Category: Jihva for Ingredients

Badam for Breakfast (Almonds for Breakfast)

Wake up. Get ready. Pack lunch for Vijay. Have some breakfast – A fistful of badam and a full glass of ragi malt. Then leave home – Vijay to his work and me to gym for aerobic and yoga classes.

This has been our routine for the past few months. Of all the breakfast options we enjoyed over the years, we are finding this badam breakfast a no hassle, tasty delight, and a good fit for our current weekday lifestyle. Particularly when we came to know that badams (almonds) are concentrated with protein. A quarter-cup contains 7.62 grams-more protein than that is provided by a typical egg. Fortunately, although one-quarter cup of badam contains about 18 grams of fat, most of it is heart-healthy monounsaturated fat. They are also very good source of vitamin E, vitamin B2 and manganese. And one ounce of shelled badam (about 22) gives only 170 calories.

With all this information on hand, I can surely say that Badam for Breakfast is a good alternative to sugar packed, commercial breakfast cereal for a morning rush.

Almonds
Almonds in Water

Badam for Breakfast (Almonds for Breakfast)
(for two)

2 fistfuls of shelled almonds
2 cups of water

Soak almonds in water overnight. Drain the water in the morning. Your ready to eat breakfast will be ready. Enjoy the divine almonds with some ragi malt .

I find that soaking in water makes almonds soft and sweeter.

Badam (Almonds) for Breakfast
Badam for Breakfast Today, and for
Jihva-Breakfast at Lovely Suma’s Veggie Platter

Notes:
Almonds Nutritional Profile Source : WH Foods
Badam (Telugu) = Almonds

Fennel Sandwich ~ India Inspired

Fennel seeds need no introduction to this Bharath Bawarchi but when it comes to fresh fennel, I always wondered how they would taste. Thanks to Jihva Fennel, I found out that fresh fennel has a light licorice flavor which becomes more delicate when cooked.

For my first try, I placed the fresh fennel in a comfortable combination. I stir-fried the fennel with red onion and red bell peppers and seasoned with fennel seeds. The result was a vigorous vegetable medley with pronounced fennel sweetness.

I have to say that it was so easy to fall in love with fresh fennel in this Indian-inspired combination, and I recommend fresh fennel friendship to my fellowship.

Fresh Fennel Bulb

Fennel Sandwich ~ India Inspired
(for four sandwiches)

1 fennel bulb
1 red bell pepper
1 red onion
1 green chilli
1/4 tsp each – turmeric, fennel and cumin seeds
Salt to taste
1 tablespoon, peanut oil

Slice the top off and remove the outer layer of the fennel bulb. With a mandoline or knife, slice the fennel lengthwise into thin strips about two inches long. Finely slice onions, red bell pepper and chilli into thin strips of the same length.

In a cast iron skillet, heat the peanut oil. Add cumin and fennel seeds and toast to fragrance. Add the onion and cook for two to three minutes. Add the fresh fennel, red bell pepper and chilli strips and stir-fry for about five minutes, until the vegetables are tender and start to get brown. Season with salt and turmeric and sprinkle some lemon juice if desired.

Serve warm over grilled or toasted bread or chapati for fennel flavored, filling meal.

Stir-fried fresh fennel with red onions and red bell peppers Fennel Sandwich ~ India Inspired
Fennel Sandwich ~ for Meal Today, and
For JFI~Fennel at Lovely Siri of Siri’s Corner

Artisan Food ~ Saffron Paneer

Fresh Paneer and Saffron
Fresh Paneer and Saffron

Saffron Paneer
(serves 4 to 6)

Fresh, homemade paneer – half cup
Saffron – half teaspoon
Honey – one tablespoon

Soak saffron in two tablespoons of water for about 15 minutes.

Take paneer in a blender. Add the saffron along with the water it soaked in and also the honey. Blend well to smooth paste.

Serve saffron paneer as a dip or spread for vegetables, crackers or bread. Sprinkle some finely chopped dried fruits or nuts if you wish.

By combining saffron with fresh homemade paneer, this simple dip retains the richness of saffron and enhances the creamy taste of paneer.

Saffron Paneer on Bread
Saffron Paneer with Bread ~ for Breakfast Today
and for Dear DK’s JFI~Saffron

© Recipe and Photos Copyright 2009 Indira Singari.

With this saffron paneer toast, I wish you my dear readers a wonderful holiday season. I will see you again in 2010.

Paneer Pasta

I wanted to make something special for my favorite food blogger’s Jihva event. Paneer and pasta: yes, an unusual combination. But, why not, I thought.

It turned out to be an ultimate comfort food. Combined with tomatoes, plenty of vegetables, and a mix of chickpeas and pomegranate garnish, paneer pasta was just the right thing for a cool fall night, and made a hearty and warming dish. Bow tie pasta is a good choice here, but penne or fusilli work just as well.

Paneer and Pasta

Paneer Pasta
(for two or four, for two or one meals)

1 tablespoon, peanut oil
2 garlic, minced
2 cups, chopped tomatoes
2 cups, chopped vegetables (I added zucchini, cauliflower and chikkudu)
1 cup, paneer cubes of 1/2-inch sized
1/2 cup, precooked chickpeas
1/4 cup, pomegranate kernels
2 tablespoons, finely chopped cilantro
Salt and pepper to taste or 1 teaspoon each
Pasta, about 2 cups

Heat oil in a large skillet over low heat. Add the garlic and sauté for one minute.

Add vegetables and turn up the heat to medium-high and sauté for 5 minutes. Add tomatoes, chickpeas and quarter cup of water to the skillet. Cover and cook for 10 minutes more.

Stir in salt, pepper and chopped cilantro. Add paneer cubes. On slow simmer, cook for another five minutes, stirring occasionally.

Cook the pasta according to the package directions. Drain. Transfer the pasta to a large bowl. Pour the paneer-veggie sauce over the pasta and toss until everything is well combined. Garnish with pomegranate kernels. Serve hot.

Paneer Pasta with Pomegranate Garnish
Paneer Pasta with Pomegranate ~ Dinner Today and
For JFI:Paneer at Lovely Trupti’s The Spice Who Loved Me

© Recipe and Photos Copyright 2009 Indira Singari.

Cilantro Soopa (Coriander Rasam)

Cilantro Soopa
Cilantro Soopa ~ for Jihva:Cilantro

Coriander flavor in full force, this cilantro soopa is a scintillating spicy preparation that would soothe the hunger pangs and mitigates the migraine pains. Natural ingredients pure flavor in full display, this original recipe from me is a dieters delight and tasty alternative to cream/butter/flour filled western soup preparations.

Cilantro Soopa
(makes about 2 servings)

1 teaspoon coriander seeds
1/2 teaspoon cumin
1/4 teaspoon black peppercorn
1 tablespoon tamarind pulp – soaked in a cup of water and juice extracted
1 tablespoon – crushed jaggery
1/4 teaspoon salt or to taste
1 cup finely chopped fresh cilantro leaves
1 teaspoon oil and tadka ingredients

Dry roast coriander seeds, cumin and black peppercorn in a small cast iron skillet. Powder to fine in a spice grinder, without adding any water.

In a vessel, add a teaspoon of oil. Heat. Add a sprig of curry leaves, pinch of mustard seeds and asafetida. Sauté few seconds until leaves start to brown.

Add tamarind juice, crushed jaggery and coriander powder. Also salt and about two cups of water. Bring to boil. Add cilantro leaves. Simmer for few minutes until leaves wilt. Switch off the heat. Serve warm. Excellent to sip or drink without rice.

******
Soopa=Sanskrit for rasam/chaaru like preparations.
© Recipe and Photos Copyright 2009 Indira Singari

Cilantro Omelette

We had a busy weekend. More than usual, because we are expecting my in-laws this Thursday. I am excited about their visit and the possibility of learning more from them. They are my gurus and great persons in general. Counting the hours…

If my posts read out of touch with current fads of food blogosphere, contact elusive (what’s new, right? :) ) in the coming months, you know the reason.

Naturally, the home is going major upside-down cleaning ritual. So l needed an easy meal for lunch. An omelette filled with cilantro and some steam-cooked vegetables. Cilantro omelette, is what made me fell in love with cilantro. Even though it’s quite ubiquitous growing up, I used to have no opinion about cilantro, but one hungry day during college days similar to the one I had today, I made this. Boom… it’s been a technicolor Jai Ho for cilantro from then on. If this is your first time with cilantro, or looking for something new with cilantro, try this egg based recipe. You would love cilantro and always fondly remember the flavor it brings to the eggs.

Cilantro on Egg
Cilantro on Egg

Cilantro Omelette
(for two adults, for a light meal)

5 eggs of good quality
1/2 cup finely chopped cilantro leaves
1/2 cup, finely chopped red onion or shallots
1 green chilli – finely chopped
1/4 teaspoon salt or to taste

Break eggs into a big cup. I always remove yellows because of their overtly chemical taste and smell. Keep them if you are immune/ accustomed. Add salt and lightly beat. Add cilantro, onion and green chilli. Mix well.

In a cast-iron skillet, heat a tablespoon of oil or ghee over medium-high heat. Add eggs mixture and gently swirl to spread eggs to the edge of skillet. When omelette is lightly brown at the edges, turn opposite side. Cook for couple of minutes to pale red. Serve hot.

For light meal, steam cook vegetables. Cut avocado to slices. Place them on a plate with omelette. Add tomato chutney or salsa for little bit of zing. There you go, a light meal that won’t take long to prepare and helps to keep the energy up.

© Recipe and Photos Copyright 2009 Indira Singari

Cilantro Omelet
Cilantro Omelette with Avocado, Steamed Vegetables and Tomato Chutney ~ Meal Today

This is my entry to lovely food blogger Cilantro’s Cilantro Jihva Event.

Jihva for Ingredients ~ 2009-2010

Jihva for Ingredients (JFI) the web based food event that celebrates natural ingredients has completed three years this month. Online Food events have always been great places to learn about new recipe techniques, refresh old familiar recipes, and familiarize with fresh blog talent. The past year, brilliant bloggers Jigyasa and Pratibha, Pooja, Sig, Rachna, Sia, Suganya, Srivalli, The Cooker, Dee, ms, Mythreyee and Roma dazzled us with unique and memorable JFI’s featuring Love, Bell Pepper, Tamarind, Flower Power, Soy, Whole Grains, Festival Treats, Carrots, Sprouts, Chickpeas, Cauliflower and Wheat. My sincere thanks to all the hosts and the participants for taking JFI to heart and for sharing culinary knowledge and wisdom so generously with the world.

To continue this learning and get to know each other’s tradition, I am extending an invitation to fellow food bloggers to host the JFI event for the year 2009-2010. If you have a natural ingredient that you feel strongly about and would like to highlight it, then this is your chance. Here is more about this event.

What is Jihva?
Jihva, the Sanskrit word means taste, desire and deep longing. This powerful word also represents tongue and taste buds.

What is Jihva for Ingredients?
I believe for Jihva to happen, it’s all in the ingredients and how they are prepared. Jihva for Ingredients (JFI) is an online monthly food event, celebrating the natural Ingredients and what they can do for our Jeeva.

What are the guidelines to host?
1. Feature any natural ingredient and there are many.
2. I’d greatly appreciate if you could pick an ingredient related to India or Indian cuisine. (Which style of cuisine that ingredient prepared is, of course it’s up to the choice of participants.)
3. Announce the event on your blog by the first week of the month before hosting. This will give plenty of time to the participants to shop, prepare, write and post their contribution.

Interested to host the Jihva event?
Mail me stating your preference of month. Food bloggers with great passion for Jihva only, please. Once confirmed, your website name will appear on the calendar below. Thank you.
Update: The invitation is closed at this time and all slots are filled up for this year. Thanks and congratulations to the Jihva hosts 09-10.


Jihva Year 2009 Calendar
(May 09 – April 10)

May
Cilantro : Cilantro
September
Heartful Concoctions
January
Eggless Cooking
June
Ashwini’s Spicy Cuisine
October
Dil Se
February
Siri’s Corner
July
Cardamom~The Queen of Spices
November
The Spice Who Loved Me
March
Veggie Platter
August
Cook’s Hideout
December
Chef In You
April
Akshayapaatram

WordPress Themes