Feed the cold and starve the fever! A recommended way by many, to combat cold and fever. Besan Parathe Spicy Gram Flour Flat Bread is my go to item when I have cold. I have extremely fond memories of the person who first made this Paratha for me-in Jodhpur, India. In a little chilly climate , this is the most often cooked item for breakfast, as it keeps the body warm and strong to face the cold climate in India. So here I present very authentic recipe from our family in Rajasthan. The look is layered, the feel is spicy and crunchy,and the taste fills the craving for good food specially when you have cold, and you want something to bring a smile on the face! Enjoy this Besan Parathe Spicy Gram Flour Flat Bread any time, as it is extremely quick to make , and it is nn ideal brunch for fall weather sunday brunch!
Recipe makes 2 Pieces
Preparation time 5 min
Cooking time 15 min
Ingredients
1/4 cup besan gram flour
2 tbsp oil
1/4 tsp red chilli powder
1/8 tsp haldi
1/8 tsp ajwain carom seeds
1/8 tsp jeera cumin seeds
pinch of hing
salt to taste
some flour for dusting the bread
For Bread
1 cup flour
1/2 cup water
pinch of salt
oil to grease
Method
Mix everything together and leave it for 15 min.
Making of Dough In a broad pan/dish, mix flour a water at intervals to the flour and knead to a soft but firm dough.Refrigerate the dough for 30 minutes at least, ideally for 60 minutes.
Rolling the Paratha
Make a round ball of about quarter cup size and roll it flat about 5 inches wide,dusting once a while in the floru.
Take a tbsp of gram flour mix and spread it around.
Roll from the top inwards and curl it up .
Roll again into 6-7 inch wide round.
Heat a tawa flat griddle on medium flame.
Lay the rolled side face down to cook.
Flip when you see some bubbles forming.
Grease on both sides with oil and cook on both sides till they are crispy and layers are separated,including little bit on the edges
Serve with yogurt, chilli pickle or even plain tastes yum!
Tips
Cook on medium high flame to for the crispy layered feel.
Cook until the sides and layers separate.
Instinct Factor
Rolling the stuffed dough is a little tricky and you may need to firm or soften the dough based on your comfort level.
Feel Factor
Besan Parathe Spicy Gram Flour Flat Bread is Easy, Tasty , Quick and Filling- putting this down on my weekend brunch menu!
[shopeat_button]
People in India and around the world are filled with curiosity about Mr. Narendra Modi, India’s Prime Minister elect, on account of the sweeping victory claimed by him and his political party. So even I decided to join the club and do some more research about him, to know more about him as a person. Food being my passion, any information related to that sparked my interest. I came across this NDTV weblink on the top 5 favourite food of Mr. Narendra Modi at http://cooks.ndtv.com/article/show/narendra-modi-s-top-5-favourite-foods-525352. Needless to say they are all from Gujarati cuisine- Khili Khichadi, Khandvi, Dhiokla, Mango Chhundo( Chutney) and Badam Pista Shrikand.
The state of Gujarat has something in its soil , for it is the state from where stalwarts like Mahatma Gandhi, Sardar Vallabhbhai Patel, JInnah, and now Narendra Modi to have risen to political ranks of the country. Besides these, Gujarat has also been the state from where business man Dhirubhai Ambani and the Patriarch JRD Tata have originated. And the foodie in me, will want to also say , that, there must be also something in what you eat that makes you rise to top!!
Taking a cue from Mr.Modi’s five favorite foods, I am glad to share the recipe of instant khaman dhokla gram lentil steamed cake using Instant Mix. I have found this to be very easy, consistent and tastes delicious. This is often a breakfast item in our home , and is easily cooked in 15-20 min. There are many different brands of instant packs available, of which this is definitely very reliable and we have been using this for almost past ten years or so.
The khaman dhokla gram lentil steamed cake is soft, spongy, with a nice spicy garnish in the top. This is known for its sponginess hence, the comparison to a cake! And the good part of this is, if it does not turn out well, just crumble it and make it a Khaman mix with garnishes! So it is very forgiving dish for a new person trying it out. This is so popular that Gits has come with two varieties Khaman and Nylon Khaman. I prefer the Khaman Dhokla Mix.
The garnish on the Khaman Dhokla Gram Lentil Steamed cake could be red chilli powder, black pepper or even powdered roasted cumin seeds. Recipe of Khandvi , another delicacy enjoyed by Mr. Modi, can be found on this blog at http://cookingbyinstinct.com/khandvi-bengal-gram-rolls/
I am sure we will be seeing a lot of Khaman Dhokla Gram Lentil Steamed cake and Tea at Prime Ministerial State breakfast and that is something international dignitaries will get a good share of!! Seeing its well acceptance and appreciation by m international friends and my daughter’s classmates, Khaman Dhoklas are going to be very much in demand now!
Recipe makes 20 pieces
Cooking time 15 min
Prep time 5 min
Cooling time 10 min
Ingredients
1 pack Instant Khaman Dhokla mix ( Gits Brand)
2 tbsp oil
1 cup plus 60 ml of water
For Garnish
2 tbsp oil
2 tbsp chopped coriander
1/2 tsp mustard seeds
1/2 tsp cumin seeds
5-6 curry leaves
2-3 tbsp grated fresh coconut ( optional) I use the frozen grated coconut
Special equipment needed- Dhokla cooker with deep plates. Alternatively you can make your own dhokla cooker, with a broad deep pan and a deep dish, with a lid to cover.
Method
Put about a liter of water to boil in the dhokla cooker.
Grease the dhokla plate with some oil.
In a prep bowl, empty the contents of the instant mix
In a separate bowl, mix water and oil,
Mix in the water oil mix into the Instant mix, so that no lumps are left, and stirring constantly while mixing in the water/oil.
Once the water is emptied, hold the prep bowl with one hand, and vigorously stir the mix with your hand for about 20 sec.
The mix will rise a bit. As soon as it rises, empty the mix into the greased dhokla dish.
Sprinkle red chilli powder or black pepper or roasted cumin powder if you desire. You can also leave it plain.
Insert the dish into the dhokla cooker, cover the lid and steam on fast flame for 15 min.
Switch off the flame after 15 min and let it cool for further 10 min.
While its cooling prepare the garnish.
Put 2 tbsp oil to heat.
Add mustard seeds to it.
Once mustard seeds crackle, add chopped chillies.
After 5 seconds, add cumin seeds
Add curry leaves.
Once cumin seeds become light brown, take off from flame.
Spread this garnish over the cooked Khaman Dhokla Lentil Steamed Cake.
Make diamond pieces by making dividing the dhoklas into four parts.
Then turn the dish a bit and make further 4-5 lines.
Garnish with fresh coconut and coriander.
Serve warm with Green chutney or ketchup or just enjoy plain.
Tips
The trick to softness , lies in the vigorous stirring of the mix.
If it does not turn out well, crumble the cooked dhokla and mix in the oil garnish as well corainder and coconut. Add an extra layer of sev ( thin gram noodles ) and serve.
Instinct Factor
Check if the dhokla is cooked by inserting a fort/knife to see that it is not liquidy in the middle.
Feel Factor
Soft and yummy, spicy and colorful, healthy and nutritious , and soon to be a popular on an international level! A very healthy breakfast, appetizer that can be enjoyed with ketchup or green chutney.
My journey to cooking began with this Onion Upma, in March 1997 in Melbourne, Australia. I was born and raised in India, with ample affordability of servants and cooks. I did not have to handle any household work, but concentrate on studying and career. Then came the task of leaving these comforts and charting new territories. My husband and I decided to explore overseas opportunities, and the first one that came along was an assignment in Melbourne, Australia. I fell in love with Melbourne, and it till today, even after travelling across the globe a fair amount, still retains a special place in my heart. I still consider this as the best city in the world to live in, for the comfort, beauty, weather, arts, food and all things good it has to offer! I have fond memories of South Yarra river meandering through the town, tram railroad, the British Accent in people and their love for Indian Food. Indian cuisine was as popular, as Chinese and Pizza in USA. I felt at home very easily over there because of this.
What has Onion Upma do with Melbourne? We were sharing an apartment at the company guest house which was mainly housed by bachelors. We experienced fellow Indian hospitality. Our roommate Surya, made us this Upma for breakfast, and I was totally amazed by his skills. Here was I, with no cooking skills, and in front of me, was this yummy Upma made by a total stranger and that too a male! In our culture, cooking by men in the family is a RARE sight! So I decided that day, to start learning how to cook, and the first item I learned was how to make this delicious upma from him. And that’s where my cooking journey began. I was so happy with my achievement, that the I brought over the measurement spoon from Surya, all the way to USA, as my Good Luck charm and may just be passed on as a legacy to my daughter!
Upma being such a popular breakfast item in South India, has many versions. This version of Upma, consists of onions, peas, spices and has the consistency of it being soft and crumbly texture. which is different then the paste like texture at many places. Onion Upma bears some resemblance to Grits, but is spicier and has added nuts. I only thought it befitting to share a southern Indian recipe, and celebrate and wish Happy Ugadi to All for a prosperous beginning of a new year, new season, new hobby and a new spring in the step!
Recipe makes for 3 people
Ingredients:
1 1/2 cups Upma Rava (Semolina)
1 medium yellow onion lengthwise sliced
1/2 cup shelled sweet peas
1 tsp mustard seeds
2 tsp urad dal ( split black lentil without skin)
1 tbsp cashew nuts
6 green chillies
8-10 curry leaves
1 1/2 tbsp chopped coriander to garnish
3 tsp oil
Salt to taste
1 1/2 tsp ghee(clarified butter)
Method
In a broad pan, heat the oil on a medium flame
Add mustard seeds, wait for it to crackle.
Add green chillies, cashews,urad dal (black lentil split), curry leaves and saute until cashews are golden brown.
Mix onions and add cover and cook for 6 min until onions are golden brown, on a slow flame.
Add 2 1/2 cups of water, peas, cover and let it simmer on medium flame for 8 min .
While this is simmering, on a shallow flat thick bottom pan, roast the upma rava to mild pinkish tint for about 5 min, on a medium flame.
Remove the lid, and stir in the roasted upma to the onion mix, making sure no lumps are left.
Add ghee, stir well, cover and cook for further 4 min on slow flame.
Garnish with coriander and serve.
Tips
Pre roasted Semolina or Upma Rava is also available in Indian Grocery Stores, which will be less time consuming.
Using Yellow Onions, will make it sweeter and less pungent than the Shallot onions
When you stir in the upma, all water should be used, which will enable it to have a crumbly texture.
Instinct Factor
Roast the upma, till you have the aroma of Roasted Semolina.
Feel Factor
Comfort, feel good breakfast that I can never tire of! Upma in any form is welcome breakfast any morning. The softness of semolina, flavored with the sweetness of cashews, spice of green chillies and crunchy black lentils gives it a nice aromatic fragrance, that wakes up your senses for sure! For a western comparison this is similar to Grits but drier and spicier.
Cabbage Tapioca Puffed Rice mIx , in my native language of Gujarati, is knowns as Kobich no Chevdo”. Chevdo is more a snacky item akin to a trail mix, or a broken puffed flakes/rice bar with nuts in it. So this is more like an Indian version of the nuts trail mix, with added cabbage and tapioca pearls, but served warm. This is a quick brunch, heavy breakfast menu item. It has the crunchiness of roasted peanuts, cashews and bengal gram dal and it also the softness of tapioca pearls and rice flakes. Chevdo in Gujarat is a handy snack, made out of rice flakes, corn flakes and mixed with nuts. Typically the flakes are fried and mixed with nuts. In my opinion, this is a more healthy version of a Chevdo and nutritious too, with the added cabbage in it. The green of the cabbage and spice of green chilies gives it a nice zing to this unusual mix. Another way to look at it is , it will have a bit of flavour to appeal all kinds of tastebuds, salty, sweet, spicy,sour, soft, crunchy and overall still very colorful. Almost feels like you are having a hot bhel, with so many ingredients mixed together, and gives the similarity to bhel.
Recipe makes servings for 3 people
Ingredients
1 1/2 cups Sabudana Tapioca Pearls
3/4 cups rice flakes
5 cups cabbage thinly sliced
1/3 cup chopped coriander
1/4 cup peanuts
1/8 cup yellow skinned bengal gram dal (Daaliya ni daal)
1/8 cup cashews
6 green chillies medium chopped
8 curry leaves
2 tbsp sugar
1/2 lemon’s juice
1/2 tsp mustard seeds
1/2 cup fresh/dried coconut
1/3 cup oil
salt to taste
Method
Wash the Tapioca pearls gently, three times in water, and then soak it in water for 2 hours and cover.
Wash the rice flakes , gently, thrice in plenty of water and soak it for twenty minutes.
In a broad pan, heat the oil.
Add mustard seeds, green chillies, peanuts, cashews, split yellow bengal gram lentils, and curry leaves.
Saute on medium flame, till peanuts, cashews are golden brown.
Add shredded cabbage and mix well.
Saute cabbage for 8-10 min till almost cooked.
Add salt,sugar, soaked tapioca pearls, sabudana and rice flakes.
Mix well and cook for 7-8 min until tapioca pearls have become soft.
Add lemon juice, garnish with coriander, dried/fresh coconut and serve.
Tips
Sabudana or Tapioca Pearls can be soaked overnight, which makes this an easy recipe for a morning breakfast.
Add turmeric to this if you would like to make even a closer resemblance to Chevda
Instinct Factor
Soak the Tapioca Pearls in very little water, if soaking over night.
Feel Factor
A hot version of a bhel with a different mix of ingredients! Colorful, crunchy, soft and spicy and something new for an everyday menu
A breakfast and appetizer item that is extremely quick to make, is the open grilled paneer cottage cheese toast bread. It tastes delicious and looks very appetizing. The grilled paneer, flavored with green chillies and fenugreek has a unique flavour that gives a great start to the morning!
I was exposed to this highly nutritious breakfast at my in-laws, and since then, I often consider this as one of the highly appetizing breakfast item. It requires some effort in getting used to flipping the paneer, but now a days with non-stick griddle available, this is much easier. I always use to admire our cook(more like Man Friday) , Ramu, at my in-laws house, who use to get the perfect color and flip it without breaking the browning of the paneer in the middle! Unfortunately, he passed away too soon.. I have learnt a lot of easy tips on cooking from him.
The texture of the grilled bread is soft and the paneer also tastes soft with a slight crunch on the top. While making it, the green colors of chillies and coriander against white paneer looks attractive and when nicely cooked to an orang brown color, it looks also delicious! I also like the added spice from fresh black pepper and lemon in this mix.
This will also impress your guests suitably when you present them with another way to eat and enjoy the bread in the morning! Kids often love this and this was my valentine treat for my daughter!
Recipe makes 6 slices
Cooking time 15 min
Prep 5 min
Ingredients
• 1 1/4 cup of Fresh Paneer or about 7 cups of whole milk to make fresh paneer or cottage cheese
• 1 lemon juice to make fresh paneer or cottage cheese
• 1 tsp kasuri methi or dried fenugreek leaves(optional)
• 2 tbsp chopped coriander /cilantro leaves
• 8-9 hot green chillies finely chopped
• 1/2 tsp sugar
• 1/4 tsp Fresh ground pepper –
• salt to taste
• 4-5 drops of lemon
• Ghee or clarified butter to grease
• 6 White or Wheat Bread slices
Method
To make fresh paneer, boil the milk in a deep vessel. Keep on medium high flame, and when it boils add juice of one lemon. If the milk does not curdle, add more lemon juice till it curdles. Remove from flame and strain the curdled milk . Leave the fresh paneer to drain for 10 min.
Once it cools down, mix all the ingredients together thoroughly.
•
Take about 1/6 portion of the mix, and put it on a bread slice and pack it down using the palm.
•
• Heat a flat griddle on a medium flame
• Grease 1/4 tsp ghee in the center and spread it.
• Flip the bread and put the paneer or cottage cheese side to grill on the flat griddle.
• Reduce the flame to slow – medium
• Pour some more ghee on the sides about 1/2 tsp.
• Wait for about 5 min.
• Using a flat spatula, gently flip the bread
• Add some more ghee and cook on the other side, till golden brown.
Cut into 2 or 4 triangles.
Repeat the process for all other slices of bread, till cottage cheese or paneer is used up.
Serve with ketchup or any other accompaniment of your choice.
Tips
If using frozen paneer, you may want to microwave it a bit, to get bigger chunks, and I would break a frozen paneer by hand. I prefer using fresh paneer for this, as it always taste soft and binds well.
Using a non-stick griddle, will help you flip better, though I prefer the taste of normal griddle.
The trick lies in packing it firm and round in the middle, and you will know that it is done grilling, once you see some rising in the middle.
You can make this as an appetizer or finger food, by cutting the bread slice with paneer into six rectangles, and serve it with toothpick in the center.
Instinct Factor
Trust your instinct to guide you if the paneer is grilled well . If it is cooked, it will easily scrape off. Patience helps over here!
Feel Factor
A warm cottage cheese paneer bread toast breakfast is such a healthy way to kick start your day, with calcium, grains and a few feel good spices of green chillies, black pepper, lemon and dried fenugreek leaves! When had warm, the nice grilled flavor of the cottage cheese, against the bread remains soft, which is a nice contrasting texture. Extremely easy to make, when fresh paneer is already pre made. And if you have a large griddle, you can make six slices at once!
[shopeat_button]
Cracked Wheat also known as Daliya or Lapsi in Hindi/Gujarati is a healthy form of eating daily nutritious food.Cracked wheat has many advantages for weight loss, hypertension amongst other things as elaborated in this article http://healthyeating.sfgate.com/cracked-wheat-benefits-5717.html Traditionally Indians are used to eating cracked wheat as a form of sweet item, but here it is presented with vegetables. This is a power breakfast with wheat, fibre and vegetables. The vegetables on the top have a nice tangy and refreshing taste due to lots of lemon and black pepper, which is the most delicious part for me. This can also be an alternative to daily routine of eating oats to assist metabolism and weight loss. It is a quick meal under half an hour and it is a complete breakfast/lunch meal. You can variate the toppings of vegetables to your liking.
This is also a very comfortable baby food, and the very first meal I gave to my daughter was this recipe without the vegetables. It is soft and nutritious and with lots of fibre, easy to eat, after just garnishing with some black pepper and salt. An Indian way of eating everyday oatmeal!
I like vegetables to have some crispiness when used as a topping on this, as it goes well with the softness of the pressure cooked cracked wheat, and adds a crunchy flavor through the crisp cabbage. It gives a fulfilling feeling when you have this complete meal and it is warm,colorful and tangy! The first time I was exposed to this, I had it as a breakfast, so I continue to enjoy this as a breakfast item, and truly so, as oats are normally considered as the best breakfast option by many. More commonly this recipe is also known as Daliya Khichdi.
Recipe makes for 3 people
Prep time : 10 min
Cooking time: 15 min
Ingredients
1 cup cracked wheat
1 1/2 tbsp ghee(clarified butter)
4 cups of cauliflower cut into small florets
3 cups of shredded cabbage
1/2 cup of peas
1/3rd cup oil
1/4 tsp cumin seeds
pinch of asofoetida
1/2 lemon
freshly crushed black pepper
salt to taste
2 tbsp coriander to garnish
1/4 tsp turmeric powder
Method
In a pressure cook heat the ghee.
Add the cracked wheat and stir for 4-5 min on medium flame, until it changes color to pinkish brown.
Add a pinch of salt and water.
Pressure cook that for 4 whistles on medium flame.
In a broad pan, put oil to heat.
When it heats, add asofoetida and cumin seeds(crushed in your palm)
Wait for it to become golden brown, and add turmeric.
Add the cauliflower and cook for 5 min. stirring in between.
Add cabbage and salt and cook for further 7 min . stirring in between.
Add peas and cook for 4 min.
Remove from flame.
Remove the cooked cracked wheat from the cooker.
In a plate, put the warm cracked wheat at the bottom, top it with vegetables.
Garnish with nice dose of lemon, black pepper and coriander.
Serve hot.
Tips
A lot of variation of vegetables is possible, such as carrots, spinach, but I prefer to have the above combination.
Cracked wheat can be alternated with bulgur wheat too, which will require less cooking time, as bulgur wheat is precooked. You may want to cook it to 2 whistles for bulgur wheat.
When you cook the cracked wheat and vegetables separately, you have the right texture for both of them, without overcooking either of them. And for this recipe, this is a crucial aspect.
Vegan Variation: Replace the ghee with oil and roast the cracked wheat.
Instinct Factor
Roasting of the cracked wheat to your desire, and enjoying the aroma of cracked wheat in ghee.
Feel Factor
When properly cooked, it has the perfect fluffy texture of cracked wheat, topped with the lemon yellow color of vegetables and green peas, with lots of lemon and black pepper. Inviting and fulfilling as well as extremely nutritious recipe for sure!
The texture of green lentil dosa, is similar to the salted crepes known in the western world. A combination of split skinned green and yellow lentils with green chillies, lucknowi mithi fennel seeds and coriander creates an inviting and refreshing flavor on a crispy crepe. Traditionally dosas are rice and black lentil based and requires fermentation time. This recipe comes from Rajasthan, where it is known as Dal Childa and is often considered as a healthy breakfast option. It does not need fermentation time, has a lot more fibre and is good protein booster. When served with a yogurt accompaniment, it aids the lentils to become protein. They are easy to make as they don’t stick to the pan and so can be easily lifted and cooked. The texture and taste of this dosa or childa may remind you of Adai, a southern indian delicacy.
This can be a great dinner option too, as it is light, fulfilling to taste, easy to make and fennel seeds and coriander add a refreshing taste that gives it a unique flavor.
Recipe Makes 12-15 Dosa Crepes
Cooking Time: 20 min
Preparation Time: 5 min
Soaking TIme : 2 hours
Ingredients
1 cup split green lentils(skinned and split moong dal)
1 cup yellow split lentils(yellow moong dal)
4-5 green chillies
2 tbsp chopped coriander
1/2 tsp fennel seeds (lucknowi mithi saunf)
Salt to taste
Pinch of asofoetida
Oil to grease.
Method
Mix both the lentils in a pan, and wash them thrice in plenty of water, draining water everytime.
Add 4 cups of water and soak for 2-3 hours.
Remove half of the remaining water from the soaked lentils.
In a mixer/food processor, grind the lentil along with the balance water for about 4-5 min.
Add chopped chillies and grind for further 2 min.
Remove the lentil mix from the food processor into a bowl.
Add salt, asofoetida, chopped coriander and fennel seeds and mix thoroughly.
Put a thin round pan/griddle to heat on medium high flame.
Grease the pan with dots of oil
Take 1/3 rd cup of lentil mix and pour it in the center.
Use a crepe tool or use a hollow spoon with round base and spread it evenly into 7-8 inch circle.
Make sure that there are no lumps in the center.
Dot with oil on the edges of the crepe dosa and also a few dots on the top.
Cook on a medium flame and wait for the edges to turn golden brown.
Using a spatula, release the crepe from the sides first.
Then flip it over and cook on the other side till golden brown spots appear.
Roll the crepe and serve with green chutney or plain yogurt or pickle.
Tips
The pan should be well heated in order to have a nice uniform brown color.
The consistency of lentil mix paste, if found too thick, can be diluted with some extra water.
If you prefer crepes with a very soft texture, add 1 tsp gram flour and 1 tbsp yogurt after the grinding of the lentils.
Instinct Factor
Watch for the browning of the edges of the dosa to know that it is done. And start releasing if from the edges and then go to the center to lift off.
Feel Factor
When combined with green chutney or pickle, it is possible to consume multiples of these at a time, as they are thin and light and somehow the guilt of calories is overshadowed by the fact that this is a good protein booster that you are consuming. Also it is closest to satisfying the craving for a Dosa, that can be made fresh easily and quickly, at your convenience.
A great start to the new year or a new day lies in having your tea/coffee made in the right manner. This ginger based Chai (Tea) has made our house famous and a go to destination for a “tea break” by friends on their way towards a long journey. Often guests coming from far feel quickly energized after being presented with this ginger spiced tea. Usage of ginger on a regular basis has been proven to be helpful for digestion as well as keeping you warm in colder climates.
Sharing this reminds me of certain friends, who give us the responsibility of making the Chai tea in their house, as they just find that more appetizing! This Chai tea is what I got addicted to after getting married and is one thing I find it most difficult to live without, when I have to avoid root vegetables on certain days. At such times I alternate it with freshly grounded cardamom. I have observed over the years that the tea flavor changes even if the proportion remains the same, when I do not use the same brand of milk or tea leaves. So, keeping the ingredients consistent will result in recreating the same flavor at all times.
Taking time to enjoy each sip of tea slows you down and provides a calm start to an otherwise hectic day. This is how I prefer to enjoy tea! So for all the friends, neighbors, and readers, I hope this tea is something that brings conversation, liveliness, and friendship into your home. Here is our way of making fresh ginger tea!
Recipe : 2 cups ( 3/4 filled)
Cooking time : 10 min
Ingredients
1 1/2 cup 1 percent milk
1 1/2 cup water
2 tsp Brooke Bond Red label Tea Leaves
2 1/2 tbsp sugar
If using American ginger – 1 1/2 cubic inch ginger finely crushed. If using Organic Ginger or Indian Ginger 3/4 cubic inch ginger finely crushed. Try not to use a grater for ginger as it will not release the same flavor. Best way is to mash it in a small mortar pestle.
Method:
In a deep a saucepan heat milk ,water, sugar together on a medium flame.
Wait for the milk/water/sugar to boil.
Add the crushed ginger.
Add tea leaves
Boil on a medium flame for about 9-10 minutes till the color of the tea is equivalent to a a caramel color.
Remove from flame, and using a tea strainer, strain the tea and serve hot.
Tips
When buying ginger, look for a ginger that is not wet, as wet ginger spoils the taste.
If you like a more stronger tea, add 1/2 tsp more of tea leaves.
If you put the ginger before the milk/water boils, there are chances that milk will curdle.
Jain Variation : Combination of cardamom and saunth powder (dried ginger powder) creates another interesting flavour of tea. I prefer using, 1 tsp of freshly grounded cardamom and 1/4 tsp saunth powder, in place of freshly ground ginger.
Instinct factor
Color of tea – to your liking.
Feel factor
Ready to face the demands of the day, as you have had a great kickstart to the day from ginger spice!!
One would ponder what the connection is of a Violin with Upma, a southern Indian traditional breakfast, mostly made from Semolina. Maybe nothing, maybe everything… I did not grow up in southern India, but if I were to picture a southern household in my mind, it would be the early morning sounds of the carnatic vocals, sweet sound of violin music and the aroma of the roasting of upma rava, all blending together.
My personal connection is that my daughter is a violinist, and she does not like upma, but it happens to be one of my favorite breakfast meals. So in order to appease her, I thought if I make violin-shaped upmas, she might warm up to the idea of eating them, and I would bring the cultural element to the food too! Violins, as we see in the western world today, has evolved from traditional string instruments in India, per Kala Ramnath an accomplished violinist. Though the technique of playing an Indian violin and Western Violin is different and a concert of the these two different styles of violins being played together would be amazing to hear!
I decided to experiment a bit and try cucumber ranch dressing with the upma, instead of the plain yogurt and liked the combination. It might just become a new appetizer dish! The traditional shape is a round shape, which has also been shown in the pic and the traditional color is white. The red/brown color is from the roasting of rava and tomatoes to give it a violin look. When my daughter saw the upma violins and commented “Oh Mom, thats so cute!!”, it made me smile!
Recipe : 3 people or approx 16 violin shapes
Cooking time : 10 min
Preparation time: 7 min
Ingredients by Volume
2 tbsp ghee (clarified butter)
1/2 tsp mustard seeds
1 tsp urad dal(black lentil unskinned)
1 cup rava( semolina)
6-8 pieces of broken cashews
4 curry leaves
1 1/2 green chillies, finely chopped
1tbsp yogurt
2 small tomatoes
2 cups water
salt to taste ( 3/4 tbsp salt approx.)
sugar 1 tbsp (optional)
1/2 onion finely diced( optional)
violin cookie cutter
Method
Heat the ghee in a broad pan on a medium flame.
Add mustard seeds, wait for them to crackle.
Add green chillies.
Add crushed curry leaves.
Add urad dal and saute till golden brown.
Add semolina rava, mix it and stir till light pink in color.
Add salt and optional sugar and diced tomatoes and stir for couple of minutes.
Add 2 cups of water
Mix the water into rava, and let it cook, stirring in between.
When the mixtures starts to thicken and leaves the edges, it is done.
Making it in round shape – Use a small container, fill it with the cooked upma, set it for a minute, invert it and release it on a plate. If it sticks, grease the container with melted ghee.
Making a violin shape – Wait for it to cool for five minutes. Then spread it into a round flat shape like a pizza base, which is about a 1/3″ thick. Using Violin shaped cookie cutter, make violin cutouts, gently releasing the upma from the violins. Repeat the process, till the mix is consumed.
Serve it with plain yogurt, coconut chutney or cucumber ranch.
Tips
Using a thick bottom pan, would help roast rava better, without it burning. Releasing from the moulds needs some skill, but if it breaks, you can easily fix it too as it is soft enough to shape well.
If planning to serve as an appetizers, the violins shapes can be cut and made ready before hand, heated up in a microwave and topped with dressing at the time of serving.
Instinct Factor
Pink color of rava, to your liking. If it becomes dark brown, you are burning it, and watch closely as it can change color fast.
Feel Factor
When eating with a cucumber ranch, the rava upma combines well with the sour yogurt based dip and its mild ranch flavor, that can be easily be served as an appetizer/starter. The tomato skins gave it a nice wood grain look, that is found on the violins.
A yogurt accompaniment gives you the satisfaction of having a comfort meal in a tomato flavor. Roasted cashews, curry leaves and crunchiness of black lentils create an interesting contrast to the creamy texture of semolina.
Sabudana or better known as Tapioca Pearls, is an integral part of meals on holy fasting days in India, as it is considered to be one of the purest form of starch. In the western world, we often see this as a part of pudding, or bubble tea, but in Maharashtra, India, this is a staple breakfast item. Often it has potatoes added to the item, but I decided to exclude them, as it is already loaded with starch, and also follow my Jainism belief of avoiding root vegetables. Not having potatoes, also makes it faster to prepare!
Often people admire this dish, but are wary of cooking it, as it has a reputation of becoming sticky. The trick of getting it right and feeling every individual pearl as you savor this dish, lies in the soaking and not cooking! The flavor of green chillies and crushed peanuts, keeps it light and it is a fulfilling breakfast dish and a favorite in my family. It is so easy to cook, you probably would not mind cooking it, even if you have an early morning flight to catch!
Recipe : 3 people
Cooking time: 15 min
Preparation time: 7 min
Soaking time : Overnight or 8/10 hours
Ingredients
I cup Tapioca Pearls or Sabudana
3/4 cup of crushed roated peanut powder
1 tbsp oil
2 small green chillies, finely chopped
1/4 tsp cumin seeds
Pinch of Asofoetida
4-5 curry leaves
Few drops of lemon
Coriander leaves to garnish
Method
Washing/Soaking
Take the broadest pan you have
Put the Tapioca pearls in to wash.
Fill the pan with water and very gently rinse the seeds.
Remove the dirty water. Repeat this process thrice.
The fourth time , fill so that the water level appears to be a thinly coated layer atop the Sabudana.
Cover it with a lid and let it soak for 8/10 hours.
Cooking
Add the roasted crushed peanuts to the soaked sabudana and mix it thoroughly with gentle hands.
Heat the oil in a broad pan over a medium high flame.
Crush the cumin seeds in your palm and add to oil
Wait for it to become golden brown.
Add finely chopped green chillies and stir
Add curry leaves (gently crushed) to the oil.
Add a pinch of asofoetida
Add the sabudana/peanut mix to the oil and gently stir for a minute.
Add salt to taste and stir for another minute.
Sprinkle few drop of water on the top.
Cover with a lid and put on slow medium flame to cook for 1o minutes, gently stirring after 5-7 minutes.
Squeeze a few lemon drops, stir , cover and cook for 2- 3 minutes.
Switch off the flame, and let it rest for 5-7 minutes.
Garnish it coriander and serve with yogurt or savor it alone.
Tips
Using a thick bottom vessel for cooking Tapioca will not let it stick at the base.
Instinct factor
Gauging the water level for soaking of Sabudana.
Feel factor
There is always a feeling of accomplishment,when you have each and every Tapioca Pearl well cooked, soft, and remaining as an individual pearl. The crushed peanut flavor with spices is simply yum and I prefer to eat this with plain yogurt. This dish feels like a fusion of Indian/Thai Cuisine.
