Crunchy Cabbage

Healthy, wholesome meal is so important for healthy life. I know it takes time and effort to put a healthy meal on the table, but when you know what you are providing your family, the happiness is great. Dinners are always cooked at home. Freshly cooked meal and we rarely have leftovers, because that is how I was brought up by my parents although both of them were out of the house and working. Simple dinner is fine, but it would be home-cooked with fresh ingredients. That is what I make for my family too. After returning from work, I understand how tiring it is to cook meals. So I started thinking and prepping ahead of time so that my mind is not exhausted thinking of what to cook. You will agree with me that it is not time consuming to cook a meal but rather decide a meal!

Not just dinner, But since past six to eight months I have been regularly preparing fresh hot lunches for us to take to work. Multitasking in the kitchen helps during busy mornings. Making protein rich breakfast and lunch to take to work has been my morning routine. I feel Indian homemade food is comforting, delicious, palatable, and it keeps control on the portion size. It is healthy and well balanced with perfect amount of best quality ingredients used for our family. My husband makes Chaash/yugurt drink also called as buttermilk with plain yogurt, water, and home-ground roasted cumin powder. This is a great mid morning or mid afternoon drink/snack with protein and calcium and keeps one well hydrated.

In my attempt to cook lunch and dinner, this cabbage slaw is a quick and handy recipe. I remember my mummy making this and she remembers her mom making this for her. We call this one 'kacho pakko shaak' as it is raw and not fully cooked. Although we make Indian style Cabbage and potato vegetable with spices, this one is our favorite for quick meals. Cabbage takes very little time to be shred finely and this vegetable is a quick saute type. It does not require time to cook it. It is a perfect side with other vegetables and dal.

Ingredients (serves 3-4 people)
5 cups of shredded cabbage
2 tsp. salt
2 tbsp. oil
1 tbsp. mustard seeds
1 chopped green chili
few curry leaves

• Use a shredding blade and shred cabbage. I like fine shred. You could also use a food processor to shred cabbage. It is quick and easy. Shredded cabbage can be stored in a ziplock bag in a refrigerator for 2-3 days for quick cooking.
• Add salt and mix well. Let it set aside for 10 minutes. Cabbage with sweat out lot water.
• Meanwhile make rotis, or dal, or rice.
• Squeeze out water from cabbage and keep squeezed cabbage in a separate plate.
• Heat pan or a wok.
• Add oil and let the oil heat. Add mustard seeds, chopped green chillies, and curry leaves. When they all crackle add squeezed cabbage.
• At high temperature mix cabbage well. Toss it around and cook for 2-3 minutes.
• Turn off the heat and serve immediately.
• Enjoy as a side with roti or rice.

For cabbage rice mix cooked rice with cooked cabbage and serve.

Here is pictorial recipe:

Use a shredding blade and shred cabbage. I like fine shred. You could also use a food processor to shred cabbage. It is quick and easy. Shredded cabbage can be stored in a ziplock bag in a refrigerator for 2-3 days for quick cooking.

Anjali slicer from India to shred cabbage. This is my favorite gadget in the kitchen :)

Add salt and mix well. Let it set aside for 10 minutes. Cabbage with sweat out lot water.

Squeeze out water from cabbage and keep squeezed cabbage in a separate plate.

Heat pan or a wok.

Add oil and let the oil heat. Add mustard seeds, chopped green chillies, and curry leaves. When they all crackle add squeezed cabbage.

At high temperature mix cabbage well. Toss it around and cook for 2-3 minutes.

A Healthy Homemade Meal!

Thandai Kulfi

My husband loves kulfi, I think he prefers Kulfi over Icecream. Although there is not much difference between the two, Kulfi is thickened milk with nuts or fruits that is frozen so it is denser than icecream but really soft and smooth.

Kulfi is pure thickened milk that is frozen. I know there are short cut recipes by adding cornstarch or bread as thickening agents, but then it cannot be used as offering to God or eaten during Hindu fasts. I know sometimes boiling milk to make kulfi can be tedious but believe me it is the right way to do and the flavor as the milk boils, thickens, and caramelizes tastes amazing. Check my recipe of regular Kesar and Malai Kulfi here. 

Since I did not have lot of time to let the regular milk boil and thicken, I tried using Half & Half and heavy whipping cream. Both these are found easily in the store and by using good quality organic Straus Milk products I achieve deliciously tasting kulfi for my family! While it is time for Holi, (festival of colors), friends meet over and part and enjoy chilled Thandai. It was time to combine the flavors of Thandai with the texture of Kulfi to make Thandai Kulfi.

Ingredients: (serves 4-6 people)

2 cups Half & Half

1 cup whipping cream

4-5 tbsp. My Thandai syrup (click here)

                              OR

4 tbsp. My Thandai powder (click here) + 4 tbsp. sugar

For garnishing

Slivered almonds and pistachios

• In a heavy bottom pan boil half & half. Simmer for 10 minutes till it reduces  and thickens. It will not take a long time.
• Add heavy whipping cream and simmer the mixture for 5-7 minutes.
• Turn off the heat and let the mixture cool.
• Add Thandai syrup to the thickened mixture. whisk well using a whisk or hand blender. If using Thandai powder, add sugar and thandai powder to thickened mixture and blend in the hand blender.  Strain the mixture.
• Pour in cups, garnish with slivered almonds and pistachios. Cover and freeze it for 6-8 hours. 
• Serve chilled

 

Here is step-by-step pictorial recipe:
       My Thandai Masala                               My Thandai Syrup

In a heavy bottom pan boil Half & Half. Simmer for 10 minutes till it reduces and thickens. 

Add heavy whipping cream and simmer the mixture for 5-7 minutes.

Turn off the heat and let the mixture cool.

Add Thandai syrup to the thickened mixture. whisk well using a whisk or hand blender. If using Thandai powder, add sugar and thandai powder to thickened mixture and blend in the hand blender.  Strain the mixture.

Pour in cups, garnish with slivered almonds and pistachios. Cover with plastic wrap or foil, and freeze it for 6-8 hours.

Enjoy Thandai Kulfi!!

Dhokla Matarghasti

Question: What does a Gujju do when you hand her an innovative mould?
Answer: She makes dhokla in it :)

Absolutely.... when I received my Amazon order of shot glass mould, I definitely wanted to try something different in it. I have seen videos on Facebook where everyone make ice or chocolate or cookie shot glasses filled with vodka, whipped cream, or milk. I wanted to experiment and make an appetizer, a gujju appetizer. Although my recipe is not new, but the idea is. Since these moulds are meant for baking, putting my imagination into practice was totally worth it.

Dhokla Matarghasti... let's see the meaning of this dish :)

Dhokla is a steamed cake, a delicacy from Gujarati cuisine. The mixed batter is poured in a mould or a plate and allowed to cook over boiling water. The steam helps to rise the batter and cook the dough to produce soft and moist savory cake. It is a healthy, nutritious, and protein rich breakfast and snack in Gujarati culture. Many of the cultures have adapted this technique of cooking and dhoklas are loved by most of the people around the world. And so are most Gujaratis!! :) Here is my recipe of traditional khaman dhokla.
Matar are green peas in Hindi. I somehow wanted to use this word in my tittle to indicate the peas stuffing for these shot glasses.
Matarghasti means fun. I was not aware of this term until I heard a song with Matarghasti in it. Bollywood lovers have guessed it right... Here is the song full of fun :) It is a peppy dance number which I listen to during my workout at the gym. Also, I love how the male actor, Ranbir Kapoor has mimicked a legendary actor Dev Anand's dance moves and style. I feel he has done a great job!

Okay, so let's come back to the recipe...I think I did enough Matargashti above! :)

Ingredients to make around 10-12 dhokla shots:
1 cup besan/ chickpea flour
1+1/2 tbsp. semolina/fine rawa
1/2 tsp. citric acid granules
4 tbsp. sugar
1 tsp. salt
Pinch of turmeric powder
3/4 cup water
1 tbsp. Eno fruit salt + 1/4 cup water

For filling:
1 cup fresh of frozen green peas (slightly blanched)
1 cup grated cheese
1/4 cup finely chopped onions
2 tbsp. oil
1 tsp. cumin seeds
1 small green chili chopped
1 tsp. salt

Cilantro to garnish.
Shredded coconut to garnish.

Method:

• Mix chickpea flour, semolina, citric acid, sugar, turmeric, salt together and make a smooth dough with 3/4 cup of water. Whisk well for sugar and citric acid granules to dissolve. Leave it aside for 5 minutes.
• Add Eno fruit salt and 1/4 cup of water and whisk well. The batter will froth and become light and airy.
• Grease the mould well.
• Add batter to each mould.
• Gently place in a microwave and microwave on 100% setting for 1:45 minutes.
• Gently remove from the microwave and let it cool for 5 minutes. 
• Carefully and gently remove each dhokla shot glass. It is delicate so handle with care.
• Place dhokla shot glass on a plate. Sprinkle very little water to avoid dhokla from drying.

Prepare a filling:

• Heat oil in a pan. Add cumin seeds and saute onions and green chilies.
• Add peas and salt, and mix well.
• Turn off the heat and leave it aside for some time to cool slightly.
• Add grated cheese and mix well.

Before serving:
Fill each dhokla shot glass with peas filling and garnish with cilantro and shredded coconut.

 Here is step-by-step pictorial recipe:

Click on the image to check these moulds.

Mix chickpea flour, semolina, citric acid, sugar, turmeric, salt together and make a smooth dough with 3/4 cup of water. Whisk well for sugar and citric acid granules to dissolve. Leave it aside for 5 minutes.

Add Eno fruit salt and 1/4 cup of water and whisk well. The batter will froth and become light and airy.

Grease the mould well.

Add batter to each mould.

Carefully and gently remove each dhokla shot glass. It is delicate so handle with care.

Place dhokla shot glass on a plate. Sprinkle very little water to avoid dhokla from drying.

Fill each dhokla shot glass with peas filling and garnish with cilantro and shredded coconut.

Have some Matargashti!!

Mooli Osaman: Clear Dal and Radish Soup

Cold and rainy days are accompanied with hot comfort food, and every family has their recipe of delicious comfort food. It could be samosa and pakoras for some, soups for some or hot spicy food for some. We definitely enjoy hot steamed rice with dal or vegetable. That is our way of enjoying a relaxing comfort meal.

Osaman is a clear dal soup made by collecting excess water from cooked dal. It is made flavorful by tempering and adding few healthy ingredients. Together with left over thick dal or lachko dal as we call it, it is a great comfort food with steamed rice. This is a wonderful protein-rich recipe to enjoy on a lazy weekend or a busy weekday!

My mother adds radish slices to osaman and we love it that way. The taste is enhanced by cooking radish slices with osaman water to make a delicious broth. You can choose to avoid it or add it as per your family likes.  Radish in this recipe helps to cleanse and detoxify your body, and Osaman is a healthy dal soup especially during the flu season.

Ingredients: (serves 3-4 people)

1 cup Toor dal/ split pigeon peas

4 cups water

For thick dal:

1 tsp. salt

pinch of turmeric powder

For Osaman

1+1/2 cup water

1 cup sliced radish

1 tsp. salt

2-3 tbsp. powdered jaggery

4-5 dried kokam berries

Pinch of turmeric powder

1 tbsp. ghee

1/2 tsp. cumin seeds

1/2 tsp. mustard seeds

1 chopped green chili
1/4 tsp grated ginger

1/4 cup plain yogurt

Cilantro and Shredded coconut to garnish

• Wash toor dal well. Add 4 cups water and pressure cook for 45 minutes or 4-5 whistles. Let the pressure cool and gently open the pressure cooker.
• Pour water from cooked dal in a different container.
• Use a whisk to mash cooked dal and add 2-3 tbsp. of mashed dal to dal water.
• Add 1 tsp. salt and pinch of turmeric powder to mashed dal. Heat it for 2-3 minutes while stirring to avoid dal getting burnt in the cooking vessel.
• Add 1+1/2 cup regular water to dal water.
• To the dal water, add sliced radish, salt, pinch of turmeric powder, grated ginger, jaggery, and kokam.
• To temper: heat ghee in a tempering bowl, add cumin seeds, mustard seeds, chopped green chilies.  When it crackles add pinch of asafoetida (hing) and pour the temper to dal water.
• Bring dal soup to boil and simmer for 15-20 minutes.
• Turn off the heat and immediately add 1/4 cup of yogurt. Do not mix. Cover the container and leave it untouched for 5 minutes.
• Mix and serve with thick dal and rice or enjoy as is.
• Garnish with cilantro and shredded coconut!

Wash toor dal well. Add 4 cups water and pressure cook for 45 minutes or 4-5 whistles. Let the pressure cool and gently open the pressure cooker.

Pour water from cooked dal in a different container.

Use a whisk to mash cooked dal and add 2-3 tbsp. of mashed dal to dal water.

Add 1 tsp. salt and pinch of turmeric powder to mashed dal. Heat it for 2-3 minutes while stirring to avoid dal getting burnt in the cooking vessel.

Here is a traditional Indian wooden whisk. It is held in between palms and the palms are rubbed, to creating rotating back and forth motion.

Add 2-3 tbsp. of mashed dal to dal water.

Add 1+1/2 cup regular water to dal water.

To the dal water, add sliced radish, salt, pinch of turmeric powder, grated ginger, jaggery, and kokam.

 Jaggery powder and dried kokan berries

To temper: heat ghee in a tempering bowl, add cumin seeds, mustard seeds, chopped green chilies. 

When it crackles add pinch of asafoetida (hing) and pour the temper to dal water.

Bring dal soup to boil and simmer for 15-20 minutes.

Turn off the heat and immediately add 1/4 cup of yogurt. Do not mix. Cover the container and leave it untouched for 5 minutes.

Mix and serve with thick dal and rice or enjoy as is.

Garnish with cilantro and shredded coconut!

Thick or Lachko Dal with a dollop of ghee, accompanied with Osaman and rice.

Enjoy!!