Beat the Summer Heat with Super Cool Millets by Gayathri Vatsalya

Hello!! Your Millet Coach Gayathri Vatsalya is here to help you choose the right diet to beat the summer heat with some healthy and nutritional Millets.

We know that all Millets are Super foods. When it comes to availability, there are several kinds of millets that you can include in your diet. They are available throughout the year in the market. However, the ideal thing to do when it comes to the consumption of millet is to include the seasonal one. You should not eat all kinds of millets in all seasons if you are eating Millets daily.

The ideal millets to be eaten in the summer are Jowar, Ragi, Foxtail millet, Barnyard millet and Kodo millet. These cooling millets can be incorporated into your diet in summers.

Magnesium present in these Millets is an essential mineral for energy metabolism, protein synthesis, blood pressure and blood sugar control. Millets provide a great lot of energy during hot summer when blood pressure imbalances and diabetes are among our top concerns. The body needs the preservation of potassium and electrolytes in the sweltering heat. Millets, as high-nutrient meals, hydrate the body and help prevent significant illnesses including heat exhaustion, migraines and sunstrokes.

Apart from eating Millet rich diet, the very important element to keep your body cool is water, fresh juices and summer fruits. Ensure you drink enough water in a day to keep your body hydrated. Water will help cleanse your body and absorb the nutrients of the food you eat better.

Other than many health benefits, millets come with a unique taste that ups the flavour quotient of any dish.

So, get your hands on these highly enriching Millets and create refreshing summer recipes!

Mixed Millet Bhel 

Low on fat and light on the stomach, here is a Bhel puri recipe with the goodness of Millets and tangy raw mango.

Take half cup each of Jowar and Foxtail Millet. Wash and soak separately for 6 to 8 hours and boil them well in a pressure cooker. Drain any excess water and take the well-cooked but grainy textured Millets in a bowl, add 3 spoons roasted peanuts, half cup roasted makhana (lotus seeds), finely chopped raw mango, tomatoes, onion, chillies, mint leaves, boiled and mashed potato  and  lemon juice and spruce up with chaat masala and green chutney

Your perfect Millet snack is ready to munch on a summer evening.

Ragi & Barley Dosa:

A light and crispy Dosa is a South Indian meal that nobody can resist! Here is a dosa recipe made with just four ingredients. Ragi and Barley flour combined with buttermilk and salt to make a thick batter that is cooked on a non-stick pan. It is a perfect healthy breakfast or lunch option to prepare at home. Relish this summer special dosa with tomato chutney. Refer to my Chutney recipes post to learn 20+ Chutneys.

Mango – Barnyard Millet Smoothie

Ingredients

• Fresh mango – 1 no (Banginapalli or Kesar)
• Honey – 1 to 2 tsp (optional)
• Milk – 1 cup
• Cooked and mashed Barnyard Millet – 3  tbsp

Preparation

Peel off and cut the ripe mango into pieces. Blend all the ingredients together. You can use other additives for milk shake like condensed milk, dry fruits etc. Pour it in a tall glass, garnish with chopped Mango pieces and some mint leaves.

 You can add ice cream as a topping so that kids and teenagers will enjoy this healthy and tasty drink, without even realizing Millet is there!!!

 

Ragi Buttermilk

Ingredients

• Green chilli – 1 no
• Chopped Onion-1/2 cup
• Ginger – 1/2-inch piece
• Curry leaves-5 to 6 finely chopped
• Curd – 1 cup
• Cooked Ragi in porridge form– 2 to 3 tbsp
• Salt – as needed
• Water – ½ to 1 cup

Preparation

Blend all the ingredients together. Add water to adjust the thickness This special buttermilk is ideal as a mid-meal drink. Ragi buttermilk is quite refreshing and healthy.

Corn & Spinach Kodo Millet Pulao:

One more energy booster for a perfect summer lunch.

Take half cup boiled spinach, half cup sweet corn. Heat one spoon oil and one spoon ghee, add a pinch of jeera, chopped onion, green chillies, one spoon ginger garlic paste. Saute for ten minutes, add spinach and corn, half spoon shahi biryani masala powder, sauté for ten minutes and add cooked Kodo Millet, mix well, garnish with finely chopped coriander leaves and serve with cucumber raita.

Kodo Millet Curd Rice

Be it sweet lassi, masala chaas (buttermilk) or the good old raita, our day does not end without curd or dahi in summer. Well, we Indians are truly a fan of curd, and this can be considered one of the best superfoods for the summer season. Apart from keeping your body cool and calm, there are a lot of other reasons why curd should be a part of your summer diet.

Let’s make a simple yet yummy Millet curd rice to tackle the summer blues.

Ingredients:

• Softly Cooked Kodo Millet – 1 cup
• Salt – 1 tsp
• Curd – 3 cups
• Milk – ½ cup

Seasoning:

• Ghee – 1 tbsp
• Mustard seeds– ¼ tsp
• Urad dal– ½ tsp
• Channa dal– 1 tsp
• Asafoetida– a generous pinch
• Green chilli – 2 or 3 finely chopped
• Ginger – 1 inch piece,finely chopped
• Curry leaves – Few
• Coriander leaves – Few

Method:

Take a pan, add a tbsp of ghee. Once hot, add mustard seeds, channa dal, urad dal. Once slightly browned, add a generous pinch of asafetida, curry leaves, green chilli and ginger pieces. Saute for a minute. Add mashed millet rice and fry well for a minute or two on low flame. Switch off the stove, add 3 cups of curd and milk. Mix well, add finely chopped coriander leaves. Creamy and tasty Millet Curd Rice is ready. Top with fried Cashews, fresh Pomegranate seeds or Grapes and serve with lemon or mango pickle.

Foxtail Millet Kheer

Ingredients

• Cooked Foxtail Millet – 2 to 3 tbsp
• Cardamom powder – 1 pinch
• Honey /  Jaggery syrup – as per the taste
• Sesame seeds – 1/2 tsp
• Milk (Boiled) – 1 cup
• Dry fruits roasted in ghee

Method:

Mix all the ingredients together except Honey / jaggery syrup. Boil for five minutes. Put off the flame and add honey or Jaggery syrup, mix well, garnish with dry fruits and saffron strands. Serve this special summer Millet kheer warm or cold.  

Some of the best memories are made in Summers!!

Take Care, Eat well and Enjoy the SUMMER!!

Gayathri Vatsalya

Magical Millets-The Immunity Boosters!!

Magical Millets

One of the crucial shields against Covid-19 is immunity. Research reports suggest that patients with good immunity levels are able to fight the infection better. Scientists and doctors have said that a fair dose of millet intake would help people boost their immunity levels, which would come in handy in their fight against the virulent Novel Coronavirus.

Scientists at the Indian Institute of Millets Research (IIMR) point out that the most important elements that maintain our immune system is a healthy balanced diet, which contains all vitamins and minerals in balanced proportion. Millets, which contain minerals, vitamins and antioxidants, would fit the bill.( Source Tags: immunity, Indian Institute of Millets Research, IIMR, Indian Council of Agricultural Research, ICAR, Hyderabad.)

Millets (lately known as nutria cereals) are nutritionally superior to major cereals (wheat and rice) for carbohydrate and energy, and serve as a good source of protein, high dietary fibre, vitamins, minerals, antoxidants and micronutrients.

So friends, your Millet Coach Gayathri Vatsalya is back with some interesting recipes, not only tickle your taste buds but improve your immunity levels too.

Today let us make tangy, tasty, simple and healthy Millet Pulohora/Puliyogare/Puliyodharai or simple Tamarind Rice, which  is a common rice preparation in the South Indian states of Andhra Pradesh, Telangana, Karnataka and Tamil Nadu. We will use Millets instead of Rice and other than tamarind we can use Lemon juice, Amla(Gooseberry), Raw Mango, Tomato, Grape fruit, Bitter Orange (Naarinja)etc.

Note: It’s always advisable to soak any Millet for two to three  hours before cooking. You can add adequate water and pressure cook the Millets as Rice.

Lemon Millet

Lemon/Grape Fruit/Bitter Orange Barnyard Millet:

Lemon juice helps in maintaining the pH balance of the body. Acts as a detoxifying agent. Helps with maintaining digestive health. Along with vitamin C, lemons are also a rich source of potassium, calcium, phosphorus, magnesium etc.

Grapefruit is low in calories but very rich in nutrients. It is also an excellent source of Vitamins  A and C.

Bitter orange has been used in traditional Chinese medicine for indigestion, nausea, constipation,heartburn, nasal congestion, weight loss, appetite stimulation or suppression, and athletic performance.

Take one cup Barnyard Millet.Wash and soak in water for three hours and pressure cook like rice by adding few curry leaves for the aroma.

Heat two spoons of oil in a pan,add two spoons peanuts,half spoon each of Channa dal,urad dal,rai,two slit green chillies,few curry leaves,two pinches of hing,half spoon haldi.Saute well and add cooked Barnyard Millet,mix well by adding salt.Put off the flame.Pour one lemon juice or half Grapefruit juice or  half Bitter orange juice and mix well. Surprise your loved ones with this lip-smacking recipe.

Amla Millet

Amla Foxtail Millet :

The health benefits of Indian Gooseberry, also known as Amla or Usiri, can be partially attributed to its high vitamin-C content. Amla enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination of free radicals, enhances fertility, helps the urinary system, increases skin health, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens eyes, improves muscle tone and, acts as an antioxidant.

To make the yummiest Millet recipe with this wonder fruit, take half cup freshly grated Amla. Heat three spoons oil, add two spoons ground nuts, three dry red chillies, two slit green chillies, half spoon each of rai, channa dal, urad dal, few curry leaves, half spoon turmeric powder, sauté for ten minutes and add grated amla, mix well and sauté for ten minutes, add salt, put off the flame and mix this with  cooked Foxtail Millet. If you want it to be tangier, add lemon juice.

Raw mango millet

Raw Mango Proso Millet:

Raw mangoes can help us in many ways. It is rich in vitamin A and vitamin E that enhances one’s hormonal system. It prevents dehydration. Raw mango replenishes the reserves of sodium chloride. It cures stomach disorders such as constipation, bloating, indigestion and diarrhea

Take one cup Proso Millet.Wash and soak in water for three hours and pressure cook like rice by adding few curry leaves for the aroma.

Heat two spoons of oil in a pan,add two spoons peanuts,half spoon each of Channa dal,urad dal,rai,two slit green chillies,few curry leaves,two pinches of hing,half spoon haldi.Add one cup grated raw mango or cooked pulp, add salt, mix well and cook for five minutes.Put off the flame and add  cooked Proso  Millet, mix well and serve this scrumptious Millet in breakfast or lunch or dinner.

Gongura Millet

Gongura/Sorrel/Pulikeerai/Ambadi Bhaaji Little Millet:

 Gongura or Sorrel leaves, is an excellent source of folate and a very good source of vitamin B6, both of which are needed to maintain low homocysteine levels. Apart from this, it is a rich source of iron, vitamin C, anti-oxidants, calcium, iron, zinc and vitamin A.

This highly nutritious leafy vegetable with tangy taste, is widely used in the states of Andhra Pradesh, Telangana, Tamilnadu and Maharashtra.

Take one cup Little Millet.Wash and soak in water for three hours and pressure cook like rice by adding few curry leaves for the aroma.

Take a bunch of Gongura. Pluck the leaves, wash and pressure cook till three whistles. When comes to room temperature, mash it to a smooth pulp.

Heat two spoons of oil in a pan, add two spoons peanuts, half spoon each of Channa dal, urad dal,rai,two slit green chillies,three dry red chillies , few curry leaves, two pinches of hing, half spoon haldi. Add one cup mashed gongura pulp, add salt, mix well and cook for five minutes. Put off the flame and add cooked Little Millet, mix well and serve this super tangy Millet for breakfast or lunch or dinner. Raw onion salad goes well with this Gongura Millet.

Tomato Millet

Tangy Tomato Quinoa:

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K

Take one cup Quinoa. Wash and soak in water for three hours and pressure cook like rice by adding few curry leaves for the aroma.

Take two big,ripe pulpy tomatoes,small lemon sized tamarind de-seeded,three green chillies,pressure cook for three whistles.When comes to room temperature,remove the skin of tomatoes and grind the ingredients to fine pulp.

Heat two spoons of oil in a pan,add two spoons peanuts, half spoon each of channa dal, urad dal, rai, two slit green chillies, two raw red chillies, few curry leaves, two pinches of hing, half spoon haldi. Add tomato, tamarind pulp, add salt, mix well and cook for five minutes. Put off the flame and add  cooked Quinoa, mix well and relish this delicious & super healthy Quinoa loaded with antioxidants.

Happy & Healthy Eating

Gayathri Vatsalya

Creative Cooking with Mighty Millets

Breakfast, Maincourse, Starters, Sweets, Savouries, Bakery Products, Salads – you can make anything with Mighty Millets

The incredibly rich nutrient composition is simply enough to add millets to your diet. Millets are gluten-free and can be easily absorbed by the body besides being a rich source of fibre, copper, calcium, iron, manganese, phosphorus, and magnesium

Apart from the many health benefits, Millets come with a unique taste that ups the flavour quotient of any dish. With many culinary innovations in the recent past, major millets like Ragi, Bajra, Jowar ,Foxtail, Kodo Millet, Little Millet, Proso Millet etc are being used to prepare heart-warming snacks and meals such as Cake & Tarts, Khichdi & Pulao, Dosas &Idli ,Cutlets &Kebabs, Rolls&Wraps and many more delicious recipes.

Creative Cooking & Recipe Contest:

Recently a Creative Cooking & Recipe Contest with Millets was conducted by Millet Magic,a brand created to provide Employment Oppurtunities for Intellectually Challenged Beneficiaries of NGO SVK Shikshan Sanstha,in collaboration with Nagpur Mahila Club,a Charitable Organization, working since two decades to create a better society by helping the vulnerable.

Objective:

This contest is been held to promote an Inclusive Society with Equal Opportunities!!

Participants:

We have got the best of Millet recipes that are a perfect mix of healthy, tasty, easy and quick to make,by our very creative Participants,who are members of Nagpur Mahila Club and SVK Shikshan Sanstha.

Gratitude:

Special Thanks to our honorable  Judge, Mrs.Jaspreet Shera,Culinary Expert & Former President,AFWWA(Regional,Nagpur) & our beloved Smt.Vilasini Nair, President,Nagpur Mahila Club

Millet Magic Balls

Millet Usal

Millet Thalipeeth

Millet Noodles

Millet Mutiya

Millet Kebabs

Millet Pizza

Millet Cake

Millet Chakli

Millet Rolls

Millet Katori Chat

Millet Cookies

Millet Puttu

Millet Cutlets

Millet Patra

Millet Cheese Tikka

Millet Samosa

Millet Idli

Baked Millet Balls

Millet Dhokla

Millet Pancakes

Millet Pizza

Millet Rolls

Millet Dosa

Millet Paneer Tikka

Millet Idli-65

Millet Upma

Millet Fingers

Millet Tacos

Millet Appe by Anudita Verma

Millet Dhirda by Ruta Gokhale

So friends…now you know we can make many delicious and Nutritious delicacies with Millets.

If you need any recipes please mail me or check my earlier posts of this blog.

Happy & Healthy Eating!!

Gayathri Vatsalya

De-Stressing Foods during Lockdown Gayathri Vatsalya

There are many ways to manage and reduce stress levels. Food can be one of your biggest allies to cope with stress. Being stressed can increase your need for certain nutrients like vitamin C & B, Selenium and Magnesium, noted a review published in the Journal of Nutrition& Food Sciences. It even suggested that the amount and quality of nutrients we take in over   time can impact the body’s neural circuits that control emotion, motivation and mood.

Fighting stress with food is a tactic available to everyone. No expensive supplements or complex methodology required. Whenever your stress levels start soaring, fill your plate with the following foods that are scientifically proven to help you feel less frazzled.

And I found that not just the nutrients lower the stress but the entire process of selecting a recipe, discussing with your family, looking for the available, minimal ingredients, making the final recipe, presenting it beautifully when it is ready, clicking good pictures of it, sharing to your near &dear one’s, and finally seeing the smile on the face of your family members while relishing it, and sitting back in your couch and enjoying the taste of the dish by yourself…the entire process itself is so de-stressing

We all are undergoing a stressful phase of our life now. And trying our best to utilize our lockdown time to beat the stress and boredom. We know it’s just a phase and hope everything will be in place soon.

But till then  friends, let’s arm ourselves with this delicious arsenal of few stress busting delicacies, which my family (me, my husband Dr.Ramana, daughter Prerana) made during the lock-down . As it’s almost 25 days of lock-down with many recipes we made at home, I will be sharing all of them in 3 parts.

Achari Paneer Tikka &Tomato Shorba:

We got freshly made paneer from our regular Doodhwala who’s allowed into the colony.

Soaked it in water with a pinch of Baking soda. Left for 30 minutes and rinsed through fresh tap water before marination.

Take half cup hung curd in a mixing bowl. Add pinch of ajwain ,one spoon kasoori methi, half spoon chat masala or amchur, half spoon jeera powder, salt, pinch of haldi as I don’t use food colours, one spoon ginger garlic paste, a pinch of garam masala, one spoon oil and two spoons of Mango pickle gravy. Mix all the ingredients well and add paneer cubes, toss them up gently and refrigerate for two hours.

Set the temperature at 180 in your Microwave oven, conviction mode or in Halozen oven, which I used. Grease the dish with little oil, set Paneer cubes on it and set six minutes. Flip them to other side and set for two minutes. Your healthy and tasty tikkas are ready to relish with Fresh tomato Shorba.

 

Tomato Shorba:

Take three medium sized ripe tomatoes in a cooker, add two inches cinnamon stick, two cloves, two garlic pods, few  pudina leaves half cup water and pressure cook for three whistles.

Let them cool and grind them into fine puree. Add this puree to sauce pan. Add little pepper, salt, little sugar or jiggery, required amount of water and bring it to boil. Garnish with chopped coriander and mint leaves.

Paneer is rich source of selenium which keeps your moods up and  rich in   Protein and Calcium for muscle and bone strength.

Vegetable Ramen with little Millet Noodles:

My daughter is fond of Japanese Cuisine and it’s her take to cook a special lunch for me and her dad.

She found a Millet noodle packet gifted by my friend Manju (bought from Hyderabad) in our kitchen cabinet and surprised us with healthy Ramen with delicious vegetable broth, topped with crispy cottage cheese cubes.

Ramen is a Japanese dish. Basically wheat noodles served with vegetables or meat based broth flavored with Soy sauce with some toppings.

You can use regular noodles also if you don’t have Millet or Atta noodles.

Boil one cake of noodles and drain the excess water, rinse through cold water and set aside. Heat one spoon olive or any refined oil in a deep wok. Add one spoon each of minced garlic, ginger, saute for a while and add finely diced carrots, cabbage, capsicum, green onion, cabbage. Pour two  to three cups water and bring it to boil on medium flame.

In the meanwhile, take half cup of water, add one spoon soy sauce, chilli sauce, and one spoon corn flour and mix well. Pour this mixture over the boiling vegetables, mix well and add cooked noodles, mix well. It should have a soupy consistency so adjust the water accordingly.

Heat a tawa, sprinkle little oil and toss some tofu of paneer cubes on it with a spoon of sesame seeds and top it with Veg Ramen while serving in a bowl. I grilled paneer in halogen oven.

It is absolutely healthy as it has a lot of vegetables power packed with antioxidants and improves digestive health as we don’t have much scope for the physical activity during this lockdown phase.

Chocolate & Coffee Cake:

Chocolate in the diet can reduce stress in two ways through its chemical impact and its emotional impact. Chocolate is rich in antioxidants help reduce stress by lowering the levels of stress hormones in the body. And we all know that caffeine in coffee boosts mood.

So here is our Chocolate & Coffee Cake to lift your spirits.

Seive two cups wheat flour, add one small spoon baking powder, two spoons cocoa powder, one spoon instant coffee powder(I used half cup coffee decoction) half spoon cinnamon powder.

Beat three eggs, add one cup powdered sugar, half cup refined oil, few drops of chocolate essence (I prefer without essence) Mix all the ingredients well in a mixer grinder. Add this batter slowly to flour mixture by continuously mixing with a beater. Give nice cuts to the batter and mix well till you see the bubble formation.

Grease a cake tin with little ghee, dust some flour and pour in the cake batter. Set the temperature at 160 degrees, for fifteen minutes. And after fifteen minutes  ,increase it to 180 degrees for five minutes.(You can use conviction mode of Microwave oven or cake mode of  Halogen oven)

Flip the cake into a plate when it is completely cold. Slice it into small pieces and drizzle some chocolate sauce over it and serve to your loved ones.

Wheat&Banana Pan Cakes:

Almost every Indian home has some Wheat flour in store, some sugar, some milk and bananas. Pan Cakes need just these items. Less pantry requirements, isn’t it?? So lets make these yummy pan cakes.

Take two cups wheat flour in a mixing bowl.

Whisk one cup milk, sugar and one ripe banana, pinch of cinnamon powder together. Pour this to flour and mix well that no lumps are formed. If required add little more milk to get smooth batter.

Heat a pan, grease with little ghee, pour the batter to form a thick pan cake, simmer the flame, leave some ghee from edges and cover with lid foe five minutes. Flip it for a minute and place on a plate, Make three layered pan cakes by stacking one above another. In between every layer, you can spread some sliced bananas, honey, chocolate sauce, chopped walnuts etc. Serve these tasty pan cakes and surprise your family.

Instead of milk you can use butter milk also.

Vitamin B6, and Folate in Bananas produce Serotonin, which improves the mood and reduce anxiety levels.

 

Multigrain Murukku/ Chakralu:

This snack is my husband Dr.Ramana’s all-time favorite. Though he is going to office alternate days even during the lockdown period, he took out some time to surprise us with these crispy and super tasty chakralu made with the available ingredients at home.

Take one cup Millet flour or multigrain atta, one cup besan, half cup rice flour, half spoon ajwain, red chilli powder, salt.

Mix all the ingredients well to make a smooth dough. You can add two spoons ghee or butter while kneading. Cover the dough with wet cloth and set aside for 45 minutes.

Heat oil in deep pan. Fill the dough in Chakli making machine and leave them into hot oil, keep the flame on medium. Flip them and deep fry till light brown.

Enjoy the movies with family, munching these murukku.

You can store these murukku for 15 to 20 days.

Ajwain has powerful antibacterial properties, improves cholesterol levels and prevent coughing and improve airflow.

All the Millets are rich in antioxidants to protect your body from harmful oxidative stress.

Suji & Moongdal Pongal:

It is one such comforting food that you can make it for any meal with ease.

Wash and soak one cup moong dal for fifteen minutes in adequate water. Pressure cook and open the lid after the pressure is released. Mash with a ladle till it becomes very soft. Pour four or five  cups of water ,   bring it to boil, add salt and slowly add one cup roasted ravva/suji or daliya little by little and keep stirring that no lumps are formed.

Heat two spoons ghee in a seasoning pan, add half spoon jeera, six crushed pepper, one spoon grated ginger, curry leaves ,hing and add to the Pongal, mix well and cook for three minutes. You can add roasted cashew nuts also.

Serve hot with any pickle.

Idi Appam&Veg Khurma in white gravy

Idiyappam or string hoppers is an easy to make,  healthy and delicious steamed South Indian rice noodles .I sometimes add little ragi flour or any other millet flour to make it more nutritious.

Take two cups rice flour in a mixing bowl, add salt and mix well. Add one cup of luke warm water  ,mix and add more water if required and knead smoothly until it becomes soft dough.Grease chakli maker, and idli plates with ghee. Fill the dough in chakli maker and press on idli plates. Once all the plates are ready, steam cook for ten minutes.

Veg. Khurma in white Gravy:

Blanch two cups of finely diced carrots, capsicum, potato   and cauliflower, green peas in hot water. Drain the water and set aside. Store the drained water to add to the gravy later.

For Gravy:

Dry roast one spoon each of coriander seeds, jeera, half spoon saunf, half cup   daliya or futana, half spoon khus khus, four cloves, four elaichis and one inch cinnamon stick,  five black peppers. Grind to fine paste by adding little water.

Heat two spoon oil in a pan, add rai, curry leaves and one finely chopped onion. Saute for a while, add one spoon ginger garlic paste, three slit green chillies, blanched vegetables and cook for ten minutes. Add salt, gravy paste and mix well. Pour the excess water used for blanching vegetables as required. Cook for ten minutes, garnish with coriander leaves and serve hot with Idiyappam. This is a very healthy and light meal as Idiyappam is steamed and vegetables are not over cooked and very less oil is used.

All the vegetables are rich in potassium and help maintain healthy blood pressure and lower anxiety levels.

Soaked Poha &  Gud Breakfast bowl :

Nutritionists recommend Poha as one of the healthiest breakfasts.Its light on stomach and easily digested.

If we are in a mood to have No Oil & light, healthy breakfast, instead of traditional vegetable poha, go for this recipe.

Just rinse one handful of poha under fresh water, keep aside for ten minutes. Take this poha in a breakfast bowl, sprinkle half cup cold milk, add  finely sliced banana, three spoons powdered futana, two spoons fresh coconut scrapings, two spoons grated jiggery ,toss them up and garnish with finely chopped walnuts and enjoy this very delectable breakfast.

Happy Eating

 

 

Rejuvenating Lunch recipes with Magical Millets

As the main daily meal in dozens of countries around the world, Lunch holds a place of primary cultural importance. In 9-to-5 environments, the midday meal isn’t always such a big deal, but making time for a healthy lunch can pay off both mentally and physically.

Eating in the middle of the day, several hours after breakfast, re-energizes your body and can raise blood sugar levels when focus and concentration are flagging. If you’re feeling sluggish, eating even a small lunch can renew your energy and help you feel refreshed and ready to take on the next several hours. In addition, eating lunch keeps your metabolism active, especially if you have a moderately sized meal and a snack before and afterwards.

So friends! Let’s make power packed lunch with healthy Millets. All the Millets are high in anti-oxidants, dietary fiber and protein.

• Eat the right foods for better brain function:

This one might seem obvious. But even if you’re trying to lose weight or run errands on your lunch break, don’t skip on eating a midday meal, or at least a snack. Your nutrition, particularly your glucose intake will decide your productivity for the rest of the day. Millets are best as they are easily digestible and high in dietary Fiber, definitely better than Rice & Wheat.

Rejuvenating Millet Recipes

I personally like and suggest Millet items for lunch as its easy to make & pack and tastes good even if its not warm.

And the health benefits of Millets include its ability to provide fast and instant energy, regulate and improve bowel movements, stabilize blood sugar levels, while also providing an essential source of Vitamin B1.

Note: It’s always advisable to soak any Millet for two hours before cooking. You can add adequate water and pressure cook the Millets as Rice.

Proso Millet & Sprouts Pulao:

The seeds have the highest nutritional value when they are seedlings. Sprouts are power house of energy and strength. Lets unveil this energy from the lunch box into an aromatic Millet  item.

Take one cup mixed sprouts.Heat two spoons oil and one spoon ghee in a frying pan,add pinch of jeera and one tej patha.Add chopped onions and green chillies one spoon ginger garlic paste and fry for ten minutes,add sprouts,salt,garam masala.Saute for ten minutes and add one cup cooked Proso millet and mix well.Add chopped coriander and sprinkle some lemon juice and pack the lunch box with this tempting pulao.

Corn & Spinach Kodo Millet Pulao:

Take half cup boiled spinach,half cup sweet corn.Heat one spoon oil and one spoon ghee, add a pinch of jeera,chopped onion,green chillies,one spoon ginger garlic paste. Saute for ten minutes,add spinach and corn,half spoon shahi biryani masala powder, sauté for ten minutes and add cooked Kodo Millet, mix well.

Cabbage/Carrot Little Millet Pulao:

Take a cup of finely chopped cabbage or grated carrots.Heat two spoons oil and one spoon ghee.Add half spoon jeera,one tej patta,add chopped onion and fry for five minutes and add cabbage or grated carrots,ginger garlic paste,shahi biryani masala and sauté well.When done,add cooked Little Millet ,mix well and garnish with chopped coriander leaves.

Variation: Instead of cabbage you can add grated carrot, beet root, or cauliflower.

Barnyard Millet with Curd, Grapes & Pomegranate:

Mix one cup cooked Barnyard Millet with two cups fresh curd,half cup each of pomegranate seeds,seed less grapes,salt and keep aside.Take two spoons of ghee,add one pinch each of channa dal,urad dal,rai,dry red chillies,pinch of hing.Add curry leaves. Put off the flame and add this to curd rice mixture.Pack this power lunch with lemon pickle.

Amla Foxtail Millet :

The health benefits of Indian Gooseberry, also known as Amla, can be partially attributed to its high vitamin-C content. Amla enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination of free radicals, enhances fertility, helps the urinary system, increases skin health, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens eyes, improves muscle tone and, acts as an antioxidant.

To make the yummiest Millet recipe with this wonder fruit, take half cup freshly grated Amla. Heat three spoons oil, add two spoons ground nuts, three dry red chillies, two slit green chillies, half spoon each of rai, channa dal, urad dal, few curry leaves, half spoon turmeric powder, sauté for ten minutes and add grated amla, mix well and sauté for ten minutes, add salt, put off the flame and mix this with  cooked Foxtail Millet. If you want it to be tangier, add lemon juice.

Variation: Instead of Amla, you can use grated raw Mango also.

Tomato Mint Millet Pulao:

One more energy booster for a perfect lunch.

Take one cup fresh tomato puree, few finely chopped mint leaves. Heat one spoon oil and one spoon ghee, add a pinch of jeera, chopped onion, green chillies, one spoon ginger garlic paste. Sauté for ten minutes, add mint leaves and Tomato puree, half spoon shahi biryani masala powder, sauté for ten minutes and add any cooked Millet, mix well and enjoy with vegetable raita.

Happy & Healthy Eating!!

Gayathri Vatsalya

Small but Mighty Millets for Healthy Breakfast

Millets may be tiny grains but they pack quite a punch. They are rich in macro and micro nutrients, and very easy to digest. They help regulate blood pressure and improve heart health.

A Millet breakfast with fiber, protein and healthful fats helps prevent you from overeating during the day. With 207 calories, 6 grams of protein, 1 gram of fat and 2 grams of fiber per cooked cup, Millet is an ideal breakfast choice.

Millets flushes out toxins and replenishes the body with Vitamins, Minerals, Carbs and good Cholesterol. The Fiber content ensures good digestive function. When the nutrients get absorbed, it ensures that all the organs perform their job properly.

The recipes I mention here are tried and tested by me personally. Me and my husband Mr.Ramana switched over to Millet eating in all meals and experiencing the increased exuberance, energy levels and better digestive health due to their Fibre content (Soluble&Insoluble).

And due to the complex carbohydrates in Millets, we feel satiated for longer and no constant hunger pangs, which means, assured weight management, of course, followed by daily dose of walk or Yoga.

I am sure you will relish these Millet recipes and would want to try even more:)

 Proso Millet Spinach Dosa:

Proso Millet is gluten-free, rich in protein, phosphorous, lecithin and calcium. It reduces the chances of diabetes, cardiac diseases and cancer. It has rich anti-ageing properties.

• Proso Millet- 2 cups
• Urad Dal-1 cup
• Fenugreek(Methi seeds)-1 tsp
• Spinach(Palak) Puree-1 cup
• Salt-To taste

Soak Proso Millet,Methi seeds & Urad dal for six hours and grind to fine paste and leave over night.

Wash and cook fresh spinach. Make a fine paste of it and add to the Dosa batter. Add salt and mix well.

Heat pan,make thin,crispy Proso millet dosa with little oil or ghee and relish with your favourite chutney or Sambar.

Note: For Yummy & Spicy chutneys, you can refer to my earlier post “Chutney Express”

Kodo Millet Pongal :

Kodo Millet Pongal is the easiest one pot meal packed with enormous nutrients.

Kodo Millet- 1 cup
Moong dal- 1/2 cup
Water – 3 cup
For the seasoning
Ghee – 1-2 tsp

Jeera – 1 tsp
Whole black pepper – 1 tsp

   Cashew nuts – 4-5
Ginger finely chopped – 1 tbsp
Curry leaves – few

*Dry roast moong dal for five to ten minutes. You do not have to roast millet.

Wash and pressure cook both dal and millets with 3 cups of water, pinch of turmeric and salt for 4 whistles.Once the pressure subsides, open the cooker and mix the content well.Heat ghee in a pan, add  jeera seeds, pepper and cashew nuts, when jeera sizzles, add finely chopped ginger, curry leaves and pour it over the  Pongal.Cook the pongal on low heat for 3-4 minutes, add one spoon ghee and switch it off.

Variation: You can add fresh vegetables to this kichdi while cooking.

Finger Millet idli :

Finger Millet(Ragi) Idli rava-2 cups

Urad Dal-1 cup

Soak Finger Millet Idli rava and urad dal seperatel for six hours.

Grind Urad dal.Squeeze out the water from Finger Millet Idli rava and add to urad dal batter.Mix well and leave over night.

Add little salt,and some water,if required in the morning. Mix the batter well and make idlis in idli steamer.Your soft and fluffy ragi idlis loaded with calcium, protein, iron and other minerals are ready to relish. 

Bajra/Jowar/Ragi Poha :

Bajra or Jowar or Ragi Poha-1 cup(Wash under running water and keep aside)

Finely Chopped Vegetables-1 cup( carrots, capsicum, potato)

Onion-1 finely chopped

Green Chillies-2 chopped

Ground nuts- One spoon

Curry leaves-few

Jeera-  a Pinch

Oil- 2 tsp

Heat oil in a pan. Add jeera, curry leaves and peanuts and fry for five minutes. Add onions, saute for five minutes and add vegetables. Saute for ten minutes, add little turmeric, Poha, salt as per taste and saute for ten minutes. Garnish with chopped coriander leaves and enjoy your delicious bowl of Millet poha to kick start the day with a lot of energy.

 Fooxtail Millet Adai :

• 1 cup Fox Tail Millet
• 1/2 cup Tuvar dal
• 1/2 cup Channa dal
• 2 tbsps Urad dal
• 1 pinch Hing
• 1 inch Ginger
• 1 Onion finely chopped
• 3 Red chillies
• Few Curry leaves finely chopped
• Salt
• Oil- for shallow frying

Soak Foxtail Millet separately & All dals together with red chillies for  three to four hours.Grind the mixed dal with red chillies and ginger coarsely.Grind Foxtail millet to smooth batter and add to dal batter.Add chopped curry leaves,onions,hinf,one spoon jeera,salt and mix well.

Heat dosa pan,spread little ghee on pan and spread adai batter evenly.Flip to the other side and serve crispy and tasty Adai with high protein and fiber.

Variation: You can add finely chopped, tender drumstick leaves as a more healthy option.

 Mixed Millet  Veg Punugulu / Appe :

Mix Millet (Proso,Kodo,Little Millet)-1 cup

Urad Dal-1/2 cup

Methi seeds-a pinch

Channa Dal-1 tsp

Add methi seeds, Channa dal to Urad Dal and soak urad dal and Millets separately for six hours. Grind to fine paste and mix both the batters together well.

Add half one grated carrot,half cup finely chopped cabbage,chopped coriander leaves,curry leaves,little jeera,salt to the batter and mix well.

Grease appe pan with little oil or ghee,heat and pour the appe batter in every mould. Simmer the flame,turn them occasionally.

Serve the crisp and delicious shallow fried Punugulu or Appe, power packed with the goodness of Vitamins & Protein.

Barnyard Millet Sponge Dosa:

• 1 Cup Barnyard Millet
• 1/2 Cup Sabudhana
• 1/2 Cup Urad Dal
• 1/2 Tsp Methi Seeds
• Salt

Soak Barnyard Millet and other ingredients separately for five hours.Grind them separately to a fine batter and mix them together and leave over night for fermentation.

Heat pan,spread dosa batter to make little thick dosas.Lower the flame and cover the dosa with a lid till it is done. Dont turn it to other side. Once you take out the lid, you can see the fluffy and porous dosa.

Relish this petal soft dosa with your favourite chutney.

Mix Millet Paneer Paratha:

Mix Millet Paneer paratha, is loaded with protein, calcium, iron, fiber and antioxidants. This wholesome breakfast will keep your loved one’s energized throughout the day.

• 1 cup mix Millet Flour
• 1/4 cup grated paneer
• 1/4 teaspoon  ajwain
• 1 tsp white Til(sesame)
• 1/4 teaspoon turmeric powder
• 1 teaspoon ghee + for brushing the paratha
• Salt to taste
• 1/4 teaspoon crushed black pepper
• 1/4 teaspoon chaat masala (optional)
• 1/4 cup finely chopped fresh coriander & Pudina leaves

Mix all the ingrediants in a bowl,add required amount of water and knead well. Cover with a lid or muselin cloth and set aside for thirty minutes.

Divide the batter into equal portions and roll into parathas.

Heat tawa,spread some ghee and fry both the sides on low flame.Serve with pudina chutney or plain curd.

Ragi Idiyappam:

• 1 cup ragi(fingermillet) flour
• water as needed
• salt to taste
• oil to grease

• Take ragi flour in a pan and start roasting, roast for 5 mins in low flame. Add required salt.
• Boil water till it starts boiling rigorously, now add it to little by little to the roasted flour.
• Mix with a laddle by adding required water and keep mixing till it gathers together.
• Now bring together to form a soft dough.Take idiyappam press and grease it well with ghee.
• Shape the dough like a cylinder then fill it in the idiyappam press.
• Grease the idli plate with a drop of ghee.
• Press it in circular motion to fill the plates (like chakli).
• Pour water in the idli steamer and place the idli steamer plate above it and steam it for 10-12mins.

Your highly nutritious and  delicious Ragi Idiyappam is ready to be served with Chutney , Sambhar or my personal choice ”Coconut Milk with jaggery and elaichi”.

Spicy Garlic Little Millet Utappam:

Little Millet-2 cups

Urad Dal-1 cup

Soak them separately for five hours and grind them well and mix together,leave over night.

 For Filling:

One Onion-finely chopped

One Tomato-finely chopped

One Carrot or Beetroot-Grated

*Four garlic pods and two spoons red chillie powder grounded to paste.

Heat dosa pan,spread the batter,sprinkle all the vegetables,sprinkle Garlic chilli powder,press slightly with ladle,pour some ghee from sides.When crispy,flip to the other side.

Serve the most flavoursome Millet Utappam to your family and friends.

Mango Millet Lassi :

• 1 whole fresh Mango( Preferably Banginapalli) cut into pieces
• 1/4 cup cooked millet of your choice
• 1 cup fresh curd
• 1/2  cup water 
• 2 tablespoons cashew nuts roasted in ghee
• 1/2 teaspoon ground cardamom
• 1 cup ice cubes
• 1-2 teaspoons honey

Put all ingredients in blender and combine until smooth.  Add additional water if you want a thinner lassi. Garnish with roasted cashews and get ready to beat the summer heat with this cool and exquisite Millet Mango lassi after a mouthwatering breakfast. 

HAPPY EATING

Gayathri Vatsalya

 

Summer Salads with Millets

“A diet rich in fresh vegetables and fruits can lower blood pressure, reduce risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar which can help keep appetite in check”. This quote is from an article at the Harvard School of Public Health.

Adding Millets to healthy Vegetables makes the salad wholesome and versatile and gives that extra dietary punch, and makes your dish more nutritious and healthful.

Especially when the hot summer weather arriving quickly, a cool crisp salad can be the basis for a light, delicious and refreshing meal.

Apart from natural good taste and great crunchy texture of Millets alongside wonderful colors and fragrances, eating a large serving of fresh vegetables, Fruits and Millets each day can not only have significant health benefits but keep us hydrated too.

Note: Use cooked Millets to make any salads. Cooked millet should be fluffy and not clumpy. Soak Millets for 3 hours before pressure cooking.

Proso Millet Veggie Delight:

Take half cup cooked Proso Millet in a large bowl. Add one cup of finely diced Carrots, Cucumber, boiled green peas and Beetroot. Squeeze half lime, sprinkle a pinch of chat masala, toss it well and enjoy the freshness.

Foxtail Millet &Raw Mango Salad:

In a large mixing bowl, combine one cup cooked Foxtail millets, half cup finely chopped raw mango, one cup of chopped carrots, radish, onion, few roasted peanuts .Add two spoons honey, salt, pepper ,one spoon olive oil and toss well to combine.

Mixed Millet Fruit Punch:

Take a cup of cooked mixed millets(Proso,Kodo,Little,Barnyard,Foxtail Millets) in a large bowl.Add diced water melon,musk melon,apple,grapes,Pomogranate seeds.Sprinkle one spoon Chat masala,two spoons honey,one spoon sesame seeds.Toss well and relish.

Easy Millet Greek Salad: In a salad bowl, combine Half cup cooked Kodo Millet, diced tomatoes, cucumber, onion, celery, and olives.

Add a pinch oregano, two spoons cheese spread and toss to combine. Let stand for 15 minutes before serving. Just before serving, drizzle with one spoon olive oil and season with salt and pepper, to taste.

Italian Tuscan Salad

In a large bowl, combine half cup cooked Quinoa, Chopped tomatoes , celery, onions, garlic, lemon zest, olive oil, and vinegar. Season with salt and pepper, then toss together. Add hand full of  roasted or fried bread cubes, few basil, and mint leaves and gently toss together. Serve immediately before bread gets soggy.

Warm Carrot Millet Salad:

Heat the oil in a small saucepan over high heat and add pinch of mustard seeds. When they begin to pop, add a pinch cumin seeds, asafoetida, and sesame seeds.  Cook for a few seconds.

Add, one cup grated carrots, half cup cooked Proso Millet or choice of any millet , season with salt, add two spoons grated Jaggery, and cook, stirring, over medium heat for 5 to 6 minutes. Remove from the heat.Garnish with chopped mint and coriander leaves.

Happy Eating!!

Gayathri Vatsalya

MILLET MAGIC

Millets are gaining a lot of popularity these days as a healthy alternative to Rice and Wheat as all Millets are Gluten Free. Super Nutritious  and delicious Millets can be used in familiar and comforting foods.

Let us know a bit more about the types of Millets grown in India

• Sorghum
• Foxtail Millet
• Finger Millet
• Pearl Millet
• Barnyard Millet
• Kodo Millet
• Little Millet
• Proso Millet
• Browntop Millet

 BENEFITS OF MILLETS

• PROTECTS HEART
• PREVENTS Diabetes
• Improve Digestive System
• Detoxify Body
• Helps prevent Gall Stones
• Boos Immune System
• Helps to decrease High Blood Pressure
• Aids in Sleep
• Reduces Anxiety & Stress
• Reduces risk of Cancer
• Helps relieving PCOD
• Improves Muscle health and Bone strength

I  and my husband have  been eating Millets since two years and the result is amazing with increased energy levels ,weight management and Blood pressure in control. But remember, you will be getting all health benefits only by making Millets as your staple diet and eating them regularly.

I, my husband and our daughter relish all the Millets in various forms. Hence thought of sharing some of my millet recipes with you all this time. Please don’t forget to give me the feed back.

• Mix Millet Dosa Frankie

Take one cup urad dal and two cups mix millets(Little Millet,Proso Millet,Kodo Millet,Barnyard Millet),one spoon channa dal,wash and soak them in water for six hours. Grind them to paste and make dosa batter and leave for six hours for fermentation.

You can make plain dosas or masala dosas with the same batter.

For Frankie Filling

•  2 cups cabbage thinly sliced
•  1 cup carrot shredded
•  1/2 cup green peas
•  3/4 cup potatoes mashed
• ½ cup finely sliced capsicum 
•  1 teaspoon finely shredded ginger
•  1 green chili finely chopped
•  2 tablespoons oil
•  1 teaspoon cumin seed
•  1 teaspoon salt
•  1/2 teaspoon garam masala

Method: Heat oil ,add cumun seeds,chillies and shredded ginger.Then add rest of the vegetables,stir fry for ten minutes.Add salt and garam masala.Saute for ten more minutes.

Make thin dosa on tawa,add oil from sides.Spread vegetable mixture on centre and fold it from both the sides.Take it on plate and cut slantly into two pieces.Or even you can fold it like a burrito. Serve hot with tomato ketchup or green chutney.

 

 

Little Millet & Sprout Cutlets:

Make sprouts with mot, black channa and green gram.Wash them well and blend it in a mixer with  one spoon of finely chopped ginger,two green chillies,coriander,and pudina .Add salt as per the taste and set aside.

Wash and soak half cup Little Millet for three hours and pressure cook for two whistles and simmer for five minutes and put off the flame. When it comes to room temperature, mash the cooked millets well and add to the sprout mixture and mix well.

 Make small cutlets on your palm and shallow fry on a tawa or make it more interesting by inserting a wooden  ice cream stick or skewer to the patty and deep fry in oil or shallow fry on tawa and serve hot with pudina chutney or sause  as a perfect starter.

Jowar Flakes Upma:

Take one  cup Jowar flakes in a strainer,run under water and  keep aside.Heat two spoons oil in a pan ,add a pinch each of channa dal,urad dal,rai,one spoon peanuts,few curry leaves,half spoon grated ginger and add finely chopped green chillies,carrots,green peas,capsicum,potato,cauliflower and onion.,sauté for ten minutes.Add Jowar flakes and saute for five minutes,sprinkle salt,mix well.Serve hot by sprinkling some lemon juice.

 

Kodo Millet Vegetable Biryani:

Heat two spoons ghee in a pressure pan. Add tej patha,pinch of jeera,two elaichi,two cloves,few pudina leaves.Add sliced onions,one cup diced vegetables(carrots, beans, capsicum,peas,).Stir for five minutes.Add one spoon  ginger garlic paste,half cup curd,salt to taste.Saute for five minutes and add Kodo millet,mix well,pour water,sprinkle one spoon garam masala powder.Close with lid and pressure cook for two whistles,simmer the gas for five miutes and put off the flame.

Highly aromatic and scrumptious Kodo Vegetable Biryani is ready to win the hearts.

Barnyard Millet Lemon Rice:

Take one cup Barnyard Millet.Wash and soak in water for three hours and pressure cook like rice by adding few curry leaves for the aroma.

Heat two spoons of oil in a pan,add two spoons peanuts,half spoon each of Channa dal,urad dal,rai,two slit green chillies,few curry leaves,two pinches of hing,half spoon haldi.Saute well and add cooked Barnyard Millet,mix well by adding salt.Put off the flame.Pour one lemon juice and mix well.Serve with fresh curd.

Foxtail Millet Rava Laddoos:

Dry roast two cups of Foxtail Millet rava for 5 minutes in a   heavy bottom pan,stirring continuously. When luke warm,add one cup of jaggery powder or powdered sugar,two spoons milk,two spoons ghee, half cup chopped mixed nuts. Mix all the ingredients well and make ladoos using little ghee.Healthy and yummy Millet Laddoos are ready to serve your beloved ones.

Proso Millet & Carrot Kheer:

Soak one cup Proso Millet in water for one hour and pressure cook. Take one cup grated carrot, and saute over low flame for ten minutes stirring continuously. Add two cups milk, bring to a boil, add half cup condensed milk, Cooked & softened Proso Millet and half spoon elaichi powder, bring to a boil and put off the flame. Add jaggery syrup and garnish with dry fruits and sliced coconut, roasted in ghee. Delicious and nutritious Kheer is ready to relish.

 Eat Healthy!!Live Happy!!

Gayathri Vatsalya

 

What’s in for Dinner tonight??

What’s in dinner for tonight? May be some ‘no-carb’ or low carb food? Or skip the dinner for a health call??

So friends quite often these questions perplex most of us. Especially those who believe that ‘food = calories’. Food is the magical fuel that not only nourishes us to live a satisfied, accomplished and happy life but is also the reason you and I are alive. Skipping dinner is not at all a good idea but having the balanced meal in dinner at the right time is what makes you Healthy and happy.

Dinner meals should be smaller as compared to our breakfast or lunch; only because our activity gradient reduces as the day progresses. But dinner is also an important meal, which must never be skipped. Combine protein and fibre during dinner as it will help you feel full for longer. Spruce up your meals with some lemon juice or slices of orange to up your intake of vitamin C.

The earlier you eat your dinner, the better it is, only because you are awake longer and perhaps, a little more active than you’d be too late in the night. When we are awake, our body works at BMR (basal metabolic rate) but when we sleep, it slows down to RMR (resting metabolic rate). The longer you are awake, the more your body will be able to burn versus burning lesser at rest.

Eat a light, healthy, carb-included, small dinner every night and see how easily you fall asleep. You’ll wake up happy, fresh and full of life the next day, it will clear your bowels and last but not the least, it will help you lose some weight along the way!

Therefore I am here to share some tasty, healthy and light dinner recipes this time.

Bottle guard soup:

Bottle gourd is rich in dietary fibre, both, soluble and insoluble. Hence, it helps in curing constipation, flatulence and even piles. It is also easy to digest.  It promotes weight loss. The vitamins, minerals and dietary fibre in bottle guard/louki keep the body well-nourished and curb unnecessary appetite.It consists of approximately 96% of water and is therefore a great thirst quencher. It also prevents fatigue and keeps the body cool and refreshed during summers.

Method:

In a pressure cooker, heat butter or oil and once hot, add onions, ginger, cloves, and two cups chopped bottle gourd and sauté on medium high for 2 to 3 minutes. Add water to cover the vegetables and cook on high pressure for one whistle. When its done, drain the cooked vegetables and remove the cloves, ginger pieces and green chilli pieces. Blend the drained vegetables to a fine paste and transfer to a saucepan along with the strained broth. Add salt to taste and stir well, bring to a boil and reduce heat. Simmer for about five minutes.

Meanwhile, prepare the seasoning. Heat one spoon ghee in a small saucepan and once melted, add pepper powder and fry for a few seconds. Tip this into the hot simmering soup and mix well.

Serve hot, light and soothing bottle gourd soup with toasted brown bread bread on the side.

Lentil Soup:

This Lentil Soup is deliciously spicy, garlicky, warm, comforting and of course very healthy option for a dinner menu. Lentils are an excellent source of molybdenum and folate. They are a very good source of dietary fiber, copper, phosphorus and manganese. Additionally they are a good source of iron, protein, vitamin B1, , zinc, potassium and vitamin B6.

Method:

Pressure cook one cup mixed lentils(Moong, Tuvar, Masoor dal) with few curry leaves.  When cooked, add some water and mash it into smooth paste.

Finely chop one onion, two garlic pods, one inch ginger, and two green chillies. Grind  a pinch of mustard, one spoon coriander seeds and cumin seeds coarsely

Heat two spoons butter in a saucepan over medium-high heat. Add the ground mustard and coriander seeds. Let fry gently for a minute, add the ginger and let fry gently. Add the onions and cook until translucent. When the onions are translucent, add the garlic, chillies, and four cloves. Sautee for a few minutes, stirring to combine. Add half cup tomato purée. Cook for five minutes.

Add the entire onion mixture to the lentil paste and season with salt. Stir well and cook for ten minutes.  Garnish with finely chopped coriander leaves and enjoy with wheat garlic bread or multigrain bread.

Baked Corn Vada:

This is not just yummy and crunchy, but also high in the health quotient due to the nutritive value of its ingredients Bengal gram and sweet corn. Bengal gram is the richest vegan source of dietary proteins. It is also rich in minerals like copper, manganese etc. consumption of this dal helps keeping diabetes at bay. Sweet corn is a gluten free cereal which has high levels of anti oxidants like beta carotene along with vitamin A. It also contains high levels of valuable B-complex vitamins and healthy amount of minerals like zinc, magnesium, copper, iron and manganese.

Another best part of this dish is that it can be baked with just few teaspoons of oil.

Method:

Soak the channa dal for at least an hour. Drain and coarsely grind it in a mixie or blender. Do not add any water while grinding. To this add the corn, chopped onions, chopped red chillies, grated ginger, fennel seeds, turmeric powder, chopped curry leaves, and salt. Mix it well. Make balls out of the above mixture, shape them as vadas or cutlets. Grease a baking tray and line the vadas. Use a parchment paper in the baking tray to remove the vadas easily. Sprinkle 1 or 2 drops of oil on top of each vada. Bake it in an oven preheated to 200 degrees for 30 minutes. You will see the sides getting golden brown and crispy. If required, bake it a little longer. Flip the vadas half way through for uniform baking. Relish them with mint or tomato chutney.

Makhni Biryani :

This rich , tasty and Protein packed Biryani will be a perfect recipe for weekend dinner with family and friends.Being a Hyderabadi, my husband Ramana just love any kind of Biryani…especially this one.

Method:

Fry  one cup paneer cubes in two spoons ghee and set aside. In the same pan, add the whole spices such as cinnamon, cloves, black cardamom, green cardamom, black peppercorns, and mace. As the spices crackle, add the chopped onions, green chillies, ginger garlic and fry for 2 minutes. Add one spoon garam masala powder followed by half cup tomato puree. Simmer for 10 minutes. Then add three spoons each of Badam paste and fresh cream. Add the paneer into the gravy and bring to a gentle simmer for ten minutes. Using a greased baking dish, layer the paneer and cooked basmati rice alternatively. Garnish with fried onions, nuts, fresh mint and coriander. Cover with aluminium foil and microwave for 15 minutes. Enjoy with raita or fresh plain curd.

Rajma &Veggie Wraps :

Rajma or Kidney beans are high in soluble fiber, potassium, lean protein, , magnesium and zinc. They are also rich in iron and folate that help to maintain blood pressure and prevent osteoporosis.

Skip the usual and whip up this delectable Veggie wraps tonight. Packed with the goodness of Vegetables and Rajma, just serve the wraps with a sensational hung curd dip and you’re good to go. So interesting and delicious, your family won’t even guess they’re healthy!

Method:

Take one cup of chopped tomatoes, onions and cucumber  and squeeze in one lime. Add coriander leaves for the freshness and season it with cumin seeds, salt & pepper and olive oil. Mix them well and keep aside.In a pan add olive oil and then heat the pan for a while. Add one cup boiled Rajma and slightly mash them.Season it with salt and pepper. Add cumin powder, coriander powder,  chili powder and let the beans cook for ten minutes.

Now take roti, spread some tomato sauce,arrange cooked rajma over it and sprinkle chopped tomato,onion cucumber ,wrap it.Brush little ghee over it and microwave for five minutes and relish this power packed tasty and crunchy wrap with a very tempting hung curd dip as a fulfilling dinner.

Hung curd Dip:

Hung curd or Greek Yogurt  has higher protein as compared to normal curd since it loses water in the process and therefore, concentration of its ingredients increases.

Take one cup curd in a sieve, place it on a small bowl or cup and leave it in refrigerator for six hours. Add little pepper, salt and grated carrot or beetroot to it, mix well and enjoy with yummy wrap.

Vegetarian Khow Suey :

If something can be called a “Bowl of happiness”, this could well be it. Vegetarian Burmese Khow Suey is a delectable one pot meal which has noodles and crisp vegetables in a tangy coconut milk curry. The Khow Suey is a Burmese dish in its vegetarian version. The recipe is so versatile that it can be twisted and turned to suit various palates. The crisp vegetables and the noodles topped with the curry which is ground with fresh spices is simply delicious.

Method:

Heat sufficient water in a deep non-stick pan. Add noodles and boil for 2-3 minutes.

Drain and transfer into a bowl. Grind together one  onion, six garlic pods, two inches ginger, lemongrass and one spoon turmeric powder into a fine paste.

Heat two spoons oil in a non-stick pan.Add ground paste and saute well.Add two spoons gram flour, mix well and saute for 5-6 minutes.Add 1 cup water, mix and cook further, whisk well.Add one cup coconut milk and whisk.Add 1 1/2 cups water and mix well.Add salt, sugar and crushed peppercorns and mix well, bring to a boil.Add baby corn, carrot, cauliflower, mix well and boil.Add broccoli, zucchini and beans, mix well and boil for 3-4 minutes.Coarsely crush peanuts in a mortar with a pestle. Place boiled noodles in a serving bowl.Add tofu, browned onions and fried garlic.Sprinkle chilli flakes and drizzle lemon juice on top.Add crushed peanuts and toss gently to mix.Top with cooked vegetables and pour the soup over.Garnish with fried garlic and browned onions. Drizzle olive oil and chilli flakes and finish with fresh coriander leaves.

Enjoy the heavenly taste of this Burmese delight in every bite.

 Choco Lava Cake :

Weekend dinner is incomplete without  a sinful dessert.Get set for a Guilt trip with a delicious choco lava cake. My daughter Prerana is an expert in making the most delectable, soft Choco lava cup cakes with warm, gooey  chocolaty center.

Ingredients:

100 gms semisweet baking chocolate slab, chopped

2 tablespoons unsalted butter, at room temperature, plus more for greasing custard cups

2 tablespoons sugar, plus more for the custard cups

2 large eggs

2 tablespoons all-purpose flour

Method:

1. Preheat oven to 200 degrees, and grease two 6 to 8-ounce custard cups generously with butter. Put a small spoonful of sugar in each cup, then turn the cup sideways and rotate it so that the sugar is coating the butter all around. Dump out any excess sugar. Place the greased cups on a baking sheet or oven safe dish.
2. Put the chopped chocolate in a microwave-safe bowl. Microwave it on high for 30 seconds, take it out and stir it, then microwave it for another 30 seconds and stir it again. It should be completely melted. If there are still chunks of unmelted chocolate, microwave for another 20 seconds and stir.
3. In a medium mixing bowl, cream the room temperature butter and the sugar with an electric mixer or a rubber spatula. The mixture should be thoroughly combined, smooth, and paste-like, not lumpy.
4. Add the two eggs to the creamed butter and sugar, and beat it with the electric mixer or a whisk until everything is combined and the mixture is starting to foam, about a minute. Add the flour and salt, and again beat everything with the mixer until it’s thoroughly mixed.
5. Add about 1/3 of the melted chocolate to the mixture in the mixing bowl, then use a rubber spatula to gently fold it in. Add the rest of the chocolate mixture, and fold together until you have a uniform batter with no streaks.
6. Divide the batter evenly between the two greased custard cups, then bake the cakes in the preheated oven until the tops are just set but the cakes still jiggle slightly when you shake them, about 11 minutes.
7. Let the finished cakes sit in cups for five minutes when they’re finished baking. Then, flip each cup over on a dessert plate, and tap the bottoms of the cups so that the cakes fall out.
8. Serve immediately. If you want, you can garnish them with powdered sugar, whipped cream, and berries.

“The Fondest Memories are made when we gather around the table and eat a Good Dinner!!”

Enjoy Eating!!

Gayathri Vatsalya

 

 

Gastronomical Experience in Great Britain and Europe!!

 

 

Hi friends…I am back with many great memories and Gastronomical experiences in Great Britain and Europe recently. You all know that I am a Foodie and loves to explore offbeat locations.So my  Icing on the cake was a lovely holiday in UK, Paris, Prague and an official tour to Germany with my daughter Prerana.

The most loved place is Brighton, where my daughter is pursuing her Master’s. You never get bored in this lovably vibrant city. There’s always something unexpected to enjoy, be it heritage double Decker ride watching the colorful houses on both sides of roads with beautiful canopies of  Candy floss cherry blossom trees, watching a skateboarding Jack Russell, or browsing through a surprisingly good beachfront hippy market. The secret is to roam freely and keep your eyes peeled. The entire atmosphere makes you feel so much like a free bird. 

Brighton has acquired certain London sophistication in recent years I heard, but sheeny glamour never wins out here. Head to the boho North Lane district, and you find offbeat designers and dingy flea markets happily melding with sleek restaurants, Throw in gentrified Regency squares, oddball museums, and a clutch of well upholstered parks with traditional cafés attached and you have a city that truly caters for all tastes.

Apart from the electic sights, Brighton has so much to offer the best foodie hotspots.I will share  an amzing recipe,of Roasted Vegetables in Caramel sauce.I just relished crunchy vegetables with a tinge of caramel taste and the treat to my eyes was beautiful view of the sea at Dock yard, Brighton Marina,the hotspot to hang on with your beloved one’s.

Roasted Vegetables in Caramel Sauce:

• 1 small butternut squash or a small red pumpkin
• 2 carrots
• 2 small sweet potatoes
• 1 aubergine/brinjal
• 2 tbsp olive oil
• 2 star anise
• 2 garlic cloves, sliced
• 4cm piece fresh ginger, sliced
• 2 red onions, finely sliced
• 100g  sugar
• 6 tbsp reduced-salt soy sauce
• Juice of ½ lime, plus extra lime halves, to serve
• Steamed brown rice, to serve

 

Method:

 Preheat the oven to 220°C/fan200°C/gas 7. Cut all of the vegetables into 3cm chunks (there’s no need to peel them), discarding the squash seeds. Spread out in a roasting tin and toss with 1 tablespoon olive oil and the star anise. Season with black pepper and roast for 25-30 minutes, until caramelised at the edges.

 

• Meanwhile, take a large, deep-sided frying pan or saucepan, add the remaining olive oil, garlic, ginger and red onions and soften over a low heat for 10 minutes. Increase the heat and add the sugar, stirring for 1-2 minutes, then pour in the soy sauce. Bubble for 1 minute to reduce slightly, then stir in the lime juice. Tip the cooked vegetables into the pan and carefully turn to coat in the sauce.

 

• Relish this scrumptious caramelized veggies with steamed brown rice

 

Spicy Vegan Burger:

I tasted this very appetizing spicy burger, on a very chilly afternoon sitting in an open area just besides a beautiful fountain at Northern Lanes, a hip and happening place.

Speaking of simple, this recipe requires just 1 bowl, 30 minutes, and about 10 ingredients, that’s all.

Ingredients

• 4 Burger Buns
• 2 shallots/small onions minced
• 3 cloves garlic, minced
• One cup boiled chickpeas/Kabuli chana
• 1-2 Tbsp
• Four green chillies, finely chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1 lime, juiced (3 Tbsp)
• 1 handful fresh cilantro/Coriander leaves, finely chopped
• 1/2 cup (70 g) finely crushed yellow tortilla chips
• Salt and pepper to taste

Method:

1. Heat a large sauce pan over medium heat.
2. Once pan is hot, add 1 Tbsp oil, onion and garlic. Sauté, stirring frequently, until soft and translucent – about 1-2 minutes.
3. Add garlic and shallot directly to a mixing bowl. Then add chickpeas and use a big spoon to mash them
4. Add remaining ingredients, including 1-2 Tbsp oil, and stir/mash to combine. You want it to form into a mouldable “dough.” Add more oil or lime juice if too dry, or more crushed chips if too wet. Taste and adjust seasonings as needed.
5. Divide into 4 even patties. To help form them, line a 1/2 cup measuring cup with plastic wrap and scoop out 1/2 cup amounts (use a 1/4 cup measuring cup for 4 smaller burgers). Press to pack, then lift out and slightly flatten with hands.
6. Heat the same Pan you used earlier to medium heat. Once hot, add enough oil to form a thin layer on the bottom of your pan, then add only as many burger patties as will fit comfortably. Cook for 3-4 minutes on each side, flipping gently, and reducing heat if browning too quickly.
7.  To serve, lay down cilantro on bottom half of bun. Then top with burger patty, onion, green chilies, avocado or any other desired toppings.

 

Warm Apple Pie with fresh Cream:

 

On a very lazy mid noon, me and my daughter were just roaming around the vibrant LANES, and it started suddenly raining and we ran for a shelter and found this, cozy ,very  much vintage, quaint Tea shop in a corner with a very interesting name “That Little Tea Shop in the Lanes”.

We had Warm Apple Pie served with rich and fresh cream. Hmmmm….I still feel the fresh taste in the mouth even after months. Thats the best Apple pie I ever had with such fresh and rich cream.

Ingredients :

• 6 tablespoons unsalted butter

1/4 cup white sugar

1/2 cup brown sugar

1 pinch salt

1/4 teaspoon ground cinnamon

1/4 cup water

1 (15 ounce) package double crust ready-to-use pie crust

4 large red apples, cored and thinly sliced

• Preheat oven to 220 degrees C
• Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.
• Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust.
• Bake in preheated oven for 15 minutes. Reduce heat to 175 degrees C, and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing. And just relax and relish this heavenly tasting Apple pie.

 

FASCINATING PARIS

 

I have a strong fascination for Eiffel Tower since childhood. That’s why Paris is always in my Travel Bucket List. When my sight fell on the gigantic 1,063 ft tall Eiffel tower, I just stood awestruck for some time.

And Paris truly lives up to it’s motto “the City of Lights”. While all cities have a special look at night, Paris is just out of this world gorgeous after nightfall. Illuminated Eiffel tower with golden lights in the night is a treat to watch, that too on a full moon day. This breathtakingly beautiful sight didn’t allow me to take off my sight from it. I just surrendered myself to that amazing view. My heart and soul were happy with the view, but my stomach started sending me the signals through hunger pangs. And When my daughter looked around for some vegetarian stuff, she could get one last piece of  Vegetable Cheese Baguette Sandwich for me from a food truck in the park. Reluctantly I bit this thin loaf of French bread with a hard crust outside but very soft inside, I could feel the succulent taste of cheese melted with slices of fresh cucumber and tomatoes, with a tinge of crushed basil…hmmmm….so delicious and finger licking it was. May be the beautiful view enhanced the taste, but that moment will stay forever in my memory line.

 

Vegetable Cheese Baguette Sandwich:

• 1 large baguette
• 1 medium tomato, sliced
• 10 basil leaves
• 1 cucumber, sliced
• 1 Slice of Cheese
• 1 spoon pepper Cheese spread

Method:

• Slice one large baguette in half and assemble with the Pepper Cheese spread, tomatoes,Cucumber,slice of Cheese.Sprinkle finely chopped basil. Close the baguette, wrap it in foil and place in the fridge until you’re ready to divide into servings. Slice into 4 individual servings and either wrap them to go or enjoy! I just prefer to heat it slightly as I like warm Baguette.

 

Chocolate and Caramel Macarons:

French macarons are thin, flavorful meringue cookies that are sandwiched together with some kind of filling like jams,chocolate,Cramel,Buttercream etc. They taste so good with smooth, crisp shell and a moist, chewy interior with many flavours.

I found my second love in Paris.That is Macarons.I just kept on hogging various flavours,though I found them little expensive.So I thought of learning the recipe and here I am.

Ingredients :

• 1 cup powdered sugar
•  
• 1 tablespoon cocoa powder
•  
• 1 cup almonds (ground)
•  
• 2 medium egg whites
•  
• 1 pinch salt (small pinch)
•  
• 1/4 cup/ castor sugar
•  
• For the Filling:
•  
• 55 grams chocolate
•  
• 2 teaspoons double cream (slightly warmed)

Method :

Preheat the oven to 180C

• Sieve the icing sugar and cocoa powder into a large mixing bowl. If the ground almonds seem a little thick or lumpy then whizz for a few seconds in a food processor, then sieve into the same bowl and carefully mix together.
• In a separate bowl whisk the egg white and salt until they form soft peaks. Add the caster fine sugar and continue to whisk until the whites are very thick and glossy. Gently fold in the icing sugar, chocolate and almond mix.

• Fill a piping bag with the mixture with a 1/3″ nozzle. Place the silicon mat or paper template onto a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
• Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes.
• Bake for 15-20 minutes in the preheated oven until the macarons feel firm and come away from the silicon sheet easily. You may want to open the oven door slightly once or twice during the cooking time to allow any steam to escape.
• Cool completely on the sheet while you make the filling.
• Break the chocolate into small pieces and add to a heatproof bowl over a pan of lightly simmering water. When melted add the cream and stir until the mixture becomes smooth and easily spreadable.
• Place approx 1/2 a tsp of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macaroons.
• The macarons can be eaten immediately but will benefit from being refrigerated for 24 hours (that’s if you can resist them for that long).

 

FAIRY TALE CASTLE CITY PRAGUE

 

Prague is the capital city and largest city of the Czech Republic. It is one of the largest cities of Central Europe. Romanesque chapels and cellars, Gothic cathedrals, Baroque palaces, Castles and gardens, worldly Art Nouveau buildings, and unique Cubist architecture make it a place with no parallel in the world.

Other than offering breath taking sightseeing, Prague offers exquisite cuisine. But unfortunately not many choices for a Vegetarian like me.

Though I made Veg Sandwiches and curd rice , at my beautiful home stay, I just loved eating Pan Cakes and Honey Cakes as my main course.

Bohemian Honey Cake or Medovnic :

I just fell for this astonishingly beautiful city of Fairytale Castles. And I just loved their Bohemian Honey cakes, locally called as Medovnic.

Ingredients

• ½ slab of unsalted butter
• ¼ cup of honey
• ½ cup of powdered sugar
• 2 cups flour
• 2 tsp. baking powder
• 2 eggs

Method :

Using a double boiler,I melt the butter on the stove over medium heat,  add the honey, eggs, sugar and baking powder and stir until everything is melted together and well incorporated.

Then  pour the mix into a bowl and  add the flour with a quarter cup scoop  until you get the desired consistency of a dough which would form a dough ball.

Split the dough ball into 6 equal little dough balls and  wrap each in plastic wrap and place it into the refrigerator.

Preheat the oven to 180 and I prepare a cookie sheet..

Dust the parchment with some flour and dust rolling pin. Flatten it with your hand and roll it to the approx. size of your palm. Then,  place this over the dough and using a sharp knife,  cut a perfect circle.

Put it in the oven, set the timer for 6 minutes and get another piece of parchment, preparing the cake as before. Add the trim from the previous cake to this dough and repeat with what you did with the first cake. By the time that was finished, the timer went off and  place the baked cake on a cooling rack and the new cake into the oven. Keep repeating the process until all 6 layers are complete.

When each piece came out of the oven,Iuse a pastry brush to brush it with Czech rum if you prefer.

Then make the condensed milk filling.

 Condensed Milk Filling Ingredients

• 1 Can Sweetened Condensed Milk
• ½ cup bottled caramel
• ¼ cup good honey
• ¾ to 1 cup roughly chopped nuts

Directions

Pour condensed milk, caramel and honey into a bowl. Add nuts and stir until mixture thickens. Set aside until ready to use.

Buttercream Frosting Ingredients

• 2 sticks unsalted butter
• Base
  • ½ – ¾ cup milk
  • ¼ cup sugar
  • ¼ cup flour or cream of wheat

Buttercream Frosting Directions

Make the base. Mix the flour and sugar together in a heavy saucepan with a whisk to break up any lumps, then slowly pour in the milk and cook on medium heat until mixture thickens. Pour into shallow bowl, cover with plastic wrap and place into refrigerator to cool.

Beat the softened (not melted!) butter until it’s smooth and fluffy. As you beat air into it, it will beautifully lighten in color. Once the butter is nice and creamy, drop the base into it one tablespoon at a time blending after each addition to ensure it stays nice and smooth.

Assembling

Starting from the bottom,  lay 1 piece of cake, spread some buttercream on it and then pour some of the condensed milk mixture on top of that, spreading it all the way to the sides. Yes, it will run over the edges and make a mess.

Repeat this process until you used all of the layers, making sure to have enough of the buttercream frosting to place on top of the cake and around the sides. Then use approx. 1 cup of ground nuts to stick to the sides of the cake and the rest sprinkle on top.

Nevertheless to say…it’s just amazing. You can’t stop eating the whole cake you made for your beloved ones. So don’t even try to taste it before you serve it to your family and friends.

 

Peach and Cream Pancake:

What a great way to surprise your beloved one’s with this Fluffy pancakes topped with heavenly honey peach compote and creamy Greek yogurt. A must make for any occasion.

Ingredients:

• 4 peaches
• 2 tablespoons water
• 2 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon ground ginger
• Salt as per taste
• 2 tablespoons unsalted butter, for grilling pancakes
• 1 cup flour
• 1 cup butter milk
• Whipped Cream, for serving

Directions:

1. Peel peaches: Bring a large pot of water to a boil. Gently drop in peaches and let boil 30 seconds. Remove carefully with a slotted spoon and submerge immediately in a bowl of ice water. Peel the peaches with your fingers (the skins will slip off easily), then slice them into thick wedges.
2. Combine the sliced peaches, water, honey, vanilla, cinnamon, ginger, and salt in a small saucepan. Bring to a boil over medium high heat, then simmer, stirring often, until the peaches are tender and the compote is thick, about 12 minutes. Remove from heat.
3. Pour butter milk into flour.Mix well with a ladle till it forms into a thick batter.
4. Heat a Pan,spread some  butter and pour in the batter,evenly spreading.Leave little more butter from sides.Keep on low flame and turn the side.
5. Remove from flame,arrange in a plate. 
6. Top pancakes with whipped cream, then the peach compote. Enjoy these mellowing Pan cakes.

 

SUBLIME SUMMER NOONS…AND WARM HEARTS OF DEUTSCHLAND!!

Few countries have had as much impact on the world as Germany, which has given us the Hanseatic League, the Reformation and yes, Hitler and the Holocaust, but also the printing press, the automobile, aspirin and MP3 technology. It is the birthplace of Martin Luther, Albert Einstein and Karl Marx, Goethe, Beethoven, the Brothers Grimm and other heavyweights who, each in their own way, has left their mark on human history. You can stand in a Roman amphitheater, sleep in a medieval castle and walk along remnants of the Berlin Wall – in Germany the past is very much present wherever you go. During my official trip to Germany I realized that it is what I imagined of.

And of course my experience of Germany through its food added a rich layer to my memories. l along with my daughter(who always experiments with the new taste) discovered that the local food is so much more than sausages and pretzels, schnitzel and roast pork accompanied by big mugs of foamy beer. Beyond the clichés awaits a cornucopia of regional and seasonal palate-teasers. We share the German people’s obsession with white asparagus and chanterelle mushrooms in springtime.Sample not only the famous beer or world-class wines, but refreshing Bitter lime juice or freshly made sweet orange juice for tee-tottlers like us. Apple strudels, fresh strawberry and blue berry cakes, dairy rich ice creams, soothened our sweet tooth.

Apple Strudel:

Apple Strudel is a typical and beloved German dessert. I too loved it and had loads of Apple strudels during my two weeks stay in Germany.

Ingredients:

• 1 Apple – peeled, cored and coarsely shredded
• 3 apples – peeled, cored and sliced
• 1 cup brown sugar
• 1 cup golden raisins
• 1 sheet frozen puff pastry, thawed
• 1 egg
• 1/4 cup milk

Method :

• Preheat oven to 200 degrees . Line a baking sheet with parchment paper.
• Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.

•  Bake in preheated oven for 35 to 40 minutes, or until golden brown.

Put off all the gadgets, sit back and relish this delectable dessert.

 

Asparagus Soup:

White asparagus is so loved in Germany that its fleeting appearance in the spring is a cause for celebration and rushing to the farmers market or grocery store to make sure you get a few bunches before they’re gone. And an interesting way to use this treasured vegetable is in white asparagus soup or “spargelsuppe” in German.

• Combine asparagus, chopped onion, and 1/2 cup vegetable stalk in a sauce pan . Cover, and bring to a boil over high heat. Melt the butter over medium-low heat. Stir in the flour, salt, and pepper. …
• Put the sour cream in a small bowl, and stir in a ladleful of the hot soup.
• Serve this delicious and mild-flavored soup with slices of Gouda or cheddar cheese and warmed French or sourdough bread.

 

KusKus Salad:

Couscous or kuskus is a dieter’s favourite in Germany and Europe. It has a rice-like appearance but is actually made of semolina and wheat flour that is steamed. Fruit, vegetables, and meats are all used in couscous, making it an excellent main or side dish that can please just about any palette!

Let’s make couscous salad bursting with chickpeas, green onions, tomatoes and cucumbers in a light lemon Dijon dressing topped off with chopped fresh parsley. It’s perfect as a side dish to accompany anything you’re putting on the grill, or, it makes a nice and light healthy vegetarian lunch. 

Buy a packet of Cousous. Cook it in vegetable broth instead of water to maximize the flavor. 

Set your couscous aside and allow it to cool slightly before proceeding. It doesn’t need to be completely cooled. That is, it’s ok if its still warm, but it shouldn’t still be steaming hot.

Combine the cooked and cooled couscous, the chopped green onions, tomatoes, cucumber, chickpeas and fresh chopped parsley in a large bowl.

In a separate small bowl, whisk or blend together the olive oil, lemon juice, garlic, Dijon mustard, coriander and salt, and pour this dressing over the couscous, tossing gently to coat. Yummy and Healthy Couscous Salad is ready to tickle your taste buds.

 HAPPY EATING!!

Gayathri Vatsalya