Pulihora or Lemon Rice

Ingredients Required:

  • Rice – 1 cup ( 1 cup measures 240 ml of liquid)
  • Lemon – 1
  • Oil – 4 tbsp
  • Peanuts – handful
  • Cashews – 10
  • Curry leaves – 2 strands
  • Green chillies – 4
  • Chana dal – 1 tsp
  • Urad dal – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Ginger minced – 1/2 tsp
  • Asafoetida – 1/4 tsp
  • Fenugreek powder – 1 pinch
  • Salt – 1 tsp or as per taste

Procedure to make Pulihora:

  • Fry peanuts in little oil and when they are Almost done add cashews, fry them and take it out.
  • Now in the same pan add oil, keep the flame in medium low.
  • When it’s hot enough add Chana dal, urad dal, mustard seeds.
  • When mustard seeds splutter add green chillies, ginger, asafoetida, Fenugreek Powder, curry leaves, salt and turmeric powder.
  • Switch off the flame and mix this with the cooked rice and add lemon juice, coriander leaves and nuts. You can adjust lemon juice and salt as per your taste.

Open boiling rice preparation

  • Wash the rice thoroughly in water and drain completely.
  • Take a vessel (preferably aluminium) and add five cups of water to the rice.
  • Cover it with a lid.
  • Boil it in a high flame until white foam if formed (change in boiling sound/foam touching the lid and pushes it away indicates foam formation. Or, you can even open the lid in between to check for foam formation).
  • Generally this takes 10 to 15 minutes and the rice will be half-cooked (outer part of the rice grain is transparent and the inner part is white).
  • Remove the lid and let it cook for five more minutes in same high flame.
  • After five minutes, take few grains of rice and check whether the rice is properly cooked.
  • If the rice is completely cooked you can see inner part of the grain is also turning transparent.
  • Stop the flame, drain left out water carefully using rice strainer.
  • Once the water gets drained away, put back the rice in aluminium vessel, cover with lid and put it on a low flame for 2-3 minutes (This will further cook evenly and removes any extra wetness. Please note, if the rice is too wet, do not cover with lid).
  • Now the rice will be fluffy and well-cooked.

Green Tea With Lemon Grass

Green tea with lemongrass, an ideal drink for summer

Green tea, being fresh, herbal, young, aromatically soft and somewhat astringent, is perfect for summer. Of course, it is prepared and drunk at a lower temperature than black tea or red tea. But, in addition, its flavor is more appropriate and the blends that can be prepared with it are also. You just have to follow your instinct a bit or get inspired in this article to get it.

One of the best combinations you can try for this summer is to prepare a green tea with lemongrass. This plant, also known as lemongrass or lemon grass, is great for this class of refreshing and summer drinks. Although it can be consumed hot, my recommendation is to let it cool well and take it in the afternoon. Follow these tips and you can enjoy it without problems.

What ingredients do you need?

A liter of water
Two tablespoons of a good quality green tea
A spoonful of dried lemongrass or a good stick of fresh lemongrass
Sliced lime (optional)
Molasses (or sweetener to taste, optional)

How do you prepare?

Set to heat the water until the temperature reaches 75 degrees centigrade. Turn off the heat, place the Tai Ping Hou Kui Tea and lemongrass in the teapot or infuser you are going to use and add the water. Let stand between three and five minutes, which will be enough time and goes to a jar. There you can choose to add some delicious slices of lime to give it a more citrus touch and also to sweeten. In both cases, this is completely optional. If you want, drink immediately; if you prefer cold, to the fridge, adding a sprig of mint or spearmint and then serving very cold with ice.

Properties of lemmongrass

Lemon grass
The lemongrass is fresh, citrus and goes very well in drinks of these characteristics for its tonic and refreshing taste. Speaking of its properties, it is considered good as antiseptic and antibacterial. In fact, it is great to repel mosquitoes and insects. It is also digestive and good for flatulence, in addition to helping fight dandruff.

Calcium Uptake

Dairy is usually a rich source of calcium. A cup (one cup is equivalent to 250ml) of whole milk contains as much as 290mg of calcium, while a cup of skim milk yoghurt holds about 452mg of calcium.

The recommended intake of calcium is between 1000mg to 1300mg per day for the average person. Meeting the recommended daily allowance for calcium does not pose such a major problem for vegetarians who are lacto-ovo. But this is not the case for vegans and vegetarians who are lactose intolerant.

The good news is calcium is also available in abundance from other food sources such as green vegetables, beans and lentils as well as seeds and nuts. Below is a short list of some calcium rich food:

  • A cup of baked bean 154mg
  • A cup of cooked collard greens 357mg
  • A cup of cooked soybeans 132mg
  • A cup of cooked broccoli 132mg
  • A cup of cooked Swiss chard 128mg
  • A cup of cooked dandelion greens 147mg
  • A cup of cooked kale 206mg
  • A cup of cooked mustard greens 193mg
  • A cup of cooked okra 147mg
  • A cup of raw bokchoy 116mg
  • A cup of cooked lambs quarters 618mg
  • A cup of soybean flour 143mg
  • A cup of cooked quinoa 82mg
  • A cup of soybean milk 46mg
  • A cup of rolled oats 20mg
  • A pack of tofu (250gm) 154mg
  • 1 tablespoon of sesame seeds 109mg
  • ½ cup of whole almonds 83mg
  • 1 dries fig 27mg
  • 1 fresh medium orange 52mg
  • 1 fresh medium papaya 72mg
  • 1 corn tortilla 139mg
  • 1 tablespoon blackstrap molasses 137mg

Source: The New Laurel’s Kitchen by Laurel Robertson et al, Ten Speed Press, Berkeley, California

With a bit of planning, meeting the RDA of 1300mg is a small challenge:

Breakfast

  • ½ cup of oats with a cup of soymilk 56mg
  • 1 tablespoon blackstrap molasses 137mg
  • ½ fresh medium papaya 36mg

Mid-morning snack

  • ¼ cup whole almonds 41mg
  • 1 medium orange 52mg
  • 1 cup soybean milk 46mg

Lunch

  • 250gm tofu 154mg
  • ½ cup cooked kale 103mg
  • 1 cup cooked okra 147mg

Mid-afternoon snack

  • 2 dried figs 54mg

Dinner

  • 1 corn tortilla 139mg
  • ½ cup cooked lambs quarters 309mg
  • ½ an orange 26mg
  • Total calcium 1300mg

By eating a wide selection of food, meeting the RDA for calcium is not only convenient but also enjoyable because of the variety of food involved: from nuts to dried fruits and an array of vegetables and fresh fruits.

Hakka Noodles Recipe

Ingredients:

  • 1 packet (320 gm) dried handmade noodle (any kind of dried noodle will do, if you can get the handmade ones, that would be best. Otherwise, any noodles that tastes good will do.)
  • 150 gm chives, remember to cut into 4 cm length
  • 200 gm of bean sprouts
  • 3 dry bean curd (tofu), cut into strips
  • 100 gm small and dried prawns, chopped into tiny bits
  • 2-3 cloves of chopped garlic
  • 2 eggs, fried into omelette and shredded into thin strips
  • 2 table spoons of olive oil

Seasonings:

Salt and pepper to taste

Method (How to Prepare):

  • Blanch the noodle in boiling water until cooked, then drain and rinse with cold water, and keep aside.
  • Fry the shredded dried tofu until golden. Then set aside.
  • Fry the dried prawns with oil until fragrant and crispy, then set aside.
  • Heat frying pan with little oil, stir-fry the noodle in few portions until dry and fragrant. Dish up.
  • Heat frying pan to sauté garlic, add in the chives, bean sprout, tofu, dried prawns and seasoning and stir well. Pour in a little water, add in the noodle and stir-fry until well mixed. Adjust seasoning to taste.
  • Add in the shredded omelette and serve. 5 servings.

This is a wonderful recipe, adored by both kids, as well as adults. It is a very healthy option for your everyday lunch or dinner. Have fun and enjoy!

Miso Soup

Timeline:

8th to 12th century:

It was considered to be a luxury food in Japan, and it was only for the noble families or monks.

12th to 16th century:

IT was part of the Samurai’s food source, and was made into the soup base for the first time. Simultaneously, it was available to the general public.

17th to Current:

It has become a well-known food to the Japanese society, and the demand had increased greatly.

Ingredients & Development

What is miso made out of? It is composed of fermented soybean, salt, and Koji. Koji is one of yeast that is similar concept as the yeast for the bread. Additionally, miso can be made from not only soybeans, but also could be made from Rice and Barley as well. For the further information please watch the video from the reference page from our website.

Differences

Miso comes in a variety of forms from white miso, red miso, black miso, and many others. The color of miso is depending on the fermentation time, and the longer the fermentation process, the darker the it will look. Among those different types of miso, white and red miso are the most common used in the Japanese society. White miso is used mostly in the Kansai area, and white miso has shorter fermentation time of 3 months. Conversely, red miso has a longer fermentation time of 3-6 months or longer, and it is mostly used in Kanto area. There is also another common kind of miso, which is called “Awase”, meaning that is a mixture of white & red miso together.

Forms

Through the perfection of miso soup, Japanese manufacturing companies has made it more convenient and easier to the society to enjoy the miso soup. There are two common types: 1) miso paste, 2) instant miso soup.

  1. Miso paste: it normally comes in a paste form, which can be good for soup base, marinating sauce for fish or meat, salad dressing, and dipping sauce. For the miso paste itself, it never goes to spoil, instead the it will keep fermenting.
  2. Instant miso: it has all the ingredients in the package itself such as tofu, seaweed and other garnish. Powder instant miso soup is what you would see at the supermarket the most, but here is another kind called “Freeze Dried miso soup”. This type of miso has more garnish and better taste compared to the powder ones. However the cost is relatively higher, unless you are in Japan, or you will not see these kinds in your local supermarkets.

Glutenfree Diet

Preparation time: 15 minutes

Cooking time: 15 minutes

Yield: 4 servings

What you need

  • 4 4-ounce boneless skinless chicken breasts
  • 8 teaspoons sherry
  • 1/2 teaspoon pepper
  • 2 cups coarsely shredded Parmesan cheese (don’t use canned grated cheese)
  • 1/3 cup gluten-free bread crumbs
  • 4 tablespoons olive oil
  • 1/2 medium onion
  • 1/2 small green pepper
  • 4 plum Roma tomatoes
  • 1/2 teaspoon minced garlic
  • Fresh parsley
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon salt

Instructions

  • On a cutting board and using the meat mallet, pound the thicker portion of each chicken breast to make the thickness of the pieces uniform.
  • Pour the sherry into a shallow bowl.
  • Mix 1/4 teaspoon pepper, the cheese, and bread crumbs together on a sheet of wax paper.
  • Dip each chicken breast in the sherry, moistening both sides.
  • Press the breasts firmly into the cheese mixture, covering both sides of each breast. Set aside while you prepare the salsa.
  • Use a meat mallet to help the cheese adhere to the meat.
  • Chop the onion, green pepper, and tomatoes.
  • Mince the garlic and parsley.
  • In a medium skillet over medium heat, sauté the onion, green pepper, and 1/2 teaspoon garlic in 1 tablespoon of olive oil, stirring frequently, until the vegetables are tender.
  • Stir in the tomatoes, 2 tablespoons parsley, the Italian seasoning, salt, and remaining 1/4 teaspoon pepper.
  • Continue cooking until the mixture is heated through.
  • Preheat a large nonstick skillet over medium-high heat.
  • Add 3 tablespoons oil.
  • Set the breasts in the skillet and cook 5 to 6 minutes per side, until the cheese is light golden and the chicken is cooked through.
  • Remove the breasts from the skillet and set them on paper towels to drain the excess oil.
  • Place the chicken breasts on a serving platter and spoon the tomato salsa over the chicken breasts.

 

Potato and Egg Salad

Ingredients

  • 5 to 6 potatoes (preferably Idaho potatoes)
  • 2 stalks celery
  • 1 small onion
  • ½ green pepper
  • ¼ cup sweet relish
  • ½ cup miracle whip
  • ½ cup mayonnaise
  • Half dozen hard-boiled eggs
  • 2 Tbsp pimento
  • 1 Tbsp mustard
  • Paprika
  • Salt and pepper

My grandmother doesn’t make her potato salad with anything other than Idaho potatoes; maybe that is why hers taste so much better than mine since I use whatever potatoes I have. Peel the potatoes, dice them, and put into boiling salted water. In another pot put eggs in the pot and cover with water. I add salt to the water because it’s supposed to help peel the eggs better. Cook potatoes until you can insert a fork but not falling apart. Drain the potatoes and put in a bowl and set in the refrigerator to cool. Meanwhile chop your onion, celery and green pepper. After your potatoes have cooled add the chopped vegetables to the bowl. Run cold water over the hard-boiled eggs to cool them off and remove the shells. Chop half of the eggs and add to bowl. Salt and pepper the mixture. Then add the mayo, miracle whip and mustard along with the sweet relish. Mix all the ingredients together. If it needs more salad dressing, add more to it as needed. Slice the rest of the hard-boiled eggs and layer them on top of the salad. Sprinkle the salad with paprika cover and refrigerate. The longer it sits the better it taste the next day.

Cold Spaghetti Salad

I really enjoy making this cold spaghetti salad because it’s easy to make, packed with lots of flavor, and it never fails to satisfy. Every time I make this recipe it is the talk of the table. In fact I just made it this past Labor Day for a cookout at my niece house. Everyone loved it and it was the first salad to disappear. The cucumbers and tomatoes give this recipe extra freshness which make this recipe truly unforgettable. Once you make it, you’ll be making it quite often and you’ll always remember how delicious this recipe is.

Even though this is a salad, I normally serve with my appetizer menu because it goes with so many appetizer dishes-both hot and cold including meat balls, chicken wings, seafood dishes as well as turkey and ham sandwiches which are all the making of a great appetizer menu. And it’s a great addition to your holiday menu without the fuss and long hours putting together. This cold spaghetti salad is surly a winner and is a welcoming addition to any menu. Enjoy and please share this recipe.

You’ll Need

6 ounces spaghetti, uncooked
Garlic powder to taste
4 to 6 ounces basil Pesto sauce, more to taste, divided
Seasoned Salt and ground black pepper to taste
2 cucumbers, peeled and chopped
2 to 3 medium tomatoes, chopped

Directions

Cook spaghetti according to package directions; drain and run cool water on spaghetti in a colander. Once cooled, drain well.

Place spaghetti in a large bowl or pan; season spaghetti well with garlic powder. Add about 4 ounces of Pesto sauce to cold spaghetti; mix well. Refrigerate. One hour before serving, add cucumbers and tomatoes; add seasoned salt and black pepper as needed. Mix well making sure all ingredients are covered with the pesto sauce. If more Pesto sauce is needed, add according to taste. Mix well. Serve cold. Yield: 6 to 8 servings. Enjoy and please share this recipe.

Green Beans a’La Thai

Green beans are known to be an excellent source of antioxidant flavinoids like quercetin and kaempferol. Flavinoids are present many fruits, vegetables and flowers, and often lend them bright colors. Green beans, although rich in flavinoids, are so laden with chloryphyll pigment that they always appear green in color. All the same, they supply large amounts of these antioxidants, which research has indicated may help prevent breast, prostate, ovarian, colon, and lung cancers. Some reports have also linked these flavinoids with improvements in LDL or “bad” cholesterol levels, rheumatoid arthritis symptoms, and even respiratory conditions like asthma, hay fever, and allergies. Green beans are also a great source of lutein and beta-carotene, known to have a positive impact on occular health.

Green beans are also high in minerals, particular a little-known but particularly useful mineral, silicon. Silicon gets less press than its mineral counterparts calcium and magnesium, but plays a vital role in bone health and the formation of healthy, strong connective tissues like blood vessels, cartilage, and tendons. Silicon often appears in products intended to promote hair, skin, and nail strength. It’s known to influence elasticity of the skin, and may play a role in the prevention and treatment of osteoporosis, making it an effective anti-aging nutrient.

To preserve nutrients as much as possible when cooking green beans, it’s a good idea to avoid over-cooking them. Steaming or light frying are usually the preferred methods. This recipe for Thai-style green beans preserves nutrients and enhances their natural flavor.

Green Beans a’la Thai

1/2 pound fresh green beans
Vegetable cooking spray
1 teaspoon vegetable oil
1 1/2 cups mushrooms, cliced
3 cloves garlic, minced
3 tablespoons cold water
1 1/2 teaspoons corn starch
3 green onions, cut into bite-sized chunks
2 tablespoons soy sauce
2 tablespoons peanut butter
1/2 teaspoon pepper
3 tablespoons dry-roasted peanuts, chopped
3 tablespoon fresh cilantro, chopped

Wash the beans, trim away the ends and remove any strings. Cut the beans in half and set aside.

Coat a large skillet with cooking spray. Add the oil and place over high heat. When the skillet’s hot, add the mushrooms and garlic and saute for about a minute. Reduce the heat to medium, add the beans, and cook them for about three minutes or until tender.

Combine the water and corn starch, stirring well to combine. Add the corn starch mixture, green onions, soy sauce, peanut butter and pepper to the beans and cook for two or three minutes or until thickened, stirring constantly.

Romantic Vegetarian Food

When you want to make a lasting impression on her the more you can engage the senses, the more total the experience will be, and hopefully the longer lasting it will be. When you can associate this with a positive experience of yourself the better you will appear in her mind.

Although taste is the obvious sense that comes to mind when you think about food, there are five in total and none should be ignored –

  1. taste
  2. touch
  3. smell
  4. sight
  5. sound

Making roasted vegetables ticks all these boxes. I came about it by chance – I wanted to have roasted vegetables with a pie recently, went to the supermarket and found that there wasn’t a special offer on any of the varieties of frozen veg. I was shocked to find that I would have to pay full price, and the bags seemed expensive so I made a mental note of the ingredients (and fortunately the proportions were written on the bag too) and then headed to the fresh vegetable section. I never looked back.

The Ingredients:

(I am working in metric units here, but 25g is about 1oz, and 450g is about 1lb. This will make 8 portions)

  • Red Onions 700g
  • Carrots 800g
  • Parsnip 800g
  • Peppers 500g (vary the colours if possible, but Red Peppers are the first choice)
  • Sweet potato 600g
  • Courgette (Zucchini) 700g
  • Rosemary herb 30g
  • Thyme 25g
  • Olive oil and butter

Preparation:

Wash and peel the vegetables, chop some of the parsnips and carrots lengthways, but for the rest, chop into coarse chunks about 2cm (3/4 inch) square/cubed. Toss with a little olive oil and then add the herbs – the vegetables should be evenly mixed and covered with the herbs. If you are using small onions then keep them whole as they have an unusual shape when roasted and the internal layers expand more. There should be a variety of textures, sizes, shapes and most importantly colour ready for the oven.

In practice, you will probably want to have a very big bowl handy or keep the vegetables separate and use the bowl you have to mix them in proportion with each other bowl by bowl. These quantities will probably serve you for several evenings, so I place 900g quantities in freezer bags and freeze them.

Cooking:

Heat the oven to 200C (about 390F, and the oven can be heating while you prepare the vegetables to save time) and place 450g vegetables per person on a roasting tray with a few small knobs of butter dotted among them. You could use more of the oil, but after attending a lecture by Udo Erasmus once, I prefer using butter for roasting, and leave oils for dishes prepared below the temperature of boiling water.

Place in the oven near the top. After 10 minutes, you can remove the tray and stir the vegetables around in the melted butter so that they are evenly coated, then place them back in the oven

They will probably take about 45 minutes to 1 hour to cook, so look in on them again about 30 minutes after you stir them in the melted butter. They will have reduced in size a little, and become quite crunchy.

Ideally, if you are cooking to impress someone, try and keep them in or near the kitchen as the vegetables roast – the oven will be emitting a variety of sizzling and popping sounds and an intoxicating aroma throughout.

Serving:

This is an ideal accompaniment to quiche, tart, pies, omelets, lasagna or mousaka. For a choice of wine, I would suggest a white wine like Pinot Grigio, but wine and food combinations are very much personal choice so it’s only a suggestion.

The Logical Dimensions

To the rational mind, this is a great meal – each serving costs about €1.50 ($2 approx) and is low fat (apart from the butter), high fibre, filling and nutritious. But the important thing really is the romantic effect, and that depends on the sensual dimension.

The Sensual Dimensions

While the food is roasting, you have sound and smell. When it emerges from the oven and is ladled on to her plate, the variety of shapes and colour should immediately engage the vision so she can’t wait to put it in her mouth – and that’s where lies the special surprise: this dish is not just about taste (there is plenty) but also texture. Never underestimate the tactile effect of roasted vegetables in the mouth – one of themost sensitive areas in the body.

By creating any experience for your guest that stimulates all her senses, and associating positively with yourself, you have made great romantic progress. And in this case, you are well ahead and haven’t even left the dinner table.

Now it’s time to follow it up with dessert, or as I was once instructed by one of the sexiest women I have ever known “Steven, you have to kiss the girls and make them pie”.