Healthy and Soft Cornmeal Idlis

Winter is almost here. Corn is one of the crops grown abundantly in Canada. There are so many ways to eat corn. Chips, grilled, steamed, popped etc. Corn is a very versatile crop used in various ways like tortillas, rotis, parathas, snacks like burgers, cutlets etc. Here is a innovative version to eat corn, steamed in the form of idlis. This super soft packets of corn meal is packed with lot of nutrients. Corn gives heat to the body essential during winter months. Try this soft corn idlis with your choice of Chutney.

Ingredients:

Corn meal - 2 cups
Oil - 2 tablespoons
Chana dal - 1 tea spoon
Urad dal - 1 tea spoon
Curry leaves - 1 sprig (Chopped fine)
Plain Yogurt (preferably sour)- 1 to 1 1/2 cups
Black mustard seeds - 1/2 tea spoon
Soda bicarbonate - 1/2 tsp
Asofoetida - 1 pinch
Salt to taste
Chopped Fresh coriander leaves -1 tablespoon
Green chilli peppers - 2-3 (Finely chopped)
Fresh ginger (Grated) - 1/2 inch piece

Method:

1. Heat the oil in a pan and add Mustard seeds. After the seeds splutter, add channa dal, urad dal, asofoetida, green chillies, curry leaves and ginger. Fry until the dals turn golden brown in colour
2. Add the corn meal and fry on a low flame for about 3-4 minutes until all the oil is absorbed by the cornmeal. Set aside to cool.
3. After the mixture is cool enough to handle, add yogurt, coriander leaves and salt and mix it well until you get a cake batter/idli batter consistency (It should not be too watery or too thick. Add little water if you find it too thick.
4. Heat water in a thick vessel or a pressure cooker until bubbly. Grease the idli moulds with a little oil.
5. Now, add the soda bicarbonate to the batter and mix gently. (Do not whisk too much after adding soda)
6. Pour the batter into the idli moulds and steam them for about 15 minutes on high flame or until a knife inserted in the centre comes out clean.
7. Turn off heat and cool the moulds. To unmould the idlis, run a kitchen knife along the edge and turn them upside down.
8. Serve with your choice of chutney.

Note: If using Pressure cooker to steam idlis, do not put the whistle on the lid of the pressure cooker.

Variation: Vegetable corn idlis:
Add grated carrots, green peas or chopped green beans to the batter and follow the same procedure above.

Creamy primavera - Indian style

I was watching the Food food channel recently where there was this Indian twist on an Italian pasta. I tried this and it is amazingly creamy. I did not have linguini but penne pasta is equally good as the sauce seeps into the ridges of the cooked pasta, making it delicious. Every bit is tasty. Try it and feel free to send me your comments.






Ingredients:

2 cups of pasta (preferably linguini, spaghetti or any long pasta)
2 large tomatoes
1 medium onion
2-3 cloves of garlic
1 inch piece ginger
3-4 green chilli peppers
1/4 cup cream
1 table spoon mustard
2 tablespoons pesto
Salt and pepper to taste
Parmesan cheese - 2 tablespoons (or as required)
Olive oil
Fresh basil leaves - a few

Vegetables for pasta:
4 button mushroom - sliced (or use a combination of shitake, button, cremini)
A hand full of corn (fresh or frozen)
1/2 zucchini - cubed
1/2 Green pepper (or combination of coloured peppers) - Julienned (cut lengthwise)
1/2 cup Carrot and green beans (cut lengthwise)

Method:

1. Blanch the tomatoes in boiling water, peel them and puree the tomatoes
2. Cook pasta until al dente in salted water, drain and set aside
3. In the same pasta water parboil the green beans, carrots and corn. Drain and set aside and save the water.
4. In a mini chopper, chop finely, onions, green chilli peppers, garlic and ginger
5. Heat olive oil and add the chopped onion ginger garlic and chilli pepper and fry until onions are soft
6. Add salt and pepper and fry for a minute
7. Add the parboiled vegetables,mushrooms,zucchini, tomato puree, salt (if required)and cook until slightly thickened.
8. Add pasta, pesto, mustard and mix well. Add pasta water if it is too thick.
9. Add chopped fresh basil leaves, cheese and switch off heat.
10. Add cream and quickly mix well. Top it with parmesan cheese and serve this creamy pasta while still hot.

Note: The sauce can be done ahead and can be frozen for future use. Just omit the vegetables, prepare only the sauce and add vegetables accordingly.
If required, 1/2 tsp of red chilli flakes can be added to the sauce to bring in extra heat.

Minty Potato Rice

This is one super simple rice variety. I had it in one of my friend's get together recently. I made it with only potatoes. But choice of any or mixed vegetable combination can be used to make this. This can be served as is or with a cooling raita.



Ingredients:
1 big bunch of mint leaves (about 2 cups)
1 cup of coriander leaves/cilantro leaves
5-6 greeen chilli peppers (or more according to taste)
1 inch piece fresh ginger
2 potatoes
2 cups rice ( any rice, long grain or basmati)
Salt to taste
Lemon juice, if needed

For the seasoning:
2 tablespoons of oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 tsp channa dal(red gram)
1 tsp urad dal (black gram)
1 pinch of asofetida
1 sprig of curry leaves
1 inch piece of cinnamon
2 bay leaves
a hand full of roasted cashews (optional)

Method:
1. Soak rice in 4 cups of water for about 15 mins (for every cup of rice, add 2 cups of water)
2. Cook rice until every grain is seperate, fluff with a fork and cool it completely and set aside.
3. Boil potatoes, peel and cube into medium sized pieces
4. Grind together mint leaves, coriander leaves, green chilli peppers and ginger to a fine paste.
5. Heat oil and add mustard seeds and cumin seeds. After they start to crackle, add channa dal, urad dal and curry leaves. Fry until they change colour to reddish brown
6. Add bay leaves and cinnamon and fry for about 1/2 minute
7. Add the ground mint mixture and fry until the moisture evaporates
8. Now add the boiled potato pieces and salt adn saute until the potato pieces are coated well with the mixture
9. Now add cooled rice and mix well until every grain of rice is coated well and the rice is heated through
10. Turn off heat and if needed add lemon juice and mix well
11. Garnish with roasted cashewnuts and serve hot.

Note: I have used Basmati rice. Omit step 1 if using any other rice. Just cook the rice until every grain is seperate.
Choice of any vegetable, or a combination of different vegetables such as peas, green beans, cauliflower and carrots can also be used to make this rice.

Cauliflower/Broccoli Paratha

This post is inspired by all those who hate Broccoli or cauliflower. And also sometimes, when you feel bored to eat the same curries or steamed veggies this is a great idea to incorporate into your rotis. That's right! Stuffed rotis. They are called Parathas. Parathas or paranthas are available in different varieties such as cauliflower, broccoli, potatoes, peas, and for meat lovers, there is ground meat or kheema parathas. But I will stick to the veggie version. Mommies, this is one way of sneaking in veggies in your child's meal. well, first things first.. Lets find out how we can make this one.

Ingredients for the stuffing:

1 small cauliflower or about 1 1/2 cups of chopped cauliflower florets
2 green chillies - finely chopped (can be omitted for a non spicy version)
1/4 tsp turmeric powder
1 inch piece fresh ginger
1 tablespoon chopped fresh coriander leaves
1/2 tsp chilli powder (can be omitted if making it non spicy)
1/2 tsp roasted cumin powder
1 tsp coriander seeds
1/2 tsp peppercorns
1 tsp dried pomogranate seeds ( optional)
1 tsp oil and oil or ghee to fry
Salt to taste

Ingredients for making rotis:

2 cups whole wheat flour and some more for dusting
salt to taste
1 tablespoon oil
1/2 tsp carom seeds (optional)

Method:
1. Mix the whole wheat flour along with salt, oil and carom seeds and knead it well to form a soft dough. Cover with a lid and allow it to rest.
2. In a chopper or food processor, chop the cauliflower,ginger and green chillies very fine.
3. Dry roast coriander seeds, peppercorns and the pomogranate seeds (if using) until fragrant and peppercorns pop. Coarse grind this in a spice grinder and set aside to cool. Alternatively use a mortar and pestle and pound to a coarse powder.
4. Heat 1 tsp oil in a frying pan and add tha cauliflower, ginger and chillies that were chopped. Fry over medium heat until this mixture is soft, about 2 minutes. (Remember this should not be browned; but just sweating the vegetables which will help in the stuffing process)
5. Now add salt, the chilli powder, roasted cumin powder and the coarsely ground mixture (step 3) and fry for about 1 minute until well combined.Set aside to cool completely
6. After this is cool, add the chopped fresh coriander leaves and mix well.

How to proceed:
1. Divide the roti flour into large lemon sized balls.
2. Roll each ball into a small circle, dusting with extra flour if necessary.
3. Fill in about a tablespoon or more of the stuffing and seal the edges carefully.
4. Flatten it and roll it again carefully taking care that the stuffing does not ooze out of the roti. Repeat the same with other ones as well.
5. Cook this on a griddle with oil or ghee (clarified butter) on both sides until light brown spots appear.
6. Serve hot with thick plain yogurt and pickle.

Variations: Same method applies if using broccoli or Diakon radish
2. For potato, peas stuffing, boil and mash the potato or peas, and proceed. Omit step # 4 under "Method". Add all the dry spices and proceed as stated above..

Spicy quinoa and bean burger

I had heard rave reviews on the Black bean burger from Chili's. Recently we had been to Chicago and there is a Chili's at O'Hare airport. I could not eat there, but I heard reviews from my brother that there is no burger as tasty as the Chili's Black bean burger and I wanted to try making it. Now, I have added some healthy ingredients like quinoa. But this is optional. This burger can be completely made out of beans too and this is one burger that is moist, tasty and very filling and can challenge any meat lover. The toppings include luscious guacamole, caramalized onions, grilled peppers and juicy tomato slices.

Ingredients:
2 cups Kidney beans (or any bean such as garbanzo, or black beans) - cooked
(if using can, use one large can of beans, drain the beans and rinse it thoroughly)
1/4 cup quinoa
1/2 yellow pepper - chopped fine
2 cloves garlic - chopped fine
1 medium onion - chopped fine
2 table spoons cilantro - chopped
1 fresh red chilli - minced fine (this is to add heat; can be omitted if not making spicy)
1 tsp smoked paprika
1 tsp cumin powder
salt and pepper to taste
1 cup bread crumbs
olive oil
Whole wheat burger buns

Toppings:
Red onions, thinly sliced
Yellow peppers - Cut into batons
Guacamole (Recipe below)
Tomato slice

For the toppings:
1. Heat 1 tsp oil in a pan (Use cast iron pan for maximum results)Saute thinly sliced red onions. Add a pinch of salt and pepper and saute until the onions are brown in colour. Remove onto a plate
2. In the same pan, saute the yellow peppers until glazed. Do not over cook. They just have to be coated with a little oil left over on the pan.


To make burgers:
1. Add 1/2 cup water to quinoa and bring it to a rapid boil. Cover and simmer for 15 mins until all the water is absorbed. Fluff with a fork and set side to cool.
2. In a pan, heat 1 tsp oil, add chopped garlic, chopped fresh red chilli, chopped onion and saute until soft and pink. Switch off the heat and then add the chopped yellow peppers. Mix all and saute for about a minute.
3. Mash the beans coarsely with a fork or a potato masher. If using a food processor, pulse until coarsely ground and remove onto a mixing bowl.
4. Add the sauteed red onions, chilli, peppers and garlic mixture and mix well
5. To this add the cooked quinoa, breadcrumbs, salt and pepper to taste, smoked paprika,cumin and chopped cilantro and mix well.
6. Shape into patties and shallow fry on a griddle or bake at 350 F until browned on the edges.

How to proceed:

1. Butter the bun slices and slightly toast on a grill
2. Spread some guacamole on both slices
3. Arrange some lettuce/mixed greens and then place the patty.
4. Place a generous amount of guacamole on the burger and spread evenly
5. Top it with caramalized onions, grilled peppers and a slice of tomato
6. Seal it with the other half of the bun and enjoy!

To make Guacamole

1 ripe avacado
1 shallot - minced fine
1 clove garlic - minced fine
1 table spoon lime/lemon juice
1 cherry tomato - chopped
1/2 tsp red chilli powder
1 tsp jalepeno pepper or fresh green chilli pepper, minced for some extra heat
Salt and pepper to taste
1 tsp chopped cilantro

Remove pit from avacado and scoop out the pulp into a bowl. Mash it with a fork. Add the other ingredients and mix well.

Apple Rabdi

Ingredients:
Apples - 2 large (Peeled, cored and grated or diced fine)
Condensed milk - 1 tin (200 ml)
Ghee (clarified butter) - 1 tablespoon
Ground Cardamom - 1 tea spoon
Pistachios/ Almond Slivers - 1/3 cup (chopped)

Method: 1. In a heavy pan, heat the ghee and cook apples until soft and the colour slightly changes and set aside to cool.
2. Add condensed milk, cardamom and mix well.
3. Blend the mixture to required texture. Add milk or water if it is too thick.
4. Add nuts and serve chilled

Note: Do not reheat after adding condensed milk. Cool the apple completely before added milk/ condensed milk. Otherwise, it will curdle.
A pinch of nutmeg or cinnamon can also be added instead of cardamom as per taste.

Healthy Oats and Semolina Utthapam

Utthappam is a savoury version of a pancake very traditional to Southern India. In India, there are a variety of pancakes served with different toppings, but mostly all are savoury dishes unlike in western countries, we come across mostly the sweeter version. Also, it is most common to make pancakes with all purpose flour and eggs. This one that I am posting today does not have either all purpose flour or eggs. This has oats!! Yes, it is surprising that a boring ingredient like oats can also be transformed into a delicious wholesome meal that you can ever imagine. So, lets begin.

To make this, you will need:

1 cup Oats
1/2 cup Semolina (This is also called Rava or Sooji in India, or cream of wheat)
1 cup Yogurt
1 tsp cumin seeds
1 pinch baking soda
1 medium onion - chopped fine
1" piece ginger - finely chopped
2 tsps Chopped fresh Coriander leaves
1/4 cup green pepper chopped (coloured peppers can also be added for extra colour)
1 tsp red chilli powder (or according to taste; can omit if not eating spicy)
1-2 green chillies - chopped (this is also optional)
2-3 spring onions - sliced
1 pinch of asofoetida
water if needed to mix
Salt to taste
oil to fry

Method: Grind the oatmeal, asofoetida and the semolina in a coffee grinder or a blender and transfer into a bowl
2. To this add salt, yogurt, onions, peppers, spring onions, ginger,chopped coriander leaves green chillies and red chilli powder (if using) salt and water to make a batter of flowing consistency
3. Heat a non stick griddle and spread some oil using a paper towel.
4. With a ladle, pour the batter and spread lightly. Drizzle some oil around and cover with a lid
5. Cook on both sides until golden brown and crisp
6. Serve hot with your favourite chutney or a dollop of butter.

Quick Eggless Microwave Chocolate cake

This very moist cake is ready in 5 minutes!! Yes, and that too this can be done using a microwave in a jiffy. If you have all the ingredients ready, the total cooking time is only 5 minutes and this does not require a lot of fancy ingredients.

Ingredients:

1 1/2 cups All purpose flour
1 cup milk (at room temperature)
1 cup sugar
3 tbsps cocoa powder
3 tbsps oil
1/2 tsp baking powder
1/4 tsp baking soda
1 tbsp lemon juice
1/2 tsp vanilla essence
1 tsp orange rind (optional)

Method:
1. Grease a mocrowave safe bowl with oil and line the bottom with wax paper
2. Mix sugar and milk until sugar is completely dissolved
3. Sift the dry ingredients well and break lumps if there are any
4. Add this dry mixture to the milk and sugar mixture
5. Add vanilla essence and oil and mix well until a smooth mixture is obtained
6. Add orange rind (if using) and lemon juice and mix quickly and pour into the greased dish (Lemon juice will act with the baking soda to make the cake soft and fluffy)
7. Microwave for 5 minutes on HIGH power.
Note: that microwave temperatures vary and the cake is done only when a toothpick inserted in the centre of the cake comes out clean.
8. Cool on a rack for 5 minutes, release the sides and transfer to a serving dish. Serve either warm or cold

Serving suggestions: Serve warm with a scoop of vanilla icecream or decorate with your favourite icing.