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Satiate your Taste Buds in Devon restaurants Devon is a prosperous land, rich in land and sea produces that is reflected in their food. Whether you want Walnut Crusted Pork with Black Pudding Mash or want the delicious home cooked three-course lunch, Devonshire style you will get everything in Devon restaurants....
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The Recipe of preparing Black Bean Soup
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Tuesday, May 22, 2018
Eating soups is one of the most comforting foods you can ever eat especially during the colder, winter days as it helps you keep your temperatures at warm. There are a lot of different soups and recipes you can find that match your taste and preference if you want to eat one and most of them can easily be made at home with ingredients fresh from the market.
One of the many exotic soups you can find that is equally delectable and healthy is the black bean soup. This soup is especially poplar in the Latin American region and is made from black turtle bean.
The black turtle bean has a meaty, dense texture and a flavor very similar to that of mushrooms making it a very popular dish among vegetarians. It is used in most Latin American dishes such as Feijoada of Brazil, Moros con Cristianos of Cuba, Gallo Pinto of Costa Rica and Pabellon Criollo of Venezuela.
Black bean soup is a very healthy dish also as it is low on calories yet high on fiber; it contains low cholesterol and saturated fat plus, diabetic people will find comfort knowing that this dish is tagged as diabetic appropriate. So, if you want to eat healthy and would really like to try out this dish, here is the recipe.
Ingredients;
1 tablespoon of canola oil
1 onion, small, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 cans of 15-ounces black bean, rinsed
3 cups of water
½ cup of prepared salsa, can be store bought or homemade
¼ teaspoon salt
1 tablespoon lime juice
4 tablespoons sour cream, preferably reduced fat (optional)
2 tablespoons of fresh cilantro, chopped (optional)
What you need to do;
Heat the canola oil in a medium sauce pan on a medium-high heat until the sauce pan is hot, but not smoking. Then, add chopped onions and cook them until translucent for about 2-3 minutes.
Add chili powder and cumin and keep on cooking for about 1 more minute.
Add the beans, salsa, water and salt. Bring to a boil then reduce heat and then simmer for about 10 minutes.
Next, remove from heat and add lime juice then stir.
Pour half of the mixture into a blender and begin to puree. After attaining a soft creamy texture, pour back to the remaining grainy mixture and serve with sour cream and/or cilantro if desired.
Black Bean Soup is very easy to make and can be prepared by anyone at home. Just do it with caution as pureeing hot liquids can be harmful if not done properly. Enjoy this dish anytime and keep your body healthy.
Source: Ezinearticles
One of the many exotic soups you can find that is equally delectable and healthy is the black bean soup. This soup is especially poplar in the Latin American region and is made from black turtle bean.
The black turtle bean has a meaty, dense texture and a flavor very similar to that of mushrooms making it a very popular dish among vegetarians. It is used in most Latin American dishes such as Feijoada of Brazil, Moros con Cristianos of Cuba, Gallo Pinto of Costa Rica and Pabellon Criollo of Venezuela.
Black bean soup is a very healthy dish also as it is low on calories yet high on fiber; it contains low cholesterol and saturated fat plus, diabetic people will find comfort knowing that this dish is tagged as diabetic appropriate. So, if you want to eat healthy and would really like to try out this dish, here is the recipe.
Ingredients;
1 tablespoon of canola oil
1 onion, small, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 cans of 15-ounces black bean, rinsed
3 cups of water
½ cup of prepared salsa, can be store bought or homemade
¼ teaspoon salt
1 tablespoon lime juice
4 tablespoons sour cream, preferably reduced fat (optional)
2 tablespoons of fresh cilantro, chopped (optional)
What you need to do;
Heat the canola oil in a medium sauce pan on a medium-high heat until the sauce pan is hot, but not smoking. Then, add chopped onions and cook them until translucent for about 2-3 minutes.
Add chili powder and cumin and keep on cooking for about 1 more minute.
Add the beans, salsa, water and salt. Bring to a boil then reduce heat and then simmer for about 10 minutes.
Next, remove from heat and add lime juice then stir.
Pour half of the mixture into a blender and begin to puree. After attaining a soft creamy texture, pour back to the remaining grainy mixture and serve with sour cream and/or cilantro if desired.
Black Bean Soup is very easy to make and can be prepared by anyone at home. Just do it with caution as pureeing hot liquids can be harmful if not done properly. Enjoy this dish anytime and keep your body healthy.
Source: Ezinearticles
Home Roasted Coffee and its essence of adding new taste
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Tuesday, October 10, 2017
The aroma of a fresh cup of rejuvenating coffee is probably the best kickstarter for the day. Around the world, the consumption of coffee increases manifolds every single year. But do all of us really enjoy coffee the way it is intended? Yes, the topic of interest for Home Baristas like us right now, is home roasted coffee. The aroma of fresh coffee beans can only be preserved if roasted in the perfect manner while taking care of other essentials.
Here are 5 details that if taken care of, will ensure that the cup of coffee you make every day will be nothing less than perfect. These include aspects other than the chief home roasting procedure as well that can enhance your mornings. Have a look:
Choose a Cool and Dark Place to Store Your Coffee Beans - The storage of the coffee beans is something that can simply not be underrated. You should store the coffee beans in a cool and dry place to maintain its freshness for that little bit longer. Right after the home roasting process, coffee should be stored appropriately to preserve it until it is consumed.
Select a French Press with a Capacity Exactly Matching Your Needs - If you do decide to go for a french press, you need to get one that can cater to the exact quantity requirements that you have. Using the french coffee roast with the french press in a precise manner can help you get the taste that you will pat your own back for.
Go and Grab Green Coffee Beans or Bean Extracts - Other than its obvious popularity for usage in several weight-loss techniques, Green coffee bean extracts also have a definitive flavour to them. There are different types available even in the form of extract or syrups. Try them out and you will probably not be able to think about coffee without them.
Do Not Underestimate the Value of a Quality Tamper - A good quality tamper helps in the manual roasting process to a great extent. Tampers need to be of high quality, and the ones made of high-quality steel are probably the best ones around. Buy a stainless steel tamper and you will realise how it changes the way tamping is done.
Understand the Different Stages of Roast to Control the Flavour - There are various stages of home roasting that yield different flavour. The roasting, therefore, has to be done extremely carefully. Right after yellowing, steam, and the first crack, you can have several different variations of coffee - from the first roasted stage to caramelization, and the second crack to darkening roast.
The above are just 5 of the essentials that, as per me, are mostly overlooked even though they are significant for the entire roasting process. Try and emphasise on these points and you will start noticing the difference yourself in the daily cup of coffee, and thereby your mornings!
Here are 5 details that if taken care of, will ensure that the cup of coffee you make every day will be nothing less than perfect. These include aspects other than the chief home roasting procedure as well that can enhance your mornings. Have a look:
Choose a Cool and Dark Place to Store Your Coffee Beans - The storage of the coffee beans is something that can simply not be underrated. You should store the coffee beans in a cool and dry place to maintain its freshness for that little bit longer. Right after the home roasting process, coffee should be stored appropriately to preserve it until it is consumed.
Select a French Press with a Capacity Exactly Matching Your Needs - If you do decide to go for a french press, you need to get one that can cater to the exact quantity requirements that you have. Using the french coffee roast with the french press in a precise manner can help you get the taste that you will pat your own back for.
Go and Grab Green Coffee Beans or Bean Extracts - Other than its obvious popularity for usage in several weight-loss techniques, Green coffee bean extracts also have a definitive flavour to them. There are different types available even in the form of extract or syrups. Try them out and you will probably not be able to think about coffee without them.
Do Not Underestimate the Value of a Quality Tamper - A good quality tamper helps in the manual roasting process to a great extent. Tampers need to be of high quality, and the ones made of high-quality steel are probably the best ones around. Buy a stainless steel tamper and you will realise how it changes the way tamping is done.
Understand the Different Stages of Roast to Control the Flavour - There are various stages of home roasting that yield different flavour. The roasting, therefore, has to be done extremely carefully. Right after yellowing, steam, and the first crack, you can have several different variations of coffee - from the first roasted stage to caramelization, and the second crack to darkening roast.
The above are just 5 of the essentials that, as per me, are mostly overlooked even though they are significant for the entire roasting process. Try and emphasise on these points and you will start noticing the difference yourself in the daily cup of coffee, and thereby your mornings!
Courtesy: ezinearticles
Pasta Salad, the healthy food recipes
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Wednesday, July 12, 2017
Pasta has been around for years and years and has found its way into many of the popular dishes that we now know as comfort food. What would lasagna or ravioli or even spaghetti be without our friendly neighborhood pasta. This is where it is normally found and in all honesty, it will probably hold this title for may years to come. But there is another way to enjoy pasta. A must more sublime and ingenious way, and a way more healthier to boot. What is that way you ask? Via pasta salad is my answer. If you are not yet a fan of this great form of pasta I hope to convince you of it. Let the journey begin...
How many times have we had a nice Italian dish of pasta and felt bloated and tired afterwords? This is a very common reaction to taking in all those carbs and proteins and fats during that special holiday meal or family function. Wouldn't it be nice if there was a way to have that fantastic same pasta taste but in a much healthier format? There is...via the pasta salad.
In a pasta salad there is pasta to be sure, but notice the second part of the term. That's right, salad. When you think of salad you think of lettuce and broccoli and tomato and celery. Perhaps some olives and pickles to top it off. When compared to meats and dairy and fats which is healthier for your body? You only need to check out any diet plan or calorie chart to figure that out. The body loves the roughage and high water content of vegetables, and they are readily available in the great combination that is known as the pasta salad.
Let's not stop here. We can add pasta and veggies to be sure, but there are so many other ways to top off the great pasta salad and make it all that more special. If you want to go the low calorie route there is always balsamic vinegar or perhaps a few squeezes of lemon to make it special. If you have had a hard workout or tough day you can kick it up a notch by mixing in some mayo or a heavy cream sauce. The pasta salad is your friend and is there to make you happy. You only need to ask.
There is so much I can write about in regards to the healthy pasta salad I'm afraid that I don't have time in this article. Come on over to my website for more details...
Source:Ezinearticles
How many times have we had a nice Italian dish of pasta and felt bloated and tired afterwords? This is a very common reaction to taking in all those carbs and proteins and fats during that special holiday meal or family function. Wouldn't it be nice if there was a way to have that fantastic same pasta taste but in a much healthier format? There is...via the pasta salad.
In a pasta salad there is pasta to be sure, but notice the second part of the term. That's right, salad. When you think of salad you think of lettuce and broccoli and tomato and celery. Perhaps some olives and pickles to top it off. When compared to meats and dairy and fats which is healthier for your body? You only need to check out any diet plan or calorie chart to figure that out. The body loves the roughage and high water content of vegetables, and they are readily available in the great combination that is known as the pasta salad.
Let's not stop here. We can add pasta and veggies to be sure, but there are so many other ways to top off the great pasta salad and make it all that more special. If you want to go the low calorie route there is always balsamic vinegar or perhaps a few squeezes of lemon to make it special. If you have had a hard workout or tough day you can kick it up a notch by mixing in some mayo or a heavy cream sauce. The pasta salad is your friend and is there to make you happy. You only need to ask.
There is so much I can write about in regards to the healthy pasta salad I'm afraid that I don't have time in this article. Come on over to my website for more details...
Source:Ezinearticles
Get a new taste of The Szechuan peppercorn
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Wednesday, December 28, 2016
The Szechuan peppercorn is derived as a berry from the Prickly Ash tree. It is technically not a peppercorn and has a taste that is distinctively different from most other peppercorns. Distinguished by a tingly Numbness and a decidedly lemon like flavor it is highly recommended as a spice. Especially in Asian cuisine, Szechuan Peppercorn is a widely used spice. It lends a mild heat when used sparingly. It goes well with Duck, fish and seafood as well, making it a very versatile spice. It has a distinct tingly numb sensation when tasted and the aroma is also quite memorable.
The Szechuan Peppercorn is widely used in Chinese and Japanese cuisine. It is normally air dried and has a split husk revealing the black berry inside. They are usually roasted to enhance the release of the flavor when they are crushed. The husk is the part that is consumed, with the black berry being considered too gritty and sand like. The peppercorns normally also have a thin hair like spike attached.
The various names attributed to the Szechuan Peppercorn make for interesting trivia. In China itself it is referred to by no fewer than fifteen names, including flower pepper and mountain pepper. In Japan it is called Sansho, while in Tibet it is referred to as Yeri ma. The peppercorns normally also have a thin hair like spike attached.
It is a staple in the cuisine of the north east areas of India as well as Tibet. In Tibet, it is used as a flavoring for a popular dumpling called the Momo. In China it is a constituent of the famed Five Spice powder. While in India it is used in Ayurveda to cure many ailments, besides being used to add heat to certain dishes. The Szechuan Peppercorn is wrongly assumed to be capable of sanitizing meat that is not fresh. In reality it only helps to mask the foul smell or flavor. This property of masking makes it ideal for cooking exotic delicacies like offal.
In America, the Szechuan Peppercorn goes by names as vivid as Chinese prickly ash and Fagaru. However the most interesting name given to this spice is "Current Mirchi". It is so called by the locals in India, in reference to the electric tingling sensation and heat that is experienced upon tasting it. Current refers to the electric sensation. Mirchi is the word used in Hindi and its derivatives, for chilies.
Courtesy: Ezinearticles
The Szechuan Peppercorn is widely used in Chinese and Japanese cuisine. It is normally air dried and has a split husk revealing the black berry inside. They are usually roasted to enhance the release of the flavor when they are crushed. The husk is the part that is consumed, with the black berry being considered too gritty and sand like. The peppercorns normally also have a thin hair like spike attached.
The various names attributed to the Szechuan Peppercorn make for interesting trivia. In China itself it is referred to by no fewer than fifteen names, including flower pepper and mountain pepper. In Japan it is called Sansho, while in Tibet it is referred to as Yeri ma. The peppercorns normally also have a thin hair like spike attached.
It is a staple in the cuisine of the north east areas of India as well as Tibet. In Tibet, it is used as a flavoring for a popular dumpling called the Momo. In China it is a constituent of the famed Five Spice powder. While in India it is used in Ayurveda to cure many ailments, besides being used to add heat to certain dishes. The Szechuan Peppercorn is wrongly assumed to be capable of sanitizing meat that is not fresh. In reality it only helps to mask the foul smell or flavor. This property of masking makes it ideal for cooking exotic delicacies like offal.
In America, the Szechuan Peppercorn goes by names as vivid as Chinese prickly ash and Fagaru. However the most interesting name given to this spice is "Current Mirchi". It is so called by the locals in India, in reference to the electric tingling sensation and heat that is experienced upon tasting it. Current refers to the electric sensation. Mirchi is the word used in Hindi and its derivatives, for chilies.
Courtesy: Ezinearticles
Making beer at home, tips and information
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Friday, September 23, 2016
Let's look at the basics. All beer has 4 basic ingredients: Malted Barley, Hops, Yeast, and Water. For your first brew you will most likely be using Malt Extract in place of fresh malted barley or other malted grain, and this extract may come "hopped" meaning that it has the hop flavors already infused into the malt extract. If you do have separate hops in your first brew ingredients, they will most likely be hop pellets. Other ingredients may make their way into a brew, but these are the basic requirements. So, let's take a quick look at each of these basic 4 ingredients.
Malt Extract made from Malted Barley (and other grains): In the beginning, you will probably not need to be concerned with fresh malted grain stuff beyond knowing the basic types of Malt Extracts that are available. This is because nearly all beginners and all beginner homebrew kits use malt extracts in place of fresh malted barley or other malted grain such as wheat. A malt extract is basically concentrated syrup of sugars (Liquid Malt Extract - LME) or powder (Dry Malt Extract - DME) that is diluted/dissolved in hot water and forms the basis of the fuel that yeast will later feed on. This allows beginners to make consistent good tasting beer, minimizes up-front costs for equipment, and makes the brewing process a little quicker and easier.
Actual malted barley is simply barley grains that have been allowed to germinate in the presence of moisture, and then these are dried at an elevated temperature to varying levels of "toastiness". There are natural enzymes involved that start to convert the carbohydrate in the barley or other grains to sugars that yeast can then "eat" to create CO2 and alcohol (yeast can also play a role in creating unique flavor profiles). For now, the important thing to know is that malt extracts range from very light in color to very dark, depending on how much the original grains were allowed to roast. Different levels of roasting create different flavors and different amounts of available sugars for the yeast.
Hops and Hop Pellets: You will definitely gain an appreciation for hops as you continue to brew your beer at home and start to experiment with different kits and different ingredients. Hops are the flowers of the hop plant that have a seed cone shape. These flower cones are dried and can then be broken apart and pressed into Hop Pellets. The pellets take up less room and expand greatly when introduced to liquid. There are different types of hop plants that each produce hop flower cones with different flavors and levels of bitterness mostly due to different levels of "Alpha Acids". It is these Alpha Acids that add varying levels of bitterness to beer, but these also serve a very important role as a preservative. Alpha Acids tend to have some antimicrobial properties, meaning they can act as a very mild "antibiotic" to prevent or limit the growth of naughty bacteria, but without affecting the yeast in beer. The type and amount of hops added to beer affect its International Bitterness Unit rating (IBU).
Yeast: For most beginner kits, these come in a dry packet form and may look similar to the dry packets of yeast found in grocery stores and used for breads. However, the various yeast strains used for brewing beer have different abilities in that some produce more alcohol than others. Also, yeast can alter the flavor of beers, meaning that taking the exact same amount and type of malt, water, and hops but using different yeast can produce a different tasting beer. This is an example of how a person can start experimenting with beer recipes.
As you get more familiar with brewing you may want to consider liquid yeast products. Some people believe that the liquid versions of brewing yeast are superior, but this is not always the case and there are many high quality dry yeast options available. How the yeast are stored and handled can play a huge role in the quality of the yeast by the time you use it. It is generally recommended to keep your dry yeast packets in a fridge until you're ready to use them. It should also be pointed-out that one of the characteristics of yeast that differ between various types of yeast strains is their tolerance of alcohol. Some yeast can continue to function and produce CO2 and alcohol in concentrations of 5% alcohol by volume (ABV) or higher while others become inactive. If you are going to try to make a beer with an ABV of over 5%, you must make sure you have yeast designated for higher alcohol production. This type of yeast is sometimes referred to as "high gravity".
Water: OK, let's face it, water is water...right? Not exactly. Some water sources have more minerals (hard water) than other water sources. Some waters have a different taste to them than others, which may be due to the level of fluoridation or chlorination of the municipal water in a particular area. And of course, the safety of the water in regard to microbial contamination must be considered.
Since water is the key ingredient in beer, and is essential in allowing yeast to do their jobs as well as allowing various flavors to blend, it definitely deserves attention. While you could buy fancy bottled spring waters, it really isn't necessary. Almost any municipal water source will work fine, and well water that is safe to drink should work fine too. Your water will be brought to a boil well before you add yeast, so any potential impact of chlorinated water on yeast is a non-issue since chlorine will evaporate in gas form from the water.
That's the basics of beer and should help you start to understand how to homebrew. You'll be brewing your own home beer before you know it! Happy Brewing!
Joe Walker, M.S., R.D.
I am a Registered Dietitian and I brew my own beer. I have been doing so for 4 years now. My new site, Start Home Brew.com, focuses on getting absolute beginners of the homebrew realm the basic information to get them started in this refreshing hobby.
Source: Ezinearticles
Malt Extract made from Malted Barley (and other grains): In the beginning, you will probably not need to be concerned with fresh malted grain stuff beyond knowing the basic types of Malt Extracts that are available. This is because nearly all beginners and all beginner homebrew kits use malt extracts in place of fresh malted barley or other malted grain such as wheat. A malt extract is basically concentrated syrup of sugars (Liquid Malt Extract - LME) or powder (Dry Malt Extract - DME) that is diluted/dissolved in hot water and forms the basis of the fuel that yeast will later feed on. This allows beginners to make consistent good tasting beer, minimizes up-front costs for equipment, and makes the brewing process a little quicker and easier.
Actual malted barley is simply barley grains that have been allowed to germinate in the presence of moisture, and then these are dried at an elevated temperature to varying levels of "toastiness". There are natural enzymes involved that start to convert the carbohydrate in the barley or other grains to sugars that yeast can then "eat" to create CO2 and alcohol (yeast can also play a role in creating unique flavor profiles). For now, the important thing to know is that malt extracts range from very light in color to very dark, depending on how much the original grains were allowed to roast. Different levels of roasting create different flavors and different amounts of available sugars for the yeast.
Hops and Hop Pellets: You will definitely gain an appreciation for hops as you continue to brew your beer at home and start to experiment with different kits and different ingredients. Hops are the flowers of the hop plant that have a seed cone shape. These flower cones are dried and can then be broken apart and pressed into Hop Pellets. The pellets take up less room and expand greatly when introduced to liquid. There are different types of hop plants that each produce hop flower cones with different flavors and levels of bitterness mostly due to different levels of "Alpha Acids". It is these Alpha Acids that add varying levels of bitterness to beer, but these also serve a very important role as a preservative. Alpha Acids tend to have some antimicrobial properties, meaning they can act as a very mild "antibiotic" to prevent or limit the growth of naughty bacteria, but without affecting the yeast in beer. The type and amount of hops added to beer affect its International Bitterness Unit rating (IBU).
Yeast: For most beginner kits, these come in a dry packet form and may look similar to the dry packets of yeast found in grocery stores and used for breads. However, the various yeast strains used for brewing beer have different abilities in that some produce more alcohol than others. Also, yeast can alter the flavor of beers, meaning that taking the exact same amount and type of malt, water, and hops but using different yeast can produce a different tasting beer. This is an example of how a person can start experimenting with beer recipes.
As you get more familiar with brewing you may want to consider liquid yeast products. Some people believe that the liquid versions of brewing yeast are superior, but this is not always the case and there are many high quality dry yeast options available. How the yeast are stored and handled can play a huge role in the quality of the yeast by the time you use it. It is generally recommended to keep your dry yeast packets in a fridge until you're ready to use them. It should also be pointed-out that one of the characteristics of yeast that differ between various types of yeast strains is their tolerance of alcohol. Some yeast can continue to function and produce CO2 and alcohol in concentrations of 5% alcohol by volume (ABV) or higher while others become inactive. If you are going to try to make a beer with an ABV of over 5%, you must make sure you have yeast designated for higher alcohol production. This type of yeast is sometimes referred to as "high gravity".
Water: OK, let's face it, water is water...right? Not exactly. Some water sources have more minerals (hard water) than other water sources. Some waters have a different taste to them than others, which may be due to the level of fluoridation or chlorination of the municipal water in a particular area. And of course, the safety of the water in regard to microbial contamination must be considered.
Since water is the key ingredient in beer, and is essential in allowing yeast to do their jobs as well as allowing various flavors to blend, it definitely deserves attention. While you could buy fancy bottled spring waters, it really isn't necessary. Almost any municipal water source will work fine, and well water that is safe to drink should work fine too. Your water will be brought to a boil well before you add yeast, so any potential impact of chlorinated water on yeast is a non-issue since chlorine will evaporate in gas form from the water.
That's the basics of beer and should help you start to understand how to homebrew. You'll be brewing your own home beer before you know it! Happy Brewing!
Joe Walker, M.S., R.D.
I am a Registered Dietitian and I brew my own beer. I have been doing so for 4 years now. My new site, Start Home Brew.com, focuses on getting absolute beginners of the homebrew realm the basic information to get them started in this refreshing hobby.
Source: Ezinearticles
How to prepare Paneer Korma
Comments (0) |
Wednesday, September 7, 2016
There are few people in this world who do not like paneer dishes.
Paneer dishes simply make a difference. You can recall the wonderful memories from childhood when your mother used to cook paneer at home.
You grew up loving paneer.
Paneer dishes, the kind they make at marriage functions is awesome. The kind of paneer dishes they serve at restaurants is again a delightful experience.
Probably the best selection among these is the paneer based street food that they make, be it chillas, patties or paneer burgers, and how they serve it with tomato sauce, dhania/pudina chutney and imli chutney.
Don't you sometimes wish that for that get-together of close knit friends, you could cook paneer in a way that the occasion becomes all the more beautiful?
With this recipe for Paneer Korma, you are sure to find some delightful compliments coming your way, as your guests rave in admiration!
Paneer Korma happens to be one of those dishes which tastes great, don't take all that long to cook, and turn you into one fine cook overnight. You'd have to try it to believe it!
Give the following recipe a try, or catch the video for the same.
Paneer Korma
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
INGREDIENTS:
2 cups paneer (cottage cheese) cut int 12 mm (1/2 inch) cubes
2 medium sized tomatoes
¾ cup onions, grated
1 tsp chilli powder
½ cup fresh cream
¼ tsp turmeric powder (haldi)
2 green cardamoms (elaichi)
2 tbsp chopped coriander
3 tbsp oil
Salt to taste
RECIPE FOR PANEER KORMA:
First we will heat some oil in a pan
Once the oil heats up, add onions and sauté it a bit till it becomes translucent.
Add cardamom and tomatoes (boiled and chopped)
Saute till the fat separates
Now we will add red chilli powder and a little turmeric
Let's sauté it for 1 or 2 minutes, mix well.
Now we will add cottage cheese and white cream
Add salt as per taste and mix well
Saute for some time
The Paneer Korma is ready to serve
COTTAGE CHEESE OR PANEER IS A GOOD SOURCE OF
- Protein
- Complex B Vitamins
- Healthy Fats
- Minerals such as calcium, magnesium, potassium, phosphorus, zinc and selenium
BENEFITS OF COTTAGE CHEESE:-
1. Aids in digestion
2. Helps strengthen bones
3. Reduces risk of cardiovascular diseases
4. Relieves muscle cramps, anxiety and stress
5. Reduces risk of breast cancer
6. Rich in antioxidant properties
7. Boosts immune system
Check out the Kitchen Library YouTube Channel for the finest selections in Indian Cuisine and more such recipes.
And to stay updated with new and exciting recipes every Wednesday and Saturday, subscribe to the YouTube channel for Kitchen Library!
Get your copy of Tarla Dalal Kitchen Library, only at TeleSky Shopping
Source: Ezinearticles
Paneer dishes simply make a difference. You can recall the wonderful memories from childhood when your mother used to cook paneer at home.
You grew up loving paneer.
Paneer dishes, the kind they make at marriage functions is awesome. The kind of paneer dishes they serve at restaurants is again a delightful experience.
Probably the best selection among these is the paneer based street food that they make, be it chillas, patties or paneer burgers, and how they serve it with tomato sauce, dhania/pudina chutney and imli chutney.
Don't you sometimes wish that for that get-together of close knit friends, you could cook paneer in a way that the occasion becomes all the more beautiful?
With this recipe for Paneer Korma, you are sure to find some delightful compliments coming your way, as your guests rave in admiration!
Paneer Korma happens to be one of those dishes which tastes great, don't take all that long to cook, and turn you into one fine cook overnight. You'd have to try it to believe it!
Give the following recipe a try, or catch the video for the same.
Paneer Korma
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
INGREDIENTS:
2 cups paneer (cottage cheese) cut int 12 mm (1/2 inch) cubes
2 medium sized tomatoes
¾ cup onions, grated
1 tsp chilli powder
½ cup fresh cream
¼ tsp turmeric powder (haldi)
2 green cardamoms (elaichi)
2 tbsp chopped coriander
3 tbsp oil
Salt to taste
RECIPE FOR PANEER KORMA:
First we will heat some oil in a pan
Once the oil heats up, add onions and sauté it a bit till it becomes translucent.
Add cardamom and tomatoes (boiled and chopped)
Saute till the fat separates
Now we will add red chilli powder and a little turmeric
Let's sauté it for 1 or 2 minutes, mix well.
Now we will add cottage cheese and white cream
Add salt as per taste and mix well
Saute for some time
The Paneer Korma is ready to serve
COTTAGE CHEESE OR PANEER IS A GOOD SOURCE OF
- Protein
- Complex B Vitamins
- Healthy Fats
- Minerals such as calcium, magnesium, potassium, phosphorus, zinc and selenium
BENEFITS OF COTTAGE CHEESE:-
1. Aids in digestion
2. Helps strengthen bones
3. Reduces risk of cardiovascular diseases
4. Relieves muscle cramps, anxiety and stress
5. Reduces risk of breast cancer
6. Rich in antioxidant properties
7. Boosts immune system
Check out the Kitchen Library YouTube Channel for the finest selections in Indian Cuisine and more such recipes.
And to stay updated with new and exciting recipes every Wednesday and Saturday, subscribe to the YouTube channel for Kitchen Library!
Get your copy of Tarla Dalal Kitchen Library, only at TeleSky Shopping
Source: Ezinearticles
How to make Vegetarian Sandwiches
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Tuesday, April 12, 2016
Vegetarian sandwiches are delicious, guilt-free masterpieces that are as filling as their meaty counterparts once done right. Best of all, they allow a lot of creativity, and some of the tastiest recipes can be derived from the simplest ingredients. Added to this, the constant addition of new food items and their variations to the grocery shelves make it easy for newcomers to be just as satisfied as veterans, allowing the transition to be pain free. Many will also be happy to know that these points/benefits are not merely limited to sandwiches.
Basic Ingredients You Will Need:
There are some basic ingredients to always have on hand whether you a veteran or just adopting a vegetarian diet. In fact, these basics can be mixed and matched to create a world of possibilities. Plus, they tend to form the base of most sandwich recipes you will find. These are:
Bread and wraps of your choice (the more variety, the better)
Hummus, sandwich spreads, and sauces you like (you can even find recipes for homemade versions)
Seasonal veggies (since these tend to be more affordable)
Tofu, seitan, or tempeh
Peas, beans, and sprouts of all kinds (these can help make sandwiches tastier and more filling)
Cashew and other vegan cheeses
3 Things to Remember:
Switching or sticking to a vegan diet has many pluses. It also has some drawbacks if it is not done properly. As you enjoy your creations, it is important to remember the following three things.
1) Vegan does not automatically mean healthy
Far too many people fall into this trap. Some process foods are technically vegan, but are chock-full of things you should try to avoid no matter your diet. Additionally, the calorie content can be a major disadvantage. The key is to be a conscious consumer, so always investigate before you buy. You can also aim for fresh, home-made alternatives as often as your life allows.
2) Be mindful of allergies
A lot of what you come across may contain nuts and other ingredients that could trigger allergies. With that said, become informed and read labels carefully. Newbies are also encouraged to understand alternative names for ingredients with multiple names.
3) Vegan does not mean sacrificing taste
Every happy vegan understands the value of great hummus or other spreads, tasty vegetables, and the long list of other possible fillings. Add fresh ingredients to the list, and you quickly realize that there is absolutely no need to give up great tasting foods. That is really all it takes, and a good sandwich is proof of this.
As you explore all the vegetarian sandwiches out there, remember to save your favorite recipes. It is also recommended that you look for economical ways to enjoy the ones that are costly, especially when eating out. Lastly, do not forget to share what you find with your friends, vegans and meat lovers alike. You never know who you could inspire to change their eating habits or who has tasty options of their own to share with you!
Source: ezinearticles
Basic Ingredients You Will Need:
There are some basic ingredients to always have on hand whether you a veteran or just adopting a vegetarian diet. In fact, these basics can be mixed and matched to create a world of possibilities. Plus, they tend to form the base of most sandwich recipes you will find. These are:
Bread and wraps of your choice (the more variety, the better)
Hummus, sandwich spreads, and sauces you like (you can even find recipes for homemade versions)
Seasonal veggies (since these tend to be more affordable)
Tofu, seitan, or tempeh
Peas, beans, and sprouts of all kinds (these can help make sandwiches tastier and more filling)
Cashew and other vegan cheeses
3 Things to Remember:
Switching or sticking to a vegan diet has many pluses. It also has some drawbacks if it is not done properly. As you enjoy your creations, it is important to remember the following three things.
1) Vegan does not automatically mean healthy
Far too many people fall into this trap. Some process foods are technically vegan, but are chock-full of things you should try to avoid no matter your diet. Additionally, the calorie content can be a major disadvantage. The key is to be a conscious consumer, so always investigate before you buy. You can also aim for fresh, home-made alternatives as often as your life allows.
2) Be mindful of allergies
A lot of what you come across may contain nuts and other ingredients that could trigger allergies. With that said, become informed and read labels carefully. Newbies are also encouraged to understand alternative names for ingredients with multiple names.
3) Vegan does not mean sacrificing taste
Every happy vegan understands the value of great hummus or other spreads, tasty vegetables, and the long list of other possible fillings. Add fresh ingredients to the list, and you quickly realize that there is absolutely no need to give up great tasting foods. That is really all it takes, and a good sandwich is proof of this.
As you explore all the vegetarian sandwiches out there, remember to save your favorite recipes. It is also recommended that you look for economical ways to enjoy the ones that are costly, especially when eating out. Lastly, do not forget to share what you find with your friends, vegans and meat lovers alike. You never know who you could inspire to change their eating habits or who has tasty options of their own to share with you!
Source: ezinearticles
How to make Healthy Chocolate Peanut Butter Fudge Recipe for your kids
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Wednesday, October 28, 2015
Recent research is uncovering that 'low fat' actually means more sugar. Start reading your food labels carefully. There is nothing healthy about increased in sugar content or artificial sweetener!
So if you are like me and have a sweet tooth then take a look at this fudge recipe...
Healthy Chocolate Peanut Butter Fudge Recipe
Ingredients:
•1/2 cup raw pecans, almonds, or walnuts
•4 or 5 tbsp of your favorite organic nut butter (try cashew butter, almond butter, peanut butter)
•Extra dark chocolate bar
•2/3 to 3/4 cup of organic coconut milk (great source of healthy saturated fats)
•2 tbsp rice bran (source of additional fiber source)
•2 tbsp oat bran (healthy fiber including soluble fiber)
•1/2 cup raw pecans, almonds, or walnuts (contains antioxidants, and vitamins/minerals)
•1/2 cup dried cranberries or raisins (optional)
•1 tsp vanilla extract
•a little stevia to lightly sweeten (stevia is a natural non-caloric sweetener, see description below)
Method:
Melt chocolate bar, nut butter and coconut milk in a medium saucepan with low heat (I prefer to use a bowl over boiling water in a saucepan. This helps prevent the chocolate and other ingredients from burning)
Continuously stir with a wooden spoon or whisk.
Once all the ingredients have melted add the remaining ingredients.
Spread the mixture out on baking paper in a baking dish. Ensure the ingredients have mixed well together so you can spread the mixture into the prepared baking dish.
Place the baking dish into the fridge until the mixture solidifies.
Simple!
Stevia substitute
You may have seen Stevia in many healthy recipes as an alternative to sugar. So I thought I would help explain it a little more for you. The Stevia plant is said to be 300 times sweeter than sugar. The positives to using Stevia instead of sugar is it barely has any effect on blood glucose levels and contains no calories.
You can buy Stevia from Health Food Stores and as well as many supermarkets.
Courtesy:ezinearticles
So if you are like me and have a sweet tooth then take a look at this fudge recipe...
Healthy Chocolate Peanut Butter Fudge Recipe
Ingredients:
•1/2 cup raw pecans, almonds, or walnuts
•4 or 5 tbsp of your favorite organic nut butter (try cashew butter, almond butter, peanut butter)
•Extra dark chocolate bar
•2/3 to 3/4 cup of organic coconut milk (great source of healthy saturated fats)
•2 tbsp rice bran (source of additional fiber source)
•2 tbsp oat bran (healthy fiber including soluble fiber)
•1/2 cup raw pecans, almonds, or walnuts (contains antioxidants, and vitamins/minerals)
•1/2 cup dried cranberries or raisins (optional)
•1 tsp vanilla extract
•a little stevia to lightly sweeten (stevia is a natural non-caloric sweetener, see description below)
Method:
Melt chocolate bar, nut butter and coconut milk in a medium saucepan with low heat (I prefer to use a bowl over boiling water in a saucepan. This helps prevent the chocolate and other ingredients from burning)
Continuously stir with a wooden spoon or whisk.
Once all the ingredients have melted add the remaining ingredients.
Spread the mixture out on baking paper in a baking dish. Ensure the ingredients have mixed well together so you can spread the mixture into the prepared baking dish.
Place the baking dish into the fridge until the mixture solidifies.
Simple!
Stevia substitute
You may have seen Stevia in many healthy recipes as an alternative to sugar. So I thought I would help explain it a little more for you. The Stevia plant is said to be 300 times sweeter than sugar. The positives to using Stevia instead of sugar is it barely has any effect on blood glucose levels and contains no calories.
You can buy Stevia from Health Food Stores and as well as many supermarkets.
Courtesy:ezinearticles