tag:blogger.com,1999:blog-3319640976041593802024-03-12T17:14:34.669-07:00Food Fanatic!Home made Indian and international recipesUnknownnoreply@blogger.comBlogger198125tag:blogger.com,1999:blog-331964097604159380.post-2130247071344641722013-03-12T14:46:00.000-07:002013-03-12T14:46:00.646-07:00Succulent Chicken Breast<div dir="ltr" style="text-align: left;" trbidi="on">
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I've always wanted to be able to cook perfectly juicy chicken breasts. I've been experimenting for the last couple of tries and failed. Mr. Husband would complain that the stuff was too dry. Then I gave in and decided to cheat. I looked up these <a href="http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-36891">online</a> <a href="http://asweetandsavorylife.com/how-to-cook-tender-juicy-not-dry-chicken-breasts/">recipes</a> and they did help. I like to do my research and read up more than one recipe to confirm the directions. Call me paraniod but I put a lot of heart and effort into my dishes so I want to be sure I am doing the right thing before I start. Anyhow, I'm impressed with the results. <br />
<br />
So now I know it. The trick to succulent chicken breasts are twofold: 1) pound the heck out of them 2)cook covered on low heat. How easy was that? But the Indian in me could have never guessed! <br />
<br />
Thanks to the cyber world I achieved success with a recipe that was outside my comfort zone. :-)<br />
<br />
Serves 2.<br />
<br />
Ingredients:<br />
1. 2 chicken breasts<br />
2. Salt<br />
3. pepper<br />
4. Butter, 2-3 tbsp<br />
5. Olive oil, 1 tsp<br />
<br />
<br />
Directions:<br />
1. Wash the chicken breasts well.<br />
2. Cover them with parchment paper.<br />
3. Pound well untill all parts are even and flat.<br />
4. Make slits using a knife.<br />
5. Rub salt, pepper and olive oil on the side up.<br />
6. Heat a skillet and melt butter.<br />
7. With the smooth part up, add the chicken breasts in the skillet and cook on medium high until it browns slightly.<br />
8. Flip the breasts and cover and cook on medium low heat for exactly 10 mins.<br />
9. Turn off heat and let it sit covered for another 10 mins.<br />
<br />
Voila! Yummy juicy chicken breasts are ready. Adjust seasoning to taste. Serve over a bed of pasta or cut them up to throw them in a salad or into a rice dish , or as a main with a <a href="http://food-fanatic.blogspot.com/2011/05/tossed-vegetable-salad.html">side of salad</a> and <a href="http://food-fanatic.blogspot.com/2010/03/oven-roasted-potatoes.html">roasted potatoes</a>. The choices are umpteen.<br />
<br />
And what a happy coincidence! This matches my detox diet! Am I happy or am I happy?!</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-331964097604159380.post-48805552269970073502013-01-10T18:15:00.003-08:002013-01-12T19:08:07.709-08:00Home made Chicken Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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I loved this one. It's been adapted from various online sources (too many to list here). I doubted how good it would turn out because the ingredients seemed too simplistic. And that is why I kept looking for the "right" recipe to reaffirm my trust in this recipe. My bad. Little did I know that simplistic recipes too have their charm and can surprise!<br />
<br />
Ingredients:<br />
1. chicken cubes ripped apart, 1 can <br />
2. 1 carrot, diced<br />
3. 3-4 stalks of celery, minced<br />
4. Chicken broth<br />
5. Chili garlic sauce, 1/2 tsp<br />
6. Salt to taste<br />
7. 1 Bay leaf<br />
8. 1-2 garlic pods, minced<br />
9. 2 Tsp olive oil<br />
10. 1 onion, chopped <br />
<br />
Directions:<br />
1. Heat a wok then throw in bay leaf, onion, garlic and stir fry.<br />
2. After 3-4 mins, throw in carrots and celery and cook.<br />
3. When cooked, add in broth, chicken, salt, and chili sauce.<br />
4. Taste and adjust seasoning.<br />
<br />
Serve warm.</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-331964097604159380.post-60055106866092949032013-01-06T19:54:00.001-08:002013-01-10T18:16:45.936-08:00Carrot Uttapam (Rice and Lentil Flatbread with Carrots)<div dir="ltr" style="text-align: left;" trbidi="on">
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Uttapam is a South Indian delicacy made of rice and lentils. In the modern day, <a href="http://food-fanatic.blogspot.com/2011/09/rava-utthapam-vegetarian-semolina.html">Uttapam is also made using semolina</a> as it cuts down on the preparation time yet yields similar results.This recipe is the traditional one.<br />
<br />
Ingredients:<br />
1. Carrot, 1, shredded<br />
2. green chili, 2 chopped<br />
3. Onion, 1/2 chopped<br />
4. Rice, 2 cups<br />
5. Urad Dal, 1 cup<br />
6. Salt to taste<br />
7. Oil.<br />
<br />
Directions:<br />
1. Soak rice and urad dal overnight with just enough water such that it is covered.<br />
2. Blend rice and urad dal to make a batter. Add water such that the batter is not exactly runny but just about.<br />
3. Add salt to the batter and let it ferment overnight.<br />
Tip: I usually pre-heat oven to 400 degrees for 10 minutes and then leave the batter in the oven for quick fermentation.<br />
4. Mix chili, carrot, and onions into the batter.<br />
5. Pour a ladle of the batter on a non-stick greased pan.<br />
6. When the batter seems to detach from the base, flip and cook on the other side.<br />
<br />
Serve warm with <a href="http://food-fanatic.blogspot.com/2013/01/tamatar-nariyal-chutney-tomato-coconut.html">Coconut chutney</a>.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-331964097604159380.post-18136149069368776452013-01-06T17:41:00.002-08:002013-01-06T17:41:31.865-08:00Tamatar Nariyal Chutney (Tomato Coconut Condiment)<div dir="ltr" style="text-align: left;" trbidi="on">
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This one is my favorite. It fits with my diet and adds flavour to my food. What more can I ask for? It's a perfect condiment for <a href="http://food-fanatic.blogspot.com/2009/04/idli-south-indian-rice-puffs-and-new.html">idlis</a>, <a href="http://food-fanatic.blogspot.com/2011/09/rava-utthapam-vegetarian-semolina.html">utthapams</a>, <a href="http://food-fanatic.blogspot.com/2009/04/dosa-indian-crepe.html">dosas</a>, or <a href="http://food-fanatic.blogspot.com/2011/03/dahi-bhallavada-lentil-dumpings-in.html">vadas</a>, often relished at breakfast. There are so many variants of this condiment out there. I have one on my blog too (without the tomato). Check it out <a href="http://food-fanatic.blogspot.com/2011/09/coconut-condiment.html">here</a>.<br />
<br />
Try it to believe it. I bet you will love this one!<br />
<br />
Ingredients:<br />
1. 1 large semi ripe tomato, chopped.<br />
2. 1/4 cup shredded or grated coconut<br />
3. 1 green chili<br />
4. 1 dried red chili<br />
5. A fistful of chana dal<br />
6. A fistful of urad dal<br />
7. tamarind pulp 3-4 tsp<br />
8. Salt to taste<br />
9. Cumin seeds, 1 tsp<br />
10. Mustard seeds, 1 tsp<br />
11. Curry leaves, a couple<br />
12. Oil, 2 tsp<br />
<br />
Directions:<br />
1. Heat a wok and add one part of the oil.<br />
2. When the oil is hot, add cumin seeds and let it sizzle.<br />
3. Add green chili, red chili, urad dal, and chana dal.<br />
4. Let it fry until the lentils turns brown.<br />
5. Add coconut and fry more.<br />
6. Next add the tomatoes and cook until it looks dry.<br />
7. Let this cool.<br />
8. Add into a blender and add salt, and tamarind pulp and blend to a smooth paste.<br />
9. To temper, heat the rest of oil in a wok, when the oil is hot add in curry leaves and mustard seeds.<br />
10. When the start to seeds pop, the temper is ready. Pour it into the paste.<br />
<br />
Voila!<br />
<br />
<br /></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-331964097604159380.post-85564398650171256802013-01-06T17:15:00.000-08:002013-01-06T17:15:04.845-08:00Makai Vada (Corn Flour Fritters)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpZkT-kuPQ8qLy4n6zOLKylx1R9FPSRHGQ0Dd_x6_2wZ8LElkTrhc357FSyJP2d8Nfj7VmnS9EcWltN2M9Ebz62jW1Hrg731mH1NaLuiYJfUqb5pX33nsapjk9OLERmLuiYeItO1t8N4/s1600/Capture.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpZkT-kuPQ8qLy4n6zOLKylx1R9FPSRHGQ0Dd_x6_2wZ8LElkTrhc357FSyJP2d8Nfj7VmnS9EcWltN2M9Ebz62jW1Hrg731mH1NaLuiYJfUqb5pX33nsapjk9OLERmLuiYeItO1t8N4/s400/Capture.PNG" width="400" /></a>Have you heard of Methu Vada? This is a counterpart from the corn family. It's a Gujarati delicacy and my MIL's recipe. Deep fried in oil, this one is a snack that you'd occasionally want just for a change. <br />
<br />
1. 5-6 green chili, shredded<br />
2. 4-5 cloves of garlic, shredded<br />
3. A big handful of cilantro, shredded<br />
4. 2 tsp coriander powder<br />
5. 1 tsp red chili powder<br />
6. 1/2 tsp turmeric powder<br />
7. 4-5 tbsp yogurt whisked.<br />
8. 4 tbsp jaggery<br />
9. An inch of ginger, shredded<br />
10. Salt to taste<br />
11. Corn flour 200-300 gram<br />
12. Some water<br />
13. Oil for frying<br />
<br />
Directions:<br />
1. Mix jaggery with the whisked yogurt.<br />
2. Make a dough of corn flour with ingredients 1-10.<br />
3. Oil your palms.<br />
4. Pinch out small round balls of the dough (1 cm in radius) and then flatten by pressing between your palms<br />
3. Deep fry until brown.<br />
<br />
Serve warm or cold.</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-331964097604159380.post-22638897982775139922013-01-04T09:52:00.000-08:002013-01-04T09:52:28.982-08:00Oats Khichdi (Oat and Lentil Stew)<div dir="ltr" style="text-align: left;" trbidi="on">
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In my quest to cook with Oats, I am discovering new and easy recipes. I am loving this new side of culinary feasts that I had missed on for so long.<br />
<a href="http://www.sailusfood.com/2012/09/03/oats-pongal-recipe-healthy-breakfast/">This</a> recipe is is a combination of Oats and Moong Dal. In South India, this dish is known as Pongal and traditionally cooked with rice.<br />
It is a great dish because it can be devoured any time of the day, requires minimal ingredients, and can be prepared in a jiffy! <br />
For the traditional <a href="http://en.wikipedia.org/wiki/Khichdi">Khichdi</a> recipe, check <a href="http://food-fanatic.blogspot.com/search?q=khichdi">this</a> out.<br />
<br />
Ingredients:<br />
1. Cumin seeds, 1 tsp<br />
2. Curry leaves, 3-4 twigs<br />
3. Ginger, 1 inch, minced<br />
4. Oil<br />
5. Cashews (optional), a fistful<br />
6. Peppercorn, crushed, 3-4 (optional)<br />
7. Oats, 1 cup<br />
8. Moong dal, 1/2 cup, steamed/cooked through<br />
9. Water, 1.5 cup<br />
10. Salt to taste<br />
11. Turmeric powder, 1 tsp<br />
12. Hing, a pinch<br />
13. Green chili, 1, chopped<br />
14. Spinach, a bunch, chopped<br />
<br />
Directions:<br />
1. Heat a non-stick wok.<br />
2. Add in oil. When the oil is hot, add in cashewnuts, cumin seeds, hing, ginger, curry leaves, peppercorn, and green chili.<br />
3. When they turn brown and the cumin starts to sizzle, add in oats.<br />
4. Then add water, turmeric, and salt and mix well.<br />
5. Cook for about 5 minutes until the consistency is thick and oats absorbs most of the water.<br />
6. Add spinach and moong dal.<br />
7. Mix and adjust the seasoning.<br />
<br />
Serve warm.<br />
<br />
Thanks to <a href="http://www.rakskitchen.net/2011/06/oats-pongal-indian-oats-recipes.html">Rak</a> and <a href="http://www.sailusfood.com/2012/09/03/oats-pongal-recipe-healthy-breakfast/">Sailu</a> for this delicious and healthy recipe.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-331964097604159380.post-13995960133828621032013-01-03T17:54:00.000-08:002013-01-03T17:54:53.713-08:00Oats and Tomato soup<div dir="ltr" style="text-align: left;" trbidi="on">
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In allegiance to Oats, this one is fanasty food for health freaks hands down. And good timing on this one as the temperature dips below freezing. A warm serving of home made soup soothes likes none.<br />
<br />
Thank you <a href="http://www.indusladies.com/forums/blogs/shivachoubey/super-duper-tomato-oats-soup-2898/">IndusLadies</a> for this recipe. <br />
<br />
Ingredients:<br />
1. 1 green chili<br />
2. 4-5 cloves of garlic, peeled.<br />
3. 2 big tomatoes<br />
4. 1 carrot, peeled<br />
5. Salt to taste<br />
6. Pepper to taste<br />
7. Vegetable broth<br />
8. Oats, soaked, 1 cup<br />
<br />
Directions:<br />
1. Pressure cooker carrots, garlic, chili, and tomatoes. Add salt.<br />
2. Let it cool.<br />
3. Blend it to a smooth consistency in the food processor.<br />
4. Transfer to a wok and let it come to a boil.<br />
5. Check the flavour and adjust with pepper and salt. Add broth to reach the desired consistency.<br />
6. Add on oats.<br />
<br />
Serve warm.</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-331964097604159380.post-43187453297927235262013-01-02T14:14:00.003-08:002013-01-02T15:05:33.240-08:00Healthy Homemade Vegetable Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwZ8OGHmmKKy7sip3zkiALleeuio3hElUzS4PtiQD_iWg3WxsFLUYXLbf33uk3HjvMtPqVRWQMUlm1knv0iM8BxlgfJjYByYqiJuvRwMRfJWDDl48eAPvDkqDXZEDMFSbeMsY_2O0_gs/s1600/soup.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" eea="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwZ8OGHmmKKy7sip3zkiALleeuio3hElUzS4PtiQD_iWg3WxsFLUYXLbf33uk3HjvMtPqVRWQMUlm1knv0iM8BxlgfJjYByYqiJuvRwMRfJWDDl48eAPvDkqDXZEDMFSbeMsY_2O0_gs/s400/soup.jpg" width="400" /></a>A figment of my imgination, this recipe is goodness revealed. No sugar, No diary, No gluten. A wholesome and nutritious one pot bowl of comfort.</div>
<br />
Ingredients:<br />
1. Carrot, 1, peeled<br />
2. Cauliflower florets, 1/2 of a cauliflower<br />
3. Brocolli head, 1<br />
4. Green onion, 1 bunch, copped<br />
5. Garlic cloves, 2, minced<br />
6. Zuchini, 1, cut up<br />
7. Salt to taste<br />
8. Freshly ground black pepper, to taste<br />
9. Vegetable broth (optional), to desired consistency.<br />
10. Olive oil<br />
11. Celery Stalk, 1, chopped<br />
<br />
Directions:<br />
1. In a hot non stick wok, add olive oil, green onions, and garlic.<br />
2. Saute until brown.<br />
3. In a pressure cooker, boil ingredients 1-6 and celery (green onion and garlic from the steps above).<br />
4. Let it cool.<br />
5. Blend in a food processor.<br />
6. Tansfer back to the wok and and salt, pepper and broth.<br />
<br />
Serve warm. Garnish with chopped green pepper.<br />
<br />
HAPPY NEW YEAR!</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-331964097604159380.post-89020610121363253302012-12-31T09:06:00.000-08:002013-01-02T15:04:31.374-08:00Instant Oats Dosa (Flatbread)<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>"Oat is a breakfast cereal. The only meal that can be put together with Oats is Oatmeal."</i><br />
<br />
This statement is clearly a myth and this myth has now been busted in my life. Gone are the days when I shrugged off the probability of cooking meals with Oats as it was was considered to be a "morning" food.<br />
<br />
When I originally put myself on this gluten-dairy-sugar free diet, I was skeptical of relishing any other grain than rice because I was most exposed to two grains while growing up - wheat and rice. If Wheat goes away, I thought, only rice remains.<br />
<br />
On my mother and Mr. Husband's insistence, I bought a big bag of rolled Oats from the supermarket thinking that it will either end up getting donated, eaten as oatmeal, or worst case rot then get thrown away.<br />
<br />
When I started getting bored of rice, I fell back on besan or chickpea flour to make <a href="http://food-fanatic.blogspot.com/search?q=cheela">Cheela</a>. Oats was still not in the picture. I hated the taste of chickpea flour in a flat bread. I started to think what my alternatives were through the process of elimination. OK, my mind sparked, I've got <a href="http://food-fanatic.blogspot.com/search?q=quinoa">Quinoa</a>! But that turned into a Boo Boo because I've recently developed an allergy to it. I had a stomach ache all night and swore never to ingest Quinoa again! Sigh. I was running low on ideas and zeal at this time. Then it suddenly struck me that I had a big bag of Oats in the pantry and I instantly remembered <a href="http://priyaeasyntastyrecipes.blogspot.ca/search?q=oats">Priya's versatile recipes with Oats</a>. Then, I googled some videos on Indian recipes with Oats and started to like the thought of cooking with Oats. And I am not disappointed. <br />
<br />
The good thing about <a href="http://en.wikipedia.org/wiki/Oat">Oats </a>is that it is high in fibre and neutral in taste. This makes it a perfect and choicest ingredient for several recipes. Unlike chickpea flour or besan, Oat is very submissive and accommodating to any flavour that you may want to impart to it for your final outcome. Being bland actually works in favour of Oats (at least for me)! Spice it up or sweeten it, Oat will be at your disposal!<br />
<br />
This recipe was found on <a href="http://www.youtube.com/watch?v=w4H9ylmqXy4">youtube</a>. It was easy to make and tasted great with a side of spicy vegetables.<br />
<br />
Ingredients:<br />
1. Oats and Urad dal (in the proportion 2:1)<br />
2. Salt to taste (optional)<br />
3. Water<br />
<br />
Directions:<br />
1. Make a dry powdered mixture of Oats and urad dal.<br />
Note: I am told that this mixture lasts several months when stored in an air-tight container.<br />
2. Mix with water and salt until you get the desired consistency.<br />
3. Pour a ladle on a lightly greased non-stick pan. Flip and cook on both sides.<br />
<br />
Serve warm as dosa or as a roti.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-331964097604159380.post-871261409131617782012-12-30T20:48:00.001-08:002012-12-30T20:48:23.170-08:00Oats Upma<div dir="ltr" style="text-align: left;" trbidi="on">
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As you know, a healthy gluten-diary-sugar free diet is changing my eating as well as cooking habits. I've been on the lookout for tasty yet fitting recipes for my well-being without having to kill myself over finding the ingredients. Luckily enough, there is a plethora of cooking tutorials on youtube and recipes on the internet. The <a href="http://www.youtube.com/watch?v=Ma7nvz5rhDs">recipe </a>below has been clearly copied and I take no credit for this work. Also, I want to thank one of my blogger friends, <a href="http://priyaeasyntastyrecipes.blogspot.ca/">Priya</a>, who inspired me to cook with Oats. She is the one who introduced me to the versatility of this super-grain. Thanks, Priya!<br />
<br />
Ingredients:<br />
1. Onion, chopped, 1<br />
2. Garlic pods, 2, minced<br />
3. Green chili, 2, minced<br />
4. Carrot, 1, diced<br />
5. Green peas, 1 cup, frozen<br />
6. Green beans, 1 cup, frozen<br />
7. Oats, 3-4 cups<br />
8. Salt to taste<br />
9. Hing, a pinch<br />
10. Lemon juice to tatse<br />
11. Turmeric powder, 1 tsp<br />
12. Oil <br />
13. Curry leaves from 3-4 twigs<br />
14. Chana dal/bengal gram, a fistful<br />
15. Mustard seeds (optional)<br />
<br />
<br />
Directions:<br />
1. Dry roast rolled oats.<br />
2. In a non stick wok, add oil.<br />
3. Add mustard seeds and let it splutter.<br />
4. Add in turmeric powder, hing, onions, garlic, green chili, curry leaves, and bengal gram.<br />
5. Saute until they turn brownish.<br />
6. Add in carrots, green peas, beans and water. Let it boil.<br />
7. Add in lemon juice, salt to taste.<br />
8. Slowly add in oats, mixing thoroughly.<br />
9. Reduce the heat and keep mixing until all the water is absorbed by the oats.<br />
<br />
Believe me this tasted as good if not better than the traditional <a href="http://food-fanatic.blogspot.com/search?q=upma">Upma</a>. I do not regret any bit of it. <br />
<br />
Healthy eating? Bring it on!<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-331964097604159380.post-17843980927608951272012-12-30T11:26:00.002-08:002013-01-02T14:55:08.529-08:00Hearty Home Made Vegetable Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Thanks to my gluten-diary-sugar free diet, I am stepping out of my comfort zone and trying new recipes. This recipe is not mine or someone else's but an amalgamation of various recipes suited to my imagination and pantry availability. It is a warm soothing one pot fare that acts as a perfect satisfying meal on a cold lonely winter night.<br />
<br />
Ingredients:<br />
1. 1 carrot, diced.<br />
2. green onion, 1 bunch, chopped<br />
3. tomato, 1 chopped<br />
4. Celery stalks, 2, chopped<br />
5. Broccoli heads, 2-3 minced<br />
6. Garlic, 2, minced<br />
7. Dried peas, boiled, a cup<br />
8. Salt to taste<br />
9. Black pepper, freshly ground<br />
10. Oregano<br />
11. Basil<br />
12. Vegetable stalk<br />
13. V8 Vegetable cocktail soup.<br />
14. Water, to the desired consistency<br />
15. Olive oil <br />
<br />
Directions:<br />
1. Add oil to a non-stick wok.<br />
2. Saute garlic and let it brown.<br />
3. Add in green onion, carrots, basil, oregano and saute.<br />
4. Add in broccoli, celery and let it soften.<br />
5. Add in tomato, water, vegetable stalk, juice, pepper and salt.<br />
6. Boil. Adjust the seasoning and consistency with water or juice.<br />
7. Throw in the dried peas and mix well. <br />
<br />
Serve warm.<br />
<br />
<br />
<br />
<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-331964097604159380.post-11453457941271261152012-12-16T20:32:00.001-08:002012-12-30T11:32:18.802-08:00Stir fried veggies with Charred Salmon<div dir="ltr" style="text-align: left;" trbidi="on">
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On a Glueten-sugar-Dairy free diet, I am finding life in colourful vegetables, fish, chicken, and a side of rice.This diet has steered me and introduced me to some new recipes. All is well that ends well. And everything is for a reason. Follow on...<br />
<br />
1. Mushrooms, sliced<br />
2. Cucumber, diced<br />
3. Broccoli florets<br />
4, Spinach, fresh<br />
5. Soy sauce<br />
6. Garlic chili pepper sauce<br />
7. Salt<br />
8. Oyester sauce<br />
9.Carrots, diced. <br />
<br />
<br />
1. Stir fry all veggies<br />
2. When the change start to colours, add in ingredients 5-8. Check the flavours and adjust seasoning.<br />
Serve warm with salmon or just by itself.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-331964097604159380.post-58246150912686465432012-12-16T20:27:00.000-08:002012-12-30T11:32:32.191-08:00Seared Salmon and Sauteed Spinach<div dir="ltr" style="text-align: left;" trbidi="on">
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On a diet lately, I am experimenting outside my comfort zone. And I am finding success and savoury sensations. The below is adapted from a youtube video. Healthy and tasteful, this one is easy to make too!<br />
1. Salmon (skinless, boneless)<br />
2. Spinach, fresh<br />
3. Honey<br />
4. Balsamic vinegar<br />
5. Olive oil<br />
6. Soy sauce<br />
7. Garlic chili pepper sauce<br />
8. Honey <br />
<br />
1. Cook salmon on both sides, set aside.<br />
2. Saute spinach, set aside.<br />
3. Make a dressing of ingredients 5-8.<br />
Lay a plate with a bed of the sauted spinach, top with the seared salmon, then drizzle the dressing over it generously.<br />
<br />
Serve by itself or with a side of steamed white rice. <br />
<br />
Bon apetite!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-331964097604159380.post-23615508427398571132012-09-23T21:36:00.001-07:002012-12-30T11:33:41.810-08:00Bharela Bhindi (Stuffed Okra)<div dir="ltr" style="text-align: left;" trbidi="on">
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I've been out of touch lately. Blame it on school, work, fitness routines, and then some not so pleasant stuff. I don't want to talk about the gore part but all I can say is that it taught me/was a refresher of good lessons. Never compromise your personal ethics even how compelling the influence may be, and just keeping going. So long as you can answer your conscience, you do not need to answer anyone else. Never ignore health. Cherish the people who are your well wishers especially those who make your life a positive one to lead. <br />
<br />
Here's a recipe that Mom and I cooked up together. It took a lot of time but did not feel like work because we split the load. Mom, you are such an angel. I love you, Mom!<br />
<br />
Ingredients:<br />
1. Okra<br />
2. Oil<br />
3. Salt<br />
4. Fennel powder<br />
5. Turmeric powder<br />
6. Cumin powder<br />
7. Coriander powder<br />
8. Red chili powder<br />
9. Mustard seeds<br />
10. Cumin seeds<br />
11. Hing <br />
<br />
Directions:<br />
1. Wash and pat dry the okra<br />
2. Chop off the head and tails.<br />
3. Make a slit on one side.<br />
4. Make a spice mix of ingredients 2-8.<br />
5. Stuff it into the slits.<br />
6. Heat a wok, add oil.<br />
7. When the oil is hot, add mustard seeds, hing and cumin seeds. Let it crackle.<br />
9. Add in the Stuffed okra and cook until al-dente.<br />
<br />
Serve warm with Roti bread.</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-331964097604159380.post-42757745059790028232012-08-19T17:49:00.001-07:002013-01-06T17:15:56.046-08:00Undhiyo or Gujarati Mixed Vegetables with Chickpea Flour Dumplings<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://en.wikipedia.org/wiki/Undhiyu">Undhiyo </a>is a Gujarati mixed vegetable dish with steamed chickpea flour dumplings. This was the first time I made and tried this dish. I had only heard the name before that. My MIL taught me how to make this dish. Long story short - First prepare the dumplings then cook the vegetables and finally mix them together.<br />
<br />
Some people like to add Plantain to the dish but I was advised otherwise from my MIL. The steamed dumplings are often referred to as Muthia and is also consumed as a tea time snack. The dumplings can be made in many ways, one variant is described <a href="http://food-fanatic.blogspot.com/2011/03/dhoodhi-muthiya-bottle-gourd-steamed.html">here</a>. <br />
<br />
The dish is cooked in a generous amount of oil and requires a lot of work. But I loved the flavours and the excitement of making something different from the mundane.<br />
<br />
Serves 8-10 <br />
<br />
Ingredients:<br />
1. 1 yam, peeled, cubed<br />
2. 1 sweet potato, peeled, cubed<br />
3. 2-3 potatoes, peeled, cubed<br />
4. 1 round eggplant, cubed<br />
5. 2 carrots, peeled, cut in rings<br />
6. Snow peas/Navy beans/Fava Beans (Sem or Surati papdi), de-veined and split, 1 pound<br />
7. 7-8 cloves garlic, shredded/crushed<br />
8. a handful of cilantro, shredded, finely chopped<br />
9. 2-3 green chili, crushed<br />
10. Besan or chickpea flour, 3-4 cups<br />
11. Methi or fenugreek leaves, chopped, appx 2 bunches<br />
12. 2 tsp red chili powder<br />
13. 2 tsp coriander powder<br />
14. Salt to taste<br />
15. 2 tsp turmeric powder<br />
16. Tomatoes, 1, cubed<br />
17. Mustard seeds, 1 tsp<br />
18. Cumin seeds, 1 tsp<br />
19. Garam masala<br />
<br />
Directions:<br />
1. Make a moist dough of ingredients 10-15 with oil. Then add water to make a smooth dough.<br />
2. Make cylindrical balls of the dough and steam. Set aside and cool.<br />
3. Heat a generous amount of oil in a deep bottomed wok or pressure cooker.<br />
4. Add mustard and cumin seeds to the oil and let it crackle.<br />
5. Next add ingredients 7-9 and stir fry for a minute.<br />
6. Now add ingredients 1-6 and some water.<br />
7. Close the lid of the pressure cook and let the vegetables cook.<br />
8. When the vegetables are cooked, add red chili powder, salt and garam masala.<br />
9. Throw in the steamed dumplings and chopped tomato.<br />
10. Mix well.<br />
<br />
Serve with hot Rotis<br />
<br />
<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-331964097604159380.post-63515249387392003122012-08-07T20:31:00.004-07:002012-12-30T11:34:10.335-08:00Gazar ka Achaar (Carrot Pickle)<div dir="ltr" style="text-align: left;" trbidi="on">
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This is one thing I've had some many times. I've dreamed of making it and asked many people for the recipe. To each one, their own (recipe). But when it came to taking action, I was a lazy bum. Whenever I would go somewhere for a meal that happened to include this pickle, it just made me happier. It is a crunchy and savory accompaniment to any Indian meal.<br />
<br />
Recently, I went to an Aunt's house. She was kind enough to give me an entire jar of this pickle that she had prepared at home. I was on cloud nine. Seeing my love for this pickle, when I came home, my MIL made it for me. Here is her recipe:<br />
<br />
Ingredients:<br />
1. Carrots, 4-5, peeled and then juilienned <br />
2. Jalapeno peppers, about 2 fist fulls, julienned<br />
3. Oilve oil, 7-10 tbsp<br />
4. Rai or mustard powder, 3-4 tsp<br />
5. Turmeric powder, 2 tsp<br />
6. Salt to taste<br />
7. Sugar, 1 tsp (optional)<br />
<br />
Directions:<br />
1. Wash and pat dry the carrots and jalapeni peppers. Then pat dry.<br />
2. Mix everything together.<br />
3. Leave at room temperature for a couple of days.<br />
4. Store in an air tight jar in the fridge.<br />
It will last for more than a couple of weeks.<br />
<br />
Serve as a side with Roti, vegetables, or Rice and lentil soup.</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-331964097604159380.post-32584313807463416952012-07-16T15:30:00.001-07:002013-01-06T17:15:28.314-08:00Lahsaniya Batakha - The Original<div dir="ltr" style="text-align: left;" trbidi="on">
Remember <a href="http://food-fanatic.blogspot.com/2012/01/lahsaniya-batata-potatoes-in-garlic.html">this</a> recipe? That was my imagination of Lahsaniya Batakha. <br />
<br />
This one is my Mom-in-laws recipe - the original and authentic Gujarati version. I fell in love with it. I am sure you will too - especially if you like garlic. It is easy to make and scores high on taste. When you are looking for something that can be done up in a jiffy yet will flirt with your tastebuds, go for this recipe!<br />
<br />
Serves 6-8 <br />
<br />
Ingredients:<br />
1. 6 potatoes, peeled, diced<br />
2. Garlic, 8012 pods or 1 full flower, shredded<br />
3. 1 green chili, shredded<br />
4. 2-3 Dried red chili, broken<br />
5. 1 tsp mustard seeds<br />
6. 1 tsp cumin seeds<br />
7. 1/4 tsp heeng<br />
8. Oil<br />
9. Coriander powder, 2 tsp <br />
10. Red chili powder, 1 heaping tsp<br />
11. Salt to taste<br />
12. Turmeric powder, 2 tsp<br />
13. Onion, 1 minced (optional) <br />
14. Fresh Cilantro, a handful, chopped<br />
<br />
Directions:<br />
1. Heat a pressure cooker.<br />
2. Add oil and mustard seeds and heeng.<br />
3. When the seeds splutter, add cumin seeds and let it sizzle.<br />
4. Throw in garlic and let it brown.<br />
5. Add in onion and fry for a few minutes.<br />
6. Add turmeric powder and potatoes.<br />
7. Add coriander powder, red chili powder, salt.<br />
8. Add some water and close the lid of the pressure cooker.<br />
9. Allow 2-3 whistles to below.<br />
<br />
Garnish with fresh cilantro and serve warm with Roti.<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-331964097604159380.post-57507792573050605062012-06-25T17:19:00.000-07:002012-06-25T17:19:10.491-07:00Tandoori Chicken Breast Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLAeiJPVWXO36XTIVlWk8BDnqvidEwasDitjKrzACXYL_OLi3lZvUoXdSrgfaA_ozC-94MCEloBAKbH3-Uo6g42Vk78AIplIBwJENgmCfTzEc_AlToQfiz_oUE45b3TLV3sYg4KNrXVU/s1600/DSC_0358.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLAeiJPVWXO36XTIVlWk8BDnqvidEwasDitjKrzACXYL_OLi3lZvUoXdSrgfaA_ozC-94MCEloBAKbH3-Uo6g42Vk78AIplIBwJENgmCfTzEc_AlToQfiz_oUE45b3TLV3sYg4KNrXVU/s400/DSC_0358.JPG" width="400" /></a></div>
As tasty as it sounds, this recipe is a perfect lunch. This recipe can be put together with minimal effort yet yeild maximum value in terms of taste and nutrition.<br />
<br />
Ingredients:<br />
1. Tandoori Flavoured Chicken breast slices (can be found at supermarkets)<br />
2. Brown bread, 2 slices<br />
3. Olive oil margarine or mayonnaise for those who are not watching the calories<br />
4. Black pepper<br />
5. Cucumber slices<br />
6. Lettuce (iceberg or romaine), broken<br />
7. Tomato slices (optional)<br />
8. Cheddar cheese slice<br />
<br />
Directions:<br />
1. Spread margarine over the both slices of bread on one side<br />
2. Place a slice of chicken breast, then cheese single, then cucumber, then lettuce, and finally tomato.<br />
3. Sprinkle freshly ground black pepper.<br />
<br />
Serve cold.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-331964097604159380.post-68903110712367575292012-06-12T09:02:00.000-07:002012-06-12T09:02:21.555-07:00Restaurant Style Shahi Bhindi (Okra)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyCMRkgiCdmvLzfL52bgfH6Jnxnl4iwmtoldq_YHRfcYYg9NSpZJQWxB1h-EaGQK4Xsm4yMvcbUSV30i7zQXTTVD3tRlPXcXj6MPuN-vW5PhaBmOk03hWjHJ9dPlpguCjJ4J6sOsq7uo/s1600/DSC_0352.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyCMRkgiCdmvLzfL52bgfH6Jnxnl4iwmtoldq_YHRfcYYg9NSpZJQWxB1h-EaGQK4Xsm4yMvcbUSV30i7zQXTTVD3tRlPXcXj6MPuN-vW5PhaBmOk03hWjHJ9dPlpguCjJ4J6sOsq7uo/s640/DSC_0352.JPG" width="640" /></a></div>
<br />
Bhindi is a vegetable that is liked by many. It is also one expensive vegetable in North America. There are many ways to cook Bhindi including a popular yet simple one as described <a href="http://food-fanatic.blogspot.ca/2011/05/bhindi-do-pyaaza-okra-with-onions.html">here</a>.<br />
<br />
However, the type of Bhindi found at restaurants taste and look different and seem to have a more elaborate list of ingredients as well as a different style of cooking. The attempt below is an endeavour to replicate that flavour and look. I would say I got pretty close in reaching my goal. The only difference was in the use of potatoes instead of bell peppers. An effort that yields nice results really makes me happy. This one is a typical North Indian cuisine.<br />
<br />
This is a tribute to all those people who inspire me to cook. <br />
<br />
<br />
Serves 6-8<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSx7weGU6aA9M8g0qoz38C-b0MDth3c80h1IZc-h_AJZeIsj4yCKOwryQq0Iv1i3sbXdIrC6npKcTaYUAI8LZq3Pj3Dz2uYz_vLnUD2QSSgr799-6swE9ohBxlUgTxxh8utEwvPh7nhQ4/s1600/DSC_0349.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSx7weGU6aA9M8g0qoz38C-b0MDth3c80h1IZc-h_AJZeIsj4yCKOwryQq0Iv1i3sbXdIrC6npKcTaYUAI8LZq3Pj3Dz2uYz_vLnUD2QSSgr799-6swE9ohBxlUgTxxh8utEwvPh7nhQ4/s400/DSC_0349.JPG" width="383" /></a>Ingredients:<br />
1. 2-3 cloves of garlic<br />
2. 1 inch ginger<br />
3. 1-2 green chili (optional)<br />
4. Onions, 4 small, cut in cubes<br />
5. Hing, 1/2 tsp<br />
6. Mustard seeds, 1 heaping tsp<br />
7. Cumin seeds, 1 tsp<br />
8. Turmeric powder, 3-4 heaping tsp<br />
9. Coriander powder, 4-5 tsp<br />
10. Red chili powder, 2-3 tsp or to taste<br />
11. Salt, to taste<br />
12. Tomatoes, ripe, 2, cubed<br />
13. Garam masala, 2 tsp<br />
14. Amchoor (dried mango) powder, 2-3 tsp<br />
15. Chopped coriander leaves, fresh, about a fistful.<br />
16. Potatoes, 3, cubed<br />
17. Oil, 5-6 tbsp <br />
18. Tomato paste, 3 tsp<br />
19. about 1 pound okra, washed, dried and then sliced, head and tails removed.<br />
<br />
Directions:<br />
1. Heat a wide mouthed, deep bottomed, non-stick wok.<br />
2. Add generous amounts of oil<br />
3. Add mustard seeds and hing and let the seeds crackle.<br />
4.Now add cumin seeds and let it sizzle.<br />
5. Shred or grate the ginger garlic and chili and add it to the oil.<br />
6. Fry for a couple of minutes or until the ginger garlic look cooked (it will start to change colour and the raw smell will disappear)<br />
6. Throw in the onions and caramelize.<br />
7. Add in coriander powder, turmeric powder and saute for 5-10 mins. If you feel that the spices are starting to burn, add a couple of drops of water to prevent that.<br />
8. Now add tomato paste and cook on high heat until it leaves the oil.<br />
9. Add potatoes and cook until the brown.<br />
10. Add the okra and cook without a lid until the okra starts to brown or wilt slightly.<br />
11. Add in salt, amchoor powder, red chili powder and garam masala.<br />
12. Mix with a gentle hand.<br />
13. Garnish with chopped coriander leaves/fresh cilantro.<br />
<br />
Serve warm as an accompaniment to Roti.</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-331964097604159380.post-40781735436104645362012-06-11T09:58:00.000-07:002012-06-11T15:21:54.837-07:00Healthy Recipes and Diet Plan to lose >3 Pounds in 1 Week<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkA7-JlYrzVq0UFwTg4FV4uCOv9d5HgIwrAgkT0c5gjRLogHvj1xRXAhdY5AM1J3nYwNA5yuH1yCLjK8_fIL8YMj5jzN3MqRELL9XOYTNjzE3hRbPxVoIoyv4Uz6WRWoyjanK8QSCxqgo/s1600/337_40781982109_9016_n.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" fba="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkA7-JlYrzVq0UFwTg4FV4uCOv9d5HgIwrAgkT0c5gjRLogHvj1xRXAhdY5AM1J3nYwNA5yuH1yCLjK8_fIL8YMj5jzN3MqRELL9XOYTNjzE3hRbPxVoIoyv4Uz6WRWoyjanK8QSCxqgo/s640/337_40781982109_9016_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Priyanka practising Yoga at Lake Tahoe, Nevada.</td></tr>
</tbody></table>
If you know me and/or read my post <a href="http://food-fanatic.blogspot.ca/2012/06/tehari-stir-fried-rice.html">below</a>, you would know what food means to me and how important it is in my life. Being a food-fanatic delivers many benefits but also poses some risks. The cons of being a foodie is that it is easy to lose track of healthy eating and sight of timely eating. It is easy to get carried away while navigating from one food blog to another and being inspired by so many versatile and delicious recipes. During the journey of blog-hopping, it is easy to be tempted by food pictures and enraptured by the yummy sounds of how it would taste. This often leads me to be cooking up more meals than what my tummy needs without keeping a log of the nutritional value/calorie intake.<br />
<br />
My love for food so contradicts my obsession with being healthy, fit, and a fashionista. Thus, this food-fanatic often goes on health-plans and fitness routines. In order to tone up my body, I prefer to eat limited portions while being mindful of when I eat and how. <br />
<br />
Lately, I created a diet plan for myself. I lost 3.3 pounds in 1 week. Many of my friends and followers wanted to know the recipe for success. I think this blog is a great medium to share how I achieved my goal. I believe that being a Food-Fanatic in the real sense means being attracted by the right kinds of foods, finding appeal not only in flavours but also in nutritional content. A food-fanatic who prophets or gives more attention to palatableness and little weight to wholesome eating is like someone with a soul less body. I have begun to realize that a true food-fanatic should not only practice but also preach a healthy lifestyle. Because food is not only about satisfying the taste buds but also about providing the body with the right kind of nourishment. <br />
<br />
<br />
<b>Tips:</b><br />
<ol style="text-align: left;">
<li>Start slow and give yourself breaks. You know it won't be easy to change an existing lifestyle and go out of the comfort zone so be easy on yourself. Listen to your body and give yourself a gradual entry into the plan/regime.</li>
<li>Believe you can do it. Confidence and commitment are key. So is the discipline to stick to your goals.</li>
<li>Break your goals into SMART (Specific, Manageable, Attainable, Realistic, Time based) ones<b>. </b>For example, my goal was to lose 5 pounds in 2 weeks.<b></b></li>
<li>Before you eat, ask yourself: Am I really hungry. Stop is the answer is NO.<b></b></li>
<li>When your hunger level is tolerable, fill yourself up with water. Try to do this as much as possible<b> </b>and get 8 litres of water in.<b></b></li>
<li>Make sure you are taking multi-vitamins.<b></b></li>
<li>Limit your portions especially when it comes to carb intake.<b> </b>Stop eating right before you feel you are getting full.<b></b></li>
<li>Do not starve yourself.<b><br /></b></li>
</ol>
<br />
<b>Day 1</b> <br />
<i>Breakfast</i>: 1 slice of multi-grain bread with olive oil margarine and Indian chai without sugar <br />
<i>Lunch</i>: Anything you want as you want to start slow <br />
<i>Dinner</i>: <a href="http://lowcarbslowcarb.com/recipes/sugar-free-szechuan-green-beans/">Green beans</a> stir fried in soy sauce and chili garlic sauce.<br />
Snack: Real cheese, half a banana, glass of milk<br />
<br />
<b>Day 2</b><br />
<i>Breakfast:</i> Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar<br />
<i>Lunch: </i><a href="http://lowcarbslowcarb.com/recipes/sesame-broccoli/">Broccoli sauteed with sesame seeds and soy sauce</a> <br />
<i>Dinner</i>: Repeat lunch<br />
<i>Snack: </i>Trail mix (dried fruit)<br />
<br />
<br />
<b>Day 3</b> <br />
<i>Breakfast</i>: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar<br />
<i>Lunch: </i><a href="http://food-fanatic.blogspot.ca/2012/05/brown-lentil-soup-masoor-ki-dal.html">Lentil Soup</a> (dal) and <a href="http://food-fanatic.blogspot.ca/2011/05/tossed-vegetable-salad.html">salad</a><br />
<i>Dinner</i>: Repeat lunch<br />
<i>Snack:</i> Olives, glass of milk<br />
<br />
<br />
<b>Day 4</b><br />
<i>Breakfast:</i> Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar<br />
<i>Lunch</i>: Watermelon <br />
<i>Snack</i>: <a href="http://en.wikipedia.org/wiki/Edamame">Edamame</a> and olives<br />
<i>Dinner</i>: <a href="http://food-fanatic.blogspot.ca/2009/01/mashed-eggplant-baigan-ka-bharta.html">Vegetables</a>, a ton of <a href="http://food-fanatic.blogspot.ca/2008/05/tomato-soup.html">tomato soup</a><br />
<br />
<br />
<b>Day 5</b><br />
<i>Breakfast</i>: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar<br />
<i>Lunch</i>: <a href="http://food-fanatic.blogspot.ca/2009/02/kalekabuli-chane-garbanzo-beans.html">Kala chana cooked Indian style</a> <br />
<i>Dinner</i>: Repeat lunch <br />
<i>Snack: </i>Cashews, glass of milk<br />
<br />
<b>Day 6</b><br />
<i>Breakfast</i>: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar<br />
<i>Lunch</i>: Any <a href="http://food-fanatic.blogspot.ca/2011/04/laukidhoodhighiya-chana-bottle-gourd.html">sabzi</a> or <a href="http://food-fanatic.blogspot.ca/search/label/soup">soup</a><br />
<i>Dinner</i>: 1/2 roti and <a href="http://food-fanatic.blogspot.ca/2009/05/gobhi-matar-smoke-cauliflower.html">sabzi</a> (any without aloo) <br />
<i>Snack</i>: Strawberries, glass of milk, green tea<br />
<br />
<b>Day 7</b><br />
<i>Breakfast</i>: 1 slice of multi-grain bread with olive oil margarine and Indian chai without sugar <br />
<i>Lunch</i>: Only <a href="http://food-fanatic.blogspot.ca/2012/01/vegetable-korma.html">sabzi</a> (<a href="http://food-fanatic.blogspot.ca/2011/05/bhindi-do-pyaaza-okra-with-onions.html">bhindi</a>, <a href="http://food-fanatic.blogspot.ca/2009/02/chole-chickpeas.html">chole</a>, <a href="http://food-fanatic.blogspot.ca/2009/03/cabbage-peas-relaoded.html">cabbage</a>)<br />
<i>Dinner</i>: Limited portions of <a href="http://food-fanatic.blogspot.ca/2012/06/tehari-stir-fried-rice.html">Tehari rice</a><br />
<i>Snack:</i> Papaya and <a href="http://food-fanatic.blogspot.ca/2009/04/home-style-chicken-curry-and.html">cooked chicken</a><br />
<br />
<b>Day 8</b><br />
<i>Breakfast:</i> Oatmeal (brown sugar and cinamon) with milk and a handful of dried blueberries and chai without sugar<br />
<i>Lunch</i>: White Rice and <a href="http://food-fanatic.blogspot.ca/2009/04/home-style-chicken-curry-and.html">chicken</a> <br />
<i>Dinner</i>: Only <a href="http://food-fanatic.blogspot.ca/2009/03/bharva-karela-stuffed-bitter-melon.html">sabzi/vegetables</a><br />
<i>Snack</i>: Edamame with rock salt, tomato soup<br />
<br />
More links:<br />
<a href="http://food-fanatic.blogspot.ca/search?q=healthy">Healthy eating recipes</a><br />
<a href="http://www.telegraph.co.uk/health/men_shealth/5966435/The-Executive-Weight-loss-Plan-Lose-7lbs-in-14-Days-and-gain-a-leaner-bodyThe-executive-workout-lose-10-years-and-7lbs-in-weight-in-just-14-days.html">More diet plans</a><br />
<a href="http://www.marieclaire.com/health-fitness/news/slim-body">14 day to slim you diet </a><br />
<a href="http://www.telegraph.co.uk/health/men_shealth/5966435/The-Executive-Weight-loss-Plan-Lose-7lbs-in-14-Days-and-gain-a-leaner-bodyThe-executive-workout-lose-10-years-and-7lbs-in-weight-in-just-14-days.html">Executive weight loss</a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-331964097604159380.post-8740358050172439182012-06-06T20:37:00.000-07:002012-06-06T20:37:03.906-07:00Tehari (Stir fried Rice)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuVuuAqclMSl6XPTYl5RcMgs6gtKVQQO2Kfov3sH5b1wr56VUpEkF-IJyFkFQNT_zy3EuOTlOExC6Xl6BdZNjGbfMJRWS7nrKk8VzVJ63_LMyss4rfmIR-3cNVPJPC1DQB_NZATZyoZw/s1600/DSC_0308.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuVuuAqclMSl6XPTYl5RcMgs6gtKVQQO2Kfov3sH5b1wr56VUpEkF-IJyFkFQNT_zy3EuOTlOExC6Xl6BdZNjGbfMJRWS7nrKk8VzVJ63_LMyss4rfmIR-3cNVPJPC1DQB_NZATZyoZw/s640/DSC_0308.JPG" width="640" /></a></div>
<br />
A gastronome like me has many foodie dreams. These dreams are never-ending and the more my grub-dreams are fulfilled, the more dreams they seem to spark off. It's like a chain reaction - one meal cooked leads to ideas or wishes for another, and then the other leads to a few more.<br />
<br />
<br />
This blog testifies my unconditional devotion and compassion towards grub. A good part of my life revolves around food - thinking about it, writing about it, and taking pictures of it. Then planning meals, grocery shopping, and cooking meals for family. My love for food is also food for love. Craving eatables, tasting flavourful feasts, and gorging on homely servings, for me, is the best part of life.<br />
<br />
Take me anywhere in this world and on the top of the agenda would be to try the regional cuisine of that area...<br />
<br />
Speaking of regional areas, here is one such recipe that is typical of U.P. <br />
<br />
<br />
Serves 8.<br />
<br />
1. 5 cups of washed rice<br />
2. Salt, 5 tsp or to taste<br />
3. Mustard seeds<br />
4. Heeng<br />
5. Cumin seeds<br />
6. Oil<br />
7. Peas<br />
8. Turmeric powder, 2 tsp<br />
9. Red chili powder, 2 tsp or to taste<br />
10. Coriander powder, 4-5tsp<br />
<br />
Directions:<br />
1. Heat a non-stick wok.<br />
2. Add oil, mustard seeds, and heeng.<br />
3. When the mustard seeds crackle, add cumin seeds.<br />
4. Add about 2 tsp turmeric powder and then raw rice.<br />
5. Mix well.<br />
6. Cook for about 5 mins on medium high heat stirring continuously.<br />
7. Add coriander powder, red chili powder and mix again.<br />
8. Add peas and cook for another 5-7mins.<br />
9. In a rice cooker, add water and this stir fried rice.<br />
10. Add salt.<br />
11. Steam rice until fully done.<br />
<br />
Serve warm as a one-pot meal or with a side of tomato soup.<br />
<br />
A morsel of this for me? I'm sorry. Nothing less than a full-fledged serving. Thank you. Luckily enough, this was my first carb intake in three days. Dieting is not easy - I tell you!<br />
<br />
On this note, I'd like to express my gratefulness to have so many sources, inspirations, cuisines, as well as whims to throw together all kinds of recipes and fire up my stove. It keeps me going. One steady and strong inspiration and source of recipes has been my Mom. Just like this one. Thanks, Mom!</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-331964097604159380.post-56358144957915175612012-06-04T20:34:00.000-07:002012-06-05T14:52:31.278-07:00Chooda Matar/Cheevra Matar (Flattened Rice Flakes and Green Peas Pilaf)<div dir="ltr" style="text-align: left;" trbidi="on">
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Choora Matar is a variant of <a href="http://food-fanatic.blogspot.ca/2009/02/poha-rice-flakes.html">Poha</a>. When you are bored of the mundane, try this recipe and you will be surprised how small changes can yield such wonderfully anew results. Chooda Matar is typical Banarasi cuisine. It is often had as breakfast or a snack. The delicacy shares the same name as <a href="http://food-fanatic.blogspot.ca/2012/05/choodacheevdapoha-matar-fried-flattened.html">this</a> recipe yet it lends distinctive flavours and has unrelated cooking styles.<br />
<br />
This Pilaf is unique in its own way. While rice flakes fulfill the appetite, the ethnic Indian spices spell its magic of tastefulnessess. The goodness of green peas and the zest of lime, the aroma of fresh cilantro herbs and the kick of ground black pepper all come together in one meal to make this a personal favorite.<br />
<br />
Ingredients:<br />
1. 6 cups matar (green peas)<br />
2. 2 cup poha (flattened rice flakes)<br />
3. 1 tsp mined ginger<br />
4. 2 red Thai chili, chopped<br />
5. Mustard seeds<br />
6. Cumin seeds<br />
7. Salt to taste<br />
8. Turmeric powder<br />
9. 3 tsp Coriander powder<br />
10. 1/2 tsp sugar<br />
11. Oil<br />
12. 1 tsp Black pepper, ground<br />
13. Freshly chopped cilantro <br />
14. Lemon juice, 3 tsp<br />
<br />
Directions:<br />
1. Heat a wok.<br />
2. Add oil, mustard seeds.<br />
3. Let it crackle.<br />
4. Then add cumin seeds.<br />
5. Add ginger and saute until lightly brown<br />
6. Add green chili and mix.<br />
7. Add turmeric powder.<br />
8. Add peas and salt.<br />
9.Cover and cook until the peas soften<br />
10. Wash the poha and mix it with coriander powder, sugar, black pepper, cilantro.<br />
11. Then add this to the cooked peas.<br />
12. Cover and cook for 10 mins on low heat, stirring occasionally.<br />
13. Add lemon juice and mix.<br />
<br />
Serve warm and jazz it up with freshly made <a href="http://food-fanatic.blogspot.ca/2010/03/dhania-ki-chutney-coriander-condiment.html">Dhania ki chutney</a>.<br />
<br />
Thanks, Mom, for sharing this recipe with me.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-331964097604159380.post-17633548037414698152012-05-30T19:15:00.003-07:002012-05-30T19:15:47.948-07:00Malpua (Banana Pancake)<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9FkexCZCpLFXaPh5V3F-slmumhkBLpIUPuiHieyYh4qn7l_WkP42qCqV4wvI3Q2pBzru_ulxLVSzmyQ9FqtvL1L71FYsdk1BRclQ26-Gd44wmvLkjY6Hl1gIlYPiVkQepV3EDYxPpmo/s1600/IMG_1798.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9FkexCZCpLFXaPh5V3F-slmumhkBLpIUPuiHieyYh4qn7l_WkP42qCqV4wvI3Q2pBzru_ulxLVSzmyQ9FqtvL1L71FYsdk1BRclQ26-Gd44wmvLkjY6Hl1gIlYPiVkQepV3EDYxPpmo/s320/IMG_1798.JPG" width="320" /></a>Malpua is a Pancake typically made on the occasion of the festival of <a href="http://en.wikipedia.org/wiki/Holi">Holi</a>.<br />
It's a sweet delicacy of the Indian sub-continent. It's delicious. My mouth waters just at the thought :-)<br />
<br />
Ingredients:<br />
1. 1 cup all purpose flour (maida)<br />
2. Cardamom powder, 1 tsp<br />
3. Fennel seeds, 1-2 tsp<br />
4. Mashed banana, 1/4th<br />
5. 2 tbsp sugar<br />
6. Raisins, a couple, finely chopped<br />
7. Milk<br />
<br />
Directions:<br />
1. Make a batter of all of the above.<br />
2. Let it sit for a couple of hours.<br />
3. Deep fry.<br />
<br />
Serve warm!</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-331964097604159380.post-5538555408618966622012-05-23T19:43:00.001-07:002012-05-23T19:46:26.833-07:00Makki Ki Roti (Corn Flat Bread)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wwko6AUIxY7XXDQDa6t_BJgXe-Q9cOS8Xd7h_XPQVUkA2A3qiXXfmns4fiyk5jRvqDfmxWKSfeoE9Sp3wlSzUsZu6eze97o4ueuN0n4lWjMWVAPdeyMuJRwLd_Bq1PLOurLrNWqXGdE/s1600/IMG_1769.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wwko6AUIxY7XXDQDa6t_BJgXe-Q9cOS8Xd7h_XPQVUkA2A3qiXXfmns4fiyk5jRvqDfmxWKSfeoE9Sp3wlSzUsZu6eze97o4ueuN0n4lWjMWVAPdeyMuJRwLd_Bq1PLOurLrNWqXGdE/s400/IMG_1769.JPG" width="400" /></a></div>
Makki ki Roti is a classic North Indian staple. It is nothing but flat bread made from corn flour (Makki ka aata). It is commonly teamed up with Greens such as <a href="http://food-fanatic.blogspot.ca/2009/05/palak-paneer-indian-cottage-cheese-in.html">Spinach Curry</a> or Mustard leaves curry (Sarso Ka Saag). Makki ki roti and Sarso ka Saag is considered a delicious duo. It is a savory and super healthy combination and a wholesome meal. Loaded with nutritional value, this recipe is a keeper! It will bring warmth to the body and satiate starvation - Perfect for those cold winter-nights.<br />
<br />
Ingredients: <br />
1. Makki ka Aata (Corn flour), 4 cup<br />
2. Hot water, boiling, 2 cup appx<br />
3. Salt, to taste<br />
4. Minced red onion,1<br />
5. Oil <br />
<br />
Directions:<br />
1. Make a dough of cornflour using ingredients 1-4.<br />
2. Then mix in the onions in the dough.<br />
3. Pinch out small balls from the dough.<br />
4. Put the ball between your palms and make a smooth ball.<br />
5. Flatten with a rolling pin.<br />
6. Cook on a non stick pan on both sides evenly with some oil.<br />
<br />
<br />
Serve warm with <a href="http://food-fanatic.blogspot.ca/2009/05/palak-paneer-indian-cottage-cheese-in.html">Palak</a>.<br />
<br />
Mom made this for all of us tonight. Thanks, Mum!</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-331964097604159380.post-22949143218689816232012-05-14T21:06:00.000-07:002012-05-14T21:07:13.668-07:00Menu and Recipes for a Vegetarian Barbecue<div dir="ltr" style="text-align: left;" trbidi="on">
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To my knowledge, barbecues are not commonly done at households in India. But in North America it's a popular activity performed at home during the summer. Since Mom and Dad are visiting me this summer and since they are vegetarian, I decided to hold a vegetarian barbecue this Mother's day.<br />
I used to think that barbecues were only meant for meat. But when I started exploring vegetarian options for the grill, I realized that there were so many things that could be on the menu.<br />
Happy Mother's Day from our family to yours!<br />
<br />
1. Barbequed corn (desi style bhutta) smeared with Chaat masala and lemon juice<br />
2. Vegetarian patties/burger with fresh tomato, lettuce, onion rings, and mayonnaise.<br />
3. <a href="http://food-fanatic.blogspot.ca/2011/06/tandoori-paneer-tikka-cottage-cheese.html">Paneer tikka</a><br />
4. <a href="http://food-fanatic.blogspot.ca/2011/05/ceaser-salad.html">Ceaser </a>or <a href="http://food-fanatic.blogspot.ca/2011/05/tossed-vegetable-salad.html">Tossed salad</a><br />
5. <a href="http://food-fanatic.blogspot.ca/2010/03/oven-roasted-potatoes.html">Oven roasted potatoes</a><br />
6. Fresh Cut Fruits<br />
7. Home made <a href="http://food-fanatic.blogspot.ca/2009/04/summer-watermelon-splash.html">fruit juice</a><br />
<br />
Any other vegetarian barbecue ideas? </div>Unknownnoreply@blogger.com3