Ujwala's Delicacies

Indian inspired all natural kitchen.

Purple cabbage with Shirataki noodles

Shirataki noodles are called as Miracle Noodles and are completely gluten-free, calorie free, vegan and paleo. They are translucent, gelatinous Japanese noodles, which are made from the konjac yam, are low in calories and carbohydrates. They can be substituted in a variety of recipes that call for noodles.

Shirataki noodles mimic the taste and texture of regular noodles. They have no taste of their own but have a slight fish-like smell. Before cooking, they should be rinsed off multiple times to reduce the smell. They can absorb the flavors, spices you cook with just like regular noodles. But, shirataki has slimier consistency and are soft compared to rice noodles. These noodles are commonly available cooked. Be ready to compromise over taste and smell.

Mustard greens, spinach, fenugreek Saag

Saag is a recipe with unique blend of greens. Traditionally made in North India in winter when greens are abundant and vegetables are scarce. Many types of greens are steamed, then tampered with oil and spices. Steaming greens preserves most of nutrients. Usually made with Mustard greens, spinach, methi, dill (fennel), cilantro mint, pea leaves etc. There is no end to how many greens you can combine to make saag. Use caution using strong flavored greens as fennel, mint. Use little quantity. They have strong flavor, your dish will be overwhelmed if large quantity is used. In winters I find all these greens together in local market. Traditional saag green may or may not be available. Other greens work as well. Do not postpone your saag making just because few varieties are not available.

Radish, Mung dal lettuce wrap

A crunchy protein rich light dinner or medium sized snack. Mild kick in radish combined with mung dal makes this dish a vivid delicacy. Those times when you don’t have big appetite for dinner or feel lazy to make roti, this dish serves your purpose. Usually I make this dish with left over mung dal. When hot, with ghee this dal dish goes excellent with roti and rice. In the evening when it is at room temperature, eat with lettuce.

Raw mango dal with chana lentils

Dal is made with lentils, mixed with a variety of vegetables. Lentils absorb flavors from other foods and seasonings, making it easy and tasty dish. Lentils are available throughout the year and are inexpensive. They make a great meat substitute or side dish. Lentils are a powerhouse of nutrition. They are a good source of fiber, lean protein, folate and iron, potassium, calcium, zinc, niacin and vitamin K.

There are dozens of varieties of lentils being cultivated. While the most common types in the United States are either green or brown, lentils are also available in black, yellow, red and orange colors. They are sold whole or split into halves. There are several ways to use lentils. Cook till mushy and make soup, cook just right to retain shape for a thick curry with rice on side. Lentils generally have somewhat nutty flavor.

Baked fish with bell-pepper and spring onion

Never settle down with frozen fish sticks. Try this fresh, crispy baked fish. Perfectly baked to preserve nutrients and flavor. Pile vegetables over fish and bake. Any firm fish as tilapia, bass, grouper, mahi mahi will work. I made with all varieties. Cook up this quick and easy dish in 30 minutes.

If you are not a fan of the fishy smell, its ok. By marinating in lime or lemon juice and salt, get rid of fishy smell. Garnish with healthy condiments as lightly baked sliced green onion and fresh bell peppers. Get away from frying fish mess. With fish dinner is never boring or routine. It’s excellent for any busy weeknight.

Golden beets with scallions

You may be most familiar with the red beet, but beets come in a two colors. One is orange, and is known as the golden beet. The difference between the red and the orange beet is the pigment. Red beets are rich in betalain pigment while orange beets are rich in b-xanthin pigment. You’ll gain a number of health benefits if you include the orange beet in your diet. Golden beets are a little on the sweeter side in compared to red beets.

Fruits and vegetables from golden yellow color spectrum contain high levels of vitamins and minerals as vitamin C, vitamin A, beta-carotene, potassium, lycopene, flavonoids, and zeaxanthin.

Gold beets are available year-round with a peak season during the autumn months. Steaming and roasting bring out the best flavor that the beet can offer. It is easy to peel skin is steamed. It simply slips away from its flesh.

There are many ways to enjoy beets. Grate them raw on salads. Steam and sauté, yummy, low sugar desserts.

Cilantro, almond fish tacos

Grilled or pan-fried, cilantro almond fish is a flavorful combination for tacos and rice. Simply marinade, fry and enjoy. No need of store-bought spice mix. Taco is a Mexican dish with a fried corn or wheat tortilla, typically folded, filled with various mixtures, such as seasoned meat, beans, lettuce, and tomatoes. Traditional tacos don’t include lettuce, tomato, or shredded cheese.

National Taco day is October 4th. Early tortillas took hours to make but by the 1960s, small-scale tortilla-making machines could churn out hot, steaming tortillas every two seconds.

Where Did the Taco Come From?

The origins of the taco are really unknown. In Mexico, because in those mines the word “taco” referred to the little charges they would use to excavate the mine. These were pieces of paper that they would wrap around gunpowder and insert into the holes they carved in the rock face. One of the first types of tacos described is called tacos de minero—miner’s tacos.

Authentic south indian mint, cilantro chutney

The aroma of mint (Pudina) activates the salivary glands in our mouth as well as glands which secrete digestive enzymes, thereby facilitating digestion. This is the reason mint is extensively used in the culinary arts.

Chutney’s are staple food in Southern India. A variety of combinations are made. Aromatic mint, flavorful cilantro combination makes tasty and healthy chutney loaded with iron, vitamins and anti oxidants. Traditionally, chutneys are eaten with rice and ghee poured on top. Chutneys also go with snacks as sakinalu, janthikalu or karappusa.

Mint is a great appetizer or cleanser, and it promotes digestion. It also soothes stomachs in cases of indigestion or inflammation. When you feel sick to your stomach, drinking a cup of mint tea can give you relief. While traveling long distances via plane or boat, the menthol oil derived from mint can be very soothing for nausea and related motion sickness.

Chicken butter masala

Chicken Butter Masala is definitely the most known and popular North Indian dish in the world. Most probably you will have come across this dish abroad and if you are in India then of course you couldn’t have missed it. Make your own Chicken Butter Masala — way better than you can get in an Indian restaurant with your own organic ingredients. Mild and buttery with a hint of chili, gravy is warm and rich and traditionally simmered with chicken.

This rich, buttery, creamy chicken needs no introduction. Most probably the best known of all Indian dishes, it has already claimed the fame that it deserves.

Chicken Butter Masala is made with pureed juicy tomatoes, cashews and spices cooked in butter, and finished off with fresh cream. Aroma of the dish unfolds with the addition of the kasuri methi/dried fenugreek leaves. The trick is to cook the chicken in a tandoor/traditional clay oven, where the temperature reaches way higher than any regular oven; the marinated chicken is cooked in few minutes, tender and succulent.

Brussels sprouts hara bhara cutlets

The Holiday Tradition Begins

A common Christmas holiday feast consists turkey, stuffing, gravy, potatoes, honey-glazed ham, Brussels sprouts and is not complete without Christmas cake made of dried raisins, candies peel, almonds, apples and whiskey.

Brussels sprouts don’t normally elicit a positive reaction from many people. Take a chance this holiday season to cook up more yummy recipes featuring Brussels sprouts. And every season, these recipes convert more and more people into Brussels sprouts lovers! These veggies are full of fiber and vitamin C, making them a nutritious addition to any meal!

My first experience with Brussels sprouts was cutting them and cooking in tomato gravy. But bitterness turned me off for few years until I had made these cutlets. Ever since I’ve been enjoying them and experimenting with various preparation styles.

The plant that was bred to be the Brussels sprouts we know today probably originated in Ancient Rome. It wasn’t until the 13th century that they were grown in Belgium, and, hence, were named for the county’s capital. Interestingly, the word Brussels came from the Dutch word “Broeksel” meaning “home in the marsh,” and marshes provide a very similar environment to where they now grow on the Central Coast, near ocean inlets, or sloughs.

Sulfurous little Brussels sprouts made their debut in our area in the 1920s when newly arrived Italian farmers began planting them along with artichokes. By 1940 the acreage was significant, and today several thousand are grown in Monterey and Santa Cruz counties. The tall stalks yield dense buds that resemble mini cabbages that thrive in the cool, coastal fog and have a slightly bitter taste that can sweeten when frosty temperatures hit.

In fact, the area is so well suited to Brussels sprouts that up until 1993 there was a Brussels sprouts festival sponsored by the Santa Cruz Beach Boardwalk. The festival went on for 12 years before it was uprooted for dwindling attendance. There were Brussels sprouts on pizzas and in ice cream (possibly the entire reason for the demise of the festival) and attendees who couldn’t bear to eat them were encouraged to whack them with golf clubs and hit targets. Since then, a more diverse variety of produce has been planted on the coast, making Brussels sprouts less significant, and their celebration has taken a backseat to that of garlic, strawberries, artichokes and olives, which all have their own festivals in our region.

About three-quarters of Brussels sprouts production is slated for the frozen food aisle, with only about 15% harvested for consuming fresh. But like most vegetables, Brussels sprouts yield the most nutrients when eaten fresh and raw; steaming, sautéing and roasting are second best. Brussels sprouts contain high levels of vitamins C and K, as well as significant amounts of potassium and feel-good B vitamins that give you energy and a sense of well-being. They are high in protein—2 grams for only ½ cup cooked. However, they are missing certain amino acids so the protein is incomplete unless eaten with a serving of whole grains. They also contain tons of fiber and sulforaphane, a phytochemical touted for powerful cancer-fighting properties.