Lasun Parathas (Garlicky Parathas)

Garlic is part of the onion family and is packed with antibiotic and antifungal properties, Vitamin B, minerals, and flavanoids! It is believed to have several health benefits and is believed to help prevent heart disease, high cholesterol, high blood pressure, cancer, and even regulate blood sugar levels.

Garlic is used extensively in Indian foods. Its sharp, pungent taste adds much flavour and richness to vegetables, lentils, and curries. It is sometimes though rarely incorporated in Indian breads, and I have often wondered why this is the case. I love different kinds of rotis and parathas and am always experimenting with them. Here's my recipe of Lasun Parathas for Think Spice... Think Garlic!!


Ingredients:
2 cups whole wheat flour
1/3 cup wheat flour for rolling the bread
1 tsp ghee (clarified butter)
1 tbsp garlic, finely chopped
1 tsp cilantro, finely chopped
1/4 tsp turmeric
Salt, to taste
Water
Ghee/oil, as needed

Method:

1. Mix all the dry ingredients except the wheat flour for rolling. Add the garlic and cilantro to these ingredients and mix well using both hands. Knead the dough by adding the 1 tsp ghee and water as needed to these ingredients.
2. Divide the dough into equal-sized ball (size of a key lime). Roll each into a flat disc (paratha) around 3 inches in diameter.
3. Heat a griddle/frying pan, place one paratha on it. Cook both sides evenly on medium heat. When cooked, remove on a plate, smear with ghee, and keep warm in aluminium foil.
4. Make all the parathas in the same way.
5. Serve warm with your favourite vegetable or curry!
   
   
   All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Til Gur (Crunchy Sweet Black Sesame Diamonds)

The change in seasons has always been a cause for celebration amongst peoples across the world. For Indians, one of the most auspicious days on the monthly calendar is marked by Sankranti - the day on which the sun moves from one sign of the zodiac to the other. Of all such days, it it the day of Makar Sankranti that is believed to be the most holy. This is because it is on this day that the sun returns to the Northern Hemisphere thereby marking the end of a long cold winter and the return of spring.

As it is in the month of Magha that the sun enters the Makar Rashi or sign on the zodiac known as Capricorn, this Sankranti is known as Makar Sankranti. The terms come quite literally from the fact that the sun leaves the Tropic of Cancer and enters the Tropic of Capricorn. The ensuing period is also known as the Uttarayan Punyakalam.The most famous celebration of the arrival of this auspicious period is at the Kumbh Mela, celebrated Allahabad, Haridwar, Ujjain, and Nashik.

Makar Sankranti is also celebrated as a harvest festival inalmost all parts of the country. Known as Bhogali Bihu in Assam, Pongal in TN, Lohri in Punjab, Haldi Kumkum in Maharashtra, Khichiri Sankranti in Uttar Pradesh, and Uttarayan in Gujarat, Makar Sankranti is celebrated with kite flying competitions, folk dancing, bonfires, decorating cattle, and of course sharing sweetmeats.

While Mitha Pongal, Kurmure Laddoo, Sarson ka Saag, Khichiri, Ariselu, Ellu, Sugarcane, are all foods made and shared on Makar Sankranti, Til Gur has come to be synonymous with the festival. While Til Gur is often made with white sesame seeds, I have always preferred the taste of black sesame seeds. They impart a delicious flavour and when combined with jaggery give a sparkling look to this evergreen sweet. Here's my recipe for the nuttiest, smokiest, and crunchiest Til Gur ever!!

Ingredients:
1 cup black sesame seeds
1 cup jaggery
1 tsp ghee
2 tbsp raw peanuts
1/2 tsp cardamom powder

Method:

1. Dry roast the sesame seeds on medium heat until it changes colour and gives off a sweet fragrance. Set aside to cool.
2. Roast the peanuts in the same pan until the skin begins to fall off, and the nuts become golden brown. Remove into a separate plate. Once cool, remove the peels, and crush coarsely.
3. Place a heavy-bottomed pan on the hob. Put 1/4 cup water into this and warm slightly. Now add the jaggery and one teaspoon ghee. Cook until it begins to bubble and splutter. Be careful at this stage as the heated jaggery might fly out of the pan. Keep stirring until the jaggery acquires a thickness.
4. Add the sesame seeds, peanuts, and cardamom powder to the jaggery. Mix well, and cook for 2-3 minutes.
5. Grease a cookie plate or pan with some ghee. Remove the Til Gur into the thali. Quickly pat down evenly. Once the Til Gur begins to set, mark out squares or diamonds of a desirable size. Cut into pieces once the Til Gur is completely cool.
6. Store in an airtight container and enjoy with hot tea!!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Cranberry Orange Relish

For Taste & Create V, I have been paired with Jill of Hey, That Tastes Good! Eagerly, I browsed through Jill's site for a recipe to create. Jill's site was an education for me - it was my first encounter with a blogger who blogs gluten free. Hmmmm, I thought, here's a challenge for me!! After reviewing several recipes that appeared delicious, I settled on the Cranberry-Orange Relish, for several reasons! Firstly, I love cranberries. Secondly, I adore oranges. Thirdly, I am fanatical about relishes. And last but not the least, I had never tried making anything with cranberries thus far.

Jill's original recipe can be found at: Cranberry Orange Relish. It calls for the pulp and zest of 1 orange, 3 cups cranberries, and 11/2 cups sugar to be whisked together in the food processor, refrigerated to blend well, and then enjoyed.


Much as I liked this recipe, I found that I could not follow it exactly. Firstly, my food processor had just given way. And secondly, an uncooked relish would not do too well in my home! I had tried a chutney with pineapples recently, and learnt a lot from the experience. Besides, the moment I saw Jill's recipe, my creative cap came on and I could not resist the cook's licence to create. Here's my version of this wonderful relish.

Ingredients:
11/2 cups cranberries
2 oranges
3/4 cup sugar
1/2 cup water
1" stick cinnamon
1/2 star anise
2tbsp lemon juice

Method:

1. Peel the oranges, remove any seeds, and chop roughly.
2. In a large saucepan, combine the cranberries, chopped oranges, water, and sugar. Cook until the sugar melts and the fruit is soft.
3. Add the star anise and the cinnamon stick, and cool the relish until it reduces in half. Now add the lemon juice. Stir well, and cook till all the liquid is gone and the relish acquires a jelly like mass.
4. Turn off the heat. Allow the relish to cool, bottle, and refrigerate. Leave for a few days before use.

Enjoy this relish with biscuits, cheese, and cold meats or on a sandwich! Thanks to Jill for an inspiring recipe.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Kulhad Wali Chai (Masala Tea in Earthenware Pots)

Anyone with any experience of travelling by rail in India will be all too familiar with 'Kulhad Wali Chai'. Served in earthenware glasses which are baked by potters in wood-fired furnaces, this syrupy and spicy Chai carries with it the sweet smell of the earth.


Without doubt, 'Kulhad Wali Chai' beckons the weary traveller and is the ultimate liquid comfort in a glass. I have had a passionate love for tea since I first sipped this concoction as a child travelling between Nagpur and Aurangabad!! For me, chilly winter mornings are synonymous with holding a warm tea glass in my bare hands, slowly sipping this soothing liquid. As comforting as the strum of the guitar to Simon & Garfunkel lyrics:

But look around, leaves are brown now
And the sky is a hazy shade of winter

This one's for jugalbandi Click: Liquid Comfort, January 2008.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Winter Warmers: Healthy Vegetarian Tacos

Tacos are a great favourite in my home and I am very experimental with the filling I make for for them. Here's a version of some yummy healthy vegetarian tacos that I made last weekend.


Ingredients:
4 large taco shells
1 tbsp olive oil
3 cloves garlic, crushed
1 medium onion, chopped fine
1 green pepper, chopped
1 green zucchini, chopped
1 yellow zucchini, chopped
1 tin black beans, drained
1 Jalapeno pepper, chopped fine
4 medium tomatoes, chopped fine
1/2 cup chunky tomato salsa
1/2 tsp Italian herbs
1/2 tsp crushed black pepper
Salt to taste
1/2 cup grated cheese (I used a mix of Cheddar and Mozzarella)


Method:

1. Set the oven to 350F. Place the taco shells on a cookie sheet, at least 1 inch apart. Heat for 10 minutes or until they appear toasted and lightly brown. Turn off the heat.
2. In the meanwhile, prepare the filling. In a wide-bottomed saucepan, pour the olive oil. When heated, add the garlic and fry until it releases a fragrance. Now add the onions, and fry them till transparent.
3. Add the chopped green peppers, the yellow and green zucchini, and the black beans for around 6-7 minutes. Now add the tomatoes, the chunky tomato salsa, Jalapeno pepper, crushed pepper, and Italian herbs. Blend well, cover and cook for another 6-8 minutes.
4. Remove cover, reduce the liquid in the sauce if any. Turn off the heat.
5. Carefully, remove the taco shells from the oven. Spoon in the filling. Sprinkle with 1/4 of the grated cheese. Replace on the cookie sheet. Repeat with each of the shells.
6. Set oven to 350F. Place cookie sheet in the oven and bake for 8-10 minutes or until the cheese has melted completely.

Sit back, and enjoy the compliments!!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.