Wednesday, April 30, 2008
Tuesday, April 29, 2008
750 ml Vegetable stock
Four stalks of celery (around 60 gms)
One small onion (60 gms)
Two medium potatoes (120 gms)
6 baby carrots
Two medium tomatoes
3/4 turnip (around 60 gms)
Two heaped tablespoons flour
15 gms butter
One cup milk
Salt to taste
- Wash and chop all the vegetables into half inch cubes
- Drop them in a deep saucepan with the cold stock, and cook on a medium flame till the veggies are tender. This should take about 20 minutes
- Whip the whole mix in a food processor (D loved to help with this), and ideally sieve the puree to get a smooth extract (another activity she had a whale of a time with!)
- Prepare a white sauce with the flour, butter and milk. To do this, first melt the butter in a sauce pan, then whisk in the flour ensuring that there is no clumping and don't let the flour brown. Once the flour and butter are whisked in to a smooth paste, pour in the milk. Boil this mix till it gets to a nice thick consistency, whisking all along
- Add the white sauce to the puree, and season with salt and pepper to taste. Reheat and serve hot
Monday, April 28, 2008
Scotch Eggs Ingredients:
Four tablespoons flour
- Shell hard boiled eggs - get the kids to do this! Roll them in flour seasoned slightly with a pinch or two of salt and pepper
- Finely chop the onions and the parsley. Mix it into the minced meat with salt and pepper
- Coat the eggs with the meat mixture so that the eggs are not visible. Your goal should be to have at least a couple of millimeters of meat all around the egg
- Beat the uncooked eggs in a separate bowl
- Roll the meat-covered egg with the raw egg, then coat in breadcrumbs
- Heat the oil on a medium flame, then pop in the coated eggs
- Let the coated eggs cook to a nice golden brown
- Cut the eggs in half and set in a nice pattern, either on lettuce or with parsley springs
- The kids will wold them down! They didn't even ask for ketchup!! I had forgotten to take pictures before the meal, hence the lonely eggs shown in the picture above!
"While experts do know that high cortisol levels contribute to abnormal accumulation of abdominal fat and the subsequent development of life-threatening diseases, they haven't yet come up with a magic nail to permanently deflate your spare tire."
The article also has a nice couscous recipe that introduced Feta cheese and mint into the mix. I'll have to try that next time.
Friday, April 18, 2008
My mother-in-law is visiting and made a fantastic, easy curry that some of you might want to try out. I'd never used eggplant in my chicken curry, but this was an eye-opener.
- Heat the oil, and fry the ginger and garlic, then toss in the onion and brown
- Add the Madras Curry paste and mix in the turmeric. Saute till the mixture comes to a boil
- Add the diced potato and chicken and cover well in the paste
- As the chicken gets tender, add the eggplant and let soften
- Add around a half-cup of hot water to cook the mix
- An optional addition is two tablespoons of coconut powder, which thickens the sauce
This is a non-traditional side-dish, which can be served with rice or flat breads. It had an interesting Italian element to it all - perhaps thanks to the eggplant.
Monday, April 14, 2008
A couple of University of Pennsylvania researchers seem to suggest that there is little scientific data to suggest that over hydrating is beneficial in terms of weight control, better skin, etc.... Well, my approach is, as long as it's not proven to be detrimental, I'll keep with my eight glass regimen.
Sunday, April 6, 2008
- Mix carrots, sugar and evaporated milk in a pan and bring to boil.
- Cook until all the milk has been absorbed.
- Add rose water, crushedcardomom, almonds and mix well.
- Spread the Halva in a platter to 1inch thickness, garnish with almond slices.
- Maybe served hot or cold.Also can be combined with ice cream.
- Optional ingredients include raisins, lightly fried in butter and mixed in towards the end of step one
Wednesday, April 2, 2008
Today's artichoke effort came about because my son K read a Pinky Dinky Doo book that featured the interesting-looking veggie and decided he needed to try it. Poor hubby got sent out last night to find a couple (he tried three stores) and I scoured around for recipes. Serendipitously, friend Aparna mailed me an Italian recipe book that gave me a couple of ideas and the following was the result.
Two medium sized artichokes
Half pound minced turkey
Pinch of turmeric, garam masala and chilli powder
Two teaspoons diced garlic
Pasta sauce (one medium bottle)
- I prepped the stuffing as I normally would, i.e., with an Indian twist.... I started by frying diced onions till golden, mixing in the diced tomato, and when it all starts simmering, mix in the minced turkey and cook till the mix is dry.
- Cool the mix, then mix in one egg so the stuffing hangs together.
- Start prepping the artichoke. This means the following:
- Slice the stem off, being careful not to cut into the artichoke flower
- Pull off the outer bracts (the "petals" as the kids called them) till you get to the softer bracts
- Chop the top of the floweret, so it has a stright edge on the top. Nip off the tips of the bracts that still have tips
- Open out the flowerette, till you get to the central core. Gauge the tenderness of the central bracts, but I found that the center has to go. It's pretty sharp and hard
- Having effectively created a cup for the stuffing, it's best to run water through the flowerettes, then squeeze lemon juice over them - this prevents discoloration
- Put in the stuffing into the artichoke "cups", patting it down nicely so it's packed in well (the kids loved doing this)
- Beat the extra egg, and dip the top of the stuffing and the encircling edges of the artichoke bracts in it. Then dip it in the bread crumbs (dad loved doing this!)
- In a large pan, heat oil, then put the srtichokes face-down (stuffing side down) in the oil so it fries nicely. Once the tops are brown, take them off and cool
- Start the sauce: fry the garlic and onion and pour in the pasta sauce, and bring to a simmer
- Put the two artichokes in a pot, pour the sauce around them and cook on a medium flame for about 40 minutes (that's right!!)
This was a complex job, but tactile and hence lots of fun for the kids. The unique look and feel also made this an interesting eating experience for the kiddies. They loved the stuffing, and liked the bite and pull technique needed to get the flesh off the bracts. It reminded them of the Muringa (also called drum-sticks in India) that I use in my sambars!
The recipe called for whipping up one egg, 3/4 cups of milk,
D did most of the mixing, with some help from dad. D also enjoyed the pouring on the chocolate sauce!!!
Thanks, H -- come have breakfast with us again SOON!