Recipes using Broccoli - Broccoli Quiche

In the series Knowing a Vegetable we saw about Broccoli and that was it. I realized that I had not provided you with any recipes using broccoli or did I? After double checking I have understood that I am not so irresponsible as I though I was. We saw about Broccoli Soup in the series Knowing a vegetable. Phew..... that was well put forth...

Now in continuation we would look into another beautiful (to look and to eat) dish "The Broccoli Quiche". Before I go further into the post I would want to let people know what a Quiche is (Sounds quishy) anyways, . A quiche is is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. You can even term it an open pie which is not sweet. Alright so the recipe for Broccoli Quiche is as below

Ingredients:

225 gms - Broccoli florets.
225 gms - Shortcrust pastry.
100 gms - Gruyere grated.
3 nos - Eggs.
2 tbsp - Tomato ketchup.(Tomato concasse is good)
300 ml - Milk.
Salt and pepper to taste.

Cooking Instructions:

- Line a 230mm flan dish with the shortcrust pastry.
- Cook the broccoli until slightly crisp and still very green.
- Evenly spread the tomato ketchup over the base of the pastry.
- Put the drained broccoli florets over the ketchup to form a broccoli layer.
- Beat together the milk, eggs, salt, pepper and half the grated cheese and pour into the flan case.
- Sprinkle the remaining cheese over the top of the quiche to form a thin layer.
- Cook on the bottom shelf of the oven for 30 minutes until the quiche is set and the cheese is golden brown.

Enjoy your quiche. If you feel you can get more of such information on food and dont want to be left behind, Subscribe to World Cuisines by Email.

Suggested Reading :

Broccoli, A vegetable
Cream of Broccoli, soup

Chettinadu Cuisine - Chettinad Chicken

Following the hyderabadi cuisine's "Mirchi ka salan", I thought it is absolutely fine to go ahead and venture into other cuisines of the world and their popular dishes and recipes. So, in continuation in the series knowing a cuisine we would see today about a very popular chettinadu recipe.

Chettinad Chicken is a very popular recipe from the chettinadu region. Chettiars hail from this region and the food preapred by the chettiars are wonderfully flavoured and the taste is out of the world. The name suggests the origin of this recipe. Lets see the recipe for chicken chettinadu.



Ingredients:

1 - Chicken
1 tsp - Turmeric powder
1 tsp - Cayenne pepper
3/4 Inch piece - Ginger
1 tsp - Ground coriander
6 - Curry leaves
2 - Onions
2 - Garlic pods
Black peppercorns
2 Ounces - Kurumulaku
2 tbsp - Vegetable Oil
3/4 Cup - peeled and chopped tomatoes
Salt to taste

Cooking Instructions:

- Chop the chicken into pieces.
- Fry chopped onions, ginger and garlic in the vegetable oil.
- Add remaining spices and fry for a few minutes.
- Add tomato pieces and salt. Fry for another 5 minutes.
- Add chicken pieces and mix well to coat them with the gravy.
- Put the lid and simmer the contents for about half an hour.
- The mixture would turn almost dry. Occasionally add a little water if required.
- Chettinad chicken is ready to serve.

Enjoy the full bodied gravy with rice or dosas. For more such recipes and articles delivered to your email inbox, subscribe to World Cuisines by Email

Suggested Reading :

Chettinadu Cuisine
Hyderabadi Cuisine

Knowing a Cuisine - Udupi or Udipi Cuisine

Whats in a name? whether you want to call it udupi or udipi it does not really matter. The region Udipi in Karnataka state of India is a traditionally rich region with a lot of variety when it comes to the food served there.
We are looking at this post to understand the cuisine of the Udupi region. This is another post in the series "Knowing a cuisine"

A very traditional and religious this region in Karnataka, literally shuns non vegetarian food.
Udupi cuisine is a world renowned cuisine of the southern India. Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients.
The very famous masala dosa has its origins in Udupi and a whole school of South Indian vegetarian cuisine takes its name from this town. This is ‘pure’ vegetarian food and ofcourse adhering to strict vedic tradition the use of onions and garlic is discouraged.

Pumpkins and gourds are the main ingredients, while sambar is prepared with ground coconut and coconut oil as its base. Rasam, a spicy pepper water, is an essential part of the menu and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies and salt. Adyes (dumplings), ajadinas (dry curries), and chutneys, including one made of the skin of the ridge gourd, are specialities.

There can be a lot more that can be told about the cuisine of the udupi region. There are a lot of signature dishes fromt this region like, bisi bela bath which is a mixture of rice, lentils and vegetables which once prepared has so much flavour and taste which blows people away. Another signature dish that originated from this udupi region is Upma prepared using sooji, wow is not the word for this dish usually served as breakfast.

Well, let us not get into all the dishes from this region already, we will look at a lot more dishes from the udupi cuisine in the posts to come. Till then you might want to subscribe to more posts to come by Email

Suggested Reading:

Hyderabadi Cuisine
Chettinadu Cuisine

How to make scrambled eggs?

All the time I am in awe of the bright golden color and the smooth texture and have always wanted to be sure with a fool proof way of preparing scrambled eggs. In this post I am trying to get as close as perfect in preparing scrabled eggs, let me know if the recipe would be enough to make the prefect scrambled eggs

Ingredients :

3 nos - Eggs
Salt and pepper to taste
2 tbsp - Butter
3 tbsp - Milk
1 tbsp - Cheddar Cheese

Cooking Instructions :

- Break the eggs into a bowl
- Add one tablespoon of milk, this will ensure the dish does not turn out tough or rubbery.
- Mix well until the color and texture are uniform throughout.
- Add salt and pepper to season
- Heat butter in a frying pan, make sure the butter coats the entire pan.
- Pour the eggs on the pan after ensuring the heat of the pan is right.
- Whisk the eggs and leave for a minute before you toss the eggs from the sides to the centre
- The moisture content in the scrambled eggs solely depends on how you want it, the more moist remove sooner after just ensuring the eggs are cooked
- If you want more drier scrambled eggs leave the eggs in the pan for a little more time.
- Serve it on toasted break, garnished with chopped parsley.

There you have it a perfect way to prepare scrambled eggs, subscribe to more such posts by Email

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Effective eay to hardboil eggs
Peeling a hardboiled egg
Egg handling handbook

Breakfast Recipes - Waffles

In the series Breakfast Recipes we will look at another wonderful break fast dish is the waffle. It is very easy to prepare too, just need to make sure that there are the necessary tools to prepare waffles like the waffle maker, see pic below.


We will see how to prepare wonderful waffles.

Ingredients:

1 3/4 cup - Flour
2 tsp - Baking powder
1/2 tsp - Salt
1 tbsp - Sugar
3 nos - Eggs
7 tbsp - Vegetable oil
1 1/2 cup - Milk

Cooking Instructions:

- Sift flour add baking powder,salt, and sugar
- In another bowl mix liquid ingredients and combine them with the dry ingredients.
- Mix just enough to blend and make sure it is not having any lumps
- Pour it on the waffle maker, wait till you smell waffles (Some waffle maker comes with auto cut off)
- Remove from girdle and serve with honey or cranberry sauce or as you prefer

Lovely ain't it, we will see more such recipes in the posts to come. Meanwhile subscribe to more such posts by email

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French Toasts
Pancakes

Hyderabadi Cuisine - Mirch ka Salan

If you are aware of the developments on this blog then you would have come across initiation of a new series knowing a cuisine. This series is mainly to talk about various cuisines of the world along with it popular dishes and recipes listed under that series

We saw about Hyderabadi Cuisine and now I would follow it up with one of its very popular dishes "Mirchi ka Salan". In simpler language its a concasse of various ingredients, a gravy.

Find below the ingredients and cooking instructions for mirch ka salan

Ingredients :

500 gms - Green chillies
1 no - Large onion
1 no - Large tomato
1/2 tsp - Turmeric powder
1 tsp - Ground corriander
2 tbsp - Roasted cumin seeds
2 tbsp - Roasted peanut seeds
2 tbsp - Coconut grated
2 no - Garlic flakes
1 no - Ginger
1/2 Cup - Tamarind juice
3 Cups - Oil
Salt to taste

Cooking Instructions :

- Grind the roasted peanut and cumin seeds to make a powder.
- Chop onions and tomatoes finely.
- Grind garlic and ginger to make a paste.
- Heat the oil and fry chilies and keep it aside.
- Fry chopped onions and tomatoes.
- Add ginger garlic paste and fried chillies, saute for 10 minutes.
- Sprinkle tamarind juice and salt
- Add this mixture to fried green chillies.
- Serve it with rotis and biryani.

We will see more such recipes and posts on various cuisines in the days and months to come.Subscribe to more such posts by email

Suggested Reading:

Chettinadu Cuisine
Hyderabadi Cuisine

Knowing a Cuisine - Hyderabadi Cuisine

As you are aware there was this new series on Knowing a Cuisine and that series was started with the Chettinad Cuisine. Another famous cuisine, the Hyderabadi Cuisine would feature as a second post on the series knowing a cuisine. Originating from a region in the state of Andhra Pradesh in India, the hyderabadi cuisine is ranking very high on the list of cuisines that trigger the taste buds.

The highlight of the Andhra Pradesh cuisine is the Hyderabadi food. It is famous for its rich and aromatic nature. It's taste is very distinguishable having a liberal use of exotic spices and ghee. The Hyderabadi food uses fresh fruit instead of dried fruits. It is also famous for its non-vegetarian preparation and Lamb is the most widely used meat here.Biryani, one of India's most popular foods, is a flavored rice with meat or vegetables. It is an important part of Hyderabadi cuisine.

Hyderabadi cuisine is inspired by the Mughlai cuisine. This style of cooking is here since the Asaf Jahi period. Thus, the Hyderabadi cuisine is a perfect amalgamation of the typical Mughlai flavors with a blend of rich spices.

What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree. The addition of a certain Herb, Spice, Condiment, or an Amalgam of these add an unique taste and texture to the dish. The herbs and spices used and the method of preparation gives the dish its name. "Murgh do pyaza" gets its name from the onions that are added twice to the dish in two variations.

The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or what is popularly known as "Gravy". Some of these blends are a well-kept secret that pass only down the family line or from the Ustad(Teacher) to his Shagird(Pupil). The head cooks or the "Khansas" were an asset to the house hold, and were treated with due respect.

The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with Luknowi. These terms conjure delicacies that are rich in taste and texture with mouth-watering aromas. The "Kebabs" in Hyderabad need a special mention, the "ShammiKebab" is one such popular dish. The Kebabs are originally from Greece!!

Now, we know the cuisine and what need to follow this post is the popular dishes and recipes, which will sure follow. Subscribe to more such posts by email

Suggested Reading:

Chettinadu Cuisine

Recipes using Avocado - Avocado Dip

After the previous post on making avocado chutney in the series knowing a fruit, I thought it was time for another recipe using avocado. This time it a simple but tasty accompaniment which goes well with your parties that you host be it cocktail party or a simple vegetarian get together.

Ingredients:

1 no - Ripe avocado.
1 clove - Garlic, peeled and chopped.
1 no - Green chili, chopped.
3 tbsp - Freshly chopped coriander leaves.
1 tbsp - Lemon juice.
Salt to taste
¼ tsp - Ground cumin.

Preparing Method :

- Slice the avocado into two lengthway and remove the stone.

- Scoop out the flesh and put into a food processor with all other ingredients except the cumin. Blend well.

- Move the dip into to its serving dish and sprinkle the cumin over top.

- Serve with freshly cut vegetables usually carrots, radish, turnips, beetroot, etc.,

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Suggested Reading :

Knowing a fruit - Avocado
Avocado Chutney

Recipes using Broccoli - Cream of Broccoli Soup

After the previous post under the series knowing a vegetable on Broccoli, I thought I would go ahead and provide a recipe using broccoli. Every time someone says broccoli, I have all my senses in attention. It is very important for you to know that I am in love with broccoli and if someone says cream of broccoli I just am unable to do anything before a sip on that.

Find below the recipe for cream of broccoli, it is made using bechamel sauce as a base. Bechamel is a white sauce prepared using flour and butter. I will write about making bechamel in the posts to come.

Ingredients:

2 heads - Broccoli
200gma - Butter
3 cloves - Garlic, chopped
1 tbsp - Chervil (fresh/dried chopped)
1 tsp - Salt
1 tsp - White pepper
3 cups - Whole milk
1 no - Egg yolk, beaten
1/4 cup - Flour
1 cup - Cream
1/3 cup - Gruyere cheese
1/3 cup - Parmesan cheese

Cooking Method:

- Cut broccoli into bite-size pieces. Discard the hard stems, but keep the tender stem parts and leaves.

- Steam the cut broccoli for about 5-8 minutes, until just bright green in color. Do not over- cook.

- In a 10-inch enameled (non-metal) skillet, heat 6 oz of butter until melted. Add chopped garlic and wait until butter is hot enough to cook with. Add steamed broccoli, then chervil to the skillet. Lightly salt the broccoli.

- Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 minutes or until the broccoli turns a darker green color and becomes very soft.

- Mash the broccoli right in the skillet, using a potato masher or a strong wooden spoon. Mash until there are no pieces remaining that are too big to fit in a soup spoon.

- While broccoli is cooking, add beaten egg yolk to 2 cups of milk. Put 3 Tbsp butter into a 2-3 quart saucepan. Use enamel or glass for best soup flavor. Metal pans will make this soup bitter.

- Melt butter and add flour. When the flour bubbles and starts to cook, add the egg/milk mixture into the saucepan. Add the cardamom and mace if using, and white pepper. Stir sauce constantly with wooden spoon until thick. Lower the cooking heat.

- Add the mashed broccoli mixture to the sauce. Stir until well-mixed. Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot enough, add the grated cheeses.

- Turn the heat down lower and simmer for about 5 more minutes, stirring to allow the cheeses to melt and mix.

Does it not read yummy in every line of this post. Make sure you prepare and share with family.Subscribe to more such posts by email

Suggested Reading:

Knowing a Fruit - Avocado
Knowing a Vegetable - Broccoli
Avocado Chutney

Breakfast Recipes - French Toast

French toast, as the name states a recipe from France from the people of France. A whole meal by itself containing grains(Bread), sugar for energy, eggs for protein and milk.

It's a quick recipe which takes much less time in comparison to other breakfast recipes, ofcourse there are ones which take much more lesser time than the french toast. Personally I feel this is a very tasty and wholesome breakfast

Let's see below the recipe for French Toasts

Ingredients:

1 Loaf - French bread cut into 1/2 inch thick slices
6 nos - Eggs
2/3 cup - Sugar
1 tsp - Cinnamon
3 cups - Milk
4 tbsp - Brown sugar
4 tbsp - Dried cranberries

Cooking Method:

- Lay French Bread slices in 9" x 13" pan sprayed with cooking oil.

- Mix eggs, sugar, and cinnamon; add milk and pour over bread.

- Sprinkle brown sugar and dried cranberries on top. Cover and refrigerate overnight.

- Bake at 325 degrees for 50-60 minutes. Garnish with twist of orange and grape cluster.

- Serve with sausages.

The next few posts would be on knowing a fruit and the preparations with that fruit.
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American Pancakes
An update to pancakes

Knowing a Cuisine - Chettinadu Cuisine

There seems to be no end to the list of things that I want to write about and the posts keep on coming, don't you think. If you think in the same lines as I do then we are on the right track. I was told by a few pro bloggers and my idol Darren Rowse(not personally though) that it's better to write more posts to attract traffic and to attract the spiders. hew.... spiders???

If you are not understanding what I am talking about, I will quickly explain to you as to what I am getting to. I was talking about blogging and one of the ways to be a better blogger.... writing more posts. Do you know blogging can be very lucrative? check my posts on Are you ready to blog and what is a blog. If you are still in the dark let me tell you that I am writing another blog on Earning money blogging.

Anyways, getting back to track apart from my other two series Knowing a Fruit and Knowing a vegetable I am wanting to start another series "Knowing a Cuisine". I would like to start this series with one of my favourite cuisines "The Chettinadu Cuisine" and I would follow these with popular dishes and recipes of a particular cuisine I am writing about. So what is chettinadu/chettinad cuisine?

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. The Chettiar community, who are a majority in this region are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India.Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton. Chettiars do not eat beef and pork.Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.

Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi & athirasamSpices usedIn Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (dried bark). In addition, tamarind, whole red chillies and saunf (Fennel seeds) are also used along with cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek.

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Culture of eating in India
How to make South Indian Filter Coffee?

Culture of eating in India

This is a post to understand the culture of eating out in India. Widen your knowledge.... Many Indian restaurants are not very formal. First of its kind article. I would provide more such articles and label them under general articles
Yes even those considered a best eatery or restaurant (Indian restaurant are usually very similar). The etiquette for Indian (or any ethnic South Asian) restaurants might be little different from other restaurants. Below I have provided some basic rules. These anyways is fast changing and this is just a guidance what to expect when you are in India.

1. No Beef or Pork ; Many Indians are either Hindus or Muslims. To Hindus cows are sacred, so no beef and to muslims pigs are disgusting animals to consume, so no pork. There are a few restaurants in India which are pure vegetarian (They dont even serve eggs).

2. Eating with hands ; Many types of foods especially the Indian breads are consumed by hands. It is ok to consume food with hands provided your hands are clean and the food is not messy.

3. Eating from others' plates ; Indians have this concept of people not encouraging the sharing of plates or cutleries coming in contact with their food. You cannot consume food from other plates because of the saliva or the indirect contact of your mouth into someones food.

4. Wining and Dining ; Indians do not have wine and dine culture and so even the government restricts eateries serving liquor without permission. Be aware not all restaurants serve liquor in India.

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How to make South Indian Filter Coffee?
Vegan Food Pyramid
Food Pyramid - As recommended by USDA

An update - Breakfast recipes (Pancakes)

In the previous post I had written a recipe about making pancakes. I am sure that you've had an understanding of how to go about making pancakes, theoretically. What good is theory in comparison to practical step by step explanation which at times is a visual treat?

This post is to quickly give an update about a site I came across today and thought there is nothing that can better what I wanted to do. This site is called Videojug and what's so good about this site that I wanted to give you an update? Trust me I am so excited to share this with you all.

Well, first thing first, it is a website where people can watch straightforward, helpful and informative videos on anything and everything in life- from bite sized 'How-to' films to expert advice on a huge range of topics, all for free. Don't it sounds wonderful? I am sure it does.

The second being I saw a video on making pancakes, a step by step method to prepare the ever loved Great American Pancakes. That's not it there is a whole load of recipes for breakfast, click the link below and you will sure be amazed with the various recipes for breakfast on video all under one roof (Website)
Breakfast recipes
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The next post would be on a recipe using broccoli.


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Breakfast Recipes - Pancakes

Breakfast Recipes - Pancakes

After my previous post about Knowing a vegetable, I wondered what I write about next. That is when I was struck with this thought of writing about breakfast recipes while having a conversation with a friend of mine.
There are a lot of requests from people I know to understand how to go about preparing a few dishes served for breakfast like the waffles, french toasts, etc., A breakfast as the name suggests is to break the 8 to 10 hr fasting that our bodies have gone through. A very important meal of the day and it need to be very nutritious and healthy to keep yourself going for the entire day.

A breakfast need to be packed with energy and you would not have missed that most of the breakfast dishes are sweet. The reason for sweetness is this, sugar equals calories, calories equals energy, the more the energy the better the day.

There is a good saying "Eat breakfast like a King, Lunch like a queen and supper like a pauper" So with this new series on breakfast I would like to start this series with pancakes.
Pancakes are flour based and once cooked are served with any sauce, honey or jams

Ingredients:

2 1/2 cups - Flour
1/3 cup - Sugar
3 tsps -Baking powder
Salt
2 cups - Milk
2 nos - Eggs (beaten)
1/3 cup - Vegetable oil

Cooking Instructions :

- Mix all the dry ingredients in large bowl.
- Add the liquids to the bowl and fold the ingredients together, ensure there are no lumps in the batter
- Pour the batter on hot, lightly greased griddle.
- Flip when bubbles cover exposed pancake side.
- Makes about 14 pancakes

You can add berries to the pancakes and serve with butter and syrup, cinnamon sugar or jam. In the forthcoming posts I would write about recipes to prepare sauces for the pancakes.
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Just to let people know. I've started another blog to help bloggers to be good in the blogosphere, feel free to visit the blog, it's called "Earn Money Blogging". The next post would be on recipes using Broccoli.

Knowing a Vegetable - Broccoli

In the same lines of the series that was started for fruits with Avocados, I am starting another series with vegetables, this would be called Knowing a vegetable and we would start this series with Broccoli

What is broccoli?

Broccoli is a plant of the Cabbage family and has been around for more than 2000 years, The name "broccoli" comes for the Latin word brachium, which means "branch," or "arm.". Broccoli possesses abundant fleshy flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The large mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different group of the same species, but broccoli is green rather than white.
Americans have grown it in their gardens for only about 200 years! The first commercially grown broccoli was grown and harvested in New York, then planted in the 1920's in California. A few crates were sent back East and by 1925 the broccoli market was off the ground.
Broccoli is available all year, with a peak season from October through April.

How to choose Broccoli?

Select a bunch that is dark green with tightly closed flowerets. The stalks should be firm, without leggy branches. The buds should be tightly closed and the leaves crisp. Also the stronger broccoli smells, the older it is. Refrigerate, unwashed, in a plastic bag, for up to four days.
If you peel the tough fibrous outer layer off broccoli stems, it cooks faster, makes it esier to digest, and is more attractive.

Varieties

Broccoli was first grown in the Italian province of Calabria and was given the name Calabrese. Today there are many varieties. In the United States, the most common type of broccoli is the Italian green or sprouting variety. Its green stalks are topped with umbrella-shaped clusters of purplish green florets.

Cooking Broccoli

Be sure to cook broccoli quickly, since long cooking not only makes it soft and flavorless, but also destroys it's rich nutrients. Broccoli stems can be cooked in the same length of time as the flowerets if you make "X" incisions from top to bottom through stems.
Salt helps to keep broccoli green. The stalks, when peeled are good toe at also. Leaves are edible but give a better appearance if cut off.


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Suggested Reading:

Knowing a Fruit - Avocado
Recipes using Avocado - Avocado Chutney

Recipes for Cooking - Punjabi Cuisine

After the previous post of avocado chutney, I realised I had not written any posts on popular dishes and recipes. Now, I would get back to writing about popular dishes and recipes of a few cuisines now and then. In this post we would look at Punjabi cuisine.
Punjab a land of wheat is very diverse in its cuisine. Punjabi cuisine is world renowned and it is one of the north Indian cuisines. Find below a few of the popular dishes and recipes of the punjabi cuisine

- Punjabi Kadhi. It is a gram flour based gravy served with steamed rice. A little bland and highly flavoured. Click here for its recipe

- Maharani Dal. A mixture of many lentils cooked slowly creating a lovely delicacy. Served as an accompaniment to any indian bread or to pulav. Click here for its recipe

- Naan/Butter Naan. An Indian bread cooked in tandoor, an earthen pot used as an oven. Naan is served with any veg or non veg gravy, onions, chillies. Click here for its recipe

- Khoya Mutter. Khoya is condensed milk and mutter is green peas. As the name suggests it is a gravy prepared with both as primary ingredients. Served with rice or rotis. Click here for its recipe

- Dhabewala ghost. It is a mutton gravy prepared in ways a dhaba prepares its gravy. A dhaba is an eatery which lines the major highways in the north serving the truckers and highway users. Served with rice or rotis. Click here for its recipe

The punjabi meal is loaded with nutrients and is very healthy. Check for more recipes of the punjab region here Popular dishes and recipes.

There are more such posts that would come in the future, dont deprive yourself of these posts, subscribe to these posts by Email

Recipes using Avocado - Avocado Chutney

We saw in one of the previous posts what an Avocado was. Now that we have an understanding of this fruit. We will see what can be prepared using this fruit. The applications are aplenty, we can prepare a simple milk shake, prepare salad, prepare a dip using avocado and the list goes on. In this post we will see one dish that can be prepared using avocado, an avocado chutney. A chutney is a mixture which is used as an accompaniment to breads, dosa, etc.,

Avocado Chutney
Ingredients you would need
1 no - Avocado
1 no - Onion(cut into medium sized pieces)
4 nos - Green chilly
1 clove - Garlic
1 tsp - Oil
Salt to taste
1/2 tsp - Tamarind
1/4 tsp - Mustard

Preparing method
- Heat a tsp of oil in a kadai and sauté onions and green chillies till they become golden brown.
- Add the tamarind and fry for few seconds. Once the mixture cools nicely, grind it along with peeled garlic and salt without water.
- In the meantime, peel the avocado and mash it.
- Again heat 1 tbsp oil and splutter the mustard add the ground mixture and mashed avocado to this and fry for about a minute.
- Garnish with cilantro. Healthy Avocado chutney is ready to serve

Leave your comments, for me to be motivated!!

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What is an Avocado?

How to Peel a Hard Boiled Egg?

We looked at how to hard boil an Egg and once the egg is boiled it becomes a tedious job to peel the egg without making an art on the egg white. Not any more, we will look at a simple process to negate the painstaking work of removing the shell from the hard boiled egg. This process will guarantee lesser time, say about three seconds every time.
Check the steps below and its a sure way to better your egg peeling skills

Once the hard boiled egg is prepared, you need to let it cool. Soaking in ice water is a good way to speed up this process

Crack the shell at each end by firmly tapping the egg onto a hard surface such as a counter. Do one end, and then the other.

There is an air bubble in the wide end of the egg; you want to crush this.

Place the side of the egg on a counter and roll forward for one revolution with your palm firmly down on the top of the egg.

Submerge the egg in a bowl of warm water and slip the entire shell off in less than a second.

Peel the egg effectively from now on. Until next post.

Knowing a Fruit - Avocado

We would deviate a little from recipes and cooking to enter into the world of fruits, vegetables and other ingredients. Lets admit that these are very much an essential to our everyday cooking and consumption. I would introduce each fruit, vegetable and the likes in posts which will be titles "Knowing a fruit", "Knowing a vegetable", etc., This will be a series of posts having inputs about ingredients. Starting off this type of posts, we will introduce Avocado

What is an Avocado?

Avocado or Butter fruit is a complete food with many essential nutrients like proteins, vitamin E, C, B, folic acid, iron, minerals, antioxidants and fiber. It has no cholesterol and is sodium free. Avocado shake with milk and sugar is a famous drink. It can be used to make salads, shakes, sandwitches etc.

Types of Avocados
The two most widely marketed avocado varieties are the rough-skinned, almost black Hass and the smooth, thin-skinned green Fuerte. The Hass has a smaller pit and a more buttery texture than the Fuerte.

Purchasing & Using Avocadoes
Avocados must be used when fully ripe. They do not ripen on the tree and are rarely found ripe in markets. Fresh avocados are almost always shipped in an unripe condition.
To test for ripeness by cradling an avocado gently in your hand. Ripe fruit will yield will be firm, yet will yield to gentle pressure. If pressing leaves a dent, the avocado is very ripe and suitable for mashing. They are best served at room temperature.

How to ripen Avocados?

To ripen avocados slowly, put them in the fruit bin of your refrigerator (no apples please, that would be mixed signals). Avocados can be kept for up to two weeks this way. They will ripening very slowly, so when you take them out of the refrigerator they will be ready to eat in a couple of days.
To ripen an avocado faster, place in a brown paper bag and set in your oven with only the oven light on.
Once avocados are at a desired stage of ripeness, they may be refrigerated for up to 2 to 3 days

An avocado is a wonderful fruit and can be used to make various items out of it. We will see some food items that can be prepared using avocados in the posts to come.

How to make South Indian Filter Coffee?

I had posted about a few coffee options that we stumble upon. I had also mentioned that i would provide you a step by step procedure to prepare THE FILTER COFFEE. A typical south Indian preparation!!

Step 1: You'll need a traditional south Indian filter, also called the percolator which is made of 4 parts. See the picture below.
In a clockwise direction let me explain the parts starting from the top
1. The lid that comes on top of the actual percolator.
2. The percolator, you can also see the base is punched with holes
3. Strainer, although this looks like an umbrella it is a strainer.
4. Collector, The fourth part forms the base which collects the strained decoction.

Step 2: Get coffee powder, if it is India you can get freshly ground coffee powder mixed with chickory. Chickory is nothing but a real stronger coffee beans blend. It is powdered and added to the coffee powder usually in the percentage ratio of 90 to 10, where 10% is chickory and 90% coffee.

Step 3: Assemble the filter, where the base is fixed with the percolator on the top. Once this is done place the strainer and then keep the lid handy.

Step 4: Put the coffee powder atop the strainer, the usual is 2 heaped tablespoons of coffee powder to make the decoction. This decoction will serve 6 to 8 people depending on the strength of the coffee and the serving quantity.

Step 5: Boil water and pour into the percolator, you can always top up the water once a little water is strained, keep in mind how much of liquid the base can hold. Now be careful of the heat, the entire filter will be hot. Keep the filter aside for it to strain, usually it takes around 45 mins to strain the entire water.

Step 6: Take tumbler and davraa a traditional serving utensils. Or take any cup, the mixture is in the ratio 3:1. Take 3/4 tumbler milk, top it with decoction, add sugar as per requirement mix them well and serve.

There you have a step by step way to make filter coffee. Make sure the following are adhered to
- Never heat the coffee after mixing with decoction.
- If you use decoction stored in the fridge, heat the decoction separately by placing it in boiling water.
- You can also make cold coffee using this decoction.
- Some filters have bigger holes. After filling the coffee powder you can slightly press it with your fingers.
- Some filters have small holes which tend to get blocked. Make sure the holes are clear.
- The filter should be totally dry when you add the powder.

Happy coffeeing!! I would talk about a few popular dishes and recipes of Kashmiri Pundit Cuisine in my next post. You can choose to Subscribe by email