Gatte Ki Subzi

I first had this at my friend, Alka's home and just fell in love with the dish. Everytime she packed some for home my family enjoyed it too!  Finally, I decided I had to make it on my own and got the recipe from her. 

I love the fine taste of yoghurt blended with subtle spices that makes this a dish that is tasty- even on its own.

I did some reading up on why this was called a Subzi and the story is interesting. This is a dish from Rajasthan which is a state that is largely desert land. Vegetables are scarce. Hence, the people create "vegetable like" textures using besan or chick pea flour. Hence, the name "Gatte ki Subzi".

Thanks Alka for introducing this refreshing dish into our lives!

Ingredients:

For The Gatte:
Besan or Chick Peas Flour : 2 cups
Red Chilli Powder : 1/2 tsp
Garam Masala Powder : 1/2 Tsp
Turmeric Powder : 1/2 Tsp
Eno Fruit Salt : 1/2 tsp
Ghee : 2tsp
Ginger: 1/2 "
Garlic : 2 cloves
Green Chillies : 1 - 2
Salt to taste
Yoghurt : 4 tbs
Water : 1 cup

For The Gravy:
Yoghurt / curd : 1 cup
Red Chilli Powder : 1/2 tsp
Turmeric Powder : 1/4 tsp
Garam Masala : 1/2 Tsp
Coriander Powder : 1 tsp

Ginger: 1/2 " 

Garlic : 2 cloves

Green Chillies : 1 - 2

Salt to taste

To Saute:

Ghee : 1tsp

Cumin Seeds : 1 tsp

Tomatoes : 2 medium sized - chopped

Method : 

For gatte:

1. In a mixing bowl, add Chickpea Flour, Salt, Red Chili Powder, Garam Masala, and Turmeric Powder. Mix well. Add eno fruit salt for a softer texture

2. Add Ghee and mix thoroughly.
3. Mash the ginger, garlic and chillies with a peste and mortar. Add Ginger, Garlic, Green Chilies and Yogurt. Knead to form a stiff dough (dough will be sticky and will stick to hands).

4. In a deep pot, bring 4 cups of water to a boil.

5. Lightly coat fingertips and hands with oil. Divide dough into approx 4 portions and roll each portion between hands to form a thin cylinder shape (log).

6. Drop the cylinders into the boiling water and boil for approx 5 minutes. Be sure to gently stir after the first minute. Cylinders will float up when they are cooked – continue boiling for 1 minute more.

7. Remove from water and allow cylinders to cool before cutting them into 1/2 inch pieces (gatte). DO NOT discard the boiling water as it will be used in a later step.

For The Yoghurt Gravy:

8. In the meantime, mix 1 cup Yogurt with Red Chili Powder, Turmeric Powder, Garam Masala, Coriander Powder, Green Chilies, Garlic, Ginger and Salt.

Bringing It Together:

9. In a non-stick pan, heat 2 Tbsp Ghee.

10. Add Cumin Seeds and allow them to sizzle.

11. Add Tomatoes and cook for 1 minute.

12. Add Gatte and cook for 2 minutes.

13. Switch off stove and add the Yogurt mixture slowly while stirring continuously.

14. Turn stove back on medium-high heat and add 2 cups of the reserved boiling water. Bring to a boil.

15. Cover and cook on medium heat for approx 10 minutes.

16. Garnish with Cilantro (coriander leaves) and serve with rice or chapatti.

Nutrition : 

Besan is rich in proteins and a whole range of minerals like calcium, potassium, zinc, iron etc. It contains a starch called amylose which make a person feel full longer. Besan is also a low glycemic index food and gluten free.
Yoghurt has a extremely high vitamin and mineral content including riboflavin, B-12 and zinc. It contains bacteria that is essential for the gut. Yoghurt also is cooling in nature and aids digestion.

Dietary Considerations Of The Basic Recipe:

Sugar Free
Gluten Free
Nut Free ( Chick Peas is present)
Lactose Present in the form of yoghurt/curd

Barley Salad

I would never have thought of barley as a grain that can become a part of a meal until I ate at Otto Lenghi's restaurant in London. That meal was one of the best I have had as the dishes were unusual, tasty and at the same time healthy and fresh! I subsequently was gifted Otto Lenghi's book "Plenty" and since then he has joined the list of  people who have made a deep impression on me. Through "Plenty", I learnt that tasty can indeed be healthy!
Living in a hot country like Singapore, this barley salad is the perfect meal or meal accompaniment as it is both cooling and refreshing.
This is my version of the salad, inspired by the original version. Do, give it a try and I can assure you, that it will become a weekly affair in your home.

Ingredients :
Pearl Barley seeds : 6 tbs
Celery : 3 sticks
Dill Leaves : 2 tbs
Oranges : 1 peeled, deseeded.
Pomegranate : 1 peeled
pumpkin seeds : 2 tbs roasted
Olive oil : 2 tbs ( vary based on personal preference)
Garlic: 2 cloves - peeled and chopped
salt : 1/2 tsp
pepper : to taste

Method :

1. Cooking the Barley:

 Method a:  Open Cooking : Wash the barley seeds well and then place it in a vessel with 2 litres of water. Let the barley cook in this vessel. It will take about 30 - 45 minutes for the barley to cook. It must be crunchy but not raw.
When cooked, take it off the fire. Pour out the water into another vessel and make Barley Water with this.

Method 2: Pressure Cooking : Wash the barley seeds well and then place it in a vessel with 1 litres of water. Place the vessel in a pressure cooker and let it cook for 4 -5 whistles. Wait till the steam is released and then open the cooker. Pour out the water into another vessel and make Barley Water with this.  Make sure the barley seeds are  crunchy but not raw.

2. Mix the olive oil, garlic, salt, pepper and dill leaves in a cup. 

3. While the Barley is still warm, add this mixture and stir through the barley. 

4. Allow the barley to cool to room temperature.

5. Now add the celery, oranges and  pomegranate.

6. Adjust for salt remembering that Celery has a lot of salt in it.

7. Sprinkle roasted Pumpkin seeds on top.

8. Serve Chilled or at room temperature.

Optional Additions:

1. You can play around with what vegetables and fruits you add to this dish. Apples and cherry tomatoes go well. However, I love this as it is!

Nutrition Details :

Barley provides fibre that is required in our daily foods. It also contains a large number of nutrients, minerals and vitamins. Barley helps promote digestion.

It has a very low glycemic index among all grains. It is good at regulating insulin levels, even better than oats.

Dietary Considerations:

Nut Free ( Leave out the pumpkin seeds topping)

Lactose free

Oats Omlete

Ever wanted a one dish, filling meal in a jiffy? Well, that's exactly what the Oats Omlete is. I first had this at the Marche restaurant in Singapore. I found this extremely interesting, tasty and surprising very filling. Months later, inspired by this, I made  my version of it for my family. They loved it and since then, this is one of  those "quick meals" on the days when I just don't feel like cooking.

                                          

Ingredients:

Oats: 2 tbs quick cooking 

2 eggs : beaten till fluffy

Coriander leaves: washed and chopped 

Vegetables: 

    Asparagus (2 or 3)

    Baby corn - 1

    Cherry tomatoes : 2
    Onions: 1/2 chopped
( Other vegetables like capsicum, red and yellow peppers, dill, spinach etc can be used)

Salt : 1 tsp

Pepper: to taste

Butter / oil : 1 tsp

Method:

1. Soak the oats in 2 or 3 tbs of water. Let it soak while you prepare the rest of the ingredients. 

2. Beat the eggs.

                              

3. Chop the vegetables. Sauté Asparagus and baby corn in a little butter so that these vegetables are partially cooked.

4.Chop onions and coriander. Chop tomatoes.

5. Add all the vegetables, onions, coriander, tomatoes, soaked oats, salt and pepper to the beaten eggs.

6. Heat the pan with some butter or oil.

7. When hot, pour half the egg mixture. Let it cook on medium heat for a minute or more till the underside is golden. Slowly flip it over. Cook this side for another minute or so.

Repeat with the remaining egg mixture. 

                               

8. Eat it hot with any homemade sauce or market sauce(if you must)

Optional:

Step 4: you can add capsicum, carrots, peas, dill leaves, green chillies, mushrooms or any other vegetable available at home. You can also add cheese if you like. 
I made this with chopped spinach and it felt so fulfilling.

Hints:

Split the mixture into manageable portions that you can easily flip over.

Nutrition:
Eggs are a good source of protein, Vitamin D, Choline ( required for preserving memory). Oats has high fibre content and helps lower cholesterol. The vegetables provide a myriad amount of vitamins and minerals. 

Dietary Considerations of the Basic Recipe
Lactose free
Nut free
Gluten Free (Oats present)

Plum Sauce ( Salsa or Dip)

This plum sauce is such a simple and amazing dish, especially for those who love sweet, sour and spicy flavours rolled into one. This sauce goes with most snacks like cutlets, fries and samosas.

This sauce requires almost no effort and takes about 10 minutes to make.

The sauce can be made chunky like a salsa or can be puréed in a mixer to make it a fine sauce or dip. I like texture in my dishes and hence left some chunky pieces in it.

Ingredients:

3 plums

1/2 medium onion ( finely chopped)

1/2" ginger (grated)

1 clove garlic (chopped)

1 tsp oil ( I used olive oil)

1tsp brown sugar / White Sugar (optional)

1/4 tsp chilli powder

Salt to taste

2 cups water

Method:

Step 1: Chop, grate and get all the ingredients together

Step 2: In a saucepan add 1 tsp oil.

Step 3: Now add the garlic, followed by the onions and saute till golden brown. 

Step 4: Now add the chopped plum. Stir and then add the ginger and chilli powder. Sauté for 2 minutes.

Step 5: Add the sugar

Step 6: Add 2 cups of water. Cover the saucepan and cook. Every few minutes stir the contents. Add a little salt. Top up salt at the end as the quantity will reduce.

Step 7: Mash the plum pieces, so that the contents mix and form a nice paste. 

Step 8: Add water and continue cooking if the plum is not completely cooked.

Step 9: When the plums are cooked and mashed, remove the lid. Cook till the water has evaporated and you have a thick  sauce consistency. 

Step 10: Remove from fire. Adjust the spices based on your individual taste.

Step 11:  Serve as a dip, or as a sandwich spread or as a chutney with cutlets.

Step 12: Cool and store in the refrigerator.

Optional Additions:

1. Add a lot more ginger if you like a strong flavor

2. For a pungent favour you can add a tsp of soya sauce when cooking.

Nutrition: 

 Plums are fruits that are have a high Vitamin C and Vitamin A content. They  also have a low glycemic index. Their carbohydrate content is low making it a low calorie fruit that goes well with diets.

Dietary Consideration Of The Basic Recipe:
Lactose Free
Nut Free
Sugar Free ( sugar is optional)
Gluten Free

Couscous with Mixed Vegetables

Couscous with mixed veggies is my quick meal especially for the lunch box. This recipe requires very little effort in preparation, but is so full of nutrition and is a complete meal.

Ingredients:

For The Cousous:

Couscous : 1 cup
Water : 2 cups

Mint leaves : 10 chopped

parsley/Coriander leaves : 2 sticks chopped
Cranberries / Raisins / Almonds : Optional as desired
Butter / Olive Oil: 1/2 Tsp

For the Vegetables:

Pumpkin/squash : 1 cup chopped

Carrots,Asparagus, French beans, baby corn,zucchini , cauliflower, broccoli : 1/2 cup

Spring onion : 2 chopped

Chick peas: canned or soaked overnight and cooked in the pressure cooker - 1/2 cup

Turmeric powder : 1 tsp

Red Chilli Powder : 1/2 tsp

Salt: 1/2 tsp

Butter : 1tsp

Method:

To Make The Couscous. 

1. Use Instant Couscous.  For 1 cup couscous boil 2 cups water.
2. To the water add a pinch of salt
3. When the water boils, switch off and add the couscous. Cover the pan with a lid.
4. After 5 minutes, the couscous should be ready. Stir in 1 tsp butter/ Olive oil.
5. Add the garnishings including parsley, mint, cranberries, raisins, almonds

To Make the Mixed Vegetable

1. Chop the vegetables.
2. In a pan add the oil/butter.
3. Saute the onions till pink.
4. Now add all the vegetables, turmeric powder, chilli powder, salt and 1 cup of water.

5. Let the vegetables cook. Cover lightly. Add more water if required
6. When vegetables are half cooked, add the cooked chick peas.
7. Ensure that the vegetables have a little liquid as the couscous is very dry.

   

To Serve:

Serve the Couscous with the hot vegetables on the side

Optional Additions:

1. You can use any vegetables that is available like asparagus, baby corn, peas etc. but the pumpkin is a must.

2. Garnishing the couscous is optional but the sweetness of cranberries or raisins lends its own flavour to the dish

Nutrition:

This recipe is rich in vitamins that arise from the abundance of vegetables cooked with very little oil. Chick peas adds the proteins needed to make this a completely balanced meal.

Dietary Considerations Of The Basic Recipe:
Lactose free
Nut free ( leave out the Almonds as Garnish in the Couscous)

Kitchen Tips and Tricks

In this section, I am providing links to some really interesting Kitchen Tips and Tricks found in the Internet.

Easy Chopping:

Chopping is perhaps the task that takes the longest time in cooking ( Ofcourse there's cleaning too!). These are some simple techniques that will go a long way in reducing the mess and effort required in chopping those veggies and fruits. All these are videos so you can see this in action!

How to cut a bunch of grapes in half - This one is really amazing. I have spent so many hours chopping grapes and  cherry tomatoes for salads and desserts. Well, its a breeze now.

Chopping an Avocado - neatly without getting messy

Peeling Garlic in a jiffy

Fun and easy way to separate egg yolks

Peeling a pomegranate : without the mess and juices flowing all over

Checking For Freshness:

These days when we buy from supermarkets and food stays in our fridge for a while before getting used - it is important to check the freshness of some critical items. This section gives some tips on this.

Checking For The Freshness of eggs:  

Place the eggs in about 10 - 15 cms of water. 

Fresh Eggs : Sinks and stays at the bottom

Stale Eggs : Floats to the top and should be discarded

Reuse:

This section discusses tips on how certain things we throw can be reused in the Kitchen.

Nourishing Water For Plants : When you boil Pasta, potatoes or other vegetables and then drain the water. Don't discard this. Let it cool and use it to water your plants. This water has a number of nutrients that is missing in normal water and is good for the plants.

Ragi Chocolate Muffin ( Finger Millet)

As many of you know, I just love Ragi. It is highly nutritious and low calorie. I love the simple ragi congee for breakfast. Its most satisfying and guilt free food that I enjoy.

In my quest to make satisfying, filling but healthy snack that will not perish or spoil easily, I decided to try out Ragi Muffins. Expecting nothing much, I was in for a big surprise. It actually looked like a muffin and tasted good too. Ofcourse as a friend said it did taste "healthy". Well, one can always eat it with cream, sweetened youghurt or even add a dollop of jam on it.

My version as usual is healthy, but there are tips at the end to making it rich and less "healthy"

                                   

Ingredients:

(makes 12 medium sized muffins)

Dry Ingredients:

3 cups ragi powder

1 tsp baking powder
1/2 tsp baking soda

pinch of salt
Sugar 1/2 cup
4 tbs coco powder
Chocolate Chips to taste

Wet Ingredients :

2 eggs ( beaten lightly)

1 cup milk/soya milk/almond milk ( add later)

1/2 cup butter or oil

Method:

1) Mix all the dry ingredients

2) Beat up the eggs lightly. Mix the beaten eggs and butter/oil. Add half the milk to this.

3) Now mix the wet and dry ingredients together. Now adjust the remaining  milk to give  a slightly moist dough. Use whatever milk you are comfortable with. I use Soya Milk.

                                         

4) You can now add chocolate chips, nuts, raisins etc and mix.

                                  

5) Oil a muffin tray with 12 cups or insert paper muffin cups into each of these holders. Equally divide the dough into these 12 holders for medium sized muffins

                                         

                                      

6) Pre heat oven to 350°F  or 220°C

7) Bake at this temperature for 13 - 15 minutes till golden brown. Place the muffin tray at the middle of the oven.

8) Insert a stick into the muffin and ensure that it comes out clean. 

9) Remove the muffins and cool on a cooling rack.

10) Best when served fresh. Store in an airtight container for 2 - 3 days. Will stay longer in the fridge.

Optional Additions:

a. Can use 1 mashed banana in the above recipe.

b. For a richer muffin, increase the butter to 1 cup.

c. Since the baking duration is small, adjust the temperature based on your oven. Keep a watch over the muffins the first time.

Nutrition:

High in Calcium and iron.

Dietary Considerations of the Basic Recipe:

Gluten Free

Nut Free ( if you don't add nuts)

Lactose Free (replace milk with alternatives)

Low oil Usage

Oat Muffin ( with egg and no flour)

I was looking for a filling but non-perishable snack that can last a few days. Ofcourse, at the same time healthy too. Avoiding white flour meant looking at oats and Ragi as other options. Well, so I tried Oats muffin with walnuts and raisins. Its really yum. I have also tried the Ragi muffins and was surprised at how it turned out. Well,  right now this recipe is all about using the healthy oats as a muffin.

                      

Ingredients:

(makes 12 medium sized muffins)

Dry Ingredients:

2 1/2 cups rolled oats or quick cooking oats

2 tsp baking powder

1/2 cup nuts, raisins ( I used walnuts and raisins)

pinch of salt

Wet Ingredients :

2 eggs ( beaten lightly)

2/3 cup honey ( natural sweetness)

2/3 cup milk/soya milk/almond milk

2 tsp butter or oil

Method:

1) Rolled oats gives a dry texture to the muffin. Quick cook oats gives a little moisture to the muffin. I prefer the a mix of rolled and quick cook oats. Take 2 1/2 cups of the oats in a broad bowl.

2) To this add all the dry ingredients and mix well.

3) Beat up the eggs lightly. To this add all the other wet ingredients. Adjust honey to the sweetness you require.

4) Now mix the wet and dry ingredients together. Adjust the milk to give  a slightly moist dough. Use whatever milk you are comfortable with.

                                       

5) Oil a muffin tray with 12 holders or insert muffin cups into each of these holders. Equally divide the dough into these 12 holders for medium sized muffins

                                       

6) Pre heat oven to 425°F  or 220°C

7) Bake at this temperature for 13 - 15 minutes till golden brown. Place the muffin tray at the middle of the oven.

8) Insert a stick into the muffin and ensure that it comes out clean. 

9) Remove the muffins and cool on a cooling rack.

10) Best when served fresh. Store in an airtight container for 2 - 3 days. Will stay longer in the fridge.

Optional Additions:

a. Can use 1 mashed banana in the above recipe but reduce the honey and milk.

b. Since the baking duration is small, adjust the temperature based on your oven. Keep a watch over the muffins the first time.

Nutrition Content:
Oats is a naturally occuring cereal rich in fibre. It is low in Saturated fats and ver low in Cholesterol. It is a good source of Thiamine, Manganese, Magnesium and Phosphorous.

Dietary Considerations:

Lactose Free

Low oil Usage

Vadu Mangai Pickle ( tender mango) - Sachu Patti Style

Pickles and traditional foods are the forte of the older generation. My mother-in-law makes the most amazing sweets without batting an eyelid and she churns them out with whatever is ready in the kitchen. Her sweet recipes will follow in later posts. I made Vadu Mangai Urugai ( slurrpp) for the first time with detailed instructions from her. The result .... you guessed it...curd rice and this pickle.

So, here is Sachu Patti's Maavudu recipe.

Ingredients:

1 cup small tender mangoes ( make sure they are raw, hard and small)

1/8th cup freshly ground black mustard powder

1/8th cup fresh chilli powder ( I used Thikka Lal)

1/8th cup salt ( rock salt is ideal but table salt will also work)

1/2 tsp turmeric powder

Method:

1)Wash the mangoes really well. Dry the mangoes with a cloth. There should be no moisture on the mango. Chop off the stem.

2) Take a stainless steel vessel or ceramic bowl and place the mangoes in it. Do not use plastic or iron as the mangoes and spices will react with the material. Preferably use a broad, flat bottom vessel so that the mangoes can absorb the spices and juices easily.

3) Now add the most of the salt, 3/4th mustard and 3/4 chilli powder. You can add the remaining based on individual spice requirements. Remember, the mangoes are sour and hence the spices will get toned down once the pickle has settled down after 2 weeks.

4) Mix the spices thoroughly. Throughout the process ensure that there is no water. Now close the vessel with a lid and set aside.

5) Open and stir the mangoes 3 to 4 times a day. 

6) After 2 days, the mangoes will start giving out some juices. Now transfer the pickle to a bottle or ceramic jar that is clean and dry.

7) Let the mangoes settle in the bottle. Continue shaking the bottle 3 - 4 times a day for atleast a week. 

8) After a week, the mangoes will shrivel and the juices secreted will fill the bottle as shown.

9) Now enjoy the mangoes with curd rice. Just the water, is also tasty with curd rice.

Nutrition:

Extremely high in sodium

Dietary Considerations of the Basic Recipe:

Gluten Free

Nut Free