Wholesome yummy Patties with Raw Banana

This is a variant of the usual potato patties.  I have used raw bananas instead.

Coconut chutney

No south indian breakfast is truly complete without the coconut chutney!

Ingredients:
1 cup coconut, grated.
3-4 twigs of curry leaves.
1 tbp roasted chana/gram
1 dry red chilli
1 tsp mustard.
Salt to taste

Grind all of them together except the mustard seeds.


Now is the interesting part! The tempering without oil!  The same method is used in the sambhar and many other recipes.
Heat a small thick bottom pan.

When sufficiently hot, add the mustard seeds.
Keep stirring, till they splutter.

Make the gas low and add the chilli

and the curry leaves.

Stirr just a bit and then pour over the chutney mix.

Serve with hot red rice idlis!

Red rice Idli

The Idli is a well-known breakfast preparation, healthy and fat free.
Can it be made more healthy?
Yes!
White rice used in the popular idli or dosa batter is equivalent to maida or white flour.
Now you know why we can and need to make this staple breakfast item even more healthier.
And it infact makes it even more tastier!

Ingredients:
1 cup whole udad/black gram
3 cups red rice.
Salt to taste.

Soak separately for around 5 hours.

Grind the udad first.

Then in the same jar, grind the rice.

Mix the rice batter into the udad batter.

Close lightly and let it stay overnight.
It would have risen a bit.
Stir it once again, adding salt in.

Prepare the idli moulds by sprinkling a little cold water.

Meanwhile, keep the bottom vessel with water on the stove.

Pour spoonfuls of batter into each idli mould with just enough space for it to rice.

Place into the steamer.
Let steam for about 10 to 15 min.
Check in between to see if it ready. Can use a spoon to prick through to see if it comes out clean.

The idlis are ready, they would have risen a bit and the spoon would be coming out clean.

Use the blunt end of the spoon to scoop the idlis out.

Serve with Sambhar and chutney.

You may dunk them in the sambhar as well!!  If dunking, make sure the sambhar has more water added while boiling.

Avilose Unda--with a twist

Avilose unda, that snack every outstation keralite would savor as a take away after vacations.
Originally made from rice powder, I have tried it with makai or maize flour.  And instead of the jaggery syrup, have used mashed up dates.

Ingredients:
2 cups coconut--grated
2 cups maize flour
1 tsp  rock salt.
2 tsp jeera / cumin seeds
2 cups of dates--deseeded and cubed.

Procedure:
Mix the maize flour and grated coconut. Hand mix them, rub them together for around 20 min or till the coconut and flour is completely mashed up together and the flour is soaking in the oil.
Heat up a thick bottom iron pan.  Add the mix. Roast on low flame, stirring continuously for around 30 to 45 minutes.  It will be all dry and give our a nice coconuty aroma.
Add the salt and jeera seeds.  Can add roasted sesame seeds as well.  Roast for another 10 minutes.
Mash up the dates which have been deseeded and cubed.  Alternately can blend it in a highspeed blender.  I used the traditional brass mortal and pestle.
Add this into the roasted mix.  Again rub them, kneed them together till the date mash is mixed up with the roasted mix.
Roll into big laddoos.

Stays without refrigeration for 7 to 10 days.
In the fridge, stays for around a month.

Jamun (Indian blackberries) Green smoothie

What went into the smoothie today?

1 Bunch Moringa leaves
1 bunch vitamin leaves (star gooseberry)
10 to 12 jamun (indian blackberry)
2 bananas, frozen
1 cup water.

Moringa green smoothie

What went into the green smoothie today?
Moringa leaves (drumstick)
Mint leaves
Multivitamin(?) leaves
Two bananas
A pinch of cinnamon powder
Crushed ice.

 Benefits of drumstick or moringa leaves:

• *Moringa is known for its chelating effects making it perfect for heavy metal detox and estrogen dominance issues.
• *Balances and maintains a healthy hormonal profile
• *Balances blood sugar levels making it perfect for the treatment of insulin resistance and Type II Diabetes
• *Nourishes eyes, skin, and brain.
• *Improves the cell structure of the body.
• *Is highly anti-inflammatory and has been used for pain management due to reduction of inflammation in the body.
• *Boosts immune system.
• *Boosts metabolism.
• *Enhances kidney and liver profile
• *Balances moods (perfect superfood for those suffering from adrenal insufficiency.)
• *Reduces wrinkles and fine lines.
• *Boosts radiance of skin.
• *Promotes normal healthy cholesterol levels.
• *Helps build strong bones and aids in osteoporosis treatment.
• *Eases asthma and other bronchial issues.
• *Has an antioxidant effect on the entire body.
• *Full of beneficial enzymes and is prebiotic helping restore positive balance to gut flora.
• *Increases vitamin and mineral absorption by digestive tract.
• *Has been known to increase and improve quality of milk in breastfeeding mothers.
• *Boosts sperm count in men.
• *Has anti-parasite properties and has been used to kill parasites in humans for centuries.

  Benefits of Mint Leaves:

• Relieves indigestion
• Fights aches and pains
• Gives you glowing and acne free skin
• Helps fight oral infections
• Helps relieve cough and cold
• Prevents allergies and asthma
• Helps relieve menstrual cramps and pain
• Beats morning sickness in pregnant women
• Boosts immunity: Mint leaves are packed with nutrients such as calcium, phosphorous, vitamin C, D, E and small amounts of vitamin B complex.
• Beats stress and depression
• Helps fight cancer

 Benefits of Vitamin leaves (Chakramuni soppu)
Now this is an interesting wild plant that the locals of South India especially Karnataka have been using in their chutneys, curries as well as herbal medicine.  Its botanical name is Sauropus androgynus. The english names: star gooseberry, or sweet leaf.
 The leaves of the plant are used to make infusion, believed to improve the flow of breast milk for breastfeeding mothers. It is a good source of vitamin K.

It also has high level of provita-min A carotenoids, especially in freshly picked leaves, as well as high levels of vitamins B and C, protein and minerals. The more the leaves mature, the higher the nutrient content of the leaves. *source wikipedia.

I have seen these leaves growing in my native as well as in my childhood home and have been consuming them as part of the meals mom used to dish out.  Never paid much attention to it.

Was reintroduced to them by my friend Trupti from Green Souls.
Green Souls is a group promoting and practicing community-based organic urban farming for social projects in Mumbai & Navi Mumbai.

 They nurture community farm projects at
St Jude Child Care Center, Tata Memorial Hospital (ACTREC), Kharghar;
Children’s Remand Home, Dongri
Our Lady’s Home for Boys, Dadar
Government Observation Home & Special Rehabilitation Center for Girls, Deonar

Not only do they nurture the greens, they also light up with lives of these little boys and girls, introducing them to sustainable organic farming, soul nourishment workshops, talks etc. Much needed for these beautiful people, given the circumstance they are in. 
They also conduct teaching workshops for people interested in growing their own food on their terraces, balcony or windowsills using kitchen compost and other easy available means.

They do need volunteers and other support in this noble work that they do.

CONTRIBUTE

You can be a Green Soul too. There are many ways you can get involved. Whether its at home, in your office or on one of their farms. Any contribution big or small is warmly welcome.
Volunteer - Contribute your time and enjoy the great outdoors by joining them on volunteer days at one of their city farms.
Funds - Contribute on a monthly basis, whatever you can afford and help them continue their work.
Contribute resources & materials.

CONNECT WITH THEM AT
Sabita Rajendran 9870113541
Julius Rego 9820074639
GreenSoulsMumbai@gmail.com
www.facebook.com/GreenSoulsMumbai

Happy sustainable living!

Eggplant/Baingan in peanut gravy

Baingan or brinjal or eggplant--that vegetable that most of us hate!
As a child I was told Roses were covered with thorns because they were delicate.
I figured, baingan was covered with thorns, because we arent meant to touch them!
(Yes, I had the good fortune to grow up in a home surrounded by farms! )

Transitioning to the vegan lifestyle did nothing for my relationship with the humble eggplant.
It was the organic lifestyle that forced me to look at this little vegetable as a potential friend.
We took our time to befriend each other resulting in searching online and researching in the kitchen all kinds of recipes, which would be tasty as well as can be converted into whole, no oil, no sugar.
And then we hit the jackpot with this one.
So here I present,
The Baigan in Peanut Gravy!

Ingredients:

Baby baingan - 12  nos

For grinding:

Peanut - 1 cup

Coconut (grated) - 1 cup

Red chillies- 4 nos (more if you like it spicy)

Curry leaves- Few

Turmeric powder- 1 tsp

Garam masala- 1/2 tsp

Coriander powder- 1 tsp

Cumin seeds - 1 tsp

Urad dal - 1 tsp

Salt- As reqd

Amchur(dry mango powder)(if not available use tamarind paste/water) - As reqd

Process:

Step 1. Heat a thick bottom steel/iron pan. Add peanuts, roast till it becomes slightly brown, add jeera, urad dal and red chillies. Roast for a few seconds till urad dal turns brown.

Step 2. Add grated coconut and roast till light brown.You will see the mixture become a little bit oily.

Step 3. Add all the ingredients except brinjal, curry leaves and amchur/tamarind paste/water and roast for a few seconds. Turn off stove.

Step 4. Wait for it to cool and then grind the mixture without water. 

 

Step 5. Slit brinjal/baingan so you can stuff the above ground mixture into the brinjal. There would be extra mixture left for the gravy.

Step 6. Put on a steamer and steam the stuffed brinjal for a few minutes.

Step 7. In a thick bottom pan (you can use the one in which you roasted the masala),  add the remaining ground mixture and tamarind water. Bring to a boil. 

 

 Slowly slip in the steamed brinjals one by one, taking care not to spill them or open them up.  Cover it with lid and cook for 5-10 mins. 

Step 8: Put the stove off, and garnish with curry leaves and cover with a lid.  The flavor of the curry leaves will seep into the curry. 

Our Brinjal Peanut Gravy is ready to be served.

Goes well with brown rice, chapatis, bhakris, or whole wheat brown bread.

Papaya Pineapple Green smoothie

Is it possible to get addicted to something healthy?

If it is, would you call it bad?

For me the latest "addiction" is the morning smoothie.

I have been trying out various combinations, and most times the results have been yummy.

 General rules to keep in mind when it comes to mixing up smoothies:

1. Sweet fruits and sweet sour fruits can go together.
2. Sour fruits are a category of their own.
3. Fruits and vegetables never go together.
4. Once in a while can add soaked nuts to create texture, and dried fruits for sweetness.
5. Green leaves can go well with fruits or vegetables.
6. Melons can be combined with other melons only.
7.  While fruits like bananas and papaya can be used every day, its wise to keep pineapples and watermelon as "treat" options.
8. Pulpy fruits form the best base for green smoothies.

 Today's green smoothie :

Recipe:
1/2 a medium sized papaya (very ripe)
1/2 a small sized pineapple
1 bunch of fresh curry leaves.

 Process:
Blend them together.  No sieving.
Tastes best if the fruits have spent sometime in the refrigerator!

Wishing all a very healthy start to your day!

The vegan cheese spread

Cheese.
That addiction that stops us from giving up dairy products.
What if there was a healthy and more compassionate alternative?

My internet exploration brought me the vegan cheese spread, made of cashew.

Recipe:
1 cup cashew nuts
salt to taste
spices of your choice, if required.

Process:

Soak the cashew nuts in water for four hours.
Drain the water and adding just about enough water, grind it to a smooth paste.
Add in the salt (and the spices if required)  In this spread I have added basil leaves and a pinch of red chilli.
Pour it in a glass jar with a loose covering, with enough space on top.  It tends to raise.
Store  in a cool dark place for around 48 hours.

There, our cheese spread is ready!

To make for more solid cheese, use less water.  Just make sure that the grinding process does not overheat the cashews.  Once the oil starts separating, the cheese does not form properly.

Banana cinnamon cookie

Recipe:

2 ripe bananas(kinda over ripe)
1/2 cup cashew nuts
1 cup sattu atta
1/2 cup desiccated coconut powder
A spoonful of powdered groundnuts for dusting.
1 tsp cinnamon powder
A pinch of salt if required.
 
Grind the cashew (May use cashew butter instead--1/2 cup)
Add banana.  Mash it in.
Then add the rest of ingredients to make cookie dough.  Add a bit of water or nut milk if necessary to get consistency right.

Preheat oven at 250 degree
Dust the baking tray with powdered groundnuts.
Scoop the batter/dough with spoon or hand to make a coarse cookie shape on to the tray
I pressed in a small piece of dried pineapple on each cookie, just for fun.
Bake for 15 min.

Can add date paste, if the kids want it sweeter or the banana is not ripe enough.
 This cookie stays fresh for about a week, if refrigerated may stay longer.  
But they generally have a tendency to disappear within 24 hours!!!

Sattu atta used is from 24 letter mantra.  It is a flour made of roasted black gram and is a good source of protein.  This makes this recipe organic, gluten free and vegan.