TIP OF THE WEEK

Nuts!

If I am not planning to use nuts immediately, I like to store them in the freezer to preserve their freshness. They will also crack more easily after freezing.

POORI

Poori are puffed indian bread which are unleavened.





Ingredients:
Wheat flour - 2 cups
Salt - to taste
Oil - 2 tsps
Water - enough to make dough
Oil for deep frying


Method:
1. Sift wheat flour and salt together. Add the the 2 tsps oil and enough water to make a dough.
2. Knead the dough well and set aside for half hour. cover the dough with damp cloth.
3. After the half hour knead the dough again and make small balls (Ping pong ball size)
4. Roll it with a rolling pin appox. 2 and half to 3" diameter.
5. Heat the oil in a deep frying pan.
6. When the oil is hot enough fry one by one until golden brown on each side.

CHICKEN KOZHAMBU

1. Chicken kozhambu (curry) is basically a authentic dish in India.
   
   Ingredients:
   1-1.5lb chicken
   2 big Onions
   2 big Tomatoes
   2 to 3 tsp Ginger garlic paste
   1/2 tsp Turmeric powder
   2 to 2 1/2 tsp Chili powder
   1/2 tsp Coriander powder
   1/2 tsp Cumin seed powder
   1 tsp Garam masala
   Salt to taste
   1 tsp Oil
   Coriander leaves and Curry leaves
   
   Method:

1. In a large pan, heat oil and add the garam masala items and onions.
2. Saute the onions for a while.
3. Then, add the ginger garlic paste and saute.
4. Then, add the tomatoes, turmeric powder, chili powder , coriander powder, cumin seed powder and salt.
5. Fry this mixture for a while maybe adding a little bit of water.
6. Then, add the chicken pieces with some water so that the chicken pieces are covered with water.

7. Cover the pan with a lid and allow to cook for 1/2-1 hr.
8. Once the oil starts to come out to the top, the kozhambu is done (the consistency should be like a gravy)
9. Serve hot with chappatis, poori, or white rice.

TIP OF THE WEEK

Cleanup Greasy Dishes:
To cut grease and odor on dishes when doing kitchen cleaning, add a tablespoon of vinegar to your hot soapy water.

NEWS FOR THE MONTH

A cereal grass, oats were first brought to the United States in 1602, when they were planted on an island off the coast of Massachusetts by a sea captain. This whole grain is highly nutritious in all of its many forms. The type of oats you choose depends on how you plan to use them.

Old-fashioned oats, which have been steamed, rolled into flakes, and dried, make a popular hot cereal but also add instant crunch to crumb toppings and supply whole-grain nutrition to a soup or stew. Quick - cooking oats, which are cut into small pieces and then steamed and flattened like old-fashioned oats, can be used in baking in place of old-fashioned oats. Steel-cut oats (Irish oats) are cut into small pieces but not rolled; they look like tiny, irregularly shaped grains and take a bit longer to soften than old-fashioned rolled oats. Instant oats are cut into tiny pieces, precooked, and then dried, so you can just add hot water to reconstitute them. Avoid using these in baking; their very fine texture can make baked goods turn out gummy. Oat flour is a whole-grain flour made by grinding the grain to a powder. It must be combined with gluten-containing flour when used in yeast breads because it lacks gluten.

Oat bran is the fiber-rich outer coating of the oat kernel; it makes an easy and healthful add-in to cereals, quick breads, and yogurt. When substituting it for flour in baking, replace only about one-quarter to one-third of the total amount of flour with oat bran, since it can impart a slightly bitter taste when used in large amounts. Like oat flour, oat bran lacks gluten, so it is not suitable to use in large quantities for bread dough. But it makes a great addition to ground meat mixtures such as meatballs, meat loaf, chilies and casseroles.

Oats will keep in a sealed container in a cool, dry place for up to 6 months. Store oat bran in the refrigerator for up to 3 months. When making oat flour, grind old-fashioned or quick-cooking oats in a food processor or blender until they reach the texture of fine meal. Use in baked goods, substituting up to one-third of regular flour with oat flour.

RASAM

Rasam is a good appetizer. It's more or less like a soup. There are different kinds of rasam we make in India. But this one is called paarupu rasam (made with lentils).

Ingredients :
Toor Dal - 3/4 cup
Tomato - 1 big or 2 small
Tamarind paste - 1 tsp or tamarind - one lime size ball
Rasam powder - 1 tsp(u can get in Indian store)
Turmeric powder - 1/2 tsp
Asafoetida a pinch
Cumin - 3/4 tsp
Pepper - 3/4 tsp
Garlic - 4 pods minced
Cilantro a handful chopped

Method:
1. Pressure cook the toor dal adding enough water, turmeric, asafoetida. (Leave 2 whistles)
2. Mash the tomato well with your hands, add the tamarind extract and keep aside.
3. Heat little oil in pan, pop mustard, add the minced garlic, chopped cilantro, rasam powder, crushed cumin and pepper fry for a minute.
4. Now to the cooked dal , add the tomato and tamarind extract, then the fried masala and add salt and cook it low flame for further few minutes.

CHUTNEYS

Chutneys are easy to make any one can do it.

Coconut chutney:

Ingredients:

Coconut - 1/2 cup
Fried gram dal - 1/2 cup
Green chilies - 5
Salt - to taste

Seasoning:
Mustard seeds - 1tsp
Curry leaves - 1 sprig
Oil - 2tsps

Method:

1. Add all the above ingredients on a blender and grind well.
2.Heat a pan. add the oil.
3.Add the mustard seeds and curry leaves until it splatter.
4. Add the seasoning to chutney and mix well.
5.Serve with idli's or dosas.

Tips:

If you like mint leaves u can add 1 or 2 when you grind the chutney. It will give you nice flavor.

IT'S ALL ABOUT COOKING

I am very passionate about cooking different things.
If you like cooking come blog with me.