PEANUT BUTTER AND BANANA SANDWICH
Ingredients
Brown bread - 8 slices Butter - 4 tablespoonsPeanut butter - 4 tablespoonsRipe bananas - 6Potato wafers - 1 packet
Method
1. Apply butter on one side of a slice of bread.2. Slice a banana into thick roundels. Place these on buttered side of bread.3. Apply peanut butter generously on one side of another slice of bread. Place it over the banana rounds with the buttered side downwards.4. Press lightly and cut into two triangles. Similarly prepare the other sandwiches. Serve with potato wafers.
TOASTED CHEESE SANDWICH
Ingredients
Brown bread slices - 8Cheese, grated - 1½ cupsOnion, chopped - 1 medium Green capsicum, seeded and chopped - 1 medium Tomato, seeded and chopped - 1 medium Tomato sauce - 4 tablespoonsGreen chillies, chopped - 2-3Butter - 4-5 tablespoons
Method
1. Take cheese in a bowl. Add onion, green capsicum, tomatoes, tomato sauce, green chillies and mix. 2. Apply this mixture on top of a bread slice, place another slice over it and press slightly. Similarly prepare the remaining sandwiches.3. Apply a little butter on one side and place them on a grill buttered side down. Apply a little butter on the top side and close the grill. Grill till golden brown.4. Serve hot.
TUNA SALAD SANDWICH
Ingredient
Tuna, drained and flaked - 1 cup Whole wheat bread - 8 slices Pickled onions, chopped - 2-3 Celery, chopped - 2 inch stalk Mayonnaise - 6 tablespoons Tomato ketchup - ¼ cupRed chilli sauce - 1 teaspoon Butter - 4 tablespoons Lettuce leaves, hand torn - 8
Method
1. Take tuna flakes in a bowl. Add pickled onions, celery, mayonnaise, tomato ketchup, red chilli sauce and mix.2. Butter all the bread slices on one side. Place half of the lettuce leaves over four bread slices on the buttered side. Spread the tuna filling over them. Cover with the remaining bread slices, butter side down, and press lightly.3. Cut each sandwich into two triangles. Arrange some lettuce leaves on a serving plate, place the sandwich triangles over them and serve immediately.
VEGETABLE CLUB SANDWICH
Ingredients
Bread - 12 slicesGreen capsicum, seeded and cut into thin strips - 1 medium Carrot, grated - 1 medium Cabbage, grated - ¼ medium Mayonnaise sauce - ¼ cupPineapple slices, chopped - 2Salt - to tasteWhite pepper powder - ¼ teaspoonButter - 4 tablespoonsLettuce - ½ bunchTomatoes, sliced roundels - 2 medium Cucumber, sliced roundels - 1 medium Cheese slices - 4 Potato wafers - as required
Method
1. Toast the bread slices. 2. Mix mayonnaise with green capsicum, carrot and cabbage to make coleslaw. Add pineapple pieces to it. Season well.3. Apply butter on all the toasted bread slices on one side and on both the sides of four of them. Place four slices of bread, single side buttered, on a board. Arrange half of the lettuce leaves on them, keep some coleslaw aside for serving as accompaniment and spread the remaining evenly on all the four slices. Arrange another layer of bread slices, both sides buttered, on it. On this bread slice place the remaining lettuce leaves, tomato and cucumber slices, sprinkle seasoning and place cheese slices. 4. Cover with the final layer of toasted bread slices, single side buttered. Lightly press with palm to set the ingredients well.5. Using a very sharp knife cut the edges of the sandwich and cut it diagonally. Serve with reserved coleslaw and potato wafers.
Chef’s Tip: One can also make Tomato-omelet or Fried-egg and place in between as one of the stuffing of the sandwich.
Sunday, 19 August 2007
Saturday, 11 August 2007
south indian food
South Indian Food
The Malabar Coast in the South India is famous for its spices of pungent aromas that lured many foreign invaders like the Dutch, the French and the English. Cardamom, pepper, cinnamon, cloves and nutmeg are some of the notable spices, which are found in abundance in the South. The availability of coconut, fish and root tubers have influenced the culinary creations of the South. Rice is the staple food for the people of South India instead of wheat, which is more popular in northern states.
The very mentioning of the name of South India, particularly Tamil Nadu, brings to ones mind the tastes of Idlis, dosas, Sambhar and Vada. However, there are more than these that can treat the taste buds. Most of the vegetarian and non-vegetarian dishes of this region have a generous use of spices and coconuts. The final tempering with oil, mustard seeds, curry leaves, red chillies and urad dhal is almost the same for most of the dishes. In Kerala, the staple food of the people is fish accompanied with steaming rice of big size. Banana chips and jackfruit chips are the specialty snacks of this state and most of the visitors make sure they have at least a few bags of these items in their carry home luggage!
The Andhra cuisine has a great Mughal impact. Their food is known for its spiciness and hotness. The kebabs and the Briyanis are not to be missed. Home made pickles, pappads and dry chutney powders to be used with dosa or idli or rice are the famous culinary traditions of this region.
The Malabar Coast in the South India is famous for its spices of pungent aromas that lured many foreign invaders like the Dutch, the French and the English. Cardamom, pepper, cinnamon, cloves and nutmeg are some of the notable spices, which are found in abundance in the South. The availability of coconut, fish and root tubers have influenced the culinary creations of the South. Rice is the staple food for the people of South India instead of wheat, which is more popular in northern states.
The very mentioning of the name of South India, particularly Tamil Nadu, brings to ones mind the tastes of Idlis, dosas, Sambhar and Vada. However, there are more than these that can treat the taste buds. Most of the vegetarian and non-vegetarian dishes of this region have a generous use of spices and coconuts. The final tempering with oil, mustard seeds, curry leaves, red chillies and urad dhal is almost the same for most of the dishes. In Kerala, the staple food of the people is fish accompanied with steaming rice of big size. Banana chips and jackfruit chips are the specialty snacks of this state and most of the visitors make sure they have at least a few bags of these items in their carry home luggage!
The Andhra cuisine has a great Mughal impact. Their food is known for its spiciness and hotness. The kebabs and the Briyanis are not to be missed. Home made pickles, pappads and dry chutney powders to be used with dosa or idli or rice are the famous culinary traditions of this region.
kerala cusine
Pachakam
Pachakam is a Malayalam word that means cooking or preparation of food.
The culinary skills of the different communities of Kerala make the dishes distinct in taste and in variety. Almost every dish that is prepared in the Kerala style has coconut and spices added to it. The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, etc. The vegetarian food includes sambar, rasam, olan, kalan, pachadi, kichadi, avial, thoran, etc.
Biriyani, a Mughal dish, was popularised by the Keyi family in Kerala. Biryani is a dish of rice cooked along with meat, onions, chillies and other spices. Karimeen pollichathu and fish moilee are seafood delicacies.
The main dishes are served with rice and at the end of each meal the dessert, payasam, is served. Payasam is prepared from milk, coconut extract, sugar, cashews, dry grapes, etc. Paal payasam is the speciality.
The Kerala paratta is a flatbread with layers that is served with both vegetarian and non-vegetarian dishes.
A typical Kerala breakfast may be Puttu, which is rice powder and grated coconut steam cooked together, idli and sambar, dosa and chutney, Idiyappam (string hoppers - also known as Noolputtu), or Vella Appam, a kind of pancake made of rice flour fermented with a small amount of toddy (fermented sap of the coconut palm) which is circular in shape, edged with a crisp lacy frill. It is eaten with chicken or vegetable stew or Kadala curry.
Kerala cuisine also has a variety of pickles and chutneys, and crunchy pappadums, banana chips, jackfruit chips, kozhalappam, achappam, cheeda, and churuttu.
Kanji (rice congee) and payaru (mung bean), kappa (tapioca) and fish curry are traditional favourites of Keralites.
[edit] Goat meat
A remarkable feature of Kerala cuisine is that the use of mutton is almost nil and goat meat (chevon) is widespread across communities. However, in local lingua franca mutton invariably means chevon. Sheep are not reared in this part of the world.
[edit] Syrian Christian Cuisine
A favourite dish of Kerala Syrian Christians (or Saint Thomas Christians ) is stew. Chicken and potatoes are simmered gently in a creamy white sauce flavoured with black pepper, cinnamon, cloves, green chillies, lime juice, shallots and coconut milk. They prepare stews with chicken, lamb, duck. The other dishes are piralen (chicken stir-fries), meat thoran (dry curry with shredded coconut), fiery vindaloos, sardine and duck curries, and meen molee (spicy stewed fish). This is eaten with Appam. Appams, Kallappams or Vellayappams are rice flour pancakes which have soft, thick white spongy centres and thin golden crip lace like edge. Meen vevichathu or fish in fiery red chilly sauce is also another favourite item. Besides the chicken and fish there is also red meat, erachi orlarthiathu. Beef (or lamb) is boiled with roasted cirruabder seeds, red chilles, cloves, onions, cummins garlic, ginger, fried coconut chips and a little vinegar. Then with the water reduced, the, meat is almost fried dry in a little oil that has been flavoured with sliced shallots and highly aromatic curry leaves. Wine is an integral part of their cuisine. In fact it is said that marrying into a Syrian Christian home can be the best thing that can happen to a food lover!
[edit] Arab influence
Some of the delicacies of the Mappilas of Kerala have an Arab influence that began to affect the region in the 7th century.
Pathiri is a sort of pancake made of rice flour. The word Pathiri has its origin traced to the Arabic word fateerah فطيرة, meaning "pastry".
Alsa is a Mappila dish derived from Harees, a traditional Arabic dish consisting of wheat, meat (or chicken) and salt. It is prepared by hitting the wheat with a strong equipment that makes it soft and palatable. Alsa and Biryani were popularised in Kerala by the Keyi family of Thalassery.
Also dishes like Chattipathiri, a layered sweet savoury is popular.
Pachakam is a Malayalam word that means cooking or preparation of food.
The culinary skills of the different communities of Kerala make the dishes distinct in taste and in variety. Almost every dish that is prepared in the Kerala style has coconut and spices added to it. The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, etc. The vegetarian food includes sambar, rasam, olan, kalan, pachadi, kichadi, avial, thoran, etc.
Biriyani, a Mughal dish, was popularised by the Keyi family in Kerala. Biryani is a dish of rice cooked along with meat, onions, chillies and other spices. Karimeen pollichathu and fish moilee are seafood delicacies.
The main dishes are served with rice and at the end of each meal the dessert, payasam, is served. Payasam is prepared from milk, coconut extract, sugar, cashews, dry grapes, etc. Paal payasam is the speciality.
The Kerala paratta is a flatbread with layers that is served with both vegetarian and non-vegetarian dishes.
A typical Kerala breakfast may be Puttu, which is rice powder and grated coconut steam cooked together, idli and sambar, dosa and chutney, Idiyappam (string hoppers - also known as Noolputtu), or Vella Appam, a kind of pancake made of rice flour fermented with a small amount of toddy (fermented sap of the coconut palm) which is circular in shape, edged with a crisp lacy frill. It is eaten with chicken or vegetable stew or Kadala curry.
Kerala cuisine also has a variety of pickles and chutneys, and crunchy pappadums, banana chips, jackfruit chips, kozhalappam, achappam, cheeda, and churuttu.
Kanji (rice congee) and payaru (mung bean), kappa (tapioca) and fish curry are traditional favourites of Keralites.
[edit] Goat meat
A remarkable feature of Kerala cuisine is that the use of mutton is almost nil and goat meat (chevon) is widespread across communities. However, in local lingua franca mutton invariably means chevon. Sheep are not reared in this part of the world.
[edit] Syrian Christian Cuisine
A favourite dish of Kerala Syrian Christians (or Saint Thomas Christians ) is stew. Chicken and potatoes are simmered gently in a creamy white sauce flavoured with black pepper, cinnamon, cloves, green chillies, lime juice, shallots and coconut milk. They prepare stews with chicken, lamb, duck. The other dishes are piralen (chicken stir-fries), meat thoran (dry curry with shredded coconut), fiery vindaloos, sardine and duck curries, and meen molee (spicy stewed fish). This is eaten with Appam. Appams, Kallappams or Vellayappams are rice flour pancakes which have soft, thick white spongy centres and thin golden crip lace like edge. Meen vevichathu or fish in fiery red chilly sauce is also another favourite item. Besides the chicken and fish there is also red meat, erachi orlarthiathu. Beef (or lamb) is boiled with roasted cirruabder seeds, red chilles, cloves, onions, cummins garlic, ginger, fried coconut chips and a little vinegar. Then with the water reduced, the, meat is almost fried dry in a little oil that has been flavoured with sliced shallots and highly aromatic curry leaves. Wine is an integral part of their cuisine. In fact it is said that marrying into a Syrian Christian home can be the best thing that can happen to a food lover!
[edit] Arab influence
Some of the delicacies of the Mappilas of Kerala have an Arab influence that began to affect the region in the 7th century.
Pathiri is a sort of pancake made of rice flour. The word Pathiri has its origin traced to the Arabic word fateerah فطيرة, meaning "pastry".
Alsa is a Mappila dish derived from Harees, a traditional Arabic dish consisting of wheat, meat (or chicken) and salt. It is prepared by hitting the wheat with a strong equipment that makes it soft and palatable. Alsa and Biryani were popularised in Kerala by the Keyi family of Thalassery.
Also dishes like Chattipathiri, a layered sweet savoury is popular.
kerala cusine
The cuisine of Kerala (Malayalam:േകരളീയ പാചകൈശലി) is linked in all its richness to the history, geography and culture of the land. Most of the non-vegetarian dishes are spicy.
The food habits of Travancore and Malabar (southern and northern Kerala) are quite different to each other.
Kerala is known for its traditional sadhyas, a vegetarian meal served with boiled rice and a host of side-dishes. The sadhya is complemented by payasam, a sweet milk dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf. The southern Kerala dishes are often spiced with garlic, whereas in northern Kerala garlic is generally avoided in all vegetarian dishes. Traditional dishes include sambar, aviyal, kaalan, theeyal, thoran, injipully, pulisherry, appam , kappa (tapioca), puttu (steam cake), and puzhukku. Coconut and Coconut Oil is an essential ingredient in most of the food items and is liberally used.
The food habits of Travancore and Malabar (southern and northern Kerala) are quite different to each other.
Kerala is known for its traditional sadhyas, a vegetarian meal served with boiled rice and a host of side-dishes. The sadhya is complemented by payasam, a sweet milk dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf. The southern Kerala dishes are often spiced with garlic, whereas in northern Kerala garlic is generally avoided in all vegetarian dishes. Traditional dishes include sambar, aviyal, kaalan, theeyal, thoran, injipully, pulisherry, appam , kappa (tapioca), puttu (steam cake), and puzhukku. Coconut and Coconut Oil is an essential ingredient in most of the food items and is liberally used.
history of indian food
History and Influences
Food is integral to any culture and, as a land that has experienced extensive immigration and intermingling through many millennia, the subcontinent has benefited from numerous food influences. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the Jain population eats no roots or subterranean vegetable; see Jain vegetarianism) which has also driven these groups to innovate extensively with the food sources that are deemed acceptable.
One strong influence over Indian foods is the longstanding vegetarianism within sections of India's Hindu and Jain communities. At 31%, slightly less than a third of Indians are vegetarians.[1].
Around 7000 BCE, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley.[2] By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India[3]. Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, meat, grain, dairy products and honey.[citation needed] Over time, some segments of the Brahmin caste embraced vegetarianism,[citation needed] facilitated by a cooperative climate where a variety of fruits, vegetables, and grains can easily be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. Each was deemed to have a powerful effect upon the body and the mind.[1]
Later, Muslims from Central Asia, Arabia, the Mughal empire, and Persia, and others had a deep and fundamental effect on Indian cooking. Influence from traders such as the Arabs and Chinese, and invaders such as the Mongols, Turks, British and Portuguese diversified subcontinental tastes and meals. As with other cuisines, Indian cuisine has absorbed the new-world vegetables such as Tomato, chilli, and potato, as staples. These are actually relatively recent additions.
Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as kebabs, resulting in Mughlai cuisine (Mughal in origin), as well as such fruits as apricots, melons, peaches, and plums. The Mughals were great patrons of cooking. Lavish dishes were prepared during the reigns of Jahangir and Shah Jahan. The Nizams of Hyderabad state meanwhile developed and perfected their own style of cooking with the most notable dish being the Biryani, often considered by many connoisseurs to be the finest of the main dishes in India. During this period the Portuguese introduced foods from the New World such as potatoes, tomatoes, squash, and chilies.
Food is integral to any culture and, as a land that has experienced extensive immigration and intermingling through many millennia, the subcontinent has benefited from numerous food influences. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the Jain population eats no roots or subterranean vegetable; see Jain vegetarianism) which has also driven these groups to innovate extensively with the food sources that are deemed acceptable.
One strong influence over Indian foods is the longstanding vegetarianism within sections of India's Hindu and Jain communities. At 31%, slightly less than a third of Indians are vegetarians.[1].
Around 7000 BCE, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley.[2] By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India[3]. Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, meat, grain, dairy products and honey.[citation needed] Over time, some segments of the Brahmin caste embraced vegetarianism,[citation needed] facilitated by a cooperative climate where a variety of fruits, vegetables, and grains can easily be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. Each was deemed to have a powerful effect upon the body and the mind.[1]
Later, Muslims from Central Asia, Arabia, the Mughal empire, and Persia, and others had a deep and fundamental effect on Indian cooking. Influence from traders such as the Arabs and Chinese, and invaders such as the Mongols, Turks, British and Portuguese diversified subcontinental tastes and meals. As with other cuisines, Indian cuisine has absorbed the new-world vegetables such as Tomato, chilli, and potato, as staples. These are actually relatively recent additions.
Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as kebabs, resulting in Mughlai cuisine (Mughal in origin), as well as such fruits as apricots, melons, peaches, and plums. The Mughals were great patrons of cooking. Lavish dishes were prepared during the reigns of Jahangir and Shah Jahan. The Nizams of Hyderabad state meanwhile developed and perfected their own style of cooking with the most notable dish being the Biryani, often considered by many connoisseurs to be the finest of the main dishes in India. During this period the Portuguese introduced foods from the New World such as potatoes, tomatoes, squash, and chilies.
Friday, 3 August 2007
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