Sweet Pulav ( Rice with Rasins & Cashewnuts)

My grandmother used to make sweet pulav on special occassions like Christmas,
Easter,Birthdays or when we had people over for a meal.We called it ghee rice at home and I have such fond memories of this rice dish.I associate ghee rice with my grandmother and her fantastic cooking.She would make this rice dish and her meatball curry and the combination of the two would always leave us wanting for more!

Ingredients :

• 2 cups of Basamati Rice ( wash,soak in water for 10-15 minutes)
• 1/4 cup of Raw Cashew-nuts
• 1/4 cup of Small Raisins 
• 2 inch piece of Cinnamon (broken into two pieces)
• 4 Cloves
• 6 Cardamom Pods
• 4-5 Flakes of garlic (peeled and slit)
• 3 Medium sized Onions (Finely Sliced)
• Salt to taste
• 1 & 1/2 Teaspoons of Sugar ( adjust to taste)
• 2 tablespoons of Ghee ( clarified butter)
• 2 tablespoons of Oil
• 4 cups of hot water

Method :

1. Strain the rice and discard the water that the rice was soaking in.
2. In a heavy based pot,add the oil and ghee,when hot add the whole spices (cinnamon,cloves and cardamom).Give it a quick stir.
3. Add the sliced onions and garlic flakes,saute till the onions are translucent.
4. Add the cashew-nuts and raisins and saute till the raisins swell up.( saute on medium low heat)
5. Add the rice,salt,sugar and give this a quick stir and fry the rice for a quick minute.
6. In another pot bring 4 cups of water to a boil.
7. Add the boiled water to the rice and stir.(taste the water,it should taste a little sweet and a little salty,add more sugar if you like it sweeter.)
8. Cover and cook on low heat till the water has evaporated and the rice is cooked. (this will take about 15 to 20 mins)
9. Enjoy this with a side of meatball curry,pepper chicken,mutton curry or your favorite curry!

Whole Wheat Banana Pancakes

I've had two bananas that were on their way to the garbage and I really wanted to salvage them.I researched my trusty friend the internet and found the William Sonoma banana pancake recipe, I switched some of the ingredients to make it my own healthy version and the verdict was 50-50!

My 6 year old is not a fan of bananas,so I thought I would sneak these pancakes in,he took two bites and asked me if I had added bananas in it!!! My two year old ate them loving every bite of it,so if you love bananas this one is a keeper!

These subtle flavored banana pancakes go really well with maple syrup.

 

Ingredients :

• 1 & 1/2 cups whole wheat flour ( I used the stone ground whole wheat flour)
• 2 tablespoons coconut sugar (or sugar or honey)
• 3 tablespoons of melted butter or coconut oil
• 2& 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 small, ripe banana, peeled
• 1 & 1/4 cups Vanilla Coconut  milk (or milk of your choice)
• 1 tablespoon white vinegar
• 2 eggs
• 1/2 teaspoon vanilla extract
• Maple syrup for serving 
• Sliced banana for garnishing

Method :

1. Add the tablespoon of vinegar to your milk and set aside and let it "sour".
2. In a bowl add your dry ingredients whole wheat flour,coconut sugar,baking powder and salt and mix them with a fork till they are well incorporated.
3. In another bowl mash the bananas with a fork,add the soured milk,eggs and vanilla extract and stir till they are well blended.
4. Add your melted butter to this mixture and blend it.
5. Add the wet mixture to the dry ingredients until it forms a batter.(add more milk if you find your batter to be too thick)
6. Heat your pancake pan on medium heat and spoon in 1/4 cupful of the batter.
7. Lower the heat to medium low (these pancakes brown really fast,I burnt my first)
8. When the tiny holes start to form,carefully slide the spatula and turn them over and cook them till they are golden brown on both sides. 
9. Enjoy these pancakes with a dollop of butter and maple syrup or honey!

Tendli Sukka ( Ivy Gourd)

Tendli Sukka is a traditional Mangalorean dish,and much loved by our family.  These little gourds are also known as baby watermelon, little gourd, gentleman's toes, tindora or sometimes inaccurately identified as gherkins.(source Wikipedia)

Tendli is usually eaten as a side dish,and pairs really well with a cup of rice and fish curry!

Ingredients :

• I lb of Tendli ( Sliced)
• 1 Medium Sized Onion (Sliced)
• 4 flakes of garlic (Sliced)
• 1-2 Green Chillies (adjust to taste)
• 4-5 Curry Leaves
• 3-4 Tablespoons of Coconut ( fresh or frozen)
• 1/4 cup of Raw Cashew-nuts ( a handful)
• 1 Teaspoon of Sambhar powder or vegetable powder
• Salt to taste
• 2 Tablespoons of Coconut Oil

Method :

1. Wash the Tendalis.cut the ends off.Cut them lengthwise,into four parts.
2. Heat 2 tablespoons of oil, when the oil is heated add the curry leaves and the green chillies.Give this a quick stir.
3. Add the Cashew-nuts and saute a quick minute (make sure they don't brown)-I had to skip the nuts,otherwise my kids would have eaten just the nuts and ignored the tendli!
4. Add the sliced onions and garlic,saute this till the onions turn translucent.
5. Add the sambhar powder and give this a quick stir.
6. Add the cut Tendlis and saute this for a quick minute.
7. Add salt to taste.
8. Add a 1/2 or 3/4 cup of water and cook these little gourds covered on medium heat (until cooked till your liking,I like to cook it until all the water evaporates,and the tendli are tender,not mushy)
   
   Tip :
   These little gourds do take a little while to cook,if your water evaporates and they are not cooked,add a little more water and cook till your liking.

Egg Curry

This is a simple Egg Curry recipe with a hint of coconut milk,its layered with mild spices, fresh cilantro leaves and the addition of coconut milk gives this curry a nice creamy texture.

Traditionally Egg curry is made with boiled eggs,I made this curry by gently cracking the eggs directly into the curry,the eggs boil in this aromatic curry,absorbing some of the flavor of the curry.

Ingredients :

• 4 Eggs
• 2 Small Potatoes
• 6  Tender Stalks of fresh Cilantro Leaves (finely chopped)
• 5-6 Curry Leaves (needed after grinding the masala,do not grind the curry leaves)
• 2 Medium Sized Onions (finely chopped)
• 1 Medium Sized Tomato (finely chopped)
• 5-6 Flakes of garlic (finely chopped)
• 1-2 Green Chillies ( adjust to taste)
• 1/2 Teaspoon Chilly Powder ( adjust to taste)
• 1/2 Teaspoon Turmeric Powder
• 1 Teaspoon Cumin Powder
• 1 & 1/2 Teaspoons Coriander Powder
• 1/2 Teaspoon Garam Masala Powder
• 1 Teaspoon Baffat Powder
• 1/4 Cup thick Coconut Milk
• 1 & 1/2 cups of water
• 2 Tablespoons of Oil
• Salt to taste.

Method :

1. In a heavy based pan,add one tablespoon of oil and heat it on medium heat.
2. When the oil is heated,add the chopped onions and garlic and saute till the onions are golden in color.
3. Add the chopped tomatoes,cilantro leaves,including the tender stalks and saute this mixture till the tomatoes are mushy.
4. Add the salt and the powders (chilli,turmeric,cumin,coriander,garam masala and baffat ) and saute this till the masala is cooked.
5. Turn off the heat and transfer this masala into the blender or grinder.
6. Grind this cooked masala in a blender,until its a fine paste (do not add water,if needed add very little water).Set this aside.
7. Turn the stove back on and add one tablespoon of oil to the heavy based pan,add your curry leaves,give the leaves a quick stir.
8. Add the finely ground masala and give this masala a quick stir.
9. Add the chopped potatoes.
10. Add 1 and half cups of water and bring this curry to a boil.
11. Lower the heat and add 1/4 cup of thick coconut milk and let this reach a simmer.
12. Gently crack the eggs into the curry ( do not stir the curry)
13. Cover the pan with a fitted lid and let the eggs cook completely.
14. Once the eggs have cooked,sprinkle the eggs with a little pepper.
15. Garnish the curry with fresh cilantro leaves.
16. This curry pairs well with the Pulav rice or Indian Flat breads.
    
    Tip :
    
    • Make sure to use thick coconut milk,I used the organic can of full fat coconut milk.

Stuffed Cucumber Cups

My two year old loves snacking on cucumber slices,and when I found this recipe in the Family Fun Magazine,I had to try it.This would make a fun eye-catching side or a healthy after school snack.

Ingredients :

• 1 English Cucumber ( about 12 inches long,ends trimmed)
• 1/2 Cup Hummus
• Finely chopped red bell pepper or tomato for garnish

Method :

1. Using a fork,score the sides of the cucumbers to create the decorative stripes (for my two year old,I peeled skin from the cucumber).
2. Slice the cucumber into 1/2 or 3/4 inch thick rounds.
3. Using a teaspoon or melon baller,scoop the centre of each slice.
4. Spoon 1/4 to 1/2 tablespoon of hummus into each cucumber cup.
5. Garnish each cucumber cup with chopped red bell pepper or tomato.

Peas and Carrot Pulav Rice.

Rice has a been a staple in our household growing up and the tradition continues.I feel nothing is more satisfying than a cup of steaming hot rice and dhal.My kids love this rice dish and I combined our rice with a simple coconut based egg curry,it was a big hit! (egg curry post coming soon)

Ingredients :

• 2 cups of Basamati Rice ( wash,soak in water for 10-15 mins)
• 1 cup of carrot & peas
• 1/4 cup of Raw Cashew-nuts (optional)
• 1/4 cup of Small Raisins (optional)
• 2 inch piece of Cinnamon (broken into two pieces)
• 4 Cloves
• 6 Cardamom Pods
• 4-5 Flakes of garlic (peeled and slit)
• 3 Medium sized Onions (Finely Sliced)
• Salt to taste
• 2 tablespoons of Ghee ( clarified butter)
• 2 tablespoons of Oil
• 4 cups of hot water

Method :

1. Strain the rice and discard the water that the rice was soaking in.
2. In a heavy based pot,add the oil and ghee,when hot add the whole spices (cinnamon,cloves and cardamom).Give it a quick stir.
3. Add the sliced onions and garlic flakes,saute till the onions are translucent.
4. Add the cashew-nuts and raisins and saute till the raisins swell up.( saute on medium low heat)
5. Add the carrot and peas and give this a quick stir.
6. Add the rice,salt and give this a quick stir and fry the rice for a quick minute.
7. In another pot bring 4 cups of water to a boil.
8. Add the boiled water to the rice and stir.
9. Cover and cook on low heat till the water has evaporated and the rice is cooked. (this will take about 15 to 20 mins)
10. Enjoy this with a side of pepper chicken,mutton curry,egg curry or your favorite curry!

Whole Wheat Pumpkin Pancakes.

Happy Halloween Everyone! I see pumpkins everywhere,our weekend was spent decorating pumpkins and I have already been dreaming of pumpkin pie.I researched the internet for everything pumpkin related and I loved the idea of making pumpkin pancakes for the kids.I alerted few of the ingredients from the original recipe and I had two very happy kids! This is a perfect fall breakfast.

Ingredients :

• 1 cup Vanilla flavored coconut milk ( or milk of your choice)
• 1/2 cup Organic Pumpkin Puree
• 1 Egg
• 1 Tablespoon Coconut Oil ( or oil of your choice)
• 1 Tablespoon Vinegar
• 1 Cup Whole Wheat Flour
• 1 and half Tablespoons of brown sugar
• 1 Teaspoon Baking powder
• 1/2 Teaspoon Baking soda
• 1/4 Teaspoon All spice powder
• 1/2 Teaspoon Cinnamon Powder(for a milder cinnamon flavor-1/4 teaspoon)
• A pinch of Nutmeg
• 1/4 Teaspoon Salt

Method :

1. In a bowl mix the coconut milk,pumpkin puree,egg,oil and vinegar.
2. In another bowl,combine all the dry ingredients,the whole wheat flour,brown sugar,baking soda,baking powder,salt,all spice powder,cinnamon powder and salt.
3. Combine the wet and dry ingredients together to form a batter. ( if you feel your batter is too thick,add a little more milk)
4. Heat a lightly oiled pan over medium heat. 
5. Scoop 1/4 cup of batter onto your heated pan and once you see bubbles forming,flip the pancake and cook to a golden brown color on both sides.
   
   
   Tip :
   

   • I didn't add vanilla essence,since I was using vanilla flavored coconut milk,if you use plain milk,you can add 1/4 teaspoon of vanilla flavor.