Tandoori Bhein Kebab (Lotus Stem Kebab) | Gluten Free | Vegan | Pregnancy Recipes | Step Wise |

Hi All!!

Ever since I’ve announced the current event in my blog, I’m nostalgic about my pregnancy days, so many memories but what I remember the most is my stay at Mom’s place..As a custom I had gone to stay with my parents by the end of 7th month. And friends custom or no custom, I personally feel that there can be no other place more comforting than parents home. Living your entire life with them, the ease and comfort one experiences that can’t be replaced by any other person or place especially when one is going through so many internal changes, one needs emotional support. The love, the attention parents shower on their daughter and the baby is unimaginable.

My parents were so excited to have me and tried all means to keep me happy. My happiness did manifold, when my Grandmother and my youngest first cousin R came down to stay with us. My Grandmother wanted to be there to enjoy my pregnancy and be there to guide me. Every day after my dad came back from office he would ask me what I would like to eat, and if I had any food cravings (which I normally never had) were fulfilled immediately. I was a pampered daughter for those two months of pregnancy..

One day I told my mom that I felt like eating Chirote. My Mom was a bit surprised with my demand, as I had avoided eating that dish for so many years and now in my pregnancy I was craving to eat it. Now, making Chirote was not an easy task but she made them for me. Then another day, I felt like eating dhirade (kind of pancakes) and my grandmother pampered me by making them for me. It was a delight to watch my Grandmother cook as she hardly cooked in those days.

But pregnancy was not only eating and hogging… I was quite particular about myself in those days. My day would start with a boiled egg and a glass of milk. Then I would eat a fruit around 10am (no papaya). Have proper lunch of rice, dal, sabzi , roti with salad & curds. Eat an apple and a glass of milk around 5pm and then have roti, curry and salad for dinner.

Till the end of my sixth month of pregnancy I would do sweeping and mopping regularly at home. All household chores were done by me. It was at the onset of my seventh month of pregnancy that I stopped mopping but sweeping continued. And from my eighth month I would walk 3kms everyday and even after moving with my Mum, my cousin R would accompany me for my walks. She was a friend to me that time though she is younger than me by 9yrs, but we hold a special bond. We would play cards, chat and watch TV together.

       R is the youngest of all the siblings and had written her X boards and was awaiting her result. She had come to spend the summer vacation with me and in her was a caring sweet little sister. After the kid was born she would help me so much with the kid. She would love playing with him. I still can’t believe that  she is married now and is on a family way. I promised her that I would post healthy and yet tasty dishes and that’s when I thought that I should help many more pregnant women by reaching out to them with my preparations and my experiences. So, I came up with this theme of ‘Only’ Food For Pregnancy..

I got hold of lotus stem recently during my Veggie shopping. I love the lotus stem and have posted a few recipes with it earlier too but for those who are not aware of it’s Health Benefits, they are:
· They are very rich in iron, which is required for RBC formation in blood.
· There is good amount of calcium also present, required for maintenance and repair of bones and teeth.
· Lotus stem is high in dietary fiber. It is highly recommended for pregnant women and people with chronic complain of constipation.
· The chlorophyll present in the stack acts as active anti oxidant to fight against cancer producing free radicals.

I thought of making a kebab with it. Ground lotus stem has a meaty texture, makes it perfect for making kebab. I used my tandoor to make the kebab but one can make them on a pan or oven too.

 

 

Tandoori Bhein (Lotus Stem) Kebab

Preparation Time: 1hour | Cooking Time: 5mins per batch | Makes: 16-18 | Serves: 4-5 | Difficulty Level: Moderate

Ingredients
3-4 lotus stems, peeled, sliced and boiled
1green chili
4-5garlic flakes
an inch piece ginger
1/2cup chutney dal/ puttani dal
3-4tbsp chopped mint
3/4cup fried onion
salt to taste
1/2tsp garam masala
3-4tbsp oil
2tsp lemon juice or amchoor (dry mango pwd) or any sour taste of your choice
Dry Spices:
1tbsp coriander pwd
1tsp cumin pwd
1tsp red chili pwd
Method

Pressure cook the lotus stem along with few slices of lemon for up to 5-6 whistles or after the pressure has set, cook on slow flame for 20mins. Adding lemon prevents discoloration of the stem.

Cool the stem, drain and grind it smooth.

Finely chop ginger, garlic and green chili (I used my hand mixer).

Heat 2tsp oil and sauté the ginger-garlic-chili mix. Add the dry spices,chutney dal and roast the mix lightly.

Grind the dal-spice mix along with fried onions and add it to the lotus stem.

Add garam masala, lemon juice, salt to taste, a tablespoon oil and chopped mint. Mix thoroughly.
Take large marble size portion, make a ball, flatten and shape the kebab.

Preheat the tandoor or griddle. Brush oil on both the sides of the kebab and place it in the tandoor or roast on the griddle on both the sides, till you see dark spots. This kebab looks darker as the color of the stem itself after boiling is brownish plus the fried onions add the dark color.
Sprinkle chaat masala. Serve hot with salad and green chutney.


Sending this to my event ‘Only’ Food For Pregnancy, hosted here.
Tips
If you find that the kebab mix is very moist then add more of ground chutney dal or add some bread. But moist mix give succulent kebabs.
While frying onions be careful that you don’t burn them else it will spoil the taste with the bitterness.

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Kairichi Vaatli Daal ( low oil version)..a Chaitra specialty from Maharashtra, Step by Step

Hi All!

The month of Chaitra in the Hindu Regional calendar is considered as the first month of the year. In Maharashtra the month of Chaitra starts with celebrating Gudi Padwa, i.e the first day of the year and ends with Chaitra Amavasya. 'Chaitra Gauri' on Gudi Padwa is an important event for ladies who invite each for Haldi Kunku or Haldi Kumkum in Hindi. Women observe nine days, called 'Devichi Navaratri' starting with 'Chaitra Gauri,' all the way till ‘Akshaya Tritiya’. 'Paanpoyi' or large pots of water are specially set up in public space in order to help the needy. "After the puja of the water pots, the very act of offering water to one and all is important on Gudi Padwa. People can distribute water this way till Akshaya Tritiya.

The other important attraction of Chaitra Haldi Kunku is Kairichi Daal and Kaari Panha, indicating the onset of spring and the welcome of raw mangoes. About two three days back I was speaking with my cousin P and she mentioned of attending Chaitra Haldi Kunku and eating Vaatli daal and the mere mention of Vaatli Daal tempted me to make it at the earliest. To add to my interest was also the quick comment by P that her MIL makes a very low oil version of it which is very light to eat. She explained in short how I could make it in the microwave partly and then cook in pan later. I have already mentioned earlier here that P and her MIL are great cooks and their Stuffed & Batter Fried Bread Roll was a post read by many..

Now, that the Chaitra month is already over, yet I did make the daal my way with the tips I had learnt from P and it really turned out light to eat and less oily. The original method of preparation makes use of loads of oil for roasting and cooking the daal. This method is far more easy, simplified and perfect for weight watchers like me. Yes, after a month of successful diet control and with 3kgs down I can tell everyone now that I’m watching my weight , I still have a long way to go but the process has begun, finally.

It is a very healthy preparation with lentils and raw mango and can be cooked in less than half an hour if you have soaked lentils in hand. It's spicy, tangy, slightly sweet..it's just very tasty and asafetida adds more flavour.

                                                                  KAIRICHI VAATLI DAAL

Soaking Time:4-5hrs

Preparation Time:10mins

Cooking Time:20mins

Standing Time:1hour

Serves:3

Ingredients

2cups of Soaked Bengal Gram/ Chana daal

7-8 green chilies

1tsp cumin seeds

1small piece ginger

3baby raw mangoes

1/2tsp turmeric

1tsp coriander powder

1/2tsp cumin powder

1/2tsp eno fruit salt

1tsp sugar

1/2 lemon's juice

For tempering

4-5tsp oil

1tsp mustard

1sprig curry leaves

1/4tsp asafetida (heeng of good smell)

For Garnish

Chopped Coriander

Freshly Grated Coconut

a lemon wedge

Method 

Wash a cup of Bengal gram/ chana daal and soak for 3-4 hrs. It doubles in volume.

Strain all the water and keep aside. Coarsely grind the lentil with 5 green chilies, ginger, cumin and raw mangoes. If you do not have raw mangoes, amchoor can be used instead.

Transfer the ground lentils to a microwave safe bowl and add about 1/4cup water.

Add 1tsp oil, salt to taste, suagr, cumin and coriander powder. 

Mix thoroughly and just before putting in microwave add eno fruit salt and give a quick stir. The fruit salt helps to make the lentil cook light and fluffy. This was a tip given by P's MIL, Sandhya Mavshi. Thanks so much Mavshi, this tip does work.

Heat it in the microwave for about 10-12mins, and keep mixing after every 2mins.

after 5mins of cooking

after 10mins of cooking

At this stage, either wait for cooling of the mix (like I did) else proceed with the next step. But waiting is advisable. 

Crumble the cooled mix with fingers.

Heat  about 3tsp oil and add mustard seeds to it.

Lower the flame and add asafetida, this prevents it's burning.

Add curry leaves and two slit chilies.

Tip in the cooled and crumbled lentils.

Mix the lentils properly and cook on high heat for 2-3mins.

Cover and cook under steam for 5-6mins again. Mix lemon juice. If you feel that the lentil is very dry, sprinkle some water and steam cook for 2-3mins, till soft.

 Serve hot garnished with chopped coriander, coconut and lemon wedge.



Sending this to my event ‘Only’ Snacks & Starters hosted by Raji at Vegetarian Tastebuds and  My Culinary Creations- Snacks

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Baked Couscous and Cottage Cheese Rolls

 

Wishing all my readers and friends a Very Happy New Year. I pray the God almighty to help all fulfil their dreams and wishes. I also hope and pray that the year brings in more peace and harmony through out the world.

I’ve just returned back after visiting my parents and the temperature and weather change is trying to show it’s effect on my body and I’m trying hard to push it. I know I’ve not been able to acknowledge a few entries sent for ‘Only’ Cakes and Cookies, have patience, I’ll make it to your blogs in a day or two. I could not do it as my dad’s computer was not functioning properly.

I am overwhelmed by the response my first cookbook review received. Do understand the word ‘response’ should not be identified with the number of comments, in those terms my blog is amongst the back benchers, LOL,… ‘response’ clearly means the page views the post received and the many mails I received congratulating me on my effort. I’m motivated to make more attempts in this field. I also want to thank all my blogger friends and others who stopped by to leave a note for me for the review post, I’m touched and your encouragement means a lot to me.

 

This is my first post of the year and I wanted to start on a healthy note and at the same time I also want to tell myself that over hoarding food items and cooking excess food has to be avoided this year.

It so happened that I was left with couscous salad made for the book review and some soaked couscous too. I was unable to bring myself to innovate something that could help me bring them to good use. To increase my despair, the milk I had got curdled while boiling and I had fresh cottage cheese too, to be consumed. I decided to combine the two products and add a few more ingredients to it to make it more tasty and then make some rolls, which I could use for snack and lunch box. Instead of frying the rolls I preferred to bake them to keep them low calorie.

To my delight the rolls turned out crispy and crunchy and the kid loved his snack box. It was appreciated by his class mates in the school. As for me, I was surely happy as all the leftover was consumed in a healthy and tasty way and the kid ate nutritious food too, surely a blessing in disguise.

Ingredients (makes 25 pieces)

2 cups soaked couscous (I used the couscous salad)

250gms grated cottage cheese

3finely chopped green chillies

2-3tbsp finely chopped cilantro

finely chopped capsicum (green, yellow and red)

1 small onion finely chopped

1tsp carom seeds (ajwain)

2garlic pods finely chopped

salt to taste

bread crumbs

corn starch

Method

Mix all ingredients and shape them into rolls.

Roll the couscous roll in corn starch and then dip them in water lightly.

Roll the couscous roll in breadcrumbs and keep aside. Repeat the procedure with the remaining rolls.

Preheat the oven at 190C. Grease a baking tray and align 7-8 rolls and bake them for 12-13mins. In between turn them once. Bake till golden brown in colour, do not over bake.

Serve hot with some salad and tomato sauce.

 

Tips

If you find mixture wet, mix a potato else refrigerate for an hour and then make rolls.

I’ve baked the rolls but these can be shallow/deep fried too.

I’ve kept the flavours very subtle, one is free to make it more flavourful and spicy.

Sending the rolls to simply.food’s

Vardhini’s New U

Priya Mahadevan’s  event guest hosted by Priya Sreeram

Kalyani’s Kitchen Chronicles, guest hosted by Veena Krishnakumar.

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Baked Crispy Lentil Fingers

 

Hi!

I am on a baking spree and trying to innovate healthy, tasty and at the same time low oil and low calorie preparations. As I mentioned in my Yellow Lentil Seekh Kabab, that for vegetarians like me, lentils are a big source of proteins. Continuing to experiment more with the lentils and especially the Yellow Lentils as these are quick to cook and easy to digest, I attempted making baked crispy fingers. I was a little apprehensive about how these would taste after baking but the fears disappeared quickly the minute I tasted them.

The fingers are just perfect, nicely crispy and well spiced, good enough to tease the taste buds. Perfect for people on diet and for those who do not mind eating high calorie food, these can be fried too. It can make a great starter as well as a finger food. Apt for growing children as it’s loaded with proteins as well as anyone who needs a high protein diet.

I am also happy to inform you that my Yellow Lentil Seekh Kabab won second prize at Neha’s Kids Menu Event and I have won the book Cooking with Pedatha, since I already have the book, she has very kindly changed it to a gift voucher. I will surely share what I buy with that in future, but for now the recipe..

Ingredients for Lentil Fingers

about 3/4 cup yellow lentils

3 green chilies

a small piece ginger

1 garlic pod

2 tbsp coriander leaves

salt to taste

1/2 tsp cumin seeds

1/2 tsp fennel seeds

a pinch of good quality asafetida

1/4 tsp turmeric

1 tsp coriander pwd

1 tsp cumin pwd

a large pinch garam masala

1/2 tsp dry mango (amchoor) pwd

1-1/2 tbsp oil

cooking spray

Ingredients For Minty Coriander Yogurt Dip

2 green chilies

2 tbsp yogurt

a small handful coriander leaves

a small handful mint leaves

1/4 tsp rock salt

Method

Soak the lentils for half an hour and then grind it to a smooth paste along with salt, green chilies, ginger, garlic and coriander.

Heat oil and add cumin and fennel seeds followed by asafetida. Reduce the flame and then add the lentil paste.

Stir continuously  and add all the spices, mix thoroughly. Once the mixture starts thickening and starts leaving the edges and forms like a ball, switch off the flame.

 

Grease a square plate and spread the lentil mix evenly using hand when hot. If required wet hands and then spread.

Refrigerate for an hour and then cut fingers.

Preheat the oven at 220C and place the lentil fingers on a greased baking dish, spray some cooking spray over it too and bake them for about 10 mins on one side and then turn the fingers and then bake again for 5 mins on the other side, till the crust is golden in color.

For the dip, grind all the ingredients together under the heading dip.

 

Serve hot the fingers with the Minty Coriander Yogurt Dip.

 

Sending this to-

MLLA 27 an event by Susan of The Well Seasoned Cook.

my event ‘Only’- Low Oil/Low Calorie guest hosted by Priya Mitharwal of Mharo Rajasthan’s Recipes.

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