♥ Healthy Rice Option ♥
This rice has a strong diuretic effect - Great for water retention and improved water metabolism.
Ingredients:
Equal parts - Rice, Corn, Millet, Barley
♥ Thai Mango Sticky Rice ♥
Cook: 25 minutes
Eating: 2 seconds
Ingredients:
1 cup sticky/glutenous rice
1-2 ripe mangos * optional - Prem Dhan likes just the rice.
4-5 Tbsp. palm sugar OR brown sugar
1/4 tsp. salt
1 can good-quality (thick) coconut milk
water (for boiling or steaming the rice)
Do not drain the rice. Simply add 2/3 cup (more) water, plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice.
Put in rice cooker under white rice setting, or until the coconut-water has been absorbed by the rice.
Plate as desired.
♥ Ginger Pachadi (Ginger Chutney)♥
INGREDIENTS:
Ginger - 2" piece
Coconut scraped - 1/4 cup
Green chilly - 1 * Serrano chillis are spicy --- 1/2 recipe
Salt- 1/4 tsp
Curd - 1 or 2 cups
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Hing
Oil - 1 tsp.
METHOD:
Wash the ginger well. Peel out the skin. Chop it and grind it in a mixie along with chilly, coconut and salt. Transfer it to a bowl, add curd to it and mix well . If too thick, mix some more curd. Season with mustard seeds, urad dhal and hing. Spicy, ginger pachadi is ready.
♥ Eggplant Coconut Curry ♥
* Eggplant Flowers
Ingredients:
- 1 Eggplant, chopped into cubes
- 1 tsp mustard seeds
- 1 tsp of cumin seeds
- 1 tomato
- 1 chili
- 1-2 tbs of blended coconut flakes into a paste
- 1 tbs of amma's kulambu mix or substitute with 1/2 tsp of ground black pepper and 1/2 rice powder
- 1 tbs of ground fennel
- salt to taste
Directions:
- Prepare eggplant by frying with a cover to reduce and cook eggplant until super soft and set aside.
- In skillet, heat oil and pop mustard seeds and cumin.
- Add chopped tomato and chopped chili.
- Once cooked add kulambu mix and fennel.
- Mix in eggplant.
- Add coconut and salt to taste.
- Garnish with cilantro and/or fresh curry leaves.
ENJOYYYYY!!!!
This is great with bread, rice and lentil soup, chapatis, etc.
♥ Prem Dhan's Amma's Fennel Cauliflower ♥
Recipe from PD's mom which has a fragrant clean taste...
Serves 4
Ingredients:
- 1 medium cauliflower bunch
- 1-2 green chilies - depends on the amount of heat you want
- 2 tbs of finely ground fennel
- salt to taste
- Finely chop cauliflower
- Blend chilies and ground fennel into a paste
- Heat small amount of oil onto a pan and fry the paste slightly until aroma comes.
- Add cauliflower with small amount of water and allow to cook until done.
- Salt to taste.
♥ Mint-Cilantro Chutney --- Hari Chutney ♥
Inspired by Manjula's Kitchen Hari chutney recipe (http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/) ... I have simplified ingredients and added mint.
Note: I make a whole bunch (I double this recipe) the minute I come home from the grocery store with the mint and cilantro to make sure everything is super fresh. For the convenience I need I freeze into thin sheets in sandwich bags which I keep in the fridge and just break of a piece for pakoras, briyani, samosas, vadas, or anything else that I need an accompaniment for .... I also suck on some for a fun savory ice cream :))
Ingredients:
- 2 big bunch of chopped Cilantro (green coriander)
- 1 bunch of mint, remove stems
- 2 green chopped chilies
- 3 tablespoons of lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon cumin seeds
Method:
1. Blend cumin and green chilies into a paste.
2. Add the cilantro and mint, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.
3. Blend well and add more salt, green chilies, or lemon juice to taste.
Suggestions from Manjula...
"Serving Suggestions:
To make a delicious dip for vegetables, chips, or crackers, mix 1 part chutney and 3 parts yogurt.
To make a sandwich spread, mix 1 part chutney and 2 parts cream cheese."
