Showing posts with label sweet. Show all posts
Showing posts with label sweet. Show all posts
Papdi Papri Mint Chutney N Sweet Tamarind Chutney for Chaat
Monday, May 12, 2014
Papdi or papris are small round shaped deep fried biscuitss made with ined white flour and oil, with ajwain or kalonji seeds to enchance the flavour.Papris are usually served in North Indian fast foods called chaat, papri chaat is quite famous street food in Mumbai and this dish is often eaten in streets. This papdi or papri are very important for making bhelpuri chaat.
Some people may use gram flour and wheat flour along with white flour for making these papdis, but nothing will beat the taste of papdis prepared with maida flour.In India, we can get easily these papdi from stores, but here in Paris its quite a hard task to get them, thats why i prepared these crispy biscuits at home also at the same time i prepared some green mint chutney and sweet tamarind chutney. These chutneys are the most essential chutneys used in almost every chaats served in Chaat food shops.
1cup All purpose flour/Maida
1/2tsp Ajwain seeds
1/4tsp Kalonji/Onion seeds
Salt
Oil for kneading
Oil for deepfrying
Take the maida,oil for kneading,kalonji seeds, ajwain seeds and mix well.
Now slowly add the water and make a smooth sough,keep aside closed with damp cloth for 15minutes.
Knead well the dough again,pinch the dough as two portion, roll a portion as a large circle and with a round cookie cutter make out small thin circles. Prick it with forks.
Heat enough oil for deep frying, once the oil gets hot, slowly drop the circles and allow to cook.
Flip it and cook on both sides until they turns golden brown, fry in small batches and drain the excess of oil in a paper towel.
Store this papdi in an air tight box and use when needed.
Green Chutney/Mint Chutney:
1cup Mint leaves
1/2cup Coriander leaves
1/4cup Raw mango (grated)
1no Green chilly
Salt
1tsp Lemon juice
1/4tsp Sugar
Blend the mint leaves, coriander leaves,grated raw mango,green chilly with salt,sugar and lemon juice as smooth paste.
Store in an air tight container and serve as per need.
Sweet Tamarind Chutney:
1no Small orange sized tamarind deseeded)
1/2cup Seedless dates
3/4cup Jaggery
1/2tsp Red chilly powder
1/2tsp Cumin powder
Water
Salt
Soak small orange sized tamarind in 2cups of warm water and bring it to boil and put off the heat.
Blend together this tamarind paste and seedless dates as smooth paste.Strain it through a sieve.
Transfer this paste to a pan and cook in medium flame with jaggery,red chilly powder, cumin powder and salt until the chutney turns thick.
Once cool, store it in an air tight box and rigerate for further use.
Some people may use gram flour and wheat flour along with white flour for making these papdis, but nothing will beat the taste of papdis prepared with maida flour.In India, we can get easily these papdi from stores, but here in Paris its quite a hard task to get them, thats why i prepared these crispy biscuits at home also at the same time i prepared some green mint chutney and sweet tamarind chutney. These chutneys are the most essential chutneys used in almost every chaats served in Chaat food shops.
1cup All purpose flour/Maida
1/2tsp Ajwain seeds
1/4tsp Kalonji/Onion seeds
Salt
Oil for kneading
Oil for deepfrying
Take the maida,oil for kneading,kalonji seeds, ajwain seeds and mix well.
Now slowly add the water and make a smooth sough,keep aside closed with damp cloth for 15minutes.
Knead well the dough again,pinch the dough as two portion, roll a portion as a large circle and with a round cookie cutter make out small thin circles. Prick it with forks.
Heat enough oil for deep frying, once the oil gets hot, slowly drop the circles and allow to cook.
Flip it and cook on both sides until they turns golden brown, fry in small batches and drain the excess of oil in a paper towel.
Store this papdi in an air tight box and use when needed.
Green Chutney/Mint Chutney:
1cup Mint leaves
1/2cup Coriander leaves
1/4cup Raw mango (grated)
1no Green chilly
Salt
1tsp Lemon juice
1/4tsp Sugar
Blend the mint leaves, coriander leaves,grated raw mango,green chilly with salt,sugar and lemon juice as smooth paste.
Store in an air tight container and serve as per need.
Sweet Tamarind Chutney:
1no Small orange sized tamarind deseeded)
1/2cup Seedless dates
3/4cup Jaggery
1/2tsp Red chilly powder
1/2tsp Cumin powder
Water
Salt
Soak small orange sized tamarind in 2cups of warm water and bring it to boil and put off the heat.
Blend together this tamarind paste and seedless dates as smooth paste.Strain it through a sieve.
Transfer this paste to a pan and cook in medium flame with jaggery,red chilly powder, cumin powder and salt until the chutney turns thick.
Once cool, store it in an air tight box and rigerate for further use.
Dijon Roasted Potatoes PLUS Sweet Potato and Chickpea Puree Two Recipes for the Price of One
Monday, May 5, 2014
This was originally published in January 2010.
When it comes to white starches like pasta, rice, bread, and potatoes, I’m a bit like Gollum from Lord of the Rings. I’ll hoard it, possibly kill for it, and occasionally beat up Elijah Wood just to be in its vicinity. Somewhere, I like to think there exists a 60-minute VHS tape of me scurrying away from the buffet table at a family event. I’m cradling plates of spaghetti to my bosom, angrily hissing “The pasta is THE PRECIOUS!” over and over until I’m disowned.
But … what was I talking about? Oh yeah – starches. I like ‘em. Maybe too much. Subsequently, I’m attempting to A) cut back, and B) be more creative with what I do make. I have a feeling this will involve a lot of bizarre grains and unorthodox purees, but this is okay. After all, what is Brooklyn, if not home for the bizarre and unorthodox? (He agrees.)
Today, both recipes - Dijon-Roasted Potatoes and Sweet Potato and Chickpea Puree – are excellent departures from the norm. The first dish, adapted from Weight Watchers, is a sophisticated alternative to plain ol’ oven fries and baked spuds. The recipe asks you to coat small red potatoes in a tangy, savory marinade, and then roast them to tender-on-the-inside, crispy-on-the-outside perfection. The result goes beautifully with frittatas or lean meats, and can be served with barbecue sauce or ketchup. Gollum would approve.
The second recipe comes from O Magazine, which I adore, despite being a childless, apartment-dwelling cynic. (Harrumph!) Many people accuse Oprah of many terrible things (like thoughtful discussion and creative empowerment), but the woman can produce a dang magazine. It’s nice to read a lady-oriented publication that doesn’t begin with the assumption we’re morons.
Tangent aside, the Sweet Potato and Chickpea Puree is sweet and savory, and another solid pairing for lean meat and produce. A little tahini could even turn it into more of a hummus-esque concoction, so go nuts with the experimentation.
(To know: the original recipe called for 1/2 cup of olive oil, which seemed Smeagol-level insane. So, using a trick from a pesto recipe, I subbed out half the olive oil for fat-free chicken broth. For comparison, I made the full-fat version as well. The Husband-Elect and I both agreed: the chicken broth adaptation was far superior. Sweet.)
That said, how’s everyone doing with resolutions so far? Any fun ideas for white starch substitutions? I’d love to hear, and the comment section is THE PRECIOUS. Er … I mean “open.”
~~~
If you like these recipes, you might also like:
- Chili-Spiced Potatoes
- Chorizo and Potato Frittata
- Lemony Hummus
Dijon-Roasted Potatoes
Serves 3 or 4
Adapted from Weight Watchers.
2 tablespoons Dijon mustard (like Grey Poupon)
1 teaspoon olive oil
3/4 teaspoon sweet paprika
1/4 teaspoon dried thyme, crushed in your hands
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1-1/2 pounds small (3-inch) red potatoes, cut into eighths
1) Preheat oven to 425°F. Line a baking sheet with tin foil and spray with cooking spray.
2) In a large bowl, whisk mustard, olive oil, paprika, thyme, salt, and pepper together. Add potatoes and stir until well-coated. Spread across baking sheet in a single layer. Roast 15 minutes. Remove and stir. Drop oven heat to 350°F. Roast for 20-25 more minutes, or until potatoes are cooked through. Serve.
NOTE: The Dijon is pretty subtle here. You can double the coating if you want a more assertive flavor.
~~~
Sweet Potato and Chickpea Puree
Serves 6-8 (makes around 2 cups).
Adapted from Oprah Magazine.
1 medium sweet potato (about 14 ounces), scrubbed
1 can (15 ounces) chickpeas, drained and rinsed
1 small clove garlic
1 teaspoon salt
1/4 cup fat-free chicken broth
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Hot sauce (optional)
1) Preheat oven to 425°F.
2) Prick sweet potato all over with a fork. Roast about 45 to 50 minutes, or until potato can be easily run through with a knife. Set aside to cool. Once cool enough to handle, remove flesh from skin. (It should slip right out.)
3) In a food processor, combine chickpeas, garlic, salt, sweet potato, and a little chicken broth. Get it going, and slowly add olive oil as it’s running. When olive oil runs out, slowly add the rest of the chicken broth.
4) Pour into a bowl. Salt and pepper to taste, and add a little hot sauce if you’re in the mood.
According to O Magazine: “Store any leftovers in the rigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil."
~~~
Approximate Calories, Fat, Fiber and Price for Potatoes
141 calories, 1.4 g fat, 3.1 g fiber, $0.71
Approximate Calories, Fat, Fiber and Price for Puree
221 calories, 9.9 g fat, 5.1 g fiber, $0.33
Calculations (Potatoes)
2 tablespoons Dijon mustard (like Grey Poupon): 30 calories, 0 g fat, 0 g fiber, $0.27
1 teaspoon olive oil: 39 calories, 4.5 g fat, 0 g fiber, $0.12
3/4 teaspoon sweet paprika: 4 calories, 0.2 g fat, 0.6 g fiber, $0.03
1/4 teaspoon dried thyme, crushed in your hands: 1 calorie, 0 g fat, 0.1 g fiber, $0.03
1/2 teaspoon table salt: negligible calories, fat, and fiber, $0.01
1/4 teaspoon ground black pepper: negligible calories, fat, and fiber, $0.01
1-1/2 pounds small (3-inch) red potatoes: 490 calories, 0.7 g fat, 11.6 g fiber, $2.35
TOTAL: 564 calories, 5.4 g fat, 12.3 g fiber, $2.82
PER SERVING (TOTAL/4): 141 calories, 1.4 g fat, 3.1 g fiber, $0.71
Calculations (Puree)
1 medium sweet potato (about 14 ounces): 341 calories, 0.4 g fat, 11.9 g fiber, $0.69
1 can (15 ounces) chickpeas, drained: 500 calories, 4.6 g fat, 18.5 g fiber, $0.66
1 small clove garlic: 4 calories, 0 g fat, 0.1 g fiber, $0.05
1 teaspoon salt: negligible calories, fat, and fiber, $0.01
1/4 cup fat-free chicken broth: 4 calories, 0.3 g fat, 0 g fiber, $0.10
1/4 cup extra-virgin olive oil: 477 calories, 54 g fat, 0 g fiber, $0.46
Kosher salt and freshly ground black pepper: negligible calories, fat, and fiber, $0.03
TOTAL: 1326 calories, 59.3 g fat, 30.5 g fiber, $2.00
PER SERVING (TOTAL/6): 221 calories, 9.9 g fat, 5.1 g fiber, $0.33
Dijon Roasted Potatoes PLUS Sweet Potato and Chickpea Puree Two Recipes for the Price of One
Thursday, April 24, 2014
Today on Serious Eats: Bulgur Wheat Salad with Avocado, Raisins, and Almonds. You will still feel full for three months after eating it. In a good way.
When it comes to white starches like pasta, rice, bread, and potatoes, I’m a bit like Gollum from Lord of the Rings. I’ll hoard it, possibly kill for it, and occasionally beat up Elijah Wood just to be in its vicinity. Somewhere, I like to think there exists a 60-minute VHS tape of me scurrying away from the buffet table at a family event. I’m cradling plates of spaghetti to my bosom, angrily hissing “The pasta is THE PRECIOUS!” over and over until I’m disowned.
But … what was I talking about? Oh yeah – starches. I like ‘em. Maybe too much. Subsequently, I’m attempting to A) cut back, and B) be more creative with what I do make. I have a feeling this will involve a lot of bizarre grains and unorthodox purees, but this is okay. After all, what is Brooklyn, if not home for the bizarre and unorthodox? (He agrees.)
Today, both recipes - Dijon-Roasted Potatoes and Sweet Potato and Chickpea Puree – are excellent departures from the norm. The first dish, adapted from Weight Watchers, is a sophisticated alternative to plain ol’ oven fries and baked spuds. The recipe asks you to coat small red potatoes in a tangy, savory marinade, and then roast them to tender-on-the-inside, crispy-on-the-outside perfection. The result goes beautifully with frittatas or lean meats, and can be served with barbecue sauce or ketchup. Gollum would approve.
The second recipe comes from O Magazine, which I adore, despite being a childless, apartment-dwelling cynic. (Harrumph!) Many people accuse Oprah of many terrible things (like thoughtful discussion and creative empowerment), but the woman can produce a dang magazine. It’s nice to read a lady-oriented publication that doesn’t begin with the assumption we’re morons.
Tangent aside, the Sweet Potato and Chickpea Puree is sweet and savory, and another solid pairing for lean meat and produce. A little tahini could even turn it into more of a hummus-esque concoction, so go nuts with the experimentation.
(To know: the original recipe called for 1/2 cup of olive oil, which seemed Smeagol-level insane. So, using a trick from a pesto recipe, I subbed out half the olive oil for fat-free chicken broth. For comparison, I made the full-fat version as well. The Husband-Elect and I both agreed: the chicken broth adaptation was far superior. Sweet.)
That said, how’s everyone doing with resolutions so far? Any fun ideas for white starch substitutions? I’d love to hear, and the comment section is THE PRECIOUS. Er … I mean “open.”
~~~
If you like these recipes, you might also like:
- Chili-Spiced Potatoes
- Chorizo and Potato Frittata
- Lemony Hummus
Dijon-Roasted Potatoes
Serves 3 or 4
Adapted from Weight Watchers.
2 tablespoons Dijon mustard (like Grey Poupon)
1 teaspoon olive oil
3/4 teaspoon sweet paprika
1/4 teaspoon dried thyme, crushed in your hands
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1-1/2 pounds small (3-inch) red potatoes, cut into eighths
1) Preheat oven to 425°F. Line a baking sheet with tin foil and spray with cooking spray.
2) In a large bowl, whisk mustard, olive oil, paprika, thyme, salt, and pepper together. Add potatoes and stir until well-coated. Spread across baking sheet in a single layer. Roast 15 minutes. Remove and stir. Drop oven heat to 350°F. Roast for 20-25 more minutes, or until potatoes are cooked through. Serve.
NOTE: The Dijon is pretty subtle here. You can double the coating if you want a more assertive flavor.
~~~
Sweet Potato and Chickpea Puree
Serves 6-8 (makes around 2 cups).
Adapted from Oprah Magazine.
1 medium sweet potato (about 14 ounces), scrubbed
1 can (15 ounces) chickpeas, drained and rinsed
1 small clove garlic
1 teaspoon salt
1/4 cup fat-free chicken broth
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Hot sauce (optional)
1) Preheat oven to 425°F.
2) Prick sweet potato all over with a fork. Roast about 45 to 50 minutes, or until potato can be easily run through with a knife. Set aside to cool. Once cool enough to handle, remove flesh from skin. (It should slip right out.)
3) In a food processor, combine chickpeas, garlic, salt, sweet potato, and a little chicken broth. Get it going, and slowly add olive oil as it’s running. When olive oil runs out, slowly add the rest of the chicken broth.
4) Pour into a bowl. Salt and pepper to taste, and add a little hot sauce if you’re in the mood.
According to O Magazine: “Store any leftovers in the rigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil."
~~~
Approximate Calories, Fat, Fiber and Price for Potatoes
141 calories, 1.4 g fat, 3.1 g fiber, $0.71
Approximate Calories, Fat, Fiber and Price for Puree
221 calories, 9.9 g fat, 5.1 g fiber, $0.33
Calculations (Potatoes)
2 tablespoons Dijon mustard (like Grey Poupon): 30 calories, 0 g fat, 0 g fiber, $0.27
1 teaspoon olive oil: 39 calories, 4.5 g fat, 0 g fiber, $0.12
3/4 teaspoon sweet paprika: 4 calories, 0.2 g fat, 0.6 g fiber, $0.03
1/4 teaspoon dried thyme, crushed in your hands: 1 calorie, 0 g fat, 0.1 g fiber, $0.03
1/2 teaspoon table salt: negligible calories, fat, and fiber, $0.01
1/4 teaspoon ground black pepper: negligible calories, fat, and fiber, $0.01
1-1/2 pounds small (3-inch) red potatoes: 490 calories, 0.7 g fat, 11.6 g fiber, $2.35
TOTAL: 564 calories, 5.4 g fat, 12.3 g fiber, $2.82
PER SERVING (TOTAL/4): 141 calories, 1.4 g fat, 3.1 g fiber, $0.71
Calculations (Puree)
1 medium sweet potato (about 14 ounces): 341 calories, 0.4 g fat, 11.9 g fiber, $0.69
1 can (15 ounces) chickpeas, drained: 500 calories, 4.6 g fat, 18.5 g fiber, $0.66
1 small clove garlic: 4 calories, 0 g fat, 0.1 g fiber, $0.05
1 teaspoon salt: negligible calories, fat, and fiber, $0.01
1/4 cup fat-free chicken broth: 4 calories, 0.3 g fat, 0 g fiber, $0.10
1/4 cup extra-virgin olive oil: 477 calories, 54 g fat, 0 g fiber, $0.46
Kosher salt and freshly ground black pepper: negligible calories, fat, and fiber, $0.03
TOTAL: 1326 calories, 59.3 g fat, 30.5 g fiber, $2.00
PER SERVING (TOTAL/6): 221 calories, 9.9 g fat, 5.1 g fiber, $0.33
Sweet Potato Curry Sakkaravalli Kizhangu Poriyal
Friday, April 18, 2014
Sweet potato are a major source of skin protecting beta carotene, they are as much as healthier like our carrots. This humble root vegetable is rarely cooked in our kitchen, you can dish out many different dishes to bakes with this sweet potatoes. The ladies from my family make different dishes from this root vegetable and one among their dishes, this curry is my all time favourite. This poriyal aka curry goes awesome as side dish with a simple rasam rice. You can also enjoy this vegan dish thoroughly with rotis, eventhough this dish may tastes bit sweet, the spices used in this poriyal will definitely give this poriyal enough spiciness.
A simple coarse paste of spices makes this poriyal as a delicious side dish, the cooking time may varies depending upon the freshness of the sweet potato,however this curry is one of my grandmas signature dish, you can also make the same poriyal with pumpkins too.Today is the last thursday of the month and its time to post for Vegan Thursdays, an vegan event running twice a month,this simple,delicious and vegan curry goes to this event.Sending to Srivallis Side dish Mela.
3cups Sakkaravalli kizhangu/sweet potato (peeled & cubed)
Salt
Oil
1tsp Mustard seeds
1tsp Urad dal
Few curry leaves
To grind:
10nos Shallots
2tbsp Coconut
1tsp Fennel seeds
2nos Dry red chillies
4nos Garlic cloves
1tbsp Black peppercorns
1tsp Cumin seeds
Cook the cubed sweet potatoes in enough water with salt..
Once they turns soft, put off the fire, drain the water and keep aside.
Meanwhile, grind all the ingredients given under the list to grind as coarse paste.
Heat enough oil,let splutters the mustard seeds,urad dal,add in the curry leaves.
Now add the coarse paste, cook in simmer for few minutes.
Finally add the cooked sweet potato cubes,salt (if needed) and cook everything in simmer until the potato pieces gets well coated by the masala paste.
Serve warm as side dish.
Channadal Sweet Paratha
Monday, April 7, 2014
I was searching something sweet also at the same time something healthy for our evening snacks few days back, while going through my fridge i saw a cup of channadal halwa and finally i prepared this excellent sweet parathas. With a simple wheat chappathi dough, i prepared quickly this sweet paratha and this parathas tastes absolutely fabulous to enjoy with a mug of spiced black tea.
These parathas turned out extremely light,filling also at the same time an excellent tea time snack, this sweet paratha may sounds exactly like our famous puran poli, but the dough usually we make puran polis goes for all purpose flour aka maida, i completely skipped maida here and went for whole wheat flour.Since i cooked this parathas in a non stick pan, these parathas are completely oil free, in case if you want to drizzle some oil, you can definitely go for it. Watever,we just loved this delicious channa dal halwa stuffed sweet parathas for our evening snacks and we just loved it.Sending to my own event Cooking with Seeds-Dals.
These parathas turned out extremely light,filling also at the same time an excellent tea time snack, this sweet paratha may sounds exactly like our famous puran poli, but the dough usually we make puran polis goes for all purpose flour aka maida, i completely skipped maida here and went for whole wheat flour.Since i cooked this parathas in a non stick pan, these parathas are completely oil free, in case if you want to drizzle some oil, you can definitely go for it. Watever,we just loved this delicious channa dal halwa stuffed sweet parathas for our evening snacks and we just loved it.Sending to my own event Cooking with Seeds-Dals.
2cups Wheat flour
Warm water (for kneading)
Salt
1cup Channadal Halwa
Take the wheat flour,salt in a large bowl, add the warm water slowly and knead everything as a soft dough and keep side for an hour.
Make 6-7small balls from the channa dal halwa and keep aside.
Also make 6-7 medium sized balls from the wheat dough.
Flatten the wheat balls as medium sized circles,place the small ball of channadal halwa inside the circle and close the edges of the dough completely.
Dough with some flour and roll it gentlu as medium sized parathas.
Heat a non stick pan in medium flame,once the pan is hot,drop gently the already prepared parathas and cook both sides until they get well cooked on both sides.
Enjoy with a cup of tea.
Green Kitchen A Sweet Potato Kugel Recipe
Green Kitchen is a bi-weekly column about nutritious, inexpensive, and ethical food and cooking. Its penned by the lovely Jaime Green.
I don’t make many traditional Jewish dishes. They’re tasty, and fondly associated with big family dinners, but they don’t tend to prominently feature the myriad vegetables and vegetarian proteins I try to work my meals around. It’s more about carbs and meat, much like other European peasant cuisines.
So, when I decided to bring a kugel to Passover dinner at my dad’s house, there were a lot of things I took into consideration:
Kugel is basically Jewish casserole, and comes in two traditional iterations. The first, noodle kugel, is a sweet side dish of egg noodles cooked in a creamy base, sometimes using cream cheese or cottage cheese, featuring a variety of additions like raisins, pineapple, nuts, or crusty, crumbed toppings. The second variety, potato kugel, is savory, shredded potatoes and onions, sometimes with a dash of color from a carrot, held together with eggs and sometimes matzoh meal or flour.
I love noodle kugel, but can never really get into the potato variety. It has the same ingredients as potato latkes, which are fried pancakes, but aren’t those tasty because they’re fried? Baking it all in a casserole dish seemed to take away the magic – the crispy edges, the (let’s be honest) delicious fat.
But then, ding (!), a light bulb went off: sweet potato kugel! It would have the architecture of potato kugel, with sweeter and more interesting flavors. Bonus: all the vitamins and good stuff that come with the orange tubers, and it’s almost entirely seasonal, locally available produce, with the addition of happy-chicken-borne eggs.
I tooled around the internet, made a couple of calls to my local potato kugel expert (my mom), and came up with the deliciousness below. There’s no sweetener beyond a little fruit juice (squeezed from an in-season, if not local, orange) and the natural sweetness of the vegetables and some raisins.
It’s all brought out by spices that we associate with sweetness – cinnamon, nutmeg, ginger, and cloves – for a hearty but healthy side dish that works well with a salty, savory meal. (It’s also amazing reheated and served with a scoop of cottage cheese, as my breakfasts this past week attest.)
There’s nothing traditional about this kugel, and there’s also nothing limiting it to Passover or Jewish kitchens. Leftovers freeze well, and I’ve got a stockpile now for tasty breakfasts and snacks. You can also cook this ahead of time and then reheat it before serving, for about 20 minutes at 350.
Even if I did get to spend a little more time with my grater than I ever, ever wanted, well, that was a nice workout for my arms, too.
~~~
If you like this recipe, you might also treasure:
Sweet Potato Kugel
24 small servings (or 12 large)
(Pictured here with cottage cheese)
(NOTE: All spice measurements can and should be varied to match your taste.)
5 lbs. sweet potatoes (about 8 cups)
2 apples (something sweet and crisp – no mushy macs!)
5 eggs
1 cup golden raisins (You could also use dates. Just chop them and skip the soaking.)
½ cup orange juice (or the juice of one orange)
½ cup walnuts, crushed to small pieces
½ cup pecans, crushed to small pieces
1 ½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon powdered ginger
¾ teaspoon nutmeg
½ teaspoon cloves
butter for greasing
1) Pre-heat your oven to 375 degrees. Grease a 9x12 cake pan with butter. (I like the flavor this adds, but you can use cooking spray or line your pan with parchment paper.)
2) In a small bowl, soak the raisins in orange juice, adding water so the raisins are covered. (You can speed up the plumping by microwaving for 30-45 seconds.)
3) Peel the sweet potatoes. Using a grater blade on a food processor or a box grater, grate them. Put the grated sweet potatoes in a large mixing bowl.
4) Beat the eggs. (The fluffier they are, the fluffier your kugel.) Mix into sweet potatoes.
5) Grate the apples, add to the sweet tater & egg mixture.
6) Stir in the salt and spices.
7) Add the raisins and soaking liquids. Stir.
8) Pour/scoop mixture into your cake pan, smoothing flat.
9) Sprinkle with crushed pecans and walnuts, pressing them a little into the kugel.
10) Bake 45 minutes or so, until the edges are a little browned and the top gets golden. Let it cool a bit, then cut into 24 pieces, but know that everyone will probably want more than one.
Approximate Calories, Fat, Fiber, and Price Per Serving
Small Serving (total/24): 164 calories, 4.6g fat, 3.9g fiber, $0.44
Large Serving (total/12): 328 calories, 9.3g fat, 7.8g fiber, $0.88
Calculations
5lbs sweet potatoes: 1994 calories, 3.7g fat, 65.6g fiber, $5.45
2 apples: 189 calories, 0.6g fat, 8.7g fiber, $1.25
5 eggs: 388 calories, 26.5g fat, 0g fiber, $1.46
1 cup golden raisins: 520 calories, 0g fat, 8g fiber, $.75
½ cup orange juice: 55 calories, 0g fat, .5g fiber, $.20
½ cup walnuts: 383 calories, 38.1g fat, 3.9g fiber, $.60
½ cup pecans: 377 calories, 39.2g fat, 5.2g fiber, $.75
1 ½ t salt: negligible calories, fat, and fiber, $.02
1 t cinnamon: 6 calories, 0g fat, 1.2 g fiber, $.04
1 t powdered ginger: negligible calories, fat, and fiber, $.02
¾ t nutmeg: negligible calories, fat, and fiber, $.02
½ t cloves: negligible calories, fat, and fiber, $.01
butter for greasing (1/4 t?): 24 calories, 2.9g fat, 0g fiber, $.02
TOTAL: 3936 calories, 111g fat, 93.1g fiber, $10.59
PER SERVING (TOTAL/24): 164 calories, 4.6g fat, 3.9g fiber, $0.44
PER (LARGER) SERVING (TOTAL/12): 328 calories, 9.3g fat, 7.8g fiber, $0.88
I don’t make many traditional Jewish dishes. They’re tasty, and fondly associated with big family dinners, but they don’t tend to prominently feature the myriad vegetables and vegetarian proteins I try to work my meals around. It’s more about carbs and meat, much like other European peasant cuisines.
So, when I decided to bring a kugel to Passover dinner at my dad’s house, there were a lot of things I took into consideration:
- Passover’s traditional dietary restrictions: no leavened grains, or, really, grains at all.
- My own personal restrictions on meat (being vegetarian) and dairy (being lactose intolerant).
- My inclination towards local, seasonal produce, which this early in the spring is still what’s left from last fall: apples, winter squash, potatoes, and onions.
- The palates of the assembling group, and the traditional vein of a Passover meal, which excluded most international or adventurous dishes.
Kugel is basically Jewish casserole, and comes in two traditional iterations. The first, noodle kugel, is a sweet side dish of egg noodles cooked in a creamy base, sometimes using cream cheese or cottage cheese, featuring a variety of additions like raisins, pineapple, nuts, or crusty, crumbed toppings. The second variety, potato kugel, is savory, shredded potatoes and onions, sometimes with a dash of color from a carrot, held together with eggs and sometimes matzoh meal or flour.I love noodle kugel, but can never really get into the potato variety. It has the same ingredients as potato latkes, which are fried pancakes, but aren’t those tasty because they’re fried? Baking it all in a casserole dish seemed to take away the magic – the crispy edges, the (let’s be honest) delicious fat.
But then, ding (!), a light bulb went off: sweet potato kugel! It would have the architecture of potato kugel, with sweeter and more interesting flavors. Bonus: all the vitamins and good stuff that come with the orange tubers, and it’s almost entirely seasonal, locally available produce, with the addition of happy-chicken-borne eggs.
I tooled around the internet, made a couple of calls to my local potato kugel expert (my mom), and came up with the deliciousness below. There’s no sweetener beyond a little fruit juice (squeezed from an in-season, if not local, orange) and the natural sweetness of the vegetables and some raisins.
It’s all brought out by spices that we associate with sweetness – cinnamon, nutmeg, ginger, and cloves – for a hearty but healthy side dish that works well with a salty, savory meal. (It’s also amazing reheated and served with a scoop of cottage cheese, as my breakfasts this past week attest.)
There’s nothing traditional about this kugel, and there’s also nothing limiting it to Passover or Jewish kitchens. Leftovers freeze well, and I’ve got a stockpile now for tasty breakfasts and snacks. You can also cook this ahead of time and then reheat it before serving, for about 20 minutes at 350.
Even if I did get to spend a little more time with my grater than I ever, ever wanted, well, that was a nice workout for my arms, too.
~~~
If you like this recipe, you might also treasure:
- Grilled Sweet Potato Salad
- Molasses Whipped Sweet Potatoes
- Slow Cooker Pork Chops, Apples, and Sweet Potatoes
Sweet Potato Kugel
24 small servings (or 12 large)
(Pictured here with cottage cheese)
(NOTE: All spice measurements can and should be varied to match your taste.)
5 lbs. sweet potatoes (about 8 cups)
2 apples (something sweet and crisp – no mushy macs!)
5 eggs
1 cup golden raisins (You could also use dates. Just chop them and skip the soaking.)
½ cup orange juice (or the juice of one orange)
½ cup walnuts, crushed to small pieces
½ cup pecans, crushed to small pieces
1 ½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon powdered ginger
¾ teaspoon nutmeg
½ teaspoon cloves
butter for greasing
1) Pre-heat your oven to 375 degrees. Grease a 9x12 cake pan with butter. (I like the flavor this adds, but you can use cooking spray or line your pan with parchment paper.)
2) In a small bowl, soak the raisins in orange juice, adding water so the raisins are covered. (You can speed up the plumping by microwaving for 30-45 seconds.)
3) Peel the sweet potatoes. Using a grater blade on a food processor or a box grater, grate them. Put the grated sweet potatoes in a large mixing bowl.
4) Beat the eggs. (The fluffier they are, the fluffier your kugel.) Mix into sweet potatoes.
5) Grate the apples, add to the sweet tater & egg mixture.
6) Stir in the salt and spices.
7) Add the raisins and soaking liquids. Stir.
8) Pour/scoop mixture into your cake pan, smoothing flat.
9) Sprinkle with crushed pecans and walnuts, pressing them a little into the kugel.
10) Bake 45 minutes or so, until the edges are a little browned and the top gets golden. Let it cool a bit, then cut into 24 pieces, but know that everyone will probably want more than one.
Approximate Calories, Fat, Fiber, and Price Per Serving
Small Serving (total/24): 164 calories, 4.6g fat, 3.9g fiber, $0.44
Large Serving (total/12): 328 calories, 9.3g fat, 7.8g fiber, $0.88
Calculations
5lbs sweet potatoes: 1994 calories, 3.7g fat, 65.6g fiber, $5.45
2 apples: 189 calories, 0.6g fat, 8.7g fiber, $1.25
5 eggs: 388 calories, 26.5g fat, 0g fiber, $1.46
1 cup golden raisins: 520 calories, 0g fat, 8g fiber, $.75
½ cup orange juice: 55 calories, 0g fat, .5g fiber, $.20
½ cup walnuts: 383 calories, 38.1g fat, 3.9g fiber, $.60
½ cup pecans: 377 calories, 39.2g fat, 5.2g fiber, $.75
1 ½ t salt: negligible calories, fat, and fiber, $.02
1 t cinnamon: 6 calories, 0g fat, 1.2 g fiber, $.04
1 t powdered ginger: negligible calories, fat, and fiber, $.02
¾ t nutmeg: negligible calories, fat, and fiber, $.02
½ t cloves: negligible calories, fat, and fiber, $.01
butter for greasing (1/4 t?): 24 calories, 2.9g fat, 0g fiber, $.02
TOTAL: 3936 calories, 111g fat, 93.1g fiber, $10.59
PER SERVING (TOTAL/24): 164 calories, 4.6g fat, 3.9g fiber, $0.44
PER (LARGER) SERVING (TOTAL/12): 328 calories, 9.3g fat, 7.8g fiber, $0.88
The Sweet Stuff Part 3 Nectar of the Gods
Monday, March 31, 2014
Part 3 of a 3-part series about sugar and sugar substitutes.
Over the past two weeks, in our quest to unlock the mysteries of sweeteners, we have covered the calorie-free-but-mostly-chemical (though I still heartily vouch for stevia’s naturalosity if you buy organic) and real sugar, both ined and raw(ish). But there remains a pantheon of sweeteners yet unexamined: the gooey, sticky syrups.
Liquid sweeteners are versatile and ubiquitous. But, just as it goes with their crystalline cousins, few liquid sweeteners are untouched by human hands before they reach our supermarket shelves or farmer’s market stalls.
So what’s the buzz about the sticky sweetness?
Honey
Honey is produced by the synergy between bees and flowers. Bees collect nectar from the flowers in their mouths, mixing it with enzymes, and then deposit the resulting sweet stuff in little pockets of wax back at the hive.
Before it’s processed, raw honey is loaded with phytonutrients, trace minerals, and antioxidants depending upon flower diversity. Honey has been shown to relieve cough and treat cuts, but should not be given to children under the age of one.
Molasses
Molasses, as we covered briefly last week, is made from cane or beet sugar. The juice is extracted, the remaining crystals are removed, and a dark, thick syrup remains. Also known as treacle, molasses is most commonly used in baking and cooking. A gingerbread man would not be the same without rich molasses.
Molasses comes in three grades:
Light or Barbados Molasses: From the first pressing of the sugarcane, this is the lightest in color, sweetest, and mildest variety, often used as pancake syrup or to sweeten beverages.
Dark Molasses: From the second pressing of the sugarcane, dark molasses is less sweet and has a stronger flavor than light. It is most commonly used in baking and cooking.
Blackstrap Molasses: From the third processing of the sugarcane and used mostly as an iron supplement, blackstrap molasses is considered too strong and bitter for baking. Trust me, my favorite ginger cookies and I learned this the hard way.
Unsulfered vs. Sulfured: Unsulfured molasses is free of sulfur dioxide, a preservative to improve shelf life. Sulfured molasses is not quite as sweet as unsulfured.
Maple Syrup
Maple syrup, the pride of the Great White North, is produced from the sap of maple trees. The process is fairly simple: sap is collected from a tapped tree, boiled to evaporate the water, and poured through a filter to remove any nasty bits. The longer the sap is boiled, the darker and sweeter the syrup.
Maple syrup, with its myriad uses, is classified into four grades, based on color, not quality:
Grade A Fancy or Light Amber: light golden color, subtle maple flavor, used for the table
Grade A Medium Amber: golden color, more distinct maple flavor, used for the table
Grade A Dark Amber: light russet color, rich maple flavor, used for the table and cooking/baking
Grade B: deep russet color, strongest maple flavor, used for the table, best grade for cooking/baking
Corn Syrup
Oh corn syrup. There is so much confusion about you. First of all, corn syrup and high-fructose corn syrup are different beasts. Corn syrup is derived from cornstarch, and while often called glucose syrup, the latter can be made from the starch of just about any other grain.
Corn syrup, both the dark and light varieties, is a Southern staple for making pecan pie. My grandmother’s pantry was never without it. We used the “maple” version for pancakes too. Light corn syrup is often used in candy making. Bonus Halloween Fake Blood Recipe: Mix 3 parts corn syrup to 1 part clear dishwashing liquid. Add red food coloring until desired color is achieved. Apply wherever fake blood is required. (Since it’s partially soap-based, it will wash out of clothes.)
Corn syrup’s evil twin, high fructose corn syrup, is corn syrup that as been chemically altered to increase the percentage of fructose which heightens its sweetness. HFCS became widespread in mass food production because a little bit goes a long way. So much so that a recent Princeton University study showed that “[a]nimals with access to high-fructose corn syrup gained 48 percent more weight than those eating a normal diet.”
Agave Nectar
Agave nectar is another highly controversial sweetener. Juice (or sap) from the agave cactus is boiled down, and, depending on the processor, treated with enzymes to increase sweetness and viscosity. Whether this process is as highly ined as that of table sugar or more “natural” is still up for debate.
Agave nectar can be found in light and dark varieties and, because of its neutral flavor, is a favorite in cooking and baking. It also dissolves easily in cold fluid, so it works well as drink sweetener.
Agave’s problems arise from being touted as a “low-glycemic” sweetener, perfect for diabetics and people watching their blood sugar. Well, agave nectar is primarily fructose, and the glycemic index only measures glucose. Do you see where I’m going? So while it rates low on the GI scale, it’s still a sugar, with the same calories as sugar, and and should be eaten in moderation, just like sugar. Sorry for the buzzkill; or maybe I just made your day.
Sweeteners, Health, and The Glycemic Index
The Glycemic Index ranks carbohydrates on a scale of 1 to 100 by the amount they raise our blood glucose levels. According to the Glycemic Index Foundation, “Choosing low GI carbs...is the secret to long-term health, reducing your risk of heart disease and diabetes and is the key to sustainable weight loss.”
* Low GI = 55 or less
* Medium GI = 56 – 69
* High GI = 70 or more
Cane sugar scores about 65, while agave comes in around 27 and HFCS around 89. Maple syrup is the most competitive, logging in at 54, while honey ranks between 65 and 83. You can see why, at a glance, agave nectar and maple syrup look healthier.
But not everyone agrees that the Glycemic Index is the best way to judge a food. It doesn’t account for how food is prepared, how much is eaten, or the fiber content of foods. For instance, there is a huge difference between the way your body metabolizes an agave-sweetened iced tea, a maple-syrup-sweetened granola bar, or a sugar-sweetened cookie.
In some ways, natural sweeteners like honey and maple syrup are the healthier choice than ined sugar. Since their production processes are less intense, the trace minerals remain. But they are still sugars, and the moderation song keeps coming on the radio because it has universal appeal. It might not be the most danceable tune, but it’s one we can all sing along to.
The Sweet Stuff in Action
Now that we know what we’re dealing with, how do we apply this knowledge in the kitchen? Well, I found two great guides to sweetener substitutions for cooking and baking: this simple, straightforward chart (thanks JBF!) and this more in-depth table, complete with notes on flavor and how to tweak baking soda quantities. Here’s a quick and dirty summary:
Alternative to Refined White Sugar Ratio
1 cup to 1 cup : turbinado, Sucanat, demerara
3/4 cup to 1 cup: honey, maple syrup, agave nectar; decrease liquid by 3 tbsp to 1/4 cup
1 1/4 cup to 1 cup: molasses; decrease liquid by 5 tbsp
Now go bake something sweet, healthy, and good!
Resources/Further Reading
The World’s Healthiest Foods
Mayo Clinic Expert Answers: Diabetes
A Sweet Problem: Princeton researchers find that high fructose corn syrup prompts significantly higher weight gain
Fooducate: Eight Facts about Agave Nectar
Grist: The Low-down on Agave and Other Natural Sweeteners
~~~
If this article tipped your canoe, float on over to
The Sweet Stuff, Part 1: A New Color in the Packet Rainbow
The Sweet Stuff, Part 2: White, Brown, and Sparkly Crystals
Mmm...Is for Maple Ginger Applesauce
Over the past two weeks, in our quest to unlock the mysteries of sweeteners, we have covered the calorie-free-but-mostly-chemical (though I still heartily vouch for stevia’s naturalosity if you buy organic) and real sugar, both ined and raw(ish). But there remains a pantheon of sweeteners yet unexamined: the gooey, sticky syrups.
Liquid sweeteners are versatile and ubiquitous. But, just as it goes with their crystalline cousins, few liquid sweeteners are untouched by human hands before they reach our supermarket shelves or farmer’s market stalls.
So what’s the buzz about the sticky sweetness?
 |
| Photo: Vicky Brock via flickr |
Honey is produced by the synergy between bees and flowers. Bees collect nectar from the flowers in their mouths, mixing it with enzymes, and then deposit the resulting sweet stuff in little pockets of wax back at the hive.
Before it’s processed, raw honey is loaded with phytonutrients, trace minerals, and antioxidants depending upon flower diversity. Honey has been shown to relieve cough and treat cuts, but should not be given to children under the age of one.
Molasses
Molasses, as we covered briefly last week, is made from cane or beet sugar. The juice is extracted, the remaining crystals are removed, and a dark, thick syrup remains. Also known as treacle, molasses is most commonly used in baking and cooking. A gingerbread man would not be the same without rich molasses.
Molasses comes in three grades:
Light or Barbados Molasses: From the first pressing of the sugarcane, this is the lightest in color, sweetest, and mildest variety, often used as pancake syrup or to sweeten beverages.
Dark Molasses: From the second pressing of the sugarcane, dark molasses is less sweet and has a stronger flavor than light. It is most commonly used in baking and cooking.
Blackstrap Molasses: From the third processing of the sugarcane and used mostly as an iron supplement, blackstrap molasses is considered too strong and bitter for baking. Trust me, my favorite ginger cookies and I learned this the hard way.
Unsulfered vs. Sulfured: Unsulfured molasses is free of sulfur dioxide, a preservative to improve shelf life. Sulfured molasses is not quite as sweet as unsulfured.
 |
| Photo: My Lil Rotten via flickr |
Maple syrup, the pride of the Great White North, is produced from the sap of maple trees. The process is fairly simple: sap is collected from a tapped tree, boiled to evaporate the water, and poured through a filter to remove any nasty bits. The longer the sap is boiled, the darker and sweeter the syrup.
Maple syrup, with its myriad uses, is classified into four grades, based on color, not quality:
Grade A Fancy or Light Amber: light golden color, subtle maple flavor, used for the table
Grade A Medium Amber: golden color, more distinct maple flavor, used for the table
Grade A Dark Amber: light russet color, rich maple flavor, used for the table and cooking/baking
Grade B: deep russet color, strongest maple flavor, used for the table, best grade for cooking/baking
Corn Syrup
Oh corn syrup. There is so much confusion about you. First of all, corn syrup and high-fructose corn syrup are different beasts. Corn syrup is derived from cornstarch, and while often called glucose syrup, the latter can be made from the starch of just about any other grain.
Corn syrup, both the dark and light varieties, is a Southern staple for making pecan pie. My grandmother’s pantry was never without it. We used the “maple” version for pancakes too. Light corn syrup is often used in candy making. Bonus Halloween Fake Blood Recipe: Mix 3 parts corn syrup to 1 part clear dishwashing liquid. Add red food coloring until desired color is achieved. Apply wherever fake blood is required. (Since it’s partially soap-based, it will wash out of clothes.)
Corn syrup’s evil twin, high fructose corn syrup, is corn syrup that as been chemically altered to increase the percentage of fructose which heightens its sweetness. HFCS became widespread in mass food production because a little bit goes a long way. So much so that a recent Princeton University study showed that “[a]nimals with access to high-fructose corn syrup gained 48 percent more weight than those eating a normal diet.”
Agave Nectar
Agave nectar is another highly controversial sweetener. Juice (or sap) from the agave cactus is boiled down, and, depending on the processor, treated with enzymes to increase sweetness and viscosity. Whether this process is as highly ined as that of table sugar or more “natural” is still up for debate.
Agave nectar can be found in light and dark varieties and, because of its neutral flavor, is a favorite in cooking and baking. It also dissolves easily in cold fluid, so it works well as drink sweetener.
Agave’s problems arise from being touted as a “low-glycemic” sweetener, perfect for diabetics and people watching their blood sugar. Well, agave nectar is primarily fructose, and the glycemic index only measures glucose. Do you see where I’m going? So while it rates low on the GI scale, it’s still a sugar, with the same calories as sugar, and and should be eaten in moderation, just like sugar. Sorry for the buzzkill; or maybe I just made your day.
Sweeteners, Health, and The Glycemic Index
The Glycemic Index ranks carbohydrates on a scale of 1 to 100 by the amount they raise our blood glucose levels. According to the Glycemic Index Foundation, “Choosing low GI carbs...is the secret to long-term health, reducing your risk of heart disease and diabetes and is the key to sustainable weight loss.”
* Low GI = 55 or less
* Medium GI = 56 – 69
* High GI = 70 or more
Cane sugar scores about 65, while agave comes in around 27 and HFCS around 89. Maple syrup is the most competitive, logging in at 54, while honey ranks between 65 and 83. You can see why, at a glance, agave nectar and maple syrup look healthier.
But not everyone agrees that the Glycemic Index is the best way to judge a food. It doesn’t account for how food is prepared, how much is eaten, or the fiber content of foods. For instance, there is a huge difference between the way your body metabolizes an agave-sweetened iced tea, a maple-syrup-sweetened granola bar, or a sugar-sweetened cookie.
In some ways, natural sweeteners like honey and maple syrup are the healthier choice than ined sugar. Since their production processes are less intense, the trace minerals remain. But they are still sugars, and the moderation song keeps coming on the radio because it has universal appeal. It might not be the most danceable tune, but it’s one we can all sing along to.
The Sweet Stuff in Action
Now that we know what we’re dealing with, how do we apply this knowledge in the kitchen? Well, I found two great guides to sweetener substitutions for cooking and baking: this simple, straightforward chart (thanks JBF!) and this more in-depth table, complete with notes on flavor and how to tweak baking soda quantities. Here’s a quick and dirty summary:
Alternative to Refined White Sugar Ratio
1 cup to 1 cup : turbinado, Sucanat, demerara
3/4 cup to 1 cup: honey, maple syrup, agave nectar; decrease liquid by 3 tbsp to 1/4 cup
1 1/4 cup to 1 cup: molasses; decrease liquid by 5 tbsp
Now go bake something sweet, healthy, and good!
Resources/Further Reading
The World’s Healthiest Foods
Mayo Clinic Expert Answers: Diabetes
A Sweet Problem: Princeton researchers find that high fructose corn syrup prompts significantly higher weight gain
Fooducate: Eight Facts about Agave Nectar
Grist: The Low-down on Agave and Other Natural Sweeteners
~~~
If this article tipped your canoe, float on over to
The Sweet Stuff, Part 1: A New Color in the Packet Rainbow
The Sweet Stuff, Part 2: White, Brown, and Sparkly Crystals
Mmm...Is for Maple Ginger Applesauce
Oats Sweet Pongal Oats Sakkarai Pongal
Friday, March 28, 2014
Wishing all my friends a happy pongal and makar sankranthi wishes.
Hope many of us might be busy with the pongal celebration, its almost lunch time here and am waiting my kids to start the pooja, meanwhile just want to post an another healthy and delicious sweet pongal with rolled oats i prepared for our todays pooja. This oats sweet pongal takes very less time to get ready and an excellent neivedhyam to offer. Oats sweet pongal goes for a quick preparation, dry roasted rolled oats cooked with already prepared jaggery syrup and cooked moongdal makes this wonderful,delicious as well as healthy sweet pongal. This oats pongal is definitely a wonderful twist to our usual rice pongal,give a try friends.Sending to my own event CWS-Oats guest hosted by Amruta Pore.
1cup Rolled oats
1/4cup Yellow moongdal
1+1/4cup Jaggery
1/4tsp Cardamom powder
3tbsp Ghee
Few cashews
Few raisins
Dry roast the rolled oats and keep aside.
Wash the moongdal and pressure cook it with a aup of water upto 3whistles and put off the stove.
Meanwhile take the jaggery in a cup of water, bring it to boil. Strain it and keep aside.
Once the steam get released, add the jaggery syrup and dry roasted oats to the dal,mash it and cook for few minutes until the oats gets cooked.
Finally add the cardamom powder and put off the stove.
Heat the ghee, fry the cashews,raisins until they turns golden brown, add immediately to the sweet pongal and give a stir.
Serve.
Hope many of us might be busy with the pongal celebration, its almost lunch time here and am waiting my kids to start the pooja, meanwhile just want to post an another healthy and delicious sweet pongal with rolled oats i prepared for our todays pooja. This oats sweet pongal takes very less time to get ready and an excellent neivedhyam to offer. Oats sweet pongal goes for a quick preparation, dry roasted rolled oats cooked with already prepared jaggery syrup and cooked moongdal makes this wonderful,delicious as well as healthy sweet pongal. This oats pongal is definitely a wonderful twist to our usual rice pongal,give a try friends.Sending to my own event CWS-Oats guest hosted by Amruta Pore.
1cup Rolled oats
1/4cup Yellow moongdal
1+1/4cup Jaggery
1/4tsp Cardamom powder
3tbsp Ghee
Few cashews
Few raisins
Dry roast the rolled oats and keep aside.
Wash the moongdal and pressure cook it with a aup of water upto 3whistles and put off the stove.
Meanwhile take the jaggery in a cup of water, bring it to boil. Strain it and keep aside.
Once the steam get released, add the jaggery syrup and dry roasted oats to the dal,mash it and cook for few minutes until the oats gets cooked.
Finally add the cardamom powder and put off the stove.
Heat the ghee, fry the cashews,raisins until they turns golden brown, add immediately to the sweet pongal and give a stir.
Serve.
Veggie Might Getting in the Mood with Sweet Potato and Swiss Chard Soup
Thursday, March 27, 2014
Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.
Happy last day of Hanukkah, friends! Hope you had a super week plus one.
Gentle Readers, though I live on Holiday Island, USA (not to be confused with Christmas Town, USA—just down the road from my folks’ place), and I was sick for most of Hanukkah, I’m just not feeling it—it being the holiday juju that’s supposed to filling my heart with magic.
Thanksgiving was so delicious and festive; and I want Christmas to be the same. But if I start getting into the holiday mood too soon, I’ll be over it by the time Christmas actually gets here. To avoid holiday burn out, I use to decorate, shop, or cook anything holiday related until December 12. Even that is pushing it, but I don’t want to be anywhere near a retail outlet on Christmas Eve either.
In the meantime, I’ve been on the lookout for recipes that use seasonal vegetables but don’t have cinnamon, clove, or pumpkin pie spice. A few clicks around the Internet machine and tada! Yellow Split Pea Soup with Sweet Potato and Kale at one of my favorite recipe blogs, Fat-free Vegan Kitchen.
This is the recipe I’ve been dreaming about—clearly, since I didn’t have to buy a single ingredient to make it. I swapped out the kale for a gorgeous, emerald bunch of Swiss chard chilling in my crisper and made the easy substitution of toor dal (split pigeon peas) for yellow split peas.
For a minute, I thought this recipe was going to be too easy and it would only take me the 30 minutes of prep and 60 minutes of relatively inactive cooking (occasional stirring) time to make. But I had to take it a step further.
The recipe calls for curry powder which, after a few introductory lessons in Indian cooking, gives me pause. I’ve stopped keeping it around, opting to use whole spices instead. However, my imaginary friend and mentor Madhur Jaffrey shares a recipe in World Vegetarian for her own every day curry powder (called My Curry Powder). So I whipped up a batch.
Within minutes, my apartment was filled with the aromas of cumin and coriander as I roasted the whole spices and then ground them fine in the coffee grinder. (I have one dedicated for that purpose.) Having freshly ground spice blends is worth the minimal amount of effort it takes to grind them yourself.
Otherwise following the recipe, the soup was everything I wanted it to be: hearty, flavorful but not overpowering, and fragrant. The Indian spices perfectly complemented the sweet potato and the hint of bitterness in the Swiss chard gaves it a nice balance. Toor dal added a creamy texture to the soup without being mushy.
Plus the recipe made enough for this army of one-singular-sensation to have lunch and dinner for a several days. If CB and the Roommate are sweet, maybe I’ll share.
So let’s fortify ourselves, Gentle Readers, for the coming holidays with this delicious, satisfying, Indian-inspired soup. Cinnamon and peppermint will be scenting our dreams soon enough.
~~~~
If you fancied this recipe, you may take delight in:
Sweet Potato, Swiss Chard, and Toor Dal Soup
Serves 8
2 medium onions, chopped
1 1/2 tsp cumin seeds
1 tsp black mustard seeds
2 tsp canola oil
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2 medium sweet potatoes, peeled and cut into 1-inch cubes
8 cups water
3 cups dried toor dal or yellow split peas, picked over and rinsed
1 tbsp mild curry powder (to taste)*
Salt to taste (optional)
1 bunch Swiss chard, washed, trimmed, and chopped
Note: Swiss chard stems are edible. They have a crunchy texture, like Romaine lettuce, and add a nice color contrast to the dish, whether you choose red, yellow, or white. When trimming Swiss chard, snip off any ends that are tough or dried out, but it’s not necessary de-stem like you would with kale or collard greens.
1) In a large saucepan or stock pot, heat 1 teaspoon canola oil and cook onions 5 minutes, stirring frequently, until translucent. Move onions aside in pot and add second teaspoon of oil and whole cumin and mustard seeds. Stir seeds with spatula for about 30 seconds.
2) When mustard seeds begin to pop, stir together spices with onions. Then add ginger and garlic and cook for about 1 minute.
3) Add water, sweet potato, toor dal, and curry powder and stir. Bring to boil, then reduce heat and simmer, covered, for about an hour or until the dal is tender.
4) In the meantime, wash and chop Swiss chard and set aside. Stir dal occassionally to prevent sticking and burning.
5) When the dal is tender, turn off heat, remove lid, and stir in Swiss chard. Replace lid and allow chard to wilt for 5–10 minutes.
6) Serve piping hot with crusty bread or naan and put off shopping for another day.
*Bonus Recipe:
Madhur Jaffrey’s Curry Powder
from World Vegetarian
Makes 5–6 tablespoons
2 tbsp whole coriander seeds
1 tbsp whole cumin seeds
2 tsp whole peppercorns
1 1/2 tsp whole brown mustard
1 tsp whole fenugreek seeds
5 to 6 whole cloves
3 dried chilies, crushed
1 1/2 tsp ground turmeric
1) Heat a small cast iron skillet over medium heat. Combine all whole spices in skillet and roast for 1–2 minutes until aromas begin to emerge, stirring or shaking the pan intermittently. Some spices will brown and change color.
2) Add ground turmeric and heat for another 10 seconds. Remove from heat and transfer mixture to a plate or bowl to cool.
3) Grind in spice or coffee grinder until mixture is as fine as possible. Store in an airtight container in a cool, dark place. Take a deep breath and smile.
Approximate Calories, Fat, Fiber, Protein, and Price per Serving
306 calories, 2.4g fat, 13g fiber, 18g protein, $.39
Calculations
2 medium onions: 80 calories, 0.4g fat, 0g fiber, 0g protein, $0.88
1 1/2 tsp whole cumin: negligible calories, fat, fiber, protein, $.02
1 tsp black mustard seeds: negligible calories, fat, fiber, protein, $.02
2 tsp canola oil: 79 calories, 9g fat, 0g fiber, 0g protein, $0.05
1 tbsp fresh ginger: 6 calories, 0g fat, 0g fiber, 0g protein, $0.06
3 cloves garlic: 12 calories, 0g fat, 0g fiber, 0g protein, $0.04
2 medium sweet potatoes: 112 calories, 0g fat, 4g fiber, 2g protein, $0.34
3 cups dried toor dal: 2109 calories, 9g fat, 92g fiber, 133.5g protein, $0.18
1 tbsp curry powder: negligible calories, fat, fiber, protein, $.02
Salt: negligible calories, fat, fiber, protein, $.02
1 bunch Swiss chard: 56 calories, 0g fat, 8g fiber, 8g protein, $1.50
TOTALS: 2454 calories, 19g fat, 104g fiber, 143.5g protein, $3.13
PER SERVING (TOTALS/8): 306 calories, 2.4g fat, 13g fiber, 18g protein, $.39
Happy last day of Hanukkah, friends! Hope you had a super week plus one.
Gentle Readers, though I live on Holiday Island, USA (not to be confused with Christmas Town, USA—just down the road from my folks’ place), and I was sick for most of Hanukkah, I’m just not feeling it—it being the holiday juju that’s supposed to filling my heart with magic.
Thanksgiving was so delicious and festive; and I want Christmas to be the same. But if I start getting into the holiday mood too soon, I’ll be over it by the time Christmas actually gets here. To avoid holiday burn out, I use to decorate, shop, or cook anything holiday related until December 12. Even that is pushing it, but I don’t want to be anywhere near a retail outlet on Christmas Eve either.
In the meantime, I’ve been on the lookout for recipes that use seasonal vegetables but don’t have cinnamon, clove, or pumpkin pie spice. A few clicks around the Internet machine and tada! Yellow Split Pea Soup with Sweet Potato and Kale at one of my favorite recipe blogs, Fat-free Vegan Kitchen.
This is the recipe I’ve been dreaming about—clearly, since I didn’t have to buy a single ingredient to make it. I swapped out the kale for a gorgeous, emerald bunch of Swiss chard chilling in my crisper and made the easy substitution of toor dal (split pigeon peas) for yellow split peas.
For a minute, I thought this recipe was going to be too easy and it would only take me the 30 minutes of prep and 60 minutes of relatively inactive cooking (occasional stirring) time to make. But I had to take it a step further.
The recipe calls for curry powder which, after a few introductory lessons in Indian cooking, gives me pause. I’ve stopped keeping it around, opting to use whole spices instead. However, my imaginary friend and mentor Madhur Jaffrey shares a recipe in World Vegetarian for her own every day curry powder (called My Curry Powder). So I whipped up a batch.
Within minutes, my apartment was filled with the aromas of cumin and coriander as I roasted the whole spices and then ground them fine in the coffee grinder. (I have one dedicated for that purpose.) Having freshly ground spice blends is worth the minimal amount of effort it takes to grind them yourself.
Otherwise following the recipe, the soup was everything I wanted it to be: hearty, flavorful but not overpowering, and fragrant. The Indian spices perfectly complemented the sweet potato and the hint of bitterness in the Swiss chard gaves it a nice balance. Toor dal added a creamy texture to the soup without being mushy.
Plus the recipe made enough for this army of one-singular-sensation to have lunch and dinner for a several days. If CB and the Roommate are sweet, maybe I’ll share.
So let’s fortify ourselves, Gentle Readers, for the coming holidays with this delicious, satisfying, Indian-inspired soup. Cinnamon and peppermint will be scenting our dreams soon enough.
~~~~
If you fancied this recipe, you may take delight in:
- Shipa’s Dal and Rice with Ginger and Green Chilies
- Pindi Chana
- Fast Easy Soups for Sick Vegetarians
Sweet Potato, Swiss Chard, and Toor Dal Soup
Serves 8
2 medium onions, chopped
1 1/2 tsp cumin seeds
1 tsp black mustard seeds
2 tsp canola oil
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2 medium sweet potatoes, peeled and cut into 1-inch cubes
8 cups water
3 cups dried toor dal or yellow split peas, picked over and rinsed
1 tbsp mild curry powder (to taste)*
Salt to taste (optional)
1 bunch Swiss chard, washed, trimmed, and chopped
Note: Swiss chard stems are edible. They have a crunchy texture, like Romaine lettuce, and add a nice color contrast to the dish, whether you choose red, yellow, or white. When trimming Swiss chard, snip off any ends that are tough or dried out, but it’s not necessary de-stem like you would with kale or collard greens.
1) In a large saucepan or stock pot, heat 1 teaspoon canola oil and cook onions 5 minutes, stirring frequently, until translucent. Move onions aside in pot and add second teaspoon of oil and whole cumin and mustard seeds. Stir seeds with spatula for about 30 seconds.
2) When mustard seeds begin to pop, stir together spices with onions. Then add ginger and garlic and cook for about 1 minute.
3) Add water, sweet potato, toor dal, and curry powder and stir. Bring to boil, then reduce heat and simmer, covered, for about an hour or until the dal is tender.
4) In the meantime, wash and chop Swiss chard and set aside. Stir dal occassionally to prevent sticking and burning.
5) When the dal is tender, turn off heat, remove lid, and stir in Swiss chard. Replace lid and allow chard to wilt for 5–10 minutes.
6) Serve piping hot with crusty bread or naan and put off shopping for another day.
*Bonus Recipe:
Madhur Jaffrey’s Curry Powder
from World Vegetarian
Makes 5–6 tablespoons
2 tbsp whole coriander seeds
1 tbsp whole cumin seeds
2 tsp whole peppercorns
1 1/2 tsp whole brown mustard
1 tsp whole fenugreek seeds
5 to 6 whole cloves
3 dried chilies, crushed
1 1/2 tsp ground turmeric
1) Heat a small cast iron skillet over medium heat. Combine all whole spices in skillet and roast for 1–2 minutes until aromas begin to emerge, stirring or shaking the pan intermittently. Some spices will brown and change color.
2) Add ground turmeric and heat for another 10 seconds. Remove from heat and transfer mixture to a plate or bowl to cool.
3) Grind in spice or coffee grinder until mixture is as fine as possible. Store in an airtight container in a cool, dark place. Take a deep breath and smile.
Approximate Calories, Fat, Fiber, Protein, and Price per Serving
306 calories, 2.4g fat, 13g fiber, 18g protein, $.39
Calculations
2 medium onions: 80 calories, 0.4g fat, 0g fiber, 0g protein, $0.88
1 1/2 tsp whole cumin: negligible calories, fat, fiber, protein, $.02
1 tsp black mustard seeds: negligible calories, fat, fiber, protein, $.02
2 tsp canola oil: 79 calories, 9g fat, 0g fiber, 0g protein, $0.05
1 tbsp fresh ginger: 6 calories, 0g fat, 0g fiber, 0g protein, $0.06
3 cloves garlic: 12 calories, 0g fat, 0g fiber, 0g protein, $0.04
2 medium sweet potatoes: 112 calories, 0g fat, 4g fiber, 2g protein, $0.34
3 cups dried toor dal: 2109 calories, 9g fat, 92g fiber, 133.5g protein, $0.18
1 tbsp curry powder: negligible calories, fat, fiber, protein, $.02
Salt: negligible calories, fat, fiber, protein, $.02
1 bunch Swiss chard: 56 calories, 0g fat, 8g fiber, 8g protein, $1.50
TOTALS: 2454 calories, 19g fat, 104g fiber, 143.5g protein, $3.13
PER SERVING (TOTALS/8): 306 calories, 2.4g fat, 13g fiber, 18g protein, $.39
Rendez Vous With A Foodie Rafeeda of The Big Sweet Tooth
Thursday, March 13, 2014
We might have crossed so many friends in our life, some may stay and some may go but some will never go and they will stay in our heart for ever. This blogging world brought me many friends who later became my virtual sisters and the number of virtual sisters are increasing day by day, but never mind i just adore the support and the love they brings me. Whenever i ask their support, they will definitely shower me with their huge support, thats why i created this event Rendez vous with a Foodie. I know i can trust my co-bloggers aka my virtual sisters to join their hands to make this event and trust me they proved that and this event is a big hit. I have to say big thanks to each and everyone for giving me this support.
If you are my follower,you might have noticed that every 7th and 20th of the month ill be introducing a newbie blogger to this immense virtual world.My todays guest is known other than Rafeeda of The Big Sweet Tooth, a wonderful person, absolutely a very sweet sister who cares a lot for others. Earlier i thought she might be a homemaker who cooks quite often then later from her posts i came to know that she is a working mom with two adorable kids. I was astonished to see how frequently she blogs and participates in many challenges eventhough she is busy working mom.
Initially, her blogs name attracted me a lot, coz am also having a big sweet tooth. When you saw someone who is having the same taste and same passion for foods obviously you will get attract to them and you may turn curious to know more about them.This is wat happened for me when i crossed Rafeedas space, happy that she is an adorable person who have a huge heart thus i simply became her ardent fan. Actually I always love her Malabar dishes and obviously i was waiting eagerly for her guest post. Trust me, she didnt disappointed me and send me a wonderful,droolworthy Malabar Biryani. Thanks Rafee Sis, coz of you finally my space have a wonderful Malabar biryani now.
Now lets hear from Rafeeda..
Salaam and Hello to everybody…
If you are my follower,you might have noticed that every 7th and 20th of the month ill be introducing a newbie blogger to this immense virtual world.My todays guest is known other than Rafeeda of The Big Sweet Tooth, a wonderful person, absolutely a very sweet sister who cares a lot for others. Earlier i thought she might be a homemaker who cooks quite often then later from her posts i came to know that she is a working mom with two adorable kids. I was astonished to see how frequently she blogs and participates in many challenges eventhough she is busy working mom.
Initially, her blogs name attracted me a lot, coz am also having a big sweet tooth. When you saw someone who is having the same taste and same passion for foods obviously you will get attract to them and you may turn curious to know more about them.This is wat happened for me when i crossed Rafeedas space, happy that she is an adorable person who have a huge heart thus i simply became her ardent fan. Actually I always love her Malabar dishes and obviously i was waiting eagerly for her guest post. Trust me, she didnt disappointed me and send me a wonderful,droolworthy Malabar Biryani. Thanks Rafee Sis, coz of you finally my space have a wonderful Malabar biryani now.
Now lets hear from Rafeeda..
Salaam and Hello to everybody…
I guess at this moment, I should tell all of you that I am on cloud nine. Being a fairly new blogger, when Priya akka started her series “Rendevous with a Foodie”, I just thought of asking her if I could be a part of it. The humble person that she is, “yes!” came the immediate reply and here I am being featured on her space! I don’t think akka needs any introduction – she is an inspiration to all the foodies, who are in awe with her cooking skills, and more than that, her blogging skills, especially with the ease she publishes her posts every day without missing on any challenge. I have to really say that I really admire her time management skills and envy her family who get to eat such lovely food featured on her blog on a daily basis!
A little bit about myself – I am Rafeeda, who blogs at “The Big Sweet Tooth”. A working mother with two lovely daughters, who takes to cooking to relieve the daily stress of life – that’s a synopsis of myself! Just as my name says, I have a mighty sweet tooth, which I am trying to fight day in and day out to keep my weight getting out of control! I started my blog in January 2013 as a little diary to maintain my trials, as well as to vent out my feelings! The way my blog is going as of now, Alhamdulillah, all due to the grace of the Almighty, I really feel blessed!
Priyaakka had given a few questions to answer as a part of the series. So I guess I will just go on and answer them!
1)Tell us about your blog and you?
I guess I have already covered that in the brief introduction. I am basically a Keralite, bought up in the world hub called Dubai, and theore in love with the multicultural environment that the country offers!
2)Before and after blogging, tell us what blogging changed your life?
Before blogging, I was actually careless about my time! The biggest virtue that I have learned once I started blogging was time management. Now I try my maximum not to waste a single minute, without doing anything. I have come to realize what a big blessing time is and how you need to utilize it, even though there are still some plugs to be closed! Another thing is that blogging has helped me widen my horizon as far as food experimentation is concerned. I am trying to put my hands and legs into other areas, which otherwise I would have never ever tried.
3)When and what motivated you to blog about food?
I had a little blog of mine, which was more of random ramblings. I used to go to food blogs and get so excited about them, that I started posting little recipes that turned out well for me. Then one fine morning, on January 17, 2013, I just randomly decided that I have to keep my ramblings and my recipes separate. Thus was born “The Big Sweet Tooth”. Whether I have managed to keep my ramblings and recipes separate is really to be seen! I’m so glad that I did start it, because I have come across so many similar-minded friends to be with…
4)There are a tons of blogs/pages on food these days, what accordingto you is the speciality of your blog and the food you cook?
I would never want to compare the way my blog is with other blogs, as I feel that there is something we all can learn from each other, whether it’s blog designs, photography techniques, writing skills – what not? According to me, I feel the personal touch and the simple recipes are what makes my blog interesting.
5) When it comes to cooking, who is your inspiration?
My umma is a big inspiration. I would never call her a great cook, even she would say she isn’t, because her cooking skills were very limited and she never liked to experiment. But whatever she makes, tastes just too good. Her lack of interest in experimenting is what is pushing me to experiment, I should really say! Apart from her, I guess all the lovely ladies who put in so much effort to cook and blog about it, which includes yourself akka, also push me to try and do what I can!
6)Every newbie blogger faces tons of challenges when its comes to blogging, tell me about one of the challenges you faced and how did you overcome it?
The biggest challenge is to have your own little audience. Some people are blessed with family, relatives and friends, who give very good support but I don’t think everybody is. Looking out for an audience who will read and relate to you is really difficult. Alhamdulillah, I feel blessed to have found a regular audience who connect with me on a daily basis. Another challenge is to feed your blog with posts that are good enough to keep your audience in place – the pictures, the contents and the recipe itself. I have a lot more to improve on my photographs, which I am working on with my current set of limitations, but I feel that I am improving, slowly but steadily!
7)What is your best recipe and your favourite recipes you have blogged till now?
Even though the most viewed recipe on my blog seems to be the Eggless Mango Cheesecake, my favorite that I have blogged till now is the Eggless Tiramisu Cake. This was the cake I had made for our 9th wedding anniversary. I did the post with the same excitement that I had made the cake, stretching myself for two days. In fact, this was the first cake that I had decked up and everybody thought it was a decent attempt for the first one. I guess how much ever better posts may come up, this recipe will hold a very close place in my heart.
8)Few tips about food photography?
I am no one to be talking about food photography, as I have a lot to learn. Mainly, it’s the light factor. I’m not fortunate to be photographing in day light, since my cooking is all done at night. I try to keep it simple, not trying to put too many things into my photographs. Of late, what I have learned is to use a photo editor tool to enhance your photographs. I am using Photoscape, and trust me it really helps in photos looking much better than the original, even if there is a problem with the light.
9)What is your budget for the props,do you have any or else do you manage with your household stuffs?
I actually don’t have any budget for the props. Being working gives me a flexibility to buy the things I want. Whenever I see items at a really good price, I buy them, especially since crockery is expensive in this part of the world. I try to keep my budgets to the minimum whenever possible.
10)How do you plan your blog posts? Do you post rarely,regularly or once a week?
I actually don’t plan my blog posts. I cook whatever I want to try, if it comes out well, I click pictures and post it as a draft on my blogger using my phone. I look at my drafts while deciding what I need to post for the coming days, apart from the recipes done for challenges, which I post at the specified time. Normally, I have quite a bit of drafts in my list, so that it helps me during my rainy days! As of now, I do 5 posts a week on an average. I would love to continue to do so, but if not possible, I would love to do at least 3 posts a week.
11)Do you have any other passions apart from food blogging or blogs you own?
As I am working, a lot of my hobbies take a backseat. I love to read, chitchatting with friends, sightseeing and window shopping! However, my schedules don’t really allow me to give everything a full swing.
So there it is, I hope I have been able to answer all questions very sincerely and honestly. When it came to deciding a recipe for akka, it was really difficult. Giving a recipe to the food blogging queen is a challenge in itself, isn’t it? After racking my head quite a bit, I decided I will not give her a sweet dish – not doing justice to my blog name! – but something which is so synonymous to the Malabar area – the biriyani!
The cuisine of Malabar is simple but aromatic and delicious. It concentrates on making food with very limited ingredients. Meat, fish and eggs carries a lot of importance in Malabar side cooking, unfortunately not much of vegetables are used! So there you go, I decided I will give my labor of love, the way my umma makes her chicken biriyani. Till she handed over the keys for Friday lunch making to me, every second Friday featured this biriyani onto our tables and how perfectly she used to make it. Even though I got the taste so close to what she does, there is something extra in the food that our mothers serve, isn’t it? So the Malabar Chicken Biriyani, it is for this special guest post of mine.
Malabar Chicken Biriyani
Serves 4-6
Ingredients:
1 kg chicken, cut into medium pieces
3 cups basmati rice
3 large onions, thinly sliced
4-5 chillies (increase for spiciness)
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp turmeric powder
1 cup yogurt
1 bunch coriander leaves, chopped
1 small bunch mint leaves, chopped
1 small lemon
3 tbsp ghee
5-6 cashews
5-6 raisins
2 tsp rosewater
2 tbsp garam masala powder
4 cloves
6 peppercorns
1 small pc cinnamon
3 cardamoms
Method:
Heat half the ghee in a deep saucepan. Add half of the onions and the green chillies slit and cook till transparent. Add the ginger and garlic paste and cook till the raw smell is gone. Add in the chicken and fry for five minutes. Add the yogurt and salt, cover and cook. When the chicken is half done, add the lime juice, half the mint and coriander leaves and mix well. Now cook till the chicken is tender and the water is absorbed. Set aside.
Wash and drain the rice. In a large pot, heat up lots of water with salt and the whole masalas (cloves to cardamoms). When the water starts boiling, add the rice and cook till 80% done. Drain immediately and set aside.
In a frying pan, add in the remaining ghee. Fry the remaining onions, sprinkled with salt till crisp and brown. Drain and set aside. Now fry the cashews and raisins till done. Drain and set aside.
Heat a chappathi tawa on the stove for dum. In the same saucepan as the chicken is cooked, sprinkle half of the fried onions, cashew and raisins along with 1 tbsp garam masala powder. Layer in the cooked rice over the chicken and level on the top. Sprinkle the remaining chopped coriander and mint leaves, remaining fried onions, cashews and raisins, remaining 1 tbsp garam masala powder, rosewater and finally the ghee in which the onion-cashew-raisins were fried. Wrap the top with aluminum foil and close the lid tight. Keep it on the hot tawa on low flame for around 15-20 minutes for dum.
Serve warm with pickle, raita and pappadam!!!
Before I bid adios, I want to say a big thank you, coupled with a gigantic hug for Priya akka, for giving me this chance to work with her for a guest post. Doing this post has been a lovely experience for me, I really hope that all of you have enjoyed reading it, and more than that, my host has also loved this post!
Happy eating and blogging!!!
Happy eating and blogging!!!
Gavvalu Sweet Shells
Tuesday, March 4, 2014
Today am starting my second week of blogging marathon with an interesting theme, yes from today onwards ill be posting Regional foods as theme during this whole week. For the first day of this weeks theme,i chosed to cook from Andhra Pradesh.Andhra dishes are quite famous among South Indians, their spicy dishes and variety pickles cant beat anything. Obviously Andhra foods have their own characters and they varies depending upon their districts. No need to speak about the famous Hyderabadi cuisine which falls under Andhra cuisine, this famous flavourful cuisine doesnt need any special introduction for South Indians.
For todays alphabet G, i chosed gavvalu, a typical sweets made in Andhra Pradesh with a dough prepared with flour,andwater. The prepared dough is shaped later into small balls which are flattened and rolled to take the shape of shells with a special gadget called gavvala peeta or gavvalu chakka. This sweet is often made during festivals and they can be made both as sweets and savoury version. Somehow i per the sweet version than the hot one. My aunt who lives in Hyderabad send me this gadget through my mom and i really want to give a try to this sweet shells since a long. Finally i got a chance to make some gavvalu with that gadget. If you dont have this gadget, dont worry you can make them with forks.
2cups All purpose flour
1tbsp Ghee
A pinch salt
1cup Sugar
Oil for deepfrying
Take the flour,ghee,salt in a bowl, gradually add the water and make a soft and stiff dough,keep aside for half an hour.
Grease the gavvalu mould.
Make small size balls from the dough, rub each ball on the mould to get a shell shape.
Alternatively you can use a fork as shown in picture.
Heat oil for deepfrying, fry the prepared shells in small batchs until they turns golden brown in colour.
Drain the excess of oil with a paper towel.
Meanwhile in a thick bottom vessel, take the sugar and add water till the sugar immerse in the water.
Cook until you get a thick consistency, remove from the flame.
Add the fried shells immediately to the sugar syrup, give a mix.
Once the shells gets well coated with sugar syrup, transfer the shells into an another plate.
Enjoy.
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Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32 );
For todays alphabet G, i chosed gavvalu, a typical sweets made in Andhra Pradesh with a dough prepared with flour,andwater. The prepared dough is shaped later into small balls which are flattened and rolled to take the shape of shells with a special gadget called gavvala peeta or gavvalu chakka. This sweet is often made during festivals and they can be made both as sweets and savoury version. Somehow i per the sweet version than the hot one. My aunt who lives in Hyderabad send me this gadget through my mom and i really want to give a try to this sweet shells since a long. Finally i got a chance to make some gavvalu with that gadget. If you dont have this gadget, dont worry you can make them with forks.
2cups All purpose flour
1tbsp Ghee
A pinch salt
1cup Sugar
Oil for deepfrying
Take the flour,ghee,salt in a bowl, gradually add the water and make a soft and stiff dough,keep aside for half an hour.
Grease the gavvalu mould.
Make small size balls from the dough, rub each ball on the mould to get a shell shape.
Heat oil for deepfrying, fry the prepared shells in small batchs until they turns golden brown in colour.
Drain the excess of oil with a paper towel.
Meanwhile in a thick bottom vessel, take the sugar and add water till the sugar immerse in the water.
Cook until you get a thick consistency, remove from the flame.
Add the fried shells immediately to the sugar syrup, give a mix.
Once the shells gets well coated with sugar syrup, transfer the shells into an another plate.
Enjoy.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32 );
Foxtail Millet Moongdal Sweet Corn Chops
Monday, February 24, 2014
Foxtail millet is one of the forgotten grains cooked earlier in some part of Tamilnadu and this is called as Thinai in tamil, its offered to Lord Muruga as prasadam. Millet flour mixed with honey is often offered to this god. There is a wonderful story behind this offerings and its a custom to give this millet flour mixed with honey as prasadhams to the devotees.
Earlier this grains flour is eaten for breakfast by the farmers before leaving to their work, but this grain is completely forgotten in our cuisine nowadays.Since i heard lot about this grain i coudnt stop myself getting them from the nearby organic store and started cooking once a week now.This grain is known as Korralu in Telugu, Kangni in Hindi and Navane in Kannada. Even now in some part of Andhra, people cooks this grain as like rice and have them with curries.This grain is completely versatile as like quinoa so that you can mix and cook as anything with anything.
For the second day of blogging marathon, as my theme is cooking with moongdal i quickly prepared this crispy chops with cooked millet,cooked yellow split moongdal and sweet corns as chops for evening snacks. You can also use this chops as koftas for making a delicious gravy. Serve this chops with ketchup,everyone at home will definitely enjoy this wonderful crispy beauties.I shallow fried my chops, if you want them more crispy you can deep fry them.Check out the other marathoners running this 21st edition of blogging marathon here.Am sending this chops to my own event Healthy Diet- Healthy Finger Food guest hosted by Preeti of Isingcakes.
1/2cup Foxtail millet (cooked))
1/2cup Yellow split moongdal (cooked)
3nos Potatoes (cooked & mashed)
1/4cup Sweet corn
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Ginger garlic paste
1/2tsp Garam masala powder
1/4tsp Amchur powder
2tbsp Cornflour
Breadcrumbs (for crust)
Oil for deep frying
Take the cooked millet,cooked moongdal,sweetcorn,mashed potatoes, garam masala powder,amchur powder with enough salt in a bowl and mix everything well.
Meanwhile heat few drops of oil,saute the onions,green chillies together until the onions turns transculent.
Now add the ginger garlic paste and cook for few minutes until the raw smell goes away.
Add the sauteed onions to the millet-moongdal mixture and mix everything well.
Roll them as oval and keep side.
Make a paste with corn flour and water,dip the rolled chops to the cornflour paste and roll well over the bread crumbs.
Keep this chops in fridge for an hour..
Heat enough oil for shallow frying, fry the chops in small batches until they turns golden brown.
Enjoy with ketchup or any hot sauce..
Makhaniya Lassi Malai Lassi Rajasthani Sweet Lassi
Sunday, February 16, 2014
Summer will be very hot in India and obviously our first most wanted summer drinks will be definitely fresh juices or body coolers prepared with buttermilk or yogurt.My all time favourite summer drink is always the Indias famous buttermilk drink called The Lassi. Obviously i do prepare variety of lassis and love to blend out different lassis from the usual ones, once a while.
When i chosed Rajasthani cuisine for the second week of blogging marathon,i know ill be making an excellent,rich and very droolworthy lassi, then i checked with two of my fellow foodie bloggers. Finally i prepared this easy breezy,very tasty lassi with plenty of nuts,i combined both Priyas Lassi and Manjulas Lassi, i couldnt stop myself having it..Just love it and thanks to both Priya and Manju.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending to my own event CWS-Almonds guest hosted by Preeti of Simply Tadka.
2cups Yogurt
3/4cup Ice water
3tbsps Sugar
1/2tsp Rose water
4tbsp Heavy cream
Few almond nuts (sliced)
Few pistachios
Few melon seeds
Few saffron strands
Blend together the yogurt,ice water,heavy cream,sugar to a smooth consistency.
Add in the rose water and pour it in a glass.
Top its with saffron strands,nuts and melon seeds.
Serve immediately.
When i chosed Rajasthani cuisine for the second week of blogging marathon,i know ill be making an excellent,rich and very droolworthy lassi, then i checked with two of my fellow foodie bloggers. Finally i prepared this easy breezy,very tasty lassi with plenty of nuts,i combined both Priyas Lassi and Manjulas Lassi, i couldnt stop myself having it..Just love it and thanks to both Priya and Manju.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending to my own event CWS-Almonds guest hosted by Preeti of Simply Tadka.
2cups Yogurt
3/4cup Ice water
3tbsps Sugar
1/2tsp Rose water
4tbsp Heavy cream
Few almond nuts (sliced)
Few pistachios
Few melon seeds
Few saffron strands
Blend together the yogurt,ice water,heavy cream,sugar to a smooth consistency.
Add in the rose water and pour it in a glass.
Top its with saffron strands,nuts and melon seeds.
Serve immediately.
Recipes! Roasted Cinnamon Sweet Potatoes
So Im trying something new here at The Healthy Cow... recipes! I dont know why I havent though of it before. Im constantly cooking for myself so why not just document it and share it? But the recipes I post here will not be the typical recipes youre used to. Heres the plan...
Prep time: 5-10 minutes
Cook time: 45 minutes
Ingredients:
I used three different types of sweet potatoes. The white ones are the best, give them a try!
Your coconut oil needs to be liquid to mix it in with the potatoes, so run some hot water over the jar for a few minutes. If its summer time, it might be liquid at room temperature! In fact, if you open the cabinet and find that the coconut oil is liquid, it officially means summer is has arrived. AND: Be sure to use virgin coconut oil for a slight coconut taste. Its very subtle, but it adds a nice flavor.
Cut them up into bite-size chunks, and mix them in a mixing bowl with the coconut oil, cinnamon, and salt.
Spread them out in a single layer on a baking sheet, and bake at 350 degrees for 45-60 minutes, or until soft. I usually stir them around halfway through so they cook more evenly, but you dont have to.
Enjoy! All of them at once! Oh, and this recipe was inspired by Matteo, who doesnt have a blog or website for me to link to, so Ive instead linked him to matteo.com.
If there is anything in particular you guys would like me to do with these recipes, please let me know in the comments!! Im very open to suggestions. I want to reach as many people as possible, so let me know what I can do to make them better or more accessible!
- Most of my recipes will be original, created by me. If I get the inspiration from somewhere, Ill make note of it. I dont typically follow recipes anyway.
- The food I make is simple, easy, and delicious. I dont normally make long, complicated dishes. I dont have time to be in the kitchen that long, and I doubt you do either. My recipes will be simple and easy to make.
- Id like to share some simple cooking techniques. Ive been a part-time cook for a few years now, in addition to always cooking at home, so I feel like I have some useful knowledge to share.
- The recipes will be mostly healthy, probably even paleo, but Im not going to limit myself in that way.
- Overall, Id like to give everyone a glimpse into what I eat in my day to day life, and to show you how easy it is to make healthy food that tastes good.
- I reserve the right to change any of this at any time, even if I decide to scrap the recipe idea altogether and post videos of myself eating entire pizzas. Who knows, maybe one day.
Prep time: 5-10 minutes
Cook time: 45 minutes
Ingredients:
- Sweet potatoes: ~3 lbs
- Virgin Coconut oil: ~2-3 tbsp
- Cinnamon: A shit ton. Seriously. You cannot have too much cinnamon. Maybe 2-3 tbsp.
- Salt: As much as you need. I probably used about a quarter teaspoon.
I used three different types of sweet potatoes. The white ones are the best, give them a try!
Your coconut oil needs to be liquid to mix it in with the potatoes, so run some hot water over the jar for a few minutes. If its summer time, it might be liquid at room temperature! In fact, if you open the cabinet and find that the coconut oil is liquid, it officially means summer is has arrived. AND: Be sure to use virgin coconut oil for a slight coconut taste. Its very subtle, but it adds a nice flavor.
Cut them up into bite-size chunks, and mix them in a mixing bowl with the coconut oil, cinnamon, and salt.
Spread them out in a single layer on a baking sheet, and bake at 350 degrees for 45-60 minutes, or until soft. I usually stir them around halfway through so they cook more evenly, but you dont have to.
Enjoy! All of them at once! Oh, and this recipe was inspired by Matteo, who doesnt have a blog or website for me to link to, so Ive instead linked him to matteo.com.
If there is anything in particular you guys would like me to do with these recipes, please let me know in the comments!! Im very open to suggestions. I want to reach as many people as possible, so let me know what I can do to make them better or more accessible!
Candied Orange Peel Sweet Bread
Sunday, February 9, 2014
We get easily oranges during winter in every corner of the street, yep here its a peak season and we never fail to get them. I tried my hands in making candied orange peels recently at home and they came out extremely fabulous. Its quite easy to make homemade candied orange peels which i used them in making a sweet bread recently with it. With a wonderful orange flavour, this bread will definitely suits pectly for a breakfast,brunch or else for a quick snack. My kids just enjoyed having this bread, with nutella spread or a simple fruit jam this bread will definitely satisfy your sweet tooth.
If you dont have candied orange peel, you can go very well with freshly grated orange zest for making this bread. I used an egg in this sweet bread, you can skip them very well with silken tofu or with cream chesse as egg subsitute in this bread. Dont forget to make this bread,if you get easily and cheaply oranges. You can conserve very well candied orange peels in an air tightened box for more than three months even in room temperature.Do check Champa, Srivalli, Sumana Deepak,Veena,Jayasri and Preeti Deo wat they baked for the 13th day of bake-a-thon.
3cups All purpose flour
1no Egg (beaten)
1/4cup Melted Butter
1/3cup Sugar
1/4cup Luke warm water
1tsp Salt
1/4cup Candied orange peels (chopped)
1/4cup Orange juice
1tbsp Active dry yeast
Egg yolk or Milk for brushing before baking
Few sugar pearls
Mix the warm water,sugar, yeast together,keep aside until its turns frothy.
In a large bowl mix the beaten eggs,salt,melted butter,candied orange peels and flour together, add the foamy yeast mixture and knead along with orange juice as soft and smooth dough.
Arrange the dough in a greased bowl and keep in warm place for an hour until the dough gets doubled..
Punch down the doubled dough and knead well.
Divide the dough as 8-10 medium sized balls or else if you have loads of patience you can make your bread as i did.
Place them in a greased round pan,cover the pan with a towel and keep again in a warm place, let it double again atleast for an hour.
Once the dough doubled the volume, preheat the oven to 375F,brush the dough with egg yolk,springle the sugar pearls and bake for 15minutes.
Turn down the oven to 325F and bake for 10-12minutes until the crust turns golden brown and the bread sounds hollow when tapped in the bottom.
Keep aside and let them cool completely..
Enjoy for snacks or breakfast with any sort of spreads.
Homemade Candied Orange Peels
1no Egg (beaten)
1/4cup Melted Butter
1/3cup Sugar
1/4cup Luke warm water
1tsp Salt
1/4cup Candied orange peels (chopped)
1/4cup Orange juice
1tbsp Active dry yeast
Egg yolk or Milk for brushing before baking
Few sugar pearls
Mix the warm water,sugar, yeast together,keep aside until its turns frothy.
In a large bowl mix the beaten eggs,salt,melted butter,candied orange peels and flour together, add the foamy yeast mixture and knead along with orange juice as soft and smooth dough.
Arrange the dough in a greased bowl and keep in warm place for an hour until the dough gets doubled..
Punch down the doubled dough and knead well.
Divide the dough as 8-10 medium sized balls or else if you have loads of patience you can make your bread as i did.
Place them in a greased round pan,cover the pan with a towel and keep again in a warm place, let it double again atleast for an hour.
Once the dough doubled the volume, preheat the oven to 375F,brush the dough with egg yolk,springle the sugar pearls and bake for 15minutes.
Turn down the oven to 325F and bake for 10-12minutes until the crust turns golden brown and the bread sounds hollow when tapped in the bottom.
Keep aside and let them cool completely..
Enjoy for snacks or breakfast with any sort of spreads.
Homemade Candied Orange Peels
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