Breakfast Bars

Summer holidays will start next week! I'm saying that like I've been saying it forever and yet, this is my li'll S's first summer vacation from school.

Here is the bee that is buzzing in my bonnet, what and how am I going to keep S busy with!? 

Swimming classes, crafting classes for pre-k kids, some more indoor activities (yes, ONLY indoor activities, I am not  flinging myself outdoors more than I can help, in the Texan heat). 

All these and the fact that I will want to stuff my scrawny little boy (though M and the pediatrician may not agree on the term scrawny, I am a Mother and to me he is scrawny and needs some fattening up, humph!) with some food.

Like many 4 year olds, S, is picky and fanciful, he likes few things, dislikes anything that is healthy and would willingly run a mile in high heels at the very mention of 'bhaji' (vegetables)- Like Mother, like Son- as the husband puts it, humph! 

S and I make a awesome team. We both love sweet. I like simple baking and S likes to eat what is baked. And my li'll one is now the age where he stands on a little step stool and offers to help me in the kitchen.

This is such a far cry from the time when he was a few months old, I would sit him in the high chair, in the kitchen , relaxing it all the way and talk to him as I cooked, I sometimes want to rewind life a bit, go back to holding the smiling infant in my arms, sit him in the high chair and just look at him, gaze into his soulful eyes and smile with him, no words exchanged, none needed. 

Much as I want to go back in time, there isn't one minute that I want to lose now! Today we baked these breakfast bars, well, anytime bars, I think! 

I borrowed Nigella Express from the library. Many a times, I just get books by the authors/ chefs, just to look thru the glossy pages , the beautiful pictures. Like reading a novel. But there are many recipes that are Vegetarian friendly and I was  thrilled to try one so simple and kid- friendly! 

So if you have a willing little chef at home, try these bars. Easy to make and good to eat, you will love them! 

Adapted from: Here, with my substitutions ( in bold) 

Makes 16

1 Can (14 oz) Condensed Milk

21/2 Cups Rolled Oats (not instant)

1 cup Shredded Coconut

1 cup Dried Cranberries

1 cup Mixed Seeds ( pumpkin, sunflower Sesame)

1 cup Natural Unsalted Peanuts

I did not have mixed seeds and I avoid peanuts, I used a mix of Almonds, Cashew and Walnuts. 

I blitzed them in the food processor to make it into a powder, my little one will not eat chunky pieces of nuts. This is a personal choice, you could pulse the nuts slightly to break them or just leave them whole. 

Preheat the oven to 250 F and oil a 9 x 13 inch baking pan. Alternatively, use a disposable Aluminium foil pan.

Warm the condensed milk in wide pan

Meanwhile, mix all the ingredients  together, add the warmed condensed milk, using a rubber spatula to fold and distribute

Spread the mixture into the oiled pan / foil and press down with the spatula or hands ( use latex gloves)

*I  used a flat bottomed steel container (vati) to press down the mixture evenly.

Bake for 1 hour and after about 15 mins. cut into 4 across and 4 down to get 16 chunky bars

Let it cool completely.

Sending these bars to Bake Fest hosted by Priya, originally started by Vardhini.

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Green Chutney Sandwich : Bombay Sandwich

If you are ever in Churchgate, Mumbai, and you travel in the local train, when you step outside  the station, in one corner, you will find people flocking, young college going students, working men and women , around a small stall,which at first you may not even notice because of the flock. At a glance you will also notice, the flock is engaged in similar actions and you think, smiling to yourself, birds of a feather.... , and then you see what action it is, plate in one hand (left, mostly- unless that person is a left handed person, then right) and the other hand carrying a small square 'something' to the mouth and enjoying every bite. You are drawn to the flock and then you see what the fuss is all about. It's the sandwichwalla!

This sandwichwalla ( The sandwich stall owner) I am talking about used to ( and maybe he still is there) operate outside Churchgate station and my news is at least 8 -9 years old.

Rapidly preparing sandwiches, he works at a fast and smooth, unfaltering pace, slathering butter on the slices of bread creating a mound in one corner and then quickly laying these slices in a grid and smearing chutney on top. adding the vegetables ( as per customers preference) and slapping the second slice of bread on top and then using a thin but razor sharp knife, deftly cuts it into 8 little squares and slides the whole thing, neatly onto a plate. Using squeeze bottles, squirts ketchup on top and hands it to the hungry and waiting customer.

Walking thru Mumbai, you will find such small stall owners in practically every lane, catering to the hunger pangs of one and all for a small price.

                                  

I have no idea what a simple sandwich costs these days, but I remember, in my college days, it was Rs.5/- and on a student pocket money, it was affordable nutrition.

What made this sandwich so addictive was the spicy chutney, slathered onto a slice of soft buttered bread.

I have a similar version for you today. 

Cilantro chutney:

1 Large bunch, Fresh Cilantro ( leaves and tender stems)

4 Green Chilies ( reduce quantity to suit your preference)

1/2 tsp. Cumin  Seeds

1/2 tsp. Coriander seed powder

Pinch Asafetida

1/2 inch Fresh ginger knob

Salt to Taste

2 Tbsp Lemon juice

Wash the cilantro. Add all the ingredients to the blender/ mixie jar, except lemon juice and blend to a smooth paste, with minimum water.

Remove to a container, add lemon juice and mix it in.

This chutney is versatile and can be used in bhel or sev puri or ragda patties when coupled with meethi (date and tamarind) chutney. 

To assemble the sandwich:

For one sandwich

2 Slices of Bread ( the original uses white sliced bread)

A pat of Butter

Green

 Cilantro Chutney

Fixin's :

Thinly Sliced Cucumber

Thinly sliced Tomato

Thinly Sliced, Boiled Potato

Thinly Sliced Red Onion

Thinly sliced Boiled Beetroot

Dash of Salt and Pepper ( if required)

Tomato Ketchup

Butter both slices of bread.

On one slice, apply the Cilantro chutney ( on both, if you want, but make sure that it does not overwhelm the over all taste it is a dominating taste and the vegetables are plain / raw)

Pile on the fixin's. Choose what you want, but the most common are Cucumber, Tomato and Boiled Potato ( and the ones we almost always have on hand). Sprinkle with salt and pepper, if using.

Place the second slice, buttered side down on top and carefully slice the sandwich into squares or triangles

Serve immediately with ketchup

NOTES: 

Use water carefully when blending the chutney ingredients, you do not want a runny chutney, it makes soggy sandwiches

Mint can be added to the chutney to enhance the flavor ( about 1/4 cup fresh mint leaves)

Cream cheese can be used instead of butter, it alters the taste, but is a nice change

Substitute Whole Wheat sliced bread or a multi grain bread or Ciabatta roll ( as I have used here), instead of white bread

In most Indian stores, you will find a sandwich masala, this can be sprinkled instead of salt and pepper, it is purely optional. 

For a Gluten allergies here is a recipe for Coconut flour bread 

For a Vegan Version, substitute with vegan butter 

These sandwiches make great picnic food.

Just don't assemble and pack them to eat later on! Soggy mess- unappealing! 

We walked this path on Saturday, there was a slight breeze and the sun, mercifully behind a few clouds, in short, nothing to mar my happiness. Bombay Sandwiches for a picnic lunch and this view, priceless! 

P.S: call it Mumbai Sandwich , if you want, either way, it tastes the same! 

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Parfait : Summer Breakfast

Are you a breakfast person? I am a breakfast person. Miss my breakfast or do not eat it, I am a grumpy bear, with a headache. You can hear me growl for miles around! 

As a child, teen and young adult, I never made my breakfast, Mom always saw to it that we got fresh food to start our day. But, oh my! how the breakfast options have changed over the years!

Mom was a working woman and had to prepare and pack our lunch boxes before she got ready for work and dashed off to catch the 10:10 a.m local to V.T. She would make fulkas (roti/ chapati/ Indian flat bread) and a vegetable dish to go with it. I would get ready for school go into the kitchen and many a times just take the fulka off the flame, smear it with a bit of ghee and perhaps a tiny pinch of salt sprinkled on it, roll it and eat up. Or instead of salt, sprinkle a teaspoon of sugar or crumble some jaggery, roll up and eat! 

On weekends a leisurely breakfast of upma or  idli or something similar on those lines. It was a practical approach. No one thought of cereals, indeed, we did not even think of those until I went to college. Even then, with cereals, I think I'd still have preferred thalipeeth! I still do, I suppose.

Like in the past, I need my breakfast, but here is the weird part, most people are early breakfasters (err, you know what I mean) I am a bit on the late side, though an early riser, the day begins with a sip of Chai, to lift the fog, then of course there is the mad rush to get S ready and off to school. Once this gargantuan task is over and done with say by 10:00 a.m,  I like to relax, take my breakfast, sit comfortably on the sofa, feet tucked under me, start the laptop to catch up with e-mails, FB and blogs or read my book. I savor every bite of my breakfast and this whole routine makes me happy, sunny and fuels me thru out the day.

These days, with the temperature rising and making me cross as a dozen sticks, I need to keep cool! One of my easy breakfast options ( and with a chockful of nutrition) is making a parfait. Nothing as easy! 

You Need:
There are no measures, you make it up as you go! 


Yogurt ( Plain or Vanilla Flavor)
Chopped fruit- Berries ( Strawberry, Raspberry, Blackberry, Blueberry), Banana, Mango
Granola
Toasted Walnuts and Almonds 
Sugar (optional)
Vanilla extract (optional)


If using plain yogurt, add 1-2 tsp of sugar and whisk, set aside.
If using vanilla extract, add a few drops along with the sugar and whisk, set aside.


The use of sugar and vanilla is purely optional. I exclude it, I like plain yogurt.


Alternatively, use store brought Vanilla Yogurt. You can use flavored Greek Yogurt too.


In a glass bowl (like in the picture) o any other bowl you want, spoon in some yogurt to cover the bottom of the bowl.
Add the chopped fruit on top.
Layer with yogurt
Top with fruit
Garnish with a sprinkling of granola and toasted chopped nuts


Enjoy your chilled breakfast and chill out! 


*NOTES :
Use any combination of fruit that will pair well and taste well with yogurt.
Use cold yogurt
Make as many layers as you want, just make sure that it is manageable and you can finish it. It looks nice and light, but remember, yogurt is filling! 

Have a great weekend, Folks! 

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Mango Lassi- making summer tolerable!

The only thing that makes a hot sticky, unbearable summer tolerable, in India ( or for that matter, here in Dallas, for me) is the Mango. A  mango crate, the ripe color of the sun, the setting sun, makes it feel cooler, already! 
If you are a mango devotee, like I am, you would want to eat THE fruit in every possible way. In it's raw stage, I like to make it into a spectacular chutney or a tasty mouth puckering sour-spicy pickle and last but not the very least Panha. 

In school, many of you reading this part will nod in agreement, we had this bhaiyya with his bushel full of  raw mango, berries , starfruit, tamarind and a plastic bag full of cayenne and salt. As per our order, he'd cut the starfruit or raw mango in wedges and sprinkle the cayenne-salt over it and hand it to us thru the school gates in to our eager hands! 

Mouths watering , we would enjoy these treats sitting on the steps of the school or perhaps under the tree. 

The ripe mango can be pureed and added into shrikhand to make Amrakhand which is ambrosia with a puffy poori! Or just cut wedges of the ripe Alphonso mango and eat them, just as, pure heaven!  

The one way my mother could shove milk down my throat was making Mango milkshake, bung mango pieces and a cup of cold milk in the blender, give it a whizz, pour into a tall grass and drink up. It was the only time I did not say No to drinking milk! 

Moving on to what I have for you today, is the famous Mango Lassi ! Nobody doesn't like love mango Lassi! 

Whoever thought of combining yogurt and mango was brilliant! 

There is no recipe folks, just a matter of absently putting things into the blender and blending, taste, adjust sweetness to your liking, give it a whizz if you make changes and then just pour yourself a tall glass of bliss, sit in your favorite chair or where you like and sip! 

For those who still need guidelines, here is what you do,

Pick a ripe and big mango. Alphonso, being the BEST variety, but here I make do with Atulfo variety. 

The best fruit is a big plump mango, with a deep rich, mango-ey color ( sorry, how else can I describe it!?!)

Give it a good sniff, the heady aroma of mango should waft, that's it! That's the fruit you want!

Alternatively, you can use canned mango pulp, use about 6 oz when making  this lassi.

Choose the yogurt. It MUST be Plain. 

You don't want sour yogurt.

Low fat, no fat yogurt is okay. But, Plain.

You need 1/2 cup of Yogurt

2-3 Ice cubes

2tsp sugar, optional, if the mango is really , really sweet, you won't need this ( adjust it to how sweet you want the lassi to be)

Peel and chop the mango, do not use the seed. Reserve some chopped mango pieces to garnish.

Place the mango, yogurt, ice cubes and sugar in the blender and blend until smooth.

This will make a thick, spoonable lassi, if you want., thin it out with some water. 

Do a taste test, if everything is just as you like it, pour into a tall glass, add the chopped mango pieces on top  and drink up! 

If you want some more sugar, add it, blend it and then pour it into a glass, enjoy! 

Optional: 

You can add a pinch of cardamom powder when blending.

You can add a few strands of Saffron to give the lassi another dimension (soak the strands in some warm water, for about 10 mins. and add when blending)

You can use Chopped almonds and pistachios to garnish the lassi.

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Tondli Bhaji (Ivy Gourd Stir- Fry) - As simple as it gets.

It really is, as simple as it gets. There are some vegetables (Ivy Gourd or Tondli/ Tendli) in this case, that are meant for simplicity.

All they need is a simple tempering (tadka) and basic spices, that are always present in an Indian pantry.

I like Ivy Gourd, it nice, it is not strong ('ugra' as we call it in Marathi, for those who do not know this word, try biting into a white radish, *blink..blink*, yes that), not that I am against radish, I love my Mooli Parathas, just giving you an example. 

I first liked the humble tondli when it was mixed and cooked with 'Lagnacha Masale Bhaat' the fragrant spices elevated the vegetable to a new height.

From there trying the simple stir fry my Mother made; was but a small step and she made it well! I am sure she smiled secretly to herself, watching me eating and enjoying the 'poli-bhaji' and praising her for making 'zabardast' bhaji.

I make this frequently. When we travel with M, a hotel kitchenette isn't exactly your best friend, with 2 lousy small burners, which take ages to cook anything, I find it easy to cook Ivy Gourd, just like Dudhi / bottle gourd or Farasbi / french beans bhaji. The common factor here being the limited list of ingredients

Plus- minus an ingredient , you will not mind, you might not even notice! 

Oh! and did I mention, you can eyeball the ingredients ( use your judgement, don't overdo anything) and still end up with a great dish ! That is a win-win for all.

One thing, when you are chopping the gourd, discard any that are yellowish/ orange or red on the inside, use gourds that have nice green and soft seeds. They are the best to cook with.

Here's what you need : 

2 Cups Ivy Gourd, chopped lengthwise ( cut off the ends and slice in half and then quarter, lengthwise, like shown in the picture)

1/2 Onion, chopped like the gourd
2 Tbsp Oil
1 Tsp each, Mustard seed and  Cumin seed
Pinch Asafetida
Few curry leaves
1 Tsp each, Cumin powder and Coriander Powder (Dhana-Jeera Powder)
Salt to taste
Walnut sized ball of Jaggery (gul) or 1 heaped tsp. Brown sugar
1 tsp Red Chili Powder ( adjust according to taste)
1/2 tsp Turmeric powder
1 tsp Goda Masala ( optional) - I have not used it.
1-2 Tbsp.Fresh Grated Coconut, to garnish ( I skipped this, the husband has a psychological allergy to coconut)



Heat oil in a wok / kadhai. Add the mustard seeds, after they pop, add the cumin seeds
The cumin seeds will sizzle, add in the asafetida and curry leaves
Add the onion, saute for 8-10 seconds ( don't time it, just stir it in and mix well) add the chopped tondli /ivy gourd, mix well so that the tempering coats the vegetable
Add the turmeric, red chili powder salt , mix, cover and cook on a medium flame.
After the tondli  is fork tender, add the jaggery, cumin-coriander powder and Goda Masala, if using
cover and cook for a few minutes more
Turn off the flame, add the Fresh grated / shredded coconut and mix well.
Serve with Roti/ phulkas.
I like my tondli along side rice as well, specially to liven up yogurt-rice.

Have a great weekend, Folks! 

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Summer Cooler: Kewra Sherbet : Screwpine Lemonade

On 3rd. April, the alarm on my phone went off, it was time to pick up Little S from school. As I started up the car, the first drops of rain hit the windshield, I smiled, I love rain! As I drove out into the street, the raindrops thudded loudly and within seconds there was a deluge. Free car wash, I giggled to myself. I reached school, the teachers were looking a bit tense as I picked up my Prince. I did not ask, I just waved  the customary 'bye and left. Little did I know what was in store for me! Within a minute or two  it clouded over, so much so that one might think it was 8 in the evening!  and how windy it was! We were at the railroad crossing and it was closed and there was a sea of cars in front of me, I was surprised, I've never seen a train at this odd hour...  and then, THWAP!  THUD! THUMP! I jumped out of my skin... got back just in time to see hail bouncing off my windshield.  

I parked on the side and sat out the terrible storm and drove back home, glad  that there was no damage! 

So, I thought to myself, 'this' is Spring in Dallas!  3 weeks down the line, I am relaxing in my air-conditioned living room, looking at the hot patio and wondering, do they call 'this' spring in Dallas? It's 95F outside.. heat : that does no good to man or beast. 

I hate the heat.

I try to do everything to beat it, air conditioning and a glass of chilled, refreshing 'Kewra/ Kewda Sherbet' are perfect for such horrid days. 

Source:The Indian Spice Kitchen

4 Cups Water

1 2/3 Cup Sugar

6 Tbsp Lemon juice

6 Tsp Kewra Essence

Heat Water and Sugar in a pan stirring until the sugar has dissolved

Remove from heat and cool slightly

Add lemon juice and kewra Essence

Cool completely and store in a glass bottle in the fridge

To serve, dilute the concentrate with some water and add crushed ice/ ice cubes

Enjoy!

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Bhinda Sambhariya (Gujarati Style Stuffed Okra)

Okra is my favorite vegetable. It surprises me, as almost everyone, when I say this because I am known for my picky habits where many food items are concerned. 


The humble okra however, to me, tastes good in all forms. The only issue I have with it is, you start out with a lot of okra and after cooking it shrinks to half the quantity! What a loss! One way I make it often is okra smothered in coconut or another is the 'upvaas' or the fasting version, which is a peanut based curry version. But the stuffed version, I believe takes it to the next level! Stuffing does that to most things, doesn't it? Take for example the everyday humble Roti (Indian flat bread) and the big fat potato, match the two, add some spices and viola!you have Aloo Paratha! or, or... take Paav ( bread / burger buns) and use this recipe to transform it into one of Mumbai's favorite street food! See what I mean?


The same theory applies to okra, now there are so many combinations of stuffed okra, what appealed to me about the recipe I am going to present, is the simple list of ingredients and  how well balanced they are to create a harmony in your mouth. The second reason why I zeroed down on this version, it has coconut, an ingredient I indulge in, when the hubby is away from home. he has a psychological allergy to coconut, and this recipe packs in a lot of that! 


Tarla Dalal works her magic with this stuffing and the slightly sweet taste, the natural one in coconut and the added sugar and with the heat coming from ginger and green chilies, cilantro lends flavor and lemon juice the tang! What's not to like?


Here's what you need, right from the Mistress of Gujarati food :



2 cups Okra / ladies finger (bhindi)
1/4 cup oil
1/2 tsp Asafetida (hing)

For the filling

6 tbsp Grated Coconut (fresh or frozen)

6 tbsp chopped Cilantro(dhania)

3 tsp sugar

1 tsp Ginger-Green chilli paste

1 tsp Turmeric powder (haldi)

2 tsp Coriander-Cumin seeds (dhania-jeera) powder

1 tsp Garam masala

1 tbsp Sesame seeds (til)

2 tbsp lemon juice

2 tbsp oil - I skipped this

Salt to taste

Wash and cut the ladies finger into 50 mm. (2") pieces and slit lengthwise carefully, so that the segments do not separate. Or choose tender small Okra pods.

Fill each ladies finger with a little of the prepared filling and keep aside.

Heat the oil in a kadhai and add the asafetida. A cast iron skillet works well.

Add the stuffed ladies finger and mix well.

Cover and cook on a medium flame for 15 to 20 minutes or till the okra is cooked, while stirring occasionally.

Serve hot.

Note:
You can also add 2 tbsp of coarsely ground peanuts to the filling.

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Chana-Toor Daal Fry

Lisa once asked me if we cooked with Arhar ki daal everyday. I looked at her and while my ignorance buzzed in my mind, I confidently said, " no, we use toor daal". She nodded understandingly and said," oh ok". Many meals later we realized we were talking of the same legume! 

I grew up eating Aamti it was a 'necessity' at every meal, unless of course Mom made kadhi. Katachi Aamti was with Puran Poli and was made only on special occasions and many a times, we would buy PuranPoli from the stores.The idea of  anything else being used ( read:  chana daal, masoor daal or urad daal) was unbelievable! I did not even know the different names  the same daal went by! 

Blogging  and many cookbooks later, I love the idea of experimenting with new legumes and also combinations, which earlier were unknown.

I reserve all new experiments in the kitchen for when the hubby comes home over the weekend. It also helps to have just one more adult who can eat a bit more (really, I mean, a bit more) than my almost 4 year old! 

Daals are the main source of protein in my household. I know, that in itself is not much, but I still shy away from eating eggs (except in cakes... HAH! did you say?) and it looks like Little S is not too fond of eggs as well. Oh well, as he says and shrugs his shoulders! 

Like me, many of my friends are also vegetarians and legumes and pulses are the main source of protein in our everyday meals. I was talking to my friend Rucha, the other day and one of the things we talked about was adding some more protein sources to our kids meals and a variety, after all, one does get tired of the daily daal and rice! 

I flipped thru my 660 curries cook book, THE reliable source, for simple (and complex) and latched on to this particular recipe. It combines the goodness of Yellow Split Peas (Chana daal) and Pigeon Peas (Toor daal) cooked with onion and garlic. It is easy to make, even on a busy week  night. So, this recipe goes out to you, Rucha. Hope you and your family like this daal fry as much as we did.

Source: Raghavan Iyer's 660 Curries

Makes 4 cups

1/2 Cup Yellow Split Peas ( Chana Daal)

1/2 Cup  Pgeon Peas (Toor Daal)

1/4 Cup Ghee ( which is about 2.5 Tbsp)

1 tsp Black Mustard Seeds 

1 Medium sized Red Onion, cut in half lengthwise and thinly sliced

8 medium sized Garlic loves, peeled and finely chopped

2 fresh Green Chillies (Serrano or Thai, stem removed and chopped into1/4 inch  rounds (do not remove seeds)

2 tsp Salt or to taste

1 tsp Cumin, ground

1/2 tsp Fenugreek seeds, ground

1/2 tsp Turmeric powder

1 large Tomato, cored and cut into 1/2 inch cubes

2 Tbsp fresh Cilantro, finely chopped

Wash  the daals in 3-4 changes of water, clean thoroughly and pressure cook till soft ( 3 whistles). These can be cooked on the stove top as well, if you prefer that. Once the peas are cooked, I use my immersion blender and puree them to a smooth consistency. 

Heat Ghee in a pan over medium heat. 

Add the mustard seeds and let them pop

Add the chopped onion, garlic and chillies and stir-fry till the mixture is brown and smells pungent-sweet (2-3 mins)

Stir in the salt, cumin, fenugreek and turmeric and allow the spices to cook, about 30 seconds.

Add the chopped tomato, cilantro and 1/2 cup water. Simmer the sauce, uncovered, stirring occasionally, until the tomato has softened about 5 mins.

Add this to the cooked daal/ legumes and stir once or twice. simmer the curry, uncovered, over medium-low heat until the legumes are infused with the flavors, about 10 minutes. 

Serve with steaming hot rice.

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Keerai Masial (Tempered Spinach Puree)

Like most new Mom's, I worry myself silly over what goes into my nearly 4 year old's tummy. I try sneaking in things, I know, he will not eat if presented to him on a silver platter, these are the things every Mommy knows are 'good' for her baby. I get so mad that I have to put junk in his lunch box, just so he'll eat and not go hungry in school and later curse myself for being a weakling and letting him have his way with 'fun food'. 

So the meals he eats at home are ones which are sneaky 'good'. So sue me!  

Strange, how these things come back at ya. I can see where this will lead to in a few years when Little S is not so little and goes to school and demands his version of 'good food', like his Mommy did, years and years and years ago. I can see myself pulling at my graying hair, trying to  give my son a good ( my version) food and getting flippant answers, that I voiced, long ago. Oh!Aitch!

All these wicked thoughts of a childhood spent in wickedness is coming to get me, attack me and I run off to the stores and grab packs of Spinach, fresh Fenugreek leaves and anything I can , come home arms weighed down by all the greens and stuff feeling virtuous.

I turned to Chandra Padmanabhan's Dakshin for this simple and quick preparation. Works well on weekends when you do not want to slave over a stove or even on busy week nights when you want something quick before you flop into bed. Either way, you will go to bed feeling good about serving this iron rich Keerai Masial to your family!

You need:
1/2 Cup or  4 Tbsp split Green Gram daal (Moong beans, split and yellow in this case)
1 Cup Water
2 bunches Spinach leaves (the original recipe calls for Amaranth leaves)
Salt to taste
For Tempering:
2 tsp Ghee
1 tsp. Mustard seeds
1 tsp cumin seeds
1 tsp Black Gram Daal  (urad daal) 
1 Red Chilli pepper halved
1/2 tsp Asafetida powder


Rinse the moong daal and cook it in the pressure cooker (2 whistles). The original recipe recommends cooking this daal on the stove top - that is not my cup of tea, I am not that patient. Do not drain any excess water.


Wash thoroughly and finely chop the Spinach (or Amaranth) . Lightly boil or steam, taking care that the leaves do not lose their color. Blend to a puree. Set aside


Add salt to the cooked daal. mix well and reheat.


Heat the ghee in a heavy frying pan. Add the mustard seeds, cumin seeds, urad daal, halved red chilli and asafetida powder.
When the mustard splutters, add the tempering to the mashed  greens, mix with the cooked lentils and heat through  gently.
Serve hot with rice.

Peace out and enjoy the weekend, folks!

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Eating healthy with Bean Burgers and Quinoa Nuggets.

As a child, I loved dogs and cats, well, cats came in second. Dogs ruled. 

I picked up strays and caused mayhem on the home front on regular basis. I lived in a big community of corporate apartments and many people ( lucky people) had dogs, I'd befriend them all and  offer to take their dogs for walks. The owners liked this arrangement and for the space of a few minutes, I liked to pretend  that they were my dogs! 

I've been bitten by dogs, twice. This was enough to scare the living daylights out of my Mother, who by the way, is terrified of dogs big, small or tiny. I'll tell you her story some other time! 

Now, the other day, I was coming home after dropping little S off to school and just as I was climbing the steps, a small furry little dog rushed out of nowhere, yapping. It just stood in front of me and yapped, barring tiny, sharp teeth. 

I froze.
Why? Why? I kept asking myself. The dog's Mommy came  and wiggled her (human) brows at him and waggled her finger and commanded him and the ball of fur trotted back, meekly. And I tottered home, sat down to think and from the haze emerged an answer... 
I could not risk anything, even a nip, who would take care of me? My boy? Home? Cooking? cleaning? And worst, shots? The needle scared the daylights out of me, I closed my eyes, opened them and was glad I froze. 
Later, I got to thinking, why can I not take good care of me? I mean, real care, as in care that does not make me quake when I have to go for my annual physical at the Doctors. 


Step one, good food (yes!yes! it has to start with food). And I set off on a quest. 
I remembered days when I HAD to eat a ton of protein and little else, why did I just give up on that? And so I  got searching and found something I really liked.


I made patties, again. I like patties. This time I found a variation I liked and pounced on it.  Take a look.

Adapted from : One Perfect Bite 

Ingredients: My variations are in bold

2 cups cooked Garbanzo beans, rinsed and drained if canned (I used Black Eyed Peas/ Lobhia/ chawli)

1-1/2 pounds sweet onions, thinly sliced ( I used regular red onions)

2 tablespoons coconut oil, divided use (Canola Oil)
1/2 cup gluten free breadcrumbs (used regular bread crumbs, reduced quantity to 1/4 cup)
6 cloves garlic, minced
2 tablespoons fresh cilantro, minced
1 tablespoon fresh rosemary, minced
2 tablespoons tahini
2 tablespoons lime juice
1 teaspoon kosher or sea salt
Black pepper to taste (used red chili powder)


Directions:


 Heat 1 tablespoon coconut oil in a large pan and saute onions until they are soft and begin to caramelize. Season with sea salt and pepper to taste. Place caramelized onions in a large mixing bowl and set aside.


Place beans in a blender or food processor and mix until smooth. Add bean mixture to bowl containing onions.


Add all remaining ingredients and combine thoroughly. Form into patties. (I used a third cup measure to make 6 patties.)


Heat remaining coconut oil in pan and cook burgers until done, flipping once. (I cooked mine over medium heat, 5 minutes per side.) Serve with avocado slices and sprouts. Yield; 6 servings.

Continuing this theme, I had Quinoa on hand. I wanted to make something super tasty and appealing with that. 

My hunt landed me on Spices and Aroma, the  stunning pictures  had me hooked. I HAD to make these!

My variations in bold
Ingredients

1/2 cup organic Quinoa

1/4 cup yellow split peas (toor daal)

1/4 cup Bengal gram dhal (channa daal)

5 dry red chillies (more if you want)

3 garlic cloves

1 teaspoon asafoetida

1/2 cup cilantro -chopped

1 cup onions - finely chopped

1 tablespoon garam masala

Salt to taste - about 1 or 2 teaspoon

5 cups water - to soak the grains and lentils

1 teaspoon oil to grease

Idly plates

Directions

Soak quinoa, lentils, garlic and dry red chilly in a bowl with water covering them all. Let it soak for 3-4 hours.

Drain water and grind them to a coarse paste in a food processor. Don't add any excess water. May be add 1 or 2 tablespoon of water if needed.

Add asafoetida, onions, cilantro, garam masala and salt. Mix with hand. 
I cooked the onions  and then added them to the mixture. 
I used Rajwadi  Garam masala.

Grease the idly plates with little oil (less than 1 teaspoon for the entire plate). I used mini idly plates and steamed them in a pressure cooker without whistle for 15 minutes.

For those of you who don't have a idly maker,I would suggest greasing a ramekin with oil and steaming them in a large cooking pot with water. Key is to have a bowl (preferably inverted) so you can place your ramekin on top. You don't want the water to touch your cake mixture. The inverted bowl would serve as a platform and you could cover the vessel and steam cook them for 15 minutes. 

Turn off the flame and let it settle down before you remove. 


I used the counter top oven and baked the nuggets at 350 for about 10-12 mins until they were crisp on the outside and soft inside.

Vijitha, the blog owner of the recipe has a fantastic yogurt dip to accompany these nuggets, please head over there to check it out. 






Thank You, Mary & Vijitha for the fantastic recipes and making healthy eating easier!

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