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: