Fresh Corn Steamed with Greens

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This is a super simple and instant filling recipe.

Just steam some fresh corn together with greens of your choice. Today I used Nabo leaves which taste pretty much like radish leaves. While steaming add salt and turmeric.

Heat oil in a pan, add anise seeds, carom seeds, cumin seeds and let them sizzle. Add the steamed corn and greens. Give it a good stir, switch off the heat and let it rest for 5 minutes.

Sometimes I add water to the corn and greens in the steamer bowl to make it watery.

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Vegan Fresh Corn Tortillas/Crepes

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Locals make tortillas with fresh corn and cheese together which makes it soft and non sticky. After having used many kinds of replacements for cheese, I discovered that coconut flakes work the best for a vegan version. So here it is.

  1. 3 Cups Fresh Corn
  2. 1/4 Cup Dry Coconut Flakes
  3. 1/2 Cup Corn flour
  • Grind fresh corn and coconut flakes together. At this stage you can add herbs of your choice. Today I added basil and big oregano. Transfer to a bowl.
  • This batter will be watery according to how tender the corn was. To make the batter a bit thicker add corn flour little by little and keep mixing. Do not turn it into a dough, it still needs to be like a batter just a bit thicker.
  • Spread on a hot greased pan, turn once cooked on one side. Takes around 8-10 minutes. Do not heat until it is too dry. It looks soft or doughy but once removed from the pan it hardens a bit more. Since this is fresh corn it does not have to be cooked too much. It should feel like a soft thick crepe, like Uttapam.

It was part of today’s lunch: Grated carrots and radishes, Parsley pesto, Mixed greens, Masoor Daal with Moringa leaves.

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Millet & Quinoa Flour Flat Bread with Chickpea Flour Curry (Jhunka-Bhakar)

This is a traditional indian recipe variation.

Bhakar is a flat bread traditionally made with sorghum. There are many other such gluten free grains/grass/cereals with which a flat bread can be made. In the following recipe I have used the grains available locally.

Bread

Ingredients

1 cup white millet
1/2 cup red millet
1 cup quinoa
2 Tbsp yucca starch (Optional but helps non-pros to keep the bread bound, yucca starch is a good binder)

Grind them all in a grinder. I use vitamix dry grinder. Strain through a mesh to get the fine powder. Add the yucca starch and mix well.

Procedure

Adding warm water slowly, mix the flour to make a soft dough.

Traditionally the bread is made by just dusting a ball of the dough and patting on a flat surface. But I do it a bit differently as it is easier for me with the kind of millets available here. Here is the procedure:

Heat the iron flat pan.

Keep a large bowl of water ready on the counter.

Take a piece of thick cloth, make it thoroughly wet, spread a ball of the dough and pat it with hands to make a flat bread. Sprinkle water generously as per need.

Hold the two ends of the cloth and place it on the pan so that the bread falls on the pan. Lift the cloth. You need a thick cloth so that it does not burn on the pan, although the time for which it is in contact with the pan is very less.

Cook the bread on both sides, at the end roast both sides on direct flame for few seconds and transfer to a container. Before preparing another bread, spread good amount of water on the cloth, wet your hands, make a ball and repeat the process.

Chickpea flour curry / Jhunka

1/2 cup chickpea flour ( I just grind the chickpea in Vitamix dry grinder and strain it)
1.5 cup water
2 big onions
Chili to taste
Salt to taste
1 tsp Cumin seeds
2 tsp Mustard seeds
5 curry leaves
1 tsp turmeric powder
2 Tbsp coriander leaves

Cut the onions into long slices. Cut the chili into pieces. Chop the coriander leaves.

Take a big bowl and mix water and chickpea flour well without leaving any lumps.

Take a thick bottom pan. Place it on high heat, let the mustard seeds splutter, add cumin seeds to release the aroma. Lower the heat, add curry leaves, onions. Sautee the onions until light golden. Add chickpea-water mixture, and the rest of the ingredients, mix well. Cook on low heat for about 20-30 minutes. Check the taste, the rawness of chickpea flour should be gone totally and it should be cooked well.

Remove from heat, add coconut oil and serve with hot gluten free millet breads.

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Steamed Wheat Delight

Boil chanaa dal and jaggery together. You may boil in pressure cooker.

Add cardomon powder.

Mix in wheat flour.

Knead the dough. Leave for 20 minutes.

Make small rolls with ghee applied on your hands.

Steam them for 15 minutes.

Let them cool down.

If you wish you can pan-fry them now, in heated ghee.

Delicious Steamed Wheat rolls are ready.

You can refrigerate them too.

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Shepu/Dill rice

Shepu was one thing I could never cook in a tasty way.

Today I did !!!!!!!!

2 bowls rice

1 cup of small pieces of shepu( washed and pat dried)

2 tea spoons butter

1/2 cup lentil beans/grean peas.

1 thinly chopped green chilli

Put rice in the vessel

Add water so that water is 1 inch above rice.

Add 2 teaspoons salt. Bring to boil. Once the water is boiling hot, and the rice is seen to be coming to top,strain the rice. The rice will still be raw.

Add butter to a deep pan. Put one layer of rice. Put the layer of peas/beans and shepu and chopped chilli. Put another layer of rice. Take a large plate/bowl. Put water in it. Cover the pan with this plate/bowl. This way the ingredients are cooked by steam.

Keep it on Medium-low flame for about 20 minutes. Do Not stir rice in between.

And you will start loving the weed !!!!!!!!!!!

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Mango Rice

Ingredients- 1 cup rice. 1 medium size raw mango.

Cook rice.

Grate mango.

Heat oil . Give rai-jeera-kadipatta tadka. Add rice. Add salt,haldi,cut green chilli.

Add grated mango. Leave for 1 minute.

Mango rice is ready!!!. The most simple and tasty dish.

You may add fried nuts to the rice.

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Fenugreek (Methi) Pulav

Nutritious and Tasty pulav with Methi leaves

Soak rice for 15 minutes.

Wash methi leaves.

Cut 2 chillies in length.

Heat ghee/oil. Fry rice till its light brown. Add methi leaves. Stir fry for 2 minutes.
Add chillies . Add hot water. Keep until rice is cooked.

Eat with pyaaz ka raita.(curd+cut onions)

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