Drumsticks Sabzi

Scientific name Moringa oleifera, known popularly as drumstick tree, is an herbaceous plant grown for its nutritious greens, flowers, and mineral-rich pods. It is a well-recognized member in the Moringaceae family of trees and thought to be originated in the sub-Himalayan ranges of Indian subcontinent. The plant possesses horseradish-like root and, hence, known to the western world as horseradish tree. The seed pods are popular as murnga in Tamil, and malunggay in Philippines.

Health Benefits of Drumstick
Juice of Drum stick when mixed in milk and offered to children greatly helps by strengthening their bones as it is said to be a great source of Calcium. Also drumstick is said to be a great blood purifier.
Pregnant women should often eat drumsticks as it helps ease any kind of pre and post delivery complication.
Drumstick soup helps ease any kind of chest congestions, coughs and sore throats.
Inhaling steam of water in which drumsticks have been boiled helps ease asthma and other lung problem.
Finally drumstick juice greatly adds to the glow on one’s face. Make a mixture of drumstick and limejuice and dab it on your face. You will find your face glowing greatly.
The greens as well as pods also contain good amounts of many vital B-complex vitamins such as folates,vitamin-B6 (pyridoxine), thiamin (vitamin B-1), riboflavin, pantothenic acid, and niacin. Much of these vitamin functions as co-enzymes in carbohydrate, protein, and fat metabolism.
This sabzi is very tasty, try it and you will definitively love it. 

Ingredients

6 Drumsticks
2 Tablespoon oil or ghee
1 Medium Onion - sliced
A Sprig Curry Leaves
¼ Teaspoon Turmeric powder
1 Teaspoon Black Pepper powder
2 Tablespoons Coconut - coarsely ground
½ Teaspoon Pav Bhaji Masala
½ Teaspoon Sugar
Salt to taste

Method

Cut the drumsticks into 4 inch pieces and peel the green skin. Keep aside.

In a pan, heat ghee/oil and sauté onion over moderate heat till light pink then add curry leaves, turmeric powder, the drumsticks and mix well, add salt, sugar, black pepper, and ground coconut, stir well. Add little water cover with lid add water on top of the lid and cook. Stir in between, when cooked add the pav bhaji masala and serve hot. This sabzi can be eaten as a side dish with rice/dal, rotis, chapattis, etc.  
Labels: Main course, Drumstick, Healthy, Vegan, Gluten free, Vegetarian, Sabzi, Indian, Side Dish

Low Cal – Pita Pockets with Herbed Eggless Mayonnaise And Veggies

Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat, comes very close. The Syrian call Pita bread as Syrian bread in their country.

Pita bread can also be baked in oven but I baked in on the non stick tava. This bread baked on the tava taste much better than when baked in the oven. While baking the pita bread the aroma that fills your kitchen is awesome. The mayonnaise that is made a vegetarian , easy and tasty. This pita pocket was my lunch today.

Ingredients for Pita Bread ( Makes 4 )
¾ Cup Wheat Flour
½ Cup All Purpose Flour
2 Tablespoons Semolina (Rawa)
½ Teaspoon rapid rising yeast
1 Teaspoon sugar
¼ Teaspoon salt
½ Teaspoon oil
1 Cup Lukewarm water.

Method
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy. Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water in depression. Slowly add the warm water, and form it into a dough knead till the dough is no longer sticky and is smooth and elastic. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 4 equal pieces. Place balls on oiled floured surface. Let sit covered for 10 minutes. Roll out in oblong shape with your hand ¼ inch thick and keep it on a plastic sheet. Heat a nonstick pan on medium flame and cook the pita bread on each side for a minute until it puffs up or a cavity is created in the bread. When cooled cut the pita bread in 2 halves. Create a pocket with a bread knife carefully and lightly.
Note:  You can also bake these in the oven. Preheat oven to maximum temperature and make sure the rack is at the very bottom of oven. Be sure to also preheat your baking sheet. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Storing Pita Bread
Pita bread can be stored for up to 3 days in a bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Ingredients for the Herbed Eggless Mayonnaise

1 Cup Hung Curd

1 Medium Boiled and Mashed Potatoes
1/2 Cup Fresh Bread Crumbs -  sides removed
2 Teaspoon Caster Sugar
1/2 Teaspoon Black Pepper
1/2 Teaspoon Salt
1 Teaspoon Heaped Mustard paste
2 Tablespoon White Vinegar
1/3 to 1/2 Cup Olive Oil 

2 Teaspoon Chopped Parsley or Coriander leaves

Method

In a mixer jar add all the ingredients except the oil and chopped parsley/coriander and blend well . Then add the oil in stream while the blender is still running, till it forms a thick mayonnaise. Transfer to a bowl add the parsley/coriander. Keep aside.

Other ingredients
1/4 cup finely chopped cabbage leaves
2 cucumber sliced finely
3 Tablespoon boiled corn
1 Capsicum finely chopped.
1 teaspoon lemon juice

Assembling the Pita Pockets

In the Pita pocket spread the herbed mayonnaise lightly, then put the corn, cabbage, capsicum, cucumber, sprinkle lemon juice on the veggies and on top a spoon of herbed mayonnaise. Serve immediately. This is a delicious pita pockets. I enjoyed every bit of it. To make it vegan use soy curds.

Look out for a post of Pita Bread with a different yummy and tasty filling.

Lables: Breads, Healthy, Wraps, Chutneys & Dips, Low Cal, Continental Cuisine, Pita Bread, Sandwiches,Herbed Eggless Mayonnaise, Vegetables

Carrot Roulade

March 27 , 2014

The word roulade originates from the French word "rouler" meaning "to roll". Usually roulade is a dish consisting of a slice of meat that is rolled around a filling and cooked. Here I, have prepared a roulade with carrot halwa stuffed with chopped nuts. Here is a recipe for Carrot Roulade.

Ingredients

2 cups grated carrot
1/3 cup sugar
1 tablespoons ghee
2 tablespoons Malai
1/4 cup Milk
1 teaspoon cardamon powder
2 tablespoons milk powder
2 tablespoons almond powder
1/3 cup chopped nuts (almonds and cashews)
2 sheets of butter paper to roll

Method
In a heavy bottom pan place the grated carrots, ghee, malai and on medium flame fry well for 5 minutes. Then add the milk and cook on slow fire till it evaporates, add sugar and stir till it melts. Then add the milk powder, almond powder and cook till dry and starts leaving the sides of the pan.

Place the carrot mixture on the sheet of butter paper and spread it with a spatula. Spread the chopped nuts and roll by lifting the butter as you are rolling it lightly. When the roll is complete place it a another sheet of paper and tighten both the ends. Keep it in the fridge till it cools and hardens till firm. Cut into slices and serve.

Labels: Sweets & Desserts, Healthy, Carrot 

Veg Kheema Masala

March 26, 2014

A few months back I had been with my friends to a restaurant for dinner and they had ordered this dish. It was so tasty that I just wanted to try it in my kitchen and let me tell you that turned out so good. It became a regular dish on our dining table. Decided to put it on my blog, so here friends is this awesome and yummy recipe that was our Sunday's menu. This recipe is a keeper. Try it out and enjoy.

Ingredients
8 french beans
8 mushrooms
8 cauliflower florets
1 medium size carrot
½ cup green peas boiled
2 Large onions brista
1 green chilli finely chopped
½ inch ginger chopped finely
3 garlic flakes chopped finely
1 badi ealichi
1 inch cinnamon stick
1 bay leaf
1 tablespoon cashewnut powder
1 tsp Vindaloo Masala
1/4 tsp garam masala powder
5 Kashmiri red chilies
1/2 cup curds
1 tablespoon oil + 1 tablespoon butte
salt to taste

Method

Soak the kashmiri red chilies in warm water for 10 minutes. Drain then grind to a fine paste( This will give a nice orange red color to the gravy). Grind the onion brista ( fried oinons) along with the curds to a fine paste add the cashew nut powder and give a run again.

Mince all the veggies except the boiled peas in a food processor. In a pan heat 1 tablespoon oil and fry these veggies lightly. Keep aside.

Heat oil and butter in a pan, add whole spices – bay leaf, badi elachi & cinnamon. Add ginger, garlic and green chilli, fry lightly , add the onion mixture, red chilli paste, vindaloo masala. Fry the whole mixture till oil separates. Add all the veggies and boiled green peas. Add water and salt.
Cover and cook till for 2 - 3 minutes. Add little water to make a thick gravy. Now add the garam masala and salt. Garnish with coriander leaves and a teaspoon of butter.

I also made a salad called Kuchumber. Kuchumber is an onion tomato salad. This salad goes very well with pulaos and gravies. The meaning of kuchumber is crush and that is how this salad is made by crushing all the ingredients together with your hands till the onions are seperated. 

Kuchumber 

Ingredients
1 Large onion chopped  in roundales  finely
1 Large tomato chopped roundales finely
1 Green chilli chopped finely
A teaspoon of lime juice or vinegar
Salt to taste

Mint or coriander leaves chopped for garnishing.

Just mix all the above ingredients with you hand well till the onions are seperated .  Serve Veg Kheema Masala hot with  Kuchumber, some rotis, phulkas, naan or bread .


Labels: Vegetables, Salads, Main course

French Beans Foogath

March 25, 2014

Foogath is the term used for any vegetable dish made with coconut. The ingredients used are few, simple & mainly steamed in its own juices . This is cooked in its own steam hence water is used on top of the lid to aid cooking. Foogath is light & mildly spicy. It is enjoyed with chapattis, phulkas, handbreads. It is good for children since it is not spicy . It is simply delicious which has subtle flavors. Foogath is generally made mildly spicy since it is an accompaniment with a non-veg spicy dish. We East Indians usually prepare all our vegetable mildly spicy and foogath is commonly prepared every day in the house. It is one of our my favorite vegetable. The french beans are cooked just until tender & juicy, it tastes fresh and delicate too. The coconut in this dish just enhances the flavor of the french beans. Do try this dish and enjoy this wonderful vegetable which is very easy and simple to make.

Ingredients
250 grams fresh tender French Beans
1 large Onion finely chopped in quarters
A sprig Curry Leaves
2 fresh Green Chilies finely chopped
½ cup fresh Coconut grated
3 tablespoons Oil
A pinch of Sugar
Salt to taste

Method
Wash the French Beans and drain. De-string the beans and cut them. Heat oil in a kadai/pan add the onions and green chilies. Saute till soft & translucent. Then add curry leaves, a pinch of sugar & beans. Saute again for a minute. Cover the kadai/pan with a lid which can hold water. Pour water on the lid and let it cook on slow flame. Every 2 -3 minutes, remove the lid carefully stir the beans and again cover with the lid. Cook to retain crunch & color (do not over cook) when cooked add the coconut & salt to taste. Stir well & let it cook for another minute. Serve hot. My mother never added curry leaves but I like the taste of curry leaves in this dish, I chop the curry leaves fine so that they blend with french beans.

Labels: Vegetables, Healthy, Main course,Vegan, French Beans, East Indian