Sesame seeds Flavored Rice

For a long time I wanted to prepare this sesame flavored rice and this time when I went back home, I asked mom to prepare it for me. It is a dish full of flavor and we get the full benefits of sesame’s nutrients. Apart from this, I can say that this is a change from the routine of the usual rice dishes like Tomato rice, Lemon rice and the like...

You need:

1. Rice - 1 cup, cooked [grains should be separate]
2. Sesame seeds - 5 tablespoons
3. Urad dhal - 1 teaspoons
4. Gram dhal - 1 teaspoon
5. Redchilli - 2 broken into bits
6. Fenugreek seeds - 1/4 teaspoon
7. Asafoetida a pinch

Seasoning:

8. Sesame seed/Gingelly oil – 1 tablespoon
9. Mustard - 1 teaspoon
10. Urad dhal – 1/2 teaspoon
11. Gramdhal - 1/2 teaspoon
12. Curry leaves – a few

Now the steps:

1. Dry roast sesame seeds and keep it aside.
2. Fry the urad dhal, gram dhal, fenugreek seeds and red chillies in oil till the dhal turns brown. Cool.
3. Grind the sesame seeds and the dhal mixture to a coarse powder.
4. Spread the cooked rice on a plate and sprinkle the powder over it.
5. In a small pan, heat oil and put in the seasonings.
6. When the mustard crackles and the dhal turns brown take off from heat and pour over the rice.
7. Mix gently so that the sesame powder and the seasonings are evenly spread.
8. Serve hot as such or with a raita of your choice.



This dish is off to my event Think Spice - Think Sesame Seeds!

Strawberry Banana Milkshake

Here I am, as promised, with another easy milkshake.

Bananas are available all year through and I combined them with the seasonal strawberry.

You need:

1. Banana - 1/2 or 1 small
2. Strawberries - a handful
3. Cold milk - 150ml
4. Honey to taste

And now the easssy steps:

1. Puree the banana and strawberries in a blender
2. Add cold milk and honey and blend for a few seconds

Serve immediately!!

Strawberry Milkshake

Summer heat is becoming so unbearable that I just can’t think of stepping out during the day. The evening are much cooler though. So that’s time we venture out. But I desperately need something to cool me when I am at home and I made an easy milkshake today.

Growing up in a hill station has its own benefits. The cool climate,tourists spots that we get to visit more often than the others,and of course growing your own strawberry patch. Mom’s friend gave us a small sapling and I planted it at the far end of the garden. I watered it and watched over it like it was my life. Slowly it grew and flowered. I was the happiest girl seeing them flower coz none of my friends had a strawberry patch! The flowers turned into fruits and I waited for them to ripen. Every morning before going to school, I would go to the patch and look under the leaves to see if they have ripened. Mom would often say I was going to miss my school bus if I stood there watching them grow.

Then finally, the fruits turned red and juicy and I sat there basking in the happiness and savoring every bite of the succulent fruit. I was not even bothered to give a few to mom and dad and much more to even wash them!!!

Then after that I had lots of strawberries to look forward to. The patch grew and so did the number of friends visiting home!!! Each one would come to visit me to have a handful of juicy strawberries!!!! Wow, how good it feels to go down the memory lane...

Well, coming to today’s milkshake. I got the last batch of strawberries from the vendor at the local market today - a whole kilo of them. [Knowing Hubby dear‘s passion for strawberry, I can buy any amount of it!!]

Strawberries will be gone before long and I intend to make use of it to the fullest before that. So here is the milkshake I was talking about – Strawberry milkshake.

You need:
1. Strawberries – a handful [I used 10]
2. Cold milk- 150 ml
3. Honey- to taste

Now the simple steps:
1. Puree the strawberry in a blender and add milk and honey.
2. Blend for a few seconds.
3. Serve immediately.



As simple as that.. See you tomorrow with yet another milkshake..

Simple Pumpkin Stirfry

The other day I got a whole pumpkin, small one, coz it looked kind of cute and then it struck me how I was going use it up. The first thing that came to my mind was, of course, a pumpkin soup. Hubby dear, after savoring it, said it was the sweetest soup he had ever tasted!! Even after adding loads of black pepper powder, the pumpkin did not seem to loose its sweetness. Hubby dear who loves spicy foods seemed to be famished that day coz he didn’t even mind the sweetness, just gobbled it all up. Since the soup was too sweet for our liking I decided not to post the recipe.

The other half of the pumpkin just sat there in the refrigerator and I pretended to be oblivious to its presence for a few days, okay, make that a week. I thought it would grow moldy and that would give me a reason to throw it away but I think our refrigerator is working way too good that it just stayed fresh. Then one day I had no other veggie to prepare a stir fry and that’s when this poor pumpkin got its attention.

I prepared a simple stir-fry. I was apprehensive if the stir-fry would taste sweet and used a lot of green chillies, then I feared it would become too spicy but surprisingly - neither was it too sweet nor too spicy - it was just right!!

You need:

1. Pumpkin - 2 cups, peeled and cubed
2. Grated coconut - 2 tablespoons
3. Green chillies - 4, chopped [use less if you don’t like spicy food]
4. Curry leaves - a few
5. Mustard – 1 teaspoon
6. Jeera / Cumin seeds - 1/2 a teaspoon
7. Ginger - 1 teaspoon, grated
8. Salt to taste
9. Oil - 1 teaspoon

Now the steps:

1. In a microwave safe bowl, put in the cubed pumpkin and sprinkle a little water and microwave for 8 minutes or till done. The pumpkin should just be cooked and not be mushy.

2. Heat oil in a pan and put in mustard and jeera and wait fro it to crackle.

3. Add the curry leaves, ginger and when curry leaves turns crisp, put in the green chillies and the cooked pumpkin.

4. Add salt.

5. Sauté for a few minutes and remove from heat.

If you want to use the stove top instead of the microwave just reverse the process.

Heat oil in a pan and put in the seasonings, curry leaves chillies, grated ginger. Then in goes the pumpkin and sprinkle water and cover and cook it almost done. Stir it a few times in between. Add salt and cook till done.

Food for thought:

One look at the pumpkin and you will know that it is loaded with Beta carotene –which is one of the plant carotenoids converted to vitamin A in the body. Beta carotene provides some protection against the degenerative aspects of aging. It also reduces the risk of developing certain types of cancer and offers protection against heart disease.

Apart from the beta-carotene goodness in Pumpkin, it is full of
1. Vitamins (C, K and E),
2. Minerals (Magnesium, Potassium, and Iron) and
3. Fiber

Forbidden Rice Pudding- I Just Did The Forbidden Thing Today!!!

Before you jump to any conclusion, I will disclose to you what that ‘forbidden thing’ is. But prior to that I will tell you something else also - Today is a very special day for me. It was just like yesterday that we tied knots but today we are celebrating our 3rd wedding anniversary!! Can’t believe it-3 years already!!

Anyways, Mom called up this morning to wish us and asked - ‘What sweet have you planned for today?’. Actually, I hadn’t planned anything. Just thought I would buy a cake – easy work. Now Mom set me thinking..

I went through a dozen desserts in my mind but nothing seemed to impress me. I wanted something new and easy. I rummaged the pantry and found a pack of Black Chinese rice I had bought a few months ago and I had completely forgotten about it.[Okay now you would have guessed what that ‘forbidden thing is’, rite!!]

I remembered reading about it and that prompted me to buy. Here in China it is expensive but easily available.

I took out the pack and wondered what to do with it and MIL came near to ask me what it was. She too was new to it. I told her I was gonna prepare rice pudding with it and she gave me a look which I still can’t decipher! Was she thinking - I was crazy, or was she awed that I can cook something traditional with an exotic ingredient or was she thinking my recipe would be a flop or was it... Well, I don’t know!

If you are new to this forbidden rice then here is a little info about this famous rice.

It is also called purple/black rice and it got the ‘forbidden’ thing attached to it coz it was used by the ancient kings as they were prized for their nutrition and favored as a blood toner. Another legend says, the Greeks banned it due to the belief that it was being used by their enemies to aid them in battle.

The black color of the rice is due to the outer coating of black bran. This gives it a rich nutty flavor when cooked. Bran adds to the nutrition and also provides the essential dietary fiber. It is rich in iron and other amino acids and phytonutrients.

This rice is used in both sweet and savory dishes and is popular in China, Thailand and Indonesia. The rich color of forbidden rice makes a striking addition to any dish and turns the water it is cooked in a dark purple. The dark purple color is due to the presence of anthocyanin.

Chinese black rice/Forbidden rice/black-Purple rice/Black tribute rice - call it what you may, it is one treasure trove of nutrition that you may want to add to your palette

Loaded with so much of history and benefits, I put it to use.. Yes, I made forbidden rice pudding.. [Ha ha now u know what I did!!]

You need:

1. Forbidden rice - 1/2 cup
2. Water - 1 cup
3. Milk - 1/2 cup + 2 cups
4. Sugar - 1/4 cup [adjust to taste]
5. Pista nuts - 10
6. Raisins - 1 tablespoon
7. Condensed milk - 2 tablespoons
8. Butter/Ghee - 1 tablespoon
9. Cardamom - 2 pods

And the steps to follow

1. Heat 1/2 a teaspoon butter/ghee in a pan and put in the rice. Fry till you get a good aroma - [around 2-3 minutes]
2. Pressure cook the rice with 1 cup water +1/2 cup milk for 25 minutes
3. Boil milk in a pan and simmer, add the cooked rice and stir.
4. Watch the lovely shade of milk but don’t forget to stir
5. Add sugar and keep stirring once a while
6. When the milk thickens a little, add the condensed milk and let it cook for a couple of minutes.
7. Remove from heat
8. Heat a small pan and put in the remaining ghee/butter
9. Put in raisins and wait till it puffs up. Drain and remove.
10.Put in the pista and fry till brown.
11.Pour the nuts with the ghee over the pudding and add the raisins as well
12.Stir and serve hot/chilled.



I first cooked it for 20 minutes and there was still some liquid remaining so I cooked for an additional 5 minutes. I checked if the rice was cooked by mashing a few grains between my finger and my fingers were dyed in a beautiful shade of purple [or is that indigo?]

I prepared it 3 hours before serving and by the time hubby dear was home, the rice had absorbed most of the milk, so I added around 1 cup milk and heated again before serving.

Yea yea, I am not a big fan of cardamom but the others at home like it so I just used 2 pods. If u are like me and would like to omit cardamom, then soak a few strands of saffron in a teaspoon of milk and rub it and keep aside. Add to the pudding in step 6. I did not have cashew so used pista nuts instead.

Initially I had set aside half a cup sugar but that ‘little voice’ in me shouted to check the taste and add the remaining sugar. Luckily, I heeded to that advice and stopped with a quarter cup!! The taste was just right...



This pudding did seduce my taste buds and was a visual treat too!!

Sattvic Goodies - RCI - Jain Roundup

Are you ready for a sattvic party?

The Soups !

First comes, Spinach and Moong Dhal Soup from Hema Natarajan. She says protein rich moong dhal is her favorite and has used spianch leaves to prepare her all time favorite soup.



The Main-Dishes!

Be it breakfast or dinner, we have a nutritious Besan Chillah from Malini and she adds that this is helpful in reducing body fat!!!



The Vegetable Curries!

We always thought ‘onion-less’ was beyond our imagination but these ladies have proved that you can make tasty dishes without them as well…

Jain Vegetable Makhanwala from Paritha is a delicious curry that once you taste it you will never realize onions were missing!!



Black Eyed Bean Curry from Muskaan Shah is an alternative to meat based dish and the bean provides high quality protein.



Another tempting dish from Muskaan Shah is Jain Sev Tameta Nu Shaak which is rich in antioxidants..



Priya delights us with her Jain Lauki Koftas Curry where she bakes the koftas without frying them and hence can be indulged in even if you are watching your weight!




The Side-Dishes!

A delicious Cabbage Porriyal from Nags



And an almost similar Jain Cabbage Sabji from Priya which is tangier and it can be enjoyed with rice or chapathi/paratha..



Niveditha’s Sai Bhaji is sure to please the lil ones who hate the sight of greens and she says it is a healthy food for the entire family.




Now for the part we have all been waiting for… Yes, The Snacks and Desserts!

If you like to have your favorite Pav Bhaji the Jain way, then you must try Jain Pav Bhaji from Muskaan Shah…



Ragi Diamond Cuts from EC is an easy tea time snack



And Pappad Choori from Priya is a simple and spicy snack and I must say they are healthy too as she microwaved the pappads…



Meera recently found out that the Atte Ke Halwa that her grandma prepared during the monsoons was from the Jain Cuisine. They call it "Gavhachya Peethacha Sheera" or "Gonvva Peetta shiro". Though time consuming to prepare, it is delicious and is eaten during the holy paryushan time.



So there, dear friends, is our array of Sattvic foods. And, if you are wondering what I did, I must tell you that I just sat back and enjoyed these goodies! wink!

Open Sesame!!

It was almost a year ago that I signed up with Sunitha to guest host the event that focus on those special ingredients that enhance the flavor and aroma of the dish yet are nutritionally insignificant… Yes, I am talking about the spices and you would have guessed by now that this month it is my turn to be the hostess of THINK SPICE...

Spices can be anything from dried fruits, seeds, arils, dried buds, stigma, roots and rhizomes to resins. This month we are going to ‘think’ about a seed – Think spice – Think Sesame seeds - The seed of immortality!!

Sesame seed is an ’ancient‘ spice and this spice is known to have been cultivated in the Indus valley and Harappa between 2250 and 1750 BC!!

This seed has been used as food, medicine and to light lamps from a very ancient time. In one of the legends, it is said that the Gods drank sesame wine the night before the earth was created!

These ancient seeds range from creamy white to black color. The light colored ones are favored in the West and middle east and the dark ones are valued in the far east. They are prized for the nutty taste they impart to the dishes and as well as for the oil they yield.

These seeds goes well into sweet and savory dishes due to their nutty flavor. They can be tossed into salads, added to breads, the oil drizzled over cold noodles, ground and used as a seasoning for pasta, vegetables or rice, used to decorate or garnish dishes, ground with other ingredients and used as a dip/dressing. These are just a few examples as to how they are used in the culinary world.

Sesame seed is indeed a rare seed as it contains high quantities of methionine and tryptophan as well as other amino acids and it makes a perfect balance of amino acids in a vegetarian diet when combined with grains and legumes.

Sesame seeds have about three times the calcium content of milk. They also have magnesium, vitamin A, some B vitamins, sesamin lignan-an antioxidant, zinc, phosphorus, copper, iron and potassium. Modern studies have found the oil to have wide medical and pharmaceutical application, it is a mild laxative, has anti-cancer, anti-bacterial, anti-inflammatory and many other beneficial qualities.

With plentiful of uses as food and medicine, and loads of nutrients, share with us delicious recipes that highlight sesame seeds for this month’s Think Spice event.

A few guidelines for the event

1) Post a recipe using the sesame seeds, in any form you desire (seeds, powder, etc.) and it would be really nice if the spice could hold it’s ground in the dish and is not overpowered by many others. After all, the post is supposed to be dedicated specially to them.

Feel free to share all your thoughts and information on the chosen spice. You can also mention how important this spice is in your kitchen i.e. how often you use it, apart from cooking do you use this spice for any other purpose and of course does this spice bring to you any fond memories - maybe from your childhood or did you cook this spice for someone special or did someone cook this for you on an unforgettable moment.

2) Include a link back to this announcement and to Sunitha’s page for the benefit of the readers and for future references.

3) Email me the following details to seduceurtastebuds@gmail.com
a. Your Name
b. Name of Your blog

c. Recipe name

d. URL of the recipe

e. What type of dish you are sending [Starters, Desserts, Snacks etc]
f. A photo of your creation


4) Non bloggers can also send me your entries with the name of the dish, recipe and the photo of the dish.

5) Use of the logo is appraisable.

Rush in your entries before 10^th July, 2009 !!

Updated:
Please leave a message in the comments section after you have sent your entries.