Friday, October 28, 2011

GOOD WISHES TO ALL ....

 
Recipe For Love : Take happiness and laughter, mix thoroughly with care. Add hugs, pecks, and sprinkle with kisses. Bind with pleasure and bake with faith. Serve with endless love. " HAPPY DIWALI 2 ALL "
May This Diwali be as bright as ever.
May this Diwali bring joy, health and wealth to you.
It Is Time To Feel Good,
Time 4 Reunion,
Time 2 Share Happiness,
Time To Feel Being Loved,
Time 2 Show Ur Love,
Time 2 Live For Others And
Time To Wish For Peace.
HAPPY DIWALI .....

Festival of lights Happy Diwali to all....

 
Happy Diwali
It's the "Festival of Lights" today,
It's again the day of Diwali,
It's time to dress up folks,
It's time to adorn the thali.
It's the day to light the diyas,
Ignite the rockets and burst crackers,
But it's also the time to be safe,
From the fireworks and all the sparklers.

Aapke life mein Mithaas ho “Cadbury” Jaisy
Rounak ho “Asian Paints” Jaise
Mehak ho “Axe” jaise
Tazgi ho “Colgate” Jaisy
Aur tension-free rahe“Huggies” Jaisy
“Happy Diwali” 2 all ...

The gorgeous festival of snacks and sweets
everyone enjoying a royal feast
when old and young with delight meet
and with love and affection do all hearts beat.
Diwali is here - the gracious festival of the year.

CORIANDER LEAVES...

 
CORIANDER LEAVES THEY ARE THERE 4 EVERY NEEDS Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. Coriander is considered both an herb and a spice since both its leaves and its seeds are used as a seasoning condiment. All parts of the plant are edible, but the fresh leaves (cilantro) and the dried seeds are the parts most commonly used in cooking.
Coriander is common in South Asian, Middle Eastern, Central Asian, Mediterranean, Indian, Texan, Latin American, Portuguese, Chinese, African, and Scandinavian cuisine. The use of coriander can be traced back to 5,000 BC, making it one of the world's oldest spices.
Fresh coriander leaves are also known as the dhania patta, kotmir, kothamalli or kothmira.
Like other spices coriander is available throughout the year.
The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, cilantro (in America, from the Spanish name for the plant).
The dry fruits are known as coriander or coriandi seeds.
In India they are called dhania. It is commonly found both as whole dried seeds and in ground form.
Coriander roots have a deeper, more intense flavor than the leaves. They are used in a variety of Asian cuisines. They are commonly used in Thai dishes, including soups and curry pastes. late 14th century, first attested in English the word coriander derives from the old French word coriander which actually comes from the Latin word coriandrum in turn from Greek koriannon.

Health Benefits of Coriander Seeds and Cilantro Leaves.
Coriander, like many spices, contains antioxidants. Coriander has been used as a folk medicine for the relief of anxiety and insomnia. Helps digestion. Lowers blood sugar. Lowers bad cholesterol (LDL) and raises good cholesteraol (HDL). A good source of dietary fiber. A good source of iron. Prevents nausea and protects in urinary infections.
Herbs are a great addition to food, not just because, they add special flavor and spicy taste to our food, but also they contain many anti-microbial substances that help keep our food protected from these agents. The herb is a good source of minerals like potassium, calcium, manganese, iron, and magnesium. Wash in clean water, discard roots, old or any bruised leaves. Fresh cilantro (coriander) should be stored in the refrigerator.It is highly perishable, fresh coriander should always be stored in the refrigerator.
TIP: Fresh Coriander leaves should be washed thoroughly in the water.

Govardhan Puja, also called Annakut...


Diwali the most important and colorful festival also the Festival of Light.
Govardhan Puja, also called Annakut (meaning a heap of grain) is celebrated as the day Krishna defeated Indra. Lord Krishna taught people to worship nature, as mountains bring rains to earth and to stop worshiping the God of Rains, Lord Indra. 
His was the message that we should take care of our nature.
The puja performed on the fourth day of Diwali is called the Govardhan Puja. The origin of this day goes back to the Dwapara Yuga, and to Lord Krishna. According to legends, 
he lifted mount Govardhan on this day and hence the day is dedicated to the worshiping the mountain.
Annakoot is also celebrated on the fourth day in observance of the episode of Sri Krishna's childhood, in which He gave protection to the cowherd clan of Vrindavan from the wrath of Indra and humbled Indra in that process. Annakut, also known as Nutan Varsh or Bestu Varsh, is the New Year’s Day in Gujarat. The first day in Gujarati Calendar is the day after Diwali  Kartik sud 1.
The name ' Annakut '  means  'Anna' meaning food and 'kut', mountain.
For Annakut a mountain of food is decorated symbolizing Govardhan mountain said to be lifted by Lord Krishna to save the people from the wrath of Lord Indra, the God of rain.
In Maharashtra it is celebrated as Padva or BaliPratipada. 
In Gujarat, it is celebrated as New Year.
This worship has carried on from 5000 years ago to the 21st Century.
According to the Shrimad Bhagavatam, "After lifting the huge Shri Govardhan Parvat (mountain) for seven continuous days prior to Diwali, the Lord put it back on earth & asked the citizens to worship the mountain. Bhagwan Shri Krishanji then appeared in two forms, one as the Shri Govardhan mountain itself, and the second in His human form, so that his devotees could offer food and prayers to Him.
So varieties of delicious sweets and 56 different kinds of bhog (offerings of food) were ceremoniously raised in the form of a mountain before Lord Krishna.
On this devotees offer their gratitude to Lord Krishna for his blessings in making their lives complete.
Annakut is thus one of the most auspicious days of the Hindu year.
“Earth, water, fire, air, ether, mind,
intelligence and false ego  all together
these eight constitute My separated material energies.
(Bhagvad Gita)

Pressure Cooker Aloo Subzi


Pressure Cooker Aloo Subzi
Quick, instant subzi.
INGS
4 Potatoes, cut into cubes,
1 Tomato, cut into small pieces,
1\2 Cup Green Peas,
1 Tbsp Oil,
1 Green Chilly, cut,
A small piece of Ginger cut,
2 Cups water,
1 Tbsp Sweet Tamarind chutney,
1\2 Tsp Pav Bhaji masala,
1\2 Tsp Turmeric powder,
2 Tsp Coriander powder,
1\8 Tsp Cumin seeds,
A pinch Asafoetida,
1 Tsp Red Chilly powder,
1\2 Tsp Sugar,
Salt to taste.
Method
Peel and cut potatoes into cubes.
Also cut the tomato into small pieces.
Put the pressure cooker to heat.
Now add oil, Cumin seeds, asafoetida, green chilly, cut ginger.
Take in a bowl, 1\2 cup water in this add turmeric n red chilly powder. Add this to the above tempering in the pressure cooker. Also add cut pieces of potatoes, tomatoes, green peas, rest of the water, coriander powder,
pav bhaji masala, tamarind chutney, sugar,salt. Put the lid on the cooker and pressure until 4 whistles.
When the pressure cooker cools down, pour it in a pan, check the seasoning, add cut coriander leaves.

Tuesday, October 25, 2011

Eat the Green veggies ......

 
Eat the Green veggies ......
Do u know ? ? ? ?
5 Most Beneficial Leafy Greens ......
Read n Find out..
They are Spinach, Broccoli, Swiss Chard, Mustard Greens and Romaine Lettuce.  Leafy vegetables are ideal for weight management as they are low in calories. They are useful in reducing the risk of cancer and heart disease since they are low in fat, high in dietary fiber, and rich in Folic acid, vitamin C, potassium and magnesium.  Green vegetables are also a major source of iron and calcium for any diet.
Green leafy vegetables are rich in beta-carotene, which can also be converted into vitamin A, and also improve immune function. Millions of children around the world have an increased risk of blindness, and other illnesses because of inadequate dietary vitamin A from green leafy vegetables.
Dark leafy greens add a variety of healthful benefits to your diet. Adding one serving a day will greatly improve your digestion, provide you with lots of vitamins and minerals, and help fight against many diseases.
Eating 3 or more servings a week of green leafy vegetables significantly reduced the risk of stomach cancer.  Greens have very little carbohydrate in them, and the carbs that are there are packed in layers of fiber, which make them very slow to digest. That is why, in general, greens have very little impact on blood glucose.  Greens are packed with vitamins, minerals, and other nutrients that prevent cancer and other diseases.
"High intake of fruit and vegetables has been associated with a reduced incidence of cancer and cardiovascular disease," write Patrice Carter, from University of Leicester.
According to the food pyramid guidelines, an average adult needs 3 cups of leafy greens per week.
Wash greens well to remove dirt. Rinsing multiple times is
needed to be done.  In spite of the unfair reputation of vegetables, especially leafy vegetables, have over the years, they taste delicious and have many uses other than salads. .
Green leafy vegetables contain less fat so they are best diet foods.

Monday, October 24, 2011

HAPPY DHANTERAS.... 2 all


Festivals are an unique part of India’s rich cultural heritage.
Dhanteras is the first day of the five-day Diwali Festival.
The festival, also known as "Dhantrayodashi" or "Dhanwantari Triodasi", falls on the auspicious thirteenth lunar day of Krishna Paksha in the Hindu month  of Ashwin in October/November.
The festival of Dhanteras falls in the month of Kartik (Oct-Nov).
The Dhan in Dhanteras means wealth. On Dhanteras, the "Owl" form of Goddess Laxmi is worshiped to provide prosperity and well being. Dhanteras holds special significance for business also.
On Dhanteras Hindus consider it auspicious to purchase gold
or silver articles or at least one or two new utensils.
It is believed that new “Dhan” or some form of precious metal
is a sign of good luck.
People worship Lord Yamaraj, the God of death, on this day 
and light a 'Yama-Diya' in the night to offer prayers to him
to bless them with prosperity, well being and protection.
Dhanteras
d=dhan
h=health
a=anand
n=nature
t=talent
e=enjoyment
r=romance
a=aitbar
s=subhagya
so HAPPY DHANTERAS....

All time favorite Pani Puri, Festival Recipes


Festival Recipes: All time favorite Pani Puri
The Pani puris are generally made from Semolina (Rava / Suji) in which few spoons 
of Fine Flour (Maida) is added with a pinch of Baking Soda. Then making a dough using water. Make very small balls from the dough, roll them, fry in hot oil then reduce the heat until golden brown.

Make Pani puri pani....
INGS
500 ml Cold water,
2-3 Tbsp Tamarind (Imli) Pulp,
make a paste
2 Cups Mint leaves,
2 Tbsp Cut Coriander leaves,
2-3 Green Chillies,
A Piece Ginger,
Little salt,
Few drops of Lime juice.
Masalas to be added..
Salt, Black salt, Roasted Cumin Seed
(Jeera) Powder, Pepper powder, Red Chilly, Chaat masala, Sugar, add as per taste.
Method
In a bowl take cold water, add the green paste,
also add the tamarind paste, all masalas and sugar. Check the taste of the water. Put to chill in the fridge.

For the stuffing in the puris could be...

boiled Potatoes [cut into pieces ],
boiled Red gram Chana,
boiled Green Moong Sprouts,
Few spoons Boondi.
Masalas like Salt, Red Chilly powder,
Pepper powder, Chaat masala,
Green chutney, Sweet chutney.
Method...
Cut the boiled potatoes into small pieces,
boil the sprouts and red chana, add the masalas,
chutneys, mix well. Put in the fridge section.
Serve pani puri making a hole in the center.
Put the stuffing and in a bowl serve the pani puri water. Garnish with some boondi.

Chaat items ... Festival special...


Chaat (Hindi: चाट) is a term describing savoury snacks, typically served at road-sides. Chaat are popularly eaten at snack time and is also a light food.Different chutneys impart a sweet or spicy flavor and this makes the Chaat items tasty and spicy.

Bhel, Chaat, Festival special...


“Chaat” an assorted savory snacks typically served at every road side outlet or stall.
Chaat items is mainly Indian street food. 
But now these chat items have become so popular that most Indian restaurants offer
them on their menus.
The fun of eating on the streets along with friends is fun. Chats can also be made at home and are a favorite to be served at parties also.
Chats are a mixture of all the tastes, sweet, sour, hot, salty, spicy but fun. The Chaat items are kept ready and the chaat is assembled just before serving. So that does not get soggy.
Chat masala is one of the most important ingredient of all in the making of chaat items.
The Pani puri, Bhel is a all time favorite of all families.
Pani puri is also known Golgappa in North India and Poochakas in West Bengal and Gup chup in Orissa.
Bhel puri is one of the most consumed chaat at the beaches of Mumbai. It is prepared with puffed rice, boiled cut pieces of potatoes, spicy green chutney and a tangy tamarind chutney. 
In chaats the use of garlic chutney and
cut onions adds to its flavor.
THESE FESTIVAL RECIPES COMING UP SOON . . .

STUFFED ALOO IN GRAVY .... Festival special...

 
STUFFED ALOO IN GRAVY
INGS:
10 Pieces Panner cut into inch long,
2 Boiled Potatoes, Halved and Scooped out,
2 Tbsp scooped portion of potato,
4 Tbsp grated Cheese and Paneer.
Salt, Pepper pd to taste,
1 Tbsp Coriander leaves cut,
1 Tbsp Oil,
2-3 Large Tomatoes (blanched),
1 Cut Onion ,
2 -3 Cashew nuts and Almonds,
1-2 Green Chilly,
A piece of Ginger,
1 Tsp Garlic paste, Red Chilly pd and Coriander pd, each,
1\2 Tsp Turmeric pd and Garam masala, Little Sugar, each,
2Tbsp Cream.
METHOD: Fry the panner pieces and put in hot water.
Blanch the tomatoes and in a mixer jar put the cut onion, tomatoes, garlic, green chilly, ginger, almonds and the cashews. Also add red chilly pd, turmeric pd and coriander pd. Grind to a fine paste.
Cut the boiled potatoes into half and scoop them. Mix the scooped potatoes, paneer, cheese , salt and pepper pd to taste. Fill in the potatoes.
Put a pan to heat add the oil and add the paste, stir until leaves the sides of the pan. Now add the paneer pieces, garam masala salt, sugar. .
Cover and cook for few minutes. Add the cream and arrange the stuffed potatoes and pour the gravy around them.
Garnish with coriander leaves.

DO you know

DO you know
Fresh fruit juices n vegetable salads are gr8 way to healthy eating.
Fresh juices boost energy levels n put back the sparkle in your eyes.
Eat sprouts they are nutrition dense n most potent source of life.
The sprouting process increases, vitamins n minerals content of the seeds.
High in fiber. Daily exercise will help to put away fatigue n depression.
Happiness n Well being are determined by certain chemicals n hormones in the blood stream.

Saturday, October 15, 2011

Happy Karwa Chauth . . . Karva Chauth . . .


 Karva Chauth is considered to be a romantic festival, symbolizing the love between a husband and wife.
Muhabbat aik aisi bhi,
Khuda ki banai moti si,
Bhook pyaas se aur chamke..
Aise fitrat karva chauth ki jyoti si…
May The Moon Light, 
Flood Your Life With, 
Happiness & Joy, 
Peace & Harmony. 
Happy Karwa Chauth..!!
Seeing  celebrating karwa chauth in films may have  caused hearts to race, showing love and deep bonding where both men and women fast as a gesture of mutual regard for each other.
Karva Chauth, a special day for Indian women to dress up, shop, celebrate and enjoy.
Karva Chauth is celebrated in the month of October or November, nine days before Diwali
on 'kartik ki chauth', the fourth day of the dark moon.
Karva is another word for diya , a small earthen oil lamp and chauth means 'fourth' in Hindi 
as the festival falls on the fourth day of the dark fortnight, or krishna paksh.
This fast is observed mostly in North India. The married women undertake Karva Chauth fast for the long life and well being of her husband.  'Karwa Chauth' is a ritual of fasting observed by married Hindu women seeking the longlife,  well-being and prosperity of their husbands.  In spite of being one of the toughest fasts, karva chauth is the most awaited festival of the
year and is welcomed by married woman.
For this Karva chauth fast , women   they sing
..Sadaa suhagan karve lo, Pati ki pyari karve lo, Saat bhaiyon ke behen karve lo, Vart karni karve lo, Saas ki pyaari karve lo,...
and the fast gets  concluded, when  the women await the rising
of the moon. Time to break the fast.  The fast also moves beyond the home and is celebrated as a community occasion also.

Make the tasty Bisi bele Bhath . .

 
Bisibele Bhath
A easy, healthy and quick recipe..
Ings
2 Cups Rice,
1 Cup Tur Dal | Split Pigeon Pea,
2 Cups Mixed vegetables, like
Beans, Carrot, Potato, Cauliflower,
Peas, Lady's finger, Brinjal, Cabbage,
1 Onion,
1 Tomato cut,
1 Tbsp Tamarind pulp,
1 Tbsp Jaggery ,
1 Tbsp Oil,
1\4 Tsp Mustard seeds,
Few Curry leaves,
1 Green Chilly,
1 Tbsp Ginger | Garlic paste,
1\2 Tsp Turmeric powder,
1 Tsp Red Chilly powder,
4 - 5 Ready made Bisi bele Bhath powder,
Few spoons Ghee,
Salt to taste,
Method
Cut all vegetables. Soak Rice and Tur Dal.
Then in a pressure cooker cook the rice and dal
until soft, add little salt and turmeric powder.
Boil vegetables like potato, carrot, beans, peas,
cauliflower, cabbage with little salt.
Put a pan to heat, add oil, mustard seeds, curry leaves,
green chilly, ginger n garlic paste, sliced onion.
Stir for few minutes. Now add cut pieces of lady's finger,
brinjals, and the cut tomato.Now add turmeric powder and
red chilly powder.
Add the boiled vegetables and ready made Bisi bele Bhath
powder. Also check salt.
Check if the rice + dal in the pressure cooker are done.
In this add tamarind pulp and jaggery. Also add the vegetables
to the rice n dal. Few spoons of ghee will give out an aroma.
Garnish with coriander leaves and serve hot.

Bisi bele bhath , Ready made powder...

 
Bisi bele bhath is a rice-based dish with its origins in the stateof Karnataka, India. The name Bissi bheale bhaath is a Kannada phrase, which literally means "Hot Lentil brown Rice", as in Kannada, Bisi means hot, bheale means Lentils and bhaath means a dish made of rice... Bisi bele bhaath translates to hot lentil rice in the Kannada language.  It is a traditional dish, involves the use of spicy masala, Toor dal  (a type of lentil) and vegetables.. It is served hot n eaten along with salad, papad or potato chips.. This wholesome rice dish from South India can be eaten all by itself.  Serve with a tasty pickle.
A interesting recipe of this is coming up ..

READY MADE MASALAS THE FLAVOR THEY GIVE TO FOOD : Masalas are used  all over India, Bangladesh, Sri Lanka and Pakistan. Masalas are a mixture of natural aromatic ground spices, which are added when a dish is being prepared to make tasty, hot and spicy. MTR one of the most popular brand has readymade masalas like Bisi Bele Bhath powders, Sambar Powder, Rasam Powder, Puliogare Powder, Subzi Masala the Multi-purpose Curry Powder, Pav Bhaji Masala and many more that are easily available in stores. The ready made masalas are easy to use, instant requiring least and quick preparation. Many masalas lend a typical taste and aroma of it's own to the dish. Ready made masalas  assures you the best seasoning for the  dish,  value for money along with taste of the dish. Bisi Bele Bhath masala  is usually made from spices and dals. 

A Quick Bisibela Bhath Masals Recipe... 

For making the Powder. 

Ings   Chana dal 1Tb Spoon,  Urad Dal  1Tb Spoon, Asafoetida 1/2 tsp, Fenugreek seeds 1 tsp,  Coriander seeds  3 tbsp,  Dry Coconut 1 Cup,  Dry red chillies 10,  Poppy seeds(khus khus)  1tsp, Cloves 3 ,  Cardamoms 3 , Cinnamon a small piece, Curry leaves  Few,  Coriander leaves  Few, oil to roast & for seasoning some Salt  as per taste.

Heat the pan & dry roast the Chana dal & Urad dal. Keep it aside. Now  heat a pan add Oil,  Red Chillies, Fenugreek, Coriander seeds and dry coconut,  also add Poppy seeds, Cloves, Cinnamon, Cardamom. Allow to cool then grind to get a powder to make the tasty Bisibele Bhath..

Deepawali known as the "festival of lights". . .


Diwali  or Deepawali  popularly known as the "festival of lights".
Deepavali is popularly known as the "festival of lights", the
most significant spiritual meaning is "the awareness of the inner light".  Diwali falls on the one new moon night between mid-October and mid-November. Deepavali is celebrated for
five days according to the lunisolar Hindu Calendar. 
It begins in late Ashvin (between September and October)
and ends in early Kartika(between October and November).
Generally  occurring between mid-October and mid-November. For Hindus  Diwali is one of the most important festivals of the year.  "Deepavali" (Sanskrit: दीपावली Dīpāvalī), which translates into "row of lamps".  Diwali involves the lighting of small clay lamps (diyas or dīpas) inSanskrit: दीप) filled with oil to signify the triumph of good over evil. During Diwali, all  wear new clothes and share sweets.
The festival starts with Dhanteras, the second day of the festival, Naraka Chaturdasi and followed by
 "Amavasya", of Ashvin, is a big celebration, known as Laxmi Pujan.
 Amavasya, the third day of Deepawali, marks the worship of Lakshmi, the goddess of wealth  and Ganesh, the God of auspicious beginnings.
The word 'Dhanteras' means 'dhan' wealth and  'teras' the 13th day on which it is celebrated.
Choti Diwali or Chaturdashi is the fourteenth lunar day (thithi) of the dark fortnight of the month of Kartik and the eve of Diwali.
 In North India, the fourth  day is celebrated as Govardhan Puja, also called Annakoot, and is celebrated as the day Lord Krishna took  an incarnation of god Vishnu to defeat Indra and by the lifting Govardhana hill to save his kinsmen and cattle from rain and floods. For Annakoot, large quantities of food are decorated symbolizing the Govardhan hill lifted by Krishna.
 Bhaiduj  also Bhayyaduj, Bhaubeej or Bhayitika the 5 th day  on this day, brothers and sisters meet to express love and affection for each other . In Gujarati  Bhai Bij, Bengali Bhai Phota.  Deepavali celebrations are spread over five days, from Dhanteras to Bhaiduj.

Thursday, October 13, 2011

FIGS . . . . FIGS .. . . Figs, Figs their nutrition and health benefits o f Figs. . .


The fig was used by man in ancient civilizations.
Native to western Asia and the Mediterranean areas,
it spread to Arabia, Syria, and Israel. Figs are  species 
of the  many rainforest ecosystems.
The fig occupies a high position among fruits. It is soft,
sweet and puply, this delicious fruit promotes health.  
The  pear shaped hollow fruit, with sugary pulp and 
many small seeds of golden color sticking to it's wall  cavity.
Fig is native to the Middle East and western Asia.
It is believed to be the first ever fruit tree that was cultivated
by man. Botanically, it belongs to the mulberry family.
There are hundreds of fig varieties.
The Brown Turkey Figs  has brownish / copper-colored skin,  Celeste figs are about the size of an egg.
The ancient Greeks introduced the fig to neighboring countries.
The Romans were known to have transported figs into all the temperate zones of Europe.
Figs are seasonal fruits that are found in the western parts 
of Asia. However, dried figs are always available. 
The figs tree is a member of mulberry family.
Health benefits of figs are the presence of minerals, vitamins
and fiber  in them. Figs contain vitamin A, vitamin B1, vitamin B2, calcium, iron, phosphorus, manganese, sodium, potassium and chlorine.
Figs Lower cholesterol, helps  prevent coronary heart disease, fiber content in figs give protection against breast cancer.  
Fig has  anti-diabetic properties. Fig helps reduce the amount 
of insulin needed by diabetic patients who have to take insulin injection. Fig is rich in Potassium. Potassium helps to control blood sugar. Figs are rich in Calcium. Calcium helps to strengthen bones.
About 87 percent of the fig crop is dried for market.
Figs have a high sugar content, so they are great producers 
of energy. They are best eaten raw and fresh; however, dried
figs may also give nourishment to the body, especially in the winter.
Both white and black figs are highly perishable when fresh.
Good quality  must be fully ripe. The ripe fig is rather soft.
Figs are great culinary ingredients like the fig bar or fig flavored cookies.
Figs are good for preventing constipation, anemia, digestion
and cancer.

Know about Mustard seeds . . .


Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods. 
The seeds can come from three different plants: black mustard , brown Indian mustard and white mustard.
There are two major types of mustard seed, the white
(or yellow) and brown (Asian), A third species,
the black mustard seed.
Mustard seed is the seed of the mustard plant, a plant 
which has been cultivated for centuries for both its greens
and seeds. The French have used mustard seeds as a spice
since 800 AD.
These mustard seeds are known in Hindi/Urdu as sarson 
and in Punjabi as sarron.
These are used as a spice in North India and Nepal.
Black or brown mustard seeds are widely used in Indian, especially Bengali and Southern Asian, cooking.
When mustard seeds are used as a spice, there are a number
of ways to utilize them. Many cooks in places like India throw whole mustard seeds into a cooking pot with some oil before they start cooking a dish.
Make the condiment known as mustard, mustard seeds are ground and mixed with vinegar and salt to store the condiment.
Mustard seeds are also used as pickling spice.
Mustard oil is a versatile oil that can be used for both therapeutic uses and in cooking.
When using Mustard oil, it is important to allow the oil to
reach the smoking point.
Mustard oil that is allowed to reach the temperature
necessary for smoking will actually achieve a smoother
mustard flavor.
Health benefits of Mustard seeds . . . .
Mustard seeds have been around since almost 5,000 years. They're known to have numerous benefits since they're low
in calories and high in nutritional value and have a lot of antibacterial and antiseptic qualities.
Mustard oil is known to be great for the skin because it
gives warmth.
Mustard seeds are rich in a nutrient called selenium, known 
for its high anti-inflammatory quality.
The high source of magnesium in mustard seeds helps 
reducing the severity of asthma attacks and certain symptoms
of rheumatoid arthritis and lowering blood pressure.
Mustard seeds are very rich in calcium, manganese,  iron, 
zinc, protein and dietary fiber, so  include them in your diet.
Mustard seeds are excellent for digestion.
TIP 4 THE DAY . . . .
For people who suffer from a bad appetite, here's something that will be really helpful.
Mix a few black mustard seeds with milk and have it 15 to 20 minutes before your meal.

Monday, October 10, 2011

what is Semolina .... Also called Rava...

Cream of wheat is also refered to as Semolina. In Indian languages, semolina is known as Rava or rawa or Suji or Sooji . It is made from the inner part of hard, durum wheat. Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings.
Semolina made from durum wheat is yellow in color.
Semolina has high gluten content. It is high in protein, dietary fiber, carbohydrates. It is bland in taste, it can be used to make both sweets and savory dishes.
Wheat Rava Upma is a healthy Indian breakfast dish that's full of fiber and protein. Made with cracked wheat or wheat grits, it's a filling breakfast and gives one plenty of energy to start one's day.
 
Upma is a hot favorite breakfast item. Originally from South India, this tasty dish can be eaten for breakfast, brunch or as a snack and is very wholesome.
TYPICAL UPMA
INGS:
2 Cups Semolina (Rava) ,
1 Onion chopped,
1Tbsp Oil ,
1\4 Tsp Mustard Seeds,
1 Tsp Urad Dal,
1 Green Chilly chopped,
Few Curry Leaves ,
1-2 Whole Red Chilly,
5 Cups Water,
Salt to taste.
METHOD: Put the water to boil. Take it off and keep aside.
Put a pan to heat add the oil in that add the mustard seeds, urad dal, curry leaves, green chilly, whole red chillies and the onion, stir for few minutes.
Now add the semolina (rava), dry roast it and add the salt , the boiled water. Stir until thickens. Garnish with green coriander leaves. Serve with coconut chutney.

Deep frying method of cooking . . .

Deep frying is a cooking method in which food is submerged in hot oil or fat.
Deep frying involves fully immersing food in hot oil. It is an extremely fast cooking method.
Deep frying is classified as a dry cooking method because no water is used.
Due to the high temperature and the high heat conduction of oil, it cooks food extremely quickly.
For deep frying choose your cooking oil is the most important factor.
Oils with high 'smoke points'.
So oils which do not break down at deep frying temperatures, are best.
Like  Peanut oil, safflower oil, sunflower oil, and canola oil would be good choices.
Choose proper oil for deep frying. As some  oils are  not suited for deep frying because of the
smoking at frying temperatures.
Suitable oils include refined safflower oil, refined sunflower oils, refined peanut oil, coconut oil
(South Asia), and rice bran oil (East Asia).
Proper deep-frying technique needs maintaining the oil's temperature.
Some fried are first dipped in a simple batter, or coated in a crispy breading,
 to protect and further seal for the deep frying process.
The standard breading procedure is a three step process for coating foods in a crispy breading
before frying. 
The standard breading procedure  includes three steps: dredging in flour, moistening in egg wash
(beaten egg plus a tablespoon or two of water or milk),  then coating in breadcrumbs.
The  basic beer batter can be used for making homemade onion rings or for deep-frying fish 
and all kinds of deep-fried vegetables.
For deep-frying the oil should be hot to get a quality product. Fry in small batches.
Don't add too much food at one time;  it will cool the oil too much.
Don't reuse the cooking oil. Some sources say you can strain it and reuse it, but the oil has already begun to break down from the heat, and undesirable compounds like trans fats have formed.
Let the oil cool completely, then discard safely. Discard reused oil when it becomes dark or begins
to smell "off".
If reusing oil, add fresh oil for each use in order to extend its usefulness.
Filter your frying oil regularly.

The smoke points of some popular oils are .....
Canola oil (Refined)at 468 degrees Fahrenheit (242 degrees Celsius) ,
Corn oil (Refined) at 450 degrees Fahrenheit (232 degrees Celsius), 
Peanut oil (Refined) at  450 degrees Fahrenheit (232 degrees Celsius),
Safflower oil (Refined) at 450 degrees Fahrenheit (232 degrees Celsius),
Sunflower oil (Semirefined) at  450 degrees Fahrenheit (232 degrees Celsius).

When you deep fry a food,  a crisply browned coating is created on the food's exterior.
Deep frying can be done with a variety of flavors.

Saturday, October 8, 2011

Easy Mix Vegetable Gravy . . . .


Easy Mix Vegetable Gravy
INGS
2 cups Boiled vegetables like Peas, Corn,
Cauliflower, Babycorn, Potato, Beans,
Carrot, Cabbage or any other of ones choice.
2 tbsp cut pieces of Paneer,
2 tbsp cut pieces of Capsicum,
2 tbsp cut Spring Onion,
1 Onion sliced,
1 Tomato cut,
1 tbsp Red chilly paste,
1 Green Chilly slit,
Few Ginger julienne,
1 tbsp Tomato sauce,
1 Tsp Pav bhaji masala,
1\2 tsp Red chilly powder,
1 tsp Sugar,
1 tbsp Ginger| garlic paste,
Salt to taste.
METHOD
Cut the vegetables, put to boil add little salt.
When the vegetables become soft, drain and
reserve the water, if needed in gravy.
Put a pan to heat add oil, ginger| garlic paste,
green chilly, onion and capsicum.
Now add the cut tomato.
Stir for few minutes. Also add the red chilly paste, the boiled vegetables, paneer pieces, all dry masalas and tomato sauce. Add salt, check if need to add the stock.
Finally garnish with ginger julienne and spring onions.

FOOD PRESENTATION . .

Food Presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
FOOD PRESENTATION . .
"We eat with our eyes," first, so the food should look appealing to the eyes.
"Presentation is important, when serving any meal or dish."
 

Food on a plate looks better if in odd numbers, rather than even numbers.
Part of serving great food is presentation..
Garnishes should appear natural, fresh and edible also.
Always try to find inspiration on how to prepare food nice for the eyes first.

The arrangement and overall styling of food upon bringing it to the plate is termed plating.

Presentation of food is as important as flavor. So, enjoy the food by your eyes.

For a perfect plate presentation take care about choosing the plates with different shapes and sizes.

Use plates that contrast the food color. Select foods and garnishes that offer variety and contrast.

Color, texture, shapes, and arrangements of food on a a plate work together for the art of plate presentation. Two or three colors on a plate are the most interesting.

The way food is presented affects a person’s perception of how it will taste.

Wednesday, October 5, 2011

Crispy Karela [ Bitter gourd ] with three flavor Mango ....


Crispy Karela [ Bitter gourd ]
with three flavor Mango
Ings
5-6 Karela [ Bitter gourd],
1 Onion cut,
1 Green chilly cut,
2 Tbsp Oil,
1\8 Tsp Cumin seeds,
2 Pinch Asafoetida [hing],
1 Tbsp Mango Pickle masala,
1 Tbsp Mango Chutney,
2 Tbsp cut pieces of Aam papad [ Mango jelly],
2 Tbsp roasted Groundnut, coarsely ground,
1 Tsp Tamarind pulp,
1 Tbsp Jaggery,
2 Tsp Coriander powder,
1 Tsp Red chilly powder,
1 Tsp Turmeric powder,
Salt to taste.
Method
Peel all Bitter gourd, cut in thin, round slices.
Apply salt and turmeric powder.
After half an hour squeeze all bitter gourd slices, wash all in water, again squeeze. Repeat this 2 times. Put a pan to heat, add oil in that cumin seeds, asafoetida, green chilly and the cut onion. Stir for few minutes. Now add the Bitter gourd pieces. Also add all dry masala. Cook on low flame, so that the bitter gourd will become crispy.
Now add ground peanuts, mango pickle masala, aam papad pieces and the mango chutney.
Also add tamarind paste and jaggery, stir and cook on low flame until crisp. Serve with a sprinkle of ground nut pieces.

methods 2 make mango chutney

Mango Chutney, is a speciality of the South Indian coastal state of Andhra Pradesh. Mango chutney can be made in many different ways.
 

Mango chutney method one...
Ings
1 large raw (unripe) mango, peeled and cut,
1 tsp mustard seeds
3 tbsp vegetable oil,
1/2 tsp asafoetida,
3 whole dry red chillies,
2 green chillies,
1 tsp lime juice optional,
1\2 tsp turmeric powder,
1 tsp sugar,
salt to taste.
Method
Put a pan to heat add and all the ingredients.
Cook for few minutes. Allow to cool, then take
in a mixer jar and grind to a paste and a tasty mango chutney will be ready.

Mango chutney method two...
Ingredients :
2 cups sugar, 1 cup white vinegar, 6 cups mangoes, 1 onion, chopped (about 1 cup), 8 - 10 raisins, 1 tbsp finely chopped ginger, 1 garlic clove cut, 1 teaspoon mustard seeds, 1/4  teaspoon red chilly .
Mix sugar and vinegar. Put to boil and also add all ingredients.Cook until soft. Allow to cool, grind in mixer, if one wants paste type.

Third method....
Cut the mango slices and sprinkle with salt.
Leave overnight. In the morning, drain off the juice and wash the mango pieces in water.
Put a pan to heat add garlic, sugar, mustard seeds, ginger, vinegar, cook over a low heat, dissolve the sugar. Bring to the boil and add the mangoes.Cook for few minutes until the chutney is thick. Allow to cool.
Fill in a jar or grind if need paste type.

Knife skills .... Cutting skills . . .

A knife (plural knives) is a cutting tool with an exposed cutting edge or blade.
A kitchen knife is any knife that is intended to be used in food preparation.
Once you acquire the cutting skills then it becomes gives the pleasure of cooking.
With good knife skills, cooking becomes fun.
The knife plays a significant role in some cultures through ritual and superstition, as the knife was an essential tool for survival since early man.
Knife skills are one of the most important parts of the culinary arts.
Learning to use a knife correctly will speed up your cutting time and preparing|cooking the food.
The chef's knife is probably a cook's most important tool.
Chopping an onion is one of the most common kitchen tasks.
Good knife skills helps improve the quality of the food you cook.
There are a number of regular knife cuts that are basic to chef skills.
Each produces a standardized piece of food.
The two basic shapes for cuts are the strip and the cube.
The Strip Cuts are Batonnet, Allumette, Julienne and Fine Julienne.
The Cube Cuts Large Dice (Carré), Medium Dice (Parmentier), Small Dice (Macédoine),
Brunoise and Fine Brunoise.
For any basic ' cutting ' a sturdy cutting board, chef’s knife, paring knife
and a vegetable peeler are the most important tools.
If one wishes to improve their knife skills, then one can begin cutting potatoes, carrots, onions, leafy herbs or vegetables and large vegetables like the cabbage , bell peppers, mango or large citrus fruits like oranges.
A mince is a tiny, but less fussy cut of vegetable.
A chiffonade is a fine slice or shred of leafy vegetables or herbs.
Chiffonade, means to stack a few leaves, roll them into a cigar shape, and slice.
Filleting a Pepper is to remove the ribs from a bell peppers.
A rondelle is a coin shaped slice of a cylindrical vegetable.
A classic tourne is a football shaped, blunt ended cut with seven equal sides.
For the ' tourne' peel and quarter a medium sized potato, and cut off the tapered end
of the quarter to create another flat end .
What is a Julienne Cut ?
A julienne is a type of cut that makes a long 
thin strip. It's a good technique to use for vegetables and other ingredients when you
want to heighten their presentation.
When food is sliced into even, thin strips,
it is called a julienne cut.
Julienne is a culinary knife cut in which the food item is cut into long thin strips.
Sometimes called 'shoe string'.  A julienne cut may be of varying thicknesses,
but it is usually square. Using a julienne cut in food preparation also ensures that food
cooks evenly.  A julienne is a type of cut that makes a long thin strip.
It's a good technique to use for vegetables and other ingredients when you want to heighten their presentation.  Julienne is a cutting technique that cuts vegetables in 1/4 inch rectangular sticks. Carrot Julienne, Potato, ginger, Bell peppers are cut in juliennes.  Julienned vegetables are used for fajitas, stir-fry vegetables, salads, omelets n  quiches.
Potatoes juliennes are best used as French fry.
 If one julienne any firm fruit or vegetable, like  apples or carrots, it means slicing them into small square strips. Julienning foods is cutting them thinly to cook quickly while retaining their thin shape.
A julienne peeler is a kitchen device to cuts vegetables into thin, uniform strips, or "julienne" type.
A julienne peeler is used for firm vegetables, like carrots and zucchini, or potatoes.
Julienne vegetables are perfect for salads or appetizers. In traditional French cuisine, matchsticks cut from vegetables such as carrots were known as julienne..

Tuesday, October 4, 2011

Mangoes all the way . . .


Indian pickles (Hindi: आचार, Urdu: اچار) are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafoetida, red chili powder, turmeric, fenugreek and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles to make mixed vegetable pickle. The most common Indian-style pickles are made from mango and lime.
Homemade pickles are prepared in the summer and kept in the sun to be stored for the whole year, until the next mango season.
Chutneys are wet or dry, having a coarse to fine texture. There is no limit to the number of chutneys as it can be made from any vegetable/fruit/herb/spices or a combination of them. Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chili, but differ by their main flavor. Mango Chutney, is a speciality of the South Indian coastal state of Andhra Pradesh. Mango chutney can be made in many different ways. There are so many variations . Chutney is a tasty sauce.
Aam papad is fruit [ mango]  pulp mixed with concentrated sugar solution and sun dried. It is a part of the South Indian and North Indian cuisine and is available is numerous varieties.
Mango pulp is spread on trays to dry in the sun. After the first layer dries, another layer is spread over it and allowed to dry. The process is repeated until the desired thickness is got.
Aam Papad can be consumed in any season as it can be preserved for a long period of time.

What is a ‘ lotus stem ‘ ?

 
What is a ‘ lotus stem ‘ ?
It is the matured stem of the lotus flower. Lotus stem, "bhein" or " kamal kakdi" is used in Kashmiri, Sindhi and Punjabi cuisines.
Nelumbo nucifera, known by a number of names including Indian Lotus, Sacred Lotus, Bean of India, or simply Lotus, is a plant.
Also Known As Kamal kakri, Kamal kakdi, Bhein, Bheen.
Lotus is the National flower of India. Lotus stems are very much used in Asian cuisines and are much relished for their taste and nutritional value. They are very rich in iron and calcium content besides high dietary fiber. It is highly recommended for pregnant women. People with chronic complain of constipation .
Lotus stem should be crisp looking n fresh. Lotus stem can be eaten raw in the form of salads. Lotus stem pickle is also made. It is used in making curry.
Wash the lotus stems thoroughly under running water to remove all the mud covering it. Lotus stems are peeled and chopped into fine pieces. Cut round slices of it. Boil them and fry in ghee.

Monday, October 3, 2011

What is a Caramel and caramelized sugar ?

 What is a Caramel and  caramelized sugar ?
Caramelizing is the process of heating the sugar to a syrupy consistency till it turns golden brown in color. The flavor of many foods, including vegetables, meats, and seafood, is often enhanced by a gentle browning that caramelizes natural sugars and other compounds in the food.
The caramelization of sugars in foods results in rich desirable flavors. They are used  in ice cream, beverages, desserts, chocolates, soups, sauces, breads and cakes. Usually, sugar is caramelized at 320 to 350F. Caramel is  burnt sugar; used to color and flavor food.
Why does  sugars caramelize ?
Sugars caramelize because; they undergo oxidation reaction when they are heated. This oxidation reaction turns them into a brown colored substance. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Caramel is very, very hot. And very sticky. Caramelizing is to heat sugar till  it liquifies and turns golden brown. Which is mostly used for caramelized nuts, meat, vegetables or fruits to create a flavorful crust.
If thinking of an alternative sweetener, like honey, palm or jaggery, then remember to add some liquid like water or cream to it and reduce it to a desired  ' thickness' . Caramelized sugar  becomes a major problem, when  it  hardens or when sugar sticks to your cooking pan. Caramelization is widely used in glazing desserts like creme brulee, custard and other desserts. Nuts and fruits are also glazed with  caramelized sugar. When vegetables are caramelized, sugar may not be added. They are sauteed in oil or butter till golden brown to make them caramelized. Caramelize honey for that take  honey, lemon juice and water in a pan and heat the mixture at very low flame, till, the honey is golden brown in color. Try to make the '  Caramelized Onions '  for doing this first cut the onions, then  heat onions and water to boiling. Reduce heat to  simmer. Cook on low heat for 10 to 15 minutes until onions are tender and soft then  drain. Then  heat a pan add  butter, onions and sugar; cook until onions are browned, stirring and sprinkle some salt.
Caramelizing onions is just cooking them so they brown deeply. It's easy to do and results in cooked onions with a dark, sweet, browned flavor. You're basically turning the sugars within the onions to caramelize.

What is a Tadka ...


Tadka means to Fry something (some aromatic vegetables) in oil, butter or ghee and add that to something which does not have taste of its own.

Chaunk in Hindi, but  also called tarka, tadka, bagar, phoron, or phoran or popu. It is a garnish and/or cooking technique used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices such as minced ginger, green chillies, curry leaves are fried in oil or ghee to get their flavors into a dish.
Chhaunk is added at the end of cooking, just before serving a dal, sambar or stew, or else prepared at the beginning of cooking, before adding the ingredients to a curry or similar dish.Chaunk is believed to not only add flavor but also to aid in digestion.
Tadka is a tempering is a  process used for flavoring certain dishes. To temper a dish, oil is heated and spices added to it and fried. This spice flavoured oil is then added to the dish as a final touch.
In Nepali  it is  jhaneko, jhannu in Hindi  it is popularly called a chhaunk, tarka, tadka (तड़का), bagar (बगार) like on  Dal tadka.  In Punjabi it is known as tarka, Gujarati its vaghar (વઘાર), Bengali is  bagar , bagar dewa or phoron , in Tamil  thaalithal , in Kannada it is oggaraṇeTelugu it is popu , thiragamaatha , taalimpu , Marathi called  phodani  , pholni  ,  Urdu it is tarka , Baghar  also called "vaghar" in Gujarati and in Konkani it is Phonna. Tadka is the north Indian style of garnishing curries with fried onions and garlic.

What is Bitter Gourd .. .

 
Bitter gourd (karela/ pavakkai) has a bitter taste. So all avoid making this vegetable. But bitter gourd is rich in nutrients. To remove the bitterness and use this vegetable, you can follow these few methods.... Chop bitter gourd in the required shape (either chopped into bits or circles). Soak the pieces in salted water for about 1 or 2 hrs. Drain off the water and wash them in fresh water for a few times.
Bitter gourd can be parboiled before using to reduce the bitterness.
After cutting the karela as per requirement, apply salt + turmeric powder to lessen its bitterness. Keep it for some time, then squeeze it and wash in fresh water, again squeeze n repeat at least 2-3 times.
The scientific name of Bitter Gourd or Bitter Melon is ‘Momordica Charantia’. The bitter melon also known as bitter gourd looks like a cucumber but with ugly gourd like bumps all over it. It is a tropical vine and the fruits, leaves and extracts of this plant are used as medicine. It is also known as Balsam Pear. It is the most bitter of all vegetables.
The Indian names of this vegetable are Karela, Pavakkai and  Kakkarakai. Bitter gourd is very helpful in regulating the Blood Sugar Levels and as a Diabetic Cure. Though it has a bitter taste it is widely used in Cooking especially Indian. Bitter gourd is one of the healthiest vegetables in the world but as the name suggests, this vegetable has a strong bitter taste. However, people who are fond of eating tasty food, avoid consumption of this vegetable due to its bitterness. Bitter gourds are very low in calories. It is an excellent source of vitamin C. Bitter gourd is high in iron, contains double amount of the calcium than spinach
It is very beneficial to lower sugar levels in blood and urine. Bitter gourd has superb blood purifying properties. Bitter gourd is also helpful to treat many respiratory disorders.

ANOTHER TIP..

Soya Sauce is a product of soya bean and has been used traditionally in Chinese cooking since many years. Soya Sauce is used as a substitute for salt and can thus be used to replace it, even completely, in daily cooking. It is rich in antioxidants, niacin and is thus beneficial to health. Its consumption has proven to prevent breast cancers and cardiovascular diseases.
TIPS 4 THE DAY ....
Buy Tomatoes that have a shiny skin, should be firm and light red in color. Avoid the Curry leaves used in any dish not to be discarded.
So prevent this by frying, washed curry leaves till crisp. Then crush with hands, use it to flavor gravies, chutneys, idli batter.
 

What is Ajinomoto

Ajinomoto is the Japanese name
for monosodium glutamate.
Ajinomoto Co, Inc. , is a Japanese company
that produces food seasonings, cooking oils, foods, sweeteners, amino acids and pharmaceuticals.
Ajinomoto is a signature product, monosodium glutamate a seasoning, it  was first marketed in Japan in 1909, having been discovered and patented by Kikunae Ikeda. He found that the most important compound within seaweed broth for common use was actually a glutamate salt, which seemed to give out a unique taste sensation.
Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of glutamic acid, a naturally occurring non essential amino acid, used as a food additive and commonly marketed as a flavor enhancer. Flavor enhancers are food additives commonly added to food and designed to enhance the existing flavors of products.
The Ajinomoto company was formed to manufacture and market MSG in Japan;
the name A jinomoto translates to "essence 
of taste". MSG is now used by most fast food chains and in many foodstuffs, in particular, processed foods.
The examples include: are in prepared stocks often known as stock cubes or bouillon cubes
Condiments such as barbecue sauce and salad dressings. Canned, frozen or dried prepared food.Common snack foods such as flavored jerky, flavored potato chips (crisps) and flavored tortilla chips. Seasoning mixtures.
Fermented products such as soy sauce, steak sauce and Worcestershire sauce have levels of glutamate similar to foods with added MSG. However, glutamate in these brewed products may have 5% or more. 
The question is whether ' To Use Or Not To Use ' Ajinomoto.

It is a known fact that chefs around the globe use Ajinomoto to enhance the flavor of their cuisine and is a major product sold in over 100 countries worldwide. There are two prevalent schools of thought. One group supports the use of ajinomoto, as they believe it is a safe ingredient to use just like salt or sugar. 

There is another group, which is against the use of ajinomoto, as they believe that it is not safe and causes severe health problems.  Ajinomoto is used as a taste enhancer and is meant to impart a sixth sense, described as savory, in addition to the five basic tastes like sweet, spicy, bitter, sour and salty. Considering that doctors today talk about reducing sodium intake to be less than 4g, we need to be wary of anything that contains sodium, including common salt. Avoid cheaper chinese food vendors such as roadside food who use enormous amount of MSG to create that "chinese" taste. Prepare chinese food at home without MSG and will find that there is no difference in flavor. It is safer to avoid ajinomoto for healthy measures. Its  one's own discretion to use or not use any thing when health becomes the concern.

Saturday, October 1, 2011

A BIG THANK U 2 ALL .......

A BIG THANK U 2 ALL .......
 
This brings sincere thanks for the lovely comments that have motivated me.
Life gets so busy that we do not find time to say "Thank you" to someone who has been nice and wonderful. "Thank you!" all.
Thank you ALL, 4 Sometimes writing a few lines as feedback or lovely comments 4 appreciating my efforts.

READ THIS NOTE . . .

FEW BENEFITS OF GOAT 'S MILK.
Goat milk is as close to a perfect food as possible in nature.
Goat’s milk is the second best food option for infants, first being mother’s milk.
Goat’s milk is a great option for people who want to lose weight.
Goat’s milk also offers high amounts of calcium.
 
TIPS 4 THE DAY ....
Buy Tomatoes that have a shiny skin, should be firm and light red in color.
Avoid the Curry leaves used in any dish not to be discarded.
So prevent this by frying, washed curry leaves till crisp.
Then crush with hands, use it to flavour gravies, chutneys, idli batter.
Radish is one of the nutritious root vegetable. It has sharp pungent flavor.
Radish is a vegetable with thin white skin and white flesh, this vegetable can be eaten raw as a appetizer and in salads or cooked in many dishes.
Health Benefits of Radish : Stimulate appetite, Helps to reduce overweight or obesity and dissolves gall stones. Good for diabetics just like cucumber and bitter gourd. Radishes and radish leaves are an excellent source of vitamin C.
The green leaves of Radish are also edible and nutritious.
Radishes are high in potassium which is helpful in regulating blood pressure.
There's 2 kind of radish, one that cherry size red radish and the other one long white radish.
 
 

What is ' Stock ' in cooking . .,


Stock is a flavored water preparation.
It forms the basis of many dishes, particularly soups and sauces. One of the first lessons in cooking would be is learning how to make stocks. Stocks form the basis of most sauces and soups. If you want to improve your cooking at home, you will want to learn how to make stocks and stock reduction technique.
Stock is made by simmering various ingredients in water, leftover cooked meat, Veal, beef, and chicken bones are most commonly used. Mirepoix is a  combination of onions, carrots, celery, and sometimes other vegetables.
The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bundle of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. This is often placed in a sachet to make it easier to remove once the stock is cooked. Today, ready made stock and stock cubes  in a  dried form are easily available.
The difference between broth and stock.
The terms stock and broth are somewhat interchangeable, but stock usually refers to the homemade variety, whereas broth could be  a canned one.
Stock is the thin liquid produced by simmering raw ingredients and  solids are remove.
Broth differs as  in that it is a basic soup where the solid pieces of flavoring meat or fish, along with some vegetables, remain.
Vegetable stock is made only of vegetables. It is common today.
Vegetable Stock is one that has reduced to be added  to soups and sauces, rices and grain dishes.
A few basic steps in making a stock are the  ingredients are simmered starting with cold water.
Stocks are simmered gently, with bubbles just breaking the surface, and not boiled.
Salt is usually not added to a stock. 
Meat is added to a stock before vegetables.
If making a vegetable stock then try this tip ...
Roast the vegetables before adding to the water kept on heat.