All Recipes

Baby Shower Desserts

2013-11-30T14:51:00.001-08:00

CABBAGE PATCH CHOCOLATES -

ONESIE BUTTER COOKIES WITH FONDANT ICING -

CHOCOLATE AND VANILLA MINI-CUPCAKES WITH BLACKBERRY CASSIS BUTTERCREAM AND ROYAL ICING BOOTIES -

I've been busy baking, as you can see. The recipes are coming, but they take almost as long to post as they do to create. Stay with me as I guide you step by step in making these beautiful desserts for your loved ones.

Fresh Heirloom Tomato Sauce, and More Ways to Use Ricotta

2013-11-30T14:50:00.001-08:00

I guess until summer ends I'll still be in my Italian phase. I just can't resist those fabulous heirloom tomatoes and wonderful fresh herbs. Here is my fresh tomato sauce served over stuffed shells (with my homemade ricotta, but a good packaged ricotta works fine, too), but I also also love it spooned over angel hair or other pasta. At the end of the recipes, I'll also have some more ideas for using homemade (or not) ricotta and tomatoes.

When I say fresh tomato sauce, I'm not talking about spaghetti sauce - you know the long-cooked type that you find in a jar. No, this is a barely cooked sauce that tastes like fresh tomatoes. To start, I use heirloom tomatoes (the big purply ones) that I buy from the Specialty Farmer at Cedar Walk Farmer's Market. If you've been reading my blog, you know that I love their produce and buy from them all the time.

My friend thought they looked 'dicey' - all purply and cracked. Yup. They do. It's because the Specialty Farmer leaves them on the vine until they're practically bursting, and picks them just before coming to market. Do not be fooled by the looks. This results in the most flavorful tomatoes that I've ever eaten in this country. Head over there if you live in Charlotte! It's open on Tuesdays from 4-7.

Fresh Tomato Sauce
Serves 4
The first time I made this sauce, I cooked the tomatoes for 10 minutes, as I had seen in so many recipes. But heirloom tomatoes, especially these cherokee purples should not be cooked that long, unless you want a very mushy, watery sauce. By grating half of the tomatoes, and leaving half diced and not cooked, you end up with the most flavorful and best textured fresh sauce.

3 pounds heirloom tomatoes (preferably cherokee purples)
1/2 teaspoon salt, divided
1 teaspoon olive oil, or more to taste
garlic or diced shallots, optional
2 tablespoons white wine
1 teaspoon balsamic vinegar, or more to taste
2 tablespoons chopped fresh herbs (your choice - oregano, thyme, sage, lavender)
1 teaspoon sugar
2 tablespoons chopped fresh basil

Cut off a slice from the bottom of half of the tomatoes. Use your fingers to pull out the seeds from the little pockets in the tomato.

Using a box grater on the coarse side, gently grate the tomatoes into a colander, set over a bowl. Grate until you get to the cracked upper part of the tomato, and then discard the rest.

The remaining tomatoes need to be skinned. If the tomatoes are not very ripe, you'll want to make an X- cut in the bottom of the tomato. Very ripe and cracked ones don't need to be cut.

Boil a pot of water and immerse a few tomatoes at a time for 10-15 seconds. Immediately dip them in cold water to stop the cooking. The skins will now peel off easily.

Cut off the craggy top of the tomato, remove the seeds and cut out any hard core, and then dice the tomatoes into 1/4-inch dice. Add the chopped tomatoes to the grated ones in the colander. If there are any hardish bits of tomato, add these to the juice in the pot under the colander. Sprinkle 1/4 teaspoon salt over the chopped tomatoes and let them drain for 15 minutes. You'll now have a potful of chopped tomatoes and a rather large quantity of tomato juice.

If you like garlic or onions in your sauce, add the olive oil to a pot and saute the onions until soft, or the garlic for a minute (I never use either in this sauce). If not using the garlic and onions, pour the juice and hard bits of tomato into the pot along with the olive oil, wine, vinegar and chopped mixed herbs. Heat the juice on medium-high heat until simmering. Cook until the juice is reduced and thickened to a puree-type thickness (a matter of taste as to how thick it should be, but when you add the chopped tomatoes the sauce is going to get thinner as the tomatoes lose some of their liquid), about 10-15 minutes. Remove the pot from the heat and add the chopped tomatoes. Stir in sugar and remaining salt. Taste, and adjust the sugar, salt and vinegar to get the taste you like. Stir in the chopped basil (or you can add the chopped basil directly to the pasta). Use immediately over pasta.

For Stuffed Shells
Makes 16 shells

16 large pasta shells
2 cups homemade or Polly-o Full-Fat Ricotta
2 cups shredded mozzarella, divided
3/4 cup freshly grated Parmesan, or a mixture of Parmesan, Asiago and Romano
1 tablespoon chopped fresh herbs
1 large egg
salt and pepper to taste

Preheat the oven to 375 degrees F. Line a baking dish with heavy-duty foil, and then place a sheet of nonstick foil in the bottom (NO Cleanup!).

Put a very large pot of water up to boil, mixing in 1 teaspoon of salt.
Add the pasta shells and cook for 1-2 minutes less than the box calls for. Immediately rinse them in cold water to stop the cooking. Sprinkle on a little oil to keep them from sticking.

While the shells are cooking, combine all of the filling, except for 1 cup of mozzarella cheese, in a bowl, and stir to mix well.

Spoon 1 well-rounded tablespoonful of filling into each shell.

When all of the shells have been filled, spoon on the sauce, and top with the remaining mozzarella.

You can leave the shells uncovered, or cover with foil and bake for 15-20 minutes, just until the filling is hot. If the shells were covered, you might want to low-broil them briefly to slightly brown the cheese. Watch carefully, however. If you don't like any part of the pasta crusty, don't broil at all.

Tip
Fresh herbs are really hard to cut when they're wet. I like to chop them first, then put them in a small strainer, wash them and then dump them onto a paper towel to dry thoroughly before adding to my dish.

Heirloom Tomato Sauce with Spaghetti and Mixed Italian Cheeses

California Olive Ranch Extra Virgin Olive Oil

2013-11-28T15:29:00.001-08:00

California is producing some very good extra virgin olive oil, some using old European varieties of olives, harvested the old fashioned way, and--some high quality extra virgin olive oil harvested in a very modern way, for a fraction of the price. So how is possible to get high quality extra virgin olive oil at a low price? Last week I visited California Olive Ranch, the largest California olive oil producer, and learned just how they do it.

It all comes down to freshness and quantity. California Olive Ranch plants three varieties, arbequina, arbosana from Spain and koroneiki from Greece. Their olive orchards look nothing like what you may have seen in Europe. The olive trees are pruned into a hedge shape that is harvested mechanically, using a harvester specially developed for shaking the trees to get the olives off without damaging them. Less damage means better quality oil.

Here are some numbers for California Olive Ranch:

Their olive trees grow 6-8 feet high

Trees are planted 5 feet apart

There is 13 feet between each row

There are about 675 trees planted per acre

Each tree yields 7-12 pounds of olives

Only 20% of the olive is oil, 55% is water

12 harvesters run 24 hours a day during harvest season

5,000 acres are owned by the company

5,000 acres are managed by 67 farmers who have long term leases

Each truck holds 66,000 pounds of olives

Each truck is unloaded in 35 minutes

Some more facts:

The tree trimmings are mulched

The ground pits and olives, called pomace, is fed to cattle

California Olive Ranch is using bird boxes and buffer zones to minimize the use of pesticides and tests each batch of olives, and has test plots for organic olives

If you ever get a chance to ride a harvester and see the olives jiggle off the trees I highly recommend it! That I got to share the experience with blogging friends Chef John from Food Wishes, Chrystal Baker from The Duo Dishes, Aleta Watson from The Skillet Chronicles, and Jane Bonacci from The Heritage Cook made it all the more sweet!

Speaking of sweet, all exra virgin olive oil should be a balance of fruity, bitter and pungent. The best way to find your favorite, is to taste them...however...California Olive Ranch uses descriptors like intense and bold and mild to help you find one to your taste.

* If you want the freshest olive oil, known as 'olio nuovo in Italy, sign up to buy California Olive Ranch's Limited Reserve.

* If you like a buttery mild oil without too much bite, look for their basic extra virgin olive oil

* If you like a fruitier variety, try the Arbequina

* The Arbosana is most complex

* The Miller's blend is bold and balanced (and a favorite of some bloggers, food writers and chefs too.)

My thanks to California Olive Ranch for inviting me up to visit during harvest and letting me sample their fresh oils!

Meaty Cookbooks Part 1 -- Specialty Meats

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

I eat a lot less meat than I used to. But I am buying it mostly from butchers I know and trust, usually from Bryan's in Laurel Village. So when I do cook meat, generally a couple times a week, I want it to be something special. My guess is that I am not alone and perhaps that accounts for the huge boom in meat cookbooks?

For 2012, I hope you buy and cook better quality meat. These cookbooks will certainly help.

The Brisket Book is subtitled a love story with recipes. It literally had me laughing out loud with it's cartoons, jokes, stories and more. If you are Jewish, Irish, or even a Texan, brisket is your soul food. The book pays homage with recipes, wine pairings, poems, and everything you need to know to make a version that will make you fall in love. This book and a brisket from Snake River Farms would be the best gift EVER.

Recipes to try include: Brisket burger, braised fresh brisket in stout and onions, brisket with ginger, orange peel and tomatoes, basic barbecue brisket, corned beef with parsley sauce

Goat is the first cookbook I've seen dedicated to meat, milk and cheese from that animal. They say leeks were not commonly available in grocery stores until Julia Child starting featuring them on her TV show. Hard to imagine, isn't it? I'm going to venture the same thing about goat. It accounts for 70% of the red meat eaten worldwide; it's sustainable, surprisingly healthy (less fat, cholesterol and calories than chicken, beef, pork or lamb) and is growing in popularity. I know, you probably can't find it in your local grocery store yet, but soon perhaps... Meanwhile this book will introduce you to farms, teach you new recipes, and entertain you with funny stories and anecdotes.

Recipes to try include: Goat cheese quesadillas, wheat germ banana muffins, braised meatballs with artichoke and fennel, goat mole (negro, rojo and verde versions) one of several goat curries

The latest in a long line of porcine cookbooks, The Whole Hog Cookbook covers chops, loin, shoulder, bacon, spareribs and yes, offal. Libbie Summers is the granddaughter of a pig farmer, she's a chef, food stylist, and knows how to butcher a pig. It's amazing how glamorous she looks posing with pigs! What's not surprising is how appetizing her recipes look. The only bone to pick that I have with this book is the recommendation to use Smithfield products. I am dismayed at their abysmal treatment of workers, animals and the environment and would never buy, let alone suggest their brand. This does not change the fact that the recipes and the book, are quite wonderful. Just please, use pork that comes from the best sources whenever possible.

Recipes to try include: Rosemary bacon scones, sweet apple scrapple, Lula Mae's cola-braised pork shoulder, hog-tied and hungry chili, West African pork stew

OATS KAARA PANIYARAM USING IDLY/DOSA BATTER

2013-09-03T20:05:00.001-07:00

Nowadays i am making oats buttermilk porridge and oats- wheat rava idly for my hubby very often. I wanted to try some other simple and yummy dish with oats. Last weekend i tried this for our breakfast . I got this recipe from aval vikatan supplementary. It was very nice. The actual recipe called for grinding , fermenting and all. But i made an instant paniyaram with little left over idly/dosa batter. The taste was awesome. It was like the usual one we make with idly batter.We loved it. Try this and let me know.I've also written the actual recipe at the end of the post.Please have a look at it.

INGREDIENTS

Quaker quick oats – 1/4 cup
Idly / dosa batter – 1/4 cup
Salt & water – As needed

To temper

Olive oil/ Cooking oil – 1 tsp
Mustard seeds – 1/4 tsp
Urad dal – 1/2 tsp
Channa dal – 1/2 tsp
Big onion – 1 no (chopped finely)
Green chilly – 1 no (-do-)
Ginger – 1 small piece
Curry leaves – a few

SOUR CURD – 1.5 TSP (OPTIONAL)

METHOD:

Dry roast oats for few minutes and grind to make a fine powder.
Mix idly batter and powdered oats with the required salt and water. The batter should not be too thick.
Temper all the items given above and mix in the batter.
Take a non-stick paniyaram pan and pour the batter. Drizzle little oil if necessary.
Cover and cook for sometime. Flip and cook the other side for few mins.

Delicious oats paniyaram is ready to savour with coconut chutney or any other chutney of ur choice !!

NOTE:

This paniyaram would be very soft inside . So dont think its uncooked. It cooks very fast just like our normal paniyaram . Just cover and cook in sim fire for sometime. Its enough.
I dont like the smell of oats to be dominant here . So i've added equal quantity of oats and idly batter. U can lesser the amount of idly batter and try.
Sometimes the sourness of batter may reduce if u add oats. Add little sour curd if needed.

ACTUAL RECIPE GIVEN IN THE BOOK

OATS – 1 cup
Urad dal – 1/2 cup
Salt & water – as needed

To temper :

The same ingredients as mentioned above.

METHOD

Soak the urad dal for 30 mins and grind with oats in a mixie .
Leave it for 4 –5 hrs for fermentation. If u feel the batter is not sour , add little curd to it. Now make the paniyaram with seasoning as mentioned above

KITCHEN CLINIC

OATS

Breakfast is the most important meal of the day as it can affect mood and energy level for the entire day. And the best way to start your day is Oatmeal. Oatmeal has long ranked among the best foods for fighting cholesterol. A single bowl of oatmeal provides all essential nutrients like complexcarbohydrates, B vitamins, fiber, and minerals such as phosphorous, iron, selenium, and calcium.

The Oat (Avena sativa) was originally cultivated in southern Europe some 5000 years ago. Hippocrates wrote that oats made into porridge or gruel (a thin porridge) is refreshing and helps hydration. During wars, the Scottish soldiers use to carry a bag of oatmeal as a source of strength. They also believed that it could build and regenerate bones andligaments.

We are all aware of the high fiber content of Oats but very few people know about the other benefits of Oats. These include:

Lowers cholesterol: Beta-glucans, a soluble fiber present in oats has been proven effective in lowering blood cholesterol thus reducing the risk of cardiovascular disease (CVD). A study confirms that having a bowl of oat meal everyday reduces the CVD risk by 10%.
Reduces high blood sugar: Being a lowglycemic index (GI) food and the fact that it is high in fiber content, it can normalize blood sugar spikes. Type 2 diabetes patients can benefit a lot from a morning breakfast of oatmeal.
Boosts Immune system: Selenium and Vitamin E present in Oats significantly enhances the human immune system's response to bacterial infection. This makes oatmeal the perfect food to have on the table during flu season. Zinc, present on oats, helps in metabolism, healing wounds and growth of new cells.
Reduces weight: The high amount of soluble fiber in oats forms a gel when digested. This causes the viscosity of the contents of the stomach and small intestine to be increased. The gel delays emptying of the stomach making you feel full longer which helps with weight loss. Also, being low in fat content, oats don't add to your weight as well. A new research found that the children who ate oatmeal were 50% less likely to become overweight, when compared to those children that did not eat it.
Good source of Protein: Oats have a higher concentration of well-balanced protein (100 gm of oats have around 17 gm of protein) than other cereals - 100 gm of oats contains twice as much protein as 100 gm of wheat or cornflakes). Also, the quality of the protein is superior to the quality of protein found in wheat or other grains. Protein is used to build, repair, and maintain all body tissues and provide the body energy.
Improves digestion: The high fiber content of Oats makes it an ideal medicine-food for individuals suffering from gastritis, colitis, and other digestive problems. Oats promote healthy bowel movement and cure constipation.
Reduces the risk of cancer: Phytochemicals present in oats are thought to reduce a person's risk of getting cancer. Lignan, a type of phytochemical especially abundant in oats has been linked to decreased risk of breast cancer and colon cancer. Whole oats result in bulky stool, which in turn dilutes carcinogens.
Stronger bones: Oats are rich in calcium, phosphorus and magnesium. Regular consumption of oats helps keep bones strong and reduces the risk of osteoporosis.
Excellent for Pregnancy: It is a good source of folic acid, thiamin, riboflavin, and niacin. Pregnant women need 400mcg of folic acid a day. A bowl of oatmeal can reduce the chances of having a baby with spina bifida.
Good for skin: Oatmeal bath helps heal dry & flaky skin, eczema and other skin conditions. Skin rashes and insect bites are also healed with mashed oats. Oatmeal scrubs exfoliate your skin and are very beneficial to oily skin.
Reduces stress: The use of oats is very suitable in cases of depression, insomnia, and physical or nervous fatigue. A mixture of oats, milk and honey reduces stress in the morning and boosts concentration.
Energy booster: Being high is carbs, they are excellent when it comes to boosting performance. Other nutrients present in oats like Phosphorus, vitamin B, magnesium and iron help in energy production.

The lipids present in oats contain a good balance of essential fatty acids, which has been linked with longevity and general good health. You should aim to eat roughly 1 cooked cup of oatmeal each morning for optimal health benefits.

Be sure that you have a bowl of oatmeal every morning. Your body will thank you for it!

MASALA CHAPATHI | KHARA CHAPATHI

2013-09-03T20:04:00.001-07:00

Apart from chapathi , I usually make Wheat flour adai for dinner.But my husband is not a big fan of it. So i was looking for some other alternative . I got this recipe from Mrs.Mallika badrinath's cookbook. Its a simple , easy to make chapathi which is ideal for lunch box and dinner. Onion raita or pickle would be the best combination...Bachelors can give this a try..

INGREDIENTS

Atta / Wheat flour – 1 tsp
Cumin seeds – 1/2 tsp
Red chilly powder or sambhar powder –3/4 - 1 tsp
Garam masala powder – 1/2 tsp
Dry mango powder/Amchoor powder – 1/2 tsp (optional, i dint add)
Salt – As needed.
Curd & Milk – Equal quantity as needed
Oil – As needed.

METHOD

Take a wide bowl and mix all the ingredients given above to make a soft , pliable dough.Dont add water. Just use milk & curd in equal ratio..
Cover & leave it for 30 mins
Make flat , thin , round chapathis .Brush with ghee or oil..

Enjoy with onion raita or pickle !!

Technorati Tags: KAARA CHAPATHI,MASALA ROTI,KHARA ROTI.,KARA CHAPATHI,SPICY CHAPATHI,EASY CHAPATHI,CHAPATHI VARIETIES,lUNCH BOX RECIPES.

I'm not including a picture because they're just that bad...

2013-05-27T20:15:00.001-07:00

I came across Nigella Lawson's recipe for Apple Latkes and lo and behold I had all the ingredients on hand for breakfast the next day.

They were fairly fast to make and very very delicious - my bottomless pit of a child ate 4 of them!

I have no photos to show as all the ones I took were so bad I was ashamed. And if you've seen some of the pictures I've posted over the years then you'll know just how bad they were.

Recipe: Apple Latkes

Top 5 Reasons Why I Love Thanksgiving

2013-05-27T20:13:00.003-07:00

Thanksgiving is hand's down, my favorite holiday of the year. I think I even like it better than my birthday, which is really saying something. So here's why:

1. There is nothing you have to do on Thanksgiving, other than share a meal. There are no religious ceremonies or gift giving. You can say a prayer before eating or watch a parade or play football if you want, but you can also take a nap! It's all good.

2. It's inclusive. Anyone who is in America (or outside of America for that matter) can celebrate this holiday if they want to. It's not about race or religion or nationality, in fact, it's about welcoming and helping those who are newcomers and celebrating the harvest.

3. It's about comfort food. I hear a lot of people complaining about traditional Thanksgiving food, they say turkey is boring, pumpkin pie is heavy and stodgy. To them I say, it's comfort food, not fine dining. Get over it. Besides, this holiday is about sharing a meal with friends and family, what you eat is secondary. Go out for Chinese food if you prefer, that is, if you can find a Chinese restaurant that's open.

4. It's two blessed days off. For most people anyway. That is reason enough to be thankful.

5. Leftovers!

Happy Thanksgiving!

A few favorite past Thanksgiving posts from the archives:

How Thanksgiving became a national holiday

Brussels sprouts with brown butter and hazelnuts recipe

Cranberry coffeecake recipe

Curried Butternut Squash Soup recipe

Pilgrim onion marmalade recipe

Turkey drumsticks braised in cranberry sauce recipe

The Good Food Awards 2012 January 13-14

2013-05-27T20:13:00.001-07:00

Photo credit: Marc Fiorito

Now in it's second year, the Good Food Awards comes to the San Francisco Ferry Building this weekend. It's a celebration of food in the categories of beer, charcuterie, cheese, chocolate, coffee, pickles, preserves and spirits. The awards draw attention to the most delicious, authentic (no artificial ingredients) and responsible food (GMO-free, respect and fair compensation). More details on the guiding principles here.

The awards are a great way to learn about some of the best speciality foods being produced in America today and if you come to the award ceremony or the marketplace, a chance to meet the makers firsthand. After the winners are announced, the winning products and the rest of the finalists and even last year's winners, will be available nationwide in a dedicated Good Food Awards e-store on Gilt Taste. Other sponsors include Whole Foods Market, Williams-Sonoma and Bi-Rite Market so expect some of the winners to be carried at those stores as well.

Last year's winners included some of my favorite things, including prosciutto from La Quercia, Red Hawk cheese from Cowgirl Creamery. the Salty Sweet Cashew bar from Charles Chocolates and the Ellelle Kitchen's Central Coast Raspberry jam. If you are not in the industry and attending the Fancy Food Show next week (or even if you are), this is a great way to discover new and tasty things.

Marketplace
Taste, buy and celebrate the award winning products from craft producers in 26 states who are redefining 'good food' by creating products that are not only tasty, but also authentic and responsibly produced.

Saturday, January 14, 9:00am-2:00pm (8:00am-9:00am with Early Access ticket) at the San Francisco Ferry Building
General Admission: $5 suggested donation at the door
Beer &Spirits Garden: $12 (includes 5 tastes and entry to Marketplace)
'Early Access' Tickets: $15

Awards ceremony & reception
Meet the 99 Good Food Award Winners, mingle with Ruth Reichl, Alice Waters, William Werner and many more at the gala reception. Enjoy small plates featuring the winning products (as envisioned by Foreign Cinema, Boxing Room, Bar Agricole and more) and an open bar with famed mixologists, the Bon Vivants.

Friday, January 13, 8-10 pm at the San Francisco Ferry Building
Tickets: $100

Chicken and Salad from Jamie Oliver

2013-05-27T20:08:00.001-07:00

I received 'Jamie's America' for Christmas - just a beautiful book. The photos of not only the food but also the places visited are spectacular. I haven't spent a lot of time with this book yet, but 2 recipes jumped out at me and demanded to be made- Southern Pecan and Apple Salad, and Competition Chicken.

I have a weakness for bbq - good bbq, real(ish) bbq, and this chicken is definitely the best bbq chicken I've made. That didn't use a bbq.

Southern Pecan and Apple Salad

So delicious. I was really pleased with this. Super easy and very tasty. And if you click this link here, you can see the nutritional info courtesy of Health.com (although they've scaled it down to 6 servings and in the book it's 4).

http://feedproxy.google.com/~r/SpanishRecipesinpictures/~3/IRRPpL02P90/sobrassada-stuffed-squid.html

2013-05-26T20:13:00.001-07:00

Sobrassada Stuffed Squid... the 3 S... like in Superb, Savory and Seasonal! Yes, it might look...

Get the rest in my blog! See you there!

http://feedproxy.google.com/~r/SpanishRecipesinpictures/~3/bE2QSxmcPck/

2013-05-26T20:12:00.001-07:00

Spanish Recipes posted a photo:

Chicken Lu'au

2013-05-23T20:57:00.003-07:00

I tried this recipe out after we decided to have a Hawaiian Feast for Christmas. It didn't make the cut, but it was a great dish. I think it's the only dish I've made out of my Sam Choy cookbook, but I've marked so many pages I'd like to try. The photos in the book are absolutely mouthwatering! We may have to have a Hawaiian week here. I'll use Sam and my Maui Taco book as well.....Here I come Hibachi Miso Chicken with Peanut Butter!

What I liked most about this dish was that it had spinach in it. I too often turn to my 'staple' vegetables (peas, corn, carrots) and forget about the rest. I haven't had the interest and passion for cooking lately that I used to have and it's been reflecting in my dinner menus.

The recipe in the book calls for young taro leaves, which are to be boiled first, but notes that fresh spinach can be used instead.

Chicken Lu'au

from Sam Choy's Cooking

1 pound spinach

3/4 lb skinless boneless chicken breast, cubed

2 Tb butter

1/2 medium onion, chopped

1 cup chicken stock

1 cup coconut milk

1/2 tsp salt

In a large saucepan heat butter and saute onions until translucent. Add chicken and cook 3 minutes, stirring frequently. Add chicken stock, coconut milk, spinach and salt. Simmer 20 minutes or until chicken is cooked.

Bread Baking Babes Buddies - Hamburger Buns

2013-05-23T20:57:00.001-07:00

Thank you thank you to all the Babes and now our Buddies that joined me in baking the bread I chose for July, Hamburger Buns from Williams Sonoma. I am so happy that you enjoyed them so much. It's definitely a recipe I will make again.

girlichef

Bread Experience

Judy's Gross Eats

My apology to Rita at Soep Kipje, I can't get a photo of her delicious buns to download.

A Messy Kitchen

Thanks again Ladies! Y'all are the best looking Bread Baking Buddies I've ever seen!

(If I missed anyone, a million apologies. Please email me again. If you are a late comer, let me know and I'll add you too!)

PIDI KARUNAIKIZHANGU CHOPS / YAM FRY

2013-05-23T20:52:00.001-07:00

I love chops made with vazhakkai and senaikizhangu ( Elephant yam ).Recently I bought small sized black colored pidi karunai kizhangu from my native.I heard its a good remedy for piles. We usually make vatral kulambu by adding this kizhangu. This time i tried chops by searching the recipe.I got from a discussion forum hub. It was very nice and aromatic with the perfect blend of spices. The original recipe was named as 'Karunai kizhangu kola ' and it was told to deep fry. But i followed the same recipe and made in dosa tawa instead of deep frying. I would say this recipe is apt for making with elephant yam and raw banana. My doter loved it very much.We enjoyed with sambhar and curd rice !!

INGREDIENTS

Pidi karunai - 4 nos

TO GRIND:

Pottukadalai/ Fried gram dal/ Dalia - 3 tbsp
Tamarind paste - 1/2 tbsp
Turmeric powder - A pinch
Cloves - 2 nos
Cinnamon - 1 inch piece
Fennel seeds/ Soambu - 1 tsp
Garlic cloves - 4 nos
Red chillies - 5 - 7 nos
Shredded coconut - 1 tbsp
Ginger - 1 small piece
Salt & water - As needed.
Lime juice - Optional
Coriander leaves - To garnish.

METHOD

Wash & soak the kizhangu in abundant water for sometime to remove all the mud.
Pressure cook in high flame for 1 whistle.It should be half done.(Skin should be hard to touch)
Now grind all the items given above adding required salt & water to make a smooth paste.
Remove the skin of the kizhangu and chop it round.
Now mix the paste ans marinate for sometime. The kizhangu should be fully coated with the paste.
Now heat the dosa tawa and sprinkle some oil. Cover Cook the marinated pieces for sometime.Keep the flame low for even cooking. flip the pieces to cook the other side and do the same.
I Wanted a brown layer to be formed so i kept for a longer time.
Finally garnish with coriander leaves and add lime juice if necessary.
Karunai kizhangu Chops is ready !!

NOTE:

If u want to try kolas , just cook the kizhangu well till it mashes.Mash it with ur hands and add the paste.Mix well. Add finely chopped onions and coriander leaves . Make small balls and deep fry them in batches.
If u wish to try the same with senai / elephant yam , add little more tamarind paste by avoid the irritation in tongue.Add less tamarind paste to make the same with raw banana.

I am glad in sending this recipe to priya's event..

KITCHEN CLINIC

Description
These tender and tropical perennials grow up to a height of 12-18inches (around 30-45cm) in a spacing of 24-36inches (around 60-90cm). The leaves are around 50 cm in length and consist of many oval leaflets. These plants bloom around spring producing mauve or magenta colored flowers with fragrance. 3-4 years are generally required for the corms to be harvested. These evergreen plants can be grown in container as well if the soil is acidic. Elephant yam is an edible tuber. It is one of the oldest plants known to provide food. It is so called because of its huge size and resemblance with the elephant foot. It is widely consumed as a food crop, usually boiled or baked.
Buying tips
It is preferred to buy elephant yam from the markets where it is available is a fresh condition. It is preferable to wear gloves while handling the elephant yam as the sap of these plants causes skin irritation.

Culinary usage
Karunai Kilangu (elephant foot yam) can be consumed in many ways safely only after removal of its toxic materials. In scarcity of different staple foods, yam is used. So it is also sometimes referred to as a 'famine food'. Before cooking, the wild forms must be soaked in water and boiled for a long time to remove bitterness. The outer brown skin of Karunai is thoroughly washed and removed. Then they are generally cut into small cubes. It can be boiled in clean water as well as with a pinch of turmeric in water. Delicious recipes are available for cooking elephant yam.

Elephant yam can be cooked in tangy sauce.
Using minimal oil and by shallow frying yam kabab can be made.
Deep frying half boiled Karunai in red chilli and turmeric powder can make a nice side dish.
Adding paste made of coconut, snuf and jeera to the deep fried Karunai, it can be roasted and served as a delicious dish.
Boiled Karunai can be also consumed by mixing it with lemon-juice, mustard paste and salt. Green chillies can also be added to the preparation for enhancing its taste.
Yum pulusu ia a dish made of elephant yam. It is made by cooking it in nice tangy and spicy tamarind sauce.
Yam can also be eaten as a supplement of cereals.

Storage For planting purposes only the fully matured, cured and graded tubers are used for storage. Cool and well ventilated places are used for storing. Generally the tubers are stored in single layer. If there is insufficiency is storage space, then the tubers can be stored in two layers as well. But storing the tubers in a heap should be avoided.
In seed bank vaults, the dried and packed seeds are stored at a sub zero temperature. The seeds resemble a flat lens. The light brown, apical seeds of diameter 5mm have membranous wings which are usually 10mm long and about 7mm wide.
Medicinal values It has been proved that Karunai Kilangu (elephant foot yam) has many medical benefits as its root is highly stomachic, restorative, carminative and tonic.

The cooling effect of Karunai Kilangu can be a cure for Hypertension.
It is often use as a treatment for piles.
Yam helps to reduce cholesterol levels in blood.
It can even act as an anticoagulant.
Elephant yam can be safely consumed by diabetic people.
Karunai Kilangu helps to maintain the hormonal balance by increasing the estrogen level in women. It can relieve the women from pre-menstrual syndrome as well.
Hemorrhoids patients are also prescribed to have elephant yam.
Powerful antioxidant Vitamin C is present which delays aging.
It is also provided as a medicine for treatment to patients suffering from acute rheumatism.
Irregular bowel movements and constipation can also be cured with its intake.
However, it should be borne in mind that elephant yam is a cooling food. Hence patients suffering from cold, sinus infection or asthma should avoid its intake.

Where to buy the vegetable in US This plant is grown mostly in tropical regions like Florida. Altamonte Springs, Brooksville, Cape Coral, Fernandina Beach, Fort Lauderdale, Gainesville, Lakeland, North Fort Myers, St. Augustine, Tampa, Winter Haven are the places in Florida where the plant grows. Clayton and Sacramento in California, Kenner in Louisiana, Portland in Oregon, Reynoldsville in Pennsylvania, Puyallup in Washington and Cabin Creek in West Virginia are also known for growing this plant.
Nutritional and dietary information Karunai Kilangu (elephant foot yam) has a rich nutritional profile.
It provides energy about 330KJ/100g (approximately).
Potassium, Phosphorous and Magnesium are the key minerals found in elephant yam. It also contains trace minerals like zinc, copper and selenium.

It also contains Calcium. 50-56mg/100g of its contents is Calcium.
Its 18-24% is carbohydrate content.
About 0.8% is fibre.
Its water content is about 72-79%
1.7-5.0% of its content is protein.
It has omega-3 fatty acids.

Diosgenin, a molecular hormone which has potential anticancer effects, is found in yam.

Elephant foot yam is high on vitamin B6 content.
It also contains Vitamin C and Vitamin A.

From its wide medicinal benefits and nutritional profile we can hereby conclude that elephant yam is very potent source of nutrition. So its consumption will prove beneficial to health. It can also be consumed by people looking for weight reduction as it is low on fat content (0.2-0.4%).

Technorati Tags: KARUNAI KILANZHU CHOPS,KARUNAI KIZHANGU VARUVAL,kArunai Kizhangu poriyal,Pidi karunai fry,pidi karunai dry curry,pidi karunai poriyal.

http://feedproxy.google.com/~r/SpanishRecipesinpictures/~3/dbinP2pCP1s/rolled-cucumber-salad.html

2013-05-19T20:39:00.001-07:00

Finally the German authorities agreed and confessed that Spanish Cucumbers were not causing the...

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http://feedproxy.google.com/~r/SpanishRecipesinpictures/~3/r4CuMzXw5g0/mini-chocolate-cakes-with-almonds-and.html

2013-05-19T20:37:00.001-07:00

Chocolate has always been a weakness of mine, but I had it under control; I just had to look to the...

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BEETROOT PORIYAL

2013-05-17T20:25:00.001-07:00

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.

RAW MANGO - DRUMSTICK GRAVY| PORICHA KUZHAMBU

2013-05-17T20:23:00.000-07:00

I learnt this from my MIL. Usually we make this gravy only with drumstick. But during mango season , we make this combination. It tastes great with the excellent flavor of mango. If u don't get sour raw mango ,no problem , u can try this with drumstick alone by adding little tamarind extract to get the tangy taste. We mix this gravy in plain rice with little ghee.Here i've used Vengaaya vadagam for seasoning.I think most of u may not have/aware of this. So i've given the ingredients below to replace vadagam.

Try this simple & delicious poricha kuzhambu. Iam sure u'll love it and start to make it often.

INGREDIENTS

Raw mango - 1 no ( Medium sized) (cut into cubes as shown in the above picture)
Drumstick - 2 nos
Moong dal - 2 tbsp
Sambhar powder - 1.5 - 2 tsp
Salt & water- As needed

To grind:

Grated coconut - 2 tbsp
Water - As needed.

To temper:( to replace vadagam)

Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Jeera - 1/4 tsp
Small onion - 10 nos ( cut into small pieces)
Curry leaves - a few (finely chopped)
Cooking oil - 1 tbsp

METHOD:

Pressure cook moong dal by adding a pinch of turmeric powder and a drop of oil. Mash it and set aside.
Now in a bowl , take the drumstick pieces.Add the required water & cover cook. When it is half cooked, add the cubed mango pieces and add more water if necessary. Once it starts to boil , add the sambhar powder, salt & cooked moong dal. Cover cook till mangoes & drumstick pieces get cooked.{Make sure the mango pieces should not be mushy and dissolved in the gravy}.
Now grind the grated coconut adding little water to make a smooth paste.
Mix this paste to the gravy and allow it to boil for sometime. If u feel the gravy is too thick, add water to bring the consistency. (In this step , check the salt & spice, add if needed)
Suppose if the gravy is too watery after adding the coconut paste , u can add a little amount of rice flour to make the gravy thick.But this step is purely optional.
At last , season the gravy with vengaaya vadagam or the above mentioned items. If u use the above said items for tempering, saute till everything turns brown. This gives a spl flavor to the gravy.

ENJOY MIXNG WITH HOT PLAIN RICE & A DROP OF GHEE OR SERVE AS A SIDE DISH FOR VATRAL KUZHAMBU / SAMBHAR RICE.

KITCHEN CLINIC:

DRUMSTICK

All parts of drumstick tree are useful and have long been used for nutritional, medicinal, and industrial purposes. The drumstick pods or fruits are used as a vegetable in curries and soups and very popular in Indian food. Crushed drumstick leaves are used as a domestic cleaning agent; powdered seeds are used for clarifying honey and sugarcane juice, and for purifying water. Moringa seeds produce oil, also known as Ben oil, which is a sweet non-sticky oil that doesn't become rancid. This oil is used in salads, for lubricating machines, and in perfumes and hair-care products.
The seeds are also eaten green, roasted, powdered and steeped for tea or used in curries. This tree has in recent times been advocated by organizations such as Trees for Life as an outstanding indigenous source of highly digestible protein, calcium, iron, Vitamin C, and carotenoids suitable for use in regions of the world where malnourishment is a major concern.

Drumstick and Health

Quick Facts
Almost all parts of the drumstick tree have medicinal value. The small, round leaves are especially beneficial in treating many ailments because of their high iron content and many medicinal properties.
Drumstick leaves can be eaten fresh, cooked, or stored as dried powder for many months without refrigeration, and reportedly without loss of nutritional value. Where starvation is imminent, consuming the drumstick-leaf powder can be life-saving.
According to the Trees for Life organization, "ounce-for-ounce, Moringa leaves contain more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas," and that the protein quality of Moringa leaves rivals that of milk and eggs.
Because of the high calcium, iron, and vitamins, drumstick leaves can be used as a wonderful tonic for infant and growing kids and teens to promote strong and healthy bones and for purifying the bloodstream. To prepare the tonic, drumstick leaves should be ground with water, filtered, and mixed with milk.
Drumstick-leaf juice is also very beneficial for pregnant women as it can help them overcome sluggishness of the uterus, ease delivery, and reduce post-delivery complications. In India, drumstick leaves are boiled in water and salt, the water is drained, and the leaves are served with ghee (clarified butter) to lactating mothers to increase breast milk.
Drumstick leaves are very useful in treating wheezing, asthma, bronchitis, and tuberculosis. A soup prepared by boiling a handful of leaves in 3/4 cup water for 5 minutes and cooled is served to those with respiratory problems. A little salt, pepper, and lime juice can be added to this soup.
Drumstick has antibacterial properties and as such is very useful in preventing infections such as those of the throat, chest, and skin. Drumstick soup can be prepared from the leaves, flowers, and pods and used for this purpose as an antibiotic. Dried and powdered bark of the drumstick root can also be used for fungal skin infections.
Drumstick leaves, flowers, and seeds are useful in treating sexual debility and weakness.
A teaspoonful of fresh drumstick-leaf juice mixed with honey and a glass of tender coconut water taken 2-3 times a day is a wonderful remedy for digestive disorders like diarrhea, dysentery, colitis, jaundice, and cholera. Drumstick-leaf juice is also effective in treating urinary disorders such as excessive urination.
Drumstick-seed oil is useful in treating conjunctivitis.
Fresh drumstick-leaf juice mixed with lime juice can also be applied to treat pimples, acne, and blackheads.

Technorati Tags: RAW MANGO GRAVY,PORICHA KUZHAMBU,MAANGAI KUZHAMBU,MURUNGAI KAI PORICHA KUZHAMBU,RAW MANGO KOOTU

I'm not including a picture because they're just that bad...

2013-04-15T22:11:00.001-07:00

I came across Nigella Lawson's recipe for Apple Latkes and lo and behold I had all the ingredients on hand for breakfast the next day.

They were fairly fast to make and very very delicious - my bottomless pit of a child ate 4 of them!

I have no photos to show as all the ones I took were so bad I was ashamed. And if you've seen some of the pictures I've posted over the years then you'll know just how bad they were.

Recipe: Apple Latkes

Ed Kenny talks Hawaiian Food

2013-04-15T22:08:00.001-07:00

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.

Chestnut, chorizo and lentil soup

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

I meant to post this just after Christmas to suggest what you might do with your turkey stock and other leftovers but events overtook me (including rather disastrously spilling a glass of wine on my computer) and here we are on New Year's Eve. Still, this is a great soup, whether you have turkey stock or not, which I've adapted from Sam and Sam Clark's excellent Moro cookbook.

The point I was going to make about turkey stock - and which you might like to bear in mind for next year if you haven't thought about it already - is that it's really rich and strong and therefore doesn't lend itself well to delicate soups or sauces. This one includes chestnuts, though in lesser quantities than the Sams use, chorizo and saffron and I also added some outer Savoy cabbage leaves I'd saved after making a slaw to go with the ham on Christmas Eve which adds a bit of colour as well. When I heated up the leftovers of the soup I dropped some torn pieces of sourdough toast which were also a good addition. (Note: this is less of a soup than a stew. You won't need much else, if anything, to eat!)

Serves 4-6
3-4 tbsp olive oil
2 medium onions or one large one, roughly chopped
1 carrot, chopped into small pieces, roughly the same size as the onion
125g semi-soft chorizo, chopped (Tesco has a good one in its 'Finest' range)
2 garlic cloves, crushed
1 tsp ground cumin
1/2 tsp chilli flakes or a crushed whole red chilli
1 tsp finely chopped thyme leaves or 1/2 tsp dried thyme or oregano
1/2 a 400g tin of chopped tomatoes or a couple of whole tinned tomatoes, chopped
200g vac packed or roasted or boiled chestnuts, roughly chopped
75g green or brown lentils
a pinch of saffron threads infused for 10 minutes in 3-4 tbsp hot water (optional*)
about 1 litre turkey stock or water
4-5 outer cabbage leaves or cavolo nero leaves
salt and black pepper

Heat the oil in a large pan, add the onion, carrot and chorizo, season lightly with salt and cook for about 10 minutes over a low to moderate heat until beginning to brown. Add the garlic, cumin and chilli flakes or crushed chilli and thyme and cook for a minute, then add the chopped tomatoes, chestnuts, lentils and saffron, if using. Add the stock or water, bring to the boil then turn the heat down and simmer for about 15-20 minutes until the lentils are cooked. Remove the central rib from the cabbage or cavolo nero leaves, shred finely and drop into the soup about 5 minutes before the end of the cooking time. Season with salt and pepper and serve.

* If you haven't got any saffron you could use half a teaspoon of turmeric which I'd add at the same time as the cumin. If you want to keep the soup veggie use 1-2 tsp sweet pimenton or paprika instead of the chorizo and maybe a touch of hot if you've got it.

A weekend to buy whisky

2013-04-14T15:37:00.001-07:00

With Burns Night coming up this week and many celebrating it this weekend, now's a good time to stock up on your favourite whisky brand. Almost all the supermarkets have got special offers. Here's my pick of the bunch (meaning the best deals, not necessarily the best whiskies - see comments!)

Asda
1 litre bottles of Famous Grouse for £16 instead of £18.97 - standard bottles for £13.47 (£16.50-17 elsewhere)
Glenmorangie 10 y.o. for £21.97 (£33-£34 elsewhere)
Isle of Jura 10 y.o. for £19 (£28-29 elsewhere)

Morrisons
Grants £12.99 instead of £14.99

Sainsbury's
Halves of Famous Grouse for £7.29 instead of £8.29
Whyte & Mackay £12 instead of £15.79
Talisker at £25 instead of £31.99
Glenlivet French Oak reserve at £25 instead of £34.79

Tesco
Aberlour 10 y.o. for £21 (£25-27 elsewhere)

Waitrose
Ardbeg £34.50 instead of £40.50
Knockando £24.75 instead of £30.75

Booths also seem to have some good whisky offers with £10 off a number of leading malts including Ancnoc 12.y.o. and Old Pulteney 12 y.o., though they unhelpfully don't say what the discounted price is on their site. Apart from Isle of Jura 12 y.o. which is down to £20.95 from £30.95.

And Lidl has a decent own brand whisky called Hunter's Glen (yes, naff I know but it's fine) for £11.99.

100 DIWALI SWEET RECIPES FROM INDUS LADIES- MOST AWAITED E-BOOK IS PUBLISHED

2013-04-14T15:36:00.001-07:00

I think i am the last one to write about this most eagerly awaited e-book from Indus ladies .U can download this e-book here . There are so many wonderful , unique recipes being published.I am elated that my BOONDHI LADOO recipe is also featured in this book :) Thanks a lot INDUS LADIES !!

Crispy Falafel with Yogurt Dip Recipe

2013-04-12T17:24:00.001-07:00

Crispy Falafel with Yogurt Dip Recipe
Photo: Anna Williams

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Crispy Falafel with Yogurt Dip Recipe. Enjoy the Arabic Cuisine and learn how to make Crispy Falafel with Yogurt Dip.

Yield: Makes 4 servings

Ingredients

2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons kosher salt
3 tablespoons freshly chopped parsley
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil

Preparation

In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties.

Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly.

Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.

Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Serve with the yogurt dip.

If You Don't Have... store-bought bread crumbs, make fresh ones in a food processor. One slice of bread yields about 1/2 cup crumbs.

Kay Chun, Real Simple
SEPTEMBER 2002

More Arabic Food Recipes:

Chicken stuffed cheese balls
Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads

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