Garlic Chips
I think I have not met a person who enjoys and loves garlic as much as my husband. There is this sense of delight and element of joy whenever he sees it or savors something that has garlic in it. In fact he goes …
Tag: healthy
Sesame coated Falafel /Spicy Bean Pattis
Madhu of Ruchii had sent me Arusuvai gifts about a month and half ago. I received the package at work and I excitedly opened it, my heart filled with warmth and anticipation. The package consisted of Rasam powder, Amchur powder, Raspberry tea, coasters and a …
Oatmeal Walnut Shortcake with Nutmeg (Eggless)
One of our favorite family pastimes most Friday evenings is to hang out at Barnes and Noble. We finish our dinner early and head out to B&N which is about a mile or so from our house. Our little one Sidarth usually plays with the toy trains in the kids section and we browse through the books of our interest.
No surprises here when I say that my favorite section is the cookbook section. It is easy to get lost in the wide array of books what with beautiful pictures, great cooking ideas, tips and knowledge of cuisines from all over the world. On one such occasion I saw this Vegetarian book and loved the recipes, pictures and the ideas.
This recipe is from that cookbook with the modification of adding nutmeg to enhance the flavor of this shortcake. The original recipe called to roll out the dough into a big circle and then cut out discs using circular cutter from that. But I had trouble doing that and I patted the dough into circles.
Ingredients:
- 2/3 cup whole wheat flour
- 2/3 cup all purpose flour
- ¼ cup oatmeal
- ¼ cup sugar
- 8 Tbsp (1 stick) unsalted butter
- 1 Tbsp milk
- ½ tsp nutmeg
- 1 tsp baking powder
- ¼ cup shelled walnuts, finely chopped
- 1 tsp baking powder
- Light brown sugar for sprinkling
Method:
- Preheat the oven to 350 F and grease one or two baking sheets.
- Sift the 2 flours together and add the dry ingredients salt, sugar, oatmeal and mix well.
- Slightly warm the butter and add to this mixture. Add the walnut and nutmeg, little milk and make thick dough. (This is almost as thick as chapathi dough)
- Take small balls from the dough, pat it with your hands and make rounds. (Use a round cutter if required and make the round even).
- Continue doing the same with remaining dough. Finally brush the top with milk and sprinkle them with sugar.
- Bake for 12-15 minutes until golden.
Healthy Breakfast: Pumpkin Idli (Dudhi Idli)
I was introduced to the new concept of Pumpkin Idli only after my wedding. My mother-in-law had prepared it early in the morning for breakfast and I had it with some ghee. Suffice to say that the taste was totally out of this world and …
Traditional Konkani Recipe: Kokum Kadi/ Sol Kadi
Kokum is a dark purple to black sticky fruit with curled edges. It is very abundant in the west coast region of India and hence mostly used in Konkan homes. It adds tart taste to the food and many use this as a substitute for …
Bitter Gourd Curry/ Karate Ghashi
Bitter Gourd I feel is a funky vegetable, so different in its taste and texture as compared to any other vegetable. The bitter taste is what sets it apart and you either love it or hate it. Luckily everybody in my family loves it and we cannot have enough of it.
This is a favorite dish of mine and is a typical Konkani recipe. I have learnt this from MIL. She is an expert in making this and whenever she is here, she makes an extra batch for me and stores it in the fridge. I then go on for days eating it with rice, rotis, or right about anything.
Ingredients
1 medium sized bitter gourd (karela/ bitter melon)
½ cup shredded coconut
5-6 red chillies
Juice of lemon size tamarind
3 tsps of jaggery
Pinch of Asafotedia
Turmeric
2 tsps Corriander seeds
1 tsp jeera
Oil, salt, mustard
1 cup of water
Method:
v Clean the bitter gourd thoroughly and cut it into small cubes.
v Boil 1 cup of water and add the diced bitter gourd cubes and cook until done.
v Meanwhile roast the red chillies, coriander seeds, jeera with little oil and keep aside to cool.
v Grind coconut along with red chillies, tamarind extract, and roasted spices into fine paste.
v Add this ground paste to the cooked bitter gourd and heat again.
v Add salt, jaggery and let it continue to boil more.
v Make a tadka of mustard, curry leaves, asafetida, and 1 broken red chilly and add to the mixture.
The dish is ready and has a unique combination of sweet, tangy, bitter, spicy taste that goes well with rice, Rotis, literally anything.