Banana Pancake (Eggless)

INGREDIENTS

• 1/2 Cup Flour
• 2 Ripe Bananas, mashed
• 1/2 Cup Milk
• 1 Tbsp Sugar (or increase as per taste)
• A pinch of baking powder
• A pinch of salt
• 1 Tsp Fennel Seeds/Saunf (optional) 
• 1 Tsp Ghee or Refined Oil for greasing

METHOD

• Combine the flour, sugar, salt, fennel seeds (optional) and baking powder. Pour in the milk and whisk well.
• Mash the bananas well. Add to the milk and flour mix. Whisk well so as to mix all the ingredients well. Let it rest for around 15 minutes.
• After 15 minutes, heat a pan and grease it with oil. On a low flame, pour a ladle full of the batter. 
• Let it cook for a couple of minutes on low flame and then flip carefully to cook the other side as well. Cook until both sides turn golden brown.

Vegetable Couscous

Couscous - A popular alternative to rice and pasta.

Although a traditional food of North Africa, it is also quite the staple of of the Middle Eastern countries as well as Turkey. Hence, usually only in these regions couscous is available in their natural form.
The couscous found in the supermarkets of other countries are mostly pre-steamed, dried and ready-to-eat in about 5-10 minutes. All one needs to do is add slightly salted water and let the couscous absorb it and voila! couscous will be ready to devour :D .

Couscous is prepared from the hard part of the durum wheat which is the by-product of grinding at the millstone. Water is sprinkled on it and rolled to form small granules. Further, to prevent them from sticking to each other, dry flour is sprinkled and then strained through a sieve. Anything smaller than the accepted size of couscous, is again put through the same rigorous process till all the durum wheat has turned to proper sized granules of couscous.

Serves: 4
Prep Time : 10min
Cooking Time: 10min

INGREDIENTS

• 1 Cup Couscous
• 1.5 Cups Water
• 1 Medium Sized Onion, chopped
• 1 Small Carrot, chopped
• 3-4 French Beans, chopped
• 1/4 Cup Green Peas
• 1/4 Cup Corn
• Salt
• 1/4 Tsp Pepper, freshly crushed

METHOD

• Add about 1/4 tsp salt to the 1.5 cup water and boil it. When bubbles appear, switch off flame. Add the couscous to it. Cover and let it rest for 10 minutes. After ten minutes, the couscous will have doubled in size. Fluff with a fork.
• In another pan, heat about a tbsp of cooking oil. Add all the vegetables and stir-fry on a high flame for about 5 minutes. Switch off flame.
• Add the fluffed couscous and mix well. Sprinkle freshly ground pepper and serve it warm or at room temperature.

Spicy Karela Curry / Bitter Gourd Curry

Although many a people dislike the taste of this fruit (yep, its a fruit not a vegetable), for it's strong and bitter taste, it's medicinal benefits sure do outweigh any whims. In fact during my childhood, the name 'karela' itself was enough to be put me off, let alone eat it and I am pretty sure many would nod their head in agreement too. 
But once one realizes the many health benefits of this bitter tasting gourd, the dining experience sure becomes much more palatable.

Karela is widely known to be a liver cleanser, thereby purifying blood leading to good riddance of acne and other skin problems. Diabetes is another health problem, whose remedies have been long associated with karela as it contains certain chemicals which are act like insulin and help reduce the blood sugar levels.
Further, it is a natural energizer as it improves stamina and regulates sleep patterns.
Want a head full of healthy hair and a beautiful clear toned skin? - Karela is the answer. From anti-aging qualities and various skin problems to icthy scalp to shiny hair, this fruit provides a cure for all!! 

Karela juice, the most craved crispy fried karela's, bharwan karela(stuffed karela) and karela curry are among the many recipes of Karela.
Bitterness can be reduced by soaking the cut karela pieces in salted water for about 15 minutes, prior to cooking.

INGREDIENTS

• 4 - 5 Medium Sized Karelas/ Bitter Gourd, sliced
• 2 Medium Sized Onion, sliced
• 1 Tbsp Ginger Garlic paste
• 1-2 Green Chilly, or as per taste
• 1 Tsp Coriander Powder
• 1 Tsp Cumin Powder
• 1 Tsp Turmeric Powder
• Salt, as per taste
• 1/4 Tsp Amchur powder (optional)

METHOD

• Heat oil in a pan and add the sliced onions. Saute on a low flame till onion becomes translucent.
• Add the ginger and garlic paste and saute further till raw smell disappears. 
• Add the sliced karela's, salt and turmeric. Cover and cook till karela is almost cooked. Stir frequently.
• Add cumin and coriander powder. Mix well and add about half a cup of water. Bring to a boil and then lower the flame and let it simmer further for about 5 minutes or until required gravy consistency is achieved. Sprinkle amchur powder (optional) and give a final stir, before switching off heat source.
• Garnish with coriander leaves and/or thin slices of ginger.
• Relish this healthy dish with rice or chapati.

The Odiya Rasagolla

With great obeisance, I humbly place this dish at Your lotus feet, O Maa Laxmi. 

 

Rasagolla, the sweet dish which Lord Jagannatha had offered to his consort, Maa Laxmi, as a peace offering.
As per legend, Goddess Laxmi was upset with Her husband as He had left their abode without Her consent. This was the time when He was out on the rath yatra, along with his brother Lord Balabhadra and sister, Devi Subhadra.

After nine days, when they return to the temple, Goddess Laxmi does not allow them to enter inside the premises and keeps the door shut. She and Lord Jagannatha, then engage in a battle of words. An angry Maa Laxmi taunts them while Lord Jagannatha lovingly tries to reason and persuade Her to open the door stating tiredness. She even instructs her friends to not allow them inside. 

This divine argument, known as Laxmi-Narayana Bachanika, is concluded with Lord Jagannatha offering rasagolla - chenna (cottage cheese) balls immersed in sugar syrup. 

It is then that Goddess Laxmi allows them to re-enter their abode.

This ritual of offering Rasagolla is still kept prevalent in Puri, and after the nine day long rath yatra, the dieties of Lord Jagannatha, Lord Balabhadra and Devi Subhadra are taken inside the temple premises only after an offering of rasagolla's to Maa Laxmi. This day has since been known as Niladri Bije and marks the end of ratha yatra for that particular year.

And since 2015, the last day of ratha yatra or Niladri Bije of each year, is dedicated to this mouth - watering sweet and is celebrated as Rasagolla day.

Since times immemorial, rasagolla has been an quintessential part of Odisha, for both The Divine Lords as well as us- the mere mortals. This sweet dish is still offered as part of the daily bhog or offering to the dieties in Puri Jagannatha temple. 

Over time, this little spongy ball has picked up quite a number of nick names namely rasogolla, rasgulla, rashgola and rasbari among the many, and crossed geographical boundaries.

In a pan boil the milk. Keep stirring so as not to let the milk stick to the base of the pot as well prevent any fat from separating away.

 

As the milk starts to boil, add the vinegar/ lemon. As the milk starts to curdle, switch off flame.
Pour the curdled milk into a cheesecloth and discard the whey. Wash the chenna (while in the cheesecloth) with water so as to remove any sourness as well as smell of vinegar/ lemon.
Squeeze lightly and drain out most of the water content. Do not squeeze too much for this will lead to the chenna drying out. Let it hang for about 30 minutes to ensure the removal of any leftover whey.

After 30 minutes, knead the chenna with your palms, for around 5 minutes.

The final dough should not be too grainy nor watery, but soft and smooth.

Pinch out small portions and make smooth round balls.

Preferably in a wide bottom pot, boil water and sugar, till all the sugar melts. Add cardamom and let it bubble for a good 10 minutes.

Add the chenna balls into the boiling water. As these balls will puff up, make sure not to overcrowd with too many balls at a time. Cover the pot and let it boil. After about 8 minutes, flip the rasagolla's carefully. Make sure that the water is bubbling and covered throughout the cooking time.

After about another 4 minutes, switch off flame and let it cool down completely before transferring to another container. Let it rest for about 6-7 hours before serving and/or tossing into the refrigerator. At all times, make sure to keep the rasagolla's dipped in the sugar syrup else they tend to loose their round shape.

INGREDIENTS

• 1 liter Whole Milk
• 2 Tbspns Vinegar /Lemon
• 1.5 Cups Sugar
• 4 Cups of Water
• 2-3 Cardamoms 

METHOD

• In a pan boil the milk. Keep stirring so as not to let the milk stick to the base of the pot as well prevent any fat from separating away.
• As the milk starts to boil, add the vinegar/ lemon. As the milk starts to curdle, switch off flame.
• Pour the curdled milk into a cheesecloth and discard the whey. Wash the chenna (while in the cheesecloth) with water so as to remove any sourness as well as smell of vinegar/ lemon.
• Squeeze lightly and drain out most of the water content. Do not squeeze too much for this will lead to the chenna drying out. Let it hang for about 30 minutes to ensure the removal of any leftover whey.
• Preferably in a wide bottom pot, boil water and sugar, till all the sugar melts. Add cardamom and let it bubble for a good 10 minutes.
• Meanwhile, after 30 minutes, knead the chenna with your palms, for around 5 minutes. The final dough should not be too grainy nor watery, but soft and smooth.
• Pinch out small portions and make smooth round balls.
• Add the chenna balls into the boiling water. As these balls will puff up, make sure not to overcrowd with too many balls at a time. Cover the pot and let it boil. After about 8 minutes, flip the rasagolla's carefully. Make sure that the water is bubbling and covered throughout the cooking time.
• After about another 4 minutes, switch off flame and let it cool down completely before transferring to another container. Let it rest for about 6-7 hours before serving and/or tossing into the refrigerator. At all times, make sure to keep the rasagolla's dipped in the sugar syrup else they tend to loose their round shape.
• Dig in :D !!

Quinoa Upma

What better way to kick start the day, than with a bowl of protein packed quinoa upma. Flavorful, healthy and a quick recipe.
Combine it with a side dish of chutney (coconut chutney, badam tomato chutney, chana dal chutney) and sambar or have it on it's own, either way it will not dissappoint ;) !

How to cook quinoa - Quinoa

INGREDIENTS

• 1Cup Cooked Quinoa
• 1 Medium Onion, sliced
• 1/2 Tspn Ginger, minced
• 1/2 Tspn Green Chilly, sliced 
• A pinch of Asafoetida
• A sprig of Curry Leaves
• 1/2 Tspn Panch Phootan
• 1/2 Tspn Urad Dal
• 1/2 Tspn Channa Dal
• 4-5 French Beans, chopped finely
• 1 Medium Carrot, chopped finely
• 1/4 Cup Green Peas
• 1 Tbspn Oil
• Salt, to taste

METHOD

• Cook the quinoa. Fluff and keep aside.
• Heat oil in a pan and add the panch phootan. As it begins to crackle, on a low flame ,add the channa dal and urad dal. 
• As they begin to brown, add the curry leaves, ginger, green chilly and asafoetida. Stir for about a minute.
• Add onion and chopped vegetables.Add salt. Cover and cook until the peas start to get wrinkly. Stir occasionally.
• Add the previously cooked quinoa. Mix well. Let it cook for another couple of minutes so as to mix uniformly. Switch off flame. Cover and let it rest for another 2 minutes before serving.
• Garnish with finely chopped coriander leaves and enjoy a hearty and healthy breakfast !!

Cranberry Juice

Packed with antioxidants, cranberries sure are the go-to cure for many an infection and disease. These ruby-red colored berries are quite sour and bitter in taste due to the presence of tannins (antioxidant). 

These berries have been very popular since centuries for being a natural treatment for urinary tract infections (UTI) as the high content of antioxidants can reduce the amount of bacteria in the bladder thus providing instant relief in most cases.
Presence of polyphenolic compounds within the fruit have been proved to reduce chances of cancerous tumors. Yet again, the flavonoids in it assist in cardiovascular health while the proanthocyanidins inhibits the harmful bacteria from clinging to teeth.
Furthermore, it helps in eliminating respiratory infections, kidney stones and peptic ulcers, along with strengthening bones and teeth.

Cranberries can be eaten raw but owing to their sour and bitter taste, they are usually cooked and sweetened to reduce their tartness.
One of the simple cranberry recipes - Cranberry Juice !

 INGREDIENTS

• 500gms Cranberries, fresh or frozen
• 1 liter Water
• Sugar, as per taste
• Cinnamon, optional
• Nutmeg, optional

METHOD

• Wash the berries.
• Boil water in a pot. Add the berries as soon as the water starts boiling.
• Lower the flame and simmer until the cranberries skin starts popping. Switch off heat source.
• Add sugar, cinnamon and/or nutmeg and let it rest for about 15-20 minutes.
• Strain through a cheesecloth/ strainer.
• Further blend the remaining pulp. Strain to remove any skin. Add to the previously strained batch.
• Enjoy it warm or refrigerate for a chilled glass of cranberry juice.

• Wash the berries.
• Boil water in a pot. Add the berries as soon as the water starts boiling.
• Lower the flame and simmer until the cranberries skin starts popping. Switch off heat source.

Add sugar, cinnamon and/or nutmeg and let it rest for about 15-20 minutes.

• Strain through a cheesecloth/ strainer.
• Further blend the remaining pulp. Strain to remove any skin. Add to the previously strained batch.
• Enjoy it warm or refrigerate for a chilled glass of cranberry juice.

Thai Red Curry

Thai Red Curry - A fantastic yet quick and easy curry infused with aromas which thrill the olfactory senses while satiating the taste buds !!


INGREDIENTS

• 1.5 Cups Coconut Milk
• 1 Tbsp Sugar
• 2-3 Tbsp Soy Sauce or as per taste
• 1 Tbsp Lime Juice or as per taste

 3 Cups of Chopped Vegetables which can include

• Eggplant
• Sugar snap Peas
• Red Bell Pepper
• Orange Bell Pepper
• Carrots
• Onion
• Capsicum
• Leafy Greens like Kale 
• Legumes
• Babycorn

 For the Red Curry Paste

• 1 Medium Sized Onion
• 4-5 Garlic Cloves
• 1" Galangal /Thai Ginger
• 5-6 Red Chilly
• 5-6 Kaffir Lime Leaves (or finely grated zest of 1 Lime)
• 5-6 Sprigs of Coriander Leaves
• 2 Stalks of Lemon grass
• 1 Tbsp Coriander Seeds.powdered
• 2 Tsp Cumin Seeds, powdered
• 2 Tsp Pepper Powder

METHOD

• Combine all the ingredients of the curry paste and blend to a smooth paste. Add a couple of tablespoons of water if necessary. Keep aside.
• Heat oil in a pan and stir-fry the veggies on a high flame, till half cooked. Remove from flame and keep aside.
• Add about a tablespoon of oil to the now empty pan and heat it. Add the curry paste and saute for a couple of minutes.
• Then add the coconut milk along with about a cup of water. Add salt. Bring to a boil. 
• Add the soy sauce, lime juice (optional), sugar, veggies and simmer for about 6-7 minutes, or until the vegetable are cooked.
• Garnish with chopped coriander leaves. Best enjoyed while steaming hot along side a plate of steamed rice.