Cook with Esh

perfect brown rice in an electric rice cooker

2015-10-17T04:41:00.000-07:00

I know there are a lot of posts on how to cook the perfect brown rice in an electric rice cooker,but this is how i do it and the results are really good

measure the rice, rinse and and add 1:2 (1 rice 2 water)ratio water
soak for a good 45 mins to an hour ..I have always had better results with longer soaking period .i sometime soak it up to 3 hours
use a trivet if available ...it just creates a pot within a pot so, that the bottom of the actual cooker never touch base ,if u don't have it then its fine ,if you do, use it .
with the brown rice setting let it cook and let it switch off on its own..or if your cooker is like mine ,without any setting ,then just let it cook until the indicator goes off.
and there you have it ..perfectly cooked brown rice ...its chewy and has lots of flavor on its own ,serve it with your favorite curry

Here is a video tutorial :

and here is a video for the review on the rice used :

thank you for visiting my blog !

Homemade lotion- non greasy- 3 ingredient easy recipe

2015-03-20T23:16:00.000-07:00

"Winter's a good time to stay in and cuddle ,but put me in summer and ill be -a happy snowman",remember Olaf's summer song?I'm such a big fan(of Olaf,not of summer I'm not) but his idea of summer, his love for that season of year is so pure and magical,that it really makes you want to be a part of it.So to all my readers here's a little something to celebrate this summer ,a DIY on light homemade lotion that take less than 5 minutes to make
Ingredients:

oil-1/4 cup
beeswax-2 tbs
aloe vera gel-1/2 cup
optional-essential oil of choice

Aloe Vera gel as the basic ingredient here ,not only is this gel great as a moisturizer,but also it treats acne ,sunburns and fights aging .Grapeseed oil has been used here because it is light but can be substitute with any carrier oil of choice ,and the final ingredient used here is organic beeswax which acts as an emulsifier or thickener in this recipe.

start by measuring your wax in a bowl
to this add the oil,heat this mixture using a double boiler method and make sure the wax is completely dissolved,
in few minutes the wax will start settling , this is the right time to add in your measured gel,
now with the help of a hand blender or mixer bring everything together,it will take a minute or two before you notice the lotion take form till then just keep mixing ,
also remember to scrap the sides off every now and then,and keep mixing until a smooth uniform lotion is formed
if you prefer ,now will be a good time to add essential oils,ive used lavender here just a few drops will do ,
give it a one last stir and were done

so much better than what comes out of a store bought plastic bottle and absolutely no harmful chemicals ,so the question is how long it last,the shelf life :well i haven't used any stabilizers,so it will go bad ,eventually ,in a couple of weeks .The trick here is to make small batches,each lasting two to three weeks,and store in sterile airtight containers in cool dry place

Here is a quick tutorial :

thank you for visiting!

Low fat fudgesicle

2015-03-07T10:33:00.003-08:00

Daylight saving kicks in tomorrow and summer is almost here ,and all my 3 year old ,ever asks me these days is ,-"mommy can I have an ice cream? ",and how can one say no to those big beady eyes?. Recipe dedicated to all ,Ice cream loving kids and their cool moms who can whip some up!

Ingredients:
2 cups 2%milk(substitute with almond milk for vegan version
Sugar(demerara brown granulated,increase to 3/4 cup if using refined white) -1/2 cup
Coco powder-1/4 cup
Arrowroot starch -2 tbs (substitute corn starch if not available)
Bitter sweet chocolate -1/4 cup
Pinch of salt
Ghee or butter-1 tbs
Vanilla extract-2tsp

start by adding your 2%milk and sugar to a heavy bottom sauce pan
now to this add coca power and the measured out starch,now here I'm using arrowroot powder to thicken up this chocolate sauce but ,if u don't want to or don't have it handy you can just substitute it with corn starch,
mix everything well making sure there are no lumps and transfer to a medium low heat,
add in the chocolate chips and cook until the mixture turns into a thick sauce
next turn off the heat ,add vanilla extract and butter ,combine and let cool
transfer into molds ,freeze minimum of 6 hours and enjoy ,

There you have your very own low fat, easy homemade treat .These fudgesicles can be as low as 70 calories per serving depending on the size of mold you choose
Here is a quick video tutorial:

thank you !

Skinny Dahi vada -low fat,no fry recipe (spicy lentil dumplings dunked in yogurt sauce)

2014-05-17T19:53:00.001-07:00

Dahi vada or thayir vadai is a popular snack from India ,in which deep fried lentil dumplings are soaked in yogurt sauce .Here is something I tried to lighted it up and make it a diet-friendly recipe, so that it could be enjoyed guilt free more often.

Ingredients
urad dhal 1/2 cup
mung dhal-1/4 cup
almond-4 whole
salt and pepper to taste
thick yogurt -1 cup
oil for spraying
chaat masala for garnish

start by measuring the urad dhal and the mung dhal,rise and soak for minimum of four hours
add almonds and grind everything to a smooth paste with the the help of a little water
now season with salt and pepper ,mix and keep aside
for the sauce take one cup of thick yogurt ,season with some salt and if you prefer add a bit of chaat masala at this stage
grease a paniyaram(also called aebleskiver pan ) pan and pour in the batter about 3/4 full
give it a spray and let cook for a few more minutes before flipping it on the other side
repeat until all the batter is used up
soak these vadai in the yogurt sauce for a minimum of an hour and finish off with some chaat masala sprinkled on top
serve this cold right out of the refrigerator with some sweet and hot chutneys

Here is a quick tutorial :

Thankyou for visiting !

Herbal Throat drops ,homemade lozenges - for cold ,cough and sore throat-all natural remedy

2014-04-27T22:39:00.000-07:00

I make these honey drops every flu season and my family loves how they taste, my two year old even thinks they are candy (so far so good,until one day she discovers the real difference).They are chewy(best to be dissolved slowly in mouth for soothing relief) and very effective-without the chemicals of course ,so lets see how to make a small batch.
First lets see how this recipe works against common cold and flu :

Honey

It has been in use for time immemorial around the world, in various traditional medicines and is known for its
antiseptic, antibiotic, anti fungal, and antibacterial properties,

Lemon

Lemon is acclaimed for its vitamin C content that helps immunize against common cold and also has antimicrobial properties.
Both honey and lemon have significant ability to inhibit the growth of microbes that can cause infection

Turmeric

turmeric has antiviral and antibacterial properties that helps fight flu naturally

Ginger

ginger acts as a natural decongestant and also as an antihistamine(hiss-ta-meen)(like benadryl or claritin)that prevents allergy symptoms.

Cinnamon

Cinnamon like honey has anti-viral, anti-bacterial, and anti-fungal properties,it fights viruses and inhibits the growth of harmful bacteria

Ingredients:
honey-1/4 cup
lemon juice-1/2 tsp
lemon zest-1/4 tsp
turmeric powder-1/8 tsp
ginger powder(sukku)-1/4 tsp(reduce to 1/8 tsp if too spicy)
cinnamon powder-1/4 tsp
powder sugar-to coat

Directions:

Pour your honey into a heavy sauce pan and add in the lemon zest,turmeric,cinnamon and the ginger powder and mix well
boil this at medium to med. low heat for about 4 to 5 minutes until the mixture starts to darken and reaches 300 degrees F.
finally add the lemon juice and turn the heat off
If you do not have a candy thermometer then test your honey by dropping a few drops of it in a cup of very cold water. If it hardens and you are able to pick it up and shape it then it's ready but if it's still soft to the touch,or dissolves in the water right away then keep boiling.
once the heat is off act quickly and drop spoonfuls of the mixture on a parchment paper sprinkled with some powder sugar you can shape them once they are a little bit cool
sprinkle lots of powder sugar to keep them from sticking together.
store in a container no need for refrigeration and use during flu or cold by dissolving one lozenges slowly to get relief from sore throat and congestion
also can be dissolved in water for a soothing cup of tea

here is a quick tutorial :
Thankyou for visiting my blog!

Tomato dal (lentil) recipe

2014-04-18T23:48:00.001-07:00

Hello readers,its been a while since my last post.life got busy ..busier?is that even a word?anyways with a new baby and a very active toddler my timetable has completely gone "cuckoo- cuckoo",but here I am trying to write one post at a time ,and I promise video tutorials very soon .

This recipe is a quick fix for lunch boxes and goes great over some rice or with rotis and sides of veggies.

Ingredient:

Toor dal 1 cup
tomato 2 large chopped
garlic cloves smashed,whole:4 to 5
green chillies- 4 to 5
curry leaves-few springs
cumin seeds-1/2 tsp
red chili powder-1/2 tsp
oil-1 tsp
salt -1 tsp or as per taste
extract of 2 inch tamarind
coriander to garnish

For tempering
mustard seeds- 1/4th tsp
curry leaves
whole red chilies -few

Directions:

Clean the lentil and soak in 1:2 ratio that is 1 cup dhal to 2 cups water
heat oil in a pressure pan .
add in the cumin seeds let splutter
add in the garlic ,green chilies and the curry leaves saute for a minute
now add in the turmeric and the chopped tomatoes,saute for few more minutes until tomatoes turn mushy
season with salt and red chilli powder
now to this add the dhal and water let this come to a boil,add in the tamarind paste
mix everything well and close the lid,and turn the heat to medium low
let whistle for 5 to 6 times
heat a pan and add the tempering to 1/2 tsp of heated oil
once the pressure is settled remove the lid mash the dhal and temper.
garnish and enjoy.

Tips

use cherry tomatoes for a sweeter version of the dhal.

can use asafetida.

leave out the tamarind if your tomatoes are too sour,which is very unlikely if you happen to live in the U.S(I really miss the sour indigenous tomatoes we used to get back in my country-naatu thakaali ...just sharp and tangy ) .hope you enjoy the recipe.

Thankyou for visiting my blog!

2 minutes carrot cake-with low fat yogurt icing-low calorie,eggless.

2014-01-05T12:00:00.000-08:00

This is one of my, "go-to" recipe when in hurry .The cake comes out so soft it makes you wonder how could this be low fat ?.Try for yourself and it will become one of your favorite mug cake(guiltless) too.
Ingredients:
6 Tbs flour

2tbs sugar
1/2 tsp baking soda
dash of cinnamon
4 tbs milk(used here is 2% fat)
3 tbs grated carrot
1 tbsp oil
1 tbsp applesauce
1/2 tsp vanilla
1 tbs walnuts crushed
For the vanilla yogurt icing:
2 tbs yogurt
1 tbs powder sugar
dash of vanilla

start by adding milk in a bowl
to this add in applesauce,oil and vanilla extract,give this a good stir,
add in grated carrot and sugar,combine .
now bring in the flour,some ground cinnamon,baking powder and whisk well making sure there are no lumps,
finally throw in some walnuts,mix and transfer to a microwave safe bowl or mug ,I have used ramekins here,
microwave this for 2 minutes or until the top is set ,it may take an extra 30 seconds or less according to your microwave setting,
now for the icing combine 1 part powder sugar with 2 parts fat free greek yogurt ,mix well and add a splash of vanilla extract,we are done
ice the cakes generously and enjoy!

Here is a quick tutorial :
Thank you for visiting my blog!

Homemade everyday baby lotion/cream

2013-12-23T10:51:00.000-08:00

Here is a recipe for soothing ,all natural lotion, that I came up with ,a while ago ,when I decided to cut cost and go all natural with our baby products.I always quadruple the recipe to make a big batch of lotion and store it in the fridge, in airtight jars, all labeled ,with a date on it ,and take out small portions as need.
This lotion uses all organic ingredients and is hypo-allergic, but I recommend using it first on yourself before start using on baby.

1/4 cup organic extra virgin coconut oil

1/4 cup raw unrefined shea butter
1 tbs organic beeswax
2 tbs cold press extra virgin olive oil
essential oil(optional)- here is a list of EO considered safe for babies

baby safe essential oils
EO safe to use on babies

Why Coconut oil?
Coconut oil contains large amounts of lauric acid,which is a powerful anti-microbial and anti viral fatty acid found in nature.it helps prevent and eliminate baby acne,dry skin,diaper rash and numerous other skin conditions.
Coconut oil when taken ,either internally or applied topically helps treat yeast infections and can thus be called " miracle oil "for babies
Why Shea butter?
Shea butter has been in use for centuries in the continent of Africa .The shea tree is considered sacred and babies are often welcomed to the world with a vigorous rub down with shea butter ,which is obtained from the seeds of fleshy fruit that grows on the very same tree.
Its anti-inflammatory,antiseptic and anti fungal properties,helps with diaper rash,eczema and other dry skin condition.It has anti oxidants which protects the skin from free radicals.Shea butter is deeply moisturizing and soothing with naturally occurring fatty acids,vitamin E,D and allantoin

Why cold pressed extra virgin olive oil?
cold pressed olive oil is obtained from the first pressing of olives which is considered the finest with only 1% acid,if the baby has supersensitive skin,I would rather leave out this ingredient and replace with equal amount of coconut oil.
Directions:

start by adding your beeswax in a glass jar
to this add shea butter and coconut oil.
bring this mixture to a make shift boiler as shown in the video ,you can also use a double boiler for this purpose ,just make sure that the mixture is melted by the heat from the steam alone,to ensure that the goodness of ingredients used are intact.
once everything is melted and incorporated well remove and add the olive oil.
mix well again and add in the essential oils.
The lotion will starts to set in a while , in my case it took about half an hour.
finally give it a good mix using a handheld blender or an electric mixer.
apply as needed

Notes:

lotion will solidify if you happen to live in cold places.
Lotion will keep good for three months in room temperature,after that I have seen the texture change,but when stored in the refrigerator can be used for longer periods.

Here is a quick video tutorial:

Thank you for visiting my blog!

coconut ladoo/truffles with choco surprise center-no cook ,quick recipe

2013-10-21T23:51:00.005-07:00

Laddoo or laddu is an Indian confection made during festival season, by cooking together flour,sugar and other ingredients.Every year the ladies of a household would sit together to make these ladoos and other delicacies which stirs up a holiday mood and marks the sweet anticipation of a wonderful celebration ahead.
Here,I present to you a "no cooking" required recipe that can be put together in different ways, according to your taste and liking(I'm thinking almond,pistachio or peppermint center maybe?).Your tiny tots can help you too in the assembly process and later by munching on these yummy bites.

Ingredients :

unsweetened coconut flakes- 1 cup
sweetened condensed milk-6 tbsp
cardamom powder-1/4 tsp
salt-1/8 tsp

For chocolate filling:

chocolate chips-1/4 cup

Method

In a large bowl bring all the ingredients together,other than the chocolate chips and mix well until a lump starts to form
divide the mixture into two parts,one smaller than the other(about 1/3rd of the portion)
melt the chips in microwave or using double boiler method
add the melted chocolate to the smaller portion of the coconut mixture -this is your filling.
you may have to add more condense milk according to the coconut flakes you are using
roll the choco-coconut mixture into tiny balls for the center
take a small amount of plain coconut mixture and flatten in between greased palms
fill with the choco center and by applying little pressure roll into a ladoo,repeat for rest.
coat with more dry coconut
store in airtight container for 2 to 3 days or refrigerate upto a week.

Here is a quick video tutorial:

Thank you for visiting !

Skinny pumpkin spice chai latte

2013-10-19T19:21:00.001-07:00

A fall time favorite drink makes it's appearance once again in crowded ,cozy,tiny coffee shops and sets in the holiday mood.I love winter and everything related to it -the foggy evenings ,fleece lined boots ,the decorations,comfy pot pies and winter shopping ,of course! .Back in India it was not much different,we have the festival of light -diwali almost as the same time as halloween which is followed by an array of other festivals that sets the celebration mood just right.I lived most of my life in north and the winters there can be pretty harsh,which made me an "Tea addict"(Is that even a word?).We used to have them in all flavors -ginger,cardamom,clove,saunf(fennel seeds),cinnamon ...Hmm great memories drinking it with good old friends.This too is a recipe that's cozy with a hint of spice minus all the extra calories that you might worry to put on by having one too many of these.so go ahead and make some for yourself right now!

Ingredients:
1/2 cup water
1 black tea bag
1/2 cup 2% milk
2 Tbs pumpkin puree(click for home made fresh pumpkin puree recipe)
1 tsp or more sweetener of choice
1/4 tsp pumpkin pie spice
1/2 tsp vanilla extract

Method:

start by brewing your tea in hot water,either using a teapot or a sauce pan.keep aside
in a microwave safe container warm the milk along with the sweetener for 1 minute .
now take the cup you wish to drink your tea in ,and add in the pumpkin puree,
add in vanilla essence .
add in the pumpkin pie spice
pour in the brewed tea and mix with a milk frother or hand held electric mixer .keep aside
next beat the milk with the frother until foamy.
now add the milk to the tea concoction
top with foam and sprinkle a pinch of pumpkin pie spice
enjoy

Here is a quick tutorial: video
thank you for visiting!

Homemade fresh pumpkin puree-quick and easy recipe

2013-10-18T12:05:00.000-07:00

It's pumpkin season and this year I'm excited to be making my own pumpkin puree at home-the easy peasy way.I have had my share of canned pumpkins,and have tried them roasted in the oven for hours and hours and then pureed ,although I love both of the mentioned purees in my breads,biscotti,cookie,lattes etc.,I finally have decided on this recipe that I'm about to share. How is it different from other recipes? well,most of the recipes I have read online and followed till now calls for the pumpkin to be roasted in the oven for 40 mins to an hour, which is a pain if you live in a place like Los Angeles(it's 84 F outside as I'm writing this blog) ,or the pressure cooker method which involves steaming the vegetable with an insert and discarding the water in the end, which, I believe will also have all the essential nutrients drained out .The recipe given below is a step by step instructional tutorial on how to do it the healthy and quick way.

Start by washing the pumpkin
carefully remove the stump and cut in half ,you will have to work on this real careful if the size of your pumpkin is large .Take your time.
scoop out the seeds and fibrous goop inside.keep aside
cut the vegetable into 2 inch pieces and transfer to the pressure cooker
add just enough water so that their is a thin layer between the pumpkin pieces and the vessel
close the lid tight and cook for 5 minutes
switch the flame off and let the pressure release on it's own
the water would have cooked up with the veggie or a scant amount may be found in the bottom, it's ok to incorporate this with the puree.
now peel the skin,it should slip right off the pumpkin
mash with a fork or puree in a food processor and store in the fridge in an airtight container for up to a week or freeze for future use

Hope you find it useful and stay tuned for homemade fall recipes using the puree .
Thankyou for visiting!

Potato jamuns/luscious potato bites in Cardomom syrup

2013-10-11T15:42:00.000-07:00

These were just melt in mouth tiny bites which vanished in thin air as soon as the photos were taken,true,I hardly was able to save some for hubby .Wishing everyone happy vijayadashami and dussehra !

Ingredients

1 cup potato mashed (I used golden can substitute with red,yam or sweet potato,but make sure they are dense and waxy not grainy like russet )

All purpose flour- 4 Tbs Plus more if the dough doesn't come togather .
Tiny bit of ghee or vegetable shortening
baking soda- a pinch
oil for deep frying
for the simple sugar syrup
1/2 cup sugar
1/2 cup water
1/4 tsp cardamom powder

Boil and mash the potato without lumps
make the syrup by adding the water to the sugar,bring to boil ,turn the heat off and add in the cardamom powder.
now add the flour and the soda to the mashed potato and knead to form a smooth dough,do not add water
pull out small portions of the dough and roll between the palm of greased hands to get perfect round shape.repeat for the rest of the dough
heat oil in a deep pan for frying ,test if the oil is ready by dropping a small part of the dough,it should come up immediately ,if it settles down then the oil need to heat a bit more ,once hot maintain a medium high temperature for the inside to cook properly.
Drop the jamuns carefully into the hot oil and fry till golden brown
once golden brown remove the jamuns from oil and transfer to the syrup .
Let the jamuns sit for 15 minutes in the syrup before serving .

Enjoy !

Here is a quick tutorial:

Thank you for visiting!

All natural body butter-homemade recipe

2013-10-04T17:38:00.001-07:00

This is a simple recipe I came up with while melting coco and Shea in different proportions(since when do I do that? ,is the question, right?) .Well it all started very recently, (two months back to be exact) when I ordered one pound of each butter(raw unrefined) online and decided to go all natural by whipping up my own lotion ,potion and creams.It was an honest attempt to reduce cost on all natural ,high priced organic baby products ,that we used to buy and so far I'm loving the way things are paying off-the total cost for whipping up this 5 to 6 oz body butter is somewhere between 60 to 75 cents.This also works excellent as a expectant mommy tummy butter ,and smells heavenly.So keep in touch for more homemade all natural baby,mommy and household essential products.Following is the recipe that will make about 6 oz body butter:

1 part Coco butter(1 tbs)

1 part Shea butter(1 tbs)

2 parts aloe vera gel (2 tbs)

Benefits of coco butter - penetrates not only the top layer,but also the dermis layer of skin where the body is more able to retain moisture.

High in naturally occurring fatty acids and, hence ,works as an excellent moisturizer ,it is also high in antioxidants which reduce the signs of aging, and helps heal scars and fight stretch marks.

Benefits of Shea butter -similar quality as the former with additional anti septic and anti fungal benefits.
Benefits of aloe vera gel-soothing for the skin, moisturize,treats acne,anti aging and anti septic

Method :

start by adding both the butters in a microwave safe bowl ,heat this for 30 to 40 sec alternately you can use a double boiler and heat until everything melts
leave this mixture undisturbed for a few minutes and you will notice as it cools down it also starts to thiken
at this point add in the aloe vera gel
using a wire wisk attachment or a hand held blender start whipping up the mixture until it resembles beaten egg yolks
put this in the fridge just until it starts to set,which took about 5 minutes in my case
beat again for about 3 to 4 minutes until you notice soft peaks forming on both ends.done
scrape the contents of the bowl and store in air tight jars.
Make small batches use within 3 months.used here is 1 tbs coco to 1 Tbs Shea to two tbs aloe.

Here is a quick video tutorial:

Thank you for visiting!

strawberry jam/preserve -low sugar,all natural Vegan recipe (gelatin free/pectin free)

2013-09-12T12:46:00.000-07:00

Early summer,this year we went for some organic strawberry picking here in California ,and I have to say they are -up to date-"the most"delicious berries I've ever tasted.We had fun picking and munching on these bite sized ruby red beauties and brought home quite a large amount,so I went ahead and froze a good portion,and also to mention,completely forgot about them,until my husband started reminding me recently (every other day that is!)about them and how perfectly sweet they were ,just waiting in our freezer and kept frequently asking me- what am I going to do with them ?.believe me I had no interest in making jam cause that would mean loads of sugar and over cooking the fruit ,also I don't want to use gelatin(obtained from animal by products) or pectin which needs sugar to gel properly.So I came up with somthing that really worked great .Here goes my all natural recipe :

strawberries frozen(I used extra sweet organic): 2 cups
maple syrup:2 Tbsp may have to add more according to taste or tartness of the fruit
salt:1/8 tsp
agar agar powder:1 Tbsp

Now what is agar agar?(also known as china grass)

If you google you will find that it is a gelatinous substance obtained from various kinds of seaweed,apart from it's scientific uses it plays an important part in culinary area as a thickening agent for puddings and varieties of desserts .It most importantly is a vegetarian substitute for "gelatin" that is obtained from various animal by products.
The agar powder can be purchased in an asian food market for a very cheap price ,I bought mine from a philippine grocery store for a dollar.

Method :

transfer the frozen strawberries into a big saucepan ,add salt
cook on medium low heat stirring with a wooden spoon until it starts to turn mushy ,about 5 to 6 minutes
add in the maple syrup ,mix well
mash the berries to the consistency you like using a masher ,if you prefer smooth jam over chunky,use a hand blender to blend up the berries instead.
add in the agar powder and mix well.
let this simmer for two minutes and switch the flame off
transfer to the jar ,and wipe off any spills,leave until this reaches room temperature
close tight the lid and refrigerate for a minimum of 4 hours
enjoy with your favorite kind of bread.

Notes:

always store refrigerated
use a clean dry spoon every time
increase or decrease the amount of maple syrup according to the sweetness of the fruit or berry used
try using different fruits or berries to create your very own signature jam .
can substitute honey in place of maple syrup.

Here is a quick video tutorial :

Thank you for visiting !

Maple whole wheat bread

2013-09-06T09:31:00.000-07:00

This recipe makes soft and moist bread with a hint of maple in every bite and can be easily made vegan by replacing cow's milk with almond milk ,also the maple syrup can be substituted with either honey or agave as per one's preference .

Makes one loaf

Ingredients

3 cups whole wheat flour + extra for dusting

1/2 cup Lukewarm water

1/2 cup Lukewarm milk (can substitute almond milk for vegan )

1 tsp rapid yeast

1 tsp sugar

1/2 tsp salt

2 TBS vital wheat gluten

3 tbs oil

3 tbs maple syrup( can substitute honey)

butter or coconut oil for brushing

Method

Mix sugar and yeast into the warm water and let sit until foamy
In a separate large bowl mix together flour salt and the vital wheat gluten
Make a well in the center and pour in the foamy yeast mixture
Add in maple syrup,oil and milk,mix everything with a spatula or wooden spoon until well combined
Transfer this dough to a working surface dusted with flour and knead for about 5 minutes
Now spray a clean bowl with oil and toss the dough once,cover and let sit in a warm place ,until double in size
punch the dough down and knead for 5 more minutes ,transfer to a greased loaf pan ,cover and let rise for the second time.
Bake in a preheated oven for about 30 to 40 minutes or until the crust is golden brown
take out of the oven and tap the bread ,if it sounds hollow then it is done.let sit for a dew minutes in the loaf pan
loosen the edges and transfer the bread to a wire rack.
let cool completely before slicing with a bread knife into desired thickness.

Here is a quick tutorial:

sprouted ragi idli -powerhouse breakfast

2013-08-23T18:16:00.000-07:00

I love working with whole grains a lot ,and Ragi or finger millet is one of them .Did you know?(well,I didn't) that sprouting ragi (finger millet )increases the bioavailability of it's iron to 88% comparable only to mother's milk and 8 times higher than cow's milk, visit this page I found while googling for sprouted ragi benefits:International research journal of pharmacy .Since knowing this information I'm making sure to sprout this wonder grain every time I use it in a recipe .These idlis are soft and supple and go great with tomato base gravy's or just enjoy with chutney powder .If you don't want to sprout the grain then just soak it as long as the other ingredients.

Ingredients:

whole ragi: 1 cup

idli rice :1 cup

urad dal: 1/2 cup

fenugreek seed:1/2 tsp

salt as per taste

Method :

wash and rinse ragi thoroughly to remove impurities .
soak overnight (if not sprouting, then grind this to make a batter.)
drain the water and transfer to a clean kitchen towel over a strainer,cover and keep in a warm place for the germination to take place .This may take anywhere between eight to sixteen hours depending on the climatic conditions where you live in.
once sprouts appear ,wash,rinse and soak the rice and urad+fenugreek seeds separately for four hours.
now grind one by one the urad,then the ragi sprouts and finally the rice using a little bit of water at a time
bring everything together,add salt and transfer to a bigger vessel with enough room for the batter to rise
let ferment for 8 hours or overnight ,if you enjoy a warm climate ,the fermentation may take place earlier than the above mentioned time frame
next grease the idli molds and pour the batter ,steam cook for 8 to 12 minutes
serve with your favorite chutney or idli podi .

Here is a quick video tutorial:

thank you for visiting !

Coconut milk payasam-Aadi velli special

2013-08-08T15:36:00.000-07:00

The fourth month of tamil calendar is called Aadi.The tamil almanac marks many festivals during this time,celebrating Mother goddess"Shakti",and all the fridays and tuesdays of this month are considered very auspicious.Worshipping "Amman" with different abhishekams,making "koozhu",and offering neyvedyams are religiously followed in temples and at homes, one such recipe that I would like to share with you today is coconut milk payasam .

Ingredients

coconut scrapings -1 cup( white part only,avoid the brown layer)
jaggery - 3 to 4 Tbsp,add more or less according to preference
rice flour-1 Tbls
dried fruits and nuts of choice -2 Tbsp
ghee or oil to fry the nuts and dry fruits
cardamom seeds powder from 2 pods .

Instructions :

start by boiling the jaggery in 1/2 cup of water .When it is fully dissolved if you feel there are impurities, filter and return to simmer .
add the coconut scraping to a blender and add in 1/2 cup of warm water to this ,blend to obtain thick milk.
extract the milk using a strainer into a separate bowl.
Repeat the process with another half a cup of warm water,using the same scraping .This way you will end up with about 2 cups of coconut milk .
add in the rice flour and whisk well
now add this milk to the boiling pot of jaggery and keep mixing .do not boil,as it can promote curdling ,always simmer once the milk is added .let this sit on simmer for the next 5 minutes
while this is simmering roast the nuts and dry fruits and make a powder of the cardamom seeds.
once the time is up ,turn the heat off ,add the cardamom powder ,and garnish with the roasted nuts .
Enjoy with loved ones.

Here is a quick video tutorial:

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Homemade Lip Balm-all natural recipes

2013-07-29T21:01:00.001-07:00

This is an easy recipe for homemade lip balm that I've been using for quite a while now.It basically uses two ingredients and can be modified and customized as per once preference.
The first ingredient needed is a carrier oil or base oil .I like to use grape seed oil for my balms and lotion because it's so light and gets absorbed by the skin really quick ,some other options for base oil are:

Olive oil
sweet almond oil
sunflower oil
jojoba oil
walnut oil

You can either use any one of these oils or can also try a combination of them ,it's totally up to your preference .but make sure to keep the ratio right when combining different oils with the second ingredient which is Beeswax .
I tried different ratios of oil and wax before finally settling for the recipe given below :
Ingredients:
grape seed oil: 3 tsp
beeswax: 1/2 tsp
Optional ingredients

essential oils of your choice (used here is lavender) -1 drop
chocolate (used here is Mexican stone ground dark )-small piece about the size of a choc-chip

Direction:

measure up the beeswax and the oil in an microwave safe bowl
microwave for 30 sec and whisk until the wax is completely melted and well mixed with the oil
add in the essential oil if using
pour into tin molds or container of choice
Let this set and enjoy !

If adding chocolate add immediately after taking out from the microwave and mix until melted,if lumps remain microwave 10 more secs.

If you think that the balm is too hard for your liking you can remelt and add some more oil to it.

Here is a quick tutorial :

Thanks for visiting !

vatral kuzhambu - sun dried veggies in tangy curry

2013-04-20T18:07:00.000-07:00

My grandmother used to prepare this curry very often and we loved to have it for lunch over hot steaming rice.The sun dried sundakai and manathakkali have numerous health benefits and both have medicinal values in ayurveda.They are said to be a natural cure for chest and stomach related problems,and are widely known for the detox of liver and stomach.Including these in your diet once a week acts as detox for for the body and if you can get these fresh -great but if you happen to live overseas they are pretty hard to find ,the ones I am using in the following recipe were homegrown and sun dried without adding salt and gifted with love to us by one of my MIL's friend back in India,to whom I'm forever thankful.The reason I mentioned this is because the store bought vatral will have a lot of salt in them as a preservative ,so be careful with the overall salt in the recipe.

Ingredients:

shallots/pearl onion: 10-12
garlic:7-8 cloves

tomato: 1 large

sundakkai dry or fresh:2 tbs

manathakkali:2 tbs

Oil: 2 tbs

Mustard seeds :1 tsp

fenugreek seeds: 1/2 tsp

curry leaves: few
asafetida(rock form):1/4 of an inch

tamarind: lemon size

sambar powder:2 tbs(if not available substitute with 1 tsp red chilli powder +2 tbs coriander powder)

turmeric powder: 1/2 tsp

rice flour:1 tsp

salt :adjust to taste

water: as required

Method:

start by soaking the tamarind in about 1 cup water
to this add the sambar powder , the turmeric powder and using clean hands mix everything well.keep aside
heat a pan ,used in the recipe is a claypot which increases the taste of the curry manifold but a regular frying pan will very well do the job .
add in the oil,mustard seeds let splutter
add in the fenugreek seeds and curry leaves
add in the asafetida ,used in the recipe is rock form you can use the powder form .
next add in the shallots and garlic saute for a minute
add in both vathal,fry for about two minutes
add in the tomato
season with salt and cook until the tomatoes are mushy
add in the tamarind paste ,add 2 cups of water and mix well,let this cook for next 5 minutes
to thicken the curry dissolve 1 tsp rice flour in 1/4 cup water and beat till no lumps remain
add this to the curry and simmer for next 5 minutes
check for the consistency you are looking for if acquired turn down the heat ,season with more salt if required.

Enjoy with steaming rice,dosas,idli or any of your favorite dish.

Here is a quick tutorial

thank you for visiting !

Lemon grass-how to dry and store

2013-04-08T17:28:00.000-07:00

Lemongrass a native to india and tropical asia,it's commonly used to flavor tea,soups,curries and meat.once this herb is dried it can be stored in an airtight container for a long period of time,so lets see how to do this today at home .

start by washing and wiping dry the lemon grass
peel off any dry stalks from the end and chop off the bottom
now cut the lemongrass into 2 to 4 inch pieces using a sharp knife .
next using a paring knife make thin slices out of the pieces
lay these on a cookie sheet with enough space in between
place the tray in your oven at the lowest temperature for about 3 hours with a small gap for the moisture to escape,let this sit until dry and brittle
alternately you can sundry these for about 5 days to a week until they become brittle
transfer the dried lemon grass to an airtight container and use for flavoring tea ,soups or any dish that calls for lemon grass.

Note: As per point 6 a small opening needs to be there for the moisture to escape ,for this I used a wooden spoon to keep the oven from completely closing .Atmost care needs to be taken the whole time if a child is around.

Here is a quick video tutorial:

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masala onion crackers/biscuits -low fat,egg less snack

2013-03-27T22:04:00.002-07:00

Today's low fat snack recipe is a savory tea time favorite,my hubby always request them,and how I wish I could store them In an airtight container but they never last long enough at my place.Onion biscuits ,masala biscuit ,onion crackers also popular in southern part of India as nippattu,no matter what you choose to call them ,I bet they will be gone with in minutes they are out of your oven and the best thing is they are low fat compared to any other cookies or crackers and are made with whole wheat.

Ingredients:

whole wheat flour-1 1/2 cups + some for rolling out the dough
Onion- 1 finely chopped
cumin seeds- 1 tsp
dry fenugreek leaves/kasuri methi-1 tsp
sesame seeds-1 tsp or add more according to preference
salt -1 tsp or according to taste
chili flakes -1/2 tsp or according to taste
baking powder-1/2 tsp
oil-3 tbs(Ratio is 1 tbs oil for every 1/2 cup of flour)
yogurt - 1 tbs
water -1/4 cup or less as required to make a dough

Method:

start by preheating oven to 350 C
measure out flour in a large mixing bowl
add cumin seeds,dried fenugreek leaves , sesame seeds,baking powder
season with salt and chili flakes ,mix everything well together
add finely chopped onions to this,oil and yogurt .
using hands incorporate the wet ingredients into the dry until a cornmeal type of coarse texture is obtained
next using a very little water knead the mixture into a smooth dough
divide into several portions.cover and keep aside
with the help of some dry flour roll out a small portion of the dough into 1/8 inch of thickness
now using a cookie cutter or sharp object shape your crackers
lay them an inch or so apart on a cookie tray lined with parchment paper
prick each cracker with a fork and bake for about 12-to 15 minutes until golden brown
once done place on a wire rack to cool completely and serve with a steaming hot cup of tea or just enjoy as a snack for anytime of the day.

Here is a quick video tutorial:

Thank you for visiting !

2 minutes chocolate cake- microwave,low fat and eggless

2013-03-18T16:56:00.001-07:00

This cake is soft and spongy,not like the rubbery spongy texture that sometime mug cakes turn into, but more like a real cake ,just good enough to satisfy the craving for a chocolate cake, say at 2 pm on a lazy Sunday afternoon and also not to forget the fact that this is low fat- oil or butter free you almost can't believe it until you try it yourself

Ingredients:
all purpose flour:4 tbs
sugar: 2 tbs
coco powder: 2 tbs
(ratio of two part flour,one part sugar and one part coco makes it easy to remember)
instant coffee granules- 1 tsp
baking powder-1/4 tsp
milk (I used 2%,if you don't care, then never mind, use full fat) 8 tbs or more to get the consistency required.
vanilla extract -1/4 tsp
cinnamon -a dash(optional)
Method:

mix the flour,coco powder,sugar,coffee,baking powder together in a microwave safe mug,if making a bigger batch do this step in a large mixing bowl
add in the milk and whisk for a couple of minutes ,until all the lumps are gone and a cake batter consistency is obtained
add more water if the batter is too thick to manage .make sure to reach the bottom of the mug with the wire whisk or fork to ensure no dry flour is sticking around.
add in the vanilla mix.
microwave on high for one minute,check for the top, if dry and set remove and cool ,if still wet then microwave for another 10 or 15 sec,until set.do not overcook!
cool and serve . Believe me ,it is very enjoyable just plain but still you can dust the extra icing sugar or do a tiny weenie frosting for a "cupcake" feel, if you want .

Here is a quick video tutorial :

Thank you for visiting !

Oats kara paniyaram /savory oats pan pops- low fat recipe

2013-02-24T13:48:00.002-08:00

Kara paniyaram are a south Indian snack originated from the region of chettinad .These savory pan pops if prepared in a traditional way would call for rice batter ,but here I have substituted it with oats and other dhal for a healthy take on the recipe.Enjoy with a cup of evening coffee or tea or serve as a healthy breakfast with your favorite chutney .

Ingredients:
Oats : 1 cup
channa dhal: 1 cup (here you can almost substitute with any lentil of your choice,I've tried with mung,green lentils,toor ,yellow spilt peas and a mix of all the above-it works!)
fennel seeds- 1/2 tsp
curry leaves-few
coconut flakes-about 2 T
ginger-1/2 inch grated
green chilies-2 minced fine
onion- 1/2 large
cilantro chopped-about 1/4 cup
salt - 1 tsp
oil-to spray

measure the dhal in a bowl,rinse and soak for a minimum of 3 hrs,along with 1 tsp of fennel seeds
using a blender make a paste of the soaked dhal and rolled oats,use as little water as possible to get a thick paste
season with salt
add curry leaves , coconut flakes,finely chopped ginger, green chilies and finely chopped onions.
mix well until everything starts to come together
add cilantro and mix well one last time. keep aside .
season your pre-heated pan by spraying some oil and carefully drop spoonfuls of the batter in each dent so as that it fills up to the maximum level.
spray some oil over the top .
flip in a few minutes using a fork or bamboo skewer
golden brown crust will form once cooked, repeat the same for the other side .
cook on a medium low heat throughout the process to ensure the inside are properly cooked .

Low fat,nutritive,healthy ,flavorful and filling choice for snack .

Here is a quick video tutorial:

Thank you for visiting!

chocolate brownies -low fat and low carb recipe

2013-02-18T11:40:00.002-08:00

These brownies are low fat,low calorie and are packed with goodness of a popular bean that you can never guess was used in the preparation .,great for kids and good for your sweet tooth
so lets take a look at the recipe:

Ingredients:
eggs : 2
garbanzo beans/chickpea-2 cups
chocolate chips/low fat chocolate-1/2 cup
agave nectar -1/4 cup,add more or less sweetener according to your preference.
vanilla essence- 1 tsp
baking powder- 1 tsp

Method :

start by preheating your oven to 350 degree F
In a large mixing bowl add two eggs
add garbanzo beans,these are soaked overnite and cooked,you can use the canned the once .
using a blender make a smooth paste of the above two,keep aside.
In a separate bowl measure out chocolate chips ,you can use sugar free low carb dark chocolate if available.
microwave the chocolate for 2 to 3 minutes stirring every minute and mix with the bean and egg paste
combine everything well,the chocolate or chocolate chips that you use will contain some sweetness so according to that adjust the amount of sweetness in the recipe ,used here is agave nectar you can substitute with sugar
now add in vanilla and baking powder. whisk until fully incorporated
transfer to a greased casserole dish or baking pan and bake for 30 to 45 minutes
let cool ,slice and refrigerate, serve chilled .
always remember to do the toothpick test once the brownie is baked,it should come out clean

Here is a quick video tutorial:

Thank you for visiting!

Oats and barley cereal/porridge for babies

2013-01-20T11:36:00.001-08:00

I have been feeding my little one this recipe for more than a month now and I can say she loves it, in fact we too occasionally enjoy this creamy and satisfying porridge as breakfast,with some of our favorite fruits and a dash of cinnamon .

used in this recipe is pearl barley (Bob's red mill brand)which looks very much similar to wheat berries and is packed with fiber and essential minerals .

Ingredients:

rolled oats -1 cup
pearl barley-1 cup(the ratio is 1:1)
salt -as required
water-for every 1/4 cup of powder use 1 and a 1/2 to 2 cups

method

measure out the ingredients and using a sharp blade grinder make a coarse powder
you can make a finer powder if you want the porridge or cereal to be smooth rather than granulated.
transfer the powder to a dry airtight container and that is our base.
when you are ready to make the porridge ,in a saucepan bring water to a rolling boil .
add in the powder and whisk thoroughly to ensure no lumps are formed.
when bubbles start to appear simmer down and cook for 10 more minutes.
season with a little salt,add in your little once favorite fruit and add milk if desired .
you can add pureed fruits if adding whole chunks doesn't suit
The powder or flour as mentioned can be stored in an air tight container same as you would store any other flour in your pantry .I recommend making the powder meal in small batches to retain freshness.

Thank you for visiting !