Monday, 24 March 2008

Meethi Paratha

A variation of the usual chappthi / Paratha.

There was a time when I used to run at the sight of green leafy vegetables…Though mom’s kootu and greens porriyal were tasty I just wouldn’t touch it. She used to coax me eat them giving me ‘n’ number of reasons and finally threaten me saying if I don't eat them , I would fail in my studies.!!!I guess her tactics didn’t work so she switched over to alternative methods to get that stuff into my system.The result – I fell in love with meethi parathas!!

This is nutritious and can be taken along on a journey when you don’t wana eat spicy hotel food. The parathas are by themselves so yummmm that you can just enjoy it with pickle and yoghurt. I love it with mango pickle

You need

Whole wheat flour – 2 cups
Meethi leaves – 1 cup
Mustard – 1 teaspoon
Jeera – 1 teaspoon
Chilli powder – 1 teaspoon
Oil – 1 teaspoon
Salt to taste
Water


1. Heat oil in a kadai and put in mustard and jeera.
2. When they splutter add the meethi leaves and stir for a few minutes.[Some people skip this step but I prefer to saute the leaves a little].
3. Let it cool.
4. In a bowl mix all the ingredients with the sautéed meethi leaves adding warm water to form dough.
5. Let it stand for a few hours.
6. Pinch off a lump of dough and roll it out evenly.
7. Heat a griddle and cook it till you see brown spots on either side.
8. Drizzle oil if necessary.
9. Serve hot with a dollop of butter,pickle,yoghurt


Tuesday, 18 March 2008

Bhel Puri

A mouth-watering roadside treat for your taste buds

Just the name ‘bhel puri’ conjures up the images of roadside hawkers near beaches and parks with a small crowd around each of them. Originally a dish from Gujarat, it has spread to all corners of India and each person has a favorite version. The ingredients that go into making it also vary with individual tastes.

This is one of the first recipes that I tried out and it did turn out well mainly because of its simplicity, I guess!!.I learnt this recipe from a chaatwaala near my aunt’s place and over the years modified it to my taste.

You Need

Puffed rice – 2 cups
Carrot grated – 1
Boiled and coarsely mashed potato -1
Cucumber finely chopped -1
Raw mango finely chopped - ½
Tomato finely chopped – 1
Onion finely chopped – 1
Coriander – to garnish
Green chutney
Sweet chutney
Sev – ½ cup
Chat masala - 1 tablespoon
Salt – to taste

Mix all ingredients and serve immediately. Adjust sweet / green chutney to your taste.

[Bhelpuri is best consumed as soon as it is mixed else it turns soggy.
You can also add pappdi,roasted groundnut etc for crunchiness]

For green chutney

• 1 small bunch coriander leaves
• 1 small bunch mint leaves
• 1 “ piece ginger
• 2 green chillies
• 2 tablespoons lemon juice
• Salt to taste

Blend all the ingredients adding minimal water. It can prepared in advance and refrigerated. Dilute as required before use.

For Sweet chutney

• 10 seedless dates
• lime sized tamarind
• 2 teaspoons jaggery
• ½ teaspoon chilli powder
• Salt to taste

Soak tamarind and jaggery in hot water and make a thick extract. Blend with dates , strain and use as required.

Wednesday, 12 March 2008

Baby Brinjal In Tangy Sauce

The saying - ‘The way to a man’s heart is through is stomach’ may be very true but what if that food affects his heart??? Scary thought, huh?? Each and every day we hear about ‘cholesterol, heart blocks, low fat diets …… ‘.The list is endless.A tasty dish does not necessarily mean it has to be laden with oil. Even the traditional recipes that use loads of ghee or oil can be modified to ‘low fat / fat-free’ and still be lip-smacking.

This is one such dish which is very delicious when cooked in lots of oil .It is originally called ‘Ennai kathirikkai’ meaning brinjals cooked in oil!!!!.But I have modified it and used very little oil just for seasoning without compromising the taste – Thanks to the microwave!!!

So ,here is a low fat delicious dish....

You need :

Tender baby brinjal – ½ kilo
Tamarind – big lemon size


Fry in a little oil and powder coarsely:

Gram dhal – 5 teaspoons
Urad dhal – 5 teaspoons
Red Chillies – 8-10
Asafoetida – a pinch
Sesame seed – 2 teaspoons [roast separately without oil]


Seasoning:

Oil – 1 teaspoon
Mustard – ½ teaspoon
Gram Dhal – ½ teaspoon
Curry leaves – a few sprigs

Salt to taste

1. Remove the stalk from the brinjal and make a few slits on the same side.
2. Check for ‘wormies’ and stuff it with the powder. Save the remaining powder.
3. Arrange the stuffed brinjal in a microwave proof dish and microwave in 80% power for 6 minutes or till almost tender.
4. Make a thick extract of the tamarind. Strain and keep aside.
5. In a kadai heat oil and add the seasonings and wait till it splutters and turns golden brown.
6. Put in the brinjal and stir for a few seconds.
7. Now add the tamarind extract and salt and let it simmer.
8. When it reduces to half the quantity, add the remaining powder mixed with a little water.
9. Keep stirring gently till the sauce thickens.
10. Serve hot on a warm bed of rice.

Do not microwave the brinjal till tender as they will also get cooked in the tamarind sauce and fall apart.

There is another way of preparing the same dish. Spices like saunf, cinnamon, cloves can be added while preparing the powder and also the slits can be made from the other end keeping the stalks intact.





Wednesday, 5 March 2008

More Kuzhambu

This is a south Indian version of ‘khadi’,usually prepared with sour curds.Any vegetable can be used in this prepareation and it is soooo easy to prepare. Served with rice it gives a variation from the routine rice –sambar combination.

You need:

Sour /Fresh curd – 2 cups
Turmeric powder – ½ teaspoon
Besan [Bengal gram flour]- 2 tablespoon
Salt to taste
Vegetable of your choice – Boiled
[Pumpkin,drumstick,carrot,yam,chow-chow,potato]

Seasoning:

Mustard seeds – ½ teaspoon
Fenugreek seeds – ½ teaspoon
Asafoeteda – a pinch
Curry leaves
Coconut oil / Sunflower oil – 1Tablespoon

Grind to a smooth paste :

Green chillies – 4
Ginger – 1” piece
Grated cocnut – 5 tablespoons
Jeera – ½ teaspoon

1. Beat curd well adding salt and turmeric powder
2. Heat oil in a kadai and add the seasonings
3. When done add the beaten curd,ground paste and the boiled vegetables.
4. Add a little water to the besan and keep aside
5. When the curd mixture starts to boil, blend in the besan paste.
The mixture will thicken on boiling.
6. When it reaches the desired consistency,remove from heat and serve with rice

If you are using veggies like ladies finger,add it after the seasonings and fry for a few minutes and continue the other steps.





Monday, 3 March 2008

Food And Mood

Are you feeling unduly angry or too happy for words??? Well,maybe what you ate has answers to these questions..

Read on...

What we eat has a huge influence not only over our physical well being, but also over our thoughts, and ultimately our emotional and spiritual well being. The yogis of ancient times knew this, and have written many classical yogic texts. Unlike modern scientists, yogis were not interested in the chemical content (protein, vitamins, etc...) of the food.

Instead, food is traditionally classified according to its effect on the body and mind, using the three Gunas:

Sattva
Raja &
Tamas

Sattvic foods

"Sattvic" foods is that which is pure, clean and wholesome. A sattvic diet is one that gives life, strength, energy, courage and self-determination and generates equanimity,poise and holy tendencies.It also gives us the subtle nourishment necessary for vitality and consciousness. These are clean burning foods that leave little or no residue on the nervous system,

Sattvic foods include cow’s milk , butter , ghee, cream, cheese, curd prepared from cow’s milk, fresh fruits and vegetables, legumes and beans, wholesome unrefined grains, almonds, groundnuts, coconut, tender coconut water etc.

Rajasic foods

"Rajasic" foods are the irritants and stimulating foods and are very hot, bitter, sour, dry, or salty. These foods generate passion and boisterous tendencies. They destroy the mind-body equilibrium, feeding the body at the expense of the mind. Too much rajasic food will over stimulate the body and excite the passions, making the mind restless and uncontrollable.

Historically, rajasic foods were always of good quality and freshness, hence the origin of the word "raja" - kingly, or fit for a king. Such foods would encourage aggression and domination.

Rajasic foods include hot substances, such as spices or strong herbs, stimulants, like coffee and tea, fish, eggs, salt and chocolate, tamarind, oil, white sugar, fried foods, sesame seed(gingelly seed),certain vegetables like radish brinjal, drumstick, cucumber etc. Eating in a hurry is also considered rajasic.


Tamasic foods :

"Tamasic" foods lead one to a state of inertness, dullness, and sloth. These are known as the "dead" foods which contain no vitality or life. They generate exciting and impure thoughts. These foods are heavy and cause irritability and restlessness .Alertness and concentration is very difficult soon after eating tamasic foods.

A tamasic diet benefits neither the mind nor the body. The body's resistance to disease is destroyed and the mind filled with dark emotions, such as anger and greed.

Tamasic items include meat, alcohol, tobacco, onions, garlic, fermented foods, such as vinegar, and stale or overripe substances, half-cooked and twice – cooked articles. Overeating is also regarded as tamasic.

Many of the foods we use today can be classified as “tamasic” as they contain heavy preservatives and artificial additives.

Another important aspect to note is that the nature of the food can be changed. Cooking is the most obvious way to change the nature of food. Grains become sattvic only after cooking. Honey becomes tamasic (poisonous) with cooking. The nature of a food also change by being in combination with other foods and spices, or if it is stored for periods of time.

How and when we eat is also important. One should not eat too late at night.There should be a gap of at least two [ preferably 3 to 4] hours between supper and sleep.

Food should be freshly prepared and eaten with attention, respect and gratitude.

While one should eat to live, rather than live to eat, food should be tasty, so as to be appreciated.
The attitude of the person preparing the food is important as well, as the mood of the cook permeates the food.

By understanding these qualities of food we can bring health, harmony and happiness into our lives.