Broccoli Paratha

Broccoli Paratha

Broccoli belongs to the same cruciferous family like cabbage,kale, cauliflower,collards and Brussels sprouts. It is a low calorie vegetable and is loaded with fibre, vitamins A, C folic acid and is also known for it’s anti-inflammatory properties. It must be noted that eating raw broccoli has actually more benefits than eating these in the cooked form as some of the antioxidants and vitamin C are destroyed by heat.

Ingredients for Broccoli Paratha:

For the stuffing:

  • Broccoli, grated: 2 cups
  • Ginger: 1″ piece grated
  • Garlic(optional): 4 cloves grated
  • Green chilies(optional): 1-2 finely chopped (adjust to individual heat tolerance)
  • Red chili powder: 1-2 tsp (adjust according to individual heat tolerance)
  • Coriander powder: 1 tbsp
  • Cumin powder: 1/2 tsp
  • Amchur powder: 1-2 tsp
  • Turmeric powder: 1/2 tsp
  • Cumin seeds/Jeera : 1 tsp
  • Salt: to taste
  • Oil: 3 tsp

Ingredients for the dough:

  • Whole Wheat flour: 2 cups
  • Salt: 1/4 tsp
  • Oil: 2tsp
  • Water: as needed to make a soft dough

Method:

  1. In a deep bowl put the ingredients for the dough and knead adding the water a little at a time. Once you have a soft dough, keep aside for at least 30mins. Knead once again and keep it aside.
  2. For the stuffing, heat a kadai, add the oil, when it is hot enough add the cumin seeds then the turmeric.
  3. Add the grated broccoli, ginger+garlic and the rest of the spices,salt and saute till the broccoli starts to wilt.
  4. Let it cool. Portion it out into equal sized balls.
  5. Roll out a small ball of the dough, place an equal quantity of the stuffing in the center.
  6. Fold the sides of the dough so as to cover the stuffing completely.
  7. Flatten it from the middle, roll in some flour and roll out.
  8. Heat a tawa, place the rolled paratha and let it partially cook on one side.
  9. Flip it, spread a couple of drops of oil on the cooked side and flip and do the same on the other side.
  10. Serve hot with pickle or yogurt.

 

 


Tomatillo Chutney (Similar to green tomato chutney)

Tomatillos are a green Mexican fruit with a lantern-type shell surrounding it. They are commonly used in Mexican cuisine as ‘Salsa Verde’. They are a good source of vitamin C, B-carotenes niacin, vitamin K and manganese, iron, phosphorous as well as copper.

I’ve used tomatillo instead of red/green tomatoes in a chutney recipe that I learnt from my neighbour back in Bangalore.The use of roasted bengal gram and of course the tempering at the end gives this dish the Indian touch. The ‘ghee’ is supposed to reduce the heat of the green chillies,so do let me know if it does.

Tomatillo Chutney

Ingredients for Tomatillo chutney:

  • Tomatillos: 4 nos.(chopped)
  • Green chillies/Serrano:1 or 2(depending on how much fire you can take)
  • Garlic:4 cloves chopped(+ 2 to be added raw-optional)
  • Ginger:1/2″ piece
  • Oil: 2 teaspoon
  • Roasted bengal gram:2 teaspoons
  • Roasted peanuts: 2 teaspoons
  • Mustard seeds: 1/2 teaspoon
  • Zeera/Cumin seeds:1/2 teaspoon
  • Sesame seeds:1/2 teaspoon
  • Asafoetida/Hing: a pinch(optional)
  • Jaggery: 1 teaspoon(optional)
  • Salt: to taste

Method:

  1. Heat 1 teaspoon oil in a non-stick pan,add chopped ginger and garlic.
  2. When the garlic turns slightly brown,add the pinch of asafoetida(optional),chopped green chillies and fry for a minute.
  3. Add the chopped tomatillos,salt,jaggery (optional) and stir.Cook till the tomatillos are soft.
  4. Once it has cooled,add the mixture, the raw garlic(optional),roasted bengal gram and peanuts into a blender and blend till you get a fine paste. Pour the chutney into a bowl/airtight box.
  5. Heat the remaining oil,add the mustard,cumin,sesame seeds.
  6. Once the mustard starts to splutter, pour the tempering over the chutney and mix well.
  7. Serve with dosas or idlis or as a spread on your sandwich(or mix with yogurt and use as a spicy dip).

 


Sattu ka Parantha

Sattu is a popular food in UP and Bihar and is made from roasted chickpeas which is ground to a flour. But there are many versions- some also have millets like jowar or barley(jau) and peanuts all ground together. The sattu I bought from the Indian store has chickpeas and barley. Sattu is traditionally had as a porridge for breakfast, as parathas or Sattu ka sharbat (both sweet and salty varieties) is taken as a cooling drink during hot summers.

Ingredients for stuffing:

  • Sattu : 1 Cup
  • Onion: 1 small, finely chopped
  • Green chili:  1 no.  finely chopped (optional) or red chili powder: 1-2 tsp
  • Ginger: 1 tsp grated
  • Ajwain seeds: 1/4 tsp
  • Pickle masala (any pickle oil and masala): 1 tsp
  • Amchur powder: 1-2 tsp or Lemon juice: 2 tsp
  • Jaggery: 1 tsp (optional)
  • Water: a little to bind the stuffing
  • Coriander leaves: 2 tsp finely chopped
  • Salt: to taste
  • Oil: 3 tsp

Ingredients for Paratha:

  • Wheat Flour: 2 Cups
  • Water: 1 cup (or as required for kneading the dough)
  • Oil: 1 tsp
  • Salt: 1/2 tsp

Method:

  1. In a bowl, mix all the ingredients for the stuffing. Mix well and add a little water to bind the stuffing into a ball (it shouldn’t be too dry or too watery). Divide the stuffing into lemon sized balls.
  2. For parathas, take wheat flour, add oil and salt. Adding a little water at a time knead to firm consistency. Let it rest for at least 30 mins.
  3. Knead the dough again, then divide the dough into small lemon sized balls.
  4. Roll out one a little, place a the sattu stuffing in the center of the rolled out dough.
  5. Bring the edges together to form a smooth round ball (like a money bag). You can remove any extra dough at the top)
  6. Dust with dry flour and roll it out .
  7. Heat a tava, place the paratha on it. Let it cook then flip and cook the other side. Add some oil on the cooked sides. Let it cook evenly on both sides .
  8. Serve hot with just yogurt/curd, pickle or baingan ka bharta.

 

 

 

 


Gujarati Handvo recipe( Mixed lentil savory cake with vegetables)

Handvo is a traditional Gujarati savory cake. It is made with a combinations of lentils, rice and buttermilk and vegetable. It can be steamed or baked. It’s makes a great snack or even breakfast option.

Ingredients for Handvo: Serves 6-8 

  • Raw Rice: 1 cup
  • Urad dal: 1/4 cup
  • Tur dal: 1/4 cup
  • Channa dal: 1/4 cup
  • Lauki/bottle gourd: 1 medium grated (or 3 zucchini) squeeze out excess water
  • Yogurt/curd: 1/2 cup
  • Turmeric powder: 3/4 tsp
  • Ginger: 1 ” piece (grated)
  • Green chili: 1-2 (or as per heat tolerance)
  • Sugar/Stevia: 1 tsp
  • Asafoetida/hing: a big pinch
  • Cilantro/corriander leaves: 1 tbsp chopped (for garnish)
  • Oil: 2 tbsp
  • Lemon juice: 1 tsp
  • Eno (fruit salt): 1 tsp
  • Salt: to taste

For tadka(seasoning):

  • Mustard seeds: 1 tsp
  • Sesame seeds: 1 tbsp
  • Curry leaves: a few (tear it into smaller pieces)
  • Asafoetida/hing: a pinch
  • Oil: 1 tbsp

Method:

  1. Wash the rice and dals/lentils and soak in water for 4-6 hours.
  2. Drain the water and blend soaked rice, yogurt, lentil, ginger, green chili to a slightly coarse texture with as little water as possible.
  3. Add turmeric, salt, sugar and asafoetida, blend it again for 2-3 seconds.
  4. Transfer the blended mix into a bowl and let the mix ferment overnight.
  5. In the morning, add the bottle gourd/lauki or zucchini, 2 tablespoons of oil, lemon juice to the fermented dal mixture and mix well.
  6. Add ENO to the mixture and mix again.
  7. Grease a baking pan and pour the handvo mix into the greased pan. Tap the pan to help spread the mix evenly.
  8. Preheat the oven to 180C/350F.
  9. In the meanwhile prepare tadka (seasoning)-heat a tablespoon of oil in a small wok or small pan, add the mustard seeds. When mustard seeds start popping, tear the curry leaves and add to the sesoning along with the asafoetida/hing. Turn off the stove and put the wok on side and let the tadka cool a little. Then add the sesame seeds to it.
  10. Pour the seasoning/tadka over the handvo batter.
  11. Cover the pan with aluminum foil and place the pan on middle oven rack and bake at 350 F (or 180C) for 20mins.
  12. Remove the foil and bake for another 20 minutes (top of the handvo should turn a light golden brown) and test with a knife inserted in center of the cake. If it comes out clean, your handvo is ready.
  13. Let the handvo cool down a bit. Cut into pieces, garnish with cilantro( and serve with chutney.

 


Appam ( Fermented Rice Pancakes)

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Ingredients for Appam (without yeast):

  • Raw Rice : 2 cups
  • Coconut: 1 cup grated
  • Salt to taste
  • Baking Soda: 1/2 tsp(traditionally made using toddy or yeast)
  • Water as needed for grinding
  • Oil for greasing pan

Method:

  1. Wash and soak the rice for 5-6 hours (you can soak it in the morning, then grind it in the evening).
  2. Grind it in a mixie along with the coconut and water till you get a smooth paste.
  3. Let it ferment overnight. In the morning add some salt, baking soda and some water and make it into a smooth batter.
  4. Heat a non stick appam chatti ( or a mini wok) on medium heat. Pour a ladle of batter in the center, then swirl the pan to spread the batter on the sides of the pan (the centre should be a little thicker than the sides)
  5. Cover and cook for about a minute.
  6. Uncover, add a little oil along the sides of the chatti/wok.
  7. Remove the appam (if you want it crisper, cook a little longer till the edges start browning) and serve along with stew (veg/chicken) or chutney or curry (chicken/ goat/ egg).

 

 

 

 


Turmeric Milk (Turmeric Latte/How to make Golden Milk)

 

Turmeric is a plant that has a very long history of medicinal use, dating back nearly 4000 years. In India, turmeric is used not only as a principal spice but also as a component in religious ceremonies. In Ayurveda and the Unani systems, turmeric has a long history of medicinal use for purifying the blood , as an antioxidant which is beneficial nasal and throat congestion and has been traditionally used for its anti-microbial and anti-fungal and anti-inflammatory properties.

Ingredients for Turmeric Milk/ Golden Milk:

  • Milk: 1 cup (Organic grass fed cow’s milk if possible)
  • Turmeric Powder: 1/4 tsp- 1/2 tsp
  • Honey (optional): to taste
  • Pepper/cinnamon/saffron (optional): a pinch

Method:

  1. Warm the milk in a saucepan over medium heat.
  2. Add the turmeric powder and stir till it is completely dissolved in the milk (you could add the other spices if you like)
  3. Remove from heat and pour into a cup/mug.
  4. Add the honey (optional) and drink when it’s still warm.

The best time to drink it is before bedtime as it can help you sleep better (though you can drink it anytime). It helps build immunity to coughs and colds and makes a great drink in the fall/winter.

Another great way to keep coughs & colds at bay during winter is Adrak Chai or Ginger Chai Latte. Here’s the recipe for Ginger Chai Latte/Adrak Chai

 


Adrak Chai (Brewed Ginger Tea Latte)

Ginger has many medicinal properties and has long been used in Ayurveda and other traditional medicinal systems for improving digestion, reducing intestinal gas and alleviate nausea and vomiting (including morning sickness) and reducing the pain during menstrual cramps. Ginger is also used in Ayurveda to reduce phlegm and coughs, colds and breathing difficulties. Research has also shown it has anti-inflammatory properties also reduces inflammation and makes it a great pain reliever for athletes and arthritis.

In our house, we switch to ginger tea (adrak chai) the moment it starts to get cold (which is usually in autumn) and switch to cardamom tea in summers.

Ingredients For Adrak Chai or Ginger Tea Latte: Serves 4

  • Milk: 2 cups
  • Water: 2 cups
  • Tea leaves: 4 teaspoons ( we use orange pekoe)
  • Ginger: 1 ” piece
  • Sugar/Stevia: to taste

Method:

  1. In a saucepan, heat the milk and water and add the tea leaves.
  2. Grate the ginger (you could also crush them and add) and add it to the saucepan.
  3. Let the tea boil for 8-10 mins on low heat.
  4. Switch off, strain the brewed tea and add sugar/stevia.

Note: We like our tea with a lot of milk, but you can reduce it or even just have black tea with ginger. You could also add cardamom or other spices like pepper,cinnamon. We prefer our tea with just one spice at a time 🙂

Fresh ginger contains greater levels of gingerol and other anti-inflammatory compounds.

Storing Tip: You can store fresh ginger in the freezer and grate it while frozen directly into your saucepan.

Another great recipe for keeping coughs and colds away is Turmeric Milk/ Turmeric Latte or Haldi Doodh. Here’s the recipe : How to make Turmeric Latte/Golden Milk

 

 

 


Spaghetti Squash (and a Low-carb dish)

So what’s so great about me putting up a photo of a plate of spaghetti??
Look more closely-that’s not your regular spaghetti-it’s a SQUASH!!!!! A couple of weeks back when I was chatting with my brother, he had mentioned that he had recently tried spaghetti squash and that got me intrigued and I quickly put it on my shopping list. I found it quite easily,but I wasn’t too sure if it was the right one as it looked no different from the rest of the squash where it was kept( I guess I was expecting something which at least vaguely resembled spaghetti),but the label on it very clearly said “Spaghetti Squash” and also had cooking instructions (thank you very much).

The instructions said that I could either bake it or microwave it-I microwaved it on high for about 7-8 minutes(after piercing the rind) and let it cool for sometime before cutting it open-and voila, there was the spaghetti just staring at me-beautiful!!!

Spaghetti squash

I hadn’t even thought of what to do with it. I could make spaghetti(after all it was named after it) or I could use it as noodles. Since this was the first time,I settled with a simple spaghetti dish with sauteed vegetables along with grated Parmesan cheese (you could try adding chicken, meatballs).  The result was a nice crunchy dish( and it was all vegetables!!) which was very filling.

Spaghetti Squash

Next time I’m going to be a little more adventurous and try out something new-maybe a salad, or maybe a stir-fry dish,or use it as noodles. Any suggestions??

Question: How would you like to try out Spaghetti squash?


Green Apple and Mint Chutney

I had picked up 3 Granny Smith apples in the hope of turning it into a chutney that a friend had made.Well,the recipe involved some cooking and since I was feeling too lazy for that, thought I’d make it like raw mango chutney.So,I peeked into the fridge and got out all the stuff that goes into a regular chutney-mint leaves,cilantro,ginger,lemon,green chilies and put them all in the blender with the cored and peeled apples. The resulting Green Apple Chutney which came out of the blender reminded me of the “chaat” taste and so I blended some sugar and a little roasted cumin seeds,and the result was great. The Green Apple Chutney can be eaten with meals,mixed with yogurt and used as a dip, or used as a spread in a sandwich.Here’s what I blended together for the Green Apple Chutney:
Ingredients for Green Apple and Mint Chutney:

  • Granny Smith apples/tart cooking apples-2 nos.(peeled,cored and chopped)
  • Mint leaves-10 numbers
  • Coriander leaves/Cilantro-2 tablespoons
  • Green chilly/Serrano-1 no.
  • Ginger-1/2″piece
  • Lemon juice-2 tablespoons
  • Jeera/Cumin seeds-1 tsp(roasted)
  • Jaggery/Stevia-2 tsp/to taste (optional)
  • Salt-to taste

Method:

  1. Put all the ingredients into a blender and blend till you get a fine paste.
  2. Adjust salt and sugar according to your taste.
  3. Serve the Green Apple Chutney with sandwiches, as a dip or as a salad dressing.

How to motivate yourself to Exercise?

Top 5 ways to beat workout shyness

 Are you one of those who keep putting off exercising to ‘tomorrow’? Do you start your New Year’s resolutions with ‘Start exercising daily’ but never seem to be able to ‘start’ or if you do start never are able to do it for more than a couple of weeks? We all know that we should exercise, but some days it’s tough to get moving: not enough time, too tired, no energy. Here are some tips to beat workout shyness:
1. The ‘Buddy’ system: get a friend/ relative/spouse/ neighbor to workout with you. Having a partner makes it more difficult to miss the gym when a spell of laziness hits you, and you are likely to work out harder once you are there. The best part of having a workout buddy is that after you complete, you’ll have somebody to cut loose and celebrate with! You’ll also have somebody to continue working out with in order to keep yourself in your best shape possible.
2. Buy a whole year’s package: basically pay up. Money is the ultimate motivator. A whole year’s gym package would probably cost you a bomb and you’ll find yourself being regular just to get your money’s worth (if not anything else).
3. Set a goal: To start with, set small attainable goals like exercising for five days a week for at least 45 minutes each time. Once you attain this, then you could go one step further by either increasing the intensity of training or by increasing the time for exercising, etc.
4. Find a workout that is fun: Exercise need not be limited to working out in a gym. You could find some fun activities like dancing, jazz exercising, aerobics, playing a sport that you love (like tennis, basketball, squash, etc). Sometimes the fun element in these can make you look forward to it rather than detesting the thought of it!
5. Reward yourself: Every time you achieve a goal, reward yourself-it could be going for a movie, meeting up with friends, a facial, a new dress, getting a new hair cut or buying yourself a gift certificate to a spa (go ahead and pamper yourself, you’ve earned it!)

President Obama makes time for exercise whenever he can-so what is YOUR excuse??

Along with these tips, don’t forget the health benefits of exercising:
• Helps manage your weight,
• Combats diseases like osteoporosis, heart diseases, certain types of cancers and diabetes,
• Improves your mood,
• Promotes better sleep and
• Boosts your energy levels.

So pack a bottle of water, wear a snazzy exercise outfit and hit the gym (or the dance floor/ tennis court, etc) and watch those extra layers of fat melt away. You may even surprise yourself by fitting into the pair of jeans from your college days!