tag:blogger.com,1999:blog-20120880758950909492024-03-13T12:56:26.783+08:00Blue Moon Chef...A-recipe-a-day blog for my friends who love my cooking!!!Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-2012088075895090949.post-77785621190999123692012-10-07T12:03:00.001+08:002012-10-07T15:35:38.736+08:00POTATO AND CELERY SOUP WITH BLUE POTATO CRISPSWhat luck!!<br />
I was enjoying a laid-back morning with a cup of African Ruby tea, my favourite, sitting in my balcony trying to read a book that I had been putting off for sometime.<br />
<br />
The beautiful morning breeze, the water-snake along the water edge too scared to swim in the middle of the stream, the beautiful blue-brown kingfisher with its sharp beak swooping down and catching that unsuspecting prey, a baby monitor lizard slithering in the tall grass, two koi fish playing right under my balcony and two turtles who appeared to be playing the game of hide-n-seek with me, did not want me to know they were just two. They were going in and out of water and for a long while I could not make out if they were two or more, and finally an ugly dark grey stork-like bird that has been around for many years all lonely, deep in thought.<br />
<br />
The tiny little brown-yellow bird, sitting between my beautiful pink Malti flowers, chirping in my ear, telling me to put off reading that book for another day.<br />
<br />
And just as I was taking in all this beauty, my phone rang.<br />
"Want to come? I am going shopping and leaving in five minutes", my friend said.<br />
Tearing myself away from such a beautiful scene I made it to the car-park in ten.<br />
<br />
Hoping I would get something that would compensate, I looked around and found these beautiful blue potatoes right here in Singapore. I stealthily scratched the skin of one potato and was relieved to find that it was blue all the way inside.<br />
<br />
Yes!! What luck!!<br />
My day had started beautifully. I came home with two bags of blue potato, not knowing what I would do with them.<br />
So I thought I would start with a potato soup.<br />
<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">potato and celery soup with blue potato crisps</td></tr>
</tbody></table>
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Potatoes as I have mentioned in my previous posts <a href="http://bluemoonchef.blogspot.sg/2012/05/zingy-potato-upma.html">Zingy Potato Upma</a>, <a href="http://bluemoonchef.blogspot.sg/2012/08/herbed-potato-medley.html">Herbed Potato Medley</a> are very healthy. Frying them adds the fat that makes them the dreaded calorie-bomb. Being tastier after frying, they tend to make couch potatoes of simple beings like me who love to eat them while watching the favourite television show.</div>
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Freezing them makes them unhealthy as mentioned in my earlier posts.</div>
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<strong><u>POTATO AND CELERY SOUP WITH BLUE POTATO CRISPS</u></strong></div>
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<strong><u>makes 4 servings</u></strong></div>
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<strong><u>Ingredients:</u></strong></div>
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<strong><u>For the soup:</u></strong></div>
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.Potato..........................................................3 cups, finely chopped</div>
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.Yellow onion..............................................1 cup, finely chopped</div>
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.Celery stick.................................................1 cup, finely chopped</div>
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.Butter..........................................................1 Tbsp.</div>
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.Garlic..........................................................1 tsp., finely chopped</div>
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.Green chili(bird's eye)................................1 tsp., finely chopped</div>
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.Bay leaf.......................................................1</div>
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.Thyme, fresh leaves.....................................1 tsp. lightly crushed</div>
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.Water ..........................................................2 cups</div>
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.Salt...............................................................to taste</div>
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.Milk..............................................................2 cups</div>
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.Water............................................................1 cup</div>
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<strong><u>For the topping:</u></strong></div>
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.Blue potato...................................................1/2 cup, finely chopped</div>
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.Blue potato................................................... 1/2 cup, grated thickly</div>
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.Carrot...........................................................1/2 cup, finely chopped</div>
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.Celery stick..................................................1/4th cup, finely chopped</div>
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.Red bell peppers..........................................1/2 cup, finely chopped</div>
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.Black pepper powder...................................to taste</div>
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.Lime juice.....................................................2 tsp.</div>
.Olive oil/ butter............................................1 Tbsp.<br />
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<strong><u>For the garnish</u></strong></div>
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. Pea shoots for garnish...................................a few</div>
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<tr><td class="tr-caption" style="text-align: center;">potato and celery soup with blue potato crisps and cream</td></tr>
</tbody></table>
.Blue potato chips............................................freshly deep fried<br />
.Cream(optional).............................................1 Tbsp.</div>
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.Parmesan cheese.............................................2 Tbsp. grated or shavings<br />
.Oil...................................................................for frying the chips</div>
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<strong><u>Method:</u></strong></div>
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.In a pressure cooker, heat the butter.</div>
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.Add onions and saute till translucent. Add the potatoes and saute` for 2 minutes.</div>
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.Add in the chopped celery stick, garlic, green chili, bay leaf and thyme.</div>
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.Saute` further for 2 to 3 minutes.</div>
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.Add water and salt to taste.</div>
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.Pressure cook for 5 to 7 minutes or two whistle sounds.</div>
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.Take off the heat and wait till the pressure in the Pressure cooker is self-released.</div>
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.Remove the bay leaf.</div>
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.Using a hand-held blender blend the soup into a near smooth paste.</div>
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.Add 1 cup water and bring to a rolling boil.</div>
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.Add milk up to 2 cups to get the desired consistency.</div>
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.Add Black pepper powder and simmer.</div>
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.Add the lemon juice and mix well.</div>
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.Taste and adjust the seasonings.</div>
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<strong><u>For the topping:</u></strong></div>
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.Heat olive oil/butter in a pan.</div>
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.Add the red bell pepper and cook for 30 seconds. Remove from pan and set aside.</div>
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.Add the carrot in the same pan. Sprinkle a little salt( a few grains)cook for 1 minute(should not</div>
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caramelise). Remove from pan and set aside.</div>
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.Add the celery in the same pan and cook for 30 seconds or less. Remove from pan and set aside.</div>
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.Add the blue potato(chopped) in the same pan. Add a little salt(a few grains)and cook while stirring</div>
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continuously for 1 to 2 minutes or until cooked.</div>
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.In the same pan spread out the grated potato in a single layer(preferably), sprinkle a little salt and cook</div>
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till crisp. Flip and cook on the other side till crisp. Sprinkle a little black pepper powder.<br />
.Deep fry a few blue potato chips just before serving.</div>
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<strong><u>How to assemble:</u></strong></div>
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.In a soup bowl, ladle a few spoons of the soup.</div>
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.Gently sprinkle a little red bell pepper, carrot, celery and chopped blue potato, so that they float.</div>
.Garnish with the crispy grated blue potato and a few pea shoots, the blue potato chips, a tiny bit of<br />
cream and cheese gratings or shavings and <strong>serve piping hot</strong> with buttered bread, cheesy bread,<br />
bruschetta or burger(as I did).<br />
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<strong><u>Note:</u></strong></div>
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.Drain the vegetables well before taking them out of the pan thus leaving the oil/butter for reuse(for the</div>
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remaining vegetables).<br />
.<strong>The cheese gratings melt in the hot soup.</strong><br />
.This soups thickens on cooling. Add a little boiling hot water to achieve the desired consistency and<br />
bring it to a simmer before serving.</div>
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<tr><td class="tr-caption" style="text-align: center;">blue potatoes</td></tr>
</tbody></table>
Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com7tag:blogger.com,1999:blog-2012088075895090949.post-23250781372614169452012-09-24T09:17:00.000+08:002013-06-30T08:04:34.257+08:00MUSHROOM TIKKA STYLEAs you know I have been totally smitten by the lovely gigantic button mushrooms that my vegetable vendor snuck under my nose and enticed me into buying. Those lovely mushrooms that my family and I have been enjoying over the week.<br />
I wondered if I should divulge my secret recipe now or keep it for until later.<br />
But my excitement over my new creation just wouldn't let me wait.<br />
<br />
It would have been blasphemy to cut up these mushrooms to make a soup or a casserole or a curry or any other dish that would require cutting or chopping of my beauties. So naturally they had to be made whole.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-kEDKjq6pkSs/UFtcQVKsZFI/AAAAAAAAAdM/QXOg3mc-tZ0/s1600/IMG_1971copy2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hea="true" height="161" src="http://4.bp.blogspot.com/-kEDKjq6pkSs/UFtcQVKsZFI/AAAAAAAAAdM/QXOg3mc-tZ0/s320/IMG_1971copy2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mushroom tikka style</td></tr>
</tbody></table>
Mushrooms are low in calories, fat and carbohydrate and contain no vitamin C and sodium. They are a good source of the B vitamins niacin, pantothenic acid and riboflavin and essential minerals such as potassium, selenium and copper. Vitamin D2 is produced in them when exposed to ultraviolet rays. More about mushrooms in my previous posts <a href="http://bluemoonchef.blogspot.sg/2012/02/mushroom-on-toast.html">Mushroom on Toast</a>, <a href="http://bluemoonchef.blogspot.sg/2012/03/grilled-stuffed-portobello-mushrooms-in.html">Grilled Stuffed Portobello Mushrooms in Capsicum Coulis</a>, <a href="http://bluemoonchef.blogspot.sg/2012/02/chili-mushroom.html">Chili Mushroom</a>, <a href="http://bluemoonchef.blogspot.sg/2012/09/mushroom-with-greens-tapas.html">Mushroom with Greens-Tapas</a>. <br />
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<br /></div>
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I love to combine my mushrooms with yogurt so yet again I started to think of yogurt as my base.</div>
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Here's what I came up with.</div>
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<br /></div>
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<strong><u>MUSHROOM TIKKA STYLE</u></strong></div>
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<br /></div>
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<strong><u>Ingredients:</u></strong></div>
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.Large sized white button mushroom.............16</div>
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.Red bell pepper...........................................1 large, cut into large sized dice</div>
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.Yellow bell pepper.....................................1 large, cut into large sized dice</div>
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.Japanese cucumer........................................1. halved vertically and cuy into large chunks</div>
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.Baby corn....................................................12, halved</div>
.Olive oil......................................................2 Tbsp.<br />
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<br /></div>
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<strong><u>For the marinade:</u></strong></div>
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.Yogurt..........................................................2 cups</div>
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.Red onion.....................................................1 large or 1 cup finely chopped</div>
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.Garlic...........................................................3 large cloves</div>
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.Ginger..........................................................2 tsp., finely chopped</div>
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.Red chili(bird's eye)....................................2 to 3 finely chopped(adjust to taste, but add all if you like </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red chili powder.........................................2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Garam masala powder.................................3/4th tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Roasted cumin seed powder........................1 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Turmeric powder.........................................3/4th tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Dry raw mango powder(amchur).................1 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Pav bhaji masala..........................................1 tsp.*</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Dry oregano leaves......................................1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Carom seeds................................................1/2 tsp.</div>
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.Salt..............................................................to taste</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.White vinegar..............................................1/8th cup</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Black salt....................................................1 dash</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Black pepper powder.................................1 dash</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-WqBgspDGveE/UFtcmrUcpRI/AAAAAAAAAdU/EFFgVh920Dg/s1600/IMG_1979copy2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hea="true" height="213" src="http://4.bp.blogspot.com/-WqBgspDGveE/UFtcmrUcpRI/AAAAAAAAAdU/EFFgVh920Dg/s320/IMG_1979copy2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mushroom tikka style</td></tr>
</tbody></table>
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<br /></div>
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<strong><u>Method:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>Preparing the vegetables:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Gently rinse the dirt off the mushrooms, peel them and gently rinse again, taking care not to get the gills<br />
water logged.(I prefer this step though you can choose to avoid it.)<br />
.De-stem them if you like.<br />
.Cut the baby corn into crosswise halves.<br />
.Cut the bell peppers into 1 to 1.5inch dices.<br />
.Cut the Japanese cucumber vertically into half and then cut into 1 inch thick pieces.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>For the marinade:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.In a mortar and pestle, pound together onion, ginger, garlic and red chili to a rough paste.<br />
.You can adjust the bird's eye chili according to your own taste, but add all(in the recipe) if you like it<br />
hot and spicy like I love.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.In a large bowl beat the yogurt to a smooth texture.<br />
.Add to it all the ingredients of the marinade.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the onion paste and mix well.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Mix together all the prepared vegetables and the marinade till all the vegetables are well coated.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Refrigerate for 6 to 7 hours or upto 24 hours.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>How to proceed:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Heat oven on grill setting .</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.In a baking tray spread out the marinated vegetables and sprinkle the olive oil and grill till the</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
vegetables start to colour.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Here the vegetables will be seen cooking in the marinade and the juices from the vegetables. It</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
may appear to be a little runny while being cooked.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Flip all the vegetables using tongs or a spatula.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Grill till the vegetables start to colour and appear a little charred at the tips and the liquid has almost<br />
dried up.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>How to serve:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Serve as a starter.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Skewer them if you like.<br />
or</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Use it as a filling in a wrap.<br />
or</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Pasta it with Durum wheat Penne pasta. Do not let all the liquid of the marinade dry up. <br />
Mix it with the al dente pasta. Grill for 5 to 7 minutes until light charred marks begin to appear.<br />
Serve hot.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>Note:</u></strong><br />
*You can get <a href="http://bluemoonchef.blogspot.sg/2012/02/pav-bhajithe-indian-street-food.html">Pav Bhaji Masala</a> at an Indian store. It is a blend of spices that I put in my rice, in my<br />
vegetables, in my kebabs and I always have it in my freezer (I keep it there to maintain maximum<br />
flavour as I do with my other blends like Garam masala).<br />
.Grilling the yellow and red bell peppers makes them sweet. Green bell peppers do not grill well.<br />
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<br />Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com2tag:blogger.com,1999:blog-2012088075895090949.post-47008956692855849232012-09-19T09:07:00.000+08:002012-09-21T09:25:10.839+08:00MUSHROOM WITH GREENS- TAPASA wee-bit late and all I could buy was a kilo of huge button mushrooms that my usual vegetable vendor, at the wholesale market where I pick up my fresh vegetables, enticed me with. There were 29 of these beautiful but huge button mushrooms. Well, I could not pass them by. I just had to buy them especially when they were only 1/3rd of the price at the local vegetable stores.<br />
<br />
So I had to cook mushrooms, mushrooms and more mushrooms through the week, not that my family and I were complaining. I had no choice anyway with these beauties having a life of just 3 days before the gills opened up. <br />
They looked so beautiful that for once I did not want to share my mushrooms with anybody. I showed them off to my friends but never once offered to make a party of it, for I was absolutely at my <strong>greedy best</strong>.<br />
<br />
So over the week I created three new recipes.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-k7Lc2RhDeR0/UFfYb_h8aCI/AAAAAAAAAcg/On5EsNMhHzc/s1600/IMG_1893copy3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hea="true" height="124" src="http://1.bp.blogspot.com/-k7Lc2RhDeR0/UFfYb_h8aCI/AAAAAAAAAcg/On5EsNMhHzc/s320/IMG_1893copy3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mushroom with greens</td></tr>
</tbody></table>
<br />
Mushrooms are very nutritious and adding greens to them adds to their nutritive value and fiber content. <br />
I have talked about mushrooms in my previous posts <a href="http://bluemoonchef.blogspot.sg/2012/03/grilled-stuffed-portobello-mushrooms-in.html">Grilled Stuffed Portobello Mushrooms In Capsicum Coulis</a> and <a href="http://bluemoonchef.blogspot.sg/2012/02/chili-mushroom.html">Chili Mushroom</a>.<br />
<br />
Fenugreek leaves add a little bitter taste and loads of flavour to the dish, while spinach balances the bitterness from the fenugreek leaves.<br />
<br />
<strong>Spinach leaves</strong>, as discussed in my earlier posts <a href="http://bluemoonchef.blogspot.sg/2012/02/spinach-chutney.html">Spinach Chutney</a> and <a href="http://bluemoonchef.blogspot.sg/2012/08/spinached-broccoli-okra-and-bell-pepper.html">Spinached brocolli, okra and bell pepper</a>, contain a good amount of niacin, dietary fiber, vitamin A, C , E, <strong>K</strong>, B6, thiamin, riboflavin, folate, calcium, iron, phosphorus, manganese, potassium, zinc, magnesium and copper. However, spinach has a high sodium content. It is very low in cholesterol and low in saturated fat.<br />
<br />
<strong>Fenugreek leaves</strong> are bitter in taste but are packed with flavour and Iron, <strong>vitamin K</strong> and all the goodies that come with the greens and are known to be <strong>helpful in regulating the insulin levels in the blood</strong>. They are also known to help solve anaemia as they have a high Iron content. So a glass of juice of this fragrant leaf is what I like to have twice a week on an empty stomach, when in season, which is during winters.<br />
Fenugreek seeds too have medicinal uses but I will talk about them in my later posts.<br />
<br />
<br />
<strong><u>MUSHROOM WITH GREENS</u></strong><br />
<strong><u>serves 4</u></strong><br />
<br />
<strong><u>Ingredients:</u></strong><br />
.Large button mushrooms..............8 or 250 g.<br />
.Fenugreek leaves.........................50g. or 1.5 cups, finely chopped<br />
.Spinach leaves............................50g. or 1.5 cups, finely chopped<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Coriander leaves.........................2 Tbsp. finely chopped</div>
.Olive oil.....................................1 Tbsp<br />
.Ginger.........................................1 tsp<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.cumin seeds................................1 tsp.</div>
.Green chilies..............................1/2 tsp. finely chopped<br />
.Coriander powder......................2 tsp.<br />
.Red chili powder.......................1/2 tsp.<br />
.Turmeric powder.......................1/2 tsp.<br />
.Thick yogurt...............................4 tbsp.<br />
.Salt.............................................to taste<br />
<br />
<strong><u>Method:</u></strong><br />
<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Qy2wKsXQQeo/UFfYroS9kYI/AAAAAAAAAcs/0CIC-poy_P0/s1600/IMG_1900copy3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hea="true" height="177" src="http://2.bp.blogspot.com/-Qy2wKsXQQeo/UFfYroS9kYI/AAAAAAAAAcs/0CIC-poy_P0/s320/IMG_1900copy3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mushroom with greens</td></tr>
</tbody></table>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.De-stem and peel the mushrooms. Gently wash them taking care that the gills don't get water logged.</div>
.Place them gill-side down to drain all water from the gills.<br />
.Meanwhile heat olive oil in a skillet.<br />
.Place the mushrooms gill-side down and cook till well browned. <br />
.Flip each mushroom and further cook till browned on the other side as well.<br />
.Remove and set aside.<br />
.In the same pan (in the remaining oil) add cumin seeds, ginger green chili and stir fry for 1 minute or <br />
till the cumin seeds are well toasted.<br />
.Add the coriander powder, red chili powder, turmeric powder and cook for 1 minute.<br />
.Stir in well-beaten yogurt and cook further for 2 to 3 minutes.<br />
.Add the finely chopped fenugreek leaves, spinach leaves and coriander leaves and mix well.<br />
.Cook for 5 to 7 minutes.<br />
.Add the prepared mushrooms and mix well.<br />
.Cook further for 4 to 5 minutes.<br />
.Serve hot.<br />
<br />
<strong><u>Note:</u></strong><br />
.This preparation can be served as Tapas. Just fill in the prepared greens in the mushroom cavity and<br />
serve hot.<br />
.Mushrooms will lose a lot of moisture before it starts getting brown. Keeping it gill-side down will <br />
ensure that any moisture filled in the gills while washing will be drained out.<br />
<br />Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com2tag:blogger.com,1999:blog-2012088075895090949.post-13673692107533229632012-09-12T11:13:00.001+08:002013-06-30T08:03:25.458+08:00TULIKA'S COLOURFUL CANAPÉSAs I said in my previous post that I created these canape`s to serve my <a href="http://bluemoonchef.blogspot.sg/2012/08/tangy-corn-salad.html">Tangy Corn Salad</a>, I thought I should share it with all now than later. I got really excited at the outcome and created Spinach flavoured and plain ones too. So beautiful did these canape`s look that all gobbled them excitedly.<br />
<br />
<br />
Forgotten was my resolve to get at the men folk in my family with this dish (which I did eventually).<br />
I even forgot to tell them that they had to eat it all in one single bite.<br />
<br />
Though not for long.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
I filled it with a tangy mouth-watering liquid preparation, Jaljira that I poured on my corn salad(without the yogurt). In one single bite these are tough to eat, especially if you make them slightly larger than the usual ones.</div>
<br />
These lovely, colourful, light and crunchy canape`s, inspired by the Indian street food Pani Puri/ Golgappa/Puchhkaa, can be used for many other stuffings.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-uXwPMn60w9Y/UE_8sWXOBiI/AAAAAAAAAbw/k_kqhbhKu1Y/s1600/IMG_1946copy2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hea="true" height="400" src="http://2.bp.blogspot.com/-uXwPMn60w9Y/UE_8sWXOBiI/AAAAAAAAAbw/k_kqhbhKu1Y/s400/IMG_1946copy2.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">colourful beetroot, spinach and plain canape`s</td></tr>
</tbody></table>
<br />
<br />
<strong><u>COLOURFUL CANAPE`S (PANI PURI PURIS)</u></strong><br />
<strong><u>Ingredients:</u></strong><br />
<strong><u>For the maroon canape`s:</u></strong><br />
.Plain flour........................1/2 cup<br />
.Whole wheat flour...........1/2 cup<br />
.Semolina..........................1/4th cup<br />
.Salt...................................1 smidgen<br />
.Soda bi carbonate............1 dash(1/6th of a tsp.)<br />
.<a href="http://bluemoonchef.blogspot.sg/2012/03/red-purple-p.html">Beetroot Puree</a>.................6 Tbsp.<br />
<br />
<strong><u>For the green canape`s:</u></strong><br />
.Plain flour........................1/2 cup<br />
.Whole wheat flour...........1/2 cup<br />
.Semolina..........................1/4th cup<br />
.Salt...................................1 smidgen<br />
.Soda bi carbonate............1 dash<br />
.<a href="http://bluemoonchef.blogspot.sg/2012/02/spinach-chutney.html">Spinach Chutney</a> ..............6 Tbsp.<br />
<br />
<strong><u>For the brown canape`s:</u></strong><br />
.Plain flour........................1/2 cup<br />
.Whole wheat flour...........1/2 cup<br />
.Semolina..........................1/4th cup<br />
.Salt...................................3 pinches<br />
.Soda bi carbonate............1 dash<br />
.Water...............................6 Tbsp.<br />
<br />
<strong><u>Method:</u></strong><br />
. Mix together all the dry ingredients.<br />
.Add the liquid ingredient (beetroot puree/spinach chutney/water) and bring together to make a dough.<br />
.Cover with cling film and set aside for 1 hour.<br />
<br />
.<strong>Frying these small canape`s can be tricky.</strong><br />
<br />
<strong><u>How to proceed:</u></strong><br />
.Knead the dough again for 1 minute.<br />
.If using the canape`s to serve the salad you can take a Kidney bean sized ball of dough and roll it<br />
between your palms till there are no creases or cracks on the surface.<br />
.Using a rolling pin roll out each dough ball into a thin circle about 2.5 inches in diameter.<br />
.Roll 4 to 5 at a time and set aside.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-DvKSzOnPEmc/UE_65zWB7oI/AAAAAAAAAbk/qFQ93Jjq3xs/s1600/IMG_1940copy2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hea="true" height="160" src="http://2.bp.blogspot.com/-DvKSzOnPEmc/UE_65zWB7oI/AAAAAAAAAbk/qFQ93Jjq3xs/s320/IMG_1940copy2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">colourful beetroot, spinach and plain canape`s</td></tr>
</tbody></table>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>How to fry:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Heat oil in a deep pan.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Drop little piece of the dough to check. If the piece comes up immediately the oil is ready.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.With the heat on high add one prepared dough circle at a time into the oil.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.IMMEDIATELY lower the heat to minimum while pressing down on the dough circle with a</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
slotted spoon.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.It will fluff up into a ball in about 10-15 seconds.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Immediately flip it over.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Continue to flip over while cooking. This will ensure that it gets crisp and hard without burning.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.<strong>Press with thumb lightly. It should not give in to pressure(can crack but not dent).</strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Remove and drain on a kitchen absorbant paper.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Repeat with the remaining circles.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>To fill the stuffing/filling:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Gently tap on one of the sides to crack the canape`(usually on the thinner side).</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Make the hole large enough to fill in the filling.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Fill it with the stuffing(salad) and serve immediately.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>To store them:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.When cooled completely gently fill them in a large airtight jar or in a zip-locked plastic bag.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.They remain fresh upto 20 days.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>Refresh them later:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Heat the oven to 200 degree C.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Lay the canape`s gently on a baking tray in a single layer and heat them in the oven for upto 10 minutes.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.It is very important to keep checking to see if they are crisp and hard and do not change colour.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>Note:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.These are very delicate and can break easily.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.You can play around with the size if serving the salad alone but if serving a liquid along you need to</div>
size it according to ease of eating.(1.5 inches for liquid stuffing).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YefGOaLa9Co/UE_-1dfZVKI/AAAAAAAAAcA/XmXSZaqfVsw/s1600/IMG_1882copy1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hea="true" height="213" src="http://2.bp.blogspot.com/-YefGOaLa9Co/UE_-1dfZVKI/AAAAAAAAAcA/XmXSZaqfVsw/s320/IMG_1882copy1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tangy corn salad in beetroot canape`</td></tr>
</tbody></table>
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Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com3tag:blogger.com,1999:blog-2012088075895090949.post-29442953452293156292012-08-31T13:51:00.000+08:002012-09-25T16:13:21.998+08:00TANGY CORN SALADReading through loads of material on the right foods to combine for maximum absorption of nutrients, I got inspired to create this colorful salad. <br />
<br />
And then, looking for something snazzy to serve it in, so that a bite is a big mouthful especially for the small-mouthed men in my family who dare to try to prove a point to the women-folk- a crinkly-eyed, devilish and creative me wracked my brain till I came up with my beetroot canape`s.<br />
<br />
Oh! The power of a woman home-cook.<br />
<br />
I could imagine the fun my daughter and I would have at their expense. <br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-fL5vjGqrUJ8/UEAw90neVEI/AAAAAAAAAYM/BkUEkw9dyzw/s1600/IMG_1880copy1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" fea="true" height="213" src="http://2.bp.blogspot.com/-fL5vjGqrUJ8/UEAw90neVEI/AAAAAAAAAYM/BkUEkw9dyzw/s320/IMG_1880copy1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tangy corn salad in beetroot canape`s</td></tr>
</tbody></table>
Well, so as I created beetroot canape`s to serve my corn salad in, I got more and more excited about them. They were nutritious and had that fun element (recipe to follow). They also added the required amount of oil to the greens for absorption of vitamin K present in them. I have talked about this in my previous post <a href="http://bluemoonchef.blogspot.sg/2012/08/spinached-broccoli-okra-and-bell-pepper.html">Spinached broccoli, okra and bell pepper</a>.<br />
<br />
Food combining is a very important aspect of healthy eating. Proteins take the longest to be digested while fruits remain for the shortest duration in our guts. They require different enzymes, acids etc. for digestion. <br />
<br />
Keeping together similar foods is sensible, but not always possible. I tried my best to combine the right foods but gave in to the taste buds and added a little wheat flour in the form of the canape`s. It adds texture and taste.<br />
You can serve it on corn crisps instead.<br />
Serve this salad in canape`s at a cocktail party or as a starter at a dinner party or just munch at it while watching your favourite TV show.<br />
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<tr><td class="tr-caption" style="text-align: center;">tangy corn salad in spinach and beetroot canape`s.<br />
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Yellow corn contains high concentrations of the antioxidant carotenoids especially zeaxanthin and lutein.<br />
Corn is a good source of fiber with insoluble fibre more than the soluble fiber thereby needing more chewing. Corn can support the growth of friendly bacteria in our large intestines which transforms it into SCFAs which are short chain fatty acids. This process helps in supplying energy to the intestinal lining cells and keeps them healthy.<br />
<br />
<strong><u>TANGY CORN SALAD</u></strong><br />
<br />
<strong><u>Ingredients:</u></strong><br />
.Corn kernels.............................1 cup<br />
.Water.......................................1 cup<br />
.Salt...........................................1 tsp.<br />
<br />
.Lettuce.....................................1/4th cup, finely shredded<br />
.Coriander leaves.......................2 Tbsp., tightly packed, finely chopped<br />
.Mint leaves...............................1 Tbsp., tightly packed, finely chopped<br />
.Chinese celery leaves................2 Tbsp., lightly packed, finely chopped<br />
.Carrot......................................2 Tbsp., finely chopped<br />
.Celery stick..............................2 Tbsp., finely chopped<br />
.Red bell pepper........................2 Tbsp., finely chopped<br />
.Yellow bell pepper....................1 Tbsp., finely chopped<br />
.Onion.......................................1/4th cup, finely chopped<br />
.Cucumber.................................2 Tbsp., finely chopped<br />
.Beetroot....................................2 Tbsp. boiled and finely chopped<br />
.Fresh red chili............................1/4th tsp. very finely chopped<br />
.Yogurt(optional)........................1/4th cup. well beaten<br />
<br />
<strong><u>For the dressing:</u></strong><br />
.<a href="http://bluemoonchef.blogspot.sg/2012/03/spicy-coriander-dip.html">Spicy coriander dip</a>....................1 Tbsp.<br />
.Honey(optional).........................1 tsp.<br />
.Lemon juice...............................2 tsp.<br />
.Black salt...................................1 pinch<br />
.Roasted cumin seed powder.......1 tsp.<br />
.Black pepper powder.................1/8th tsp.<br />
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<tr><td class="tr-caption" style="text-align: center;">tangy corn salad</td></tr>
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.Salt.............................................to taste</div>
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<strong><u>Method:</u></strong></div>
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.Boil together corn, water and salt.</div>
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.Drain and rinse. Drain thoroughly.</div>
.In a bowl add the corn and all the chopped vegetables and leaves.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Mix well.</div>
<br />
<strong><u>For the dressing:</u></strong><br />
.Mix together all the ingredients. Add honey if liked.<br />
<br />
<strong><u>How to proceed:</u></strong><br />
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.Add the dressing to the salad mixture and serve as is.</div>
<br />
<strong>OR</strong><br />
<br />
.Serve in beetroot canapes layered with well-beaten yogurt.<br />
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<br /></div>
<strong><u>Note:</u></strong><br />
.If serving in canape`s, put them in just before serving or else the<br />
canape`s will get soggy.<br />
.I have used bird's eye chili for this recipe which makes it tangy but addition of <strong>yogurt </strong>cools the heat <br />
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down. You can use a milder red chili to suit your tastebuds. </div>
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Read more about chili in my post <a href="http://bluemoonchef.blogspot.sg/2012/07/sago-crusted-stuffed-chili-croquettes.html">Sago Crusted Stuffed Chili Croquettes</a>.</div>
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Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com2tag:blogger.com,1999:blog-2012088075895090949.post-61416984730658369982012-08-13T22:38:00.000+08:002012-09-11T09:08:12.170+08:00SPINACHED BROCCOLI, OKRA AND BELL PEPPERGreen with Envy? A wasted emotion! <br />
Green with Chlorophyll? A requirement!<br />
<br />
I would rather put all the green in my food. <br />
And that is just what I did for my Raksha-Bandhan lunch party that I have been talking about.<br />
I put all the goodness in a bowl for my family on this festive occasion celebrating the brother-sister bond. <br />
Just like chlorophyll energises a plant, meeting up often with family and friends energises the framilial bond.<br />
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<tr><td class="tr-caption" style="text-align: center;">spinached broccoli, okra and bell pepper</td></tr>
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All green foods contain chlorophyll, the life giver in plants.</div>
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It is an extremely useful component of our meal as it contains high concentrations of magnesium that is required for keeping our bones and muscles strong.</div>
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It also helps in maintaining a normal blood pressure by helping the blood in the blood vessels to flow properly.</div>
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Chlorophyll works as an antioxidant and interferes in the absorption during digestion of hydrocarbons, such as those produced by smoking tobacco.</div>
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Green leafy vegetables give us a good supply of vitamin K1 that helps in blood clotting.</div>
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Vitamin K1 like all K vitamins are fat soluble and require some dietary fat in the guts at the same time to enhance its absorption, so when eating salads it is a good idea to add some nuts or a dressing that contains a little olive oil.</div>
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<strong><u>SPINACHED BROCCOLI, OKRA AND BELL PEPPER</u></strong></div>
<strong><u></u></strong><br />
<br />
<strong><u>Ingredients:</u></strong><br />
<strong><u>serves 4</u></strong><br />
.Broccoli............................1 cup, tightly packed, cut in 1 inch pieces<br />
.Green bell pepper.............1 cup, tightly packed, 1 inch dices<br />
.Okra..................................1 cup, tightly packed, 1 inch pieces<br />
.Spinach.............................2 cups, tightly packed, finely chopped<br />
.Onion(optional)*..............1/2 cup, tightly packed, roughly chopped<br />
.Ginger...............................1/2 tsp., grated<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Garlic................................1/2 tsp., finely chopped</div>
.Green chili........................1/2 tsp., finely chopped<br />
.Cumin seeds......................1/2 tsp.<br />
.Fennel seed powder..........1 tsp.<br />
.Red chili powder..............1/4th tsp.<br />
.Tava fry masala*...............1 tsp.<br />
.Coriander seed powder.....1 1/2 tsp.<br />
.Salt....................................to taste(approximately1/2 tsp.)<br />
.Lime juice..........................1 tsp.<br />
.Oil......................................1 tsp.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">spinached broccoli, okra and bell peppers</td></tr>
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<strong><u>Method:</u></strong></div>
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.Wash all vegetables thoroughly before cutting.</div>
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.Wash and wipe dry okra before trimming and cutting.</div>
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.Cut into required size pieces and set aside.</div>
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.Heat oil in a pan.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add cumin seeds and saute for 30 seconds.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add ginger and garlic and saute for 30 seconds.</div>
.Add onion and saute till translucent.<br />
.Add the broccoli and okra and stir fry on high heat for 5 minutes, stirring continuously.<br />
.Add the bell pepper and green chili and saute for 1 minute.<br />
.Add fennel seed powder, coriander seed powder, tava fry masala, red chili powder and salt to taste.<br />
.Mix well.<br />
.Add chopped spinach leaves and cook for 4 to 5 minutes until all vegetables are cooked yet crunchy.<br />
.Add lime juice.<br />
.Serve hot.<br />
<br />
<strong><u>Tava fry masala:</u></strong><br />
<strong><u>Ingredients:</u></strong><br />
.Coriander powder.....................1 tsp.<br />
.Dry mango powder....................1/2 tsp.<br />
.Cumin seed powder...................1/2 tsp.<br />
.Black salt...................................1/4th tsp.<br />
.Red chili powder.......................1/2 tsp.<br />
.Mustard seeds............................1/8th tsp.<br />
.Fenugreek seed powder.............1/8th tsp.,<br />
.Garam masala powder................1/2 tsp.<br />
.Dry ginger powder......................1/4th tsp.<br />
.Fennel seeds...............................1/2 tsp., coarsely powdered<br />
.Black pepper powder.................1/4th tsp.<br />
.Kasoori methi leaves..................1/2 tsp., dry roasted and crushed<br />
.Salt..............................................to taste<br />
<br />
<strong><u>Method:</u></strong><br />
.Mix together all the ingredients and store in a glass jar.<br />
<br />
<br />
<strong><u>Note:</u></strong><br />
*I skip the onions when feeling lazy, though onion in the recipe does add its lovely sweet flavour and<br />
crunch.<br />
*Tava fry masala is a combination of spices. It can be easily combined at home and stored<br />
in an airtight jar or you can buy it off the shelf at Indian grocery stores.<br />
.Tava fry masala works well in a variety of preparations, as you will find in this blog.<br />
.Cooking in induction pans helps cook the food quickly and evenly. <br />
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Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com8tag:blogger.com,1999:blog-2012088075895090949.post-80669696897757739142012-08-10T21:25:00.001+08:002012-09-11T09:11:49.259+08:00HERBED POTATO MEDLEYPotatoes!!<br />
Yes, potatoes are one single most popular vegetable all over the world. They are eaten by the rich, the poor, the young and the old, the famous, the infamous, by people living in the northern, southern, eastern and the western hemispheres of the world. May it be any race, any culture potatoes are loved by one and all. <br />
It is a world-staple.<br />
Some love potatoes so much that they even turn themselves into potatoes- couch potatoes. <br />
Oh! that was surely a lame joke but I know I turn into just that everytime I open a bag of potato chips or fry some freshly cut potatoes, or make a spicy version of mashed potatoes. I plonk myself on the sofa with my legs up on its arm, and head nestled in the comfortable corner, propped up on pillows, the potatoes on my lap and the tv remote in my hand. Blissful!!<br />
<br />
I always have a long list of things, for family, friends and foes alike, to buy for me when they travel. <br />
This time it was purple potatoes.<br />
<br />
Wanting the purple colour to be very prominent in my preparation I made this very simple dish for my lunch party to celebrate Raksha Bandhan, an Indian festival to celebrate a brother-sister love and commitment towards each other.<br />
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<tr><td class="tr-caption" style="text-align: center;">herbed potato medley</td></tr>
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<strong><u>Purple potatoes</u></strong> contain Anthocyanin, an antioxidant, apart from all the other goodness.<br />
<u><strong>Red-skinned potatoes</strong></u> are rich in minerals such as copper, potassium, manganese, phosphorus, magnesium and have smaller amounts of calcium, iron, sodium, zinc and selenium.<br />
They are rich in vitamins B6, folate, niacin, thiamin, vitamin C, and contain trace amounts of vitamin K, riboflavin and pantothenic acid.<br />
<br />
I have talked more about the nutrition in potatoes in my earlier post <a href="http://bluemoonchef.blogspot.sg/2012/05/zingy-potato-upma.html">Zingy Potato Upma</a>. <br />
However, I would like to talk about <strong><u>green potatoes </u></strong>and why they should not be consumed.<br />
<br />
Green potatoes contain toxic substances called glycoalkaloids.<br />
28mg/kg of body weight is considered harmful to human body. They affect the nervous system causing weakness and confusion.<br />
These toxins are present in high concentrations in the leaves, stems, sprouts and the fruits. When exposed to light, or physical damage, or when aged this toxin content increases within the potato.<br />
Bitter taste or burning in mouth and throat on eating the tuber raw is an indication that this toxin is present.<br />
<br />
<strong><u>HERBED POTATO MEDLEY</u></strong><br />
<strong><u>serves 4 to 6</u></strong><br />
<strong><u>Ingredients:</u></strong><br />
.Baby purple potatoes............................10<br />
.Baby red potatoes.................................10<br />
.Ginger...................................................1 tsp., grated<br />
.Garlic...................................................1 tsp., finely chopped<br />
.Green chili............................................1 tsp., finely chopped<br />
.Cumin seeds.........................................1 tsp.<br />
.Black pepper powder...........................1/2 tsp., freshly milled<br />
.Salt.......................................................to taste<br />
.Mint leaves...........................................1/4th cup, finely chopped<br />
.Coriander leaves..................................1 Tbsp., finely chopped<br />
.Lime juice.............................................1 tsp.<br />
.Olive oil................................................1/2 Tbsp.<br />
.Butter.....................................................1/2 Tbsp.<br />
.Red chili flakes(optional)......................1/4th tsp.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">herbed potato medley</td></tr>
</tbody></table>
<br />
<strong><u>Method:</u></strong><br />
.Wash and boil potatoes with skin, taking care not to break the skin.<br />
.Cut into halves lengthwise and set aside.<br />
.Heat olive oil and butter in a wide pan.<br />
.Add cumin seeds. When toasted add ginger, garlic and green chillies and saute for 30-40 seconds.<br />
.Add the mint and coriander leaves and saute further for 2 minutes on medium heat.<br />
.Add the halved potatoes cut-side down.<br />
.Add salt and pepper and cook for 5-7 minutes or until they start to crisp and colour lightly.<br />
.Gently flip each piece and cook further for 2-3 minutes.<br />
.Sprinkle lime juice and toss.<br />
.Serve hot as a side dish or as a starter.<br />
<br />
<strong><u>Note:</u></strong><br />
.The herbs should be crisp and crunchy.<br />
<br />
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Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com0tag:blogger.com,1999:blog-2012088075895090949.post-41099741171831739262012-07-24T10:45:00.000+08:002012-07-25T19:57:49.849+08:00STUFFED-IDLI PAKORAI have another crazy snack up my sleeve, the one I created about 8 years ago for another one of my 'after-dinner birthday surprises' I had planned for my husband. Not only did I have to hide the fact that at 10.30pm. that night our house was going to be full of friends, I also had to tell him that I was too tired to go out. And for that the wanna-be actress in me had to be woken up. I had to bring in all my acting skills to the fore. Well, I surely would have embarked on a flourishing acting career had there been a film personality at the party. Sigh!! <br />
Well, it was quite a task stopping my husband from eating all those lovely melt-in-the-mouth Idli-Pakoras that I had made 'for a late dinner'.<br />
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Fortunately, our friends barged into the room on time and saved the rest from being devoured.</div>
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<tr><td class="tr-caption" style="text-align: center;">Stuffed Idli Pakora</td></tr>
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This is a complete protein dish to which vegetables have been added giving some roughage and macro nutrients. The idlis contain rice and pulses and the batter for the outer covering is made up of powdered pulses, thereby making this dish a complete protein.<br />
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<strong><u>DEEP-FRYING </u></strong>at an optimum temperature and for an optimum duration makes <strong>oil a cooking medium</strong> <strong>rather than an ingredient</strong>. During the process of deep-frying the moisture in the food-to-be-fried gushes out in the form of steam and prevents oil from entering it, thus <strong>limiting the oil as cooking medium</strong>.</div>
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However, this <strong>oil can quickly turn into an ingredient </strong>:</div>
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.If the temperature of the oil is too high, as this dries out the moisture quickly and allows oil to enter.<br />
The food item will also remain undercooked.</div>
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.If the temperature of oil is not hot enough, as the resultant steam is not gushing out from the food item.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.If deep-fried for a long time, as this dries out the food item and there is no steam left to block the entry<br />
of oil. </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Oil absorption also seems to be affected by the surface texture. A smoother texture seems to absorb<br />
less oil.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Breaded fried foods absorb more oil as the hot oil comes in contact with the dry bread crumbs which<br />
give out no steam. Also, the oil gets trapped in the uneven surface, between the crumbs.</div>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong>Shallow frying</strong> of food makes the <strong>oil an ingredient. </strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
So between the two choices, I would settle for a deep fried smooth textured food item.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>STUFFED IDLI PAKORA</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>Ingredients:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>makes 24</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.<a href="http://bluemoonchef.blogspot.sg/2012/04/steamed-kidney-bean-and-rice-cakes.html">Steamed Kidney Bean And Rice Cakes (Idli)</a> or plain idli...........12, halved</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>For the stuffing:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Peas..........................................................1/4th cup</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Carrot.......................................................1/4th cup, finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Broccoli....................................................1/4th cup, finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Potato.......................................................1/4th cup, finely chopped</div>
.Green capsicum/Bell pepper......................1/4th cup, finely chopped<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Onion........................................................1/4th cup, finely chopped</div>
.<a href="http://bluemoonchef.blogspot.sg/2012/05/falafal.html">Mint chutney</a>.............................................2 Tbsp.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Salt...........................................................1 1/2 tsp. or to taste</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Garlic........................................................1/2 tsp., finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Green chili.................................................1 tsp. finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Coriander leaves.......................................1 Tbsp., finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red chili powder.......................................1 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Fennel seed powder..................................1 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Roasted cumin seed powder......................1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Lime juice.................................................1 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>For the outer covering:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Chickpea flour(besan)...............................2 cups</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Rice flour..................................................3 Tbsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Green chili................................................2 tsp.,finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Ginger......................................................1/2 tsp.,grated</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Coriander leaves.......................................3 Tbsp.,finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red chili powder......................................2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Fennel seed powder.................................2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Soda-bi-carbonate...................................1/4th tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Yogurt(thick)............................................2 Tbsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Water.......................................................1 1/2 cup </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-x7FjJTvc4B8/UA4Bvx9mlqI/AAAAAAAAAUw/5T4P9cmYgPY/s1600/IMG_1640copy1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" sda="true" src="http://1.bp.blogspot.com/-x7FjJTvc4B8/UA4Bvx9mlqI/AAAAAAAAAUw/5T4P9cmYgPY/s200/IMG_1640copy1.JPG" width="161" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">making idli pockets</td></tr>
</tbody></table>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>Method:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>Preparing the Idlis for stuffing:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Cut the round idli discs into halves.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Using a sharp paring knife cut out <strong>pockets</strong> as shown in the picture. </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Scoop out the cut-outs and set aside.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Repeat with remaining idli halves.</div>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>For the stuffing:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Crumble the scooped-out idli. Set aside.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Boil together, peas, carrot, broccoli and potato with a little salt.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Mash roughly. Add chopped onions, bell pepper, mint chutney, garlic,<br />
green chili, coriander leaves, red chili powder, fennel seed powder,<br />
roasted cumin seed powder, scooped-out idli crumble, salt and lime juice.<br />
Mix well. </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Set aside.</div>
<br />
<strong><u>For the outer covering:</u></strong><br />
.Mix together all the ingredients and whisk till smooth and light. Aerating<br />
the mixture adds lightness to the batter.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jvGHGH8hOLk/UA4IKjYPWwI/AAAAAAAAAU8/Q5CtkMTlm-I/s1600/IMG_1676copy2.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" sda="true" src="http://1.bp.blogspot.com/-jvGHGH8hOLk/UA4IKjYPWwI/AAAAAAAAAU8/Q5CtkMTlm-I/s200/IMG_1676copy2.JPG" width="192" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">stuffed idli pockets</td></tr>
</tbody></table>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>How to proceed:</u></strong></div>
.Fill the stuffing gently into the idli pockets.<br />
.Heat oil. Drop a little test batter into the oil to check the temperature.<br />
It has reached optimum temperature when the drop of test batter rises<br />
to the top immediately but does not change colour or burn.<br />
.Dip each stuffed idli into the batter and coat evenly on all sides.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Drop it gently into the hot oil. Add a few more and deep fry till<br />
golden.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Drain well on a kitchen absorbent paper.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Serve hot with <a href="http://bluemoonchef.blogspot.sg/2012/05/falafal.html">Mint Chutney</a>.<br />
</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<u><strong>Note:</strong></u><br />
.You can get Idli from an Indian restaurant that serves South-Indian<br />
fare, to skip making them yourself. Though those will be plain ones.<br />
.<strong>Use 12-24 hrs. old idli for this dish.</strong><br />
.This dish is quite pungent. Reduce the amount of chili to make it milder. </div>Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com0tag:blogger.com,1999:blog-2012088075895090949.post-6843924276516347012012-07-19T10:58:00.000+08:002012-07-19T18:20:01.861+08:00NUTTY PANEER BITES (COTTAGE CHEESE)Many years ago I created this starter for a surprise party that I was throwing for my husband. <br />
No it wasn't any of those landmark birthdays but just one between them. Everybody throws landmark ones but the fun is in those in-between ones, and in those 'No-Reason Parties'. <br />
As for every party, I need to create something new, I made these Nutty Paneer Bites and rolled them inside strips of grilled red and yellow capsicum/bell peppers and tied them together with beautiful chives and grilled them in the oven till light spots appeared. Sadly, this is the one recipe I mentioned in my earlier post <a href="http://bluemoonchef.blogspot.sg/2012/04/cheesy-potato-and-chive-scones.html">Cheesy Potato And Chive Scones</a> that almost labelled me a copy-cat without being one.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ybeVXYJLF7E/UAdqYfjschI/AAAAAAAAAUY/GsRWrnu02A4/s1600/IMG_1633copy2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="320" src="http://1.bp.blogspot.com/-ybeVXYJLF7E/UAdqYfjschI/AAAAAAAAAUY/GsRWrnu02A4/s320/IMG_1633copy2.JPG" width="229" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">nutty paneer bites with mint chutney</td></tr>
</tbody></table>
Adding nuts to this dish packs it with the micronutrients, macronutrients and antioxidants that we need for an healthy life. <br />
<strong><u>Cashews</u></strong> contain a high level of <strong>oleic acid,</strong> present in olive oil and other monounsaturated fats, that is good for the cardiovascular health. <br />
<strong>Just 1/4th cup of cashews everyday :</strong><br />
.Can give you approx 35 to 40% of the daily requirement of <strong>copper</strong> which helps in <strong>absorption of iron</strong><br />
in the body and is known to reduce colon related illnesses, osteoporosis and has many more benefits.<br />
.Can give approx. 25% of the daily <strong>Magnesium</strong> requirement that helps to balance the calcium and<br />
regulates nerve and muscle tone.<br />
.Though, they do contain oxalates which are known to interfere with calcium absorption if the oxalates<br />
become concentrated in the body fluids, a good amount of chewing and relaxation can help in calcium<br />
absorption.<br />
<br />
<strong><u>Almonds </u></strong>contain vitamin E and are also known for keeping the blood sugar under control.<br />
Almond skins contain flavonoids. Both together increase the resistance of the low density lipo-proteins(LDL) to oxidation. They also contain magnesium, manganese, phosphorus, copper, vitamin B2 and many other nutrients.<br />
<br />
<strong><u>Ingredients:</u></strong><br />
.Paneer(cottage cheese) slab........400g<br />
<br />
<u><strong>For the marinade:</strong></u><br />
.Cashew nuts.................................3Tbsp., chopped<br />
.Almonds.......................................3Tbsp., chopped<br />
.Pistachio nuts...............................3Tbsp., chopped<br />
.Green chili....................................1/2tsp., finely chopped<br />
.Coriander leaves...........................2Tbsp., finely chopped<br />
.Garlic............................................1/2 tsp., finely chopped<br />
.White vinegar................................2Tbsp.<br />
.Salt................................................1 tsp.<br />
.Red chili powder..........................1/2 tsp.<br />
.Garam masala powder..................1/2 tsp.<br />
.Dry raw mango powder................2 tsp.<br />
<br />
<strong><u>Method:</u></strong><br />
.Rinse a store bought slab of fresh cottage cheese.<br />
<br />
<strong><u>For the marinade:</u></strong><br />
.Mix the ingredients for the marinade.<br />
.Cover the slab with this marinade so that all the paneer slab is well coated from all sides by the nuts.<br />
.Marinate in the refrigerator for 7 to 8 hours or overnight.<br />
<br />
<strong><u>How to proceed:</u></strong><br />
.Heat a griddle or a non-stick flat pan. Add 1 tsp. of oil.<br />
.Gently place the paneer slab on the hot griddle.<br />
.Cook on low to medium heat till the nuts are toasted.<br />
.Repeat on all 6 sides.<br />
.Remove on a cutting board and let rest for 5 minutes.<br />
.Cut into 1x2inch pieces and serve hot with mint chutney or set aside for use in other recipes(to follow).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-AODTja6pS-o/UAdsJ8MbjXI/AAAAAAAAAUg/tEnZ3sGw4r4/s1600/IMG_1602copy2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="302" src="http://3.bp.blogspot.com/-AODTja6pS-o/UAdsJ8MbjXI/AAAAAAAAAUg/tEnZ3sGw4r4/s320/IMG_1602copy2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">nutty paneer bites </td></tr>
</tbody></table>
<strong><u>Note:</u></strong> .These nutty paneer bites can be used in a vegetable curry preparation or added to the fried rice or<br />
just eaten with a dip as a starter. It can be added to sandwiches and salads too.<br />
.Wrap them in strips of roasted red bell pepper and tie it up together with chives and grill in a hot oven<br />
till brown spots start to appear.Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com0tag:blogger.com,1999:blog-2012088075895090949.post-25427168998512944182012-07-11T11:46:00.000+08:002012-07-16T09:33:18.686+08:00SAGO CRUSTED STUFFED CHILI CROQUETTESI love sago-wada and I also love stuffed spicy chili.<br />
So I decided to put them together into one preparation for one of my after-dinner parties. These parties are great when you don't feel like cooking an entire meal and yet want to have friends over and this snack just fits the bill. It is spicy just like the spicy conversation that continues through the night into the early hours of the morning. Or is perfect for a ladies-only party or at a tea party.<br />
<br />
Sago wada is one of my favourites and is one dish that has to be included in my friend Meenal's menu if she is inviting me. I really don't care if I have eaten it just a few days ago or even on the same day. She makes the most fabulous ones. Like me she loves long beautiful spicy chilies. This dish has been created especially for her by me.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-NQh354YwWss/T_zzRGvk9DI/AAAAAAAAATw/7UuzQRZYngM/s1600/IMG_1484copy2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img $ca="true" border="0" height="223" src="http://3.bp.blogspot.com/-NQh354YwWss/T_zzRGvk9DI/AAAAAAAAATw/7UuzQRZYngM/s320/IMG_1484copy2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sago crusted stuffed chili croquettes</td></tr>
</tbody></table>
Sago is prepared from the starch extracted from the center of the tropical palm stems.<br />
It is very high in Carbohydrate but other nutrients are almost negligible. It is used in puddings, papads, khichdi, croquettes and is used as a thickener.<br />
Combining it with peanuts and other nuts and seeds, adds to it some nutritive value. However, when fried, like most starchy foods it tastes great.<br />
<br />
Sago is used in the texile industry to size the fibre.<br />
<br />
Chili on the other hand is rich in Vitamin C. Red chili which is the ripe fruit contains more Vitamin C and carotene than green and yellow chilies. They contain most of the B vitamins especially Vitamin B6 and are very rich sources of potassium, magnesium and iron. Adding chilies to the food not only adds the punch but also helps the digestive system to absorb the non-heme iron from beans and grains in the meal.<br />
<br />
<u><strong>SAGO CRUSTED STUFFED CHILI CROQUETTES</strong></u><br />
<strong><u>Ingredients:</u></strong><br />
<strong><u>makes 6</u></strong><br />
.Long green chili...................3 slit and de-seeded<br />
.Long red chili......................3 slit and de-seeded<br />
or<br />
.Jalapeno or Pasilla or Anaheim or Fresno Pepper.........6 slit and de-seeded<br />
<br />
<strong><u>For the stuffing in the chili:</u></strong><br />
.Potato................................100g or 1/2 cup, boiled and mashed<br />
.<a href="http://bluemoonchef.blogspot.sg/2012/02/stuffed-bottle-gourd.html">Cottage cheese</a>(paneer)......90-100g. approximately 1/2 cup, grated and tightly packed<br />
.Peanuts...............................2 Tbsp. roasted and coarsely crushed<br />
.Sesame seeds.....................1 Tbsp. toasted<br />
.Coriander leaves.................2 Tbsp. finely chopped<br />
.Green chili..........................1/2 tsp. finely chopped<br />
.Ginger................................1/2 tsp. grated<br />
.Dry raw mango powder......2 tsp.<br />
.Red chili powder.................1 tsp.<br />
.Garam masala powder.........1/4th tsp.<br />
.Asafoetida powder..............1 smidgen (optional)<br />
.Salt......................................to taste<br />
.Lime juice............................1 tsp.<br />
<br />
<strong><u>For the sago crust:</u></strong><br />
.Sago pearls..........................3 cups, small sized <br />
.Potato..................................200g, boiled and mashed<br />
.Peanuts................................6 Tbsp. roasted and coarsely crushed<br />
.Sesame seeds.......................3Tbsp. toasted<br />
.Coriander leaves..................1/4th cup, finely chopped and tightly packed<br />
.Green chli............................1 tsp.<br />
.Ginger.................................1 tsp. grated<br />
.Red chili powder..................1 1/2 tsp.<br />
.Garam masala powder.........1/2 tsp.<br />
.Dry raw mango powder.......1 1/2 tsp.<br />
.Salt......................................to taste, approximately 1 to 1 1/4th tsp.<br />
.<a href="http://bluemoonchef.blogspot.sg/2012/03/spicy-coriander-dip.html">Spicy Coriander Dip</a>............3 Tbsp.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ETCGjqFsnbg/UANrbMq0sPI/AAAAAAAAAUM/SKxBPf9LK4E/s1600/IMG_1499copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img $ca="true" border="0" height="213" src="http://4.bp.blogspot.com/-ETCGjqFsnbg/UANrbMq0sPI/AAAAAAAAAUM/SKxBPf9LK4E/s320/IMG_1499copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sago Crusted Stuffed Chili Croquettes</td></tr>
</tbody></table>
<br />
<strong><u>Method:</u></strong><br />
<strong><u>Getting ready for the recipe:</u></strong><br />
.Wash and soak sago pearls in luke warm water for atleast 5 to 6 hours to overnight or until double in<br />
size and crushes easily between fingers.<br />
.Drain well and marinate 1 1/2 cup of the soaked sago pearls in the <a href="http://bluemoonchef.blogspot.sg/2012/03/spicy-coriander-dip.html">Spicy Coriander Dip</a> for 15<br />
minutes.<br />
.Set aside the remaining sago pearls in a plate for crusting the stuffed chili.<br />
.Wash and boil the potatoes with skin in a <a href="http://bluemoonchef.blogspot.sg/p/pressure-cooking.html">pressure cooker</a>.<br />
.Mash, but <strong>do not</strong> mash into a mushy mix.<br />
.Dry roast 1 cup skinless peanuts and coarsely powder them when cooled. Store in an airtight container<br />
until further use.<br />
.Toast the sesame seeds required for the recipe.<br />
.Prepare the <a href="http://bluemoonchef.blogspot.sg/2012/03/spicy-coriander-dip.html">Spicy Coriander Dip</a> and store in the refrigerator until further use.<br />
.If using homemade <a href="http://bluemoonchef.blogspot.sg/2012/02/stuffed-bottle-gourd.html">fresh Cottage cheese</a>(paneer), prepare it ahead or grate the ready store bought<br />
cottage cheese and set aside.<br />
.Chop the green chili and coriander leaves and grate the ginger and set aside.<br />
<br />
<strong><u> For the stuffing in the chili:</u></strong><br />
.Mix all the ingredients for the stuffing in a bowl and stuff into the slit chilies and set aside.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-4V-6ZVx17tw/T_zz4imcNDI/AAAAAAAAAUA/M-doeN4Haf4/s1600/IMG_1450copy1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img $ca="true" border="0" height="264" src="http://2.bp.blogspot.com/-4V-6ZVx17tw/T_zz4imcNDI/AAAAAAAAAUA/M-doeN4Haf4/s320/IMG_1450copy1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> stuffed chili croquettes(without sago crusting)</td></tr>
</tbody></table>
.<strong><u>For the outer covering:</u></strong><br />
.Put together in a large bowl, the boiled potato, marinated sago pearls, peanuts, sesame seeds,<br />
coriander leaves, green chilies, ginger, red chili powder garam masala powder, dry raw mango<br />
powder and salt to taste.<br />
.Mix well and set aside.<br />
<br />
<strong><u>How to proceed:</u></strong><br />
.Divide the potato mixture evenly and with wet palms spread the potato mixture for the outer covering<br />
onto the chili to cover it evenly from all sides, leaving the stem visible.<br />
.Repeat with all the stuffed chilies and set aside in a plate for 10 minutes to air-dry.*<br />
<br />
.Spread the remaining soaked sago pearls in a plate preferably in a single layer.<br />
.Roll the stuffed and layered chili in the sago pearls to evenly crust them on all sides.<br />
.Press lightly to fix the sago pearls onto the potato.<br />
<br />
.Heat oil in a pan.<br />
.Add a small piece of the mixture to check for temperature. The oil is ready when the piece rises to the <br />
top immediately but does not turn brown right away.<br />
.Add one chili at a time or at the most 2*.<br />
.Do not stir for 2 minutes. When it starts colouring flip* and cook on the other side, flipping often, till<br />
golden.<br />
.Drain on a kitchen absorbent paper.<br />
.Serve hot with <a href="http://bluemoonchef.blogspot.sg/2012/03/spicy-coriander-dip.html">Spicy Coriander Dip</a> or <a href="http://bluemoonchef.blogspot.sg/2012/06/quick-red-hot-salsa.html">Quick Red Hot Salsa</a> or use my home made <strong>sour cream recipe</strong><br />
that I use in my <a href="http://bluemoonchef.blogspot.sg/2012/07/burrito-with-vegetable-filling.html">Burrito With Vegetable Filling</a>.<br />
<br />
<strong><u>Note:</u></strong><br />
*At this point the croquettes can be deep fried without the sago crusting if you like.<br />
Crusting with sago gives a very crisp crust that stays crisp longer than the uncrusted version.<br />
*While adding the chili to the hot oil, dip the slotted ladle(preferably a flat one) in <strong>cold</strong> oil(to prevent<br />
the uncooked croquette from sticking to the ladle).<br />
. Place the stuffed, crusted chili onto it and gently lower it into the oil. This prevents the splattering of<br />
oil and protects you. One at a time prevents the chilies from coming in each other's way while flipping.<br />
*Flip often to get a crisp evenly coloured coating.<br />
.Lower the heat while adding the chili to the hot oil.<br />
.After adding the chili to the oil increase the heat to bring it back to the required temperature.<br />
.Once the oil has reached the required frying temperature lower the heat to an even medium to hot<br />
range.<br />
.If the oil is cold, the fried product will absorb a lot of oil.<br />
<br />
<strong><u>Caution while using Chilies</u></strong><br />
<strong><u>Hands:</u></strong><br />
.When handling chilies try to wear gloves. If like me you too prefer bare hands be careful not to touch<br />
your face or eyes.<br />
.In case while handling chilies, you do experience the fire in your hands DO NOT WASH them as<br />
water spreads the fire. Capsaicin, the fiery compound is not soluble in water so the best way to handle<br />
it is by turning it into a salt. In a bowl add 1 part of bleach to 5 parts of water and dip your hands<br />
quickly into it. .Do not keep for long as it may irritate the skin.<br />
.Another solution that I often use is soaking my hands in a bowl of luke warm water to which I add 1<br />
Tbsp. of salt. My hands do burn for about 2 minutes but the burning subsides very quickly after that.<br />
<br />
<strong><u>Mouth:</u></strong><br />
.Fats found in the dairy products are good for dissolving the Capsaicin compound and prevents some of<br />
the capsaicin molecules from finding the pain receptors on the tongue. It is the <strong>fat</strong> in the dairy products<br />
that is the magic ingredient, so do not use low-fat sour cream or low-fat yogurt as it will not help.Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com0tag:blogger.com,1999:blog-2012088075895090949.post-3826409279472299422012-07-05T10:55:00.000+08:002012-09-09T12:59:25.087+08:00PEPPERY CABBAGE AND CORN BROWN RICE<strong>Health experts keep telling you that all white foods</strong> such as white rice, white bread, white flour, pasta, cookies, table sugar, crackers etc. are not good for health. They spike up the sugar level in the blood. Having been stripped off their outer layer, the grains used for these processed foods are fiberless, thereby not giving the feeling of satiety and hence we end up over-eating these products. The body absorbs them quickly making us hungry soon after.<br />
<br />
Ever since I first heard of it I had been wanting to change over to the browns, but never really had the courage to make that change. So for years I never even gave it a try.<br />
<br />
Wanting to be a good example to the children and to bring along a healthy change, I had been giving this a great deal of thought. And since a thought is nothing if not converted to action I finally decided to make a dish using brown rice.<br />
<br />
Skeptical about my family taking to this change easily, but not wanting to give up without a fight, I went off to the market, where I had been seeing these brown rice varieties increasing everyday.<br />
I decided to take a pick.<br />
If I had to make a change, I had to go all the way. <br />
So I picked up brown rice that had been parboiled, the white version of which is known for its taste and flavour- <strong>Basmati Rice.</strong><br />
And came home with a bagful of Parboiled Brown Basmati Rice.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Vx1TSlHPAr4/T_UAlnYeJ5I/AAAAAAAAATk/hY2n9IPdXPk/s1600/IMG_1295copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="202" sca="true" src="http://4.bp.blogspot.com/-Vx1TSlHPAr4/T_UAlnYeJ5I/AAAAAAAAATk/hY2n9IPdXPk/s320/IMG_1295copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">peppery cabbage and corn brown rice</td></tr>
</tbody></table>
<br />
Parboiled rice is very healthy as the process of removing the husk from the rice is by parboiling it. That saves the B complex vitamins from being lost.<br />
Brown rice is nothing but unpolished rice which has more nutrients from the bran and more fiber. White rice does not contain any fiber. Some more information in my previous post <a href="http://bluemoonchef.blogspot.sg/2012/02/mixed-lentil-soup.html">Mixed Lentil Soup</a>.<br />
<br />
Rice is an incomplete protein source and needs to be combined with other protein sources(other than cereals) such as pulses, legumes, meat and milk products to give a complete protein source that has all the amino acids. Pulses and legumes along with cereals make a perfect protein combination for the vegetarians.<br />
<br />
<strong>This rice pops in the mouth and was an instant hit with my family. And ever since that first hesitant try we have been eating this rice very often.</strong><br />
I also learnt that it was not my family but me who was resistant to the change.<br />
<br />
It works very well with spicy curries..<br />
<br />
<br />
<strong><u>CORNY PEPPERY CABBAGE BROWN RICE</u></strong><br />
<strong><u>Ingredients:</u></strong><br />
<strong><u>serves 3</u></strong><br />
.Parboiled brown Basmati rice.................1 cup(raw)<br />
.Water........................................................2 cups<br />
.Salt............................................................1/2 tsp.<br />
.Bay leaf.....................................................1<br />
<br />
<br />
.Butter........................................................1 Tbsp.<br />
.Olive oil....................................................1 Tbsp.<br />
.Yellow onion.............................................1 diced<br />
.Red bird's eye chili....................................1, finely chopped<br />
.Ginger.........................................................1 tsp., grated<br />
.Garlic..........................................................1 clove, finely chopped<br />
.Black cardamom.........................................1<br />
.Black peppercorns......................................6<br />
.Cumin seeds................................................1 tsp.<br />
.Corn kernels................................................1/2 cup<br />
.Cabbage.......................................................diced<br />
.Fresh ground black pepper powder.............1 tsp.<br />
.Salt...............................................................to taste<br />
.White vinegar...............................................2 tsp.<br />
<br />
<strong><u>Method:</u></strong><br />
.Wash and soak the brown rice in 2 cups of water, for 10 minutes.<br />
.Add 1/2 tsp. salt and 1 bayleaf and cook till just done.<br />
.Set aside.<br />
.Heat olive oil and butter in a pan.<br />
.Add cumin seeds, garlic, red chili and ginger and saute for 2 minutes or until fragrant.<br />
.Add bay leaf, black pepper corns, and black cardamom and saute for 1 minute.<br />
.Add onion and a pinch of salt and saute for 2 to 3 minutes.<br />
.Add the corn and saute for 4 to 5 minutes.<br />
.Add the cabbage and saute further for 2 to 3 minutes until glossy.<br />
.Add the freshly ground black pepper powder and mix well.<br />
.Add the cooked brown rice, vinegar and salt to taste and mix well.<br />
.Stir fry for 3 to 4 minutes.<br />
.Garnish with coriander leaves.<br />
.Serve hot with <a href="http://bluemoonchef.blogspot.sg/2012/06/spicy-blue-polenta-cake.html">Yogurt dip</a> (2 recipes).<br />
<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-K1mfLyotHG8/T-r05b3D3RI/AAAAAAAAAS4/popfpdcm1Ug/s1600/IMG_1285copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-K1mfLyotHG8/T-r05b3D3RI/AAAAAAAAAS4/popfpdcm1Ug/s320/IMG_1285copy.JPG" vca="true" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">peppery cabbage and corn brown rice</td></tr>
</tbody></table>
<br />
<strong><u>Note:</u></strong><br />
.This rice is made the same way as fried rice, except that this one can be made with hot as well as cold<br />
rice.<br />
.A Vegetable Pilaf or Pulav made with this rice tastes equally good.<br />
.I always cook this rice with a little salt and a bay leaf as I find it tastier.<br />
.Add a little finely chopped spring onions with greens to the <a href="http://bluemoonchef.blogspot.sg/2012/06/spicy-blue-polenta-cake.html">Yogurt dip</a> for that extra flavourful crunch.<br />
.This preparation can be eaten with <a href="http://bluemoonchef.blogspot.sg/2012/05/tzatziki.html">Tzatziki</a> too. <br />
.Combine this with a Spicy Yogurt and Chickpea soup (Kadhi) to get a complete protein.Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com0tag:blogger.com,1999:blog-2012088075895090949.post-34769923682016634882012-07-04T11:35:00.003+08:002012-07-04T11:38:15.839+08:00BURRITO WITH VEGETABLE FILLINGI like burritos and I like them filled with nice crunchy vegetables, spicy red tomato salsa, refried beans, cheese and not to miss the guacamole. I make my low fat version of sour cream as I love a large dollop of it on and in my burrito. It always makes its presence felt.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Eating one of these fills my stomach but I need a second one to be contented. </div>
A meal like this and my basketball playing children find me a perfect candidate to take along to see their matches. For once the coach in me is so content that they can play their game in peace.<br />
<br />
These are easy to carry in a lunch box.<br />
A complete meal and has all the food groups. <br />
A complete protein meal with the cereal and legume combination with the mushrooms. <br />
It has fiber from the vegetables especially from the <strong>snow peas</strong> which give about 3g of fibre for every 100g. Snow peas are very low in saturated fats, cholesterol and sodium and is a good source of Vitamin B6, riboflavin, magnesium, phosphorus and potassium and is a rich source of vitamin A,C,K, thiamin, folate, iron and manganese.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--cNSXjdwB9g/T_OzdiNWdVI/AAAAAAAAATY/UO2YXsLJSSA/s1600/IMG_1260copy2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" sca="true" src="http://2.bp.blogspot.com/--cNSXjdwB9g/T_OzdiNWdVI/AAAAAAAAATY/UO2YXsLJSSA/s320/IMG_1260copy2.JPG" width="320" /></a></div>
<br />
<strong><u>BURRITO WITH VEGETABLE FILLING</u></strong><br />
<strong><u>makes 8 healthy, scrumptious vegetarian burritos</u></strong><br />
<br />
<strong><u>Ingredients:</u></strong><br />
.Tortilla wraps..................8(store bought- large sized)<br />
<br />
<strong><u>For the filling:</u></strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">
.Olive oil...........................2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">
Yellow onion....................1/2 cup, diced</div>
<div style="text-align: justify;">
.Garlic...............................1/2 tsp., finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">
.Oyster mushrooms............1 cup</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">
.Shitake mushrooms...........6 large, blanched, de-stemmed and quartered</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">
.Button mushrooms............6 large, de-stemmed and quartered</div>
<div style="text-align: justify;">
.Snow peas.......................1/2 cup, de-stringed and cut into halves</div>
<div style="text-align: justify;">
.Spring onion greens.........1/4th cup, cut into 1 inch pieces</div>
<div style="text-align: justify;">
.Asparagus........................1/2 cup, cut into 1 inch pieces</div>
<div style="text-align: justify;">
.Red bell pepper...............1 cup, cubed</div>
<div style="text-align: justify;">
.Yellow bell pepper.........1 cup cubed</div>
<div style="text-align: justify;">
.Zucchini...........................1 cup, quartered and cut into 1/2 inch thick slices</div>
<div style="text-align: justify;">
.Dried oregano leaves.......1/2 tsp.</div>
<div style="text-align: justify;">
.Dried basil leaves............1/2 tsp.</div>
<div style="text-align: justify;">
.Black pepper powder.......1/4th tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">
.Chili flakes.......................1/2 tsp.</div>
<div style="text-align: justify;">
.Salt...................................to taste</div>
<div style="text-align: justify;">
.White wine vinegar..........1 Tbsp.</div>
<div style="text-align: justify;">
.Vermouth cooking wine....2 Tbsp.</div>
<div style="text-align: justify;">
<br /></div>
<br />
.Lettuce..............................1 cup, shredded<br />
.Parmesan cheese...............1/2 cup, grated<br />
.Mozzarella cheese............1 cup, grated<br />
.<a href="http://bluemoonchef.blogspot.sg/2012/06/drunken-refried-beans.html">Drunken Refried Beans</a>.....1 recipe<br />
.<a href="http://bluemoonchef.blogspot.sg/2012/06/quick-red-hot-salsa.html">Quick Red Hot Salsa</a>.........1 recipe<br />
.<a href="http://bluemoonchef.blogspot.sg/2012/06/rustic-guacamole.html">Rustic Guacamole</a>.............1 recipe<br />
<br />
<strong><u>For the sour cream:</u></strong><br />
.Ricotta cheese....................1/4th cup<br />
.Thick yogurt.......................3/4th cup<br />
.Thickened cream................2 tsp. <br />
<div>
</div>
<strong><u>Method:</u></strong><br />
.Using a brush gently remove any dirt from the mushrooms. Alternatively, gently wash them like I do.<br />
.Blanch the shitake mushrooms, de-stem and quarter them.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.De-stem the button mushrooms and quarter them.</div>
.Tear the oyster mushrooms lengthwise.<br />
.Prepare all the vegetables and set aside.<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="http://2.bp.blogspot.com/-h6ERbJxd9DE/T-BlCIxmeyI/AAAAAAAAASY/20mBh4AdlUk/s1600/IMG_1242copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" rca="true" src="http://2.bp.blogspot.com/-h6ERbJxd9DE/T-BlCIxmeyI/AAAAAAAAASY/20mBh4AdlUk/s320/IMG_1242copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">vegetable filling for burritos</td></tr>
</tbody></table>
<strong><u>For the filling:</u></strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Heat olive oil in a wide pan.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the onion and saute for 2 minutes on medium</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
heat.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the garlic and cook for about 30 seconds to a</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
minute, until slightly browned.</div>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the mushrooms and a pinch of salt and saute</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
over high heat, stirring continuously for about 1</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
minute or until all the oil is aborbed.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Reduce the heat and add the vermouth and white</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
wine vinegar and cook on low heat for 3 to 4 </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
minutes.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Increase the heat slightly, so all the moisture from</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
the mushrooms evaporates.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the dry herbs, black pepper powder and</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
chili flakes.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Saute for another 4 to 5 minutes on medium to high heat, stirring intermittently so as to allow the</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
mushrooms to colour slightly.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add all the prepared vegetables and saute further for 3 to 4 minutes, stirring continuously, till all the</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
vegetables are glossy.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the salt to taste. Mix well.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Cook further for 30 seconds.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the spring onion greens and mix gently.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Remove from heat and set aside.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>For the sour cream:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Whisk together all the ingredients until smooth in texture.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>How to proceed:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.In a bowl mix together the parmesan and mozzarella cheeses.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Heat a griddle and warm the pre-made shop bought tortilla wraps.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Shred the lettuce leaves.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Divide the refried beans into 8 portions.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Ro-8D0IvmOs/T_OyUpPow-I/AAAAAAAAATQ/aFjpr3z5f60/s1600/IMG_1253copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" sca="true" src="http://3.bp.blogspot.com/-Ro-8D0IvmOs/T_OyUpPow-I/AAAAAAAAATQ/aFjpr3z5f60/s320/IMG_1253copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tortilla with refried bean and vegetable filling</td></tr>
</tbody></table>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Lay out 1 burrito at a time and apply 1 tsp. of salsa on it.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Sprinkle a little of the cheese mixture.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Lay out a little bed of shredded lettuce on it.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Spread out 1 portion of the beans onto the lettuce bed.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add one portion of the vegetable filling, a little of the cheese mixture, a little red hot spicy salsa,</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
2 tsp. of rustic guacamole and a dollop of the prepared sour cream mixture.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Wrap them into rolls.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Repeat with the remaining tortillas.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Grill on a hot griddle or lay them all on a baking sheet with the open-ends at the bottom and grill in a hot oven or 3 to 4 minutes or till</div>
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the cheese just starts to melt.</div>
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<br /></div>
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<strong><u>How to wrap a burrito:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Place the filling in the centre lengthwise.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Fold the bottom flap at least about 2 inches.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Bring the left side up over the filling and tuck it in under the filling.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Create a small fold diagonally with the remaining side of the burrito for extra protection and to</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
maintain the shape without opening while you are eating.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Bring the remaining flap over the filling to close it tightly.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Place this joint-side down onto a baking sheet for grilling, or wrap in a food-grade paper to carry</div>
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along in a lunch box.</div>
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</div>Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com0tag:blogger.com,1999:blog-2012088075895090949.post-61121447884622561282012-06-25T21:28:00.000+08:002012-06-25T21:28:21.345+08:00QUICK RED HOT SALSAOne afternoon, after a hectic morning and a relaxing 2 hour nap, I woke up to find my house a little too quiet. With all my six senses on the alert, I looked for my little 7 year old daughter, and found her sitting in front of the television with a large bowl of tortilla chips along with a bowl of red tomato salsa.<br />
Quickly processing this information in my mind I asked her where she had gotten the salsa from as I didn't have any at home.<br />
Pat came the reply, "Oh I made it myself!' <br />
My eyes just popped out. I had forbidden her to use any knives. Reading the question in my eyes she added, "I was hungry you know and you were sleeping for so long". Well I could not say anything after that except, "I am hungry too, give me a bite".<br />
She happily brought me one tiny little half a chip with the salsa loaded on it.<br />
And it was the best bite I had had in a long time.<br />
Ever since that day she has been declared the "official red salsa maker" in our household.<br />
<br />
She has over the years, improved her version of salsa. She has now substituted tabasco sauce with red bird's eye chili.<br />
I am sharing her recipe that she used for making salsa for our friends recently. <br />
<br />
<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">quick red hot salsa...my daughter's version</td></tr>
</tbody></table>
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<strong><u>QUICK RED HOT SALSA</u></strong></div>
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<strong><u>my daughter's version</u></strong></div>
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<strong><u>Ingredients:</u></strong></div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Tomato................................2 medium sized, </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
chopped into 1/2 cm. cubes</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red capsicum......................1/4th, chopped finely </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red bird's eye chili..............1 finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Black pepper powder...........1/2 tsp., freshly</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
crushed</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red chili flakes.....................1/4th tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Dry oregano leaves................1/4th tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Dry basil leaves.....................1/4th tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Tomato ketchup......................1 Tbsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Tomato puree..........................1 Tbsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Salt.........................................1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Coriander leaves...................1 tsp. chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
finely.</div>
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<br /></div>
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<br /></div>
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<strong><u>Method:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Mix together all the ingredients, except the capsicum and coriander leaves, in mortar and using the </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
pestle crush the mixture a little, keeping parts of it chunky.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the red capsicum and coriander leaves and mix well.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.This version is spicy and very quick to make.</div>
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<br /> </div>
<br />
<br />
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My version of red hot salsa is not very different from my daughter's except that I cook it just a little bit.</div>
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<strong><u>My version of salsa:</u></strong></div>
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<strong><u>Ingredients:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Ripe tomato.................................1 or 3/4th cup</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red capsicum..............................1/4th cup,finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Tomato puree...............................1/2 cup</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red onion.....................................1/2 cup, finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Celery stick..................................1/8th cup, finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red bird's eye chili......................4, finely chopped or 1 1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red chili flakes............................1/2tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Dry oregano leaves......................1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Dry basil leaves...........................1/2tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Tomato ketchup............................1 Tbsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red chili sauce.............................1/2 Tbsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Coriander leaves..........................1 1/2 Tbsp finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Salt...............................................to taste, approximately 1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Black pepper powder...................1/4th tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Sugar.............................................1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Olive oil......................................1/2 Tbsp.</div>
.Garlic............................................1 tsp., finely chopped<br />
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<tr><td class="tr-caption" style="text-align: center;">quick red hot salsa... my version</td></tr>
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<br /></div>
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<strong><u>Method:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Heat olive oil in a pan. Add garlic and saute on low heat till fragrant, about 45 seconds. </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the dry oregano and basil leaves.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the celery and half the onion i.e 1/4th cup finely chopped and saute for 1 minute or till the mixture</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
just begins to soften.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add tomato puree, red chili, red chili flakes, tomato ketchup, red chili sauce, salt, sugar and black</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
pepper powder. Mix well.</div>
.Cook for 1 minute.<br />
.Add the red capsicum and mix well.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Bring to a boil on a low to medium heat.</div>
.Simmer for 1 minute.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Cool to room temperature.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the chopped coriander leaves and the remaining onions and mix well.</div>
.Serve as a dip for tortilla chips or tempura or pakora or on your burger, or in the wraps.<br />
<br />Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com12tag:blogger.com,1999:blog-2012088075895090949.post-72076412241654337632012-06-20T18:33:00.001+08:002012-06-21T10:15:54.401+08:00DRUNKEN REFRIED-BEANSFor a long time I wondered what was meant by refried beans. <br />
Did you have to fry them and re-fry them, if yes, then how did you do it?<br />
I read a lot of recipes in books and on the internet and just came to the conclusion that all those recipes were not good since they didn't refry the beans. So I never really tried them out. It came as a boon when my husband announced that he was going to be visiting Mexico on an official trip. <br />
His boss at home gave him just one, single most important job and that was to find out how to refry the beans.<br />
<br />
He did his job well.<br />
<br />
<strong>Re</strong> is a prefix used in Mexico(Mexican Spanish) which means <strong>well</strong> or <strong>very.</strong><br />
<strong><strong>Refried</strong> actually means <u>very well fried</u> and not fried repeatedly as is commonly misunderstood.</strong>I like to use red kidney beans for this preparation as I enjoy the taste a lot more, though sometimes I mix white kidney beans and cannellini beans just for a change. Pinto beans are the other choice which when boiled unfortunately lose the beautiful bespeckled look.<br />
I like mine slightly, ever so slightly drunken.<br />
<br />
I have talked about the nutritive values of kidney beans in my previous post <a href="http://bluemoonchef.blogspot.sg/2012/04/steamed-kidney-bean-and-rice-cakes.html">Steamed kidney bean and rice cakes</a>. <br />
You can read about the cooking method in my post <a href="http://bluemoonchef.blogspot.sg/2012/03/kidney-beans-with-cottage-cheese.html">Kidney beans with cottage cheese</a>. <br />
Learn more about the pressure cooker by reading my page <a href="http://bluemoonchef.blogspot.sg/p/pressure-cooking.html">Cooking by use of pressure cooker</a>.<br />
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<tr><td class="tr-caption" style="text-align: center;">drunken refried-beans</td></tr>
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<strong><u>DRUNKEN REFRIED BEANS</u></strong><br />
<br />
<strong><u>Ingredients:</u></strong><br />
<br />
.Kidney beans..................................1 cup, mashed<br />
.Olive oil.........................................1 Tbsp.<br />
.Butter..............................................1 Tbsp.<br />
.Garlic.............................................1tsp.<br />
.Red onion.......................................3/4th cup, finely chopped<br />
.Red chili(serrano or bird's eye).....1 tsp. finely chopped<br />
.Tomato ketchup..............................1 Tbsp.<br />
.Tomato puree..................................2 Tbsp.<br />
.Chili sauce......................................1 Tbsp.<br />
.Water..............................................2 Tbsp.<br />
.Vermouth cooking wine..................1 Tbsp.<br />
.Tabasco sauce.................................4 to5 drops<br />
.Salt..................................................to taste<br />
<br />
<strong><u>Method:</u></strong><br />
.Soak and cook the kidney beans as shown in my earlier post <a href="http://bluemoonchef.blogspot.sg/2012/03/kidney-beans-with-cottage-cheese.html">Kidney beans with cottage cheese</a> or use a<br />
can/tin of pre-cooked kidney beans.<br />
.Mash roughly the beans and set aside.<br />
.In a bowl mix together tomato ketchup, chili sauce, tomato puree and water. Set aside<br />
.Heat olive oil and butter in a flat pan.<br />
.Add onion and garlic and a pinch of salt and saute till onions are soft and start to change colour.<br />
.Add the mashed kidney beans, red chili and saute for 2 to 3 minutes mixing the onions well with the<br />
beans.<br />
.Leave untouched, unstirred for 2 minutes or until a crust begins to form at the bottom of the beans.<br />
.Add 1 Tbsp. of the tomato puree mixture and mix well.<br />
.Again leave untouched, unstirred for 2 minutes or until a crust begins to form at the bottom of the <br />
beans.<br />
.Repeat this till all the tomato puree mixture has been used.<br />
.Let it crust again and then in the final liquid addition add the vermouth.<br />
.Mix well and cook again till the crust just begins to form. Mix well and set aside.<br />
<br />
<strong><u>Note:</u></strong><br />
.For this recipe 1 can of kidney beans (432g/15.25oz.) can give 1 cup of the refried beans. If using the<br />
canned beans discard the liquid and rinse the beans.<br />
.1 cup raw kidney beans give 2 cups cooked beans. Use half cup raw kidney beans for this recipe.<br />
.<strong>If boiling it in the pressure cooker or a saucepan do not discard the cooking liquid. You can</strong><br />
<strong> replace</strong><strong> the water in the recipe by the liquid.</strong><br />
.Mash lightly with back of a spoon so as to just crush the beans. <strong>Leaving the skin</strong> on adds texture to the<br />
refried beans. It keeps the nutrients in and adds to the fiber content.<br />
.I like a slightly dry filling for my burritos. If you need it slightly moist add a little extra water in the<br />
final addition. This recipe makes a filling for 6 burritos.<br />
.A moister version can be used as a dip for nachos.<br />
<br />
<br />Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com3tag:blogger.com,1999:blog-2012088075895090949.post-25371016329391736592012-06-19T10:06:00.001+08:002012-06-21T10:22:33.200+08:00RUSTIC GUACAMOLEOn one of my visits to United States of America I had the opportunity to taste the most outstandingly, amazingly delicious, freshly made Guacamole. Lovely chunky gorgeous looking Guacamole.<br />
At this noisy restaurant, where bringing along children seemed to be a crime, I saw this handsome young man come to my table and create the most awesome guacamole ever made. Always ready to learn, I found it very tough to keep my eyes on the guacamole. <br />
<br />
But my penchant for learning finally held on and here's what I learnt:<br />
Handsome men can make fabulous guacamole.<br />
They have handsome men cooking food at open-kitchen restaurants so that you gape at them and not at the food they are cooking, so you never learn their tricks.<br />
But I beat them to it and learnt how to make it, all the while asking unrelated questions thus keeping him at my table for as long as I could.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">rustic guacamole</td></tr>
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Avocados are rich in vitamin K, E and B vitamins, has about 485mg (10%of our daily requirement) of potassium which is 35% more than bananas. They have high levels of insoluble fiber, which is about 75% of the total fiber content. </div>
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A high energy giver, it contains about 14.66g of fat, 9.8g of which is monounsaturated. It is known to decrease the LDL and triglyceride levels and increase HDL levels.</div>
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It seems to be an ideal food for athletes as a diet low in potassium can cause cramping of the muscles.</div>
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Potassium and sodium go hand in hand. <strong>More potassium in the diet increases the amount of sodium excreted from the body which is what is required to reduce hypertension.</strong></div>
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Vice-versa is true too. More sodium in the diet will increase the excretion of potassium from the body. So beware.</div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong>Sodium is added to processed foods and Potassium is not</strong> hence it is wise to reduce their intake.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Potassium is easy to get from natural food sources such as milk, yogurt, apricots, cantaloupe, dates, honeydew melon, nectarines, prunes, raisins and of course potato, banana and avocado.</div>
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<br /></div>
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<strong><u>Choosing the right avocado for guacamole</u></strong> can be tricky for people who don't get this fruit readily. It is a fruit native to Mexico and is cultivated in tropical and Mediterranean climates though now is readily available in grocery stores in most parts of the world.</div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Look for a <strong>dark green fruit</strong> that is not shiny. Bright green and shiny fruit is not ripe. The fruit should</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
not have dark patches or spots.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.When pressed with fingers it should <strong>give in just a little</strong>. A hard fruit is not ripe enough and the one</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
that gives in a little too much i.e. a soft and squishy fruit is too ripe or may be damaged.</div>
.Finally, if possible get a <strong>tree-ripened fruit</strong> for best results. This is possible only if they are locally<br />
grown.<br />
<br />
<br />
<strong><u>RUSTIC GUACAMOLE</u></strong><br />
<br />
<strong><u>Ingredients:</u></strong><br />
<strong><u>gives 2 1/2 cups</u></strong><br />
<br />
.Avocado....................................................3, gives about 2 cups of pulp<br />
.Ripe Tomato..............................................1/2 cup, finely chopped<br />
.Red onion...................................................1/2 cup, finely chopped<br />
.Green chili(Serrano or bird's eye)..............2 <br />
.Lime juice...................................................1 1/2 Tbsp.<br />
.Garlic.........................................................1 large clove (gives about 1tsp. of crushed garlic)<br />
.Salt.............................................................to taste, approximately 3/4 tsp. or a little more<br />
.<a href="http://bluemoonchef.blogspot.sg/2012/02/corny-pancakes-in-yogurt-sauce.html">Roasted cumin seed powder</a>.......................1/2 tsp.<br />
.Black pepper powder (freshly crushed).....1 tsp.<br />
.Tabasco sauce.............................................8 drops<br />
.Coriander leaves........................................1/4th cup, finely chopped<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-F38o9f2xRmk/T9_YEFBRQPI/AAAAAAAAARU/yJr1zyXlRrE/s1600/IMG_1223copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" rca="true" src="http://3.bp.blogspot.com/-F38o9f2xRmk/T9_YEFBRQPI/AAAAAAAAARU/yJr1zyXlRrE/s320/IMG_1223copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">exotic rustic guacamole</td></tr>
</tbody></table>
<strong><u>Method:</u></strong><br />
.Chop the tomato, onion and coriander leaves.<br />
.In a mortar and pestle crush the garlic and salt into a fine paste.<br />
.Add to it the green chili, onion, tomatoes and half the coriander leaves and crush lightly (just smash) to<br />
release the juices but take care not to make a paste.<br />
.Cut a ripe avocado lengthwise into half. Twist and pull apart.<br />
.Dig in the pointed edge of a knife into the round hard seed and pull to remove it.<br />
.Using a spoon scoop out the pulp and add to the onion, tomato mixture and lightly mash into a chunky <br />
mash.<br />
.Add the lime juice, black pepper powder, roasted cumin seed powder and the remaining coriander<br />
leaves and mix well.<br />
.Cover with a plastic wrap till you serve.<br />
.Serve in the mortar for a rustic look or in the avocado shell.<br />
<br />
<strong><u>Note:</u></strong><br />
<strong>.Always make the guacamole just before serving as avocado when exposed to air turns brown.</strong><br />
<strong>.Addition of lime juice is therefore very essential as it prevents the browning.</strong><br />
.I like to use the bird's eye chili for this preparation as it is easily available in the part of the world that<br />
I live in, though you can use any sharp chili depending on availability and your choice. Bird's eye chili<br />
is a tiny power-packed chili that can knock you off if you add just 1 tsp. of it chopped finely.<br />
.The onion and tomato are just crushed to release their flavour. Just whack them once so they don't lose<br />
shape.<br />
.<strong>While making a paste of garlic, onion tomatoes, coriander or any such thing using a mortar and</strong><br />
<strong> pestle add</strong><strong> a little salt as it gives the required friction and hastens the process of pasting.</strong>Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com0tag:blogger.com,1999:blog-2012088075895090949.post-68959061285630446182012-06-11T20:19:00.000+08:002012-09-11T09:26:34.913+08:00SPICY BLUE POLENTA CAKEThe Blue colour of the corn is so very bewitching. <br />
<br />
I wish the cooked version of these blue grits looked as blue too. Though the flour made of the blue corn does give a blue product, I haven't laid my hands on it yet. When I do I promise to create something new with it.<br />
I have always wanted to cook something that was blue. Even the beautiful blueberries don't give a blue colour when mashed. This is the only colour that is not well represented in the food world.<br />
I have been so enamoured by this that I have shocked my friends by making a blue-coloured rice, a sweet version of which I think I am going to put up on this blog soon.<br />
<br />
Blue corn contains 20% more protein than yellow and white varieties and is a more complete protein source. It also has a lower glycemic index than the other varieties.<br />
I have talked about the nutritional content of corn in my previous post <a href="http://bluemoonchef.blogspot.sg/2012/02/corny-pancakes-in-yogurt-sauce.html">Corny Pancakes in Yogurt Sauce</a>.<br />
<br />
<br />
<br />
<strong><u>SPICY BLUE POLENTA CAKE</u></strong><br />
scroll down for the yogurt dip<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-60g6l6RPru0/T9QKqLRIMUI/AAAAAAAAAQw/MwbMz9a1eT0/s1600/IMG_1158copy1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" fba="true" height="267" src="http://4.bp.blogspot.com/-60g6l6RPru0/T9QKqLRIMUI/AAAAAAAAAQw/MwbMz9a1eT0/s320/IMG_1158copy1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">spicy blue polenta cake</td></tr>
</tbody></table>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>Ingredients:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Butter........................1 Tbsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Blue corn grits..........1 cup</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Olive oil...................1/2 Tbsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Mustard seeds...........1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Split chickpeas..........2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red onion..................1/2 cup, thinly sliced</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Curry leaves..............8 to 10, chopped finely</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Bird's eye chili..........1 tsp., finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Garlic........................1 tsp. finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Carrot........................1/4th cup, grated</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Yellow bell pepper...1/2, thinly sliced</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Peas...........................1/2 cup</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Salt............................1 1/2 tsp or to taste</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Warm water..............2 1/2 cups</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Lime juice.................2 tsp.</div>
<strong><u>for the tempering:</u></strong><br />
.Olive oil....................1 tsp.<br />
.Split chick peas.........1/2 tsp.<br />
.Red bird's eye chili...1 slit lengthwise<br />
<br />
<strong><u>for the yogurt dip:</u></strong><br />
.Yogurt.......................1 cup<br />
.Tomato......................1/4th cup thinly sliced<br />
.Cucumber..................1/4th cup thinly sliced<br />
.Salt............................to taste<br />
.Red chili powder......1 dash<br />
<br />
<strong><u>Method:</u></strong><br />
<strong><u>for the polenta cake:</u></strong><br />
.Heat butter in a flat pan.<br />
.Add the blue corn grits and roast on a low heat till well coated and grains have separated, about 2 to 3<br />
minutes.<br />
.Remove and set aside.<br />
.Heat the olive oil in the same pan and add the mustard seeds.<br />
.When the mustard seeds splutter add the onion, garlic, curry leaves, split chickpeas and salt and saute<br />
for 3 minutes.<br />
.Add the grated carrots, peas, bell peppersand red bird's eye chili and saute for 6 to 7 minutes.<br />
.Add the roasted corn grits and mix well.<br />
.Add water and mix well.<br />
.Check for salt and add if required.<br />
.Add lime juice and mix well.<br />
.Cover and cook for 5 to 7 minutes on low to medium heat or until thickened and the corn is cooked.<br />
.If requiring some more cooking add a little water not more than 1/2 cup.<br />
.When thick, using round shaped moulds shape into flat cakes.<br />
.Heat a griddle and spray a little cooking oil.<br />
.Place the polenta cakes on a griddle and cook till crisp at the bottom.<br />
.Serve piping hot with tomato, cucumber and yogurt dip.<br />
<br />
<strong><u><a href="http://bluemoonchef.blogspot.sg/2012/07/peppery-cabbage-and-corn-brown-rice.html">yogurt dip:</a></u></strong><br />
.Whisk together salt, red chili powder and yogurt.<br />
.Add the sliced tomato and cucumber.<br />
<br />
<strong><u>tempering the yogurt dip</u></strong><br />
.Heat oil in a small pan.<br />
.Add the mustard seeds and split chickpeas. Add the bird's eye chili when the mustard seeds splutter.<br />
.Remove from heat and pour over the yogurt dip.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NSZytaT42Nw/T9XE_FMTUfI/AAAAAAAAARA/nAN5PDatw7I/s1600/IMG_1137copy1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="213" src="http://1.bp.blogspot.com/-NSZytaT42Nw/T9XE_FMTUfI/AAAAAAAAARA/nAN5PDatw7I/s320/IMG_1137copy1.JPG" width="320" /></a></div>
<strong><u>Note:</u></strong><br />
.The corn grits available in the market have fine corn powder along with the grits which when cooked<br />
in water works to bind the grits together.<br />
.Do not add chilies directly into the hot oil especially hot ones like the bird's eye chili as you and all at<br />
home will end up sneezing or coughing.<br />
.Always add the chilies along with the vegetables.Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com2tag:blogger.com,1999:blog-2012088075895090949.post-29273613383574998372012-06-08T14:01:00.000+08:002012-06-19T17:03:37.735+08:00STUFFED BABY EGGPLANTS<br />
<br />
A lovely bright day outside absolutely reflects how I feel today. <br />
My nomadic husband is back home from his travels and my occassional traveller son too is coming home tonight.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-JBzJTZ02-3U/T9BSwSUR5BI/AAAAAAAAAQY/TeVgdslqATs/s1600/IMG_1092copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" fba="true" height="213" src="http://1.bp.blogspot.com/-JBzJTZ02-3U/T9BSwSUR5BI/AAAAAAAAAQY/TeVgdslqATs/s320/IMG_1092copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">stuffed baby eggplants</td></tr>
</tbody></table>
<br />
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Creating a colourful, spicy and somewhat tart tasting dish seemed to be the requirement of the day.</div>
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Off into the kitchen and I found these lovely baby eggplants, a favourite with both my husband and son.</div>
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Just perfect!! I could taste that tongue-clicking tartness of tamarind combined with the heat of the red chili powder and green chili padi. But then I saw that half empty bottle of crushed peanuts which have become my favourite lately. The ones I used in my <a href="http://bluemoonchef.blogspot.sg/2012/05/zingy-potato-upma.html">Zingy Potato Upma</a>.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
And with my note-pad and pen in my daughter's beautiful hands I set about creating this simple, colourful and tasty dish.</div>
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<br /></div>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Tamarind is a sweet and sour fleshy fruit that grows in pods. It is a commonly used fruit in many parts of the world and has many medicinal uses.</div>
High in acid, sugar, B vitamins and calcium, this fruit when ripe is shelled and treated with salt and stored for later use. This is the version available in Asian stores and is used in many Asian curries and preparations.<br />
But the tastiest fruit is the one whacked down from a road-side tree or a neighbour's tree when the owners are taking their nap on a hot sunny afternoon, or the one handed down by your little black-faced monkey-friend sitting on the lush tree in the cool shade of the leaves eating his fruit. I taught mine to pluck and throw it to me. He would clap everytime I caught it in my tiny hands or shake his head and beat his forehead when I didn't, learnt by imitating me, of course.<br />
<br />
<br />
Peanuts are not really nuts but legumes. They grow underground.<br />
These so-called nuts are used in cuisines world-wide, roasted, boiled, salted or just eaten off the pod. Oil from peanut is used for cooking.<br />
It's flour is gluten-free and is used as a flavour-enhancer by chefs. It's milk is given to people affected with lactose-intolerance, just like soyabean milk.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
They are a rich source of Niacin, antioxidants that far exceed the amount in carrots and beets. <strong>Roasting peanuts increases the antioxidant content by as much as 22%.</strong> They are also a good source of Vitamin E, manganese, magnesium, phosphorus, folate and fiber. They are naturally free of trans-fats and sodium. They contain more protein than any true nut, about 25gm., about 48gm. fat of which only 7gm. is saturated, the remaining being monounsaturated and polyunsaturated fat.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
These false nuts are used to combat malnutrition.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
They also contain coenzyme Q10 which is essential for high energy using organs like the heart, liver and the kidneys. Other sources are oily fish, soyabean, spinach and beef.</div>
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<br /></div>
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<br /></div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<u><strong>STUFFED BABY EGGPLANTS</strong></u></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>Ingredients:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>serves 2</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Baby eggplants....................................8 pcs.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Yellow bell pepper.............................1/2, cut into large dice</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Cherry tomatoes...................................10</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Oil.........................................................1 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Cumin seeds..........................................1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>for the tamarind juice:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Tamarind..............................................1 Tbsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Water....................................................1 1/2 cup</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>for the stuffing:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Coriander powder.................................2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Fennel seed powder..............................1 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Turmeric powder...................................1 dash</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red chili powder...................................1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Garam masala powder...........................1/4th tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Tava fry masala......................................1 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Salt..........................................................3/4th tsp. </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Dry raw mango powder...........................1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Crushed peanuts.......................................3Tbsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Small green chili(chili padi)....................1 tsp., finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Dill leaves................................................ 1 spring, for garnish</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>Method:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>To prepare the tamarind juice:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Soak the tamarind in the water for 10 minutes.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Using fingers rub and squeeze the pulp out. Sieve with fingers or thick sieve if available carefully</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
removing any impurities.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Collect this juice in a bowl.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Wash, trim and while keeping the stem intact slit the baby eggplants crosswise, taking care not to cut</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
through.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Steep in salted water for 10 minutes. Drain.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Meanwhile, slit the cherry tomatoes along one side taking care not to cut through.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Cut the yellow bell pepper into large dices.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Heat oil in a wok and <a href="http://bluemoonchef.blogspot.sg/2012/02/eggplant-with-okra-ladys-finger.html">oil-blanche</a> the baby eggplants. Remove and drain on a kitchen absorbent paper </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
towel.</div>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.In a bowl mix together all the ingredients for the stuffing.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Set aside 1 Tbsp of the filling and stuff the remaining into the oil-blanched baby eggplants.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>how to proceed:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Heat oil in a flat pan and add the cumin seeds. When they crackle add the eggplants. Cook for</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
8 to 10 minutes stirring occassionally.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the yellow bell pepper, cherry tomatoes and the reserved stuffing mixture.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Mix well and cook for another 2 minutes, stirring continuously.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the tamarind juice and cover and cook for 10 minutes on low heat till all the juice has evaporated,</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
stirring occassionally, taking care not to caramalize the juices.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Check to see if the eggplants are well done, if not add a little water and cover and cook further till</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
cooked.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Serve hot. Garnish with some dill leaves.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>Note:</u></strong></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-tRdITP_-rbQ/T9Bb5pzJBzI/AAAAAAAAAQk/v5XQXapDgkE/s1600/IMG_1116copy.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" fba="true" height="213" src="http://2.bp.blogspot.com/-tRdITP_-rbQ/T9Bb5pzJBzI/AAAAAAAAAQk/v5XQXapDgkE/s320/IMG_1116copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">stuffed baby eggplants</td></tr>
</tbody></table>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Adding the tamarind juice may delay the cooking process. Hence cooking in the oil and in the pan</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
before the addition of tamarind juice is essential. Add the tamarind juice when the eggplants are almost</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
cooked.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.The bell pepper and cherry tomatoes do not require long to be cooked.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<br /></div>
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<br /></div>
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</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
</div>Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com0tag:blogger.com,1999:blog-2012088075895090949.post-74089140571888537382012-06-06T17:09:00.001+08:002012-07-20T11:44:12.682+08:00CRUNCHY SPICY CROONERS<br />
<br />
This one turns my entire family into crooners. They burst into song. I have never figured out why.<br />
Maybe its because they get their dose of fried food which they are deprived of these days.<br />
But I am the one who has a reason to croon because unbeknown to them I fry some and bake some and mix them up before storing in my large sized jar, which they dig into as soon as they return home from work or school. <br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-hV8fyZ_NAJQ/T88aAGrFzdI/AAAAAAAAAP4/xO4cTccLaj0/s1600/IMG_1085copy2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" fba="true" height="213" src="http://2.bp.blogspot.com/-hV8fyZ_NAJQ/T88aAGrFzdI/AAAAAAAAAP4/xO4cTccLaj0/s320/IMG_1085copy2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crunchy spicy crooners(deep fried and baked)</td></tr>
</tbody></table>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
This recipe is a healthy variation of an Indian crunchy snack.</div>
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The spinach, mint, celery and coriander not only add to the nutritive values but also adds flavour.</div>
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<br /></div>
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Millet flour adds to the taste and also reduces the plain flour content in the recipe.</div>
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Baking it makes it more healthy though I love the deep fried version.</div>
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Millets are mainly starchy and rich in iron and phosphorus, B vitamins (niacin, B6, folic acid), calcium, iron, magnesium and zinc. They contain 11gm. of protein per 100 gm. of the dry grain.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Millets are a mild thyroid peroxidase inhibitor and hence should not be consumed in large quantities by those affected by a thyroid disease.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
They do not contain gluten hence are good for people with gluten intolerance.</div>
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Millet makes up almost 40% of the cereal consumption in Western Africa.</div>
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The millet seeds can be pearl white, pale yellow, brown, grey, slate blue, purple, orange-red, deep-brown or almost black.<br />
<br />
<br />
Click on the links to find out about them.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<u><strong>SPICY CROONERS</strong></u></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>Ingredients:</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>For the Spinach Mint Puree`</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Spinach........................................2 cups</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Mint.............................................1 cup</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Celery stick.................................1/2 cup, peeled and finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Green chili(chili padi)................4 to 5</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Onion..........................................1/4th cup</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Ginger.........................................1 tsp. grated</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Garlic..........................................2 cloves</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Lime juice...................................2 tsp.</div>
.<a href="http://bluemoonchef.blogspot.sg/2012/03/spicy-coriander-dip.html">Spicy coriander dip</a>....................2 Tbsp.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Salt..............................................to taste</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Garam masala powder................1 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red chili powder........................2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.<a href="http://bluemoonchef.blogspot.sg/2012/02/corny-pancakes-in-yogurt-sauce.html">Roasted cumin seed powder</a>.......2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<strong><u>for the dough:</u></strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Plain flour/all purpose flour........2 cups</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Blue corn grits.............................1/2 cup*</div>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Semolina......................................1/4th cup</div>
.Millet flour...................................1 cup<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Sesame seeds................................1 Tbsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Carom seeds..................................2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Flax seed powder..........................1 Tbsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red chili powder...........................2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Garam masala powder...................2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.<a href="http://bluemoonchef.blogspot.sg/2012/02/corny-pancakes-in-yogurt-sauce.html">Roasted cumin seed powder</a>..........1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Salt.................................................to taste, approximately 1 1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Soda-bi-carbonate........................1/2 tsp</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Oil................................................1/4th cup</div>
.Green paste...................................1 cup<br />
.Water.............................................1Tbsp.<br />
<br />
<strong><u>Spice mix:</u></strong><br />
.<a href="http://bluemoonchef.blogspot.sg/2012/02/corny-pancakes-in-yogurt-sauce.html">Roasted cumin seed powder</a>..........1 tsp.<br />
.Red chili powder............................1 tsp.<br />
.Black salt.........................................1/4th tsp.<br />
.Dry raw mango powder(amchur)......1 tsp.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Salt....................................................to taste</div>
.Garam masala powder(optional).......1/2 tsp.<br />
.Dry mint leaves..................................1 tsp. crushed into powder<br />
<br />
<strong><u>Method:</u></strong><br />
.Grind together all the ingredients of the spinach mint puree`.<br />
.Mix together the ingredients for the spice mix and set aside.<br />
.Mix together all the dry ingredients for the dough.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the oil and 1 cup of the green paste, water and knead a hard dough.</div>
.Cover with a plastic cling film and set aside for 30 minutes.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WuooZ2Zzy4Q/T88cM8xgyNI/AAAAAAAAAQM/Vzc2Kah1SAw/s1600/IMG_1029copy3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="149" src="http://4.bp.blogspot.com/-WuooZ2Zzy4Q/T88cM8xgyNI/AAAAAAAAAQM/Vzc2Kah1SAw/s320/IMG_1029copy3.JPG" width="320" /></a></div>
<br />
<strong><u>How to proceed:</u></strong><br />
<strong><u>Fry them</u></strong><br />
.Heat oil in a deep wok for frying.<br />
.Knead the dough once more before rolling out.<br />
.Divide into 6 equal portions.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Roll out and cut into discs of 1 inch diameter of 4 mm thickness.</div>
.Roll them out into still thinner discs and using a fruit carving knife make a number of slits on the <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-WvefYqfZ2d4/T88ayPZah-I/AAAAAAAAAQA/kcsRjrS5WG8/s1600/IMG_1062copy.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" fba="true" height="213" src="http://3.bp.blogspot.com/-WvefYqfZ2d4/T88ayPZah-I/AAAAAAAAAQA/kcsRjrS5WG8/s320/IMG_1062copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cutting and rolling crooners</td></tr>
</tbody></table>
surface leaving 2 to 3 mm. along the<br />
circumference. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Roll tightly into cigar shapes sealing the ends</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
with a little water.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Gently expose the center by prying the slits</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
open, taking care not to break the delicate</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
cigars.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
OR</div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Simply cut the rolled out dough into diamond</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
or square shapes of 1 cm. and 4 mm.<br />
thickness.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Test the oil for right temperature by putting a</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
small portion of the dough into the oil. If it</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
slowly rises</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
to the top the oil is ready. If it rises instantly</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
the oil may be just a little too hot.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Add the prepared cigars or squares or diamonds or discs into the oil and stirring constantly fry on low</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
heat till crisp and golden brown.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Drain on a kitchen paper towel.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Sprinkle the spice mix and toss.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Serve hot as a munchy with tea or store in an airtight container when cool for later use.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><u>Bake them</u></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Pre-heat the oven to 180 degree C.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="http://2.bp.blogspot.com/-sZLIwydKcqQ/T88ZelnKqXI/AAAAAAAAAPw/YHjQcuQELcg/s1600/IMG_1042copy2.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" fba="true" height="154" src="http://2.bp.blogspot.com/-sZLIwydKcqQ/T88ZelnKqXI/AAAAAAAAAPw/YHjQcuQELcg/s320/IMG_1042copy2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">on a baking tray</td></tr>
</tbody></table>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.On a lightly greased a baking tray put the cigar or squares or discs or any shape you like made of this</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
spicy dough.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Brush lightly with a little milk and bake for 15 to 20 minutes until crisp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Sprinkle the spice mix and toss.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Cool and store in an air-tight container.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<strong><u>Note:</u></strong><br />
.The crooners are ready when they finally start to settle at the bottom and change colour to light <br />
greenish brown.<br />
.Test to see if crisp. If not fry some more on low heat.<br />
*Blue corn grits add the colour and crunch and can be substituted with yellow corn grits.<br />
.The deep fried ones turn out darker than the baked ones.Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com2tag:blogger.com,1999:blog-2012088075895090949.post-13718334868343288842012-05-31T11:12:00.001+08:002012-06-03T12:12:04.100+08:00PARTHI'S JACKFRUIT<br />
<br />
As a 2nd grader, I used to be very happy every time my grandmother announced at breakfast that she would be leaving for the zoo shortly and that my sister and me must get ready should we want to go there. <br />
Initially I used to wonder what she meant by that.<br />
Did she at her age like to visit the animals at the zoo? Sure she was a young grandmother, still in her forties but the zoo was a little too much for me to understand. Well, happily my sister and I used to get into the car along with her and she would let us out near the lion cage and continue ahead with instructions to meet in an hour at the same place.<br />
<br />
Very very mysterious!!!<br />
<br />
On one such visit to the zoo I got out of the car in front of the lion's cage and greeted him with a roar.<br />
And he in turn, did the same. I fled at top speed to the safety of the car, which was just 2 steps away but felt like two miles, and refused to get down. <br />
<br />
And soon the mystery was unravelled.<br />
<br />
I found my grandmother with two men in tow, standing at the bottom of huge Jackfruit trees with large-sized, beautiful fresh green coloured unshapely fruits hanging along the tree-trunk, pointing upwards towards one fruit. One of the men climbed up the tree with a sickle hanging from his waist and cut the prized fruit off the trunk and threw it down where the second man picked it up and put it into our car trunk- a word oft used in our home, inspite of 200 years of British rule, the result of grandfather's education in the United States of America.<br />
<br />
This was the only way we used to get our jackfruit- from the trees at a<strong> zoo.</strong><br />
<br />
Thus, via one trunk to the other these lovely jackfruits travelled home right into the hands of a special chef named <strong>Parthi </strong>who would cook them, out in the open as no onions and garlic could enter my grandmother's kitchen.<br />
<br />
I would deligently watch him peel the tough and rough skin off and cook this lovely dish.<br />
Over the years I have tried to recall all the ingredients and have finally arrived at this recipe.<br />
<br />
<br />
Funnily, up until a few years ago my friends and I used to pluck our fruit from trees which were luckily not tall and the fruits were much lower along the trunk. We used our own knives to take them off the tree and much to the surprise of my grandmother did all the cutting and peeling ourselves.<br />
<br />
An absolute favourite with my family and friends and is never enough.<br />
It is the vegetarian dish I have mentioned in my earlier post <a href="http://bluemoonchef.blogspot.com/2012/05/my-protest-salad.html">My Protest Salad</a>.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GJSQAEvMr-I/T8bZ6wNuj6I/AAAAAAAAAPc/dl2JtnBsOMI/s1600/IMG_1013copy4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="319" rba="true" src="http://1.bp.blogspot.com/-GJSQAEvMr-I/T8bZ6wNuj6I/AAAAAAAAAPc/dl2JtnBsOMI/s320/IMG_1013copy4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parthi's jackfruit</td></tr>
</tbody></table>
It is starchy and fibrous and a good source of dietary fiber.<br />
<strong><u>PARTHI'S JACKFRUIT</u></strong><br />
<strong><u>Ingredients:</u></strong><br />
.Jackfruit, raw..................................400gms., peeled<br />
.Oil...................................................1 1/2 Tbsp.<br />
.Oil...................................................for frying<br />
.Coriander leaves.............................2 Tbsp, finely chopped for garnish<br />
.Cumin seeds....................................1 tsp.<br />
.Garlic..............................................1 clove, finely chopped<br />
.Cinnamon stick................................1 small<br />
.Pepper corns...................................5<br />
.Cloves.............................................2<br />
.Bay leaves.......................................1<br />
.Black Cardamom.............................1<br />
.Water...............................................3 cups<br />
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<strong><u>For the gravy:</u></strong><br />
.Onion..............................................1 cup, sliced thinly<br />
.Garlic.............................................2 tsp., finely chopped<br />
.Ginger.............................................1 tsp, grated<br />
.Small red chili(chili padi)...............1 tsp, finely chopped<br />
.Yogurt..............................................1 Tbsp.<br />
.Tomato.............................................1/4th cup, finely chopped<br />
.Tomato puree...................................6 Tbsp.<br />
.Coriander powder............................2 tsp.<br />
.Turmeric powder..............................1/4th tsp.<br />
.Red chili powder..............................1/2 tsp.<br />
.Garam masala powder......................1/4th tsp.<br />
.Cumin seeds......................................1 tsp.<br />
.Salt....................................................to taste<br />
<br />
<strong><u>Method:</u></strong><br />
<strong><u>How to remove the skin:</u></strong><br />
.Apply oil on the palms of your hands and a large chef's knife.<br />
.Cut 1/2 inch thick round slices of the young raw jackfruit (along with the skin).<br />
.Cut each round into 6 to 8 segments.<br />
.Cut off the skin.<br />
.You may need to repeat the oil application on palms and the knife a number of times.<br />
.This is the easiest way to remove the tough skin.<br />
.Wash and drain and set aside on a clean kitchen cloth to air dry for 15 minutes.<br />
<br />
<strong><u>To prepare the raw fruit for further use:</u></strong><br />
.Heat oil for frying in a deep wok.<br />
.Fry all the jackfruit pieces in batches, till crisp and lightly coloured*.<br />
.Drain on a kitchen paper towel.<br />
<br />
<strong><u>For the gravy:</u></strong><br />
.In a mortar and pestle pound together onion, garlic, salt, red chili, ginger, cumin seeds, coriander powder,<br />
turmeric powder, red chili powder, garam masala powder, and tomato to make a rustic paste.<br />
.Add the yogurt and mix well.<br />
OR<br />
.Alternatively grind together in a blender onion, garlic, ginger, green chili, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala powder, tomato, yogurt and salt.<br />
<br />
<strong><u>How to proceed:</u></strong><br />
.Heat 1 Tbsp ghee(clarified butter)*in a <a href="http://bluemoonchef.blogspot.com/p/pressure-cooking.html">pressure cooker</a>.*<br />
.Add cinnamon stick, cumin seeds, garlic, bay leaves, cloves, black cardamom, black pepper corns<br />
.Add the onion paste and on low to medium heat fry till dry.<br />
.Add the tomato puree, fried jackfruit and salt to taste. Mix well.<br />
.Add water, and pressure cook for 30 minutes on low to medium heat.<br />
.Check after the steam has released. If still undone, cook for some more time till it melts in the mouth*<br />
but does not disintegrate.<br />
.Serve hot with rice or naan or any Middle-Eastern or Indian breads.<br />
<br />
<strong><u>Note:</u></strong><br />
*A whole fruit will yield a lot more than required for this recipe, hence at this point all the remaining<br />
jackfuit can be deep fried and frozen.<br />
.Alternatively pre-peeled and cut jackfruit is available in Asian stores and can be bought as required.<br />
<br />
*Frying the bay leaves, cloves, black cardamom, black pepper corns and cinnamon stick in ghee(clarified butter) makes them very flavourful as compared to frying them in oil.<br />
*Pressure cooking reduces the time taken to cook.<br />
*Choose a very tender raw jackfruit.<br />
.Choosing the right jackfruit: It should be hard, green on the outside and should not have it's<br />
characteristic odour if buying whole. If available in pre-peeled cut form it should white not yellow <br />
coloured.<br />
.The seeds of this young fruit are edible and tasty.<br />
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<tr><td class="tr-caption" style="text-align: center;">parthi's jackfruit</td></tr>
</tbody></table>Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com0tag:blogger.com,1999:blog-2012088075895090949.post-79309298656089866612012-05-29T19:45:00.000+08:002012-05-31T13:26:22.641+08:00FRESH GOOSEBERRY PICKLE<br />
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I love eating sour fruits like the Indian gooseberry, carissa carandas known as karonda in India, raw tamarind, raw mangoes, guavas and red jujubes (ber) which were a usual recess(lunch break) fare in school days when carts laden with these sour delectables used to be parked outside the school and we would run out of the gates to buy them. <br />
Home cooked meals were relegated to the latter part of the recess or were eaten on the walk back home or else mom would be upset.<br />
Later, as we grew older and started getting noticed by boys and noticing them, the money we spent on these sour delectables got lesser and lesser even though we got more of these fruits, because now the lads would buy and give them to us, to impress us. Now the boys have turned into handsome men but they still go all out to impress us women, though no longer with the sour fruits.<br />
<br />
I love eating the gooseberries especially if they belong to the neighbour's tree. Plucking them off the neighbour's tree right under her very nose was the best part of my holidays. She would yell and scream and complain to my mom but I never stopped. I miss her tree which now no longer exists.<br />
As a tribute to that tree and those lovely times at school I would like to share my favourite fresh pickle recipe.<br />
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Pickles of gooseberry, carissa carandas, tamarind, raw mangoes, guavas and jujubes are quite common in India. All these fruits are rich in vitamin C. With high vitamin C in my daily diet I was protected from minor colds and coughs all through school.<br />
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These berries are salted and dried and a handful can be eaten anytime. These berries are also a natural dye and can be used to colour hair black.<br />
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<tr><td class="tr-caption" style="text-align: center;">fresh gooseberry pickle</td></tr>
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<strong><u>FRESH GOOSEBERRY PICKLE</u></strong><br />
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<strong><u>Ingredients:</u></strong><br />
<u><strong>For the gooseberry:</strong></u><br />
.Indian gooseberry...........................1 cup<br />
.Turmeric powder...........................1/2 tsp.<br />
.Salt.................................................1 tsp.<br />
.Water..............................................2 cups<br />
<br />
<strong><u>For the pickle:</u></strong><br />
.Red chili (large).............................1/2 cup, cut into large-sized pieces<br />
.Green chili (large)..........................1/2 cup, cut into large-sized pieces<br />
.Oil..................................................1/4th cup<br />
.Asafoetida powder.........................1/4th tsp.<br />
.Green chili(small)..........................1 tsp. finely chopped<br />
.Ginger............................................1 tsp, grated<br />
.Fennel seeds..................................1/2 tsp.<br />
.Cumin seeds..................................1/2 tsp.<br />
.Onion seeds(kalonji).....................1/4th tsp.<br />
.Coriander powder..........................4 tsp.<br />
.Turmeric powder...........................1/2 tsp.<br />
.Red chili powder...........................1 tsp.<br />
.Raw dry mango powder.................2 tsp.<br />
.Salt.................................................to taste<br />
<br />
<br />
<br />
<strong><u>Method:</u></strong><br />
.Wash the gooseberries. In a pan add 2 cups of water, salt, turmeric powder and gooseberries and boil<br />
them covered till the segments start to separate, about 10-12 minutes.<br />
.Drain* and cool (enough to be able to handle).<br />
.Press the gooseberry at the top and bottom to separate the segments, revealing a dark green seed.<br />
.Discard the seed.<br />
.Prepare all the other ingredients.<br />
.Heat oil in a pan and add cumin seeds, onion seeds and fennel seeds and stir fry for 30 seconds.<br />
.Add ginger, finely chopped green chilies and stir fry for 30 seconds.<br />
.Add coriander powder, turmeric powder, red chili powder, raw mango powder and salt.<br />
.Add 1 tsp. water and bring to boil(5 seconds).<br />
.Add the gooseberry segments, large red and green chili and mix well.<br />
.Cook for 3 to 4 minutes until glazed.<br />
.Remove from heat and serve as a condiment with stuffed parathas( Indian stuffed breads) or can be<br />
added to the burger or any sandwich to give that extra punch and nutrients.<br />
.Or cool and store in a glass jar. This fresh pickle does well for a week in the refrigerator.<br />
<br />
<strong><u>Note:</u></strong><br />
.Gooseberry pickle is rich in vitamin C and 4 to 5 segments a day should be added to the diet.<br />
*The boiling liquid can be used to make dough or added to a gravied curry.<br />
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<tr><td class="tr-caption" style="text-align: center;">fresh gooseberry pickle</td></tr>
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Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com0tag:blogger.com,1999:blog-2012088075895090949.post-45620880081490739212012-05-28T21:49:00.002+08:002012-08-10T15:59:31.506+08:00ZINGY POTATO UPMA<br />
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With a houseful of hungry mouths for breakfast and feeling the laziest of all that Saturday morning I dragged myself into my lovely kitchen and looked around for inspiration. All I saw was a bagful of Russet potatoes which certainly did nothing to cheer me up. Looking into my pantry I saw a jarful of coarsely powdered skinless peanuts which I had readied for another recipe I was planning on making to impress my parent-in-laws. Still I felt no emotion stir within my bosom. Thinking I would make some Rosti, I started to collect the necessary ingredients and announced the menu to whoever would listen on that lazy morning. Everybody cheered excitedly, but I still didn't feel cheered or excited.</div>
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The thought of making so many heart-shaped rostis was not in any way exciting, so I tried to find a </div>
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way-out of the time-consuming breakfast menu.</div>
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<br /></div>
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And then, the Eureka moment of my life struck me, on that lazy Saturday morning.</div>
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With a devilish glint in my eyes and an evil grin on my lips I set about on my surprise impress-the-in-laws-mission.</div>
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Yes!! I would use all the grated russet potatoes and make an Upma, a South-Indian preparation usually made with semolina, that I often prepared for breakfast on week-ends. </div>
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That would surely impress my South-Indian in-laws. Finally, some excitement and then I remembered the crushed peanuts and soon I was in a euphoric state of mind.</div>
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Hurray!! I was about to create a new recipe....(Rospotma...rosti inspired potato upma)</div>
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<tr><td class="tr-caption" style="text-align: center;">Zingy potato upma</td></tr>
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Potatoes are starchy edible tubers and make great filling breakfast. There are approximately 5000 varieties of potatoes worldwide, purple and red and brown of various sizes. Potatoes have travelled the world and become a staple throughout. Known mainly for the starch content, they also contain vitamins and minerals and phytochemicals. If eaten with skin a medium-sized potato can give as much as 25 to 27 mg of vitamin C, contains potassium, vitamin B6 and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorous, zinc, iron and fiber.<br />
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Potatoes have a bad reputation due to the high carbohydrate content mainly in the form of starch.<br />
But they have some very little known but healthy qualities about them. <br />
<br />
They offer protection against colon cancer as they contain a small but significant portion of total starch that is resistant to the enzymes in the stomach and the small intestine thus reaching the large intestine undigested thereby providing bulk. <strong>The amount of this starch in the potatoes increase to almost double the quantity if they are cooked and then cooled.</strong> They have many other benefits. Potatoes also lower the plasma cholesterol and the triglyceride concentrations.<br />
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They should not be stored below 4 degree centigrade as it converts the starch to sugar and when these potatoes are deep fried they lead to increase in the acrylamide content which may be carcinogenic in nature. Boiled starchy food does not contain this compound.<br />
<br />
Sometimes the potatoes start to sprout while waiting to be used. Such potatoes contain toxins and should be discarded or the sprouted portion of the potato should be cut off and planted in a pot to grow new potatoes. Green potatoes should not be eaten. <br />
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<u><strong>ZINGY POTATO UPMA</strong></u></div>
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<strong><u>serves 5</u></strong></div>
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<strong><u>Ingredients:</u></strong></div>
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.Russet Potato.......................................550gm/4 medium sized/4 cups, grated thickly</div>
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.Yellow bell peppers............................1/4th cup, chopped</div>
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.Red bell peppers..................................1/4th cup, chopped</div>
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.Yellow Zuchhini..................................1/4th cup, chopped</div>
.French beans........................................1/4th cup, finely chopped<br />
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.Carrot...................................................1/4th cup, grated thickly</div>
.Split chickpeas(chanadal)....................1 Tbsp.<br />
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.Mustard seeds......................................1/2 tsp.</div>
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.Ginger..................................................1 tsp., grated</div>
.Red chili(chili padi)............................1tsp., finely chopped<br />
.Curry leaves.........................................10<br />
.Coarsely powdered skinless peanuts....1/4th cup<br />
.Asafoetida powder...............................2 pinches<br />
.Salt.......................................................to taste<br />
.Oil........................................................1 Tbsp.<br />
.Coriander leaves..................................2 Tbsp., finely chopped<br />
.Lime juice............................................2 tsp.<br />
<br />
<br />
<strong><u>Method:</u></strong><br />
.Peel and wash all the potatoes.<br />
.Boil water in a large pan.<br />
.Using thick grating blades of the mandolin, grate the potatoes.<br />
.Put the grated potatoes into the pan of rolling boiling water to parboil the potato gratings.<br />
.Remove using a slotted spoon after 90 seconds or when the water starts to boil again.<br />
.Immediately immerse in a large bowl of iced water for 2 minutes.<br />
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<tr><td class="tr-caption" style="text-align: center;">thick potato gratings in iced water</td></tr>
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<strong><u>How to proceed:</u></strong></div>
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.Heat 1/2 Tbsp. oil in a large wok.</div>
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.Add the mustard seeds. When they splutter add the grated ginger, curry leaves, split chickpeas(chanadal), coarsely powdered peanuts, asafoetida powder and mix well.</div>
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.Stir fry for about 2 minutes or until the peanuts and the split chickpeas turn crisp and start to change</div>
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colour.</div>
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.Add the prepared vegetables, chopped red chili and 1/2 tsp. of salt and mix well.</div>
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.Stir fry for 2 to 3 minutes or until glazed.</div>
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.Drain the potatoes and squeeze dry.</div>
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.Add the potatoes to the vegetable mixture in the wok.</div>
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.Add the remaining oil.</div>
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.Stir fry for 5 to 7 minutes.</div>
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.Check for salt. Add approximately 1/2 tsp. salt or to taste and mix well.</div>
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.Add chopped coriander leaves and lime juice and mix well, gently.</div>
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.Garnish with coriander sprig and serve hot with <a href="http://bluemoonchef.blogspot.com/2012/03/spicy-coriander-dip.html">spicy coriander dip</a> on the side.</div>
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<tr><td class="tr-caption" style="text-align: center;">zingy potato upma</td></tr>
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Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com2tag:blogger.com,1999:blog-2012088075895090949.post-60791212359757884462012-05-25T22:38:00.000+08:002012-05-25T22:38:26.156+08:00GRILLED RYE PITTA POCKET SANDWICH<br />
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Pitta pocket sandwiches are very welcome in my home. They are so easy to put together, provided you have collected/ prepared all the necessary ingredients in advance.<br />
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Made of Rye flour these are healthier than the usual white flour version. <br />
If making the bread at home you can proof the dough for as long as 12 hours before rolling into the circular discs. This will give a softer, fluffier bread. <br />
Pitta bread sandwiches are nutritious as they have salad greens and vegetables, protein in the form of hummus, falafal and tzatziki, carbohydrates in the rye bread, and are low in fat content as the breads contains almost negligible amount of oil. Being colourful they contain a wide range of phyto-nutrients. The Chickpeas are an absolute must in a healthy diet. I spoke about their benefits in my previous post <a href="http://bluemoonchef.blogspot.com/2012/05/falafal.html">Falafal</a>.<br />
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A complete meal in itself as they contain all the 5 food groups. These sandwiches do very well as a <br />
one-dish-meal.<br />
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<tr><td class="tr-caption" style="text-align: center;">grilled rye pitta bread pocket sandwich</td></tr>
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You can as easily eat them on the streets of Paris in the early morning market, held twice a week, as you can savour them in most large cities of the world or in the warm kitchen of your own home or of course in the place of origin.</div>
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It made me quite sad when I saw the perfectly puffed up pitta bread torn apart and stuffed with the salad, hummus, tzatziki and broken up falafal and then rolled into a wrap and grilled. The taste was outstanding, though I prefer the exotic looks of the bread when it is stuffed like a pocket and then grilled. It gives a crisp bread on the outside and soft bread on the inside.</div>
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Make the bread small sized and serve in a cocktail party like I do or make them larger and serve as a main meal. <br />
It is extremely filling, incredibly tasty but you have never ever had enough. That is the reason I make them small in size so that the mind reads the number of sandwiches eaten and just stops me from taking more. This is definitely the one place my tongue and brain have a massive fight. My stomach has absolutely no say in the matter.<br />
<br />
<strong><u>The recipes for the ingredients are available when you click links on the ingredient list.</u></strong><br />
<strong><u>Ingredients:</u></strong><br />
.<a href="http://bluemoonchef.blogspot.com/2012/04/baby-dark-rye-pitta-bread-pockets.html">Rye pitta breads</a><a href="http://www.blogger.com/"></a><span id="goog_1102921398"></span><span id="goog_1102921399"></span>.............1 recipe(makes 16 discs, and 32 pitta pockets)<br />
.<a href="http://bluemoonchef.blogspot.com/2012/05/minty-limy-hummus.html">Limy minty hummus</a>........1 recipe<br />
.<a href="http://bluemoonchef.blogspot.com/2012/05/my-protest-salad.html">My protest salad</a>.............1 recipe<br />
.<a href="http://bluemoonchef.blogspot.com/2012/05/falafal.html">Falafal</a>............................1 recipe(makes 32)<br />
.<a href="http://bluemoonchef.blogspot.com/2012/05/tzatziki.html">Tzatziki</a>...........................1 recipe<br />
.Red chili flakes...............to taste<br />
<br />
<strong><u>Method:</u></strong><br />
.Place one pitta bread disc on a cutting board. Using a sharp knife, cut through the centre into two equal <br />
halves.<br />
.Open out the pockets gently.<br />
.Apply hummus on the insides of the pitta pocket.<br />
.Stuff the salad.<br />
.Stuff in one falafal disc. These can be lightly broken with hand by pressing between the thumb and<br />
forefinger if desired.<br />
.Top with the Tzatziki.<br />
.Grill in a table top grill or eat as is.<br />
<br />
<u><strong>OR</strong></u><br />
.Cut the pittas into halves and grill them in a table top grill for 2 minutes or until crisp on the outside.<br />
.Gently pry them open and apply the the hummus on both sides inside the piita pocket.<br />
.Fill the cavity with the salad and stuff in the falafal.<br />
.Top with Tzatziki and sprinkle some red chili flakes to add the kick to the sandwich.<br />
.Serve hot.<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ydhzh4RnUWE/T79eIieXKQI/AAAAAAAAAOA/yLVW2-JCAU8/s1600/IMG_0916copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" qba="true" src="http://2.bp.blogspot.com/-ydhzh4RnUWE/T79eIieXKQI/AAAAAAAAAOA/yLVW2-JCAU8/s320/IMG_0916copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">grilled rye pitta pocket sandwich</td></tr>
</tbody></table>
<strong><u>Note:</u></strong><br />
.Add a little grated radish to the tzatziki for that extra punch and flavour.<br />
.You can also substitute the red chilli flakes with Harissa which is a Moroccon hot chili paste made of dry red chili, garlic, coriander seeds, cumin seeds, caraway seeds and olive oil. It really adds the zing.<br />
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</div>Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com2tag:blogger.com,1999:blog-2012088075895090949.post-9880042425935413372012-05-25T17:26:00.000+08:002012-07-19T18:30:46.241+08:00MY PROTEST SALAD<br />
<br />
Many years ago vegetarianism was not a concept that was understood well, outside of India.<br />
<br />
Go to most restaurants even today and you will get a plate of salad and if you say that you are really hungry you would get a blank look and then would be offered a basket of bread and may be some blue cheese which is again considered non-vegetarian as it contains Rennet- an enzyme from the stomach lining of a cow. They never do offer the few vegetarian cheeses.<br />
<br />
Worst still, if you happen to go to a gourmet restaurant you will be served 2 tiny pieces of beetroot or carrot cooked in some wine or some exotic ingredient, that would empty your wallet and keep your stomach empty too.<br />
<br />
Though, I have through various hilarious experiences come to the conclusion that there is no such person as a true carnivore.<br />
It is just mind-play.<br />
<br />
To prove my point let me tell you a story- two experiments that I repeated for some authenticity.<br />
<br />
In one experiment I invited a large group of self-declared-carnivores and didn't tell them what kind of food I was going to serve.<br />
At every bite, one and all said they loved the fish, or the chicken or the pork that they were eating.<br />
I smiled and let them enjoy and basked in the glory.<br />
At the end of the meal I announced that they had just eaten a totally vegetarian meal. <br />
<br />
There was a two minute open-mouthed silence. <br />
<br />
Then they started talking all at once, saying that was not possible.<br />
<br />
To prove that it was not a freak incident I repeated the experiment with three other large groups of people, again with the same result.<br />
<br />
In my second experiment, many years ago, I served to groups of people a particular vegetarian preparation <a href="http://bluemoonchef.blogspot.com/2012/05/parthis-jackfruit.html">Parthi's jackfruit</a> and told them it was Veal/Mutton. Even though they were aware that I am a vegetarian and do not bring meat inside my house, they believed me.<br />
Enjoying the meal thoroughly they thanked me for getting the meat into the house and cooking it for them.<br />
When I laughed and told them that it was a vegetable they had been savouring, they did not believe me.<br />
Some telephoned me well after midnight to ask me if it was pork. <br />
<br />
Vegetables have great flavours and when combined with pulses and legumes they can give any carnivorous meal a run for the money. <br />
<br />
I have been served so many leaves over the years at restaurants that I call salads my PROTEST meal.<br />
I accept a plate or a bowl of salad absolutely under protest.<br />
<br />
I refuse to even eat any mayonnaise at such places(though I am an Eggitarian- an Indian term for an Ovo-Lacto vegetarian).<br />
<br />
Another vegetarian woe is the oil used for frying.<br />
A vegetarian nose can detect if the oil used for frying the tempura, has been used to fry meat, as the oil takes the flavour of the food product fried in it. So when I order my fries or tempura I make sure that they use a fresh clean pan with fresh oil.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-7lVD9NZ94FM/T79NWQVbWgI/AAAAAAAAANs/XmcS3muq-VA/s1600/IMG_0862copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" qba="true" src="http://3.bp.blogspot.com/-7lVD9NZ94FM/T79NWQVbWgI/AAAAAAAAANs/XmcS3muq-VA/s320/IMG_0862copy.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my protest salad</td></tr>
</tbody></table>
<br />
Well, now I am going to share my favourite salad recipe, the one I serve on my own dining table- the one I truly enjoy.<br />
I stuff this one in my pitta bread or in a focaccia sandwich or just eat it in a large quantity before a particularly favourite meal, usually rich in calories. This definitely fills my stomach up with a lot of roughage and prevents me from eating that favourite meal like a glutton.<br />
<br />
<br />
<strong><u>MY PROTEST SALAD</u></strong><br />
<strong><u>serves 4</u></strong><br />
<br />
<strong><u>Ingredients:</u></strong><br />
<strong><u>For the Orange-Lime dressing:</u></strong><br />
<br />
.Lime juice....................................2 tsp.<br />
.Orange juice.................................2 Tbsp.<br />
.White vinegar...............................1/2 tsp.<br />
.Honey...........................................1Tbsp.<br />
.Extra virgin olive oil....................2 Tbsp.<br />
.Garlic...........................................1 large cloves<br />
.Salt...............................................to taste(approx.1 tsp.)<br />
.Black pepper powder...................1/2 tsp.<br />
.Red chili flakes............................2 pinches <br />
.Dried basil leaves........................1 pinch<br />
.Dried oregano leaves....................1 pinch<br />
.Raisin............................................2 Tbsp.<br />
<br />
<br />
<strong><u>For the salad:</u></strong><br />
.Iceberg lettuce leaves..................1/4th cup, tightly packed<br />
.Buttercup lettuce leaves...............1/4th cup, tightly packed<br />
.Purple-leafed lettuce leaves........1/4th cup, tightly packed<br />
.Basil leaves.................................6<br />
.Mint leaves..................................10<br />
.Arugula leaves(rocket leaves).....1/4th cup, tightly packed<br />
.Cherry tomatoes...........................1/4th cup, roughly chopped or cherry tomatoes halved<br />
.Yellow Zucchini..........................1/4th cup, cut into 1 cm dice<br />
.Red and yellow bell peppers.......1/4th cup, cut into 1 cm. dice<br />
.Red onion....................................1/4th cup, thinly sliced<br />
.Asparagus.....................................2, cut into 1 inch pieces<br />
.Walnut.........................................2 Tbsp. roughly chopped<br />
.Pumpkin seeds.............................1 Tbsp. lightly roasted <br />
.Baby raddish...............................4, thinly sliced<br />
.Black olives................................6 (4 thinly sliced and 2 for garnish)<br />
.Olive oil......................................1 tsp.<br />
.Salt...............................................1 pinch<br />
<br />
<br />
<strong><u>Method:</u></strong><br />
<strong><u>For the Orange-Lime </u></strong><strong><u>salad dressing:</u></strong><br />
.Crush the garlic clove with salt in a mortar and pestle.<br />
.Add the extra virgin olive oil, orange juice, lime juice, black pepper powder, red chili flakes,<br />
dried oregano leaves, dried basil leaves, honey and raisins.<br />
.Set aside in the mortar and pestle for 5 minutes.<br />
.Crush the raisins coarsely.<br />
.Store in a glass bottle in a refrigerator for 2 to 3 hours or up to 24 hours.<br />
.Add to salad or use as a dip for freshly baked bread.<br />
<br />
<strong><u>For the salad:</u></strong><br />
.Wash and squeeze dry all the leaves.<br />
.Roughly tear the lettuce leaves and set aside all the leaves.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-QieTnElNJPw/T79NBRGzG0I/AAAAAAAAANk/KEJBUZw3hPo/s1600/IMG_0881copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" qba="true" src="http://2.bp.blogspot.com/-QieTnElNJPw/T79NBRGzG0I/AAAAAAAAANk/KEJBUZw3hPo/s320/IMG_0881copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">salad with the salad dressing in the centre</td></tr>
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.Heat oil in a flat pan and add the asparagus, zucchini, red and yellow bell peppers and a pinch of salt.<br />
.When slightly cooled mix together with all the leaves, red onion, 4 olives sliced thinly, baby radish<br />
sliced thinly, tomatoes, walnut and pumpkin seeds. <br />
.Add the dressing to the salad just before serving.<br />
<br />
<br />
<strong><u>Note:</u></strong><br />
.A salad leaf mixture available in super markets does well as there are various types of leaves such as <br />
baby spinach, red chard, oak leaf, endive and many more all together in one box.<br />
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<br />Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com0tag:blogger.com,1999:blog-2012088075895090949.post-77382183547916043612012-05-17T21:37:00.000+08:002012-05-22T12:52:55.103+08:00FALAFAL<br />
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Pitta breads without Falafal are incomplete. The first time I ate falafal, it was stuffed inside a pitta bread at a quaint roadside Middle-Eastern joint surrounded by mountains in New Zealand. No wonder I fell in love with it instantaneously. New Zealand has been the most beautiful of all places I have visited and I think the best place to fall in love with anything. A scenic place with a lake within a lake, with poppies growing along the roadside, with sulphur fumes coming out of the cracks on the roads as you drive on them, with a thousand waterfalls coming down the mountains on a rainy day, where every mountain seems to be owned by somebody, with red grass and yellow grass growing alongside each other, with valleys full of beautiful lavender coloured flowers. This land of the volcano is so beautiful that the only emotion you can feel is Love. So I just fell in love with my first ever falafal stuffed within a pitta.<br />
<br />
Made of chickpeas this snack can be used as a starter at any dinner party. It can be used in Indian curries or in Italian pastas, chopped and added to a salad and of course stuffed within a puffed-up pitta pocket. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-iFaeQpUsXY0/T7TyQa7xevI/AAAAAAAAANY/KRaWhSWnUHI/s1600/IMG_0826copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" kba="true" src="http://1.bp.blogspot.com/-iFaeQpUsXY0/T7TyQa7xevI/AAAAAAAAANY/KRaWhSWnUHI/s320/IMG_0826copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Falafal</td></tr>
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Chickpeas or garbanzo beans or kabuli chana are very rich in dietary fiber that helps in a better blood fat regulation and lowering the levels of LDL-cholesterol, total cholesterol and triglycerides. It helps control the blood sugar levels and insulin secretion.</div>
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Including these beans in the diet helps in lowering the risk of colon cancer and other colon problems. It consists of insoluble dietary fiber that is metabolised by bacteria in the colon giving rise to large amounts of short chain fatty acids which gives energy to the intestinal cells thus lowering the risk of colon problems.</div>
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The outer seed coat of these beans contain antioxidants and the darker the colour of the skin the more antioxidants. So do not throw away the darker ones or the irregular shaped ones as they are healthier.</div>
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Just a half cup of this bean is beneficial and helps in controlling diabetes, heart problems and cancer.</div>
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Apart from the very healthy dietary fiber these beans contain molybdenum, manganese, folate, tryptophan, protein, copper, phosphorus, and iron. Canning these beans reduces the folate content.</div>
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<strong><u>FALAFAL</u></strong></div>
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<strong><u>Ingredients:</u></strong></div>
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.Chickpeas(raw)......................1 cup</div>
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.Water......................................3 cups</div>
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.Oil..........................................for deep frying</div>
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.<a href="http://bluemoonchef.blogspot.com/2012/02/spinach-chutney.html">Spinach chutney cubes</a>............4 or 4 Tbsp.</div>
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.Mint chutney...........................1 Tbsp.</div>
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.Green chili.............................2 tsp., finely chopped</div>
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.Ginger....................................1 tsp., grated.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Mint leaves.............................2 Tbsp., finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Coriander leaves....................2 Tbsp., finely chopped</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Tava fry masala......................1 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Coriander powder..................1 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Red chili powder...................1 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Raw mango powder...............2 1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Salt.........................................to taste</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Cashew nuts...........................3 Tbsp., coarsely ground</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Pepper powder.......................1/2tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Garam masala powder............1/2 tsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Corn flour...............................2 Tbsp.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
.Fresh bread crumbs................3/4th cup (1 1/2 slices of bread=3/4th cup crumbs)<br />
<br />
<strong><u>Mint chutney:</u></strong><br />
.Mint leaves............................2 1/2 cups<br />
.Coriander leaves....................1/2 cup<br />
.Spring onion greens................1/2 cup<br />
.Green chili...............................3, roughly chopped<br />
.Ginger......................................1/2 inch piece, roughly chopped<br />
.Roasted cumin seed powder.....2 tsp.<br />
.Lime juice.................................1 Tbsp.<br />
.Lime rind..................................of 1 lime, grated<br />
.Salt...........................................to taste<br />
.Water.......................................1/4th cup or as required to ease grinding.</div>
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<strong><u>Method:</u></strong><br />
<strong><u>For the mint chutney</u></strong><br />
.Blitz together all the ingredients to a fine paste.<br />
.Store in a glass jar or cube it in an ice cube maker, each cube of 1 Tbsp. measure.<br />
.Store the mint chutney cubes in a zip lock freezer bag in the freezer.<br />
<br />
<strong><u>For the falafal:</u></strong></div>
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.Soak chickpeas overnight in 3 cups of water.</div>
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<br /></div>
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.Throw away the soaking liquid and rinse the soaked beans thoroughly.</div>
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.Grind into a coarse paste in a blender.</div>
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.In a large bowl mix the chickpeas with all the remaining ingredients.</div>
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.Taking 1 Tbsp. of the mixture shape into flat discs as shown in the picture.</div>
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.Set aside in a baking tray to air dry for 10 minutes.</div>
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.Meanwhile heat the oil for frying.</div>
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.Deep fry the falafal on a low to medium heat till crisp and golden brown.</div>
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.Drain on a kitchen absorbent paper.</div>
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.Serve hot as a starter or add to a gravy, or serve in a pitta bread.</div>
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<a href="http://4.bp.blogspot.com/-Iiwwpm7tlTg/T7Tx1p8gOEI/AAAAAAAAANQ/xQ2VJWsaitc/s1600/IMG_0832copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" kba="true" src="http://4.bp.blogspot.com/-Iiwwpm7tlTg/T7Tx1p8gOEI/AAAAAAAAANQ/xQ2VJWsaitc/s320/IMG_0832copy.JPG" width="320" /></a></div>
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<u><strong>Note:</strong></u><br />
.Throw away the soaking liquid as it contains flatulance causing substances.<br />
.Green or brown coloured chickpeas can be added or substituted in this recipe.<br />
.Any other aromatic herb such as basil or fenugreek leaf can be added instead of mint leaves.<br />
.1 cup raw chickpeas when soaked and ground gives 1 1/2 cup coarse paste.<br />
.1 1/2 bread slices give 3/4th cup bread crumbs.Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com2tag:blogger.com,1999:blog-2012088075895090949.post-59879232477884354152012-05-12T20:24:00.000+08:002012-05-22T12:41:41.431+08:00TZATZIKI<br />
<br />
Usually, as soon as the money is out of my wallet and into the doctor's I become absolutely the pinkest picture of health, but this time I came back with another infection that enjoys my company a lot more that I do. <br />
After practically a month of harbouring the dear unwanted guest I have decided, with the power of my mind to bid adieu to it. I think now, more than the doctor's prescription, I need the excitement of writing the blog, to get me back on track.<br />
So picking up from where I left, I would like to share a very tasty recipe, that of Tzatziki.<br />
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Wonder where the word originated..one look at the word and Russian folk tales come to my mind with Prince Ivan finally uniting with the Princess and eventually becoming the Tzar. But I checked and it is probably of Turkish origin.<br />
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Tzatziki- A simpler version is found in India called Pudina Raita, where the yogurt, salt and dried crushed mint leaves are mixed well together or a mint chutney is beaten into the yogurt. It can be used as a side dish or as a dip with kebabs. When eaten as a side dish it adds to the protein in a well-balanced meal.<br />
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I love to eat it as a dip with a few additions that the Turkish people have made, making this simple dip more nutritious.<br />
Mint in this preparation makes it very refreshing.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tzatziki</td></tr>
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Adding cucumber to it makes it more refreshing.</div>
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If you can't grow cucumbers in your garden don't fret, grow some mint instead. Grow the used stems and enjoy the freshness of mint right in your garden.</div>
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<strong><u>TZATZIKI:</u></strong></div>
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<strong><u>Ingredients:</u></strong></div>
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.Yogurt...................................1cup (gives 1/2 cup <strong><u>hung yogurt</u></strong>)</div>
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.Cream....................................2 Tbsp.</div>
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.Salt........................................to taste</div>
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.Black pepper powder............1 tsp.</div>
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.Garlic....................................1 clove, crushed into paste (approximately 1 tsp.)</div>
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.Cucumber...............................1/4th cup, grated and water squeezed out</div>
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.Mint leaves............................2 Tbsp., finely chopped +1 sprig for garnish</div>
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.Walnut....................................2Tbsp. very finely chopped(optional)</div>
.Pomegranate seeds..................1 tsp. for garnish<br />
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<strong><u>Method:</u></strong><br />
<strong><u>Hung yogurt:</u></strong><br />
.Put the yogurt in a muslin cloth and tie it up. Hang this on a tap in the kitchen sink or on a knob with a <br />
collecting bowl under it to collect the liquid draining from the yogurt(due to gravity). <strong><u>Do not</u></strong> squeeze <br />
out the liquid by pressing. 1 cup yogurt should give approximately 1/2 cup hung yogurt.<br />
.When drained, remove the thick hung yogurt into a bowl.<br />
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<strong><u>For the dip:</u></strong><br />
.Add cream, salt, black pepper powder and garlic paste(freshly made by crushing) to the hung yogurt.<br />
.Mix well to get a smooth mixture.<br />
.Grate the cucumber and squeeze out the water from it.<br />
.Add the cucumber and mint leaves to the yogurt mixture.<br />
.Add the finely chopped walnuts to add to the crunch and nutritive value of the preparation. (optional)<br />
.Garnish with a sprig of mint and some pomegranate seeds to add colour if you like.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tzatziki with rye pitta bread</td></tr>
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<strong><u>Note:</u></strong><br />
.This dip can be used as part of the filling inside the pitta bread pockets.Tulika Charihttp://www.blogger.com/profile/01379811069486096203noreply@blogger.com4