Cooking Funda

Friday, March 6, 2009

Hakka Noodles: A Nutritious Recipe (22nd Serv)

My dear housewives, it is my first time that I have tried out the Chinese Recipe. And I did it. Just take a look at it. I am sure it will get a taste for you.

This Indianized version of Hakka Noodles is very tasty and easy to prepare. Carrots and bottles gourd add nourishing value to the dish. Spices add to the taste as well as make the dish easy to digest. These noodles are generally suitable for every constitution. This dish is all time favorite of the kids. It can be served as a full meal or can be eaten as a snack.

Preparation Time: Approx. 1 hr.

Servings: 2-3 people

Ingredients:

Hakka Noodles – 200 Gms
Carrots – 150 Gms
Bottle gourd (dudhi) – 150 Gms
Aubergine – 150 Gms
Spring Onion – 50 Gms
Tomatoes – 200 Gms
Red Chilli Flakes – 2 Gms
Black Pepper Powder – 2 Gms
Asafoetida – 12 Gms
Salt – 12 Gms
Cumin – 2 Gms.
Ghee – 40 Gms

For Sauce:

Water – 25 ml
Green Chilies – 2 nos.
Powder Sugar – 2 tsp
White Vinegar – 2 tsp

Method:

• Add the tomatoes in the boiling water for 3-4 min., remove the skin and cut into long pieces.

• Clean, wash and chop the onion. Peel and cut the carrots and bottle gourd into thin long pieces.

• Cut the aubergines into thin long pieces.

• Take about 400 ml water in a pot and add a little salt. When water starts boiling add the noodles and cook according to the instructions on the packet (about 15 min.) When the noodles are cooked strain the noodles.

• Heat the oil in a skillet and add the cumin seeds. When the cumin stops popping, add asafoetida, black pepper and chili flakes and roast a little. Add the vegetables and salt and allow them to cook on a low flame.

• When the vegetables are almost cooked, add the tomatoes and cook for a little time.

• Mix the noodles and the vegetable preparation just before serving and serve hot.

• One can serve the sauce according to the taste on the noodles.

For Sauce:

• Chop the green chillis very finely.

• Mix all the ingredients of sauce together to make homemade chili sauce.

Cool’s Tip:

As far as possible, it is good to use ingredients which are grown organically. One can refrigerate the remaining chili sauce, for a few days, in a glass bottle.

Top 3 Questions and Answers on Special Tips to make delicious "Hakka Noodles: A Nutritious Recipe".

1. Question: What are the key ingredients for preparing nutritious Hakka noodles?

Answer: Nutritious Hakka noodles require whole wheat noodles, a variety of colorful vegetables, lean protein like tofu or chicken, and a flavorful sauce made with low-sodium soy sauce and sesame oil.

2. Question: How can I reduce the sodium content in my Hakka noodles without sacrificing taste?

Answer: To lower sodium in your Hakka noodles, opt for low-sodium soy sauce, use herbs and spices for added flavor, and limit the use of salt while still maintaining the delicious taste.

3. Question: Are there any healthy alternatives to traditional deep-frying for making crispy noodles for Hakka noodles?

Answer: Instead of deep-frying, achieve crispy noodles for Hakka noodles by baking them in the oven with a light brushing of oil or by using an air fryer for a healthier and equally delicious result.

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)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)

Saturday, February 28, 2009

Shrimp Stuffed Papaya (21st Serv)

Papayas are stuffed with a slightly spicy, tangy shrimp salad for a refreshing lunch, brunch, entrée or appetizer. Traditional cooked shrimp may be substituted for baby salad shrimp.

Simply cut the shrimp into ½ - inch chunks

Preparation time: 1 hours, 10 minutes

Ingredients:

• ½ cup mayonnaise
• 2 times, divided use (see recipe instructions)
• 1/8 teaspoon curry powder
• ¼ teaspoon dried dill weed
• 1-1/2 Tablespoons minced mango chutney
• Salt and freshly ground pepper to taste
• ½ pound cooked baby salad shrimp (use frozen of fresh)
• 1 tablespoon minced onion
• 1 tablespoon minced celery
• 2 ripe papayas cut in half lengthwise and seeded.

Preparation:

• Whisk together mayonnaise, juice 1 time, curry powder, dill weed, mango chutney, salt and pepper.

• Pour over shrimp, onion, and celery. Toss gently to mix. Chill for 1 hour to let flavors meld.

• Mound equal portions of the shrimp salad into the papaya halves. Cut the remaining lime into wedges and use as garnish.

And now it is your turn to get the taste of it!

Top 3 Questions and Answers on Special Tips to make delicious "Shrimp Stuffed Papaya Recipe"

1. Question: What are the essential ingredients for a mouthwatering Shrimp Stuffed Papaya Recipe?

Answer: To make a delectable Shrimp Stuffed Papaya, you'll need fresh shrimp, ripe papaya, aromatic herbs, and a blend of savory spices.

2. Question: How can I ensure my Shrimp Stuffed Papaya is both flavorful and visually appealing?

Answer: Achieve a perfect balance of flavors and presentation by marinating the shrimp in a zesty sauce, gently stuffing the papaya, and garnishing with a sprinkle of fresh herbs for a stunning dish.

3. Question: Are there any pro tips for cooking Shrimp Stuffed Papaya that will impress my guests?

Answer: Elevate your Shrimp Stuffed Papaya by grilling the stuffed papaya halves for a smoky touch and serving it with a drizzle of citrus-infused sauce, creating a memorable culinary experience.

Thursday, February 19, 2009

Breakfast : The Belly Rules the Mind

Missing breakfast can be seen as a way of saving time in the morning, when you don’t know the importance of breaking the fast. Your body is at rest when you go to sleep but it is still breathing, digesting and pumping the blood. After an eight-hour sleep – a third of your day – the body’s energy levels are low and it requires replenishment. Even if you are not hungry in the morning, it still needs extra energy to boost the body for the day’s work.

When you wake in the morning, your body is primed to look for food. Your metabolism is revved up. Your brain needs energy right away, and if you don’t eat or you eat too little, the brain needs to find another fuel source. To do this, it activates an emergency system that pulls energy from muscle, destroying muscle tissue in the process. Then when you eat later, the body and brain are still in high-alert mode, so the body saves energy from the food as fat.

Dine early and take a two-hour break before you sleep, if you don’t have a healthy appetite in the morning. Don’t let work, lack of time or laziness become a cause for skipping breakfast.

Top 3 Questions and Answers in one sentence on Special Tips to make delicious "Breakfast: The Belly Rules the Mind"

1. Q: What are some special tips for making a delicious breakfast that satisfies the mind and belly?

Answer: To create a satisfying breakfast, prioritize fresh ingredients, balance flavors, and experiment with unique spices and seasonings.

2. Q: How can I ensure my breakfast is both delicious and nutritious?

Answer: Incorporate a variety of food groups, such as fruits, whole grains, and proteins, into your breakfast to provide essential nutrients and lasting energy.

3. Q: What are some creative ideas for elevating the taste and presentation of a morning meal?

Answer: Try innovative recipes like stuffed omelets with fresh herbs or homemade smoothie bowls topped with colorful fruits and crunchy granola for a visually appealing and delicious breakfast.

Wednesday, February 11, 2009

Bohri’s Paya (20th Serv)

Hubbies and relatives, presenting herewith one more Bohri Recipe - Paya. Just make it and taste it! I am waiting for your feelings (of course, about PAYA).

Ingredients:

Paya – 6
Onions – 5
Ginger paste – 1 tsp
Garlic pastes – ½ tsp
Dhania powder – 2 tsp
Red chili powder – ½ tsp
Turmeric powder – ¼ tsp
Salt as per taste

For Tadka:

Oil – 2 tbsp
Onion (finely chopped) – 1
Cinnamon – 1 inch piece
Cloves – 2 to 3
Whole jeera – ½ tsp
Garlic pastes – ½ tsp
Gram flour – 1 tbsp
Dhania powder – ½ tsp
Red chili powder – ¼ tsp

Method:

Wash the payas thoroughly. Put them in a pressure cooker along with onions, ginger and garlic paste, with onions, ginger and garlic paste, Dhania powder, red chili powder, turmeric powder, salt and one glass of water. Cook the mixture for 15 to 20 minutes till the paya is tender. Stir the payas on a low flame till the onions are completely mashed. Take a different vessel and do the tadka with the above ingredients. Now put the payas from the pressure cooker in this vessel and add some water. Cook it for a while and serve.

Top 3 Questions and Answers on Special Tips to make delicious "Bohri’s Paya Recipe"

1. What are some special tips to enhance the flavor of Bohri's Paya recipe?

Answer: To enhance the flavor of Bohri's Paya, consider slow-cooking the trotters with aromatic spices and herbs for an extended period to develop rich flavors.

2. How can I achieve a tender texture in Bohri's Paya?

Answer: Achieve a tender texture in Bohri's Paya by marinating the trotters in yogurt and papaya paste, which contains natural enzymes that help tenderize the meat.

3. What is the secret to the signature taste of Bohri's Paya?

Answer: The signature taste of Bohri's Paya is achieved by adding a unique blend of spices, including star anise, black cardamom, and nutmeg, which impart a distinct and flavorful profile to the dish.

Tuesday, February 3, 2009

Bohri’s Delicious Servings: Sheer Khurma (19th Serv)

Friends, hubbies and family members, actually today is not any sort of occasion but one incident happened at our home that one of the Bohri friends came in the evening and told me the delicious recipe of their community. I prepared it and tasted it. Now it is your turn to take a delicious taste of it.

Ingredients:

01. Milk – 2 liters
02. Vermicelli (crushed) – tbsp
03. Dried dates – 3 to 4
04. Raisins – ½ cup
05. Almonds – ½ cup
06. Pista – ½ cup
07. Charoli – 2 tsp
08. Ghee – 1 tbsp
09. Sugar as per taste

Method:

Boil the milk and leave it aside. Soak almonds, pista and charoli in hot water so as to peel off their skin. Cut the almonds and pista into long slices. Dye the dried dates and chop them finely. Heat ghee in a vessel on a low flame. Add the vermicelli and stir till it gets roasted. When it turns golden brown, put dried dates, almonds, pista and charoli in it. Roast it on a very low flame till it starts giving out an aroma. Add the raisins and stir a little. Put the previously boiled milk in this mixture slowly. Keep stirring. When the milk comes to a boiling point, lower the flame and let it cook for a while.

As the milk turns cream in colour, put sugar in it. Let it boil till the milk becomes almost half its quantity. Serve hot.

Top 3 Questions and Answers on Special Tips to make delicious "Bohri’s Delicious Servings: Sheer Khurma"

1. What are some special tips for making Bohri's Delicious Servings Sheer Khurma?

Answer: To enhance the flavor of Sheer Khurma, use high-quality saffron strands and roast the vermicelli until it turns golden brown.

2. How can I make Bohri's Sheer Khurma extra creamy?

Answer: Achieve creaminess by using full-fat milk and simmering it on low heat while adding condensed milk for a rich texture.

3. What's the key to perfecting Bohri's Sheer Khurma presentation?

Answer: To make it visually appealing, garnish the Sheer Khurma with finely chopped nuts and dried fruits, and serve it in decorative bowls for an inviting presentation.

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 every day I slept around one in the night. Every morning, it took enormous effort to get ready for work. Though my office is 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 to 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 people 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 the future desolate. Ill-health makes 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.

Top 3 Questions and Answers on Special Tips to make delicious "Breakfast: The Good Habit for everyone!

1. Q: What's a simple yet effective tip for making a delicious and healthy breakfast?

Answer: Incorporate a variety of colorful fruits and vegetables into your morning meal to boost flavor and nutrition.

2. Q: How can I ensure my breakfast is both tasty and time-efficient?

Answer: Prep ingredients the night before and opt for quick recipes like overnight oats or smoothie bowls for a delicious breakfast in minutes.

3. Q: What's a secret ingredient that can enhance the flavor of breakfast dishes?

Answer: Experiment with herbs and spices like cinnamon, vanilla, or smoked paprika to add depth and richness to your breakfast creations.

Friday, December 26, 2008

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

Friends, just take a look at this recipe. 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 it? (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 in 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.

Top 3 Questions and Answers on Special Tips to make delicious "Sukadi Recipe: The Nutritious Food you never forget"

1. What are some special tips for making delicious Sukadi, a nutritious and unforgettable food?

Answer: To enhance the flavor, roast the gram flour (besan) on low heat until it turns aromatic and golden brown before making Sukadi.

2. How can I ensure my Sukadi is not too hard or too soft?

Answer: Achieve the perfect texture by adding jaggery syrup slowly and stirring continuously until the mixture reaches a crumbly consistency, allowing it to cool and set properly.

3. Are there any creative variations to elevate the Sukadi recipe?

Answer: Experiment with different nuts and seeds like chopped almonds or flaxseeds for added crunch and nutrition in your Sukadi.