Food and Cooking

South Indian Snack - Murukku

2009-10-14T15:44:00.000-07:00

Murukku is one of the popular South Indian snack. Here is a simple method to make crispy murukkus. There are different kinds of murukku. This one is rice murukku. Enjoy this with a cup of tea or coffee , great evening snack.

Ingredients required to prepare Murukku:
Rice flour – 2 cups
Pottu Kadalai / Fried gram dal – 1/2 cup
Sesame seeds- 1 tbsp
Cumin seeds- 1 tbsp
Melted Butter – 1 tbsp or vegetable oil – 1 tbsp
Asafoetida a pinch
Red Chilly flakes – 1 tsp or Chilly powder – 1/2 tsp
Salt

Method

1. Smoothly powder the fried gram dal.
2. In a mixing bowl mix all the ingredients together by adding enough water. (not so loose ,the dough should be little thick to get perfect crispy murukkus)
3. Stuff the dough in the murukku press and press it into spirals on a paper towel or on a plastic sheet.
4. Heat enough oil to deep fry, once it is hot carefully drop the murukku into the oil and deep fry both sides until crisp. Drain on a paper towel , cool and store in a air tight container. You can keep this for weeks.

Hope this is helpful to all

Indian Cooking Recipe - Malasa Dosa

2009-09-23T17:39:00.000-07:00

Ingredients required:

1 cup raw rice
? cup urad dal
2 tbsp cooked rice
2 tbsp poha
5 to 7 methi
salt to taste
oil for cooking

Method of preparing Masala Dosa:
1. Wash the raw rice, urad dal and methi.
2. Soak in a little water along with the poha and cooked rice for 2 hours.
3. Grind to make a smooth paste with a little water. Cover and keep aside for at least 4 hours. Put salt and mix well.
4. Heat a non-stick tava and grease it lightly with oil.
5. When hot, pour a ladleful of the batter spread using a circular motion to make a thin dosa and cook on one side.
6. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
7. Repeat the same procedure for the remaining batter.
8. When the dosa is cooked, put some potato bhaji on it. roll to form a cylindrical shape.

that is all you will see tasty Masala Dosa.

Bread Machines

2008-01-08T02:45:00.000-08:00

Do u know that www.wize.com website is a website on consumer reserarch and consumer reviews. It has got reviews on different categories of consumer products. Now I will give some details on Bread machines that are reviewed on this site. Here you can search the items by Name brand or by price. The list of some of the bread machines which are reviewed in this are as follow:

1. Black & Decker Black Decker AllinOne Automatic Bread Maker: This bread maker has a load capacity of 2 lbs. Main features of this bread machine are as follow:

Depth = 11.8 in.
Height = 14.5 in.
Max Loaf Capacity = 2 lbs
No. of different Programs = 10
UPC = 050875530522
Width = 18.5 in.
Price = $80

This has not yet been reviewed.

2. BreadMan TR520 Break Maker : This Bread machine costs $60 and is also having a capacity of 2 lbs. The main features of this bread machine are as follow:

Bake Cycle = 60 Mins
MPN = TR520
Max Loaf Capacity = 2 lbs
No. of different Programs = 8
Timer Capability = With Timer
Price = $60

This bread machine has not yet been reviewed.

3. Zojirushi BB-HAC10 Bread Maker: The price of this bread maker is $179 to $180 and has the capacity of 1 lb. The details of the product are as follow:

Depth = 11 in.
Height = 12 in.
MPN = BB-HAC10
Max Loaf Capacity = 1 lbs
Width = 8 in.
Price = $179 - $180

This product has been reviewed by 3 users. You can see the reviews by Clicking Here.

4. Panasonic SD-YD250 Bread Maker : This product is an excellent product as reviewed by the users. The price of this product is $120 - $127. The main features of this bread maker are as follow:

Bake Cycle = 30 Mins
Depth = 9 in.
Height = 14 in.
MPN = SD-YD250
Max Loaf Capacity = 1.36 lbs
No. of different Programs = 12
Power Interruption Protec = With Power Interruption Protect
Power Interruption Protect = With Power Interruption Protect
Timer Capability = With Timer
Warranty = 1 Year
Width = 13.33 in.
Price : $120-$127

This Product has been reviewed by number of users as excellent. Even 2 experts have reviewed it as excellent. For details of the reviews please Click Here.

In this way a number of products related to kitchen and other categories are listed in this website. For details please Click Here.

Check out Tastevine.com for great wine recommendations

2007-12-22T17:59:00.000-08:00

Do u want to know your taste?
Want to know how many people are there with similar tastes?
Want to buy a wine say white wine or red wine that matches your taste?

Go out and buy a bottle of wine! Its the middle of the work week, spice it up. Once you’ve drank that wine log-on to tastevine.com and rate it. You just register your name at this site and give your tastes that you need for white wine or red wine. You can get a list of reviews on wines that match your taste.

You can search for Wines either red wine or white wine which have similar recommendations matching to your taste. Or you just give the taste like sweet, sour etc. that you want in the wine, and search for it, you will get a list of wines that math your tast.

In tastevine.com website, they give recommendations based on things like what you like and how you understand it. for ex. two people may like a movie, but one thought it was funny and other though it was moving. to figure such things out accurately, two people must try the same thing, describe it and rate it. which is exactly done by tastevine.com. In this website they have selected 12 wines from the most popular varieties for any one to try, describe and rate it. They use to create "tasteID" the unique identifier that helps them to find people across the web who think about wine exactly the same way you do. Not just what you like, but why you like.

In this website, they have listed off 12 wines, and you can choose to try any one them or all of them and rate them. So that you can easily get your hands on one and set up a tasteID. There are different types of wines like white wine, red wine, etc.

So visit this once and get the wine of your taste.

You can visit their blog here.

11 of the world's most expensive foods

2007-11-30T15:31:00.000-08:00

Food is one of the basic needs that all living things have in common. But all foods are not created equal, especially in terms of price, as the following list illustrates.

1. Hamburger

At $99, the Double Truffle Hamburger at DB Bistro Moderne in Manhattan gives new meaning to the term whopper. The burger contains three ounces of rib meat mixed with truffles and foie gras stuffed inside seven ounces of sirloin steak and served on a Parmesan and poppy seed bun, with salad and truffle shavings. For penny-pinchers and calorie counters, the Single Truffle version is a mere $59.

2. Caviar

Caviar is without a doubt one of the world's most expensive foods.
Caviar is without a doubt
one of the world's most
expensive foods.
The world's most expensive caviar is a type of Iranian beluga called Almas. Pale amber in color, it comes from sturgeons that are between 60 and 100 years old. A 3.9-pound container will set you back $48,750.

3. Pie

In 2006, a chef in northwestern England created the world's most expensive pie. Based on a traditional steak and mushroom pie, the dish includes $1,000 worth of Wagyu beef fillet, $3,330 in Chinese matsutake mushrooms (which are so rare that they are grown under the watchful eyes of armed guards), two bottles of 1982 Chateau Mouton Rothschild at a cost of about $4,200 each, as well as black truffles and gold leaf. The pie serves eight with a total cost around $15,900, or $1,990 per slice, which includes a glass of champagne.

4. Bread

Forget Poilâne's famous French sourdough at $19.50 a loaf. In 1994, Diane Duyser of Florida noticed that the toasted sandwich she was eating appeared to contain an image of the Virgin Mary. She kept it for ten years (it never went moldy), before selling it to Canadian casino Goldenpalace.com for $28,000 in 2004.

5. Ice Cream Sundae

At $1,000, the Grand Opulence Sundae at New York's Serendipity certainly lives up to its name. Made from Tahitian vanilla bean ice cream covered in 23-karat edible gold leaf and drizzled with Amedei Porcelana, the world's most expensive chocolate, this indulgence is studded with gold dragets and truffles and topped with dessert caviar.

6. Pizza

Americans love their pizza. And at $1,000 a pie (or $125 a slice) they better be able to put their money where their mouth is. The Luxury Pizza, a 12-inch thin crust, is the creation of Nino Selimaj, owner of Nino's Bellissima in Manhattan. To order this extravagant pizza, call 24 hours in advance because it is covered with six different types of caviar that need to be specially ordered. The pie is also topped with lobster, crème fraîche, and chives.

7. Boxed Chocolates

At $2,600 per pound, Chocopologie by Knipschildt Chocolatier of Connecticut is the world's most expensive box of chocolates. The Chocolatier, opened in 1999 by Danish chef Fritz Knipschildt, also sells a decadent dark chocolate truffle with a French black truffle inside for a mere $250. But don't expect to just drop in and buy one on a whim . . . they're available on a preorder basis only.

8. Sandwich

Since the 19th century, the club sandwich has been a restaurant staple. But thanks to English chef James Parkinson, the von Essen Platinum club sandwich at the Cliveden House Hotel near London is also the world's most expensive sandwich at $197. Weighing just over a pound, the sandwich is made of the finest ingredients, including Iberico ham cured for 30 months, quail eggs, white truffles, semi-dried Italian tomatoes, and 24-hour fermented sourdough bread.

9. Omelette

For $1,000, this gigantic concoction comes stacked with caviar and an entire lobster encased within its eggy folds. Still, one might expect a seafood fork made of platinum and a few precious stones within to justify the price of a few eggs (albeit with a few added trappings). Nicknamed "The Zillion Dollar Lobster Frittata," the world's most "egg-spensive" omelette is the objet d'art of chef Emilio Castillo of Norma's restaurant in New York's Le Parker Meridien Hotel. A smaller version is also available for $100.

10. Spice

Saffron, the most expensive spice in the world, has sold in recent years for as much as $2,700 per pound! The price tag is so high because it must be harvested by hand and it takes more than 75,000 threads, or filaments, of the crocus flower to equal one pound of the spice! Most saffron comes from Iran, Turkey, India, Morocco, Spain, and Greece, and in the ancient world the spice was used medicinally and for food and dye. Prices vary depending on the quality and the amount, but high-quality saffron has been known to go for as much as $15 per gram (0.035 ounces).

11. Cake

And the award for the most expensive food goes to . . . a fruitcake? Encrusted with 223 small diamonds, this cake (which is edible without the gems, of course) was for sale for an unbelievable $1.6 million in December 2005. One of 17 diamond-themed displays in a Japanese exhibit called "Diamonds: Nature's Miracle," the masterpiece took a Tokyo pastry chef six months to design and one month to create.

12 Facts about Pizza

2007-11-30T15:28:00.000-08:00

Pizza is one of the popular foods in the United States. Here are 12 important facts about Pizza.

1. Since 1987, October has been officially designated National Pizza Month in the United States.

2. Approximately three billion pizzas are sold in the United States every year, plus an additional one billion frozen pizzas.

3. Pizza is a $30 billion industry in the United States.

4. Pizzerias represent 17 percent of all U.S. restaurants.

5. Ninety-three percent of Americans eat pizza at least once a month.

6. Women are twice as likely as men to order vegetarian toppings on their pizza.

7. About 36 percent of all pizzas contain pepperoni, making it the most popular topping in the United States.

8. The first known pizzeria, Antica Pizzeria, opened in Naples, Italy, in 1738.

9. More pizza is consumed during the week of the Super Bowl than any other time of the year.

10. On average, each person in the United States eats around 23 pounds of pizza every year.

11. The first pizzeria in the United States was opened by Gennaro Lombardi in 1895 in New York City.

12. The record for the world's largest pizza depends on how you slice it. According to Guinness World Records, the record for the world's largest circular pizza was set at Norwood Hypermarket in South Africa in 1990. The gigantic pie measured 122 feet 8 inches across, weighed 26,883 pounds, and contained 9,920 pounds of flour, 3,968 pounds of cheese, and 1,984 pounds of sauce. In 2005, the record for the world's largest rectangular pizza was set in Iowa Falls, Iowa. Pizza restaurant owner Bill Bahr and a team of 200 helpers created the 129 X 98.6-foot pizza from 4,000 pounds of cheese, 700 pounds of sauce, and 9,500 sections of crust. The enormous pie was enough to feed the town's 5,200 residents ten slices of pizza each.

Tips for Healthy Aging

2007-11-08T16:45:00.000-08:00

No known substance can extend life, but the changes of staying healthy and living a long time can be improved:

* Eat a balanced diet, include plenty of fruits and vegetables in a day.
* Exercise regularly (Check with a doctor before starting on an exercise programme).
* Get regular health check-ups.
* Don't Smoke (it's never too late to quite).
* Practice safety habits at home to prevent falls and fractures. Always wear a helmet on a bike, a seatbelt in a car.
* Stay with contact with family and friends. Stay active through work, play and community.
* avoid overexposure to the sum and the cold.
* If you drink, moderation is the key. When you drink, let someone else drive.
* Keep a positive attitude toward life. Do things that make you happy.

Fast Weight Loss

2007-11-08T16:44:00.001-08:00

Fast weight loss is not the key to successful weight loss. It is all about winning the race slowly and steadily. Best weight loss tips, how to lose love handles, fat burning foods, weight loss stories and the motivation we all need to be really successful in our weight loss plans.

Simple Techniques for Healthy Cooking and Baking!

2007-08-27T19:15:00.001-07:00

Make Low-Fat Treats Taste Great!
Next time you make low-fat baked goods like brownies or muffins, be sure you don't overbake them. Since "light" versions have less fat than the originals, you run a greater risk of drying them out if they're in the oven for too long.

Try this: Set your timer for a few minutes earlier than the recipe indicates, than keep a close eye on the dish until it's done.

Reducing Fat in Graham Crusts
To reduce fat in a graham cracker crust, moisten with 1 to 2 tablespoons melted butter for each cup of crumbs used. Then add just enough corn syrup or honey so that the mixture barely holds together. Press the crust into the pan.

Healthier Baked Bread
Add nutrition to any bread with the Cornell Enrichment Formula. Before measuring flour into measuring cup, add 1 tablespoon each soy flour and nonfat milk powder, and 1-teaspoon wheat germ. Spoon in flour and level off. Repeat for each cup of flour used in the recipe.

Watch the Fat!
Boil, steam, microwave or stir fry vegetables in your diet plan but do not use butter or oil for flavoring because this will add too many calories and fat. Instead, use seasoning and herbs for flavoring.

Do Eat Vegetable Fat
Those who eat an average of 41.7 grams of vegetable fat a day have a 22-percent lower risk of developing diabetes than those who consume animal fats. Think peanut butter, olive oil and avocados for your fat intake.

Finding Commercial Fruit Sweeteners
You can find commercial fruit sweeteners, ordinarily a combination of concentrated peach and pear juices and unsweetened pineapple syrup, in health food stores, gourmet food stores and large grocery outlets. It tastes 1-1/2 to 2 times sweeter than refined sugar.

Make Your Own Fruit Sweetener
If a recipe calls for 1/2-cup fruit sweetener, substitute 1/4-cup concentrated apple juice plus 1/4-cup granulated fructose.

Bouillon Cubes
When combined with water, bouillon cubes are a convenient way to add robust flavor to a variety of recipes that call for beef, chicken or vegetable stock. For a flavor boost, use the broth in place of water when cooking rice or beans. Or add it to stir-fries and reduce the amount of fat needed for cooking and to add flavor.

The Healthy Tomato
There is no need to buy fresh tomatoes to reap the benefits of lycopene, an antioxidant that may help prevent heart disease and certain cancers. Lycopene can withstand the high heat used in processing and cooking, so all canned and bottled tomato products (including tomato paste) offer the health benefits of fresh tomatoes. The body will absorb lycopene better when you eat tomatoes are with a small amount of fat, such as olive oil.

Make Homemade Ice Cream Richer and Lower in Fat
Substitute evaporated skim milk for whipping cream in homemade ice cream to cut the fat and keep the creamy taste.

Reduce Fat in Sauces
Use evaporated skim milk in place of half-and-half. Another bonus to this tip is that evaporated skim milk is not as perishable as half-and-half.

Nutritious Soup Thickener
Breadcrumbs are a quick, nutritious thickener for soup. Try whole-wheat or rye crumbs for hearty meal soups or stews. They can also be used to thicken sauces, or in sauced dishes or casseroles.

Basting Broiled Food
If you're watching calories, baste broiled food with low-calorie salad dressings.

Don't Peel Away the Nutrients
There are great fiber and nutritional advantages and almost no risk of chemical residues in eating unpeeled fruit. The FDA reports that, during annual random produce testing, 99 percent of the produce is either residue-free or well below EPA (Environmental Protection Agency) limits.

Grilling Chicken
If you're watching your weight or cholesterol, you'll want to remove the skin from chicken. But don't do it until after it's grilled--the skin holds in the meat's natural moisture. Chicken grilled sans skin can quickly become dry and tough.

Healthier Hamburgers
Add nutrition and cut down on meat consumption by substituting 1-cup of lightly sauteed, finely grated potato or carrot (or half of each) for a quarter pound of the meat.

A Healthy, Tasty Meatloaf
Choose ground round for making meatloaf--it has less fat (which would be absorbed by bread crumbs) than regular ground beef and more fat than ground sirloin, which would produce a dry meatloaf.

Salad Dressing Substitutes
Cut down on the oil content of any salad dressing by substituting up to a third of the oil with wine, vegetable or defatted chicken broth, vegetable or tomato juice, hot water, etc. Whisk the substituted ingredient into the dressing after the other ingredients are combined.

Pasta
Add a drop of lemon juice to the water you cook pasta in and leave out the salt and oil.

Vinegar or Citrus Juice
Sprinkle vinegar or citrus juice on food to give flavor a wonderful boost, but add them at the last minute of cooking so the flavor stays at its strongest.

Healthier Crusts on Baked Meats
For a healthier crust on baked meats, fish and even fruits or vegetables, grease the pan with vegetable oil and add ground nuts or crumbs.

Casseroles
Pasta, rice, dried beans or peas and lentils are great subsitutes for meat when preparing casseroles, stews or soups. They are excellent protein sources and very economical.

Seeds, Nuts and Spices
Toast seeds, nuts and whole spices to bring out their full flavor. Cook in a dry skillet over moderate heat or on a baking sheet in a 350-degree oven, stirring frequently to toast evenly and prevent burning.

Breakfast
For breakfast, subsitute two egg whites to one whole egg in omelets. Eat as many egg whites as you like - they don't contain any cholesterol and are an excellent source of protein. You could also check out the BellyBytes.com Healthy Breakfast Recipes.

cooking Tips

2007-08-27T19:06:00.000-07:00

Garlic Quick Tip

* If you use garlic often, chop several heads of garlic in 1-tablespoon of olive
oil in an airtight glass container.
* Store the garlic in the coldest part of the refrigerator for up to two weeks.

Potato Salad

* If your potato salad always looks like a bowl of mayo-coated mush, you are
probably using the wrong potatoes. Use the red skinned kind instead. Red
potatoes have less starch, which means they will not mash in the salad like
high-starch russets, Idahos, or Brooklyn's.

Black Beans

* To prepare your own black beans rather than using canned ones, simply place the
soaked and drained black beans in a pot and add cold water to cover by several
inches. Add about one teaspoon salt to the cooking water for every 2 cups of
dried beans. Bring to a boil over high heat, skim off the foam that rises to
the top and reduce the heat to low. Partially cover the pot and simmer very
gently (for black beans 30 to 60 minutes). Slow cooking is essential; boiling
the black beans will cause their skins to split.

Burnt hot dogs?

* Here's a tip: Pick up a foil-roasting pan ahead of time. Grill your hot dogs
until the skin turns a light brown. Then turn the heat to low and cover the hot
dogs with the upside down pan. Leave it on until steam builds up -- about five
minutes -- to finish cooking the hot dogs.

Egg cooking

When cooking an egg that is out of the shell in a microwave, prick the yolk with a fine pin or it may pop and you will have another mess.

GREEN CHUTNEY (Sauce)

2007-08-18T17:44:00.001-07:00

Side orders are generally the most tasty servings, and it's so not fair that they never get the importance that a main course enjoys!! But seriously, "chutneys" and "pickles" are cherished in every Indian home. In fact, after I married my chutney-craving husband, I rarely have a day when I run out of his favourite Coriander sauce. He can eat almost anything with this!! makes my life easier, so no complaints!! Enjoy this fresh coriander and green-chilly chutney that does not take more than 5 mins to make.

Ingredients
1 bunch fresh chopped coriander
3 green chillies - chopped
1 tsp ginger-chopped
a fistful of raw peanuts
5-6 mint leaves (optional)
salt, sugar and lemon juice - to taste
a pinch of asafoetida

Method
Take a blender and add the peanuts to it first. Grind them for a min. Now add the remaining ingredients, add water as needed and blend together to achieve a thick paste like consistency. And no, it's not supposed to be as watery as you have been served in some restaurants!!(Taste to make sure you don't need more salt:)) There, your chutney is ready to be savoured with any of the snacks found here

Tip: You can freeze and store the thick chutney for as long as 12-15 days. Thaw it in the microwave before using. Add a little water and you are ready to go!

GREEN CHUTNEY (Sauce)

2007-08-18T17:44:00.000-07:00

Mango-Salad

2007-05-26T05:01:00.000-07:00

Ingredients:-
1 sm Onion; finely chopped
2 1/2 T Fresh lime juice
2 lg Mangoes
1 ts Salt
1 c Fresh orange juice
2 md Serrano or jalapeno chiles;
-seeded and finely chopped
Fresh coriander leaves;
-(cilantro)

Method:-

In a small bowl, toss the onion with the lime juice. Let stand
for 40 minutes.
Working with 1 mango at a time, score the skin into quarters.
Peel half the mango and cut 1/4-inch lengthwise slices down to
the pit. Cut crosswise to release the slices. Repeat with the
other side. In a large bowl, combine 2 cups of water with the
salt. Add the mangoes and let stand for 40 minutes.
Drain the mangoes and pat dry. Transfer to a large bowl and add
the orange juice. Drain the onion and sprinkle over the mangoes
with the chopped chiles. Garnish with the coriander. Serves 4.

Aloo Chaat

2007-05-26T04:59:00.000-07:00

Ingredients:
2 large Potatoes
2 tablespoons Chopped coriander leaves
5-7 nos. Mint leaves
1 no. Green chilli
1 teaspoon Chaat masala
1 teaspoon Lemon juice
2 tablespoons Oil
As per taste Salt

Method :
Boil, peel and cube the potatoes. Finely chop the coriander, mint and green chillies. Heat oil in a pan and fry the potatoes till they are golden brown in colour. Combine all the ingredients in a large bowl, mix well. (Serves : 2)

South Indian Dish - Plain Dosa

2007-04-09T17:44:00.000-07:00

Ingredients :
1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding

Method of preparation :

1. Remove with spatula when crisp. Serve hot with chutney and / or sambar

2. Pour a tsp. of ghee or oil over it.

3. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

4. Add plenty of water and methi seeds.

5. Wash the rices and dal together.

6. Allow to soak for 7-8 hours or overnight.

7.Rewash the rice by draining the water 2-3 times.

8. Grind to a paste. Rawa-like grains should be felt in the batter. Add soda bicarb and salt and mix well.

9. Keep aside in a warm place for 8-10 hours.

10. Beat the curds well.

11. Add to the batter, add more water if required.

12. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.

13. Heat the iron griddle or non-stick tawa well.

14. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

15. Pour a tsp. of ghee or oil over it.

16. Remove with spatula when crisp. Serve hot with chutney and / or sambar

South Indian Dish -- Coconut Milk Dosas

2007-04-09T17:39:00.000-07:00

Ingredients :
1 cup rice
1/3 cup udad dal
2 cups coconut milk
1/2 tsp. methi (fenugreek) seeds
1/3 cup curds
1/2 tsp. soda bicarb

Method of Preparation :

Wash and soak the rice and dal together.
Add methi seeds and soak for 6-7 hours or overnight.
To prepare coconut milk put grated coconut in blender.
Repeat with the same residue. Restrain.
Add water and blend till smooth. Strain.
Use this milk to grind the dosa batter.
salt to taste Add curds, soda, salt and mix well.
oil to shallowfry Keep aside for 3-4 hours.
Heat griddle, pour 1 spoon batter.
Proceed as for plain dosa .
Even thick dosas may be made from the same batter if desired.
Serve hot with coconut or onion chutney.

Cardio Friendly Dish - Low Calory PALAK PANEER

2007-04-09T17:35:00.000-07:00

Ingredients :
2 bunches spinach, cleaned, shredded
100 gms. paneer made from cows' milk
1 flake garlic, crushed
1/2tsp. ginger grated
2 green chillies finely crushed
1/4tsp. cumin seeds
1/4tsp. sugar
1/2tsp. wheat flour
3-4 pinches turmeric powder
3-4 pinches cinnamon clove powder
3-4 pinches asafetida powder
1 pinch garam masala powder
Salt to taste
Lemon juice to taste

Method of preparation :

Wash and drain spinach.

Boil in minimal water till soft and bright.

Drain, cool, grind with flour, ginger, garlic, chillies.

Heat a heavy or nonstick pan, add seeds.

When roasted add asafetida and ground spinach.

Add all other ingredients, except paneer and lemon juice.

Stir, cover and simmer for 3-4 minutes.

Add paneer and lemon juice, stir gently.

Simmer further for 2 minutes.

Pour into serving dish.

Serve hot with wheatflour phulkas, or steamed brown rice.

Making time: 20 minutes
Makes: 2 servings
Shelflife: 4-5 hours

Bread Bajji

2007-04-08T06:15:00.000-07:00




Bajji's made from Bread

Ingredients:
Ingredients * Bread - 10 * Besan - 3 cups * Rice flour - 1 cup * Baking soda - a pinch * Chilli powder - 2 tsp (adjust to taste) * Salt - as required * Oil - for frying

Process:
Method 1. Cut the bread diagonally. Take the crust away if you prefer so. 2. Mix besan and rice flour with water adding chilli powder, salt, baking soda. It should'nt be too thick or thin, bread slice should be well coated. 3. Dip the slice in batter and fry in hot oil until brown. 4. Serve hot with ketchup, ginger chutney or any chutney.

Other Information:
Qty:	3
Storage Time & Location:	24 hours
Category:	Snacks - Vegitarian

Wonder Herb - 'AMLA' or Indian Gooseberry

2007-04-08T05:49:00.000-07:00

Participating for the first time in Kalyn's weekend herb blogging #9, hosted by Kalyn's Kitchen.Its a great idea in helping us learn so much about herbs all over the world.Thank you Kalyn, for giving this wonderful opportunity to present one of the most potent herbs in the world today 'amla'.

The English name of 'amla' — Indian gooseberry — denotes that it is indigenous to India. Its light green fruit and grows on a small tree which is found in wet forests of hill areas throughout the Indian subcontinent. Though all parts of the tree have medicinal value, it is the fruit which is highly potent.

It is believed that what gold is to the minerals, amla is to the herbs. Called amalaki, dhatriphala and vayastha in Sanskrit and Emblica officinalis scientifically, it is the most widely used herb in the ayurvedic system of medicine. This tangy fruit is considered to be the elixir of good health.The story goes that several 1000 years ago when the Indian Herbal System of Medicine Ayurveda was already developed sages or rishis would go deep into the forests looking for newer and more effective remedies. One such sage Chyavan blended together certain energising herbs, fruits and spices based on a secret recipe. The principle fruit used in his mixture Chyavanprash was 'amla' to which are attributed near magical powers. This dark brown tonic is till today sold and consumed in India and is believed to increase mental and physical well-being.

Amla is a rare fruit which contains all tastes except salty. With sourness as the foremost taste, it is at the same time sweet, astringent, bitter and pungent. It is light, dry and cold in effect and the most concentrated form of Vitamin C in the entire plant kingdom and is approximately 20 times the vitamin C content of an orange.Yes,sounds amazing, isnt it? Its true. It is a very potent form of Vitamin C and yet is easily assimilated by the human body. The Vitamin C in the Amla fruit is bonded with tannins that protect it from being destroyed by heat or light. Amla enhances the absorption of food, by strengthening digestion. It does this by increasing the fire (known as "Agni" in Ayurveda) in the stomach, without creating any excess stomach acids.The rich source of Vitamin C from the fruit acts as a great detoxifying agent for a sluggish liver, and helps to make the skin clear and radiant.

It also promotes healthier hair, and boosts the absorption of calcium, thus creating healthier bones, teeth, nails and hair. Helps to maintain youthful hair color and retards premature graying.In India,you find many use amla powder to wash their hair than use shampoo.This is the traditional form of washing one's hair with dry amla pwd and one couldnt find a better natural shampoo than amla.In fact even the water in which dried amla has been boiled makes a good finishing rinse and adds gloss and bounce to hair...:)

This wonder herb 'Indian Gooseberry' is cooling, diuretic, and a laxative. It has antibacterial, cardio-tonic, antiviral, and resistance building properties. It's antibacterial and astringent properties, help to prevent infection and helps in the healing of ulcers, and hyperacidity. It is antispasmodic, and is has a mild stimulant action on the heart and helps in lowering cholestrol.

The medicinal value of this fruit is endless...

Coming to the culinary uses of amla,rural folk in India eat this highly acid, fresh, raw fruit, followed by water, producing a sweet and refreshing aftertaste. It is a common practice in Indian homes to cook the fruits whole with sugar and saffron and give one or two to their child every morning.During my childhood ,I remember mom pricking the gooseberries with a fork and soak them in salted turmeric water for 2 to 3 days.Loved eating these tangy berries soaked in turmeric water during summers.

In preserving it whole,the fruit is first brined, washed and pricked, blanched in an alum solution, layered with sugar until a syrup is formed, and then boiled. It is then packed in cans or crystallized as a confection. In India, a sauce is made from the dried, chipped flesh. In its preparation, the chips are cooked in water, mashed in a mortar with caraway seeds, and further seasoned with salt and yogurt. This, also, is commonly eaten after fasting.

The fruits can be used fresh or dried. Dried amlas are sometimes ground into a powder and are also available stoned and chopped so they are easy to reconstitute. Store the dried pieces or powder in an airtight container for up to a year. If buying fresh,look for fruits that are green and have a tight smooth skin. The fresh fruits need to be put into the refrigerator and will keep for 2 weeks.

Generally amla is used in pickles,preserves and jams.I will share with you a very tasty and healthy recipe made of amla called 'amla murabba'.

Amla Murabba

Ingredients:
1 cup of grated Amla (gooseberries)
2 tbsps water
1 1/4 cups sugar
1 tsp cardamom seeds(crushed)
2-inch piece of cinnamon stick

Preparation:
Wash and grate the amla.

Combine with sugar and water in a heavy saucepan and place over medium heat.
Stir constantly till sugar melts.
Reduce the heat to low and add remaining ingredients,and simmer until the amla's are clear and the juice gets thick,about 15 minutes and you get a semi thick consistency.It should be like a spread.

Remove the cinnamon stick from the murabba and cool.
Transfer it to a glass jar.
Store, refrigerated, for up to a month.

Use as a spread like a jam or have a tsp of murabba every day..:)as amla is called sarvadosha hara -remover of all diseases.

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Wonder Herb - 'AMLA' or Indian Gooseberry