Ginger

Tandoori Gobi / Gobi Tikka Masala ….

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Tandoori Gobi / Gobi Tikka Masala
My family loves eating cauliflower and the never seem to have enough of it , that is the reason I am always on a look out for new recipes around gobi … This Tandoori Gobi Tikka is a super simple and yet super delicious variation & can also be described as Succulent pieces of cauliflower marinated in tandoori spices.
You can use the same marination for any vegetable as well as non veg of your choice like like Potatoes , paneer , mushroom , chicken etc. to tickle your taste buds ….

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Preparation Time: 15 mins
Marination time 30 mins
Cooking Time: 15 – 20 mins
Makes 4 servings

Indigents
1 medium Cauliflower cut into medium pieces ( around 4 cups )
1/4 tsp turmeric powder
Water for blanching cauliflower
Oil for basting the cauliflower
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For the Marinade
1/4 cup Gram flour / besan
1/4 cup yogurt
2 tsp Kasoori methi / dried fenugreek leaves optional
1 tsp Garlic paste
2 tsp Ginger paste
1 tsp red chilli powder
1 tbs tandoori masala
1 tspGaram masala powder
2 tbs Lemon juice
1 tbs oil
Salt as per taste
Lemon wedges and finely chopped cilantro for garnishing ..

Method

1. Boil five cups of water with 1/4 tsp turmeric powder in a large deep pan. When water starts boiling add cauliflowers in it.
2. Boil the florets f or five minutes. Drain and run under running water to stop the cooking .
3. In a large bowl add the blanched Cauliflower along with all the ingredients mentioned under marinade and marinade for minimum 30 mins ..
4. Pre-heat the oven to 180°C.-200 *C / 360- 400 *F
5. Bake the cauliflowers in the preheated oven basting at least once in between . Cook till done ..

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Serve tandoori cauliflower garnished with lemon wedges and chopped coriander/ cilantro leaves.
Serve these with toothpicks as Starters or with Rotis / Puris / Parathas to make a quick working lunch.

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Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

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Sago/Tapioca Vadas IN Appa/ Aebleskiver Pan …

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Cooking in appe / aebleskiver pan is a healthier option of preparing traditionally deep fried snacks.
Sago Vada Better known as Sabudana Vada is one of those recipes that is often made during fasting / vrat .. These vadas a traditionally deep fried . I tried making them in the Appa / Danish Ableskiever Pan. These vadas are crunchy on the outside and soft inside.

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Cooking time 20 -30 Mins
Serves : 4

Ingredients
3 medium boiled Potatoes .
1 cup tapioca (sabudana) soaked in 2 cups water for 3-4 hours.
Peanuts: ½ cup (crushed)
Salt as per taste
1 tsp finely chopped ginger ( optional )
2 finely chopped green chilies OR too taste
1/4 cup finely chopped cilantro / coriander leaves
1 TBS Oil for appe pan

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Method

1. Soaked Tapioca will doubled in volume, by about 2
2.Drain soaked Sabudana very well making sure no water is left in it .
3.Cool & peel the boiled potatoes and grate or mash them really well .
4.Mix all the ingredients together along with sago and grated potatoes 5.The dough will be a little sticky and soft in consistency.
6.Divide the potato dough into 16 parts.
7.Roll each one into a smooth ball which can easily fit into the pan cavity. ( You will need to lightly oil your palms to prevent the dough from sticking.)
8. Heat the Appe pan really well and brush with little oil .
9. Drop carefully in moulds of the pan.
10. Brown from all the sides by flipping them ..
11. Serve hot with mint or coriander chutney and plain yogurt .

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Note :
You can even bake these in the Oven
Preheat oven to 400 degrees F.
Make small lemon sized balls and flatten it using your palms. Place the patties on the prepared baking sheet. Spray the top with cooking oil.
Bake for 15-20 minutes in the oven. Put the oven in broil mode and bake for another 2-5 minutes, let the top get a nice golden color.
Remove from oven, let it stand for a minute and enjoy your sabudana vadas

Frying method:
Heat oil for deep frying.
Drop the Wadas to the oil and fry them on medium high heat oil till golden brown from all the sides .
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Mixed Vegetable Cutlets … DFT

This recipe is A part of Recipes With A cause for Diabetes Friendly Thursday.

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Train journeys has always been memorable for me …

Every year Me & My brother used to wait for our summer vacation as that was the time we used to travel by train to meet our relatives . The excitement of grabbing the window seat in the train and then waiting for the vendor to bring the vegetable cutlets were always the highlight of the trip .. These memories are forever etched in my mind …

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I am a proud DFT blogger. To learn about DFT, click on the picture above ..

To view more DFT recipes, Click here!

Team DFT created magic this week. “Unfrying the Fried Snacks” was the challenge and it was well received!

Vegetable Cutlets are an Anglo Indian invention and was introduced during British Raj in India & was / is served from railways canteen in the trains …

These cutlets are a medley of vegetables, herbs, and spices, formed into patties and pan fried until crispy .

Make these vegetable cutlet as a tea time snack or these can be made into tiny bites for a party….image

SERVES 7

SERVING SIZE : 2 CUTLETS

250 Gram OR 3 Sweet Potatoes, boiled (Shakarkandi)

100 gm OR 2 zucchini, grated

50 Gram OR 1 Carrot, grated

4 slices Brown Bread slices ( make bread crumbs out of them by grinding them )

3-4 green chilis, finely chopped

1 Inch ginger , chopped fine

¼ cup coriander, finely chopped

1 cup spinach , chopped fine

Salt as per taste

Red chili flakes 1 tsp or as per taste

1 TBS lemon juice optional

Oil or cooking spray for the pan.

METHOD

Mash sweet potatoes in a bowl.

Add grated zucchini. Green chilies , coriander, Spinach And ginger

Add red pepper flakes and salt to taste and mix well.

Add whole wheat bread crumbs and mix well.

Heat a non stick or hard anodized pan & spray with cookingspray or oil .

Rub some oil on your palms and make small cutlets with the vegetable mixture.

Pan Fry the cutlets until golden brown on both sides.

Serve hot with Green Chutney & Or ketchup .

NOTES

1. Alternatively, instead of pan frying , these cutlet can be baked in the Oven too .

Preheat oven at 200°C. place on a cookie tray lined with baking paper. Bake for 15 minutes, turn over and bake for another 15 minutes until golden and cooked through.

2. You can also add beetroot for a nice color.

3. Those who like eggs can use egg for coating and then dip them in breadcrumbs.

4. You can prepare the cutlets before hand and refrigerate.

and bake OR pan fry before serving

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LETS LOOK AT THE BENEFITS OF THE INGREDIENTS USED IN THE CUTLETS

ZUCCHINI

The presence of the vitamin B complex group in abundance makes this fruit a good choice for diabetes. You develop diabetes when your body is unable to metabolize and regulate the level of sugar in your blood. Diabetes can be of many types, but zucchini is specifically found to be effective if you need to ward off type 2 diabetes. Zucchini for diabetes is very effective as the B complex in the presence of zinc and magnesium help in breaking down the sugars in your body. It has an abundance of fiber and pectin, which are vital in regulating your blood sugar levels. The B-vitamins, folates and fiber go a long way in stabilizing the level of sugar in your blood .

CARROT

Rich in the antioxidant beta-carotene, vitamin A, B, C and K, magnesium, folate, and dietary fiber, carrots are bright in color and provide a sweet taste. Carrots are a good choice if you have diabetes as their carotenoid and vitamin A content helps protect your eyes from diabetic retinopathy or damage to the blood vessels in the eye from long-term diabetes. Carrots are a great low-carb, crunchy snack.

SPINACH AND CILANTRO

Rich in calcium, vitamins A, B, C and K, magnesium, iron, protein, potassium and dietary fiber, dark leafy greens are perfect for a diabetic diet. Leafy greens include spinach, kale, broccoli, asparagus, Brussels sprouts, arugula, mustard or collard greens, romaine lettuce and chard. Each of these vegetables contains approximately 5 g of carbohydrates per serving, with a serving equal to 1 cup raw or a ½ cup cooked vegetables. Eating a mixed green salad before or with your meal is a good way to incorporate leafy greens into your diabetic meal plan.

GINGER

Recently ginger has demonstrated promising results in basic science and animal research testing its ability to improve insulin sensitivity, reduce oxidation, and improve cholesterol (Bhandari et al. 2005 and Akhani et al. 2004). We still do not know much about the impact of ginger on these parameters in humans, however the preliminary research is very promising- and ginger tastes quite good!

SWEET POTATOES

Sweet potatoes are considered a superfood for diabetics, says the American Diabetes Association (AMA).

They have been shown to stabilise blood-sugar levels by lowering insulin resistance. They contain a high amount of fibre, which also helps to reduce levels of “bad” LDL cholesterol in the body.

WHOLE WHEAT

The germ and bran contained in whole grains have large amounts of nutrients like magnesium, chromium, omega-3 fatty acids, and folate; these are stripped out of wheat when it’s processed into white flour products. Whole-grain foods also contain lots of fiber.

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Disclaimer

I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

FOR MORE DIABETES FRIENDLY  RECIPES , CLICK ON THE PICTURES BELOW…

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Spiced Punjabi Gobi/ Cauliflower Masala …

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This cauliflower/ Gobi masala recipe is Vegetarian, vegan, and gluten-free …
The best part is that Gobi has an ability to absorb flavors and spices

It is very important to pay attention while cooking so that
Cauliflower does not break down into a mush….

Every cook in India has their own version of Gobi Masala and here is my take on this classic recipe .
Lets start cooking this simply irresistible and easy to make Indian Gobi Masala …..

Makes: 3-4 servings as a side dish
Total Time: 30 Minutes

Ingredients

1 cauliflower head, cut into florets 500 grams
1 inch ginger finely chopped
1teaspoon cumin seeds
1 tsp red chili powder
1/4 teaspoon turmeric powder optional
1teaspoon garam masala powder
salt to taste
1 TBS cooking oil
Coriander / cilantro for garnishing

Method :

Heat a TBS of oil in a pan .

Once the oil is hot ,Add the ginger and cumin seeds and saute them for a few seconds.
Add in the cauliflower, chili powder ,garam masala powder, salt and stir until well combined for about a minute

Add about 2 tablespoons of water, cover the pan, turn the heat to low and simmer for about 10 to 15 minutes stirring occasionally, until cooked.

The cauliflower will be soft, yet firm and delicious to taste. Finally stir in the coriander leaves and turn off heat. Check the salt and spice levels and adjust as per taste ..
Best served with parathas & chapatis…

NOTE :

1. You can also add potatoes, peas , tomatoes to this recipe, but I prefer making it with cauliflower alone.
2. I love to make a wrap out of leftover Gobi along with some salad greens and greek yogurt ..

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Pindi chhole Masala / chickpeas…..

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Pindi Chhole also known as the Rawalpindi chole masala comes from City of Rawalpindi now present in Pakistan, is a popular Punjabi Chole made with minimal ingredients. They are dry form of chickpeas with the spices and gravy very lightly coating the channa. The tea leaves added while boiling the chick peas gives it a rich dark color.

Serves 2-3
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins + 25 mins of boiling the chanas

For this recipe we will require :

1 cup chickpeas ( kabuli chana)
1 tea bag
1 tblsp oil
1 tsp cumin seeds
1 heaped TBS Chhole / Chana Masala
2 green chilies, slit lengthwise
Salt To Taste
1tsp garam masala
2 inch ginger shredded finely , Divided
1 onions Sliced
1 tomato sliced
Lemon wedges
Finely chopped fresh Cilantro / coriander leaves

METHOD :

Soak chole/ chickepeas in water overnight or for about 6 hrs.
Cook the chole with salt and tea bag till fully done ( I pressure cook them . You can even use a slow cooker..

Once the chhole are boiled , Separate the water, reserve the cooking liquid. Also remove the tea bags …

In a big bowl add the boiled chana, chhole masala , garam masala and Mix well to coat every chana. Add the slit chillies and ginger.

In a kadai / wok/ pan ,heat 1 tbs oil to a smoking point and then add the chole mixture. Add the cooking liquid to get the desired consistency. Mix well.

Let it simmer on low heat stirring occasionally, until the oil separates .

Once you get desired consistency of gravy , Dish out the chana in a serving bowl and garnish with coriander leaves, onion and tomato slices and shredded ginger and lemon wedges.

Serve hot with your choice of Indian breads like Naan , kulcha, chapati , , Pooris, parathas…..

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