Doughnut Holes

Donuts are one of my all time favorite besides custard of course.Around this time, I think my happiness level peaks to an all-time high.I can totally nosh on these Donut holes. They have such awesome texture and these fluffy little cushions would create a heavenly mental state after you bite into it. Completely irresistible and worth every calorie! If you’re feeling extra indulgent,dip it in some custard or chocolate syrup. These Donut Balls are perfect for brunch, or as an after-school or anytime snack.

 

Preparation Time : 40 minutes

Frying Time : 10 minutes
Makes about 30 small Donut holes 

Ingredients:

• 300g plain flour
• 140g caster sugar (and more for dusting)
• 2 large eggs
• 3 tsp baking powder
• 1 cup milk
• 75 gm melted butter
• 1 1/2 tsp vanilla extract
• Oil for frying
• A pinch of Salt

Method:

Mix all the dry ingredients together in a large bowl.Beat the eggs, milk, melted butter and vanilla into the dry ingredients until you have a smooth batter.

Rest the batter in the fridge for 30 minutes.Heat the oil in a large pan until about 180C (356F).

Carefully drop teaspoonfuls of the batter into the oil and fry, turning all the time until they are golden brown and cooked through.

Drain on kitchen paper and dust with sugar

Read More

Soya Indo-Chinese Fried Rice

 when I had leftover rice  (which was often)I make this fried rice .This is my take on a childhood favorite,A few mouthful of this fried rice that still warm from its cultured humid day gives you that real comfortnessThis is a warm, filling lunch one can actually see themselves making before we dash out the door for work — it’s fast, without a ton of prep, and it’s everything we want, exactly when we want it. . Once they all mingle in a piping hot wok, you get crisp bits of soy chunks and rice and the veggies pulls in of it together. Overall this dish could just be the right getaway drug for you.

 

Preparation Time:15 to 20 minutes

Serves :2

Ingredients:

• 2 Cups cooked rice
• 1/4 cup finely chopped onion
• 1/4 cup carrot
• 1/4 cup soya chunks/meal maker
• 1 tbsp soy sauce
• 1/2 tsp tomato sauce
• 1 tsp finely chopped garlic
• 1/2 tsp finely chopped ginger
• 3 tbsp vegetable oil
• 1/4 cup Spring onions
• 1 tsp pepper
• Salt to taste

Method:

Combine the soya nuggets and salt with 1 cup of  water bring it to a boil and cook for about 10 minutes. Drain, squeeze out the water, and keep aside.Once cold,cut them into halves.

Heat a wok (or any skillet)on medium heat. Add the oil, followed byonions, ginger and garlic.Stir for a few seconds until it releases a frsh aroma and the onions are translucent. Now add the carrots and cook for about 2 to 3 minutes. You can preferably add any vegetable you want. Now the soy sacuce and the tomato sauce and saute well.

Add the cooked rice and the soy chunks ,salt and pepper and give it a good stir until all the rice is coated with the sauce.

Serve hot.Enjoy with any side dish of your choice.

 

Read More

Fail proof Homemade Pizza from Scratch

There are so many things to love about Pizza.And the very fact that they are home made makes it even more special.There are so many things to love about this pizza, I hardly know where to begin.The pizza dough is silky and a breeze to work with. A real winner.A combination of interesting flavors and textures provides outstanding results.Best served with a large tossed green salad that can be put together in a matter of minutes from what is readily available.

Ingredients

• 1 tbsp. dry yeast or small packet
• 1-1/4 cup warm water
• 4 cups all-purpose flour
• 1 tsp. sea salt
• 2 tbsp. extra virgin olive oil
• 1 tbsp. honey

Method:

In a medium bowl, combine 1 cup of warm water (don’t make it too hot or you’ll kill the yeast), honey + yeast until dissolved. 

Leave for 5-10 minutes until the yeast activates + the mixture develops a layer of froth on the surface.

Next in a large bowl, mix together sea salt + flour, finishing with a well in the centre.Add the yeast mixture + olive oil.

After the olive oil is roughly mixed in then use your hands to knead the dough until the dough comes together. If the dough is too sticky or soft, just add a little flour. If the dough seems too dry + crumbly, then just add a little more water.

Shape the dough into a round ball + then place in a large oiled bowl. Cover with a damp cloth for roughly 45 minutes, or until dough doubles in size.

Punch down the dough to remove the air + then place it on a lightly floured work surface.Now you can divide the dough into 2 pieces Shape each section into a well-rounded disk.

Then place the dough balls onto a sheet of parchment paper. Cover with a light coating of olive oil + allow to rise again for about 20 minutes.

Homemade Pizza sauce:

• 2 garlic cloves, pressed
• 1 tablespoons olive or vegetable oil
• 1  can crushed tomatoes in rich puree
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Method:

In a small saucepan, sauté garlic in oil until tender. Stir in the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.

Simply top with your favourite toppings. Cook for 15-20 at about 220 degrees celsius salt and pepper

Read More

Pan Roasted Baby Potatoes

These are amazing, so delicious and so easy to prepare.This dish doesn't need much fussing with.

A versatile side that works with pretty much any main dish.

Ingredients:

• 250 gms -Baby Potatoes Washed and peeled
• 1 tsp Turmeric Powder 
• 1 tsp Red Chilli Powder  
• 1/2 tsp Garam Masala Powder or (All Spice)
• 1 tsp Garlic Powder or  1 tsp Ginger Garlic Paste
• Salt to taste
• 2 tbsp Butter or Margarine

Method:

Melt butter in a thick bottomed pan,  add the potatoes and rest of the spices except salt. Cook on low flame until potato gets roasted on all sides, now add salt. Cook on low flame for few more minutes. Garnish with mint leaves.Serve hot.

Read More

Besan Ladoo/ Chick Pea Flour Ladoo

Ladoo are usually served for festivals,It's a great sweet to make during the festive seasons at the last minute.Such an easy ,silky and delicious with every bite.

Ingredients:

• 1 Cup Bengal Gram Flour / Besan Flour
• 1/4 Clarified Butter / Ghee
• 2 Tbsp Vegetable Shortening
• 1 Cup Powdered Sugar
• 1 tsp cardamom powder
• 10 to 15 Cashewnuts
• 10 Raisins
• Almonds for Garnishing.

Method:

Take a heavy bottomed pan , add the clarified butter and melt it . Add the gram flour and fry in medium flame till golden brown  and a very good aroma comes out.Now add the cardamom.

Remove from fire add the nuts and the raisins and allow it to cool a bit .Add the powdered sugar when its slightly warm .

Knead well and make lemon sized balls out of it neatly.Garnish with almonds.Can be stored in an air tight container for about a week .

Read More

Plantain Kebabs / Kela Kebabs / Kachhe Kele Or Kacha Kolar Tikki/Shammi Kebab/Kabab Or Raw Banana Cutlets Or Kanchkolar/Kancha Kolar Chop/Kofta

Everyone of us have eaten some kind of kebab, living in any part of the world.Kebabs have always been my all time favorite.Kebabs first originated in Persia. Kebab comprises mostly of meat and vegetables, which are either grilled, roasted or deep fried. This recipe is fresh, satisfying and light. The plantain and spices used are a global medley and the smokiness just seals the deal. The finished dish, well spiced and delicate, has the right blend of an airy crunchiness, yet retains the earthy, satisfying ‘mouthfeel’ expected of the vegetables



Ingredients

• 2 large green bananas (not plantain) peeled
• 2 medium sized Potatoes
• 1 onion finely chopped.
• 1 1/2 tsp ginger garlic paste
• 2 green chillies, finely chopped(optional)
• A handful of coriander leaves( or parsely) finely chopped
• 2 tsp. coriander powder
• Red chilli powder to taste
• 1 tbsp. Bengal gram flour(can be substituted with all purpose flour)
• Salt to taste
• Oil for shallow frying

Method:

Boil ,cool peel and mash the bananas and potatoes .Take mashed potatoes in a bowl and mix all the dry ingredients along with the prepared onion mixture. Add green chillies and mint leaves.Mix them well and allow it to set it for an hour.

Take the mixture and Make into small kebabs; shapes can be round or burger shape, like small sausages or oblong-like a flat pear shape.

Heat a couple of tablespoons of oil in a frying pan and fry them on medium heat, slowly, to get them crisp on both sides. You may need to drizzle more oil, as they will absorb it to some extent. I use a non-stick frying pan, that way you use less oil.Fry all kebabs, until golden brown and crisp on both sides.

Read More

Black Tea

The question of when black tea was invented remains much debated amongst tea scholars.However by the 16th century black tea was appearing in Chinese tea markets.It was during Ming's dynasty that oxidation of Tea leaves were discovered. When the tea was allowed to oxidize and then baked, the resulting leaf could retain its quality longer. This black tea was far more suitable for the lengthy transport to Tibet and Mongolia.

Black Tea is the most oxidised tea than White,Oolong and Green Tea.This gives them their stronger flavors and higher caffeine content.. It is most widely used in making iced tea and English tea.It is also knoiwn as Red Tea.Black Tea is obtained by freshly picking tea leaves and darkening it with large amount of cellular oxidation.

Styles of Black Tea

There are three distinct styles of producing black tea in China.
Zhen Shan Xiao Zhong Hong Cha  – The original style of black tea from the Wu Yi mountains. Higher grades are comprised of broad open leaves and are roasted and dried by the heat an earthen oven wood burning fire.

Gong Fu Hong Cha – Sometimes called to as “Congou” black tea by western sources. “Congou” or “Gong Fu” is a reference to patience and skill required by its manufacturing process. This is the most widespread style of black tea produced in China. Both Keemun and Dian Hong black teas are made by the Gong Fu method. Traditionally, this method requires hand picking of whole buds and leaves. After a fair amount of delicate hand processing higher quality examples of Gong Fu Hong Cha are dried over charcoal while electric dryers may be used to finish lesser grades.

Hong Sui Cha - Broken Black Tea made specifically for foreign consumption. This type of tea is mass produced with modern machinery and is sorted in accordance with the grading system used by the international market.

Making Black Tea

Black tea is made in one of two ways: "orthodox" or "cut, tear, curl" (CTC). Orthodox processing relies much more heavily on manual work. CTC is done primarily by machine and creates finely chopped tea leaves.

Steps to black tea production:
Plucking
The tea leaves are removed from the bush. They are harvested by hand for orthodox teas and by machine for CTC.

Sorting
The leaves are separated by size.

Cleaning
Any twigs, stems, rocks, or broken leaves are removed.

Withering
The leaves are dried slightly. The moisture content of the leaf goes from 70-80% to 60-65%. This withering makes the leaf pliable so it won't break during the next steps.

Rolling
Orthodox teas are rolled while CTC teas are chopped then rolled.

Oxidation
The leaves are allowed to brown. CTC teas may be tumbled to encourage oxidation while orthodox teas may be rolled at intervals on a table. Chinese teas are oxidized very slowly, making them more mellow in flavor than Indian teas.

Drying and cooling
The vast majority of the moisture is removed. The final water content may be just 3%.

Sorting and grading
The final sorting is done and the tea is graded by size. Grading does not necessarily indicate quality. It communicates the size of the leaf.

Brewing Black tea:

Unlike green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. The more delicate black teas, should be steeped for 3 to 4 minutes. The same holds for broken leaf teas, which have more surface area and need less brewing time than whole leaves. Whole leaf black teas, and black teas that will be served with milk or lemon, should be steeped 4 to 5 minutes. Longer steeping times make the tea bitter. When the tea has brewed long enough to suit the tastes of the drinker, it should be strained before serving.

Health Benefits of Black Tea:

Black tea can help manage - or even prevent - diabetes.

Black tea protects your heart health

Black tea is used for improving mental alertness as well as learning, memory and information processing skills.

It is also used for treating headache and low blood pressure; preventing heart disease, including “hardening of the arteries” (atherosclerosis) and heart attack; preventing Parkinson's disease; and reducing the risk of stomach and colon cancer, lung cancer, ovarian cancer, and breast cancer.

It is also used for type 2 diabetes, stomach disorders, vomiting, diarrhea, and as a diuretic to increase urine flow. 

Some people use black tea for preventing tooth decay and kidney stones. In combination with various other products, black tea is used forweight loss.

Read More

White Tea

White Tea became popular during the Ming's Dynasty in China.White Tea is produced mainly in the Fujian province of China and only consists of the most tender leaf buds from immature tea leaves that are picked shortly before the buds have fully opened, that are covered in silvery, down-covered hairs.These leaves can only be picked during 3 days of every year in early spring.

White tea is the least processed tea with a very delicate flavor and has the highest antioxidant levels.It is considered as the supreme Drink of Health.The leaf buds are not rolled and very slightly oxidized.

White tea has a very mild flavor with natural sweetness, velvet-like in smoothness with little of the grassy undertones similar to that of green tea.

                                       Pic Courtesy:IslandTeaShop

                           

Health Benefits of White Tea:

White tea protects against cancer, heart disease, and stroke.

It reduces blood sugar and help prevent and alleviate the symptoms of diabetes. It reduces stress and increases energy.

It eases the symptoms of illness and promotes recovery.

White tea strengthens the circulatory and immune systems.

White tea contains small amounts of fluoride and other nutrients which keeps the teeth strong and healthy

By thinning the blood, lowering blood pressure, and reducing cholesterol, white tea protects the heart and the entire circulatory system.

Researchers have also discovered that people who drink 2 or more cups of tea a day are almost 50% less likely to die after suffering a heart attack. White tea is truly a remarkable heart tonic.

How to Brew White Tea:

Like green tea, white tea is best brewed with pure water that is very hot, but not boiling. For stronger flavor, steep for a few minutes longer.Recommended time is 5 to 8 minutes for the first steeping is generally recommended, with another 2 to 3 minutes for each additional cup. Use 2 teaspoons of loose-leaf tea per cup.If the water is too hot, the tea will be scalded, causing it to become bitter and astringent.

White Tea vs Green Tea vs Black Tea:

In terms of medicinal and health properties, white tea is the best followed by green, Oolong and the least rated is black tea.

Black tea’s popularity is based on its wide acceptance and consumption in Europe, America and Africa, while green tea’s popularity stems from its medicinal and health benefits. green tea has twice the amount of antioxidants compared to black tea per serving.

The catechin content in green tea is three times higher than in black tea. This makes green tea superior to black tea in health and medicinal properties.

Since white tea is less processed, it retains a higher amount of antioxidants, compared to green.

Green tea contains around 20g of caffeine, compared to white that has around 15g. In comparison, black tea contains around 45mg.

Considering white tea contains more antioxidants and less caffeine, white tea would be an even healthier choice.

Read More

All about Tea

Tea is the second most consumed beverage behind water.Teas are classified based on their Flavor , growing conditions,color and the Methods of Processing.all types of tea begin with a tea leaf from the same plant ,the Camellia Sinensis plant.How the tea leaf is processed after it is picked determines if it becomes white, green, oolong,or black.There are thousands of different varieties of teas available in the world.Each type of tea has its own characteristics including a different taste and differing health benefits.The styles of tea are produced by altering the shape and chemistry of the leaf, rather unromantically called 'processing' or 'manufacture.'

Even though all teas come from only one species, there are three major varietals:

The China – Small leaves and generally thrives at higher altitudes.
The India (or Assam) – Larger leaves and generally thrives at lower altitudes.
The Hybrid – Kind of in-between the Chinese and Indian.


Tea Processing:

Tea processing is five basic steps; some teas don't utilize all of these steps, while other teas repeat them several times.

Basic processing is Plucking, Withering (allowing the leaves to wilt and soften), Rolling (to shape the leaves and wring out the juices), Oxidizing (see below) and Firing (ie: Drying).

The most crucial part, what defines the categories of tea, is Oxidizing. Oxidation occurs when the enzymes in the tea leaf interact with oxygen, after the cell walls are broken apart. This can happen quickly, through rolling, cutting or crushing, or more slowly through the natural decomposition of the leaf.

"Oxidation" is still referred to by some in the tea industry as "fermentation." This stems from an earlier belief that what was happening to the tea leaves



Sometimes, tea is sold as a blend of some combination of the four main types listed above. Teas can also be flavored with oils or scented withflower petals during the processing stage. They can also be combined with fruits and spices.

The History Of Tea:

The history of tea is fascinating and offers great insight into the history of our world. Since tea was first discovered in China, it has traveled the world conquering the thirsts of virtually every country on the planet.

One legend claims that the discovery of tea occurred in 2737 BC by the Emperor of China. For several hundred years, people drank tea because of its herbal medicinal qualities.

By the time of the Western Zhou Dynasty, tea was used as a religious offering. During the Han Dynasty (202 BC – 220 AD), tea plants were quite limited and only royalty and the rich drank tea not only for their health but also for the taste.

As more tea plants were discovered during the Tang Dynasty (618 – 907), tea drinking became more common among lower classes and the Chinese government supported planting of tea plants and even the building of tea shops so everyone could enjoy tea.

Also during the Tang Dynasty, tea spread to Japan by Japanese priests studying in China.

Tea finally arrived in England during the 17th century when King Charles II married a Portuguese princess, Catherine of Braganza. The Queen made tea the drink of royalty and soon tea became a popular import to Britain via the East India Company.

In attempts to turn profits during the tea smuggling period, the East India Company began exporting the tea to America. The American tea was also taxed heavily and contributed to the cause of the Boston Tea Party.

The Perfect Tea Brewing :

A great cup of tea starts with high quality tea leaves. Make sure your leaves come from a quality tea garden and aren't dust (leftovers after tea has been processed).
Heat water to the temperature recommended for your tea using a convenient hot water heater or a stovetop kettle.

Once water is heated, steep your tea for the recommended time (it varies by tea) in a teapot Add rock sugar or honey if you prefer and then pour tea into your favorite tea cup. Enjoy!

My personal favorite is green tea, with black tea coming up as a very close second, but I cannot say I have had much oolong tea or white tea to compare sufficiently.

Read More

Tomato Garlic Chutney

Tomato is one of the flavors which you can use with almost any dish for its intense and acidic nature.I love the combination of tomatoes and Garlic as the acidity of the tomatoes blends wonderfully with the strong aroma of Garlic and also as this recipe comes in quickly with a good amount of flavor well combined.Being an Indian,Chutneys are a part of our daily meals..From chutneys made with coconut to those made with tamarinds and the seasonal fruits and vegetables ,they are all just awesomely delicious.

Ingredients:

• 2 large Tomatoes
• 6 to 7 cloves Garlic
• 1/4 cup water
• 1 tsp Chilli Powder
• 1 tsp Oil
• 1/2 tsp Mustard seeds 
• 4 to 5 curry leaves
• A pinch of Asafoetida
• Salt to taste

Method:

Blend tomatoes,garlic along with red chilli powder and salt. 

In a pan heat oil and temper the mustard seeds . Add the curry leaves and asafoetida into the oil .Once it splutters add the blended tomato puree .

Cook for about 3 to 4 minutes adding 1/4 cup water. Let it simmer for another 3 minutes. Add salt. Remove from flame and serve hot with some Idlis or Dosa's. 

Read More

About Tea Revolution

Tea Revolution is all about sharing your passion for tea and inspiring all the Tea Lovers to reconnect,share and relish their delicious Tea moments providing information resource for enthusiasts of Tea and providing insights everyone how wonderful each "tea sipping moments" are.Tea-drinking crosses all boundaries of race, culture and levels of society .From brewing your own cuppa to savouring it the journey travelled gives you a calming and a relaxed atmosphere.

It is also about getting to know the insights of tea from around the world..From Masala Chai in India, Panty Hose Milk Tea in China to The British Tea in England.Its all about getting to know "The Tea Clan" .So come on join in and tell all what your favorite #myteamoments are.Is it for sheer meditation or is it for the awesomely lustful smell when you add those tea leaves to the boiling water or is it those simple moments to cheer up your mood or the little big pleasure you get over a heart-warming cup of tea with your family or the romantic delights of sipping tea just for those lovely silence for a moment.

A perfect place to have a tea party no matter what the occasion is.At the end of the day enjoying a delicious cuppa with your loved ones is always a good moment.So come and savour your perfect cuppa moment at #myteamoments and  #theteaclan .And everyone's got a tea that is just their types.

Read More

Eggless Coconut Mango Icecream

Eggless Coconut Mango Ice Cream.. Fancy eh !Snack on frozen treats, that’s what.. These are a whole lotta fruity,sweet ,yummy and super awesome! The lime really brings out the “essence” and the flavors are so good and so delicious on a hot day.My absolute favorite is the Coconut,If there’s one dessert I love to the core, it’s ice cream.I always forget that I love it, but when my taste buds are reunited with it, I instantly remember how much I love it. There’s something so unbeatable about that tangy sweetness and the lush fluffiness this ice cream. 

Ingredients:

• 2 Cups ripe mango slices
• 1 tsp Lemon Juice
• 1 1/2 fresh cream
• 1 cup thick coconut milk
• 1/2 cup condensed milk

Method:

Purée the mango slices in a food processor or blender, then stir in the lime or lemon juice.In a separate bowl,whisk the cream until softly peaking, then whisk in the coconut cream. 

Fold in the mango purée,condensed milk and pour the mixture into a shallow freezer-proof container.Place the container in the freezer for 2-3 hrs until the mixture is partially frozen.

Mash with a fork until smooth, then return to the freezer and leave for 4-5 hrs or overnight until completely frozen.

Serve with fresh Mango Pieces or honey tossed Coconut.

Read More

Srilankan Kottu Roti

Kottu roti is one of the street foods of Srilanka. Ther are quite a number of versions to make this one.The authentic way of making Kottu is to pulverize the ingredients with two blunt metal cleavers on an iron tray over a hot gas burner. The action and racket it creates may be the origin of the word "Kottu". The racket may also be a way of announcing Kottu Roti to potential customers. Most places go as far as the person who orders can request the song he wants the Kottu maker to play. But generally the taste is the smae if you mix the ingredients in a pan less the racket.It was most likely was invented by someone who had a little leftover godamba roti (A very thin bread) and some left over curry. It takes some time to prepare, but the ultimate product is worth the while.

Ingredients

• 5 Godhamba Rotis or any other parantha or rotis.
• 250 gram chicken breasts (pre-cooked and shredded),
• 1/2 cup carrots,
• 1/4 cup cabbage, 
• 2 sliced big onions,
• 3 green chillies sliced thin, 
• 1 large tomato,
• 2 Eggs,
• 1 teaspoon Pepper,
• 1 tea spoon Chilli Powder, 
• 1 tablespoon Ginger Garlic Paste,
• 1 tsp Cummin Seeds, 
• 1 Tsp Mustard Seeds
• 1 tablespoon Soya Sauce,
• Salt to taste,
• Oil for Frying

Method

Cut the godhamba roti into small pieces with a knife or food scissor. Slice the carrots,cabbage into thin strips and set aside. In a deep frying pan add the oil and when hot add the mustard seeds. 

Thereafter, add the cumin seeds, garlic paste, crushed pepper, crushed chillies, green chillies, onions, carrots, leeks, cabbage, curry leaves and salt, along with the soya sauce and tomatoes and fry well.Remove from pan and set aside.

In the same pan add oil and whisked eggs, salt to taste and scramble. Mix in the fried vegetables, add the pieces of godhamba roti and sauté for a while. Spoon in the chicken curry and pieces of chicken and fry for another 5 minutes until the sogginess in the entire dish goes away. Mix and serve hot.

Vegetarians can replace the chicken and eggs with pre cooked Soya Chunks cut into small pieces.

Godamba Roti

Ingredients

• 600g of All Purpose Flour
• 3 tsp Sugar 
• 2 tsp Salt (or to taste)
• Water to knead the dough
• 2 tbsp Vegetable oil

Method

Mix flour, sugar and salt.Add water and kneed for about 10-15 mins (The mixture should be very elastic and much wetter than a normal bread dough)

Create 3cm diameter balls of dough .Put about ½ cm of oil into a flat dish (a Pirex dish of a height more than 3cm would do) Apply oil around the balls or dough and place inside the dish

Cover with Clingfilm and leave in a warm place for 1-2hrs.Oil a flat surface and flatten the balls of dough till they are nearly transparent Heat a frying pan and place the flattened Roti in it

Flatten another ball of dough and place it on top of the previous Roti in the pan, then flip them both over so that the second Roti is now underneath (The Roti is cooked when they start to have a few brown patches)
Repeat this flattening, placing on to and flipping process till you finish all the Roti

Read More

Dal Palak / Lentil Spinach Curry

This is a very traditional Indian Dish which I grew up eating.Its really an easy , healthy blend of Spinach,Lentils and Spices.The whole process is over in less than half an hour then you’re well on your way to bliss.There are lots of different recipe variations here is exactly how my mom used to make it for me - very very simple:Spinach,lentils and a few spices and the flavors go really well together. It is a great salute to Spinach.It can be served with steamed rice, flat breads ,Indian Pav or any other breads for that matter,tortillas etc.Indeed a comfort food staple for every one.

Tip: Baby Spinach leaves makes the dish subtle and indeed gives a great flavor and texture than the regular Spinach.

 

Ingredients:

• 250 gm or 1 cup (tightly packed)Spinach leaves 
• 1/2 cup Green Gram/Mung Dhal/Moong Dhal
• 1 Large Tomato
• 5 to 6 finely chopped Shallots
• 1 Green Chilli or 1 tsp Chilli Powder
• A pinch of Asafoetida
• 1 tsp Ginger( finely chopped)
• 1 tsp Garlic (finely chopped)
• 1/2 tsp Cumin seeds 
• 1/4 tsp Turmeric powder
• Salt (according to the taste)
• 2 Tbsp Oil

Method:

Wash the spinach leaves, strain the water. Now chop the leaves finely.

In a pressure cooker heat oil ,temper cumin seeds and Asafoetida.Now add the finely chopped shallots.Cook for about 2 to 3 minutes .Then add the ginger, garlic and wait for about a minute.

Finely chop the tomatoes and add to the oil. Now add the rest of the spices and stir well. Let it all cook for a minute or two.Add the moong dal and spinach into the mixture and roast for 2-3 minutes.

Pour 2 small glasses of water and close the lid. Pressure cook for upto 2 whistles. Turn off the flame.Let it stand until the pressure is all released. Serve hot.

Read More

Sweet and Sour Noodles

This easy recipe takes only minutes to make and it a tasty & refreshing dinner. This noodles is my childhood in a bowl.I've been enjoying the flexibility and lovely sweet/salty flavors of this noodles for many years now and depending on my mood I add seasonal veggies ,eggs or any type of left over meat. But as it is a quick fix I prefer it plain.This recipe has been passed on from friend and I have made my adjustments - I expect you will too!

Ingredients:

• 150 gms Noodles(I prefer Hakka Noodles)
• 5 tbsp boiling  Water(or can be adjusted according to the density of the sauce)
• 2 tbsp Oil
• 1 Chicken stock cube(optional)
• 2 tablespoons light brown sugar or granulated sugar or Honey
• 1/2 tablespoons vinegar or white wine vinegar 
• 3 teaspoons tomato puree 
• 2 tsp onion paste
• 1/2 tsp finely chopped Garlic
• 1/2 tbsp light Soy

Method:

Boil the noodles as per the instruction or Put on a small saucepan half filled with water onto the hob and bring to the boil. Once boiling, put off the heat and add the noodles. Let the noodles cook for 3-5 minutes run under cold water to avoid the noodles getting sticky and  then drain in a sieve.Set aside 

Heat Oil in a wok and add the Onion paste ,cook well for about 3 minutes . Add Garlic and cook for about a minute.

Then combine the sugar, vinegar, stock cube, boiling water, tomato puree,soy to the onion Garlic mixture.Stir well to mix. Stir constantly until the sauce thickens and clears. Continue to cook for 5 minutes. 

Now add the noodles to the sauce and mix well so the sauce coats entirely. cook for about a minute. Serve hot. 

Read More

Easy King Rolls

Want to bake your own dinner roll but think it's too difficult?..Well here is one.Sweet or Savory ..this is one of the most easiest,basic and fool proof dinner rolls recipe ,I have ever come across. This is not difficult to make and with the correct amount of ingredients the concept works.Once out from the oven it gives you a soul-satisfying smell.These are light and fluffy and you don even need a mixer. Just a little know-how to make the shape you want.

Ingredients:

• 3 1/3 cup flour
• 1 cup of warm water 
• 1/4 cup sugar
• 1/3 cup oil
• 2 tablespoons yeast
• 1 teaspoon salt
• 1 egg, beaten

Method:

In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly. Stir in salt and beaten egg to yeast mixture.

Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.

 Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes.Bake in 375 degree oven for 10 minutes.

 Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.

Read More

Raw Banana Stir Fry

I would consider this a portable,guilt free and high energy snack which I absolutely adore.This is a stir fry prepared with raw bananas and a very popular dish in South India. Pairs well with almost any Indian meal combos and any type of rice from steamed rice to flavoured rice. A simple ,hassle free,comforting and one of the quickest side dishes that could be made in no amount of time. All you've gotta have is a few spices in store and you are all set to go..

Ingredients:

• 2 Raw Banana
• 11/2 tsp Chilli Powder(can be substituted with paprika)
• 1 tbsp Plain Yoghurt
• 1 Tbsp Ginger Garlic Paste
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• Salt to taste
• 1/2 tsp Turmeric Powder
• 1 tbsp Rice flour
• 1/2 tbsp Lemon Juice
• 1/2 tsp Pepper 
• 3 tbsp Oil
• A pinch of Asafoetida

Method:

Mix all the dry ingredients along with Yoghurt and Lemon Juice to a fine paste and set aside.

Peel the bananas and chop them in to medium thick slices.Now marinate the banana in the above mentioned spice mix and allow it to marinate for about an hour .

Heat oil in a wok add the marinated banana and fry them on medium flame until crispy golden brown.

Serve hot. 

Read More

Mango-Coconut Summer Fun

This is one of my favorite midnight  craving desserts and especially with the season of Mangoes at its peak this delicately flavorsome goodness is a constant fixture most of the days. Simple to make and one of the few recipes where u can add anything you want , yet it tastes delicious and never goes wrong.This recipe is more like a mousse.It works even perfect as a dip or as a spread with breads and tortillas .

Preparation Time : 20 Mins

Serves :2

Ingredients:

• 2 Ripe Mangoes or 1 cup Mango Puree
• 2 Tbsp Thick Coconut Milk
• 2 Tbsp Cashews (Soaked for about 3 to 4 Hours)
• 1/2 Cup Whipped Cream. 
• 1 Tbsp Condensed Milk or according to your sweetness can be increased.
• Almond flakes for Garnishing.

Method:

In a blender puree the mangoes and the cashews finely .Then mix in the coconut milk and the condensed milk. 

Finally add the whipped cream and mix thoroughly and set it in the fridge for about 3 hours. Garnish with Almond Flakes or dessicated coconut.

Serve chilled with freshly chopped fruits. 

Read More

Anise

Native to Mediterranean Basin ,Anise spice is widely used as a flavoring in all kinds of food and drinks. It has a strong, sweet and aromatic flavor which tastes like liquorice, fennel or tarragon.It also forms basis for a number of alcoholic beverages, including absinthe, anisette, ouzo and sambuca. Also anise is prescribed as a digestive aid and to help cure colic in babies.The roots and leaves of the Anise plant are also edible, it is the seeds that we will concern ourselves here. The seeds are grey-green to brownish, ribbed and ovate.Although anise seed is available in whole or ground form, for the best flavor buy whole seeds and crush them just before using.

Health Benefits of Anise :

It helps with digestion and sweetens the breath, so it is chewed after meals in parts of Europe, the Middle East and India. It is a mild expectorant, anise often being used in cough mixtures and lozenges.

It is also antiseptic, antispasmodic, soporific and a few seeds taken with water will often cure hiccups.

For infantile catarrh, Aniseed tea is very helpful. It is made by pouring half a pint of boiling water on 2 teaspoonsful of bruised seed. This, sweetened, is given cold in doses of 1 to 3 teaspoonsful frequently.

Anise oil is a good antiseptic and is used, mixed with oil of Peppermint or Gaultheria (Wintergreen) to flavour aromatic liquid dentrifrices.

The herb also has antiparisitic properties, which makes it useful for treating some fungal infections; rubbing the seed’s oils on the scalp may also help ward off lice.

Read More

Mace

Mace is the lacy red the lacy red covering of the nutmeg seed . It is strongly aromatic and has a more delicate, savory flavor than nutmeg.It has a very warm and a delicate taste .Ground mace should be carefully stored and used quickly to maximize the flavor.Mace can be used much like nutmeg It is used to flavour bakery, meat, and fish dishes; to flavor sauces and vegetables; and in preserving and pickling. nutmeg and mace are actually siblings. These two are from the same fruit of the nutmeg tree Myristica frangrans. The nutmeg is the oval-shaped pit, which is the fruit, and mace is the bright red webbing that surrounds the shell of the pit. The mace is removed, dried and then ground into a coarse powder that turns a reddish color.

Mace Combines well with allspice, cinnamon, cloves, cranberries, cumin, ginger, sugar, and vanilla and tastes great in eggs, pumpkin, yams, potatoes, sausage, veal, and stuffings.

Health Benefits of Mace:

Mace is antiseptic in nature and is an important ingredient in several toothpastes. It effectively cures toothaches, aching gums, and bad breath.

Mace is beneficial for treating kidney infections and kidney diseases. Besides, it is known for even dissolving kidney stones.

Mace is used for treating diarrhea, nausea, stomach spasms and pain, and intestinal gas. They are also used for treating cancer, kidney disease, and insomnia; increasing menstrual flow; causing a miscarriage; as a hallucinogen; and as a general tonic.

The mace is used in the treatment of inflammation of the bladder and urinary tract.

A decoction with honey has been used to get relieved from nausea, gastritis, indigestion ailments.

The oils in mace is used for local massage to reduce muscular pain, and Rheumatic pain of joints.

Mace can relive intestinal gas and flatulence.Mace aids digestion and also stimulates the appetite.

Mace is extremely rich in important B-complex vitamins, vitamin C, folic acid, riboflavin, niacin, vitamin A and many flavonoid anti-oxidants like beta carotene and cryptoxanthins. These vitamins and nutrients are necessary for inducing optimum health.

Mace contains several essential minerals such as copper, potassium, calcium, manganese, iron, zinc and magnesium. Potassium present in mace is significant for controlling heart rate and blood pressure.

Read More

Microwave Potato Chips

Truth is everybody loves that deliciously crispy fried crisps,delectably flavourful  and immerses everyone in the mood for that crunch induced happiness. As tempting it may sound,this potato goodness can love us in the way that only you and your soon to be fat belly can.Even those fast foods are just not as delicious as potato chips.As I'm writing this ,I have these delicious home made potato chips which has refined my taste as they were made in the microwave -stopping you from the hassle of deep frying and draining'em. Well , the microwave option is much easier. No doubt.Well, for me there is no debate that Potato Chips are the world's finest when it comes to flavors and craziness be it deep fried or fried in a microwave .

Ingredients:

• 1 Tbsp. vegetable oil
•  1/2 tsp. salt, or salt / seasoning to taste 
•  1 potato, sliced paper thin with a vegetable peeler (peeling is optional) 

Method:

Scrub potato and remove the eyes. Peel if desired. Slice crosswise with a vegetable peeler into a container of cold water.

Swish to remove surface starch then pat dry.Pour vegetable oil into a plastic bag. Add potato slices and shake to coat.Lightly coat a large dinner plate with oil or non stick spray. Arrange potato slices in a
single layer on the plate.

Microwave on high for 3 to 5 minutes, or until lightly browned. (If they are not browned,they will not become crisp.) Time will vary by the power of the microwave. Remove chips from plate and toss with salt. Let cool. Repeat cooking instructions with  remaining potato slices.

Variation:

Use sweet potatoes. Toss with a mixture of 1/2 tsp. salt, 2+ tsp. brown sugar, and  1/2 tsp. cinnamon

Cooking Variation: 

You may bake at 400° for 20-25 minutes, turning once at 10 minutes Or fry chips until lightly golden in 375° oil. (Put layers of paper towels over a  cooling rack to drain chips.)

Read More

Cloves

Cloves are small nail shaped dried flower buds that are native to Eastern Indonesia.They have a warm, aromatic ,sweet but has a peppery, spicy and a very penetrating flavor and are available through out the year.Cloves can be attributed to its antiseptic,anti-oxidant,anti-inflammatory,analgesic,antimicrobial, antifungal, antiviral, aphrodisiac and stimulating properties.Cloves can easily overpower a dish, particularly when ground, so needs to be used in moderation.

A float test may be used to determine clove quality:

Good, sound cloves sink, or float with their heads vertically upwards
Lower grade cloves float horizontally on the surface of the water.

Cloves are used in cooking (desserts, bakery products, meat, fish, red cabbage, mulled wine) and in the food, pharmaceutical and cosmetics industries. They are also used to produce oil of cloves, the main constituent of which is eugenol. Eugenol is used, among other things, to perfume soaps and as a dental anesthetic and an additive in dental filling material.

Health Benefits of Cloves

Cloves have been popular in dentistry as a local anesthetic due to the presence of eugenol and beta caryophyllene which have analgesic properties. Apart from the anesthetic properties, cloves have antibacterial and anti-inflammatory properties which are effectively used in drugs and dental fillings.

Studies reveal that daily consumption of cloves can increase the insulin activity by almost three times, thereby keeping the blood sugar levels under control. Including cloves in your daily diet can help in even delaying the onset of diabetes.

Cloves act as an aphrodisiac which enhances the sexual behavior in men, without any adverse effects. Besides, they are even used for treating premature ejaculation successfully.

With anti-inflammatory properties and cooling effects present in cloves, coughs and colds can easily be cured. Simply chewing or gargling cloves helps in easing sore throat. What’s more, they are used for treating respiratory disorders, like bronchitis, tuberculosis, asthma and sinusitis.

By increasing blood circulation, cloves promote proper flow of nutrients and oxygen throughout the body, which enhance the body metabolism. They have also been found to inhibit the clotting of blood, thereby helping maintain cardiovascular health.

Common problems such as cuts, fungal infections, burns, wounds, athlete’s foot and bruises can be effectively treated with cloves or clove oil. Apply clove oil in diluted form near the affected portions, as direct application of neat clove oil can cause irritation.

The essential oil of cloves contains eugenol which has been proved to be an effective natural antifungal agent against ringworm and Candida albicans. Compared to the commercial antifungal drugs available over-the-counter, clove oil serves as a less toxic, safe and inexpensive treatment.

Sty is an inflammation on the eyelash, which is not only irritating, but also painful, since it causes difficulty in the proper functioning of the eye. Both clove and clove oil act as an effective remedy for treating stys.

Clove serves as an excellent stress reliever due to its aphrodisiac and stimulant properties. By removing mental exhaustion and inducing sleep, cloves aid in alleviating insomnia and treating depression and anxiety effectively.

Cloves promote enzymatic flow and boost proper digestive functioning. Besides, they work as an excellent remedy for curing vomiting, flatulence, dyspepsia, motion sickness and hiccups.

By adding cloves in your daily food, you can strengthen the immune system, increase resistance to diseases and purify the blood.

Cloves kill intestinal parasites and exhibits broad anti-microbial properties against fungi and bacteria, thus supporting its traditional use as a treatment for diarrhea, intestinal worms, and other digestive ailments.

 Like many culinary spices, Cloves helps relax the smooth muscle lining of the digestive tract. And finally, eating cloves is said to be aphrodisiac.

Clove Storage Tips

While whole cloves can be stored for at least twelve months, ground cloves have a shorter shelf life, say about six months.

Always keep cloves in an air-tight glass container away from direct sunlight in a cool and dry place.

You can extend the shelf life of whole cloves by placing them in the refrigerator.

It is best to use freshly ground clove powder to get the maximum taste and flavor. 

Since whole cloves are hard and cannot be grounded with a mortar and pestle, using an electric grinder, such as a coffee grinder, is advisable.

Other Names

French: clou de girofle
German: Gewuzenelke
Italian: chiodo di garofano
Spanish: clavo de especia
Burmese: ley-nyin-bwint
Chinese: ding heung
Indian: lao(o)ng, laung lavang, lavungam
Thai: gahn plu

Read More

Cooking Ratios-A Handy Tip

Doughs:

The parts in the table below shows ratios of ingredients based on weights of ingredients.

Food	Parts Flour	Parts Liquid	Parts Fat	Parts Egg	Other
Bread	5 parts Flour	3 parts water			yeast and salt
Pizza Dough	5 parts Flour	3 parts water	1 Tb olive oil for 1000g flour		basic bread dough using half the yeast (1.5g / 1000g flour)
Pasta Dough	3 parts Flour			2 parts Egg
Pot Sticker Dough	2 parts Flour	1 part water
Cookie Dough	3 parts flour		2 parts fat		1 part sugar
Pie Dough	3 parts flour	1 part water	2 parts fat
Biscuit	3 parts flour	2 parts liquid	1 part fat
Pate a Choux	1 part flour	2 parts water	1 part butter	2 parts Egg
Crackers	4 parts flour	3 parts liquid	1 part fat

Batters

How you mix batters is important

Pound cake: mix butter + sugar, then add eggs and flour: Called Creaming method

Sponge cake: beat sugar and eggs first - whip to triple volume, then add butter: Called Foaming Method

Pancakes, mix all at once (standard method).

Food	Parts Flour	Parts Liquid	Parts Fat	Parts Egg	Other
Pound Cake	1 part Flour		1 part butter	1 part egg	1 part sugar
Sponge Cake	1 part Flour		1 part butter	1 part egg	1 part sugar
Angel Food Cake	1 part Flour			3 parts egg white	3 part sugar
Quick Bread	2 Flour	2 liquid	1 Butter	1 Egg
Cookie Dough	3 parts flour		2 parts fat		1 part sugar
Muffin	2 Flour	2 liquid	1 Butter	1 Egg
Fritter	2 Flour	2 Liquid		1 Egg
Pancake	2 Flour	2 Liquid	1/2 butter	1 Egg
Popover	1 Flour	1 Liquid		1 Egg
Crepe	.5 Flour	1 Liquid		1 Egg

Stocks and Sauces:

Food	Parts Liquid	Parts Meat	Parts Bones	Other	Thickener
Stocks	3 parts water		2 parts bones
Consomme	12 parts stock	2 parts meat	1 part mirepoix*	1 part egg white
Roux				2 parts Fat	3 parts Flour
Thickening Ratio	10 parts liquid				1 part Roux
Beurre Manie				1 part butter (by volume)	1 part Flour
Slurry	1 part liquid				1 part Cornstarch
Thickening Rule					1 T starch will thicken 1 cup liquid
Brine	20 parts water			1 part salt

Sauces

Food	Parts Fat	Liquids	Egg Yolk	Other
Mayonnaise	20 parts oil	1 part liquid	egg yolk (measure as part of the 1 part liquid)
Vinaigrette	3 parts oil	1 part Vinegar
Hollandaise	5 parts butter	1 part liquid	1 part yolk

Custards

Standard custard recipes: 16 oz milk + 8 oz (4 large) eggs, same ratio: 1/c milk + 1 egg (2 oz)

Food	Liquid	Egg	Sugar	Other
Free standing custard	2 parts liquid	1 part egg
Creme Anglaise	4 parts milk/cream	1 part yolk	1 part sugar
Chocolate Sauce	1 part creme			1 part chocolate
Caramel Sauce	1 part creme		1 part sugar

Read More