Tuesday, July 22, 2014

Blue Corn, Purple and Red Rice Dosai - Makka Cholam Dosai

This recipe is a variation of the ever popular kongu recipe chola paniyaram which uses sorghum. When my mom said that maize is also used in making paniyaram I was willing to give it a try. Since we added purple and red rice both of which have a sticky texture we also added about 2 cups of old idli batter just before cooking so that the dosai will come out good. But the recipe below is for making the batter with idli rice to get the right consistency and texture.

Start with soaked blue corn and when it is half way through grinding add the rice and lentils.
Mix with salt and let it ferment. The picture on the right is after 8 hours. It would not rise like idli batter does but will turn slightly sour.

The color was amazing and the taste fantastic.

Blue Corn, Purple and Red Rice Dosai - Makka Cholam Dosai
Preparation Time:30 minutes + overnight soaking and fermenting
Cooking Time:30 minutes
Serves : 4-6
    For the batter
  1. 2 cups of blue corn
  2. 1/2 cup of Thai Purple rice
  3. 1/2 cup of Bhutan Red Rice
  4. 1 cup of idli rice (if you do not want the 2 rice mentioned above use 2 cups of idli rice)
  5. 2 tbsp of urad dal + 1 tsp of fenugreek seeds
  6. salt to taste
  7. 1/2 onion + few curry leaves + 2 tsp cumin seeds + 1 tbsp grated ginger
  8. Wash and soak the corn, rice and lentils separately, overnight.
  9. Using a wet grinder start blending the corn first and when it half way through, add the rice, lentils and fenugreek seeds. Blend to a fairly smooth batter with addition of just enough water to make a pourable batter.
  10. Add salt and let it ferment overnight or in warm weather about 8 hours should do it. Once fermented refrigerate till ready to use.
  1. Use a food processor or blender and mince the onions, curry leaves and cumin seeds coarsely and add it to the batter along with the ginger. Mix everything together.
  2. Heat the dosai pan pour a laddle of the batter, spread the batter using a circular motion. Cook on one side, flip and cook on the other till it nice and crisp.
  3. Serve with coconut chutney or any side dish of choice.

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Thursday, July 17, 2014

Grain of the Week - 29 - Blue Corn

Blue Corn the pretty grain is the star for this week. While is not that much different from the regular yellow corn you will all agree it is much prettier. Blue Corn is a novelty for me but it has been used by the Indians here in the US as far back as the sixteenth century. The other very good thing about blue corn is it is not as commercialized as the yellow corn. Perhaps Monsanto hasn't gotten to it yet. Moreover while 80% of yellow and white corn are GMO and perhaps almost impossible to find non-GMO varieties of those it might be slightly easier to find non-GMO blue corn. Blue corn's protein content is higher than that of yellow or white corn. source.

Blue Corn has antioxidant properties that other blue fruits and vegetables like blueberries, grapes also have. Blue corn is still used for making tortillas in Mexico and blue corn flour is increasingly getting popular but apparently the flour spoils much quicker than yellow/white corn flour. The reason that it is not more commonly available.

Corn is high carbohydrate food and hence overeating them is not a good thing. Corn is gluten free. They can eaten grilled, boiled, roasted and of course the flour can be made into bread. The reason I picked up this corn for this week is because it is beautiful to look at. I am till thinking of what I can make with it.

One thing we have to studiously have in mind is the fact that corn is the basis for most of the junk food and highly processed foods we are marketed to andt the reason for the health crisis we have today. While eating corn as a whole grains is beneficial it is in our best interests to avoid the other processed forms of corn starting form that difficult to avoid - the morning cup of cereal!

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Wednesday, July 16, 2014

Sweet Lemony Carrots

DD2 likes to cook. Usually she is the sous chef to DD's head chef. She saw a recipe for Sweet Lemon Carrots in the Kids Post section of the Washington Post and wanted to make it. The recipe called for baby carrots. I did not have any at home and I was not ready to run to the grocery store. DD2 is not one to give up if she has put her mind to it so she settled on regular carrots and with the help of DD cut them into small strips to be used in the recipe.

The end result was a surprisingly good. Not bad at all for a first attempt at cooking. She took pictures and asked me to post it on the blog. Hope all of you enjoy this tasty recipe with hints of sweet and sour taste.

Sweet Lemony Carrots
Preparation Time:10 minutes
Cooking Time:15 minutes
Serves : 3-4
  1. 3 carrots peeled and cut into 2 inch strips
  2. 2 -3 tsp of butter
  3. 1/2 a lemon's worth of juice
  4. 2 tbsp of brown sugar
  5. 1 cup of water

  1. Heat a sauce with the water and add the carrots. Boil for 8 minutes till the carrots are tender.
  2. Strain the carrots and put them back in the pan along with the lemon juice, sugar and butter.
  3. Put the flame and stir for about 5-6 minutes till the sugar is glazed on to the carrots.
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