Fall season inspired Spicy Cluster Beans stir fry. [Black and White Wednesday #113]

I cooked this cluster bean stir fry  on one beautiful fall morning  in November. This was weather inspired simple stir fry with sauteed onions, spiced with whole and crushed black peppers. Red wine vinegar and Honey was used to bring sweet and sour taste. Addition of mini colored peppers made nice color contrast over bright green pre-boiled  sliced Cluster beans/ Gavar. This simple recipe can be adapted for several other vegetable stir fries.

I am submitting this image to Black and White Wednesday #113, January 22nd 2014, which will be hosted by Susan of  The Well Seasoned Cook, who is also a founder of this event. Now Cinzia of Cindystar looks after admin duties for this event. Next BWW event #114, January 29th 2014 will be hosted by Simona of briciole. For all  rules and future event details please check Cinzia's Post.

Black and White Wednesday Event #113

Carrot-Coconut-Sesame Burfi flavored with Saffron & cardamom. [Indian sweet recipe for Makar Sankranti Festival.]

On this auspicious occasion of Makar Sankranti,  I convey my  best new year wishes to all my readers, followers and visitors.Wishing you all a very Healthy, Happy and Peaceful 2014. Thank you so much for regularly visiting my blog. I am quite late to make my first blog post this year, hoping to share more recipes this year.   I start this year with a recipe of  Sesame-Carrot-Coconut Burfi/Vadi. One of the traditional Makar Sankrant sweet/ Vadi is made with Sesame and Coconut,  I gave a little twist by adding fresh carrots. This sweet is prepared without ghee, I have used honey but if that is skipped this is good Vegan festive sweet.

 Ingredients :

• 1.5 Cup - whole sesame unpolished (powdered)
• 2 Cups - grated carrots (slightly heaping cups)
• 1 Cup - fresh grated coconut
• 2 Tb.spoon - Honey ( for vegan burfi you may skip honey.)
• 2 Tb.spoon - Extra virgin Olive oil + 1 Tb.spoon for greasing.
• 3 tiny pinches - of saffron threads
• 1/2 T.spoon - cardamom powder. (coarse ground seeds from 4-5 cardamoms.)
• 3/4 Cups - water to cook carrots
• For sugar Syrup - 1 heaping cup granulated sugar + 3/4 cup water.

Carrot, Coconut, Powdered Sesame, Sugar, Cardamom powder.

Grated carrots

Method of preparing Carrot+Coconut+Sesame Vadi/Burfi :

1. Clean carrots by slightly chopping out stems and bottom ends, peel off thin skin layer with potato peeler. If using organic carrots, retain the skin. Rinse under water, pat dry. Grate carrots, keep it aside.
2. Grind 1.5 cups white unpolished sesame seeds to a coarse powder. Do this in few batches with short pulses to retain dry texture.
3. In a heavy gauge 4 quart pot moderately heat 2 tbsp extra virgin olive oil, add grated carrots, saute for three minutes over medium heat, stirring often. Pour in 3/4 cup water, half quantity of cardamom powder continue to saute for around 10 minutes, stirring often.
4. Next add sesame powder, mix well, saute for 5-6 minutes over medium heat, stirring often.
5. Add fresh grated coconut, 2 tbsp honey and remaining cardamom powder, saute for 2-3 minutes. Shut off the heat, let  pot rest until sugar syrup is done. (Sugar syrup can be prepared ahead of time.)
6. Heat 3/4 cup water in a small pot, stir in 3 tiny pinches of saffron threads. Once water starts to boil add one heaping cup sugar. Allow to steadily boil  over medium high heat for 7-8 minutes. Do stir at frequent intervals, shut down, allow to cool for six seven minutes.
7. Pour sugar syrup over  coconut-sesame-carrot mixture. On heat back, Mix well, keep stirring until sugar syrup is evaporated and thick mass is formed. This stirring stage is quite laborous, do it by switching  heat from medium high to medium low. Once bottom of the mixture starts developing light color patch shut off the heat. Quickly scoop it over olive oil greased baking sheet or plate. Flatten and shape it with stainless steel spatula and knife. Pat  Burfi mass from sides to form neat 1 inch thick square. Allow to cool  for 3-4 minutes, using a knife cut  into desired size/shape Burfi pieces. Smooth out cracks and uneven edges by patting around burfi squares with  butter knife. Scroll down to check few images  of cooking steps captured while preparing Burfi/Vadi.

Initial frying stage.

Prepared sugar syrup.

After adding sugar syrup, consistency of mixture  loosens.

Mixture turns into solid mass, time to spread mixture over plate.

Scooping out solid burfi mass over greased cookie sheet.

Finely square shaped burfi mixture.

Carrot-Coconut-Sesame Burfi squares.

Uneven edges can be shaped into perfect squares using butter knife.

Happy Makar Sankranti!!

Carrot-Coconut-Sesame Burfi.

Spices for Christmas Cake...Black and White Wednesday #110

I  will be baking a cake for Christmas with four spices, Cinnamon, Star anise, Cardamom and Nagkeshar. I plan to  keep it gluten free by replacing all purpose flour with  few multi grain flours. Following whole spices image I am sending to Cinzia for Black and White Wednesday #110, Next BWW event  #111, January 8th 2014, will be hosted by Lynne at Cafe Lynnylu. For future event hosting schedule refer Cinzia's post. Susan from Well Seasoned Cook has  founded this event.

Star Anise, Cardamom, Nagkeshar and Cinnamon sticks.

Black and White Wednesday
 Event #110

Curry leaves and Coconut Chutney with fresh Mango Ginger root. [Aromatic Sweet-Sour-Spicy Chutney for mini Uttapams]

This coconut chutney is filled with goodness of fresh Mango Ginger root (Curcuma amada/ Ambe Halad) and fresh curry leaves, two strong medicinal and aromatic ingredients are blended together in this sweet, sour and spicy chutney. I made this chutney to serve with  multi grain rice free mini uttappams. Scroll down to check the image of pot grown curry leaves my friend shared with me. Try this medicinal chutney to explore new flavors.

Manga Inji, Curry leaves infused coconut chutney with Uttapams.

Ingredients for medicinal Coconut chutney.

Ingredients :

• 1 Cup - fresh grated coconut
• 3/4  Cup - fresh curry leaves
• 1/4 Cup - sliced fresh Mango Ginger / Ambe Halad  root with skin.
• 3/4 Cup - water, add 1/4 cup more to adjust consistency.
• 2 Jalapeno chilies ( use tender chilies to avoid extreme heat, regular green chilies should be fine.)
• 1 garlic clove - sliced
• 2 Tb.spoon - chopped onion
• 1 Tb.spoon - Coconut oil
• 1.5 Tb.spoon - lemon juice
• 1/2 T.spoon - sugar
• 1/4 T.spoon - iodized fine sea salt

Method of preparing Curry leaves, Mango Ginger infused coconut chutney :

1. Clean and thoroughly rub Mango ginger root skin under running water, slice off bruised and bad patches, roughly slice and keep it aside.
2. Heat 1 tbsp coconut oil in a small pan, add sliced jalapeno chilies, saute over medium high heat for 2 minutes, stirring often. Any other type of green chilies can be used. If using smaller chilies saute for one minute.
3. Next add 2 tbsp chopped onions and  one sliced garlic, saute for 2-3 minutes over medium heat, stirring often. Add  3/4 cup curry leaves saute for two minutes then add 1 cup fresh grated coconut,  mix well and quickly shutoff the heat. Allow to rest for 6-7 minutes.
4. In a blender jar add curry leaf coconut mixture,  1/4 cup sliced fresh chopped Mango ginger root, 1.5  tbsp lemon juice 1/2 tsp sugar, 1/4 tsp salt, 3/4 cup water, (add more water if you don't like thick consistency.) Grind into fine paste.  Taste for sweet and sour balance, add 2-3 pinches of  sugar and  more lemon juice to suit to your taste, also adjust salt level.

Other method to prepare this chutney :  This chutney can be prepared in another method like we make traditional plain coconut chutney. Mix all listed ingredients except oil, garlic and onion in a blender, grind into fine paste, adjust sweet, sour, salt balance. Transfer chutney to metal or glass bowl. In a tiny pan heat 1 tbsp coconut oil, once hot add chopped onions, allow to sizzle for one minute or until onion pieces get slightly charred, quickly add sliced garlic, saute for 30 seconds. Put off the heat, pour tempering over chutney, mix well. (1/2 tsp Mustard seeds can be tempered before adding onions.) 

Serve this Chutney with idli, Dosa, uttappams or with daily meals. I used left over chutney for preparing sandwiches. I applied 1 tbsp chutney over each square slice of bread, stacked  thin sliced tomatoes and sliced onions. Sprinkled few finely sliced green chili pieces and shavings of Parmesan cheese. Pressed another bread slice over it. Sprayed oil over slices, pan roasted sandwich until both sides turned crisp and golden brown. Unique raw mango like  aroma of  Mango ginger  made these sandwiches very tasty.

Pot grown curry leaves

Kadipatta-Ambe Halad Chutney

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.