Your best standby on the food front: delicious pasta salad.
Submitted by SWEETI
Has this ever happened to you? You’ve been invited to a party and realize you don’t have a meal to bring. Not only that, but the party starts in an hour. What should you do?
You have four options:
Don’t go, and miss out on a really fun time.
Show up empty-handed and explain red-faced that you forgot.
Grab a casserole dish and head to the deli. Order your food and have them put it right into your casserole dish. Yes, I’ve done this. It’s expensive but it works. If you get asked for the recipe, just wink and say “It’s Grandma’s secret recipe.”
Whip up a big batch of pasta salad for only a few dollars, and have plenty left over to eat for lunch during the week. You will save money and look good showing up at the party with a great dish.
Pasta salad is truly one of the easiest meals to prepare. All you need are noodles and salad dressing. You can use pretty much any salad dressing on the market – the standards like Italian, Ranch, or, if you’re ambitious, your favorite homemade dressing.
Now for the fun part. Cook the noodles, following package directions and then drain. Pour the dressing on while the noodles are warm so they will absorb that entire good oily flavor.
Look around your kitchen to see if you have any of the following ingredients:
Fresh veggies – carrots, broccoli, green onions
Frozen vegetables – frozen peas are wonderful in pasta salad
Cubed or shredded cheese
Garbanzo beans (also known as Chick Peas)
Black Olives
Toss in whatever you can find. It’s an ‘everything goes’ type of recipe. Bring more dressing with you in case you need to add it later, and voila! You’re done.
Tuesday, September 9, 2008
Great Indian Food
Chocolate Recipes
Submitted by SWEETI
How to Make Chocolate Cream Pies :
Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder. Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven. Put half a pint of milk in the double-boiler, and on the fire.
Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well. Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla.
Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.
Submitted by SWEETI
How to Make Chocolate Cream Pies :
Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder. Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven. Put half a pint of milk in the double-boiler, and on the fire.
Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well. Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla.
Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.
Great Indian Food
Delicious barbeque basics.
Submitted by SWEETI
Since the Stone Age, man has been perfecting the art of cooking using a direct flame. If you were to ask someone about the history of barbecue, you would most likely get a response similar to the statement above. However, that would not be quite right, as there is a fundamental difference between simply cooking with a flame and having a barbecue. If you do not add some sauce, to the direct flame method, you are grilling, not having a barbecue. To truly barbecue is to baste and slow cook meat 5 or 6 hours at a low temperature (around 200 degrees), over wood or charcoal.
Today when you think of going to a barbecue, you may conjure up the idea of a hamburger or steak, so big and juicy, it melts in your mouth. Alternatively, perhaps a hot dog grilled to perfection with all the toppings. The phrase barbecue has evolved to mean either the meat served or the social event where the meat served
has been specially prepared to represent a Barbecue taste. Regardless of which area of the US you choose as your favorite for barbecue, the barbecue is an American Tradition, handed down from generation to generation. There is no chance the barbecue party will lose its appeal anytime soon.
While there is no question that the barbecue is an American delicacy, there are many different theories as to where its origins lie. The state of Texas, Virginia, the Carolinas, or Georgia, each area has its own definition and history of
Barbecue. It may well be that each area has its own rightful claim to the barbecue history as each uses different methods and sauces to make their own unique barbecue.
And there would be no BBQ without a Texas barbecue sauce, which is thick and sweet with a rich tomato flavour. Texas sauce also uses a dry-rub mixture of seasonings, which is applied to the beef, and then the meat is hung over the BBQ to slow cook.
The southeast barbecue sauce is a thinner sauce, with more of a vinegary taste. Their meat of choice is likely to be pork. The method used here is to use a pit or enclosure to concentrate the cooking heat and smoke around the meat whilst it is being prepared.
Almost every family has their own unique taste and method used to get just the right barbecue. At your next barbecue, if you want to rev up the conversation between barbecue connoisseurs, just casually ask, Do you know the difference between barbecue and grilling? Or, where did the barbecue originate? Of course, it may depend upon the number of drinks you have served as to the answers you get. But the responses are sure to be varied and interesting.
Submitted by SWEETI
Since the Stone Age, man has been perfecting the art of cooking using a direct flame. If you were to ask someone about the history of barbecue, you would most likely get a response similar to the statement above. However, that would not be quite right, as there is a fundamental difference between simply cooking with a flame and having a barbecue. If you do not add some sauce, to the direct flame method, you are grilling, not having a barbecue. To truly barbecue is to baste and slow cook meat 5 or 6 hours at a low temperature (around 200 degrees), over wood or charcoal.
Today when you think of going to a barbecue, you may conjure up the idea of a hamburger or steak, so big and juicy, it melts in your mouth. Alternatively, perhaps a hot dog grilled to perfection with all the toppings. The phrase barbecue has evolved to mean either the meat served or the social event where the meat served
has been specially prepared to represent a Barbecue taste. Regardless of which area of the US you choose as your favorite for barbecue, the barbecue is an American Tradition, handed down from generation to generation. There is no chance the barbecue party will lose its appeal anytime soon.
While there is no question that the barbecue is an American delicacy, there are many different theories as to where its origins lie. The state of Texas, Virginia, the Carolinas, or Georgia, each area has its own definition and history of
Barbecue. It may well be that each area has its own rightful claim to the barbecue history as each uses different methods and sauces to make their own unique barbecue.
And there would be no BBQ without a Texas barbecue sauce, which is thick and sweet with a rich tomato flavour. Texas sauce also uses a dry-rub mixture of seasonings, which is applied to the beef, and then the meat is hung over the BBQ to slow cook.
The southeast barbecue sauce is a thinner sauce, with more of a vinegary taste. Their meat of choice is likely to be pork. The method used here is to use a pit or enclosure to concentrate the cooking heat and smoke around the meat whilst it is being prepared.
Almost every family has their own unique taste and method used to get just the right barbecue. At your next barbecue, if you want to rev up the conversation between barbecue connoisseurs, just casually ask, Do you know the difference between barbecue and grilling? Or, where did the barbecue originate? Of course, it may depend upon the number of drinks you have served as to the answers you get. But the responses are sure to be varied and interesting.
Great Indian Food
Using herbs to create cookery magic.
Submitted by SWEETI
Herbs are fun to grow and easy to use. Herbs can be a frugal cook's best friend because they can enhance even the simplest fare making it seem grand! Herbs are easy to grow--you can even grow them on your kitchen windowsill.
The addition of herbs can change completely the flavor of foods-from homemade breads to soups, stews and vegetables. And they can add variety and excitement to your diet.
A beginner should use herbs with care, adding a little at a time and adjusting to your own taste. Each herb has its own individual flavor and certain herbs also have well-known associations with particular foods. Basil is often paired with tomatoes, rosemary with
lamb, chives with cream cheese and cottage cheese.
Fresh herbs are wonderful as garnishes. Herb vinegars can be used in salad dressings, soups and marinades. You can also add fresh herbs to mayonnaise or butter for a different flavor.
Fresh herbs will keep in the refrigerator for several days. A good way to freeze herbs such as basil, oregano, and dill is to chop, place in ice cube trays, cover with water and freeze. Then just add to stews and sauces when needed.
Some easy herbs to grow are lemon balm, rosemary, oregano, dill, basil, parsley, peppermint, lavendar, sage. Of course, you can buy herbs to cook with at the supermarket, also.
Here are some simple recipes to get you started using herbs in your cooking.
Lemon Chive Dressing
1 clove garlic
dash of salt
Rind of 1 lemon, finely grated
and the juice
1 1/2 teaspoons mustard
4 tablespoons olive oil
2 tablespoons chopped chives
Put the garlic and salt in a bowl and crush together. Add lemon rind, juice and mustard, stirring until smooth. Slowly whisk in the oil. Fold in chives and season with black pepper, if desired.
This is a good dressing to pour over warm, cooked new potatoes. Add finely chopped green onions.
Mint Iced Tea
Wash 8 sprigs of fresh mint, 12 inches long (any mint, spearmint, peppermint, applemint will do). Place in blender with 4 cups water and liquefy. Let it set for about 1/2 hour and strain.
Herb Butter
1/2 cup butter
4 tablespoons fresh herbs or 2 teaspoons of dried herbs
Soften the butter to room temperature. Finely chop the fresh herbs. Blend herbs and butter well. Store in fridge.
Use to season vegetables, as a spread on bread, biscuits or baked potatoes. Anywhere you normally use butter.
Here's something different: not really cooking, but a recipe that you might find fun!
Basil-Lemon Facial Mask
Pulverize a handful of fresh basil leaves. Peel 1/2 of an avocado and mash. Add avocado to basil in blender, along with 1 teaspoon lemon juice and 1 teaspoon honey,Mix until smooth.
Apply to clean face and leave as long as desired. Rinse off with lukewarm water.
In short, you don't have to be an herb specialist to learn to enjoy using herbs.
Submitted by SWEETI
Herbs are fun to grow and easy to use. Herbs can be a frugal cook's best friend because they can enhance even the simplest fare making it seem grand! Herbs are easy to grow--you can even grow them on your kitchen windowsill.
The addition of herbs can change completely the flavor of foods-from homemade breads to soups, stews and vegetables. And they can add variety and excitement to your diet.
A beginner should use herbs with care, adding a little at a time and adjusting to your own taste. Each herb has its own individual flavor and certain herbs also have well-known associations with particular foods. Basil is often paired with tomatoes, rosemary with
lamb, chives with cream cheese and cottage cheese.
Fresh herbs are wonderful as garnishes. Herb vinegars can be used in salad dressings, soups and marinades. You can also add fresh herbs to mayonnaise or butter for a different flavor.
Fresh herbs will keep in the refrigerator for several days. A good way to freeze herbs such as basil, oregano, and dill is to chop, place in ice cube trays, cover with water and freeze. Then just add to stews and sauces when needed.
Some easy herbs to grow are lemon balm, rosemary, oregano, dill, basil, parsley, peppermint, lavendar, sage. Of course, you can buy herbs to cook with at the supermarket, also.
Here are some simple recipes to get you started using herbs in your cooking.
Lemon Chive Dressing
1 clove garlic
dash of salt
Rind of 1 lemon, finely grated
and the juice
1 1/2 teaspoons mustard
4 tablespoons olive oil
2 tablespoons chopped chives
Put the garlic and salt in a bowl and crush together. Add lemon rind, juice and mustard, stirring until smooth. Slowly whisk in the oil. Fold in chives and season with black pepper, if desired.
This is a good dressing to pour over warm, cooked new potatoes. Add finely chopped green onions.
Mint Iced Tea
Wash 8 sprigs of fresh mint, 12 inches long (any mint, spearmint, peppermint, applemint will do). Place in blender with 4 cups water and liquefy. Let it set for about 1/2 hour and strain.
Herb Butter
1/2 cup butter
4 tablespoons fresh herbs or 2 teaspoons of dried herbs
Soften the butter to room temperature. Finely chop the fresh herbs. Blend herbs and butter well. Store in fridge.
Use to season vegetables, as a spread on bread, biscuits or baked potatoes. Anywhere you normally use butter.
Here's something different: not really cooking, but a recipe that you might find fun!
Basil-Lemon Facial Mask
Pulverize a handful of fresh basil leaves. Peel 1/2 of an avocado and mash. Add avocado to basil in blender, along with 1 teaspoon lemon juice and 1 teaspoon honey,Mix until smooth.
Apply to clean face and leave as long as desired. Rinse off with lukewarm water.
In short, you don't have to be an herb specialist to learn to enjoy using herbs.
Great Indian Food
Thanksgiving Dinner Ideas
Submitted by SWEETI
So cook up some toothsome Thanksgiving dishes and let your folks gobble up the gastronomical delights with gusto! Plan a peachy recipe this Thanksgiving and warm up your dear ones for a great holiday feast. And with autumn's plentiful yield, you'll never run short of the choicest things to rev up your Thanksgiving menu. Now to help you tickle the appetites of your friends and family in a festive crescendo, here are some Thanksgiving recipe ideas that you'll love to try out this November 23.
Shrimp-ly Yours
1/2 lb shrimp, peeled and de-veined
2 (8 ounce) packages cream cheese
1 (8 ounce) jar cocktail sauce
1 (16 ounce) package buttery round crackers
1 lime
Put the cream cheese at the center of the serving platter. Mix together the cocktail sauce and shrimp and pour it over cream cheese. Slice one lime in half. Squeeze one half over the cocktail sauce and cut the other half into wedges to garnish your Shrimp dip. Now place the crackers and lime wedges around edge of plate and serve. This makes one mouth-watering appetizer for Thanksgiving meal. So let your folks stay boggled at your amazing culinary skill !
Thanksgiving Roasted Turkey
1 turkey (approx. 16 to 20 pounds) Stuffing of your choice
First, thaw your Thanksgiving turkey in the refrigerator, giving some time to get the giblet broth ready the day before roasting the bird. The turkey legs are to be removed from the leg sockets or skin crossing the tail. If needed, you may also take out the leg clamps from the body. Now, you also need to remove giblets and neck from the body cavities of the turkey.
Just before roasting, you need to spoon in the stuffing into the body cavities of the Thanksgiving bird. But do not put more than 3/4 cup stuffing per pound of turkey. Do not pack the stuffing too hard, or it will not get sufficiently hot by the time of cooking. Now you can tuck the legs back under the band of skin or reset legs into the sockets. You can also tie legs together with string if you find the leg clamp removed.
Now place the Thanksgiving turkey on a shelf in a shallow roasting pan with its breast side up. Fix a meat thermometer into the center of a thigh muscle so that the bulb doesn't touch the bone. Now cover it with foil, allowing some space between the turkey and foil. Tighten the foil over the drumsticks and neck.
Roast it until the meter of the oven reads 180 degrees F and juices start oozing out. It takes about 4 to 5 hours for a stuffed bird. Now put the bowl containing the extra bit of stuffing in the last half hour of roasting. Remember to remove the foil in the last 30-45 minutes to allow the turkey turn a yummy brown. Here, your Thanksgiving turkey is ready now! Take the turkey out from the oven and keep it covered loosely in foil before serving hot.
Say Cheese
4 cups macaroni
½ lb shredded Cheddar cheese
1/2 lb shredded mozzarella cheese
Boil a big pot of slightly salty water. Add the macaroni and cook for about 8-10 minutes. When that's done, drain the water out and place in a microwave-proof bowl. Scatter the Cheddar and mozzarella cheese over the macaroni and microwave on medium-high power in intervals of 30 seconds until the cheese melts. Finally, stir a little to spread the cheese evenly over the macaroni and serve. Now this dish is a good item to pep up the appetites and is guaranteed to have your folks cheezing on Thanksgiving!
Pumpkin Pie
1 unbaked 10-inch pie shell
3 beaten eggs
1 tbsp melted butter
3/4 cup dark brown sugar
2 plus cups cooked pumpkin
1 cup scalded milk
1/2 tsp salt
1-2 tsp cinnamon
1-2 tsp ground ginger
1/4 to 1/2 tsp nutmeg
1/4 tsp cloves (optional)
2 ounces dark molasses (optional)
1 small can evap. milk
Daub the pie shell with melted butter and then refrigerate. Next, cook the pumpkin, brown sugar, salt and molasses in a pan over moderate heat until the mixture gets thick (approx 5-7 minutes). Stir in the evaporated milk, scalded milk and the beaten eggs and cook it over low heat for another 5 minutes. Pour this into a pie shell and bake at 425 degrees Fahrenheit first for 15 minutes and then at 350 degrees F for the next 45 minutes. Your pumpkin pie is just done to pamper the sweet tooth of your friends, family or your sweetie pie on Thanksgiving.
Submitted by SWEETI
So cook up some toothsome Thanksgiving dishes and let your folks gobble up the gastronomical delights with gusto! Plan a peachy recipe this Thanksgiving and warm up your dear ones for a great holiday feast. And with autumn's plentiful yield, you'll never run short of the choicest things to rev up your Thanksgiving menu. Now to help you tickle the appetites of your friends and family in a festive crescendo, here are some Thanksgiving recipe ideas that you'll love to try out this November 23.
Shrimp-ly Yours
1/2 lb shrimp, peeled and de-veined
2 (8 ounce) packages cream cheese
1 (8 ounce) jar cocktail sauce
1 (16 ounce) package buttery round crackers
1 lime
Put the cream cheese at the center of the serving platter. Mix together the cocktail sauce and shrimp and pour it over cream cheese. Slice one lime in half. Squeeze one half over the cocktail sauce and cut the other half into wedges to garnish your Shrimp dip. Now place the crackers and lime wedges around edge of plate and serve. This makes one mouth-watering appetizer for Thanksgiving meal. So let your folks stay boggled at your amazing culinary skill !
Thanksgiving Roasted Turkey
1 turkey (approx. 16 to 20 pounds) Stuffing of your choice
First, thaw your Thanksgiving turkey in the refrigerator, giving some time to get the giblet broth ready the day before roasting the bird. The turkey legs are to be removed from the leg sockets or skin crossing the tail. If needed, you may also take out the leg clamps from the body. Now, you also need to remove giblets and neck from the body cavities of the turkey.
Just before roasting, you need to spoon in the stuffing into the body cavities of the Thanksgiving bird. But do not put more than 3/4 cup stuffing per pound of turkey. Do not pack the stuffing too hard, or it will not get sufficiently hot by the time of cooking. Now you can tuck the legs back under the band of skin or reset legs into the sockets. You can also tie legs together with string if you find the leg clamp removed.
Now place the Thanksgiving turkey on a shelf in a shallow roasting pan with its breast side up. Fix a meat thermometer into the center of a thigh muscle so that the bulb doesn't touch the bone. Now cover it with foil, allowing some space between the turkey and foil. Tighten the foil over the drumsticks and neck.
Roast it until the meter of the oven reads 180 degrees F and juices start oozing out. It takes about 4 to 5 hours for a stuffed bird. Now put the bowl containing the extra bit of stuffing in the last half hour of roasting. Remember to remove the foil in the last 30-45 minutes to allow the turkey turn a yummy brown. Here, your Thanksgiving turkey is ready now! Take the turkey out from the oven and keep it covered loosely in foil before serving hot.
Say Cheese
4 cups macaroni
½ lb shredded Cheddar cheese
1/2 lb shredded mozzarella cheese
Boil a big pot of slightly salty water. Add the macaroni and cook for about 8-10 minutes. When that's done, drain the water out and place in a microwave-proof bowl. Scatter the Cheddar and mozzarella cheese over the macaroni and microwave on medium-high power in intervals of 30 seconds until the cheese melts. Finally, stir a little to spread the cheese evenly over the macaroni and serve. Now this dish is a good item to pep up the appetites and is guaranteed to have your folks cheezing on Thanksgiving!
Pumpkin Pie
1 unbaked 10-inch pie shell
3 beaten eggs
1 tbsp melted butter
3/4 cup dark brown sugar
2 plus cups cooked pumpkin
1 cup scalded milk
1/2 tsp salt
1-2 tsp cinnamon
1-2 tsp ground ginger
1/4 to 1/2 tsp nutmeg
1/4 tsp cloves (optional)
2 ounces dark molasses (optional)
1 small can evap. milk
Daub the pie shell with melted butter and then refrigerate. Next, cook the pumpkin, brown sugar, salt and molasses in a pan over moderate heat until the mixture gets thick (approx 5-7 minutes). Stir in the evaporated milk, scalded milk and the beaten eggs and cook it over low heat for another 5 minutes. Pour this into a pie shell and bake at 425 degrees Fahrenheit first for 15 minutes and then at 350 degrees F for the next 45 minutes. Your pumpkin pie is just done to pamper the sweet tooth of your friends, family or your sweetie pie on Thanksgiving.
Great Indian Food
Know How The Healthy Diets Help To Make You Mentally Strong
Submitted by SWEETI
For improvement in the memory power, there are a lot of foods that can prove beneficial. Along with enhancing the memory power of an individual, the consumption of these foods assists in all round growth. In order to maintain a high level of intelligence, it is recommended that people consume nutritious food. Natural products help enrich a person’s capabilities, due to absence of any artificial additives in them. For people with performance below average, high vitamin and protein rich foods are suggested, in an attempt to boost their academic performance.
All over the world, this is a commonly accepted practice. Dieticians and physicians are of the opinion that the intake of proteins and vitamins, with moderate quantity of carbohydrates, brings an improvement in people with poor intelligence levels. The presence of some agents, like synthetic productsby chinesefoodsrecipes.com, also helps in improving ‘brain power’.
Yet, it is better that people opt for natural ways vis-à-vis artificial products, to improve their intelligence level and academic performance. This means consumption of vegetables and fruits grown in organic manure. Since vegetables and fruits grown with fertilizers and artificial manures laced with chemicals, they should best be avoided. Naturally grown fruits and vegetables should be consumed as far as possible.
It has been found that some eatables – like chocolate, yogurt, spinach, egg plants, red cabbage, broccoli, tomatoes, avocados, egg, green tea, pumpkin seeds, blackberries, strawberries, walnuts, almonds and cashews – are ideal for ‘super brains’.
The foods meant for super brains assist in the all round development of an individual, as they contain a lot of minerals and vitamins. Mostly, the reason behind poor health condition of the individuals is the lack of or deficiency in any of the required minerals or vitamins. For example, night blindness among many people is the result of the deficiency of Vitamin A.
To improve this condition, foods rich in Vitamin A are recommended by doctors. Similarly, ‘Beri Beri’ is common in people lacking Vitamin B. Scurvy, especially among children, results from the absence of Vitamin C. Certain chronic conditions are caused by the lack of Vitamin D. It is recommended that people consume a lot of greens and spinach, which are rich in vitamins and minerals in an effort to avoid such conditions over a prolonged period.
It has been studied that for easy blood flow, red cabbage is essential. Similarly, the iron content in the human body is vastly improved by consuming broccoli. Strawberries raise the level of ‘thought processes in an individual. In fact, for general all round growth, doctors recommend a rich diet consisting of a balanced mix of vegetables and fruits. The habit of consuming a fair amount of naturally grown fruits, devoid of any chemicals or fertilizers, is beneficial in improving ‘anemic’ conditions. It is a fact that the addition of vitamins and carbohydrates in diet has yielded excellent results among people of all age groups. Considered to be ‘super foods’, these foods are meant for the brain, as they enrich the intellectual thought process of an individual.
Submitted by SWEETI
For improvement in the memory power, there are a lot of foods that can prove beneficial. Along with enhancing the memory power of an individual, the consumption of these foods assists in all round growth. In order to maintain a high level of intelligence, it is recommended that people consume nutritious food. Natural products help enrich a person’s capabilities, due to absence of any artificial additives in them. For people with performance below average, high vitamin and protein rich foods are suggested, in an attempt to boost their academic performance.
All over the world, this is a commonly accepted practice. Dieticians and physicians are of the opinion that the intake of proteins and vitamins, with moderate quantity of carbohydrates, brings an improvement in people with poor intelligence levels. The presence of some agents, like synthetic productsby chinesefoodsrecipes.com, also helps in improving ‘brain power’.
Yet, it is better that people opt for natural ways vis-à-vis artificial products, to improve their intelligence level and academic performance. This means consumption of vegetables and fruits grown in organic manure. Since vegetables and fruits grown with fertilizers and artificial manures laced with chemicals, they should best be avoided. Naturally grown fruits and vegetables should be consumed as far as possible.
It has been found that some eatables – like chocolate, yogurt, spinach, egg plants, red cabbage, broccoli, tomatoes, avocados, egg, green tea, pumpkin seeds, blackberries, strawberries, walnuts, almonds and cashews – are ideal for ‘super brains’.
The foods meant for super brains assist in the all round development of an individual, as they contain a lot of minerals and vitamins. Mostly, the reason behind poor health condition of the individuals is the lack of or deficiency in any of the required minerals or vitamins. For example, night blindness among many people is the result of the deficiency of Vitamin A.
To improve this condition, foods rich in Vitamin A are recommended by doctors. Similarly, ‘Beri Beri’ is common in people lacking Vitamin B. Scurvy, especially among children, results from the absence of Vitamin C. Certain chronic conditions are caused by the lack of Vitamin D. It is recommended that people consume a lot of greens and spinach, which are rich in vitamins and minerals in an effort to avoid such conditions over a prolonged period.
It has been studied that for easy blood flow, red cabbage is essential. Similarly, the iron content in the human body is vastly improved by consuming broccoli. Strawberries raise the level of ‘thought processes in an individual. In fact, for general all round growth, doctors recommend a rich diet consisting of a balanced mix of vegetables and fruits. The habit of consuming a fair amount of naturally grown fruits, devoid of any chemicals or fertilizers, is beneficial in improving ‘anemic’ conditions. It is a fact that the addition of vitamins and carbohydrates in diet has yielded excellent results among people of all age groups. Considered to be ‘super foods’, these foods are meant for the brain, as they enrich the intellectual thought process of an individual.
Great Indian Food
Do You Want To Know Italian Food Eating Style
Submitted by SWEETI
When it comes to talking about Italy, food is everything - sitting around a table after a long day working or at the beach, it is food that brings the family together. Discussions about life, family matters, Italian politics and the world as a whole are quite popular during meal times when extended families sit for hours.
Italians love sitting down to eat with their immediate family, the whole process is different than that in England. There may be family members sitting around a table, but it’s not the same experience. Meal times are a fairly relaxed affair in Italy; there is no urge to eat your meal down as quickly as possible, to rush off to do something else. The food is brought to the table at a relaxed pace and eaten slowly; afterwards, of course, the family talk follows.
In case of a big family gathering, the preparations start hours in advance of the arrival of the first guest and continue till much later, as the hosts usually prepare much more food than needed. The event gets underway only when everyone arrives – it is like an un-written rule that until all the guests arrive and all food is prepared, no one gets in the mood to enjoy. Children, however, are an exception to this rule posted at mexicanfoodsrecipes.com, as they tend to get past watchful eyes of adults, and pinch salami and cheese from the table.
Finally, when you do sit down for the meal, it is a very long, relaxed and drawn out process. Generally, Italians can sit down to a ten-course meal, eaten for over three hours pointed out by italianfood-recipes.com. There will be more courses if the family gathering is bigger, as everyone usually brings something with them to add to the table - a good traditional homemade Italian food. The courses are generally rather small and are usually served on large platters in the center of the table, within easy reach of everyone at rentbarcelonaapartment.co.uk/planning_europe_vacation.htm. If you are new to this experience; remember, not too get so full on the fist few courses that you regret not having space for another course further down the line.
There is never ever anything like a quiet Italian dinner table something is always going on! The older men sit at the head of the table discussing the old days, the women usually rush back and to from the kitchen with more trays of food, the younger generation, compete to be heard when all sit around the center of the table discussing the state of the world and the children do all that children normally do.
Even as the meal reaches it’s grand finale, most members stays around the table with conversations going on for hours, or maybe a game or two of scopa. The event gets underway only when everyone arrives – it is like an un-written rule that until all the guests arrive and all food is prepared at Chinese website chinesefoodsrecipes.com, no one gets in the mood to enjoy. Children, however, are an exception to this rule, as they tend to get past watchful eyes of adults, and pinch salami and cheese from the table. A traditional Italian card game – though a few people may saunter off to relax!
Submitted by SWEETI
When it comes to talking about Italy, food is everything - sitting around a table after a long day working or at the beach, it is food that brings the family together. Discussions about life, family matters, Italian politics and the world as a whole are quite popular during meal times when extended families sit for hours.
Italians love sitting down to eat with their immediate family, the whole process is different than that in England. There may be family members sitting around a table, but it’s not the same experience. Meal times are a fairly relaxed affair in Italy; there is no urge to eat your meal down as quickly as possible, to rush off to do something else. The food is brought to the table at a relaxed pace and eaten slowly; afterwards, of course, the family talk follows.
In case of a big family gathering, the preparations start hours in advance of the arrival of the first guest and continue till much later, as the hosts usually prepare much more food than needed. The event gets underway only when everyone arrives – it is like an un-written rule that until all the guests arrive and all food is prepared, no one gets in the mood to enjoy. Children, however, are an exception to this rule posted at mexicanfoodsrecipes.com, as they tend to get past watchful eyes of adults, and pinch salami and cheese from the table.
Finally, when you do sit down for the meal, it is a very long, relaxed and drawn out process. Generally, Italians can sit down to a ten-course meal, eaten for over three hours pointed out by italianfood-recipes.com. There will be more courses if the family gathering is bigger, as everyone usually brings something with them to add to the table - a good traditional homemade Italian food. The courses are generally rather small and are usually served on large platters in the center of the table, within easy reach of everyone at rentbarcelonaapartment.co.uk/planning_europe_vacation.htm. If you are new to this experience; remember, not too get so full on the fist few courses that you regret not having space for another course further down the line.
There is never ever anything like a quiet Italian dinner table something is always going on! The older men sit at the head of the table discussing the old days, the women usually rush back and to from the kitchen with more trays of food, the younger generation, compete to be heard when all sit around the center of the table discussing the state of the world and the children do all that children normally do.
Even as the meal reaches it’s grand finale, most members stays around the table with conversations going on for hours, or maybe a game or two of scopa. The event gets underway only when everyone arrives – it is like an un-written rule that until all the guests arrive and all food is prepared at Chinese website chinesefoodsrecipes.com, no one gets in the mood to enjoy. Children, however, are an exception to this rule, as they tend to get past watchful eyes of adults, and pinch salami and cheese from the table. A traditional Italian card game – though a few people may saunter off to relax!
Great Indian Food
The Spice of life.
Submitted by SWEETI
"Hai re Nanadiya laal mirchi " (Alas, the sister in law is a red hot chilli pepper!) During my brother's wedding, this was the song sung by the ladies during the wedding ceremony. Whether it was a praiseworthy appraisal of my bad temper, or a more modest statement about my feminine appeal is still being debated!
But everyone knows that it is not pepper which is the Spice of life or so precious, but Cayenne pepper which can be taken as the manifestation of all the culinary delights.
There are many different varieties of the peppers , capsicums, Bell peppers which are sweet, and the hottest is cayenne pepper. The Lal mirchi so loved by one and all.
It is a hot stimulant which radiates throughout the whole body. It equalises the body temperature from inside the body to the skin as well as the regulating of the blood flow and strengthening the heart.
It warms the cold hands and feet and relaxes muscular tension. Because of its colour and its hot qualities it was assigned to the sun. On the next end of the spectrum was the cold cucumber which was assigned to the Moon in medieval herbal astrology.
A little bit of this chilli is quite equal to lying upon a hot beach and relaxing and equalising a whole body system from head to toe!
Now people might think that the Spice of life are the precious herbs and spices, but surely Chilli the humble man's Spice which tones up the whole system is the first candidate for such a name.
We are extremely fortunate that in India nearly every recipe calls for a bit of chillies. In the West in the winter, this chilli is added to herbal salts and herbal teas to facilitate the healing powers freely throughout the body.
Its internal uses are as a stimulant, circulatory tonic, and anti spasmodic spice.
And externally, it is a circulatory stimulant as well as a rubifacient. (rub it upon the skin and make faces because of its burning warmth!).
Now we know that winter time is full of chills. The areas like the knees and finger joints are cold and stiff with arthritis. Because the body is always benefited by the sympathetic use of hot and cold, you can use this special Hot oil in the winter.
This is useful for muscle aches, cramps, chilblains and spasms in the winter. It banishes chills from the bones.
Winter hot oil
25 grams red chilli powder.
2 tbsp mustard powder
1 table spoon Saunth dried ginger.
Two tbsp powdered black pepper.
One and a quarter of Cup's of coconut oil or vegetable oil.
You can make this winter hot oil in two ways. Either put the spices in a bottle filled up with the vegetable oil, and place them in the sun for about two months for a slow infusion, shaking regularly.
On the other hand, as winter is nearly upon us, do it my way.
Put the chilly and the saunth in half of the oil in a container with a tight lid..Put the container in a pan, fill the pan up with the water up to 1 inch of the top and simmer slowly for two hours. Direct heating of the oil will spoil it so that is why this prolonged water boiling system has to be used. Allow the mixture to cool. Add the rest of the spices to the oil, and stir. Add the rest of the oil. And return to the boiling water pan. Make sure that the water does not boil away because then it will be a wastage of burnt oil. Another 2 hours of boiling water treatment and then remove the coloured oil.
Strain it carefully through muslin cloth. Sometimes, you find some watery liquid at the bottom of the oil. Throw away this liquid, because it is quite capable of spoiling the oil. If you wish, you can throw away the herbs, but I have put a little bit more of fresh oil on to them and put them out into the Sun. by next summer, I will have a little more infused oil!
This winter , do not suffer. Use this oil whenever you feel Chilly for a massage.
Submitted by SWEETI
"Hai re Nanadiya laal mirchi " (Alas, the sister in law is a red hot chilli pepper!) During my brother's wedding, this was the song sung by the ladies during the wedding ceremony. Whether it was a praiseworthy appraisal of my bad temper, or a more modest statement about my feminine appeal is still being debated!
But everyone knows that it is not pepper which is the Spice of life or so precious, but Cayenne pepper which can be taken as the manifestation of all the culinary delights.
There are many different varieties of the peppers , capsicums, Bell peppers which are sweet, and the hottest is cayenne pepper. The Lal mirchi so loved by one and all.
It is a hot stimulant which radiates throughout the whole body. It equalises the body temperature from inside the body to the skin as well as the regulating of the blood flow and strengthening the heart.
It warms the cold hands and feet and relaxes muscular tension. Because of its colour and its hot qualities it was assigned to the sun. On the next end of the spectrum was the cold cucumber which was assigned to the Moon in medieval herbal astrology.
A little bit of this chilli is quite equal to lying upon a hot beach and relaxing and equalising a whole body system from head to toe!
Now people might think that the Spice of life are the precious herbs and spices, but surely Chilli the humble man's Spice which tones up the whole system is the first candidate for such a name.
We are extremely fortunate that in India nearly every recipe calls for a bit of chillies. In the West in the winter, this chilli is added to herbal salts and herbal teas to facilitate the healing powers freely throughout the body.
Its internal uses are as a stimulant, circulatory tonic, and anti spasmodic spice.
And externally, it is a circulatory stimulant as well as a rubifacient. (rub it upon the skin and make faces because of its burning warmth!).
Now we know that winter time is full of chills. The areas like the knees and finger joints are cold and stiff with arthritis. Because the body is always benefited by the sympathetic use of hot and cold, you can use this special Hot oil in the winter.
This is useful for muscle aches, cramps, chilblains and spasms in the winter. It banishes chills from the bones.
Winter hot oil
25 grams red chilli powder.
2 tbsp mustard powder
1 table spoon Saunth dried ginger.
Two tbsp powdered black pepper.
One and a quarter of Cup's of coconut oil or vegetable oil.
You can make this winter hot oil in two ways. Either put the spices in a bottle filled up with the vegetable oil, and place them in the sun for about two months for a slow infusion, shaking regularly.
On the other hand, as winter is nearly upon us, do it my way.
Put the chilly and the saunth in half of the oil in a container with a tight lid..Put the container in a pan, fill the pan up with the water up to 1 inch of the top and simmer slowly for two hours. Direct heating of the oil will spoil it so that is why this prolonged water boiling system has to be used. Allow the mixture to cool. Add the rest of the spices to the oil, and stir. Add the rest of the oil. And return to the boiling water pan. Make sure that the water does not boil away because then it will be a wastage of burnt oil. Another 2 hours of boiling water treatment and then remove the coloured oil.
Strain it carefully through muslin cloth. Sometimes, you find some watery liquid at the bottom of the oil. Throw away this liquid, because it is quite capable of spoiling the oil. If you wish, you can throw away the herbs, but I have put a little bit more of fresh oil on to them and put them out into the Sun. by next summer, I will have a little more infused oil!
This winter , do not suffer. Use this oil whenever you feel Chilly for a massage.
Great Indian Food
Easy Ground Beef Recipes That Are Healthy and Delicious
Submitted by SWEETI
Looking for some healthy and easy ground beef recipes that do not require a lot of time to make? Below are 3 delicious ground beef recipes that are filling and real crowd pleasers.
Just because you are cooking with ground beef, does not mean it has to be unhealthy. Most of the ground beef you find in supermarkets today is loaded with fat, cholesterol and hormones, but more and more supermarkets are starting to provide healthy organic meats to consumers, so hopefully you should be able to find healthy ground beef in your area.
To make the following recipes even healthier try and use all organic and low sodium ingredients.
If you happen to live near a Trader Joe's, by all means shop there. The prices are fantastic and they carry a variety of healthy organic meats and other fine products.
THE RECIPES:
EASY SALISBURY STEAK RECIPE
Here is a little tip to keep in mind as you are making this delicious ground beef recipe. There is a chance that your ground beef steaks can fall apart while cooking. To prevent this from happening, form your steak patties and put them in the refrigerator for 30 minutes or so before you start cooking. This will help hold your steaks stay together.
Ingredients:
1 1/2 pounds lean ground beef
1 egg
1 tablespoon Worcestershire sauce
1 small onion finely chopped
1 garlic clove chopped
1 tablespoon montreal steak seasoning
Salt and Pepper to taste
3 tablespoons of extra virgin olive oil
1 small package of freshly sliced portobello mushrooms or by them whole and slice yourself
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups beef stock
Directions:
1. In a large bowl combine the ground beef, egg, garlic, onion, steak seasoning, Worcestershire sauce and salt and pepper. Mix well with your hands. From the mixture, make steak shaped patties that are about 2 inches thick.
2 Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the ground beef patties and cook about 4 minutes per side until the outside of the steaks are nicely browned and the juices run clear. Remove the steaks and cover with foil to keep them warm.
3 Add the rest of the olive oil along with the butter to the same pan. Add your mushrooms and then cook over medium heat until they are tender. Approximately 5 minutes. Season the mushrooms with salt and pepper to taste.
4. Add the flour to the mushrooms, mix and cook for about 2 minutes. Slowly add in your beef stock. Stir and cook until your sauce has thickened.
5. Pour gravy over steaks and serve.
EASY ITALIAN STYLE MEATLOAF RECIPE
I grew up in an Italian Family and I cannot think of a better way to cook meatloaf. Enjoy this delicious ground beef recipe using fresh italian herbs and garlic.
Ingredients:
1 1/2 pounds lean ground beef
2 eggs
1 7 ounce jar roasted red peppers chopped
1 onion chopped
2 cloves of garlic chopped
1 cup of bread crumbs
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan Cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
2 cups of prepared tomato sauce
2 tablespoons extra-virgin olive oil
Directions:
1. Preheat your oven to 350 degrees F.
2. Heat a medium sized saute pan over medium heat and add 1 tablespoon of olive oil. Add your onion and garlic and saute until soft. Remove and set it aside on a plate to cool.
3. Grab yourself a large mixing bowl.
4. Add the cooled onions and garlic along with the the rest of your ingredients, except the tomato sauce, and combine. Mix together well with your hands and form into a loaf and add it to an oiled oven safe tray. Top the loaf with 1 cup of the prepared tomato sauce. Make certain that you spread the tomato sauce evenly over the top of the loaf.
5. Bake for about 1 hour or when the internal temperature of the meatloaf reaches 160 degrees F. Remove from the oven and let it sit for about 5 minutes. Slice it up and serve.
Heat the remaining tomato sauce if desired and use for dipping.
GREEK STYLE HAMBURGER RECIPE
For our last recipe why not make some delicious burgers? The preferred method for cooking these burgers is on the grill, but they will still be quite tasty if fried on the stovetop.
Greek Style Hamburger Ingredients:
1 pound of lean ground beef
1/2 cup crumbled feta cheese
1/2 cup chopped greek olives
1 small red onion chopped
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package of hamburger rolls or pita bread
Hamburger Sauce Ingredients:
1 (16 ounce) container low-fat plain yogurt
1 tablespoon chopped fresh mint leaves (more or less to suit your taste)
1 tablespoon chopped fresh parsley (more or less to suit your taste)
1 clove of garlic minced (add more or less to suit your taste)
1 tablespoon of olive oil
2 teaspoons of lemon juice
1/2 cup peeled, seeded and finely diced cucumber
Sauce Directions:
Prepare the sauce for your burgers first and put in the fridge until your burgers are done.
1. In a mixing bowl, combine your olive oil and lemon juice.
2. Now add in your yogurt making sure that you mix it well with the olive oil.
3. Add your garlic, cucumbers, parsley and mint leaves and stir well.
Burger Directions:
1. In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the chopped red onions and cook until tender, about 5 minutes. Put the onions aside into a large mixing bowl and allow them to cool.
2 To the same mixing bowl, add your ground beef, feta cheese, olives, oregano, salt and pepper and combine well.
3. Form hamburger patties to desired thickness.
4. Fry your burgers in the same skillet as the onions, or cook on the grill to desired doneness.
5. Spread the prepared sauce on the rolls or inside a pita.
6. Add burgers and enjoy!
There you have it. Three healthy and easy ground beef recipes that any home cook can prepare. I really hope you enjoy these recipes. Remember to use all organic ingredients if at all possible. Happy Cooking!
Submitted by SWEETI
Looking for some healthy and easy ground beef recipes that do not require a lot of time to make? Below are 3 delicious ground beef recipes that are filling and real crowd pleasers.
Just because you are cooking with ground beef, does not mean it has to be unhealthy. Most of the ground beef you find in supermarkets today is loaded with fat, cholesterol and hormones, but more and more supermarkets are starting to provide healthy organic meats to consumers, so hopefully you should be able to find healthy ground beef in your area.
To make the following recipes even healthier try and use all organic and low sodium ingredients.
If you happen to live near a Trader Joe's, by all means shop there. The prices are fantastic and they carry a variety of healthy organic meats and other fine products.
THE RECIPES:
EASY SALISBURY STEAK RECIPE
Here is a little tip to keep in mind as you are making this delicious ground beef recipe. There is a chance that your ground beef steaks can fall apart while cooking. To prevent this from happening, form your steak patties and put them in the refrigerator for 30 minutes or so before you start cooking. This will help hold your steaks stay together.
Ingredients:
1 1/2 pounds lean ground beef
1 egg
1 tablespoon Worcestershire sauce
1 small onion finely chopped
1 garlic clove chopped
1 tablespoon montreal steak seasoning
Salt and Pepper to taste
3 tablespoons of extra virgin olive oil
1 small package of freshly sliced portobello mushrooms or by them whole and slice yourself
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups beef stock
Directions:
1. In a large bowl combine the ground beef, egg, garlic, onion, steak seasoning, Worcestershire sauce and salt and pepper. Mix well with your hands. From the mixture, make steak shaped patties that are about 2 inches thick.
2 Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the ground beef patties and cook about 4 minutes per side until the outside of the steaks are nicely browned and the juices run clear. Remove the steaks and cover with foil to keep them warm.
3 Add the rest of the olive oil along with the butter to the same pan. Add your mushrooms and then cook over medium heat until they are tender. Approximately 5 minutes. Season the mushrooms with salt and pepper to taste.
4. Add the flour to the mushrooms, mix and cook for about 2 minutes. Slowly add in your beef stock. Stir and cook until your sauce has thickened.
5. Pour gravy over steaks and serve.
EASY ITALIAN STYLE MEATLOAF RECIPE
I grew up in an Italian Family and I cannot think of a better way to cook meatloaf. Enjoy this delicious ground beef recipe using fresh italian herbs and garlic.
Ingredients:
1 1/2 pounds lean ground beef
2 eggs
1 7 ounce jar roasted red peppers chopped
1 onion chopped
2 cloves of garlic chopped
1 cup of bread crumbs
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan Cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
2 cups of prepared tomato sauce
2 tablespoons extra-virgin olive oil
Directions:
1. Preheat your oven to 350 degrees F.
2. Heat a medium sized saute pan over medium heat and add 1 tablespoon of olive oil. Add your onion and garlic and saute until soft. Remove and set it aside on a plate to cool.
3. Grab yourself a large mixing bowl.
4. Add the cooled onions and garlic along with the the rest of your ingredients, except the tomato sauce, and combine. Mix together well with your hands and form into a loaf and add it to an oiled oven safe tray. Top the loaf with 1 cup of the prepared tomato sauce. Make certain that you spread the tomato sauce evenly over the top of the loaf.
5. Bake for about 1 hour or when the internal temperature of the meatloaf reaches 160 degrees F. Remove from the oven and let it sit for about 5 minutes. Slice it up and serve.
Heat the remaining tomato sauce if desired and use for dipping.
GREEK STYLE HAMBURGER RECIPE
For our last recipe why not make some delicious burgers? The preferred method for cooking these burgers is on the grill, but they will still be quite tasty if fried on the stovetop.
Greek Style Hamburger Ingredients:
1 pound of lean ground beef
1/2 cup crumbled feta cheese
1/2 cup chopped greek olives
1 small red onion chopped
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package of hamburger rolls or pita bread
Hamburger Sauce Ingredients:
1 (16 ounce) container low-fat plain yogurt
1 tablespoon chopped fresh mint leaves (more or less to suit your taste)
1 tablespoon chopped fresh parsley (more or less to suit your taste)
1 clove of garlic minced (add more or less to suit your taste)
1 tablespoon of olive oil
2 teaspoons of lemon juice
1/2 cup peeled, seeded and finely diced cucumber
Sauce Directions:
Prepare the sauce for your burgers first and put in the fridge until your burgers are done.
1. In a mixing bowl, combine your olive oil and lemon juice.
2. Now add in your yogurt making sure that you mix it well with the olive oil.
3. Add your garlic, cucumbers, parsley and mint leaves and stir well.
Burger Directions:
1. In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the chopped red onions and cook until tender, about 5 minutes. Put the onions aside into a large mixing bowl and allow them to cool.
2 To the same mixing bowl, add your ground beef, feta cheese, olives, oregano, salt and pepper and combine well.
3. Form hamburger patties to desired thickness.
4. Fry your burgers in the same skillet as the onions, or cook on the grill to desired doneness.
5. Spread the prepared sauce on the rolls or inside a pita.
6. Add burgers and enjoy!
There you have it. Three healthy and easy ground beef recipes that any home cook can prepare. I really hope you enjoy these recipes. Remember to use all organic ingredients if at all possible. Happy Cooking!
Great Indian Food
Coconut Bliss: A Review
Submitted by SWEETI
Fear not, dear readers! My recent absence from blogging is not because of my very bad veganness or because I'm bored with ice cream. Unfortunately, I've been ill for a few months now, and haven't had the time or the energy to make up any new recipes. (And, no, before you ask, I am not ill because I am vegan. I've seen four internists, six specialists, two naturopaths, two acupuncturists, and one shaman. No one has suggested that my diet has any relation to my ongoing illness.)
Anyway. Since I'm not up to making my own ice cream, my poor husband has had to start buying his ice cream at the grocery store. However, this led to a wonderful discovery! I heard about Larry and Luna's Coconut Bliss from a reader quite some time ago, but I didn't purchase any until recently. My husband found it at our local co-op, and it was on sale. Normally this runs about five or six dollars a pint--yikes! Since it was on sale, though, he picked some up for us to review. Our sample: Cherry Amaretto.
The verdict: I love that I can recognize all the ingredients on the label: organic coconut milk, organic agave syrup, organic cherries, organic vanilla extract, organic almond extract. Cool. (They're also gluten-free, which is great for those with allergies.) Also, the texture was quite creamy, though it does freeze pretty hard. The label says to let it sit at room temperature for five to ten minutes before serving. I'm too impatient and would just microwave it for a few seconds to soften it up. And, most importantly, it was yummy. I think my husband polished off the entire pint in about four days.
Unfortunately, this brand isn't available nationwide yet. Their website says you can check stores in Washington, Oregon, Northern California, Hawaii, Alaska, Montana, and Idaho. If your local Whole Foods or other health/natural food store doesn't carry it, you can always request that they try carrying it!
Submitted by SWEETI
Fear not, dear readers! My recent absence from blogging is not because of my very bad veganness or because I'm bored with ice cream. Unfortunately, I've been ill for a few months now, and haven't had the time or the energy to make up any new recipes. (And, no, before you ask, I am not ill because I am vegan. I've seen four internists, six specialists, two naturopaths, two acupuncturists, and one shaman. No one has suggested that my diet has any relation to my ongoing illness.)
Anyway. Since I'm not up to making my own ice cream, my poor husband has had to start buying his ice cream at the grocery store. However, this led to a wonderful discovery! I heard about Larry and Luna's Coconut Bliss from a reader quite some time ago, but I didn't purchase any until recently. My husband found it at our local co-op, and it was on sale. Normally this runs about five or six dollars a pint--yikes! Since it was on sale, though, he picked some up for us to review. Our sample: Cherry Amaretto.
The verdict: I love that I can recognize all the ingredients on the label: organic coconut milk, organic agave syrup, organic cherries, organic vanilla extract, organic almond extract. Cool. (They're also gluten-free, which is great for those with allergies.) Also, the texture was quite creamy, though it does freeze pretty hard. The label says to let it sit at room temperature for five to ten minutes before serving. I'm too impatient and would just microwave it for a few seconds to soften it up. And, most importantly, it was yummy. I think my husband polished off the entire pint in about four days.
Unfortunately, this brand isn't available nationwide yet. Their website says you can check stores in Washington, Oregon, Northern California, Hawaii, Alaska, Montana, and Idaho. If your local Whole Foods or other health/natural food store doesn't carry it, you can always request that they try carrying it!
Great Indian Food
Cooking Techniques
Submitted by SWEETI
Healthier eating habits can also easily begin at home, simply by some of the ways that food is prepared. Healthy food does not ever have to mean that your meals will be boring, either because there are many healthy cooking tips which will actually enhance the flavors while improving your health!
Healthy eating may be much easier at home, when you have control over how your food is prepared, and portion control. When it comes to eating out, keeping your habits healthy does not always appear to be quite as easy for you.
For this you can take this easy steps that eating out at a restaurant in order to both eat a nice meal, and to do it healthily. Making healthy eating choices is a step by step process which will eventually become a routine, and a way of life. Here are some tips for eating healthily while eating out.
Never think about giving dessert up, simply by choosing to eat healthily! There are many wonderful things that you can do with fruit, such as mixing a bowl of berries and low fat or fat free vanilla yogurt for a sweet treat at your home. Another favorite involves sautéed bananas which are sprinkled with a little bit of vanilla extract and cinnamon. There are so many things that you can do with healthy, fresh fruit that you will not even have to think about sugar-packed treats like candies and ice cream to make your life healthy.
CHEF'S PENCIL presents delicious, healthy & tasty recipes just only for you. We have all kind recipes of all seasons. We have a great variety in our delicious food like SUMMER RECIPES, SPRING RECIPES, AUTUMN-FALL RECIPES, WINTER RECIPES, COCKTAIL & DRINK RECIPES and many more things.
Sometimes, the food you eat is unable to provide you the required nutrition. It may happen due to several reasons, which primarily includes the consumption of inorganic food. The fruits and vegetables we consume are not grown organically. Another set of problems, when consumption of fast food becomes a habit. Ingestion of such food does not provide wholesome nourishment to your body. Skipping of meals is also a common practice leading to lack of nutrition. Sol gar supplements are made to meet such deficiencies.
Submitted by SWEETI
Healthier eating habits can also easily begin at home, simply by some of the ways that food is prepared. Healthy food does not ever have to mean that your meals will be boring, either because there are many healthy cooking tips which will actually enhance the flavors while improving your health!
Healthy eating may be much easier at home, when you have control over how your food is prepared, and portion control. When it comes to eating out, keeping your habits healthy does not always appear to be quite as easy for you.
For this you can take this easy steps that eating out at a restaurant in order to both eat a nice meal, and to do it healthily. Making healthy eating choices is a step by step process which will eventually become a routine, and a way of life. Here are some tips for eating healthily while eating out.
Never think about giving dessert up, simply by choosing to eat healthily! There are many wonderful things that you can do with fruit, such as mixing a bowl of berries and low fat or fat free vanilla yogurt for a sweet treat at your home. Another favorite involves sautéed bananas which are sprinkled with a little bit of vanilla extract and cinnamon. There are so many things that you can do with healthy, fresh fruit that you will not even have to think about sugar-packed treats like candies and ice cream to make your life healthy.
CHEF'S PENCIL presents delicious, healthy & tasty recipes just only for you. We have all kind recipes of all seasons. We have a great variety in our delicious food like SUMMER RECIPES, SPRING RECIPES, AUTUMN-FALL RECIPES, WINTER RECIPES, COCKTAIL & DRINK RECIPES and many more things.
Sometimes, the food you eat is unable to provide you the required nutrition. It may happen due to several reasons, which primarily includes the consumption of inorganic food. The fruits and vegetables we consume are not grown organically. Another set of problems, when consumption of fast food becomes a habit. Ingestion of such food does not provide wholesome nourishment to your body. Skipping of meals is also a common practice leading to lack of nutrition. Sol gar supplements are made to meet such deficiencies.
Great Indian Food
Do Negative Calorie Diets Work?
Submitted by SWEETI
Do Negative Calorie Plans Work?
Negative calorie foods are part of several diet plans. The concept of a negative calorie food program is that your body uses more calories to digest the foods that you are eating than the food itself contains. A negative calorie diet is a very healthy way to manage your weight. There are few diets on the market that actually contain healthful options. With a negative calorie diet you are allowed to eat as much as you like because the foods themselves are driving weight loss.
Your negative calorie diet plan will probably need a bit of getting used to. These diet plans are made up of healthful foods so you will have the usual discomfort of not entertaining your favorite sweets, but you will not be hungry. Hunger is one of the biggest offenders in diet crashing history. If you can eat large portions and feel good about how you look, then you will be more prone to stick with the program. We have heard of plans that allow you to eat yourself thin, the negative calorie diet plans often make good on that promise. A negative calorie diet is a healthy diet, not a fad or crash diet. If you have the will to lose weight then you will be healthier, not just for the weight loss, but for your overall food choices on a good, solid negative calorie diet plan.
Your body will be looking better than it has in years simply for what you are feeding it. Of course it is important for you to choose a viable negative calorie diet and stick to it, as well as get a healthy amount of exercise, as you would for any weight loss program to work, but negative calorie foods are a great way to turbo charge your diet. There are more negative calorie foods than you may think. You probably enjoy many of them regularly. This may sound like an unhealthy option, but it's not. If you want to find more information on negative calories and negative calorie diet plans, you can seek additional information with a good Negative Calories Food and Recipes eBook.
Submitted by SWEETI
Do Negative Calorie Plans Work?
Negative calorie foods are part of several diet plans. The concept of a negative calorie food program is that your body uses more calories to digest the foods that you are eating than the food itself contains. A negative calorie diet is a very healthy way to manage your weight. There are few diets on the market that actually contain healthful options. With a negative calorie diet you are allowed to eat as much as you like because the foods themselves are driving weight loss.
Your negative calorie diet plan will probably need a bit of getting used to. These diet plans are made up of healthful foods so you will have the usual discomfort of not entertaining your favorite sweets, but you will not be hungry. Hunger is one of the biggest offenders in diet crashing history. If you can eat large portions and feel good about how you look, then you will be more prone to stick with the program. We have heard of plans that allow you to eat yourself thin, the negative calorie diet plans often make good on that promise. A negative calorie diet is a healthy diet, not a fad or crash diet. If you have the will to lose weight then you will be healthier, not just for the weight loss, but for your overall food choices on a good, solid negative calorie diet plan.
Your body will be looking better than it has in years simply for what you are feeding it. Of course it is important for you to choose a viable negative calorie diet and stick to it, as well as get a healthy amount of exercise, as you would for any weight loss program to work, but negative calorie foods are a great way to turbo charge your diet. There are more negative calorie foods than you may think. You probably enjoy many of them regularly. This may sound like an unhealthy option, but it's not. If you want to find more information on negative calories and negative calorie diet plans, you can seek additional information with a good Negative Calories Food and Recipes eBook.
Great Indian Food
Baking The Perfect Chocolate Chip Cookie
Submitted by SWEETI
In my humble opinion, there is not a better cookie in the world than a well-made chocolate cookie. I am about to tell you how to make the perfect chocolate cookie.
The Perfect Chocolate Cookie
Cocoa drop cookie, the best chocolate cookie. They are not only delicious, but very easy to make as well.
The ingredients required for this recipe are: ¼ cup butter, softened; ¼ cup shortening; 1 cup sugar; 1 egg; ¾ cup buttermilk; 1 tsp vanilla; 1 ¼ cup sifted all-purpose flour; ½ tsp baking soda; ½ tsp salt; ½ cup cocoa powder, unsweetened; and 1 cup of chopped pecans.
1. Cream the shortening and butter with sugar; beat in egg.
2. Stir in the buttermilk and vanilla
3. Sift the dry ingredients together and add to the first mixture.
4. Stir in the pecans, and chill the cookie dough for about an hour.
5. Use a teaspoon to drop the dough onto a greased baking sheet, leaving about 2 inches between the cookies.
6. Bake in a preheated 400°F oven for about 8-10 minutes, or until set.
7. Then cool and frost with a simple chocolate or vanilla icing if desired.
Shortbread Cookie Recipe
Here is the recipe for another great cookie, the chocolate covered shortbread cookie recipe. For this you will need: 8 ounces butter at room temperature; ½ cup powdered sugar; 2 cups all-purpose flour; ½ teaspoon baking powder; 2 ounces unsweetened chocolate, melted; and ½ teaspoon vanilla extract.
1. Combine all ingredients.
2. Knead with your hands to made sure they are well mixed
3. Press into lightly buttered pans.
4. Bake at 325°F for about 20 minutes.
5. Cut into wedges while they are still warm or break them apart.
There are many fabulous recipes out there but here are two of the best. Remember these recipes around the holidays and you can present your friends and family with delightful treats that will be remembered the rest of the year.
Submitted by SWEETI
In my humble opinion, there is not a better cookie in the world than a well-made chocolate cookie. I am about to tell you how to make the perfect chocolate cookie.
The Perfect Chocolate Cookie
Cocoa drop cookie, the best chocolate cookie. They are not only delicious, but very easy to make as well.
The ingredients required for this recipe are: ¼ cup butter, softened; ¼ cup shortening; 1 cup sugar; 1 egg; ¾ cup buttermilk; 1 tsp vanilla; 1 ¼ cup sifted all-purpose flour; ½ tsp baking soda; ½ tsp salt; ½ cup cocoa powder, unsweetened; and 1 cup of chopped pecans.
1. Cream the shortening and butter with sugar; beat in egg.
2. Stir in the buttermilk and vanilla
3. Sift the dry ingredients together and add to the first mixture.
4. Stir in the pecans, and chill the cookie dough for about an hour.
5. Use a teaspoon to drop the dough onto a greased baking sheet, leaving about 2 inches between the cookies.
6. Bake in a preheated 400°F oven for about 8-10 minutes, or until set.
7. Then cool and frost with a simple chocolate or vanilla icing if desired.
Shortbread Cookie Recipe
Here is the recipe for another great cookie, the chocolate covered shortbread cookie recipe. For this you will need: 8 ounces butter at room temperature; ½ cup powdered sugar; 2 cups all-purpose flour; ½ teaspoon baking powder; 2 ounces unsweetened chocolate, melted; and ½ teaspoon vanilla extract.
1. Combine all ingredients.
2. Knead with your hands to made sure they are well mixed
3. Press into lightly buttered pans.
4. Bake at 325°F for about 20 minutes.
5. Cut into wedges while they are still warm or break them apart.
There are many fabulous recipes out there but here are two of the best. Remember these recipes around the holidays and you can present your friends and family with delightful treats that will be remembered the rest of the year.
Great Indian Food
Seared Sesame Encrusted Ahi Tuna Steak Recipe
Submitted by SWEETI
Tuna is truly an amazing food with a number of benefits that contribute to a healthy lifestyle. Tuna is rich in Omega-3 polyunsaturated fatty acids and has been known to reduce the risk of heart disease. It is also low in fat and cholesterol making it a great alternative to beef. Not only is tuna a powerhouse of nutrition, it is also one of the most delicious sources of lean protein that you will ever sink your teeth into.
Tuna is also easy to cook. Its a hardy fish and holds together well on the grill, in the oven, or on the stove top. The following recipe is one of my favorites and is fairly easy to prepare.
I made this particular dish the other day and it was absolutely wonderful. My wife, who normally does not eat big portions, cleaned off her plate and wanted more, so that is a very good sign.
The thickness of the tuna steak you use really depends on how rare you like your tuna. Because you are only searing the outside of your tuna steak, it will not be in the pan for very long. So the thicker the steak, the more rare the center will be.
I personally do not like my tuna too rare, so I usually make this recipe with thinner cuts of tuna. This is just a preference, not a requirement. Many people, including chefs say the only way to eat tuna is rare. I guess you will have to be the judge.
Let us move on to the recipe shall we?
Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime sauce..
I should mention one thing before we begin this recipe. I do not follow exact measurements in recipes. I measure everything by eye, so the following measurements are only to be used as a guide. So don't get too mad at me!
This is optional, but I like to toast the sesame seeds in a dry pan first before I put them on the tuna. The seeds become nutty and aromatic when you toast them. This is highly recommended if you have the time and is quite easy to do. Simply heat a dry pan over medium heat, then add the seeds shaking the pan occasionally. You may have to do this in batches, depending on how many seeds you are toasting. You do not want to overcrowd the pan. Keep an eye on the seeds and make sure they do not burn. Toast them until they darken a bit and start to become fragrant. Remove and let them cool before adding them to the tuna.
INGREDIENTS:
1/4 Cup Black Sesame Seeds
1/4 Cup White Sesame Seeds
1 Tablespoon of Sesame Oil
2 - 6 ounce Ahi (Also known as Yellow Fin) Tuna Steaks
Salt and Pepper to Taste
MARINADE/ DIPPING SAUCE
1/ 2 Cup of Low Sodium Soy Sauce (Who needs the extra sodium, right?)
1 Lime (Juice and Zest - If you want more lime flavor, add another)
1- 2 Cloves of Garlic Minced
2 Tablespoons of Honey
1 Tablespoon of Sesame Oil
2 Tablespoons of Freshly Chopped Cilantro Leaves
1) Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce.
2) Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate. Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.
3) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so.
4) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.
5) Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.
6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.
7) Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.
8) Remove and serve with the reserved dipping sauce.
For side dishes with this recipe I usually keep things pretty bland as I don't want anything to compete with the flavors in the tuna. So I usually prepare a side of steamed green beans with a bit of butter, salt and pepper or other vegetable along with some lightly seasoned jasmine or basmati rice.
There you have it. I do hope you enjoy this Seared Sesame Encrusted Ahi Tuna recipe. I am not a big wine drinker, but for those of you who like a glass or two with dinner, I heard a nice Pinot Grigio goes quite well with Tuna.
Submitted by SWEETI
Tuna is truly an amazing food with a number of benefits that contribute to a healthy lifestyle. Tuna is rich in Omega-3 polyunsaturated fatty acids and has been known to reduce the risk of heart disease. It is also low in fat and cholesterol making it a great alternative to beef. Not only is tuna a powerhouse of nutrition, it is also one of the most delicious sources of lean protein that you will ever sink your teeth into.
Tuna is also easy to cook. Its a hardy fish and holds together well on the grill, in the oven, or on the stove top. The following recipe is one of my favorites and is fairly easy to prepare.
I made this particular dish the other day and it was absolutely wonderful. My wife, who normally does not eat big portions, cleaned off her plate and wanted more, so that is a very good sign.
The thickness of the tuna steak you use really depends on how rare you like your tuna. Because you are only searing the outside of your tuna steak, it will not be in the pan for very long. So the thicker the steak, the more rare the center will be.
I personally do not like my tuna too rare, so I usually make this recipe with thinner cuts of tuna. This is just a preference, not a requirement. Many people, including chefs say the only way to eat tuna is rare. I guess you will have to be the judge.
Let us move on to the recipe shall we?
Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime sauce..
I should mention one thing before we begin this recipe. I do not follow exact measurements in recipes. I measure everything by eye, so the following measurements are only to be used as a guide. So don't get too mad at me!
This is optional, but I like to toast the sesame seeds in a dry pan first before I put them on the tuna. The seeds become nutty and aromatic when you toast them. This is highly recommended if you have the time and is quite easy to do. Simply heat a dry pan over medium heat, then add the seeds shaking the pan occasionally. You may have to do this in batches, depending on how many seeds you are toasting. You do not want to overcrowd the pan. Keep an eye on the seeds and make sure they do not burn. Toast them until they darken a bit and start to become fragrant. Remove and let them cool before adding them to the tuna.
INGREDIENTS:
1/4 Cup Black Sesame Seeds
1/4 Cup White Sesame Seeds
1 Tablespoon of Sesame Oil
2 - 6 ounce Ahi (Also known as Yellow Fin) Tuna Steaks
Salt and Pepper to Taste
MARINADE/ DIPPING SAUCE
1/ 2 Cup of Low Sodium Soy Sauce (Who needs the extra sodium, right?)
1 Lime (Juice and Zest - If you want more lime flavor, add another)
1- 2 Cloves of Garlic Minced
2 Tablespoons of Honey
1 Tablespoon of Sesame Oil
2 Tablespoons of Freshly Chopped Cilantro Leaves
1) Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce.
2) Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate. Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.
3) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so.
4) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.
5) Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.
6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.
7) Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.
8) Remove and serve with the reserved dipping sauce.
For side dishes with this recipe I usually keep things pretty bland as I don't want anything to compete with the flavors in the tuna. So I usually prepare a side of steamed green beans with a bit of butter, salt and pepper or other vegetable along with some lightly seasoned jasmine or basmati rice.
There you have it. I do hope you enjoy this Seared Sesame Encrusted Ahi Tuna recipe. I am not a big wine drinker, but for those of you who like a glass or two with dinner, I heard a nice Pinot Grigio goes quite well with Tuna.
Great Indian Food
Healthy Dark Chocolate
Submitted by SWEETI
Healthy Dark Chocolate- Myth or Miracle?
Have we really overlooked an age-old health remedy and missed out on the benefits of pure dark chocolate? Most people laugh either with pleasure or disbelief when they first hear about healthy chocolate; however, most skeptics soon become converted when they are shown the research being compiled from sources across the world.
If the research does not completely win the skeptic, the personal testimonies of the customers are sure to do the trick.
Studies have shown that some of the benefits of taking Healthy Chocolate (pure cocoa) may include:
* Improved Nutrition - Unprocessed dark chocolate standardized for potency and purity is an excellent replacement for other candies (including white and milk chocolate)
* High Fiber - Healthy chocolate contains fiber, which aids the body's digestive system carrying proper nutrients and eliminating wastes
* Lower Bad Cholesterol - Studies on dark chocolate also showed an average 13% drop on levels of LDL (bad) cholesterol
* Weight Loss - A recent study from Japanese researchers found that cocoa acts as an appetite suppressant with potential mood and energy elevating chemicals, which contribute to weight loss
* Antioxidant Benefits to Scavenge Free Radicals -Healthy chocolate (cocoa) has an impressive ORAC and contains 25 times the antioxidants of grapes
* Healthy Heart & Reduced Blood Pressure - In a recent study, participants enjoyed a twelve-point reduction in systolic (top) blood pressure. Dark chocolate improved the health of blood vessels in study participants by making arteries more relaxed and responsive
* Improved Insulin Levels - The measurement of sensitivity (predisposition to diabetes) was also improved in patients
* Increased supply of crucial minerals - A high magnesium intake is shown to lower blood pressure and reduces the risk of heart attacks, stroke, diabetes, and osteoporosis
* Relief from Inflammation - Healthy chocolate is high in antioxidants, which relieve inflammation and protect against radiation. A growing body of research shows that chronic inflammation is strongly linked to various conditions ranging from cancer and cardiovascular disease to diabetes and dementia
* Body Cleanse - Cocoa has enjoyed centuries of use as a food staple and in folk medicine to cleanse and detoxify the body
* Improved Mental Health - Several studies have shown that cocoa may help protect the brain and improve cognitive functioning
* Omega-3 Fatty Acids - Studies suggest that essential fatty acids like omega-3 fatty acids can help improve brain function, protect against inflammation, reduce the risk of cardiovascular disease and promote immune function
* Sense of Well-Being - Various chemicals found in cocoa create a sense of happiness and well-being. Some research suggests that healthy chocolate consumption can increase dopamine and serotonin activity in the brain
The proof is there and growing evidence strongly supports the benefits of eating healthy chocolate.
Submitted by SWEETI
Healthy Dark Chocolate- Myth or Miracle?
Have we really overlooked an age-old health remedy and missed out on the benefits of pure dark chocolate? Most people laugh either with pleasure or disbelief when they first hear about healthy chocolate; however, most skeptics soon become converted when they are shown the research being compiled from sources across the world.
If the research does not completely win the skeptic, the personal testimonies of the customers are sure to do the trick.
Studies have shown that some of the benefits of taking Healthy Chocolate (pure cocoa) may include:
* Improved Nutrition - Unprocessed dark chocolate standardized for potency and purity is an excellent replacement for other candies (including white and milk chocolate)
* High Fiber - Healthy chocolate contains fiber, which aids the body's digestive system carrying proper nutrients and eliminating wastes
* Lower Bad Cholesterol - Studies on dark chocolate also showed an average 13% drop on levels of LDL (bad) cholesterol
* Weight Loss - A recent study from Japanese researchers found that cocoa acts as an appetite suppressant with potential mood and energy elevating chemicals, which contribute to weight loss
* Antioxidant Benefits to Scavenge Free Radicals -Healthy chocolate (cocoa) has an impressive ORAC and contains 25 times the antioxidants of grapes
* Healthy Heart & Reduced Blood Pressure - In a recent study, participants enjoyed a twelve-point reduction in systolic (top) blood pressure. Dark chocolate improved the health of blood vessels in study participants by making arteries more relaxed and responsive
* Improved Insulin Levels - The measurement of sensitivity (predisposition to diabetes) was also improved in patients
* Increased supply of crucial minerals - A high magnesium intake is shown to lower blood pressure and reduces the risk of heart attacks, stroke, diabetes, and osteoporosis
* Relief from Inflammation - Healthy chocolate is high in antioxidants, which relieve inflammation and protect against radiation. A growing body of research shows that chronic inflammation is strongly linked to various conditions ranging from cancer and cardiovascular disease to diabetes and dementia
* Body Cleanse - Cocoa has enjoyed centuries of use as a food staple and in folk medicine to cleanse and detoxify the body
* Improved Mental Health - Several studies have shown that cocoa may help protect the brain and improve cognitive functioning
* Omega-3 Fatty Acids - Studies suggest that essential fatty acids like omega-3 fatty acids can help improve brain function, protect against inflammation, reduce the risk of cardiovascular disease and promote immune function
* Sense of Well-Being - Various chemicals found in cocoa create a sense of happiness and well-being. Some research suggests that healthy chocolate consumption can increase dopamine and serotonin activity in the brain
The proof is there and growing evidence strongly supports the benefits of eating healthy chocolate.
Great Indian Food
Perfect rice every time: How to cook perfect rice
Submitted by SWEETI
Aside from differences in culture, many Americans shy away from rice due to a fear of cooking it. While exactly how rice cooks changes from variety to variety, even from batch to batch getting consistently good results is not impossible. In fact, the method that works best is practically the same as the one on the back of the box. But what the back of the box neglects to mention is the importance of letting the rice rest before serving it.
These days, most rice comes free of dirt, gravel, and chaff so there's rarely a need to patiently pick through it. Washing rice is another matter. Outside the U.S., talc is still sometimes used as a milling aid and should be rinsed off in a few changes of cold water. Though rice with talc should be labeled as such, I rinse if there's the slightest doubt. Some people also find that rinsing washes off loose starch, making the rice less sticky.
Love fluffy cooked rice but dislike the preparation time and clean up? Then rice cookers maybe just what you need. Today's rice cooker is a thrifty time saving device for anyone's kitchen. Also eating rice weekly has many health benefits. With so many rice cookers to choose from how does one decide? Let's take a look at the many features and sizes of a rice cooker and determine which is right for you and your family.
Size - How much rice will you cook at one time? Also consider how much space you have for storing the unit. Rice cookers very in the amount of uncooked rice they hold, between 5 to 10 cups. If one's family is large or rice is used when having a dinner party then a higher capacity rice cooker will do a nice job. On the other hand cooking for one or two people makes a smaller model a wise choice.
More desirable features - Rice cookers with a glass lid is a ""must have"" to watch the cooking process. It is also a great idea if the lid has vent holes for steam to escape. This feature makes cleaning up the cooker less messy. Look for a rice cooker with a removable cord as this makes storage easier. Non-stick pans are a must and many models now come with a water measuring line inside the pan wall.
The top rice cookers today are what is called ""fuzzy logic cookers"". They are programmed to read the different kinds of rice and adjust the settings according. This would be ideal for folks who love to eat many varieties of rice. This cooker is on the high side of the price scale though.
The internet is a great place to find the perfect rice cooker for you. Browsing thru online stores is an easy way to compare different models. Most manufacturers also have great detailed pictures to help one decide. Rice cookers can have many features so be sure to check them all out.
Some tips for you:
1. The best rice to use for separate, fluffy grains is basmati. This has long, thin, pointed grains, and is more expensive than others but, since cooking is about flavour, it is the one to buy as it has a far superior taste. Always measure rice by volume and not by weight: use a measuring jug and measure 2½ fl oz (65 ml) per person (5 fl oz/150 ml for two, 10 fl oz/275 ml for four and so on). The quantity of liquid you will need is roughly double the volume of rice; so 5 fl oz (150 ml) of rice needs 10 fl oz (275 ml) of hot water or stock.
2. The very best utensil for cooking fluffy, separate rice is a frying pan with a lid. Over the years I have found that the shallower the rice is spread out during cooking, the better. Buying a 10 inch (25.5 cm) pan with a lid would be a good lifetime investment for rice cooking. Failing that, try to find a large saucepan lid that will fit your normal frying pan. First cook some onions, which can provide extra flavour but are not a necessity as rice can be cooked quite simply in water. Then add the rice, which doesn't need to be washed because it is thoroughly cleaned at the milling stage, and washing it removes some of the nutrients (anyway the high temperature of the cooking will purify it). Turn the grains over in the pan until they are nicely coated and glistening with oil. This helps to keep the grains separate.
3. The next stage is to add the boiling water to the pan (to save time I always pour it into the measuring jug straight from a boiling kettle). Stock is an excellent alternative particularly if the rice is to be served with chicken (use chicken stock) or beef (use beef stock), and for fish a fish stock is particularly good. I don't recommend stock cubes, as I find them too strong, masking the delicate flavour of the rice. Also don't forget to add salt; about 1 level teaspoon to every 5 fl oz (150 ml) of rice.
4. Once the hot liquid has been added, stir once only as you don't want to break the delicate grains – this releases the starch and results in sticky rice, spoiling it utterly. Because people get nervous and anxious, or because they just have a habit of stirring things, this is the fatal flaw.
5. Cover with the lid and turn the heat down to its lowest setting. Leave it alone – once the lid is on, set the timer and go away! If you lift the lid and let the steam out you can slow down the cooking process, and rice should always be cooked as briefly as possible. Give white rice 15 minutes and brown rice 40 and use a timer – overcooking is what spoils rice. The best way to test if it is cooked is simply to bite a grain. Another way is to tilt the pan and, if liquid collects at the edge, it will need a couple more minutes' cooking.
6. When the rice is cooked, remove the lid, turn the heat off and place a clean tea cloth over the pan for 5-10 minutes. This will absorb the steam and help keep the grains dry and separate. Just before serving, use the tip of a skewer or a fork to lightly fluff up the grains.
Submitted by SWEETI
Aside from differences in culture, many Americans shy away from rice due to a fear of cooking it. While exactly how rice cooks changes from variety to variety, even from batch to batch getting consistently good results is not impossible. In fact, the method that works best is practically the same as the one on the back of the box. But what the back of the box neglects to mention is the importance of letting the rice rest before serving it.
These days, most rice comes free of dirt, gravel, and chaff so there's rarely a need to patiently pick through it. Washing rice is another matter. Outside the U.S., talc is still sometimes used as a milling aid and should be rinsed off in a few changes of cold water. Though rice with talc should be labeled as such, I rinse if there's the slightest doubt. Some people also find that rinsing washes off loose starch, making the rice less sticky.
Love fluffy cooked rice but dislike the preparation time and clean up? Then rice cookers maybe just what you need. Today's rice cooker is a thrifty time saving device for anyone's kitchen. Also eating rice weekly has many health benefits. With so many rice cookers to choose from how does one decide? Let's take a look at the many features and sizes of a rice cooker and determine which is right for you and your family.
Size - How much rice will you cook at one time? Also consider how much space you have for storing the unit. Rice cookers very in the amount of uncooked rice they hold, between 5 to 10 cups. If one's family is large or rice is used when having a dinner party then a higher capacity rice cooker will do a nice job. On the other hand cooking for one or two people makes a smaller model a wise choice.
More desirable features - Rice cookers with a glass lid is a ""must have"" to watch the cooking process. It is also a great idea if the lid has vent holes for steam to escape. This feature makes cleaning up the cooker less messy. Look for a rice cooker with a removable cord as this makes storage easier. Non-stick pans are a must and many models now come with a water measuring line inside the pan wall.
The top rice cookers today are what is called ""fuzzy logic cookers"". They are programmed to read the different kinds of rice and adjust the settings according. This would be ideal for folks who love to eat many varieties of rice. This cooker is on the high side of the price scale though.
The internet is a great place to find the perfect rice cooker for you. Browsing thru online stores is an easy way to compare different models. Most manufacturers also have great detailed pictures to help one decide. Rice cookers can have many features so be sure to check them all out.
Some tips for you:
1. The best rice to use for separate, fluffy grains is basmati. This has long, thin, pointed grains, and is more expensive than others but, since cooking is about flavour, it is the one to buy as it has a far superior taste. Always measure rice by volume and not by weight: use a measuring jug and measure 2½ fl oz (65 ml) per person (5 fl oz/150 ml for two, 10 fl oz/275 ml for four and so on). The quantity of liquid you will need is roughly double the volume of rice; so 5 fl oz (150 ml) of rice needs 10 fl oz (275 ml) of hot water or stock.
2. The very best utensil for cooking fluffy, separate rice is a frying pan with a lid. Over the years I have found that the shallower the rice is spread out during cooking, the better. Buying a 10 inch (25.5 cm) pan with a lid would be a good lifetime investment for rice cooking. Failing that, try to find a large saucepan lid that will fit your normal frying pan. First cook some onions, which can provide extra flavour but are not a necessity as rice can be cooked quite simply in water. Then add the rice, which doesn't need to be washed because it is thoroughly cleaned at the milling stage, and washing it removes some of the nutrients (anyway the high temperature of the cooking will purify it). Turn the grains over in the pan until they are nicely coated and glistening with oil. This helps to keep the grains separate.
3. The next stage is to add the boiling water to the pan (to save time I always pour it into the measuring jug straight from a boiling kettle). Stock is an excellent alternative particularly if the rice is to be served with chicken (use chicken stock) or beef (use beef stock), and for fish a fish stock is particularly good. I don't recommend stock cubes, as I find them too strong, masking the delicate flavour of the rice. Also don't forget to add salt; about 1 level teaspoon to every 5 fl oz (150 ml) of rice.
4. Once the hot liquid has been added, stir once only as you don't want to break the delicate grains – this releases the starch and results in sticky rice, spoiling it utterly. Because people get nervous and anxious, or because they just have a habit of stirring things, this is the fatal flaw.
5. Cover with the lid and turn the heat down to its lowest setting. Leave it alone – once the lid is on, set the timer and go away! If you lift the lid and let the steam out you can slow down the cooking process, and rice should always be cooked as briefly as possible. Give white rice 15 minutes and brown rice 40 and use a timer – overcooking is what spoils rice. The best way to test if it is cooked is simply to bite a grain. Another way is to tilt the pan and, if liquid collects at the edge, it will need a couple more minutes' cooking.
6. When the rice is cooked, remove the lid, turn the heat off and place a clean tea cloth over the pan for 5-10 minutes. This will absorb the steam and help keep the grains dry and separate. Just before serving, use the tip of a skewer or a fork to lightly fluff up the grains.
Great Indian Food
Very Tasty Fried Vegetable
Submitted by SWEETI
Heat up a little canola oil, or whatever you like to stir-fry with, in a deep pan or wok. Put the harder vegetables in first, and cook them hot, stir-frying them to keep them from getting burned. When those are starting to soften, turn down the heat a touch and add the "softer" vegetables, like squash and mushrooms. Add a little more oil if you must, and stir-fry everything until the new vegetables start to get tender. When they're done, so are you.
The vegetables I like to use in this recipe is pretty similar to the stuff I like to steam. Yellow & zucchini squash, zucchini peel (not kidding; try it!), white mushrooms, shiitake mushrooms, broccoli, broccoli stem sticks, lotus root or rootlets, bamboo, bean sprouts, cabbage, and carrots are the most common ones. Because lotus is very tough and fiber-y, I parboil them for about 10 minutes before frying them.
Only the best is good enough for the King and entourage. Aesthetically pleasing food presentation and colour contrast are important focal points in the Royal cuisine. Thai cooks are true masters in carving vegetables. A typical Thai meal is a communal affair and meant for at least two, mostly for four or more. Everything is served at once and consumed with steamed rice. Essentially, rice is the starch base, flavoured with vegetables, protein and sauce.
Flavourful soups are meat or vegetable broth or coconut cream based with a blend of herbs and spices providing the flavour. In Thai tradition, soup is served along with other dishes more as a "lubricant" and flavour contrast to steamed rice. Thai curries consist of pastes of fresh herbs and spices cooed with coconut cream before adding meat or vegetable. Main curry ingredients are chilli peppers, garlic, shallot, galangal, coriander root and brachia (a small brownish orange). Canned curries never taste as satisfying as a fresh made from scratch.
Submitted by SWEETI
Heat up a little canola oil, or whatever you like to stir-fry with, in a deep pan or wok. Put the harder vegetables in first, and cook them hot, stir-frying them to keep them from getting burned. When those are starting to soften, turn down the heat a touch and add the "softer" vegetables, like squash and mushrooms. Add a little more oil if you must, and stir-fry everything until the new vegetables start to get tender. When they're done, so are you.
The vegetables I like to use in this recipe is pretty similar to the stuff I like to steam. Yellow & zucchini squash, zucchini peel (not kidding; try it!), white mushrooms, shiitake mushrooms, broccoli, broccoli stem sticks, lotus root or rootlets, bamboo, bean sprouts, cabbage, and carrots are the most common ones. Because lotus is very tough and fiber-y, I parboil them for about 10 minutes before frying them.
Only the best is good enough for the King and entourage. Aesthetically pleasing food presentation and colour contrast are important focal points in the Royal cuisine. Thai cooks are true masters in carving vegetables. A typical Thai meal is a communal affair and meant for at least two, mostly for four or more. Everything is served at once and consumed with steamed rice. Essentially, rice is the starch base, flavoured with vegetables, protein and sauce.
Flavourful soups are meat or vegetable broth or coconut cream based with a blend of herbs and spices providing the flavour. In Thai tradition, soup is served along with other dishes more as a "lubricant" and flavour contrast to steamed rice. Thai curries consist of pastes of fresh herbs and spices cooed with coconut cream before adding meat or vegetable. Main curry ingredients are chilli peppers, garlic, shallot, galangal, coriander root and brachia (a small brownish orange). Canned curries never taste as satisfying as a fresh made from scratch.
Monday, September 8, 2008
Great Indian Food
Quality Ice Creams in NYC
Submitted by SWEETI
Ice cream is often called "The Great American Dessert". Although the product is typically American, the U.S. cannot claim its origin. Very little is known of the early history of ice cream; however, the product is definitely known to have been introduced from Europe. The ice cream industry as we know it today, however was wholly developed in the United States.
Ice cream undoubtedly evolved from iced beverages and fruit ices that were popular in early medieval periods, some of which probably contained milk or cream. The practice, in early times, of cooling drinks in ice and snow containing salt is a matter of record. It seems possible that in overcooling some of these punches, the "ice" was discovered. At any rate, various records of frozen fruit flavored ices have been found in European history and frozen ices are still more popular in continental Europe than in the United States and Canada.
The United States has gained undisputed leadership among all other countries in the production of ice cream. The industry grew slowly until about 1900, when the output of ice cream did not exceed 25 to 30 million gallons per year. The annual production has been on a continuously increasing rate, with production of both soft and hard ice cream now at more than one billion gallons. This represents a per capita consumption of more than 19 pounds. Approximately 9% of the total U.S. milk production is utilized by the ice cream industry.
The types of dairy products that can be made and served directly from dispensing freezers are endless. There are literally hundreds of formulas for ice cream mixes, ranging from plain vanilla to parfait (an extremely rich mix, high in butterfat content and also containing fresh eggs). In addition, there are mixes for custard, sherberts, sorbets, frappes, souffles and milkshakes. All of these products can be made in the standard soft ice cream or milkshake dispensing freezer.
However, because of these regulations concerning minimum quantities of butterfat for ice cream, the finished product cannot legally be called ice cream unless it contains minimum percentages of butterfat as shown for that State. Technically, it would be referred to as "Ice Milk".
Submitted by SWEETI
Ice cream is often called "The Great American Dessert". Although the product is typically American, the U.S. cannot claim its origin. Very little is known of the early history of ice cream; however, the product is definitely known to have been introduced from Europe. The ice cream industry as we know it today, however was wholly developed in the United States.
Ice cream undoubtedly evolved from iced beverages and fruit ices that were popular in early medieval periods, some of which probably contained milk or cream. The practice, in early times, of cooling drinks in ice and snow containing salt is a matter of record. It seems possible that in overcooling some of these punches, the "ice" was discovered. At any rate, various records of frozen fruit flavored ices have been found in European history and frozen ices are still more popular in continental Europe than in the United States and Canada.
The United States has gained undisputed leadership among all other countries in the production of ice cream. The industry grew slowly until about 1900, when the output of ice cream did not exceed 25 to 30 million gallons per year. The annual production has been on a continuously increasing rate, with production of both soft and hard ice cream now at more than one billion gallons. This represents a per capita consumption of more than 19 pounds. Approximately 9% of the total U.S. milk production is utilized by the ice cream industry.
The types of dairy products that can be made and served directly from dispensing freezers are endless. There are literally hundreds of formulas for ice cream mixes, ranging from plain vanilla to parfait (an extremely rich mix, high in butterfat content and also containing fresh eggs). In addition, there are mixes for custard, sherberts, sorbets, frappes, souffles and milkshakes. All of these products can be made in the standard soft ice cream or milkshake dispensing freezer.
However, because of these regulations concerning minimum quantities of butterfat for ice cream, the finished product cannot legally be called ice cream unless it contains minimum percentages of butterfat as shown for that State. Technically, it would be referred to as "Ice Milk".
Great Indian Food
Lassi in NYC
Submitted by SWEETI
Born in upstate New York, K was the only one who actually used our pots and pans. She bought things like “produce,” and “dairy products.” A few times, she whipped up this Saltine-butter-chocolate dessert that I can’t even think of without salivating all over my desk. (Seriously, Saltines? Who knew they didn’t have to taste like drywall?) One of her favorite concoctions, which I had never heard of at the time, and now order/make at every opportunity, was the lassi.
Essentially a thick Indian yogurt drink, lassis are intended to calm taste buds during a spicy meal. But, much like its fruity cousin the mango lassi, the sweet lassi is also delicious on its own.
While there were a bazillion options online, the recipe attached below is adapted from the Whole Foods website. It seemed simple enough, and turned out well. Only changes: I used low-fat yogurt and cut out the rosewater, since, uh, I don’t know what it is or where to find it. (I will rectify this situation for next time.)
Nowadays, K is married to a wonderfully awesome dude, who I am sure is benefiting from her years of experience and experiments. I wish I had appreciated it more when we were roomies. (Besides the Saltine thing. I appreciated that constantly).
Submitted by SWEETI
Born in upstate New York, K was the only one who actually used our pots and pans. She bought things like “produce,” and “dairy products.” A few times, she whipped up this Saltine-butter-chocolate dessert that I can’t even think of without salivating all over my desk. (Seriously, Saltines? Who knew they didn’t have to taste like drywall?) One of her favorite concoctions, which I had never heard of at the time, and now order/make at every opportunity, was the lassi.
Essentially a thick Indian yogurt drink, lassis are intended to calm taste buds during a spicy meal. But, much like its fruity cousin the mango lassi, the sweet lassi is also delicious on its own.
While there were a bazillion options online, the recipe attached below is adapted from the Whole Foods website. It seemed simple enough, and turned out well. Only changes: I used low-fat yogurt and cut out the rosewater, since, uh, I don’t know what it is or where to find it. (I will rectify this situation for next time.)
Nowadays, K is married to a wonderfully awesome dude, who I am sure is benefiting from her years of experience and experiments. I wish I had appreciated it more when we were roomies. (Besides the Saltine thing. I appreciated that constantly).
Great Indian Food
Health Benefit of Juice in NYC
Submitted by SWEETI
Wheatgrass juice is a complete food with no toxic side affects. It contains all of the vitamins and most of the minerals needed for human maintenance and well-being. It is also a complete protein with about 30 enzymes and is approximately 70% crude chlorophyll. It acts as a natural appetite suppressant so usually adding wheatgrass juice to your diet will cause you to balance your weight at the optimum for you.
When you notice what you put into your system every day you will realize that we are experimenting on ourselves in a way that has never before been imagined. The chemical additives, sugar, salt and empty calories of our typical diet are cheating our bodies of real nourishment. They also keep it busy removing things they can't recognize as food instead of building strength and vitality.
Life and health and the workings of the body are still mostly a mystery to us. I think the twenty five years of experience watching people come into her clinic and get well on wheatgrass gave Ann Wigmore validity. The scientific method demands facts and double-blind repeatable studies which I think is an illusion. Now they have proven - by scientific testing - that things as intangible as a loving feeling on the part of the lab assistant, have increased the healing power of whatever was tested - thereby invalidating the test. People are too complex to test in that manner and we are all different in so many ways, from genetics to lifestyles. The best we can do in our search for optimum health is to follow in the steps of those who have tried and tested something on themselves and others and succeeded.
Wheatgrass is an energizer: The vitality obtained from wheatgrass juice is remarkable.Two ounces of wheatgrass juice is equivalent to the nutritional value of roughly 4 pounds of organic green vegetables in vitamin and mineral content. On an empty stomach, it is assimilated into the blood in about 20 minutes.
Submitted by SWEETI
Wheatgrass juice is a complete food with no toxic side affects. It contains all of the vitamins and most of the minerals needed for human maintenance and well-being. It is also a complete protein with about 30 enzymes and is approximately 70% crude chlorophyll. It acts as a natural appetite suppressant so usually adding wheatgrass juice to your diet will cause you to balance your weight at the optimum for you.
When you notice what you put into your system every day you will realize that we are experimenting on ourselves in a way that has never before been imagined. The chemical additives, sugar, salt and empty calories of our typical diet are cheating our bodies of real nourishment. They also keep it busy removing things they can't recognize as food instead of building strength and vitality.
Life and health and the workings of the body are still mostly a mystery to us. I think the twenty five years of experience watching people come into her clinic and get well on wheatgrass gave Ann Wigmore validity. The scientific method demands facts and double-blind repeatable studies which I think is an illusion. Now they have proven - by scientific testing - that things as intangible as a loving feeling on the part of the lab assistant, have increased the healing power of whatever was tested - thereby invalidating the test. People are too complex to test in that manner and we are all different in so many ways, from genetics to lifestyles. The best we can do in our search for optimum health is to follow in the steps of those who have tried and tested something on themselves and others and succeeded.
Wheatgrass is an energizer: The vitality obtained from wheatgrass juice is remarkable.Two ounces of wheatgrass juice is equivalent to the nutritional value of roughly 4 pounds of organic green vegetables in vitamin and mineral content. On an empty stomach, it is assimilated into the blood in about 20 minutes.
Great Indian Food
Classic And Popular Gulab Jamun in NYC
Submitted by SWEETI
An classic and popular dish, Gulab Jamun is a dessert of Bengali origin. In Hindi, gulab means rose and jamun means a brownish purple fruit. These rose flavored brown dumplings are made from khoya (reduced milk). These balls are deep fried and soaked in warm rose flavored sugar syrup. Traditionally, shaved batti khoya, maida (all purpose flour) and whole milk are used to make the Gulab Jamuns. They are absolutely delicious. These balls can be stuffed with saffron, pistachio nuts or green cardamom powder. They are served warm or at room temperature. They are available in the Indian grocery stores.
Prepare sugar syrup with equal quantity of sugar and water. Heat Ghee or oil in a Kadai. Deep fry prepared balls on a slow flame till golden in color. Soak saffron in one tablespoon of hot water. In a plate, put the ghee and the soda and rub thoroughly with your palm till the mixture froths. Add khoa, mash well, add maida and knead well till you get a smooth and soft dough.Sprinkle a little water if required. Make small balls or long sausage - like shapes of the dough, deep fry in ghee or dalda on a slow fire till cooked and golden brown in color. Remove from the ghee or dalda and keep aside.
Fry all the other gulab jamuns too. Make a sticky syrup by boiling water and sugar together for five minutes. Add the soaked saffron and cardamom powder.Soak the fried gulab jamuns, when the syrup cools a bit but is still hot. Serve after two hours. If the gulab jamuns soak up all the syrup - a little more syrup can be made and added.Khoa: Homemade khoa is unadulterated and easy to make.
Boil 1-1/2 litres of milk in a non stick vessel stirring all the time till you finally get a dry thick mass- this can be stored frozen for quite sometime. If using readymade khoa - reduce the amount of maida in the gulab jamun. These balls can be stuffed with saffron, pistachio nuts or green cardamom powder. If you don't want to use soda bi- carb. You can also use Self rising flour for the Gulab Jamuns.
Submitted by SWEETI
An classic and popular dish, Gulab Jamun is a dessert of Bengali origin. In Hindi, gulab means rose and jamun means a brownish purple fruit. These rose flavored brown dumplings are made from khoya (reduced milk). These balls are deep fried and soaked in warm rose flavored sugar syrup. Traditionally, shaved batti khoya, maida (all purpose flour) and whole milk are used to make the Gulab Jamuns. They are absolutely delicious. These balls can be stuffed with saffron, pistachio nuts or green cardamom powder. They are served warm or at room temperature. They are available in the Indian grocery stores.
Prepare sugar syrup with equal quantity of sugar and water. Heat Ghee or oil in a Kadai. Deep fry prepared balls on a slow flame till golden in color. Soak saffron in one tablespoon of hot water. In a plate, put the ghee and the soda and rub thoroughly with your palm till the mixture froths. Add khoa, mash well, add maida and knead well till you get a smooth and soft dough.Sprinkle a little water if required. Make small balls or long sausage - like shapes of the dough, deep fry in ghee or dalda on a slow fire till cooked and golden brown in color. Remove from the ghee or dalda and keep aside.
Fry all the other gulab jamuns too. Make a sticky syrup by boiling water and sugar together for five minutes. Add the soaked saffron and cardamom powder.Soak the fried gulab jamuns, when the syrup cools a bit but is still hot. Serve after two hours. If the gulab jamuns soak up all the syrup - a little more syrup can be made and added.Khoa: Homemade khoa is unadulterated and easy to make.
Boil 1-1/2 litres of milk in a non stick vessel stirring all the time till you finally get a dry thick mass- this can be stored frozen for quite sometime. If using readymade khoa - reduce the amount of maida in the gulab jamun. These balls can be stuffed with saffron, pistachio nuts or green cardamom powder. If you don't want to use soda bi- carb. You can also use Self rising flour for the Gulab Jamuns.
Great Indian Food
Best Kulfi in NYC
Submitted by SWEETI
If it’s kulfi, it’s got to be Asharfi, and sure enough any Ambavadi will vouvh for it Ironically, Asharfi’s success story started with selling kulfi from his tiny larri at Law Garden to the biggest name in the kulfi business in town today. Young Ramchandra Gupta migrated to ahmedabad from Sonai in Mainpuri district of Uttarpradesh, only with dream of making it big.
He decided to sell kulfi. His expertise in kulfi making and Asharfi’s capital, set the ball rolling in 1954. Here they used to make about 5kg kulfi daily. Enough to sell off the same day, at 1.20 paisa per tin ( kulfi mould ) of the cream treat. During the day and night he sold kulfi from the larri (stall). Three years down the line Ramchandra Gupta embark full time in to kulfi making and marketing. He was then jointed by his sons. He was then help out by his sons in his booming business.
By 1960 the entire family was staying at a house in Bank of Baroda, Gandhi road and they also set up their own manufacturing unit at the Bank of Baroda, Opp. Gandhi Road. The larri (stall) at Law Garden now graduated into shop. By this time they were selling malai, pista, badam and kesar kulfi but now there are many flavours. Ramchandra Gupta’s son Harish five years old then, used to help him.
Drain the almonds and place three-quarters of them in a liquidiser with the reserved milk. Blend the mixture until the almonds are roughly ground. The mixture should be crunchy. Add the almond mixture and sugar to the hot milk and continue simmering, for a further 10 to 20 minutes, stirring constantly. This allows the flavour of the almonds to penetrate the milk.
Remove the pan from the heat and allow to cool to room temperature, then place in the refrigerator until chilled. Roughly chop the remaining almonds and stir them into chilled milk with the double cream and rose water. Stir thoroughly so that the ingredients are well and truly mixed. Pour into a metal cone-shaped container, or any other suitable freezer container, and freeze until solid. Transfer to the refrigerator 20 minutes before serving, then turn out if necessary.
Submitted by SWEETI
If it’s kulfi, it’s got to be Asharfi, and sure enough any Ambavadi will vouvh for it Ironically, Asharfi’s success story started with selling kulfi from his tiny larri at Law Garden to the biggest name in the kulfi business in town today. Young Ramchandra Gupta migrated to ahmedabad from Sonai in Mainpuri district of Uttarpradesh, only with dream of making it big.
He decided to sell kulfi. His expertise in kulfi making and Asharfi’s capital, set the ball rolling in 1954. Here they used to make about 5kg kulfi daily. Enough to sell off the same day, at 1.20 paisa per tin ( kulfi mould ) of the cream treat. During the day and night he sold kulfi from the larri (stall). Three years down the line Ramchandra Gupta embark full time in to kulfi making and marketing. He was then jointed by his sons. He was then help out by his sons in his booming business.
By 1960 the entire family was staying at a house in Bank of Baroda, Gandhi road and they also set up their own manufacturing unit at the Bank of Baroda, Opp. Gandhi Road. The larri (stall) at Law Garden now graduated into shop. By this time they were selling malai, pista, badam and kesar kulfi but now there are many flavours. Ramchandra Gupta’s son Harish five years old then, used to help him.
Drain the almonds and place three-quarters of them in a liquidiser with the reserved milk. Blend the mixture until the almonds are roughly ground. The mixture should be crunchy. Add the almond mixture and sugar to the hot milk and continue simmering, for a further 10 to 20 minutes, stirring constantly. This allows the flavour of the almonds to penetrate the milk.
Remove the pan from the heat and allow to cool to room temperature, then place in the refrigerator until chilled. Roughly chop the remaining almonds and stir them into chilled milk with the double cream and rose water. Stir thoroughly so that the ingredients are well and truly mixed. Pour into a metal cone-shaped container, or any other suitable freezer container, and freeze until solid. Transfer to the refrigerator 20 minutes before serving, then turn out if necessary.
Great Indian Food
The Most Popular Types of Coffee
Submitted by SWEETI
For many years in the United States, coffee was coffee. It was perked or dripped and occasionally stirred into hot water, and was enjoyed by many. Over the past couple of decades, however, Americans have refined their taste buds. Coffee drinkers have reached a new appreciation of the subtleties of coffee. Across the country, a new culture of coffee enthusiasts has emerged to savor new flavors of coffee and discuss nuances of the once simple and ordinary drink.
The most popular coffees vary from region to region across the country, but there are some varieties that make the top favorites list no matter where in the country you live. If you are a coffee lover looking for a special treat, here’s a quick rundown of some of the most popular types of coffee across the United States.
Jamaican Blue Mountain
Recognized for years as the most expensive coffee available, Jamaican Blue Mountain coffee is grown only in the Blue Mountain region of Jamaica. It is known for its smooth flavor and lack of bitterness. Among other things, Jamaican Blue Mountain coffee is used as the base for Tia Maria coffee liqueur. The flavor is strong, smooth and rich, with no nutty or fruity undertones, and may have a hint of chocolate taste. True coffee connoisseurs report a creamy aftertaste, and floral undertones to the flavor of Jamaican Blue Mountain.
Jamaican Blue Mountain coffee is exclusively Arabica coffee beans, which make a smoother coffee, but are more fragile and harder to grow. Jamaica protects the reputation of its coffee crop fiercely, and regulates the standards of coffee beans that are labeled Jamaican Blue Mountain. It must be grown at altitudes between 2,000 and 5,000 feet in the parishes of Portland, St. Mary, St. Thomas or St. Andrew. There are several grades of Jamaican Blue Mountain coffee beans, with Jamaican Blue Mountain 1 being generally regarded as the best coffee in the world. Expect to pay upwards of $25 a pound for this flavorful gourmet coffee.
Hawaiian Kona
The weather in the Kona region of Hawaii’s Big Island is ideal for growing coffee beans. The combination of bright, sunny mornings, humid afternoons and mild nights create a bean that is rich, slightly acidic and medium-bodied, with a delicate flavor and a heady aroma. The flavor is complex, with wine and spice undertones contributing to a unique flavor profile that no other coffee can match.
Similar to the growers of Jamaican Blue Mountain, Kona growers protect their right to market their coffee under the Kona name. Only coffee grown in the South and North Kona regions of Hawaii may be labeled Kona. Expect to pay $20-25 per pound for Kona coffee, and be wary of cheaper ‘Kona blends’, which may contain up to 90% coffee beans other than Kona coffee beans.
Colombian Coffee
Over the last 40 years, Colombian coffee has become synonymous with quality coffee, thanks to a huge advertising and standardization push by the National Federation of Colombian Coffee Growers. Colombian coffee is characterized by a smooth, rich flavor profile with nutty undertones, but that’s just a general flavor profile. In truth, Colombian coffee is a blend of coffee beans from many different regions that are mixed and blended to maintain a high level of quality.
Like Kona and Jamaican Blue Mountain, Colombian coffee beans are exclusively Arabica beans, which have a smoother, less acidic flavor profile than Robusta coffee beans. They are also harder to grow and have strong preferences for growing conditions. As far ‘gourmet’ coffees go, Colombian coffee is relatively inexpensive, but the FNC (National Federation of Colombian Coffee Growers) regularly names Specialty Colombian coffees that are identified by their region, altitude and grade. Colombian coffee is possibly the most well-known and common of the gourmet coffee types.
Ethiopian Yrgacheffe
Ethiopia was the original home of the coffee bean, so it is no surprise that some of the most prized coffees are still grown in the South American country. There are three types of Ethiopian coffee, defined by region. Yrgacheffe is a dark, full-bodied and full-flavored coffee with earthy, fruity and citrus undertones. It is smooth, rich and dark, a cup to truly savor. Low acid makes it smooth as silk and rich as butter.
To try to assign one flavor profile to Yrgacheffe coffee beans is not quite that easy though. The wide variety of growing conditions throughout the Yrgacheffe region means that the beans have a wide variety of flavor profiles. There are several different varietals of Ethiopian Yrgacheffe. More than most beans, it responds to different levels of roasting with unique flavor profiles. Ethiopian Yrgacheffe is easily one of the world’s best coffees - and is generally an excellent bargain for great coffee at $15 a pound and less.
Submitted by SWEETI
For many years in the United States, coffee was coffee. It was perked or dripped and occasionally stirred into hot water, and was enjoyed by many. Over the past couple of decades, however, Americans have refined their taste buds. Coffee drinkers have reached a new appreciation of the subtleties of coffee. Across the country, a new culture of coffee enthusiasts has emerged to savor new flavors of coffee and discuss nuances of the once simple and ordinary drink.
The most popular coffees vary from region to region across the country, but there are some varieties that make the top favorites list no matter where in the country you live. If you are a coffee lover looking for a special treat, here’s a quick rundown of some of the most popular types of coffee across the United States.
Jamaican Blue Mountain
Recognized for years as the most expensive coffee available, Jamaican Blue Mountain coffee is grown only in the Blue Mountain region of Jamaica. It is known for its smooth flavor and lack of bitterness. Among other things, Jamaican Blue Mountain coffee is used as the base for Tia Maria coffee liqueur. The flavor is strong, smooth and rich, with no nutty or fruity undertones, and may have a hint of chocolate taste. True coffee connoisseurs report a creamy aftertaste, and floral undertones to the flavor of Jamaican Blue Mountain.
Jamaican Blue Mountain coffee is exclusively Arabica coffee beans, which make a smoother coffee, but are more fragile and harder to grow. Jamaica protects the reputation of its coffee crop fiercely, and regulates the standards of coffee beans that are labeled Jamaican Blue Mountain. It must be grown at altitudes between 2,000 and 5,000 feet in the parishes of Portland, St. Mary, St. Thomas or St. Andrew. There are several grades of Jamaican Blue Mountain coffee beans, with Jamaican Blue Mountain 1 being generally regarded as the best coffee in the world. Expect to pay upwards of $25 a pound for this flavorful gourmet coffee.
Hawaiian Kona
The weather in the Kona region of Hawaii’s Big Island is ideal for growing coffee beans. The combination of bright, sunny mornings, humid afternoons and mild nights create a bean that is rich, slightly acidic and medium-bodied, with a delicate flavor and a heady aroma. The flavor is complex, with wine and spice undertones contributing to a unique flavor profile that no other coffee can match.
Similar to the growers of Jamaican Blue Mountain, Kona growers protect their right to market their coffee under the Kona name. Only coffee grown in the South and North Kona regions of Hawaii may be labeled Kona. Expect to pay $20-25 per pound for Kona coffee, and be wary of cheaper ‘Kona blends’, which may contain up to 90% coffee beans other than Kona coffee beans.
Colombian Coffee
Over the last 40 years, Colombian coffee has become synonymous with quality coffee, thanks to a huge advertising and standardization push by the National Federation of Colombian Coffee Growers. Colombian coffee is characterized by a smooth, rich flavor profile with nutty undertones, but that’s just a general flavor profile. In truth, Colombian coffee is a blend of coffee beans from many different regions that are mixed and blended to maintain a high level of quality.
Like Kona and Jamaican Blue Mountain, Colombian coffee beans are exclusively Arabica beans, which have a smoother, less acidic flavor profile than Robusta coffee beans. They are also harder to grow and have strong preferences for growing conditions. As far ‘gourmet’ coffees go, Colombian coffee is relatively inexpensive, but the FNC (National Federation of Colombian Coffee Growers) regularly names Specialty Colombian coffees that are identified by their region, altitude and grade. Colombian coffee is possibly the most well-known and common of the gourmet coffee types.
Ethiopian Yrgacheffe
Ethiopia was the original home of the coffee bean, so it is no surprise that some of the most prized coffees are still grown in the South American country. There are three types of Ethiopian coffee, defined by region. Yrgacheffe is a dark, full-bodied and full-flavored coffee with earthy, fruity and citrus undertones. It is smooth, rich and dark, a cup to truly savor. Low acid makes it smooth as silk and rich as butter.
To try to assign one flavor profile to Yrgacheffe coffee beans is not quite that easy though. The wide variety of growing conditions throughout the Yrgacheffe region means that the beans have a wide variety of flavor profiles. There are several different varietals of Ethiopian Yrgacheffe. More than most beans, it responds to different levels of roasting with unique flavor profiles. Ethiopian Yrgacheffe is easily one of the world’s best coffees - and is generally an excellent bargain for great coffee at $15 a pound and less.
Great Indian Food
Very versatile meat Szechuan Lamb
Submitted by SWEETI
Indomunch offers specialty dishes such as steamed whole fish, stir-fried lean lamb, varied selections of vegetables, and many tofu dishes. The diverse menu preparations are complemented by freshly made egg rolls, vegetable dumplings, and the best hot appetizers. Of course, your instructions are always most willingly accommodated.
Lamb is a very versatile meat. Lamb also has religious connotations. Lambs were ritually used as sacrifices in many different religions to all varieties of gods, and is still a favorite menu item for Easter and Passover. Lamb dinners shipped nationally in free gift packaging. Great gift including rack of lamb and lamb shank.
Seamless Web allows you to enjoy convenient online ordering from the best our restaurants. You will find a large variety of Asian/oriental dishes with the touch of East Indian spices and influences make this restaurant one of a kind. There are separate menus for lunch and dinner, as well as weekly lunch and dinner specials that introduce patrons to less common specialties. Your delicious lamb dinners will arrive in elegant gift packaging personalized delivery in your address.
The Season rack of Lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding. Our lamb is grass-fed in lush pastures and will add sunshine to any dinner table; an exquisite gourmet food gift. We include sauces like demy glace or rosemary mint. A great center-piece for your next dinner party. Lamb dinners as a gourmet gift for another or a treat for yourself.
Submitted by SWEETI
Indomunch offers specialty dishes such as steamed whole fish, stir-fried lean lamb, varied selections of vegetables, and many tofu dishes. The diverse menu preparations are complemented by freshly made egg rolls, vegetable dumplings, and the best hot appetizers. Of course, your instructions are always most willingly accommodated.
Lamb is a very versatile meat. Lamb also has religious connotations. Lambs were ritually used as sacrifices in many different religions to all varieties of gods, and is still a favorite menu item for Easter and Passover. Lamb dinners shipped nationally in free gift packaging. Great gift including rack of lamb and lamb shank.
Seamless Web allows you to enjoy convenient online ordering from the best our restaurants. You will find a large variety of Asian/oriental dishes with the touch of East Indian spices and influences make this restaurant one of a kind. There are separate menus for lunch and dinner, as well as weekly lunch and dinner specials that introduce patrons to less common specialties. Your delicious lamb dinners will arrive in elegant gift packaging personalized delivery in your address.
The Season rack of Lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding. Our lamb is grass-fed in lush pastures and will add sunshine to any dinner table; an exquisite gourmet food gift. We include sauces like demy glace or rosemary mint. A great center-piece for your next dinner party. Lamb dinners as a gourmet gift for another or a treat for yourself.
Great Indian Food
One of the simplest Chinese egg soup
Submitted by SWEETI
This version of the classic Italian egg drop soup adds shredded chicken for a hearty, warming one-dish meal. Serve with garlic bread for a delicious, quick and easy dinner. Though egg drop soup is not traditionally made with noodles, we love the texture and substance they add. For a tasty, light soup that is filling too, and that matches your low crab diet, gives this egg drop soup a very tasty.
Traditional egg drop soup recipe that will make a good starter for any Chinese meal. This version of the classic Italian egg drop soup adds shredded chicken for a hearty, warming one-dish meal. Serve with garlic bread for a delicious, quick and easy dinner.
Egg drop soup is often one of the main soups offered in American Chinese cuisine. Egg drop soup is a simple, traditional recipe generally made for very young children or sick people. This is a quick and easy recipe that tastes really good. To add a little more to this soup add one small can creamed corn and omit the egg.
Egg drop soup is a classic beginning to any Asian-style meal. A clear chicken broth is given some texture when lightly beaten eggs are stirred in. Egg drop soup is best known as a Chinese soup of beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and scallions are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth, creating thin, silken strands of cooked egg that float in the soup. Egg drop soup using a different recipe is also known as a simple soup in different.
Submitted by SWEETI
This version of the classic Italian egg drop soup adds shredded chicken for a hearty, warming one-dish meal. Serve with garlic bread for a delicious, quick and easy dinner. Though egg drop soup is not traditionally made with noodles, we love the texture and substance they add. For a tasty, light soup that is filling too, and that matches your low crab diet, gives this egg drop soup a very tasty.
Traditional egg drop soup recipe that will make a good starter for any Chinese meal. This version of the classic Italian egg drop soup adds shredded chicken for a hearty, warming one-dish meal. Serve with garlic bread for a delicious, quick and easy dinner.
Egg drop soup is often one of the main soups offered in American Chinese cuisine. Egg drop soup is a simple, traditional recipe generally made for very young children or sick people. This is a quick and easy recipe that tastes really good. To add a little more to this soup add one small can creamed corn and omit the egg.
Egg drop soup is a classic beginning to any Asian-style meal. A clear chicken broth is given some texture when lightly beaten eggs are stirred in. Egg drop soup is best known as a Chinese soup of beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and scallions are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth, creating thin, silken strands of cooked egg that float in the soup. Egg drop soup using a different recipe is also known as a simple soup in different.
Great Indian Food
Sweet classic fresh chocolate ice cream
Submitted by SWEETI
Ice creams that start with a custard are made from cream, sugar, eggs, and flavoring. Each ingredient contributes to the ice cream's smooth texture and rich flavor. The amount of cream used and its butterfat content gives ice cream its rich and creamy taste. The eggs are necessary for smoothness and also give the ice cream its nice color.
The chocolate brown Aboriginal wattle seed is scented with the complex flavors of cacao, coffee, hazelnut and vanilla. The Fresh ice cream is seasonal recipes for every-day healthful eating and occasional indulgences. Cooked and written by a home cook in a home kitchen. Our rich and creamy ice cream and frozen yogurt are crafted with the freshest all natural and organic ingredients.
If you are a chocolate lover, you will not be surprised to hear that chocolate ice cream is an American favorite. This ice cream is wonderfully rich and chocolately, as it contains both cocoa powder and semisweet chocolate and its silky smooth texture comes from using a custard base. Sweetened condensed milk, chocolate syrup and whipped cream make for a heavenly, rich chocolate made-in-the-freezer ice cream.
The Chocolate Ice cream cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving. Chocolate ice cream made with fresh cream and real vanilla is sure to delight. This sweet classic combination of ice cream loaded with bittersweet chocolate chips has been a favorite for all children. Delight with our delicious, Strawberry ice cream chockfull of strawberries. Making an ice cream cake is as simple as stacking up your favorite flavors.
Submitted by SWEETI
Ice creams that start with a custard are made from cream, sugar, eggs, and flavoring. Each ingredient contributes to the ice cream's smooth texture and rich flavor. The amount of cream used and its butterfat content gives ice cream its rich and creamy taste. The eggs are necessary for smoothness and also give the ice cream its nice color.
The chocolate brown Aboriginal wattle seed is scented with the complex flavors of cacao, coffee, hazelnut and vanilla. The Fresh ice cream is seasonal recipes for every-day healthful eating and occasional indulgences. Cooked and written by a home cook in a home kitchen. Our rich and creamy ice cream and frozen yogurt are crafted with the freshest all natural and organic ingredients.
If you are a chocolate lover, you will not be surprised to hear that chocolate ice cream is an American favorite. This ice cream is wonderfully rich and chocolately, as it contains both cocoa powder and semisweet chocolate and its silky smooth texture comes from using a custard base. Sweetened condensed milk, chocolate syrup and whipped cream make for a heavenly, rich chocolate made-in-the-freezer ice cream.
The Chocolate Ice cream cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving. Chocolate ice cream made with fresh cream and real vanilla is sure to delight. This sweet classic combination of ice cream loaded with bittersweet chocolate chips has been a favorite for all children. Delight with our delicious, Strawberry ice cream chockfull of strawberries. Making an ice cream cake is as simple as stacking up your favorite flavors.
Great Indian Food
The Eats Opinion: Is It Obligatory To Judge Everything That They Tells To Us? Share 1
Submitted by SWEETI
The Food Advices: Is it necessary to believe all that one says to us?
And What Is It necessary To believe?
To drink 1,5 liter of water per day, to eat 5 fruits and vegetables per day, to swallow fibers and Omega (Omega-3, Omega-6 and Omega-9 supplements), to drink 1 wine glass (a red wine) per day, etc... Certain scientists question the health allegations. Are they right?
What is it necessary to believe?
Stupor! American researchers affirm that one is wrong to try to drink 1,5 liter per day. To drink to his thirst would be enough. And all that one does say to us of other about nutrition and health, they are allegations too?
"Less single refreshments, improved it is, as unnecessarily to sip weariness the kidneys, the ureter, the prostate…": such is the plea of a Parisian urologist of the Montsouris Institute. Therefore who is basic to consider? Single could marvel whether the advertisement inside prefer of irrigate "to drinking plenty of more" is not directed by the mineral irrigate corporations, via the media also to the homeopathic career.
Solitary accomplishes not exclude improved.
A few existence ago, the American researchers (university cherish Pennsylvania Philadelphia) published a investigation which they assertion that the preceding assistance, drinking solitary liter additionally as half is completely not justified at an immediateaneous of observe of fitness. "To Slurp to his thirst" consistent with Dan Negoianu additionally as Stanley Goldfarb.
Watch out: that does not want to say that it is harmful. But that does not help to lose weight(as certain publicity’s would like to make us believe it)., nor to make us the dye less scrambled by eliminating more toxins (publicity of another mineral water brand). On the other hand, this liter and half of water should not be called in question at certain people: athletes, people under a hot and dry climate, in the event of diseases such as renal problems, the babies and the old people, etc...
Corresponding to consequence, our French neighbors started conscious to the fight abundant nutritional allegations, such for: it is bedrock "to eat 5 fruits additionally as vegetables consistent with day", "to consume 4 dairy produces consistent with day", to area its interrogation.
But what is after all true? We pinned 6 ideas regularly heard in order to check if they are false or not.
You will lear my after articles the true resolution around:
- It Is Bedrock To Slurp 1,5 Liter Of Wet Consistent with Daylight = Bogus
- Fibers Should Engagement eaten = Correct
- To eat 5 Fruit As well as Vegetables Consistent with Daylight = Correct
- It Is Bedrock To eat 3 To 4 Dairy Wareses Consistent with Daylight = Bogus
- It Is bedrock To slurp 1 Wine Windowpane ( preference a scarlet wine) Consistent with Daylight = Correct
- To obtain Omega-3 Diets = Bogus
Submitted by SWEETI
The Food Advices: Is it necessary to believe all that one says to us?
And What Is It necessary To believe?
To drink 1,5 liter of water per day, to eat 5 fruits and vegetables per day, to swallow fibers and Omega (Omega-3, Omega-6 and Omega-9 supplements), to drink 1 wine glass (a red wine) per day, etc... Certain scientists question the health allegations. Are they right?
What is it necessary to believe?
Stupor! American researchers affirm that one is wrong to try to drink 1,5 liter per day. To drink to his thirst would be enough. And all that one does say to us of other about nutrition and health, they are allegations too?
"Less single refreshments, improved it is, as unnecessarily to sip weariness the kidneys, the ureter, the prostate…": such is the plea of a Parisian urologist of the Montsouris Institute. Therefore who is basic to consider? Single could marvel whether the advertisement inside prefer of irrigate "to drinking plenty of more" is not directed by the mineral irrigate corporations, via the media also to the homeopathic career.
Solitary accomplishes not exclude improved.
A few existence ago, the American researchers (university cherish Pennsylvania Philadelphia) published a investigation which they assertion that the preceding assistance, drinking solitary liter additionally as half is completely not justified at an immediateaneous of observe of fitness. "To Slurp to his thirst" consistent with Dan Negoianu additionally as Stanley Goldfarb.
Watch out: that does not want to say that it is harmful. But that does not help to lose weight(as certain publicity’s would like to make us believe it)., nor to make us the dye less scrambled by eliminating more toxins (publicity of another mineral water brand). On the other hand, this liter and half of water should not be called in question at certain people: athletes, people under a hot and dry climate, in the event of diseases such as renal problems, the babies and the old people, etc...
Corresponding to consequence, our French neighbors started conscious to the fight abundant nutritional allegations, such for: it is bedrock "to eat 5 fruits additionally as vegetables consistent with day", "to consume 4 dairy produces consistent with day", to area its interrogation.
But what is after all true? We pinned 6 ideas regularly heard in order to check if they are false or not.
You will lear my after articles the true resolution around:
- It Is Bedrock To Slurp 1,5 Liter Of Wet Consistent with Daylight = Bogus
- Fibers Should Engagement eaten = Correct
- To eat 5 Fruit As well as Vegetables Consistent with Daylight = Correct
- It Is Bedrock To eat 3 To 4 Dairy Wareses Consistent with Daylight = Bogus
- It Is bedrock To slurp 1 Wine Windowpane ( preference a scarlet wine) Consistent with Daylight = Correct
- To obtain Omega-3 Diets = Bogus
Great Indian Food
Popular Chinese recipe American chopsuey
Submitted by SWEETI
The American chop suey recipe was popular in the 1900s, when Chinese “chop suey” was becoming widely popular. American chop suey usually contains ground beef, macaroni, and tomato sauce and is very different from “Chinese chop suey.” The dish is often called “goulash” in many parts of the United States. The recipe is quite adaptable to taste and available ingredients. Nobody knows why it is called American Chopsuey, but it is one of the most common recipe on the Chinese restaurants in India.
American Chop Suey is a popular Chinese recipe. Learn how to make/prepare chicken American Chopsuey by following this easy recipe. Classic American chop suey consists of elbow macaroni and bits of cooked ground beef with sautéed onions and green peppers in a thick tomato-based sauce. American Chop Suey was my very favorite food, and even now this is often my first choice when I’m looking for a tasty, quick, and easy dinner.
American chicken chopsuey is an old family recipe. My family loves it. It's quick and easy. Elbow macaroni and ground beef are combined in a tomatoey sauce. The kids will eat this one! This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. A delightful preparation of crispy noodles served with vegetables and a tangy sauce.
chicken chopsuey is an American-Chinese dish consisting of meats, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow main with the addition of deep-fried noodles. My favorite dish from camp, American Chop Suey, has absolutely nothing to do with Chinese cuisine.
Submitted by SWEETI
The American chop suey recipe was popular in the 1900s, when Chinese “chop suey” was becoming widely popular. American chop suey usually contains ground beef, macaroni, and tomato sauce and is very different from “Chinese chop suey.” The dish is often called “goulash” in many parts of the United States. The recipe is quite adaptable to taste and available ingredients. Nobody knows why it is called American Chopsuey, but it is one of the most common recipe on the Chinese restaurants in India.
American Chop Suey is a popular Chinese recipe. Learn how to make/prepare chicken American Chopsuey by following this easy recipe. Classic American chop suey consists of elbow macaroni and bits of cooked ground beef with sautéed onions and green peppers in a thick tomato-based sauce. American Chop Suey was my very favorite food, and even now this is often my first choice when I’m looking for a tasty, quick, and easy dinner.
American chicken chopsuey is an old family recipe. My family loves it. It's quick and easy. Elbow macaroni and ground beef are combined in a tomatoey sauce. The kids will eat this one! This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. A delightful preparation of crispy noodles served with vegetables and a tangy sauce.
chicken chopsuey is an American-Chinese dish consisting of meats, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow main with the addition of deep-fried noodles. My favorite dish from camp, American Chop Suey, has absolutely nothing to do with Chinese cuisine.
Great Indian Food
Indian style Chinese hot garlic
Submitted by SWEETI
Chicken hot garlic recipe for Indian Style Chinese Hot and Spicy Garlic Chicken containing small boneless breast pieces Chicken chopped Garlic Red Chili Powder Tomato Sauce. I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Delicious sauce recipe you can easily cook. Authentic and healthy Chinese food that is easy and quick to cook.
These wings are sweet and sticky like candy! The sauce can be reheated and poured over a side dish of rice. Make sure to bring the sauce to a boil, and simmer for several minutes to kill any bacteria that may be present. The place I frequent on campus is currently serving Buffalo Chicken on Garlic Wraps and I'm curious as to what that'd be like.
1. Heat honey, soy sauce, and garlic in a saucepan until boiling.
2. Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.
3. Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.
Chicken hot garlic is a great chicken dish. Hot Garlic Chicken Saute Recipes selected by the collective tastebuds of the masses from Group Recipes. Some garlic chicken recipes involve roasting a whole chicken. That's great - if you've got both the time and enough people to eat the chicken!
Submitted by SWEETI
Chicken hot garlic recipe for Indian Style Chinese Hot and Spicy Garlic Chicken containing small boneless breast pieces Chicken chopped Garlic Red Chili Powder Tomato Sauce. I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Delicious sauce recipe you can easily cook. Authentic and healthy Chinese food that is easy and quick to cook.
These wings are sweet and sticky like candy! The sauce can be reheated and poured over a side dish of rice. Make sure to bring the sauce to a boil, and simmer for several minutes to kill any bacteria that may be present. The place I frequent on campus is currently serving Buffalo Chicken on Garlic Wraps and I'm curious as to what that'd be like.
1. Heat honey, soy sauce, and garlic in a saucepan until boiling.
2. Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.
3. Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.
Chicken hot garlic is a great chicken dish. Hot Garlic Chicken Saute Recipes selected by the collective tastebuds of the masses from Group Recipes. Some garlic chicken recipes involve roasting a whole chicken. That's great - if you've got both the time and enough people to eat the chicken!
Great Indian Food
Delicious Coconut Related Foods
Submitted by SWEETI
Coconuts are ubiquitous in Jamaica. I love the taste of coconuts. Coconuts can be eaten raw, baked or cooked. Fortunately, in some countries, especially in Jamaica, many snacks and foods are prepared with coconuts. In this article I'll focus on a few of the the foods and snacks prepared with coconuts. Many coconut snacks and coconut related foods can be found in local stores in Jamaica, you can also find some of these snacks (and coconut related foods) in Caribbean stores which are springing up in many countries worldwide or you could try to find the recipe online and then try to prepare the snacks yourself.
Coconut Water
Coconuts directly from the tree contain a husk. After the husk is chopped off a brown shell is exposed. The coconut is inside the brown shell. The coconut within the shell, is white in color and, is sometimes called the pulp. Within that brown husk and protecting the coconut is a fluid. This fluid is called coconut water. Coconut water is a refreshing, natural beverage and people usually drink it straight from the coconut (with a straw or by pouring it into a glass).
Coconut Pulp
Coconut pulp is edible. You can eat it with a spoon. Some people like to sweeten the pulp by sprinkling a little sugar on it. When the coconut is mature the pulp toughens or hardens. The toughened pulp can also be eaten (but not with a spoon) by cutting it with a knife.
Coconut Cream
Coconut cream is processed pulp. The conditioned pulp is called coconut cream and it is used for cooking. Instead of using water to cook rice, Jamaicans often use coconut cream. This gives the rice a distinct flavor and a rich taste. Coconut cream is a solid. The solid (coconut cream) can usually be found in the refrigerated food section of your local supermarket.
Coconut Milk
Coconut milk is made by a similar process as used to make coconut cream. However, coconut milk is not refrigerated and it stays in the liquid form. Coconut milk is also used to cook rice. Coconut milk is often sold as a can-good and, can be found on the shelves of your local Caribbean supermarket.
Coconut Oil
Boiling through a special process causes the coconut to release oil. This oil is often used in food flavorings and for baking or cooking. Coconut oil can be purchased in many supermarkets.
Drops
Drops is a Jamaican snack. It is made from chopped coconuts which is then oven baked. Often you can see chunks of coconuts sticking out of the drops; this is normal and to be expected. Drops is a delicious snack and is very popular in Jamaica.
Gizzada
Gizzada is grated coconut. Unlike “Drops” there are no chunks in gizzada. Gizzada is made by preparing a dough crust into which the grated coconut is poured and then baked. Gizzadas are also popularly sold and eaten in Jamaica.
Bulla Cake with Coconut
Bulla cake is a ginger flavored bread with a flat round shape. Bulla cake is very common in Jamaica and widely available there. Bulla made with coconut has visible signs of coconut in it (streaks of coconut) that you can bite into and taste. Unfortunately, bulla made with coconut is not very popular and is not easy to find; even in Jamaica.
This article covered a few snacks and foods prepared from coconuts. There are many other uses for coconuts. Some uses are culinary (food related) while others are non-food related.
Submitted by SWEETI
Coconuts are ubiquitous in Jamaica. I love the taste of coconuts. Coconuts can be eaten raw, baked or cooked. Fortunately, in some countries, especially in Jamaica, many snacks and foods are prepared with coconuts. In this article I'll focus on a few of the the foods and snacks prepared with coconuts. Many coconut snacks and coconut related foods can be found in local stores in Jamaica, you can also find some of these snacks (and coconut related foods) in Caribbean stores which are springing up in many countries worldwide or you could try to find the recipe online and then try to prepare the snacks yourself.
Coconut Water
Coconuts directly from the tree contain a husk. After the husk is chopped off a brown shell is exposed. The coconut is inside the brown shell. The coconut within the shell, is white in color and, is sometimes called the pulp. Within that brown husk and protecting the coconut is a fluid. This fluid is called coconut water. Coconut water is a refreshing, natural beverage and people usually drink it straight from the coconut (with a straw or by pouring it into a glass).
Coconut Pulp
Coconut pulp is edible. You can eat it with a spoon. Some people like to sweeten the pulp by sprinkling a little sugar on it. When the coconut is mature the pulp toughens or hardens. The toughened pulp can also be eaten (but not with a spoon) by cutting it with a knife.
Coconut Cream
Coconut cream is processed pulp. The conditioned pulp is called coconut cream and it is used for cooking. Instead of using water to cook rice, Jamaicans often use coconut cream. This gives the rice a distinct flavor and a rich taste. Coconut cream is a solid. The solid (coconut cream) can usually be found in the refrigerated food section of your local supermarket.
Coconut Milk
Coconut milk is made by a similar process as used to make coconut cream. However, coconut milk is not refrigerated and it stays in the liquid form. Coconut milk is also used to cook rice. Coconut milk is often sold as a can-good and, can be found on the shelves of your local Caribbean supermarket.
Coconut Oil
Boiling through a special process causes the coconut to release oil. This oil is often used in food flavorings and for baking or cooking. Coconut oil can be purchased in many supermarkets.
Drops
Drops is a Jamaican snack. It is made from chopped coconuts which is then oven baked. Often you can see chunks of coconuts sticking out of the drops; this is normal and to be expected. Drops is a delicious snack and is very popular in Jamaica.
Gizzada
Gizzada is grated coconut. Unlike “Drops” there are no chunks in gizzada. Gizzada is made by preparing a dough crust into which the grated coconut is poured and then baked. Gizzadas are also popularly sold and eaten in Jamaica.
Bulla Cake with Coconut
Bulla cake is a ginger flavored bread with a flat round shape. Bulla cake is very common in Jamaica and widely available there. Bulla made with coconut has visible signs of coconut in it (streaks of coconut) that you can bite into and taste. Unfortunately, bulla made with coconut is not very popular and is not easy to find; even in Jamaica.
This article covered a few snacks and foods prepared from coconuts. There are many other uses for coconuts. Some uses are culinary (food related) while others are non-food related.
Great Indian Food
Our food supply today and how it can be hazardous to your health.
Submitted by SWEETI
It all starts with creating good health and doing the right things for your body. Let food be your medicine and medicine be your food. Eating organic foods and taking the right supplements like health and wellness products is a key factor for our overall good health. Eating organic foods is a smart start to your health. I recommend this because our food supply is so depleted of nutrients and they have so many preservatives, hormones, and tons of additives that our bodies were not made for this and cannot function properly. These ingredients that should not be in our food supply are, and they are causing us to have severe health issues in our lives later in our years as well as developing cancer.
Water is a big key in our health, Our bodies are made up of about two thirds water and if we don’t consume this then we get dehydrated. Drinking distilled water is the best water to drink because of its purity. Wouldn’t you want to have a healthy active life when your in your 60’s,’70’s, and 80’s?? We all need to be educated and take a stand for our health. If we cannot eat organic foods then we need to become educated in natural supplements, taking vitamins and minerals are very important part of our diet and taking this helps our bodies function properly as if we were eating organic foods. I cannot stress that enough how important taking supplements for our overall health is, by doing this you are giving your body the right kind of nutients to function and keep going. If you were eating the wrong foods and not taking supplements what will happen is your body will start to have health issues in your later years and this process could take years before you start feeling the effects of health problems that could already have started taking place due to neglecting of consuming the right nutrients in the first place.
When I say to you how our food supply can be hazardous to your health, I mean it could kill you! When we consume foods we are subjecting ourselves to sickness such as food poisoning, ecoli breakouts and other bacteria borne illnesses, sometimes even causing death. These illnesses disrupt our intestinal track and wreak havoc on our health.
I also believe that a lot of health issues today in our society are people taking prescription drugs and how they are becoming a big problem in our world today. People are so dependent on them and with that are causing more health problems later in life. Do we really know what is in prescription drugs? Why do we subject ourselves to taking them?
My belief is the foods we are consuming are causing major problems for us due to lack of nutrients, they are loaded with chemicals, and what happens is we are then subjected to taking prescription drugs to counter act the problems caused by our diet, and in turn causes more problems with other internal organs in our body. If we are all knowledgeable on nutrition and learn how to eat what our bodies need then we wouldn’t have health issues as we grow older.
When I watch the news and see what is going on with our food supply in America, it could really become a scary thing for each one of us. We have just experienced the biggest major beef recall in history, animals considered to be cloned, pesticides, and herbicides on our crops, what’s next? If you’re really concerned about you and your family’s health I would start to consider eating organic foods for your family and stop future illnesses from erupting. Do a search online for Organic farms that raise their own cattle that are free from hormones, anti-biotics and any other kind of chemical that can harm the human body. Staying healthy could be work but in the long run it’s all worth it when it comes to your health.
Submitted by SWEETI
It all starts with creating good health and doing the right things for your body. Let food be your medicine and medicine be your food. Eating organic foods and taking the right supplements like health and wellness products is a key factor for our overall good health. Eating organic foods is a smart start to your health. I recommend this because our food supply is so depleted of nutrients and they have so many preservatives, hormones, and tons of additives that our bodies were not made for this and cannot function properly. These ingredients that should not be in our food supply are, and they are causing us to have severe health issues in our lives later in our years as well as developing cancer.
Water is a big key in our health, Our bodies are made up of about two thirds water and if we don’t consume this then we get dehydrated. Drinking distilled water is the best water to drink because of its purity. Wouldn’t you want to have a healthy active life when your in your 60’s,’70’s, and 80’s?? We all need to be educated and take a stand for our health. If we cannot eat organic foods then we need to become educated in natural supplements, taking vitamins and minerals are very important part of our diet and taking this helps our bodies function properly as if we were eating organic foods. I cannot stress that enough how important taking supplements for our overall health is, by doing this you are giving your body the right kind of nutients to function and keep going. If you were eating the wrong foods and not taking supplements what will happen is your body will start to have health issues in your later years and this process could take years before you start feeling the effects of health problems that could already have started taking place due to neglecting of consuming the right nutrients in the first place.
When I say to you how our food supply can be hazardous to your health, I mean it could kill you! When we consume foods we are subjecting ourselves to sickness such as food poisoning, ecoli breakouts and other bacteria borne illnesses, sometimes even causing death. These illnesses disrupt our intestinal track and wreak havoc on our health.
I also believe that a lot of health issues today in our society are people taking prescription drugs and how they are becoming a big problem in our world today. People are so dependent on them and with that are causing more health problems later in life. Do we really know what is in prescription drugs? Why do we subject ourselves to taking them?
My belief is the foods we are consuming are causing major problems for us due to lack of nutrients, they are loaded with chemicals, and what happens is we are then subjected to taking prescription drugs to counter act the problems caused by our diet, and in turn causes more problems with other internal organs in our body. If we are all knowledgeable on nutrition and learn how to eat what our bodies need then we wouldn’t have health issues as we grow older.
When I watch the news and see what is going on with our food supply in America, it could really become a scary thing for each one of us. We have just experienced the biggest major beef recall in history, animals considered to be cloned, pesticides, and herbicides on our crops, what’s next? If you’re really concerned about you and your family’s health I would start to consider eating organic foods for your family and stop future illnesses from erupting. Do a search online for Organic farms that raise their own cattle that are free from hormones, anti-biotics and any other kind of chemical that can harm the human body. Staying healthy could be work but in the long run it’s all worth it when it comes to your health.
Great Indian Food
Indian Chinese Chili chicken
Submitted by SWEETI
Indian style Chinese chili chicken in gravy, cooked with lots of onions and green chilies. Very tasty, must try it out. This is my rendition of the perennial favorite. It looks fabulous, tastes wonderful and you can make it in less than 20 minutes! I served it with fluffy, steamed rice. A great side dish that will go well with this chicken dish is baby bok choy with shiitake mushrooms. The food there is absolutely fantastic!
This cheapest dish is incredibly easy to prepare and super tasty! A great alternative to your standard chicken strips. Chili chicken recipe is the most tried and tested dish that has been sailing smoothly virtually on every buffet table. Tasty Chili chicken is just apt to be savored during evenings. It makes an excellent dish to be enjoyed by chicken lovers and the best part is that it is a low fat dish.
NewYork Restaurant food normally sucks, especially the Indian restaurants here, but ironically anytime someone compares your cooking to restaurant food, it is a good thing! This recipe will teach you how to make Chili Chicken. It is a quick and easy recipe to make. Flavor Chili Chicken served with a bowl of fried rice is an excellent Chinese meal to serve. The chicken flavors of the chicken, shallots and the sauce gives this recipe an exceptional taste.
This chili chicken recipe is amazing; as I devoured it, I was transported back to my days of gluten-filled eating in New York City Chinese restaurants! Try out this easy Indian-Chinese dish that provides an ideal blend of both cultures. This is a nice way to have the flavor of chili without always using red meat.
Submitted by SWEETI
Indian style Chinese chili chicken in gravy, cooked with lots of onions and green chilies. Very tasty, must try it out. This is my rendition of the perennial favorite. It looks fabulous, tastes wonderful and you can make it in less than 20 minutes! I served it with fluffy, steamed rice. A great side dish that will go well with this chicken dish is baby bok choy with shiitake mushrooms. The food there is absolutely fantastic!
This cheapest dish is incredibly easy to prepare and super tasty! A great alternative to your standard chicken strips. Chili chicken recipe is the most tried and tested dish that has been sailing smoothly virtually on every buffet table. Tasty Chili chicken is just apt to be savored during evenings. It makes an excellent dish to be enjoyed by chicken lovers and the best part is that it is a low fat dish.
NewYork Restaurant food normally sucks, especially the Indian restaurants here, but ironically anytime someone compares your cooking to restaurant food, it is a good thing! This recipe will teach you how to make Chili Chicken. It is a quick and easy recipe to make. Flavor Chili Chicken served with a bowl of fried rice is an excellent Chinese meal to serve. The chicken flavors of the chicken, shallots and the sauce gives this recipe an exceptional taste.
This chili chicken recipe is amazing; as I devoured it, I was transported back to my days of gluten-filled eating in New York City Chinese restaurants! Try out this easy Indian-Chinese dish that provides an ideal blend of both cultures. This is a nice way to have the flavor of chili without always using red meat.
Great Indian Food
String Beans in NYC
Submitted by SWEETI
Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot. If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.
This is my first official experiment in my quest to create accessible, simple recipes for those who are new to cooking Chinese foods, and it came about because I had a piece of beef top round thawed that needed to be cooked. I also had some string beans and a sweet red bell pepper sitting about in the crisper drawer, so I decided to cook them all together.
Most often, stir-fried beef is paired with oyster sauce and broccoli in Chinese-American restaurants. It can be a great combination; the slightly bitter edge of the broccoli pairs well with the strong flavor of the beef, while the oyster sauce tames them both and gives an oceanic fragrance to the entire dish. That is, if it is executed well. If it isn’t, the dish turns into a brown-sauced gloopy mess filled with oil and lackluster in flavor.
In this dish, I eschewed the oyster sauce, and instead, decided to use the minimal flavorings of Shao Hsing wine and dark soy sauce paired with a tiny bit of sugar, and a dash of rice vinegar then finished with a kiss of sesame oil. For the aromatics, I used a lot of ginger; I find that the assertive floral fragrance perfectly freshens the strong flavor of beef. I also used scallions and an optional fresh chile pepper, just to add a tiny spark of heat.
As for the beans, because I wanted them to be tender crisp, and I wanted them to take in a bit of the flavors of the sauce, I decided to blanch them before tossing them in the wok. This step is simple, fast, and helps soften the outer skin of the beans a bit so that they stir-fry faster and also absorb some of the flavors in the wok more readily. All one needs to do is to bring a pot of water that will hold all of the beans to the boil, dump the beans in, give them a stir, and let them cook for about two to three minutes, or until they just brighten in color. Then drain them, rinse in cold water and drain until you are ready to cook.
Submitted by SWEETI
Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot. If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.
This is my first official experiment in my quest to create accessible, simple recipes for those who are new to cooking Chinese foods, and it came about because I had a piece of beef top round thawed that needed to be cooked. I also had some string beans and a sweet red bell pepper sitting about in the crisper drawer, so I decided to cook them all together.
Most often, stir-fried beef is paired with oyster sauce and broccoli in Chinese-American restaurants. It can be a great combination; the slightly bitter edge of the broccoli pairs well with the strong flavor of the beef, while the oyster sauce tames them both and gives an oceanic fragrance to the entire dish. That is, if it is executed well. If it isn’t, the dish turns into a brown-sauced gloopy mess filled with oil and lackluster in flavor.
In this dish, I eschewed the oyster sauce, and instead, decided to use the minimal flavorings of Shao Hsing wine and dark soy sauce paired with a tiny bit of sugar, and a dash of rice vinegar then finished with a kiss of sesame oil. For the aromatics, I used a lot of ginger; I find that the assertive floral fragrance perfectly freshens the strong flavor of beef. I also used scallions and an optional fresh chile pepper, just to add a tiny spark of heat.
As for the beans, because I wanted them to be tender crisp, and I wanted them to take in a bit of the flavors of the sauce, I decided to blanch them before tossing them in the wok. This step is simple, fast, and helps soften the outer skin of the beans a bit so that they stir-fry faster and also absorb some of the flavors in the wok more readily. All one needs to do is to bring a pot of water that will hold all of the beans to the boil, dump the beans in, give them a stir, and let them cook for about two to three minutes, or until they just brighten in color. Then drain them, rinse in cold water and drain until you are ready to cook.
Great Indian Food
Sauteed Vegtable in NYC
Submitted by SWEETI
Place tamarind square in small bowl. Cover with boiling water and let stand until pulp softens, breaking apart occasionally with fork, about 45 minutes. Using slotted spoon, transfer tamarind pulp with seeds to strainer set over medium bowl. Press pulp through sieve, leaving seeds behind. Measure 2 teaspoons pulp for sauce (discard remaining pulp). Cook squash in medium saucepan of boiling salted water until tender, about 8 minutes. Drain squash. Return to same saucepan and mash to smooth puree.
Bring medium pot of water to boil; salt generously. Add snow peas and cook just until crisp-tender, about 15 seconds. Using large slotted spoon, transfer peas to colander. Rinse with cold water and drain well. Repeat cooking, rinsing, and draining with each remaining vegetable in separate batches in same pot of boiling salted water until vegetables are just crisp-tender, about 1 minute for asparagus, about 3 minutes for eggplant and zucchini, and about 1 minute for bok choy leaves. Pat snow peas dry; cut on diagonal into thin strips
Heat oil in heavy large pot over high heat. Add vegetables and toss until heated through, about 4 minutes. Season vegetables with salt and pepper. Bring sauce to simmer. Spoon 1/3 cup in center of each of 6 plates. Mound 1/16 of vegetables on each plate and serve.
Tamarind is a legume with large brown seedpods. The pulp is used in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and is available at Indian markets. Guajillo chiles are maroon-colored, fairly hot dried chiles up to 6 inches long and 1 1/2 inches wide. Available at Latin American markets and some supermarkets.
Found at Asian markets and in the Asian foods section of many supermarkets. First of all put all the spices into an empty frying pan then, over a medium heat, warm them through to draw out their flavour – the aroma will tell you when this is happening. Then scrape them all into a mortar and crush them to a powder.
Now add the oil to the pan and when it's hot add the onion and pepper together with the garlic and ginger. Let these cook together for 5 minutes. After that stir in the mushroom and carrot along with the rest of the spices and continue to cook for a further 5 minutes. Then add the lentils and tomatoes, and stir well to break up the tomatoes and mix everything together. Ready you are Sauteed Vegtable.
Submitted by SWEETI
Place tamarind square in small bowl. Cover with boiling water and let stand until pulp softens, breaking apart occasionally with fork, about 45 minutes. Using slotted spoon, transfer tamarind pulp with seeds to strainer set over medium bowl. Press pulp through sieve, leaving seeds behind. Measure 2 teaspoons pulp for sauce (discard remaining pulp). Cook squash in medium saucepan of boiling salted water until tender, about 8 minutes. Drain squash. Return to same saucepan and mash to smooth puree.
Bring medium pot of water to boil; salt generously. Add snow peas and cook just until crisp-tender, about 15 seconds. Using large slotted spoon, transfer peas to colander. Rinse with cold water and drain well. Repeat cooking, rinsing, and draining with each remaining vegetable in separate batches in same pot of boiling salted water until vegetables are just crisp-tender, about 1 minute for asparagus, about 3 minutes for eggplant and zucchini, and about 1 minute for bok choy leaves. Pat snow peas dry; cut on diagonal into thin strips
Heat oil in heavy large pot over high heat. Add vegetables and toss until heated through, about 4 minutes. Season vegetables with salt and pepper. Bring sauce to simmer. Spoon 1/3 cup in center of each of 6 plates. Mound 1/16 of vegetables on each plate and serve.
Tamarind is a legume with large brown seedpods. The pulp is used in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and is available at Indian markets. Guajillo chiles are maroon-colored, fairly hot dried chiles up to 6 inches long and 1 1/2 inches wide. Available at Latin American markets and some supermarkets.
Found at Asian markets and in the Asian foods section of many supermarkets. First of all put all the spices into an empty frying pan then, over a medium heat, warm them through to draw out their flavour – the aroma will tell you when this is happening. Then scrape them all into a mortar and crush them to a powder.
Now add the oil to the pan and when it's hot add the onion and pepper together with the garlic and ginger. Let these cook together for 5 minutes. After that stir in the mushroom and carrot along with the rest of the spices and continue to cook for a further 5 minutes. Then add the lentils and tomatoes, and stir well to break up the tomatoes and mix everything together. Ready you are Sauteed Vegtable.
Great Indian Food
Gobi Manchurian in NYC
Submitted by SWEETI
The Gobi Manchurian is Mostly for Lunch, Dinner meals. Dry manchurian can be made by omitting the gravy. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage. Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above.
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp. cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice.
First pluck the flowerettes from the Cauliflower. You may cut them into bitesize pieces. Make a batter of Corn meal by adding water to 1 cup of corn meal. Add a little salt to taste and mix well to a thin paste. Dip the Gobi pieces in the batter completely and fry them until light brown. Spread them on a paper towel so that the extra oil soaks into the towel. On a frying pan (A non stick) or a Wok, put little bit of oil (Sesame or Peanut oil will give you that special taste) and heat it for a minute in low to medium flame. Put the cut Garlic, Ginger and green chillies and fry them until they start to turn brown. Add two tablespoons of Sweet & Sour Sauce to this and start turning the mixture for about 2 minutes so as not to let it stick to the pan.
Now add the fried Gobi pieces to this mixture and depending upon the dryness of the mixture, you may add 2 more tablespoons of the sweet & sour sauce. Continue stirring for about 10 minutes. For the last 2 minutes, add a pinch of Ajinamoto to the manchurian. You can add salt to taste. The whole process takes about 20 minutes to prepare. OBSERVATIONS: Depending upon how hot you like it, you can add/reduce the pieces of green chillies. You may also increase Garlic/Ginger pieces depending upon who your guests are. Depending on how dry/fluidy you like your manchurian, you need to reduce/add the Sweet & Sour sauce.
Submitted by SWEETI
The Gobi Manchurian is Mostly for Lunch, Dinner meals. Dry manchurian can be made by omitting the gravy. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage. Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above.
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp. cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice.
First pluck the flowerettes from the Cauliflower. You may cut them into bitesize pieces. Make a batter of Corn meal by adding water to 1 cup of corn meal. Add a little salt to taste and mix well to a thin paste. Dip the Gobi pieces in the batter completely and fry them until light brown. Spread them on a paper towel so that the extra oil soaks into the towel. On a frying pan (A non stick) or a Wok, put little bit of oil (Sesame or Peanut oil will give you that special taste) and heat it for a minute in low to medium flame. Put the cut Garlic, Ginger and green chillies and fry them until they start to turn brown. Add two tablespoons of Sweet & Sour Sauce to this and start turning the mixture for about 2 minutes so as not to let it stick to the pan.
Now add the fried Gobi pieces to this mixture and depending upon the dryness of the mixture, you may add 2 more tablespoons of the sweet & sour sauce. Continue stirring for about 10 minutes. For the last 2 minutes, add a pinch of Ajinamoto to the manchurian. You can add salt to taste. The whole process takes about 20 minutes to prepare. OBSERVATIONS: Depending upon how hot you like it, you can add/reduce the pieces of green chillies. You may also increase Garlic/Ginger pieces depending upon who your guests are. Depending on how dry/fluidy you like your manchurian, you need to reduce/add the Sweet & Sour sauce.
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