Cook in Home

http://feedproxy.google.com/~r/blogspot/sBff/~3/ZWCmztLf8Cs/classic-slow-cooker-beef-pot-roast.html

2013-11-30T14:48:00.001-08:00

I'm not sure why I've always had such a bad attitude towards slow cookers. It does a great job turning out delicious braised dishes like this "7-bone" beef pot roast, it's efficient, and could not be easier to use. So, then why have I used my crock pot fewer times over the last decade than ice skates? By the way, I don't ice skate.

It probably has something to do with going to culinary school, and judging everything from the point of view of the professional kitchen. They're certainly not something you learn about at a cooking academy, or see in the back of a restaurant, and are generally associated with the dreaded, "housewife cooking." This is the same reason we can't serve jell-o molds.

There's no chef slur quite as hurtful as having your food called "housewifey," which is ironic since most of us were first taught about food and cooking by housewives. I'll have to work through these deep seated slow cooker issues with my therapist, but in the meantime I will say that I'm glad I dusted off the old crock pot and used it for this succulent pot roast.

The real secret here is making sure you sear the meat before the long, slow braising. The slow cooker does a great job of cooking the meat, but unless you brown the beef thoroughly beforehand, you're missing out on a lot of flavor. I hope this entices you to drag out your crock pot, and get your housewife on soon. Enjoy!

Ingredients:

2 tbsp vegetable oil

salt and pepper to taste

AP flour as needed

1 "7-bone" beef pot roast (about 5 pounds)

8 oz sliced mushrooms

1 onion, chopped

2 cloves garlic, minced

1 tbsp butter

1 1/2 tbsp flour

1 tbsp tomato paste

2 1/2 cups chicken broth
3 carrots, cut in chunks
2 ribs celery, cut in chunks

a few springs of rosemary and thyme

*Cook in slow cooker on high for 5-6 hours, or on low setting for 8-10 hours

Grocery Shop, July 10

2013-11-28T15:27:00.001-08:00

Bought at DeMille's Farm Market in Salmon Arm.

Corn, kale, leaf lettuce, 2 kinds of apples, blueberries, cherries, carrots, potatos. Missing: loaf of cheese bread.

Bread Baking Babes - Hamburger Buns

2013-09-03T20:02:00.000-07:00

Good grief! Can you believe it's already July 16th? Not only does that mean that July is already more than half over (sob) but that also means it's time for the Bread o' the Month from the Bread Baking Babes. And guess who got to choose the bread this time around? Moi!

I chose Hamburger Buns from a recipe card I picked up in Williams Sonoma.

The recipe gives instructions for regular sized buns as well as sliders (aka the most adorable things ever).

Homemade Hamburger Buns

Williams-Sonoma

1 1/2 cups (375 ml) milk

8 Tbs (1stick/125 g) unsalted butter, cut into 8 pieces

4 1/2 tsp active dry yeast

4 cups (625 g) all purpose flour, plus more for dusting

5 Tbs sugar

1 Tbs kosher salt

1 egg beaten with 1 tsp water

sesame seeds for sprinkling (optional)

In a small saucepan over medium heat, combine the milk and butter and heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105-155'F (40 to 46'C). Add the yeast and stir until the yeast is dissolved. Let stand for 10 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups of flour, the sugar and salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and knead until the dough forms a ball, about 1 minute. Increase the speed to medium low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the bowl, oil the inside of the bowl and return the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour.

Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough into a 10 by 7 1/2 inch (25 by 19 cm) rectangle. Using a ruler as a guide, cut the dough into 2 1/2 inch (6cm) squares. Transfer to the prepared baking sheet, spacing the buns evenly apart, and cover tightly with plastic wrap. Let rise in a warm place for 30 minutes.

Preheat oven to 400'F (200'C)

Remove the plastic wrap from the baking sheet. Brush the tops of the buns with the egg mixture (I brushed the tops with milk) and sprinkle with sesame seeds if using. Bake until the buns and golder and an instant read thermometer inserted into the center of a bun registers 190'F (88'C), 14 to 16 minutes. Transfer the buns to a wire rack and let cool completely. Cut in half and use as hamburger buns. Makes 12 hamburger buns.

For slider buns: Follow the instructions above but roll out the dough into a 9 inch (23 cm) square. Cut into 1 1/2 inch (4cm) squares and place on 2 parchment lined baking sheets. Cover tightly with plastic wrap and let rise in a warm place for 30 minutes. Position one rack in the upper third of an over and one rack in the lower third and preheat to 400'F (200'C). Brush the tops with the egg mixture and sprinkle with sesame seeds if using. Bake for about 14 minutes, rotating the baking sheets from top to bottom and 180 degrees halfway through baking. Makes 36 slider buns.

Time got away from me once again and I didn't have time to try to make slider buns before it was time to post. But I hope to soon and will show off my results.

Please visit the participating Babes listed over on the left. I've seen some preview pictures from some of them and they've got some amazing buns (hee!)

If you'd like to be a Buddy, please make the bread and post about it by July 29th. Send mt a link at iliketocook AT shaw DOT ca.

Sorry I've been so absent and things are kind of not interesting around here. I'm working hard on getting myself out of this funk. Keep your fingers crossed for me please.

Peace!

VAZHAITHANDU /BANANA STEM JUICE - SWEET AND SALT VERSION

2013-05-27T20:11:00.001-07:00

I really got bored of making thogayal, pachadi and poriyal with vazhaithandu.My husband hates to eat vazhaithandu just becoz it takes so much time to chew n eat ;). I heard drinking vazhaithandu juice in empty stomach is one of the healthiest way to include in our diet. Its a hassle free job too.Last month when i went to my native ,we tasted this juice in a famous restaurant. We loved it.It was mild in sweet and served chilled.We couldn't find out its the juice of vazhaithandu .I wanted to try the same at home.I tried sweet and salt versions. Both were excellent. I dint serve it cold , i made at room temperature.So its ur choice !!

SWEET JUICE

Plantain stem /Vazhaithandu - 1 /2 no (medium size)
Boiled Milk - 1/2 cup (adjust)
Sugar - 2 tbsp
Water- If necessary

Method

Remove the outer layer of vazhaithandu till core ( At this point u dont have layers to remove).
Cut into rings while removing the fibre simultaneously that comes between the rings .
Chop into small pieces .Grind with sugar and milk.Add more milk & sugar if necessary.
Strain in a double cloth filter.Pour in a serving glass.
Serve it chilled or at room temperature !!

SALT VERSION

INGREDIENTS

Vazhaithandu - 1/2 no (medium size)
Sour curd - 2tbsp
Salt & water - As needed
Pepper powder - 2 pinches (optional)

Coriander leaves - To garnish

METHOD

Repeat steps 1 and 2 given in the above version and cut the stem into pieces and immerse in buttermilk to avoid color change.
Grind the pieces along with curd and salt.
Add more water , whisk and strain in a double cloth filter.
Pour in a serving glass and garnish with little coriander leaves
serve chill!!

NOTE

Drinking vazhathandu juice alone doesnot help u to shed ur weight. U have to carry on the other things like diet .excercise etc.
U can prepare the juice in another way .

Grind the Banana stem with salt , pepper powder and lime juice. Filter and enjoy !! Hope this method sounds easier.

KITCHEN CLINIC

PLANTAIN STEM / VAZHAITHANDU

A potassium rich food with high fiber content and it has many other amazing health benefits.

Most people include banana in their daily diet, but very few have ever thought of including banana stem. The banana stem has many nutritive and health benefits. The stem is usually thrown away once the fruit is cut from the plant. So next time if you happen to find one, think of including it in your menu. Here are some good health reasons why banana stem must be part and parcel of your diet at least on occasions.

Banana stem is rich in fiber and helps weight loss. Due to rich content, it helps body to feel full faster. The intake of food gets reduced by including banana stem to diet. It can be taken in the form of juice, but eating it as a whole provides more benefits. Including it once or twice a week can help people looking for ways to cut down extra pounds.

Like banana, banana stem is also rich in potassium and vitamin B6. Vitamin B6 helps production of chemicals such as hemoglobin and insulin. Again, it improves the ability of body to fight against infection. Potassium helps effective functioning of muscles including cardiac muscles, prevents high blood pressure, helps nerve impulses and maintains fluid balance within the body.

It is a diuretic and helps detoxify the body. Some believe that banana stem can prevent and treat kidney stones. This is fact under study and the effectiveness has not been proven by the western world.

It can be taken as a laxative for constipation. Again, the rich fiber content prevents constipation. It cools the body. So overall, banana stem does wonders to our body.

How to include them in diet? Very tender ones can be used in salads and not so tender ones can be added to soups or as a steamed vegetable.

Slicing banana stem for dishes might be hard work, but it provides unmatchable health benefits.Its a cooling agent to our body , so use it weekly twice is recommended.

Technorati Tags: Banana stem,plantain stem juice,Vazhathandu juice,Banana stem benefits,plantain stem benefits.

Ed Kenny talks Hawaiian Food

2013-05-23T20:55:00.001-07:00

I've been a fan of the restaurant Town in Kaimuki since I first dined there back in 2008. I always make a point of visiting whenever I'm in Honolulu.

Ed Kenney is the chef and owner, and a great voice for sustainability in the food system. He's very approachable, in fact you'll see him shopping at the farmers market most weekends. He also has his finger on the pulse of what's happening so on my last visit I got a sat down to chat with him about the local Oahu food scene and since I'm heading back tomorrow, I thought it's about time I shared this interview...

What do you think would surprise most people about the food scene here?
We have different kinds of visitors, the Cheesecake Factory here is the highest grossing location in the world. Then there are the Opentable people who look for places to eat before they even get here, but it's still a small group. People know the chains and the upper crust spots, but what makes it really amazing is the middle range and finding out about that takes a motivated foodie traveler. It's the middle range that's so diverse. And the diversity is blossoming.

What are your thoughts on the food truck trend? Any trucks you particularly like or patronize?
There have always been food trucks, it's beach thing, people get out of the ocean dry off and want to get something to eat. But the culinarily driven ones are new. It's a stepping stone, also it adds diversity, Zaratez, from LA tacos. Melt is run by Nobu alums, so fine dining is going more approachable. Soul Patrol, Sean's a good friend. The food is excellent. It's heavy stuff. Camille's on Wheels is run by a home cook, and it's got a really homey feel. Deep dish pies with flaky crust, fusion tacos. I haven't been to Eat the Street yet because I'm working that night.

So where should the visiting foodie dine?
The Pig and the Lady, Plancha, some of the pop up roving restaurants have young passionate, creative chefs.

Which chef or restaurant impresses you these days?
Mark Noguchi at He'eia Pier. (Note: More on Hee'eia Pier after my next visit)

How would you describe Town for people who haven't been?
We're very italian. The regional manager of Gucci comes to Town every time he visits and says 'This is not Italian but it is the essence of Italian food' and that's because because we have an Italian sensibility.

What should visitors not miss when they come to Hawaii, in terms of ingredients?
We can grow everything here, I'd like to think native Hawaiians would grow arugula today. Our locally grown vegetables even non-native ones are great. Paia hand pounded taro. We use it in breads and in dough. We slice and pan fry it crispy on the outside and mochi like inside. We've had invasive seaweeds, so it's good to eat those! Cooking with seaweed is like adding the sea to a dish.

GREEN CHUTNEY / CORIANDER LEAVES CHUTNEY- RESTAURANT STYLE

2013-04-15T22:06:00.001-07:00

I call this chutney as hotel chutney. I've already posted hotel white and red chutney. This is also the same as white chutney but i add little coriander leaves. U can combine mint & coriander leaves in equal ratio and try the same. It tastes great with idly.Let's go to the recipe..

INGREDIENTS

Grated Coconut – 1/4 cup
Green chilly – 2-3 nos
Dalia/ fried gram dal / pottukadalai – 1 tsp
Coriander leaves – 1/4 bunch
Ginger – 1/2 inch
Garlic cloves – 2 nos
Lime juice – As needed (optional – Add lime juice if chutney is spicy – i dint add)
Salt & water – As reqd.

To temper:

Cooking oil – 1 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Red chilly – 1 no (pinched into two)
Curry leaves – A few

METHOD

Take all the ingredients given above and grind it to a smooth paste by adding sufficient water.
In a kadai, temper all the items given under "to temper". Add to chutney.
Serve with idly adding sesame oil.

KITCHEN CLINIC

CORIANDER LEAVES

The Health Benefits of Cilantro

List of Cilantro Benefits:

Powerful anti-inflammatory capacities that may help symptoms of arthritis
Protective agents against bacterial infection from Salmonella in food products
Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)
Relief for stomach gas, prevention of flatulence and an overall digestive aid
Wards off urinary tract infections
Helps reduce feelings of nausea
Eases hormonal mood swings associated with menstruation
Has been shown to reduce menstrual cramping.
Adds fiber to the digestive tract
A source of iron, magnesium, and is helpful in fighting anemia
Gives relief for diarrhea, especially if caused by microbial or fungal infections
Helps promote healthy liver function.
Reduces minor swelling
Strong general antioxidant properties
Disinfects and helps detoxify the body
Stimulates the endocrine glands
Helps with insulin secretion and lowers blood sugar
Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema
Contains immune-boosting properties
Acts as an expectorant
Helps ease conjunctivitis, as well as eye-aging, macular degeneration, and other stressors on the eyes.
- Blood Sugar: Due the stimulating effect of cumin on the endocrine glands, the secretion of insulin is increased from pancreas which increases the insulin level in the blood, thereby helping proper assimilation and absorption of sugar and resultant fall in the sugar level in the blood. This property is very beneficial for thediabetes patients and others too.
- Other benefits: Still want more from it? You get it! Coriander helps cure ulcer, inflammation, spasm and acts as an expectorant, protects and soothes liver. It is anti-carcinogenic, anti-convulsant, anti-histaminic and hypnotic. Coriander is believed to be a natural aphrodisiac and previously it was extensively used in certain preparations, combined with other herbs, to enhance libido.

Side Effects or Contraindications of Organic Cilantro

While many sources state that cilantro has little to no adverse side effects, there are some sources that warn that cilantro leaf should not be used during pregnancy, as it may lead to an increase chance of miscarriage in mothers, or may reduce chances of conception in women trying to become pregnant. If you are pregnant or breast-feeding, please consult with your health care provider before consuming cilantro in any form

Technorati Tags: hotel style green chutney,coriander leaves chutney,chutney for idly,dosa.how to make restaurant style chutney,hotel chutney,mint & coriander leaves chutney.

Six wines for under £6 at Waitrose

2013-04-12T17:22:00.001-07:00

Waitrose has one of those increasingly popular 25% across the board discounts if you buy six bottles offer (12 if you buy online) which lasts until next Tuesday. Trawling through my tasting notes I must admit I struggled to reach my self-appointed target of six bottles to recommend under £6 which shows how much prices have crept up lately but here's a half dozen I think you'll enjoy:

Cuvée Chasseur 2010 (down from £4.35 to £3.26)
This warm southern blend of carignan, grenache and merlot is a reliable standby at its full price but well worth snapping up at this reduction if you're planning to mull wine for Hallowe'en, Bonfire Night or even Christmas. Fine with robust pasta dishes and stews too.

Castillo la Paz Tempranillo/Shiraz 2010 La Mancha (down from £6.99 to £5.24)
Something of a poor man's rioja though to be honest there's a lot of cheap rioja around the £5-6 mark at the moment. Has that appealing gentle soft cooked strawberry fruit that's typical of Tempranillo - with a generous lick of vanilla. A good wine for roast lamb or a cheeseboard.

Chapel Hill Pinot Noir 2009 Hungary (down from £6.99 to £5.24)
It's hard to find a good sub £10 Pinot Noir but this is a real steal. Quite light and delicate it could easily pass for a red burgundy twice the price. If you're lucky enough to be able to source cheap pheasant or rabbit this is the bottle to serve with it. (And if you miss the 25% off deal it will be on special offer at £5.24 until November 8th)

Inycon Grower's Selection Fiano 2010 Sicily (down from £6.69 to £5.02)
If you like chardonnay you'll love this rich, full-bodied Sicilian white which would go well with creamy chicken or pasta dishes or recipes with butternut squash. Good party drinking too.

Excelsior Heritage Reserve Sauvignon Blanc 2011 Robertson, South Africa (down from £7.29 to £5.47)
A slightly different style from New Zealand sauvignon blanc - less gooseberryish, more citrussy with a lovely streak of lemon peel - this would go well with all kinds of seafod especially dishes flavoured with chilli and coriander. A lot of wine for the money. (Also available on offer at £5.79 from the 19th to November 8th if you miss this offer.)

Tabali Encantado Late Harvest Muscat 2010 Limari Valley, Chile (£7.79 down to £5.84)
You might find this slightly less useful given that it's a) only available in half bottles and b) only in 173 branches but if you can lay your hands on one as part of your cut-price haul it's a real treat. Exotic, honeyed with a fresh lemony finish - and just a touch of orange - it would be delicious with a whole range of desserts from apple crumble to Christmas pud.

All about Scones Part 2 - Making scones in the U.S.

2013-02-27T18:17:00.001-08:00

Sarabeth's Bakery Currant Scones with homemade strawberry jam

In part 1, my friend, Ann, and I tasted scones at Brown's Hotel, in London, and then made them with some friends in an English kitchen. When I got home, I wanted to see how well the recipe would work with American ingredients and equipment. I wasn't surprised to find that the recipe did not work well, as Ann had told me that she hadn't had much luck using her American recipes in Britain. Most likely, the recipe didn't work well because the flour is different, but the butter and milk might have contributed too. I was a little surprised that the scones didn't brown in my oven at home, but then the temperature that Brown's scones cooks at is much lower than any other recipes I've seen, both English and American.

For my first try, I used my everyday flour, King Arthur unbleached all-purpose flour. I found that the dough was so dry that I had to add an extra 2-3 tablespoons of milk to even get it to come together. For the second attempt, I used Pillsbury bleached all-purpose flour, which has less protein in it than the King Arthur flour. I did find that switching to this flour worked better. At least I didn't have to add so much extra liquid to get the dough to the proper texture. However, the scones rose much higher than Brown's scones, and because of this they didn't look as pretty (bleached flour is probably the cause of this). I also think I overkneaded this batch of dough in an effort to get the dough 'smooth', an instruction in Chef Ecuvillon's recipe (which I didn't do in London). Although they weren't tough, they didn't have the delicate texture found in the original Brown's scone. If I made these scones again, I would probably try them with biscuit flour (White Lily, Southern Biscuit, or King Arthur Perfect Pastry Flour), and would knead them lightly, as I had done in London.

For my next experiment I tried America's Test Kitchen Dreamy Cream Scones. This recipe is very similar to the Brown's recipe except that the butter doesn't get cut in as finely, it has more baking powder and cream instead of milk. The disadvantage to having more baking powder is that the scones rise higher and don't look as pretty. The texture is quite different because of the handling of the butter and the larger amount of baking powder. These were delicious but tasted more like ordinary biscuits, rather than th emore exotic scone!

Next, I tried Sarabeth's Bakery Currant Scones. These are extremely different from the two above, because they contain eggs and they have very little sugar in them. They were quite flaky and they cooked perfectly, with the oven starting out very hot, and then being reduced when the scones were in. The only problem with these was that they weren't sweet enough to suit my husband.

The last batch that I made, was from the Joy of Cooking. I made their classic scones, but instead of using egg I used double the amount of cream (as per variation in the Joy). This was the scone that we liked the most. These were the flakiest of all, crusty on the outside, yet moist within, and sweet enough to suit my husband's tastes. You'll see that they're not as shiny as Sarabeth's because the glaze is just a light brushing of cream, rather than the shine of an egg. Although they're not as pretty, we liked the taste of the crust better without the egg wash.

For the original Joy of Cooking recipe, please see The All New Joy of Cooking Classic Currant Scones. The recipe below has been slightly altered by me. Brown's Hotel Scones (adjusted for American kitchens) follows. For Sarabeth's, go to http://www.epicurious.com/ and look for the recipe that was printed in Gourmet Magazine in 2010.

The All New Joy of Cooking Classic Currant Scones, edited by Penny Eisenberg
Makes 8 wedges or about 20 round scones

2 cups (260 grams) all-purpose flour, fluffed scooped and levelled
3-5 tablespoons sugar, to taste
2-1/2 teaspoons baking powder (can use up to 1 tablespoon)
1/2 teaspoon salt

6 tablespoons (3 ounces) unsalted butter, cold
1/2 cup dried currants or raisins

1 cup heavy cream + 1 tablespoon, divided, cold

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt.

Either cut the butter into small pieces, or grate the butter on the large grate of a box cutter.

Toss the butter into the flour mixture to separate the pieces. If using cut butter (rather than grated) you will need to rub the butter into the flour with your fingertips or use a pastry blender to cut the butter in until the largest pieces are the size of peas, and the rest looks like breadcrumbs. Work quickly and lightly.

Stir in the currants or raisins. Make a well in the flour mixture and pour in the cream, all at once. Mix with a rubber spatula or wooden spoon until the dry ingredients are moistened.

Knead the dough, lightly, turning the dough and pressing it until everything adheres together. Gently roll the dough into an 8-inch round, about 3/4-inch thick.

Cut the dough into 8 wedges, or cut out rounds with a 2t o 2-1/2-inch floured biscuit cutter. Place the scones on the parchment paper, at least 1/2-inch apart. Brush the tops of the scones with cream. If desired sprinkle with coarse sugar. Place in the oven and immediately reduce the oven temperature to 400 degrees. F. Bake for 12-15 minutes until golden. Let cool on a rack, and serve slightly warm or at room temperature.

Brown's Hotel Scones adapted for the American Kitchen

Makes 16 wedges or 20 small round scones

4 cups minus 2 tablespoons (500 grams) lower-protein all-purpose (such as Pillsbury or Gold Medal), fluffed, scooped and levelled (if using biscuit flour, you might need 1/4-1/3 cup more flour)

4 teaspoons baking powder

1/4 teaspoon salt

7 tablespoons unsalted butter, cold

1/2 cup sugar

1/4 cup raisins or sultanas

1 cup whole milk + 2 tablespoons, divided

For egg wash

2 large egg yolks
1 tablespoon whole milk
pinch sugar

In a large bowl, whisk together the flour, baking powder and salt. Either dice the butter, or grate it on a box grater (see above). Add the butter to the flour mixture, and using your fingertips, rub the butter into the flour until it is no longer visible. Stir in the sugar.

Toss the sultanas into the above mixture. Make a well in the mixture and pour in all of the milk. Stir with a spoon until the mixture starts to come together.

Turn the mixture onto a lightly floured surface, and knead gently, 5 or 6 times, until it forms a smooth, soft dough (add a little more flour or milk to get the texture right). Form into a round, wrap in cling wrap and chill for 1 hour.

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Roll the dough gently on a floured surface to about 1-inch. thick. Dip a 2-inch round cookie cutter into flour, and then cut out the rounds, dipping the cutter as needed. Press together scraps and re-cut. Place the rounds on the parchment paper. Alternatively you can shape the dough into two 8-inch rounds and then cut each into 8 wedges.
Make the egg wash, by mixing the ingredients together in a small bowl. Brush the tops of the scones with the egg wash.

Bake for 8-10 minutes, until the scones are golden brown and look and feel cooked on the sides. Let the scones cool until just barely warm or completely cooled, and serve with fresh strawberry jam. You probably won't be able to make Clotted Cream because you need unpasteurized or lightly pasteurized cream to make it, but you might be able to find jarred Devonshire Cream in a specialty food store.

GREEN CHUTNEY / CORIANDER LEAVES CHUTNEY- RESTAURANT STYLE

2013-02-13T19:15:00.001-08:00

INGREDIENTS

Grated Coconut – 1/4 cup
Green chilly – 2-3 nos
Dalia/ fried gram dal / pottukadalai – 1 tsp
Coriander leaves – 1/4 bunch
Ginger – 1/2 inch
Garlic cloves – 2 nos
Lime juice – As needed (optional – Add lime juice if chutney is spicy – i dint add)
Salt & water – As reqd.

To temper:

Cooking oil – 1 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Red chilly – 1 no (pinched into two)
Curry leaves – A few

METHOD

Take all the ingredients given above and grind it to a smooth paste by adding sufficient water.
In a kadai, temper all the items given under "to temper". Add to chutney.
Serve with idly adding sesame oil.

KITCHEN CLINIC

CORIANDER LEAVES

The Health Benefits of Cilantro

List of Cilantro Benefits:

Powerful anti-inflammatory capacities that may help symptoms of arthritis
Protective agents against bacterial infection from Salmonella in food products
Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)
Relief for stomach gas, prevention of flatulence and an overall digestive aid
Wards off urinary tract infections
Helps reduce feelings of nausea
Eases hormonal mood swings associated with menstruation
Has been shown to reduce menstrual cramping.
Adds fiber to the digestive tract
A source of iron, magnesium, and is helpful in fighting anemia
Gives relief for diarrhea, especially if caused by microbial or fungal infections
Helps promote healthy liver function.
Reduces minor swelling
Strong general antioxidant properties
Disinfects and helps detoxify the body
Stimulates the endocrine glands
Helps with insulin secretion and lowers blood sugar
Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema
Contains immune-boosting properties
Acts as an expectorant
Helps ease conjunctivitis, as well as eye-aging, macular degeneration, and other stressors on the eyes.
- Blood Sugar: Due the stimulating effect of cumin on the endocrine glands, the secretion of insulin is increased from pancreas which increases the insulin level in the blood, thereby helping proper assimilation and absorption of sugar and resultant fall in the sugar level in the blood. This property is very beneficial for thediabetes patients and others too.
- Other benefits: Still want more from it? You get it! Coriander helps cure ulcer, inflammation, spasm and acts as an expectorant, protects and soothes liver. It is anti-carcinogenic, anti-convulsant, anti-histaminic and hypnotic. Coriander is believed to be a natural aphrodisiac and previously it was extensively used in certain preparations, combined with other herbs, to enhance libido.

Side Effects or Contraindications of Organic Cilantro

Technorati Tags: hotel style green chutney,coriander leaves chutney,chutney for idly,dosa.how to make restaurant style chutney,hotel chutney,mint & coriander leaves chutney.

Lemon and oregano lamb kebabs recipe

2013-02-12T17:50:00.001-08:00

Photo: Lemon and oregano lamb kebabs recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lemon and oregano lamb kebabs Recipe. Enjoy the Arabic Cuisine and learn how to make Lemon and oregano lamb kebabs.

These tasty lamb skewers taste great served with Lebanese bread and a squeeze of lemon.

Preparation Time 20 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

80ml (1/3 cup) fresh lemon juice
2 tbs extra virgin olive oil
1 tbs dried oregano
2 garlic cloves, crushed
1kg lamb leg steaks, cut into 2.5cm pieces
6 ripe tomatoes, coarsely chopped
1 small red onion, cut into thin wedges
1 1/4 cups fresh continental parsley leaves
100g Greek feta, crumbled
Lemon wedges, to serve
Lebanese bread, to serve

Method

Combine the lemon juice, oil, oregano and garlic in a shallow glass or ceramic dish. Thread lamb onto skewers. Add to marinade and turn to coat. Cover and place in fridge for 4 hours to marinate.

Preheat a chargrill on medium-high. Add half the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining lamb.

Combine the tomato, onion, parsley and feta in a bowl. Divide among serving plates and top with lamb. Serve with lemon wedges and bread.

Notes

Note: Allow 4 hours marinating time.

Source
Good Taste - October 2006, Page 98
Recipe by Michelle Southan

More Arabic Food Recipes:

Build-Your-Own Shish Kabobs
Eggplant & couscous salad with yoghurt dressing
Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread
Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad

Save and share Lemon and oregano lamb kebabs recipe

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Tacos: the perfect food for kids

2013-02-12T17:46:00.001-08:00

One of the biggest problems about bringing up four children was getting them to eat the same food. Indulgent you might say - they should have eaten what they were given - but it doesn't somehow work like that these days. There were meals that 3 out of 4 liked like sausage and mash but even then my eldest son bewilderingly disliked the mash. MASH! Who dislikes mash?

The most popular meals (apart from roast chicken and spag bol and even they didn't work when the girls periodically went veggie) were dishes they could assemble themselves, top of the list being pizza and homemade doner kebabs. To this I'd have now added tacos which strike me as the perfect kids food. And thrifty too.

True you have to have the tortillas and I'm afraid wheat ones won't do. There's something about corn tortillas that turns this from a sandwich into an exotic, snack that makes you feel as if you're on holiday. You can of course make them yourself and that would be a fun thing to do but just as you don't always have time to make pizza from scratch it's good to have some ready made tortillas on standby.

I'm lucky enough to have a shop up the road in Bristol called Otomi that sells two kinds - one long-life product imported from Mexico and one from the Cool Chile Co which also sells them online. I tried both the other day and preferred the flavour of the Mexican ones but the texture of the Cool Chile ones was much better. (In both cases you need to warm them in a dry frying pan otherwise they'll snap when you attempt to wrap them round the filling.)

The filling is the cheap bit. You can basically use what you have though I consider a fresh tomato salsa (and therefore some fresh coriander and lime) essential and some avocado nice.

As I had some chorizo, onion and potato I decided to use those, borrowing an idea from Thomasina Miers excellent Mexican Food made Simple. I'd also bought a small tin of chipotles en adobo from Otomi (£1.50) which gave them a nice smoky edge.

Chorizo and potato tacos
Enough to fill 6 tortillas
1 onion, peeled and finely chopped
1 large potato, peeled and cut into small dice
110g semi-soft chorizo (Tesco has a good one in their Finest range)
1 finely chopped chili from a tin of chipotles en adobo + some of the juice (optional) or a teaspoon of mild chilli powder or smoked pimenton
1-2 heaped tbsp fresh coriander
Salt and pepper
1 avocado and the juice of half a lime
6 soft corn tortillas
Heat a small frying pan, add the oil and fry the onion and potato over a moderate heat until soft and beginning to brown (about 8-10 minutes). Add the chorizo and finely chopped chilli and fry until the chorizo starts to char a little. Take the pan off the heat, season with salt and pepper and stir in the coriander. Peel and cut up the avocado and toss in the lime juice. Warm the tacos one by one on both sides in a hot dry frying pan (i.e. without any oil) and top with the chorizo mixture, some salsa (below) and chopped avocado. Eat in both hands. (They're dead messy)

Salsa fresca
1/2 a small mild onion or a shallot
6 small to medium-sized ripe tomatoes, skinned if tough
juice of half a lime
1 fresh chilli, de-seeded and finely chopped
2 tbsp chopped fresh coriander
Salt and pepper
Finely chop the onion, tomatoes and chilli, if using and mix together with the fresh lime juice and coriander. Season with salt and pepper. Eat with tacos or tortilla chips

This is a good veggie version. Home-cooked beans would be even better.

Red bean tacos
2 tbsp oil
1 medium onion, peeled and finely chopped
1-2 cloves of garlic, crushed
A pinch of ground cumin
1 finely chopped chili from a tin of chipotles en adobo + some of the juice (optional) or a teaspoon of mild chilli powder or smoked pimenton
1 tbsp tomato paste or 2 tbsp passata or other tomato-based pasta sauce
1 tin red kidney beans, drained and rinsed or an equivalent amount of home-cooked red or black beans
1-2 tbsp fresh coriander, chopped
Salt and pepper
Grated cheddar or a white cheese like Wensleydale or Cheshire or some feta
6 soft corn tortillas
Heat the oil and fry the onion until beginning to soften and change colour. Add the cumin powder, crushed garlic and chili or chilli powder, stir, then add the tomato paste and cook for a minute. Add half a glass of water, tip in the beans and leave on a low heat while you make the salsa and prepare the avocado, as above. (The bean mixture is actually better left to cool down a bit before you use it to fill the tacos. Mash it up a bit first so the beans don't go rolling all over the place.) Heat the tortillas as above and top with the beans, grated cheese, salsa and avocado (for those who want it).

You can also make great tacos with shredded beef or chicken as they do on the taco trucks that are so popular in the US (and increasingly here) Now, kids would absolutely love that.

For more ideas for taco fillings check out Thomasina's chicken tinga tacos which it strikes me would adapt well to turkey leftovers and Baja California fish tacos (which I reckon you could cheat and make with fish fingers and a spiced up homemade slaw). Or, even better, add the book to your Christmas list. It's got lots of other recipes I want to make.

Have you ever made tacos for the family or what dish do you find all members of the family like?

Roasted chicken with potato recipe

2013-02-11T18:54:00.001-08:00

Photo: Roasted chicken with potato recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted chicken with potato Recipe. Enjoy the Arabic Cuisine and learn how to make Roasted chicken with potato.

Ingredients

1 Whole chicken (1 ½ kg)

½ Cup fresh parsley, chopped

½ Cup green coriander, chopped

2 Tablespoon dill, chopped

Salt & white pepper

2 Tablespoons soft butter

For stuffing

1 Cup parsley & coriander sprigs

2 Small onions (quarters)

For Potato

1 Kg boiled potato (unpeeled)

1 Teaspoon finely minced garlic

1 Teaspoon nutmeg powder

Salt & pepper

2 Cups cooking cream

1 Cup milk

Method

Wash chicken with water, drain and set aside.

Mix parsley with coriander, dill in a pot,season with salt and pepper,add butter.

Stuff the chicken with parsley, dill and onions.

Season the chicken under skin with herbs and butter using your fingers carefully fold the wings behind.

Heat oven to 180 °c.

Mash boiled potatoes in a deep pot with garlic,season with nutmeg, salt and pepper.

Add cream and milk and mix the ingredients until we have a thick liquid mixture.

Pour mixture over a rectangular oven tray then place the chicken in the middle and sprinkle with a little salt and pepper.

Place tray in the oven for one and a half hours or until the chicken is well cooked (the cooking duration depends on the chicken's weight).

Serve it warm with mashed potato.

Chef Osama

More Arabic Food Recipes:

Chicken with Vegetables
Stuffed grilled Colored peppers
Moroccan rissoles
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots

Save and share Roasted chicken with potato recipe

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KARISALANKANNI KEERAI CHAPATHI

2013-02-11T18:48:00.001-08:00

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

INGREDIENTS

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

METHOD

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

KITCHEN CLINIC

Karisalankanni (Eclipta prostrata) is the herb of choice in treating liver diseases. This herb grows in marshy areas throughout the year. It grows abundantly during the rainy season. There are two varieties of karisilankanni, one has yellow flowers and the other white. The yellow one is more potent.

Karisalankanni is most effective when eaten raw. It can also be dried in shade and powdered.

Medicinal properties

karisalankanni is also a specific remedy for jaundice. It has a great medicinal value in the treatment of hair. Karisalankanni is said to protect against night blindness and other eye diseases probably because of its high carotene content.
Uses

1. It is good for teeth, skin and hair.
2. It induces appetite.
3. It aids digestion and helps expel fecal matter from the large intestines.
4. It heals ulcers.
5. It cleans the liver and encourages secretion of bile.
6. It cures inflamed liver also called fatty liver.
7. It expels intestinal worms, cures coughs and asthma, and tones the body.
8. The yellow variety is said to be particularly good for the skin and eyes.

When ground to a paste and cooked as in karislankanni kootu, it is good for teeth, skin and hair. It induces appetite. It aids digestion and helps expel fecal matter from the large intestines. It heals ulcers. It cleans the liver and encourages secretion of bile. It cures inflamed liver also called fatty liver.
Adulterated food can jeopardise the liver. Also foods contaminated with chemicals can play havoc. All these on entering human body should to be expelled and the liver is strained beyond its limit. This results in sluggish liver, stomach upset and gastroenteritis. Even though we consume nutritive foods in plenty than the previous generations it doesn't seem to strengthen our immune system. This is because of the loss of coordination between the liver, intestines and stomach. Adulterated food, contaminated water and polluted environment are the factors that are to be blamed for this state of affairs. There is a high risk of hypercholesterolemia, high blood pressure, cirrhosis, atherosclerosis and coronary thrombosis.

Karisalankanni comes to rescue in such cases. One ounce of karisalankanni juice (15 ml) and cow's milk 20 ml (boiled and then brought down to the room temperature) are mixed and should be taken first thing in the morning. This regulates the blood pressure as well.

As karisalankanni starts working in the system, it sets right the liver and cures jaundice, fatty liver, splenomegaly, hemorrhoids, indigestion etc. Regular intake strengthens the inner organs.

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

http://feedproxy.google.com/~r/SpanishRecipesinpictures/~3/Vm65-VuU_H4/stuffed-apple-not-dessert.html

2013-02-05T12:55:00.001-08:00

Try to visualise me as Eve for a second; hey... with clothes on, ok? I'm not that young anymore ;D....

Get the rest in my blog! See you there!

Cooking Book 5

2013-02-05T12:54:00.001-08:00

Thai Chicken Wings, The Young Thailand Cookbook

Man I wish I owned this book.

Mango Chicken Salad, Martha Stewart

Delicious! I skipped the mango chutney in the salad and used lettuce instead of spinach. I would make this again. Recipe here.

Ham and Apple Wraps with Dip, you guessed it, Martha Stewart.

These were fine, nothing thrilling. A little different. I didn't love the dip though. Recipe here.

Jicama Citrus Salad, Martha Stewart

I really liked this salad. Crunchy and...citrusy. I left out the cucumber. Recipe here.

I don't know what this is.

Or this.

Bubble and Squeak, no recipe.

So easy. Mix leftover mashed potatos with leftover cooked carrots and brussel sprouts. Heat some olive oil and butter over medium high heat, spread the veggies in and cook until brown on both sides.

________________________________________

I do love to change my mind, abandon project etc, and I'm doing it again. This will be it for now at least on Book 5. It's too difficult to fit some of the recipes into our world full of kid, work, school etc. There are still some I want to make, so the book will be back but now let's move on to a new one....Book 3!

Spam Fried Rice

2013-02-05T12:48:00.001-08:00

Scott is a fan of canned meat, so when I mentioned I saw a recipe for Spam Fried Rice he was super excited and made sure it found its way onto this week's menu list.

Spam Fried Rice from The Cookbook Junkie.

I am not so much a fan of canned meat, but I have to admit this was really good. I may have even had seconds.

Next time I make it I'm going to add peas. And Scott will think he's died and gone to heaven.

Simple ways to cook dry beans

2013-01-29T19:31:00.001-08:00

There are two types of beans; the first type is quickly cooked ones like lentil (which doesn't require soaking in water). The other type is like fava beans (foul) or chick peas which require over night soak in water to rehydrate and make cooking time less, also the soaking method helps us in digestion and to release unwanted gases in our system.

Wash the beans and place in a large sauce pan. Then, add 5 to 1 amount of water. Boil it for 5 minutes. After that, turn off the heat and let it rest for 1to 4 hours.

Wash the beans and cover them with water and add 1 spoon of butter or oil in order to stop the soapy bubbles from appearing. At this stage, you can add some spices like cardamom or bay leaves. Avoid adding any salt or acid like vinegar or lemon.

Boil for 10 minutes, reduce the heat and let it simmer until fully cooked.

1 cup dry beans = 3 cups cooked beans

Chef Osama

Similar Posts:

10 Random Cooking Tips and Tricks

How To Choose Extra Virgin Olive Oil

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How To Find Halal Food Products

How To Compare Olive Oils

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Alaska Diary Day Two

2013-01-24T19:10:00.001-08:00

What a difference a day makes! I've never been as happy to see the sun as I was on day two of my Alaskan adventure. If it had stayed grey, I would have missed on some truly spectacular scenery.

Even on sunny days, it's not a bad idea to wear the de rigueur Alaska footwear, Xtratuf boots.

In Cordova there are just three processing facilities (plus a 4th very small one) where the salmon is cleaned, cut and prepared to be shipped out. In the Summer kids from places like Slovenia, the Czech Republic and the Ukraine come to live and do the work American kids don't want to do. Even the roe is harvested and graded and prepared for export. Sport fisherman can bring their freshly caught fish in to be smoked or canned.

You know you're in Alaska when a garage has a seaplane and moose hanging in it.

Speaking of planes, I thought we would heading straight into grey, but that wasn't the case at all.

A flight is the best way to see the varied terrain including mountains, marshes, inlets and glaciers.

Especially the breathtakingly beautiful Sheridan glacier where locals go ice skating in the Winter.

The next moment wilderness.

And a close up look at the waterways.

The harbor, our hotel and town, all visible at once.

On route to the airport, foraging for delectable wild cranberries just means pulling off the road.

A drive through a deeper-than-expected puddle led to a stall and subsequent rescue from some locals who quickly got under the hood. Literally.

I was already a fan of Copper River salmon before this trip, but my appreciation for the people and the way of life in Alaska increased exponentially over the course of 48 hours there. Alaska gets under your skin. But if you can't come for a visit, enjoy Copper River wild salmon and know you are supporting a sustainable fishery and way of life for a special community of Alaskans who live in harmony with nature.

A huge thanks to Copper River/Prince William Sound Marketing Association for hosting me in Cordova. Please see Alaska Day One if you missed it...

MORE!
Post from Missy Trainer about our foraging for wild cranberries.

Bison Tagliata Recipe

2013-01-24T19:05:00.001-08:00

It's Summer and thoughts turn to grilling. Me? I'm in an apartment with no grill, but that doesn't stop me from eating stuff people normally grill like steak. Just as I warmed up to grass fed beef, I'm pretty much head over heals for bison steak and I have a nifty way of cooking it sans grill. It tuns out what we think of as American buffalo is really bison. What's on the buffalo head coin? A bison. There are water buffalo (for that crazy good mozzarella) and the African Cape buffalo (not so sure what they are good for) but American buffalo is really bison so let's go with that.

Bison is much lower in fat than beef, high in iron, slightly lower in cholesterol. Recently I heard Ted Turner speak at the Sustainable Foods Institute, part of the Monterey Bay Aquarium's annual event, Cooking for Solutions. It turns out, he is crazy about bison. He owns the largest herd in the world and has opened a chain of bison restaurants. He loves the romance of the prarie. But the environmental arguments for bison are even stronger. Bison are grazing animals and part of the ecosystem that helps keep grasslands healthy. Because it is so lean, cooking it fairly gently is important so it stays tender and flavorful.

I like a certain Italian way of eating steak called 'tagliata' which just means sliced. Instead of a big hunk of meat you get slices of perfectly cooked medium rare steak over a spicy arugula salad drizzled with extra virgin olive oil, some shavings of Parmesan or Pecorino and a wedge of lemon. Using smoked olive oil is a great way to get the taste of the grill without, you know, a grill. It's expensive but a tiny bit goes a long way, and it doesn't lose pungency if you store it properly (in a cool dark place).

This is a super lazy summertime meal, it requires very little cooking, and it's a one dish meal to boot. My biggest complaint about bison is the difficulty in finding it at the store. Ground bison is getting more common but steaks are much harder to locate. I got samples of bison steaks from High Plains Bison, you can purchase from them online or find more producers at Bison Central.

Bison Tagliata
Serves 4

2 ribeye or strip bison steaks
Arugula
Chunk of Parmesan or Pecorino
1 lemon
Extra virgin olive oil
Salt and freshly ground pepper

Preheat oven to 350 degrees. Heat a heavy cast iron skillet over high heat. Pat the steak dry and season generously with salt and pepper. Sear the steak in the skillet, cooking for 2-3 minutes on each side, until brown. Transfer the skillet to the oven and roast for 5 minutes. Remove from the oven and transfer steak to a cutting board and cover with foil and let stand for 10 minutes.

Arrange arugula on 4 plates, shave cheese using a vegetable peeler and place strips of cheese on the salad. Slice the steak against the grain and lay strips on the salad. Drizzle with a tiny bit of olive oil. Serve with a lemon wedge.

Enjoy!

Granola Berry Parfait Recipe

2013-01-07T18:45:00.001-08:00

I can eat the same thing for breakfast day after day. Then suddenly I'm on to something else. At the moment, my breakfast of choice is a granola parfait. I bought parfait glasses for ice cream, but use them for breakfast and fruit salad more frequently. I also got those skinny spoons you need to fit down into the bottom of the glass! This is hardly a recipe, more of a technique. But anything that can help 'cereal' sound more exciting is worth doing. The trick to making a good parfait is to layer the ingredients nicely. Start with the yogurt on the bottom because anything else is too hard to get at with your spoon.

I've been using Driscoll's organic berries, Greek yogurt and The Bunnery granola. I recently got some samples of the granola and I really like it. I make my own granola but you have to eat it when it's fresh so I don't always have it on hand. The Bunnery original granola has relatively few ingredients just oats, honey, sunflower seeds, coconut, canola oil, sesame seeds, water, almonds, salt, cinnamon, and cloves. It's light and crunchy and not too clumpy which is best for parfaits.

You can make parfaits with just yogurt and fruit if you like. Or of course, you can also make parfaits with ice cream and fruit or sauces. But I think this is the best way to put a sexy spin on cereal. It's pretty, healthy and easy to make.

Berry Granola Parfaits

Mixed berries, such as blackberries, raspberries, blueberries
Yogurt, plain or flavored, regular or Greek
Granola

Layer a spoonful of yogurt into the bottom of the parfait glass and top with a layer of granola. Just a little! You want to make sure you leave enough room for multiple layers. Top the granola with one layer of berries. Repeat and end with a dollop of yogurt and a berry on top.

Enjoy!

Sausage, potato and dill pasties

2013-01-05T07:22:00.000-08:00

I suddenly realised we were almost half way through this week and I hadn't posted a recipe. Not having done any cooking for the last few days (long story) I've had to dig out an old one but an apposite one as it's British Sausage Week.

To tell the truth I'd completely forgotten about it but I do remember it being extremely tasty. It comes from my book Sausage and Mash and was inspired by one of The Ginger Pig's butchers Paul Hughes who told me they used to make a Swedish potato sausage flavoured with dill. Apparently there wasn't huge demand for it so they dropped it but it seemed a brilliant idea to me and one that would make a great filling for a pasty.

The pastry is really easy and well worth making from scratch. The technique comes from Delia Smith's Cookery Course, published back in 1978.

Makes 6 pasties

For the filling
425g new potatoes, scrubbed but not peeled
6 spring onions, trimmed and finely sliced
1 tbsp olive oil
25g butter
400g coarsely cut traditional pork sausages, at least 85% meat
2 rounded tbsp finely chopped dill (about 5g)
Salt and freshly ground black pepper

For the pastry
200g butter
50g vegetable shortening e.g. Cookeen or Trex (I think they still do it - if not use lard)
350g plain flour
1/2 tsp salt
6-8 tbsp iced water
1 medium egg, lightly beaten, for glazing

Measure out the butter and shortening for the pastry, wrap it in foil and put it in the freezer for half an hour.

Put the potatoes on to boil in boiling salted water. Cook for 7-8 minutes then drain.

Heat a large frying pan, add the oil then the butter. Fry the onion for a couple of minutes until softened then turn off the heat and roughly crush the potatoes into the pan. Season with salt and pepper and leave to cool.

When the fats are really cold, measure the flour and salt into a large bowl. Coarsely grate the semi-frozen butter and shortening into the flour, dipping each block into the flour as you go, and lightly working it in with a flat-bladed knife.

Cut the fat into the flour until it resembles coarse breadcrumbs then make a well in the centre and add about 5 tbsp of iced water. Work the pastry mix into the liquid and gradually pull the pastry together, adding as much extra liquid as you need to form a ball. Turn the pastry onto a floured board, pat into shape, put in a plastic bag and refrigerate for half an hour.

Take the sausages out of their skins, break up roughly and add to the potato mixture along with the dill. Take the pastry out of the fridge and divide into four. Roll out each portion thinly into a circle then cut round an 18cm plate or flan tin base, saving the offcuts. Pile 2 tbsp of filling into the centre of the circle and form it into a lozenge shape. Brush round the edges of the pastry with beaten egg. Bring the edges together in the middle, seal firmly then crimp to get a wavy line down the centre.

Repeat with the rest of the pastry then roll the offcuts to make two more pasties.

Refrigerate the pasties for at least 30 minutes then bake at 225°C/425°F/Gas 7 for 20 minutes. Turn the heat down to 190°C/375°F/Gas 5 and cook for another 30-35 minutes until the pasties are thoroughly cooked and well browned. Cool for at least half an hour before eating but don't refrigerate them.

PARUPPU THOGAYAL

2013-01-03T15:17:00.001-08:00

This is my husband's favorite thogayal. It tastes the best when paired with vatral kuzhambu . Its is a delectable combination.

INGREDIENTS

Moong dal - 1 fistful
Toor dal - 1 fistful
Red chilly - 2 nos medium sized ( 1 if long)
Grated coconut - 1 tbsp ( optional)
Pepper corns - 1 tsp
Garlic cloves - 6 nos
Salt - As reqd

METHOD

Take a kadai and add a tbsp of oil. Fry the dals along with red chillies.
Once its cool grind adding salt , grated coconut and little water to make a paste.
Finally add the pepper corns and garlic cloves and grind well .
Add little water if required.

Mix with plain rice adding sesame oil ..Enjoy !!

Cooking Book 5

2013-01-01T18:19:00.000-08:00

Thai Chicken Wings, The Young Thailand Cookbook

Man I wish I owned this book.

Mango Chicken Salad, Martha Stewart

Delicious! I skipped the mango chutney in the salad and used lettuce instead of spinach. I would make this again. Recipe here.

Ham and Apple Wraps with Dip, you guessed it, Martha Stewart.

These were fine, nothing thrilling. A little different. I didn't love the dip though. Recipe here.

Jicama Citrus Salad, Martha Stewart

I really liked this salad. Crunchy and...citrusy. I left out the cucumber. Recipe here.

I don't know what this is.

Or this.

Bubble and Squeak, no recipe.

So easy. Mix leftover mashed potatos with leftover cooked carrots and brussel sprouts. Heat some olive oil and butter over medium high heat, spread the veggies in and cook until brown on both sides.

________________________________________

STUFFED VEGETABLE IDLY

2012-10-31T20:08:00.000-07:00

I am making this stuffed idly for the third time. Whenever i get bored of usual idly sambhar , i make this.This is one of the best ways to incorporate vegetables into idly.My daughter never eats the vegetables i add in sambhar. But she likes this idly a lot…U can just play around with different combinations of stuffing in it.I've given my method of making the filling. Do try this and leave ur feedback.

INGREDIENTS

IDLY batter – 1 bowl
Water – little to dilute

For stuffing

Carrot – 2 nos
Beans – 6 nos
Potato – 1 no
Green peas – 1/4 cup
Big onion – 1 no
Cooking oil – 1tbsp
Turmeric powder – a pinch
Salt – As needed
Red chilly powder – 1/2 tsp
Garam masala – 1/4 tsp

To grind

Cinnamon – 1 inch piecee
Cloves – 1 no
Fennel seeds – little
Grated coconut – 1 tbsp
Dalia / Fried gram dal – 1tsp
Ginger – small piece & garlic – 6 cloves or GG paste – 1 / 4 tsp

To garnish

Coriander leaves – a few
Lime juice - As needed.

METHOD

Heat a kadai with a tbsp of oil and add the onion pieces.
Saute till it turns transparent. Now add the ground masala paste.
Saute till the raw smell disappears.Then add the cooked vegetables and the powders.Mix well for few mins.
Add the required water and boil well till the stuffing thickens.
Finally add the lime juice and garnish with coriander leaves.
In an idly pot, pour a tbsp of batter and keep a tsp of filling in the center.
Then pour another tbsp of batter to cover the filling.Steam for 15 mins.
Insert a fork, if it comes out clean, the idly is done.

Serve hot with sambhar ,coconut chutney or tomato chutney !!

Here is a picture of stuffed idiyappam which i made the next day with the left over stuffing

Note:

U can make the above version in chinese style by adding cabbage , little soya sauce , ajinomotto and white pepper powder.But avoid using garam masala pwd, red chilly powder and ground masala paste..Hope u all know this. Sometimes i make like this too.
If u dont want to stuff the idly, just mix the above stuffing in the batter directly and make idlies.It tastes good in that way too..
While making for kids , add a tsp of ghee over the stuffing in each idly .that gives an additional flavor..

Technorati Tags: Stuffed idly,vegetable idly,stuffed idiyappam,vegetable idiyapam,idly varieties.

BEETROOT PORIYAL

2012-10-31T20:04:00.001-07:00

I learnt this from my mom.Usually my mom makes this as an accompaniment for keerai kuzhambu.Its my favorite..Last week i made for mor kuzhambu . It was a flavorful and excellent combo.

INGREDIENTS :

Beetroot - 2 nos (big)
Moong dal - 2 tbsp
Salt & water - As needed
Sambhar powder or Red chilly powder- 1.5tsp

To grind :

Grated coconut - 3 tbsp
Small onion - 2 nos
Jeera - 1/4 tsp

To temper :

Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Big onion - 1 no (finely chopped)
Curry leaves - Few

METHOD :

Chop the beetroot into small pieces and pressure cook along with moong dal , sambhar powder , salt & water.
Grind all the ingredients given under 'to grind 'into a smooth paste adding little water.
Now temper the items mentioned above and add the cooked beetroot mixture.
Then add the ground coconut paste and saute well till the raw smell emanates.

Enjoy with sambhar/ mor kuzhambu / Keerai kuzhambu with a papad .

KITCHEN CLINIC :

BEETROOT :
Beetroot contains sodium, potassium, phosphorus, calcium, iodine, iron, copper, Vitamins B1, B2, B3, B6 and C. Each capsule provides approximately 1-2mg of elemental iron.

Benefits and Features of Beetroot

Beetroot provides a good source of anthocyanadins, a natural antioxidant that contributes to its deep red color
Extract is a natural source of vitamins and minerals
Beetroot is used traditionally as a blood building food
Beetroot may aid the natural process of elimination and support detoxification processes
Beetroot has liver, spleen, gall bladder and kidney cleansing properties
Beetroot is particularly rich in Vitamin C, calcium, phosphorus and iron
Each capsule provides approximately 1-2mg of elemental iron
The iron contained in beetroot is organic and non-irritating and will not cause constipation
Beetroot is useful in acidosis due to it being rich in alkaline elements
Vacuum packed to enhance stability and shelf life
Suitable for vegetarians and vegans

Beetroot for Cholesterol Reduction

Beet fiber has been shown to have cholesterol lowering capabilities. In a study on rats with induced high blood cholesterol, a red beet fiber diet caused a reduction of serum cholesterol and triglyceride levels (by 30 and 40%, respectively) and a significant increase in HDL cholesterol (good cholesterol). This diet induced also a significant decrease (almost by 30%) of cholesterol content in the aorta.

Beetroot for Blood Pressure

Beetroot juice has been shown to lower blood pressure in subjects with normal blood pressure. In healthy volunteers, approximately 3 hours after ingestion of 500 ml of beetroot juice, blood pressure was substantially reduced, an effect that correlated with peak increases in plasma nitrite concentration, nitrite being the blood pressure reducing ingredient.

Beetroot and nitrate capsules are equally effective in lowering blood pressure indicating that it is the nitrate content of beetroot juice that underlies its potential to reduce blood pressure. It has also been found that only a small amount of juice is needed – just 250ml – to have this effect.

Beetroot for Cardiovascular Disease Prevention

Betaine, a nutrient found in beets and some other foods lowers plasma homocysteine, a possible risk factor for cardiovascular disease. Betaine supplements are manufactured as a byproduct of sugar beet processing. Betaine "supplementation" has however been found to increase blood LDL cholesterol and triglyceride concentrations in healthy humans, which may undo the potential benefits for cardiovascular health of betaine supplementation through homocysteine lowering.

Beetroot for Healthy Liver Function

Beetroot contains the bioactive agent betaine, which supports healthy liver function. When the liver is functioning properly, fats are broken down efficiently, aiding weight loss, and preventing fatigue and nausea.

Glycemic Index of Beetroot

In a study to determine the estimated Glycemic Index of various foods, it was concluded that beetroot has a medium GI of 64.

Adverse Reactions from Beetroot

Beetroot and especially beet greens contain high levels of oxalate, and should be avoided by individuals with kidney stones containing oxalate

Beetroot contains nitrates and when they are cooked and left standing at room temperature, microorganisms that convert nitrates to nitrites begin to multiply, and the amount of nitrites in the beetroot rises. The nitrites combine with amines in the stomach to form nitrosamines, some of which are known carcinogens.