Khara Biscuits & My Love-Hate Relationship with Sugar

Rosy as it may seem, my relationship with sugar like any other is flawed. Sweet yet oddly imperfect.
I hail from a family that is ravenous for sugar and the clan has rightly  realized that its absence will only add to the existing pandemonium. Hence, we give in to its captivity. Be it the amber hued jaggery syrup that is made specially for dosas to diligently mop up or those surreptitious, midnight thefts of of chocolate or those weekend dessert projects bustling in the kitchen, such as Holige( Sweet Rotis)  and the likes or that generous chunk of jaggery stirred into every single savory dish, we love “the sweet life” and life without it is imagined to be listless, dark and sullen. I finally have a reason for my foray into the cozy, hygge-ligt world of baking. It is that “sweet”gene rampant in my cells that yells and throws unbearable tantrums until I give in.

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Lessons I’m Learning from my Mother….Sihi Kootu & More

“My mother is my best friend”….the old chestnut holds true with me as well…
Admittedly, I can go on for ages about how her children received immense priority ultimately leading up to her sacrificing her best career years in order to render us all a warm home. With a husband whose job entails touring the country half the month & three children, two of whom are really hooligans disguised as chubby little boys, the cacophony & chaos can prove challenging and not just in terms of time. I can write about how her face beams with a blend of pride and satisfaction when people notice me as her mirror image and how the same face cringes when some mistakenly mention otherwise! I can write about how she thoughtfully scribes the sweetest( and longest!) messages that prompt me to effortlessly tear up 10,000 miles away and how she indefatigably listens to me blather for hours about the most inane topics. I can write about how she instilled the love of God in our hearts at a tender age thereby guiding us to live a life saturated with faith. I can also write about how she perpetually corrects our lapses and how she relentlessly eludes us from the poisons of revenge.
However,  I won’t.
Today I want to share with you the lessons I am LEARNING from her….
To say she is the epitome of patience is practically an understatement and this can be vouched for by any soul that’s crossed paths with her. The worst of agitations don’t trigger her to bring the roof down. She is the icy water that douses fiery hot heads! As a teen, I learnt the rewards patience can bestow upon one….the learning continues…

Her calm demeanor culminates as her biggest strength. Recalling the pandemonium that joint families can be subjected to, it dawns on me that her serene silence and smile nonchalantly answered most circumstances. My learning continues….

Trying times bizarrely are directly proportional with her degrees of optimism. Needless to say, much needed. Hope is never a dearth at home and that’s saying something.
When life hands lemons, she musters up courage and emerges a winner. She protectively continues to stand up for us in our toughest times and is indubitably my pillar of strength. I continue to learn and if only I can soak in one drop in that ocean of optimism…..

Among the many feathers in a mother’s cap, she also transpires as a long distance constant cooking coach, guiding me gently and indulgently through the complications of it all, awaiting reviews from a hungry son in law. Although I picked up the the basics of Madhwa Cuisine under my mother in law’s unremitting tutelage, there are some recipes that I continue to learn from my mother….Sihi Kootu is one such. How can I possibly forget devouring bowl after bowl of Sihi Kootu with warm rice as I rushed back home from school? Or when I visited the same home with a husband by my side,  15 years later?

We now arrive at the kitchen of my mother’s home, wafting with  aromas of a simmering Sihi Kootu!

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The recipe has flawlessly been passed down the many generations: what my mom learnt from my great grandmother, I learn from my mom. While my great grandmother laboriously and painstakingly ground the spices and coconut in a mammoth stone mortar & pestle, we get away with a turn of a knob! “It doesn’t taste the same”, my mom says.
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Sihi means sweet in Kannada & Kootu basically belongs to the sambar/stew family which means it is rich in dal, coconut & vegetables. I feel the need to clarify that it’s not necessarily sweet but mainly called so to ensure that it’s not confused with another Kootu, the ‘Kharaddu’ meaning Spicy.
The addition of pepper & dry chillies impart a subtle heat to the dish. Byadgi (mildly spicy but adds colour) & Guntoor (very spicy but doesn’t add much colour) are the two types of dry chillies used and together they create a balanced combination. There’s jaggery, which is a mandatory in Madhwa cuisine that lends a sweet note to the dish that when mixed with ghee(clarified butter) and rice can easily become a feast for the Gods! Dal i.e. Toor Dal is added in a slightly generous quantity than regular sambars to give a thicker, creamier consistency. With a whole lot of Dal(lentils), Veggies, & a medley of spices, this authentic South Indian Vegan dish is a bowl of warmth & comfort.

The learning continues….

I hope you try this recipe and I would love me a feedback:) Also, I’m trying my hand at food photography and styling these days….I do hope you like these pictures!

RECIPE FOR SIHI KOOTU

INGREDIENTS
3/4th cup Toor Dal
Roughly 3 cups of chopped vegetables like Beans, Carrots, Chayote, Potatoes & legumes like pigeon peas & Padpi lilva
1.5 tbsp jaggery
10 curry leaves
Salt to taste
For the masala paste –
1.5 tbsp urad dal
3 Guntoor dry red chilles(very spicy)
5 Byadgi Dry Red chillies( a little less spicy)
3/4 tsp peppercorns
1/2 cup fresh grated coconut
For tempering –
1 tsp of oil
1 tsp of mustard seeds
1 tsp urad dal
A good pinch of Hing/AsafoetidaMETHOD
1. Pressure cook toor dal with 2.5-3 times the water
2. Cook the veggies in boiling water & a little bit of salt. Alternatively, it can be pressure cooked along with the dal itself but there is a chance they may become a little mushy.
3. In the meanwhile, make the masala paste.In a kadai, take a teaspoon of oil and fry Urad dal, chillies, peppercorn in medium heat until the dal is golden brown in colour. Allow them to cool.
4. Once it’s cooled, grind it with fresh grated coconut and some water to get a paste of medium coarse consistency.
5. Add this to the cooked dal & veggies along with jaggery,curry leaves & salt. Let it come to a boil.
6. To temper, in a smaller kadai/tadka pan, add oil and once it heats up,  add urad dal & mustard seeds. Let the mustard crackle and then add Hing.
7. Add this to the Kootu. Serve hot with rice & ghee

Matcha Raspberry Pancakes – Eggfree

Ever since the time my grandma visited the States & learnt the art of making pancakes, they have been adored and coveted for at home. Although stores in Bangalore didn’t carry Maple Syrup at the time, she cleverly substituted it with a warm homemade sugar syrup and slowly but surely we discovered the indulgences of a sweet breakfast. Few things rival sweet wafts of simmering sugar & sizzling skillets and they’re just the remedy to ward off sleep on lazy weekend mornings.

IMG_2180They make their presence fairly often at home too and the only change I indulge in is I substituting whole wheat flour with all purpose flour owing to it’s high fibre content.
The pancakes that I’m sharing with you today, are enriched by the addition of Matcha/green tea powder. Apart from imparting an earthy flavour, they rank high on the health-foods list since they’re known to be packed with antioxidants.Tons of tart raspberries go into these pancakes as well and if I’m being honest, a pancake without berries ( in any form) is somewhat bizarre to me. To score some extra health points, I even topped them up with some overnight soaked chia seeds. They’re soft, moist, warm & addictive to say the least.
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The recipe I’ve shared makes two pancakes but just double/triple the measurements to make more.
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It would be wrong to post a pancake recipe without a mention of good ol’ IHOP. When the husband & me were in the US, midnight hunger pangs were always satiated by the delicious pancakes at IHOP. With a myriad of flavours like blueberry, chocolate, white chocolate-raspberry & strawberry banana, all stacked to perfection & dripping with  golden sticky syrup, any day is Sunday! This is where my love for pancakes grew so intense, I had to put a stop on it what with all the calorie gain and everything.
( P S. Imagine my surprise when I realised they have franchises here in Canada too)

I do hope you like & try these delicious pancakes and make your Sundays a little more magical!
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RECIPE FOR EGGLESS MATCHA RASPBERRY PANCAKES (Makes 2 pancakes)
INGREDIENTS
1/2 cup whole wheat flour
1/2 tsp sugar
1 tsp baking powder
1/2 tbsp oil
1/2 tsp vanilla essence
1/2 cup milk
1/2 tbsp water
1 tbsp melted butter
100 gms fresh raspberries
1 tsp Matcha powder
METHOD

1. In a medium sized bowl, whisk together the dry ingredients: Whole wheat flour, sugar, baking powder and Matcha powder.
2. Add in the wet ingredients: Oil, vanilla essence, milk, water and mix very gently. If some lumps are there don’t worry about it but make sure to not overmix.
3. Let the batter rest for 5 minutes. Then add the melted butter.
4. Meanwhile, heat a non stick tava/skillet over the stove in medium heat. Spread some melted butter on top and spoon a big ladleful of batter on the tava. Top with lots of raspberries.
5. After 2-3 minutes, flip the pancake (ensuring it has achieved a nice golden brown) and cook again for a few minutes.
6. Top with more raspberries & powdered sugar.