Thursday, January 30, 2014

Daily Cabbage Subzi


Daily Cabbage Subzi
Ingredients
1\4 piece Cabbage[ from the whole], cut in long pieces,
1\2 Carrot cut into half then pieces,
2-3 Tbsp Green peas,
1 Tbsp coriander leaves for garnish.
Tempering
1 Tbsp Oil,
1\8 Tsp Cumin seeds,
1 Pinch Asafoetida| Hing,
Other masalas..
1 Tsp Coriander powder,
1\2 Tsp Red Chilly powder,
1\4 Tsp Turmeric powder,
1\8 Tsp Garam masala,
1\8 Tsp Mango powder,
1 Pinch Sugar,
1\2 Tsp Ghee last for glace,
Salt to taste.
Method
Wash and cut the cabbage in thin long pieces.
Put a pan to heat add oil and rest of tempering as
mentioned.
Now add the cut cabbage, carrot and peas.
Stir also add salt and turmeric powder.
Also sprinkle some water and on low flame cover with
a lid with little water.
Cook until cabbage and carrots become soft.
Now add rest of the masalas and a drop of ghee.
Garnish with freshly cut coriander leaves.

ALL ABOUT BREAD DOUGH ..

ALL ABOUT BREAD DOUGH ..
If you’re using active dry yeast in your recipe then it will require to dissolve it in lukewarm water with a pinch of sugar.
When after 10 - 15 minutes it has bubbled up and becomes creamy
it means the yeast is alive.
If all the dough ingredients have been mixed together, it’s time to knead them that will help develop the dough’s gluten. Is a ratio of 60% flour to 40% liquid usually a good ratio for a bread dough? 
Now What’s gluten? 
Strands of protein which and when developed become very elastic. This elastic gluten is what allows bread dough to stretch as it rises.
Always remember when the dough rises it needs to be kept moist; or else, a skin forms on its surface, making it harder for it to rise. So best is a ' Plastic wrap'. Use a big size plastic bag. 
The best way to tell if the dough has risen enough is when it looks soft and bloated. Here soft means when you get your finger mark 
on the dough when lightly pressed.
If you want light, fluffy bread, the dough should rise until it is puffy. 
In that case let the dough double or more in volume. 
Is it better of make bread with wet dough or stiff dough? 
Gluten forms more easily in better hydrated dough. A stiff dough requires more kneading to form gluten. But a stiff dough is harder to knead. Lots of kneading is a must so be patient. If your dough is too stiff, it rises poorly, so softer is better. Then maybe soft dough tend to rise better. 
Best tips ever . . .
1 Breads if made from a cake or all-purpose flour generally have low gluten and protein contents, so your dough may rise and then collapse. Another reason for the dough to rise and then collapse is too high ratio of water to flour.
2 Salt is an essential ingredient for developing the gluten proteins that will give a smooth elastic dough, but too much will kill the yeast. So only add the required amount but add it to the flour, not the water, at the beginning.
3 Mix the dough well and leave it for 10 minutes before kneading. After kneading leave the dough until it has risen by a half. Then, after shaping, bake the loaf when it has risen by a half to two-thirds, not double. 
Proofing is the time that the shaped loaf spends just sitting and waiting for the oven. 
Oven spring is the sudden expansion of gasses within the pores of the loaf that occurs upon contact with the hot oven air.

What is Simple Syrup?

What is Simple Syrup? 
It is just sugar and water boiled together.
In cooking, a syrup or sirup is a thick liquid consisting primarily of 
a solution of sugar in water, containing a large amount of dissolved sugars.
A basic sugar and a simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. Generally, the ratio of sugar to water can range anywhere from 1:1 to 2:1. 

How thick you want the sugar syrup to be, a ratio of sugar
to water can range between 1:1 to 2:1.
Simple syrup is 1 part sugar to 1 part water.
Syrup can be used as a sweetener. However, since it gels readily when pectin 

is added, its primary culinary use is as a base for fruit sauces, toppings, and preserves.
Catch this interesting recipe ... Fruit salad
http://thepioneerwoman.com/cooking/2013/03/pretty-fruit-salad/

Healthy Mayo Sandwich


Healthy Mayo Sandwich
Ingredients
8 Bread Slices,
For the sandwich stuffing| spread blend in mixer jar.
3 Tbsp Mayonnaise garlic flavor,
3 Tbsp Paneer grated,
1 Tsp Tomato sauce,
1 Tsp Mustard sauce,
1 Tsp Chilly sauce,
1 Tsp Powdered Sugar.
Veggies for the sandwich.
4 Tbsp Cucumber, cut in very small pieces,
1 - 2 Spring Onion, cut in very small pieces,
4 Tbsp Carrot cut in very small pieces,
1 Tbsp Tomato, cut in small pieces,
2 Tbsp Capsicum cut in small pieces.
Method
Blend all the ' spread ' ingredients in a mixer jar until smooth.
Take it out in a bowl and add the very small cut veggies.
Also add coarsely ground pepper and salt to taste.
Apply butter on one side of a bread slice and spread
the sandwich spread, cover with another buttered slice of bread.
Cut in triangle shape and serve.

What Is a Fruit Salad?

What Is a Fruit Salad?
Fruit salad is a dish consisting of a range o of fruit, served in their own juices or syrup or in a different kind of sauce. The fruit salad can be served as a dessert or as an appetizers.
How Do You Make Fruit Salad Syrup?
Fruit salad can be made from any mixture of fruits.
Allow approximately 300ml of syrup to each 1 lb fruit. 
To make the syrup, heat the water and sugar until the sugar has dissolved; add the lemon juice. Boil steadily until the syrup is reduced by half. Prepare the fruit according to kind and pour the boiling syrups over it.
Fruit Compote?
Compote is a dish containing fruit salad or stewed fruit with syrup. It can be made of whole or pieces of fruit immersed in water with sugar. It is usually served as dessert in most countries but in Poland it is a traditional drink.

Why Brown Rice is better than White Rice

Why Brown Rice is better than White Rice
Want to lose weight and still eat rice? Just switch to brown rice instead of white. Apart from being more nutritious, it also has fat-burning properties.
What is brown rice? How is it different from white rice?
It is just normal rice but with all the nutrients still intact. The reason brown rice has many more nutrients than regular white rice is due to the fact that brown rice has only th...e outer layer, called the hull(husk), removed while white rice has been refined for convenience removing several nutritious layers—therefore losing all nutrients.
The next time you feel sluggish reach for brown rice. It has several health benefits:~
Brown rice has more than 80% of your daily value of manganese, which gives you energy from both carbohydrates and proteins.
Manganese also helps synthesize fatty acids, which keeps your nervous system in working order.
The fiber in brown rice produces the best health benefit of all – fat burning! In addition to requiring more energy to break it down, the fiber in brown rice helps satisfy your appetite and therefore decreases your chances of overeating. That is the equation for fat loss – eat less and burn more!
The fiber and selenium found in brown rice can also reduce your risk of many types of cancer, which is a health benefit we could all use. Finally, oils found in brown rice can help lower cholesterol, which according to research, we eat too much of already.

Appetizers are finger foods

Appetizers are finger foods served prior to a meal or between mealtimes. Or in other words it could also be a small dish of food or a drink taken before a meal or the main course of a meal to stimulate one's appetite.
Appetizers should be such that are enjoyed by all.
Also there should be warm and cold both type of appetizers.
It is appropriate for hosts to serve both hot and cold foods.
If there is an extended period between when guests arrive and when the meal is eaten (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait, by serving apéritifs before drinks or meals.
Did you know:
The Persians were the first ones to start the tradition of serving starters before meals over 2000 years ago. 
A simple plate of cheese and crackers, chopped vegetables (called crudités) served with dip, or sliced or small fruits can all be considered appetizers. Other popular options include canapés, finger sandwiches, crab cakes or crab puffs, small sausages that can be eaten in a bite or two, and any type of dumplings such as dim sum. The goal is to make the food easy to handle with just a napkin, and easy to eat in one to two bites.

Vinegar is a product of fermentation. . . .

Vinegar is a product of fermentation. . . .
Apple cider vinegar, otherwise known as cider vinegar or ACV, is a type of vinegar made from cider or apple must and has a pale to medium amber color. The main ingredient of apple cider vinegar, or any vinegar, is acetic acid. But in fact Apple cider vinegar is highly acidic. 
ACV is used in salad dressings, marinades, Vinaigrettes food preservatives, and chutneys, among other things. It is made by crushing apples and squeezing out the liquid. Also bacteria and yeast are added to start a fermentation process.
Over the centuries, vinegar has been used for many purposes: making pickles, killing weeds, cleaning coffee makers, polishing armor, and dressing salads.

Why eat Papaya?

Why eat Papaya?
‘Papain’ commonly known as Papaya Enzyme is a kind of enzyme which is helpful in digesting proteins.
Christopher Columbus had titled Papaya as “The Fruit of the Angels” because it is loved by all.
Benefits of Papaya is ... A good source of Vitamin A and Papain, this fruit helps in removing dead skin cells along with breaking down the inactive proteins. 
The best benefit of papaya is its ‘Low Sodium Quality’. Thus helps
retention of water n helps you keep your skin hydrated.
Papaya also helps in boosting the immunity system of our body. 
The presence of Beta-carotene in papaya is required for the proper functioning and boosting of the immune system.

Emmental cheese n Gruyère cheese

Emmental cheese
This archetypal Swiss cheese is traditionally made from unpasteurised cows’ milk in both Switzerland and across the border in France. Well-known for the marble-sized holes that dot its pale-yellow interior, it has a mildly nutty, sweet flavor and a firm, silky 
texture. The large, wheel-shaped cheeses are matured in cellars for an average of 4-6 months, although they can be aged for much longer to give a fuller, richer flavor.
Emmental is often grated onto gratins, or melted with white wine to make a classic Alpine fondue. 
and
Gruyère cheese
This famous Alpine cheese, which originated in Switzerland but is also now produced in France, has a firm, pliable texture and a nutty, slightly sweet flavor, and is popularly used in dishes such as fondues and gratins. It is made in large rounds which, if left uncut, will keep extremely well for over a year. The ivory or pale-yellow interior has fewer (and smaller) holes than Switzerland’s best known cheese, Emmental.
CATCH THIS RECIPE OF ' Swiss cheese fondue '
http://www.bbc.co.uk/food/recipes/swisscheesefondue_8925

Aloo Mutter Dhaliya


Aloo Mutter Dhaliya
Ingredients
1\2 Cup Wheat Dhaliya,
2 Tbsp Ghee,
6-7 Cups Water,
4 - 5 Tbsp Grean Peas,
1 Boiled Potato,
1\2 Tsp red Chilly powder,
1\4 Tsp Turmeric powder,
1\2 Tsp Garam masala,
Salt to taste.
Put a thick bottom pan or Kadhai to heat.
Add ghee and also add the wheat dhaliya, roast for some time.
Then add the water, and all the masalas plus the salt.
Also add big cut pieces of the boiled potato and peas.
Allow a boil to come then on low flame cover and cook.
Check in bet'n, stir.
If need to add water then please do.
Serve hot with a drizzle of drops of ghee.

Baba ghanoush in

Baba ghanoush in Lebanon is a starter or appetizer; in Egypt it is mostly served as a side dish or salad. It is made of eggplant blended with finely diced onions, tomatoes, and other vegetables. 
It is made of roasted, peeled, and mashed eggplant, blended with tahini, garlic, salt, and lemon juice. Cumin and chili powder can be added. It is normally served with a dressing of olive oil and pomegranate concentrate.
It is a Levantine dish of eggplant (aubergine) mashed and mixed with olive oil and various seasonings. In Armenia the dish is known as mutabal the essential ingredients in the mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also add cumin. While in Indian, Pakistani, and Bangladeshi cuisines, Baingan ka Bhurta is a dish similar to baba ghanoush.
Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes.
Baingan bharta is a part of the national cuisines of both India and Pakistan. Which is a vegetarian dish that comprises of bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavor. Then the smoked eggplant is mashed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil. Traditionally, the dish is often eaten with an Indian flatbread like roti or paratha and is also served with rice and/or raita, a yogurt salad. Baingan bartha is also eaten in Bangladesh.
CATCH THIS RECIPE OF BAINGAN BARTHA ...
http://www.rice-n-curry.com/index.php?option=com_content&view=article&id=55%3Abaigan-bharta-north-indian-vegeterian&c

did u know this . .

did u know this . .
The stomach normally secretes acid that is essential in the digestive process. This acid helps in breaking down the food during digestion. When there is excess production of acid in the stomach, it results in the condition known as acidity.


The Wild Blueberries are also known as the crown jewels. “They’re truly one of nature’s ultimate antiaging foods,” says Kate Geagan, MS, RD, author of Go Green Get Lean.
The main reason to love them is they’re high in antioxidants that help fight wrinkles. 
They are one of the most powerful forms of antioxidants. Also 
help prevent memory loss but improves motor skills and help lower blood pressure. 
did u know . . .
Eating just a handful of walnuts a day can help you lower cholesterol, boost brain power, sleep better, cope with stress, prevent heart disease, fight cancer, and more.

Herbs and spices, and what benefits they offer?

Herbs and spices, and what benefits they offer?
They add flavor and protect against microbes, herbs, spices, and extracts provide outstanding levels of antioxidants. Also makes food taste good.
Did u know this ...
Dill actually helps your Digestion. A teaspoon a day can reduce 80 percent of bloating in only three days.
Oregano is just as effective at killing E.Coli.
Bay Leaf is a natural pain reliever and it eliminates headaches and migraines. 
Rosemary fights fatigue by flushing out energy-sapping toxins from the body.
Cardamom treats indigestion, so just chew one teaspoon of these seeds to soothe a sour belly.

Upma or Uppuma or Uppittu is a

Upma or Uppuma or Uppittu is a common South Indian and Sri Lankan Tamil breakfast dish, cooked as a thick porridge from dry roasted semolina. Various seasonings and/or vegetables are often added during the cooking, depending on individual choice.
Upma is usually made with Semolina (called Rava or Suji in India). There are many ways Upma is prepared.
Ingredients
Semolina (Rava) (1 cup)
Cooking oil (3-4 tbsp)
Mustard seeds (1/2 tsp)
Cumin (1 tsp)
Ginger root (1/2 tsp, grated)
Green chillies (3-5 med, chopped)
Chopped onions (1 med, chopped)
Salt to taste
Vegetables of choice: Peas, carrots, tomatoes, capsicum, etc.
Grated coconut (3-4 tbsp, optional)
Lemon juice (2 tsp, optional)
Method of preparation[edit]
Dry-roast Semolina (rava) until it just begins to turn brown, then keep aside.
In a large saucepan/wok, heat the cooking oil.
Add mustard seeds and wait for them to sputter. Then add cumin, ginger, green chillies and chopped onions and fry until onions caramelise.
Add vegetables, salt and 2 cups of water, and bring to boil.
Add the roasted rava, turn down the heat, and mix quickly to avoid lumps forming.
The upma is done when all the water is absorbed by the rava.
Garnish with grated coconut, chopped cilantro leaves and lemon juice.

A Burrito or taco de harina is a


PIC IS FOR REFERENCE PURPOSE ONLY
A Burrito or taco de harina is a type of Mexican American food. It consists of a wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose the filling. 
(In contrast, a taco is generally formed by simply folding a tortilla in half around a filling, leaving the semicircular perimeter open.)
The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable. In Mexico, meat and refried beans are sometimes the only fillings.
Typically, American-style burritos are stuffed with more ingredients than the primary meat and/or vegetable filling.
http://www.bbc.co.uk/food/recipes/mexicansteakburrito_86980
http://members.shaw.ca/alwaysinthekitchen/Burritos.html


WHO WANTS THIS TOO?
http://anubhavati.wordpress.com/2009/02/16/penne-pasta-roasted-vegetables-in-quick-white-sauce/

What is a vegan? What is veganism?

Veganism is the practice of abstaining from the use of animal products, particularly in diet, as well as following an associated philosophy that rejects the commodity status of sentient animals. 
A follower of veganism is known as a vegan.
The term vegan was coined in 1944 by Donald Watson when he co-founded the British Vegan Society, at first to mean "non-dairy vegetarian" and later to refer to "the doctrine that man should live without exploiting animals."
A 2009 review of recent research indicated that vegan diets tend to be higher in dietary fibre, magnesium, folic acid, vitamin C, vitamin E, iron and phytochemicals, and lower in calories, saturated fat, cholesterol, long-chain omega-3 fatty acids, vitamin D, calcium, zinc and vitamin B12.
Or in other words..
What is a vegan? What is veganism?
Veganism is a type of vegetarian diet that excludes meat, eggs, dairy products and all other animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products, such as refined white sugar and some wines. Most vegans also avoid the use of all products tested on animals, as well as animal-derived non-food products, such as leather, fur and wool.
Vegan refers to either a person who follows this way of eating, or to the diet itself. A vegan diet includes all grains, beans, legumes, vegetables and fruits and the nearly infinite number of foods made by combining them. 
If you want to become vegetarian, you'll want to explore new foods! 
These days, ‘vegan’ has become synonymous with ‘healthy.’ And while a vegan diet is linked to superior health outcomes, not everything that is vegan is good for you. 
In order to be sustainable and healthy, it’s important for vegetarians and vegans to make sure there is variety in their diets. Look for nutrient powerhouses, it is a matter of balance.
One will need to learn and read as much as possible about vegetarian health and foods. Knowledge is power! If you know any other vegetarians or vegans, ask them for their tips or advice.

Thursday, January 16, 2014

Dolma is . . .

Grape or cabbage leaves wrapped around a filling are called 'sarma', but are also often called 'dolma' or 'yaprak dolma'. 
The stuffing may or may not include meat. In Turkish dolmak, 'to be stuffed', and means 'stuffed (thing)'.
Dolma is a stuffed vegetable, that is, a vegetable that is hollowed out and filled with stuffing. This applies to zucchini, tomato, pepper, eggplant, and the like; stuffed mackerel, squid, and mussel are also called dolma. Dishes involving wrapping leaves such as vine leaves or cabbage leaves around a filling are called sarma, though in many languages the distinction is usually not made.
The filling generally consists of rice, minced meat or grains.
Meatless fillings are cooked with olive oil and include raisins or currants, onion, nuts or pulses.
A cabbage roll (also stuffed cabbage or pigs in a blanket) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. Cabbage leaves are stuffed with the filling which are then baked, simmered or steamed in a covered pot and generally eaten warm, often accompanied with a sauce.
did u know . . .
Cabbage rolls are a staple diet of the population in Croatia. Stuffed cabbage with ground smoked pork is a firm Croatian favorite at Christmas.


MY RECIPE FROM MY COLLECTION ...
STUFFED CABBAGE ROLLS...
INGREDIENTS :
8 - 10 CABBAGE LEAVES,
1 TBSP OIL,
2 CLOVES GARLIC GRATED,
2 TBSP TOMATO SAUCE,
1 TBSP CHILLY SAUCE,
4 TBSP ONION CUT FINELY,
4 TBSP CAULIFLOWER,
3 TBSP CAPSICUM,
4 TBSP BOILED CORN,
SALT AND PEPPER POWDER.
METHOD :
BREAK THE CABBAGE LEAVES,
CUT THE STEM PART OF THE CABBAGE LEAVES.
PUT WATER TO BOIL, DROP THE LEAVES INSIDE
AND ALLOW TO BOIL.
BOIL FOR 4 -5 MINUTES.
DRAIN AND PUT IN COLD WATER.
PUT A PAN TO HEAT ADD OIL, GARLIC, ONION,
CAPSICUM, STIR FOR FEW SECONDS THEN ADD
THE REST OF THE VEGETABLES, SAUCES AND SALT,
PEPPER POWDER.
TAKE THE CABBAGE LEAVES PUT LITTLE STUFFING,
CLOSE THE CABBAGE LEAVES AS ROLLS.
PUT WATER TO BOIL IN A STEAMER, PLACE ALL CABBAGE ROLLS AND STEAM FOR 8 - 10 MINUTES.
SERVE HOT WITH A DRIZZLE OF TOMATO SAUCE.
MAKE A DIP..
MIX TOGETHER LITTLE TAMARIND PULP,
SOME CHILLY SAUCE, GRATED GARLIC,
ADD GROUND ROASTED PEANUTS, SALT, PEPPER POWDER, SUGAR..

A taco is a “tortilla with something wrapped inside” . . .


A taco is a “tortilla with something wrapped inside” . . .
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce.
Beginning from the early part of the twentieth century, various styles of tacos have become popular in the United States and Canada.
The Hard-shell tacos are the style that has become most common is the hard-shell, U-shaped ones.
Traditionally, soft-shelled tacos referred to corn tortillas that were cooked to a softer state than a hard taco that is usually by grilled or steamed.
But the soft tacos are tacos made with wheat flour tortillas and filled with the same ingredients as a hard taco.
The origins of the taco are really unknown. One theory suggests that the word ‘taco’ has its origins in the dynamite (paper covered gunpowder) used in Mexican silver mines.
Tacos are a relatively modern invention that can be traced back to the 1700's.
Tacos were first mentioned in the United States in 1905, at a time when Mexicans began to migrate to the United States.

Makara Sankranti is one

Makara Sankranti is one of the most auspicious occasions for the Hindus, and is celebrated in almost all parts of India and Nepal.
It is a harvest festival. Makara means Capricorn Zodiac Sign and Sankranti means transition of the Sun from one zodiac sign to another. Thus Makar Sankranti is the day that marks the transition of the Sun into Makara rashi (Capricorn) on its celestial path. The day is also believed to mark the arrival of spring in India.
According to Puranas, on the day of Makara Sankranthi, God Sun pays visit to the house of his son Shani (Saturn) who is the swami of Makar Rashi (Capricorn Zodiac sign).
Makara Sankranti is the day when the Sun begins its movement away from the Tropic of Capricorn and towards the northern hemisphere and this period from Makara Sankranthi to Karka Sankranthi is known as uttarayan (northward revolution).
Thai Pongal is a harvest festival celebrated by Tamil people at the end of the harvest season. Pongal is a four day festival which usually takes place from January 13 to 16 in the Gregorian calendar.
It is one of the most important festivals celebrated by the Tamil people in the Indian state of Tamil Nadu, the Indian Union Territory of Puducherry and Sri Lanka.
On January 14, watch the sky change colors... as millions of kite enthusiasts pitch themselves at the rooftops flying kites.
Although the Kite Festival is celebrated all over Gujarat, it is the most exciting in the capital city of Ahmedabad.
DID U KNOW THIS .... Kite Museum Established in 1985.
http://www.journeymart.com/de/india/gujarat/ahmedabad/kite-museum.aspx
The city of Ahmedabad is popular for the Kite Festival so it does not come as a surprise if you find an entire museum dedicated to kites. The popular Kite Museum that houses some of the rarest kites in the world is a first of its kind in India and second in the world.
Situated at a Sanskar Kendra in Paldi area of Ahmedabad, the Kite Museum is a brainchild of one Mr Bhanu Shah who donated his own collection of rare kites to Ahmedabad Municipal Corporation and corporation arranged for a permanent place for the Kite Museum in the cellar of Sanskar Kendra.

Known as Karanji in Maharashtra

Known as Karanji in Maharashtra . .
Karjikai or Karanji is a sweet which is usually prepared during Ganesh Chaturthi or Diwali.
Karanji is a traditional Diwali dessert that look like shells. These are deep fried with a delicious 

stuffing inside.
Catch this recipe..
http://www.madhurasrecipe.com/sweets/Karanji

Pongal is a

Pongal is a popular rice dish in Tamil Nadu, other South Indian states, and Tamil-speaking areas of Sri Lanka. 
Pongal is unique to Tamil cuisine, pong means " boil over" or "spill over". 

There are two varieties of pongal, namely, sakarai pongal (sweet pongal) 
and ven pongal (white pongal).
The spicy pongal is a common breakfast food in several parts of India. The rice boiled with milk and jaggery during the Pongal festival is also called pongal and this is sweet pongal made specially in earthenware pots with a wood fire.
Sakarai pongal the sweet pongal is generally prepared in temples as a prasadam which is an offering made to a deity, as a thanksgiving. Every January, Tamil's celebrate Pongal, a harvest festival, where pongal (the dish) is cooked to celebrate the harvest.
CATCH THIS SWEET PONGAL RECIPE ..
http://www.pongalfestival.org/sweet-pongal-recipe.html

Saturday, January 11, 2014

Dal Pakwan


Dal Pakwan
Ingredients
For the Dal
1/2 Cup Chana dal and Yellow split Moong dal,
Soaked for 4 - 5 hours then pressure cooked with
Water, Salt, and Turmeric powder.
Dal tempering
1 Tbsp Oil,
1 - 2 Pinch of Cumin seeds,
1 Pinch Asafoetida | Hing,
1\2 Green chilly cut,
1 Tbsp Tomato cut in small pieces,
1 Tbsp Onion cut in small pieces,
Salt, Turmeric powder, Dry Mango powder, Red chilly powder, Coriander powder and garam masala to one's taste.
Kachumbar
Onion, Tomato, Coriander leaves and Green chilly opt
with Salt, Red chilly powder and drops of Lime juice opt.
Few table spoons of Green chutney and Sweet tamarind chutney.
Pakwan dough
1/4 cup All purpose flour(Maida),
1 Tbsp Wheat Flour,
1 Tbsp Suji | Semolina to get crispy ones,
1 Tsp Ghee,
1 Pinch each Cumin seeds, Ajwain | Caraway seeds,
Turmeric powder and Red chilly powder,
Salt to taste.
Method
Pressure cook the soaked dals as mentioned above
and do 3 - 4 whistles.
Put the dal to boil and add all dry masalas to taste
and churn it.
Make a tempering and add all of the rest ingredients.
Make a dough for the pakwan as mentioned using
water.
Allow to rest for 1\2 an hour.
Put oil to heat to fry the pakwans.
Make lime size balls of the dough this much dough gives 4.
Roll thin and big one then prick on top with a knife.
Fry in oil on low heat.
In bet'n increase the flame as needed but fry until crisp.
When to serve on each pakwan spread the prepared
dal, top with kachumbar, drops of both the chutneys
and garnish with sev, boondi and coriander leaves..

Who like Soan papdi?


Who like Soan papdi?
Soan papdi (also known as soam papdi, sonpapri, sanpapdi, or patisa) is a popular South Asian (India, Bangladesh, Pakistan, Nepal) sweet. It is usually square in shape or served as flakes, and has a crisp and flaky texture.
This sweet is commonly sold by street vendors, and is popular among children. The origin of soan papdi is a small town called Najibabad, located in the Bijnor district in the state of Uttar Pradesh
Ingredients.Its main ingredients are sugar, gram flour, flour, ghee, milk, and cardamom.
CATCH THESE INTERESTING RECIPES OF IT . . .
http://www.food-india.com/recipe/R051_R75/R074.htm
AND
THIS ONE TOO . . .
http://mycookbook.hubpages.com/hub/Soan-Papdi-Recipe

TASTY BROWN RICE RECIPE


TASTY BROWN RICE RECIPE
Ingredients:
1 Cup Brown Rice,
2 Tbsp Oil,
1\2 Cup Spring Onions, Onion n Red Capsicum (Diced),
1\2 Cup Boiled veggies like Corn, Babycorn, Cauliflower, Carrot, Cabbage and French beans. 
1 Tbsp Cashews (Roasted).
Mix together
1 Tsp Soya Sauce,
1 Tsp Lemon Juice,
1 Tsp Garlic (Crushed),
1 Tbsp Schewen sauce,
1 Tsp Chilly sauce,
Salt n Pepper powder to taste.
Method
Cook rice in boiling salted water for 30 to 40 minutes.
In this recipe the brown rice was one cup and water is
probably 3 to 4 cups but cooked in a rice cooker by absorption method.
Fluff them when cool down.
Put a pan to heat add oil add half cup cut vegetables.
Add Cashews, boiled veggies also the mix of sauces.
Add these to the rice add salt, pepper powder, check the seasoning.
Serve hot.

? ? ? Any idea on this ... Brown Rice

? ? ? Any idea on this ... 
Brown Rice
if (1 Cup) then liquid (water/broth) should be 2 1/2 cups.
Bring rice and liquid to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed,
40-50 minutes. Let stand 5 minutes, then fluff with a fork.
It is best if once the rice is done cooking, let it stand for at least 5 minutes with the lid on. An expert Harold McGee says this “resting period” allows the grains of rice to cool and become firm, so that the rice does not break when scooped from the pot.
Also later fluff the rice with a fork..
or
Another ratio for brown rice is ... For every cup of rice your wish to prepare, bring 10 cups of water to a rapid boil (example: 2 cups brown rice = 20 cups of water.) 
or 
The amount of water to four cups per cup of brown rice and the results were so perfect! 
For making perfect Brown rice brown rice (whichever type you prefer) use water at least four cups of water for every one cup of rice n salt to taste.
Why eat brown rice.. Brown rice is a nutritious whole grain that gives fiber, protein and selenium. These are the "good carbs" that help balance your diet and can fill you up.
Now feel the secret to cooking perfect brown rice lies in getting the water to brown rice ratio correct. Once you get that correct, it’s only a matter of turning off the heat when the rice is done.
The method best to cook perfect brown rice is the absorption method. 
For that one will have to put 1 cup brown rice and 2 cups water in a saucepan with lid.
When water starts to boil, turn heat down to a simmer, and cover. Simmer for 30 minutes or until all the water has been absorbed and there is no water standing at the bottom of the pan.
Remove from heat, cover and let stand for 5-10 minutes.
Brown rice will always have a more chewy texture than white rice.
Brown rice is very good for the health.
Do u feel like trying this out ...
BROWN RICE RECIPE
Ingredients:
1 Cup Brown Rice
1\2 cup Spring Onions Onion n Red Capsicum (Diced),
1 Tbsp Cashews (Roasted).
Mix together 
4 Tbsp Oil,
2 Tbsp Soya Sauce,
1 Tbsp Lemon Juice,
1 Tbsp Garlic (Crushed),
1 Tbsp Schewen sauce,
Salt n Pepper powder to taste.
Method
Cook rice in boiling salted water for 30 to 40 minutes.
Fluff them when cool down.
Put a pan to heat add oil add half cup cut vegetables.
Add Cashews, also the mix of sauces.
Add these to the rice add salt, pepper powder, check the seasoning.
Serve hot.

Fish sauce is ... Worcestershire sauce ...

Fish sauce is an amber colored liquid extracted from the fermentation of fish with sea salt. It is a pungent liquid for flavoring made from salted, fermented fish. 
If you want to make a dish vegetarian, you can substitute soy sauce for fish sauce.
In addition to being added to dishes during the cooking process, fish sauce is also used as a base for a dipping condiment that is prepared in many different way.
Southeast Asians generally use fish sauce as a cooking sauce.
In Thai cuisine, fish sauce is used both in cooking and also served at the table for use as a condiment, for instance in noodle soups.

Worcestershire sauce, sometimes known as “Worcester sauce” is a savoury sauce that is often added to meat and fish dishes.

Believe it or not, the ancestor of modern ketchup was completely tomato-free. Though tomato plants were brought to England from South America in the 1500's, their fruits were not eaten for centuries since people considered them poisonous. Instead, the precursor to our ketchup was a fermented fish sauce from southern China.
As far back as 300 B.C., texts began documenting the use of fermented pastes made from fish entrails, meat byproducts and soybeans. The fish sauce, called “ge-thcup” or “koe-cheup” by Southern Min dialect, was easy to store on long ocean voyages.
It spread along trade routes to Indonesia and the Philippines, where British traders developed a taste for the salty condiment by the early 1700's.
The 19th century was a golden age for ketchup.
Ketchup went through a golden age because of the different kinds of ketchup made during that time like oysters, mussels, mushrooms, walnuts, lemons, celery, and fruits.
The first plastic squeezable bottle was introduced in 1983.

info on onions

Most researchers agree the onion has been cultivated for 5000 years or more. Onions grew in Chinese gardens as early as 5000 years ago and they are referenced in some of the oldest Vedic writings from India. In Egypt, onions can be traced back to 3500 B.C. In Egypt, onions were considered to be an object of worship. The onion symbolized eternity to the Egyptians who buried onions along with their Pharaohs.
Onions vary in color, size, the time of year harvested, and flavor.
Bulb onions can be yellow, red, or white. Yellow or brown onions (called red in some European countries), are full-flavored and are the onions of choice for everyday use. Yellow onions turn a rich, dark brown when caramelized and give French onion soup its sweet flavor. The red onion (called purple in some European countries) is a good choice for fresh use when its color livens up the dish. White onions are the traditional onions that are used in classic Mexican cuisine. They have a golden color when cooked and a particularly sweet flavor when sauteed.
When chopped, onions produce a volatile, sulphur-rich oil that makes eyes water.

Vitamin B12 is a water soluble vitamin ...

Vitamin B12 is a water soluble vitamin which plays an important role in the functioning of the brain and nervous system, and in the formation of the red blood cells. It is naturally present in some of the foods. Like most vitamins, B12 can occur in a variety of forms and can take on a variety of names. Names for B12 are cobrynamide, cobinamide, cobamide, cobalamin, hydroxcobalamin, aquocobalamin, nitrotocobalamin, and cyanocobalamin.
It is one of the eight B vitamins. It is normally involved in the metabolism of every cell of the human body.
Neither plants nor animals are independently capable of constructing vitamin B12.
What foods provide vitamin B12?
Since vitamin B12 cannot be made by any animals or plants, the B12 content of animals and plants depends on their ability to store the vitamin and their relationship to microorganisms (like bacteria in the soil).
The body can store vitamin B12 for years in the liver.
Food Sources
Vitamin B12 is found in Eggs, Fortified foods such as soymilk, Meat,
Milk and milk products, Organ meats (liver and kidney), Poultry,
Shellfish.
The body absorbs animal sources of vitamin B12 much better than plant sources. Non-animal sources of vitamin B12 vary in their amount of B12. They are not thought to be reliable sources of the vitamin.

A rissole is a ...

A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. 
It is filled with sweet or savory ingredients, most often minced meat or fish, and is served as an entrée,
main course, dessert or side dish.
another meaning is ...
Also a Rissole consists of small round patties or balls of finely minced meat, fish, shellfish, or potatoes which 

are often combined or coated with breadcrumbs to be partially cooked prior to being fried in butter so they become golden brown and crisp textured.

Just wished to share with all ....

Sindhi Food

A royal breakfast preferred by Sindhis ought to be The Dal Pakwan, the crisp fried Maida flatbreads, served with simple Chana dal, garnished with chutney and chopped onion. Apart from this,Bori (Kutti or crushed koki tempered with hot oil, and sweetened with sugar), Sindhi Koki, a wholewheat flour flatbread, kneaded with onion, chillies, dried pomegranate seeds, cumin and a generous amount of oil, double cooked on griddle ,or Lolo (sweet flatbread) Dodo (Flatbread with millet flour, jowar, bajra etc), stuffed parathas with Curd are most popular.
Juar (jowar) or Bhaat (crackedr wheat) porridge, are favorites of elders of the family. And bread dunked in chickpea curry called Chola dhabhala or the two lentils cooked together called Dal moong are still the most sought after breakfasts in many Sindhi families.
Sindhis love simple Dal chaawal, subzi -roti combo.They have some popular style of cooking like Daagh (curry with browned onions), Seyal (cooking food with onions or ginger garlic as base, with little or no water), Tamatey mein (In tomato gravy), saye masaley mein(with Green base, that of coriander leaves and fresh garlic) and Dhaas vegetables (Stuffed vegetables like Okra, Apple gourds, Capsicum etc).Though seasonal vegetables, and plenty of lentils /pulses, are included in daily cooking, but when fresh vegetables are unavailable, Sindhis tend to make use of Besan, and hence Chilra (Gramflour savory pancakes), Chilra kadhi, Aani ji bhaji (Besan dumplings in Onion tomato base) are immensely popular. And not to forget a Sindhi specialty called Sindhi Kadhi , which is a tangy tamarind and gram flour based curry, flavored with some spices and Vaghar like cluster beans, okra, drumsticks etc.This is again generally made for guests and is served with hot plain boiled white rice and sweet boondi. Amritsari wadis cooked along with potatoes, is one spicy curry you cannot afford to miss, and so is Sindhi Saibahji, the yummiest concoction of spinach with fenugreek leaves, sorrel leaves, beans, potatoes,carrot,eggplant,okra, chana dal etc.
Sindhi Sanna Pakoda (Double fried Gram flour fritters) are famous as most crispy snacks, while Alu tikki, Batan papdi(A Sindhi Chaat), Mirchi Pakora, Bhein Tikki, Spinach Pakoda , are other guilty pleasures. Sindhi Papad has a unique taste, not too spicy nor bland...just perfect. And so are the pickles...the regular oil based as well as Mustard seeds and water based pickles called as Paarianh waari Khatairn have many loyal followers. Yet another typical Sindhi style pickle is Kadhookas (grated ), pickle made from raw shredded mangoes, seasoned with,salt, turmeric, red chillies, nigella seeds,cloves of garlic, mixed and lumps of these mixture are tied in small white muslin cloth gathadis (like dumplings), pickled and enjoyed later. It’s called Gathadi aka Bheendi.

HEALTHY INFO . . . DO U KNOW...

HEALTHY INFO . . . DO U KNOW...
Asparagus is a good source of vitamins A, C and E, B-complex vitamins, potassium and zinc.
An avocado has more than twice as much potassium as a banana.
For a delicious, creamy salad dressing, mix together avocado and fresh carrot juice.
Broccoli contains twice the vitamin C of an orange.
Sulfur compounds in onions help to detoxify the body.
Parsley aids digestion.
Sweet Potato contains calcium, are high in vitamins A and C.
Zucchini also contains potassium and calcium.

http://www.todayifoundout.com/index.php/2011/01/10-fascinating-food-facts/