Wednesday, October 31, 2007
The cookbook I am working on features a lot of seasonal as well as luxury ingredients. I am waiting for some things like chanterelles, baby artichokes and blood oranges to become available and had put off making the two recipes that required lobster, due to expense. It's lucky I did. Just last week I got a lovely email from the folks at Sagamore Lobster offering to send me two live lobsters to try out their service and their products. What perfect timing!
Sure enough my lobsters arrived yesterday and I began having visions from the Woody Allen film that inspired this blog. Yikes! Live lobsters! Ok, it's nowhere near as grizzly as say slaughtering a pig, but in it's own way I guess this was my macho Anthony Bourdain killing-what-you-eat moment and I wimped out. I allowed my official taster/lobster handler to remove the crustaceans from the box and drop them in the pot.
My first recipe was for a BLT sandwich that contained lobster. Suffice it to say, a little lobster salad helps hold lots of other goodies in place in a mini sandwich. My second recipe had the nebulous title of Lobster Cocktail with Citrus and Herbs. I remembered seeing a gorgeous recipe for a crayfish salad in Peter Gordon's Salads book. I don't often cook from the book, but the flavor combinations often inspire me. In this case I substituted lobster for crayfish and combined it with just a few of the main flavors of the salad--grapefruit, avocado and chives--to create a cocktail. Both dishes were absolutely delicious!
Many thanks to Sagamore Lobster, if you are looking to purchase live lobsters, do check them out. The lobsters they sent arrived in great shape and were delicious!
1/2 kg baby potatoes - boiled and peeled
3 tbsp lemon juice
Few coriander leaves - chopped
green spring onion - chopped for garnish
4 tbsp cup ghee
Salt to taste
1 tsp sugar
1 tbsp tandoori masala (available in indian stores)
1/2 cup water
1/2 cup whole milk.
oil for shallow frying the potatoes
For the masala paste
2 tbsp coriander seeds
2 tbsp poppy seeds (optional)
2 small onions, chopped
a small piece of ginger
1/2 cup grated coconut
8-10 cashew nuts
2-3 green chilies
2 tsp red chili powder
6 garlic cloves
1/2 tsp cumin seeds
1/4 tsp mustard seeds
1 tsp turmeric and curry powder
1/2 tsp garam masala
Mix all the ingredients of masala paste and blend to make a fine and smooth paste.
Peel the potatoes and make 5-6 holes in them using a toothpick. Then shallow fry them in a little oil and remove immediately. This is just to give them a crispy texture on the outside. Now heat ghee in a pan and fry the ground paste. When it starts giving out an aroma and ghee starts to separate at the edges, add water and milk and let it simmer. Next add the lemon juice and the potatoes. Add the tandoori masala and cook covered partially for 8-10 mins to allow the masala to seep into the potatoes.
Once it's cooked and the potatoes look tender, remove from flame and transfer to a serving bowl or kadai. Garnish with chopped coiander and spring onion leaves and serve hot with Parathas or Rice.
Tuesday, October 30, 2007
This is my contribution to the AFAM-Peach Event (click on the logo on the side) that we are hosting on this blog this month. You have 2 more days to meet the deadline. So get cooking and send in your lovely peach entries if you haven't already!!
12 slices of regular white bread
1/4th cup almond slices
1/4th cup pistachio slices
6 tbsp shredded coconut
1 small can of condensed milk (Nestle, sweetened)
1/2 cup regular plain milk
6-7 strands of saffron
1 tsp cardamom powder
A round cookie cutter or katori
Peach and Mix-Fruit Filling
1 whole peach - diced
4-5 strawberries - diced
8-10 pineapple chunks
sugar - to taste
6-7 tbsp water - to make fruit puree
6-8 slices of canned peach - remove from syrup and wash under running water
6 tbsp condensed milk (from the same can as above)
a small serving of chopped almonds and pistachios (again take this from those above)
1 cup fresh cream
small roll of aluminium foil
For the Sandwich, first cut the bread slices with the cookie cutter or a round katori to form 12 circles. In a bowl, mix 1/2 can of condensed milk, plain milk, and cardamom powder. Take a pan, add 1 tbsp butter, and roast the almonds, pistachios and shredded coconut till they attain a light golden color. In a small bowl, take 2 tsp water, warm it for 10 seconds, then add the saffron strands to it and let stand for 5-8 mins. This will extract the orange color from saffron. You can rub it with your fingers a little more to get a stronger color. Now add the roasted nuts and saffron water to the milk mixture. Leave half of the nuts-coconut mixture aside for the peach kulfi and the final garnish.
Layer all the bread slices on a glass tray, pour 4 tbsp of the condensed milk mixture on each slice. Now freeze this tray till it is time to serve.
For the Mix-Fruit filling, blend the diced, peaches, pineapples and strawberries with sugar and water to form a thick jam-like puree. Then store and refrigerate.
And now for the Peach Kulfi. Take the fresh cream in a bowl and whip it for 2-3 mins, Then add 4 tbsp condensed milk to it. Add the remaining almond-pistachio-coconut mixture (reserving some for garnish) and fold in the small peach cubes into the mixture. Mix well to blend, but do not beat a lot. Now take a small cake pan (or any other kulfi mould that you like) and layer the kulfi mixture into it. Cover with aluminium foil and set to freeze. Remove after 2 hours, let it thaw, and then churn it again in a blender for 1 min. This makes the kulfi more creamier, and set to freeze again.
When it is time to serve, take one slice of bread, top it with the mix-fruit filling, then layer another slice of bread on top of it to form the sandwich. Repeat for all 6 sandwiches. Garnish the top with remaining jam puree and roasted nuts. Remove the kulfi from the freezer. Cut into desired sized pieces and serve in a plate with the Peach-jam filled Malai Sandwiches. Indulge into a fruity Peach delight! This is a perfect dessert for parties, and will surely be a hit with kids!!
Tip:This recipe can have a lot of variations; just substitute the peach with a fruits of your choice. You can even get creative and add melted chocolate to the condensed milk micture to form chocolate sandwiches! Just let your imagination run wild, and enjoy!!
Monday, October 29, 2007
One of my favorite food films is Tampopo. Do you remember the scene where two characters sneak onto a boat and make a late night snack of omurice? If you don't remember the scene, by all means take two and a half minutes to watch the clip here.
I was greatly impressed by that scene but it wasn't until less than an hour before my flight left Japan that I finally got to try it. I was sure it would either be totally disgusting or surprisingly good and I was right. Oh my! If you think eggs and potatoes are good together, wait until you try eggs and rice. The super-tomatoey, sweet and tangy rice is perfectly complemented by the soft, luscious omelet that either tops or surrounds the rice. And the ketchup is de rigeur!
I watched this omelet being made in the basement of a department store in Osaka. There was a booth with two men cooking and a little counter with diners enjoying nothing but omelet rice or "omurice". But the one at the airport was divine. I've never had such a creamy delicious omelet and now I can hardly think of anything else...In addition to watching the video clip, which is highly instructional, I am glad there is also a recipe for it in Amy Kaneko's new book, Let's Cook Japanese Food!
For the Rice
4 cups long-grain basmati rice
a fistful of peanuts
a fistful of chana dal (raw, soaked in water for at least 5-6 hours)
6-7 curry leaves
2 dry red chillies
7-8 tbsp lemon juice
2 tsp sugar
3-4 tbsp ghee
1/2 cup shredded coconut
4-5 green chillies - finely chopped
1/2 cup coriander - finely chopped
3-4 tsp turmeric powder
2 tsp mustard seeds
2 tsp jeera
a pinch of asafoetida
salt - to taste
For the Sambhar
5-6 cups tuver dal - pressure cooked
water - to give desired consistency
4 tbsp tamarind paste
2 tsp mustard seeds
spices - red chilly powder, turmeric, salt, garam masala - to taste
4-5 tbsp sambhar masala (you can get this in Indian stores)
1/2 cup onions - chopped
1/2 cup other vegetables of your choice - boiled (optional, you can use potatoes, peas, etc)
3 tbsp oil
Make the rice as you would in a rice cooker or pressure cooker. Add a tbsp of ghee to it while cooking. In a wok, add 3 tbsp ghee, then add the jeera, mustard, green chillies, dry red chillies, soaked chana dal and asafoetida. When seeds start spluttering, add the peanuts and saute them till they get roasted. Now add the cooked rice to it. Add salt and sugar amd mix well. Next add the turmeric powder and half of the lemon juice. Gently mix everything so the rice get evenly coated by the masala. Keep adding more lemon juice till you get the tangy flavor in your rice that you are comfortable with. It should not be too sour, but the flavor of lemon had to be highlighted. Finally add the chopped coriander and the shredded coconut. Leave some of the rest for garnish. Let it cook on medium flame for 8-10 mins, not more.
For the sambhar, pressure cook the Tuver dal as you would for any normal dal. Now take some oil in a pan, add the mustard seeds and the onions and saute them till lightly golden. Then mix in the tamarind paste and the sambhar masala and let it cook with some water till it becomes thick and oil starts to separate. Next add the boiled vegetables of your choice, and the cooked dal. Mix everything together. Add salt, turmeric powder, red chilly powder and garam masala according to your taste. Add enough water to make it like a curry, but not too liquid. Sambhar is supposed to be a little thick. Bring the mixture to a boil and keep stirring occasionally. Garnish with chopped coriander if you want.
Serve the hot Lemon and Coconut Rice with the Chatpata Sambhar and enjoy a delicious meal with a tangy twist which is sure to arouse all your taste buds!!
Sunday, October 28, 2007
Ordinary tea, as most people know it, comes from the leaves of the camellia sinensis plant. There are three main types of tea: green tea, oolong tea, and black tea, categorized according to their oxidation levels (called the fermentation process). Green tea is steamed, baked, or pan heated to prevent oxidation and thus the leaves remain green. Unlike green tea, oolong tea is partially fermented, and black tea is fully fermented. So why is green tea getting all the attention in the health world? It's mainly because of the antioxidant epigallocatechin-3 gallate ( EGCG ), the main component considered good for one's health which is preserved in green tea but lost in oolong and black varieties when fermented. Antioxidants are thought to prevent free radicals.
A little scientific knowledge is in order here. What is a Free Radical, you may ask. Well, in scientific sense, a free radical is any molecular species capable of independent existence, that contains one or more unpaired electrons not contributing to intermolecular bonding, and is, in that sense, "free". In the human body, oxidized free radicals are believed to cause tissue damage at the cellular level, causing damage to our DNA, mitochondria and cell membrane, and have often been referred to as one of the causes attributed to aging, cancer, heart disease, and other human ailments harmful to one's health, which are aggravated by things such as excessive alcohol intake, smoking, and various chemical exposures. To prevent free radicals from damaging the body, the latter uses a defense system of antioxidants.
Antioxidants are molecules which can safely interact with free radicals and terminate the chain reaction before vital molecules are damaged, and green tea has EGCG as an anti-oxidant which is found to be 100 times more effective than vitamin C, 25 times more effective than Vitamin E and twice as powerful as its peers!
Limited studies have shown gargling with green tea may prevent cavities, and it may slow the course of arthritis by reducing inflammation and retarding cartilage breakdown. Early research on a product called FertilityBlend, which contains green tea extracts, shows it may help women to conceive. Regular consumption of green tea is purported to possibly reduce the risk of heart attack and clogged arteries. This drink may also help asthma sufferers. Because it contains theophylline (a muscle relaxant), it can help the muscles surrounding bronchial tubes to relax easily. It is also seen to aid in lowering blood pressure by preventing blood clots.
Myth: Green Tea is a Miracle Fat Burner
Green Tea definitely helps boost your metabolism, but the story ends there. There are two reasons why it CANNOT cause your body to burn large amounts of fat. First, the actual increase in your metabolism from Green Tea is very small, even if you take multiple doses of Green Tea each day. And second, your body probably gets used to this. It can be a prudent choice as it is free of sugar and calories that other beverages may be loaded with. So drink it for its other health benefits, not because someone told you that it'll help you lose weight fast!
Myth: Green Tea Prevents Cancer
There is some supporting evidence to this statement, but most of the supporting research has been done on animals, and not humans. It's not hard to believe, considering the antioxidant properties of tea, but that it prevents prostate and other cancers is still disputable, and has not yet won the FDA approval. NCI - National Cancer Institute recently did some research with 42 patients drinking about 4 cups of gree tea, daily for four months. However, only one patient experienced a short-lived improvement, and nearly 70 percent of the group experienced unpleasant side effects such as nausea and diarrhea. The study concluded drinking green tea has limited antitumor benefit for prostate cancer patients.
My Conclusion: That there are several health benefits packed in these tiny green leaves is irrefutable. Some have already been publicized, but there are plenty that are still to find fame. The ongoing research suggests that in the coming years, we will surely see this player make its impact in the health industry. Meanwhile, besides the fact that it isn't a real tasty drink, I see no harmful effects in drinking green tea, and I am going to continue drinking it. Hope this article helps you in making a right choice too!
Friday, October 26, 2007
I'm not too much of a fan of frosting on cupcakes. It's just way too much cream and sometimes kills the flavor of the cake itself. But special occasions demand special efforts, so I decided to go for it. Handling frosting cone is like applying "Henna" or "Mehendi" on the hands, which is a tradition in India. You have to be really smooth and have control on your hands to be able to draw something on a cake. As I didn't trust myself too much with this, I decided to just go for simple white spiders on chocolate cupcakes.
1/2 cup butter or margarine
1/2 cup sugar
1 tsp vanilla
1 cup all-purpose flour (or use ready chocolate cake mix instead of flour and cocoa)
1/3 cup cocoa powder
1 tsp soda
1/4 tsp baking powder
1 tsp salt
1 1/3 cup water
White Frosting Cone
Combine butter, sugar, eggs and vanilla in a large mixer bowl. Beat on high speed for 3 minutes. In a seperate bowl, combine the flour, cocoa, baking soda, baking powder and salt. Add alternately with water to the creamed mixture. Blend just until combined. Fill paper lined muffin cups 2/3 full with batter. Bake at 350 degress F for 20 to 25 min. Allow to cool completely before applying the frosting.
Arrange the cupcakes on a flat tray and put it on an even surface. Space them apart so you can apply frosting to them. Now using a frosting cone, apply a thick dollop of icing in the center. Draw the 4 legs of the spider as shown in the pic, followed by the tentacles, and finally the hind legs. Then drop a small dot in front of the large one to form the spider's face. There, your cupcake is ready. Repeat for all your cakes and celebrate the spirit of Halloween in your own way!
Tip: You can even use orange frosting to cover the whole cupcake, then draw the spider on it with black frosting to create the classic "black spider on orange" effect. For those with a more delicate and artistic hand, you can create a spider's web too. You'll find hundreds of decoration ideas on the web, and can choose one that suits you. But be sure you don't overdo it! After all, you don't want your guests to be spooked enough to drop the cupcake as soon as they see it, or run away from it!!:)
Wishing you all a very Happy Halloween!!!
Thursday, October 25, 2007
The traditional soda just has orange syrup, cream and soda, but I modify it here to give it a twist with the addition of strawberries, and for my husband's craving of whip cream:)
1 glass carbonated water (sparkling soda)
2 tbsp orange syrup (fresh or bottled)
1 tbsp strawberry syrup
1/2 glass half-and-half cream
A few ice cubes
Whipping cream and cherries - for garnish
Drop 2 ice cubes in each of the 2 glasses. Add the orange and strawberry syrups, and fill to 2/3 with carbonated water. Now float the half-and-half cream on top. Serve chilled with a straw and stir only when ready to drink. For serving to guests, garnish with whipped cream and a cherry.
Tip: Use strawberries, raspberries or watermelon to create variations of this recipe! You can also add Vanilla Ice Cream instead of whipping cream to make Ice Cream Soda.
This Saturday I will once again be helping out my friend Alison who makes the much loved McQuade's Chutney at Cheese Plus here on Russian Hill.
In addition to trying Alison's chutney you can also sample the wares of these fine vendors:
Sausages and salami from Fra'Mani
Nut oils from J. LeBlanc
Fabrique Délices creamy pates and saucisson
Marin French Cheese Company Voted Best American Cheese
LaLoo's Goats Milk Ice Cream
Apollo Organic Olive Oils Voted Top 10 Olive Oil of the World
Chuck Siegel’s handcrafted Charles Chocolates
Jams and confections from CMB Sweets Best of the West
Also Janet Fletcher will be hand from 1 - 3 pm signing copies her new book Wine & Cheese. Ms. Fletcher is a James Beard award-winning cookbook author and also writes the cheese column in the San Francisco Chronicle.
As long as your are in the neighborhood check out some of favorite places like Nick's Crispy Tacos, The Candy Store, and three great wine shops William Cross Wine Merchant, The Jug Shop which has one of the best selections of Australian wines and Biondivino which specializes in Italian wines but also has some other goodies like chocolate.
2001 Polk St @ Pacific
San Francisco CA
The tastings run from 11 am until 6 pm, I'll be sampling chutney from noon until 2 pm, so stop by and please say hello!
A look at this super-functional Nutriscale and you'll know I'm not kidding. It analyses the nutritional content of your food by portion size, calculates the calories, protein, carbohydrates, total sugars, total fat, fiber, sodium, cholesterol, net carbohydrates and GI value of your food and then displays all this invaluable information in an easy-to-read format on a large LCD screen. This product that is sold by Salter Nutrition, has the advantage of a large data base that stores the nutritional values for over 1,440 foods and liquids, plus memorizes an additional 100 foods/recipes of your choice. And, it's constantly growing, so you can be sure most of your foods are going to be on their list!!
It also comes with automatic predictive-text feature for quick and easy on-screen food search. You can even place all your raw food in a bowl and it'll give you the combined results, minus the weight of the bowl. Find it too good to be true??!! I sure did, especially when I saw that it comes with a 10-year warranty, and is bundled at an affordable price of just $99.00 - that's less than the consultation fee for most nutritionists!!
It even allows you to record daily food intake and set dietary goals, then review progress so you never lose focus on your goal. It's like your own personal trainer, right in the convenience of your home!! And it is battery-operated making it a portable device. It is easy to clean and maintain, and looks really sleek. The only drawback I found in it is that it would only work for raw ingredients, not if you used it for a prepared dish, but then it's easier to just weigh all your ingredients first so you know ahead of time how many calories you are eating and can adjust the amount that goes into making your dish accordingly, right? This device sure would work for me to keep a tab on my food intake. So if you are looking for gift ideas, this is one thing you should strongly consider. I am really inclined to buy one of these myself! If you'd like to order one too, here's one place I found on the web - MetroKitchen
This morning I woke to find that my blog and in particular my recent post on Tonkatsu were included in a story in the Guardian on blogs that feature cheap travel eats.
If you haven't checked out the article, do take a peek at Blog by blog guide to...roving gourmets. Also included in the article are Chez Pim, underground gourmet posts at Grub Street, Orangette, Czech Please and Chubby Hubby.
More Japan posts to come...!
Wednesday, October 24, 2007
1/2 cup wheat flour
1/2 cup all-purpose flour
1 1/2 tablespoons sunflower oil
1/2 cup thick reduced fat sour cream
1 tspn soda -bicarb
2 eggs lightly beaten (or 1/2 cup apple puree for making it eggless)
3/4 cup cocoa powder
1 cup fresh or frozen raspberries
1 1/4 cup sugar
1 tsp vanilla essence
Preheat oven to 350°F. Grease and line the base and sides of a baking dish with baking paper.
Sift the flours, soda-bicarb and cocoa powder into a large bowl. Whisk together the eggs, sugar, vanilla, oil and sour cream in a another bowl. Beat till you see soft peaks form in the mixture, then add in the flours and mix until smooth. Fold in the raspberries (and apple puree if used)
Now spoon the mixture into the prepared tin and bake for 25-30 minutes or until a tooth-pick comes out clean when inserted in the centre.
Remove from oven and allow to cool completely. Cut into squares and dust with icing sugar if desired.
Tip: You can use walnuts or pecans instead of raspberries as a variation. If you are short on time, just use the readymade brownie mixes like Betty Crocker available in the market. These Sour-cream Raspberry Brownies are best served warm. Add some vanilla ice cream to make a delicious dessert!
Moist Espresso Kahlua Brownies
Marbled Cream-Cheese Brownies
Molten Chocolate Lava Cake
Tuesday, October 23, 2007
4 medium-sized hard tomatoes (not too soft or ripe)
2 medium potatoes - boiled and mashed
2 tbsp shredded paneer (optional)
3 large tbsp cooked peas
2 tbsp pesto sauce
2 large tbsp jalapenos or green chillies - finely chopped
salt and pepper - to taste
2 tbsp lemon juice
2 tsp chaat masala
half cup shredded white and yellow cheese
1/2 cup chopped coriander- to garnish
Make the Pesto sauce as shown in the recipe link above, or get some from the store.
Cut the top head portion of the tomatoes after washing them thoroughly. Then slide a blunt knife around the periphery of each tomato and use a spoon to scoop out the semi-solid seeded part from each piece to form a cavity. Set aside.
In a bowl, mix the mashed potatoes, cooked peas, paneer, chopped jalapenos, salt, pepper, lemon juice and chaat masala to prepare the filling.
Now fill a large spoonful of potato filling in the center of each tomato, drizzle pesto sauce, and finally sprinkle shredded mixed cheese.
Pre-heat the oven at 350 degrees, then bake 4 tomatoes at a time on a dish for 10-15 mins. When done, cook on Broil for another 2 mins to form a nice glaze on the cheese.
Remove and set on a serving platter. Sprinkle more chaat masala if desired. Garnish with some more pesto sauce and chopped coriander and serve as a perfect appetizer or a side dish!! Stuffed Tomates with herbs and cheese is a great way to load up on the veggies on a lovely summer afternoon!
Stuffed Bell-Pepper(Shimla Mirch)
Stuffed Ravioli in Saffron & Cream Sauce
Stuffed Capsicum in Tomato Gravy
While I was away I posted about the food in Japan over at Epicurious. I will have some more posts soon, but in the meantime feel free to check out bits and bites:
Eat Like Monk
About yodofu and shojin ryori food in Kyoto
Japanese Take on Chinese Food
A Katsu Caper
About the best tonkatsu of my life
Passionate About Patisserie
About the amazing French pastries of Tokyo
Bite the Bullet
About obento lunch on the bullet train
The World's Most Expensive Fruit Basket
About the Japanese fruit you find in department stores
Kaiseki Food Takes Flight
About the best airplane food around
I may be home again, but Japan is still on my mind. Want to know what I am likely to blog about next? Rice omelets, Fall foods, ice cream city, gyoza stadium, supermarket sushi, what I brought back from Japan and the house that eel built.
1/2 kg soft khoya or mawa
2 cups powdered sugar
3 tbsp ghee (clarified butter)
1/2 tsp cardamom powder
1 tsp cardamom powder
2 tbsp gulkand (a mixture with rose extract) (available in Indian stores)
6-8 almonds - slivered
Small silver lining (varakh) for decoration (optional)
Place a heavy pan on low flame and put gulkand into it. You can even add 4-5 fresh red-rose petals to it. Stir gently for a while and when you see soft lumps form, remove from the flame and leave it aside to cool.
Now mash the khoya with your hand. Apply some ghee to grease your palms and mash the khoya well so it becomes soft and smooth. Add powdered sugar and mix it well. Put the mixture in a large non-stick pan, add 2 tbsp ghee and heat it on high flame for 2-3 minutes. Now heat it on low flame, stirring continuously. Once you see it take a light-brown color and the ghee starts separating at the edges of the pan, remove from flame. The sugar will leave water, so the mava consistency should be thick yet granular and soft. If you think it is too dry, add 2 more tbsp ghee to it.
Now add cardamom powder and mix well. Take a small portion of the mixture, around 1/4th, in another pan, add the gulkand to it and stir to make a red-colored mawa mixture. Now keep the 2 mixtures separate and allow it to cool till you can manage it with your hands without scalding your skin.
Take half of the white mixture and spread it on a greased plate with edges. Then spread the red gulkand mixture on top of it, and put a third layer of the white mixture right on the top. Garnish with slivered almonds or pistachios and silver varakh. Once the mithai sets a little, make small bite-sized squares using a blunt knife, then set it into the refrigerator for about 10 mins. Remove from the fridge, cut the sqaures and remove them from the plate and store them in an air-tight container.
You can preserve this sweet for 4-5 days in the fridge. Serve this beautiful gulkand burfi to your guests and spread the spirit of friendship and love!
Monday, October 22, 2007
1 cup Besan (gram flour)
Pinch of cumin seeds
2 tspn onions - chopped finely
1 green chillies - chopped
1/2th tspn grated ginger
pinch of turmeric powder
1/4th tspn garam masala
red chillie powder (to taste)
1/2 tspn ajwain (optional)
water (to make a smooth batter)
Salt to taste
Oil for frying
2 spoons Vegetable Oil
1 cup besan
1 huge onion - sliced in long pieces
1 tomato - chopped
1 tspn ginger paste
2-3 tspn minced garlic
4-5 Dry Red chillies
7-8 Curry leaves
2 tspn mustard seeds
½ tspn fenugreek seeds
1 tspn cumin seeds
1 tspn coriander seeds
1 tspn turmeric powder
3 tspn garam masala
1 tspn red chilli powder
1 tbsp tamarind paste (mixed with water)
2 cups yogurt
2 tspn dry kasuri methi powder (fenugreek powder)
Salt to taste
Mix besan and all the other ingredients in a bowl. Add enough water to make a very thick batter. Make small balls and fry them in oil to make pakoras. Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. Keep them aside.
Blend the yogurt, double the amount of water, a pinch of turmeric powder, salt, pinch of red chilli powder and besan. It should look like a butter milk mixture with besan in it. Make sure you whisk it very nicely so that there are no lumps in the curry. Keep it aside for half an hour.
Pour oil in a big pan and add cumin ,mustard seeds, fenugreek seeds and cloves and let them pop. Add curry leaves and dry red chilli to the above tadka. Add onions to it and saute them until light brown. Add garlic, ginger to it and fry for 3 mins. Add chopped tomatoes and fry for 3-4 minutes. Add tamarind paste to the pan and let it come to a boil for 4-5 minutes. Now add turmeric powder,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.
Add the kadhi mixture to this tadka. Keep stirring the curry on medium flame, so it does not stick to the bottom.Once it boils,lower down the flame to low and let it cook for another 15-20 mins. When you think it is thick enough, sprinkle dry kasuri methi powder on it and let it boil for another 5 mins. Finally add in the pakoras and let it boil; don’t stir too much as the pakora can break apart. Garnish with chopped cilantro and serve the Punjabi Kadhi hot with rice or chapati!
Friday, October 19, 2007
Make your own "Egg-Shell planters"
For making the planter like the "Green Eggling" above, remove the egg yolk, wash the shell, then paint it both inside and out using acrylic color. Fill it with soil and put your seedling in it till it grows mature enough to be transferred to a bigger pot. Balance these egglings on an inverted coffee lid or egg-holders. These are not only cute, they are also bio-degradable, and look great on a kitchen window-sill.
An Egg Solar Sytem - This may look like a cool science project, but I really had fun doing this, mainly because I could play with Image editors:) I took an egg and balanced 3 bangles around it and placed it to look like a giant oval planet with the spiral ring around it. Then I used a black background, took a shot from a distance, to capture space, and joined it with another solar system pic, gave it a rocky and edgy effect to make it look "planet-like", changed the color of the white egg and my bangles to give it the fiery-look, and here's what the end product looked like.
And here's an idea adapted from an issue of Lifestyle magazine called Egg Flower Vase Centerpiece.
2 Eggs (or as many as you want for your table)
The egg carton in which you bought the eggs
A Glass Tumbler
2 tbsp Food Coloring (I used pink color)
2 tsp white vinegar
Warm water (a little tepid, not too hot or eggs will get boiled or cracked)
Seasonal Flowers of your choice
To make the vases, you start with dying the uncooked eggs. Mix the warm water, food color and vinegar in a small cup to make concentrated colored liquid. Place the eggs gently into a glass. Pour food coloring mixture over it and let sit for at least five minutes, but no longer than 15 minutes. Using a spoon, remove the eggs and place them on tissue paper. Allow to cool for 20-25 mins. Now hold the egg by one end in one hand and gently smack the top of egg horizontally to create an opening on the top. Discard the yolk and the white and rinse thoroughly with warm water. Now settle the eggs in their original carton, or balance them in an egg-holder or a small earthen pot, like the diwali diyas. Next, stuff the eggs with cotton. Now cut your flowers with stalks to the desired height. Insert one stem at a time and fix it in the cotton. Your lovely and original easter table-centerpiece is ready to win you compliments from your guests!!
These projects were really fun, and great additions to an easter decoration. Wish you all a Happy Easter Holiday too!
Thursday, October 18, 2007
Nutrition Info: These low-fat muffins are high in fiber because of the oats, and help you keep satiated for a longer time. They have roughly 150 calories, no carbs, high protein content and around 3 grams of fat. Blueberries are the best source of antioxidants, and as there is very little sugar involved, you can replace it with artificial sweeteners to make a diabetic version of the recipe. For the Vegan version, use water instead of milk. There, with all these variations, it can easily be used as one of your 5 meals a day, though I'd not recommend eating it everyday!:)
3/4 th cup all-purpose flour
1-1/4th cup quick cooking oats or whole wheat flour
1/2 cup sugar (or 1 cup honey)
1 tsp baking powder
1/2 tsp baking soda
1/4 tspn salt
2 egg whites
1/2 cup low-fat milk or water
1/3 cup vegetable oil
1 cup fresh or frozen blueberries (do not thaw them)
Eggless Version: Eggs act as leavening agents and give fluff and texture to baked dishes, so if you use egg substitutes you might have to compromise on the softness a little. However, you can use mashed bananas or mashed silken tofu instead of eggs. Some products like "Ener-G" are available in some markets which are egg replacements and can be used effectively. If the recipe calls for only 1-2 eggs, you can just skip them and use warm whole milk or even Applesauce. Hope this note helps vegans to enjoy this and other such lovely recipes without eggs.
In one bowl, combine the flour, oats, salt, baking powder, baking soda and sugar. In another bowl, beat egg whites, milk or water and oil. Whisk for 5-7 mins till soft peaks are seen. Stir into the flour mixture and mix together; do not beat a lot, just until everything is evenly combined (the batter should be lumpy, not too smooth). Fold in the blueberries gently.
Now take the muffin cups and grease them with cooking spray (try not using oil or butter)Fill each cup upto the 3/4th level. Bake at 400 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out clean. Once done. allow to cool completely, then gently remove from the cups and enjoy these delicious low-fat muffins any time of the day.
These healthy low-fat blueberry muffins serve to be perfect breakfast or dessert treats. Hope this recipe helps to satiate the sweet tooth of many a calorie-conscious diet-lovers out there!!
Wednesday, October 17, 2007
1/2 cup grated coconut
3 tbsp onions - chopped (optional)
1/2 cup peanuts
1 cup moong dal
1/4th cup udad dal (optional) (You can substitute it with chana dal too)
1/2 cup uncooked rice
1 1/2 cups besan (chick-pea flour)
3 tbsp coriander - chopped
1 tbsp ginger-green chilli paste
2 tsp turmeric powder
2 tsp red chilli powder
2 tsp garam masala
2 tsp sugar
lemon juice - to taste
few sesame seeds (till)
salt - to taste
Soak the peanuts in one bowl and the udad dal, rice and mung dal in another bowl - both in warm water overnight. In the morning, take the peanuts and add the grated coconut, ginger and green chilli paste and coriander to it and grind into a coarse powder. Take the soaked mung dal, udad dal and rice, remove water, add a little turmeric powder, salt and oil to it and grind it into a thin semi-liquid paste. To this add the peanut mixture and again blend everything together by pulsing for 2-3 times. Then add all the spices, sugar, chopped onions, lemon juice and salt. Now divide the mixture into small portions. Grease your hands with oil and form small flat vadas out of the mixture.
Heat oil for frying in a pan on medium-high, then slowly drop 3-4 vadas in the oil at a time and deep fry till golden brown. Remove and place on tissue paper to soak off excess oil. Serve hot with Tamarind or Green chutney!! These can also be preserved in air-tight containers for at least 5-6 days. You are bound to ask for more of these tiny-tots once you get your hands on one of them!!
Tip: Udad dal and Rice help in making the vadas softer, especially if you want to keep them for a few days, so try to use these ingredients. You can even use roasted cashews instead of peanuts.
This goes to Margot's Veggie Awareness Month event as my contribution!
Tuesday, October 16, 2007
1 cup besan (Chickpea flour)
1 tbsp rava (Sooji)
1 cup water
2 tbsp lime juice
salt - to taste
2 tbsp sugar
1/2 tsp baking soda (or soda-bicarb)
For the garnish
2 tbsp oil
2 tsp mustard seeds (rai)
a pinch of hing
2-3 green chillies - chopped finely
3 tbsp coriander - chopped
2 tbsp grated coconut (optional)
1 cup sev
1/2 cup pomegranate seeds (optional)
Mix all the ingredients except the baking soda and fruit salt. Add about 3/4 cup of water. The batter should be about the consistancy of dosa batter. Add little more water if required, but not more than 1 cup.
Apply some oil to a deep, flat bottomed stainless steel vessel (like a cake pan) that fits into your pressure cooker. Pour some water into the cooker and let it boil up.
Now for the good part! You can even do the above process in a microwave, but khaman tends to become too dry and rubbery if you keep it out long (2-3 hrs). So this method should be used only if you want to eat it up as soon as you prepare it. Use a microwave-safe container, grease it with oil, add the baking soda to the batter and half-fill the container. Microwave for 4-5 minutes. Remove and sprinkle some water on the khaman to make it soft.
After steaming or microwaving, insert a knife or toothpick in the center and make sure it comes out clean. Let the khaman cool down and then transfer it to a plate and cut it into large squares. For the garnish, heat up some oil and add mustard seeds. After they splutter, add hing and chillies and then pour it over the prepared khaman dhokla. Top it with cilantro and grated coconut and serve hot with Green chutney.
Monday, October 15, 2007
Kaiseki meals can be very expensive and very elaborate. This style of dining originally came from Kyoto where dishes tended to be mild flavored but today they range from very traditional to very cutting edge. Our first kaiseki meal was at a tiny restaurant in the upmarket Roppongi section of Tokyo. La Bombance has only 9 seats at the bar and one table for 4. The chef, Makoto Okamoto, came from a very well-known restaurant but now places all his attention on a select group of diners each night. In fact, the reservations are staggered to allow him to carefully attend to each person.
We began our 9 course meal with a miso soup that had uni or sea urchin, mushrooms, mellow sesame tofu, and a dab of pungent mustard. It was somehow both soothing and exciting.
Next came a duo of vegetables and a breaded fried oyster served with a creamy basil sauce. The spinach and matsutake mushrooms were in a citrus ponzu sauce dotted with tangy pickled chrysanthemum petals.
Next a rice ball “ongiri” with sanma fish and a dab of spicy yuzukosho, a condiment made from yuzu and chili.
The foie gras course was a revelation, served with a piece of tender eggplant and covered in a sauce made from minced quail and fresh oniony leeks.
Salmon roe or ikura was served with a dab of fresh wasabi, over a newly harvested rice which was sweet and slightly sticky. This dish was a bit like an unstructured sushi.
The second soup was made with pike and fresh herbs in a clear broth. It had mushrooms, shrimp and a squeeze of sudachi lime.
Another surprise was the combination of roasted chestnut and melted gorgonzola, the bit of cheese complementing the sweet starchy chestnut meat on the side was peto fish and a long bean from Kyoto.
A selection of vegetables was artfully arranged beginning with some peppers, then ginko, peanuts, greens, mini potato chips, and ending with lotus root in a sesame sauce.
The last soup course was also broth-based, with cappelini, and thinly slivered leeks, asparagus, carrot, mushroom, fried beancake and lemon peel.
Finally we ended with a black sesame sherbet and a coconut “surprise” that tasted like blancmange. Taking bites of the cool and slushy but not-sweet sherbet with the soft and creamy, sweet coconut played up the contrasts of each and was a unique version of a black and white combo.
A truly beautiful ending to an amazing meal.
1 roll of parchment paper (or butter paper)
2 egg whites
1/2 cup sugar (or sweeteners if you are diabetic)
1/2 cup all-purpose flour
1/2 cup wheat flour
2 tsp baking powder
1 tbsp olive oil
4 tbsp milk
1/3 cup shelled pistachios - sliced
a fistful of dried cranberries (or chocolate chips for a variation)
1/2 tspn vanilla essence
Note: This is a healthy version of the recipe, so you might have to compromise on the softness a bit. If you are looking for a cake-like richness in the biscottis, use whole eggs(with the yolk) and instead of olive oil, add 1/4th cup butter.
Preheat oven to 350°F and line a baking tray with parchment paper.
In a large bowl beat egg whites with a pinch of salt until they just hold stiff peaks. Gradually beat in the sugar while constantly mixing it.
Sift both the flours and baking powder. Add this to the egg white mixture and whisk.
Blend in the olive oil, milk, nuts and cranberries and beat till stiff peaks are formed and mixture holds its shape. Finally fold in the vanilla gently.
Transfer the mixture into loaf pan baking sheet forming a log-shaped bar with the dough. Smooth the top with hands and a flat butcher's knife and bake in middle rack of the oven until golden, about 25 to 30 minutes.
Now allow the baked loaf to cool down for 10 mins. Then slice it into biscotti-sized thick bars. Reduce temperature to 300°F.
Place the biscotti, cut side down, on the baking sheet. Bake 10 minutes, then turn the slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.
These biscottis are low in fats, and even the fat it contains is good for the heart, coming from olive oil. This recipe does not use any butter or margarine, and also eliminates the high-fat content found in egg yolks. The egg whites provide necessary protein, milk and olive oil impart softness, while nuts and cranberries provide healthy anti-oxidants, proteins and omega-3 fatty acids which all aid in keeping your heart healthy. So enjoy these healthy cranberry biscotti without any guilt!!
Cranberry-Soy Milk & Green Tea Smoothie
Healthy Cranberry-Walnut Scones
1 packet of yellow cake mix
1/2 cup milk
1/4 tsp baking soda
1/3 cup butter + 3 tbsp melted butter
2/3 cup brown sugar (you can use regular sugar as an alternative)
12 maraschino cherries (canned ones are fine)
20-ounce can of pineapple rings
12 cup large-muffin tray or mini cupcake moulds
Preheat oven to 350 degrees. Grease the muffin cups.
Drain canned pineapple, reserving liquid in another cup.
Combine the melted butter and brown sugar and beat for 1-2 mins.
Evenly spoon 2 tbsp of this mixture into the muffin cups. Place a ring of pineapple inside so that it's dipped into the juice, then top with one cherry in the center of the ring.
Beat the cake mix, butter, baking soda and eggs in large bowl. Slowly add the milk and whisk, then add 3 tbsp of the reserved pineapple juice. Beat for 3-4 mins on low speed.
Now divide the batter among muffin cups and spread on top of the pineapple rings evenly. Fill just as you would fill the cups with muffin mixture. Bake for 20 to 25 minutes. Allow to rest in pan for 2 minutes and then invert onto serving platter.
Serve each mini upside-down pineapple cake topped with whipped cream on the side! You can also use cherries, plums, peaches, cranberries, bananas and nuts for variations of this recipe.
Mini Chocolate Heart Cakes
Low-Fat Strawberry Vanilla Cakes
Saturday, October 13, 2007
2 large potatoes - boiled
2 tbsp olive oil
1 medium onion - chopped
1/2 cup button mushrooms - sliced (optional)
1 capsicum - chopped
1 hard tomato - diced
6 large eggs
1/2 cup cheddar cheese - shredded
2 tbsp parsley - chopped
2 tbsp coriander - chopped
Cut the potatoes into even sized pieces and put to boil in lightly salted water until tender. Meanwhile, heat the oil in a large frying pan, add the onion and cook for 3-4 minutes to soften. Add the mushrooms, tomatoes, capsicum and coriander and cook for 5 more mins until the mushrooms are tender. Remove from the heat.
Drain the potatoes well, then slice into smaller cubes if needed. Add the cheddar cheese and parsely and mix well. Beat the eggs, season with black pepper and salt. Then grease a round ovenproof pie dish, approx 9-10 inches in diameter. Add the vegetable mixture and level it, then pour the eggs over the mixture. Place the dish in the oven to cook for 20 minutes at 250 degrees or until the omelette is set.
Alternately, use a small fry pan, grease with non-stick spray and pour the potatoes followed by eggs on the top. Cover with a lid and cook it on medium flame just like you make an omelette. When one side is done and fluffed. flip it over and cook for another minute.
To serve, cut the omelette into wedges like a cake, garnish with chopped coriander and serve with ketchup! These mexican omelettes are a tasty way to gather the family for a sunday brunch! Serve these with some homemade mexican salsa and you are all set for a treat!
Friday, October 12, 2007
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8-12 Taco shells (for the more adventurous, I have the shell recipe below)
2 cans of refried beans (same as kidney beans, and they don't have any beef in it)
1 small packet of sour cream
1/2 cup gaucamole sauce
6-7 large tomatoes - boiled
1/2 onion - chopped
1 tsp cayenne pepper (or 2 tsp red chilli powder)
salt - to taste
1 tsp garlic paste
2 cups shredded lettuce
1/2 cup tomato ketchup
1 cup shredded cheddar cheese (or mexican 4 cheese blend)
3 tbsp oil
2 tbsp Taco Seasoning Mix (available at supermarket)
chopped cilantro - for garnish
Ingredients for Taco Shell:
1/2 cup all-purpose flour
1 cup yellow corn meal
1/4 tsp. salt
1 1/2 cup cold water
Oil for frying
Making the Shell
Combine all ingredients in a bowl. Beat until smooth. The batter will be thin. Spoon a very small ladle of batter (about 3-4 tbsp) on a moderately hot ungreased griddle to make a very thin 6 inch pancake. Turn when edges begin to look dry, but not brown. Cook on the other side for half a minute and remove from the griddle. make all your shell pancakes like these and keep. On the other stove, put oil to heat in a skillet or pan. Now using 2 tongs drop each pancake in the hot oil and hold both sides up with the tongs to form a taco-shell shape. Cook on both sides for just a few seconds. Take out and drain on brown paper and allow to cool and harden
Preparing the Taco
Now take another pan, put some oil in it, then saute the onions, garlic paste and the boiled tomatoes. Add in the salt and 1 tbsp taco seasoning and also the tomato ketchup. When everything is cooked, blend it well in a grinder to form a semi-solid tomato sauce or paste.
In another skillet, put some oil and add the refried beans to it. Add 3-4 tbsp water if needed and the remaining taco seasoning mix and cook so that the beans become soft and a thick gravy is formed.
Take each taco shell. Layer it with the home-made tomato sauce at the bottom, followed by the refried beans mixture, then the shredded lettuce, gaucamole, sour cream and shredded cheese. Add more ketchup at the top if you like. Garnish with some chopped cilantro for a touch of Indian flavor. Indulge into the flavor of Mexican food!!
Thursday, October 11, 2007
I'm sending these Stuffed Ravioli's to Dhivya's JFI-Saffron event this month.
1 packet of ravioli sheets
1/2 cup ricotta cheese
1/4th cup Pesto sauce (or see recipe below)
1/2 cup blanched spinach - chopped (you cna use mushrooms or any other veggies for stuffing)
1/2 cup tomatoes - cut
2 tbsp butter
1 tbsp egg wash or cornflour mixed with water - to seal the raviolis
2 tsp saffron
4 tbsp parmesan cheese
1 cup whipping cream
1/4 cup plain whole milk
2 tbsp salt
2 tsp black pepper powder
chives or basil - chopped for garnish
Pesto Sauce: Take 2 cups of fresh basil leaves. Add them to a mixer, add some salt, black pepper powder, fresh garlic cloves(3-4 buds) and a tiny splash of lemon juice(optional). Also add 1 cup fresh parmesan cheese. Now keep adding a tbsp of pure olive oil slowly while blending the mixture. When its half crushed, add some pine nuts to it, and blend again to form a thick yet spreadable pesto paste. keep adding EVOO (Extra Virgin Olive Oil)as required.
Ravioli: Boil the tomatoes for 4-5 mins or until tender, then blend to for a tomato puree. Fresh tomatoes give a distinct flavor to the sauce, so try avoiding ready-made puree if possible. Add some butter to a pan, then add the tomato puree and saute for some time. Whisk the whipping cream with the parmesan cheese in a separate bowl to form a thick mixture. Now add this to the tomato puree and blend well. Add plain milk if you think the sauce is too thick. Season it with salt and black pepper according to your taste. Maintain low-to-medium flame throughout the process and keep stirring continuously in the same direction.
Take 1 tbsp milk in a small cup, warm it in a microwave, and add the saffron strands to this. Crush the strands within the milk to induce the saffron color and flavor. Keep rubbing between your fingers to extract the maximum color. Now add this to the sauce, remove from flame and mix well to get a beautiful reddish-orange color. Keep the sauce aside while you make the raviolis.
Mix the ricotta cheese, spinach and pesto sauce in a bowl, and add salt to taste. Now take the ravioli sheets and cut them into desired small shapes using a cutter or knife. Brush the surface of each sheet with cornflour mixture or egg-wash. Now take a spoonful of the filling and set it in the center of the sheet. Roll the sheet over the filling, or place another sheet on the top and press along the edges gently with your fingers, sealing the ravioli. Start with pressing around the stuffing and proceed to the periphery to remove air pockets which could burst open the ravioli when you cook it. Now take a pan and cook the raviolis as intructed on the packet. Generally, it is cooked in boiling water for 5-6 mins, or until it starts to float on the top of the water.
Layer the cooked ravioli in a dish, then top it with a generous coating of the sauce. garnish with chopped basil or chives and serve hot. Indulge into the rich and fragrant flavor of saffron and cheese!!
Wednesday, October 10, 2007
CARROT - They may make your salad more crunchy and tasty, but the powerful beta carotene that they contain, aids in reducing your risk of stroke. It also helps improve your vision, upto a certain extent, and when fed right from childhood.
SPINACH/BROCCOLI/CABBAGE - These green leafy veggies are high in potent anti-cancer compounds like sulforaphane and quercitin. Spinach is loaded with fibre and cancer-fighting substances, it can also improve your eyesight. Cabbage is exceedingly rich in fibre and has almost 50% of the recommended daily allowance of vitamin C. Broccoli is packed with antioxidants, which help fight against heart disease, strenghten the immune system and lower the risk of cancer and infection.
APPLE - Often losing out in publicity to its high profile colleague-the orange, recent studies have shown that apples can reduce the risk of asthma and may help prevent lung cancer. Yeah, there's some truth to that popular saying, after all! It helps contribute to increase in haemoglobin too in the blood, and boost immunity.
CITRUS FRUITS (ORANGE) - One of the easiest ways to get your daily dose of vitamin C is eating a lemon or Orange. Vitamin C is an important aid to fighting stress and disease by fighting the growth of free radicals in your body. Citrus juice contains flavonoids, a phytonutrient that lowers the body's production of cholesterol, inhibits blood clot formation and boosts the bang of vitamin C. Citrus fruits are also loaded with soluble fiber which lowers cholesterol, maintains healthy blood sugar levels, and helps you to manage your weight. They also contain limonene, an oil found in the peel of the fruit that might inhibit a variety of cancers.
TOMATO - Tomatoes are an abundant source of lycopene, a powerful antioxidant that helps in the fight against cancer and heart disease, and are also packed with vitamins A, C and E. Lycopene is also believed to fight cancer and promote heart health.
BERRIES - Berries ahve rightly been called the "Food for the brain!" Research proves that berries slow and reverse many of the degenerative diseases that can affect the brain as we get old. Blueberries contain an additional antioxidant to fight against cancer. They're high in vitamin and fiber content. They're an excellent source of antioxidants, compounds that protect our bodies from the stress of day to day living. They also help boost your memory. Fresh berries are a must for weight-loss plans as they are high in water and low in calories.
BEANS/LEGUMES - Beans of all kinds-kidney, black, pinto, chickpeas, and soybeans - help reduce cholesterol, and are full of proteins, antioxidants, folic acid and potassium. They also contain significant amounts of calcium, iron, potassium, zinc, and complex carbs. Beans are especially high in soluble fiber, and a daily serving of cooked beans may lower blood cholesterol by as much as 18%, decreasing the risk of heart disease. Most legumes also contain protease inhibitors, which can suppress cancer cells and slow tumor growth.
WHOLE GRAINS - Wholegrains include a whole range of foods such as breads, cereals, pasta and rice. They contain valuable antioxidants not found in fruits and vegetables, as well as lots of vitamins, iron, minerals and fibre. Research shows a diet high in whole grains may help prevent heart disease, some cancers, obesity and diabetes. Oats and Barley can help stabilize blood sugar, and assist in hunger management.
ONION/GARLIC - These foods which are responsible for so much flavor in our food, also act as a powerful anti-fungal, an anti-viral and an anti-bacterial nutrient. Studies have shown that consuming crushed raw Garlic lowers cholesterol and blood pressure. They contain diallyl sulfide and saponins, compounds that add distinctive flavors to our recipes and fight cancer and heart disease at the same time.
NUTS/SEEDS - Although high in calories, nuts often enable people to maintain or lose weight. A small handful consumed everyday gives a sense of satiety and results in less total food intake. Nuts have great nutritional benefits; Almonds, Pecans and Pistachios are rich in protein. Walnuts contain omega-3 fatty acids. Sesame seeds contain calcium and vitamin E. Sesame, sunflower and pumpkin seeds are particularly good sources of phytosterols which promote healthy heart.
I've tried to come up with a concise list for my readers after scouring the web for various articles, and I hope I have helped in conveying the importance of fruits and vegetables in our diet. For detailed articles about food and their health benefits, read our "Health" section. This information is not just limited to vegetarians; every person should have a balanced meal, and whether you eat meat or not, these healthy vegetarian foods will help you take better care of your health. You owe that much to your body, don't you??
Garlic- Packed with Flavor and Health Benefits
Count Calories for healthy Weight Loss
Foods that Help Lower your Cholesterol