Brinjal Fry

The brinjal is believed to have been domesticated in north-eastern India where wild forms still grow.The seeds were carried to China more than 1500 years ago where small fruited types were later developed.
It is rich in Vitamin A and B.It can block the formation of free radicals,help control cholesterol levels and is also a source of folic acid and potassium.Arabs have a superstition that the fruit has high "heating" properties which causes melancholia and madness.For this reason,Malay and Indian women do not consume brinjals for the first 40 days after giving birth.The fruit of the plant is used as an antidote in cases of mushroom poisoning.When I think of Brinjal nowadays,the first thought to strike me is about the Bt Brinjal (a transgenic brinjal created by inserting a Cry1Ac gene from the soil bacterium Bacillus thuringiensis into brinjal),happy to know the Indian Government is taking more time to release them,after all the debate and controversy.
Here I am going to share with you a simple yet tasty recipe of Brinjal.
Ingredients
Brinjal - 10 (cut and slit into pieces)
Salt as required
Chanadal flour - 2 tablespoons
Chili powder as required
Dhania powder - 2 teaspoons
Oil - 2-3 tablespoons

                  

Recipe
1)Mix all the ingredients well.
2)Heat a pan of oil and add the brinjals to it.
3)Cook in low-medium heat and keep mixing occasionally,till the brinjals are well cooked.
Tips
1)Cook the Brinjals immediately after they are mixed with the chanadal powder.

Green-gram dal payasam aka kheer

Green gram is one of the most wholesome among pulses in India. It is free from the heaviness and tendency to flatulence, which is associated with other pulses.Green gram arose in North-eastern India and there is a long history of its use throughout Asia.Mung bean is an excellent source of high quality protein.The Whole green gram Sprouts (soaked overnight, drained & spread over a dry plate) increases the protein content and can also be introduced as day time snack for people of all ages.Chinese medicine uses Green gram as a remedy for edema, fever, headache and generalized anxiety, and as a diuretic. It is also a folk remedy for arsenic poisoning and other mineral toxins.Here i am going to share with you the recipe of my favorite Green gram dal payasam from Mom.

Ingredients
Green Gram Dal - 1/2 cup
Chana dal -  1 cup
Water - 2 cups
Sugar/Jaggery - 2 cups
Rice flour - 2 teaspoons
Coconut milk - 2 cups
Boiled milk - 1 cup
Cashew and Dried grapes - 2/3 cup
Ghee - 2 tablespoons
Small pieces of Coconut - 1 tablespoon

Recipe
1)Fry the Coconut pieces and cashew nuts to a light brown color in hot ghee and then the raisins separately till they swell up.
2)Dry fry the Mung dal alone and cook both the Mung Dal and Chana Dal in medium or low heat in a pressure cooker.Mash them nicely.(Do not use blender)
2)To this add a thin paste of rice flour mixed with water.(This is to prevent lumps being formed).
3)Mix in sugar,salt,Coconut Milk,Boiled milk and allow them to boil nicely for about 5 minutes.Keep stirring.
4)Add the cardamom seeds powder and remove immediately from the heat.
Tips
1)Dry frying the Mung dal adds more taste to the payasam.

Irresistible Mango Punch

 Mango is purportedly the most widely consumed fresh fruit in the world,with worldwide production exceeding 17 million metric tons a year,the mango comes in over 50 varieties,ranging in color from greenish, yellowish,to reddish,often tinged with purple,pink,orange-yellow.It is a member of the Anacardiaceae family and is a distant relative of the pistachio and cashew trees. 
Mangos originated in northeast India,north western Myanmar and Bangladesh,fossil records were found them dating back 25 to 30 million years.It reached Mexico in the early 19th century, and finally reached the United States in 1860.
Mangos are mentioned in many famous epic and theological writings,including the Vedas,Hinduism’s sacred books;and also in the Ramayana,one of India’s most legendary Sanskrit poems,which tells the story of Prince Rama’s journeys in life.In Sanskrit poetry and metaphors,mangos are also referred to as the kalpavriksha,“the wish-granting trees”, because of their taste and their symbolic meaning.Sanskrit is the classical language of ancient India.The name mango itself comes from the Dravidian word mânkây : mân, mango tree + kây, meaning fruit.The fruit is commonly known as mango in most countries,with slight variations in Portuguese (manga) and French (mangue).Mexico is the largest exporter of mangoes in the world now.Here I am going to give you a party hit and easy to make recipe "The Irresistable Mango Punch".Thank you very much for sharing this recipe with me,Usha aunty.

Ingredients
Mango pulp - 1 can(30 Oz)
Vanilla icecream - 1/2 litre
Mango cut into small pieces (optional)
A bottle of Sprite / 7up.

Recipe
1.Pour mango pulp in a punch bowl.
2.Add Vanilla Icecream.
3.Slowly add sprite in it.
4.Keep on stirring till pulp mixes well.Ice cream may not melt completely but don't worry.It should just be thin enough to be served in glasses. So you can just adjust sprite as required.
5.Mix in as much as mango pieces you would like in your punch and give it a final mix.
5.Your Punch is ready. Prepare it just before serving so when you serve it ,it will still be frothy.
6.You may decorate it with lemon or may serve it as it is.
7.Mango punch is ready to be served.

A Sure Hit with the kids!!!

Ghee

Ghee is a Sanskrit word for a clarified butter used primarily in Indian cuisine.Because the preparation of ghee involves heat,it has a distinctive toasted flavor,often described as nutty.Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom.Ghee nutrition has been used in Indian cooking for many thousands of years.Because it is considered pure,ghee has great religious significance.It is used in all Hindu ceremonies,burned in every temple lamp.Ghee has a longer shelf life than standard butter.Making ghee is simple and fun when done carefully.This recipe was given to me by Usha aunty.Thank You!

Ingredients

Unsalted Butter - 1 kg

Optional - Fenugreek seeds,Sea salt.

Recipe

1)Take a deep bottomed vessel.

2)Melt the butter in sim and then continue to cook it over moderate heat.

3)Foam will rise and slowly turn brown and settle down.

4)The foams will start to cease slowly with very little bubbles.

5)The butter by now would have taken the colour of pure gold with very rich aroma.

6)Allow the ghee to cool,then pour through a fine sieve or muslin cloth and carefully transfer to a container.

7)Add the optional ingredients at this point(I do not like any additional flavor so I don't add anything).The ghee solidifies when cooled.

Tips

1)Store your home made ghee for more than 1 year.(Don't have to refrigerate).

Wheat Halwa

Wheat Halwa is a very traditional halwa served in every Gurdwara(The Sikh hold their gatherings in the presence of Guru Granth Sahib, the divine,holy book of Sikhs in their place of worship called "Gurdwara").This is also prepared as a prasad in most North Indian festivals.
It is believed that wheat developed from a type of wild grass native to the arid lands of Asia Minor.Cultivation of wheat is thought to have originated in the Euphrates Valley as early as 10,000 B.C., making it one of the world's oldest cereal crops.In the Mediterranean region,centuries before recorded history,wheat was an important food.Wheat played such a dominant role in the Roman Empire that at the time it often was referred to as a "Wheat Empire."This recipe is given to me by my Husband.

Ingredients

Wheat flour - 1 cup

Sugar - 1 cup

Water - 1 cup

Ghee - 1/2 cup

Cardamom - 2 (if using powder 1 pinch)

pistachios,almonds and cashews for decorating

Recipe

1)Roast the wheat flour in ghee till it turns to a golden brown color.

2)In a separate pan add the sugar,cardamom powder and water.Keep it for 5 mts till the sugar is dissolved.

3)Add the sugar syrup to the golden brown colored wheat keep stirring continuosly till the mixture starts leaving the ghee. This might take about 10-15 minutes.

4)Turn off the heat and garnish with crushed nuts and serve.

Tips

1)Can also be done with Ragi flour following the same recipe.

Curcuma mangga/Mango Ginger/IngiManga/Mavadi Allam

Curcuma mangga (mango ginger) is a plant of the ginger family Zingiberaceae and is closely related to turmeric. The rhizomes are very similar to ginger but have a raw mango taste. They are used in making pickles in south India.This is the last thing I was expecting to see in an Indian Grocery store in U.S.I was first introduced to this by my husband through a debate if it is Turmeric or Ginger.From then on I loved this pachadi for it's refreshing taste and easy procedure.
Ingredients
Mango-Ginger peeled and diced into thin strips - 1 cup
Salt as per taste
Lemon juice to immerse the Mango-Ginger completely
Green Chillies finely chopped -3
Recipe
1)Add all the ingredients in a bowl.
2)Mix well and serve.

Tips
1)The more time you can soak,more the taste.
2)Goes well with curd or dal rice.

Grape Crush

The history of the grape is at least as old as the history of mankind.Archaeologists best estimates,grapes were being cultivated in Mesopotamia as early as 6,000 BC.From there,the spread eastward to Phoenicia and Egypt.And by 2,000 BC,Phoenician sailors were ferrying grapevines across the Mediterranean Sea to Greece and the world beyond.Grapes are very nutritious and can play a vital role in Cardiovascular health by keeping heart muscle flexible and healthy,Wine is Protective for Persons with Hypertension in specified doses.Grape Crush is a very easy and awesome recipe which you can store in your fridge for more than one year.

Ingredients

Grape juice - 2 cups

Sugar - 4 cups

Water - 2 cups

Citric acid - 1 1/2 tsp

Sodium benzoate - 2 pinches

Tonovin - 1 1/2 tsp (Grape essence)

Recipe

1)Select fresh, ripe juicy black variety grapes.

2)Separate the good ones alone from the bunch and wash them thoroughly under running tap water.

3)Keep in a perforated bowl for sometime for the water to drain away.

4)Take it in a vessel and crush it lightly using wooden masher.

5)Cook it in reduced flame in that liquid itself for few minutes.

6)Remove from fire,cool down and blend them well.

7)Strain through a sieve to remove seeds and skin.

8)Measure the juice.

9)Heat sugar, water and citric acid together to boiling point.

10)Filter the syrup and allow it to cool.

11)Mix this syrup,juice,essence and preservative together.

12)Fill in sterilized dry bottles leaving 1 inch head space with air tight cork.

13)Dilute with three times ice cold water and serve.

Tips

1)Can preserve this for one year in fridge.

2)Instead of water try adding plain soda.The taste is just great.