Category Archives: meal

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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K for Katin Saar or Kat chi Amti

kat in saar 2

I have already said I will like to pass on some traditions to my daughters so I had made Holgi/Puran Poli for Holi.  The fact remains that they ate Holgi grudgingly, but  they ate.

To make Holgi/Puran poli you boil the channa dal for the hurna/puran you strain out the water in which you have boiled the channa dal and you do not discard it. It is made in a delicious saar/rasam.

When I started to make this saar/rasam I was not too confident about how it’s made. Thanks to Vijaya, my friend who simplified the whole thing and I made it.

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Bhakari & Zunka or Zunka Bhakar

Bhakri Zunka

Bhakri Zunka or Zunka Bhakar

This is my Blogging Marathon entry for the month long Marathon under the theme” Traditional”!

Its Bhakari & Zunka or Zunka & Bhakar !

Bhakari/ bhakar as they are known in Karnataka /Maharashtra are traditional foods. A very healthy food that is the staple of most of the hard working labourers and farmers. Today I have teamed it with Baigan Bharta but this is not necessary. For Zunka takes care of your protein and vegetables too. But then tongue loves its variations so Baigan Bharta was also a part of the menu.

Bhakari/bhakar is made from jowar or from bajara. It has a low gylcemic index.

You can check what Wikipedia has to say about GI here.

But I will like to just make it concise.

“G.I. stands for Glycemic Index used to measure short-term changes in blood glucose levels in humans after a carbohydrate rich food. Glucose being the source of energy is set at 100 rest of the foods are measured against this.

A diet based on foods with low glycemic index has been associated with diabetes management, improved blood lipids (cholesterol), reduced risk of heart disease and weight management.

Foods with a low glycemic index take longer to digest (therefore prolonging satiety) they will also maintain blood glucose levels at a relatively constant state unlike foods with high GI.

Low glycemic foods contain: Fat, Whole grains, Protein, Raw Starches, legumes, vegetables, fruits and dairy products.

High Glycemic Foods contain: Refined grains, refined sugars, increased amylopectin: amylose ratio, and often high sugar fruits have a high glycemic index.”

So with this do I need to say more?

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Celebrating with Dalia Khichidi

Guess what The Mad Scientist’s Kitchen has reached the 1, 00,000 mark.

Yeah! I have a lakh page views.

It has all been possible all because of you out there supporting me and encouraging me to give my best. 
Thanks a lot.

To celebrate I would like to share a diabetic friendly dish. Dalia Khichidi!

I would also like to announce that Kitchen Chronicles.. Go Nuts is extended till 15th July. So ladies please wear your thinking hats and send me your yummy recipes. I promise to have the linky up by tomorrow.

Let’s get down to the recipe without much ado.

I had read this at Tarla Dalal’s space but when my SIL told me that it’s awesome I had the courage to make it. 

Unfortunately the diabetics in my family need to get used to it. I ate it because I need to finish it but now I am hooked.   For myself I will go easy on the amount of garlic the choice is all yours.

Please do not let the long list of ingredients put you off. It’s ready in a jiffy.

Ingredients:

½ cup Dalia
¾ cup water
½ cup moong dal
1 cup water
Veggies of your choice (I used Cauliflower, tomatoes and peas)
1-2 tblsp homemade ghee (It’s better than oil)
Cashew nuts
6-7 cloves garlic, chopped fine
Curry leaves
Red chillies
Whole masala (1 stick of cinnamon, 4-5 pepper corns and 2 cloves)
Mustard seeds
Jeera
3-4  Fenugreek/Methi seeds
A fat pinch of hing/asafoetida
Black salt (optional)
Salt

Method:

1.      Wash the Dalia and the moong dal separate. In the moong dal add 1 cup of water and in the Dalia the ¾ cup. Cook in the pressure cooker for 2-3 whistles. Let the pressure drop by naturally. Remove from the cooker and mash the moong dal with the back of a ladle.
2.      In a thick kadhai/wok heat the 1 tblsp ghee. Fry the cashew nuts till light brown and keep aside.
3.      Next add the chopped garlic and drain.
4.      If needed add more ghee and fry the whole masala, curry leaves and red chillies. Drain and keep aside.
5.      Add the mustard when it splutters add the jeera, when that reddens add the methi and take care to see that these do not become black else your phodni/vagarni/bhagar will become bitter. Add the hing/asafoetida.
6.      Add the vegetable you are using and sauté them till tender.
7.      Add the moong dal and the dalai one after the other. Add the black salt if using else use salt. I use both. Adjust the water according to your taste.  I added a little over ½ cup.
8.      Bring to a boil. Adjust the consistency.
9.      Before serving top the Dalia with the fried cashew nuts, garlic, whole masala, curry leaves and the red chillies. Serve hot with onion raita, roasted papad.
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Paneer, Bottle Gourd and Mint Parathas-Working Lunch Thali

When Valli was floating her idea of Indian Thali Mela I was quiet. 

That is quite unlike me. Usually I like to be in the thick of things if not doing anything else at least making a noise.

You may wonder why I was quiet. Well there is a reason no three reasons
1. Will I be able to cook an entire festive thali all by myself? I do not know why I wanted one festive thali but I wanted it. I still want to make one but
 2. Will I have eaters? For my family is one are very fussy eaters so I did not want my hard work go down the drain.
3. The most important reason is I do not know how to click it. The pictures suck.  

So I decided to let the festival go by. But I hate failures or giving up before I try so I decided to try. I would love to see your comments on improving my pics.

So here goes this is my thali. It was my lunch there is in the top line lime pickle, curds, salad and javasa –chi- chatni or flax seed chutney. The bottom line is paratha– paneer, mint and bottle gourd paratha and Amul butter.

Salad is salad leaves, corn, cherry tomatoes and green apple with lemon and olive oil dressing. I picked it up at the supermarket. Javas chutney is also readymade will get the recipe from my father. Parathas are something   different from what I make regularly.

Story is that I had bottle gourd, paneer and coriander that need to be finished as I am going on a short vacation yet again. And the post here had me thinking.

Ingredients:

1 cup of peeled and grated bottle gourd
½ cup coriander leaves
1/8 cup mint leaves
1 cup grated paneer
1 tblsp kalonji (optional)
1 tblsp jeera powder
1 tsp jeera
Turmeric
Red chilli powder
Salt
3 cups Whole wheat flour
Oil

Method:

1.     Take the grated bottle gourd and add the chopped coriander and mint leaves and paneer.
2.    Add the jeera powder, kalonji, turmeric, red chilli powder, salt rub the jeera between your palms and add to the mixture. Mix. Let it stand for at least ½ an hour.
3.    The bottle gourd will give out juices. Add as much flour as possible needed to get smooth dough. In fact it is better if your dough is stiff as later the dough becomes a bit watery.
4.    Now smear a little oil and immediately roll out the parathas.

To make Parathas

1.    Heat a tava/griddle on the gas.
2.    Take a smooth ball and with the help of some dry wheat flour make a nice circle.  (I make all the maps in the world).
3.    Lower the flame and Put the paratha on a hot griddle. Depending on how hot your tava is you will get small bubbles on the paartha.
4.    Flip; use a spatula if you feel the need (I do not at least at this stage). Raise the flame and add about ½ tsp of oil around the edges.
5.    The paratha will immediately give a lovely aroma and will have lovely brown spots. Turn it over cook on the other side too.
Serve hot paratha with curds and (diet ko maro goli) Amul butter.
P.S.
Bai made these paratha in the morning. She forgot that I had added salt and added more so we had to increase the amount of wheat flour. Else 3 cupful of flour was enough. The flavour of mint and coriander also went down.   After making 10 today we have enough to make another 10 tomorrow.
Sending this to 
Linking to Priya’s event VFAM guest hosted by Ruchika cooks

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Tinda Stuffed with Paneer and Mint~ Dedicated to Mom

 I decided to make tinda and started to make Tinda Do piyaza that I had seen here.

However as I started long lost memories of how we, that is we siblings, hated this vegetable as kids swamped me. We always fought with my mother when we saw this vegetable. But in the sweltering heat of Nagpur and Akola where we spent our childhood in the summer very few vegetables were available. One was Gola Bhaji and other dhemsa or tinda. Poor mom had nothing to make, she must have been so frustrated…

How I wish I had the chance to just say Thanks to her.  I dedicate this recipe to her for Mother’s Day. This is something that she would have enjoyed and told me how else to improve it.
Like I said I started to make do piyaza but somehow I deviated and this recipe just happened.


Ingredients:
250 grms tinda or dhemsa
2 onions, finely chopped 
2 tomatoes, finely chopped 
150 grams paneer +3 tblsp grated
1 tblsp cashew nuts
5 flakes garlic
1 tsp ginger paste
Mint leaves, a handful
Coriander, a few springs
1 tsp Garam masala
½ tsp turmeric
1 tsp chili powder (adjust as per taste)
Oil
Salt

Method:

1.  Cut the tinda in two and scoop out the seeds using the melon scoop. Since I got very tender tindas I used the seeds as my filling in case the seed are mature discard the seeds.
2.  Transfer to a microwave dish and micro for 4-5 minutes with 1-2 tblsp of water till the tinda are a bit tender. Adjust the timing to suit your microwave. Cool.
3.  In the mixer/blender add the paneer, cashew nuts, garlic, ginger, mint, coriander, salt and 2 tblsp of onion (as the blades do not the mix in my jar you may omit adding onions) blend to a fine paste using 1 tblsp water if needed.
4.  In a thick bottomed kadhai/wok heat oil add the onion fry till translucent.
5.  Next add the tomatoes and fry till they become mushy. Add the scooped seeds and fry for 4 minutes.
6.  Add the garam masala, turmeric and chili powder, salt. Mix well and cool.
7.  Take the tinda and add the onion mixture in the scooped out portion and place back in the kadhai. Fill all the tindas.
8.  Now pour the paneer and mint mix on the tindas evenly. Check the seasonings. Garnish with the grated paneer.
9.  Cover the kadhai and cook till the steam escapes from the lid. Remove from fire and let the whole thing cool down before you lid.
Tastes best with hot fulkas.
P.S.

 I have used lesser paneer as my FIL  cannot eat paneer and I did not want to make another vegetable. You can use more paneer say about 200 to 250grams. It will taste beautiful.


 

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Oats Bisi Baali Huli Anna

Oats the wonder grain is a new addition to our diet. The most easily available (read I have not checked) form being the rolled oats that I try making on a regular basis. The girls refuse to do anything with it claiming all sorts of reasons from downright stinks to tastes yucky. We have heard them all.
So how do I get them in them? Well I sneak them in like today’s Sunday special being Bisi Baali Huli Anna. Their favourite!!
I generally do not make the masala that Amma used to make for making this rice so special.  I promise I will post the authentic recipe soon. In fact I am surprised that I have not posted the recipe as yet.   No wonder so many of you have commented that I have Goan style cooking featured in my space. Maybe because cooking Karnataka style food is comfort cooking.

Anyway here is my oats Bisi Baali Huli Anna for today the shortcut way.
Ingredients:
1 cup oats
¼ cup rice
½ cup ground nuts, soaked
1(small) cup toor daal or ½ of oats
1 lemon sized ball of tamarind
Vegetables of your choice like cauliflower, carrots peas, and beans (today I have not used any)
Oil
Mustard
Hing/asafoetida
½ tsp haldi/turmeric
2 tsp chilli powder (adjust as per taste)
Curry leaves
2-3 broken pieces of red chillies
Salt
Method:
1.      Wash and cook the rice, toor daal and ground nuts in the pressure cooker (I prefer to use separate containers for them) for at least 3 whistles. Let the cooker cool naturally.
2.      Meanwhile soak the tamarind and extract thick juice.
3.      If you are using vegetables chop them up to bite sized pieces.
4.       In a kadhai/wok heat 2 tblsp oil add the curry leaves and red chillies individually and remove them once they change colour. Drain and keep aside.
5.      Next in the same oil add the mustard, when it splutters add hing. Reserve a teaspoonful of this.
6.      Next add the vegetable and sauté for a few minutes.
7.      By now your cooker will open mash the daal a bit, fluff the rice.
8.      Add to the vegetables the rice daal and the groundnuts bring to a boil.
9.      Add the sambhar masala, salt and add another 1 cup of water.
10.   Let it boil till you get a lovely aroma.
11.   Pour the reserved tsp of tempering, red chillies and curry leaves.
12.   Tastes best hot with a dollop of homemade ghee.
P.S. Generally I make it watery as after sometime the rice becomes what my daughters call “clumpy” as it cools down it gets a lovely soft texture.

Sendig this to

 Kalyani’s Event CWS-Oats started by Priya.

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