Raajma has always been one of my favorite dishes. It is so comforting, whether you are eating it with bread, rice, quinoa, or by itself. I have found that many cultures have some variation of "beans and rice" as a comfort food.
My husband V and I have been quite busy as of late: we are busy at work, we are planning a few vacations for the summer, and we are looking for a new place to live as our apartment lease is up soon. In the midst of our daily hustle and bustle, it can be difficult to prepare home-cooked meals. Whenever I feel that my days are overwhelmingly busy, I turn to my favorite kitchen appliance: the slow-cooker. My mom provided me with a recipe for making raajma, a curry made with red kidney beans, which is made on a stove and takes roughly 30 minutes to make. Not that 30 minutes is a lot of time, but the idea of dumping the ingredients into the slow-cooker and not having to worry about it was much more appealing. I often use my slow-cooker to make chili, and it turns out amazing because the ingredients have time to blend together and thicken.
Raajma has always been one of my favorite dishes. It is so comforting, whether you are eating it with bread, rice, quinoa, or by itself. I have found that many cultures have some variation of "beans and rice" as a comfort food.
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The past few days have been scorching hot with actual temperatures in the 90s and a heat index in the triple digits! When it is so hot outside, I like to keep my meals light and cool and trend toward the amazing raw fruits and vegetables of summer. I have also been hitting the gym regularly as my husband and I are planning a trip to the Caribbean this summer; and more exercise = hungrier! This lassi recipe is perfect before or after a good summer workout, as a quick and filling breakfast, or even a healthy post-dinner dessert! Lassi is a yogurt-based shake, and can be either salty or sweet. Regardless of whether it is salty or sweet, lassi has a hint of sourness because it is made with yogurt. The most popular form of lassi is made using mangoes as the sweet component. My Dad makes an incredible mango lassi at home using buttermilk and Alphonso mango puree; it is a must-have when I am visiting home during the summer.
I whipped up this lassi in five minutes, so it is perfect when you are short on time but need something filling. As I've noted elsewhere in this blog, my family comes from the state of Maharashtra in India. Maharashtra is located on the western coast of India. While my family is almost entirely vegetarian, fish is a commonly used in Maharashtrian cooking because it is a coastal state. Many dishes typically made in the neighboring coastal states of Goa and Kerala are also found in Maharashtrian cuisine. This recipe comes to my from my Aunt S. When I attended graduate school, I lived in the same city as Aunt S (and my uncle and cousins). When I felt homesick and had time take a break from studying, I would go to their house for a meal and to spend time together. During these trips, I realized that Aunt S actually cooks fish at home! I really enjoyed the fish she would make because it was simple and flavorful. One of the first fish recipes I tried making myself came from her (black pepper and lemon tilapia).
I love this recipe not only because it is so flavorful--but also because it is so heart healthy! The recipe calls for salmon, garlic, olive oil, and egg-whites--all of which are good for your heart. Chutney is a general word used in Indian cuisine for a condiment made with some mixture of spices, herbs, and vegetables or fruit. Chutneys may be sweet, sour, spicy, or a combination of all three. Chutneys are used frequently in Indian dishes to add flavor or heat to food. Indian grocery stores all sell a variety of pre-made chutneys, and when you are a jam they are great. If you have a little bit of time, however, nothing tastes as good as homemade chutney, which you can tailor to your tastes. Another big plus, as always, is that you know the ingredients you are putting in your homemade chutney and there are not artificial ingredients or preservatives!
Like most people, I regularly eat oatmeal for breakfast. When it is cold outside (and I will note that it is 37 degrees outside as I type this in mid-April), there is nothing more satisfying than a warm bowl of oatmeal to start your day. In Indian cuisine there is a dish that is very similar to oatmeal: sweet dalia. Dalia is the Hindi word for a porridge made of "cracked wheat," or crushed raw wheat kernels. Wheat gets a bad rap for being a carbohydrate, but this is exactly the kind of carbohydrate your body needs: unprocessed whole grains! Bob's Red Mill makes cracked wheat and you should be able to find it in your local grocery store.
Traditionally, sweet dalia is made with milk and sugar; sometimes cardamom and walnuts are added as well. To make mine a bit healthier and more "breakfast-y," I added fresh strawberries instead of sugar. I also used almond milk, but real milk is just fine of course. |
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July 2015
AuthorExploring Indian cuisine and trying to learn the recipes of my family. I hope to help and inspire others along the way. |