Showing posts with label or. Show all posts
Showing posts with label or. Show all posts
Thursday, May 22, 2014
TRICK or TREAT !!
I recently came across this great trick or treat idea through an old friend who found it on feeling crafty.org It obviously doesnt need "instructions" or a "recipe" but I just thought it was so clever and I wanted to share it.
Read More..
I can see a big bowl of these ready for
trick-or-treaters on Halloween!!
Wednesday, April 23, 2014
Chettinad Pavakkai masala Bitter gourd or karela curry
Since my childhood, I have an aversion towards pavakkai and my mom never cooked it. After marriage also I never turned towards this vegetable. I found this vegetable in some form or the other in the lunch box of one of my colleagues in the computer science department. One day, I asked her.” Are you a sugar patient? Why do you take pavakkai almost every day? She quietly took one spoon of rice mixed with pavakkai kuzhambu and gave it to me. I tasted it and I didn’t find much bitterness, but the taste of the rice never left my tongue .I asked her the recipe. She told me that the way we cook the curry is very important to take away the bitterness from the curry. The same evening I got bittergourd from the market and made the curry next day. Even my younger daughter liked it very much. From that day, I regularly bought bitter gourds and tried cooking in different ways. My favorite is chettinad pavakkai masala which can be mixed with rice as well. I usually add a teaspoon full of jaggery at the end to this curry. The sweetness along with bitterness doubles the taste of the curry. I almost believe that there is no other vegetable to beat the taste of pavakkai if cooked properly. When diabetic people are at home jaggery can be avoided.
Tricks to reduce the bitter taste in bitter gourd or pavakkai curries
While buying bittergourds don’t go for dark green ones. They will be very bitter. Remove some of the sharp green portions from the outer skin. Always use little bit extra oil for pavakkai masala than usual. Keeping the stove in slow fire and cook the pavakkai pieces in the oil itself. For 2 medium sized pavakkai, 2 table spoons of oil is enough
Ingredients
Pavakkai-2(medium sized)
Small onion-30 or big onion 2
Tomatoes-2
Garlic-10
Sambar powder-2 teaspoons
Tamarind juice-1/2 teaspoon
Coriander leaves-little
Mince the onions and tomatoes in a chopper or cut the onions and garlic into very small pieces. Rotate the tomatoes once in a mixie to crush them. Cut the pavakkai also into small pieces.
Procedure
Keep the kadai in the stove. In two table spoons of oil season the curry with 1 teaspoon of mustard, 1 spoon small jeera and curry leaves. After the mustard seeds splitter, add the minced onions, garlic and sauté till they turn transparent. Now add the pavakkai pieces and keep the stove in medium flame and cook the pieces without adding water. When you feel that the pieces are almost cooked add the crushed tomatoes sambar powder and the required salt and the tamarind juice. Let this cook for 5 more minutes .Now add 2 teaspoons jaggery and keep the stove in sim. You will notice oil separating. Now switch off the stove. If desired it can be garnished with coriander leaves.
Thursday, April 3, 2014
New England Clam Chowder and To Shell or Not to Shell
New England clam chowder has been a popular food wish over the years, and I finally got around to filming it last January. The problem was I filmed it as an assignment for About.com, which means I have no control over when it airs. Sometimes it only takes a few days, and sometimes, like in this case, it takes many months.Anyway, thanks for your patience, which I hope youll feel has been rewarded. This is my take on a fairly traditional New England clam chowder, which is probably lighter in texture than you are used to.
My contacts deep inside the authentic clam chowder underground (ACCU) dont agree on much, but most do say "real" clam chowder is nothing like that thick, gray pudding served on Friday at your friendly neighborhood restaurant chain. Ive also had "classic" chowders that were very thin, almost watery. I think this is a happy medium.
Above and beyond the recipe, Id love to open up a discussion on whether this soup should be served with the shells or not. When I posted the written recipe back in January, a friend of mine, Tamar (who publishes the always entertaining blog, Starving Off the Land), left this comment…
"Okay, John, I think its high time we had the shells-in-food debate. Your recipe looks fabulous, of course, as all your recipes do (dont get me started on the Boston cream pie), but Ive always had a problem with shells in my food. Its hard, when youre sitting at the dinner table, to get the shellfish out when the shells are hot and covered with soup, or Bouillabaisse, or marinara sauce, and still be elegant and refined. (And you know how concerned I am with elegance and refinement.)
You seem to have a sophisticated, food-oriented readership. Perhaps you should ask them to weigh in. This is a debate whose time has come."
So, what do you think? Im a firm believer in serving the soup with the shells, but I shall save my official argument for the comments section. I hope you enjoy the soup and the debate!Note: Since this video is hosted on About.com, when you click the player, you will be taken off the blog to the video page. For the ingredients, click here to see the original post.
Clams Photo (c) starvingofftheland.com
Tuesday, April 1, 2014
SAUSAGES… Appetizer or a Quick and easy Meal BANGALORE PEPPER SAUSAGES
The meaning of the word “Sausage” in the dictionary means “Chopped or ground meat that has been blended with spices and other seasonings and usually stuffed in natural or manufactured casings”.
The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. Sausage makers use almost all parts of the animal carcass that cannot be used in other ways. The less tender cuts and organ meats are ground, spiced and made into delicious sausages.
There are lots of innovative ways that you could use sausages besides having them with your Toast and Eggs at Breakfast. You could slice / dice fried sausages and serve them on crackers with cheese as an appetizer. Dice them and add in salads, soups, curries, etc. Grill the sausages and eat with a creamy garlic dip. Use them in Casseroles and Bakes with other vegetables and meats or you could just make a very delicious curry dish with them as under.
RECIPE FOR BANGALORE PEPPER SAUSAGES
Ingredients
1 kg Ground pork (add a sufficient amount of small finely cut pieces of Fat to the mince)
2 pieces cinnamon about 1 inch each
4 cloves
1/2 teaspoon nutmeg powder
Salt to taste
2 teaspoons pepper corns
1 teaspoon garlic paste
2 tablespoon chopped coriander leaves (optional)
Sufficient quantity of casing for stuffing the sausages
Roughly powder the cinnamon, cloves and pepper. Mix all the ingredients together well and stuff into the casing. Grill or Fry when required. These sausages should be kept in the refrigerator and used up within 2 weeks as no preservatives have been used.
The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. Sausage makers use almost all parts of the animal carcass that cannot be used in other ways. The less tender cuts and organ meats are ground, spiced and made into delicious sausages.
There are lots of innovative ways that you could use sausages besides having them with your Toast and Eggs at Breakfast. You could slice / dice fried sausages and serve them on crackers with cheese as an appetizer. Dice them and add in salads, soups, curries, etc. Grill the sausages and eat with a creamy garlic dip. Use them in Casseroles and Bakes with other vegetables and meats or you could just make a very delicious curry dish with them as under.
RECIPE FOR BANGALORE PEPPER SAUSAGES
Ingredients
1 kg Ground pork (add a sufficient amount of small finely cut pieces of Fat to the mince)
2 pieces cinnamon about 1 inch each
4 cloves
1/2 teaspoon nutmeg powder
Salt to taste
2 teaspoons pepper corns
1 teaspoon garlic paste
2 tablespoon chopped coriander leaves (optional)
Sufficient quantity of casing for stuffing the sausages
Roughly powder the cinnamon, cloves and pepper. Mix all the ingredients together well and stuff into the casing. Grill or Fry when required. These sausages should be kept in the refrigerator and used up within 2 weeks as no preservatives have been used.
Tuesday, March 18, 2014
SANDRAS ASIAN DRESSING or DIPPING SAUCE
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| A balanced Asian dipping sauce that youll find complimentary to seafood, pot stickers, and so much more... |
Posted by Sandra
INGREDIENTS:
¼ cup rice vinegar
1-1/2 teaspoons low-sodium soy sauce½ teaspoon dijon mustard
1 small garlic clove, grated
1 teaspoon fresh ginger, grated
Pinch of red pepper flakes
1/3 cup olive oil
METHOD:
In a small bowl, whisk all the ingredients, except the olive oil. Add olive oil in a slow and steady stream until emulsified, and use to your hearts content. Refrigerate for up to one week.
Keerai Mandi Mulai keerai Sirukeerai or Araikeerai Mandi
This keerai mandi recipe is another recipe which again stands as an example for the tasty cooking of chettinad ladies with very few ingredientsMandi as I have mentioned in one of my recipes before is water collected while washing rice (soaked rice water will be thick).If you can’t find this water at the time of preparation dissolve1/2 teaspoon of rice powder in a cup of water. This keerai mandi is supposed to retain the original taste of the green as no dhal is used. Nowadays with the help of pressure cooker cooking this keerai mandi is a 5 minute job. As all of us are aware of the importance of taking greens regularly in our diet, is eager of finding new recipes. This recipe for sure will be a worth try.
Ingredients
Nicely minced greens-1 bunch (2 cups)
Chopped small onion-10
Small jeera-1 teaspoon
Red chilli-3
Arisi Mandi-1 cup
Method
Wash the keerai before cutting. Cut it into small pieces. Chop the onions too. Keep the mandi also ready. Keep a small cooker or pressure pan in the stove. In 1 teaspoon of oil season the mandi with a teaspoon of small jeera and red chilies. Add the minced onion and sauté well. Now add the keerai also and sauté in low fire for 5 minutes till water comes out of the green. Add the mandi water into the keerai now .Mix well .Add the salt needed also. Close the cooker and pressure cook for 5 to 6 minutes in medium fire. Wait for the pressure to release and open the cooker. Slightly smash the green with a big ladle. I seldom smash it, but I have often heard people telling that they will (kadayirathu) smash it to a smooth paste. There is no need to smash it to a smooth paste.Slightly smash it when it is hot.
Method
Wash the keerai before cutting. Cut it into small pieces. Chop the onions too. Keep the mandi also ready. Keep a small cooker or pressure pan in the stove. In 1 teaspoon of oil season the mandi with a teaspoon of small jeera and red chilies. Add the minced onion and sauté well. Now add the keerai also and sauté in low fire for 5 minutes till water comes out of the green. Add the mandi water into the keerai now .Mix well .Add the salt needed also. Close the cooker and pressure cook for 5 to 6 minutes in medium fire. Wait for the pressure to release and open the cooker. Slightly smash the green with a big ladle. I seldom smash it, but I have often heard people telling that they will (kadayirathu) smash it to a smooth paste. There is no need to smash it to a smooth paste.Slightly smash it when it is hot.
Sunday, February 16, 2014
Chundakkai Pachadi or Sundakkai pachadi Turkey Berry hot and sour gravy
Anybody from chettinad, who were blessed to live there for sometime (many from chettinad now are in a category as very rare visitors during functions) would have tasted this curry prepared with atmost care by their grand mother or mother. I had my childhood days in kerala and I have seen this plant on the road side grown as a wild shrub because of its rapid spread as a weed in disturbed lands,I don’t think there was any taker for this wonder vegetable there. The tamilians there would have used it. But this was a very special vegetable in chettinad and the cooks at home used to make tasty pachadi out of it when we visited chettinad during the holidays.
More than the taste of this curry, It has got wonderful medicinal value. I have to mention one thing here, coming to home remedies whenever I tell my mom that somebody is having cough at home she will tell fry chunda vathal powder it and mix it with hot rice and give.If I tell some body is having stomach problem, the same remedy. If I tell her any of us is aneamic again she will tell take lot of chundakkai.I used to think Oh God Amma has only this answer for all ill. But as we are used to listening to our parents without much question on these home remedies, I too used follow what she told.
More than the taste of this curry, It has got wonderful medicinal value. I have to mention one thing here, coming to home remedies whenever I tell my mom that somebody is having cough at home she will tell fry chunda vathal powder it and mix it with hot rice and give.If I tell some body is having stomach problem, the same remedy. If I tell her any of us is aneamic again she will tell take lot of chundakkai.I used to think Oh God Amma has only this answer for all ill. But as we are used to listening to our parents without much question on these home remedies, I too used follow what she told.
But when I started browsing I understood that she is correct and that it is used in many Ayurvedic treatments as a medicine.It is used in the treatment of cough and as a tonic of liver.It is very good in controlling blood pressure .In Tamil Nadu, the fruit is consumed directly or as cooked food like Sundakkai Sambar, Sundakkai Poriyal, Sundakkai pachadi. We all have seen sundakkai vathal used in vatha kuzhambu.After soaking this veg in curd and drying, the final product is fried in oil as Sundakkai vattral.
I am not sure whether this vegetable is available in the market in all places. But it is very simple to grow this in our kitchen garden if you manage to get the seeds of this plant or a small plant itself.
Morethan for its medicinal value, all in my home love its taste.It should be cooked with much care and dedication to bring the full taste. Tender sundakkai is to be used for pachadi.The tough ones can be used for making sambar.
Ingredients
Sundakkai-1 cup(tender ones)
Small onion chopped-20
Tomato-1
Sambar powder-1 teaspoon
Turmeric powder-1 teaspoon
Tamarind paste-1 teaspoon
Cooked Thoor dhal-1/4 cup
To season
Musrad seed-1 teaspoon
Small jeera-1 teaspoon
Curry leaf-little
Corriander leaves to season
Procedure
Select tender sundakkai while cutting. Split into 4 and put into water. Mince onion and tomatoes. Cook thoor dhal one whistle less than you cook for sambar. Keep the kadai in the stove. Season the pachadi with the items given in to season in 1 table spoon of oil.Add the onion and tomatoes and saute for 3 minutes. Now add the cut sundakkai and saute in medium fire for 5 minutes.If sauted nicely,there will be no bitter taste in the curry. After sauting add the water that is there on top of the cooked dhal.(If there is not much water in your cooked dhal, add a cup of water into it, mix it lightly and take out that water.).Add turmeric powder. Half close the kadai and cook for 6 to 7 minutes in medium fire till the Sundakkai cooks soft. Now add little more dhal water and sambar powder.cook for 3 minutes. Add the salt needed and the tamarind paste now. When the curry boils add the cooked thoor dhal left and cook for 5 more minutes. You should not cook long after adding dhal as the curry will turn very thick. Garnish with coriander leaves. This gravy will be semi solid .This can be mixed with rice as well as used as a side dish for curd rice.
Morethan for its medicinal value, all in my home love its taste.It should be cooked with much care and dedication to bring the full taste. Tender sundakkai is to be used for pachadi.The tough ones can be used for making sambar.
Ingredients
Sundakkai-1 cup(tender ones)
Small onion chopped-20
Tomato-1
Sambar powder-1 teaspoon
Turmeric powder-1 teaspoon
Tamarind paste-1 teaspoon
Cooked Thoor dhal-1/4 cup
To season
Musrad seed-1 teaspoon
Small jeera-1 teaspoon
Curry leaf-little
Corriander leaves to season
Procedure
Select tender sundakkai while cutting. Split into 4 and put into water. Mince onion and tomatoes. Cook thoor dhal one whistle less than you cook for sambar. Keep the kadai in the stove. Season the pachadi with the items given in to season in 1 table spoon of oil.Add the onion and tomatoes and saute for 3 minutes. Now add the cut sundakkai and saute in medium fire for 5 minutes.If sauted nicely,there will be no bitter taste in the curry. After sauting add the water that is there on top of the cooked dhal.(If there is not much water in your cooked dhal, add a cup of water into it, mix it lightly and take out that water.).Add turmeric powder. Half close the kadai and cook for 6 to 7 minutes in medium fire till the Sundakkai cooks soft. Now add little more dhal water and sambar powder.cook for 3 minutes. Add the salt needed and the tamarind paste now. When the curry boils add the cooked thoor dhal left and cook for 5 more minutes. You should not cook long after adding dhal as the curry will turn very thick. Garnish with coriander leaves. This gravy will be semi solid .This can be mixed with rice as well as used as a side dish for curd rice.
Tuesday, February 4, 2014
SANDRAS B L A S T SANDWICH or APPETIZER
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| Bacon, Lettuce, Avocado, Sprouts, and Tomato (B.L.A.S.T.) Sandwich = SCRUMPTIOUS! |
Cook: 7 Mins.
Posted by Sandra
INGREDIENTS
6 slices peppered smoky bacon
4 slices of quality bread
mayonnaise (for spreading)
romaine lettuce leaves
½ ripe avocado, peeled, deseeded, and sliced
½ cup sprouts
½ tomato, sliced
Kosher salt and ground pepper to taste
***Optional:
--I sometimes add provolone or pepper jack cheese slices as well ;)
METHOD
Place a large nonstick skillet over medium heat. Once hot, add the bacon and cook until brown and crisp for about 7 minutes. Transfer to a paper towel lined plate to drain.
Lightly toast the bread slices, and then spread each with mayonnaise. Layer on the bacon, lettuce, avocado, sprouts, and tomatoes onto two of the toasted slices of bread. Season with kosher salt and ground pepper to taste, and place remaining two toasted slices of bread on top, then cut in half. ~ Enjoy!
~~~~~~~~~~~~~~~
Tip: This sandwich is absolutely wonderful when served with a side of tomato soup ;)
Saturday, January 25, 2014
Pineapple Jam or Pineapple Murraba
Ingredients:
1. 2 cups pineapple cut in small pieces
2. 1 1/2 cups white sugar
3. 1/2 teaspoon saffron
4. 1/4 cup almond and cashew chopped
Method:
1. Clean and cut pineapple small - medium pieces.
2. In heavy bottom saucepan mix sugar and pineapple.
3. Cook in medium to high flame about 25 to 30 minutes.
4. First 5 minutes cook this mixture very low flame and stir occasionally.
5. After 5 minute sugar is dissolve than cook about 20 minutes in medium high heat and still stirring occasionally.
6. Check sugar syrup consistency its come out one thread (one tar) or sticky and thick than take it out. Add saffron, almond and cashew.
7. After cool completely store this murraba air tight glass jar and store about one year.
8. Dont over cook otherwise after process your pineapple is hard.
Tips:
* Buy Pineapple sweet (ripe) and cut in big pieces (Not very big).
* Sugar syrup making process is most important part of any kind of murraba so carefully check after 10 minutes.
* This murraba you can store in room temperature about 1 month and than store in refrigerator.
Tuesday, January 21, 2014
The Simpson’s Bovine University or PETA Propaganda… who do you trust
I just received an email, with the photo you see here, in response to my Chicken and Biscuits video recipe clip. Apparently the vegetarian that sent it (I’m assuming they’re a vegetarian) found it in the PETA online newsletter. OK, very amusing. While I’m a devote Omnivore, and feel good about eating any and all living things, I do understand (and respect) the vegetarian point of view. That’s why I’m posting today’s clip, from The Simpsons, called “Bovine University.” It is a very scientific (Im kidding), and well researched (Im kidding), instructional video that clearly explains why it’s ok to eat meat (Im kidding). I think that if the average vegetarian understood more about the food chain, they may change their views (Im kidding). Enjoy!
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