Flaxseed meal and Ragi enriched roti with Aashirvaad multi grain Atta [Indian flat bread with reduced gluten - Healthy Roti formula - 2]

Recently I made rotis by adding Ragi flour to Aashirvaad multi grain aata. I tried to reduce wheat gluten by 50%, combined equal portion of Raagi and multi grain atta. I added Ragi flour by adapting  bhakari  dough making  method. I  heated water mixed with flaxseed meal, in that added  ragi flour, made a sticky dough, allowed to cool it for some time then added multi grain wheat flour.  Process of dough making, rolling, frying was easy. I made them few times to pack in lunch box. This formula worked well, roti tasted very good, just like bhakari. I left the dough  in refrigerator over night, next day roti  taste and texture was much better. These ragi enriched rotis are good  option to include healthy Ragi flour into daily diet, to know several health  benefits of Ragi check blogger sm's post.

Ingredients :-

(Makes 6 small size Rotis.)

• 1/2 Cup - Aashirvaad multi grain atta ( any other type of wheat flour can be used.)
• 1/2 Cup - Ragi flour ( also known as Nachani, Maddua, finger millet)
• 1 Tb.spoon - slightly heaped Flax seed meal (coarse powder of flaxseeds.)
• 1 Cup water + extra 4-5 Tb.spoons
• 1/4 T.spoon - fine sea salt
• 1 T.spoon - oil to add in the dough.
• 2-3 Tb.spoon all purpose flour - for dusting dough balls.

Method of preparing Ragi enriched roti :-

1. In a medium size  microwave safe bowl mix 1 tbsp flax seed meal with  1/2 cup water. Heat over high heat for 70-75 seconds.(make sure mixture don't overflows from bowl.)
2. Quickly add  1/2 cup Ragi flour to the bowl, mix with spoon. Allow to cool for five minutes. Add wheat flour, salt, remaining 1/2 cup room temperature water, mix with spoon until rough dough ball is formed. Add  4 tbsp water, knead the dough, you may add little more water to make soft dough based on your desired softness in handling dough. Once soft dough is formed smear some oil  around and knead for 2-3 minutes. ( For better results keep dough covered with plastic wrap for half an hour.)
3. Make 6 equal size balls. Slightly dust each ball with flour. Roll out each ball into 5-6 inch diameter circle. While rolling turn roti clock wise, flip two three times, if needed gently dust with flour. Roll with gentle pressure, maintain uniform thickness all over roti.
4. Fry each roti  for about 2-3  minutes by flipping two or three times. Maintain medium to medium high heat. Well rolled roti will puff  like balloon, also getting multiple puffs through out roti yields soft texture. Use roti press or ball of paper towel to gently press roti while frying. Place fried roti over paper towel lined plate, cover with metal or glass dome lid. Do wipe excess formed steam from inside the dome lid.
5. Serve these rotis warm with  vegetarian curries, subzis ,Chicken or Goat meat curries. Addition of raw onions, green chilies and different herbs adds lot of goodness to the meal. I like to make roti roll  wrapped with finely sliced raw onions, fresh herbs, sliced raw veggies, sour cream or  cream cheese.

Finger Millet (Nachani) & Wheat flour Indian Flat bread.

Chicken curry made with soy chunks.

Chicken and Nutrela Soy chunks curry, Ragi enriched roti.

 Chives tucked in sliced onions.

Post published on 11/22/2013
Previously blogged recipe of healthy roti formula.

Kerala Thoran with Green beans & Chioggia Beetroots. {Indian sattvik vegetable Stir fry for every day meals.}

I cook green beans stir fry at least three four times a week, mostly  Kerala style stir fry known as Thoran. I always add few other veggies  with beans. I got Chioggia beets from  Whole foods Market, they are not sold in other grocery stores here. This is my first time to cook with Chioggia beets. These beets have originated in Chioggia, an Italian coastal town near Venice, Italy.  They have beautiful  unique contrasting rings of dark pink, light pink and white color. They are also know as Bull's eye Beet / Candy stripe Beet.  Good  feature of these beets is, they don't bleed like regular beets but their beautiful bold  pink color fades away after cooking. They are very sweet and mild in flavor. When I make green beans and betroot thoran I  pre-boil beets, drain stock then combine  it with cooked  green beans  to avoid green beans from getting all  dark red. For Chioggia beetroots I can skip pre-boiling step. This stir fry was cooked for Sunday lunch, I prepared quick Kadhi to go with rice and stir fry. Scroll down to check recipe for preparing quick Kadhi. 

Simple Sunday Lunch -  Rice-Kadhi-Sabzi.

Ingredients :
Serves 3 people

• Green beans -   sliced into 1 cm pieces, yield 2.5 cups
• 1 medium size Chioggia Beet - peel skin, cut into 1 cm dices, yield around 1 Cup. (you can use regular beetroot.)
• 7-8 - curry leaves
• 1/2 Cup - fresh grated coconut
• 1/4 Cup - finely chopped cilantro

Tempering Ingredients

• 1/2  T.spoon - Mustard seeds
• 1 Tb.spoon - skinless urad daal (splitted or whole gota type.)
• 1/2 T.spoon - Turmeric
• 2 pinches - Hing / Asafoetida
• 7-8 curry leaves 
• 1 Green chili - finely chopped
• 1 Tb.spoon oil - preferably use coconut oil.

How to cook Kerala Thoran with Green beans and Chioggia beets :

1. Snap both the ends of green beans, thoroughly wash under running water. Hold 10-15 green beans together in left hand over cutting board  and slice into 1 cm size pieces.
2. Chop out both the ends of Chioggia beats, peel the skin, rinse under water. Make 1 cm thick slices. Stack 2-3 slices together and cut into 1 cm size cubes.
3. Heat a medium size skillet over medium heat. Add 1 tbsp oil, when hot first add 1/2 tsp mustard seeds, wait until seeds start to crack, quickly cover with lid, wait for 15-20 seconds or until frequency of cracking slows down, then add curry leaves, chopped green chilies. saute for 15 seconds. Next add half tsp turmeric powder, 2 pinches Hing and 1 tbsp Urad  dal, stir continuously for 10-15 seconds or  until urad dal slightly changes its  shade, Don't wait too long, once dal turns light  brown, quickly add  chopped green beans, stir well with Tadka.
4. Over medium heat saute green beans for 3-4 minutes. Now add diced  Chioggia Beets, continue to saute over medium heat for 6-7 minutes, stirring often.
5. Reduce heat to medium low, add 1/4 cup water, sprinkle salt, continue cooking until all water evaporates. Now add remaining 7-8 curry leaves, stir and cook some more time until beans and beets get tender, this step will take about 8-10 minutes. Sprinkle half the quantity of fresh grated coconut and chopped cilantro, mix well. shut off the heat
6. Before serving garnish with remaining fresh coconut and cilantro. Serve with  warm rice, Roti or enjoy bowl full of Thoran just like salad.

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How to make Kadhi ?

Kadhi is  curry  made by tempering  yogurt with  various seeds, spices and herbs, little besan flour is used to get thick, creamy texture and enhanced flavor.

Ingredients :
Serves 2 people

• 1 Cup Yogurt mixed with 1/4 cup water.
• 2 Tb.spoon - besan flour
• 8-10 - curry leaves
• 1 Green chili - finely chopped
• Ginger - 1 inch piece, minced finely.
• 2-3 Garlic cloves - sliced lengthwise
• 1/2 T.spoon - Cumin seeds
• 1/4 T.spoon - methi seeds (fenugreek seeds)
• 1/4 T.spoon -Turmeric powder
• 2 pinches - asafoetida (Hing)
• 1/2 T.spoon - sugar 

1. Mix 1 Cup Yogurt with 2 tbsp besan flour, little salt and 1/4 cup water. Thoroughly whisk to get  lump free smooth  yogurt consistency.  You may add little more water to have desired consistency. Keep it aside.
2. Heat 1 tbsp oil in a small size pot, don't heat  too much. I have tempered with cumin seeds so average hot temperature is fine, they should sizzle as soon as you drop in but should not get dark instantly. If you are using mustard seeds then oil needs to be heated  more. First drop  1/2 tsp cumin seeds and 1/4 tsp methi seeds,  allow to sizzle for 15-20 seconds.
3. Next add minced ginger, sliced garlic, chopped chillies, and curry leaves. Stir all well and saute for one minute over medium high heat.  Lastly  add 2 pinches of hing and  1/4 tsp turmeric powder, stir for 15-20 seconds.
4. Now add yogurt Besan mixture, stir well. Cook over medium heat until yogurt softly starts to boil. Taste and adjust salt, add  1/2  tsp sugar. Reduce heat to low, allow to simmer for 5-6 minutes. Serve warm over rice or eat with roti or enjoy as soup in a bowl.

Check three top garnished semi-circle slices of Chioggia Beetroot

 for its original color, after cooking bright red, pink color fades to white, orange and light yellow.

Sattvic Lunch - Rice and Tofu Curry in Yu Choy Puree. {Black and White Wednesday #86}

This is my Tenth image submission for Black and White Wednesday event #86, 05th June, 2013. Deepali Jain from Confusion Cook is hosting the Event. Susan, author of TheWell Seasoned Cook is a founder of this event. Now Cinzia of  Cindystarblog is a new admin for Susan's Black and White Wednesday Event. For all guidelines  and an index of  all future event hosting blogs please check Cinzia's  post  here. Participants can join Flickr group created for B&W event. Next event (BWW #87, 12th June-2013) will be hosted by Jasmina of  Jazzy Kitchen.

This week I am submitting image of Sattvic lunch plate. This is simple rice and vegetable-tofu curry lunch served with warm cumin infused water. Curry is made in sliced green capsicum and yu choy puree gravy base without adding onion and garlic, it is cooked in coconut oil. Garam masala is not used, it is seasoned with cumin corriander powder and fresh ginger.

Sattvic Lunch - Rice and Tofu curry

Black and White Wednesday
 Event #86

Quick Red radish, corn, Green onions stir fry for tiffin / lunch box. {Cooking one generous serving of sabji}

Today morning made this quick stir fry / Subji for packing in lunch box/ tiffin. I had fresh packet of red radishes and a bunch of green onions, by adding some frozen corn  I cooked this subji in just 20 minutes.This is easy basic Indian stir fry / sabji  recipe for daily meals that can be cooked with  minimal seasonings of green chillies, ginger and cilantro.

Ingredients :

• 8 fresh whole red radishes - cut into julienned style
• 1 medium size onion - finely chopped (yield 1 cup)
• 1/2 cup - frozen corn
• 1 Cup - finely cut Green onions (green leafy portion only)
• 1 Green chili - finely chopped
• 1 inch piece of ginger - finely grated.
• 1/4 T.spoon - turmeric powder
• 1 Tb.spoon - oil
• 1/2 cup - finely chopped cilantro

Method of preparing quick subji/ stir fry.

1. Thoroughly wash red radishes, slightly chop off both the ends of radishes, cut radishes into match stick like shape by  using julienne slicer. You can also slice into disc shape or just finely chop or dice.
2. In a small size skillet heat 1 tbsp oil. Add finely chopped onions, saute over medium high heat, stirring often for 5-6 minutes. Add grated ginger, chopped green chilies, turmeric powder,  saute for one minute.
3. Now add julienned radishes, salt - mix and saute for 4-5 minutes, add  1-2 tbsp water to avoid burning.Regularly stir as you cook. 
4. Once radishes are almost tender, add sliced green onions and frozen corn. Lower heat to medium low, cook uncovered  for 3-4 minutes.Shut off the heat and allow to rest for five minutes. Sprinkle 1/2 cup  fresh chopped cilantro. It is ready to pack in tiffin with rice or roti.This subzi quantity is  good enough for  one generous serving or two regular servings.

I saved little portion of subzi to note recipe. Below is the picture of my lunch plate. I ate subzi  with Bajra+wheat flour flax enriched roti.

 Check earlier blogged red Radish recipes :
 1) Red radish and Tofu recipe

 2) Red radishes used in mix vegetable stir fry.

Aashirvaad MultiGrain Aata Chapati - additionally enriched with Flax seed meal and Soy flour. {How to pack and freeze rotis?} --- (Recipe for Healthy Roti / chapati / Poli -- Formula -1)

Now we get variety of  multi grain aata bags from India. I have tried all the brands  but none of them have good ratio of multi grain flours, still  that  mild addition of different grains brings good taste in  rotis. I always keep one bag  of multigrain aata for preparing variety of parathas. Today I  made rotis with Aashirvad multigrain aata  by adding  flax seed meal and soy flour for extra enrichment. I am sharing the formula and few images of Roti. I experienced more ease while rolling and rotis were very soft and tasty.

Ingredients :

• 4 cup Aashirvad multi grain aata
• 3 tbsp flax seed meal
• 4 tbsp soy flour
• 2.5 cups water
• 1-2 Tb.spoon oil
• 1/2 Tspoon salt

Note :Few times I have added 5-6 tbsp ragi flour to above formula, that brings nice Bhakari like taste.

How to prepare Multigrain Roti dough in food processor :

Mix 3tbsp flax seed meal, 4 tbsp soy flour,  1/2 tsp salt with 4 cup Aashirvad multi grain aata in a food processor. Run on low for one minute, Increase speed to medium and start adding water. Pause for few seconds after adding one cup water. Continue adding second cup. Now increase speed to high and run food processor until dough starts to  form. Add half tbsp oil,  run for 30 seconds. Now  add 1/4 cup water, dough will get more softer, pause and check consistency. Now go on adding tsp water at a time. (I totally added 2.5 cup water.) Finally add little more oil and run food processor for one minute or until proper dough ball is formed. This flour consistency is extra fine so there is chance that dough might stick to the sides of food processor. Pause and try to settle dough with hand and run food processor again, if required pour little oil to enable dough move easily inside the food processor. Remove dough from processor and merge together by applying little oil over your fingers and palm. Make 25 dough balls. If you need smaller rotis then  make upto 30 dough balls, cover them with plastic cling wrap. I rolled each roti  little  over 7 inch diameter in size.

Rolling and Frying rotis :

I rolled rotis on  the wooden kitchen counter, extra space enables me to roll bigger size rotis. I used mix of maida and rice flour to dust roti dough ball. I rolled each roti until it reached size of 7 inch diameter and fried them over hard anodized non-stick square shaped griddle without applying/spraying oil.

How to pack, store,freeze roti / Chapati in a plastic cling wrap.

Extra rotis I stacked in a bundle of 15, covered it tightly with plastic cling wrap. Pull around 20 inch sheet of cling wrap over counter top or plane surface, place rotis in the center leaving  equal size of wrap on four sides. First pull right side wrap - cover it over rotis,  then pull left  side extra sheet of cling wrap in the center, press it tightly removing trapped air. lastly bring  top and bottom cling wrap over rotis. This way it seals all rotis perfectly inside cling wrap. (Check picture below) Place this pack inside one gallon size ziploc bag and refrigerate. This method works storing for one week. For longer storing time freeze it in freezer section. Rotis stay good over one month. When you want to eat, bring roti pack to room temperature, place single roti over paper towel in a  microwave, heat for 10 seconds and enjoy soft roti. If your cling wrap is heat proof then you can place entire packet and heat for  30 seconds, turning packet after 15 seconds.

Roti/Chapati pack wrapped in cling wrap to store in fridge.

Chapati / Poli / Indian unleavened Bread

Below is the image of my lunch plate, after preparing rotis I ate with stove top Egg bake masala and few pieces of raw onion. This is very interesting egg dish my mother used to cook which is similar to Chakchouka  dish from Tunisia and Algeria, also Israel it is known as Shakshouka. Eggs are directly broken over masala base made with onions, tomatoes and fresh ground garam masala and cooked over very low flame until eggs are cooked.

Vishu Sadya - Delicious Vegetarian Malayali cuisine Feast & Recipe for Kerala Banana Halwa.

Vishu Sadya is an authentic vegetarian  feast  served on a Vishu Day in Kerala.  This year I cooked few sadhya dishes, My Vishu sadya is  not as elaborate as traditional one but  it was good enough to feel festive spirits of  Vishu. Here I am sharing  pictures of  my Vishu sadya spread.  Also sharing  recipe for Kerala Banana Halwa. It is very tasty rustic sweet, which can be prepared at home with minimal ingredients but with some extra efforts of stirring.

Published on 06/29/2012

Vishu Sadhya Menu :

Sambar with Kerala Matta Rice,
Pappadam, Curd chili,
Banana Halwa,
Cabbage Thoran, Green beans thoran,
Cherupayar parippu payasam (Moong Dal payasam).
In the side leaf plate - Mathanga errisseri (Pumpkin+Red chawli curry), pavakka/bitter melon/kaypakka pachadi.

 Kerala Vishu Sadhya spread.

Left : Mathanga Van payar Errisseri (pumpkin_red chawli curry)

 Right : Kaipakka  pachadi (deep fried bitter melon in seasoned yogurt)

Vegetarian Vishu Thali.

Recipe for Kerala Banana Halwa.

Ingredients :

• 5 Fully ripe bananas (scroll down to check image of ripe banana)
• 3/4 cup - crushed jaggery
• 2-3 Tb.spoon sugar
• 5-6 Tb.spoon - pure ghee/ clarified butter
• 5-6 cardamom - finely powder seeds
• 1 Tb.spoon - fine powder of pistachio - Use microplane coarse grater.
• 7-8 Pistachio - roughly chopped and partly make thin slices for final top garnish.

Directions for  preparing Banana Halwa:

1. Peel ripe bananas, cut into one inch thick slices.
2. Heat medium size thick bottomed pot/saute pan. Add one tbsp ghee, slowly keep adding banana pieces. Maintain medium heat. With back of the wooden spoon press and mash all pieces. You will take 5-6 minutes to mash all banana pieces. (you can use immersion blender to puree banana. I wanted to keep it all natural so mashed with the spoon) Keep stirring, once it starts to boil add one more tbsp ghee. Now sprinkle  half the quantity of cardamom powder.
3. Continue to stir and make sure banana pulp does not stick to the bottom. If it gets thicker and drier you can pour little ghee. After 20 minutes add crushed jaggery. Continue to stir, press all chunks of jaggery with spoon to ease jaggery melting process. Add one more tbsp ghee and continue rigorous stirring.
4. Now add 2-3 tbsp sugar, mix well..check for sweetness and adjust sugar quantity. Add 1 tbsp ghee, chopped pistachios, remaining cardamom powder. Continue cooking and stirring for another 15 minutes. If you find it exhaustive to stir continuously then reduce heat to medium low so that you can take momentary pauses.
5. Consistency will keep changing.  After half an hour it will start turning into thick jelly like mass. Keep going until it gets thick and stiff enough to form  layer on the plate. Texture will be quite sticky and you can improve it it by finally adding some more ghee. I used around 5 tbsp ghee during stirring process.
6. It took me around 45 minutes of continuous attentive cooking. Shut off the heat and allow to cool for 10 minutes. Transfer banana halwa on a  ghee greased  plane surfaced plate. I used butter knife and gave square shape, you will need to do lot of patting from different angles. Sprinkle finely powdered pistachio or you can directly scrape pistachio by holding microplane over set halwa. Also randomly sprinkle and press some thin slices of pistachio for appeal. Cover with plastic cling wrap, refrigerate for one hour before serving. Texture is going to stay sticky and smooth so carefully lift and  separate each halwa square piece with knife and pat to  bring it back to fine  square shape.
7. It  turns more tighter in texture next day, also taste matures and gets more delicious.

Home made Kerala banana Halwa

Rightly ripe Banana for making Halwa.

Anand Banana Halwa - bigger piece with more darker brown shade.

Kelyacha Halwa

Kerala banana  Halwa

French Green Lentil Curry / Dahl with Fresh Green Peanuts. (Quick Pressure Cooker Lentil Curry / Dal)

Every day Dal cooking needs some variation. I let my instincts decide what combination of lentils and beans to use.  Green peanuts with shell were in season. I got them from local Indian grocery store. Peanuts were extra large, fresh, crunchy and milky.  In Indian cooking peanuts add nice taste and texture to various curries and sabjis. I  paired  shelled green peanuts  with French green lentils, used minimal garam masala spices and made this curry / Dal.  This is simple and quick  "One whistle pressure cooker curry/ Dahl". It tastes absolutely delicious with meals or can be enjoyed as a soup.

Rice and shrimp curry, Snake gourd+beetroot stir fry, French green lentil dahl.

Ingredients :

• 1 cup - French green lentils - picked and thoroughly rinsed.
• 3/4 cup - fresh  shelled raw green peanuts  (during off season soak regular peanuts in water for 8 hours)
• 1 medium size onion - finely chopped
• 4-5 - Fresh garlic cloves
• 1.5 inch piece of ginger
• 2-3 Green chilies
• 1/2 T.spoon - Turmeric powder
• 1 tiny bay leaf - 2 inch long
• 2 cloves (lavang)
• 1 inch piece of cinnamon
• 1 T.spoon - corriander seeds - grind to fine powder
• 1/2 T.spoon - cumin seeds - grind to fine powder
• 1 Tb.spoon - oil
• 1/2 cup - fresh chopped cilantro
• 5-6 cups water

 Method for preparing lentil  and Green peanut curry in Pressure cooker.

1. Check for any stone particles in French green lentil then thoroughly rinse in water. Shell green peanuts, rinse in water. Combine both in a bowl, cover with water - keep it aside. No prior soaking is required.
2. Combine garlic, ginger, green chilies in a small blender jar,  ground to coarse mixture. Alternatively You can chop green chilies and use microplane grater to grate ginger and garlic.
3. Combine 1 tsp corriander + 1/2 tsp cumin - grind to fine powder.
4. Heat 1 tbsp oil in a pressure cooker / pressure pan. (minimum 3 quart size). Add two cloves, bay leaf, cinnamon stick - allow to sizzle for 25-30 seconds. Quickly add chopped onions, saute for 7-8 minutes over medium heat until onions turn soft and transparent.
5. Now add coarsely ground ginger-garlic-green chili mixture, turmeric powder - mix and saute for 1 minute.
6. Add corriander-cumin powder, French Green lentils and green peanuts.*Check image below* Mix and stir fry for 2 minutes over medium low heat, then add 4 cups of water. Add salt and let it simmer. Once it starts to boil, place pressure cooker lid. Remove or lift whistle while you close the lid. Once you secure and lock pressure cooker lid put back whistle. Maintain medium heat. After it blows first whistle, reduce heat to low, allow dal to simmer for 7-8 minutes. shut off the heat. Allow it to cool.
7. When the hissing pressure sound calms downs, open the lid. Add  chopped cilantro, one cup or more water to adjust dal consistency. Check and adjust salt seasoning. Start heat on, continue to simmer for about 6-7 minutes over medium heat. Shut off the heat.  Serve with rice / roti or enjoy as a soup by adding  dollop of butter on top or drizzle some Ghee.

Picture taken during cooking step No. 6

Tazaa Moongfali / Kacche Shengdane and French Green Lentils

Summer Herb Garden inspired meals - Coconut Basil Rice, Cucumber Paratha, Mint infused ButterMilk, Orzo-Cantaloupe-Bing cherries-Corn Salad with mint blossoms.

This Summer I grew few plants and herbs in  the pots. Inspired by the Mint and Basil growing in my  patio garden I cooked this herb packed meal. I had one fresh ear of corn from local farmers market and few garden grown cucumbers shared by my friend, with few other veggies and ingredients I prepared this delicious Thali containing Cucumber Paratha, coconut Basil rice with green peas and snow peas, Mint infused butter milk, Cantaloupe-Bing cherry-Corn salad with mint flavored orzo and mint blossoms. Please scroll down to enjoy pictures of Mint and Basil herb plants.
Note: published on 11/16/11

Coconut Basil Rice with Green & Snow Peas

Ingredients :-

• 2 Cup Basmati rice
• 1/2 cup coconut milk (I used Renuka brand)
• 1/2 cup fresh grated coconut + some for garnish
• 2.5 cup water
• 1 medium size onion - finely chopped
• 1 Bay leaf 3" long
• 2 inch piece ginger
• 6-7 garlic cloves
• 4-5 green chilies
• 1 Cup frozen petite green peas (regular green peas are fine.)
• 1.5 cup sliced snow peas
• 2 cup fresh basil leaves with tender stems - I used spicy globe basil which is mild in aroma. If you are using other type of basil like purple or thai;  reduce little quantity or use as per your taste.
• 1.5 Tb.spoon oil

Directions for preparing Basil Coconut Rice :-

1. Rinse Basmati rice, soak for only 10 minutes - Drain, Cover and keep it aside.
2. Combine green chilies, garlic cloves, ginger, 1 cup basil leaves in a small blender jar - grind to coarse texture  without adding water. Keep it aside.
3. Heat 1/2 tablespoon  oil in a pressure cooker/ Pressure Pan ( minimum 3-4 liter size). Add half cup  roughly chopped Basil leaves, sizzle for 15 seconds. Add  1 teaspoon coarse paste. (from step 2)  Add 1.5 cup sliced snow peas, saute for 2 minutes over high heat. Now add one cup frozen green peas, little salt - saute for another 4-5 minutes over medium heat. If required sprinkle little water to avoid sticking at bottom, constant stirring is required.Transfer everything to a bowl and set  it aside. (You can use small size saute pan for this step.)
4. Once again heat 1 tablespoon oil in pressure cooker. Drop one bay leaf ; sizzle for 15 seconds.  Add chopped onions; saute 5-6 minutes until onions turn soft.
5. Add remaining mixture of ginger-garlic-chilies-basil - saute for a minute. Add drained rice and  half cup coconut milk. Mix well and simmer over medium heat for 2-3 minutes, stirring frequently.
6. Add 2.5 cup water - Stir and bring to a boil. Add 1/4 cup fresh grated coconut. Check for salt seasoning. Close the pressure cooker lid and cook over medium heat until cooker is ready to blow first whistle. (Some time cooker fails to blow whistle, in that case after 10-12 minutes reduce heat.) Quickly reduce heat to lowest setting and allow to rest on stove for another 10 minutes. Reduce little built up steam by slightly lifting whistle for 20-25 seconds.
7. Once pressure cooker cools down, transfer cooked rice to a big bowl. Gently separate all grains and fluff rice with wooden spoon. Spread sauteed green peas and snow peas mixture, remaining chopped fresh basil leaves and 1/4 cup fresh grated coconut. Gently combine well with rice. Cover it with cling wrap and let it stand for 20 minutes before serving warm.

Note :- You can use any combination of veggies of your choice.In absence of pressure cooker you can cook Basil Rice in a thick gauge, non-stick minimum 4 quart size pot. You can add 1/2-1 cup more water and cook very slow on low heat with covered lid. Feel free to add more seasoning spices like cumin, shaheejera, Black pepper, cloves, cinnamon but season with minimal spices.

Cantaloupe, Corn, Bing Cherry Salad with Mint infused Orzo garnished with Mint blossoms.

Salad Ingredients :-

• 1 cup mint infused cooked Orzo (refer recipe below to know how to prepare mint flavored orzo)
• 2 cup heaped  scooped cantaloupe balls/chunks. (I used small size cantaloupe - see picture at end.)
• 25-30 Bing cherries - deseeded and cut into half
• 1cup corn kernels ( I used from fresh corn)
• 12-15 tender Mint blossoms
• 1/2 cup fresh mint leaves
• 2 Tb.spoon - finely chopped mint leaves
• 1/2 teaspoon sugar
• 1.5 Tb.spoon Olive oil

Step - 1 -- Preparing mint flavored Orzo :- 

Heat 1.5 tablespoon olive oil in a small size pot. Add 2 tablespoon finely chopped mint leaves, saute/sizzle in hot oil for 15 seconds just like we sizzle curry leaves in hot oil. Take out half oil and few sizzled mint leaves in a bowl. Add 2 tablespoon orzo, saute for 30 seconds.Pour in 2.5 cups water, little salt -  Allow it to simmer over medium  heat for about 10 minutes. Reduce heat to low and simmer for 7-8 minutes more. You may add 2-3 tablespoon water if orzo absorbs water. Taste orzo for tenderness, once they are plump and soft, quickly drain under cold water and keep it aside. Sprinkle  reserved mint seasoned oil, toss and store in a covered container. (I cooked longer than suggested cooking time on package directions for perfect tender textured orzo.I used Taste of Inspirations brand organic orzo, authentic Italian product.)

Step - 2 -- Preparing Salad :- 

This is simple toss and serve salad. In a medium salad bowl  mix together cantaloupe balls/chunks, corn kernels, bing cherries, cooked orzo, 1/2 cup fresh mint leaves. Sprinkle 1/2 teaspoon sugar. Gently toss. Garnish with mint blossom and serve immediately.

Mint infused Butter milk /Chaas /Tak Recipe

In a deep bowl mix 1.5 cup yogurt, 1/2 cup cold water, little salt, 1/4 teaspoon sugar, 1 finely chopped green chili and half cup chopped fresh mint leaves.  Blend  with immersion blender  or whisk  until smooth - about  one minute. Garnish with fresh mint leaves and serve chilled.

Recipe for Preparing Kakdi / Cucumber Paratha/Roti

Finely grate one small 5-6 inch cucumber.(1/2 cup yield including cucumber juice) I used cucumber with skin. If cucumber is waxed then peel the skin. In a small blender jar combine - 2-3 green chilies+4 garlic clove+1 inch piece of ginger+ 1/2 cup chopped cilantro. Grind to coarse texture. In a medium size bowl  add one cup wheat flour, 1/4 teaspoon salt, half teaspoon turmeric powder. Mix well. Now add grated cucumber along with its juices and coarsely ground  ginger-garlic mixture. Knead the dough with hands. If required add one tablespoon water. I didn't add water, cucumber juice was enough to form dough. Once it forms tight dough; apply one teaspoon oil all over dough ball and again knead for 2-3 minutes,wrap the dough ball with plastic wrap and keep it aside for 15 minutes.  Divide dough in equal 5-6 balls, roll 5 inch diameter paratha and griddle fry on both sides  on medium heat.

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Spicy Globe Basil

Cinnamon Basil with purple Sage(clicked on June 23rd)

Cinnamon Basil and purple sage growing together in a pot.(above pot clicked after 1 week)

Pudina - Last years container mint spread on the ground this year.

Mint blossom

Scooping out Cantaloupe balls with Melon baller.
once good shaped balls are carved,

just scrape out rest cantaloupe meat into strips and  use them in the salad.

Coconut Basil Rice with  Kakdi  Paratha  &  Pudina  Chass

Oven broiled King Mackerel Steak, Green & Wax beans stir fry with Cranberries, Basil and fresh coconut -- served with Kerala Matta rice & King mackerel curry -- Fish special Indian Sunday lunch.

Sunday special lunch menu - King Mackerel curry, oven baked king mackerel steaks, locally grown green and wax beans stir fry infused with pot grown spicy globe basil leaves, all this  was served with Kerala matta rice. Here in NC we get fresh King Mackerel / King Fish in local Chinese store. I always get around 2 lbs King mackerel and cook curry and fry. For more information on King mackerel found in NC coast - Click here. In this post I am blogging recipe for oven broiled spicy King Mackerel steaks  and  Wax and Green beans stir fry with cranberries, pot grown basil and fresh coconut.
 Note : Published on...02.12.12

Green & Wax Beans Stir fry.

Recipe for French cut Green and Wax bean stir fry with cranberries, Basil and fresh coconut.

Ingredients :-

• Green beans - 1 cup  cut into diagonal french cut
• Wax beans - 1 cup cut into diagonal french cut
• 1 cup - fresh basil leaves with tender stems ( I used mix of cinnamon and spicy Globe Basil)
• 2 tiny onions - chopped thin lengthwise
• 1/2 cup - sweetened cranberries
• 2 green chilies - finely chopped
• 1/2 cup fresh grated coconut  and few shavings of coconut for more appealing garnish.( check griddle image below.) I used potato peeler to get coconut shavings.

Green beans Stir Fry Method :-

1. Thoroughly wash beans under running water, drain, slightly trim off  stem and other end of the beans, pull out strings from non tender older beans. Cut them diagonally into french style.
2. Heat 1 teaspoon oil in a medium size saute pan, throw in half cup roughly chopped basil  leaves, sizzle for 15 seconds. Add lengthwise sliced onions, chopped green chilies, saute for 3-4 minutes on high heat with frequent stirs. Now add 1 tablespoon cranberries, continue to saute with onions for 2 more minutes. In the process allow cranberries to get a bit burnt, darkened and caramelized. Sweetened cranberries make this bean stir fry extra delicious with added sweet and sour zest.
3. Bring heat down to medium, add french cut green and wax beans, little salt - continue to saute for 4-5 minutes. Do add few tablespoons of water to keep moisture in the pan. 
4. Now add remaining cranberries, 2-3 tbs water, taste and adjust salt level - reduce heat to medium low,  cover with the lid - cook for 4-5 minutes.
5. Remove the lid, continue cooking until all water has evaporated. Garnish with grated coconut and shavings of coconut, remaining basil leaves. Enjoy with rice and roti.

Wax beans and Green beans from Cary farmers market.

Wax Beans+Green Beans, container grown basil,
fresh coconut, cranberries and locally grown onions.

 grated coconut at left and shavings of fresh coconut at right side.

How to Cook Oven broiled/baked Spicy King Fish steaks?

Homemade Spice Rub for King fish fry :-

• 1 Teaspoon - corriander
• 1/2 Teaspoon - Jeera/Cumin
• 6-7 inch long dry Pasilla chili pepper ( brings dark brown glow)
• 5-6  dry Arbol chilies (for heat)

Combine and Grind above spices and dry peppers to a fine powder.

For marination you will also need :-

• 6-8 Garlic cloves - coarsely ground paste
• 2 inch Ginger piece - coarsely ground paste
• 2-3 Tb.spoon rice flour or all purpose flour (maida)

Process for broiling / baking spicy King fish steaks in the oven :-

1. Wash  King mackerel steaks, place them in a large plate/ aluminum foil/ plastic sheet. Lightly sprinkle with salt, gently rub and spread salt all over fish. Now sprinkle ground spice rub over king fish steaks, gently rub and pat all over fish. Now apply  Ginger garlic coarse paste along with little more salt over fish steaks, rub-pat and gently massage over steaks. You will need to sprinkle some water to  coat marinade evenly over steaks.
2. Lastly sprinkle rice flour/ Maida (all purpose flour)over steaks and pat well to thicken the marination layer. If required use few drops of water. Cover marinated steaks and allow to rest for 15-20 minutes. 
3. Prepare baking dish either by spraying cooking oil  or  you can line tray with aluminum foil.  Liberally spray baking dish with oil. Use regular cooking oil not the ready made cooking sprays, you can fill cooking oil in any plastic spray and use it to grease the baking dish. (This home made oil spray is very useful while cooking.) Place marinated fish steaks in the prepared baking dish/tray. Spray little oil over the steaks.
4. Make sure you preheat an oven for 10 minutes on low broil setting before placing baking tray. Set the oven on broil high heat setting, place baking tray 10-12 inch away from upper heating coil. Broil for 8-10 minutes. Pull the oven rack partially out and turn over steaks by using spatula or tongs. Do turning with care. (use oven mitts and stay safe) Let it broil for another 8-10 minutes. 
5. Now set the broil heat setting to low.You may spray little oil over steaks to get more crisp coating. Turn the steaks one or two  times more, be gentle and skillful while turning to save crisp marinade layer. After 20-25 minutes  shut off the oven, move tray to the middle rack and let steaks stay in oven for another 10 minutes. You may cut down oven time if you are using much thinner steaks that is less than one inch thickness. 
6. Enjoy with rice and roti. For preparing  King mackerel sandwich, burger or wrap, remove bones from the baked steaks and use boneless fish chunks. 

Marinated King Mackerel steaks  ready to get in the oven.

Oven Broiled / baked King Fish /Seer Fish/ Surmai steaks.

Seer Fish / King Fish lunch enjoyed on July 10th 2011.