Ponk Wada

It is the season of freshly harvested Jowar Sorghum, and away from our country we do get freshly frozen PONK. While everyone back home is enjoying these fresh and in various recipes, we too should enjoy it away from home. :) Here is my post on PONK that I had posted few years back. Check the post to know what Ponk is. I will also have more recipes with PONK as the main ingredient published soon.

While we call it PONK is Gujarat, it is HURDA in Maharashta, and Ponk or Hurda parties are very popular in this winters. I too will be hosting Undhiyu and Ponk party in by backyard soon and I am surely excited about it!

During ponk get-together and party variety of food with ponk is prepared. Freshly harvested Ponk is the star, and one of the popular recipes is Ponk wada. It is a pakora/pakoda/fritter with main ingredients ponk. Inspired by regular ponk wada, I made these crispy wadas using ponk or fresh jowar sorghum and jowar flour. I did not make it like a typical besan or chickpea flour pakora or bhajia. This gave it a different texture making it more delicious. I also used spicy sev noodles which s a perfect side with ponk in the dip. Ponk and Sev go hand in hand, and I won't separate them. I served ponk wada with sev dip and lemon wedges  and left over sev noodles by the side. The combination of all these was just delish, and you gotta try it!!!

Ingredients (serves 3-4 people)

1 pack Deep food Ponk (it comes with pack of Ponk and a Pack of sev noodles)
1/4 cup finely chopped onions (optional)
1/4 tsp. minced garlic (optional)
1 tbsp. finely chopped green chilies
1 tbsp. chopped cilantro
1/2 cup jowar flour
1/2 cup water
1 tsp. salt
Oil for frying

For the dip
1 cup plain yogurt
1 tsp. garlic chutney
2 tbsp chopped onions
1/2 tsp. salt
2 tbsp. sev noodles

Method

• Thaw frozen Ponk. 
• In a bowl mix onions, garlic, green chilies, cilantro, and salt. Mix well and leave it aside for 5 minutes.
• Add the entire packet of ponk (slightly more than 1/2 cup).
• Add Jowar flour.
• Add around 1/2 cup water to make a thick batter.
• Make small wada or patties and deep fry in medium hot oil till they turn golden brown and crisp.

To make the dip.

• Mix all the ingredients in plain yogurt.

Serve with lemon wedges and leftover sev noodles.

Here is step-by-step pictorial recipe:

Thaw frozen Ponk.

In a bowl mix onions, green chillies, cilantro, and salt. Mix well and leave it aside for 5 minutes.

Add the entire packet of ponk (slightly more than 1/2 cup).

Add Jowar flour.

Add around 1/2 cup water to make a thick batter.

Make small wada or patties and deep fry in medium hot oil till they turn golden brown and crisp.

Onion and Garlic Sev Dip

Serve with lemon wedges and leftover sev noodles.

 See you all in the New Year with some creative recipes. 

Till then have a fantastic last day of 2016!!

Khatti Meethi Gujarati Kadhi

I am not a reader, but do enjoy reading science and facts. I enjoy collecting information on nutrition. Food & Nutrition was my second favorite subject in college after Textile science. Strange isn't it? Even I feel it strange now. Yes textile and clothing is my love. Basically my inclination is towards anything sciencey and  factual. And so reading about nutrition is interesting to me. Lately I have been reading a lot about proteins for vegetarians, and I found that not just a single grain but combination of grains (rice and legumes) provided complete protein. Wow,  our traditional recipes are totally based on science!! Very interesting find. So instead of eating a totally new grain rich in protein, I can still attain same nutrition having the most comfort food my mom made and I grew up on!! Isn't that amazing???? That would keep my mind as well as my body fit. No wonder dal:rice, Khichdi:kadhi, rajma:rice, sambhar:rice go well with each other and are deliciously comforting.

When we fall sick, mummy makes khichdi. Don't we all associate khichdi as sick person's food or hospital food. Yes indeed, khichdi, a simple poor man's food is indeed a rich source of protein and nutrients. This dish is cooked soft and mushy, lightly seasoned and is perfect for a person recovering from illness. It is  great source of carbs, proteins, fiber, and can be easily digested. 

There are various types of Khichdis. I like it with plain yogurt or homemade dahi. Even sweet and sour Gujarati kadhi complements khichdi, and together they are a great winter foods. Few days back I had published a recipe on Khatti Kadhi, a sour preparation that goes well with steamed rice. Since I provided an introduction to Kadhi there, I will not be re-wrtting it here. Check my khatti Mooli kadhi recipe and pictures. by clicking here.

Check out the information on Complete Proteins below. I have also cited the sources.
"Grains, such as rice, oats, wheat, rye and corn, can act as complementary proteins for legumes such as lentils. They contain the cysteine and methionine that lentils lack, and lentils provide the lysine that grains do not contain enough of. Whole grains are a more nutritious option than refined grains. Legumes and grains are one of the most common pairings for complementary protein. Indian daal with rice is an example of a lentil and grain dish".  http://healthyeating.sfgate.com/foods-mixed-lentils-provide-complete-source-amino-acids-1195.html

"Complement Proteins

Complement proteins are two or more incomplete protein sources that together form a complete protein. If a protein is low in a certain amino acid, like lysine, a complement protein is one that provides the missing protein, in this case lysine. Together, these two proteins provide you with all of the essential amino acids that your body needs to function properly.

Because most plant proteins are incomplete, finding complementary proteins is especially important for vegetarians.

 

Complementary Protein Examples 

Beans and rice are an example of complementary proteins. Beans are low in specific essential amino acids that rice provides. Other complementary protein combinations include a peanut butter sandwich, tofu with rice, pita bread and hummus, chickpeas and rice, beans and tortillas and baked beans and cornbread". http://www.livestrong.com/article/550980-what-is-a-complement-protein/

Below are few Khichdi recipes I have shared earlier.
Check out my recipe of Peanut Khichdi 
Check out my recipe of Bulgar Wheat Khichdi
Check my recipe of Moong Dal Khichdi

Ingredients to make Green Moong Khichdi (Serves 3-4 people)

1 cup rice
3/4 cup whole green moong or green moong dal (rich source of protein and fiber)
5 cups water
1/4 tsp turmeric powder
3-4 pepper corns
2 tsp. salt

Method to make khichdi

• Wash rice and moong beans or dal well with water for 3-4 times. Use a large container.
• Add 5 cups of water and other ingredients to washed rice and dal mixture.
• Put 3-4 inches water in a pressure cooker. Put the Rice and Dal container into the pressure cooker and cook till you hear 5-6 whistles. If your pressure cooker does not whistle, cook for 45 minutes to an hour.
• Turn off the heat and let the pressure settle before opening the lid of the pressure cooker.
• Remove the lid and mix well and serve.

Ingredients to make kadhi
1 cup plain yogurt (slightly sour)
3 cups water
3 tbsp. chickpea flour/besan
1/4 tsp. turmeric powder
2 tbsp ghee
3-4 cloves
1 inch cinnamon stick
2-3 dry red chili or borya marcha
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. mustard seeds
4-5 curry leaves
Pinch of hing
1+1/2 tsp. salt
2-3 tbsp. gud/jageery (finely chopped or powdered)
3-4 kokam
Coriander leaves/cilantro to garnish

• Mix yogurt, water, and chicpea flour to form a lump free mixture.
• Add salt and turmeric powder and mix well.
• In a kadhai on in a tempering bowl heat ghee.
• Add cinnamon stick, cloves, coriander seeds, cumin seeds, chilies, curry leaves. When the seeds start to fry and crackle, add hing.
• Pout the yogurt mixture to the temper and mix well.
• Add chopped gud/jaggery and washed kokam.
• Boil kadhi on medium to low heat stirring occasionally. Simmer for 8-10 minutes.
• Taste for sweet and sour flavor and add gud/jagery if needed.
• Garnish with cilantro.
• Serve with Khichdi and papad.
• Enjoy!!

Mix yogurt, water, and chicpea flour to form a lump free mixture.

Add salt and turmeric powder and mix well.

In a kadhai on in a tempering bowl heat ghee.

Add cinnamon stick, cloves, coriander seeds, cumin seeds, chilies, curry leaves. When the seeds start to fry and crackle, add hing.

Pout the yogurt mixture to the temper and mix well.

Add chopped gud/jaggery and washed kokam.

Boil kadhi on medium to low heat stirring occasionally. Simmer for 8-10 minutes.

Taste for sweet and sour flavor and add gud/jagery if needed.

Garnish with cilantro.

Serve with Khichdi and papad.

Our Humble Khichdi-Kadhi!!

Lemon & Pepper Jam

Everyone knows of the lemon tree in our backyard and wonderful produce it gives. I have shared the recipe of Lemon Squash, Lemon Pickle, Lemon Hand Scrub, and now it is this time of the year when I have to experiment something new. There is so much produce that even after making pickle, scrub, and squash, I had to research on a new recipe to preserve them.

I was thinking of making Lemon Chundo just like we Gujaratis make Raw Mango chundo by adding sugar to raw mango and making a Jam. Then while looking for ideas on Pinterest. I came across the recipe of Lemon Marmalade by Simply Recipes. The cook/author has described the recipe really well.  So I had to give it a try and added dry Kashmiri pepper (Indian variety) flakes.

I really enjoyed making this recipe. A very different concept and an amazing sweet and sour taste with slight spice. I feel using Habanero pepper would increase the spice and give a kick to the sweet and sour taste. The aroma of lemon cooking in water was just amazing. I could smell it a meter away from the pot and cooked lemons created a great consistency and texture with natural pectin in them. Nothing better than organic Lemon jam made at home and creating these mini jar for friends!! :)

We all associate Jam as a spread on bread or toast, but I used it differently to create fun. I made some gourmet pizza, a cream cheese spread, and marinated paneer tikka. But I am so ready to use it as a topping on yogurt and ice creams, stuffing in puff pasty, and with pecan pie. Believe me sky is the limit to incorporate this Jam in a recipe. Leave a message below and give me more ideas of how you would you use this jam in a different recipe.

Ingredients to make this Jam

6 cups of chopped lemons
6 cups water
6 cups sugar
2-3 tbsp. of pepper flakes (you can change the quantity depending on the spice level)

• Wash and wipe lemons well. Cut into small pieces.  
• In a large pan add cut lemons and water and bring it to boil and cook till lemons skin get tender. This could take around 45 minutes to an hour.
• Add sugar to the cooked lemon mixture. let the sugar melt. You could leave the lemon pieces as is or use a hand blender to slightly blend it.
• Allow sugar syrup to boil and thicken. This could take around 15-20 minutes.
• Add pepper flakes to cooking jam.
• Keep a plate in a freezer for 5 minutes. This plate is used to test the readiness of the jam. I did the same while making strawberry jam earlier. 
• Pour a tiny bit of jam on chilled plate. It should maintain its shape and not start to spread. If it spreads, it is not ready. Also push slightly cooled jam with your finger...it should wrinkle like the author of Simply Recipes, Elise Bauer says.
• Place glass jars in a 350 F oven for 5 minutes. Just to make sure that there is no moisture in them. When ready, Pour hot Jam in the jar and put the lid on the seal them. I would really suggest refrigerating it to store for long time as we have not added any preservatives to it.

Here is step-by-step pictorial recipe

Wash and wipe lemons well. Cut into small pieces.

In a large pan add cut lemons and water and bring it to boil and cook till lemons skin get tender. This could take around 45 minutes to an hour.

Add sugar to the cooked lemon mixture. let the sugar melt. You could leave the lemon pieces as is or use a hand blender to slightly blend it.

Allow sugar syrup to boil and thicken.

Add pepper flakes to cooking jam.

Keep a plate in a freezer for 5 minutes. This plate is used to test the readiness of the jam. I did the same while making strawberry jam earlier. 

Pour a tiny bit of jam on chilled plate. It should maintain its shape and not start to spread. If it spreads, it is not ready. Also push slightly cooled jam with your finger...it should wrinkle like the author of Simply Recipes, Elise Bauer says.

Place glass jars in a 350 F oven for 5 minutes. Just to make sure that there is no moisture in them. When ready, pour hot Jam in the jar and put the lid on the seal them. I would really suggest refrigerating it to store for long time as we have not added any preservatives to it.

Lemon Jam Jars ready for friends!

Here is Naan Bread Pizza that would be great as an appetizer or snack for your next party.

• Heat 2 tbsp. oil in a pan, add slices onions and fry till they turn brown and caramelized. Add handful of pistachios and fry for 2-3 minutes.
• Heat naan in an oven. Remove and spread some cream cheese on it. Spread some Lemon pepper lam. Sprinkle some pepper flakes (optional) Top it with caramelized onions and pistachios. 
• Cut into pieces and serve!

Here is Sweet and Sour Cream Cheese Spread.

• 
  
• Mix 1/2 cup cream cheese with 2  tbsp. of Lemon & Pepper Jam.
• Put on a wax paper or parchment paper . Add some chill flakes and roll the paper tightly to make a log. Refrigerate for 30 minutes to set. 
• Serve with crackers.

Here is Sweet & Sour Paneer Tikka Kababs.

• In 1/2 cup thick yogurt, add 2 tbsp. Lemon & Pepper Jam, 1/2 tbsp. chili powder, 1/4 tbsp. garam masala, 1/4 tsp. kasuri methi, 1/4 tsp. salt. Mix well. 
• Cut Paneer into small cubes, cut bell pepper, and onions into small pieces. Marinate everything in yogurt marinade for 30 minutes. 
• Assemble paneer and veggies on a skewer. 
• Preheat oven to 550 F or the highest temperature. Place skewers in a baking dish rim such that paneer pieces do not touch the pan. That way they can cook without getting stuck to the pan.
• Cook Paneer and veggie skewers for 7-10 minutes or till it lightly browns.
• Remove and sprinkle some chaat masala.
• Enjoy Sweet & Sour Paneer Tikka!

Enjoy this Jam and its Variations!!