Fizzy ButteRmilk (Majjige)

The first things that pops into my mind when it comes to holidays are laid-back mornings, no workouts…. but then our internal alarm pulls you out of your cozy bed.

Being summer holidays the whole routine goes hay-wire but fun. I was wondering how to make the holidays beneficial yet enjoyable for my son. Big task right!! We went on a holiday to Kerala, then my son went on an adventurous trip to Coorg, Robotics hobby classes, sleepover with friends and cousins, movies, farm trips, games……whoa!! One and half month passed in a jiffy. Rest of the weeks will pass quickly with the school preps which are really boring!!

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the left glass is with sparking water and the right one is without adding water

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As its summer its important to keep ourself hydrated. This buttermilk drink keeps your body cool and is also good for digestion. Usually it’s prepared by adding normal water but I substituted it with sparkling water which gives this drink a different taste and texture.

IngRedients

1 cup - yogurt or curd
1 cup - water 
3 cups - chilled sparkling/soda water (or use just plain water)
1 tsp - cumin seeds
1 - chilli
1/2 inch - ginger
2 strand - coriander
2-3 - curry leaves
pinch - asafoetida 
salt as per taste

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ProceduRe

1. add all the ingredients except sparkling water into the blender 
2. strain (optional) 
3. add sparking water and stir
4. adjust the salt 
5. serve immediately

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The photos were ready 3 weeks ago, now I got the time to do the write up and publish!!

Tschuss,

Reshma

 

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Microgreens

IN Genre of Greens

A big hello to all my friends. Yes, I am back after a long gap! Blogging had taken a side stand as I was starting my new ambition ‘styled plants’ and, I had to shift my home. Yeah, AGAIN! This is my second shift in the past 6 months and, I have to shift again this year but, I am really looking forward for the next shift as it will be to our new house. The home that I am staying in right now is kind of a transit house. lol.  About my new ambition, I’ll tell you some other time.

Any word related to ‘natural’ and ‘green’ draws me in to know more.  So, I started to learn more about Microgreens, which is very much in genre now!

  • I learnt Microgreens are nothing but young greens of vegetables, herbs or grains which are harvested just after their first two leaves have grown
  • It is the next stage of sprouts. It takes 1 – 2 weeks to grow
  • It is packed with more nutrients and flavour than the mature greens or vegetables. It is a super food
  •  It can be easily grown at home
  • It can be used in salads, sandwiches and as a garnish

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We can grow microgreens with vegetable, herbs, grains and green leafy vegetable seeds. For example with beetroot, cabbage, carrot, radish, basil, coriander, fenugreek, fennel, lettuce, mustard, peas seeds.

My first try was with mustard and fenugreek seeds. And the result was quite appretiative.

These are the steps I followed:

  1. Soak a desired amount of seeds overnight in water.

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    overnight soaked seeds
  2. The next day, strain the water from the seeds using a seive
  3. Take any small container with drain holes which is 1-2 inch high and fill it with organic soil
  4. Make the soil moist by spraying water
  5. Spread the seeds over the soil                                                                                                                                seeds-1
  6. Sprinkle very little soil and water over it
  7. Keep it on the window sill or balcony where you get little morning sun or bright light.
  8. Spray water whenever there is loss in moisture. Also don’t over water as the seeds may rot
  9. Watch it grow for the next few days

Microgreens are ready to use once the first leaves of the seedling is grown or once its 1-2 inches tall. I started harvesting mustard seedling from day 6. Fenugreek seedlings were ready after 10 days. Snip the microgreens from the bottom of the seedling, wash it gently and use it fresh.

Day 1 – Fenugreek and Mustard seeds

Day 3

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Day 6

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Keep turning your container if it’s near the window so that the plant grow straight unlike mine 🙂

Once all the micro greens are harvested put the used soil into your compost(because the old roots and any dried seedling might rot the fresh seeds) or other plants and start with fresh soil in the same container.

Again excuse me for not so good pics ;D

Try growing MICROGREENS at home and stay healthy…

Tschüss,

Reshma

 

Kai Tomato Chutney

Raw Tomato Chutney

I am sure you will all agree with this. When you see any vegetable or any picture of a dish on tv, magazine.. and you suddenly remember your favourite dish that your mom used to make for you and start craving for it. I had the same craving when I saw raw tomatoes and remembered one of my favourite dish Raw tomato chutney that my mom used to make. Unfortunately she doesn’t live close to me so I have to make it myself. Again, it’s easy!

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This dish goes very well with akki rotti, chapathi and even dosas.

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SeRves – 4    DuRation – 30 min

IngRedients:

8 medium sized - raw tomatoes
8 cloves - garlic
4 - green chillies
4 tbsp - fresh grated coconut
1/2 small bunch - fresh coriander
1 tsp - cumin seeds
2 tbsp - oil
3 tbsp - crushed roasted peanuts
1 tsp - sugar
salt

ProceduRe:

1. chop tomatoes, garlic, chillies, roughly
2. keep the pan on heat add oil, once the oil heats up add cumin seeds
3. when the cumin seeds turns brown add chillies & garlic 
4. once the chillies and garlic turn light brown, add tomatoes and roast
5. just before you turn off the heat, add salt, sugar,coconut and roughly chopped coriander. Fry for a minute

fried1-16. allow it to cool & grind coarsely 
7. mix in peanuts and serve

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Tschüss

Reshma.

Sweetlime and Strawberry juice

Healthy and refreshing fresh fruit juice

Wow! Can’t believe that my blog likealavendeR is already a year old :). So I thought of giving my blog a new look and add a new category “Drink” to my blog’s menu.

In this DRINK category I will be adding more of fresh healthy drinks prepared from my Philips Juicer, along with other drinks like smoothes, milkshakes etc..

Fresh  juices are a guilt free way to start our day!

I like my Philips Juicer that I bought recently. Just throw in whole fruits and veggies of your choice and the juice is ready. Its easy to clean too.

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I keep trying different combinations and hence cameup with Sweetlime and Strawberry.

Duration: 5min  SeRves: 1

IngRedients:

2 - sweet lime 
2 - strawberry
1/2 - lemon
pinch - salt optional
pepper optional

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PRoceduRe:

1. peel the skin of sweetlime and lemon
2. put lime, lemon and strawberries into the juicer
3. add salt, pepper and stir
3. Serve immediately
  • you can keep the skin of the lemon if you like. I partially keep the skin so that it doesn’t  get too bitter and also I get the goodness of the lemon oils from the peel
  • Use organic fruits when you use with the peel
  • I used frozen strawberries. Just make sure you thaw a bit before using
  • you can also use your blender if you don’t have a juicer

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After coming to India my blogging interest was slowly fading away, but a huge Thank You to all my readers who liked my blog through Facebook and WordPress which encouraged me to keep going :D.

Stay healthy..

Tschuß

Reshma.

Mulka/Appa

South Indian Sweet Deep Fried Jackfruits

Love those childhood memories where me and all my cousins would meet up during holidays at our grandparent’s house and have fun. We were also looking forward to the heavenly food our grandma used to cook for us. One of the dishes that I remember of hers is Mulka or I call it as Appa. It used to be our evening snack. All the cousins (lots of them) used to sit in a row and enjoy this dish. I just love it!  Treasure those beautiful memories. Wish I could go back to my childhood..

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Mulka

DuRation : 40 minutes + 3hrs soaking

Makes around 30 – 35 small Mulkas

IngRedients

1 cup - jackfruit puree
1/2 cup - soaked rice for atleast 3hrs
1/2 cup - fresh grated coconut
2 tbsp - jaggery (or 1 depending on your taste)
2 - crushed cardamon
1 1/2 tbsp - sesame seeds
Oil for deep frying

InstRuctions

1. make a puree of jackfruits to yield 1 cup of puree
2. drain the water completely from rice and grind coarsely with jaggery a-nd cardamons 
3. add it to the puree
4. then in the same jar grind coconut
5. add it to the puree and mix adding sesame seeds
6. heat oil for deep frying
7. once it reaches the right temperature drop a little amount of batter i-n oil using spoon or fingers. 
8. fry till dark brown and drain it on a tissue
9. ready to eat
* the batter consistency should be thick. do not add water to the batter
* if you feel the batter is bit runny due to the ripeness of the jackfrui-t add semolina depending on the consistency. 
* for me shape doesn't matter its only the taste that matters!
* keep low to medium heat so that Mulka cooks well on the inside
* you can keep the Mulkas for two days outside, it will not be warm but s-till be tasty.

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I enjoyed my Mulka on a rainy day,  hope you all will enjoy it too!

Thanks mom for this lovely recipe :*

Excuse me for not so good photos this time :p

With Luv,

Reshma