Dates Pickle

IMAG0960

Dates are a rich source of dietary fibres, iron, potassium and  calcium. When made into pickles it has a sweet tangy taste and goes well with parathas, biriyani and fried rice. Since they are rich in fibers it also aids in digestion and improves appetite.

Dates after soaked in vinegar for 3 days

Dates after soaked in vinegar for 3 days

Heat the oil in a pan and pop the mustard seeds, then fry the chopped ginger-garlic, fenugreek and curry leaves

Heat the oil in a pan and pop the mustard seeds, then fry the chopped ginger-garlic, fenugreek and curry leaves

now add the rest of the powders including salt and saute until the aroma comes

now add the rest of the powders including salt and saute until the aroma comes

Now add the soaked dates to this

Now add the soaked dates to this

Dates Pickle
 
Prep time
Cook time
Total time
 
This sweet and sour yet spicy pickle is a one-of-a-kind of pickle that you'll never get tired of. And it goes well with almost any kind of Indian food.
Author:
Recipe type: Pickle
Cuisine: Indian
Ingredients
  • Dates - 1 lb, pitted and cut in two(the harder type of dates is good enough)
  • Garlic - 2 Tbsp, finely chopped
  • Ginger - 2 Tbsp, finely chopped
  • Chili powder - 3 tsp
  • Turmeric powder - ½ tsp
  • Mustard seeds - 1 tsp
  • Fenugreek powder - ½ tsp
  • Asafoetida powder - ½ tsp
  • Vinegar - about 1& ½ cups
  • Curry leaves - 2 sprigs
  • Oil - ¼ cup
  • Salt - 2-3 tsp
Instructions
  1. Put the pitted dates in a glass jar and pour in the vinegar. The vinegar has to be on top just above the dates. Store away for 3 days. After 3 days the dates will turn really soft. If you don't like the pickle too sour you may discard away some the vinegar that has not been absorbed by the dates.
  2. Take a skillet and heat the oil. Once hot, pop the mustard seeds and add the chopped ginger and garlic, fenugreek and curry leaves and saute for a minute.
  3. Now add the rest of the spice powders including salt and saute till the aroma from the spices comes.
  4. Then add the vinegar-soaked dates to the pan and mix well.
  5. This pickle is good to consume right away. Store away the rest of the pickle in dry, air-tight jars at room temperature for up to 3 months.
  6. This goes well with almost everything such as rice, chappathis, naan and even breakfast dishes such as idlis, dosas and pooris.

 

Mix well with the masalas and enjoy right away. Store the remaining in air-tight jars at room temperature for upto 3 months

Mix well with the masalas and enjoy right away. Store the remaining in air-tight jars at room temperature for up to 3 months

Reprogram Your Life

“Do not conform to the pattern of this world, but be transformed by the renewing of your mind. ...” Romans12:2, NIV

“Do not conform to the pattern of this world, but be transformed by the renewing of your mind. …” Romans12:2, NIV

 

A WORD FOR THIS WEEK

A person grew up in a very poor environment. His parents lost everything during the Great Depression. He had no money, no education and no future to speak of. He had been programmed with poverty, defeat and mediocrity. He could have settled there. That’s all he had seen. He could have thought, “Hey, this is just my lot in life. We’re just poor, defeated people.” But at 17 years old when he gave his life to Christ, he started reprogramming his thinking. Deep down something said, “You were made for more than this. You’re not supposed to constantly struggle, to barely make it through life.” He could feel those seeds of greatness stirring on the inside. His attitude was, “This may be where I am, but this is not who I am. I may be in defeat, but I am not defeated. I’m a child of the Most High God.”

Today, no matter what has happened in your past, remember that ultimately, you can reprogram your life for greatness. You can let go of the wrong programming of the world and renew your mind according to the Word of God. Let His truth sink in so you can rise up into the greatness that God has in store for you!

If you haven’t reprogrammed your life, then this is the time!

Potato Bondas

‘Bonda’ is an Indian term which means a fried snack that’s shaped liked a ball. There are a number of different types of bondas but here’s our first recipe for making potato bondas. This is also an easy recipe, once the potatoes are cooked, the rest is quick. With 3 medium-sized potatoes you can make a delicious snack for 5-8 people. 

IMG-20140723-WA0013

 

The potatoes need to be cooked(boiled in water)first, mashed and then sautéed with spices and other ingredients before covering it in a batter and frying them. 

Boil the potatoes with skin on so they don't absorb a lot of water

Boil the potatoes with skin on so they don’t absorb a lot of water

Once cooked, peel off skin and mash them well

Once cooked, peel off skin and mash them well

Ingredients for adding to the cooked potatoes

Ingredients for adding to the cooked potatoes

Saute the onions, green chillies, curry leaves and ginger-garlic paste in a little oil. Add the turmeric powder, mashed potatoes and salt

Saute the onions, green chillies, curry leaves and ginger-garlic paste in a little oil. Add the turmeric powder, mashed potatoes and salt

Using your bare hand roll the potato mixture into balls

Using your bare hand roll the potato mixture into balls

Potato Bondas
 
Prep time
Cook time
Total time
 
Cooked potatoes coated in batter and then deep-fried in oil is what 'potato bondas' is all about. This makes a delicious appetizer/snack.
Author:
Recipe type: Appetizer
Cuisine: Indian
Serves: 5-8
Ingredients
  • Potatoes - 3 medium sized
  • Onion - 1 large, sliced
  • Ginger-garlic paste - 1 Tbsp
  • Green chilies - 2, chopped (add according to your spice level)
  • Curry leaves - 1 sprig(tear or chop them for better taste)
  • Turmeric powder - ½ tsp
  • Mustard seeds - 1 tsp(optional)
  • Oil - 2 Tbsp
  • Salt - 1 tsp
  • For the Batter:
  • Gram(chick pea) flour or moong dhal flour - 2 cups
  • Rice flour or corn flour - 2 Tbsp
  • Turmeric powder - ¼ tsp
  • Asafoetida - ¼ tsp
  • Salt - ½ tsp
  • Oil for frying - take enough oil that will fill ¼ of a deep frying pan
  • Water - about 1 cup
Instructions
  1. Wash and scrub the potatoes and boil them whole with skin on in a saucepan with enough water to cover to potatoes. It will take about 15-20 minutes to cook them. Add about ¼ tsp of salt to the water so it cooks faster.
  2. Once they are cooked, strain off the water completely and peel off the skin. Mash them well using a masher or back of a spoon.
  3. Heat 2 Tbsp of oil in a pan and pop the mustard seeds. Then add the sliced onions, green chilies, curry leaves and turmeric powder. Fry till the onions are translucent.
  4. Now add the mashed potatoes to this; add salt and mix well. Turn off stove.
  5. When the potatoes are cooler, using your bare hand roll into medium sized balls.
  6. Take a bowl and put in all the ingredients for the batter.
  7. Add water little by little and prepare the batter into a not-so-thick and not-so-loose consistency.
  8. Now dip and coat each potato balls with the batter so that the balls are well coated.
  9. Take a deep frying pan/wok and add enough oil to fill ¼ of the pan.
  10. When the oil is hot, add the batter coated balls one by one into the oil. Do not crowd the pan but instead leave enough space and separate the balls using a ladle.
  11. When they turn golden brown flip them over one by one and take care not to splash the hot oil while doing so.
  12. Transfer onto paper towels to absorb excess oil.
  13. Enjoy them as such or with your favourite dipping sauce.

 

Ingredients for the batter

Ingredients for the batter

Use about 1 cup of water and make a not so thick batter

Use about 1 cup of water and make a not so thick batter

Dip each ball in the batter so that the ball is well covered with it

Dip each ball in the batter so that the ball is well covered with it

Fry in hot oil

Fry in hot oil

Transfer onto paper towels

Transfer onto paper towels

 

It’s Never too Late

“See, I am doing a new thing! Now it springs up; do you not perceive it? ...”Isaiah 43:19

“See, I am doing a new thing! Now it springs up; do you not perceive it? …”Isaiah 43:19

A WORD FOR THIS WEEK

No matter what has happened in your life, it is never too late to become everything God created you to be. The key is to clear out all the negative things people have said about you and focus on what God says about you!

You are not who people say you are. You are who God says you are. You have to clear out what that old coach or teacher said about you. Delete it. Quit dwelling on that. You have exactly what you need for the race that’s been designed for you. Clear out what the counselor said, “You’re just a C student. You’re not college material.” Delete it. You’re an A student. You have seeds of greatness. Clear out what the ex-boyfriend or ex-spouse said, “You’re not attractive. You’re not good enough for me.” Delete it. You’re a masterpiece, one of a kind, beautiful, attractive, God’s prized possession. You might even have to clear out what a parent said or whoever raised you. “You’re so undisciplined. You’re never going to amount to much. You can’t do anything right.” Delete it. You are destined to do great things. You’re destined to leave your mark on this generation, and it’s never too late to embrace all that God has in store for you!

Have a Beautiful Week Ahead!

Bhatura

Bhatura is a kind of fried Indian roti. It’s a little different from poori as a leavening agent such as yeast or baking powder is used. Bhatura isn’t a common dish in South India so it wasn’t until one of the ladies at church shared this with me that I first had it. Since then bhatura has become a common breakfast at my home.This is the kind of breakfast that your children will love. I’ve tried it with a number of side dishes such as potato kurma, chutney, egg masala, chicken curry, channa and even the kerala pachaddi and I should admit that it goes well with everything. 

In this recipe after the dough is well kneaded, it needs to sit for about 1/2 hour before rolling it. Good luck to you and thanks to Rajany amamma for introducing bhatura to me : )

IMAG0564

Divide the dough into smaller parts and roll them

Divide the dough into smaller parts and roll them

Using a rolling pin roll them in any shape that you prefer but make sure that its level throughout

Using a rolling pin flatten them into any shape that you prefer but make sure that its level throughout

Deep fry in oil pressing with the back of your ladle and flip over once one side is done

Deep fry in oil pressing with the back of your ladle and flip over when one side is done

Bhatura
 
Prep time
Cook time
Total time
 
A deep fried Indian bread which is chewy and slightly elastic is a great choice for breakfast.
Author:
Cuisine: Indian
Ingredients
  • All purpose flour - 2 cups
  • Semolina(rava) - 2 Tbsp
  • Milk - ½ cup
  • Yoghurt(curd) - 3 Tbsp
  • Sugar - ½ tsp
  • Salt - ¼ tsp
  • Yeast - ½ tsp (dissolve in about 4Tbsp of luke-warm water)
  • Water - for kneading
  • Oil - About 2 cups
Instructions
  1. Combine all the dry ingredients in a big bowl and add milk, yogurt, the yeast in water and knead slowly using your bare hand.
  2. Add water little by little and knead well until the dough is firm but not hard. If it turns our sticky add 1 Tbsp of flour at a time and knead until it's soft but firm.
  3. If it's too dry then add 1 Tbsp of water at a time and knead until soft but firm.
  4. Keep covered and let it sit for ½ hour or more until it rises.
  5. Then roll into lemon sized balls and flatten evenly with a rolling pin.
  6. Heat oil in a deep skillet and once its hot fry slide the bhatura into the hot oil and press it in the centre and on the sides with the back of the ladle and it will puff up.
  7. Turn over to the other side and let it cook for few seconds before transferring it onto paper towels.
  8. Enjoy with a side dish of your choice.
Notes
The oil has to be hot enough(not boiling hot) or the bhatura won't puff up.

 

 

With beetroot pachadi

With beetroot pachadi

With egg masala

With egg masala