French Scramble

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Serves 3 or 4
  • 14 to 16 ounces firm or extra firm tofu,
  • crumbled (use your hands or a fork)
  • 4 ounces vegan Jack, cheddar,
  • or American cheese, shredded
  • 3 scallions, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon tamari or soy sauce
  • 1⁄2 teaspoon turmeric
  • 1⁄2 teaspoon fine sea salt
  • 1⁄2 teaspoon pepper
  • 1⁄2 tablespoon refined coconut oil
  • 1 cup sliced mushrooms (any kind, or a combination)
  • 2 cups fresh spinach leaves
Method:
  1. In a large bowl, combine the tofu, cheese, scallions, garlic, yeast flakes, tamari or soy sauce, turmeric, salt, and pepper. Set aside.
  2. In a large nonstick skillet over medium heat, melt the coconut oil. 
  3. Add the mushrooms and cook, stirring occasionally, until tender, about 11⁄2 minutes.
  4. Stir in the spinach, a handful at a time if necessary, and cook until wilted, about 1 minute. 
  5. Stir in the tofu mixture and cook, stirring occasionally, for 3 to 4 minutes, or until any liquid has evaporated and the mixture is hot. 
Serve immediately.

Prevent Conjuctivitis And Ocular Surface Disease

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Conjunctivitis (often called red eye) is an acute inflammation of the conjunctiva, the tissue that lines the inside of the eyelid, and keeps eyeballs moist. It is usually an allergic reaction or an infection, usually viral or bacterial. It is one of the most common eye infections that affect children and adults. 
Incidence
  • Conjunctivitis accounts for around 44% of all eye problems.
  • Viral conjunctivitis is more common than bacterial conjunctivitis.
  • Both bacterial and viral infections are contagious. Commonly, conjunctival infections are passed from person-to-person, but can also spread through contaminated objects or water.
Symptoms
  • Redness in the white of the eye, or inner eyelid
  • Tears flowing from the eyes
  • Thick, yellow discharge that crusts over the eyelashes, especially after sleep, if it is a condition caused by bacteria
  • Other discharge from your eye, either colored green or white
  • Itchy eyes, if it is a condition caused by allergies
  • Burning eyes, if it is a condition caused by chemicals and irritants
  • Blurred vision
  • Increased sensitivity to light
Take care
  • If you suspect that you have the symptoms of conjunctivitis, immediately consult a doctor. If the doctor, has diagnosed it as conjunctivitis, please do stay at home in order to prevent its spread to other associates.
  • Avoid touching your eyes and sharing your towels or wash-cloths with others.
  • Protect your eyes from dirt and other irritating substances.
  • Avoid wearing contact lenses during this time.
  • Applying cold compresses over your eyes provides relief.
  • In case of irritation, wash your face and eyelids with mild soap or baby shampoo, and rinse well with water.
  • If a particular eye drop causes irritation in the eye, immediately bring it to the attention of your doctor.
  • Do not use the same bottle of eye drops in the other eye, if it is not infected.

Chicken Noodle Soup | Chinese Recipe

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The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley. Chicken Noodles soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a classic comfort food.
Traditionally, all kinds of chicken soup is prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern cities these fowl are difficult to come by, and broiler chickens (young chickens suitable for broiling or roasting) are often used to make soup; soup hens or fowl are to be preferred when available.

Ingredients:
  • 3 1/2 lb. broiler/fryer chicken, cut up and skinned
  • 2 med. carrots, peeled and chopped
  • 1/2 c. onion, chopped
  • 2 celery stalks, chopped
  • 2 1/2 tsp. salt
  • 2 tsp. dried parsley flakes
  • 3/4 tsp. dried marjoram leaves
  • 1/2 tsp. dried basil leaves
  • 1/4 tsp. poultry seasoning
  • 1/4 tsp pepper
  • 1 bay leaf
  • 8 c. water
  • 2 1/2 c. of medium egg noodles, uncooked
Method:
  1. Place first 4 ingredients in crock pot in order listed. 
  2. Combine salt and next 6 ingredients: sprinkle over vegetables. 
  3. Add 6 cups water; cover and cook on low setting 8 to 10 hours. 
  4. Remove chicken and bay leaf; add remaining 2 cups water. 
  5. Stir in noodles and cook, covered, on high setting 20 minutes.
  6. Meanwhile remove bones from chicken and cut chicken into bite size pieces. 
  7. Add to crock pot, stir to mix.
  8. Cook 15 minutes on high setting, covered or until noodles are tender.

Chettinad Egg Kurma | South Indian Recipe

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This recipe is adapted from the home of Mr.A.Ramaswamy, who is the Raja of Chettinad.

Ingredients:
  • Eggs (hard boiled): 6nos
  • Coriander Powder: 3tsp
  • Chili Powder or Paprika: 1 1/2tsp (i used kashmiri chili powder)
  • Fennel Seeds: 1tsp
  • Cumin Seeds: 1tsp
  • Turmeric Powder: 1/2tsp
  • Fresh Ginger: 1/2inch piece
  • Garlic Cloves: 2nos
  • Coconut Milk: 200ml (you can alternatively use 100gms of grated or desiccated coconut instead)
  • Oil: 2tbsp
  • Fenugreek Seeds: 1/2tsp
  • Fennel seeds: 1/2tsp (second lot)
  • Cinnamon Sticks: 2 inch piece
  • Onions: 225gms (finely chopped)
  • Tomatoes: 225gms (finely chopped)
  • Salt: as per taste
  • Lime Juice: of 1/2 a lime (optional)
Method:
  1. Peel the eggs and halve them lengthways
  2. Put coriander powder, chili powder, fennel and cumin seeds, turmeric powder, ginger and garlic into a blender with 2 tbsp water and puree into a thick paste.
  3. If you are using coconut instead of milk, put the coconut into a blender with 400ml of warm water. Liquidise, then strain the coconut milk and set aside.
  4. Heat the oil in a wok and fry the fenugreek seeds, fennel seeds and the cinnamon for 10seconds. 
  5. Add the onion and fry until lightly coloured. 
  6. Add the spice paste and saute for 7 minutes. (It will darken in colour since it contains a lot of coriander.) 
  7. Add a few drops of water if it sticks to the bottom of the kadai. Then add the tomatoes and saute for another 2-3minutes.
  8. Add 600ml (1/2pint) of warm water with salt to taste, cover and simmer for 20 minutes, to make a smooth gravy. just before serving, add the coconut milk and bring to boil. Add the lime juice, taste and add more salt if necessary, and gently lay in the hard boiled eggs with the yellow facing upwards. Carefully scoop into a serving dish.
If you want to freeze this curry, omit the coconut and eggs, but add lime juice and salt and freeze. Then use it to make egg curry as and when you need, topping it with coconut milk at the time of reheating.

Use normal chili power if you expect it to be far more spicier. But this recipe is definitely something i'm gonna treasure, this recipe is definitely a keeper.
Miriam Korula love photography and the idea of taking interesting photos of the food i cook keeps me going. Unlike others who owe their appealing blogs to their interesting cooking experiences, she owe her cooking excursions to her blog. On her food blog you will mainly find Indian/Pakistani cuisine. Any thing else can be best described as a brief interlude.

Egg Kuruma | Muttai Kuruma

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This recipe is adapted from the home of Mr.A.Ramaswamy, who is the Raja of Chettinad. And  this recipe is definitely something i'm gonna treasure
Ingredients :
  • Boiled eggs - 4 nos ( cut into half )
  • Big onion -1( chopped )
  • Tomato-1( chopped ) ,Green chillies - 1 or 2
  • Ginger - 1 tbsp ( chopped )
  • Garlic- 2 tbsp( chopped )
  • Chili powder -1 table spoon
  • Coriander powder-1 table spoon
  • Garam masala powder-1 teaspoon
  • Turmeric powder - 1/2 tsp
  • Salt to taste.
For the paste:
  • Cocunut - 2 to 3 tbsp
  • Fennel seeds-1 teaspoon
  • Cumin seeds-1 teaspoon
  • Poppy seeds - 1 tbsp
  • Cashews - 4 nos ( optional )
Method:
  1. Heat oil in a pan,.add Fennel seeds, onions, green chillies, curry leaves and saute, till they turn golden brown.
  2. Now add the chopped ginger and garlic pieces and sauté that too for few minutes.
  3. Add the chopped tomatoes and sauté till the tomato pieces get cooked.
  4. Now add the chili powder, garam masala ,corriander powder and turmeric powder.Mix well. Now add required water and the salt needed. Keep the stove in medium flame and allow the curry to boil and reduce to ½ the quantity.
  5. Now mix the coconut paste in half cup of water and add it to the curry. Cook for 5 minutes.
  6. Now add the boiled egg into the curry and cook for another 5 more minutes in medium flame.Garnish with corriander leaves.
It goes well with idli,dosa,chapathi and rice.

Baby Food | Pea's Soup

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Pea soup is soup made, typically, from dried peas. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.
Pea soup has been eaten since antiquity; it is mentioned in Aristophanes' The Birds, and according to one source "the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.

Ingredients:
  • 500 gm shelled peas or you can use frozen ones
  • 1 onion finely chopped
  • 2.5 cup vegetable or chicken stock
  • 1 tbsp olive oil
  • 2 tsp fresh creamsalt
  • and pepper to taste
Method:
  1. Heat some ghee in a pan then add the onion and saute till pink. 
  2. Then add the peas and saute or a further 5 minutes. 
  3. Add seasoning and vegetable stock. Boil and simmer till the peas are cooked. 
  4. Puree in a grinderor if your kid is a little older you can just mash it with a laddle and serve. 
  5. Serve hot topped with fresh cream.

Kanjeepuram Idli | South Indian Recipe

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Idli is a south Indian savory cake popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Ingredients
  • Par boiled 3 cups
  • Urad dhall 2.5 cups
  • Dry ginger powder 1 t.spoon
  • Pepper 1/2 t.spoon
  • Cumin seeds 1/2 t.spoon
  • Hing 1/4 t.spoon
  • Curry leaves
  • Cooking Oil 6 t.spoons
  • Ghee 2 t.spoons
  • Salt 1.5 t.spoons
  • A pinch of baking soda
Method
  1. Rinse and soak par boiled rice and urad dhall in water for 2 hours. 
  2. Grind the above coarsley and add hing and salt and a pinch of baking soda to this.
  3. Keep it overnight so that this will ferment.
  4. Fry pepper, cumin seeds, and curry leaves in oil and ghee. 
  5. Add this to the flour. Add dried ginger powder and mix everything together.
  6. Coat a flat vessal with oil, and the idli flour into this and pressure cook for 45 minutes in low heat without pressure cooker weight.

Idli | Tiffin | South Indian Recipe

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Idli is a south Indian savory cake popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.

Ingredients
  • Par boiled rice 3 cups
  • Urad dhall 1 cup
  • Salt 2 t.spoon
Method
  1. Rinse and soak rice and urad dhall seperately in water for 2
  2. hours. Grind the two seperately, and mix them together with salt.
  3. Keep it overnight, before making idlis.

Chinese Egg Noodles

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A noodle is a type of food with a thin and elongated shape made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot).
Ingredients For Chinese Egg Noodles:
  • Carrot(chopped) - 1
  • Beans (chopped ) - 10
  • Green Peas as required
  • Spring Onions
  • Ginger-garlic paste - 1 tsp
  • Pepper Powder
  • Egg - 3
  • Soy sauce
  • Chilli sauce
  • Salt as required
Preparing Method:
Boil the Noodles Using the directions in the Packet and keep aside.
  1. Heat 2 tsp oil in a large nonstick pan.
  2. Add ginger-garlic paste fry it for a min and add chopped carrots,beans,2 tsp soysauce,salt and fry it for2-3 min and keep it aside.
  3. Take the eggs and make scrambled eggs and add pepper powder soy sauce and salt to it and add above the veg mixture to this and fry it for 2 min.
  4. Add the noodles to it and add 4-5 tsp chilli sauce ,salt and pepper powder and mix all the ingredients thoroughly leave it for 2 min and springle the spring onions on top 
  5. Serve hot with Ketchup.

Vegetbale Chinese Stir-Fried Noodles

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Ingredients
  • Noodles - 200 gms
  • Beans, juliennes - ¼ cup
  • Carrot, juliennes - ¼ cup
  • Capsicum, finely sliced - 1/8 cup
  • Cabbage, finely sliced - 1/8 cup
  • Mushroom, finely sliced - 4 pcs (optional)
  • Spring onions, only the greens - 4 stalks
  • Onion, sliced - 2, big
  • Garlic, grated - 3 cloves
  • Ginger, grated - 2
  • Soya sauce - 2 tsp
  • Vinegar - 1 tsp
  • Salt to taste
  • Oil - 2 tsp + 1 tsp
  • Chili sauce - 1 tsp
  • Pepper - to taste
Method :
  1. Boil enough water to completely immerse all the noodles completely with little salt.
  2. After the water has boiled, put in the noodles and put off the flame. Cover for 10-15 minutes. Add 1 tsp oil.
  3. Drain the water when you feel the noodles are cooked. If not, then just cook for another 1 minute on low flame. Drain and wash immediately with cold water.
  4. Transfer into a bowl after all the water is drained and keep it in the refrigerator.
  5. In the meantime, heat 2 tsp oil in a pan. Add onions and sauté them until light brown in colour.
  6. Add cabbage and sauté for 2 minutes on high flame.
  7. Add beans and carrot and again sauté for 3-4 minutes until they are tender.
  8. Add mushroom and capsicum. Cook for 2-3 minutes on medium flame. Add ginger, garlic and mix well.
  9. Add soya sauce, vinegar, seasonings and then the boiled noodles.
  10. Mix well and cook for 2 minutes.
  11. Add chopped spring onions and mix well.
  12. Pack in the tiffin box.

Spicy South Indian Fish Fry

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Ingredients:
  • Fish 1/2 kg (5 pieces)
  • Chilli powder - 2 tbsp
  • Turmeric powder - 1 tsp
  • Salt as required
  • Lemon juice - 1 tbsp
  • Oil - 4 0r 5 tbsp
  • Grind roughly:
  • Small onion - 3
  • Garlic - 3
  • Curry leaves few
  • Fennel seeds (sombu ) -1/2 tsp
  • Cumin seeds ( seerakam ) - 1/2 tsp
  • Peppercorn ( milaku ) - 1 tsp
Preparing Method:
  1. Mix all the ingredients and make a paste with some water.
  2. Rub the paste on the fish and leave it to marinate for at least 2 or 3 hours.
  3. Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides.
  4. serve hot as a side dish with steamed white rice,curry,Rasam,sambar.
You can also deep fry the fish but if you want to use less oil in your food you can just do the steps as mentioned above.

East India Fish | Indian Recipe

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Ingredients
  • fish
  • 1/2 pound of cooked salmon
  • 1 ounce of butter
  • 2 small onions 
  • 1 ounce of cocoanut, 
  • 2 hard−boiled eggs
  • 1 pint of milk;
  • paprica and salt to taste. 
paprica
Preparing Method:
Curry Paste
  1. Slice 1/2 pound of cooked salmon; 
  2. heat 1 ounce of butter in a stew−pan; 
  3. add 2 small onions chopped fine, 1 ounce of coconut, 2 hard−boiled eggs chopped. 
  4. Let cook a few minutes, 
  5. then add 1 pint of milk;
  6. let boil up once. 
East Indian Fish
  1. Add the fish, curry paste, 1 teaspoonful of paprica and salt to taste. 
  2. Let cook a few minutes, then stir. 
  3. Serve very hot with toast with boiled rice.

Cauliflower And Mashed Potato Curry

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The Indian people thrive on vegetarianism, and have perfected the art. Vegetables, greens and potatoes are often served as the main course. Most of them are seasonal - cauliflower and cabbage are to be relished only in winter, while green okra abounds in the summer months. Try Cauliflower And Mashed Potato Curry, and you'll get hooked.

Cauliflower And Mashed Potato Curry:
The cauliflower curry has several variations in the regional cuisine's, but this one's a very simple recipe.

Ingredients:
  • 1 lb. cauliflower florets
  • 1 tsp. ginger paste
  • 1 tsp. turmeric
  • 1 tsp. chilli powder
  • 1 tsp. cumin seeds
  • 1 potato, cooked and mashed
  • 1 tsp. salt or to taste
  • 1 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with the ginger, for a couple of minutes on low heat. Add potato, cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes.

Mango Pachadi | South Indian Recipe

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Mango Pachadi Recipe



Ingredients
  1. Raw mango   4
  2. Grated coconut  1 cup
  3. Dry red chilly  4
  4. Salt    As required
  5. Mustard seed  1 teaspoon
  6. Coconut oil   1 tablespoon
  7. Dry red chilly  2
  8. Mustard seed  ½ teaspoon
  9. Curry leaves  2 stem
Preparation:
  1. Cut mango into small pieces and cook with salt as required.
  2. Grind coconut coarsely.
  3. Grind mustard seed.
  4. Add this to the mango and stir well.
  5. When it starts boiling, remove from fire.
  6. Splutter mustard seeds in coconut oil, add dry red chilly and curry leaves.
  7. Pour it over mango pachadi.

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