|Misti Alu Begun Posto|
Thursday, March 23, 2017
Monday, March 20, 2017
|Singapore Egg Noodles|
I generally make Singapore noodles with rice noodles, but egg noodles work just as well. This is a one-dish meal that can be made in under 30 minutes and is a great lunch idea. Accompanied by a serving of pan-fried dumplings, this hits the spot and keeps you satiated for a while.
Friday, March 17, 2017
|Baked Apple Delight|
During weekdays, our kitchen was the domain of Kanchi who arrived in the wee hours of the morning so she could make us breakfast before we left for school. The weekends were always special because Mum took over kitchen duties. Winters were spent in Calcutta, but we returned to the mountains in the early part of March while it was still pretty cold. Porridge made from old-fashioned oatmeal was a favourite part of breakfast because it warmed us up and was filling to boot!
Fast forward several decades to a time when consuming sugary desserts are a no-no so this combination of porridge and apples is a welcome addition to dinner. So easy to prepare, the memories of my childhood evoke images of my mother's nurturing nature, with the creation of this all-time favourite.
Sunday, March 12, 2017
Dal Makhani which translates to Buttery Lentils is generally made with a lot of butter and cream. This is a lighter version (inspired by the late Tarla Dalal) of a dish that originated in the Punjab region of India. It's a popular dish among truckers who dine at truck stops all over India called 'dhabas'. Because it is made so rich with butter and cream, it is served on special occasions like weddings and festivals.
The base is a combination of whole urad dal and rajma or red kidney beans. The legumes are soaked overnight and pressure cooked the next day with onions, ginger and a variety of spices. In place of dry kidney beans, I used a can to save time.
In spite of using only half a stick of butter, these lentils were creamy and delicious. They go well with hot, steamed rice or with a variety of Indian breads.
|Skinned Black Gram or Urad Dal|
|Split Black Gram|
|Whole Black Gram|
"Some types of dals or lentils are healthier when compared to other dals. For example, the black gram dal and moong dal are considered healthy as well as nutritious for their amazing properties. Urad dal, also known as white lentil or black lentil is a kind of bean that is grown in the southern parts of Asia. Also known as black dal, urad dal is used as a major ingredient in Indian cuisine for preparing a healthy diet.
Both black and yellow urad dal are used for preparing a variety of dals with different flavours. It is highly valued due to its numerous health benefits. For example, Urad dal has protein, fat, and carbohydrates which is required by the body. If you are looking for a protein-friendly diet, then opt for urad dal. This dal is one of the richest sources of proteins and Vitamin B.
Urad dal is also good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse. Urad dal is also rich in fibre which makes it easy to digest. Some types of dals are good for the heart as well. For example, urad dal benefits the health as it is good for the heart. Consuming urad dal helps to reduce cholesterol and improves cardiovascular health.
Moreover, if you are feeling lethargic and lack energy, then have black gram. It is one of the healthy pulses for vegetarians as it boosts energy in the body and has rich iron content which fights several health issues."
For some of the amazing health benefits of including urad dal (black gram) in your diet, read more at: http://www.boldsky.com/health/wellness/2013/health-benefits-urad-dal/energy-booster-pf23551-036068.html
Saturday, March 04, 2017
|Shrimp in Spicy Tomato Garlic Sauce|
I used half a pound of large shrimp (20-30 shrimp per pound) that were already peeled and cleaned. The base of the sauce is tomato puree that was made spicy with the help of Gochujang (Korean chili paste) which has a hint of sweetness. For a more tomato-ey taste, tomato ketchup added both colour and served to thicken the sauce. Minced garlic and Thai red chili peppers along with a sliced onion rounded out the flavours.
This shrimp dish is best served over a mound of steamed, long-grain rice.
Thursday, March 02, 2017
These delicious 5-ingredient oatmeal pancakes go from pantry to table in under 15 minutes and are a cinch to make. Using a package of instant oatmeal flavoured with maple syrup and brown sugar (the box stated 50% less sugar than the regular) eliminates the need to add sugar to the batter. Top the pancakes any which way - with more maple syrup or fruit compote and/or nuts. I simply sprinkled pumpkin pie spice over my pancakes and paired them with a couple of veggie sausage patties.
|Savoury Oatmeal Pancakes|
I've made savoury oatmeal pancakes before and those were delicious too.