Posts Tagged ‘ food ’

Dal fry-a healthy version

Pulses are an excellent source of protiens.Also; they are too good for diabetics’ patients. Pulses form a part of daily diet mainly in India, Pakistan and Bangladesh.Well, we don’t cook dal daily. That would be boring and annoying. It’s funny when I shout and say “I am goanna cook dal ALONE for dinner tonight”, to hear my husband replying politely,”Ok dear, but wouldn’t it be nice if we had a ‘small’ piece of chicken or fish fry alongside” 🙂 I love him saying so. Basically I myself don’t like vegetarian stuff alone, as our taste buds are tuned to have all those yummy chicken and fish dishes. But having them daily is not a good choice:-(

 

Just have a quick read about the ingredients we are goanna use in the dish.

 

Cumin seed is a native from east Mediterranean to East India. The spice is native to Arabic-speaking Syria where cumin thrives in its hot and arid lands. Cumin seeds, whose scientific name is Cuminum cyminum, are a very good source of iron and a good source of manganese. .Cumin seeds may also have anti-carcinogenic properties.

Cumin was mentioned in the Bible not only as a seasoning for soup and bread, but also as a currency used to pay tithes to the priests. In ancient Egypt, cumin was not only used as a culinary spice, it was also an ingredient used to mummify pharaohs.

 

Garlic is an excellent source of manganese. . It is also a very good source of vitamin B6 and vitamin C. In addition, garlic is a good source of protein and thiamin (vitamin B1) as well as the minerals phosphorus, selenium, calcium, potassium, iron and copper.

Garlic has been regarded as a force for both good and evil. A Christian myth considers that after Satan left the Garden of Eden, garlic arose in his left footprint, and onion in the right. In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventative medicine. Central European folk beliefs considered garlic a powerful ward against demons, werewolves, and vampires. To ward off vampires, garlic could be worn, hung in windows or rubbed on chimneys and keyholes.

Read about health benefits of Garlic

http://www.garlic-central.com/garlic-health.html

 

Sorry for the above rants. I thought it would be good to mention “what is that you are eating”…

 

Cook dal(2 cup) in a pressure cooker, adding a pinch of turmeric powder ,diced tomato( 1 nos),slit green chilies(3-4 nos),cut onions( 1 small) and salt. Heat oil in a pan, splutter mustard seeds(1 tspn),add cumin seed(1 tspn),garlic( 2 nos cut into fine pieces),dried red chilly(2 nos),and curry leaves(1 stalk).Pour hot over cooked dal .Adjust salt to taste and serve hot. The aroma and sweetness of cumin seeds makes this ‘silly ‘ dish an interesting one:-)

 

 

 

An interesting Dal (Moong Urad Toor Masoor Chana Mattar) Nutrition Calculator

http://www.indiacurry.com/ncalculators/dalcalc.htm

Tapiki ‘n’ Fish curry-the official food of kerala???

Wikipedia says that “Tapioca and fish curry could be considered official food of Kerala”..ha ha..thatz a good-to-know  fact..Well I am sure that most of them like tapioca fries,but I know a lot of people who hate tapioca and never cook it since it is knows as  ‘poor man’s vegetable’:-)

 

We cook ‘kappa’ atleast once in a fortnight.Here is Doha,cleaned fleshy pieces(freezed ones) are available in any supermarket.I guess its more easier here since there is no cleaning process involved and the packet will contains only fleshy and good pieces,not those lean ugly end pieces as we get back home;-)Sorry,no offence meant.Afterall,I myself is a ‘mallu’ lol..

 

What follows is a simple yet yummmmmy dish.Basically its all about cooking kappa,and adding chammanthi to it.

 

We’ll need

Tapioca (cut into small pieces)-2 cups

Grated coconut-1 cup

Small oions-5-6 nos

Green chillies-3-5 nos

Curry leaves-1 stalk

Ginger-very small piece

Cook tapioca adding required salt.Remove from heat and drain before it gets too soggy.Now,coarse grind coconut,small onion,ginger,curry leaves and geen chillies;as we’ld do for making chammanthi.Heat 1 tspn oil in a pan and splutter 1 tspn mustard seeds.Add the grounded coconut mixture and add cooked tapioca,along with little water used for cooking it.Add salt if required and cook on high flame until everything gets mixed well and the tapioca gets smashed.Don’t smash it down to a pudding state.Just small strokes would be enough!Serve hot with fish curry..

 

 

 

Instant Buttermilk/Moru Curry

When you have no time to cook or when you are too lazy to cook a regular curry,this is a good choice;-) Both refreshing and easy as well.Have a break from your regular menu and try this version of smabaram/buttermilk.This tastes heavenly when taken with hot steaming rice accompanied by pappad and pickle..mmmm..for some reason,I’ll be able to run a boat in my mouth at this very moment.

 

Buttermilk is lower in fat than regular milk, because the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. Those with digestive problems are often advised to drink buttermilk rather than milk, as it is more quickly digested. Buttermilk has more lactic acid than skim milk.

 

The turmeric powder used in the dish,will benefit our body in several ways..
  1. Turmeric reduces fats; aids blood circulation and purifies it.
  2. Turmeric also helps digestion and is believed to help the body against parasites in the intestines.
  3. It is now investigated for potential use as anti-cancer and anti-inflammatory aid.
  4. It is antiseptic, warming and astringent

So,lets move on and have a refreshing buttermilk curry

 

In a mixer,blend together a cup of buttermilk,small piece of ginger,1 stalk curry leaves,3 green chillies and 3 small oinions.We need not blend it too smooth.Just a 1 minute blend would be enoguh, so that we’ll have small small pieces of onions and green chillies moving around in our final dish.

 

Now,heat oil in a pan and splutter 1 tspn of mustard seeds.Add 1/2 tspn of fenugreel seeds and 2 nos red dried chillies.Add some fresh curry leaves if you prefer.Now lower heat to minimum and add the blended buttermilk.Add 1/4 tspn of turmeric powder and keep stirring.Keep on low falme until the whole of buttermilk gets warmed and nears boiling stage.Take care not to boil and curdle the buttermilk,unless you want an ugly dish:-) .Remove from heat and add salt to taste and serve with rice.This tastes good when taken in itself too.Enjoy!!