A Man, a Can, a Microwave: 50 Tasty Meals

A Man, a Can, a Microwave: 50 Tasty Meals You Can Nuke in No Time

46 pages | PDF | 12 Mb

First came A Man, a Can, a Plan: 50 Great Guy Meals Even You Can Make. The Sunday Star-Ledger cheered it as a "foolproof, not to mention spill-proof guide to manly success in the kitchen." And the Detroit News exclaimed, "Dude, this cookbook is for you."

Next came A Man, a Can, a Grill: 50 No-Sweat Meals You Can Fire Up Fast. Cookbook author Andrew Schloss, who wrote Cooking with Three Ingredients and Dinner's Ready, called the recipes "easy, flavorful...streamlined and smart. Real food-so good that no one will ever guess your secret is in the can."

Now there's A Man, a Can, a Microwave-and all those "dudes" who helped put the "Grill" book on the New York Times how-to bestseller list will be pleased to know that David Joachim and the editors of Men's Health haven't lost a beat. The 50 guy-friendly, nuke-able meals using packaged ingredients are fun to make and great to eat-and include such tasty dishes as "Italian One-Dish Fish," "Teriyaki Beef with Broccoli," and "Painless Paella." With step-by-step recipes and full-color photos, A Man, a Can, a Microwave, like the previous books in the series, is a perfect gift for anyone learning to cope in the kitchen. Make sure he has a can opener-and a hearty appetite!

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Cuisine Magazine -March 2010

Cuisine Magazine  -March 2010

English | PDF | 180 pages | 61.9Mb

Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.

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Dish Magazine- April/May 2010

Dish Magazine- April/May 2010

English | 132 pages | PDF | 27.60 Mb

This beautiful magazine will inspire you to cook and eat good food - each issue is packed with seasonal recipes for everything from a dinner party with friends to casual dining during the week, accompanied by handy tips on techniques and ingredients. Stunning photography features throughout the magazine with stories celebrating food producers, chefs and food locations too. Dish is the perfect magazine for those who love to cook, those who aspire to new heights in their cooking and those who simply love to read about good food.

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Sourdough Bread

Sourdough Bread

Ingredients 

1 c. sourdough starter*
6 c. bread flour**
3 c. water
2 t. salt
1/4 t. yeast

* Recipe  on sourdough starter as another recipe below

** Bread flour works best, but all-purpose flour will also work out just fine. If you want a whole wheat loaf, you can substitute whole wheat flour in a roughly 1 to 1 proportion. I personally find that a loaf made of 100% whole wheat flour, especially flour I grind myself, a little too heavy for my family. Using 50% home-ground whole wheat flour produces a nice loaf. Some of the rise times might need to be adjusted if your kitchen is cool.

Method

 1. Start by pouring two cups of room temperature tap water (not warm) into a very large bowl. Scoop out 1 c. of sourdough starter and stir it in. The starter likes being stirred up and aerated, so stir or whisk it together vigorously.

Take a moment to replenish your starter right now. If you're making one batch of sourdough and using one cup of starter, replenish with 1/2 c. water and 1 c. flour. If you're making two batches at once (which is what I usually do) you'll replenish the starter with 1 c. water and 2 c. flour. The proportion of water to flour is usually 1 part water to 2 parts flour. If the starter gets too thick or too thin, you can adjust according.

2. Stir in 1/4 t. yeast and 3 c. bread flour. Mix until smooth.

(It's been brought to my attention that I should not need any commercial yeast at all if I'm using yeast-rich sourdough starter. That's true for me in the summer when my kitchen is 85 degrees. In the winter, my ambient kitchen temperature often stays around 55 degrees and I use that 1/4 t. for a little boost. Using only 1/4 t. means that the yeast flavor doesn't dominate the sourdough flavor.)

3.Stir in the 3rd cup of water. Add the salt and mix thoroughly. The salt will slow down the fermentation. This is a good thing. The longer the sourdough takes to rise, the more sour the bread will be. If you're not comfortable with this much salt, you can reduce the amount. It will affect the flavor though, so experiment a little.

4. Stir in the remaining 3 c. bread flour. Stir until completely mixed. You do NOT need to knead this bread. The sourdough starter will actually do that for you. All those little yeasts get rowdy and over time inspire gluten fibers to form. This gives the bread its unique sourdough texture. 

5. Cover the bowl of dough with a towel and set aside in a draft-free place. Don't be jiggling the dough while it's doing its thing. Leave it alone. And then leave it alone some more. The bread dough needs to just sit and do its thing for 12-15 hours. When it's done, the dough will be bubbly and BIGGER than it was at the start. If the bubbles start to pop, then it's gone too long. It doesn't hurt to peek at it from time to time.

(Sometimes you can see a little bit of clear liquid accumulating around the edges of the dough. This is actually a by-product of the fermentation process of the sourdough yeasts. The old miners called that hooch!

Now, let me make some disclaimers. First, if your kitchen is particularly warm or this is the middle of the summer, you might need to shorten this first rise time. If you notice the bubbles popping, then the dough ready for the next step. You CAN slow things down by refrigerating the dough at any point.)

6. Now it's time for the step that we call "turning out the dough." Start by sprinkling some more flour across the top of the dough. Then plunge your hands into the flour bin and get thoroughly floured up. Start by sweeping your hand around and under the dough in the bowl. Go stick your hand in the flour bin again. Scoop the dough up and over. Get a little more flour on your hands. Scoop and roll the dough over. It shouldn't take too many scoops and sweeps before the dough starts feeling elastic and practically alive! Turn the dough out onto a well-floured surface OR a large piece of plastic wrap that has been sprayed with nonstick spray.

Now comes the less-fun part: washing out the bowl. I use a plastic grocery club card to scrape all the bits of dough off the bowl. After washing and thoroughly rinsing the bowl, dry it completely.

7. The dough is ready for its second rise. You have two options. You can either oil the inside of the bowl so that the dough will roll out easily when it's time to put it in the oven.

Or, if you're feeling slightly less virtuous and green, you can just put the dough on the plastic wrap into the bowl. The dough will come off the plastic wrap easily because you sprayed a nonstick spray on it, remember?

8. Yes, we're letting the dough rest. The sourdough still has not finished creating gluten fibers, so it needs a few more hours. Cover the bowl with a towel and set in a draft-free area. How long the dough rests will depend a lot on the room temperature. If your kitchen is fairly cool, you should let the dough rest another 4-5 hours. If your kitchen is warm, you'll want to keep an eye on things and consider baking the bread after only 2-3 hours.

Pay attention to the dough during this stage. The thing that you do NOT want is for the starter to consume all the available fuel (flour) in the dough. If that happens, the dough will collapse in on itself after rising. If you see signs of the dough starting to collapse--that means the bubbles are bursting and the center of the dough begins to sag a little--it's time to hustle that bread into the oven.

9. The type of pan you use is actually very important. The very best option is a heavy cast iron dutch oven with a cover. I also use a covered roasting pan made by Pampered Chef that I got from a thrift store for $7.

The key is the cover. You'll need a cover to create a miniature steam oven for the first 30 minutes of baking. I use pans that are 8 - 12 quarts in size. The pan should be at least 8 quarts in size. If you want to divide the bread into two smaller loaves because you only have smaller pans, everything stays the same in terms of baking time.

Another important feature to pay attention to is the sides. The sides of the pan need to be straight or tapering out. If the top of the pan is narrower than the widest part of the pan, don't use that that pan! You'll never get the loaf out.

Pyrex dishes work very well for this method of bread-making with one important caveat. If you set the heated pyrex on a surface with ANY moisture on it at all, the pyrex will explode, sending shards of glass everywhere. I blew up some of my best casserole dishes before I settled on my cast iron.

Turn your oven on to 450 degrees and stick the pan and cover in to preheat for 30 minutes.

10. Pull the pan out of the oven, being very careful not to burn yourself. Sprinkle corn grits or oatmeal on the bottom of the pan. This will keep the bread from sticking.

Gently roll the dough out of the bowl and into the pan. Pop the cover back on and put it in the oven. Bake at 450 degrees for 30 minutes.Then remove the cover and bake for an additional 15 minutes. This will brown up the top of the bread.

After a total of 45 minutes, you'll carefully take the bread out of the oven and tip it out onto a cooling rack.IF you can resist sneaking a slice right away, you're a far better individual than anyone who lives in MY house.

The very best time to eat any bread is about 30 seconds after it comes out of the oven. The very best WAY to eat bread is with butter dripping off of it. Running over your fingers and down your arm. Dripping off your elbow.

Alternative Baking Option #1
The easiest way to bake this bread is in the oven of course, but there are two very workable alternatives that allow you go a little greener (although I'm a little leery of using the word "greener" in the same sentence as the words homemade bread.)

The first option can be done in the winter if you heat with a wood stove. In some parts of the country, heating with a wood stove is the most responsible way to heat a home. If that's you, consider using the heat in your woodstove to bake your bread.

You want to wait until the coals are very hot and the firebox of the woodstove is completely heated. Level the coals and set the cast iron Dutch oven in the coals. Place hot coals on top of the Dutch oven lid to provide heat from all sides.

The trickiest part of this option is that you'll need to figure out how long to bake it. You probably don't need to preheat the pan (that would just make this more complicated than it's worth.) Put the dough inside the pan and put the cover on. You will have to check the bread from time to time. Depending on how your woodstove is configured, you may want to leave the lid on the pan the entire time to avoid getting ash on the bread.

If your wood stove is VERY hot, it won't take a full 45 minutes. When you're checking your bread, use a quick-read thermometer (available for under $10 at a regular grocery store. You can sometimes even get a quick-read thermometer for $1 at the Dollar Store.) The bread will be done in the middle when the internal temperature is 185-190 degrees on the quick-read thermometer.

What you can't see about my Dutch oven in these pictures is that this pan has legs on the bottom. I maneuver around them when I bake in the oven, but when I bake in the woodstove or over coals those legs are extremely important. Although the pan nestles into the coals, the legs keep the pan from sitting heavily on the coals. This helps with temperature control.

This method of baking bread should really not be attempted by kids. The Dutch oven is heavy and maneuvering it in and out of the wood stove could be quite dangerous for a child. Even adults need to be very, very careful.

Alternative Baking Method #2
During the summer, using the wood stove is not very convenient (unless you live in someplace that is pretty much frozen year round.)

A second alternative to using your oven is to bake the bread inside a kettle-style grill. Get plenty of coals red hot. Set the Dutch oven in on top of them. Arrange coals on the lid of the Dutch oven. Put the lid of the grill on.

If the wood stove is likely to bake hotter than a 450 degree oven, the grill is likely to bake slightly cooler than a 450 degree oven. So keep track of the internal temperature of your bread with a quick-read thermometer. There's a balance here though. The more often you take off the lid of the Dutch oven, the more heat it loses. So don't check every two minutes or the bread will NEVER get done.

When you bake the bread on the grill, you can easily take the lid off for the last 15 minutes or so of baking as long as you put the domed cover of the grill back ON.

You can also bake your bread over a campfire. It's a little harder to get the coals hot enough, but it can be done. If you're baking on a campfire, be sure to pile plenty of coals on top of the Dutch oven lid. Do NOT take the lid off for the last 10 to 15 minutes of baking. The bread won't brown up on the top with no heat source over it.

Recipe by : Barb Kelley

Sourdough starter

Sourdough starter

This recipe is adopted from Lauren Groveman’s I Love to Cook Book 

This sourdough starter appears in Lauren’s recipe for Pane di Casa.. 

Ingredients 

2 c. warm water
1 teaspoon, plus a little of mild honey
2 TBSP yeast
4 cups all-purpose flour

In a large mixing bowl, combine the water, honey and yeast. 

When the yeast is dissolved and bubbly, stir in 2 c. flour until smooth. 

Add the rest of the flour 1/2 c. at a time, stirring until well-mixed each time. 

Cover the bowl securely with plastic wrap and let it sit. It will initially balloon up HUGELY, and then settle down. (Once it settled, I transferred it to a plastic ice cream bucket and put the lid on.) 

Let it sit and ferment for 4 days in a warm spot.

After 4 days, uncover the mixture and stir well. 

You can either store it in the refrigerator, in which case you have to “feed” it once a week, or 

on your counter, in which case, you feed it every day.

To feed the starter, take out 1 cup (after stirring it well) and either discard it or use it in a recipe. Then add 1 c. each of warm water and flour. Mix well and cover again. Note that, since you are removing 1 c. and adding 2 c. each time, the starter does grow gradually. I periodically take out more than 1 cup.

Cuisine - January 2010

Cuisine - January 2010
English | PDF | 181 pages | 80.1Mb

Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.

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Taste Magazine– Issue 9

Taste Magazine– Issue 9 
PDF | 64 pages | English | 7.1 MB

TASTE – The magazine for Food Enthusiasts
Recipes, Culunary Secrets and non-credit courses from the Culinary Institue of America®

Bread baking, like life, can be done simply or elaborately. You can make bread with a few basic ingredients and without a lot of gadgetry and you don’t have to be an expert to do it. Anyone can make fine artisan breads at home—all it takes is the knowledge of ingredients, equipment, and techniques.
Most home bakers don’t have a fancy brick oven, and many people get nervous at the mere mention of the word “yeast.” Not to worry; it isn’t as scary as you think. For one thing, commercial yeast is easier than ever to use. Thanks to the development of instant dry yeast, you can blend the yeast granules with the flour you are using without having to proof it first. A big plus!


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Herb Companion - April/May 2010

Herb Companion - April/May 2010
PDF | 65 pages | 19 Mb | English

Articles of the Herb Companion cover everything from recipes and reviews to people and places. Every two month a jam packed issue will get you started on living a healthier, better-balanced and more meaningful life!


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Low Fat Buffalo Wings

Low Fat Buffalo Wings 

 Buffalo wings are traditionally deep fried. But we don't have a deep fryer here at home, nor do I intend to risk my kitchen to cobble together one (once you've had one kitchen fire you don't want to repeat the experience.) So, this recipe calls for broiling/baking the wings after they've been marinating in a spicy sauce.

 

Ingredients 

1 1/2 tbsp hot sauce 

1 pinch cayenne

1/4 tsp paprika

1/2 lb chicken tenders

Celery sticks

 DRESSING 

1/2 cup reduced-fat blue cheese dressing 

1/4 cup low-fat mayonnaise 

3 tbsp crumbled blue cheese

Method 

1. Preheat the oven to 375 degrees. In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture.
2. Place the chicken tenders on a small nonstick baking sheet
. Bake, uncovered, for 15 minutes until chicken is tender.
3. Combine the dressing ingredients. Serve the dressing with the chicken and celery sticks.  

4 SERVINGS

Cheese Cake

Cheese Cake 

(Indian Style) 

Chenna poda is a Oriya dish made with paneer (white cheese). Fresh paneer is mixed with sugar and kneaded into very soft dough. This paneer is then baked till its golden brown outside and thoroughly cooked inside. Here is a home version of the famous Orissa chenna poda made with small quantity of paneer.
Makes: Two 5 X 1 Paneer Cakes.

Ingredients

Home Made Paneer (white cheese) 2 Cups
Sooji 1 tbsp
Sugar 1 1/4 Cups
Cardamom 2
Salt a small pinch
Ghee 1/2 tsp

Method 
Bruise the cardamom and remove the seeds.
Thoroughly grind the seeds into fine powder and keep aside.

In a mixing bowl, add fresh paneer and mash it thoroughly with help of a spatula.
Add sooji, sugar, salt and cardamom powder to the paneer and knead the mixture into very soft dough.
Divide the dough into two portions.

Take two of around 5 – 6 inch wide and inch height oven safe dishes or ramekins.
Grease the ramekins with little ghee.
Sprinkle quarter tsp of sugar on both the ramekins.
Put the ramekins in microwave for few seconds until the sugar melts and caramelizes a little.
Rotate the ramekin to let the caramelized sugar stick to the sides of the dish as well.
Take each portion of the paneer dough and place it in the ramekin.
Carefully press the paneer into the ramekin with help of fingers and level it.

Preheat the oven to 350 F.
Bake for half an hour and reduce the heat to 300 F and bake for 10 – 15 more minutes.

Test the cake by inserting a toothpick into the cake.
If the toothpick comes out clean, the cake is done.
Let the cake cool off inside the oven if necessary before removing.
Cool the cake to room temperature and turn the ramekin upside down to remove the paneer cake onto a plate.
Serve paneer cake immediately or you can refrigerate it for upto a week.
Notes: Use a pound cake tin or cake tin to bake a bigger cake, which takes more time to bake.

Suggestions: Taste the paneer mixture and adjust the sugar according to your preference. Make sure to test the cake very often during the last stage to prevent it from burning.
Variations: Also add cashews and raisins to the paneer before baking. A quarter tsp of baking powder can also be added for better results.
Other Names: Cheese Cake, Paneer Cake, Chenna Poda Peetha.

Lollipop

Lollipop  
Lollipops are an old-fashioned sugar candy favorite. You can vary the colors or flavors to suit your tastes. Make sure you have an accurate candy thermometer for this recipe!

Ingredients
1 3/4 cups granulated sugar
1 1/2 cups light corn syrup
1 cup water
2 teaspoons candy flavoring oil, any flavor
1/4 teaspoon liquid food coloring (any color) lollipop molds - any shape
lollipop sticks
sucker bags
twist ties
 

MethodPrepare molds by lightly spraying with non-stick cooking spray and inserting sucker sticks. In a large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring. When syrup temperature reaches 260 degrees F., add color. Do not stir; boiling action will incorporate color into syrup. Remove from heat at 300 degrees F. or when drops of syrup from hard, brittle threads in cold water. After boiling action ceases, add flavoring oil and stir. Pour syrup into lightly oiled lollipop molds and allow to cool at room temperature (do not refrigerate) . Remove from molds and wrap in individual plastic sucker bags and tie with a twist tie. Depending on mold size, this recipe will make about 30 - 40 suckers.

TIPS :
Lollipops should be wrapped as soon as they cool to prevent them from absorbing moisture. Store them in a cook, dry place. If you leave them unwrapped, roll them in granulated sugar to coat the outside and prevent moisture.
Be careful the mixture is very hot! It hardens and cools quickly once it touches the cold metal of the molds.

Vermicelli in Spicy Yogurt

Vermicelli in Spicy Yogurt

This is a variation of daddhojanam or the Andhra yogurt rice which is made with leftover plain steamed rice and yogurt. Here, vermicelli is boiled in plenty of water till cooked. It is then mixed with plain yogurt which is later tempered with regular South Indian spices.
Makes: around 2 Servings of Vermicelli in Spicy Yogurt.

Ingredients
Vermicelli 1 Cup
Yogurt 1 1/2 Cups
Green Chiles 1 – 3
Ginger 1 inch Piece
Turmeric Powder a pinch
Salt to taste

To Garnish
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Asafoetida a pinch
Oil 1 tbsp

Method 
Remove stems, wash and finely chop the green chiles.
Peel, wash and mince the ginger.
Bring to boil 2 cups of water, add vermicelli, few drops of oil and salt.
Boil the water till vermicelli is just cooked and transparent (around 3 – 5 minutes).
Strain the vermicelli and keep aside.

In a mixing bowl, whisk together yogurt, few tablespoons of water, turmeric powder and salt.
Carefully stir in cooked vermicelli.

Heat oil in a pan on medium flame , add all talimpu ingredients in order.
When chana dal starts to change color, add minced ginger and green chiles.
Fry briefly and remove from heat.
Heat the tempering a bit and add to the vermicelli and yogurt mixture.
Mix thoroughly and serve vermicelli in spicy yogurt.
Notes: Make sure not to overcook the vermicelli / semya.

Suggestions: If the mixture is too thick, add a splash of water and mix again. Adjust yogurt if required.
Variations: You can also add a tbsp of fresh pomegranate seeds. Finely chopped cilantro can also be added to the tempering.
Other Names: Semya Daddhojanam, Vermicelli in Spicy Yogurt, Seviyan.

Taste of Home - April/May 2010

Taste of Home - April/May 2010
84 pages | PDF | 16.10 Mb

Taste of Home magazine is America's #1 cooking magazine. Find a variety of healthy home-style recipes for meals on a budget for every size family in each issue of Taste of Home magazine.


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Sambar Powder

Sambar Powder

Ingredients
Coriander Seeds 1 cup
Dried Red Chiles 1 – 1 1/2 cup
Black Peppercorns 1 tbsp
Cloves 1 (optional)
Cumin Seeds 1 tbsp
Cinnamon 1 – 1 1/2 inch stick
Toor Dal 2 tbsps

Method 
Heat heavy bottomed skillet on medium-high heat.
Roast each ingredient seperately until aromatic and change color.
Grind all ingredients in a mixture into fine powder.
Store tight and refrigerate for further use.

Notes: Some sambar mixtures also call for fenugreek seeds, sesame seeds, mustard seeds, tamarind, turmeric… It completely depends on how you make your sambar.

Spicy Sambar

Spicy Sambar 

Sambar (vegitable soup) is the star of all south Indian vegetarian dishes, and it can be served with  idly, dosa, rice and even chappathies..
 

Ingredients

Toor Dal 1 cup
Tamarind 2-3 inch sized ball
Tomatoes (plum) 5
Onion 1
Bottle Gourd 6×6 inch piece
Green Chillies 3
Turmeric Powder 1/2 tsp
Salt to taste

Masala

Whole Dried Red Chiles 6-8Coriander Seeds 1 1/2 to 2 tbsps
Cloves 4
Cinnamon 1 inch stick

To Garnish

Fenugreek Seeds a pinch
Urad Dal 2 tsps
Mustard Seeds 2 tsps
Cumin Seeds 2 tsps
Broken Red Chiles 3
Curry Leaves 5
Hing a pinch
Oil 2 tbsps

Method 
Remove stems, wash and slit green chillies.
Peel and chop bottle gourd into small cubes.
Wash and chop 4 of the tomatoes into cubes.
Grind one tomato(coarsely chopped) into smooth paste using water if required.
Peel, cut in half and slice the onion.

Soak the tamarind in 1 cup of water and extract the pulp.
Wash and cook the dal in 2 1/4 cups of water for 3 whistles using pressure cooker.
Mash the cooked dal roughly and keep aside.

Finely grind the masala ingredients into fine powder using a blender.
(You can roast the masala ingredients before grinding.)

Heat oil in a deep vessel, add all talimpu ingredients in order.
Then add tamarind pulp, chopped bottle gourd, onion, tomatoes, green chillies, turmeric powder, salt and 2-3 cups of water.
Cook covered until all the vegetables are almost cooked. Leave a little crunch to the vegetables.

Add ground masala powder, mashed dal, pureed tomato and water (to attain required consistency).
Let it bubble on medium-low flame for 10-15 minutes.
Serve with idly, dosa, rice etc…

Notes: You can also grind few tbsps of grated coconut along with tomato and add to sambar.

Pani Puri.

Pani Puri.
Pani Puri is a popular street snack with small crisp poori stuffed and filled with spicy water. Fine sooji is kneaded into soft dough along with little maida. The dough is divided into small portions and each portion is rolled into small poori. Garbanzo and potato are cooked and mashed along with spices for spicy filling for pani puri. A spicy herb water is prepared to dip the pani puri just before serving.
Makes: around 50 Pani Puri.

Ingredients
Fine Sooji 1 Cup
Plain Flour 1 1/2 tbsp
Water 1/2 Cup
Salt to taste

Pani
Fresh Mint Leaves 1/2 Cup Packed
Fresh Coriander Leaves 1/2 Cup Packed
Green Chiles 1 – 2
Ginger 1 inch Piece
Tamarind Extract 2 tsps
Lemon Juice 1 1/2 tsps
Roasted Cumin Powder 1 tsp
Black Salt 1/4 tsp
Red Chile Powder 1/4 tsp
Salt to taste

Stuffing
Cooked Chickpeas 1/2 Cup
Potato 1 Medium
Onion 1/2 of Small One
Chaat Masala 1/4 tsp
Cumin Powder 1/2 tsp
Red Chile Powder 1/2 tsp (optional)
Salt to taste

Method 
Cook the potato in enough water till soft. Peel and mash the potato.
Peel and finely chop the onion.
For the pani puri filling, mix together mashed potato, cooked chickpeas, chopped onion, chaat masala, cumin powder and salt.

For pani, blend all the pani ingredients with little water into smooth paste.
Dilute the ground paste with enough water (around a cup).
Adjust any seasonings if required and keep refrigerated.

In a mixing bowl, add fine sooji, plain flour and salt.
Pour 80% of the water at a time and mix.
Add remaining water when necessary and knead into a somewhat soft dough.
Cover the pani puri dough with a damp kitchen towel and rest it for 10 – 15 minutes.

Then divide the dough into around 50 almost equal parts.
Roll out each divided portion into around 2 inch diameter circle.
If the dough sticks to the pin, apply little oil to the rolling pin to ease the rolling process.
Rolled out poori looks not too opaque but little transparent.
Place each rolled out small puri on a damp kitchen towel.
Don’t let the rolled out puris dry out.
Place another damp kitchen towel on top of rolled out puris if necessary to not let the air dry them.

Heat a deep frying pan on medium high heat, add oil and let it get hot.
Then slowly drop around 5 – 8 puri depending on the width of the frying pan.
Lightly press each puri to help it puff up.
Once puffed and light golden color on both sides, remove onto absorbent paper.
Repeat the same with remaining puri.
Store tight deep frying puri for a week or two.
The pani and the stuffing can also be stored in a refrigerator for about a week.

When ready to serve, tap one side of the puri to make a hole.
Stuff a tsp or more of the potato garbanzo filling into each puri.
Dip each stuffed puri into prepared pani and consume immediately.
Notes:Make sure to get the pani puri dough right.

Suggestions: If the puri of pani puri doesn’t puff up, these could be some possible reasons. First, the dough might have gone wrong. Dough has to be pliable and little soft. Or the puri is rolled out too thick for it to puff up. Or the oil is not hot enough for the puri to puff up. Or the puri has dried out in the open air for the puri didn’t puff up.
Variations: There are numerous versions for filling and stuffing for pani puri. Sprouted moong, garbanzo beans, onions, potato, boondi, dal moth etc can be used as a filling. Amchur, raw mango pulp, black pepper powder, sugar or jaggery (if pani has to be sweet), chaat masala, etc can be added to the pani.
Other Names:Gol Gappa, Phuchka, Phoochka, Bataashaa, Gup chup, Pani Poori.

Biryani Masala Powder.

Biryani Masala Powder.

Biryani masala powder is a spice blend which is used while making most kinds of biryani. There are hundreds of versions for biryani masala powder while this particular one is basic and consists of cloves, cinnamon, cardamom, coriander seeds, nutmeg and mace.
Makes: around 1 Cup of Biryani Masala Powder.

Ingredients
Cloves 10 Gms
Cinnamon 5 Gms
Green Cardamom 5 Gms
Coriander Seeds 10 Gms
Nutmeg / Jaiphal / Jajikaya a big Pinch
Mace / Jaji Puvvu 1 inch Piece

Method 
Grind all the ingredients into fine powder using a spice blender.
Store the biryani masala powder in a tight fitting jar.
Biriyani masala stays fresh for 4 – 6 months.
Notes: Make sure to grind everything into fine powder.

Suggestions: To reduce the heat, reduce the amount of cloves a little.
Variations: You can also add caraway seeds, fennel seeds, cumin seeds, black peppercorns to the spice blend if you wish. You can also add powders like dried ginger powder, red chile powder, turmeric powder etc. Some spice blends contain whole ingredients like dried plums, bay leaf / masala aku, black cardamom etc..
Other Names: Biryani Masala Powder, Biriyani Masala Powder.

Idiyappam.

Idiyappam.

Idiyappam is a South Indian dish that looks like steamed noodles, also called string hoppers. Rice flour is made into dough with hot water. The dough is then pressed with a muruku maker to form strings / noodles. These are then steamed to prepare idiyappam.
Makes: around 4 Servings of Idiyappam.

Ingredients
Rice Flour 1 Cup
Grated Coconut 1 tbsp (optional)
Salt to taste
Oil 1 tsp

Method 
In a mixing bowl, add rice flour, oil and a pinch of salt.

Bring a cup of water to boil and remove from heat.
Slowly pour the hot water into the mixing bowl and mix with a spoon.
When the mixture is warm enough to handle, knead the rice flour into a soft dough.
Divide the dough into two or more portions.
Place one portion of dough into muruku maker.

Grease the idly mold with few drops of oil and sprinkle few pinches of grated coconut on each mould.
Press the muruku maker and move it in circular motions for the dough to form strings into the idly mold.
Cut the strings when the mold is full.
Repeat the same with remaining dough and fill the muruku maker with the dough.

Steam the idly mold in a closed pot of boiling water for 6 – 10 minutes.
Remove the idiyappam onto a serving plate and serve with any gravy curry like a vegetable stew or chickpeas curry or potato curry etc.
Notes: For thinner strings, use the plate with much smaller perforations, in which case the squeezing of muruku maker becomes little tough.

Suggestions: If the idiyappam is too soft, steam the idiyappam for few more minutes. If the idiyappam comes out too hard, they must have been over steamed.
Variations: You can lightly roast the rice flour if you wish.
Other Names: String Hoppers, Idiyappam, Noolappam, Noolputtu.

Vegetarian Times - April 2010

Vegetarian Times - April 2010
PDF | 95 pages | 32.1 Mb | English

Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.


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Taste Magazine – Summer & Fall 2009

Taste Magazine – Summer & Fall 2009
PDF | 56 pages | English | 7.3 MB

TASTE – The magazine for Food Enthusiasts
Recipes, Culinary Secrets and non-credit courses from the Culinary Institue of America®

With the warm weather upon us, it’s time to fire up the barbecue, clean off the outdoor furniture, and enjoy the pleasures of alfresco dining. Whether it’s tailgating, picnicking, or throwing some steaks on the grill, home entertaining can be delicious, affordable, and fun.


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Spicy Buttermilk

Spicy Buttermilk

Home made yogurt is blended with water to make buttermilk. A tempering is prepared with cumin, mustard seeds along with green chiles, curry leaves and cilantro. Then buttermilk is churned along with tempering. This spicy buttermilk is often served chilled during summer months.
Makes: 2 Servings of Spicy Buttermilk.

Ingredients

Plain Yogurt 1 Cup
Water 1 Cup
Green Chiles 1
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 2
Cilantro few Sprigs
Lemon Juice 1 tsp
Salt to taste
Oil 1/2 tsp

Method 
Remove stem, wash and finely chop green chile.
Remove the seeds inside the green chile to reduce the heat.
Wash and finely chop cilantro.
Wash and tear the curry leaves.

Heat oil in a small pan, add cumin seeds and mustard seeds.
When mustard seeds start to splutter, add green chiles, curry leaves and cilantro.
Remove from heat and let it cool to room temperature.

In a deep vessel, pour yogurt, water, lemon juice, above tempering and salt.
Churn all the contents thoroughly with a whisk.
Pour onto serving glasses and serve spiced buttermilk chilled.
Notes: Make sure to adjust the water consistency according to the preference.

Suggestions: Adjust the spice with green chiles. Use a blender to thoroughly blend yogurt and water. Then stir in the tempering for a quicker process.
Variations: You can also avoid tempering if you wish. A small piece of ginger can also be added for extra heat.
Other Names: Spicy Buttermilk, Talimpu Majjiga.

Classic Barbecue Sauce

Classic Barbecue Sauce

If you like a rich, thick barbecue sauce on your ribs, then this is the perfect one for you. By using tomato sauce and tomato paste instead of ketchup you get a richer flavor in your barbecue sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
 

Ingredients:
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1/4 cup minced onion
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons olive oil
3 cloves garlic crushed
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper to taste
 

Method
Cook minced onion and garlic in olive oil until onions turns opaque. Add remaining ingredients, mix thoroughly and allow to simmer for about 20 minutes. Makes about 1 1/2 cups of barbecue sauce.

Oven Barbecued Brisket

Oven Barbecued Brisket

A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it’s baked. Here we use a full-flavored, smoky barbecue dry rub, then it’s slowly baked and basted. Brisket cuts are notoriously fatty, but the flat "first-cut" section is a far better choice for healthy eating than the fattier "point cut." It may be worth calling ahead to make sure your supermarket or butcher has one on hand.

Servings: 12 servingsTotal Time: 12 hours (including 8 hours marinating time)
Ease of Preparation: Easy
Health: Healthy Weight, Low Sodium, Low Sat Fat, Low Carb, Low Calorie, Heart Healthy, Diabetes Appropriate


Ingredients:

Oven Barbecued Brisket
2 medium shallots , minced
2 cloves garlic , minced
4 teaspoons chili powder
4 teaspoons smoked paprika or Hungarian paprika
2 teaspoons ground cinnamon
2 teaspoons dried oregano
1 teaspoon kosher salt
4 pounds first-cut brisket (or flat-cut), trimmed of fat
1/4 cup Worcestershire sauce
1 14-ounce can no-salt-added diced tomatoes
1/4 cup packed dark brown sugar
1/4 cup cider vinegar

Method
1: Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.

2: Pour Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.

3: Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.

4: After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.

5: Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions)

Pineapple Mango Pie

Pineapple Mango Pie

 
Ingredients
4 1/2 cups mangos, peeled and sliced
1 (8 ounce) can crushed pineapple, drained
1 1/4 cups white sugar
1/4 cup packed light brown sugar
2 tablespoons apple juice
5 tablespoons instant tapioca
1 tablespoon butter, softened
1 recipe pastry for a 9 inch double crust pie
 

Method
Preheat oven to 400 degrees F (205 degrees C).
Mix the mangos, drained crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 minutes.
Pour filling into the unbaked pie shell, and dot with butter or margarine. Cover with top crust, and seal edges. Cut slits in top of outer crust.
Bake at 400 degrees F (205 degrees C) for 1 hour, or until bubbles burst slowly and crust is a nice golden brown color. Let pie cool, and serve at room temperature.

8 Servings

Food Network Magazine- April 2010

Food Network Magazine- April 2010
PDF | 194 pages | 68.7 Mb | English

Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars!


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Saveur - April 2010

Saveur - April 2010
English | PDF | 105 pages | 42.4Mb

Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.
 

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Unniyappam

Unniyappam

 A delicious Indian Style snack made with rice flour, banana and brown sugar

Ingredients

500 grams - Rice flour, lightly roasted
500 grams - Small banana, mashed
500 grams - Jaggery (brown Sugar), more or less as to taste
1 cup - Milk ( optional )
1/2 cup - Coconut bits /thenga kothu
10 to 12 - Cardamom, powdered
2 tbsp - Ghee (Butter)
A pinch of salt
Oil to fry

Method

1. Melt jaggery with little water and make a thick syrup out of it. Strain to take out any impurities. Cool the syrup.
2. To a mixing bowl, add rice flour, mashed banana, cardamom powder, salt, coconut bits, ghee, jaggery syrup and mix well to form a thick batter, which is like a idli batter consistency.

Let the batter sit for an hour. In the meantime if the batter has thicken up or is too tight, add milk to make it again to a idli batter consistency.
 

3. Heat a unniyappam pan, like the one above in the picture. Pour oil in each impressions like in picture. Let the oil heat up, then pour the batter into each impression.

4. On low medium heat fry the unniyappams uncovered, till the bottom turns golden in color.

5.  With the help of a fork turn the unniyappam to cook on the other side to a golden color. Take out of the oil and drain on a paper towel.

Serve during evening  tea session

For variation -
1. Use wheat flour instead of rice flour. It's equally tasty with wheat flour.
2. Dates and raisins can be used instead of banana for a different taste. Grind to a paste dates and raisins. Add jaggery as to taste.
3. Over ripe plantains can be used. Steam, mash plantain and use to make unniyappam

Spiced & Fried Small Shrimp

Spiced & Fried Small Shrimp

Unakka Chemmeen Chammanthi

Ingredients
1 cup - Dried small shrimps
8 to 10 - Dried whole red chilies
1/2 cup - Freshly grated coconut
5 flakes - Garlic
small piece - Ginger
A small marble size - Seedless tamarind
2 sprigs - Curry leaves
Salt to taste

Method

1 ) Heat a pan with little coconut oil, add dried shrimps, red chilies and on a low flame fry, taking care not to burn the ingredients till the shrimps are fried and cooked in that low flame. Take off the stove and cool.

2 ) Add to a blender / grinder, the fried ingredients, run the blender and powder the shrimp and chilies. Then add garlic, ginger, curry leaves, tamarind, coconut and salt to taste. Run the blender and grind all the ingredients well to a coarse mixture.

Okra / Lady's Finger Masala Fry and Curry

Okra / Lady's Finger Masala Fry and Curry

 Vendakka (Okra) masala, which can be made as a masala fry or as a curry by adding coconut milk.

Ingredients 

to make masala fry

1/2 lb - Okra / Vendakka
5 big - Shallots, chopped
3 - Green chili, slit in center
4 big - Garlic flakes, crushed & minced
1/2 '' piece - Ginger, grated
1 medium - Tomato, chopped
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
2 tsp - Coriander powder
1 sprigs - Curry leaves
Oil, preferably coconut oil

Method

1 ) Wash and dry okra. Trim off the top and bottom. Slit in center and cut to two parts and cut each part into two and set aside.

2 ) Heat oil in a pan, add okra in small batches and fry very lightly. Don't have to brown it. Take out of the oil and drain.

3 ) After okra is done, add curry leaves, shallot, green chili, garlic and ginger. Fry in oil for 2 minutes in simmer. Add tomato and fry for a minute.Then add red chili, turmeric and coriander powder. Fry the powders, then add fried okra, salt to taste and mix with the masala. Stir and cook okra in the masala for 2 minutes. Let the masala coat the okra well. Take off the stove and serve.

Serve as a side dish with rice or roti.

To make this masala fry into a curry: 

Add 1 cup to 1.5 cup coconut milk and bring to a boil. Cook for minute and take off the stove. Coconut milk depends on how much of gravy you want.
 

Serve with steamed white rice. 

Rice Flour Bread Toast

Rice Flour Bread Toast

This is a simple and easy bread toast prepared with rice flour and yogurt. Rice flour and yogurt are mixed together along with ginger green chile paste and cumin seeds. This mixture is used as a bread spread and then the bread is toasted on a pan on both sides till its golden brown in color.
Makes: 4 Rice Flour Bread Toasts.

Ingredients

Wheat or White Bread Slices 4
Rice Flour 4 tbsps
Plain Yogurt 2 – 3 tbsps
Green Chiles 1
Ginger 1 inch Piece
Cumin Seeds 1/4 tsp
Salt to taste
Oil 1 tbsp

Method 

Remove stems, wash and roughly chop green chiles.
Peel, wash and roughly chop the ginger.
Coarsely grind ginger and green chili.
In a mixing bowl, mix together rice flour, yogurt, ginger green chili paste, cumin seeds and salt into smooth thick paste without any lumps.

Heat a flat pan on medium high heat, apply a tsp of oil to the pan.
Spread a thick layer of the prepared rice flour mixture on one side of the bread slice with help of a spoon.
Carefully place the bread slice on the hot pan and fry it until its light golden in color.
Just before turning the bread slice on the other side, apply a thick layer of the rice flour mixture on the side.
Fry the other side of the bread slice until its light golden in color.
Remove the toasted bread onto a serving plate.
Repeat the same with remaining bread slices or if you have space on the pan, place couple of them at a time.
Serve rice flour bread toast immediately.
Notes: Make sure bread slice is toasted well.

Suggestions: If the rice flour mixture is too loose, add more rice flour and mix well. If the rice flour mixture is too thick, add more yogurt to it.
Variations: You can also throw in some herbs into the mixture. You can also toast the bread a little before applying the rice flour mixture.
Other Names: Rice Flour Bread Toast, Indian Style Bread Toast.

Vegetarian Times - March 2010

Vegetarian Times - March 2010
PDF | 93 pages | 33.2 Mb | English

Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.


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Kitchen Garden - April 2010

Kitchen Garden - April 2010
PDF | 109 pages | 63.4 Mb | English

Kitchen Garden Magazine - UK's No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.


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Roasted Peanuts Chaat

Roasted Peanuts Chaat

 

Peanuts are roasted in shallow pan until light brown in color. They are then cooled to room temperature and mixed with chopped onion, lemon juice and chaat masala along with others. Roasted peanuts chaat can be served in small portions as a tea time snack.
Makes: around 3 Servings of Roasted Peanuts Chaat.

Ingredients:

Raw Peanuts 1 1/2 Cups
Onion 1
Tender Green Chile 1 (optional)
Chaat Masala 1/4 tsp
Red Chile Powder 1/4 tsp
Lemon Juice 1 tbsp
Cilantro few sprigs
Raw Mango (grated) 1 tbsp (optional)
Salt to taste

Method 
Remove stems, wash, remove seeds and finely chop the green chile.
Peel and finely chop the onion.
Clean, wash and finely chop cilantro.
Heat a pan on medium heat, add raw peanuts and roast them until they change color (around 10 minutes).
Cool the roasted peanuts to room temperature.

In a mixing bowl, add chopped onion, green chile (if using), mango (if using), chaat masala, red chile powder, cilantro and salt.
Mix it thoroughly to combine all the flavors.
Finally stir in roasted peanuts and remove onto serving bowls.
Serve roasted peanuts chaat immediately.
Notes: Make sure to roast the peanuts well.

Suggestions: If the chaat is too spicy, stir in more lemon juice.
Variations: You can also add finely chopped tomato to the chaat. A tablespoon of sev also can be added.
Other Names: Roasted Peanuts Chaat, Veru Senagala Masala.
 

Mango Ginger Chutney

 

Mango Ginger Chutney

 

Mango ginger can be made into chutney just like regular ginger. Ginger is fried in tempered oil along with green chiles. Then it is ground into smooth paste with tamarind pulp. Mango ginger chutney stays for couple of days when refrigerated. Serve mango ginger / mavidi allam chutney with idly, dosa, vada etc…
Makes: around quarter cup of Mango Ginger Chutney.

Ingredients:

Mango Ginger / Mavidi Allam 4 inch Piece
Green Chiles 1
Tamarind 2 inch sized ball
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Ghee or Oil 1 tsp

Method 
Peel, wash and mince the mango ginger.
Remove stems, wash and slice the green chile.
Soak tamarind in few tablespoons of warm water and extract all the juice.

Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove half of the tempering onto a bowl.
Add ginger and green chiles into the remaining tempering.
Fry till ginger changes color, remove from heat.

Grind the fried ginger and tempering into smooth paste along with tamarind, turmeric and salt.
Remove the ground mango ginger chutney onto a bowl.
Add the reserved tempering to the chutney bowl and mix.
Serve mango ginger chutney with steamed rice or with idly, dosa, vada etc…
Notes: Make sure to fry the ginger well.

Suggestions: If the chutney tastes too hot, add more tamarind and grind into smooth paste or add a small piece of jaggery to cut down the heat.
Variations: You can also add little bit of jaggery while grinding the mango ginger to make the mavidi allam chutney sweet.
Other Names: Mango Ginger Chutney, Mamidi Allam Pachadi, Mavidi Allam Pachadi.

Rice Flour Chana Dal Roti

Rice Flour Chana Dal Roti

 

 This is a very traditional rotti made with rice flour. Rice flour is mixed with hot water along with soaked chana dal, chopped onion, green chiles, sesame seeds and cumin seeds. The prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides.
Makes: 2 – 3 Pacchi Senagapappu Tapala Rotti.

Ingredients:

Rice Flour 1 Cup
Onion 1 Small
Chana Dal 2 tbsps
Sesame Seeds 1 tsp
Cumin Seeds 1/4 tsp
Green Chiles 1 – 2
Salt to taste
Curry Leaves 3
Cilantro few Sprigs
Oil 1 tbsp

Method 
Peel and finely chop the onion.
Remove stems, wash and mash the green chiles.
Wash and finely chop the cilantro.
Wash and tear the curry leaves.
Soak chana dal in a cup of water for around 2 hours.
Bring to boil a cup of water and remove from heat.

In a mixing bowl, mix together rice flour, soaked chana dal, sesame seeds, cilantro, cumin seeds, green chiles and salt into smooth dough using the hot water. Add little more water if necessary.
Divide the dough into two to three portions.

Heat a flat pan on medium heat.
When pan gets little hot, place the dough on the flat pan.
Press the dough and spread it with help of wet fingers into thick roti (around 5 inch diameter).
Pour a tsp of oil on top of the roti.

Cook for a minute or two until the bottom side turns golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
When both sides turn golden brown, remove from heat.
Repeat the same with remaining portion(s).
Serve rice flour chana dal rotti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the roti well.

Suggestions: If the roti is still sticky inside, put it back on heat and cook on low flame till little crisp and well cooked .
Variations: Rice Flour Yogurt Rotti, Spicy tapala Roti etc…
Other Names: Rice Flour Chana Dal Roti, Pacchi Senagapappu Tapala Rotti, Biyyam Pindi Apachulu.

Raw Papaya Salad

Raw Papaya Salad

Som tam is a spicy salad made with shredded unripened papaya. Here green papaya is thinly shredded into long strips. Fresh red chiles and garlic cloves are crushed using a pestle. Then other ingredients are lightly mashed followed by shredded papaya.
Makes: around 2 Servings of Raw Papaya Salad.

Ingredients:

Green Papaya 1/4 Piece
Fresh Red Chiles 1 – 2
Garlic 2 Cloves
Tomato 1 Small
Dark Soy Sauce 1/2 tsp
Lemon Juice 1 tsp
Crushed Roasted Peanuts 1 tbsp
Brown Sugar or Jaggery 1 tsp
Salt to taste

Method 
Peel and wash the green papaya.
Use a julienne peeler to thinly shred the papaya (around 2 cups).
Wash and finely chop the tomato.
Peel the garlic cloves.
Remove stems and wash the green chiles.

Using a mortar and pestle, first crush the garlic and fresh red chiles together into paste by adding enough salt.
Then stir in tomatoes and mash them a little.
Stir in lemon juice, soy sauce, roasted peanuts, shredded papaya and salt.
Lightly mash and mix all the ingredients together.
Taste and adjust the seasonings if required.
Serve green papaya salad immediately.
Notes: If you can not crush the garlic with a pestle, use a grinder to grind them together and mix with all other ingredients.

Suggestions: Adjust the amount of spice or sweetness with red chile and sugar.
Variations: Shredded carrots, mango, yard long beans or cucumber can also be added. Add tamarind pulp or vinegar for sourness if you wish. Use slightly ripe papaya to avoid adding sugar. Add some herbs like basil for color.
Other Names: Raw Papaya Salad, Som Tam, Som Tum, Green Papaya Salad.

Pickled Beetroot

Pickled Beetroot

 

Beetroot are pickled just like carrots are. Like carrots, beetroot is cut into strips or chips and soaked in lemon juice till they mature. Green chiles can also be added for spice. Pickled beetroot are generally eaten with rice mixed with some sort of dal / dhal or just with yogurt rice.
Makes: around 1 1/2 Cups of Pickled Beetroot

Ingredients:

Beetroot 1 Large
Lemons 2
Green Chiles 2 – 4
Salt to taste

Method 
Peel, remove ends, wash and pat dry the beetroot.
Halve and chop the beetroot into 2 inch long strips.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.

Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar.
Add enough salt to the lemon juice and stir to dissolve.

Now stir in chopped beetroot and green chiles.
Cover and let the beetroot sit for a day or two to mature.
Serve pickled beetroot as an accompaniment to dal rice, yogurt rice etc..
Notes: Make sure to choose tender green chiles for milder spice level.

Suggestions: Make sure the jar is clean and dry for pickle to last longer.
Variations: Here are the pickled variations with carrots, baby ginger and green chiles. Chop the beetroot into thick circles if you wish.
Other Names: Beetroot in Lemon Juice, Pickled Beetroot.

Cooking for Two (Quick & Easy)

Cooking for Two (Quick & Easy)
Pages: 62 | PDF | 10.70 MB

Whether you're a new bride or just want to prepare the most delicious meals for the two of you, this book offers fail-proof tips and recipes to long treasure. Tasteful cozy brunches and breakfasts in bed, casual dinners at home, and quick, light lunches will bring good taste and nutrition to any time of the day or week.


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Mirror

Feel Good Food - Fall 2009

Feel Good Food - Fall 2009

Woman & Home's Feel Good Food is all about wonderful recipes and tips and how food can affect your health and mood. We are what we eat and Feel Good Food recipes will help to destress you, energise you - simple help you to feel GREAT

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