- Parathas
- Pongal
- Plain rice
- Pooran poli
Anu ki Rasoi
Friday 12 April 2024
Raw mango temporary pickle
Tuesday 2 April 2024
Coriander Stalks Chutney
I generally use parts of coriander stalks along with the leaves to garnish veggies. If I'm making a chutney, I use all the stalks. But sometimes, only the stalks are lurking behind. I don't feel like throwing them away. So I just added a few more ingredients and made a chutney, which turned out to be very yummy!
Ingredients:
1.Coriander stalks from 1 bunch coriander - the one we get at an indian grocery store here.
2. 1 dry red chilly
3. 1/4 jalapeno
4. 2 cloves garlic
5. Salt
Method:
Coarse grind. Eat fresh.
I didn't even add lemon or anything for sourness. It turned out to be totally lip smacking!
Sunday 25 February 2024
Kaadha aka Herbal Tea aka Magic Potion
Methi seeds - 1 teaspoon - pounded
Black pepper - 1/2 teaspoon powder or 4-5 pepper corns
Gud (Jaggery) - Optional - 2 teaspoons or according to taste
Lemon Juice - 2 teaspoons
7. Sieve the kaadha. When it reaches a temeperature where you can drink it, add lemon juice. Vitamin C is sensitive to heat and hence it should not be added to the boiling kaadha.
Monday 15 January 2024
Saag Reshmi
Saag
My Mom talked about a delicious sarson ka saag that her neigbor cooked for her. I had a 50-50 organic leaf mix sitting with me which I wanted to cook today. I instantly requested to speak to her for the recipe. The recipe is for sarson ka saag but I tweaked it for my lea and it turned out to be very delicious. I'll be posting both the original and the tweak. Thankyou for your recipe, Reshma!
Ingredients for Sarson ka Saag:
Mustard Greens - Sarson - 1 bunch
Spinach - 1 bunch
Bathua - 1 bunch
Garlic - 1 small pod or 10-12 cloves
Onion - 1 big or 2 medium
Tomatoes - 3-5(depending on the size)
Green chillies - 2-3
Ginger - 2 inches.
Ingredients for my Leaf Mix Saag:
Leaf Mix - 1 box - 450 gms (16 oz)
Radish leaves - tender - 6-7, without stalks
Radish - 3 inch piece - chopped
Onion - 1 big
Tomatoes - 2 big
Green chillies - 2
Garlic - 10 cloves - chopped in a manual chopper
Ginger - 2 inches - grated
Mustard oil - 3 teaspoons
Ghee - a bit, for the final tadka
Red chillies
Salt, turmeric, red chilly powder
Method -
1. Cover and boil the leaves and radish in very little water. Let the mix cool.
2. Chop onions and tomatoes. You can puree 3/4th of tomatoes and leave 1/4th as roughly chopped. I used a manual chopper for garlic, onions and tomatoes.
3. Heat mustard oil. You can use any other oil but mustard oil for mustard greens sounds just right!
4. Add garlic. Then onions. After a while, add grated ginger and chopped green chillies. Add salt and let them turn golden brown. Add tomatoes. After 5 minutes, add turmeric and red chilly powder.
5. I used the chopper to roughly grind the boiled leaves. Even if you use a mixer, do not make a fine paste. Add the coarsely ground leaves to the mix. Let it simmer for at least 10 minutes. The longer you simmer, the creamier the texture. If it's mustard greens, simmer for 45 minutes. This will help the curry to get a creamy texture. You can add garam masala. (I did not)
6. Prepare the final baghaar. Heat a teaspoon of ghee. Add 2-3 dried red chillies and add this mix to the saag. You can season this in butter or oil too. You can use more ghee or butter. It will definitely add to the taste but I did away with the additional fat.
7. I simmered it exactly for 45 minutes. The taste was perfect! Edit: I've made this by simmering for just 10 minutes and it tasted good.
Tips:
1. There's no jeera or mustard seeds in the seasoning. Heeng can be added but I did not.
2. I could have added more radish leaves. I have a few kohlrabi. radish and beetroot leaves in my fridge. Wonder if I can try this recipe with that blend:)
3. Do not add methi leaves to the mix. It will give a bitter taste.
4. Try to boil the leaves in minimal water.
5. I was curious about what all was in my leaf mix. Here it is! Very interesting :)
Saturday 12 March 2022
Teheri
Comfort food for a cold evening :) I just felt like eating a hearty teheri today and it turned out lip-smackingly satisfying!
Ingredients:
(Serves 3 Adults)
Basmati Rice - 1.25 cups
Ghee - 1.5 spoons
Potato - 1 medium - big chunks
Onion - 1 medium, cut thin lengthwise (skip them if you're short of time)
Garlic - 6-8 cloves
Ginger - 1 inch
Peas - 1/2 cup
Carrots - 1 big, julienned
Beans - chopped 1 inch pieces
Coriander leaves - chopped, a handful
Khada Garam Masala - 1 bayleaf (tej patta), 2 cloves, 1 open cardamom (elaichi), cinnamon powder.
Cumin seeds, chilli powder, turmeric powder, coriander powder, black pepper powder, salt.
Method:
1. Heat ghee.
2. Add cumin seeds and then khada garam masala.
3. Add pounded / grated garlic.
4. Add onions and salt. Sauté for a while.
5. Add ginger, potatoes, peas, beans, carrots. Sauté for 5 minutes.
6. Add chili powder, turmeric powder, coriander powder, jeera powder. Mix well and sauté for another couple of minutes.
7. Add soaked rice. Turn and mix. Add 1.5 cups water in 1 cup rice. One whistle in cooker. In IP - either rice setting or 5 minutes on manual. Let it cool. Add dhaniya patta.
You'll love it! Eat with dahi, raita or a pickle of your choice.
Wednesday 6 May 2020
Bitter Fact About Bottle Gourd (Lauki) That Could Save your Life
A veggie full of goodness can turn fatal if bitter. |
3. Drink bottle gourd juice in moderation. If consumed in leass quantity, around 50 ml, the poisoning can be managed better. If consumed over 200 ml, bitter juice can turn fatal.
Symptoms:
The symptoms can be immediate or can take a while.
Rush to emergency and let the doctor know about the quantity and level of bitterness of bottle gourd consumed. Take a sample of bottle gourd/ juice with you if you can.
Treatment:
There is no antidote for it. The patients are generally treated with intravenous fluids and a thorough checkup of all vital organs is carried out.
Prevention is the Best Cure:
It is also important for emergency doctors to know about this poisoning and interventions required.
By spreading awareness, you could save someone from an unpleasant, life-threatening experience.
Tuesday 14 April 2020
Using Watermelon Whites
The green of the rind goes to the compost bin. Pic courtesy: Pixabay |
Watermelon Whites |
Here's the recipe:
Watermelon whites added to lentils to make a savory pancake (dosa) |
1. Wash the lentils well and soak for at least 2-3 hours. You can soak them overnight too. Blend all the ingredients together. You can add more watermelon whites or water to make a consistency like pancake batter. Taste the batter and adjust spices.
2. When the griddle is hot, season it with some oil. Pour the mix on hot griddle. Keep it on medium-high flame. Flip the pancake when well done from one side. Let it sauté lightly on the other side.
3. When done, enjoy it hot with ketchup or a dip of your choice.
1. You can refrigerate or freeze the whites, because chances are that you won't be able to use them all at once.
If you use the whites in some other way, do let me know.