HEALTHY IDLY PODI / GUN POWDER

When i saw this recipe in Viki's kitchen , i immediately tried it on the same day. It was very flavourful and tasted xcellent for idly / dosa.It tastes like the idly podi we make with sesame seeds.I made some little changes according to my husband's liking. I should say its really a healthy idly podi as it contains horsegram and flax seeds. Wat more to say , lets go on to the recipe ,

INGREDIENTS

White round Urad dal – 1 handful Channa dal – 1 handful Flax seeds – 1 fistful or 2 tbsp Horsegram – 1 handful Red chillies -  8 - 10 nos or less.. Hing / Asafetida – A pinch Garlic cloves – 5 – 7  cloves (Optional , only for garlic lovers ) Salt – As needed. Curry leaves – a few

METHOD

• In a kadai , roast all the ingredients except salt & garlic given above adding a tsp of oil.
• She told to roast one by one for uniform roasting but i did everything at the same time.
• Roast till the flaxseeds start to pop. Also u'll get a nice aroma and color change of all the dals.
• Add the curry leaves at the end and toss for few minutes. Then switch off the flame. Please make sure no ingredient gets burnt. That totally changes the taste.
• Once it cools down run it in mixie twice .Now add the chopped garlic pieces and the required salt.
• Grind to make a fine powder or little coarse based on ur taste.

Yummy , healthy idly podi is ready to enjoy with idlis & dosas .Mix with sesame oil or ghee !!

 

NOTES

• Always make in small batches so that it tastes and smells fresh .
• It can be carried for travel too. It stays good.
• If u want to make the same for rice, add more chillies and little pepper corns too.Mix with ghee and plain rice..
• I've added equal quantity of urad and channa dal as i always want the flavor of urad dal in my idly podi. But the actual recipe dint call for urad dal . She had used only channa dal.
• My husband loves the garlic flavor in idly podi. So i added garlic cloves at the end , But its optional. U can add 2-3 pinches of hing while roasting instead of garlic..

KITCHEN CLINIC

FLAX SEEDS It may be tiny, but it's mighty: The flax seed carries one of the biggest nutrient payloads on the planet. And while it's not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega-3 fatty acids in flax leaves grains in the dust. Additionally, flax seed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars. And its combination of healthy fat and high fiber content make it a great food for weight loss and maintenance -- many dieters have found that flax seed has been a key to keeping them feeling satisfied. Flax Seed Nutrition Yes, flax seed is high in most of the B vitamins, magnesium, and manganese, but this little seed is just getting started. There are three additional nutrient groups which flax seed has in abundance, and each has many benefits. Flax Seed is Rich in Omega-3 Fatty Acids: Omega-3 fatty acids are a key force against inflammation in our bodies. Mounting evidence shows that inflammation plays a part in many chronic diseases including heart disease, arthritis, asthma, diabetes, and even some cancers. This inflammation is enhanced by having too little Omega-3 intake (such as in fish, flax, and walnuts), especially in relation to Omega-6 fatty acid intake (in oils such as soy and corn oil). In the quest to equalize the ratio of these two kinds of oils, flax seed can be a real help. Most of the oil in flax seeds is alpha linolenic acid (ALA). ALA is an Omega-3 that is a precursor to the fatty acids found in salmon and other fatty cold-water fish (called EPA and DHA). Because not everyone is able to easily convert ALA into EPA and (especially) DHA, it is best not to rely solely on flax for your Omega-3 intake. However, ALA also has good effects of its own, and definitely helps in the Omega 3/6 balance. Flax Seed is High in Fiber: You'd be hard-pressed to find a food higher in fiber -- both solubleand insoluble -- than flax. This fiber is probably mainly responsible for the cholesterol-lowering effects of flax. Fiber in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines. Flax Seed is High in Phytochemicals: Flax seed is high in phytochemicals, including many antioxidants. It is perhaps our best source of lignans, which convert in our intestines to substances that tend to balance female hormones. There is evidence that lignans may promote fertility, reduce peri-menopausal symptoms, and possibly help prevent breast cancer. In addition, lignans may help prevent Type 2 diabetes. Note that a) flax seeds need to be ground to make the nutrients available (otherwise they just "pass through") and b) flax seed oil alone contains neither the fiber nor the phytochemicals of whole flax seed meal. Flax Seed Safety and Side Effects Concerns about flax seed revolve around four potential issues. However, remember that a lot of research about the wonders of flax show little or no problems from eating it –- to the contrary, it has shown many benefits. Big Fiber Load: Since flax has such a high fiber content, it's best to start with a small amount and increase slowly; otherwise, cramping and a 'laxative effect' can result. People withirritable bowel syndrome may have an especially strong reaction to it, and should be extra-careful. More about Fiber, including Tips to Prevent Problems Oxidation/Rancidity: The oil in flax is highly unsaturated. This means that it is very prone to oxidation (rancidity) unless it is stored correctly. The very best way is nature's own storage system –- within the seed. Flax seeds not exposed to large amounts of heat stay safe to eat for at least a year. However, flax meal, and especially flax oil, are a different story. The meal, stored away from heat and light, will keep fresh for a few months, and the oil must be protected by refrigeration in dark containers, preferably being consumed within a few weeks of opening. Actually, the surprising thing about flax is not that the oils go rancid, but that they don't go rancid as quickly as we would think, considering how unsaturated they are. The oils are quite stable when the seeds are used in baked foods, for example. Researchers theorize that this is due to the high levels of antioxidants in the seeds. Hormonal Effects: Lignans contain phytoestrogens. Although research has shown them to be beneficial so far, it is unknown what effect high doses of phytoestrogens might have. Cyanide: Like many other foods (cashews, some beans, and others), flax contains very small amounts of cyanide compounds, especially when consumed raw. Heat, especially on dry flax seeds, breaks these compounds down. However, our bodies have a capacity to neutralize a certain amount of these compounds, and the U.S. government agencies say that 2 tablespoons of flaxseed (~3 T of flax meal) is certainly safe and is probably an "effective dose" for health purposes. Various researchers who have used up to 6 daily tablespoons of the seed in different studies indicate that the amount they were using was safe. Flax Seed Storage Whole flax seed should be stored in a cool, dark, dry place. Many people choose to store it in the refrigerator or freezer to be on the safe side. Flax meal should be stored in the freezer and used up within a few weeks. Tips for Using Flax Seed Drink plenty of water. There is so much soluble fiber in flax that it is important to drink plenty of water when eating flax products, otherwise constipation may result. Remember to start slowly if you aren't used to a high-fiber diet. If you purchase the whole seeds, you need to grind them up to get the benefit. Flax is often used as an egg substitute in baked goods for people who can't or choose not to eat eggs. This is because of the soluble fiber, which adds structure to the food. Flax Recipes and Serving Suggestions: Raw or toasted: Sprinkle over cottage cheese, ricotta, yogurt, breakfast cereal; put in shakes (thickens them somewhat) Cooked in a hot cereal: For example, try Hot Flax Peanut Butter Cereal or Hot Pumpkin Cereal Cooked into other foods: For example, meatloaf, meatballs, or casseroles.

 

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Top 5 Reasons Why I Love Thanksgiving

Thanksgiving is hand's down, my favorite holiday of the year. I think I even like it better than my birthday, which is really saying something. So here's why:

1. There is nothing you have to do on Thanksgiving, other than share a meal. There are no religious ceremonies or gift giving. You can say a prayer before eating or watch a parade or play football if you want, but you can also take a nap! It's all good.

2. It's inclusive. Anyone who is in America (or outside of America for that matter) can celebrate this holiday if they want to. It's not about race or religion or nationality, in fact, it's about welcoming and helping those who are newcomers and celebrating the harvest.

3. It's about comfort food. I hear a lot of people complaining about traditional Thanksgiving food, they say turkey is boring, pumpkin pie is heavy and stodgy. To them I say, it's comfort food, not fine dining. Get over it. Besides, this holiday is about sharing a meal with friends and family, what you eat is secondary. Go out for Chinese food if you prefer, that is, if you can find a Chinese restaurant that's open.

4. It's two blessed days off. For most people anyway. That is reason enough to be thankful.

5. Leftovers!

Happy Thanksgiving!

A few favorite past Thanksgiving posts from the archives:

How Thanksgiving became a national holiday

Brussels sprouts with brown butter and hazelnuts recipe

Cranberry coffeecake recipe

Curried Butternut Squash Soup recipe

Pilgrim onion marmalade recipe

Turkey drumsticks braised in cranberry sauce recipe

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

http://feedproxy.google.com/~r/blogspot/sBff/~3/uejogF2Jp3Y/gumbo-go-go-duck-andouille-sausage.html

It's not easy to pry gumbo-making secrets from a cook in New Orleans, but you should have better luck if you slip them some truth serum, in the form of several well-made sazeracs. 

This particular gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, and langoustine, was inspired by my recent trip to New Orleans, where I sampled a half-dozen varieties.

One rye whiskey-induced tip was to cook the famous Cajun roux in some duck fat instead of the more common and mundane vegetable oil. The roux is the soul of the gumbo and one of the challenges of this recipe is giving the fat and flour enough time to turn into that deep brick red-brown color.

My little trick here is to add a couple extra spoons of flour after the roux is browned. The dark roux gives the gumbo its signature flavor, but it doesn't have much thickening power. I just cooked it a couple minutes, and then stirred in the stock.

Another tweak is using pickled okra instead of fresh or frozen. This particular perversion was born out of necessity rather than some brilliant thought on my part. Of course, if this technique catches on, that story will change. The pickled okra gave the gumbo a great flavor and added a little bit of acidity, which is always welcome in something this substantial.

This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood; and in my opinion, the more the merrier. As usual, I'd love to hear about any variations you may come up with. As you'll see, the procedure is pretty straightforward, although you're talking about a full day's project. This is a dish that takes time, but I still hope you give it a try. Enjoy!

2 duck legs

1 tbsp vegetable oil, more as needed

1 cup flour, plus 2 tbsp for second addition
6 cups chicken broth

1 pound andouille sausage

1 large onion, chopped

4 green onions chopped

1 cup celery, chopped

1 cup diced peppers (any combination of sweet and hot)

1 cup diced tomatoes

1/2 tsp dried thyme

1 bay leaf

1 tsp black pepper

1/4 tsp cayenne pepper, or to taste

1 smoked pork hock
2 cups water, or as needed
1 cup sliced okra, fresh, frozen or pickled
1 pound gulf shrimp
1 pound crawfish tail meat or langoustine
rice to garnish

Great Gazpacho

I had a hankerin' (oh yes I did) for gazpacho now that our weather has turned more summery. I was going to make my usual version with V8, but in the freezer I found a bag of tomatos that I had oven roasted and frozen last fall.

I used this recipe as my inspiration, but I went much simpler.

2 bell peppers (I used one orange and one red) whizzed smooth in the food processor with a few cloves of garlic and a spoon of sugar. I added my thawed tomatos and juice and pureed until smooth. I stirred in a couple of shots of red wine vinegar and some salt, then chilled for an hour.

Serve with a piece of cheesy toast, and a chocolate chip cookie for dessert.

Alaska Diary Day One

Welcome to Cordova, a remote Alaskan town Southeast of Anchorage. The population is around 2,000 people (though it swells to around double that in the Summer during salmon season). The life of the town is tied to the Copper River. Salmon fishing is not just an important part of the economy but a way of life.

It's a place where you go for a hike instead of going to the movies and host a potluck instead of making dinner reservations and wear Xtratuf boots all year round. People fish, forage, hunt. And the annual festivals celebrate things like salmon, wild berries and fungus (at the fungus festival you can win a prize for the best mushroom themed decorated pair of Xtratuf boots!). There are scientists, fishermen and processors, environmental advocates and a whole lot of overlap between them all.

Cordova is also the home of the Copper River/Prince William Sound Marketing Association, Alaska's first regional seafood development association and host of my trip.


'In Alaska, you are never more than 5 minutes away from being cold and wet,' someone told me the night I arrived. And true enough, it was grey and drizzling when I landed on a connecting flight from Anchorage (you can only get to Cordova by flight or ferry).


First thing after breakfast we head to the dining room of the Orca Adventure Lodge to meet our fishing guide. While we wait, what do we food bloggers get excited about? A massive 113 year old diesel powered stove named Bertha that we spy in the kitchen.


...and the engaging chef, Jeremy Storm, who told us about the challenges of shopping and cooking in a far off Alaskan outpost.


Intrepid food bloggers, we steeled ourselves and cast our lines. The zen of fishing is irresistible. You are at one with nature and catching a fish doesn't even matter. The only one that got pulled from the water by a neighboring fisherman got thrown right back in but it provided a little excitement all the same. My fish? He got away!


Alaskan haute couture aka Copper River Fleece.


Does this tell you how important restaurant culture is in Cordova? (note the spelling on the sign)


I was told by a fisherman that the favorite wine in Cordova is 'Take me to Hawaii!' I think most folks will have to settle for Baja Taco, even though it's only open during the Summer.


The tacos are filled with Copper River salmon, but of course.


When not catching fish or eating them, you can print with them, especially if you get instructions from local gyotaku artist Pat McGuire.

Note:The unwitting model in the photos is none other than Joelen of What's Cooking Chicago?, another blogger on the trip.

A huge thanks to Copper River/Prince William Sound Marketing Association for hosting me in Cordova. If you enjoyed this post, check out Day Two...

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Storing Fruits and Vegetables in the Fridge

There are three categories for fruits and vegetables when it comes to refrigeration: items that should not be refrigerated, those that should be refrigerated in mild/moderate temperature and those that can be stored in the coolest part of the fridge without damaging the item.

1. Prone to chill damage. The following should not be refrigerated. If you do, they are subject for dehydration, internal browning or internal and external cavity.

• Tropical fruits (mangoes, pineapples – may be refrigerated up to two days only when ripe)
• Avocadoes
• Bananas
• Pickling cucumbers

2. Chill sensitive. These should not be stored below 37 °F.

• Any snap beans
• Berries
• Citrus fruits (grape fruits, oranges, limes)
• Fresh corn on the cob

3. Not prone to chill-damage. These can be stored in the coolest part of the fridge (provided that the temperature does not freeze the item).

• Lettuces
• Other leafy greens
• Apples
• Asparagus
• Broccoli

Save and share Storing Fruits and Vegetables in the Fridge

Want to share these tips with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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Would you join me for a picnic? I prepared these wonderful cold sandwiches... let's grab some beers...

Get the rest in my blog! See you there!

Bread Baking Babes - Dan's Garlic Bread

Miracles of miracles I managed to bake this months Bread Baking Babes Bread - Dan's Garlic Bread from Natashya at Living in the Kitchen with Puppies.

This is a FANTASTIC garlic bread. At first the recipe intimidated me, but it's not hard or complicated, it just takes a while.

You start by cooking some whole garlic cloves and making them fabulous. When you dough is ready they get kneaded in.

The dough is cut into 3 loaves for baking. I think I overworked the dough at the cutting and forming stage, but they came out very rustic and adorable.

If Scott hadn't been home when I made this, and knew that there were 3 loaves, I would have eaten a whole one myself. Can I say it again? Fabulous.

You guys will want to make this. Go and visit Natashya and get the recipe here.

Happy Saturday!

Chicken and Salad from Jamie Oliver

I received 'Jamie's America' for Christmas - just a beautiful book. The photos of not only the food but also the places visited are spectacular. I haven't spent a lot of time with this book yet, but 2 recipes jumped out at me and demanded to be made- Southern Pecan and Apple Salad, and Competition Chicken.

I have a weakness for bbq - good bbq, real(ish) bbq, and this chicken is definitely the best bbq chicken I've made. That didn't use a bbq.

Southern Pecan and Apple Salad

So delicious. I was really pleased with this. Super easy and very tasty. And if you click this link here, you can see the nutritional info courtesy of Health.com (although they've scaled it down to 6 servings and in the book it's 4).