Tag: indian

Bramhi Tambuli

Bramhi is a medicinal plant which grows abundantly in the coastal region of south canara.

It’s a round single leaf with a delicate stem which has a distinct taste.

In the local region of Udupi it’s called timare

In Karnataka it’s called indelicate which means a single leaf.

It is nutritious and rich in antioxidants which aids memory retention.

During rainy weather these leaves are available all around and most of the households in our hometown would have a chutney, tambuli or bharth made from these tiny leaves which is a powerhouse of nutrients.

Let’s get to the recipe ….

Ingredients:

Bramhi leaves – a handful or around half cup.

Cumin seeds – 1/2 t spoon

Curd – 1 cup

Grated coconut – 1/2 cup.

Salt as per taste.

Green chillies – 3

For tempering

Coconut oil – 1 table spoon

Mustard seeds – 1/4 spoon

Curry leaves

Garlic – 1 cloves minced

Method:

Wash the Bramhi leaves until clean

In a bowl add the salt, curd and whisk well.

Keep it aside.

Now in a mixer jar grind the grated coconut, cumin and the green chillies to a smooth paste adding the curd and once it is a smooth paste add the bramhi leaves alongwith the tender stem and grind to a smooth paste.

Transfer to the bowl that has the remaining curds and mix well.

You can adjust the consistency as per your choice.

Now take a small pan and heat some coconut oil

Add in the mustard seeds and curry leaves and finally the minced garlic.

Mix well and pour it over the ground mixture and mix evenly.

This Tambuli goes well with steaming rice.

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Stir fried Cabbage

Cabbage , a cruciferous vegetable is low in calories and high in nutrients such as vitamin B 6, K and vitamin C.

It is anti inflammatory as well as rich in fibre.

Easy to cook and also can be eaten raw , steamed or stir fried.

It’s diabetic friendly and helps to balance the blood sugar spikes.

Can be cooked with colourful peppers and carrots to make it more tasty and colourful.

Do try this simple stir fry.

Ingredients:

Cabbage shredded – 1 cup

Carrot grated – 1 piece

Green capsicum-1/2 piece sliced thinly

Red Onions – 2 medium sized sliced finely.

Red chillies -3

Mustard – 1/4 spoon

Coconut oil – 2 table spoons.

Lemon juice – 1 tea spoon.

Salt as per taste.

Method:

In a pan heat the oil and add the mustard and broken red chilli bits.

When it splatters toss in the sliced onions and on high flame sauté them for about two minutes

Add in the cabbage shreds along with the grated cabbage and whom it’s slightly cooked add the green Capsicum slices and then the salt.

Mix well and put of the flame and add about a spoonful of lemon juice.

It can be had with roti or rice.

Please Note: you can also use tri coloured peppers.

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Green Mung Bean Idli’s

Green gram also known as Mung beans are a powerhouse of nutrients and rich in protein, vitamins and minerals.

The mung beans have been soaked and sprouted which makes it is even more nutritious and easy on the digestive system .

Also the process soaking and sprouting of the Mung beans reduces the anti-nutrients called phytic acid which blocks the absorption of nutrients in our body.

Moreover it’s diabetic friendly and super plant food…

Ingredients:

Idli Rice rava – 1.5 cups

Green Mung – 3/4 cup sprouted

Urad dal – 3/4 cup

Water to grind the batter

Salt as per taste.

Method:

Soak urad dal and green gram separately for 5-6 hours and grind together to a smooth batter.

Wash idli rava and strain the water.

Add the idli rava to the batter and mix well lightly with the ladle.

Add salt on the top and cover the utensil with a lid and allow the batter to ferment overnight.

The batter should be thick and of pouring consistency.

You may add a little water if it’s too thick.

Next day mix the batter well and grease the moulds with some oil and pour the batter into the moulds and steam them for about fifteen minutes in a steamer or in a cooker(without the weight or the whistle)

Enjoy steaming hot idli’s with coconut chutney.

namithaskitchen

Nankhatai

Nankhatai are soft delicious cookies prepared in almost all homes in India. The aroma of ghee fills in as they are baked.

One does not need an occasion to bake these melt in the mouth desi Indian treat.

We don’t need an oven to make them. They can be baked over a thick bottomed pan and come out as good as the baked one.

Do try them as this is a simple and quick recipe.

Ingredients:

Wheat flour – 1 cup

Ghee – 1/2 cup

Semolina – 1/4 cup

Chick pea flour (Besan) – 1/2 cup

Powdered Brown Sugar – 3/4 cup

Slivered nuts – 1 table spoon(almond, pista and cashews)

Powdered Cardamom 1/4 spoon


Baking soda -1/4 spoon

Method:

In a deep bowl over a strainer add in the Besan, wheat flour and baking soda and strain them into the bowl.

Now add the powdered sugar, semolina, cardamom and the powdered sugar and mix well.

Finally add the ghee (liquid) and mix lightly with the fingers to make a soft dough.

Now divide the dough into even sized balls and flatter each ball lightly with the help of one’s palms and garnish each cookie with the bits of the slivered nuts and press lightly.

Preheat the oven for ten minutes at 150 degrees.

Once the oven is ready place the Nankhatai leaving enough space between them so that they rise and do not stick to each other while they are baked.

Now bake them for 10 to 15 minutes at 150 degrees Celsius.

Do check them after 10 minutes as sometimes depending on your oven settings it can be ready after 10 minutes.

Once done allow to cool and the cookies are ready to be enjoyed😋

namithaskitchen

Horse-gram Idlies

Horse gram is a legume which is rich in protein and fibre. It’s mostly a native of South East Asia.

In India its mostly used in curries and also as a side dish. It’s rich in antioxidants and when sprouted is very healthy as it reduces the physic acid when it’s soaked overnight and allowed to sprout.

In the coastal region of Karnataka we prepare idlies which are nutritious and healthy too.

Ingredients:

Urad dal – 3/4 cup

Horse gram – 3/4 cup (Sprouted)

Semolina – 1.5 cups

Salt as per taste

Method:


Soak urad dal and horse gram separately for 5-6 hours and grind together to a smooth batter adding very little water.


Wash idli rava and add to the batter and mix well.


Add salt on the top.

Let it ferment overnight.


Next day mix the batter and pour the batter into the greased idli moulds and steam them for about 15 minutes.

Allow them to cool and remould them and enjoy hot steamed idlies with chutney or sambhar.

namithaskitchen

Kalakand

Kalakand is a milk based sweet which is normally prepared on festive occasions.

It used to be a long process where milk is cooked until it thickens and then the rest of the ingredients get added into it.

The paneer (cottage cheese) too would be home made.

I still prefer to prepare the paneer the previous night. Although generally we put some weight on it to extract all the moisture, when preparing this dish, I avoid doing so to retain the moisture as the end result is a perfect grainy textured Kalakand.

I prefer using milk powder instead of khoya as it saves time and tastes the same while cutting the entire process much shorter as making khoya from scratch is a long process.

You may increase the amount of sugar as per your preference.

Ingredients:

Paneer/cottage cheese – 1 cup grated

Milk Powder – 1 cup

Ghee – 2 table spoons

Brown Sugar – 5 table spoons

Almond slivers – 1 table spoon

Pistachio flakes – 1 table spoon

Cardamom powder – 1/2 teaspoon

Milk – 1 cup

Method:

In a heavy bottomed pan, preferably a non stick or ceramic pan, add milk and boil it – stirring occasionally until it thickens and reduces in quantity. This may take about 10-15 minutes.

Add in the grated Paneer and milk powder, mix well so that any lumps that may form disintegrate. Keep sautéing until you get a grainy texture.

Now add ghee followed by the brown sugar and cardamom until the mixture begins to form a ball leaving the sides of the pan.

Grease a small baking dish with some butter and transfer the mixture into the dish.

This may take about 12 – 15 minutes.

Garnish with pistachios and almond slivers

Pat it with the back of a ladle or a turner to smoothen the top and allow it to cool.

Once warm (no longer hot), cut them into square bits and enjoy.

namithaskitchen