Rocky road for moms

Say the word 'treat' and the next word to follow will be, 'children' !!! Sweets ,chocolates ,cotton candy,lollipops are all bites of yummy happiness that are associated with children. So when I was asked to write an article for mothers...it set me thinking,while we certainly aren't overly enamoured of candy,we do indeed love the occasional sweet treat.In my book sweet indulgence/decadence= chocolate !!! At the same time ,it had to be more than just an indulgence,it had to satisfy on the nutrition aspect as well ! So,dark chocolate,it was,loaded with antioxidants,this is something you are advised to eat a bit of  every day.

Cranberries along with walnuts and almonds are glorified as having various health benefits..so why not have them come together in a delicious and healthy mommy snack ?!!?!
After all...Moms need rocky road too !!!!! Now, there was a combination that would work,so after eliminating ,the marshmallows,the m&ms and the golden syrup...I set to task making this grown up version of rocky road with digestive biscuits,cranberries,nuts and honey ...I'm pleased to tell you that it passed the test with rave reviews from both mommies and kiddies alike ! It's not as chunky as a regular rocky road but these thin squares are just perfect !

Rocky road for momsdigestive Biscuits-180g powdered
Dark chocolate-200g (you could use bournville or  milk chocolate if you prefer)
Cranberries or raisins-1/4C Almonds-25 g-chopped 
Walnuts-25g-chopped
Soft unsalted butter-2 Tbsps
 Honey-1/4C
Method
Grease a medium sized square dish and set aside.
Over a pan of boiling water place a big bowl,with the chocolate,honey and butter,the heat of the boiling water will melt the chocolate and butter..swirl it gently and do not stir often.
Once it has melted to a yummy liquid chocolate goo...set it aside. 
Once it has cooled slightly,add in the powdered biscuits,cranberries and nuts and mix in thoroughly.
Dollop it into the greased dish and flatten down well with the back of the spoon.
Refrigerate for an hour or two
Once it's firm,cut into squares or rectangles ,to serve.
This being such a versatile recipe ,it's easy to play around with it depending on what kind of flavours you like with chocolate,you can make it as healthy or as plain as you like it...takes very little time but the results are unbeatable :)

Ezhantha vadai

It wasn't until much later in life,as an adult,that I knew the English name for the ezhantha palam.The Indian jujube as it is also known is a huge favourite in rural India. For me the ezhantha palam will always remind me of the ezhantha vadai,that was and still has my brother and cousins drooling. This is one treat that always evokes many memories of fun times at school,the pranks,the teasing,the laughter,the spicy/sweet/tangy taste of the ezhantha vadai in your mouth,that leaves you craving for more !!!

Ezhantha palam

This small red fruit is dried in the sun,then sometimes the seeds are removed,not always ! I so prefer the seeds removed,that way you can eat it faster ;)) Once it's dried,it is pounded together with tamarind,jaggery and red chillies..(drool drool and more drool).. and then it's left to dry some more ! In the school canteens,little sachets of the same blend used to be available in a semi liquid form...the number of plastic sachets with teeth marks on them were too many to count but ...oh my god!!!... they were so good !!!

 As I'm writing this I can so visualise the affectionate but not to be messed with grandmothers,who were very particular about the quality of the fruit and very precise about the process of making the ezhantha vadais. Until this day it is my grandmother and her siblings,who continue to think of us and send us these nuggets of salivating deliciousness,without fail,every year, during the ezhantha palam season and make us feel like greedy little children,all over again !

Ezhantha vadai

I can only imagine what it must have been like at a different moment in time,back then when things were far less complex,the women of the home busy during the summer months,in the tasks of pickling and preserving...the conversations they would have had out in the field beneath swaying coconut trees,the satisfaction they must've derived at being masters of their craft,the pride they felt at running a home,knowing fully well that no man could do these tasks so well and with so much ease...the knowledge of elevating the 'job' of a homemaker to an art form! I am proud to have grown up around such strong women and acknowledge the fact that the woman I am today has a lot to do with that kind of powerful examples of womankind...they did more than just make ezhantha vadais !!!

Terra earth food

It's heartening to see 'food consciousness' growing in leaps and bounds around us.Foods that are parents and grandparents ate every day have almost disappeared from our diet today ! Thankfully there are initiatives taken,like the one by Terra earthfood,to bring back to our table almost forgotten grains and flavours.

Thanks to the bazaar organised by Ranjana Singhal,at 'On the Go',at race course,I got to know the delicious ,healthy snacks made by Terra with an emphasis placed on quality and the use of organic grains ! The red rice murrukkus, the ragi ribbon pakodas and the thattais are yummy as ,I am told are the cookies and sweets too. I was rather fascinated by the 'apricot mysore pak' too !

These snacks are available at Coimbatore,at Orga foods on Race Course,they are made in Chennai and the enterprise is managed by Meera Maran...for further enquires,please contact meeramaran@terrafoods.co or at 0091-99406 38391,the packets are between 150g and 200g weight and cost between Rs.45-Rs.200 depending on the item.

They seem to have products for various diet specifications,I don't know about you but I for one am very glad that someone has taken this step towards introducing wholesome snacks,at an affordable rate,much needed I think in the era of packaged snacks full of preservatives like chips,kurkure,fryums etc
I truly think we need to wake up and introduce ourselves and the next generation to choosing healthier eating habits...that's the only way, no matter how old we are,age will only be a number ;))

The range of snacks from brown rice mullu murrukku,ragi ribbon pakoda,red rice ribbon pakoda and many more...

Apricot mysore pak

Orange cookies

moong dhal laddu

Ragi ladoo

Beet,bread and mint snack

Snacky food is a favourite with most people ,especially children...they go down far more quickly than regular meals do ! While it is a hard task to get them to not snack especially when they are in the age group of 10-18,what we can do is offer them healthier snacking options !

This recipe came about 1 evening when I had 6 hungry teens in my home after school...it had been a long day and I did not find the time to venture out to pick up any other ingredients with which I could've made some of their favourites ! However i wasn't going to let that deter me from whipping up a tasty snack ! Beetroots were a plenty in my home and my family love the flavours of beets,lemon and mint.You should've seen the curious glances and the questioning 'what is this ,aunty?' looks....they took one hesitant bite..they are all far too polite,to refuse anything outright and whadya know ,the platter was empty in minutes...nothing could've made me happier,especially hearing the accompanying sounds saying,"mmm" '"yummy", "oh yum"...so do try,you won't be sorry !Honestly it's occasions like this which motivate me to keep experimenting and sharing with you all !

 Recipe for Beet,bread and mint snack-serves 6
Ingredients
Beetroot-2 steamed with the skin on
Pizza bases-2 (you could even top this on toasted bread,roasted potato slices,on some mozzarella discs ...)
Mint leaves- a small hand full
Olive oil-5 tbsp (EVOO)
Salt ,pepper to taste
juice of half a lemon
 Garlic-1 clove

Method
Brush the pizza bases with a bit of olive oil and bake in a hot oven,until golden,set aside.
Now peel and chop the beetroot and add to the blender with the garlic,salt,pepper and lemon juice
Blend well and you will get a grainy puree'
Add the olive oil and blend again...it will turn smooth and silky
Check and adjust seasoning.
Now cut up the pizza bases into triangular wedges
Top with a spoonfull of beetroot puree' and garnish with a fresh mint leaf
Serve with some lemon wedges.

The colours look absolutely mouth watering :)))
 

Keerai (spinach) Vadai

A lot of parents today are faced with the unfamiliar task of having to cut down the calorie intake of their young child...the reasons being many...the staggering variety of eats from all over the world, available at your neighbourhood store,which was never so easily accessible before...the awareness of children,today,who at a very young age know what flavour of cupcake they want and where to get it from...and the exposure to a huge array of flavours,that in turn make ,eating simple food,a rather herculean task !

This simple recipe which can be served at lunch or as a snack is very tasty and is eaten without a grumble...the fact that ,in my home,they have to eat it,grumble or not ,is a different matter altogether !!!! That's what we were taught as children and I pass the very same lesson on ,to my own...and have been quite successful,thankfully !In our Indian homes, in the South,it's not uncommon to find families relishing these vadais with a hot cup of tea :))

My friend,asked if I could suggest a few easy options for healthy after school snacks,that required no cheese,butter,sugar...keeping in mind the calorie count.As harsh as that may seem,for a child...it's wise to do so,especially when they are at the age of 9 /10 years old, because that paves the way for healthy eating habits from then on ! Popcorn (not the packaged kind), tempered puffed rice , roasted nuts...I taught ,along with my kids,myself as well, to relish dried fruits like figs,raisins and dates...boiled /roasted corn on the cob,boiled peanuts,banana and yoghurt smoothie,whole grain crackers with a hung curd topping,sprouts made tangy with lime and chilli...all yummy options which don't leave you feeling deprived.

These are suggestions only for the concerned parent who need to help their child with attaining an overall wellness...children who are otherwise of normal health should eat everything in moderation but in my opinion still be aware of the quality of food that they fill their stomachs with ! That I think is the only way to prevent the diseases that suddenly seem to have become common around us,today !Also I believe that if we eat healthy ,by example,the kids are bound to do so too...so...no need to obsess about it but if we can take the healthier alternative,why not ?!!!

Purple spinach leaves

These fresh purple spinach leaves seemed to be calling out to the 'mom' in me to cook up something wholesome and appealing..."keerai vadai" is one option to use up a whole lot of spinach (keerai) and is also far more interesting than a simple keerai poriyal(stir fry),which might not be eaten in the same quantity !!! 

Crispy hot keerai vadais

These vadais are a great low carb option and very nutritious with the addition of channa dhal (bengal gram)and they aren't deep fried !
Recipe
Ingredients
Spinach-300g( washed and chopped)
Onions-2(finely chopped)
Green chillies-2 finely chopped
Ginger and garlic paste-1 Tbsp (optional)
Bengal gram/Channa dhal( kadalai paruppu)-3/4 C -washed and soaked in warm water for an hour and a half
Fried bengal gram (pottu kadalai)-a small hand full
Oil,salt to taste
asafoetida-a pinch
Method
Add a little oil in a pan,add the asafoetida
Saute' the chopped onions,until soft
Add the chillies, spinach leaves,salt and the ginger and garlic paste.
This ensures that the g&g paste won't catch and burn
When the spinach wilts slightly,stir and take off heat
Press down and remove the excess water...this removes the lingering bitterness(and sadly some nutrients!!!)Check seasoning.
Blend the soaked  dhal with a bit of salt(after draining the water) to a coarse puree'
Mix it by hand into the spinach mixture,add the fried bengal gram,shape the mixture and flatten and set aside.
Heat about a spoon of oil on a hot tava or frying pan and cook the vadais on either side ,on a low flame ,until golden and done.
Serve hot.

Note:The flame needs to be kept on low to ensure even cooking ...also making it flat helps the vadais cook faster in less oil(to avoid deep frying),in this recipe you will find the spinach ratio is higher than that of the dhal...since we are cooking the spinach a bit...(it still retains it's colour as you can see),a light crisping on the tava will do !

 

Egg aapam

Hoppers as they are known in Sri lanka..... aapams make you visualise the cuisine of Kerala with 'ishtew'(stew) or chicken curry. Since many years now Aapam with coconut milk is the favoured Sunday breakfast for my parents in law and I'm very grateful that some of the aapam batter is set aside for me to make use of, later at my convenience.I am the only other one in the family who has a liking for the simple comforting meal of aapam and coconut milk...for the rest of them it has to be 'refined' a notch !!!

Egg aapam is commonly ,found at restaurants or made in homes...the bulls eye yolk sitting in the middle of a soft fluffy aapam with crisp edges is a filling treat !It never occurred to me to make it any other way until my meal at Nalas Aapakadai...I was quite amazed to see the way the aapams were filled with mince and other veggies without it being overpowering !

I guess that visual stayed firmly planted in my mind...I did not really plan on replicating it ,at home at any point in the near future...but one morning,as I was all set to make egg aapams for the children...it was a bit of a shock to open the refrigerator and find one lone egg (I'm usually a bit more organised than that!)...I'm so thankful for the 'eureka' moment,that I remembered the stuffed aapams at Nalas...so using the one egg and adding our favourite herbs and spices...this 'now family favourite' egg aapam came into existence in our home..I am happy to share the recipe with you.

Aapam in the aapakkal

Flavour filled egg aapam

Crispy...soft...yummy aapam

Recipe for aapam filling-serves 2

Egg-1

Small onions-5 chopped fine

Green chillies-2 chopped fine

Milk-1 Tbsp

Coriander leaves-1/2 C Chopped

oil,salt,pepper

Method

In a bowl,beat the egg,milk,salt and pepper.

Add the other ingredients and mix them into the frothy egg mixture.

Ladle the aapam batter into the aapakal and swirl it around.

Close the lid.

After 2 mts ,when it is just set,pour half of the egg mixture and spread it to the edges gently with a fork/spoon.

Close and let cook on a slow fire for a few minutes,until the egg is cooked.

Serve hot.

Usually this egg aapam needs no accompaniment,but some folks just need something... out of habit,so ,if that is the case, the simple coconut chutney works very well...if you are planning on making some aapam batter...do try this recipe,for your sunday morning treat and let me know if your family loves it as much as mine does...as always,I look forward to hearing from you ! Ta :))

Mint

Mint...just hearing the name refreshes you ! As summer is just around the corner I am definitely going to be adding a healthy dose of this wonderful herb,in a lot of my food...it's great in a salad,in a drink and pairs very well with robust flavours as well. Indian mint, Pudina ,as we call it, has been touted as a natural aid for digestion,many other stomach ailments and a breath freshner.

Mint of so many kinds are used all over the world.Peppermint ,spearmint and recently apple mint. In the olden days they were essentially used as room freshners,in Greece they were known as 'the herb of hospitality',people felt so welcome in a home where everything smelt so fresh and clean...students were made to wear it on their person as it was believed to have accelerated learning...today it is also used extensively in the field of aromatherapy...mint oils ,lotions ,soaps are scrubs are in constant demand,to keep the wearer 'minty fresh' all day long !!!

This is one flavour that finds itself in so many drinks ,from the sweet moroccon tea that is filled with mint leaves,the mint julep ,the mojito which are all palate cleansing and delicious.Creme de menthe is also used to make delicious cocktails like the grasshopper...recently I watched Nigella Lawson make a grasshopper pie and I'm eager to try making a modified version of it,as I'm not really a fan of minty desserts or mint chocolate :) !!! 

The patch of mint that brightens my kitchen garden !

This is one herb that requires very little maintenence,it's a runner ,takes on a large amount of sunshine and just enough water...known to grow wild (which is perfect for summer!),if you want to contain it,it can be grown in shallow troughs with medium depth...to pluck a handful of mint and bring it into the kitchen to add to a dish...oh ! What joy !!!!
You should get started on that mint patch or a small pot of mint now,you'll definitely thank me when summer is here...think mint sorbets (dessert exception), hammocks, long afternoon siestas and exciting fiction...the only way to get through summer,believe you me...at least until the holidays start...*wink* wink*

Akuri on toast

Some memories are imprinted in our mind for posterity. It's these memories of insignificant ,normal moments that make a lot of sense later, of how important these moments were ,when you reflect back on them as an adult or sometimes relive those very moments not with your parent but with your child !

Among one of those memories,is one,of me tasting Akuri on toast for the very first time :) It was at the Taj Coromandel Hotel at Madras,as it was referred to then...at breakfast with my mother,I must've been about 8 years old,I remember feeling all grown up ,reading the menu card,with the napkin unfolded on my lap...I was very intrigued by the name Akuri on toast,as I'd never heard of it before...my mother after explaining to me about what it was,encouraged me to try it... and boy,did I enjoy every mouth full !!! After that, breakfast at that coffee shop for many years was and could only be Akuri on toast...ha ha...nothing else even came close ! It never occurred to me to ask mum to make it ,for me ,at home...unlike kids today,who think we are capable of conjuring up anything that they desire,at home ,in our very own kitchen !!!!So Akuri at home it is,usually over the weekend...an eagerly awaited breakfast,to indulge in on a lazzzy Sunday morning !

This Parsi style scrambled egg dish is full of flavour and is perfect for a relaxed weekend breakfast with the family or with friends !

Recipe for Akuri on toast-serves 4

Eggs-4

Tomatoes-2 finely chopped

Onion-1 finely chopped

ginger garlic paste-1/2 tsp

coriander leaves-1 C-chopped fine

green chillies-2 finely chopped

milk-1/4 C

Olive oil

If you look at a traditional Akuri recipe,it will include turmeric and cumin...I however do not add turmeric to eggs anymore after I read an article about turmeric being an aid  to the growth of salmonella !!! I also felt that it did not really need the cumin and at times I skip the ginger and garlic as well...just to give you an option !Traditionally ghee is used for Akuri...I prefer to use olive oil.

Method

In a bowl,whisk together the eggs,milk and salt

In a pan ,heat the oil and add the g&g paste,saute'

Add the onion ,let it soften ,then add the tomatoes,chillies and let  it sweat for a bit.

Add the coriander leaves and mix

Turn off the flame

Add the beaten egg and mix in

On a slow flame,keep stirring the mixture until the egg scrambles

Serve hot.

Akuri on toast !

Serving suggestions for Akuri are hot buttered Pav or puris...but I always have it on toasted whole grain bread...I first read it on the menu card as Akuri on toast and that's the only way I want to eat it...and yes I do smile,whenever I make it, thinking of that first bite ,so very long ago!!!

Mandarins

Lunch with a childhood friend is always time filled, laughing ,reminiscing ,exchanging new secrets,grown up ideas and almost hear our mothers' voices come out of our mouth instead of our own !!!! On one such a lunch a few days ago,an absolutely delicious meal of, "words fail to describe", mouth salivating Andhra food,which I regret not having photographed,I was truly glad that I write a food blog ! It also made me realise why I enjoyed blogging so much ,it's not just because one is interested in food and tastes etc...it's also the concept of sharing,sharing what one learns , a new discovery...like a child wanting to run to his or her friend in wonder and be the one to share the secret...that is exactly how it feels to be able to share my thoughts with you !!!!!!!!!

At the end of this yummy assault on the taste buds ,I needed to sit and just revel in all the flavours that blended so well on my palate...a half an hour later,was placed before me ,a delicious tray of desserts....chocolates,dates,carrot halwa ,katlis and adorable Mandarins !!!! I knew they were mandarins but what I did not know was that they could be eaten with the skin !!!!

They are a variety of citrus fruits similar to oranges commonly found in China,where these are from...but also available in Mumbai and other metros, at exotic fruit stores ! The skin on the Mandarin is so thin,that it can be bitten into easily and the flesh is so sweet,not a hint of tart whatsoever ! Another friend and reader who gets it from Mumbai,insists that it's the perfect snack for her kid's snack break at school !

Loaded with vitamin C ,this little fruit carries all the goodness of citrus fruits and the skin being so easily edible adds to the fibre content and is loaded with antioxidants as well ! The fruit is said to be prescribed in Asian medicine for all ailments of the throat and has tremendous nutritive properties.
This is also a hardy fruit to carry back on your travel,since it is not soft and has a firm outer covering,it's a great bring back home gift for family and friends...you know what is going to be stuffed in your hand luggage ,the next time you travel ;)) Cheers !

BBC Good Food India

The first time my mom sent me an edition of the BBC India Good Food magazine,I was hooked.... and have been an ardent reader ever since they launched in India in 2012. So many of their recipes are so versatile and at the same time the amount of information that they pack into a single issue is incredible ! I love the way they grade their recipes from easy to difficult...something for every reader to try ! The glossy pages,for me are as good as some of the best cookbooks that I've ever read !

One day as I was thumbing through their cookbook,I realised that they are very encouraging of food bloggers,though my blog is in it's very baby stage I still decided to mail them ,to take a look at PINK LEMON TREE....that was some months ago and I had even forgotten about it ! I will always remember the day that I did get a mail from the team at BBC Good Food India...saying that they had shortlisted me and if I was interested in contributing to their food nation column !?!....That was quite exciting,I knew what exactly they were looking for,having been a regular reader and boy did I enjoy doing that small write-up...it was fun !

Now ,that the issue has hit the stands,it's nice to hear from Mr.Sathish at Shree Aanandhaas,a regular reader himself,how completely surprised and thrilled he feels to have his restaurant featured in this particular magazine...a well deserved honour,as the food at his place is so delicious, varied ,clean and the whole dining experience is surrounded by an air of respect and maintains impeccable standards of hygiene !

I'm proud to be an Indian and it was so satisfying to have Coimbatore mentioned in my favourite food magazine,I hope you all will pick up a copy and like me will soon be addicted to the glossy pictures and recipes that make it such an enjoyable read  for foodies like you and me ! It is all your comments and likes and messages that encouraged me to write,so a big hug and thank you !!!

Pineapple upside down cake with quinoa

A recent request by a good friend for a recipe ,for a Pineapple upside down cake,got me thinking on how long it's been since I've made one of these !!!!!! You know how it is ,as you cook and try out a lot of different things ,the time tested recipes sometimes take a back seat .My family has been making noises of wanting this cake but they've been 'small' noises so I haven't really paid heed to them !!! Not very nice ,I know ;)) While most cakes are a joy to make this one is definitely a delight as you anticipate the perfect upside down cake after it 's baked...while laying down the pineapple rings in a pattern !
 !
 After I got out the recipe ,it got me thinking if I could possibly use this recipe in an experiment towards making healthier cakes...and sometimes when the thought is so overwhelming,you need to get to it right away and the one thing I had on hand was a packet of organic Quinoa...while I am more in favour of Indian millets,I thought this would be a good ingredient to start with....plus I was a tad lazy to go and shop !

Organic Quinoa

Quinoa powdered

This recipe makes 1 round 20cm cake but if you are like me and just have to share what you make (my family will tell you ,that it's a disease )...then you can divide the batter like I did into 2 loaf tins,medium and small...this way ,you get to make so many people happy,which is the reason why I cook, most of the time anyway ! Though this recipe calls for glace' cherries,I however am not a fan so I haven't used them.I'm sharing this recipe because everyone did enjoy it immensely,I was a bit apprehensive because of the graininess of the Quinoa but thankfully I only added about 25% of it  to flour,the next time I will try adding a bit more !

Pineapple upside down cake

Recipe for a Pineapple Upside down cake with quinoa
40g self raising flour
20g whole grain flour
20g quinoa
125g soft butter
100g Castor sugar
3 Tbsp brown sugar
2 eggs
2 glace' cherries halved
2 Tbsp pineapple juice
1/2 tsp baking powder
lemon rind-1 lemon
Method
After measuring out the quinoa...blend it to a fine powder and set aside
Generously grease the preferred cake tin/tins with butter or oil.
Sprinkle the brown sugar on the base of the tin and arrange the pineapple rings on the top...place a cherry half in the centre of each pineapple ring.
Sieve together the quinoa,flours and baking powder and set aside
Pre heat the oven to 180 degrees C
Beat the butter and sugar until fluffy
Add the eggs and beat 1 at a time
Add the lemon rind and beat
Fold in the flour /quinoa mixture
Mix in the pineapple juice.
Ladle the batter over the pineapple slices and smooth the top
Bake in a moderate oven for 30 mts ,until a skewer inserted comes out clean.
Let cool for about 20 mts before turning it out onto a plate .

Medium sized Pineapple upside down loaf cake

Moist and soft

A yummy slice :)

Pomegranate

As a child ,the Pomegranate was one fruit that I just did not want to eat....it took too long to chew you see...that meant less time for play or other more interesting stuff than eating fruit !!! Today it tops the list of my favourite fruits,I can almost feel the enrichment to my body as I swallow each mouth full and I am on a mission to pass that onto the kids in my family as well ! A bowl of crunchy pomegranate seeds bursting with juice and sweetness really uplifts the spirits,the first thing in the morning !

The easiest way to peel a Pomegranate
This was taught to me by a sweet lady called Regina,who has been a part of our household for many years...until recently I thought it was only me who did not know the nuances of peeling this fruit then I realised that many others were also reverting to the way I was used to earlier, that of cutting the fruit in half and taking it apart....this is far easier and quicker !!!
 1.Wash and wipe the outside of the fruit
2.Using a sharp fruit knife make ,vertical  shallow gashes on the surface ,on the skin
3.Place it down and cut off the crown
4.Once the crown is removed,the long gashes will become vertical segments that can be just pulled apart
5.That way ,the rest of the fruit can be stored intact,if not eaten.
6.This also offers great ease to pull out the seeds as more sides are exposed !

Vertical shallow gashes

Pulling the segments apart

A bowl of ripe ,delicious fruit !

This fruit is among the super foods and every human being will greatly benefit by eating 1 tablespoon,at least, of pomegranate everyday !

Health benefits of eating Pomegranate

They have more antioxidants than acai berry juice or green tea !

They contain hefty doses of Vitamins C,K and B...very essential for bone health and it helps the body to metabolise proteins,carbs and fats !

It has very little fat and contains no cholesterol...high in dietary fibre and even recommended in small doses for diabetics.

They have immense anti ageing properties as they promote cellular regeneration ,so think youthful skin ,hair...

All in all ,it eliminates free radicals (antioxidant!) ,promotes bone health (osteo arthritis) protects cardiovascular health, cures anaemia (iron content),boosts digestive conditions,stimulates appetite,promotes blood circulation and is a highly recommended for cancer prevention !!!!

If you don't like the taste,start eating a little bit ,you will definitely accquire a taste for  it...beats the alternative of taking medication later on...right ?!! All these super foods that are available to us throughout the year like pomegranate,drumstick (leaves and veg),curry leaves  etc...it's time we re-introduced them into our diet with a purpose,that of wellness ! Think about it and reap the benefits of healthy food choices !

 

Green chutney double fry

Most Indians love a spicy breakfast,while we do relish the oatmeal , bagel ,preserves etc...most of us would rarely say no to a hot savoury/spicy breakfast !Some months ago when the BBC good food India magazine was first launched,they had mentioned this dish on one of their covers,it looked and sounded very interesting and yet simple...just 'my' kind of recipe ! I did make it then a few times for breakfast and my family absolutely loved it,it was such a wonderful idea of combining two very common breakfast ingredients,green chutney and fried eggs !!!! I wondered why I hadn't thought of it before... and to my surprise,not too many people that I knew, had thought of it either !

Well...anyway,like it happens sometimes,the recipe just kinda slipped from my mind,until a few days ago when my kids reminded me of 'that green fried egg' that I used to make...Lol !...I was rather amazed how I could've so easily forgotten such a simple but delicious recipe...but then again,my blog did not exist way back then... ;))...so ,that's my excuse ;p...Since I was reminded, on a busy week day morning,I really did not bother looking for that exact recipe,I just quickly put together what I thought went into it...They loved it but I will also give you the original recipe ,nevertheless ! The freshness of the green chutney is so perfect with the richness of the egg,it just adds that perfect zing to an otherwise mundane breakfast of fried eggs ,not to mention so much healthier with the addition of herbs and ginger and garlic !

On toast ...some like it like that ;)

This was how I made it a few days ago !

Recipe for green chutney double fry-serves 2
Eggs-2
Garlic-1 tiny clove
Coriander leaves-1/2 C
Mint leaves-1/2 C
Green chili-1/2 de-seeded (optional,u can leave it whole)
Salt and freshly cracked black pepper
EVOO (Extra virgin olive oil)-1/2 Tbsp
Method
Blend the garlic,chili and herbs together with a little bit of water to make a smooth paste
In a flat non stick griddle add a bit of EVOO,on low heat
Add the green chutney,add salt and let cook v slightly
Break the eggs carefully on the chutney...add a light sprinkling of salt on the top and freshly cracked pepper
Cover with a lid and let cook to your liking...my family likes the whites just set and the yolks oozy (covering with a lid makes the eggs cook faster,very essential on a week day morning !!!!)
Serve with some toast...to mop up the oozy yolk along with the yummy chutney !

I love the way the edges of the egg are all crinkly with a border of the green chutney,the flavours are just perfect,the herbs make sure that there is no hint of garlic on the breath and get you feeling all energised to kick start your day ! And with these flavours,the possibilities are many...do try and keep those comments coming folks !!!!!!!!!

The original recipe had no mint,asked for 8 eggs for 1 Tbsp of chutney(1 Cup of coriander leaves) and contained a half inch piece of ginger,5 green chillies and the serving suggestion was,hot buttered Pav bread ! Yummy Yum !

Coffee cake

Cake...just hearing the word makes you want to eat a slice ! Anyone who denies wanting to eat a slice of home made cake is not being entirely honest with themselves,I think!!!!...apologies if I'm wrong ;)) ! Chocolate ,vanilla ,lemon , orange,pear,coffee,walnut,blueberry, pistachio,carrot,honey,ginger.....the list is truly endless ! There is nothing more welcoming to a guest or a child coming home from school,than the sight of a freshly baked cake...give me a slice of home made cake any day rather than the creamy store bought confections !
You also have the option of making it healthier,think jaggery,whole grain flours,oil,buttermilk....so much healthier without altering the taste !
After being asked for this recipe, numerous times and getting a lot of oohs and aahs over this coffee cake,I thought why not share this recipe with you...it is quite quick to make and is lovely to have at tea time or it can be dressed up and made more luscious for a special occasion...and you can reduce the amount of coffee,if you'd like it milder ! There are a lot of coffee lovers in my family,the last time I made this cake,Nov 2013(the date on the camera is inaccurate :p),I used chocolate covered roasted coffee beans as a topping(sourced abroad) and they were such a hit ! So,if you manage to chance upon white ,dark and milk chocolate coated coffee beans,do pick up some...they're yummy !!!

Coffee cake with chocolate covered roasted coffee beans

Recipe for Coffee cake
170 g butter at room temp
140g Castor sugar
3 eggs
140 g self raising flour
2 1/2 tsp instant coffee granules dissolved in 1 Tbsp hot water
Method
Pre heat the oven to 180 degrees C
Grease and line two 20cm tins or one 23cm round tin with grease proof paper
Beat the butter and sugar until light and fluffy
Add the eggs and beat well
Sift the flour into the bowl and fold in,do not mix
Fold in the coffee
Pour the batter into the prepared tins/tin
Bake for 25-30 mts until a skewer inserted in the middle of the cake comes out clean.
Cool on rack
Coffee frosting (optional)
95g soft butter
125g icing sugar
2 tsp coffee granules dissolved in 2 Tbsp of hot milk
-Beat butter until fluffy,add sugar and beat,add the coffee mixture and beat until smooth and spreadable.
With a palette knife or spatula spread in a swirling motion.
This recipe is to sandwich both halves,as well as to spread on the top...so if you happen to make just one big cake,the left over frosting can be refrigerated and used to make cake pops....just a suggestion !
You can decorate with spun sugar, caramelised walnuts, chocolate coated coffee beans or maybe just chocolate chips...a perfect 'guy' cake...for a Dad, brother ,husband,son,cousin.....:))) LET THEM EAT CAKE !!!!

Fish with orange and chilli

Simple recipes that are quick to make and contain healthy ,wholesome,natural ingredients are exactly the kind of recipes that I keep going back to again and again. The satisfaction of cooking a delicious meal that looks spectacular but involves very little fuss by way of a cooking process or in terms of prep,is what every home cook would like to add to their repertoire !!!! It gives you the time to spend with family as well as allowing you the time to put together a nutritious meal ....enjoying the meal with your loved ones is every bit as important as cooking it...so this one is not only for the lucky tasters but also for the cook :)) I do know a lot of my 'un' -veg friends ;)) who will love this recipe...apologies to my veggie readers !!!

The fish that I use is usually a seer fish,which I ask the fish monger to fillet,this time I have used a basa fillet,as the texture lends itself beautifully to the marination required as well as the baking !A flaky ,melt in the mouth texture is what all sea food lovers would want to taste while looking forward to tasting a baked fish dish !

This dish is simple enough to make in large quantities for a party....the only thing you need to remember is that it needs to be served hot,so when you have an understanding (;P) bunch of foodie friends over,this is a no fail dish !!!!

While talking about seafood,I would also like to introduce you to the idea of using a food detoxifier,I have been using it for 2 years now and I can honestly say that it makes a huge difference in the quality of produce that you are eating,my family has definitely had far less or almost nil instances of falling ill after we have begun using the food detoxifier !It is very common in Asia...here in India it is manufactured by Kent,as well as a company called Fariday Ozone(9942933449),based in Coimbatore...do check it out ! An unimaginable amount of toxins come out from all seafood,meat and poultry and sometimes from the fruit and veg as well !

Fish with Orange and Chilli

Recipe

Fish fillets-1 1/2 kg

 Ripe Red chillies-8-10 chopped fine

Garlic-4 cloves chopped fine

Ginger-1" piece chopped fine

Orange rind-1 Tbsp

Juice of one orange

Soy sauce-1 C

Honey- 1 Tbsp

Rice wine vinegar-1/4 C (you can also use white wine vinegar)

Olive oil-1/4 C

Method

Rub the fish fillets with the ginger,garlic and half of the orange rind

Add the Olive oil and set aside for 30 mts

Now transfer to a baking dish

Heat  the oven to 200 degrees C

Mix well together, the honey,soy and vinegar

Pour the mix over the fish

Add the chillies and the remaining orange rind on the top...cover the top with a lid or with foil

Bake for about 20 mts and check,if the thickest part of the fish is cooked,by poking with a skewer...it should flake easily,if not leave it for a bit longer.

When done ,serve hot !
NOTE : My family did feel this dish could've used a bit of salt...I leave that up to you !

Serving suggestions-I served this with some brown rice tossed with spring onions and a purple cabbage salad.

Sugarcane

The harvest festival ,does bring with it many treasured memories of time spent together as family....these memories include one in particular ,that of enjoying the time spent talking, with a big bowl of sugarcane pieces....to my mind nothing else can compare,at this time, to the taste of crunching on fresh sugarcane and being rewarded by your mouth filling up with the yummy juice which has just the right amount of sweetness ,that is never overpowering !!! A taste that is enriched only by sharing the experience with family,especially children...crunch on a piece of sugarcane and the smiles will reach your eyes,no matter how old you are !!! It's available now in the market,you should definitely take advantage of that and bring home that treat to savour,I doubt very much that you would regret it :)))

 Now for some nutritional information that I'm sure many of us had little knowledge about...
1.Chewing sugarcane,helps to strengthen your gums,keeps the teeth and mouth clean,removes odour causing bacteria.
2.It's very good in the treatment of jaundice and liver related disorders !
3.In the 2008 journal of food chemistry,sugarcane was found to have terrific antioxidant properties ,it has the ability to scavenge free radicals and plays a protective role against radiation induced DNA damage.
4.It boosts the body's immunity and is known to fight common viral infections like the flu and common cold.
5.It contains only 15% sugar while the rest is water and a rich source of vitamins and minerals including calcium and iron,magnesium and zinc,Vitamins A,B1,B2,B3,B5 and B6...which help in the slow absorption of sugars into the body,thereby helping one maintain a healthy body metabolism
6.In the summer months,it works well to ward off dehydration.
7.It's only when it is processed and converted to white sugar,does it refrain from being healthy !
8.While the juice is beneficial,if you can,chewing the pieces has far greater benefits !
Let us take time to give our body seasonal nutrients which can only help bring about fitness for mind,body and soul !

I know what the snack of choice is going to be at our home during this season...one option is definitely the succulent morsels of sugarcane,how about you ?

Pongal

Pongal-the harvest festival that carries with it so much significance ! A ritual celebrated to give thanks to the land ,the Sun that is responsible for nurturing the crops ,the cows,the bulls which are so important to the farmer in many ways and provides us with our daily nourishment...gratitude for all this and for the grains that are stored in our home,which provide us food for the rest of the year...this is what Pongal is all about ! There are many harvest festivals celebrated all over the country in Punjab, Assam,Andhra Pradesh etc and around the world as well, in many countries !
The festival consists of more than just an offering of sweet rice to the Sun and other deities...it also signifies the beginning of a new month in the Sanskrit calendar...the practice of tying mango leaves over your front door or the act of drawing kolams (designs) on the ground with rice flour actually signify a particular purpose or intent !

The mango leaves contain anti-bacterial properties and when they are tied over the front door...the breeze wafting in carries these properties in and keeps the home free from certain household pests/insects ....the kolams made with rice flour on the ground in front of the home,provides food for ants,so they will not feel the need to come inside the home looking for sustenance...unfortunately sometimes,paint is used or a chemical powder is used to draw the kolams and this negates the purpose of it all !!!

 The experience of cooking pongal out in the open with firewood and brass and mud pots is something I have treasured from childhood and something that I hope to pass on to the next generation.Going through the same motions year after year puts one in a state of contentment and calm joy,thinking of all the family and friends that have shared this day with me in the past ! Blessings from my home to yours !

One pot is a 'kalkandu pongal' sweet rice with white rock candy,the other pot is rice and jaggery and the last one is with rice,jaggery and yellow lentils :)) ,all unique in their own way and taste extra special on this day,for sure !!!!
Recipe for a simple pongal
Rice-1 and1/2 C
Jaggery syrup-3 C (3 cups jaggery and 1/2 a cup of water...on a gentle simmer until it turns into a thick syrup)
Ghee-2 Tbsp 
Saffron strands-a few
Cashewnuts-2 Tbsp ,fried in a bit of ghee
Raisins-1/4 C-fried in a small bit of ghee
Water -3 C
Method
Soak the rice and wash it well a few times with water
Drain some of the water and set aside
In a pot,add some of the water left from washing the rice and the 3 cups of water and let it come to a boil on the stove.
Once it comes to a rolling boil,add the rice grains and stir
Keep stirring once in a while until the rice is well cooked,the grains should be soft and squishy
Now add the jaggery syrup and ghee and mix well,turn the fire on low or turn it off,make sure,most of the water has been absorbed....the residual heat in the pot will bring the flavours together.
Add the fried cashewnuts and raisins and mix well.Mix in the saffron stands. Serve hot.

Note: Do use the darkest organic jaggery you can find,it really does make a huge difference in flavour...since we are not big fans of cardamom in pongal we refrain from using it...most people do add it to the pongal. I do however recommend you try cooking it in a terracotta pot,at least once !

 

Variation-to make the white pongal,instead of the jaggery,use 3C of powdered white rock candy and half a cup of milk after the rice is cooked !

Wishing you all peace,prosperity and joy in your home always ! Happy Pongal !

Peas and Paneer

I have a friend who always argues with me about authenticity when I try and alter recipes to make them healthier and lighter (in terms of calories) while still trying to retain the flavour !!! Keeping her in mind,I refrain from calling this dish 'Mattar Paneer'...as it does not contain the usual ingredients that the name evokes...but it's a tried and tested family favourite,so I share with you...whatever you may want to call it,is fine with me !!! :))

The combination of the tomatoes works so well with the sweetness of fresh peas set off by the richness of the cottage cheese...I do at times,refrain from lightly browning the paneer and add them in as is,that doesn't alter the taste of the gravy in any way...but while posting pictures on the blog...golden cubes of paneer do look more delicious ;)))

Serve this with hot rotis or a simple spiced pulao...for those single people living and working abroad...who are way too tired to make rotis in the eve...make this over the weekend,it goes well with crusty breads too !!!

sweet peas-boiled

Lightly fried cubes of paneer

Light and yummy Peas and Paneer gravy

Recipe-serves 4
Paneer-180 g-cubed
Peas-cooked 200g
Tomatoes-8 ripe
Onions-2 big
Ginger-1/4 inch piece-peeled and chopped
Garlic-2 cloves
Cinnamon-a small bit
Green chillies-3 or 4 -slit and de-seeded(optional)
Coriander leaves-2 Tbsp-chopped fine
chili powder,turmeric powder,salt,oil
Method
Add the tomatoes,onion,ginger and garlic to a pot,add water and let it come to a boil,leave it to simmer for 5 mts ,then set it aside to cool.
Once cooled,blend it with the cinnamon to a puree' and strain.
In a non stick pan...add a tbsp of oil and lightly fry the paneer cubes,a few at a time,without over crowding the pan,the paneer tends to stick and splutter,so take your time...this is entirely optional !
Set aside.

Keep the cooked peas aside...if you are using cooked,frozen peas,you can add them directly when the gravy is boiling away.

In a pan,heat a tsp of oil,add the green chillies, the tomato puree' and stir,add half a cup of water,the chili powder,turmeric powder and salt and let it come to a boil...after about 8 minutes,check for seasoning...add a bit of sugar/jaggery if the tomatoes are very sour.
Once the puree' is well cooked and the aroma arises another 6 mts or so,add in the paneer cubes,the peas and the coriander leaves.
Check again for seasoning and cook until required consistency....some prefer their gravies fairly thick !
This recipe is quite versatile ,so feel free to add your own twist to it !!!