Author: aleena marry

Easy Tapioca Recipes

Tapioca is a starch extracted from ‘cassava’ roots. This plant is the native to the north region of Brazil but today it is cultivated worldwide. Tapioca is known for its nutritional value. It predominantly consists of carbohydrates and is low in saturated fat, protein and sodium. It has no significant essential vitamins or dietary minerals. It is also used in other purposes like tapioca roots can be used to manufacture biodegradable wastes and tapioca starch can be used to starching garments before ironing.

So here are some easy tapioca dishes that can be tried out in homes.

i) TAPIOCA PUDDING

Time: 35 min

Ingredients:

Tapioca- ½ cup

2% low fat milk- 3 cups (if pearls are soaked overnight, then use 2 ½ cups milk)

Salt- ¼ teaspoon

Sugar- ½ cup

Eggs- 2

Vanilla- ½ teaspoon

Preparation:

1)      Soak tapioca pearls in water the night before to reduce some excess starch (hence less cooking time).

2)      In a saucepan, mix the tapioca pearls, milk and salt. Stir it frequently on medium high heat until the mixture comes to a boil.

3)      Now reduce the heat to a minimum and simmer 5 minutes. Add sugar to it gradually while stirring.

4)      In another bowl, beat the two eggs. Add some tapioca mixture to the eggs and continue stirring, preventing the eggs from scrambling.

5)      Now add the mixture to the tapioca and gently bring the mixture back to near boiling. Reduce the heat to minimum and simmer, stirring constantly, till the desired consistency is reached.( note that the pearls should be translucent and gelatinous in this stage)

6)      Allow the tapioca mixture to cool before adding vanilla to it.

ii) BOILED TAPIOCA

Preparation time: 15 minutes

Ingredients:

Tapioca-1

Salt- to taste

Preparation:

1)      Peel the skin of tapioca and wash it thoroughly. Then cut it into big pieces.

2)      Take these tapioca pieces in a vessel and pour enough water so that the pieces are submerged.

3)      Now add some salt to it and boil it.

4)      Cook for about 10 min till the pieces are soft.

5)      Drain the excess water.

6)      To make it more flavorful, add mustard seeds and some curry leaves. Also sprinkle some freshly grated coconut on top.

7)      Now serve it hot.

iii) TAPIOCA PUTTU

Preparation time: 20 min

Ingredients:

Tapioca flour- 1 cup

Grated coconut- 1 cup

Onion (big) – 1

Green chili- 3

Salt- to taste

Preparation:

1)      Cut onion and green chili finely.

2)      In a bowl, mix tapioca flour, green chili, coconut and onion.

3)      Sprinkle water to it and mix it well. Now keep the mixture for about 15 min.

4)      Steam it for 10 min.

iv) TAPIOCA HALWA

Preparation time: 30 min

Ingredients:

Tapioca- ¼ kilos

Grated coconut- ½ cup

Sugar- ¼ kilo

Ghee- 100 g

Cashew- 10

Raisins- 20

Kesari powder- a pinch

Cardamom powder- ¼ tsp

Preparation:

1)      Remove the skin of tapioca.

2)      Grind tapioca, coconut and sugar to a thick paste and transfer this content to a bowl.

3)      Melt 2 tsp of ghee in a frying pan.

4)      Add cashew and raisins to the ghee and fry it till it reaches a golden color. Now add it to tapioca.

5)      Add kesari powder, cardamom powder and ghee to tapioca.

6)      Stem the contents for about 15 min.

7)      Cut it into pieces when cool. Keep the contents in a cool place.

v) TAPIOCA AVIYAL

Preparation time: 35 min

Ingredients:

Tapioca (cut into long thin pieces) – 1

Grated coconut- 1 cup

Shallots- 4

Jeera seeds- ½ tsp

Curd- 2 tbsp

Turmeric powder- ¼ tsp

Chili powder- 1 tsp

Curry leaves- a sprig

Coconut oil- 1 tsp

Salt- to taste

Preparation:

1)      Cook tapioca by adding salt and water and until it is soft.

2)      Drain excess water and keep it aside.

3)      Grind coconut, jeera, shallots, turmeric powder and red chili powder into a paste.

4)      Now add this paste to the tapioca pieces and mix well.

5)      Reduce the heat and cook the tapioca for about 1 min, stirring frequently.

6)      Add curry leaves, curd and cook until it is thick.

7)      Garnish it with grated coconut and remove from heat.

8)      Serve it hot.

vi) TAPIOCA CURRY

Preparation time: 20 min

Ingredients:

Tapioca- 1

Grated coconut- ¼ cup

Cumin- ¼ tsp

Garlic- 2 cloves

Curry leaves- a few

Red chili- 4

Turmeric powder- a pinch

Mustard- ½ tsp

Curry leaves- few

Urad dal- ½ tsp

Salt- to taste

Oil- as needed

Preparation:

1)      Boil tapioca with salt and turmeric powder. Now peel of its skin and set it aside.

2)      Grind coconut, cumin, garlic, red chili and curry leaves into a paste.

3)      Heat oil in a frying pan and add mustard, curry leaves and urad dal to it.

4)      When mustard splutters, add grated coconut to it and heat till a raw smell subsides.

5)      Add tapioca to it and mix well.

6)      Cook for few minutes and remove the pan from heat.

7)      Garnish it with curry leaves and serve it hot.

vii) TAPIOCA PEARLS IN COCONUT SAUCE

Preparation time: 20 min

Ingredients:

Tapioca pearls- 100 g

Sugar- 30 g

Salt- a pinch

Coconut milk- 150 g

Preparation:

1)      Boil the tapioca pearls in water till it becomes translucent.

2)      Drain off excess water.

3)      Now add sugar to it and heat the contents to dissolve the sugar.

4)      In a separate pan, warm the coconut milk with a pinch of salt.

5)      Now add the tapioca pearls to the warm coconut milk.

6)      Serve it hot.

viii) SABUDANA LADOO (LADOO MADE OF TAPIOCA PEARLS)

Preparation time: 45 min

Ingredients:

Tapioca pearls- 200 g

Grated coconut- ½ cup

Powdered sugar- 30 g

Ghee/ oil- 1 tsp

Chopped cashews- 4

Cardamom powder- ¼ tsp

Nutmeg (crushed) – 1

Preparation:

1)      Roast tapioca pearls in a pan in low flame. This takes about 20 to 30 min.

2)      Remove the pearls from the pan when it reaches a golden color. Now keep it aside to cool.

3)      Grind it into a fine powder.

4)      In another pan, heat the grated coconut.

5)      Add the powdered tapioca pearls and powdered sugar to it.

6)      Heat oil/ghee in a pan and roast the cashew nuts in it.

7)      Now pour this whole mixture to the grated coconut mixture.

8)      Also add cardamom powder and nutmeg to it. Mix the contents well.

9)      When the mixture is slightly warm, make medium sized ladoos from it.

February 6, 2015
Easy Ragi Recipes

HISTORY

Ragi, also known as Elusine corcana, has been cultivated in India as far back as 4000 years ago. Today many Indian states produce Ragi and Karnataka is the top producer with 58% of India’s export share. It is also known as Finger Millet in the southern part of India and Nachni in the northern side.

HEALTH BENEFITS

Ragi along with oats is one of the most nutritious food and also an easy one to digest. It is rich in calcium, protein and also iron and other minerals. It is rich in unsaturated fat which is good for the body and helps in weight loss. The presence of Tryptophan in Ragi reduces appetite. As compared to white rice, it contains high fiber which helps in digestion and also helps in reducing the cholesterol levels in the body. Patients suffering from anemia and low hemoglobin should include more ragi in their diet because it is a rich source of natural iron. Also, it is a natural relaxant and helps patients suffering from insomnia. It is used as an excellent baby food in the southern parts of India. Ragi porridge is given to the baby for bone growth and overall development.

But after seeing all these health benefits, ragi should not be consumed in large quantities. High consumption of ragi leads to increase in the quantity of oxalic acid. Hence, it is not advisable for patients suffering from kidney stones.

So here are some of the easy ragi recipes that can be tried at home.

A)     RAGI BISCUITS

INGREDIENTS

Ragi flour-1 cup

Powdered sugar- ½ cup

Butter- ½ cup

Cardamom powder- ¼ cup

Baking powder- ¼ tsp

METHOD

1)      Roast ragi flour in a pan for 5 min.

2)      After roasting it add sugar, butter, cardamom powder and baking powder to it and mix it well.

3)      Make it as a ball and place it in a greased tray. Leave enough spaces between the biscuits.

4)      Bake it in an oven at 300f for 20 min.

5)      Cool it and store it in a tight container.

B)      RAGI COCONUT MILK HALWA

INGREDIENTS

Ragi- 1 cup

Coconut milk-1 cup

Sugar -1 cup

Cashew (fried) – 5

Cardamom powder- a pinch

Ghee- needed

METHOD

1)      Soak ragi overnight.

2)      Grind ragi and extract milk.

3)      Mix ragi milk, coconut milk and sugar in a pan and cook.

4)      Add ghee and stir continuously.

5)      When content thickens and ghee starts leaving the contents, remove the pan from the stove.

6)      Add cashew and cardamom powder to it.

7)      Transfer the contents to a greased tray.

8)      Cut into desired shape when it is cool.

C)      RAGI WHEAT DOSA

INGREDIENTS

Ragi flour-1 cup

Wheat flour- 1 cup

Butter milk- for mixing

Salt- to taste

METHOD

1)      Mix the ingredients well.

2)      The mixture should be of the thickness of regular dosa batter.

3)      Keep it overnight and make dosa the next day.

4)      Serve it hot with any kind of chutney.

D)     RAGI COCONUT LADOO

INGREDIENTS

Ragi- 1 cup

Powdered jaggery- ¼ cup

Roasted peanuts- ¼ cup

Grated coconut – ¼ cup

Salt- a pinch

METHOD

1)      Take flour and salt in a bowl and water to it little by little while mixing it.

2)      Add grated coconut to it and steam the mixture for about 10-15 min.

3)      Lay the mixture into a tray and let it cool.

4)      Add jiggery and peanuts to it and blend it well.

5)      Roll them into lemon sized balls.

6)      Store it in a tight container to use it longer.

E)      RAGI COOKIES

INGREDIENTS

Ragi flour- 1 cup

Brown cane sugar- ½ cup

Green cardamom powder- ½ tbsp

Ginger powder- 2 pinches

Baking powder- ½ tbsp

Oil (rice bran) – ½ cup

Egg (whisked) – 1

Salt- ½ tbsp

METHOD

1)      Mix ragi flour and cardamom powder in a bowl.

2)      Roast this mixture for a minute or two in a pan till the color changes a bit.

3)      In a bowl break an egg and whisk it.

4)      Now add roasted ragi and sugar into it and mix it well.

5)      Add dry ginger and salt to it.

6)      Now add oil and mix it well. Now the mixture looks like a dark dough.

7)      Make round balls and then flatten them in your palms.

8)      Pre-heat the oven for about 5-7 minutes.

9)      Keep the cookies in a pan with butter paper on it.

10)   Place the biscuits with about an inch away from each other.

11)   Bake it for 8 minutes at 180 degree Celsius.

F)      RAGI OATS LADOO

INGREDIENTS

Ragi flour- 1 ½ cup

Oats flour- 1 cup

Dates (ripe) – 20

Milk- ¼ cup

Honey- ½ cup

Ghee- 3 tbsp

Green cardamom powder- 1 tsp

White sesame seeds- ¼ cup

Coconut powder- ¼ cup

Cashew nuts- 12

METHOD

PREPARATION

1)      Roast the oats lightly and grind them in a mixture.

2)      Take about 15 dates in a bowl and remove the seeds from it.

3)      Add milk to it and make it into a paste with the help of a blender.

4)      Cut the remaining oats into small pieces.

5)      Dry roast white sesame seeds.

6)      Dry roast cashew nuts.

COOKING

1)      Take 1 tbsp of ghee in a pan and roast the oats flour on low flame for few minutes.

2)      Now take another pan and add the remaining ghee to it. Add roast ragi flour to it and heat it in low flame till the rawness is removed.

3)      Add oats flour to the ragi flour and mix it well in low flame.

4)      Add dates paste to it and mix it well.

5)      Now add half of honey and mix it.

6)      Add cardamom powder to it and keep the pan in a low flame.

7)      Take the pan out of the stove and let it cool.

8)      Now add the pieces of dates.

9)      Now add the remaining honey and mix well into a dough.

10)   Now take some dough and add a cashew to it and make it in the form of a ladoo.

11)   Mix sesame seeds into coconut powder.

12)   Roll the ladoo in this mixture.

13)   Do the same with the remaining dough and serve it.

December 8, 2014
Easy Sandwich Recipes

Sandwich is the product of the modern world which was introduced in the western world. Later it spread to other parts of the globe. This simple, easy to make dish is a favourite among children and adults alike. Sandwiches are good for our health since it includes vegetables that we won’t take otherwise. It is a widely popular lunch food is easy to carry and is usually taken to picnics, offices and schools.

HISTORY

The history of modern sandwiches using sliced bread dates back to 18^th century Europe. But historians argue that sandwich or sandwich like dishes were used in different cultures.

The famous Jewish religious leader, Hiller the Elder, is said to have wrapped Paschal lamb or the Passover lamb in soft Matzah (flat, unleavened bread) during Passover ceremony (a religious ceremony of the Jews). Predecessors of sandwich can also be found in Europe during middle ages and also in Netherlands during 17^th century. Initially, sandwiches were considered to be the food of men who shared it while gaming and drinking at night. But slowly, it entered to the aristocratic homes and became a part of their diet. The popularity of this simple food increased due to industrialization and the rise of the working class. Sandwiches became popular in Spain and England during 19^th century. This popular and quick meal became part of American culture during 20^th century and from then on became a staple diet.

THE STORY OF THE NAME ‘SANDWICH’

It is considered as the namesake of John Montagu, 4^th Earl of Sandwich, 18^th century English aristocrat, who is considered as the eponymous inventor. Before being known as sandwich, it was known as ‘bread and cheese’ or ‘bread and meat.’

In Spain, sandwich is also known as ‘bocadillo.’ Hamburger is one of the popular varieties of hot sandwiches.

EASY SANDWICH RECIPES

A)     HAKKA NOODLES SANDWICH

INGREDIENTS

1)      1 Hakka noodles packet

2)      Capsicum (finely chopped)-1

3)      Spring onion (finely chopped)

4)      1 carrot (chopped)

5)      1 tbs cabbage

6)      1 tbs beans (chopped)

7)      Soya sauce and chili sauce- as per requirement

8)      Oil

METHOD

1)      Boil water and add Hakka noodles and 1 tsp oil.

2)      Remove the pan and pour the content to a plate and let it cool.

3)      In another pan, add oil and let it become hot.

4)      Add chopped vegetables and fry (the vegetables should be crunchy)

5)      Add soya sauce, chili sauce and also noodles to it and mix well.

6)      Garnish it with chopped spring onions and serve it hot.

B)      CHILI PANEER TOAST SANDWICH

INGREDIENTS

1)      1 tbs oil

2)      1 finely onion

3)      1 crushed green pepper

4)      2 bread cubes

5)      ½ cup grated paneer

6)      tomato ketchup

7)      chili sauce

8)      ¼ tsp pepper powder

9)      Salt- to taste

10)   Coriander leaves

11)   ¼ cup grated cheese

METHOD

1)      Heat oil in a pan and fry onion and capsicum for 5 minutes.

2)      Add bread cubes, grated paneer, tomato ketchup, chili sauce, salt and pepper powder to it and mix it well.

3)      Apply butter on toasted bread.

4)      Spread the above mixture and sprinkle some grated cheese on top of it.

5)      Grill until the cheese melts.

C)      GRILLED CHEESE SANDWICH

INGREDIENTS

1)      Cooking oil

2)      2 slices of whole grain bread

3)      2 slices of cheese

4)      ½ tomato-sliced

5)      ½ cup baby spinach

METHOD

1)      Layer cheese, tomato and spinach between the bread slices.

2)      Heat a large skillet over medium low heat. Add oil to it.

3)      Heat the sandwich till the bottom becomes light brown in color. Flip to the other side and heat it in the same way.

4)      Cut the sandwich to half and serve it hot.

D)     GRILLED AMERICAN CHEESE SANDWICH

INGREDIENTS

1)      2 slices of bread

2)      1 slice of American cheese

3)      1 tbs mayonnaise

METHOD

1)      Heat the skillet over medium heat.

2)      Spread half the mayonnaise to one side of the bread. Heat this side of the bread in the skillet.

3)      Now add cheese on top of it.

4)      Spread mayonnaise to one side of another slice of the bread. Keep this side on top of cheese.

5)      Heat the sandwich till the cheese melts.

6)      Turn the bread and repeat.

7)      Cut the sandwich into half and serve it hot.

E)      ITALIAN STYLE GRILLED CHEESE SANDWICH

INGREDIENTS

1)      2 slices of white bread

2)      1 tsp margarine (softened and divided)

3)      1 slice American cheese

4)      ½ tsp Italian seasoning

5)      ¼ tsp crushed red pepper flakes

6)      2 slices of tomatoes (thinly sliced)

METHOD

1)      Spread ½ tsp of margarine on one side of each slice of bread.

2)      Place the bread (with the margarine side) on a skillet.

3)      Place cheese on top of bread and sprinkle it with Italian seasoning and red pepper flakes.

4)      Lay tomato slices on seasoned cheese, overlapping tomato slices.

5)      Place the other slice of bread on tomato, with butter side up.

6)      Cook on medium flame till the bread turns a golden brown color.

7)      Remove the sandwich from the skillet.

8)      Serve it hot and enjoy the food.

F)      GRILLED CHEESE AND TOMATO SANDWICH

INGREDIENTS

1)      2 slices of bread

2)      2 slices of tomato

3)      2 slices of Swiss cheese

4)      2 tsp of mayonnaise

5)      1 pinch salt

6)      1 pinch pepper

7)      1 pinch Italian seasoning

8)      1 pinch garlic powder

9)      1 pinch minced garlic

10)   2 tbs butter

METHOD

1)      Spread mayonnaise on both sides of bread.

2)      Put slices of cheese on one piece of bread.

3)      Add tomato slices.

4)      Sprinkle it with pepper, Italian seasoning and salt.

5)      Add cheese on top of tomatoes and cover it with another piece of bread.

6)      Heat a pan with butter and garlic powder or minced garlic.

7)      Spread butter on top of each side of bread.

8)      Grill it until the bread turns golden brown color and the cheese melts.

November 28, 2014
KASHMIRI PANDITS- CULTURE AND CUISINE

Kashmiri pundits, also known as Kashmir Brahmins are the oldest inhabitants of the state of Jammu and Kashmir. They are the only Hindu community native to Kashmir. Through the years, many Hindus have migrated from different parts of the country. The history of the Kashmiri pundits is the history of Kashmir valley itself.

CUISINE

They have their own exquisite culture as well as food habits. They introduced the use of yoghurt, asafetida and turmeric powder to Indian cuisine. There is a heavy use of mutton in Kashmiri cuisine. Its use was prevalent throughout the history of Kashmir. There are about 30 different varieties of mutton in the cuisine. Normally pundits do not use meat but it has a prominent place in the cuisine of Kashmiri pandits. The use of beef is strictly prohibited in the cuisine of Kashmir.

Meat is cooked in the households of Kashmiri pundits during festivals and it is part of their identity.

NOTED DISHES

1)      ROGAN JOSH

It is a lamb based dish which is seasoned with Kashmiri chilies, ginger, asafetida and bay leaves. Asafetida is used by Pandits in place of garlic. Yoghurt is used instead of onions to make the dish thicker. It is a favourite dish in Kashmir and is cooked during special occasions. It is originated in Persia and is aromatic in nature. It is one of the signature dishes of Kashmiri cuisine. The word Rogan Josh means, “Cooked in oil at intense heat.” This dish was brought to Kashmir by Mughals. It is one of the main dishes in the multi- course dish of Kashmir known as ‘Wazwan.’

There are many adaptations of this dish where different varieties of sauce are used.

PREPARATION

INGREDIENTS

1)      1 kg lamb mutton cut in 70gm. Pieces

2)    ½ cup mustard oil

3)    1 tbs ghee

4)    ½ cup curd

5)    ¼ tsp asafetida

6)    ½ tsp cumin

7)    6-8 pieces of half crushed cloves

8)    2 bay leaves

9)    2 tbs Kashmiri chili powder

10)2 tbs fennel powder

11)1 tsp dried ginger powder

12)1 tbs salt

13)1 tbs garam masala

14)4 cardamom

15)2 pieces of cinnamon

16)3 pieces of big cardamom

17)1 tbs ghee

METHOD

1)    Wash the mutton and drain off extra water.

2)    Put mustard oil in a frying pan and keep it in a full flame till the smoke comes out. Remove it from the flame for 2-3 minutes.

3)    Mix mutton with the curd and heat the pan on a full flame for frying.

4)    Stir the mixture so that it won’t stick to the bottom of the pan and also the liquid produced by the pan dries up.

5)    Now add asafetida, cumin, salt and cloves to it and heat it on a low flame till it becomes brown.

6)    Now add chili powder to it and stir till deep red color appears.

7)    Now add 2 glasses of water and bay leaves, fennel powder, ginger powder, cinnamon pieces, crushed cardamom and stir so that that the ingredients mix properly. Cover the pan with a lid and then heat the mixture on a low flame.

8)    Add garam masala and ghee and boil it for two minutes.

9)    Garnish the dish with coriander and serve it with boiled rice.

2)      YAKHNI

This is another mutton dish from the lands of Kashmir. It is a yoghurt based mutton curry and it excludes the use of turmeric and chili powder. Other ingredients include bay leaves, cloves and cardamom leaves. It is often served with rice along with another spicy side dish.

PREPARATION

INGREDIENTS

1.       1 kg mutton (chest pieces)

2.       3 ladles of mustard oil.

3.       2 table spoons of fennel powder

4.       1 table spoon cumin

5.       2 bay leaves.

6.       ½ tea spoon asafetida

7.       5 half crushed cloves

8.       3 black cardamom

9.       1 inch cinnamon

10.   1 kg whipped curd.

11.   1 spoon pure ghee

METHOD

1)      First wash the mutton and drain off excess water.

2)      Heat oil in a pressure cooker and then add mutton, salt and asafetida to it. Start frying for five minutes in full flame.

3)      Put ½ glass of water, fennel powder, crushed black cardamom, cinnamon and bay leaves and pressure cook it up to 3 whistles.

4)      Put oil in a frying pan and heat it. Then cool it for three minutes and put cumin to it.

5)      Put it on a low flame and stir the cumin for three minutes. Then add curd to it and put the pan on a high flame. Stir the mixture continuously so that it won’t curdle till it boils.

6)      Add the boiling curd and pure ghee in the mutton and keep it on a low flame for five minutes.

7)      Serve the dish with hot boiled rice.

3)      WOZIJ CHAAMAN

It is an important vegetarian dish prepared in Kashmir during special occasions.

INGREDIENTS

1) 1 kg cheese

2) 1 table spoon salt

3) 2 table spoon red chili powder.

4) 2 table spoon fennel powder

5) 1 tea spoon ginger powder

6) 1 tea spoon cumin

7) 1/2 tea spoon black cumin.

8) 1/4 tea spoon asafetida

9) 4 crushed black cardamom

10) 4 half cloves

11) 2 bay leaves

12) 2 small pieces of cinnamon

13) 3 crushed cardamom

14) 3-4 ladles mustard oil.

METHOD

1)    Cut the cheese into big pieces.

2)    Put oil in a pan and fry the cheese in oil till they turn into brown color. Then add the cheese into a boiler.

3)    Add 3 glasses of water and then salt to it. Also add fennel powder, bay leaves and cinnamon pieces in the boiler.

4)    Turn the stove to low flame and add black cumin, cloves, asafetida, and red chili powder to it.

5)    Add ½ glass of water in the pan containing rest of the oil and heat till the red color appears and water evaporates.

6)    Empty the contents of the pan in boiler and cook it in low flame till some water evaporates.

7)    Add cardamom and cumin to it and cook for 1 min.

Now the dish is ready and can be served with chapatti or hot boiling rice.

November 9, 2014