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It's high time I post a recipe again! I have this wonderful Tuna's tartare that I want to share...

Get the rest in my blog! See you there!

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IDLY SAMBHAR - MIL'S VERSION

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.

INGREDIENTS

• 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

To saute:

• 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

To temper:

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Jeera - 1/2 tsp
• Urad dal - 1/2 tsp

To garnish:

• Coriander leaves - a few
• Ghee - 1 tbsp (for flavor)

METHOD:

1. Soak the tamarind in warm water for 20 mins and take the extract.Set aside.
2. Pressure cook all the ingredients given under 'to pressure cook' till one whistle.Mash the dal and set aside.
3. Heat oil in a kadai and roast all the items given above in the same order till nice aroma arises.Powder and keep aside.
4. In the same kadai , add oil and saute the items given under :to saute: .
5. Saute till tomato turns mushy.Then add the sambhar powder , tamarind extract , hing & salt.
6. Allow it to boil till the onion gets cooked.
7. Now add the mashed dal & powdered spices.
8. Mix well & boil for sometime.(. Be careful while adding the powder because it may form lumps.So gently stir in & sprinkle the powder simultaneously.)
9. 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!!

Variations :

** 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. USES: 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.

SPROUTS PULAO AND MIXED VEGETABLE RAITA

 

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.

INGREDIENTS

Sprouted green gram / Sprouted moong – 1/2 cup Carrot – 1 no Rice – 1/2 cup Water – 1.5 cups (adjust if u use basmati ) Salt – As needed. To temper Cooking oil – 1 tbsp Cinnamon – 1 small stick Cloves – 2 nos Bayleaf – 1 no Ginger- Garlic paste – 1/2 tsp Green chilly – 1 no (chopped finely) Big onion – 1 no (-do-) Coriander powder – 3/4 tsp Chilli powder – 1/2tsp Turmeric powder – a pinch Garam masala powder – 1/4 tsp Lime juice – few drops Coriander leaves – to garnish

METHOD

Heat the pressure cooker base with a tbsp of oil and add all the items given under "to temper" one by one in the same order. When the onion becomes translucent , add the carrot pieces and sprouts. Saute well for a minute. Then add all the powders. Mix well for a few minutes and add the rice. Toss it well. Finally add the water & reqd salt. Pressure cook upto 1 or 2 whistle. Add a zing of lime juice and garnish with coriander leaves. ENJOY EATING HOT WITH RAITA !!

MIXED VEGETABLE RAITA

INGREDIENTS

• 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

METHOD

• 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 !!

KITCHEN CLINIC

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 calories Protein : 3 grams Carbohydrate : 6 grams Dietary Fiber : 2 grams Health 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. Food Uses 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. Medicinal Uses 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.

 

Technorati Tags: GREEN GRAM SPROUTS PULAO,SPICY SPROUTS PULAO,SPROUTS RICE,LUCNG BOX RECIPES,RAITA,MIXED VEGETABLE RAITA,BEETROOT RAITA,TARLA DALAL RECIPE,lOW CALORIE,HIGH PROTEIN RECIPE,RICE VARIETY.

Light and fluffy scrambled eggs

This is my new favorite way to make scrambled eggs. They come out amazingly light and fluffy and contain only 2 ingredients.

Scrambled eggs with cottage cheese

Crack your eggs (however many you need) into a bowl and whisk. Add 1 tablespoon of cottage cheese for every egg. Whisk again. Cook as you normally would cook your scrambled eggs. (Please don't let them brown. Brown scrambled eggs are just wrong.)

HEALTHY IDLY PODI / GUN POWDER

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 ,

INGREDIENTS

White round Urad dal – 1 handful Channa dal – 1 handful Flax seeds – 1 fistful or 2 tbsp Horsegram – 1 handful Red chillies -  8 - 10 nos or less.. Hing / Asafetida – A pinch Garlic cloves – 5 – 7  cloves (Optional , only for garlic lovers ) Salt – As needed. Curry leaves – a few

METHOD

• 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 !!

 

NOTES

• 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..

KITCHEN CLINIC

FLAX SEEDS 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 Nutrition Yes, 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 Effects Concerns 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. More about Fiber, including Tips to Prevent Problems 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. Actually, the surprising thing about flax is not that the oils go rancid, but that they don't go rancid as quickly as we would think, considering how unsaturated they are. The oils are quite stable when the seeds are used in baked foods, for example. Researchers theorize that this is due to the high levels of antioxidants in the seeds. Hormonal Effects: Lignans contain phytoestrogens. Although research has shown them to be beneficial so far, it is unknown what effect high doses of phytoestrogens might have. Cyanide: Like many other foods (cashews, some beans, and others), flax contains very small amounts of cyanide compounds, especially when consumed raw. Heat, especially on dry flax seeds, breaks these compounds down. However, our bodies have a capacity to neutralize a certain amount of these compounds, and the U.S. government agencies say that 2 tablespoons of flaxseed (~3 T of flax meal) is certainly safe and is probably an "effective dose" for health purposes. Various researchers who have used up to 6 daily tablespoons of the seed in different studies indicate that the amount they were using was safe. Flax Seed Storage Whole 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 Drink plenty of water. There is so much soluble fiber in flax that it is important to drink plenty of water when eating flax products, otherwise constipation may result. Remember to start slowly if you aren't used to a high-fiber diet. If you purchase the whole seeds, you need to grind them up to get the benefit. Flax is often used as an egg substitute in baked goods for people who can't or choose not to eat eggs. This is because of the soluble fiber, which adds structure to the food. Flax Recipes and Serving Suggestions: Raw or toasted: Sprinkle over cottage cheese, ricotta, yogurt, breakfast cereal; put in shakes (thickens them somewhat) Cooked in a hot cereal: For example, try Hot Flax Peanut Butter Cereal or Hot Pumpkin Cereal Cooked into other foods: For example, meatloaf, meatballs, or casseroles.

 

Technorati Tags: Gun powder,idly podi,idly milagai podi,Podi FOR RICE,podi for dosa,idly,dosa podi,spicy powder for idly,dosa . side dish for idly,dosa.

Granola Berry Parfait Recipe

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
Granola

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.

Enjoy!

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Sunday

We started off Sunday with toast and scrambled eggs and strawberries and blackberries.

I made a HUGE pot of pasta sauce with zucchini, onions, garlic, red bell pepper, mushrooms and spinach. There was enough to fill 9 containers for freezing.

I got our menu plan and shopping list done.

Then it was time to read.

Paxton is having his nap and I'm psyching myself up to attack the tower of laundry that's piling up. Later we'll head out for groceries and maybe a walk.

Happy Sunday.

Sweet Treats for January

It's January and while Christmas cookie season is officially over, some of us still need a treat before Valentine's Day rolls around....


When I was offered samples of Almondina cookies I was happy to accept. I'm already a big fan of these crunchy cookie crisps with chewy bits of fruit. But I had no idea how many flavors there were. I have always bought the original version which has almonds and raisins. Like a very thin style of Italian biscotti, they are hard and crunchy but some have a chewy bit of fruit like raisins or cherries. They also come in a bran version that I think would be particularly good for breakfast. The spice versions of the cooke in cinnaroma, gingerspice and pumpkin spice are all great, so are the chocolate ones, and still only about 100 calories for 3.

Almondina cookies are perfect for those who are trying to eat healthier. They are so low in sugar, they actually make a very good cookie to add to a cheese plate. There is no butter or oil in the base recipe, so the only fat in the cookies comes from nuts, seeds or grains. I highly recommend them.

Win free cookies from Almondina! Contest now on their Facebook page.


Another treat this month has got to be King cake. It is associated with Epiphany and Christmas in Europe and is a Mardi Gras specialty in the Gulf states. Generally speaking, it's one of the most garish looking cakes I've ever seen.

Sadly many versions of it are not very good, but the version from Sucré in New Orleans is worth seeking out and easily available by mail order. First of all it's quite pretty compared to the usual cakes splashed with gobs of white icing and plenty of gold, green and purple sparkles. It has a subdued sheen and iridescent shine. But best of all, it is not mushy and bland as some King cakes are, but is a delicate coffeecake with a restrained swirl of cinnamon and traces of cream cheese. Perfect with a cup of coffee or tea.

My thanks to both Almondina and Sucre Bakery for sending me samples.

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

The Three Must Buy Cookbooks of 2011

I always write a series of 'best of' cookbook posts around this time of year. I've recommended a lot of cookbooks in 2011*, but there are three, you simply must add to your collection. They are written by three amazing women who I admire tremendously and feel honored to have gotten to interview or at least meet. They are not just wonderful cooks and writers but cultural anthropologists who dig deep into how people cook, preserving traditions and making food from other places accessible. These books would make great gifts, but really, I recommend buying them for your own collections, that's how good they are.


There are lots of books about Spanish food. I know, because I have plenty of them, but The Food of Spain
is truly the mother of all Spanish cookbooks with over 600 pages. It has stories, history--it's a true treasury that took years of work to complete. I know this because Claudia Roden told me about the work that went into the book when I interviewed her last year (Claudia Roden interview part 1 and 2)

I've said it before and I'll say it again, Claudia Roden's recipes work. They make sense and give just the right level of detail. In this massive tome she uncovers so many more recipes than what you will find in run of the mill restaurants. In The Food of Spain you will discover many fascinating cultures that have influenced Spanish cuisine and recipes both familiar and rare. It's as much a book about food as it is a cookbook.

Dishes you will want to try include Eggplant with Bechamel and Cheese, Fish Stew with Peppers and Tomatoes, Migas with Bacon, Onion Coca.






What can I say about Paula Wolfert that hasn't already been said? She is the most well-known authority on Moroccan food and The Food of Morocco is one of her most important books. Having lived in Morocco for years, she has a depth of knowledge that is just unparalleled. But if you have spent any time with her, you will be struck by her genuine enthusiasm for capturing the details of the cuisine and her drive for perfection. Her recipes are meticulous. Like Claudia Roden, she goes well beyond the surface to discover the history and varied influences that make for such a rich cuisine. Her latest book is over 500 pages. You can read my interview with her from 2009 here.

The book also has plenty of tips and advice to help you get it right, from the different types of couscous to explanations as to why steaming is better than boiling. There are lots of shopping resources too.

Dishes you will want to try include Lamb with Onions, Riffian Split Pea Soup with Paprika Oil, Almonds and Hard Cooked Eggs, Double Cooked Red Chicken Marrakech Style, Barley Grits Couscous with Fresh Fava Beans





It might seem surprising that I put Lisa Fain in the same category as Claudia Roden and Paula Wolfert, but if you spend some time at her blog or reading her wonderful cookbook, The Homesick Texan
, you will see why I do. Lisa Fain's passion and connection to her Texas heritage and food shines through in everything she writes. She treats the cuisine of Texas with such respect and warmth that you can't help but appreciate it too, even if you are not 'homesick' for it.

Unlike Roden or Wolfert, Lisa Fain is not an outsider, but a native who shares her own personal stories. And if she can make Texas recipes work in a New York apartment kitchen you have to know they will work for you too. Her book is a little over 350 pages.

Dishes you will want to try include Calabacitas (Squash and Pork Stew), Poblano Macaroni and Cheese, Coffee Chipotle Oven Brisket and Watermelon Salsa.


*Other cookbooks I reviewed and recommended in 2011:
Cooking My Way Back Home, Kokkari, Bi-Rite Market's Eat Good Food, The Family Meal:Home Cooking with Ferran Adria, 100 Perfect Pairings, Basic to Brilliant, Y'all


The Homesick Texan and The Food of Spain were review copies, I purchased The Food of Morocco

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.