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Tuesday, May 12, 2009

Mysore Rasam - Indian Curry for good Health and fitness

Mysore Rasam - Indian Curry

Recipe Ingredients:

Dhal 1/4 cup well cooked and diluted.
Tomatoes, medium sized 2
Tamarind (imli) a small lemon size
Turmeric powder 1/4 tea spoon
Hing 1/4 tea spoon
Salt to taste.
Coriander leaves 3 tea spoons chopped fine
Finely chopped - 1/2 tomato.

Ghee 1 tea spoon with 1/2 tea spoon mustard.

Grind Together:
Dhania 2 tea spoons
Thur dhal 1 tea spoon
Coconut grated 3 tea spoon
Jeera 1/4 tea spoon
Black Pepper 1/4 tea spoon
Red Chillies 5 to 6
Roast the above items in ghee and grind finely.
Method to prepare this Indian Curry:
Soak tomatoes in hot water and crush them. Extract the imli pulp adding warm water and add the crushed tomatoes.

Add turmeric powder, salt, hing and the finely grounded masala paste. Allow the mixture to boil well. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire.
Season with ghee and mustard.

Serve hot with rice. Vadas can also be soaked and served as RASAM VADA.

Tomato / Onion Raitha recipe - cool !

Tomato / Onion Raitha recipe - cool !

Ingredients :
Curds/buttermilk(1 cup), one medium sized ripe tomato, dry mustard seeds(1/2 tsp), asaefoetida(a pinch), ginger..a small piece.

Dice the tomatoes and fry well.
Once the tomato is cooked, add the curds, asaefoetida and ginger.
Saute mustard seeds in ghee preferrably and add to this.
Mix well.
Curry leaves and cilantro(coriander leaves) can be added(optional).

For onion pachidi :
Follow the same procedure using onions in the place of tomatoes.
Can also be made as a combination of both tomato and onion.

The special and tasty recipe would help you to good diet and no fat. By following these types of recipe will help you to healthy body and well fitness and weightloss activities simply.

Spicy PALAK (Spinach) Gravy recipe - Popular Indian vegetarian dish

Spicy PALAK (Spinach) Gravy recipe - Popular Indian vegetarian dish

Ingredients :

Spinach(1 bunch), rasam powder(1 tsp), salt(to taste), urad dhal(1 tsp), cumin seeds(1/2 tsp), asaefoetida(1 pinch), ghee(1/2 tsp), green gram(1/4 cup), rice flour(1 tsp).

Pressure cook the green gram dhal in water.
Chop the spinach into small pieces.
Put the chopped pieces in a vessel, sprinkle some water and let it cook.(open cooking preferrably).
After the spinach is cooked, add salt, rasam powder, asaefoetida, cooked green gram, and let it simmer for a few minutes.
If it is very watery, dissolve a spoon of rice flour in a spoon of water and add to the spinach to give it a thick consistency.
Saute urad dhal and cumin seeds in ghee and add to the mixture.

Coconut Currey recipe In India Cooking tips

Coconut Currey recipe

Vegetables that can be used here :
Indian beans, french beans, cauliflower, snake gourd, cabbage, potato, carrot, peas, etc or a combination of these vegetables.

Ingredients :
Desired vegetable, dry grated coconut(2 tsp), green chillies/serrano peppers(2-3), salt(to taste), mustard seeds, urad dhal(1/2 tsp each), oil(1/2-1 tsp).

Cooking the vegetable :
The vegetable can either be pressure cooked before hand or cooked over the flame.

For pre-cooked vegetable curry :
Saute mustard seeds and urad dhal. Add green chillies, coconut and fry a little. When the coconut is golden brown in color, add the pressure cooked vegetable and mix well.
If the vegetable is not pre-cooked : Saute mustard, urad dhal and green chillies. Add the chopped vegetables, a cup of water and cover it till the veg is cooked. Add fried coconut in the end and mix well.

Rasam is a traditional South Indian vegetarian dish

Rasam is a traditional South Indian vegetarian dish.
There are various kinds Rasams.

Ordinary/Common Rasam Ingredients :
Rasam powder, tamarind paste / tamarind extract, water, salt, curry leaves, coriander / cilantro leaves, asaefoetida, ghee, tomato(optional), toor dal(1 tblspn)
Pressure cook the toor dhal in water. In a hard bottomed vessel, pour a cup or two of water. Add salt and Rasam Powder to it. If tomato is used, dice into small pieces and let it cook for a few minutes in this water. After this comes to a boil, add tamarind extract/paste and boil for 5 more minutes. Add the cooked toor daal(mashed well) to the boiling mixture. Boil further for 5 minutes. When the rasam starts emitting a very good aroma, turn the stove off. Garnish with curry and coriander leaves. Add a sprinkle of asaefoetida powder. Saute mustard seeds in ghee and add to this.

How to make Basic rasam powder : This forms the key ingredient for most rasams...people normally make it in large quantities and stock up. For one course of rasam, 1 tsp of the following should do : Ingredients : Dry red pepper(1 measure), Dhania/cilantro seeds/coriander seeds(1 measure), whole pepper(4 tsps), toor daal/chick peas(4 tsp), channa dal(2 tsp), cumin seeds(2 tsp). Make sure these are dry. Grind into a smooth powder. Add 4 tsp turmeric powder and mix well. Moisture content may spoil it...if dry, will stay good for months at an end.

Wednesday, February 20, 2008

Fruit Pies

Save the drained juice from frozen or canned fruit and use fruit juice instead of water in your recipe. This is only a good idea if the juice does not have a lot of sugar in it.

Add fresh butter to your fruit pie filling after it has been cooked. Or dot pieces of butter over the fruit before you place on the top crust.

Don't cut apples pieces too thin when you are using fresh apples. Larger chunks will hold together and have more apple flavor.

Use a little red food color and a drop or two of almond extract in your cherry pies when you use fresh or canned cherries.

Use a little yellow food color and a teaspoon of lemon juice in your apricot and peach fruit pies.

The lemon juice will enhance their flavor and also help keep a bright color.

Mix a few raisins with fresh chopped apples and make a easy, new apple pie.

Do not over-cook pie fillings, especially those with corn starch used as the thickener. The filling will break down and quickly become watery. Over cooking fillings made with flour will cause the filling to be thick.

Cooking a Turkey

If you hate the memory of dry turkey from the old days, buy a fresh-killed (meaning, never frozen) turkey. They truly are juicier, tenderer, and tastier than frozen birds.

Turkeys range in weight from the 6- to 8-pound category to as large as 26 pounds. Very small and super-big are not better. Small ones get blotchy. Big ones present food safety problems because their mass resists total heat penetration. Best to go with a basic 12- to 16-pound turkey

Trussing: The point of tying string around a turkey is to make the bird into a round -- no protrusions, no wings sticking out. This prevents burning of exposed areas. Twist the wing tips, which will burn first, under themselves, using some force. Now run a strand of string under the turkey's girth and up each side, catching the wing tips under the string. Continue the string over to the drumsticks, catching them and the fatty tail flap (Pope's Nose), and tie tightly.

Turkey lifter: This major help comes in two styles. One resembles an L-shaped metal prong. The prong goes right up the turkey's cavity while a handle remains in your hand. All you do it lift. If you've stuffed the turkey, get the type that looks like snow chains, lies under the bird, and acts like a sling. Either device ends burned hands, greasy potholders and lost drumsticks.

Instant-read thermometer: This is your most important tool. With this, you don't need a roasting chart or a clock. Read the facts on the dial. There will be no question about the internal temperature of your meat. If you don't have one, get one!