Sunday, January 19, 2020

Sweet Potatoes........
They are a treasure box of many nutrients.....there are 3 varieties of Sweet potatoes...in India, they are white, whereas, in the US, they are Orange in color....there are also purple ones...which I am yet to see!
*Excellent source of Fiber....
*They support digestive health, preventing Constipation....
*They lower bad cholesterol levels, thus protect Heart...
*High in Potassium, maintains healthy Blood pressure....
*They can keep your Blood sugar stable.... and hence, very very good for Diabetic patients...
* They contain potent Anti Oxidants.....
*They help your body make Immune cells.....
*They contain Alpha-carotene & Beta-carotene, hence so good for Eyes.....
*They contain Manganese and Choline, which help your Brain work at its best.....
*High in Magnesium, helps you relax by calming your mind....
*High in Vitamin A and Iron, important in supporting fertility....
*They help reduce inflammation.....
So, in whatever form we can, we must add this great wonder vegetable in our diet as many times as possible.
Here's a Sweet potato curry, which is a nice side for rotis...

Please check my Roti varieties


Ingredients

Sweet potatoes,  mid sized - 3
Whole wheat flour - 1 - 11/2 cups, approximately
Chilli powder - 1 tsp
Ajwain - 3/4 tsp
Paratha masala - 2 tsps
Kasoori methi - 3 tsps, crushed well
Ginger paste - 1/2 tsp
Salt to taste
Ghee - 2 tsps
Oil - 2 tsps
Salt to taste
Enough oil + ghee mixed, to make the parathas

Recipe cuisine: North Indian; Category: Lunch/dinner
Prep time: 15 mts; Cooking time: Roughly 3-4 minutes for each roti

Yields 9-10 rotis


Sweet potatoes pressure cooked, peeled



Mashed without any lumps


Wheat flour, ajwain, chilli powder, paratha masala powders added


Ground fresh ginger, ghee, oil, kasoori methi and salt to taste added


All kneaded into a soft dough, then 1/2 tsp gingely oil smeared over the dough, kept covered at least for 2-3 hours.


Rolled into rotis


Dry roasted on both sides



Some ghee plus oil drizzled around


Cooked on both sides nicely


Served with moong dhal...Please check my dhal varieties here
We can serve it with a nice and tangy Ching wing chutney too! (It is a tomato-onion chutney)



Notes
*Some very finely chopped white spring onions can be added; very little...otherwise, dough may become soggy.

This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
Sweet Potatoes........
They are a treasure box of many nutrients.....there are 3 varieties of Sweet potatoes...in India, they are white, whereas, in the US, they are Orange in color....there are also purple ones...which I am yet to see!
*Excellent source of Fiber....
*They support digestive health, preventing Constipation....
*They lower bad cholesterol levels, thus protect Heart...
*High in Potassium, maintains healthy Blood pressure....
*They can keep your Blood sugar stable.... and hence, very very good for Diabetic patients...
* They contain potent Anti Oxidants.....
*They help your body make Immune cells.....
*They contain Alpha-carotene & Beta-carotene, hence so good for Eyes.....
*They contain Manganese and Choline, which help your Brain work at its best.....
*High in Magnesium, helps you relax by calming your mind....
*High in Vitamin A and Iron, important in supporting fertility....
*They help reduce inflammation.....
So, in whatever form we can, we must add this great wonder vegetable in our diet as many times as possible.
Here's a Sweet potato curry, which is a nice side for rotis...

Please check my Roti varieties


Ingredients

Sweet potatoes,  mid sized - 3
Whole wheat flour - 1 - 11/2 cups, approximately
Chilli powder - 1 tsp
Ajwain - 3/4 tsp
Paratha masala - 2 tsps
Kasoori methi - 3 tsps, crushed well
Ginger paste - 1/2 tsp
Salt to taste
Ghee - 2 tsps
Oil - 2 tsps
Salt to taste
Enough oil + ghee mixed, to make the parathas

Recipe cuisine: North Indian; Category: Lunch/dinner
Prep time: 15 mts; Cooking time: Roughly 3-4 minutes for each roti

Yields 9-10 rotis


Sweet potatoes pressure cooked, peeled



Mashed without any lumps


Wheat flour, ajwain, chilli powder, paratha masala powders added


Ground fresh ginger, ghee, oil, kasoori methi and salt to taste added


All kneaded into a soft dough, then 1/2 tsp gingely oil smeared over the dough, kept covered at least for 2-3 hours.


Rolled into rotis


Dry roasted on both sides



Some ghee plus oil drizzled around


Cooked on both sides nicely


Served with moong dhal...Please check my dhal varieties here
We can serve it with a nice and tangy Ching wing chutney too! (It is a tomato-onion chutney)



Notes
*Some very finely chopped white spring onions can be added; very little...otherwise, dough may become soggy.

This post first appeared in www.malpatskitchen.com


Tuesday, January 7, 2020

I have already posted Dahi puri
Please check my other Mumbai street foods too
I made a healthy twisted version of Dahi puri, filled the small puris with mango lassi, and served them with fillings.....
Also, in this recipe, instead of making the green chutney and sweet chutney separately, I have combined both and made an easy version, which can be refrigerated for 2-3 weeks and used. It's quite easy to make this chutney.
You can make green and sweet chutneys separately also. That's your wish,
Green chutney
Sweet chutney



Ingredients
Small puris - 20
Boiled potatoes - 2, chopped, some salt and chilli powder mixed well and kept
Black eyed peas - 1/4 cup, soaked for 2 hours, pressure cooked, and mixed with potatoes
Nylon sev - as required
Pomegranate arils - as required
Coriander leaves - some

For the mango lassi
Fresh curds, thick - 1 1/2 cups
Chopped  ripe mango - 1, medium sized
Sugar = 3-4 tsps
Cardamom powder - 1/4 tsp
Salt - a pinch
Please refer to mango lassi 

For the 2-1 chutney, spicy and sweet
Coriander leaves - one handful
Green chillies - 3-4
Soaked raisins - 2 tbsps
Soaked dates - 2 tbsps
Chilli power - 1/2 tsp
Roasted jeera powder - 1 tsp
Chat masala powder - 3/4 tsp
Salt to taste
Tamarind paste - 1 tbsp

For the final topping
Chilli powder - as required
Roasted jeera powder - as required
Chat masala powder - as required

Recipe Cuisine: North indian; Category: Chat/mumbai street food/starters/snacks
Prep up  time: 30 mts; Prepration time: 5 mts per plate

Yields about 20-25 puris



Mango lassi made, and chilled


Coriander leaves, green chillies, soaked raisins and dates loaded into blender jar


Chilli powder, roasted jeera powder and chat masala added


Salt and tamarind paste added, and all given one or two quick pulses


Now, jaggery added, and blended to a smooth chutney


This is the green-sweet chutney


Chilli, roasted jeera and chat masala powders taken in a small bowl


Mixed and kept ready


Boiled potatoes cut into small pieces, black eyed peas cooked, then both these are mixed together with some salt and chilli powder, so that it won't taste bland


All kept ready, holes made gently in the puris



First, potato-black eyed peas mixture filled


Now the mixed chat, roasted jeera and chilli powder mixture sprinkled


Now, the green-sweet chutney


Mango lassi filled


Nylon sev strewn over


Now, some cilantro/coriander leaves, and pomegranate arils topped


Serve these extremely tasty puris as starters or snack


This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
I have already posted Dahi puri
Please check my other Mumbai street foods too
I made a healthy twisted version of Dahi puri, filled the small puris with mango lassi, and served them with fillings.....
Also, in this recipe, instead of making the green chutney and sweet chutney separately, I have combined both and made an easy version, which can be refrigerated for 2-3 weeks and used. It's quite easy to make this chutney.
You can make green and sweet chutneys separately also. That's your wish,
Green chutney
Sweet chutney



Ingredients
Small puris - 20
Boiled potatoes - 2, chopped, some salt and chilli powder mixed well and kept
Black eyed peas - 1/4 cup, soaked for 2 hours, pressure cooked, and mixed with potatoes
Nylon sev - as required
Pomegranate arils - as required
Coriander leaves - some

For the mango lassi
Fresh curds, thick - 1 1/2 cups
Chopped  ripe mango - 1, medium sized
Sugar = 3-4 tsps
Cardamom powder - 1/4 tsp
Salt - a pinch
Please refer to mango lassi 

For the 2-1 chutney, spicy and sweet
Coriander leaves - one handful
Green chillies - 3-4
Soaked raisins - 2 tbsps
Soaked dates - 2 tbsps
Chilli power - 1/2 tsp
Roasted jeera powder - 1 tsp
Chat masala powder - 3/4 tsp
Salt to taste
Tamarind paste - 1 tbsp

For the final topping
Chilli powder - as required
Roasted jeera powder - as required
Chat masala powder - as required

Recipe Cuisine: North indian; Category: Chat/mumbai street food/starters/snacks
Prep up  time: 30 mts; Prepration time: 5 mts per plate

Yields about 20-25 puris



Mango lassi made, and chilled


Coriander leaves, green chillies, soaked raisins and dates loaded into blender jar


Chilli powder, roasted jeera powder and chat masala added


Salt and tamarind paste added, and all given one or two quick pulses


Now, jaggery added, and blended to a smooth chutney


This is the green-sweet chutney


Chilli, roasted jeera and chat masala powders taken in a small bowl


Mixed and kept ready


Boiled potatoes cut into small pieces, black eyed peas cooked, then both these are mixed together with some salt and chilli powder, so that it won't taste bland


All kept ready, holes made gently in the puris



First, potato-black eyed peas mixture filled


Now the mixed chat, roasted jeera and chilli powder mixture sprinkled


Now, the green-sweet chutney


Mango lassi filled


Nylon sev strewn over


Now, some cilantro/coriander leaves, and pomegranate arils topped


Serve these extremely tasty puris as starters or snack


This post first appeared in www.malpatskitchen.com

Tuesday, December 31, 2019


Wishing you all a very very Happy and Helathy New Year!!!

Please check my other millet recipes here
*Millet is alkaline and it digests very easily
*Millet acts as a probiotic in your inner eco system
*Millet will always hydrate your colon and prevent constipation
*Millet calms your moods
*Millet is a smart carb with lot of fibers
*Magnesium in millets helps prevent heart attacks and migraine head aches
*Niacin in millets help lower cholesterol
*Highly anti oxidant
*Millets' high protein content makes it a must in Vegetarians' diets.

Normally we make Semiya kheer/Vermicelli kheer with regular semiya, which is not too nutritious or healthy. I was having thoughts about trying out some millet for kheer and it turned out to be no less, in fact, tastier, so creamy and guilt free!!!


Ingredients
Milk - 8 cups
Kodo millet semiya - 1 1/2 cups
Sugar - 1 cup
Saffron a small pinch
Cardamom powder - 3/4 tsp

To serve
Sliced almonds, as needed
A small pinch of saffron

Recipe cuisine: South Indian; Category: Dessert/festival delicacy/kheer varieties
Prep time: 5 mts; Cooking time: 30 mts

Serves 10 small cups

Milk set to boil in a thick bottomed vessel (I kept an anodised pan) and semiya added


Saffron and cardamom powder added


Milk has condensed almost to half of what it was, semiya is completely cooked now, add sugar, keeping the flames on the lowest, and keep on stirring so that it will not stick to the bottom


Chill and serve, topping with sliced almonds and little bit of saffron strands



This post first appeared in www.malpatskitchen.com

Notes 
* Any kind of millet semiya can be used. 
*Pearl millet semiya will be slightly dark brownish in color, and the kheer color may go down.






12:00:00 AM Mala Thiagu

Wishing you all a very very Happy and Helathy New Year!!!

Please check my other millet recipes here
*Millet is alkaline and it digests very easily
*Millet acts as a probiotic in your inner eco system
*Millet will always hydrate your colon and prevent constipation
*Millet calms your moods
*Millet is a smart carb with lot of fibers
*Magnesium in millets helps prevent heart attacks and migraine head aches
*Niacin in millets help lower cholesterol
*Highly anti oxidant
*Millets' high protein content makes it a must in Vegetarians' diets.

Normally we make Semiya kheer/Vermicelli kheer with regular semiya, which is not too nutritious or healthy. I was having thoughts about trying out some millet for kheer and it turned out to be no less, in fact, tastier, so creamy and guilt free!!!


Ingredients
Milk - 8 cups
Kodo millet semiya - 1 1/2 cups
Sugar - 1 cup
Saffron a small pinch
Cardamom powder - 3/4 tsp

To serve
Sliced almonds, as needed
A small pinch of saffron

Recipe cuisine: South Indian; Category: Dessert/festival delicacy/kheer varieties
Prep time: 5 mts; Cooking time: 30 mts

Serves 10 small cups

Milk set to boil in a thick bottomed vessel (I kept an anodised pan) and semiya added


Saffron and cardamom powder added


Milk has condensed almost to half of what it was, semiya is completely cooked now, add sugar, keeping the flames on the lowest, and keep on stirring so that it will not stick to the bottom


Chill and serve, topping with sliced almonds and little bit of saffron strands



This post first appeared in www.malpatskitchen.com

Notes 
* Any kind of millet semiya can be used. 
*Pearl millet semiya will be slightly dark brownish in color, and the kheer color may go down.






Monday, December 23, 2019

Pirandai also called Adamant Creeper is easily home grown and has so many health benefits. Food is indeed the best medicine ever, the wealth of nutrition and health that lie hidden in the Flora & Fauna around us must be imparted to our children, I strongly believe!!! Can you just believe, my maternal home's backyard is full of this divine plant, treating all sorts of stomach disorders from gastritis, indigestion, piles etc. It must be eaten in moderation, just a small ball of this thogayal will do wonders!!! This plant grown without any fuss, cannot be destroyed by pests or rodents, needs very little water, but needs good sunlight....It is a maintenance-free plant!!!


Backyard of my maternal home!!


In my friend's balcony


Ingredients
Pirandai, broken - 1 cup
Curry leaves - 1 cup
Gingely oil - 2-3 tsps
Hing powder - 1/2 tsp
Mustard seeds - 3/4 tsp
Broken red chillies - 2-3
Split urad dhal - 2 tsps
Pepper - 3/4 tsp
Jeera - 3/4 tsp
Tamarind paste - 1 tsp
Grated coconut - 2 tsps
Salt to taste

Recipe cuisine: South Indian; Category: Lunch/dinner/side
Prep time: 10 mts; Cooking time: 10 mts

Serves 3-4

First we have to take these precautions before touching pirandai. Even though it has such great medicinal values, we can't touch it, it causes lot of irritation and itch. Also tender segments have to be used, otherwise, it causes itch in the throat. So, we have to grease our palms well with gingely oil before handling pirandai. Pirandai broken into segments, and slightly scraped off.


Gingely oil heated and all the above mentioned seasonings added


Pirandai segments and curry leaves added


Grated coconut and salt to taste added, along with tamarind paste


On slow flames, nicely sauteed



A litlte after cooling down, loaded into blender jar


and blended to a smooth thogayal/chutney



While many elders lament about the unavailability pf this wonder-pirandai, it takes very litle effort...just a small segment planted in our balcony will yield everlasting supply!!!


This post first appeared in www.malpatskitchen.com







12:00:00 AM Mala Thiagu
Pirandai also called Adamant Creeper is easily home grown and has so many health benefits. Food is indeed the best medicine ever, the wealth of nutrition and health that lie hidden in the Flora & Fauna around us must be imparted to our children, I strongly believe!!! Can you just believe, my maternal home's backyard is full of this divine plant, treating all sorts of stomach disorders from gastritis, indigestion, piles etc. It must be eaten in moderation, just a small ball of this thogayal will do wonders!!! This plant grown without any fuss, cannot be destroyed by pests or rodents, needs very little water, but needs good sunlight....It is a maintenance-free plant!!!


Backyard of my maternal home!!


In my friend's balcony


Ingredients
Pirandai, broken - 1 cup
Curry leaves - 1 cup
Gingely oil - 2-3 tsps
Hing powder - 1/2 tsp
Mustard seeds - 3/4 tsp
Broken red chillies - 2-3
Split urad dhal - 2 tsps
Pepper - 3/4 tsp
Jeera - 3/4 tsp
Tamarind paste - 1 tsp
Grated coconut - 2 tsps
Salt to taste

Recipe cuisine: South Indian; Category: Lunch/dinner/side
Prep time: 10 mts; Cooking time: 10 mts

Serves 3-4

First we have to take these precautions before touching pirandai. Even though it has such great medicinal values, we can't touch it, it causes lot of irritation and itch. Also tender segments have to be used, otherwise, it causes itch in the throat. So, we have to grease our palms well with gingely oil before handling pirandai. Pirandai broken into segments, and slightly scraped off.


Gingely oil heated and all the above mentioned seasonings added


Pirandai segments and curry leaves added


Grated coconut and salt to taste added, along with tamarind paste


On slow flames, nicely sauteed



A litlte after cooling down, loaded into blender jar


and blended to a smooth thogayal/chutney



While many elders lament about the unavailability pf this wonder-pirandai, it takes very litle effort...just a small segment planted in our balcony will yield everlasting supply!!!


This post first appeared in www.malpatskitchen.com