Chenopodium (Bathua)

Chenopodium is also known as White goosefoot, Bathua(in hindi), Chandan Betu(in bengali), Parupukkirai(in Tamil), Pappukara(in Telugu), etc. It is grown in the tropical regions of the world. 

Bathua seeds are ground to make flour that is used to prepare bread. The seeds are also cooked as rice and can be eaten with Dal. Nutritionally Bathua seeds are superior to wheat, rice, corn, millet and Buckwheat. The seeds are also prepared as soup, porridge, cakes, fermented beverage (known as Soora in Shimla), alcoholic drink (Ghanti) etc. The seeds are given to animals and poultry as supplements.

Health Benefits:

1. Bathua leaves are very good source of high quality protein, nutrients, antioxidants and vitamins, particularly vitamin c and vitamin A. Its vitamin A content is comparable to carrots. About 2 cups of leaves provides 14, 000-16, 000 units of vitamin A (daily requirement is about 5000 units) and 60-130 mg of vitamin C (daily requirement is 70mg)
2. The leaves are rich in fibre and have laxative properties which cures constipation. Due to this property Bathua is also useful in piles.
3. Bathua leaves are good source of potassium, iron, calcium, and zinc.
4. Bathua leaves are good for liver, spleen and gall bladder. You may drink 10 ml juice of leaves for keeping digestive system healthy.
5. The juice of Bathua leaves purifies blood.
6. Bathua improves haemoglobin level.
7. Bathua leaves juice is a traditional medicine for intestinal parasites. For this purpose 10-15 ml juice of leaves is added with pinch of rock salt and is taken three times a day after meals.
8. Bathua improves appetite. You may use leaves as Salad with tomato, lemon juice and pinch of salt.

Side Efects:

1. Bathua leaves contain significant amount of oxalic acids. Oxalates are in highest in leaves followed by flowers and stem. Oxalic acid has tendency to bind with calcium and this reduces availability of calcium.
2. The plant has anti-fertility effect.

Tawa Pulao

One can find tawa pulao being served on the streets of Mumbai. It is mixture of vegetables added into rice with some flavours. Just like Pav Bhaji, people in Mumbai especially crave or tawa pulao. This recipe is instantly cooked with fresh vegetables ad tossed with delicious species. In this rainy and romantic weather who wouldn't like to cook this quick and easy recipe.
Accompany Tawa pulao with raita or papad or a vegetable of your choice. I hope this hot and delicious recipe reaches from my blog till your kitchen. Enjoy!

Ingredients:

3 cups boiled rice
1 large onion, finely chopped
2 tomatoes, finely chopped
1 capsicum, finely chopped
pinch asafoeitda
3 teaspoons freshly chopped coriander leaves
1/2 teaspoon cumin seeds
1/2 spoon ginger paste
1/2 spoon garlic paste
2 1/2 teaspoons pav bhaji masala
1 teaspoon red chilli paste(or 1/2 teaspoon red chilli powder)
1 teaspoon lemon juice
salt to taste
1/2 cup fried onions to garnish

Method:

• Heat 3tsps oil on a tawa. Add cumin seeds and asafoeitda, saute till brown.
• Add onion and saute till lightly brown. add ginger and garlic paste and tomatoes and saute till tomatoes become soft.
• add red chilli paste, pav bhaji masala and mix well. Cook for 2-3 minutes.
• Add rice and toss. Now add capsicum, salt, lemon juice and mix well.
• Cook on high heat for 2-3 minutes. turn off the lame and add coriander leaves.
• Garnish with fired onions.

Lemon Iced Tea

Iced tea is a form of a cold tea. It is a very refreshing drink.  It can be mixed with different flavours like lemon, peach, orange, passion fruit, lime, etc. Iced tea has proven to be one of the healthiest drinks available. Iced tea is rich in vitamins, minerals and anti-oxidants that keep a check on calories consumed during the day. A recent study revealed that iced tea has capability to prevent cavities too!

Ingredients:
1 Lemon
3 tsps sugar
4 glasses of water
1 tsp tea

Method:

• Heat water in the vessel. Add sugar and let t dissolve.
• Add tea and let it boil for 2 mins.
• Strain tea into a jar and let it cool on room temperature.
• In a glass add lemon roundels. Squeeze the rest lemon into the vessel.
• Fill prepared glass with ice cubes and pour tea into it. 

Cheesy Potato Balls

This is the most mouth watering side dish or it can be even eaten as an evening snack.  As the name says it is made out of cheese and potatoes with some herbs to enhance the taste.

Ingredients:

2-3 large potatoes, boiled and grated

4 cheese cubes, grated

1 tsp chilly flakes

2 tsp dried herbs

1/4 tsp garlic powder or 1/2 clove garlic finely crushed

1/2 tablespoon cornflour

1/2 cup bread crumbs

Salt to taste

Oil to deep fry

Method: 

• Boil the potatoes until tender. peel the skin and grate the potatoes.
• add all the ingredients to the potato except cheese. mix it well with your hands. If the mixture is wet or loose add a little cornflour.
• Add the grated cheese to this mixture and mix well.
• Rub some oil to your palms. Now make small sized balls out of this mixture.
• Place a deep kadai Or wok on fire. Once oil is hot reduce the heat to low Or medium. Spread bread crumbs on a dish. Roll the cheese potato balls over it. Coat the balls nicely with the bread crumbs.
• Deep fry the balls until golden brown from all sides. Remove the fried balls with the help of slotted spoon. Place on absorbent napkins to absorb excess oil. 
• Serve hot with green chutney Or sauce.

Tips:

You can make them in any size and shape.

You can use ready-made packs of mixed herbs instead of using chilly flakes, garlic powder and dried herbs.

Mushroom Bruschetta

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with tomatoes, olive oil, salt and pepper. Bruschetta is usually served as a snack or appetizer. There are many variations in bruschetta. This recipe was originally of mushroom pav (Indian bread) which was invented by my father. But here is one of my variations.

Ingredients :

4 medium onions (chopped)

1 medium capsicum (chopped)

1 large tomato (chopped)

2 cups coriander finely chopped

200 gm mushrooms (approx 8-10) (chopped)

2 tsp pav bhaji masala

1 tsp garlic paste

1 french bread

cheese to garnish

salt to taste

oil

Method:

• Heat 3-4 tsp oil in a pan. Add onion and sauté till transparent.
• Add garlic paste, salt and pav bhaji masala and sauté for half a minute.
• Add capsicum, tomato and mushoom and saute till mushrooms turn soft.
• Turn off the flame and mix coriander.
• Cut the French bread into long slices and toast on a grill pan till they become golden brown.
• Place the bread on a plate, and either serve the toasts plain with a bowl of the mushroom mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the mixture. If you top each slice individually, do it right before serving.
• Garnish with cheese for better taste.

Crispy Fried Noodles.

Are you making Chinese meal today?  Then you should surely try to make this easy and yet delicious fried noodles. It is a great accompaniment of Chinese.

Ingredients:

1 packet noodles

2 tbsp oil

salt to taste

4 cups water

oil for deep frying

Method:

• Boil 4 cups of water & Add 2 tablespoons of oil to it.
• Break the noodles into 4 half's. Add them in the boiling water and give a stir. Add salt
• Parboil it. Drain well and wash with cold water.
• Spread the noodles on a clean piece of cloth. Let it dry for 1-2 hours.
• After drying sprinkle a spoon of cornflour/corn starch and mix well.
• Heat oil in a wok for deep frying. Keep on medium heat.
• Fry small quantities of noodles until golden brown.
• Remove from heat and drain on absorbent paper.
• And your delicious fried noodles is ready. It can be served with soup, schezwan sauce, rice, used for garnishing, etc.

Heavy Cream

Heavy creams can be used in cakes decorations, tiramasu, pancakes, etc

If you need heavy cream for a recipe, make your own by combining the following ingrediens:

 mix 2/3 cup whole milk

1/3 cup melted unsalted butter.

This will give you 1 cup of heavy cream.

Are you a mushroom fan?

Whether mushroom is a vegetable or fruit?

Lot of people think mushrooms are non-vegetarian items but let me assure you that they are absolutely vegetarian. They are fungi and similar to plants but lack chlorophyll, so they cannot produce food for themselves through photosynthesis. They grow by absorbing nutrients from materials such as compost, leaves, decaying wood and soil. They are ninety percent water, have few calories and minimal fat and cholesterol.

The Mushroom Marvels

Mushrooms come in different sizes, shapes and colors, smooth and silky or pitted and honeycombed. The best part of mushrooms is that they can be cooked in a variety of ways. Cook it the Punjabi way, cook it the South Indian way or cook it the Continental way – they are simply delicious.

How to clean mushrooms?

When it comes to cleaning of mushrooms everyone gets confused how do you do it?The best way to clean mushrooms is with flour to remove any dark spots on the caps. The underside (gills) hardly needs cleaning. Once the flour wash is done then a simple quick rinse in water is okay or better still wipe with a damp cloth. Peel only if skins are very discolored. In fact, while buying pick up only white and firm mushrooms.

Selecting the best Mushrooms..

Look for mushrooms with a fresh, smooth appearance, free from major blemishes, with a dry (not dried) surface. A closed veil (the thin membrane under the cap) indicates a delicate flavor; an open veil means a richer flavor.

Storing them:

Keep mushrooms refrigerated. They're best when used within several days after purchase. Do not rinse mushrooms until ready to use. To prolong storage, for package mushrooms, leave in their tray; remove plastic wrap; completely wrap tray with paper towels. For bulk (loose) storage, place mushrooms in a porous paper bag.

Must have Spices in your pantry

Here are some spices you must have while cooking any cuisine.

Bay leaves

These aromatic, woodsy-tasting leaves are typically sold dried. Choose those with a rich green color. Add whole bay leaves to soups, stews, and marinades; remove before serving.

Black peppercorns

A must-have for their slight pungency. Always pick whole peppercorns over preground versions: The flavor of freshly ground or cracked pepper makes the small effort in preparation well worth it.

Cayenne pepper

Made from a small, spicy red pepper, this is the foundation of many bottled hot sauces. Used frequently in Cajun and Indian recipes.

Chili powder

This is typically made from a blend of dried chilies, cumin, coriander, and oregano. Delicious in Mexican and Southwestern dishes.

Cinnamon, ground

This warm, aromatic spice has a reddish brown color and a bittersweet flavor. Great for baking as well as adding an earthiness to stews, chilies, and curries.

Cloves, ground

This sweet, rich spice is a staple in holiday baking, especially gingersnaps. Use it sparingly; a little goes a long way.

Cream of tartar

Derived from a crystalline acid that forms on the insides of wine barrels, this fine white powder is most often used to stabilize meringues.

Cumin, ground

An aromatic, mellow spice, ground from a small seed. Delicious in Middle Eastern and Indian cooking, especially curries.

Curry powder

Up to 20 spices—including coriander, cumin, and turmeric—can make up this popular Indian blend. The Madras variety has more heat.

Ginger, ground

Ground ginger has a more intense and astringent taste than fresh ginger. Keep it on hand for baking.

Kosher salt

A type of coarse salt usually made without the addition of iodine. Use it in place of table salt for seasoning recipes; the larger crystals are easier to pinch with your fingers, allowing for greater control of seasoning.

Nutmeg, whole

A delicate, warm spice frequently used in baking. Also a common addition to baked winter squash, béchamel sauce, and spinach dishes.

Oregano, dried

A member of the mint family, this robust herb is commonly used in Mediterranean, South American, and Cajun cooking.

Paprika

A powder made from ground sweet red pepper pods, this is available in sweet and hot varieties. (If the type is not indicated on the bottle, it’s most likely sweet.) With a rich red color and a smooth texture, Hungarian paprika is of the highest quality. Use the spice to season meat, seafood, and vegetables. It also makes for a nice garnish on deviled eggs.

Crushed red pepper

Use the flakes of crushed red chili to spice up pastas and stir-fries or to sprinkle on pizzas.

Rosemary, dried

With an aroma of lemon and pine, this herb is used in an assortment of Mediterranean dishes.

Sesame seeds

These versatile seeds have a sweet, nutty taste that complements both savory and sweet dishes. The seeds are especially flavorful and aromatic when toasted. Store them in the freezer: Because of their high OIL content, the seeds can quickly become rancid.

Thyme, dried

This fragrant herb lends a delicate flavor to meat, poultry, and vegetables. It’s popular in Mediterranean, Cajun, and Creole cuisines.

Vanilla extract

A baking essential made by soaking vanilla beans in alcohol. Opt for the pure rather than the imitation variety, which often has additives and an unnatural flavor.

Garlic Bread

Garlic bread is an Italian appetizer. Garlic bread consists of bread topped with garlic and olive oil or butter. It is then either grilled until toasted, or baked in an oven.

Ingredients:

1 loaf of French Bread

2 tablespoon Butter

5-6 Minced Garlic

2-3 Minced Green Chillies (optional)

Salt to taste (if using unsalted Butter)

Pinch of Black pepper powder

Dried herbs

Method:

• Cut the French bread in slices.
• Add melted butter, minced Garlic, Green Chillies, salt and herbs.
•  Brush some of the mixture on one side of the bread.
• Toast both the sides either in an Oven (350 degrees F until golden, approx 5-6 mins) or a gas tandoor on medium flame for 5minutes.
•  Serve hot with tea.

*Tips:

-You can also use any type of cheese for better taste.

-Instead of French bread you can also use Indian bread i.e. bread.

-If you are cooking in microwave, brush the baking tray and arrange all the bread on it. Preheat the microwave at 180 degrees and cook bake/grill for 10 minutes or less.

Cooking Terms

Simmer:

Simmering means that you are heating a liquid to a temperature that is close to a boil, but not hot enough to create bubbles. I simmer foods on a 3 or 4 temperature setting on an electric stove. You still need to stir occasionally when simmering as food may still stick to the bottom.

Saute:

To saute is to cook in oil over heat. An example of sauteing would be to saute an onion in olive oil.

Marinate:

To marinate is to take food and soak it in a mixture of spices, oil, and possibly vinegar to make it more tender and flavorful. You can generally marinate food for a half hour to days depending on the dish.

Mince:

You may hear the word mince a lot with garlic. Mincing is chopping something into very tiny pieces.

Julienne:

Julienne is such a fancy word for a simple cut. Julienne means to cut something into long strips. This can be done with many vegetables like carrots. Make it easy on yourself and buy a julienne peeler, a little gadget that makes perfect julienne strips.

Chop:

This is a very basic cooking technique. To chop is to cut into small pieces. The pieces don't have to be uniform or exactly the same.

Dice:

To dice is like to chop, but the pieces are smaller.

Slice:

Slicing is when you cut completely through an object. Think of slicing cheese, or bread. Same principle goes for veggies, meat and fruit.

Brown:

To brown a meat means to cook until brown. You may brown the sides of a roast on the stovetop before cooking in a oven.

HONEY CHILLY POTATOES

Crispy Potato Wedges tossed in honey with a touch of spice.

Ingredients:

Potatoes(cut into wedges & blanched)  :   5-6 medium

Garlic paste   :  1 teaspoon

Red chilly paste   :  2 teaspoons

Red chilly sauce  :  2 teaspoons

Cornflour/corn starch    :  5 tablespoons

Garlic,chopped   :  5-6 cloves

Red chilly flakes    :  1 tablespoon

Vinegar   : 2 teaspoons

Honey  :   2 tablespoons

Sugar  :  1/2 teaspoon

Spring onion greens,chopped   :  2 stalks

Oil  :  1 tablespoon + to deep fry

Salt to taste

Sesame seeds for garnishing(roasted or raw)

Method:

• Heat sufficient oil in a non-stick pan. Deep fry

• potato wedges till crisp and golden. Drain on an absorbent paper.

• Heat two tablespoons oil in another non-stick pan.

• Add garlic and ginger. Saute for a minute.

• Add spring onion bulbs, mix well and saute till

• onions are translucent.

• Add red chilly sauce, vinegar, red chilly flakes,

• sugar. Mix well and cook for half minute.

• Add salt and mix well. Lower the heat and add fried

• potato wedges. Mix well, add half of the spring onion greens and mix again.

• Turn off the flame, add honey and little of sesame seeds. Mix well.

• Garnish with the remaining spring onion greens and sesame seeds. Serve Hot

*Tips:

For more crispy wedges-

Blanch the potatoes a day before or at least 2-3 hours prior. Let it cool. Cut them into wedges and coat with a little of olive oil. Store it in freezer.