WWC - Brown Rice for Dinner: an event announcement

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The list goes on and on if I start talking about the health benefits of eating whole grains over the white-stuff. The most notable ofcourse is - the link between the consumption of more dietary fiber and whole grains and a lower incidence of colorectal cancer. It is also scientifically proven that by choosing foods with high-fiber content aid us in reducing and regulating our weight.

To emphasize and celebrate the goodness of our dear wholegrains, specifically, our beloved brown rice, I am guest hosting an event. I encourage (& also challenge) each one of you to swap at least one meal this month with brown rice instead of white rice. You will eat less and feel good about your intake. I promise.

So, are you all ready for taking up this challenge and send in your entries to me? Below are some details that you would want to know. :-). 

Wholesome Wholegrain Cooking (WWC)

Theme: Brown Rice for Dinner

Last Date of Submission: Feb 28th 2011

Participation Rules:

1. Make a dish with *Brown Rice* as its main ingredient and which can be served for dinner. Only Vegetarian entries and No deep fried recipes please.Eggs are allowed.

2. Use of logo is optional.

3. Provide a link to this announcement post and Sanjeeta's original WWC page in your posts. Old entries which are re-posted can be sent.

4. Send in your entries with your Name, Recipe Name, Recipe URL and a Picture (any size) to info(dot)siri(at)gmail(dot)com with a subject line of *WWC*.

5. If you don't have a blog, no worries. Make a dish with brown rice and send in the recipe details with a picture (optional) to the same email address mentioned above. I will publish them as a part of the roundup.

Some brown rice recipes already posted here -

Brown Rice Bisibelebath

Brown Rice and 16 Bean Adai (who said Adai can be served only for breakfast ;-))

Perfectly Oven Baked Brown Rice

I will be waiting....for all of your entries. :-)

Siri

Iron Rich Foods: Paneer Methi Chaman

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Iron deficiency is one of the common problems that we, women deal with and iron rich diet is often highly recommended. Why do we exactly need Iron? - its main use is to transport oxygen to the body, ensure that our immunity system is strong and to produce energy in the body. Some of the main sources of iron are - beet root, spinach, broccoli, spinach, lentils, almonds, dates etc.

Today let us talk about our beloved Spinach. Shall we - Its not just meant for Popeye, but for all his fans too :). Me and my husband are ardent fans of both popeye and spinach. I sometimes jokingly say that my husband might be an avatar of Popeye as he can eat spinach all through the week!!

Spinach, the generously green plant is one of the popular iron foods. In a serving of 180g (3/4 cup) of spinach, body gets 6.43mg of iron.

Paneer Methi Chaman

When we are talking about *Iron-rich* recipes, the first thing that comes to our mind is -"Greens". This dish has loads of them and combined with Paneer, it tastes even better. The addition of both fresh fenugreek leaves and kasuri methi gives it an unbeatable flavor quotient.

Preparation Time: 15 mins

Cooking Time: 20 mins

Serves 4

Adapted from Tarla Dalal's Know Your Green Leafy Vegetables

Ingredients -

4 cups spinach, roughly chopped

1 tsp dried fenugreek leaves (kasuri methi)

2 cups fenugreek leaves, roughly chopped

1 cup paneer (indian cottage cheese), cubed

1 tbsp oil

1 tsp cumin seeds (jeera)

1/2 cup onions, chopped

1/4 tsp asafoetida (hing)

a pinch of turmeric

1/4 tsp chilli powder

1/2 tsp dhania powder (coriander powder)

1 tsp ginger garlic paste

1/4 tsp garam masala

salt to taste

some fresh coriander - for garnishing

Preparation -

Step 1: Heat a small pan on medium heat and roast the dried fenugreek leaves till crisp for 1-2 mins. Keep aside.

Step 2: Boil water in a vessel and blanch the spinach and fenugreek leaves for 2-3 mins. To retain the bright green color, place the greens under cold water immediately.

Step 3: Drain the greens and blend in a mixer till smooth, adding little water at a time. Keep aside.

Step 4: Heat oil in a wide pan and add cumin seeds and onions. Saute until light golden brown. Add ginger-garlic paste. Mix and cook for 1-2 mins until the raw taste disappears. Season with asafoetida, turmeric, chilli powder, coriander powder and dried fenugreek leaves (crushed between both the palms). Saute everything for 3-4 mins on medium-low flame.

Step 5: Add salt, paneer cubes (which can be added as-is or lightly fried in 1/2 tsp of oil, like I did) and garam masala. Depending on the consistency you want, add about 1/4 cup of water if desired. Cook on a medium-low flame for 4-5 mins, stirring once or twice in between.

Step 6: Garnish and Serve.

Note: If you want a rich, creamy taste, add in cream, milk or half-and-half.

Nitin bhayya - this post is for you. I hope - aap ye bhabhiji ke liye banauge and khilaoge bhi ;-)

Have a gorgeous weekend - for people on the west coast and for east coast - Stay warm, have hot soups and enjoy the snow :)

until next time,
Siri

Beat the Heat: Bottlegourd Kadhi (Anapakaaya Majjiga Pulusu)

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Bottlegourd Kadhi (Anapakaaya Majjiga Pulusu)

About "Beat the Heat" series

This is a series dedicated to those who suffer from a constant heart burn and acidity problems. Body heat has nothing to do with the seasons. It is a common misconception that our bodies generate heat only in summers. No. the body heat is dependent on our diet in take & the body type (as Ayurveda states -Vata, Pitta & Kapha). A balanced-diet is the key here and even if you are not suffering from any body heat, it is a good practice to incorporate such cooling foods which are not harsh on our digestive systems.

About the recipe:

Bottle gourd also called as Anapakaaya (in Telugu), Lauki or Dudhi (in Hindi) is a yellowish-green vegetable, in the shape of a bottle. (hence the name - bottle gourd ;-)). It is very commonly available in India and in US, you should find in any Indian grocery stores - fresh produce section. Cooked bottle gourd is cooling, calming, diuretic and easy to digest, thanks to its high water content. It is also effective against constipation and other digestive disorders.

Ingredients

2 cups of chopped bottle gourd pieces (Peel the skin, remove the seeds and chop)
1 cup yogurt
2 tbsp besan (or chickpea flour)
1/4 tsp of turmeric
salt - to taste

For tempering -

1 tsp of oil
1/2 tsp of each - urad dal, mustard seeds, cumin seeds
2 green chillies, finely chopped.  (remove seeds if you want it to be milder)
2 red chillies, tails nipped
2 tsp of minced fresh ginger

Preparation 

1. Boil 1 cup of water in a sauce pan and add the chopped bottle gourd pieces. Cover and cook until tender. 

2. Meanwhile, whisk in yogurt, besan, turmeric, salt and 1 cup of water, so there are no lumps. I use my hand as it is much more easier. Once the bottle gourd is cooked, add to the yogurt mixture, with the water in which it is cooked. Don't discard that water. Mix.

3. On medium flame, heat oil in a pan and add all the items listed under "Tempering". Let them splutter.  Slowly add the bottle gourd-yogurt mixture. Reduce the flame to LOW and cook until the raw smell of besan is gone. The key is - when you taste it, you shouldn't taste besan at all. Stir occasionally. Add 1/2 cup of water, depending on the consistency you want. 

Garnish with cilantro and Serve.

Note: This Kadhi, which I made on a Sunday night tasted great for 5 days, when kept refrigerated. I was prepared to throw the rest on Friday, but to my surprise - it was delicious. So, now I have one more make-ahead dish in my repertoire. :-)

Previously on Beat the Heat series:

Minty Stuffed Parathas

Hope you all have a great week ahead.

until next time,
Siri