My mor milagai post on Instagram started a conversation between me and Radha, another Tambram schoolmate of mine. She mentioned how well it combines with fermented rice. This morning I had a bowl of rice that had now been fermenting a good 30 hours. I could see fermentation bubbles on the surface and it had that distinct funky smell. I had intended it for something else which the overcast skies put a spanner in. I could have made panta bhat, the Bengali version that has been on the list, but I also wanted to chip away at the mor milagai stash. No, it is not stashed away in my, now infamous, refrigerator #2 but might as well eat through the rest of the pantry while I am on #missionpantryclean.
This fermented rice used to be a popular breakfast dish in all parts of the country where rice is the staple. Known variously as pazhayadu, tangalanna, or yennai chadam, it was a great way to not only prevent waste but actually improve the nutritional content of the cereal. Fermentation, as we all know, increases the bio-availability of nutrients especially the B vitamins, as also calcium, and certain other trace minerals. Ayurveda bestows rice fermented like this with cooling properties, just what you need in the coming summer months. Hooray, for fermentation! Continue reading “Yennai Chadam – fermented rice”
A lot has happened in the past four weeks since my last post. I am back to eating foods through the week that are usually reserved for weekends!
It’s not a very long story, actually. Over the past few years I gave into TH’s helpful insistence on delegating more housework to the maid so that I had less on my mind and hands. But that is more complicated than it sounds.
There are two kinds of people: those who like to have extra hands to do their work, and those who wish they could do without. If you have a slight OCD regarding how you want things in your home and kitchen, you may have to start by teaching the maid everything. And then you have to remind her constantly (about the same thing) in a kind of continuing education for her (which has nothing to do with your OCD). If you can look the other way, then it is all fine and dandy. I cannot. I cannot drink out of cups with the lightest tea-stain; I have to have my veggies cut exactly so; the rug centered, the doors shut, and the windows open. All this takes supervision. I mean, really super-vision! One time I caught her about to chutney a roach along with the coriander! I don’t know how I saw from the corner of my eye what she could not while putting the ingredients in! Enough to say that after that there was little chance of her being allowed to cook unsupervised. To me it always felt as if the maid was in control of my time!
Pizza dinner on Monday
Continue reading “Sunday Brunch: Gobhi Paranthas”
1 medium banana, sliced
1 C (about 200ml) medium-fat milk (I use 3% for everything), chilled
sugar to taste (optional)
1/2 t vanilla extract
Blend everything. Pour into a glass – I make mine in a cup using a hand-blender and drink straight from that. Garnish with a few pieces of sliced banana if desired.
This is a great way to start off your busy day. In these roughly 200 calories I have covered a lot of ground for my daily recommended intake of calcium, Vitamins A, most of the Bs, C, and D, Magnesium, Potassium, and only 6-7 grams of fat (daily recommendation
for healthy people is 25 depends on your age, gender, height, and fitness. For me it is 50 grams* of fat)! Calculate your recommended fat intake. Never forget that some vitamins (A, D, E, and K) are fat soluble and can’t be absorbed unless there is some fat in your diet.
Power up your breakfasts.
* Remember that this includes all kinds of fats – butter and oils you can see in your food, as well as those that are invisible but present in all food and produce – and that all fats are not created equal!
Most of us get addicted to reading blogs before we get one of our own. I wandered into the food blog world one fine day looking for some variety in my daily cooking. Nothing fancy, just everyday cooking that would show new ways with the same old ingredients.
Here are a few that have been added to our list of family favourites, and have been cooked more than once in my kitchen. Tried and tested…
- Get your morning off to a good start with these scrumptious Pumpkin Cheddar Muffins from Manisha – (Indian Food Rocks)
- Pel’s (Elaichi et Cetera) scintillating Thai soup Kaeng Thom Yam, and Nam Prik Pao, the secret paste behind it.
- Bee and Jai’s (Jugalbandi) Kootu podi (spice mix for vegetables cooked with dal) from Southern India.
- Bhinda ni Kadhi – Gujarati okra kadhi (Spice Cafe).
- Bisi bele hulianna, a rice dish that was the essence of Karnataka cuisine to me (still is!) from Saakshi (Healthy Home Cooking), a serving of which can give you upwards of 20 varieties of food in one dish (including spices, of course)!
Check them out, if you haven’t already! Happy eating, and repeating! 😀