Winter Delights in India

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 North India especially, during winters provides some irresistible, colourful foods that are a must have if you’re here. Well, even if you’re not living in the north you can enjoy the warming foods if the ingredients are available. They are healthy, yummy and different from the summer foods. Provide variety, colour and good cheer. 

1. Sarson ka saag

2. Methi delicacies

3. A variety of foods mage of jaggery and safeon

4. Soups

5. Bajra, makki and use of other flours

6. Sesame preparations

7. Pea preparations

8. Other veggies that we get during winters only and are locally produced giving that juicy yummy taste. 

I will keep adding the recipes and pictures of my cooking here. You add on too ❤️ 

❤Picture number 8 is Sarson Ka Saag. It is made with greens of the mustard plant, that has a typical tangy taste, Spinach leaves, and Bathua leaves, also a part of the green leafy brigade. It is grown in some limited parts of the world and is consumed during winters in a few forms. Mainly as a vegetable or its paste is used to flavour the yoghurt, or then used in this saag. The "saag" is an Indian word, mainly the greens cooked together and eaten with indian bread made of cornflour flour. 

These greens are boiled together with ginger, a tablespoon of mustard oil, garlic, green chilli and channa dal (split chick pea lentil). Once done blend it in a smooth paste , temper it with cumin seeds, red chilli, garam masala in pure cow ghee. ( for vegans use olive oil.) Add a dash of cream, that can be avoided for vegans. 

Serve this hot with hot freshly made Makki ki roti. Roti's are synonymous with chapatti's that are thin, flattened bread cooked on a skillet. 

This food is loaded with iron and other vitamins and minerals. Also Calcium , manganese, Vit C, other flavinoids and phytochemicals.Detoxifies the system, keeps you warm and is the ultimate winter delight. 

Serve it with salad, curd, butter, and jaggery. If Eggplant veggie is there it a great compliment to the Makki ki roti and sarson ka saag combo.

❤Picture no 4 is Bajra ki roti Made from kneading the pearl millet flour with hot water, add, a bit of oilve oil ,chopped green chillis, chopped green coriander, salt and ajwain (Carom seeds).   Make small balls and pat the dough with hand on a muslin cloth as rolling it with the rolling pin will prove to be difficult. Use olive oil or pure cow ghee to make these parathas (bread) and have it with any veggie or Amla chutney. 

Bajra or flour of pearl millet is gluten free, kind on the gut, and a winter comfort food. An alternate to this is the bread that is made without salt and had as a sweet with jaggery.

Bajra has some amazing goodness other than being gluten free. It has a lot of fiber, magnesium, potassium and folic acid. Keeps blood pressure, obesity, anemia, diabetes and other ailments at bay. 

❤Picture number 1 and 2 is Mashed smokey egg plant with dill and peas. This too is an amazing winter vegetable. Roast the egg plant (the round variety) , remove the skin and mash it roughly. Take a tsp of mustard oil, add cumin seeds, red chilli powder chopped ginger and chopped onion and garlic. Onion and garlic is optional..avoiding it brings out the taste of the smokey flavour of the roasted egg plant. Put the mashed brinjal in the hot oil with the above mentioned ingredients. Saute it for some time and its ready to eat. Garnish it with fresh chopped dill and coriander leaves.

❤Picture numbers 3, 6 and 9 Are the bonfire lit on the 13th of Jan especially to herald the harvest season for farmers all across India. Its a festival that people celebrate with cooking meals with sesame, peanuts, corn, jaggery,puffed and flattened rice and other winter stuff that they first offer to the fire, pray and thank God for a healthy crop and then partake it amidst a lot of song and dance.

❤Picture number 10 ans 11 Are ingredients for tomato veggie soup. I add tomatoes 8, the fresh juicy red carrots4-5, beetroot 1, a small piece of gourd (lauki), ginger an inch, garlic, about 10 pieces, coriander sprig i, onions 2. Boil it all together, with salt and pepper. Once done, blend it and pass it through the sieve. Add water if it is thick, and a bit of cream (optional). add vinegar to make it tangy and a few herbs like oregano and coriander, basil too. Serve boiling hot. sprinkle a bit of pepper on serving.

❤Picture number 7 is a part of the colourful veggies available during winters. There are so many more. 

Till Laddu (sesame sweet with palm and coconut jaggery)

Till ka laddoo made in palm jaggery, ground walnut, cashews, almonds, cardamom and love 💖 The white and black sesame was roasted and ground coarse  too #sesamesweets #blacknwhitesesame #feedwithloveandrespect #veggiedelights #cookmeyum #cookathome #indiandessertsarethebest #calciumloaded #mineralsloaded #vitaminsloaded #healthysnacks #healthfulliving365 #eatwithoutworry

One catori till, warm it slightly in a pan, do not toast it too much. Keep aside. 

Take jaggery , in a hot pan add a tsp of ghee, add 2 1/2 cups of jaggery which is cut in pieces so that it melts faster. Add just a tsp of water, add mixied dry fruits and seeds.. 1/2 a cup( optional), sonth thora sa maybe 1/2 tsp, and quickly remove from fire..

The tough part is to make the laddoos when hot. Keep wetting your palm with water.

If making the laddoos is difficult then set it in a greased plate to make barfis. 

Enzoyeeee

Besan (chickpea) sweet balls

Besan ladoos (chickpea flour sweet) made for Raksha Bandhan 🙏🙏♥️♥️🙏🙏 Always make a festival special by cooking up some delicacies or favourite foods of the family.
Lots of strength required to continuously stir the mixture roasting of low flame. The fragrance of ghee and roasted chickpea flour spreads all over the house. When its nicely done leave it to cool. Add powdered sugar and cardamom powder along with broken cashews. Use your hands to make round balls. Enjoy!!
PS: I used granulated sugar also called Bura sugar, available in shops or online too..Can be made at home too. Where the sugar is boiled and dried , the clean residue left is a healthier option.

A Simple and Healthy Meal

A vegetarian pulav, where rice is cooked with vegetables and a culinary blend of Indian spices, making it a mouth watering dish. Along with a boiled egg and tomato chutney.

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Breakfasts-sumptuous and doable

This post is my attempt at putting up the daily breakfast that we have here as vegetarians, egg being the maximum we are inclined towards the non veg side. I am always intrigued and keen on a variety of options we can create as a good breakfast. As they say eat healthy and well in the morning. After all we are breaking the night long fast and the tummy needs its fuel to be bright and active through the day. These morning options are great, and I am sure you all must be having it this way, or maybe healthier. If so, do suggest your ideas, they are welcome. These are a copy of my Facebook posts on my page https://www.facebook.com/healthncookery/
Day 1
Vermicelli savoury, ragi (finger millet or nachni atta as it is called) paratha and fruits. Savour the breakfast with sumptuous nutrients meant to be had in the morning an hour after the morning tea with oats biscuits. An effort to start the day with healthful food that keeps us active and mindful through the day, should be the mantra for today and everyday. Idea being that one must be able to churn up healthy options and a variety quick enough.#easycookhealthfulfood

Day 2

Today's breakfast that will keep us full till the next meal is idli chutney with fruit and lime juice. Idli needed some prep from a day before, three katoris broken rice, one katori urad dal soaked for6 hours, then ground it in the mixer grinder, put salt and water till dropping consistency, kept it for about 8hours. And then put baking soda, just a pinch and a bit more water. Steamed the batter in the idli mould. I added grated carrot on a few to feel healthier ;)
Chutney is a mix of coconut, roasted chana, onion, garlic, small piece of ginger, few grains of jeera and coriander leaves.
Satisfying!!

Day 3

.
The omelette of course was made by beaten and fluffed eggs, both white and yellow ( we feel that an egg with the yellow is healthy). Added chopped onion, green chilies and coriander, salt and pepper on a non stick pan.
The cottage cheese sandwiches too were very simply made.
My aim is to impress upon all that a good breakfast cooked taking care that all nutrients are present is a very good effort, if we manage it. My variants are all simple and nutritious.
So some other combination tomorrow, lets see.
Till then please do share your super duper breakfasts.

Day 4

Monday, happy labour day! 
Today my cook reused the left over idlis that were made from urad dal and rice, a steamed healthy morning meal. She sautéed curry leaves, sesame seeds, onion, moong, urad and chana dal all three making up one spoon, crumbled the idlis and made this upma. Also a healthy alternative, an addition to list of wholesome breakfasts. 
I had it with sautéed beetroot, adding some morning nutrients, making me feel good. And the drink today was a chocolate smoothie. Well, indulgence at times can be okay. Morning times are active and busy, so you can make an attempt to burn those calories you think are extra.
 The sabudana khichri, made from the tapioca sago, which needs some prep time, about 5 of hours to soak in minimum water so that it becomes fluffed up with the water due to osmosis. The water should be just the level if the sago pearls if you want nice separate pearls, else be prepared for a gooey mess.
This is then made in a pan with ghee or oil as you so prefer, add sesame seeds, jeera, green chilli, small cut potato and peanuts crushed coarse. Add salt and sauté the mixture till it the sago pearls look transparent. The purely vegan, gluten free meal is done. You can have it with yoghurt or chutney.
What did you have for your breakfast today?
Stay hydrated stay healthy.

The kokum juice

Kokum or Gracinia indica has several health benefits
as an Anti-oxidant: The fruits of Gracinia indica is an excellent source of anti-oxidants, thus helps to minimise the impacts of many diseases. It also promote cell regeneration and repair.
Kokum for Allergy: Cold blend of Kokum is used as local application in urticarial and allergic rashes on the skin. The infusion is highly effective and suggested for these purposes.
Gracinia indica for Constipation: When a person is suffering from constipation, peel of dried fruits are given in the dose of 500 mg at night. It helps to ease constipation.
Kokum and Hyper acidity: Having acidity or hyperacidity, the cold mix of Gracinia indica, sugar and little amount of salt is given to overcome from the problems of acidity and hyperacidity.
Gracinia indica for Flatulence: Kokum is effective in case of flatulence, stomach pain and gaseous distension. The patient may take sip of the mix of Gracinia indica, ginger, honey, sugar and salt.
Kokum as healthy and refreshing drink and Syrup: The syrup of Kokum is in great demand not only in India but also all over the world for its medicinal properties.
Cracked Heels and kokum: The application of Gracinia indica butter is quite useful for cracked heels.
Indigestion and Gracinia indica: Suffering from indigestion, one should take the mix of Kokum should be taken along with black pepper and salt.
Kokum is also welcome in diseases and conditions such as hyperacidity, piles, fistula, heatstroke, infection, dysentery, etc.
When allergy takes the chronic form, the cool infusion may also be used internally.
Side-effects and Precautions: The fruits of Gracinia indica shouldn’t be used in excess. Milk and milk products should be used after one hour.
The kokum juice, dried fruit that i boiled and cooled to have it as a juice with raw honey and mint leaves.

Health and taste for your young 'uns

When the son is home and he wants to order food from out, you land up making something of his choice but with a healthy yummy twist. Here we have a Veggie burger. Ingredients being beetroot and carrot grated, ginger grated, garlic, green chilli, coriander, capsicum chopped very finely and tapioca pearls soaked and mashed with the rest of the ingredients to bind it. Add rock salt, coriander powder, red chilli powder, mixed herbs, chilli flakes, and coarsely powdered peanuts. Make them into round flattened balls , add olive oil on a non-stick stoneware, and cook them till they are brown. Place them in between the burger buns which have been toasted slightly on a non-stick pan, added with tomato ketchup and a thin spread of grated cheese, with thinly sliced tomato, cucumber and onion. The yum burger , healthy too, is ready to eat.

Light healthy dinner

Sauteed Veggies in half a teaspoon of olive oil, with cottage cheese, and a sprinkling of salt , pepper, a few herbs like Oregano, Basil, and rosemary with chili flakes made my sumptuous easily digestible dinner today. 

WARM OATMEAL AND APPLE

This delicious recipe is sweet, creamy and satisfying and will start your day with a nice warm tummy. It gives a full feeling, and one tends to avoid unnecessary snacking. Its great for the heart and a superb metabolism booster. Best of all, it tastes like a slice of apple pie!
Warm Oatmeal and apple

Ingredients
 
1 cup old fashioned oatmeal
2 cups skimmed milk
1 apple thinly sliced then cut into bite sized pieces
2 teaspoons cinnamon
1 teaspoon organic honey
2 chopped dates
Method of cooking 

In a medium sauce pan combine the almond milk, oatmeal, cinnamon. Heat on low until most of the milk is absorbed (stir as needed), See that most of the milk is absorbed. If you like your apples soft add them in now too, if you like some crunch wait until you are about to serve to stir in. In about 15-20 minutes total, remove from heat, add honey and chopped dates and serve.

Fish in Mustard Sauce

Ingredients

Fish pieces about 3 to 4

Turmeric powder

Fennel seeds

Nigella seeds

Fenugreek seeds

2 Onions diced

1 Tomato chopped into small pieces

2 spoons of black mustard seeds

Salt to taste

Mustard oil

Dried red chilly

2 green chillies

Fresh leaves of coriander

Method of preparation

 

Marinate the fish with salt and turmeric powder and keep it aside for 15 to 20 minutes.

Heat the oil in a pan till its really hot.

Place the fishes in the pan and lower the flame and allow the fish to cook.

Once it appears to be golden brown increase the flame before turning it upside down.

*This keeps the fish from breaking!!!!

After frying,keep the fish pieces aside.

In the same oil,put a dried red chilly and let it crackle.

Put the diced onions into it and fry till it gets golden brown.

Add the chopped tomato and let it cook for two minutes.

Add salt to taste and half tea spoon of turmeric powder.

Grind the mustard seeds soaked in water for about an hour along with two green chillies.

Strain the mustard sauce with the help of a strainer and set it aside.

Put this sauce into the pan and add a little water to it.

When it comes to a boil,add the pieces of fish to it.

Put one fourth spoon of fenugreek seeds,one fourth spoon of nigella seeds and one tea spoon full of fennel seeds into the gravy thus prepared and bring it to a boil.

Before serving,sprinkle mustard oil and garnish it with freshly chopped coriander leaves.

 

From Bonoshree Mukherji.

Aloo Posto ( Potatoes with poppy seeds )

Bonoshree Mukhrejee, just sent me this recipe, for my blog. Thanks friend. Love you.

 

Ingredients 

3 to 4 medium sized potatoes

3 tea spoonful of soaked poppy seeds

1 green chilly

2 to 3 spoons of mustard oil

Method of preparation

Grind the poppy seeds soaked in water for about 2 hours into a paste and keep it aside.

Take a pan and heat the oil.

Dice the potatoes into small pieces and saute them well in the oil.

Once the potatoes are golden brown,pour the paste into it and add a little water to it.

Add salt to taste and the green chilly too.

Bring it to a boil and sprinkle some mustard oil on it before serving.

Simple, rustic and amazingly yummm !!

Banana Pudding. From the Indian Subcontinent

Seema Sinha, Thank you dear friend for this amazing yummy recipe.

(Image sourced from the net)

Ingredients :
 Bananas : 7 ripe
Small cardamom :5
Sugar : 500gms
Coconut : one, with water
Raisins, cashew and saffron: as per requirement

Preparation Soak the raisins and saffron in a bit of water and keep aside.
Cut the bananas in small round pieces and start to boil it in water. Extractt the milk of the coconut and add it in this boiling mixture . Add the sugar, cardamom, mix it well, while boiling, keep stirring. Cut the cashew in thin slices, , add it in the mixture. Remove from fire, when you see that it seems the right dropping consistency, should not be very runny. Now you can add the raisins and saffron. Those with a sweet tooth, people, indulge yourselves. Instead of the white sugar, brown sugar can be used. Any little effort, towards maintaining good health, will mean something. Sweet times friends, enjoy this Indian dessert. Garnish a bit of ground cardamom, and slices of banana, and any other sliced dry fruits that you wish.

Cornball Curry ( Bhutte ki kofta curry )

Sent to me by my dear friend and  a good cook Seema Sinha.

Ingredients 

Corn on the cob: 3
Onion : 2 large
Tomato : 3 medium
Gram flour :two tablespoons, for binding and taste
Green chili, Ginger,  chopped coriander ,Garam Masala : As per requirement
Oil : for frying
Salt : To taste

Preparation

Remove corn kernels from the cob and mince them in the grinder. Mix it with Chopped and lightly sauteed onions, chopped green chili, coriander, gram flour and ginger. Make small round balls of this mixture and fry them. Keep them aside.
 For the curry 

Tomatoes : 2 medium size
Curd :50 gms
Onion : 2 medium
Garlic : 6 cloves
Chili powder, Jeera (cumin seeds), turmeric powder, ans salt : to taste

In a little bit of Ghee or oil, add Cumin seeds, let them crackle, add puree of tomatoes, fry it a little, then add curd, and the other spices. Once the spices seem to be well fried in little oil, add just enough water to submerge the corn balls in it, and to thicken the curry a bit. Once the curry seems well done, meaning just thick enough, add the koftas in it. Boil it once with the koftas ( corn balls). Serve it with hot Parathas, Rotis or puris. And add a green Chutney, complimenting and completing the colour combination, and tastes of the meal. Dont forget to add a salad, for the sake of roughage and good health. Good taste be to you!! 

 

Bishop's weed or Carom or Ajwain

Ajwain, or carom seeds as it is called, is easily available in all Indian grocery stores. Its a frequently used spice. It has a strong unique flavor and smell, mostly known for its gut healing properties.It works like a wonder drug in cases of an upset stomach. Just take 1/4th of a teaspoon, either swallow it with warm water, or then, chew it, if possible. Pure ajwain is very strong, and can have a pungency in it that many tastes cannot accept. Bad throat   Add a teaspoon of ajwain in two liters of water, boil it, and consume it through the day. See how the cough reduces, and the throat feels calm, and they say that it removes the mucous too. It serves as an antiseptic too, kills germs.If this incredible seed is soaked in lemon juice and black salt, dried in the sun, and consumed occasionally, it helps to keep the stomach in order, removes nausea and also gives a fresh taste in the mouth.
In India, it has been a very common practice among people to keep the body warm either by consuming ajwain, or then massaging the chest with ajwain heated in pure mustard oil. Keeps the body warm and secure from catching a cold. It is said that by applying this oil on painful joints one gets rid of joint pain too.
I know of people who grow this herb in their kitchen gardens, and consume the leaves ( I love the flavour) as a green vegetable, or seasoning on veggies, or then have them as fritters ( in a paste of bengal gram flour and fried) . The fritters taste incredible on a cool rainy day.
It plays an important role in oral hygiene too, as it kills germs in the mouth, and removes bad odor. Use of ajwain oil along with clove oil in gum pain is well known.
These are the benefits of Carrom seeds as I know, and have experienced. There may be many more.
Add on if you know, and help others benefit too. Go on!!

The Indian Spices Rage

India is known for its exclusive spices, since times immemorial. Countries of the world recognized India from the exotic spices they grew, and started trading in them. Several years ago spices were a hot commodity, its lure being the reason why many ships from all over docked here. It is said that one could even pay the rent or trade in gold with some special spices.The aroma, vitality and sharpness of these spices could well be the reason of its popularity. Not to forget the healing properties, and many more specialties that  these herbs and spices incorporated in them. Indian cuisine, with these seasonings and herbs, is considered as one of the most balanced foods of the world.
Here is a list of these spices, Wikipedia having quite a comprehensive list. The amazing quality of each, and the good it can do to the body is becoming quite a rage all over. Except that we must never overuse these strong herbs, they can harm too. Use in moderation is the key word here.

https://en.wikipedia.org/wiki/List_of_Indian_spices

Chicken khade masaale ( whole spices) wala

Sent to me by Sanjay Srivastava. I hope you cook this, and enjoy the spicy Indian Chicken recipe.

Recipe  As sent in to me by him. I will not be able to make many changes, as I am a vegetarian. I call upon friends to give inputs, if required.

First boil the chicken and discard it's stock.
Now take a pan and pour mustard oil and put it on burner. Add some cloves, bay leaves, cardamom, javitri (mace) and jaaiphal (nutmeg). Heat it and now add chopped onions and saute it till onions start leaving oil and turn brown red. Add salt, red chilli powder and ginger garlic paste. Now again saute it and add curd to it and some amount of water and give heat for around 10 minutes.
Refined oil may be used in place of mustard oil as per choice.
Now it is ready to eat.
REMEMBER:  The  spices added have a host of healing properties in them.

Posted on my Facebook page https://www.facebook.com/healthncookery/

2-min Salsa Verde recipe

Todays recipe is sent in by Shuchi Grover.

  Ingredients
1 bunch green (spring) onions (3-4 with green stems/leaves)
2-3 tomatoes
Cilantro - 1 cup (or 1 small bunch)
I lime
Recipe

Add green onions, sliced tomatoes and cilantro in a chopper. Pulse for a few minutes till finely chopped. Add salt and squeeze lime.
Tasty fresh salsa verde that can be used as a dip for chips or eaten as a side with quesadilla or tortilla/other wraps or sandwiches. Loaded with vitamin C , Calcium and other minerals. Love it!!

CHOLAY ( Without onion and garlic)

Another recipe from Shuchi. We belong to a family of vegetarians, where we did not incorporate onion and garlic in our cooking, but we did have it in salads. Later of course as tastes developed, everyone had their own style. But I must mention here that food cooked in my house, without these two ingredients was considered yum, and people loved it!! Here is one such recipe of chick peas ...

Ingredients:

Kabuli Chana (chick peas) (2 cups), soaked overnight

Tomatoes: 6(medium size)

Green Chillies: 2-3

Ginger:1 inch piece

Turmeric powder:1/2 tsp

Cholay Masala: 2 tsp(Everest masala)

Dhania powder:2 tsp

Coriander leaves(garnishing)

Jeera: 1 tsp

Chilli powder:1 tsp

Hing:pinch

Salt : to taste

Black salt: a pinch

Tamarind paste: 2 tbsp

Procedure:

1. Wash the Chana and soak overnight. Pressure cook the next day with a bit of salt.
2. Puree the following: Tomatoes, green chillies, ginger, turmeric, coriander powder. Do not add water. Keep aside.
3. In a kadai, add about 3-4tbsp of oil, hing, jeera and then the ground puree. Fry on medium till the masala comes together. Add cholay masala and kala namak and fry for a few more minutes. Add the cooked chana along with the water. Add more salt if necessary. Cook until the masala gets into the chana ~ 10 min.
4. Add tamarind paste and mix well.
5. Garnish with chopped coriander

Notes: I would go easy on the chilli powder

            Add 1 tbsp of tamarind paste, taste and add if necessary

Sabudana (pearl Tapioca) Khichri

A dish common in the states of Maharashtra and Gujarat, is commonly eaten during fasting days in India. My mother learnt it from her Maharashtrian friend. Each time she made it I loved the taste and would beckon her to make it more often. I would enjoy this dish in my Bombay hostel days, when we would be served with this, most Thursdays. I am sending across to you all, this recipe, written by my mom, more as her sweet love for me..

Ingredients: 250gr sago or sagudana.
 150gr. boiled and cubed potatoes
 125gr. roasted peanuts.
 2 tbsp. coconut powder.
 2 tsp. roasted jeera (cumin seeds) powder.
 1 tbsp. chopped fresh coriander leaves.
 1 tsp chopped green chilly.
 salt to taste.
 Pure ghee according to requirement.  

  Preparation: Soak sago in a bowl,adding water up-to the level of sago and a little more. Boil,peel and cut potatoes into small pieces.Grind roasted peanuts coarsely in a blender. 

 Method:  In a non-stick pan heat 2 tbsp ghee add potato cubes, roast for 5 minutes. Add soaked sago, jeera powder, coconut powder, salt, keep tossing till sago is tender and looks translucent. Add peanuts, mix nicely. If required can add little ghee.Turn off the gas and cover the pan.While serving sprinkle fresh coriander leaves.
 Enjoy this sumptuous snack with green coriander chutney.