Tag: healthy cooking

Book Review: More Bread Machine Bounty

Book Review: More Bread Machine Bounty

by Shailaja Nair ♥ 2 Comments

Gayle Shockey Hockster; Better Homes and Gardens; Des Moines, 1994

I picked up this book when I was a novice with the bread maker and it soon became my go-to volume. I loved the recipes, which are easy to follow, and the tips given by the side or at the bottom are invaluable, especially if you are just starting to bake your own bread.

Baking bread has been something that we seem to have adopted en masse as we cope with the pandemic. Stores have been running out of bread flour and yeast, but people are continuing to bake. I agree that there is something magical about bread, watching the loaf rise and then bake to golden perfection.

Maybe it is an attempt by man to gain some control in a world that is spiralling out of control. That warm loaf of bread not only smells wholesome and delicious, it is life giving. Bread was what Christ broke with his disciples. Bread is essential to every culture in the world, to human being’s very survival.

One of the most popular breads that people around the world have been making during the current Covid-19 pandemic is sourdough bread. One reason could be that once you make the sourdough starter, the recipe for which is given in the book, you can continue to replenish it without adding more yeast. So even if yeast disappears from the store shelves, you can continue to bake your bread.

This book has a whole section devoted to sourdough breads.

I have tried many of these breads and each one has turned out perfect.

My favourite is the sourdough cheese bread, which is a fail-safe recipe. I make it pretty often as it goes so well with soups and stews and also makes a great sandwich.

Spinach and Egg Rice

Spinach and Egg Rice

by Shailaja Nair ♥ 1 Comment

This is a dish you can make if guests surprise you. It takes hardly any time. Ten minutes to assemble the dish on the gas and six minutes in the microwave, and voila, it is ready. It is a balanced meal with rice, spinach, mushrooms, egg and cheese. The flavours of Italian herbs and red chilli flakes give it a gentle boost.

Ingredients

(Serves 3)

Cooked rice 2 cups

Onion 1 large, chopped

Spinach 6 cups, chopped

Mushrooms 1 cup, chopped

Eggs 2

Cheddar cheese 1 cup, grated

Italian herb mix 1 tsp

Chilli flakes 1 tbsp

Pepper powder 2 tsps

Salt to taste

Vegetable oil 1 tbsp

Method

Take cooked rice, basmati or any long-grained variety is best. If it is made the night before and kept in the refrigerator, it is even better. Fluff it up with a fork and keep aside.

Add oil to a wok and fry the onions. Add the mushrooms and sauté for 3-4 minutes.

Add the spinach and continue to sauté for another 4-5 minutes till the leaves are wilted. Add chilli flakes, Italian herbs and pepper.

Add the rice and salt and mix well.

Transfer to a glass microwave dish and spread it evenly.

Break the eggs over the rice, sunny side up.

Sprinkle salt and pepper and spread the cheese over it.

Microwave it for 6 minutes and serve hot.

Baked Chicken Tenders

Baked Chicken Tenders

by Shailaja Nair ♥ 1 Comment

For years, I bought frozen chicken tenders and loved them. Till I saw Sandi Richard’s Fixing Dinner. She suggested an easy way to make chicken fingers. I tried it as a way to feed my son who was a fussy 8-year-old. And found it was a hit with him and his little friends. Over the years, I have developed my own recipe for chicken tenders that are more suitable for adult tastes. I have also given the bread crumbs a miss for a healthier and succulent version of chicken tenders.

Ingredients

(Serves 4)
Boneless chicken breasts 500 g, cut into 1″ strips
Paprika powder 2 tbsps
Salt to taste
Pepper powder 2 tbsps
Turmeric 1 tsp
Vegetable oil 2 tbsps

Method

Wash the chicken and pat dry with a kitchen towel.

Add all the spices and rub them all over the chicken pieces. Let them rest in the refrigerator for an hour.

Lay the chicken pieces on an oiled baking tray and brush them with oil. Bake in a 230 degree C oven for 20 minutes. Turn the pieces after 10 minutes.

Serve hot with a salad.

Mutter-paneer (Peas and Cottage Cheese Curry)

Mutter-paneer (Peas and Cottage Cheese Curry)

by Shailaja Nair ♥ 1 Comment

Mutter-paneer is a dish that I make very often. It is light and it’s refreshing taste of tomato and garlic makes it the best accompaniment for rotis or rice. You can use fresh or frozen peas. If using fresh peas, you need to cook it a little longer. Use paneer or cottage cheese cubes.

Fresh taste

Ingredients

(Serves 5)

Peas 250 g

Paneer or cottage cheese 200 g, cut into cubes

Tomatoes 2 medium

Onion 1 large

Garlic 5 cloves

Ginger 1” piece

Green chillies 2, split

Coriander leaves for garnish

Turmeric 1/2 tsp

Red chilli powder 1 tbsp

Oil 2 tbsp

Cumin seeds 1 tsp

Salt to taste

Method

Grind the onion, tomatoes, ginger and garlic in a blender.

Heat oil in a wok and add the cumin seeds. When they stop sputtering, add the ground paste. Fry for about three minutes till the oil begins to separate from the edges.

Add the turmeric and red chilli powder and cook till blended in well, about two minutes.

Add the peas and mix well. Add about a cup and a half of water and salt. Bring to a boil and add the paneer cubes. Add the split green chillies.

Cook covered on a low flame till the gravy thickens.

Garnish with coriander leaves and serve hot with ajwain puris, roti or rice.

Fail-safe Focaccia Bread

Fail-safe Focaccia Bread

by Shailaja Nair ♥ 1 Comment

This is a recipe I have honed to perfection over the years. If you follow the steps, I can guarantee perfect focaccia bread every time. This is a simple recipe using just rosemary, olives and sundried tomatoes. It goes well with soups, stews and pasta. The spaced out puffy texture makes it good to scoop up liquids on the plate.

Ingredients

Warm water 1 1/2 cups

Olive oil 1 tbsp

Bread flour 3 cups

Instant yeast 3 tsps

Salt 1 tsp

Sugar 1 tbsp

Dried rosemary 1 tbsp

Dried oregano 1 tbsp

Olives 10, sliced

Sun dried tomatoes 5, sliced thin

Himalayan salt 1 tbsp

Fresh rosemary sprigs

Virgin olive oil 1/3 cup

Method

Add the first eight ingredients to the bread machine and use the dough cycle.

Punch down the dough and spread on a rectangular baking tray greased with olive oil. Leave the dough to rise for 30 minutes.

Poke the dough using two fingers and add a generous splash of olive oil.

Add the sliced olives and sun-dried tomatoes.

For a variation, you can add olives and jalapeño peppers.

Sprinkle Himalayan salt and tuck in fresh rosemary sprigs in the grooves.

Bake in a 230 degree C oven for 15-20 minutes till the crust is golden brown.

Let it cool for about five minutes and cut into squares.

Serve with stew and a salad.

Rice and Lentil Cakes

Rice and Lentil Cakes

by Shailaja Nair ♥ 1 Comment

This is a delicious and healthy steamed dish that works as a snack, breakfast dish or even for supper. It has a mix of lentils or dals and minimal amount of oil. Wrapped in banana leaves, the steaming brings out a unique flavour.

Ingredients

(Serves 4)

Parboiled rice 125 g

Moong dal 50 g

Masoor dal 50 g

Tuvar dal 50 g

Urad dal 50 g

Chana dal 50 g

Salt to taste

Red chilli flakes 1 tbsp

Any Indian pickle masala 2 tbsps

Jaggery 1 tbsp grated

Coriander leaves, chopped

Mustard seeds 1 tbsp

Oil 4 tbsps + 1 tbsp

Yoghurt 2 tbsps

Eno fruit salt 1 tbsp

Water as needed

Asafoetida 1/2 tsp

Banana leaves cut into squares and rolled to form cone-shaped pockets.

Method

Wash the dals and rice and soak for 30 minutes. Drain and grind to a paste along with the yoghurt and 2 tablespoons of oil. Add enough water to make a batter. Add salt and leave to ferment for 7 hours.

Add chopped coriander leaves, the pickle masala, jaggery and chilli flakes to the fermented batter. Add the Eno fruit salt and leave for a few minutes.

Heat water in a steamer.

Spoon batter into the banana leaf cones and steam for 30 minutes.

Heat 1 tablespoon of oil and add the mustard seeds and asafoetida.

Unwrap the steamed cakes and pour the oil with mustard seeds over them.

Serve hot with chutney or pickle.

Lentils with Sausages

Lentils with Sausages

by Shailaja Nair ♥ 1 Comment

Almost three decades ago, I saw this being made on a TV cooking show. I made it, but it was too bland. Over the years, I have adjusted it to suit my family’s palate and now it is a mix of flavours from the red wine, garlic and olive oil. Accompanied by dinner rolls or bread, this makes a great supper.

Ingredients

(Serves 4)

Lentils or whole masoor dal 1 cup (200 g)

Green chillies 2, chopped

Onions 3 small or 2 medium, chopped

Garlic 5 cloves, two chopped

Coriander leaves, chopped, for garnish

Sausages 5

Butter 1 tbsp

Olive oil 2 tbsps

Peperoncino flakes 1 tbsp

Salt to taste

Vegetable oil 1 tbsp

Red wine 1 cup

Lemon wedges, optional

Method

Add the butter and olive oil to a sauce pan and sauté the onions, green chillies and garlic.

Wash and drain the lentils and add to the sautéed vegetables. Add salt and peperoncino flakes. If you don’t have peperoncino, use any kind of chilli flakes.

Add about 2 cups of water and bring to a boil. Reduce the heat and cook covered till the water is absorbed.

Meanwhile fry the sausages in a tablespoon of vegetable oil on medium heat. Remove the sausages to a dish and add the three whole pods of garlic to the same pan.

When the garlic pods are brown, take them out and add them to the lentils along with a cup of red wine. You can use any red wine that is available in your cupboard. I used a Zinfandel from Sula. Increase the heat to high.

When the wine is completely absorbed, transfer the lentils to a serving dish. Arrange the sausages on top and garnish with coriander leaves. Add a twist of lemon, though this is optional.

Serve hot with dinner rolls or bread and butter.

Chocolate Cake with Icing

Chocolate Cake with Icing

by Shailaja Nair ♥ 1 Comment

I made this cake for a friend’s husband. I approached the icing with fear and trembling, but it turned out really great. So go ahead and try this icing.

Icing that melts in your mouth

Ingredients

Unsalted butter 250 g

Icing sugar 2 cups

Cream 1 cup

Cocoa powder 1/2 cup

Method

Bake the cake according to this recipe. I used brown sugar for a less sweeter option.

When the cake has completely cooled down, trim the top and edges to get even surfaces for the icing.

Whisk the butter and fold in the icing sugar and 1/4 cup cocoa powder. Whisk again and add the cream gradually.

Spoon the icing on the cake and smoothen it with a flat spatula. Use a serrated cake smoother to get the design on the cake.

Add the rest of the cocoa to the remaining icing and mix well. Spoon it into an icing bag with a star-shaped nozzle and decorate the cake freehand.

Slice and serve.

Book Review: Vegetarian Cuisines from the Himalayan Foothills

Book Review: Vegetarian Cuisines from the Himalayan Foothills

by Shailaja Nair ♥ 0 Leave a Comment

Veena Sharma; Niyogi Books, New Delhi; 2020

I came across this book on Amazon and the blurb had me hooked. I am always interested in new dishes, especially vegetarian ones. The Himalayan foothills is a stone’s throw from where I currently live and this made the book doubly interesting to me.

The Leaflet has an excerpt from her book and it made me want to acquire it as soon as I can. It even has a recipe for finger millet and wheat flour halwa ( Mandua aur atte ka halwa), which sounds healthy and delicious at the same time.

In an interview with Thoughtfox, she said that the book originated from a forgotten file consisting of information on “herbs and kitchen friends”, compiled for a grandchild. The herbs and kitchen friends play a really important role in the book that offers knowledge about herbs found in Uttarakhand and the region around and their use over the ages. They are well blended into recipes that are easy to follow and sound delicious even as you read them.

Brazilian Corn Bread

Brazilian Corn Bread

by Shailaja Nair ♥ 2 Comments

I love corn bread and this one has a rustic flavour with a hint of sweetness from the corn. It goes well with stew, cold cuts, chilli cooked in a slow cooker, or beans.

Ingredients

Corn meal or makki ka atta 1 1/2 cup
All-purpose flour 3 cups
Yeast 3 tsps
Milk 1/2 litre
Butter 30 g
Rice flour 2 tbsps
Sugar 2 tbsps + 1 tsp
Salt 1 tsp
Olive oil 2 tbsps

Method

Dissolve the yeast in 1/4 cup of warm water and 1 teaspoon of sugar.

Heat the milk and add the butter to it. As the milk begins to bubble, reduce the heat and whisk in the cornmeal. Let it cool to room temperature.

Mix the flour, sugar and salt. Add the yeast mixture and the cornmeal mixture. Make a dough.

Transfer the dough to a bowl greased with olive oil and cover with cling film. Leave it to rise for two hours.

Divide the dough into two boules. Dust with rice flour and criss-cross the top with a knife. Spritz with water.

Pour boiling water into a tray and place in the oven. Bake the bread in the middle rack for 35-40 minutes.

Slice when cool.