KARISALANKANNI KEERAI CHAPATHI

Nowadays i am using karisilankanni keerai in my cooking twice a week for health reasons. I make kootu and this chapathi.But i would say,we love this chapathi more than kootu ;) It is very easy to prepare.I make this for my hubby's lunch box. It stays soft and onion raita is the best accompaniment. I use the same method to prepare palak and other keerai chapathis.

                                                            

 

INGREDIENTS

Karisalankanni leaves- 1 bunch Wheat flour - 1 cup Besan flour  - 1 tbsp Sambhar powder - 1 tsp Garam masala - 1/2 tsp Curd - 1/5 cup ( adjust) Olive oil - 1 tsp Salt -as needed water - As needed

         METHOD

• Wash the leaves .Heat the kadai with a tsp of oil  and saute the leaves till it reduces to half in quantity.
• Grind to make a smooth paste by adding little curd . Now in a bowl , take the wheat flour,besan flour , sambhar & garam masala powder,salt and water.Knead well to make a soft , pliable dough.
• Roll to make thin chapathi and toast on a dosa tawa.
• Serve hot with onion raita and pickle.

      

KITCHEN CLINIC

Karisalankanni (Eclipta prostrata) is the herb of choice in treating liver diseases. This herb grows in marshy areas throughout the year. It grows abundantly during the rainy season. There are two varieties of karisilankanni, one has yellow flowers and the other white. The yellow one is more potent. Karisalankanni is most effective when eaten raw. It can also be dried in shade and powdered. Medicinal properties karisalankanni is also a specific remedy for jaundice. It has a great medicinal value in the treatment of hair. Karisalankanni is said to protect against night blindness and other eye diseases probably because of its high carotene content. Uses 1. It is good for teeth, skin and hair. 2. It induces appetite. 3. It aids digestion and helps expel fecal matter from the large intestines. 4. It heals ulcers. 5. It cleans the liver and encourages secretion of bile. 6. It cures inflamed liver also called fatty liver. 7. It expels intestinal worms, cures coughs and asthma, and tones the body. 8. The yellow variety is said to be particularly good for the skin and eyes. When ground to a paste and cooked as in karislankanni kootu, it is good for teeth, skin and hair. It induces appetite. It aids digestion and helps expel fecal matter from the large intestines. It heals ulcers. It cleans the liver and encourages secretion of bile. It cures inflamed liver also called fatty liver. Adulterated food can jeopardise the liver. Also foods contaminated with chemicals can play havoc. All these on entering human body should to be expelled and the liver is strained beyond its limit. This results in sluggish liver, stomach upset and gastroenteritis. Even though we consume nutritive foods in plenty than the previous generations it doesn't seem to strengthen our immune system. This is because of the loss of coordination between the liver, intestines and stomach. Adulterated food, contaminated water and polluted environment are the factors that are to be blamed for this state of affairs. There is a high risk of hypercholesterolemia, high blood pressure, cirrhosis, atherosclerosis and coronary thrombosis. Karisalankanni comes to rescue in such cases. One ounce of karisalankanni juice (15 ml) and cow's milk 20 ml (boiled and then brought down to the room temperature) are mixed and should be taken first thing in the morning. This regulates the blood pressure as well. As karisalankanni starts working in the system, it sets right the liver and cures jaundice, fatty liver, splenomegaly, hemorrhoids, indigestion etc. Regular intake strengthens the inner organs.

Technorati Tags: Keerai chapathi,Spinach chapathi,Karisalankanni keerai. yellow karisalankanni keerai chapathi

Chef Alan Wong on Hawaii Cuisine

On my recent trip to Hawaii I got a chance to interview Chef Alan Wong. I just wanted to get a few quotes but I was so impressed by what he had to say I thought I'd share a bit more of the interview. His list of things to do when you visit Hawaii is really wonderful and makes me want to go back...

You were one of the founders of Hawaii Regional Cuisine now in its twentieth year. What's happening with Hawaii cuisine today?
Twenty years later we have so much more product, more vegetables, more fish. It's a different ball game ingredient wise. On the Big Island there is red veal being produced, we have aquaculture--farm raised moi and kampachi even sturgeon. Local asparagus wasn't available 20 years ago there was only one cheese maker. Now, every island has at least one cheese maker.

Is eating local catching on?
Yes. Everyone is getting on board. Everyone wants to support buying local. We need to support farmers. I predict even more local products and more sensitivity to buying local and a challenge to the younger chefs to take risks with cuisine.

What are your thoughts on the farmers markets, pop ups and gourmet food trucks?
It's great and brings something new to people who love to eat. It's funny because the lunch wagons have been around for a long time. This idea of Korean food on a taco is not new to us! The movement has revived an idea and some people are now doing new things, gourmet things. But we grew up on plate lunch mentality.

What should visitors not miss when they come to Hawaii?
They ought to hit at least one farmer's market, especially the KCC market.

To understand Hawaii, visit the Hawaii Plantation Village, go on the guided tour and you will see houses from the plantation era. To undertand local culture and food you need to understand our history, from the Polynesians, to the tall ships, the missionaries, the Portuguese whalers, sugar cane workers, then Asian immigrants. We send all our restaurant staff to the Plantation Village. We use it as a training tool.

Our soul food lies in the past. Go to a Chinese restaurant, a Korean restaurant, and a Hawaiian restaurant like Ono Hawaiian.

Take a trip to the fish auction. It's one of the last in the US and see the variety of fish we have in Hawaii.

Tamashiro fresh fish market has a wide variety of poke.

And go visit one farm!

Alan Wong will be visiting the Bay Area. Meet him in person at a book signing, cooking demo or other special event, and learn more about Hawaiian cuisine and culture. Visit www.thebluetomato.net/tastehawaiitour for more information about any of the events listed below and to purchase tickets (though most events are free).

Thursday, October 27, 6:00-7:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – BOOK SIGNING
Omnivore Books on Food, 3885 Cesar Chavez Street
Hawaii celebrates the 20th anniversary of Hawaii Regional Cuisine this year. James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura bring the taste of the islands to Bay Area residents in a series of events. Join the fun at Omnivore Books on Food where you can talk story with Chef Alan Wong and Arnold Hiura and learn about Chef's newest cookbook, The Blue Tomato: The Inspirations behind the Cuisine of Alan Wong, and Arnold's book, Kau Kau: Cuisine & Culture in the Hawaiian Islands. Experience a tasting exercise with Chef Alan, featuring ingredients brought fresh from Hawaii.

Saturday, October 29, 11:45 a.m. – 12:30 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – COOKING DEMONSTRATION
Ferry Building Marketplace – N. Arcade Outdoor Teaching Kitchen, 1 Ferry Building
James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura are in the Bay Area this month to share Hawaii's unique food culture and scene with residents. See how Chef Alan transforms locally-sourced farmers market ingredients into white tablecloth fare, influenced by the flavors of simple Hawaii favorites. This event is free and open to the public.

Saturday, October 29, 12:30-1:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – BOOK SIGNING
Ferry Building Marketplace – Shop #42, 1 Ferry Building
Talk story with James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura and check out their books focusing on the unique culinary landscape of the islands – The Blue Tomato: The Inspirations behind the Cuisine of Alan Wong and Kau Kau: Cuisine & Culture in the Hawaiian Islands. Chef and Arnold are in the Bay Area this month to share the cuisine and food culture of Hawaii. Both books are back-to-back recipients of the Hawaii Book Publishers Association's Ka Palapala Pookela Award of Excellence in Cookbooks in 2009 and 2010, respectively. This event is free and open to the public.

Sunday, October 30, 5:00-7:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – FOOD TASTING
Japanese Cultural Center, 1840 Sutter Street, Suite 201
Hawaii celebrates the 20th anniversary of Hawaii Regional Cuisine this year and the celebration is spreading to the Bay Area this month! Learn about the evolution of Hawaii's culinary landscape from James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura and have the opportunity to taste Chef's recipes in this special evening affair benefiting the Japanese Cultural Center of Northern California. Each ticket includes your choice of a copy of Chef Alan's The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong or Arnold Hiura's Kau Kau: Cuisine & Culture in the Hawaiian Islands, and open access to food and buffet stations. Menu will incorporate dishes from Chef's book and Hukilau Restaurant. Tickets are $75.

Monday, October 31, 6:00-8:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – PAU HANA MIXER
La Mar cebichería peruana, Pier 1.5 Embarcadero
Kick start your Halloween night with the Hawaii Chamber of Commerce of Northern California (HCCNC), James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura in a pau hana mixer at La Mar cebichería peruana. Enjoy pupu, drinks, and special Hawaii raffle prizes, including one for the best Halloween costume! This event is free and open to the public.

Wednesday, November 2, 11:00 a.m. – 2:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – FOOD TASTING
Akiyama Wellness Center, 110 Jackson Street
Enjoy a very special and insightful lunch with James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura as they share the unique culinary landscape of the Hawaiian Islands. This year marks the 20th anniversary of Hawaii Regional Cuisine, and Chef and Arnold are celebrating with several events in the Bay Area. Talk story with the two and enjoy a buffet by Hukilau Restaurant and food by Chef Alan. Each ticket includes your choice of a copy of Chef Alan's The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong or Arnold Hiura's Kau Kau: Cuisine & Culture in the Hawaiian Islands, beverage service, and open access to food stations. Tickets are $60.

Wednesday, November 2, 6:30-9:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – CHEF ALAN'S BIRTHDAY BASH
Hukilau Restaurant, 230 Jackson Street
It's James Beard Award-winning chef Alan Wong's birthday and you are invited to join the party! Celebrate with him, Hawaii food historian Arnold Hiura and more at Hukilau Restaurant for fun and of course, food! This event will feature action stations by Chef Alan and a buffet of Hawaii favorites by Hukilau Restaurant. Guests to this event will also have the chance to win a trip for two to the Hawaiian Islands to dine at an Alan Wong's Restaurant. Each ticket includes your choice of a copy of Chef Alan's The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong or Arnold Hiura's Kau Kau: Cuisine & Culture in the Hawaiian Islands, hosted bar, and open access to food and buffet stations. Tickets are $75.

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.

Wine and Dine 2011 is almost over

Every year during Wine and Dine I vow to tell you about it and I never do. At the beginning of every year restaurants in the area create special menus at special prices ($15, 25, 35) for a couple of weeks. The first year we were out here we went to 3 or 4 restaurants; last year and this year we've gotten to one, which is better than none.

Last night we went to Storms Restaurant for dinner. I chose the $15 menu and for $15 I had:

Appetizer - a bowl of the most incredible cream based soup with turkey, spinach and red bell pepper.

Entree - delicious pork schnitzel with a mushroom sauce, mashed potatos, and fabulous mixed veggies.

Dessert - a nice lemon tart.

For $15! A helluva good deal.

If you're in the area and have no plans tonight or tomorrow night, visit the Wine and Dine website and find a restaurant to visit.

How to Eat for $7 or Less a Day

Welcome new readers! If you found my blog in the US News & World Report story about living on a budget on Yahoo! Finance and are looking for budget shopping and cooking ideas, please check out my Hunger Challenge posts. You'll find recipes, tips and more.

Thanks!

Amy

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.

Bread Baking Babes - Stromboli

Elle from Feeding My Enthusiasms was the lucky lady to choose our bread for May, and she chose the Stromboli.

The stromboli is a sandwich in every slice - meat and cheese layered on a lovely bread dough, rolled up and baked. The recipe is straightforward to make and the results are delicious.

Our stromboli was layered with proscuitto and salami and swiss cheese and basil.  I rolled it up as tight as I could, sprinkled it with salt and baked it.

Unfortunately I forgot the apparently critical step of piercing the bread before cooking, presumably so your bread doesn't bake up hollow like mine did.

Regardless of the big air pockets in the bread, it was delicious. As Elle mentioned in her post to us Babes, this is a perfect picnic food. If the warm weather decides to stick around, maybe we'll find out!

Please visit Elle for the recipe, and all the deets on being a Buddy with her delicious pick. And please visit the participating Babes (listed over on the left) to see their breads as well.

Cheers!

SuperFoods for Babies and Children

If you have a kid, you gotta feed them. It can be stressful when you begin introducing solid food into your babies diet, worrying that you're choosing the right foods at the right time.

A great resource for starting out, or adding more variety to your child's diet is SuperFoods for Babies and Children, by Annabel Karmel.

SuperFoods covers nutrition from 6 months to 3+ years. And what is great about this book, among other things, is it holds the belief (as I do) that children shouldn't be fed separate meals from their parents, that everyone can and should eat the same things. Things like more fruits and vegetables and less foods that come out of cans. Annabel discusses Superfoods, foods by color categories (Red, Green, White, etc), and the ingredients of a proper diet. But this book isn't boring or preachy. The information is well laid out and informative.

So far we've made 4 dishes from the book, out of the 1-2 Years chapter:

Easy Salmon Croquettes (pg 106)

This one was for Scott and Paxton as I don't like salmon. It uses a can of salmon and was incredibly easy to make (4 ingredients) and they both loved it. Scott said it would really only be as good as your salmon is, so use as good a quality as you can afford.

Oven Fried Root Vegetables (pg 107)

My favorite of the 4. Roasted potatos, yams and carrots with a dip of cream cheese and ketchup and green onions. I must admit I didn't think the dip would be very good but it was. A good way to sneak in some extra calcium.

Meatballs with Sweet and Sour Sauce (pg 102)

Meatballs made with ground beef, onion and apple in a sauce with tomatos, bell peppers and a bit of sugar. A little finicky to make, but delicious.

Cheese and Zucchini Sausages (pg 100)

Meatless sausages made with cheese and zucchini and bread. You definitely want to make these ahead and chill them in the fridge so they hold together during cooking. Paxton really liked these alot, all 3 of us did.

My one quibble with this book has to do with the last 2 recipes above; both used bread or bread crumbs, and both recipes called for white bread or bread crumbs. I found this a little surprising in a book about eating well and teaching children good nutritional habits. I used whole wheat bread and crumbs in both recipes. I don't know. Why wouldn't you?

I would wholeheartedly recommend this book to anyone with a small child. We all gotta eat and it might as well be good, fun healthy food, right?

Thanks, Simon and Schuster!

My Picks for SF Cocktail Week

I'm super busy this week trying to get stuff done before heading off on another trip. But if I had more time on my hands, I'd be going to lots of SF Cocktail Week classes, seminars and events. The fifth annual SF Cocktail Week has an extremely impressive line up of events, everything from a how to throw a brunch cocktail party with H. Joseph Ehrmann (who is rightfully famous for his bloody mary) to hand's on classes on gin and rum, a chocolate and scotch pairing seminar, and a molecular gastronomy meets mixology event that sounds like the Exploratorium for adults.

The iconic Anchor Brewing, the site of the opening party, is part of Anchor Distilling, which also includes a portfolio of small batch traditionally distilled spirits. At the party I got a chance to try quite a number of them. Some of my favorites were the Luxardo line of maraschino, limoncello and amaro, Hirsch bourbon and Junipero gin. Keep your eyes open for them!

At the event I made a point to talk to my most cocktail savvy friends about the upcoming events (which range from free to over $100 each) and they helped me put together this list of top picks for SF Cocktail Week:

Intoxicating Ladies
Wednesday, September 21, 8 pm-12 am, at Rye (688 Geary St.)
Top women bartenders will be working only with liquors produced by female distillers, including Distillery No. 209 gin, Square One vodka, Four Roses bourbon, and Calle 23 tequila. Best of all, admission is free; you will only pay for drinks.

The Science of Taste
Thursday, September 22 3-5 p.m. at The Boothby Center for the Beverage Arts (1161 Mission St., Suite 120)
Tickets: $25 in advance; $35 at the door
Hosted by the Cognac Spirit Board, this seminar will explore the scientific aspects of taste and flavor through cocktails curated by LUPEC (Ladies United for the Preservation of Endangered Cocktails) that represent the five facets of taste (sweet, sour, salty, bitter and umami.) Don Katz, a Professor of Neuroscience and Chemosensation at Brandeis University, will speak about the science of taste and flavor. Graham Wright, a chemist currently affiliated with the Museum of Science and bon vivant, will explain how these concepts are applied in the glass.

Barbary Coast Bazaar
Friday, September 23 8-11p.m. at The Old Mint (88 Fifth St., at Mint Plaza)
 $85 regular; $95 at the door
Think 1920's big top atmosphere with music, magic and fresh takes on carnival food from Straw and punchbowl cocktails from Rye, Bourbon & Branch, DOSA and Elixir.

The Legends Awards
Saturday, September 24 from 6:30 p.m to 2 am at Sir Francis Drake ( 450 Powell St at Sutter) $175 regular; $200 at the door
Posh gala 'black tie optional' awards event that includes a reception, dinner and awards hosted by Duggan McDonnell, Borys Saciuk and Reza Esmaili with burleque entertainment provided by the Hot Pink Feathers and Nick Rossi Trio and to top it all off, an after party. Local favorite bartenders presenting cocktails include Jackie Patterson and Brooke Arthur (Wo Hing General Store) Jonny Raglin (Comstock Saloon) H. Joseph Ehrmann (Elixir) Marco Dionysos (Smuggler's Cove) and Ryan Fitzgerald (Beretta).

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.