This Kitchadi has all the goodness of broken wheat and rice, besides the vegetables. It is good for diabetics and weight watchers as it is low in calories and a mini meal in itself.
I have adopted the one-pot cooking method to cook this kitchadi to make it simple. However, the taste is not compromised here.
Ingredients:
Samba broken wheat – 1cup
Broken rice -1/2cup
Chopped onions -1cup
Garlic paste-1/2tsp
Ginger paste -1/4tsp
Shelled peas -1/2cup
Diced carrots -1/2cup
Diced potatoes -1/4cup
Tomato puree -1/2cup
Turmeric powder -1tsp
Sambhar powder- 1tsp
Garam masala powder -1/2tsp
Mustard seeds-1tsp
Curry leaves-few
Mint leaves –few
Salt and oil - as required
For garnishing:
Chopped coriander leaves- 1tsp
Chopped capsicum -1/4cup
Clarified butter -2tsps (optional)
Method:
Wash and soak the broken wheat and rice in 3cups of water. In the meantime, temper mustard seeds in little oil in a non-stick pressure cooker. Then stir in the onions. When it turns translucent add the garlic-ginger paste. Stir fry for few seconds. Next, add all the powders and tomato puree. Cook for few seconds. Finally, add the vegetables, mint leaves and the broken wheat and rice along with the water. Close and cook for 15 minutes under pressure. Remove the kitchadi from cooker and garnish it with coriander leaves, capsicum and clarified butter. Serve along with cucumber raita or ginger pachadi.
Chickpeas are good source of protein, besides being rich in both soluble and insoluble dietary fibre. This keeps you full for a longer period and controls your appetite. Hence, it is highly recommended for diabetics and weight watchers.
Ingredients:
Chickpeas -1cup
Dates chutney -1/4cup
Chilli flakes -2tsp
Chopped onion -5tblsps
Chopped capsicum -3tblsps
Grated carrot -2tsps
Grated cucumber -1tsp
Chopped coriander -1tsp
Salt -as required
Method;
Soak the chickpeas in water for 8 hours or overnight. Add 2cups of water and cook in a pressure cooker till soft. Remove from cooker and add salt. Set aside for few minutes for the salt to seep in. Drain the water and combine with the rest of the ingredients. Serve along toasted bread roll.
Pani puri is a famous street food of North India. However, nowadays it is available throughout India. It is eaten by filling the puris (deep fried crispy and hollow Indian bread) with Pani (spicy tangy water). It is also known by different names like Gol gappa, Phuchka and gup chup. The filling is also different in different parts of the country. It ranges from mashed potatoes to lentil sprouts to chopped onion to boiled chickpeas.
Pani puri is best served at home as it can be prepared to individual's taste preference.
Ingredients:
Ready-made Puris -20
Date's chutney - 1cup
Lemon juice - 1/4cup
Sugar - 4tsps
Toasted cumin powder -2tsps
Iced cold water - 2cups
For the filling:
Boiled and mashed potatoes -1/2cup
Fried boondi/sprouts - 2tsps
Method:
Combine the dates chutney, lemon juice, sugar, toasted cumin powder and cold water. Balance the taste by adding more water. Pani or spicy water is ready.
To serve:
Make a small hole in the centre of each puri. Place a little filling in each of them. Fill it with the spicy water and consume it immediately.
To make it more pungent add chilli flakes to the potatoes. To make it less spicy, mix fresh orange juice to the spicy water. Pani puri can be served to kids by replacing the potatoes with fresh fruit pieces and the spicy water with any fruit juice of your choice.
Indian goose berry is known as amalika in Sanskrit and amla in Hindi. In Tamil language it is known as nellikai.
Indian goose berry and its tree have a lot of significance to Hindus. The tree is worshipped on Ekadashi day as lord Vishnu is believed to reside in this tree. This berry is considered as the nectar that got split on earth accidently during the churning of the ocean of milk by the gods and demons. Hence, it is believed to promote good health and longevity.
Indian goose berry has high antioxidant strength besides being rich in vitamin C. No wonder that it is widely used in Ayurveda and particularly, in the preparation of chawanprash. In fact, all the parts of this plant are used in the preparation of Indian traditional medicine. The berry tastes sour, bitter and astringent. Hence, it is preserved in brine water to make it palatable.
Nellikai pachadi is usually prepared on Dwadashi day - the next day of Ekadashi day. It is served along with Kerrai Molagootal
This is expected to remove the toxins that must have accumulated due to fasting on Ekadashi day.
Here is the recipe to make nellikai pachadi using Indian goose berry stored in brine water. This pachadi or dip tastes great with Upma, dosa, pongal and rice Kitchadi.
Brined Indian goose berry
Ingredients:
Brined Indian goose berry – 2
Green chillies – 2
Grated coconut – 1/2 cup
Beaten curd – 1 cup
Curry leaves – few
Mustard seeds – 1 tsp
Red chillies – 1(broken into two)
Salt and oil – as required
Method:
De-seed the Indian goose berry. Grind it along with grated coconut, salt and green chillies to a smooth paste. Add it to beaten curd. Add little water to bring it to pouring consistency. Temper mustard seeds, curry leaves and red chillies in little oil and garnish the pachadi.
Note:
To store Indian goose berry in salt water, wash and boil the Indian goose berry in water to which turmeric and salt has been added. Allow it to cool. Store it in air tight jars along with the water. It will stay up to one year.
Teatimes can be little different and cheering, when cake is served. This mildly sweet cake has the flavour of coffee, chocolate and a dash of vanilla.
Ingredients:
All-purpose flour (maida) -1 cup
Cocoa powder -1/4cup
Powdered sugar - 1 cup
Instant coffee - 10gms
Baking powder -1/4tsp
Baking soda -1/4tsp
Beaten curd -1/4cup
Milk -1/4 cup
Butter -1/2cup
Salt -1 pinch
Vanilla essence -1/2tsp
Choco chips - 1/4cup (optional)
Method:
Mix the instant coffee in milk. Keep it aside.
Combine all the dry items and sieve it twice.
Cream the butter and sugar. Then add the dry items and milk. Mix well. Finally add the beaten curd, essence and chocolate chips. Pour it in a greased pan dusted with some plain flour. Bake in a pre-heated oven at 180 degrees Celsius for 45 minutes.
Note: It can also be baked in small cups to make cupcakes.
