Category Archives: garlic

Oats n Tilwale Aloo

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When I was blogging with alphabets I had pored and pored over all the scraps of papers that I have collected in the last 25 years of my married life.

This is the time I discovered that some of the books that I have are unopened and unread.  I know it’s a criminal waste but then I had made up my mind that I will be using them all.

The idea was catch hold of one book and make all the makeable (is that a word?) recipes.

So what better than Cooking from Cookbook Challenge

So I started with Cooking and more of Tarla Dalal.  From this edition I have made Subzi and  daal already but today’s target was Tilwale Aloo.

Wondering how my til got so big? For the person who does not know what til is its Sesame seeds.

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Wok fried Lotus Stem and Assorted Veggies in Honey Chilli Sauce

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This year Santa visited me early, yes she does that he visits good ladies, early she arrived on December 2nd. Yes Vaishali visited Goa and she came bearing gifts, sorry loaded with gifts!!

She carried wadhwani chillies and one more kind, I forget the name I think it was bhavnagri chillies, fresh haldi/turmeric, mogri and many many more things.  One of the many things she had brought was Lotus Stem.  We made delicious dishes together (you will hear about them one by one later) and discussed delicious dishes.

I had never made lotus stem also called nadru and was so thankful that Vaishali showed me how to make it.  She made one amazing dish it disappeared like snow under the sun.

Recipe?

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Sweet Corn Soup

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Hubby loves corn, boil it, roast it any fashion he loves it. As a snack or as a meal, a side dish or main one he is game. So one of the first soups I learnt to make after marriage was Sweet Corn Soup.

There was a time when soup meant Sweet corn Soup. Now the alliance has shifted to Manchow Soup, Lung Fung etc. so there I have new soups that I have to learn.

The other day I had 3 sick people on my hands, cold, fever and running noses. If that was not enough there were complaints that the throat is itching.  So I decided to make soup.

What soup?

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Sprouted Moong~Diabetics Friendly

Sprouted Moong

Something we buy to use but they end up being show pieces in our homes. This is especially true in my case.

I have a Futura Pressure Cooker but I rarely use it as it is manhandled by all and I hate it.  So it has ended up as a space occupying gadget in my congested kitchen. I do not want to give away the cooker nor do I want to use it.

Recently my old cooker conked out on me after giving me years of service. Tired of the fact that no one else but I can operate it, my hubby told me to buy a new cooker. That is the time I rethought… Am I for the cooker or the cooker for me?  So I brought a new cooker but my Futura is getting more workouts. The old one is there too but for steaming as in Futura you cannot steam.

The cooking is faster in Futura; you cook on reduced heat once the steam comes out steadily.  In these times where fuel is expensive and you need to save it I feel this is a cooker that we should have.

Here try these Sprouted Moong this is from a old copy of the cookbook that came with Hawkins Cooker. I believe it’s my MIL’s. Though this is a pressure cooker version its Diabetic Diet friendly.

Ingredients:
  • 1 cup moong
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 1 onion, chopped fine
  • 2-3 green chilles (adjust as per taste)
  • 1 red chilli, cut in pieces
  • ¼ tsp red chilli powder(adjust as per taste)
  • ¼ tsp chat masala
  • Salt
  • ½ tsp lemon juice(adjust as per taste)
Method:
  • Clean the moong, soak them overnight.
  • Next day drain the moong and wash them. Now tie them in a muslin cloth wet them and set aside in a warm place. Many times I have found that keeping a weight on them helps sprouting them. Your sprouts will be ready by evening.
  • In a bowl add the oil, minced garlic, slit green chillies, red chillies and the moong.
  • Add the salt and mix well.
  • In the cooker add 2 cups of water and place the grid. Remove the steam vent/the weight /whistle.
  • Place the bowl of moong mixture in the cooker and close the lid. Heat on high flame.
  • Once the steam escapes from the vent in a steady stream put the steam vent/the weight /whistle. Let the steam escape in a steady stream again.
  • Switch off the gas and release the pressure from the cooker by steadily pressing the vent release.
  • Open the cooker and remove the bowl of moong and mix the onion, chilli powder, lemon juice.
  • Serve.
  • I served it with roti for my father-in law but personally I preferred it just plain.
Notes:

Here I have used the Futura pressure cooker. For regular cooker and a little water in the moong and then steam for 2 minutes then let it cool down naturally.

If you add green chutney and tamarind chutney, top it with sev. It will taste awesome too.

This is a part of Healthy Eating for Diabetics for BM #35. You can meet the rest of us here.

Hi! First time here?

Well then you are Most Welcome! I hope you keep coming back for more here.

If you are my regular visitor then Thanks, for you encourage me to experiment more!!

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 Archana

Soup with Varya Che Tandul or Samo rice

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With my FIL having problems with Diabetics we are more careful of his diet. More specifically he is much more acceptable to the changes we are making in his diet. He is no longer allowed the biscuits that he loves or the farsan and sev that he adores. There are more fruits  and vegetables in his diet. More low glycimic index food. Low GI foods means that carbs are released slowly in the blood stream.

You can read more about Diabetics here.

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Mixed Vegetable Curry

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Cooking in pressure cooker is simple. Simple if you know when to switch off the cooker. Else you will end with a mishmash that no one will want to look at let alone eat.

Like I have said yesterday my Futura is crying out for work all the time and I ignore it all the time. But when Valli announced cooking in pressure cooker I decided it will be cooking in Futura.

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Spicy Paneer and Baby Corn

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The filling one word that I kept thinking about when we baked the Pataqueta for Baking Partners. Then there were some discussions on the Baking Partners group. Then my friend Mireille, no sorry Chef Mireille is hosting an event on chillies.

Hot ones not the wimpy peppers…

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