sábado, 30 de noviembre de 2013
Get the rest in my blog! See you there!
jueves, 28 de noviembre de 2013
Reduced price: $12.00 includes S&H in continental U.S.
Reduced price $15.00, includes S&H in continental U.S. This book can have a personalized inscription. Please send me the name with your order.
Reduced price: $12.00, includes S&H in continental U.S
martes, 3 de septiembre de 2013
I've posted varieties of idly sambhar i learnt from my MOM & MIL.This one is my MIL's special sambhar.My hubby loves this a lot . So i make at least once in a week.It tastes similar to hotel sambhar.
- Tamarind - A small gooseberry size
To pressure cook:
- Toor dal - 1/4 cup
- Potato - 1 no (big)
- Turmeric powder - A pinch
- Water - As needed.
To Roast & grind :
- Oil - 1/2 tsp
- Methi seeds - 1/4 tsp
- Coriander seeds - 1tbsp
- Channa dal - 1.5 tsp
- Red chilly - 1 no (big)
- Hing - 1/4 tsp
- Shallots / small onion - 15 nos
- Tomato - 1 no (cut into small pieces)
- Curry leaves - a few
- Sambhar powder - 1/2 tsp
- Salt & water - As needed
- Oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Jeera - 1/2 tsp
- Urad dal - 1/2 tsp
- Coriander leaves - a few
- Ghee - 1 tbsp (for flavor)
- Soak the tamarind in warm water for 20 mins and take the extract.Set aside.
- Pressure cook all the ingredients given under 'to pressure cook' till one whistle.Mash the dal and set aside.
- Heat oil in a kadai and roast all the items given above in the same order till nice aroma arises.Powder and keep aside.
- In the same kadai , add oil and saute the items given under :to saute: .
- Saute till tomato turns mushy.Then add the sambhar powder , tamarind extract , hing & salt.
- Allow it to boil till the onion gets cooked.
- Now add the mashed dal & powdered spices.
- Mix well & boil for sometime.(. Be careful while adding the powder because it may form lumps.So gently stir in & sprinkle the powder simultaneously.)
- Finally temper all the ingredients given under 'to temper' and switch off the stove. Garnish with coriander leaves.Transfer to the serving bowl and top it with a tbsp of ghee .( i add only when there is a guest ;) )
Enjoy with soft idlies & crispy dosas by adding sesame oil!!
|** For the exact restaurant style sambhar , add a few curry leaves while roasting the ingredients given for sambhar powder.|
** Also try adding a tsp of grated coconut for additional flavor while roasting.
** Add a small piece of jaggery along with the tamarind extract. (i add very rarely)
** Add veggies like brinjal , Drumstick and carrot to make it more healthy.
In this sambhar we should add very less tamarind extract.So it will taste mild and less spicy. If u want it more spicy & tangy , add pinched red chillies while tempering and squeeze some drops of lime juice before serving.
KITCHEN CLINIC :
|TOOR DAL :|
Pigeon peas are nutritionally important, as they contain high levels ofprotein and the important amino acids methionine, lysine, and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food.
Other common names
Other common names are तुवरि (tuvari) in Sanskrit, arhar(Hindi/Bangla:অরহর), Rohor (Assamese), Rahar (Nepali), red gram, toovar/toor (Gujarati/Marathi/Punjabi), tuvaram paruppu (Tamil: துவரம்பருப்பு),tuvara (Malayalam :'തുവര' ),togari (Kannada), Kandi(కంది)(Telugu), Yewof ater (Amharic), gandul, guandul, guandu, Congo pea, Gungo pea, Gunga pea, and no-eye pea.
It is useful in the treatment of internal organ swelling. Some herbal practitioners/researchers are of the opinion that it diminishes the swelling of internal organs like stomach, liver, intestines etc. In case of wound or cancer of these organs it is helpful in reducing them. Its recommended usage is: Green leaves of Pigeon peas around 10 grams along with 7 black peppers should be finely ground and mixed in water and then taken as a drink. Green leaves of Pigeon peas ground in water and added to half boiled water should be applied externally on the affected body part. Pigeon peas should be cooked in water (as dal, an Indian dish) and its water should be given to the patient.
lunes, 27 de mayo de 2013
I made this for my hubby' lunch box today . I got these recipes from Tarla dalal's website.Both the recipes were given under Protein rich , low calorie , healthy food category. So i chose these recipes for our lunch.I made some slight changes to the actual recipe according to our tastebuds.It was nice & filling too.. Thanks to tarla dalal…About the raita , i should have named this as beetroot raita because the color of beetroot is predominant here. I've added carrots and cucumber to the raita. But its not visible .So adding beetroot is purely optional. If u want a nice color , please omit or add less beetroot pieces.Please find the raita recipe below.
Lime juice – few drops
Coriander leaves – to garnish
ENJOY EATING HOT WITH RAITA !!
MIXED VEGETABLE RAITA
- Cooked carrot and beetroot cubes – 1/2 cup
- Cucumber pieces - few
- Fresh curd – 1/2 cup
- Green chilly – 1/2 no (Chopped finely)
- Roasted jeera powder – to sprinkle
- Water – as needed to dilute the curd
- Salt – as reqd
- Cube cut carrot and beetroot into small pieces.Cook them for 1 whistle adding little water.
- Mix the fresh cucumber pieces with the cooked vegetables.
- Add the thick curd , reqd water and salt.( sometimes water may not be needed as the water in the cooked vegetables may be enough)
- Finally sprinkle the roasted jeera powder..
Serve with parathas and pulao !!
Green gram arose in North-eastern India and there is a long history of its use throughout Asia. Its popularity stems not just from its medicinal and nutritional properties, but also from its adaptability to drought conditions and inferior soils. The nitrogen fixing bacteria in the plant's root help replenish the nitrogen content of the soil, which makes it a valuable inter-crop in rice and sugar cane cultivation.
Nutritional value of Green Gram (Per 100 grams)
Energy : 30 caloriesHealth benefits
Unlike other pulses, green gram is free of flatulence-causing agents. This makes it an acceptable food for convalescents and pleasant weaning food for babies. The protein is especially rich in the amino acid, lysine, but it is somewhat deficient in sulphur-containing amino acids. The seeds are rich in calcium, phosphorous, magnesium, potassium, folate and other B Vitamins. They also contain appreciable amounts of Vitamin C.
Raw seeds are rich in trypsin-inhibitors that block the effects of protein digesting enzymes in the gut. Sprouted green gram has lower amounts of these inhibitors, but the best method to eliminate trypsin inhibitors is boiling. Cooking does not affect the protein profile of this seed.
Green gram's use in creating dishes is widely prevalent all over India. It is eaither used whole or split into dal. Whole green gram is the most popular sprout worldwide. Green gram in its split form is used to make khichdi, dal, barfi, payasam (a sweet dish) and other sweets. Deep fried and salted moong dal (green gram) is a popular Indian snack. Processed green gram is a common soup base, and gram flour is a common ingredient in many fried snacks.
Chinese medicine uses green gram as a remedy for oedema, fever, headache and generalised anxiety, and as a diuretic. It is also a folk remedy for arsenic poisoning and other mineral toxins.
domingo, 26 de mayo de 2013
domingo, 19 de mayo de 2013
When i saw this recipe in Viki's kitchen , i immediately tried it on the same day. It was very flavourful and tasted xcellent for idly / dosa.It tastes like the idly podi we make with sesame seeds.I made some little changes according to my husband's liking. I should say its really a healthy idly podi as it contains horsegram and flax seeds. Wat more to say , lets go on to the recipe ,
- In a kadai , roast all the ingredients except salt & garlic given above adding a tsp of oil.
- She told to roast one by one for uniform roasting but i did everything at the same time.
- Roast till the flaxseeds start to pop. Also u'll get a nice aroma and color change of all the dals.
- Add the curry leaves at the end and toss for few minutes. Then switch off the flame. Please make sure no ingredient gets burnt. That totally changes the taste.
- Once it cools down run it in mixie twice .Now add the chopped garlic pieces and the required salt.
- Grind to make a fine powder or little coarse based on ur taste.
Yummy , healthy idly podi is ready to enjoy with idlis & dosas .Mix with sesame oil or ghee !!
- Always make in small batches so that it tastes and smells fresh .
- It can be carried for travel too. It stays good.
- If u want to make the same for rice, add more chillies and little pepper corns too.Mix with ghee and plain rice..
- I've added equal quantity of urad and channa dal as i always want the flavor of urad dal in my idly podi. But the actual recipe dint call for urad dal . She had used only channa dal.
- My husband loves the garlic flavor in idly podi. So i added garlic cloves at the end , But its optional. U can add 2-3 pinches of hing while roasting instead of garlic..
It may be tiny, but it's mighty: The flax seed carries one of the biggest nutrient payloads on the planet. And while it's not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega-3 fatty acids in flax leaves grains in the dust.
Additionally, flax seed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars. And its combination of healthy fat and high fiber content make it a great food for weight loss and maintenance -- many dieters have found that flax seed has been a key to keeping them feeling satisfied.
Flax Seed NutritionYes, flax seed is high in most of the B vitamins, magnesium, and manganese, but this little seed is just getting started. There are three additional nutrient groups which flax seed has in abundance, and each has many benefits.
Flax Seed is Rich in Omega-3 Fatty Acids: Omega-3 fatty acids are a key force against inflammation in our bodies. Mounting evidence shows that inflammation plays a part in many chronic diseases including heart disease, arthritis, asthma, diabetes, and even some cancers. This inflammation is enhanced by having too little Omega-3 intake (such as in fish, flax, and walnuts), especially in relation to Omega-6 fatty acid intake (in oils such as soy and corn oil). In the quest to equalize the ratio of these two kinds of oils, flax seed can be a real help.
Most of the oil in flax seeds is alpha linolenic acid (ALA). ALA is an Omega-3 that is a precursor to the fatty acids found in salmon and other fatty cold-water fish (called EPA and DHA). Because not everyone is able to easily convert ALA into EPA and (especially) DHA, it is best not to rely solely on flax for your Omega-3 intake. However, ALA also has good effects of its own, and definitely helps in the Omega 3/6 balance.
Flax Seed is High in Fiber: You'd be hard-pressed to find a food higher in fiber -- both solubleand insoluble -- than flax. This fiber is probably mainly responsible for the cholesterol-lowering effects of flax. Fiber in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines.
Flax Seed is High in Phytochemicals: Flax seed is high in phytochemicals, including many antioxidants. It is perhaps our best source of lignans, which convert in our intestines to substances that tend to balance female hormones. There is evidence that lignans may promote fertility, reduce peri-menopausal symptoms, and possibly help prevent breast cancer. In addition, lignans may help prevent Type 2 diabetes.
Note that a) flax seeds need to be ground to make the nutrients available (otherwise they just "pass through") and b) flax seed oil alone contains neither the fiber nor the phytochemicals of whole flax seed meal.
Flax Seed Safety and Side EffectsConcerns about flax seed revolve around four potential issues. However, remember that a lot of research about the wonders of flax show little or no problems from eating it –- to the contrary, it has shown many benefits.
Big Fiber Load: Since flax has such a high fiber content, it's best to start with a small amount and increase slowly; otherwise, cramping and a 'laxative effect' can result. People withirritable bowel syndrome may have an especially strong reaction to it, and should be extra-careful.
Oxidation/Rancidity: The oil in flax is highly unsaturated. This means that it is very prone to oxidation (rancidity) unless it is stored correctly. The very best way is nature's own storage system –- within the seed. Flax seeds not exposed to large amounts of heat stay safe to eat for at least a year. However, flax meal, and especially flax oil, are a different story. The meal, stored away from heat and light, will keep fresh for a few months, and the oil must be protected by refrigeration in dark containers, preferably being consumed within a few weeks of opening.
Flax Seed StorageWhole flax seed should be stored in a cool, dark, dry place. Many people choose to store it in the refrigerator or freezer to be on the safe side. Flax meal should be stored in the freezer and used up within a few weeks.
Tips for Using Flax Seed
Flax Recipes and Serving Suggestions:
viernes, 17 de mayo de 2013
I can eat the same thing for breakfast day after day. Then suddenly I'm on to something else. At the moment, my breakfast of choice is a granola parfait. I bought parfait glasses for ice cream, but use them for breakfast and fruit salad more frequently. I also got those skinny spoons you need to fit down into the bottom of the glass! This is hardly a recipe, more of a technique. But anything that can help 'cereal' sound more exciting is worth doing. The trick to making a good parfait is to layer the ingredients nicely. Start with the yogurt on the bottom because anything else is too hard to get at with your spoon.
I've been using Driscoll's organic berries, Greek yogurt and The Bunnery granola. I recently got some samples of the granola and I really like it. I make my own granola but you have to eat it when it's fresh so I don't always have it on hand. The Bunnery original granola has relatively few ingredients just oats, honey, sunflower seeds, coconut, canola oil, sesame seeds, water, almonds, salt, cinnamon, and cloves. It's light and crunchy and not too clumpy which is best for parfaits.
You can make parfaits with just yogurt and fruit if you like. Or of course, you can also make parfaits with ice cream and fruit or sauces. But I think this is the best way to put a sexy spin on cereal. It's pretty, healthy and easy to make.
Berry Granola Parfaits
Mixed berries, such as blackberries, raspberries, blueberries
Yogurt, plain or flavored, regular or Greek
Layer a spoonful of yogurt into the bottom of the parfait glass and top with a layer of granola. Just a little! You want to make sure you leave enough room for multiple layers. Top the granola with one layer of berries. Repeat and end with a dollop of yogurt and a berry on top.