Tomato Rice

I have been wanting to try this recipe after eating way back in the 90s when one of my colleagues used to bring it for lunch. I can still remember his mom used to make this delicious tomato rice or Tomato bhaath as he used to say. Spicy rice busting with a lot of flavor and I remember the taste even to this day. Very appealing when he used to open his lunch box. And to my surprise, my brother in law makes awesome tomato bhaath and I came to know recently about it. I am posting his version of Tomato rice. The mint added in this recipe gives a distinct flavor. Thanks B-I-L for sharing this recipe.
This recipe can be modified according to taste for spicyness and for those who dont eat garlic and/or onion and also can be made nut free.

Ingredients:

1 cup basmati rice
4 tomatoes
2 large onion sliced/chopped
1 cup fresh mint leaves
1 cup fresh coriander leaves
3-4 green chilli peppers (add more if you want more spicy)
2 cloves of garlic - chopped
1 inch piece ginger - chopped
salt to taste
Oil

For the tempering:
1 tsp cumin seeds
1/2 spoon black mustard seeds
1 table spoon oil
a few curry leaves
a few sprigs coriander leaves
8-10 Toasted cashews
1/4 spoon turmeric

Method:
1. Wash thoroughly and soak basmati rice in 2 cups of water and leave it for 30 mins
2. In a pan, add 2 table spoons of oil, and fry the garlic and ginger taking care they dont burn
3. Add 1 large chopped onion and fry until lightly browned
4. Add 2 chopped tomatoes and fry until soft
5. Add the green chillies, mint leaves and coriander leaves and fry until wilted
6. Set aside to cool and grind into a paste
7. Now in another pan, preferably a heavy pan or pressure cooker heat 2 tablespoons of oil. Add the mustard seeds, cumin seeds, curry leaves, and fry till they splutter.
8. Add the remaining chopped onion,fry until brown. Add remaining 2tomatoes and fry until they are soft. (if you are a garlic lover, a few cloves of garlic can be added at this point)Drain the basmati rice and add this to the oil and gently fry for a minute until the rice is coated with oil and the spices
9. Add the ground tomato paste and fry gently for 1 minute until rice gets coated.
10.Add salt, 2 cups of water, mix well and cook covered until rice is done. (If using cooker, cook till 1-2 whistles)
11.Cool a bit and fluff with a fork.
12.Serve garnished with toasted cashews and chopped coriander leaves along with a cup of cool yogurt or raita.

Note:

Generally basmathi needs 1:2 water. But some rice varieties vary. It needs practice to make fluffy basmati rice so measure the water as per the directions on the pack. Because the tomato paste we use here also has some moisture, adjust water accordingly.
While frying rice, be gentle as the rice may break. Use only a wooden spoon as metal spoons may be harsh on the rice grains.

Variations:

Any additional vegetable(s) such as mixed veggies, corn, beans or peas along with the rice,or even plain works fine.
Omit the garlic if you do not like the taste of garlic
Can be made nut free as well by omitting the cashews mentioned in this recipe.
If you want it to be more fragrant, you can also fry 1 bay leaf, a few cloves (2-3) 1 inch piece of cinnamon and a few pepper corns along with the cumin seeds. But make sure you remove these before serving.

Spicy Rajmah burgers aka Kidney bean burgers

Being a vegetarian, it is a bit challenging to match the protein in the diet when compared to meat lovers. Dieticians often advise us to include protein in every meal. So now, I include lots of beans such as chickpeas or kidney beans with every meal, whether it is in the form of salad, or hummus or even burgers.
I have posted bean and quinoa burger in my earlier post. This is also a similar one except that this is more filling, it retains its shape well unlike the quinoa burger that is a bit on the softer side. This is a full meal on its own with proteins and carbohydrates. The seasoning depends on individual taste. You can make it spicy according to your taste as well. The corn flour in the burger gives the crunchy texture. Note that this is not deep fried; as all the ingredients used to make it are pre-cooked. It is also a healthier version for health conscious people as you can get the right texture by shallow frying it on a griddle or a grill pan.











Ingredients:

For the burgers:

Kidney beans or Rajmah - 1 cup (Soaked over night and cooked until soft and drained)
Potato- 1 large, boiled and mashed
Corn flour - 2 table spoons
Bread crumbs - 1/2 cup
Green chillies - 2, Chopped fine
Red chilli powder - 1/2 tsp (This is optional, use it only if needed)
Cilantro/Coriander leaves - 2 tablespoons (Chopped fine)
Amchur powder - 2 tsp
Chaat masala - 1 tsp
Salt to taste
Oil for shallow frying (You can also use oil spray)

For serving:

Burger buns - 8 nos
1/4 cup mint and coriander chutney
1/4 cup garlic chutney
Salad leaves as required
Cucumber, onion, pickles and tomato slices
Cheese slice - Optional


Method:

1. Using either a food processor, or a potato masher, mash the beans until soft. (If there are a few unmashed pieces of beans, dont worry, that will add a crunch to the burger)
2. In a big bowl, add the mashed beans, mashed potato, all the dry powders, cilantro, green chillies, bread crumbs, corn flour and salt. Mix well to form a soft mixture. Check for seasoning and adjust if necessary.
3. Make about 8 small portions and roll them into small balls shaping like patties
4. Heat a griddle or a grill pan and add oil spray or 1 tablespoon of oil. Swirl the pan to coat all the edges
5. Fry these patties, turning both sides until they are crisp on the outside.
6. You can also grill these patties with a cheese slice until cheese melts slightly

Assembling the burgers:

1. Toast the buns with butter until lightly golden
2. Apply Mint and coriander chutney on one slice of the bun and garlic chutney on the other side
3. Arrange some lettuce and place one patty on it
4. Arrange Cucumber, onion, pickles and tomato slices on top of the burger
5. Close with the remaining half of the bun and serve immediately.

Note:
The patties can also be eaten as is with some green chutney and tomato kethup on the side
Rajmah can be substituted with chikpeas or black beans.
Paneer can be used instead of Potato
Use coconut oil or olive oil spray instead of regular oil to give a distinct coconut flavor to the patties.

Mint Chutney:
Grind together 1 cup packed mint leaves, 1 cup packed chopped coriander leaves with 4-5 green chilli peppers, lemon juice and salt. Store in air tight container

Spicy Garlic chutney:
Soak 6-7 kashmiri red chillies in water until soft. Grind this soaked chillies with 1/2 tsp of red chilli powder and 1-2 cloves of garlic and salt until smooth.

Note: Kashmiri chillies are a variety of chillies that gives the bright color to any dish, they are not that spicy. They are wrinkly in texture.
Omit the red chilli powder if not eating too spicy.

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.

Eggless Pineapple Upside down cake

A very moist cake without eggs! Try this simple cake which is very easy to make.

Preparation time: 15 minutes
Cooking time: 45 mins
Serves 6-8 persons

Ingredients:

For the cake:

2 cups All purpose flour
1 cup sugar
1 heaping tea spoon baking soda
t table spoon white vinegar or apple cider vinegar
1 tea spoon vanilla essence
1 tea spoon lemon rind (grated)
1 cup plain yogurt
7 slices pineapple (canned)
½ cup the canned pineapple juice
½ cup unsalted butter, melted
7 glazed cherries
Pinch of salt

Caramel:

½ cup sugar
1/3 cup water
1 tea spoon lemon juice
1 tea spoon cardamom powder (optional)

1. Preheat oven to 350 F,
2. Grease a round baking pan with butter.
3. Sieve together flour and salt very well until everything is mixed together
4. Mix the flour mixture and sugar in a large mixing bowl
5. Add melted butter, pineapple juice, yogurt and vanilla essence and mix well
6. Mix vinegar and baking soda until frizzy. When it is ready to bake, add this to the cake batter, fold itand immediately bake the cake.Do not beat the batter after adding the vinegar and baking soda mixture.
(If the frizz settles, then the cake may not rise)

For the caramel:
1. Add the sugar and water in a sauce pan and heat until bubbly
2. After the sugar is dissolved completely and golden colour is reached, add the lemon juice to get a deep brown colour. (Take care not to burn the sugar; because at this point it will burn quickly)
3. Add the cardamom powder and remove from heat.

To proceed:
1. Arrange the pineapple slices in the baking pan.
2. Add the glazed cherries in the centre of the pineapple slice
3. Pour the caramel on the pineapples evenly
4. Pour the cake batter evenly over the pineapple
5. Lightly tap the pan so that the batter spreads well in the pan
6. Bake for 45 mins or until a skewer inserted in the middle of the pan comes out clean
7. Allow the cake to rest a few minutes and then turn the baking pan upside down over a clean plate. Lightly tap the pan so that the cake falls gently onto the plate.
8. This cake is very moist, and can be served either hot or cold as is or with a dollop of whipped cream.

Variation: Instead of regular sugar, use half the quantity of splenda granular sugar for a low calorie cake.
2. For a deep brown colour, use dark brown sugar instead of regular white sugar for the caramel.

Jackfruit seeds masala vadai

Jackfruit is a species of tree in the mulberry family (Moraceae), which is native to parts of Southern and Southeast Asia. It is the national fruit of Bangladesh. Jackfruit is also found in East Africa e.g. in Uganda, as well as Northeastern Brazil. Young unripe Jackfruit can be used in cooking various dishes like curries and it was considered equivalent to meat for vegetarians. The texture of the cooked young jackfruit would be similar to cooked meat. The fruit is very sweet and it can be incorporated into various dishes like dosai, idli, and kheer. Semi ripe fruit can be cut and fried which makes very delicious chips. It can also be made into papads etc. So versatile, the jack fruit tree is famous for its wood and its leaves can be woven into a nice plate.The seeds can also be used in cooking. The seeds would give you around 135 kcal/ 100 gms. It is a rich source of complex carbohydrate, dietary fiber, vitamins like vitamin A, C and certain B vitamins, and minerals like calcium, zinc, and phosphorous. They contain lignans, isoflavones, saponins, that are called phytonutrients and their health benefits are wide-ranging from anti-cancer to antihypertensive, anti-ageing, antioxidant, anti-ulcer, etc. Jackfruit seed powder has the ability to relieve discomfort due to indigestion. Boiled Jackfruit seeds are a very tasty and nutritious snack. Boiled Jackfruit seeds can be used as an alternative to potatoes. Jackfruit seeds, which appeal to all tastes, may be boiled or roasted and eaten, or boiled and preserved in syrup like chestnuts. They can be canned in brine, in curry, and, like baked beans, in tomato sauce. They can also be included in curried dishes. Roasted, dried seeds are ground to make flour which is blended with wheat flour for baking.

Here is a recipe for a tea time popular snack. Masala vadai

You will need:

1 cup of Jackfruit seeds (cooked until soft)
1 cup of chana dal
2 table spoons toor dal
5-6 green chilies (or according to taste)
Salt to taste
2 table spoons chopped mint /dill leaves
1 medium red onion finely chopped
Oil for frying

This is how it looks before preparation:



This is how it looks when it is peeled:



Method:
To prepare the seeds: The seeds can be purchased at any Indian or srilankan speciality markets. Remove the outer white seed coating of the seeds. This is not edible. The inner seeds (the nut) is reddish-brown in colour. It may be sticky while preparing the seeds, apply a little oil to your hands and it prevents sticking.

Cook the seeds in salted water until very soft and set aside to cool

Soak the dals in water for about 2 hours.
Grind to a coarse paste the dals, chillies and salt. It should be very coarse and do not add too much water while grinding.
Mash the seeds using a potato masher. Add this to the dal mixture. Mix well.
Add the chopped onions, finely chopped herbs and keep it aside in the fridge for about 1 hour.

Heat oil in a pan. Remove the mixture from the fridge and divide them into small balls. Slightly wet your hands with water and flatten them on your palm. Fry these in hot oil. Drain them onto absorbent tissues.

The crispy masala vadai is ready to serve. Serve them with coconut chutney or ketchup.

Pineapple Semolina Pudding

This is a fruity version of the traditional Semolina pudding or the Rava Kesari that is very popular dessert of South India. The sugar content can be adjusted as the addition of pineapple makes it sweet by itself. This can also be prepared by adding the low calorie sweetner (Splenda or Stevia)

Ingredients:
1 cup fine semolina(fine sooji)
1 cup sugar
1 tin chopped pineapple or about 1 cup of fresh pineapple pieces
2 1/2 to 3 cups of water + about 1 cup of water as needed
1/2 cup pure ghee (clarified butter)
1/2 cup raisins + Raw Cashews
1 pinch of Saffron soaked in 1 tablespoon warm milk
1 pinch of food colour (orange or egg yellow)- dissolved in a little water
1 tea spoon ground cardamom.

Method: Dry roast the semolina on low flame, taking care not to burn. (The colour should not change to brown) Set aside for it to cool.
Boil the water in a heavy bottomed vessel. Add 1 tablespoon of the ghee to the water itself and set aside the remaining ghee. Boil the remaining 1 cup water separately and keep it ready for later use
Slowly add the sooji and keep stirring making sure that there are no lumps formed. Keep the heat at a low- this helps to control the splatter and prevent scalding.
close a lid and allow this to cook. If you think the consistency of the pudding is too dry, keep adding the reserved hot water and mix it thoroughly. This may not take too long to cook. Make sure this does not get burnt.
Add the sugar, pineapple and the juice from the can, the food colour.Mix it well.
In a pan, heat the remaining ghee and roast the cashews until golden brown. Add the raisins and fry for less than a minute or until they are plump add this to the pudding and mix it well. Add the ground cardamom and the saffron soaked in milk.
Now the pudding is ready to serve.

Note: The sugar can be adjusted to taste. For 1 cup of regular sugar, substitute it with 1/2 cup of sweetner
Always add hot water to the mixture. This prevents in forming lumps
Never add the food colour directly as it will not get distributed evenly. Always dissolve a little in water and then add it to the mixture. To be on a safer side, this can also be added in the beginning to the boiling water itself
1/2 spoon of pineapple essence can also be added to make it very fruity

Virgin Pina Colada

 

Ingredients:

2 cups chopped pineapple (Fresh or canned)
2 cups coconut milk
1 big splash of honey
a few ice cubes
A Few mint leaves and some pineapple for garnish
2 tablespoons of sugar(optional)

Method:

In a blender, blend pineapple, sugar(if using), honey, icecubes and coconut milk until frothy.
Serve in tall glasses garnished with mint and a slice of pineapple.
Enjoy!


PS: For a traditional version, add a splash of pineapple liqueur and a shot of vodka while blending.

CRUNCHY CHOCOLATE CHIP COOKIES

Simple, Eggless and Super Easy!


Now that I have got a table top oven as a gift, I am in a spree for baking! This week end I made these super easy cookies which are so crunchy to eat. All at home could hardly wait until they were cool enough to handle. It was a special request from my wonderful niece Prachi.

 

Ingredients:

3/4 cup Allpurpose flour
3/4 cup chocolate chips
Cocoa powder - 2 tablespoons
60 gms butter softened (about 1/2 cup)
Soda Bicarbonate - 1/2 tea spoon
Salt - 1/4 tea spoon
Sugar - 15 tea spoons
Walnuts - roughly chopped - 1/2 cup
Vanilla Essence - 1/2 tea spoon
Buttermilk -1/2 cup

Method:

1. Preheat oven to 180 deg C. Grease a baking tray
2. Sieve all purpose flour, cocoa powder, salt and soda bicarbonate into a bowl
3. Add softened butter and mix lightly. Add sugar, walnuts, vanilla essense and half cup of chocolate chips and mix.
4. Add buttermilk and mix into a batter of thick, yet dropping consistency.
5. Drop spoonsful of the batter onto the greased tray, keeping sufficient distance between each cookie. Place the remaining chocolate chips over each cookie.
6. Bake in the preheated oven for about 20 minutes
6. Cool them on a wire rack and store them in airtight containers
7. Makes about 20 cookies

CRANBERRY PICKLES 2 WAYS

CRANBERRY PICKLES - 2 WAYS

This is a delicious variation of the condiment used along with Indian food. We have already come across Preserved Limes, or lemons also called "Pickles". This one was tried by my Sister in law - Chitra's mom when she visited Canada. As usual we wanted to try new things, since they are not available in India. Once when we went to the grocery store, we saw this bag of cranberries and we were curious as to how it tasted. Unable to buy a small quantity, we bought a full bag. This was during christmas season when we get fresh ones so easily. We tasted one of them and obviously did not like it because of the tart taste. Hence this new innovation of the pickles. In general,we can do this with any kind of tart fruit. She has also tried Plum chutney which is absolutely divine. Enjoy this and let me know how you liked it.

MUSTARD BASED PICKLES:




Ingredients:

Fresh Cranberries – 1 lb
Whole Mustard seeds – 2 tbsps
Turmeric powder – 1 tbsp
Dry red chillies – 10 – 15 (depending on taste)
Note: If the chillies are of milder variety use 10-15. If they are very hot, use according to taste
Asafetida – 1 tsp
Green chilli peppers – 6-8
Salt to taste

Method:
1. Cut the cranberries in half and add salt and store them in an airtight container for 3-4 days or until tender
2. Grind the mustard, red chillies, asafetida and turmeric to a fine powder in a spice grinder
3. Slit the green chilli peppers in half or grind them coarsely in a food processor
4. Mix the spice powder and the chilli peppers to the cranberry-salt mixture
5. Store in airtight container.

With Fenugreek base:




Ingredients:
Fresh Cranberries – 1 lb
Fenugreek seeds – 2 tbsp
Dry red chillies – 10-15 (Or According to taste)
Asafetida – 1 tsp
Salt

Method:
1. Cut the cranberries in half, add salt and store them in air tight container for 3-4 days or until tender.
2. Dry roast the fenugreek seeds until reddish brown and a nice aroma comes out.
3. Grind the roasted fenugreek seeds, asafetida and the red chillies to a fine powder in a spice grinder
4. Mix the spice powder with the cranberry-salt mixture
5. Store in Airtight container.

Apple Pickle Chutney

This is a recipe all of us love to eat in our house. This is actually not mine. My husband's cousin Jayanthi lives in Hamilton, Ontario and we like to visit her as she is famous for quite a number of dishes. Among them are the most delicious Pineapple rasam and Apple Chutney which I am most familiar with. She is been unanimously asked to bring these two items in any function or potluck as they are very popular. Many were asking about this recipe and she agreed to send me the same. See below the recipe of Apple Chutney

4 green Granny Smith Apples (Medium size)
4 table spoons - Vegetable Oil
1/2 tea spoon - Turmeric
1/2 tea spoon - Mustard Seeds
Pinch of Asafoetida
Few curry leaves
Coarsely Powdered 2 table spoon Fenugreek Seeds
2 table spoons Salt
2 table spoons - red chilli powder
1/4 cup Lemon Concentrate

Core and grate the apples and set aside. In a sauce pan heat oil and add turmeric, mustard seeds and Hing wait until the mustard seeds splatter, add curry leaves, grated apples. On a medium heat sauté the apple for 5 mins, add lemon juice, salt, Chilli powder, and sauté for couple of minutes. Add Fenugreek powder in the end and mix will and take it out of the heat - let it cool before serving. Keeps upto 6 wks. in the fridge. Goes well with Chapatis, roties, rice, etc.

Bread Dosa

Ingredients:
Bread - 4-5 slices (left over bread also is fine)(I used Brown bread)
1 cup Rice flour
1/2 cup Rava
Besan - 2 table spoons
Onion - 1 medium sized (chopped fine)
Chopped coriander - 2 table spoons
Green chillies - 2 (chopped)
Red chilli powder - 1 tea spoon
Salt to taste
oil to fry the dosa

For the tempering:
1 spoon oil
1 tea spoon mustard seeds
1 tea spoon urad dal
1 pinch of Hing
1 tea spoon chopped curry leaves

Method:
1. Soak bread slices in water for a few minutes and squeeze out extra water
2. Grind this bread with rice flour, rava and besan
3. Add salt and chilli powder
4. Add chopped onion, green chillies, coriander leaves and enough water to bring it to dosa consistency.
5. Heat one spoon oil and fry mustard seeds, when they crackle, add the urad dal, curry leaves and hing and when urad dal is browned, pour over the dosa batter.
6. Heat the tawa and pour the dosa fry both sides until golden brown on both sides.
7. Serve with Coconut chutney and vegetable kurma.

Variations:
1. Vegetables like finely shredded cabbage, green onions, cauliflower, carrots, capsicum etc can also be added to make vegetable dosa.
2. In addition to the green chillies, 1 tsp of grated or chopped ginger also can be added.
3. This dosa can be made plain instead of any vegetables too. Tastes very crispy without any vegetables.

Mustard Leaves

SCHEZUAN FRIED RICE

Ingredients:
2 cups short grain rice – cooked
½ cup green beans,
½ cup green cabbage- shredded/julienned
½ cup cauliflower + broccoli florets
½ cup carrots – julienned
½ cup fresh green peas (thawed if frozen is used)
½ cup sliced sweet peppers (green, yellow, red- or a combination of all 3)
½ cup sliced onion
1 table spoon grated or finely chopped ginger
1 table spoon garlic – chopped fine
1 table spoon red chilli paste (ready paste is available in local groceries- You can also make it by soaking a few dry red chillies in hotwater until they become soft. Grind to a paste with a little salt, add vinegar or lemon juice if required)
1 table spoon tomato ketchup
1 table spoon chilli garlic sauce
1 table spoon soya sauce
1 tea spoon white vinegar
2-3 green chilli peppers- finely chopped
Salt to taste
White pepper powder- to taste
1 small bunch green onions- chopped fine

Method:
1. Cool the rice completely so that each grain is separate
2. Heat oil on high heat, and fry the garlic, ginger and green chilli peppers for 1 minute.
3. Add onions and the sweet peppers and cook till just soft
4. Add tomato ketchup, soya sauce, chilli paste, chilli garlic sauce, pepper powder, vinegar and salt and mix well.
5. Add the vegetables and cook in the sauce for about 2-3 minutes
6. Add the cooled rice and toss until mixed well.
7. Check for seasoning and garnish with chopped green onions.
8. Serve hot with Vegetable Manchurian on the side.