Sarson Ka Saag aur Makke Ki Roti

Mustard Greens and Corn Flatbread
Makke ki roti with sarson Ka saag needs no introduction to a North Indian,as for me,a kudi growing up in the rice bowl of India(south),makke ki roti was a delicacy I only heard but never had my hands in to.Just as Sambhar and rice are the Southern favorite ,the Roti and saag(greens)are the Northern staple food.There is subtle similarity between corn tortillas and Makke ki roti, as my fellow foodies would say after reading the recipe.

Mustard greens are mostly confined to North just as the corn.The fascinating mustard fields in the north with hues of yellow and green are quite an exhilarating sight,I remember ever so clearly from the song tujhe dekha to yeh jaana sanam....Back then I had no clue the hero-heroine are actually running around the nutrient rich mustard fields.
Like the SRK-Kajol jodi the bitter Mustard greens(Sarson) and makke ki roti makes a lovable evergreen duo. Curious me even tried adding these greens in salad ,bad idea... these are too bitter when raw,but when cooked with milder tasting spinach and spices the taste is heavenly.An authentic saag is made with ghee(clarified butter) and no oil,I would do the same If I burned calories like the hardworking folks working in the farm fields.Since I'm regularly irregular in working out,I used oil and little bit of butter for topping.So adjust the fat as per your activity schedule.


Sarson Ka Saag(Mustard Greens)
Ingredients
3 cups(about 1/2 pound) fresh Mustard greens(sarson),roughly chopped
1 cup Fresh Spinach(palak)
1 medium onion(pyaz),chopped
1 tablespoon Corn\maize flour(same as used in roti)
3 green chillies(Hari Mirch),chopped
1 teaspoon garam masala(ground cumin,cloves,cardamom and cinnamon)
1 teaspoon Coriander(dhania) powder
1/2 teaspoon salt
1 tablespoon Extra virgin olive oil
1 teaspoon ghee or butter

Method
Bring a pot of water to a boil,add the spinach and mustard greens,DO NOT COVER for nice green color,let wilt for 3-4 minutes.Drain all water.Puree in a blender not very smooth ,a little coarse is fine.

While the greens cook,heat Oil in a non-stick pan(preferably) on medium heat,saute onions until lightly brown.Add the green chillies allow to sizzle for few seconds
then add all the dry spices then after a minute stir in the flour,let roast for a 2-3minutes on low heat.When nice and aromatic,mix in the greens puree,season with salt ,stir often and allow to simmer for another 5-6 minutes on medium heat.Tastes best with makki ki roti,serve warm with little butter on top and some fresh crisp Onions.And thandi Mango Lassi would make this Punjabi meal complete.




Makke Ki roti(Corn Flat Bread)
Ingredients
2 cups Maize\Corn Flour
1/2 teaspoon salt
1 1/2 cup warm water

1 tablespoon of oil to spread over the roti.

Method
Combine all the ingredients to form a smooth dough.Cover and allow to rest for an hour.
The following is a modern method I guess,usually the dough is flatten by patting it using fingers.
Heat an iron pan or tava,take about lime size ball each time and press between sheets of
plastic using a heavy flat pan or plate.Peel out and roast on hot tava about a minute each side,should puff up nicely.spread a drop or two of oil all over the roti.Serve warm for best taste with saag.


Mango Lassi
Blend equal ratio of yogurt(dahi) with milk and mango until smooth.Chill and serve after the spicy meal.



The sarson ka saag is my entry for SWC Cooking with greens Hosted by Sowmya of Creative Saga

Sprouting Beauty.Caution while Sprouting.Black Eyed Peas Sprouts Pasta

I'm ever so grateful to my mother for introducing us to the wonder food,Sprouts.These were our snack between the meals.Easily digestible,with certain precautions while growing them,the sprouts can be safe to eat uncooked.
Green mung sprouts was the most common sprout I knew of for long.Was amazed to discover the variety,which seems endless just as its nutritional benefits. Methi(Fenugreek),alfa-alfa,oats,lentils,broccoli are among the common types of sprouts.
A more pictorial tutorial of how to grow sprouts is depicted in my post here.Don't mind listing them again along with the care and caution needed while growing or buying the sprouts.
To grow your own sprouts is economical ,also you have control over the hygiene.
* Rinse the grain\seed\lentil under cold water 2-3 times,to get rid of dirt.
* Soak the seeds for at least 12hours in ample amount of cold water
* Drain all the water.Wrap the seeds in a clean cotton or muslin cloth,place in bowl.There are special sprouting jars also available. Allow to grow for at least 3 days and as long as 6 days.Make sure you rinse them twice each day to prevent contamination.
When Buying the sprouts, pick only fresh packs(preferably Organic) and rinse them thoroughly in cold water before eating.

Sprouts,Synonymous to Spring
Sprouts portray spring ,the budding leaf simulates the new life that grows around us after the dull and harsh winters.I grew these black eyed peas for 6 days,had to wait patiently before embracing the beauty and nutrition of this live vegetable in its tender germinating stage.

This picture is my entry for the Click-Spring\Autumn photo event,at Jai and Bee's Jugalbandi.

Black Eyed peas Sprouts Pasta
I must thank Sia for this fascinating Lauki-lobia curry ,with black eyed peas sprouts,which prompted me to sprout the peas for all its goodness.Since these were sprouted for nearly a week,were tender enough for eating raw.I always add the sprouts toward the end of the cooking.I would have cooked it slightly if giving to my kids,but since the kiddos don't have a taste yet for sprouts,this pasta with raw sprouts was just for me and my DH.

Ingredients
2 cups Whole grain pasta,cooked
1 cup sprouts(Green Mung,Methi,Alfalfa,Black Eyed peas or any other lentil)
1 cup greens(Mustard greens,beet greens,spinach,chard,kale or broccoli rabe)
1/2 a medium Onion,chopped
1 clove Garlic,finely chopped
pinch of turmeric
1/4 teaspoon fresh ground black pepper or cayenne pepper
1/2 teaspoon of coriander powder(optional)
1/2 teaspoon salt
1 tablespoon Extra virgin olive oil
1 tablespoon freshly squeezed lime juice

Method
Heat a pan on medium heat,saute onions in oil for a minute.Add garlic saute another minute then mix in the greens and spices.Cook for a minute before mixing in the cooked pasta.Finally add in the sprouts,turn off the heat.Sprinkle the lime juice ,stir well ,cover and allow the flavors to infuse for 2-3 minutes.Serve warm or cold.

The Sprouts pasta is my entry for Weekend wokking ,focusing on Sprouts this spring,hosted by Kits Chow

Interesting Read
Sprouts ,the Anti aging food

Wholesome Qatayef(Middle Eastern Stuffed Pan Cakes) with Orange Blossom syrup

The aromatic rose and orange-blossom essence impart the exotic hint of flavor, characteristic to Middle Eastern desserts.Qatayef is one such ambrosial dessert,prepared like pancakes,only richer with the nutty fruity(at times cheesy) stuffing and soaking sweet in orange blossom syrup.These are also referred as "Ramadan pancakes" for it a popular delicacy in the middle east during the fasting season.
I fiddle with the original recipe(as in the book Arab Table) ,to make it suitable for breakfast or brunch or snack with whole grains,flax seed meal and light on sweetness.And baked them instead of frying for the sake of my waistline.
The Orange blossom water is exclusively sold in most middle eastern stores,can also be purchased online.The essence is suitable for flavoring the salads and smoothies. For this recipe if you can't hunt for the Orange blossom water,then the more common rose water can be used instead.
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(Makes about 12 medium pancakes)
Ingredients
For pancakes
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup fine semolina(sooji rava)
1 tablespoon Flax seed meal(optional)
1 teaspoon active dry yeast
1/2 teaspoon sugar
1 1/2 cups warm water
1/4 teaspoon salt
2 tablespoon vegetable oil

For the Dry Fruit and Nut Filling
1 cup nut (walnuts,roasted almonds,pistachios)coarsely chopped
1 cup dry fruits(figs,dates,cherries ,cranberries or raisins),chopped
1 teaspoon ground cinnamon
1 tablespoon orange blossom water(or rose water)

For Orange Blossom Syrup
(makes a light syrup)
1 1/2 cup water
1/4 cup brown sugar
2 tablespoon Orange blossom water(or rose water).

Method
Prepare the batter
Combine the yeast, sugar and warm water in a mixing bowl. Add the flours ,semolina, and salt. Mix thoroughly to make a smooth batter.Cover and allow to rise for an hour.

Filling and Syrup
Mix all the ingredients of the filling and set aside.
To make the syrup,bring the water and sugar to a boil.Simmer until reduced to 1 cup,mix in the orange blossom water.Turn off the heat.

Make and bake or fry the pancakes
Heat a non-stick pan over medium heat.Add a little water in the batter if needed.Grease pan with little oil,using a ladle pour the batter ,spread if need for a nice rounded pancakes. Do not flip the pancakes,allow to cook until the the bubbles have formed and the surface of the pancake is dry.Remove them on to a plate and arrange in a single layer. Finish making pancakes with rest of the batter.

To stuff the pancakes ,hold them bubbled side up,make a pocket(see the images).Place about a tablespoon of filling in each.Just pinch all over the edges to close them.Repeat same with rest of the pancakes.

To Bake
Preheat oven to 350F(180C).Arrange the stuffed pancakes on a baking sheet.Bake for about 10-15 minutes,until lightly crisp.
Shallow fry(Not preferable ,increases the fat calories in the pancakes)
In a big non-stick pan,add 2 tablespoon of vegetable oil and fry the pancakes ,about a minute on each side.

After baking or frying them,pour the syrup immediately all over the pancakes.Serve warm with fresh fruit,sprinkle with orange zest and grated nuts .

These fragrant pancakes are off to Heart of the Matter,featuring flowers this month,hosted by Lucullian Delights

Sweet Potatoes Blueberry pancakes,a probe into another Super food.

Don't assume this crooked vegetable is just another ordinary cousin of potato family and its sweetness is no good for diabetic diet.Quite the contrary the anti-oxidant rich sweet potatoes have been listed as one of the top healthy foods. A deeper study in to its nutrients reveals that unlike potatoes,these sweeter potatoes have low glycemic index ,release glucose slowly into the bloodstream helping avoid sudden rise in blood sugar levels ,which is important in managing diabetes.
Not just for diabetics,sweet potatoes should also become a more frequent part of our regular diet to prevent against cancers and heart disease.Also the good source of dietary fiber will help you stay regular and will keep you fuller longer.And for those of you on diet resolutions,the sweet potatoes with complex carbohydrates are a wise choice for the carb intake.
For someone like me who spends hours gazing at the computer ,its gotta be the richness in Vitamin A(beta-carotene) that made me fall for it.Vitamin A is essential for overall eye health,sweet potatoes even beat carrots in its concentration of vitamins.
I'm working on preparing a set of recipes with this wonder vegetable.Sweet potato pancakes is easy and delicious to begin with.Using baked and mashed sweet potatoes these pancakes were snap to prepare,topped with tart blueberries these were instant hit for breakfast.

How to cook the Sweet potatoes?

The roasting\baking method seemed effortless,line your baking sheet with aluminum foil for easier clean up.
To Bake
Preheat oven to 375F.Lay on a baking sheet and bake for about 40-50 minutes depending on the size of the potatoes.To check if done,use a fork and if it feels soft all the way to the center,then its time to get them out.cool for few minutes,peel and mash.
To boil
Depending on the size boil for about 30-35 minutes.
To Microwave
Wrap the sweet potato in a good quality plastic wrap,set the microwave on Bake potato setting,about 5-6 minutes for 1 medium sweet potato.

Recipe

Ingredients
1 1/4 cup Whole wheat flour
1 cup Reduced fat milk
1 cup sweet potatoes ,mashed
3/4 cup Blueberries,fresh or frozen
1 large Organic egg(or 1 1/2 teaspoon of egg replacer powder)
1 tablespoon canola oil
1 teaspoon of baking powder(optional,I didn't add in mine)
1/4 teaspoon baking soda
1/4 teaspoon salt

Makes about 15 pancakes.
Method

Baked or boil sweet potatoes just like above.Peel,mash or process in a blender until pureed.Let cool completely before making the pancake batter.
sift together the flour, baking powder,baking soda and salt in a large mixing bowl.In another bowl,whisk egg along with milk and pureed potatoes . Mix both wet and dry mixtures.
Heat non stick pan on medium flame. Grease it lightly with oil . Pour one ladle of batter and ,I you like the pancakes thinner like me,spread a little by lifting and slightly tilting your pan around. drop about 4-6 blueberries around the pancake,drizzle about a teaspoon of oil all over and wait for a minute before flipping and let it cook for another minute.Repeat the same for the rest of the batter.


Serve warm with drizzle of Honey ,Date Syrup or Maple Syrup.


Sweet potato blueberry pancakes are my entry for Weekend Herb Blogging started by Kalyn,now managed by Haalo of Cooking (Almost) Everything At Least Once and hosted this week by Marija of Palachinka

Stuffed Tomatoes- Juicy Red !

Ever wonder,the similarity in structure of heart and the tomatoes,both have four chambers and comprise of red fluid.In fact studies have shown tomatoes are good for heart health.

The tomatoes are rich in antioxidants called lycopene,which helps in fighting cancers and another antioxidant called beta-carotene which is good for healthy skin.Read details health benefit of this super food here.

Ravishing red ,tangy and juicy tomatoes stuffed with flavorful rice are perfect start of any meal.Couscous and bulgur wheat also work just as good.
Ingredients
6-8 medium size Red Tomatoes(I used the Campari tomatoes)
2 cups cooked rice or Bulgur wheat or couscous
1/2 teaspoon ginger and garlic paste or freshly minced
1/2 teaspoon chilli powder
1/2 teaspoon cumin or coriander powder
1/4 teaspoon turmeric
1/2 teaspoon salt
3-4 tablespoon of Olive oil
3-4 tablespoon of Partly skimmed Mozzarella cheese, grated

Method
Hallow the tomatoes by slicing off the tops with sharp knife,keep aside the tops.Using a knife cut the insides of the pulp and with a small spoon scoop out the pulp and juice ,reserve it all for the stuffing.

To make the stuffing,heat a tablespoon of oil in a pan,add the ginger garlic paste and saute on low heat for a minute then add the spices ,reserved tomato juice and pulp ,cook until reduced to a thick gravy,stir in the cooked rice or couscous or bulgur wheat.Cook for a minute or 2 until flavors infuse.Cool the mixture slightly before stuffing.

Bake Method
Preheat oven to 350F.Spread 2 tablespoon of Oil on baking dish. Place the hollowed tomatoes on the dish and stuff the rice mixture in to the tomatoes until filled up.Sprinkle with grated cheese and place the reserved tomato tops back on .Drizzle little more oil all over and bake about 15-20 minutes until tender ,serve warm.

Stove top Method
Stuff the tomatoes with the rice mixture just as above.Heat a non-stick pan on medium flame and add 2 tablespoon of oil,carefully place the tomatoes along the sides of the pan to prevent from falling.Let cook 10 minutes uncovered then partially cover and let cook for another 5-10 minutes.Serve warm.


Beauty Tip
After the much appreciated Oats beauty secret,I decided to include a beauty tip related with the food.Tomatoes help in maintaining skin health,also acts as a good skin cleanser and rejuvenating the skin.Mix about 2 tablespoon of fresh mashed tomatoes(puree) with a teaspoon of honey,apply all over face and neck.Rinse it off after 15 minutes.


Click - Red!
Food photography is my new found passion,thanks to the inspirational bloggers like Jai and Bee,I started to be more acquisitive about clicking for eye-catching images.
I usually take the pictures during the day in the natural light,sometimes use a white curtains around to adjust the brightness.I also keep in mind the freshness factor in my images,especially for the veggies which look best when fresh.

This shot of stuffed tomatoes is my entry for this month's Click-Red ,a monthly photography event hosted by Jai and Bee of Jugalbandi.For this particular image I used no tool to adjust the brightness,its natural light, was nice and bright by the window with snow on the ground.I used a thin red curtain on the side for the light tint of redness(also for the first picture in the post).Here is the same picture without the red curtain around.


I still have a lot to learn about techniques of clicking the perfect food images,but I think I'm making some progress here,what say folks?

Vegetable Stuffed Mushrooms

Mushrooms,the delicious edible fungi can be savored in so many ways as appetizers, in salads , main dishes or sides.The Vegetable Stuffed Mushrooms can be packed up with a variety of vegetables and flavored with different cheeses and herbs,to make a delicious appetizer or as a side.I served it with Penne Pasta in marinara sauce to make a fulfilling 30 minute meal.


Ingredients
10 large button or Crimini mushrooms,stems cut ,finely chop the stems for stuffing
2 cloves garlic, minced
1 tablespoon olive oil
1 medium onion, finely minced
1 cup of vegetable like carrots,radishes and peppers,finely chopped
2 tablespoon fresh herbs like parsley or cilantro,finely chopped
1/2 teaspoon chilly powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric
Salt as per taste

Method
preheat oven to 400F.
Wipe the mushrooms with damp cloth and twist off the stems, set the caps aside and finely chop the stems.
Heat oil in a pan,the chopped onions and saute until translucent about 1 minutes.Add the minced garlic,after few seconds add the spices,chopped mushroom stems, and rest of the vegetables and cook until soft , about 8 minutes. Stuff the mixture into the mushroom caps and lay a baking dish lightly greased with oil,drizzle with some low fat cheese if desired and bake for 15-20 minutes until lightly browned. Serve with Pasta or rice and greens.


Mushroom Nutrition facts:
A cancer fighting food with good source of Dietary Fiber, Protein, Vitamin C, Folate, Iron, Zinc and Manganese, and a very good source of Vitamin D, Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium.
Vegetable Stuffed Mushrooms is my entry Weekend Wokking ,December's ingredient is Mushrooms,hosting WW this month is Marija of Palachinka

Methi(Fenugreek) Sprouts Peas Rice

The budding baby plants called sprouts , synonymous to new life,are known as wonder foods ,as it helps in clearing toxins of the body and building healthy immune system.Similar to Mung sprouts ,the methi sprouts can be grown easily grown quickly indoors, even in the winter,see Mung Sprouts Noodles

Slightly bitter methi Sprouts are nice complement with sweet Peas Rice.Sprouts can also be cooked up with lentils and mixed in salads.
Methi(Fenugreek) is considered very nutritious for the nursing moms for it enhances the milk supply.For more such wondrous sprouts recipes don't miss the JFI:Sprouts event,hosted this month by Ammalu's kitchen.
Ingredients
2 cups brown or white rice
1/2 cup sweet peas ,fresh or frozen
1/2 teaspoon peppercorns
2-3 whole cloves
2 tablespoon Olive oil or vegetable oil
Salt for seasoning
1/2 cup sprouts.

Method
Wash and soak rice for 10 minutes. Bring 4 cups of water to a boil,drain all the water from rice and add to the boiling water.Season with salt.Add oil,spices and when rice is almost done,add the peas.If possible drain the excess starchy water or if that's lot of work ,add just 3 cups of water instead of 4. Cover and let cook completely,mix in the washed sprouts in to the warm rice and serve with lentils curry.

Omelet with Broccoli and Mushrooms,Sample Pregnancy Meal Plan

The calcium rich omelet with hearty serving of vegetable was my regular in breakfast during pregnancy.The recipe is off to Sangeeth's Eat Healthy during pregnancy mommy event, along with the sample pregnancy meal planner will some of my suitable nutritious recipes for a healthy pregnancy.


Serves 1 mommy-to-be

Ingredients
1/2 a small onion,sliced
1/3 cup chopped mushrooms
1/3 cup finely chopped broccoli
2 large Organic Eggs
1 small clove garlic,chopped
1/4 teaspoon Salt
1/4 teaspoon black pepper
2 tablespoon of Extra Virgin Olive Oil(EVOO)

Method
Heat a non-stick pan on medium flame.Drizzle a tablespoon of EVOO around the heated pan,add the sliced onions and chopped garlic ,saute for a minute,the add the mushrooms and broccoli.Season with salt and pepper and cook for 3-4 minutes until veggies are tender,transfer in a bowl.
Meanwhile whisk eggs with salt for few seconds until you see tiny bubbles.Season with salt and pepper.Drizzle a tablespoon of EVOO on the same pan. Pour in the egg mixture. Let the eggs set before flipping that takes about 2 minutes. Flip and let cook for another minute.Set on the serving plate,arrange the cooked veggies on the center and fold.Serve with a dash of hot and sweet sauce on the top.

Sample Pregnancy Meal Plan
I have prepared a sample pregnancy meal plan for 8 days following closely the
Pregnancy Food guide.Pregnant women need additional 300 calories per day to allow the mother's body to change and the baby to grow. The calorie needs may vary according to your pre-pregnancy weight and the amount of weight need to be gained.

Day1
Breakfast : Carrot juice\Apple juice\orange juice\cranberry juice,Pomegranate Bread,Boiled Egg,milk
Lunch:Fish vegetable cutlets,Broccoli rice Casserole ,Carrot Pudding
Dinner:Vegetable Sprouts Noodles, Low fat Cranberry Creme Brulee
Snacks:Guacamole with multi grain chips

Day2
BreakFast:Whole Fruit(Apple/pears/plum/peaches/banana),Fruit Challah with Cranberry Preserves,milk
Lunch:Mushroom Walnut Soup,Penne Pasta with Purple Cauliflower,low fat ice cream
Dinner:Baked Pomfret with Vegetable stir fried Brown Rice,Pumpkin lentil soup,Nuts and fresh fruit salad
Snacks:Pumpkin Chocolate Biscotti


Day3
BreakFast:Berry Banana Soy Smoothie
,milk,Almond Orange Muffins
Lunch:Chicken Soup,Fruit and Nut Saffron Brown rice Pilaf,Dal Makhani
Dinner:Sesame Dinner rolls with Chicken Shorba ,milk or ice cream
Snacks:Fruit Chaat,Energy Bites

Day4
BreakFast:Omelet with Broccoli and Mushrooms,Nutty fruity granola
Lunch:Garlic Herb Chicken,Green Mango Rice,salad,Falooda
Dinner:Salad Olviye,Mint Lentil Soup,Carrots and avocado pasta
Snacks:Energy Bites

Day5
BreakFast:Flax Blueberry Smoothie,Green Dosa or Vada with chutney
Lunch:Semolina Veggie Soup,Soy vegetable biryani,Beet Cheese Treats
Dinner:Banana Flower Vegetable Cutlets,Vegetable Crepes with Cabbage and Spring Onions,Avocado fruit cream
Snacks:Peanut Bites

Day6
BreakFast:Gobi Paratha,milk,Whole Fruit
Lunch:Green Mung Khichdi with Sesame Chutney,Bread Pudding(Double ka meetha)
Dinner:Sesame chicken with Sauteed Cabbage Salad and Red potato Oven fries,Spice Apple and Pomegranate Pie
Snacks:Sweet and savory phyllo shells

Day7
BreakFast:Fruit crepes,whole fruit,milk
Lunch:Mutli Seed Bread Sandwich,leafy green salad,fruit juice
Dinner:Kofta Pulao,Sprouts and Snap Peas Salad,milk
Snacks:Oat meal Fruit macaroons

Day8
BreakFast:Saffron Bread,Milk,Whole Fruit
Lunch:Broccoli Soup, Gingered eggplant and snap peas pasta, Milk
Dinner:Sesame Buns with vegetables , Green meat Kababs,Fruit juice
Snacks:Cherry Nut Crescents

Veggie Sprouts Noodles

Mung sprouts were my mom's healthy snack munchies.She is very picky about her eating habits and these days she prefers all vegetarian meals.I remember how regular she was in growing these sprouts ,the method below is her easy method of growing the sprouts.

To grow Green Mung Sprouts
Wrap soaked Whole green Mung lentil in a wet kitchen towel and place in a warm dark corner. Sprinkle some water on the towel everyday,rinse in cold water twice every day(a must to prevent contamination).The lentils sprout beautifully in 3-4 days depending on the moisture and warmth. Rinse them in cold water and use in salads or noodles or just for munching. sprouts are low in calories and fat and provide substantial amounts of key nutrients, such as vitamin A ,C and E, folate ,Iron,Potassium and fiber.


Veggie Sprouts Noodles
The crunchy sprouts in noodles with copious serving of vegetables is a fulfilling meal.
Ingredients
1 pack Chinese Hakka noodles
3 Tablespoon Extra Virgin Olive oil (EVOO)
1 teaspoon dark soy sauce
1/4 cup vegetable broth
3 cloves garlic grated
1 inch ginger grated
1 small onion sliced
1 cup broccoli florets
1 cup Button mushrooms sliced
3 spring onions sliced
2 cups fresh whole green Moong lentil sprouts
2 green chilly finely chopped

Method
Boil water in a big pot and cook the noodles as per the package instructions. When noodles are soft drain all the water and keep aside.
Meanwhile heat EVOO in a large pan and add the sliced onions,ginger and garlic grated. saute for few seconds and add the broccoli,chopped chillies and mushrooms. saute for a minute then add the soy sauce. season with salt and toss around the vegetables ,when dry add some broth. Add the sprouts when the vegetables are tender.cook for another minute before mixing the cooked noodles. Garnish with sliced spring onions. Serve Hot with hot sauce.


Veggie Sprouts Noodles are my entry for Weekend Herb Blogging,now managed by Haalo of Cooking (Almost) Everything At Least Once and hosted this week by Siri of Siri's Corner

Green Parathas :Comforting food for the Soul

Flat Bread also known as Roti, Paratha or Chapati are the common breakfast and staple food in Indian sub continent. Parathas with curry on side is my comfort food. Cynthia describes about comfort foods in her interesting article here. Parathas\Roti brings back my childhood memories of family breakfast. Ammi(mom) used to make fresh parathas for nashta(breakfast) almost every day. Making Parathas was a tradition in my family, Ammi mixed the dough, Pappa kneaded it to softer consistency. Dough was allowed to rest for at least 20 minutes. Ammi rolled it and my elder sister roasted it. We(Dad,big sis,big bro and me) took turns to eat as the Parathas were cooked garam garam(hot). Ammi used to eat her breakfast after sending us off to school. I certainly miss my
family:(.Thankfully I can still cherish the sweet memories with parathas in my everyday diet.

Making Parathas is skill which can be achieved only through practice.Years(6yrs precisely) of practice, my parathas are still need some working for rounder curves. Parathas are part of our two meals every day ,its low-carb compared to Rice( 22grams per serving for whole wheat to 35grams per serving for white rice).Also with Rice prices tripled , parathas are comforting even to the wallet.

Mixing some toasted wheat germ in wheat flour adds more nutrients to the recipe.The blanched greens like spinach(Palak) and fenugreek leaves(Methi)makes parathas nutrition complete.
Lets shed some light on the herb called Methi(fenugreek) common in Indian curries.Its one of the healing herbs for good reasons ,its a cholesterol lowering,anti-cancer and anti-diabetic agent. Recommended in nursing moms diet to increase supply of milk. The seeds soaked in water and ground to paste is a good hair conditioner(make a note of that ladies:)).

Green Flat Bread
Ingredients
2 cups Whole wheat flour
2 tablespoon toasted Wheat Germ
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
1/2 cup fenugreek leaves(methi)[fresh or frozen],chopped
1/2 Cup Spinach,fresh chopped
1/2 teaspoon Cumin seeds
1 tablespoon sesame seeds
1/4 teaspoon chilly powder


To make Parathas
Step 1 Blanch the leaves
Blanch the greens by simmering them in hot water for a minute. drain and keep aside.
Step 2 prepare the dough
Take a mixing bowl add all the dry ingredients mix them. Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling in to parathas.
Step 3 Rolling the Paratha
This may be the toughest part if you are making it for the first time. Watch someone skillful do it before trying it yourself, like the lovely ladies here in this video .Divide the dough in to about 12 portions and roll in to balls. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin to roll them in to round parathas.
Step 4 Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread some oil and flip again after few seconds. For softer parathas use a spatula or a kitchen towel to lightly press and roll them around the pan. Parathas are ready to serve when slightly brown on both sides. A tangy tomato chutney is a perfect side with these green parathas.

Green Parathas with Fenugreek and Spinach are my entry for Kalyn'sWeekend Herb Blogging.Hosted this week by Amy and Jonny from We Are Never Full



Tangy Tomato Chutney Recipe

See Recipe...

Ingredients
2 Plum red Tomatoes finely chopped
2 cloves garlic
1/2 teaspoon each of mustard seeds(Rai) and cumin seeds(Zeera)
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon onion seeds(Kalonji)
Salt to season
few curry leaves
1 or more green chillies or dry red chillies
1 table spoon Extra Virgin Olive Oil(EVOO)

To make the chutney
Heat EVOO in a saucepan on medium heat. Add the mustard seeds,kalonji and cumin seeds. Wait till you hear spluttering of mustard seeds. Add crushed garlic cloves, chillies and saute for a few seconds. Add rest of the spices and tomatoes. Cover and cook until tender. Serve with Khichdi or Parathas.

Other Parathas Varieties
Avocado Parathas

Cumin Parathas

Layered Paratha

Flaky Paratha
Cauliflower Paratha

Qubooli(Lentil Biryani) With Kaddo Dalcha(Pumpkin Lentil Soup)

Originally a Nawabi\Mughalai delicacy ,Qubooli is popular in Hyderabadi cuisine. I tasted it at my friends ,I don't remember Ammi making it(Sorry Ammi:) ). I was glad when i found the recipe at Sia's Monsoon Spice(featuring this month for Zu's Tried and Tasted) . The procedure is more like preparing a Biryani,only in this the layering ingredient is mainly Chana(Split Bengal Gram) lentil infused with flavors of yogurt and spices. Qubooli is spicy and flavorful in every bite, tastes even better with some spicy lentil soup like Kaddoo Dalcha or a cooling yogurt chutney(raita) .

Qubooli(Lentil Biryani)

Ingredients
3cups Basmati rice
1/2 Cup Chana Dal(Split Bengal Gram Lentil)
1/2 cup fat-free Yogurt/Dahi
1 teaspoon Ginger garlic paste
1 teaspoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
Few Whole Spices like Cloves,Cumin seeds,Cinnamon sticks and cardamom
3/4 cup Chopped cilantro and mint
1 medium Onion Thinly Sliced
1/2 a lime, juiced
2 green chillies
3/4 teaspoon red chilly powder
3/4 teaspoon turmeric
1 1\2 teaspoon salt
3 tablespoon Extra Virgin Olive Oil

Method
Cook Lentils
Wash and soak lentil for about 15 minutes,
Heat Olive in a Saucepan with lid or a pressure cooker.Fry the thinly sliced onions until lightly golden brown. Remove the fried onions and set aside.Add the cumin seeds ,whole Spices and saute for a minute .Stir in the soaked lentils ,yogurt and other spices. Cover and Cook until lentils are tender,about 35 minutes in a saucepan and 12 minutes in a pressure cooker.
Partially Cook Rice
Meanwhile wash and soak rice for 15minutes. Boil about 6 cups of water in another large Saucepan with lid and add salt and whole cloves. Drain the water from rice and add to the boiling water. Cook until its 80% done.
Make Layers and Cook for Infusing flavors
Gather all the ingredients(Chopped Mint\Cilantro,Lime Juice ,Cooked Lentil mixture and crispy fried onions) to make the layers promptly.Drain the rice in a strainer. Real quick before the rice cools. Keep the same saucepan used to boil rice back on heat. Add a table spoon of Oil. Spread half the rice as the first layer in the saucepan.
Spread the cooked lentil,Sprinkle the lime juice,crispy fried onions and chopped greens around the first rice layer.Lastly layer the rest half of rice .

Sprinkle with onions on top and cover. Cover tightly and cook for another 10 minutes until you see steam escaping from the lid. Wait another 10 minutes before removing the lid.
Mix Layers
Before serving properly mix all the layers and serve with cooling yogurt chutney or Kaddoo Dalcha(Recipe follows)


Kaddoo Dalcha(Pumpkin Lentil Soup)
"Kaddoo" is Indian green pumpkin ,also known as bottle gourd. "Kaddo dalcha" is prepared by making the spicy pumpkin curry and mixing with cooked lentils. Tastes perfect with any flavorful rice or plain rice.


Ingredients
1/2 cup Toor Dal(Yellow Split lentil)
1/2 a Medium sized Green Pumpkin(Kaddoo),Peeled,De seeded and cut in about 2 inch pieces
1 medium Plum Tomato chopped
1/2 onion or 2 shallots,sliced
1/2 teaspoon ginger and garlic paste
1/2 teaspoon Turmeric
1/2 teaspoon Red chilly powder
1/2 teaspoon of Cumin powder
1/2 teaspoon of coriander powder
1 tablespoon of tamarind paste in 11/2 cups of water
1 sprig of Curry leaves
1 Tablespoon of Olive oil
1/2 teaspoon Cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon Salt

Method
Cook the Lentils
Wash and Soak lentil for 10minutes.
Use a pressure cooker(it saves lot of time) to cook the lentils.Add a cup of water and soaked lentils along with salt and turmeric. Let cook on medium flame for about 10minutes. Now mash the cooked lentil and set aside.
Cook the Pumpkin curry and mix in the mashed Lentils
Heat Olive oil in a saucepan on medium high .saute onions for a minute along with cumin seeds, mustard seeds and curry leaves. Add ginger and garlic paste,saute for another minute before adding rest of the spices ,cut pumpkin ,tomatoes and tamarind juice. Cover and simmer until pumpkins are tender about 15 minutes,then stir in the cooked mashed lentils. Simmer for another 5 minutes and serve warm with Rice.

Quboli with Kaddoo Dalcha are my entry for "My legume love affair" ,a monthly event started by Susan of Well-seasoned Cook.

Whole Wheat Biscuits With Apple Butter

Indulge in the great taste of biscuits made from combination of whole wheat flour,for heartiness and fiber, and all-purpose flour, that keeps the dough light and airy. Top them with home-made fruit butter like apple butter(No dairy butter in apple butter)
(recipe is an adaptation from Mayo clinic Williams-Sonoma Cookbook)
Ingredients needed for Whole Wheat Biscuits
1 cup whole wheat flour
1 cup all purpose flour
1 tablespoon of Pure Honey or Maple syrup
1 tablespoon of baking powder
2 tablespoon cold unsalted butter,cut in small pieces
3/4 cup low fat milk.

Method
Preheat Oven to 425F. To keep the biscuit bottoms from getting too dark,line a baking sheet with aluminum foil.
In to a bowl,sift together the whole wheat flour,all purpose flour,sugar,baking powder and salt. Add the butter and using a fork blend it in to the ingredients. Add the milk and stir briskly. Do not over mix, the dough should be a little sticky.Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet . Repeat the same with remaining dough.
Bake until lightly brown and risen to twice their unbaked height,12-14 minutes. Serve warm with some home made fruit butter


Fruit Butter
Fruit butters are made by gently simmering fruits purees until much of their water content evaporates resulting in intensely flavored spreads that are almost as thick and smooth as softened dairy butter,but with none of its fat.
Fruits butters can be made from apples,pears and peaches.

Ingredients for Apple Butter
4 medium apples(any kind)
3 cloves
1 cinnamon stick
pinch of salt

Method
Wash and chop the apples. Transfer them to a pot with about 2 cups of water and drop the whole spices. Allow to simmer for about an hour till the mixture is thick. Fish out the whole spices. Process the apple mixture in a food processor or blender until smooth. Pour through a sieve in to a clean Sterilized Jar. Stores in fridge for a month.
These biscuits are my entry for WBB combi Breakfast hosted by Latha.

The Fruit Butter is my entry for Roma's Long live the Shelf

Roasted-Vegetable Filled Crepes with Green Pepper Coulis

Crepes loaded with Vegetables is just the way i like to eat my breakfast or brunch on weekends. A good serving of vegetables surely promise a healthy start of the lazy weekend.

Ingredients
For Stuffing
1/2 zucchini, finely diced
1/2 yellow squash, finely diced
1/2 cup Sliced Carrots
1/2 cup green bell peppers, finely diced
4 Asparagus cut in 3 inches length
1 small jalapeno sliced(optional if you like keep the crepes mild)
1/4 teaspoon chilly powder
2 tablespoon olive oil
Salt
1 clove garlic, chopped
2 teaspoons chopped parsley\Cilantro leaves
For Crepes
1 cup Whole Wheat Flour
1 organic egg.
Pinch baking powder
Salt and white pepper
1 cup low fat milk

For Green Pepper Coulis(Sauce)
1 tablespoon Olive oil
1 tablespoons all-purpose flour
1 cup vegetable broth or plain water
1 roasted green or red bell pepper, seeded and peeled(See this recipe for how to roast a pepper)
1 clove garlic

To make the Vegetable Stuffing
Preheat oven to 350 degrees F.

In a mixing bowl, coat vegetables with olive oil. Add salt ,chilly powder and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add chopped parsley or cilantro.
To make Crepes
In a small bowl crack an egg and lightly whisk it . In another bigger bowl sift flour, baking powder and salt and pepper together and slowly whisk in milk and eggs. If batter is still a little thick, dilute with a bit more milk.
Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 6-8 crepes.

To make the Coulis(Sauce)
Heat Oil in a saucepan and add flour roast for a minute, then broth or water. Add green or red roasted pepper and garlic. Simmer 10 minutes.
Pour hot mixture into blender and blend until smooth to make green or red pepper sauce.

Put together
Spoon filling mixture into center of each crepe; fold . Place crepes on a plate, ladle sauce on top and serve.
This recipe is my entry for latha's WBB-Combi Breakfast