'' JULIAN'S Cuisine ''

Frozen Banana Bites With Chocolate

2013-11-05T07:41:00.001-08:00

If you love bananas, chocolate and are nuts about some crunch, then this one will please your palate. We are not chocolate lovers in the house per se, but my little one likes to enjoy some on and off. This is his favorite snack and I don't mind him indulging given that this is on the nutritious side. Instead of butter, I use Coconut oil but you can use butter instead. You can skip the nuts as well and use any of the variations I recommend here.

{ Preparation & Cooking Time : 30 Min }
Difficulty : Easy
Meal Type : Vegetarian
Serves : 4
Cuisines : U.S, Latin American, India, u.k,

Ingredients
About 3 small-medium ripe Bananas, see Tips
1 cup Semi-Sweet Chocolate Chips - see Tips
2 Tbsp melted Extra Virgin Coconut Oil, see Tips
2-3 tbsp assorted Nuts (Almonds, Pistachios, Pecans, Hazelnuts, Walnuts etc), (optional)

Topping Variations instead of assorted Nuts
1. Crushed Chocolate Sandwich Cookies
2. Toffee Bits
3. Chopped Butterfinger Candy Bars
4. Chopped Salted Peanuts,
5. Toasted Shredded Sweetened Coconut
6. Coarse Sea Salt
7. Sprinkles
8. Granola
9. Chopped Salted Pistachios/ Smoked almonds
10.Cocoa nibs

Tips
1. Banana: I personally would recommend using ripe bananas that's not too ripe and/or mushy.
2. Chocolate Chips : You can use any kind you like - dark, semisweet, milk chocolate, white, etc. I used semi-sweet chocolate chips that's soy, nut and dairy free. My only reason to use this is to avoid Soy lecithin that's commonly used as an ingredient. Unless specified as Non GMO or Organic, I tend to personally avoid it.
3. Coconut Oil: I use Coconut oil, but you can use cultured butter instead.

Preparation Method
1. Cut the bananas into bite sized pieces. You really don't need to be fussed about this.

2. Place them on a foil covered baking sheet (or use parchment paper).

3. Poke them with cocktail forks or any other fancy things you might possess in your pantry waiting to be put to good use. Freeze them for about 2 hours or until frozen.

4. Meanwhile dry toast any nuts of your choice.

5. Cool them and chop them coarsely into teeny tiny pieces. Set aside.

6. Stir together the coconut oil and chocolate chips on top of a double boiler. Make sure to melt the oil before using. I used almost 2 tbsp (may be 1.5 tbsp? ) of oil. Keep stirring until the chocolate is melted and all smooth (and velvety).

Note: You can do this in a M/W too. I do not use one hence cannot really advise on the time and/or intervals for stirring.

7. Now remove the frozen banana, dip it in the chocolate - completely or half way as per your liking.

8. You can either sprinkle the nuts on top of it and just roll it on the nuts (this might be little messier but that's the lazy woman's version :))

9. Place it back on the cold baking sheet until dried.

American Bulldog

2013-10-21T06:15:00.001-07:00

American Bulldogs

Weight: 75-125 Pounds
Height: 20-27 Inches
Color: White, Brindle or patches of Red
Coat: Short, Close, Stiff
Activity Level: Medium-High
Temperament: Powerful, Agile, and Confident
Learning rate: High
Obedience: High
Gaurd Ability: High
Watch Ability: High
Life Span: 8-15 Years
Origin: USA

Appearance

There are two distinct strains of American Bulldogs, Classic (Johnson, Bully) and Standard (Scott, Performance) which is often mistaken for its second cousin, the American Pit Bull Terrier because of its appearance, and for its much smaller European
relatives because of its name. The American Bulldog is different from any of these. The American Bulldog is massive in comparison.

Temperament

An American Bulldog is typically a happy, friendly, and assertive dog that is at ease with its family and fine with strangers as they get to know the stranger in question. They are quite fond of children but sometimes do not know their own strength, thus, as with all dogs, they should be supervised with small children. They bond strongly with their master and family but, because of strong guarding instincts and a somewhat dominant attitude, they need a firm but fair hand; they should be socialized and obedience trained early to expose them to other dogs and people.

History

The history of Mastiff-type dogs in the British Isles dates back beyond the arrival of Caesar, who reported of the ferocious dogs. With the arrival of the Normans in 1066 came Alaunts from the continent. The breeding of the indigenous mastiffs to the newly arrived ones produced the Mastiff and Bulldog of England.

The Most Powerful Food Combinations

2013-10-21T05:36:00.000-07:00

Who came up with the idea that we are supposed to drink orange juice at breakfast? And why, if oatmeal is so good for us, do we eat that only in the morning as well? Apologies to the Palinites, but nutritionists are starting to realize that you and I like our oatmeal and OJ before we start the day because we evolved to like it that way—because enjoying the two together is healthier than eating each of them alone.

Epidemiologist David R. Jacobs, Ph.D., of the University of Minnesota calls it food synergy, and he, along with many other nutritionists, believes it might explain why Italians drizzle cold-pressed olive oil over tomatoes and why the Japanese pair raw fish with soybeans. "The complexity of food combinations is fascinating because it's tested in a way we can't test drugs: by evolution," says Jacobs. And, he adds, "it's tested in the most complex of systems: life."

What's more fascinating, however, is that the evolution between eater and eaten might answer the long-held question about why humans live longer, healthier lives on traditional diets. As researchers work to unravel the complexities of the interactions of the foods we eat, try these combinations, the most powerful food synergies currently known to science.

Tomatoes & Avocadoes
Tomatoes are rich in lycopene, a pigment-rich antioxidant known as a carotenoid, which reduces cancer risk and cardiovascular disease. Fats make carotenoids more bioavailable, a fact that makes a strong case for adding tomatoes to your guacamole.

"This also has a Mediterranean cultural tie-in," says registered dietitian Susan Bowerman of California Polytechnic State University. "The lycopene in tomato products such as pasta sauce is better absorbed when some fat (e.g., olive oil) is present than if the sauce were made fat free." This may also explain why we love olive oil drizzled over fresh tomatoes.

And when it comes to salads, don't choose low-fat dressings. A recent Ohio State University study showed that salads eaten with full-fat dressings help with the absorption of another carotenoid called lutein, which is found in green leafy vegetables and has been shown to benefit vision. If you don't like heavy salad dressing, sprinkle walnuts, pistachios, or grated cheese over your greens.

Oatmeal & Orange Juice
A study from the Antioxidants Research Lab at the U.S. Department of Agriculture shows that drinking vitamin C-rich orange juice while eating a bowl of real oatmeal (read: not processed) cleans your arteries and prevents heart attacks with two times as much efficacy than if you were to ingest either breakfast staple alone. The reason? The organic compounds in both foods, called phenols, stabilize your LDL cholesterol (low-density lipoprotein, or so-called "bad" cholesterol) when consumed together.

Broccoli & Tomatoes
New research shows that this combo prevents prostate cancer, but no one is sure why.

In a recent Cancer Research study, John W. Erdman Jr., Ph.D., of the University of Illinois, proved that the combination shrunk prostate-cancer tumors in rats and that nothing but the extreme measure of castration could actually be a more effective alternative treatment. (What more motivation do you need to embrace this one-two punch?)

"We know that tomato powder lowers the growth of tumors," says Erdman. "We know that broccoli does too. And we know they're better together. But it's going to take years to find out why."

Blueberries & Grapes
"Eating a variety of fruit together provides more health benefits than eating one fruit alone," says Bowerman. "Studies have shown that the antioxidant effects of consuming a combination of fruits are more than additive but synergistic."

In fact, a study published in the Journal of Nutrition by Rui Hai Liu, Ph.D., from Cornell University's department of food science, looked at the antioxidant capacity of various fruits individually (apples, oranges, blueberries, grapes) versus the same amount of a mixture of fruits, and found that the mix had a greater antioxidant response. According to the study, this effect explains why "no single antioxidant can replace the combination of natural phytochemicals in fruits and vegetables."

The author also recommends eating five to 10 servings of a variety of fruits and vegetables daily to reduce disease risks, as opposed to relying on expensive dietary supplements for these compounds. "There are a huge number of compounds yet to be identified," adds Jacobs.

Apples & Chocolate
Apples, particularly Red Delicious, are known to be high in an anti-inflammatory flavonoid called quercetin, especially in their skins. (Note: It's important to buy organic because pesticides concentrate in the skins of conventionally grown apples.) By itself, quercetin has been shown to reduce the risk of allergies, heart attack, Alzheimer's, Parkinson's, and prostate and lung cancers.

Chocolate, grapes, red wine, and tea, on the other hand, contain the flavonoid catechin, an antioxidant that reduces the risks for atherosclerosis and cancer. Together, according to a study done by Barry Halliwell, Ph.D., a leading food science professor at the National University of Singapore, catechins and quercetin loosen clumpy blood platelets, improving cardiovascular health and providing anticoagulant activity. Quercetin is also found in buckwheat, onions, and raspberries.

Susan Kraus, a clinical dietitian at Hackensack University Medical Center in New Jersey, recommends the following combinations: sangria with cut-up apples; green tea with buckwheat pancakes and raspberries; and kasha (roasted buckwheat, made in a pilaf) cooked with onions.

Lemon & Kale
"Vitamin C helps make plant-based iron more absorbable," says nutritionist Stacy Kennedy of the Dana Farber Cancer Institute. It actually converts much of the plant-based iron into a form that's similar to what's found in fish and red meats. (Iron carries oxygen to red blood cells, staving off muscle fatigue.)

Kennedy suggests getting your vitamin C from citrus fruits, leafy green vegetables, strawberries, tomatoes, bell peppers, and broccoli, and getting plant-based iron from leeks, beet greens, kale, spinach, mustard greens, Swiss chard, and fortified cereals.

So whether you're sautéing dark greens or making a salad, be sure to include a squeeze of citrus. You'll increase your immunity and muscle strength with more punch than by eating these foods separately.

Soy & Salmon
It's true that soy has been shown in studies to lower sperm counts, but that's mainly in processed forms such as soy cheese, soy milk, and the unpronounceable forms listed on the labels of your favorite artery-clogging processed foods. This means that eating unprocessed forms of soy, such as edamame and tofu, is perfectly fine in moderation.

That's good news because, according to Mark Messina, Ph.D., former director of the diet and cancer branch of the National Cancer Institute at the National Institutes of Health and now an adjunct associate professor at Loma Linda University, an isoflavone in soy called genistein inhibits enzymes in the colon and prostate, raising the amount of vitamin D bioavailability in those tissues. "The higher vitamin D levels may offer protection against cancer," says Messina. "There is emerging research suggesting that vitamin D reduces cancer risk, and many people don't get enough of the vitamin. You do make it in your skin, but most people don't make enough."

Fish such as salmon and tuna are high in vitamin D, so take a cue from the Asian diet and eat fish with a side of edamame.

Peanuts & Whole Wheat
According to Diane Birt, P.D., a professor at Iowa State University and a food synergy expert, the specific amino acids absent in wheat are actually present in peanuts. You need, and very rarely receive in one meal, the complete chain of amino acids (the best form of protein) to build and maintain muscle, especially as you get older. In short, while this combo exhibits only what Birt calls a "loose definition" of food synergy, it gives good evidence that a peanut-butter sandwich isn't junk food if it's prepared with whole-wheat bread (not white) and eaten in moderation (once a day).

So enjoy a peanut-butter sandwich right after a workout instead of drinking a terrible gym-rat shake. Just make sure the peanut butter doesn't have added sugar, chemical ingredients you can't pronounce, or cartoon characters on the label.

Turmeric & Black Pepper
A tangy yellow South Asian spice used in curry dishes, turmeric has long been studied for its anticancer properties, anti-inflammatory effects, and tumor-fighting activities known in nutrition-speak as anti-angiogenesis. The active agent in the spice is a plant chemical, or polyphenol, called curcumin.

One of the problems with using turmeric to improve your health, according to Kennedy, is its low bioavailability when eaten on its own. But there's a solution, and it's probably in your pantry.

"Adding black pepper to turmeric or turmeric-spiced food enhances curcumin's bioavailability by 1,000 times, due to black pepper's hot property called piperine," says Kennedy. "This is one reason it's thought that curry has both turmeric (curcumin) and black pepper combined." Translation: You'll get the benefits of turmeric if you pepper up your curries.

Garlic & Fish
Most seafood lovers don't realize there's a synergy of nutrients inside a piece of fish: Minerals such as zinc, iron, copper, iodine, and selenium work as cofactors to make the best use of the natural anti-inflammatory and cholesterol-reducing fish oils EPA and DHA.

What's more, cooking your fish with garlic lowers your total cholesterol better than eating those fillets or cloves alone. A study at University of Guelph, in Ontario, found that garlic keeps down the small increase in LDL cholesterol that might result from fish-oil supplements.

Eggs & Cantaloupe
The most popular (and an awfully complete form of) breakfast protein works even better for you when you eat it with the good carbohydrates in your morning cantaloupe.

According to Kennedy, a very basic food synergy is the concept of eating protein with foods that contain beneficial carbohydrates, which we need for energy. Protein, Kennedy reminds us, slows the absorption of glucose, or sugar, from carbohydrates.

"This synergy helps by minimizing insulin and blood-sugar spikes, which are followed by a crash, zapping energy. High insulin levels are connected with inflammation, diabetes, cancer, and other diseases. By slowing the absorption of glucose, your body can better read the cues that you are full. This helps prevent everything from overeating to indigestion."

So cut as many bad carbs (i.e., anything white, starchy, and sugary) as you want. But when you eat healthful carbs (whole grains, fruit, vegetables), don't eat them on their own.

Almonds & Yogurt
We already know that good fats help increase lycopene absorption. But did you know that many essential vitamins are activated and absorbed best when eaten with fat?

Vitamins that are considered fat-soluble include A, D, and E. Carrots, broccoli, and peas are all loaded with vitamin A and should be paired with a healthy fat such as the kind found in olive oil. Vitamin D—rich products include fish, milk, yogurt, and orange juice.

So toss some almonds into your yogurt, eat full-fat dairy foods, and pair your morning OJ with a slice of bacon. To get the most vitamin E with fat-soluble foods, try baked sweet-potato slices or spinach salad topped with olive oil.

Beagle Puppy: Pure Breed Information

2013-10-15T23:27:00.001-07:00

Beagle - When Snoopy makes appearances at theme parks, he is billed as "The World's Most Famous Beagle."

Weight: 20-25 pounds
Heights: 13-16 inches
Color: White, Black, Red, Tan, Lemon and Blue
Coat: Short and Dense, Wheather Proof
Activity Level: High
Obedience: Medium
Temperament: Gentle and Lovable
Learning Rate: High
Gaurd Ability: Low
Watch Ability: High Bark and Alert
Life Span: 10-12 Years
Origin: United Kingdom

Appearance

The Beagle has a smooth, somewhat oval skull; a medium-length, square-cut muzzle; a black, gumdrop nose; large, hound-like hazel or brown eyes; long, velveteen, low-set ears (big), turning towards the cheeks slightly and rounded at the tips; a medium-length, strong neck without folds in the skin; a broad chest narrowing to a tapered abdomen and waist; a short, slightly curved tail; an overall muscular body; and
a smooth, hard coat.

Temperament

The Beagle has a very good temper and gentle disposition. Beagles are intelligent, but are stubborn and may be hard to train due to their strong will, which is common in the breed because of its curiosity (especially for scents). However, if a newly-acquired puppy has a dominant master in control, they can be easy to train and can obey basic commands. They are an especially loyal breed and are very friendly. They are excellent
with children (puppies especially) and can even play with toddlers.

History

Beagles are scent hounds used primarily for tracking deer, bear, and other game. They are a loyal breed and most often very well tempered. Beagles love exercise and being around people. Beagle-type dogs have existed for over 5 centuries, but the breed as popularly known was developed in the United Kingdom about 150 years ago.

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Jaggery Pongal Recipe

2013-10-15T21:42:00.001-07:00

Bellam Pongali Recipe ~ South Indian Style Jaggery Pongal Recipe

Jaggery Pongali Recipe

{ Preparation & Cooking Time : 25 Min }
Difficulty : Easy
Meal Type : Vegetarian
Serves : 2
Cuisines : Indian, South indian, north indian

Ingredients
• 1 cup Raw Rice
• 1 cup powdered Jaggery
• 1/4 cup Chana Dal
• 3 cups Water
• 1 to 1 1/4 cups Milk
• 1/2 teaspoon Cardamom Powder
• 1 tablespoon Dry Coconut Slices
• Cashews and Raisins
• 2 - 3 tablespoon Ghee

Preparation Method
1. Wash the rice and chana dal and pressure it with 3 cups of water for 3 - 4 whistles.
2. Switch off the flame and wait until pressure gets released by itself.
3. Add the milk and cardamom powder to the cooked rice and let it simmer for 3 - 4 minutes.
4. Remove from the heat and add the powdered jaggery. Mix well and cover with a lid.
5. Mix again after 2 minutes. Mix well until jaggery melts.
6. Heat ghee in a pan and fry the coconut pieces, cashews and raisins to golden brown.
7. Pour this over the rice mixture and mix well. Serve!

Cauliflower Kurma ( Curry )

2013-10-07T08:43:00.004-07:00

{ Preparation & Cooking Time : 25 Min }
Difficulty : Easy
Meal Type : Vegetarian
Serves : 2
Cuisines : Indian, South indian

Ingredients
• Cauliflower – 1 small, cut into small florets or coarsely chopped (You can use the tender stems too)
• Coconut oil / veg oil – 1.5 tablespoon
• Cumin seeds – 1/4 teaspoon
• Ginger – 1.5 teaspoon, minced
• Onion – 3/4 cup, chopped
• Turmeric powder – 1/2 teaspoon
• Kashmiri chilly powder – 1/2 teaspoon
• Coriander powder – 1.5 teaspoon
• Tomato – 1/2 medium-small, finely chopped
• Green chilies – 2 – 3, slit
• Garam masala powder – 3/4 teaspoon
• Mint leaves – 8 – 10, finely chopped
• Cilantro – 3 tablespoon, finely chopped

To grind
• Grated coconut – 1/4 cup + 1 – 2 tablespoon
• Cashews – 5 – 6, soaked in hot water for 15 minutes
• Poppy seeds – 1 teaspoon
• Fennel seeds – 1/2 teaspoon
Grind coconut along with cashews, poppy seeds and fennel seeds to a fine paste adding little water. Set aside.

Preparation Method
1. Heat 1.5 tbsp oil in a pan. Splutter cumin seeds and then add ginger, onion and little salt. Saute for a few minutes until onion turns transparent. Add turmeric powder, chilly powder and coriander powder. Saute for a minute and add chopped cauliflower pieces , tomato pieces and slit green chilies. Add salt to taste. Cook for 4 – 5 minutes, stirring occasionally. Add 3/4 cup hot water. Mix well. Cover and cook for 10 – 15 minutes until cauliflower pieces are tender.

2. Open the lid and add ground coconut paste. Bring down the heat to medium-low. Cook for 3 – 5 minutes. Add garam masala powder, chopped mint and cilantro. Mix well. Taste-check for salt. Switch off when gravy is thick. It goes well with idiyappam, appam and chapathis.

Traditional Argentinean Chimichurri Sauce

2013-09-24T14:56:00.001-07:00

This traditional chimichurri recipe is made with parsley, oregano, garlic, onion, red pepper, vinegar and olive oil. Traditional Argentinean chimichurri is usually made in a mortar and pestle or by chopping the herbs very finely. Sometimes (like in the quick recipe) you can take a shortcut by chopping the ingredients in the food processor, but for the traditional version I prefer to chop the ingredients by hand. Of course, if you need it quickly or don’t have patience (or a sharp knife) then you can obviously use a small food processor.

I used fresh oregano and fresh hot pepper in this recipe, but you can also use dried oregano and dried red pepper flakes if you don’t have the fresh ones available. During the summer months I recommend trying it with the fresh ingredients, I love fresh oregano and it’s so easy to grow – regardless of if you have a large garden or just a small container herb garden. You can also adjust the amount of red wine vinegar based on your preference. Personally I like just a hint of acidity in a classic chimichurri so I used just a bit of vinegar and lemon juice. Chimichurri sauce is typically used to accompany empanadas, as well as meat and poultry dishes – especially when grilled. It also makes a great dipping sauce for bread, can be sprinkled on top of veggies (steamed, roasted or grilled), and I also like to use it as a marinade.

{ Preparation & Cooking Time : 15 Min }
Difficulty : Easy
Meal Type : Vegetarian
Serves : 2
Cuisines : Argentinian, Latin American , American

Ingredients
• ½ bunch of parsley, about ½ cup finely chopped
• 2 tablespoons finely chopped fresh oregano
• 4 garlic cloves, crushed
• ½ cup finely diced or minced green onions
• 1 small red chili pepper (red Fresno or red Korean), deveined, seeds removed and finely diced ( can be replaced with 1-2 teaspoons of chili pepper flakes) – adjust more or less based on your preference and heat tolerance
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• ½ cup olive oil
• Salt and pepper to taste

Preparation Method
1. Combine all the ingredients together in a medium sized bowl and mix well.
2. The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within 24-48 hours.

Ingredients

Preparation

Making

About Bay leaf

2013-09-18T17:30:00.000-07:00

Bay leaf

The aromatic leaf from the bay laurel tree, it is an essential component of the classic bouquet garnish.The bittersweet, spicy leaves impart their pungent flavour to a variety of dishes and ingredients. It also one of the few herbs that doesn’t lose its flavour when dried. Bay leaves have been known to add a varied taste to soups, stews and sauces.

Nutrition Facts

Bay leaf

Amount Per 100 grams

Calories 314

% Daily Value*

Total fat 8 g	12%
Saturated fat 2.3 g	11%
Polyunsaturated fat 2.3 g
Monounsaturated fat 1.6 g
Cholesterol 0 mg	0%
Sodium 23 mg	0%
Potassium 529 mg	15%
Total Carbohydrate 75 g	25%
Dietary fiber 26 g	104%
Protein 8 g	16%

Vitamin A	123%	Vitamin C	77%
Calcium	83%	Iron	238%
Vitamin B-6	85%	Vitamin B-12	0%
Magnesium	30%

*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mashed Plantains and Eggs Recipe

2013-09-04T08:50:00.001-07:00

Green plantain mash made with green plantains, onions, garlic, and achiote. Majado is served with fried eggs and cheese slices.
I like to add some diced avocado or avocado slices, as well as some freshly made aji criollo or hot sauce. As a breakfast dish, black coffee and fresh fruit juice are also a must. The quantities in this recipe are for 4 people

{ Preparation & Cooking Time : 25 Min }
Difficulty : Easy
Meal Type: Non-veg
Serves : 4
Cuisines : Latin American, American, u.k, Australian, Indian

Ingredients
• 3-4 green plantains, peeled and cut in rounds (each plantain can be cut into 3-4 pieces)
• 1-2 tbs butter or oil
• 1 white onion, diced
• 4 garlic cloves, crushed
• ½ tsp achiote powder or ground annatto
• Salt and pepper to taste
• Sides – Fried egg, slice of queso fresco, diced avocado, and aji criollo

Preparation Method
1. Boil the plantains for 30 minutes or until soft.
2. Mash the plantains using a fork or potato masher. The consistency should have some small chunks, if it’s too smooth it will stick together.
3. Prepare a refrito by heating the butter or oil over medium low heat, add the diced onion, crushed garlic, achiote or annatto, salt and pepper. Cook until the onions are soft and translucent, about 7-10 minutes.
4. Add the mashed plantains to the refrito and cook for 10-12 minutes, stirring occasionally. Taste and add additional salt/pepper if needed.
5. Serve immediately with a fried egg, slices of fresh cheese, avocado slices and aji criollo.

Eggless Bread and Butter Pudding Recipe

2013-08-31T15:21:00.000-07:00

Eggless Bread and Butter Pudding Recipe

{ Preparation & Cooking Time : 35 Min }
Difficulty : Easy
Meal Type : Veg
Serves : 2
Cuisines : Indian, Russian, Chinese, Indonesian, usa

Ingredients
• Bread Slices: 3
• Milk: 3/4 cup
• Sugar: a little less than a half cup or to taste
• Custard Powder: 1.5 tablespoon
• Unsalted Butter: 1.5 tablespoon
• Vanilla Essence: 1/2 teaspoon (Optional)
• Handful of raisins

Preparation Method
1. Preheat the oven to 200 C.

2. Grease a baking tin with butter and set aside.

3. Cut the bread slices into pieces and arrange them in the tin without leaving space.

4. Combine the milk, butter and sugar in a vessel and heat until warm. Add the custard powder and vanilla essence to it and combine well.

5. Pour this over the bread slices. Top with raisins and set aside for 5 minutes.

6. Bake it in a preheated oven for 20 minutes or until golden and crisp on top.

7. Cut and serve warm.

Aloo Palak Gravy with Potatoes in Spinach Sauce

2013-08-29T17:59:00.001-07:00

Aloo Palak Gravy with Potatoes in Spinach Sauce

{ Preparation & Cooking Time }
Difficulty : Average
Meal Type : Vegetarian
Serves : 4
Cuisines : Indian, Spanish, American, East Asia, Russian

Ingredients
• Spinach Leaves: 2 cups, tightly packed
• Potatoes: 3
• Tomatoes : 2
• Onion: 1
• Green Chillies : 3
• Coriander Powder: 2 teaspoons
• Garam Masala: 1/2 teaspons
• Kasoori Methi: 1/2 teaspoons
• Cumin Seeds: 1/4 teaspons
• Sugar: 1/2 teaspoons
• Cloves: 2
• Cinnamon : 1 inch piece
• Water: 1 cup
• Oil : 2 tablespoons
• Salt to taste

Preparation Method
1. Cook the potatoes in a pressure cooker for 3 - 4 whistles or till they are completely cooked. Peel boiled potatoes and cut into pieces. Set them aside.

2. Heat a pan and add the washed spinach leaves, sugar and green chillies and fry until it shrinks. Allow it to cool and grind into smooth paste.

3. Heat oil in a pan. Add the cumin seeds, cloves and cinnamon and fry till they become aromatic.

4. Then add the finely chopped onion and fry until translucent. Add the ginger garlic paste to it and fry for a minute.

5. Now add the finely chopped tomatoes and cook until soft and mushy. Add the coriander powder, turmeric powder and fry for a minute.

6. Add the spinach puree, water and salt. Let it cook till the spinach gets cooked.

7. Now add the potato pieces and cook for another couple of minutes. Finally add the crushed kasoori methi and garam masala and mix well. Cook for a minute and turn off the flame.

BUTTER with SHRIMP RICE

2013-08-14T20:51:00.000-07:00

Shrimp rice is a classic Ecuadorian and Latin American dish from the coastal areas consisting of rice cooked in a shrimp broth and mixed with shrimp, sautéed onions, peppers, tomatoes, garlic, cumin, achiote and parsley. Ecuadorians, and South Americans, love arroz or rice, we can’t live without it and eat rice almost every day, therefore we have a plethora of rice based dishes, anything you can think of and there is a rice based dish for it, especially if it concerns any type of seafood.

The shrimp are marinated with salt, garlic and pepper and then cooked with the shells on in order to preserve the greatest amount of flavor, this is one of those bits of cooking wisdom that is passed on from generation to generation: always boil/cook shrimp with the shells on. The rice is then cooked in the broth or water in which the shrimp were cooked, and then mixed with a refrito or sofrito made from the onions, pepper, garlic, tomatoes, parsley, achiote, cumin and white wine. I served the shrimp rice with avocado slices, tomato and onion curtido, lime slices and aji or hot sauce, it can also be served with fried ripe or green plantains.

{ Preparation & Cooking Time : 30 Min }
Difficulty : Easy
Meal Type : Sea Food
Serves : 2-4
Cuisines : Latin american, American,

Ingredients
• 2 lbs raw shrimp, shells on, deveined
• 2 teaspoon cumin
• 4 garlic cloves, crushed
• 4 garlic cloves, minced
• 2 tablespoon canola or sunflower oil
• 2 cups uncooked rice
• 3 tablespoon butter
• 1 red onion, diced
• 1 bell pepper, diced
• 2 tomatoes, peeled and seeded, diced
• 3 tablespoon parsley, finely chopped, plus more to garnish
• 1 teaspoon ground achiote or annatto
• ½ cup of white wine
• Salt and pepper

Sides:
• Tomato and onion curtido salsa
• Fried ripe plantains
• Aji criollo hot sauce

Preparation Method
1. Marinate the shrimp with salt, pepper, 1 tsp of cumin, and the crushed garlic, let rest for an hour.

2. Bring water to boil in a large pot, add the shrimp and boil for about 2 minutes.
Remove the shrimp from the water and reserve 2 ½ cups of the water they cooked in to prepare the rice.

3. Remove the shells and tails from the shrimp; leave the tails on a few of the shrimp that will be used as a garnish. Chop about half of the shrimp in half and leave the other half whole.

4. Heat the oil in a large saucepan or pot, add the minced garlic, cook for about 2-3 minutes on medium heat.

5. Add the rice to the garlic and oil, mix well until the rice is coated with oil.
Add the 2 ½ cups of water that was used to boil the shrimp. Bring to boil and reduce heat to low.

6. In the meantime, melt the butter over medium heat in a large sauté pan; add the onions, peppers, tomatoes, parsley, ground achiote, salt, pepper, and remaining 1 tsp of cumin. Cook for about 10 minutes, stirring often.

7. Add the white wine to the vegetable mix and continue cooking for another 5 minutes, until the onions and peppers are tender.

8. Now Mix in the sautéed vegetables and chopped shrimp with the rice, which should still be cooking, and cook on low heat until the rice is tender.

9. Add the remaining shrimp during the last minutes and mix well.
Taste and add salt and pepper if needed.
Sprinkle with chopped parsley and garnish with shrimp with tails on.
Serve with avocado slices, tomato and onion curtido salad, lime slices, and of course some good aji or hot sauce.

MELON with HONEYDEW

2013-08-11T21:58:00.000-07:00

This honeydew melon is a refreshing take on the classic drink, it is made with honeydew melon puree, lime juice, and sparkling wine. I made this honeydew melon for a brunch party and it was a great success. It was refreshing, fruity and bubbly, a great combination. For a non-alcoholic version you can replace the prosecco with sparkling cider or other sparkling fruit juice. The only advice I have is to pour the pour the prosecco over the honeydew melon puree very carefully and slowly, it tends to get foamy and spill over a lot more than any other combination of fruit puree and sparkling wine.

_________________________________________________________________________________

{ Preparation & Making Time : 15 Min }
Difficulty : Easy
Drink Type : Summer
Serves : 2
Cuisines : Latin American, Gulf, Asian, African, American

Ingredients
• 5 cups of diced honeydew melon, about ½ of a large melon
• 2 tablespoons lime juice
• Sugar to taste based on the sweetness of the melon
• 1 bottle of chilled prosecco, champagne, cava or other sparkling wine

Preparation Method
1. Combine the diced honeydew melon with the lime juice and sugar in a blender and blend until you obtain a smooth puree.
2. Strain the puree, chill for at least 30 minutes or until ready to use.
3. Pour the honeydew melon puree into champagne flutes, no more than half full.
4. Add the prosecco or other sparkling wine, pouring it gently to avoid making a bubbly mess.
5. Stir lightly and serve immediately.

Notes:
For a non-alcoholic version you can replace the prosecco with sparkling cider, sparkling lemonade or even sparkling water for a lighter bubbly drink.

CHINESE - CHICKEN BARLEY SOUP

2013-08-07T20:21:00.004-07:00

This soup is a great meal for phase two or three of the South Beach Diet. You could make the same soup with brown rice, or wild rice, which would still be great for South Beach. For phase three you could add some toasted 100% whole wheat bread, which would be great to dip into the soup!

{ Preparation & Cooking Time : 20 Min }
Difficulty : Easy
Meal Type : Non-Veg
Serves : 1-2
Cuisines : Chinese, Asian, East Asian, Indonesian, Vietnamese

Ingredients
• 2 cups diced cooked chicken (or 2 boneless-skinless chicken breasts)
• 8 cups chicken stock, homemade or canned
• 1 quart water
• 1 generous T Better Than Bouillon organic vegetable soup base (optional, but recommended for best flavor, other types of veggie stock cubes can be used)
• 1 teaspoon. dried thyme (or use frozen thyme leaves if you have them)
• 1 teaspoon. poultry seasoning
• 1 T dried parsley
• 1 onion, chopped small
• 1 cup chopped celery
• 1 cup sliced or diced carrots (or more if you really like carrots)
• 1/2 cup pearl barley
• fresh ground black pepper to taste, salt if desired

Preparation Method
1. If you don't have leftover chicken, put two chicken breasts in a small saucepan with some water and a little bit of Better Than Bouillon Organic Low Sodium Chicken Base and simmer over very low heat about 20 minutes, or until the chicken is barely done. Let chicken cool, then dice into small pieces.

2. In a large stock pot, combine chicken stock, water, vegetable soup base, dried thyme, poultry seasoning, and dried parsley. Simmer 15 minutes while you chop veggies and chicken.

3. After 15 minutes, add chopped onion, chopped celery, sliced carrots, and barley. Start to simmer, and when the barley is nearly done (about 45 minutes) add the diced chicken. You may want to add a cup or so of water if the soup reduces too much.

4. When the barley is done to your liking, season the soup with fresh ground black pepper and salt to taste, and serve hot. (Be sure to taste before adding salt if using canned chicken stock, which can be rather salty.)

Watermelon Funzer

2013-07-22T03:15:00.000-07:00

This watermelon recipe is a refreshing bubbly cocktail made with watermelon, orange juice, sugar to taste, sparkling wine and garnished with fresh mint.

{ Preparation & Making Time : 10 Min }

Difficulty : Easy

Serves : 8

Cuisines : Latin American, U.S.A , Canada, British.

Ingredients

• 1 quarter of a large watermelon, peeled and cut in small pieces, about 5 cups of fruit

• Juice from 6 large oranges, about 2 cups juice

• 1 bottle of chilled champagne, cava, prosecco or other sparkling wine

• Sugar or honey to taste, based on sweetness of the fruit

• Fresh mint to garnish

Preparation Method

1. Blend the watermelon chunks with the orange juice and sugar to taste until you have a smooth pure, strain if needed.

2. Chill the watermelon orange mix in the refrigerator until ready to prepare the drinks.

Pour the watermelon orange mix into champagne flutes, about half full.

3. Add the champagne or other sparkling wine, pouring it gently to avoid from making a bubbly mess.

4. Stir lightly and garnish with a fresh sprig of mint.

Notes:

For a non-alcoholic version you can either leave out the champagne or replace it with a sparkling limeade or sparkling water.

ENJOY

HOW TO MAKE RICOTTA CHEESE - Easy Make

2013-07-11T05:40:00.000-07:00

Traditional Ricotta Cheese is made using leftover whey from making other cheeses, that use a coagulant like microbial, vegetable or animal rennet (example: Cottage Cheese, Mozzarella etc). Given that for being a vegetarian, making traditional ricotta is out of bounds since 99% of other traditional cheeses are made with animal rennet, I opt for making Whole Milk Ricotta Cheese; In which case it becomes virtually similar to the Indian Cheese - Paneer. You can make Paneer the same way as this (in which case,the salt is not required, but can be added along with spices for interesting variations). Also note that the leftover whey that you get from making Paneer cannot be used to make Ricotta, since it also uses Vinegar/lime juice.

{ Preparation & Cooking Time : 2 To 4 Hours }
Difficulty : Easy
Meal Type : Vegetarian
Serves : 2
Cuisines : Indian, World

Ingredients
• 2 quarts (1.89 liters) organic Whole Milk,
• 1 cup organic Heavy Cream,
• 3 tablespoon white Vinegar
• 1/2 teaspoon salt

Preparation Method
1. In a heavy saucepan, combine milk and cream and warm in moderately high heat.

2. 3until the surface becomes foamy and steamy and an instant-read thermometer inserted in the milk registers 185F°. Don't let the milk boil.

Update: I was under the assumption that the specific heat was due to the addition of Heavy cream. But turns out that you don't even need this much temperature (leave alone boiling the milk). Here is a good explanation from Serious Eats about the temperatures.

Most ricotta recipes call for heating the milk to 180°F, the temperature at which it starts to simmer. But is it really necessary to heat it that high? I tried heating pots of milk to various temperatures (every five degrees between 150°F and 190°F) before adding vinegar as a coagulant and observing the results. Guess what? Between 165°F and 185°F or so, there was no real noticeable differences in the amount of curd produced, nor the texture of the curd. So where does this particular piece of culinary you-wishdom come from? My first instinct is that it's a carry-over and misapplication from the days when custards were made with un-pasteurized milk. Back then, milk had to be heated to 180°F in order to deactivate certain enzymes that can prevent a custard from setting. These days, milk is pretty much always pasteurized (heated before packaging) so this step is unnecessary. But wait a minute! Pasteurized milk is only raised to 161°F and works perfectly well in custards. So that whole 180°F for custards rule must also be a myth. My best guess as to why many recipes arbitrarily pick 180°F? It's the point at which milk starts simmering: an easy temperature to gauge even without a thermometer. But seeing as we've all got one (you do all have an instant read thermometer, right?) We'll stick with the 165 to 185°F range, instead of aiming for that perfect 180°F.

4. Remove the pot from the heat. Add the vinegar and stir gently for 30 seconds;

5. The mixture will curdle almost immediately.

6. Add the salt and stir for 30 seconds longer.

7. Cover the pot with a clean towel and let stand at room temperature for 2 hours.

8. Line a large colander with several layers of cheesecloth, allowing several inches of overhang.
and Set the colander in a large bowl.

9. Using a slotted spoon,

10. transfer the curds to the colander.

11. I am not sure why the site insisted on transferring using a slotted spoon cos after 5-6 times, I kinda felt stupid doing that and toppled the whole pan on to the cheese cloth. Saved me time and effort! (If there is a specific reason drop me a line.) Will you just look at that glorious cheese (In India, this stage is referred to as "Chenna" and used to make many heavenly sweets)

\

12. After you had a fill of gazing at that beautiful cheese " like a lovelorn lover" (I overheard the father and son snickering after calling me so) gather the corners of the cheesecloth and close with a rubber band. Or force the snickering husband to hold it that way for the next 30 minutes.

13. Let the ricotta stand for 30 minutes, gently pressing

14. and squeezing the cheesecloth occasionally to drain off the whey. That, right there, is what Greeks (or probably someone else!) termed as "Healing Water". PLEASE DO NOT EVEN THINK OF DISCARDING IT! If you so totally must, send it over to me. :-D.

15. Now use this Ricotta for your recipes. The site mentions that the cheese keeps well for 4 days refrigerated.

I usually use the whole thing to make a dish or eat it mixed it with little sweetener and vanilla extract. Or spread it on my toast with honey or ..or..I can go on and on and on. The site suggests that it keeps well for 4 days packed in an airtight container. But another friend told me that hers lasted for 12 days when she made using this recipe. I think simply use your judgement and good sense of smell to decide how long your cheese keeps well for. For something so ridiculously easy to make, this tastes like a million bucks!

ENJOY

HEALTHY MANGO SALAD

2013-07-07T19:14:00.002-07:00

I generally try to avoid adding sweet ingredients in my main dish. Having said that, Mango Salsa was quite intriguing to me. I could not for the life of me imagine how the sweet mangoes could co exist well with ingredients like bell peppers, onions.Mangoes sure can exist in harmony and yet be charming enough. We loved it so much that I made it 5-6 more times until I was left with no mangoes.The crunch of the bell peppers, mild tasting onions, minimal heat from the jalapeno went hand in hand with the sweet mangoes so well. I salute the genius who even thought of putting these all together. I made a small batch of the salsa at first and having loved it so much, made a huge batch. I was curious to see my better half's reaction and well - he loved it too. It supposedly goes excellent with fish but being lacto Ovo vegetarians, I have tried them as a filling in my Taco Shells, Quesadillas, Burritos and even with Arroz Verde. It went well with all of them, in fact it was perfect accompaniment to Arroz Verde which was little hot for us and this salsa managed to counter balance its effects superbly. Its ridiculously simple to put together and I just followed few recipes from the net and used them as a guideline to make mine.

{ Preparation & Cooking Time : 10 Min }
Difficulty : Easy
Meal Type : Vegetarian
Serves : 2
Cuisines : Indian, Indonesian, Chinese, Sri lanka, American.

Ingredients
• 1 large ripe yet firm mango
• 1 medium red bell pepper, diced into small pieces
• 1 medium Jalapeno, seeded and diced into small pieces (if you can take the heat, add the seeds to the salsa)
• 1 small red onion, diced finely, about 1/4 cup - 1/2 cup depending on sharpness
• 1 -2 tablespoon lemon/lime juice ( +/- depending on your taste )
• Salt to taste
• Little sugar to sprinkle if your mangoes are not sweet enough
• Few sprigs of cilantro, chopped
• Few mint leaves (optional)

Serve with any main course you desire.
There, wasn't that simple enough?
And it looks mighty appetizing too :)

Preparation Method
1. Dice the mango into small pieces. Add them to a bowl.

2. I seeded the jalapeno well before chopping into small pieces since we do not eat *hot* stuff. But you can leave in few seeds if you like the heat.

3. Now add rest of the ingredients to the bowl with the mangoes and jalapeno

4. Toss well and cover it with a plastic wrap. Set in the fridge for at least 30 minutes. This helps the flavor to mingle well. You can optionally add few mint leaves too.

ENJOY

Vegetable Fried Rice - Indo-Chinese

2013-07-06T07:44:00.002-07:00

We love our rice) and the texture is important for that perfect fried rice. Separate grains, not too separate but not mushy either and dry without any moisture (that's why leftovers work best). Refer step 1 in case you don't have any on hand. Too much of the vegetables makes this dish mushy, so you need the right balance. Apart from that, the seasonings are minimal. I know it sounds too much but trust me, this whole thing would take you just 10 minutes to put together if you have everything on hand. Perfect for all those times when you are short on time, enthusiasm or motivation. Or when you just want to use up leftovers. Or even when you want to make something special. It fits all the needs. And that's what simplicity is all about :) :)

{ Preparation & cooking Time : 35 Min }
Difficulty : Average
Meal Type : Vegetarian
Serves : 2
Cuisines : Indian, Chinese, Indonesian, Vietnamese.

Ingredients
• 3 cups cooked rice.
• 1/4 cup minced Scallion (Green Onion), sliced thinly - green and white separated
• 1/4 cup Red Bell Pepper.
• 1/2 cup Green peas
• 1/4 cup Green Beans
• 1/4 cup Carrots
• 1/4 cup Cabbage
• 1/4 cup Celery
• 2 tablespoon Soy Sauce (or Tamari), or to taste
• 1 tablespoon Sesame Oil.
• 1 tablespoon Garlic, minced
• 1 tablespoon Ginger, peeled and minced.

Optional Additions
• 1 teaspoon Chilli sauce, or to taste
• 1/8 teaspoon Vinegar

Optional Protein Additions
• 1/2 cup Baked Tofu (or)
• 1/2 cup Fried Extra Firm Tofu (or)
• 2 Eggs, scrambled or hard boiled (or)
• 1/2 cup Soya Chunks (meal maker/TVP) (or)
• 1/2 cup fried cubed Tempeh (or)
• 1/2 cup crumbled Seitan (or)
• 1/2 cup Edamame

Preparation Method
1. If the rice is freshly cooked, set aside to cool naturally (or refrigerate it for at least 3 hours uncovered or until completely dry and grains are easily separated). I use 1 cup raw rice that I cooked in 1-1/2 cups water with 1 tsp vegetable oil. I, at times, also add salt which is optional. Saute the rice in oil until translucent, stirring constantly for 2-3 minutes. Add water and salt if using. Bring it to boil, stir and then reduce the heat to low-medium. Cover and cook until liquid is absorbed - around 10-12 minutes. Cool as mentioned in the first line.

2. Now heat a wok (or any skillet) in high heat. Make sure to keep all the ingredients already. Add the sesame oil, followed by scallion whites, ginger and garlic.

3. Stir for 5-6 seconds and the minute the aroma starts wafting, add rest of the vegetables. Make sure nothing burns given that you are cooking in high heat. You want the vegetables to be cooked but still crunchy which is why it is important to chop the vegetables into small pieces (and also keep them uniform in size). Keep stirring. This whole things should take around 30-40 seconds.

Note: If using edamame, thaw it at room temperature or soak in warm water to defrost and add it here. Same for Soy chunks (prep as per package directions and add it here). Seitan can also be added at this point. Rest of the additions, if using, can be added along with rice /or towards the end since they are already cooked.

4. Next add the rice. Stir until combined.

5. Next add the soy sauce (and/or toasted sesame oil + chilli sauce if using). Stir for the flavors to combine. Make sure you don't stir it too much 'cos that might make the rice mushy.

6. Combine well. If it looks dry, you can sprinkle some water. For it to look closer to restaurant style, you would need to add more oil.

Serve garnished with scallion greens. It tastes best when hot. Enjoy them with Gobi Manchurian, Baby Corn Manchurian, Vegetable Manchurian or any other side dish of your choice.

ENJOY

MANGO PASSION FRUIT - Margarita

2013-07-02T03:40:00.002-07:00

This delicious and refreshing frozen mango passion fruit margarita recipe is made with fresh mango slices, passion fruit juice, lime, sugar, tequila, orange liqueur, and ice.

{ Preparation & Cooking Time : 10 Min }
Difficulty : Easy
Meal Type : Juice
Serves : 4
Cusines : Mexican, Belgium, Caribbean, Central America,South America.

Ingredients
• 10 to 12 ounces of fresh mango slices, from about 2-3 smaller mangoes or 1 large mango
• 1 ½ cup passion fruit concentrate or pulp, unsweetened (use frozen packs if you don’t have access to fresh passion fruits)
• ½ cup fresh lime juice, from about 5-6 limes
• About ½ cup sugar, honey, agave, or sweetener - adjust based on your preference
• 1 cup to 1 ½ cups of tequila, adjust based on your preference
• ¼ to ½ cup of orange liqueur, like Grand Marnier or Cointreau
• Several cups of ice
To garnish:
• Slices of lime and sugar or salt to decorate rims
• Fresh passion pulp, from about 1-2 passion fruits - optional

Preparation Method
1. Place the mango slices, passion fruit concentrate, lime juice and sugar in a blender. Mix until smooth.
2. Add the tequila, orange liqueur, and plenty of ice. Blend until the ice is crushed and smooth, the margarita should have a creamy slushy consistency. Adjust the amount of ice based on the consistency you prefer.
3. Moisten the rims of the glasses with a slice of lime and garnish the rims with sugar or salt according to your preference.
4. Serve the margaritas immediately garnished with fresh passion fruit pulp and/or lime slices.

ENJOY

RABBIT in a BEER and LE BALUCHON SAUCE

2013-06-30T23:50:00.001-07:00

Rabbit in a Beer and Le Baluchon Sauce

{ Preparation & Cooking Time : 40 Min }
Difficulty : Average
Meal Type : Non-Veg
Serves : 2
Cuisines : Australian, American, Latin American.

Ingredients
• Olive oil - 15 ml (1 tablespoon.)
• Butter - 15 ml (1 tablespoon.)
• 1 whole rabbit, cut into pieces
• 2 shallots, chopped
• 2 whole garlic cloves
• 341 ml (1 1/3 cup) (1 bottle) dark beer
• Dijon mustard - 15 ml (1 tablespoon.)
• 1 bay leaf
• 15 ml (1 tbsp.) fresh chopped rosemary or 5 ml (1 tsp.) dried rosemary
• Salt and ground pepper
• 60 ml (1/4 cup) 35% cream
• 250 g (8 oz) Le Baluchon cheese, rind removed, grated
• 30 ml (2 tablespoon.) flour

Preparation Method
1. In a large saucepan, heat the oil over high heat and melt the butter. Brown the rabbit pieces.
2. Add the chopped shallots and the garlic and cook for another 2 minutes.
3. Moisten with the beer and add the mustard and herbs. Season.
4. Bring to a boil, then reduce heat and let simmer gently for approximately one hour. Remove the rabbit pieces and set aside on a plate.
5. Mix the grated cheese with the flour well, making sure that it is fully covered.
6. Fold the cream and cheese mixture into the sauce pan. Let simmer until smooth. Put the rabbit pieces back in the sauce, heat and serve.

ENJOY

LATIN - TOMATO BRUSCHETTA

2013-06-30T05:47:00.005-07:00

This tomato bruschetta is a perfect appetizer for summer, you can it year round but tomatoes taste so much sweeter during the summer months. You can make this bruschetta with regular cherry tomatoes, but making it with colorful heirloom cherry tomatoes gives it a vibrant & fun look.

{ Preparation & Cooking Time : 15 Min }
Difficulty : Easy
Meal Type : Vegetarian
Serves : 4
Cuisines : Latin American, American

Ingredients
• 4 cups of cherry tomatoes, heirloom or regular
• 3-4 garlic cloves, lightly crushed but still whole
• 2 tbs olive oil
• Handful of fresh basil leaves or 2 tsp dried crushed basil
• Salt to taste
To serve:
Lightly toasted bread slices rubbed with garlic and fresh basil/thyme to garnish

Preparation Method
1. Cut the cherry tomatoes into halves or quarters, depending on their size.
2. Mix the cut cherry tomatoes, the lightly crushed garlic cloves, olive oil, basil and salt in bowl.
3. Cover and refrigerate for at least 2 hours, overnight is ideal.
4. Remove the fresh basil leaves and garlic cloves.
5. Serve on top of lightly toasted bread slices that have been rubbed with a garlic clove. Garnish with fresh basil or thyme.

ENJOY

1 POT VEGETABLE BIRIYANI – Pressure Cooker Version

2013-06-30T04:57:00.001-07:00

POT BIRIYANI

{ Preparation & Cooking Time : 1 hour }
Difficulty : Average
Meal type : Vegetarian
Serves : 2
Cuisines : India

Ingredients
• 1.5 cups - Basmati rice or Normal rice
• Carrot – 2 small, diced (Try to use fresh veggies for this biriyani)
Green beans – 1/2 cup, cut into 3/4 inch pieces
Fresh / frozen green peas – 1/4 cup
Bell pepper, green and red – 1/4 cup, diced (optional)
• Ghee / Oil – 1.5 tbsp
• Whole spices – Cardamom – 2, whole pepper corns – 4,
cinnamon stick – 1/2 inch, cloves – 5
• 2 Tablespoons - Cashews
• Onion – 1/2 medium thinly sliced and halved,
Ginger-garlic paste – 1.5 teaspoon
• Mint leaves – 20 – 25 or 1/4 cup
Cilantro – 1/4 cup , Green chilies – 2, halved
Lemon juice – 1/2 teaspoon
• 1/2 – 3/4 teaspoon - Garam masala powder – 1/2 – 3/4 tsp
• 2 cups - Hot water.
• 1/2 cup - Coconut milk.
• Salt To taste.

Preparation Method
1. Soak basmati rice for 20 minutes in enough water. Drain and set aside.
2. Grind mint leaves, cilantro, green chilies and lemon juice to a coarse mixture.
3. Now heat 1 tablespoon oil in a pressure cooker (I used a 5 litre pressure cooker). Add whole spices and stir until fragrant. Add cashews and stir until golden. Next add sliced onion and ginger-garlic paste. Saute until onion turns transparent and raw smell of ginger-garlic paste is gone. Add ground cilantro-mint-green chilly mixture. Saute for 1 minute. Add garam masala powder, carrot, beans and salt. Saute for a minute. Next add bell peppers and green peas and saute for a minute.
4. Add drained basmati rice. Mix well and stir everything for another minute. Add hot water and coconut milk. Mix well. Adjust salt. Close the pressure-cooker with its lid. Cook at medium heat until steam starts coming out. Place the weight on top and bring down the heat to medium-low. Cook for 5 minutes. Switch off. Open the pressure-cooker when pressure releases or after 10 – 15 minutes. Biriyani will be perfectly done. Fluff rice with a fork, mix everything carefully and transfer to a serving bowl. Garnish with fried onion, raisins, chopped mint and cilantro etc.
Enjoy it with raita, pickle and pappad.

ENJOY

Pork Stroganoff With Fried Potatoes

2013-06-17T00:32:00.000-07:00

{ Preparation & Cooking Time : 40 Min }
Difficulty : Average
Meal Type : VEG
Serves : 2
Cuisines : Indian, Swiss, Australian, New zealand

Ingredients
• 1kg desiree potatoes, peeled, cut into 3cm pieces
• Olive oil 60ml (1/4 cup)
• Pork loin steaks, trimmed, thinly sliced 600g
• 1 onion, thinly sliced
• 2 cloves garlic, finely chopped
• 400g Swiss brown mushrooms, thinly sliced
• 60g butter, chopped
• 100g baby spinach, shredded
• 2 tbs finely chopped flat-leaf parsley
• 1/4 tsp freshly ground nutmeg
• 240g (1 cup) sour cream
• Sweet paprika, to serve

Preparation Method
1. Place potatoes in a saucepan and cover with salted water. Bring to a simmer and cook for 6 minutes or until just tender. Drain.

2. Meanwhile, heat 2 tbs oil in a large, heavy-based frying pan over high heat. Season pork with salt and pepper, then cook, in 2 batches, turning, for 2 minutes or until lightly browned. Remove with a slotted spoon and set aside.

3. Heat remaining 1 tbs oil in pan. Reduce heat to medium, add onion, garlic and mushrooms, then cook, stirring occasionally, for 8 minutes or until mushrooms are golden and tender.

4. Meanwhile, to make potatoes, melt butter in a large frying pan over medium heat. Increase heat to high, add potatoes, then season. Cook, tossing occasionally, for 6 minutes or until golden. Add spinach and parsley, and toss until spinach is just wilted.

5. Add nutmeg, two-thirds of the sour cream and 125ml (1/2 cup) water to mushrooms and bring to a simmer. Add pork and cook for 4 minutes or until warmed through, then stir in remaining sour cream. Divide stroganoff and potatoes among bowls and sprinkle with paprika to serve.

Top tips: Substitute 600g chicken breasts for the pork.
For a variation, use a mixture of sliced mushrooms, such as button, portobello (large Swiss brown), pine and fresh shiitake.

ENJOY

SOUTH INDIAN ALOO BONDA'S

2013-05-30T03:14:00.004-07:00

{ Preparation & Cooking Time : 40 Min }
Difficulty : Average
Meal Type : VEG
Serves : 2
Cuisines : Indian,

Ingredients
• 6 potatoes
• 8 green chillies
• 4 teaspoon oil (for seasoning)
• 2 cups Bengal gram flour
• 1 teaspoon chilli powder
• asafoetida water
• 2 tablespoon coconut gratings
• oil for frying
• ½ teaspoon mustard seeds
• ¼ lime
• a few coriander leaves
• 1 spring curry leaves
• salt to taste

Preparation Method
1. First wash potato and boil in water. Peel and cut into small cubes.
2. Cut green chillies and curry leaves.
3. Drop them, as well as coconut gratings and salt, in a vessel.
4. Combine potato pieces and put a few drops of asafoetida water. Mash properly.
5. Put juice of lime. Season with mustard and curry leaves in oil.
6. Now shape balls of the potato mix and keep aside.
7. Sieve Bengal gram flour.
8. Make a batter by adding ½ cup of water, salt chilli powder and asafoetida in the flour.
9. Heat oil in frying pan.
10. Flatten the balls of potato mix, one by one, dip in the batter.
11. Remove and put gently in hot oil, and deep fry 7-8 bondas at a time, till it becomes golden brown, turning over once or twice.

ENJOY

EGG SAUSAGE ROLLS

2013-05-29T19:16:00.003-07:00

This recipe is low fat and a good source of protein.

Energy per 100g: 383kJ - 91Cal
Fat per 100g: 2.3g
____________________________________________________________________________________________________________

{ Preparation & Cooking Time : 40 Min }
Difficulty : Average
Meal Type : NON VEG
Serves : 2
Cuisines : Indian, American, Australian, Europe, Spanish

Ingredients
• 1 (17 1/3 ounce) package puff pastry
• 2 lbs bulk pork sausage
• 1 medium onion, finely chopped
• 1 cup breadcrumbs
• salt and pepper (to season)
• 1/2 cup milk or 1/2 cup cream
• 1 egg, beaten with 1 tablespoon water

Preparation Method

1. Preheat oven to 425°F In a large bowl, mix together the sausage, onion, breadcrumbs, salt, pepper and milk or cream.

2. Unfold the puff pastry onto a lightly floured work surface. Cut each sheet in two lengthwise to make four long rectangles. Form a log of sausage down the center of each puff pastry sheet, leaving a 1-inch edge. Starting from a long edge, roll the puff pastry up and over the sausage, brushing the edge with the beaten egg to seal. Pinch the ends closed.

3. Cut each roll into quarters. Place the rolls seam-side down on a parchment or wax paper-lined baking sheet and brush the tops with the egg wash.

4. Place in the oven and bake for 5 minutes. Reduce heat to 350°F, and bake for another 30 to 35 minutes, or until the pastry is puffed and golden and the sausage is cooked through.

5. Let cool for a few minutes, then serve with ketchup.

Variations.

6. Add extra flavorings to your sausage mix as you like: chopped parsley, thyme, curry powder, crumbled sage, garlic powder, paprika.

•Appetizer Portions: Cut each rolled up puff pastry log into 8 portions instead of 4 to make appetizer-sized sausage rolls. Adjust down the cooking time to allow for the smaller size.

•Sprinkle the rolls with sesame seeds or paprika before baking.

ENJOY