Tuesday, September 30, 2014

Protein Cutlet

Protein Cutlet
I don't believe this. It's the 6th day of Navratri and I'm able to keep my promise of 9 recipes for 9 days. Today, I'm giving you something that's tasty, healthy and easy to make. It's Tur Dal Cutlet. I like to call it Protein Cutlet, because of the protein content in dals. Usually, cutlets are made with vegetables.
I eat this as a healthy snack in-between meals or at teatime. You can also make it a mini meal with salad and curds. Eat it piping hot with green chutney and sauce, and of course a cup of hot tea or coffee.  

Ingredients
Tur Dal - 1 cup (soaked overnight)
Onion - 1
Green chili - 3 to 4
Garlic - 6 cloves
Curry leaves - a handful
Coriander leaves - a handful
Cinnamon stick -1 inch piece
Saunf -1 tbsp
Jeera -1 tsp
Rice flour – ½ cup
Besan – ½ cup
Baking powder - 2 tsp
Salt to taste


Method

Crush cinnamon, saunf and jeera
Tear curry leaves into pieces
Chop green chilies and garlic cloves
Grind the dal coarsely
Add all the above to the dal and mix well
Add besan and rice flour to this mixture
Make cutlets 
Spread 1 tbsp oil on a non-stick pan
Cover the pan with a lid and let the cutlets cook on a medium flame
Serve hot 

Monday, September 29, 2014

Go Gluten Free With Singhara Barfi

Go Gluten Free With Singhara Barfi

Today, I want to pamper your sweet tooth. I’ve always been a great fan of desserts. The Navratri season is famous for its sweets. Singhara Barfi appealed to me. It’s made with Singhara flour (water chestnut flour) which is mostly eaten during fast. I have eaten the Singhara Atte Ka Sheera. It’s yummy.
Besides, it’s a change from the usual wheat flour. The water chestnut flour is very versatile and is used to make parathas and pooris. Ultimately, what got me to try out this dish, is the health benefits of the flour. So here it is:

pics:Sanjana Kodical

Singhara Barfi

Ingredients

Water Chestnut Flour (Singhara Atta) - 1 cup
Ghee - 3 tbsp
Sugar - ½ Cup (You can use jaggery or take jaggery and sugar in equal quantities)
Water - 1 ½ cups
Elaichi powder – ½ tsp
Almonds - 6


Method

Heat ghee in a pan
Add flour and roast on medium flame till it becomes brown and gives off a nice aroma
Add sugar (or jaggery) and water. (I used both in equal quantities. You can make it with jiggery only).  
Mix well. Do not let it form lumps
Add elaichi powder and keep stirring for 2 minutes
Grease a plate with little ghee and spread the mixture on it
Level the top and let it set for 30 minutes

Cut in diamond shape and garnish with almond slivers

Sunday, September 28, 2014

Say Cheers To Oats

Say Cheers To Oats

After the Saturday night feasting, today I’m in a slightly healthy mood. I want you to try out this healthy and nourishing drink, but tasty too, that can be served to guests. Honestly, I’m not a great fan of drinks and rarely try them out. The oats bit grabbed my attention when I came across this recipe on the net.
You can spike it up with whey protein and have it as a pre workout drink. It has the subtle flavor of oats. The dates sort of disguise the taste of oats, so an oats hater will not even guess its presence in the drink. You can even use this drink as a mini meal when you don’t have the appetite to eat or as a meal replacement if you want to diet for a day.  So, let’s get on with it.
pics:Sanjana Kodical

Oats Milkshake

Ingredients:
Dates (seedless) – 10 to 12
Milk – 1 cup
Oats – 3 tbsp
Honey – 1 tsp (optional)


Method:
Soak dates in ½ cup milk for 1 hour
Roast oats in a non-stick pan for about 5 minutes till it turns slightly brown
Let it cool
Grind dates and oats in a blender
Add the remaining milk and blend well
You can top it with crushed almonds
Serve chilled


Saturday, September 27, 2014

Corn It

Corn It

I am always tempted to buy sweet corn, especially when they give me 3 packets for 20 bucks. That is a good deal compared to the 10 bucks for 1 packet. And then I am left wondering with what to do with them. Yeah, this is a forewarning to you. Be prepared to see corn in different avatars on this blog. 
Today, I made Corn Dhokla using Makkai Ka Atta and Sweet Corn kernels. You can eat it hot with chutney. I loved it with tadka for breakfast with a cup of hot tea. This is continuing with my promised recipes for the Navratri season. So here we go:
Pic: Sanjana Kodical
Dhokla with corn

Ingredients

Makai ka atta (coarse variety) - 1 cup
Sour curds - ½ cup
Sweet corn - ½ cup
Ginger-green chilli paste - 2 tsp
Hing - ¼ tsp
Sugar - 2 tsp
Lemon juice - 1 tsp
Fruit salt - 1 tsp
Oil - 1 tsp
Salt to taste

For Tadka
Rai - 1 tsp
Til - 1 tsp
Hing - a pinch
Oil - 1 tsp

Method
Combine the atta and sour curds with ½ cup of warm water in a bowl
Mix well to make a smooth batter
Keep aside for 30– 45 minutes
Add the sweet corn, ginger-green chilli paste, hing, sugar, lemon juice, oil and mix well
Add the fruit salt, mix again and pour the batter into a greased thali
Steam for 15 to 20 minutes
Cut into pieces and serve with green chutney
Or give tadka with rai, til and hing
Garnish with chopped kothmir leaves 

Friday, September 26, 2014

Dal-iciously Yours

Dal-iciously Yours 
Here I am, back with the next one in my series of Navratri recipes:
I came across this recipe of Chana Dal Paratha on a blog. Honestly, I did not think too much of it but nevertheless decided to give it a try as it fitted my parameters of a healthy breakfast idea. But when I tasted it, I was stunned. I have always been a fan of its sweet version, Puran Poli, and had never thought that it's savoury version would bowl me over like this. The subtle flavours appealed to me. Do try it. And yes, eat it piping hot, straight from the tava. Somehow, it loses its charm when you eat it cold or after reheating it. So here it goes:
Pics: Sanjana Kodical


  Chana Dal Paratha

Ingredients

For Chana Dal Stuffing

Chana Dal – 1 cup
Salt – to taste
Haldi - ½ tsp
Roasted Jeera powder - ½ tbsp
Red chilli powder – 3 tsp

For Dough

 Whole wheat Flour – 2 cups
Salt – ½ tsp

Method

Soak Chana dal overnight
Pressure cook it taking care it does not become soft and mushy
Drain out all the water
Add jeera powder and chili powder to chana dal
Grind coarsely
Make soft dough using enough water and 1 tbsp oil
Divide dough and stuff with big portion of filling
Make parathas and roast on both sides using little ghee
Serve it piping hot 

Wednesday, September 24, 2014

The Colour Of Beet

The Colour Of Beet

As promised, I am starting this Navratri season with a yummylicious and colourful halwa called Beetroot Sooji Halwa. Honestly, when I came across this recipe on the net, I was almost going to skip it, taking it to be a typical Beetroot Halwa, similar to Gajar or Dudhi Halwa. But the picture caught my attention and of course, stimulated my taste buds. The red colour of the beet was reflected in the halwa, not a shade lighter. 

I tried it out the next day and was excited and delighted that it looked exactly like it looked in the pictures online. And it tasted divine. And of course, it’s a great way to make beet lovers eat this root vegetable which has great nutritional value. The nutritionist in me always looks for healthy ingredients even in the most sinful food. 
So here’s the recipe.. and the pics. Ultimately, the proof of the halwa is in its taste, not just the colour. So go ahead and try it. It’s simple to make and quick too.


 Beetroot Sheera
Ingredients
Rava – ½ cup
Beetroot - 2 cups
Sugar - 1 cups
Ghee - 4 tbsp
Cashews nuts - 9
 Raisins – 1 tsp
Almonds - 10
Water
Pics: Sanjana Kodical

Method
Peel and grate beetroot.
Heat 1 tsp ghee. Add sliced almonds, cashews and raisins and roast till it turns golden brown. Remove
Heat 1 tbsp ghee and roast rava on medium flame till it turns light brown. Remove.
Heat more ghee, roast beetroot on medium flame till it is cooked.
Add rava and mix well
Add water and sugar
Mix well. Cover and cook for 5 mins on low till water is absorbed
Stir well and cook for a 2 mins till halwa becomes dry
Add nuts and raisins and mix well
Serve hot


Over The Block

Over The Block
I started this blog in 2010, when I had reached a dead end in my career as a journalist. I had seriously lost interest in writing. Ideas just stopped flowing. Hence, the name of my blog. It reflected my state of mind, professionally.
                                           
Pic: Shilpa Shivalkar
Where Am I Going?
On the personal front too, I didn’t know where I was going. Soon, I went on a weeklong holiday to Goa. So my personal life was sorted, at least for the time being.
Then, I decided to venture into more serious writing. I took over as Mumbai Editor of an advertising and marketing portal. The money was good, so was the exposure. But somehow, the content didn’t appeal to me. There was no creativity involved. I knew I was doing it only to make a living, and more important, to keep myself occupied.
But somewhere I knew I wouldn’t last too long here. I wanted to get out of that meaningful existence and follow my heart. So, what next? And soon, the opportunity presented itself to me. I upped and out. No more of this nonsensical, bullshitting, I told myself.
Fitness Freak
Being a fitness freak, I had always enjoyed writing articles on fitness. I had started the Fitness Page in HT CafĂ© in 2006. But soon I had realized that writing fitness articles as a journalist wasn’t satisfying. Reason – the article used to be at the mercy of the illiterate editor (illiterate in terms of fitness). The article was expected to have more visual appeal than hardcore information.
So, more often than not, my articles were chopped and pruned with most of the technical stuff getting edited out. I stopped writing on fitness. I decided that I would write fitness articles only as a ‘fitness professional’. No one would mess around with my articles. I would write on my terms.
My First Step
My first step in that direction was to quit journalism and enroll myself in a good fitness training institute. The first few months were a little scary. I wasn’t sure if I would be able to make a career out of this. I also didn’t know if I was prepared for the struggle. After all, I was starting out in a completely new industry. The only thing I had to my credit was the fact that I looked fit, thanks to my regular workouts and careful eating. Even when I was a journalist, people used to ask me if I were a fitness trainer.
But I was enjoying myself a lot. I was learning new things about workouts and diet. It was like a whole new world opening up in front of me. I had always thought that I knew it all. Besides, I was also enjoying being a student all over again. That kept me going.
Exams..Exams
There were some tough exams that I would have to clear before being certified as a fitness trainer and nutritionist. But I accepted the challenge. It was a small price to pay for all the fun that I was having. I studied really hard for my theory and practical exams. By the grace of God, I topped almost all the exams. That felt good.
Soon, I started training a couple of people. It gave me the confidence that I could be a good trainer. The best part was, training people with specific problems and ailments like bad posture, knee pain and back pain. 
Starting Out
Next, I took up a job as a nutritionist. I was happy that my clients responded well to my diet and I could give them the desired results. Then there was no looking back for me. I read up a lot of books on food and diets. I learnt a lot from my clients' experiences. I had developed the habit of talking to them. I still do. That's a great learning experience. I also read a lot and keep upgrading my knowledge.
I have also developed another area of my interest - cooking. I surf the net for healthy recipes and try them out. I enjoy these amazingly new dishes and even pass on these recipes to my clients and patients. 
My Achievements
Touchwood! Four and a half years almost, and I feel I am only growing as a fitness professional.
My blog: TGIF Thank-God-I'm-Fit http://thank-god-im-fit.blogspot.in
Links to my talks on You Tube:

And yes, I would like to proudly share the links to my fitness related articles on thehealthsite.com:

Then there are some articles where I have given inputs as a nutritionist:

 My Secret
And a secret which I would like to share with my readers is – I have just edited a book for someone. But more on that later, when the book gets published. All I will reveal now is that it’s fiction against a political backdrop. Don’t be surprised! Even I was surprised while I was editing it. But I had taken it up as a challenge and there was no backing out now.
But had I had not taken up that offer, I would have regretted it all my life. So here’s hoping to write more and more articles. Writing feels like a homecoming of sorts. After all, once a journalist, always a journalist! But this blog will have nothing on health or fitness. For that you have to go to my other blog: TGIF Thank-God-I'm-Fit http://thank-god-im-fit.blogspot.in
Let's Have Fun
I want to have fun with this blog. As much a fitness person that I am, I am also a foodie. But I maintain a balance between indulging in my favourite food and being obsessed about my body. And yes, I’ve also loved writing about food and doing food reviews. So this blog will be devoted to everything about food, cheap and interesting eating places and maybe a lot more. So I had named by first post ‘Food Fantasy’ but had never gotten around to doing anything about it.
To begin with, I will start with regular updates over the nine-day Navratri period on some interesting dishes that I have tried out. I’m sure more ideas will flow by then. So have fun and experiment with food. See you tomorrow.