JFI Entry for July: Onion Kothsu

June 29, 2008

The entry for this month to Jhiva For Ingredients is Onion Kothsu. I Thank Sig for hosting and choosing a wonderful ingredient.

Tamarind is an indispensable ingredient in South Indian cuisine. I make it a point to use tamarind in most of my dishes and I am very happy to participate in this event this month as tamarind is my favourite ingredient.

Ingredients

  • 100gms of small onion
  • A lime sized tamarind
  • One green chilli
  • Few curry leaves
  • Salt as required
  • 1/2 tsp asafoetida(Hing)
  • 1/2 tsp turmeric powder

For seasoning

  • 1/2 tsp mustard
  • 1/2 tsp urad dal
  • 1/2 tsp channa dal
  • 11/2 tsp cooking oil

For dry roast

  • One tsp white sesame seeds
  • 1/2 tsp fenugreek seeds
  • 2 red chillies

Method

  1. In a Kadai, fry sesame seeds, fenugreek seeds and red chillies without oil till it becomes red.
  2. Allow it to cool and grind it in the mixer coarsely.
  3. Peel off the skin from the onion.
  4. Cut green chilli into fine pieces.
  5. In a frying pan put oil.
  6. Add Mustard, urad dal and channa dal. Let it splutter.
  7. Add onion, green chilli, curry leaves, hing and turmeric powder.
  8. Fry for 5 minutes.
  9. Add tamarind extract and salt.
  10. Cook till the raw smell of tamarind disappears.
  11. Add the ground powder and boil for 5 minutes.
  12. Serve hot with kichidi, upma and rotis.

Red Rice Veg Pulav

June 29, 2008

Red rice is something that I have got introduced to recently. Thanks to my English neighbour for introducing me to this wonderful organic food.

Red rice has a nice nutty flavour, is soft in texture and is especially very good for your health. I say it is very good for your health because it is full of vitamin B and is grown without pesticides and herbicides. Moreover it helps in reducing cholestrol and high blood sugar levels.

However unlike ordinary rice, It takes more time to cook. Regardless of this long cooking time, I make this organic food once a week for my husband who is a diabetic. At last he can have some kind of rice 🙂

Here comes the recipe

Ingredients

  • One cup of red rice
  • One cup of mixed vegetables(carrot, Beans, cabbage, peas,capsicum)
  • Half cup of green gram sprout
  • One green chilli
  • One medium sized onion
  • 3 flakes of Garlic
  • Few parsley
  • Few celery leaves(cut the stem into small pieces)
  • 11/2 tsp olive oil
  • One clove
  • A small piece of cinnamon
  • One cardamom
  • 1/2 tsp Saunf
  • 1/2 tsp poppy seeds
  • Salt as required

Method

  1. Powder all the spices.
  2. Peel off the skin from the garlic and cut into small pieces.
  3. Slit green chilli.
  4. In a pressure cooker cook rice(1cup) with 2 cups of water.
  5. Pressure cook the rice without weight for 45 minutes.
  6. Boil sprouted green gram, beans, carrot and Peas with enough salt till it becomes half cooked.
  7. In a heavy bottomed pan put 11/2 tsp oil.
  8. Add the spices.
  9. Add chopped onion, garlic and green chilli and fry for a while.
  10. Add the cabbage,celery leaves and capsicum and cook in a high flame for 5 minutes.
  11. Add the cooked vegetables and fry for a while.
  12. Add the cooked rice and salt and mix well.
  13. Garnish with parsley and serve hot with raitha.

Sprouted Green Gram and Paneer Chaat

June 28, 2008

Ingredients

  • 100 gms of Tofu paneer
  • One cup of Sprouted green gram
  • 1 capsicum
  • 1 Onion
  • 1 Tomato
  • 1/2 Carrot
  • 1 Lemon
  • 1 tsp Pepper powder
  • 1 tsp roasted jeera powder
  • 1/2 tsp sugar free powder
  • Salt as required
  • 2 table spoon chopped parsley

Method

  1. Cut the paneer into cubes.
  2. Cut the capsicum, onion and tomato into thin strips.
  3. Grate the carrot.
  4. In a mixing bowl, add paneer, sprouted green gram, capsicum, onion, carrot, tomato, pepper powder, jeera powder, salt, sugar free powder, lemon juice and chopped parsley.
  5. Mix well.
  6. Serve with whole wheat bread.

Mulai Keerai(Amaranth Leaves) and Moong dal Gravy

June 21, 2008

Ingredients

  • One bunch of Mulai Keerai ( Amaranth Leaves)
  • One onion
  • One tomato
  • 3 or 4 garlic flakes
  • One green chilli
  • One tsp pepper jeera powder
  • One cup of yellow moong dal
  • 1/2 tsp hing ( asafoetida)
  • 1/2 tsp turmeric powder
  • Salt to taste

For seasoning

  • One tsp mustard
  • One tsp urad dal
  • One red chilli
  • 11/2 tsp cooking oil

Method

  1. Wash the keerai well to remove mud completely.
  2. Remove the stalk if it is not tender.
  3. Chop the leaves finely.
  4. Chop onion and tomato into fine pieces.
  5. Peel off the skin from the garlic.
  6. Make green chilli into fine paste.
  7. Pressure cook moong dal with enough water and keep it aside.
  8. In a Kadai cook keerai with enough salt, turmeric powder, hing and enough water.
  9. Mash the cooked leaves with a masher.
  10. Add cooked moong dal to the mashed leaves.
  11. In a frying pan put one and half tsp oil.
  12. Add mustard, urad dal and red chilli. Let it splutter.
  13. Add chopped onion and garlic and fry till the onion becomes soft.
  14. Add chopped tomato and fry till it gets cooked.
  15. Add green chilli paste and fry for a while.
  16. Add the cooked keerai and dal and pepper jeera powder.
  17. Add enough water and salt (if needed).
  18. Boil for 5 minutes till everything gets completely mixed.
  19. Serve hot with rotis or wheat rava kichidi.

Oats Porridge

June 15, 2008

Last Saturday, we were in a holiday mood. We went shopping, had sumptuous lunch and came back only in the evening. I was too tired to cook. But I didn’t want any of us to skip dinner. My daughter wanted something light, but filling. I quickly made this porridge without milk and sugar.

Generally oats are rich in protein and fiber and including oats in your diet regularly helps you reduce cholesterol and also helps you control blood sugar.

This porridge is ideal for those who want to lose weight and are on diet.

The steps to make this porridge are simple.

I first cooked the oats and allowed it to cool. I added two carrots, one amla, fresh curd, enough salt and enough water in a mixer and ground the contents well. I strained the ground contents and added the contents to the cooked oats.

The result was something as shown below 🙂

You can have this porridge with fruits.

Note: The consistency of the porridge should be like soup.

For a cup of raw oats, you can take two carrots, one amla and half cup of fresh curd.


Jamun and Lemon Punch

June 14, 2008

The Jamun tree is found mainly in India and we can find this fruit in the market in the month of June.

Jamun can be eaten raw and good quality Jamun can be used for making sherbat. This fruit reduces the sugar in the blood and is very good in the control of diabetes.

Jamun seeds are used as a remedy for diabetes. Jamun seeds reduce urine sugar quickly and have been effective in controlling diarrhoea.

This fruit is rich in carbohydrates, minerals and vitamins.

I prepared this juice with a combination of lemon and Jamun to enhance the taste.

Here comes the recipe

Ingredients (serves1)

  • 10 Jamun
  • One tsp lemon juice
  • 1/2 tsp sugar free powder
  • 1/4 tsp Black salt

Method

  1. Remove the seeds from the Jamun and cut into small pieces.
  2. Grind the pieces in the mixer and strain the mixture by passing through sieve.
  3. Add lemon juice, sugar free powder and black salt.
  4. Stir well
  5. Serve chilled

Note: Sugar free powder and black salt can be added according to your taste


Wheat Rava Upma

June 4, 2008

In south India , Upma is usually taken during breakfast. It is a simple and tasty dish made using Sooji/Semolina. Wheat Rava Upma made using less oil is very healthy and ideal for people on diet. Wheat Rava Upma also fills your stomach very well.

So here is the recipe for you:

Ingredients

  • One cup of wheat rava
  • One onion
  • One tsp cooking oil
  • Salt to taste
  • 1 tsp lemon juice

For Grinding

  • One small piece of coconut(Optional)
  • Few coriander leaves
  • 2to 3 green chillies

For Seasoning

  • 1/2 tsp Mustard
  • 1/2 tsp urad dal
  • 1/2 tsp Channa dal
  • Few curry leaves

Method

  1. Grind coconut, green chillies,coriander leaves into fine paste.
  2. In a heavy bottomed Kadai, add 1 tsp oil.
  3. Add Mustard, urad dal and channa dal and cook until the lentil starts to brown.
  4. Add chopped onion, asafoetida and curry leaves and fry till it becomes soft.
  5. Add 2 1/2 cups of water and enough salt.
  6. When water starts boiling, add the ground paste and wheat rava.
  7. Stir well so that ther should not be any lumps.
  8. Lower the heat and cover the Kadai with a lid allowing it to get completely cooked and all the water is dried.
  9. Take off from the burner and add lemon juice.
  10. Garnish with coriander leaves and serve hot with chutney.