Thursday, May 22, 2014
Wednesday, May 21, 2014
Mediterranean Diet Recipes
| Mediterranean diet ingredients are fresh, whole, and healthy. |
Mediterranean Diet, Gluten-Free Style
In the spirit of celebrating a fresh, clean start as we hit the reset button and bid farewell to the crusty, ragged winter of 2012, I've been contemplating the gentle art of detox, and browsing my Mediterranean Diet friendly recipes (longtime readers may recall I lost the twenty pounds I gained after breaking my hip with a Mediterranean Diet approach to cooking). It was then I decided to gather and share all my Mediterranean inspired recipes in a single reference post. Not only for my own convenience. I hoped you, too, might discover some delicious new recipes -- and perhaps, a few tempting favorites you may have forgotten.
Time to sober up and face the fall-out of all those cookies. The pumpkin bread. That pie! (Have you looked in the mirror lately -- naked? Have you zipped up your favorite pair of skinny jeans since Christmas? Did you have to lay down on the bed to do it?)
If you are over a certain age, you might find what I found.
A little extra around the middle to grab onto.
This doesn't make me happy. I know, I know. I'm supposed to love myself no matter what. I'm supposed to be happy with my shape -- no matter what. I should embrace my extra roll of tummy fat and make peace with it, right? But the dirty little truth is, I don't like the extra weight. Even if it's only five pounds. It makes me feel sluggish and dull. And no amount of post-feminist self esteem rationalizing is going to fire up my enthusiasm for feeling like a stuffed sausage when I yank on my jeans. I like feeling light. Trim. Fit.
So it's time to pinch Doris and tell her to skedaddle. It's time for detoxing from all the sugar. It's time to get real and shape up. Get moving.
Maybe these Mediterranean Diet recipes will inspire. Who's with me?
Here's 10 quick healthy diet tips I use.
1. Include soups. Lots of soups- with nourishing veggies and spices. Try my Detox Mulligatawny Soup for starters.
2. Go vegetarian and vegan as much as possible to avoid saturated fat which is pro-inflammatory. Say buh-bye to fried foods.
3. Take a probiotic. Living gluten-free can often mess up your gut flora balance.
4. Avoid high fructose corn syrup like the plague. I mean it. It's bad for your liver, Babycakes.
5. You don't drink soda do you? Well quit it. Even diet soda packs on the pounds. Giving up a single soda a day will net you a six pound weight loss in a year. Just from one less soda. Sodas are packed with sodium, you know. Which makes you more thirsty. Wonder why? Yep. So you'll drink more soda. Not to mention, more sodium makes you retain water. How lovely.
6. Snack when you're hungry. Not on cookies. Pick crisp fresh veggies and hummus, an apple. Carrot sticks. No one ever got fat munching on carrot sticks. Have a few organic almonds. Starving yourself will only make you cranky and more likely to eat sugar.
7. Two simple words. Portion control. Imagine a deck of cards. That's a portion.
8. Play a DVD you like to dance to. Walk whenever you can (even for ten minutes, if that's all you've got). Climb stairs instead of the escalator. Shake your booty. Like you mean it.
9. I also like astringent herbal teas, on occasion. Tea with cranberry and uva ursi can help you shed water weight and keep your detoxing sugar-craving tummy feeling full.
10. Get enough rest. As in sleep. Don't take work to bed with you (I'm talking to myself here). Feeling tired and stressed will make you crave sugar.
Tuesday, May 20, 2014
Vegetarian Thai Green Curry Gaeng Keow Wan
Ingredients:
1. 1/4 cup green curry paste
2. 1/2 cup coconut milk
3. 1/2 cup water
4. 3 tablespoon vegetable oil
5. 4 kaffir lime or lime leaf
6. 1/2 cup sweet basil leaf
7. 5 to 6 broccoli, florets (optional)
8. 5 to 7 whole green peas
9. 3 thai eggplant
10. 1/4 cup small round green eggplant
11. 1 cup tofu or paneer, cubes
12. 2 to 3 spur green chilies (optional)
13. 1 teaspoon soy sauce
14. 1 tablespoon palm sugar or brown sugar
Method:
1. Cut thai eggplant in big chunks, torn lime leaves, basil and whole peas, keep it aside.
2. Mix together coconut milk and water and keep aside.
3. Heats the oil in pan add green curry paste and sauté for 2 minutes.
4. Reduce the heat and pour coconut milk mixture, stir until a film of green oil surfaces.
5. Now add broccoli, both eggplants and peas and simmer for about 4 minutes.
6. Season with palm sugar, soy sauce, lime leaves and spur chilies ( Adjust the seasonings as desired).
7. Now add tofu and cook until eggplants are done but not mushy, stir occasionally.
8. Sprinkle sweet basil leaves, then turn off the heat.
9. Garnish with basil and serve with jasmine rice or with rice noodles.
Note: If you like more gravy add more coconut milk.
My curry is not very spicy but if you like more spicy add 1 tablespoon curry paste more.
The curry is too spicy for you add more coconut milk and palm sugar.
You may also like:
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Monday, May 19, 2014
Garlic Roasted Brussels Sprouts Recipe
Ingredients:
2 pounds Brussels sprouts
1/3 cup avocado or good olive oil
1 tsp salt
Freshly ground black pepper to taste
1 tablespoon balsamic vinegar
7 cloves of garlic, minced
2 tsp sweet ginger garlic seasoning (Got it Costco)
1 tsp coriander
1 tsp vegeta (optional)
3/4 cup parmesan cheese
Preheat the oven to 400 degrees.
Sunday, May 18, 2014
Tuna Fish Cutlets
INGREDIENTS: Tuna fish can 200 grms(in oil or water) Onion cut finely 2Tspn Red chilli Pwdr 1/2 Tspn Turmeric pwdr 1/4th Tspn Ginger-Garlic paste 2Tspn Coriander pwdr 1/2Tspn Cumin pwdr 1/2Tspn Garam masala 1Tspn Coriander leaves 1 bunch Mint leaves 1/2 bunch Green chilles 5-6 Corn flour 2Tbspn for binding egg 1 Bread crumbs Oil for shallow frying. Salt to taste METHOD
- Heat 1Tbspn oil in a pan and add onion and fry till it turns golden brown colour,next add ginger garlic paste and sim the stove.
- Fry for a minute and add Red chilli pwdr,Turmeric pwdr,salt,Coriander pwdr,cumin pwdr,garam masala,coriander,mint leaves and green chilles fry till the meat starts sticking the pan.
- grind this finely and add corn flour for binding and make small balls or any shape u like(round,square or shami shaped),dip it in beaten egg and dust it in bread crumbs.
- Shallow fry till the cutlets turn golden brown.
RECOMMENDED COMBINATION
Khatti daal,Tarkari ki biryani(vegetable biryani),Qubooli.
Saturday, May 17, 2014
Seared Ahi Tuna Salad with Creamy Wasabi
This is definately one of my top ten favorite meals and, seriously, it is by far one of the easiest to make! To me, what makes this dish irresistable is the clean, fresh, of-the-sea flavors of the tuna which, at the same time, is also meaty, rich and full of that elusive satisfying quality. Served ice cold with the crunchy contrast of crispy lettuce, the sensory illuminating warmth of creamy wasabi, the earthy saltiness of soy sauce and a final punch of Asian chili sauce it is simplicity at its most complex.
Obviously, the key to a successful seared Ahi Tuna dish is to purchase the highest quality and supremely fresh tuna you can get your hands on. I purchased a 1/2 pound Ahi tuna loin steak which had been frozen but, living in the midwest, thats probably your best bet. Those fortunate few who live closer to salt water can probably procure some lovely fresh tuna (so very jealous right now!) In either case, it should look fresh and moist and smell of the sea, not fish.
I prepared my tuna well in advance of dinner (about 3 hours) because I enjoy it ice cold. However, you can certainly prepare and enjoy it immediately as well. I started by preheating a skillet large enough to adequately accommodate the tuna steak. I lightly coated the fish with some neutral oil, seasoned it with sea salt and pepper and rolled it in a combination of black sesame seeds and panko bread crumbs. Next, I added about 1 tablespoon of oil to the hot pan and just when it began to smoke, I introduce the fish. I cooked it about 2 minutes per side and promptly removed it to waiting plate. After allowing it too cool, which does not take long at all, I wrapped it and placed in the refrigerator until time to eat.
In the meantime, I prepared a wasabi sauce by combining a bit of mayonnaise with some wasabi paste and a touch of rice vinegar. All that was left was to shred some lettuce and chop a couple of green onions and a little fresh cilantro. On a chilled dinner plate, I piled the lettuce as if a nest for the thinly sliced tuna. With a sharp knife, I indeed, sliced the tuna very thin and placed it proudly atop the lettuce. With a little sprinkle of green onion and cilantro, a dollop of wasabi and a few drops of Asian chili sauce, my dinner was complete!
This is also my entry to the Two for Tuesday Blog Hop Carnival. Join in the Real Food Revolution and take a look, while your at it, at what others are contributing as well!
Thanks for hosting!
A Moderate Life
girlichef
Health Food Lover
BethStedman.com
Rendering Lard
Frugality and Crunchiness with Christy
Friday, May 16, 2014
SWEET CHERRY COFFEE CAKE
This coffee cake is sweet, moist and perfect for Sunday morning. I made it with frozen dark sweet cherries, but it works just as well with fresh raspberries.
2 cups frozen dark sweet cherries (thawed and drained well)1/4 cup + 2 tablespoons brown sugar
1/4 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
2 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream
Thaw and drain the frozen dark sweet cherries completely (I put them in a colander overnight in the fridge). The next morning, drain completely, cut the cherries in half and mix with the brown sugar and almond extract. Set aside.
Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth.
Spread 2/3 of the batter into greased 9" spring form pan. Top with fruit and then spoon dollops of the remaining 1/3 of the batter, over the fruit, like this:
Sprinkle the sliced almond over the top of everything and sprinkle it with a little cinnamon sugar.
Bake at 350 for 40 minutes. Let the coffee cake cool in the pan for about 15 minute before removing it. Drizzle the cake with a simple vanilla glaze.
GLAZE
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
IMPORTANT NOTE: When you thaw the frozen dark sweet cherries, you will get a considerable amount of "juice". DO NOT USE that juice in this recipe (save it for a different recipe). However, after they are drained and you mix the cherries with the brown sugar and almond extract (after it sits a few minutes) you will get even MORE "juice"...make sure you use this extra juice in the recipe.
IMPORTANT NOTE: This recipe calls for a 9" spring form pan, but you can make it in a regular 9" round cake pan. The spring form pan just makes for a prettier presentation. IF YOU USE A SPRING FORM PAN, make sure you wrap the bottom of the pan in foil, in case your pan does not have a super tight seal (I also set the whole thing on a baking sheet).
Read More..
It is excellent warm with a scoop
of vanilla ice cream.
of vanilla ice cream.
2 cups frozen dark sweet cherries (thawed and drained well)
1/4 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
2 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream
Thaw and drain the frozen dark sweet cherries completely (I put them in a colander overnight in the fridge). The next morning, drain completely, cut the cherries in half and mix with the brown sugar and almond extract. Set aside.
Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth.
Spread 2/3 of the batter into greased 9" spring form pan. Top with fruit and then spoon dollops of the remaining 1/3 of the batter, over the fruit, like this:
Bake at 350 for 40 minutes. Let the coffee cake cool in the pan for about 15 minute before removing it. Drizzle the cake with a simple vanilla glaze.
GLAZE
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
IMPORTANT NOTE: When you thaw the frozen dark sweet cherries, you will get a considerable amount of "juice". DO NOT USE that juice in this recipe (save it for a different recipe). However, after they are drained and you mix the cherries with the brown sugar and almond extract (after it sits a few minutes) you will get even MORE "juice"...make sure you use this extra juice in the recipe.
IMPORTANT NOTE: This recipe calls for a 9" spring form pan, but you can make it in a regular 9" round cake pan. The spring form pan just makes for a prettier presentation. IF YOU USE A SPRING FORM PAN, make sure you wrap the bottom of the pan in foil, in case your pan does not have a super tight seal (I also set the whole thing on a baking sheet).
Thursday, May 15, 2014
Buttermilk rasam
Looks surprising isnt it? i was surprised too when i had it for the first time at my engineering friend swathis home. It was delicious and I had my complete rice with this rasam. If you have any one in home who does not like to have curd/yogurt directly you can try this. Because it does not smell like curd, it looks and smells awesome. My hubby do not like curd smell, so I made this and gave him for the lunch and he said it is awesome. Only if you are allergic to curd, do not try it otherwise it is good to have daily. Now coming to recipe
Ingredients
Yogurt/curd-1cup
Gram flour-1tbsp
red chili powder-1/4tbsp
Garlic cloves-2
red chili-1
green chili-1
cumin seeds-1/2tbsp
Mustard seeds-1/2tbsp
Curry leaf-1 rind(optional)
Turmeric-pinch
water-1 cup
oil-2tbsp
Coriander/cilantro-for garnishing
salt to taste
Method
Take yougurt/curd in a large bowl and add water whisk it throughly untill it forms a uniform mixture. To this mixture add gram flour, red chili powder, salt and mix well. Kee this mixture aside. Now heat oil in a pan and add Mustard seeds. When they splatter add cumin seeds and cook for while. Now add red chili onions and green chili saute them under medium flame till onion turn transperant. Then add garlic cloves by crushing them along with turmeric and mix well. Saute till raw flavor of garlic goes away. Now add Buttermilk mixture and mix well. Boil this mixture under medium flame for 10min. Check for taste, add salt if you require. Garnish with cilantro. Enjoy with plain rice/bagara/biryani. Hope you like my recipe.
Ingredients
Yogurt/curd-1cup
Gram flour-1tbsp
red chili powder-1/4tbsp
Garlic cloves-2
red chili-1
green chili-1
cumin seeds-1/2tbsp
Mustard seeds-1/2tbsp
Curry leaf-1 rind(optional)
Turmeric-pinch
water-1 cup
oil-2tbsp
Coriander/cilantro-for garnishing
salt to taste
Method
Take yougurt/curd in a large bowl and add water whisk it throughly untill it forms a uniform mixture. To this mixture add gram flour, red chili powder, salt and mix well. Kee this mixture aside. Now heat oil in a pan and add Mustard seeds. When they splatter add cumin seeds and cook for while. Now add red chili onions and green chili saute them under medium flame till onion turn transperant. Then add garlic cloves by crushing them along with turmeric and mix well. Saute till raw flavor of garlic goes away. Now add Buttermilk mixture and mix well. Boil this mixture under medium flame for 10min. Check for taste, add salt if you require. Garnish with cilantro. Enjoy with plain rice/bagara/biryani. Hope you like my recipe.
Wednesday, May 14, 2014
Cheeseburger and French Fries Need I Say More
I guess there really is not much I need to explain...this picture speaks for itself. I really do love a cheeseburger and while, clearly, this is not a dinner one should indulge in more than occassionally, on that occassion you may as well do it right!
This time, I used ground sirloin. I used to be fond of ground beef with a higher fat content, but I found them too greasy and I really like the flavor of sirloin. I made a 1/4 pound patty and, in order to avoid the hockey puck effect (when it shrinks up and domes in the center), it is helpful to form the patties into a flatter disc shape that is a bit thinner in the center. Another good tip is to keep the edges nice and thick and not tapper them off. Think pizza crust, not pie crust. I do not add anything to ground beef except for salt and pepper on the outside of the patty. Grilling was out of the question...it around zero and snowing last night....so I heated a large sautee pan over medium high heat. Add the burgers and cook approximately 4 minutes on each side or until cooked to your liking. During the last minute or so of cooking add the cheese to the top of your burger while it is still in the pan so the heat will allow the cheese to melt down over the sides. Make sure to toast the bun in the oven for a few minutes, first. Add your favorite toppings. I opted for traditional fast food type toppings including ketchup, yellow musted, diced sweet onion and a spoonful of dill relish. Top with the cheesy burger patty and finish it off with the to of the bun.
The fries were frozen Ore Ida shoe string fries. I find that frozen fries are a delicious home cook alternative to restaurant fries if you follow a few tips. Heat your oven based on the thickness of the fry, a hotter oven for thicker steak fries (around 425 - 450 degrees) and a cooler oven for thinner fast food type fries (400 degrees). Lay your fries out on baking sheet and coat with just a little bit of canola oil and a sprinkling of sea salt. Cook for about half the total cooking time in the lower half of the oven. Then remove the tray of fries, toss them around to ensure even browning and allow them to finish cooking in the upper part of the oven. The technique will allow the fries to cook through without burning on the edges and then crisp up for the final few moments. Top with another sprinkling of salt and serve hot!
Please share you tips and ideas...I would love to hear then. I hope to inspire those of you who dont know what to have for dinner to fix something easy and delicious for you and your family!
Tuesday, May 13, 2014
Gluten Free Cheddar Pasta Bake Recipe
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| A retro classic gets a gluten-free makeover |
Gluten-Free Cheddar Pasta Bake Recipe
For those cooking gluten-free pasta for the first time, the trick is to not over-boil it- keep it very al dente, as it continues to cook in the cheddar sauce. If you'd like to make this a one-dish supper, add broccoli florets to the pasta before you bake it. Cornbread crumbs make a tasty crunchy topping.
Read more + get the recipe >>
Monday, May 12, 2014
Vlog Liquid Eyeliner Tutorial
{Revlon Colorstay Eyliner, $7.49}
P.P.S. Sorry about the audio being slightly off...Im still learning iMovie. Well get through this. Together.
Sunday, May 11, 2014
Insalata Caesar
Carrabbas Insalata Caesar
Serves 2
Creamy Parmesan Dressing:
1 cup mayonnaise
1/2 cup grated parmesan cheese
1/2 cup buttermilk (regular milk can be substituted)
3 teaspoons minced garlic
2 teaspoons fresh parsley (minced)
1 teaspoon lemon juice
Whisk all ingredients in a small bowl. Refrigerate until serving time to let flavors develop. Serve over Romaine lettuce garnished with croutons and shaved Parmesan cheese
Notes: Carrabbas allows you to customize your salad with grilled chicken or shrimp.
Notes: Carrabbas allows you to customize your salad with grilled chicken or shrimp.
Saturday, May 10, 2014
Grilled Pizza
Step 1: Buy pizza dough from fresh & easy. Section your dough into thirds and stretch it into a circle shape. Then roll it out. The thinner you can roll it out, the better and faster it will cook. Then, brush olive oil on both sides and place it on the grill.
Step 2: Cook both sides of the pizza dough. But, cook one side lighter than the other. They should look like this:
Step 3: Place the sauce and toppings on your pizza, but when you do this, make sure you put your sauce on the side that has been cooked more. You will put the lighter side face down back on the grill. After all the toppings are on, place it back on the grill and close the lid. It should cook a few more minutes.
Step 4: eat and enjoy
A new way to eat pizza is........ on the grill. I am a big fan and it will be hard to use the oven again after trying this!
Posted by: Shauna
Friday, May 9, 2014
Just a note
Just wanted to let you all know that Im not going to be able to post for a few more days. I had all four wisdom teeth taken out yesterday. That means only soft foods for me...boring! Dont think you want to see a photo of my scrambled eggs and pudding. :-) I will be back soon!
Hope you all had a wonderful Easter and Passover!
Read More..
Hope you all had a wonderful Easter and Passover!
Thursday, May 8, 2014
Qeema Matar Chawal
Qeema Matar Chawal
Ingredients
- Mince ½ kg
- Peas boiled 1 cup
- Onion 2
- Green chilies 3 – 4
- Coriander leaves ¼ bunch
- All spice 1 tsp
- Ginger garlic paste 2 tbsp
- Oil ¼ cup
- Yogurt 125 gm
- Tomatoes 2
- Mint leaves ¼ bunch
- Rice 300 gm
- Salt to taste
- Kewra water 2 tbsp
Method
- Heat ¼ cup oil in a wok, add 2 tbsp ginger garlic paste and ½ kg mince. Fry well till water dries.Now add 2 chopped onion, 3 – 4 chopped green chilies, salt to taste, 1 tsp allspice powder, 125 gm yogurt and 2 chopped tomatoes.Fry well till mince is cooked.
- Then add 1 cup boiled peas, ¼ bunch of coriander leaves and ¼ bunch of mint leaves.Boil 300 gm rice with salt to taste and water as required till half tender. Drain rice and remove excess water.Make a layer of boiled rice in a pan, top with mince mixture.
- Cover top with remaining boiled rice.Sprinkle top with 2 tbsp kewra and simmer for 6 – 8 till done.Dish it out and serve hot.
Tuesday, May 6, 2014
Chettinad Eral Kuzhambu Prawn Kulambu
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| Prawn Kuzhambu |
Ingredients
Prawn/ shrimp- 250 gms
Gingely oil- 4 tbsp
Shallots/ chinna vengayam- 100 gms
Tomato- 2 nos
Garlic cloves- 10 nos
Tamarind- lemon sized
Red chilli powder- 3 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Whole black pepper- 1 and 1/2 tsp
Cumin seeds- 1 and 1/2 tsp
Fenugreek seeds- 1/4 tsp
Curry leaves- few
.JPG) |
| Eral Kulambu |
Method
Clean and wash the prawns.
Dry roast pepper, cumin seeds, fenugreek seeds, garlic cloves until crisp and grind coarsely.
Soak tamarind in water and extract the pulp.
Heat gingely oil in a kadai/ sauce pan, when hot add shallots, curry leaves and saute for few secs. Now add the tomatoes to the pan and saute until tomatoes are cooked. Add tamarind extract and enough water for gravy to the pan, bring to boil. Add red chilli powder, turmeric powder and required salt, boil the gravy for 5 mins on low heat. Once raw taste of tamarind has gone, add cleaned prawns and coarsely ground masala paste to the gravy. Boil for another 2 mins. Serve hot prawn kuzhambu with steamed rice.
Monday, May 5, 2014
Chicken pasanda
Chicken pasanda
Ingredients
- Boneless chicken breast ½ kg flatten like pasandas
- Salt 1 tsp heaped
- Yogurt 1 cup heaped
- Coconut milk powder 2 tsp
- Ginger garlic paste 1 ½ tsp
- Chili powder 1 ½ tsp
- Green cardamom grinded ½ tsp
- Roasted gram grinded 1 tbsp
- Poppy seeds grinded 1 tbsp
- Allspice 1 tsp
- Onion chopped ½ cup
- Oil ½ cup
Method
- Marinate chicken pasanda with Salt 1 tsp heaped, Yogurt 1 cup heaped, Coconut milk powder 2 tsp, Ginger garlic paste 1 ½ tsp, Chili powder 1 ½ tsp, Green cardamom grinded ½ tsp, Roasted gram grinded 1 tbsp, Poppy seeds grinded 1 tbsp, Allspice 1 tsp for 30 minutes, heat oil fry onion light golden add in marinated chicken pasanda, cover and cook till tender and oil floats on top, serve garnish with chopped coriander and green chilies.
Sunday, May 4, 2014
FENNEL AND TOMATO RICE
Most of my blogger friends and readers know that I am crazy about fennel. I add fennel seeds in all the savory dishes. It is not only because I was taught to cook like that by my granny but also I think I must have inherited her love for fennel seeds. When making variety rice like these fennel seeds imparts a nice flavor to the dish. I love one-pot dishes like tomato rice. I have tried many variations to my favorite tomato rice by adding dill leaves and spinach. This time I tried adding some fennel and we did like this rice very much. Fennel was not too overpowering here and it was indeed very mild blending along with the onions. If you love the flavor of fennel, then you will love this dish!
I have made this rice with brown rice. These days everybody seems to be change to brown rice, many of my friends have stopped white rice completely and we too started getting brown rice only rather then white rice. This is a quite healthy trend indeed. I have used a short grain brown rice variety that I got from Costco. I think that brown basmati rice is the best choice for anyone switching over from white rice to brown rice to begin with. They seem to hold their shape quite well when making variety rice like briyani or tomato rice.
INGREDIENTS:
- Cooked brown rice, 1 cup.
- Ripe Roma tomatoes, medium-size, 3.
- Red onions, medium-size, 2.
- Fennel 1 medium-size bulb.
- Ginger-garlic paste, 1teaspoon.
- Green chilies, 1-2.
- Chili powder, ½ teaspoon.
- Coriander powder, 1 teaspoon.
- Turmeric powder, ¼ teaspoon.
- Mustard seeds, ½ teaspoon.
- Fennel seeds, ¼ teaspoon.
- Curry leaves and cilantro for garnishing.
- Salt as per taste.
PREPARATION:
Cook the rice separately and let it cool. The rice should not be mushy. Chop off the stalks from the fennel bulb and discard it. Dice the bulb into small pieces including some of the fronds from the stalk. Dice the onion and tomatoes and slit the green chilies into 2. Heat a pan with 2 teaspoons of oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the fennel seeds and fry for 2 seconds. Add the diced onions, fennel, and curry leaves and sauté for a few minutes until the onions turn translucent. Now add the ginger-garlic paste, tomatoes, and green chilies and sauté for a few more minutes until everything is blended. Add the chili powder, coriander powder, turmeric powder, and salt and mix well. Cook closed under low flame for 5 minutes until the raw smell of the spices goes. Now add chopped cilantro and rice and mix everything. Let it sit under low flame and switch off the stove. Serve hot with raita or any spicy side dish.
TRIED AND TASTED: MALAR’S FENUGREEK RICE
This week I also tried Malar’s fenugreek rice and it was really delicious. I had used fresh methi leaves that I had grown in a small pot in my patio. This rice was very mild and went well with potato fry. Click here for the recipe.
Saturday, May 3, 2014
K is for Kugelhopf
The letter K is a rather challenging one to bake. However, one of the main reasons I like to take part in blog challenges and events is to push myself to try recipes I wouldnt otherwise have made. I searched around for bakes starting in K and there were not very many at all, I toyed with making some Kiwi Fruit Muffins but in the end decided to attempt a Kugelhopf. Kugelhopf is a yeasted sweet bread usually baked in a fancy tube tin.
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| Dough risen in the mould |
The Kugelhopf recipe that I used is one with an excellent provenence. It is a recipe by Dorie Greenspan, a well known US author, and comes from her book "Baking from my home to yours". I found the recipe on line at Leites Culinaria I did make a slight change (regular readers will not be surprised by this!) I soaked the sultanas in a miniature of Poire William, a pear flavoured eau de vie (40% alcohol), that we brought back from holiday in France.
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| Poire William |
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| Baked and ready to unmould |
The dough is very similar to a brioche dough and is best made in a stand mixer, although it is possible to make it by hand. I dont have a dough hook for my vintage Kenwood Chef (something Im planning on remedying very soon) so mixed the dough with the K beater which worked perfectly well - how very appropriate for this challenge! The process is not so much difficult and, while it takes a long time from start to finish, most of that doesnt involve you doing anything. I started making the dough on Saturday morning and the Kugelhopf was baked and complete by Sunday lunchtime.
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| Kugelhopf just before being brushed with melted butter |
The Kugelhopf slid easily out of the mould which had been brushed generously with the PME Release-a-cake. The silicone mould was very well behaved, I supported it in an 20cm cake tin on a baking tray, mainly for ease of putting in and out of the oven, but it is quite a sturdy mould even without that.
The verdict? The Kugelhopf was a huge success, it was light, sweet and rich, the alcoholic sultanas dont overpower the soft bread. Everyone loved it and my mother-in-law said she preferred it to cake.
I was very impressed by this recipe and by the silicone mould and PME Release-a-cake from The Craft Company.
Friday, May 2, 2014
Whole grain Cranberry Orange scones in a food processor made easy
These delicious scones are suitable for breakfast or tea in the afternoon. Whole grains that are not only included provide nutritional value; You actually add a savory, nutty background taste that goes well with honey and orange flavors.
A food processor is the best tool, if each Scone recipeto make. It does all the hard work for you, often with better results than by hand.
Ingredients for 12 scones:
10 Ounces whole wheat flour (the about 2 1/4 cups)
4 Teaspoons baking powder aluminum free
1 / 4 Teaspoon baking soda
1 / 4 Teaspoon sea salt
2 Tablespoons olive oil extra vergine
2 Tablespoons cold butter (1 / 2-stick) or solid vegetable shortening
1 Tablespoon minced orange zest
2 Tablespoons honey
3/4 Cup milk
1 Cup dried cranberries, coarsely chopped
Directions:
Pre heat oven to 400 degrees F. combine whole grain flour, baking powder, baking soda and salt in the food processor work bowl with a multi-purpose blade or dough blade equipped. Pulse a few times until well mixed. Add the olive oil and pulse until just combined. The butter or shortening in small dice, cut and Add. Pulse a few times until the butter is the size of small peas.
The milk, honey and orange zest add and mix well. Select the food processor to "on" and slowly drizzle the milk mixture through the feed tube. Stop in combination. Using a spatula, gently in the cranberries wrinkles.
Turn the dough on a floured board or work surface, and split into two parts. Work quickly each in a circle, about 3/4 inch thick, dusting easy this is with flour also sticky to work with. Cut each circle into 6 even pie shaped wedges and transfer to a baking sheet with parchment paper lined. Bake for 12-16 minutes, or until golden brown are.
Tips and suggestions
Serve for a special treat with fresh home-made butter (its easier than you think with a food processor!) If additional sweet you want, drizzle with honey.
It is to note a few things in each pastry. Their dough must be cold, to make sure that the butter melting be prematurely. That is, at least, your butter must be well chilled. It is advisable on hot days, chill the flour. Over mixing causes a hard Scone. Once fetched the wet and dry ingredients together, sure to mix so little as absolutely necessary.
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Thursday, May 1, 2014
Thin rice Poha Atukulu sweet pongal
As every one know pongal is the festive dish in south India, I just tried this recipe with thin rice (Poha /Atukulu) and brown sugar instead of regular rice and jaggery. It came out really well.
Here is the recipe,
Ingredients:
Thin Poha / Atukulu / thin rice : 4cups
Brown sugar-1cup (or you can use grated jaggery-3/4cup)
Unsalted Butter/ ghee-3ts
cardamom powder-1ts
Nuts (rasins + cashew nuts + almonds(walnuts))-1/2cup
Method:
Here is the recipe,
Ingredients:
Thin Poha / Atukulu / thin rice : 4cups
Brown sugar-1cup (or you can use grated jaggery-3/4cup)
Unsalted Butter/ ghee-3ts
cardamom powder-1ts
Nuts (rasins + cashew nuts + almonds(walnuts))-1/2cup
Method:
- Soak the thin rice in water for about 7-10min.
- Drain out excess water, you can squeeze out water with hands.
- Poha should not contain excess water.
- Now, take a thick bottom non-stick pan and heat butter/ ghee under medium flame and when it melts add all nuts and saute them until the cashewnut turns golden brown.
- Now add brown sugar and cook until the mixture starts bubbling up.
- Add poha and stir it well, at this point if you need to improve consistency donot add water add butter/ghee.
- This will cook very fast under, medium flame.
- When the poha is completely cooked turn the stove off and add cardamom powder.
It is easy and simple dessert ready in just few minutes, Im sure you will enjoy this and will make it again and again like me. It saves time.
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