sábado, 30 de noviembre de 2013

http://feedproxy.google.com/~r/blogspot/sBff/~3/9k-J3dstnK4/getting-overexpose-by-hungry-nation.html

When my friends at Hungry Nation were over here filming my "Fresh Five" secret ingredients, they also forced me, under threat of severe physical injury, to do an interview called a "Meet & Eat." I spend most of my free time thinking of ways to avoid going on camera, so I'm really never comfortable (or very good) doing these things, but since they did such a great job on the production, and took the time to put this together for me, I feel the least I can do is show it off here. I've also included the full Mahi Mahi Ceviche video below. Enjoy!




jueves, 28 de noviembre de 2013

Sunday

We started off Sunday with toast and scrambled eggs and strawberries and blackberries.

I made a HUGE pot of pasta sauce with zucchini, onions, garlic, red bell pepper, mushrooms and spinach. There was enough to fill 9 containers for freezing.


I got our menu plan and shopping list done.


Then it was time to read.


Paxton is having his nap and I'm psyching myself up to attack the tower of laundry that's piling up. Later we'll head out for groceries and maybe a walk.

Happy Sunday.

martes, 3 de septiembre de 2013

Light and fluffy scrambled eggs

This is my new favorite way to make scrambled eggs. They come out amazingly light and fluffy and contain only 2 ingredients.


Scrambled eggs with cottage cheese

Crack your eggs (however many you need) into a bowl and whisk. Add 1 tablespoon of cottage cheese for every egg. Whisk again. Cook as you normally would cook your scrambled eggs. (Please don't let them brown. Brown scrambled eggs are just wrong.)

lunes, 27 de mayo de 2013

IDLY SAMBHAR - MIL'S VERSION

I've posted varieties of idly sambhar i learnt from my MOM & MIL.This one is my MIL's special sambhar.My hubby loves this a lot . So i make at least once in a week.It tastes similar to hotel sambhar.

idly sambhar toordal1

INGREDIENTS

  • Tamarind - A small gooseberry size

To pressure cook:

  • Toor dal - 1/4 cup
  • Potato - 1 no (big)
  • Turmeric powder - A pinch
  • Water - As needed.

To Roast & grind :

  • Oil - 1/2 tsp
  • Methi seeds - 1/4 tsp
  • Coriander seeds - 1tbsp
  • Channa dal - 1.5 tsp
  • Red chilly - 1 no (big)
  • Hing - 1/4 tsp

To saute:

  • Shallots / small onion - 15 nos
  • Tomato - 1 no (cut into small pieces)
  • Curry leaves - a few
  • Sambhar powder - 1/2 tsp
  • Salt & water - As needed

To temper:

  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Jeera - 1/2 tsp
  • Urad dal - 1/2 tsp

To garnish:

  • Coriander leaves - a few
  • Ghee - 1 tbsp (for flavor)

METHOD:

  1. Soak the tamarind in warm water for 20 mins and take the extract.Set aside.
  2. Pressure cook all the ingredients given under 'to pressure cook' till one whistle.Mash the dal and set aside.
  3. Heat oil in a kadai and roast all the items given above in the same order till nice aroma arises.Powder and keep aside.
  4. In the same kadai , add oil and saute the items given under :to saute: .
  5. Saute till tomato turns mushy.Then add the sambhar powder , tamarind extract , hing & salt.
  6. Allow it to boil till the onion gets cooked.
  7. Now add the mashed dal & powdered spices.
  8. Mix well & boil for sometime.(. Be careful while adding the powder because it may form lumps.So gently stir in & sprinkle the powder simultaneously.)
  9. Finally temper all the ingredients given under 'to temper' and switch off the stove. Garnish with coriander leaves.Transfer to the serving bowl and top it with a tbsp of ghee .( i add only when there is a guest ;) )

Enjoy with soft idlies & crispy dosas by adding sesame oil!!

Variations :

** For the exact restaurant style sambhar , add a few curry leaves  while roasting the ingredients given for sambhar powder.
** Also try adding a tsp of grated coconut for additional flavor while roasting.
** Add a small piece of jaggery along with the tamarind extract. (i add very rarely)
** Add veggies like brinjal , Drumstick and carrot to make it more healthy.

In this sambhar we should add very less tamarind extract.So it will taste mild and less spicy. If u want it more spicy & tangy , add pinched red chillies while tempering and squeeze some drops of lime juice before serving.

KITCHEN CLINIC :

TOOR DAL :

Pigeon peas are nutritionally important, as they contain high levels ofprotein and the important amino acids methionine, lysine, and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food.

Other common names

Other common names are तुवरि (tuvari) in Sanskrit, arhar(Hindi/Bangla:অরহর), Rohor (Assamese), Rahar (Nepali), red gram, toovar/toor (Gujarati/Marathi/Punjabi), tuvaram paruppu (Tamil: துவரம்பருப்பு),tuvara (Malayalam :'തുവര' ),togari (Kannada), Kandi(కంది)(Telugu), Yewof ater (Amharic), gandul, guandul, guandu, Congo pea, Gungo pea, Gunga pea, and no-eye pea.

USES:

It is useful in the treatment of internal organ swelling. Some herbal practitioners/researchers are of the opinion that it diminishes the swelling of internal organs like stomach, liver, intestines etc. In case of wound or cancer of these organs it is helpful in reducing them. Its recommended usage is: Green leaves of Pigeon peas around 10 grams along with 7 black peppers should be finely ground and mixed in water and then taken as a drink. Green leaves of Pigeon peas ground in water and added to half boiled water should be applied externally on the affected body part. Pigeon peas should be cooked in water (as dal, an Indian dish) and its water should be given to the patient.


domingo, 26 de mayo de 2013

Tacos: the perfect food for kids


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

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

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


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

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

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

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


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

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


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

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


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

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

jueves, 23 de mayo de 2013

New & Notable Chocolate




'Eat food. Not too much. Mostly chocolate.'
--Debbie Moose



Each holiday season there are new chocolates and I am first in line to try as many as I can. This year there were so many I packed them all up and took them to Thanksgiving dinner to let my friends and family try them too. Here are the highlights:

I adore Kika's Treats. Kika is one of the most successful graduates of the La Cocina incubator program in San Francisco. Her caramelized graham crackers dipped in chocolate are unique and a wonderful melange of buttery toffee and rich chocolate. But her latest confection is equally compelling.

Kika
Luscious caramels dipped in dark chocolate with a pinch of sea salt and a surprising twist. They are lightened up with the addition of puffed brown rice that gives them the perfect crunch. A 9-piece assortment is just $16 (and the box is absolutely adorable)

Another local favorite confectioner, Michael Recchiuti is also known for his terrific caramel truffles which are so dark he calls them 'burnt.' No gooey treat, his version is intense.

Recchiuti bars
Adding to the line up of chocolate confections are bars, made from Valrhona chocolate. While I liked the classic all chocolate bars in bittersweet, semisweet and dark milk for their purity of flavor, I really fell for his bars with crunchy and chewy additions. My favorites were the sesame nougatine bar and the orchard bar. The orchard bar has a bewitching mix of currants, mulberries and toasted almonds. It's like the grown up version of the Nestle chunky bar. The sesame bar also has crispness to it and a lovely nougat flavor. Recchuiti is masterful at toasting and roasting nuts to bring out their best flavor and texture so it's no surprise that all his bars with nuts were good. At only $6 a bar, they are a very affordable indulgence.

frangelico title=
Chocolates with liqueur are always a holiday favorite. The most recent addition is a truffle made with the Italian liqueur Frangelico. Frangelico is a beguiling hazelnut liqueur that also includes hints of cocoa, vanilla and berries. It's complex but mellow and pairs wonderfully with chocolate. Marie Belle is making exquisitely beautiful chocolate tiles with a Frangelico truffle ganache. They are not boozy, but rich, creamy and subtle. If you like Frangelico, you will love them. They are available in boxes, starting at $15 for 4.

viernes, 17 de mayo de 2013

GREEN CHUTNEY / CORIANDER LEAVES CHUTNEY- RESTAURANT STYLE

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

green chutney hotel style

INGREDIENTS

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

To temper:

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

METHOD

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

 

hotel green chutney

KITCHEN CLINIC

CORIANDER LEAVES

The Health Benefits of Cilantro

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

Side Effects or Contraindications of Organic Cilantro

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