Carrot-Turnip-Cauliflower Pickle -sweet &sour

Carrot-Turnip-Cauliflower Pickle

Sweet and sour pickle

Gobi/Gajar/Shalgam ka Achaar

How do I introduce this recipe to you all. Should I say that this is the best sweet and sour pickle recipe I have eaten till date. This recipe is very close to my heart. This is one pickle we have grown eating with looking at the jar and planning for the next preparation before the first jar gets over. The best part is you can make this and instantly have it. It’s easy to make, keeping aside the minimum one needs to do to make any pickle. From cutting to keeping in the sun to dry as water/moisture just ruins the pickle and all the hard work put in just goes waste. As we grew older we just lost touch with recipe, which was very special and a constant in our daily menu. Then I met my cousin and we got all nostalgic about this one Achaar he was mad about and we too used to hog on with plain paranthas and just forget about the poor vegies and dal on the menu very often. And it was time again. I just had to make this yummy sweet and sour pickle which only my mum can make.Once,you try this recipe and follow the method carefully ,you’ll just fall in love with its color, texture and flavors. Trust me you’ll come back again and again to make this one forever.

Here’s what you need to make this pickle.

With these quantities,youll make almost 5kg vegetables in all. You can choose and divide between the individual quantities as per choice or follow this recipe.

Ingredients:

Gobi/Cauliflower-2 kg.

Carrot /Gajar – 2 kg.

Turnip / Shalgam – 1 kg.

Ginger Paste /Adrak -250 Gms.

Garlic/ Lehsun – 125 Gms. Paste and 125 Gms cloves.

Salt -300gms

Red chili powder – 200 Gms( you may put 150 gms if you prefer medium chili)

Garam Masala – 125 Gms.

Rai seeds – 150 Gms  ( powdered)

Vinegar : 1 litre ( 500 ml+500 ml)

Mustard Oil – 750 ml

Gur /Jaggery – 750 Gms.

Imli /Tamarind – 250 Gms.

Preparation :Wash all the vegetables and spread in a tray on the table to dry overnight. Soak Gur/Jaggery in 500ml vinegar in a bowl and soak imli/tamarind in the rest 500ml vinegar in another bowl. Keep these soaked overnight.  Remember no water should be used as it’s a pickle.In the morning with dry hands, peel    and cut the vegetable .Carrots and turnips in thick rounds/circles and Gobi/cauliflower  in big florets.You may not need to use a knife for the cauliflower, just break the florets  with your hands.Keep the vegies in the sun till they are completely dry. No moisture should be left as it will ruin the pickle.

Once, the vegetables are completely dry, we can start frying them. Heat the mustard oil in a frying pan or kadai. Don’t forget to burn the oil as we normally do before start frying. Once the oil is burnt, lower the flame for a few minutes and then on full flame, first fry the 125 Gms garlic cloves till light brown and keep aside. Then fry each vegetable at a time quickly till light brown and take them out in a platter.Remenber,not to put all together as this will make the oil getting cold and vegetables will over cook on medium hot oil.Frying just ensures no moisture and sears the vegetables to avoid breaking when the pickle is stored overtime.Lastly, put the ginger garlic paste in the oil and fry till golden brown. Do this on low flame to avoid burning. Put it off flame when done and leave the same in the oil to cool. This will eventually be added to the pickle.Now, take the soaked Gur ,mash it nicely with a dry masher and sieve the pulp. Remember no water should be added to this at any stage.Now, repeat the same with the tamarind vinegar mix and sieve the pulp.To assemble the Pickle: Take all the vegetables in a wide and deep platter. Add salt, red chili powder,garam masala and rai powder to these vegetables and mix well to coat well. Now, heat the Gur +vinegar mixture till Gur is well blended on low flame and add this to the vegetables. Mix well.

Jack and the bean stock healthy snack recipe

Jack and the Bean stock

Healthy Snack

Healthy Eating!

I love my tea time snack. And am always on a hunt for new and healthy snack & tiffin options for my little monsters. All play makes them needing more energy and i need super energy and healthy meals for them. And when you get both in one dish…you have a very happy Me. So you enjoy your Tea and let the kids get the needed energy with this next recipe …
JACK & THE BEAN STOCK…..

Yes! This is the Name of my recipe.

Why is this a Super Snack –These little sticks are full of protein, calcium,Vit-a,Vit-b12,Vit-d,Potassium,Magnesium,Dietary Fiber and etc.

Why this recipe –A few Days back I was reading about the various beans and pulses. I am very fond of kidney beans right from childhood days, as long as I remember. But that was because I could leave any delicacy for a platter full of Rajma/Chawal.I loved the flavor and especially which was my mother’s preparation. But I recently discovered that Kidney Beans are too part of the Super Food List. They have been listed as WORLDS HEALTHIEST FOODS.

Amazing!

If you wish to know more about the health benefits of these red beans, Google and you will find links where you’ll find everything about their numerous benefits. After reading that, I  headed to my kitchen to make something interesting and adding to the nutritional value of these magical beans by adding my favorite vegetables to them. Enhancing the flavor and filling my kids platter with another yummy and healthy snack. Here’s how you’ll make these bean stock and make Jack happy!

Ingredients:

Red kidney Beans: 2 cups

(Soaked, boiled with salt, turmeric, cardamom, cinnamon)

Potato:  1 Big (boiled and peeled)

Crushed fresh garlic:  6 cloves/ 1 tbsp.

Salt:  ½ tsp.

Black Salt: ½ tsp. or to taste

Green Chilies: 1 chopped (optional)

Peanuts:  1/4^th Cup (powdered)

Cabbage:  1/4^th cup finely chopped

Broccoli: 3- 4 florets finely chopped (no stems) / 1/4^th cup

Green Capsicum:  1/8^th Cup or 2-3 tbsp. finely chopped

Yellow Capsicum:  2-3 tbsp. finely chopped

Bread slice (whole-wheat bread): 1 slice (churned to crumbs in a mixer) fresh

Method:

1. Soak the kidney beans overnight .In the morning sieve the water and fill fresh water in a cooker, add salt, black cardamom, turmeric powder, cinnamon stick (about ½ inch) and pressure cook up till 3 whistles or till cooked.
2. Sieve the water and let the beans cool completely.
3. Now,mash the beans nicely,add mashed boiled potato,all chopped vegetables,crushed peanuts,seasoning and fresh bread crumbs.
4. Mix everything well together.
5. Refrigerate this mixture for about 15-20 minutes.
6. Now,shape them into thick sticks .Take a small portion in your hands.Roll them vertical between your palms and flatten them by pressing between your hands.Now, shape the sides nicely with your fingers and start frying.
7. Heat a pan or a griddle,put 1 tbsp. olive oil and start frying your sticks.Turn and cook on both sides.Remember do not put too much oil .Keep adding little oil as needed.
8. Serve hot with Mint Sauce or tomato Ketchup.

Enjoy your Jack and the Bean stock with a cup of Tea/Coffee. Add these to the Kids tiffin and see the lovely smile on their face.

Recipe: Corn on the Cob in spinach gravy

CORN ON THE COB IN SPINACH GRAVY

Served with Lachha Parantha / flaky Indian bread

Sweet corn is the only variety of maize, which is eaten directly off the cob. For years, I don’t even remember since when, this has been a popular snack here in Delhi, especially around this time of the year. It’s amazing how the weather plays around your taste buds. Come rains and the craving for fried food and corns appear. Roasted or boiled and seasoned with salt, lemon and pepper or red chili, there are different ways you can enjoy your corn on the cob. I prefer the corn on the cob rather than taking out the kernels and serving. The cob surely gives it a more juicy texture.

Although, one cannot also ignore the yummy Italian, masala and classic salted flavors the sweet corns are served with these days.

My family just loves corns. Especially my son can live on corns. And I totally allow and encourage his madness due to the endless health benefits corn has. It’s amazing to know that in some parts of the world corns are also available in different colors like brown, blue, purple and red.

In India, I still haven’t come across with any of these varieties till now. And the health benefits it has are countless. Corns are good for digestion. They provide the body with vitamin B12 and folic acid, which means you’ll never be anemic. It contains high amounts of carbohydrates, so they are full of energy, it lowers your cholesterol levels and yes for growing children it’s a very good grain as its high caloric value helps weight gain. So, when children are going crazy about junk food, there is one ingredient which can be included to increase the nutrition count of the dish, even if it’s fast food, don’t you agree?

Corns also have anti –cancer properties.

And being a rich source of folic acid it’s very good for pregnant females. Well, we can go on and on with the amazing list of health pluses it provides, but I guess you must have got an idea, why are we corn crazy. Its health and taste together….simple!

Now, among the many yummy recipes available on the web, but mostly continental. I just wanted to make it a little more to our tastes. I also prepare corn on the cob with coconut milk. That gives it a bit of Thai flavor and its lovely recipe again. It has a bit sweet touch to it due to the coconut milk; this is my personal favorite as you can make it a bit chili with a nice tempering. I normally find out ways of simple cooking, as it’s difficult to spend too much time in the kitchen due to my kids. This recipe too is a simple and easy preparation. The flavors are rich and you can even serve this dish for any of your gatherings too.

Things to remember while cooking corn: You need to take care of a few things while boiling a corn on the cob. But before that, selecting a good corn is also important. Just note that while buying the corn, the husk (its outer green cover) should be bright green. Also just peel the green husk a little from the top and press the kernels with your nail and see it should be plum and milky.

Husking the corn: Some people like to boil the corn with the husk intact and remove it only once ready to serve or added to the dish. But I prefer to peel the husk and then boil. Remember not to put any salt while boiling the corn as it gets hard. For this dish, cut the corn into ½ inch disks like shapes as it is easier to cook in the curry later and tastes yum to eat with spinach.

Boiling the corn on the cob: Take water in a deep pan, let it come to a boil and add corn. Let it boil for a few minutes approx. 5-8 minutes and check. The corn should be done by now. If not, let it remain in the boiling water for another 5 minutes and take out and put it on a sieve. Let it cool and keep aside. Keep the softness as per your preference. Some people like very soft and some like it a bit chewy. Adjust it as per preference. But do keep a check while boiling. WE MUST NOT OVERBOIL.

Why is this dish a healthy treat: The endless benefits corn has have been summarized above and if it combines with the healthy spinach. Needless to mention about spinach, as its well-known for a rich source of iron,magnesium and vitm k,a,c and much more.

This is how you make this delicious spinach corn on the cob.

Prep time:             20 minutes

Cook time:             15 minutes

Cuisine:                  Indian

Difficulty 

Level:                     Easy

My cup size:          200ml

Ingredients:

1kg / 4 cups boiled and pureed Spinach

1/4^th cup Onion paste

6-7 Garlic cloves ( crushed to paste)

½’ inch ginger stick crushed to paste

1 cup (boiled, pureed and sieved) Tomato paste

½ cup tomato puree ( market bought)

2 tbsp. Sweet chili sauce (I used kissan twist)

2 Corn on the cob (sliced and boiled) / 7-8 disc like pieces

Seasoning:

Salt to taste

2 tsp. coriander powder

3 tbsp. Mustard Oil (Burnt to cook)

2 Green cardamoms

½ tsp. Garam Masala

½ tsp. turmeric powder

2 dry red chilies and ½ tsp. Red chili powder for tempering

Garnish:

½ cup Amul Cream

Method:

1. Preparation: Boil the corns and spinach separately and grind the spinach to paste. The corn on the cob cut into thick disc like pieces can either be boiled in an open vessel or pressure cooked until 3 -4 whistles on medium flame.
2. How to cook :In a pan, heat the mustard oil and add the pureed onion paste. Add ginger garlic paste and stir well. Cook this on medium flame till brown. Keep stirring the onions to avoid burning and ensure its cooked and browned evenly. Now, add salt, turmeric powder, coriander powder and add 1/4^th cup water along with these masalas. Water helps the onion paste to mix well and masalas to blend nicely.
3. Now, add the pureed tomatoes and simmer and let this cook till the mixture leaves oil. Add the tomato puree and kissan twist/ sweet chili sauce and mix well.
4. Once the mixture leaves oil, add the spinach paste (sieve the water of spinach before adding here and keep the water for later use to match consistency if needed) and stir. Cook further on low flame till the spinach curry leaves a bit of oil.
5. Now, add the corn and cook for another 10 minutes covered on simmer, so that the corns may absorb the curry a bit.
6. Add half the cream and stir on low flame and let it cook for 2-3 minutes.
7. Pour in the serving dish and garnish with the left over cream poured on top along with the tempering tempering.
8. For Tempering: Heat 1 tbsp. ghee in a pan, add the dry red chilies and red chilli powder( adjust the chilie powder to your taste ,as the curry as chilli sauce also) and pour the tempering on the spinach curry.
9. Serve hot.

CAKE RECIPE: MARBLE BUNDT CAKE-100% WHOLEWHEAT RECIPE

Marble Cake

 100 % Whole wheat

I think everyone of us has childhood memories attached to a marble cake.

I too get very nostalgic, whenever I bite on a marble cake. As the bite brings back a whole wave of old memories. Years have passed but this cake has by far beaten all the luscious and rich bakes I have done. Not because they were any less in texture and flavor. But, owing to the memories I have of it.The delicately streaked or psychedelic patterns just look so gorgeous.

Today, I made this again on special demand by my son.

If you follow my blog, you know how particular I am of the health bit. So, this cake is again 100% Whole wheat.

Prep time:           10 min                                                                                   

Cook Time:        30 minutes

Difficulty Level:  Easy

Serves:                 8

Ingredients:

200 Gms/1 cup Whole wheat flour

200 Gms/ 1 cup Butter

200 Gms/ 1 cup sugar

2 tbsp. cocoa powder

1 tsp. vanilla essence

4 large eggs

1-2 tbsp. milk

Lemon zest of ½  lemon

3-4 drops Lemon Juice

2 ½ Tsp. Baking Power

How to make this ever so green cake:

1.     Preheat oven to 180 C.  Grease a 8’ Bundt cake pan with butter.

2.     Beat the butter the sugar together till pale in color and bit fluffy texture. Now, gradually add eggs one at a time and mixing with a hand lender or processor till nicely blended. Add vanilla essence and mix. Add lemon juice and zest and mix well.

3.     In another bowl, sieve together whole wheat flour( I use ashirwad select),baking powder.

4.     In a small bowl, keep aside 2 tbsp. cocoa powder.

5.     Now, slowly add the flour (2 serving spoons at a time) to the butter and egg mixture. Keep adding the flour till done and flour well blended. Add 1 tsp. milk and mix well. Take 2 tbsp. of this mixture and add to the cocoa powder and mix. Add 1-2 tsp. milk for consistency.

6.     Pour the white batter in the cake pan and spread evenly. Now on top sprinkle the cocoa mixture in droplets form and spread in the desired design through.

7.     Bake this @180 degree C for 30-35 minutes .Keep checking with a skewer till done.

8.     Let it cool completely before slicing on a wire rack.

Note: All the ingredients should be at room temperature.

RECIPE: APPLE GOURD/ TINDAY (INDIAN) DRY MASALA

Apple Gourd / Tinday Recipe

Sometimes it’s the daily routine vegetables that you want to make more tasteful and interesting. Tinday( indian) or Apple gourd is not on the desired list of vegetables for many. Similar to many, it’s not one of the liked vegetables in my house, till I found this recipe which made this much dodged veggie one of their favorites. Yes! It’s true.After,I started making tinday this way, it’s always a yes, when I ask the menu for the next day meal. In our house, it’s most liked with Kadi Pakoda, another yummy Indian curry made with yoghurt and gram flour with gram flour balls. You may find your best combo as per you taste preferences.
Presenting....
APPLE GOURD / TINDAY MASALA
a very flavorful recipe...

How to make these:

Serves:                   4

Cuisine:                  Indian

Prep time:              10 minutes

Cook time:             15-20 minutes

Difficulty:              Easy

Ingredients:

Apple Gourd /Tinday:    500 Gms – cut length wise

Onions small:                  2 cut lengthwise

Tomatoes small:              3 cut lengthwise

Green Chilies:                 2 slit (or adjust to taste)

Coriander Leaves:            1 cup chopped

Mustard Oil:                    3 tbsp. (heat before cooking till color changes and cool)

Spices & Condiments:

Salt:                                 to taste

Red chili powder:             3/4^th tsp. or to taste (I use degi mirch)

Garam Masala:                ½ tsp.

Methi Dana/

Fenugreek Seeds:             ½ tsp.

Cumin Seeds/Jeera:         ½ tsp.

Sauf/Fennel Seeds:          ½ tsp.

Coriander powder:          2 tsp.

Turmeric /Haldi:             ½ tsp.

Amchoor/Dry Mango

Powder:                           ½ tsp.

         

Instructions:

1.     Preparing the ingredients: Cut the apple gourd/ tinday, onions and tomatoes lengthwise. Slit the green chilies lengthwise. Please adjust the number according to your tastes. If you do not prefer very chili then you may reduce the number of green chilies used or deseed them if desired. In a small bowl, put salt, haldi, red chillie, coriander powder and keep aside. This is your Spice Mix.

2.     How to cook: In your kadai/wok, heat the mustard oil and keep heating till it changes a bit of color.It may just take a few seconds. Now, put it off flame and bring to warm.

3.     Once the oil is not very hot, switch on the flame again, and add the seeds: cumin seeds and fenugreek seeds. Let then splutter and immediately add the apple gourd/tinday. Let them cook on medium high flame till golden brown. Keep stirring frequently to avoid burning.

4.     Now, add the onions and stir for 5 minutes. Now, add the tomatoes and green chili and stir for a few seconds. Add the spice mix and mix well. Add Sauf/Fennel seeds. We did not put the fennel seeds in the beginning to avoid burning. Now reduce the flame to simmer and cover the vegetable for a lid and let this cook for 5 minutes.

5.     After 5 minutes, check and stir again. The vegetable will leave a bit of water as we added salt. Now we shall cook this covered on simmer, till the apple gourd is soft and cooked.

6.     This will take not more than 10 minutes. But keep checking in between and stir.

7.     Once the veggie is cooked, add Garam masala and Amchoor powder. Mix well and cover again for another 3-4 minutes. We just want the masala to be well incorporated. Also, the apple gourd must leave oil. This actually will show that the vegetable is cooked well.

8.     Add dhania/coriander leaves (3/4 cup) and save the rest for garnishing.

9.     Serve hot with chapatis/indian bread or rice.

RECIPE :FLAX SEEDS SAUCE/ ALSI KI CHUTNEY

Alsi  Ki  Chutney

Flax seeds Sauce

How about a very healthy treat today!

Alsi seeds or better known as Flax Seeds have great health benefits. Flaxseeds (also called linseeds) are a rich source of dietary fiber, vitamin B1, manganese, micronutrients, and the essential omega-3 fatty acid.

This seed otherwise hard to eat, can be eaten if hidden behind other flavors of various savory dishes or desserts.

STILL LOOKING FOR A REASON TO HAVE THESE...
Well this chutney, primarily made from Alsi/ Flax seeds doesn’t need any reason to be relished...this yummy tangy n chatpati chutney is not only a treat for your taste buds, but has unparalleled health benefits. Make this and have it with your lunch or dinner meal. This will truly enhance the flavors of your meal manifolds.
Make this tasty chutney and enjoy your meal.

Why is this sauce/ Chutney a very healthy condiment:

A non-toxic, high with dietary fiber, very essential especially for women, lowers the risk of diabetes, cancer and heart disease, lowers cholesterol, improves blood pressure, and also prevents hot flashes. This wonder seed does it all. But yes you must eat in moderate quantities. Excess consumption may too lead to adverse effects. But that I guess goes with all edible stuff. We must eat sensible portions.

An easy condiment in your meal: This chutney/sauce is a very easy preparation .I am a fan of the old mortar and pestle method. It does give a very nice flavor. The modern mixers are good, but they cannot really match the flavors which this old method achieves. But yes all of you, who don’t have a mortar n pestle at home, please make this in your mixer. It still has all health benefits intact. Just don’t over grind it.

How to make this Sauce/Chutney

Serves:                   2-3

Makes:                  1 cup

Prep time:             5 minutes

Cook Time:           10 minutes manual/

          5 minutes with mixer.

Cuisine:                 Nepalese

Difficulty Level:     Easy

You’ll need:

2 tbsp. Flax Seeds/ Alsi ke daane

3 Green Chilies (adjust to your taste)

2 Tomatoes small (de-skinned)

4-5 tbsp. Coriander Leaves

3 cloves garlic

½ inch ginger chopped/ paste on mortar.

Salt to taste

½ tsp oil (optional)

Instructions:

1.     Roasting the Flax seeds: dry roast the flax seeds in a pan on low flame. Keep a lid handy as while roasting as these seeds pop on heating. Just lightly roast for 5 minutes and stir in between to prevent burning.

2.     Preparing the ingredients: steam the tomatoes in the microwave/in a pan to de-skin the tomatoes.Normally,I do this alongside cooking my dry vegetables only and I put the tomatoes on top in the pan of the vegetables being cooked and put the lid on. This way I save time n energy of doing it separately in a pan. In 5 minutes the stem of cooking vegies makes the tomatoes leave skin and I take them out and remove the skin. Simple isn’t it. De-skin the garlic and ginger and chop the coriander leaves.

3.     On the mortar n pestle: Now, take the seeds and crush them to power on the mortar and keep aside. Add ginger garlic and green chilies and tomatoes gradually and crush them to paste. Now, add coriander leaves and crush together with the paste. Keep going till you have a fine paste. Now add the crushed seeds powder and mix till well incorporated. Transfer into a bowl and add salt to taste. Put oil if desired otherwise its optional.

4.     In a Mixer: Crush the flax seeds in a dry mixer jar on pulse. Keep aside in a bowl. Now, add ginger, garlic, green chilies, coriander leaves and grind together till it’s like a paste. Now, add the powdered seeds and mix on pulse till well blended. Add salt and pulse again to mix. Transfer in a serving bowl.

Note: you make decrease the number of green chilies as per your taste preferences. Also a little more coriander leaves could be also added for a better color.