Garlicky Brown Rice

My daughter's exams are on and I am one harried mom. Nah, she ain't a 10th or 12th grader - Far from it. But I have slowly realised that even the 5th grade exams are nothing short of a nightmare. Makes me wonder if I went through the same grind back in school. Gotta ask my mom about that! On a random note, I have been completely MIA vis-a-vis my blog. Blame it on my lethargy or a hectic work schedule, my blog's attention deprived. To set that right I am back with a no brainer of a recipe. This rice is a simple but heavenly affair when paired with a gravy that's hot and exciting. Remember the Thai Green Curry dished out by hubby dearest? Well that had to go with something fresh and earthy.  

While on a trip to the super market a few months back, my 'stay healthy' alias went all berserk. Packets of brown rice, millet and soy granules were grabbed off the aisles like no tomorrow and has been languishing ever since. Save for this sporadic recipe, my health bug seems to have scooted off. It reminds me to put more health into my Sunday menu. Coming back to the brown rice,  I was pleasantly surprised that the rice was well received by family. This rice is power packed with nutrients and beats the white rice hands on. I pressure cooked the rice giving it 2 whistles. The rice came cooked just right - fluffy and not mushy

The recipe can be tweaked to suit your palate. You can add whole spices or your choice of veggies too !

What's in it :-

• Brown Rice - 1 cup
• Olive Oil - 2 tbsp
• Garlic - 15 pods - sliced
• Green Pepper - 1 sliced
• Mint leaves - a small bunch (chopped)
• Soy Sauce - A dash - for the flavour
• Pepper powder - 2 tbsp
• Salt - to taste

Here's How:-

Cook the brown rice as per instructions in the pack. In a separate kadai, add olive oil and as it warms up, tip in the sliced garlic and saute till the raw smell goes. Add the mint leaves and give it a good swirl. Add the soy sauce, salt and pepper to taste. Finally add the cooked rice and mix well. Serve hot with your choice of gravy or other accompaniments. I served it with Thai Green Curry.

E.N.J.O.Y !

Health Ahoy! Red Rice Kozhukattai (Steamed Dumplings)

Sweating it out in the kitchen has never been my favourite things to do. At the risk of sounding lazy (ahem!), I always look for an easy way out! Ouch! On a serious note, I look forward to keeping my kitchen time to the minimum. Of course, I do understand that a lot of hard work also means a whole lot of yummy delight. Case in point, the Wheat Halwa . Yet another example of happy tucking in after flexing the muscles is this dainty looking dumplings. 

I spent the Navrathri weekend in Chennai and had a whale of a time. Shopping, eating out and a few personal errands were packed into the 3 day trip. Besides all this, I also tucked in unabashedly to the yummy delights dished out by mom-in-law. The kozhukattai was one such dish that was thoroughly enjoyed by all of us. I loved the way my MIL went about making these dainties. If she was tired after continuously stirring the batter into submission she did not show it. Mouthing Madhuri Dixit I would say she was puurrrrrrrfect !

Delightful it looks ain't it? It tastes lovely and pack quite a punch too as the dumplings are made of Kerala Red rice also known as Matta rice. This indigenous variety of rice grown in Kerala has a very earthy taste and flavor. Also it is power packed with nutrients and is rich in fibre content. 

My kitchen has been exposed only to the easier upma kozhukattai or the Pidi Kozhukattai variety. Those dumplings are tasty indeed and is a comparatively quicker fix affair but the kozhukattai that is made by grinding the rice to a batter and then thickened on medium flame has its own taste and if it is made of red rice it rightly screams H.E.A.L.T.H ! 

What's in it :- (Makes: 25{depends on the size})

• Red Rice - 2 small cups
• Red Chilli - 1 or 2
• Grated Coconut - 1 cup
• Water -  as required
• Salt -to taste

For tempering:-

• Mustard Seeds, Urad Dal - 1 tbsp each
• Coconut Oil - 3 tbsp
• Curry leaves (finely chopped) - a few sprigs
• Asafoetida - a pinch or two

Here's How :-

First wash the rice well and then soak it in adequate water for 2-3 hours. Grind it finely to a pouring consistency with as little water as possible. In a thick bottomed kadai add coconut oil and as it heats add the mustard and urad dal and allow it to splutter. Add curry leaves and asafoetida. Now add the batter, salt, grated coconut and bring it to a boil while continuously stirring it to avoid any lumps till it becomes thick and becomes difficult to stir.

Allow it to cool a little. Meanwhile keep the idli moulds greased and ready for steaming. Once the mix is of bearable heat take a small amount of it and gently hold and shape it oblong. Repeat for the rest of the mix. 

Steam these kozhukattais in high flame for 15 minutes and let it steam for a few more minutes on a low flame.Take off flame and serve hot with chutney or any other accompaniment of your choice!! Options for accompaniments are - Coconut Chutney, Sambhar or Gun Powder mixed with hot ghee.

E.N.J.O.Y !

Scrumptious Veggie Hakka Noodles

The other day one of my friend was stressing out over wasting her weekend. She was completely flabbergasted that such a thing can happen. Ending the call, i wondered what was the fuss all about ? Quite a few weekends of mine are squandered doing nothing. And when I say nothing I mean absolutely nothing. Zilch - Nada. However you can credit me for beginning the day with a huge to-do list preening happily underneath the fridge magnet. And that's it ! Saturday and/or sunday melts in to oblivion without as much a scratch in to my coveted list.

Weekends don't count unless you spend them doing something completely pointless.

                                                          - Bill Watterson

Weekends are meant to relax and take a chill pill. It is not to stress out overtly. Yes, if you can manage to get a few things done then it is great. If not, there is no need to get flustered. Let the deadlines and tight schedules take a hike. What are the weekdays for anyways ? 

This casual comfy attitude spills into my hearth too - there are days when cooking is a 5 or 6 course meal and then there are days when Maggi noodles rule the roost. Today's recipe is a blend between casual and chic. The noodles were served along with the chunky Chinese style veggies. 

The veggies in the noodles are a medley of riotous colours - flashy purple and gorgeous green add the oomph to the fiery carrot red. A riot of colours indeed !

What's in it :- (Serves :4)

• Ching's Secret Hakka Veg Noodles - 2 packets
• Oil - 2 tbsp
• Spring Onions - 3 (chopped)
• Carrot - 2 medium (julienned)
• Beans - few (diced)
• Purple Cabbage - 1 cup (shredded)
• Soya Sauce - 3 tsp
• Green Chilli Sauce - 1 tsp
• Sweet Chilli Sauce - 1 tsp
• Black Pepper Sauce - 1 tsp
• Salt - to taste
• Pepper - A pinch
• Sugar - 1 tsp

Garnishes :-

• Chopped Spring Onions/Shredded Purple Cabbage

Method:

Cook the noodles as per instructions. Heat oil in a wok on a medium flame. Add all the vegetables and stir fry for a few minutes before adding all the sauces (seasonings) and stir-fry. Add noodles and stir-fry on high flame for a minute or two. Garnish with chopped spring onions and serve hot.

Serve hot with desired accompaniments. ENJOY !

Ven Pongal -The South Indian Khichdi (A wholesome breakfast)

I once read that "All happiness depends on a leisurely breakfast" - and can't agree with it more !

Breakfast is a very important meal as it kick starts the day, pepping us with all the energy. It helps us sustain the rigmaroles of day-to-day living. Making kids gulp their morning food is very vital as it ensures that they stay brisk, smart and alert. Why kids, I find that  a hearty breakfast enables me to bounce in a happy mood the whole day while no breakfast or little breakfast makes me grumpy, slouchy and irritable. Besides, eating breakfast ensures maintaining a healthy weight. Eating a healthy breakfast is as important as making sure you eat breakfast . Say not to high sugar food or meat and dig in to a breakfast that is loaded with carbohydrates/ protein packed/ fibrous.

In the midst of the chaos and mayhem that is a typical morning having good options help and that is where South Indian Breakfasts kicks in. Idlis and dosas in its myriad avatars, pongal, puttu, pesarattu- the list is power packed with nutrients as well as immensely satisfying.

Ven Pongal is one such super breakfast. It is my favourite comfort dish too ! The dish can also be the perfect dinner or the god sent bowl to the occasional hungry pangs that hits you at 4 PM ! It is our very own answer to the Khichdi of North India, our very own kedgeree.Loaded with rice and lentils, the dish is not only healthy but also tasty and pleasantly satiating.

The recipe varies in each house hold in terms of the proportions of the lentils to the rice.To each their own !  

And like any other south Indian dish, this dish gets it's zing from the curry leaves.

What's in it :-

• Rice - 1 cup
• Mung Dal (Split & husked green gram) /பாசி பருப்பு  - 1 cup
• Cumin Seeds - 1 tbsp
• Black Pepper corns - 1 tsp - to taste
• Green Chillis - 2 - chopped
• Ginger - a small piece - grated
• Curry Leaves - a few - rough chopped
• Asafoetida - a small pinch
• Butter/ Ghee - 2 tbsp + 2 spoons extra to finish 
• Cashewnuts - as required
•  Salt - to taste

Here's How :-

Cook the rice and lentils separately with enough water. I pressure cooked them in separate bowls till 3 whistles. For a better mix cook the lentil for 2 whistles.

In a kadai, add butter/ghee and as it starts warming up, add the Cashewnuts and fry till golden. Next tip in the cumin seeds and pepper corns. As they start crackling , add the curry leaves, ginger and asafoetida along with chopped chillis. 

Stir in the cooked rice and lentils. Season it with salt. If you find the mix to be too thick add 1/2 cup of water. Add 2-3 spoons of ghee to finish.

Serve hot with sambhar/chutney/gotsu or any other accompanimenmt of your choice.

You must have heard the saying breakfast like a king, and if it is power packed, the day gets a real kick. So what are waiting for ? Fuel your soul and stomach with this wonderful dish and start the day buzzing with tonnes of energy.This loaded breakfast is off to Avant Garde Cookies - Week 2 :Month 1 (Breakfast)

E.N.J.O.Y

Linking it to Gayathri's WTML-August guest hosted by Archana

Methi Paratha (Indian Flat Bread with Fenugreek Leaves)

I am having a jolly good time with my parents and guess what ? Yours truly is spending very little time in kitchen as the hearth is literally stormed by mommy dearest. And we often end up making dishes that get scant attention in my kitchen. Methi Parathas for instance is one such dish. 

The fenugreek leaves are well-liked but often end up getting a step-motherly treatment in my hearth. However, they are one of my mom's favourite greens. She constantly uses the leaves to rustle up stir-fries, or peps up rice varieties or makes rotis around it with other ingredients. She often tells me about the nutritive value of these greens and the dietary fibre it is loaded with. Rich in antioxidants and iron content, including these greens in the diet regularly is a health boon.

The spiced parathas with these greens was a winner.

What's in it :-

• Fenugreek/Methi Leaves - a small bunch
• Whole Wheat Flour (Atta) - 1 big cup
• Red Chilli Powder - 1 1/2 tsp - to taste
• Garam Masala - 1 tsp - to taste
• Turmeric Powder - 1/2 tsp
• Salt - to taste
• Water - as required (for kneading)
• Oil/Ghee - as required (for cooking)

How :-

Wash the leaves thoroughly and chop them up  roughly. In a mixing bowl, tip in the chopped greens along with all the other ingredients and give it a good mix. Add water slowly and as required to knead  it to a pliable dough. Divide it in to equal sized balls and roll out each one of them as thinly as possible.

Warm the tawa/griddle and place the rolled thin. Let it cook for a few seconds. As the surface starts showing brown spots, apply oil/ghee and flip it over. Let it cook till golden brown. Smear ghee/oil as required. Once both sides are cooked well remove from flame.


Serve hot with choice accompaniments. I served it with curd, pickle and some spinach dal.


enjoy !

Semolina Upma - A Wholesome Breakfast

It's always a pleasure when hubby dearest dons the apron, be it for making a cuppa or dishing out snacks or planning a breakfast/dinner. And when the kitchen is stormed by him on a sunday morning the joy is doubled. Last weekend was one such leisurely affair when hubby made the hearth his own and dished out the savory Upma. It was evident that the dish was a hit when my daughter who otherwise is not a huge fan of this hearty, comforting meal wiped her plate clean and proclaimed it to be the best upma ever!

Upma as per tamil origin is from 2 words உப்பு + மாவு =   salt + flour; so basically it is flour mixture seasoned and garnished to suit one's palate. The star ingredient is anything from semolina/flattened rice/quinoa/couscous/sago/varied sized grains of rice/whole or refined wheat. And of course thanks to Floyd Cardoz ,the dish attained dizzying heights and is elevated to much adulation. 

Semolina (also called as Rava in India) is the coarse, purified wheat middlings of durum wheat or other varieties of wheat or rice or corn is used in making pasta, and also used for breakfast cereals and puddings (Source :Wiki). When this is cooked with vegetables, herbs and tempered /garnished right, the dish indeed signifies a wholesome meal.

What's in it :-

• Semolina - 150 gms ( Roasted to avoid lumpy formation)
• Onion - 3 medium sized - finely chopped
• Green Chillis - 2-3 - to taste- finely chopped
• Fresh Green peas - a fistful
• Carrot - 1 medium sized - grated
• Fresh Grated Coconut - 1 cup
• Cashewnuts - a few
• Ginger - a small piece - scrapped & grated
• Curry Leaves - a few - chopped
• Coriander leaves - a few sprigs - finely chopped
• Mint leaves -a few - finely chopped
• Sesame Oil/Vanaspati (Shortening) - 3 to 4 tbsp 
• Ghee/Clarified Butter - 3 to 4 tbsp
• Lemon Juice - 1 tsp
• Salt - to taste
• Sugar - 1 tsp
• Water - 3 times the quantity of semolina

Note :-

Hubby Dearest was little liberal in terms of quantity of oil/ghee. Feel free to reduce the same as desired.

How :-

In a thick bottomed pan/kadai, add half the oil/vanaspati and as it warms up saute the coconut, coriander leaves & mint leaves for a few minutes. Set it aside. In the same kadai add the remaining oil/vanaspati . On a low flame tip in the cashews ,chopped onions,curry leaves,ginger and let it saute till the onion turns a golden pink. Now add the peas and cook for a few minutes after which add the grated carrot and saute for a few more minutes.

Add water and while it comes to a rousing boil, add the coconut mix fried earlier. Mix salt, sugar & lemon juice. Once the water boils tip in the roasted semolina stirring simultaneously. 

Let it cook with the lid closed for a few minutes. Add ghee and mix it - voila it's ready to be devoured. Serve it with chutney,relish,tomato-sauce,sambhar or any other choice accompaniment.

enjoy !

Adai (Crispy Lentils & Rice Pancakes)

Want a satisfying breakfast or dinner recipe- try this mixed lentils and rice pancakes, that’s protein packed, filling and easy to make. Adai, a quintessential South Indian dish is one of those staple recipes in my hearth that sees some variation everytime I prepare the batter. Curry leaves, Tender Drumstick leaves, Tomatoes, Sliced coconut, onions  are a few options that juggle with the lentils and rice and which one (or a combination of them) finally  goes in to the batter depends upon what’s available in the pantry or what my taste buds crave for !!! I always prefer adais over dosas ( the very popular south indian rice crepes) for multiple reasons – one there is no hard and fast rule for the batter – the proportions of rice and lentils depend upon how you prefer to eat them (more pulses and less rice or vice versa), second – no fermentation of the batter required; thus the dish is ready the minute the pulsing is done and finally it’s a wholesome meal. Also, the best part of them is that no special side-dish needs to be prepared to go along with it. Pickles, salted butter, jaggery are a few always available in the pantry options that tastes swell with them. Personally, I prefer adais with a generous cup of yogurt/curd , thought the classic combination that many swoon over is adai-avial !!!

My in-laws who were holidaying with me last fortnight, revealed my hubby’s love for adais that were thick and voluminous where in a fistful or two of  batter, which is not watered down is taken and dumped on to the hot griddle and gently patted (after adding a few drops to the center) with fingers to a circular form (தட்ற அடை). The centre of that pancake was then slightly poked and a dollop of butter would be dropped to allow it to cook well. You can savour adais that way also, though in this recipe, the batter is watered down for thinner rounds but they need not be paper-thin like their popular counterparts (dosas). This recipe is already featured in Honest Cooking.

Lentils in them are usually a combo of Urad Dal, Chana Dal (Bengal Gram) and sometimes moong dal. Rice used in it is the parboiled rice which is rice that is boiled in hulk and is easily available in stores. Such rice carries more nutritional content and adds a different texture to the batter.While the rice is soaked for a good 4 to 5 hours the lentils are soaked for maximum 2 hours and both are pulsed to a not so fine batter. I retain a fistful of lentils and blend it to the batter; the occasional bite of the whole lentil adds to the pep of the crepe. 

Ingredients

• Parboiled Rice – 1 cup (soaked for 4 to 5 hrs)
• Urad Dal – 1/4 to 1/2 cup (soaked for 2 hrs max)
• Bengal Gram (Chana Dal) – 1/2 cup (soaked for 2 hrs max)
• Dried Red Chillis – 2 – to taste
• Ginger – a small piece
• Curry leaves – leaves of a few sprigs
• Salt – to taste
• Asafoetida – a generous pinch

Instructions

Wash the lentils & rice well and soak them separately. The rice needs to be soaked longer than the lentils.Drain them but be sure to retain some water from the soaked lentils. Using that while pulsing the batter adds to the taste of the pancakes.Retain a fistful of the lentils to be added later to the batter.

In a mixer/processor/blender add the rice,lentils,dried red chillis, ginger & curry leaves and pulse them with required water for a batter like consistency.

The batter need not be smooth;Add the retained lentils to the batter and mix them well with salt & asafoetida.
In an iron griddle or non stick pan add little oil and after it warms up well add a ladle of the batter and gently spread across in a circular motion with the ladle.Let it cook well for a few minutes and flip it for the other side to cook. Use little oil/ghee/butter around the pancake while cooking to ensure a crispy-crunchy adai.Be sure to serve hot. 

Enjoy Adai with choice accompaniments

It's off to Susan's MLLA # 41 hosted by Simona

Double Decker Parathas & Remembering a Good Soul

Food evokes memories - mostly pleasant, sometimes heart tugging but always welcome! A good meal enjoyed with family or an outing with friends with loads of fun, food n frolic or simply cooking a favourite dish for near & dear stays with us for a long time and gently tugs us as delightful memories. I have so many recollections of the past associated with food, that promises to stay fresh always. 


The parathas made today evoked a soulful recollection of a person who has managed to stay in our hearts forever. This gentle & humble soul whom we fondly called as  Naseema ji had in her own ways made a difference to our lives. She joined us as a housemaid 4 years back while we were in Mumbai. Always smiling & cheerful, never having  a bad word for any body and sticking to her work without unnecessary gossip & banter were just a few traits which I admired in her. That she had problems with her spouse was something I came to know after one year of her working --- such was her grace that she did not like self-pity talks. 


When my son who was born under stressful conditions, was very sick & on the verge of not making it any further, she used to pep me up by saying that God tests the bravest the most and to have unconditional faith in HIM. She added that my boy is a mighty warrior and will go places and that her prayers will always have my son's name.


Now when I see my son who has almost become normal, those words that are still etched in my heart, gives me courage to carry on whenever I am down & out.


One fine day after finishing her work as usual she left with a cheerful smile. Unusually she refused to have breakfast and little did I know, that was the last I would ever see her. I got a phone call later in the day saying that she died because of an electrical shock when she was ironing the family's clothes. We went to pay our last respects and I sincerely prayed that her soul Rests in Peace!


Coming back to this holy month of RAMADAN , I remember she telling me that she loved to break her fasts with fried stuff and parathas which were her favourite.


We have moved away from Mumbai, but the fond memories of that gentle soul still lingers.


In her memory........

I made these parathas that got a thunderous reception . The recipe is adapted from Tarla Dalal. The fillings have been tweaked to suit our taste-buds and you are welcome to give it any make over by going in for more peppy ingredients! I enjoyed the parathas with little pickle, a dash of Tomato sauce and a bowl of curd and one paratha is enough to keep you fired up in the morning !

What's in it :-


Filling no 1 :- (Carrot & Green Peas)

• Carrots - 2 - grated
• Green peas - a fistful
• Green Chillis - 2 to 3 - chopped finely - to taste
• Olive Oil - 1 tsp
• Cumin Seeds - 1 tbsp
• Coriander leaves - a few sprigs - finely chopped
• Splash of lemon juice - to taste
• Salt & pepper Powder - to taste

Filling no 2 :-(Cheesy Potatoes)

• Potato - 2 - boiled & mashed
• Onion - 1/2 - finely chopped
• Green Chillis - 2 - finely chopped - to taste
• Coriander leaves - a few sprigs - finely chopped
• Cheese - 1 chiplet - grated - as required - optional
• Salt & Pepper Powder - to taste

For the flatbread/ rotis :-

• Wheat Flour - 1 cup
• Water - as required
• Oli - little
• Ghee/Olive oil - for cooking the parathas - as required

How :-

Knead the flour with required water and add little oil for a smooth pliable dough. Set aside.

In a small pan, add oil and as it warms up let the cumin seeds crackle. Drop the green chillis and the green peas and saute for a few minutes. Add the grated carrots and let it cook for a few minutes before seasoning it with salt & pepper. Take off flame and lemon juice to taste . Garnish with greens. Filling No 1 is ready. 


Mix the ingredients for Filling No 2 in a bowl and adjust the seasoning. Set aside.


Take a small ball of dough and spread it across thinly for the flat bread. Make 3 of them for one double decker paratha. Take a heaped spoon of the carrot-peas filling and spread on one chapatti and cover with another chapatti. On top of it again spread a spoonful of the cheesy potato filling and place another chapatti on the top and press firmly to seal the edges.

Cook the double decker parathas on a tava (griddle) on both sides, using a little oil/butter/ghee . Repeat the process for more parathas. Serve hot.

RAMADAN KAREEM TO ALL MY READERS ! Sending my Ramadan Musings to Lubna's Joys from fasting to Feasting - IV and also to Jabeen's Iftar Nights