Wednesday, June 29, 2011

Two most dangerous characteristics of a kitchen ..... ?....

They are: Knives and Other Sharp Edges, and Fires
and Other Hot Things.
Cooking is fun, but kitchen safety is very important. 
Think about it: Knives! Fire! Bacteria!
Observing basic rules of kitchen safety is most important.
What's more important than kitchen safety?
Don't leave sharp knives loose in a drawer.
Do not  toss a dirty knife  in the dishwater. 
But wash the knives separately.
Avoid, never  put knives or other sharp objects
into a full sink. 
Fire hazards and most of the kitchen fires are from
the oil,as the oil gets hotter and hotter, smokes a bit,
and then bursts into flame, so be careful.
Watch the electrical cord.  Don't use appliances near
the sink or other water.
Cooking is the number one cause of home fires. 
Families spend a lot of time in the kitchen.
Always stay in the kitchen while cooking on the gas
stove, especially when frying food.
Tip .. if a doorbell or phone starts to ring, then switch off,
only then leave the kitchen.
Never leave cooking unattended. 
Always turn pot handles toward the back of the range
to prevent small children from reaching and pulling 
down a hot pan.
Make sure all the electric appliances & burners are
turned off before you leave the kitchen. 
Keep electrical appliances away from water to avoid
electrical shock.  Make sure all wires, cords and plugs 
on your appliances are not frayed and that the plugs 
have 3-prong grounded connections.
This would include coffee makers, toasters, blenders, microwaves, mixers, etc.
Never touch anything electrical with wet hands.
Don’t use extension cords  Keep things you use a lot
where you can reach them easily.
Avoid reaching over the stove for anything while cooking.
Do not engage in any other activities like attending phone 
calls, watching TV while cooking.
Always store salt and baking powder, as they are natural
fire extinguishers.
Throw lots of baking soda or salt on it.
Never use flour, which can explode or make the fire worse.
It is important to carefully supervise your child in the
kitchen as he or she begins to walk and become curious.
Cleaning your kitchen while you cook, wash and put away
the  knives that you use, clean utensils when you’re done
with them,  wipe down counters and return food to the refrigerator.

A LOT OF INFORMATION PUT TOGETHER....

Paan is a breath freshener taken after a meal usually
consisting of a mixture of aromatic seeds, often garishly colored. 
Leafy vegetables will remain fresh longer, if wrapped in
news papers when you are storing..
' Dsp ' is a dessert spoon. It is bigger than a teaspoon 
(twice the quantity - 10ml approx) but smaller than 
a tablespoon. 
Vegetables are the chief source of vitamins, minerals,
proteins, fats, fibers.

Buy fresh vegetables which are available in plenty .
They help improve digestion, stimulate the appetite,
intensify the activity of salivary glands and pancreas 
and encourage secretion of gastric juices. 
This ensures assimilation of foods like fish, meat, bread
and cereals eaten with the vegetables.
Paneer is made by curdling milk with the assistance of 
some acid.

Khoya is made by cooking milk slowly where about 85% 
of the moisture in the milk is reduced.
Strawberries have multiple health benefits similar to 
blueberries and red wine , thanks to a naturally occurring 
flavonoid called fisetin. 

Fisetin, found most abundantly in strawberries and to a
lesser extent in other fruits and vegetables..
It's often called the wonder fruit. Now, a new research 
has revealed that eating strawberries could help stave 
off ageing and even prevent cancer.
Chocolate is a high-calorie comfort foods. 
A study led by the University of Texas Southwestern
Medical Centre suggests that Ghrelin , the so-called 
`hunger hormone` is involved in triggering this response
to high stress situations. 
This hormone then plays a role in sending hunger 
signals to the brain, according to a Texas statement.

Aloo, Parwal Subzi....


Aloo, Parwal Subzi..
ings :
8 - 10 Parwal, peeled
n cut
into long slices,
2 Potatoes, boiled n peeled
and cut into long slices,
1 Onion cut into slices,
3 tbsp Oil,
1\4 tsp Cumin seeds,
1\2 tsp Turmeric powder,
3\4 tsp Red chilly powder,
4 - 5 tbsp Coconut milk,
1 Green Chilly cut,
1 Tej patta, [bay leaf ],
1 tsp Coriander powder,
1 tsp Curd,
Few pinch of Sugar,
Salt to taste.
Method
Peel both parwal and boiled potatoes.
Cut into long slices, remove seeds of the parwal.
Put a pan to heat add one spoon oil and saute
the parwal, until soft, sprinkle some salt.
Now remove the parwal and saute the boiled
potato slices, until gloden brown.
Remember to sprinkle some salt.
Remove the potato slices, add oil, add some cumin seeds, green chilly and tej patta, stir.
Now add masalas like turmeric powder, red chilly powder and coriander powder, also add curd n salt.
Add the parwal, potato slices and the coconut milk, sugar, cook for few minutes on slow flame then serve with a garnish of coriander leaves..

Monday, June 27, 2011

what is ' Gelatine '....

Aarthy Sriram asked whether , gelatine is taken 
from animal fat, isnt?
Gelatin plays a key part in both culinary and nutritional
aspects of those not on a vegetarian diet; however, a number
of vegetarians and all vegans choose not to consume gelatin
in any form. This leaves vegetarians with an ingredient
gap when a recipe requires a thickening or gelling agent.
Gelatin is not vegetarian but agar and pectin are. Gelatin
(or gelatine) is a translucent, colorless, brittle (when dry), tasteless solid substance, derived from the collagen inside
animals' skin and bones.  It is commonly used as a gelling 
agent in food.
Gelatin (US spelling) or gelatine (British spelling) is used
to make Jell-o and other desserts  is made from the boiled
bones, skins and tendons of animals.
An alternative substance is called Agar-Agar, which is 
derived from seaweed. Agar-Agar is sold in noodle-like 
strands, in powdered form, or in long blocks, and is 
usually white-ish in color. 
So the question is..
As a vegetarian, if one  don’t use gelatin.
But  don’t know what to substitute when come across it
in a recipe. The answer could be try using..
There are a number of vegetarian-appropriate setting
agents on the market .
Among them agar-agar (powder, strips, or flakes from
a sea vegetable), arrowroot (a starchy powder from the
tropical tuber of the same name), guar gum (the product
of East Indian seed), Xanthan gum (a corn extract), kudzu
(a starchy powder from the plant’s tuber), and certain 
ground nuts and seeds. Most (but not all) kosher gelatins
are also vegetarian. Follow the directions on the package
to see that your food sets up correctly.
For best results, grind the agar-agar in a coffee grinder 
or food processor and then cook it, stirring it regularly 
until it dissolves. When used in a recipe, agar-agar sets 
in about an hour.
Substitute powdered agar-agar for gelatin using equal
amounts.
Agar- agar  has the same effect as gelatin. It comes
from seaweed and has no flavor in and of itself, takes
the flavor of the dish well.
Many kosher gelatins are vegan. Soy-based gelatin
can be used as a  alternative.
Try using pectin to thicken jams and jellies.
A rice starch alternative to gelatin could also be used.
Luckily, there are plenty of easy gelatin alternatives 
available in the market.

a simple tip...

what substitute can we use for eggs in cakes and desserts?
Try using, for eggless cakes you can use condensed milk or thick
curd and for eggless desserts you can use gelatin..
Aarthy Sriram 
  " gelatine s taken from animal fat, isnt? "
Usha's Kitchen 
Dear Aarthy, thxs a lot to bring to my notice such
a interesting point, which i may have overlooked..
thxs a million.. my note on 'gealatin' is dedicated 2 u...
  

The Pointed Gourd, Parwal....

coming up with a parwal n aloo recipe...

Parwal, a vegetable belonging to the same family 
as cucumber and squashes, is also known as pointed gourd. 
The pointed gourd has a green skin, sometimes with white stripes. Harder parts of the skin  should be peeled and 
discarded before cooking. The vegetable can vary widely
in length and thickness.
From the ayurvedic point of view, parwal is a tridoshic vegetable and is excellent for
the balancing of all five fundamental elements.
It is easy to digest and assimilate into the physiology.
Parwal is generally available at Indian grocery stores 
that sell fresh vegetables.
In India, it is often called green potato. It is widely
cultivated in the eastern part of India, particularly
in Bengal, Assam, Bihar, and Uttar Pradesh. It is a
good source of carbohydrates, vitamin A, and vitamin C.
It also contains magnesium, potassium, copper, sulphur,
and chlorine, which are needed in small quantities, for
playing essential roles in human physiology.
It is a perennial fruit, similar to cucumber and squash.

Ayurveda the science of life....

Life is a combination of the body, senses, the mind
and the atma (soul).
They cannot be separated from each other and none 
can be neglected.
From this combination ensues 'Ayur'- the span of life.
Ayurveda the science of life is the knowledge of this
association and of how to maintain it as long as possible.
Ayus- means life which is a proper combination of body,
mind, sense organs and the soul.
Veda- means knowledge. This system of medicine evolved around 600 BC in India. 
Ayurveda is known to promote positive health, natural
beauty and long life.
Ayurveda believes that human beings and nature should
be in perfect harmony and that disease occurs when the equilibrium between these two is disrupted.
Ayurvedic treatments are person specific rather 
than disorder specific.