Stuffed whole tomatoes

This was something that I was meant to post before the holidays started,I missed doing so for some reason ! It was the last day of school before the Christmas break...after exams,a day to relax with friends and exchange fun stories with the teachers...so naturally I was asked if I could make 'something extra special' to add to the happiness the day would bring,to be packed into my child's lunch box...while I willingly agreed ,caught up in the excitement of impending holidays... a few moments later,I went quite blank in my head as to what that something 'extra special' could be....after foraging around for what ingredients I had to work with,it was with a bit of nervousness that I set out to make this dish !
My original idea of corn rice, spinach and curd...gave way to penne with mushroom ,stuffed whole tomatoes and curd (yogurt)...the last one is not really negotiable ;) The thought process was simple...to go with what my child loves best...tomatoes had to feature in that menu in a big way...yet I wanted to keep it light but bursting with flavour and freshness....once back home from school I was rewarded with a big smile and hugs about how 'awesome' the lunch was !!! So,with you,I share the recipe of a dish that was created on a cold December morning...straight from a mother's heart to her child's tummy !!!!!!

Stuffed whole tomatoes with corn ,mint and olives

Recipe for stuffed tomatoes
Firm red tomatoes-6
Cooked corn kernels-1 1/2 cup fulls
Mint leaves- 10 whole
Green Olives-1/2 C (pitted and sliced)
Small onions-10 ,sliced
chilli flakes ,salt
EVOO-Extra virgin olive oil
Method
Slice a thin bit off the bottom of the tomatoes,to enable them to stand upright on the baking dish.
Slice the top off and scoop out the pulp and seeds.
In a pan add 1 tsp of oil and saute' the onions lightly with salt and chilli flakes
When the onions are soft,turn off the flame and add in the corn and the olives and mix well
Check seasoning and add the mint leaves.
Put spoonfulls of this mixture into the cavity of the tomatoes,fill to the brim
Add 1/4 tsp of EVOO into each tomato
Close with the top part of the tomato,you may secure it with a toothpick if you wish !
Drizzle them again very lightly with olive oil
Bake at 200 degrees C for 30 mts until tomatoes shrink slightly and the flavours are well combined.
Pack,when hot in a steel lunch box with a spoon and a smile !

Baked and bursting with flavour

It really is so simple but tastes like a lot of effort,do try and post your comments...I'm eager to know what you thought of it !School starts again tomorrow !!!! Happy New Year :))

Coconut rice

When one thinks of swaying coconut palms ,tender coconut water...the mind immediately conjures up images of lying on the beach in a hammock...coconuts are associated with warm tropical weather...a fresh taste which goes well with both sweet and spicy ! People living in Asia tend to take the coconut and it's health benefits very lightly...now we hear the amazing benefits of 'virgin coconut oil'...something which has been made in all our homes when we were children !!!
"Improves Heart Health by providing healthy short chain and medium chain fatty acids (MCFA) that are essential to good health.  Close to 98% of all fatty acids consumed are composed of long-chain fatty acids (LCFA), which are very different from MCFA that have no negative effect on cholesterol ratios and help to lower the risk of atherosclerosis and protect against heart disease.  Studies have shown that populations in Polynesia and Sri Lanka, where coconuts are a dietary staple, do not suffer from high serum cholesterol or heart disease.  Unlike other fats, the unique properties of coconut also contain a large amount of lauric acid, which is the predominant fatty acid found in mother's milk".-www.coconutresearchcentre.org
 ...'the plant life contains no cholesterol " which will endanger the heart...most of us are unaware of this....our coconut rice,coconut burfi ,coconut chutney,does not affect heart health...the coconut milk that is boiled until the oil separates,however is not good as molecular changes happen when heating for so long at a high temperature !
In addition, coconut contains No Trans-Fats, is Gluten-Free, Non-Toxic, Hypoallergenic, and also contains Antibacterial, Antiviral, Anti fungal, and Anti-parasitic healing properties.  Coconut helps to aid and support overall Immune System functions.
So,please do include it in your diet ,it makes for great dietary fibre with a low glycemic index !

Coconut Rice

Coconut rice is a mildly flavoured light rice with subtle flavours and it makes for a good lunch box option.It is delicious accompanied by Avial or a poosanikkai (pumpkin) morrkozhambhu(buttermilk gravy)...ideal for a satisfying lunch !

Recipe 

Freshly grated coconut-2 C

Rice- 1 1/2 C

Dried red chillies/Green chillies-4

Mustard seeds,curry leaves,channa dhal (fried Bengal gram) for tempering

Onions-small-10-chopped fine 

Oil , salt

Method

Cook the rice...set aside to cool

In a pan add a little oil,add the mustard seeds,when they splutter,add the curry leaves and channa dhal and cook until slightly golden

Add the chillies and onions and saute

Take off the fire

Add the cooled rice to the pan 

Add the coconut and salt and toss together gently...this retains the coconut flavour and prevents the rice getting clumpy

Put back on very low heat and gently warm through...serve immediately or store in a thermal heat trapping container to keep warm . 

Stuffed Ladyfinger/Okra

Vendaikkai...Bhindi....Ladyfinger...Okra....many names for a quiet unassuming tiny green vegetable !
 A huge favourite in all Indian homes...easy to clean and delicious when cooked well....the succulent Lady's finger !!!! In other countries in the west,other than the chefs,many people hesitate to cook this nutritious vegetable because of the sliminess associated with it...but Indians have truly mastered the way of cooking the okra...in curries ,in masalas ,deep fried for a snack,this is definitely a veggie most Indians turn to while planning an Indian meal...it goes beautifully with heavy masalas but is also delicious cooked in a simple poriyal(cooked mildly with delicate spices )...this recipe is for a stuffed Ladyfinger,super easy to make and again suitable for a simple home lunch or as an accompaniment at a buffet table,this is slow cooked for about 30mts...as minimal oil is added and it needs to be taken off the fire when it's soft but still has a bit of bite to it !.... I always remember our family physician who insisted that paruppu with vendaikkai (dhal with okra) was immediate brain food... and going by how highly intelligent we all are...I reckon he was right !!! ;))
Another piece of info...kids tend to eat more of the veggie when cooked whole...ssshhh...our secret ! 
Stuffed Ladyfinger
Tender ladyfinger-20
Chilli powder-1 tsp
Turmeric powder-1/2 tsp
Salt
Veg oil-2 Tbsp
Coriander powder-2 tsp
Cumin powder- 2 tsp  
Method
Cut both ends off the ladyfingers .
Make a slit in the middle,not too deep and wide enough to stuff the masala
Mix all the powders with the oil ,into a dish and taste...it has to be a bit salty and spicier than usual...adjust seasoning if necessary.
Using a small spoon...fill the slits with the masala,the remaining masala can be smeared on the top.
Set aside
Put a pan on the hob,place the veg inside side by side and turn on the flame to a low simmer
Once the veg starts searing,keep turning it gently...close with a lid and let cook very slowly,open after 5 mts to gently turn....the oil in the masala is enough,there is no need for any oil to be added further.  
Continue cooking until soft,if the masala catches to the pan ,add a tbsp of water...
Finish with a few tiny drops of lime juice!

  
100g of Ladyfinger contains only 30 calories...high in Vitamins C,A,K,E and B complex,high in dietary fibre and iron,manganese,magnesium,zinc and calcium! It provides numerous benefits like glowing skin,protection foe bones and teeth,guards against lung and colon cancer,cavities in the teeth and reduces cholesterol...provided it's not deep fried !The high amount of folate makes it ideal food for foetus development during pregnancy and also builds the immune system ! Such a tiny thing packs quite a punch !!!!

Cutlets

Cutlets....the little nuggets of deliciousness loved by both young and old ! The one thing I fail to understand is why do people feel the need to deep fry cutlets ???!!!...you can still get a colour on the exterior by crisping them on a flat pan with minimal oil,since all the ingredients are anyway pre cooked...why the need for all that excess oil ?!! There are few things worse than an oily cutlet...it's so much nicer to relish the flavours of all the yummy ingredients than to mar it with the overpowering residue of fat in the form of oil/butter !!!
Cutlets are a mother's magic tool for tucking away nutrients which their fussy kids may otherwise not eat...it's delicious in a lunch box,makes for an elegant tea time snack and is that easy extra dish to add to a party menu...made with veggies or egg or any other non veggie option,it's quick,healthy and delicious !!!
Cutlets
Ingredients    
Carrots-350 g                                                         
Beans -1/4 kg                                                              
Onions-2 finely chopped                     
Green chillies-3 deseeded anf chopped fine
Potatoes-2 
Ginger/garlic paste-1 tbsp (optional)
Coriander leaves-1/2 c very finely chopped
Tomatoes-5 ,deseeded and finely chopped
Turmeric powder-1/4 tsp
Chilli powder...salt to taste
Oil
Dried wholemeal breadcrumbs for dredging
Method
Pressure cook the carrots,beans and potatoes with a little water until well cooked...set aside
While that's cooling,heat a little oil in a pan and saute the onions,when soft add the tomatoes and green chillies and saute.
Add the ginger garlic paste at this point and the turmeric powder,chili powder. and salt.
Cook well until flavours blend,add a dash of water to help it too cook well without burning.Set aside.
Now mash together the carrots,beans and potatoes.
Add the onion mixture to the cooked veggies and add the chopped coriander leaves and mix well.Taste at this point,to adjust seasoning.
Form into balls and flatten slightly.
Dredge with the breadcrumbs lightly or can also use a slight dusting of whole meal flour
Add a little oil on a tava/griddle or pan on low heat and cook on both sides until golden.
Can serve with a mint yoghurt raitha ! :)

NOTE : For those preferring non veggie options...3/4kg of cooked ,shredded chicken can be added or 1/2 kg of steamed ,flaked fish...use this instead of the carrots and beans !

Green gram dhal

Dhals /Lentils/Mung beans....world over they are known by many names...in our Indian kitchen,they are very widely used and every community has their own version of it...I believe an entire cookbook can be written on Indian dhals alone ! from the kollu paruppu ,pachai payir parruppu,the tomato paapu ,the dal makhani ,tadka dal...just to name a few the list is quite long...loaded with protiens and no trans fat or saturated fat these dhals form a nutritious part of our daily diet ! They are very versatile in the way that they can be cooked...sprouting them,adds to the nutrition content...they can also be roasted to eat as a snack or boiled with spices and made into a puree to be eaten with rice or roti !
Green gram dhal also known as pachai payuru paruppu or moong dhal is a very essential part of our diet !
A study published in 2008 in the "Journal of Agriculture and food chemistry" talks about mung beans lowering blood glucose, triglycerides and cholesterol and improve glucose tolerance...1 cup of cooked green gram contains 537mg of potassium,2.83mgs of iron and it has insoluble and water soluble fibre....I'd say that's plenty reasons to eat it more often and for me it's comfort food... a warm bowl of pachai payyir paruppu with rice and a crunchy vegetable poriyal to go with it...yum yum !!!

Pachhai payyir paruppu/Green gram dhal
Ingredients
Green gram dhal -1 1/2 cups
Small onions-10
Whole cumin-1 tsp
Green chillies-deseeded-2
Coriander leaves-tied in a bunch with some string-a few sprigs
Turmeric powder-1/2 tsp
Ginger- a tiny piece 
salt
Method
Wash the green gram
In a pressure cooker,add the green gram with 2 1/2 cups water
Add the onions,cumin,green chilli,ginger and the coriander leaves
Cook for about 4 whistles on the pressure cooker...take off the fire and let cool slightly until you can lift the lid.
Once the lid is removed,remove the coriander leaves and ginger,add salt.
Transfer to a clay/mud pot...you can use any vessel of choice
Using a wooden masher,stir vigorously until the green gram is beat into a puree with the onions,cumin and green chilli...taste at this stage
If ,it's too lumpy add a little warm water and beat again...check seasoning
Serve warm with rice...some do prefer it with roti...it's also quite nice with crusty bread...add a squeeze of lime if eating it with bread !!! ;))
This protein unlike other pulses is free of flatulence causing agents making it a perfect food for convalescents and for babies...It is especially rich in amino acids...also has calcium,phosphorous,magnesium,potassium and other B vitamins and cooking does not affect the protein profile of this seed !

Simple corn pulao

Corn ! An ingredient that looks like sunshine, tastes of goodness and adds that bit of sparkle to whatever it's put into...there are very few people I know,who have a distaste for corn and thank goodness for that because I love cooking with it and many a time has been my go to ingredient to make a simple veggie meal that extra bit special...and it's the colour of a LEMON  ;)) !!!
Now,this particular rice is very simple but full of flavour,it tastes good made with either brown rice or basmati ! It's a great lunch box dish...goes very well with a mildly spiced raitha or can be eaten on it's own and the flavours are so simple that you can add any other veg with it like peas,bell peppers,mushroom,broccoli...just gets healthier and healthier doesn't it...very quick,so perfect for rushed mornings too !
Ingredients
Rice-1 cup-brown//white -cooked and cooled
Corn-2 cups boiled corn or green giant sweet corn niblets-whatever you prefer
Small onions-1/2 cup peeled
Green chillies-3 slit and deseeded
Ginger-a tiny piece
Curry leaves-a sprig
Bay leaf-1
Cardamom whole-2
Oil-2 tbsps
Method:
Keep the cooked rice aside to cool
In a deep pan ,add oil and when hot,add the bay leaf,cardamom and ginger.
Once the aromas arise,add the onions and the curry leaves-when sauteed together these flavours go so well.
Saute well until softened,then add salt and the green chillies,saute until onions are a bit golden
Now add the corn kernels and saute well,check seasoning.
Saute till the flavours blend together,take off the flame .
Mix in the cooked ,cooled rice,gently with wide prongs or forks,so as to not break the rice grains...check seasoning and adjust if necessary !
Now,at this point,to heat it together you can either microwave for 2 mts or put it in a steamer for about 10mts before putting it in a hot case or a lunch box...if u must heat it on the gas,i suggest you place it on a tava and do so,as you don't want the rice kernels to stick to the pan as there is minimal oil ! 

The kind of rice you choose entirely depends on your dietary preferences...if you like a bit of texture and prefer carbs with a lower glycemic index,then you should try this recipe with the brown rice...you can also add a bit of toasted slivered almonds for crunch !

If like many homes,white rice is the general preference,that's an option too...it's a simple dish that can be happily added on to any menu whether simple or elaborate,the clean fresh flavours of this dish are so good because it can be accompanied by a cool raitha or can even stand up to a spicy gravy or masala side dish.
I think every menu should consist of one such simple a dish that is palatable to people of all ages !