Category Archives: Grits/Groats

Sorghum Groats with Snake Gourd & Pumpkin

Jowar Dalia with Padwal & Pumpkin

  • Servings: 1
  • Difficulty: easy
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Sorghum Groats with Snake Gourd & Pumpkin

 

 

 

 

 

 

 

I recently read an article about some under-rated vegetables which are highly nutritious and which we should be eating more of.  Two vegetables on the list were snake gourd and pumpkin.

Pumpkin features on my menu every now and then but snake gourd is something I hardly ever eat. So, I decided to cook sorghum groats (jowar dalia) with these two vegetables.

Snake GourdSnake gourd, also known as padwal and Chinese cucumber, is a long, narrow variety of gourd with thick skin and spongy texture within. Hollow on the inside with soft seeds, it cooks pretty fast.

The vegetable is very low in calorie but high in fiber and a good source of magnesium, calcium, and phosphorus.

The second key ingredient in today’s recipe is sorghum groat. Sorghum is high in iron and fiber and good for heart, maintaining weight, sugar level and arthritis.

If you want to try this recipe and can’t get hold of sorghum groats, you can use any other variety like broken wheat (dalia), corn (makai dalia) or pearl millet (bajra dalia).

this is best eaten hot with a dollop of ghee

Don’t skimp on the ghee (clarified butter), it will really enhance the taste. And ghee is very good for health as long as you have it in moderation.

Ingredients

1/4 Cup sorghum groats

1/4 Cup whole lentils (masoor)

1 Tablespoon fenugreek seeds

150 Grams snake gourd

150 Grams pumpkin

1 Large onion

1 Head of garlic

2 Ripe tomato

10-12 Fresh curry leaves

1 Teaspoon turmeric powder

1 Teaspoon chilli powder

1 Teaspoon cumin powder

1 Teaspoon coriander powder

1 Teaspoon mustard seeds

1 Teaspoon cumin seeds

A pinch of asafoetida

2 Sticks of cinnamon

3-4 Whole cloves

3-4 Whole peppercorn

Salt to taste

1-2 Teaspoons oil

Ghee to drizzle on top

Method

  1. Wash the groats and lentils.
  2. Add fenugreek seeds and soak for 3 to 4 hours.
  3. Wash and dice the snake gourd.
  4. Peel, wash and cube the pumpkin.
  5. Peel, wash and chop the onion.
  6. Peel and slice the garlic.
  7. Wash and chop the tomato.
  8. Wash the curry leaves.
  9. Heat the oil in a (preferably non-stick) cooking pot.
  10. When it is hot, lower the heat and add the mustard seeds.
  11. As soon as the mustard seeds start spluttering, add the cumin seeds.
  12. Once the cumin seeds start crackling, add the asafoetida followed by cinnamon stick, cloves and peppercorn.
  13. Stir for 30 seconds and add the curry leaves.
  14. Next, add the onion, garlic and tomato along with salt to taste.
  15. Mix well, cover and cook for 5 minutes.
  16. Uncover, throw in the turmeric powder, cumin powder, coriander powder, chilli powder, diced gourd and cubed pumpkin.
  17. Combine everything thoroughly and add the soaked groats, lentils and fenugreek seeds along with the water they were soaked in.
  18. Bring to boil, lower heat, cover and cook for about 40 to 45 minutes. If your cooking pot is not non-stick, you will have to check in-between to make sure that the food is not sticking to the bottom.
  19. 20 minutes into the cooking time, uncover, stir and make sure there is sufficient water. If not, add a little more boiled water.
  20. Once it is cooked, let it sit (covered) for about 5 minutes.
  21. Transfer to a serving bowl and drizzle with some ghee.

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Herby Corn Grits with Chickpea & Courgette

Herby Corn Grits with Chickpea & Courgette

 

 

 

 

 

 

 

Till recently, I didn’t understand the meaning of the word ‘perfect‘. As far as I was concerned, it was one of those vague, nebulous and subjective terms  (‘ideal’ and ‘normal’ being bedfellows) with little meaning.

All that changed when I cooked these corn grits (corn dalia); they finally helped me understand this word which has eluded my grasp till now.

So here’s the story of my discovery… It had been one of those crazily busy days where all I had was a morning cup of tea. While enjoying a glass of wine in the evening, it suddenly dawned on me that I had not eaten all day (doh!).

Lucky for me that I had cooked these corn grits which proved to be “perfect” under these given circumstances as they contain all the necessary elements required in our daily diet: carbohydrate (grits), protein (chickpea), calcium (cheese), seeds, vegetables, herbs and good fat (olive oil). On top of that, they provide you with your total share of 5 A Day in one meal (thanks to chickpea, courgette, tomato, onion and red pepper).

in one fell swoop, I had managed to feed my body a nutritionally balanced dinner

Perfect for me but may not be the case if you have had a carb or protein rich lunch! See what I mean?!

My new state of enlightenment tells me that when someone says that something is perfect, that only they can understand what that ‘perfect’ or ‘perfection’ means and that it may be perfect for them but imperfect for another. It is like their own little secret which cannot or does not have to be fathomed by others!

So here’s my kooky recipe for “perfect” corn grits.

Ingredients

1/2 Cup corn grits

1 Cup boiled chickpeas

1 Courgette

1 Red pepper

2 Tomatoes

1 Large onion

3-4 Cloves of garlic

2 Red chillies

1 Cup of basil, coriander and parsley leaves

1 Tablespoon sharp, tangy cheese

1 Tablespoon seeds of your choice (I used sunflower and pumpkin)

1 Tablespoon olive oil

Salt to taste

Seasoning of your choice (I had used Taste #5 Umami Paste Laura Santini, the Mediterranean type)

Method

  1. Peel, wash and chop the onion.
  2. Wash and dice the tomato.
  3. Wash and slice the red chilli.
  4. Wash and cut the courgette into large chunks.
  5. Wash and chop the red pepper.
  6. Peel and crush the garlic.
  7. Grate the cheese.
  8. Wash and chop the basil, parsley and coriander leaves.
  9. Toast the seeds till they turn a shade or two darker.
  10. Add the onion, garlic, tomato, chilli and red pepper to a saucepan along with the olive oil and a pinch of salt. Mix well.
  11. Place the saucepan on minimum heat, cover and let the vegetables cook for 10 minutes.
  12. Uncover, add the corn grits, courgette and chickpeas along with 1 cup of water and seasoning. Mix well, cover and cook for 10 to 15 minutes till the grits are cooked.
  13. Remove the lid and add the chopped herbs and grated cheese.
  14. Cover and cook for 5 minutes.
  15. Take the saucepan off the heat and let it sit for 5 minutes.
  16. Sprinkle with toasted seeds and serve.

Herby Corn Grits