Baked Karela Chips (Pavakkai, Bitter Gourd/Lemon) A change from Kale chips

Baked Karela Chips (Pavakkai, Bitter Gourd/Lemon) A change from Kale chips

Want a change from Kale but with all the goodness associated with it? try bitter gourd chips – they are recommended in the diet of diabetes but if you want to know more about this delicious veggie here is an excerpt. Nutritional Benefits Bitter gourds are very low in calories but dense with precious nutrients. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folate, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana. Bitter melon contains a unique phyto-constituent that has been confirmed to have a hypoglycemic effect called charantin. There is also another insulin-like compound known as polypeptide P which have been suggested as insulin replacement in some diabetic patients. (thank you Juicing for health.com) While I make several different kinds of recipes with this, including a kootu or a veggie gravy, or sautéed curry with onions and tomatoes or even stuffed with interesting goodies, baking them into chips seems by far most healthy and least effort and longest lasting The Recipe Set Oven at 400 degree F Pre wash Karela and pat them dry Cut the tips first and then pick a tip to start cutting into discs As you cut, keep scooping out the seeds Spray baking tray with olive oil and arrange discs each separately Spray over them once again Bake for about 18-20 minutes until golden brown in the bottom rung If still a bit soft, broil on low heat for about 5 minutes moving it to...
Spaghetti Squash Coconut Sevai

Spaghetti Squash Coconut Sevai

First of, thanks to all my Facebook friends who drooled and went gaga over this dish – that is my best motivation to keep trying new recipes and blogging them I have worked with Spaghetti squash in the past, but once to bake it and one other time to make a halwa, all well before I started writing this blog. However, this unbelievable gem of a veggie went off my radar for a long time. This was one of the easiest recipe decisions to make in so far as keeping the preparation simple yet tasteful. The trick is to allow the squash to shine and be the hero of the dish and not overpower it with too many spices. Add a tsp of coconut oil and  fresh grated coconut enhanced the taste of the squash and made for a delectable meal. Without further ado here goes My sweet husband putting in the muscle to unstring the squash And voila Ingredients 1 medium sized squash cut down the middle vertically and spaghetti unstrung from the sides and into a bowl 1/2 cup of fresh frozen grated coconut thawed 2 Tbsp roasted cashews 2-3 finely chopped green chilies (ours were homegrown) 1/tsp of mustard seeds 1/2 tsp of turmeric 1tsp of urad dal 2 tsp of olive oil 1tsp of coconut oil pinch of asafetida 1/3 cup of water Salt to taste 2 tsp juice of freshly squeezed lemon Cilantro for garnish Method Splutter mustards, urad and hing in the said amount of olive oilAdd the chilies and allow them to cook for 30 secs Add the squash noodlesAdd the the water...
Bhel Puri – Simple Indian Snack

Bhel Puri – Simple Indian Snack

Happy New Year to all my blogging mates. I have become a rather whimsical blogger since summer of  13 – but life, as it is won’t to do, has been giving me a lot of lateral challenges and has made sure I am busy, one way or another.A round up of the highlights of 2013 for me First 5 months – working with my son on college applications, essays – working as in being on his case to complete tasks in a timely manner; blogging, jogging and getting physically fit for wedding in the family and wonderful family reuniongraduation of my son and preschooler (lol)  helping my 11th grader make course selections for schoolan idyllic summer with the family  my new venture at the local market  new beginnings – one to college, and one to elementary school an unforgettable trip to Spain and San Fran trying to get my children’s story critiqued by the powers that b Such fun cooking classes – my first venture Cooking, baking and super duper winter holidays that have alas come to an end now New Year Resolves To pray and love more, eat less – chocolate at any rate :); To write more on my blog and other stuff Be good about my Yoga and exercise, if my achy breaky joints will allow me Be a better guide and role model to my kids A more supportive wife for my hubby Travel to a new part of the world To be happy with all the blessings I already have been given. A super response to my Facebook photo of the sumptuous lunch from Sunday has encouraged me to kickstart...
Swiss Chard & Beet Greens Kootu (stew)

Swiss Chard & Beet Greens Kootu (stew)

What has become of me? I seem unable to get the right moment to sit and blog – Heaven knows, with the veggie garden producing hearty veggies, I have been cooking up a storm. Something to be said for the lazy hazy crazy days of summer! Kids around, chillaxing when we are not hustle around the garden or doing other “summery” things, like keeping up late and trying to sleep in late – an impossibility with my rooster husband who wakes up the sun! So much so, the layers of lethargy that has built up is so high, it needs super will power to knock it down and get down to being productive in the blog world. My interest in cooking remains alive and steady. And, my experiments continue, especially with the homegrown veggies.  And it is with pride I present to you this super food in a most delectable stew or kootu Beet greens (which are red, lol) and the ever so colorful and beautiful swiss chard together make for an excellent combination. Couple those with coconut and spices and man, have you made yourself a healthy dish that is a perfect combination with either rice or chapatis. Here is my simple recipe Ingredients 2 cups of chopped swiss chard 1 cup of Beets greens chopped fine 1 beet chopped fine (I threw this in since I had it) 1bay leaf 1/2 tsp of black pepper 1 red chili to grind and 1 to saute 1/4 cup coconut powder/ or grated coconut 1/2 cup of cashew, hazelnut, & almond milk (optional) (available in TJ’s) 1 tsp of coconut /sesame oil)...
Brussel Sprouts and Peanut Stir Fry

Brussel Sprouts and Peanut Stir Fry

Sometimes, we can underestimate the quantity a certain vegetable can shrink to when steamed/cooked – Such shrinkage happened with the Brussel Sprouts that made the other day – Not enough to feed 2 adults and two perpetually hungry teens – So I did the next best thing – got creative and decided to boil some peanuts and bung it in. Could’ve well created the best combo ever with the baby cabbages. Enjoy this simple and simply delicious curry by itself or with some rasam or even chapatis. Ingredients Brussel Sprouts 1 cup of  raw peanuts boiled 1 tsp of sesame seeds 2 red chilies 2tsp of olive/sesame oil cheese optional Method Dice into 4 and steam brussel sprouts for about 10 minutesBoil peanuts simultaneouslyIn a frying pan, add the oil and splutter the sesame and red chiliesAdd the sprouts and the peanuts along with some saltSprinkle a tsp of water and keep closed and cook for a couple of minutesServe as is or as sideAs an Entree this could be served with freshly grated Cheddar  (extra Sharp) and /or Mozzarella melted or plain Enjoy the goodness of this curry with the greatest...