Mango Cheesecake

Mango is a versatile fruit, often used sliced, cubed, and pulped. Mango is often used for celebratory occasions in Indian cuisine, utilized in solid desserts as well as drinks such as mango lassi. Mango can even be ground into Amchoor or Umchur, a powder made out of unripe sun-dried mangos, and used in various spice blends. Mango is one of our family favorites and readers of this blog will be familiar with my prior posts on October 26, 2011 and August 30, 2012, illustrating how mango is incorporated into a number of occasions.  Below I would like to share three pictures illustrating how we  incorporate mangoes in preparing a variety of desserts.

Mustard (Lai)

Welcome to spring 2013!

With the arrival of spring every year I like to take advantage of the cool weather crop like mustard that can be grown in a short growing season here in the Northeast and again in the fall before the hard frost. I’ve been growing mustard, known as lai in my nani’s kitchen, mainly for greens not only in the spring but also during the fall. Freshly harvested produce is vibrant in color and tastes so good that you don’t even have to add any spices or seasonings except some basic salt and black pepper. Below I am sharing three pictures of 2012 spring since the winter last year was quite mild in New England. Last year by this time I had beautiful mustard blooming in my garden. Please see my entry posted on March 31, 2012 on this blog.

Quinoa Simply Delicious

Being an avid gardener my garden wouldn’t be complete without quinoa (bathuwa) greens. Over the years I have grown a variety of vegetables in the small garden simply by experimenting with different seeds I had preserved. Quinoa is quite versatile seed that is gluten free and is easily digested. It can be prepared by using whole seeds, coarsely ground quinoa flour or simply by using the combination of both in making a variety of sweet to savory dishes particularly while fasting when the grain based diet is avoided. As I have mentioned on my blog, the Indian cooking varies dramatically from region to region with its own distinct flavors. Brought up in the northern hills of India, my mother often used quinoa seeds in many forms and the leaves were cooked as any leafy greens like amaranth (chau lai), spinach, fenugreek, radish leaves and mustard. 2013 is the International Year for Quinoa that was declared by the United Nations. Please see my entries posted on August 19 and September 20, 2011 on this blog.

1 cup quinoa
1 teaspoon oil
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric – optional
1/2 teaspoon ground cumin
13/4 cups vegetable stock or as desired
1 cup cubed cooked sweet potatoes
Nuts of choice

1) To prepare this dish simply follow the steps given for the Spicy Quinoa recipe posted on November 29, 2010 on Nani’s Indian Cooking blog except season liberally and use the vegetable stock instead of water. Just before serving add the nuts of choice if desired.

Yield: 4-6 servings.

Happy Makar Sankranti!

Happy Makar Sankranti! Thanks to all the readers for the support over the years. Wishing you health, happiness, and prosperity in 2013! I started my blog “Nani’s Indian Cooking” on January 14, 2007 as a way to introduce my book “Nani’s Vegetarian Cooking”. I am often asked what does Nani mean? Nani means maternal grandmother in Hindi. As we celebrate Makar Sankranti, I remember my first visit over five decades ago to my naniji’s place (called “nunihal” in Hindi meaning maternal grandparents’ place) in Dwarahat, State of Uttarakhand (previously a part of Uttar Pradesh) in the northern hills of India. She used to roast the sesame seeds and the aroma of those roasting sesame seeds still lingers in my mind as I now make these sweets in my kitchen.  Below are the pictures of sesame-based sweets I have made over the years.  For more information please see my earlier entries posted on January 14, 2008 and January 14, 2012 on this blog.

Taro Fritters

1 taro root, peeled and washed
1/4 cup besan (chickpea flour)
1/4 cup rice flour
1/8 teaspoon chili powder
1/2 teaspoon salt and a generous pinch of baking powder
Vegetable oil for deep-frying

1) Pat dry excess moisture from peeled taro (gaderi). Slice taro root as thinly as possible, yielding about 25 to 30 slices and set aside.
2) Combine all the dry ingredients in a mixing bowl and add a little water at a time to make a smooth batter. Add more chickpea flour or water to achieve the right consistency of the batter. Set aside.
3) In a large cast-iron skillet or preferably high-sided pan, heat the oil over medium-high heat. Dip one slice at a time into prepared batter coating completely and shake off excess batter. Fry, a few at a time, 20 to 30 seconds each side or until golden brown. Drain on paper towels and repeat the process until all the slices are deep- fried. Serve warm.

Note: Taro is one of the tubers used like potato and has many varieties. See one of my posts dated August 19, 2012.

Coriander

Coriander (hara dhania) is one of the herbs used in practically every savory dish in India. Being an avid gardener, I started growing it indoors over three decades ago but it didn’t do well. Today, thanks to my tiny backyard garden, it not only gives me immense pleasure but also feeds all five senses regardless of the challenges I face living with SCI. Coriander and many green leafy vegetables do well during autumn or in spring to early summer until it starts setting seeds. See my earlier posts of August 19, 2010, March 31 and Sept 25, 2012.

With winter approaching, I dread the physical hardship of the cold season with SCI challenges. With shorter daylight and the feeling of being cooped indoors, the company of full of life plant feeds all my senses. With a little bit of effort, though, I can preserve some of the greenery by bringing plants indoors. Below I have displayed one of the coriander pictures that did particularly well in my garden this fall.

Happy Diwali (Deepavali)!

Wishing you all a very happy, healthy and prosperous Deepavali!