West Indies Coffee

When I was on the lookout for some coffee/tea recipes,I came across this West Indies coffee.After browsing various sites,I saw that it had to be prepared with a pinch of salt-yea literally,u have to add salt!I was intrigued by this idea.I tried it and it was yum.

I used:

Milk- 1 cup
Instant coffee-1 teaspoon
Brown sugar- to taste
Salt - a pinch

1. In a cup put in the brown sugar,salt and coffee powder.
2. Heat milk and pour into cup.
3. Stir and sip!

The taste was different with the brown sugar and salt butI liked it. In this pic you can see a really big muffin that we had with coffee.You can imagine how big it is as 4 of us shared that cake!

Anyways,with this warm cup of coffee I wish all my readers,friends and blogging buddies...

A very happy and prosperous New year
Filled with
All that is
Best and beautiful in life...

Happy cooking...

Semiya Upma - Quick fix breakfast

I was really surprised when I realized that I had not prepared semiya upma for a long time.The packet of Semiya that traveled with me from India was lying there in the pantry almost forgotten,behind other 'popular' food stuffs.I picked it up for breakfast a few days ago.

This is one of the quick fix breakfast/dinner dish and we can make it as interesting ,I mean,tasty as we want. The things you put in to this upma can range from carrots,beans,peas,corn to any of your favorite vegetable to roasted groundnuts,cashews etc.

I used:

Vermicelli/Semiya-2 cups
Mixed boiled vegetables-1 cup[carrots,peas,potato,beans]
Onion-1 sliced
Tomato-1 small chopped
Ginger-1/2 a teaspoon grated
Red chillies-4
Curry leaves- a few
Mustard-1 teaspoon
Jeera-1 teaspoon
Oil-2 teaspoons
Salt to taste
Roasted cashew-a few to garnish

1. In a pan roast the semiya till ti turns brown.Keep aside
2. In the same pan heat oil and put in mustard,jeera and when it splutters add the red chillies and curry leaves.
3. Put in the onion and ginger and saute till onion is transparent.
4. Next in goes the tomato and cook till soft.
5. Add the boiled vegetables and 3 cups of water and bring to a boil.
6. Put in salt and simmer.
7. Add the roasted semiya little at a time and stir to mix.
8. Cook till the water is absorbed and the semiya softens when a few strands are pressed between the fingers.
9. Remove from heat and serve garnished with cashews.
   

This can be served with sambar / coconut chutney / pickle / plain yogurt. It tastes well on its own too..

Note:

• Pre roasted varieties of vermicelli are available and they can be used directly.
• While boiling the vegetables cook till they are almost done as they will further cook along with the vermicelli.I usually microwave the vegetables and in the mean time roast the vermicelli and chop onions and tomatoes.You can also pressure cook the vegetables.
• Usually,the quantity of water to be added will be given on the pack.Adjust accordingly.If too much water is used,it will turn mushy.
  

Happy cooking...

Cabbage rice

When there is rice leftover from the previous meal,I love to convert it to a one pot meal.An addition of any kind of vegetable,some spices with the rice can take the left over rice to new heights.Sometimes even the absence of spices makes it an interesting dish like this cabbage rice.

This rice can be put together in a matter of minutes and has minimum spices and is best for someone who like to have a meal without spices.The aroma of spices may induce nausea when you are expecting your bundle of joy and since this has no overpowering spices,it is ideal dish.Moreover it just takes a few minutes to prepare and also has the some vital nutrients.

I used:

Cooked rice-2 cups
Cabbage-1 cup,grated
Capsicum-1 ,cut into strips[I used red]
Onion-1 small,finely chopped
Cumin seeds-1 teaspoon
Pepper powder-1 teaspoon[Increase or decrease to your taste]
Oil- 1 teaspoon
Salt to taste
Finely chopped spring onion greens to garnish

1. Heat oil in a pan and put in cumin seeds.
2. When they splutter,add onions and saute till transparent.
   
3. Put in the capsicum and cabbage and saute for 3-4 minutes.
4. Add rice,salt and pepper.Mix well.
5. Serve warm garnished with spring onion greens.

A tasty meal ready in a matter of minutes!!


Note:

• You can use butter instead of oil to saute the vegetables.
• If serving this to children you can sprinkle a little grated cheese instead /along with spring onions.
• Can use green chillies instead of pepper powder.

Happy cooking...

A peek into the past -Best of 2009

Looking back I see two glorious years of blogging.In a few days my bloggy baby is set to celebrate her third birthday.This post is more like what I did this year[2009] and take account of things that were good and appreciated and also look at things that would need some changes.

First some statistics….

The number of posts each month were not consistent. Events in the home front,some technical problems in my site kept my posts low for a few months.I have a total of 170+ posts this year.
Last year I had posted 136 recipes.Compared to last years,this year has seen almost 40 posts extra!Am really glad that this year went on pretty well.

On the other side the new things that are here this year are:

• A series on nutrition titled – Nutrition demystified
• Did a guest post for Srivalli's spice your life blog titled –Nutrition for children.
• A new column titled 'Food review' where I share my experiences of locating and savoring vegetarian food in China.
• I even won a cook book this year for the recipe –Buckwheat noodles with vegetables.The prize was Cynthia’s 'Carribean cookbook-Tastes like home'.
  

My blog played host to a number of events this year.

1] AWED-Korean -[[Announcement]No.of entries – 20

2]RCI-Jain cuisine-[ Announcement No.of entries -13

3]Think spice-Think sesame seeds-[Announcement] No.of entries - 27

4]Let’s go nuts-coconut - [Announcement] No. of entries - 50

5]AFAM-Kiwi fruit -Announcement No.of entries - 11

The events that I conceived and hosted here-

Tasty bites for toddlers -[Announcement].This event is mainly to create a hub for toddler recipes and got a total of 42 entries.

The roundups of all these wonderful events can be found in the side bar.

This year I participated in a number of blog events too.One great thing about these blog events are that they create a sense of eagerness to try out new recipes!The new ingredients and the adaptations are something to look forward to.

I have joined in two cooking communities

-ICC-Not to be mistaken for cricket. This is Indian cooking challenge where we try out authentic and traditional Indian dishes..

-Taste and create-In this we are paired with a partner blog and we prepare the dishes from that blog. This is a way of appreciating the dishes from other bloggers.

Now coming to the tasty part...

The kitchen at Seduce your taste buds churned out a lot of Indian dishes and quite a few Inter-nation dishes as well.Sharing with you a few clicks I liked




These may not be the best but they are definitely my favorites.

This year I have been cooking more for the blog. Almost a new recipe everyday but for some reason or the other I was not able to post them then and there and now I have a huge backlog of recipes waiting to find their place in the blog.

After cooking and writing for the blog I must say that my cooking skills have greatly improved. I have tried many recipes from other cuisines as well as cooked my favorite.

So what for next year,you ask?There are so many that my head is spinning just thinking how much I can cover in a year.But I would like to

1. Finish the cookbook that is taking baby-steps.
2. Get my own domain for I want to make a lot of additions /changes in the layout.
3. Try out more recipes from international cuisine.
4. Start some new series,topic yet to be decided.
5. Apart from this...Well,take blogging as it comes!! :)

Oh my ,I almost forgot,I have loads of Indian recipes to by tried.I am a huge fan of Indian food you know!Indian cuisine is as rich as its culture and there are so many dishes to experiment!!When will I ever cover them all!!!!A life time..May be yes,maybe no..Let's wait and see..

Last but not the least,if not for the support and encouragement of my friends,blogging buddies and my visitors,I wouldn't have come this far.All your words have definitely made be strive to be better than the best.

So dear friends,blogging buddies and visitors and well wishers-Thanks a lot for your kind words,support and encouragement...

This post goes to Srivalli's Best of 2009 event....

I know this a rather long post so before I sign off for the day ,let me flash this crispy crunchy snack we had last evening.I know many are going to call me ‘evil’ but they were too good to be savored alone so here is a platter for you…

Though they do not look ‘traditional’, these are our favorite ‘Ulundhu vadai’ served with Coriander chutney

Happy blogging...

Badam Kheer

I started the ritual of taking almonds everyday when I was in my second trimester.After losing weight due to the so-called 'morning sickness' [which seemed to extend to - noon, evening and even late night sickness for me!] I felt I need some 'extra' nourishment

Mom would soak a few almonds the night before and blend the blanched almonds with a little milk and mix it with warm milk.This would be my first drink of the day.Sometimes I used to make a change in this routine and blend in a banana, a few seedless dates and have it as milkshake. It was a relief from the sweltering mid-day heat.

At the end of the third trimester I noticed my tresses were thicker and I had less hair fall. My skin was considerably better than before. Should I attribute this to my pregnancy hormones or to these nuts,or to both!!? I don’t know…..

But what I do know is that almonds have always been considered as symbol of luck, good health and good fortune.

Once upon a time they were considered to be too fatty and shunned by many. But the recent research has proved quite the opposite.

Almonds are packed with proteins and contain Mono Unsaturated Fatty Acid [MUFA] – a health promoting fatty acid found to help reduce the incidence of heart diseases.

It also has Vitamin E which is an antioxidant and also the store house of zinc, selenium, copper, potassium, phosphorus, biotin, riboflavin, niacin and iron.It also has Folic acid which is very important when you are pregnant.

So in a nutshell -These nuts prevent cancer, protect against heart diseases, lower cholesterol,have anti oxidant properties, and are loaded with protein, minerals and Vitamins.

Last but not the least – a fact every lady would love to hear.Almonds too have their share of beauty aiding properties.It can be used as a mild bleaching agent when mixed with milk cream and ground with the paste of fresh rose petals. When applied daily, this paste keeps the skin fresh and young, delays onset of wrinkles, blackheads, dryness and even pimples. Almond oil can be used to soothe steam burns/inflammations.

The facts are just as fabulous as the nuts! It’s hard to understand that something that tastes so good can also be good for our health!!!

After finding a bag of these healthy nuts in the pantry,I decided to prepare a simple yet delicious Badam kheer.My initial plans were to bake a cake but after a lot of blog hopping and drooling and a pinch of laziness,I settled upon this kheer.[Yes,it was almost evening by the time I finished visiting my favorite blogs!]

Kheer from North India is similar to south Indian payasam and this badam kheer is also a famous Pakistani dessert!



I used:

Almonds/Badam - 25 numbers
Milk - 3 cups
Sugar-3 teaspoons
Cardamom powder- a pinch
Saffron- a few strands,soaked in a teaspoon of warm milk
Pista nuts to garnish

1. Put the almonds into a bowl with water and microwave on high for 2 minutes.
2. Remove from microwave and when cool enough to handle,slip off the skin.
3. Grind the blanched almonds to a smooth paste adding a little water.Take care not to make it watery.
4. Meanwhile heat milk in a deep vessel microwave milk on high for 5 minutes.
5. Add sugar,almond paste,cardamom powder and saffron.Mix well.
6. Microwave on high for 5 minutes ,stirring once in between.
7. Let it stand for a couple of minutes before you remove it from the microwave.
8. Serve warm or chilled garnished with roughly chopped pista nuts.
   

Note:

• You can microwave a little longer to get a thicker version of badam keer.
• I had very few strands of saffron remaining and they they were not sufficient to impart color to the kheer but the taste was excellent with a hint of saffron!
• You can also add 1/4 cup cream during the last minute of cooking and get a creamier kheer.
• Adjust sugar to suit your taste.
  
  Updated:Sending this to Food for 7 stages of life-4th edition,hosted by Radhika and Sudeshna
  
  

With this lovely kheer I wish all my friends,well wishers and my blogger buddies-

A merry Christmas and happy holidays!!!

Saffron-apple rabri

We have about 3 dozens of organic apples-Thanks to hubby's friend who them passed over to us straight from the farm.Had it been summer ,it would have vanished in a couple of days either as a fruit salad or as juice.But in winter no one is in a mood to eat fruits of any kind other than strawberry.After raking my brains I experimented with this rabri and it did turn out well.

Rabri is a dessert famous in Rajastan and Hariyana.It is also found in the Pakistani cuisine.There are two types of Rabri-the sweet and the savory varieties.The savory one is made with flour and buttermilk and masala,salt and cumin are added for flavor.

I prepared the sweet version in the microwave.Lil angel was a little skeptical to try it out but after coaxing her and feeding a spoonful she was delighted.I have added a small dose of saffron to add to the richness of the dish.



I used :

Milk -3 cups
Condensed milk-2 tablespoons
Apple-1 large,peeled ,cored and grated
Saffron-a few stands,soaked in a teaspoon of warm milk
Cardamom powder- a pinch

1. In a microwave safe bowl,put in milk and microwave on medium heat till the milk reduces to 3/4th the original quantity.It took 8 minutes in mine.Stir twice in between.
   
2. Rub the saffron into the milk in which it has been soaking and add it to the bowl along with condensed milk,apple,cardamom powder.
3. Mix well and microwave on high for 2 minutes.
4. Let it stand for another 2 minutes.
5. Remove from microwave and serve warm / chilled.

An easy dessert ready in 10 minutes!!


Note:

1. Use a deep bowl to prevent milk from spilling over.
2. I did not add sugar as the condensed milk and apple imparted sweetness to the dish.
3. Use sweet apples only otherwise the taste is spoilt.
4. If you prefer,you can use the apple by grating it without removing the peel.
   
5. You can also garnish them with nuts and dried fruits.

I am sending this warm bowl of Saffron-apple Rabri to DK for the event JFI-Saffron.

Happy cooking...

Awa shanzhai

This weekend was rather cold yet that did not deter us from going out for dinner last Sunday evening.Blaming the harsh weather[as though we need a reason to go there!!!] we dined at our regular hotpot. In spite of the weather it was crowded and after enjoying the piping hot dinner we were shivering in spite of the warm clothing went we walked out!!The temperature had plunged to - 8 degree Celsius and we could feel the sudden change in temperature as soon as we stepped out of the restaurant.

We hurried home and the only person who did not like the idea of coming home was lil angel!She still preferred to go out again and we had to pull her indoors!!!

So if I had been to hotpot why this post,I have already written about it,you might say,rite?

I thought I would share a dining experience that 'happened' a few months ago,maybe a year.The photos were in my folder and I had totally forgotten about them until I found them this weekend when I was searching for something else!

This restaurant is situated a little away from our home and is a nice place to have vegetarian food .[By now you must be aware that its pretty difficult to find vegetarian stuff at restaurants].This restaurant showcases the delicacies of the Miao and Tujia minority.You already know about the Miao minority from my previous food review post ,so let me tell you what I learnt about the Tujia minority.

The Tujia people have an ancient history dating back to 2000 years.They live around Hunan, Hubei, Sichuan, and Guizhou in china.They are spread elsewhere too.

The Tujia cuisines are all about the sour, fragrance and spicy taste. It pay particular attention to the spicy stuffs and use condiments such as the chili, pepper, prickly ash pepper, garlic, shallot, Chinese chive.Their food is primarily rice and corn,sometime potato and sweet potato,wine brewed out of glutinous rice and pickled vegetables.

Remember the Szechwan fried rice and the Szechwan noodles?Yes, those spicy dishes that have been created as a fusion with the local cuisine have roots from Sichuan,China where the people favor spicy and sour foods.

Now back to our restaurant….

The restaurant is tastefully decorated with huge painting depicting the lifestyle and people in the Sichuan region.

The ground floor has a large dining area with a number of tables and ‘not-so-comfortable’ chairs. But if you go there a couple of times you really wouldn’t mind the chair.

The first floor has a dining area in the center and all along the sides are small cubicles for private dining. No hike in pricing for choosing either of the dining areas. There are bamboo partitions in between 2 cubicles that can be rolled up when you take 2 cubicles to accommodate more people. The waitresses are dressed in traditional clothing.

The menu card is very interesting! This is one of the reasons I like to go to this restaurant.The dish is beautifully photographed and the name of the dish is written in Chinese and English. Since it is well known for its spicy cuisine, there is a picture of a chilly or two near the name of the dish indicating the degree of spiciness and those with no chillies are almost bland.


They serve weird dishes too[Weird dishes according to me] but I rather not mention them!

Well, my favorites are cold noodles, a salad of roasted peanuts and crunchy radish.Apart from that lil angel and I like Potherb cake of Miaojia style[16 RMB].It is a dessert made with pumpkin.



Chinese grandma’s hamburgers[22 RMB]..Its vegetarian but don’t know why it is named so.It is a dish of soft buns with depressions in the center.


They provide a vegetable sauté that is put into the depressions and savored.The vegetable tastes like banana blossoms to me but I really don’t know which vegetable is there in it!



Fried sliced potato in Iron plate[18 RMB].

Well,there is an interesting story here.The first time I went there,I was eager to try this one and ordered it.The piping hot potatoes appreared and they looked so appealing.I wanted to dig into it that very second but then thought I will click a couple of pics to share with my parents 'boosting' about the vegetarian dishes that I 'discovered' in my town.

After the photo session I was about to pick up a slice of potato when hubby stopped me and said 'This doesn't look like potato,mat be its a slice of meat',I put back the 'potato' and the chopstick and waited to ask the waitress what it was.A cute girl came and smilingly replied in a casual tone,'Oh that!,Its pork.It's tasty with fried potatoes'.Gosh!!I was shaken.Thanks God, I didn't taste it.So putting the dish away we ordered another one.

The waitress removed the 'non-veg potato' after the right one was served.Thank God for that too coz when we traveled to a place called Hangzhou in China a couple of years back,something similar to this happened and the chef simply came to our table and removed the meat pieces and made it 'vegetarian' for me!!That too this happened in one of the famous star restaurants there!I never take chances from then on.

Now back to the topic,the picture in the menu card didn't say anything about pork being added to it.After poking and prodding the dish I was finally convinced that it was vegetarian and was too hungry to click another pic.The taste was good but quite oily.


We also had a dish of mushroom and baby bok choy in a tangy gravy.I don't remember how much it cost but can definitely remember its yummy taste.



Updated

Last weekend we dined here again and I found that they had brand new menu cards with a lot of vegetable / vegetarian dishes!!

Here are some of the dishes I tasted...

Yummy Eggpalnts with beans.The eggplants were soft and the beans crunchy,a lovely spicy combo!!

The menu card said Spicy cabbage but the dish did not live upto its name!It was good but very tangy and not at all spicy!

Protein rich dishes from Seduce your Tastebuds

Proteins are found in meat ,poultry, fish, eggs, milk, cheese, yogurt , legumes, grains, nuts, seeds and vegetables.Here are some vegetarian dishes brimming with protein.

Appetizers / Snacks

Chilli Tofu - Vegan Chilli Paneer
Dahi Papdi Chaat
Chinese sesame Tofu
MW green peas dokhla
Kollu paruppu masal vadai - Horsegram - lentil fritters
Sprouted Green Gram Fritters
MW khaman Dokhla
Soya Crisps
Rice crisps
Ulundhu vadai
Thayir vadai
Ambaday
Paruppu vadai with herbs
Falafel
Bajji
Onion pakoda
Palak PakodaSpinach Fritters
Fried tofu fingers with black magic dip
Kuzhi paniyaram
Boondhi
PJ sandwich
Channa Chaat
Channa Salad

Soup

Bonda Soup
Tofu Soup with Moong Noodles
Carrot Lentil Soup
Hearty lentil soup
HariraMoroccan Lentil-Tomato soup
Hearty Pasta and vegetable Soup


Breakfast / Dinner

Kollu Idli-Horse gram idli
Rava Pongal
Galettes De Sarrasin French Buckwheat crepes
Sprouted Moong dosai
Soya Cornmeal Dosa
Tofu Masala Roast
Colorful And Healthy vegetable Parathas
Vegan Pad Thai
Ven pongal
Tofu Stuffed Parathas
Vegetable Paneer Paratha
Masala Buckwheat Parathas
Paneer Parotta
Mere Lazywala Maggi
Moong dosai
Instant Kambu-Oats Dosai
Instant Ragi Dosai
Ragi Adai with herbs
Cormmeal Dosa
Kollu Dosai - Horsegram Crepes
Oats Sago Adai
Soya bean Dosa
Multi flour dosa
Adai
Onion roast
Koolu dosai/Horsegram dosa/Horse gram crepes
Uthappam
Masala dosai
Masala Idli
Idli upma
Idli
Puttu and kadala curry
Curd aval
Buckwheat noodles with veggies
Buckwheat poori
Cheesy pasta
Moroccan Spaghetti
Full of fiber pasta
Vegetable Lentil Sevai
Mirani Kichidi
Daal Pakwan
Purple cabbage-Tofu parathas
Oats Idli
Fruity Breakfast Crunch


Lunch varieties

Carrot Rice with Flaxseed spice mix
Purple Cabbage Rice with Paruppu Podi
Chickpea Rice / Chickpea Pulao and bread raita
Sambar sadham
Vegetable Pulao
Soya Capsicum Pulao
Bisi bele huli anna
Arisi paruppu sadham
Tovvay anna and gojju
Curd rice
Peas Pulao
Spicy channa pulao
Kollu Paruppu Podi -Horsegram lentil Spice mix to go with steamed rice
Tofu Peas Pulao

SIDE DISHES


Amma's Huli
Poriccha Kootu
Soya bean Kurma
Lilva beans Tomato sambar
Carrot Bok choy Kootu
Paruppu Podi
Menthe Hittu - Fenugreek - Lentil spice mix
Sambar
Sambar in Microwave
Mangodi Ki Khadi
Braised Tofu with vegetables
Sprouted fenugreek sambar
Kollu kadaiyal
Kollu Rasam
Spicy Moong dhal rasam
Heeray kaai thovvay
Garlic dhal
Easy dhal
Groundnut gravy
Pachai payaru kadaiyal
Ful medames
Lentil dumplings in spicy yoghurt gravy
More Kuzhambu
Chole
Rajma Masala
Pavta batata
Tofu bhurju
Southwestern tofu scramble
Garlic chives beancurd stir-fry
Kadalai kuzhambu#2
Kala Channa in Spinach Gravy
Paruppu urundai masala kuzhambu-Steamed lentil dumpling in masala gravy
Punjabi Rajma Chawal
Peanut chutney
Tomato onion chutney with lentils
Kaalu chutney
Paruppu rasam
Kaala Channa in tomato Onion gravy
Coconut chutney
Green coconut chutney
Ulundhu Thuvaiyal
Beans Paruppu Usili
Vazhapoo paruppu usili
Kothamalli podi -Coriander-Lentil spice mix
Flax seed chutney Podi
Tomato Peanut Chutney
Mixed vegetables and tofu masala gravy
Tofu Palak - Vegan Palak Paneer
Shahi Panner Kofta Masala
Turkish Haydari
Jajeek- Iraqi cucumber Yogurt Dip
Herbed Yogurt Dip
Restaurant style Paneer Butter Masala
Gujarati Dal

Salads

Sprouts and bhel salad
Kala channa sundal
Sprouted horsegram/kollu sundal
Simple Channa Salad
Rajma sundal
Gram dhal sundal
Groundnut sundal
Blackbean salad
Sprouts at home
Boondhi raita
Udhin hittu raita
Capsicum raita
Cucumber raita
Nellikkai raita
Beetroot raita
Tomato raita
Pancha ratna raita
Kothamira perugu pachadi
Carrot raita
Kiwi raita
Banana raita
Potato raita

SPREADS

Hummus

DESSERTS

Rose flavored Agar Agar pudding
Microwave Dates Fugde
Shondesh
Pista Shondesh
Shrikhand
Varo |Praline with mixed nuts
Coconut payasa
No cook fruit and nut squares
Amrakhand
Ada Padhaman
Jackfruit payasa
Forbidden rice pudding
Gulab jamun
Kaala Jamun
Rasmalai
Instant milk halwa
Haal obittu
Happala karadha payasa
Fruity yoghurt # 1
Fruity yogurt # 2
Strawberry Yogurt

Beverages

Banana Peanut butter Smoothie
Chocolate Milkshake
Coffee banana soy milkshake
Choco oats banana milkshake
Strawberry tofu smoothie
Chocolatey banana tofu smoothie
Breakfast shake
Strawberry banana milkshake
Strawberry Milkshake
Apple milkshake
Banana milkshake
Mango milkshake
More
Spiced buttermilk
Cucumber buttermilk
Kiwi cucumber lassi

BASICS

Homemede paneer

Vegetables too have a small amount of protein and combining food stuffs increases the quality of protein. Take a look at the recipe junction and play around with the dishes to make your meal healthy and tasty!

Happy cooking…

Protein deficiency – Protein part 4

When the body is not getting enough nutrition, it sends some signals or rather warning signs that we must heed to and take immediate action.

The symptoms of protein deficiency can be physiological, physical and mental.

The usual ones are

1. Edema – fluid retention / collection of fluid beneath the skin.
2. Weight loss
3. Thinning of hair/ reduced pigmentation of hair on the scalp or body /hair loss
4. Ridges in the nails
5. Changes in the skin – reduced pigmentation,rashes,dryness
6. Muscle weakness / cramps /soreness
7. Cuts / wounds/bruises heal slowly
8. More prone to bed sores / skin ulcers
9. General weakness , no willingness to work
10. Fainting
11. Difficulty in falling asleep
12. Headache
13. Nausea/stomach pain
14. Moodiness
15. Severe depression
16. Anxiety

Note:

The symptoms listed above can be seen in other disease conditions also.In case these symptoms are present ,it is wise to see a physician to evaluate the situation because they need immediate attention no matter what caused thesem.

A simple blood test is sufficient to determine if one suffers from protein deficiency. There are various modes to get the protein into the system, starting from high protein oral diet, supplements to intra-venous methods depending on the severity of the situation.

Now coming to the deficiency diseases,it often strikes children and here is what happens.

Protein deficiency is aggravated when there is war,famine or over population,ignorance about nutrition.It is the cause of ill health and death in the developing countries.When protein and calories are deficient in the diet it leads to a condition called -Protein energy malnutrition.

When protein energy malnutrition hits the children it lead to

Kwashiokor;
Marasmus

In Kwashiokar,the child is characterized with edema,irritability,anorexia,skin ulcers and enlarged liver,distention[swelling] of the abdomen,thinning hair,loss of teeth.

Recent studies suggest that a deficiency of antioxidants and micro-nutrients coupled with protein deficiency is the cause for kwashiokar.

Until the baby is on breast milk,mother's milk provides the proteins.When the child is weaned the diet lacks the necessary amounts of proteins and in the risk groups,this is seen when the baby is put on a high carbohydrate diet[plenty of starchy foods] immediately upon weaning.The chance of Kwashiokar increases after the age of 18 months of life.

This condition can be treated by placing the child on the appropriate diet after proper evaluation but the damage done to the system will have a long term effect on the physical and mental well being.

In marasmus,the child looks emaciated and there is severe loss of weight,dry skin,loose skin folds.The child may be fretful,irritable and voraciously hungry.This condition occurs prior to age1.

Though the recovery is better when compared to kwashiokar,the steps have to be taken at the earliest.Apart from correcting the deficiency ,the complications of maramus like infections,dehydration also have to be dealt with.

If a child is suffering from marasmus for a long time before it can get help,it reaches the point of no return as the body is degraded to such a level that it cannot handle even a small amount of protein and ultimately leads to the death of the child.

Protein deficiency in adults may be due to poverty or unguided diets.Adults may also be prone to protein deficiency if they do not take additional protein when they are recovering from trauma/ illness/surgery.

So if at any time you want to make a drastic change in the diet or recovering form illness, pregnant/nursing be sure to consult a dietitian /physician because increase/decrease in protein will do more harm than good and taking the right quantity of proteins is very essential for the overall well being of the body.

Heeraykaai Thovvay

One of the dishes that I wanted mom to prepare for me when I went to India was this Thovvay prepared with ridge gourd and toor dhal.[Heeray kaai-Ridge gourd;Thovvay -dhal ].It is fairly simple to prepare and this is the first dish that comes to my mind if I am bored of the same old sambar to go with rice.

Mom used :

Toor dhal – ¼ cup
Ridge gourd -1

Seasoning :

Oil -1 teaspoon
Mustard- ½ a teaspoon
Split urad dhal-1/2 a teaspoon
Gram dhal-1 teaspoon
Green chilies-2 ,slit
Asafoetida powder- a pinch
Curry leaves a few

Salt to taste

Lemon juice-to taste[optional]

1. Pressure cook the dal with enough water till soft.Mash lightly and keep aside.
2. Peel and chop ridge gourd into 1/2 " cubes.
   
3. Heat oil in a small pan,add mustard,urad dhal,gram dhal and wait till the dal turns brown.
4. Put in asafetida ,slit green chillies and curry leaves and wait till the curry leaves crisp.
5. Put in the ridge gourd and add a little water and cover and cook till the vegetable is soft but not mushy.
   
6. Put in the cooked dhal,add salt and mix well.
7. Bring to a boil and remove from flame
   
8. If using lemon juice, add to the dal mixture when it is luke-warm.
9. Garnish with coriander leaves[optional]
   

Serve with steamed rice and sour stew.

Note:

• You can also prepare this with moong dhal.
• Green chillies gives a nice taste to the dish but you can also use red chillies.
• Can use ghee instead of oil.
  

Here is another Tovvay served with a sour stew prepared with sun-dried vegetable featured as perfect pair.Also read how these this 'made for each other' dish is brimming with goodness.

Happy cooking...

Functions of proteins- Proteins part 3

What do proteins do for us? Or why do we need proteins!!

Well the reasons /its functions are plenty.

1. Building and repairing the body tissues .
2. Protein is also a source of energy.
3. Needed for the formation of enzymes and hormones.
4. They are required for the various bodily functions like nutrient transport, water balance, and muscle contraction to name a few.
5. They keep our skin nail and hair healthy.
6. Protein is needed to keep our immune system going[It builds our resistance to diseases].

Though there are a few more they may be too technical so I have just listed out some of the functions.


The need for increased protein consumption is high for certain groups of people – Pregnant women, infants and young children and patients recovering from illness. Nowadays athletes and weight trainers too are on a high protein diet.

Note:

In case you want to start on a high protein diet please get the advice of your physician / dietitian before you start. Unguided high protein diets may do more harm than good..

Simplest Tomato Soup

This is again one of the simplest soups I have prepared.You can omit coriander in this recipe but by adding it ,the soup gets a lovely aroma and wonderful flavor!!

I used:

Tomato -4,large
Onion-3 tablespoons,finely chopped
Garlic-1 tablespoon,finely chopped
Oil-1 tablespoon
Coriander leaves –a handful,finely chopped
Salt and pepper to taste

1. Blanch tomatoes. You can either do it on a stove top by making a couple of slits in the tomato and drop it into a pan of water. Wait till the skin peels and remove from heat. Alternatively the same can be done in a microwave too.
2. Remove the peel and puree the tomato without adding water.
3. Heat a pan with oil and sauté onion and garlic till soft. Add the coriander leaves and sauté for a minute.
4. Put in the tomato puree [adjust the consistency by adding water,if required]
5. Bring to a rolling boil and simmer for a couple of minutes.
6. Remove from flame, add salt and pepper and serve hot.

• Adding coriander leaves while cooking brings about a wonderful aroma and taste.
• You can also use butter to sauté the onion and it will heighten the flavor.

Happy cooking…

Biological value [BV]-Protein part 2

Ever heard of this term? Nothing too complicated…. It the value that tells us how best a protein is absorbed and utilized by the body. So higher the biological value of protein the better the body can absorb, use and retain it as lean muscle mass.

Generally animal sources of protein, namely from meat ,poultry, fish, eggs, milk, cheese and yogurt are said to have high biological value proteins.

Proteins from plant sources – legumes, grains, nuts, seeds and vegetables are classified as low biological value proteins.

Here is the biological value of some foodstuffs

Whey protein – 104
Egg protein – 100
Cow’s milk – 94
Beef protein – 80
Casein – 77
Soy protein – 74
Wheat gluten – 64
Bean protein – 49

Here 100 is taken from the value of egg. So the food stuffs having more nitrogen than whole eggs will have a value more than 100.

There is one point that has been under criticism. These values don’t change when the protein is cooked or its value when it is absorbed by the body. For example, the raw food[vegetable /plant source] will have a tough cell cover and lesser digestibility than the same food which is cooked. Moreover the exception of digestibility in calculating the biological value of protein leads to misunderstanding and misinterpretation when you want to decide if a food has high / low biological value.

The biological value of the diet will also depend on the age, height, weight, sex , recent diet etc and also the biological value of the same food will vary from species to spices .But a high biological value protein will be utilized far more effectively than a low biological value source irrespective of the above sources.

Peppered Carrot-Capsicum rice

A couple of days ago,I was bored of having a regular Indian lunch.I wanted something different and my taste buds craves for something spicy!I was surprised that I even wanted to eat anything spicy!May be it was the weather..Anyway,I prepared a quick rice dish in the microwave and enjoyed a lovely lunch of piping hot peppered carrot-capsicum rice!.




I used:

Rice-1 cup
Carrot-1 small,grated
Capsicum-1 ,small,chopped
Onion-1,small,finely sliced
Ginger-garlic paste-1 teaspoon
Curry leaves- a few
Cumin seeds-1 teaspoon
Freshly ground pepper-1 teaspoon
Salt to taste
Oil-1 teaspoon

1. Wash and soak rice for 15 minutes.After 15 minutes drain and keep aside.
   
2. In a microwave safe bowl put in oil,cumin seeds,ginger garlic paste,onion,curry leaves,carrot and capsicum and mix.
3. Microwave on high for 5 minutes or till the onion is translucent.
4. To the same bowl add 2 cups water,rice,salt and pepper.
5. Microwave on high,covered, for 10 minutes or till the rice is cooked.
6. Stir twice in between.Let it stand for a couple of minutes before you remove the bowl from the microwave.
7. Serve hot with tomato sauce or gravy.
   

Piping hot peppered carrot capsicum rice served with tomato sauce...

Note:

The timing may vary due to the quantity cooked,voltage etc.Adjust accordingly.

I had some leftover after the lunch and served it to hubby in the evening.He likes to have something with tea and I prefer that he takes something healthy rather than store brought snacks.He did enjoy it and even asked for a second helping!

Try it out,your family is sure to enjoy it...

Happy cooking...

Protein- Part 1

Technically speaking,proteins are any of a group of complex organic macromolecules that contain carbon, hydrogen, oxygen, nitrogen, and usually sulfur and are composed of one or more chains of amino acids.

But for better understanding we can say that proteins are complex substances that are made up of thousands of smaller substances called amino acids,i.e amino acids are the building blocks for proteins.

Along with carbohydrates and fats, proteins are called macro nutrient as they are needed in large quantities by the body. But unlike carbohydrates and fats, the body cannot store protein and has to be supplied through the diet.

There are 20 different amino acids. They are linked together to form peptides which are small chains of amino acids, which in turn link together to form large proteins

These amino acids can be classified into two groups

Non essential amino acids and
Essential amino acids

Non essential amino acids are not to be mistaken for those that are not required by the body. It means that the body can synthesize these amino acids and there is no need to be supplied by the diet. They are 11 in number and the body can make them with the chemicals that are already present in the body.

These include:

• Alanine
• Arginine
• Asparagine
• Aspartic Acid
• Cysteine
• Glutamic Acid
• Glutamine
• Glycine
• Proline
• Serine
• Tyrosine


Essential amino acids are 9 in number and they have to be supplied by the food stuffs from the diet.

• Histidine
• Isoleucine
• Leucine
• Lysine
• Methionine
• Phenylalanine
• Threonine
• Tryptophan
• Valine

Of these arginine, cysteine, glycine, and tyrosine are sometimes referred to as ‘Conditionally essential’. Though they are synthesized by the body, sometimes due to genetic abnormalities, the body is not able to produce them and hence have to be supplied through the diet.

Animal protein called ‘complete proteins’ as they contain all the 9 essential amino acids. Plant proteins on the other hand plant proteins are termed as ‘incomplete proteins’ as they have at least one amino acid missing. There is an exception to this – Soy protein. It has all the essential amino acids.

But vegetarians need not worry for by combining one or more plant protein we can plan the diet all amino acids. Grains and pulse combination is an excellent way to obtain all the amino acids. I feel the Indian cuisine has a lot of option that has been followed for a very long time. Like arisi parippu sadham,dhal-chawal etc.,combining rice with sambar[which has toor dhal/pigeon pea],Idli,Dosa,Chapathi with Dhal etc.

Almost everyday there is a combination of cereal with at least one kind of legumes.These are just a few examples and there are similar options in other cuisines too.

Vegans are not to be disheartened. A vegan diet with legumes, nuts, seeds and whole grain can take care of the amino acid needs. As said earlier soy protein is a complete protein and hence all form of soy protein can be included.

But in the modern days when pizzas and burgers rule the world, we can go in for healthier options like peanut butter spread for toast instead of jam/butter, mixing legumes with noodles/pasta, etc. Just make sure that you have a cereal and a pulse in a day and the body will take care of the rest.

Misfortunes never strike single…..

Misfortune never comes alone- Someone did mean it when they wrote [or said] this proverb. Let me narrate the events of last evening.

With a near empty pantry and a totally empty refrigerator I was forced to go out to the mall. Since morning I had a sore throat and light cough and wanted to spend the day curled up in bed but when I saw the dismal state of my pantry and fridge I could not but help venture outside.

I checked the weather report in the morning and it said the highest temperature of zero degree Celsius would be at 2pm.Of all days lil angel didn’t want to take a nap today and by the time I could coax her to sleep ,the time was past 3.30pm!

Again I checked the weather it said minus 2 but feels like minus 5 due to the wind!! Anyway dressed to the weather I stepped out of my apartment and felt as though someone splashed a bucket of ice cold water on my face.

Why didn’t you wear ear muffs you might ask. Well, I lost mine in the taxi a couple of days ago and wanted to buy one. My muffler was still wet even after hanging them to dry for 5 whole days.

So I walked to the gate with hopes of finding a rickshaw to take me to the mall. Without ear muffs I did not want to risk my health. At any given time, there would at least be a couple of rickshaws outside our apartment. But today not one in sight. In the freezing cold I stood for a couple of minutes waiting for at least a taxi to go by. Nothing.. Not a vehicle in sight.

I thought it was better to walk than to wait and reached the mall. As I passed the garments section I saw my nose was redder than the ripest cherry and I felt my ears and they were cooler than a block of ice. Cursing my luck I picked up all that I had to buy and hurried to pay the bill.

In spite of the lousy weather there seemed to be many people and all of the 20 counters had at least 4 customers in queue. I was desperate to reach home before lil angel awoke from her beauty sleep but the queue seemed to move at snails pace.

Finally billing over and pushed the shopping cart to the entrance only to realize that I had 4 bags of groceries and a huge packet of diapers. I almost wanted to scream at myself for picking up so many things. I have to carry them 4 floors to my home.[Here we don’t have elevators in building with less than 6 floors.].What if I don’t get a taxi to go home!!

I peeped out through the glass and lo and behold-it was snowing! All my fretting and fuming vanished as I stood there and watched the small snow flakes falling to the ground. It is the first of the season and I was excited.

Luckily one rickshaw lady spotted me and helped my bags into the vehicle and I rode watching the beautiful snow flakes. After hauling the heavy bags up 4 floors I opened the door and almost screamed to MIL-‘Its snowing outside’. She was surprised at my announcement and looked outside the window. Yes, indeed she said and asked me where my shopping bags were. I sheepishly replied I had forgotten them outside our door and went to pick them up..

Amidst this excitement I realized my cough had increased in intensity and frequency and I needed something hot to drink as well as soothe my sore throat. I prepared this Ginger tea with brown sugar and sipped them as the snow fell.

Well, even if misfortune did strike by the dozen, I still had a consolation-I witnessed the first snow of the season!![I am sure you know how much I love winter and I have been lamenting that it hasn’t started snowing!].Lil angel woke up just about that time and enjoyed the light snowfall with me.

If you are thinking that these are not misfortunes,they are to me coz,I feel the worst day is when I catch a cold!!

Now to the drink…

I used:

Boiling water
Ginger – finely chopped
Brown sugar to taste

There is of course no method. All you have to do is place the ginger pieces and brown sugar in a cup and pour boiling water over it. Wait for a minute, stir and sip while it is still hot.



Here many people drink this ginger tea with brown sugar when they have sore throat/cold/cough and for me the symptoms do get reduced. I usually drink 3 glasses of this continually just adding water and brown sugar to the same glass with ginger and I feel better.

If you have any abdomen/health related problems consult your physician before you take this tea.

Cucumber sandwich

Earlier it used to be 'What to cook for the next meal?' but now it has changed to 'What to post for the blog tomorrow?'.I know it sounds funny,but that's how life has changed for me.

Weekend menus are planned by hubby and the difficult part of planning the week's menu invariably falls on me.

So I make things easier for me by planning new recipes for the blog and its more fun this way.I try to plan for the week but sometimes change it at the last moment when I have some ingredient sitting in the pantry for too long and need immediate attention.

One such breakfast was born when I found a piece of cucumber lying in the fridge for over a week and a few slices of brown bread forgotten after opening it.Both looked good and I didn't have the mind to throw them away and planned to make this English breakfast.

After preparing the regular breakfast for MIL ,I had a wonderful and healthy breakfast of brown bread cucumber sandwiches with the not so healthy coffee!

I used:

Brown bread slices
Cucumber-Peeled and sliced thinly
Chunky peanut butter

1. Spread peanut butter on the bread slice[one side or both is your choice].
2. Arrange a layer of cucumber slices on one slice and close with the other.
3. Quarter or half the sandwich or serve as such.
   

Traditionally cucumber sandwiches were served during the high tea in Victorian era, Great Britain, for the aristocrats.It was something like a finger food.Ideally a cucumber sandwich was buttered white bread slices with thinly sliced cucumber pieces.

Though this is not the authentic English cucumber sandwich ,it does taste great with a cup of coffee.

Happy cooking...

Jeera Aloo-Cumin flavored potatoes

Each time my go to India,I make a huge list.Not shopping list but foodie list!The dishes I want mom to prepare and some dishes that I must have in my favorite restaurants.

Its not just the dishes but also some vegetables that I don't get here too.Like the small variety of brinjal,drumstick,pearl onion,ladies finger and of course my favorite baby potato.

As soon as I tell mom when I would be reaching there,she is all set to dish out my favorites.This time she had got loads of baby potatoes and I prepared Jeera aloo.Jeera aloo is a typical North Indian dish that is equally popular elsewhere too.

I somehow like jeera aloo when prepared with baby potatoes though it can also be prepared with the regular potatoes.Here is what I did.

I used:

Baby potatoes-1/4 kilo
Jeera/cumin-2 teaspoons
Red chilli powder-1 teaspoon[adjust to taste]
Turmeric powder-1/4 teaspoon
Curry leaves- a few
Oil-1 tablespoon
Salt to taste

1. Pressure cook potatoes till cooked but not mushy and remove the peel.
2. In a pan heat oil and add the cumin seeds and saute till it crackles.
3. Add curry leaves,turmeric powder,chilli powder,salt and boiled potatoes.
4. Mix well and let the flavors blend for a few minutes.
5. Remove from heat and serve with steamed rice/Chapathi/or just enjoy it as a snack!!!
   

Note:

• If baby potatoes are not available,cube large boiled potatoes and follow the recipes.
• Sometimes I add a teaspoon of dry mango powder[amchur] / garam masala / chat masala for a different flavor.

An easy side dish ready in minutes!!

Happy cooking...

Sprouted fenugreek sambar

Fenugreek is considered to be a cleansing and heeling spice in Ayurveda but it does not earn its place in the menu owing to its bitter taste.

Health benefits of fenugreek:

• Fenugreek seeds are helpful in balancing cholesterol and blood sugar levels.
• It is a galactogogue ie it aids in increase milk secretion in lactating women. It is given in the form of meethi laddoo to the new mothers.However large doses of fenugreek should not be taken by pregnant women as it may induce uterine contractions.
• The large amounts of mucilaginous fiber in fenugreek seeds act as a laxative.
• They purify the blood.
• Purifies the liver and spleen.
• Good source of Carbohydrates,protein,Vitamin A & C,fiber,iron

With so much goodness,it is often neglected in our diet.Here is a tasty way incorporate this super spice in our menu.

Sprouted fenugreek sambar...


I used:

Sprouted Fenugreek-1 1/2 cups
Toor dhal-1/2 a cup
Tomato-1,chopped
Onion-1 chopped
Garlic-2 pods,minced
Green chillies- 2,chopped
Sambar powder-2 teaspoons
Tamarind extract-1/4 cup thick
Curry leaves- a few
Mustard seeds-1 teaspoon
Cumin seeds-1 teaspoon
Split urad dhal-1 teaspoon
Gram dhal-1 teaspoon
Oil -1 tablespoon
Salt to taste

1. Pressure cook toor dhal and sprouted fenugreek with enough water till soft.[I thought the fenugreek sprouts will disintegrate on pressure cooking but they didn't!]
2. In a pan heat oil and put in mustard,jeera,urad dhal,gram dhal,curry leaves and wait for the dhal to brown.Add minced garlic and onion and saute till onion is soft.
3. Put in green chillies and tomato and cook till tomato is soft.
4. Add the tamarind extract and boil till it reduces to half the quantity.
5. Put in cooked dhal+fenugreek mixture,sambar powder,salt and mix well.Adjust the consistency by adding water if required.
   
6. Let it come to a rolling boil.
7. Simmer for 2 minutes and remove from heat.
8. Serve with steamed rice.
   

To sprout fenugreek at home,soak fenugreek seeds ovenite.The next morning,drain the water and tie them in a cheescloth and set aside for a couple of days,away from direct sunlight.Sprouts can be upto an inch long.

Happy cooking...

Cardamom Latte

Cardamom is one spice that I am becoming used to.Until a few months back,I could not stand the aroma of this wonderful spice.That is not a good thing you know,especially when you are attending some function or wedding or during festivals at home,it is so embarrassing to say no to a delicacy just because it has cardamom in it.

Then I thought why not get used to it and then started adding tiny doses of it in my cooking and now I can gladly say I was bold enough to prepare this cardamom infused latte from Barathi's blog and I did enjoy it!!!The best part is,it just takes couple of minutes to prepare this in the microwave!!





Here is what you have to do:

In a microwave safe mug take a
cup of milk
Add-
1 teaspoon of instant coffee powder,1/4 teaspoon cardamom powder,sugar to taste
Microwave for 1 minute on medium heat
Mix well

and microwave again for 30 seconds or till steamed.
Let it stand for 30 seconds.
Strain and sip!

Your aromatic cardamom infused latte is ready!!!!





Here is a small tip.If you like to use cardamom powder in your cooking,you can prepare small batches and store them in an airtight container.When you powder the cardamom seeds add a teaspoon of sugar to get a fine powder and its much easier to powder cardamom this way than grinding it alone.

Happy cooking...