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Recipe: Soothing The System – Simple Bajra Khichdi

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Here in India, with Diwali having just gone by, we are now officially post-festive. Having eaten all the yummy goodies we can – which included, I hope, some of the recipes I have shared here, alongside your own family specialties – it is now time for a bit of detoxing. Leaning towards lighter meals after the festivities, as well as fasting beforehand, are parts of our culinary traditions too. A simple bajra khichdi is exactly the kind of dish that tends to be preferred at this time, soothing the body after all the feasting, and it is what I’m sharing today.

It is necessary after festivities to streamline one’s diet so as to give one’s digestive system a rest. In general too, eating mindfully is a sensible choice. I want to emphasize here that detoxing is not about shedding weight. To me, that is not important. What is important is listening to one’s body, removing from one’s consumption habits what doesn’t suit it, and maintaining one’s health. Season-based eating habits are obviously a part of this.

Even up to my mother’s generation, the cycle of fasting first so that the body is prepared for feasting, feasting during the celebrations, followed by eating very simple food, was just a part of the rituals and traditions. They didn’t give it much thought, even though to us today it seems to be highly intentional. Perhaps it will help to remember that the concept of detoxing is nothing new. The only difference is that so much is available to us 24/7 nowadays that restraint becomes a choice, and moderation was not a way of life as it was earlier. That said, one definite improvement is that more and more of us are learning how to use the right bins when disposing of kitchen and other waste, aware that our consumption doesn’t end with eating or tossing.

I want to linger on the subject of detoxing, not only in terms of food but taking a more holistic perspective. It is something I think about a lot myself, and try to inculcate in various aspects of my life. Now that I am older and more conscious of the surroundings – and here I mean especially about pollution and the planet, a topic that I’ve written about before – the necessity for curbing excess and being mindful feels stronger than ever. I believe I speak for many of us, for I know from conversations I’ve been having that a desire for more simplicity and less consumption is something that we have been feeling collectively.

I’m thinking therefore of detoxing as a sort of umbrella term, encompassing one’s body, one’s home, one’s relationships, one’s schedule – life itself, really. Let me use a small and practical example here: I have been detoxing my wardrobe. This means removing items I don’t require, and learning how to purchase wisely so that fewer pieces that have more longevity and can be valued over time are selected over quantity. I want to buy less and hoard less. I tell my family, some of whom have big shopping habits, “You must enjoy and appreciate beauty, but that does not mean you should own all the beauty you enjoy.”

This thought applies equally to nature, and how we operate as travellers. When we visit a place, we must remember that preserving it is more important than simply taking it in for our own pleasure.

Then there is shedding negativity, both within ourselves and in terms of whom we choose to have in our circles. This can be quite complicated, but it is also an essential part of well-being, for we do absorb others’ energies.

There are so many aspects of our lives that could do with occasional detoxification, and food just happens to be one of the more obvious ones. Coming back to this simple bajra khichdi, it is a satisfying dish that is full of goodness and nutrients. It contains bajra or pearl millet, which is a preferred grain in Indian winters as it takes longer to metabolize and therefore helps keep us warm. It is also high in iron. I have spoken about these facts before, and encourage you to explore more bajra and millet recipes on this blog. For now, this one is just right for this time of year, both in terms of season and in terms of our social calendars!

 

Simple Bajra Khichdi

(Serves: 2-4)

1 cup broken bajra grains (pearl millet)
½ cup yellow mung dal
3 cups water
2 tablespoons ghee
½ teaspoon turmeric powder
Salt to taste
1 teaspoon cumin seeds
¼ teaspoon asafoetida
1 green chilli

If you’re unable to find broken bajra, just blend coarsely or even hand pound the grain. Rinse and soak the bajra along with the yellow mung dal for at least 4-6 hours.

Change the soaking water, then pressure cook, adding the salt and turmeric, along with 3 cups of water. Use less if required. Cook until the grains are tender and the consistency is soft.

Heat a kadai. Add ghee, cumin seeds and asafoetida. Once the cumin seeds splutter, add the green chilli and the cooked bajra. Stir until the ghee is well mixed.

Your khichdi is now ready to be served hot. I would pair it with kadhi. This will make for a very filling lunch or dinner, and it definitely in the comfort food category in every way!

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Recipe: A Diwali Take On A Daily Treat – Gujarati Thaali

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The thaali as a concept is very common across Indian households. It is basically a meal with a variety of components, and the composition of each thaali varies depending on the region. It used to be a daily affair in many households, but in contemporary times more and more people have opted for lighter or more quickly prepared meals with fewer dishes involved. There is still a Gujarati thaali served in my home for lunch every day, but as my adult children set up their homes, I don’t see this happening. The thaali then becomes much more occasional and deliberate, and perhaps even festive. For that reason, I felt it would be ideal to share what goes into a Gujarati thaali with Diwali just a few days away.

A Gujarati thaali essentially contains roti, rice, a grain, a kachumber (which is a kind of salad), one or two vegetable dishes and a sweet. These are the basic elements. In my home, I do a rather non-traditional thing and eliminate the sweet dish more often than not. However, on special occasions like my mother-in-law’s birthday, a shrikhand will be included in the thaali. If I am doing trials ahead of sharing dessert recipes for this blog, those will show up there too. There’s an exception to this no-sweet tweak: when it’s mango season, aamras (sweet mango pulp), will be present on a daily basis. Of late, I am offering seva to Shrinathji at home, which means that there is prasadam once a week, and this goes into our thaalis too.

This brings in novelty now and then. The regular thaali can also be made more exciting with the addition of something like sabudana vada, paniyaram or yam chips, which can be prepared ahead of time and served again at tea-time as snacks. I tend to avoid fried goodies in my thaali, but these little things can make lunch more worth looking forward to now and then.

The regular thaali itself can be something really important. It is said that eating together itself holds families together, and I am a believer in this adage too. When it comes to something like a thaali, or any meal that is put together on a daily basis, it therefore becomes a part of the bonds that a family shares. My husband works nearby, so it is convenient for him to pop home for lunch on most days. My children are all far away, but when they come home, there is always a hot thaali available at lunch, and while they may have something else prepared if they prefer, the traditional option is always available.

I am so glad that my kids still honour a request we made when they first moved away, which is that they all return home for certain special occasions. They are made all the more special because of the effort taken. After all, that’s what family is about – taking that extra step to bond and to build love that holds for generations to come.

That brings us back to the festivities. Diwali happens to be one of those celebrations that we all gather together for, which is one of many reasons why it is one of my favourite festivals. I’m eagerly anticipating how in just a few days, over the dining table, there is going to be so much camaraderie, noise, chatter, shouting, fighting and affection – each in the right portions, exactly like a thaali should be presented too. Our Diwali lunches are one of the highlights of the year, and an elaborate thaali is always served. Having this experience, year after year, is something I wouldn’t trade for the world. This is the spread in the thaali this year: peas pulao, bottle gourd thepla, raita bhindi, mixed dal, simple salad, potato roast and of course the once-annual laapsi for dessert. I am happy to share this year’s thaali with you too. Most of these recipes have already been shared over the years, and are linked below along with two new ones for your enjoyment.

I would also like to take this auspicious moment to share something that I’ve been working on for a while. This year, this blog turned 8 years old, and it has really been a journey of growth, discovery and enjoyment. Over time, I have grown in my conviction about my own work, encouraged by well-wishers like you. I am happy to share that I will soon release a cookbook, featuring selected recipes from this blog along with an array of new ones. I want it to be a keepsake that can be passed from hand to hand and from kitchen to kitchen. First and foremost, it is so that my children will have something solid through which to reminisce about their growing years and their family, and to replicate some of their comfort foods and festive favourites. Beyond that, my book will also be for you – and for everyone who loves the experience of preparing a meal. I’ll share more about this project in the coming months. In the meanwhile, I wish you and yours a wonderful Diwali!

Gujarati Thaali

Bottle Gourd Thepla

Mixed Dal

Salad [make a simple one of your choice; for more elaborate ones, see the archive]

Roast Potatoes

Laapsi

Peas Pulao

1 cup cooked basmati rice
1-inch stick cinnamon
2 cloves
1 cardamom
1 star anise
Salt to taste
½ cup cooked/tender green peas
½ teaspoon cumin seeds
1 tablespoon ghee

Heat a pan. Add the ghee and once it is hot, add cumin seeds. Once they splutter, add the cinnamon, star anise, cloves and cardamom.

Sauté and then add cooked green peas, cooked basmati rice and salt. Mix well and gently until it all comes together. Your peas pulao is ready.

Bhindi Raita

1 cup curd
¼ cup finely sliced bhindi (okra/lady’s finger)
Salt to taste
2 tablespoons coconut pieces
1 green chilli
½ teaspoon cumin seeds
½ teaspoon + ¼ teaspoon oil
¼ teaspoon mustard seeds
2-3 dry red chillies

In a blender jar, grind together the coconut, green chilli and cumin seeds until coarse. Set aside.

Heat a pan and add ½ teaspoon oil. To this, add the finely sliced bhindi. Allow to cook on a low flame until the vegetable is golden and slightly tender on both sides.

In another bowl, add the curd with the ground coconut-green chilli-cumin mixture, along with salt. Mix well. Add the sautéed okra and mix gently. Refrigerate until serving.

In a heated pan, add the remaining oil, mustard seeds and red chilli. Temper and pour on top of the raita before serving.

Whether you make all the dishes at once and serve them on a thaali, or try them out one by one, I hope that you’ll find much delight in this year’s Gujarati-style Diwali thaali!

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Recipe: For Both Fasting & Feasting – Sabudana Vada

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Maharashtra and Gujarat are neighbouring Indian states, so there is a great deal that is shared between them. Many Gujaratis migrated to Bombay in generations prior and adapted to its culture, as a part of my family did too, and certain customs overlap as a result. A similar climate means that certain types of produce are grown in both places, which then of course go into the cuisines. Like poha, the sabudana vada is a dish that originates in Maharashtra but is often thought of as Gujarati because it is a staple for us too.

Sabudana vada is a deep-fried delight with a mashed potato base, and with sago pearls (made from taro root) added to it. Something that is unique about it is that it is a dish that is popular during certain kinds of religious fasts, but it is also so tasty that it makes its way into festive arrays as well. With Navaratri just having come to a close this year, and with Diwali not far away, it’s the perfect time to enjoy this crispy snack.

While I definitely encountered sabudana vada during childhood travels to Bombay, to me its most resonant memories from my growing years are from life at home in Chennai, where it was a dish that my mother prepared very often. Specifically, it was one of the few dishes that she consumed during her customary fast on the 11th day of each month, known as “agiyaras”. Other ritual-related specialties would include buckwheat or barnyard millet (“moraiyo”), depending on the event, the season and so on. There were also certain kinds of fasts in which grains were to be avoided, in which case the sabudana vada was perfect.

For any fast in which a single meal could be consumed during the day, such as on agiyaras, the starchiness of sabudana vada would offer energy through the day. It would be had alongside some form of dairy. I would enjoy these meals along with my mother while I was growing up, although I did not myself fast. She was also very connected to the Gujarati community in the city, and I would go with her when she went to the temple.

In this way, she inculcated certain traditions in me that I still have great admiration for. I have tried to pass them on to my children as well, even while I respect that they are free to choose the religious or spiritual paths that call to them – if they choose any at all. I have always felt that it is important for them to be aware of what is there, and what we as a family have believed in for generations. No matter what they decide on when they are older and wiser, a grounding exists that they can return to if they feel it is right for them.

This is because while I have an expansive definition of spirituality, I have found that the grounding that I had because of my own upbringing has given me a great deal. For instance, I take very seriously a ritual that I perform at home, which is the worship of Srinathji. I believe in the value system of family, which is why I accepted Him graciously into my home, and I follow closely all the practical customs. This is a part of my legacy from my parents, and I hope that it will be carried on through future generations. My children have observed these rituals of mine just as I observed my own mother’s devotion all those years ago.

I experience spirituality in other ways too, but this is the practical ritual that happens in my home daily. It is “seva”, or service, and I do it sincerely. The link between food and faith is also something that I contemplate. For instance: fasting and feasting always go hand in hand in communities around the world. There are so many beautiful customs out there in which abstinence and prayer are followed by celebrations – and all the deliciousness that come with these. All festivals have religious origins, even if they are more secular and may have other significance nowadays.

Still, whether you are fasting, feasting or simply having fun, this sabudana vada is a beautiful addition to your repertoire.

Sabudana Vada

(Yield: 15-20 pieces)

1 cup sabudana (sago pearls)
2 medium size potatoes
1 tablespoon green chili-ginger paste
Salt to taste
2 teaspoons sugar
Juice of 1 lime
3 tablespoons peanuts (coarsely ground)
1 tablespoon coriander leaves (finely chopped)
Oil for frying

Soak the sabudana for 4-5 hours. Drain for at least 1 hour. Set aside.

Boil and then mash the potatoes while they are warm. To this, add the drained sabudana.

Then, add the salt, sugar, lemon juice, green chili-ginger paste, coriander leaves and peanuts. Using your hands, blend everything until the mixture comes together.

Now, make discs from this mixture of 3-inch diameter and 1-inch thickness.

Heat the oil in a kadai and drop each vada gently into the hot oil. Allow to cook until golden and turn over. Make sure both sides are well cooked and brown. Drain on a tissue paper.

Serve with a chutney or sauce of your choice. I really wish I knew the recipes of all the incredible Maharastrian chutneys that sabudana vadas are served with in Mumbai. I would love to learn, and am excited about the trial-and-error process. If you happen to know some, drop me an email at indulgeatrestore@gmail.com or a DM on Instagram, won’t you?

Sabudana also features in a khichdi-like stir fry that is another favourite of mine. I have yet to master it in the way my mother had, but once I do, you can be sure that I will share that recipe with you too.

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Recipe: Keeping Up With The Popular Ones – Kadhai Paneer

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There is a universal love for paneer makhani or for paneer butter masala among those who frequent Indian restaurants anywhere. These are the two most popular dishes when it comes to paneer, and it would be rare to find an Indian eatery that doesn’t offer them. When my kids were growing up, we ate paneer makhani all over the world because that is what they ordered straightaway, without having to check a menu. You may also remember my recipe for paneer makhani, one which our relatives also learnt so as to make my son happy when he visits them. However, as much as I enjoy these dishes too, I believe that the fact that they are the standard go-tos gets in the way of exploring the wide and diverse range of paneer preparations that actually exist. My own personal favourite is kadhai paneer, or a paneer stir-fry that is so named because it is made in a kadhai (a deep, flat-bottomed pan), and that’s the recipe I am sharing today.

I recently shared a recipe for chilli tofu, and this one is distinct from that one because of the spices that I use. What makes my version different from a restaurant version is that it also incorporates some vegetables. In fact, I think this is true when it comes to most household paneer preparations anyhow, if not in the dish itself then in accompaniments. Paneer dishes I have eaten at people’s homes always tend to be healthier and to utilize more greens and vegetables rather than just paneer. When it comes to home cuisines one doesn’t usually see oil floating at the top of the gravy or other such excessive uses, which are delicious during an outing but better avoided regularly. There is more variety too, as there is so much more to paneer than what has been popularized by restaurants.

I’m a big advocate of home-cooked meals, always: you know what goes into every dish, and will take care to make sure it’s good for you and for your family. I believe there’s a world of difference between restaurant food and household preparations in terms of healthiness. All that said, one nutritious paneer dish that is also available at eateries is the palak paneer, which features spinach. Of course, if you make it at home, which you can with my recipe [hyperlink], it’s even better!

Paneer really does pair well with most vegetables, taste-wise and not just as a way to make meals healthier. Here, I have used chopped bell peppers. I usually like to cut them tiny as they look beautiful, but this time I decided to do bigger cuts. This is because bigger vegetable cuts require us to chew better, which makes our digestion easier. However you choose to cut them, I would suggest adding an array of any vegetables you enjoy, keeping in mind that a colourful presentation is pleasing to the eye, to the tastebuds and to your overall well-being too. As many have said before, “eat the rainbow”.

This will certainly not be the end of the paneer recipes that I will share on this blog, especially as I’d like to highlight more diverse preparations. I am sure there is more to come, as and when a recipe strikes, a mood hits or a desire to eat a particular food occurs. Sometimes the inspiration is creative: a visual will come to mind and I will write it down quickly so that I don’t forget, and then recreate it in a photoshoot later. For me, these recipes are so that nothing is lost amongst the memories in my head, and so that my children can retrieve them whenever they wish to – and so can you.

Kadhai Paneer

(Serves 2)

2 cups bell peppers (different colours)
1 cup diced paneer
1 tablespoon oil
1 teaspoon cumin seeds
½ cup onions (finely chopped)
2 cloves garlic
1 green chilli
1 large tomato finely chopped

1-inch ginger (grated)
Salt to taste
½ teaspoon turmeric
1 teaspoon Kashmiri red chili powder
1 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon kasoori methi (crushed)
1 tablespoon milk

Garnish
Kasoori methi
Cream (optional)
Beaten yoghurt
Coriander leaves

Heat a kadhai and add the oil. To this, add cumin seeds, grated garlic and onions. Roast until golden. Now add the green chilli, ginger and tomato. Sauté until tomatoes are tender. Add the salt, turmeric powder and red chili powder.

Add the bell peppers. Sauté, then cover until they are tender but not releasing water. Once they cook a little, add paneer followed by garam masala and coriander powder. Finally, add kasoori methi and milk.Garnish with beaten yoghurt, kasoori methi and coriander leaves.

I find that this kadhai paneer is best with plain roti and works well as a tiffin box item as well as served hot and fresh. I hope you’ll enjoy it as much as I do, and I also encourage you to explore the other paneer recipes I’ve shared here over the years.

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Recipe: A Prettier Paratha – Vegan Palak Paratha

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In my last post, I shared a recipe for a delicious stuffed paratha using radish, something I first began enjoying on my trips to Delhi. Today, I share another paratha, but this one is made differently. This lovely vegan palak paratha (using spinach) is a healthy upgrade on your regular parathas, and is perfect for those who often eat flatbreads at home.

The spinach is blended into the dough directly, which gives this paratha a lovely green colour. This also means that it is an excellent way to get people to eat their greens – not just school-going children, but even young adults or anyone who is picky about them, really. I imagine that the very first palak paratha must have been put together by an inventive mother who was trying to trick her kids into getting more nutrition. So this recipe is dedicated to everyone who is on a quest to serve healthy food to their children. Another thing that helps is to make the parathas in an unusual shape, to add a touch of fun.

You would think that I would have lots of childhood memories of palak paratha myself, but I don’t, and the reason is that my mother didn’t resort to this particular trick. Two or times a week, some kind of leafy vegetable would be spooned onto our plates, and we just had to eat it. That was that. Growing up in South India, this meant that a large selection of seasonal greens was a part of our diets. I may have made a fuss about it as a child, but I am grateful for it now. As I got older, I began to genuinely enjoy the different varieties of local spinach, and I understood just how much our bodies love the chlorophyll too. If you’d like to explore a few dishes that utilise South Indian greens, you could also take a look at my recipes for purslane dal and araikeerai vadai.

Speaking of stuff that’s good for you, I like to make these palak parathas with ghee, which has begun to shake off its bad reputation and is now being embraced everywhere as a superfood. That’s right, our humble ghee that we health-conscious Indians shunned is back with a bang, and is being acknowledged as being not just tasty but also nourishing. However, I have provided the recipe below with oil so that it remains vegan. Substitute accordingly, if you prefer.

Visually appealing, full of goodness and so very delicious – what more could you ask of this dish?

I feel that this palak paratha is best eaten hot off the griddle, and it goes very well with a dry roast paneer (which I will share the recipe for soon). A dal will also pair nicely. Sometimes I have this with a small bowl of tomato soup and a few scoops of that paneer stir-fry, and everything that’s on my table looks so beautiful. The reds, the greens and the aroma of them all together make for a gorgeous meal, in every way.

Palak Paratha

(Yield: 8 pieces)

1 bunch palak (spinach)
1½ cups whole wheat flour
1 teaspoon cumin seeds
1 teaspoon sesame seeds
Salt to taste
A pinch of turmeric
A handful of coriander leaves
1 tablespoon green chili ginger paste
1 teaspoon aamchur (raw mango) powder
2 teaspoons oil
Oil for cooking

Clean the spinach thoroughly. Put the spinach in hot water for a minute. Squeeze, remove and immediately place it in cold water. This will help retain the colour of the leaves. Squeeze the water out.

Place the squeezed spinach in a blender jar and add cumin seeds, a pinch of turmeric and coriander leaves. Blend. This will give you a ¾ cup of spinach purée.

In a bowl, add 1½ cups wholewheat flour.  To this add the aamchur powder, salt to taste, chili ginger paste, sesame seeds and 2 teaspoons oil.

Now, add the spinach purée to this mixture. Using your hands, make a smooth, pliable dough with the help of a few drops of oil. Cover and set aside for ½ an hour.

Make balls of the dough. With the help of dry flour, roll these out in any shape you desire. The paratha needs to be a little thicker than the regular rotis to get the most of the spinach flavour. Place on the griddle, and ensure both sides are cooked.

Serve hot with yoghurt or pickle or a vegetable of your choice.

If you’d like to explore more spinach recipes, do try out this spinach and corn bake and this spinach rice. As for parathas, my recent radish paratha and earlier peas paratha recipes may catch your fancy too!

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Recipe: A Roll To Relish – Radish Paratha

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Let’s face it: most children dislike radish. I did too, and it was only when I was studying Macrobiotics about a decade ago that I really began to appreciate the vegetable that was known to those of us in the course as daikon. After that, I began to look at the humble Indian mooli – which we get here in pink and white, and which are used in salads, curries and sambars – differently. There’s one particular usage of it that is my absolute favourite, and that is the mooli paratha or radish paratha.

Parathas are an excellent way of getting kids to eat ingredients they may not be fond of, which is probably how this particular one came into being. The stuffings also vary across regions – in Bengal, for instance, I believe that fish is commonly used. I once had some that was stuffed only with fresh cream, which was fascinating to me. They can be made quite healthy, as well as flavourful. They don’t need an accompaniment, but a pickle may sometimes complement them.

Radish paratha is popular in North India as a Punjabi street food, and along with peas paratha is one of my two favourite versions of stuffed Indian flatbreads. To me, it is synonymous with some of the best food that Delhi – a city that I’m rarely in, but in which I have had many cherished moments and meals with loved ones – has to offer.

The radish paratha came into my life at a time when my dear friends Sujatha and Michael lived there. They would take me to a famous parathawalla near a railway station, a roadside vendor whose enterprise had grown quite large. There was always a crowd and a queue there. To me, it looked like there were hundreds of options on the menu. We would each order what we liked, and sit in the car and consume our stuffed parathas while they were hot. They all came with pickled onions, and were served rolled in a newspaper page with some kind of leaf inside it to mop up the oil. They were just such a joy to eat. Those experiences of sharing food and laughter in a parked vehicle became great memories, too.

I tried some different options out on occasion, but always came back to the radish paratha. It was absolutely delicious, and filling enough to count as a meal. That’s the thing about street food in India. The fancy restaurants have their charms, but there’s something about the food prepared by roadside hawkers and railway vendors that just hits the spot every time.

In the years since, I began recreating the radish paratha at home, and it has become fairly frequent at our dinner table. I have found that while radish is pungent on its own, it is also absorbent, which means that adding a good masala to it makes it very appealing. Try it out and see for yourself!

Radish Paratha

(Yield: 5 pieces)

150 grams radish (3 medium-sized)
Salt to taste
1 teaspoon green chili+ginger paste
½ teaspoon garam masala
1 teaspoon aamchur powder
1 teaspoon cumin powder
¼ teaspoon ajwain
3 tablespoons coriander leaves (finely chopped)
1½ cups whole wheat flour
1 teaspoon oil + oil for sautéing paratha

Clean and grate the radishes. Add ¼ teaspoon salt. Mix well and squeeze out the water really well. Set the radish water aside.

To the grated radish, add the cumin powder, pinch salt, coriander leaves, aamchur powder, ajwain, chili+ginger paste and garam masala. Mix with your fingertips.

In a bowl, add the flour and the squeezed-out water from the radish so there is zero waste.  Make a tight and smooth dough of the flour with the help of a little oil.

Now, it is time to roll out the parathas. Divide the dough into 10 small balls and set aside. Dust and roll a ball. Set aside and roll another.

Now, fill one flattened disc with 1 tablespoon of the radish filling and cover with another rolled out disc. Make sure you pinch the edges well. Using a rolling pin, roll gently over the paratha. Roll out 5 such filled parathas.

Heat a griddle and place one of the parathas on it. Allow to cook until a few spots are formed. Flip the paratha. Once it turns golden brown on both sides, apply a few drops of oil onto both sides and allow to cook until darkened. Transfer it onto a lined plate. Repeat with the remaining parathas.

Serve hot, with or without accompaniments. Yoghurt and pickle go well, but as I said the radish paratha is itself quite flavourful. It is also rather filling, so I wouldn’t be surprised if you also begin serving it for dinner, as I do.

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Recipe: A More Exciting Bite – Egg Bhurji

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A bhurji is basically a scramble, so egg bhurji is Indian-style scrambled eggs, made super delicious with the use of local spices. I first ate them on a recent holiday in the hills of North-East India, where I took one bite and thought, “Oh, this is such a simple recipe – why didn’t I think of it earlier?” I already knew how to make bhurji, having done so with paneer plenty of times and with tofu more and more often, but I just hadn’t considered making eggs in this method. Egg bhurji is now frequently enjoyed in my home, and I thought you may want to make some as well.

The reason why egg bhurji has become a staple at my dining table is because of the protein boost that is provided. I have been rather good at sticking to my workout routine lately, and it’s important that I consume more protein to support it. Eggs are a fantastic, and very easy, way to do this. I have been looking at more exciting ways to consume them rather than just having a plain omelette or a sunny side up, which can get boring on a daily basis. You may remember the moringa omelette recipe that I shared once, in which two nutrient superfoods came together. You may also remember the recipe for shakshouka, which is more ornate and a lot of fun over Sunday brunch.

This bhurji is not at all elaborate, but is interesting because it is so flavourful. It has all the same spices as a standard subzi (Indian-style vegetable accompaniment). If you’re vegetarian, you don’t need to be left out. Just substitute the eggs in the method below for paneer or tofu, and your bhurji will still turn out delicious!

This new routine of eating eggs daily reminds me fondly of my late brother, who used to bolt six of them at a time when he was a rower. I’ve written about his large breakfasts before. Even though I am not an athlete like he was, now that I’ve gotten disciplined with exercising and am consciously eating eggs for this reason in particular, I can’t help but smile thinking of how I have once again followed in his footsteps.

I prefer my egg bhurji freshly made – warm and straight from pan to plate. But I know that it works well in a tiffin carrier too, so you can make it in the morning and have it for lunch. It’s also simple to prepare, which will mean that your cooking will be quick even when you’re getting ready to head out to work.

Egg Bhurji

(Serves 1)

 

1 tablespoon milk

2 eggs

1 teaspoon oil

1 teaspoon ginger (grated)

1 tablespoon tomato (finely chopped)

1 onion (finely chopped)

2 green chillies

Salt to taste

½ teaspoon coriander powder

¼ teaspoon garam masala powder

½ teaspoon chilli powder

A handful of coriander leaves

 

Break the eggs into a cup and add milk. Stir well. Set aside. Heat a pan and add the oil. Add the onions and ginger. Sauté for a minute or until tender.

Next, add the tomatoes and green chilli. Sauté well until soft and then add salt, turmeric, coriander powder, garam masala and chili powder.  Mix well. Add the eggs and milk mixture. Continue stirring for less than a minute. Serve hot, garnished with coriander leaves (or put it into your lunchbox). Egg bhurji goes really well with rotis.

Eggs don’t make that many appearances on this blog, but here are a few more recipes that feature this protein-rich powerhouse to the fullest!

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Recipe: The Healthier Choice – Chilli Tofu

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Recently, when sharing a recipe for tofu broccoli rice, I wrote about how tofu is a healthier replacement for paneer, which is an ingredient that vegetarian Indians simply adore. As mentioned there, tofu is not only higher in protein, but it is also lower in fat. Moreover, it helps those who are aiming for a vegan lifestyle or who are lactose-intolerant to avoid dairy too. Despite its reputation to the contrary, it can actually be very tasty. It all depends on the flavours you cook it with, and this chilli tofu is a perfect representation of exactly that.

You will probably be familiar with chilli paneer – a famous and ubiquitous dish on Indo-Chinese restaurant menus. This is essentially a more nutritious take on the same. I have mentioned in earlier posts that my daughter is a pro at Indo-Chinese as well as certain Asian cooking styles, and whenever she visits me, we love experimenting with these cuisines in the kitchen together. I made some trials of this one ahead of her next visit, and they came out great.

One significant difference is that I have only pan-fried the tofu rather than deep-frying it, which is what most Indian restaurants do when they do serve tofu. Lately, wherever I’m able to find it while dining outside, I have been opting for mapo tofu, in which the tofu remains soft and is marinated rather than cooked. It may be an acquired taste, but it is enjoyable. This pan-fried version meets both those methods in the middle, and results in a lovely dish.

Me being me, ever inquisitive about cooking techniques and all things food, I couldn’t resist giving making my own tofu a shot. I had tried making soya milk once before, and that didn’t work out, so I was thrilled that my tofu turned out well. I prepared it using soya beans and a coagulant called nigari. Perhaps I will share the recipe for this in future too.

Of course, readymade tofu will work just fine to prepare the recipe below. It’s just that in my case, tofu has been making an appearance on my plate more and more often, and for this reason I became intrigued about whether I could make it at home. I really love knowing exactly what goes into a dish, rather than always relying on store-bought items which may be processed in certain ways or contain unhealthy ingredients.

That said, I have noticed that the Indian market continues to expand with more options for all of us who want to increase our protein intake. For instance, there are now homegrown as well as imported brands selling tempeh here. You can cook tempeh using the method below, too.

Another ingredient that I hope to see in the shops soon is seitan, which was invented by Buddhist monks in East Asia who were on strictly vegetarian diets. While it contains gluten, seitan is also good for those who are trying to cut down on their meat consumption, as it is known to have a similar taste and texture, and is even called “wheat meat”. It is made of whole wheat flour that is stripped down, through a repetitive process, to its protein strands. I learned to make it when I was a student of Macrobiotics, but the process is rather long and the outcome is a large quantity. I’m the only one at home who wants to eat seitan, so it isn’t worth my while to make it myself.

Just like tofu has become more widely available, I am sure that tempeh and seitan – as well as other exciting options – will also become popular in time. So many of us are more health-conscious and are eager to explore new tastes. As I’ve said before, replacing our regular paneer with some lovely tofu is a great place to start. Which brings us back to today’s recipe…

Chilli Tofu

(Serves 2)

1 tablespoon rice flour

125g of tofu

½ cup bell pepper (finely chopped)

2 tablespoons spring onion (finely chopped)

½ teaspoon red onions (finely chopped)

½ teaspoon ginger (finely grated)

4-5 cloves garlic (crushed)

1 teaspoon chilli paste

1½ tablespoons soya sauce

2 tablespoons hot water

1 teaspoon vinegar

1 teaspoon lemon juice

1 teaspoon brown sugar

Chilli flakes (to garnish)

Coriander leaves (to garnish)

½ teaspoon sesame seeds

1+1 tablespoons sesame oil

 

Cut the tofu into the desired size. Coat the tofu pieces with the rice flour and allow to sit for 30 minutes.

Heat a pan and add 1 tablespoon of sesame oil. Once the oil is hot, add the tofu and sauté until the pieces are golden brown on both sides. Remove from the pan and set aside.

In the same pan, add 1 tablespoon of sesame oil. Once the oil is hot, add the sesame seeds and then the ginger and garlic. Sauté until they release their flavours and then add bell peppers, spring onions and red onions. Sauté on a high flame.

Now, add the golden tofu to the sautéed vegetables. Add soya sauce, hot water, vinegar, brown sugar, chilli paste and lemon juice and stir together until all the flavours mix well. Garnish with spring onions, chili flakes and coriander leaves.  Serve immediately as an accompaniment, usually to rice.

I hope you’ll enjoy this chilli tofu, which is simply bursting with flavours. It makes a beautiful addition to any high protein diet, especially for vegetarians and vegans. While most of the posts on this blog are vegetarian, if you are a vegan, you may want to explore some more recipes here.

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Recipe: Still Sweet, And So Delicious – Sugarless Date Payasam

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I have often been attracted to making sugarless desserts for two reasons. First and foremost, for myself, as I have an incredibly sweet tooth that I can’t seem to control, and I hope to satisfy it without making as steep a health compromise. I try to convince myself that when a dessert is sugarless or sugar-free I can also eat it guiltlessly, or guilt-free! I know this isn’t true, of course. Natural sweeteners and the sweetness that is intrinsic in certain ingredients like fruits do contain sugar, and anything sweet will spike your glucose levels even if you don’t add processed sugars to it. Still, I know that so many of you struggle with the same concern, which is why a treat like this sugarless date payasam can still make a difference in our dessert indulgences.

The other reason why I learned how to make more sugarless desserts was that my father-in-law used to put me up to the challenge of inventing ones for him. He was diabetic, and he would always say, “Just add Splenda or aspartame!” I would always refuse to, knowing that these have other side-effects. I would instead reach out for natural sweeteners like coconut sugar or dates, as their glycemic index is lower than that of refined white sugar. While my father-in-law is no longer around, the dishes I learned or came up with for him remain in my repertoire, and so does the habit of cutting down sugar content as far as I can.

Awareness of the dangers of too much sugar consumption is of extreme importance in India, which has one of the largest percentage of diabetics in the world. I often have diabetic visitors, which doesn’t surprise me at all given the prevalence of the disease in our country, and I ensure that I serve sugarfree desserts when they come over. There are also sugarless options on the re:store product menu. Whether or not my guests or family members are diabetic, I do keep an eye on balancing out our sweet consumption in multiple ways. Making dishes like these is one such way, and a necessary concession since giving desserts up completely is quite a big ask!

This particular sugarless date payasam is one that I learned from my dear friend Girija. I hadn’t heard of it before she served it to me, and I was wary of trying out the recipe, but I am very glad that I did. It is utterly delicious. For those who haven’t heard of it, a payasam is essentially a South Indian milk pudding, and I am thrilled to have a version of it that doesn’t require, let alone rely on, sugar or even jaggery. All it needs is the sheer sweetness of dates.

Sugarless Date Payasam

(Serves 6)

2 cups deseeded and chopped dates

1 cup cashew nuts

Water (for soaking)

2 cups milk

3-5 strands saffron

¼ teaspoon cardamom powder

 

Soak the dates and cashews separately in fresh drinking water for an hour.

Then, grind the cashews with the water that was used for soaking. Once the paste is smooth, add the dates. Grind once more until the paste is smooth again. Add the cardamom powder and saffron strands. Place the mixture in a pot and refrigerate until cool.

Once it has cooled, add the milk and stir well until it all comes together nicely. Adjust the milk quantity to your preference. I like it to be a little thick. Return to the refrigerator and let it cool again.

Serve very chilled. This is a perfect dessert for these hot summer months. As you can see, this delicious sugarless date payasam requires only grinding and mixing, which also makes it an easy dessert that even beginner cooks can prepare.

I have used cashews as I enjoy the rich flavour the nuts provide, but you can substitute them for another kind if you prefer. I also feel that the cashews sort of tone down the sweetness of the dates, which can be intense.

Ultimately, the payasam is both rich and sweet, which means that it is best in smaller portions.

Here is a suggested tweak to this recipe: add a handful of cooked rice to the milk, and then add then to the ground cashewnut-date paste and mix. This will give the dessert more substance, and more of a mouthful in each serving. The sweetness quotient will also further reduce. This preparation may technically turn it into a kheer rather than a payasam, but I have little doubt that anyone will complain! It will turn out delicious both ways, and while my father-in-law is not here to enjoy this dish in either variation, the rest of my family certainly does. As for me, my sweet tooth is sated, with a spoonful or two less of… guilt!

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Recipe: Dosa-Like And Delicious – Bottle Gourd Doddaka

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I would describe a doddaka as being a kind of cross between a dosa and a roti, and some version of it exists in numerous cultures in India, including in Goa, Karnataka, Maharashtra and even Gujarat (my mother-in-law used to make that version). As with both dosas and rotis, numerous variations in preparation exist. I experienced a lovely bottle gourd doddaka a few months ago, and even though I’ve been travelling a lot this year and haven’t spent as much time cooking, I keep thinking about it. So I decided the other day to try out the recipe myself. It came out well, and as always, I wanted to share the deliciousness with you too.

I encountered this bottle gourd doddaka while we were zipping around in the lead-up to my son’s wedding a couple of months ago. We had not wanted to invite people digitally, and felt that the effort of the time-honoured Indian custom – of personally visiting people and inviting them – was well worth it. On one such visit, we went to meet a Kannadiga friend of ours. Our friend’s elderly mother was present at their home. It turned out that she is a reader of this blog, and we spent time chit-chatting about food and photography.

It had been a long and exhausting day, and we had arrived at their home at almost 7.30pm, which is beyond my dinner time, and at some point during the visit we were offered a meal. Our friend’s mother made us some hot, crispy bottle gourd doddaka – and from then on, the conversation stopped being about my cooking and became about hers. It tasted marvellous, and I thought it was quite interesting from a culinary perspective too. I enjoyed it thoroughly. When I think of that evening, I remember feeling like I was at home. That was truly a comfort food experience in every way.

Whenever I go somewhere and try out a new dish, I am curious – to the point of being painful, according to my children – about how to prepare it. I will immediately want to find out what the cook did, why they did it, and how they did it. Usually, I will then try to add my own twist as well. This is not always necessary. With this traditional Kannada doddaka for example, I thought the original recipe – as shared by our friend’s mother – was just perfect, and I didn’t feel the need to change it at all.

Isn’t it beautiful how you sometimes meet a person in passing and then strike up a conversation with them that just stays with you in some way? To me, the fact that I have a recipe from that evening, and will probably always think of that family and their home when I make it, really means a lot.

Bottle Gourd Doddaka

(Yield: 8 pieces)

1 cup rawa

½ cup coconut grated

¾ cup thick curd

1 cup water

½ cup grated bottle gourd (substitute: cucumber)

Salt to taste

1 teaspoon green chilli + ginger paste

¼ cup chopped coriander leaves

Oil for cooking

 

In a bowl, add all the ingredients and mix well. Set aside. Adjust the water quantity as required – keep the batter thick yet of a pouring consistency.

Heat a griddle and add a few drops of oil. Now, pour a ladle full of the batter onto this. You will see that it spreads by itself. Allow the doddaka to cook on a low or medium flame, making sure it does not get burnt. Flip and allow to cook on both sides until well done. Continue to prepare more doddakas with the remaining batter.

Serve with a chutney of your choice. I have a range of these that you can explore, and I hope you’ll find a few in the archives that you like and can mix and match with various dishes. As this bottle gourd doddaka has quite a bit of flavour already, it can also be eaten plain if you prefer.

As you would have noticed in the ingredients, I have suggested cucumber as a substitute for bottle gourd. Both are water-based vegetables that grow through the year in South India, where we have no seasons other than summer, summer and more summers – and some monsoons. Thus, they are ideal for staying hydrated. Bottle gourd in particular doesn’t have much flavour by itself, and takes on the flavour of whatever you add to it (which makes it perfect for sneaking into soups for fussy kids). Nutrition and hydration together are an excellent combo, and when you add taste to it – as you do with a doddaka – it’s unbeatable.

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