MeFoody

Pad Thai Noodles(Homemade)

2013-03-19T18:55:00.001-07:00

History

Pad Thai is of Vietnamese origin,which uses pho noodles (Bánh Phở in Vietnamese)and Chinese ingredients. In Vietnam, it is called Phở Xào or Banh Pho Xao Sate, meaning "stir fried Pho," a popular street food, with sate (garlic, peanuts, and chiles), mung bean sprouts, meat of some sort, scallions, and fish sauce, often served with pickled vegetables. The dish was said to be imported to the ancient Thai capital city of Ayuthaya by Viet traders, and was then altered to reflect the Thai flavor profile and assigned a name reflecting its newly acquired Thai character. The dish was made popular in Thailand by Luang Phibunsongkhram, the prime minister during the late 1930s and 1940s, and renamed to Pad Thai as part of his campaign to promote Thai nationalism and centralization, seeking to reduce domestic rice consumption. The Thai economy was heavily dependent on rice exports, and the prime minister hoped to increase the amount for available to export by encouraging Thais to

make and sell rice noodles from street carts and in small restaurants. Pad Thai has since become one of Thailand's national dishes.

It tops the list to be tried

Pad Thai noodles falls in the list of top 10 to be tried street foods in Thailand (http://www.bangkok.com/food-top10.htm)

Pad Thai noodles being one of the most popular Thai cuisines is now available globally in the restaurants and in packed form in retail stores.

But the noodles can be easily prepared at Home without an ounce of oil stepping into those noodles also without any refined flour.

Recipes

Ingredient

To prepare the noodles

Whole Wheat flour

Edible oil

Salt to taste
Vegetable stock

A wok of boiling water

A wok of iced water

Butter paper to dry the noodles

To prepare the dish
Spring onion or leeks or onions
Ginger garlic paste
Edible oil
Sprouts
Vegetable of your choice- carrots,broccoli,mushrooms,etc
If you need to add chicken or an egg ,chop the breast pieces of chicken in to small pieces

Red Thai or Green Thai paste from your local retail store

Procedure

Dough

Make dough for the noodles

In a container mix the wheat flour and the salt with water preferably a vegetable stock and knead into a dough (not very soft and not very tough with a medium consistency) add 1-2tspoon of oil and roll the dough into it.

Keep the dough aside for about half an hour covering with the transparent foil

Start boiling water in a wok with little salt

Noodles

1 Now set aside balls of flour (as big as it fits into 1 palm)

2 Start rolling those balls into a flat bread like naan

3 Now with the help of a pizza cutter or a knife cute thin slices of the bread(with medium width) making it into noodles

4 Place the noodles into the boiling water for about 2-3 minutes

5 While removing the slices from water be careful as it tends to break.

Immediately soak it into the iced water for about a minute

6 Set the noodles to dry.

Repeat the procedure till the required amount of noodles are made

Pad Thai noodles

In a wok Pour edible oil(quantity as required)
Sprinkle little salt
Add the chopped onions or leeks or spring onions
Sauté it till it loose it's color
Add the ginger garlic paste

Add the vegetables and/or chicken

Add 1-2tspoon of Thai sauce (green or red).
Sauté the mixture till cooked.(consistency of the mixture should be medium, vegetable stock or plain water can be used during cooking to loosen the consistency)
Add the pad Thai noodles and sauté the mixture avoiding the noodles to break

Serve the pad Thai noodles hot!!!

Source: www.wikipedia.com for the history

Chandu Chatwala

2013-02-26T23:06:00.001-08:00

Chandu Chatwala

On seeing the stall of Chatwala on the cluttered streets of Delhi my tongue automatically starts twisting into these words
Chandu ke Chacha ne, Chandu ki Chachi ko, Chandani ratt mein,Chandi ke chamche se Chatani CHATAYI

Chaats as street food had its inception in Uttar Pradesh post which it spread its wings in entire country and world.
Of course just like an inter caste marriage the western part of India also added its items to the list of "chaats" coming from Northern part of India.

Chaat is crisp palatable food mixed with spices(sensory organ arousing on tongue ) which is loved as snacks on streets stalls,fast food joints,home,parties etc....to name a few

Types of chaat
Delhi Chaat with saunth chutney
Aloo chaat vendor
Aloo (potatoes) chat -aloo are cut into small pieces and then fried till crisp and served with chutney
Bedai - Puri stuffed with dal and fried till crisp. Typically served with aloo sabji and eaten for breakfast
Bhala or Aloo tikki
Bhelpuri
Chila - Besan pancakes served with chutney and dry ginger powder (sweet chutney)
Dahi puri
Dahi vada
Mangode - Similar to pakora, but besan paste is replaced with yellow moong paste
Pakora - Different things such as Paneer , vegetable dipped in besan(Chickpea/gram flour) paste and fried.
Pani puri/Gol guppa /puchko
Papri chat
Samosa Chaat - Samosa is broken into pieces with green and sweet chutney added to it.
Sevpuri

Mouth watering chaats-

Taste, gustatory perception, or gustation is one of the five traditional senses. Taste is the sensation produced when a substance in the mouth reacts chemically with receptors of taste buds. Taste, along with smell and trigeminal nerve stimulation (with touch for texture, also pain, and temperature), determines flavors, the sensory impressions of food or other substances.

Humans perceive taste through sensory organs called taste buds,or gustatory calyculi, concentrated on the top of the tongue. There are between 2000 and 5000 taste buds that are located on the back and front of the tongue. Others are located on the roof, sides and back of the mouth, and in the throat.

When Chaat is eaten it gratifies most of the taste sensation on your tongue-sour sweet and salty at the same time
That's why most of the times on seeing a pani puri wala mouth starts watering.

The chaats are termed as unhealthy because of the environment they are made in is not suitable or results in Ill health in future.
This savory can be eaten in a very healthy way by trifling alterations like filtered water instead of local normal water in pani puri
Adding loads of lemon to kill that oiliness in the food,in spices do use dry ginger powder, to name a few.

Including chaats in your meal is an amazing change in the routine food intake.
Recipe

A simple chaat recipe of chilla chaat

Soak your favorite pulses or dal with half it's quantity of Urad dal for atleast an hour
Grind the mixer of lentils with spices and salt making a batter of medium consistency.
On a pan add or spray oil and spread the batter like a crepe or Dosa or pancake turn the sides as cooked.
Serve it with chopped onions coriander leave sprinkled with sweet and sour chutney and chaat masala.

Now you can also enjoy the chaats in transition period from one place to another thanks to haldiram chaat packets also other brands which export abroad to people who are hankering after the nostalgia for chaats miles away from home.
Obviously, you need not travel to open the haldiram box , you can savor it with your loved one at home.
But nothing can beat the moment of standing in front of stall of Chatwala and waiting for your chance to pop in that puchko or panipuri in your mouth with enlarged pupils and tongue having a jolly time savoring each and every bite and drop of that pani puri....

So next time if any craving for chatapata food arises call your nearest chat wala immediately and cure your cravings permanently;)
Despite the unhealthy hint involved do not miss the chance to grab the famous street food-The Chaats.

Whole Wheat Dumpings

2012-11-09T08:03:00.001-08:00

Momos reminds me of chilly winter evenings enjoyed with your loved ones. Keeping some special moments in mind I have prepared some healthy and yummy Momos
So,hope you enjoy in one of the winter evenings healthy steamed whole wheat Momos

Ingredients Required
Idli maker
COVERING
Whole wheat
Edible Oil
Salt to taste

VEGETABLE
Chopped Onion (0.5 onion)
Chopped Ginger(0.5 clove)
Chopped Garlic(2cloves)
Cabbage (1/2 cabbage finely chopped)
Spring onion(1)
Edible oil
Spices- salt, red chilli powder

Procedure
Step 1
In a pan toss the above mentioned vegetables till cooked

Step2
Make soft dough out of the covering ingredients mentioned above
Make small balls out of the dough
Roll into thin small chapatti

Step3
1 spoon of vegetable to be added to each chapatti
Fold the chapatti making each into a dumpling

Step4
Steam the idli maker for 15 minutes
Put the dumplings into the utensil for 20-25 minutes

Serve it hot with the dip

For the dip mix the ketchup with thousand island, chopped garlic,chilly flakes and oregano

Whole Wheat Cake

2012-09-12T05:09:00.001-07:00

Whole Wheat Cake

Ingredients

Whole Wheat-1 and a half katori/Self Raising Flour(Optionally can be mixed 1 Katori or Bowl)
Jaggery powdered- 1 katori ( you can add more)
Cocoa Powder(without sugar)-1 katori
Baking soda about a pinch to 2
Milk- 3 katoris
Coffe(optional)
Butter(Amul) or Olive Oil
Walnuts or Hazelnuts

Procedure

Preheat the oven at 250D C
In a Bowl or cake mould mix all the ingredients- Wheat,Jaggery powder,Cocoa Powder,Pinch of
baking soda, coffee powder,Nuts and mix it well
Add Milk + Water(1:2) making it a thick batter
In a baking bowl rub the butter or Olive and little dry wheat powder
Add the batter
Bake the Cake at 220 degree for 25 minutes check it by piercing the foke in still not done bake further
Enjoy your healthy cake with Maple syrup or any fruit marmalade or Peanut Butter

Tips-

Instead of Jaggery, Brown sugar or Castor can be used
You can use soda to make it a bit wet
When Freezing in a bowl add some( non sugared chocolate+Milk) mixture to the cake (to retain its moisture)

Brinjal Coin Pizza

2012-08-12T08:39:00.000-07:00

Ingredients Required

· Brinjal Rings

· Pasta Sauce

· Vegetables

Procedure

· On a heated Pan pour some Oil.

· Place the Brinjal Rings

· Semi Cook the Rings

· Add the Sauce (http://mefoody.blogspot.in/2012/08/pizza-wheaty-affair.html)

(http://mefoody.blogspot.in/2012/08/pizza-wheaty-affair.html)

· Add the Vegetables

· Sprinkle Some Cheese-Cover the Brinjal and Cook for a bit (till the cheese melts)

· Serve it Hot!!!

Brinjal Pizza

Pizza-A wheaty affair

2012-08-10T02:17:00.002-07:00

Pizza comprises of Base, Paste/Sauce and the Vegetables.

The Pizza becomes unhealthy because of certain ingredients like Maida, Sugar etc .

If these ingredients are subtracted from your Pizza, you automatically have something healthy, yummy and tasty.

So, the recipe is divided in 3 parts

Base
Sauce
Tossed Vegetables( You can simply add the vegetables like Tomatoes, Onions, Capsicum on the pizza while baking it)

Base

Ingredients

· Yeast

· Water

· Whole wheat flour

· Brown sugar or Jagery

Procedure

· In a bowl, pour in 2 katori of aata (whole wheat atta)

· Add 1 tsp of brown Sugar/Gur

· In ½ glass of lukewarm water add yeast 1tsp and keep aside for half hour to 40 minutes

· Now make the dough using the yeast water, adjust the dough with dry wheat exactly you do for home made chapatti aata.

· And set the dough aside for 3-4 hours covering so that the dough can rise

Sauce

Ingredients

· 2-3 tomatoes

· 3-4 cloves of garlic

· 1 Onion

· 2-3 spring onion

· Mixed herbs, Oregano, Black pepper, salt to taste, red chili powder

Procedure

· In a pressure cooker add in all the ingredients except the herbs and spices and let it cook for 1 big whistle.

· Remove all the ingredients, peel the skin of tomatoes.

· Grind all the ingredients with spices adding the water to it, taste and check the flavor adjusting the flavor of the sauce with the spices.

Vegetables

In a wok add some olive or edible oil
Add the vegetables you like- Zucchini, Mushrooms, Onion, Capsicum etc and toss it with some salt, red chili powder and cook it
Remember, Mushrooms cooks by throwing out its moisture so do not add water or add it as little as possible.

Pizza

Preheat the oven
Bake the base in the oven for about 10 minutes at 200degree temperature keep checking the base as it will turn too hard as no Maida is mixed in it (it has to be little soft)
Apply sauce and add vegetables again bake in oven for further 5 minutes
Now add cheese which is optional and microwave it for a minute

Enjoy the pizza with your family!!!

Vegan Pasta

2012-08-05T01:15:00.001-07:00

Vegan Pasta

Ingredient

4-5 cashew nuts
Handful of Flaxseeds
4-5mushrooms
50gm silken tofu
Finely chopped onions
Vegetables-3medium size spring onions,2 tomatoes
Pre Boiled pasta(your choice)
Paste-3tsp of ginger garlic green chilly paste
Spices-salt,pepper,red chilly powder
Herbs-oregano
Edible oil-olive oil

Procedure

Blend well the cashew nuts,flaxseeds,tomatoes adding water making a thick purée ,keep it aside
In a wok add oil,heat it a bit
Add chopped onions
Add the paste
Sauté till onions and paste blend well and oil starts oozing out
Add the purée
Add little water making the consistency a bit loose
Add the the spices-as per your requirement
Add vegetables, sauté well
Add the sliced tofu
Add the pasta,mix the dish well
Add herbs cover the mix for about 5-7 mins on medium- low flame

Serve it hot!!!

Lemon Grass Soup with Rice Sticks

2012-04-03T00:06:00.000-07:00

Lemon Grass Soup and Rice sticks

Ingredients Required

For Lemon Grass Soup

· Fresh Lemon Grass leaves- 5-6 leaves

· Vegetable Stock

· Edible Oil

· Ginger, Garlic and Chili paste-1/2 tsp

· Spring Onions and Leaves of Spring Onions-2-3 pcs

· Chinese Sprouts-2-3 fist

· Rice sticks

Procedure

· In a wok, add some edible oil

· Add ½ tsp of the paste to the warm oil

· Saute the paste for about a minute

· Add chopped spring onions and leaves, sauté it

· Add ½ cup stock to the mix

· Add the Sprouts and cook the vegetables together

Crush the lemon grass and boil it in 2 glasses water for about 10minutes, taste it in between to know how strong flavor would you like of the lemon grass .Add ½ cup of stock to it

For Rice Sticks

· For about 5-7 minutes, soak the rice sticks in vegetable stock

· In the Kadhai, after 7 minutes boil the stock and rice stick together

· Add about 1 cup of soup to the rice stick and let it boil till the stock is absorbed by the rice sticks

You can add the Sticks to the soup or keep in a separate bowl and mix together while eating.

More Vegetables can be added like Zuchinni, Tofu, and Mushrooms.

Rice Noodles/Vermicelli Oriental Style

2012-04-02T04:16:00.000-07:00

Ingredients Required

· 2 cups of Vegetable stock http://mefoody.blogspot.in/2012/04/vegetable-stock.html

· Vegetables- Chinese Sprouts, Baby Corn, Mushrooms, Spring Onions, Capsicum,

· Paste-Ginger, Garlic and green chili paste

· Edible Oil-Vegetable or Olive oil

· Rice Vermicelli 1 packet (Brand used by me “Happy Kitchen” Rice Vermicelli from Dorabjee’s)

Rice Vermicelli Noodles

· Ching’s Schezwan Masala

Procedure

· Boil the sprouts and corn

· In a Wok or Kadhai pour in some edible oil

· Add the ½ tsp of paste to the warm oil

· Add the chopped spring onions and sauté till it is pink

· Add other vegetables and sauté it

· Put the rice vermicelli in the vegetable stock and warm till the noodles loses its stiffness do not cook the noodles

· As the vegetables are sauté add the rice vermicelli with the stock to the vegetables in the Kadhai

· Mix in the Ching’s Schezwan masala to the vermicelli and vegetables stir and let them cook

· Strain and add the boiled sprouts and corn to the mixture

· Let the vegetable stock be absorbed by the vermicelli and vegetables

· Serve it hot

Vegetable Stock

2012-04-02T04:09:00.000-07:00

Ingredients

Peeled Onion-2
Carrots-2
Spring Onion-2
Peeled Potato-1 Large size
Sprouts-Moong Sprouts,Chana Sprouts,Chinese Sprouts
Fresh Coriander Leaves
Dried Oregano
Fresh Black Pepper
Spinach- 3-4 leaves

Procedure

Finely chop the vegetables and add it to cold water (3-4 cups of water)

Boiled the vegetables in cold water for about an hour

After an hour Strain the vegetable stock and store it in the refrigerator.

Advantages of Storing the Vegetable stock

The stock is a nutritive water which can be used in various ways

It can be added to soups
Rice can be cooked in vegetable stock instead of plain water
Noodles/Spaghetti/Pastas can be boiled in vegetable stock making it healthier Junk food that can be indulged in
The Rotis we eat on - the dry wheat can be mix ed with vegetable stock instead of plain water

Tip-

The vegetables which are strained from the stock are really soft so it can be mixed with dry wheat adding different spices can be eaten as parathas or theplas

Other your choice of Vegetables can be added to stock thus making it even more nutritive.

Nasi Goreng

2012-03-21T01:08:00.000-07:00

Ingredients Required:

· Brown or Unpolished Cooked Rice.

· Vegetables-Shallots or spring onions (washed and cut into 2 halves), Cabbage, Capsicum (washed and finely chopped).

· Sauces-Onion garlic ginger paste, Soy Sauce (sweet soy sauce ideally is to be used).

· Spices-Salt to taste, Red chili powder (1 spoon), Sweetener (Unpolished sugar/Powdered Gur about 2 -3 t-spoon).

· Edible Oil.

Procedure:

· In a wok, heat some oil (1/2 t-spoon).

· Add the ginger garlic paste and blend well in the oil for about a minute.

· Add the vegetables, sauté it.

· Add water about a fist or 2 not making the vegetables too soft.

· Add the spices to the vegetable in the wok.

· Blend the vegetables and spices well adding some more water (about ½ a cup) cover the mixture keeping the gas on the lowest flame.

· Now add the cooked rice to the vegetables mix well add some soy sauce to it and let it cook for a few minutes.

· Meanwhile, make an omelet (blend the egg with a few drops of milk, a pinch of salt and gur).

· Serve Nasi Goreng hot topped by an omelet.

Tips: More toppings can be added like Zucchini, Mushrooms,Sproust,Tofu, Beans etc….

Nasi Goreng can be served without the Omelet for vegetarians

Instead of an Omelet scrambled eggs can be topped on the rice

What is
Nasi Goreng

Nasi Goreng means“Fried Rice” in Indonesia and Malaysia. This dish is originally from Indonesia.

Nasi Goreng is also referred as the national dish of Indonesia (Source: Wikipedia)

In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their 'World’s 50 Most Delicious Foods' list after Redang

History

Nasi goreng can trace its origin from Chinese fried rice, however it is not clear when Indonesians began to adopt the Chinese fried rice and create their own version of nasi goreng. The Chinese influences upon Indonesian cuisine can be seen in nasi goreng .The trade between China and the Indonesian archipelago flourished since the era of Srivijaya around the 10th century and intensified in the Majapahit era around the 15th century. By that time the Chinese immigrants began to remain in the archipelago, bringing along with them their culture and cuisine. Chinese people usually favour freshly cooked hot food, and in their culture it is considered a taboo to throw away uneaten foodstuffs. As a result, the previous day's leftover rice was often recooked in the morning. Previously, Indonesians probably simply sun-dried the leftover rice to make intip or rengginang (rice cracker), the dried rice also could be ground to make rice flour.
The main distinctions of Indonesian fried rice compared to its Chinese and other Asian counterparts were mainly the application of sweet soy sauce, and the preference of stronger and spicier taste. Indonesian nasi goreng often includes krupuk and bawang goreng (fried shallots) to give a crispy texture.

Nasi goreng was part of the dinner menu for Barack Obama's state visit to Indonesia in 2010, where he praised the dish, along with bakso (meatball soup) and emping (melinjo crackers made from Gnetum gnemon), as delicious

Variations

There is no single recipe of nasi goreng, every fried rice dish with certain mixtures, additions, ingredients, and toppings could lead to another recipe of nasi goreng. Usually, in Indonesian households, the ingredients of nasi goreng to be prepared for daily breakfast in the morning could be the leftovers of the previous day's meals preserved in the refrigerator, added with fresh vegetables and eggs. The basic ingredients of nasi goreng are rice left over from yesterday's meal and sliced or ground bumbu (spices) mixture of shallot, garlic, pepper, salt, tomato ketchup, sambal or chili sauce, and usually sweet soy sauce. Some variants may add saus tiram (oyster sauce), ang-ciu (chinese cooking red wine), kecap ikan (fish sauce), or kecap inggris (Worcestershire sauce). The texture of leftover cooked rice is considered more suitable for nasi goreng than that of newly cooked rice, as freshly cooked rice is too moist and soft.

Some of common nasi goreng recipes are:

Nasi goreng ayam: the most common nasi goreng with chicken, spices and sweet soy sauce, the colour is golden brown
Nasi goreng istimewa: special nasi goreng, usually refer to nasi goreng ayam with addition of fried eggs topping
Nasi goreng ati ampela: nasi goreng with chicken gizzard and liver
Nasi goreng sapi: nasi goreng with beef
Nasi goreng kambing: nasi goreng with goat meat
Nasi goreng pete: nasi goreng with green stinky beans, the combo variation of nasi goreng kambing-pete is also popular
Nasi goreng sea food: nasi goreng with seafood such as cuttlefish, prawns, shellfish and fish
Nasi goreng ikan asin: nasi goreng with salted fish usually without sweet soy sauce, as the result the colour is paler than regular nasi goreng
Nasi goreng teri Medan: nasi goreng with salted anchovy, specialty of Medan, North Sumatra
Nasi goreng Aceh: Aceh style spicy shrimp nasi goreng
Nasi goreng Jawa Timur: East Javanese style of nasi goreng, similar with nasi goreng ayam, but sweet soy sauce is replaced with tomato and chili sauce, as the result the color is red instead of golden brown. The Makassar nasi goreng also red, similar to this one
Nasi goreng Magelangan: Central Javanese Magelang style of chicken nasi goreng mixed with noodles, it can be considered as the crossover between nasi goreng and mie goreng, it is sometimes called as nasi ruwet .
Nasi goreng amplop or nasi goreng pattaya: nasi goreng "enveloped" in thin omelette, can be found in Indonesia and Malaysia
Nasi goreng santri: means priest's nasi goreng, refer to a meatless vegetarian nasi goreng
Nasi goreng sosis: nasi goreng with sausages
Nasi goreng Hawaii or also called nasi goreng nanas: nasi goreng with pineapple
Nasi goreng Hongkong: nasi goreng Hongkong style, more closely related to Chinese fried rice and similar to Japanese Chahan (Yakimeshi)

Condiments:

Krupuk: various types of crackers, usually emping or prawn crackers
Acar: pickles made from vinegar preserved cucumber, shallots, carrot, and small chilly pepper
Sambal: some kind of traditional chilly sauce
Slices of fresh vegetables: usually cucumber, tomato, lettuce and cabbage
Fried eggs: fried eggs, omelet or shredded omelet could be served as nasi goreng toppings

Nutritional Facts

(http://www.myfitnesspal.com/nutrition-facts-calories/nasi-goreng)

Serving Size: 330gms

Calories: 637.9

Fat: 25.1g

Carbs: 86.8g

Proteins: 16.2g

Tossed Vegetables Salad Wrapped in Lettuce Leaves

2012-03-06T03:35:00.003-08:00

Ingredients required (2 person serving)

Spinach(6-7leaves)
Mushrooms(3-4 pcs)
Corn-Yellow corn, baby corn( Baby corn-2-3pcs, baby corn boiled a handful)
Carrot(1 pc)
Peas( a handful)
Spring onions(a handful of chopped leaves)
Tomatoes(1-2pcs)
Spices Black Pepper, Rock Salt,Parsley, Mixed Herbs,Oregano
Lettuce
Toothpick
Olive Oil(Extra Virgin)/Edible Oil
Garlic(3-4 clove)

Procedure
Wash the vegetables well and chop it except Lettuce
Blanch the Lettuce leaves
In a Frying Pan, Pour in a few drops of edible oil /extra virgin olive oil
Add the vegetables in the order mentioned- garlic,Spring Onion leaves,Mushrooms,Carrot,Peas,Tomatoes saute them
Add half cup of water and cover the vegetables on a low flame
As the vegetables becomes soft add salt according to your taste saute till vegetables are cooked and water in the pan is dried
Add all the spices and toss it well
Take a spoonful of tossed vegetables from the pan and place on each blanched Lettuce leaves
Fold the leave filled with vegetables and place a toothpick on it ,soas to bind the vegatbles and lettuce leave.
Serve and Eat :)

ChickPea Tikki/Kebabs with Coriander Mint Chutney

2012-03-05T09:00:00.001-08:00

The chickpea (Cicer arietinum) (also ceci bean, garbanzo bean, chana, sanagalu Indian pea, Bengal gram) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein and it is one of the earliest cultivated vegetables; 7,500-year-old remains have been found in the Middle East
Chickpeas are a helpful source of zinc, folate and proteinThey are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.[citation needed] Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi chana (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (49–53 mg/100 g), with some sources citing the garbanzo's content as about the same as yogurt and close to milk.[citation needed]
Recent studies have also shown that they can assist in lowering of cholesterol in the bloodstream

Ingredients required( for 2 people)
Chickpea/white channa ( 3-4 fist size)
Edible Oil
Spices-Salt, Red chilli powder
Green Chillies 2-3
Carrot( 1 piece grated)
Beans(3-4 finely chopped)
Spinach(3-4 leaves blanched and finely chopped)
Black Pepper
Herbs-Parsley,Oregano
Onion (1 medium size)
Garlic( 2-3 cloves)
Garam masala, Jeera(Cummin) powder,Dry Coriander powder
Procedure
Soak the chickpea overnight.
Grind the chickpea ,spices, herbs, finely chopped garlic into a kheema
Remove the kheema in a large bowl add finely chopped- onion, carrot,beans, spinach mince it well ( check the taste for spices)
Add garam masala to it and some Jeera/Coriander powder
After mincing it well make small flat tikkis or the kebabs
On a non stick frying pan add minimum oil
On a low flame roast the tikkis keep covering and covering to check and change the side
Serve it hot with mint coriander chutney

Tip: In the chutney almonds or peanuts can be added
Instead of Sugar add raisins/dates

Chickpea Tikki/Kebabs

2012-03-05T00:24:00.002-08:00

The chickpea (Cicer arietinum) (also ceci bean, garbanzo bean, chana, sanagalu Indian pea, Bengal gram) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein and it is one of the earliest cultivated vegetables; 7,500-year-old remains have been found in the Middle East
Chickpeas are a helpful source of zinc, folate and proteinThey are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.[citation needed] Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi chana (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (49–53 mg/100 g), with some sources citing the garbanzo's content as about the same as yogurt and close to milk.[citation needed]
Recent studies have also shown that they can assist in lowering of cholesterol in the bloodstream

Ingredients required( for 2 people)
Chickpea/white channa ( 3-4 fist size)
Edible Oil
Spices-Salt, Red chilli powder
Green Chillies 2-3
Carrots( 1 piece grated)
Beans(3-4 finely chopped)
Spinach(3-4 leaves blanched and finely chopped)
Black Pepper
Herbs-Parsley,Oregano
Onion (1 medium size)
Garlic( 2-3 cloves)
Garam masala, Jeera(Cummin) powder,Dry Coriander powder
Procedure
Soak the chickpea overnight.
Grind the chickpea ,spices, herbs, finely chopped garlic into a kheema
Remove the kheema in a large bowl add finely chopped- onion, carrot,beans, spinach mince it well ( check the taste for spicines)
Add garam masala to it and some Jeera/Coriander powder
After mincing it well make small flat tikkis or the kebabs
On a non stick frying pan add minimum oil
On a low flame and cover roast the tikkis
Serve it hot with mint coriander chutney

Tip: In the chutney almonds or peanuts can be added
Instead of Sugar add raisins/dates

Vegetable tossed in white Sauce (minus cheese)and Steam(Unpolished) Rice

2012-03-02T21:00:00.003-08:00

This Recipe is divided in 3 parts-Preparations of the white sauce and tossing
the Vegetables in the sauce
Part A-
Vegetables
Nicely wash and chop the following vegetables (More Vegetables can be
added)
1Broccoli
2Zucchini
3Mushrooms
4Beans
5Carrot
6Peas
7Spring Onion leaves

Part B –
Preparation of the white sauce

We require the following ingredients
1. 4-5 cloves
of garlic
2.
2-3 green chillies
3. A handful
of Peanuts
Blend all the ingredients with some water making a thick puree
In a frying pan add 1-2 drops of edible oil add some Jeera or cumin
seeds till it cracks
Avoid burning the cumin seeds.
Add the freshly made puree to it; since it is thick add some water let
it boil

PART C- Adding
all your washed and finely chopped vegetables into the gravy
Let the Vegetables and Gravy boil together so that the good
nutrients, moisture and taste blends well together
Add some salt (according to your taste)

Let the vegetables dance in the gravy for about 20-25 minutes on
the lowest flame cover the vegetable and keep stirring in between to avoid
burning and overcooking of vegetables
More water can be added to adjust the spiciness as we have added
garlic and green chillies.
Once the Vegetable is cooked add some Freshly crushed black pepper
and herbs like Parsley, Oregano etc
Tip: If the gravy is too thin add some finely grinded ( 1 -2
spoon) Oats to it and stir the vegetables again.
A ting of Methi powder and hing can be added
Serve it with hot steamed Rice

SPRING ROLL

2011-12-05T09:30:00.001-08:00

Spring rolls is an umbrella term used in some Western cultures to describe disparate varieties of filled, rolled appetizers similar to the Chinese chūn juǎn (春卷, lit. "spring roll"), from which the term was derived. East and Southeast Asian cuisine foods referred to by the term have different names depending on their country of origin, as well as the type of wrapper, fillings, and cooking techniques used.
They are commonly eaten in certain Asian countries, most notably China, Taiwan, Hong Kong, Vietnam, Malaysia, Singapore, Indonesia and Philippines.

Springs rolls are deep fried.What if this snack is made in a healthy way it can be served to your family any time also it can be an excellent kitty party item. What are we waiting for ...My mouth is watering already

The process is divided into 3 steps
1 Sauce
2 Outer covering
3 Sauce

SAUCE
For the sauce you require
1 Cloves of Garlic
2 Ginger
3 Green chilli
4 Salt to taste
5 Edible oil
6 Dried Red chilli
7 Soy sauce
8 Citric acid( nimboo ka phool) instead of vinegar

Process: Soak 3-4 cloves of garlic in water and add 1 Red dried chilly and boil it for around 5 mins and then grind it to a paste
On the other side in a Kadhai pour in oil add finely ground ginger, garlic (2-3 cloves), green chilly,salt sauté for 3-4 mins , add soy sauce and citric acid
Add the paste to the Kadhai sauté a bit and grind it on cooling to a fine paste

OUTER COVERING
For covering you require
1 Moong dal/ lentils
2 Urad dal/ lentils
3 Dried red chilly
4 Salt to taste

Process: wash the lentils well and soak the lentils with red dried chilly in a bowl, add salt and let the mixture rest for around 1 hour to 1.5 hour
And then blend it into a fine batter

FILLING
You can use any vegetable you want but what I used is
1 Cabbage
2 Spring Onion
3 Carrots
4 Paneer or cottage cheese
5 Salt to taste
6 Edible oil

Process: CABBAGE: Chop the cabbage fine and long in length,
SPRING ONION: Finely chop the onion And the green leaves of spring onion ,
CARROT: Chop it into very small cubes.

In a Kadhai pour in few drops of oil, added the chopped onion , sauté till it lightens it's color add the cabbage sauté for about 3-4 mins, added the carrots, leaves of spring onion a bit of salt.
Sauté till all the vegetables and then add a bit of crushed Paneer or cottage cheese and mix it well cover it with a lid , keeping the stove on the lowest flame for about 5 mins keep stirring intermediately to avoid any burning of vegetables. Add the sauce mix it well.Once done keep aside your vegetable/ filling

On the tawa add the lentils batter like a Dosa ( refer to my pesarattu recipe) spread the sauce( after adding the sauce to filling keep a little aside) add the filling roll the Dosa cut it with the help of pizza cutter and serve it hot....

Moong Dal Crepe with some Hot Onion-Ginger-Garlic Chutney

2011-11-30T03:29:00.000-08:00

What can be better than having “Pesarattu” in breakfast, Lunch, snack, Dinner- a complete package that impresses your tongue satisfying all the taste buds and quenches your system with nutrition.

Today’s menu is Pesarattu -Moong Dal Crepe or Chillah

For a good consistency, I had soaked the dal overnight. I simply blended the dal, little water, spices (salt, turmeric powder and red chili) in the grinder keeping a check on the consistency of batter which is not very thick nor very thin.

Separately, I chopped onions, green chilies and added to the batter and on the non stick pan, adding a drop of oil I added the batter exactly how you make “Dosa”-My Pesarattu is ready….

**Apart from the onion, chilies some good vegetables can be added-finely chopped carrot, some boiled and finely chopped peas etc...

For the chutney I blended together- 1Onion,2 Spring Onions, little Ginger, 3 cloves of Garlic, 1 whole red dried Chili, salt to taste, turmeric powder, jeera dhania powder blending I added a bit of Lemon drops..

** Apart from chutney some vegetables-Olives, Gherkins, Zucchini, Mushrooms can be tossed together and served with Pesarattu

** Pesarattu can also be served in thick “Kadhi” or like a “Dal Dhokli”

** Can be steamed like ” Idlis”,”Masala Idlis”mixed with herbs

** Can be made mixing more than 1 dal

Nutrition fact (www.dietnut.in)-Moong Dal(100g)

Energy (K cal)- 334,Protein( g)-24,Carbohydrate(g)-56.7,Fat(g)-1.2,Calcium (mg)-75,Iron (mg)-3.9

Relish your Healthy,Tasty & Wise Pesarattu with your family..

Blending Honey Bee creation with Banana

2011-11-06T00:10:00.000-07:00

Blending Honey Bee creation with Banana

I love banana,Banana is considered mother of all fruits.

It's nutritive value can be considered next to mothers milk.

It's a myth that you put on extra kilos with bananas

You can say It forms a lining around your stomach protecting you from the harmful acidity....

But to me it is even more dearer as that is the only fruit Dev eats...

What can be best if you can combine taste with health making a yummy dessert....

It being a Sunday I love binging, today I wish to suffice mine and Dev's sweet tooth with some relishing Honey Fried Banana optionally served with Ice cream or some Basundi or some Chocolate syrup...according to your wish and creativity...

It hardly takes any time, I just cut 1 ripped banana into pieces (8- 4 for me & 4 for Dev)

In a wok I added honey heating it I added the banana pieces .

Trait of honey- honey's consistency becomes like oil while heating it's time to toss in the pieces of bananas on a medium or slow flame according to your convinience avoiding burning the banana pieces.

Once your banana pieces are coated beautifully with honey. I sprinkled some dalchini

For me & for Dev I served it with vanilla ice cream topping with some extra honey...

Now this is what I call it as Healthy Yummy & Wise......

Conglomerate Exotic Veg Soupy Pasta

2011-11-02T08:06:00.000-07:00

Conglomerate Exotic Veg Soupyy Pasta

I am just too excited today as I have planned to toss my favorite exotic vegetables in a soup....

I went shopping. With Dev promising. Him to treat something exotic, it was indeed a pleasure in Getting some fresh spring onion,spinach,zucchini,baby corn

In a beautiful grey Kadhai I drop in a drop of oil a clove of garlic sauté till brown

Added leaves of spring onion

In a span of few minutes added Some fresh green spinach,

Button mushrooms ,Zucchini,chopped baby corn....

Spinach proved to be a great friend of my other veggies as it's water oozed out and the other veggies flavors just blended in beautifully.

I added some more water keeping it at a sim to let them create a new taste formation together for about 5 mins

And on the other side my promise to Dev was boiling in the saucer fulll of durum wheat pastas.

As the soup turned light green in color I added 2 glasses of water with a pinch of salt half green chilli

In a bowl I mixed the pastas and soup together adding 2 drops of soy sauce for Dev...

Dinner served

Tip: I used little boiled water of pasta to make my soup even more creamier

Creamy Cabbage Spinach Clear Soup

2011-11-02T07:38:00.001-07:00

Creamy Cabby Spinach Clear Soup

This is for the first time I am penning down an article.I love food,as rightly I can quote I fast to feast...

But genetically I am not gifted to be thin...so I need to eat healthy...balancing both the parameters I decided to eat tasty with a pinch of health....

Then I got married to a kid ,a kid in food habbits who just eats potatoes;tasty food so came a 3 rd parameter into picture ...feeding good food to husband....

Dev came tonight tired and hungry from office.

I wanted to make something creamier in texture and healthier in digestion.

I chopped finely some cabbage and some leaves of spinach.

Dropped in a pan 2 cloves of garlic with 1 drop of oil I repeat 1 drop

Few minutes later tearing a skin of onion in as it adds a sweet flavor to it suffices Dev's sweet tooth.

A bit of sauté together added the chopped cabbage sauté till golden brown and my onions pink...what a colorful dish it is already...Mmmm

Added few drops of water to give my soup a creamier texture

Now I enhance some iron into my blood stream I add my chopped spinach sauté it for a few seconds added half a glass of H2O,

Some salt to taste....

I cover it for the taste to blend...

Till Dev does not find a crunchy food in mouth the meal is not complete,in a separate bowl I added my yummy brown rice that can easily fit into my small little palm

I put it boil with some salt and spices...

Now I return to my soup again I add 1 glass of water and put it to boil for a few minutes...

I take a coffee and e-book break for 15 mins....

My rice is ready...I mix rice with soup for Dev and I would relish my spinach cabby clear soup....

Am glad Dev has loved it...