Methi dal ( Dal with fenugreek leaves )

                                                   

Methi dal

Once I happen to visit a Hydrabadi mess with my husband, in that restaurant, in the veg thali they served the methi dal. Hence I thought of preparing methi dal in my own style. 

Dal is the staple food at home but just to make healthy twist to the dal I thought of preparing methi dal ,as sometimes we get bored by eating the same dal tadka recipe.

I know many people know about the benefits of methi leaves, though few people eat methi leaves in their food regularly but still there will be some people who don’t like the taste of this leafy vegetable.

Methi dal is the best way to make these fussy eaters consume methi leaves. Methi leaves are bitter in taste but the health benefits are really very sweet.

        Ingredients

• 1 cup Tur dal(pigeon pea lentils)
• Water (as per requirement)
• ½ tsp turmeric powder
• 1-2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tablespoon grated coconut
• 1 medium size onion (finely chopped)
• ½ inch ginger (finely chopped)
• 5 to 6 garlic (finely chopped)
• 1-2 green chilies (slit)
• 1 to 2 dry red bedgi chilies
• 1 medium tomato (finely chopped)
• ½ tsp red chili powder
• A pinch of asafetida
• 1 cup fresh fenugreek/methi leaves (cleaned &chopped)
• Salt (as per taste)
• jaggery (around 1 tsp)

       Method of preparation

• Pressure cook the dal,methi leaves,tomato,onion,ginger, green chilies turmeric and water till the 3 whistles.
• Once the pressure cooker cools down, open the lid and gently mix all the ingredients with the help of whisk.
• Add salt,jaggery,grated coconut and red chili powder and mix again with the ladle.
• Give tempering with some oil and red chili, cumin,mustard seeds, asafetida and chopped garlic.
• Pour this mixture in the dal or add the cooked dal to this tempering mixture. Add water as per requirement.Stir very well and simmer the dal for 7 to 8 minutes more.
• Serve the methi dal steaming hot with steamed rice.

       Note

• In the above  recipe i have used tur dal, but you can also make this dal with moong dal and chana dal . You can also use a combination of two to three lentils.
• I have cooked dal ,methi leaves ,tomato and onion together to give integrated taste to the dal.As per personal choice you can cook dal and other ingredients separately.                                                                                                                                                                                                         Happy Cooking !

Banana Smoothie...

Banana smoothie

A deliciously healthy way to start the day is by banana smoothie. Banana smoothie makes excellent breakfasts or mid-day snacks since bananas blend so well with other flavors.

Although we eat a lot of bananas in the house, it seems like there are always a couple that ripen way faster than we can consume them.

I like ripe bananas for making smoothie, when they start turning black, as they begin to lose their appeal.

Although ayurveda doesn’t recommend consuming milk and fruit together. It’s ok to have this combination once in a blue moon.

        Ingredients

• 1 frozen ripe banana, cut into chunks
• 1 cup whole milk (cold)
• 1 – 2 tablespoons sugar/ Honey
• 1/8 teaspoon vanilla extract
• Water (as per requirement)

        (Serves 2)

        Method of preparation

• Initially blend only  banana chunks by  adding very little water to make fine paste.
• Then into the banana paste add remaining ingredients.
• Blend all ingredients until it reaches your desired consistency. Pour the smoothie into a glass. Drink it with a straw or straight from the cup.Drink immediately.

      Note

• I prefer adding cold milk rather than ice cubes to maintain the thick consistency. It’s a personal choice.
• Some avoid adding sugar or honey as banana is sweet enough to taste.It’s again a personal choice

       

        Happy Blending !

Chicken fried rice..

                                                                               

Who doesn’t like chicken fried rice? But normally we have the tendency to have this Chinese dish in the restaurants. As this dish is my husband’s favorite one and easy to make at home. I tried it this time at home as he was craving for it ever since!

I learned a few awesome tricks on how to get the perfect fried rice in my recipe here.  I really couldn’t believe how good it turned out to be. 

I promise that you can prepare chicken fried rice at home better than take out chicken fried rice. You will really be impressed with yourself. Do try this out…

Frying marinated chicken

                                                                                                                                                  

Cooked rice

  

        Ingredients

• Rice 1 cup (soak for 1 hr)
• Oil (3-4 tablespoon)
• Lemon juice (1 tsp)
• Salt (as per need)
• Chicken (1 cup shredded/minced/chunks)
• Pepper powder (1 tsp)
• Corn flour (1 tsp)
• Soya sauce (2 tsp)
• 1 egg (beaten)
• Ginger garlic (1 tablespoon each finely chopped)
• Spring onion white (1 tablespoon)
• Carrot (1 tablespoon)
• Capsicum (1 tablespoon)
• Chili garlic sauce (1 tsp)
• White vinegar (1 tsp)
• Spring onion greens (2 tablespoons) 

       Serves ( 2-3)                                                                                                                                          

Scramble the egg in frying pan

Chicken ,veggies and egg

                                                          

        
        Method of preparation

• Take the chicken and marinate it with salt (around 1 tsp), corn flour, 1 tsp soya sauce and ½ tsp    pepper powder for about 15 minutes.
• Wash and soak long grain rice for an hour. Boil 4 cups of water for 1 cup of rice. Once it starts boiling vigorously, add the rice. Add lemon juice, salt (around 1 tsp) and 1 tablespoons of oil when the rice is cooking. 
• Simmer the rice on a low flame uncovered. Cook till soft yet grains separated. Drain water immediately and spread the rice it in a plate and let it cool down.
• Now take the marinated chicken in a frying pan containing 1 tablespoon of oil. Cover and cook on a low flame. Keep stirring to prevent burning. This is the perfect way to get tender chicken. Once the color of the chicken changes and it’s cooked turn off the flame and keep it aside.
• Beat one egg in a bowl and keep aside.
• In the same pan take 1 tablespoon of oil and saute chopped ginger and garlic for a while the add spring onion whites, carrot, capsicum and saute for some time.
• Now move the veggies in one side and pour the beaten egg. Wait for a while, then scramble the egg in the pan and mix with veggies.
• Now it’s the time to add Soya sauce (1 tsp) and chili garlic sauce (1 tsp), mix properly.
• Then add cooked rice, ½ tsp of pepper powder and vinegar. Saute for some time. Finally add spring onion greens. Adjust salt as per need.
• Fried rice is ready.Serve hot.

      

        Note

• Some people add ajinamoto (MSG) for extra flavor but it’s optional. I avoid using it in my recipes considering health point of view.
• To make chicken fried rice, i have used minced chicken but you can even use cubed boneless fillets or shredded chicken as per choice and availability
• You can add veggies as per your taste and availability.

          

          Happy Cooking !

Raw jackfruit subji ( kuvlyacho chakko)

Raw jackfruit subji

                     
Kuvlyacho chakko (raw jackfruit dry subji) is the traditional and popular seasonal recipe from goa and also famous in konkan region, which is easy to prepare with abundant medicinal properties and divine taste and smell.

The Chakko tastes best with tender meat of Raw Jack fruit, the tender the meat the better the taste. It was my favorite dish since childhood. This recipe is borrowed from my mom.

I must say it’s a super food if you have a look at its health benefits. Jack fruit is powerhouse of lot of vitamins, minerals and other nutrients. Iron.Iron and calcium present in it makes it very useful in anemia and to strengthen the bones. It’s rich in antioxidants hence good for skin and prevents ageing. Vitamin A in it makes it good for vision. Jack fruit's flesh is very high in fiber content, so it is easily digestible and reduces constipation. Potassium present in it lowers blood pressure and maintains healthy heart functioning and the list of health benefits continues.

It is a healthy fruit with almost no fats but high energy. The taste and preparations make it a delectable fruit that is not too hard to include in the diet. Asian cuisine commonly uses this fruit as a condiment to various curries and other dishes. This fruit usually grows in abundance during the summer. Unripe raw jack fruits are used in savory dishes and are cooked in gravies and spicy curries. The texture of unripe jack fruit is like mutton and so is its taste when cooked in spices which makes it popular among vegetarians and non-vegetarians alike.

        Ingredients

• Raw jack fruit (kuvlo) medium size 1/2
• Vatana (white peas) ¼ cups soaked overnight/Tur dal (2-3 tablespoon)
• Grated coconut ¼ cups
• Peppercorns (7-8)
• Green chili (1 medium size)
• Salt and jaggery (as per taste)
• Tamarind pulp 1-2 tsp/raw mango/bilimbi (as per taste and availability)
• Asafetida + oil+ mustard seeds (for tempering as per need)

         Serves (3-4)

        Method of preparation

• Apply coconut oil to your hands and cut raw jack fruit into half. Keep aside the second half. 
• Clean the outer covering and the middle hard part.
• Cut the fleshy part into smaller pieces. 
• Pressure cook the jackfruit pieces and soaked white peas till 3 whistles (add little water if required while cooking).
• Now in a mixer coarsely grind grated coconut, tamarind paste, peppercorns and green chili. 
• Add this mixture into cooked vegetable and peas. Mix it well, add salt and some jaggery. 
• Give tempering with oil, asafetida and mustard seeds. Cook on medium flame for another 5 minutes.

        Note

• Instead of tamarind you can add raw mango or Bilimbi (Bimla) for even better taste if available. But they are to be added while cooking jackfruit and not in the paste form.
• If coconut oil is used for tempering it enhances the overall taste of dish.
• Tur dal or white peas(white peas are my personal favorite) are optional .you can use either of one or even can make simple one without adding both.

       Happy Cooking !

Eggless choco walnut cake

                                                       

Choco walnut cake

I had tried to bake the cake couple of times before, but it had never turned out to be so perfect like this time. I am very happy with the final outcome and the taste. This cake boosted my confidence to try more such recipes in my oven.

I wanted to bake healthy version of veg cake and I found this recipe. The cake is made with whole wheat flour and does not have eggs. Instead it makes use of good old lemon juice instead of eggs!

       Ingredients ( 5-6 servings)

• 1 ½ cups of whole wheat flour,
• ¼ cup Cocoa powder,
• 1tsp Baking powder,
• ¾ tsp Baking soda or cooking soda,
• ¼ tsp salt,
• 1 cup powdered sugar,
• 1 tbsp freshly squeezed lemon juice,
• 1/3 cup Vegetable oil,
• 1 cup warm water,
• 1 tsp good quality vanilla extract,
• Walnuts (handful)

      Method of preparation

• It might sound tricky, but trust me it’s easy and can be whipped in not time! Before you begin, pre heat your oven to 170 degrees centigrade and grease a cake tin.
• Take all the dry ingredients, sieve them well and mix them together. Keep aside, while you get set to whip up the liquid batter.
• In a clean bowl, take the liquids, as in the warm water, vanilla extract,  oil and lemon juice and stir well.
• Now slowly and steadily, add the liquid batter, into the dry mixture, in installments. Keep stirring in, to prevent the formation of lumps. Add the walnut pieces and mix well.
• Soon, you will have a dark, sinister looking thick batter. No matter how sinister the batter looks, you will be surprised at the quantum of goodness that comes out in the finale. Bake for 30 mins or until a sharp knife comes out clean through the centre at 170 degree C.
• Allow the cake to cool and then take it out on a cake plate. Slice it and serve it with a dust of cocoa and garnish with walnut.

        Happy Baking!

Colocasia masala curry (Aluche tonak)

The large and billowing colocasia leaf looks like the ears of an elephant. Commonly known as arbi ke patte in Hindi, alu che paan in Marathi, alvi na patta in Gujarati and taro leaves in English,and aluchi pana in konkani it has many medicinal properties that makes it a wonderful food during the rains. Just as an umbrella protects you from the rains, so also arbi and its leaf protect you against many ailments.

The leaves are rich in vitamins and minerals. The Vitamin A content is good for your vision. It also contains Vitamin C, which improves the luster of the hair and gives a sparkle to the eye. Vitamin C is essential for skin health. Its antioxidant action cleanses your body, removing the bad effects of wrong eating, stress and pollution.

The cleansing action adds a glow to the face.The iron content in colocasia leaves improve the quality of blood, and boosts liver health. It is a rich source of calcium, which is essential for sturdy bones and women’s bone health and guards against pre menstrual problems. It is good for lactating mothers as it increases the flow of milk.

The potassium content of the leaves may help to lower blood pressure. Colocasia leaves contain traces of zinc, which is excellent for men’s health and acts as a mood stabilizer if consumed regularly. Consuming these fibre-rich leaves can help to regulate the digestive system, cleanse it, preventing constipation and stomach-related disorders.

Most edible varieties of colocasia leaves contain traces of oxalic acid, which leads to an itching sensation in the mouth and hands during contact. To prevent this, make sure you wash it thoroughly before use. Rinse the itchy area well under running water. A little tamarind juice added during cooking will prevent the itchy sensation when you eat it.

Though this dish is very famous in Maharashtra in the name of अळूचं फदफदं, i will present here the goan version of this dish which is called as” Aluche tonak”. Tonak is the name given to gravy dish in goa which is made using coconut.
Before marriage I never had liking towards this dish and was always worried about the fact that eating the dish prepared from this leaves let to itching in the mouth and throat. This dish is also famous in some families in goa during ganesh since it’s a no onion no garlic recipe, and leaves are easily available during that period.

I happened to eat this dish in goa during ganesh which was prepared by my mother in law. I liked the way she cooked it. My husband just loves this dish hence I borrowed the  authentic goan recipe from my MIL. Now I am also a big fan of this dish along with my husband.

         

       Ingredients

• Around 7-8 medium sized colocasia/alu  leaves and leaf stem (cleaned and chopped)
• Grated coconut (1 cup)
• Garam masala (1 tsp)
• Chili powder (1/2 tsp)
• Tamarind pulp (1 tablespoon)
• Salt (as per taste)
• Jaggery (1 tsp)
• Oil (around 1tablespoon)
• Mustard seeds (1/tsp)
• Asafetida (1/4^th tsp)
• Water (as per need)
• White peas (½ cup soaked in water overnight)
• Vadiyo (5-6)
• (Vadiyo is a sun dried chunk of ash gourd, black gram and other spices. These are very typical to the goan cuisine  )

          Serves ( 3-4)

      Method of preparation

• In a large bowl, take water cut the stems off the leaves, and put the leaves in the water. Make sure they are immersed in water for at least 5 - 10 minutes.
• When the leaves are soaking in the water, in the meanwhile with a small knife, start peeling the skin of the stems. It comes off very easily.
• Drain and rinse the leaves in fresh water. Shake the extra water off the leaves. Roughly chop the leaves and the stems.
• In a pressure cooker place the chopped leaves and stems,also add soaked vatana and around 1 cup of water. Cook till 3-4 whistles.
• After the cooker is ready and the steam has settled, open it and allow the container to cool a little.
• Prepare the gravy by grinding tamarind pulp, grated coconut, garam masala and chili powder and little water.
• Now mix together the coconut gravy and the cooked vatana and leaves. Add salt and jaggery and mix again. Add little water if necessary to adjust the consistency.
• Heat oil in a pan add oil, hing, mustard seeds and vadiyo, allowing them to crackle. Transfer the gravy along with cooked leaves in the pan; stir well and allow it to cook for another 2-3 minutes.
• Serve with roti/chapati or rice.

       

        Note

• Instead of tamarind you can also use sour fruit from goa called 'Amado'/'Ambado' They  are found in plenty during the monsoon season between June and September. Amade have a tangy sour flavor and nice aroma. If you are using it in this dish add around 2-3 sliced amade(as per taste) while cooking the chopped colocasia leaves.

       

       Happy Cooking !

Prawns Paatoli (Paatoli made with prawns stuffing)

                                                  

Prawns Paatoli

Prawns patoli is the combination of Patoli (sweet dish) and Prawns sukke(sungtache sukke). As you all know Patoli or turmeric leaf cakes are a dish mostly prepared in the western coast of India.

It is made of grated coconut, rice and jaggery, and cooked by wrapping and steaming in turmeric leaves.Konkani people prepare patolyos in the month of  Shravan, on Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi.

The flavor and taste imparted by the turmeric leaves is just amazing. Turmeric leaves are known for their medicinal properties in ayurveda. They are great for your body and their fragrance while steaming would just be so aromatic and lovely. 

What makes the patholi special is the steaming technique. If you don’t get turmeric leaves then no replacement would be great. So do try to plant them in your garden or balconies.

Secondly Sungat means prawn in English and sukke meaning dry. This is a dry prawn recipe which does not contain gravy. It’s a very simple and fast dish which can be prepared within 15 min .I prepare this kind of prawn dish whenever I am running out of time and it is always delicious with the spice and tangy flavor...And prawn being our anytime favorite.

There was a competition on goan foodmania called of Fusion confusion where in idea came in my mind to try the Non -Veg version of Patoli with prawns stuffing in it. And Bingo it turned out to be really delicious. This recipe is easy to make with fewer ingredients in a short time and can be best served as Breakfast item, evening snack or healthy snack in Tiff-in for kids.

Try this recipe at home I am sure your family is going to love it …trust me. And I am proud to mention that this recipe fetched me prize.

                                                       

Prawns sukke

        Ingredients (makes around 4-5 patoli)

• Prawns (around 1 cup,cleaned and chopped) 
• Grated coconut ( 1-2 tablespoon)
• Onion ( 1 small size,chopped)
• Tomato( 1 medium sized,chopped)
• Salt( as per taste)
• Chili powder ( 1 tsp)
• Turmeric powder (1/2 tsp)
• Turmeric leaves (around 5-6 as per size)
• Coriander leaves ( handful)
• Wheat flour ( around 2 cups)
• Water (as per need)
• Oil (1-2 tablespoons)                                                                                                                     
                                                                       



Apply wheat dough to turmeric leaves

                                                                     



Spread prawns sukke on wheat dough

 

       Method of preparation

• Firstly to prepare prawns stuffing for patoli take some oil in pan, fry some finely chopped onion for around 2-5 min then add finely chopped tomatoes and cook for some time then add cleaned n chopped prawns. 
• Add salt, turmeric powder, chili powder, grated coconut and cook for another 5-10 min. garnish the mixture with coriander leaves and keep aside. Let it cool for some time.
• To prepare outer wheat covering take some wheat flour in a bowl add some salt, chili powder and some grated coconut to it. By adding water make sticky dough.
• Lastly take turmeric leaves, wash clean and dry them. Over the cleaned leaves apply thin paste of wheat dough and spread with your hand evenly. Then over that dough cover spread the prawns stuffing evenly. Join and close both the ends of the leaves slowly with your hands. Steam this patolis in steamer for around 15-20 min till the color of turmeric leaves changes.

      

        Happy Cooking !                                                                                                                                   

Close both the ends of leaf

                                                    

Keep patolis in steamer