract three times, preserve thick (1^st extract) and add at the end.

-thin coconut milk of 2^nd and 3^rd extracts can be added while boiling or cooking rice vermicelli.

Spinach, Corn and Cheese Sandwich:

March 17, 2019

When I hear the name of spinach and corn sandwich or while making, my memory normally goes back in time. We got introduced to this sandwich in Indigo flight long ago. My daughters used to just love the sight of it and used to enjoy their flight travel, mainly because of spinach and corn sandwich. Because of their fondness towards the sandwich, I used to make this at home and today once again I made it for them and decided to write, my version of recipe.

Ingredients:

Bread slices

Cooked corn – 1 cup

Bunch of spinach – washed and chopped

Whole wheat flour – 2 table spoons

Milk – 1 cup

Butter – 1 table spoon

Chopped garlic – 4

Salt

Pizza Seasoning or oregano – 1 tsp

Chilli flakes – 1 tsp

Grated cheese – as needed

Method:

-Dry roast whole wheat flour, take out, mix with hot milk and make a paste and keep aside.

-In the same kadai, add butter, toss garlic, chopped spinach and cook.

-Add in roughly churned cooked corn, flour added milk paste, boil.

– When mixture becomes thick, add seasoning of your choice, grated cheese and mix.

-It is our sandwich filling.

-For sandwich preparation, apply this mixture, over one slice, cover with another slice of bread.

-Apply butter on the outer surface and place it in a sandwich maker and roast.

-Enjoy with ketch up.

Baked Vada by using Leftover upma/ Uppittu:

March 11, 2019

When we have left over Uppittu/ upma, it is a wonderful opportunity to turn it into evening tea time snack, that too lip smacking good Nippattu /vade. Which is a perfect pair with Hot tea or coffee.

Normally, left overs would sit idle in the corner of dining table and will not attract any one’s attention. For this reason, I normally make it a point to give some modification and present it as a new dish 😉 😀

Here I have taken Lima beans added Avarekai Uppittu. You can take any Uppittu/ upma of your choice.

How I made this-

Ingredients:

Left over Upma – one bowl

Onion – 1 big

Green chillies – 2

Curry leaves – 1 spring

Coriander leaves – 2 table spoons (chopped)

Crushed peanuts – little

Rice flour – to bind.

Salt

Method:

-Chop onion, curry leaves, green chillies, coriander leaves.

-Mix in all the chopped items, salt, peanuts into left over upma and mix nicely.Add required amount of rice flour, bind and make a small roundel, pat a flat disc .

– Bake in a pre-heated oven at 180° C for 15 to 20 minutes or until done.

-Upma already has oil or ghee content in it. So, no need to put any oil. If at all needed, you can add couple of tea spoons of oil while binding.

-Serve with Coffee or tea as a evening snack.

Lemongrass Tambli:

March 8, 2019

Lemongrass is used as a culinary as well as medicinal herb in the Asian continent. It has a mild citrus flavour with sweetish taste. It can be used in a dried, powdered or fresh form in various things like teas, soups and curries. This particular curry is called “Tambli” and it is prepared by grinding fresh leaves with coconut and mixing in buttermilk and it doesn’t need boiling. You can savour this like an appetiser or mixing with piping hot rice in this really hot summer. It has healing properties and is very good for the digestive system.

How to prepare this:

Ingredients:

Lemongrass sticks – 5-6

Fresh grated Coconut – ½ cup

Green chilli -1

Salt –to taste

Lemon – ½

Buttermilk – ½ cup

Method:

Chop lemongrass into bite size.
Take your mixer jar, grind lemongrass pieces, coconut gratings, green chilli and salt by adding ½ cup of water into smooth paste. Sieve this mixture to get smooth liquid. (Sieving is very important over here, otherwise lemongrass will irritate your throat)

Once again add half cup of water, do exactly like earlier and repeat this process for two or three times, so that we will remove all the traces of liquid and discard the remaining fibre.
Now mix in buttermilk, adjust the consistency by adding water. Check the salt and add lemon juice.
Now your Tambli is ready to savour.
If you want to add the seasoning, heat one tsp of ghee, fry little cumin and curry leaves and add to Tambli.
Beat the heat by having this either as an appetiser or with hot rice.

NOTE:

To make vegan version, please omit the buttermilk and rest you can proceed as it is.

Mixed vegetable with spinach:

March 5, 2019

Sweet potato is a versatile veggie and it blends very well with any veggies. Made this side dish to use my little harvest of spinach and Sweet potato by mixing with seasonal favorite cauliflower to make it attractive. 😉 . It is a perfect healthy side dish for Roti’s.

How I do-

Ingredients:

Spinach – one bundle.

Cauliflower florets: one bowl (cleaned, washed)

Sweet potato – one bowl (washed and chopped)

Capsicum -1

Tomato – 2 to 3

Green chillies -2

Ginger – 1”

Oil – 2 tbl sp

Hing – ¼ tsp

Cumin – ½ tsp

turmeric – ½ tsp

Coriander powder – 1 tsp

Salt

Black pepper – 6, cloves -3, cinnamon – ½ “, cardamom -2

Method:

-Take one bowl of water, add salt, cook sweet potato and drain, keep aside.

-by using this same water blanch cauliflower florets, drain and keep aside.

-Now add chopped spinach to this water, add a pinch of sugar to retain green color and blanch. When it is cool, blend this and keep aside.

– Now make coarse powder of black pepper, clove, cinnamon and cardamom.

-Make a paste of tomato, green chilli and ginger.

-Take one pan add 2 tsp of oil, when it is hot, add capsicum fry a little. Then add blanched cauliflower and sweet potato, toss and keep aside.

-In another tawa add oil, hing, jeera, powdered spices, tomato paste, turmeric, coriander powder, fry till oil leaves from the sides.

-Put spinach paste, check for salt and add tossed veggies. Mix till all the veggies are coated with masala and garnish with chopped coriander leaves.

-Enjoy with any kind of Indian flat breads or roti’s.

Malabar spinach and Raw papaya curry:

February 25, 2019

Malabar spinach is commonly known as Basale in our coastal area. It is a common creeping vein in the backyard of every household.

Its leaf is very rich in iron, fibre, antioxidants and vitamins and low in calorie. Malabar spinach is a go getter veggie at any given point of time. You can harvest, as soon as the main stem is growing and spreads all over. Snip the leaves and use the stems as well.

On the other hand, raw papaya is also a power house of nutrients and it is a natural cleanser of intestine and colon.

Like Malabar spinach, Papaya tree also plays an integral part in our garden. May be because of the easy availability, we have a couple of traditional dishes with Raw papaya and one curry is this. Our elders had so much knowledge to include all the goodness in their cooking. One such recipe is Raw papaya and Malabar spinach with a freshly ground coconut masala. It can be relished with Boiled rice or white rice. It is an overall package of health benefits from both the veggies.

Ingredients:

Malabar spinach – one small bundle

Raw papaya – 1 small

Onion – 1

Salt

Jaggery (optional)

Red chilli powder – 1 tsp

Toor dal – ½ cup

For Masala paste:

Coriander – 1-2 tablespoon

Cumin – 1 tsp

Methi – ½ tsp

Dried red chillies – 5 to 6

Tamarind – 1 tsp

Coconut – 1 to 1 ½ cup

Seasoning:

Coconut oil – 1 tablespoon

Mustard – 1 tsp

Red chilli – 1

Small onion – 1

Curry leaves – 1 spring

Method:

-Wash Malabar spinach leaves, chop them and keep them aside. Cut it into 2 to 3-inch pieces if you are using its stem.

-Chop Raw papaya by removing the outer skin and the inner seeds. Dump in a water bowl to remove all the oozed latex and drain.

-Wash Toor dal; if you have chopped Malabar spinach stem, combine it and cook with dal by adding turmeric and salt.

-When toor dal is ready, remove the lid, add a little water, salt, jaggery, red chilli powder, Papaya pieces, and chopped leaves. Cook for one whistle.

-Now prepare masala by roasting methi, coriander, cumin and red chillies in a little oil. Grind into a paste by adding coconut, tamarind and water.

-Add the ground paste to cooked veggies, adjust everything, boil and add seasoning.

-To season, heat oil, splutter mustard, red chilli, curry leaves and chopped onion. When the onion becomes brown, add it to the curry.

-Serve with Hot rice.

Bannangayi Dosey /tender (young) coconut Dosa:

February 20, 2019

When I was a little girl, my mom used to work, and I used to spend the summer vacation at my grandparents’ house. I used to enjoy at the farm house by having an unlimited supply of Mangoes, tender coconut, pineapples etc.

There used to be abundant supply of fallen young coconuts, also called ‘bannangayi’ which have much harder flesh than what we get in the normal tender coconut carts over.

My aunt used to make a very tasty Dosa out of this and we used to relish this along with chutney and Jaggery syrup topped with homemade ghee.

Yesterday, when we had tender coconuts here in Bangalore, inner pulp was very thick and couldn’t eat. So, I thought about Dosa and prepared this after ages. It was such a nostalgic moment for me. Let us see how to make this tasty Dosa.

Ingredients:

Tender coconut – 1

Dosa rice – 2 cups

Salt

Method:

-wash and soak Dosa rice for 3 to 4 hours.

-Grate or chop tender /young coconut and keep aside.

-Grind soaked rice with grated young coconut by adding little water and salt and make smooth paste. This batter must be like our regular Dosa batter and there is no need of fermentation.

-You can make use of this batter straight away. Usually we prepare this batter in the morning itself.

-If you want to prepare this batter in the evening, to make the Dosa in the morning, you can store the batter in the refrigerator.

-To prepare Dosa, heat iron Dosa tawa. When it is hot, don’t apply any oil. You can pour one serving spoon of batter and make Dosa like our regular Dosa. Pour ½ tsp of ghee and Close the lid.

When it shows little brownish spots here and there, flip the side, cook upper side and serve with Coconut and onion chutney , jaggery syrup which is topped with ghee or honey.

Homemade Vegetarian Thai Green curry paste /Curry:

February 15, 2019

Being a coconut eater, born and brought up in Coastal Karnataka, we like Thai food over any other cuisine. Thai green curry is our favourite and when it is with homemade fresh paste, nothing like it.

Homemade curry paste is very simple to make and loaded with rich flavour as well as delicious. It is the perfect menu for weekend family lunch.

Pic credit: My daughter

Three main ingredients which are very important is lemon grass, galangal (Thai ginger), Thai sweet basil and tender lemon leaves.

Instead of lemon leaves one should be able to use grated lemon rind (only outer layer) as well.

First, we will see the procedure for Fresh Green curry paste:

Ingredients:

Coriander seeds – 1 table spoon

Cumin seeds – 1 tea spoon

Turmeric – ½ tea spoon

Ginger – ½ inch

Garlic – 6 cloves

Galangal – ¾ to 1 inch (Thai Ginger)

Coriander leaves – 4 sticks

Onion – 1 small size

Green chillies – 8-10

Lemon grass bulb – 2

Pink salt – 1sp

Tender Lemon leaves – 3

Method:

-Slice ginger, galangal, onion, green chillies. Mine was home grown heirloom variety, which is less spicy. If your chilli is spicier, please remove inner seeds.

-Remove outer stiff cover from the lemon grass bulb. Then slice it and keep it ready.

-Put everything in the mixer jar and make a paste by adding very minimal water. Store this paste in an air tight bottle. This portion suffice for twice.

How to make Curry:

Ingredient:

Vegetables – Choice of yours

I have used Broccoli, baby corn, capsicum, carrot, beans and baby spinach.

Green curry paste – 2 table spoons

Salt

Sugar – 1 tsp

Corn flour – 1 tsp

Coconut milk – 1 tetra pack

Oil – 2 table spoons

Onion – 1

Basil leaves – 8

Red bird eye chillies – 2 (optional)

Method:

-Chop veggies, dice onions and separate each layer and keep aside.

-Heat oil, add onion and fry for 2 min. Add chopped veggies and fry for a while.

-Add green curry paste, salt, sugar and fry until raw smell vanishes.

-Add water,corn flour and boil, until veggies are half cooked. Add Coconut milk and give only one boil.

-Garnish with basil and red tiny chillies and serve with small grain rice.