09
Jun 20

Pumpkin sabji (for fasting)

  • Servings: 2-3
  • Preparation time: 3 minutes.
  • Cooking time: 11 minutes.
  • Total time: 14 minutes.

Pumpkin (kabocha in Japanese) is available everywhere in Japan; it is sweeter and brighter in color in comparisons to Indian pumpkin. The skin is also harder than Indian pumpkin. I prepared the recipe that is perfect compliment for fasting days and equally suitable for casual days. It is easy and convenient to cook. Mild flavor of Indian spices with dash of tamarind for balancing the sweetness of pumpkin.

It is an excellent source of beta carotene, vitamin ‘A’; important for healthy white blood cells, good for immunity, good for eyes, skin and hair.

Ingredients:

  • Pumpkin: 500 gm.
  • Fenugreek seed:  1 teaspoon
  • Fennel seed: 1 tablespoon
  • Cumin: 1½ teaspoon
  • Tamarind pulp: 1 teaspoon
  • Ginger: 2” piece
  • Ghee: 3 tablespoon
  • Rock salt (Sendha namak): 1 tablespoon

Preparation:

  1. Chop the pumpkin into 1” pieces. Keep aside.
  2. Grate/chop ginger, keep aside.
  3. Dry roast, fenugreek, fennel seed and 1 spoon of cumin on lower flame, prepare masala powder, and keep aside.

Method:

  1. Take a heavy bottom pan, heat ghee, add ½ teaspoon of cumin, sputter for few seconds; add chopped ginger, sauté on high flame for few seconds. Add chopped pumpkin stir fry for a minute, cover and cook until half done on low flame (About 4-5 minutes).
  2. Add salt; continue to cook till 90% done, add prepared spice powder and continue to cook for couple of minute. Put off the flame; transfer into serving bowl .
  3. Serve with “Singhare ki puri” or ‘Kuttu ka Paratha” on fasting days.
Pumpkin sabji (for fasting)
Ingredients
Ingredients
Dry roast, fenugreek, fennel seed and 1 spoon of cumin
heat ghee, add ½ teaspoon of cumin
add chopped ginger
Add chopped pumpkin
Add chopped pumpkin
stir fry for a minute
Add salt
add tamarind pulp
add prepared spice powder
Pumpkin sabji (for fasting)

04
Jun 20

Sama Rice /Little millet Upma with orange (Phalahari/fasting recipe)

  • Servings: 2
  • Preparation time: 15 minutes.
  • Frying time: 8 minutes.
  • Cooking time: 10 minutes.
  • Total time: 33 minutes.

It is light to tummy; wholesome and good for health; adding orange juice and slices brings the amazing taste and nutritional value to the recipe. It is high in calcium, potassium, phosphorus and amino acid.

Barnyard/Little millet or Sama rice in Hindi, it is also called Mordhan or Sava rice in some part of India. It is called wild rice or jungle rice in some part of world. In India it is often eaten during festival of fasting days of Navratri and many others…

Ingredients:

  • Sama rice: 1 ½ cup
  • Potato: 2 no. (Medium size)
  • Peanut: 1 cup
  • Green chili: 2 no.
  • Chopped coriander leaves: 2 tablespoon.
  • White rock salt: 1 teaspoon
  • Ghee:  3-4 tablespoon
  • Cumin: 1 teaspoon
  •  Sugar: half teaspoon (optional).
  • Orange: 1 no, (for decoration)
  • Orange juice: 1 cup
  •  Water: 2 cups

Preparation:

  1. Clean and wash rice. Keep aside in a sieve to get rid of extra water.
  2. Chop potato into small cubes.
  3. Chop green chili into small pieces.
  4. Dry roast peanuts, coarsely grind it, and keep aside.
  5. Squeeze out juices just before adding into.
  6. Thinly sliced oranges, keep aside.

Method:

  1. Heat ghee in a heavy bottom pan, add cumin and green chili; sputter it for few seconds, add potato and stir fry for couple of minutes, add washed rice and fry for 2-3 minutes, the moment some of rice begins to change color.
  2. Add water close the lid, put on high flame; when it starts to boil lower the flame and continue to cook until rice absorb all water(5-6 minutes).
  3. Add orange juice and few slices of orange; continue to cook for a minutes.
  4. Add peanut powder, stir it put off the flame add coriander leaves. “Orange Sama Rice Upma (Phalahari/fasting recipe)” is ready. Transfer into serving plates, decorate with sliced oranges, and serve with green chutney.

Note:

  1. You can use rice cooker/pressure cooker.
Sama Rice /Little millet Upma with orange
Ingredients
add cumin
add cumin and green chili
add potato
add potato
add washed rice
add washed rice
add washed rice
Add water
Add water and salt
put on high flame
Add orange juice
Add orange juice
add slices of orange
Add peanut powder
Add peanut powder
add coriander leaves
Sama Rice /Little millet Upma with orange
Sama Rice /Little millet Upma with orange
Sama Rice /Little millet Upma with orange
Sama Rice /Little millet Upma with orange

06
Apr 20

Orange tea

Happiness lies in solitude; stay home, stay safe!

On April 6, 2020, a lock-down couple sharing their special tea on dining cum office table in Tokyo, the fragrance and aroma of brewing the tea was awesome. I used orange juice and almond like lemon tea.

This tea can be served in both way hot and cold; you may store in the refrigerator and use it.

 Ingredients: for two cups.

  • Tea bag: 2 no. (Darjeeling tea)
  • Orange juice: 1 cup
  • Clove: 2 no.
  • Lemon: 2 slice
  • Cinnamon: 2” piece
  • Almond: 10 no, (blanched & sliced)
  • Sugar/ honey: 2 teaspoon (as per taste)
  • Water: 2 cup

Preparation:

  1. Boil water along with cinnamon, clove and green cardamom on medium flame for couple of minutes; put off the flame, add teabag and cover for couple of minutes so that spices and tea get infused.

Method:  

  1. Decant directly into the cup having orange juice, sliced almond and honey. Serve…
Orange tea
Ingredients
Boil water along with cinnamon, clove and green cardamom
add teabag and cover for couple of minutes
Decant directly
Decant directly into the cup having orange juice
add honey
Orange tea
Orange tea
Orange tea

21
Jan 20

Capsicum-Cucumber-Coconut Salad

 Very healthy salad recipe, which I often use as a full breakfast or in between snacks, good for office going, housewives and family; preparing the recipe is easy and can be serve with any meal or any occasion as a Salad. Enjoy the delicious Salad with nutritious ingredients.

The flavorings and cooking technique of this salad is seasoning with curry leaves…

Ingredients:

  • Cucumber: 100-150 gm.
  • Capsicum: 1 no.
  • Fresh coconut: ½ (small)
  • Ginger: 1” piece
  • Black pepper powder: ½ teaspoon
  • Coriander leaf: 20 gm.
  • Curry leaves: 5-6 no.
  • Olive oil: 1 tablespoon
  • Mustard seed: ¼ teaspoon
  • Salt: half teaspoon
  • Lemon: half

Preparation:

  1. Grate fresh coconut, keep aside.
  2. Chop capsicum, cucumber, coriander leaf and ginger, keep aside.

Method:

  1. Take a wok, heat oil, put mustard seed; sputter for few seconds, add curry leaves and ginger, stir fry on high flame for 30 seconds.
  2. Add capsicum, cucumber, and grated coconut one by one at 30 seconds interval, and fry on high flame for further 30 seconds; add salt and black pepper, put off the flame.
  3. Add lemon juice before serving, transfer into serving tray.
  4. Crunchy ‘Capsicum Cucumber Coconut Salad’ is ready; the taste of this salad is awesome. Go ahead, enjoy the salad.
Capsicum-Cucumber-Coconut Salad
Ingredients
Chopped ingredients
add curry leaves and ginger
add curry leaves and ginger
Add capsicum
Add capsicum, cucumber
Add capsicum, cucumber, and grated coconut
add salt and black pepper
Add lemon juice
Capsicum-Cucumber-Coconut Salad
Capsicum-Cucumber-Coconut Salad

20
Jan 20

Carrot Bhujia (Dry Carrot)

I visited an event held at Hibiya Park, Tokyo named ‘Farmers and Kids Festa’ with the aim of educating the kids that their food doesn’t really come from the supermarket.

Farmers shared their knowledge and experiences of farming like Spinach harvesting, rice threshing and peanut molting. There was a chance for kids to feed and play with various cute animals.

I did enjoyed and purchased so many types of field fresh vegetables with leaf intact; one of them was carrot, and decided to cook this recipe.

The sweet flavor of carrot has marvelous connection with black pepper, when it is mingled and come out with amazing taste.

Ingredients:

  • Carrot: 300 gm
  • Mustard oil/Ghee: 2 tablespoon
  • Cumin: ½ teaspoon
  • Fennel seed: ½ teaspoon
  • Green cardamom: 2 no. (Crushed)
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)

Preparation:

  1. Slice carrot, keep aside.

Method:

  1. Heat oil in a heavy bottom pan; add fennel seeds, cumin and green cardamom, allow to sputtering, adding a pinch of turmeric powder.
  2. Drop sliced carrot; saute and cook on medium low flame with lid on, fry until half done, (About 5-7 minutes), add coriander powder, turmeric powder and salt.
  3. Continue to fry till vegetables are 90% done; (further 5-7 minutes) add black pepper powder.
  4. Fry on high flame till done; now ‘Carrot Bhujia (Dry Carrot)’ is ready to serve.
Carrot Bhujia (Dry Carrot)
Ingredients
Sliced carrot
add fennel seeds, cumin and green cardamom
Drop sliced carrot
saute and cook on medium low flame
add coriander powder, turmeric powder and salt
add black pepper powder
add black pepper powder
Fry on high flame till done
Carrot Bhujia (Dry Carrot)
Carrot Bhujia (Dry Carrot)