December 27, 2016

Healthy FOOD Practises Around the WORLD - A Serial Post


Being a foodie, writing about food will be the more interesting thing. FOOD  is the mirror of a community or locality's history, cultivation, culture, landscape and climate. If we dig more into this topic, we could definitely learn a lot about basic geography around the world. Just because of my interest over different variety of foods, I am gonna start this series. I think this will be a lengthy series. I love food. Let us see how this goes. If you are also a foodie like me, catch up this series. Hope it will be interesting :)

Last week, we had an excellent vacation. A trip to ORLANDO and MIAMI. It was something my husband planned for my kiddo. He thought she will enjoy the trip more than us. Of course, the same happened. She enjoyed much in Disney World. As per my husband's plan, the creamy layer of my interest is the countries they modelled in EPCOT.

EPCOT was really amazing. Although it was really a long walk, I enjoyed. Cheers !! Stepping into different countries, whenever you take 100 steps. I loved it much and more. What inspired me more was the food station they had. It was like a trip to food stations around the world. Because of time restriction and our tummy resisting various tastes at the same time, we were not able to taste everything. But overall, it was a nice experience.

A few pics for you from the trip...

SMOKY...........MIDDLE EAST

SHIVERING..... NORWAY

SWAGGY... JAPAN

VAST.. CHINA

LITTLE.. ITALY

MIGHTY.. MEXICO

I would say that the food stations intrigued me to write this post. Yep, I thought of learning about various cuisines around the world. But that is what I usually do getting into the libraries. I thought for a while. How this could be related to my blog ? I made up my mind to write about the healthy food practises around the world.

It will also get into some minor details with their culture, cultivation, staple food, method of cooking, oil they use, health concerns they have or take while cooking, etc.. Probably this health concern behind their food might be the reason behind their healthy or oblique physique. Let us see how far this series go.

As of now this is my plan. Starting my visit from some point in this map and proceeding, wherever my arrow goes. Most of the facts will be based on the facts I collect from internet and books I read. Comment me, question me or just argue with me, through your comments.

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December 26, 2016

Village Style Chicken Kuzhambu | Gramathu Kozhi Kuzhambu

gramathu kozhi kuzhambu

If you follow the exact method as I described, you can definitely get a very nice flavorful, spicy and tasty chicken kuzhambu. It will be in a pakka village style. I have seen most of the grannies using the same recipe. They don't include cardamom or other whole spices. They keep the masala and method very very simple. At the same time, there is no compromise made in the taste. For best results, we can use shallots and nattu thakali. If you don't have them handy, nothing to worry. We can also proceed with regular onions and tomatoes. The very nice flavor we get while pressure cooking would really step up the hunger. Hot steamed rice with this kind of village style kuzhambu will definitely be a superhit.Including this kind of simple protein rich dishes help you to increase VITAMIN B12 and PROTEIN. It satisfies the tastebuds. At the same time make a healthy meal too.

gramathu kozhi kuzhambu

village style chicken kuzhambu

Village Style Chicken Kuzhambu | Gramathu Kozhi Kuzhambu

Prep Time :
Cook Time:
village style chicken kuzhambu recipe
Yield:
2 to 3 cups
Svg Size:
1/2 to 1 cup
Average Rating:
5 for 5
Calories per Serving:
150 to 250
Posted By:
Cuisine:
Tamilnadu

Ingredients
  • 250g chicken
  • 1/4 tsp Turmeric powder
  • 10 shallots
  • small piece of cinnamon
  • Curry leaves
  • 2 tsp gingerly oil
  • Chopped coriander leaves
  • Salt
For masala
  • 1/2 small size onion
  • 1 small tomato
  • 1/4 cup grated coconut
  • 1 inch piece of ginger
  • 2 to 3 garlic cloves
  • 1/2 tsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp curry masala powder

Quick Procedure
  • Heat some oil in a pan. Add chopped onion, garlic and ginger. Sauté till the onion becomes soft and transparent.
  • Add tomatoes and make them mushy. Add coconut and mix well.
  • This is time to add the spice powders, chilli powder, coriander powder and curry masala powder. Mix well till the raw smell go off.
  • Cool down this sautéed masala. Take it in a blender and grind it to a fine paste, adding very little water.
  • Heat a cooker. Add gingely oil. Add small stick of cinnamon, curry leaves and onions. Sauté till the onion becomes transparent.
  • Add the washed and cleaned chicken. Sauté for a while till the chicken gets heated up and turns color.
  • You can now add the ground masala. Add 1 cup of water. Add salt too. Let the gravy boil. Pressure cook for 1 or 2 whistles in medium flame.
  • After the pressure subtle, open the lid and add chopped coriander leaves. It is ready to serve with rice or any kind of pulavs.

Stepwise Pictures
Heat some oil in a pan. Add chopped onion, garlic and ginger. Sauté till the onion becomes soft and transparent. Add tomatoes and make them mushy.

Add coconut and mix well.This is time to add the spice powders, chilli powder, coriander powder and curry masala powder. Mix well till the raw smell go off.

Cool down this sautéed masala. Take it in a blender and grind it to a fine paste, adding very little water.

Heat a cooker. Add gingely oil. Add small stick of cinnamon, curry leaves and onions. Sauté till the onion becomes transparent. Add the washed and cleaned chicken. Sauté for a while till the chicken gets heated up and turns color.

You can now add the ground masala. Add 1 cup of water. Add salt too. Let the gravy boil. Pressure cook for 1 or 2 whistles in medium flame.

After the pressure subtle, open the lid and add chopped coriander leaves. It is ready to serve with rice or any kind of pulavs.


Tasty village style chicken kuzhambu
village style chicken kuzhambu
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December 24, 2016

Spicy Sweet Potato Soup

spicy sweet potato

Winter becomes awesome with soups. Sweet potatoes are the best. I had a fear whether the soup will be sweet. I want something spicy and hot. I thought of the method of making some southwest soup. I just adapted the same method for making this spicy sweet potato soup. It was really filling. One whole bowl of soup was completely enough to have it as a lunch. Having soups and salads really make weight loss faster. Soups with very less oil and salads with low fat dressing are in my menu for weight loss lunch and dinner. This sweet potato soup is my recent favorite thing. It was awesome.

spicy sweet potato

Spicy Sweet Potato Soup

Prep Time :
Cook Time:
spicy sweet potato recipe
Yield:
5 cups
Svg Size:
1 cup
Average Rating:
5 for 5
Calories per Serving:
150
Posted By:
Cuisine:
Tamilnadu

Ingredients
  • 2 tsp coconut oil
  • 1/2 tsp cumin or seerakam
  • 1/2 medium size onion
  • 1 sweet potato
  • 3 garlic cloves
  • 1/2 tsp chilli powder
  • 1 tsp lemon juice
  • Salt

Quick Procedure
  • Heat coconut oil in a pan. Add cumin seeds and let them sputter.
  • Add onion and toss it for a few minutes. Then add chopped sweet potatoes. Sauté for 5 minutes.
  • Add chilli powder and sauté once or twice.
  • Add 2 cups of water and cover it. Cook till sweet potatoes becomes soft.
  • After they got cooked, cool them down. Reserve 1/4 portion and take the rest in a mixer jar. Purée it.
  • Again heat very little oil in a pan. Add crushed garlic. Add the cooked sweet potatoes and the purée.
  • Add salt and bring them to boil. Squeeze lemon juice. We are done.

Stepwise Pictures

Chop sweet potatoes and onions. Heat coconut oil in a pan. Add cumin seeds and let them sputter.
prep

Add onion and toss it for a few minutes. Then add chopped sweet potatoes. Sauté for 5 minutes.
prep

Add chilli powder and sauté once or twice.
prep

Add 2 cups of water and cover it. Cook till sweet potatoes becomes soft. After they got cooked, cool them down. Reserve 1/4 portion
prep

Take the rest in a mixer jar. Purée it.
prep

Again heat very little oil in a pan. Add crushed garlic. Add the cooked sweet potatoes and the purée. Add salt and bring them to boil. Squeeze lemon juice. We are done.
prep


Tasty, spicy sweet potato soup.
spicy sweet potato
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December 23, 2016

Sweet Breakfast Quesadillas

sweet quesadilla

This is my new trial for breakfast. I love to have spicy and sweet breakfast on alternative days. Spicy is ok. But sweet ? Enemy for weight watchers. But no other go. I am of that kind. Mostly tat sweet breakfast will be pancake, oats and cornflakes. Today I tried something different. A sweet quesadilla. It was mildly sweet and subtle. But it was tasty and different kind if breakfast. Yummy today.

sweet quesadilla

Sweet Breakfast Quesadilla

Prep Time :
Cook Time:
sweet quesadilla recipe
Yield:
5 cups
Svg Size:
1 cup
Average Rating:
5 for 5
Calories per Serving:
100
Posted By:
Cuisine:
Tamilnadu

Ingredients
  • 1 large chapathi
  • 2 tsp aval or poha
  • 1 tsp sugar
  • 1 tsp grated coconut
  • 1 tsp grated cheese
  • 1 tsp chopped nuts

Quick Procedure
  • Soak poha for few minutes. Squeeze water and take it in a bowl.
  • Add sugar, coconut and chopped nuts. Mix well.
  • Heat a tawa and reheat chapathi.
  • Spread very little cheese over it. Top it with the aval mixture.
  • Fold the chapathi at the center. Press it well. Turn to the next side. Heat that side too.
  • Cut it as we do for quesadillas and serve it with some chopped fruits. We are done.

Stepwise Pictures
Soak poha for few minutes. Squeeze water and take it in a bowl. Add sugar, coconut and chopped nuts. Mix well.
prep

Heat a tawa and reheat chapathi. Spread very little cheese over it.
prep

Top it with the aval mixture.
prep

Fold the chapathi at the center. Press it well. Turn to the next side. Heat that side too.
prep

Cut it as we do for quesadillas and serve it with some chopped fruits. We are done.
prep


Tasty breakfst recipe for a sweet tooth, who tries to lose weight
sweet quesadilla
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Arabian Style Beetroot Salad

arabian beetroot salad

Recently I had this beet salad in an Arabian restaurant. The taste really haunted me. I would say it is one if the best salads, I have ever had. I loved the taste very much. It had all elements of taste. The color, texture and flavor, everything were amazing. It could make a complete lunch along with a few pita chips or rotis. It is also more and more healthy. It is rich in iron content. It makes a complete balanced diet. I wish you a happy happy weight loss with this tasty salad. Tangy and filling.

arabian beetroot salad

arabian beetroot salad

Arabian Style Beetroot Salad

Prep Time :
Cook Time:
arabian beetroot salad recipe
Yield:
1 large
Svg Size:
1/2 plate
Average Rating:
5 for 5
Calories per Serving:
200
Posted By:
Cuisine:
Arabian

Ingredients
  • 1 small beetroot
  • 1/4 cup soaked chickpeas
  • 1/4 medium size onion
  • 1/4 cup thick curd
  • Salt and pepper
  • 1/8 tsp sesame seeds
  • Little dill leaves
  • 5 pita chips

Quick Procedure
  • Slice beetroots. Boil water. Add beetroot and chick peas. Cook till beetroot becomes soft. Add salt finally.
  • Strain water and cool down the vegetables.
  • Heat a pan. Add coconut oil. Add sliced onions and sauté till they become transparent.
  • Add this onions to the cooked and cooked beetroot. Add curd. Mix well.
  • Add salt and pepper powder, as per your taste.
  • Sprinkle chopped dill leaves and sesame seeds, at time of serving.

Stepwise Pictures
Slice beetroots. Boil water. Add beetroot and chick peas.
prep

Cook till beetroot becomes soft. Add salt finally. Strain water and cool down the vegetables.
prep

Heat a pan. Add coconut oil. Add sliced onions and sauté till they become transparent. Add this onions to the cooked and cooked beetroot.
prep

Add curd. Mix well. Add salt and pepper powder, as per your taste.
prep


Sprinkle chopped dill leaves and sesame seeds, at time of serving.
arabian beetroot salad
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December 14, 2016

Homemade Biryani Paste | Instant Biryani Mix

homemade biryani paste

This will be my last post for this week. I am going on a vacation. That is the reason for making many thokku and ready mix recipes, this week. I have packed up a number of such readymix recipes. I have almost posted some of them. This is the final recipe. You could be able to make biryani, jsut by mixing this paste with cooked basmati rice. You could also mix this paste with soaked basmati rice, add litte salt and water. You could pressure cook it or cook like how you cook biryani. This will give best results. You could store this paste in refrigerator for 1 month. If you keep it in room temperature it comes with a shelf life for 10 days to 15 days. It has a very ncie taste too. it is also very easy to make this instant biryani paste.

homemade biryani paste

homemade biryani paste

Homemade Biryani Paste | Instant Biryani Mix

Prep Time :
Cook Time:
instant biryani mix recipe
Yield:
1 and half cups
Svg Size:
1 tablespoon
Average Rating:
5 for 5
Calories per Serving:
80 to 120
Posted By:
Cuisine:
Tamilnadu

Ingredients
for grinding
  • 10 to 15 garlic cloves
  • 4 inches ginger stick
  • 4 cardamom or elakkai
  • 8 grambu or cloves
  • 4 green chillies
  • 1 cup chopped mint
  • 1 cup chopped coriander

for tempering | thalippu | tadka
  • 2 tsp gingelly oil
  • 2 tsp ghee
  • 1/2 tsp fennel seeds
  • 3 small sticks of cinnamon
  • 1 brinji leaf
  • 10 cashews
  • 1 tsp curry masala powder
  • 1/2 tsp kashmiri chilli powder

Quick Procedure
  • Take the ingredients given under to grind list in a blender. Grind it as a nice paste.
  • Heat oil and ghee in a pan. Add cashews, fry them and remove them to a plate.
  • Add fennel seeds, cinnamon and brinji leaf. Immediately add the ground paste and mix well. Let the raw smell go off completely. It should get fried properly. Stir in often.
  • Add chili powder, turmeric powder and curry masala powder. Add salt too. Mix well and wait till oil starts floating at the top.
  • Switch off and et it cool down. Add the fried cashews. We are done. Store it in airtight container.

Stepwise Pictures
Take the ingredients given under to grind list in a blender. Grind it as a nice paste.
prep

Heat oil and ghee in a pan. Add cashews, fry them and remove them to a plate.
prep

Add fennel seeds, cinnamon and brinji leaf. Immediately add the ground paste and mix well. Let the raw smell go off completely. It should get fried properly. Stir in often.
prep

Add chili powder, turmeric powder and curry masala powder. Add salt too. Mix well and wait till oil starts floating at the top. We are done.
prep

TO make biriyani, you should cook rice. For a cup of rice, add a tablespoon of paste. Add lemon juice and little salt. Mix well and elt it rest for 1 hour. Reheat. Biryani will be ready.
prep


Flavorful and tasty biryani paste for making biryanis in a jiffy.
instant biryani paste
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