Hung Yogurt Dip and Home Made Crackers

Hung yogurt recipe is an excellent dip which can be made in a jiffy. It is not just tasty but low fat too.  This dip can be served with vegetables as an appetizer.  You can serve this dip with ready made crackers from the market or you can bake your own crackers.  One can ask why bake crackers in this age and time when there is no end to the variety of crackers available in the market.  Well freshly baked crackers just melt in the mouth.  Either way this dip and chip combo will impress your family and guests.

HUNG YOGURT DIP

Ingredients:

2 cups of hung yogurt

1 medium onion

2 cloves of garlic

¾ tsp of salt

½ tsp of black pepper

½ tsp of dry basil

juice of half a lemon

1/2 tsp olive oil

Method:

If you have about 4 cups of sour yogurt, put it through muslin or cheese cloth.  In 5 to 6 hours all the water will drain and you will be left with creamy yogurt like Greek yogurt.

Put this yogurt in a bowl, add finely chopped onion, crushed garlic, salt, pepper,lemon juice, olive oil and basil and mix very well.  Your dip is ready.  Refrigerate it before serving with crackers.

HOME MADE CRACKERS

Ingredients:

1 ½ cup samolina (rava)

 ½ cup wheat flour

1 cup white flour (maida)

1 tsp salt

½ tsp caraway seeds(ajwain)

1/3 cup canola oil

1 cup warm water

1 tsp of lemon pepper and chives (optional)

Method:

Mix all the flours, salt, oil in a big bowl.

Add warm water and start kneading the dough.  Make sure that dough is not too tight.  Neither it should be sticky nor too dry.  In case you need to add more water to make it  more pliable, please do so.

Divide dough into eight equal parts and shape them into balls.  Gently rub a bit of oil on every ball and place them in a plate.  Cover with a plastic wrap or dishtowel and let it stay on the room temperature for one hour.

Preheat oven to 450 degree F or 220 degree C.

Flatten one dough ball.  Using rolling pin shape into a flat chapatti.  Cut the dough into any shape.  Poke each cracker with a fork to prevent puffing.

Sprinkle lemon pepper and chives on each cracker(optional).  Place them in a baking tray.

Bake till golden brown which roughly takes 10 minutes or so.

When cool serve with a dip.

Mrs Wilson's Yummy Sambar

Sambar is like vegetable soup taken with idli, dosa, vada and other South Indian dishes.This recipe is very special to me as it was given by my friend’s Mom who passed away a few years ago.   When  I lived in Chicago and craved for the taste of authentic Indian Sambar, Mrs.Wilson’s recipe often came to my rescue. Once after the lunch  at my friend’s home I asked her Mom how she made such yummy sambar, she went to the kitchen and in five minutes came out with the recipe.  Last week, my friend, who was missing her Mom’s Sambar, asked me if I still had her recipe.  I told her I would be honored if she would let me put this on my blog and share it with the world.

Ingredients:

1 cup yellow split lentil(dal), 1 big onion chopped (for cooking with dal), 1 medium egg plant(bringal), ½ lb. green beans,  4 sticks of celery, 4 green chilies, 2 tsp of fresh lemon juice, 1 medium onion chopped finely, 1 big tomato chopped, ½ tsp of mustard seeds(rai). 2 tsp of cooking oil.

Ingredients for spices:

2 tsp coriander seeds, 6 red peppers, ½ tsp cumin seeds, 10 black pepper corns, ½ tsp mustard seeds(methi),  5 tsp grated coconut, ½  tsp turmeric powder.

Method:

Roast spices except turmeric powder.  First put grated coconut in a frying pan and keep stirring it constantly till it becomes light brown.  Now add all other spices, except turmeric, and roast them.  Then put all the roasted spices in a blender and add turmeric powder as well.  Add 1 cup of water to it and grind it into a paste.  Keep this spices blend separately

 Boil 8 cups of water in a pan and  add yellow split lentil(dal) and chopped onion.  Cook till very soft.  Now add beans, celery, green chilies till they turn very tender.  At this point add chopped egg plant and blend of spices and let it simmer for sometime.  Add  lemon juice and salt to taste.

Heat cooking oil in a pan, add mustard seeds.  When they stop spluttering, add medium chopped onion.  As they turn light brown add chopped tomato and fry them well.  Now add this to already cooked sambar.

Sambar is ready to be eaten with idli or dosa or feel free to have it as a soup.

Samolina(Rava) spicy Idli with coconut chutney

IDLI and that too Rava (Samolina) Idli is a very light but wholesome meal.  In South India it is generally served as breakfast but in North India folks are very happy to have it as lunch or even as evening snack.  One can have Idli with coconut chutney or with sambar or with both.  I have a niece who prefers eating Idli with pure ghee or purified butter and red chilli powder mix.  So it is a question of individual choice how you eat idli.

Ingredients for Idli:
Rava 1 cup, yogurt 1 cup, ginger paste 1/4 tsp, cumin seeds 1/2 tsp(slightly roasted), red pepper 1/2 tsp, cashews 10, 1/2 cup water approximately, 3/4 tsp salt, 1/2 tsp eno fruit salt, 1 tsp oil for greasing the idli moulds.

Method for Idli:
Take rava, yogurt, water, ginger paste, cumin seeds, red pepper, salt  in a bowl and mix well.
 In the meanwhile prepare idli moulds by greasing them.  Now add eno fruit salt to the mix and pour immediately a spoon full in each idli mould.  Cut cashews in half and put a piece on the top of idli mixture very gently so that it does not sink down..On the gas stove put a heavy bottom pan or pressure cooker with half a cup water in it.  In this pan or cooker put your prepared idli mould. Cover it well with a lid but in case of pressure cooker don't put the weight on it so that there is room for steam to pass.  Cook on medium heat for 10 minutes. Take it out of the pan and serve them hot with coconut chutney.


COCONUT CHUTNEY


Ingredients:
Coconut 1/2 (grated), half a lemon, 2 tblsp yogurt,  red  dry chillies 2, green fresh chillies 2, washed and dryed channa dal(lentil) 1 tblsp, cumin seeds 1 tsp, mustard seeds 1 tsp, asafoetida 1/4 tsp, cooking oil 1 1/2 tblsp, sugar 1 tsp, salt  to taste.

Method:
Roast channa dal and keep it aside.  Grind coconut, lemon juice, yogurt, green chillies, roasted channa dal, sugar and salt in a blender. Take it out in a bowl.
Heat oil in a pan, add asafoetida, cumin seeds and mustard seeds.  When they stop spluttering, add red chillies.  Be careful as red chillies tend to jump in the oil.  After about 30 seconds add this to the already ground coconut mixture.   Now enjoy with warm idli.

Mustard Green or Sarson ka Saag

Mustard green or Sarson ka saag is the most famous food of Punjab.  I remember when I was a little girl, my mother used to cook this saag on slow fire for full day. By dinner time, mouth was beginning to water as the fragrance of cooked saag reached the nostrils.  I cook the sarson ka saag pretty good but taste of my mother's saag was of no comparison.  Many in my family enjoyed the mustard saag with Makka ki roti(corn bread or chapatti) but I always relished the wheat flour parantha with it.  In India brocolli is not used but another kind of leaves called "Bathua"are used instead.  Bathua is very rich in iron and calcium. I am sure  Bathua is  not available in USA or Europe so feel free to use brocolli there.

 Ingredients:

2 frozen bags of mustard green (10 oz each) or two big bunches of fresh mustard leaves

1 frozen bag of spinach or one bunch of fresh leaves of spinach

1 small floret of brocolli or one bunch of bathua leaves

1/4 cup of ghee or any cooking oil of your choice
1 cup finely chopped onion
1 inch long ginger pc finely chopped or grated
5 cloves of garlic minced
1 medium tomato finely chopped
1 green pepper (hari mirchi)
salt to taste or 1 1/2 tsp
Cream cheese one tsp (optional)
Corn meal or corn flour (Makka ka atta) 2 tblsp (tablespoon)
Water one cup and need basis
Coriander powder 1 tsp
Garam Massala   1 tsp
Asafoetida  a pinch
Cumin seeds or Zeera 1 tsp.

Method:

Wash the mustard, spinach and bathua leaves at least three to four times before chopping them.
Pressure cook mustard green, spinach leaves and small pcs of brocolli by adding one cup of water for 5-7 minutes (until two or three whistles of the pressure cooker)
When it cools blend it in the blender for 10 seconds ( make sure it is thick consistency and not puree kind)
Cook this on slow heat for an hour or hour and a half   OR put this mixture in the slow cooker(electric kind) on low leat for two to three hrs.  If you think water is needed add a 1/4  to 1/2 cup gradually as saag should not be too dry.
Add corn meal to well cooked saag and let it cook for another one hour or so.  We have to make sure that corn meal is cooked and does not taste bitter.
Add salt, coriander powder to the mixture.
In a pan heat ghee or oil, add a pinch of asafoetida(hing), after five seconds add zeera seeds.
When zeera stops spluttering, add ginger and garlic.  After 15 seconds add onion.
When this mixture turns medium brown, add chopped green pepper and tomato.
Add garam massala to this mixture.
Now pour this mixture into the saag and if you want add one tsp of cream cheese or yogurt at this point.
Let saag cook for another 15-20 minutes.

Now enjoy with parantha or makka ki roti.

Granola Cereal

Granola cereal is made out of rolled oats which is one of the healthiest breakfast.  Oatmeal and rolled oats do not go through any kind of refining process so they preserve their nutritious value.  Oats provide soluble fibre, known as beta glucan, which acts like a sponge during digestion thus removing the bad cholesterol from the body.   Oats reduce the absorption of carbohydates into the blood stream thus stabilising the blood sugar levels.  Oats have essential fatty acids and antioxidants which reduce the risk of cancer.  If you are the one who do not relish oats much, you can make very yummy breakfast with oats by turning them into granola cereal.

Ingredients for home made Granola:
3 cups old fashioned oats(not instant), 3/4 cup sliced almonds, 1/2 cup chopped walnuts, 1/2 cup sunflower seeds or melon seeds(peeled), 1/2 tblsp cinnamon powder, 1/4 tsp salt, 2tblsp canola oil, 1/2 cup pure maple syrup, 1 cup dried fruits like pineapple, apricots, cherries, dates, figs and raisins(chopped into small pcs.).

Method for baking into Granola:
Preheat oven to 325 degree F or 165 degree C. 
In a large bowl combine the oats,nuts, seeds cinnamon and salt.
In a small bowl, stir together the oil and maple syrup.  Pour the mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid.
Spread onto the baking tray and bake for about 45 minutes or until golden brown, stirring occasionally so it browns evenly.
Take it out of oven and cool it.  Granola may be sticky when hot but it will turn crisp and dry when  it cools.
Store in an airtight container in the refrigerator.

Cardamom for detoxifying the body

Cardamom or Elaichi (in Hindi) is the queen of spice because of its pleasant aroma and taste.  There are two kinds of cardamoms, small light green and big dark brown.  Both kinds are used in flavoring in food as well as in drinks.  It is a very common herb in the Indian kitchen which has healing properties.

 It is used in European kitchens also especially green small pods type.  In Finnish and Scandinavian breads, usage of cardamom is pretty common.  In the Middle East green cardamom is used in sweet dishes and as a flavoring in tea and coffee.  In India, green cardamom is used in sweets and in Masala Chai (spiced tea) but dark brown cardamom is used in garam masala for curries.

Green cardamom is used in South Asia to treat teeth and gum infections, throat problems, congestion of lungs, inflammation of eyelids and digestive disorders.  Brown cardamom is used in traditional medicine in China, India, Japan, Korea, Pakistan and Vietnam.

According to Ayurveda cardamom is good for improving digestion.  It is a good stimulant and an effective healer for those suffering from flatulence and gas.  This aromatic spice has detoxifying properties so helps in cleansing the body.  It improves blood circulation to the lungs and can be helpful in preventing spasms or convulsions.  It has beneficial affects in asthma, bronchitis and respiratory allergies.  Cardamom provides relief to the acidity in stomach.  It is a good antidote for nausea.  Traditional Indian physicians also recommend cardamom for treating urinary tract infection.  Cardamom is known to be helpful in balancing all three doshas (kapha, vata and pitta) in human body.

Cardamom contains many essential oils.  Cardamom oil has therapeutic properties and is used in modern day antiseptics, expectorants, stimulants and tonics.

Cardamom is a good source of minerals like potassium, calcium, magnesium, niacin, riboflavin and vitamin C and all these minerals are essential for optimum health.

Green cardamom grows in Kerala, Tamil Nadu and Karnataka as it needs warm humid climate.  Dark brown cardamom needs cold and humid conditions and grows well in sub Himalayan region of North Eastern India, Nepal and Bhutan.

Cardamom belongs to the Zingiberaceae family and other members of this family are ginger.  Botanical name of green cardamom is Elettaria and that of dark brown is Amomum. Its fruit is used as a spice.

Stuffed Cauliflower Parantha(indian bread)

When I was little stuffed potato parantha or Indian bread used to be my favourite food but when I tasted the cauliflower parantha, I realised I loved the crunchy part of cauliflower.  The best part is you can just wash the cauliflower, grate it, add some spices etc and it is ready  to go as a stuffing.  In case of potato parantha, you have to first boil the potatoes, cool them, peel them, mash them, add spices and then it is ready as a stuffing. When I was taking pictures for writing this blog, my husband asked," why are you writing a blog on a cauliflower parantha as every one in India knows how to make a parantha."   I replied,"  I am writing this recipe for my friends in America and other European nations as they often ask me for it."  So here is the recipe for making stuffed cauliflower parantha.

 Ingredients:
Wheat flour 2 cups, cooking oil 4 tsp, water for kneading about 1 cup(as needed),  Oil for frying 3 tblsp

For the stuffing:
Take a small cauliflower, wash it and grate it.  Peel off a small onion and grate that too.  Cut a small green pepper(optional),  Mix all the three and add one tsp of coriander powder, 1/4 tsp red pepper, 1/2 tsp amchoor(mango dry)powder, salt to taste.

Method:
Mix wheat flour, cooking oil and knead with water into a smooth pliable dough.
Divide dough into 8 equal portions and shape into balls.  Flatten each ball between palm and fingers.

 Roll this flatten ball into a chapati with a rolling pin.

 Place a tsp full of cauliflower stuffing in the middle of the chapati.

Fold one side over and now fold the other side over the first folded side.

 Now fold the other two sides to make it into a square or a rectangle.

Dust this folded stuffed dough with wheat flour and roll into a big rectangle.

Heat a tava(griddle), place the stuffed parantha on the hot griddle and let it cook for 30 seconds.
Turn over the other side.  Brush the top side with little oil. Again turn it over and brush other side also with little oil.
Both sides of the parantha should be crisp and little brownish.
Remove and serve hot with plain yogurt or pickle.

Note:  If you do not have Indian spices like coriander powder, garam masala, curry powder, you may add just seasoned salt and lemon pepper to the stuffing.

Fennel a healing spice for new Moms

Anise or Fennel was used by Ayurveda about 5000 years ago as a healing herb for stomach and throat ailments. Potion made of fennel and water was given to lactating mothers to keep baby and mother free of stomach gas.

Anise and Fennel belong to the same family of plants although their botanical names are different.  Both have the same licorice taste and their seeds are used as herbs.  Healing properties of both anise and fennel are the same.  As per Indian spice list, both are called saunf in Hindi.  Only difference is that Anise is thin saunf (patli saunf) and fennel is fat saunf (moti saunf).

 

Hippocrates, the father of medicine recommended the use of anise to help clear mucus from the respiratory system.  Roman herbalist Pliny recommended chewing anise seed as a breath freshener and digestive aid after a big meal. 

Ancient Chinese physicians made similar use of this herb both as a digestive aid and flatulence.  Since the time of Ayurveda, use of anise and fennel has been recommended as a digestive aid and for nursing mothers.

Early English herbalist John Gerard suggested anise for hiccups.  It has also been prescribed for headache, bronchitis, nausea, infant colic and cholera.  Anise was so popular in medieval England as a spice, medicine and perfume that in 1305 King Edward First placed a special tax on it to raise money to repair the London Bridge.

Contemporary herbalists have used anise for over 2000 years for cough, bronchitis, upset stomach and flatulence.  Science has supported the use of anise as a treatment for cough, bronchitis because the herb contains chemicals, creosol and alpha-pinene, that loosen bronchial secretions and make them easier to cough up.  This healing herb has another chemical called anethole which acts as a digestive aid which explains why anise or fennel is eaten after the meal.  Anise also contains a chemical similar to estrogen which probably explains its traditional use as a milk promoter in lactating mothers.

Anise or fennel can be taken either raw or slightly roasted.  To make an infusion, take a teaspoon of fennel and add to one and a half cup of boiling water. Let it steep for about 10 minutes. Strain and drink like tea to get rid of flatulence or gas.

Anise and fennel belong to the Umbelliferae family and other members of this family are carrot and parsley.  Botanical name of Anise is Pimpinella anisum and of fennel is Foeniculum vulgare.  In case of fennel even stalks and bulbs are used in cooking.

Lauki (Bottle Gourd) Kheer

This is one dessert which is very healthy and is easy to prepare.   This is healthy because bottle gourd is a green vegetable and has fiber in it.  It is very digestible vegetable. If someone has upset stomach, soup of  bottle gourd helps it settle down.  Don't let these facts turn you off before even tasting this kheer, pudding or dessert.  So lets try making this:

Ingredients:
12 inches long lauki (bottle gourd), 3 cups of boiled milk, 1/4 cup of cold milk, 3 tsp of custard powder,  3 tblsp of sugar, cashews 12 pcs chopped, almonds 12 pcs blanched, skinned and chopped, about 20 pcs of raisins, 1 tsp of cardamom powder.

Method:
Peel and grate lauki and mix into the boiled warm milk.  Let it simmer for 10 to 15 minutes till lauki turns very tender and soft.
While lauki and milk simmer, take 1/4 cup of cold milk, add custard powder to it and mix very well.
When lauki truns tender, add mixture of custard powder and milk to it.  Let it simmer for another 5 to 10 minutes while constantly stirring it.  As the mixture starts to thicken, add nuts and raisins.
Turn off  the stove, add sugar and blend it very well.
As it cools a little, add cardamom powder and mix well.
Now refriegerate and serve chilled.

Instant Dhokla

There was a time when Dhokla was popular as a snack only in Gujarat.  But now a days it is cooked and enjoyed almost  in every part of India.  It is such a healthy snack as this is only steamed and not fried.  Instant Dhokla can be cooked within half hour.  Last week we had guests over and I made the instant Dhokla which was enjoyed by everyone.  So here is the recipe of Instant Dhokla:

Ingredients:
2 cups besan(chickpea flour), 1 cup yogurt(dahi), 1 cup water, 1 tsp turmeric powder(haldi), 2 tsp eno fruit salt,  1 tsp cooking oil, 1 tsp salt, juice of half a lemon.


Method:
Sift besan through a sieve to make it light and free of lumps.
Grease a round dish, may be like a pie plate and keep it aside.
Mix yogurt, water turmeric powder, oil,  salt and lemon juice to the besan and beat well to make a smooth batter.
When you are ready to steam it then only add eno fruit salt and pour mixture in a greased dish
Take a big pan, pour two small cups of water in it.  Take another small bowl and put that in the middle of the big pan.
Now place your greased dish with batter mix, on the top of the small bowl inside the big pan.
Cover the big pan and put it on medium heat for 10 minutes.
Steam will cook the dhokla.
After ten minutes you can uncover and see if Dhokla is all set.  If it is still liquidy, let it cook in the steam for another two or three minutes.
Now turn off the gas and take out the dhokla dish out of big pan.
When it is cool cut it into square or diamond shaped pieces and set them in a serving dish.
Now temper the dhokla to make it tastier.

Ingredients for tempering:
1 tblsp of cooking oil
1 tsp mustard seeds(rai)
2 or 3 green peppers, slip into half lengthwise.
1/4 cup white vinegar
3/4 cup water
1 tsp sugar
1/4 cup washed, cleaned and cut fresh coriander leaves.

Method for tempering:
Heat oil, add mustard seeds when they stop spluttering add green peppers.
When peppers turn dark in color, turn off the gas.  Now add vinegar, water and sugar to the hot pan and pour immediately over the dhokla in the serving dish.
Let dhokla absorb this tempering which takes about 20 minutes or so.
Now sprinkle the coriader leaves on the cooked dhokla.
You may serve it with mint chutney or ketchup.

Apple and Walnut Cake with wheat flour

This apple-walnut cake is absolutely yummy.  This cake literally melts in the mouth.  At least  that's what my guests said when I served this cake as a dessert.  The best part is it has wheat flour in it besides the usual all purpose flour.  So lets try baking this delicious cake:

 Ingredients:
1 1/4 cups white flour, 1 cup wheat flour, 1 cup sugar, 3/4 cup packed brown sugar,  2 tsp cinnamon powder,  2 tsp baking powder, 1/2 tsp baking soda, a pinch of salt, 3/4 cup cooking oil, 1 tsp vanilla essence, 3 eggs, 2 cups peeled and finely chopped apples(about 2 medium apples), 1 cup chopped walnuts.

Method:
In a large mixing bowl combine wheat and white flours, sugars(both kind), cinnamon powder, baking powder, baking soda and salt.
In a different bowl add oil, vanilla essence and the eggs and beat  well.
Now add all the dry ingredients from the first bowl and mix till everything is well blended.
Stir in chopped apples and walnuts.
Spoon batter evenly into well greased pan.
Bake in 350 degree F or 180 degree C for 45 minutes.
Cool in the pan itself for 15 minutes then take it out and place it on a wire rack.
When cool, you may drizzle the cake with powdered sugar glaze.

For Glaze:
In a bowl stir together 2 tsp of powder sugar and a 1 tsp of water to make it a drizzling consistency. 
Now drizzle over a cooled cake.
Enjoy with a scoop of ice cream or a cup of coffee.

Kalakand to sweeten mouth this Diwali

My dear blog readers,  I am wishing you a very Happy, healthy and prosperous Diwali.  This Diwali I have prepared Kalakand for my home.  It is very easy to make and the best part is no extra sugar is added to it.
So here is the Kalakand recipe to sweeten your mouth this festive season.

Ingredients:

2 litre milk,  2 tsp lemon juice, 1 can condensed milk, 2 tablespoon milk powder, 1 tsp cardamom powder, 10 pistachio skinned and ground coarsely.

Method:

Boil milk, add lemon juice.  When milk starts to curdle, turn off the stove.  Pass this mixture through a cheese  or muslin cloth.  When excessive water is drained, it will become paneer.  This will be almost 1/2 kg paneer.
Mash paneer coarsely, add milk powder and condensed milk and mix all the three well.
Heat the mixture in a heavy or thick bottomed pan.  Cook on medium heat while constantly stirring.
As the water content will evaporate this mixture will start thickening.  It should not take more than 8 to 10 minutes.
Remove from the fire and spread evenly on a greased plate.
Sprinkle cardamom powder and ground pitachio.
When on room temperature, put in the freezer for 10 to 15 minutes.
When set cut into squares and enjoy.

No Egg Apple Pie

Last week somebody brought a box of apples from Kashmir.  Apples were about 15 Kg.  Even after distributing to some friends and family, we were still left with lots of apples.  We were eating apples in the breakfast and even after dinner we were eating an apple or two.  Just then I decided to bake an apple pie.  Those were auspicious days of Navratri (nine days of goddess Durga) and we avoid eating egg then.  Which means I had to bake an apple pie without an egg..  Here is my recipe for no egg apple pie.

Ingredients for Short crust pastry:
3cups all purpose flour (white flour)
1/2 cup cooking oil
2 tablespoon brown sugar
1 cup milk

Method for the short crust pastry:
1. Combine oil, flour in a bowl, rubbing the mixture with the palms of your hand so that small lumps are formed..
2. Add sugar and milk to the lumps, mix well and now use water to knead it into a dough.  The dough should be little hard kind.
3. Cover the dough with moist muslin cloth for 8 to 10 minutes.
4. Take 1/4 of the dough and roll out to make a big chapati.
5. Line the 9 inches pie pan with the chapati and trim the edges.  Take a fork and prick the pastry dough.
6. Bake the pastry in a preheated oven at 150 degree C for 10 minutes.
7. Keep aside the baked pie line

Ingredients for Apple Filling:
8 apples, cored, peeled and cut into thin slices.
1/2 cup powder sugar
juice of one lemon

1 tsp cinnamon powder

Method for Apple Filling:
1.Take peeled apple slices, add lemon juice, sugar and cinnamon powder and cook in a heavy pan for 5 to 7 minutes till apples are slightly tender.  Do not mash the slices.
2. Arrange the cooked apple slices in the baked pie pan evenly.
3. Roll out the chapati from the remaining dough taking other 1/4 part of the dough.
4. You can either cut strips of this and make a wire mesh for the pie or keep it whole(except make small cuts in this as that helps in baking the pie more crusty).
5.Brush little oil or ghee on the top of the pie.  Bake in the preheated oven at 180 degrees C for 15 minutes.

6. Remove from the oven and serve hot with a scoop of vanilla ice cream. 

Banana Nut Bread

I grew up not liking banana and I don't know why.  Most people love banana because it is rich in vitamins and it is a wholesome breakfast.  One fine evening an aunt of mine made me taste her banana bread and I loved it.  That bread had a very distinct flavor of cardamom almost overpowering the flavor of banana.  She shared her recipe with me.  When I baked my banana bread almost everyone in my family called it a banana cake.  It comes out moist, nutty and sweet and works very well as a coffee or tea cake. So lets try baking one.

Ingredients:
2 ripe bananas, 2 eggs, 1 tblsp ghee(purified butter), 2 cups all purpose flour,  1 tsp baking soda, a pinch of salt, 1 cup sugar (actually little less than one cup), 3/4 cup walnuts (chopped into small pcs),  14 almonds (peeled and chopped into small pcs), 10 raisins, 1/2 tsp of vanilla essence, 2 tsp of orange juice(optional), 3/4 tsp of cardamom powder.

Method:
Pre heat oven to 350 degree F or 180 degree C.
Mash bananas and keep them aside.
Beat eggs, ground sugar, ghee and mix everything well. Add mashed bananas and beat for another one minute.
Put white flour, baking soda and salt into the mixture and mix well with a wooden spoon.
Add walnuts, almonds and  raisins.
Put vanilla essence and orange juice in the mixture.
When it is well blended, add cardamom powder to it.
Pour the mixture in a greased cake or bread pan.
Bake for 45 minutes in a pre heated oven.
When it turns golden brown or wooden stick comes out clean, take it out.
When cool, cut into slices and enjoy.

Less oily semolina Halwa

Every Ashtami(Eighth day) during the Navratras(Nine auspicious days of Goddess Durga) my Mom used to make this Semolina(Rawa) Halwa as an offering to the Goddess.  I think that is one of my favourite sweets.  But the way Mom cooked it, lot of ghee(purified butter) was required.  I often asked Mom if it was possible to make Halwa with less ghee and she said ghee made Halwa tastier. Only last year I tried to experiment making Halwa with less ghee.  Here I want to share my that recipe.

RAVA HALWA

Ingredients:
1 1/2 cup of Semolina or Rawa,
Little less than 1 1/2 cup of sugar,
1 tblsp of ghee
15 almonds (blanched,peeled off and chopped)
20 raisins(washed and cleaned)
1/4 tsp of cardamom poiwder(illaichi  powder)
3 cups of water

 
Method:
In a pan roast semolina on slow heat. It takes almost 15 to 20 minutes to roast it. it will change into beige color from off white when roasted.
Add sugar and stir well .
Now add ghee and mix very well.    In the meanwhile boil 3cups of water on the next stove.
While water is boiling add chopped almonds and raisins to the mixture.
Now pour boiling water to the mixture, put flame of the stove on high and stir vigorously.  Please make sure to wear a  kitchen mitten on the hand as boiling water and ghee combination will make it splatter a lot.
Once it thickens, turn off the stove and add cardamom powder.
Now enjoy it hot.

Bay Leaves for calming nerves

Bay leaves or tej patta as we call it in Hindi was considered the most glorious herb in ancient times.  Legend is that Apollo, Greek God of medicine, loved the beautiful nymph, Daphne but she hated him.  When Daphne begged the gods to protect her from amorous Apollo, they transformed her into the bay laurel.  Lovelorn Apollo declared the tree as sacred.  He bestowed bay laurels wreaths on poets and warriors of distinction.  At the first Olympics in 776 B.C., winners were crowned with laurel wreaths.

The Roman physician Galen considered bay leaves as a therapeutic herb for many ailments particularly arthritis.  In the 17 century England herbalist Nicholas Culpeper recommended bay for joint pains, menstruation, cough, itching, shortness of breath, and infectious diseases.  In the Middle East, tincture of bay leaf in brandy was rubbed on sore joints.  American Indians used bay to treat arthritis, headache, stomach ache, urinary problems, insect bites and skin wounds.

 

Modern herbalists continue to recommend bay oil for arthritic joints.  Like most aromatic spices, bay leaf oil kills fungi and bacteria.  For minor household cuts and scrapes bay leaf can be used externally.  Talking of its household uses, bay is also very effective as cockroach repellent as bay leaves have a chemical compound called cineole which repels these pesky insects.  Crush some bay leaves and spread them around the kitchen cupboards to deal with the cockroaches.

For a relaxing aromatic infusion with a good taste, use one to two teaspoons of crushed bay leaves in a cup of boiling water, strain it, put some music on and have this tea to calm your nerves.

Bay belongs to the Lauraceae family; other members of this family are cinnamon and nutmeg.  Its botanical name is Laurus nobilis and it is also known as laurel, sweet bay, green bay and Roman laurel.  Its leaves are used as an herb.   

ASAFOETIDA: for colic problems

Asafoetida or Hing as we call in Hindi is one such herb which has a pungent, unpleasant smell when raw but in the cooked dishes it adds to the flavor and aroma.

This herb is used as a digestive aid in food and in pickles.  Asafoetida reduces the growth of indigenous micro flora in the gut, thus reducing flatulence.

Asafoetida’s English name is derived from the Persian word asa, which means resin and Latin foetida refers to its strong sulfurous odors.  Because of its strong pungent smell, it’s being called by many unpleasant names like the Devil’s shit (in French), the Devil’s dung (in English) and the Devil’s sweat (in Turkish).

The resin-like gum which comes from the dried sap extracted from the stem and roots is used as a spice.  This resin is grayish-white when fresh but turns to dark amber in color after it dries.  Asafoetida resin is crushed between stones before using although now, it is sold in powder form also.

Asafoetida is acrid and bitter in taste but when cooked in oil or ghee, the flavor is a blend of garlic and onions.  In Indian cuisine, it is mainly used in vegetarian and lentil dishes.  Asafoetida is a great healing herb; it is known to alleviate stomach ailments, cold symptoms, anxiety issues, chronic fatigue, yeast infections and painful gas and flatulence.

Some healers believe that a regular dose of asafoetida before and during early pregnancy can help lessen the risk of miscarriage.  If an infant has gas or colic problem, it is recommended to add a pinch of asafoetida powder and mix it with ¼ teaspoon of water.  After heating this mixture and letting it cool till room temperature, rub it on baby’s tummy.  This will give instant relief to the infant.

Asafoetida belongs to the Umbelliferae, also called Apiaceae family. Other members of the same family are dill, celery and caraway.  Its botanical name is Ferula asafoetida.

Rocky Road Chocolate Bars

When we get biscuits or cookies from the market, we open the wrapper and put all the cookies in a box.  In a month's time, we generally find crumbs and broken pieces of these biscuits on the bottom of the box.  These crumbs seemed little annoying till I discovered how to make use of these in making a chocolate bar.  So let us try my no bake ten minute  rocky road chocolate bars.

Ingredients:
Crumbs of about 24 biscuits, 1/2 cup of baking chocolate(grated), 1 tblsp of milk, 1/4 cup of walnuts(chopped), 1/4 cup of cashews(chopped), 2 tsp of sugar(if your crumbs were semi sweet), 3/4 cup of condensed milk.

Method:
Put crumbs of biscuits in a bowl.  In case you don't have crumbs, break 24 biscuits and powder them coarsely.
In a double boiler, put grated chocolate and a tblsp of milk.  Once it melts, pour this on crumbs.
Add condensed milk to it and mix it very well.  Add sugar and nuts and mix again.
Grease a pie plate.  Transfer mixture to the pie plate and press with hands.
Refrigerate for two hours, take it out and cut into small pieces.
Now place the pie plate in the freezer for another hour or so.
Now enjoy these yummy chocolates.

Punjabi Kadhi

When I was a little girl, Kadhi-Chawal(rice) used to be my favorite lunch.  When Mom used to make pakoras(dumplings) of besan, I will come in the kitchen and eat them before even they were put in the liquid part of the dish.  As time passed, my tastes changed.  Queen of fried food turned into a princess of salads and less oily foods.  Nevetheless, love for Kadhi stayed.  When I got married I came to know my husband also loved Kadhi and rice combination for the lunch.  There is so much variation in how one can cook the Punjabi Kadhi.  Some people prefer Kadhi to be thick so they use more besan(chickpea or gram flour) but I like it little bit more liquidy so I use less besan.  Over the years I have realized besan flour is not an easily digestible flour.
Kadhi Ingredients:
2 cups of yogurt(curd), 3 1/2 tblsp of besan, 1/2 tsp turmeric powder, salt to taste, 2 tsp of coriander powder, 2 tblsp of cooking oil, 1/2 tsp fenugreek seeds(methi dana),1/2 tsp cumin seeds(zeera), a pinch of asafoetida (hing), 1 medium sized onion finely chopped, 5 or 6 cloves of garlic(minced), 1 tsp of grated ginger, 1or 2 green peppers(hot chillies) finely chopped.
Pakora (dumplings)Ingredients:
1 cup besan, 1/2 cup water(approximately), 1 big onion chopped finely,  3 cloves of garlic finely minced, 2 green peppers chopped, 1/2 tsp red chilli powder, 1/2 tsp salt, 1 tsp coriander powder, 1/2 tsp garam massala, 1/4 tsp mango powder(amchoor powder).

Method:
Mix yogurt, besan, salt, turmeric, coriander powder and five cups of water. Blend this mixture using a hand blender.  Make sure there are no lumps of besan in it.

In a big heavy bottom non stick pan, heat oil.  Add asafoetida, fenugreek and cumin seeds.  When seeds turn light brown add ginger, garlic and onion and green peppers.  Cook on slow heat till onions turn light brown.  Now add yogurt mixture to it.  Stir continuously till it boils.  After one boil, lower heat and let it simmer for good 40 to 45 minutes, stirring occasionally.

When Kadhi is being cooked, prepare pakoras.  For that mix besan with water so that it makes a thick paste.  Beat well.  Add other ingredients like onion, garlic, green pepper, red chilli powder, salt, coriander powder, garam massala and amchoor powder.  Heat oil and drop spoonfuls of batter.  Deep fry pakoras on medium heat till golden brown.  Add pakoras to boiling kadhi.

When cooked tranfer it to a serving bowl and add a teaspoon of hot ghee and sprinkle ground roasted cumin powder and a pinch of degi pepper(red mirch) to it.  Serve with plain boiled rice.

Healthy chocolate chip cookies

I used to make the best chocolate chip cookies with white all purpose flour.  In every office party I used to take these cookies.  My friends loved these cookies so much that they nick named me "cookie monster".  But as time passed I became more health conscious.  I have started looking for ways to replace white flour, which is full of gluten,  with whole wheat or muti grain flours which are full of fiber.  I must say I have successfully done that when it comes to baking  everyone's favorite chocolate chip cookies.  So here is my recipe:

Ingredients:
1 cup butter or cooking oil, 1 cup white sugar, 1 cup brown sugar, 2 eggs, 1 tsp of vanilla essence,  1/2 cup of white flour, 1 1/2 cup of wheat flour, 2 1/2 cups of oatmeal(ground), 1/4 tsp of salt,1 1/2 tsp of baking powder and 1 tsp of baking soda, 1 1/2 cups of chocolate chips and 1 cup of walnuts and cashews.

Method:
 In a bowl mix white flour, wheat flour, oat meal, salt, baking powder and baking soda and keep it aside.  In another big bowl cream together butter or oil, white sugar and brown sugar.  Add eggs and vanilla essence and beat some more till the mixture becomes very creamy.  Now add flour mixture to the creamy mixture.  Pour only one or two tblsps at a time and mix with a wooden spatula.  When this mixture is well blended, add chocolate chips and nuts.

 Make small balls of the dough and place them on a ungreased cookie sheet about an inch apart.  These cookies will expand when baked.

Bake cookies in a pre heated oven at 375 degree F or 230 degree C for 8 to 10 minutes.  It will make approximately 55  cookies.

Enjoy them with a glass of cold milk.

Cumin the aromatic spice with health benefits

Cumin, known as Zeera in Hindi, has been used since ages not just in India but all over the world.  Even 5000 years ago its health benefits and medicinal uses were well known.  Even to this day, Cumin is used in Ayurvedic healing.

Cumin seeds are rich in iron and help stimulate the secretion of enzymes from the pancreas which help absorb nutrients in our system.  One study proves that cumin boosts the power of liver’s ability to detoxify the body.  This herb can help with digestive disorders, flatulence, diarrhea, nausea, morning sickness and indigestion.  As a remedy for indigestion, boil one teaspoon of cumin into one cup of water, add black salt and drink slowly like tea.  If you have soar throat, add a piece of fresh ginger to this mixture.

Cumin seeds can be used as whole or in ground form.  They give a very distinct aroma to soups, curried and yogurt dishes.  They are used in Indian, Nepalese, Pakistani, Middle Eastern, North African, Sri Lankan, Cuban, Mexican and some Chinese cuisine.  Cumin is used in some Dutch cheese and French bread also.

Cumin has been used since ancient times.  It has been established by the fact that in ancient Egyptian archaeological sites cumin has been found.  Cumin was originally cultivated in Iran and Mediterranean countries.  Ancient Greek and Romans also used cumin.  Greek and Moroccans kept cumin at the dining table like we keep salt and pepper today.

During middle ages it was believed that if bride and groom kept cumin in their hand during the wedding ceremony, happy married life awaited them.

Cumin belongs to the Apiacae family and other plants of this family are parsley.  They are oblong in shape and brown in color.  The botanical name of cumin is Cuminum cyminum.

Spicy Paneer pizza with pesto sauce

Let us first make our pesto sauce before we put other ingredients together for our spicy paneer pizza.
Wash two cups of basil leaves, washed and dried.  Put in the grinder, add 1/2 cup of olive oil, add 3 tablespoons of walnuts, 2 cloves of garlic, juice of one lemon, 1/4 cup cheddar cheese(grated) and  black pepper.  Once this sauce is made store it in a box in the refrigerator.

When I realised that mozarella cheese is very fattening, I thought about ways to make my pizza healthy without compromising the taste.  So I started using cheddar cheese and spicy paneer as a topping for my pizza.

For paneer topping:
In a big pan, put 2 litres of milk to boil.  Just before it boils add lemon juice or white vinegar( about 2 tblsp) to curdle the milk.  Strain the curdled milk through a muslin cloth to allow all whey and moisture to drain.  Hang it on a kitchen sink tap.  Once water drains, put it under weight for an hour or so to set this in a block.  Once block is set, cut paneer into small cubes and put it aside.  In the meanwhile, take a heavy skillet, heat a tsp of oil, add a tsp of cumin seeds to splutter, add one big diced onion and one green pepper(optional).  When onion turn light pink, add salt to taste and a tsp of coriander powder and 1/2 tsp of lemon pepper.  Now add paneer cubes to it and saute for a minute or so.  
Now put aside some diced onions, tomatoes, green pepper(bell pepper), black olives and grated cheddar cheese.
Putting Pizza together for baking:
Take a wheat flour nan, spread some pesto sauce on it. 

Add paneer mix, grated cheddar, diced onions, tomatoes, green pepper and olives on the pesto basted pizza base.

Now bake in the pre heated 400 degree F oven( or 250 degree C) for 12 minutes.

This afternoon we had this pizza for lunch.  My husband who is not too generous with complements said: "Wow, this pizza tastes excellent."

So try this home made pizza and surprise your family and friends.






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Whear Flour Nan(Indian Bread)

Ingredients:
2cups wheat flour, 1 1/4 tsp baking powder, 1 tsp baking soda, 1 tsp sugar, 3/4 tsp salt, 1 tsp any cooking oil,  1/2 cup yogurt(plain), 1/2 cup or little less warm milk, butter or oil for brushing nan, chopped garlic, parsley or chives for sprinkling on the top.
Method:
Mix flour, baking powder, baking soda, sugar and salt in a big bowl.
Make a well in the centre and add oil and yogurt. Add half of milk and mix everything to form a ball.  Here see if more milk is needed.  Dough needs to be soft so that if you poke your finger into the dough, it should leave an indentation.  Knead for about 7 to 9 minutes.
Keep covered in a warm place for 2 hours.  Although dough will rise a little but it won't be double as that happens only with yeast.
Heat a heavy bottom skillet.  Divide dough into three balls.  Roll each ball into a round shape.  (if you want to use nan with some vegetable mix  you may divide the dough into six balls and roll each ball into a teardrop shape.)  Since I use this nan as a base for my pizza I make it big and round.
Sprinkle whatever garnish or leave it plain.  Brush other side of nan with water and place the water side down onto the skillet.  Cover with a lid.  After a minute when the top of the nan starts bubbling, cook the other side on the direct flame or in the same skillet.  Brush with ghee and enjoy.

Coriander the anti inflammatory spice

Coriander is a warm, spicy and flavorful spice.  In India, coriander is used as a curry spice and a main ingredient in cooking.  It has also gained a reputation as an aphrodisiac.  Ayurvedic healers used it to treat digestive complaints, allergies and urinary problems.

 

Coriander arrived in China from India during the Han dynasty (207 B.C. to A.D. 220).  At that time it was used for enhancing lovemaking.  Modern Chinese herbalists use it to treat dysentery, measles and hemorrhoids.

Hippocrates and other Greek and Roman physicians recommended coriander as a digestive aid and gas remedy.  The Romans also used coriander as a meat preservative.

Coriander seeds candy was popular in 16^th century England and it is said Queen Elizabeth (First) loved these candies.  This center hard candy evolved into modern day jaw breaker candy.

Some studies indicate coriander helps settle the stomach although some other spices like caraway seeds are certainly more effective even though coriander is tastier than caraway.

The Romans believed that coriander is a meat preservative as it contains substances that kill certain bacteria, fungi and insect larvae which attack meats.  That is probably the reason that coriander is used in marinating meat and poultry.  To support this, if you put coriander powder on a minor cut, after it has been thoroughly washed, it will work as a healing ointment.

One study shows that coriander has an anti-inflammatory action, suggesting it might help relieve arthritis.

Coriander belongs to the Umbelliferae family and other herbs of this family are carrots and parsley.  Its botanical name is Coriandrum sativum.  Its seeds as well as its lush green leaves are used in food, although its leaves are called cilantro.

Lemon cake that melts in mouth

Big juicy seedless lemons were growing in our front yard so could not resist the temptation of making something lemony with it, hence,  I baked this lemon cake with lemon glaze on the top.  We had some visitors over.  When I served this cake with tea, I got complements like" this cake melts in the mouth" or "the best cake ever eaten" etc etc.  Here is my recipe of the same lemon cake.

Ingredients:
1 1/2 cups of all purpose white flour, 2 tsp of baking powder, a pinch of salt, 4 large eggs, 1 cup sugar, 3/4 cup butter(room temperature) or any vegetale cooking oil, 1/2 cup milk, 1 tsp grated lemon zest.
Method:
Sift white flour, baking powder and salt in a bowl. In another bowl beat  sugar, butter (or oil), milk.  When it blends well, add eggs and beat till very creamy.  Now mix white flour mixture( one table spoon at a time) into the liquid mixture and blend well with a wooden spatula.  At the end add lemon zest. Grease a cake pan and  bake in the 300 degrees F or 180 degrres C for 40 minutes or till the wooden stick comes out clean.  Let it cool for an hour or two.  In the meanwhile make a lemon glaze.
Ingredients for glaze:
1/2 cup water, 1/4 cup sugar, 1/4 cup freshly squeezed lemon juice, 1 1/2 tsp corn starch
Method for glaze:
In a small saucepan mix all the ingredients, stir until well blended.  Over medium heat cook until it begins to thicken. Reduce heat, simmer one minute and pour over the cake.  When it is set, serve with tea or coffee.

Clove a great antioxidant

Clove is the bud of a highly aromatic tropical evergreen tree.  When you enter your dentist’s office, you might smell varied things but chances are clove oil is one of the most powerful smells on the shelf.  It is an oral anesthetic and dentists use it to disinfect root canals.

Ayurvedic healers in India have used clove since ancient times to treat respiratory and digestive ailments.  During the Han dynasty (207B.C. to A.D. 220) those who addressed the Chinese emperor were required to put cloves in their mouths to mask the bad breath.  Traditional Chinese doctors used cloves to treat indigestion, diarrhea, hernia, ringworm, athlete’s foot and other such fungal infections.  In medieval Germany, herbalist Hildegard used clove in her anti-gout mixture. 

During the 19^th century, American physicians were the first to extract clove oil from the

herbal buds and they used it on the gums to relieve toothache.  Modern herbalists use cloves for digestive complaints and its oil for toothache.  Clove oil is the active ingredient in many mouth washes.  Clove oil is about 75 percent eugenol, which is the source of its anesthetic and antiseptic properties.

Japanese researchers have discovered that cloves contain antioxidants.  Antioxidants help prevent the cell damage that scientists believe eventually causes cancer.

It has been proved that clove kills intestinal parasites and exhibits antimicrobial properties against fungi and bacteria.  Probably that’s the reason clove has been used as a treatment for diarrhea, intestinal worms and other digestive ailments since ages.

For temporary relief of toothache prior to visiting your dentist, dip a cotton swab in clove oil and apply it to the affected tooth and gum.  After having starchy food, if you feel the acid reflex, put two or three cloves in your mouth and suck on them slowly.

Clove belongs to the Myrtaceae family and other members of this family are myrtle and eucalyptus.  Its botanical name is Eugenia caryophyllata and is also known as Clavos.

Its flower buds are used when they dry.  Tanzania produces about 80 percent of the world’s supply of cloves.  Cloves also grow in Indonesia, Brazil, Sri Lanka and West Indies.

Cinnamon the oldest healer

We use cinnamon powder in breads, cookies, cakes, hot apple cider and of course in our vegetables and rice dishes.  But cinnamon is not only a sweet spice; it is world’s oldest healer.

Cinnamon grew originally in southern Asia.  Indian Ayurvedic healers used cinnamon for fever, diarrhea and as an antiseptic on minor cuts and scrapes.  Ancient Chinese herbalist used it as early as 2700B.C.  This aromatic herb was introduced to Egyptians by Asian travelers who readily made this part of their healing herbs.  Greek and Romans adopted cinnamon for its aromatic and medicinal properties.  The 12^th century German herbalist,

Hildegard, recommended cinnamon as “the universal spice for sinuses” to treat cold and flu.

Modern herbalists recommend cinnamon to relieve nausea, vomiting, diarrhea and indigestion and as a flavoring agent for bitter tasting dishes.  More than medicinal value, it delights our taste buds.  No wonder, in modern time toothpastes and mouth washes are flavored with cinnamon.  Like many culinary spices, cinnamon has antiseptic properties which kill many disease causing bacteria, fungi and viruses.  If you sprinkle some cinnamon powder on a minor cut after it is thoroughly washed, you will know of its healing power in no time.

Cinnamon does more than add flavor to cookies, cakes and breads and other high fat desserts.  Once you have eaten these delicacies, cinnamon breaks down fats in your digestive system by boosting digestive enzymes.  Some researchers believe that this herb helps in reducing high blood pressure as well.

Cinnamon belongs to Lauraceae family and other popular members of this family are bay and nutmeg.  Its botanical name is Cinnamomum zeylanicum.  Cinnamon tree’s dried inner bark is used as a spice in our kitchen.