Sabudana (Sago) Khichdi

March 6, 2014

Ingredients

1 cup Sabudana (Sago)
1/2 cup peanuts, , roasted & shelled
2 tablespoon ghee
1 tsp Cumin seeds
1/2 teaspoon or to taste Sendha namak (rock salt)

1/2 teaspoon Sugar
1 tbsp chopped Coriander leaves
2 nos green Chillies, chopped
1 Tablespoon lemon juice

2 Tablespoon grated coconut

Method

Wash sabudana atleast 6 times. Soak in water till the level of Sabudana only, for about 5 hours.
If you add more water then drain in a colander. It is important for the water to drain out very well other wise when cooked, the sabudana will stick together in lumps.

In a mixer jar grind the peanuts and green chilly coarsely (just two runs).

Heat the ghee add cumin seeds, when it splutters add the peanut chilly mix and stir for a minute, then add the sabudana, sendha namak, sugar and turn around over low heat till cooked through. It takes a couple of minutes. Take it off the heat, add the lemon juice and mix well.

Serve garnished with chopped coriander and grated coconut.  Serve hot.

Note: For this khichdi no turmeric powder is added.  The pictures are looking yellow- too much sunlight.

Labels: Breakfast, Healthy, Vegan

Eggless & Vegan Pancakes

Ingredients for the Crepes
1 Cup All Purpose Flour
1 Cup Water
1 Teaspoon Rose water
A pinch of salt
Color of your choice

For the stuffing
2 Cups  Grated fresh coconut
1/4 Cup Jaggery
1.1/2 Teaspoon Sugar
1 Teaspoon Ghee
1/8 Teaspoon Cardamon powder
2 Tablespoon chopped Nuts
1 Teaspoon Raisins
1 Teaspoon Rose petal crushed

Method
Mix all the ingredients for the crepes and make a smooth batter that is lump free and thin.  Let this batter rest for 15 minutes.  Divided this batter into four parts and add the color. In the first part add a drop of pink color and mix  well, in the 2nd part add a drop of green color mix well, in the 3rd part add a drop of yellow color and mix well, the 4th part keep white.

To make the stuffing
Mix jaggery, coconut and sugar in bowl.  In a pan heat the ghee on low flame, add coconut mixture and stir till the jaggery and sugar melts stir it till slightly dry add the chopped nuts, raisins and cardamon powder stir well and switch off the flame. Keep it to cool.

Grease a small nonstick pan pour in the ladle of the batter and swirl it around the pan (Do not use a spoon to make the crepes). Cover the pan for a minute open the lid and when the crepe starts leaving the side lift from the pan and keep on a plate and let it cool  ( do not flip the crepe).  This crepe should be thin or else when you fill the stuffing and start folding it it will crack.  So check before you make the next crepe.  Take a crepe on  place a tablespoon of stuffing (the quantity of stuffing will depend on the size of the crepe) on the end toward you and fold it.  These crepes are soft and delicious.  Do give this a try as they do take time to prepare.

Lables: Sweets & Desserts, Healthy, Vegan, Pancakes

Stuffed Cabbages (Dolmas)

March 3, 2014

The term dolma covers a variety of stuffed vegetable dishes, widespread in the Middle East and Mediterranean area. Dolma is a family of stuffed vegetable dishes common in the Mediterranean Basin and Middle East, as well surrounding regions including theBalkans, Armenia, Iran, and Central Asia. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. Grape or cabbage leaves wrapped around a filling are called 'sarma', but are also often called 'dolma' or 'yaprak dolma' (Долма:Russian Translation) The stuffing may or may not include meat. Meat dolmas are generally served warm, often with egg-lemon or garlic yogurt sauce; meatless ones are generally served cold. The filling generally consists of rice, minced meat or grains. In either case, the filling includes onion, herbs like dill, mint or parsley and spices. Meatless fillings are cooked with olive oil and include raisins or currants, onion, nuts or pulses. Here I, am sharing with you Dolams made of leftover Nasi Goreng. I had prepared Nasi Goreng yestarday and had some leftover, so I prepared this Dolmas. H and I had it cold. Added cheese for him, for me cheeseless. But they tasted very lovely. Lets go to the recipe.

Ingredients
8 Nos Cabbage leaves
1 Cup Nasi Goreng
3 Tablespoons cheese grated

Cut the stem of the cabbage and separate the leaves. Put them in Boiling water for 2 minutes till the slightly soft. I put them in the cabbage leaves in a microwave. Take a proof bag and put the washed cabbage leave and microwave on high for 3 minutes. Drain the cabbage leaves and prepare to wrap everything up.
Mix the cheese and Nasi Goreng togather . Wrapping is very simple. Take a leaf and put two tablespoons of stuffing in the middle. Fold over the top of the leaf onto the stuffing, then fold over the two sides onto the middle, and then roll it all up. Tie the wraps with onion leaks and keep aside. The Dolmas are ready to serve. They are very tasty. If you want you can add more cheese to make it cheesey.

Labels: Vegetables, Salads, Healthy, Main course, Vegan, Continental Cuisine, Cabbage

Chole Sabzi (Chick Peas) / Kabuli Channa

March 1, 2014

During my college days we used to regularly eat Chole Bhature at Gurukripa Sion.  Still remember those days and taste of this dish which is Mumbai famous street food.  Today, I, give you my version of this dish Chole.

Ingredients

Kabuli channa / Chick peas   1 cup (wash & soak overnight)
Red chilly powder                     1 teaspoon
Coriander powder                     1 teaspoon
Tumeric powder                        1/4 teaspoon
Chole Masala                              1 tablespoon
Amchur powder                         1/2 teaspoon
Garam masala                            1/4 teaspoon
Jaggery                                        1/2 teaspoon
Salt to taste

Grind to paste

Onions                  2 nos
Tomato                 2 nos
Green chilly         1 no
Ginger                   1 teaspoon
Garlic                     1 teaspoon

Tempering

Oil                                         2 tablespoons
Bay leaf                                1 no

Garnishing

Coriander                          1 tablespoon chopped
Cubed fried potatoes      1 large


Method

Boil the chick peas in 4 cups of water in a cooker for 5 minutes.

In a kadai heat oil add the bay leaf, ground paste and fry well till oil separates.  Then add the cooked chick peas, chilly, coriander, chole, amchur, turmeric powder and salt mix well. Then add the water in which the chick peas was cooked give it a quick stir.  Cook on high flame for 2 minutes.  Cover with lid lower the flame and cook for 15 minutes.  Add the garam masala, jaggery  cook again for 5 minutes. Garnish with coriander and fried potatoes.  Serve hot with puris or Bhatura.  I prepared it dry with very little gravy.  You may adjust the gravy to your choice.

Labels: Vegetables, Lentils, Healthy, Main course, Vegan, Chickpea

Sarso Ka Sag - Winter special super dish

February 28, 2014

This a really superb dish which is a specialty of Punjabi's. We trekking friends just wanted to eat this dish with Makai ki roti. The greens like Sarso(Mustard leaves) and Bathua are seen in the market only in winter. The other greens added to it is spinach (Palak) which is available throughout the year. We requested our friend Sweety to prepare it who is a superb cook. I brought the veggies for her. Our loving friend prepared this dish for us with Makai ki roti. We had this with chopped onions, jaggery, freshly churned white butter by Jasbir, buttermilk by Vasudha. We had an awesome and fullsome breakfast on the hills of Yeor ( Wasuta point). But the cook in me would not give up without giving this a try in my kitchen. So here is the recipe taken from Sweety. Thanks Sweety for this lovely recipe and tasty dish.

Ingredients

1 bunch Mustard greens
2 bunch Spinach leaves
1 bunch Bathua
3 green chillies
2 large tomatoes – chopped
1 large onions – chopped
1 tablespoon garlic
1 tablespoon ginger
1 tsp each cumin , turmeric & coriander powder
1 tsp garam masala
1 tablespoon maize flour
Salt to taste

To temper

3 tablespoon ghee

1 tsp cumin seeds
3 dry red chilies
1/4 tsp asafoetida

To garnish

Onion rings
Loads of White butter (homemade)

Method

Clean and wash all the greens at least 3-4 times in fresh water.( I place them water in which potassium per-magnet is added for 5 minutes) then rinse it 3-4 times in fresh water.

Keep the greens (saag), green chillies and salt to taste in a pressure cooker. Add 1 cup of water. Turn on the flame, and cook it for 1 whistle, and keep on slow flame for 10 minutes.

Once the green mixture comes to room temperature,mash the greens(saag) if there is too much of water then place it again on full flame for a few minutes till the water is has sligtly dried. Then add the maize flour and blend it with an hand blender till coarse.

Heat ghee in a pan, sizzle in cumin seeds, red chillies, asafoetida, coriander seeds for half a minute. Add garlic, ginger and sauté for 1-2 minutes on low flame till light brown. Add onions, and fry till pink brown. Last, add the chopped tomatoes, throw in all the remaining spices and saag, cook it covered for next 10 minutes, until it gets all mushy and cooked

Smother with more butter on top and onions rings on side. Serve with Makai ki roti followed by a piece of Jaggery to accomplish the traditional serve. Squeeze some lemon juice over onion rings to enjoy them even more with saag.

The saag is so tasty that you must try it in your kitchen. Please leave your comments.


Labels: Vegetables, Leafy vegetables, Healthy, Main course, Vegan