popped amaranth seeds, fruit and nut parfait : a perfect recipe for fasting days...

Amaranth seeds are called Ramdaana in Hindi, we used to have Ramdaana laddoo in our childhood so I was in an impression that it is an Indian grain (pseudo grain). It was later that I found out that the grain was a traditional food for the ancient Aztecs of Mexico and is still a traditional food crop in Africa. This grain has been considered kosher by Hindus as it is used for religious fasting and also as an offering to God (prashad).

Amaranth can be the future food crop owing to the rich nutrients it has and the ability to withstand arid conditions. Don't you think the farming lands will be more and more arid in the coming years? It is a gluten free grain that cooks quickly.

You would be glad to know that Amaranth seeds have more protein content than quinoa, the much touted healthy grain that is helping people make huge carbon footprints. While quinoa has 8.1 gm protein per cup, Amaranth seeds provide 9.3 gm protein per cup. The essential amino acid Lysine which is missing in other grains, is found in Amaranth in good amounts. Rich in Magnesium, phosphorus, potassium, zinc etc, low on sodium so it makes a good grain substitute. I would rather say a good cereal substitute if you are dependent on cereals for your breakfast. The popped amaranth seeds are very interesting as it can be used in a versatile way.

The raw grain can be coked like rice using 3 parts water to one part amaranth and used to mix with milk or coconut milk to make your daily porridge. It can also be popped at home to make tasty no cook cereal. We get popped Amaranth in markets during fasting season, I buy it in bulk in such times. We love it with milk or with coconut milk.

Here is one easy parfait with popped Amaranth seeds.

Just layer chopped dry prunes, golden and black raisins, chopped almonds, popped amaranth seeds, hung yogurt and top the parfait glass with a fruit preserve of your choice. 

I used a homemade Mulberry preserve. Use strawberry or raspberry preserve or even fresh cut fruits. We love mangoes with it too.

You notice that there is no sugar added to this recipe. The fruit preserve has minimal sugar in it.

The crisp popped amaranth seeds are a nice contrast to creamy yogurt and chewy raisins, prunes and almonds. I love this combination and the husband also likes having it for breakfast. Mostly we just plonk everything in a cereal bowl and have it after lightly mixing it.

I layered it all into a glass for you all to see. Keeping some extra nuts and dry fruits on the side is useful as you might like to add on something or the other. Don't forget it makes a filling breakfast meal and keeps you full till lunch hours.

passion fruit and yogurt dessert with hint of lime and vanilla| healthy fruity desserts on the go..

A creamy dessert with a hint of lime and vanilla topped with passion fruit pulp is something you would repeat whenever you spot some passion fruit around you. Or may be other juicy sweet and tangy fruits as well. The crunch of the seeds makes the Passion fruit much more yummier than it is for me. The pulp and juice undoubtedly are the yummiest of fruits I have tasted myself. It can be light canary yellow to deep orange-yellow in color but the taste is always the same sweet tangy that explains you best why the fruit is named Passion fruit.

We get Passion fruit puree in tin packaging here in Delhi, never saw the real fruit being sold anywhere. And then I found them in Panaji veggie market of Goa. Immediately bought half a dozen of them without thinking how I would carry them. My cabin luggage was a few more of such delicate things to handle. A few of the fruits cracked but the flesh was intact and as yummy as it can be. Dripping with juice.

As we both like this fruit as a topping of a plain hung yogurt or sour cream, I decided not to spoil these hard earned passion fruits. The pulp and seeds will be a topping for a hung curd or sour cream based dessert for sure I thought. Tarts and cakes are not baked at home unless someone is visiting or the husband feels sugar deprived sometimes. And this time too he wanted something cake/pastry free. Good for me and very comforting to know that a very lightly sweetened dessert is what is being loved at home. I have served such desserts to friends and their kids too and I find if a dessert is packed with fresh flavors it is the best. The presence of flour/butter/sugar is just incidental as these three don't make a decent dessert together that you can enjoy day after day. Natural sweetness found in foods in their most natural form should be used in the best possible ways to make a dessert stunning.

Yes, I believe a dessert should be that last course of a meal that means a happy ending, so make it happy with fresh flavors, not glum and dead with added refined sugars.

Good looking serving glasses and fresh fruits have been my USP when I do desserts, there are other feel good factors than the dreaded sugar. You know what I mean..

Unspoiled, undiluted pleasure of a fresh tasting fruit is not to be missed. Bounty of nature to be enjoyed to the fullest. This recipe is very simple but requires preparation that starts a day ahead of serving. So it needs just about 10 minutes one day and another 5 minutes of assembly when you want to serve it the next day.

ingredients...
(3-5 servings)

yogurt (dahi) 2 cups
fresh cream (25% fat was used here : Amul fresh cream cartons) 1 cup
fresh zest of lime 1 tsp
pulp of a vanilla pod scraped just a pinch (or use real vanilla extract)
sugar 1 tbsp
fresh pulp of passion fruit as required (I used pulp from 4 fruits)
You can use tinned pulp of passion fruit too


procedure...

Line a sieve with muslin, prop it inside a suitably sized bowl and pour the yogurt in it. Cover with a plate and keep in the fridge overnight. All the whey would get sieved and nice and thick hung yogurt will be ready the next day.

Pour the fresh cream form the carton into a saucepan, add the lime zest and the scraped vanilla pulp and simmer on very low flame for about 5 minutes. Do not boil the cream at any point of time. Rest it for about 20 minutes and strain the cream into a bowl that you would use for whipping the mixture later. Cover and refrigerate.

The next day, just mix the hung yogurt with the cold flavored fresh cream and whip after adding the powdered sugar as well. The mixture will become fluffy and light.

Spoon into nice looking serving glasses and top with fresh passion fruit pulp. The thickness of layers of the two ingredients can be as per taste. Refrigerate the serving glasses at least for an hour before serving. This dessert sets beautifully like a mousse.

The best way to enjoy a dessert when you know everything you are having is good for you. You can top this cream and yogurt layer with mango pulp or cold strawberry coulis if you don't get passion fruit in your part of the world. Or kiwi fruits also make a stunning dessert the same way.

Just keep in mind the best fruity flavors of the season, you would never go wrong with a dessert.

Cheers..

Raw papaya and Carrots raita...a versatile yogurt dip...

 Some unassuming insipid looking vegetables can do wonders on your dining table. For me no vegetable is insipid as they all behave well when you like them. It is actually a two way relationship.

You take your time and cook them with interest, and cook them to the right degree of mushiness or crispness. The cooked texture of the vegetable is always a crucial factor in how the finished dish is going to taste.

Also, how the vegetable is cut or grated. With me, it's almost an OCD about how a vegetable should be cut or grated. Yes a fine grated and a coarse grated vegetable would taste differently in a raita like this.

See this post and you would know.

Off course seasonings and vegetable combinations make a difference to the final taste as well. Like this Raw papaya, English Carrots and red onions make a great combination together. With a generous sprinkling of chopped green coriander leaves.


ingredients...
(2-3 large servings)

coarse grated English carrots (summer carrots) 1 cup
coarse grated raw papaya 1 cup
finely diced red onions 1/2 cup
finely chopped green coriander leaves 1/2 cup
cumin seeds 2 tsp
fine chopped green chillies 2 tsp
salt and pepper to taste
sesame oil or any preferred oil 2 tsp
thick fresh yogurt 1.5 cup or a little more if you wish

procedure....

Heat the oil in a pan and tip in the cumin seeds. Wait till they crackle and then tip in the chopped green chillies. take care not to inhale directly over the pan as it might cause a bout of sneezing when chillies are being fried.

As the green chillies get fried add in the chopped red onions and fry them with a little salt sprinkled over it. Keep stirring till the onions get translucent.

Add the grated raw papaya and carrots, salt to taste and stir fry for a couple of minutes. Just till the grated vegetables start wilting and not really mushy cooked.

Add the pepper powder and green coriander , mix well and take off heat.

Let this cooked mixture cool down to room temperature...

Now add the yogurt and whisk well to mix everything together. Adjust seasoning and serve at room temperature. Some people like such raitas chilled so chill it before serving if you are one of them.

This is a nice side dish which will be appreciated for it's color as well as for the taste.

I have even tried it with a little cooked rice added and it becomes a nice curd rice meal for me. A great detox meal with or without rice and a tasty companion to an Indian meal.

Well, you can use this thick creamy raita as a bread spread as well. It keeps well in the fridge for a couple of days and even on room temperature for a couple of hours in Indian summers. In winters it can stay well on room temperature for a day.

Enjoy...