FOOD WORLD

What is Pongal?

2012-01-13T08:07:00.001-08:00

Pongal is the only festival of Hindu that follows a solar calendar and is celebrated on the fourteenth of January every year. Pongal has astronomical significance: it marks the beginning of Uttarayana, the Sun's movement northward for a six month period. In Hinduism, Uttarayana is considered auspicious, as opposed to Dakshinaayana, or the southern movement of the sun. All important events are scheduled during this period. Makara Sankranthi refers to the event of the Sun entering the zodiac sign of Makara or Capricorn.

In Hindu temples bells, drums, clarinets and conch shells herald the joyous occasion of Pongal. To symbolize a bountiful harvest, rice is cooked in new pots until they boil over. Some of the rituals performed in the temple include the preparation of rice, the chanting of prayers and the offering of vegetables, sugar cane and spices to the gods. Devotees then consume the offerings to exonerate themselves of past sins.

Pongal signals the end of the traditional farming season, giving farmers a break from their monotonous routine. Farmers also perform puja to some crops, signaling the end of the traditional farming season. It also sets the pace for a series of festivals to follow in a calendar year. In fact, four festivals are celebrated in Tamil Nadu for four consecutive days in that week. 'Bogi' is celebrated on January 13, 'Pongal' on Jan 14, 'Maattuppongal' on Jan 15, and 'Thiruvalluvar Day' on Jan 16.

The festival is celebrated for four days. On, the first day, Bhogi, the old clothes and materials are thrown away and fired, marking the beginning of a new life. The second day, the Pongal day, is celebrated by boiling fresh milk early in the morning and allowing it to boil over the vessel - a tradition that is the literal translation for Pongal. People also prepare savories and sweets, visit each other's homes, and exchange greetings. The third day, Mattu Pongal, is meant to offer thanks to the cows and buffaloes, as they are used to plough the lands. On the last day, Kanum Pongal, people go out to picnic.

A festival called Jalli kathu is held in Madurai, Tiruchirapalli and Tanjavur,all in Tamil Nadu, on this day. Bundles of money are tied to the horns of Pongal ferocious bulls which the villagers try to retrieve. Everyone joins in the community meal, at which the food is made of the freshly harvested grain. This day is named and celebrated as Tamilian Tirunal in a fitting manner through out Tamil Nadu.

Thus, the harvest festival of Pongal symbolizes the veneration of the first fruit. The crop is harvested only after a certain time of the year, and cutting the crop before that time is strictly prohibited. Even though Pongal was originally a festival for the farming community, today it is celebrated by all. In south India, all three days of Pongal are considered important. However, those south Indians who have settled in the north usually celebrate only the second day. Coinciding with Makara Sankranti and Lohri of the north, it is also called Pongal Sankranti.

Sweet Pongal Recipe

2012-01-13T08:06:00.000-08:00

Ingredients
» 1 cup Raw Rice
» 1/2 cup Green Gram Dal
» 1 cup Milk
» 3 cups Jaggery (powdered)
» 4 tbsp Ghee
» 2 tbsp Cashewnuts
» 2 tbsp Raisins
» 5 no Cardamoms (powdered)
» 2 no Cloves (powdered)
» 1 small piece Nutmeg (grated or powdered)
» A pinch of Saffron
» 2 1/2 cups Water

Method
1. Roast dry the green gram dal for a couple of minutes.
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
4. Strain the jaggery to remove the dirt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat the 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms, cloves nutmeg and saffron.
10. Mix well and serve hot.

Sakkarai Pongal

2012-01-13T08:04:00.000-08:00

Ingredients
» 2 litres Milk
» 1 1/2 cups Newly harvested Rice
» 1/4 cup Moong Dal
» 15 no. Cashewnuts
» 10 no. Almonds
» 30 no. Kishmis
» 1/4 level teaspoon Nutrieg Powder
» 1 1/2 cup Jaggery (grated)
» 1/4 teaspoon Saffron (crushed)
» 1 teaspoon Cardamom powder
» 2 tablespoons ghee

Method
1. Chop almonds and cashewnuts.
2. Clean kishmis.
3. Pour milk in the earthen pot called 'Pongapani' and place it on fire.
4. When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add jaggery and ghee.
5. Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron, nutrieg and cardamom powders.
6. Now, add the kishmis.
7. Bring to one or two good boils.

Ven Pongal / Venn Pongal

2012-01-13T08:02:00.000-08:00

Ingredients
» Rice 1 Cup
» Moong Dal 1/4 Cup
» Black Pepper Powder to taste
» Zera Powder 1 Tbsp
» Ginger Paste 1 Tsp
» Dry Dinger (Sukku) 1 Tbsp
» Heeng 1 Tsp
» Cashew for garnishing
» Margaring/Ghee 2 Tbsp
» Water 6 Cups
» Salt to taste

Method
1. Wash rice and dal together and drain nicely.
2. In the Rice cooker heat 1 tbsp ghee.
3. Add rice and dal. Fry till the ghee coats the mixture.
4. Add the rest of the ingredients, except Cashews.
5. Add water. Cover and cook.
6. Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
7. When rice gets fully mashed garnish with cashews

Fast Food

2011-12-14T05:17:00.000-08:00

Fast Food

When people all over the world are looking for a quick, easy meal to grab on the go, fast food is the common solution. With the efficient service, low prices and casual atmosphere, fast food seems like the ideal "all-American" choice. In fact, over 25 percent of Americans consume fast food every day.

Fast food does not have to be unhealthy, but most of the time it is; consumers often order foods with more fat, calories, sugar and sodium, and less nutrition and vitamins than is necessary. Keep reading to find out some more about what makes fast food so common in America and how to pick healthier options.

Just how common is fast food in America?
Unhealthy Fast Food
Nutritious Fast Food
Just how common is fast food in America?

According to this Google map, there are close to 50,000 fast food chains across the United States, with McDonalds being the largest restaurant chain. In the world, there are more than 500,000 fast food places. Kids between the ages of 6 and 14 eat fast food 157,000,000 times every month. Ninety-six percent of kids in school could recognize an image of Ronald McDonald, the face of McDonalds. The only recognizable figure that ranked higher was Santa Claus. To top it off, Americans spend nearly $100 billion on fast food every year.
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Unhealthy Fast Food

Most people don't consider fast food as their healthiest option. While there are some ways to eat a well-balanced, nutritious meal at a fast food restaurant, the unhealthy options are more common and more appealing. Often, someone can consume all of the calories they need for the entire day in one sitting at a fast food restaurant.

The most common vegetable served at fast food places is the potato in the form of French fries. There is no problem with eating fast food occasionally, but if you are eating it more than once a week, consider ordering some healthier options that are more nutritional. Check out these fast food comparisons. You might be surprised at what you find! For example, a McDonald's Triple Thick Shake has 1,000 calories more than a Wendy's Small Frosty.

Many foods are considered unhealthy if you eat too much of them—even healthy foods. Keep this in mind when ordering fast food. Don't opt for the super-size option, and keep reading to find out what healthy choices you can make.

You can check out this article (.pdf) for nutrition information of many fast food items.
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Nutritious Fast Food

Not all fast food is bad. Today, more and more fast food restaurants are offering healthier options and new menu items. There are also ways you can customize your order to be healthy for you. If you are looking for ways to cut down on some of the calories and extra fat in many fast food options, try some of the tips listed below.

Don't order the biggest sizes. While it may seem like a bargain to super-size your order, it is no bargain for your health. The largest sizes have the most fat, calories, sugar and sodium, and you will probably be just as satisfied with a smaller portion.
Sugar soda is full of sugar and calories, but it does not fill you up. It is important to stay hydrated, but make a smarter choice and select skim or low-fat milk, fruit juice, diet soda or water.
Sauces such as mayonnaise, tartar sauce, some spreads or salad dressing can add loads of extra fat and calories where you might not need them, as can cheese, sour cream, guacamole, gravy and "special" sauces. Order a sandwich without the condiments, or ask for them on the side so you can add your own. Most places give you more salad dressing than you need, so add it yourself and don't use the whole packet. Chose low-fat or reduced fat options when possible. Salads are a healthy option, especially with a healthier dressing.
Generally, fried foods are not the best choice. Choose items that are labeled as grilled or baked.
Go for the kids menu. The portions are smaller, and you can usually make substitutions. Another option is to bring half of what you order home to eat later instead of all in one sitting.
Choose from the items labeled as "healthy" or "light." Most places now offer special sections on their menu.
Fast food does not have to be bad for you. By making smart choices, eating fast food restaurants can be healthy.

CHICKEN MANGO RICE SALAD

2011-10-10T07:48:00.000-07:00

Ingredients:

3/4 tsp Black Pepper powder
11/4 tsp Salt
1 Mango, cubed
3 1/2 tblsp Lemon juice
11/2 cup Rice
600 gms boneless, skinless Chicken breasts
3/4 cup Coriander leaves, cut
3/4 cup Onion, cut
Cooking Oil

How to make chicken mango rice salad:

Cook rice and keep aside.
Heat one tbsp of oil in a big size frying pot and prepare the chicken.
Season with 1/4 tsp each of salt and pepper.
When the chicken is cool enough to handle, sliced it into bite size pieces.
Toss the rice with the chicken, onion, mango, 1/3 cup oil, the remaining salt and pepper, lemon juice, and coriander.

CHICKEN IN GREEN MANGO

2011-10-10T07:35:00.000-07:00

Ingredients:

450 gms Chicken, skinned, boned and cubed
2 tbsp Corn Oil
4-5 Curry leaves
1 tsp Ginger Pulp
300 ml Water
2 Green Chillies, cut
2 Medium Onions, sliced
1 Medium Green Mango, peeled and sliced
1 tsp Chilli powder
1/2 tsp Garlic Pulp
1 tsp Coriander powder
2 tbsp cut Coriander
2 Medium Tomatoes, quartered
1 tsp Salt
1/4 tsp Turmeric
1/4 tsp Onion seeds

How to make chicken in green mango:

Place the chicken cubes in a round dish and add the onion seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder.
Mix the spices into the chicken and add half the mango slices to this mixture as well.
In a medium saucepan, heat up the oil and fry the sliced onions until golden brown.
Add the curry leaves.
Gradually add the chicken pieces, stirring all the time.
Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed.
Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.

MANGO RECIPES

2011-10-10T07:33:00.000-07:00

Come summers and it is time to savour mangoes. In the Hindu mythology mango is known as "food of the Gods". Mango is popular throughout the world.There are lot of dishes that can be made from mangoes like milk shakes, juices, jam, jellies, pickles and mango papad. Even raw mangoes can be used in chunteys and curries. So here we have collected few mouth watering dishes for you.

INDIAN NONVEGETARIAN RECIPES

2011-05-22T06:09:00.000-07:00

Indian Chicken Recipes
Butter Chicken
Chicken Afgani
Chicken Chettinad
Chicken Curry
Chicken Dilruba
Murgh Do Pyaaza
Chicken Drumsticks
Chicken Korma
Murgh Makhani
Chicken Pakora
Chicken Tikka
Chicken Tikka Masala
Chilli Chicken
Coconut Curry Chicken
Murg Musallam
Saag Chicken

Fish Recipes
Amritsari Fish
Bengali Fish
Bharawan Macchli
Deep Fried Fish
Fish Curry
Fish Kofta Curry
Fish Korma
Fish Moilee
Fish Pakora
Fish Tikka
Fried Fish
Fish Curry
Green Masala Fish
Machhi Ka Salan
Indian Fish Curry
Patrani Macchi
Sarsoon Macchi
Tandoori Fish
Yogurt Fish

Eggs Recipes
Boiled Egg
Egg Biryani
Egg Curry
Egg Omelette
Egg Pakora
Egg Toast
Poached Eggs
Stuffed Eggs

Aloo Paranthas

2011-04-05T06:13:00.000-07:00

Region : Maharashtra
Preparation Time :30minutes
Serves For :2
Ingredients :
Potatoes Boiled : 4(big)
Turmeric Powder : 1/2spoon
Green Mirchies : 8(or)10
Curry Leaves,Coriander Leaves,Poodina Leaves : some
Channa Dal : 1spoon
Jeera : 1/2spoon
Mustard Seeds : 1/2spoon
Onion : 1
Atta : 1/2kg
Water : some
Gingergarlic Paste : 1spoon
Garam Masala Powder : 1/2spoon
Salt : to taste
Oil : for make the dish & parantha

Method of Preparation :

For atta dove: Take a bowl and in this add atta,salt in this add some water to make a dove. And keep aside for 30 minutes.

For aloo curry: take the potatoes remove it's peel, and next cut the onions,mirchies,potatoes. Take a kadai in this pour 3tspoons of oil when oil is heated in this add jeera,mustard seeds,channa dal,mirchies,onions,curry leaves,poodina leaves fry it for 1/2minute when onions come golden yellow colour in this add some turmeric powder. Next in this add potatoes and finally add some salt fry it for 10 minutes. When aloo curry is finished in this add some coriander leaves,garam masala remove it from the stove.Now the curry is finished.

For make the paranthas: take a pan on to the stove make the two roties in this stuff the aloo curry and when pan is heated add 2spoons of oil in it and make the paranthas in it. When aloo paranthas is ready take it in a plate and serve it with tomoto sauce.

Banana Ice Cream

2011-04-05T06:06:00.000-07:00

Ingredients :
Milk

- 1/2 litre
Sugar

- 3 tbs
Custard Powder or Refined Flour (Maida)

- 1 tbs
Ripe small bananas

- 2 (100gm )
Egg

- 2
Ice-cream Essence - 1 tsp

Method :

Boil the milk well. when it cools down mix the custard powder in a little milk and keep aside. Separate egg white and egg yolk. Boil the bananas in some milk. When it is done smash the bananas well after removing the seeds. Keep the remaining milk in a small flame and when it begins to boil stir in sugar and custard powder kept aside. Add the beaten egg yolk and the smashed bananas to it. Keep stirring while adding all the ingredients. Remove from the fire. When it cools down add the essence and beat well in a mixer. Keep it in a freezer to set. When it is half set take it out and add the egg white and beat it well. Again freeze it until solid.

Food Poisoning Symptoms, Signs and Causes (Wrongly spelled as Poisioning)

2011-02-11T05:20:00.000-08:00

Are you looking for food poisoning symptoms or signs? Know all the details below.

Food poisioning is related to unsafe food, dirty kitchen and dirty kitchen appliances. Your food is poisoned if you do not follow the cleanliness rules at your home. If you stick to some safety rules, food poisoning will never occur.
Every year about 5,000 people die from pathogens in food in the United States out of about 76 million become ill from food. The foods that may cause food poisoning include uncooked or undercooked foods mainly from animal sources, such as dairy products including cheese, meat, eggs or fish.

Causes of Food Poisioning

As all foods contain small amounts of bacteria, their poor handling and storage and improper cooking can multiply these bacteria in large numbers to cause illness. Food poisoning is caused commonly due to E. coli or Staphylococcus bacteria in contaminated food. Food poisoning often occurs from eating old dairy products, undercooked meats, foods left out of the refrigerator too long or salads that were cut long time back.

Eating foods in hotels, canteens, picnics, large parties, wedding dinners, etc. can cause food poisoning. Salads at such places are generally not properly washed and freshly cut.

Symptoms or Signs of Food Poisioning

The symptoms and signs of food poisoning vary with the source and extent of contamination. The symptoms range from upset stomach, diarrhea, nausea, fever, vomiting, abdominal cramps and dehydration, to more severe illness such as paralysis and meningitis. These symptoms occur within hours after eating contaminated food. The diagnosis of food poisoning is done by testing the stool.

Most food poisioning effects (symptoms) on body clear up in a few days on its own. In the case of continued illness seek medical advice. Children, elders, pregnant women and the persons who use antacids heavily are at more risk of getting food poison.

Following are the symptoms of food poisoning:

Nausea, Vomiting, Diarrhea
Bloody diarrhea or pus in the stool
Upset stomach, some abdominal pain, cramps
Fever that lasts longer than 24 hours
Dizziness, fainting, rapid heart rate
Weakness, numbness or tingling in the arms, legs or mouth
You should go to a Doctor if

the symptoms (signs) of food poisoning last for more than two days even after home food poisoning treatment OR

there is a fever with or without shivers or chills OR

there is a diarrhea that is very watery (If enough fluid is lost through diarrhea or vomiting, it can affect the body's salt balance ) OR

there is blood mixed in with the stools (could be due to E. Coli and other common food-borne pathogens) OR

there is pus or mucus (whitish-gray in color) mixed in with the stools OR

there are signs of dehydration (intense thirst, dry lips and tongue, increased heart and breathing rates, weakness, and dizziness.) OR

anyone else in your family is also sick with similar symptoms.

Risks of Food Poisioning

Infants, children and elderly people have a higher risk for food poisoning. You are at greatest risk if you are diabetic, have kidney disease, and a weak immune system.

Protein content of other High Protein Vegetarian Foods

2011-02-11T05:05:00.001-08:00

Description	Weight (g)	Measure	Content per Measure (g)
Buckwheat flour, whole-groat	120	1 cup	15.14
Buckwheat groats, roasted, cooked	168	1 cup	5.68
Bulgur, cooked	182	1 cup	5.61
Bulgur, dry	138	1 cup	11.70
Cornmeal, degermed, enriched, yellow	140	1 cup	17.21
Cornmeal, whole-grain, yellow	122	1 cup	9.91
Noodles, chinese, chow mein	45	1 cup	3.77
Oat bran, cooked	219	1 cup	7.03
Oat bran, raw	94	1 cup	16.26
Peanut butter, smooth style, with salt	16	1 tbsp	4.03
Quinoa, cooked	-	1 cup	11
Rice, brown, long-grain, cooked	125	195	5.03
Rice, white, long-grain, regular, cooked	158	195	4.25
Spaghetti, cooked, enriched, without added salt	140	1 cup	6.68
Spaghetti, whole-wheat, cooked	140	1 cup	7.46
Tempeh	225	1 cup	31
Tofu, firm, prepared with calcium sulfate and magnesium chloride	81	1/4 block	6.51
Wheat flour, white, all-purpose, enriched, bleached	125	1 cup	12.91
Wheat flour, whole-grain	125	1 cup	16.44
Wheat flour, white, bread, enriched	125	137	16.41
Whole wheat bread	2 slices	2 slices	5
Veggie burger	1 patty	1 patty	5-24

List of Foods High in Protein

2011-02-11T05:03:00.001-08:00

Description	Weight (g)	Measure	Content per Measure (g)
Alfalfa seeds, sprouted, raw	33	1 cup	1.32
Artichokes, (globe or French), cooked, boiled, drained, without salt	120	1 medium	4.18
Asparagus, canned, drained solids	72	4 spears	1.54
Asparagus, cooked, boiled, drained	60	4 spears	1.55
Asparagus, frozen, cooked, boiled, drained, without salt	180	1 cup	5.31
Avocados, raw, California	28.35	1 oz	0.60
Avocados, raw, Florida	28.35	1 oz	0.45
Beans, baked, canned, plain or vegetarian	254	1 cup	12.17
Beans, baked, canned, with pork and tomato sauce	253	1 cup	13.05
Beans, black, mature seeds, cooked, boiled, without salt	172	1 cup	15.24
Beans, Cowpeas (Blackeyed), immature seeds, boiled, without salt	165	1 cup	5.23
Beans, Cowpeas (blackeyed), immature seeds, frozen, cooked, boiled, drained, without salt	170	1 cup	14.43
Beans, Cowpeas, common (blackeyes, crowder, southern), mature seeds,	172	1 cup	13.30
Beans, Kidney beans, red, mature seeds, canned	256	1 cup	13.44
Beans, Kidney beans, red, mature seeds, cooked, boiled, without salt	177	1 cup	15.35
Beans, Lima beans, large, mature seeds, canned	241	1 cup	11.88
Beans, Lima beans, large, mature seeds, cooked, boiled, without salt	188	1 cup	14.66
Beans, Mung beans, mature seeds, sprouted, cooked, boiled, without salt	124	1 cup	2.52
Beans, Mung beans, mature seeds, sprouted, raw	104	1 cup	3.16
Beans, Navy beans, mature seeds, cooked, boiled, without salt	182	1 cup	15.83
Beans, Pinto beans, mature seeds, cooked, boiled, without salt	171	1 cup	14.04
Soybeans, mature cooked, boiled, without salt	180	1 cup	22.23
Beans, Snap beans, green, canned, regular pack, drained solids	135	1 cup	1.55
Beans, Snap beans, green, cooked, boiled, drained, without salt	125	1 cup	2.36
Beans, White beans, mature seeds, canned	262	1 cup	19.02
Beet greens, cooked, boiled, drained, without salt	144	1 cup	3.70
Beets, canned, drained solids	170	1 cup	1.55
Broccoli, raw	88	1 cup	2.62
Broccoli, cooked, boiled, drained, without salt	156	1 cup	4.65
Beets, cooked, boiled, drained	170	1 cup	2.86
Beets, cooked, boiled, drained	50	1 beet	0.84
Cabbage, Chinese (pak-choi), cooked, boiled, drained, without salt	170	1 cup	2.65
Cabbage, Chinese (pe-tsai), cooked, boiled, drained, without salt	119	1 cup	1.79
Cabbage, cooked, boiled, drained, without salt	150	1 cup	1.53
Cabbage, raw	70	1 cup	1.01
Cabbage, red, raw	70	1 cup	0.97
Carrots, cooked, boiled, drained, without salt	156	1 cup	1.70
Carrots, frozen, cooked, boiled, drained, without salt	146	1 cup	1.74
Carrots, raw	110	1 cup	1.13
Cauliflower, cooked, boiled, drained, without salt	124	1 cup	2.28
Cauliflower, frozen, cooked, boiled, drained, without salt	180	1 cup	2.90
Cauliflower, raw	100	1 cup	1.98
Celery, cooked, boiled, drained, without salt	150	1 cup	1.25
Celery, raw	120	1 cup	0.90
Corn, sweet, white, cooked, boiled, drained, without salt	77	1 ear	2.56
Corn, sweet, yellow, canned, vacuum pack, regular pack	210	1 cup	5.06
Corn, sweet, yellow, cooked, boiled, drained, without salt	77	1 ear	2.56
Corn, sweet, yellow, frozen, kernels cut off cob, boiled, drained, without salt	164	1 cup	4.51
Corn, sweet, yellow, frozen, kernels on cob, cooked, boiled, drained, without salt	63	1 ear	1.96
Cucumber, peeled, raw	119	1 cup	0.68
Cucumber, with peel, raw	104	1 cup	0.72
Dandelion greens, cooked, boiled, drained, without salt	105	1 cup	2.10
Endive, raw	50	1 cup	0.63
Garlic, raw	3	1 clove	0.19
Lentils, mature seeds, cooked, boiled, without salt	198	1 cup	17.86
Lettuce, cos or romaine, raw	56	1 cup	0.91
Lettuce, iceberg (includes crisphead types), raw	55	1 cup	0.56
Lettuce, looseleaf, raw	56	1 cup	0.73
Mushrooms, canned, drained solids	156	1 cup	2.92
Mushrooms, cooked, boiled, drained, without salt	156	1 cup	3.39
Mushrooms, raw	70	1 cup	2.03
Mustard greens, cooked, boiled, drained, without salt	140	1 cup	3.16
Okra, cooked, boiled, drained, without salt	160	1 cup	2.99
Okra, frozen, cooked, boiled, drained, without salt	184	1 cup	3.83
Olives, ripe, canned (small-extra large)	22	5 large	0.18
Onions, cooked, boiled, drained, without salt	210	1 cup	2.86
Onions, dehydrated flakes	5	1 tbsp	0.45
Onions, raw	110	1 whole	1.28
Onions, spring or scallions (includes tops and bulb), raw	100	1 cup	1.83
Parsley, raw	10	10 sprigs	0.30
Parsnips, cooked, boiled, drained, without salt	156	1 cup	2.06
Peas, edible-podded, cooked, boiled, drained, without salt	160	1 cup	5.23
Peas, edible-podded, frozen, cooked, boiled, drained, without salt	160	1 cup	5.60
Peas, green, canned, regular pack, drained solids	170	1 cup	7.51
Peppers, hot chili, green, raw	45	1 pepper	0.90
Peppers, hot chili, red, raw	45	1 pepper	0.90
Peppers, sweet, green, cooked, boiled, drained, without salt	136	1 cup	1.25
Peppers, sweet, green, raw	119	1 pepper	1.06
Peppers, sweet, red, raw	119	1 pepper	1.06
Potato, baked, flesh and skin, without salt	202	1 potato	5.05
Potatoes, baked, flesh, without salt	156	1 potato	3.06
Potatoes, boiled, cooked in skin, flesh, without salt	136	1 potato	2.54
Potatoes, boiled, cooked without skin, flesh, without salt	135	1 potato	2.31
Potatoes, hashed brown, home-prepared	156	1 cup	3.78
Pumpkin, canned, without salt	245	1 cup	2.70
Pumpkin, cooked, boiled, drained, without salt	245	1 cup	1.76
Radishes, raw	4.5	1 radish	0.03
Spinach, canned, drained solids	214	1 cup	6.01
Spinach, cooked, boiled, drained, without salt	180	1 cup	5.35
Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt	190	1 cup	5.97
Spinach, raw	30	1 cup	0.86
Squash, summer, all varieties, cooked, boiled, drained, without salt	180	1 cup	1.64
Squash, summer, all varieties, raw	113	1 cup	1.33
Squash, winter, all varieties, cooked, baked, without salt	205	1 cup	1.82
Squash, winter, butternut, frozen, cooked, boiled, without salt	240	1 cup	2.95
Sweet potato, canned, vacuum pack	255	1 cup	4.21
Sweet potato, cooked, baked in skin, without salt	146	1 potato	2.51
Sweet potato, cooked, boiled, without skin, without salt	156	1 potato	2.57
Tomatoes, red, ripe, canned, stewed	255	1 cup	2.42
Tomatoes, red, ripe, canned, whole, regular pack	240	1 cup	2.21
Tomatoes, red, ripe, raw, year round average	180	1 cup	1.53
Tomatoes, sun-dried	2	1 piece	0.28
Tomatoes, sun-dried, packed in oil, drained	3	1 piece	0.15
Watermelon, raw	286	1 wedge	1.77

Breastfeeding - Breastfeeding your Baby

2011-02-11T05:01:00.000-08:00

Some moms have a clear advantage when it comes to breastfeeding -- growing up in an environment where breastfeeding is supported and considered that standard way of feeding a baby. They may have family or friends who breastfeed their babies. So they likely feel comfortable breastfeeding their own baby and have lots of people to go to if they need help.

Other moms may not have much personal experience with breastfeeding, and may not get much support from those around them.

They can all likely use some help and advice to make sure they are breastfeeding their baby effectively.

Breastfeeding Benefits

Even as baby formula manufacturers try to make their products closer to breastmilk by adding nutrients such as prebiotics, nucleotides, antioxidants, DHA, and ARA, which are naturally present in breastmilk, the American Academy of Pediatrics holds that 'breastfeeding ensures the best possible health as well as the best developmental and psychosocial outcomes for the infant.'

The benefits of breastfeeding, both for the baby and the breastfeeding mom, are clear, including:

decreased rates of infections, including meningitis, ear infections, diarrhea, and colds
slightly higher scores on IQ tests for breastfed babies
a possible protective effect against SIDS
an earlier return to prepregnancy weight for breastfeeding moms
decreased risks of breast cancer and ovarian cancer for breastfeeding moms
And of course, it is usually more convenient and less expensive to breastfeed a baby vs. feeding him formula. Although health experts are working at improving breastfeeding rates and trying to make breastfeeding the 'cultural norm,' moms shouldn't feel guilty if they choose not to breastfeed. An iron-fortified baby formula is a good second best option to breast milk.

Getting Started with Breastfeeding

What's the best way to get started with breastfeeding?

Although taking a prenatal breastfeeding class is helpful, you can get a good start with breastfeeding your baby by nursing as soon as possible once your baby is born. In fact, the American Academy of Pediatrics recommends that "Healthy infants should be placed and remain in direct skin-to-skin contact with their mothers immediately after delivery until the first feeding is accomplished."

After that, you can expect to breastfeed your newborn baby about 8 to 12 times each day.

Other tips to help you get on the right track when you start breastfeeding include that you:

avoid supplementing your newborn baby with water, juice, or even baby formula unless your pediatrician says that it is medically necessary
wait to give your baby a pacifier until she is breastfeeding well, so that it doesn't cause any nipple confusion
watch for signs that your baby is breastfeeding well, including that she is having three to five wet diapers and three to four stools each day by the time she is three to five days old.
see your pediatrician by the time your baby is three to five days old to make sure she is feeding well and doesn't have jaundice
give your exclusively breastfed infant a vitamin D supplement
Breastfeeding Goals

Health experts have pretty ambitious breastfeeding goals for new moms. By 2010, as part of the Healthy People 2010 health objectives from the CDC, they would like to see:

75% of mothers breastfeeding in the early postpartum period
50% of mothers continuing to breastfeed at six months
25% of mothers breastfeeding to twelve months
How long do you plan on breastfeeding?

It is not something that breastfeeding moms commonly think about, but having a plan or goal for breastfeeding can be helpful.

For example, setting a goal for how long you want to breastfeed can help ensure that you won't stop early if you begin to have problems, as you get help and advice to keep going until you meet your goal.

And when considering how long to set your goal, remember that the American Academy of Pediatrics recommends that "breastfeeding should be continued for at least the first year of life and beyond for as long as mutually desired by mother and child."

Breastfeeding Help

In addition to articles on internet, breastfeeding moms can get a lot of help from other moms who have breastfed their babies or who are breastfeeding now, including family and friends.

Other great sources of help for breastfeeding support can include:

breastfeeding videos
breastfeeding books, such as The Nursing Mother's Companion by Kathleen Huggins
breastfeeding support groups
twin support groups
a lactation consultant
a pediatrician who is supportive of breastfeeding
Breastfeeding Problems

Some people expect breastfeeding to be easy -- that all babies are simply born ready to breastfeeding and all moms will moms will have enough breast milk to satisfy their baby. While it is sometimes that easy, many moms encounter some breastfeeding problems here and there, especially in the first few weeks after their baby is born.

Recognizing these problems early can help you make sure that you can the help you need so that you can continue breastfeeding without any interruptions.

List of High-Protein Foods and Amount of Protein in Each

2011-02-11T04:59:00.000-08:00

Shortcut: An ounce of meat or fish has approximately 7 grams of protein.
Beef

Hamburger patty, 4 oz – 28 grams protein
Steak, 6 oz – 42 grams
Most cuts of beef – 7 grams of protein per ounce
Chicken

Chicken breast, 3.5 oz - 30 grams protein
Chicken thigh – 10 grams (for average size)
Drumstick – 11 grams
Wing – 6 grams
Chicken meat, cooked, 4 oz – 35 grams
Fish

Most fish fillets or steaks are about 22 grams of protein for 3 ½ oz (100 grams) of cooked fish, or 6 grams per ounce
Tuna, 6 oz can - 40 grams of protein
Pork

Pork chop, average - 22 grams protein
Pork loin or tenderloin, 4 oz – 29 grams
Ham, 3 oz serving – 19 grams
Ground pork, 1 oz raw – 5 grams; 3 oz cooked – 22 grams
Bacon, 1 slice – 3 grams
Canadian-style bacon (back bacon), slice – 5 – 6 grams
Eggs and Dairy

Egg, large - 6 grams protein
Milk, 1 cup - 8 grams
Cottage cheese, ½ cup - 15 grams
Yogurt, 1 cup – usually 8-12 grams, check label
Soft cheeses (Mozzarella, Brie, Camembert) – 6 grams per oz
Medium cheeses (Cheddar, Swiss) – 7 or 8 grams per oz
Hard cheeses (Parmesan) – 10 grams per oz
Beans (including soy)

Tofu, ½ cup 20 grams protein
Tofu, 1 oz, 2.3 grams
Soy milk, 1 cup - 6 -10 grams
Most beans (black, pinto, lentils, etc) about 7-10 grams protein per half cup of cooked beans
Soy beans, ½ cup cooked – 14 grams protein
Split peas, ½ cup cooked – 8 grams
Nuts and Seeds

Peanut butter, 2 Tablespoons - 8 grams protein
Almonds, ¼ cup – 8 grams
Peanuts, ¼ cup – 9 grams
Cashews, ¼ cup – 5 grams
Pecans, ¼ cup – 2.5 grams
Sunflower seeds, ¼ cup – 6 grams
Pumpkin seeds, ¼ cup – 8 grams
Flax seeds – ¼ cup – 8 grams
How Much Protein Do You Need?

High Protein Foods Low in Saturated Fat - Find out which cuts of beef are lowest in fat

Vegetarian? Find out about getting enough protein using these Low-Carb Vegetarian Resources

Protein Rich Foods

2011-02-11T04:55:00.000-08:00

Surprisingly, some parents don't worry about finding calcium rich foods or iron rich foods, which kids often don't get enough of. Instead, they worry that their kids don't get enough protein in their diet because they don't like to eat meat.
Most can be reassured that their kids are getting plenty of protein in their diet though, especially when you consider that according to the American Academy of Pediatrics, 'protein is so abundant in the foods Americans eat, that most of us, children and adults alike, consume more than we need.'

Keep in mind that only about 10 to 20 percent of your calories are supposed to come from protein, with the rest coming from carbohydrates and fats.
Protein Requirements

Protein requirements depend on a child's age and weight. For example, the average 4-6 year old preschooler requires about 22 grams of protein a day, while an older 7-10 year old requires about 28 grams of protein a day.
Making things a little more complicated, protein requirements also depend on the 'quality' of protein your child eats and how easily digestible it is. In general, animal proteins, such as from milk, eggs, and meats, are considered highly digestible and higher quality than plant sources of protein. You don't have to worry about this though, as long as you vary which protein foods your child eats. Even if your child only eats plant sources of protein, as long as you pair them, such as by eating grains and legumes, you can get the right amounts of proteins in your child's diet.

Protein Rich Foods

I think that one of the reasons that parents don't think that their kids get enough protein in their diets is that they simply aren't aware that protein is in so many different foods! Many foods besides red meat are high in protein, which means that your kids are likely getting much more protein in their diet than you think.
Common protein rich foods can include:

Milk
Soy Milk
Eggs
Cheese
Yogurt
Peanut Butter
Lean Meats, Fish, and Poultry
Beans, Tofu, Lentils, and other Legumes
Grains, including bread and pasta
Nuts and Seeds
It can also be easy to find high protein foods by reading food labels and looking for foods with a higher protein number than other foods, such as from 6 to 10g or more.
Protein Fortified Foods

In addition to foods that naturally have a lot of protein in them, parents can also buy protein supplements, such as:
Protein fortified drink mixes, including Pediasure or Carnation Instant Breakfast
Protein Foods Kids Like

Some ideas for high protein foods that can combine more than one protein rich food, such as a cheeseburger, which includes meat, cheese, and a bun, include:
Tuna Fish Sandwich
Cheeseburger
Cheese Pizza
Peanut Butter and Jelly Sandwich
Macaroni and Cheese
Grilled Cheese Sandwich
Sources:

American Academy of Pediatrics. Guide to Your Child's Nutrition.

Healthy Breakfast Frittata

2011-01-10T05:49:00.000-08:00

Enjoy this tasty frittata recipe any time of the day. Serve with a large salad for a complete dinner meal.

Prep and Cook Time: 20 minutes

Ingredients:

½ medium onion, minced
4 medium cloves garlic, chopped
¼ lb ground lamb or turkey
1 + 2 TBS chicken broth
3 cups rinsed and finely chopped kale (stems removed)
5 omega-3 enriched eggs
salt and black pepper to taste

Directions:

Mince onion and chop garlic let them sit for 5 minutes to enhance their health-promoting benefits.
Preheat broiler on low.
Heat 1 TBS broth in a 9-10 inch stainless steel skillet. Healthy Sauté onion over medium heat, for about 3 minutes, stirring often.
Add garlic, ground lamb or turkey, and cook for another 3 minutes on medium heat, breaking up clumps.
Add kale and 2 TBS broth. Reduce heat to low and continue to cook covered for about 5 more minutes. Season with salt and pepper, and mix.
Beat eggs, season with a pinch of salt and pepper, and pour on top of mixture evenly. Cook on low for another 2 minutes without stirring.
Place skillet under broiler in middle of oven, about 7 inches from the heat source so it has time to cook without the top burning. As soon as the eggs are firm, it is done, about 2-3 minutes.Serves 2

Healthy Cooking Tips:

It is important to chop kale fine so it cooks in a shorter amount of time and allows its flavor to integrate with the other flavors. Also, make sure you break up the clumps of meat with a spoon while sautéing. This will also allow the flavor of the meat to seep into the other ingredients. Use a stainless steel skillet as close to 9-10 inches as possible so the vegetables don't overcook and you have some height to your frittata.

Nutritional Profile

Introduction to Recipe Rating System Chart

In order to better help you identify recipes that feature a high concentration of nutrients for the calories they contain, we created a Recipe Rating System. This system allows us to highlight the recipes that are especially rich in particular nutrients. The following chart shows the nutrients for which Healthy Breakfast Frittata is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the recipe doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this recipe's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance back up to see the ingredients used in the recipe and the number of serving sizes provided by the recipe. Our nutrient ratings are based on a single serving. For example, if a recipe makes 4 servings, you would be receiving the nutrient amounts listed in the chart by eating 1/4th of the combined ingredients found in the recipe. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this recipe and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.

Nutrient	Amount	%DV	Nutrient Density	World's Healthiest Foods Rating
Healthy Breakfast Fritata 1.00 serving 281.30 grams 293.78 calories
vitamin K	852.40 mcg	1065.5	65.3	excellent
vitamin C	124.23 mg	207.1	12.7	excellent
vitamin A	9270.30 IU	185.4	11.4	excellent
tryptophan	0.31 g	96.9	5.9	excellent
selenium	39.29 mcg	56.1	3.4	very good
protein	26.13 g	52.3	3.2	very good
manganese	0.94 mg	47.0	2.9	good
vitamin B2 (riboflavin)	0.76 mg	44.7	2.7	good
iodine	59.44 mcg	39.6	2.4	good
vitamin B12 (cobalamin)	1.75 mcg	29.2	1.8	good
phosphorus	258.36 mg	25.8	1.6	good
vitamin B6 (pyridoxine)	0.50 mg	25.0	1.5	good

World's Healthiest Foods Rating	Rule
excellent	DV>=75%	OR	Density>=7.6	AND	DV>=10%
very good	DV>=50%	OR	Density>=3.4	AND	DV>=5%
good	DV>=25%	OR	Density>=1.5	AND	DV>=2.5%

Chinese Chicken Cabbage Salad,

2011-01-10T05:14:00.000-08:00

Prep and Cook Time: 10 minutes

Ingredients:

4 cups napa cabbage, sliced thin
1 TBS extra virgin olive oil
1 TBS rice vinegar
1 tsp tamari
1 TBS minced ginger
1 medium clove garlic, pressed
2 TBS chopped cilantro
4 oz cooked chicken breast, shredded or cut into 1" cubes

Directions:

Toss all ingredients together and serve.

Serves 1

Nutritional Profile

Introduction to Recipe Rating System Chart

In order to better help you identify recipes that feature a high concentration of nutrients for the calories they contain, we created a Recipe Rating System. This system allows us to highlight the recipes that are especially rich in particular nutrients. The following chart shows the nutrients for which Chinese Chicken Cabbage Salad is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the recipe doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this recipe's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance back up to see the ingredients used in the recipe and the number of serving sizes provided by the recipe. Our nutrient ratings are based on a single serving. For example, if a recipe makes 4 servings, you would be receiving the nutrient amounts listed in the chart by eating 1/4th of the combined ingredients found in the recipe. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this recipe and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.

Nutrient	Amount	%DV	Nutrient Density	World's Healthiest Foods Rating
Chinese Cabbage Salad 1.00 serving 507.60 grams 386.43 calories
vitamin C	98.41 mg	164.0	7.6	excellent
tryptophan	0.42 g	131.3	6.1	excellent
vitamin A	4226.25 IU	84.5	3.9	excellent
protein	40.30 g	80.6	3.8	excellent
vitamin B3 (niacin)	15.94 mg	79.7	3.7	excellent
selenium	31.89 mcg	45.6	2.1	good
vitamin B6 (pyridoxine)	0.76 mg	38.0	1.8	good
phosphorus	276.87 mg	27.7	1.3	good
calcium	267.76 mg	26.8	1.2	good

World's Healthiest Foods Rating	Rule
excellent	DV>=75%	OR	Density>=7.6	AND	DV>=10%
very good	DV>=50%	OR	Density>=3.4	AND	DV>=5%
good	DV>=25%	OR	Density>=1.5	AND	DV>=2.5%

In-Depth Nutritional Profile for Chinese Chicken Cabbage Salad

ALLEPEY FISH CURRY RECIPE

2010-11-18T07:11:00.000-08:00

INDIAN RECIPES : ALLEPEY FISH CURRY RECIPE
Allepey Fish Curry is a delicious and popular dish in Kerala. Learn how to make/prepare Allepey Fish Curry by following this easy recipe.
Serves: 4 Preparation Time: 15 Min
Cooking Time: 30 Min Difficulty: Average
Rating: 5.0 Recipe Type: Non Veg.
Ingredients:
• 200 g Sear Fish, cubes
• 40 ml Coconut Oil
• 5 Green Chilies, slit
• 50 g Sambar Onion, sliced
• 10 g Ginger, sliced lengthwise
• 5 g Curry Leaves
• 2 Raw Mangoes, peeled & cut in cubes
• 6 g Turmeric Powder
• 20 g Red Chili Powder
• 200 ml Coconut Milk
• Salt, to taste
How to make Allepey Fish Curry:
• Take a deep pan and heat coconut oil in it.
• Put sliced sambar onion, green chilies, half of sliced ginger, half of curry leaves and peeled raw mango cubes in it.
• Saute well, till the onions turns translucent and mango is easily mashed.
• Add turmeric powder and chili powder to it and mix well again.
• Add salt and water in it and let the spices cook on slow flame.
• Pour coconut milk in it and let it cook for 5 more minutes.
• Now, carefully drop the fish cubes in the prepared mixture and cook till the fish is tender.
• Take a small saucepan and saute the remaining ginger and curry leaves in 1 tbsp of oil.
• Garnish the prepared fish with this mixture and serve hot, with rice.

Prawns Koliwada (Jhinga Koliwada)

2010-11-18T06:41:00.000-08:00

Serves: 4
Style: North Indian (Punjabi) Non-Vegetarian

400 gram(s) prawns shelled and deveined
2 teaspoon(s) red chilli (kashmiri) powder
1 teaspoon(s) garlic paste
1 teaspoon(s) ginger paste
½ teaspoon(s) thymol seeds (ajwain)
1 teaspoon(s) garam masala (hot spice mix)
1 tablespoon(s) lemon juice
1 tablespoon(s) plain flour
salt to taste and a pinch of orange-red color
oil to deep fry
onion slices and lemon wedges to garnish
Wash the shelled and deveined prawns well. In a bowl, mix the prawns with the rest of the ingredients till the prawns are well-coated with the spices. Marinate for about 3 hours.
Heat the oil till it is very hot and deep fry the prawns on medium heat till they are crisp.
Garnish with onion slices and lemon wedges.
TIPS:

The kashmiri chilli powder is of a very bright red color and is less hot compared to the normal type. It gives a lovely red color when added to any dish. The normal red chilli powder will do equal justice to the taste if not the color.
Fish slices can be used in place of prawns to give Fish Koliwada.
Serve hot with: a tall glass of chilled Appetizing Kokum in Yoghurt (Quick Sol Kadi) and Green Chutney (Hari Chutney)

INDIAN FISH CURRY RECIPE

2010-11-18T06:37:00.000-08:00

250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.

Preparation:

Marinate the fish in salt and turmeric powder for 15 minutes.
Shallow fry the fish pieces, drain and keep aside.
Grind the coriander leaves, garlic and green chillies.
Heat oil, add masala paste and fry till the oil separates out.
Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
Add about 1 cup water. Bring the gravy to a boil.
Add the fish slices and cook for 10 minutes.

INDIAN TANDOORI FISH RECIPE

2010-11-18T06:29:00.000-08:00

Ingredients:
2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil

How to make barbecued fish :

Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
Pre-heat the oven on maximum heat at broil.
Cover the oven tray with foil to avoid mess.
Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
Turn over and broil for about 8 minutes again.
Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
Serve the tandoori fish hot with your favorite chutney.

Fried Fish Amritsari (Tali Machhi Amritsari)

2010-11-18T06:22:00.000-08:00

Serves: 4
Style: North Indian (Punjabi) Non-Vegetarian

600 gram(s) boneless sole fish or king fish pieces cleaned
1 tablespoon(s) vinegar
1 cup(s) gram flour
2 tablespoon(s) yoghurt
1 egg lightly beaten
1 tablespoon(s) red chilli powder
2 tablespoon(s) garlic paste
2 tablespoon(s) ginger paste
½ teaspoon(s) thymol seeds (ajwain)
1 teaspoon(s) garam masala (hot spice mix)
1 tablespoon(s) lemon juice
salt to taste
oil to deep fry
lemon wedges to garnish
Sprinkle a little gram flour, salt and some vinegar on the fish pieces and rub well. Keep aside for 5 minutes and then wash well. Rub in the rest of the vinegar and keep aside for 15 minutes. Remove from the vinegar and pat dry well. It is important that the vinegar is removed from the fish pieces by gently wiping them repeatedly with an absorbent kitchen towel.
In a bowl, mix the rest of the ingredients and rub well on the fish pieces. Marinate for about half an hour.
Heat the oil till it is very hot. Slide in the fish pieces and deep-fry in batches till they are crisp and golden brown in color.
Garnish with lemon wedges.
TIP:

Fish slices can be used in place of boneless fish
Serve hot with: Green Chutney (Hari Chutney) accompanied with a tall glass of chilled Appetizing Kokum in Yoghurt (Quick Sol Kadi)

Fried Mackerels (Tallela Bangda)

2010-11-18T06:21:00.000-08:00

Serves: 4
Style: Maharashtrian Non-Vegetarian

4 big mackerels cut into 2-3 pieces each and insides cleaned thoroughly
1 teaspoon(s) turmeric powder
1 tablespoon(s) lemon juice
4 teaspoon(s) red chilli powder
1 tablespoon(s) garlic paste
1 tablespoon(s) ginger paste
1 teaspoon(s) coriander powder
1 tablespoon(s) tamarind pulp or kokum peels pulp
4 tablespoon(s) slightly coarse rice powder
salt to taste
oil to deep fry
onion rings and lemon wedges to garnish (optional)
Wash the mackerels thoroughly. Apply some salt, turmeric powder and lemon juice. Keep aside for 10 minutes.
Marinate the mackerels with the rest of the ingredients except rice powder preferably in a refrigerator for about an hour.
Heat the oil till it is very hot. Roll the mackerels in rice powder one by one and and deep-fry in batches on medium heat till they are crisp.
Garnish with onion rings and lemon wedges.
TIPS:

Mackerels can be fried whole as well. Clean the insides, wash well and make deep incisions or gashes on both sides and proceed as above.
To make this recipe a low fat one, the marinated mackerels can also be shallow fried or grilled with a minimum amount of oil instead of deep frying.
Kokum is a fruit whose peels are sun dried and stored to use as a souring agent. It is very abundant in the western coastal region of India and is used in most of the recipes there. However, tamarind pulp could be used instead.
Traditionally, fried fish is made very spicy and had with steamed rice and gravy. Fried mackerels can also be had as a snack with a dip or a chutney.
Serve hot with: Green Chutney (Hari Chutney) accompanied with a tall glass of chilled Appetizing Kokum in Yoghurt (Quick Sol Kadi) or with Appetizing Kokum in Coconut Milk (Sol Kadi) poured over hot boiled rice.

Tuna Curry (Tuna Vattichathu)

2010-11-18T06:18:00.001-08:00

Serves: 12
Cooking time (approx.): 13 minutes
Style: Kerala Non-Vegetarian

900 grams (about 36 oz.) tuna in oil
3 cup(s) grated coconut
3 teaspoon(s) garlic chopped
3 teaspoon(s) ginger chopped
12 green chilli(es) chopped
3 onion(s) chopped
3 teaspoon(s) coriander powder
1½ teaspoon(s) turmeric powder
6 teaspoon(s) red chilli powder
3 tablespoon(s) tamarind paste
3 sprig(s) curry leaves
1½ cup(s) water
salt to taste
Make a coarse paste with coconut and the rest of the ingredients, except tamarind paste, water and curry leaves. Add very little water while grinding if required. Remove the paste into a pan. Add the water, tamarind paste and curry leaves. Mix well and bring to a boil.
Open the tuna can(s) and drain off the oil. Add tuna to the gravy in the pan. Cover and cook for about 13 minutes or till the tuna is cooked and coated with the gravy.
TIPS:

This curry is supposed to be spicy and tangy. However the amount of chillies and tamarind can be reduced or increased as desired.
Fresh tuna will taste very good in this recipe.
Serve hot with: warmLacy Rice and Coconut Pancakes (Appam), steamed rice or slices of bread

Andhra Fish Curry

2010-11-18T06:08:00.000-08:00

Serves: 4
Cooking time (approx.): 16 minutes
Style: Andhra Non-Vegetarian

500 gram(s) sear fish or any firm flesh white fish cleaned and cut into pieces
1 tablespoon(s) garlic paste
1 tablespoon(s) tamarind paste
1 sprig curry leaves
1 tablespoon(s) lemon juice
2 tablespoon(s) ghee (clarified butter)
salt to taste
finely chopped fresh coriander to garnish Grind to a fine paste:
1 cup(s) grated coconut
4 dry red chillies
1 onion(s)
1 tablespoon(s) coriander seeds
1 teaspoon(s) cumin seeds
½ teaspoon(s) turmeric powder

Rub the washed fish pieces with some salt, lemon juice and a pinch of the turmeric powder. Keep aside for 5 minutes. Wash well. Smear some oil on the onion and roast it on a flame or oven till it is well-browned. Cool and chop. In a pan, dry-roast the grated coconut on low heat till it is brown and aromatic. Cool and grind both to a fine paste along with the other ingredients given above.
Heat the ghee (clarified butter) in a heavy-bottomed pan and add the curry leaves. Add the ground paste and the garlic paste. Fry on medium heat for about 4 minutes or till it is lightly browned and aromatic.
Add the fish pieces, tamarind paste and salt. Stir gently. Cover and cook on low heat for about 12 minutes or till the fish is cooked but firm.
Garnish with finely chopped fresh coriander.
TIP:

Traditionally, ghee is a must for this rich and flavorful recipe. However, it may be replaced by any cooking oil.
Serve hot with: steamed rice and / or warm Lacy Rice and Coconut Pancakes (Appam)

Creamy Prawn Curry (Chingri Malai)

2010-11-18T06:05:00.000-08:00

Serves: 4
Cooking time (approx.): 5 minutes
Style: Indian Non-Vegetarian (Bengali)

500 gram(s) headless prawns shelled, deveined and cleaned
½ teaspoon(s) turmeric powder
1 cup(s) onion paste
1 teaspoon(s) ginger paste
1 teaspoon(s) red chilli paste or powder
2 bay leaves
1" piece cinnamon
4 each of cloves and green cardamoms
2 cup(s) coconut milk
2 tablespoon(s) ghee(clarified butter) / butter
salt to taste

Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes.
Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns briefly. Strain the prawns from the pan and keep aside. Now, add the bay leaves, cloves, cinnamon and green cardamoms. Saute briefly. Add the onion paste and stir fry on medium heat for about minutes or till the paste is browned. Add the red chilli paste / powder and ginger paste. Fry briefly on low heat till the oil separates.
Add the prawns and coconut milk. Add salt as required. Mix gently. Simmer on low heat for about 2 minutes.
Mix in the remaining ghee (clarified butter) and cover tight for a little while.
TIPS:

Traditionally, pure ghee(clarified butter) is a must in this recipe. However it can be substituted with any cooking oil, although that may not result in as flavorful a dish.
Coconut milk is available in tins or tetrapacks off the shelf in Asian markets. However, it is important that it be of a fresh date.
Serve hot with: plain boiled rice.

Goan Fish Curry

2010-11-18T06:01:00.000-08:00

Serves: 4
Cooking time (approx.): 11 minutes
Style: Goan Non-Vegetarian

800 gram(s) pomfret sliced and cleaned
1 onion sliced
1 small tomato chopped
4 green chillies slit and deseeded
1 cup(s) coconut milk
1 tablespoon(s) oil
4 tablespoon(s) water
salt to taste Grind to a fine paste:
12 dry red chillies
2 tablespoon(s) coriander seeds
1 teaspoon(s) cumin seeds
1 tablespoon(s) chopped ginger
1 teaspoon(s) chopped garlic
1 tablespoon(s) tamarind paste
1 teaspoon(s) turmeric powder
12 tablespoon(s) water or as required

Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.
TIP:

Traditionally this is a spicy hot recipe. However, the amount of green and red chillies can be reduced or increased as required.
Serve hot with: slices of bread or Lacy Rice and Coconut Pnacakes (Appam) and Appetizing Kokum in Coconut Milk (Sol Kadi) poured over hot steamed rice.

digg

2010-11-03T06:10:00.000-07:00

Grilled Rainbow Chicken Kabobs

2010-06-30T09:45:00.000-07:00

Grilled Rainbow Chicken Kabobs

what you need

1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces

1 each red, yellow and green pepper, cut into 1-1/2 inch pieces

1/2 cup KRAFT Light House Italian Dressing, divided

make it

ARRANGE chicken and peppers alternately on four 10- to 12-inch skewers.

BRUSH with 1/4 cup of the dressing; cover. Refrigerate at least 1 hour or overnight to marinate.

PREHEAT grill to medium heat. Place kabobs on grill. Grill 12 to 15 minutes or until chicken is cooked through, turning and brushing occasionally with remaining 1/4 cup dressing.

kraft kitchens tips

GRILLED RAINBOW BEEF KABOBS

Substitute cubed sirloin steak for the chicken. Instead of bell peppers, try cherry tomatoes, onion wedges and mango slices. Grill the beef kabobs 20 minutes or until cooked through.

Luxury fish pie

2010-06-30T09:40:00.000-07:00

Luxury fish pie

Preparation time: less than 30 mins

Cooking time: 1 to 2 hours

Serves 6

Ingredients

900g/2lb baking potatoes, peeled and cut into chunks
150ml/¼ pint single cream
55g/2oz butter, plus extra for greasing
salt and white pepper
pinch freshly grated nutmeg
225g/8oz skinless, boneless haddock fillet
450g/1lb salmon, cut from the tail piece, skinless and boneless
squeeze lemon juice
4 hard-boiled eggs, shells removed, quartered

For the parsley sauce

85g/3oz butter
large bunch of parsley, leaves only, finely chopped
30g/1oz plain flour
570ml/1 pint milk
splash of single cream, to taste

Preparation method

Cook the potatoes in boiling salted water until soft.
Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side.
For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes.
Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown.
In another pan, bring the milk to the boil. Pour this into the "roux" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes.
While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish.
Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice.
Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes.
Bake for 35-40 minutes, until the top is crisp and brown. Serve at once.

Hyderabadi Biryani

2010-06-30T09:25:00.000-07:00

Hyderabadi Biryani

Biryani is a popular dish and relished all across India. Hyderabadi Biryani is one of the most sought after variants of the popular biryani. The name is a giveaway, Hyderabadi Biryani has its origins from Hyderabad in Andhra Pradesh. Hyderabadi Biryani is a non-vegetarian dish and its main ingredients are meat, rice and spices. Hyderabad is the best destination to enjoy the Hyderabadi Biryani. Try out the famous Hyderabadi Biryani by preparing it with the help of our detailed recipe which includes ingredients required and cooking method.

Ingredients

1 kg: Meat
750 gm: Semi cooked rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks:
Cinnamon
1 tbsp: Cumin seeds
4-5: Cloves
2 tbsp: Lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil

Method

Clean the meat.
Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
Now apply sticky dough on the sides of the pan.
Cover with lid to seal it and cook for about 25 minutes.
Hyderabadi Biryani is ready to eat.
Garnish with boiled eggs, sliced carrot and cucumber.
Serve hot.

Triple chocolate brownies

2010-06-30T09:17:00.000-07:00

Triple chocolate brownies

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Makes 20-24 squares

These fudgy brownies are as outrageously tempting as the picture suggests, especially when eaten warm from the oven.

Ingredients

275g/10oz plain chocolate (70% cocoa solids)
275g/10oz unsalted butter
85g/3oz pecans, broken into pieces
85g/3oz milk chocolate, cut into large chunks
85g/3oz white chocolate, cut into large chunks
175g/6oz plain flour
1 tsp baking powder
4 large eggs, lightly beaten
1 tsp vanilla essence
325g/12oz caster sugar

Preparation method

Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.
Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.

BEEF AND VEGETABLE STIR-FRY

2010-05-08T23:27:00.001-07:00

BEEF AND VEGETABLE STIR-FRY (FRESH FLAVORS JUNE '05)

Beef Stir-Fry

Ingredients:

	1 pound TFM Premium Choice steaks
	3 tablespoons peanut or vegetable oil
	2/3 cup Moore's Original Marinade
	1 zucchini, sliced thin
	1 yellow summer squash, sliced thin
	1 red bell pepper, cut into thin strips
	1/4 cup Cabernet and Chardonnay, mixed with 1 teaspoon cornstarch
	1 teaspoon sugar
	2 cloves of garlic, minced
	4 tablespoons Asian Gourmet Toasted Sesame Oil

Preparation:

Place the sirloin steak and 1/3rd cup Moore's Marinade in a ziplock bag and place in the refrigerator for 5 minutes. In the mean time, slice up your squash and vegetables and set aside.
Remove the sirloin steak from the marinade and pat dry with a paper towel. Slice the sirloin steak into thin strips, across the grain. Heat a wok or large skillet over medium-high heat for 1 minute. Add 2 tablespoons of peanout oil and swirl pan to coat. Add the sliced sirloin and sauté for 1-2 minutes (or desired doneness). Remove the sliced sirloin from the pan and set aside keeping warm. Wipe out pan with a paper towel and return to the heat for one minute. Add the remaining peanut oil and vegetables and sauté for 2 minutes.
Add the wine/cornstarch mixture, sugar, garlic and sesame oil. Simmer for one minute. Add the cooked slices of sirloin back into the pan and toss well.

TIRAMISU CUPS

2010-05-08T23:00:00.000-07:00

TIRAMISU CUPS
4 servings
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INGREDIENTS 6 oz. nonfat cream cheese 2 tbsp. unsweetened cocoa powder 1 tsp. vanilla extract 4 large phyllo cups, at room temperature 1/4 cup semisweet chocolate shavings 1/3 cup confectioners´ sugar 2 tbsp. low-fat (1%) milk 1/2 cup light nondairy whipped topping 3/4 cup mixed berries (optional)
DIRECTIONS In a medium bowl, with an electric mixer at medium speed, beat the cream cheese, confectioners´ sugar, cocoa powder, milk and vanilla; with a rubber spatula, fold in the whipped topping. Refrigerate, covered, at least 1 hour. Fill the phyllo cups with the cocoa mixture; top with the berries (if using) and sprinkle with the chocolate shavings. Rather than dirty your pastry bag, snip a small hole in the corner of a plastic food storage bag and fit with a tip before spooning in the filling. If you don´t have a tip, don´t worry-you can still pipe the mixture from the hole. Courtesy of Weight Watchers Magazine.

Easy Chocolate-Carmel Brownies

2010-05-08T22:48:00.001-07:00

Easy Chocolate-Carmel Brownies
3 dozen
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INGREDIENTS Cooking Spray 1 teaspoon all-purpose flour 2 tablespoons skim milk 27 small soft caramel candies (about 8 ounces) 1/2 cup fat-free sweetened condensed skim milk 1 (18.25-ounce) package devil’s food cake mix with pudding (such as Pillsbury) 7 tablespoons reduced-calorie stick margarine, melted 1 large egg white, lightly beaten 1/2 cup reduced-fat semisweet chocolate chips
DIRECTIONS Preheat oven to 350° Coat bottom of a 13- x9 inch baking pan with cooking spray (do not coat sides of pan); dust with flour. Set aside. Combine skim milk and candies in a bowl. Microwave at HIGH 1 1/2 minutes or until caramels melt and a mixture is smooth, stirring with a wisk after 1 minute. Set aside. Combine sweetened condensed milk and next 3 ingredients in a large bowl; stir well (batter will be very stiff). Press two-thirds of batter into prepared pan with floured hands (layer will be thin). Bake at 350° for 10 minutes. Remove from oven, and sprinkle with chocolate chips. Drizzle caramel mixture over chips, and carefully drop remaining batter by spoonfuls over caramel mixture. Bake an additional 30 minutes. Let cool completely in a pan on a wire rack. Courtesy of Weight Watchers Magazine.

Buffalo Wings with Spicy Blue Cheese Sauce

2010-05-08T22:45:00.001-07:00

Buffalo Wings with Spicy Blue Cheese Sauce
Makes 4 servings
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INGREDIENTS 24 chicken wings 1/2 cup butter 1 cup hot sauce Vegetable oil, for frying For Sauce: 8 ounces ranch style dressing 1/4 cup crumbled blue cheese 1/4 teaspoon cayenne pepper
DIRECTIONS Deep fry wings in about 2 inches of oil in skillet until done. Drain on paper towels. Melt butter and hot sauce together. Dip fried wings into the sauce. Serve with a spicy blue cheese dip or dressing and celery sticks. Prepare Spicy Blue Cheese Sauce: In a small bowl mix together all ingredients. Serve with chicken wings.

Tips On Cooking

2010-01-28T21:55:00.000-08:00

Tips On Cooking :

To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
Soak whole pulses overnight and other dals for one hour before cooking.
Always add hot water to the gravy to enhance the taste.
Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.
Always use heavy bottomed vessels to make desserts, in order to avoid burning.
Make desserts with full cream milk, to get thick creamy texture.
Whenever curd is to be added to the masala, it should be beaten well and add gradually.
Chop some extra vegetables, for next day stir fry.
Use the leftover dal water to make rasam or sambar.
Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.
Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry. You can also leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.
Never discard the water in which vegetables are cooked, use it in gravies or soups.
Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
Immediately after boiling noodles put them in normal cold water to separate them each.
If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
Potatoes soaked in salt water for 20 minutes will bake more rapidly.
Roasting is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavour of the meat.

Tips For Gravies

2010-01-28T21:54:00.000-08:00

Tips For Gravies:

Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.
Fry the ground masala in reduced flame, so that it retains its colour and taste.
Little plain sugar or caramelised sugar added to the gravy makes it tasty.
When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.
To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.
Good variety chillies and chilli powder also gives colour to the gravy. As far as pos sible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.
While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

Tips On Frying

2010-01-28T21:16:00.001-08:00

Tips On Frying :

Heat the oil thoroughly before adding seasonings or vegetables.
Fry the seasonings until they change color, to get full flavour of seasonings.
If masala sticks to the pan that shows quantity of fat included is not enough.
Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
When coconut is used in grinding masala, do not fry for a longer time.
If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.
Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
To make pooris more crispy add a little rice flour to the wheat flour while kneading.
Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.

Tips On Cutting & Peeling

2010-01-28T21:14:00.000-08:00

Tips On Cutting & Peeling :

Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
Peel vegetables as thinly as possible to preserve the minerals and vitamins.
Soak potatoes and eggplant after cutting, to avoid discoloration.
If you boil vegetables in water, do not throw the water, keep it to make gravies.
To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.
Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

South Indian Food

2010-01-28T20:42:00.000-08:00

South Indian Food

In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply distinguishes the Tamil Food from other cuisines.

The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes.

In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.

East Indian Food

2010-01-28T20:36:00.000-08:00

East Indian Food

In the eastern India, the Bengali and Assamese styles of cooking are noticeable. The staple food of Bengalis is the yummy combination of rice and fish. Usually the Bengalis love eating varieties of fishes. A special way of preparing the delicacy known as 'Hilsa' is by wrapping it in the pumpkin leaf and then cooking it. Another unusual ingredient that is commonly used in the Bengali cooking is the 'Bamboo Shoot'. Various sweets prepared in this region, by using milk include the 'Roshogollas', 'Sandesh', 'Cham-cham' and many more.

West Indian Food

2010-01-28T20:28:00.001-08:00

West Indian Food

In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the desseert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) is used that simply substitutes the relative lack of fresh vegetables in these areas.

In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Bombay Prawn and Pomfret.

In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this regiun are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie etc.

North Indian Food

2010-01-28T20:20:00.000-08:00

North Indian Food

Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable known as the 'Hak'.

But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan etc. However in the northern region impact of Mughlai food is quite obvious.

Indian food

2010-01-28T20:16:00.000-08:00

Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.

Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.

How to make a apple cake

2010-01-19T01:16:00.000-08:00

Ingredients:

1 cup oil
2 cup sugar
3 cup flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon powder
1 tsp baking powder
3 eggs
1 tsp vanilla extract
1 cup chopped nuts
1 tsp cloves
1 cup baking soda
4 cups chopped apples

Glaze
2 tblsp milk
1/2 tsp vanilla essence
1/2 stick butter
1/2 cup brown sugar

How to make apple cake:

In a bowl mix the oil, eggs and vanilla extract together.
In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.
Add in the apples and the nuts.
Pour this mixture in a baking pan and bake for 1.15 minutes at 350 degrees F.
For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
When the cake is baked remove it from the oven and white it is worm pour the glaze on it.
Apple cake is ready.

Fish Cutlet

2009-12-07T20:10:00.001-08:00

Indian Cooking Recipe : Fish Cutlet

Ingredients :
½ kg fish
1 tsp ginger paste
1 tsp garlic paste
1 bread slice
1 tbsp cornflour
1 egg
½ tsp garam masala powder
1 cup bread crumbs
1-2 green chillies
1 bunch coriander leaves
salt to taste
oil for frying
½ tsp turmeric powder

Method :
Rub fish with salt & turmeric powder. Wash after 5 min.
Steam fish over a pan of hot water and remove all the bones.
Mash it with hands. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies, bread slice (soaked in water & squeezed).
Mix all these ingredients & make cutlets of round or any shape you like.
Beat egg lightly. Dip cutlet in egg and roll them in bread crumbs.
Heat oil. Oil should not be very hot.
Fry till brown and serve with potato fingers & chutney.

Coconut Fish Fry

2009-12-07T19:52:00.000-08:00

Indian Cooking Recipe : Coconut Fish Fry

Ingredients:
750gm sole/ bekhti fillets
3 tsp red chillies
2 tbsp coconut desiccated
2 tsp ginger, chopped
6 garlic cloves
1 ½ tbsp white vinegar
3 tbsp maida (flour)
salt to taste
oil for frying
lemon wedges for garnishing

Method:
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind together red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste.
Add salt and evenly coat fillets with this paste.
Heat oil in a frying pan and fry fish till crisp.
Serve immediately, accompanied by lemon wedges.

Bengali Fish Curry

2009-12-07T19:48:00.000-08:00

Indian Cooking Recipe : Bengali Fish Curry

Ingredients :

4 slices fresh carp or striped bass
2 tbsp mustard seeds
2 jalapenos
½ tsp panch foron
½ tsp turmeric
2 tbsp oil

Method :

Apply salt and ¼ tsp of the turmeric to the fish.
Now heat oil in a non-stick pan and fry the fish till it turns golden brown on both sides. Remove the fish and keep aside.
In a blender, make a paste of the mustard seeds, the jalapenos and ½ cup water.
In the remaining oil add the panch foron and add this mustard paste.
Fry for 4 to 5 minutes and then add the fish, turmeric and salt.
Cook for 10 minutes till it is cooked. Garnish with cilantro.

Bombay Shrimps

2009-12-07T19:42:00.000-08:00

Indian Cooking Recipe : Bombay Shrimps

Ingredients :
1 lb medium sized raw shrimps
1 tsp garlic paste
1 tsp ginger paste
4 tbsp tamarind paste
1/4 tsp turmeric powder
¼ tsp red chilli powder
2 tbsp veg oil
3 cloves garlic (whole)
½ cup coconut milk
1 tbsp finely chopped cilantro
2 fresh finely chopped green chillies
salt to taste

Method :
Peal the shrimps.
Put them in a bowl and add garlic, ginger, tamarind paste, turmeric, salt and chilli powder to it. Mix well and keep aside for 10 minutes.
Heat the oil in a frying pan.
Add whole cloves of garlic. Stir until brown.
Add shrimps in it and stir for 1 minutes so that the shrimps also get brown.
Add coconut milk, cilantro and green chillies.
Turn the heat off as the sauce begins to simmer.
Serve on bed of steamed rice.

Indian Seafood and Vegetables

2009-10-26T07:42:00.000-07:00

Indian Seafood and Vegetables

16 Apr 2009 at 19:30
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Indian seafood and vegetables

This was absolutely excellent. A mixture of tilapia, shelled and pre-cooked shrimp, and crab sticks mixed with toasted and ground cumin and coriander seeds, chili powder, salt and lemon juice, and then tossed in a generous amount of corn starch, before being left in the fridge for about an hour.

For the veggies, I stir-fried some chopped onions and onion seeds until lightly browned, added cauliflower and ginger, chili powder, freshly sliced Jalapeño peppers, cilantro and salt. This was placed around the edge of the serving bowl and kept warm.

The seafood was then stir-fried and dumped in the middle. Garnished with lemon slices, and help-yerself service at the table with lime wedges for a little extra zestiness.

Stir-fried Vegetables

2009-10-26T06:17:00.000-07:00

Stir-fried Vegetables

Vegetable was one of the subjects of conversation during Rika’s friends’ visit. Rika remarked, “I had not been eating home cooked vegetables lately.” And I looked at her while I was recalling the events we had during the last week of December 2006. Before I spoke, a friend suggested, “Let’s look at the Flickr photos for evidence.” [Flickr is a sure way to find out whether I have been cooking or not :)] Anyway, the number of outings we had as a family and individually was a good answer to her why her mum had not been cooking~

Indian Cauliflower and Peas

2009-10-26T06:08:00.000-07:00

Indian Cauliflower and Peas

Indian food doesn't have to be fussy.

If I'm in the mood for Indian food but don't want to fuss with a recipe and measuring ingredients (or looking up the phone number of the local Indian restaurant), I usually opt for a simple curry with a couple of vegetables: cauliflower, okra, aubergine (eggplant), potatoes, peas—all are used in Indian vegetarian cooking. This time it was cauliflower and fresh peas, which work beautifully together. I had mushrooms, so I added that, though this dish would be fine without them.

I had some fresh naan, and frozed samosas—both are easy to find here; those of you in the U.S. may have to hunt for an Indian specialty store to enjoy the convenience of store-bought naan. Or make your own.

Open a jar of chutney and you're done, in less time than it would take to order out. And since this cooks all in one pot (except for the rice) there's not much washing up either.

For easy-peasy directions, plus some hints on ingredients, see below.

Indian Cauliflower and Peas

2 tablespoons canola (rapeseed) oil
1 onion, chopped
1 cup sliced mushrooms
2 cloves garlic, minced
1 inch piece of ginger, minced
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon red pepper
1/2 teaspoon fenugreek, optional
1 cup chopped tomatoes
3/4 cup soy cream
water
1 head cauliflower, florets separated
1 cup peas
salt
black pepper
1 teaspoon garam masala, optional
chopped fresh coriander (cilantro), optional

In a large saute pan or dutch oven, fry the onions and mushrooms in the oil until soft, about 5-7 minutes. Add the garlic, ginger and the spices, and continue to cook another minute or two.

Add the tomatoes; stir to blend. Add the soy cream.

Meanwhile, steam the cauliflower until it's just soft, about 10 minutes. Add the cauliflower to the tomato/spice mixture, and the peas. Cover and let simmer for 10-15 minutes, adding water as necessary to maintain a sauce consistency.

Taste and add salt and pepper if needed. Stir in the garam masala if you have it. Garnish with chopped coriander (cilantro) if desired. Serve with basmati rice and other Indian snacks: naan, samosas, bhajis, etc.

Note on ingredients: garam masala is an Indian spice blend which you can find at any specialty Asian market, or make your own. The spices used in the blend vary by region, so one brand will not taste just like another. While you're at the Asian food shop, pick up some fenugreek (called methi in Indian recipes), too. It adds a bit of tang that's nice in Indian meals, plus research has shown it to be beneficial in protecting against breast cancer.

Indian Vegetable soup

2009-10-26T05:35:00.000-07:00

Indian Vegetable Soup

I cooked this clear soup with information gathered from two lovely Indian ladies I met while buying the vegetables from Little India after a visit to Waterloo Street with my family. This soup was light and taste quite similar to the potato soup I boiled with spareribs except that it was flavoured with chilli powder.

How to Make Indian Stuffed Sandwiches : How to Make a Chicken Salami Sandwich

2009-07-05T00:42:00.001-07:00

How to make Tomato Chutney - Indian Cuisine

2009-07-05T00:41:00.003-07:00

How to make Egg Keema (Kheema) - Indian Cuisine Recipes

2009-07-05T00:41:00.001-07:00

Chicken Fried Rice

2009-02-08T08:24:00.001-08:00

How to make Vegetable Biryani (Part 1) - Indian Rice Recipe

2009-02-08T08:20:00.001-08:00

IDLY VADA MASALA

2009-02-08T08:12:00.001-08:00

How to make a Dosa!

2009-02-08T07:56:00.001-08:00

Making Dosa / Idli MAVU thru grinder

2009-02-08T07:55:00.001-08:00

this the content of rice and udzhundu

IDLY VARATIES WITH CHUTTNEY

2009-02-05T00:14:00.000-08:00

INDIAN IDLY VARATIES

RAVA IDLY

VADA SAMBAR IDLY

BANANA LEAF WITH IDLY WITH DIFFERENT VARATIES OF CHUTTNEY

PONGAL VARATIES

2009-02-05T00:06:00.000-08:00

DIFFERENT VARATIES OF PONGAL

SUGAR PONGAL IN CUP WITH BATHAM AND PISTA

WHITE PONGAL

DOSA VARATIES

2009-02-04T23:45:00.000-08:00

PLAIN DOSA WITH VARATIES OF CHUTTNEY

HOW TO MAKE DOSA ?

if u need to know rply me thru my id world.foof2009@gmail.com

RAVA DOSA WITH VARATIES OF CHUTTNEY

WORLD-SOUTH INDIAN FOOD

2009-02-04T22:20:00.000-08:00

MY DEAR FRIENDS,

Here is the most common things in the life , one of them is every life is utilise on depend on the food items, without food items no life, so i have some to teel u about the world food items.

iam basic an indian - Tamilnadu,

ill update so many indian food varities and how to many indian food, i teach u thru the blogs.

Yours Lovingly

S. Thillai.