Spicy Cauliflower and Broccoli Stems

We generally toss onion skins, orange peels and cauliflower and broccoli stems into the garbage.  When my mother told me how to cook cauliflower stems into a very tasty and spicy casserole, I went in search of its nutrient content.  To my amazement I realized cauliflower and broccoli stems contain more fiber, vitamin C and calcium than the florets. In fact stems protect individuals from lung, breast and prostrate cancer and even improve immunity.
Since then stems of cauliflower and broccoli do not see the garbage in my house.  Here is the recipe which has been passed on in our family for generations.

 

Ingredients:

3 stems of Cauliflower and Broccoli, 2 medium size par boiled potatoes peeled and cut into small cubes,  2 tablespoons cooking oil,  1 large onion thinly sliced,  1 inch piece of fresh ginger grated,  4 to 5 cloves of garlic minced,  2 fresh green chili pepper finely cut,  2 medium tomatoes finely chopped,  1 tsp coriander powder, 1 tsp cumin seeds, ½ tsp red pepper(kashmiri mirch powder), ½ tsp turmeric powder, salt to taste, 1 tsp garam massala (curry powder),  ½ tsp dry mango powder(Amchoor),  ¼ cup washed and chopped fresh green coriander or cilantro.


Method:

Wash the cauliflower and broccoli stems well. Cut each inch stem in half cross-wise and then into halves or quarters lengthwise, depending on their thickness. Clean the outer layer a little.

 Heat the oil in a nonstick skillet over medium flame. Add cumin seeds and when they stop spluttering add ginger, onion and garlic in that order.  Add turmeric powder, salt, red pepper and chopped green pepper. Stir for four five minutes on slow flame or till onion mix turns light brown.  Now add tomatoes and cook for another four five minutes so that everything is well blended. 
 Add potatoes and cauliflower and broccoli stems and cover the lid.  Cook for five six minutes or till potatoes and stems turn tender.

 Add coriander powder and cook for another 2 to 3 minutes.  Once everything is well cooked, sprinkle the dry mango powder and stir well.  At the end add garam massala and turn off the flame.
Before serving garnish it with fresh green coriander or cilantro.

Turnip Bharta

In my childhood and youth I used to dislike turnip.  The very sight of turnip casserole would make me lose my appetite.  As time passed I started rediscovering turnip.  Thanks to Google, now turnip is one of my favorite vegetables and I constantly think of ways to cook this.  This recipe was shared by my sister who often cooks it for our sick old Papa.  I just added some spices and condiments to her recipe to make it more interesting.

Before we get into the recipe of turnip bharta, let us discover the benefits of eating this wonderful vegetable.

Being a starch vegetable, turnips provide only a third of the calories one can get from potatoes.  What’s interesting is, it’s not just the roots but the leafy tops are nutritious too.    It has a high content of vitamin C thus it is anti inflammatory.  People who are deficient in vitamin C are prone to diseases like scurvy and can bruise easily.  Turnips have vitamin E and beta carotene too.  Studies prove that carcinogens present in cigarette smoke leads to deficiency of vitamin A which leads to lung inflammation, emphysema  and other lung problems.  But vitamin A found in turnips helps in counteracting such effects thus maintaining healthy lungs.  Turnip is a good source of calcium and copper.  Calcium is necessary for healthy joints and other osteoporosis problems and copper is one mineral which helps in the body’s production of connective tissues.  Another health benefit of eating this humble root crop is its role in the proper functioning of the body’s immune system.
Bharta means mashed.  Turnip bharta is a delicious casserole which can be eaten with chapatti or rice.  It is a semi dry casserole.

 Ingredients:

4-5 medium turnips, 2 small carrots,  1/2 cup boiled peas, 1 big onion, 3 cloves of garlic, ½ inch piece of ginger, 2 medium tomatoes, one green chilly(optional), ½ tsp cumin seeds, ½ tsp caraway seeds(ajwain), ½ tsp dry mango powder(amchoor), ½ tsp turmeric powder, 1 tsp coriander powder, ¾ tsp garam massala or any curry powder, ½ tsp of sugar, salt to taste, 1tbsp of cooking oil,  1tbsp of chopped and washed green coriander leaves(optional).

Method:

Peel off turnips and carrots and chop them into medium size pieces.  Boil them in a pressure cooker for five minutes.  If you don’t use pressure cooker, boil these in a pan till they get very tender.
Drain water but don’t discard it as it has lot of nutritional value and we can use it for cooking. Take out the turnip and carrot pieces and mash them with the potato masher.
Chop onion, grate ginger and crush garlic.  Cut tomatoes into very small pieces and keep these aside.
In a pan, heat 1 tbsp of cooking oil, put cumin seeds and caraway seeds.  When they stop spluttering, add grated ginger and chopped onion and garlic to the oil. Reduce the heat to medium.  Add turmeric, sugar and salt to the mix.  When onion mix turns light brown, add tomatoes and add half a cup of drained water from the vegetables. Cook till everything is well blended.
Now add mashed turnip and carrot to the mix and cook for another five minutes. Add boiled peas to it.
Add coriander powder and cook on the slow flame for another three four minutes.
Sprinkle garam massala or curry powder and turn off the stove.  If you want you may garnish it with the chopped green coriander leaves before serving.

Vegetable Pickle

Vegetable pickle is high in dietary fiber along with vitamin A and C. Raw pickles may offer additional health benefits. According to author Rebecca Wood, pickling can make vegetables more digestible, neutralize naturally occurring anti-nutrients, and replenish the gut flora needed for smooth digestion. Wood notes that the unpasteurized pickles eaten on a raw food diet are more healthful than pasteurized varieties, because the heating process destroys the helpful micro-flora that grows during the pickling and fermenting process.

It’s thought the first pickles were produced over 4,000 years ago using cucumbers native to India. Ever since, people around the world have touted their nutritional value, and even healing power.
And, while the idea of pickled vegetables may sound vaguely distasteful, this ancient form of preparation and preservation can actually give really delicious results. The idea of pickling is to create an environment that is inhospitable to the microbes, which would normally cause food to decay.
This is usually done using a combination of salt, acid, and/or fermentation with bacteria. In some cases, spices, oil, and sugar are also added.   This is the original pickling method, which has been an essential part of healthy human diets for thousands of years.
On the one hand, the fiber in pickled vegetables is roughly the same as with cooked vegetables. Fat soluble vitamins, such as A, D, E and K, are also retained during pickling and thus providing extra nutrition.

Ingredients:

3 cups of water, 1 ½ cup white vinegar, 4 tbsp salt, 2 tbsp white sugar, one glass jar of 3 liters, 4 -5 medium size carrots, 3 turnips, 3 small beets, 2 medium size cauliflower, 5-6 cloves of garlic.

Method:

Wash, peel off and cut all the vegetables into pieces except cloves of garlic.

In the glass jar put these vegetables tightly till the brim.

Mix the water, vinegar, sugar and salt in a separate jar.  Shake it well.

Pour over the vegetables.

Leave the jar in the Sun for one afternoon and then put it in the refrigerator.

Black Carrot Kanji Drink

Black carrots are a rich source of anti oxidants and nutrients.  They are a great anti dote to LDL (bad cholesterol).  Black carrots are appetizing, good for digestion and have vitamin B.  They are rich in calcium, potassium and iron in them.  Black carrot juice is an excellent blood cleanser and it is good for eye sight and blood circulation. Due to its highly fibrous nature, it keeps the alimentary canal clean.  It acts as a moistening agent and tones up the skin.  It is good for treating acne.

Kanji is a popular drink made in the Northern India during the winter and spring as that is when the black carrots are available in the market.  It is a drink with a fermented aroma so everyone does not like it.  It is highly nutritious and is very good for stomach.

I remember I never liked it in the childhood but as time went by I acquired the taste for it.   Kanji should be taken in moderation (not more than two glasses a day) even if you like the taste of it.  It is very simple to make.  Kanji can be preserved only for a week.

Ingredients:

6-7 black carrots, 3 liter water, 4 tsp brown mustard seeds (rai), 4 tsp rock salt, 2 tsp red chili powder.

Method:

Wash and peel off the carrots.  Cut into pieces lengthwise.

Grind the mustard seeds and mix with salt and red chili powder.

Mix all the ingredients in a glass jar or a terracotta pot but never in a metal pot.

Stir well.  Let it sit in sun for three days.

Shake the jar 5-6 times a day.  It should be ready in 3 days.

Check the taste before serving.

Stir well and pour into a glass with 2-3 pieces of carrots.

Makka Roti(Corn bread) with radish and fenugreek

Makka in Punjabi stands for maize and roti is Indian flatbread.  Generally makka roti is eaten during the north Indian winters along with sarson ka saag(mustard greens).These are prevalent during the North Indian winters.  

If you prefer to eat Makka roti with some twist, try it either with radish or with fenugreek leaves or a combination of both.  In this case you don’t need mustard green to accompany this makka roti.  You can enjoy this with lots of butter and yogurt.  Makka roti is unleavened bread and the lack of gluten makes it hard to roll out and make it like a traditional roti.  My mother and grandmother made this hard to make roti with their bare hands like a magician.  I don’t have that magic in my hands so I decided to experiment making the makka roti between the zip lock bags.  It is rightly said all is well what ends well.

Ingredients:

Makki Ka Atta (Corn Flour) 2 cups, salt 1 tsp, ajwain (Carom Seeds)  1 tsp,  Wheat flour ½ cup, grated ginger ½ tsp,  peeled and grated radish (muli) ¼ cup,  cleaned, washed and chopped methi leaves(fenugreek leaves) 1 cup, hot water ½ to 1 cup, cooking oil for frying, butter or ghee to accompany the cooked roti.

Method:
 Mix the salt, ajwain, ginger, radish and fenugreek leaves to the corn and wheat flour.
 Mix everything well. 
 Add in hot water, about ¼ cup at a time.

 Knead to make it a pliable so that you are able to make a ball.
 Take a plastic bag/Ziploc and cut it open. Place it on your rolling surface and wet it       .
 Place the ball and add a few more drops of water on top.

 Now press gently on the ball and flatten it with your palm evenly.
Carefully remove from the plastic and place on a hot griddle or tawa.

 Allow it to cook on the bottom.
 After a couple of minutes, put a few drops of cooking oil on top and flip.
 Cook the other side as well and take it off the flame and serve hot with a blob of butter or ghee and yogurt.

Raw Papaya Kofta Curry

Papaya is not just a delicious fruit; it contains abundant health benefits and medicinal values.  Papain enzyme present in green or unripe papaya is much more beneficial for our body than the ripened papaya fruit.  In fact,  green papaya juice helps in correction of bowel irregularities in a relatively short time including indigestion, constipation, acid reflux, heartburn, irritable bowel syndrome, stomach ulcers, and other more serious gastrointestinal disorders.

Recently, we went to farmland owned by my husband and his family and were overwhelmed to see mango orchards.  We were walking around picking radish, guava and some other fruits and vegetables.  I saw a couple of trees of papaya and asked the farm manager to give one or two raw papayas.  I thought if I wrap the raw papaya in a newspaper it might ripen on its own.  Its then I heard some words of wisdom that raw papaya can be cooked into varied ways.  It can be turned into Kofta curry.  Koftas are like small dumplings made of grated raw papaya along with some spices and condiments.

Ingredients:
For dumpling or Kofta:

1 medium size raw or green papaya peeled and grated, 1 medium size onion grated,  4 tsp besan or chickpea flour, 1 small green chili chopped finely,  ½ tsp salt, 1 tsp coriander powder, 1 tsp dry mango powder, oil for deep frying.

Method:

Mix all the ingredients very well so that it becomes kind of smooth.   Deep fry the dumplings in the heated oil by putting a small tsp of mix at a time.  You may fry five or six dumplings at one time, depending on the size of your pan. When all are done keep them separate.  Now prepare the curry for the dumplings.

Ingredients

For the Curry:

1 big onion, peeled and finely chopped, 3 cloves of garlic finely chopped, ½ inch piece of ginger grated, ½ tsp of cumin seeds, 1 ½ tsp of coriander powder, 1 tsp of garam massala,  1 tsp of red pepper(optional), 3 medium size tomatoes finely chopped, 1 tbsp of plain yogurt, salt to taste.

Method:

Heat a tbsp of cooking oil in a pan. Add cumin seeds to it.  When they stop spluttering, add ginger.  After 30 seconds add onion and garlic and reduce the flame to medium. Let this mix cook very well; add salt (keep in mind that dumplings are also salty). Once it leaves oil on the sides, add tomatoes and coriander powder.  When this is well blended, add yogurt.  Cook for another two minutes.  Put 2 to 3 cups of water in this mix.  Add red pepper as that will give color to the curry.  Once a boil comes, add fried dumplings to it.  Give another boil, add garam massala or curry powder and cover it.  Turn off the flame.  Serve hot with chapatti, Nan or rice.

Cherry Almond Shortbread

I wish everyone a very happy, healthy 2013.  Hope you invent new dishes and enjoy eating them as well.

Shortbread cookies are Scottish in origin.  These rich, tender and crumbly cookies were once served on Christmas and New Year’s Eve.  Once you have made the basic dough of butter, vanilla, white flour and sugar you may experiment by adding varied ingredients like fruits, chocolate chips or nuts.

I added almonds and cherries which were sitting in my refrigerator.  I was pleased with the result as small speckles of cherry shine through the baked shortbread wedges, thus adding beauty to yummy cookies.

  

Ingredients:

½ cup sugar, 1 cup butter at room temperature, 2 tbsp cooking oil, 2 ½  cups white flour, 1 tsp vanilla essence, 1 tsp ground cardamom,  ½ cup peeled and chopped almonds, ½ cup chopped cherries (frozen or preserved)

For Glaze:

1 tbsp powered sugar, 1 ½ tbsp milk

Method:

Heat oven to 350 degree F (200 degree C).

Grease two 9 inches pie pans.

In large bowl, cream together sugar, butter and cooking oil with an electric beater.

Blend white flour, cardamom powder and vanilla essence into the creamed mixture with a spatula.

Mix cherry and almond bits with the dough very well.

Dough will be crumbly.  Divide the dough into two parts.

Press in the bottom of greased pans.

Bake for 30 minutes or until golden brown.

Cool 10 minutes.  Cut shortbread into 15 wedges while warm.

Combine glaze ingredients and drizzle over cool wedges of shortbread.