Saturday, March 24, 2012

Gobi 65

1.       Cauliflower – 1 big
2.       Corn flour – 1 cup.
3.       Onion – 2 (finely chopped)
4.       Ginger garlic paste – 1 tea spoon
5.       Cooking oil – 3 cups
6.       Red chilly powder – 3 tea spoons (or according to taste)
7.       Garam masala – 1 tea spoon
8.       Cumin seed powder – 1 tea spoon
9.       Dhaniya powder – 1 tea spoon
10.   Fresh coriander leaves (finely chopped)- ¼ cup
11.   Salt – to taste
12.   Soya sauce – 2 tea spoons
13.   Vinegar – 2 tea spoons
Turmeric- 1/2 tea spoon

Separate florets of cauliflower into 1” size. Boil water in a large vessel. Add salt to it. When water starts boiling add florets of cauliflower and cover the vessel with lid. Turn off the stove. Leave florets for 15 minutes in hot water. Drain the water thoroughly. Transfer the florets to a large bowl. Add corn flour, chilly powder, turmeric, garam masala, dhaniya jeera powder (cumin seed powder) to florets and toss them well.

Heat oil in a thick bottomed deep frying pan. Deep fry these florets. When florets turn golden brown take them out to place on tissue paper. These can be served hot with a small piece of lime to people who do not eat onion and garlic.

Place a big wok (kadahi) on stove. Pour 3 tea spoons of cooking oil. Add onions, garlic and ginger paste , fry them well till onions turn golden brown. Add soya sauce, vinegar to this. Add deep fried florets and toss them well. Garnish it with coriander leaves. Serve this hot with tomato sauce.  

Cauliflowers are rich in antioxidants. This vegetable has very good anti inflammatory properties. Regular consumption of cauliflower helps in inflammatory conditions like arthritis, obesity, diabetes mellitus, inflammatory bowel disease and ulcerative colitis. Cauliflower is rich in fiber. It helps to cleanse digestive system and normalizes bowel movement. Cauliflower is rich in purines. Hence persons with gout should consult their physician before including this in diet.

Sunday, March 18, 2012

Poha or Pohe –A break-fast dish

  1. Flattened rice: 250 gms (medium thickness variety)
  2. Onion – 2 medium sized finely chopped
  3. Green chilly – 2 in number (finely chopped)
  4. Potatoes – 2 medium sized thinly sliced into squares
  5. Coriander leaves -  ½ cup
  6. Lemon – ½
  7. Curry leaves – 10-15
  8. Grated coconut – ½ cup
  9. Cooking oil – 2 table spoon
  10. Cumin seeds – 1 tea spoon
  11. Mustard seeds – 1 tea spoon
  12. Asafetida – 1 pinch
  13. Turmeric – 1 pinch
  14. Sugar – ½ tea spoon
  15. Salt – to taste

Method: Wash the flattened rice in water and drain the excess water. Sprinkle ½ cup of water again and cover it with a lid. Allow it to soften for 15 minutes. Place a thick bottomed pan on stove and pour oil into it. Add cumin seeds (jeera seeds) and mustard seeds. When they splutter add sliced potatoes and turn them well till they become soft. Add chopped onion, chillies, curry leaves, asafetida, and turmeric .Stir fry everything till onions lose their raw odor. Now simmer the flame and add soaked flattened rice, salt, sugar and mix everything well. Cover a lid and turn off stove after 3 minutes. Squeeze lemon, and turn it well. Serve it after garnishing with grated coconut and coriander leaves. Roasted ground nuts can be added for a variation.

Flattened rice is dehusked rice which is beaten and dried into thin flakes. It is a good energizer and is free of fat. Flattened rice is easily digested and helps in problems like indigestion, constipation and cough. Fat, sodium and cholesterol is almost nil in this rice variety. Hence it is very helpful for persons who are on weight loss program. It can be used by persons who suffer from hypertension, elevated blood cholesterol and obesity. Soaked flattened rice can be eaten with milk, curd and sugar.