June 30, 2015

Methi Gajar ki Sabzi

I love including stir fries as a part of my meal, Simple Stir fries that bring out the flavor of the vegetables used rather than masking the entire dish with heavy use of spices.

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This Carrot & Methi Leaves stir fry is as simple as it gets, As the name suggests, It is packed with the goodness of carrots & fenugreek leaves. It has just a bit of heat from a couple of green chilies used & a hit of flavor from Garam Masala. Its that simple yet a very lovely dish.

Eat this with Phulkas or parathas or have it alongside Dal Chawal or Rice & Rasam. You can even stuff this in your sandwiches or make Kathi Rolls. Either ways, you are going to love this one

Methi Gajar Ingredients

How to:

Wash & peel the carrots. Thinly slice the carrots lengthwise & set aside. I used a Vegetable Slicer to do this. Pick & wash methi leaves. Drain all the water & pat them dry using a kitchen towel.

In a heavy bottom pan, Heat cooking oil. once hot enough, splutter cumin seeds. Add chopped green chilies along with diced carrots. Add some salt & mix well. Let it cook gently for about a couple of minutes. 

Add chopped methi leaves & give it a good mix. Saute for a couple of minutes more. Add the Garam Masala next. sprinkle very little water & close the lid. Allow it to cook on low flame for another 3 - 4 mimutes more. Saute in between so that the bottom does not get burnt. The carrots should be well cooked yet should retain its firmness, 

Check for salt & give it one final stir before turning off the heat. 


June 25, 2015

No Coconut Tomato Chutney


There is always a good stock of coconut at home & if cooking South Indian food which is almost every single day :-) we never ever cook without Coconuts and making a Chutney without using a good amount of Coconut is probably unheard of in our household. 

But, Unlike my other family members, I can survive without coconut & sometimes I skip adding coconut because I am lazy to grate them

No Coconut Tomato Chutney

So I once attempted making a coconut less (what's that ?? )  chutney & the results were pretty good. 

You Will Need:

  • 2 Big Ripe Tomatoes
  • 1 big Onion
  • 5 Dry red chilies - I used Byadagi variety
  • 2 tbsp Chana Dal
  • 1 tsp Urad Dal
  • A pinch of asafoetida
  • 2 cloves of Garlic (optional)
  • Salt as per taste
  • 2 tsp cooking oil
  • 1 tsp mustard seeds
  • Fresh coriander for garnish

How To:

Roughly chop the onion & tomatoes & set aside. In a large bottomed pan, heat a tsp of oil. Add the onions, Garlic & tomatoes & saute for about 5 - 7  minutes until it is well cooked & soft. Set aside for it to cool slightly.

In a smaller pan, heat about 1/2 a tsp of oil. Roast Chana Dal, Urad Dal & Red chilies. Roast on low flame until the dals turn slightly golden & aromatic. Transfer this to a mixie jar & grind into a powder. Add the cooked onion & tomatoes & add some salt. Grind into a smooth paste without adding any water. Transfer into a bowl

Heat the remaining oil & splutter mustard seeds & asafoetida. Pour over the chutney & mix well. Add some chopped coriander & serve with Idlis/dosas or Upma

If you are a coconut lover like my family, I would say that you are definitely going to miss the flavor of coconut in it. Otherwise it tastes pretty good. I also like to use this as a spread on a slice of crisp toast


June 15, 2015

Mung Sprouts & Pomegranate Kosambari


Kosambari is a fresh Raw Salad served as a part of the Traditional Kannada Meal. It is usually made using soaked & drained Mung or Chana Dal with fresh diced cucumbers or grated carrots with a generous dose of fresh coconut.  A meal served on a plantain leaf during weddings/festival or other auspicious occasions will always consist of 2 types of Kosambari, 2 types of Vegetable stir fries along with other yummy goodies. 

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Kosambari is also made using Mung Sprouts, Roasted Grounds & even Sweet Corn. This Mung Sprouts Kosambari has just 4 ingredients & is very easy to put together. I make Kosambari quite often for its high protein content. If you are a health freak & want options for a high protein vegetarian meal, this makes a great option. 

Mung Sprouts Kosambari Ingredients

How To:

In a wide bowl, add all the ingredients in the list. Give it a good mix & serve. I sometimes add a Tadka/Tempering of mustard seeds & curry leaves. Its optional though.

I sometimes replace Pomegranate with grated carrots or boiled Sweet corn kernels.

You can use store bought Sprouts or make them at home. To make Sprouts at home, do follow This Post for detailed instructions.

It makes a great evening snack for kids. Not too heavy on the stomach but nutritious enough to keep them going till dinner time 

June 10, 2015

How to Sprout Mung Beans


Making Sprouts at home is not such a big deal but it does require a bit of planning. But it certainly is better than picking up a packet of sprouts off the shelf in the supermarket. If you look at it, store bought sprouts are quite expensive also why buy when making it at home is so easy peasy :)

I do admit that I have picked up sprouts from stores more often than not, but off late I have been making them at home. Of all the legumes, Mung Beans takes the least time to sprout & can be eaten raw, while others like Chickpeas or black eyed peas sprouts do require steaming

  Sprouts Kosambari

How To:

Clean about half a cup of Mung Beans in several changes of water. Soak the Beans in plenty of water. Once the beans are soaked, they double in size so make sure you use plenty of water. Set aside for about 7-8 hours or overnight. Drain all the water & transfer the beans into a vessel. I use a perforated steel container that looks like a colander. Close the lid & set aside in a corner of your kitchen or in a nice warm place & keep it undisturbed for about 15-18 hrs or until the beans have fully sprouted. You can also use a colander or tie the beans in a  muslin cloth to make sprouts 

It takes anything between 15 to 20 hours to sprout fully, depending on the weather. It takes lesser time during the warmer months & during winter, it may even take 24 hours 

To to make sprouting a wee bit faster during winter, heat the oven for a couple of minutes until its slightly warm. turn it off & place the container in the oven. Make sure you don't turn on the oven by mistake :)
Once the sprouting is done, store them in an airtight container in the fridge.  Follow a similar method to sprout other beans too but it may take longer to sprout 

Sprouts

I make sprouts once a week & store it in an airtight container & use as an when required. I use them in Salads, stir fries, soups & I simply eat a handful when I feel hungry. 


We make a very simple Raw Salad called Kosambari that uses Mung Sprouts along with Pomegranate & fresh Coconut. Very Simple but very tasty & packed with nutrition.
That's coming on the blog next .. 


June 3, 2015

Masala Buttermilk

I have very low tolerance for heat & thankfully this summer has not been very hot here. The rains have been making an appearance every now & then much to our delight. The last couple of days have been very warm here. The sun is at its peak in the afternoons & even a small trip to the grocery store has been a sweaty affair

Masala Buttermilk Collage

During Summer, I usually make a large batch of Spiced Buttermilk & chill it in the fridge. It is usually my post lunch & post dinner drink. Or when guests drop by, they are more than happy when a glass of chill buttermilk is offered


Spiced Buttermilk Collage


How To:


In a large vessel, add 1 part water & 1 part yogurt. Mix well with a whisk & set aside. You can also blend it in a blender for about 30 seconds.

In a mortar & pestle, coarsely grind the green chilies, curry leaves, ginger & cumin. Add it to buttermilk along with some salt & a bit of asafoetida, Let it rest for about 10 minutes or longer. Strain & pour into glasses.

Before serving, sprinkle a pinch of chaat & garish with fresh chopped coriander

Masala Buttermilk

You can also grind the Masala into a paste instead of pounding it in a mortar & pestle but I prefer the previous method & the ground paste changes the  buttermilk into a greenish hue & I prefer White looking buttermilk :)  So much better than reaching out for a bottle of Cola .. Try it !!

May 28, 2015

Tomato Rice | Quick Cooking


One of the easiest go to dishes when one is short on time is Tomato rice. From making it with leftover rice to preparing it in a pressure cooker as a one pot meal,  We all have our own versions don't we?  I myself make many variations depending on the time. ingredients & the mood :)

When I am in an indulgent mood, I add a bit of coconut milk to add richness to the dish along with some bell peppers for that extra bite. When there is leftover rice, it is usually converted into a quick Tawa Tomato Pulao. This Pressure cooker method is the quickest in my opinion. Dump everything in the cooker & Tada its done !! No wonder it makes a great lunchbox option & a quick saviour when guests arrive or when you have bare minimum veggies in the fridge 


Tomato Rice 

You Will Need:

  • 1 cup Rice - Preferably Basmati
  • 1 big onion - thinly sliced lengthwise
  • 2-3 large ripe tomatoes
  • 1/2 cup green peas - fresh/frozen
  • 1 tsp ginger garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kitchen King Masala
  • Salt as per taste
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp Saunf
  • 2 green chillies - slit lengthwise
  • 1 bay leaf
  • Salt as per taste
  • 1 tsp desi ghee
  • 2 tsp cooking oil

How To:

Clean Basmati Rice in several changes of water. Drain & set aside for 15 minutes. Roughly chop tomatoes & blend them into a puree

In a pressure cooker, Heat Ghee & Oil. Once its hot enough, splutter cumin, saunf & coriander seeds. Add Bay leaf, green chilies & ginger garlic paste. saute for about 20 seconds. Add in the onions & cook till it is slightly pink. 

Now add the tomato puree, Red chilli powder, Garam Masala, kitchen king masala & turmeric powder. Give it a good mix. Add green peas & 1 1/4 cups of water. check for salt & give it a good stir. when it comes to a boil, Close the lid & allow it to pressure cook for 1 whistle

Once the pressure releases, allow it to cool down a bit, Fluff with a fork & transfer into a serving bowl. Garnish with freshly chopped coriander. Serve warm with a raita of your choice. 

NOTE:

If you plan to use store bought tomato puree, you will onlu need about 100 ml of puree as store bought purees are very thick & tart. 

You can also add 1/4th cup of thick coconut milk for a rich tasting Tomato Rice 

May 21, 2015

Ragi Ambli | Finger Millet Malt

Ragi also known as Nachni or Finger Millet is one of the most staple & common grains in Karnataka  It is a nutrition powerhouse. Besides being Gluten Free, it is a very rich source of calcium.

Now that half the world is going crazy over Millets, This humble grain is back in spotlight. One of the most common ways of consuming Ragi is in the form of  a cooked dumpling called Ragi Mudde and is eaten with a lentil based gravy

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Another favorite way of consuming Ragi is a buttermilk based drink called Ambli. It has a thin porridge like consistency & is flavored using a hint of green chilli (opional ) and onion. It makes a very filling drink & can be had for breakfast if you are short on time & yes, It is very Healthy

Ragi Ambli Ingredients


How To:

Mix 1 tbsp of Ragi Flour in about 1/4 cup of water. Whisk well to form a smooth paste without any lumps. Roughly chop the onion & blend it into a paste & add it to the ragi flour mixture In a saucepan, cook this paste on low flame for about 2 mins till it gets cooked. keep stirring at regular intervals.

Once done, turn of the heat & allow it to cool. In a blender, blend together the cooked Ragi mixture & Buttermilk together along with some salt.

In a small pan, heat Ghee, splutter mustard & cumin seeds along with curry leaves. Add it to the drink Pour the drink into tall glasses and Garnish with finely chopped coriander


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You can also add half a green chili while grinding the onion but I usually give it a skip. 1 glass of this in the morning, I am good to go. You can also have this as a post workout drink. I even have this for dinner sometimes when I feel too lazy to cook a meal for myself

There is also a sweeter version of this usually made with milk which I will be posting in sometime. Meanwhile, enjoy this one !!