Country Vegetable Soup

How time flies!!!I though I had just missed one edition of Taste and Create but then it was two!!So this month I told myself that I must participate no matter what comes up.

As you may be aware Taste and Create is culinary community started by Nicole of For the Love of Food,where we are paired with another blogger and try,test and taste their recipes.It is so much fun to explore the cuisine of bloggers from all over the world.This month I was paired with Carol who blogs at No Reasons Needed.

This is the second time that I am being pared with her.There were many vegetarian recipes to choose from and she has a lot of baked goodies along with other recipes.Carol also share some of her family moments with us in her blog.Though I had bookmarked some other recipes ,I made this Country Vegetable Soup that sounded too easy,tasty and wholesome.

For this easy breezy soup you need:

Vegetables of your choice -I used potato,baby corn,green bell pepper,carrot,french beans,onion,tomato,a large clove of garlic
Celery- 2 stalks,chopped
Mint leaves a few

Salt and pepper to taste
Water
Coriander leaves to garnish

1. In a pressure cooker put in the vegetables,celery,mint leaves enough water and pressure cook for 10 minutes or till vegetables are done.
2. Remove from heat,add salt and pepper and serve garnishes with coriander leaves.

If you prefer you can thicken the soup with a little flour mixed with a little water.Add it after the vegetables are done and cook for another 5 minutes.

This is a very simple soup but truly delightful!!!

If you are interested in joining Taste and Create,check out the How it works page and join in our fun...

Bon Appetit...



   

Carrot - Garlic Chutney

Carrot as we all know is a treasure trove of nutrients.A lot of dishes can be made from this vegetable and here is a simple chutney to go with your breakfast.


I used:

Grated carrot - 1 cup
Grated coconut- 4 tablespoons
Ginger-1" piece
Garlic-5 large pods
Green chillies-4 [If carrots are not too sweet decrease the quantity of chillies]
Curry leaves - a few
Tamarind extract-1/2 a teaspoon
Oil-1 teaspoon
Salt to taste

1. Heat oil in a pan and put in all the ingredients except salt and tamarind extract.
2. Saute till the raw smell of the vegetables disappear.
3. Cool and grind to a paste along with tamarind extract and salt to a paste.Add water little by little.This chutney should be a little thick in consistency.

Serve with Dosa / Idli / Adai

It is my second entry towards Vegetable Marathon,an event started by Silpa of Anita's Kitchen,currently hosted in my blog with the theme-Carrot.

I have written a post on Vitamin B2-Riboflavin today,in the Nutrient demystified series..Read about it too...

I read this post by Abi who blogs at 'Random'.Its a must read for all moms..Its titled Good touch, Bad touch..Do take a look...



      

Vitamin B2 - Riboflavin

Then next vitamin on the list is Vitamin B2 or Riboflavin.This vitamin got its name from the word 'flavus' meaning ' yellow' .You might have noticed the yellow color of the B complex supplement.Well,it comes form our Vitamin B3 / Riboflavin.

Apart from being used as a supplement ,this yellow-orange colored vitamin is also used as a food coloring agent.The other interesting use is that it is used to fortify a wide range of food stuffs ranging from baby food,sauces,cereals,pastas,fruits drinks and energy drinks.Milling process results in a loss of this vitamin and hence certain cereals are fortified with Riboflavin in many countries.


Functions in the body

• Required for the energy production
• To protect the cells from oxygen damage
• Maintain the supply of vitamins in the B complex group

Sources :

• Mushroom
• Spinach
• Romaine lettuce
• Turnip greens
• Asparagus
• Chard
• Mustard greens
• Broccoli
• Collard greens
• Okra
• Persimmons
• Banana
• Venison
• Calf liver
• Chicken eggs
• Cow's milk and yoghurt
• Cheese
• Legumes esp. Kidney beans and green been
• Almonds
• Wheat bran

Deficiency :

• Early deficiency involves eye related problems like  - Watery eyes, burning and itching in and around the eyes,loss of clear vision.
• There is an increased sensitivity to light
• Soreness around the mouth,lips and tongue,cracking at the corners of the mouth.
• Peeling of the skin especially around he nose.
•  When Riboflavin deficiency combines with protein energy malnutrition or alcoholism,it leads to a condition called Ariboflavinosis.
•  It may also manifest as insomnia and hair loss ,slow mental response

When is there an increased need of Riboflavin intake :

• People who perform strenuous exercises especially women.
• Anemia
• Carpal tunnel syndrome
• Cataracts
• Migraine
• Vaginitis 

Drug-nutrient interaction:
 

• There is a decrease in the availability of Riboflavin in the body when one is on birth control pills /oral contraceptives,antibiotics like tetracycline,certain anti depressant drugs,anti malarial /anti gout drugs
• Alcoholism
• When there is an inadequate supply of B1 the riboflavin availability is less.
• If riboflavin is deficient,the availability of Iron,Zinc,Folate,Vitamin B3,B12 are not fully available to the body. 

Factors affecting Riboflavin in foods :

• Light causes damage to Vitamin B2 and hence store the foods away from direct sunlight.
• Cook the food in covered containers to minimize the losses of this vitamin

 Eat healthy,Live Happy...

Aloo Channa Chaat

My taste buds seem to have taken a turn these days!!!They crave for something tickling and spicy and of course a new variety of foods stuff each day.Blame it on the changing climate or that I am bored of the normal food,whatever it is, I am craving for a different taste in my palette.So today I made a yummy lunch for myself- Aloo channa chaat and Baby-corn Manchurian!Surprised!You ought to be.I was talking about being on a healthy diet and today my lunch was a lip smacking fried dish-not one but two of them...'Oh never mind',I told myself and indulged in this tasty treat.Today I am posting the Aloo channa Chaat and the Manchurian will wait for its turn..

Aloo [Potato] Channa[Chickpea] chaat is really simple as the other chaat varieties and you can throw in anything u like and yet it is bound to taste wonderful.Its got crunch gol gappas,fried potato,sev,a little tang from lemon juice and green chutney and a hint of spice,perfect with a cup of tea on a cold evening

You need:

Potato
Boiled chickpea
Gol gappa[optional]
Green chutney
Onion-finely chopped
Tomato -Finely chopped
Chaat masala
Lemon juice
Sev and coriander leaves to garnish

1. Boil and cube Potatoes.Deep fry them until golden brown.Drain and keep aside.
2. In a serving place,place the fried potato cubes.
3. Top it up with boiled chickpea,onion and tomato,crushed gol gappas.
4. Drizzle a little green chutney.
5. Sprinkle chaat masala.
6. Drizzle a little lemon juice
7. Serve garnished with Sev and coriander leaves

.

Here are some other chaats to try...


Bhel Puri -A chatpata chaat prepared with puffed rice....

Pani Puri -Crunchy puris filled with potato and channa and dipped in a yummy coriander based spicy water....

Bread Chaat-Tasty way to use left over bread...

Channa Chaat - Tasty and healthy Chickpeas Chaat...

Channa Salad - Channa in spicy coriander sauce...

Happy Snacking...



    

Vitamin B1-Thiamine

Vitamin B1 also known as Thiamine / Thiamin is essential for metabolism of Carbohydrates, also plays a part in the function of our Nervous system and proper cardiac support.It was first named Aneurin.

When we look at the group which needs B1 in larger doses,the first one that catches our attention are the ones whose diet is comprised Carbohydrates especially refined sugars.Thiamine is usually found on the outer layer and the germ portion of the grains and in the refining process these two are removed and hence this vitamin is lost.

The next group are the ones who are recovering from illness,people in stressful situation,increased physical activity.

Foods rich in Vitamin B1

This Vitamin in found in low concentrations in a wide range of foodstuffs.

• Oatmeal
• Flax seeds
• Sunflower seeds
• Navy beans and kidney beans
• Wheat germ
• Brown rice
• Whole grain Rye
• Asparagus
• Kale
• Cauliflower
• Romaine Lettuce
• Mushrooms
• Eggplant
• Brussel sprouts
• Tomato
• Spinach
• Orange
• Potato
• Brewer's yeast
• Milk
• Liver from beef,chicken,pork
• Eggs
• Tuna

These days many food stuffs are enriched with Vitamin B1.

Deficiency-Symptoms and Causes:

The heart and nervous system are the first to 'feel' the deficiency of Thiamine in the body .When the nervous system is affected symptoms like

• Tiredness
• Irritability
• Feeling of 'pins and needles'
• Numbness
• Headaches
• It also affects the digestive system causing stomach upsets,lack of appetite and constipation.
• Neurodegeneration
• Muscle wasting 
• Death can be seen

 Beri-Beri and Wernicke-Koraskoff syndrome are two well known syndromes associated with Thiamine Deficiency.

Beri-Beri is a disorder of Newrvous and Cardiovascular system.It literally means 'weakness' and it can be classified into 3 categories...

A] Wet beri-beri - Symptoms like

• Confusion,
• Muscle wasting,
• Edema[abnormal accumulation of fluid beneath the skin],
• Cardiomegaly[Enlarged heart],
• Tachycardia[accelerated heart rate],
• Heart failure are seen in addition to peripheral neuropathy.

B] Dry Beri-Beri - Here peripheral neuropathy is seen where there is impairment of sensory,motor and reflux functions and calf muscle tenderness.

C] Infantile Beri-Beri is seen in infants that are breast-fed by mothers with a thiamine deficiency.The infants show Cardiac,aphonic or pseudomeningitic disorders.The infants cry with a piercing voice.Tachycaria and persistent vomiting is seen.Convulsions occur.Death may occur if the deficiency is not treated.

The next deficiency is the Wernicke's enchephalopathy or Wernicke-Korsakoff syndrome and Korsakoff's psychosis.These syndromes are also seen in alcoholics
Thiamine like the other B Vitamins is soluble in water and is destroyed on cooking.To preserve the Vitamin it is essential to

• Cook the food in minimal water
• Cover the vessel in which the food is being cooked
• Use the excess water used in cooking in other dishes like soups,gravies etc.

Long term refrigeration of foods also leads to the disintegration of B1.

Storing the food stuffs away from direct sunlight minimizes the loss of the nutrient

Thiamine also depends on its 'brother' vitamins for effective absorption and utilization.Hence the other B vitamins must also be adequate in the diet.

Some drugs like certain diuretic,birth control pills/ oral contraceptives , antibiotics and sulfa drugs also hinder absorption.

 Also there are some antagonists that affect the absorption of Thiamine from the diet like

• Sulfites that are present as preservatives in food stuffs
• Caffeic acid
• Chlorogenic acid
• Tannic acid
• Quercetin
• Rutin

 When a diet is high in the following foods also leads to Thiamine deficiency.

• Raw fresh water fish,raw shell fish,ferns which are all 'Thiaminase rich foods',
• tea,
• coffee,
• betel nuts

 Moreover when a person is affected by chronic diseases,gastrointestinal diorders,HIV,AIDS,persistent vomiting combined with malnutrition the nutritional status is affected.

Alcoholism also impairs absorption of Thiamine.

 
Vitamin B supplementation is required in following conditions

•  Alzheimer's Disease
• Congestive heart failure
• Crohn's disease
• Depression
• Epilepsy
• HIV-AIDS
• Fibromyalgia
• Multiple sclerosis
• Korsakoff's psychosis
• Wernicke's encephalopathy
• Alcoholism

 Disclaimer :

This article is NOT a medical advise.DO NOT take supplements without consulting your Physician.

Eat healthy ,Live happy...

Channa Chaat

Call it Chaat ,Salad or Snack,this is a healthier option against any other snacks and is filling and tasty.You can prepare this within minutes if using canned chickpeas.

Basically this has no measurements.As with the other chaats use your creativity and alter the ingredients to suit your taste.

In a serving plate place  

cooked chickpeas.

Next comes  

chopped onion and tomato.

Sprinkle  

chaat masala.

Garnish with  

chopped coriander/mint leaves and sev.

Before serving sprinkle  

a little lemon juice.

Isn't it yum!!!!

This simple chaat is off to join Diana,who is hosting MLLA-24 @ A little bit of Spain in Iowa. MLLA is an event started by Susan...

Here are some other chaats to try...

Bhel Puri -A chatpata chaat prepared with puffed rice....

Pani Puri -Crunchy puris filled with potato and channa and dipped in a yummy coriander based spicy water....

Bread Chaat-Tasty way to use left over bread...

Channa Salad - Channa in spicy coriander sauce...

Happy Snacking...



  

The Herb Bible - A book review

A couple of days ago I went to visit the clinic where I had worked and started a casual chat with the physician.There is a treasure trove of books in her room and my eyes kept looking out for any new books that I might have found its way into the cupboard during my absence.

When I was working there, I used to borrow books regularly and read them with great interest.She has a wide selection of books ranging from medicine related to Ayurvedic texts,herbal medicine,patient care to hospital administration.So I never get bored with the topics.

This time I saw a book named - The Herb Bible and it caught my attention immediately.After our chat I asked her if I could borrow it for a few days and she readily agreed.


This book is authored by Peter McHoy and Pamela Westland.

Peter McHoy is said to have been writing about gardening for many decades and the joint editor and publisher of a number periodicals like Gardening Now and Flower-craft.

Pamela Westland is a freelance author who has written many books on cookery and flower arrangement and the book says she lives in a 14th century farm house with a large herb garden and this was the inspiration for this book!!

This is a 'All what u need to know to grow and use herb' guide.

The instant I opened the book,I was hooked.It starts with an introduction, speaks of Herb heritage and the use of herbs as early as 2000 B.C!!!Then comes the part talking about how the new world looks at the herbs.

A directory of herbs follow which explain how to interpret the keys in that are seen on each page of the book.

Each page has a color photograph of the herb along with a color sketch .It gives us details about

• Nativity
• Type of plant
• Best position for it to grow
• Suitable soil it needs
• Method of propagation
• Life span,
• Parts of the plant that can be used
• Uses-like if is a cosmetic / for crafts / medicinal plant

After around 100 pages of all these information on A-Z herbs,the authors go on to tell us about 'Growing herbs'.Right from making a layout,preparing the soil,designing the herb garden,selecting the right herbs to grow,propagation,caring for the herb this section is so interesting.It even tells us how to test the soil!It also gives wonderful insight to growing herbs right from a large garden to a balcony/shoebox/containers!

The next section is really the most interesting part!Yes,its the 'Herbs In Action' and you guessed it right-Herbs in our cooking.

It has notes on preserving the herbs we have grown.

A table for the combination of herbs that go well with certain types of foods.

27 recipes categorized under

• Soup and starters -4
• Herb sauces,oils and vinegars -4
• Meat and fish dishes- 3
• Vegetarian dishes - 3
• Vegetables and salads-4
• Desserts and sweet treats-3
• Baked goodies-3
• Aromatic preserves- 3

That's not all,it even tells us herbal use in cosmetics!Right from using the herbs in baths,as cleansers,hair conditioners, there is a table for all the cosmetic needs.

There are a few pages each dedicated to bath preparations ,cosmetic treatment,floral water and colognes and hair care.

A column for herbal remedies is worth mentioning and so is the chapter on decoctions,compress and tinctures.

Then comes the herbal remedies for ailments like respiratory disorder,digestive problem, nervous disorders,skin problems etc.

In the crafts section of this book you can find a guide to using fresh and dried flowers in floral arrangements.

The household preparation chapter is sure to catch our attention with its table of using herbs in making candles,fabric rinses,household cleansers,insect repellent,mice repellent,pillow stuffing etc.

The last section of this book gives us a quick reference guide in the form of a table that has all that's in the book as pointers.

Going through this book is an absolute pleasure. Each and every page is filled with color photographs and sketches of herbs.It is detailed in every aspect and even an amateur like me will readily get involved in growing herbs.

With the coriander and fenugreek leaves hitting rocket high prices,I have tested my soil as given in the book and sowed the seeds as well.The plants are coming up now and in a few days I will be harvesting!!!See,this  book is totally motivating!A peek into my garden makes me smile with pride as the see the tiny little plants !!

This book covers around 80 herbs and is definitely worth possessing .Each and every page has color photographs or illustrations.I am soon going to buy a copy of this book.

At a glance:

Title - The Herb Bible - The ultimate herb reference book

Authors - Peter McHoy & Pamela Westland

Pages- 225

Topics covered

• Herb directory
• Herb care - choosing and buying healthy herbs, propagation, harvesting, storing them.
• Preparing a herb garden ,growing them in a large garden / pots / containers etc.
• Creative use of herbs in cookery, cosmetics, home remedies , crafts.
• Charts for easy cross reference on the different uses of herbs.
  

I have not been paid by anybody to write this review.The details of the book are too good to keep it to myself and hence sharing it in my space.

Happy browsing...






 

Bread Chaat

Chaat!!The very name brings in images of a stall or cart being surrounded by a group of hungry people eager to dig into their plate of chaat while the person at the counter furiously whips up plate after plate of the delicacy.Yet another scene is that more people are running towards the chaat corner at the wedding dinner party that to taste the traditional stuff.And yes,this scene is more nostalgic.A group of college students giggling amongst themselves and sharing gossips while hungrily devouring the chaats...

Chaats which are essentially street food is the most popular snack that young and old opt to eat.There are so many varieties of these street food and so many versions too.Today I made this bread chaat.I longed for something out of the usual for lunch and this was the fastest thing I could prepare!

You can actually put in anything you want as there is no strict rule as to what should go into the chaat. Just let you imagination and creativity take the lead.I had got a couple of ready made pizza base to make some pizza but after eating just once,lil angel said she didn't want another pizza so the other base just sat in the fridge till I decided to make this chaat.You can also use stale bread for this recipe.

I used :

Pizza base [You can also use stale bread]
Curd
Boiled chickpea
Boiled and roughly mashed potato
Chaat masala
Tomato ketchup
Crushed Gol Gappe[the ones used for pani puri]
Onion,finely chopped
Tomato finely chopped
Boondi / sev to garnish
Coriander leaves to garnish

1. In a bowl take a little curd .Break the bread/pizza base into bite size pieces and throw it into the curd.
2. Toss well to coat.The curd should not dunk the pieces else the bread will get soggy.
3. Place the bread in a serving plate.
4. Sprinkle mashed potato,boiled chick pea,gol gappe,tomato,onion.
5. Drizzle a little tomato ketchup and sprinkle a little chaat masala.
6. Top it up with boondi,sev and coriander leaves...

I washed it down with Mango juice!!!!

This is such a tasty snack and the best part it you can adjust the ingredients to suit your taste.Add more gol gappe for crunchiness or to make it more wholesome add grated carrots,increase or decrease the bread slices,grate some cheese for the kids...Yes, its so versatile!!!

Here are some more Chaats to try...

Bhel Puri -A chatpata chaat prepared with puffed rice.

Pani Puri -Crunchy puris filled with potato and channa and dipped in a yummy coriander based spicy water....

After this yummy snack I am eager to take you on a trip to to see the Laoshan mountain and visit the Huayan Temple.....

Happy munching and jolly trekking...

 

Pani Puri / Gol Gappe for ICC

I usually don't postpone things for 'later' but due to reasons I mention in the previous posts,the challenge for ICC for this month was not published on time.I am late by 2 days!

This month we chose the famous chaat /street food -Pani puri also known as 'Golgappe' as the challenge for  Indian cooking challenge.

A very simple recipe that can be made ahead and assembled when needed!Best for rainy days or when we have people coming over for a tea party,or a kids party.It is sure to be a hit with all age groups.This is a very famous street snack originally from north India but due to its taste and simplicity ,it has spread its wings everywhere.Every street corner boosts a Chaat stall these days!!!

Coming to the recipe,I made it the first time and the puris didn't puff that well.The next time I changed the ratio and got super crunchy and puffed up puris.

Here is what we did this month.....

For the puri:

Maida/All purpose flour - 4 tablespoons
Fine rava / Suji - 1/2 a cup
Wheat flour- a little for dusting
Baking powder- a pinch
Salt to taste

Oil for frying

1. In a bowl put first 5 ingredients ,2 teaspoons of oil and knead to a stiff dough.
   

Cover it with a wet cloth and let it rest for 15 minutes.

2.Pinch out small balls and roll out thin puris.To get an even shape use a circular cutter / a bottle lid.The puri size must be small as we will be eating them whole.Cover the rolled out puri with a damp cloth till you fry them.


3.Heat oil in a pan and fry the puris in batches.Once u slip in the discs into oil,press them gently and will puff.Fry till golden brown.The oil should not be too hot so control the temperature.Once done drain and keep aside.When they are completely cool,store in an air tight container.

Note :

If you have some puri that have not puffed up,keep them for later use,we can make some other chat varieties with them and I will be posting those recipes soon.

For the Pani /Spicy water:

Chopped Mint Leaves -1 cup
Chopped Coriander Leaves -1 tbsp.
Tamarind-a small piece
Ginger 1"piece
Green Chillies- 4
Ground Cumin Seed (roasted)- 1 tsp.
Black Salt -a pinch
Salt to taste

Extract pulp from the tamarind.

Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.

Add salt and black rock salt to taste.

This can be stored in the refrigerator and diluted when required.

For Tamarind Chutney

Tamarind extract-1/2 cup
Jaggery-1/4 cup
Red chilli powder-1/2 a teaspoon
Dryroasted cumin powder-1/2 a teaspoon
Pepper powder-1/2 a teaspoon
Cloves 2
Warm water 2 cups
Oil 1 tsp.
Salt to taste

Extract the pulp from tamarind.

In a pan dry roast the cumin seeds and the cloves. Pound them into coarse powder.

To the tamarind pulp add jaggery, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.

Put the mixture in a pan and heat for 5 minutes on medium heat.

Remove from heat and let it cool down.

This will tend to thicken up, so add warm water if it becomes too thick.

Once it cools, blend the contents in a blender to a smooth paste.

For Filling

Potato Filling

1. Boiled Potato, finely chopped /mashed and mixed with salt and red chilli powder.


Lentil Filling

Channa - 1 cup
Salt to taste
Chili powder 1/2 tsp
Turmeric powder-a pinch
Garam masala-1/4 teaspoon

Cook the channa till tender. Heat a pan and put in all the ingredients and saute for a couple of minutes.

Assembling the Pani Puri:

Poke a small hole in the center of the puri.Put in a little potato,lentil filling.Top it up with a little tamarind chutney.Dip it in spicy water and gulp it down.

Notes: Alternatively you can mix small quantity of Tamarind Chutney, Spicy water and pour this on stuffed puris and gulp down too.

Happy Munching.....

Sharing Our Happiness.....

A few years ago two people joined hands to be man and wife,to start a new life together.They went through their ups and downs,joys and sorrows without letting go of each other and today they step into their fifth year of togetherness.

They would like to share their togetherness and joy with you with this bowl of dessert-Palada pradhaman....

Marriage is not just the union of two heart.Well, it is to a certain extent but I believe it is more to do with mutual trust and understand,sacrifices and compromises,caring and sharing,plus a lot more to ensure a blissful wedded life.

I found these beautiful quotes on the net...

• Chains do not hold a marriage together. It is threads, hundreds of tiny threads which sew people together through the years. ~Simone Signoret
• Success in marriage does not come merely through finding the right mate, but through being the right mate. ~Barnett R. Brickner
• A successful marriage requires falling in love many times, always with the same person. ~Mignon McLaughlin

If you feel I went overboard with sentiments,here is something to laugh at..

• Why can't women tell jokes? Because we marry them!
• Marrying a man is like buying something you've been admiring for a long time in a shop window. You may love it when you get it home, but it doesn't always go with everything in the house.
• In olden times, sacrifices were made at the altar, a practice that still continues.
• A man's wife has more power over him than the state has.
• Marriage is give and take. You'd better give it to her or she'll take it anyway.

Well,jokes apart,like everyone else,its my wish to live the life that I dreamt to live and enjoy many more years of togetherness....

I made this Palada Pradhaman this morning.Its a very simple recipe nothing to elaborate , nothing too fussy.I got a packet of Palada mix from the groceries and made the payasam with it.Palada pradhaman is a traditional dessert from God's own country-Kerala.It is prepared specially for Vishu feast.Today I wanted a different sweet and this made this one.Since the quantity seemed to be insufficient,I added a little of pressed rice for a thicker consistency. Ready-made Palada Pradhaman mix is available in the stores and the quantity of sugar was way too much[that's what I felt] so I separated the ada and used only half the sugar from the mix.

This is what I did....

1. Heat 1 teaspoon ghee in a pan and put in 1/2 a cup of pressed rice.
2. Roast on low heat for a few minutes taking care not to char the pressed rice.Remove from heat and keep aside.
3. Roast cashews and raisins in a little ghee and keep aside.
4. In the same pan put in 1 liter milk and add the contents of the palada mix [it has ada,sugar and cardamom powder] and simmer for 10 minutes or till the quantity of milk reduces to 3/4 .
5. Put in the roasted pressed rice and simmer.Stir once in awhile.Cook till it is soft.
6. Remove from heat and serve garnished with cashews and raisins.
   

If you are planning to prepare this ahead of time,you will notice that the pressed rice has absorbed most of the milk on standing for sometime.Add a little warm milk/water ,mix well and serve.

Now I am off to enjoy my bowl of dessert....

Veggie Wrap

It finally happened to me!!I didn't see it coming and I didn't except it to strike me,but it did and now I am, well,struck-struck for words!!!Yes,the monster called 'Blogger's block' has taken over me.I read it in other people's blog of this thing happening to them and I thought I would just get away but I was wrong.

So here I am lost for words,starring at the monitor and wondering what to write for the day.Maybe I overdid blogging or maybe its because I am on vacation.Whatever the reason I hate this phase.

I have always enjoyed blogging and was never lost for words or for topics.These days I am learning a lot of new recipes from my cook in my hometown and mom has given me a whole bunch of traditional recipes and yet I am not inclined to post them.

I have clicked pic worth for several months of blogging and now the urge to post them has vanished.I haven't even transferred some pics from my digicam to the PC.What is wrong with me!!!

The moment I open the blog,I hop over to my favorites and drool and comment and blog hop again and finally I have little or no interest to post a recipe of my own!I wish I can get over this as soon as possible for I have loads of interesting stuffs to share!

Enough of my grumbling and I am here to share recipe that involves little or no work at all and yet will take the place of being your favorite.

The inspiration for this came from a street food.Now,what is it called?See,that 'blogger block' is getting the better of me!I am breaking my head and yet can't recollect the name.Anyway let me leave it for now and get back to the name later if I can recollect it.This is a street food that is found around my place and the name suggests it comes from Taiwan .It costs around RMB 3 for a piece and I have enjoyed it immensely on harsh winter evenings when I am forced go out for shopping those indispensable veggies and groceries!

Piping hot, just the aroma makes my tummy grumble.It resembles a paratha wrapped around lettuce leaves and cucumber and brushed with a little chilli sauce.Small moulds of kneaded dough is kept ready and when asked for one,the stall-wala prepares something like a flaky paratha and asks for our choice of stuffing.It ranges from sausages,eggs,chicken,beef,vegetables,banana- all adorned over lettuce leaves.

I tried to make it at home,no big deal actually,with left over chapathis and they were excellent!


This is what I did....

Place a chapathi on a flat surface.A couple of lettuce leaves goes on top and then some cucumber slices are arranged over it.Roll the chapathi and brush some chilli sauce on the exposed surface , the leaves and cucumber slices.


This also goes well as a snack with a cup of piping hot tea...

Now I am waiting for some inspiration to strike so that I can go on with what's lurking in my drafts for the past 3 months.....Meanwhile check out these delicious wraps and tell me ur favorite wrap...

Fruit wrap that also drew inspiration from the same street food as above and I went ahead to add the two fruits that Lil angel loves....

An Indianized Frankie for a guilt free and healthy snacking!

Happy munching....

B Complex Vitamins

The name B complex does not mean it is a very complex Vitamin but the fact that it is made up of a group of Vitamins.It is a group of water soluble Vitamins that play a vital role in the body.

The 8 major components that comprise the B complex are

• Thiamine / Vitamin B1
• Riboflavin / Vitamin B2
• Niacin / Niacinamide /Vitamin B3 / Vitamin PP
• Pantothenic acid / Vitamin B5
• Pyridoxine / Pyridoxamine / Pyridoxine hydrochloride /Pyridoxol /Vitamin B6
• Biotin / Vitamin B7
• Folic Acid / Vitamin B9
• Cyanocobalamin /Vitamin B12
  

Each Vitamin has a specific role in the body.To refer a single Vitamin we denote it by its name like Vitamin B1 or thiamine .Only if all the 8 Vitamins are present together we can call it Vitamin B complex.

In this nomenclature of Vitamins we find gaps, like, after B3 we jump to B5.If you are wondering what happened to the ones in between ,its not lost.Some vitamins were named on discovery and later it was concluded that it is not necessary for the human nutrition but maybe required by other organisms.So the nomenclature goes on till B22 and there are Vitamin B with alphabets too,like-B_w,B_x etc!!Interesting isn't it!

Each member of the family has its own structure and role.The requirements of these Vitamin vary from individual to individual and also in differ among the age groups and disease conditions.

Role :

• They are involved in metabolism-for the breakdown of carbohydrates into glucose
• The normal functioning of the nervous system is facilitated by their help in breaking down the proteins and fat.
• They are required for the maintenance of muscle tone of the various parts of the body.
• They are necessary to keep the skin,hair and eyes healthy.

Once we know the role,it is easy to talk about the deficiency symptoms

• Skin problems like premature wrinkles,redness and irritation,greasy / dry skin
• Dandruff ,gray hair,scanty hair growth
  
• Scaly lips
  
• Inflamed fissures in the corner of the mouth and nose.

Some of the best sources of B complex Vitamins are

• Whole grain cereals, wheat
• Pulses and Nuts
• Green leafy vegetables
• Molasses
• Meat Liver
• Brewer's Yeast

Instead of boring you with all the details in one post,let us divide the B complex Vitamins into their respective categories.So the in the next post you can expect some interesting info on Thiamine/ Vitamin B1.

Happy browsing....

Carrot-Beetroot Porriyal

Whatever be the gravy to go with steamed rice,the stir-fry is an important part of the meal in our house.That too, it must be different in taste and texture.Variety is the key.This combo of carrot and beet is colorful and tasty.It is my first entry towards Vegetable Marathon,an event started by Silpa of Anita's Kitchen,currently hosted in my blog with the theme-Carrot.


I used:

Carrot-1,grated
Beetroot-1,peeled and grated
Onion-1,small,finely chopped
Coconut-2 teaspoons,grated
Red chillies-2,broken into bits
Mustard-1 teaspoon
Cumin seeds-1 teaspoon
Gram dhal-1 teaspoon
Asafoetida powder-a pinch
Curry leaves-a few
Salt to taste
Oil-1 teaspoon

1. Heat oil in a pan and put in the mustard,cumin seeds,gram dhal,red chillies, asafoetida, curry leaves.
2. When it splutters and dhal turns brown add the onion and saute till translucent.
3. Put in carrot and beetroot,sprinkle a little water and cover and cook till soft.Stir in between to avoid burning.Sprinkle more water if required.
4. Add salt,coconut and mix well.

Remove from heat and serve as a side dish with steamed rice.


Another method of preparing this is to microwave the carrot and beetroot with a little water till done.Heat a pan and put in mustard,cumin seeds,gram dhal,red chillies, asafoetida, curry leaves.When it splutters and dhal turns brown add the onion and saute till translucent.Put in the cooked carrot- beetroot,salt and coconut.Mix well and remove from heat.This method is very easy and there is no chance of burning the veggies while it gets cooked.

Bon Appetit...

'Vegetable Marathon' - Event Announcement

Silpa of Anita's kitchen who started a wonderful event called 'Vegetable Marathon' has sent it across to Seduce Your Tastebuds this month.Thanks Silpa for this wonderful opportunity!

Are you eager to know the 'spotlight' for this month?Then why not I start this announcement with bunch of proverbs, trivia and facts about the highlighted vegetable!!!

• Irena Chalmers said - "Eating 'this vegetable' a day is "like signing a life insurance policy"
• An Irish Proverb says- "Never bolt your door with 'this boiled vegetable'."
• Earlier this vegetable was grown as a medicine and not for food!
• The flowers of this vegetable is called-Birds nest,Bees nest and the Devils Plague!
• This is the first vegetable to be canned commercially!
• The Anglo-Saxons included this vegetable as a part of the drink that was taken to ward off devils and insanity!
• If you dream of this vegetable - it is believed to bring prosperity and health!
• This vegetable has the highest content of Beta carotene! and,
• Someone who says' What's up doc' loves this veggie!!!
  

The last two surely gave away the answer to the riddle!Yes,the chosen vegetable for this month is the crunchy CARROT.



Carrot is the storehouse of B-Carotene which it is very essential for a good vision.By the way,did you know it is also used to treat conditions like Tonsillitis,digestive disorders and to rid intestinal parasites in folk medicine?It is loaded with nutrition and medicinal properties!

Carrot which is actually a member of the parsley family[Apiaceae or Umbelliferae] is cultivated in lovely colors ranging from black,purple,yellow,orange and white.It is said to have been under cultivation for several centuries .Read more on its history here.You already know about this wonder vegetable so I will go straight to the matter.

This month we are going to cook something with carrot as the main ingredient.It can be sweet,spicy,salted,baked,anything that fancies you.You have a whole variety of dishes to choose from.You can start with

• Baby food
• Juices / shakes
• Raitas
• Pickles
• Flavored rice
• Cakes / muffins or any kind of baked goodies
• Kheers / Payasams
• Halwas
• Soups
• Salads
• Snacks
• Jelly
• Main dishes /Side dishes
• Stir-fries etc
  

This list is sure long and tempting and if you have a recipe that falls under these or those that does not come under these categories,I invite you to share you creativity with us.

If you are looking for some inspiration,check out these links....

http://www.carrotrecipes.net/

http://southernfood.about.com/od/carrots/Carrot_Recipes.html

http://food.sify.com/specials/carrot_recipes

http://food.sulekha.com/recipes-with-ingredient-carrot.html

http://www.carrotrecipe.net/

http://www.carrotmuseum.co.uk/recipes.html

You already know the rules of the event,yet am posting it again for the benefit of the freshers.

1. Cook and post a Vegetarian or Vegan dish with Carrot as the main ingredient.Eggs are allowed in baked goodies only.Feel free to share all your thoughts and information on the chosen vegetable. Do you have an unforgettable incident related to this veggie?Then send it in too,we are eager to read it .
   
2. Link your post to this announcement and to Silpa's event announcement page.Use of the logo spreads the message faster.
   
3. Send a mail to seduceurtastebuds@gmail.com with the subject -Vegetable Marathon,and the following details....
   

• You name
• Blog name
• Recipe
• Category in which it falls into [Like cake/desserts/main dish etc]
• URL of the dish
• A picture of your creation.

4. You can send in as many entries as you wish.Archives are also accepted.No need to repost the recipes,just add both the links to that post.Non bloggers are also welcome to participate.
5. Send in your entries by July 10th 2010.The colorful roundup will be published by the second week of July.

So friends let us cook some delicious treats with carrots and share it with the world.Eager to see your creations pour in :)

Happy cooking...

Potato-Leek Soup

Its been a long time since I posted any soup recipe.Today I am going to serve you a delicately flavored Potato and leek soup that became a new favorite in our house.I have always seen leeks at the farmers market and I didn't have any recipe to put it into.One day I saw this soup in Davids blog and the very next day got a bunch of these green leaves and turned it into a soup.David's version is a lot thicker than mine but since we like thin soups before dinner I made this version with a few minor changes.


I used:

Potato-2
Leek-3 stalks,cleaned and chopped
Cumin seeds-1 teaspoon
Bay leaf-1
Oil- 1 teaspoon
Salt and pepper to taste

1. Peel,quarter and pressure cook the potatoes till soft.
2. Heat oil in a pan and put in cumin seeds
3. When they crackle add the chopped leeks and saute till soft.
4. Remove from heat and cool.
5. Puree the potato and leek with a little water.
6. Heat a pot and add the bay leaf,enough water/vegetable stock and the puree.
7. Mix well and let it come to a boil and simmer for 5 minutes.
8. Discard the bay leaf.
   
9. Add salt and pepper to taste and serve hot.

Potato-Leek soup served in my favorite soup bowl garnished with
sesame seeds and coriander leaves.

Bon Appetit...

Bread Pulao

This month Nupur of 'One Hot Stove' asked us 'What's Lurking In The Kitchen ?.I didn't have to actually go to the pantry to see what is in there coz my kitchen stocks are meager now.I am now packing and ready to join hubby after a long vacation in India and am religiously using up all that's left in the containers.In the midst of wondering what to send across to Nupur,Lil angel fell sick and with the Pediatrician's prescription came a loaf of bread.

I usually don't associate bread with illness but the Pediatrician said Idli / bread /curd rice would be better for her tummy.But Lil angel didn't think likewise and so the bread ended up in the refrigerator and she was happy to have curd rice anytime she was hungry.

Soon she recovered and the loaf of bread was still in the fridge and a look at it told me it was still in an edible condition and I remembered seeing a bread pulao recipe in J's blog-The Veggie Hut.I usually prepare Bread upma with leftover bread but this time I decided to try her recipe.

It was a very simple recipe and ideal as a tea time snack.

I used:

Bread slices - 8 ,roughly torn
Onion -1, chopped
Tomato, -1 ,chopped
Mustard seeds-1 teaspoon
Cumin seeds-1 teaspoon
Red chilli powder-1/2 a teaspoon
Turmeric powder- 1 teaspoon
Curry leaves-a few
Oil-1 teaspoon
Salt to taste

1. Heat oil in a pan and put in mustard and cumin seeds.
2. When they pop add the curry leaves and turmeric powder.
3. Next in goes the onion and saute till translucent.
4. Add the tomato and cook till soft.
5. Put in chilli powder and salt and cook for a minute.Simmer.
6. Add the bread pieces and mix well so that the masala coats the pieces.
7. Cover for a minute and serve hot.

J suggests the use of tomato ketchup and sugar but I did not use them.It tasted very good with a cup a piping hot coffee.

Now as soon as I get back home,I better take a stock of what's in my kitchen/pantry and try out some recipe before they are past the date.Do you have anything to share?Then send them across to Nupur.

Happy cooking...

Tangy Delights - 'Think Spice-Think Tamarind' Roundup

Last month bloggers churned some tangy delight for the 'Think Spice' event.We have a total of 36 entries from 21 bloggers.Thank you so much dear friends for being a part of this wonderful event and many thanks to Sunita for letting me host this event for the second time.

So here they are,an array of dishes to tantalize your tastebuds...

Rice flavored with tamarind hold a special place in each household.Then names may be different but the taste is always yummmm!!!!

Have some left-over rice ,then try out Denny of Oh Taste n See's version of yummy Puli Sadham.

Mathangi Balasubramanyan of Yummy Cuisines!! prepared Puliyodarai / Tamarind Rice which is similar her grandmother's version.


Puli sadham from my kitchen is a taste from Kongunad.



Chithranna also from my kitchen and this is my favorite!


When it comes to tiffin items Poha/aval is one of the quickest ingredient to prepare a dish with.


Sprouted Black Channa and Tamarind Poha Upma from Nithu Bala of Nithu's Kitchen is loaded with healthy sprouts.


Puli aval upma from my kitchen is a quick fix for lazy and busy days.


Dishes to go with steamed rice

Rachana of Sizzle N Spice prepared Chincheche Saar - Tamarind Saar/ Soup which is an awesome combination with some moong dal khichdi and crunchy papads or bhajias


Niloufer Riyaz of Kitchen Samraj's Rasam is aromatically prepared with fresh spices.


Sri of Cardamom and cloves prepared South Indian pitlai,a dish similar to Sambar but a little thicker and is excellent with steamed rice.

She also sends this delicious- Rasavangi , a South Indian brinjal stew.


Shabitha Karthikeyan of My Home Kitchen made this Ennai Katharikkai Kuzhambu ,a eggplant dish stuffed with Indian spices.


She has also sent in Kara Kuzhambu,a spicy South Indian gravy that tastes great with steamed rice and ghee.


Nisha of Nisha'skitchen- Masala Baigan,tangy brinjal dish with spices.



Nithubala of Nithu's Kitchen made this tempting Mambazha Kuzhambu which is for everyone who loves Mangoes!



Abbhirami Rajagopal of Soulful creations- Sour Sindi Curry, a delicious dish that was prepared for a memorable lunch at home.


Suma Gandlur of Veggieplatter- Onion Pachi Pulusu lends a helping hand when the refrigerator is empty!


Priya of Priya Easy N Tasty Recipes has sent in a whole bunch of dishes

Kadala Kuzhambu/Chickpeas Gravy is a famous dish from Pondicherry


Sprouted Methi Seeds Kuzhambu prepared with her favorite spice and it also happens to be her grandmom's specialty dish.


Vazhakkai (Raw Banana) Malli Kuzhambu is a unique gravy that tastes like heaven when paired with steamed rice and ghee.



Denny of Oh taste and see - Vathakulambu , delicious and fiery gravy made with 'wonder berries'.


Poondu kuzhambu from my kitchen


Side dishes

Kanchan of Kitchen Gossip made this delightful Soya Kheema,a recipe that she learnt from her mom.


Hisham of Torviewtoronto prepared this Soya meat curry which I think will go well with Rotis /Chapathis.


Swapna of Simple Vegetarian Recipes- Puli Bajji,which is a not only a side dish but also works well as an excellent dipping sauce.


Suparna of The Spice Rack Gosthu which she prepared using a fellow
blogger's guidelines, is an awesome combination for Pongal.


Sanyukta gour(bayes) of Creative Sanyukta- Sambhar to go with fluffy idlis


Mixed Vegetable Kurma from Nithubala of Nithu's Kitchen is not only ideal for Parotta but also compliments other tiffin varieties.

Niloufer of Kitchen Samraj sends this wonderful sambar specially for piping hot Idlis.

Chutneys

Jyoti V send this all purpose Tamarind chutney for the chaats, snacks, pakoda.


Priya (Yallapantula) Mitharwal of Mharo Rajasthan's Recipes - Zucchini Chutney , quick and easy dish which she learnt from a friend.


Kalva of Curry In Kadai- Kobbari Pachadi ,a delicious marriage of coconut,tamarind and spices.


Priya of Priya Easy N Tasty Recipes Spicy & Tangy Garlic Chutney made this with her mom's recipe.



Vara kothamalli thuvaiyal from my kitchen helps in times when you are feeling bloated and lack a healthy appetite.

Vegetable curries

Suja Sugathan made this Pavakka Mathura Curry a Sweet Bittergourd curry that is sure to win over anyone who hates this veggie.


Snacks

Faiza Ali of Faiza Ali's Kitchen 's Bread chaat is sure to seduce your eyes and your tastebuds

Pops

Nivedita of Nivedita's Kitchen made these yummy Chigali-Tamarind lolly pops similar to the ones she ate as a kid during the summer holidays.

Apart from all these droolworthy recipes ,Sanyukta gour(bayes) of Creative Sanyukta shares with us the benefits of tamarind...

Tamarind is a very well known herb having many uses such as culinary, medicinal, ornamental uses and as an economic dye. Its botanical name is Tamarindus indica. Tamarind is included in daily diet as it has many health benefits that are sure to keep you healthy or improve you overall health.

Benefits of Health Tamarind -Here we discuss fifteen important benefits of tamarind:

* Tamarind has multiple benefits as cathartic, febrifuge, antiseptic and refrigent.
* Tamarind is used as an Ayurvedic medicine for gastric problem, digestion problems and cardio protective activity.
* Tamarind can be used as a mild laxative. The pulp which comes from the pods of the tamarind tree is a gentle laxative that improves general sluggishness of the bowels. One to two tablespoons of the pulp in evening can improve bowel movements.
* Tamarind is very useful to treat bilious disorders. Being acidic it excites the bile and other juices in the body.
* Tamarind leaves are used in herbal tea for reducing malaria fever.
* Tamarind lowers cholesterol level in the body and helps in promoting healthy heart.
* Sore throat is treated when gargled with dilute tamarind pulp.
* Decoction of tamarind leaves is useful in treating jaundice and ulcers.
* Dilute tamarind decoction can help in destroying the stomach worms in children.
* Tamarind protects from Vitamin C deficiency.
* Tamarind heals the inflammation of the skin to great extent.
* Tamarind seeds are used in preparations of eye drops that treat dry eye syndrome.
* Being a good source of antioxidants, tamarind helps fight against cancer.
* Juice extracted from tamarind flowers are used for treating piles
* Tamarind is used as blood purifier.

Other uses of Tamarind:

* Tamarind pulp is used for jams, syrups and sweets. In the West, tamarind contributes to the preparation of Worcestershire and barbecue sauces and other meat condiments.
* Tamarind juice is used as a cleaning agent of brass, copper and other metal.

Hope you all enjoyed this roundup.I have learnt quite a few new recipes and met some interesting budding bloggers as well.Now I am off to try some dishes and I hope you too will try them out and appreciate the goodness of this tangy spice..