Friday, February 28, 2014
Calamari Singaporean Style
Calamari Singaporean Style
Ingredients
- Calamari fish 300 gm
- Green bean 100 gm
- Ridge gourd (sliced) 1
- Red capsicum 1
- Green capsicum 1
- Coconut milk ½ cup
- Onion chopped 1 small
- Spring onion 2
- Garlic 4 – 5 cloves
- Ginger 1 medium piece
- Oil 3 – 4 tbsp
- Oyster sauce 1 tbsp
- Chili garlic sauce 3 tbsp
- Salt to taste
- Black pepper powder ¼ tsp
Method
- Cut all the vegetables into small cubes, finely chop onion and keep aside.Also chop ginger and garlic.Cut 300 gm Calamari and open into book form. Clean and wash, mark cut in centre.Heat oil in a wok, add chopped ginger and garlic. Sauté till golden brown.Then add in Calamari and fry over high flame. When the color of calamari is changed, add in all the chopped vegetables, coconut milk, salt to taste, black pepper powder, oyster sauce and chili garlic sauce. Fry well on high flame.Lastly add 100 gm boiled green beans and chopped ridge gourd, cook till all the vegetables are tender.Dish it out and serve hot.
Karinas Wildly Rich Chocolate Truffle Cake
 |
| Truffle Cake is a flourless chocolate cake worthy of Spring. |
The intricate lace of bare oak branches reaching to the piece of schoolyard sky framed by my kitchen window is softening, filling in with bursts of tender green leaves so young and sweet you miss them at first glance. Spring has arrived. The oaks say so.
To celebrate the season of reawakening, I say we bake a cake.
Yes, another cake. I know, I know. I baked a luxurious Coconut Layer Cake for you just last week. But. It was a cake with flour (albeit gluten-free flours). And what do I feel like baking this week? A flourless cake. A cake so rich it tastes like a truffle. Not the infamous pig snuffled treasure. No, Darling. The chocolate truffle. That heavenly impostor, hiding in the guise of that woodsy French piggery fungi. Spoonfuls of deep, dark ganache rolled in cocoa powder (to look like dirt, of course).
And I didn't want just a chocolate cake topped with ganache, either. I wanted to bake the ganache itself. I wanted the cake to taste like a sweet and satiny truffle- I wanted the cake to live up to its name. Truffle Cake inspires expectations. So I fiddled around with my Flourless Chocolate Cake recipe and rustled up a divine and creamy chocolate cake so special you'll want to share it with company. It's simply too good to keep to yourself. Try it. It's shockingly easy to make. Just give yourself time to make it ahead. It is at its best chilled overnight.
Silky satin chocolate cake with a dusting of dirt- I mean- organic cacao powder with a secret ingredient. Raw maca powder.
Throw in a little superfood magic. Why not?
Read more + get the recipe >>
Thursday, February 27, 2014
HIWWI Winter Kate Moonbeam Shirt
{Winter Kate Moonbeam top, $285}
Look at this top.
Now, watch this clip (you can start watching at 6:39 if you dont wanna watch the whole thing--but you SHOULD!):
You see where Im going with this, right? If you guessed "homage to Jennifer Connellys puffy pirate shirt from the Labyrinth," you are correct. I also would have accepted "homage to David Bowies puffy pirate shirt from the Labyrinth" and "I EFFING LOVE THE LABYRINTH" as correct answers.
As a child of the 80s, a mild obsession with the Labyrinth was like, mandatory. Besides, whats not to love about this movie? Glitter everything, crystal balls, David Bowie music, intentional cupping of David Bowies crotch...its a smorgasbord of merriment! So anyway, when I saw this Winter Kate top, I couldnt help but squeal with girlish delight over the chance to put together my own Labyrinth-inspired frock. Lets take a trip down sparkly, fantasy, over-indulgent lane, shall we?
First things first: the vest. Its pretty much rule numero uno that puffy pirate-sleeved shirts always be paired with a vest. To bring this look to the 21st century, I cant think of a better option than a fur vest:
{B.B. Dakota fur vest, $57}
Obviously, were gonna need a tight, dangerously close to camel-toe-inducing pants (ya know, to get that authentic Bowie feel), so naturally these have to happen:
{Express sequin legging, $98}
Since were gonna be running all around the Goblin Kings maze of a front yard to get our literal baby brother back its winter, this whole look needs to be rounded out with a closed toe boot. Would you be mad if I picked a matching sparkly one making it seem as though your legs, ankles and feet were just one, uninterripted stream of grey glitter? No?? Okay, great:
{Topshop boot, $160}
At this point, I would have free reign to burst into "Magic Dance" pretty much anywhere I felt compelled, but you could also top this look off with a hat, sparkly nails, kooky shades, and a crystal ball. Im obviously just going for subtlety here, people.
How do you feel about this Labyrinth-inspired look? Would YOU wear this top this way?? HAVE YOU ENTERED MY STYLEMINT GIVEAWAY??? Tell me everything in the comments.
Gluten Free Pasta Frittata
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| Mediterranean style baked frittata with gluten-free pasta. |
What do you make for dinner on a night when you have no fresh produce in the house (except for a few sad carrots) and you've got barely enough energy to pour yourself a glass of wine having spent the last four days doing errands and hardware store runs and keeping the house spotless and gleaming for multiple house showings?
You look at your leftovers and hope there is pasta.
You pray you have eggs. You swoon when you discover a half a cup of goat cheese. You whip together a frittata so meltingly delectable that your husband closes his eyes in sheer bliss and says, How can something this simple be this good? Then he declares this latest frittata of yours to be his favorite. And as the warm bite of creamy egg and spinach and goat cheese melts in your mouth you sigh and meet his eyes across the table and confess,.
Darling, it's one of those happy accidents.
Read more + get the recipe >>
Wednesday, February 26, 2014
BRIDGET WHITE KUMAR FEATURE IN THE LUCKNOW TRIBUNE 17TH JULY 2013
Her Most yummy mummy! 17 Jul 2013
The Lucknow Tribune Team
Bridget White-Kumar was born and brought up in a well known Anglo-Indian family in Kolar Gold Fields, a small mining town in the erstwhile Mysore State now known as Karnataka in South India.Kolar Gold Fields or K.GF as everyone knows, had a large and predominant British and Anglo-Indian population. Her life too was influenced to a great extent by British colonial culture.
In her own words Bridget tells The Lucknow Tribune that her food habits are typical Anglo-Indian.Breakfast was normally a bowl of oats porridge, toast with butter, jam and eggs. Sundays saw sausages, bacon or ham on the breakfast table. Lunch was a typical Anglo-Indian meal and consisted of steamed rice, beef curry with vegetables, pepper water or dhal curry, and a vegetable foogath or side dish. Dinner was always bread or dinner rolls with a dry meat dish. It was an unwritten rule that no one ate rice for dinner. We normally had either beef or mutton every day, fish invariably on Wednesdays and Fridays and Pork or Chicken or Fowl on Sundays.
My mum was en exceptional cook and even the most ordinary dishes cooked by her tasted delicious. She was very versatile and imaginative when it came to cooking. She would improvise and turn out the most delicious curries and side dishes with whatever ingredients were on hand. Every dish she prepared was delicious even if it was just basic rice and meat curry that was cooked every day. Mummy had a procedure for everything. The onions had to be thinly sliced and the green chillies and coriander leaves chopped finely. Even the tomatoes for the curry were scalded first and the skin removed, then chopped into bits and strained through a sieve so that only the pulp was used and the seeds and skin thrown away!
While everyday lunch was considered simple, lunch on Saturdays and Sundays was special. Saturday lunch was invariably yellow coconut rice, mince ball curry or bad word curry as the word ‘ball’ was considered rude or a slang and was served with Devil Chutney. My mind still recalls and relishes the taste of the mince ball curry and coconut rice that my mum prepared on Saturdays for us. On Saturdays we had only half-day school so we were home by 12.30 pm, ravenously hungry and assailed by the delicious aroma of coconut rice and the tasty mince ball curry even before we reached our gate.The mince for the ball curry, had to be just right, so the meat either beef or mutton was brought home fresh from the butcher shop. It was cut into pieces, washed and then minced at home and formed into even sized balls. Then it was dropped into the boiling curry, simmered till the mince balls were cooked and the gravy reached the right consistency.
The yellow coconut rice was always prepared with freshly squeezed coconut milk, a few whole spices, bay leaf and butter. This delightful rice preparation formed the perfect mild subtle base of our Saturday Special Anglo-Indian Meal.
As a child I would always try and help my mum to chop vegetables and onions, mince the meat or help her stir the delicious curries that she cooked for us. I would be the first person to help my mum churn the batter and cut the fruit for the Christmas cakes and puddings and help to roll out and form the Kul Kuls and other delicacies at Christmas time.In a way, my mum greatly influenced my passion for cooking and encouraged me to do things myself. My favourite past time was to cut out recipes from old magazines and paste them in my scrap book. My hobby was to try out the old recipes from my mum’s handwritten recipe books.
Some of the old colonial dishes with their quaint names such as the Railway Meat Curry, Meat Glassey, Devil Curry and the Dak Bungalow Roast had at special fascination for me and I was keen to keep these dishes alive.Hundred of yearsAnglo-Indian cuisine evolved over many hundred years as a result of reinventing and reinterpreting the quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. Thus a completely new contemporary cuisine came into existence making it truly “Anglo†and “Indian†in nature, which was neither too bland nor too spicy, but with a distinct flavour of its own. It became a direct reflection of the multi-cultural and hybrid heritage of the new colonial population.
However over a period of time, Anglo-Indian cooking became more Indian than British and more regional based. Local ingredients and flavours of a particular region were incorporated in the dishes while the basic ingredients remained the same through out the country. Coconut based curries were popular in Anglo-Indian dishes in the south while mustard oil and fresh water fish were popular ingredients in Anglo-Indian dishes of Calcutta and West Bengal.A strong Muslim or Mughalai influence seeped into Anglo-Indian dishes cooked in Lucknow and parts of North of India.It is the extremely unusual blend of tastes that makes this cuisine so unique. Many of the dishes have rhyming alliterative names like Doldol, kalkal, Ding- Ding and Posthole. The very nomenclature of the dishes is unique and original, and synonymous only to the Anglo-Indian community. It is a true reflection of both worlds where the Indian oriented curry is given as much importance as the English roasts and bakes.
Gourmets delight!
However, Im sad to say that due to the influence of various factors, colonial Anglo-Indian cuisine, which is a gourmets delight, is slowly getting extinct. In these days of fast food and instant mixes, many people do not find the time to cook even a simple meal everyday leave alone the old traditional dishes of our forefathers. Many of the old traditional colonial dishes are not prepared in Anglo-Indian homes these days as the recipes for many of them have died with the older generation who cooked with intuition and memory rather than from a written recipe.
In a world fast turning into a Global Village, with many Anglo-Indians migrating out of India and the younger generation not showing interest in traditional food, I felt it had become imperative for me to preserve for posterity those very authentic tastes and flavours and record for future generations the unique heritage of the pioneers of this cuisine.
With this in mind I have published six recipe books exclusively on Anglo-Indian cuisine.This personal collection of recipes is compiled with the intention of reviving the old tastes of the colonial era, and thereby preserving the old Anglo-Indian flavours and tastes.This is my small way of helping to preserve the culinary culture and heritage of the Anglo-Indian Community.Moreover these old traditional recipes are not found in any other typical Indian cookery book, except for those books published by me which are .
Anglo-Indian Cuisine - A Legacy of Flavours from the Past
A Collection of Anglo-Indian Roasts, Casseroles and Bakes
Vegetarian Delicacies
Anglo-Indian Delicacies
The Anglo-Indian Festive Hamper.
The Anglo-Indian Snack Box
For more information about our delicious Anglo-Indian food, and more about my Anglo-Indian Recipe Books at:
http://anglo-indianfood.
http://anglo-indiarecipes.
- See more at: http://www.thelucknowtribune.org/news.php?cat=913#sthash.e7IBBa7p.dpuf
Bridget White-Kumar was born and brought up in a well known Anglo-Indian family in Kolar Gold Fields, a small mining town in the erstwhile Mysore State now known as Karnataka in South India.Kolar Gold Fields or K.GF as everyone knows, had a large and predominant British and Anglo-Indian population. Her life too was influenced to a great extent by British colonial culture.
In her own words Bridget tells The Lucknow Tribune that her food habits are typical Anglo-Indian.Breakfast was normally a bowl of oats porridge, toast with butter, jam and eggs. Sundays saw sausages, bacon or ham on the breakfast table. Lunch was a typical Anglo-Indian meal and consisted of steamed rice, beef curry with vegetables, pepper water or dhal curry, and a vegetable foogath or side dish. Dinner was always bread or dinner rolls with a dry meat dish. It was an unwritten rule that no one ate rice for dinner. We normally had either beef or mutton every day, fish invariably on Wednesdays and Fridays and Pork or Chicken or Fowl on Sundays.
My mum was en exceptional cook and even the most ordinary dishes cooked by her tasted delicious. She was very versatile and imaginative when it came to cooking. She would improvise and turn out the most delicious curries and side dishes with whatever ingredients were on hand. Every dish she prepared was delicious even if it was just basic rice and meat curry that was cooked every day. Mummy had a procedure for everything. The onions had to be thinly sliced and the green chillies and coriander leaves chopped finely. Even the tomatoes for the curry were scalded first and the skin removed, then chopped into bits and strained through a sieve so that only the pulp was used and the seeds and skin thrown away!
While everyday lunch was considered simple, lunch on Saturdays and Sundays was special. Saturday lunch was invariably yellow coconut rice, mince ball curry or bad word curry as the word ‘ball’ was considered rude or a slang and was served with Devil Chutney. My mind still recalls and relishes the taste of the mince ball curry and coconut rice that my mum prepared on Saturdays for us. On Saturdays we had only half-day school so we were home by 12.30 pm, ravenously hungry and assailed by the delicious aroma of coconut rice and the tasty mince ball curry even before we reached our gate.The mince for the ball curry, had to be just right, so the meat either beef or mutton was brought home fresh from the butcher shop. It was cut into pieces, washed and then minced at home and formed into even sized balls. Then it was dropped into the boiling curry, simmered till the mince balls were cooked and the gravy reached the right consistency.
The yellow coconut rice was always prepared with freshly squeezed coconut milk, a few whole spices, bay leaf and butter. This delightful rice preparation formed the perfect mild subtle base of our Saturday Special Anglo-Indian Meal.
As a child I would always try and help my mum to chop vegetables and onions, mince the meat or help her stir the delicious curries that she cooked for us. I would be the first person to help my mum churn the batter and cut the fruit for the Christmas cakes and puddings and help to roll out and form the Kul Kuls and other delicacies at Christmas time.In a way, my mum greatly influenced my passion for cooking and encouraged me to do things myself. My favourite past time was to cut out recipes from old magazines and paste them in my scrap book. My hobby was to try out the old recipes from my mum’s handwritten recipe books.
Some of the old colonial dishes with their quaint names such as the Railway Meat Curry, Meat Glassey, Devil Curry and the Dak Bungalow Roast had at special fascination for me and I was keen to keep these dishes alive.Hundred of yearsAnglo-Indian cuisine evolved over many hundred years as a result of reinventing and reinterpreting the quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. Thus a completely new contemporary cuisine came into existence making it truly “Anglo†and “Indian†in nature, which was neither too bland nor too spicy, but with a distinct flavour of its own. It became a direct reflection of the multi-cultural and hybrid heritage of the new colonial population.
However over a period of time, Anglo-Indian cooking became more Indian than British and more regional based. Local ingredients and flavours of a particular region were incorporated in the dishes while the basic ingredients remained the same through out the country. Coconut based curries were popular in Anglo-Indian dishes in the south while mustard oil and fresh water fish were popular ingredients in Anglo-Indian dishes of Calcutta and West Bengal.A strong Muslim or Mughalai influence seeped into Anglo-Indian dishes cooked in Lucknow and parts of North of India.It is the extremely unusual blend of tastes that makes this cuisine so unique. Many of the dishes have rhyming alliterative names like Doldol, kalkal, Ding- Ding and Posthole. The very nomenclature of the dishes is unique and original, and synonymous only to the Anglo-Indian community. It is a true reflection of both worlds where the Indian oriented curry is given as much importance as the English roasts and bakes.
Gourmets delight!
However, Im sad to say that due to the influence of various factors, colonial Anglo-Indian cuisine, which is a gourmets delight, is slowly getting extinct. In these days of fast food and instant mixes, many people do not find the time to cook even a simple meal everyday leave alone the old traditional dishes of our forefathers. Many of the old traditional colonial dishes are not prepared in Anglo-Indian homes these days as the recipes for many of them have died with the older generation who cooked with intuition and memory rather than from a written recipe.
In a world fast turning into a Global Village, with many Anglo-Indians migrating out of India and the younger generation not showing interest in traditional food, I felt it had become imperative for me to preserve for posterity those very authentic tastes and flavours and record for future generations the unique heritage of the pioneers of this cuisine.
With this in mind I have published six recipe books exclusively on Anglo-Indian cuisine.This personal collection of recipes is compiled with the intention of reviving the old tastes of the colonial era, and thereby preserving the old Anglo-Indian flavours and tastes.This is my small way of helping to preserve the culinary culture and heritage of the Anglo-Indian Community.Moreover these old traditional recipes are not found in any other typical Indian cookery book, except for those books published by me which are .
Anglo-Indian Cuisine - A Legacy of Flavours from the Past
A Collection of Anglo-Indian Roasts, Casseroles and Bakes
Vegetarian Delicacies
Anglo-Indian Delicacies
The Anglo-Indian Festive Hamper.
The Anglo-Indian Snack Box
For more information about our delicious Anglo-Indian food, and more about my Anglo-Indian Recipe Books at:
http://anglo-indianfood.
http://anglo-indiarecipes.
- See more at: http://www.thelucknowtribune.org/news.php?cat=913#sthash.e7IBBa7p.dpuf
Swan Spirits Berry Cobbler
1 quart fresh strawberries or
blackberries, washed (if you
use strawberries, slice them in half)
1/2 cup sugar
TOPPING
1 cup corn meal
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup sour milk
2 tablespoon melted butter or margarine
SAUCE
1/4 cup honey
1 tablespoon melted butter or margarine
1 tablespoon lemon juice
Place berries in a 2-quart baking dish, and sprinkle with sugar. For
the topping, mix together all dry ingredients, then quickly stir in
the milk and melted butter or margarine. Drop batter by the
tablespoon on top of berries, forming a design of rounds. Mix
together sauce ingredients, and pour over batter and exposed berries.
Bake in a moderately hot oven, 375 degrees, for 1 hour. Serve at room
temperature.
Southern Indian women, being both creative and experimental cooks,
sweetened their corn-meal batter, mixed it with wild blackberries or
strawberries, and baked the two together in to a kind of cobbler.
From: "Swan Spirit"
Yield: 4 servings
HONEY DOUGH BALLS
1 cup plain flour
1 cup warm water
1/4 teaspoon dry yeast
1/2 teaspoon salt
1 tablespoon sugar
10 tablespoons honey
4 tablespoons water
1/2 teaspoon cinnamon powder
Oil for deep frying
Dissolve the yeast in the cup of warm water. Mix the salt and flour in another bowl and add the dissolved yeast. Mix well to form a thick batter. Cover and let it rest for an hour.
Heat the oil in a suitable deep pan. Take scoops of the batter and drop them into the hot oil and fry till they puff up and turn brown. Drain on paper towels.
When slightly cold pour the honey over the fried balls and sprinkle sugar and cinnamon over them.
Read More..
1 cup warm water
1/4 teaspoon dry yeast
1/2 teaspoon salt
1 tablespoon sugar
10 tablespoons honey
4 tablespoons water
1/2 teaspoon cinnamon powder
Oil for deep frying
Dissolve the yeast in the cup of warm water. Mix the salt and flour in another bowl and add the dissolved yeast. Mix well to form a thick batter. Cover and let it rest for an hour.
Heat the oil in a suitable deep pan. Take scoops of the batter and drop them into the hot oil and fry till they puff up and turn brown. Drain on paper towels.
When slightly cold pour the honey over the fried balls and sprinkle sugar and cinnamon over them.
Tuesday, February 25, 2014
Pumpkin Snickerdoodles and a Baby Shower
-Bruschetta with Whipped Feta and Roasted Red Peppers (soooo good)
-Sweet & Sour Meatballs
-Veggie Tray
-Spinach Artichoke Dip with crackers and baguette for dipping
-Flourless Dark Chocolate Cake Bites
-Glazed Mini Lemon Cakes
-Pumpkin Snickerdoodles
I know, ridiculous. I had a friend help with some of it, including all the decorations and cute stuff! As I said though, it was really fun for me and food is something I enjoy making and sharing!
These Pumpkin Snickerdoodles were super tasty. I had asked Mary what her favorite cookie was a couple weeks before and she responded with "normally snickerdoodles, but since its Fall maybe pumpkin chocolate chip". That was just the answer I was hoping for because Id really been wanting to try out this recipe! It surely did not disappoint. They were so fluffy and soft and chewy with just a slight crispness on the outside from the sugar/cinnamon/ginger mix. They had the perfect amount of fall spice and I could not stop eating the leftovers in the days following the party! Good thing I sent a lot home with others...
The recipe also says to chill the dough for an hour before forming into balls and baking, so plan ahead!
Pumpkin Snickerdoodles
Yield: About 4 dozen cookies
Cookie:
3 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 sticks butter (1 cup), room temperature
1 c. sugar
1/2 c. brown sugar
3/4 c. pumpkin puree
1 large egg
2 tsp. vanilla
Coating:
1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. ginger
Dash of allspice
In a medium bowl, combine the flour, baking powder, salt, cinnamon and nutmeg and set aside. In the bowl of an electric mixer, beat together the butter and sugars until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed, add the dry ingredients and mix until just incorporated. Cover and chill the dough for at least 1 hour.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Combine the sugar and spices in a small bowl and mix to combine. Scoop the dough, about 2 1/2 T. at a time, and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough, to fill the baking sheets, spacing them about 2-3 inches apart. Dip the bottom of a heavy-bottomed drinking glass or jar in water, then in the sugar-spice mixture, and use the bottom to flatten the balls slightly. Recoat the glass as needed. (You can do the same thing with your fingers, just be careful not to remove the sugar-spice mixture as you pat them down).
Bake 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.
Source: Annies Eats
Skinny Chocolate and Cranberry Muffins
I got my copy of BBC Good Food Magazine today and was looking through and found this recipe. So instead of having dessert we had muffins with our coffee and they were delicious, not too sweet and a great texture.Skinny Chocolate & Cranberry Muffins
Makes 12
250g/9oz self-raising flour
1 tbsp cocoa powder
1 tsp baking powder
1 tsp cinnamon
85g/3oz light muscovado sugar
85g/3oz dried cranberries
25g/1oz dark chocolate, chopped
125g tub low fat yogurt
125ml/4fl oz skimmed milk
3tbsp sunflower oil
1 egg lightly beaten
1. Heat oven to 180C/160C Fan/gas 4. Line a 12 hole muffin tin with paper cases. Sift the flour, cocoa, baking powder and cinnamon into a bowl. Stir in the sugar and cranberries. Microwave the chocolate on Medium for 1-1 1/2 mins, stir then set aside.
2. Mix the yogurt and milk, with the oil and egg. Make well in the centre of the dry mix and gently stir in the liquid. Drizzle half the chocolate over the mix, gently fold in until swirled, then repeat with the remaining chocolate. Take care not to over-mix. Spoon the mix into the muffin cases and bake for 15-20 mins until risen and firm to the touch.
Oh and I melted a little extra chocolate and drizzled it back and forth across the muffins for a little choccy finish!
Monday, February 24, 2014
LENTIL CUTLETS
LENTIL CUTLETS
Lentil cutlets are somewhat similar to lentil or bean burgers. This is a healthy substitution for potato cutlets or aloo tikkis, especially for people watching their carbs. I shallow fried the cutlets instead of deep frying them. I made these cutlets with whole toor dhal. Any types of lentils or beans can be used here.
INGREDIENTS:
1. Any types of lentils or beans, 1 cup, soaked overnight if beans are used.
2. Red onion, large, 1.
3. Chili powder, 1 teaspoon.
4. Ginger-garlic paste, 1 teaspoon.
5. Dried herbs like mint, parsley, ¼ teaspoon of each.
6. Cilantro, chopped finely, ½ cup.
7. Salt as per taste.
8. All-purpose flour, ½ cup.
9. Whole wheat bread crumbs, 1-1/2 to 2cups.
PREPARATION:
Cook the lentils or the beans until they are tender and drain out the excess water from them and mash them well. A blender can also be used for mashing. Dice the onion finely. Heat a pan with some oil and add the diced onions. Sauté them for a few minutes until they are tender. Now add the sautéed onions to the mashed lentils. Then add ginger-garlic paste, dried herbs, cilantro, salt, chili powder, cilantro and mix everything well. Make small patties out them and keep aside. Take the flour in a small bowl, add ¼ cup water and make a batter. Take the bread crumbs in a pan. Heat a flat bottomed pan with ¼ cup of oil. Create a work station arranging the plate with the patties first, the bowl with the flour batter next, and the bread crumbs plate next to that. When the pan is hot enough, take a patty and immerse it in the flour batter. Then put it on the bread crumbs plate and cover the patty with the bread crumbs and put it on the hot pan. Repeat the same with a few more patties until the pan is covered. There should be some space between the cutlets while cooking to move them around. Let then cook for 5-7 minutes until the side facing the pan is golden-brown and crisp. Flip all the patties to the other side and let them cook for another 5 minutes. Repeat the same with the remaining patties and serve the hot cutlets hot with tomato sauce.
Lentils Pumpkin Sweet Potato stew One pot dinner
I cannot be a self respecting food blogger and not post a pumpkin recipe for that time of the year when pumpkins are omnipresent on the internet. Actually, I didnt even realise this when I made this stew for dinner. Indians dont need a time of the year to use pumpkin. It is cooked round the year in several dishes - curries, sambars, a kootu with dals and lots more. In fact, pumpkin is such an everyday thing, that most Indian families love to hate it (familiarity breeds contempt and so on) and cannot understand what the hype & hoopla over pumpkin is all about, during this time of the year in other countries. Using pumpkin in desserts like cakes, cookies, muffins, pies etc. is not a very Indian thing, because none of the above dishes are primarily of Indian origin. There is of course a delicious Pumpkin Halwa (fudge) served in wedding feasts and other such auspicious occasions.
This stew is a healthy way to eat pumpkin and a perfect one pot dish for a chilly evening. Very little chopping and the fact that it simmers itself into a dish without much of supervision, makes it an easy post-work dinner too. This recipe serves two but you could easily double the quantities for a larger families. Its not something Id call a glamourous dish, but something thats surely hearty, comforting and super healthy.
Lentils, Pumpkin & Sweet Potato Stew
Serves 2
Ingredients
1/3rd cup dry whole masoor dal, soaked in warm water for 2 hours
1 tbsp olive oil
4 cloves garlic, finely chopped
1 cup diced yellow pumpkin ~200 grams
1 medium sweet potato, peeled and sliced, 1 cm thick slices
1 tsp dried thyme
1 tsp dried oregano
1 tbsp tomato paste* or 3 tbsp tomato puree
1 tsp ground cumin or ground fennel
1 tsp of ground black pepper
1/4 tsp turmeric powder
1 tsp salt
1/4 tsp of hungarian paprika or 1/2 tsp of red chilli powder
Directions
In a medium sized saucepan, heat the olive oil.
Add the garlic and saute for few seconds (do not brown), add the diced pumpkin and sweet potato slices. Saute on high flame for 30 seconds.
Reduce the flame. Drain the soaked (rehydrated) whole masoor and add to the pan. Stir for a minute or so.
Add all the spices & herbs, stir well for few seconds, add 3 cups of boiling water to this and bring to a simmer.
Cover and let this simmer for 20 minutes or until the lentils are soft but holding their shape. Towards the end, add the tomato paste dissolved in 2 tbsp of hot water, to the stew, bring to a simmer and then remove into a bowl to serve.
Serve hot with a slice of crusty bread or crackers or as it is.
Read More..
This stew is a healthy way to eat pumpkin and a perfect one pot dish for a chilly evening. Very little chopping and the fact that it simmers itself into a dish without much of supervision, makes it an easy post-work dinner too. This recipe serves two but you could easily double the quantities for a larger families. Its not something Id call a glamourous dish, but something thats surely hearty, comforting and super healthy.
Lentils, Pumpkin & Sweet Potato StewServes 2
Ingredients
1/3rd cup dry whole masoor dal, soaked in warm water for 2 hours
1 tbsp olive oil
4 cloves garlic, finely chopped
1 cup diced yellow pumpkin ~200 grams
1 medium sweet potato, peeled and sliced, 1 cm thick slices
1 tsp dried thyme
1 tsp dried oregano
1 tbsp tomato paste* or 3 tbsp tomato puree
1 tsp ground cumin or ground fennel
1 tsp of ground black pepper
1/4 tsp turmeric powder
1 tsp salt
1/4 tsp of hungarian paprika or 1/2 tsp of red chilli powder
Directions
In a medium sized saucepan, heat the olive oil.
Add the garlic and saute for few seconds (do not brown), add the diced pumpkin and sweet potato slices. Saute on high flame for 30 seconds.
Reduce the flame. Drain the soaked (rehydrated) whole masoor and add to the pan. Stir for a minute or so.
Add all the spices & herbs, stir well for few seconds, add 3 cups of boiling water to this and bring to a simmer.
Cover and let this simmer for 20 minutes or until the lentils are soft but holding their shape. Towards the end, add the tomato paste dissolved in 2 tbsp of hot water, to the stew, bring to a simmer and then remove into a bowl to serve.
Serve hot with a slice of crusty bread or crackers or as it is.
Sunday, February 23, 2014
Lasaniya Gathiya Kathiyawadi Gujarati Snack
1. 2 cups gram flour (besan)
2. 1 tablespoon garlic paste
3. 1 ½ tablespoons red chili powder
4. Salt to taste
5. 1/4 teaspoon turmeric powder
6. Water as needed
7. Oil- for deep frying
8. A pinch of baking soda
1. In one large bowl combine the salt, turmeric powder, garlic paste, soda, red chili powder and 1 tbsp water.
2. Add gram flour with enough water and make a soft dough. (carefully add water don’t add more otherwise dough may be too sticky)
3. Grease your hand with little oil and cover the dough.
4. Heat the oil in a frying pan. Place the dough in a Gathiya mould.
5. When oil becomes hot, holding the machine over the oil and turn handle of machine to force the dough through mould.
6. Deep fry gathiya on medium high heat until it is light brown in colour. (becareful don’t fry more otherwise burn we add red chili powder that’s why the gathiyas color are red.)
7. Drain on paper towel. Do the same process for remaining dough.
8. After cool Gathiya store in an air tight container.
9. Serve with Tea or slices of onions.
You may also like:
You may also like:
પાકા કેળા નું રાયતું Yogurt with Ripe Banana Mustard seeds
Ingredients:
1. 2 cups plain yogurt
2. 2 ripe bananas
3. 2 teaspoon split yellow mustard seeds
4. 2 tablespoon sugar powder
5. Salt to taste
Method:
1. Peel and slice the bananas into thin slice.
2. In bowl whisk together the yogurt, sugar and salt.
3. Add in mustard seeds and mix well.
4. Now add in chopped bananas, mix well.
5. Marinade for five minutes.
6. Serve chilled.
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Saturday, February 22, 2014
Cabbage Salad Salatet Kronb سلطة كرنب
This very simple fresh-tasting cabbage salad only takes a few minutes to make. It is particularly good with hot fresh bread and as much olive oil as possible. It is often served with heavier spicy meals as a light and tasty alternative to the usual cucumber and tomato salad. I always make this salad with cabbage rolls, using the white inner leaves which are not used for the Mahshi.
Ingredients:
Ingredients:
1/2 cabbage
1 tsp vinegar
2 tsp salt
Olive oil
as needed
Lemon as needed
Slice cabbage into thin strips. Add salt and work in to loosen the texture.
Place in a pot with half a cup of water and leave to simmer until cooked but firm. Drain well.
Transfer to a bowl and drizzle a little vinegar, and a lot of lemon and olive oil.
Southern Style Green Beans – Slow Beans for Fast Times
That’s why every once and a while you have to enjoy something like these slow-cooked, southern-style green beans. These beans are cooked forever in a bacon-spiked, aromatic broth, and when they’re finally done, you’re almost shocked at how good they are. It seems so wrong, yet tastes so right.
I think two hours is perfect, but if your beans are fatter/thinner, you’ll have to adjust the time. What you’re looking for is something that literally melts in your mouth. Vibrant, quickly blanched green beans are many things, but “melt in your mouth” isn’t one of them. I hope you give these a try soon. Enjoy!
Ingredients for 6 portions:
2 pounds green beans, trimmed
1 handful sliced bacon (6 oz)
2 pounds green beans, trimmed
1 handful sliced bacon (6 oz)
1 sliced onion
3 cloves garlic, minced
1/4 cup tomato sauce
3 cups chicken broth
salt, pepper, and cayenne to taste
View the complete recipe
View the complete recipe
Friday, February 21, 2014
Chard Spinach Stew Tabikhet Silq Sabanikh طبي� ة ورق السلق طبي� ة السبان�
Tabikhet Silq is a flavorful stew and a staple of Libyan home cooking. Tabikhet Silq is made with chicken or meat. It can be served with rice, but is most often eaten with bread, which makes Tabikhet Silq an easy one-pot meal. Chard can be replaced with spinach for Tabikhet Sabanikh. Both the Chard and Spinach recipes use a little rice to thickens the stew.
Read More..
Serves 6
Ingredients
6 portions of chicken/red meat (or omit and add 2 vegetable stock cubes with the spices)
6 portions of chicken/red meat (or omit and add 2 vegetable stock cubes with the spices)
1 chopped large tomato
2 tablespoons chopped onions
1/2 cup short grain rice
1 tablespoon tomato paste
1/2 teaspoon turmeric
1 tablespoon salt
1 teaspoon pepper
1 cup chopped coriander leaves
2/3 garlic cloves
Chard or spinach, roughly chopped
When the chicken has begun to cook and the rest of the ingredients have combined into a sauce, add the rice and mix well (you dont want it all at the bottom).
2 tablespoons chopped onions
1/2 cup short grain rice
1 tablespoon tomato paste
1/2 teaspoon turmeric
1 tablespoon salt
1 teaspoon pepper
1 cup chopped coriander leaves
2/3 garlic cloves
Chard or spinach, roughly chopped
Place the skinned chicken at the bottom, then add the spices, onion, chopped tomato, tomato paste and 1 cup pureed or canned tomato. Stir then leave covered on medium heat for about 15 minutes.
Whizz the coriander and garlic in the mixer, add it to the pot.
Once the chicken is cooked add the chard (or spinach). Lay the swiss chard leaves on top of each other and chop widthwise into broad strips. Some people like to remove the stems first.
Fill the pot to the brim with chard (or spinach) pressing down. Once the leaves wilt stir to coat in the sauce then leave for 10-15 minutes.
Leave the chicken whole or debone then return to the pot, Serve with bread or noddle rice.
Sufra Dayma!
Health Benefits of Omega Oils
Why is it so important to include Omega 3 and 6 into our diets?
It is important to know the health benefits of omega 3 and 6 as more and more people in the western world are becoming deficient in these essential fatty acids (EFAs).
Picture of flax seeds or golden linseeds rich in omega 3.
It is important to know the health benefits of omega 3 and 6 as more and more people in the western world are becoming deficient in these essential fatty acids (EFAs).
Picture of flax seeds or golden linseeds rich in omega 3.
The human brain is 60 per cent fat, if the water was removed. Therefore it is vital that we feed our brains with the correct fats. Omega 3 and Omega 6 are both essential fatty acids, these oils are known to help prevent depression, cardiovascular disease, rheumatoid arthritis, asthma, fatigue, brittle hair and nails, mental health problems, dry and itchy skin, pains in the joints and obsessive compulsive disorder to name a few.
Picture of Salmon fish rich in omega 3.
Picture of Salmon fish rich in omega 3.
It is also important to know that the ratio of omega 3 to omega six is very low, in others words peoples intake of omega 6 far out weighs their intake of omega 3 so it is very important to include omega 3 in your diet.
Picture of Eggs rich in omega 3.
Picture of Eggs rich in omega 3.
The positive effects of including Omega oils in your diet are huge. These EFAs are anti inflammatory, help nerve transmission, hormone production, helps the kidneys, blood pressure, blood clotting, helps the gastrointestinal tract as well as cancer prevention it lowers cholesterol and helps maintain a healthy heart.
Picture of Sunflower seeds rich in omega 6.
Picture of Sunflower seeds rich in omega 6.
Foods that contain Omega 3
Flax Seeds (linseed)
Pumpkin Seeds
Hemp Seeds
Walnuts
Salmon
Mackerel
Herring
Sardines
Anchovies
Tuna
Leafy Green Vegetables
Eggs
Flax Seeds (linseed)
Pumpkin Seeds
Hemp Seeds
Walnuts
Salmon
Mackerel
Herring
Sardines
Anchovies
Tuna
Leafy Green Vegetables
Eggs
Foods that contain Omega 6
Sesame Seeds
Sunflower Seeds
Pumpkin Seeds
Maize
Wheat germ
Soya Beans
Sesame Seeds
Sunflower Seeds
Pumpkin Seeds
Maize
Wheat germ
Soya Beans
Picture of Walnuts rich in omega 3.
Picture of Pumpkin seeds rich in both omega 3 and 6.
Pictures of flax seeds and salmon fish both excellent sources of omega 3 essential fatty acid.
Omega oils are best consumed by eating foods that are rich in Essential Fatty Acids (EFAs).
Try sprinkling flax seeds, walnuts, pumpkin seeds, hemp seeds and sunflower seeds on top of yogurt,cereal or salads.
You can also grind flax seeds into a powder and use as a flax powder or take straight off the spoon as a supplement.
Take a tin of sardines and blend into a paste for a fish spread sandwich with salad, you will not need to buy jarred pastes again.
See my easy shallow fried salmon recipe or my quick salmon salad recipe or easy salmon pasta recipe
Keep logging onto Jeenaskitchen.blogspot.com to see lots more healthy recipe using omega 3 and 6.
You can also grind flax seeds into a powder and use as a flax powder or take straight off the spoon as a supplement.
Take a tin of sardines and blend into a paste for a fish spread sandwich with salad, you will not need to buy jarred pastes again.
See my easy shallow fried salmon recipe or my quick salmon salad recipe or easy salmon pasta recipe
Keep logging onto Jeenaskitchen.blogspot.com to see lots more healthy recipe using omega 3 and 6.
Tomato ki Kadi
INGREDIENTS:
Tomatoes 5-6 medium sized
Onion 1 medium
Cumin(zeera) 1 Tspn
Curry leaves
Green chillies 8-10(grind to paste)
Cumin Pwdr 1tspn
Coriander pwdr 2Tspn
Chalwal(rice) Ka atta(soak handful of chawal then grind it to paste after 30mins)
Imli ka khatta (lemon sized)
Turmeric Pwdr 1/4th Tspn
Ginger-Garlic paste 2Tspn
Salt to taste,water as required
Method
Read More..
Tomatoes 5-6 medium sized
Onion 1 medium
Cumin(zeera) 1 Tspn
Curry leaves
Green chillies 8-10(grind to paste)
Cumin Pwdr 1tspn
Coriander pwdr 2Tspn
Chalwal(rice) Ka atta(soak handful of chawal then grind it to paste after 30mins)
Imli ka khatta (lemon sized)
Turmeric Pwdr 1/4th Tspn
Ginger-Garlic paste 2Tspn
Salt to taste,water as required
Method
- Slice onion,grind chawal ka atta to paste.
- Heat oil and add cumin(zeera),sliced onion.
- Add curry leaves,Green chilli paste,salt,Turmeric pwdr,Ginger-Garlic paste and fry well.
- Add tomatoes to it and keep frying till oil starts leaving the sides.
- Add imli ka khatta and cook for about 10mins,add good amount of water.
- Add Coriander pwdr and Cumin pwdr.
- lastly add chalwal ka paste(see its properly diluted or it may form lumps when u start adding it to the kadi)
- Cook till the consistency is light medium thick(remember it goes even more thick when it goes cold)
Recommended Combination
Potato cutlets filled with lamb mince,Fried mutton.
Thursday, February 20, 2014
Badhusha – My 100th post Diwali Special
Hooray for my 100th post!! Wow what a journey it has been. I am so excited about this little milestone!!
I really never thought I can make these many kinds of recipes, but over the last 6 months, I have exposed a love to baking, tried many new recipes first time, organized some foodie events, and met so many inspirational and lovely bloggers of whom some have already became friends!! I love reading all your comments and you all inspire me to carry on.
I wanted to say a heartfelt thankyou to all my friends, followers, bloggers and readers. And I am very grateful to my sweet hubby who supports and helps in my cooking.
To celebrate this small milestone, I prepared badhusha. I learnt this recipe from Raks kitchen.
Badhusha is an Indian festive Sweet made easily with available ingredients of flour and sugar. First time I made these Badhusha’s and I enjoyed making those shapes. They came out so soft and I and my hubby enjoyed them a lot.
Initially I taught it is very difficult to make, but when I decided to prepare I felt it is very easy and infact I made it on weekday after coming from work within 1 hour, enjoyed making them :)
Source : Raks Kitchen
Source : Raks Kitchen
Ingredients:
All purpose flour/Maida – 1 ½ cups
Butter – ¼ cup
Ghee – 8 tsps
Curd – 1 ½ tsp
Baking Soda – 2 pinches
Sugar – ½ tsp
Water – ¼ cup
Oil for deep Frying
For Syrup:
Sugar – ½ cup
Water – little
Elachi powder – ¼ tsp
Lemon juice – 1 tsp
Preparation
- Melt butter in microwave and keep aside.
- In a wide bowl, add ghee,sugar,baking soda,curd and whisk it to mix well.
- Later add flour and mix well without lumps.
- Add water slowly and mix well to make a smooth dough.
- Keep the dough aside and covered it with wet cloth for 15 mins.
- Boil water with sugar and elachi to make thick syrup. Remove from heat and keep aside.
- Divide the dough into small lemon sized balls.
- Take a ball, flatten slightly and twist the sides using fingertips decoratively and shape the edges.
- Prepare all the balls and keep aside by covering them.
- Heat oil in a frying pan. Add some badhushas into oil. Remove from heat and let it cooked for 5 mins.
- Later the badushas float on top, again switch on the heat and cook on medium flame for another 5 mins or till they turn golden color.
- Drain them in paper towel and immediately put them into the sugar syrup for about 5 mins and serve in a plate.
- Sprinkle nuts or dry coconut and serve !!
Sending this to Serve It - Festival Potluck hosted by Krithi & Denny, Diwali Special - Sweets & Savories hosted by Radhika, Diwali- Festival of LIGHTS hosted by Anu,My Diwali MyWay hosted by Khusi, Bookmarked Recipes hosted by Priya, and to my event CC-Festive Food, Only Sweets and Desserts hosted by Gayathri originally started by Pari
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