Bathua Paratha

Bathu paratha G.jpg

Bathua Paratha /Chenopodium flat bread

Bathua /Chenopodium album has an earthy, mineral-rich, astringent salty taste comparable to spinach. Bathua / Chenopodium album is readily available during India’s winter months at elevations up to 4,700 meters. Some sources, such as the “Handbook on Herbs Cultivation and Processing,” also list the plant as a summer crop in irrigated areas.

Hi friends ! Many simple but delicious recipes for Indian flatbreads are there that can be served with Indian curries or main dishes. There are a variety of breads consumed in India like roti, naan, Lachcha paratha and parathas to name a few. I love to prepare all kinds of breads for variation and change in my everyday menu. I hope you will enjoy them all too!

Preparation Time: 10 minutes
Cooking Time: 
20 minutes
Makes : 12

Ingredients:                            

  • 2 cups whole wheat flour
  • 200 gms Bathua leaves, finely chopped
  • 1 tsp Ginger ,finely grated
  • 1 tsp Red chili powder or 2 green chilies paste
  • 1/2 tsp cumin seed, roasted and powdered
  • 3 tbsp olive oil or / cooking oil of your choice
  • 1 cup water
  • Clarified butter for frying parathas

Method:

Step 1.

Put the cleaned and washed , chopped Bathua/ Chenopodium album in a pressure cooker, add 1/4 cup of water, close the lid and place the cooker on high flame. The moment pressure is formed switch off the stove. Let the cooker cool to room temperature.

Step 2.

Take the cooked Bathua/ Chenopodium album from the cooker put in the blender, one tea spoon grated fresh ginger, green chilies puree the mixture to a fine paste ,keep it aside.

Step 3.

In a mixing bowl, take whole wheat flour, salt, red chili powder( if green chilies are not used), cumin seed powder . Add bathua /Chenopodium album leaf puree. Mix the ingredients well.

 Step 4.

Gradually add about 1/4 cup of water or little more, just enough to form a soft dough and knead till smooth. keep aside for 10 to 15 minutes.

Step 5.

Divide into four portions and shape into balls. Roll out each ball into a thin, six to seven-inch round circle. Brush the entire surface of each circle with melted ghee/ claied butter evenly and dust with flour.

Step 6

Fold /Pleat the circle to make a number of folds. When entire circle of dough is pleated then roll up into a spiral. Flatten a bit between your palms and set aside for few minutes. Roll out this pleated dough circle lightly into a six-inch parantha / flat bread.

Step 7.

Heat a griddle /tawa , gently place the rolled paratha / flat bread on it. Cook each paratha / flat bread on both sides on medium heat.

Step 8.

Drizzle a little ghee all around the semi cooked paratha / flat bread and shallow-fry the paratha / flat bread till both sides are golden brown.

Step 9.

Serve hot lightly crushing the paratha / flat bread with your hands to separate the layers. It goes very well with Vegetable, potato stews / aloo sabzi etc.

Health benefits of Bathua/ Chenopodium album:

Health Benefits Of Chenopodium Album-Pappukura

  1. The rich vitamin C content is very useful in treating scurvy.
  2. Bathua is also used to treat burns, intestinal problems, painful limbs etc.
  3. Bathua keeps the hair black as it has many vitamins and minerals far in excess of those found in Indian gooseberry or amla which is also used to prevent hair from going grey prematurely.
  4. Raw bathua leaves when chewed help in ulcers of the mouth, bad breath, pyorrhea, and other dental problems.
  5. Bathua relieves gas, constipation, improves appetite and digestion, reduces acidity, bloating. Eat bathua for a few weeks everyday for relief.
  6. For those who suffer from piles eating bathua twice a day, in morning and evening, gives a lot of relief.
  7. For enlarged spleen, boil bathua and sprinkle some black pepper and rock salt on it and eat.
  8. It kills intestinal worms in children if they are made to eat bathua regularly for some days.
  9. To get relief in arthritis, drink 2 tsp of fresh juice of bathua leaves on empty stomach everyday for 2 to 3 months.
  10. Leaves of the plant can be used in treating insect bites.

Ref.http://www.yadtek.com/health-benefits-of-chenopodium-album-pappukura/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Mixed Flour Uthappams

Utthapam onion tomatoMixed Flour Uthappams

Uthappams or ooththappam or Uthappa is a dosa-like dish made with a batter. Unlike a dosa, which is crisp and crepe-like, uthappam is a thick pancake, with toppings cooked right into the batter. Uttapam is traditionally made with different toppings such as mixed vegetables, tomatoes, onion/ shallots, chilies, cabbage, coconut etc. It is generally eaten with sambar or chutney.

Hi friends ! Instant uthappams always salvage the situation when nothing is planned for breakfast. Here is the most simple, easy and never failing instant uthappams recipe for you all.

Makes: 4 Uttapams

Prep time:5 minutes

Cooking time:10 minutes

Cuisine: Indian, South Indian

Category: Breakfast

Ingredients:

  • 1 cup Rice flour
  • 1/2 cup Maida /All purpose flour
  • 1/2 cup Suji rawa /Semolina
  • 1/2 cup curd /yogurt /Dahi, thick slightly sour, whisked
  • 2 medium size onions, very finely chopped
  • 2 medium size tomatoes, very finely chopped
  • 1/2 tsp baking soda
  • 1 Green chili paste
  • 2 tbsp Coriander/ Cilantro leaves, finely chopped
  • 1 tsp Cumin seeds
  • 2/3 tsp Salt/ or to taste
  • Oil,to cook uttapams

Method:

Step 1.

In a mixing bowl mix all purpose flour/ maida ,suji rava/semolina ,rice flour, salt , baking soda.

Step 2.

Add to step1 mix whisked curd / yogurt / Dahi and gradually add sufficient water to it and mix until lump free batter is formed.

Step 3.

The batter should be thick but of pouring consistency Keep this aside for 15 minutes.

Step 4.

Add green chili paste, cumin seeds and finely chopped coriander/Cilantro leaves, and mix it well.

Step 5.

Pour a ladle full of batter on a hot non stick tawa /gridle spread it in a circular motion on the tava lik we make a dosa taking care that the quantity of batter will be more than a dosa as the uthappam is thicker. top the uthappam with a handful of the onion, and tomatoes .

Step 6.

Pour 1 tbsp oil approx over and around the uttapam, cover it with a lid and cook for 1 -2 minutes on medium flame.

Step 7.

Turn / flip the uthapaam when cooked on one side. The onion, tomato side gets cooked flip it back this side also gets cooked and light golden brown in colour.

Step 8.

When the uthappams are crisp and cooked on both sides, serve hot with hot sambar and coconut chutney. Uthappams can also be served with coriander chutney .

Note:

  • These uthappams are best eaten hot because cold uthappams turn soggy.
  • when on high flame do not pour the batter on the hot non -stick tawa / gridle . Reduce the flame to low before starting to pour the batter for the next uthappam.
  • Always stir the batter before pouring for the next uthappam.
  • There are many instant variety dosas like Rawa doas, BesanDosa, Wheat flour Dosa and Oats Dosa to name a few.

Health Benefits:

Traditional Indian recipes are very tasty, quite nutritious, many are low in calories and fat if prepared at home. These days, the trend of eating out in restaurants has gone up. The food available there may not be as nutritious and low in fat and calories as that prepared at home. Also the quality of oil may also be open to discussion. It is not known if the restaurant cooks are using same oil repeatedly many times. Reusing oil for frying repeatedly will make the recipes unhealthy. It is therefore prudent to do home cooking and enjoy!

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Neer Dosa

 

Neer dosa or Neer dose (Tulu : ನೀರ್ ದೋಸೆ) literally meaning Water dosa is a crêpe prepared from rice batter. It is light type of dosa, an Indian dish. Neer dosa is a delicacy from of Tulu nadu region in Karnataka. ‘Neer’ is the word for water in Tulu.

The white,lacy paper thin neer dosas are very popular as they are easy to prepare and no fermentation of the batter is required. The vegetarians can enjoy Neer dosa with tomato chutney or coconut chutney, sambar, vegetable stew or kurma etc.

Prep time: 15 min

Cook time: 20 min

Makes: 10

Cuisine: Indian, South Indian, konkan

Ingredients

  • 1 1/2 cups Raw rice (Sona Masuri rice)
  • 1 level tsp salt or /Salt
  • Cooking oil

Method:

Step 1.

Wash and soak rice over night. Drain the water and grind the rice adding water as required. The batter should be of flowing consistency and must be well ground with a smooth texture.

Step 2.

Add salt and mix well. To test the consistency of batter, dip the spoon in the batter and take out, batter should not form a coating on the back of the spoon. If it does, add more water to the batter.

Step 3.

Take a nonstick pan/ tawa / griddle , grease it and heat it on high flame. To check if the pan/ tawa / griddle is ready to make dosa sprinkle a few drops of water on the hot pan, it should sizzle.

Step 4.

Reduce the flame and pour a ladle full of batter in the center of the pan and swirl it in a circular motion to spread the batter evenly.

Step 5.

Place a lid over the pan and cook on low flame for a minute or so. The dosa remains white. So avoid overcooking it. When neer dosa is ready the dosa leaves sides will leave the pan and the upper layer will appear dry. At this point slowly lift the sides with a spatula, fold in half and again fold it in half to form a triangle.

Remove from pan, place on a serving plate and serve the neer dosa with chutney of your choice, egg curry.

Note:

  1. Use Sona masuri variety of rice for good results.
  2. There is no fermentation required for neer dosa batter. The batter can be used immediately to prepare neer dosa.
  3. If the batter is thick, the dosa will stick to the pan. Keep the batter thin, flowing consistancy.
  4. Each time a fresh neer dosa is cooked, mix the batter well before pouring for the next neer dosa on the pan.
  5. No extra cooking oil is required after pouring the batter on the pan surface, along the sides of neer dosa.
  6. There is no need to flip the neer dosa and cook the other side.
  7. Once one neer dosa is made, place it on a plate. The second neer dosa must be kept next to it and not on top of it as it tends to stick when hot or ideally serve it hot one by one.
  8. Left over batter can be refrigerated and used the next day , but refrigerated batter while reusing, must be used at room temperature and mixed well before preparing the neer dosa. Cold batter will make neer dosa stick to the pan.

 

 

 

Sweet And Sour Pumpkin

Pumpkin sweet and sour

Tangy and mildly spiced yellow pumpkin curry, specialty of Northern India, cuisine is from the states of Rajasthan and Uttar Pradesh. This sweet and sour pumpkin (kaddu) subzi is a specialty. Ripe yellow fleshed pumpkin is more suited for this subzi , the hard skin removed , yellow and green pumpkins can be used to make this delicious curry. This is usually served with puris.

Cook Time : 10 minutes

Cuisine: India, Utter Pradesh

Course: Main, Vegetables

Serves: 4

Ingredients:

  • 250 gm Yellow Pumpkin, cut into big cubes
  • 2 medium size onions, cut into big pieces
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/4 tsp Asafetida
  • 1 tsp Turmeric powder
  • 1/2 tsp Chili powder / or to taste
  • 1 black cardamom
  • 2 Cloves
  • 1/2 tsp Fenugreek/ methi seeds
  • 2 tsp Fennel seeds / Saunf powdered
  • 1 tsp Salt
  • 2 tbsp Dry mango powder/ Amchoor
  • 1 tsp sugar
  • 2 Red chilies, whole
  • 1 green Cardamom
  • 1 tbsp fresh coriander, finely chopped
  • 2 tsp mustard oil

Method:

Step 1.

Wash, peel the hard skin and cut the pumpkin in big cubes, keep aside.

Step 2.

Heat oil in a pressure cooker , add asafetida and as soon as the asafetida becomes pink in colour, add  mustard seeds, cumin seed. When the mustard and cumin begins to crackle, add onions and fry until light golden in colour.

Step 3.

Add all the other whole spices . Wait till the whole spices are fried for few seconds , add the pumpkin pieces salt and turmeric powder . Mix well and add 1/2 cup water and pressure cook, the moment full pressure is formed, switch off the heat.

Step 4.

Let the cooker cool to room temperature. Then open the cooker and add sugar, aamchoor / dry mango powder  and  cover and cook for few minutes on low heat. Switch off the stove.

Step 5.

Garnish with fresh coriander. Serve hot with crisp hot pooris or parathas.

Note: Green skinned pumpkin can be used without peeling also, as skin is tender.

Health benefits of Pumpkin:

It is one of the very low calorie vegetables. 100 g fruit provides just 26 calories and contains no saturated fats or cholesterol

it is rich in dietary fiber, anti-oxidants, minerals, vitamins. The vegetable is one of the food items recommended by dieticians in cholesterol controlling and weight reduction programs.

Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.With 7384 mg per 100 g, it is one of the vegetables in the Cucurbitaceae family featuring highest levels of vitamin-A, providing about 246% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes.

It is also an essential vitamin for good visual sight. Research studies suggest that natural foods rich in vitamin A help a body protects against lung and oral cavity cancers.

It is also an excellent source of many natural poly-phenolic flavonoid compounds such as α, ß carotenes, cryptoxanthin, lutein and zea-xanthin. Carotenes convert into vitamin A inside the body.Zea-xanthin is a natural anti-oxidant which has UV (ultra-violet) rays filtering actions in the macula lutea in retina of the eyes. Thus, it helps protect from “age-related macular disease” (ARMD) in the elderly.

The fruit is a good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.It is also rich source of minerals like copper, calcium, potassium and phosphorus.

Ref. http://www.nutrition-and-you.com/pumpkin.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Tasty French Toast

French Toast

Preparation time: 15 minutes

Serves: 2

Ingredients:

  • 2 Eggs
  • 4 tbsp milk
  • 1/2 tsp salt or / salt to taste
  • 2 tsp sugar
  • 1 tbsp olive oil/ or any other cooking oil
  • 2 slices bread

Method:

Step 1.

Cut each slice into two triangles. Two slices will yield four triangles, keep aside.

Step 2.

Crack the eggs in a mixing bowl and whisk well. Mix salt and sugar, stir in milk.

Step 3.

Dunk each piece of bread in the egg mixture making sure that bread piece is fully covered.

Step 4.

Heat oil in a non stick pan. Cook the dunked bread piece in the pan on low heat until the underside is light brown (approx. 2-3 minutes).

Step 5.

With a spatula flip the bread piece over and cook again for another 2-3 minutes or until light golden brown.

Step 6.

With the help of the spatula transfer the French toast to a plate. Serve hot with maple syrup, fruit on top, honey or jelly.

Egg Rolls

 

Ingredients:

  • 3 eggs
  • 1 tablespoon milk
  • 1 tablespoon tomatoes, finely chopped
  • 1 tbsp Mushrooms, finely chopped
  • 1 tablespoon onion, finely chopped
  • 1 tablespoon coriander/ Cilantro, finely chopped
  • 1 green chili, finely chopped
  • 1/2 tsp Salt or / Salt to taste
  • 1/4 tsp pepper

Method:

Step 1.

Crack the eggs into a mixing bowl and add in milk and salt. Whisk till well blended.

Step 2.

And add in tomatoes, onion, mushrooms, coriander leaves and pepper and mix it well.

Step 3.

Heat a non stick frying pan, lightly spray with oil or put a tea spoon of cooking oil in the pan. Pour in the pan half of the egg mixture and cook it over low heat until half done.

Step 4.

Roll omelet half way up to the middle, add little oil in the pan, each time you roll up. Add in one fourth egg mixture to the side of unrolled omelet, and cook until half done. Roll again half way up and keep the egg roll to the center of the pan. Pout in the remaining egg mixture and cook until half done, and finally roll fully.

Step 5.

Remove the egg roll to a chopping board. To avoid breaking the egg roll, let it cool a bit before cutting.

Step 6.

Slice the egg roll into two inch pieces and serve.

Note: It’s simple , quick , healthy and easy to make recipe. Everyone can make it ! to make it even more easy to handle, two smaller rolls can be made, instead of one.

Urad Dal/Husked Black Gram Vada

Husked Black Gram lentil-Hindi Name: Dhuli Urad:

Husked Black gram is popularly sold as white lentil in the market. It is obtained by removing the skin of black gram. They are small black and narrow lentils somewhat cylindrical in shape. Since it is made from black gram it is only cultivated in India and is commonly used in Indian cooking. Also called as urad, it is also very popular in Punjabi cuisine of India.

Hi friends!Urad dal Vada is a popular breakfast or snack dish in south India. The delicious vadas are served with sambar and coconut chutney.

Soaking the dal :  45-50 minutes

Cook time: 45 mins

Recipe type: breakfast, snacks

Cuisine: south Indian/ North Indian

Gives: 8-10 vadas

Ingredients :

  • 1 cups urad dal/ husked black gram (soaked for 45 minutes)
  • 1 tsp cumin seeds
  • 2/3 tsp salt / or salt to taste
  • oil for deep frying
  • 1/2 cup water if needed to make the batter

Method:

Step 1.

Soak the urad dal for at least 4o -50 minutes .(can soak dal overnight also). Drain and grind the urad dal to a smooth batter.

Step 2.

In the grinder jar, some water needs to be added. Try and add very little water. The batter should become fluffy, thick.

Step 3.

Add salt, cumin seed. Mix well.

Step 4.

Heat oil for frying the vadas. Take a empty bowl cover it with a hanky size muslin cloth. Gather and hold the cloth tightly under the bowl such as the cloth is stretched tightly on the bowl. Keep a small bowl of water next to you. Apply some water from the bowl the stretched cloth as well as your hand.

Step 5.

Since you are holding the stretched cloth bowl in your left hand, take some batter in your right hand from the bowl put it on the stretched cloth and pat the batter gently to give it a round shape, making a hole in the center with your index finger ( with the hole in the center, vadas will be cooked well from inside and not leave a wet core! you can also use polythene zip lock bags to give the vada shape).

Step 6.

Gently slid the vada in to the oil. The oil should be not very hot, frying is done on medium flame.(very hot oil will quickly make the vadas brown from outside but they will remain uncooked from inside. )

Step 7.

Fry all the vadas this way till they are fried evenly brown and crisp. Drain vadas on paper kitchen towel to remove excess oil.

Step 8.

Serve the vadas, hot with coconut chutney/ sambar.

Note: A tip to add a few drops of batter in a bowl of water. The batter drop should float, if they float and do not get dissolved, then that’s the right consistency. If the batter becomes watery, then quick control measure will be to add some semolina to the batter.

Health Benefits of Urad Dal/ Black gram lentil:

  • It is highly valued due to its numerous health benefits. For example, Urad dal has protein, fat, and carbohydrates which is required by the body. If you are looking for a protein-friendly diet, then opt for urad dal.
  • This dal is one of the richest sources of proteins and Vitamin B. Urad dal is also good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse.
  • For those who do not eat meat or fish, have black gram as it is rich in protein which is much required by the body. For strong bones and a healthy body, have urad dal.
  • Urad dal is also rich in fibre which makes it easy to digest.
  • Some types of dals are good for the heart as well. For example, urad dal benefits the health as it is good for the heart. Consuming urad dal helps to reduce cholesterol and improves cardiovascular health.

Ref.http://www.ipga.co.in/health-benefits-of-urad-daal

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.