tag:blogger.com,1999:blog-66515620810910805042024-03-05T09:36:25.873-08:00bench3Encyclopedia Of Food & Health [beta]bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-6651562081091080504.post-60387648507921996822010-09-06T08:08:00.001-07:002010-09-06T08:08:21.994-07:00Test Post By HajaTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post Test PostTest Post<br />
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Test Post!<br />
Test Post!bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-77273014016179950812010-08-18T06:22:00.000-07:002010-08-18T06:22:23.930-07:00French Scramble<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zgEdNk6CFYzX3Sc41_QVliTIPCbrqrKkURqlK16y2bhPInml-L06E1Bidvd64cs6ln0OYQ-BZtsPyMRm-_1ACwqQzkwht-3GXI8k5Od2kTc1aD8sc_ksr3JdNe-PZEw2Pzjn-3vV7vo/s1600/French+Scramble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zgEdNk6CFYzX3Sc41_QVliTIPCbrqrKkURqlK16y2bhPInml-L06E1Bidvd64cs6ln0OYQ-BZtsPyMRm-_1ACwqQzkwht-3GXI8k5Od2kTc1aD8sc_ksr3JdNe-PZEw2Pzjn-3vV7vo/s320/French+Scramble.jpg" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Serves 3 or 4</div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>14 to 16 ounces firm or extra firm tofu, </li>
<li>crumbled (use your hands or a fork)</li>
<li>4 ounces vegan Jack, cheddar, </li>
<li>or American cheese, shredded</li>
<li>3 scallions, sliced</li>
<li>2 cloves garlic, minced</li>
<li>2 tablespoons nutritional yeast flakes</li>
<li>1 tablespoon tamari or soy sauce</li>
<li>1⁄2 teaspoon turmeric</li>
<li>1⁄2 teaspoon fine sea salt</li>
<li>1⁄2 teaspoon pepper</li>
<li>1⁄2 tablespoon refined coconut oil</li>
<li>1 cup sliced mushrooms (any kind, or a combination)</li>
<li>2 cups fresh spinach leaves</li>
</ul><b style="font-family: "Trebuchet MS",sans-serif;">Method:</b> <br style="font-family: "Trebuchet MS",sans-serif;" /><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>In a large bowl, combine the tofu, cheese, scallions, garlic, yeast flakes, tamari or soy sauce, turmeric, salt, and pepper. Set aside.</li>
<li>In a large nonstick skillet over medium heat, melt the coconut oil. </li>
<li>Add the mushrooms and cook, stirring occasionally, until tender, about 11⁄2 minutes.</li>
<li>Stir in the spinach, a handful at a time if necessary, and cook until wilted, about 1 minute. </li>
<li>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. </li>
</ol><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Serve immediately.</div>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-85169939750711083362010-08-17T06:23:00.000-07:002010-08-17T06:23:54.114-07:00Prevent Conjuctivitis And Ocular Surface Disease<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">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. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5lnciowKYX5h2nM1nNkVW8OaddJWi96socmm0gaxdBDVaBmUuxBXlmZCeK1q4ZKJOsCyspCa_97V0TXsTJ7qXhsxJ__EZY6CzwfXr-Y4DpGcoV1b62U_sZ_2oTEffubhNjmhwMsA79c/s1600/Prevent+Conjuctivitis+And+Ocular+Surface+Disease.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5lnciowKYX5h2nM1nNkVW8OaddJWi96socmm0gaxdBDVaBmUuxBXlmZCeK1q4ZKJOsCyspCa_97V0TXsTJ7qXhsxJ__EZY6CzwfXr-Y4DpGcoV1b62U_sZ_2oTEffubhNjmhwMsA79c/s320/Prevent+Conjuctivitis+And+Ocular+Surface+Disease.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Incidence</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Conjunctivitis accounts for around 44% of all eye problems. </li>
<li>Viral conjunctivitis is more common than bacterial conjunctivitis. </li>
<li>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.</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Symptoms</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Redness in the white of the eye, or inner eyelid </li>
<li style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Tears flowing from the eyes </li>
<li style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Thick, yellow discharge that crusts over the eyelashes, especially after sleep, if it is a condition caused by bacteria </li>
<li style="text-align: justify;">Other discharge from your eye, either colored green or white </li>
<li>Itchy eyes, if it is a condition caused by allergies </li>
<li>Burning eyes, if it is a condition caused by chemicals and irritants </li>
<li>Blurred vision </li>
<li>Increased sensitivity to light </li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Take care</b></div><ul><li style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">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.</li>
<li style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Avoid touching your eyes and sharing your towels or wash-cloths with others.</li>
<li style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Protect your eyes from dirt and other irritating substances. </li>
<li style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Avoid wearing contact lenses during this time.</li>
<li style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Applying cold compresses over your eyes provides relief.</li>
<li style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">In case of irritation, wash your face and eyelids with mild soap or baby shampoo, and rinse well with water.</li>
<li style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">If a particular eye drop causes irritation in the eye, immediately bring it to the attention of your doctor. </li>
<li style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Do not use the same bottle of eye drops in the other eye, if it is not infected.</li>
</ul>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-17093422039825358002010-08-15T03:55:00.000-07:002010-08-15T03:55:12.137-07:00Chicken Noodle Soup | Chinese Recipe<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">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.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLBc9CyKJ9V68DxTBUrnpnvLKvvzSkRvbHJdfo1hU8d_vrbVVnDTb9fNCBfWpcqT2g0GSEJ8ba2eTvac8V0g-QcyFDb6F75tp4TwMtuzmUQLsBKlTVtzIAMjxiQe4IXjXNKIbJh8lsLg/s1600/Chicken+Noodle+Soup++Chinese+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLBc9CyKJ9V68DxTBUrnpnvLKvvzSkRvbHJdfo1hU8d_vrbVVnDTb9fNCBfWpcqT2g0GSEJ8ba2eTvac8V0g-QcyFDb6F75tp4TwMtuzmUQLsBKlTVtzIAMjxiQe4IXjXNKIbJh8lsLg/s320/Chicken+Noodle+Soup++Chinese+Recipe.jpg" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">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.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients:</b></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>3 1/2 lb. broiler/fryer chicken, cut up and skinned</li>
<li>2 med. carrots, peeled and chopped</li>
<li>1/2 c. onion, chopped</li>
<li>2 celery stalks, chopped</li>
<li>2 1/2 tsp. salt</li>
<li>2 tsp. dried parsley flakes</li>
<li>3/4 tsp. dried marjoram leaves</li>
<li>1/2 tsp. dried basil leaves</li>
<li>1/4 tsp. poultry seasoning</li>
<li>1/4 tsp pepper</li>
<li>1 bay leaf</li>
<li>8 c. water</li>
<li>2 1/2 c. of medium egg noodles, uncooked</li>
</ul><div style="text-align: justify;"><b style="font-family: "Trebuchet MS",sans-serif;">Method:</b> </div><ol style="text-align: justify;"><li style="font-family: "Trebuchet MS",sans-serif;">Place first 4 ingredients in crock pot in order listed. </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Combine salt and next 6 ingredients: sprinkle over vegetables. </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Add 6 cups water; cover and cook on low setting 8 to 10 hours. </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Remove chicken and bay leaf; add remaining 2 cups water. </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Stir in noodles and cook, covered, on high setting 20 minutes.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Meanwhile remove bones from chicken and cut chicken into bite size pieces. </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Add to crock pot, stir to mix.</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Cook 15 minutes on high setting, covered or until n</span>oodles are tender.</li>
</ol>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-15857671000554557842010-08-15T01:53:00.000-07:002010-08-15T01:53:40.825-07:00Chettinad Egg Kurma | South Indian Recipe<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">This recipe is adapted from the home of Mr.A.Ramaswamy, who is the Raja of Chettinad. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEtTMV-CMcBIOPyFT2GvhX1oZw9IXgs_PZDtqDL8jnaieByeBMPgHaqRzmGFGe4C-7vMK5_mB_NnZqmtA8lwWYtWvVNKnThNfWPgRGDM4SpcSZdIPs5vXEBGjEvQ5S696436kI0Dtc1Y/s1600/Chettinad+Egg+Kurma++South+Indian+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEtTMV-CMcBIOPyFT2GvhX1oZw9IXgs_PZDtqDL8jnaieByeBMPgHaqRzmGFGe4C-7vMK5_mB_NnZqmtA8lwWYtWvVNKnThNfWPgRGDM4SpcSZdIPs5vXEBGjEvQ5S696436kI0Dtc1Y/s320/Chettinad+Egg+Kurma++South+Indian+Recipe.jpg" width="320" /></a></div><br />
<div style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Photo: </span><b><a href="http://invogueathome.blogspot.com/"><b style="font-family: "Trebuchet MS",sans-serif;">Miriam Korula</b></a></b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients:</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Eggs (hard boiled): 6nos</li>
<li>Coriander Powder: 3tsp</li>
<li>Chili Powder or Paprika: 1 1/2tsp (i used kashmiri chili powder)</li>
<li>Fennel Seeds: 1tsp</li>
<li>Cumin Seeds: 1tsp</li>
<li>Turmeric Powder: 1/2tsp</li>
<li>Fresh Ginger: 1/2inch piece</li>
<li>Garlic Cloves: 2nos</li>
<li>Coconut Milk: 200ml (you can alternatively use 100gms of grated or desiccated coconut instead)</li>
<li>Oil: 2tbsp</li>
<li>Fenugreek Seeds: 1/2tsp</li>
<li>Fennel seeds: 1/2tsp (second lot)</li>
<li>Cinnamon Sticks: 2 inch piece</li>
<li>Onions: 225gms (finely chopped)</li>
<li>Tomatoes: 225gms (finely chopped)</li>
<li>Salt: as per taste</li>
<li>Lime Juice: of 1/2 a lime (optional)</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Method:</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Peel the eggs and halve them lengthways</li>
<li>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.</li>
<li>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.</li>
<li>Heat the oil in a wok and fry the fenugreek seeds, fennel seeds and the cinnamon for 10seconds. </li>
<li>Add the onion and fry until lightly coloured. </li>
<li>Add the spice paste and saute for 7 minutes. (It will darken in colour since it contains a lot of coriander.) </li>
<li>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.</li>
<li>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.</li>
</ol><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">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.</div><br />
<div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"> 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.</span></div><blockquote><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"></span><a href="http://invogueathome.blogspot.com/"><b style="font-family: "Trebuchet MS",sans-serif;">Miriam Korula</b></a><span style="font-family: "Trebuchet MS",sans-serif;"> 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 <a href="http://invogueathome.blogspot.com/">her blog</a>. On her <a href="http://invogueathome.blogspot.com/">food blog</a> you will mainly find Indian/Pakistani cuisine. Any thing else can be best described as a brief interlude.</span></div></blockquote><span style="font-family: "Trebuchet MS",sans-serif;"> </span>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-34980500670901814452010-08-15T01:38:00.000-07:002010-08-15T01:38:55.319-07:00Egg Kuruma | Muttai Kuruma<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwy-WuOPGb_a8U0yjD4oWxDMRrjJLINOTqxp1iUmRqtWgtt_bbuXphFRXB2gTz1yBlGvZUqb1DW7AGcxAlTD-oIhh28tvnLpJ0stmd5M4VohuUP27_zneziUIitT5KCQa9kaL4drItK6M/s1600/Egg+Kuruma++Muttai+Kuruma.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwy-WuOPGb_a8U0yjD4oWxDMRrjJLINOTqxp1iUmRqtWgtt_bbuXphFRXB2gTz1yBlGvZUqb1DW7AGcxAlTD-oIhh28tvnLpJ0stmd5M4VohuUP27_zneziUIitT5KCQa9kaL4drItK6M/s1600/Egg+Kuruma++Muttai+Kuruma.JPG" /></a></div><b>Ingredients :</b></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Boiled eggs - 4 nos ( cut into half )</li>
<li>Big onion -1( chopped )</li>
<li>Tomato-1( chopped ) ,Green chillies - 1 or 2</li>
<li>Ginger - 1 tbsp ( chopped )</li>
<li>Garlic- 2 tbsp( chopped )</li>
<li>Chili powder -1 table spoon</li>
<li>Coriander powder-1 table spoon</li>
<li>Garam masala powder-1 teaspoon</li>
<li>Turmeric powder - 1/2 tsp</li>
<li>Salt to taste.</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>For the paste:</b></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Cocunut - 2 to 3 tbsp</li>
<li>Fennel seeds-1 teaspoon</li>
<li>Cumin seeds-1 teaspoon</li>
<li>Poppy seeds - 1 tbsp</li>
<li>Cashews - 4 nos ( optional )</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Method:</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Heat oil in a pan,.add Fennel seeds, onions, green chillies, curry leaves and saute, till they turn golden brown.</li>
<li>Now add the chopped ginger and garlic pieces and sauté that too for few minutes.</li>
<li>Add the chopped tomatoes and sauté till the tomato pieces get cooked.</li>
<li>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.</li>
<li>Now mix the coconut paste in half cup of water and add it to the curry. Cook for 5 minutes.</li>
<li>Now add the boiled egg into the curry and cook for another 5 more minutes in medium flame.Garnish with corriander leaves. </li>
</ol><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">It goes well with idli,dosa,chapathi and rice. </div>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-68747076127803602142010-08-14T21:23:00.000-07:002010-08-14T21:24:05.701-07:00Baby Food | Pea's Soup<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">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.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zbzfT4YK61PrdIRp-Om77z4ckGxpMzN_HS7Cq6YYgITHm5iK5hoGzltAe4WMFB8G9LtYRQiWvd4kXyzgTxz1k_mAD-1tEW6qA5a2on2xqnZ_ERYGWhvRHCeAlBb_e-9mww66S4FZ4KI/s1600/Baby+Food++Pea%27s+Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zbzfT4YK61PrdIRp-Om77z4ckGxpMzN_HS7Cq6YYgITHm5iK5hoGzltAe4WMFB8G9LtYRQiWvd4kXyzgTxz1k_mAD-1tEW6qA5a2on2xqnZ_ERYGWhvRHCeAlBb_e-9mww66S4FZ4KI/s1600/Baby+Food++Pea%27s+Soup.JPG" /></a></div></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">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.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients:</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>500 gm shelled peas or you can use frozen ones</li>
<li>1 onion finely chopped</li>
<li>2.5 cup vegetable or chicken stock</li>
<li>1 tbsp olive oil</li>
<li>2 tsp fresh creamsalt</li>
<li>and pepper to taste</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><div style="font-family: "Trebuchet MS",sans-serif;"><b>Method:</b></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li style="font-family: "Trebuchet MS",sans-serif;">Heat some ghee in a pan then add the onion and saute till pink. </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Then add the peas and saute or a further 5 minutes. </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Add seasoning and vegetable stock. Boil and simmer till the peas are cooked. </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Puree in a grinderor if your kid is a little older you can just mash it with a laddle and serve. </li>
<li>Serve hot topped with fresh cream. </li>
</ol></div>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-30990871971505333052010-08-12T08:07:00.000-07:002010-08-12T08:07:52.461-07:00Kanjeepuram Idli | South Indian Recipe<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">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.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0nW1A_Q67MsdBpMxXNAKZNHmipw2SfUb1iOCCCqTmIqsgOh-bXOCKahIk7D-iqhHHGNFredHRCHvcoq-Tx5xKbWv1pD3DtooIaZiwaWoIHlL0koJPJrj9yZeFjZSUGST4GWp1B5LaRw/s1600/Idli++Tiffin++Indian+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0nW1A_Q67MsdBpMxXNAKZNHmipw2SfUb1iOCCCqTmIqsgOh-bXOCKahIk7D-iqhHHGNFredHRCHvcoq-Tx5xKbWv1pD3DtooIaZiwaWoIHlL0koJPJrj9yZeFjZSUGST4GWp1B5LaRw/s320/Idli++Tiffin++Indian+Recipe.JPG" width="320" /></a></div><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients</b></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Par boiled 3 cups</li>
<li>Urad dhall 2.5 cups</li>
<li>Dry ginger powder 1 t.spoon</li>
<li>Pepper 1/2 t.spoon</li>
<li>Cumin seeds 1/2 t.spoon</li>
<li>Hing 1/4 t.spoon</li>
<li>Curry leaves </li>
<li>Cooking Oil 6 t.spoons</li>
<li>Ghee 2 t.spoons</li>
<li>Salt 1.5 t.spoons</li>
<li>A pinch of baking soda</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Method</b></div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Rinse and soak par boiled rice and urad dhall in water for 2 hours. </li>
<li>Grind the above coarsley and add hing and salt and a pinch of baking soda to this.</li>
<li>Keep it overnight so that this will ferment.</li>
<li>Fry pepper, cumin seeds, and curry leaves in oil and ghee. </li>
<li>Add this to the flour. Add dried ginger powder and mix everything together. </li>
<li>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.</li>
</ol>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-54173217521357110632010-08-12T08:02:00.000-07:002010-08-12T08:02:23.574-07:00Idli | Tiffin | South Indian Recipe<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">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.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0nW1A_Q67MsdBpMxXNAKZNHmipw2SfUb1iOCCCqTmIqsgOh-bXOCKahIk7D-iqhHHGNFredHRCHvcoq-Tx5xKbWv1pD3DtooIaZiwaWoIHlL0koJPJrj9yZeFjZSUGST4GWp1B5LaRw/s1600/Idli++Tiffin++Indian+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0nW1A_Q67MsdBpMxXNAKZNHmipw2SfUb1iOCCCqTmIqsgOh-bXOCKahIk7D-iqhHHGNFredHRCHvcoq-Tx5xKbWv1pD3DtooIaZiwaWoIHlL0koJPJrj9yZeFjZSUGST4GWp1B5LaRw/s320/Idli++Tiffin++Indian+Recipe.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">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.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients</b></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Par boiled rice 3 cups</li>
<li>Urad dhall 1 cup</li>
<li>Salt 2 t.spoon</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Method</b></div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Rinse and soak rice and urad dhall seperately in water for 2 </li>
<li>hours. Grind the two seperately, and mix them together with salt.</li>
<li>Keep it overnight, before making idlis.</li>
</ol>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-24233565508012459052010-08-12T07:06:00.000-07:002010-08-12T07:06:51.184-07:00Chinese Egg Noodles<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">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).</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9CD2DEcqyc9whPnhvJt14a4tfhKezmatAUD1ZOGlYNEjQVbV3b8ZK1fWFGW-2JTRWaKFXdbJGGiPoI8_DGQ2JcW7EVd6TUGn8Ky351pswZVCS3HFvUVxJbOZsuAk8QE6ADs0va9ZrPc/s1600/Chinese+Egg+Noodles+-+bench3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9CD2DEcqyc9whPnhvJt14a4tfhKezmatAUD1ZOGlYNEjQVbV3b8ZK1fWFGW-2JTRWaKFXdbJGGiPoI8_DGQ2JcW7EVd6TUGn8Ky351pswZVCS3HFvUVxJbOZsuAk8QE6ADs0va9ZrPc/s320/Chinese+Egg+Noodles+-+bench3.jpg" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients For Chinese Egg Noodles:</b></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Carrot(chopped) - 1</li>
<li>Beans (chopped ) - 10</li>
<li>Green Peas as required</li>
<li>Spring Onions</li>
<li>Ginger-garlic paste - 1 tsp</li>
<li>Pepper Powder</li>
<li>Egg - 3</li>
<li>Soy sauce</li>
<li>Chilli sauce</li>
<li>Salt as required</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Preparing Method:</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Boil the Noodles Using the directions in the Packet and keep aside.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Heat 2 tsp oil in a large nonstick pan.</li>
<li>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.</li>
<li>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.</li>
<li>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 </li>
<li>Serve hot with Ketchup.</li>
</ol>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-59377505313968027662010-08-12T06:44:00.000-07:002010-08-12T06:44:42.647-07:00Vegetbale Chinese Stir-Fried Noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygkXC9dDfz2iuFKzIWKN4WDMcXs7afGEXawSN5qU4EBtz9CJvqzxH0IkeXxTjvBksMCsbBDUiZqxvoh9hWpzB2QK4RBDNCwMeASq9kSMAO0W_vLxfOD1KAULRJrOKefG1mEoxne4vC1s/s1600/Vegetbale+Chinese+Stir-Fried+Noodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygkXC9dDfz2iuFKzIWKN4WDMcXs7afGEXawSN5qU4EBtz9CJvqzxH0IkeXxTjvBksMCsbBDUiZqxvoh9hWpzB2QK4RBDNCwMeASq9kSMAO0W_vLxfOD1KAULRJrOKefG1mEoxne4vC1s/s1600/Vegetbale+Chinese+Stir-Fried+Noodles.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients</b></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Noodles - 200 gms</li>
<li>Beans, juliennes - ¼ cup</li>
<li>Carrot, juliennes - ¼ cup</li>
<li>Capsicum, finely sliced - 1/8 cup</li>
<li>Cabbage, finely sliced - 1/8 cup</li>
<li>Mushroom, finely sliced - 4 pcs (optional)</li>
<li>Spring onions, only the greens - 4 stalks</li>
<li>Onion, sliced - 2, big</li>
<li>Garlic, grated - 3 cloves</li>
<li>Ginger, grated - 2</li>
<li>Soya sauce - 2 tsp</li>
<li>Vinegar - 1 tsp</li>
<li>Salt to taste</li>
<li>Oil - 2 tsp + 1 tsp</li>
<li>Chili sauce - 1 tsp</li>
<li>Pepper - to taste</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Method :</b></div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Boil enough water to completely immerse all the noodles completely with little salt.</li>
<li>After the water has boiled, put in the noodles and put off the flame. Cover for 10-15 minutes. Add 1 tsp oil.</li>
<li>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.</li>
<li>Transfer into a bowl after all the water is drained and keep it in the refrigerator.</li>
<li>In the meantime, heat 2 tsp oil in a pan. Add onions and sauté them until light brown in colour.</li>
<li>Add cabbage and sauté for 2 minutes on high flame.</li>
<li>Add beans and carrot and again sauté for 3-4 minutes until they are tender.</li>
<li>Add mushroom and capsicum. Cook for 2-3 minutes on medium flame. Add ginger, garlic and mix well.</li>
<li>Add soya sauce, vinegar, seasonings and then the boiled noodles.</li>
<li>Mix well and cook for 2 minutes.</li>
<li>Add chopped spring onions and mix well.</li>
<li>Pack in the tiffin box.</li>
</ol>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-24413880210700904172010-08-12T06:28:00.000-07:002010-08-12T06:28:14.553-07:00Spicy South Indian Fish Fry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MheIdU_6_j1OnLxzJ_1gztVPhFf_1n37WWdlfCdnMWzgZ4jt72-aMSU3ijVpccamSJZvfTOFa1N9iWGwV_DMAQ1HUQDn5xWed2zv_ZWtHnOOyh9PqeuMfrimy87sfulcGneofD1D0bA/s1600/Spicy+South+Indian+Fish+Fry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MheIdU_6_j1OnLxzJ_1gztVPhFf_1n37WWdlfCdnMWzgZ4jt72-aMSU3ijVpccamSJZvfTOFa1N9iWGwV_DMAQ1HUQDn5xWed2zv_ZWtHnOOyh9PqeuMfrimy87sfulcGneofD1D0bA/s320/Spicy+South+Indian+Fish+Fry.JPG" width="320" /></a></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b>:</div><ul style="font-family: "Trebuchet MS",sans-serif;"><li>Fish 1/2 kg (5 pieces)</li>
<li>Chilli powder - 2 tbsp</li>
<li>Turmeric powder - 1 tsp</li>
<li>Salt as required</li>
<li>Lemon juice - 1 tbsp</li>
<li>Oil - 4 0r 5 tbsp</li>
<li>Grind roughly:</li>
<li>Small onion - 3</li>
<li>Garlic - 3</li>
<li>Curry leaves few</li>
<li>Fennel seeds (sombu ) -1/2 tsp</li>
<li>Cumin seeds ( seerakam ) - 1/2 tsp</li>
<li>Peppercorn ( milaku ) - 1 tsp</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Preparing Method:</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Mix all the ingredients and make a paste with some water.</li>
<li>Rub the paste on the fish and leave it to marinate for at least 2 or 3 hours.</li>
<li>Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides.</li>
<li>serve hot as a side dish with steamed white rice,curry,Rasam,sambar.</li>
</ol><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><blockquote style="font-family: "Trebuchet MS",sans-serif;">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.</blockquote>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-24267067486468898382010-08-12T06:17:00.000-07:002010-08-12T06:17:40.844-07:00East India Fish | Indian Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGcOrimRXcciejCVy5jzXTWDL11s63glx-thXR1p456q2C5SKbzRWqdSs9pjp3VhAATvoptYI_nyVe4Mcf_xm9fkAyybLFnzFJ_LvrvEne4CVwTHaQ2eP9gSvzGxlsm0USoHb1lkWe5I/s1600/East+Indian+Fish+-+bench3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGcOrimRXcciejCVy5jzXTWDL11s63glx-thXR1p456q2C5SKbzRWqdSs9pjp3VhAATvoptYI_nyVe4Mcf_xm9fkAyybLFnzFJ_LvrvEne4CVwTHaQ2eP9gSvzGxlsm0USoHb1lkWe5I/s1600/East+Indian+Fish+-+bench3.JPG" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><strong>Ingredients</strong></div><ul style="font-family: "Trebuchet MS",sans-serif;"><li>fish</li>
<li>1/2 pound of cooked salmon</li>
<li>1 ounce of butter </li>
<li>2 small onions </li>
<li>1 ounce of cocoanut, </li>
<li>2 hard−boiled eggs</li>
<li>1 pint of milk;</li>
<li>paprica and salt to taste. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoCA2Te95znGj2hQjXM4zQJ5TitQLXTUGl9j8OYlaJpSS_oheqDiXlJFSjnv8yoTqU3KufXn9nWZU-kIJBgEN4oP_K242Rc2SUo1BqsXEQUraLztCOHHV-OnGqYfJOwgYtOV-Tnmu_D8/s1600/Paprika+For+East+Indian+Fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoCA2Te95znGj2hQjXM4zQJ5TitQLXTUGl9j8OYlaJpSS_oheqDiXlJFSjnv8yoTqU3KufXn9nWZU-kIJBgEN4oP_K242Rc2SUo1BqsXEQUraLztCOHHV-OnGqYfJOwgYtOV-Tnmu_D8/s320/Paprika+For+East+Indian+Fish.jpg" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><u>paprica </u></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Preparing Method</b>:</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Curry Paste</b></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Slice 1/2 pound of cooked salmon; </li>
<li>heat 1 ounce of butter in a stew−pan; </li>
<li>add 2 small onions chopped fine, 1 ounce of coconut, 2 hard−boiled eggs chopped. </li>
<li>Let cook a few minutes, </li>
<li>then add 1 pint of milk;</li>
<li>let boil up once. </li>
</ol><b style="font-family: "Trebuchet MS",sans-serif;">East Indian Fish</b> <br style="font-family: "Trebuchet MS",sans-serif;" /><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Add the fish, curry paste, 1 teaspoonful of paprica and salt to taste. </li>
<li>Let cook a few minutes, then stir. </li>
<li>Serve very hot with toast with boiled rice.</li>
</ol>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-14615216350348597102010-08-11T23:36:00.000-07:002010-08-11T23:36:46.261-07:00Cauliflower And Mashed Potato Curry<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">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 <b>Cauliflower And Mashed Potato Curry</b>, and you'll get hooked.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Cauliflower And Mashed Potato Curry</b>:</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">The cauliflower curry has several variations in the regional cuisine's, but this one's a very simple recipe.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients:</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>1 lb. cauliflower florets</li>
<li>1 tsp. ginger paste</li>
<li>1 tsp. turmeric</li>
<li>1 tsp. chilli powder</li>
<li>1 tsp. cumin seeds</li>
<li>1 potato, cooked and mashed</li>
<li>1 tsp. salt or to taste</li>
<li>1 tbsp. oil</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Method:</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">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.</div>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-55937918587313431792010-08-11T10:44:00.000-07:002010-08-11T10:47:19.455-07:00Mango Pachadi | South Indian Recipe<span id="interior-depth"><span style="font-family: Arial; font-size: medium;"><span style="font-size: small;"><b style="font-family: "Trebuchet MS",sans-serif;">Mango Pachadi Recipe</b></span><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span id="interior-depth"><span style="font-family: Arial; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKE3Q7mKaqju7_Papmg0TAy4MTf6bVMtySYI-AZhEw3HzvJ18rFE9NAJkZl66nL9g8DLrk6gWpmNLm0_WEIixAeFUpB6Stg0OHWtbQb0BJ_UJ1Df3xw4UODfHEl36yVn9l6vj-43Uxr90/s1600/Mango+Pachadi++South+Indian+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKE3Q7mKaqju7_Papmg0TAy4MTf6bVMtySYI-AZhEw3HzvJ18rFE9NAJkZl66nL9g8DLrk6gWpmNLm0_WEIixAeFUpB6Stg0OHWtbQb0BJ_UJ1Df3xw4UODfHEl36yVn9l6vj-43Uxr90/s320/Mango+Pachadi++South+Indian+Recipe.JPG" width="320" /></a></span></span></div><span id="interior-depth"><span style="font-family: Arial; font-size: medium;"><br />
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<div style="font-family: "Trebuchet MS",sans-serif;"><span id="interior-depth" style="font-size: small;"><b>Ingredients</b></span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">Raw mango 4</span></li>
<li><span style="font-size: small;">Grated coconut 1 cup</span></li>
<li><span style="font-size: small;">Dry red chilly 4</span></li>
<li><span style="font-size: small;">Salt As required</span></li>
<li><span style="font-size: small;">Mustard seed 1 teaspoon</span></li>
<li><span style="font-size: small;">Coconut oil 1 tablespoon</span></li>
<li><span style="font-size: small;">Dry red chilly 2</span></li>
<li><span style="font-size: small;">Mustard seed ½ teaspoon</span></li>
<li><span style="font-size: small;">Curry leaves 2 stem</span></li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><span id="interior-depth" style="font-size: small;"><b>Preparation:</b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"> </span></div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li><span style="font-size: small;">Cut mango into small pieces and cook with salt as required. </span></li>
<li><span style="font-size: small;">Grind coconut coarsely. </span></li>
<li><span style="font-size: small;">Grind mustard seed. </span></li>
<li><span style="font-size: small;">Add this to the mango and stir well. </span></li>
<li><span style="font-size: small;">When it starts boiling, remove from fire. </span></li>
<li><span style="font-size: small;">Splutter mustard seeds in coconut oil, add dry red chilly and curry leaves. </span></li>
<li><span style="font-size: small;">Pour it over mango pachadi.</span></li>
</ol>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-17973572945257869962010-07-11T00:42:00.000-07:002010-07-11T00:43:10.593-07:00Black Tea Also Called As Red Tea<span style="font-size: small;"></span><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">Of the four tea types, black tea is allowed to oxidize the longest and is known for its beautiful red color and light sweet taste.</span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUWMejhYGdRU2LWcTHscGVaQ5l54Q0Lq_B3qt9ldfpE6z5_-5TnLsIDyReWh3oEkFW1T4cUdJ13SDOIqUQQtJgJNCIMh673K1w-ogE_1sfh-jK4OO7-CQjzDeLyUMVZL0ZJohxpofc3c/s1600/white-tea-health-5908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUWMejhYGdRU2LWcTHscGVaQ5l54Q0Lq_B3qt9ldfpE6z5_-5TnLsIDyReWh3oEkFW1T4cUdJ13SDOIqUQQtJgJNCIMh673K1w-ogE_1sfh-jK4OO7-CQjzDeLyUMVZL0ZJohxpofc3c/s320/white-tea-health-5908.jpg" width="320" /></a></div><b>The Other Three Types Of Tea:</b><br />
<ul style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;"><a href="http://bench3net.blogspot.com/2010/07/white-tea-tea-of-royals.html">White Tea | The Tea Of Royals</a></span> </li>
<li><span style="font-size: small;"><a href="http://bench3net.blogspot.com/2010/07/oolong-tea-champagne-of-teas.html">Oolong Tea | The Champagne Of Teas</a> </span></li>
<li><span style="font-size: small;"><a href="http://bench3net.blogspot.com/2010/07/green-tea-and-its-processing-sequence.html">Green Tea And Its Processing Sequence</a></span></li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"> </span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">(The Chinese call it red tea because the actual tea liquid is red; westerners call it black tea because the tea</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> leaves used to brew it are usually black.) This process produces a hearty, deep, rich flavor. Black tea contains the most caffeine, but still has only about half the amount of a regular cup of coffee. About 75 percent of the tea produced worldwide is black tea; it is the type of tea consumed by 87 percent of American</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> tea drinkers. </span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">The processing sequence for black tea is:</span></div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li><span style="font-size: small;">Leaves and buds are harvested.</span></li>
<li><span style="font-size: small;">Leaves and buds are cleaned.</span></li>
<li><span style="font-size: small;">Leaves and buds are withered.</span></li>
<li><span style="font-size: small;">The withered leaves are cut and fermented.</span></li>
<li><span style="font-size: small;">When the cut leaves turn from blue-green to dark red or black, they are placed into the hot wok to stop the fermentation process and add flavor.</span></li>
</ol>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-51898950839156556522010-07-11T00:37:00.000-07:002010-07-11T00:37:35.581-07:00Oolong Tea | The Champagne Of Teas<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">Oolong tea, referred to as the Champagne of teas, is a semioxidized whole-leaf tea, which retains all of the nutrients and natural healing factors contained in unfermented green tea, but without the raw, grassy taste. It falls somewhere between green and black tea, with complex flavor and aroma. The leaves go through a very brief fermentation process, which eliminates harsh irritants from the raw tea and creates the subtle fragrances and flavors that distinguish this tea from all other varieties.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUWMejhYGdRU2LWcTHscGVaQ5l54Q0Lq_B3qt9ldfpE6z5_-5TnLsIDyReWh3oEkFW1T4cUdJ13SDOIqUQQtJgJNCIMh673K1w-ogE_1sfh-jK4OO7-CQjzDeLyUMVZL0ZJohxpofc3c/s1600/white-tea-health-5908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUWMejhYGdRU2LWcTHscGVaQ5l54Q0Lq_B3qt9ldfpE6z5_-5TnLsIDyReWh3oEkFW1T4cUdJ13SDOIqUQQtJgJNCIMh673K1w-ogE_1sfh-jK4OO7-CQjzDeLyUMVZL0ZJohxpofc3c/s320/white-tea-health-5908.jpg" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">Oolong legend tells us Wu Liang (who lived during the Ming Dynasty in China, around 1400 AD), a tea farmer, went out one day to pick tea, as he did every day in the tea-picking season. He had collected quite a bit when his eye was caught by a deer drinking by the river. He stopped his tea-picking activities and killed the poor animal (sorry to have to report this). He took the slain deer home, as it would provide him with a week’s worth of meals. He forgot all about his tea. When he went back to collect his load, he found that the tea had started to blacken. We know today, it had begun to oxidize.</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">Wu Liang thought that it might have gone bad, but decided to proceed with his traditional preparations. He dried the tea by pan-firing, as was done with the green teas of the day. When he made a cup of this tea, he was surprised to find that it tasted different than his usual green tea, and discovered that he loved the flavor. He taught his neighbors and friends how to make the new tea, and it came to be named after him. Language being what it is, the name eventually evolved from Wu Liang to Oolong.</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><span style="font-size: small;">The processing sequence for oolong tea is:</span></b></div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Leaves and buds are harvested.</li>
<li>Leaves and buds are cleaned.</li>
<li>Leaves and buds are placed in bamboo containers and air is blown through them. This process is referred to as “withering the leaves.”</li>
<li>The withered leaves are rolled, which releases the oils within the leaf. These oils mix with the oxygen in the air and the leaves begin to ferment or oxidize.</li>
<li>When the rolled leaves reach a dark blue-green color, they are placed into a hot wok to stop the fermentation process and add flavor. </li>
</ol>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-60611870707154412782010-07-11T00:31:00.000-07:002010-07-11T00:32:41.255-07:00Green Tea And Its Processing Sequence<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">During the Song Dynasty (960–1279 AD), production and preparation of tea changed throughout China. Even then, people were looking for convenience; a new form of tea emerged as a result of people wanting more and more tea without having to take the time to brew the leaves. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUWMejhYGdRU2LWcTHscGVaQ5l54Q0Lq_B3qt9ldfpE6z5_-5TnLsIDyReWh3oEkFW1T4cUdJ13SDOIqUQQtJgJNCIMh673K1w-ogE_1sfh-jK4OO7-CQjzDeLyUMVZL0ZJohxpofc3c/s1600/white-tea-health-5908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUWMejhYGdRU2LWcTHscGVaQ5l54Q0Lq_B3qt9ldfpE6z5_-5TnLsIDyReWh3oEkFW1T4cUdJ13SDOIqUQQtJgJNCIMh673K1w-ogE_1sfh-jK4OO7-CQjzDeLyUMVZL0ZJohxpofc3c/s320/white-tea-health-5908.jpg" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">The tea leaves were picked and quickly steamed to preserve their color and fresh character. After steaming, the leaves were dried. The finished tea was then ground into fine powders that were whisked in wide bowls. The resulting beverage resembled what we know of today as instant tea—you mixed the tea powder with hot water and voilà! Your tea was ready in an instant.</div><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">This tea was highly regarded for its deep emerald or iridescent white appearance and its rejuvenating and healthy energy. This style of tea preparation, using powdered tea and ceramic ware, became known as the Song tea ceremony. Although it later became extinct in China, this Song style of tea evolved into what is now the Japanese tea ceremony that endures still today. </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Today, there are between 12,500 and 20,000 green teas produced in China alone (although they are named and renamed so many times—for no apparent reason—that no one knows exactly how many there are). It is similar to wine in that respect. There are thousands of vineyards that produce wines; not all of them make it to market, or are meant to do so. It’s the same with tea in China.</div><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">There are thousands of individual tea plantations and each produces its own variety of tea. Some are meant only for an individual farmer’s consumption; others may be distributed in a local area; and still others are grown for the commercial market and shipped worldwide.</div><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">As with white tea, the bud and leaves for green tea are picked, cleaned, and dried. The tea leaves then undergo a minimal amount of oxidation. Green tea has very low levels of caffeine, and derives its distinctive, healthy good flavor from the area in which it is grown and the techniques used to produce the tea.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>The processing sequence for green tea is:</b></div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Leaves and buds are harvested.</li>
<li>Leaves and buds are cleaned.</li>
<li>Leaves and buds are dried.</li>
<li>In Japan, the leaves are steamed, which stops any fermentation.</li>
<li>In China, the leaves are placed in very hot woks to stop any fermentation.</li>
<li>The tea is then rolled, cut, ground, or shaped into a form uniquely associated with the plantation on which it is grown.</li>
</ol><blockquote><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Dragon’s Well is the most famous of Chinese green teas; it grows on the peaks of the Tieh Mu (t’yeh MOO) mountain range. Chinese mythology tells us that the dragon is the king of the waters. History tells us that in 250 AD, there was a drought at the Dragon’s Well monastery. A monk prayed to the dragon, pleading for rain. His prayers were immediately answered, and the tea produced there received its name. </div></blockquote>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-46159697833688857822010-07-11T00:26:00.000-07:002010-07-11T00:26:17.448-07:00White Tea | The Tea Of Royals<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">If all true tea comes from the same plant, how are the different types created? What distinguishes one type of tea from another is the way the leaves and leaf buds are processed after harvesting; these processes vary somewhat from country to country, but the basic concepts are the same around the world. Because all tea comes from the <i>Camellia sinensis plant</i>, the differences are created by the length of time the tea leaves are allowed to “ferment,” or oxidize.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUWMejhYGdRU2LWcTHscGVaQ5l54Q0Lq_B3qt9ldfpE6z5_-5TnLsIDyReWh3oEkFW1T4cUdJ13SDOIqUQQtJgJNCIMh673K1w-ogE_1sfh-jK4OO7-CQjzDeLyUMVZL0ZJohxpofc3c/s1600/white-tea-health-5908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUWMejhYGdRU2LWcTHscGVaQ5l54Q0Lq_B3qt9ldfpE6z5_-5TnLsIDyReWh3oEkFW1T4cUdJ13SDOIqUQQtJgJNCIMh673K1w-ogE_1sfh-jK4OO7-CQjzDeLyUMVZL0ZJohxpofc3c/s320/white-tea-health-5908.jpg" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><b>White Tea</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">White tea, which has always been revered as the “Tea of Royals,” is the most delicate and least processed tea in the world. White tea, named for the hao, or the white hair on the bud or baby leaf, is known for its mild flavor and natural sweetness. It is made from young leaves that have undergone no oxidation. </div><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">The production of authentic white tea is restricted to a limited geographical area in southeastern China’s Fujian province. In fact, it wasn’t until the 1990s that white tea was introduced to the Western world. It possesses the least caffeine of all the tea types, and is prized for its cooling and refreshing character while delivering many antioxidant and heart-strengthening elements, and is becoming more and more popular as a result of the newfound health benefits.</div><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">White tea was being produced as far back as the Tang Dynasty (618–907 AD). At that time, the nature of the beverage and the style of tea preparation were quite different from the way we experience tea today. Tea leaves were processed into cakes and prepared by boiling pieces of the compressed tea in earthenware kettles. This special white tea of Tang was picked in early spring when the new growths of tea bushes that resemble silver needles were abundant.<b> </b></div><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><b>The processing sequence for white tea is:</b><br />
<ol><li>Leaves and buds are harvested.</li>
<li>Leaves and buds are cleaned.</li>
<li>Leaves and buds are dried.</li>
</ol></div>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-10160936494537752692010-07-09T21:01:00.000-07:002010-07-09T21:01:49.156-07:00Shrimp And Shiitake Mushroom Lumpia With Orange Chili Mint<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">Yield: 24 servings</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><span style="font-size: small;">Lumpia Ingredients</span></b></div><ul style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">2 lb Diced Peeled Fresh Shrimp</span></li>
<li><span style="font-size: small;">2 c Chopped Shiitake Mushrooms</span></li>
<li><span style="font-size: small;">1/2 c Thin grated Carrot</span></li>
<li><span style="font-size: small;">2 oz Bean Sprouts</span></li>
<li><span style="font-size: small;">2 oz Shredded Kai -Choy Chinese Mustard</span></li>
<li><span style="font-size: small;">2 oz Shredded Won Bok Cabbage</span></li>
<li><span style="font-size: small;">1/2 oz Garlic Chopped</span></li>
<li><span style="font-size: small;">1/2 oz Chopped Lemongrass</span></li>
<li><span style="font-size: small;">4 ea Kaffir Lime Leaves</span></li>
<li><span style="font-size: small;">4 oz Cooked Long Rice Noodles</span></li>
<li><span style="font-size: small;">2 tb Chopped Fresh Mint</span></li>
<li><span style="font-size: small;">2 oz Chopped Fresh Cilantro</span></li>
<li><span style="font-size: small;">1/2 oz Nam Pla Fish Sauce</span></li>
<li><span style="font-size: small;">1 oz Oyster Sauce</span></li>
<li><span style="font-size: small;">1 tb Hot Chili Paste</span></li>
<li><span style="font-size: small;">Sesame Oil</span></li>
<li><span style="font-size: small;">Soybean Oil</span></li>
<li><span style="font-size: small;">24 Lumpia Wrappers</span></li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><span style="font-size: small;">Sauce Ingredients</span></b></div><ul style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">3 Oranges</span></li>
<li><span style="font-size: small;">2 c Rice Wine</span></li>
<li><span style="font-size: small;">1/2 c Rice Vinegar</span></li>
<li><span style="font-size: small;">1/2 Bottle Lingham Chili Sauce</span></li>
<li><span style="font-size: small;">Fresh Picked Mint Leaves</span></li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><span style="font-size: small;">Directions</span></b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><span style="font-size: small;">Lumpia:</span></b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts. Add the lime leaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste to taste, keeping the vegetables crisp. Set aside to cool. Fold in the cooked rice noodles with the vegetable mixture.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger and garlic, finishing with the same seasonings of fish soy, oyster sauce and chili paste. Combine the shrimp with the vegetable/noodle mixture. </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><span style="font-size: small;">Assemble:</span></b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush the edges lightly with egg, then roll the mixture up folding in the edges to close the ends. Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels. Place the orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce & garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><span style="font-size: small;">Sauce:</span></b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind and skin). Bring to a boil. Add the lingham chili sauce, simmer for about 5 minutes, and strain. Set aside warm. Serve immediately.</span></div>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-41443916283095001492010-07-04T05:27:00.000-07:002010-07-04T05:27:17.284-07:00Best Ways To Lose Your Weight Permanently And Effectively<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Why People Are Not Losing Weight Despite Eating Less. </b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Eating less doesn't always work-If you cut out 1000 calories per day from your maintenance level, that will add to a 7000 calorie deficit in a week, there are 3500 calories in a pound of stored fat so cutting out 7000 calories should give you a weight loss of 2 pounds per week, Right ?, No wrong! It rarely happens that way!!</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">There is a very simple explanation to this- The body has a survival mechanism that kicks in the minute it senses that the number of calories it is getting is lesser than normal, since the human body cannot distinguish between "dieting" and "starvation", it naturally thinks that you are starving and will hold onto it's reserve of calories, thus dieting actually makes you "fat"!</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">So I guess it makes sense to stay away from very low-calorie diets as these affect your life in many ways like-</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>maybe initially you will lose weight but it will become progressively more and more difficult</li>
<li>binging and cravings will go up</li>
<li>your metabolic rate will slow down</li>
<li>you will feel weak and tired all the time</li>
<li>chances of rebound weight gain are high</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>BEST WAYS YOU CAN PERMANENTLY AND EFFECTIVELY LOSE WEIGHT-</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><ul style="text-align: justify;"><li><span style="font-family: "Trebuchet MS",sans-serif;">Decrease only a small number of calories (for your RDA see here).</span></li>
<li style="font-family: "Trebuchet MS",sans-serif;">Start exercising a lot more to burn that fat, weight training is highly effective.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Divide your meals into 6 smaller meals so that your metabolism is high throughout the day, increase intake of protein(calculate the number of calories and macro-nutrients in your diet here).</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Refrain from both fasting and feasting.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Remember it is more important to be fit and healthy.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Be patient!. </li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">If you thought that "Nutritious" and "delicious" don't go together then you are in for a happy surprise!It is often thought that Healthy food is bland and boring and if you think so too then these recipes are just for you :)</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Healthy wholewheat (atta) soft bread</li>
<li>Tangy pineapple rasam</li>
<li>Homegrown turmeric and a healthy burfi</li>
<li>Peach Upside down vegan cake</li>
<li>Healthy Sugarfree Cookies</li>
<li>High protein dal ke kebab</li>
<li>Double protein Besan cheelas with swiss chard</li>
<li>Tomato Soup</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com1tag:blogger.com,1999:blog-6651562081091080504.post-31230070226046087722010-07-04T04:57:00.000-07:002010-07-04T04:57:34.730-07:00Fresh Berries And Vanilla Cream Sauce<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">We usually think of serving fresh berries with cream, but this recipe is a favorite dairy farmer's recipe. One would at first think that dairy farmers would use cream with abandon; not so, as cream is the most valuable part of the milk. </div><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">For special Sunday desserts, berries might be simply folded into cream to make a "berry fool," but a vanilla cream sauce such as this one, which is a thin custard that pours like cream, points out the bright flavor of juicy berries. Try this sauce also with baked fruit desserts such as apples, crisps, crumbles, or cobblers.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients (Makes 6 Servings)</b></div><ul style="font-family: "Trebuchet MS",sans-serif;"><li>Fresh raspberries, strawberries, blueberries</li>
<li>6 egg yolks</li>
<li>2/3 cup sugar</li>
<li>21/2 cups milk</li>
<li>1 teaspoon vanilla</li>
</ul><b>Method:</b><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Pick over the berries. </li>
<li>In a large bowl, beat the egg yolks with 1A cup of the sugar. </li>
<li>In a heavy saucepan, combine the remaining sugar with the milk; heat to boiling. </li>
<li>Whisk about V2 cup of the boiling mixture into the yolks. </li>
<li>Return the yolk mixture to the saucepan and cook over medium heat, whisking, until the custard is thick enough to coat the back of a wooden spoon (about 160°F.). </li>
<li>Turn the heat off and stir for 2 to 3 minutes. </li>
<li>Do not boil or custard will curdle. </li>
<li>Add the vanilla and pour through a fine mesh strainer into a serving bowl.</li>
<li>Chill, covered. </li>
<li>To serve, pour or ladle sauce over servings of fresh berries.</li>
</ol>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-76552770009254085782010-07-04T04:19:00.000-07:002010-07-04T04:19:30.511-07:00Tibetan Timo | Steamed Rolls<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Timo are often served in place of rice, and are especially good with dishes that have gravy, such as curries. They may be eaten hot or cold. Leftover timo may be pan-fried for breakfast. Break the timo into smaller pieces and toss in light oil or butter till they become crunchy. Children, and those fond of sweets, may enjoy timo shredded into a bowl with melted butter and honey.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients (Serves 6 to 8) :</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">8 cups unbleached white flour</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">4 teaspoons baking powder</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">½ teaspoon baking soda</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">2 cups cold water</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Sift the dry ingredients together in a bowl.</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Gradually incorporate the water into the flour mixture by slowly pouring it into the center while mixing in a circular motion from the center outward. When the dough has formed, knead about five minutes until it is soft and pliable. It should not be sticky. </div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Let the dough rest 20 to 30 minutes, covered with a bowl or plastic. </li>
<li>Roll the dough out flat about ¼ inch thick, using the minimum amount of flour necessary. </li>
<li>Oil the surface of the dough lightly and then cut the entire shape into strips 2 to 3 inches wide and about 8 inches long. </li>
<li>Fold and twist each piece into a pleasing shape and place on a lightly oiled steamer tray, arranging the timo so they are not touching.</li>
<li>Heat the water in the bottom of the steamer. When the water is rapidly boiling, place the steamer trays on top, cover, and steam undisturbed for 15 minutes.</li>
<li>Keep any leftover timo in a plastic bag or air tight container or they will become hard and dry very quickly. Usually they disappear very quickly!</li>
</ul>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-61188891515685412602010-07-04T04:03:00.000-07:002010-07-04T04:03:31.420-07:00Yoga Is a Great Stress Buster<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Stress is a simple fact of life on earth in the twenty-first century; stress is so common that countries all over the globe are incorporating the English word “stress” into their own languages: “Que stress. ¡Me siento agobiada/o!” (translation from Spanish: “What stress. I am totally overwhelmed!”). If you’ve never been under stress, we’d like to know your secret. (It’s probably yoga!)</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Yoga tackles stress on many levels. The postures, or asanas, help you control your wayward body, making it stronger, more flexible, better functioning, and consequently, more resistant to disease and other physical problems. Practicing the asanas trains your body to do exactly what you tell it to do. Your doctor knows that moderate exercise, deep breathing, and relaxation are all great ways to relieve stress—yoga accomplishes all three. </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Yoga’s breathing exercises, or pranayama, consciously channel the flow of the life force, prana, into and out of the body. Physiologically, deep, regular breathing sends a signal to each cell of your body to relax. Yoga meditation calms your racing thoughts and exercises your ability to master your own mind, rather than let your mind master you.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Yoga is a physical, mental, and spiritual way of life that puts reality into perspective. Yoga doesn’t change your stressful circumstances, but it does teach you how to react to them without neglecting or injuring yourself.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><blockquote><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Asanas (pronounced AH-sahnahs) are the postures, or exercises, of yoga designed to help you master control of your body. Asanas are also meant to facilitate meditation. Pranayama (PRAH-nah-YAH-mah) are breathing exercises designed to help you master control of your breath.</div></blockquote>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0tag:blogger.com,1999:blog-6651562081091080504.post-63617168035999070972010-07-04T03:41:00.000-07:002010-07-04T03:41:11.131-07:00What Is Yoga | Why Yoga<div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Yoga is a system of techniques that reflects real and proven scientific concepts. Many things Western scientists understand about the body have actually been known by</span> <span style="font-family: "Trebuchet MS",sans-serif;">yoga practitioners for centuries. Yoga sees the body from a different perspective than traditional Western medicine, but the basic principles are the same. What we Westerners call nerve plexus, yoga calls chakras (although these terms don’t coincide precisely chakras include psychospiritual energy). What we Westerners call spinal alignment, yoga accomplishes through various poses or exercises designed to do what many of us pay chiropractors to do. The human body is in a constant state of flux, continually adjusting internally to the influence of a changing external environment.</span></div><br style="font-family: "Trebuchet MS",sans-serif;" /><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Western medicine calls this process homeostasis. Yoga’s five sheaths of existence—in</span> <span style="font-family: "Trebuchet MS",sans-serif;">essence, the body, the breath, the emotions, the intellect, and happiness—reflect the same need for balance between internal and external forces. The terminology may be different, but the concepts are universal.</span></div><br />
<blockquote><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Yoga (pronounced YOH-gah) is derived from the Sanskrit root yuj, meaning “to yoke or</span><span style="font-family: "Trebuchet MS",sans-serif;"> join together.” Prana (PRAH-nah) is a form of energy in the universe that animates all physical matter, including the human body. Prana is the soul of the universe. Doing yoga maximizes your body’s flow of the universal life force, giving you better health and increased vitality. Chakras (CHAH-krahs) are centers of energy located between the base of your spinal column and the crown of your head. Each chakra has a corresponding color, sound, perception, and biological function. Note that the actual spelling of chakra is cakra, but this spelling isn’t commonly used.</span></div></blockquote><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Yoga is a fun activity that can produce powerful results. Yoga will wake up your body, sharpen your mind, and clarify your spirit. Yoga doesn’t hurt, is only as difficult as you make it, and allows you to proceed at an individualized pace. Yoga can be a tiny part of your life; or you can incorporate its theories, rituals, postures, diet, and philosophy into every aspect of your life. You control how deeply yoga touches you. But if you begin a steady practice, be assured that yoga will transform the way you look, feel, move, breathe, and interact with friends, family, and co-workers.</div>bench3http://www.blogger.com/profile/14607833343996963774noreply@blogger.com0