Gokulashtami celebrations at home

Since childhood, I knew very little about Gokulastami celebrations. I knew , it was the day when Lord Krishna was born , that I would enjoy a holiday the next day because of “Govinda “celebrations throughout the city. Gokulashtami would mean a lazy morning and feasting on one of my favourite snacks beatened rice or  “pohe” of all types (with curds, jaggery, seasoned and many other types). Yet another snack prepared specially on this day was a kind of puffed rice bits which in konkani was called  “Lhaya Pitto.” These snacks were really the reason why I would look forward to this day and I would feast on them with great relish.

After marriage, Gokulashtami was exciting as along with these snacks it was an occasion when my parents came to meet me and take part in the worship that took place in my home.

In many of Indian ethnic households of North India the celebrations have a cradle with an idol of Lord Krishna in his childhood. When the time nears midnight , the idol is worshipped and the family members recite bhajans all night. For us, the worship has a different form with “Kalash Pujan” and a bow to Lord Ganesh. Then Lord Krishna is worshipped and “Vishnu Sahasranaam”(thousand names of Lord Vishnu) is recited. A tulsi leaf clover is offered with the recital of each name of Lord Vishnu. Thus a small hill of tulsi leaves is formed which is then decorated with flowers of various colors.

Among the many dishes that my Mother-in-law lists out are Pohe, Lhaya pitto, A salad made of cucumber and gram lentils called “Huller” in Konkani, sheera which are offered to Lord Krishna as “Naivedya”(offering made to the diety). We would also prepare a main course dish which would be served alongside the above items. This time I prepared my own recipe which I named “Shavige Sambar”. It is a simple Pulao made from wheat vermicelli that is available at the local grocery store. I tried to incorporate various vegetables in it to give my own special nutritious touch to it. It turned out tasty, delicious and wholesome food that complimented well with the other dishes. It gives me great happiness to share with all my readers the recipe along with some photos of the worship.

Above picture shows Shavige sambar at the top,clockwise, cucumber salad, sheera, pohe, puffed rice(Lhaya pitto)

                                 The picture shows the Kalash being worshipped and decoration                                                                        

The picture of Lord Krishna and below the Kalash Pujan with the hill of Tulsi leaves.

Ingredients

Wheat Semolina vermicelli -200 gms

Carrots-chooped-1 cup

Capsicum chopped-1 cup

Tomatoes-chopped-1 cup

Green peas shelled-1 cup

Cauliflower-chopped-1cup

Coriander leaves-chopped-1 few sprigs

Mustard seeds-1 tsp

Asafoetida-1 pinch

Curry leaves-7-8

Dry red chillies-2 broken

Sambar powder or curry powder-2 tsp

Turmeric powder-1/2 tsp

Salt to taste

sugar-1 tsp

grated coconut-2 tbsp

Water-10-12 cups

Oil -2 tbsp

Method

In a large vessel boil about 10-12 cups of water, add about ½ tsp of salt and a tsp of oil. Add the vermicelli and cook till they soft but not mushy. Keep stiring. Drain all the water  and spread the vermicelli on the plate which would prevent them from sticking.

In a deep bottomed pan heat oil, prepare the tempering -add mustard seeds. When they crackle add the asafetida curry leaves dry red chilli and stir for a while. Add all the vegetables except the tomatoes , salt, turmeric powder and cook under cover till the vegetables are cooked. Next add the tomatoes and the sambar powder and saute for a while.

Now add the cooked vermicelli and mix. Adjust salt , add coconut, sugar and cook for about 2 minutes covered. Garnish with coriander leaves and serve hot accompanied with fried Shev or Farsan.

I prepared this dish on the day of worship when we are not supposed to eat onion or garlic. On other days I prepare it with onions. Two chopped onions can be added just after the tempering, sauté till the onions are pink and follow the rest of the method.

The dish can be made rich by adding two tablespoons of ghee at the end just before serving.
The protein content of the dish can be increased by adding some sprouted green gram to it.

Egg Surprise

I was 23 when I got married. I knew only little cooking then.  I owe many of the cooking secrets that I know today to my mother in law. She was immensely patient with me when she taught me some traditional dishes and some I observed her while she was cooking and being her assistant!. This is one of the many dishes that I learnt from her and I appreciated her innovative thought at which this dish turns out to be different.

Eggs are nutritious as we all know. All age-groups both young and old are advised to eat eggs as a part of balanced diet. Eggs have high nutritional density with protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium, and sulfur . It contains fat soluble vitamins A,D,E and minerals iron, calcium, copper and phosphorus. It is one of the few foods in nature that contain vitamin D. Besides it contains vitamin B12 , folic acid and zinc. Well, it is nothing less than a multi-vitamin pill.

Now that we know what eggs can do for us, lets know how it can surprise us!

Ingredients:

Eggs 3-4

Cumin seeds(jeera)- 1 tsp

Onion-1 chopped

tomatoes -2 chopped

Turmeric --¼ tsp

Chilli powder -1/2 tsp

pepper powder – a pinch

Salt  to taste

Cooking oil -2 tsp

To be blended into a paste

Coriander leaves-a handful

garlic cloves – peeled -5

ginger- 1 inch piece

green chillies -2

Fresh or dessicated coconut -2 tbl spoons

Juice of 1 lemon or 2 pieces of tamarind

Method:

In a pan heat the oil and add the cumin seeds. When they crackle sauté onions till they become transparent. add tomatoes, sauté. Add the spices ,salt  and add the blended paste. Cook for a  while till all the ingredients  let out a delicious aroma. Spread the entire mixture around the pan and break the eggs directly onto the pan as shown in the first picture.

Sprinkle salt and pepper on top of the eggs and cover and cook for about 10 minutes or till the eggs are cooked as shown in the next picture.

Alternatively ,the eggs can be beaten in a separate bowl , add salt and pepper and the pour it evenly on the pan.

Garnish with coriander leaves and serve hot This dish taste good with bread , rice or chapattis, or paranthas

The name " Egg Surprise " is given by me for it turns surprisingly delicious and worth trying out.

The delicate flavours of green paste as well as other spices bring out a great taste with the combination of the egg. Its truly surprising.!

Bottle gourd with green gram lentils( Lauki Moong Dal)

The day dates back when I used to watch Swami Ramdev on Aastha channel along with my mother and he used to talk volumes on the benefits of bottlegourd.  This humble vegetable was often ignored by us particularly because of its bland taste. Knowing the benefits I started thinking of using it in dals, rasams, sambhar (curries). My husband particularly likes vegetables that are not too dry and do have a gravy medium in them.  This recipe was an outcome of all those necessities.

Bottle gourd is a cooling vegetable that contains 96% water and also contains minerals like sodium, potassium,  iron and vitamin C. It is easy to digest and good for elderly, ill, convalescence, children and those who have weak digestion. Its potassium content also makes it suitable for hypertensive patients. It is low in calories and this makes it suitable for weight-watchers and diabetic patients too. The soup made from this vegetable is also nutritious, tasty and keeps one “ full” longer. It can be combined with Spinach, tomatoes, onions, etc. I shall post these recipes in my later posts. While buying this vegetable, take care to choose the tender ones which are clean and light green peel on them.

Ingredients:

Bottle gourd – 1 chopped into ½ inch dices.

Green gram lentils or yellow moong dal -1/2 cup

Onion  finely chopped – 1 medium

Capsicum –finely chopped -1 medium

Tomato –finely chopped-1 medium

Ginger-garlic paste-1tsp

Green chillies-2 slit

Cumin seeds-1tsp

salt –to taste

Garam Masala or Indian spice powder -1/2 tsp

Turmeric powder – ½ tsp

Coriander-cumin Powder – 1 tsp

Coriander leaves – To garnish

Oil – 1 tsp

Method:

Wash the lentils and combine them with bottle gourd, add enough water and pressure cook to two whistles or till dal is done and mushy.

In a deep bottomed pan  heat oil, add cumin seeds. When they crackle, add green chillies and sauté. Add onions and sauté till they are transparent. Add capsicum and tomtoes, ginger garlic paste, spices, salt and cook till the vegetables are soft. Now add the pressure cooked combination of lentils and bottlegourd and stir on medium flame. Adjust salt and bring it to a boil. Garnish with coriander leaves and serve hot.

Here I would like to mention that one should not peel the bottle gourd as many of the nutrients are lost in the peels. When pressure cooked the peel turns out to soft and the dish turns delicious. I think this dish is often prepared in some Gujarati homes. They go very well with Sweet Potato Parantha that I have posted earlier.

The lentils help to make a gravy kind of consistency and adds a mild flavour to it. You can also add kasuri methi, red chilli powder, kitchen king masala to spice it up further. Innovation is a continuous process isn't it?

Happy Cooking!

Sweet Potato flat bread or Parantha

I thought of this recipe when I wanted to innovate something healthy, that my little one likes and at the same time is not made entirely of Potatoes!! Just then, I came across the benefit of sweet potatoes and I started to innovate with them. I boiled them, peeled and mashed them added some condiments and yes! now these flat breads, popularly called parathas in India are a favourite in my house. Whenever I make them they are finished to the last bit. They turn out soft, somewhat fluffy and go with any vegetable dish. With a pre-preparation of boiling the sweet potatoes these can be made in a matter of 15-20 minutes.

Well, before I say anything further a duty of nutritionist, some vital things about sweet potatoes.  They are tubers and are similar to potatoes in many respects apart from a slightly sweet taste.  In most parts of India they are considered a vegetable that is eaten during fasts. They are eaten just plain boiled, sprinkled with some honey or jaggery .  Sweet potatoes are an excellent nutrient house. They are rich in beta carotene which is turned into vitamin A. This is particularly good for children as I have observed young children getting spectacles at a young age. Also rich in Vitamin C, Manganese, Copper, iron and vitamin B6. People of younger generation find it easily digestible and can be combined with digestive condiments like asafoetida and ginger to aid digestion in case one finds them heavy to digest.

Ingredients:

Sweet Potatoes- Boiled, peeled and mashed- 2 cups

Ginger garlic green chilli paste-1tsp

seasame seeds or til    1 tsp

Whole wheat flour- 2 1/2 -3 cups

Curds- 2 tbl spoon

turmeric powder-1/2 tsp

Red Chilli powder – ½ tsp

Asafoetida  - ¼ tsp

Garam masala or Indian spice powder - ½ tsp

Coriander leaves/ fenugreek(methi) leaves- chopped  - 1 cup

Salt – 1 tsp or to taste

Water  - as required

Oil – As required

Method:

In a bowl combine sweet potatoes , the spices ,salt , ginger-garlic and green chilli paste, curds , seasame seeds , coriander leaves and mix well.

Add the whole wheat flour and required quantity of water and oil and prepare a dough. Keep covered for 5 minutes.

Take some dough in your hands , say the size of a table tennis ball (about 20-30 grams) , dust it with wheat flour and roll it out into a flat bread or paratha .

Cook it on a hot flat griddle till both sides are well cooked. Add some oil or ghee(clarified butter) at the sides. Repeat with the rest of the dough. The entire dough makes about 10-15 of them ,depending  on the size of each parantha.

These paranthas are best served hot and remain soft even after they cool down . They were an instant hit with my 9 year old daughter Prerana  as they resemble a great deal to the famous aloo ke paranthe  (potato paranthas)  with added health benefits. I hope all my readers would like this innovative recipe . In the above picture  I have served them with dudhi moog dal  or bottle gourd with green gram lentils. The later would be my next post.

Spinach and Fenugreek in Coconut gravy

As I mentioned in my last post about my mother being my first teacher in cooking, I dedicate my first recipe to her. In my previous post I have mentioned about green vegetables being a super food.  I have also promised to keep my recipes simple and healthy. Well, the following recipe is a vegetable gravy dish that goes along with rice, bread, salads  or any other main course. It combines spinach and fenugreek but you can combine any two or more green leafy vegetables that are available in your neighbourhood. They are cooked in a coconut gravy and have boiled lentils in them for thickening. I have used bottle gourd  as another ingredient and potatoes, raw papaya, raw plantain can easily replace it .

This dish is a famous one in Karnataka state of South India and such gravies often become a part of regular meals.  They are served as an accompaniment to a combination of other dishes such as boiled rice, rice gruel(kanji) Flat breads(rotis), or millet breads(Bhakri). This is quite a tasty side dish which was relished by all in my family and I hope my readers would love it too.

Spinach and Fenugreek in coconut gravy.

Ingredients:

Spinach –chopped -2 cups

Fenugreek-chopped-1 cup

Onion - 1 medium chopped

Bottle gourd- cut into big pieces -1 cup

Yellow lentils (tur dal) -1/2 cup

Fresh grated coconut – ½ cup

Whole coriander seeds-1 tbl spoon

Dry red chillies- 4-5

Tamarind – a small lump

Turmeric powder-1/4 tsp

Salt-to taste

For the tempering:

Coconut oil-  1 tsp

mustard seeds – 1 tsp

Asafoetida –a pinch

Curry leaves-4-5

Dry red chilly- 1 –broken into bits

Method:

In a pressure cooker combine lentils, spinach, fenugreek, bottlegourd,  add some onions and spare some for tempering ,add some water and cook till lentils are soft.

Dry roast coriander seeds and red chillies.  In a  blender/mixer jar combine coconut , coriander seeds, chillies, tamarind, turmeric powder, add a little water and blend into a  smooth paste.

In a pan combine the pressure cooked dal and vegetables, blended paste, add a a little water to adjust to required consistency and boil over medium fire. Add salt to taste.

To prepare the tempering , take a small pan heat  coconut oil, add mustard seeds, when they start crackling add asafoetida, chilly bits and curry leaves , remaining onions and sauté. When the mixture starts to release the flavor add it to the gravy, stir for a while. Serve hot.

Cooking the healthy way, My recipes

Of course, My mother taught me my first steps of cooking. I applied them practically after marriage and may after two to three years later,I started polishing my skills on cooking. Though I do not claim an expert right now, I  have managed to keep my husband and my daughter happy and HEALTHY. The art of cooking healthy is not difficult if you really want to. The credit goes again to my mother and my grandmother who had instilled in me the need to cook healthy. I believe, the responsibility of the family health lies on the person who takes over the responsibility of the kitchen.
When the cook begins to start a dish, a thought should pass in his/her mind ,"Am I putting the right quantity of oil?" "Is this ingredient actually necessary ?" "Is the ingredient healthy?" When we talk of unhealthy fats, margarine, butter, clarified butter or hydrogenated fats, we are actually looking up to the fact that we have to consume it at a minimum rate to avoid cardiovascular risk. There is no such "safe age" where we can eat such harmful fats to a high extent and then rather coolly decide one  bright and shiny morning "This is it! No Unhealthy fats from now on." Eating healthy is a quality that has to built in us. When we are healthy it shows on our body- Well toned and with the right BMI(Body mass Index). It shows on your face- We are pink with confidence and it shows on our personality when we meet someone for the first time. And trust me! -It makes a lasting impression.


When I put up recipes I promise they would be easy to prepare,  tasty and delightful. I do not promise to put up photographs on each recipe as it is at times cumbersome. I would try my best to put up a photograph as and when possible. So Happy cooking the healthy way!!