Indian Khana, Made Easy

Deepavali Greetings to all!

2023-11-12T00:50:00.002-05:00

On this Deepavali (Diwali), we hope that you are surrounded by the warmth and love of your family and friends.

May you feel the joy and happiness in your heart. May you have a blessed and blissful holiday.

Indo-Chinese Bitter Melon and Egg Stir Fry

2023-10-04T00:05:00.002-04:00

I'm a big fan of bitter melon? Can you tell? It's an acquired taste, but it's really good for you. Bitter melon is high in Vitamins A and C. There are 2 types of bitter melon - Chinese and Indian. I'm more familiar with the bitter melon from India which is called Karela. Karela is more narrow and has jagged spikes on the rind and pointed ends.

On the other hand, the Chinese variety is long, pale green, and covered in bumps. The Chinese bitter melon pictured below was grown in my container garden.

Homegrown Chinese Bitter Melon

I didn't know about the Chinese bitter melon until my mother-in-law gave me a few of them from her garden. She has a magic thumb when it comes to growing vegetables. Check out my Instagram post to see how big hers are compared to mine. I'm so jealous.

We recently went over to my in-law's place for dinner and my mother-in-law served this Chinese dish made with bitter melon and eggs. Typically she stir-fries the bitter melon with meat. I think she made it with eggs because she knew I was coming. I liked it so much that I decided to re-create it at home with Indian flare. Check out my recipe below and let me know if you try it.

Ingredients

About 11.5 oz Chinese bitter melon (remove seeds, slice, and chop into 1" pieces)
1-2 tsp Dry Garlic Chutney (depending on your spice level)
2 eggs, whisked and seasoned with salt and pepper
Salt as per taste
Crushed black pepper, as per taste
1.5 Tbsp. Vegetable oil for frying
Fresh cilantro for garnish (optional)

Procedure

1) Heat oil in a medium-sized sauté pan, and when you feel the heat on your palm, add the bitter melon and sprinkle 1 teaspoon of salt. Cover and cook on low-medium heat for about 10 minutes.

2) Remove the lid and test by breaking a piece with the spatula. If it breaks, the melon is cooked. If it doesn't, cook for another 5 minutes. Adjust the heat to make sure you don't burn the vegetable. (Note: once the bitter melon is cooked, it will turn dull green.

3) Once the bitter melon is cooked, remove it from the pan and aside in a bowl. Add half a tablespoon of oil to the hot pan and then add the whisked eggs. Keep mixing the eggs, until they become scrambled and lightly toasted.

4) Next add the cooked bitter melon back to the pan. Add the dry garlic chutney powder and mix well. Taste and adjust salt. Garnish with fresh cilantro.

The Bitter melon and egg stir fry is ready to be served and enjoyed with quinoa, rice, or roti.

If you like Chinese bitter melon as much as I do check out the recipes below:

Chinese Bitter melon and potato stir fry, Chinese Bitter melon Chutney

And if you crave more bitter vegetables, check out the Indian bitter melon recipes below:

Creamy Tofu and Karela Curry, Karela Curry, Stuffed and Stir Fried Karela

World Eggplant Day - Is Eggplant a Fruit or a Vegetable?

2023-08-21T23:37:00.004-04:00

Did you know the eggplant is a fruit? Eggplant is a berry by botanical definition. It is related to tomato, chili, pepper, and potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. I can't imagine biting into an eggplant like an apple or a peach. I always thought it was a vegetable and used it as such.

Photo by Nina Luong on Unsplash

In other parts of the world, eggplant is known as brinjal, aubergine, or baigan. In honor of World Eggplant Day which was last week, we compiled the dishes we love for all of you. Have you eaten these dishes before? Which one is your favorite? Let us know in the comments.

1) Eggplant Pizzettes - When we are tired from cooking all the time, we like to switch it up and make these mini pizzas. The base is naan, topped with eggplant bharta and mozzarella/pepper jack cheese.

Eggplant Pizzettes

2) Eggplant Raita - If you enjoy yogurt dips like Babaganoush and artichoke dip, then you have to try Indian yogurt dips or raitas. We make them with all sorts of vegetables like eggplant, green bell pepper, tomato, cucumber, long squash, beetroot, etc. This eggplant raita is great with toasted naan, pita, or with rice.

Eggplant Raita

3) Stuffed Chinese Eggplant - My husband loves this dish. He can eat all of the pieces on this plate. I love it too because it is so easy to make. The secret is to buy fresh long eggplants. If they are too old or wrinkly, it will take for the eggplant to cook. I stuff the fried eggplant with dry coconut, spices, and fresh cilantro. You can serve it as a side dish or eat it with rice/quinoa.

Stuffed Chinese Eggplant

5) Eggplant Bharta - This is another one of my favorite dishes because after I make the bharta, I use it on the pizzas as well as grilled cheese. If you haven't tried this combination yet, what are you waiting for? I love the sweet, tangy, and spicy flavor combinations.

Gourmet Grilled Cheese with Eggplant Bharta

6) Guttivankaya (Stuffed Indian eggplant) - This is a typical Andhra dish and the masala is key. It tastes good with potatoes as well. Bagara Baigan and this dish are popular in South Indian restaurants.

Gutti Vankaya (Stuffed Indian eggplant)

7) Eggplant Pulusu (Roasted Eggplant Stew) - This dish is made using the American eggplant variety. Traditionally, the eggplant is roasted over a fire, then the flesh is removed and cooked with spices and red onion. Our recipe is much easier.

We hope you enjoyed reading about the various dishes we make using American, Chinese, and Indian eggplant varieties. What other eggplant varieties have you cooked with or eaten? Lastly, whether eggplant is a fruit or not, we leave it up to you to decide. Happy eating!

My Sister's Favorite - Eggplant Pulusu

2023-08-17T00:20:00.008-04:00

We all have things we don't like eating. Whether it's an allergy or you just don't like it. I had a couple of things I didn't like eating when I was younger like cooked peas, chopped nuts in desserts, and elephant yam. As I got older, I was able to eat those things again.

However, my sister has always disliked eggplant. And it's not a specific type of eggplant. She doesn't like all types of eggplant: Chinese eggplant, American eggplant, white eggplant, or baby eggplant. Over the years, we tried many ways to get her to eat it but all failed. I always tease her whenever I'm cooking eggplant, that I'm making her favorite. I wonder what she will say when she reads this post.

I don't get why she doesn't like eggplant. I LOVE eggplant. I love it whether it's made into a dip like babaganoush or eggplant raita, stuffed eggplant, or stir-fried eggplant. There are so many ways to cook it. It's the sweetness that makes me go crazy for it.

Today, I'm sharing a recipe to make Eggplant Pulusu or Roasted Eggplant Stew. It's sweet and sour and delicious as a side dish or when served with rice.

Ingredients

1 large Eggplant (American variety), peeled and chopped into 1 cm pieces
1 red onion (medium size), chopped
4 to 5 green chilies, chopped finely
½ tsp turmeric powder
¾ tsp salt
size of a large lemon of dry Tamarind, soaked in warm water
2 Tbsp jaggery or brown sugar

Ingredients for Seasoning

1½ Tbsp vegetable oil
1 tsp mustard seeds
1 tsp jeera (or whole cumin)
5 to 6 curry leaves (optional)
A pinch of Hing (Asaphoetida)
1/3 cup cilantro, chopped for garnish (optional)

Procedure

1) Heat oil on low to medium in a non-stick pan (large enough to hold the eggplant pieces). When you feel the heat from the oil, add mustard and cumin. When they start to sizzle, add curry leaves and Hing. Mix well.

2) Next, add the chopped eggplant, green chilies, and salt and mix well. Cover the pan and cook the mixture until the eggplant is soft. Mix intermittently.

3) In a blender, pulse the soaked tamarind with 1½ cups of water a few times. Strain the mixture through a sieve to remove the fiber.

4) Mix the tamarind juice into the cooked eggplant mixture. Next, add brown sugar, turmeric, and chopped onions. Bring the mixture to a boil and then reduce the heat to low to cook for 2 to 3 minutes.

5) Remove from heat. Taste and adjust the salt and sweetness to your liking. Garnish with cilantro and enjoy it with rice, quinoa, chappati, or naan.

Do you like eggplant? Let us know in the comments if you try this dish. We love hearing from our readers.

A Celebration of Mangoes - Green mangoes

2023-07-24T15:19:00.001-04:00

Photo by Shraddha Kulkarni on Unsplash

According to Narayana Health, raw mangoes are rich in antioxidants, including lutein and zeaxanthin, which improve vision and eye health. Polyphenols (a group of powerful antioxidants) present in raw mangoes reduce inflammation and decrease cancer risk. Green/raw mangoes are rich in nutrients that promote collagen synthesis and improve skin health. To read more benefits of raw mangoes, click here. I'm gonna eat more green mangoes from now on.

Have you eaten raw mango before? It has a tangy and bitter taste. My mom loves cooking with green mangoes. She buys them from the Indian grocer close to festival time. At times, if the green mango is already starting to ripen, she chops it up and serves it with chaat masala. The slightly sweet mango goes well with the tangy and spicy masala powder. If you do not have chaat masala, you can also mix salt and chili powder together and try it. Let us know what you think.

Below are some recipes for you to try:

1) Spinach and Mango Dal - in South India, pappu/dal/cooked lentils are very important in our diet. We usually cook dal/pappu with vegetables like dosakaya (yellow cucumber), spinach, Gongura, and green mango. It is healthy and great with rice.

2) Green Mango Chutney - we love our fresh relishes or chutneys. We enjoy eating it with warm white rice.

Tangy Green Mango Chutney

3) Mango Pulihora - this rice dish is typically made for festivals. It's a family favorite.

Green mangoes are also sought after when it is summertime in South India. Families buy 'sour' mangoes, get together, and make mango pickles at home. I remember this fondly because we used to go to my ammamma's place and help her peel and chop mangoes, and prepare the spices to be added to the mangoes to make the pickles. After all of the mango pieces are mixed with the spices and oil, the ladies would bottle them up or seal the pickles in plastic packets and every family got some.

We enjoy eating Mango pickles with warm white rice or rotis. If you haven't tried mango pickles before, buy one. They are available in all Indian grocery stores.

How do use mangoes in cooking? Share with us in the comments.

A Celebration of Mangoes - Mango Pulihora

2023-07-23T01:56:00.002-04:00

I hope you enjoyed reading about our love of mangoes. We like eating both ripened and raw mangoes. We love cooking with raw mangoes as well. For most South Indian festivals, we make dishes for the occasion. One of the dishes that is common is pulihora. There are different types of pulihora. My sister's favorite type is made with raw mango. It is tangy and spicy because of the spices used in the seasoning of this dish.

Are you dying to find out how to make it? Check it out below.

Ingredients

2 cups Basmati Rice (or any kind that is not sticky)
1/3 cup chana dal (split chickpeas)

Ingredients for seasoning

3 Tbsp vegetable oil
1/3 cup peanuts
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp Asafoetida (also known as Hing)
1 tsp turmeric powder
1 tsp Fenugreek (also known as methi powder)
1 large raw mango, peeled and grated
6 small green chilies*, sliced into half
8 to 10 curry leaves
1-½ tsp salt to taste
½ tsp citric acid* (optional)

*Quick Tips

You can substitute 3 red chilies if fresh green chilies are not available. Break the red chilies into 1-inch pieces.
If the mango is not very sour, you can use citric acid.

Procedure

1) Cook rice and dal together with slightly less water (1:1-½ ratio rice dal mix and water) so that the grains are separated and not sticky. Then immediately transfer into an open dish, add a tablespoon of oil, and spread it to loosen the grains. Cool it for a minimum of 30 minutes.

2) In a small skillet, add oil and heat it on medium heat. Hold your hand above the skillet and feel the heat. When it feels hot, add peanuts and fry for 3 minutes.

3) When peanuts start to turn golden, add mustard and cumin and fry until the seeds start to splutter.

4) Next, add green chilies and a pinch of salt and fry for 2 minutes. Then add hing, turmeric, and methi powder. Then add curry leaves and red chilies and mix well for 30 seconds.

5) Now add grated mango, citric acid, and salt. Mix well.

6) Carefully mix the seasoning into the rice using a spatula or wide serving spoon. When cool to the touch, mix well using your fingers if possible. Taste and adjust the salt if needed. Mango pulihora is ready to serve and enjoy.

A Celebration of Mangoes

2023-07-22T23:37:00.005-04:00

HAPPY NATIONAL MANGO DAY!

Photo by HOTCHICKSING on Unsplash

Mangoes are one of my favorite fruits. Besides the obvious yummy flavor, mangoes are a rich source of critical vitamins and minerals that have many positive effects on health. Did you know there are 55 varieties of mangoes in the world? Alfonso, Kent Langra, Chaunsa, Raspuri, Keitt, and Gir Kesar are just a few types. I probably consumed only 2 or 3 varieties ever. What is your favorite type?

Photo by Rajendra Biswal on Unsplash

Whenever my family and I visited my ammamma in India, she had ripe mangoes picked from the tree in her backyard for us to enjoy during our visit. The mangoes she grew were the kind where you squeeze the juice out and enjoy. Those were good times!

How are you enjoying mangoes on National Mango Day? There are so many ways to enjoy them like eating fresh, ripe mango slices or indulging in a range of mango-based meals including mango salsa, mango smoothies, mango lassi, and mango ice cream.

Below are desserts we love making with mangoes. We used mango pulp for many of these recipes. You can use fresh, ripened mango as well; the taste may vary depending on the sweetness.

1) Mango Mousse is a crowd-pleaser; you only need 4 ingredients to make this easy dessert.

Mango Mousse

2) Mango Pistachio Kulfi (Indian ice cream) -- When I visited one of our family friends, she taught me how to make this dessert. She enjoys cooking just as much as I do. This dessert has 6 ingredients and is also easy to make. Great for parties, dates, or if your in-laws are visiting. Surprise them with your culinary skills.

3) Mango Lassi - I love this drink because not only is it delicious but full of probiotics. We blend together mango pulp, Desi dahi (yogurt), and ice to make this drink. This is the best for those hot, sweltering summer days.

4) All of the aunties in my family always call this dessert mango pie but it tastes like cheesecake. Don't get hung up on the name, just make it and indulge!

Is it a pie or cheesecake? I leave it up to you to decide.

Don't forget to check out 'Celebration of Mangoes - Part 2', where we share recipes using raw or unripe mangoes.

Hello, hello everyone! Did you miss our posts? It's been a fun and busy year for us so far. We've been spending more time with family and enjoyed discovering foodie delights outside of our kitchen. Thank you for following our blog and trying our recipes.

Happy Ugadi, Gudi Padwa, Cheti Chand and Sajibu Nongma Panba!

2023-03-22T20:00:00.002-04:00

May the flavor of raw mangoes, raw neem, and jaggery remove all bitterness and add sweet flavors to your life. Let's put the shadows of the past behind and look forward to a new beginning. Happy Ugadi!

If you follow the Gregorian calendar, you celebrate the New Year on January 1st. Did you know there are many people around the world that celebrate the New Year on a different day every year?

My family follows the Lunar calendar and our New Year (Ugadi) was today, March 22nd. Ugadi is celebrated by Hindus from Andhra Pradesh, Telangana, Karnataka, and Goa.

On Ugadi, we celebrate the New Year by drinking Ugadi pachadi which is made with different ingredients, such as green mango, tamarind juice, fresh or dried neem flower, and banana.

I made the 'pachadi' with the ingredients I had at home and then my husband and I drank it. It was more sour than sweet.

We also make some dishes on the occasion. My mom made Halwa Puri, Mango Pulihora, and Sabudana Pakora. I am looking forward eating these yummy foods when I visit my parents in a couple of weeks.

Mango Pulihora, Sabudana (Tapioca) Pakora and Halwa Puri

Did you know that a new year also started today for:

- Marathi people from Maharashtra and they know it as Gudi Padwa

- Sindhi people and they know it Cheti Chand

- Manipuris and they know it as Sajibu Nongma Panba

I love learning about new cultures and traditions. How did you celebrate the new year today? Share with us.

Chinese Okra Boosted with Protein

2022-11-30T21:00:00.018-05:00

Did you know that Chinese okra is also known as Angled luffa, Vietnamese gourd, silk squash, and sponge gourd?

Chinese okra is easy vegetable to cook with and can be boosted for nutrition with soy nuggets. We like using Nutrela brand soy nuggets. This brand offers the soy product in large and small chunks as well as granules. Soy nuggets are tasty and are a good source of protein.

Today's dish is one of my favorites because the soy nuggets absorb the flavor when cooked with the Chinese okra. When I eat the curry with rice, the juices come out and it's yummy.

Ingredients

- Chinese okra*, 1 lb peeled and cut into 1" pieces

- 1 medium onion, chopped

- ½ cup soy nuggets (Nutrela mini chunks), soak in warm water for 15 to 20 minutes

- 2 to 3 green chilies, finely chopped

- ½" piece fresh ginger, peeled and minced

- ½ Tbsp Dhanjeera* powder

- ½ Tbsp brown sugar or Jaggery

- 1 Tbsp Dry coconut powder

- 1 Tbsp sesame powder (optional)

- 1 tsp salt (or as needed)

- 1/8 tsp Turmeric powder

- Cilantro, chopped ( for garnish)

Ingredients for seasoning

- 1½ Tbsp Vegetable oil

- ½ tsp Mustard seeds

- ½ tsp Cumin seeds (jeera)

- 1 tsp urad dal (black gram lentil)

Directions

Step 1 - Transfer the nuggets into a colander and run them through the water and allow them to drain off the excess water. Set aside.

Step 2 - Heat oil in a nonstick frying pan on medium heat. Add urad dal and stir for 30 to 45 seconds and follow it up with mustard and cumin seeds.

Step 3 - When they sizzle, add dhanjeera and turmeric powder. Stir for 10 seconds and then add green chilies, ginger, and onion. Stir for a couple of minutes and then add squash, drained nuggets, brown sugar and salt.

Step 4 - Mix well and cook under closed lid on medium heat. Stir intermittently and after 6 to 8 minutes, the squash will turn soft and release plenty of water. At this time, remove the lid and continue to cook until the squash is well cooked and water is absorbed. The curry may seem to look slightly oil.

Step 5 - Next add coconut and sesame powder and mix well for 30 seconds and remove from heat. Transfer into a serving bowl and garnish with cilantro and enjoy it with warm rice, quinoa or rotis.

Quick Tips

1) You can substitute zucchini squash for Chinese okra as well.

2) Dhanjeera powder is powdered cumin and coriander seeds.

If you like this recipe, check out our other recipes with Chinese okra like the Sweet and Sour Chutney and the Skintastic Gourd Stir Fry.

Out of the Darkness and into the Light

2022-10-24T01:04:00.002-04:00

Wishing all celebrating...

Have a Happy, Safe and Blessed Diwali from my family to yours!

Mumbai Street Food with a Twist - Low Carb Pav Bhaji

2022-08-31T00:47:00.002-04:00

Before the pandemic, my mom and I used to plan family get togethers where we strategized the menu days in advance. No one wanted to be stuck in the kitchen all and not enjoy the party.

Post pandemic is different because we are still taking precautions and not really having those big parties. Although, whenever my husband and I visit, my mom serves new or fusion dishes for us. They are like "one pot meals". We don't want her to be stuck in the kitchen during our visit either.

Examples of the "one pot meals" are tomato bath, spinach rice with tofu, biryani or pav bhaji. The last time we visited my parents, my mom made Pav Bhaji.

Pav Bhaji is a street food sold on Mumbai beaches and quick office lunch on the curb side carts. It is a thick vegetable curry called bhaji which is served with a bread roll or bun called pav. It is commonly made with potato, onion, tomatoes, carrots and chilies. My mom make the dish with a twist, a healthier twist by adding riced cauliflower.

I used to think eating healthy meant sacrificing taste but with a few tweaks any dish can be made healthier. By incorporating riced cauliflower and reduced the number of potatoes, we reduced the carbohydrates without losing the flavor. Check out the recipe below.

Ingredients for bhaji (bhaji means vegetable stuffing):

- 2 medium size potatoes, cooked, peeled and roughly mashed
- 10 oz Kirkland Riced cauliflower, frozen

- 3 ripe wine tomatoes, chopped or ground coarsely

- 1 medium onion, chopped finely

- 1 Tbsp Pav bhaji masala

- ½ bunch Cilantro, washed and chopped finely

- 1 tsp whole cumin

- ½ tsp chili powder

- ¼ tsp turmeric powder

- 1 Tbsp vegetable oil

- 1 tsp salt (or as per your taste)

- 1 medium size Red onion, chopped finely

- 1 Lime, cut into quarters

Ingredients for Pav (bread)

- 1 packet of Mumbai Pav (it is typically available in Indian Grocery store), alternately try hamburger buns

- Butter or margarine, for spreading on bread before toasting

Cooking instructions for Bhaji:

1) Heat oil in a saucepan and add cumin. When it sizzles, add chopped onion and sauté it until the onions are translucent. Next, add chili powder and turmeric powder and stir for 10 seconds. Follow with crushed tomatoes and cook for 3 minutes until the mixture is cooked and becomes a gravy.

2) Add the riced cauliflower, mashed potatoes, pav-bhaji masala and salt. Then add 1/3 cup of water, mix well and cook the bhaji mixture for 5 to 7 minutes under closed lid until it starts bubbling. Taste the bhaji mixture and adjust the salt and masala as needed.

Bhaji made using Cauliflower Rice

3) Remove from heat, add the cilantro and transfer into a serving dish.

Now, prepare the Pav (bread):

Spread margarine or butter onto each pav/bun and toast on a heated flat pan until golden brown.

Arrange the toasted pav slices on a plate and serve with bhaji.

Happiness with a bite of Pav Bhaji

Enjoy this Mumbai street food by placing a scoop of bhaji on the toasted pav. Spread the bhaji evenly on the pav. You can sprinkle chopped red onions and add a bit of lime juice.

We hope you will make this for your next get together whether it's with friends or family. It's mighty tasty and you don't have to worry about the calories. Happy eating!

If you try this recipe, let us know in the comments. We would love your feedback.

Healthy Saag Paneer with Tofu

2022-08-09T17:08:00.002-04:00

Whenever I ask people, "what is your favorite Indian dish?", they say Chicken Tikka Masala. I'm so tired of hearing that. I mean, it's not even Indian. At times, I do hear Saag Paneer. Now, that is a good answer. Saag paneer is paneer (Indian cheese) cooked in a creamy spinach sauce. What can be better than that?

The answer is Saag Tofu! You get the creamy spinach sauce but with a healthy twist of adding tofu instead of cheese. It's a vegetarian's delight. We hope you enjoy this dish as much as we enjoyed making it and eating it with our families.

Tofu and mushrooms in Spinach sauce

Ingredients

- 2 lbs Fresh Spinach leaves, washed and chopped

- 14 oz Extra firm Tofu, cut into 1" cubes (Please make sure to drain water and gently press to remove more water)

- 3 white button mushrooms, cleaned and thinly sliced (optional)

- 1 medium onion chopped finely

- 4 cloves of garlic, peeled and chopped

- 1 tsp ginger-garlic paste

- ½ tsp chili powder or per your taste

- ½ tsp garam masala (optional)

- ½ tsp salt

- 1/3 tsp cup Heavy cream or half & half (alternately use coconut or nut milk)

Ingredients for seasoning

- 3 Tbsp vegetable oil

- 1 tsp whole cumin (jeera)

- 2 to 3 Bay leaves (optional)

Cooking Instructions

1) In a blender, add the chopped spinach and a little bit of water and blend into a coarse thick sauce consistency. Set it aside.

2) In a saucepan, heat oil on low/medium heat, add jeera and when they sizzle follow it with bay leaves and stir for 10 seconds. Later add chopped garlic, onion and ginger-garlic paste. Stir for 1-2 minutes. Add chili powder and garam masala and stir for another 10 seconds.

3) Add tofu pieces into the pan and allow the cubes to turn golden brown by stirring intermittently and lightly for 5-6 minutes. When tofu is slightly browned, add chopped mushrooms and cook them for 2-3 minutes under closed lid. When mushrooms are soft, add the spinach blend and salt and continue to cook for 5-6 minutes. Adjust the salt and chili powder if needed. In the end add the heavy cream or half-half and cook for 1-2 minutes.

4) Remove from heat and serve it with rice, quinoa, chapati, or naan.

Mad about Nutrition - Scrumptious Black Eyed Bean Curry

2022-03-16T00:55:00.007-04:00

HAPPY NATIONAL NUTRITION MONTH!!

Can you believe it's March already? Time is flying by. It's not too late to start your New Year's resolution to eat and stay healthy. I'm still Noom'ing and trying to make better food choices like eating more lentils, legumes, and vegetables.

March is National Nutrition Month! How are you are adding more nutrition to your meals? Check out the recipe for Black Eyed Beans Curry. You can eat this curry on its own like vegetarian chili or serve it with rice, quinoa or your favorite flatbread.

Like other beans, black eyed beans/peas are highly nutritious and are a good staple food. They are rich in fiber and protein along with micronutrients such as folate, copper, and thiamine, which make them an excellent energy source.

Ingredients

1 cup Black-eyed beans/peas, soaked in plenty of water for 6-8 hours with a pinch of soda bicarbonate
1 large (or 2 medium) potato, peeled and cut into 1” cubes
1 large onion, chopped and coarse ground for gravy
2 medium tomatoes, cut into small pieces or roughly pulsed in grinder
1 ½ Tbsp Dhan-jeera powder (cumin and coriander powder)
1 Tbsp ginger-garlic paste
1 tsp chili powder (or per your taste)
2 Tbsp Vegetable oil
1 tsp whole Cumin (jeera)
½ tsp turmeric powder
Water, as per desired consistency
¼ cup coconut milk (optional)
½ Tbsp salt
½ cup fresh coriander/cilantro, chopped finely

Procedure

1. Transfer the soaked beans into a colander and wash well. Next, put the beans into a saucepan, add sufficient water 1” above the beans and cook them on low heat for approximately 8-10 minutes. Drain the beans and set aside.

2. Heat oil in a pressure cooker and add whole cumin, when it sizzles, add chopped onion and a pinch of salt and stir for 2 minutes until they are translucent. Now add dhan-jeera powder, chili powder and turmeric, mix well, add tomatoes and cook until it forms a gravy consistency (2-3 minutes).

3. Add potatoes, beans, ginger-garlic paste, coconut milk (if using) and approximately 8 oz of water. Reduce water accordingly if using coconut milk. Add salt, mix well and cook under pressure for 4-5 whistles.

4. When the pressure is released in the cooker, open the lid and slightly mash the potatoes to give a thicker consistency and gravy. Add water if needed to adjust to desired thickness and heat for couple of minutes.

5. Transfer into a serving dish and garnish with chopped coriander. The black eyed beans curry is ready to be served.

Warm Up with Tea - Varieties and Benefits

2022-02-27T12:18:00.003-05:00

What is chai ☕ for an Indian?

• Sleepy? Have tea.

• Tired 😰? Have tea.

• Mood off 😏? Have tea.

• Feeling cold 🥶? Have tea.

• Want a Samosa? Must have tea.

• Not well 🥴? Have adrakh wali tea.

• Want a good figure? Have green tea.

•Rainy Day: have tea

If you haven't guessed it already, but we really, really like drinking tea. We are Tea Gals! In this post we will be sharing some facts about the varieties of tea and also its benefits.

Tea Varieties photo by Alice Pasqual on Unsplash

There's so much you can learn about tea besides its origins and culture. Did you know - Black, Green, Oolong, dark and white teas all come from the same plant, a warm-weather evergreen named Camellia sinensis?

Tea plant photo by Rashid on Unsplash

Differences among the five types of tea result from the various degrees of processing and the level of oxidization. I didn't know. 😮

Black tea is fully oxidized. Oolong tea is partially oxidized. After withering and rolling, the tea leaves undergo natural chemical reactions resulting in taste and color changes which develop the tea's distinguishing characteristics. Green & white teas are not oxidized after leaf harvesting. Oolong tea is midway between black and green teas in strength and color. Dark teas are fermented after manufacture.

We typically drink black tea. I think I've only had green tea a handful of times. What is your favorite variety of tea? Do you prefer one variety over the other?

Brooke Bond Red Label Natural Care Tea

Did you know that drinking tea has health benefits? That fact alone would motivate me to drink tea regularly. How about you?

Tea is a refreshing beverage that contains no sodium, fat, carbonation, or sugar. It is virtually calorie-free. It helps maintain proper fluid balance and may contribute to overall good health. It contains flavonoids, naturally occurring compounds that are believed to have antioxidant properties. Tea flavonoids often provide bioactive compounds that help to neutralize free radicals, which scientists believe, over time, damage elements in the body, such as genetic material and lipids that contribute to chronic disease.

Looking for hard facts and statistics of why drinking tea is beneficial, check out more below.

Heart 💓 Health: Human population studies have found that people who regularly consume 3 or more cups of black tea per day have a reduced risk of heart disease and stroke. Each 8 oz. cup of tea consumed by those over 65 years old was associated with a 10% lower risk of death from heart disease.

Certain Cancers: More than 3,000 published research studies have evaluated the effect of tea - White, Green, Oolong, or Black - and tea compounds, such as epigallocatechin gallate (EGCG), on the risk of a variety of cancer types. A study published in the February 2015 issue of the Journal of Molecular Nutrition and Food Research found the main antioxidant in Green tea, epigallocatechin-3-gallate (EGCG), helps kill cancer cells through the destruction of the cells’ mitochondria. Research has also identified an association between the amount and duration of tea consumption and gastrointestinal cancer risk.

Photo by An Nguyen on Unsplash

Tea consumption has been linked to lower skin cancer risk. One study showed that participants who drank iced Black tea and citrus peel had a 42% reduced risk of skin cancer and hot Black tea consumption was associated with a significantly lower risk of the most common form of skin cancer, squamous cell carcinoma.

Neurological 🧠 Decline: Research has identified several modifiable factors that may help slow the progression or reduce the risk of age-related neurological declines and diseases. Tea may be one of the modifiable factors as the antioxidants in tea may protect brain cells from environmental insults from free radical exposure. In addition, L-theanine in tea has been shown to directly affect areas of the brain that control attention and ability to solve complex problems.

Weight Management: Several studies suggest drinking calorie-free tea may help with weight management. Preliminary research suggested that tea flavonoids help elevate metabolic rate, increase fat 7 oxidation and improve insulin activity. Tea catechins can also provide modest shifts in metabolism that may improve weight loss and maintenance.

Tea and Bone Health: A recently published meta-analysis analyzed the potential link between tea consumption and bone mineral density (BMD). Across the studies there was a significant increase in BMD for tea drinkers verses non-drinkers.

Immune 💪 Function: There has been research on tea's potential impact on immune function. Research from Brigham and Women's Hospital and Harvard University indicated that tea contains a component that can help the body ward off infection and disease and that drinking tea may strengthen the immune system. L-theanine, found in tea, primes the immune system in fighting infection, bacteria, viruses, and fungi.

☕Thank you for continuing on this Tea journey with us, from its origins, culture, varieties, and benefits.

Vegetable Medley and Tandoori Tofu Pita Boats

2022-02-26T19:56:00.007-05:00

It's been 4 months since I started the Noom diet and it's been an eye opener. I debated for months and researched various diet plans before I chose Noom. Noom helps you make better food choices as well as your health goals through a combination of psychology, technology, and human coaching. It's been a struggle for the last 4 months, but I lost 21 pounds so far. I have 9 more pounds to lose to reach my weight goal.

Here's what I learned and why I've been able to stay on track. I'm eating more vegetables, checking calories and buying foods that have little or no added sugars. I'm also doing meal prep on the weekends for the week ahead. A good example of one of the dishes I make a lot is Vegetable Medley and Tandoori Tofu boats. This dish full of flavor and it keeps me satisfied. I have been eating these boats for lunch and dinner. Aren't you dying to find out how to make them?

Scroll down for details...

Ingredients

4 whole wheat pitas
8 - 10oz Extra firm Tofu, dab water with towel and cut into 1" cubes
2 Tbsp Tandoori paste (we used Deep brand)
1/2 lb. or 3 cups Broccoli florets, cut to 1" size and stems peeled and chopped
1 medium Carrot, peeled and sliced into thin slices
1/3 lb. Snow peas, stringed and chopped into 1/2 pieces
1 large Red Bell Pepper, remove seeds and cut into 1 cm pieces
1/2 cup Cherry Tomatoes, sliced into half
7-8 stems of Thyme, leaves pulled
1/2 to 1 Tbsp Balsamic Vinegar
1 Tbsp Olive oil
2 grinder rounds of Black Pepper
2 pinches of Salt

Procedure

Heat 1 tsp oil in a non-stick pan on low medium heat, add Tofu pieces and Tandoori paste and gently stir around for the paste to coat the pieces. Pan fry the tofu on low flame by mixing intermittently turning the tofu pieces to fry on all sides. It take 5-7 min. Transfer tofu into a bowl.
In a large microwavable container add Broccoli, Carrots and Snow peas, sprinkle a pinch of salt and microwave the veggies with a lid for 2-3 min based on your appliance wattage.
Add chopped tomatoes, thyme, red bell pepper, balsamic vinegar, olive oil, black pepper powder and another pinch of salt to the veggies from above. Mix gently to coat the veggie salad well.
Carefully cut the pita into half and open the pocket. Place 5-6 pieces of Tandoori tofu and then fill it up with the veggie salad. Then top up the pita pocket/boat with some yogurt dip and enjoy the fresh and flavorful taste.

I started making these boats at home and my husband loves it. It's filling and healthy. Quick tip: I use about 1-1.25 cups of the vegetable salad per pita. It's up to you how much you want to stuff your pita. You can also spread some hummus in the pita for more flavor. Overall, I really like this combination because it's hearty and has all good ingredients.

Below is a bonus recipe for the Garlic Yogurt Sauce that complements the veggie boats. Enjoy!

Ingredients

1/2 cup plain yogurt (Whole or low fat), whisked to smooth with 1 Tbsp. water
1 clove garlic, mince finely
1 tsp lemon juice
1/2 tsp dry mint crushed
2 or 3 grinder rounds of Black pepper
Salt, as needed

Mix all items together until well blended. Adjust the salt and lemon per your taste.

Have questions?? Post a comment or send us a DM on Twitter, Facebook or Instagram. We love hearing from our readers.

Warm Up with tea - One of Our Favorite Teas

2022-02-21T23:32:00.000-05:00

Brooke Bond Red Label Natural Care Tea

I don't know if you guessed it by now, but I'm a TEA girl. I never got into coffee; it has too much caffeine for me. I like tea because it's not that strong and there are so many varieties.

I like tea with spices, like cardamom, cloves, and cinnamon. I had my first "spice tea" in Kerala. It was soothing and comforting. Ever since then, I've always enjoyed tea with that extra kick. During our most recent trip to India, my mom introduced me to this Brooke Bond Red Label Natural Care tea. This tea has herbs mixed into it like Ashwagandha, Mulethi, Tulsi, Cardamom, and ginger.

Have you tried this tea brand before? What is your favorite brand? What types of tea do you drink?

Want to learn more about Tea...check out our other posts, Tea Origins and Tea Culture.

Warm Up with Tea - Tea Culture

2022-02-02T00:39:00.011-05:00

“Teaism is a cult founded on the adoration of the beautiful among the sordid facts of everyday existence. It inculcates purity and harmony, the mystery of mutual charity, the romanticism of the social order. It is essentially a worship of the Imperfect, as it is a tender attempt to accomplish something possible in this impossible thing we know as life.”
― Kakuzo Okakura, The Book of Tea

Join us as we explore tea culture and traditions around the world. We start our journey in Asia and then make our way to the Middle East, Europe and then finally end in the USA. As you read on, you will discover that in some countries, people add more than just milk and sugar to their teas. Some even add butter or cheese. Let's begin...

JAPAN

Photo by Matcha & CO on Unsplash

Tea was introduced to Japan in the 9^th century, via monks who had traveled to China. Tea has since been a part of the Japanese way of life. Tea is available everywhere in Japan and it is consumed either hot or cold, throughout the day, even during meals. The Japanese mainly consume green tea grown within Japan notably in the Shizuoka region.

The ceremony involves preparing, serving, and drinking tea, mainly matcha, in an artful manner. Each action, object, and placement are highly precise and have a meaning behind them. It is a way to showcase their appreciation for tea, entertain guests, and honor traditions. More importantly, however, the ceremony provides the opportunity to find tranquility from within and embraces being one with nature, respect, and discipline. The rituals take a lot of time, thus allowing people the opportunity to take a break from their busy lives.

TAIWAN...

Bubble tea is a cold beverage traditionally made of black tea, milk, sweeteners, and chewy balls made of tapioca starch called Boba.

Boba Bubble Tea photo by Lisanto 李奕良 on Unsplash

Nowadays, the drink can be made with all types of green, black, floral, or fruit teas with diverse toppings ranging from classic boba to syrups, fruit jellies, and even cheese. This unique and fun drink reached international markets and became a hit there as well, becoming one of the trendiest drinks in the last couple of years and a symbol of Taiwanese identity.

CHINA

In China, hot tea is enjoyed at all times. It can be consumed either at home or in tea houses. Since the Southern provinces in China produce most of the tea in the country, the tea culture is more prominent there.

Tea ceremony from my wedding

Tea plays an important role in Chinese weddings. The bride and the groom serve tea to their parents as they verbally thank them for raising them. The parents drink the tea to bless the marriage. If they don’t, it means that they do not approve of the marriage.

When my husband and I got married, we included rituals from both of our cultures into the wedding. We started the day with a Hindu wedding and then proceeded to the tea ceremony. We served tea to both of our parents as well as our elders. It was a nice way to bring our families together.

In everyday life, the youngsters serve tea to elders or, a junior will serve tea to their superior, as a sign of respect, and when applicable, a sign of apology too.

RUSSIA

Tea served in glasses with metal handles; photo by Alexandr Popadin on Unsplash

Tea was first introduced when Mongolian diplomats visiting Moscow gifted a chest of tea to the Czar in the 17^th century. It was made available through trade between Russia and China over the next 2 centuries.

In the Russian tea tradition, a samovar is the key component and acts as the main centerpiece. The samovar would be used to make tea by placing a teapot full of strong black tea and is attached at the top of a samovar to brew a concoction called zavarka. This tea would be served in glasses with metal handles and decorations. Then, hot water would be added to the liquid to dilute it and a spoonful of jam or sugar would be mixed to sweeten the drink. Tea was usually served after dinner.

INDIA

Tea plantations in Munnar, Kerala

India is the 2nd largest producer of tea in the world. The beverage holds a special place in Indian society. Tea in Hindi is called chai and it is the most consumed beverage after water. Some people drink chai even more than water. Assam and Darjeeling teas are the most popular teas in India.

Chaayos Tea cafe, Bangalore India

My husband and I had the opportunity to enjoy delicious Chai during our last trip to India. Chaayos (new tea cafe/house) was launched in a nearby mall across from our hotel in Bangalore. We were lucky enough to be there for opening night and enjoyed masala chai. In their tagline, they boast there are "80,000 ways to make your "meri wali chai", which means your kind of tea.

In India, tea is the implied drink of hospitality, as it is the first thing a host would offer to their guests. Though there are many ways to prepare chai, the most common preparation is the masala chai. Black tea is brewed in water, milk, spices, and sugar creating a rich, luxurious, and flavorful tan color beverage. Indians like their chai piping hot and will almost never refuse a cup.

Even though masala chai is most prevalent, there are other preparations of tea in various regions. For example, the Kashmiri Kahwa is made of a type of green tea. The tea is brewed in water along with whole spices such as cardamom, cinnamon, and saffron in a traditional copper kettle called the Samovar, which is fueled by live coals.

Photo of Samawaar by Muazam Mohi ud din on Unsplash

Once the tea is ready, sugar and chopped almonds are added to the drink. The end result is a beautiful, aromatic, and warm yellow-colored drink that revitalizes the soul while simultaneously keeping the body warm during the harsh Kashmiri winter.

TIBET

How about adding some salty butter to your tea? Po cha, the traditional tea of Tibet, is made by boiling a brick of Pemagul black tea for hours. Then milk, salt, and yak butter are added, and the mixture is then churned together. It is said this blend with a soup-like consistency is uniquely comforting and fortifying in the high-altitude and cold climates. Variations of this tea also include peanuts or walnuts. Would you try this tea? I'm not sure how I feel about adding butter to my tea!

PAKISTAN

Tea is a common drink and a courtesy extended to guests across Pakistan. An element of Kashmiri culture, Noon Chai is a special blend of tea that includes a mix of pistachios, almonds, salt, milk, and spices like cardamom, cinnamon, and star anise. It's easy to pick out because of its signature pink color, which can be enhanced with a bit of baking soda. Noon Chai is served on special occasions with pastries like sheermaal, kandir tchot, bakarkhani, and kulcha. More casually enjoyed is "Doodh Pati," or milk tea which is made with milk only.

IRAN

After tea caught on in India and China, the taste for it spilled down the Silk Road and into the Middle East by the 15th century, sparking the rise of tea houses known as chaikhanehs. However, it wasn't until the 20th century that Iranians began growing their own black tea, making it a nationally embraced beverage, which now welcomes guests and is a crucial element in social life. A silver tray customarily carries in the drink, which is accompanied by a bright yellow rock candy called nabat. So constant is tea's presence in Iranians' lives that its kettle will be kept on a stove burner all day. Tea is served very strongly. Rather than mixing in sugar to counteract the bitterness, you're encouraged to place a sugar cube between your front teeth and suck the strong brew through it.

TURKEY

Turkey is usually associated with their famous Turkish coffee; however, the Turks drink more tea compared to coffee on a daily basis. At present, they are the highest consumers of tea in the world, with per-person consuming approximately 1,300 cups of tea annually. Tea in Turkish is calle çay (pronounced chai).

The Turks prefer drinking piping hot black tea brewed in plain water sweetened with a sugar cube. Milk, lemon, or syrups are not usually added to the cup. I feel milk mellows out the tea taste, so I prefer to drink tea without milk as well. The Turks are my kind of people.

Turkish tea with sugar cubes

The tea is prepared in a samovar or, a double teapot, çaydanlık in Turkish. Water is boiled in the larger pot at the bottom, while the small pot on top contains tea leaves. The water is first boiled separately in the large pot. Once boiled, the small pot with the tea leaves is filled halfway with the water. The small pot is then placed on top of the larger pot and the whole thing is left to boil for 15-20 minutes. This gives time for the tea leaves to steep in the water while more water boils at the bottom. After the time elapses, the tea leaves are strained. The result is a clear tea with a reddish hue. It can be really strong and be consumed as is or, it can be diluted with water from the pot. Tea is poured into small tulip-shaped glasses without handles. The small glasses are then served on small saucers designed to place the glass. There is no specific time to drink tea, as people drink it from morning to night. We were fortunate enough to have Turkish tea during our trip to Istanbul in 2015. We enjoyed the fragrant tea. It was comforting and a nice treat after a long day of sightseeing.

MOROCCO

Photo by Jaida Stewart on Unsplash

Touareg tea (also known as Maghrebi mint tea) is a mix of mint, green tea leaves, and a generous serving of sugar; it is the customary blend in Morocco. The tea is poured from up high into slim, delicate glasses, and it's served three times to guests. Each time the flavor varies slightly. Per the proverb: "The first glass is as gentle as life, the second is as strong as love, the third is as bitter as death." Refusing any one of these servings is considered the height of rudeness.

UNITED KINGDOM

Tea clearly plays an important role in British culture. This importance created many tea rituals in Britain. One of the most popular rituals, that is followed not only in the UK but also around the world, is the English Afternoon Tea ritual.

Afternoon Tea at MarieBelle, New York City

Afternoon tea is a small meal between lunch and dinner, and an English tea ritual where, a cup of tea is served with sandwiches, cakes, and pastries between 3:30 to 5 PM. My sister and I enjoyed afternoon tea with crumpets and desserts on one of our girls' weekends in NY. I felt like I was in high society.

Drinking tea is part of everyday British culture. It is also a way to socialize with each other, wherein friends and relatives chat over tea. Hot English breakfast tea with milk is the most common tea in the UK.

UNITED STATES

Tea came to the US along with the Britishers. Approximately 80% of US households consume tea. It is served hot or iced, anytime, anywhere, for any occasion. On any given day, over 159 million Americans are drinking tea. Approximately four in five consumers drink tea, with Millennials being the most likely (87% of millennials drink tea). On a regional basis, the South and Northeast have the greatest concentration of tea drinkers. Approximately 75 - 80% of tea consumed in America is iced.

Tea is a versatile beverage that originated thousands of years ago in China and propagated throughout the world via trade routes and colonization. The silk route played a key role in the expansion of Tea culture along with many other cultural exchanges.

We had fun learning about how tea is consumed in different countries and the rituals that are practiced with tea. Tea is more than just a beverage; it can sometimes be an elixir that can calm the senses and help you contemplate life. So, cheers to having a ‘Cup of Tea’ and see where it leads you!

For our readers: Have you participated in any of these tea cultures or traditions? What is your tea culture? Let us know in the comments. We love hearing from our readers.

Footnotes

https://www.mentalfloss.com/article/72891/15-tea-traditions-around-world

https://www.yoair.com/blog/tea-culture-8-ways-the-world-enjoys-tea

Warm Up with Tea - Origins

2022-01-31T22:01:00.005-05:00

"There is something in the nature of tea that leads us into a world of quiet contemplation of life." - Lin Yutang, the author of "The Importance of Living"

Photo by CHI CHEN on Unsplash

January 12th was National Hot Tea day. Did you warm up your day with a hot cup of tea? It's hot tea day for us every day. TEA makes us feel many things like Tranquil, Energetic, and Awake.

Did you know that Tea is the 2nd most popular drink in the world next to Water? It is consumed approximately 3.7 billion cups on a daily basis according to Euromonitor Sept 2020. It is the only beverage commonly served hot or iced, anytime, anywhere, for any occasion. On any given day, over 159 million Americans are drinking tea.

Origins of Tea Culture

How did this drink or beverage become so popular? What is the history behind Tea culture or its origin? Tea is nearly 5,000 years old. Purportedly discovered in 2737 BC by Chinese Emperor Shen-Nung, aka “The Divine Healer”. Legend has it, some tea leaves accidentally blew into the Emperor’s pot of boiling water and created the first tea brew. According to Chinese tea scholars, the Emperor, as a botanical explorer, accidentally poisoned himself some 85 times, and was cured each time by this wonderful brew.

Tea has been consumed in China for thousands of years on record dating from the Shang Dynasty (1500 BCE–1046 BCE), where it was consumed in Yunnan province primarily as a medicinal drink.

Compressed Pu'erh tea cake

By the Tang period (618- 907 CE), tea had become popular and was widely enjoyed as a refreshing beverage, prepared from leaves that had been moistened and shaped into a dense brick. Anecdotal evidence from the 8^th century CE reports that the city of Chang-an had a large number of flourishing tea shops, many of which advertised the health benefits of tea drinking.

Later, during the Song dynasty (960 – 1279 CE) the brick form of tea was replaced in popularity with loose leaves which were often ground into a fine powder and, increasingly, flavored with different substances. Over time tea houses began to appear across large cities making tea more accessible outside of elite society. As it grew in popularity, tea became associated with homeliness and was drunk daily as well as served to guests to welcome them.1

The Diffusion of Tea Culture along the Silk Route

From China, tea spread across the Eastern Silk Road to Japan and the Korean Peninsula. In Japan, the beverage developed close connotations with religious and social rituals owing to the fact that it was commonly consumed by Buddhist priests. In the 6^th century, CE envoys were sent from Japan to China to learn about tea and its associated culture, and seeds were imported via the Silk Road in order for the plant to be cultivated in Japan.

Tea soon became prominent in creative circles, including within poetry and literature, as poets and artists wrote about the joy of tea and explored tea customs and associated traditions in their work. A great example is a poem called "Seven Bowls of Tea" by Lu Tong from 790-835CE. Lu Tong's poem was a favorite for centuries and even carved on tea jars. What does his poem convey to you about tea?

The first cup caresses my dry lips and throat.

The second shatters the walls of my lonely sadness.

The third searches the dry rivulets of my soul to find the series of five thousand scrolls.

With the fourth the pain of past injustice vanishes through my pores.

The fifth purifies my flesh and bone.

With the sixth I am in touch with the immortals.

The seventh gives such pleasure I can hardly bear

The fresh wind blows through my wings,

As I make my way to Penglai [the mountain of the immortals].2

The tea trade spread from China and Mongolia to the Indian Subcontinent, Anatolia, the Iranian Plateau, and beyond eventually reaching Europe and North Africa. Tea was also intricately linked to another flourishing Silk Road trade that became the basis for a number of complex interactions within the arts, that of ceramics, and specifically, porcelain.

Although there are many regional variations, many cultures along the Silk Road share tea drinking customs and traditions. Today, cultures and regions around the world have continued to adapt the ubiquitous product according to their own societal norms, with brewing processes, flavoring, and social rituals varying from place to place.

We hope you enjoyed learning more about the origins of tea and tea culture. Stay tuned as we explore varieties of tea and more of tea culture in our next posts.

Footnotes
1 Unesco.org
2Cloud Nine Teas

Diwali with a Millet Twist - Bajra Ki Halwa

2021-11-05T00:24:00.002-04:00

Happy Diwali from my family to yours!

Holidays/ festivals are better with family and friends. This year is the first time in a while that I was home with my parents on Diwali. We ate pheni, drew rangoli, lit diyas, made sweets, and did fireworks. We're continuing the celebration into the weekend when my sister and husband join us too. Check out the 'sweet' recipe we made today. Hope you enjoy it!

Bajra ki Halwa (Pearl Millet Flour Halwa) - Gluten Free

Pearl Millets are rich in fiber, protein, and essential minerals; above all, they are gluten-free.

Ingredients

½ cup (80 g) Bajra flour
2 Tbsp less ½ cup (80 g) sugar
5 Tbsp Ghee (Clarified butter)
1 and 1/4 cup water
1 Tbsp coconut powder (desiccated)
10 to 12 cardamom pods, seeded and powdered
8 Roasted cashews, coarsely chopped
1/8 cup sliced almonds

Preparation

1) Heat ghee in a small skillet and add bajra flour and stir constantly until the ghee is mixed in. Roast the flour in ghee until a nutty aroma is felt (3-5 minutes), stirring all the time to avoid over roasting or browning.

2) Add water and sugar and keep mixing until the water is absorbed (2-4 minutes) and the flour thickens into halwa. Continue on low heat and mixing as the halwa thickens further and forms a silky smooth lump without sticking to the walls of the skillet.

3) Mix in coconut and cardamom powder and ¾ of almonds and cashews and stir for another 1 to 2 minutes and transfer the halwa into a bowl or a plate to cut into pieces. After transferring into a plate, using a spatula press the halwa flat and evenly. Sprinkle the remaining cashews and almonds and slightly press them in.

4) Allow it to cool for 30 minutes and cut them into the desired shape of squares or diamonds.

Alternately transfer into a serving bowl and garnish the halwa with the remaining cashews and almonds. Enjoy the warm halwa in the cold winter; it boosts your strength with nutrition.

Chinese Bitter Melon and Potato Stir Fry

2021-10-12T15:49:00.005-04:00

Be honest. Have heard of bitter melon (Chinese) before? If yes, how many of you like bitter melon?

We love it! It's healthy and good for you. We also find it less bitter than the Indian bitter melon (or karela).

There are so many ways to enjoy bitter gourd; you can stir fry it, stuff it, or even make a chutney with it. How do you enjoy bitter melon?

I didn't know there were different types of bitter melon until my mother-in-law gave me a tour of her garden. She has the magic touch and patience to grow them.

I tried growing them this year, but mine only grew to the size of a potato. While hers can grow up to 8 or 9 inches in length.

I'm still a novice, but I'll get there someday. For now, I get all my bitter gourds from her and make yummy dishes. Don't forget to check out the Bitter Melon and Potato Stir Fry recipe below:

Ingredients

1 large Chinese bitter melon
1 small potato, peeled and chopped into 1/2" slices
1 small to medium onion, coarsely chopped
3/4 tsp dry garlic chutney
salt (as per your taste)
Fresh cilantro/coriander (optional), chopped (for garnish)

Preparation

1) Chop the bitter melon once lengthwise and then into 1/4" thick slices (as shown below).

Place the bitter gourd pieces in a bowl, sprinkle a little bit of salt and water over them, and microwave for 2 minutes.

2) Heat oil (on medium flame) in a medium saucepan and add onion and potato. Sprinkle a little bit of salt and stir fry for 2 to 3 minutes or until the potatoes are soft.

3) Then, add bitter melon, and cover with a lid. (Note: Add more oil if necessary; to prevent the mixture from burning). Stir every few minutes until onions, potatoes, and bitter melon are caramelized for about 8 to 10 minutes. Next, add dry garlic chutney powder and continue to stir fry for another 3 to 4 minutes.

4) Switch off the heat and add fresh cilantro/coriander. Serve hot with rice or roti.

Quick Tips

- We like using dry garlic chutney in our curries (i.e. Stuffed Eggplant) to make them spicy. I also like sprinkling it over avocado toast. It gives it a little kick, just the way I like it. This product is also available on Amazon*. Click on the image for the link.

*As an Amazon Associate, I earn from qualifying purchases.

Mushrooms La Jawab Appetizer

2021-09-13T11:47:00.004-04:00

How are you celebrating National Mushroom Month?

Here are a couple of fun facts about Mushrooms. According to a Food & Wine article: from 2019 to 2020, Pennsylvania sold 526 million pounds of mushrooms; that's 2/3 of the total amount sold in the United States. That's a lot of mushrooms! 😮

I also watched this interesting documentary called Intelligent Trees, which talked about the symbiotic relationship between mushrooms and trees. Both benefit from this relationship. The mushroom or fungus colonizes the tree's root tissues, improving the tree's moisture and nutrient absorption. In return, the tree provides the fungus carbs produced through photosynthesis. That's was really cool!

Do you know some fun facts about mushrooms? Share with us.

How many mushrooms can you name? How many mushroom varieties have you consumed? I know a few and have eaten the following: cremini, shiitake, portobello, baby Bella, white button, black Truffle, and Enoki.

We use baby Bella and white button mushrooms most often in our cooking, like when we make omelets, stuffed bell peppers, soups, as well grilled vegetables. They are more readily available as well.

Check out our recipe for Tandoori mushrooms below that is made with a few ingredients and it's easy to make.

Ingredients

6 to 7 oz or 10 to 15 white button mushrooms, cut into 1" pieces
2 tbsp Tandoori Paste (we used Deep brand)
1 tsp plain yogurt (or as needed)
1½ tbsp Vegetable oil
few sprigs of cilantro/coriander or basil (for garnish)

Procedure

1) Clean the mushrooms with a damp paper towel, and then chop them into half as needed; you can leave the small ones as is.

2) Add the tandoori paste to a bowl and mix in the yogurt to loosen it. Next, add the mushrooms into the bowl and toss with a spoon to coat the marinate well. Leave it in the refrigerator for at least 1 to 2 hours for the marinade to soak in.

3) In a non-stick pan (saute pan or saucepan) heat oil on medium heat and when it's hot, add the mushrooms and mix well to coat with oil.

Pan roast the mushrooms with a half-closed lid for a few minutes mixing intermittently. Remove the lid and allow the mushrooms to carmelize for 2 to 3 minutes or until oil is seen on the edges. The whole roasting and sauteing will take roughly about 7 to 8 minutes.

4) Transfer the mushrooms to the serving plate, and garnish with fresh coriander or basil. You can serve this appetizer with any type of drink (alcoholic or non-alcoholic).

We hope you try our recipe for this yummy appetizer and share your feedback with us by leaving a comment below. We love hearing from our readers. If you love mushroom dishes, check out Mushroom and Bell Pepper Szechuan Stir Fry and Mushroom and Bell Pepper Medley.

The Story of Idlis: Chutneys and Accompaniments - Creamy Coconut Chutney

2021-08-10T01:27:00.000-04:00

Does the aroma of spices wake up your senses? Does the grating of fresh coconut get you riled up? Then you really enjoy cooking and eating.

Today we are making creamy coconut chutney that is served at most South Indian restaurants as a condiment or chutney for idli and/or dosa.

I myself haven't eaten this chutney in a long time and was excited when my mom made warm, fluffy idli and served it with this creamy coconut chutney. I think you can eat this chutney with any type of idlis.

Ingredients

½ cup of roasted chana dal
1/3 cup of dry roasted and de-skinned peanuts
¼ cup fresh coriander, chopped
2 small green chilies or per taste, peeled and finely chopped
1" piece of ginger, peeled and grated
Size of walnut of dry tamarind, soaked in ¼ cup of water, remove strings
½ tsp cumin seeds
½ tsp salt, or per taste

Ingredients for the seasoning

1 tbsp Vegetable oil
1 tsp Urad/black gram dal
½ tsp mustard seeds
½ tsp cumin seeds
1 dry red chili, broken into 1" pieces (optional)
a pinch of Hing or Asaphoetida
5 to 6 curry leaves, chopped

Procedure

In the blender, add roasted chana dal, peanuts, cumin seeds, chilies, and powder the mixture. Next, add ginger, coriander, tamarind with water and salt, and then add enough water to make the mixture into a thick sauce consistency. Blend again to a smooth paste. Taste the chutney and add salt per your taste. Scoop out the chutney into a serving bowl.

In an egg pan or tadka pan, warm oil on low to medium heat. Add urad dal and stir for 30 seconds until it turns golden. Then add mustard and cumin seeds, and red chili. Saute for another 30 to 40 seconds. When they sizzle, remove from heat and add Hing and curry leaves, stir for few seconds and immediately add the seasoning to the chutney.

Mix well and serve the chutney with idli, dosa, vada, or upma per your liking. 😋

The Story of Idlis: Chutneys and Accompaniments - Tomato and Onion Chutney

2021-07-30T16:12:00.001-04:00

We hope you enjoyed our posts on the story of idlis and idli varieties.

Today's topic is chutneys and accompaniments. Just like how we dip French fries in ketchup, mayo, or chipotle sauce. Idlis can be eaten with various "condiments" or chutneys/accompaniments.

How do you enjoy eating idlis? Do you dip them into chutney, podi, or sambhar? Everyone in my family has their own preference. When I was little, I used to eat idli with sugar, believe it or not. Now I prefer to eat with different chutneys like coconut chutney or tomato-onion chutney. I also enjoy eating with chutney powder or sambhar.

When my husband and I visited my grandma in India in late 2019, we ate idlis for breakfast every day for a week. We really loved the chutneys that were packed with the idlis. One of the chutneys was the tomato and onion chutney. Please see the recipe below.

Ingredients

3 medium tomatoes, chopped
1 medium onion, chopped
1" fresh ginger, grated
1 dry red chili, broken and deseeded
1 tbsp urad dal (black gram lentil)
3 cloves
4 black peppercorn
dry tamarind (size of a walnut), soaked in little water
½ tsp salt (or as needed)
1 tbsp vegetable oil

Ingredients for Seasoning

1 tsp vegetable oil
1 tsp mustard seeds
½ tsp methi (Fenugreek seeds) or as needed
1 pinch Hing
3 to 4 curry leaves
1 dry red chili, broken into 1-inch pieces

Procedure

1) In a saucepan, heat oil on low/medium heat. Add urad dal and fry it until it turns reddish. Next, add red chili, cloves, peppercorn, ginger, and stir everything for 10 to 15 seconds. Then add chopped onions. Saute until the onions turn transparent; then add tomatoes, salt, and hing. Cook well for few minutes until the tomatoes are soft and done well. Cool it for 5 minutes.

2) Transfer the above mixture into a blender/ food processor, and add the soaked tamarind and blend to a smooth paste, adding additional water to the desired consistency if necessary. Taste to adjust the salt. Note: If the chutney is too sour or spicy, you can mellow it with a ½ tsp of brown sugar. Transfer the chutney into the serving bowl.

3) Heat oil for seasoning in a small tempering pan and add mustard and methi seeds. When the mustard sizzles, add red chili and hing and stir for 10 seconds. Add curry leaves in the end and give a few stirs and transfer the seasoning onto the chutney. Mix well and serve with Idli/ Vada or Dosa.

The Story of Idlis - Types of Idlis

2021-06-26T00:22:00.003-04:00

We hope you enjoyed our previous post on the Story of Idlis. The concept of idli has inspired many culinary enthusiasts to innovate variations of idli making with slight deviations to the basic concept.

Multi Millet Idli, Ragi Idli, Rava Idli, Masala Idli

The variations range in sizes, such as Tatte or plate size idli to Button or bite-size idli popularly called Rasa Idli (soaked in Rasam and eaten).

What other types of idlis are there, you ask? Please scroll down to find out...

Conventional Idli by Kaushik

Conventional Idli is made up of soaked and ground Urad dal (black gram dal) and Rice in a 1:2 ratio. Then this dough mixture is fermented for 6 to 8 hours to make the fluffy cakes on an Idli plate.

Besides the conventional idli, there are idlis that are native to a certain part of India. Each variation of Idli has an interesting anecdote behind its creation. Let's take a look below:

1) Kanchipuram Idli by Kaushik

The identity of Kanchipuram idli has long been linked to the Varadharaja Perumal temple in Tamil Nadu where it is served as prasad. This flavorful Idli might even date back to the Pallava era (6th to 9th Century AD).

The batter is poured into a neatly wrapped Mandharai leaf and then placed in a basket inside a tall brass cooker to make these idlis. The idlis are steamed for almost three hours. Both the cooking process and the ingredients set this Idli apart. While the batter is quite similar to conventional idli, it is the seasoning ingredients (which include dried ginger, peppercorns, cumin, and asafoetida) that define the flavors.

2) Ravva Idli

Rava Idlis are made with Ravva (Sooji / Semolina) and vegetables; seasoned with mustard, Chana dal, curry leaves, and hing/asafoetida. The major difference between Ravva idli and the other types is that the batter is mixed with sour curds (or yogurt) and allowed to soak for 15 to 30 minutes to make the Idlis. Fermentation is not needed.

3) Mallige Idli by Savitha

Mallige Idli is a Conventional Idli recipe but poha (flattened rice) is also added with urad dal to soak and grind. Adding poha makes these Idlis very soft, fluffy, and white in color, hence the name Mallige (white as Jasmine in Kannada). Also called Kushboo Idli after the name of the popular Tamil actress.

4) Chiyali Idli is made with Yellow Mung dal. Dal is soaked and ground and made it into Idlis. Once it cools, it is cut into pieces. In a pan season with mustard, black gram dal, hing /asafetida, and then add chopped onions and tamarind pulp. Cook for few minutes and then add Mung Idli pieces and toss to coat well. Garnish with cilantro.

5) Palak Idli is like Ravva Idli; it requires no soaking or grinding. The batter consists of Semolina, sour yogurt tempered with seasoning, and some spinach/ Palak paste added to boost nutrition.

6) Masala Idli

If you are left with extra Idlis, they can be repurposed into Masala Idlis the next day sprucing up with some spices, onion, tomato, and Pav-bhaji masala. Since Idlis are porous, they soak up the flavors.

7) Podi Idli: In Podi Idli, a mixture of idli podi (Milagai podi or Idli Karam or Chutney Powder) and sesame oil or ghee is mixed and then smeared on the idlis. Podi Idli is very tasty and usually packed for travel journeys. Podi Idli can be made with either mini idlis or regular-sized Idlis.

Over the years, people explored idli beyond the conventional style (making with rice) and experimented with other grains to form: Raagi Idli with coarse Raagi (Finger Millets), Oats Idli with Quick or Old Fashioned Oats, and Jowar Idli with coarse Jowar flour (Sorghum Millet) - pictures below.

8) Raagi Idli with coarse Raagi (Finger Millets)

9) Oats Idli by Smitha

Who knew there were this many types of idlis? We certainly did not. I'm sure there are some that we are not even aware of.

What an amazing culinary journey of this versatile breakfast item that we find to be simply nutritious and easily digestible and can soak up flavors of the condiment or the accompaniment it is served with.

If you are dying to try these varieties, but do not want to go through the hassle of soaking, grinding, and fermenting the batter, you can buy instant idli mix. Instant mixes of some of these idli varieties are available in Indian groceries for hassle-free making.

One last tidbit before you go: Did you know that the Defence Food Research Laboratory of India has developed a special recipe for Space Idlis so that Indian Astronauts can enjoy their favorite food while away from home/Earth? The Space Idlis are dried using Infrared Radiation that will increase its shelf life to more than a year. That's so out of this world!

We hoped you enjoyed this historical journey of Idli from South Asia (Indonesia) to South India and its lift-off into Space! Hats off to Idli!

Are there any types of idlis we missed, please share in your comments? We would love to hear from you.

References:

https://www.livehistoryindia.com/story/history-in-a-dish/where-did-the-idli-come-from/

https://www.vegrecipesofindia.com/masala-idli-recipe/

The Story of Idlis

2021-06-02T00:36:00.001-04:00

Growing up every South Indian child remembers eating idli in many different ways. Idli is considered healthy, nutritious, and easy on the tummy (digestion); hence, it’s a friend to both mom and child alike.

Plain idlis with tomato chutney

Traditionally, idli is made of soaked lentils and rice ground and fermented, and ladles of the dough steamed on Idli plates the next day. Many varieties of idlis are made with lentils and different grains in the 4 to 5 southern states of India; namely Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. It became so popular that these days you can eat them all over India as well as abroad.

One of my fondest memories of eating idlis (aka steamed spongy white dumplings by westerners) is with sugar and a ton of ghee (clarified butter) drizzled on it for extra flavor. That sounds good right about now!

After all these years of making Idli, I was intrigued by a news article on Idli in a science magazine that India has developed a recipe for Idli to be enjoyed by their crew in Space. Idli undergoes a technological makeover as a space food; cool for a traditional mundane food!!

Reading this article made me think about how Idli came into existence? What was its history? I immediately sought help from Google. According to food historian K.T. Achaya, Idli probably arrived in India from present-day Indonesia around 800-1200 CE. The region we now call Indonesia was once ruled by Hindu kings of the Shailendra, Isyana, and Sañjaya dynasties, and cooks accompanying the royals on their visits to India probably brought the recipe along with them. Acharya points out that Indonesian cuisine has a long tradition of consuming fermented and steamed foods, and the Kedli appears to be the closest relative of the Idli. Also supporting the Indonesian origin theory is the close ties between India and Southeast Asia in ancient times, although, with time, the Kedli seems to have disappeared from Indonesian kitchens.

However, there’s another twist in the Idli tale. Using references at the Al-Azhar University Library in Cairo, food historian Lizzie Collingham traces the Idli to Arab traders who settled on the South Indian coast in medieval times. According to the Encyclopedia of Food History, edited by Collingham and celebrity chef Gordon Ramsay (Oxford University Press), the Arab settlers insisted on consuming only halal (food and drink permissible by Islamic law) food. They found rice balls as a safe option. These rice balls were slightly flattened and eaten with bland coconut gravy.

However, as Acharya pointed out, the process of mixing Urad dal and Rice grains, and fermenting the mixture seemed to be a later innovation even though there weren’t any references to this process being invented at any particular time.

Regardless of its origin, Idli has become a popular South Indian breakfast item, which is commonly eaten with sambhar and coconut chutney. We enjoy eating idlis with tomato chutney as well as chutney powder (aka gunpowder).

We hope you enjoyed reading about the Story of Idlis. Don't forget to check back on this series about Idlis in the next couple of weeks. Our second post in the series is all about types of idlis.