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Monday, December 29, 2008

Breakfast : The Good Habit for everyone!

Breakfast is the first meal of the day. The word came about because it means breaking the fast after one has not eaten (fasted) since the night before.

Treating breakfast with less than the correct regard is becoming a habit. But skipping breakfast may destroy your health.
In my first job I had a problem with my sleep. No, I wasn’t eagerly desirous; nor did my mind roam to the secrets of life. Active during the night activities – movies, surfing, chatting and texting – that started in college were difficult to root out. We all know old habits die hard. Almost everyday I slept around one in the night. Every morning, it took enormous effort to get ready for work. Though my office just a stone’s throw from home, I never found the time for even a 2-minute noodle.

Missing breakfast was a miserable price to pay to be in the loop. Everybody in the group was ghoulishly witting of their looks, and I followed the crowd.
To get stuck down by the pressure to get through a B-school I lost my hunger. Mornings were spent pouring over the newspapers. So, I started going for eat.
Every night I went to bed thinking I would wake up early. But my laziness got better of me. After many failed attempts I guiltily accepted that I am not a morning person. And with it sank the dream of having a king-size breakfast.

All are the experiences of persons like you and me who work hard at office battle field. They say we never value health until sickness arrives. The first respondent started having breakfast after vomiting bile. The second, when she fainted. The third one, when the lab tests showed ulcers in the stomach. And, fourth when her husband started having an affair with a well-endowed woman.

Today, when many families can open to have a luxurious breakfast, they don’t have enough time to eat. They collect wealth to secure the future, but sicknesses make future desolate. Ill-health makes the wealth go down the drain through medical bills. We ignore our health to earn; and then we spend the earned money on the ruined health. So don’t let this happen to you. Be a breakfast person.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)

Friday, December 26, 2008

Sukadi : The Nutritious Food you never forget! (18th Serv)

Friends, just take a look at this receipe. Wheat is sweet and cooling and pacifies vata and pitta doshas. It strengthens all seven dhatus i.e. body tissues. Roasted wheat flour is especially effective for strengthening the bones and joints. Jaggery adds to the above qualities of wheat. The ghee provides lubrication in the body and nourishes all dhatus. Nutmeg pacifies kapha; hence this dish is well balanced for all constitutions.

Sukadi is quick and easy to prepare. It is very nourishing and light to digest. So, it is recommended for all, especially for growing kids, and you can have it in all seasons.

How to do? (Preparation and cooking time – approximately 45 minutes):

Ingredients:

1. Wheat flour – 200 gms
2. Jaggery – 200 gms., crushed well, or grated.
3. Ghee – 200 gms
4. Nutmeg powder – 1 gm
5. Acacia gum powder – 10 gms.

Method:

1. Heat the ghee in a thick bottomed pan or pot; add wheat flour and roast, string continuously. Take care not to burn the flour, till it gives a nice aroma.

2. Add the gum powder and stir. When all the gum is puffed. (about 2 minutes), add nutmeg powder and remove the pot from the gas.

3. Add the grated Jaggery and mix well.

4. Pour the mixture onto a greased plate or tray and spread evenly. Cut into pieces of about 2.5 x 2.5 cm size.

5. After the Sukadi has cooled down completely, take out and store in an air tight container.

Cooking Tip:

Almonds, cashew nuts and pistachio pieces can be added according to the taste. It is good to use ghee prepared according to the traditional method.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)

Thursday, December 25, 2008

My Kitchen : Mango Mousse (17th Serv)

Mango, often called the king of fruits, has great health benefits. A known anti-oxidant, it contains phenolic compounds, it has healing capacities and can prevent cancer. A regular intake of the fruit is beneficial for pregnant women and people with anemia. It is also a rich source of tryptophan, the precursor of the “happiness-hormone” serotonin.

Mangoes, say doctors, are perfect to replenish salts, vitamins and energy after a workout. Rich in enzymes, such as magneferin, katechol oxidase and lactase, mango helps in digestion and cleaning the bowel. And good digestion in turn helps in relieving clogged pores of the skin.

It is a rich source of Vitamin B, E, potassium and selenium which help to protect against heart disease and other ailments.

You can have mangoes in pickle, chutney, sorbet or raw; as breakfast, dessert or any time of the day. Here is an easy-to-make recipe of mango that will make your mouth water.

Things Required (for 6 to 8 servings)

1. Ripe mangoes, about 2 kg
2. ½ cup lime juice
3. ½ cup granulates sugar
4. 1 tablespoon unflavored gelatin
5. 2 egg whites
6. ½ cup heavy cream

Method:

01. Peel the mangoes, cut the flesh off the seeds, and puree in an electric blender with lime juice. Be careful not to over-blend.

02. There will be 5 cups of puree. Stir in the sugar.

03. Dissolve the gelatin in ¼ cup hot water, cool, and stir into the mango puree. Beat the egg whites with the salt until they stand in peaks.

04. Whip the cream until it is stiff. Fold the cream into the egg whites, and then fold this mixture gently (with a light hand) into the mango puree.

05. Pour into a large serving dish, or into individual dishes; then refrigerate for 2 to 3 hours, or until set.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)

Saturday, December 6, 2008

My Kitchen : Punjabi Choley (16th Serv)

Friends,

Presenting herewith 1st recipe in the category of PUNJABI DISHES..I think all of you would like it !!!

Things Required: (for 3/5 servings)

1. 2 cups of Kabuli Chana
2. 2 to 3 Green Chillies
3. 4 cms. of Ginger
4. 5 Medium Onions
5. 5 Medium Tomatoes
6. 3/4 Limes
7. 2 tsp of Salt
8. 1/2 Carbonate of Bicarbonate Soda
9. 2tbsp of Oil
10. 2tsp Cummin Powder
11. 2 tsp of Coriander Powder
12. 1/2 tsp of Turmeric Powder
13. 1/2 tsp of Chilly Powder (Red)
14. 2tsp of Garam Masala

Garnish:

A small bunch fresh Coriander Leaves.

How to do? (Preparation):

Wash the Chana and soak in water for several hours preferably overnight. Peel and wash the Ginger and dice fine. Chop the onions fine.Wash and chop the tomatoes. Wash the limes and squeeze out the juice 3-4 tbsp. Wash and chop the coriander leaves.

Method:

Put the Ginger, Green Chills, Lime Juice, 2 tbsp of chopped Onion and 1/2 tsp of salt in a small bowl, mix well and reserve.

Drain the Chana wash again and put into the pressure cooker with bicarbonate of soda, if used and fresh water to cover 1-2 c.m cool till the Chana is tender. When its cooked take out a cupful of Chana and mash with a fork or potato masher.

Return to pan and stir into the gravy to thicken it. Heat the oil in a large heavy-bottomed pan, burning if it if using mustered oil. Add the remaining onions and fry on medium to high heat till beginning to turn golden.

Add the spice powders expect the Garam Masala and stir well to mix. Stir in the tomatoes, lower the heat cover and cook for a couple of minutes. Till they give up their juice. Raise the heat and stir- fry for another few minutes till nearly dry.

Add the Tomato Masala to the Chana together with Garam Masala and the remaining salt. Brings back to the boil, cover reduce the heat to low, and similar for 10-15 minutes and simmer for 10- 15 minutes, stirring occasionally, check that it is of right consistency, neither to dry nor to watery. Stir in the reserved Onion mixture and serve hot garnished with the coriander leaves.

So, now it is your turn .... waiting for your delicious remarks!

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)