The Soy Story

Before I write any further- I want to mention to you all that I love, LOVE Soy milk. I actually like the taste of it. It is cruelty-free, has no cholesterol and gives good amounts of Calcium, Vitamin D, Vitamin E, Vitamin B-12, protein among the others. My favourite is the vanilla soy milk. But I enjoy the original too.

By NO means is this dis-illusional. Before I saw this video on you tube, I had atleast 1 glass of soy milk per day, Tofu about 2-3 times per week, edamame- once per week and Soy nutrela/ Soy TVP about once per week. Now you can well imagine how much I enjoy soy products. And i have great respect for those who have shifted to cruelty-free foods.

Before I start to include anything in my diet- I research it. For me it is simple. If my fore-fathers and their fore-fathers have eaten any particular food for decades and hundreds of years- then my body too can handle it. It is in our system. But if my fore-fathers and their fore-fathers haven’t eaten it- then definitely my body is not very adaptable to it. That goes true for beef and pork. Being brought up into a GSB household- most of the GSB have survived on fish for centuries. But beef and pork- NOT. So I minimize my intake of these two. I may taste it when I go out and that is it. It is pretty simple.

SO when I started soy in my diet- I was initially too busy to research it. Back in India I did have good amount of Soy Nutrella in diet (similar to TVP- Textured vegetable protein) and In our chapati flour there was a handful of soy flour. But drinking soy milk once/ twice daily is a big jump.

So when I google’d/ youtube’d the side-effects of soy milk, I was pretty shocked and surprised to see what I found. I do not know whether this is a gimmick or just negative publicity on the part of the people who have put up that kind of videos.

If you or your friends have justifications/ or any information to this, kindly drop a line. Your inputs are highly appreciated.

4M- Methi Malai Makai Mutter

The BEST Methi Malai Makai Mutter (minus the Malai)
Literally Meaning Fenugreek leaves, Corn, Cream, Peas Curry in creamy sauce.(minus the cream)!

This is a powerpacked curry and is a delicacy in Vegetarian Indian Cusine. Peas have high nutrition and the Methi/Fenugreek leaves are high in iron and B-vitamins. If the Malai is cut out (or lessened) from this dish, it is heavenly delicious as well as gulit-free.

Fresh fenugreek leaves, Corn, Peas and Milk are the key ingredients in this Dish. I replace the cream with milk and almond powder/meal. If you are able to grind the garam masala freshly(in coffee grinder) then the flavours double. I have been making this dish ever since I got married, because My DH loves it. But This has become my favourite Jazzy-curry dish too. This time I had some spinach leaves lying in fridge. I used it up too. And I couldn’t even make out that spinach was added in there. It tasted just like Methi Malai Makai Mutter

Ingredients:

1 bunch Methi/ Fenugreek leaves(about 2 cups)
1 cup spinach leaves
1 medium onion, minced
2 garlic cloves, finely minced
1 green cilli, minced
Garam Masala Whole*(1 green cardamom, 1 clove/ lavang, 1/4 inch cinnamon, 1/4 tsp cumin/ jeera, 1 bayleaf)
Garam Masala Powdered(1 clove/ lavang, 4 peppercorns, 1 green cardamom, 1/4 tsp coriander seeds. 1/4 inch or less cinnamon) OR 3/4 tsp of good Punjabi Garam Masala
1 cup frozen corn
3/4 cup frozen peas
1 Tbsp Almond powder/ almond meal
1/2 tsp sugar(optional)
1/2 tsp Dry Mango/Amchur powder
1/2 tsp red chilli powder
1 cup Milk(3/4 cup fatfree + 1/4cup 2%)**
salt
2 tsp Canola oil
Serves 3-4. Time-25 mins

Method:

1. Wash, pat dry and chop fenugreek seeds.(I use the stems also, just chop fine). Same for spinach. Wash and defrost peas, corn.
2. Heat Oil on low flame and Add whole garam Masala and saute till fragrant.
3. Add Onion, garlic, green chilli and saute till light brown.
4. Add powdered garam masala and saute for 15 sec till fragrant. Don’t burn.
5. Add the greens and stir fry for 5 mins till dry and partially cooked. (It already smells divine)
6. Add 1/4 cup milk(2%) and let the greens absorb the milk.
7. Once dry- Add almond powder and let greens absorb all of it. Turn gas on low.
8. Add corn, peas,salt, sugar(if using, I didnt have to). Cook 2 mins.
9. Add 3/4 cup of milk and mix well and cook on low. Add more milk if you want more gravy. Let the milk come to a boil on med-low flame. No high flame or you wont get creamy texture. This will take about 7 mins. Check for seasonings.
10. Turn off. Now add amchur powder, red chilli powder, red chilli flakes. And serve.

Ahh – I want to have it again! Relish with your Roti, Pulav, bread, parantha

Note:

1. Previously I have made this using frozen Methi too. Tastes the same, but fresh is healthier
2. * Whole garam masala gave depth of flavour. It is not necessary. Using only powdered masala also it tastes great!
3. **I used combination of 2% milk to get little creamyness. Fully fat-free can be used. If you want very creamy then use whole milk. Cream- Don’t even go there.(Although it will taste beyond heavenly with cream)
4. Can be easily made Vegan by substituting the milk and minus the cream to make it south beach Diet friendly.
5. Dont go by the number of ** or spices or steps. This dish is pretty quick. It is my regular goto- See! (And I don’t spend over half hour on any meal cooking)

Cheers- M

CHA-CHA-CHA: CHicken CHettinad

I have absolutely no clues about what I have just typed in the Title.

Nonetheless, here is an easy way of making Chicken Chettinad. It is one of my favourite dishes when we have Indian food in restaurants. However I find the outside food too greasy, so I make it at home. This one is strongly flavoured (it will Kick-Out your cold) chicken curry dish and the MUST-HAVE ingredients here are curry leaves, Methi/Fenugreek seeds, Fennel seeds amongst the other spices.

Normally I showcase all meals that are one-pot, but this one requires roasting spices and coconut and then grinding. So I use my same pot to do all the spice mixture roasting. Lightly rinse it, and cook the chettinad in the same pot. Inspite of the mixie-grinding etc etc etc, this dish is pretty quick.

4 chicken scallopini (about 2 breast)- cut and marinated with salt, turmeric.

To Roast & Grind:
1/2 tsp oil
3/4 tsp cumin seeds
1 tsp coriander seeds
2 whole dry chillies
3 cloves/ lavang
5-6 peppercorns
1/4 of star anise
1/4 inch cinnamon stick
1/4 tsp methi seeds
1/2 tsp fennel seeds
3 tsp shredded coconut/ frozen coconut
1/2 tsp ginger
4 cloves garlic

Tadka & cook:
2 T canola oil
1/4 tsp mustard seeds
1/4 tsp fenugreek/ methi seeds
1/4 tsp fennel seeds
10 curry leaves
1 onion, minced
1/4 tsp ginger minced
1 tsp chilli powder
1/2 tsp turmeric
1 tomato chopped
1/4 cup coconut milk (optional)
salt to taste
1/2 lemon, juiced
2 tsp coriander leaves

1. Clean and marinade chicken with 1/2 tsp salt, 1/4 tsp turmeric powder.
2. Roast the ingredients under “To Roast & Grind”. Spices till fragrant. Then add coconut & ginger-garlic. Roast 2 mins. And grind with little water to smooth paste. I use lesser coconut. More coconut tastes better. You can use about 1/2 cup.
3. Heat oil. Temper with mustard seeds- sizzle, methi seeds, fennel seeds, curry leaves, onions, ginger and stir fry till oinions start caramelizing and light brown.
4. Add chilli powder, turmeric, the ground paste, chicken and mix well till chicken is well coated. Cook For 2 mins on high heat covered. (Chettinad aromas already filling nooks& crannies). Add about 1/2- 3/4 cup water- depending upon the gravy consistency needed. Cover and cook for 10 mins. Add chopped tomatoes, salt if needed and cook for another 10 mins or till cooked. Add lemon juice once cooked and off stove. Garnish with coriander leaves.

This is the best chicken chettinad recipe I have tasted. And my Significant Other seconds this. You can add about 1/4 cup of coconut milk to make it more creamy!! Try this. It is delicious!

Cheers- M

Did You Know-1

Every cosmetic/ beauty product comes with an expiry date. That means toss it after that date. Unknowingly I, and many others like me, may have used their favorite lip color etc for months beyond this date. Now that I know about it, i TRY and throw away the expired ones  (sob sob, cos I am very protective about mine).

To know about this. check the back side of your cosmetic jar, on the bottom side. You will find this type of symbol. That means- This product is Good for use for 24 months after it is first opened. Sometimes it is also on the box in which the product comes.Cheers- M

Have a good one!

Mix n Match Adai

Mung Dal-Garbanzo Adai/ Lentil pancake/ Lentil Dosa/ Lentil Flatbread

Adai- Why didn’t I know you for so long?!

I never grew up eating this type of dosa. Adai is a south-indian preparation which uses Chana Dal (split garbanzo beans), Rice, Urad Dal soaked and then ground to form dosas.
This is my version of Adai. It is not the authentic adai, but I make it only this way- with some additions now and then. This version is gluten-free, South Beach diet -friendly, low-carb, high-fiber food form of having superb protein and fiber.

Ingredients:

3/4 cup split Mung dal
1 fistful Urad dal
1 fistful Poha/ flattened white rice (optional, for crispiness)
1/4 tsp methi/ fenugreek seeds
1/2 cup mashed & cooked garbanzo beans (optional)

1/2 tsp ginger, minced
1-2 green chillies, chopped
1/4 cup onion, chopped
1/4 tsp cumin seeds
3 sprigs coriander leaves, chopped
salt
2 Tbsp canola oil

Wash & soak the Mung Dal+ fenugreek seeds together atleast for 4 hrs
Wash & Soak Urad Dal 1-2 hrs before grinding. Urad Dal should not be soaked for longer time, or it may go bad.

Drain both the Dals. Add ginger, salt and Using very little water grind to fine paste. This mixture should have pancake like consistency. To this mixture add onions, chopped green chillies, coriander leaves, cumin seeds. (To this I added some leftover cooked garbanzo beans- mashed. This gave superb crunch and taste to the Adai) Mix well and adjust salt seasoning. Adai mix is ready. This mixture can be kept for about 2-3 hours before preparing the adai. Since Mung Dal does not really need long soak time, this is ready for immediate use.

Heat Griddle. Season well with Oil. The griddle should be hot. Sprinkle few drops of water and the pan should sizzle. Put about 3 heaped Tablespoons of Adai mix in center and quickly in circular motion form the round dosa type shape. This should be thicker than dosa. Cover and cook on med flame for about 4-5 mins till golden and crispy on one side. Add few drops of oil and flip. Cook Uncovered for about 4 mins till golden and cooked. I cook on both sides as a matter of preference. Serve with Sambar, Coconut chutney an/or Tomato chutney. Serves 2-3.

Note:

1. For Dinner, Soak split Mung Dal and fenugreek seeds in cold water in morning. Don’t soak Urad dal now, soak it in hot water before grinding in pm.
2. Chana Dal is also added to mung dal to make delicious Adai
3. Yellow & Green split Mung dal can be used
4. For South Beach Diet- Use brown rice in place of poha. Or simply avoid.

Lip Smack

This one is a quickie post.

A home-made lip scrub. Summer-time is good, but It has more use during winter time.

Ingredients:
2 pinch granulated sugar
2-3 drops honey
2-3 drops Extra virgin Olive oil.

Mix all the ingredients with finger. And apply to lips in circular motion gently. Wash off with plain water and use the regular chapstick.

This scrub lightly exfoliates. And olive oil- sugar- honey gives natural smoothness and moisturize.

Ps. I have no clues why the name of this post. Probably at the end of the day I couldn’t comeup with a better title

Godi Moong Beans Curry

Mung/ Moong Beans Curry with Goda Masala.

Goda Masala is a Maharashtrian Masala that has few additional ingredients to the regular garam Masala. The addition of Dagadphool, Sesame seeds, Dried coconut give strong notes of flavour. Recipes with Goda masala have great pairing with addition of Peanuts/ chunky peanut butter and Jaggery/Gul/ Muscovado sugar. The “Godi” literally means little sweet here. Although I have never made this masala at home, I ONLY use the Goda Masala of Kirtikar Bros. at Girgaum, Mumbai. It is the best I have tasted. My MIL very dearly sends it to me every year. And again, like Samar masala I usually stock it in my refrigerator You can find it in Indian Grocery stores in the US, but I have never really tried ones that are got here.

Ingredients:

3/4 cup dry whole Moong/ Mung Beans- soaked
1 onion
1 Tomato
1 potato (optional)
1 garlic clove minced
1/4 tsp ginger minced

For Tempering: (in that order)
1/2 tsp mustard seeds
1/2 tsp jeera/ cumin seeds
2 green chillies slit
5-6 curry leaves (optional)
1 pinch Asafoetida/ hing
1/4 tsp turmeric

1/2 tsp coarse coriander powder
3/4 + 1/2 tsp Goda Masala
1/2 tsp cumin powder
1/2 tsp red chilli powder (or more)
1 Tbsp Chunky peanut butter/ 2 Tbsp roasted crushed peanuts
1-2 tsp Jaggery/ Gul/ Muscovado sugar (depending on taste)
2 tsp chopped coriander leaves garnish.
1 T canola oil

Serves 3. Cook time: 20 mins. Soak time: atleast 1/2 hr.

If you  forget to soak the Dals/beans in advance, like me, then this one is a great option to get good protein. For cooking in the evening Soak Moong beans in cold water the morning. If No time, then soak in hot water for atleast 1/2 hr before cooking.

1. Heat Oil. Add tempering ingredients mustard- sizzle, Cumin- sizzle, green chillies, curry leaves, hing, turmeric and immediately chopped onions, ginger, garlic. Take care not to burn the spices.
2. Cook onions till past transparent. Add coriander powder, 1/4 tsp cumin powder, 3/4 tsp Goda masala (reserving rest for the end), red chilli powder. Saute 10 secs. Do not burn.
3. Add Moong, tomatoes, potatoes if using, Salt, thrice amount water as mung (depending upon how much curry you want). Cover And cook for 15-20 mins. stir occassionally.
4. After 20 mins, check seasonings, consistency And add remaining 1/2 tsp Goda Masala, Chunky peanut butter, Jaggery, And cook for 5 mins or till Moong gets cooked- depends on the soaking time. Switch off and add coriander leaves.
5. If you Do not have Goda Masala, then use regular garam masala. It will taste different though.
6. The Curry should have hints of sweetness- but not sweet.

This is one of the easiest Dals/ Curries, one-pot curries to make. And doesn’t require much plan-or-prep. Adding remaining Goda Masala in the end gives it its typical flavor. This is one of my favorite go-to, quick-cook Dal. Serve with Chapati/ Roti/ Bread.

2017799863Goda Masala is a Maharashtrian Masala that has few additional ingredients to the regular garam Masala. Dagadphool, Sesame seeds, Dried coconut have strong notes of flavour. Recipes with Goda masala have great pairing with addition of Peanut/ chunky peanut butter and Jaggery/Gul/ Muscovado sugar. Although I have never made this at home, I ONLY use the Goda Masala of Kirtikar Bros. at Girgaum, Mumbai. My MIL very dearly sends it to me every year and Again, like Samar masala I usually stock it in my refrigerator You can find it in Indian Grocery stores in the US, but I have never really tried ones that are got here.Ingredients:

Sabudana thalipeeth/ poli

Superb tasting and quick option for a completely vegetarian times(Upvas in Marathi/ Shivrakh in Goan). Yes I am talking about the fasting times. But this is so good that I have made this couple of times just for the simple crispy pleasures of eating these. If you have not had this before, then it is a must-try. It is typically a maharashtrian dish but anyone will enjoy it. Sabudana thalipeeth. I had first tried similar at Chitale Bandhu stores at Pune. there called sabudana puri. Also Aswad at Shivaji park, Mumbai carries them. But this is a low-fat, make-at home- option to otherwise typical fried marathi crunchies.

Ingredients:

1/2 cup Sabudana/ Tapioca pearls, washed and soaked about 3-4 hrs max
1 green chilli chopped
2 pinch red chilli flakes
1/2 tsp roasted cumin seeds
2 Tbsp chunky peanut butter/ 3 Tbsp crushed peanuts
2 medium sized potatoes grated
2 Tbsp coriander leaves chopped
4-5 curry leaves
1-2 Tbsp canola oil; 1 tsp sugar (optional)
1 pinch turmeric
salt to taste, about 2 Tbsp oil for shallow frying

1. Dont over-soak the Sabudana, or it turns soggy. I used mini-Sabudana that I got from Mumbai.
2. Drain Sabudana completely. Can also rub off excess water using kitchen paper. Add grated potatoes, green chillies, chilli flakes, roasted cumin seeds, curry leaves, chopped coriander leaves, salt to taste, crushed peanuts/ chunky peanut butter, turmeric, oil. Mix well. (This mixture will not stick together. It looks like it falls apart when held together. That is ok.)
3. Heat griddle. I used my trusted cast iron flat griddle. Season with about 1 tsp oil. Spread completely.( My cast iron skillet is seasoned so fine that it almost works like non-stick with little oil. I will explain in the end how to take care of cast iron pans). Non stick pans will work great too.
4. Once nicely heated and oiled, Put about 3 Tbsp of the mixture on the pan, and quickly using the spoon spread it about 6-8 inches in diameter. Because of the heat the potato and sabudana/tapioca releases starch and this binds them well. It may seem difficult at first try, but the second onwards will work fine. Once spread by spoon into circle, spread oil abt 1/2 tsp all over and cover and cook on med-low heat for about 4-5 mins. Add few drops of oil on top side. Flip and cook other side without lid for about 4-5 mins till desired crunch consistency. Can cook more if you want the thalipeeth very crunchy yet chewy. But don’t cook it on too high flame or the sabudana poli will burn. Makes about 6 sabudana poli/ thalipeeth.

This is a yummy-licious snack. Can serve with coconut/ coriander or any favourite chutney. And me loves it. It is gone within minutes!

* Cast Iron skillet:

I use my Lodge cast iron 12″ flat skillet. I use it to make phulkas, parathas, adai, omlettes. Initially everything used to stick. But it improves later. Clean it will mild dish soap. Immediately dry it completely. Never keep any water droplets or it will rust. Take 3-4 drops of canola or similar(high temp) oil and completely coat cooking surface. Do this after every use. Yes, I know maintaining cast iron is a little diffuicult. Cannot dump in dishwasher. Never leave it soaking in water. And also, it is so heavy! Since it is mostly used for phulkas etc, it remains clean. My cast iron appe pan and round pan are starting to work better now. Looking at the benefits of cast iron, this is a double thumbs up from me.

1 tsp sugar(optional)

Natural Nail care

The best nail care I find is applying warm oil on nails after you clip and file them. Or whatever you do to it as your regular  routine.

1. Heat about 1 tsp of vegetable oil lightly. Like 10 sec in microwave. It should be just warm and NOT hot.
2. Take the cotton balls or like make-up remover swabs. Apply gently the warm oil onto the nails using the cotton balls.
3. Keep 2 mins. Then wash/ wipe*.

The nails will feel healthy, moisturized and perked up! There is usually no time for this right. What you can also do is that, after the routine mani/pedi or nail clipping, moisturize the nails with your regular body lotion. It helps.

* If using this on toes, then clean well. You don’t want to slip off those  lovely heels!

Turmeric Face mask

Turmeric face mask.

Every Indian girl would have used this in her life. It is the simplest face pack made with the kitchen ingredients. And It Does perks up the complexion. It can be done once in 1-2 months.

You need:

1 tsp chickpea flour/ besan

1 light pinch turmeric

1 tsp milk

You do:

Mix all to form a creamy paste. Add milk drops if too dry. Spread over clean face in thin layer.

Keep 10 mins or till dry.

Wash off well. Lightly clean with gentle soap like dove etc/ or face wash. Pat dry.

Take little extra virgin olive oil and massage into skin. That is moisturizing enough.

Notes:

1. Only use freshest quality, clean ingredients when it comes to face.

2. Some people (including myself) get some rash if finest quality besan is not used. Like if the besan has additives then don’t use it. Add very little turmeric or your complexion tinge will change!

3. I have done this for many many years and love this face mask. In India we used fresh cream (that came after boiling the milk).

4. If trying for first time- ALWAYS do a patch test.

5. Every lady has a different skin type. This mask would work best for dry-normal-oily skin. If you have sensitive or other skin I wouldn’t recommend it. Don’t do it. Else try at your own risk

6. I personally have dry-normal-very dry (during winter) skin. And I only used finest extra virgin olive oil for years. My mum used olive oil on me since I was about 2 months old. And when my friends ask me what I use, they often are surprised that I only used olive oil. But after coming to US, I found that the climate is very drying and harsh to skin. So have to use stronger face moisturizers. Will write about it in my fore-coming posts

7. I used this face pack in India every 2 months. In the US I have tried it 2 times in 3 years! Ahh, the comforts of living in India!

My Pantry

Buy, store, organize, spills, clutter, run-out. Yes, these all happen in my pantry. But I try to keeps things  orderly (Ah!) as and when I can. But how much ever one would try, when new stuff (here: read pantry items) cometh , clutters are bound to happen.

I believe Indian pantry is the MOST versatile in the world. People are often amazed how many items we keep in there. But we do require them. I live in a apartment and I try and keep a minimalist pantry. But there are atleast 10 spices, 3 flours, 4 beans/legumes, cereals, pastas, tomato/tuna cans etc.

My pantry is about 2 drawers and a half counter. I love my pantry. And I would like to share it with you.

Handy Counter Pantry:

This is my counter pantry. I keep tea-salt-sugar-oil here. Next to it is a spice rack. I emptied all the contents it came with and store my whole spices, goda masala, garam masala, samar* (Samar is the Goan garam masala. Details below). Next to it is my Samadde (Again Goan word for the Masala-box that most indians have). And few other non-pantry items. Most of the people who come to my place fall in love with this spice rack and more so of storing the spices in there.

Note that When spices are exposed in see-through glass containers, they lose a little (I’d say around 5%) of its flavor. But out of personal choice I would rather keep it this way, and it saves me time and extra efforts!

Kitchen Cabinet 1:

This is my below the counter storage. Here I store the chapati flour, some crackers, beans, seeds, legumes, rice, cereals, pasta. In the green stackable boxes I store onions-potato-garlic. Food Storage** is very important. Care must be taken to keep the stuff in air-tight containers.

Kitchen Cabinet 2:

There is a small space where I keep the stock of Masalas, Oils, Some sauces and etc. This is my stand-by cabinet.

In addition to these I keep some flours and chocolates in the fridge. And some tomato and tuna and beans cans. That’s it. That is my minimalist pantry. I try and keep it low-profile because I don’t believe in purchasing stuff that I will not use.

*samar: Samar is the Goan word for Garam masala. Very few people know about it. I get mine from my sources ( ) directly from Goa. And usually get stock for a year. Also the samar is used only in authentic recipes like Goan curries(tonak), Xacutis, Batata kapa/kacharya (fodi). It is pretty different from any typical garam masala.

**Food Storage: After visiting Indian grocery, not always does one feel like putting all the stuff in place. Same with me. Try and put things in air-tight containers atleast in next 2 days. This lenghtens the shelf life.  Also when you buy nuts, refrigerate them. So that their oils are protected. Some prefer toasting almonds/ peanuts before refrigerating. Also, I would like to share that purchasing lightly roasted Rava/Semolina is a time-saving option.

This post is my entry to Jaya’s Coming Clean event. I am looking forward to see how other girlfriends organize their pantry!

Moolya chi bhaji

Daikon Radish curry (dry)/ Mooli subzi

Diakon radish is commonly called Mooli (hindi)/ MooLa (marathi)/ MooLo (Goan, Konkani). It is commonly used to make parathas. In Goan cooking we use it in Daal. Some people run away from it as while cooking it gives strong aroma. Also not many people love eating this vegetable. But there are some like me who absolutely adore this vegetable. It is sometimes also eaten raw or in salads. Also it is a superfood.

Here I will be showing a very simple Moolya chi bhaji recipe which is in under 15 mins.

1 medium Mooli/ Diakon radish( greens also can be used)

For tempering (in that order)
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
1/2 tsp methi/ fenugreek seeds
1 green chilli slit
1 dry red chilli broken in 2
5-7 curry leaves (optional)
1 pinch of hing/ asofoteida
1/4 turmeric powder

2 Tbsp Chana dal soaked (optional)
salt to taste
chopped coriander leaves to garnish
1 Tbsp oil

Time: 15 mins, Serves: 2

Clean and scrape lightly the Mooli. Chop into small pieces (so it gets cooked faster). If you also have the Mooli greens, great. Chop them too.
Heat oil. Temper with mustard seeds. Once they sizzle and start popping, carefully add cumin seeds, urad dal, methi seeds, chillies, curry leaves and saute for 15 sec till fragrant (but not burnt). Then add hing, turmeric powder and immediately Mooli. Stir and close for 2 mins. Then season with salt, drizzle water if sticking to bottom and cook for 12-15 mins till cooked, stirring frequently in between.
Once cooked, the Mooli should be tender, but not squishy. Garnish with coriander leaves n serve.

Best with parathas, chapati, phulkas.

Chana Dal can also added. I didn’t have it so didn’t use it. If using then pre-soak and half cook before adding). Add with Mooli and cook together.

Cheers,

M

Tropical Punch Oatmeal Muffins

 

Yes, so I am back with my (one of the) first shots at baking- And I am doing well at it! Here I mean baking as in cakes, muffins and stuff. I have never really tried it and I try pushing it away saying that I dont have an electric mixer for that. But Hey, these muffins are so gorgeous and hardly need any effort. They are like just three steps- tak tak tak. And they are done. Having made my first batch- I am planning to make them more often and refrigerate/ freeze the for quick breakfast or snack. (I am guessing whether there will be any left for freezing in the first place). I am inspired to do them from this amazing post. There are couple of things that have been modified to the original recipe according to our likings.

These muffins have Rolled oats, Whole wheat flour, almond flour, omega-3s. Sounds Great! Here I used all the frozen fruits and berries that had been once proudly purchased- in the anticipation that more fruits would be included. But I keep on forgeting that they lie in my freezer, have been there since about four or more months and thankfully have not expired yet!

Also I am happy that this is one of my first shots at baking; and it will take off from here at wholesome baking! Yay! So here it goes.

Dry Ingredients:

1/2 cup Whole wheat Flour
1/2 cup Rolled Oats (Not instant oats)
1/4 cup Almond flour
1/2 tsp Baking powder
1/4 tsp Baking soda
1 pinch salt
2 pinch cinnamon powder

Wet Ingredients:
1/4 cup chunky apple sauce (optional)
1/4 cup low fat milk/ soymilk
4-5 Tbsp raw sugar
1 T canola oil
1 T flax seeds (soaked in 2 T warm milk) or 1 egg
1/4 tsp vanilla extract

For Tropical punch Oatmeal Berry muffins:
1/2 cup mixed frozen berries chopped
1/4 cup frozen pineapples chopped
2 T dried blueberries/ cranberries/ raisins

Makes 16 mini-muffins/ cup-cakes.

Prep time: 5 mins, Bake time: 18 mins

Start preheating oven at 375 degrees

Grease the muffin pan/ line with muffin cups. I use the mini muffin pan. I think mini muffins are too cute. Normal muffins will also taste delicious.

Step 1: Mix the dry ingredients.

Step 2: Combine the wet ingredients seperately. If not using apple sauce, substitute it with milk.

Step 3: In the dry ingredients, making a well in the center, add the wet ingredients. Combine. Don’t over-mix. (If the mixture looks too dry, add milk, 1 Tbsp at a time). Fold-in lightly the chopped frozen berries, pineapples, dried berries/ raisins.  Fill muffin cups upto 3/4 full.

Bake these beauties for about 16-18 mins. A minute more for normal size muffins.

These are super healthy whole grain breakfast, snack or dessert. Excellent vegan option too. Over in a bite or two and completely satisfying. Pineapple and mixed berries(straw, rasp, blue, black- berries) give a tropical feeling to these muffins. 

We enjoyed them so much that I made Triple chocolate Oatmeal muffins too.

For Triple chocolate Oatmeal muffins:
4 cubes dark chocolate (I used 100%)
2 pinch expresso powder (I used decaf coffee, didn’t have expresso)
2 Tbsp cocoa powder

Follow same steps as the Tropical punch muffins. Only add the above ingredients to the dry ingredients.

These also bake beautifully. Got different depths of chocolate. Here I used 100 % dark chocolate as it had been lying in my fridge for months and who eats just this dark chocolate for dessert? But this is a good way to use it. It was too strong chocolate taste, but next time I would use 85% cocoa chocolate. 

Here I happend to use up frozen berries, frozen pineapple, almond flour, oats, 100% dark chocolate, cocoa powder, decaf coffee powder, baking sodas and baking powder! That had been lying around for so long! And I am so relieved I could use it all at a shot! This recipe goes to Nupur’s BB4 What’s lurking in the kitchen event.

This recipe is so easy breezy that no one can go wrong with it. So try it!

Cheers,

M

Bulgur Burger

The title seems like an alliteration right!

Burger patty! All like them. But when it comes to vegetarian burgers, we cannot miss out on creamy potatoes in the burgers. I wanted to make burgers vegetarian, when I didn’t have potatoes at home. But wanted something low-carb, high protein and fiber and more importantly highly filling. And surprisingly I had purchased bulgur wheat. It has thrice the fibre of brown rice and lesser carbs. And one can make a couple more to be done for the next days meal. I have shortcuts right. Yes, I use healthy shortcuts. And I love it! If you are vegetarian, you will love them. And if u are non-vegetarian, you will not miss a thing!

Ingredients:

3/4 cup bulgur wheat

1/2 cup black beans cooked and drained

1/2 cup onions,

1 stack celery(optional)

1 Tbsp ginger grated

1 Tbsp garlic grated

1/8 tsp turmeric tsp

2 Tbsp of mint leaves, coriander ( or herb of your choice)

1 Tbsp chopped fresh oregano (not when using garam masala)

2 T bread crumbs(optional)

2 Tbsp oil

1/2 tsp each garam masala, cumin, coriander powder (optional)

salt, pepper, red chilli flakes as per taste

Makes 7 burger patties.

Quick soak n drain bulgur.

In pan take 1 tsp oil, saute onions for 2 mins, add celery lightly saute.

Add bulgur, 1.5 times water, salt and cook for 18 mins( cook bulgur as written on back of pack)

Once cooked cool. Then add- beans, ginger garlic, seasonings, turmeric, garam masala, spices, salt, pepper, mashed black beans. Mix well and chill in refrigerator for 30 mins at least. Else the mixture will not take burger form. Check seasonings. Once cooled, heat frying pan and put 1-2 tsp oil and spread around the pan. Form into patties form, coat with breadcrumbs and brown on both sides, adding little oil if required. The burgers are cooked, just need good crisping on the top.

Serve with wheat bun, Tomato, cheese, mayo, lettuce and u have it.

I served it with salad greens, avocado with minced garlic and olive oil drizzle and little ranch dressing. Hmm. Delicious.

Granola

Powerful granola!

Chocolate Blueberry Crunchy granola:

Growing up in India, at my house we always had hearty breakfast. Either Eggs/ Lentils/ Potato curry with chapatis/ Roti(whole-wheat Indian flatbread), Dosa (rice and lentil pancake) with sambar and chutney are just very few to mention. Here in the US, eating home is an achievement in itself. Next question is who will cook? Yes, me and the DH cannot eat cereals all the time. Once in a while is good. But although there are excellent cereals out there, I tried making my own granola so that I could adjust it as per taste. And it tasted FAB.

I can even munch on it as late afternoon snack, and be guilt-free about eating it. In fact I feel better about it!

Ingredients:

12 oz Granola/ 1 pack ( I used Bobs red mill)

1 oz/ 2 pieces of Extra dark chocolate grated

1/2 cup dried blueberries

1/4 tsp cinnamon powder

1/2 cup walnuts chopped

Makes 8-10 servings.

Now this pack of granola is already toasted and I even eat it right out of the packet. And I love it. But the H (ie. The Husband)- although he is a non-fussy eater, he is fussy in many ways. So for him, I have to jazz-up this granola.

Toast the granola along with walnuts at 300 C degree oven for 10-15 mins.

While the granola is still warm, add the grated chocolate on it. The warmth will melt the chocolate and coat some granola with it. When it gets cool it will be choco-bits! Then add cinnamon, blueberries to it. Here you can add any of your favourite ingredients to it (I do not add sugar as the brand of granola I use already has sugar and fruit juice already added) Let it cool completely. Store it in air-tight box in refrigerator. You are done for a week! Wholegrain and hearty!

Have it on vanilla yogurt with some fresh fruits. Purrfect!

Although this can never replace my mon’s breakfast, it comes as a quick snack / breakfast/ munchie.

Delicious Morning Smoothie

Blueberry Banana Peanuty Smoothie:

Tens of things on mind at the beginning of the Day? Yes, that is routine right. Forget frying eggs, you don’t feel like switching on the stove sometimes in the morning. Nevermind. I have this delicious, power-packed-’kick-start’ smoothie for you. Taste fantastic and keeps you up for next couple of hours. And its naturally healthy- and in under 2 mins!

Serves 2.

1 Banana

1/2 cup blueberries (any berries/ frozen would do)

2 Tbsp yogurt- sugarfree, fatfree

1 tsp peanut butter

1 tsp Agave nectar

1tsp flaxseed powder

1 cup fatfree milk plain(soy would do)

2 ice cubes

Put all the above ingredients in blender and blend smoothly. Hmm.

Notes- Can replace peanut butter with almond butter. And milk with soymilk.