Friday, April 27, 2018

Black Rice Pasta With Chipotle Chicken

                         Black Rice Pasta
Just the mention of black rice pasta gives the impression of a super nutritious, complex carb and protein rich meal. Black rice or purple rice has the greatest nutritional value with 18 amino acids, minerals and vitamins like copper, iron, zinc and carotene. 


Ingredients
Pasta (raw) - 1 cup
Vegetables (chopped) - 1/2 cup
Ginger flakes - 5
Ginger - 1"
Salt
Black pepper powder or red chili flakes   

Method

Chop the vegetables
Cook the pasta in boiling water for 5 to 7mins till done but still firm
Switch off the flame and let it remain in the hot water till it is done
Drain and keep aside
Heat olive oil in a non-stick pan
Add grated ginger and finely cut garlic
Add vegetables of your choice
Stir fry for 5 mins
Add salt and black pepper or chili flakes
Add more or less according to your taste
Add the pasta and mix carefully

                                            Stir-fried Veggies





Ingredients
Veggies (of your choice) - 2 cups
Salt
Black pepper powder
Coconut or olive oil - 11/2 tbsp

Method
Heat oil
Add veggies and saute for 5 to 8 mins till just about tender
Add salt and black pepper powder

                                          Chicken Chipotle




Ingredients
Chicken breasts - 200 gms
Coconut oil - 1 tbsp
Onion - 1
Garlic flake - 2 to 3
Tomato - 1
Chipotle paste - 4 to 5 tbsp (depending on your spice level)

Method
Heat oil
Add chopped onion and garlic flakes
Saute till it becomes soft
Add chipotle paste and mix well
Add finely cut tomatoes and saute
Add little water and let it cook for 10 mins on slow flame
Add chicken pieces and mix well
Add little more water and cook for 10 mins till its done



                        Health Benefits of Black Rice



Full of Antioxidants
Anti-inflammatory
Fibre
Low GI - helps to prevent diabetes
Diabetic friendly
Heart healthy
Vitamin E rich
Helps in detoxification
Promotes digestive health
Helps in weight control
Gluten free
Varied health benefits

Good for kidneys, stomach and liver
Good for the eyes. Prevents degenerative problems of eye

Helps prevent skin from damage by pollutants or sun. Prevents ageing of skin and decreases wrinkles, dark spots and fine lines. Restores skin elasticity and maintains firmness

Sunday, April 15, 2018

Paan Shooters

Paan Shooters

Ever since I've discovered the joy of eating betel leaves (paan) in exciting ways, there's no end to my experimenting. Right from Chocolate Paan with healthy ingredients and Chocolate Paan Bites to now Paan Shots, the list is growing. 
This one is great as just a cool, refreshing summer drink, an appetizer or a sweet ending to a meal. Any way, it satisfies my sweet cravings. My friends just love the different creations with paan. Finally, we've all found a healthy solution for our sweet cravings. While Paan Shooters are non-alcoholic, you can add a dash of vodka to make it an exciting apertif. Enjoy your drink.
   

Ingredients
Betel Leaves (Calcutta dark green lotus shaped variety) – 4
Paan masala – 2 tbsp (heaped)
Gulkhand – 3 tsp
Cloves – 2
Fennel seeds (saunf) – 2 tbsp
Ice cubes 20
Water – ½ to ¾ cup (depending on consistency required)
Vanilla ice cream – 2 scoops (can add more according to taste)



Method
Grind all ingredients in a mixie adding water as required
Strain the mixture
Add ice cream and more ice cubes and water and give a final blend
Serve chilled before or after meals


Health Benefits of Betel Leaf
Calcium rich
Contains Vitamins A, C, B1, B2 and B3
Improves appetite
Improves digestion
Reduces acidity
Has a component that reduces blood sugar
Said to increase metabolism
Helps in weight loss
Mouth freshener
Good for oral health
Aphrodisiac

Wednesday, April 11, 2018

Brown Rice Breakfast - South Indian Style

Breakfast With Brown Rice
 South Indian breakfast is synomymous with Idli, Dosa and Upma. But it goes beyond that. Of course, these are my favourites too. They make for a satisfying meal but there are lesser known ones that are equally tasty and filling. Rice for me is always brown rice most of the times except for the occasional biryani or pulao. So I was delighted when I spotted brown rice vermicelli at a food store.

While white rice vermicelli is easily available, the brown rice one is available online or in select supermarkets. I have bought mine from Westside (Kala Ghoda) and Foodhall at Palladium. One has to just soak it in very hot water for about 20 mins and drain off the water. It's ready to be used. It can also be prepared at home, a tedious process though. Some time soon, I'll carry a post on that. These are my hot favourite breakfast recipes with vermicelli. 



Breakfast In A Bowl





Ingredients
Brown Rice vermicelli (soaked and drained) - 1 cup
Coconut milk - 3/4 cup
Palm Jaggery (any organic variety is good) - 1/4 cup
Cardamom powder - a pinch

Method
Take 3/4 cup of the dried vermicelli. Soak it in hot water as mentioned above for about 20 to 25 mins. Drain off the water.
Dissolve jaggery in coconut milk. Add cardamom powder to it. Add the vermicelli and refrigerate it for at least an hour. Enjoy it cold. Perfect for the summers.



Vermicelli Stir-fry



Ingredients
Brown Rice vermicelli (soaked and drained) - 1 cup
Coconut oil - 1 tsp
Split and skinned black gram (urad dal) - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 2 tbsp 
Dry red chilies - 1 or 2
Salt - to taste
Method
Heat oil
Add mustard seeds
When it splutters, add black gram, curry leaves and chilies
Keep the flame low
Add vermicelli and saute for 4 to 5 mins
Serve hot

(The two dishes complement each other. I love to eat the two together for a wholesome and satisfying breakfast)


Health Benefits Of Brown Rice

Helps in weight management
Anti-diabetic
Anti-inflammatory properties
Gluten free
Promotes heart health
Energy booster



Health Benefits Of Palm Jaggery
Energy booster
Active body cleanser
Anti-inflammatory
Has low GI, so does not spike blood sugar. Can be used by diabetics
Rich in iron - prevents anemia
Has magnesium and potassium too
Useful in combating cough and stomach ailments like indigestion, acidity and constipation


Saturday, April 7, 2018

Death By Chocolate and Strawberries

 Death By Chocolate and Strawberries 





I wanted to make the most of the end of season of oranges and strawberries. So I decided to bake an orange cake. Then I wondered how to use all of the strawberries I had just bought. I wanted to add as much as was possible. So I made a strawberry compote which I used to sandwich the two parts of the cake. Then I topped up this layer with chocolate ganache. The rest of the strawberries were cut into chunks and went on to make the topping on the chocolate ganache. Chocolate goes well with both oranges and strawberries. So it was a heady fruity and chocolaty concoction at the end of it; something I just love.  Although the cake looks very rich and indulgent, it's not so sinful after all. Except for the cream in the chocolate ganache and little butter in the cake, wholewheat flour, jaggery and fruits are the major components of this cake. So let's call it a less sinful version of the original Chocolate Ganache Cake.  





Ingredients
Wholewheat flour – ¾ cup
Custard powder (vanilla) – ¼ cup
Jaggery powder – ¾ cup
Cocoa Powder - 2 tbsp
Instant coffee powder – 1 tsp
Cinnamon powder – ¼ tsp
Baking powder - 1tsp
Baking soda – ½ tsp
Egg – 1
Milk – ½ cup
Vinegar – 1 tsp
Orange juice – ½ cup
Butter (melted) – ¼ cup



Method
Mix all the dry ingredients except baking powder and soda well with a whisk
Add baking powder and soda to orange juice
Add this to the flour mix slowly
Beat the egg
Fold in gradually into the cake mixture
Mix using cut and fold method
Preheat the oven to 180 degrees C
Bake for 20 to 25 mins depending on the oven
Keep an eye on the cake to prevent burning





Strawberry Compote
Ingredients
Strawberries – 5 or 6
Jaggery powder – 1 or 2 tbsp (depending on the sweetness of the strawberries)          
            
Method
Cut strawberry into slices
Add jaggery and mix well
Microwave for 3 or 4 mins
Mash well while still hot
Let it cool


Icing The Cake 

Chocolate Ganache

Ingredients
Fresh Cream – 100 ml
Dark Chocolate Chips – 1 cup
Instant coffee powder – 1 tsp
Method
Microwave the cream on high for 1 minute
Add the chocolate chips and mix well
Cover and keep aside
Mix well again after 15 mins
Let it cool

Method
Slit the cake horizontally into two parts
Separate the two parts
Spread a thick layer of the strawberry compote on one part
Spread a thick layer of chocolate ganache over it
Cover with the other part
Spread chocolate ganache on the sides and top of the cake
Top with strawberry chunks or slices