Wednesday, 20 January 2021

Buttermilk with herbs

I enjoy buttermilk when we add curry leaves, green chilies,ginger,salt 

Today I made a delicious buttermilk, with home grown karpooravalli/omavalli, curry leaves, mint leaves.

A mid-morning snack.


Buttermilk (Sambharam)

7-8 karpooravalli/omavalli leaves
2 strings curry leaves
A small bunch of mint leaves
2 non spicy green chillies
One small piece of grated ginger
1/2 lemon juice
500 grams yogurt/curd
1/2'teaspoon jeera powder

Method

* Wash and cut the herbs.


*Peel and crush the ginger

*Slit the green chilies

*In mixer add 250 grams of curd, add herbs,ginger and other spices. Run the mixer on pulse mode for a few seconds, add the  balance curd, water, lemon juice, salt, jeera powder, blend it.


* Serve the buttermilk in tall glass. 

* It's an essential part of our daily diet. You will like it and the best part you can serve it as a welcome drink to your guests.

*Please try like and comment.


Here are the benefits of buttermilk.

https://www.healthline.com/nutrition/buttermilk



Baigun Bhaja with Amla, green chilies chutney

It's very rare for us to get this greenish,purplish variety of brinjal/ aubergine.



Today while buying vegetables the subjiwala told me that he got them from Calcutta and you will like this one. The speciality of this particular variety is it has less seeds.


I grabbed the two which were left and as soon as reached home I had the urge to try my favourite baigun bhaja. The biggest challenge is this dish require a lot of oil, and here I am aiming to have low calorie diet!


Nevertheless,I washed and cut the baigun into circles.

Here is the recipe


Baigun bhaja

Ingredients

1 large baingan,/brinjal/aubergine
1/2 teaspoon of red chilli powder
1/4 teaspoon of heeng powder
1/4 teaspoon salt
2 tablespoon of olive oil/peanut oil/mustard oil
1/4 lemon squzzed

Method

*Wash, cut the brinjal into large thick circles. Keep aside.

* Pour oil in a large pan. Carefully place cut pieces of baigun/aubergine.

* Cook in medium flame, flip and cook both sides until mild brownish.

*Sprinkle red chilli powder, salt and heeng powder on top of the cooked baigun, flip and repeat. 


* Once both sides turn into golden brown remove from pan and squeeze kemon extract. 


*Serve with amla/gooseberry and green chilies chutney. They add the special touch to the dish. I seved it as a snack, you can serve it with rice. It's very delicious!


****

Amla and green chilies chutney

Ingredients

3-4 good fresh Amlas/gooseberries
5-6 green chilies ( I used non spicy green chilies)
Salt as required
1/2 lemon juice


Method

* Wash and cut all the gooseberries. Put them in the small mixer jar.

*Remove the stem from green chillies and place them in the small mixer jar. Add a little salt and lemon juice.

*In pulse mode make a coarse chutney. It has a beautiful jade colour. The green chilies I used were non spicy.

*Serve with baigun bhaja. You will experience different flavours burst in your mouth when you eat these two delicious combination of food. 


Variation in the masala

Baigun bhaja 2

I have added a few more spices and ingredients to the brinjal slices and marinated for 10 minutes before placing them on the griddle.

Ingredients

Two large brinjal, I used the green one. - thick slices


Turmeric -1/2 teaspoon
Salt - 1 teaspoon
Besan - 2 tablespoons
Rice flour - 1 tablespoon
Kalonji -1/2 teaspoon
Ajwain - 1/2 teaspoon
Dhaniya powder -1 teaspoon
Jeera powder -1 teaspoon
Amchur -1 teaspoon
Gingly oil -2 tablespoons

Method

In a large bowl add all the ingredients and mix well, coat all the brinjal slices with the other ingredients and spices, adding oil will help the ingredients to get stuck with the brinjal like a thin coat of masalas.

Leave it to marinate for 10 minutes.


In a large pan pour oil of your choice I used peanut oil, you can use mustard oil if you like it's flavour.

Once oil is just warm place the brinjal slices one by one, spread in the entire pan. 


Allow it to cook, once done, flip to the other side. Shallow fry till golden brown.

Repeat the procedure until all the brinjal slices are roasted.

Serve with chutney of your choice.















Tuesday, 19 January 2021

Growing pumpkin from the seeds(Tutorial)




Pumpkin growing tutorial

Step 1

Select good quality seeds from the pumpkin you cut at home. I generally pick medium-sized pumpkins or get 1 kg large-sized pieces with seeds, I insist on good matured seeds.


Step 2 

Dry the seeds before planting. This step is crucial. 

Step 3 

Patience, pumpkin seeds take time to germinate, maybe weeks. Take good care of the tiny sapling which emerge, the chances of a  plant from 10 seeds is one will germinate and become a good plant! 

Step 4

Look for a large container to repot the sampling. I have a large rectangular pot in which the pumpkin grow. As the plant started growing, I have kept it near the corner of my garden where the vines are growing on top of the parapet.

It requires direct sunlight and best suited to grow where the plant can get good amount of sunlight. I water them once in a day.


If you are growing the plant directly on soil, make sure the plant has enough space to spread. 

Step 5

The full-grown plant will take about 2 to 3 months to produce flowers. Sometimes the initial flowers may not bear fruit as pollination may not happen. Thus flowers may fall. 


How to identify the male and female flowers? As a new Gardner you will be surprised that pumpkin has the ability to produce both male and female flowers in the same plant. The male flower is small in size, while female has a miniature version of the fruit.

You may have to sometimes do hand pollination. Also with pumpkin/cucumbers/ ridge gourd you may experience that there are lots of male flowers and no female or vice versa. You can store the stamens and use that to hand pollinate the female flowers.

In cucúrbita family most of the time male flowers are first produced because they have rich pollen and it attracts bees. After you see the first male flower you will see the female flower typically in 10 to 12 days. 

Excess male flowers and less female flowers or vice versa is environmental effect. When plant is too dense there is competition from with in for water and nutrition. That triggers stress and because of that you see way too less female flowers and more of male flowers. Other reasons are, too harsh sun or too less sun, inconsistent watering, not enough nutrition also aids to inconsistent flowering. 

If the temperature are too high that is 30 degrees C and above it promotes the growth of only male flowers. If the temperature is lower like 18 degrees C and below you will see only female flowers. So places with harsh winter and harsh summer it’s very important to plan when to plant.

I faced it initially and then the birds, butterflies did their share of pollination.


Step 6

The full-grown plant needs good quantity manure; I add homemade compost and neem pellets. You can start adding mamure on every 15 days, as the young plant needs maximum manure during the first 2 to 3 months.

Step 7

The small dark greenish pumpkin takes about two weeks to become medium-sized pumpkins.


Step 8

I cover them with white nets which protects them from birds, plus they are heavy and need support.



Step 9

Regularly water the plants, or the flowers may fall, small pumpkins start ripening and fall. To avoid it I have left a bottle filled with water near the roots and layered the pot with cocopeat, holding the moisture.


Step 10

A plant may yield about 10 to 15  pumpkins on a container, the number increases on the soil depends on the care, sunlight and rains it receives.



This pumpkin has a peach colour skin, while the one I grow at my garden is dark green. Both taste good.






This tutorial is written by all three of us, Shabana Surguro, Ashwini Lobo and I. 

I wish to thank them both for the invaluable inputs and suggestions.








Cabbage molagootal( gravy with coconut and moong dal)

Our palakkad cuisine is full of surprises. It's amazing how those days our grannies have utilised every single vegetable that was homegrown or bought from the vegetable cart.

Here is a mouth watering recipe which I have learnt from my mother. 


Cabbage molagootal

Ingredients

1/2 cabbage, finely chopped
1/2 cup moong dal

For the coconut paste

3 tablespoon of grated coconut
1 red dry chili (I used badagai,non spicy chili)
1/2 teaspoon jeera/cumin seeds


For the tadka

2 tablespoon coconut oil
1/2 teaspoon mustard seeds
1/2 teaspoon broken urad dal
A few freshly plucked curry leaves

Method

* In a stoneware (kalchatti) pour water and washed moong dal, cook until it's bit tender, add one cup water and add the chopped cabbage. Mix in, At this stage we can add turmeric and salt.


*Let the cabbage and dal cook until soft.

* In small mixer jar add coconut, jeera and red chilli, make a paste out of the coconut. It's time to add the coconut paste into the cabbage, add little water if required. Mix in, let the coconut also cook for about 2 minutes. The molagootal will be bubbling at this stage. You can turn off the stove.


*In a small iron kadai or tadka pan pour oil, add mustard and urad dal. Let mustard splutter. Off stove add curry leaves.


*Pour the tadka on top of the prepared molagootal. It's done, you can serve it with rice or rotis.


*Tastes yum!, Please try and don't forget to leave a comment.









Monday, 18 January 2021

Mixed vegetables rice/pulao

Many times we end up eating unwanted calories through every single meal that we consume.

Eating a low carb diet is highly beneficial if you are aiming at getting rid of a few extra pounds. 


Here is a simple recipe that I tried today.



Mixed vegetables rice 

Ingredients

1 small cup basmati rice
1 onion
1tomato
2 carrots
1/2 cup shelled peas
1 potato
A few cauliflower florets
5-6 garlic pods
A few curry leaves
2 crushed cloves
1/2 teaspoon turmeric
1/2 teaspoon jeera powder
1/4 teaspoon coriander powder
Salt as required
2 tablespoon Olive oil/ghee/peanut oil

Method

*Wash and soak rice, keep aside.


*Wash, peel and chop potato,carrots, onion into small cubes.


* Wash and cut the cauliflower florets.

* Peel garlic and slice.

*Slit the green chilies and tomato.

* Peel the green peas and keep aside.

* In a pan pour oil, add jeera and fennel seeds, crushed cloves,  let it splutter, Add chopped onion and garlic.once it has become golden brown, add all other chopped vegetables, green chilies, peas and tomato. Give a quick toss.

*Add salt and basmati rice. Mix in.


*We will now add turmeric powder, coriander powder,jeera powder and mix in. Add curry leaves.

*In a pressure cooker, boil three small cups of water, once done add the mixed vegetables and rice, add salt, cook for just one whistle.



*Serve with yogurt, pickle or raitha of your choice.

It's taste good and filling. 

Notes

The most important change that you will notice here is the ratio of rice to vegetables. Generally we add more rice and less vegetables thus adding too many carbs.

I follow the same formula when I make noodles/pasta or anything where I have to cut down carbs.



https://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/low-carb-diet/art-20045831