Steamed Spinach and Fenugreek dumplings

This post is dedicated to the one woman who would have trusted me to be good, even if the world thought I was evil; the woman who loved me so much so that the Gods would be jealous; the one who loved me unconditionally and probably even more than my own mom.........my Nani ji (maternal grandmom).

She passed away just before my marriage last year,(that will pain always as she had wished to see my 'dulha' and kiss him). My Nani believed in PDAs...public display of emotions. She always hugged everyone who visited her and would hold the person's chin and then kiss his/her forehead. The most loving lady I had ever known. I was close to all my grandparents(both sides), but nani was my partner-in-crime...my counsellor...my agony aunt...my best-est friend.
Infact everyone in the family thought (including my parents) that my death would follow hers. Alas, people grow up and grow strong...and life continues.

How I wish I could have stayed with her longer...the time just wasn't enough. I had stayed with her and helped her cook. Infact my first ever jalebi was made under her guidance. Needless to say she was a foodie and a great cook. (I guess it runs in the family, my mom is one too...hope I can continue the legacy).

Remembering her now still makes my eyes moisten. She was a Diabetic.

So this post is for all the diabetics of the world. Never give up. Be happy and lick the ice-cream (of life) before it melts ! Cheer up!!

A need to mention Sangeeth (of 'Art of Cooking Indian Food') 's Monthly event of "Eat Healthy, Fight Diabetes" is necessary. It was this event that inspired me to cook something for those who ineviatbly have a sweet tooth and more often than not are prey to 'diabetes' .
This ones' for you Sangeeth.

This dish has the best of both worlds....

It has Methi (Fenugreek leaves) that counter acts the disease. Infact Methi has been used in Indian cuisine since the Vedic age. Its only now that we are re-discovering its medicinal properties. So much so that Methi is also sold in drug stores across the United States, over the counter for lactating mothers as it helps in building more milk for the feeding child.

It also has Paalak (Spinach) which is a nutrition power house. The calcium in spinach strengthens bones, which is a must for diabetics, as the they are more prone to weak bones.

Served with sliced tomatoes which contain lycopene, one of the most powerful natural antioxidants, which, especially when tomatoes are cooked, has been found to help prevent prostrate cancer.

The fibre in this dish is attributed to the whole wheat flour and Bengal gram flour.

This dish is prepared by steaming, not deep frying, so fat free, low-sodium and healthy.

PAALK METHI NU MUTHIYA

(Steamed spinach and fenugreek dumplings )

Ingredients-

1 bunch spinach leaves, chopped
1/2 bunch fenugreek leaves, chopped (if using dried methi, use 4 tsp)
1 1/2 teaspoons green chilli-ginger paste
4 tablespoons whole wheat flour (gehun ka atta)
2 tablespoons Bengal gram flour (besan)
1/2 teaspoon cumin seeds

1/4 teaspoon soda-bi-carb (baking soda)
3 tablespoons oil
1 teaspoon chopped garlic

1 tablespoon lemon juice
2 tablespoons chopped coriander
salt to taste

Method-

In bowl mix all the ingredients. Add a little water if required.

Tip: Take care to see that the dough should not be very runny.

Now make small balls out of the dough using your palm. Brush the steamer with a little oil to avoid sticking of dough.

Steam for 15-20 minutes.

Tip: The more water the dough absorbs the softer and spongier the dumplings will be.

Serve topped with slices of cherry tomatoes and tiny cottage cheese cubes (if desired).

Do not Spook unless you are Spooken to!!

Shadows of a thousand years rise again unseen, Voices whisper in the trees,
"Tonight is Halloween!"

Asia is fast catching up with the idea of Halloween. Here in Hong Kong, its a BIG event. The streets are all lit up with bright pumpkin lights and there is a costume parade at Lan Kwai Fong (the hang out of the party people). FYI...We had gone there last week. Its total fun!

I am a firm believer of having fun....any rhyme or reason will do. Sometimes even thats not required. lol. I don't have kids of my own as of now but no worries as I make do with my darling husband...he's my child. lol... So I decided to make a spooky lunch for him. Generally spooky sweets are made at this festival of "trick or treat"...but we were in no mood of sweets especially after the recent Diwali overdose; so I put the destructive devil in me to make my otherwise 'good' lunch...'bad' (wicked grin).

Lo and behold, the Spooky Spider lunch is ready. The bloody eyes take their color from the cherry tomatoes. The skinny spidy legs are crunchy edible pretz. The rest of the spidy body is yummylicious peas and sausage fried rice.
In true Halloween spirit we ate like a monster!!
Heres' the trick/treat for you--

Spidy Peas and Sausage Fried Rice

Ingredients-

two cups of cooked rice (3/4th cooked)

3 large chicken sausages chopped

3 stalks of spring onion

half cup green peas

2 tsp soy sauce

2 tsp tobasco hot pepper sauce (mild or hot depending on taste)

2 tsp tomato ketchup

1 tsp ginger paste

1 tsp garlic paste

a dash of cumin powder

a pinch of sugar

salt to taste

2 tbsp oil

Method-

In a wok, heat oil. Saute the onions and sausages. Add the ginger ,garlic. Stir. Now add the soy sauce, tobasco and ketchup. Stir again. Add the peas and the sugar. Add the cooked rice. Sprinkle salt to taste. Add a dash of ground cumin powder. Mix well. Cover and simmer for a minute. Serve hot.

Tip: Its important that the rice be partly cooked or else while mixing the rice grains may break because of over cooking.