tag:blogger.com,1999:blog-81721305723412748142024-03-13T15:41:31.199+08:00APPYAYANWelcome to my creative KitchenIndranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.comBlogger155125tag:blogger.com,1999:blog-8172130572341274814.post-58686512613015348722010-04-08T17:23:00.003+08:002010-04-09T13:32:59.853+08:00Barley & Veggie Salad with Greek dressing<span style="color: #cc0000; font-size: x-large;">T</span>oday I'll share a quick salad recipe with Greek yogurt dressing just perfect for summer. In summer during daytime, I don't feel like eating, I kind of loose my appetite (which happens to many people), during that time a simple cold salad what I prefer to indulge, which is healthy as well as yummy. To make this salad nutritious and filling for me, I used cooked barley and well soaked green beans and veges on a bed of lettuce with chilled yogurt dressing. Yummmmmyyyy.....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S72fGopG9aI/AAAAAAAABhI/i3n2zZeEpfc/s1600/Aug09+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_V3R1AguD8nM/S72fGopG9aI/AAAAAAAABhI/i3n2zZeEpfc/s400/Aug09+011.jpg" width="400" /></a></div><br />
<span style="font-size: large;"><span style="color: #0b5394;">Ingredients :</span></span> (serves 2-3 persons)<br />
Cooked pearl barley : 1 cup<br />
Green beans : 1 cup(soaked overnight)<br />
Carrots : 1<br />
Red beets : 1<br />
Cucumber : 1<br />
Small radishes : few<br />
Tomato : 1<br />
Fresh parsley(finely chopped)<br />
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<div style="color: #cc0000;"><span style="font-size: large;">For dressing :</span></div>Greek Yogurt : 1/3 cup ( or normal yogurt will also do)<br />
Juice of 1 lemon<br />
Honey : 1 tblsp.<br />
Olive oil(prefered)/vegetable oil : 2 tblsp.<br />
Garlic : 1 clove(big-grated)<br />
Salt and ground Black pepper to taste<br />
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<div style="color: #0b5394;"><span style="font-size: large;">Method :</span></div><ul><li>To cook the barley, boil some water, add barley and little salt. Cook in reduced heat until barley in tender(it takes about 30-45 minutes average).</li>
<li>Soak green beans in enough water overnight. Don't need to boil.</li>
<li><span style="color: red;">To make the dressing</span> : In a bowl, whisk together honey, lemon juice, yogurt, garlic and little salt and pepper. Chill in refrigerator for 30-45 minutes.</li>
<li><span style="color: red;">Assembling the salad</span> : cut all the veggies into bite size pieces. Before serving, in a big bowl, add the veggies, cooked barley and soaked green beans. Add chilled yogurt dressing. Mix and finally sprinkle chopped parsley. Season with salt and black pepper if needed.</li>
<li>Serve....................... </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_V3R1AguD8nM/S72gQZmiDwI/AAAAAAAABhQ/-Wd-n71RweI/s1600/1event+logo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="http://3.bp.blogspot.com/_V3R1AguD8nM/S72gQZmiDwI/AAAAAAAABhQ/-Wd-n71RweI/s200/1event+logo.jpg" width="200" /></a></div>Sending this to <a href="http://www.veginspirations.com/2010/03/event-announcement.html"><span style="color: purple;">Usha's Healthy Inspiration - Salad</span></a> event<br />
and to my event <a href="http://indranid.blogspot.com/2010/04/announcing-another-spotlight-event.html" style="color: magenta;">"Spotlight : Summer food & drinks", </a><br />
and to<a href="http://cookcurrynook.wordpress.com/"><span style="color: #274e13;"> Madhuri of Cook-curry Nook</span></a> on her event <a href="http://www.blogger.com/goog_1311993708"><span style="color: #134f5c;">"Serve me some - Salad"</span></a><br />
<div class="separator" style="clear: both; color: #134f5c; text-align: center;"><a href="http://cookcurrynook.wordpress.com/2010/04/01/serve-me-some-salads-2/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com53tag:blogger.com,1999:blog-8172130572341274814.post-43610442444226713932010-04-06T13:27:00.001+08:002010-04-06T13:29:43.536+08:00Pasta in Alfredo Sauce ( low-fat version)<span style="color: #cc0000; font-size: large;">A</span>lfredo Sauce is a rich, creamy accompaniment to any pasta. Alfredo sauce is a white sauce, traditionally it was made with butter and Parmesan cheese, but more modernly, and especially in the United States, alfredo sauce also includes heavy cream. In many parts of the world, Alfredo sauce is prepared separately from the pasta. <span class="mContent">In Italy, the country where these sauces and pastas are originated, <span class="yellowFade">Alfredo</span> <span class="yellowFade">sauce</span> is not made separately from the pasta. Instead, the ingredients are added to the pasta individually and the whole mixture is tossed to coat the pasta. </span><br />
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<span style="color: #cc0000; font-size: large;">T</span>his Alfredo sauce with any kind of pasta is one of my family's favorites. It may not come to the low fat recipe category, but for a special treat you can't beat cheese and pasta together! Once in a while, we deserve some indulgence, right?<br />
<div style="color: #cc0000;"><span style="font-size: large;"></span></div><span style="color: #cc0000; font-size: large;">I</span>n my low fat Alfredo sauce version, I don't add cream, I totally avoid it, instead I use both parmesan and mozzarealla cheese. To substitute the cream, I use flour with milk and it makes this sauce extra creamy but lower in fat. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/S7rE1CpgMtI/AAAAAAAABg4/7m81ZCkBl4s/s1600/March2010+033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="http://1.bp.blogspot.com/_V3R1AguD8nM/S7rE1CpgMtI/AAAAAAAABg4/7m81ZCkBl4s/s400/March2010+033.jpg" width="400" /></a></div><br />
<div style="color: #0b5394;"><span style="font-size: large;">Ingredients:</span></div>Pasta (any kind of pasta will go, I used large shell shaped one)<br />
Garlic : 3-4 cloves(big-minced)<br />
Onion : 1(medium-sliced)<br />
Broccoli, potato & peppers : 1 cup(sliced lengthwise)<br />
Parmesan cheese : 1/3 cup(shredded)<br />
Mozzarella chesse : 1/3 cup(shredded)<br />
Milk : 1/3 cup(approx.)<br />
Flour : 3 tblsp. <br />
Salt to taste <br />
Butter/oil : 2 tblsp.<br />
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<div style="color: #0b5394;"><span style="font-size: large;">Method :</span></div><br />
<ul><li>Boil water in some heavy bottomed pan, add salt and pasta. Drizzle little oil while cooking pasta to avoid sticking to one another. Cook until pasta is done, approx. 12-15 minutes. Pasta should not be over cooked, not too soft, not too hard. Drain and set aside.</li>
<li>Heat butter or oil in a pan, shallow fry the sliced veggies with salt and set aside. In the same pan, add onions and minced garlic. Saute for a while, but don't let them get brown. Add flour now, stir continuously, when it starts changing colour, add milk. Cook until it thickened. </li>
<li>Now add shredded parmesan and mozzarella cheese little at a time and stir to mix it with the sauce. Before adding cheese, lower the heat to low to avoid burning. </li>
<li>After adding the cheese, add pasta and coat well with the sauce. If you think, the sauce is little thick, add little more milk and adjust the creaminess of the sauce. Add salt and pepper to the pasta according to your taste.</li>
<li>Mix well and cook gently for 2-3 minutes, stirring in between, so that pasta can absorb the sauce. </li>
</ul><div style="color: red;"><span style="font-size: large;">Serve topped with some extra parmesan cheese, tomato slices and parsley.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/S7rEJpSWnuI/AAAAAAAABgw/cn7ppWzS_w8/s1600/logo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="154" src="http://1.bp.blogspot.com/_V3R1AguD8nM/S7rEJpSWnuI/AAAAAAAABgw/cn7ppWzS_w8/s200/logo.jpg" width="200" /></a></div><br />
Earlier pasta recipe reposting for the event :<br />
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<a href="http://indranid.blogspot.com/2009/07/classic-mac-n-cheese-wvegetablesstove.html"><span style="color: red; font-size: small;">Classic Mac n Cheese with vegetables(stove top version) </span></a><br />
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Sending these pasta dishes to <a href="http://creativesaga.blogspot.com/"><span style="color: purple;">Sowmya</span></a> for her <a href="http://creativesaga.blogspot.com/2010/03/pasta-with-broccoli-and-mushrooms-and.html"><span style="color: magenta;">Cooking with pasta</span></a> Event. <br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com18tag:blogger.com,1999:blog-8172130572341274814.post-59876582677064020782010-04-05T12:59:00.000+08:002010-04-05T12:59:25.722+08:00Announcing another Spotlight event, "Spotlight:Summer Foods & Drinks" <span style="color: #cc0000; font-size: x-large;"> A</span>pril is my blog-o-versary month. 2 years back at the mid of the month I started this journey to this amazing world of blogging. So far, no idea how much I could contribute to this amazing world of sharing and learning, but I learned a lot for sure and above all I made so many good friends. So to mark this April, which is very special month to me, I thought to host an event. I started an event named "Spotlight" on August last year, first thought to do it frequently, but because of lack of time, couldn't make it. But now, it's perfect time for another "Spotlight".<br />
<span style="color: #cc0000; font-size: x-large;">S</span>ummer is approaching us quite fast. In spring, it feels like summer. So, we have to be prepared for that from now on. During the warm and sultry days of summer, our appetites decrease and we don't feel like eating as much as we should. At the same time, it's also important to meet our daily nutrition requirements. In Summer, it's necessary to drink up lots of fluids and eat food that is nutritious and easy to digest. So, <span style="font-size: large;"><b style="color: red;">this month's Spotlight theme is "Summer foods & drinks"</b></span>.<br />
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<span style="color: purple; font-size: 130%;"><span style="font-weight: bold;">The rules of the event : </span></span><br />
<span style="color: red;">1.</span> <b><span style="color: blue;">Looking for easily digestible and easy-to-make recipes for summer, anything form sorbet to ice cream, Simple soup and salad recipes, juices, smoothies, One pot meals for quick cooking, simple comfort food or whatever you love to prepare in Summer and share with me.</span></b><br />
<span style="color: red;">2.</span> Post your recipe from now on till May 2nd, which is Sunday. i.e the <span style="color: #cc0000; font-weight: bold;">deadline is May 2nd, 2010.</span> <br />
<span style="color: red;">3.</span> In your post, don't forget to link it to this announcement and feel free to add the logo which is made especially for this event. You can also send me posts from your archives, but make sure to repost it with the link to the event. <span style="color: red;"> </span><br />
<span style="color: red;">4.</span> No restriction to the number of entries.<br />
<span style="color: red;">5.</span> Non-bloggers too can participate by sending their entries with recipe details and picture to my e-mail and I will add them in the round-up.<br />
<span style="color: red;">6.</span> The entries sent to this event can be sent to other events.<br />
<span style="color: red;">7.</span> You can send the entries to<span style="color: red;"> <span style="font-size: 130%;">indranidh(at)gmail(dot)com</span></span>, subjest as <span style="font-weight: bold;">Spotlight : Summer Food & Drinks</span>, with the following details,<br />
<span style="font-weight: bold;">Your name</span>:<br />
<span style="font-weight: bold;">Blog name:</span><span style="font-weight: bold;">Recipe name:</span><span style="font-weight: bold;"></span><span style="font-weight: bold;">Recipe URL</span><span style="font-weight: bold;">:<br />
Attach a photo of 300 pixels</span> <span style="font-weight: bold;">wide</span><br />
<span style="font-size: 130%;"><span style="color: #cc0000;">S</span></span>end in your entries on or before May 2nd, 2010..round-up will be published the following week after the deadline. For further doubts or queries about the event, send me a mail to the above mentioned e-mail address.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/S7ltQfKVQTI/AAAAAAAABgo/6Y3lZUO3zs4/s1600/1event+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/_V3R1AguD8nM/S7ltQfKVQTI/AAAAAAAABgo/6Y3lZUO3zs4/s400/1event+logo.jpg" width="400" /></a></div><br />
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<span style="color: #cc0000; font-size: large;">S</span>o cook up your creative ideas and flood my mailbox with your beautiful intries...... looking forward to your support and contribution to make this event a success. <br />
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Here is the previous round-up of <a href="http://indranid.blogspot.com/2009/09/round-up-of-spotlightfish-with-national.html"><span style="color: #cc0000; font-size: large;">Spotlight : Fish </span></a><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com14tag:blogger.com,1999:blog-8172130572341274814.post-71709191377132922802010-04-01T20:14:00.001+08:002010-04-01T20:15:12.176+08:00Mango custard (stovetop recipe)<span style="color: #cc0000; font-size: x-large;">S</span>eeing so much sunshine in my blog, I thought to celebrate this joyous occassion with sunshiny yellow Mango Custard, which I made last weekend. Yes, every time I get some awards from fellow bloggers, I cheer up like I am getting my first award. Every time it feels the same, getting so much love and affection from fellow bloggers is something every blogger will cherish. Isn't it? Thanks again dear Kamalika and Deepti for your love.<br />
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<div style="color: #0b5394;"><span style="font-size: large;">What is Custard ?</span></div><br />
Custard is a recipe that is based on heating, blending and slowly cooking a varying amount of egg yolks, milk and sugar. In the UK, custard is a sweet sauce that is medium - thick in consistency, which is poured onto your favourite dessert, however in other parts of the world, custard can be very thick. Custard has got to be the most popular dessert sauce in the UK. It is usually offered as an accompaniment to most pies and a number of hot puddings. Most people in the UK would not dream of having a portion of apple, rhubarb or cherry pie without a huge serving of warm custard to go with it. <br />
<span style="color: #0b5394; font-size: large;">Traditionally, custard is made by </span>using a double boiler, however it can just as easily be prepared in a saucepan, although care must be taken to cook the custard over a very low heat so that it does not curdle. The most important thing to remember when making custard is to beat the egg yolks and sugar together in a separate mixing bowl and then pour the warm milk or cream over the egg yolk mixture into the mixing bowl rather than adding the egg yolks to the saucepan. This is so that the eggs do not cook and scramble. Once the eggs and sugar have been blended into the milk, the mixture can then be returned to the saucepan and the custard is cooked very slowly until it thickens to a creamy consistency.<br />
<span style="color: #0b5394; font-size: large;">For a very rich custard</span>, which is unfortunately loaded with calories and fat, recipes will call for double cream to be used. On the other hand, for a lower fat version, you can substitute the double cream for single cream, milk or a mixture of the two.<br />
<span style="color: #cc0000;">Mango Custard is a classic dessert</span>..just perfect for summer..I am a huge mango lover..if I don't get good mangoes, I keep few tins of mango pulp in my pantry...<br />
This time I made custard with Alphanso mango pulp and basic recipe of making custard..just came out perfect.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/S7SOBGmXN0I/AAAAAAAABgg/X1C6yw3wU4w/s1600/Sep09+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://2.bp.blogspot.com/_V3R1AguD8nM/S7SOBGmXN0I/AAAAAAAABgg/X1C6yw3wU4w/s400/Sep09+028.jpg" width="400" /></a></div><br />
<div style="color: #741b47;"><span style="font-size: large;">Ingredients :</span></div><br />
Milk : 600 Ml.<br />
Egg yolks : 3<br />
Brown Sugar : about 4 tblsp.<br />
Vanilla essence : 1 tsp. (optional)<br />
Mango Pulp : 1 cup<br />
Cornflour : 2-3 tsp.<br />
Slivered almonds & pistachios : 1/3 cup<br />
Cubed fruit pieces : 1/3 cup<br />
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<div style="color: #741b47;"><span style="font-size: large;">Method :</span></div><br />
<ul><li>Pour the milk into a heavy bottomed saucepan and bring to boil. When it just starts to boil, remove from heat and set it to cool slightly.</li>
<li>In a seperate bowl, whisk together egg yolks, sugar and cornflour until smooth and sugar is dissolved without any lumps.</li>
<li>Keeping the milk pan off the heat, mix egg mixture into the milk with a wire whisk adding little by little. Add mango pulp and vanilla essence, too same way with wire whisk. There should not be any lump.</li>
<li>Take the pan again on stove and cook over a low heat stirring continuously until milk thickens a bit. </li>
<li>Remove from heat and set aside to cool in room temperature. Transfer it to a serving bowl. Then chill in the refrigerator for at least 1-2 hours. This way Custard will set and thicken little more.</li>
<li>Before serving, decorate with fruit pieces, slivered almonds and pistachios. </li>
</ul><br />
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Check out my <a href="http://indranid.blogspot.com/2009/04/caramel-custard-in-pressure-cooker.html"><b style="color: #990000;">Caramel Custard</b></a> recipe, made in Pressure cooker<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com11tag:blogger.com,1999:blog-8172130572341274814.post-12107914974664323172010-03-31T18:11:00.001+08:002010-04-01T00:51:27.388+08:00Sunshine in my blog<span style="color: #cc0000; font-size: large;">R</span>ecently, My blog is showered by awards from my fellow bloggers. <span style="font-size: large;"><i><span style="font-size: small;"><a href="http://silencesings.blogspot.com/"><b>Kamalika of Silence Sings</b></a></span> </i></span>has shared a bunch of sweet awards with me....what to say, I am just honoured, Kamalika that you thought of me and you think that I deserve these awards. <br />
<span style="color: #cc0000; font-size: large;">K</span>amalika, a extremely talented blogger, cook and writer. I am just attracted to her writing skill. I recently get to know her and from then she has never failed to encourage me by leaving her sweet comment on every post. I thank you from bottom of my heart for these lovely awards and hope our friendship will continue to bloom.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S7GCiDDIYnI/AAAAAAAABgA/A7jAuKXFDrg/s1600/Honest_Scrap_2%5B1%5D.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="310" src="http://4.bp.blogspot.com/_V3R1AguD8nM/S7GCiDDIYnI/AAAAAAAABgA/A7jAuKXFDrg/s320/Honest_Scrap_2%5B1%5D.png" width="320" /></a></div><a href="http://3.bp.blogspot.com/_V3R1AguD8nM/S7GCYD_ncsI/AAAAAAAABf4/vZhnsV4IfBQ/s1600/Sunshine_Award%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_V3R1AguD8nM/S7GCYD_ncsI/AAAAAAAABf4/vZhnsV4IfBQ/s320/Sunshine_Award%5B1%5D.jpg" /></a><br />
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<a href="http://1.bp.blogspot.com/_V3R1AguD8nM/S7GC5PzV-DI/AAAAAAAABgQ/42H4kfK0Kg8/s1600/blogloving+award.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_V3R1AguD8nM/S7GC5PzV-DI/AAAAAAAABgQ/42H4kfK0Kg8/s320/blogloving+award.JPG" /></a> <br />
<div style="color: #cc0000;"><span style="font-size: large;"><br />
</span></div><span style="color: #cc0000; font-size: large;"> M</span>y another blogger friend, <a href="http://panchamrutham.blogspot.com/"><b style="color: red;">Deepti of Panchamrutham</b></a>, has also showered me with <span style="color: orange; font-size: large;"><b>Sunshine award</b></span>. Thanks a lot, Deepti..Wish you all the success and fame in the blogosphere. Deepti is very talented blogger and has a wonderful space with so many traditional and creative recipes..I'm so happy to get to know such wonderful bloggers and learn from them. Friends, I'm sorry sometimes I don't get time from my busy schedule to visit your blogs and leave my comments. Please don't mind and visit me regularly and let me feel your presence with your encouraging comments on my posts.<br />
Now, I would love to share my precious awards with few of my fellow blogger friends, who are very creative and talented. <br />
<b><a href="http://kichukhonn.blogspot.com/">Sharmila</a>, <a href="http://kaipunyam.blogspot.com/">Tina</a>, <a href="http://www.bongcookbook.com/">Bong Mom</a>, <a href="http://www.ecurry.com/">Soma</a>, <a href="http://ensamayalkuripugal.blogspot.com/">Aruna</a>, <a href="http://bengalicuisine.net/">Sudeshna</a>, <a href="http://creativesaga.blogspot.com/">Sowmya</a>, <a href="http://malini-recipe.blogspot.com/">Malini</a>, <a href="http://therecipehunter.blogspot.com/">Suparna</a>, <a href="http://anyonecan-cook.blogspot.com/">Chitra</a>, <a href="http://thecuisine.blogspot.com/">Hari Chandana</a>, <a href="http://sourashtrakitchen.blogspot.com/">Radhika</a>, <a href="http://cookadoodledo.blogspot.com/">Sharmistha</a>, <a href="http://amader-rasona.blogspot.com/">Tulip</a>, <a href="http://sunandaskitchen.blogspot.com/">Sunanda,</a> Shanthi & <a href="http://ahomemakersdiary.blogspot.com/">Sayantani</a></b><br />
<div style="color: blue;"><span style="font-size: large;"><br />
</span></div><div style="color: blue;"><span style="font-size: large;">The rules of these awards :</span></div><ol style="color: #cc0000;"><li><span style="font-size: large;">Put the logo in your post or blog</span></li>
<li><span style="font-size: large;">Pass on to atleast 12 bloggers</span></li>
<li><span style="font-size: large;">Link the blogger in your post</span></li>
<li><span style="font-size: large;">Let them know they have received this award</span></li>
<li><span style="font-size: large;">Share the love and link to the person from whom you have received the award</span></li>
</ol><span style="color: #cc0000; font-size: large;">S</span>o enjoy your awards, friends and a sunshiny yellow <span style="color: #bf9000; font-size: large;"><b>Mango Custard</b></span> for you..have a spoon, please....:)) Recipe is following in my next post..till then....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S7MfZ4XL71I/AAAAAAAABgY/ga4BTF8eH4g/s1600/Sep09+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_V3R1AguD8nM/S7MfZ4XL71I/AAAAAAAABgY/ga4BTF8eH4g/s400/Sep09+028.jpg" width="400" /></a></div><br />
Now, My blog is really shining...isn't it? <br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com12tag:blogger.com,1999:blog-8172130572341274814.post-74931848481709120202010-03-29T18:41:00.002+08:002010-03-29T18:46:55.487+08:00Tried & tasted Home remedies for cold and cough for kids'<span style="color: #cc0000; font-size: x-large;">A</span>s weather is shifting from cold to hot, this time is quite dangerous for kids as well as adults. Specially kids, it's really difficult to protect them from this change of season. So, they get cold and cough, sinus and so on. For my kids, I never use any cold & cough medicine/syrup. Because, for kids cold & cough syrup don't really work. I like to use natural herbal produces as a home remedy. It soothes and helps kids to recover quite fast. This remedies I have tried and got extremely good results. So, I want to share with you all............<br />
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<div style="color: #741b47;"><span style="font-size: large;">Home Remedies for cold :</span></div><ul><li>Mix 1/2 a tsp. of honey, 1/4 tsp. ginger juice, 1/4 tsp. lime juice and a small pinch of black pepper in a big spoon. This is one serving. Give your kids the same at least 3-4 times a day. </li>
<li><b><span style="color: #cc0000;">Oil massage :</span></b> I also rub their chest, back, under the feet and palm with some hot oil. In a bowl, take little oil, add some black cumin seeds(kalonji) and crushed garlic, warm up the oil and rub on for 5-10 minutes, but the oil should be warm, don't use cold oil. Then cover their body with warm clothes. I normally do this before going to bed. This oil massage keeps the chest totally mucus free. </li>
</ul><div style="color: #741b47;"><span style="font-size: large;">Home remedies for cough :</span></div><ul><li> Mix 1/2 tsp. of honey and 1/2 tsp. juice of Tulsi(Basil) leaves in a big spoon. Warm up a little over the gas stove and give this to your kids 3-4 times a day.</li>
<li>In a big pan, boil some water with 4-5 cloves of crushed garlic bulbs. When cool in room temperature, filter the water and give it to your kid at least 3 times a day. A little sugar can be added. </li>
</ul><div style="color: #741b47;"><span style="font-size: large;">For Dry cough :</span></div><ul><li>Mix 1/2 tsp. ginger juice and 1/2 tsp. lime juice and drink it. It really works.</li>
</ul>In cold and cough, the most important thing is to keep your kid's body warm. All these natural ingredients just does the same thing to your body, makes body warm.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S7CEYzwSOUI/AAAAAAAABfw/WknlGEH_mGg/s1600/1logo_for_ruchika.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/_V3R1AguD8nM/S7CEYzwSOUI/AAAAAAAABfw/WknlGEH_mGg/s200/1logo_for_ruchika.jpg" width="123" /></a></div><br />
Sending this home remedies to <a href="http://ruchikacooks.com/"><b style="color: red;">Ruchika Cooks</b></a> who is hosting this month's <a href="http://ruchikacooks.com/?p=2022"><b style="color: purple;">Home Remedies : Series II</b></a>, event started by <a href="http://a2zvegetariancuisine.blogspot.com/2009/12/home-remedies-series-1-our-first-event.html">A2Z Vegetarian Cuisine</a><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com10tag:blogger.com,1999:blog-8172130572341274814.post-67875028546177323892010-03-25T13:37:00.005+08:002010-04-09T13:02:42.375+08:00Red cabbage, kidney beans and Tomato salad with a zesty salad dressing<span style="color: #cc0000; font-size: x-large;">A</span>s Summer is approaching quite fast towards us, our meal should be light but nutritious and at the same time should fulfill our hunger pangs. Salad is one such sort of meal which fits these criterions. In summer, I don't feel like having a heavy lunch, instead I would love to have some simple homemade soup and a plate full of crispy salad with a simple light dressing. Same time, salads are also good for your health. Fresh, raw vegetables contain vitamins, minerals and fiber in their full form. You can eat as much as you want until you're satisfied with minimal calories and salads are almost fat-free, unless you're adding some heavy cream in your salad dressing.<br />
<span style="font-size: x-large;"><span style="color: #cc0000;">T</span></span><span style="color: #cc0000;">o make your salad low in calories and fat free</span>, buy fat-free salad dressing or make your own mixing little Olive oil, flavorful vinegar, honey and lime juice. Add some nuts, fresh fruits, dry fruits, cooked barley in it to make it more nutritious. Choose dark colored vegetables for your salad, as they contain more vitamins and minerals compared to light colored veges. So adding all these, you can make a perfectly balanced meal.....remember, the right amount of nutrients per meal is what you want.<br />
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Here is one Simple but crunchy, crispy salad idea for you.....this salad is very easy to put together and crispy and goes well as a side dish with any meal.<br />
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<div style="color: #0b5394;"><b><span style="font-size: large;">Ingredients :</span></b></div><b><span style="color: #741b47;">Red cabbage</span></b> (shredded) : 1/2 head<br />
<b><span style="color: red;">Tomato</span></b> : 2(chopped)<br />
<b><span style="color: #6aa84f;">Cucumber</span></b> : 1(chopped)<br />
<b><span style="color: yellow;">Corn kernels</span></b> : 1/2 cup<br />
<span style="color: #660000;"><b>Red onions</b> </span>: 1(finely chopped)<br />
<span style="color: #cc0000;"><b>Soaked and cooked red kidney beans</b> </span>: 1/3 cup(optional but recommended) <br />
(You can see how colorful salad is it from the colorful ingredients, right?)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_V3R1AguD8nM/S6r2Nv1k-aI/AAAAAAAABfg/tdCaQmdytzg/s1600/march+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="http://3.bp.blogspot.com/_V3R1AguD8nM/S6r2Nv1k-aI/AAAAAAAABfg/tdCaQmdytzg/s400/march+019.jpg" width="400" /></a></div><br />
<div style="color: red;"><span style="font-size: large;">For dressing :</span></div>Vegetable oil/Olive oil(preferably) : 2 tblsp.<br />
Fresh lemon Juice : 2 tblsp.<br />
Vinegar : 2 tblsp.<br />
Fresh cilantro/coriander leaves : 2 tblsp. (chopped)<br />
Oregano : 1 tblsp. (optional)<br />
Sugar : 1 tsp. <br />
Salt and pepper to taste<br />
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<div style="color: #0b5394;"><b><span style="font-size: large;">Method : </span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_V3R1AguD8nM/S6sp_JEFRWI/AAAAAAAABfo/Jhg6scPI_fc/s1600/1salad+event+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><ul><li>Chop all the vegetables. You can add any vegetables of your choice. </li>
<li>Make dressing by putting all the ingredients in a bowl and whisk together to mix well.</li>
<li>Add dressing in your salad bowl and combine well. Your zesty salad is ready to serve. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_V3R1AguD8nM/S6sp_JEFRWI/AAAAAAAABfo/Jhg6scPI_fc/s1600/1salad+event+logo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="94" src="http://3.bp.blogspot.com/_V3R1AguD8nM/S6sp_JEFRWI/AAAAAAAABfo/Jhg6scPI_fc/s200/1salad+event+logo.jpg" width="200" /></a></div></li>
</ul>Reposting my older salad posts for the event :<br />
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<ul><li> <a href="http://indranid.blogspot.com/2009/01/mixed-fruit-veg-salad.html"><span style="color: #cc0000;">Mixed Fruit & Veg Salad with Thai dressing</span></a></li>
<li> <a href="http://indranid.blogspot.com/2009/04/green-moong-tomato-kachumber.html"><span style="color: #cc0000;">Green Moong-Tomato kachumber</span></a></li>
</ul><br />
Sending all 3 of these salad to <a href="http://www.veginspirations.com/2010/03/event-announcement.html"><b style="color: purple;">Healthy Inspirations Event - Salad</b></a>, hosted by <a href="http://www.veginspirations.com/"><span style="color: magenta;">Usha @her place,</span><b style="color: magenta;"> Veg Inspirations</b></a><br />
And to <a href="http://cookcurrynook.wordpress.com/"><span style="color: #3d85c6;">Madhuri of Cook-curry Nook</span></a> on her event : <a href="http://cookcurrynook.wordpress.com/2010/04/01/serve-me-some-salads-2/"><span style="color: #0b5394;">Serve me some-Salad</span></a><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com11tag:blogger.com,1999:blog-8172130572341274814.post-36328168172557333862010-03-23T13:07:00.000+08:002010-03-23T13:07:23.134+08:00Sorshe Sim (Flat beans in mustard seed paste)<span style="color: #cc0000; font-size: x-large;">T</span>oday I want to share a very simple recipe..i.e., <span style="font-size: large;"><span style="color: #cc0000;">Sorshe Sim.</span></span> Sim, is the name for Flat beans in Bengali and Sorshe is Mustard. So, flat beans is cooked in mustard seed paste. It's very easy to make and flat beans cook very fast, tastes yummy with Hot rice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S6hMXdhMt5I/AAAAAAAABfY/0jnIzXsmJtc/s1600-h/May+059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://4.bp.blogspot.com/_V3R1AguD8nM/S6hMXdhMt5I/AAAAAAAABfY/0jnIzXsmJtc/s400/May+059.jpg" width="400" /></a></div><br />
<span style="color: #cc0000; font-size: x-large;">F</span>lat beans are green and in their fresh form, they come with multiple beans in a large outer pod. Beans are full of nutrition. Beans are a good source of essential B vitamins, protein, fiber, carbohydrate and iron. Beans are a good source of fat-restricted diet, as it contains only 2-3% fat. Beans contain no cholesterol. Since they are one of the richest source of fiber, they actually help to lower bad cholesterol level.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_V3R1AguD8nM/S6hJdh-i0CI/AAAAAAAABfI/NXRsZUmTRGg/s1600-h/1grbeans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_V3R1AguD8nM/S6hJdh-i0CI/AAAAAAAABfI/NXRsZUmTRGg/s320/1grbeans.jpg" width="320" /></a></div> <br />
<b style="color: #0b5394;"><span style="font-size: large;">Ingredients :</span></b><br />
Flat beans: 10-15 nos.<br />
Mustard seed : 2 tblsp.<br />
Green chilli : 1 or 2 <br />
Turmeric powder : 2 tsp.<br />
Salt to taste<br />
Sugar : a pinch <br />
Oil : 2 tblsp.<br />
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<div style="color: #0b5394;"><b><span style="font-size: large;">Method :</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_V3R1AguD8nM/S6hJdh-i0CI/AAAAAAAABfI/NXRsZUmTRGg/s1600-h/1grbeans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><ul><li>Wash and drain flat beans. <span style="color: red;">Method to cut flat beans:</span> First, trim the edges half way thru and pull all the way to take out the string like thing on both sides. Do the same for the other side. Follow the same process for other flat beans. Then cut in 1/2 to 1 inch pieces.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_V3R1AguD8nM/S6hMDvX6uzI/AAAAAAAABfQ/twNe89f5CEQ/s1600-h/May+057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_V3R1AguD8nM/S6hMDvX6uzI/AAAAAAAABfQ/twNe89f5CEQ/s400/May+057.jpg" width="400" /></a></div><ul><li><span style="color: red;">Prepare mustard seed paste:</span> Set aside 1 tsp. mustard seed for tempering. Soak rest of the mustard seeds in 1 tblsp. water for 10 minutes. Grind into fine paste in a dry grinder/coffee grinder adding a pinch of salt and green chilli. Take out the paste and add 2 tblsp. of water and keep aside.</li>
<li>Heat oil in a pan, temper with mustard seed. When they start to splutter, add cut flat beans. Season with little salt and add turmeric powder. Stir for 2-3 minutes, then add mustard seed paste. </li>
<li>Stir to mix well until paste dries up and mix well with beans. Then add about 2/3 cup or enough water to cook the beans. When water dries up and beans are cooked, check the seasoning. Add salt if needed and add sugar. Mix well. </li>
</ul><span style="font-size: large;">Remove from heat and serve with warm plain rice. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_V3R1AguD8nM/S6hMDvX6uzI/AAAAAAAABfQ/twNe89f5CEQ/s1600-h/May+057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com14tag:blogger.com,1999:blog-8172130572341274814.post-52348904558201602012010-03-17T13:53:00.000+08:002010-03-17T13:53:25.187+08:00Mughlai Potato<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/S6Bt_9zU7yI/AAAAAAAABfA/OF4J10e9NUY/s1600-h/Oct-09+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><span style="font-size: large;"><span style="color: #cc0000;">Mughlai Cuisine :</span></span> Mughlai cuisine is one of the most popular cuisines not only in India, even in Abroad, whose origin can be traced back to the times of Mughal Empire. <b>Mughals</b> <span dir="ltr">were an Islamic imperial power and </span><span dir="ltr">descendants of the Timurids of Turkistan. Timurid prince Babur who </span>invaded India on sixteenth century. Mohammad Akbar, Jahangir, Shahjahan are some of the famous Mughal emperors who ruled over India and Taj Mahal, Red Fort, Jama Masjid are some of the finest example of Mughal Architecture. They brought exotic spices, dried fruit and nuts and new cooking methods to India.<br />
Mughlai cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. The cuisine is strongly influenced byPersian and Turkic cuisines of Central Asia.This cuisine dominates in the northern part of India and has strong influences of Muslim Cooking. 'Mughlai' dishes as they are called have lots of milk and cream with whole spices to make a rich and spicy meal. Mughlai food is quite spicy and has a very unique aroma. Mughlai cuisine includes many famous dishes such as Kormas, Kebab, Kofta, Pasanda and Biryani, Jalfrezi, raan (roast lamb) and pulao.The rich preparation of Mughlai food consisting of flavored sauces and butter based curries is so tempting that food lovers are bound to crave for more and more food. <br />
<span style="color: #cc0000; font-size: large;"> I</span> also love the richness of Mughlai cuisine and tried some of them in my kitchen. I'll share a simple but aromatic Mughlai Potato dish today, which is just lip-smacking. This can satisfy your crave for resturant style food at your home within 30 minutes...try it out<br />
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<span style="color: purple; font-size: x-large;">Mughlai Potato</span><span style="color: purple;">...........................</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/S6Bt_9zU7yI/AAAAAAAABfA/OF4J10e9NUY/s1600-h/Oct-09+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="http://2.bp.blogspot.com/_V3R1AguD8nM/S6Bt_9zU7yI/AAAAAAAABfA/OF4J10e9NUY/s400/Oct-09+020.jpg" width="400" /></a></div><br />
<div style="color: #0b5394;"><b><span style="font-size: large;">Ingredients :</span></b></div>Small baby potatoes/new potatoes<br />
Green peas : 1/2 cup <br />
Onion : 2 (medium-grated) <br />
Fresh root ginger : 1" (grated)<br />
Garlic : 3 cloves<br />
Green chillies : 1 or 2 (as per your tolerance level)<br />
Dahi/Yoghurt : 2/3 cup<br />
Poppy seeds : 2-3 tsp.<br />
Green cardamoms : 2<br />
Cloves : 4<br />
Turmeric powder : 2 tsp.<br />
Coriander powder : 1 tsp.<br />
Cumin powder : 1 tsp.<br />
Chilli powder : 1-2 tsp. (as per your tolerance level)<br />
Sugar : 1 tsp.<br />
Salt to taste<br />
Oil/ghee: 3 tblsp. <br />
Cream : 2 tblsp.(optional)<br />
Fresh coriander leaves for garnishing<br />
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<div style="color: #0b5394;"><span style="font-size: large;"><b>Method:</b></span></div><ul><li>Wash and peel the potatoes, prick them allover using a toothpick or cocktail stick. Sprinkle a pinch of turmeric and little salt over them and keep aside for 10-15 minutes.</li>
<li><b><span style="color: red;">Spice preperation : </span></b>Grind cloves, cardamoms, poppy seed, chillies, ginger and garlic to a fine paste using very little water. </li>
<li>Heat oil in a pan, fry potatoes from all sides until lightly browned, remove and keep aside. Marinate potatoes with curd/yoghurt, above paste and salt. Keep aside for at least 45-60 mins. (frying potato is optional, but I prefer to do it)</li>
<li>In the same oil, add grated onion and fry until it is browned, then add cumin, coriander, chilli and turmeric powder. Add 2-3 tblsp water to avoid the spices to burn. Fry the spices with onion for 2-3 minutes or until oil seperates.</li>
<li>Add marinated potato mixture in that and fry for another 3-4 minutes. Then add enough water to cook potatoes. Season with salt, simmer the heat and let it cook covered until potatoes are tender, not over cooked. Add peas now, mix well.</li>
<li>Add cream, sugar and salt, if needed. Cook for 2-3 minutes, until peas are tender.</li>
<li>Your mughlai potato is ready to serve, garnish with fresh coriander leaves and serve hot.</li>
</ul><span style="color: #cc0000; font-size: large;">E</span><span style="color: #cc0000;">njoy this rich, aromatic curry with Biriyani, Pulao, or any kind of Indian bread, like naan, paratha, Kulcha etc..... </span><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com14tag:blogger.com,1999:blog-8172130572341274814.post-51402805646150293312010-03-12T12:57:00.000+08:002010-03-12T12:57:44.227+08:00The Chemistry of Food - Part 2<span style="color: red; font-size: large;">These are some more facts...enjoy !!!!!!!!!!</span><br />
<b>Here is <a href="http://indranid.blogspot.com/2010/03/chemistry-of-food-part-1.html">part 1 of this series</a></b><br />
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<div style="color: #0b5394;"><span style="font-size: large;"><b>1. Why don’t oil and water mix?<o:p></o:p></b></span> </div><div class="MsoNormal" style="color: #0b5394;"><br />
</div><div class="MsoNormal">When oil is poured on water, the oil rises to the top and does not mix with the water. A phenomenon called polarity causes these molecules to repel one another. In atoms, the positive electrical charge of the nucleus is balanced by the negative charge of the electrons: as a result, atoms have no net electrical charge. But in molecules, formed when atoms link up, one end of the molecule may have a positive charge and the other a negative charge, resulting in an unequal charge. Molecules possessing this electrical imbalance are said to be polar; molecules with no such imbalance are called nonpolar. Water consists of polar molecules because the oxygen atom has a partial negative charge and the hydrogen atoms a partial positive charge. On the other hand, oil molecules, composed mainly of carbon and hydrogen are nonpolar, because they have the same positive charge everywhere. Polar molecules mix together because their positive and negative regions attract one another. Nonpolar molecules also attract one another but not as strongly. When a polar and a nonpolar substance are mixed together, the mutual attraction of the polar molecules squeezes out the nonpolar molecules, which are also drawn to one another. In this way, two substances remain separate.</div><div class="MsoNormal"><br />
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<div class="MsoNormal" style="color: #0b5394;"><br />
</div><div class="MsoNormal"><b><span style="color: #0b5394; font-size: large;">2. How does soap remove dirt?</span><o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The simple act of washing one’s hands or clothing in soap and water involves chemical interactions at the molecular level. Typically, the dirt in clothes includes both dust from the air and greasy matter from the body. Because water is polar, that means it has a small electrical charge, and oil is non-polar or has no charge, the two substances do not mix, and water alone can’t remove oily dirt. But the soap molecule has both a polar end, known as hydrophilic or water-soluble and a non-polar hydrophobic or non-soluble end . </div><div class="MsoNormal"> Working together the two parts remove dirt. The non-polar hydrophobic ends in the soap molecules absorb, or cling to the non-polar oily dirt molecules. At the same time, the hydrophilic ends completely surround the oily dirt particles, forming sphere-like structures called micelles. The surrounded dirt molecules are held in suspension in the water and prevented from reattaching themselves to the fabric. Rinsing away the soapy water removes the dirt molecules suspended in it.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="color: #0b5394; font-size: large;"><b>3. How is drinking water purified?</b></span><b><o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"> The purification of drinking water proceeds in several stages. The first step is sedimentation, in which large particles suspended in the water settle to the bottom. The second is filtration, in which suspended solids and harmful bacteria are strained out. In the third stage, chlorine, a powerful disinfectant, is added to the water to kill the remaining microorganisms. </div><div class="MsoNormal"> Unfortunately, chlorine can give water a bad taste and in large doses can even cause serious health problems. A substitute used in some countries is ozone, a safe, tasteless gas consisting of three oxygen atoms bound together. But because ozone’s germ-killer power does not last long, a tiny amount of chlorine must still be added for long –term disinfection. How ozone works--- An electrical discharge turns three molecules into two ozone molecules. In water, ozone splits into oxygen atoms and molecules that kill germs.</div><div class="MsoNormal"><br />
</div><meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CDOCUME%7E1%5CAdminNUS%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CDOCUME%7E1%5CAdminNUS%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CDOCUME%7E1%5CAdminNUS%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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</div><div class="MsoNormal"><b><span style="color: #0b5394; font-size: large;">4. Why is flour cooked?</span><o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">A major component of flour is starch, which consists of long chains of glucose molecules bound together. When raw, these chains form a rigid pattern, known as beta-starch, that resists digestion by the body’s enzymes. But when the starch is boiled with water, or baked as loaf of bread, its crystalline structures begin to break down. Water molecules seep in between the glucose molecules, giving the starch a pastelike consistency called alpha-starch. Since enzymes can break down the alpha-starch, the flour is much easier to digest.</div><div class="MsoNormal"> Unfortunately, alpha-starch returns to the beta-starch stage when the temperature falls and the moisture evaporates. This tendency, known as the aging phenomenon of starch, produces a hard form of beta-starch as in stale bread that is once again difficult to digest.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b><span style="color: #0b5394; font-size: large;">5. Are all sour food acidic?</span><o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Not all sour food can be classified as acidic, even though they may appear to be at first. The lemon, for example, tastes sour and tests highly acidic, but it is classified as a basic or alkaline food. The lemon’s high content of sodium, potassium, calcium and magnesium- substances that, when mixed with water, show up as alkaline in laboratory tests-is the cause for the rating. Conversely, foods that contain substances such as chlorine, phosphorus or sulfur, all of which show acidity when they are mixed with water, are categorized as acidic. Such foods include carrots and spinach.</div><div class="MsoNormal"> To determine if a food is acidic or alkaline, scientists heat it until all that remains are ashes- a process that mimics the digestive process that occurs in humans. Then they dissolve the ashes in water and measure the acidity of the solution, determining its pH value.</div><div class="MsoNormal"><b>The pH value :</b></div><div class="MsoNormal"> The pH scale which ranges from 0 to 14, upto 7 is neutral. Foods with a low pH value are acidic, while those high values are alkaline. The pH of human blood is 7.4, which is nearly neutral. Milk measures an acid 6.5, oranges 3.5, Ammonia registers an alkaline value of 12.</div><div class="MsoNormal"><br />
</div><meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CDOCUME%7E1%5CAdminNUS%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CDOCUME%7E1%5CAdminNUS%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CDOCUME%7E1%5CAdminNUS%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<div class="MsoNormal"><b><span style="color: #0b5394; font-size: large;">6. Why foods have different freezing points:</span><o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The freezing rates of various foods differ depending on their moisture contents. At –15 degreeC, or 5 degreeF, 93 % of the milk and 88 % of the onion-two foods with a high water content will freeze. At the same temperature, only about 78% of the apple and 73% of the orange and 65% of the banana frozen.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com10tag:blogger.com,1999:blog-8172130572341274814.post-32586798399667231922010-03-10T13:48:00.000+08:002010-03-10T13:48:02.659+08:00The Chemistry of Food - Part 1<span id="fullpost"><span style="color: #cc0000; font-size: x-large;">T</span>here is obviously great deal of Chemistry present in every steps of food formations. Do you want to know what happens when eggs are boiled and how it gets hard or why ice is hard but ice cream is soft or why oil and water can never be mixed? Here are some facts chemically :</span><br />
<span id="fullpost"><br />
</span><br />
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<div class="MsoNormal"><b><span style="color: purple; font-size: large;">1. Why does a sliced Apple turn Brown?</span><o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">An apple that has been cut open, turns brown because molecules called phenols that are in the skin and around the seeds protect apple. When an apple is sliced or peeled, special enzymes take oxygen from the air and combine it with the phenols in the exposed flesh to produce polyphenols. The polyphenols react further with the enzymes and oxygen to create a form of the molecule quinone, which links with other molecules to produce a brown pigment that covers the apple’s exposed flesh. This pigment forms a protective barrier that blocks the advance of harmful oxygen molecules through the apple’s interior.</div><div class="MsoNormal"> </div><div class="MsoNormal">To prevent a cut apple fron turning brown, it must be kept from oxygen in the air. Dipping slices in water is the simpliest solution. Coating the exposed surfaces with vitamin C , found in products such as lemon juice , or adding vitamin C in the water. Since the vitamin reacts faster with oxygen than the phenols do, the brown pigment does not form and the apple stays white. </div><div class="MsoNormal"><br />
</div><meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CDOCUME%7E1%5CAdminNUS%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CDOCUME%7E1%5CAdminNUS%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CDOCUME%7E1%5CAdminNUS%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<div class="MsoNormal"><b><span style="color: purple; font-size: large;">2. Why does instant coffee dissolve?</span><o:p></o:p></b></div><div class="MsoNormal"> </div><div class="MsoNormal"> There are two ways to make instant coffee: the freeze-dry method and the spray-dry method. Both start identically as coffee beans water to produce a concentrated liquid. </div><div class="MsoNormal">In the freezing method----(1) The liquid is frozen at a temperature of –40degreeC or –40degreeF. The temperatures turn brewed coffee into a hard mass resembling a chocolate bar. This solid is then broken down into fine granules. (2) The frozen coffee granules are riddled with ice, which is removed in the drying chamber. (3) The reduced pressure in the drying chamber causes the ice in the coffee particles to sublime. What remains are porous granules of instant coffee.</div><div class="MsoNormal"> In the hot air or spray dry process---(1) the concentrated coffee passes through a steam of hot air. The coffee’s water instantly evaporates. (2) The evaporating water leaves behind particles of pure coffee, which combine into larger granules.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Instant coffee dissolves quickly</b> because its crystals are shot through with small holes. When water comes in contact with the crystals, it quickly seeps into these holes, dissolving the crystals from the inside as well as the outside. </div><div class="MsoNormal"><br />
</div><meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CDOCUME%7E1%5CAdminNUS%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CDOCUME%7E1%5CAdminNUS%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CDOCUME%7E1%5CAdminNUS%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<div class="MsoNormal" style="color: purple;"><b><span style="font-size: large;">3. Why is ice cream softer than ice?</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b></b></div><div class="MsoNormal"><b></b></div><div class="MsoNormal"><b><o:p></o:p></b></div><div class="MsoNormal">Although ice cream contains a lot of water, it retains a fairly soft consistency at 0 degree C, or 32 degree F.- the temperature at which water freezes. The secret to ice cream’s smooth consistency lies in the nature of its ingredients and the way they are combined.</div><div class="MsoNormal"> To make ice cream, the ingredients - which include milk, cream, eggs and other substances- are stirred together with sugar in a special freezer. At first only the water in the ingredients freezes, leaving particles of fat in liquid form. But as the stirring continues and the temperature decreases, tiny air bubbles become trapped in the mixture. These air bubbles, as well as the globules of fat, help separate the ice crystals, preventing the ice from forming large chunks that would turn the ice cream solid.</div><div class="MsoNormal"> Some people like to make their own ice cream, using special home freezers. The ingredients are placed in a freezing chamber that is surrounded by salt and cracked ice to produce the necessary low temperatures. Then the mix is stirred by a special “dasher” that is driven by a hand crank or by an electric motor. Since a small machine can not stir the ingredients as thoroughly as industrial ice cream makers, the homemade product usually contains less air and is not as smooth as commercial brands.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
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<div class="MsoNormal"><span style="font-size: large;"><b><span style="color: purple;">4. How is Yoghurt made?</span><o:p></o:p></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In the days before refrigeration and modern processing of milk, early nomadic herdsman searched for a way to preserve milk and transport it without spilling. Their solution was to ferment milk, a process that turns it into semisolid yoghurt. Today yoghurt is still valued because it is easy to digest and refreshing as a snack. </div><div class="MsoNormal"> The yoghurt making process begins when raw milk is pasteurized, or heated to 82 degree C. or 180 degree F . to kill any bacteria that may live in it. A yoghurt culture is added to the pasteurized milk, and the mixture is incubated at temperatures between 37 and 45 degree C, or 100 and 113 degree F, which converts the milk’s natural sugars to acids, or ferments it. The newly formed acids connects the milk’s protein chains into large, complex networks, turning liquid milk into tart yoghurt.</div><div class="MsoNormal"> Other foods produced from fermented milk include sour cream, Cheese and buttermilk.</div><div class="MsoNormal"> </div><div class="MsoNormal"> <b>The two stages of yoghurt formation</b>: Yoghurt forms in two stages. In first step, bacteria break sugars down into acids that raise the milk’s acidity. The second step begins as the milk’s increasing acidity induces protein molecules to form bulky bridge like structures, and the milk takes on the familiar semisolid form of yoghurt.</div><div class="MsoNormal"><br />
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<div class="MsoNormal"><span style="color: purple; font-size: large;"><b>5. </b></span><b><span style="color: purple; font-size: large;">Why do boiled eggs become hard?</span><o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The liquid interior of a raw egg hardens when boiled in water because the water’s intense heat changes the structure of the egg’s proteins. At room temperature, the protein strands are tightly folded in a complex three-dimentional configuration. But at higher temperatures the strands loosen up, and as they unravel, their ends become exposed. These ends bond with other protein strands, fastening the individual proteins into a mesh that turns the egg solid. </div><div class="MsoNormal"> Because the protein structures of egg yolk and egg white vary slightly, they harden at different temperatures. Up to 60 degree C or 140 F, there is little change in either yolk or white. But above that temperature, the white part of the egg begins to resemble a semitransparent jelly. The yolk gets somewhat sticky at 65C or 149F and starts to harden at 70C or 158F. At this temperature, the egg becomes soft boiled. The white hardens fully at 80C or 176F and 85C or 185F, both yolk and white are hard boiled.</div><div class="MsoNormal"><br />
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<div class="MsoNormal" style="color: purple;"><span style="font-size: large;"><b>6. How are food preserved</b>?</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Food spoils for two main reasons. In fruits and vegetables, the neutral ripening process- caused by continued cellular respiration after the food is picked- can proceed too far, producing overripe, inedible food. Or, in a process that affects all foods, microorganisms that include bacteria, molds, and yeasts can attack the food and cause it to rot. Over the millennia scientists and cooks have developed a number of preserving methods that successfully delay or prevent these two processes.</div><div class="MsoNormal"> Because food-spoiling microorganisms thrive only under specific conditions that include oxygen , moisture and warm temperatures, it is possible to destroy the organisms by altering these conditions. Storing food at low temperatures or sterilizing it with heat delays spoilage. Other methods of preservation-either by vacuum-packing the food or storing it with some carbon dioxide – minimize exposure to oxygen, which causes overripening and fosters bacterial growth. Sealing food off from air – a process known as vacuum-packing- isolates the food both oxygen and microorganisms. Foods that are preserved by this method keep their taste and aroma for a long time. Still other techniques include drying food and preserving it with salt and sugar. These are used to draw moisture from foods. The lower a food’s water content, the harder it is for bacteria to survive in it.</div><div class="MsoNormal"> Another way is to freeze the food. Freezing puts foods in a kind of suspended animation. Cellular respiration and overripening stop, and the cold arrests the growth of bacteria.</div><div class="MsoNormal"><br />
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</div>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com8tag:blogger.com,1999:blog-8172130572341274814.post-41767077634272737002010-03-08T13:56:00.002+08:002010-03-08T13:59:49.310+08:00health benefits of Yoghurt and Orange Flavoured Lassi<span id="fullpost"><span style="color: #cc0000; font-size: x-large;">W</span>inter is almost out and Spring is knocking at our doors..even though in my part of World, as we are sitting on the Equator, this season changes doesn't work at all...we have couple of seasons at constant, hot and humid Summer and shower of rain. So, I always make a glass of lassi(a yoghurt drink) for us after our weekend lunch...just to chill with this great tasting refreshment and at the same time I can gain the benefits of Yoghurt which it is made of. <b style="color: #0b5394;">Consuming yoghurt after a meal helps burning body fat and it helps body digesting food more efficiently.</b></span><br />
<div style="color: #0b5394;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/S5SRNIm_XzI/AAAAAAAABec/63BHoEbHlho/s1600-h/Oct-09+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://2.bp.blogspot.com/_V3R1AguD8nM/S5SRNIm_XzI/AAAAAAAABec/63BHoEbHlho/s400/Oct-09+002.jpg" width="400" /></a></div><div style="color: #0b5394;"><br />
</div><div style="color: purple;"><span id="fullpost" style="font-size: large;">Health benefits of Yoghurt :</span></div><ul><li><span id="fullpost"><b><span style="color: red;">Yoghurt is dairy product which is rich in Potassium, calcium, protein and B vitamins(B12).</span> </b>It is a great source of Calcium for lactose intolerant people, as </span>there is very little lactose present in it and instead it contains the digestive enzyme, lactas. </li>
</ul><ul><li><b><span style="color: red;">The most outstanding benefit of yogurt comes right from the unique way yogurt is made</span>. </b>Yoghurt is simply milk or cream that is cultured with active live cultures. These cultures are the key to many of yoghurt’s health benefits. Active live cultures are basically good bacteria that are necessary for the body to function at its best. These good bacteria prevent the growth of harmful bacteria that cause bacterial infections and diseases. Healthy levels of good bacteria also promote digestive health and boost the immune system. Good bacteria prevent imbalances in the body’s yeast levels, which can prevent various types of yeast infections. It has been shown that good bacteria can also prevent urinary tract infections. If you are taking antibiotics, they may be destroying the good bacteria present in your body. Eating yoghurt regularly can help restore your good bacteria levels. <b style="color: red;">Active live cultures actually reduce yoghurt’s level of lactose, making yoghurt a delicious dairy alternative for anyone who is lactose intolerant.</b></li>
</ul><ul><li><b style="color: red;"><span id="fullpost">Yoghurt Strengthens and stabilizes the immune system.</span></b></li>
<li style="color: red;"><b>Yogurt Lowers LDL, Raises HDL Cholesterol</b></li>
<li style="color: red;"><b>Calcium rich yoghurt signifivantly increases body fat loss, boost the body's ability to build bone, helps prevent and heal Arthritis </b></li>
<li style="color: red;"><b>For Fresh Breath and a Healthy Mouth, Eat Yogurt</b></li>
</ul>So, there are more than enough reasons why you should add yoghurt to your diet, especially, Women after 30, should consume at least 4 servings of calcium rich food. <br />
<br />
Now, <span style="color: red; font-size: small;">this week I made my lassi adding some fresh oranges.</span><br />
<b>Lassi</b> is a popular and traditional Indian yoghurt based drink. It is made by blending yoghurt with water or milk and Indian spices. Traditional lassi is sometimes flavored with ground roasted cumin. Sweet lassi, blended with sugar or fruits instead of spices, is also very popular. <br />
<br />
<span style="color: #0b5394;"><span style="font-size: large;"><b>Ingredients :</b></span> (yields 3-4 servings)</span><br />
<br />
Yoghurt : 2 cups<br />
Orange : 1 (deseeded and chopped)<br />
Water : 3/4 cup <br />
Pistachio nuts: 6-7 <br />
Sugar : 3-4 tblsp.<br />
Salt : a pinch<br />
Saffron strands : few<br />
<br />
<div style="color: #0b5394;"><span style="font-size: large;">Method : </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/S5SRNIm_XzI/AAAAAAAABec/63BHoEbHlho/s1600-h/Oct-09+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><ul><li>In a blender, take all the ingredients and blend until frothy. </li>
<li>To serve, pour over crushed ice and sprinkle some saffron strands over it to decorate. </li>
</ul><span style="font-size: x-large;">Enjoy.............</span><br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com14tag:blogger.com,1999:blog-8172130572341274814.post-32642162672206734192010-03-03T14:05:00.008+08:002010-03-03T15:52:25.929+08:00Patol Posto (Parwal/pointed gourd in poppy seed paste)<span style="color: #cc0000; font-size: x-large;"><span style="color: #0b5394; font-size: x-large;">T</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;">his is my 150th post, another milestone achieved by me finally, just before my 2nd blog anniversary. <span style="color: blue;">As I was preparing to post this special post, I found that my interview has been published <a href="http://bengalicuisine.net/2010/03/02/bengali-food-blogger-interview-part-3-indrani/"><b>here</b></a>, @ Cook like A Bong, where Sudeshna & Kalyan has done one survey to find out 7 best bengali food bloggers and my blog is one of them</span>..I am so thankful to Sudeshna and Kalyan, for doing this survey. I never thought before starting this blog that, I can ever achieve something like this. This is a great achievement for me. To celebrate this special occassion, I don't have any sweet dish in my draft, so I'm posting one of my favorite dish today.......</span></span><br />
<br />
<br />
<span style="color: #cc0000; font-size: x-large;">A</span>ll knows that bengalis have a love affair with Posto or poppy seeds or khus Khus. Especially me, I can't live without this spice, just love it with anything. If you ask anyone, bengali recipe of Posto or poppy seed, everybody will say ,"Aloo posto/potatoes in poppy seed paste" , as only this one is the most well known bengali posto recipe. But we, bengalis, use posto with every possible way, <b><a href="http://indranid.blogspot.com/2009/12/bhindi-postookra-wpoppy-seed-jhinge.html">some </a></b>of them I posted before, I"ll share another unusual/not so famous recipe of posto with Patol or pointed gourd, Which we call "Patol posto/pointed gourd in poppy seed paste". In bengali cuisine, posto is used all year round, but specially in summer it is used more, as posto has a cooling affect on body. Poppy seed has lots of medicinal properties, too..check out <b><a href="http://indranid.blogspot.com/2009/12/bhindi-postookra-wpoppy-seed-jhinge.html">here</a>. </b><br />
<span style="color: #cc0000; font-size: x-large;">P</span>atol or parwal or pointed gourd is also a summer vegetable, so this recipe is a perfect recipe for Summer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/S437az-O-EI/AAAAAAAABeE/GIzunPZe_gE/s1600-h/DSC04715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://1.bp.blogspot.com/_V3R1AguD8nM/S437az-O-EI/AAAAAAAABeE/GIzunPZe_gE/s400/DSC04715.JPG" width="400" /></a></div><br />
<div style="color: purple;"><i><span style="font-size: large;">Ingredients :</span></i></div>Parwal/patol/pointed gourd : few<br />
Poppy seeds : 2 tblsp. <br />
Onion : 1(medium)<br />
Tomato : 1 (small)<br />
Green chilli : 1 or 2(as per taste)<br />
Black cumin seed/kala jeera : 1 tsp.<br />
Turmeric powder : 2 tsp. <br />
Salt to taste<br />
Oil : 3 tblps.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/S437BW9VHXI/AAAAAAAABd8/k8ysk855nrA/s1600-h/DSC04717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="385" src="http://2.bp.blogspot.com/_V3R1AguD8nM/S437BW9VHXI/AAAAAAAABd8/k8ysk855nrA/s400/DSC04717.JPG" width="400" /></a></div><br />
<div style="color: purple;"><i><span style="font-size: large;">Method :</span></i></div><ul><li>Wash each parwal. First, trim the edges and then peel the skin every 1/2" inch apart. Apply 1 tsp. turmeric powder and a pinch of salt on all the parwals and keep them aside for 10 minutes.</li>
<li>For grinding poppy seed, I use coffee grinder/dry grinder. Add 1 green chilli and poppy seed in grinder and grind. DO not make into a fine powder, it should be a coarse grind.After grinding, take out the coarsely grounded poppy seed into a bowl and mix it with 3-4 tblsp. of water.</li>
<li>Heat oil in a pan, fry the pointed gourds for 2-3 minutes until light brown from all sides. Take them out.</li>
<li>In the same pan, temper with black cumin seeds, then add sliced onions, fry until soft and light brown. Then add chopped tomatoes and 1 chopped green chilli. Wait until tomatoes get soft, then add poppy seed paste into it. </li>
<li>Stir so that it doesn't stick to the pan. Add 1 tsp. turmeric powder into it. Stir fry it for 1-2 minutes. When oil seperates, add fried parwals/ patols. Mix well with the spices, then pour about 1/3 cup of water. Add salt to taste. <span style="color: red;">Remember, patol/parwal cook very fast. </span></li>
<li>Let it cook in medium heat. When all water are evaporated and parwals are done, check the seasoning. This is a dry dish, so no gravy will be there. Stir for another minute or two and remove from heat. </li>
<li>Patol posto is done. Enjoy with hot rice, or even with chapathi. </li>
</ul><br />
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<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com15tag:blogger.com,1999:blog-8172130572341274814.post-22346802066099464112010-02-23T13:29:00.002+08:002010-02-26T17:58:24.416+08:00Lapsi or broken wheat(dalia) halwa and 2 awards<span style="color: #cc0000; font-size: x-large;">L</span>apsi is a sweet halwa or porridge made from dalia or broken wheat or bulgar wheat or cracked wheat, known by diffent names in different region. This is very similar to semolina or suji halwa and very easy to make. Lapsi is nutritious as it is unrefined wheat, therefore high in fibre and manganese. It is a famous sweet dish of Indian state of Rajasthan. It is also very nutritous for infants who has just started eating soild. I make this for my toddlers and they love it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S4IQmR92bZI/AAAAAAAABcs/98HLccIoU80/s1600-h/DSC04718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="http://4.bp.blogspot.com/_V3R1AguD8nM/S4IQmR92bZI/AAAAAAAABcs/98HLccIoU80/s400/DSC04718.JPG" width="400" /></a></div><span id="fullpost"><br />
<div style="color: blue;"><br />
</div><div style="color: blue;"><span style="font-size: large;">Ingredients :</span></div><br />
Dalia or broken wheat : 1 cup<br />
Milk : 1 cup <br />
Sugar : 1/2 cup<br />
Solid Palm jaggery : 1/2 cup (shredded)<br />
Cashew nuts : 1/2 cup(chopped)<br />
rainsins : 1/4 cup (Chopped) <br />
Cardamom or elaichi powder : 2 tsp.<br />
Ghee : 2-3 tblsp.<br />
<br />
<div style="color: blue;"><span style="font-size: large;">Method :</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S4IQmR92bZI/AAAAAAAABcs/98HLccIoU80/s1600-h/DSC04718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><ul><li>Heat the ghee in a pan,add broken wheat or dalia. Fry stirring coninuously till it's golden in colour.</li>
<li> Add enough warm water to cook. Lower the flame or allow to cook. Otherwise, I cook in the pressure cooker. It cooks fast.</li>
<li>When broekn wheat is done, add milk, sugar and jaggery, Stir continuously, otherwise it tends to stick to the pan. Add as per your taste. Finally add chopped cashew nuts and raisins. Mix and remove from flame.</li>
<li>Lastly, after removing from heat, add cardamom powder. Serve in room temperature or cold. </li>
<li>Decorate with rainsins, almonds or any kinds of nuts or dessicated coconut. </li>
</ul><br />
Ok, with this sweet note, I want to complete one long pending work...i.e., my new blogbuddy, Sayantani of A Homemaker's Diary, has passed me 2 awards about 1 month back, one of them "Kreative blog Award", which I received earlier from other blogpals, another one is "beautiful blogger award", but It was a sheer pleasure and a great achievement to get from you, Sayantani, as you are one of the talented and creative blogger with a warm personality in the blogosphere. I am delighted to get to know you, dear.Thanks a lot for sharing with me, Dear Sayantani....<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_V3R1AguD8nM/S4IUV9qD4mI/AAAAAAAABdU/bXqw18tFV9o/s1600-h/kreativ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_V3R1AguD8nM/S4IUV9qD4mI/AAAAAAAABdU/bXqw18tFV9o/s320/kreativ.jpg" /></a></div><br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/S4IUQ2PdzCI/AAAAAAAABdM/j_-1L6P2r0M/s1600-h/beautiful_blogger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_V3R1AguD8nM/S4IUQ2PdzCI/AAAAAAAABdM/j_-1L6P2r0M/s320/beautiful_blogger.jpg" /></a></div><br />
Now, I want to pass these awards to these 7 wonderful bloggers :<br />
<br />
<a href="http://www.panchamrutham.blogspot.com/"><b style="color: purple;">Deepti of Panchamrutham </b></a><br />
<div style="color: purple;"><a href="http://priyaeasyntastyrecipes.blogspot.com/"><b>Priya of Priya's Easy n Tasty recipes</b></a><br />
<b><a href="http://paritaskitchen.blogspot.com/">Parita of Parita's World </a></b><br />
<a href="http://krishnokolee.blogspot.com/"><b>Indira of Krishnakolee'r Kitchen </b></a><br />
<a href="http://bengalicuisine.net/"><b>Sudeshna of Cook Like A Bong </b></a><br />
<b><a href="http://cooking-goodfood.blogspot.com/">Pari of Foodelicious </a></b><br />
<a href="http://shanthisthaligai.blogspot.com/"><b>Shanthi of Shanthi Krishnakumar's Cookbook </b></a></div><div style="color: purple;"><br />
</div><br />
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<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a><br />
</span>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com19tag:blogger.com,1999:blog-8172130572341274814.post-33870921804148625972010-02-12T13:46:00.000+08:002010-02-12T13:46:53.090+08:00Microwave Homemade Tomato Soup<span style="color: #cc0000; font-size: x-large;">O</span>ne of the best gastronomic delights in the world is sipping spoonfuls of steaming hot, savory tomato soup. It is a comfort food that is both delicious and healthy. Especially if it is made out of fresh, ripe red tomatoes. You can get 40 percent of your daily vitamin C requirement from a single tomato. Plus, it is also rich in potassium, vitamin A, and antioxidants such as lycopene.<br />
<span style="color: #cc0000; font-size: x-large;">T</span>omatoes get their luscious red color from lycopene. Lycopene is a carotenoid, which is a natural food pigment that occurs in vegetables and fruits. Lycopene is not produced in the human body, hence it is essential to get it from dietary sources. <b>Tomatoes have numerous health benfits </b>other than having lycopene, which is a powerful antioxidants, that helps fighting cancers. Tomato is a good blood purifier, so consumption of tomato everyday helps in improving skin texture and color. tomato is a natural antiseptic, so it can help protect against various infections. Nicotinic acid present in tomatoes help to reduce blood cholesterol, thus helps prevent heart diseases. Tomatoes help dissolving gallstones. And tomatoes contain large amount of Vitamin C, provides 40 % of daily requirements.<br />
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<span style="color: #cc0000; font-size: x-large;">A</span><span style="color: #cc0000;">nother interesting point is that lycopene is absorbed more efficiently by the body when the tomato is cooked or processed</span>, and not when it is consumed raw. So, the best way to get benefits of Lycopene from Tomatoes, is to make a warm, hot Tomato soup that will not only delight your taste buds, but also give you the health benefits you need. <br />
<span style="color: #cc0000; font-size: x-large;">T</span>his time, I tried to make tomato soup in Microwave, it was quite easier than I expected, in less than 30 minutes you'll get a healthy and nutritious tomato soup to indulge...try it out<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/S3TlLvBILZI/AAAAAAAABck/l5hY2TD7fZg/s1600-h/DSC04744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://1.bp.blogspot.com/_V3R1AguD8nM/S3TlLvBILZI/AAAAAAAABck/l5hY2TD7fZg/s400/DSC04744.JPG" width="400" /></a></div><div style="color: blue;"><br />
</div><div style="color: blue;"><b><i><span style="font-size: large;">Ingredients :</span></i></b></div>Ripe tomatoes : 4 (medium)<br />
Carrot : 1<br />
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Onion : 1(medium)<br />
Garlic pods : 2(crushed)<br />
Flour/wheat flour/corn flour : 1 tblsp.<br />
Milk : 1/4 cup <br />
Sugar : 1 tsp.<br />
Salt and black pepper to taste<br />
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Butter : 1 tblsp.<br />
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<div style="color: blue;"><b><i><span style="font-size: large;">Method :</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/S3TlLvBILZI/AAAAAAAABck/l5hY2TD7fZg/s1600-h/DSC04744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><ul><li>Cut tomatoes in quarters or in halves. Cut carrots in small chunks. Slice onions lengthwise. </li>
<li>Place tomatoes, carrots, garlic and onions in a microwave safe bowl and microwave in high for about 5-6 minutes until veges get soft. Take out in between and stir to avoid foods to burn.</li>
<li>Cool and puree mixture in a blender, adding a little water about 1 cup. Strain the mixture to remove tomato skin and seeds. Set aside.</li>
<li>Now, in another big bowl, melt butter in microwave. Take out, and add flour, stir briskly. Microwave on high for 30 seconds. Then add milk slowly stirring continuously to avoid forming of lumps. Microwave for 2-3 minutes on HIGH or until thick. Stir in between. </li>
<li>Take out, add the pureed tomato mixture. Mix well with the white sauce. Add sugar and season with salt and pepper. Then microwave it for 2 minutes. </li>
<li>Stand it for 2-3 minutes and remove from oven. Garnish with little butter and crushed black pepper.</li>
<li>Serve hot with grilled sandwiches or with croutons.</li>
</ul>Sending this piping hot soup to<a href="http://simplysara07.blogspot.com/2010/02/microwave-easy-cookingmec-soups-event.html"><b style="color: magenta;"> Sara of Sara's Corner</b></a> who is hosting this month's MEC : Soups , event started by <a href="http://cooking4allseasons.blogspot.com/2007/08/announcing-microwave-easy-cooking-event.html"><b style="color: purple;">Srivalli of Cooking 4 All Seasons.</b></a><br />
<b style="color: purple;"> </b><br />
And to another event <a href="http://www.veginspirations.com/2010/01/event-announcement.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+VegInspirations+%28Veg+Inspirations%29"><b style="color: magenta;">Healthy Inspirations event - Soups</b></a> , hosted by <a href="http://www.veginspirations.com/"><b style="color: purple;">Usha of Veg Inspirations</b></a><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: transparent none repeat scroll 0% 0%; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com21tag:blogger.com,1999:blog-8172130572341274814.post-55299563045002062482010-01-28T13:43:00.002+08:002010-01-28T14:30:43.092+08:00Kids' favorite Chocolate Pancake<div style="color: magenta;"><span style="font-size: large;"><b>What is Pancake ?</b></span><br />
</div>A Pancake is a thin, flat, mostly round (can be made in any desired shapes & sizes) cake, prepared from a batter made of APF(all purpose flour), milk, egg and butter. The prepared batter is then cooked on a griddle or frying pan. Pancakes are named differently in different part of the World. Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings including jam, fruit, syrup or meat. But basically, it's a wholesome breakfast item, loved by all ages, especially children are very fond of them. My daughter is a huge fan of Pancakes. Nowadays, readymade pancake batter are found in markets, because of its popularity. But if you want to make it at home, I'll give you the recipe today.........<br />
<div style="color: magenta;"><span style="font-size: large;"><b>Do you know What is <span style="color: purple;">a Pancake Day</span>?</b></span><br />
</div>Pancake Day ( also known as Shrove Tuesday) is the last day before the period which Christians call Lent,<br />
a Christian festival leading up to Easter Sunday (Easter Day). It is traditional on this day to eat pancakes. It is the one day of the year when almost everyone eats a pancake. <b>Lent</b> is a time of abstinence, of giving things up. So Shrove Tuesday is the last chance to indulge yourself, and to use up the foods that aren't allowed in Lent. Pancakes are eaten on this day because they contain fat, butter and eggs which were forbidden during Lent. <span style="font-size: large;"><b style="color: red;"> </b></span><br />
<span style="font-size: large;"><b style="color: red;">In 2010 Pancake Day will be on 16 February. </b></span><br />
So now to the<span style="color: #274e13; font-size: large;"><b> <span style="color: #351c75;">Basic recipe of pancake</span></b></span>....<br />
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<div style="color: blue;"><span style="font-size: large;"><i>Ingredients :</i> <span style="color: #0b5394;">(yields 7-8 pancakes)</span></span><br />
</div>All purpose flour(APF) : 1 and 1/2 cup<br />
Baking powder : 3 tsp.<br />
Salt : 1 tsp.<br />
Fine granulated sugar : 1-2 tblsp.<br />
Milk : 1 and 1/4 cup(as needed)<br />
Egg : 1<br />
Butter(melted) : 3 tblsp.<br />
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<div style="color: blue;"><i><span style="font-size: large;">Method :</span></i><br />
</div><ul><li>In a bowl, sift together flour, baking powder, salt and sugar. In another big bowl, whisk together egg and milk, add to flour mixture little by little, just enough to make a semi-thick creamy batter. Blend in melted butter. <br />
</li>
<li>Heat a non-stick frying pan or a griddle, apply little butter/oil, lower the heat to medium, then pour about 1/4 cup of prepared batter. Cook until you see little dry around the edges and lightly browned on the bottom. Turn and brown the other side. Drop a little butter/oil if you see it's sticking to the pan. </li>
<li>Your pancake is ready.<br />
</li>
</ul><span style="font-size: large;"><b style="color: red;">Variations :</b></span> You can add any crushed or finely chopped fruits(eg. mango, apple, banana etc.) in that batter and can enjoy different flavours of pancake.<br />
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<div style="color: #741b47;"><b><span style="font-size: large;">For Chocolate pancake :</span></b><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_V3R1AguD8nM/S2EfZ7MEcYI/AAAAAAAABbg/_7sqy3nJ_rY/s1600-h/DSC04721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://3.bp.blogspot.com/_V3R1AguD8nM/S2EfZ7MEcYI/AAAAAAAABbg/_7sqy3nJ_rY/s400/DSC04721.JPG" width="400" /></a><br />
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</div><ul><li>To the basic batter, add <span style="font-size: small;"><b style="color: #783f04;">2 tblsp. of chocolate syrup( I used Hershey's chocolate syrup) or cocoa powder</b></span>. Mix together. <b> </b></li>
</ul><b>Tips :</b> While making chocolate pancake, add less sugar in basic batter recipe, as chocolate syrup is going to add the sweetness.<br />
<ul><li>Make pancakes same way as mentioned above. Serve hot .............................</li>
</ul><br />
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Sending my daughter's favorite breakfast dish to <a href="http://gourmetaffair.blogspot.com/"><b style="color: purple;">Arundhuti of Gourmet Affair</b></a>, who is hosting an event, <a href="http://gourmetaffair.blogspot.com/2009/12/announcing-my-first-event-served-with.html"><b style="color: magenta;">"Served With Love"</b></a> .<br />
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And to <a href="http://spicingyourlife.blogspot.com/"><b style="color: purple;">Srivalli</b></a> , who is hosting <a href="http://spicingyourlife.blogspot.com/2010/01/announcing-kids-delight-wholesome.html"><b style="color: magenta;">"Kids' Delight - Wholesome Breakfast"</b></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/S2EjWRooTjI/AAAAAAAABbo/bZazb6AfIzE/s1600-h/Kids_Delight1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="163" src="http://1.bp.blogspot.com/_V3R1AguD8nM/S2EjWRooTjI/AAAAAAAABbo/bZazb6AfIzE/s200/Kids_Delight1.JPG" width="200" /></a><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: transparent none repeat scroll 0% 0%; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com10tag:blogger.com,1999:blog-8172130572341274814.post-69439673991962941122010-01-25T13:39:00.000+08:002010-01-25T13:39:12.621+08:00Punjabi Kala Chana Masala - Chola/sookha chana/Black Chick Pea gravy<span style="color: #cc0000; font-size: large;">C</span>hickpeas, also known as Garbanzo beans, Indian peas or Kabuli chana, are the brown coloured beans of a legume plant. These are green when raw and turn brown when dried. These are nutritious and rich in protein that makes the diet healthy. And the Black chickpeas or kala chana or Bengal gram or cholar dal(in bengali) are darker seeds and has smaller seeds and a rough coat. White chickpeas are lighter coloured, has larger seeds and a smoother coat.<br />
<b style="color: #990000;">Nutritional Value of Chickpeas (garbanzo beans, bengal gram) :</b> <br />
Chickpeas are high in protein and one of the earliest cultivated vegetables. Chickpeas are rich inPotassium, Phosphorus, magnesium and Calcium. It also has good amount of Iron, Sodium, selenium and small amount of Copper, Zinc and Manganese. Chickpeas are rich in choline with good amount of Vitamin A and C. It also has small amount of Vitamin E, K, B6, thiamin, riboflavin, niacin, folate and pantothenic acid.<br />
<span style="color: red;">Black chickpeas have a higher fiber content than Kabuli chana/white chickpeas and hence a very low Glycemic Index(GI) which may make them suitable for people with blood sugar problems.</span><br />
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<div style="color: #990000;"><b>Health Benefits of Chickpeas: </b><br />
</div>Chickpeas make nutritious and healthy diet. It reduces cholesterol, prevents constipation and helps prevent digestive disorders like irritable bowel syndrome. Daily consumption of Chickpeas reduces risk of coronary heart disease and iron deficiency; helps stabilize the blood sugar levels.<br />
<span style="font-size: small;">So, include these members of legume family in your diet as much as possible to have a healthy diet.</span><br />
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<span style="font-size: small;"><span style="color: magenta; font-size: large;">Punjabi Kala Chana masala/Black Chickpea gravy</span><br />
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<span style="font-size: small;">This recipe of kala chana is from Punjabi cuisine, is very tasty and flavourful, try it out.......................</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/S10t5INy2ZI/AAAAAAAABbY/KAildcqmziQ/s1600-h/DSC04638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="http://2.bp.blogspot.com/_V3R1AguD8nM/S10t5INy2ZI/AAAAAAAABbY/KAildcqmziQ/s400/DSC04638.JPG" width="400" /></a><br />
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<div style="color: blue;"><i><span style="font-size: large;">Ingredients :</span></i><br />
</div><span style="font-size: small;">Kala chana/ black chickpeas/Chola : 1 cup</span><br />
<span style="font-size: small;">Boiled Potatoes : 2 (medium) <br />
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<span style="font-size: small;">Onion : 2 (medium-chopped)</span><br />
<span style="font-size: small;">Ginger-garlic paste : 2 tblsp.</span><br />
<span style="font-size: small;">Tomato : 1 (big-chopped)</span><br />
<span style="font-size: small;">Tomato paste/puree : 2 tblsp.</span><br />
<span style="font-size: small;">Green Chilli : 1 or 2(chopped)</span><br />
<span style="font-size: small;">Turmeric powder : 2 tsp.</span><br />
<span style="font-size: small;">Red chilli powder : 2-3 tsp.</span><br />
<span style="font-size: small;">Coriander powder : 2 tsp.</span><br />
<span style="font-size: small;">Punjabi Chole Masala : 2 tsp.(I used Sanjeev Kapoor's Chloe masala; it was great)</span><br />
<span style="font-size: small;">Garam masasla powder : 1 tsp.</span><br />
<span style="font-size: small;">Salt to taste </span><br />
<span style="font-size: small;">Oil : 2-3 tblsp.</span><br />
<span style="font-size: small;">Whole garam masala : 2-3 of each(cardamom, cinnamon stick and cloves) </span><br />
<span style="font-size: small;">Chat masala/dry mango(amchur) powder : 1 tblsp.<br />
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<span style="font-size: small;">Fresh coriander leaves for garnishing<br />
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<i><span style="font-size: large;">Method :</span></i><br />
<ul><li><span style="font-size: small;">Soak chick peas over night if possible or for 3-4 hours in hot water. Black chick peas soaks faster than white chick peas/ kabuli chana. Then pressure cook the dal until done about 20 minutes. Drain and reserve the cooking liquid. Boil potatoes until tender and cut into small pieces.</span></li>
<li><span style="font-size: small;">Heat oil in a pan, add whole garam masala, wait for a minute , then add finely chopped onions and green chillies. Fry for a while, when onions turn slightly brown, add ginger-garlic paste. Stir to mix together. Add finely chopped tomatoes in it. Stir until tomatoes get soft ad pulpy.</span></li>
<li><span style="font-size: small;">When tomatoes are soft, add all powdered spices with 1/4 cup water to cook the spices well. Stir fry the masalas until oil seperates, then add tomato puree/ paste into it. Stir again until it mixes well with the masala paste. Now add boiled chickpeas and potatoes. </span></li>
<li><span style="font-size: small;">Stir for a while, then add reserved water from boiled chickpeas and if needed add little more water, total about 1 and 1/2 cup of water. Season with salt. In medium heat, let it cook for about 6-7 minutes or until you get desired consistency of gravy, not too thin, not too thick kind. I like some gravy to enjoy with roti, paratha. </span></li>
<li><span style="font-size: small;">When the gravy is right, remove from heat and garnish with coriander leaves. Sprinkle some chat masala or dry mango powder/amchur powder over it and enjoy................... <br />
</span></li>
</ul><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Goes well with puri, roti/chapati or paratha, naan, any kind of Indian bread..............</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/S10tg9RrBdI/AAAAAAAABbI/B79va0eRVxE/s1600-h/MLLA19LogoOriginalAnnouncement.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="170" src="http://2.bp.blogspot.com/_V3R1AguD8nM/S10tg9RrBdI/AAAAAAAABbI/B79va0eRVxE/s200/MLLA19LogoOriginalAnnouncement.jpg" width="200" /></a><br />
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<span style="font-size: small;">Sending this to <a href="http://simpleindianfood.blogspot.com/2009/12/mmla-19th-helping-event-announcement.html"><span style="color: #741b47;">MLLA 19</span></a>, hosted by <a href="http://simpleindianfood.blogspot.com/"><span style="color: magenta;">EC of SImple Indian Food</span></a>, event is the brainchild of <a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html"><span style="color: purple;">Susan of The Well-seasoned Cook</span></a>...<br />
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</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: transparent none repeat scroll 0% 0%; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com12tag:blogger.com,1999:blog-8172130572341274814.post-68479158517429792712010-01-21T17:40:00.001+08:002010-01-21T17:45:49.556+08:00Saraswati/Basanti Puja and Bhapa Ilish or Steamed Hilsa<div style="color: magenta;"><span style="font-size: large;"><b>SARASWATI MAHABHAGE BIDYE KOMOLOLOCHANE</b></span><br />
</div><div style="color: magenta;"><b><span style="font-size: large;">BISHWARUPE BISHALAKHKHI MAHADEVI NAMAHASHTUTE!!</span><br />
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</div><span style="color: #cc0000; font-size: large;">S</span>araswati puja, is another festival which is celerated in Bengal with huge enthusiasm in every nook and corner, in every households and in most of the schools and educational centers. Ma Saraswati is the Goddess of Knowledge, Arts and Music. The day is known as <b>Vasant Panchami or Sri Panchami</b>, on the fifth day after new moon in Spring(vasant kaal in bengali), which falls around end of January or beginning of February. <span style="color: blue;">Goddess Saraswati is represented as a woman with white skin, who wears a crescent moon (chandrakla) on her brow and rides a swan. She has sacred scriptures in one hand and a lotus – the symbol of true knowledge – in the second. With her other two hands she plays the music of love and life on a string instrument called the </span><i style="color: blue;">veena</i><span style="color: blue;">. She is also depicted as a deity seated on a white lotus flower. </span> <br />
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</div><span style="color: #e06666; font-size: large;">G</span>oddess Saraswati is not worshipped in temple, but in every households who has school, college or university going children, will surely worship the Goddess daily at their home. And every year on this day, a big model of her is made and worshiped. The puja is performed in the morning. The Goddess is worshipped with bel leaves, fresh while/yellow spring flowers like, marigolds, chrysanthemums and Palash is the special flower used in this puja, without this flower puja won't be complete. And the fruit, plum or wild berries or Kool is must for this puja. Since goddess Saraswati is the goddess of learning, the students are the most ardent worshippers of this day. Children place their books, music instruments, arts materials, earthen inkpots and bamboo quills before her. The ink is made from unboiled milk water, colour powder and silver glitter called <i>Abhro</i>. On this day nobody writes or reads any book, or play any musical instrument. This signifies that the goddess is blessing the books placed in front of her that day. <span style="color: #990000; font-family: verdana; font-size: small;"><span style="color: #423111;">Children give 'Anjali' to the goddess in empty stomach and pray for their future.</span></span> Wearing Yellow or Basanti coloures saree is the custom on that day.<br />
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</div><span style="color: #cc0000; font-size: large;">I</span>n Bengal, every students of all ages have special happy memories of this day. Most of the schools and educational centers of Bengal celebrate Saraswati Puja. Older students of schools are mostly engaged decorating the schools the day before, making preperations for puja, helping priests, send invites to the other schoo<span style="font-family: inherit;">ls and going to schoo</span>l with freinds wearing yellow saris are the special unforgottable moments of this puja.<span style="color: #990000; font-family: verdana; font-size: x-small;"><span style="color: #423111;"> From cutting of fruits to assisting the priest, everything is taken care of by the students. No matter whether a student is religious or irreligious, everyone participates in this in the hope of doing well in their examinations. Saraswati Puja is also the day of eating plums.</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><span style="font-family: inherit; font-size: small;">Plums/wild berries, called <b>'kool'</b> in Bengali is the most sought after fruit on the day of Saraswati Puja. 'Kooler Chatni' is a must for that day. 'Kool' or plum is a fruit of spring time. Hence, it must be eaten on the day of saraswati Puja.<b> There is a saying in Bengal, "if you eat kool before that day, you will fail in the exam". </b>We used to control ourselves at our best not to eat them and on that day, after puja, the first thing we used to it, is kool. It's a fruit of sour taste and it's yummy. the significance on that saying, I think, around that time, the fruit starts to ripe and is the right time to eat them, but children are told like that way not to eat them, as no children will like to fail in the exam.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S1fyBELKq9I/AAAAAAAABa4/hVoioIiSydA/s1600-h/kool.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_V3R1AguD8nM/S1fyBELKq9I/AAAAAAAABa4/hVoioIiSydA/s320/kool.jpg" width="320" /></a><br />
</div><span style="font-family: inherit; font-size: small;"><span style="color: #cc0000; font-size: large;">A</span>nother special ceremony of taht day is <b>"Hatey-Khari",</b> where small children begin their writing/studies on that day with the blessing from the goddess. The priest help them writing thier first A, B C, D with a chalk on a slate. In this way, Saraswati puja has a tremendous importance among bengalis.<br />
</span>The another custom of that day, is to buy<b> "Jora Ilish" </b>or 2 Hilsa fish on that day. It is considered auspicious in bengali custom. So, <b>Hilsa or Ilish is the must on that day's menu</b>. Hilsa fish is the most beloved and popular fish among bengalis. So I made <span style="font-size: large;"><span style="color: magenta;">Bhapa Ilish or steamed Hilsa</span></span> on Saraswati Puja, which was Yesterday. <span style="color: magenta;">Hilsa marinated and steeped in a mustard-poppy seed paste and steamed. </span><br />
Hilsa is rich in Omega-3 fatty acid and is full of very fine little bones. One has to be extra careful while eating it. Even though Bengalis love this fish, it has a distinct flavour and very soft flesh fish. This dish especially taste well with fresh fish, not with the frozen ones. Because, in this recipe raw fish is marinated in mustard paste and steamed in low heat. If not, lightly fried fish is also OK. I normally fry my fishes very lightly on both sides. This dish can be made in three ways. One, in pressure cooker, another in a steamer and in an oven. I make it in Pressure cooker, to make in oven, check<a href="http://www.bongcookbook.com/2009/06/bhapa-ilish-steamed-hilsa.html"><span style="color: red;"> here</span></a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S1ge_yhiOKI/AAAAAAAABbA/_BX0P96HFGg/s1600-h/DSC04714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="http://4.bp.blogspot.com/_V3R1AguD8nM/S1ge_yhiOKI/AAAAAAAABbA/_BX0P96HFGg/s400/DSC04714.JPG" width="400" /></a><br />
</div><div style="color: blue;"><br />
</div><div style="color: blue;"><i><span style="font-size: large;">Ingredients :</span></i><br />
</div>Hilsa fish : 5-6 pieces<br />
Mustard seeds : 2 tblsp.<br />
Poppy seed : 2 tsp.<br />
Green chilli : 2-3<br />
Turmeric powder : 2-3 tsp.<br />
Mustard oil : 3 tsp.<br />
Yoghurt : 1 tsp.<br />
Fresh dessicated coconut : 2 tblsp.<br />
Oil : 2 tblsp.<br />
Salt to taste<br />
<br />
<div style="color: blue;"><i><span style="font-size: large;">Method :</span></i><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S1ge_yhiOKI/AAAAAAAABbA/_BX0P96HFGg/s1600-h/DSC04714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
</div><ul><li>Marinate fish pieces with very little salt and turmeric powder and keep aside for 1/2 an hour. </li>
<li>To make the mustard paste, soak mustard seeds and poppy seeds in little water for 1/2 and hour. Then in a grinder, grind into a paste adding 2 green chillies, dessicated coconut, a pinch of salt. Add water as little as possible while grinding. It should be a moderately thick paste. </li>
<li>In the prepared paste, add yoghurt, turmeric powder and salt to taste. Now the mustard paste is ready to smear on the fish.<span style="color: red;"> </span><b style="color: red;">Tips :</b> in any mustard paste preperation, while grinding mustard seeds, always add a pinch of salt, otherwise it tasted bitter.<br />
</li>
<li>In a pressure cooker safe bowl, smear a little mustard oil, then place the fish pieces in single layer. Add the prepared mustard paste and coat over the fish pieces nicely. Add 2-3 slitted green chillies over it and drizzle 2 tblsp. of mustard oil over it. Keep it for 10-15 minutes.</li>
<li>Then place in a pressure cooker, which is filled with water until half of the bowl or little lower. Cook for 2-3 whistles or about 10 minutes in medium flame. </li>
</ul>Serve hot with rice and enjoy the distinct flavour of this dish............<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: transparent none repeat scroll 0% 0%; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com7tag:blogger.com,1999:blog-8172130572341274814.post-5914790385964816342010-01-20T17:38:00.000+08:002010-01-20T17:38:46.503+08:00One Lauki/Lau/Bottle Gourd, Two recipes --- Lau Ghonto & Lau-er khosa Charchari<div class="separator" style="clear: both; color: #cc0000; text-align: center;"><span style="font-size: large;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S1bNgCWLwyI/AAAAAAAABZ4/MeNSvz6fAow/s1600-h/Oct-09+051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><br />
</div><span style="color: #cc0000; font-size: large;">L</span>au, as we call it in Bengali, in other parts of India, it is known as Lauki or Dudhi, is very low caloric vegetable and very low in fat. Because of its high water content, it's very <span id="fullpost">cooling, calming, diuretic and easy to digest</span>.<span id="fullpost"> Therefore, it's a great summer food. It is rich in iron and also has vitamins C and B complex. It is high in fiber, thus very effective for light, low calorie diet, people with digestive disorders and constipation. <span style="color: red;">If you are planning to loose weight, add it to your diet daily.</span><br />
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</div><span id="fullpost"><b><span style="color: purple;"><span style="font-size: large;">B</span>ottle gourd has many healing powers</span></b>, even though it is not so popular in Western World, but it is widely used in India. Bottle gourd is valuable treating Urinary disorder, balancing Liver Function, treating High blood pressure and heart disease, treating Insomnia and other nervous disorders and many more. Ayurveda, the traditional Indian Herbal medicinal system, suggests bottle gourd juice once daily early in the morning helps treating graying hair, stomach acidity, digestive disorders and ulcers.</span><br />
<span id="fullpost">Today, I'll share a very simple lauki/lau recipe from bengali cuisine, which is called<span style="color: magenta;"> </span><span style="color: magenta; font-size: large;">"Lau Ghonto"</span>. </span><br />
<span id="fullpost">Another, from the same bottle gourd peel, <span style="color: magenta; font-size: large;">"Lau er Khosa Charchari". <span style="color: purple; font-size: large;">One bottle gourd, two recipe.</span><br />
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<span id="fullpost"><span style="color: #cc0000; font-size: large;">G</span><span style="color: #cc0000; font-size: large;">honto</span>, is a cooking style in Bengali cuisine, where vegetables (cabbage, gourd, radish etc.) are chopped or grated very finely and cooked with a tempering(like, jeera/ panch phoron) and very few ground spices. Non-vegetarian ghontos are also made, where fish or fish head are added with vegetables. The famous Murighonto is made with fish head and cooked rice. </span><br />
<span id="fullpost"><br />
</span><br />
<span id="fullpost"></span><br />
<div style="color: blue;"><span style="font-size: large;"><span id="fullpost">Ingredients : </span></span><br />
</div><span id="fullpost">Lau/lauki : 1 ( medium/big)</span><br />
<span id="fullpost">Dry red chilli : 1</span><br />
<span id="fullpost">Cumin seeds/jeera : 2 tsp.</span><br />
<span id="fullpost">Turmeric powder : 2 tsp.</span><br />
<span id="fullpost">Green chilli : 1 or 2(chopped)</span><br />
<span id="fullpost">Fresh coriander leaves for garnishing</span><br />
<span id="fullpost">Salt to taste </span><br />
<span id="fullpost">Oil : 2 tblsp.</span><br />
<span id="fullpost"><br />
</span><br />
<div style="color: blue;"><span style="font-size: large;"><span id="fullpost">Method : </span></span><br />
</div><ul><li><span id="fullpost">Peel the whole gourd. Don't throw away the peels. In Bengali cuisine, we have many delectable dishes made from it, like <a href="http://indranid.blogspot.com/2009/02/two-bengali-yummy-fry-recipe.html"><b><span style="color: red;">crispy fries(lau-er khosa bhaja)</span></b></a> or charchari from it. I'll shared the fry recipe before and the charchari recipe follows after this.</span></li>
<li><span id="fullpost">For cutting the vegetable very fine, first cut the gourds in round rings. Take 3 or 4 rings at a time and chop them as finely as you can. Continue with the other rings. </span></li>
<li><span id="fullpost">Heat oil in a pan, temper with broken dry red chilli and cumin seeds. When chilli turns dark and seeds crackle, throw chopped up gourds. Stir for a while, water will come out. Wait for water to dry up. When water evaporates, add salt, turmeric and green chillies. Mix well , stirring for few minutes.</span></li>
<li><span id="fullpost">Add very little water and in medium flame let it cook. Gourds cook very fast. Check the seasoning. When all the water evaporates and gourds are quite soft and mushy, remove from heat. Throw chopped fresh coriander leaves, mix well and serve hot with hot rice. </span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S1bNgCWLwyI/AAAAAAAABZ4/MeNSvz6fAow/s1600-h/Oct-09+051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="http://4.bp.blogspot.com/_V3R1AguD8nM/S1bNgCWLwyI/AAAAAAAABZ4/MeNSvz6fAow/s400/Oct-09+051.jpg" width="400" /></a><br />
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</div><span style="font-size: large;"><span id="fullpost">Lau-er khosa Charchari </span></span><br />
</div><span id="fullpost">It's a great dish, made from peels of bottle gourds and pumpkin. This dish, I've tried from Sharmistha's blog Cook-a-doodle-doo. I had no idea this dish exists, until She shared her mother's recipe. Instead of throwing all the highly nutritive peels of gourd, we can dish out a great simple relish. To make any dish with peels, do not peel but cut with little flesh on with a sharp knife. Thanks to aunty(sharmistha's mom) and Sharmistha for sharing such great recipe and obviously thanks to blogging, because of it, we get to know such secret recipes. I recommend all to try this dish who loves bottle gourd. </span><span id="fullpost">You will get the recipe <a href="http://cookadoodledo.blogspot.com/2009/10/lau-er-khosha-chochchori.html"><b style="color: red;">here</b></a>. I followed her recipe and it was just great with hot rice. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/S1bO1dKT76I/AAAAAAAABaI/5ZGg-4mFc58/s1600-h/Oct-09+052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://1.bp.blogspot.com/_V3R1AguD8nM/S1bO1dKT76I/AAAAAAAABaI/5ZGg-4mFc58/s400/Oct-09+052.jpg" width="400" /></a><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: transparent none repeat scroll 0% 0%; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com11tag:blogger.com,1999:blog-8172130572341274814.post-50015366861084795062010-01-12T13:15:00.002+08:002010-01-12T13:26:42.768+08:00Bengali Winter Vegetable Medley<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S0wH3Rbcy7I/AAAAAAAABZY/W8aHyyEsPXc/s1600-h/1mingle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
</div><span style="color: #cc0000; font-size: x-large;">C</span>hilly winter is in season now almost allover the world (not in my place, though..we're enjoying cool poolbath). So my today's post is on winter vegetables. Beets, carrots, broccoli, sweet potatoes, Spinach, cabbage, cauliflower, broccoli, fresh green peas are some of the vegetables available during Winter in India. <span style="color: #cc0000; font-size: x-large;">L</span>ike, Roots and tubers, often considered as mere carbohydrate filters, are also vitamin-rich. <b>One medium-sized potato can supply up to a third or more of the body's daily requirement of vitamin C</b>, as well as some of the B vitamins. Sweet potatoes are similarly nourishing, and provide the body with vitamin A. Carrots are another source of vitamin A. Green leaves - whether from cabbage or such leaf vegetables as spinach - are rich sources of vitamins A and C. Vitamin A is essential for eyes and skin, while vitamin C is necessary to maintain a healthy connective tissue, Calcium, very important for the bone structure of growing children, and iron, necessary for healthy blood, are also provided by these plants. Other green vegetables, such as broccoli, peas and kale, also include some of the B vitamins, a large group needed by the body to extract energy from carbohydrates. <b style="color: red;">The nutrients that vegetables contain are invaluable, so have your 5 a day.</b><br />
<span style="color: #cc0000; font-size: x-large;">I</span>'m posting a Bengali Winter Vegetables Medley today....very easy and simpliest recipe without much spices, but absolutely delicious..in this recipe you'll see the simplicity of Bengali Cuisine.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_V3R1AguD8nM/S0wEj9MdXcI/AAAAAAAABZI/NRhXhA8NjOc/s1600-h/DSC04662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_V3R1AguD8nM/S0wEj9MdXcI/AAAAAAAABZI/NRhXhA8NjOc/s400/DSC04662.JPG" /></a><br />
</div><div style="color: blue;"><span style="font-size: x-large;">Ingredients:</span><br />
</div>Beet root : 1<br />
Carrots : 1 or 2<br />
Cauliflower : few florets<br />
Potato : 1 or 2<br />
Green Peas : 1/3 cup<br />
Dry red chilli : 1 (break into 2)<br />
black cumin seeds/kala jeera/kalonji : 1 tsp.<br />
Turmeric powder : 2 tsp.<br />
Red chilli powder : 2 tsp.<br />
Salt to taste<br />
Sugar : 1 tsp.<br />
Oil : 2-3 tblsp. <br />
Fresh coriander leaves for garnishing(only available during winter in India)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/S0wE43ZPKLI/AAAAAAAABZQ/4QOEsxKtf1k/s1600-h/DSC04663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
</div><br />
<div style="color: blue;"><span style="font-size: x-large;">Method :</span><br />
</div><ul><li>Cut carrot, beet and potato in medium cube like pieces. Cut each cauliflower florets into 2 or 4 pieces. </li>
<li>In a pressure cooker, cook beet, carrot and potato until tender for 1 or 2 whistle. </li>
<li>In a pan, heat 2 tblsp. oil, fry cauliflower florets a little until light brown and keep aside. In the same oil (add oil if needed), temper with dry red chillies and black cumin seeds. Wait for a while, when chillies change colour and seeds crackle, add boiled vegetables, fried cauliflower and green peas. Add salt, turmeric and chilli powder. Add a little water and mix spices well with the vegetables. Add sugar and stir fry together for 2-3 minutes in medium flame. </li>
<li>Remove from heat and garnish with fresh coriander leaves. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/S0wE43ZPKLI/AAAAAAAABZQ/4QOEsxKtf1k/s1600-h/DSC04663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_V3R1AguD8nM/S0wE43ZPKLI/AAAAAAAABZQ/4QOEsxKtf1k/s400/DSC04663.JPG" /></a><br />
</div><ul></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S0wH3Rbcy7I/AAAAAAAABZY/W8aHyyEsPXc/s1600-h/1mingle.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_V3R1AguD8nM/S0wH3Rbcy7I/AAAAAAAABZY/W8aHyyEsPXc/s200/1mingle.jpg" /></a><br />
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<b style="color: purple;">This medley is going to take part in</b><b> </b><b style="color: purple;"> </b><br />
<b style="color: purple;"><a href="http://bengalicuisine.net/2009/12/24/monthly-mingle-winter-fruits-and-vegetables/">Monthly Mingle: Winter Fruits and Vegetables</a> , hosted by <a href="http://bengalicuisine.net/"><span style="color: blue;">Sudeshna of Cook Like A Bong</span></a> and event is masterminded by <a href="http://whatsforlunchhoney.blogspot.com/2006/04/my-monthly-mingle.html"><span style="color: magenta;">Meeta of What's for lunch, Honey?</span></a><br />
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<b style="color: purple;"><b></b></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_V3R1AguD8nM/S0wEj9MdXcI/AAAAAAAABZI/NRhXhA8NjOc/s1600-h/DSC04662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: transparent none repeat scroll 0% 0%; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com13tag:blogger.com,1999:blog-8172130572341274814.post-51116296583560685022010-01-08T13:17:00.001+08:002010-01-08T13:19:56.765+08:00Sandesh - half traditionally with readymade Paneer and with the help of kitchen gadgets<span style="color: #cc0000; font-size: x-large;">T</span>his is my first post of 2010. Let's start with a sweet note....Being a bengali, I have quite a sweet tooth, which Bengalis are famous for. But I love more the dry sweets(i.e., bengali sandesh, North Indian peda or besan laddoo etc.) than the sugar syrup immersed sweets(like, Gulab jamuns). For the new year celebration, I made this famous bengali sweet, Sandesh at home, which was on my wish list for long time. After seeing <a href="http://www.ecurry.com/blog/desserts/sandesh/comment-page-1/#comment-13385"><span style="color: magenta;">Soma's</span></a> awesomely beautiful post on Sandesh, I was really tempted to make it at home, as we don't get here at market/sweet shop and I totally miss all the Bengal sweets here outside India.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S0a-3Aw3hCI/AAAAAAAABYw/UAuL8800dvk/s1600-h/DSC04669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_V3R1AguD8nM/S0a-3Aw3hCI/AAAAAAAABYw/UAuL8800dvk/s400/DSC04669.JPG" /></a><br />
</div><span style="font-size: x-large;"><span style="color: #cc0000;">S</span></span><span style="color: #cc0000;">andesh is one of the most favorite sweets in Bengal. It is milk based sweets with very few ingredients and surprisingly very easy to make (I realized it after making). It is made from curdled milk or Channa as we call it, another name is Panner/cottage cheese. Freshly made channa/ paneer is sweetened by adding sugar in it, and some flavours like, rose assence, cardamom powder and Saffron are also added for special touch.</span><br />
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<div style="color: #351c75;"><span style="font-size: large;">Here is how I made it :</span><br />
</div><span style="color: #cc0000; font-size: large;">I</span>n the title, I wrote half traditionally, because it is made from fresh channa/cottage cheese and the chaana is then knead to make lump-free by hand to make Sandesh soft. I had very less time when I made them, so to make it faster, I used readymade paneer cubes, available in market and I kneaded them in Mixer to save time.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/S0a_LxmZy7I/AAAAAAAABZA/OGMdOQRd-48/s1600-h/DSC04672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_V3R1AguD8nM/S0a_LxmZy7I/AAAAAAAABZA/OGMdOQRd-48/s400/DSC04672.JPG" /></a><br />
</div><br />
<div style="color: blue;"><span style="font-size: large;">Ingredients :<span style="font-size: small;"> (Will make 20-24 medium size sandesh)</span><br />
</span><br />
</div>Paneer cubes : 500 gms.<br />
<br />
Sugar : 3/4 cup or as needed<br />
Black Cardamom powder : 2 tsp.<br />
Rose essence : 1 and 1/2 tsp.<br />
Saffron : 1 tsp.(crushed between fingers)<br />
Cardamom seeds : few (for decoration)<br />
Saffron : few strands (for decoration)<br />
<br />
<div style="color: blue;"><span style="font-size: large;">Method :</span><br />
</div><ul><li>As I had frozen paneer cubes, I defrosted them first and then knead them a little by hand.<br />
</li>
<li>To make the process little faster, I put them in a mixer and added little milk. It softens quite fast that way, but this way channa/paneer liquidises a bit because of added milk.<br />
</li>
<li>After it softens and becomes lump-free, add sugar little by little. Mix it in the mixer, taste it and if needed add some more. When sugar just dissolves in channa, take out from mixer. </li>
<li>Now, this step is the most critical and important part of making sandesh. So be cautious. Heat a non-stick flat pan, spread the channa-sugar mixture on the pan evenly. Change the heat to medium. Stir constantly with a spatula so that it does not stick to the pan, scraping off the sides of the pan. Cook on medium heat for the first 5-6 minutes. You will see slowly the texture is changing to thicker consistency, then lower the heat. Cook on low flame, stirring continuously, you will see the colour is also changing to darker shade. Add cardamom powder, rose essence and crushed saffrons into it. Mix well.<br />
</li>
<li>When you see the channa is no longer sticking to the pan and you can gather the whole thing and make a ball, then it's time to turn off the heat (<span style="color: red;">for test,</span> <span style="color: red;">take a little channa in your palm, make a small ball rolling between your palms. If you can make it, then it's done</span>). If you heat longer than this, the channa will be hard and lumpy and the sandesh will turn hard. This process should take 15-20 minutes and is called<b><span style="color: red;"> "paak"</span></b>. <span style="color: purple;">(I heated a little more, my channa became little crumbly as you can see in the pic. I could give it a shape and it was soft, but the channa was little crumbly..so be cautious about it)</span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S0a_BJYnbsI/AAAAAAAABY4/8NkZOzy7siE/s1600-h/DSC04667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_V3R1AguD8nM/S0a_BJYnbsI/AAAAAAAABY4/8NkZOzy7siE/s400/DSC04667.JPG" /></a><br />
</div><br />
<ul><li>Spread on a plate for 5 minutes to cool down a bit. DO NOT let it cool much, then you won't be able to give it a shape. Take little portion and make it into round or oblong, any shape you want. </li>
<li><b style="color: red;">For decoration :</b> Take 1-2 tsp. milk on a bowl, drop the saffron strands into it. take one or two saffron strands on hand and press on top of each sandesh. Seperate cardmom seeds, take one or two cardamom and press on top of each Sandesh. You can decorate any way you want, can decorate with fruit pieces, too like, with small cherry or pineapple pieces. Can decorate with pistachio or almonds pieces. </li>
</ul><div style="color: #0b5394;">Sandesh can be kept fresh for at least 7-10 days in refrigerator. It tastes also good when slightly cool. But keep in an airtight container, otherwise it can become hard. <br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S0a7GPMva5I/AAAAAAAABYo/1RjsfcfcNOU/s1600-h/SWLEventLogo2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_V3R1AguD8nM/S0a7GPMva5I/AAAAAAAABYo/1RjsfcfcNOU/s200/SWLEventLogo2.jpg" /></a><br />
</div>Sending my first post of the year to <a href="http://gourmetaffair.blogspot.com/"><b style="color: purple;">Arundhuti</b></a> for her<br />
first event, <a href="http://gourmetaffair.blogspot.com/2009/12/announcing-my-first-event-served-with.html"><b style="color: magenta;">"Served with Love"</b></a>, as this Sandesh is my Husband's and my Daughter's favorite Sweet. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/S0a7GPMva5I/AAAAAAAABYo/1RjsfcfcNOU/s1600-h/SWLEventLogo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a><br />
</div><ul></ul><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: transparent none repeat scroll 0% 0%; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com20tag:blogger.com,1999:blog-8172130572341274814.post-37629247398728527752009-12-31T16:47:00.001+08:002009-12-31T16:52:56.318+08:00APPYAYAN : BEST OF 2009 and New Year Wish to all Bloggers<div style="text-align: center;"><a href="http://www.orkutnow.com/" title="Orkut Scraps"><img alt="Orkut Scraps - New Year" border="0" src="http://i.orkutnow.com/albums/ff240/orkutnowscraps/orkutnow/en/scraps/new-year/new_year14.jpg" /></a><br />
</div><br />
<div style="text-align: center;"><b><span style="color: red;">Wishing all my visitors, friends, readers, followers and fellow bloggers a happy, healthy, peaceful & prosperous new year ahead!!!</span><br />
</b><br />
</div><br />
<i><span style="color: #cc0000; font-size: x-large;">A</span></i>nother year has passed...What a remarkable year it was! As we tear the wrappers off 2010 calendars, it's time to look back at the year it was and it's time to appreciate what we have and what it gave us and it's time to celebrate with our loved ones. A major global economic disaster, H1N1 epidemic...those are the remarkable memories of 2009. The good news is the World survived. Sure, lots of people have lost their jobs in this hard ecocnomic time, numerous people lost their dear ones in H1N1, my heart cries for them. We spent some fearful months because of H1N1. But there were also some good things happened. India bagged more than 8 Oscars this year, one statue to Music director A.R. Rahman for the Movie "Slumdog Millionaire". World somehow got halfway out of economic crisis. Indian born US based Venkatraman Ramkrishnan was awarded The Nobel Prize for Chemistry. Those are some with an Indian perspective. <br />
<i style="color: #cc0000;"><span style="font-size: x-large;">I</span></i>n my blogging world, I survived another year.....another busy eventful year...I've posted 95 recipes in this year, just 5 posts sort to hit the century. Even though, I've tried to post more, but right now, my toddlers take more of my time. I ought to spend more time with them than blogging. But I'm so addicted to this, I can't ignore the appreciation I got from my fellow bloggers and even the visitors left some cheerful remarks, which I really appreciate. Fellow bloggers also showered me with lots of awards. Also made new friends in the blogging world. Appyayan celebrated 1 year anniversary in the beginning of this year and 100 th post,too. Also, I've participated on lots of events on blogosphere and hosted 2 events on Appyayan, one of my own,<b style="color: purple;"> Spotlight : Fish</b> (roundup<a href="http://indranid.blogspot.com/2009/09/round-up-of-spotlightfish-with-national.html"><b style="color: red;"> here</b></a>) and another event,<span style="color: purple;"> </span><b style="color: purple;">Sunday Snacks: Festive snacks of Diwali</b> (roundup <a href="http://indranid.blogspot.com/2009/12/round-up-of-sunday-snacks-festive.html"><b><span style="color: red;">here</span></b></a>), gust hosted by me. Both the events were a great success..thanks to fellow foodies and bloggers. I'll announce the next theme of Spotlight soon.<br />
<b style="color: red;"><i><span style="font-size: x-large;">T</span></i></b><span style="color: red;">he best thing happened to me as my blog has selected as</span><b style="color: red;"> one of the Top 7 Bengali blogs,</b> surveyed by Sudeshna of <a href="http://bengalicuisine.net/"><span style="color: lime;">Cook Like A Bong</span></a>..Thanks again, Sudeshna. My hard work has paid off, finally.....<br />
<br />
<div style="color: purple; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">These are some of my most popular recipes of this year:</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/SzwroZzRWdI/AAAAAAAABWg/hhzYaUVQhP8/s1600-h/1pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><br />
</div><span style="font-size: large;"><span style="color: red;">Category : Sweets/Dessert</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/SzwroZzRWdI/AAAAAAAABWg/hhzYaUVQhP8/s1600-h/1pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_V3R1AguD8nM/SzwroZzRWdI/AAAAAAAABWg/hhzYaUVQhP8/s400/1pumpkin.jpg" /></a><br />
</div><div style="color: magenta; text-align: center;"><a href="http://indranid.blogspot.com/2009/04/stewed-pumpkin-in-coconut-cream.html"><span style="font-size: large;">Stewed Pumpkin in Coconut cream</span></a><br />
</div><div style="color: blue;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/Szw-qVKilnI/AAAAAAAABYg/urcZe5V8ljU/s1600-h/Sep09+040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_V3R1AguD8nM/Szw-qVKilnI/AAAAAAAABYg/urcZe5V8ljU/s400/Sep09+040.jpg" /></a><br />
</div><div style="text-align: center;"><a href="http://indranid.blogspot.com/2009/09/home-made-bengali-sweet-malpoa.html"><span style="color: magenta; font-size: large;">Malpoa</span></a><br />
</div></div><div style="color: red;"><span style="font-size: large;">category : Indian Bread</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/Szwu6h7s1-I/AAAAAAAABWo/1MkI8bWpJ7k/s1600-h/1Picture+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_V3R1AguD8nM/Szwu6h7s1-I/AAAAAAAABWo/1MkI8bWpJ7k/s640/1Picture+013.jpg" /></a><br />
</div><div style="text-align: center;"><a href="http://indranid.blogspot.com/2009/04/radhaballavidal-puri-pure-bengali.html"><span style="color: magenta; font-size: large;"><b>Radhaballavi/Dal Puri</b></span></a> <span style="color: magenta;">---A bengali delicacy (lentil filled spicy phulka/puri)</span><br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/SzwwJKI9y5I/AAAAAAAABW4/G-sZ47xnJEU/s1600-h/May+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_V3R1AguD8nM/SzwwJKI9y5I/AAAAAAAABW4/G-sZ47xnJEU/s400/May+060.jpg" /></a><br />
</div><div style="text-align: center;"><a href="http://indranid.blogspot.com/2009/05/complete-meal-with-beetroot.html"><span style="color: magenta; font-size: large;">Beetroot Chapathi</span></a><br />
</div><br />
<a href="http://2.bp.blogspot.com/_V3R1AguD8nM/Szwy7M6rSSI/AAAAAAAABXI/ACuSUlYzWLA/s1600-h/1dim.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><br />
<a href="http://2.bp.blogspot.com/_V3R1AguD8nM/Szwy7M6rSSI/AAAAAAAABXI/ACuSUlYzWLA/s1600-h/1dim.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: red; font-size: large;">Category : Non-veg</span><br />
</a><br />
<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/Szwy7M6rSSI/AAAAAAAABXI/ACuSUlYzWLA/s1600-h/1dim.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_V3R1AguD8nM/Szwy7M6rSSI/AAAAAAAABXI/ACuSUlYzWLA/s320/1dim.jpg" /></a><br />
</div><div style="text-align: center;"><a href="http://indranid.blogspot.com/2009/02/dimer-jhol-bengali-egg-curry.html"><span style="color: magenta; font-size: large;">Dimer Jhol (Bengali Egg curry)</span></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/Szw0FfHCwSI/AAAAAAAABXQ/mNl1QdlVUkk/s1600-h/April+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_V3R1AguD8nM/Szw0FfHCwSI/AAAAAAAABXQ/mNl1QdlVUkk/s400/April+004.jpg" /></a><br />
</div><div style="text-align: center;"><a href="http://indranid.blogspot.com/2009/04/chatpata-chicken.html"><span style="color: magenta; font-size: large;">Chatpata Chicken</span></a><br />
</div><div style="color: red; text-align: left;"><span style="font-size: large;">Category : Vegetarian recipe </span><br />
</div><div style="text-align: left;">In this category, I've posted the most.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/Szw1urLh6HI/AAAAAAAABXY/PuBAybYNmWk/s1600-h/May+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_V3R1AguD8nM/Szw1urLh6HI/AAAAAAAABXY/PuBAybYNmWk/s320/May+002.jpg" /></a><br />
</div><div style="text-align: center;"><a href="http://indranid.blogspot.com/2009/05/okra-in-roasted-sesame-and-poppy-seed.html"><span style="color: magenta; font-size: large;">Okra in Roasted sesame and poppy seed sauce</span></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/Szw3GrOBIoI/AAAAAAAABXg/6TnRSj93BvQ/s1600-h/April+071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_V3R1AguD8nM/Szw3GrOBIoI/AAAAAAAABXg/6TnRSj93BvQ/s400/April+071.jpg" /></a><br />
</div><div style="text-align: center;"><span style="font-size: large;"><a href="http://indranid.blogspot.com/2009/06/narkel-sorshe-patol-pointed-gourd-in.html"><span style="color: magenta;">Narkel Sorshe Patol(Pointed gourd with Mustard & Coconut)</span></a><br />
</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/Szw4PQpFoEI/AAAAAAAABXo/MBRPmyovf9s/s1600-h/1July035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_V3R1AguD8nM/Szw4PQpFoEI/AAAAAAAABXo/MBRPmyovf9s/s400/1July035.jpg" /></a><br />
</div><div style="color: magenta; text-align: center;"><span style="font-size: large;"><a href="http://indranid.blogspot.com/2009/09/stuffed-bell-peppers-in-peanut-sesame.html">Stuffed Bell Peppers in Sesame Peanut Sauce</a></span><br />
</div><div style="color: magenta; text-align: left;"><span style="font-size: large;"><span style="font-size: small;">& many more ....................</span></span><br />
</div><div style="color: magenta; text-align: left;"><span style="font-size: large;"><span style="color: red; font-size: large;">Category : Appetizer/Snack </span></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/Szw5TlXdbuI/AAAAAAAABXw/6IRnVIFe4kM/s1600-h/Oct-09+071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_V3R1AguD8nM/Szw5TlXdbuI/AAAAAAAABXw/6IRnVIFe4kM/s400/Oct-09+071.jpg" /></a><br />
</div><div style="color: magenta; text-align: center;"><span style="font-size: large;"><span style="color: red; font-size: large;"> <a href="http://indranid.blogspot.com/2009/11/spice-crusted-crucnchy-munchy-peanuts.html"><span style="color: magenta;">Masala Peanuts</span></a></span></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/Szw6Hy82mgI/AAAAAAAABX4/BRwclS830jo/s1600-h/Sep09+032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_V3R1AguD8nM/Szw6Hy82mgI/AAAAAAAABX4/BRwclS830jo/s400/Sep09+032.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://indranid.blogspot.com/2009/10/beguni-or-brinjal-fritters.html"><span style="color: magenta; font-size: large;">Beguni or Brinjal Fritters </span></a><br />
</div><div style="color: magenta; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/Szw7nPhrA6I/AAAAAAAABYA/4nd0x3bXApY/s1600-h/Aug09+061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_V3R1AguD8nM/Szw7nPhrA6I/AAAAAAAABYA/4nd0x3bXApY/s400/Aug09+061.jpg" /></a><br />
</div><span style="font-size: large;"><a href="http://indranid.blogspot.com/2009/08/pyaji-bengali-onion-pakora.html"><span style="color: red; font-size: large;"><span style="color: magenta;">Pyaji(Bengali Onion Pakora) </span></span></a></span><br />
<div style="color: red; text-align: left;"><span style="font-size: large;"><span style="font-size: large;">Category: </span>Breakfast dishes</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/Szw9NsiRBoI/AAAAAAAABYQ/bS0fxjq8qx8/s1600-h/June+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_V3R1AguD8nM/Szw9NsiRBoI/AAAAAAAABYQ/bS0fxjq8qx8/s400/June+024.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://indranid.blogspot.com/2009/06/scrambled-paneer-sandwich-wfocaccia.html"><span style="font-size: large;">Scrambled Paneer Sandwich </span></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/Szw9zBxOC5I/AAAAAAAABYY/yRWCxwkrZZQ/s1600-h/Sep09+044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_V3R1AguD8nM/Szw9zBxOC5I/AAAAAAAABYY/yRWCxwkrZZQ/s400/Sep09+044.jpg" /></a><br />
<div style="color: red; text-align: center;"><span style="font-size: large;"><a href="http://indranid.blogspot.com/2009/09/bread-utthapam.html"><span style="color: magenta;">Bread Utthapam</span></a><br />
</span><br />
</div></div><div style="text-align: left;">I have also created <a href="http://riappyayan.blogspot.com/"><span style="color: red; font-size: large;">Appyayan's Recipe Index</span></a> this year..pl. visit to see more recipes..I've categorized it for easier search.<br />
Last few months, I couldn't do bloghopping much because of all the engagement with my family, but I met many wonderful new bloggers, who are very creative cook. My fellow bloggers have been by my side throughout the year, who supported me always with their warm comments..Thank you all and let us always be together. <b style="color: red;">Perhaps, I won't be able to wish you all seperately, so Hereby I'm wishing wholehearttedly, Everyone of you.......<br />
</b><br />
<div style="color: red;"><br />
</div><div style="text-align: center;"><a href="http://www.orkutnow.com/" title="Orkut Scraps"><img alt="Orkut Scraps - New Year" border="0" src="http://i.orkutnow.com/albums/ff240/orkutnowscraps/orkutnow/en/scraps/new-year/happy_new_year_12.gif" /></a><br />
</div><br />
<br />
<br />
Sharing my memories with Srivalli in her <a href="http://cooking4allseasons.blogspot.com/2009/12/announcing-best-of-year-2009-event.html"><span style="color: magenta;">"Best of 2009" </span></a>event.<br />
<br />
<br />
<br />
</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: transparent none repeat scroll 0% 0%; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com17tag:blogger.com,1999:blog-8172130572341274814.post-51846871447536113882009-12-28T18:11:00.004+08:002009-12-30T13:34:55.572+08:00MW Honey Lemon Pistachio Cookies<span style="color: #cc0000; font-size: x-large;">H<span style="font-size: small;">i</span></span> friends, hope you all had a wonderful time during Christmas, spend nice and valuable time with family and friends, baked lots of goodies. I also spent wonderful time with family. As you saw. I havn't posted any baked goodies so far, the reason, I don't own a baking oven here in Singapore. But I love to bake. The day before christmas, my daughter suddenly asked me, "Mom, can you bake some cookies for me like you baked before?" "But we don't have any oven, dear, how I'll bake cookies?", I replied. Then she was quite disappointed with my answer. I felt very bad, so I thought to bake something in Microwave, which I totally resist to do. I don't know, I think I have some kind of phobia of cooking or baking anything in MW. But that day I just forced myself and thought to surprise her with some homemade cookies.<br />
<span style="font-size: x-large;"><span style="color: #cc0000;">S</span></span>o I chose one recipe from my baking book and planned to give it a try in MW and crossed finger for good results, as I was making cookies in MW for first time, had no idea how the outcome will be. For my surprise the result was quite good, not as good as oven baked cookies, but if you don't have any oven I'll recommend to bake in MW. It was a good crunchy cookies, didn't get the golden colour like oven-baked ones but that's ok...and it took only 5 minutes. And the best part was my daughter liked it and she was so happy. I was relieved to see happiness in her eye again. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/Szh_edjUMAI/AAAAAAAABVo/OXRPu4T1ZPs/s1600-h/DSC04659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_V3R1AguD8nM/Szh_edjUMAI/AAAAAAAABVo/OXRPu4T1ZPs/s400/DSC04659.JPG" /></a><br />
</div><br />
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<span style="color: #cc0000; font-size: x-large;">F</span>or those who are novice or amateur in MW cooking like me, I'm posting the recipe for them to give it a try and to come out of fear of MW cooking.......................<br />
<br />
<br />
<span style="color: blue; font-size: large;">Ingredients : </span>(recipe will make 20-24 cookies)<br />
Honey : 1/3 cup<br />
Fine Sugar : 1/2 cup<br />
Butter/margarine : 1/4 cup (room temperature)<br />
Water : 2 tblsp.<br />
APF/all purpose flour : 2and 1/2 cup<br />
Egg : 1 (beaten)Baking powder : 1 tsp.<br />
Pistachio/almonds : 1/2 cup (chopped)<br />
Lemon peel : 1/4 cup<br />
Lemon extract: 1 tsp.<br />
<br />
<div style="color: blue;"><span style="font-size: large;">Method :</span><br />
</div><ul><li>In a medium sized saucepan, combine honey, sugar, butter/margarine and water. Stirring constantly, cook over low heat until butter melts and sugar dissolves. Cool to room temperature. </li>
<li>In a large bowl, blend flour, baking powder, pistachios and lemon peel. </li>
<li>Stir beaten egg and lemon extract into cool honey mixture. Stir honey mixture into four mixture little by little and mix. Knead to make a soft pilable dough, not too hard. Cover with a plastic wrap and refrigerate the dough for 1 hour.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/SziB_j-l9uI/AAAAAAAABVw/ckzki6Ofe3M/s1600-h/DSC04645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_V3R1AguD8nM/SziB_j-l9uI/AAAAAAAABVw/ckzki6Ofe3M/s320/DSC04645.JPG" /></a><br />
</div><ul><li>Take out and divide the dough into 5-6 big balls. Take each ball and spread out to 1/4 inch thickness. Cut into your desired shapes with cookie cutter.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/SziCBqY42FI/AAAAAAAABV4/jJtq0tiEBvk/s1600-h/DSC04650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_V3R1AguD8nM/SziCBqY42FI/AAAAAAAABV4/jJtq0tiEBvk/s320/DSC04650.JPG" /></a><br />
</div><ul><li>Take a microwave safe container/plate, grease it a little or place them on a waxed paper on MW glass tray. </li>
<li>Microwave on <b>medium high </b>for 4 minutes. (My MW power is 1250 watt-time depends on the power level of your MW)</li>
<li>The cookies should be just firm when done. It will be crunchy when cooled down. </li>
</ul>I made star shaped cookies with half of the dough and the other half I rolled into a log shape. Then cut into 1/4 inch round shaped cookies with a sharp knife.<br />
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<div style="color: red;"><span style="font-size: small;"><b>Caution :</b></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_V3R1AguD8nM/Szh_edjUMAI/AAAAAAAABVo/OXRPu4T1ZPs/s1600-h/DSC04659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
</div><ul><li>Do not cut the cookies too thin. It will be burnt very fast.</li>
<li>Do not bake more than 5 minutes. </li>
<li>Check every minute. You can't relax while baking in MW unlike oven. Stand infront of it and check thru the glass door. <br />
</li>
</ul>So, give this a try..you won't regret............Happy holidays, everyone..................<br />
Cookies are off to Mahimaa's <a href="http://spicesetc.blogspot.com/2009/12/contribute-your-recipes-spices-etc.html"><b style="color: magenta;">Contribute your recipe : Cakes & cookies </b></a> event<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: transparent none repeat scroll 0% 0%; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com10tag:blogger.com,1999:blog-8172130572341274814.post-84157661272481196872009-12-23T13:07:00.001+08:002009-12-23T13:10:05.098+08:00Kumror Choka/chakka - A Pumkin Delight from Bengali cuisine<span style="color: #cc0000; font-size: large;">K</span>umror choka or chakka, is an absolutely delightful dish made from pumpkin, belongs to bengali cuisine. The method of cooking this dish differs slightly from home to home. Every home has their own touch on it. But the main ingredients are always the same...pumpkin, potato and kala chana or black chick peas. Some people also add parwal/patol/pointed guard, too. But that is optional. The spices also play an important role, here. The taste differs there. Today, I'll share my mom's recipe of Kumror Chakka, as we call it. Her spicing system is the secret touch in this dish. I think my mom makes this dish the best. It goes very well with roti, luchi(phulka) or paratha and even taste very good with rice. Try it out, who havn't tried it yet..it's absolutely yummy................<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_V3R1AguD8nM/SzGiE-pon9I/AAAAAAAABUQ/X0h2nfEGnRM/s1600-h/DSC04666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_V3R1AguD8nM/SzGiE-pon9I/AAAAAAAABUQ/X0h2nfEGnRM/s400/DSC04666.JPG" /></a><br />
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<div style="color: blue;"><br />
</div><div style="color: blue;"><span style="font-size: large;">Ingredients :</span><br />
</div>Pumpkin(kumro) : 1/2 <br />
Potato : 2(medium)<br />
Chola/kala chana/Black chickpeas : 1/2 cup (soak overnight or 4 hours in hot water)<br />
Panch phoron : 2 tsp.(1 tsp. for tempering+1 tsp.dry roasting)(5 spices- fenugreek, mustard, white cumin, black cumin & fennel/aniseed(mouri) seed - mix each in equal quantity and store for future use)<br />
Bay leaves : 1<br />
Green chilli : 1 (slitted) <br />
Turmeric Powder : 2 tsp.<br />
Chilli powder : 1 tsp.<br />
Cumin powder : 1 tsp.<br />
Ghee(clarified butter) : 1 tblsp.<br />
Bengali Garam masala : 1 tsp.(grounded powder mix of 1" cinnamon stick, 2-3 cardamoms, 3 cloves)<br />
Raw peanuts : 1 tblsp.<br />
Oil : 2 tblsp.<br />
Salt to taste<br />
Sugar : 1 tblsp.<br />
Fresh coriander leaves(optional)<br />
<br />
<div style="color: blue;"><span style="font-size: large;">Method :</span><br />
</div><ul><li>Cut pumkin in big cube like pieces and potatoes in medium sized cubelike pieces. The pumpkin pieces should be bigger than potatoes, as pumpkin cooks faster than potatoes.</li>
<li>Soak chickpeas overnight if possible, otherwise soak in hot water for 4 hours. </li>
<li>Dry roast 1 tsp. panch phoron on hot tawa until seeds start to splutter and turn light brown, you'll get the aroma,too. Remove from heat and immediately grind in coffee grinder and keep in an airtight container for future use.</li>
<li>Fry raw peanuts and grind coarsely into little pieces.</li>
<li>Heat oil in a pan, temper with bay leaf and panch phoron, when seeds start turning light brown, add pumpkin and potato pieces. Add salt, slitted green chillies and fry for 2-3 minutes. Add all powdered spices and kala chana or chick peas now. Mix well adding 2-3 tblsp. water into it. <br />
</li>
<li>When spices blend well, add 1 cup or enough water to cook the veggies. When water dries up and the veggies are cooked, check the seasoning and add sugar now. Mix well, the taste will be a blend of sweet and spicy. Add ghee and garam masala. Mix well, stir for 1 minute and remove from heat.</li>
<li>Lastly add roasted panch phoron powder and fried peanuts. (this is the secret spice in my mom's recipe...oops, secret is out, mom)</li>
<li>Garnish with fresh coriander leaves, if available. <br />
</li>
</ul><span style="font-size: large;"><span style="color: red;">The aroma of roasted panch phoron powder makes this dish so different and chick peas add the crunch, here......Serve hot with rice or rotis............try it out</span></span><br />
<span style="font-size: large;"><span style="color: red;"> </span><br />
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Sending this veg. and legumes delight to <b><a href="http://srivallis-cosmos.blogspot.com/2009/11/announcing-my-legume-love-affair.html"><span style="color: purple;">MLLA : 18</span></a></b> to <a href="http://srivallis-cosmos.blogspot.com/"><span style="color: magenta;">Srivalli of Cooking 4 All Seasons</span></a>, event is a brainchild of <a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html"><span style="color: red;">Susan of The Well-seasoned Cook</span></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com12tag:blogger.com,1999:blog-8172130572341274814.post-4785820597601739012009-12-22T16:48:00.002+08:002009-12-24T12:19:20.853+08:00Bhindi Posto(Okra w/poppy seed) & Jhinge-aloo Posto(Ridge gourd-potato w/poppy seed)<span style="color: #cc0000; font-size: x-large;">P</span><span style="color: #cc0000;">osto, or poppy seed or khas khas, is the star ingredient of today's post. <br />
</span><br />
<b style="color: purple;">Points to be noted : </b><span style="color: purple;">Even though opium and poppy seeds are correlated, poppy seeds do not contain any narcotic properties and hence one can benefit from poppy seeds nutrition without the effects of opium. </span><br />
<b>The poppy seeds contained 45 to 50% of unsaturated essential fatty acids, which make it a good source of nutrition and health food.</b> Poppy seed have many medicinal properties too. They are considered to have high cooling properties, their usage is believed to relive digestive disorders, and is a great cleanser for the system too.The poppy seed contains extensive quantities of calcium and phosphorus. So, it is very good food for lactating and pregnant mothers. Poppy seed paste also helps to cure Insomni, joint pain, skin blemishes, dry skin problems etc. <b>Poppy seed oil which is rich in linoleic acid (an important omega-6 fatty acid), </b>health and protecting the heart against cardiovascular diseases and heart attacks. The oil is also rich in oleic acid, which is believed to help prevent breast cancer. So, add poppy seed in your diet if you're not doing, to have this above mentioned health benefits.<br />
I just love this spice like most of the Bengalis do. Bengali's love for this spice is something undescribable. I think, so far people from all over the World know about <b>Aloo Posto</b>, The famous Bengali vegetarian dish. There are many variants to this basic dish. Just replacing the vegetable like potato & Bhindi(okra) or potato & ridge gourd(jhinge) or potato & drumstick(sajne data), or sometimes single vegetable like bhindi(okra) or Parwal/patol(pointed gourd) with poppy seed paste makes a divine dish with hot rice. Even, non-veg dishes like, <b>Murgi posto</b>(chicken with poppy seed) or <b>Prawn posto</b> or <b>Rui posto</b>(carp cooked with poppy seed) are also made in bengali cuisine. Roughly grounded poppy seeds are also served raw, mixed with chopped green chilli, onion and mustard oil, known as <b>Kancha posto bata </b>is another preperation, which tastes great with hot rice. Another preperation, is<b> Posto'r bara</b>, grounded poppy seeds made into round patties and shallow fried, taste just divine.<br />
I've posted my one of the favorite poppy seed dish, Sajne data O Aloo posto(drumstick & potato with poppy seed paste) already. Today, I'll post 2 more varieties.., on request from one of my blog followers..<br />
Another advantages of these dishes, is very easy to cook, and need very few ingredients.<br />
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<div style="color: red;"><span style="font-size: large;">\\1//Okra or Bhindi Posto(<span style="color: #6aa84f;">Okra with poppy seed</span>)</span><br />
</div><div style="color: red;"><span style="font-size: large;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_V3R1AguD8nM/SzBlAtuQ1XI/AAAAAAAABT4/sVeMSZqTmFg/s1600-h/June+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/SzLroNBRcWI/AAAAAAAABUY/6iCCVnxp3Eg/s1600-h/June+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_V3R1AguD8nM/SzLroNBRcWI/AAAAAAAABUY/6iCCVnxp3Eg/s400/June+001.jpg" /></a><br />
</div><br />
<div style="color: blue;"><span style="font-size: large;">Ingredients :</span><br />
</div>Okra : few<br />
Poppy seed : 3-4 tblsp.<br />
Green chilli : 1-2<br />
Turmeric powder : 1 tsp.<br />
Salt to taste<br />
Oil : 1-2 tblsp.<br />
<br />
<div style="color: blue;"><span style="font-size: large;">Method :</span><br />
</div><ul><li>Wash okras first, pat dry. Cut off each okra head and tail a bit, then cut half the bigger ones and if small, do not cut. </li>
<li>Grind poppy seed in a dry or coffee grinder with the chillies. Adding chillies is optional. If you can tolerate, then add them, otherwise omit and just add a pinch of chilli powder. But green chilli blends very well with poppy seeds. I only use green chilli while cooking with poppy seeds.</li>
<li>Heat oil in a pan, throw the okras. Fry for 2-3 minutes adding a pinch of salt and turmeric. Mix 2 tblsp. water with poppy seed paste and add the paste to okras. Mix well and stir until water dries up. then add 1/2 cup or just enough water to cook okras. </li>
<li>Cook covered until okras are done and water dries up completely. Check the seasoning and You are done. </li>
</ul><span style="font-size: large;">You have a great tasting side dish which tastes divine(especially for the okra/bhindi lovers) with hot rice.................. </span><br />
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<div style="color: red;"><span style="font-size: large;">\\2// Jhinge Aloo Posto (<span style="color: #6aa84f;">Potato & Ridge gourd in poppy seed paste</span>)</span><br />
</div><div style="color: red;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/SzBmSD8rv4I/AAAAAAAABUA/lTyhZoDszEM/s1600-h/DSC04647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/SzLrvuWDPrI/AAAAAAAABUg/Hs6vioYFapM/s1600-h/DSC04647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_V3R1AguD8nM/SzLrvuWDPrI/AAAAAAAABUg/Hs6vioYFapM/s400/DSC04647.JPG" /></a><br />
</div><div style="color: red; text-align: center;"><span style="font-size: large;"> <span style="font-size: small;">(The light green veggie you see, are the ridge gourds)</span></span><br />
</div><div style="color: red;"><span style="font-size: large;"></span><br />
</div><span style="font-size: large;"></span><br />
<div style="color: blue;"><span style="font-size: large;">Ingredients :</span><br />
</div>Potato : 1 or 2(medium)<br />
Ridge gourd : 2<br />
Poppy seed : 3-4 tblsp.<br />
Green chilli : 1-2<br />
Turmeric powder : 1 tsp.<br />
Black cumin seed/Kalonji/kala jeera : 1 tsp. <br />
Salt to taste<br />
Oil : 1-2 tblsp.<br />
<br />
<div style="color: blue;"><span style="font-size: large;">Method :</span><br />
</div><ul><li>Cut potatoes in small cube like pieces. Cut ridge gourds also the same way.</li>
<li>Grind poppy seed in a dry or coffee grinder with the chillies. Adding chillies is optional. If you can tolerate, then add them, otherwise omit and just add a pinch of chilli powder.</li>
<li>Heat oil in a pan, temper with black cumin seed and add the potatoes. Add salt and turmeric powder. Stir fry for 2-3 minutes. Mix 2 tblsp. water with poppy seed paste, then add the poppy seed paste. Mix well stirring, until water dries up.</li>
<li>Add 1 cup water just to cook the potatoes. We will add ridge gourd at the end as it gets cooked very fast in minutes. Cover and let it cook. When potatoes are almost done and water almost dried up, add ridge gourd pieces. Cover again and wait till water dries up. Check the seasoning and stir to coat potatoes and ridge gourd with poppy seed paste. <br />
</li>
</ul> <span style="font-size: large;">Serve this with hot rice and dal and enjoy......................</span><br />
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<div style="color: red;">My other recipes reposting here, Poppy seed as a Key ingredient :<br />
</div><ul><li><span style="font-size: small;"><a href="http://indranid.blogspot.com/2009/02/two-bengali-yummy-fry-recipe.html"><span style="color: #33ff33; font-size: 130%; font-weight: bold;">Palong-saag Bhaja posto diye (Spinach & green veg. fry w/poppy seed) </span></a></span></li>
<li><span style="font-size: small;"><span style="color: #33ff33; font-weight: bold;"><a href="http://indranid.blogspot.com/2009/03/sajne-data-o-aloo-posto-drumstick-n.html">Sajne data O Aloo Posto (Drumstick N potato in poppy seed paste)</a></span></span></li>
<li><span style="color: #33ff33; font-size: 130%; font-weight: bold;"> <span style="font-size: small;"><a href="http://indranid.blogspot.com/2009/11/bengalis-hot-favorite-kalai-er-dal-o.html">Pyaj-Aloo posto (Potato & Onion in poppy seed paste)</a> </span></span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_V3R1AguD8nM/SzCG299sZPI/AAAAAAAABUI/XHXVqgEFq6o/s1600-h/1poppy+seeds.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_V3R1AguD8nM/SzCG299sZPI/AAAAAAAABUI/XHXVqgEFq6o/s200/1poppy+seeds.JPG" /></a><br />
</div><span style="color: #33ff33; font-size: 130%; font-weight: bold;"><span style="font-size: small;"> Sending all 5 recipes to <a href="http://sourashtrakitchen.blogspot.com/">RV</a>, who is hosting <a href="http://sourashtrakitchen.blogspot.com/2009/12/event-annoucement-think-spice-think-ps.html">Think Spice: Think Poppy seed </a>, <br />
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<span style="color: #33ff33; font-size: 130%; font-weight: bold;"><span style="font-size: small;"> event masterminded by <a href="http://sunitabhuyan.com/?page_id=341">Sunita of Sunita's World</a><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/386/ADCC23595699C13B1E022B5FD6B4B766.png" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: transparent none repeat scroll 0% 0%; border: 0pt none ! important;" /></a>Indranihttp://www.blogger.com/profile/02300617621357413494noreply@blogger.com9