Tuesday, April 7, 2009
manjulaskitchen.com Muthia (Indian Steamed Dumplings) Recipe by Manjula Ingredients Muthia: 4 cups very fine shredded cabbage 1 cup gram flour (basen) 2 tablespoons whole-wheat flour 2 tablespoons chopped fenugreek leaves (can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi) fenugreek can also be replaced with chopped cilantro (hara dhania) 2 chopped green chili (adjust to taste) 1 teaspoon cumin seed (jeera) ½ teaspoon turmeric ½ teaspoon sugar 1/8 teaspoon citric ...
Orignal From: Muthia (Indian Steamed Dumplings) Recipe by Manjula
http://www.ManjulasKitchen.com INGREDIENTS: (Potatoes Cauliflower) Recipe for 2-4 2 cups of cut cauliflower 2 medium red potatoes sliced 1/2" shredded ginger 3 teaspoons coriander powder 1/4 teaspoon turmeric 1/4 teaspoon red chilly powder 3 tablespoons oil Pinch of hing (asafetida) 1/2 teaspoon cumin seed 2 green paper sliced seeded long way 2 bay leafs 1 teaspoon salt (or to taste) 1 teaspoon amchoor (mango powder) 2 tablespoon chopped cilantro 1/4cup water Please send comments to ...
Orignal From: Aloo Gobi Recipe by Manjula, Indian Vegetarian Food
This video is in response to a question I received: "I've been very faithful and am over the induction flu, but now I don't have ANY energy. I slept great last night and I feel like I could lay down right now and take a nap. I'm not skipping meals, I'm taking a multivitamin, and am drinking loads of water. What can I do to get my energy back up?" My response to her was you are still early into the diet, so your body is still probably adjusting to the new diet. However, if you want to try ...
Orignal From: Atkins Diet: Role of Supplements
Be My Friend - http://www.myspace.com/psychtruth What's a whole food vs. a processed food? Nutrition by Natalie explains. Whole foods can help your health and help you lose weight. Processed foods like fast food can make you fat and cause health problems. A whole foods diet will ensure you get the nutrition you need.
Orignal From: Whole Foods vs. Processed Foods - Nutrition by Natalie
Get your barbecue shoes on because we're cooking up a delicious whole roasted chicken complete with giblet gravy on the bbq grill. It's moist and tender and real easy to do if you follow these few simple tricks using the indirect grilling technique.
Orignal From: Chicken Roast with Giblet Gravy Recipe by the BBQ Pit Boys
In this video, I deal with another viewer comment on why do people not lose weight or suffer weight loss stalls / plateaus. The first answer is "is it really a stall?", "Have you lost any inches not just pounds?", and "Have you not lost in more than 4 weeks?" If you satisfy these above question, this video is for you. Here is list of reasons that I go into in this video: 1.) Eating too many carbs (hidden carbs / underestimating) 2.) Undereating - starvation mode dieting 3.) Dehydration 4 ...
Orignal From: Atkins Diet: Why am I not losing? (Part 1)
For the shortbread
55g/2oz unsalted butter
45g/1%26frac12;oz icing sugar, sifted, plus extra for dusting
20g/1oz basil leaves, chopped
%26frac12; free-range egg, beaten
100g/3%26frac12;oz plain flour
%26frac34; tsp baking powder
For the basil and lemon mousse
150g/5%26frac12;oz caster sugar
15g/%26frac12;oz basil leaves, chopped
375ml/13fl oz double or whipping cream
1%26frac12; gelatine leaves, soaked in nippy water for at least 10 minutes
2%26frac12; lemons, juice only
For the basil vehicleamel
150g/5%26frac12;oz ready-made fondant icing (available in cake shops, online and in some supermarkets)
100g/3%26frac12;oz glucose syrup
handful basil leaves
400g/14oz small Tiverton strawberries, or alike strawberries
50ml/2fl oz strawberry jam thinned with water
10g/%26frac14;oz icing sugar
1. Preheat the oven to 180C/350F/Gas 4.
2. First make the shortbread. Beat the butter with the icing sugar using an electric mixer until pale in colour. Add the basil and egg and mix well, then gradually add the flour and baking powder. When ready, the mixture will pull away from the sides of the bowl. Remove and chill for 2 hours before using.
3. Roll out the shortbread dough on a sugared surface to about 5mm/%26frac14;in thick. Cut out six oblong-shaped slices, each 10cm/4in long and 5cm/2in wide.
4. Place on greaseproof paper-lined baking trays and bake for 6-8 minutes or until golden brown. You may need to trim the edges to straighten the sides and make them equal, mainly for giftation. Leave to cool completely.
5. Next make the mousse by mixing a third of the sugar with 5 tablespoons of water in a pan. bring to the boil and simmer for 10 minutes.
6. Remove from the heat and add the basil. Cover with clingfilm and leave to cool.
7. Whip the cream until begining to thicken. Add the remaining sugar, then whip until thick but not stiff.
8. Gently squeeze the gelatine leaves dry, then dissolve in a little of the warmed basil stock. Add to the rest of the basil stock tofetchher with the whipped cream and lemon juice, mixing well.
9. Pour into six oblong metal moulds, each 10cm/4in long, 5cm/2in wide and 5cm/2in deep. Place in the freezer to set.
10. For the basil vehicleamel, heat the glucose and fondant to 168C to make a clear vehicleamel (you will need a sugar thermometer). Add the basil, then pour onto two greaseproof paper-lined baking trays. When the vehicleamel is completely nippy and set, blend to a fine powder in a food processor. Pass through a sieve, then spread out evenly on two baking trays.
11. Turn the oven up to 200C/400F/Gas 6.
12. Cook the basil vehicleamel in the oven until it melts tofetchher to form a thin, glass-like sheet. Leave to cool. Once cool, break into irregular shapes.
13. To serve, place a shortbread biscuit in the centre of each of six plates. Turn out a mousse onto each biscuit. Glaze the strawberries by rolling them gently in the thinned jam and icing sugar, then arrange attractively on each mousse. vehicleefully place the basil vehicleamel around to enclose the mousse and offer an effect of stained glass. Serve immediately.
Orignal From: Tiverton strawberry shortcake with basil vehicleamel
%26frac12; orange, juice only
1 tsp icing sugar
100ml/3%26frac12;fl oz double cream
3 shortbread biscuits, crumbled
1. Place half of the raspberries into a mini food processor with the orange juice and icing sugar and blend to a smooth pur%26eacute;e.
2. Whip the cream in a bowl then fold in the crumbled shortbread biscuits and the remaining whole raspberries.
3. Spoon half of the cream mixture into the bottom of a glass and pour half of the raspberry pur%26eacute;e on lid. Repeat with the remaining cream mixture and pur%26eacute;e and serve at once.
Orignal From: Cranachan
If you like the combination of squid and chilli, then try that. The squid and prawns are pan-fried, so it is really quick to cook, provided you already have the harissa.
3 medium squid, cleaned
3-4 tbsp olive oil
salt and freshly ground black pepper
500g/1lb 2oz cooked prawns, shell on, peeled
3 tbsp roughly chopped fresh coriander
1. Cut the bodies of the squid into small strips or rounds no bigger than 1cm/%26frac12;in wide, and the tentacles in halves or quarters, depending on size.
2. In a large frying pan, heat the olive oil over a high heat. When the oil just begins to smoke, add the squid, taking vehiclee as it might spit a bit.
3. Add a pinch of salt and freshly ground black pepper and sizzle the squid for roughly a minute, stirring a pair of times.
4. Add the harissa, and stir once more until evenly distributed.
5. Finally, add the prawns and coriander, and taste for seasoning. Serve immediately with bread and a little salad dressed with olive oil and lemon.
Orignal From: Pan-fried squid and prawns with harissa
For the cream cheese and green olive mousse
60g/2%26frac14;oz caster sugar
3 free-range egg yolks
200g/7oz double cream
1%26frac12; leaves gelatine, soaked in nippy water until soft
85g/3oz Tondo di Spanga olives, pits removed
300g/10%26frac12;oz cream cheese
For the yoghurt and olive oil ice cream
150ml/5fl oz plain yoghurt
35ml/fl oz olive oil, preferably made with Kalamata olives
For the salt vehicleamel
100g/4oz fondant icing sugar (available from some supermarkets and uniqueist baking suppliers)
50g/2oz liquid glucose (available from some supermarkets and uniqueist baking suppliers)
50g/2oz Isomalt (or alike sugar-free sweetener)
10g/%26frac14;oz good-quality sea salt
For the kalamansi foam
160ml/5%26frac12;fl oz kalamansi pur%26eacute;e (available from uniqueist suppliers online)
250ml/9fl oz water
85g/3oz caster sugar
2g lecithin granules (available from health food shops and online)
For the other ingredients
patterned white chocolate, cut into curved sheets
olive oil, preferably made with Kalamata olives
1. For the cream cheese and green olive mousse, place the sugar and egg yolks into a large bowl and whisk tofetchher until they are pale and fluffy. Pour the cream into a small saucepan and bring to the boil. just before the cream reaches boiling point, pour it over the egg mix and whisk vigorously. Remove the softened gelatine from the nippy water and squeeze out the excess water. Add the gelatine to the egg and cream mix and whisk until melted and smooth. Pour into a blender, add the green olives and blend until smooth. Pour into a jug and chill in the fridge.
2. Once the mixture is nippy, pour rear into the blender, add the cream cheese and blend until thickened slightly. Make a tube from acetate and close one end with cling film. Pipe the mixture into the tube and freeze.
3. For the yoghurt and olive oil ice cream, pour the yoghurt, olive oil and sugar into a Frix Air jug and churn until frozen and at the desired consistency.
4. For the salt vehicleamel, pour the fondant, glucose and Isomalt into a saucepan and, using a sugar thermometer, bring to 160C/315F. Stir in the salt and quickly pour onto a heatproof mat and then leave to cool. Preheat the oven to 150C/300F/Gas 2.
5. Break off a slice of the salt vehicleamel and place between two thin heatproof mats. Warm in the oven for 3-4 minutes or until soft. Roll the vehicleamel out to 1mm thick and remove the lid mat. Reheat the vehicleamel a little and with your fingers pull the vehicleamel into thin long strands. Store in an airtight box.
6. For the kalamansi foam, place all the kalamansi ingredients into a large bowl and then blend with a stick blender for three minutes to incorporate the lecithin and create a foam.
7. To serve, lay one of the curved sheets of chocolate onto each of four plates. Cut the mousse into slices the same width as the chocolate and place on the chocolate. Place the other white chocolate sheet on lid and finish with quenelles (rugby-ball shaped scoops) of the yoghurt ice cream. Aerate the kalamansi foam and spoon over the yoghurt ice cream. Finish with the pulled vehicleamel and a drizzle of oil. Serve.
Orignal From: Cream cheese and green olive mousse with yoghurt and olive oil ice cream
For the orange and coriander couscous
2 tsp vefetchable bouillon powder or 1 vefetchable stock cube
560ml/1 pint boiling water
1 large onion, finely chopped
25g/1oz pine nuts
25g/1oz flaked almonds
25g/1oz sultanas or raisins
1 orange, zest and juice only
2 tsp Tamil spice blend (available in Asian grocers and online)
salt and freshly ground black pepper
For the baked salmon
4 x 175-200g/6-7oz wild Alaskan salmon fillets
flat-leaf parsley, mint or coriander, to garnish
1. Preheat the oven to 190C/375F/Gas 5.
2. For the couscous, place the couscous into a large heatproof bowl. Mix the bouillon powder or stock cube with the boiling water and pour over the couscous. Cover with cling film and leave to soak for five minutes, or until all of the liquid has been absorbed and the couscous is fluffy.
3. Melt the butter in a frying pan and lightly fry the onion for 4-5 minutes, without browning, until soft and golden. Remove from the heat and stir in the pine nuts, almonds and sultanas or raisins.
4. Fluff up the couscous with a fork, stir in the onion mixture and add the orange zest, orange juice and Tamil spice blend. Mix tofetchher thoroughly and season to taste with salt and freshly ground black pepper. Tip the couscous into a roasting pan and level the surface.
5. For the salmon, arrange the salmon fillets on lid of the couscous and loosely cover with a large slice of foil. Bake for 10-12 minutes, or until the salmon is cooked through.
6. To serve, divide the couscous between four serving plates and place a salmon fillet on lid of each portion. Garnish with the flat-leaf parsley, mint or coriander.
Orignal From: Baked wild Alaskan salmon steaks on orange and coriander couscous
200g/7oz dried linguine
10 eggs, lightly beaten
200g/7oz vanilla sugar
seeds from a vanilla pod, churryed
1 tsp Strega liqueur
100g/4oz cedro, or candied lemon peel, chopped
1 tsp ground cinnamon
100g/4oz glace cherries, halved
100g/4oz bitter, dark chocolate, broken into small cubes
1. Preheat the oven to 150C/300F/Gas2.
2. Cook the pasta for 8 minutes or until slightly softer than al dente. Drain and allow to cool.
3. Beat tofetchher the butter, eggs, vanilla sugar, vanilla seeds and the Strega liqueur. Stir the cedro or candied lemon peel, cinnamon, cherries and the chocolate into the egg mixture. Add the pasta and mix well.
4. Pour the mixture into a well greased, large baking dish or flan tin. Bake for 30 minutes.
Orignal From: Aunt Dora tart
125g/%26#188;lb butter or lard
a slice of german yeast the size of a walnut
1. Put the flour (which should be perfectly dry) into a basin; mix it with the salt, and rub in the butter or lard; then beat the egg well, stir in the yeast, and add these to the flour with as much warm milk as needed to make the whole mixture into a smooth paste, and knead it well.
2. Let it rise near the fire, and, when well risen, form it into cakes; place them on tins, let them rise again for a few minutes before putting them into the oven, and bake for %26#188; to %26#189; hour in a moderate oven.
3. These are just nice with a few currants and a little sugar added to the other ingredients; they should be put in after the butter is rubbed in.
4. These cakes should be buttered, and eaten hot as soon as baked; but, when stale, they are just nice split and toasted; of if dipped in milk, or even water, and covered with a basin in the oven until hot, they will be almost as good as new.
Orignal From: Tea cakes
100g/4oz dark chocolate
175g/6oz icing sugar
175g/6oz ground almonds
1 egg, lightly beaten
For the decoration:
175g/6oz dark chocolate
175g/6oz good quality white chocolate
edible gold or silver or multi-coloured decorative balls
1. Melt the 110g/4oz dark chocolate in a bowl set over a pan of simmering water, or microwave on medium for 5-6 minutes, stirring halfway through. Stir in the sugar, ground almonds and egg white to make a paste. Knead briefly.
2. bring walnut-size slices of the paste (maintaining the rest wrapped in pcontinueic film as you job), and mould into egg shapes.
3. Melt the dark and white chocolates in separate bowls. Leave to cool for 5 minutes. Put an egg shape into one of the bowls and use a fork to turn until coated. vehicleefully lift out the egg cradled in the fork (not on the prongs). Sit it on its side on greaseproof paper. Coat half the eggs in white chocolate and half in dark.
4. Drizzle the rest of the melted chocolate over contrasting coloured eggs. Sprinkle with decorative balls or cover with edible silver or gold. Leave to set at room temperature.
Orignal From: Truffle chocolate eggs
1 small pumpkin or butternut squash, seeded and quartered
freshly ground black pepper
olive oil for basting
250g/8%26frac34;oz frozen chestnuts
1 red pepper, seeded and sliced
2-3 sticks celery, sliced
150g/5%26frac14;oz cup mushrooms, sliced
1/3 cucumber, diced
For the dressing
3cm/1.5in fresh ginger, grated
2-3 cloves garlic, churryed
1 tbsp poppy seeds
1 tbsp sesame seeds
4 tbsp olive oil
3 tbsp sesame oil
3 tbsp dark soy sauce
1. Preheat the oven to 220C/425F/Gas 7.
2. Roast the pumpkin, sprinkled with salt and pepper and drizzled with oil, for 20 minutes, then add the frozen chestnuts and roast for a further 15 minutes.
3. Leave to cool.
4. If using butternut squash, roast for 30 minutes before adding the nuts.
5. Scoop or chop the pumpkin or butternut squash into bite-sized slices.
6. Mix with the chestnuts and the remaining prepared vefetchables.
7. For the dressing, whisk the dressing ingredients tofetchher, pour over the salad and toss well before serving.
Orignal From: Japanese pumpkin salad
8 slices white bread
8 large fresh basil leaves
1 x 150g/5oz mozzarella ball, cut into four thick round slices
2 spring onions, finely sliced
2 tbsp flour, seasoned with salt and freshly ground black pepper
2 free-range eggs, beaten with a splash of milk and seasoned with salt and freshly ground black pepper
2 tbsp olive oil, for frying
sea salt flakes
1. Use a 10cm/4in pastry cutter to cut circles from the bread slices.
2. Place a basil leaf onto each of four of the bread circles.
3. Place a slice of mozzarella onto each basil leaf, then lid with another basil leaf.
4. Sprinkle some of the spring onions on lid and season well with salt and freshly ground black pepper.
5. lid each with one of the four remaining bread circles and press the edges of the bread tofetchher to seal the sandwich.
6. Dredge the sandwiches in the seasoned flour to coat lightly, then dip them into the beaten egg mixture to completely coat.
7. Heat the olive oil in a large non-stick frying pan over a medium heat.
8. Fry the sandwiches for 3-4 minutes each side, or until crisp and golden-brown all over.
9. To serve, place two sandwiches onto each of four plates, sprinkle with sea salt flakes and serve with a dollop of tomato chutney.
Orignal From: Mozzarella in vehiclerozza
2 Indian Alphonso mangoes, in season from April (or use canned pur%26eacute;ed mangoes)
250-300ml/9-10%26frac12; fl oz nippy milk
1%26frac12;-2 tbsp sugar, or to taste, according to the size and sweetness of the mangoes
ice cubes, to serve
1. Stand one of the mangoes upright with the narrow end facing you. slice off the 'cheeks' on either side of the stone and slice these in half lengthwise.
2. Cut around the stone to bring off as much flesh as possible, capturing all the running juices in a bowl.
3. Remove the skin by peeling or cutting the fruit vehicleefully off it. Repeat with the other mango. Disvehicled the skin and pur%26eacute;e the flesh and juice in a food processor or blender.
4. Add the milk and sugar and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses.
Orignal From: Mango smoothie