Curried Turnip with Daikon Greens and Cauliflower Leaves

 Its been quite some time that I shared with you all another one of my creations with different greens which my kids would call delicious but weird. Well I am hoping people around me get so used to using, eating and enjoying these different green leafy vegetables that the word ‘WoW’ replaces the weird in them.

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As a family we enjoy eating root vegetables especially in fall and winter months. They are cheap, readily available, comforting and extremely nourishing for this time of the year. I am particularly fond of turnips often ignored by most chefs in the restaurants and most home cooks in the the grocery store. Belonging to the cruciferous family of cauliflower, kale etc. it is a very humble, unassuming vegetable rich in many vitamins and minerals. It is a carbohydrate rich vegetable with 14% of calories coming from protein, high in fiber and containing a small percentage of polyunsaturated fats ( with better ratio of Omega 3’s to Omega 6’s) and off course high in potassium, vit.K, C and riboflavin and many other phytonutrients. Phew that is a lot for this unassuming vegetable!!

I have cooked it today with daikon greens from an Indian grocery store where the worker was trimming the greens off and throwing them (other grocery stores chop them completely !!) and the vibrant green cauliflower leaves from the farmer’s market where they are happy to part with these supernutritious leaves with a big question and a frown – ‘what do you do with these??? Cook them???Really !!! And these leaves are all FREE !!!

It is a simple recipe very fitting for a simpler vegetable, it truely lets its slightly pungent flavour shine. Adding fennel seeds and nigella seeds enhances the flavour and elevates it to a whole new level. Hope you will enjoy this vibrant, delicious dish as much as we did.

 

INGREDIENTS

2 turnips peeled and grated

1 cup radish leaves and cauliflower leaves finely chopped  you may remove the thick stems from the cauliflower leaves)
1 onion finely chopped
1 green chilli slit lengthwise
1 medium size tomato chopped
1 clove garlic finely chopped
1/2 tsp. nigella seeds
1/2 tsp. fennel seeds
1/2 tsp. turmeric powder
1/2 tsp.red chilli powder or cayenne pepper
salt to taste 
a pinch asafoetida ( optional )
2 tsp. coconut oil or ghee 
 
METHOD
1. In a cast iron pan heat the oil, Saute’ the oniion, garlic, green chilli, fennel seeds and nigella seeds.
2. After few minutes when the onions are translucent and mixture fragrant add the grated radish and the greens. On medium heat saute’ and let the mixture cook for 6-8 minutes tll the greens and radish both are cooked through and vibrant green in colour
3. Add the turmeric and red chilli powder..
4. Add chopped tomato,mix and cook covered for few minutes till the tomatoes are softened.
5. Add salt and serve with rice, roti or quinoa.
6. Enjoy a fragrant, extremely flavourful and delicious side dish.
 
P.S  In my native language turnips are called ‘ Gogru” and a naive simpleton is often called Gogru too!!!
 

 

 

 

FOOD HUMOUR


 The Problem with Speaking English

  1. Japanese eat very little fat and suffer fewer heart attacks than us.
  2. Mexicans eat a lot of fat and suffer fewer heart attacks than us.
  3. Chinese drink very little red wine and suffer fewer heart attacks than us.
  4. Italians drink excessive amounts of red wine and suffer fewer heart attacks than us.
  5. Germans drink beer and eat lots of sausages and fats and suffer fewer heart attacks than us.

CONCLUSION: Eat and drink what you like. Speaking English is apparently what kills you

 

Kothimeera Verusenaga Pachadi (Coriander and Peanut Chutney)

greenzgrains / kamlesh Tukrel:

Love green chutney and all its variations, sooo delicious and versatile

Originally posted on ãhãram:

Peanut and Coriander Chutney/Kothimeera Verusenaga Pachadi

Peanut and Coriander Chutney/Kothimeera Verusenaga Pachadi

Kothimeera Verusenaga Pachadi (Coriander and Peanut Chutney) is a versatile chutney that can used as an accompaniment to idli and dosa or then to spice up a sandwich (yes, yes, Indian sandwiches are laced with chutnies.:-)).

I like the chutney better than the plain Kothimeera Pachadi because it is far creamier because of the peanuts in it.

When I make this chutney for Sandwiches, it has no tempering. The tempering is added only when it is used as an accompaniment to idlis or dosas)

Yield: 3/4 Cup

Time: 10 Mins

Ingredients

  1. Fresh Coriander Leaves – 1 Packed Cup
  2. Peanuts – 1/4 Cup
  3. Green Chillies – 3 or 4
  4. Red Chilli – 1
  5. Sugar – 1/2 tsp
  6. Mustard Seeds – 1/2 tsp
  7. Udad Dal – 1/2 tsp
  8. Oil – 1 tsp
  9. Salt to Taste

Method

  1. Dry roast the peanuts till they start to change…

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Homemade Tahini Paste

greenzgrains / kamlesh Tukrel:

Simple but great recipe!!!

Originally posted on Gluten Free Fabulous:

tahiniI’m going to be making some hummus in the next few days so I wanted to get my tahini made beforehand. Tahini is great for many other things as well – it goes great for salad dressings, other dips,  and falafel to name a few. It’s very easy to make and costs much less to make it at home than it does to buy at the store, and you aren’t getting any of the preservatives.

tahini3Ingredients:
2 cups white sesame seeds (about 10 oz)
1/2 cup extra virgin olive oil
1 teaspoon sea salt

Preheat the oven to 350F and spread the seeds on a baking sheet. Gently stir them every few minutes and let them become lightly golden, about 15 minutes.  Remove from the oven and allow them to completely cool. Place in a food processor with the salt and start to blend. Slowly add the olive oil to…

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