Date and Almond kheer

Sravana masam vrathams and Ramadaan Iftars have totally occupied this month. A month of festivities must say. With another round of Mangala gowri vratham and Raksha bandhan coming up, we decided to come up with a sweet recipe - One that serves both as a ‘Naivedyam’ to the Goddess and a welcome drink at Iftars. The icing, it takes less than 10 minutes to prepare this one.

Preparation time: less than 10 minutes

Serves: 2

Ingredients:

Milk 250 ml
Fresh dates 2
Almonds 4-5
Cardamom 1

Method:

Pour the milk into a vessel/pot and leave to boil.

In the meantime, de-seed the dates and crush the cardamom.

Blend to a fine paste the dates, cardamom and almonds (fresh and unpeeled). While the dates mash fine, the almonds turn into a coarse powder but blend in with the dates.

Add this paste to the boiling milk and leave to boil until it thickens to kheer/pudding or milkshake consistency.

Date and almond kheer has an earthy feel and is sure to taste yummy when served in matkas or clay bowls. If a Naivedyam, serve hot. If for the Iftar, leave to cool, garnish with fresh and roasted pistachios and serve.

Fresh, nutritious, simple and filling dates and almond kheer is ideal for any and every menu.

Most of the time, we hear that dates are good for diabetics. The fact is no sweet is good for diabetics. It is advisable not to serve this kheer to diabetics, even if it has just dates and no sugar.

Happy Raksha bandhan to all the brothers and sisters and Ramadaan Kareem.

Sweet Carrot Triangles

A very happy Varalakshmi vratham to all of you. Hope the world gets richer and all the economies stabalise soon. Here is what we made for the auspicious day:

Preparation time: 25-30 mins

Ingredients:

Flour (Maida) 1 cup
Carrot 1
Sugar 1/4th cup
Cardomom (Elaichi/yelakkai) 1
Almond powder (Badam powder) 2 tsp
Saffron 2 tsp
Milk 1 cup
Refined cooking oil 1cup
 

Method:

Grate the carrot.

Add the grated carrot to the flour and knead to a dough of poori dough consistency. (Carrot when squeezed oozes out water and that is sufficient to mix the dough. Add Water only if required).

Grind to a fine powder the sugar, cardamom, badam powder and saffron.

Bail the dough ala a poori and cut into triangles. Fry until crisp in pre-heated oil. Remove and drain out the oil.

Sprinkle the sugar mix on the triangles and dip in a cup of boiled milk. Remove and serve dry.

Alternatively, add the sugar mix to the boiled milk and boil for a few mins. Add the carrot triangles and serve.

Either way, sweet carrot triangles taste yum. Crisp and light with the right dosage of sweetness they are an instant hit with the young and old.

Milky and crispy, another of the quick and nutritious sweets, a great for the sravana masam, especially when there is a long list of guests for the evening.

Carrot and Moong Sprout Kosambari

On a personal note, happy birthday Amma. 

 

Ramadaan Kareem and a happy Sravana masam to all our blog readers, followers and friends.

Kosambari is a traditional Kannada salad, one that imbibes well, both into a Sravana shukravaram or friday menu and an Iftar buffet.

Preparation time: 10-15 mins

Ingredients:

Sprouted whole green gram (Sabut moong/Pesalu) 1 cup
Carrot 1
Capsicum 1
Cucumber 1
Ghee/Refined cooking oil/olive oil 2 tsp
Mustard seeds 1 tsp
Curry leaves 4-5
Lemon juice 1 tsp
Salt to taste
Fresh and chopped coriander to garnish

Method:

Wash and soak the whole green gram for a day for them to sprout. Fresh sprouts are also available in most groceries nowadays.

Peel and grate the carrot and finely chop the capsicum and cucumber.

Add the grated carrot, chopped capsicum and cucumber to the sprouts and mix well.

Heat the ghee/oil, add a tsp of mustard seeds, and as they pop, add the curry leaves and a pinch of asafoetida (optional)

Pour the seasoning over the sprouts and carrot mixture, add salt to taste , chopped coriander and mix well.

Sprinkle lemon juice just before serving.

Carrot and sprout kosambari is a bland and nutritious salad. Easy to digest after hours of fasting and ‘satvik’ at the same time. Enjoy the holy month - healthy and happy.

Rajma onion curry

Rajma or red kidney beans are a favorite at home. They are also popular on the nutrition front. Rajma onion curry is a simple curry for the daily menus.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

Red kindey beans (rajma) 1 cup
Onion (ullipaya) 1
Green chillies 2
Grated ginger 1 tsp
Cumin seeds 1 tsp
Cinnamon stick 1
Refined cooking oil 1 tbsp
Garam masala 2 tsps
Fresh and grated coconut 1 tbsp
Salt to taste

 

 Method:

Wash and soak the beans overnight. Drain and wash once. Pressure cook up to 6 whistles or until soft.

Finely chop the onion and green chillies, grate ginger and coconut

Heat oil in a pan/kadai (bandli/mukudu) and add the cumin seeds. As they pop add the cinnamon stick, grated ginger, green chillies and chopped onions (We added the curry leaf for a south Indian flavor, unnecessary otherwise). Sauté until the onions turn transparent and the raw smell is lost.

Add the garam masala (and red chilli powder, for a spicy one) and cook for a couple of minutes.

Add the cooked red beans and mix well. Add salt to taste and around half a cup of water for the beans to cook in while imbibing the spices. Cook until the water is evaporated.

Garnish with fresh and grated coconut and serve with hot Indian bread, flavored rice or plain rice. Fill it into sandwiches, rolls or have it like a salad with some yoghurt and cream topping. Rajma onion curry is that perfect filler for any occasion.

Drumstick tomato rasam/Munakkaada tomato chaaru

This is another of Amma’s classics. Good for digestion and rich in iron, drumstick tomato rasam is a regular at home.

Preparation time: 15-20 mins

Serves:2

Ingredients:

Drumstick 1
Tomatoes 2
Pigeon pea stock (kandipappu kattu) 1 cup
Rasam powder 1 tbsp
Ghee 2 tsp
Mustards seeds 1 tsp
Curry leaves 4-5
Pinch of tamarind
Pinch of jaggery
Salt to taste

Method:

Pressure-cook pigeon peas ensuring there is enough stock. Drain the stock and set aside.

Soak the tamarind in less than a quarter cup of water for around 10 mins.

Cut the drumstick into half a finger long pieces removing the fibers all along. Add one and a half cups of water to the drumsticks and leave to boil.

Hand mash the tomatoes or use a beater/hand blender/blender. Mash well and add the tomatoes to the drumsticks and leave to boil until the drumsticks are well cooked and soft. This should around 10 mins on medium heat, when covered.

As the drumsticks and tomatoes are boiling, add a full spoon of rasam powder, salt to taste, the soaked tamarind water/tamarind paste as available and pinch of jaggery.

When the drumsticks feel done, add the pigeon pea stock. If stock is not available, then mash well a tbsp of cooked pigeon peas and add it to the brewing rasam.

Heat ghee in a pan and add mustard seeds. As they pop add curry leaves and a pinch of asafoetida. Season the rasam with this tempering.

Drumstick tomato rasam is done. Saucy and juicy with soft drumsticks to munch, drumstick tomato rasam mixed with a cup of ghee-topped rice is just what is required for a rainy evening supper. If suffering from indigestion, this is the best soother.

Carrot fenugreek fritters and Sandwiches

The name of this recipe seems quite long, but the recipe is much simpler. With ingredients spelling health and a little frying, the fritters or vadas can make a perfect evening snack, and when sandwiched, even a great breakfast.

Preparation time: 30-40 mins

Serves: 4

Ingredients:

For Fritters/vadas: Potatoes (Aloo) 2
Onion 1
Fenugreek leaves (methi leaves/menthikura) 1 bunch
Carrot 1
Refined cooking oil 1 cup
Pinch of red chilli powder
Salt to taste

For the Sandwiches: Whole wheat bread 1 average loaf
Coriander sandwich spread 1 cup
The fritters/vadas

Method:

Wash and boil the potatoes until soft enough to mash. If using the oven, it should take 8 minutes and if using a pressure cooker, then up to 2 whistles. Cool, peel and set aside.

Finely chop the onion. Peel and finely grate the carrot. Pluck the fenugreek leaves off their stems and finely chop them. Alternatively, roast the leaves for a couple of minutes and grind them coarse (to ensure they mix well into the vada dough).

Mash the peeled potato until soft and smooth. Add the chopped onion, grated carrot and chopped/coarse ground fenugreek leaves. Add a pinch of red chilli powder and salt to taste and mix to smooth and thick vada dough. (Add a tbsp of corn flour to ensure the dough binds in well, optional, though not preferred).

Make small balls of this potato mixture and deep fry in pre heated oil. Remove onto a tissue to drain off excess oil.

Spread the coriander spread/chutney on each slice of bread. Place the carrot fenugreek fritters/vadas in between two slices; Take a bite of the spicy and flavored sandwich.  

For the health conscious, instead of frying the dough into fritters, cook it to a stuffing in a tsp of oil. Fill between chutney-laden slices of bread and enjoy.

Either way, hot and spicy sandwiches are the mantra this rainy season. Well, we are still sweating it out in Dubai, but not a worry; we also experienced a couple of raindrops earlier this week (oh come on! A couple of them are good enough a reason for spicy sandwiches and zaffrani chai!)

Coriander sandwich spread/chutney

The green and spicy spread or chutney as referred to in India. The chutney is majorly a sandwich spread and can be used as a spread for frankies, buns and rolls or a dip for nachos to give them the desi flavor. For people who stand a mile away from mint and hate the flavor, this green chutney/spread is the perfect recipe.

Preparation time: 5-10 mins

Ingredients:

Coriander (dhania/kothimeera) 2 bunches
Dates (khajoor) 2
Carom seeds (ajwain/vaamu)
Cumin seeds (jeera/jeelakarra) 1 tsp
Tamarind 1 blob
Green chillies 2-4
Salt to taste

Method:

The quantities mentioned will make spread sufficient for around 10 sandwiches or for a medium sized loaf of bread.

Use the juicer/dosa batter jar and not the chutney jar of the mixie/blender. This will give the spread a saucy consistency and a smooth texture, making it easier to spread on the bread.

Wash and add to the blender/mixie jar the coriander and de-seeded dates (No dates if diabetic, add a pinch of jaggery, if the sweet flavor is required).

Add the carom seeds, cumin seeds and a blob of tamarind.

Add a spoon of grated fresh coconut (optional). Add green chillies according to the spice levels required (generally, around 2 to 4 or 5 will do).

Add salt to taste. Add 2-3 spoons of water for the juicer blades to beat the ingredients better.

Blend all to a fine paste.

Spread on the bread or toast with a little butter topping and enjoy a tasty and fresh breakfast. As chutney, the coriander spread should make a perfectly fresh complement to any of the piping hot parathas.

Rasam powder

Rasams are south Indian specials any day. A cup of rasam rice is the most soothing healing at any time of the day.

One of our blog followers requested us for the rasam powder or masala used for the rasams and that is today’s recipe. This powder can be made in good quantities and stored in airtight containers for a couple of months. This one is the Bengaluru version, popularly called bengalurina saarinpodi or saaru podi.

Ingredients for 1/4th kilo of rasam powder:

Red chillies 10
Coriander seeds (dhania seeds) 1 cup
Peppercorns 4-5 (2 tsp)
Curry leaves 4-5
Cumin seeds 3/4th tsp
Fenugreek seeds 1 tsp
Pinch of asafoetida

Method:

A local variety of red chillies found in Karnataka and called “byadgi menasinakai” are used for this rasam powder. These chillies are less spicy and give a bright red color to the powders. The numbers mentioned above are of byadgi menasinakai or chillies. If using other ones, use according to the spice levels of the chillies.

In a drop of oil, dry roast the coriander seeds, peppercorns and curry leaves- each separately. Set aside to cool.

Add the red chillies and a pinch of asafoetida and dry roast. Set aside to cool.

When at room temperature, grind to a fine powder: the asafoetida flavored red chillies, roasted coriander seeds, peppercorns, curry leaves and the cumin seeds and fenugreek seeds.

Store in an airtight container.

Rasam with freshly ground powder has its own distinct aroma and flavor. The secret ingredient for yummy rasams is out now. Brew your favorite rasam and enjoy.

Vegetable Upma

This one is Amma’s classic. She is an expert at it and everyone who has tasted it has fallen in love with upma. With silky veggies, soft rava and dipped in spicy chutney, every gulp is a sheer bliss.

Preparation time: 30-35 mins

Serves: 2

Ingredients:

French beans 6
Carrot 1
Cauliflower florets 10-12
Green peas 1/4th cup
Onion/Sambar Onion ¼ th cup
Tomato 1/4th cup
Coriander 1/4th bunch
Ginger 1/4th inch
Green chillies 4
Semolina (rava) 1 cup (200 gms)
Refined cooking oil 1 tbsp
Ghee 2tsps
Mustard seeds 1 tsp
Black gram 1 tsp
Curry leaves 4-5
Salt to taste

Method:

Dry roast the semolina and set aside.

Heat oil, add mustard seeds, green chillies. As they pop, add grated ginger, black gram and curry leaves.

Add onions and tomatoes and fry until the onions are golden brown.

Measure how many cups of semolina are being used. Keep the semolina aside and in the same cup, add that number of cups of water to the above onion seasoning (for 150-200 g it should be around 1 to one and a half cups of water).

Add all the remaining veggies, a cup of water and boil until soft and cooked. This should take around 8-10 mins on medium heat.

When the veggies are well boiled, add salt to taste, roasted semolina and stir smooth. Cover and leave for 5 minutes.

Remove the lid and check whether the upma has hardened because of less water, add a little water and cook smooth.(this happens to us most of the times).

Add a tsp of ghee and mix well or top the vegetable with a dollop of ghee and serve hot (with the ghee melting and trickling into the vegetable upma, the sight and aroma are priceless!) Vegetable upma is a whole meal by itself, but we’ve seen people have it with chutneys, pickles, yoghurt and even bananas. Enjoy it the way you want to.

Green Apple Tokku

Green apples are sweet and tangy, how about turning them spicy? Here’s how:

Preparation time: 10-15 mins

Ingredients:

Green apples 2
Red chillies 5
Fenugreek seeds 3/4th tbsp
Mustard seeds 1 tsp
Refined cooking oil 1 tbsp
Pinch of asafoetida
Pinch of turmeric
Salt to taste

Method:

Grate the green apples fine. An electric grater is always a better option. Alternatively, coarse grind the green apples. Add salt and turmeric, mix well, cover and set aside.

Grind to a fine powder: 4 red chillies, the fenugreek seeds and less than one-fourth tsp of mustard seeds.

Add this mix to the grated apples and mix well.

In a pan, heat oil and add a red chilli and half a tsp of mustard seeds. As they pop, remove from heat and cool the oil for a couple of minutes before adding asafoetida. Pour the seasoning over the apples and close the lid immediately for the apples to imbibe the asafoetida flavor.

Spicy green apple tokku is a great combo with sambar rice, curd rice and upma.

Brittle Okra Crisps/Mudirina Bendakaya Vepudu

It is often a practice for us that the okras are forgotten in the refrigerator for more than 2 days and suddenly we realize they have turned brittle. Then the heart pounds guilt struck, unable to use them or throw them. On one such evening Shriya, a student gave a super idea, one that her mom Laxmi prepared regularly: Brittle okra crisps. Here’s the idea:

Preparation time: 15-20 min

Serves: 2

Ingredients:

Brittle okras/ladyfingers (bhindi/mudirina bendakayalu) 1/4th kilo
Refined cooking oil
Red chilli powder to taste
Salt to taste

Method:

If they are baby okras, just slit each of them. If the larger ones, cut them into half a finger length and slit each of them vertically.

In pre-heated oil, deep fry each of the okras until they are crisp and remove onto a tissue to drain off excess oil. Let them cool for a couple of minutes

Mix salt and red chilli powder together and fill each of the fried okra with this mixture through the slit.

Brittle okra crisps or mudirina bendakaya vepudu as we refer to them in Telugu, is a great ghee-topped rice supplement and should taste great with phulkas too. Some moong dal, the okra crisps and hot rice should make a perfect menu.

What a nice idea, especially during these times of rising veggie prices, when throwing a small tomato also pricks and even otherwise, please do make it a point to use everything you’ve bought. There is a whole lot of hard work that goes into growing and selling each grain.