Ginger Orange Salad Dressing and have you heard...

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About the ingredient that Starbucks uses to color their strawberry Frappucinos ? I just learned this week that Starbucks uses something called cochineal extract to give their strawberry Frappucinos that nice pink color. Cochineal extract is gotten from crushed South American bugs called cochineal. It's not dangerous or anything and according to the news clip it does no harm. Yet, all I can say is ewwww. I am totally grossed out just thinking about it and am so very glad that I have never been tempted to order this item before. Now I have no fear of being tempted by their frappucinos ever again:-) If you want to check out the entire news clip click here.

Moving on here is something that I have begun to make quite frequently,  especially since I find very good oranges in the produce section these days. This salad dressing is very light, fruity and simple to make. I have used it in a variety of salads and enjoy it in every one of them. This salad dressing is ideal for days when I want something light that adds an interesting flavor to my salad as opposed to something creamy like say ranch dressing. The combination of ginger and slight sweetness and tartness all complement each other very well. My favorite salad with this dressing is a combination of grated carrots, finely cut bell peppers in two to three colors, strawberries and cherry tomatoes. Lots of color, crunch and delicious flavor too :)


 

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Ingredients and Method to make Ginger Orange Salad dressing
2 oranges peeled and de-seeded (I used cara cara seedless oranges) (see notes)
1 tsp chopped ginger (or to taste)
1 Tbsp sugar
1 Tbsp honey ( I used organic raw honey)
1 Tbsp low sodium soy sauce
1 Tbsp lemon juice (or to taste)
1/4 tsp salt (optional, see notes)
1/4 tsp red chili powder (optional, see notes)(or to taste)
1 Tbsp oil ( I used olive oil)

Blend the ginger and orange in a blender until smooth. Strain and extract juice from the blended puree. I got about 3/4 cup of juice. If you do not want to discard the pulp, you can use it in cookies or something like that. I made cookies with it (will post the recipe next week)  Mix all the other ingredients to the extracted juice and mix well.
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Use in any kind of salad. I usually use this dressing for a salad made with grated carrots, finely cut bell peppers in two or three colors, strawberries and cherry tomatoes

Notes:
You can use store bought juice for this too, just substitute with equal quantity of store bought juice.If you use store bought juice with added sugar, you can omit the sugar and honey in this recipe.Also if you use store bought juice, then just puree the ginger with a little water and extract the juice from that and add to juice, then proceed with rest of the recipe

The salt and chili powder are optional, I omitted it once and it tasted good that way too, just a little on the sweeter side. With the salt and chili powder you get a hint of heat in the salad that we enjoyed :)

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Punjabi Kadhi aka Kadhi Pakora made healthier

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Punjabi Kadhi or Kadhi Pakora can simply be described as chickpea dumplings in buttermilk gravy curry. This dish originates from north Indian cuisine. Traditionally these dumplings are deep fried and then added to the gravy. But since we have somewhat of an aversion to deep frying in our home and avoid it whenever possible, I make these pakoras using my aebleskiver pan (appa kaarai). This allows me to use just a couple of drops of oil per ball and gives me the same results. It is a bit slower than deep frying but I feel it is worth it to spend a few extra minutes at the stove rather than working out a few extra hours trying to burn the excess fat from the oil :)



Since I started using my aebleskiver pan, I have started making this dish more frequently and tweak it regularly to make it even healthier. One of my favorite tweaks is to add flax seed meal to the dumplings. Trust me, no one ever guesses that flax has been added to the dumplings, because the nutty flavor of flax blends perfectly with the flavor of chick pea flour. And it becomes an easy way to include some healthy omega in our diet. So if the idea of making this traditional dish with a healthy twist appeals to you, give this one a try. As always I look forward to your feedback on it :)

 

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Ingredients and Method to make Kadhi Pakodi

For the pakora (dumplings)
1/2 cup finely cut onions
3/4 cup chick pea flour (gram flour/ besan)
1/4 cup flax seed meal (powdered flax seeds/ alsi/ ali virai)
2 Thai or Indian variety green chilies cut very fine
salt to taste
1/4 tsp red chili powder (or to taste)
pinch of soda
water as needed
a few drops of oil

For the kadhi (buttermilk gravy)
3 tbsp chick pea flour (gram flour/ besan) mixed with a little water
2 cups plain unflavored yogurt
1 cup water or as required to achieve desired consistency
salt to taste
1/2 tsp garam masala (can be substituted with any other curry powder) (If you want to make your own garam masala here is the link to my recipe )
1/4 tsp cumin powder (jeera pwd)
1/4 tsp coriander powder (dhania pwd)

Seasoning
1 tsp oil
3/4 tsp cumin seeds (jeera)
2 Thai or Indian variety green chilies cut very fine (or to taste)
pinch of asafoetida powder (hing/ perungayam) (optional)

Optional garnish
a few tbsp of finely cut cilantro leaves (coriander leaves)

In a medium sized bowl assemble chick pea flour, flax seed meal, salt, finely cut green chilies, salt to taste (not too much since it will be added to the gravy too) , red chili powder if using and mix well. Add finely cut onions and mix again. Then add water a little at a time and mix into the flour making a thick batter that is of dropping consistency. If you are familiar with bajji batter, this one is of the same consistency. If in doubt err on the side of a thicker batter, it can be corrected more easily if required. Add pinch of soda and mix well.

Heat an aebleskiver pan (appa kaarai) and add a couple of drops of oil in each mold. For a picture of the appa kaarai check out this link. Spoon mixture into each mold, cover with a lid and cook on low to medium low heat until the lower side becomes an even golden color, flip over and cook the other side until it turns golden too. Remove and keep aside, continue with the rest of the batter in the same manner in batches.
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For the gravy
Add water to chick pea flour and mix well making sure there are no lumps formed. Whisk together yogurt and water, then add chick pea flour + water mixture and whisk well again until well mixed. Add all the spices and place on low to medium low heat. When the mixture heats through add the dumplings to the gravy and allow to simmer for a few minutes (I usually simmer for around 3 to 4 minutes). At this point if it thickens too much add a little more water to achieve desired consistency and simmer for another couple of minutes.

In a small pan heat oil, add cumin seeds to it. When cumin seeds begin to sizzle add finely cut green chilies. Stir a couple of times, then add asafoetida powder and stir once or twice. Pour entire seasoning and add to the simmering gravy.

Remove from heat and garnish with cilantro if using and serve hot with plain steamed rice, or rotis/ parathas of choice.

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Orange Cranberry Muesli Bar and some more uses for Olive oil:)

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Remember when I mentioned that I had come across a tip about using olive oil to polish stainless steel appliances. I was so surprised and happy to find an item that I use frequently in my kitchen could also substitute for chemical laden polish. I have been using olive oil to polish my kitchen appliances since then and am so happy with the results.

Today I learned that olive oil is even more versatile than I thought, I came across an article that suggested that olive oil can be used for many things including clearing up acne and cleaning greasy hands, who would have thought it?  If you want to read the entire article you can find the link here.  I haven't tried any of these tips, but they seem interesting, especially the one about using olive oil mixed with salt or sugar to clean greasy hands sounded like something I could use quite frequently. If you have used plantain in your cooking you know that handling it leaves a pretty dark stain on your hand (at least it does for me), that has always been one of my biggest issues with plantain:) I literally scrub my hands many times to get the stain out every time I finish using plantain.  Next time, I will definitely try using olive oil to see if it removes the stain faster and more easily:)

Anyway moving on to the muesli bar. As I mentioned in my vegan mango muesli muffin post , I have a fair quantity of unsweetened muesli in my pantry and I have been finding ways to use it up. Usually I end up using it in my baking, sometimes I use it in muffins, but most times I make some kind of bar with it. Since the combination of orange and cranberry is something I love, this time I made the bar with that combination. It turned out really well, it was a little crisp on the outside and chewy on the inside and I loved both the taste and the convenience of having these bars at home :)



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Ingredients and Method to make Muesli Bar
Dry ingredients
1 1/2 cups no sugar added muesli
1/2 cup oat flour (see notes)
1/2 cup sugar (see notes)
1 cup walnuts chopped into small pieces (can be substituted with any other nut or combination of nuts)
1/2 tsp salt
1 cup dried cranberry (or orange flavored dried cranberry)

Wet Ingredients
3 tbsp flax seed meal (powdered flax seeds/ alsi/ ali virai) + 9 tbsp water
4 tbsp butter melted
1 tsp orange extract
6 tbsp milk

Line a large 8"X 12" oven pan with parchment paper and keep aside. Pre heat oven to 350 deg F
Combine all the dry ingredients in a large bowl and mix well.

Whisk together flax seed meal and water until gelatinous and keep aside for a few minutes.

Melt butter in the microwave or the stove top, add the melted butter to the dry mixture and mix well. Then add  flax seed meal +water mixture to it and mix well.

Add milk 1 tbsp at a time and mix. Finally add orange extract and mix again.

Spoon mixture on the pre lined oven safe pan, spread evenly and place in the oven. Bake for 20 to 22 minutes or until edges are brownish. Remove, cool and cut into squares or rectangle pieces with a shark knife.

Store in an air tight container and enjoy within a few days for the freshest taste

Notes:
You can use store bought oat flour, or just process 1/2 cup of rolled oats in a blender/grinder until it turns to fine powder. (I powder my own oat flour) 

If your muesli has added sugar, then you might need to adjust added sugar to taste. Since mine have no sugar added, I needed about 1/2 cup for the right sweetness.
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The time required for baking will vary depending on the size of the container, if it is a smaller container and the bar is very thick it might take longer, if it is spread thinner it may take less time.

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Tomato Rasam

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You know how there are days when all you want is some comfort food, something simple, nutritious and light. A lot of times for me, those days automatically bring tomato rasam to mind. Rasam as I mentioned in my last post is a light soup like preparation made with tamarind juice, cooked lentils and flavored with spices like cumin seeds and pepper. It is served on a bed of plain steamed rice with a curry on the side.  It is usually served as the second course in the traditional south Indian meal.

Not that tomato rasam is the only kind of rasam, there are many many varieties of rasam made in different homes. From pineapple rasam to lemon rasam to jeera (cumin) rasam to tomato rasam, each rasam has slightly different ingredients and spices and very different tastes, yet each one is delicious in its own way. That said, I have to admit that I am partial to tomato rasam and it has a special place in my heart. I love the slightly sweet, slightly tart and slightly spicy combination of tomato rasam and I could have and do have several cups of this as a soup when I make it, no rice or curry required :)  So if you have never tried rasam, this might be a good one to start with,  since it is quick and simple and if you make rasam often give this version a try and tell me what you think :)

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Ingredients and Method to make Tomato Rasam
1/4 cup split pigeon peas (tur dhal/ tuvaram parappu) soaked in sufficient water for 30 minutes
3 to 4 thumb sized tamarind (imli/puli) soaked in a small bowl with water for 15 to 20 minutes
salt to taste
2 heaped tsp rasam powder (or to taste)
2 large tomatoes cut fine (tamatar/ thakkali)
1 tbsp grated jaggery (see notes)(gud/vellam)

Seasoning
1 tbsp clarified butter (ghee/nei) ( or oil for a vegan version)
1 tsp mustard seeds (rai/sarson/kadagu)
3/4 tsp cumin seeds (jeera/jeeragam)

2 to 3 tbsp finely cut cilantro(coriander leaves/ hara dhania/ kothamalli) for garnish

Cook the soaked lentils in the pressure cooker until soft and mushy. (you can use the stove top for this too, it just takes a little longer) remove when done, mash it with the back of a spatula when still warm and keep aside.

Press the soaked tamarind to extract juice and strain the juice into a small pan. Fill the bowl holding tamarind with water again and press the tamarind to extract juice from it yet another time. Repeat one more time, then discard tamarind pulp and seeds.

Place the pan on heat, add salt to taste and rasam powder and allow to come to a boil. When it begins to boil add finely cut tomatoes and lower heat to medium or medium low and allow to simmer for a few minutes until tamarind loses its raw taste and tomatoes are cooked and soft.
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Add mashed lentils, water as required to achieve desired consistency,  grated jaggery if using and allow to simmer for a few minutes until the flavors mingle.

In another small pan, heat clarified butter or oil, add mustard seeds to it. When the seeds begin to splutter add cumin seeds, when the cumin seeds sizzle remove and pour entire seasoning on the rasam.

Remove from heat, garnish with cilantro and serve hot over a bed of plain steamed rice and a kootu or curry on the side.

Notes:
Using jaggery enhances the sweetness of the tomatoes and brings out the contrast between the sweet, tart and spicy flavors in the rasam.  If not available it can be skipped, but adding it does make a difference and enhances the taste of the rasam.

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Homemade Rasam Powder

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As mentioned in this post, rasam is a soup like preparation originating in southern India and is made with tamarind juice and spices like cumin and pepper and is served over a bed of rice. It is a very light dish and it can be had as a soup too. In a traditional south Indian meal, rasam is served as the second course and usually follows sambar or some equivalent dish. Since both pepper and cumin help in aiding digestion and help in improving intestinal health, rasam is considered ideal food when recovering from any kind of illness.

Usually the rasam powder I use is the store bought kind. But when I ran out of it some time back, I decided to try making my own powder. I had my mother in law's recipe for rasam powder noted down in my book and a quick check showed me that I had all the ingredients for the powder in my pantry. This powder did not really take very long to make, which was somewhat of a surprise and I got a fair quantity with these proportions.

The very same day that I made this powder, I made tomato rasam (that will be my next post) All I can say is,  wow  what a difference !! Such a small change and such a huge difference in taste, totally worth the effort of making this powder definitely :) After tasting rasam with this powder, I doubt I will be able to go back to using store bought rasam powder :)  

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Ingredients and Method to make Rasam Powder
1 cup coriander seeds (dhania/kothamalli virai)
1/2 cup whole black pepper (milagu)
1/2 cup cumin seeds (jeera)
1/4 cup split pigeon peas (tur dhal/ tuvaram parappu)
12 to 14 dry red chilies (or to taste)

Dry roast the first three ingredients on medium heat until aromatic. Remove and keep aside to cool.
Dry roast the lentils until aromatic and slightly reddish. Remove and keep aside to cool.
Dry roast the dry red chilies for just a few seconds. Remove and keep aside to cool.

When cool, powder all the ingredients together in a blender/ grinder until it turns into a fine powder.
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Store in an airtight container and use as required in rasam.
This powder has a shelf life of months without refrigeration.

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