Sunday, December 3, 2017

Autumn Muesli I (No-Cook Oatmeal With Fruits, Nuts, & Spices)

Autumn Muesli
 Autumn Muesli is very much a part of my muesli repertoire; though I don't wait for autumn to enjoy it! Made with delicious apples, persimmons (when available), pecans, and warming spices, it is a delight any time. Prepared ahead of serving, it is good to go whenever you are!

This muesli is very similar to Basic Muesli but has autumn spices redolent of pumpkin pie! Adjust spices according to your taste. If you would like a steaming bowl of muesli on a cold morning, Autumn Muesli is great warmed up also!

Do try the muesli with the jewel-like and juicy pomegranate arils; I really love the bright burst in each mouthful! The muesli is sweet enough with all the fruits in it that I don't add any sweetners at all; maple syrup or brown sugar add to the fabulous taste if you like it sweeter.

2 - 4  servings


1 Apple, finely diced
1 Persimmon, finely diced
1/4 cup Dried Cranberries
4 Dates, finely chopped
1 Pinch of Salt
1/4 tsp Cinnamon
1/4 tsp Ginger
1 pinch Nutmeg
1 pinch Allspice
1 cup Regular Oatmeal (not quick or steel cut)
1-2 Tbsp Maple Syrup or Brown Sugar (optional)
2 cups Almond Milk
1/4 cup Pecans, Walnuts, or Pumpkin seeds, toasted
Extra Almond Milk, if needed

Optional Toppings
Extra Fruit - Apple, Persimmon, Cranberries
Pomegranate arils
Maple Syrup or Brown Sugar
Toasted Pecans, Almonds, or Walnuts


Prepare the fruits and nuts.

Combine fresh and dried fruits and salt in a bowl. Stir in all the spices and maple syrup/sugar.

Tip in the oatmeal, nuts/seeds and milk; mix well. Add a little extra milk if muesli is too dry; there should be enough milk for the oats to soak in. After trying a time or two, you'll figure out the exact amount of milk you like.

Spoon the prepared muesli into individual containers such as mason jars, cover with lids, and put in the fridge to soak overnight. Autumn Muesli will last in the fridge for 3-4 days.

Top with your favorite toppings; eat!

Autumn Muesli

Saturday, December 2, 2017

Quick Caramelized Brussels Sprouts, Indian Style

Cooking Brussels Sprouts this way could not be simpler or any quicker! Easy and delicious as well; according to Keeshu: "tastes a lot better than I anticipated". Use small sprouts when possible - they cook very fast and are ever so tender; I cut them in half - the increased surface area aids in cooking faster as well as absorb all the seasonings better.

The dals add toasty flavor as well as a nice bite without being hard on teeth - they soften while the veggies cook; they may be used in smaller quantities or omitted altogether if you wish. Dals not only add taste, but also protein, vitamins, minerals, and fiber too.

I often make a double batch to have enough left over; they are great warmed or cold or on salads.


1 lb Brussels Sprouts
1 Tbsp Oil
1/2 tsp Brown Mustard Seeds
2 tsp Urad dal
2 tsp Chana dal
1-2 dry Red Peppers
1 pinch crushed red pepper flakes (optional)
1/2 tsp Sea Salt
1 pinch Asafetida
1 stem Fresh Curry Leaves, minced
1/2 tsp Turmeric

Fresh Lime wedges (optional)


Wash, trim the cut ends of the Brussels sprouts, and cut in half lengthwise (top-to-bottom so that all the leaves are attached to the stem on both pieces).

Heat the oil in a kadai/wok/skillet and add the mustard, chana, urad dal, and peppers. Stir a minute or so until mustard seeds pop.

Reduce the heat, stir in the pepper flakes if using, asafetida for a couple of seconds - I really mean seconds - otherwise it will burn and turn bitter!

Immediately add the sprouts along with the curry leaves, salt, and turmeric; stir well and cover.

Cook over medium to low heat stirring occasionally; a tablespoon of water may be sprinkled if the sprouts dry out.

When the sprouts are still bright green (about 7-11 minutes), I remove the cover and cook them on higher heat turning them occasionlly so they just caramelize but not burn.

The sprouts take just a few minutes to cook; remove from heat as soon as they are done to your liking.

Serve hot/warm with rice/roti, any dal or beans, salad etc. Pass the lime wedges.  Enjoy!!

Tuesday, November 14, 2017

Basic Muesli (Simple Overnight No-Cook Oatmeal)

Whenever I make this muesli, everyone loves it and it disppears quickly without a trace! Recently this muesli got a very high compliment from a Swiss friend; she said this was the best meusli she ever had. Coming from a native daughter from the land of the original Bircher Muesli, that was high praise indeed!

Soaking grains, seeds, and nuts makes them easier to chew and digest; besides, the bonus of soaking is that they are ready to eat right away! Simply top it up with more milk/yogurt if needed and extra berries or nuts in the morning or whenever you like. With all the prep out of the way the evening before, you are good to go in the morning!

As I was familiar with oat meal from a very young age, the introduction of Bircher Muesli and the subsequent addition of it to our breakfast repertoire was a shoo-in! Over the years, I have tweaked the recipe. Another general blueprint recipe that can be adjusted to the ingredients on hand or your preference. Any fruit, berries, various nuts, etc may be added or substituted and quantities altered to suit individual tastes.

Although it is usually served cold or at room temperature, the great thing is that you can eat it hot also; especially as some of our family members who like to heat up everything! If serving the muesli, hot or warm, I often reserve the berries as toppings.

Muesli may be made ahead and reserved in the fridge for 3-4 days.

2 servings


1 cup Rolled Oats (not quick or steel cut)
2 Tbsp sliced or chopped Almonds, raw or toasted (unsalted)
2 Tbsp Raisins
4 Dates, finely chopped
1- 2 Apples, finely diced or grated
1 medium Banana, diced
1/2 tsp Cinnamon
1 Pinch of Salt
1 - 2 cups Non-Dairy Milk, Almond, Soy, or Rice
Extra Milk for serving if needed
2 pint-sized Mason Jars (optional)

1/2 cup Non-Dairy Yogurt, Plain
Fruit, Berries, and extra nuts/seeds for topping
1 tsp Brown Sugar (optional)


Combine all the ingredients except the toppings in a mixing bowl and mix well. Pour into individual containers like the mason jars if you wish, cover with lids, and put in the fridge for several hours, preferably overnight.

Serve with more milk if desired and top each serving with half the yogurt, more fruit, berries, nuts, etc if you wish.


Friday, November 3, 2017

Cracked Wheat Pudding/Porridge (Gothumai Payasam/Kanji)

Cracked Wheat Payasam is a quick and simple but delicious dessert pudding prepared Kerala style! Other types of milks such as almond, rice, or soy may be used instead of the coconut milk.

Made with a little more water, half the jaggery, and minus the spices, nuts, and raisins, it does double duty as a lovely kanji for breakfast or snack. We often had this for breakfast growing up. Regular or Irish style steel-cut oats may be used instead of the cracked wheat.

Bulgar or cracked wheat is a wonderful staple to have on hand for making Tabbouleh, Upma, and Pongal as well as a simple porridge like oatmeal. I use the finely cracked (#1 grade) for porridge, upma and tabouleh; the coarsely cracked bulgar (#3) is great for pongal and pilaf.

Dessert: 4 Servings
Porridge: 2 Servings


1/4 cup finely Cracked Wheat (Bulgar) #1 grade
1 cup Coconut Milk
1/2 cup Jaggery or Brown Sugar
2 Cardamom Pods OR 1/2 tsp Dried ground Ginger (chukku)
1 tsp Coconut Oil
1 Tbsp Cashew pieces
1 Tbsp Raisins
1 Tbsp grated Coconut


Combine the cracked wheat with one cup of  water in a saucepan; bring to a boil.

Reduce heat and simmer until cooked and very soft.

Stir in the jaggery or brown sugar and cook until dissolved; simmer for about 5 minutes until the raw jaggery flavor is gone.

Stir in the coconut milk and simmer until hot; turn off heat.

If using cardamoms, crush slightly and gather the seeds; discard the shells. Grind the seeds to a fine powder using mortar and pestle.

Cook the cashews  until golden in the oil; add coconut along with the raisins and keep stirring until the coconut is toasted and pale gold.

Add the toasted nut mixture to the pudding/kanji along with the spices; cover and let sit for a few minutes.

Serve hot, warm or at room temperature.


Thursday, November 2, 2017

White Chili (White Bean Stew)

White Chili is a delicious change of pace from the regular Chili! White Chili is made with white beans of course and succulent veggies and flavorful herbs and spices. It goes together very quickly especially if you have cooked beans, home-cooked or canned. If using canned beans, use 2 cans (15.5 ounces) of Cannellini beans, rinsed and drained. Hominy adds a down-home country taste.


1 1/2 cups Great Northern beans, cooked
2  tbsp Oil
1 large White onion, chopped
3-4 ribs celery, chopped
1 large Parsnip, diced
2 medium White Carrots, diced
2 Garlic cloves, minced and mashed
2 to 4 Serrano chiles,  finely minced
3-4 tsp fresh Rosemary leaves, finely chopped 
1 1/2 tsp ground Cumin
1 tsp dried Oregano 
1/4 - 1/2 tsp Cayenne pepper
Coarse salt & freshly ground Black Pepper
1 can (15 ounces) white hominy, rinsed and drained (optional)
2-3 fresh Tomatillos, finely diced
3 tbsp cornmeal + 1 cup water
1 White Carrots, grated
1 Yellow squash, diced

Tortilla Chips
Avocado, diced
Radishes, thinly sliced
Scallions (green onions), thinly sliced
Cashew cream


Sort, soak, and cook the great northern beans in water to cover until soft; set aside until needed. Check this post on how to cook beans. The beans maybe made a couple of days ahead. If made very far ahead, freeze them and defrost before adding to chili.

In a large Dutch oven or other large heavy pot, heat oil over medium-high. Stir in the onion, celery and carrots with a generous pinch of salt and cook until softened, about 7-8 minutes. 

Add garlic, chiles, rosemary, cumin, oregano, and cayenne and cook until fragrant, about 2 or 3 minutes stirring well and often so the veggies and herbs do not burn. 

Decant the cooking broth from the beans and add enough water to make a total of 3 cups; stir this into the veggies. 

Tip in the beans, hominy if using, the tomatillos and a teaspoon of salt; bring to a boil over medium-high heat. Reduce heat to low, partially cover, and simmer until chili is thickened slightly, about 5 minutes. Stir every minute or so to prevent burning.

Stir in cornmeal + water mixture and the grated carrots into the beans and simmer partially covered for about 10 more minutes stirring frequently. 

Turn off heat. Season to taste with salt and pepper if needed.

Serve hot with some or all of the suggested toppings. Enjoy!!

Tuesday, October 31, 2017

Kollu/Muthira Puzhukku (Horse Gram/Bean Stew With Cumin & Coconut)

Kollu or Muthirai Puzhukku is a delicious thick stew that we often had with kanji (simple rice porridge) on restricted fasting days and looked forward to having it! I love Muthirai Puzhukku with oats Kanji (porridge) as well for a healthy and sustaining breakfast or for that matter any time at all!

Note: Save excess cooking broth from the kollu for making awesome Kollu Rasam - a delicious treat that we adore and is often recommended to help one get over colds and coughs!

Kollu is not usually Sprouted for making this puzhukku; but you may if you wish.

4 Servings


1 cup dry Horse Gram
2 dry Red Chiles, broken into two
1 stem fresh Curry Leaves, finely sliced
1 Tbsp Coconut Oil
Salt to taste
1 Green unripe Banana/Plantain (Optional)

1 tsp Cumin Seeds
1/4 - 1/2 cup Coconut, fresh or frozen (Or 2-3 Tbsp Dried)
1-2 dried Red Chiles


Soak & cook the Horse gram:

Pick over, wash, and soak the gram in plenty of water to cover for a few hours or overnight.

Drain the kollu, wash well, and cook in enough fresh water (2-3 cups) to cover until soft - about 40 to 50 minutes, checking often to make sure it doesn't dry out or burn. Alternately use your pressure cooker to speed up cooking. This can be done a day ahead. If made ahead, cool and refrigerate. Cooked kollu may be frozen also for longer storage.

If using banana/plantain, lightly peel the outer green layer; cut into quarters lengthwise, then slice into 1/2" chunks. Place the banana/plantain into a 2-3 quart/liter pot and add about a cup of water along with turmeric and the broken red chiles. Bring to a boil, lower heat and cook on low heat until tender.

While bananas are cooking, grind the coconut, cumin seeds and red chiles into a coarse paste; set aside.

Add the cooked kollu to the bananas along with the ground coconut mixture; add a few spoonfuls of water to the blender to gather up all of the coconut mixture and add this to the puzhukku.  Bring to a boil. Simmer for about 10 minutes on low heat.

Turn off the heat. Crush the curry leaves in your fist and place it on top of the puzhukku; drizzle the coconut oil on top of the curry leaves and cover. Let rest for 10 minutes; stir well before serving.

Serve hot with kanji/rice/roti, curries, pickles and papdams.


Monday, October 16, 2017

Summery Corn Chowder (Light Lemongrass-Scented Corn Soup With Red Bell Pepper)

Lovely, luscious, yet a light soup, Summery Corn Chowder has a lemon grass scented broth enriched with a touch of coconut milk! This is perfect for late summer or early autumn when there is an abundance of tender sweet corn and succulent red bell peppers. Sunny yellow corn, bright red bell pepper, and green herbs makes the chowder beautiful to behold.

It is very easy to make Vegetable Stock or broth. When prepping veggies and herbs, reserve all the clean scraps, keep them in a bag or container until you have enough. They can also be kept frozen adding more as you prep until you have a good amount. Any extra broth also may be frozen for longer storage.

If you fresh corn is not an option, use 14 - 16 oz frozen corn kernels. The lemongrass broth can be prepared without the corncobs; rest of the recipe is still the same.

Serves 4


3 ears fresh corn
1 quart Vegetable Stock or Water
1/4 tsp Turmeric
1 stalk fresh Lemongrass, crushed & coarsely chopped
1 bunch Stems from fresh Parsley and/or Coriander/Cilantro 
1 medium Potato, any type, scrubbed well
1 large Red Bell Pepper, seeded & diced small
1 small Onion, finely chopped    
Salt & freshly ground pepper to taste
1 cup Coconut Milk
2 Scallions (Green Onions), both white and green parts thinly sliced
2 Tbsp Italian parsley OR Fresh Coriander/Cilantro, chopped
2 Tbsp Cashew OR Coconut cream for garnish
Extra Parsley or Cilantro for garnishing


Cut off the lower portion of the stems from the coriander/cilantro; if using parsley, pull off tender stems and leaves. Reserve the leafy parts of both parsley and coriander for other uses. Wash the stems, and pinch into small pieces and put in a stock pot.

Cut kernels from cobs, then scrape the cobs with the edge of a knife to extract all the milky fluid from the base of the kernels. Reserve the corn kernels and the cobs separately.

Combine lemongrass, coriander/cilantro stems, the corn cobs, whole potato, turmeric, and stock/broth/water in the stock pot, bring to a good boil, reduce the heat and simmer 20 minutes. Cool and strain the stock and reserve the stock and potato, discarding the lemongrass and corn cobs.

Peel the potato if you wish (peeling is quick and easy while potato is still hot or warm), and cut into small dice; reserve.

Saute the onion in a little of the broth (or use a tiny bit of oil) until translucent in a soup pan for about 2 or 3 minutes.

Tip the the rest of the broth into the pan. Add salt and peppper to taste, the corn (and liquid from the cobs), and red pepper to stock, simmer until vegetables are tender - about 15 minutes.

Stir in coconut milk and the diced potato along with the scallions and simmer for another five minutes. Remove from heat.

Add parsley/cilantro, and salt or pepper to adjust seasoning.

Serve garnished with the cashew or coconut cream and a sprig of  parsley or cilantro. Enjoy!!