Category Archives: Recipe

Methi Miracle

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Methi (Fenugreek) is used in many different forms in Indian cooking.  Its use as greens, herbs and the seeds are innumerable. Its rich nutritional value (http://en.wikipedia.org/wiki/Fenugreek) has invaluable health benefits ranging from being hypoglycemic and hypolipidemic [Kassaian et al. Int J Vitam Nutr Res. 2009;79:34-39] effects to being used in treating a variety of digestive conditions such as gastritis, and constipation. It is also known to have anti-inflammatory properties and is widely popular as a galactagague which is to boost the production of breast milk. The mechanism of its action on increasing the production of breast milk appears to be from its ability to stimulate the production of sweat and the breast happens to be a modified sweat gland.

Below is a popular recipe using methi.

Masala Dosa (Crispy Rice and Lentil Crepe)

Rice flour – 2 cups

Split black gram lentils – ½ cup

Split chick pea lentils – 1 tbsp

Split mung lentils – 1 tbsp

Fenugreek seeds – ¼ tsp

Water – 3 cups

Oil for shallow frying – about ¼ cup

Salt – to taste

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Soak the lentils and fenugreek seeds for at least 4 hours. Drain and grind into a fine batter adding water a little at a time. Blend in the rice flour and salt adding the remaining water. Ferment overnight.

Heat a griddle on medium. Pour a ladle of batter and spread thin. Add a tea spoon of oil on the edges. Cook for a minute or till golden brown. Serve with chutney and potato curry (Recipe in the cookbook, Bengaluru Brunch).

Is it Bengaluru or Bangalore?

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I am a proud Bengalurian and in fact several generations of my family come from this very special place. I am a little frustrated with its current situation of having two different names “Bengaluru” and “Bangalore“. The original name of Bengaluru is actually Bendakaluru which I guess was shortened by the local community to make it easy to use it.  It was transformed to yet another new name during  the British rule in India as Bangalore probably due to pronunciation issues.  During the recent revolution with the names, perhaps by a patriotic group, we were supposed to go back to use the original names of most major Indian cities. With this rule, Bangalore is supposed to be replaced by its original name Bengaluru. Although the goal of reversing the name back to its authentic name was a great idea, it appears that the steps taken towards revising the name has not been adequate thus leading to this confusion. I sure wanted to show my support to the original name of my beautiful city and thus the title of my book, Bengaluru Brunch.

Why Yogurt?

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How to make yogurt at home? To make yogurt at home, start off with a yogurt culture which is plain yogurt available in the grocery store. The richness of yogurt depends on the nature of milk that will be used. For example, you could try whole milk that results in very thick yogurt versus fat-free milk that makes thinner yogurt.First heat the milk near boiling and allow it to cool till it is warm (approximately 115 degree F). stir in a tea spoon of yogurt culture, cover and set aside in a warm place.  A warm place can be created easily by turning the oven for 1 minute and turning it off. It takes approximately 4-6 hours for the culture to set. Store in the refrigerator.  Save the yogurt that was made previously to start a new batch. It takes two to three cycles before the yogurt texture is firm.

Role as probiotic (beneficial bacteria): Yogurt contains bacteria (typically Lactobacillus bulgaricus and Streptococcus thermophilus) which ferments lactose (milk sugar) to give a new taste and texture to the milk. Yogurt helps the gut  in many ways. It helps digest food, produce vitamins and protect against harmful pathogens. Elderly with declining levels of intestinal bifidus bacteria benefit from yogurt. Yogurt also appears to play a vital role in improving symptoms related to irritable bowel syndrome.

Use of yogurt in Indian cooking: Yogurt is eaten as is or as a common ingredient in many indian recipes. When yogurt is churned lightly, it becomes buttermilk (plain lassi). Churning yogurt over a length of time yields butter and makes the buttermilk fat free.

Scientific facts: Yogurt is a rich source of protein, calcium, and vitamins riboflavin, vitamin B6 and vitamin B12. Lactose intolerant individuals could still handle yogurt as lactose in the milk would be converted to simple sugars, glucose and galactose. Yogurt could also help prevent antibioitic-mediated diarrhea.

A tasty recipe: Mango Lassi