Wednesday, 21 October 2020

Sabudana Khichdi (Dry)


Last week the Hindu festival of Navratri started. Navratri is a Hindu festival that lasts 9 -10 days depending on the lunar calendar. The word Navratri is a sanskrit word, nava means nine and ratri means night.The festival is celebration of the victory of Goddess Gurga in the fight about good over evil. The nine days celebration are dedicated to Goddess Durga who has Nine Avatars. The festival is celebrated in different ways in different parts of India, however one thing that is in common is the delicious fassting Farali food that is made during this festival.

During this time many Hindus fast and follow a sattvic diet (no onion or garlic) and eat farali food. This means that they do not eat certain vegetables, grains, garlic and onions during this time. The reasons for the fasting is for spiritual body cleansing by consuming plain and simple foods that are not overly spicy and overly rich. 

What can you eat during Farali Fasting?

  • Certain flours such as buckwheat and chestnut flour
  • Potatoes, sweet potatoes, cassava and plantain
  • Most Fruits
  • Simple spices like rock salt, pepper and chilli is permitted
  • All nuts and dairy such as milk and yoghurt and ghee can be consumed.
  • Sago (Sabudana) is a popular fasting food.
  • Any kind of alcohol or non vegetarian food is not permitted during this time.


Some Farali Recipes you can try:

Coconut Srikand

Srikand - Hung Yogurt  Dessert

Matoke -Green banana curry

Sabudana Kheer-Tapioca pudding

Sabudana Khichdi with gravy

Plantain Chips  

Roasted Almonds

Todays recipe is Sabudana Khichdi, Sabudana khichdi is a simple yet very popular fasting farali food recipe. It is a type of hot salad made with diced boiled potatoes, peanuts and sago pearls tossed in simple spices such as cumin, rock salt and black pepper with a squeeze of lemon juice. Sabudana khichdi can be made with a gravy to serve with farari puris or made dry to serve as appetiser or warm salad.

The recipe is 

  • Sattvic(no onion no garlic)
  • Gluten free
  • Vegan
  • Vegetarian

What is Sabudana (Sago Pearls)?

Sabudana is Tapioca (cassava) starch that is processed into small pearls. The pearls are made by extracting the starch from the Tapioca root. The moist starch is pushed through a sieve under pressure to form different sized balls, which are then dried before packaging.

To use the Sabudana Pearls they have to be rehydrated before use by soaking them in water for 3-4 hours. The dried sabudana swell and puff up after soaking. Once cooked they turn translucent.



What type of potatoes can be used?

Since the recipe requires potatoes that are boiled, it is best to use  a waxy potato that holds shape and to avoid floury potatoes.

Yield: 2 Servings
Author: Nayna Kanabar
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Saboodani Khichdi (Dry Version)

Saboodani Khichdi (Dry Version)

Hot salad made with diced boiled potatoes, peanuts and sago pearls tossed in simple spices such as cumin, rock salt and black pepper with a squeeze of lemon juice.
Prep time: 10 MinCook time: 15 Mininactive time: 4 HourTotal time: 4 H & 25 M

Ingredients

  • Medium Boiled Potatoes 3 
  • Sabudana Pearls 50 g
  • Green chillies  2
  • Fresh Coriander finely chopped 1 Tablespoon
  • Rock Salt 1 Tsp
  • Freshly ground black pepper 1 Tsp
  • Curry leaves 10
  • Cumin seeds 1 Tsp
  • Lemon Juice 1 Tbsp
  • Sunflower Oil 1 Tbsp
  • Peanuts coarsely Ground 50 g

Instructions

  1. Wash the Sabudana (Sago pearls) in three changes of water. After washing , add just enough water to cover the pearls,  than leave them to soak for 4 hours.
  2. Dice the boiled potatoes into 1 cm squares.
  3. In a frying pan add the oil and wait for it to heat up, once hot add the cumin seeds and wait for them to splutter.
  4. Next add the curry leaves, green chillies and the coarsely ground peanuts and saute for 1-2 minutes.
  5. Drain the soaked sabudana pearls and add them to the pan and saute them with the rest of the ingredients for 1-2 minutes.
  6. Add the  boiled potatoes and toss the potatoes into the pan. Add the lemon juice and toss again. Cover and cook on a low heat for 3-4 minutes. 
  7. Transfer the sabudana khichdi to a serving dish and garnish with chopped coriander and lemon wedges
  8. Serve with fried green chillies, fried peanuts and some natural yoghurt.

Calories

221.89

Fat (grams)

11.88

Sat. Fat (grams)

1.25

Carbs (grams)

27.52

Fiber (grams)

4.30

Net carbs

23.22

Sugar (grams)

4.99

Protein (grams)

5.99

Sodium (milligrams)

3219.37

Cholesterol (grams)

0.00
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
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Wednesday, 30 September 2020

Gujarati Style Potato Curry ~ Rasa Waru Bateta nu Shaak




Potato Curry is a very popular dish and goes by several different names in different parts of India and the world. The preparation of the humble potato curry can be done in numerous ways with different blends of spices and herbs. The way the potatoes are cut also lend a different flavour and taste to the curry.Masala aloo, Bombay Aloo, Aloo Bhaji, Aloo Fry, Potato Fry, Bharela Aloo, Bateta nu Shaak, Aloo Posto, Farari Bateta nu Shaak, there are just a few different types of potato curry types. 

The Gujarati style potato curry is a very simple prep with minimal spices and no onions or garlic. It is a curry that is often served for breakfast with puri  a puffed fried Indian bread. It is an important accompaniment to any Gujarati Thali (platter). Gujarati cuisine is renowned for its sweet and tangy flavour to curries and this Rasa Waru Bateta nu shaak-Potato Curry is absolutely comfort food at its best and can be made in less than 20 minutes.

This recipe is 
  • Vegan
  • Sattvic
  • Gluten free
  • Dairy Free 

You can serve this curry with puri, spinachpuriparatha, rotis and khichdi.




Gujarati Style Potato Curry -Rasa Waru Bateta nu Shakhttps://youtu.be/zfn2wPFFIk0Gujarati Style Potato Curry- Rasa Waru Bateta nu Shaak is a very popular dish which is a regular component in any Gujarati Thali. Simple flavours with no onion or garlic, it is a regular curry eaten for breakfast, lunch or dinner. It can be served with fried puris, parathas or phulka rotis.https://1.bp.blogspot.com/-GCSMtnl_FIY/X3SrWI7TxqI/AAAAAAAAyOg/IzcIrhP7hJEaNkdHq9kUs9cWpHhURGawACLcBGAsYHQ/s1280/Gujarati%2BStyle%2BPotato%2BCurry%2BBateta%2Bnu%2BShaak%2BRasa.png
Yield: 4 Servings
Author: Nayna Kanabar
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Gujarati Style Potato Curry-Rasa Waru Bateta nu Shaak

Gujarati Style Potato Curry-Rasa Waru Bateta nu Shaak

Gujarati Style Potato Curry- Rasa Waru Bateta nu Shaak made with no onion or garlic. It is a regular curry eaten for breakfast, lunch or dinner. It can be served with fried puris, parathas or phulka rotis.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

  • Potatoes 400g
  • Sunflower Oil  2Tbsps
  • Mustard Seeds 1 Tsp
  • Red Dried Chilli 1
  • Salt 1Tsp
  • Chilli Powder 1Tsp
  • Turmeric Powder 1Tsp
  • Cumin/Coriander Power Mix 1 Tsp
  • Water 150ml
  • Passata 4 Tbsps
  • Lemon Juice 1Tbsp
  • Jaggery 1 Tbsp
  • Fresh Coriander Finely Chopped 2 Tbsps

Instructions

  1. Peel and dice the potatoes into 1 inch pieces.
  2. In a pan add  sunflower oil and when the oil is hot add the mustard seeds and red dried chilli, and wait for the mustard seeds to splutter.
  3. Add the potatoes, followed by the salt, chilli powder, cumin and coriander powder and turmeric powder and toss the potatoes in the spices to coat.
  4. Add 150 ml water, cover the pan and cook until potatoes are almost cooked.
  5. Add the passata, lemon juice and jaggery and mix together.
  6. Cover and cook for 2-3 minutes longer until potatoes are fully cooked and the gravy has thickened.
  7. Add half  the freshly chopped coriander and stir it in.
  8. Transfer the curry to a serving dish and garnish with remaining chopped coriander.

Calories

954.82

Fat (grams)

101.61

Sat. Fat (grams)

10.03

Carbs (grams)

12.90

Fiber (grams)

1.87

Net carbs

11.03

Sugar (grams)

1.90

Protein (grams)

2.38

Sodium (milligrams)

165.53

Cholesterol (grams)

0.53
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
Did you make this recipe?
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You may like to try other types of potato curries that I have featured in this blog. 

To see how to see a video version of this recipe check the video below:



Wednesday, 16 September 2020

Orange, Mango with Bergamot Sorbet


The last few months I have been taking stock of our families eating habits and I have been trying to cut out unhealthy snacks and refined and fatty foods. I have been making daily meal plans and making sure that the meals I cook are healthy and balanced with the correct proportion of vegetables, proteins, carbohydrates and fats.

Eating healthy does not mean that you can't enjoy delicious food and enjoy snacks. It's all about having a balanced diet adding healthy ingredients to the recipes I cook and eating treats in moderation that give you pleasure.

Incorporating seeds, nuts, energy boosting snacks, plant power shots to nourish and cleanse your body is a good way to add your family's diet.

I recently discovered Erbology an online shop that specialises in energy boosting snacks, crackers that are made with organic plants and activated seeds to create unique flavours that are gut-friendly and energy boosting.  I also liked their plant power shots which are organic, gluten free with no added sugar or additives.

There are so many new interesting and healthy ingredients available on the Erbology website, a few I tried were Milk Thistle Powder, Organic Aloe Vera Juice and Organic Bergamot Juice.

What is Milk Thistle?

Milk thistle is an herbal remedy derived from the milk thistle plant, also known as Silybum marianum.

What are the  health Benefits of Milk Thistle?

  • It treats liver and gallbladder disorders
  • Promote breast milk production
  • Prevent and treat cancer 
  • Protect the liver from snake bites, alcohol and other environmental poisons.

How can you add it to your diet?

You can include 7g or 1 tsp of Milk Thistle per day into your daily diet. You can add it to yoghurt, smoothies or porridge or any breakfast bowl. You can also add the milk thistle into cakes, muffins, tarts and even bread.



What is Aloe Vera?

Aloe Vera known as Aloe barbadensis miller is a succulent plant used in alternative medicine. 

What are the health Benefits of Aloe Vera?

  • Beneficial for the digestive system 
  • Loaded with Vitamins and Minerals
  • Fights Digestive Disorders
  • Flushes our Toxins from the Body
  • Helps Treat Anemia
  • Balances Hormonal Problems
  • Boosts Immunity

How can you add it to your diet?

You can add the 50ml  daily allowance of Organic Aloe Vera juice  to smoothies, breakfast juice or flavoured water and enjoy it as a refreshing drink.



What is Bergamot?

Bergamot is a plant that produces a type of citrus fruit. Medicines are made from  extracting the oil from  the peel of the fruit, and extracting juice from the fruit.

What are the health benefits of Bergamot?

  • Reduce inflammation, 
  • Lowers cholesterol levels  
  • Increase positive mood

How can you add it to your diet?

You can add 50ml of Organic Bergamot Pure Juice to your smoothie, any juice or flavoured water. You can also add it to ice pop mixture, sorbets and fruit slushies.

I have been using these ingredients by adding them to smoothies, smoothie bowls, adding them to salad dressings and making herbal tea. My favourite ingredient by far has been the Bergamot. It has the most refreshing citrus scent and the flavour it imparts to dishes is absolutely amazing. I made this wonderful palate cleanser Orange and Mango sorbet incorporating the Bergamot Juice. It was so lovely that I have made the same recipe time and time over again.


I am sharing the recipe below.The sorbet is delicious as a palate cleanser between courses or even as alight dessert after a heavy meal. The addition of the Bergamot definitely takes it to the next level in taste and flavour.


Yield: 6 Servings
Author: Nayna Kanabar
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Orange, Mango with Bergamot Sorbet

Orange, Mango with Bergamot Sorbet

Refreshing and palate cleansing sorbet with delicious citrus flavours and no refined sugars or additives.
Prep time: 20 Mininactive time: 6 HourTotal time: 6 H & 20 M

Ingredients:

  • Large Mango Ripe 1
  • Oranges peeled and juiced 3
  • Bergamot Juice 50 ml
  • Maple Syrup 3 Tbsps
  • Orange Rind 1 Tbsps

Instructions:

  1. Remove the rind of 1 orange 
  2. Juice the oranges
  3. Peel and dice the mango
  4. In a blender add the orange juice, mango and maple syrup and blend to a smooth puree.
  5. Add the mixture into an air tight tupperware and stir in the Bergamot juice and orange rind and mix well.
  6. Put the lid on the tupperware and place in freezer.
  7. After 1 hour take the tupperware out of freezer and break the ice crystals with a fork.
  8. Repeat the process two more times at 2 hourly intervals.
  9. Before serving the sorbet, remove the tupperware from the freezer and place in the fridge for 5 minutes.
  10. Using an ice cream scoop, scoop the sorbet into serving bowls. The texture should be grainy.Garnish with mint leaves.

Calories

156.50

Fat (grams)

0.27

Sat. Fat (grams)

0.06

Carbs (grams)

39.75

Fiber (grams)

1.77

Net carbs

37.99

Sugar (grams)

34.70

Protein (grams)

0.78

Sodium (milligrams)

29.00

Cholesterol (grams)

0.00
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Post in collaboration with Erbology

Tuesday, 8 September 2020

Aubergine Tagliatelle with Hello Fresh Kit


The last six months during lock down, we have all spent more time in our homes than ever before. Families finally found they were discovering new ways to communicate, learn new skills and take up new hobbies to while the time during this lock down.
Without the option of dinning out, ordering takeaways, people started cooking more and discovering different cuisines around the world to create and satisfy their gastronomical cravings. It's surprisingly how many people have found a hidden passion for cooking that they never knew they had. With the help of supermarket home deliveries, shop and collect, online shopping and food delivery boxes, the task has become easier and more enjoyable. Even those people with limited culinary experience can rustle a tasty, delicious and healthy meal in a short time.

How is this Possible?
  • People had more time to spend in the kitchen.
  • Statistics show that during lock down, more people started watching cooking shows, referred to recipe books and took part in online cooking classes to brush up their culinary skills.
  • Many people with a lack of cooking skills and meal planning found it hard to create home cooked food and this is when their problem was solved by ordering a pre-planned and packed recipe box/ meal kit with the correct ingredients and recipe card delivered straight to your door

Hello Fresh is one such company that delivers fresh ingredients straight to your door, with a choice of 4 different boxes; family box, classic box, rapid quick recipe box and vegetarian box. You can choose from their website recipes that are Classic English, Italian, Indian, Mediterranean, Vietnamese, Chinese cuisine and many more. Each box comes with the complete ingredients to create your chosen recipe with full instructions and recipe card. Do check out their most popular recipes there are so many options.

What are the advantages of ordering a recipe box?
  • No need to go shopping.
  • Take the stress out of meal planning
  • Everything you need to create a healthy and delicious recipe delivered straight to your door.
  • The meal kits offer a wide selection of recipe ideas for vegetarians and non-vegetarians.
  • Fool proof, easy to follow instructions making it simple to create a enjoyable and tasty meal in less than 30 minutes.
I tried the vegetarian box from Hello Fresh and chose the Aubergine Tagliatelle recipe. The recipe turned out delicious and took less 30 minutes to create from start to finish.



The ingredient prep was minimal and only took a few minutes. It just shows how easy it is to put this recipe together.


I am sharing my step by step pictorial of the cooking stages below to show how easy it is to create this delicious and tasty dish.

 



Vegetarian, Vegan, Cookery, Food, Continental Food, Fusion Cuisine, Healthy Cooking, Indian Cooking, Easy Recipes, Fusion Food, simply Food,  simplysensationalfood, Indian Recipes, Healthy Cooking, Easy Recipes, Learn to Cook, Quick Recipes, cook with me, Easy to cook recipes,
Pasta
Italian Cuisine
Yield: 2 Servings
Author: Nayna Kanabar
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Aubergine Tagliatelle

Aubergine Tagliatelle

Delicious and tasty pasta dish with Mediterranean flavours of roasted aubergines, sundried tomatoes in a spicy tomato sauce.
Prep time: 10 MCook time: 20 MTotal time: 30 M

Ingredients:

  • Dutch Aubergine 1
  • Sundried Tomatoes 20g
  • Tagliatelle 180g
  • Parsley 1/2 Bunch
  • Echalion Shallots 1
  • Garlic 2 cloves
  • Chopped Tomatoes 400g
  • Olive Oil 3 Tbsps
  • Salt 1 Tsp
  • Black Pepper 1 Tsp
  • Chilli Flakes 1/2 Tsp
  • Hard vegetarian Cheese  grated 2 Tbsps

Instructions:

  1. Peel and finely chop the Echalion shallot.
  2. Finely chop the garlic.
  3. Finely chop the sundried tomatoes.
  4. Cut in the aubergine in half length ways and cut into thin 2mm thick half moons.
  5. Layer the aubergine slices in a baking tray and drizzle with olive oil and a little salt. 
  6. Grill the aubergines turning them half way through cooking until they soften and edges crisp up.
  7. Remove the aubergines from grill and keep aside.
  8. Put a pan of water to heat and add 1 tsp salt, bring the water to boil and add the tagliatelle. Cook for 8-10 minutes until pasta is al dente. Drain the pasta and add 1 tbsp of olive oil and toss, keep aside.
  9. In a pan add 1 tbsp olive oil , when the oil is hot, add the shallots and garlic and saute for 2-3 minutes until translucent.
  10. Add the chopped sundried tomatoes and the chopped tomatoes, 1/2 tsp salt, freshly ground black pepper and chilli flakes and cook the mixture for 5-6 minutes until the tomatoes soften and you have a thick sauce. Taste and adjust seasoning to your taste.
  11. Stir in the grilled aubergines and cook the sauce for a further 3-4 minutes.
  12. Add the drained pasta to the sauce and mix thoroughly coating all the pasta with the sauce.
  13. Transfer the pasta to serving bowls. Garnish with finely chopped parsley and a grated hard vegetarian cheese
Calories 1950.64
Fat (grams) 202.35
Sat. Fat (grams) 28.17
Carbs (grams) 40.50
Fiber (grams) 12.34
Net carbs 28.17
Sugar (grams) 12.76
Protein (grams) 7.17
Sodium (milligrams) 10548.68
Cholesterol (grams) 4.46
Did you make this recipe?
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The Hello Fresh boxes are a convenient way to meal plan and enjoy delicious tasty meals with out the stress of  going shopping. If you have not tried a Hello Fresh Box delivery, I would highly recommend it. Why not book your box today and find out for your self.

 ** Collaborative Post

Friday, 31 July 2020

Orange, Ginger, and Lemon Grass Iced Tea



This refreshing Orange, ginger and lemon grass tea is not only refreshing and perfect to enjoy when it’s hot, it is full of antioxidants which is good for your health. Lemon grass aids digestion, regulates high blood pressure and it helps to boosts metabolism and burns fat. In addition ginger too has many healing properties and it’s beneficial to you in many ways. You can read about the benefits of ginger in a special ginger post I wrote recently.

This refreshing tea is great for combating heat stroke too, the vitamin C in the oranges is good for the body and to help boost the immune system. 

Although I have served this tea iced it can also be served warm in the cooler months. 



Yield: 2 servings
Author: Nayna Kanabar
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Orange, Ginger and Lemon grass iced tea

Orange, Ginger and Lemon grass iced tea

Orange and Lemon Grass iced Tea, This refreshing tea is really refreshing and the perfect cooler to enjoy on a hot summers day.
Prep time: 5 MCook time: 5 MTotal time: 10 M

Ingredients:

  • 4 Oranges
  • 1 Stalk Lemon Grass roughly chopped
  • Small piece of Fresh Ginger peeled and roughly chopped
  • 100 ml Water
  • 1 Tbsp Sugar (optional)
  • 1 Cup Ice Cubes

Instructions:

  1. Juice the Oranges and strain the juice to remove the pips. 
  2. Add half the orange juice to a pan with the water, sugar, ginger and the lemon grass and bring to a gentle simmer. The remaining half of the juice keep in the fridge to chill.
  3. Remove the pan from the heat and leave the lemongrass to infuse.
  4. To serve add the infused orange juice in a jug, add the chilled orange juice and the ice cubes.
  5. Pour into tall glasses and garnish with orange slices.
Calories
199.10
Fat (grams)
0.60
Sat. Fat (grams)
0.10
Carbs (grams)
51.00
Fiber (grams)
6.16
Net carbs
44.84
Sugar (grams)
30.06
Protein (grams)
3.24
Sodium (milligrams)
8.33
Cholesterol (grams)
0.00
Did you make this recipe?
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