food4u

Thursday, 6 December 2007

12 stress-free days to Christmas

1. There's a million things to do and you're already feeling wound-up!

Food solution: Tiredness can exacerbate stress, so eat a power-packed breakfast for a slow release of energy through the day - wholemeal toast or porridge is ideal.

2. You've got a long day of Christmas shopping in town.

Banana loaf Food solution: Pop a few high-fibre snacks in your bag - fresh fruit, banana loaf or a slice of wholemeal bread with peanut butter. And before you go, eat a fortified breakfast cereal to get your daily dose of B vitamins and folic acid.

3. It's the children's school play - they're over-excited and the play hypes them up even more!

Food solution: Avoid fizzy drinks and sweets to reduce their intake of artificial sweeteners, which have been associated with hyperactivity, and put healthy treats in their lunchbox. Kids often love unusual combinations - try fruit or veg with dips, satsuma segments with blackcurrant yogurt, carrots and pure fruit jam or celery and peanut butter.

4. With so much to do, you can't sleep.

Food solution: Base evening meals around carbs, such as pasta (like this Smoked trout & pea pasta) and potatoes, and avoid eating late. Tryptophan-rich foods, such as cauliflower, fish, milk and soya products, will help combat insomnia.

5. It's all so busy that, even when you get half an hour to yourself, it's difficult to unwind.

Turkey Food solution: Don't wait until Christmas Day to eat turkey! It contains tryptophan, an amino acid which is converted into serotonin, a chemical that controls good moods. Zinc also influences serotonin, so a handful of pumpkin seeds will also do the trick.

6. Time to head to the supermarket for the big Christmas food shop.

Food solution: Combat fatigue by eating foods rich in magnesium, iron, zinc and B vitamins - bananas, broccoli, dark green leafy veg such as spinach, eggs, nuts, oily fish, oranges, pumpkin seeds, sesame seeds, walnuts and wholemeal pasta. Keep your fluid intake up, too.

7. All those festive lunches and parties - somehow you never get to eat properly!

Food solution: Keep a stash of goodies in your bag. Go for dried apricots or mangoes, flapjacks, packets of mixed nuts, oatcakes, packets of raisins, rice cakes, rice cracker and mixed seeds, such as sunflower and sesame.

8. You're going to a party - is a hangover inevitable?

Toasted camembert sandwich Food solution: Eat something like a Toasted cheese sandwich an hour before you leave. Fat is digested slowly, so can help to slow down the absorption of alcohol. And be aware of the size of your glass. A high-alcohol wine in a large glass could add up to a whopping three or four units of alcohol!

9. You're almost there! The gifts are wrapped, the fridge is full, now there's just time to look your best for the festivities.

Food solution: Give yourself a last-minute detox with superfoods such as apples, broccoli, carrots, lemons, linseeds, papaya and quinoa. Treat yourself to an apple, beetroot, carrot, celery and ginger smoothie to kick-start your immune system and relieve fluid retention.

10. Despite your best efforts, you've overindulged.

Food solution: A few large glasses of water before you go to bed, plus a few more when you get up, will help to ward off alcohol-induced sluggishness and headaches. A can of sports drink will also help rehydration and replace lost minerals.

11. With the prospect of so many meals over the next few days, you'd rather eat light at drinks parties.

Food solution: Choose healthy dips and nibbles like dolmades, guacamole, houmous, olives, pitta bread, rice, bean or lentil salads, salmon and tzatziki. Avoid nuts - they're low in saturated fat, but they're still high in calories.

12. It's Christmas Day and you need to keep going until everyone is fed.

Food solution: Start the day with a vitality-boosting smoothie that's full of vitamin C. Stock the freezer with frozen summer berries, ready to whizz in the blender. Or opt for a breakfast of natural yogurt topped with sliced dried apricots, fresh pineapple and a pear for all the nutrients you need and just the right amount of sugar to get you through the day.

Monday, 26 November 2007

Kuli Paniyaram with FriedGram Chutney

Kuli Paniyaram with FriedGram Chutney

This is a typical chetinadu dish that mom used to make for breakfast.This is one of my favourite breakfast, and we like to have this with the FriedGram chutney.This is made from the Idli batter and use a special vessel for it called as Paniyaram chati. You can get it here .




For Kuli Paniyaram:-

Ingrediants:-

Finelly chopped Onion -1 medium onion
Finelly chopped Green Chillies - 4
Finelly chopped Curry and Corinder Leaves - 1 1/2tbsp
Mustard seeds - 3/4tsp
Urad dal - 1tsp

Method:-

1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel

2) Then add the chillies and onions and sauté for a few minutes.

3) Add this sautéed mixture to the idli batter and mix well.

4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon
of batter in each hole.

5) Cook them on both the sides.


FriedGram Chutney:-

For Chutney:-

FriedGram - 1 cup
Greenchillies - 4-5
Garlic - 3-4 pods
Tamarind - a small grape sized
Salt - To taste

For Tadaka:-

Oil- 1tsp
Mustard seeds - 1/4tsp
Curry leaves - 5-6leaves
Urad dal - 1/4tsp
Hing - a pinch

Method:-


1) Grind togther all the ingrediants for the chutney to a smooth paste along with the salt.
2) Do the tadaka and add it to the chutney.

This is a typical chetinadu dish that mom used to make for breakfast.This is one of my favourite breakfast, and we like to have this with the FriedGram chutney.This is made from the Idli batter and use a special vessel for it called as Paniyaram chati. You can get it here .




For Kuli Paniyaram:-

Ingrediants:-

Finelly chopped Onion -1 medium onion
Finelly chopped Green Chillies - 4
Finelly chopped Curry and Corinder Leaves - 1 1/2tbsp
Mustard seeds - 3/4tsp
Urad dal - 1tsp

Method:-

1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel

2) Then add the chillies and onions and sauté for a few minutes.

3) Add this sautéed mixture to the idli batter and mix well.

4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon
of batter in each hole.

5) Cook them on both the sides.


FriedGram Chutney:-

For Chutney:-

FriedGram - 1 cup
Greenchillies - 4-5
Garlic - 3-4 pods
Tamarind - a small grape sized
Salt - To taste

For Tadaka:-

Oil- 1tsp
Mustard seeds - 1/4tsp
Curry leaves - 5-6leaves
Urad dal - 1/4tsp
Hing - a pinch

Method:-


1) Grind togther all the ingrediants for the chutney to a smooth paste along with the salt.
2) Do the tadaka and add it to the chutney.

KUZHI PANIYARAM

KUZHI PANIYARAM

Kuzhi paniyaram is a savory dish . It looks like small ball with all
Spices and vegetables. It tastes hot, salty, sour, garnished with coriander
and curry leaves.In Southern India we usually make this dish in a particular
utensil called the "paniyaram pan." You can see the photo later in this entry.
Paniyaram batter

Ingredients:

* Left over idli batter or dosa batter 2 cups
* Salt to taste
* Curry leaves one string
* Coriander leaves finely chopped 2 tablespoons
* Green chillies finely chopped 2 nos
* Ginger one small piece finely chopped
* Soaked Bengal gram dal 3 tablespoons.
* Onion finely cut 1
* Grated Carrot one
* Oil for frying
* Mustard seeds ½ tsp
* Cumin seeds ¼ tsp
* Hing Little
The Making of the paniyaram

Method :

In a kadai heat about 2 tablespoon of oil .
Season with mustard seeds and curry leaves.
Sauté onion , greenchillies till soft.
In bowl take batter add salt ,fried onion, soaked Bengal gram dal,
Coriander leaves, ginger and cumin seeds.
Mix well.

In a paniyaram pan putting ½ tsp oil in each pit and heat it.
Once the oil is hot, put one big spoon full of batter in each pit.
Cover with a lid for few minutes.
Turn over and fry well both sides.
Every time pour oil,heat it and make paniyarams.

Kuzhi paniyaram

Paniyarams

Paniyarams are a tasty treat. It is somewhere between idli and dosa - soft on the inside and crispy on the outside. My family loves paniyaram very much. The other day, I was making paniyarams and started running low on batter. So, I mixed the remaining batter up with a couple of eggs. Oh boy! what a surprise!! the taste was amazing - I guess I didn't know what I was missing before this little adventure :-). From that day onwards I intentionally mix batter with eggs to make egg paniyarams!

[From Left to Right: Regular paniyaram, Puli/Tamarind Chutney, Peanut Chutney, Egg Paniyaram]

For Regular Paniyarams:
Season idli/dosa batter with tempered mustard seeds, urid dal, curry leaves, and few chopped onions. Pour batter mixture in paniyaram pan and cook to make regular paniyarams.


For Egg Paniyarams:
Mix the above seasoned paniyaram batter with 2 or 3 beaten eggs. Set the stove on low to medium heat. Add a few drops of oil in paniyaram pan and pour a heaping tablespoon of batter mixture in paniyaram pan. After a minute or two flip it and cook the other side. Egg Paniyarams are ready to be served.

MANGOLIAN BBQ

Ingredients :

3lbBoned Lamb Shoulder Chops OR
2lbBoneless Beef, (Tenderest
GARNISHES
SAUCE

Method :
  • Cut the butcher has
    3 lg Carrots, Peeled and Shredded and dried
    2 lg Green Peppers, Seeded and Cut Into 1/4-Inch Strips
    3 c Cabbage, Shredded, Rinsed,
    2 lg Onions, Thinly Sliced
    1/4 lb Bean Sprouts, Rinsed and Drained
    Salad Or Peanut Oil
    Boiled White Rice
    Crisp Sesame Seed Buns,
    Warmed
    Thinly Sliced Crisp French
    Bread
    1 1/2 c Dark Soy Sauce
    6 c Water
    10 Crushed Black Peppercorns
    1 tb Sugar
    2 ts Fresh Ginger Root, Grated
    3 c Scallions Or Leeks, Chopped
    4 Star Anise
    4 lg Cloves Garlic, Crushed and Divided
    3 c Chinese Parsley Or Cilantro,
    1 c Rice Wine Or Sherry
    Minced, Divided
  • Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters.
  • SAUCE: Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution.)
  • TO ASSEMBLE:
    To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness of each guest.

mangolian bbq

make the food in a big grill at BD's. All dishes are cooked to order.
photo

Chicken Lettuce Wrap Asian Food mangolian Recipe

Chicken Lettuce Wrap Asian Food mangolian Recipe

Stir fry chicken Asian appetizer with water chestnuts, shiitake mushrooms, onions, bell peppers

served in lettuce cups with classic sweet and spicy sauce

Chicken lettuce wrap Ingredient List:
1/4 C. Classic Hoisin Sauce (Starport 128) (2.5 oz.)
1/4 C. XOX Sweet Teriyaki (Starport 217) (2.0 oz.)
8 oz. Chicken, breast or thigh, 1/2" marinated & velvetized
1/4 C. Red onions, diced, 1/4" (1.5 oz.)
3/8 C. Red bell pepper, diced, 1/4" (2 oz.)
1/4 C. Water chestnut, diced 1/4" (1.5 oz.)
1/2 C. Mushrooms Shiitake, fresh diced 1/4" (1.5 oz.)
3 Tbsp. Green onions, chopped
8 pcs. Iceberg lettuce cup
2 Tbsp. Corn oil

Chicken Marinate and Velvetization:

1. To marinate: For 10 lbs. sliced or diced chicken, add 0.5 lb. (1 C.) Marinade Seasoning , 1-1/4 C. water

and 1 C. oil mix well and marinate for 30 minutes or more.

2. To velvetize: Oil blanch chicken in deep fryer at 350 F in 2-pound batches for 60-80 seconds, un-clump the chicken pieces,

remove and drain off oil.

3. When cool, place in covered container and refrigerate make batch daily.