Kele phodi ( Pan-fried Sweet Plantain); 3 ways! Meatless Mondays!

Fried plantain is common not only in Hispanic cuisine but in the Caribbean and Indian cuisines too!  Almost all of the South Indian states make does sweet plantains in one form or the other. They are usually eaten as a snack with a cup of tea but may be also served as a side with a meal.

Where I am from, we make it in three different ways. My mother never deep-fried the plantains. She always pan-fried it with very little oil. Specific plantains are used for this recipe. They are called as Nendrabale.

I am going to show you all three ways to make fried plantains. I like them all, depending on my mood.

Servings: 3-4

Ingredients:

Ripe plantains: 2
Salt: as per individual taste
Coconut oil: to grease the skillet/ tawa/ griddle

For the plain version:
Red chilli powder: 1/4 tsp

For the rice flour version: all the above ingredients +
Rice flour: 2 tbsp

For the sooji rava version: all of the above +
Water: 2 tbsp
Cream of wheat/sooji rava or/cornmeal: 1/4 cup

Method:

Peel the plantain. Slice them horizontally into 3 equal pieces.

Now vertically slice each individual piece into 3-4 slices depending on your desired level of thickness and the thickness of the plantain. You don't want the slices to be too thin.

Arrange the slices on a plate.


For the plain fried plantains:

Mix together salt and chilli powder. Sprinkle this mixture on top of the plantain slices, on both sides.

Heat the skillet/tawa on medium heat. Grease it using coconut oil.Once the skillet is hot, place the plantain slices on it.

Cook on low flame until lightly golden brown( around 3-4 minutes on each side).

Serve hot.

For rice flour coated fried plantains: 

In a shallow bowl/ plate, mix together rice flour, salt and red chilli powder.

Dip the cut plantain slices into this mixture.

Heat the skillet/tawa on medium heat. Grease it using coconut oil.Once the skillet is hot, place the plantain slices on it. 

Cook on low flame until lightly golden brown( around 3-4 minutes on each side).

Serve hot.

For the sooji rawa coated fried plantains:

In a shallow bowl/ plate, mix together rice flour, salt, red chilli powder and water to make a paste.

Smear this paste on both sides of the plantain slices.

Take the sooji rava/ cornmeal in a plate.

Roll the batter-coated plantain slices into this mixture so that it is coated with rawa/ cornmeal.

Heat the skillet/tawa on medium heat. Grease it using coconut oil.Once the skillet is hot, place the plantain slices on it in a single layer.

 Cook on low flame until lightly golden brown( around 3-4 minutes on each side).

Serve hot.

Enjoy! I am bringing this to Fiesta Friday & Saucy Saturday. The co-hosts this week at Angie's Fiesta Friday are two excellent bloggers  Sonal @ simplyvegetarian777 and Laurie @ ten.times.tea. I know I am late for all the parties, but I truly believe in the adage, " better late than never!"

Cooking made easy:

Whenever you want to pan-fry something and use  less oil, make sure that the skillet/ griddle is hot enough at the beginning, but after that maintain a constant temperature that does not cause the food to burn but cooks it well. To much fluctuations in the temperature might prove detrimental to effective cooking.

Tip for healthy living:

While cooking, always look for healthier ways to cook any given recipe. Steaming/ broiling/ baking is better than frying . Pan-frying is better than deep-frying.

Food for thought:

One can never consent to creep when one feels an impulse to soar. Hellen Keller

Please do share your thoughts. Your opinion matters!

Beetroot Raita ( Beet salad with yogurt dressing); Meatless Monday.

For most of my meals, I have to have a raita or salad or Kosumbari present. This ensures that I get my daily vegetable quota regardless of what my main course is. I have to admit, that I also like the combination of cold raita with hot food! Weird right?? Well, then again may be not. Cold salads, raitas and condiments have been an integral part of the Indian cuisine and they are always served with main course that is hot. Anyways, that's something we could discuss at length about.. Let us save it for another time.I regularly make beet upkari( sauteed beets/ stir fry). Today, I am bringing to you another of my favorite raitas: beet root raita. We all know that beets are very healthy. Pair it with the probiotic that is yogurt and you have a very healthy dish that is delicious and very easy to rustle up!

Servings:  2

Ingredients:

Beet: 1 medium sized, boiled aldente
Yogurt: 1 cup
Green chilli: 1, chopped finely
Salt: 1/4 tsp
Coriander leaves( cilantro) for garnishing.

For tempering:

Coconut oil: 1/2 tsp
Mustard seeds: 1/2 tsp
Urad dal( split matpe beans): 1/2 tsp
Curry leaves: 1 sprig
Red chilli: 1 small,broken

Method:

Beat the yogurt using a spoon until it is homogeneous. Add this to a bowl.

Peel and dice the cooked beet root. Add this to the above bowl. 

Add the chopped green chilli and salt and mix well.

Tempering:

Heat coconut oil in a small frying pan. Add the mustard seeds.

Once the mustard seeds splutter, add the urad dal . Sauté for 10 seconds. Add the curry leaves and red chillies. Add this to the above bowl.

Garnish with chopped cilantro leaves ( optional).

Keep it refrigerated until ready to serve. Serve chilled.

I am bringing this to my friend Angie's Fiesta Friday #88!  Julie@ Hostess at heart and Liz @ Spades, spatulas and spoons are co-hosting this week!

Cooking made easy:

You can first peel, dice and then cook the beets too. I like to cook them first as it is much easier to chop them when they are already cooled . I also like to use the pressure cooker to cook them. I usually cook them when I am also cooking something else in the cooker; for example: rice.

Another cool trick is that I make raita out of beetroot upkari when it is  leftover the next day. Best use of waste.

Tip for healthy living:

Beets are known for their health benefits. It is the new superfood purported to help prevent many of the life-style related health conditions like blood pressure, obesity, diabetes and heart disease.Studies have found that in blood pressure reduced significantly after consuming 500 ml of beet juice. It helps regulate the digestive system and prevent constipation due to it's high fiber content.It also helps reduce chronic inflammation due to the choline it contains. It is also supposed to have detoxifying properties and even help prevent the progression of dementia.

Food for thought:

Success is a ladder you cannot climb with your hands in your pockets. Unknown

Chole aka Chana masala ( Chick peas in tangy tomato-onion sauce)

Chole or Chana masala is one of the popular Indian dishes  both at home and abroad. There are very few Indians  who are not familiar with this dish. Almost all Indian restaurants abroad have this dish on their menu. It is a very non-controversial dish that is simple and delicious. The primary ingredient in this dish is chickpeas, and chick peas is rather inexpensive. The yield of this dish is good and gives more bang for the buck. It is also easy to make. There are several versions of Chole: Amritsari Chole, Punjabi Chole etc based on regional influences. This dish could be made slightly dry or with lots of sauce. Either ways you make it, it tastes great. It is usually paired with bhature ( puffed bread made with yogurt based dough) or pooris ( puffed whole wheat bread) You could pair it with rice, bread, roti, naan, dinner roll or even tortillas! My version is very simple and quick.

Servings: 4-6

Ingredients:

Garbanzo beans/Chick peas ( Kabuli Chana): One 15 oz can
( you could also use 1 cup dried chick peas soaked overnight and then cooked to required level of tenderness).
Cooking oil: 1 + 1 tbsp
Jeera( cumin seeds): 1/2 tsp
Onion: 2 medium, chopped.
Garlic: 6 small cloves, chopped fine
Ginger: 1 inch piece, chopped fine.
Green chillies: 4, chopped fine
Tomato paste: 2 tbsp ( can also use 2 fresh medium sized tomatoes).
Chole masala: 1 tbsp ( I use Everest or MDH brands)
Red chili powder: 1/4 tsp
Kasoori methi( dried fenugreek leaves): 1 tbsp
Tea decoction : 1 cup
Salt: as per taste
Sugar: 1/4 tsp
Water: 2 cups
Chaat masala: 1/4 tsp ( I use Everest brand)
Cilantro ( coriander leaves): 2 tbsp, chopped.

Method:

Heat 1 tbsp cooking  oil in a sauté pan. Add jeera( cumin seeds). Sauté for 30 seconds.

Add the garlic, ginger, sauté for a minute.

Add in the chopped onions and sauté until the onions sweat. Add in the green chillies. If using fresh tomatoes, you may add it now. If using tomato paste, DO NOT ADD at this stage. Once the fresh tomatoes wilt a little, turn off the flame and let the mixture cool down. Once cooled take it in a blender/food processor and pulse it to a fine paste. Keep it aside.

Making tea decoction : seep 2 tea bags in one cup of hot water for 5 mins. Remove  and discard the tea bags.

Rinse and drain the chick peas and keep aside.

Heat the remaining 1 tbsp oil in the same the pan. Add the ground paste and saute for 2-3 minutes.

Now add the tomato paste ( if you have not used fresh tomatoes earlier). Sauté for 4-5 mins on medium flame until the tomato paste starts leaving oil.. Add the Chole masala powder, red chilli powder and mix well.

Add the rinsed and drained chick peas, kasoori methi, salt, sugar, tea decoction and mix well. Add water as needed to achieve the desired level of thickness of the sauce. Cover and let it simmer for 15 mins.

Garnish with  chaat masala and chopped fresh cilantro( coriander leaves).

Serve hot with bhature/ poori/ roti/ jeera rice/ peas and carrot pulao/ plain rice or just bread.

Chole served with Bhature

Chole served with peas and carrot pulao

Enjoy! I am bringing this to Angie's Fiesta Friday! Aunt Juju@cooking with auntJuju and Tina@Mademoiselle Gourmande are this week's co-hosts.

Cooking made easy:

If you don't have time, you can skip the blending of the onion-ginger-garlic-tomato-green chilli mixture. Grinding it gives the dish a nice creamy sauce.

The tea decoction gives the dish the classic blackish color and a nice taste.

Another trick to make the sauce thicker and creamier is by taking 1/2 cup of the drained Garbanzo beans( chick peas) and mashing them using a pestle or potato masher.  Mix this into the sauce with the rest of the chick peas.

Tip for healthy living:

Garbanzo beans or chick peas is a great source of protein for vegetarians. It also provides carbohydrates and is rich in dietary fiber. It is packed with magnesium and potassium and is cholesterol and trans-fat free.It also provides anti-oxidants to the body.It is also rich in iron and is a low glycemic index food, therefore great for diabetics.

Food for thought:

The degree of loving is measured by the degree of giving. Edwin Louis Cole

Gobhi Manchurian ( Cauliflower Manchurian) made healthy!

Gobhi manchurian is one of the most popular Indo-Chinese dish. Rarely would there be an Indian who is not familiar with Gobhi manchurian. It is often served as a vegetarian option in appetizers/starters and also as a side-dish. Like most tasty dishes, this one packs a lot of calories, primarily due to the fact that the cauliflower florets are fried and then again sautéed in oil!  I too love this dish, but refrain from making it often due to the high oil content. I have pondered for long on ways to make it gluten-free and healthy. I once put the florets in corn flour batter and baked it and made it but was not happy with the results. I tried a combination of corn flour and rice flour and baked it.. Didn't work either. The batter would flatten one side of the florets that stayed on the parchment paper and didn't give a nice appearance.

Recently, an idea struck me when I was making Butternut squash fries! How about I use the technique of putting the florets in a ziplock bag and adding corn flour to it and then baking it?? Well, guess what?? I tried it and the florets baked beautifully to the desired consistency. I however had blanched the florets in the microwave to reduce the cooking ( baking) time. I am happy that I have finally found a method to make the Manchurian without too much oil while maintaining the same taste.

Servings: 4-6

Ingredients:

Cauliflower: 1 medium head, separated into florets.
Water: 4 quarts for blanching the cauliflower.

For the cauliflower coating:
Corn flour: 2 tbsp
All purpose flour: 1 tbsp
Kashmiri red chilli powder: 1/2 tsp ( optional)
Ginger garlic paste: 1/2 tsp
Soy sauce: 1 tbsp

For the sauce:
Cooking oil: 1 tbsp
Onion: 1 medium, chopped fine
Garlic: 4-6 cloves, chopped fine
Ginger: 1 inch piece, chopped fine
Green chillies: 4-6, slit
Scallions: 2-3, chopped fine, white and green parts kept separate.
Soy sauce: 2 tbsp
Tomato sauce: 2 tbsp
Chilli sauce: 1 tsp ( optional)
Salt: to taste
Sugar: 1/4 tsp

Method:

Boil 4 quarts water with 1/4 tsp salt in a saucepan. Turn off the flame. Add the cauliflower florets to the water. Let it sit for 5mins. Remove them and dry the florets completely using paper towels.

Take the florets in a microwave-safe bowl and steam them for 4-5 mins.
Let it cool down.

Preheat the oven to 400 deg F.
Line a baking sheet with parchment paper and keep ready.

Once the cauliflower florets have cooled down, add them to a ziplock/ plastic bag. Add cornflour, all purpose flour( maida), red chilli powder, ginger-garlic paste, soy sauce  and mix well by shaking the bag.

Arrange the florets on the baking sheet in a single layer. Bake them for 20-30 minutes, turning them once half-way through.

The florets should be nice and crisp ( not burnt).

While the cauliflower is baking, prepare the sauce to go with it.

Heat a  wok/skillet/ frying pan on high flame.

Heat 1 tbsp cooking oil. Add the chopped garlic, sauté for few seconds, add chopped ginger, sauté for few seconds. Add in the chopped onions and sauté until the onions turn transparent. Add the green chillies.

 

Add in the sauces. 

Add the baked cauliflower florets and mix until well blended.

Serve hot! Can be served as a starter or as a side dish with rice/bread/roti.

Enjoy! I am bringing this to Angie's Fiesta Friday! Suzanne@apuginthekitchen and Sue@birgerbird are co-hosts this weekend.

Cooking made easy:

To get restaurant style taste to Chinese-style cooking, it is essential to use a iron wok. Don't use any other metal. Also cook on high flame. Heat the wok first. Once it is hot enough, add in the oil. If you add the oil first, then the oil will be too hot and the garlic will turn brown! Also, all cooking should be done at high heat. You do not need to cook for long while cooking on high heat. Sauté everything just for a few seconds.

Tip for healthy living:

While using oil for cooking at high heat, use oils that don't degrade upon heating at high temperatures. Examples for such oils would be coconut oil, sesame oil, mustard oil and peanut oil. These oils can sustain high temperatures and don't generate free radicals upon heating.
References:

Food for thought:

Start by doing what's necessary ; then do what's possible; and suddenly you are doing the impossible. Francis of Assisi

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Creamy spinach with mushrooms; Meatless Monday & Thanksgiving Special!

Week nights are hectic. I come home only around 7 p.m. I then cook dinner. Why cook that late? Because I like my family to eat fresh food whenever possible. That is why I like to make simple quick meals. This is another one of those dishes that is simple, quick and easy to make and absolutely delicious. Everyone at home loves it! You can eat it just like that with some bread/toast, eat it as a side with some rice or mix it in with any pasta/noodles of your choice.This would make for a great side for Thanksgiving. You will get some much needed vegetables( fiber too) amidst all the meat that is consumed!I am bringing this to Simple Supper Tuesdays.I am sure many people will be pondering about some easy quick last minute sides for their Thanksgiving meal!

The idea for this recipe is courtesy Ruchi Airen, a fellow food blogger, whose most recipes I like. She is a woman after my own heart! Her recipes are simple and easy to make. You can find the original recipe here. As usual, I have tweaked the recipe to my taste to make it creamier.

Servings: 4-6

Ingredients:

Spinach: one medium bunch.
Mushrooms: one 8 oz container ( you can choose Cremini or baby Bella; both taste good).
Onion: 1 small, chopped fine
Garlic: 2-3 cloves, minced
Butter: 1 tsp
Olive/ coconut oil: 1 tsp
Fresh parsley: 1 tbsp, chopped( optional)
Oregano: 1/2 tsp ( optional)
Salt: to taste
Black pepper: 1/4 tsp ( adjust as per individual spice level)
Milk: 1/2 cup
Corn flour: 1 tsp

Method:

Wash the spinach, steam it for 5-8 mins ; drain and keep aside.

Wash the mushrooms ,slice them into big slices, keep aside.

Dissolve the corn flour into the milk and keep aside.

Heat butter & oil in a sauté pan. Add the garlic, sauté for few seconds.

Add the chopped onions and sauté until it turns transparent.

Now add the sliced mushrooms; sauté for 3-4 mins.(Don't overcook the mushrooms as when cooked too much they tend to become very small and also leave a lot of water).

Add in the steamed spinach. Mix well.Add the salt, black pepper.

Add the milk-corn flour mixture to the pan. Simmer and let it cook until the sauce thickens. 

Add in the herbs, mix well.

Serve hot with rice/ bread/ pasta.

Here, in this picture I have tossed the creamy mushroom spinach with angel hair pasta and topped it chooped avocado, tomatoes and Parmesan cheese.

Cooking made easy:

You can use any fresh/ dried herbs into the above dish. While I like fresh herbs and prefer to use them, I also keep a mix of dried herbs like parsley, thyme, rosemary, oregano which I use to season my fish, in pastas and dishes such as above. These are herbs that I don't use that often and therefore would go bad if I bought them fresh.

Tip for healthy living:

Mushrooms are good for us as they are a great source of Selenium which has anti-inflammatory, anti-cancer and liver-detoxifying properties.Mushrooms are the only vegan source of vitamin D.It is also rich in vitamin B complex and minerals like phosphorus, iron, potassium and copper.It is also a great source of dietary fiber. it is rich in beta-glycans which have a role in anti-inflammation, reducing insulin resistance and reducing blood cholesterol levels.

Food for thought:

Life in abundance comes only through great love. Elbert Hubbard