Happy Diwali / Deepavali

HaldiKokam  wishes all of you a Very Happy Diwali!

The image above is part of a rangoli made of rice. The rice has been coloured with food colouring to ensure that it is edible. The complete Rangoli is shown below.

This method of using rice is in keeping with the origins of Kolams. Kolams were drawn every morning with rice flour and provided food for insects, birds and other creatures. This was a means to invite all creatures into our lives - a coexistence of man with nature.

Today's chalk powder and colour powder used for rangolis are toxic and avoidable. A little effort ensures that what decorates our home can be reused as food for other creatures.

Asoka Halwa

Its Diwali - a time for all those unhealthy but delicious indulgence.  This year, I wanted to try something healthy and tasty. The one sweet that has caught my fancy in recent times is the Asoka Halwa. I first ate it at the Sri Lukshmi Naarasimhan Restaurant in Singapore. It was absolutely delicious with the fresh aroma of cardamom and saffron. Unlike other Halwa's it was not floating in ghee. I was thrilled when I realised that it was made of moong dal and was another Gluten free delight.
I decided to try it this year and it turned out really well. Made of moong dal or split mung bean, it is as healthy as a sweet can get.

Ingredients:

Split Mung Dal or Moong dal : 1 cup

Sugar : 1/2 cup  ( can increase based on taste)

Ghee / Clarified Butter : 80 gms

Cardamom : 1/4 tsp powdered

Saffron : 4 - 5 strands soaked in 2 tbs milk or water

Wheat Flour : 1 tbs

Food Coloring Red and Orange :2 drops each

Cashew nuts  6 - 8 chopped coarsely ( optional)

Method:

Step 1: Wash the moong dal and drain all the water. Now place it in a vessel with 1.5 cups of water. Pressure cook on low for 5 whistles. This is to ensure that the dal is completedly cooked and can be mashed.

Step 2: Once the pressure is release, open the lid. Mash the dal till it is smooth.

Step 3: Simultaneously, take 2 tsp of ghee in another pan. First roast the cashew nuts till gloden brown. Remove the cashew nuts and keep aside

Step 4: In the remaining ghee, roast the wheat flour in this ghee till a sweet aroma arises. Take care not to burn the flour.  Remove from flame and let it cool down.

Step 5: To the moong paste, add the sugar. Mix throughly. Move to a pan / kadai. Place the pan on a low flame. Stir constantly.  Add the ghee 2 tbs at a time and mix well.

Step 6: When the liquid starts bubbling, add the roasted wheat flour ensuring that there are no lumps.

Step 7: When the liquid thickens and almost reaches a semi solid consistency, add the saffron, cardamom and  two drops of red and two drops of orange food colouring.

Step 8: When you can see ghee ooze out of the halwa or the halwa seems to  leave the sides of the pan easily - it is done. Remove from the fire.

Step 9: Add the fried cashew nuts. Stir.

Step 10: Pour it to a serving dish. Serve hot.

Optional :

1. The quantity of ghee can be reduced / increased as per taste. This halwa tastes good even with a very minimum amount of ghee like 3 tbs for the above quantity.
2. Color is totally optional. I don't use colors in food but for this post, I added the color. Usually Asoka Halwa is this reddish orange color.

Nutrition Details:

Moong Dal is an easily digestible, easy cooking, low calorie lentil. It is a low fat source of good protein. It also has a high fibre content. It is rich in a number of vitamins including Vitamin B Complex, Potassium and folates.

Dietary Considerations:
Lactose free: ( soak saffron in water rather than milk)
Nut Free : Leave out the cashew nuts or add any nut that agree with you.
Gluten Free : Omit the wheat flour. Replace with rice flour.

Broken wheat and jaggery pudding ( dhalia Pongal)

This has to be one of the best sweet dishes that i have tasted - purely from a calorie and nutrition point of view. As usual, it is really easy to cook while also a good source of iron. I make it as prasad to distribute in large scale or as just a simple dessert. At temples, people have always come back for more ( and I really feel happy). Do give it a try. It doesn't look too good tastes real good!..

Ingredients:

Dhalia / Broken Wheat berries : 1 cup

Jaggery : 1/4 cup

Ghee /Clarified Butter : 4 tbs

Cardomom : 4 - 6 pods

Cashewnuts : 8 - 10 (optional)

Water - 4 tbs

           

Method:

Step 1. Take a thick bottom kadai/pan/wok. Place the dhalia in this. Heat on low flame. Keep stirring the broken wheat to ensure that it does not get burnt. Keep roasting till a lovely nutty aroma arises. Should take about 5 - 6 minutes. Remove from heat. Cool slightly.

Step 2. Wash the roasted dhalia in running water till the chaff is all removed.

Step 3. Now pour this in a vessel along with 2.5 cups of water. Place the vessel inside a pressure cooker that has the right amount of water. Cover the vessel with a lid. Pressure cook the dhalia for 3 whistles. Switch off the gas and wait for the pressure to completely get released.

                                   

Step 4. In a pan, place the grated jaggery. Heat on low flame. If the jaggery is clean ( as it is in Singapore) go to step 6 else continue with step 5.

Step 5. Pour 8 tbs of water over the jaggery. As the water starts to boil, add a tsp of milk. Any dirt that is there in the jaggery will now appear as a scum on top of the jaggery. Remove this scum and throw it away. Repeat till all the dirt is removed ( visible dirt).

Step 6. To the jaggery add the roasted, cooked dhalia. Stir well for about 5 minutes. 

Step 7. Add the powdered cardamom. ( Remove the seeds from the pods and powder the seeds)

                  

Step 8. When the mixture turns a golden brown, add the ghee to this. Stir well. You should get a lovely aroma of the dish at this juncture.

Step 9. Now add the cashew nuts.

Step 10. Serve hot.

Tips: 
1. When powdering cardamom seeds, add some sugar crystals. It gives some bulk to the seeds and makes it easy to powder using a pestle and mortar

Optional:
1. You can increase the jaggery and ghee according to taste. However, this dish tastes wonderful even with the little added ghee.
2. You can add almonds, raisins and other nuts to make this interesting

Nutrition Details:

Dhalia : Is a good source of iron, protein and fibre

Jaggery : Jaggery is free of the chemicals used in processing sugar. It naturally has a number of minerals including iron.

Ghee: This is a healthy fat. It enables the body to absorb other nutrients. Ghee also helps with the proper functioning of the immune system and preserving the structure of the cell membrane. It is used extensively as a medium for medication in Ayurveda

Dietary Considerations:
Nut free - (leave out the garnishing with nuts at the end)

Sago Vermicelli Fruit Payasam ( Pudding)

The first time I had this dish was when my friend, Initha, served it. Loved the idea of mixing sago, vermicelli and fresh fruits in a payasam. When I tasted it - I knew it was a winner. So light and refreshing - a perfect blend of west meets east. Its easy to make and exotic enough to serve. Thanks Initha for this perfectly healthy dessert! Do try! Its healthy and easy while still being tasty.

Ingredients:

Sago (sabudana) : 1 cup soaked in water for about 1 to 2 hours ( if the sago pearls are very small then you can cook them without soaking)

Vermicilli : 1 cup 

Mixed fruits cut into squares : 2 cups or as per taste

( use fruits like strawberries, blue berries, apples, grapes, mango, bananas, pineapples etc)

Sugar : 1/2 cup or as per taste

Milk / Soya Milk/ Almond Milk ( any type of milk) : 1 litre

Condensed Milk : 1/2 tin (optional)

Method:

Step 1: Cook the sago in lots of boiling water till transparent. Throw away the excess water. Now add some cold water to the sago and mix well. Throw away this water too. It takes away the excess starch as well as separates the sago pearls

Step 2: Simultaneously, cook the vermicelli in lots of water till it is cooked al dante ( cooked but firm not mushy). Once again drain the excess water. Add cold water and drain again. This removes the excess starch from the vermicelli and separates them.

Step 3: Pour the milk in a large vessel and let it boil on a slow flame. After it comes to a boil, reduce the flame and let it simmer for about 10 minutes.

Step 4: If adding condensed milk, then do so now.

5: Add sugar to the milk and stir. If you have added condensed milk, then reduce the sugar and add based on taste required.

Step 6: Cool all of the above sago, vermicelli and boiled milk.

Step 7: When all the above are at room temperature, add the chopped fruits and mix.

Step 8: Once again, taste for sweetness and adjust.

Step 9: Place in the refrigerator.

Step 10: Serve  chilled.

Optional : 

1. Instead of milk, you can use any other form of milk and it tastes just as good. Just make sure that your choice of fruits go with the flavour of the milk. e.g. Mangoes and Soya milk did not really go well.

2. Condensed Milk gives a richer taste to the dish. If making it for home or people counting calories, avoid this. The dish is just as wonderful without it.

3. To give it a more interesting flavour, you can puree some of the fruits and mix it with the milk to give the whole dish a fruity flavour.

4. If you love dried fruits (like I do) - go ahead and add some almonds, pistachios, cashews, cranberries, dates and figs to make it a really exotic dish.

Nutrition Details:
Sago : This is a low calorie, low protein carbohydrate that has cooling properties.

Vermicelli: This is a starchy carbohydrate with a little of protein. By washing the cooked vermicelli, some of the starch is drained away leaving it less starchy product behind.

Milk : Is a rich source of calcium, potassium and minerals.

Fruits: These naturally occuring gifts of nature are packed with vitamins, minerals and anti-oxidants. They are low calories and a rich source of simple sugars. They also contain soluble fibres making them easy to digest.

Dietary Considerations:
Lactose Free ( replace milk with any lactose free alternative and avoid the condensed milk)
Nut Free ( make this without any nuts)
Egg Free

Cabbage Carrot Red Rice Salad

This dish is so refreshingly different. The use of powdered mustard gives it a zing that is unusual. Inspired by a similar salad, I adapted it to become a one dish meal - ideal for lunch boxes or a lazy lunch. Do give it a try.

 

Ingredients:

Cabbage : 1/4 medium sized cabbage. Sliced into thin long pieces.

Carrots : 2 medium carrots. Cut into thin long strips

1 red onion : thinly sliced

Coriander leaves : 3 - 4 sprigs or as desired.

Kala Chana (Bengal Gram whole) : 1/4 cup. Soaked overnight and pressure cooked

Red Rice : 1/4 cup. Soaked for 30 minutes and pressure cooked or open cooked

For the Dressing:

Yoghurt : 1/2 cup

Ground black mustard powder : 1 tbs or as per taste

Olive oil : 1 tbs ( optional)

Salt  as required

Pepper as required

Method :

Step 1: Boil some water in  a large vessel. Add 1 tsp of salt to the water. Divide the water into 2 large portions and 1 small portion.

Step 2: Add the shopped cabbage into one portion of the boiling water for 2 minutes. Remove the cabbage after 2 minutes and pat dry in a clean cloth.

Similarly, add the chopped carrots into the second portion of boiling water and soak for 2 minutes. Once again remove and pat dry.

Repeat the above process for the onions.

Step 3: Mix all the vegetables, booked rice and kala chana. Cool. Place in the refrigerator if serving later.

Step 4: Mix the ingredients for the dressing. A slightly stronger mustard flavour will be needed at this stage. It gets muted on adding to the veggies. Store in the refrigerator until it is time to serve.

Step 5: Just before serving, mix the dressing with the vegetables and rice mixture. Taste and adjust flavours as desired.

Optional:
1. This can be made as a pure salad omitting the rice and kala chana
2. Can replace red rice with white rice, brown rice, dalia, quinoa and other grains.

Nutrition Details:
Cabbage is a vegetable with extremely low calories and no fat or cholestrol. It is also very high in Vitamin C.
Red Rice is a rich source of fibre as well as iron.
Kala Chana is a rich source of fibre, iron, phosphorous and calcium. It is diabetic friendly and good for digestive disorders

Dietary Considerations : 
Egg Free
Nut Free
Contains Yoghurt hence no Lactose free but suitable for those who can tolerate yoghurt.

Mango Paradise

Ripe mango by itself is paradise. When combined with varying textures and tastes - it is divine. I first had it at a potluck when a friend brought this. Since then, I have made it many times during the mango season and its been a big hit every time. The combination of mangoes and yoghurt also makes this a healthy dessert.

Ingredients:

(Serves about 8 generous portions)

Mangoes : 4 medium sized ripe mangoes

Yoghurt : about 500ml thick yoghurt

Cream : 150ml

Sugar : 8tbs or as required

Jelly/Mango Dessert/Jello : 1 small packet 

Digestive biscuits - 12 to 14 biscuits

White butter : 2 tbs

Method:

1. Make the Jelly as per instructions on the packet. Let it cool to room temperature

2. Chop 3 mangoes into small pieces. Alternately you can slice it and layer it in the bottom of your container.

3. Pour the Jelly over the mango pieces and leave it to set in the refrigerator.

4. Now take about 12-14 pieces of digestive biscuits and coarsely powder it.

5. Heat 2 tbs of butter and then add the biscuit powder. Sauté for a minute.

6. Now layer the biscuit mixture on top of the jelly. Return dish to the refrigerator.

7. Beat the cream till it is thick. ( place the container with cream in a vessel with ice cubes and water to prevent curdling. This is needed in hot climates like Singapore).

8. Add the yoghurt and stir. Add the powdered sugar as well. I split the yoghurt into two parts. Added puréed mango to one part. Then used both to create a ripple effect.

9. Later this mixture on top of the biscuit layer.

10. Decorate with mango slices if required.

Optional:
a. Step 8 you can omit the pureed mango to reduce the overwhelming mango taste
b. Top this with other fruits / mangoes if required
c. If you are making for home, you can avoid the cream and just use thick yoghurt or hung yoghurt. The cream makes the top layer thick and gives it a cake like consistency so that it can be cut into pieces. 

Nutrition:

Mangoes : This tasty fruit is an excellent source of Vitamin A, potassium, Vitamin-B6, and Vitamin C among other nutrients.

Yoghurt: is extremely good for the digestive system due to the presence of a number of gut-friendly bacteria. The benefits of yoghurt or curd is immense and cannot be enumerated here.

Diet Restrictions:

Gluten Free ( Replace the digestive biscuits with gluten free biscuits)

Ragi Pancakes ( Finger Millet)

I love Ragi and am always excited when I find a tasty, easy dish made with this. My daughter made this for breakfast the other morning and we really enjoyed them with a topping of ripe Banganapalli mangoes, pumpkin seeds and walnuts. It was healthy and tasty at the same time - all that HaldiKokam stands for. I am sharing her recipe here.

Try it - this is easy to make for breakfast or snack. Let me know what topping and changes you made to this recipe.

Ingredients : (makes about 8 Pancakes)

Ragi flour : 1 1/3 cup

Eggs: 2

Buttermilk : 1 1/4 cups

Baking Soda: 1/2 tsp

Baking powder : 1/2 tsp
Sugar : 2 tsp

Salt: 1 tsp

Butter :  2 tbs

Cinnamon powder : 1/2 tsp

   

Method:

Step 1: Beat the eggs till fluffy ( only whites if avoiding the yellow part)
Step 2: Beat in the rest of the ingredients  and 1 tbs of butter to get a nice smooth batter.
Step 3: Add some butter to a hot pan.
Step 4: Pour some batter and spread it (slightly thick)
Step 5: It will fluff up a bit. Flip it over when slightly brown.
Step 6: Repeat steps 3 - 5 till the batter is over.
Step 7: Enjoy these healthy pancakes with toppings of your choice

Topping options:

• Chopped ripe mangoes, pumpkin seeds, walnuts
• Caramerised bananas ( add sugar to hot pan, add butter , add a little milk - stir, now add bananas)
• Honey
• Yoghurt and honey
• Maple Syrup
• Yoghurt and mixed fruits and nuts

Optional:
1. Instead of using eggs, I used to add stewed / cooked pureed red apples. The pancakes do not fluff up as much as these, however the apple puree add a lovely flavour to the pancake. I will post the variation the next time I make it.
2. Instead of sugar you can add honey or jaggery

Nutrition:

Ragi : Finger millet is filled with nutrition. It is extremely high in calcium and iron. It also has an abundance of other Riboflavin, thiamin and amino acids. Ragi has a low calorific value and aids weight loss. It is Gluten free and also used as baby food.

Eggs : These are also low in calories while being filling. Eggs are again a source of easily absorbed iron, Vitamin D, Vitamin E, B12,proteins and amino acids. It contains 14 key nutrients which are building blocks for the body.

Latest Research on eggs shows that  lutein found in egg yolks also protects against the progress and early heart disease.

Diet Considerations:

Gluten Free

GojjuAvalakki (Puli Aval / Tamarind Poha)

Gojju Avalakki or Tamarind poha is a dish that you will love - if you like a mixture of sour, sweet, spicy flavours in your food. This is a Karnataka dish that is easy to make and can be had for breakfast, lunch, tea or dinner. I got this recipe from my sister Prabha and modified it a bit. I have made it a couple of times and its been a huge hit with friends every time. Gita, Seema, Ranjana - here is the recipe that you all wanted. All of you reading this will also love it. So just give it a try and let me know how it works out.

Ingredients:

Aval / Avalakki/Poha/ Beaten Rice : 200 gms of the thick variety

Tamarind : lime size

Sesame seeds (White Til) : 4 tbs

Cummin Seeds : 4 tbs

Rasam Powder : 2  - 3 tbs

Turmeric powder : 1/4 tsp

Jaggery : 1/4 cup

Water : 1/2 litre

Salt to taste

For Seasoning:

Til oil/ Olive oil / any oil : 2 tsp

Mustard seed : 1/2 tsp

Urid Dal : 1 tsp

Chana Dal: 1 tsp

Curry Leaves : 1 sprig of 10 leaves or so

Turmeric Powder : 1/4 tsp

Peanuts : 3 tbs or as desired

Method:

Pre-Preparation:

Step 1: Powder the Poha / Aval in the mixer. Just a few seconds till it is coarsely powdered.

Step 2: Soak the Tamarind in hot water for 20 - 30 minutes 

Step 3: Roast the sesame seeds till golden in color. Cool and powder coarsely.

Step 4: Roast the cumin seeds till deep brown. Cool and powder.

Preparation:

Step 5: Take out the tamarind pulp and extract. Add water 2 - 3 times and remove all the pulp that is present. Throw away the tamarind remnants.

Step 6: To this add the jaggery, Turmeric powder and Rasam Powder. Bring to boil. Start with about 1/2 litre of water and after boiling for about 10 minutes, it should be thicker and reduced in quantity. 

Step 7: Add a little salt. Remember that this liquid will be poured over the poha which will absorb some of the salt. So this liquid should a slight excess of salt. If unsure, you can add the extra salt at the end.

Step 8: Taste the liquid and adjust the jaggery and Rasam powder according to taste.

                        

Step 9: Wash the Poha under running water for 2 minutes to remove any dirt that might be there. ( I used a colander with small holes or a Pasta drainer)

Step 10: Now squeeze out the water from the poha completely.

Step 11: Add the hot liquid a little at a time to the poha. It should be still be dry and not a mushy. Mix the poha and liquid till all the poha is coated with the liquid. Set aside for 10 minutes - covered.

             

Step 12: Loosen up the poha. Taste. If too dry or requires additional liquid - add more liquid now. Adjust the salt. Mix the poha.

Step 13: Add the cumin powder, sesame powder. If required add some more rasam powder ( if you need more spice).

Step 14: In a pan take the oil. Heat till smoking hot. Add the mustard seeds. When it starts to sputter add the rest of the ingredients and the peanuts. Salute till golden brown and then pour on the prepared Poha.

Step 15: Serve GojjuAvalakki / Puli Aval / Tamarind Poha at room temperature with a Raitha and potato chips or eat it on its own. Either way you are going to love it.

Optional:
1. Adding more oil will give the dish some moisture especially if it is to be eaten on its own.
2. You can omit peanuts and nuts totally or you  can substitute with cashew nuts or almonds if needed.

Hints:
1. Adjust the Tamarind, Rasam Powder and jaggery quantities based on individual tastes.
2. Don't worry when you first add the liquid to the poha that it looks like a ball of poha. After 10 minutes when you loosen it you will be surprised how dry it is.


Nutrition:
Jaggery: This is manufactured from sugar cane but does not have the chemicals that is added in processing white sugar. Jaggery is  good source of iron. It is also a digestive and cleansing agent. Helps in the reduction of gas. Jaggery contains a number of natural minerals that sugar does not.

Aval / Poha/Avalakki/Beaten Rice : This is another storehouse of iron. 100gms of poha contains 20mg of iron. Poha is also very low on Gluten - almost negligible. However those with Gluten allergy need to check with their doctors before consuming Poha. Poha has low glycemic index making it good for diabetics.


Dietary Considerations:
Nut free ( Omit the nuts)
Lactose Free
Low Gluten