Methi with dal ( menthiakeerai kootu)

Ingredients
1 small bunch methi leaves washed & cut fine      1 cup cooked arhar/ tuvar dal
to grind  roast chana dal 1 1/2 tbsp & 3-4 red chilies or as per taste  along with 1/4 tsp hing, grind this with 2 tbsp of grated coconut to a fine paste.
for seasoning- 1 tsp oil       2 tsp udad dal        1 tsp jeera/cumin     curry leaves few/

Method
mix the ground paste with methi leaves & cooked dal , add salt to taste & 1 tsp atta/ wheat flour mixed well. Bring this mixture to a god boil for 2minutes, add the seasoning, garnish with some fresh coriander leaves.  

Methi is good for diabetics, it is rich in iron & fiber.  When you use methi/ palak/ spinach, always make sure to have some amla/ gooseberry pickle/ its raita or some lime pickle, as these are rich in Vit. C, which our body needs for the absorption of iron.  When you eat methi/ spinach 3-4 times a week with amla/ gooseberry , you can be rest assured that you won't be anemic.

ps- this dish goes well with roti & rice.

cauliflower & potato in microwave

Ingredients
1 medium size cauliflower cut into florets       1 big potato washed & cut into small pieces
1 big onion chopped fine      jeera/ cumin 1 tsp       oil 1 tsp    salt to taste    turmeric pdr 1/2 tsp
red chili pdr to taste

method-
in a microwave safe dish add oil & jeera, micro high for 30 sec. Add turmeric pdr mix well. Add onion, potato with wee bit of salt, cover & cook for 2 minutes. Add florets, mix well, along with chili pdr & salt to taste, cover & cook for 3 minutes. Check if done. If it needs to be cooked, keep for another 2 minutes uncovered.

This goes well with roti & rice too.

Quick gravy in 10 minutes, microwave

Ingredients
1 big onion finely chopped     2 tomatoes finely chopped         4-5 green chilies or to taste
5-6 garlic pearls chopped fine         2" ginger chopped fine           besan/ gram flour 1 tbsp
hing little    turmeric pdr 1/4 tsp      salt to taste     oil 1 tsp     fresh coriander leaves 2 tsp chopped fine
few curry leaves chopped fine             garam masala pdr 1/2 tsp        jeera/cumin 1 tsp

Method
I a microwave safe dish, put oil, add jeera & micro high for 30 sec. Add hing, turmeric pdr, onion, tomatoes, ginger, garlic, chilies, curry leaves, wee bit of salt, mix well, cover & micro high for 3 minutes. Then add besan, mix well, add water 1 cup, micro high 3 minutes, adding garam masala pdr &  salt to taste. Garnish with coriander leaves. Serve hot with roti/ paranthas.

corn cutlets

Corn cutlets

1 cup tender corn ( not cooked) coarsely ground          2 carrots ( optional) either grate/ grind along with 2” ginger, 6 cloves garlic, 6-8 green chilies to taste.

You may grind greens of onions along with carrots ( but as I didn’t have I didn’t use it)

1 onion chopped fine      1 potato boiled & smashed  fresh coriander leaves 2 tbsp

3-4 tbsp rice flour to bing those who don’t have rice flour, may use besan / gram flour/ suji/ semolina with corn flour as that will also make the cutlets crisp.

Salt to taste           oil to fry

 Method 

Just bind the ground corn, along with other ingredients, add rice flour/ besan & suji/ semolina & corn flour. Heat oil, make small balls, or flatten it, or shape as you like, fry to brown on both sides, drain. Serve with tomato ketchup or chutney of your choice

Woollen crochet bag

This bag I thought of making in wool to use in winters. It has a round base, it is almost 13" long & 26" around, with a 24" strap. instead of having buttons/ zip, I prefer to thread it around & pull it & knot a bow in the front. To make it attractive, I may add some flowers around !
If anyone is interested, you can mail me for the patterns.

Broccoli stir fry

Broccoli stir fry          serves 4-6

Ing-       1 ½ cups broccoli florets         ½ cup baby corn cut into 4 vertically

2 cups thickly sliced mushrooms            2 cups bean sprouts

2 cloves garlic chopped       2 tsp  dried thyme          2 tsp oil     salt

Method

Boil water in a large pan & blanch the broccoli florets, baby corn & mushrooms for 1 minute. Drain & keep aside. Heat oil in a non-stick pan, add garlic, add all the remaining ingredients & sauté for another 5 minutes. Serve.

Ps- broccoli has got anti-oxidants, so eating it regularly helps prevent some forms of cancer.

Mushrooms are a good source of protein & those who think it has non-vege, it isn’t. But one caution, buy only those that are cleanly packed & sold, don’t go hunting for wild mushrooms, as they can be poisonous.

Another recipe of mushroom & broccoli soups later.

Anjeer ( Figs) basundi

Anjeer ( Figs) basundi           serves 4

Ingredients

4 cups low fat milk         1 ½ cup finely chopped fresh figs     ½ cup low fat khoya

½ tsp lemon juice          1 tsp corn flour dissolved in 1 tbsp milk

2 tbsp sugar substitute/ sugar

Method

Refrigerate the fig pieces to chill. Pour milk into a broad non-stick pan & bring to boil. Lower the flame & simmer on a medium flame for 2-3 minutes, while stirring continuously, add the lemon juice drop by drop. You’ll see the milk curdling. Add the corn flour mixed with milk, milkpdr/ khoya grated, sugar/ sugar substitute, mix well & simmer for 2 minutes. Cool & refrigerate for at least an hour. Then add the fig pieces to the thickened milk, mix well. Serve garnished with fig pieces, nuts & raisins

Tabouleh

Tabouleh

This is popular in West Asia & is traditionally eaten with lettuce leaves/ pita bread.

Ingredients

Burghul/ cracked wheat 40 gm     cucumber, tomato, onion, capsicum 1 each chopped

lettuce 1    lemon juice to taste          salt to taste      olive oil 4 tbsp

mint leaves 2 tbsp chopped          parsley 4 tbsp chopped

method

as for the tabouleh, wash & cook about 40 gm of burghul/ cracked wheat till cooked & the water evaporates.

Chop the vegetables into chunks. Take a fresh lettuce & break each leaf segment.

Toss the vegetables, with herbs, add lemon juice & salt to taste along with oil. Add the cooked burghul, mix well. Leave this in a bowl in the fridge for 15 minutes- 1 hour.

This may be eaten with khubz Arabi bread !

Khubz Arabi ( Middle eastern bread)

Khubz Arabi ( Middle eastern bread)

Ingredients

All purpose flr 1 cup           whole wheat flr 1 cup          active dry yeast 1 ½ tsp

Sugar 2 tsp      salt 1 tsp          olive oil 1 tbsp         lukewarm water ½ cup

Method

Mix together the 2 flours. Take ½ cup of lukewarm water & add the yeast, sugar, a tsp of salt. Stir well & leave aside for 10 minutes, by which time this will be converted into a frothy syrup. Add flour, pour in the oil, knead well into a soft dough. Keep this covered with a moist cloth for 2 hurs. Take the risen dough & re-knead it well. Make 6/7 balls & leave this inside a moist cloth for 10 minutes. Dust the rolling board with flour. Coat each ball with flour, roll out & use a medium sized plate & cut along the edges with a pizza cutter for a sharp, thin border.

Leave these spread out on a sheet. Preheat the oven to 250 deg. C for 10 minutes. Meanwhile, take a 8/9” square cake pan & line with foil. Place the dough circle on each.

After the oven is preheated for 10 minutes, place the pan in the middle rack. Bake for about 5 minutes, as you watch, you can see the kubz puffing up into a bubble & may be even light brown speckles start to appear.

This is ideal with gravy dishes, dips & salads.

Artichoke soup, its health benefits

Artichoke soup          serves 8

Ingredients

Artichoke hearts 5     butter 7 tbsp            leeks sliced 1        garlic 6 cloves

Shallots ½ cup`            potatoes peeled & diced 250gm     vegetable stock ½ cup

Bay leaf 1      thyme 2 sprigs       parsley 4 sprigs       black peppercorns ¼ tsp        

Cream ½ cup               salt

Method

Prepare the artichoke heart, by cutting lengthwise into quarters. With a small knife, remove the thistly choke & discard.

Cut the leaves from the heart. Cut/peel the tough skin of the stems & discard. Slice the hearts/ chop to a ¼” thickness.

In a large pot, melt ½ the butter & cook the artichoke hearts, leeks, garlic, shallots on medium heat till tender but not brown. Add potatoes & stock. Tie up the bay leaf, thyme, parsley & peppercorns in a cheesecloth & add to the pot. Increase heat to bring to a boil, then lower heat & continue to simmer uncovered for an hour.

Remove the herbs. Puree the soup & pass through a strainer. When ready to serve, heat the soup & whisk in the remaining butter & cream, season with salt & serve.

Benefits of artichoke- it is considered as a medicinal herb now, following the discovery of cynari, a bitter tasting compound found in the leaves that improves liver & gall bladder function, stimulates the secretion of digestive juices, especially bile & lowers blood cholesterol. The leaves are diuretic & help in digestion. They’re used in the treatment of chronic liver & gall bladder diseases, jaundice, hepatitis, arteriosclerosis & the early stages on late-onset diabetes. The leaves can be used fresh/ dried.

crochet scarf with button

This is a simple short crochet scarf with a button just to make it look different.

karela/ bitter gourd crisps

ingredients
karela/ bitter gourd 250 gm       boiling water 1 litre       salt
1-2 tbsp besan ( chickpea flour) mixed with red chili pdr to taste        oil for frying
method-
slice karelas into thin discs. add 2 tbsp of salt to boiling water & blanch karela for a minute. drain & pat dry. spread on a plate & sprinkle generously with besan, making sure that all pieces are well coated with besan & chili pdr. Heat oil, preferably mustard oil, once hot, fry karela in small batches until it turns golden brown. spread in kitchen towel, serve hot with rice & dal.

ps- you may try this with lady ginger/ okra cut inti thin juliennes, brinjal/ aubergine, raw banana but without blanching.

Healthy fast food ! ( dal with vege)

 This is the seasoning roasted with coconut, below the final outcome !

I , rather my son, calls it fast food, as it can be cooked real fast, if you use the pressure cooker. As normally, we cook rice, & dal in a cooker, so for this, dal- it can me moong dal/ chana dal/ masoor dal/ arhar/tuvar dal you can use 1 small cup of any dal.

Ingredients  & method

Dal 1 small cup or more as needed        vege- pumpkin,, bottle gourd ( ghia), cabbage/ white pumpkin can be used. You may use ¼ kg of the vegetable or more as per your need. Cook both dal & vege together along with ½ tsp turmeric pdr. For 3 whistles in the cooker.  For tadka/ seasoning- 1 tsp oil, 1 tsp udal dal, 1 tsp cumin/jeera, once these turn golden, , some curry leaves , add 2 tbsp grated coconut / dry coconut pdr, fry well till a nice aroma comes, add 1-2 tsp sambar pdr, mix well, add 2 tsp atta/ wheat flr, roast a minute, add this to the cooked dal mixture, add salt to taste, let it boil well. Garnish with coriander leaves.

Ps- this goes well with rice, roti.

Protein rich paranthas

Ingredients & method

Any leftover dal/ kuttu ( dal with any vege), you may have some left over chundal, i.e., some kidney beans or white/ red lobia/ green moong , anything & everything is fine. Just put the left overs tuff that you’ve along with some green chilies to taste, maybe 4-5, 1 big onion sliced big in a mixie. Let it all get mixed well. To this add little salt, as you’d have added salt in the left over dish, add wheat flour/ atta to bind it. Don’t add any water at all. Make a nice soft dough. Heat a flat tava, roll out the dough into thin round like roti, cook on both sides adding some butter/ ghee.

This can be eaten with some tomato chutney or any other chutney of your choice or pickle, or with ‘pulikachal’, i.e., thick tamarind spicy paste which can me mixed with rice too & then it is called ‘ puliotharai’.

Apple pudding, microwave

Ingredients- 1 kg apple peeled, cored & cut into small pieces

1/2 tsp cinnamon pdr        sugar 6 tsp     

 mava/khoya ¼ kg ( thickened unsweetened milk)

nuts, raisins as much as you like          maida/ all purpose flr 4-5 tbsp

method

in a microwaveable dish, put the cut apples, sugar, cinnamon along with wee bit of water, mix well. Micro high 5 minutes. Remove, add khoya crumbled, flour 4-5 tbsp depending on how thick you want, mix well adding nuts & raisins. Micro high for another 5 minutes stir well, if you feel it is slightly sticky, keep for another 2 minutes. Let it remain in the microwave, after some time, you’d see that it has set, you can cut pieces & serve.

It tastes really yummy, it was difficult to keep myself from eating it.

Ps- in case you don’t get khoya, one may try it with cottage cheese/ cream cheese/ paneer. Those who don’t have microwave, may try this on gas, but you may have to keep stirring it. I’ve not used any butter/ ghee, only khoya which had fat & it has minimal sugar too.

It is highly nutritive, as apples are good for health, so too nuts & raisins which give Vitamins & minerals.

crochet small cell phone purse

I made this small bag for my cellphone, or it can be used as a mini gift bag too. It is made of single crochet through out, except the last line, where I made 3 chain loops & made a small handle of single crochet.

Capsicum rice

Ing.- dried red chilies 3-4       capsicum 1-2    onion 1 big cut fine       cinnamon 1” piece        

 coriander seeds 2 tbsp       green chilies chopped 1 tsp

Cumin ½ tsp       blackgram/ udad dal 1 ½ tsp      tuvar/arhar  dal 1 ½ tsp      mustard seeds 1 tsp

Black gram 1 tsp      arhar/tuvar dal 1 tso    roasted cashew nuts & peanuts 2 tbsp

Grated coconut 1 ½ tbsp      turmeric pdr ¾ tsp      cooked rice 3-4 cups         lime juice 1 ½ tsp

Salt to taste       coriander leaves 1 tbsp

Method- dry roast over low flame -red chilies, cinnamon, 2 tbsp coriander seeds, ½ tsp cumin, 1 ½ tsp each of black gram & tuvar dal. Cool & powder coarsely, keep aside.

In a wok, heat oil, crackle 1 tsp mustard seeds. Then add black gram & tuvar dals 1 tsp each, roast them till golden, add the nuts,s tir fry. Add capsicum & onions, salt &  green chilies. Sprinkle a little water & cook covered for 5 minutes. Stir well. Add coconut & sauté till golden borwn. Add turmeric pdr, stir well. Stir in cooked rice, add the powdered masala , salt to taste, ½ coriander leaves, mix well. Sauté for a few minutes. Serve hot garnished with coriander leaves, along with cucumber/tomato/ boondi raita.

Cantaloupe &cinnamon soup

Ing.-  cantaloupe 1 ripe medium size            cinnamon 3 gm       lime juice 2 tbsp

Fresh mint some sprigs       orange juice 100 ml    salt to taste    pepper pdr to taste

Method- de-seed melon & cube the pulp. Puree pulp & cinnamon. Strain. Combine orange & lime juices & stir into the puree. Chill & serve garnished with mint.

Ps- how to choose a ripe melon?  If you tap the melon with the palm of your hand & hear a hollow sound, the melon has passed the first test. Choose a melon that seems heavy for its size & one that doesn’t have bruises/ spots. The area where the stem was attached should be smooth & slightly indented, free from remnants of the stem. The opposite end should be soft. You’d be able to smell the fruit’s sweetness, but an overly strong smell may indicate an over-ripe fruit.

 Benefits ofCantaloupe is an excellent source of Vit. A & C. it is also a very good source of potassium & dietary fibre. If you/ someone you love is a smoker, or if you’re frequently exposed to second-hand smoke, making Vit. A rich foods, such as cantaloupe, part of your diet is beneficial.

Kidney beans in gravy

Kidney beans in gravy

Ingredients

Kidney beans 1 cup washed & soaked previous night      onion 2 cut fine                  tomatoes 2 cut fine

Green chilies 6-8 cut fine                 ginger 2” piece cut fine         garlic 8-10 pods cut fine ( optional)

Salt to taste           jeera/ cumin seeds 1 tsp      green coriander leaves/parsely 2 tbsp chopped         oil 4 tsp

Green capsicum 2 cut fine         garam masala 1 tsp

Method

Pressure cook beans till soft, that may require 5-6 whistles in the pressure cooker. You may grind 2 onion, 2 tomatoes, 2” ginger, 8-10 pods of garlic with 6-8 green chilies, or you may cut each of these fine. Heat oil in a thick bottomed vessel/ kadai, add jeera. Once it crackles, add onions, green chilies, ginger, garlic cut fine, or if you’re grinding it all add the ground paste, sauté till the oil comes out, then add capsicum, you may use different coloured capsicum if you want, sauté for a few minutes, till capsicum is a bit soft, add garam masala mix well, add the cooked beans, you may mash them lightly, add salt to taste, mix well, let it simmer for 5 minutes, by adding ½ parsely/ dhania. Remove & serve garnished with remaining parsely/ dhania.

kidney beans are good for diabetes too as they're high in fibre, have good protein, good folate, magnesium content is good which helps prevent heat diseases,

carrot paranthas

Ingredients

Carrots washed, peeled & grated 1 cup                   wheat flour 2 – 2 ½ cups        salt 1 tsp

Green chilies cut fine 4-5 or red chili pdr 1 tsp        coconut grated 2 tbsp( optional)

Ghee/ butter to smear

Method

To the grated carrots add flour, green chilies/ red chili pdr, salt, coconut if used, mix well, then add water little to knead, be careful, s carrots itself as some water, if you add more water, it will be sticky, then you’d need more flour. Heat a tawa or a flat pan. Take out small portions of the dough, roll it out as thin as possible. Put on the hat tawa, cook on both sides, once it gets little brown spots, add ½ tsp ghee/ butter, spread it well, turn & spread ghee on the other side, cook till it turns light brown all over. Remove, repeat with the rest of the dough.

Ps- this goes well with dal, pulses & vegetables, pickles, tomato chutney/ We had it with kidney beans & gravy last night.

Kathri porichadu/ cut & fry

Kathri porichadu/ cut & fry

Ingredients

Maida/ refined flr 2 cups        ghee 2 tbsp        salt       jeera/ ajwain 2 tsp    

pepper pdr 1 tsp               oil to fry

method

mix the flr with all the ingredients well along with butter/ ghee, add water & make a soft dough like for chapatti. Roll it thin like chapatti, then cut into desired shapes, fry in hot oil till light golden, store in air tight containers.

Traditional mullu thengulal

Chakli/ mullu thengulal

Ingredients

Rice flr 3 cups               besan 1 cup         

pottukadalai/ fried dal which is used for chutney pdr 1 cup  

salt to taste        ajwain/jeera/cumin seeds 2 tsp            ghee/ butter 3 tbsp      oil to fry

Method

Mix all flours well with salt, ajwain/jeera well, then add ghee/ butter, mix well, then add water to make a soft dough, softer than chapatti dough that you can make a clean ball easily. Heat oil in a kadai, once hot, out the ball on chakli mould, press into round shapes. Wait for a minute, then turn the side, once it is golden & crisp, drain & remove, put it on kitchen towel to remove excess oil, store in air tight containers.

Easy chocolate fudge

Easy chocolate fudge

Ingredients

All purpose flr/ maida 2 cups           khoya/ thickened milk 2 cups grated

Sugar 2 ½ cups       raisins & nuts as per your choice       cocoa pdr. 4 tsp

Ghee 1 tbsp to fry flr.     & ghee to grease on the plate 1 tsp

Method

In 1 tbsp ghee on low flame fry maida/ refined flr well till a nice aroma comes out. To this add grated khoya/ thickened milk, sugar, cocoa mix well. Then add 1 ½ cups water to it, mix well. Keep it on micro high for 3 minutes, remove, stir well, keep it again for another 3 minutes, stir well. Add nuts & raisins, keep for another 1 minute in the microwave. Spread it on a well greased plate, this will come on a big plate full. Then cut it into desired shape, store. You may reserve some raisins/ nuts to garnish on each piece if you desire.