Vegetarian

Almond Milk – homemade

Jan 252013

For the world, Almonds are a healthy & tasty nut/seed. For me they are a thing of pride, joy and memories. As a kid, I had a difficult time deciding if I wanted the long hard winter to end. While the end of winter meant that the dreary school will reopen its gates and herd me back in, it also meant the Almond trees will soon blossom and set my mind free. And it meant a picnic in the almond orchards would soon happen and I could just lay on the flowers and breathe their essence in and let myself float.

Image courtesy Kashmirawareness.org

While the spring brought in many beautiful sights and fragrance, the summer was the time to enjoy fruits. Yes you heard that right. It wasn’t the fall, when the world harvests the nature’s bounty. For us kids, it was the summer. Eat fruits off the trees, young unripe apples, fresh almonds along with the shell, tart apricots. Where was the fun in eating a dried walnut or almond. Or a sweet apple. Everyone did that and what everyone does is not an adventure!

And did we get into trouble for doing all that? Oh yes! All the time. The caretakers on the orchards would chase us away and never be able to catch us. Or so we thought in our tiny kid brains. Now I know that they just did not want to catch us, just have a little fun chasing a rowdy bunch of kids and keep them from making too much trouble.

The green almond was my favorite thing to eat. When it was early summer, my parents would bring in batches of green almonds for us to enjoy before their shells hardened. It was my favorite time of the year. Munching on the whole green almond is a joy like no other. It is deeply satisfying. Deeply.

To get the same flavor as a fresh from tree nut, I always soak almonds at night and peel then before eating. It is one of my guilty pleasures. And sometimes when I am feeling really nice towards myself, I make a batch of almond milk to drink. Once you have tasted home made almond milk, you may never go back to buying it from the store. This thing will spoil you for ever.

For this weeks power food blog group, we have the delicious Almonds, if you had not already guessed it. So I just mixed me a batch of Almond milk – homemade “from start to finish”.

And drank it too

Almond Milk – homemade

Ingredients

1C Almonds ( shelled)
3 C Water plus more for soaking
1/2 tsp Vanilla essence (optional)
Nut Milk extracting bag (optional)

Instructions

Day 1

Soak the almonds in twice their volume of water. They should be completely submerged and then some more.
Keep in the refrigerator for at least 12 hours.

Day 2

Peel the almonds ( remove the brown cover)
Add in into a wet grinding jar, add in 3 cups water and blend until it froths up on top and the mixture looks smooth.
Add in the vanilla essence if using and blend again.
Put the nut milk into the bag to strain into a bowl.
Squeeze out as much milk as possible and lay out the nut meal to dry on a plate ( to be used in cakes and cookies)
Drink up some and store some.

http://www.spiceroots.com/2013/01/almond-milk-homemade/

38 Power Foods blog group focuses on one ingredient each week taking inspiration from the book ; Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of the whole living magazine. Each week we all come up with recipes, stories, articles to encourage eating nourishing food. This week the following bloggers are posting along with me :

Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ;

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Nadir Yakhin – Lotus Roots in a yogurt sauce

Kashmir, Vegetarian 5 Responses »

Jan 152013

A few of the friends of Spiceroots recently asked me to share some traditional recipes from Kashmir. Today I chose to share the Nadir Yakhin – Lotus Roots in yogurt sauce, as it brings a lot of happy memories from my childhood. My cousin and I used to steal pieces of lotus roots from each other’s plates – just so the other did not get to eat one too many. We would sit next to each other and keep a sharp eye out for a moment when the other was not looking and grab it from the plate. Of course we could always help ourselves to some more from the kitchen, but where was the fun in that. Kids feeding vegetables to the family dog under the table? Not we two! Especially not when my Grand mother made this dish.

The best part is that even though we have grown up, we still don’t trust each other with this dish around. If we didn’t have to be a good example for kids around us, we might still end up fighting over it. Sometimes, being an adult is hard.

This is a quintessential Kashmiri dish and is the star of a vegetarian festive meal. In my opinion, the best tasting nadur (lotus roots) are from Kashmir and if you have ever eaten those, nothing else comes a close second. The slender, long roots are mild with a great texture. It doesn’t really have a flavor of its own, but takes on the flavors of the spices and yet maintains its individuality. And did I tell you that there is a specific technique involved in eating them?

Well, they are made up of thin stringy hair like fibers. So if you cut and eat them along their length, you won’t see the fibers. But if you cut them diagonally, the hair like strings kind of flow out, which might put you off.

Nadir Yakhin – Lotus Roots in a yogurt sauce

The quintessential Kashmiri dish, part of every wazwaan/ saal and the star of a vegetarian festive meal.

This dish is an acquired taste, for the sauce is mild and the lotus roots have no flavor on their own.

Ingredients

Lotus roots (nadur) - 500 gms
yogurt - 2 cups { if using homemade yogurt in India, use 3 cups of yogurt}
water - 2 cups { one cup for Indian dahi ) plus 2 cups
1/4 tsp sonth ( ginger powder)
2 tbs fennel powder
Salt to taste
cloves - 3 - 4
brown cardamom - 2-3
green cardamom - 2
cinnamon stick - 1
garam masala - 1/2 tsp
1/2 tsp dried mint
1/2 tsp cumin
1/2 tsp shahi zeera
ghee - 1 tsp

Instructions

Cut the lotus roots in 2 inch long pieces and partially cook them in two cups of water
Whisk the yogurt and add the fennel. add in the water and blend to mix.
Cook the yogurt and water mix on high heat and keep stirring until it comes to a rolling boil.
Reduce heat and cook for about 20- 25 minutes until the yogurt thickens.
Add in the partially cooked lotus roots and ome of the water that the lotus roots were cooked in.
In a tadka pan heat the ghee, add in cumin and the whole spices and cook until lightly fragrant. Add this tadka to the yogurt and lotus root, add salt, the shahi zeera and dried mint and cook on low heat until the sauce thickens to your desired consistency and the lotus roots are cooked through.

http://www.spiceroots.com/2013/01/nadir-yakhin-lotus-roots-in-a-yogurt-sauce/

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Roasted Eggplant Dip – Baigan Bharta

Appetizers, vegan, Vegetarian, Weeknight Dinners 16 Responses »

Jan 072013

Smoky, smoldering and clandestine. That has been my affair with the guy named clove, ever since we got together for the Alu matar Smokin’. We have been meeting off and on, more on than off for he is just too irresistible. What’s not to like in a guy who makes me look like I am the greatest cook? He makes me look good, oh yes he does! But since it is a brand new year and I really don’t want to keep him a secret anymore, I am declaring it out loud. This is going to be the year of clove in my kitchen. There ! I said it.

In addition to the smoky pungent taste, the cloves have therapeutic properties and have some of the richest antioxidants of all spices. And did I tell you that they act as wonderful breath fresheners?

A fire roasted eggplant is quite flavorful by itself. The best baigan bharta is made on smoldering coals or a wood fire. Slowly roasted eggplants on wood or coal fire have a taste that can just not be matched by any other method. However, cooking them on an open stove top flame comes a close second and so does roasting them in an oven. No matter which method you use, a baigan bharta with cloves added in takes it a few notches up. The already smoky flavor gets matched with pungent smoky clove. The result is worth a try.

Serve this Roasted Egg plant dip (for want of a better description for baigan bharta) as a game day appetizer. You will in fact make them stop watching the game for just a bit to ask you what’s in it

Roasted Eggplant Dip – Baigan Bharta

Smoky, smoldering and sensational.

Ingredients

2 Globe Eggplants
1 C chopped onion
1.5 C chopped tomato
1/4 C chopped cilantro
salt to taste
1/8 tsp clove powder
1- 2 thai green chillies
1/2 tsp turmeric powder
1/2 tsp red chilli powder/paprika/cayenne
2 tbs chopped garlic
1 tbs chopped ginger
1 tsp cumin seeds
2 tbs mustard oil
1tsp mango powder (amchur)

Instructions

prepare the eggplants

make deep incisions all around the eggplants and cook them on open flame/ grill.
Alternately cut them in halves lengthwise, and roast cut side down in the oven at 450*F for 25- 30 min
Once the eggplants are cooked through ( tender all through), allow them to cool off.
Then peel the skin off and keep the eggplant aside.

make the dip

Heat the mustard oil and allow it get slightly smoky
Reduce heat to medium and add the cumin and wait for it to splutter
Add in the onions and let them cook until they get transparent and start browning on the sides.
Add in the ginger and garlic and saute until garlic browns slightly.
Add in turmeric, chillipowder, and tomatoes and cook for about 4- 5 minutes on medium heat.
Add in the eggplants and mix well. Now add in the cilantro, green chillies, mango powder, salt and clove powder.
Cook for another 2-3 minutes stirring every now and then, until everything mixes in well.
Serve with strips of pita bread as a dip or with roti and dal as a side dish.

http://www.spiceroots.com/2013/01/roasted-eggplant-dip-baigan-bharta/

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Quinoa Pulav – 38 power foods

From Around the world, Healthy choice, Vegetarian 4 Responses »

Dec 072012

The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as “The International Year of the Quinoa.” Proposed by the government of Bolivia and receiving strong support from many Central and South American countries, quinoa has now been singled out by the FAO as a food with “high nutritive value,” impressive biodiversity, and an important role to play in the achievement of food security worldwide. – Source WHF

Some of the health benefits of Quinoa and why it is a power food:-

Even though it is eaten as a grain, it is not a grain and unlike other grains, it is a complete protein containing all nine essential amino acids. Quinoa contains fiber.Which as you know helps prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels. It is also rich in magnesium which is important for, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth. Source Mindbodygreen

For this week’s power food blog group, I chose to feature this everyday one pot quinoa dish that I make for my working lunch. I use whichever vegetables i have on hand and get a pot of quinoa pulav going. Quick Easy Delicious!

Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ; Casey at My Sweet and Savory; Minnie at TheLady8Home

Quinoa Pulav – 38 power foods

Ingredients

1 C quinoa rinsed well
2 C vegetable stock/water
1 C mixed vegetables chopped
1 dry red chilli, deseeded
1/4 tsp turmeric
1/2 tsp ginger and garlic paste
1/2 tsp oil
salt if needed

Instructions

In a medium pot, add in the oil and heat it up.
Add the ginger garlic paste and cook until fragrant, add in turmeric and the red chilli and mix in
Add in the mixed vegetables - today I used peas, finely diced potato and bell pepper
saute for a minute
Add in the rinsed quinoa
Add in the stock/water
bring to a boil
Cover , reduce heat to low and cook covered for 10 - 15 minutes
Switch off heat, fluff with a fork, cover and let it rest for about 5 minutes before eating

http://www.spiceroots.com/2012/12/quinoa-pulav-38-power-foods/

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Mango Oats Smoothie

Breakfast, Vegetarian 19 Responses »

Nov 302012

Feed your kid a big breakfast. Easier said than done. Give her a helping of fruits with the breakfast. Climbing Mt. Everest might be an easier task. And if you are blessed with someone who likes to count each morsel while she eats and you doze off to sleep because it is painfully slow, the alarm goes off- time to grab the bag, load the kid into the car with one shoe in hand, the other dragging behind attached to one of her legs – God bless you!

To keep her nourished, so she can get through a high energy, high focus day at school and then at her extra curricular activities is a task I take seriously. I get creative with food. It’s not that she doesn’t enjoy eating, she does. She just eats slowly. Which is why, we resort to drinking breakfasts.

Fruit smoothies, milk shakes and the likes. One of our most cherished breakfasts on the go is the Mango oats smoothie. Supreme taste with excellent nourishment and very easy to make. Good Morning

I am re-posting this for the Power food blog group Friday. As I wanted to add the benefits of eating a whole grain into this post.

Apart from helping you eat lesser by keeping you fuller for a longer time and hence help you lose and maintain your weight goals, oats is a great booster for your healthy immune system. The beta-glucan found in oats, significantly enhancesthe human immune system’s response to bacterial infection.

In addition to that oats help reduce cardiovascular disease, lower bad cholesterol levels, stabilizes blood sugar. Making oats a great part of your meals does wonders for your body. So go for it.

Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ; Casey at My Sweet and Savory; Minnie at TheLady8Home

Mango Oats Smoothie

Prep Time: 8 hours

Cook Time: 5 minutes

Serves: 1

Serving Size: 12 oz

Mango Oats Smoothie

Child Friendly, Pre-preparable, Serve Cold

Ingredients

1/4 cup Mango (peeled and diced)
1/4 cup Oats (I use old fashioned rolled oats)
1/4 cup Milk
1/4 tsp Honey
1 pinch Green Cardamom powder (really just a tiny pinch)

Instructions

The night before, soak the oats in 1/4 C of water and keep it in the fridge
In the morning, using your smoothie maker or blender, blend the oats with all the other ingredients
Drink up a yummy breakfast

Notes

If you want to cook the oats just before you make the smoothie, cook it your usual way and add ice when you make the smoothie.

http://www.spiceroots.com/2012/11/mango-oats-smoothie/

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Malai Kofta

Vegetarian 14 Responses »

Nov 082012

Malai Kofta – the buttery goodness of deep fried paneer/ricotta cheese balls in a smooth and creamy and rich gravy. This is one of the dishes that makes your friends go “did you make this at home?” and with their eyes wide in disbelief ! And I say,” No I didn’t”, he did. And then its all they can do to keep their eyes from popping out! LOVE that feeling!

This recipe of Malai kofta is again developed by my very talented hubz , just like his famous Spartan egg Bhurji and his incredible Gulab Jamuns. I have been told many times that I am lucky that I have a husband who loves to cook and helps out in the kitchen. All I can say is, I am blessed and I am thankful!

This is going to be on my menu for Diwali and this time I will be cooking it. Nothing like treating him with his favorite dish on a day that you are feeling especially thankful.

Malai Kofta

Serves: 6 servings

Malai Kofta

Ingredients

1 C boiled and mashed potatoes
1 C grated Paneer (substitute with ricotta cheese for a creamier kofta)
1 tbs whole wheat flour
1 tbs finely chopped green chilli
salt to taste
½ C plain bread crumbs
½ C Cashew powder
1 tbs raisins, chopped
1 tsp oil (if needed to bind the kofta together)
Oil for frying

For the Masala Gravy

2 Tbs oil
½ tsp cumin seeds
3 C thinly sliced onions
½ inch cinnamon stick
3 cloves
¼ tsp black pepper
2 generous Tbs of ginger garlic paste
¼ tsp turmeric
Powder of 1 green cardamom
½ C chopped tomatoes
½ tsp garam masala
3-4 Tbs whipping cream
Cilantro and cashews for garnishing
Salt to taste

Instructions

Make the Kofta

Mix the potatoes, paneer, flour, green chilli, salt, bread crumbs, raisins and cashew powder. Add in the oil if the mixture feels dry.
Knead the mixture for a bit and then divide into equal size balls (about 14- 16)
Heat oil for frying and fry the kofta a few at a time, until browned on all sides.
Remove from oil with a slotted spoon and place them on a wire mesh to let drain excess oil.

Make the Masala

Heat about 2 Tbs of oil in a deep pan and add cumin and let them splutter
Now add the onions and let them cook until pale and the edges start to brown
Add the ginger garlic paste and let it cook until fragrant.
Add in the tomatoes and the rest of the spices and cook until oil separates
Now with a hand blender or a mixer, blend this spice, onion, tomato mix until smooth. You may need to add ¼ to ½ C water at this stage to enable the blending.
Return to heat and let the mixture come to a boil.

http://www.spiceroots.com/2012/11/malai-kofta/