Undi ( Steamed cream of rice balls)

Undi is a traditional Konkani breakfast item. When I say Konkani, I mean South Canara Konkani people. I am sure other people living in the Konkan region also make it.Undi is also known as "pundi" in Tulu and "mootli" by Catholic konkanis. "Mootli" means fistful, as fistful of batter is taken and shaped into balls which are then steamed.Traditionally in the Hindu households it is served with jaggery syrup. Others eat with with spicy curries like fish curry& egg curry. I like it with a little butter/ ghee filled in the little hole/ indentation and spicy dry chutney like lasun ( garlic) chutney sprinkled over it! :) yum!

Coincidentally, this is also the first dish that I cooked all by myself as a little girl in my "play kitchen". I must have been 8 or 9 years old at the time. I had miniature pots and pans which also included a miniature idli steamer! If a little kid can cook it, it has to be a easy dish to make!:)

Servings: 2-4

Ingredients:

Rice rava( idli rava or cream of rice): 1 cup
Coconut oil:1 tbsp
Mustard seeds: 1/2 tsp
Urad dal: 1/2tsp
Methi seeds( fenugreek seeds): 1/8
tsp
Curry leaves: 1 sprig
Freshly grated coconut: 1/4 cup
Water: 1 1/2 cups
Salt: to taste
Sugar/ jaggery: 1/2 tsp 

Method:

Wash idli rava thoroughly and keep aside.

In a kadai, heat oil, add mustard seeds. Once the mustard seeds splutter, add the urad dal, methi seeds, curry leaves and saut� for few seconds until the urad dal starts turning golden.

Now add the washed  rice rava, grated coconut, hot water, sugar & salt. 

Cover and cook on low flame until all the water evaporates and the rava mixture starts to easily leave the kadai( about 7-10 minutes). 

You know it is done if when you touch with your finger, nothing sticks to your finger. Turn off the flame.

Let it cool down a little. With damp hands take small portion ( fist full) of the batter and shape it into a ball. Indent the center of the ball with your index finger. Make such balls until all the batter has been used. Keep it aside.

Fill the idli steamer with little water and bring it to boil. Place the steamer plate in it.

Arrange all the balls on the plate and steam for 10 minutes on medium flame. You can also use the pressure cooker/ pan for this but without the whistle.

Photo credit: Shailaja Rao

Photo credit: Shailaja Rao

Serve hot with butter/ghee and chutney of your choice or with jaggery syrup or honey or with some spicy gravy dish like prawn curry or fish curry.

Enjoy!

Cooking made easy:

You could make efficient use of your time and save energy( gas) by utilizing your resources to the fullest. When you are cooking rice in the cooker, also place the dal( lentil) or beans that you will be using to make another side-dish for lunch of dinner.

Another good example is the above dish. When you are steaming Undi or Idlis, you could steam/ cook another vegetable that is required for your lunch / dinner in the bottom half of the steamer. Of course, this depends on the size of your steamer/cooker.

Tip for healthy living:

Aerobic exercises are essential for the well being of the cardiovascular system. Aerobic exercises includes activities like walking, jogging, biking, running and swimming. An activity is considered aerobic only if it is done for at least 20-30 minutes. At least 45 minutes of aerobic activity is required before stored body fat  is utilized as a source of energy. At least 30 minutes of daily aerobic activity is recommended for a healthy cardiovascular system. 

References:
http://www.exrx.net/Aerobic/AerobicComponents.html
http://acsm.org/about-acsm/media-room/news-releases/2011/08/01/acsm-issues-new-recommendations-on-quantity-and-quality-of-exercise
http://www.medscape.com/viewarticle/583553_7
http://quizlet.com/4507792/exercise-prescription-for-aerobic-fitness-flash-cards/

Food for thought:

Forgiveness is the key to action and freedom. Hannah Arendt

Classic Chocolate-Chip Cookies

Chocolate-chip cookies is the one thing that I could make over and over and rest assured that they will disappear in no time! :) My kids just love it! My sister-in-law and her kids are visiting us and I figured what better than home-made chocolate chip cookies. I made huge batch, one big container of big ones and one cookie jar of small ones for my little one. My son the minute he saw the little jar, he goes.. "Cookies".. "Mommy cookies, baby cookies!" ; Referring to the big and small cookies!The cookie jar was half-empty by that night and within 2 days of making them, they were all gone and become a part of history:)! Here is the classic chocolate chip recipe from Nestl�:

Servings: makes about 60 cookies

Ingredients:

Flour: 2 1/4 cups
Baking soda:1 tsp
Salt: 1 tsp
Butter: 1 cup, at room temperature.
Brown sugar: 1 1/2 cups
Vanilla essence: 1 tsp
Eggs: 2 large, beaten.
Chocolate chips: 1 cup

Method:

In a bowl, mix together flour, baking soda and salt.

In another bowl, using an electric mixer, mix together the butter, sugar and vanilla essence until creamy.

Add the beaten eggs and mix well.

Slowly add in the flour mixture little by little. Mix well.

Stir in the chocolate chips.

Cover the batter with cling film and freeze it for at least an hour.

Preheat the oven to 375 deg F.

Line a cookie sheet with parchment paper.

Using a ice cream scoop, drop spoonful of dough onto the cookie sheet 2 inches apart.

Place the cookie sheet on the center rack of the oven and bake for 9-11 minutes depending on your oven.

Check for doneness using the toothpick test. When the toothpick is inserted into the center of the cookie and it comes out clean, then the cookie is done!

Let the cookies cool on the cooling rack for 5-10 minutes.

Once completely cooled,store the cookies in an airtight container.

Enjoy with a cold glass of milk or just like that! :)

Cooking made easy:

Freezing the cookie dough makes for cookies with desired thickness. The dough balls when placed on the cookie sheet tend to spread out making the cookie large but thinner. Freezing the dough minimizes this phenomenon.

I generally tend to make a huge batch of batter ( like above) and freeze half of it for future use. This way I have fresh cookies any time the kids desire!

Tip for healthy living:

Limit the amount of sugar in your daily diet. Use natural sugars like palm sugar, jaggery, honey, molasses,coconut sugar whenever possible. It is much healthier.
References:
http://www.huffingtonpost.com/kristin-kirkpatrick-ms-rd-ld/dangers-of-sugar_b_3658061.html
http://www.webmd.com/food-recipes/features/health-effects-of-sugar
http://articles.mercola.com/sites/articles/archive/2010/04/20/sugar-dangers.aspx
http://www.prevention.com/food/healthy-eating-tips/weird-effects-sugars-having-your-body

Food for thought:

Be mindful when it comes to your words. A string of some that don't mean much to you, may stick with someone else for a lifetime. Rachel Wolchin

Cauliflower Bhajias ( Fried Cauliflower)

It is traditional in India to have a snack with the evening tea. Guess the British left behind the concept of drinking evening tea. A cup of evening tea is generally had in most Indian homes between 4 pm and 6pm. The tea is generally accompanied by some finger food or snacks, which are usually savory in nature. One such popular evening snack are Bhajias and pakoras. Bhajias can loosely be compared to the fried onion rings while pakoras are akin to the fritters that are available  in the western countries.Bhajias can be made with a lot of vegetables. The basic concept is to make a thick batter using chick-pea flour, red chilli powder, jeera or ajwain and salt. In this batter the chosen vegetable is dipped and then deep-fried. Simple right? The most commonly used vegetables for Bhajias are cauliflower, eggplant slices, potato slices, yam slices, yuca slices, jackfruit, breadfruit, bell-pepper, chilli pepper &plantains.

Today, I am sharing the recipe for the much popular cauliflower bhajias. As a rule, I don't make fried stuff. I call them indulgences, which are to be indulged in occasionally and in moderation.

Servings: 4

Ingredients:

Cauliflower: 16-20 florets from a small head of cauliflower.
Chick-pea flour( besan): 1/2 cup
Red chilli powder: 1/4 tsp( you can use lesser depending on your spice level)
Jeera ( cumin seeds, crushed) or ajwain: 1/8 tsp
Salt: to taste
Water:2 cups( for soaking) + 1/4 cup ( enough to make a thick batter)
Oil: for frying( I use coconut oil)

Method:

Boil 2 cups water with a pinch of salt . Turn off the flame, soak the cauliflower florets in this water for 5 mins. Drain and keep aside.

In a small bowl, mix together the chickpea flour, red chilli powder, jeera or ajwain, salt and water and make a thick batter that can coat the cauliflower easily and does not drip off!

Heat oil in a kadai/ frying pan to 400 deg F. You could also use a deep fryer if you have one.

Dip each cauliflower in the above batter until it is completely coated and drop it gently into the hot oil. Drop just enough florets that fit the frying pan in a single layer. 

Do not overcrowd the pan. Overcrowding results in poor quality of the end product. Fry until well done on both sides, about 2-3 minutes each side on medium flame.

Remove with a slotted spoon onto a plate lined with paper towels so as to soak the excess oil.

Serve hot with some chutney/ ketchup or as is! Goes well with a cup of chai, as an appetizer or as a side-dish for lunch/dinner.

Enjoy while I take this dish to Angie's for Fiesta Friday # 27. While Angie is out on vacation, we have two very capable hostesses this time to entertain us:the Aussie duo:Dame Madge and Dame Saucy. Do join the fun!

Cooking made easy:

How can you tell if the oil is hot enough and ready for frying? One method is to see the beginning of little fumes on top of the oil. But a better way is drop a drop of batter into the oil. If the batter floats immediately to the surface, the oil is ready for frying. If the batter sinks, then the oil is not hot enough for frying. Frying in oil that is not hot enough result in soggy, oily end product. When the oil is of the right temperature, the end product is crispy without excess oil dripping from it.

Tip to healthy living:

Ajwain and jeera (cumin)are both known for their ability to prevent bloating.  Inclusion of either of these seeds aids in better digestion of the food , thereby preventing indigestion.People with regular bloating issues may benefit from drinking water that has ajwain soaked in it.

References:

http://www.thehealthsite.com/diseases-conditions/top-10-health-benefits-of-ajwain/

http://www.gyanunlimited.com/health/top-10-health-and-medicinal-benefits-of-ajwain/1122/

http://naturalhomeremedies.co/Carom.html

Food for thought:

Every man must decide for himself whether he shall master his world it be mastered by it. James Cash Penney

Banana-nut Chocolate- chip Muffins

It is fun to bake when you have a houseful ( in my case an apartment-full)of kids who appreciate, enjoy, relish and can afford to eat all the baked goodies! After all, they require energy to run around! I just love it! I had some bananas that were getting ready to go bad and decided to make banana-nut muffins.I usually make banana-nut bread, but muffins are easier to serve, easier to eat and easy to pack for picnics at the park. I threw in some chocolate chip for the extra temptation and drizzled some more chopped walnuts on top! The result was an irresistible Banana-nut chocolate-chip muffin. The kids loved it! My son didn't have the patience to wait to eat it! He kept saying "no,no,no" wiggling his cute little index finger every time I set out to take a picture! He just wouldn't let me take a good picture!

I was very happy to see them all gone in record time!

Servings: 2 dozen muffins

Ingredients:

Whole wheat flour: 2 cups+ 1 tbsp
Baking soda: 1 tsp
Salt:1/4 tsp
Ground cinnamon: � tsp
Ground nutmeg: � tsp
Vanilla extract:1 tsp
Butter:1/2 cup
Brown sugar:3/4 cup
Eggs: 3
Overripe bananas: 2 cups(4 bananas),mashed
Walnuts:� cup + 1/4 cup,chopped(optional)
Chocolate chips: 1/2cup

Method:

Preheat oven to 350 F degrees. Line a muffin tray with cupcake liners and keep aside. If you don't have liners, you could just grease it.

Mix 1/4 cup of chopped walnuts with 1 tbsp flour and keep aside.

Using a electric mixer,beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg  in a medium bowl until creamy.

Add the banana, and eggs, beating until smooth.

Now add the flour in little by little stirring with a wooden spoon.

Mix in the nuts and chocolate chips.

Let it rest at room temperature, uncovered for 10 minutes.

Spoon the batter into the prepared muffin tray.

Now sprinkle little bit of the dry flour mixed chopped walnuts on top of each muffin.

Place the tray on the center rack of the oven and  bake for 15-20 mins at 350 deg F. or until a toothpick inserted into the center comes out clean.

Take the muffin tray out and let it  cool for 10 minutes before removing  them out onto a rack to cool completely.

Enjoy them warm.

Cooking made easy:

Mixing the nuts with the flour prevents it from sinking into the batter.

To make muffins you don't necessarily need an electric mixer . You could just use a simple whisk. It will strengthen the arm muscles.;) Just kidding. The truth is there is not that much of mixing/ beating involved. The only thing that you have to worry about is making sure the butter is at room temperature, mixed with sugar and that the eggs are beaten well. The rest only need to be stirred or mixed gently. Over mixing the batter can make it hard.

Tip for healthy living:

Eating a banana first thing in the morning boosts your metabolism and kick-starts your day. It is a wholesome complete food containing all the essential  vitamins and minerals.Banana is rich in potassium and is a known prebiotic.

References:
http://en.wikipedia.org/wiki/Prebiotic_(nutrition)
http://www.webmd.com/vitamins-and-supplements/nutrition-vitamins-11/probiotics
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=7
http://www.bbc.co.uk/sn/humanbody/truthaboutfood/healthy/prebiotics.shtml

Food for thought:

Don't judge each day by the harvest you reap but by the seeds that you plant. Robert Louis Stevenson

Upma with vegetables( aka Baath)( Cream of wheat cooked with vegetables)

I think UPMA is one of the least liked breakfast items. It generally bland, tasteless and looks like a lump of cooked cream of wheat.. Right??

WRONG! Upma when made properly turns out delicious! It is all in how you make it. There is a very thin line between success and failure of UPMA. It has to be roasted to the right amount, there has to be the right amount to ghee( clarified butter) and the right amount of water. It should not be too dry or too runny. You know it is good when it easily and nicely leaves the pan when saut�ing.

There are several ways of making upma. You could make it just with a tempering of mustard seeds, curry leaves, urad dal, Chana dal and green chillies. In the end it is garnished with freshly grated coconut.This is usually the least liked version. Others add chopped onions to the above tempering which according to me makes it a little more tastier. Then others add chopped tomatoes in addition to the onions. Me, I add vegetables too and some nuts. This not only makes it tastier, it makes it healthier too.. My version is also called as Baath or Vegetable Baath and is commonly served for breakfast at Mangalorean GSB weddings and brahmopodesham( thread ceremony).

Servings: 4

Ingredients:

Sooji ( wheat semolina) : 1 cup
Peas and carrots: 1 cup, cooked.
Ghee( clarified butter): 2 tbsp
Cooking oil: 2tbsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig
Urad dal: 1/2 tsp
Chana dal: 1/2 tsp
Cashew halves:1 tbsp( optional)
Onion: 1 medium, diced small
Green chillies: 2, slit lengthwise
Ginger-garlic paste: 1/2 tsp
Turmeric powder(haldi): 1/4 tsp
Garam masala powder: 1/8 tsp
Sugar: 1/4 tsp
Cilantro leaves: 1 tbsp( for garnishing)
Salt: to taste
Water: 2 cups

Method:

Boil 2 cups water in a saucepan/ kettle.

Heat oil and ghee in a kadai/wok/saut� pan. Add mustard seeds. Once the mustard seeds splutter, add the urad dal, chana dal and cashew halves. Saut� for few seconds. 

Add the split green chillies, curry leaves, ginger-garlic paste and chopped onions. Saut� until onions turn transparent.Add the turmeric powder and saut� for 5 seconds.

Add the tomatoes and saute until it wilts slightly.

Now add the sooji and saute for 3-4 mins on low until the sooji looks a little blossomed(bigger). You know it's done when you can appreciate the individual grains of semolina. 

Now add the cooked peas and carrots, salt, sugar, garam masala and 2 cups hot water. Add the water little by little, mixing well in between.

 Cover and cook on very low flame for 3-4 mins, stirring in between. You know the upma is done when it easily leaves the pan upon stirring.

Garnish with chopped coriander leaves.

Serve hot with some mixture, yogurt, chips or by itself.

Enjoy!

Cooking made easy:

Always cook this dish on medium-to-low flame.

Traditionally only ghee is used to make this dish.  I used a combination of oil and ghee so that it is a little more healthier. If too little ghee/oil is used, this dish turns out too dry.

Tip for healthy living:

Regular exercise plays a great role in keeping your body healthy. Try to move all your joints through it's range at least once a day. This will keep your joints flexible. Try to get in at least 45-60minutes of aerobic activity everyday. This keeps your cardiovascular system healthy. Examples of aerobic activity are walking, biking, swimming and jogging.

References:

http://www.mayoclinic.org/healthy-living/fitness/in-depth/exercise/art-20048389
http://www.hsph.harvard.edu/nutritionsource/staying-active-full-story/

Food for thought:

People may hear your words, but they feel your attitude. John C. Maxwell.

Meatless Monday Cucumber Corn Salad

Making salads with cucumber is one of my favorites. It makes a great accompaniment to various rice dishes like pulao, biryani, puliyogre( tamarind rice), lemon rice etc. Cucumber is also very versatile. You could chop it, dice it, grate it, peel it .. The options are many. It easily compliments most other veggies use in a salad. My intent when I took the lone cucumber out from the refrigerator was to make a regular cucumber onion salad. Then I came across half a pack of corn in the freezer which I wanted to get rid of. I decided to use it in the salad. The end result was delicious, crisp salad. My son did not have the patience to wait for me to take a picture! :)

Servings: 3

Ingredients:

Cucumber: 1 medium, washed and diced.
Whole Corn kernels : 1 cup (fresh, canned, frozen)
Onion: 1 small, chopped.
Spring onion/ green onion: 2, chopped
Lemon juice: 1 tbsp
Lemon zest: 1 tsp
Extra virgin olive oil: 3 tbsp
Cilantro: 1 tbsp, chopped
Salt: 1/4- 1/2 tsp
Pepper: 1/2 tsp

Method:

In a salad bowl, add all the above ingredients and mix well. Refrigerate until ready to use.

Serve chilled with rice dishes or flatbread .

Enjoy!

Cooking made easy:

If you are using canned corn in the above dish, make sure you rinse the corn, drain it and then use it.

If you are using frozen corn, make sure you thaw it, steam it for 1 minute in the microwave, drain it and let it cool to room temperature before adding it to the salad.

Other vegetables like diced carrots, small cauliflower florets can be used in the above dish.

Tip for healthy living:

According to Ayurveda,cucumber has a cooling effect on the body when eaten.

Cucumber also helps get rid of dark circles around the eyes.Place one circular cucumber slice on each eye and rest for 1 hour. You will wake up feeling refreshed. Do this for a few days and you will see the dark circles reduce significantly.

References:
http://visual.ly/7-wonderful-benefits-cucumber-healthy-skin
http://www.care2.com/greenliving/16-superb-health-benefits-of-cucumber.html
http://www.naturalnews.com/036769_cucumbers_health_benefits_rehydration.html

Food for thought:

We may be personally defeated, but our principles never! William Lloyd Garrison