Pic courtesy: Jay Mehta
He always makes me feel that I still have a long way to go as long as capturing that perfect angle for my dishes. My husband often clicks it in a way that I am just tempted to write down and share it with the world.
Being in a good mood of baking everything coming on my way, I got these Pillsbury kids biscuit dough. (We prefer whole wheat as much as possible. But today was an exception like many of the previous occasions. To keep the portion small I bought kids version) . I baked two biscuits as mentioned in the instructions. (400 degrees 10-12 mins). Washed off some frozen berries(Strawberries and Blueberries), put them in a pan with some butter and cooked on medium to medium high till I got a thick compote. Added some honey at the end to mellow down the sourness a bit.(I later realized that adding some spices, at least ginger could have elevated the taste further) Plated it with some fat-free whipped cream.
A delicious treat to start a much awaited weekend.
Who wouldn’t want to have these lovely delicious parathas with tea in the morning breakfast? I made a small twist this time and first sauteed all the masala with oil and then used this fried masala to make the dough. Good part it since we are adding veggies inside the dough, it creates and soft dough even if we use very less oil in kneading it. These turned out very tasty. The recipe is worth sharing and trying 🙂
Makes 7-8 Parathas
Chapati flour : 2 cups
Onion : 1-2 large finely chopped
Mexican small green chillis : 6-7 finely chopped (I liked it on a bit higher spicy side)
Garlic : 3 cloves finely chopped
Cilantro : finely chopped 1 cup
Mustard seeds : 1 teaspoon
Cumin seeds : 1 teaspoon
Asafoetida : 1/2 teaspoon
Salt to taste
Oil : 1 tbsp
Oil for frying paratha.
- Heat oil in a pan
- Add mustard seeds and let them crackle. Add cumin and asafoetida.
- Add onions, chilis, and garlic. Saute it for 30 seconds. Add salt to taste and mix well. Switch off the stove and let the mixture cool.
- Take flour in a large bowl, add any additional salt required other than the one in the onion mixture.
- Add coriander. Knead into a soft dough with your hands.
- Divide the dough into 8 equal portions.
- Roll into thick parathas and fry them by applying little oil on both the sides.
- Serve hot with curd or tea.
None of us will disagree on the fact that a frittata is a super easy, super healthy and super delicious meal. Although I am sure the oven version would be much different…but this one was pretty good too. I could not get that typical brown color on top, but having said that, this was an absolutely delicious version. Again this was a relatively thinner version as compared to other frittatas. I used the veggies available on hand and about 7 organic eggs. Mustard greens did provide the required crunch while celery and chills together created a great flavor. Here is the recipe. This was actually our dinner, so we actually ate all of it in one meal.
Organic large eggs : 7-8
Curly mustard greens : coarsely chopped 2 cups
Red onion : 1 medium finely chopped
Celery stick : 1 thinly chopped
Garlic cloves : 3 finely chopped
Mexican small green chillis : 3-4 finely chopped
Carrot : 1 small chopped
Mini povirons : 2 small chopped
Farmer’s cheese : as desired
Salt and pepper to taste
Oil : 3/4 tbsp
- Beat the eggs properly. Add salt and pepper to taste.
- Heat oil in the pan.
- Saute onion and garlic till onion become slightly translucent.
- Add carrot and mini povirons and saute for about 30 seconds.
- Add green chillis and celery and saute for about 30 seconds.
- Reduce the heat to medium and add mustard greens, some salt and mix well. Allow it to cook for about 30 seconds.
- Pour about 1/3 portion eggs to the mixture and let it settle a bit. Reduce the heat to medium-low.
- Make a layer with cheese in between. (I tried the Farmer’s cheese from Kroger’s Gourmet cheese collection. It was very creamy and in fact a bit higher in salt. And on melting it did not give that pull apart texture. But the taste was very nice.)
- Pour the rest of the beaten eggs on this and make the uniform layer.
- Add some more cheese over the top and some pepper.
- Cover the lid and let it cook for about 12-15 mins on medium low.
- Check once at about 8 mins with a knife to see how much is cooked. Do the same till you get a clear knife coming out.
- Slice into pizza-shaped wedges or eat whole just like we did.
So this is what I did with my quinoa. After cooking quinoa I realized that – 1) they were not sufficient for a meal for two people 2) They were slightly overcooked. I browsed google for some solution but didn’t find anything convincing. All I wanted was to hide quinoa underneath somewhere so that it’s presence can only be identified by taste. Kathi roll was indeed a good solution. They tasted really nice. So here is what I did.
Tofu – 200 grams diced into small rectangle pieces of about an inch.
Cooked quinoa – 3/4 cup
Zucchini – 1
Mini povirons – 2
Onion – 1 medium
Garlic – 3 cloves finely chopped
Grated fresh Ginger – 1 teaspoon
Salt to taste
Tomato sauce – 2 tbsps
Chilli powder – 11/2 teaspoon
Pav bhaji masala – 2 teaspoons
Cumin coriander powder – 2 teaspoons
Mustard seeds 1 1 teaspoon
Cumin seeds 1 1 teaspoon
Oil – 1 tbsp
Asafoetida – 1/2 teaspoon
Whole wheat chapati flour – 2 cups
Salt to taste
1 small potato(boiled and mashed)
Cumin seeds – 1 teaspoon
Ajwain – 1 teaspoon
Oil – 1 tablespoon + some extra
Water to knead the dough
- Take flour in a large bowl. Add salt, mashed potato, cumin seeds, ajwain seeds, and oil to it. Mix well with the help of your hands.
- Gradually add water with kneading so as to get a soft easy to roll dough. Take some extra oil and knead the dough so as to make it non-sticky . Keep it aside to rest while we work on the stuffing.
- In a pan, take the diced tofu. With heat on medium-high , toss these with some olive oil till their surface becomes light brown.
- Transfer the tofu to a separate bowl.
- Heat oil in the pan, add mustard seeds and let them crackle. Add cumin seeds and asafoetida . Add onion, garlic and ginger. Saute till the onions become translucent.
- Add tomato sauce and all the spices. Add zucchini and cook for one minute.
- Add quinoa and tofu and mix well. Switch off the heat. Add the povirons.
- Make 7-8 large parathas from the dough we had prepared.
- Divide the stuffing into 8 equal portions. Roll them inside the parathas to make the kathi rolls. Cover each in aluminium foil to maintain the fold. Serve hot.
Note: The recipe for the parathas is inspired from Lisa’s Healthy Indian Kitchen Paneer avocado kathi roll.
Using kale in muthiya was suggested by my husband’s aunt. I was never really satisfied by my muthiyas, so when this time they turned out this amazing, my first thought was to document its recipe. I remember my mother making them with bottle gourd and occasionally with spinach. Since everything ends up into a dough, it’s ok to even add some leftover rice to these. I occasionally add corn to it as well. As I understand after few failed attempts, a perfect proportion of flours and appropriate steaming is the key to success in making these healthy delicious dumplings.
Makes about two 6 inches long dumplings of about 2 inches diameter each.
Semolina: 3/4 cup
Coarse whole wheat flour: 3/4 cup
Chickpea flour: 1/2 cup
Kale – Leaves separated and finely chopped 1/2 bunch
Onion – 1 medium finely chopped
Oil 3-4 teaspoons
Garlic – 3-4 cloves
Chili powder – 11/2 teaspoon
Green Chili-cilantro lemon paste – 1 tablespoon
Coriander-cumin powder – 2 teaspoons
Sugar – 2-3 teaspoon
Salt to taste
Water to knead the dough
1 tablespoon oil
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
- Start boiling water in a steamer
- Mix all the dry ingredients which include spices and flours.
- Add kale and onion to the above mixture and mix well with your hands.
- Now add 2-3 teaspoon of oil and mix well so that it spreads equally across the dough.
- At this point, you will get an idea of how much water will be required for kneading the dough.
- Add water gradually while kneading with another hand to make a soft dough which can be easily pressed in between hands to form dumplings.
- Clean your hands of any dough sticking to it. Rub some oil between your palms and then take an about 1/3 portion of the dough and gently roll it between your hands to create a dumpling of about 2 inches diameter.
- Put this in the plate with holes that fit into the steamer. Make other 2 such dumplings and put all the three into the steamer. Cover the steamer. Cook for about 15 minutes.
- Open the lid and check if the dumplings are cooked by inserting a clean knife to one of it. It will come out clean if they are cooked.
- Turn off the steamer and let the dumplings cool uncovered over the steamer only.
- Once the dumplings are approximately at room temperature, slice them over a chopping board with a clean knife into bite size pieces horizontally.
- In a pan, heat oil. Put mustard seeds, let them crackle, add cumin seeds and asafoetida. Finally, add the cooked muthiyas. Mix well and let them cook on high flame intermittent mixing. A slightly crisp burnt surface will taste good. You can also add any additional seasonings of salt, sugar, lemon or chili powder.
- Finally, garnish with some fresh cilantro leaves.
- Serve hot with tea/yogurt at the time of evening snack, dinner or even breakfast.
This was my mother’s recipe. We used to make these very often and most of the time I was there in the kitchen with my mom. This time, I thought about making it all alone on a small batch. Ganesh Chaturthi was a perfect time. They turned out pretty good. And so here is what I did.
Makes 8-10 small balls(laddoos)
Coarse whole wheat flour – 1 cup
Semolina – 1 tablespoon
Jaggery – (finely chopped ) 1-2 tablespoonful(depending upon the desired sweetness)
Oil for deep frying
Oil for kneading dough
Ghee(clarified butter)- 3-4 tablespoons depending on the requirement for kneading dough as well as for making laddoos
Nutmeg powder – 1-2 teaspoon
Cardamom powder – 1-2 teaspoon
Raisins – 10-15
Cashews – (coarsely chopped) 8-10
Water for kneading dough
- Mix whole wheat flour and Semolina.
- Add about one tablespoon ghee, and one tablespoon oil to it. Mix well so as to spread the fat uniform in the flour.
- Add water slowly with intermittent kneading to make a firm dough.(like bhakhri dough if you know it)
- Divide the dough into 3-4 equal portions. Make them into a rough oval shape. Now put each portion in between your fist and press it in the shape of it as if the fist is your mold. This shape helps to cook the dumpling from inside when we deep fry it.
- Put the oil in frying pan. Heat on medium high. Check by putting a small thin portion of dough in oil. If it immediately comes up, the oil is ready to fry the dumplings. Reduce the heat to medium for some time as you put the dumplings into the oil.
- Fry the dumplings on a medium-high heat until they get reddish brown color on the outer surface.
- Remove them on a tissue paper to absorb any excess oil and let them cool to room temperature.
- Crush the dumplings with your hands coarsely and then put them into a blender to make a coarse powder.
- Pass it through a sieve to remove any remaining large particles. You can grind them back and add to the main mixture if you want. Take all this into a large bowl(steel/glass)
- To this now add finely cut jaggery, nutmeg powder and cinnamon powder. Add raisins and cashews. Mix everything well with your palms. Taste and adjust for sweetness. Make it into a leveled surface.
- In a separate pan, heat ghee. Again check by putting a small amount of our mix to it. It should immediately come up. Pour this ghee over the entire surface of the laddoo mix. Once done, start mixing with your hands as well as a spoon(as some portions may be hot because of ghee. Mix well.
- Take a small portion and try to make it into a ball with a flat base by gently pressing the fingers of one hand over the mixture taken on another palm. If you feel the mixture is dry and crumbling, you can add some additional warm ghee to it.
- Make 8-10 laddoos. If you want you can decorate this with some khas khas on the top surface.
- They are good at least for a week when stored at room temperature.
How many of us have not heard the term “turmeric milk” or “haldi vaala doodh”. If you are an Indian, I bet your dadi, nani or mummy would have made this to you when you were having a cold or a cough. And there are various versions of this. My grandmother used to make it with a big spoon of turmeric and some ajwain seeds. My mother used to add a small pinch of salt to it to make it tastier. Recently my sister shared one recipe of this turmeric milk along with some other spices. Unfortunately, I lost that document but did vaguely remember part of the ingredients. Came up with this delicious thing which has some really high medicinal value.
Turmeric itself has a list of health benefits like antiseptic, anti-inflammatory , and antioxidant. It is in fact recommended for daily usage in one form or another. It’s usage as a medicine and in food is known in India since ancient times. It was a bit offensive when some people tried to unethically patent it as a medicine some years back saying that it’s their discovery while it has been used in India since ages. It is not that just having this milk on a routine basis will make you healthy, and immune to any disease. Ayurveda requires us to adopt a particular lifestyle. There is never a quick fix for health. It’s just the symptoms that we fix most of the time. But yes, provided we are living an acceptable healthy lifestyle, conscious about what is good for our health (physical,mental and spiritual), this is surely a healthy addition to our routine. I made it with things available at home. However, I would still be looking for using mint leaves/tulsi leaves for the same.
Milk – 1 glass
Turmeric – 1 teaspoon
Ajwain seeds – 1/4 teaspoon
Dried lemongrass leaves – 1 1/2 teaspoon when finely chopped
Crushed black pepper – 1/2 teaspoon
Dried Ginger powder – 1/4 teaspoon
Honey – to taste
Bring milk to boil with all the ingredients added and mixed well except honey. Add honey at last. Stir well. Strain it. Drink warm.