August 12, 2018

CHURMA

Ingredients:
Wheat flour - 2 cups
Ghee - 1/2 cup
Sugar/ jaggery - 1 cup
Dry fruits - 1 cup
Cardamom powder - 1 tsp
Ghee for frying

Method:

  • Add ghee to sifted flour and bind it into a dough.
  • Make small balls with the dough and flatten them into round circles.
  • Fry them in hot oil or bake them in the oven by applying a little ghee on the top.
  • cool and crumble them so that the mixture resembles fine bread crumbs.
  • Add grated jaggery or unrefined sugar and cardamom powder.
  • Fry dry fruits in little ghee. Chop and mix in the mixture.
  • Pour some hot ghee on top and serve hot churma.

RISOTTO WITH HAM AND PEAS (RISOTTO CON PROSCIUTTO E PISELLI)

Ingredients:
Butter - 50 gms
Onion- 1 (peeled and chopped)
Italian rice- 300 gms
Dry white wine -6 tbsp
Chicken stock - 5 cups
Pinch of saffron'
Small red pepper - 1 (seeded and chopped)
Cooked green peas - 2 cups
Cooked ham - 100 gms (diced)
Salt and pepper
Parmesan cheese

Method:

  • Heat half the butter in a pan, add the onion and cook until it is soft and beginning to brown.
  • Add rice, stir until it is translucent, then add the wine and cook until it has almost evaporated.
  • Add half the hot stock, saffron and red pepper and cook, uncovered, until most of the stock has evaporated, then add remaining stock and continue to cook until the rice is almost ready.
  • Stir frequently while the risotto is cooking.
  • Add ham and peas, season to taste and leave just long enough for the peas to heat through.
  • Add remaining butter and serve with a bowl of grated Parmesan cheese.

CHINESE PICKLED CUCUMBER

Ingredients:
Cucumber - 1
Vinegar - 2 tbsp
Brown sugar - 1 tbsp
Ground ginger - 1 tsp
Sesame oil - 1 tsp (optional)

Method:

  • Peel the cucumber and cut into thin slices.
  • Put the vinegar, sugar and ginger in a small pan, bring to the boil, pour over the cucumber slices and leave until cold.
  • Stir in sesame oil, if using, at the last minute.

August 03, 2018

CHICKEN BASQUAISE

Ingredients:
chicken  - 1.5 kg
Plain flour - 2 tbsp
Salt and freshly ground black pepper
Olive oil - 3 tbsp
Large onion - 1 (sliced)
Red peppers - 2 (cut into thick strips)
Garlic cloves - 2 (crushed)
Spicy chorizo sausage - 150 gms (cut into 1/2" pieces)
Long grain white rice - 200 gms
Chicken stock - 450 ml
Dried chillies - 1 tsp (crushed)
Dried thyme - 1/2 tsp
Tomato puree- 1 tbsp
Spanish air dried ham - 125 gms (diced)
Black olives - 12
Parsley - 2 tbsp (chopped)

Method:

  • Dry the chicken pieces well with absorbent kitchen paper. Put the flour in a polythene bag, season with salt and pepper and add the chicken pieces.
  • Twist the bag to seal, then shake to coat the chicken pieces thoroughly.
  • Heat 2 tbsp of the oil in a large heavy based saucepan over a medium high heat. Add the chicken pieces and cook for about 15 minutes, turning on all sides, until well browned. Using a slotted spoon, transfer to a plate.
  • Add the remaining olive oil to the saucepan, then add the onion and peppers.
  • Reduce the heat to medium and cook, stirring frequently, until starting to colour and soften.
  • Stir in the garlic and chorizo and continue to cook for a further 3 minutes.
  • Add the rice and cook for about 2 minutes, stirring to coat and with the oil, until the rice is translucent and golden.
  • Stir in the stock, crushed chillies, thyme, tomato puree and salt and pepper and bring to the boil.
  • Return the chicken to the saucepan, pressing gently into the rice.
  • Cover and cook over a very low heat for about 45 minutes until the chicken and rice are cooked and tender.
  • Gently stir in the ham, black olives and half the parsley.
  • Cover and heat for a further 5 minutes.
  • Sprinkle with the remaining parsley and serve immediately.

CHILLI PICKLE

Ingredients:
Thick and long green chillies - 1 kg
Salt -125 gms
Yellow mustard - 250 gms
Lemon juice  - 80 gms
Castor oil-  1 tsp
Turmeric powder - 1 tbsp

Method:
  • Slit each chilli in the middle halfway through. 
  • Stuff with salt and set aside for 2 days. 
  • Remove from salt and set aside for a few hours to dry.
  • Pound mustard and mix with the rest of the ingredients and stuff into each chilli.
  • Transfer to airtight container and use it after 4 days.

July 30, 2018

AUBERGINE AND YOGURT DIP

Ingredients:
Aubergines - 2 (200 gms approx)
Light olive oil - 1 tbsp
Lemon juice - 1 tbsp
Garlic cloves 2 (crushed)
Pimientos - 100 gms jar (drained)
Low fat yogurt - 150 ml
Salt and freshly ground pepper
Black olives- 25 gms (pitted and chopped)
cauliflower florets - 225 gms
Broccoli florets - 225 gms
Carrots- 125 gms (peeled and cut into 2" strips)

Method:

  • Preheat the oven to 200 C. Piece the skin of aubergines with a fork and place on a baking tray. Cook for 40 minutes or until very soft.
  • Cool the aubergines, then cut in half and scoop out the flesh and transfer to a bowl.
  • Mash the aubergine with the olive oil, lemon juice and garlic until smooth or blend for a few seconds in a food processor. 
  • Chop the pimientos into small dice and add to the aubergine mixture.
  • When blended add the yogurt.Stir well and season to taste with salt and pepper.
  • Add the chopped olives and leave in the refrigerator to chill for at least 30 minutes.
  • Place the cauliflower and broccoli florets and carrot strips into a pan and cover with boiling water. Simmer for 2 minutes, then rinse in cold water.
  • Drain and serve as crudities to accompany the dip.

HEALTH BENEFITS AND IMPORTANCE OF TULASI


Image result for importance of tulsi
Tulasi is the most sacred plant in India. Most of the Hindus grow tulasi plants at their homes  and do pooja daily to the plant. It had many healing and health properties.

It has the property of destroying bacteria and insects and even the air around it is purified. 

It has been scientifically proven that tulasi absorbs positive ions, energises negative ions, and liberates ozone from the atmosphere.

MEDICINAL USES:

FEVER: Take the decoction of the leaves boiled with cardamom. Mix decoction with milk, if you want. Tender leaves, boiled with tea, act as a preventive against monsoon maladies, especially,malaria.

STRESS: Chew ten to twelve leaves daily to prevent stress.

INSECT BITES: Take a teaspoonful juice of the leaves internally and apply the paste externally to the affected parts. Tulasi mitigates the effect of the poisons of snake or scorpion bites on the body, for which it is to be taken internally as well as applied externally.

HEADACHE: Pound the leaves to paste, mix with sandalwood paste and apply on the forehead. For severe migraine,inhale the essential oil of basil dropped in boiling water, or drink basil tea.

LABOUR PAINS: A decoction of tulasi, to which honey has been added, is given to reduce labour pains. It is also recommended after childbirth.

NAUSEA AND VOMITING: Tulasi juice helps combat vomiting.To combat a general feeling of nausea try simmering a pinch of freshly grated ginger with a few basil leaves in a mug of hot water for 10 minutes and drink it.

RESPIRATORY DISORDERS: Tulasi is heat generating in action and is an effective remedy for bronchitis, asthma, influenza, cough and cold. Drink the decoction, prepared with tulasi leaves, cloves, ginger and common salt in case of above disorders. Add one long pepper and two black peppers and few adulsa leaves and honey to this tea to get relief from cough.

SKIN DISOREDERS: A mix of tulasi juice and lime helps control ringworm and other itching skin problems.

SORE THROAT: Gargle with the warm decoction, twice or thrice a day.

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CHURMA

Ingredients: Wheat flour - 2 cups Ghee - 1/2 cup Sugar/ jaggery - 1 cup Dry fruits - 1 cup Cardamom powder - 1 tsp Ghee for frying ...