Morkeerai

There are many ways of cooking greens, especially in the Indian cuisine. Two methods that are my favourite from Mom's kitchen are - Masicha Keerai or Mashed Greens and MorKeerai, literally greens cooked in Buttermilk.
Featured here - MorKeerai, literally greens in buttermilk.
A simple, yummy and healthy recipe that can be prepared using almost any variety of greens, Spinach or variants of Amaranth.

There are many ways of making this, here's a simple method from my mom's repertoire..

MORKEERAI

Ingredients:
Greens of choice (Spinach, Arai keerai, Mulai keerai) - 1 medium bunch
Whisked yogurt - 1 cup
Green chili - 1 -2 medium
Salt to taste
Turmeric powder - 1/4 tsp

Tempering:
Sesame oil - 1/4 tsp
Mustard seeds - 1/4 tsp
Black gram - 1/4 tsp
Dry red chili - 1 medium

Method:
1. Blanch a medium bunch of greens with salt and turmeric pwd. Cool and mash or coarsely grind.
2. Slit 1-2 green chilies and add to the mashed greens. Cook on low flame.
3. Add 1/4 tsp rice flour to whisked yogurt and add to the mix. Let simmer but take care not to let it boil.
4. Check for salt and remove from flame.
5. Temper by heating 1/4 tsp sesame oil, add mustard seeds, black gram and 1 small dry red chili.
Serve as is. Best part, it can be served at room temperature and as a raita too.

Diwali Legiyam

So for us, Diwali is on Narak Chaturdashi (tomorrow) , typically on Choti Diwali. This is practised in Tamil Nadu, Karnataka, Maharashtra and Goa, as far as I know.
We get up before Sunrise, have an oil bath (specially prepared oil - pic coming up) and the first thing given to everyone is the Diwali medicine. It preps the stomach for the festive food ahead.

Here is the Diwali Legiyam/Marunthu (medicine) pic and recipe..

DIWALI MARUNTHU/LEGIYAM

Ingredients:
(Makes legiyam about a small coconut size)
Black peppercorns - 2 tsps
Cumin seeds(jeera) - 2.5 tsps
Coriander seeds (dhaniya) - 2.5 tsps
Carrom seeds (Ajwain) - 1.5 tbsps
Kanda Thippili (pippali - dried root of long pepper plant) - 10 x 1inch sticks
Rice Thippili (dried long pepper) - 5 to 6
Dry ginger powder (saunth) - 1 tbsp
Green Cardamom (elaichi) - 2
Clarified butter (Ghee) - 4 tbsps
Jaggery - 2 cups (roughly powdered)

(Long peppers are available on Amazon. Search for Pippali Mool or long pepper root and Pippali or long pepper)
Method:
1. Dry grind ajwain to a fine powder. Add other dry spices and grind them too.
2. Transfer to a bowl, add water just upto the level of the powder and let soak for 10-15 minutes.
3. Re-grind this soaked mix with the same water to a fine paste.
4. Heat a thick-bottomed pan and add the ground paste to it. Stir on low flame till it starts to thicken.
5. Add jaggery at this point and stir till it ia dissolved.
6. Now start adding ghee a little at a time till the mixture leaves the sidea of the pan and comes together like halwa.
Switch off flame and let cool. Store in a clean, air-tight container.

Steamed Spinach Rolls

Looking for a NO-OIL, NO-FRY healthy, cheesy snack? Try this..

STEAMED SPINACH ROLLS

Ingredients:
Large-sized Spinach leaves - 10-12
Potatoes, medium - 2-3 (Boiled & mashed)
Paneer, crumbled - 1 cup
Capsicum or any vegetable(s) of choice - 1 cup
Salt to taste
Red Chili powder - 2 tsps
Garam masala powder - 1 tsp
Processed/Mozzarella cheese, shredded - 1 cup

Method:
1. Carefully wash the spinach leaves, taking care not to tear them. Spread out and let dry a bit.
2. Meanwhile prepare the stuffing by mixing together all other ingredients. You can add some cheese to the stuffing as well. I preferred to add them as a topping alone.

3. Arrange the spinach leaves as in the picture on a steamer plate and steam for just 30 secs - one minute. We just want the leaves to be tender and manageable.

 4. Place a spoonful of the filling at the top and gently roll the leaf around it. Arrange on the baking tray.

5. Sprinkle cheese on top. Bake at 170-180 Deg C for 5-7 minutes or till cheese melts and turns golden brown.

Serve hot.

Moong Dal Idli

Idli is one of the traditional Indian breakfasts that is guaranteed to give you that instant energy boost, thanks to its carbs content. While we have many options around for Idlis, using Idli rice, raw rice, Millets, let's try one with Green gram. I have used whole Green gram in this for added goodness.

The batter needs to ferment, as with any Idli batter. If you are going to make this at nite, then grind the batter in the morning itself. Best for use within a day.
Serve with this Carrot-Cabbage Chutney

MOONG DAL (GREEN GRAM) IDLI

Soaking time: 6-8 hours

Fermentation time - 6 -8 hours

Serves - 20 idlis approx

Ingredients:

Whole Green gram (Sabut Moong dal) - 1 cup

Whole Black gram, without husk (Dhuli sabut Urad dal) - ¼ cup

Green Chili -1, medium

Ginger - ½ inch piece

Salt to taste

Fenugreek (Methi) seeds - ¼ tsp

Method:

1. Soak the moong dal overnight. Soak the urad dal along with methi seeds for 2 hours before grinding the batter. 

2. In a mixer jar, add the moong dal with a little water, green chili and ginger and grind till you get a frothy batter. Remove to a bowl.

3. Now add the urad dal + methi seeds to the mixer and grind to a smooth and frothy batter, as for idli. Add this to the ground moong dal, add salt to taste, mix well and leave to ferment for 6-8 hours.

4. Apply oil to idli plates, pour ladle-ful batter into each pocket and steam cook for 15 mins or till done. If you wish to add veggies to this, add it just before making idlis.

Serve hot with red chutney or Carrot-cabbage chutney

Stuffed Atta Pancake

Weekday nights are the most challenging of all. What to make that will be jhatpat and healthy too? Something different than the regular fare yet not requiring too much work?
Rehash a bit of the usual with a little unusual. Here's a quick and easy to make Stuffed Atta Dosa /Pancake/Cheela made interesting with some veggies.

STUFFED ATTA CHEELA/DOSA

Ingredients: 

For the batter: (Makes about 15 medium dosas)

1 cup whole wheat flour

1/2 cup semolina
1/2 cup slightly sour curds

2 tbsps Carrot, finely chopped

2 tbsps Capsicum, finely chopped

2 Green chilies, finely chopped

1 medium Onion, finely chopped (optional)

1 tsp Curry powder or Garam masala

1/2 tsp Chili powder

1/4 tsp Turmeric powder

Salt to taste
Water as required

For the stuffing:

1 cup Grated Paneer
1 medium onion, finely chopped

Salt to taste

Idli chili powder, to taste OR Garam masala

Any other chopped vegetables of choice

Fresh coriander, finely chopped

Method:

1. Prepare stuffing of choice.. Chose grated paneer seasoned with Idli chili powder.

2. For the batter, mix wheat flour with semolina + finely chopped capsicum, carrots, green chilies and onions.

3. Add garam masala, chili powder, turmeric pwd and salt to taste.

4. Make a medium thick batter (dosa consistency) using thecurds(better if sour) and sufficient water as needed. Rest for 10 mins.

5. Heat pan, pour a ladle-ful of batter and cook on both sides using little oil till golden brown. Transfer to a plate.

6. Place stuffing on one end and roll. Cut into desired lengths or keep as a whole and serve hot.

Atte ka Halwa

Simple and easy to make dessert recipe using minimal ingredients...

ATTE KA HALWA (Wheat flour halwa)

Ingredients:

Whole wheat flour - 1 cup

Sugar - 1 cup

Ghee - 1/2 cup

Water - 2 cups

Roasted cashews (in ghee) - a few

Roasted raisins(optional) - a few

Method:

1. Heat ghee in a thick-bottomed pan. 

2. Simultaneously mix together sugar and water in a thick saucepan and bring to a boil on medium heat. Allow sugar to dissolve. We do not need any string consistency here. Once it comes to a boil, lower flame a little and let simmer.

3. Meanwhile, to the ghee, add the wheat flour and roast well. Keep stirring till the flour lets out a roasted aroma and starts to turn golden brown. 

4. Continue stirring till ghee starts to separate and it becomes a pasty mix.

5. Once the sugar syrup starts to bubble, carefully and gradually add it to the roasted flour, stirring alongside to ensure no lumps. 

6. Keep stirring till all the water is absorbed by the flour and it comes together and starts leaving the sides of the pan.

Remove and serve hot (or warm) garnished with roasted cashews or other dry fruits of choice.

Sweet & spicy Mango Pickle (Aam chunda)

My favourite when it comes to pickles in Mango season.

This is a versatile pickle that goes well with just about anything. The beauty in its taste is the contrast between Spicy and Sweet. Amazing right?

Here's my mom's recipe..

SWEET & SPICY MANGO PICKLE (AAM CHUNDA)

Ingredients :

Raw Mango, grated - 3 cups
Sugar - 2 cups
Jeera - 1 tsp
Methi (fenugreek) seeds - 1 tsp
Cloves - 8
Cinnamon - 1 inch stick
Green cardamom (Chhoti elaichi) - 8
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - 1/4 cup
(Note : Use the same cup across all ingredients for getting the measure right)

There are 2 methods for this, the no-cook and cooked ones, will mention both here.
NO-COOK METHOD :
1. Dry roast Jeera for 2 mins. Let cool and coarsely powder along with cloves, cinnamon stick and cardamom.
2. Dry roast methi seeds for 2 minutes, let cool and grind to a fine powder.
3. Add all the ingredients to a steel bowl (Pateela) and mix well with a light hand.

4. Cover the mouth of the vessel with a clean, dry muslin cloth. Place a lid over it and keep out in the sun for 5-8 days. Remember to stir once every day before placing in the sunlight. Once it turns into a honey-like consistency, transfer to a glass jar and refrigerate until use.

COOKED METHOD : (Helpful especially where natural 'sunlight cooking' is not easy)
1. Add the grated mangoes, sugar, salt and turmeric powder to a non-stick pan, mix once and let simmer on a low flame till sugar dissolves. Stir only occasionally.
2. Once it reaches a boil, stir continuously till you get a 1-string consistency.
3. Remove the mixture from the flame and let cool. Now add the coarse spice powder, methi powder and chili powder and mix well. Transfer immediately to a clean jar and refrigerate till use.

Eggless Whole Wheat Cupcakes

One really doesnt need a reason to indulge in cupcakes. And trust me, they are soo easy to make. Once you get the basic measure right, there are endless possibilities of flavours and ingredients.
Here's a simple and healthy one that's eggless and uses almost no butter!

EGGLESS WHOLE WHEAT CUPCAKES

Ingredients :
Whole Wheat flour - 1 cup (Or refined + Wheat flour, 1/2 cup each)
Baking soda - 1 tsp
Whisked curds - 1 cup
Butter - 1 tbsp
Ripe bananas, mashed - 2 medium or 1 large
Demerara sugar, powdered - 1.5 cups (or normal sugar 1 cup)
Clove or cinnamon powder - 1/4 tsp
Almond powder/Ready to mix Badam drink powder - 2 tsps (optional)

Method :
1. Add the mashed bananas and 1/2 cup curd to a bowl and mix well. Add the sugar and butter and mix well again.
2. Sieve together flour, baking soda, spice powder into a clean bowl.
3. Fold the flour into the banana mixture, a little at a time. If batter is too thick add the remaining curds little by little till you get a dropping consistency, resembling Idli batter.
4. Spoon the batter into cupcake moulds. Bake in a pre-heated microwave (I place an oven-proof glass bowl filled with water and let run on high for 2 mins) at 180 deg C for 7-8 mins. If the toothpick test fails, bake for few minutes more.
Remove and let cool on a wire rack before de-moulding.

Green Pepper Pickle

          Fresh green peppercorns are the pre-dried form of the black peppers we use. These have a milder taste that hits the back of your tongue and a unique spiciness that has you wanting more!
         The green peppercorns are usually soaked in brine or pickled with other ingredients. These are known to be good for digestion. Coupled, rather pickled with ginger and lime, their digestive properties multiply.
         During my first trip to Coorg, apart from the weather and sights, I was looking forward to 2 things - coffee and pepper!! Imagine my delight when we spotted fresh green pepper, ready to be plucked at one of the home-stays (Violets homestay, Madikeri is where we got this). Back in town, the first job, even before unpacking was to pickle the pepper :) Follow my culinary tales on instagram - www.instagram.com/akshayam21

 

Here are 2 ideas that my mother used. One is the basic version we've used for ages, the 2nd is Kerala-style, adapted from a blog.

GREEN PEPPER-LIME PICKLE

Ingredients :

Fresh green peppercorns - 200 gms
Rock salt - ½ cup
Juice of 6-7 big-sized lemons
Water - 4 cups
Turmeric powder - 1 tsp
Method :
1. Wash the peppercorns thoroughly but gently. There is no necessity to remove them from their stems. Drain and spread them out to dry on a clean muslin cloth.
2. Bring water to a boil and add the rock salt and turmeric. Let cool to room temperature.
3. Transfer the dried peppercorns to a clean pickle jar and slowly pour the cooled turmeric-salt water on top. Follow it up with the lemon juice and stir.
Note : All the peppercorns should be fully submerged.
4. Tie the mouth of the pickle jar with a clean, dry muslin cloth and cover with the jar lid.
5. Stir once daily for the first 4-5 days and let rest for about 10-12 days. Use as desired after that.

GREEN PEPPER-GINGER-RED CHILI PICKLE

Ingredients :  (This one's inspired from Pachakam.com however, we omitted the garlic)

Green peppercorns - 250 gms
Ginger, diced - 50gms
Garlic (optional), sliced - 2 tbsps
Fenugreek powder - 1 tbsp
Lime juice - 1 cup
Dry red chilies (long variety) - 25-30
Mustard seeds - 2 tsps
Sesame oil - 2 tbsps

Method :
1. Wash and pat dry the green peppercorns as directed above.
2. Heat the sesame oil in a small kadhai and add mustard seeds, let splutter. Now add the dry red chilies and fry a bit. Remove the oil from the flame and add the fenugreek powder. Mix well and keep aside.
3. Add the green pepper, salt, chopped ginger, garlic and lime juice to a clean, dry bowl.
4. Pour the seasoning over it and stir well but gently. Transfer to a clean glass bottle or ceramic jar. Note that the green pepper needs to be fully submerged in lime juice, so add more of it if needed.
5. Stir once for the next 4-5 days and refrigerate after a week. Use as desired after about 2 weeks.

Pumpkin stew

A simple pumpkin stew for the days when you want to ..well, just keep it simple!

PUMPKIN STEW

Ingredients :
White Pumpkin/Petha - 250 gms
Red Pumpkin/Kaddu - 250 gms
Coconut bits - 1/2 cup
Green chili - 1 large or 2 medium
Cumin seeds/Jeera - 1 tsp
Salt to taste
Turmeric powder - 1/4 tsp

For tempering :
Coconut oil - 2 tsps
Mustard seeds - 1/2 tsp
Curry leaves - a few
Black gram/ Urad dal - 1/2 tsp

Method :
1. Wash and dice the pumpkins separately.
2. Add the white pumpkin to a saucepan with 1-2 cups water and turmeric powder and let cook till 3/4th tender.
3. Meanwhile grind the coconut bits, green chili(s) and cumin seeds to a fine paste.
4. Now add the red pumpkin to the saucepan and let cook till it's done as well.
5. Stir in the ground paste and add salt to taste. Let simmer for about 7-8 minutes. Remove.
6. Prepare tempering by heating coconut oil, adding mustard seeds, urad dal and curry leaves. Add to the stew and stir once.
Serve with rice, rotis or even Aappams.

Angaya Podi

        An age-old rice mix powder, Angaya powder (literally meaning '5 berries' powder) is most often a hand-me down recipe that grandmothers, and their mothers used to make!! This powder is actually a boon for lactating mothers, but that isn't just it. Angaya Podi is excellent for digestion, and also common colds, especially helps improve the taste in one's mouth, and resultantly, the appetite during such times. Recommended dosage, 1 tsp to a cup of rice with at least 1 spoon ghee..
The ingredients of this powder are quite unique, such as dried neem flower and the Turkey berry, what in Tamil is commonly called 'Sundakkai'. 
In fact, in our home, weekend lunch is usually a detox one, comprising neem flower roasted in ghee or Til oil, and fried Sundakkai. Crushed and mixed with rice with ample ghee, it's a lunch made in heaven!!!
Here's the recipe for.....

ANGAYA PODI

Ingredients : (Makes about 250gms of powder)
Coriander seeds - 1/2 cup (100 ml)
Toor Dal / Pigeon peas - 1/2 cup (100 ml)
Chana Dal / Bengal gram - 2 tbsps
Kali mirch / Peppercorns - 2 tbsps
Jeera / cumin seeds - 2 tbsps
Dry red chili - 3
Saunth / Dry ginger powder - 1 tsp
Hing powder - 1/4 tsp
Dry roasted curry leaves - a few
Dried Neem flower - 1 tbsp
Sundakkai Vathal / Dried Turkey berry - about 10 dried berries 
Rock salt - 2 tsps

Method : 
1. Almost all ingredients need to be seperately dry-roasted. First the coriander seeds, dry roast till you get the aroma, remove and keep aside.
2. Now in the same pan, add the lentils and dry roast till golden brown. Remove and keep aside.
3. Next up, pepper corns and jeera. Dry roast till aroma arises. Remove and keep aside.
4.  Next roast the red chili, dry roast till golden brown. Remove and keep aside.
5. Dry roast the neem flower, take care not to over-roast, just about a 2 min saute should do. Remove and keep aside.
6. Dry roast the Sundakkai till crispy, again, do not over-roast. Sample one and if it crushes quite easily, it is done. Remove and keep aside. 
7. Now turn off flame, and in the residual heat, quickly roast the saunth, hing and rock salt. Remove and let all ingredients cool down to room temperature.
8. Dry grind all the above roasted ingredients along with dried curry leaves to a fine powder. Transfer to a clean glass jar and store in a dry, cool place.

Oats-Choco Toffee (Chikki)

Another healthy recipe, that's a great snack on the move for young and old alike...

CHOCO-OATS TOFFEE

Ingredients :
Melted dark chocolate - 2 tbsps
Jaggery - 1 cup
Clarified butter / ghee - 1 tbsp
Toasted Sesame seeds - 2 tsps
Toasted, crushed Kelloggs Oats - 2 tbsps
Toasted, crushed mixed nuts - 1/4cup
Cinnamon / clove powder - a pinch (optional)

Method : 
1. Add ghee to a microwave-safe glass bowl and micro on high for 30 seconds or till ghee is melted.

2. Add the jaggery to the bowl and micro on high for 2 mins, remove stir once and micro for a minute more. You should see bubbles forming on the surface. Remove.

3. While the jaggery is still hot, add the mixed nuts, sesame seeds, oats and mix. Quickly add in the chocolate syrup, stirring all the while and finally the cinnamon/clove powder, if desired. If the mix starts to harden, micro for 30 seconds.

4. With the mix still runny, pour it onto a greased baking tray, steel plate or a silicone sheet, let set for a bit, then cut into desired shapes before the toffee or chikki hardens completely. Alternately one can pour the mix into mini chocolate moulds too as I have done. Let cool and harden.
Un-mould and store in air-tight containers in a cool place.

Oats Lauki Adai (pancake)

              When one starts exploring alternatives to refined ingredients, there are no dearth of options to suit your recipe. For me, it's oats, flaxseed meal and millet flour that I turn to...
This pancake, or Adai as we call it is enriched with the softness of oats. 

OATS-LAUKI ADAI (Pancake)

Ingredients :
Arahar dal - 1/4 cup
Rice - 1/4 cup
Chana Dal - 1 tbsp
Kelloggs Oats - 1/2 cup (Slightly crushed - pulse once in the mixer)
Urad Dal - 1 tbsp
Whole Green gram - 1 tbsp
Slightly sour curds - 1/4 cup
1 medium lauki, grated (drained) - 1 cup
Ginger-green chili paste - 1 tsp
Red chili powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Baking soda(optional) - 1/4 tsp
Sesame seeds - 1 tsp
Ajwain - 1/2 tsp
Hing to taste
Salt to taste

Method : 
1. Wash and soak all the lentils along with rice for 4 hours. Drain and grind to a thick, coarse paste using sufficient water (Not too runny)
2. Transfer batter to a bowl and whisk in the curds and oats. 
3. Add grated lauki, ginger-green chili paste, chili powder, salt, hing, sesame, ajwain, haldi and soda and whisk again. Keep aside for about 2 hours.
4. Stir the batter once and check for salt. 
5. Heat a tawa on medium heat, add little oil. Pour a ladle of batter and spread to make a thick pancake. Let it become golden brown on both sides. (Tip : Make small holes in between and drizzle oil in them too so it cooks evenly)
Serve hot with desired accompaniments.

Breakfast with Jackfruit

               Health nowadays is not just a much clichéd, but also much abused term, as is 'Diet'. There is so much more to a "healthy lifestyle" than just food.  To quote Chef Ranveer Brar, "Food unfortunately bears the brunt for our health issues & lifestyle, of which diet is only a small part." 
             It's encouraging, however to find the ever-growing food fraternity experimenting with healthy alternatives and fusing them to suit different palates. So when I received an invite to the #FunWithJackfruit365 event at Hotel Grand Mercure, Bangalore, I was intrigued by what I could expect. (I say intrigued not only because I wasn't yet aware of the culinary possibilities with Jackfruit, but also because the fruit is not exactly on top of my 'fav-food' list!) 

                The intro given by Mr James Joseph, the founder & brand ambassador of Jackfruit365 was quite an eye-opener. Jackfruit, that some tend to either shy away from due to the messy cutting process, or (as I found out while talking to co-foodies) use in cooking but hadn't consumed as a fruit, has immense health qualities. Its low Glycemic index, coupled with high fibre & protein content make it a dream supplement for many.

               While the fruit, also known as 'Kathal' by many, has been included in cooking in its ripe and/or semi-ripe forms, the use of dried Jackfruit flour was something new to me. The Jackfruit365 product in focus that day, Freeze-dried Raw Jackfruit is versatile in that, it can be used in many forms, soaked and used in your dishes of choice, ground and used as flour supplements or simply as chips if you are looking for a quick afternoon munch!  
              The breakfast delicacies that were prepared for the event, with Jackfruit as one of the key ingredients made for a sumptuous spread. Special mention for the Galouti Kebab here. So long I have heard & read about these famed kebabs being made with Kidney beans or soya to appeal to the vegetarians. But here, these were made primarily with soaked raw Jackfruit365, blended with the other ingredients. The result, truly melt-in-the-mouth kebabs that almost made me a permanent fixture at the Galouti Kebab counter! 

                     Another element that intrigued me was the smoky flavour. Now the kebabs were being shallow-fried and I couldn't see a 'Dhungar' step at any point. So where was that flavour coming from? A conversation with the chef in question answered my curiosity. The 'Dhungar' effect had already been given at the kebab mixture preparation stage; also that the mix was best prepared well in advance to let the flavours set in properly. Well, I stop here with the narrative and will let you visually savour the goodies...you can find more about the products and recipes at Jackfruit365's website ... 
And yes, the product is available to order from Amazon.in

JACKFRUIT SMOOTHIE

 JACKFRUIT UPMA, CURRY AND IDLI

 JACKFRUIT IDLIS, STEAM-COOKED IN JACKFRUIT LEAVES

JACKFRUIT APPE OR KUZHI PANIYAARAM

JACKFRUIT-POTATO BONDAS

 JACKFRUIT WAFFLES

Mixed Fruit Lemonade

With a riot of seasonal fruits around us, 'tis the time for Summer-special drinks..The more, the healthier! Here's a simple healthy drink to put together that can be had on its own or fizzed up with some soda! 

MIXED FRUIT LEMONADE

Ingredients : (Makes 3-4 glasses)
Apples - 2 (cubed)
Blueberries (optional) - 4-5
Ginger - 1 inch piece
Juice of 1 lemon
Brown sugar - 2 tbsps (If using white sugar, make it 1.5 tbsps)
Apple Juice - 1/2 cup
Juice masala/ Black salt or pepper powder (optional) - 1/4 tsp
Plain soda - as required
For garnish :
Mint leaves
Lemon wedges
Method : 
1. In a blender jar, add the apple cubes, chopped ginger, blueberries, lemon juice, brown sugar, apple juice, juice masala or black salt and ice cubes and blend. 
2. Sieve through a slightly wide-eyed sieve (if you like it pulpy) into a jar. Refrigerate. 
3. Pour equal portions into the serving glasses and dilute if need be or top off with some soda for the extra fizz!! Garnish with lemon wedges and mint leaves.

Multi-Grain Veg Wraps

              What would you typically do on a holiday when the weather's too good to be indoors?? You go on a picnic!! :) Little else gets one going than the idea of spending a day out with family and/or friends and come back energized. Now... that's the fun part. The concerning part? Food!! 
              If the place we are headed to has good food options, problem solved, pack your bags!! But if it doesn't? Or if the family has young kids or elders who cannot risk it with outside food? That's when the challenge of an ideal picnic basket emerges. But trust me, a little planning and creativity can still keep the fun alive in all of this. 
Here's a healthy suggestion that would be a hit with young and old alike. Also ties in with the #PicnicTheme for our 36th #FoodieMonday #Bloghop

MULTI-GRAIN VEG WRAPS

Ingredients : 
For the Roti:
Whole wheat flour - 1/2 cup
Flax seeds meal - 1/4 cup
Soya flour - 2-3 tbsps
Salt to taste
Water

Filling :
Diced Bell peppers - 1 cup
Broccoli and/or cauliflower florets (wash and blanch them with turmeric powder and drain before use)
Paneer cubes - 1/2 cup
Salt to taste
Chili powder - 1 tsp
Cumin seeds - 1 tsp
Olive oil - 1 tbsp
Garam masala - 1 tsp

Mayo spread :
Mayonnaise -  4 tbsps (you can use the Eggless and flavoured varieties too, now available in markets. If using a pre-flavoured one, skip the following ingredients)
Chili flakes - 1/2 tsp
Garam masala or any masala of choice - 1/4 tsp

To serve :
Fresh cabbage, julienne
Onion, sliced
Tomato ketchup

Method : 
1. Prepare a soft dough using the ingredients and sufficient water. Keep aside covered for about 5-7 minutes.

2. Heat oil in a non-stick pan, add cumin seeds and let splutter. Tip in the bell peppers, sprinkle salt and saute. After about 5 minutes, add the blanched Broccoli, cauliflower, paneer cubes, garam masala, mix and let cook for 5 minutes more. We need the veggies only half-done.

3. Meanwhile, prepare the rotis and keep aside. Do not apply any butter or ghee on them. Mix together the ingredients for the Mayo spread and keep aside. If using a pre-flavoured Mayo or Cheese spread, use as is.

4. When ready to assemble, warm the rotis one at a time. Transfer to a plate, apply the Mayo or cheese spread. Apply a moderate quantity so that the roti doesn't become soggy. Place the vegetables along side one corner, add some fresh cabbage and sliced onions and roll. 

5. Wrap in butter paper or foil sheet and pack as desired. Serve with tomato ketcup or chutney of choice. 

Note : If serving at home, brush the wraps with very little butter or oil and grill before serving.

Strawberry Amaranth Halwa

                Nine days of Navratri, nine days of fasting or abstaining from certain foods. And not without a scientific reason! Seasonal changes require our body to adjust and for us to adapt lifestyle practices which are best for us. Most importantly food; where we are advised to give our stomach a rest and detox, by either fasting or abstaining from heavy foods that are difficult to digest. 
As a balance, instead of wheat, lentils and millets, people use wholesome substitutes like Amaranth(Rajgira) and Buckwheat (Kuttu) which provide all the health benefits that our body needs at this time, plus they are easy to digest as well. For the Chaitra Navratri vrat preparation (theme of our 35th #BlogHop), here's a popular Halwa, with a twist of course!!

STRAWBERRY RAJGIRA HALWA

Ingredients :
Amaranth/Rajgira flour - 1 cup
Clarified butter/Ghee - 1/2 cup + 1 tbsp
Sugar - 1 cup
Water - 2.5 cups
Chopped Strawberries - 1/4 cup
Chopped dry-fruits of choice - 1/4 cup
Green Cardamom (choti elaichi) powder - 1/4 tsp

Method : 
1. In a saucepan, add sugar, chopped strawberries and water, and let simmer on medium heat till sugar dissolves and strawberries become semi-soft.

2. Heat 1 tbsp ghee in a non-stick kadhai/wok (Use a large one as we'll use the same for the halwa as well) and add the dry nuts. Toast them till golden brown. Drain excess ghee and keep aside.

3. Heat the 1/2 cup ghee in the same pan and add the rajgira flour, stirring simultaneously so that it absorbs all the ghee. Roast for 2-3 mintues till you get the aroma. Turn off flame and keep aside.

4. Once the sugar has melted, place the kadhai with the rajgira flour back on low flame, and gradually add the sugar syrup to it, remember to keep stirring to avoid lumps. Let cook for 4-5 minutes. 
Finally add the toasted nuts and cardamom powder and give it a final stir. Remove and serve hot.

Strawberry Thandai Lassi

           Indian food is amazingly well-designed and balanced to suit the changing seasons, and seasonal availability of vegetables as well. With the Spring equinox, when days become longer and warmer (hotter, even!) the focus shifts to foods that provide the body much needed energy and keep it cool at the same time. Thandai is one such power drink. Inspired by my co-bloggers who came up with wonderful Thandai-based recipes for the 31st Bloghop (that I missed!!), I tried my own fusion. (Thandai recipe courtesy :Alka Jena. Link mentioned below)

STRAWBERRY THANDAI LASSI

Ingredients :
Fresh Curds - 2 cups
Diced Strawberries - 1 cup
Powdered sugar - 1/ 2 cup
Thandai masala powder - 2 tbsps (recipe here)
Whole medium-sized strawberries  - a few
Method :
1. Add the curds, diced strawberries and sugar in a mixer jar and blend well. Alternately, use a hand blender if you do not want the strawberries too finely ground.
2. Add the thandai masala and blend again. Check for taste and add more if you need it spicier.
3. Transfer to a bowl and carefully pour into serving glasses. Cut small wedges into the whole strawberries and garnish the glass rims with it.
Refrigerate and serve chilled.

Panchratni Dal

              The classic Panchratni Dal - a gem of a dish with typically five lentils, combined with spices and served with rice or Indian breads. Make it even more classic by serving some cut onions and green chilies on the side!!!

PANCHRATNI DAL

Ingredients :
Lentils :
Bengal gram (Chana Dal) - 60 gms
Whole Black gram ( Urad dal) - 60 gms
Split pigeon peas ( Arahar dal) - 30 gms
Split green gram (Moong dal) - 60 gms
Split red lentil ( Masoor dal) - 60 gms
Turmeric pwd (haldi )  - 1 tsp
Asafoetida (hing) - a pinch
Curds - 1 tbsp

Salt to taste
Gravy : 
Ginger paste - 2 tsps
Onion - 1 small (ground)
Tomato - 1 big (pureed)
Chili powder - 1/2 tsp
Ground black pepper - 1/2 tsp
Cumin seeds (Jeera) - 1 tsp
Clarified butter (Ghee) - 1/3 cup
Green chilies - 2

Method : 
1. Wash the lentils together, pressure cook with enough water and turmeric powder till 3/4th done. Take care not to over cook. Remove once pressure reduces and transfer to a pan.

2. Prepare a tempering by heating 1 tbsp ghee and adding hing to it. Roast for a minute and add to the cooked lentils. Heat pan containing the lentils, add salt to taste, chili powder, black peppers, curds and let simmer.

3. Heat the remaining ghee in another pan. Add the ground onion and ginger paste and saute till light brown.

4. Add jeera, chopped green chilies and tomato puree and let cook till gravy thickens. Check for salt. Add the simmering lentils to this gravy, mix well and cover-cook for 7-8 minutes.
Remove, garnish with fresh coriander and serve hot.

Bajra with curd

                 There is a growing interest and fondness for the use of millets and multi grains in our diet. Millets have been the backbone of our cuisine for ages, especially if we talk about the rural cuisine. My mother had the privilege of growing up close to her roots, and she has endless stories to share, about food, festivals, life in those days, and above all, how naturally healthy everyone was!! 
                 For the farmers it was imperative to have a wholesome breakfast, which was defined not by the quantity but the quality of items. It could be something as humble as leftover rice soaked overnight and eaten with an onion the next morning. Or anything made with soaked and cooked millets that would keep them going till lunchtime! 
                 As a replacement to rice at night, we are now using alternatives like cracked wheat, bajra or pearl millet, and the difference in digestion and overall health is quite apparent. Though the suggestion here is for bajra with curd, one can have it in any form they wish, as one would with rice. 

BAJRA WITH CURD

Ingredients :
Bajra (Pearl millet) - 1 cup
Curds - as required
Salt to taste 
Hing (Asafoetida pwd) to taste
Fresh curry leaves 
Method :
1. Lightly crush the bajra using either a mixer or the stone masala crusher. We just want to roughly break it in the form of broken wheat. Wash once and soak for an hour. 

2. Pressure cook using 2.5 cups water up to 4-5 whistles, then reduce flame and let cook for 7-8 minutes more. 

3. Once pressure has subsided, remove and let cool. Lightly beat curds, add salt and hing. Add required amount of cooked bajra and serve garnished with curry leaves.