Healthy cooking oil

 Healthy Cooking Oil

        You can see more no of adds on TV, News daily, magazines about the good oil ranging from the good old ground nut oil to the recent rice brand oil, claiming their worth everyday, but to what extent these claims are true?
        Confusing! Buying the right oil  for health has become a Himalayan task.

        Basically, every cooking oil is pure fat obtained from plants or animals.  One gram of cooking oil whether its from plants or animals provides nine calories, and the researchers recommend  a maximum of 20grm or 4 teaspoon of oil is enough for an adult, are we on this table? with only 4 teaspoon of oil!!

        So obviously, the type of oil we use in our food determines the health, like heart diseases, obesity, acidity,etc.. All cooking oil is made up of a combination of fatty acids, either its is from plants or animals, in way of saturated, mono-saturated or poly unsaturated.  The combination of their proportions classify the oil as saturated, mono unsaturated, or poly unsaturated.

       Saturated fats the no 1 health deteriorater, found in animals fats, like ghee, butter, lard(a fat that's found in meat) , and coconut oil, and palm oil from plants also are very high in saturated fat,  a fat that is a definite big  NO NO for your heart health, the best fact about this fat is they not only raise the LDL (the bad cholesterol) in blood but also they reduce HDL( the good cholesterol) in blood, they always work more for their money, nice!!

       Those oils which has the  mono unsaturated fatty acids and poly unsaturated fatty acids are recommended good for health in view for their quality of bringing down the LDL cholesterol. But again in this also the oil which we use should have the combination of both than using one them continuously, and omega 3 fatty acids are extremely good for the heart, selecting an oil rich in omega 3 fats is also becoming a vital issue on selecting the oil. So which oil to choose?

       Mustard oil, canola oil, olive oil, groundnut oil, and gingelly oil have the best combination of good and bad fatty acids, out of these oils gingelly oil is an excellent option. Though soybean, corn, sunflower and safflower oils have low saturated  fatty acid content, the MUFA content is lower than the PUFA content, which is not a good factor.  Mustard oil is been found to have reducing the chances of heart disease almost by 70%, and moreover the nutritional content in mustard oil is found almost equal to the much praised olive oil. So cooking in mustard oil seems to be the best option when compared in terms of its cost effect with olive oil. This could be the wisest health investment one could make.

Best Oil for Frying

       Now we will see which is the best oil for frying? when we talk about cooking you can ask why separate frying, because frying occupies almost 75% of our cooking all over the world and especially, the east. The high heat during frying decomposes or breaks down the oil producing cancerous substances.  So the choice should be naturally for the oil that can withstand the high temperature without foaming and smoking, with this in mind we can go only for groundnut oil and gigellly oil, which has the quality to withstand the excess temperature of frying.

       All said and done, the best bet is to use a variety of oils judiciously, by making a combination of all the oils  which will ensure a healthy intake of the oil factor. So that you can also need not worry of less or more fatty acids intake, by using one oil alone.  Use mustard, sesame, canola and olive oil for cooking, and groundnut and gingelly oil for frying, and olive oil for salads, and your pasta.  Most importantly what ever oil you use the main point to be remembered is use it LESS.

Trans Fats

        Try to avoid the more speaking fats one can't  ignore the latest demon on the health scene the trans fats or vegetable oils.  These oils are partially hydrogenated. These hydrogenated oils help to improve the texture, flavor, taste and spread ability of food manufactured with them.  This is more used by the processed food industry all over the world.  You can find this oil in biscuits, crackers, cookies, rusks, breads and buns and breakfast cereals, bread spreads and salad dressings cakes, and cake mixes, microwave popcorn, pizza, burgers and French fries, heat and eat curries, artificial creamers, chocolates, and candy and ice creams.

       You can ask if trans fats make food so tasty, why are they are called bad?  Because trans fat foul up the body's entire machinery. They cause weight gain and excess abdominal fat both risk factors for heart disease and diabetes. They increase LDL cholesterol which is the main ingredient for clogging up arteries and lower HDL cholesterol. The trans fats interfere with metabolism of fats and elevate blood triglyceride levels, if one continues to eat trans fat rich foods, it sets the stage for a heart attack.

       Like other oils , we can say a safe limit for trans fats.  Though some amount of trans fats are found in whole milk and meats it is so harmful since it comes naturally when  compared with the artificially hydrogenated trans fats that's available in the market.

Remember:

    As a general measure, cook wholesome meals at home with healthy oil

    When shopping, avoid foods that mention shortening, hydrogenated or partially hydrogenated oil as an ingredient.

    Since it is now mandatory to put trans fats content on the label, choose foods with no transfats.

    Avoid eating at roadside fast foods.

    Restrict eating out, avoid gravies, creamy sauces and salad dressings.

    Opt for stir fried over fried and grilled over curried.

                                             LESS IS ALWAYS MORE HERE.

Microwave facts and Microwave cooking

Microwave cooking

how to use your microwave oven effectively

Microwaves have evolved as a special cooking device. Combination ovens as they are now called, integrate convection cooking and baking with the microwave feature. But how should we microwave effectively.

Nuts and Micro power:

        Hard nuts like pecans, walnuts and Brazil nuts can be de shelled in the microwave with ease. Take  a bowl filled with water, placing the nuts inside, cover it and bring to a boil on high for 3 -4 minutes. Let the nuts remain in water for a minute, then drain and cool. Open them with care, as the shells will have filed with water. The nut meals should come out whole.

        Slightly softer almonds and chestnuts can also be easily peeled after using the microwave. Bring one cup of water to a boil in about 1 to 2 minutes on high place the almonds in the boiled water and microwave again on high for a minute. After draining, the skins should peel easily.

       Ches nuts can be done with equal ease. Place in a bowl of water after making a cut in the ends. cover and let it come to a boil. Boil for another minute, cool for 5 to 10 minutes, peel one at a time, leaving the rest in water.

       It is easy to toast nuts in the microwave and they are also tasty to eat. A microwave dish or bowl, sprayed with spray oil or butter, is to be used for toasting seasoning, sunflower and pumpkin seeds. Toast seeds for 3 to 4 minutes on high and nuts for about 3 to 7 minutes. The nuts needs to be stirred every couple of minutes as soon as they begin to brown, take out. The nuts will darken, as they cool.

      Exercise prudence, be very careful of what dishes, you microwave your foods in. Be cautious while using anything that does not say microwave safe. Manufacturers will tell you there  is a reason for leveling. Many plastics are not microwave safe, giving off to sins when heated. Many plastics can dissolve or warp at quite low temperatures. Be careful not to use take out packaging, unless it contains no metal which can prove detrimental to microwave safety or waxed paper, as they will melt your food.

Defrost with Ease:

      The microwave is the most convenient way to defrost meat. Leaving it on the kitchen counter in open air is tantamount to inviting bacterial growth, leading food poisoning. By using the microwave, one can do away with the risk. However, one has to be careful not to end up with half cooked, half frozen meat. Most microwaves have special settings for defrosting. Flip through your microwave manual and also pre test to avoid problems. Most microwaves have a 10 minute per kg setting. The food requires to be constantly checked, so do turn and rearrange it at constant intervals.

Chocolates to melt:

      A microwave is also ideal for melting chocolates. Take a microwave safe dish placing chocolate chips, or baking chocolate, broken into squares or block chocolates onto it. It is preferable to use a measuring cup. And determine the time setting accordingly. For one cup or more cook on high for 1 minute, then stir. Cook for 30 seconds more and stir until chocolate is completely smooth. For quantities less than a cup, start at 30 seconds and an additional 15 seconds interval as needed.


     If you want to dish up a quick chocolate sauce, add to 1 cup of chocolate chip, 1/4 cup of non fat milk and stir hard and serve immediately.

Raising Bread:

     The microwave also gives excellent effects in raising bread dough which is otherwise a very tedious process. After kneading the dough, arrange it in a bowl, cover with wax paper and microwave on low (10%) power for 5 minutes, rotate the bowl and microwave for 5 more minutes. Let it remain for 5 to 8 minutes there.

     Following which, cook in a conventional oven. However do not forget to test the power of the oven which is an essential prerequisite. It is important that the temperature is kept very low, when raising bread. An excellent test is by way of microwaving 2 tablespoonfuls of refrigerated margarine in a small cup. The margarine has to be heated on the lowest setting for 4 minutes. If it dissolves totally, the temperature is too high and will probably kill the yeast. If the butter still has chunks and clots, then it is perfect for raising dough.

Creamy cheese:

     Soften the cream cheese for cake, dips, appetizers, turn on the microwave. Collect all kinds of light, cream or harked cheese and microwave in an uncovered bowl on medium (50%) for about one minute until soft. To prevent it from taking shape as it softens, make sure to mix it well with a spoon or spatula. This will make it easy and fluffy, and also be rid of any clots.

Rewarming snacks:

     There is nothing more unappetizing than food that has been kept for long. Snacks specially lose their taste due to varied reasons like heat and humidity. It is pu7nishement to eat a soggy chip or pretzel. Rewarm your snacks in the microwave to revitalize them put pretzels, potatoes, corn chips or popcorn in paper bag. You can microwave them uncovered on high for 1/2 to 2 minutes, depending on the amount. Mix and let it remain for 5 minutes then serve.

Kitchen Cleaning Tips

Your kitchen may appear clean and safe. But is it so in reality? Here are some few tips to ensure this.

Your kitchen, the holiday destination that's been voted No. 1 by all neighborhood cockroaches, ants, rodents, and most household cat species. Your toilet exists because of your kitchen.

Most regular measures to be taken are so simple that at times one tends to overlook them. Sure, you wipe the table, basin, gas stove, Owen, or cooking platform clean of oil, spilled liquids and food debris. But once in while, a touch of detergent or an antiseptic solution should be diluted, and this should be applied to the same surfaces, if you feel so lazy to mix detergent go for the readily available cleaners that come in different combination and in different flavors, it won't work forever, but it keeps the vermin populace away, and with no raw material to lure them in, your purpose is doubly served.

Commonly touched objects and surfaces while cooking or culling operations are in progress are often overlooked fridge door handles, gas buttons, light or fan switches, Owen handles, door knobs and laps.

Chopping boards are among those utensils which need to be cleaned thoroughly. Apparently, there is a tendency for food matter to get driven into the grooves made by the knife. Bacteria could collect here. If the board is not scrubbed well. it will then mix with ingredients subsequently sliced.

Washed cutlery should be properly dried before being tucked  into the drawer. Excess water draining from washed items should be wiped away or pushed into the basin. Mosquitoes can be attracted to such collections.

As far as possible try not to leave unwashed dishes overnight. If it's unavoidable, immerse the utensils in water so that night life cannot get at it, do not leave a knife in the basin. In the clutter of unwashed dishes, it's so easy for the person washing to reach for a plate not seeing the knife underneath and slice a thumb open.

Do not dum0p vegetable remnants, rice grains, crumbs etc down the drainpipe. And choked pipes need to be unblocked as soon as possible for obvious reasons. You can either use a powder preparation available in the market, or manually open the trap and scoop out the junk.

Do you shut the gas valve every night before retiring? It is supposedly a good habit, and one should also keep the kitchen ventilators open, just in case, if you are sure that you don't have any external disturbances to your kitchen in your area.

Just as you defrost and clean your fridge do not ignore your microwave. If on heating the chicken rolls, your kitchen suddenly fills with the warm aroma of home cooked and roasted cockroaches, you know it is time.

Keep kettle spouts covered, when not in use, no telling what climbs into such openings, especially at night. Ditto with all pans and pots and water filters.

Wear an apron, not just to keep ingredients from splashing spattering staining your apparel, not just so you can dry your hands at significant moment, but more importantly so that you will have something to explode into if you suddenly sneeze while frying the mackerel.

Fruits kept in a bowl should be kept covered with a lid or a basket.

And keep no flammable material curtains gloves near the cooking range

Needless to say, half these steps are never implemented regularly and most of us  are still alive, anyway. What does this prove? we are lucky, that man are tough? Certainly! Man has a series of in built defence mechanism that can dull the edge of unsafe substances.

But why take risk and chances? It is like the case of a woman who on serving her family one lunchtime, found a boiled lizard  in the rice, and lucky enough she found it before it is too late. 

Herbal power

Herbs are leaves of aromatic plants which come so handy as natural remedies in our kitchen.  There is always a healthy herb for every season and every reason.  These are top seven herbs for health that serve as the natural medicine. Herbs are used as seasonings, they can reduce reliance on salt, you can use them to give subtle or strong accents to soups, sauces, raitas, stews, casseroles, at the same time these herbs possess some of the great medicinal qualities that help you to heal your self.

Basil

Key Nutrients:
This is a very common plant in our garden, basil contains Vitamin A, and C, calcium, iron, magnesium, phosphorus, potassium.

Benefits of Basil:
Basil leaves helps treat headaches, dizziness,vertigo, stomach cramps, nausea and constipation, Basil oil is used to treat insect bites and minor cuts, and this is also very good remedy for bronchitis and colds.

Bay Leaf:

Key Nutrients:
Bay leaf contains Calcium, iron, magnesium, Vitamin A,B,C, and E. This is a very common ingredient in Indian non vegetarian dishes.

Benefits:
Bay leaves are used to treat stress and anxiety. They also improve digestion and help detoxify the system.
Bay leaf oil is antibacterial. To repel household pests naturally spread some crushed leaves in the kitchen.

Coriander Leaf:

Key Nutrients:
Vitamin A, B and C, iron, calcium and zinc.

Benefits:
Coriander leaves are diuretic, and help detoxify the system. They also help improve quality of blood, lower cholesterol levels and improve the eyesight

Mint:.



  













Key Nutrients:
Calcium, phosphorus, iron, and vitamin A and C.

Benefits:
     Mint is used as a treatment for indigestion, colic, heartburn and flatulence. It also can stimulate the appetite and cure nausea and headaches, peppermint tea can help soothe a dry throat.
Mint ointment is good for headaches, mint is also used a flavor for mouthwash and toothpaste.

Dill:

Key Nutrients:
Calcium, iron, magnesium, phosphorus, potassium, Vitamin A, C and E.

Benefits:
Dill is used to treat colic, flatulence and indigestion, it is an effective appetite stimulant and helps stimulate milk in nursing mothers.

Parsley:

Key Nutrients:
Vitamin C, Chlorophyll, Calcium, sodium, and magnesium.

Benefits:
Parsley improves digestion, blood quality and lowers blood pressure, it is also a good medicine for anaemia.

Oregano:

Key Nutrients:
Calcium, iron, phosphorus, potassium, magnesium and Vitamin A and C

Benefits:
Oregano is a powerful antioxidant has powerful natural anti cancer properties.  It aids digestion, helps to get rid of intestinal parasites, treats nausea and diarrhoea.

Usage:
Though herbs are fresh and fresh is always best, herbs are often dried and powdered so that they can be consumed all year round. That is great, too. Don't overcook them when leafy greens are overcooked, they lose their chlorophyll as well as other nutrients. Cook on low flame and for a happy green color and maximum iron, add a twist of lemon.

Know more about the shells we miss from the sea

When we think about sea we remember only prawns and crabs in the category of shells, but there's a whole range of wonderful seafood out there. As meat is losing it's prime we are more and more eating sea food than ever before, especially while dinning out,  and there is a lot quite big variety to choose from.

Shellfish tops the list when it comes to exotica for many people and more here is a quick guide for you.

Oysters:
Slithery and tasting of the sea and ensconced in their hard, wrinkled shell, these are high on the gourmet list. Freshness is imperative, so you must only eat these in places which are very quality conscious.  Now a days oysters are farmed and harvested. As of the style of intake, purists maintain that the best way to eat them is raw, with no more than a squeeze of lemon, but oysters can also be flash fried or whipped into omelets.

Clams:
These come from the Atlantic and pacific coasts. There are many varieties butter, little neck, razor and piso clams. Clams meat is orange in colour and taste pretty much like oysters, its a must have e in ingredient in the American favorite, clam  chowder.

Mussels:
These long shellfish are a European favorite and may bistros and seafood bars will serve vast bowls of mussels steamed with a splash of white wine, garlic and herbs.

Prawns:
Indian coastal waters are home to fabulous range of prawns, and always fresh is the best than the frozen ones. Clean and devein before cooking  as there are a myriad ways to cook prawns, from curries to masala and grilled. But, if you et really fresh specimens, do no more than quick fry them in a little butter or olive oil and enjoy.

Scallops:
Scallops are now a hot ticket on gourmet restaurant menus, they come shelled and cleaned and ready to be seared ever so lightly. The classic French way with scallops is a brochette of the meat, inter - spersed with shallots with a light butter sauce.

Shrimp:
There are various species of shrimps out there. Raw shrimp is distinguished by colour. The common or white shrimp is greenish grey in colour. Prepare and cook just as you would prawns.

Non Vegetarian

Grilled cottage cheese

Ingredients:

250gm of paneer (Cottage cheese)

20ml oil
salt and white pepper to taste
1 tbsp chilli powder

For stuffing:

100g spinach
30g mushrooms
1 tbsp fried garlic
salt to taste
white pepper to taste

Method

Marinate the paneer, (cottage cheese) stuff it with spinach and mushroom mixture, Put on the grill for 2 minutes and serve with hot tomato sauce





Grilled Pork chop

Ingredients:

250gm port (2 chops)
1 tbsp fresh pineapple juice
1/2 tsp mustard
10 ml oil
salt and pepper to taste

Method:

Soak the pork chops in fresh pineapple juice till they become tender.
Marinate with the above ingredients, and grill on the grill er and serve with baby corn, broccoli, jaket potato and bar- be - cue sauce.






Grilled Jumbo Prawn

Ingredients:

4 Jumbo prawns
1 Lemon
salt and pepper to taste
15 ml oil
1/4 tsp mustard powder

Method:

Cut the prawns from the back side and do not remove the shell, and devein them.
Wash thoroughly and wipe the water with a clean duster.
Prepare a marinade of the above ingredients and allow the prawns to marinate for 1/2 an hour.
Grill the prawns on the griller till they are cooked.
Serve with baby corn. broccoli and jaket potato and caper butter.







Cheesy envelopes.

For the envelopes:
200g flour: 1tsp, baking powder, a pinch of salt; water as required; 1tsp butter.

For the filling:
1 cup chicken,
boiled and shredded,
1/2 cup chopped capsicum
1/2cup finely chopped spring onion;
1 tsp soya sauce, 50g cheese,
1/4 tsp mono sodium glutamate;
salt and pepper to taste;
1/2 cup canned pineapple;
oil.


For the cheese sauce;
15 g butter,
15g flour,
75ml warm milk;
75ml warm chicken stock,
50g cheese,
salt and pepper to taste.

To prepare the dough;
sieve flour with baking powder and salt.
Add butter and enough water to bind to a smooth dough.
Knead well cover with a damp cloth and keep it aside.

To prepare the filling
Heat a little oil and saute the chicken, capsicum and spring onion for five minutes. Add soya sauce, cheese mono sodium glutamate, salt and pepper. Mix well. Remove from heat, add the pineapple cubes roll out the dough into a rectangle on a floured surface. Cut it into 10cm squares. Put a spoonful of the filling in one corner of a square. Fold it into an envelope. Seal the edges with a little water, similarly prepare the remaining squares . Arrange the envelopes in a greased baking tray and bake in a moderately hot oven till light brown./

To prepare the cheese sauce:
Heat butter in a pan and add flour.
Add warm milk and warm chicken stock and stir continuously till the sauce is smooth.
Add grated cheese and seasoning. Serve the envelopes with cheese sauce and chilli sauce.








Baked jumbo

Ingredients:
25g butter;
1and half tbsp flour
1and half cup milk
salt and pepper to taste,
2cups grated cheese.
6medium sized capsicum
3 tbsp oil
1/2tsp gar am masala,
1/2cup pineapple,
chopped fine ,
1cup finely chopped spring onion,
500g shredded chicken.
1tbsp ginger julienne,
1 tbsp finely chopped green chillies,
4tbsp cashew nut paste,
2 tbsp butter.

Method:
Heat the b utter in pan. Add flour and saute till it bubbles. Remove from heat and stir in the milk gradually. Add salt and pepper to taste. Stir the mixture over allow heat and allow to thicken. Add 1 and half cups grated cheese and mix well and keep aside. Slice three capsicums into 1/2cm thick rings and the remaining three. Heat the oil in a pan season with garam masala powder, Add the pineapple spring onion, capsicum, chicken, ginger, green chillies and salt to taste. Stir fry for about five minutes on a low heat. Add cashew nut paste and stir fry for another four minutes. Lightly grease an oval shaped dish. Spread half the chicken mixture and top with half of the cheese sauce and few capsicum rings. Repeat the layers, finishing with a capsicum layer. Pour the remaining cheese sauce. Sprinkle the remaining grated cheese over. Bake at 180degree centigrade till well browned. Serve hot.

Honey in food

More than just a delicious combination honey in food mixed in anyway provide us a strong health naturally.

Green salad in a spicy honey sauce:

Take broken lettuce leaves, chopped celery, diced capsicum and cucumber with dressing and toss well. for the dressing mix 2 tbsp of pure honey, 1 tbsp of vinegar, a dash of lemon and a pinch of red chilli powder dry mustard and soya sauce

Carrot Halwa:

grate 750gm carrots finely. Put into a saucepan and pour 8 cups of milk. Add 3tbsp milk powder and 5 cm cinnamon stick. Bring to the boil and cook, stirring frequently. Add 1/2 cup drained raisins and 1/2 tbsp saffron mixed with 1 tbsp boiling water and continue to cook, stirring continually.
Add 3tbsp ghee and 1 cup of natural pure honey and cook again, stirring until thick. Stir in blanched almonds, 1 and half tbsp rose water and cardamom extract. Spoon into a lightly buttered dish and smooth the top. Decorate with silver leaf, if available. Leave to cool before serving, or serve hot.

Choco honey cake:

Mix 1/2 cup butter,
3 eggs,
1/2 cup honey,
1and quarter cup self raising flour,
1 and half tbsp cocoa with 2 tbsp milk.

Beat until light and fluffy as how you do it for baking cakes. Now bake it decorate with white icing, chocolate shavings and gems.


If you add natural honey which is a rich source of carbohydrates, will not only make your milk delicious but also make it into an instant energy packed health drink.

Honey

Honey is a clear viscous fluid collected by honeybees from the nectar of flowers. The bees gather nectar, fortify it with enzymes and store it in honeycombs. It is an invaluable source of natural carbohydrates,trace minerals, vitamins, enzymes and amino acids. It also contains excellent antibiotic properties. Its potential as a food ingredient is considerable.

Natural variations in honey:

As honey is a completely natural product, it is subject to variation from flower to flower and season to season. In fact the flowers from which the nectar is taken determine its color and flavor. To fill a 500g jar the bees have to make 2million trips to over 10 million flowers.

Crystallization:

Crystallization is a natural process for all kinds of honey. It is not an indication of deterioration. On the contrary, it is the best proof of its purity. Warming the honey container in hot water, or leaving it out in the sun easily reverses the process. As refrigeration accelerates crystallization, honey is best stored at room temperature. It will keep indefinitely in a sealed jar. Honey darkens with age and the flavor becomes stronger. In Europe crystallized honey is preferred because of its smooth texture.

Getting spoiled during storage?

As refrigeration accelerates crystallization honey is best stored at room temperature. It will keep indefinitely in a sealed jar.

It doesn't contain fat or cholesterol. Honey is composed primarily of carbohydrates.

Honey is the only natural product that provides instant energy and does not need to be digested. 1 tsp of honey provides about 20 K cal of energy.

And it can be substituted for sugar.It is normally used as a natural sweetener.

Adding honey to neem water and taken regularly will not only make it delicious, but it also known to cleanse the system, improve your complexion and tone up over all health.

Fast food at home

Gone are the days when you had to rush to restaurants to savour your favourite food. Now you can afford to be a bit fanciful and busy yourself cooking foods that are out of the ordinary, right in your kitchen. Here is a selection of your favourite indulgences - Chinese grub, desserts, mock tails et al.


Schezwan style vegetables on crispy rice noodles.

Ingredients:
500gm mixed vegetables
(you can add cauliflower, mushrooms, carrot, baby corn, beans, beetroot, and capsicum etc)

For the batter:
4tbsp plain flour
2tbsp cornflour
1/2tbsp oil
a little water to make a thick batter
salt to taste
75gm rice noodles

For the sauce:
1and half tsp garlic (chopped)
1and a half tsp ginger(chopped)
1/2tsp green chillies(chopped)
2tbsp spring onions(chopped)
2tbsp oil
10red chillies (ground coarsely)
1/2tsp celery(chopped)
4tsp vinegar
1and a half tsp sugar
a pinch of ajinomoto
salt to taste
1tbsp cornflour (mixed with 2 tbsp water)
oil for deep frying.

Method:
Dice the carrots, and beetroot capsicums and string and chop the beans diagonally. Dice baby corn also. Make a thick batter with flour, cornflour, oil salt and keep aside for 10 minutes.

Dip the vegetables in the batter and deep fry over a high flame till crisp. Keep aside.

In the same oil deep fry the rice noodles they should puff up immediately. Remove from the pan and drain on a paper towel. Now make the sauce.

Heat 2 tbsp oil in a wok, add garlic, Ginger green chillies and stir fry for a few seconds. Add the onions celery and fry again on high flame for a few seconds. Add the ground chillies, sugar, vinegar and season with salt. Add one cup of water.

When it starts boiling, thicken with cornflour, stirring continuously. Add ajinomoto and fried vegetables, remove from the fire.

Arrange the rice noodles on a warmed serving dish and pour the vegetables mixture on them. Serve immediately.




Stir fried almond chicken.

Ingredients:

4breasts of chicken (diced)
2tbsp cornflour
3tbsp soy sauce
5tbsp oil
2 garlic cloves(chopped finely)
2 green peppers (cored, deseeded and sliced)
2 red peppers ( cored, deseeded and sliced)
3tbsp almonds (blanched)
salt and freshly ground pepper
1tbsp spring onions (chopped)

Method:

Put chicken in a bowl and toss in the cornflour and 2tbsp of the soy sauce and 2 tbsp oil.

Heat the remaining oil in a pan, add garlic, both the peppers and almonds and fry for 3 - 4 minutes. Remove from the oil and keep warm.

Stir fry the chicken in the oil left after frying the peppers for 4 - 5 minutes. Return the peppers and almonds to the pan, stir in the remaining soy sauce. Season with salt and pepper, add the spring onions and remove from fire.

Serve hot with noodles.






Chilly mushrooms Singapore style.

Ingredients:

400gram mushrooms ( washed and wiped)
1/2cup oil
2tsp fresh ginger (chopped)
3 garlic cloves
4 red chillies ( deseeded and chopped)
1/2cup tomato sauce
1/2cup chilly sauce (hot and sweet)
1tsp sugar
1 tbsp soy sauce
salt to taste

for garnishing:
spring onions finely chopped

Method:

Heat oil in a pan. Then add ginger garlic, chillies and fry for a few seconds. Add mushrooms and saute over high flame for 2 minutes. Add the rest of the ingredients and cook over high flame for another minute. Garnish with spring onions.

Serve hot over a bed of steamed rice.








Emerald fried rice.

Ingredients:

150gm cabbage (shredded)
2 capsicums (cored, deseeded and sliced)
1 cup spinach (shredded)
1 cup peas (blanched)
3 eggs (lightly beaten)
2 spring onions finely chopped
450grm of rice cooked
a pinch of ajinomoto
75gm ham finely shredded (optional)
salt to taste


For garnishing:
coriander leaves (fresh)

Method:

Heat 1 tbsp oil in frying pan and pour in the beaten egg, seasoned with a little salt. Allow to spread thinly over the bottom of the pan. When it becomes golden brown on the underside, turn over and cook the other side gently. Remove the omelet and cut into fine shreds.

Heat another tbsp of oil in the frying pan and add the capsicum and cabbage and stir fry for 1 minute, add peas and spinach and remove from the pan. Heat the remaining oil until it is smoking. Add the spring onion, then the rice and toss well till the rice is hot. Add the ajinomoto, cabbage mixture, omelette's shreds, ham and salt. Toss all together.

Serve hot.









Prawn capsicum sizzler

Ingredients:

200gm prawns (shelled and divined and cleaned )
1 egg white
1tbsp cornflour
and a pinch of ajinomoto
salt and pepper

For sauce:

1tbsp oil
2capsicum (deseeded and diced)
1tbsp ginger(chopped)
5tbsp chicken stock
1tbsp soy sauce
1tbsp chilly sauce or Tabasco
1tbsp corn flour
2tbsp water
oil for deep frying

Method:

In a bowl, mix he prawns, salt, pepper egg white, cornflour, ajinomoto and turn till prawns are coated. Heat oil in wok and deep fry prawns. Drain on a paper towel.

In another pan, heat 1tbsp oil and add the diced capsicum and ginger and stir fry for one minute. Add the chicken stock, soy sauce. Tabasco and bring a boil blend the cornflour with the water and stir into the wok to thicken the sauce. Add the prawns to the wok and heat for 20 seconds stirring throughout. Pour the mixture into a bowl.

Heat an iron sizzler dish until almost red hot. Pour the prawn and capsicum mixture on a wooden dish. It will sizzle for a few minutes.

Serve immediately.








Sesame Mushroom Toasts

Ingredients:

150gm mushrooms ( washed wiped and chopped finely )
1 tbsp oil
1 tbsp spring onion (chopped finely)
1 egg white (lightly beaten)
a pinch of freshly ground pepper
a pinch of ajinomoto
salt to taste
3 tsp cornflour
3 slices of thin bread(crusts removed)
75gm sesame seeds
oil to deep fry

Method:

Heat one tbsp oil in a pan, add the spring onion and stir fry over high flame for 30 seconds. Add the mushrooms and stir fry for 2 minutes or till they become dry. Cool and add the egg white, salt, Pepper, ajinomoto and cornflour.

Spread the mixture on the bread slices. Places and then press on the bread slices, mushroom side down, until they are thickly coated with the seeds.

Heat oil for frying. Carefully put the mushroom toasts in, spread side down and deep fry till they are golden. Lift out and drain and cut into fingers and serve hot with tomato chilly sauce.





Sweet corn and Vegetable salad

Ingredients:

200 gm mushrooms (sliced)
1 tbsp butter
2 spring onions
1 garlic clove (crushed)
1 capsicum (diced)
6 tomatoes (skinned, deseeded and diced)
a small tin of corn kernels
1 cup mayonnaise
2 tbsp thick cream
salt and freshly ground black pepper
a pinch of paprika powder



Method:

Heat the butter in a pan and add the onions. Saute for 30 seconds and add the mushrooms. Cook on high flame for one minute and remove from fire, cool. Add the garlic, capsicum, tomatoes and corn. Mix together mayonnaise, cream and season with salt and black pepper. Add the corn and vegetables to this and serve in a serving bowl. Chill well, sprinkle a little paprika before serving.

Turmeric

Turmeric

As a condiment, a dye or a medicine the turmeric or the haldi in Hindi has been a part of Indian cuisine and culture since time immemorial. There is absolutely no substitute for that pinch of yellow in Indian cuisine. This is a condiment used not so much for its taste, but for color and health. And it is used by bride and chef with the same fondness, for different purposes of course.

Turmeric is a member of the ginger family. Botanically called Car cum longa, this perennial herb grows to a height of 60cm to 90cm. A short stem bears lifted or raised branches. The rhizome varies in color from orange to reddish brown, which when dried and powdered is transformed into haldi or the turmeric powder.

Its roots go deep into the far east it is mentioned in the Bible as a spice and food coloring agent.

Later, it came to be one of the chief commodities in the European spice trade, that lead to so much exploration and colonization. In India, turmeric has been long cultivated and has even found mention in ancient Sanskrit scriptures. Due to its numerous virtues, turmeric has always been a must in Indian rituals, ceremonies and cuisine since ancient times. For example turmeric bath synonymously referred to as a beauty bath, is considered absolutely essential for the Indian bride because the rhizome is known to help the skin glow.

Turmeric forms the basis of Indian cookery. It adds the subtle flavor and provides color to food dishes like dhoklas, khandvi and lemon rice would probably look unpalatable were it not for this small but important spice.

Ayurveda and Unani practitioners prescribe turmeric as a blood purifier and tonic. Turmeric is also a very good antiseptic and an effective remedy for chronic coughs and throat irritation when mixed with a small quantity of milk and honey. For infants and children mix it with ajwain or caraway seeds.

The turmeric root is believed to be effective in the treatment of measles. The turmeric root juice is also known to work as a deworming agent. Local application of the juice cures certain skin diseases like ringworm and scabies.

And with such attention bestowed on our very own turmeric can we afford to ignore it? Obviously not.

Nutritive value: (100g)

Calories 349k.cal
Moisture 13.1g
Proteins 6.3g
Carbohydrates 69.4g
Fats 5.1g
Fibre 2.6g
Minerals 3.5g



Turmeric Bhurji:

2 hard boiled eggs, chopped;
2onions chopped;
1 tomato, chopped;
1 piece of fresh turmeric chopped,
1 green chilli chopped;
a few coriander leaves, chopped;
salt to taste;
butter.

Heat butter in a pan and fry the onions till golden brown. Add the remaining ingredients, except the eggs, and fry till the tomatoes are soft. Add the chopped eggs and mix well. Check seasoning and serve with hot buttered toast.



Turmeric Pickle:

4 sour limes;
2 pieces of fresh turmeric;
4 green chillies;
1tsp salt.

Clean the turmeric and cut it into fine strips. Extract the juice of two lemons and cut the remaining two into fine slices.

Chop the green chillies. Mix all the chopped ingredients. Add salt and put into a clean airtight bottle. Place the bottle in the sun for five to six days till the turmeric and lemons have softened.

Household tips

To clean cane  articles, mix table salt and borax in a little water  and apply with a sponge. The salt will strengthen the cane and the borax will clean it.

 Honey has a natural laxative property. Mix one tsp. of honey with one tsp. of amla "gooseberry" powder and take it every day at bed time. It is a time tested medicine for chronic constipation.

 Give children suffering from worms, 20drops of juice of raw turmeric mixed with a pinch of salt first thing in the morning daily.

 If the back screw of a ear ring is lost, cut half inch thick slice of eraser and use it to hold the earring in place of the screw instead.
 
 While trying out new recipes, place the recipe book or paper in a transparent polythene bag to avoid staining or damage of any kind.
 
 Empty lipstick cases come in handy for storing needles, pins etc.
 
 Improve your digestion by eating an over ripe banana and then drink half a glass of hot water.

 If you want to get rid of cock roaches mix some flour, sugar and boric powder with a little water and roll into small balls, keep the balls on shelves or in cupboards where cockroaches run about. 

Biscuits will remain crisp for a long time if you keep a piece of  blotting paper in the box in which the biscuits are kept or stored.

Cigarette odour vanishes from a room, if you burn a candle.

Before boiling the egg prick both the ends with a needle to prevent the yolk from leaking out.

If you do not have a refrigerator, pack the left over chutney in a green banana leaf, it won't get spoil ed.

Low calorie specialities

Treasure Holes

Ingredients:
2 tbsp oil
1 sliced onion
1/2cup capsicum
2 tbsp cornflour
1/2 cup milk
1 cup mushroom
seasoning to taste
1/2 cup coriander leaves 
6-8 bread slices
1tbsp green chilli chopped


Method:


Fry onion slices and capsicum julienne till onion slices are slightly transparent.
Add 2 tbsp of cornflour. Add milk and mushroom. Cook till it boils and thickens.
Mix with seasoning, chilli and coriander leaves.
Cut out bread circles from 4 bread slices.
Keep these over another bread slice to give an 8 edge figure.
Spoon the filling into the hole.
Bake for a few minutes in a preheated oven.
Serve hot you will be asking for it more and more.

Low calorie specialities - Spicy corn slices

SPICY CORN SLICES

Ingredients:

1 big corn cob
6 bread slices
 breadcrumbs
 butter to dot
 1tbs oil
 1onion sliced
 1capsicum julienne
 ketchup
 salt, chilly powder
 2tbsp breadcrumbs.


METHOD

Remove corn from corn cob. Pressure Cook, adding salt, water. Cut out big rounds from bread slicers using moulds. Fry onion and capsicum and add ketchup, seasoning and boiled corn. Pile this filling over round bread slices, sprinkle crumbs and dot with butter. Bake in a hot Owen for 5 minutes or till they are golden brown. 
Your tasty spicy corn slices are ready to eat. 

Low calorie specialities

STEAMED SQUARES

Ingredients:
 250 grm sooji (semolina)
 salt to taste
 11/2cup curd
 1tbsp oil
 1tsp cumin seeds
 1tsp mustard seeds 
 1packet Eno
 1cup sliced mushroom
 2-3capsicums (chopped0
 2-3 tomatoes
 1tsp red pepper
 1tsp mint leaves
 4-5 green chillies ( grounded)
 4 tsp anardana (pomegranate.) (ground)
 salt


METHOD:
 Roast semolina in a dry karahi (big frying pan),and cool. Add salt and make a thick batter using curd. 
 Add seasoning of mustard and cumin seeds.
 Boil 3 glasses of water.
 Mix Eno with semolina batter and transfer to agreased thali. Layer 1/2" thick.
 Sprinkle mushroom mixture over it.
 Pour the rest of semolina mixture with green chilly mix.
 Steam for 15 minutes and take out and cut into 11/2" squares.

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Low calorie specialities

In today's fast paced life everyone is health conscious and wants to cut down on fats and high calorie food stuffs. Here are a few deliciously surprising low fat specialities, prepared just for you.


LOW FAT CRUNCHY PIZZA


Ingredients:

4 cups maida
a pinch of salt
1/2 cup lukewarm water
1tsp sugar
2tsp oil
1tbspn dry yeast (heaped)
ketchup to spread on base
onion, capsicum and mushroom
1 cup bread crumbs to sprinkle
1 tbsp cheese spread.


Method:


Mix oil, sugar and yeast in lukewarm water. Stir well to dissolve.
Mix and stir maida and salt.
Add yeast mixture to maida and make a soft dough.
cover and keep in warm place for 4 hours.
Make big balls and roll like chapatis .
Bake in an Owen at moderate temperature for about 8-10 minutes.
Remove from oven, put ketchup and cheese spread on base. Give a layer of vegetable filling, sprinkle breadcrumbs and bake till the top becomes golden and crisp.
Cut into wedges and serve.
Your tasty low calorie, low fat crunchy is ready to freeze your taste buds.