How To Make Ghee Rice in Microwave | Quick 'n' Easy Ghee Rice in Microwave | Step By Step Recipe

Ghee Rice must be the simplest dish one can make, especially as meal to go with spiced gravies. I normally make this for non veg gravies and spicy veg kurmas. Since I only post Vegetarian in this blog, I will only link to the Ghee Rice that is done in a Rice Cooker and a regular pan.

This recipe was shared by the MW Chef I talk about. She made this with such easy you never knew it got cooked too. I tried it and it comes done as a breeze. Though as I say cooking Rice in Microwave takes time so it is not exactly Quick though it is very easy! Still when compared to microwave cooking this rice is quick.

Check out my 365 Days of Microwave Cooking, this Ghee Rice again goes for this event.


Step By Step to make Ghee Rice in Microwave

Cooking Mode : Microwave Mode
Cooking Time : 30 mins

Soak rice for 15 mins.

In a big bowl,  add the ghee, onions, green chilies, ginger garlic paste, cloves, cinnamon, spring onions and micro for 5 mins.

Add water to the sauteed masala and micro for 25 mins.

This is after 10 mins.

Keep stirring in between 10 mins,

 Water is all absorbed completely, put it back for the remaining time.

Add the salt in the final stage, and mix well.

Remove from oven, cover with a lid and keep it aside for 5 mins.

Rice is ready to serve.

Ingredient Needed:

Basmati Rice - 2 & 1/2 cups
Water - 4 cups
Onions - 2 medium
Spring Onions - 1 bunch
Ginger Garlic paste - 1 tsp
Green chilies - 2 medium
Cloves, Cinnamon - 2 each
Salt to taste

Ghee - 2 tsp

Method to prepare:

Wash and soak the rice for 15 minutes.

In a Microwave safe bowl, take the ghee, cloves, cinnamon, onion julinnes, finely chopped spring onions, ginger garlic paste, green chilies and micro for 5 mins.

Remove and stir well.

Add rice to the bowl along with water. Micro for 25 mins.

Remove and stir in between 10 mins and finally stir again at 5 mins.

Once it is done, remove and cover with a lid for 5 mins for the rice to settle down.

Serve with spicy gravy dish.

This serves as a great Holiday Dish for Kids, check out the Kid's Delight event!

Politics on the lunch tray?

The link below is an example of politics once again dictating our health.  I’m proud to live in a country where I can make my own decisions about my belief system, my health and so many other lifestyle decisions.  Though it’s becoming a narrow margin between freedom of choice of food and supplements and some of the proposed “laws” such as S.510 and Codex where potential food devitalization and vitamin supplementation become the sole responsibility of government regulation and big pharma.  It could be likely that at some point I might only be able to purchase a bleached, irradiated steak and request a prescription of Vitamin C from my physician.

Yes, I’m frustrated.  I’m frustrated that our food supply is dictated by dollars.  I’m frustrated that while our First Lady is working hard on a campaign to bring awareness to our obesity epidemic, another is in one breath talking about her own states obesity issues and in another, knocking the other because of political party lines. 

At what point does Sarah Palin think that bringing sugar cookies to children is called freedom of choice?  Why is Sarah Palin now saying that Mrs. Obama is on an “anti-obesity kick” or that the First Lady’s message is a lack of trust of parents feeding of their children?  What message is this sending the children?  It’s only bringing out anger and blame.   Our obesity epidemic transcends party lines.  It is a national health crisis and one that is bankrupting this Country.   

Shame on you Sarah Palin.  While your children are consuming Caribou, Wild Caught Salmon and other fresh foods, the majority of our children are consuming foods that contain no vitamin content what so ever.  Inner city children who only have access to convenience markets, families living off of $300 per month for groceries and now, obvious vitamin deficiencies such as rickets are once again seen in American children.   

Instead of cookies, maybe you can bring school children some high quality protein and the lesson of a healthy lifestyle which begins with what you eat, as you obviously live yourself based on your lean physique.   

Our children should not be used as pawns for political gain nor should they be exploited to garner massive profits for the corporations supplying food to our school cafeterias and vending machines.  

There was once a day when our school children respected our Administration and the President of the United States and the First Lady no matter their political party.  

A campaign such as the Let's Move would have been welcomed into schools and homes.  Sadly, it is now dictated by party belief. 

Don't get me wrong.  I'm not stating we should never question authority but a campaign as positive as this, should be recognized and promoted by all parties because it is in the best interest of our future leaders.

http://www.healthhabits.ca/2010/11/25/sarah-palin-plays-politics-health-americas-children/

Childhood Obesity and the American Family

The incidence of childhood obesity is rapidly rising throughout the world. The obesity epidemic is especially evident in industrialized nations where many people live sedentary lives and eat more convenience foods, which are typically high in calories and low in nutritional value. In just two decades, the prevalence of overweight doubled for U.S. children ages 6 to 11 — and tripled for American teenagers. The annual National Health and Nutrition Examination Survey by the Centers for Disease Control and Prevention found that about one-third of U.S. children are overweight or at risk of becoming overweight. In total, about 25 million U.S. children and adolescents are overweight or nearly overweight. (Mayo Clinic 2006)

The obesity epidemic arrived with astonishing speed. After tens of thousands of generations of human evolution, flab has become widespread only in the past 50 years, and waistlines have ballooned exponentially in the last two decades. In 1980, 46 percent of U.S. adults were overweight; by 2000, the figure was 64.5 percent: nearly a 1 percent annual increase in the ranks of the fat. At this rate, by 2040, 100 percent of American adults will be overweight and "it may happen more quickly," says John Foreyt of Baylor College of Medicine, who spoke at a conference organized by Gifford's Oldways group in 2003. Foreyt noted that, 20 years ago, he rarely saw 300-pound patients; now they are common. Childhood obesity, also once rare, has mushroomed: 15 percent of children between ages six and 19 are now over weight, and even 10 percent of those between the ages of two and five. "This may be the first generation of children who will die before their parents". Foreyt says. (Harvard Magazine 2004)

Research has shown that almost one-third of the U.S. diet consists of sugar-filled cans of soda and bags of potato chips. Even with the rising number of people joining the low-carb craze, a study of 4,700 adults revealed that sodas and sweets, which contain what are known as "empty calories" because of their low nutritional value, were at the top of the list of most calories consumed. Statistics showed that these "empty calories" accounted for almost 25 percent of all the calories eaten by Americans. Salty snacks and fruit juices made up an additional 5 percent. Some experts have placed the blame for the obesity epidemic on these shocking revelations. A survey consisted of the collection of interview responses of 4,760 adults. The survey took place over the years 1999 and 2000 and involved questioning the participants on all the foods they had eaten over the past 24 hours. Results of the study revealed that sweets were the number one calorie consumed followed by hamburgers, pizza and potato chips. The other highly consumed calorie was soda, which made up for 7.1 percent of all the calories consumed. On the other hand, nutritious foods such as fruits and vegetables accounted for 10 percent of the total calories consumed by Americans. Experts stressed that a significant portion of American diets were severely lacking essential vitamins and minerals and recommended that people focus on the kind of food they ate, not necessarily on eating smaller portions. (Yahoo News 2004)

As a parent of three and regular grocery consumer, I travel through the aisles of the grocery store in awe of the various prepared items of choice that parents are faced with.  If I have additional time while doing my own shopping, I make it a habit to browse for recommendations for you as well as read the labels of popular items promoted by my clients or in general on a variety of message boards.  Currently, parents are faced with 40+ hour work weeks not including transit time, multiple children with multiple extra curricular activities and hours of homework. The temptation for convenience is brewed above. Frequently, I speak to various people from various socio-economic back grounds about nutrition. The first item of interest that always arises in conversation is fat. My passion for nutrition and a maintained weight loss of 85 pounds has driven my need for research to maintain my success, but I must admit I am truly surprised that few people are aware of the clear and present danger of trans-saturated fats.

The second part of my conversation leads to high fructose corn syrup. Those I have spoken with are also oblivious to this dangerous additive that is difficult to eliminate if you are purchasing the standard American Faire. As an experiment, I strolled the grocery aisles of a conventional grocery store and peered into the carts of unsuspecting Parents with begging children. I wonder to myself “are they so oblivious to the stripping of nutrients and dangerous additives of these so called food items”? I have often heard of these foods referred to as a “chemical soup”. I have a need to share with these parents my knowledge I have obtained and the future danger they and their children will be faced with. They are exhausted, the children are misbehaving, I decide it’s not a good time to educate them rather I shall decide how to advocate in the near future....(hence my website)


Eating too many carbohydrates, particularly simple sugars, can be harmful to blood sugar control, especially if you are insulin resistant, experience reactive hypoglycemia, or are diabetic. Carbohydrate excess, especially consuming too many refined carbohydrates, is also associated with increased risk for obesity, heart disease, and some forms of cancer. Currently, more than half of the carbohydrates being consumed in the United States are in the form of simple sugars being added to foods as sweetening agents. The large increase in the use of corn sweetener, or high fructose corn syrup (HFCS) in the past 30 years is directly related to the overall increase in sugar consumption in the United States. Many different products are using HFCS as an ingredient. These include beverages, cereals and baked goods, dairy products candy and many other processed foods. The consumption of sugar sweetened beverages has played the largest role in the increase of added sweeteners in the American diet. (Murray 2006)

As I mentioned above, these products that are being purchased so mindlessly also contain that dangerous ever increasing in product and waistline hydrogenated and partially hydrogenated oils. This is the most dangerous of fats. A diet that is composed of mostly trans-fatty acids in the form of hydrogenated vegetable oils results in cell membranes that are much less fluid in nature than the cell membranes found in a person who consumes optimal levels of unsaturated fatty acids. According to modern pathology, or the study of disease processes, an alteration in cell membrane function is the central factor in the development of virtually every disease. As it relates to diabetes, abnormal cell membrane structure due to eating the wrong types of fats leads to an impairment in the action of insulin,
resulting in diabetes. (Murray 2006)

Often, I say to my adult children “I wish I knew then what I know now”. Our lives would be very different. I would advise that parents involve their children in the healthy choices. A meal always tastes better when the child is involved in the preparation. Make sure the fruit bowl is always full. Take control as a parent over the media hype. Do not give in. I would also advice parents to start with the elimination of “hydrogenated oils” and “high fructose corn syrup” from any products they purchase. Make sure your child starts their day with a nutritious breakfast that would exclude modern breakfast cereals. We drink green smoothies daily and every child loves a smoothie. Cabbage and spinach are the easiest veggies to mask and this can sustain a child with clearer thinking and brain function. In sharing with your child the importance of healthy choices and the affect on their bodies, we can reverse this preventive epidemic we call obesity. With the ability to operate and maintain the electronic equipment children have access to, we are lacking in the training and care of one very important device, the human body. Don’t forget to play. We all need the exercise and relief.

Low Vitamin D and Obesity in Children

A study published in September of 2010 in the Journal of Clinical Nutrition showed a positive correlation between low Vitamin D serum levels and an increase in obesity.  The most interesting component of this study of the 400+ school children was performed on Columbian children in 2006 for approximately 30 months. 

The recent deluge of reporting on vitamin d deficiency can't be missed.   It is known that the sun provides us our most bio-available form of vitamin D and most particularly, higher amounts are obtained while living near or below the equator.  Such is Columbia, right above the equator proving that at serum levels below 50, these children are mimicking our North American  hysteria and reducing sun exposure.  

Improve immunity, reduce adiposity, prevent disease, aches, pains and maintain strong bone structure with vitamin d.  

Supplementing with Vitamin D3 drops in the form of cholecalciferol is incredibly important and in my opinion, "non-negotiable" in your supplement regimen.  

2000-5000IU are recommended daily for a healthy adult dose and 800-2000IU for baby and child.  


Background: Cross-sectional studies have indicated that vitamin D serostatus is inversely associated with adiposity. It is unknown whether vitamin D deficiency is a risk factor for the development of adiposity in children. 

Objective: We investigated the associations between vitamin D serostatus and changes in body mass index (BMI; in kg/m2), skinfold-thickness ratio (subscapular-to-triceps), waist circumference, and height in a longitudinal study in children from Bogota, Colombia. 

Design: We quantified plasma 25-hydroxyvitamin D [25(OH)D] concentrations in baseline samples of a randomly selected group of 479 schoolchildren aged 5–12 y and classified vitamin D status as deficient [25(OH)D concentrations <50 nmol/L], insufficient [25(OH)D concentrations ≥50 and <75 nmol/L], or sufficient [25(OH)D concentrations ≥75 nmol/L]. We measured anthropometric variables annually for a median of 30 mo. We estimated the average change in each anthropometric indicator according to baseline vitamin D status by using multivariate mixed linear regression models. 

Results: Vitamin D–deficient children had an adjusted 0.1/y greater change in BMI than did vitamin D–sufficient children (P for trend = 0.05). Similarly, vitamin D–deficient children had a 0.03/y (95% CI: 0.01, 0.05/y) greater change in subscapular-to-triceps skinfold-thickness ratio and a 0.8 cm/y (95% CI: 0.1, 1.6 cm/y) greater change in waist circumference that did vitamin D–sufficient children. Vitamin D deficiency was related to slower linear growth in girls (−0.6 cm/y, P = 0.04) but not in boys (0.3 cm/y, P = 0.34); however, an interaction with sex was not statistically significant. 

Conclusion: Vitamin D serostatus was inversely associated with the development of adiposity in school-age children. 

http://www.ajcn.org/content/92/6/1446.abstract

Love thy saturated fat!

There is so much mis-information out there on the subject of Saturated Fat and its relationship to health.  When did the most natural, oldest fat on earth become the most dangerous or as the so called professionals refer to as "dangerous artery clogging saturated fat"?  Now reading this, do you all realize that we've been on this planet for quite a few more years than just the last 70+ years  that vegetable oils have been here?  Think about it logically if you will. 

Michael Pollan of The Omnivores dilmena said in Food Inc. "The way we eat has changed more in the last 50 years than in the previous 10,000".

I often reflect on my childhood and try to count the amount of people I knew with thyroid disruption, gall bladder removal, cancer, heart disease, diabetes, and the on slaught of auto-immune diseases out there. None of my grandparents took medications for cholesterol, in fact, I don't remember ever even discussing cholesterol as my Grandfather sat down to his bacon and german pancake breakfast! He lived well into his 90's by the way in quite excellent health. Fortunately, they did not discover spray butter until they were senior citizens.

So, getting back to fat....that macro-nutrient that apparently kills. Saturated fat has saved my life in so many ways. Focus, weight loss, improved blood work, satiety and so much more. I did my stint with McDougal, for a few weeks or so......until I felt the extreme hunger and the thought of gnawing my own arm off at several points sounded appetizing! Take fat away from a girl who has ADHD and absolutely no focus and you have a true recipe for disaster. I'm quite sure my neurotransmittors just became confused!

When advising my clients to increase their fat rather than reduce it, they are quite surprised. Now, we're not just talking any kind of fat, I"m talking about saturated fats from clean, animal proteins fed a species appropriate diet, raw butter and dairy, coconut and palm oils. These are the nurturing fats that will benefit you in the ways below:

You might see this repeated throughout my blog.......while it may seem redundant, redundancy I find assists the memory (as does coconut oil by the way)

Saturated fatty acids constitute at least 50 percent of your cell membranes. They are what gives your cells necessary stiffness and integrity.

They play a vital role in the health of your bones. For calcium to be effectively incorporated into your skeletal structure, at least 50 percent of your dietary fats should be saturated.

They lower Lp(a), a substance in your blood that indicates proneness to heart disease.

They protect your liver from alcohol and other toxins, such as Tylenol and other drugs.

They enhance your immune system.

They are needed for the proper utilization of essential fatty acids. Elongated omega-3 fats are better retained in your tissues when your diet is rich in saturated fats.

Saturated 18-carbon stearic acid and 16-carbon palmitic acid are the preferred foods for your heart, which is why the fat around your heart muscle is highly saturated. Your heart draws on this reserve of fat in times of stress.

Short- and medium-chain saturated fatty acids have important antimicrobial properties. They protect you against harmful microorganisms in your digestive tract.

Following is some great information on studies. Don't just believe me, check out the studies below!

A survey of 1700 patients with hardening of the arteries, conducted by the famous heart surgeon Michael DeBakey, found no relationship between the level of cholesterol in the blood and the incidence of atherosclerosis.

A survey of South Carolina adults found no correlation of blood cholesterol levels with "bad" dietary habits, such as use of red meat, animal fats, fried foods, butter, eggs, whole milk, bacon, sausage and cheese. A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine.

Mother's milk provides a higher proportion of cholesterol than almost any other food. It also contains over 50% of its calories as fat, much of it saturated fat. Both cholesterol and saturated fat are essential for growth in babies and children, especially the development of the brain. Yet, the American Heart Association is now recommending a low-cholesterol, lowfat diet for children! Commercial formulas are low in saturated fats and soy formulas are devoid of cholesterol. A recent study linked lowfat diets with failure to thrive in children.

Numerous surveys of traditional populations have yielded information that is an embarrassment to the Diet Dictocrats.  For example, a study comparing Jews when they lived in Yemen, whose diets contained fats solely of animal origin, to Yemenite Jews living in Israel, whose diets contained margarine and vegetable oils, revealed little heart disease or diabetes in the former group but high levels of both diseases in the latter. (The study also noted that the Yemenite Jews consumed no sugar but those in Israel consumed sugar in amounts equaling 25-30% of total carbohydrate intake.)

A comparison of populations in northern and southern India revealed a similar pattern. People in northern India consume 17 times more animal fat but have an incidence of coronary heart disease seven times lower than people in southern India.

The Masai and kindred tribes of Africa subsist largely on milk, blood and beef. They are free from coronary heart disease and have excellent blood cholesterol levels.

Eskimos eat liberally of animal fats from fish and marine animals. On their native diet they are free of disease and exceptionally hardy.

An extensive study of diet and disease patterns in China found that the region in which the populace consumes large amounts of whole milk had half the rate of heart disease as several districts in which only small amounts of animal products are consumed.

Several Mediterranean societies have low rates of heart disease even though fat-including highly saturated fat from lamb, sausage and goat cheese-comprises up to 70% of their caloric intake. The inhabitants of Crete, for example, are remarkable for their good health and longevity.

A study of  Puerto Ricans revealed that, although they consume large amounts of animal fat, they have a very low incidence of colon and breast cancer.

A study of the long-lived inhabitants of Soviet Georgia revealed that those who eat the most fatty meat live the longest.

In Okinawa, where the average life span for women is 84 years-longer than in Japan-the inhabitants eat generous amounts of pork and seafood and do all their cooking in lard.

None of these studies is mentioned by those urging restriction of saturated fats.
The relative good health of the Japanese, who have the longest life span of any nation in the world, is generally attributed to a lowfat diet. Although the Japanese eat few dairy fats, the notion that their diet is low in fat is a myth; rather, it contains moderate amounts of animal fats from eggs, pork, chicken, beef, seafood and organ meats. With their fondness for shellfish and fish broth, eaten on a daily basis, the Japanese probably consume more cholesterol than most Americans. (Interestingly enough, Japanese men smoke heavily)

What they do not consume is a lot of vegetable oil, white flour or processed food (although they do eat white rice.) The life span of the Japanese has increased since World War II with an increase in animal fat and protein in the diet.

Those who point to Japanese statistics to promote the low fat diet fail to mention that the Swiss live almost as long on one of the fattiest diets in the world. Tied for third in the longevity stakes are Austria and Greece-both with high-fat diets.

As a final example, let us consider the French. Anyone who has eaten his way across France has observed that the French diet is just loaded with saturated fats in the form of butter, eggs, cheese, cream, liver, meats and rich patés. Yet the French have a lower rate of coronary heart disease than many other western countries.

In the United States, 315 of every 100,000 middle-aged men die of heart attacks each year; in France the rate is 145 per 100,000. In the Gascony region, where goose and duck liver form a staple of the diet, this rate is a remarkably low 80 per 100,000.

This phenomenon has recently gained international attention as the French Paradox. (The French do suffer from many degenerative diseases, however. They eat large amounts of sugar and white flour and in recent years have succumbed to the time saving temptations of processed foods.)

A chorus of establishment voices, including the American Cancer Society, the National Cancer Institute and the Senate Committee on Nutrition and Human Needs, claims that animal fat is linked not only with heart disease but also with cancers of various types. Yet when researchers from the University of Maryland analyzed the data they used to make such claims, they found that vegetable fat consumption was correlated with cancer and animal fat was not.

So, what does the above tell us? In my opinion, I believe we need more studies. We need to see a study of peoples currently practicing that of more traditional diets and monitor their health through that of blood work for a 10 or more year period. I once watched a great interview with Mary Enig, Phd., when asked why she or anyone else hasn't conducted such a study? Her words "No special interest groups in the field of health and natural food" Yes, it's SAD and when I say SAD, I mean that's our Standard American Diet.

The Weston A, Price foundation can be one of your superior sources of studies on fat.

Our Real Love, Chocolate!

Chocolate comes from the cacao tree (genus name theobroma cacao, meaning 'food of the gods') which grows up to 12 feet tall in the rainforests of Ivory Coast, Belize, and other equatorial countries. 

The tree produces large pods that look like footballs, which contain seeds known as cacao beans. The beans are harvested, fermented, roasted and ground into a powder that is the basis of chocolate. Why does this matter? Because cacoa pods are berries. That's right. Chocolate is a fruit. In its unprocessed form, it is one of the healthiest fruits you can eat. It is full of flavanols, potent antioxidants that neutralize free radicals in the body. 

In fact, Cornell University food scientists discovered that cocoa powder has nearly twice the antioxidants of red wine, and three times more than that of green tea.

Chocolate is also high in minerals including magnesium, calcium, and zinc and it contains the substances tryptophan, PEA and anandamide, which trigger the release of numerous feel-good brain chemicals. 

No wonder our love for chocolate is almost euphoric! 

Try a few squares of high quality dark chocolate for some of the less healthy treats you already eat. It's important to choose dark chocolate, since the addition of milk appears to inhibit the beneficial antioxidant effects. So yes, your favorite hershey's milk chocolate is out!

The healthiest ways to indulge your chocolate cravings is by eating raw organic unprocessed cacao beans, also known as cacao nibs which can be purchased at your local health food store. 

They can be eaten by the handful, or added to trail mix. I make a nice trail mix with walnuts, fresh organic coconut shavings, dehydrated blueberries and cacao nibs. 

The next best option is organic unroasted cocoa powder (non-alkalized.) Mix it with heavy whipping cream for a delicious chocolaty drink or use it in baking.

Another great way to get your healthy chocolate fix is by eating organic dark chocolate with the highest percentage of cocoa and lowest amount of refined sugar (bitter or semi-sweet dark chocolate.) Since the good news about dark chocolate is out, it is widely available, even at your supermarket! 

My favorites are Endangered Species 88% (pretty hardcore) and Green & Black's organic 85%.  The photo above is my special "Mock Almond Joy" utilizing coconut butter and almond butter. 

Kid's Delight ~ Finger Food Round up

I think I am making this as a habit posting the round up late, but I am determined it is going to get better. Afterall it doesn't do justice to the efforts taken by the bloggers. When I thought of Finger Food, it was basically an effort to get some ideas to have quick snacks for the evening or even for a party with Kids around.

We have about 45 entries, all fitting the bill and each one as tempting as the other. I thank everybody who has sent in their entry. I hope I haven't missed any, if so kindly ping me, will update right away!

First three entries comes from Dershana, who sends in 2 savory finger foods and a delightful muffin.

Baked brown bread rolls
Paneer Tikka Kaatti Rolls
Eggless apple and dates bran muffins

I am sure kids will be ready to grab these right away. I am eyeing that Paneer Tikka Kaatti Rolls for Konda.

Next from Gayathri comes Cake balls & a Eggless Peanut Butter Cupcake


Followed by Bread cutlets & Savoury Spring Onion and Paneer Rolls from Jayasri who finally managed to send in for the event.

Then comes
Kalva 's Spicy Crispy Rice Balls
Kavitha's Sabudana Vada
Lalitha's Fruit Balls
Meena's Oriental Croquettes in Noodle Wraps
Meenakshi Tripathy's Bread Rolls
Nisha's Cake Pops

Nivedita sends in two entries, Bread and Fruit bars(M/W grilled) & Beetroot fingers

And a Platter for Advay from Priyanka

Followed by Pavani's  Tomato Spirals, Shortbread Biscuits, Carrot Muffins,
Carrot and Courgette Muffins, Mixed Vegetable Noodles Rolls

PJ then sends in a Sabudana Vada

Followed by some tempting creations from Priya Srinivasan Chocolate Dry Fruit Ladoo, Microwave Ragi Laddoos, Soya Fritters, Urad Dal Vada, Dates Peda

Then Priya Suresh sends in
Oven Roasted Cauliflower
Chocolate Puffs
Eggless Jumbo Chocolate Chips Cookies
Spicy & Cheesy Stuffed Beets Swirl Bread
Barley & Spring Onion Biscuits
Ka'ak- Arabic Bread Rings

Sanjeeta's Bread Snack
Santosh's Bread Fry
Sunitha Bala sends in ritzy chicken nuggets & Pizza fingers

Supriya's Bread Fingers & Bread Boats
Akheela's Beetroot party sandwiches
Umm Mymoonah's Beet Falafel
Vidhya's Choco dates & Nuts Balls

Finally from me Mini Triangle Stuffed Paratha, Peanut Fried Gram Chikki Balls, Manoharam

I hope I have included everybody. Please let me know if I have missed any.

Next theme is based on Holiday Special for Kid's Delight

Varo – Indian Praline with Mixed Dry fruits | Diwali Sweets | Indian Cooking Challenge for October ~ Step By Step Recipe!

With Diwali / Deepavali falling on the 5th of November, I thought we should attempt to make a sweet for the Indian Cooking Challenge this month.   Deepavali is all about sharing the good time with family and friends. As everybody, I have loads of memories of cooking with Amma, preparing for the day. We used to make many varieties of sweets and savories that are distributed to neighbours and we eat and eat till we see the end of it!

While I was discussing with Alka, she suggested I can make Varo. She said it is a Sindhi Special made for the Diwali day. She said though her mom makes, she is yet to post it on her blog, she was able to post it right on spot and directed me to couple of other sites that showcase this special dish. When I hopped over to read, I realized it was the Chikki or the Peanut Brittle that we make at home. Though I don't remember Amma ever making it with Dry fruits. 

So for this month's challenge let's look into making a Varo a traditional Sindhi recipe. In South India Chikki made with Peanut or various nuts with Jaggary is very famous. The consistency of the jaggary is paramount in making Chikki. Just like that making with sugar is also going to be tough.

I went through both the sites referred and adapted together, so I am listing out both the sources.

Step by Step of making Varo

Before you start make sure you have a greased rolling board, greased knife and a bottom of a cup ready for spreading the varo flat.

Slice all the dry fruits, keep them ready along with the poppy seeds, dried copra and sugar

Melt sugar in a thick bottom pan, remove impurities if you find and continue cooking

 After few minutes add the Clarified butter or ghee to the pan

Let it melt.

When the sugar water starts boiling, keep stirring with a ladle.

 Continue stirring and you will see the syrup getting thicker

 After about 5 minutes or so, you will find the syrup turning colour into lovely golden hue

 Wait exactly for a minute and add all the chopped dry fruits, along with poppy seeds, copra to the pan. Quickly combine everything together so that the nuts are coated well. Make sure you don't cook this for long. Should be about 1 -2 minutes and not more. Else the nuts will get burnt.

Prior to start cooking this, have the rolling board greased with oil/ghee. You can use a thali or plate too

Immediately pour the mix on to the board and quickly spread the mix to plain using a greased bottom of the cup.You can also make marks on the top when you find it is cooled a bit

 When it is completely cooled, they easily break into pieces.

Recipe 1

Varo – Sindhi Sweet Treat (Diwali Special)
Source : Simply Sindhi Recipes

Ingredients:

Mixed Nuts like Almonds, Pistachios, Cashew nuts,Walnuts - 1 Cup
Sliced Dry Coconut / Copra - roughly 5-6 small slices
Poppy Seeds / Khus Khus - 2 tsp
Sugar - 1 Cup
Ghee Clarified Butter - 2 tsp

Method:

Slice all mixed nuts.Copra, and Poppy seeds together.


In a heavy bottomed pan, add ghee and sugar. On low heat melt the sugar.

When the sugar is melted and caramelized to a light brown color add the sliced mixed nuts, Khus Khus,. Mix till nuts are coated well with the caramelized sugar.

Pour this mixture onto the back of a thali/ greased plate or on a rolling board.

Using the back side (flat side) of a cup, flatten the mixture like a thick chapatti or disc. You can use a rolling pin to roll the mixture. This has to be done very quickly as the mixture begins to harden as soon as it is removed from heat.

When it becomes little cool, make square marks on top with a greased knife.

Leave the rolled Varo to set for some time.

Break into pieces and store in air tight containers.

Recipe 2

Varo ~ Indian pistachio praline with cardamom
Source : Madhvi's Foolproof Recipes

Ingredients

Sugar - 125 gms (½ cup)
Pistachios, coarsely chopped - 75 gms (½ cup)
Cardamom powder - ½ tsp
White Poppy seeds - 2 tbsp
Vegetable oil - 2 tbsp

Method

Prepare the surface on which you plan to roll out by spreading the oil. Sprinkle half of the poppy seeds evenly on the Oil. Keep a knife and rolling pin ready.

Heat the sugar in a heavy bottom pan over a medium heat until it becomes caramelized – (it will become liquid and start to turn a golden brown - this takes about 5 minutes), then take the pan off the heat immediately and quickly stir the pistachio nuts and cardamom into it.

Pour the caramel and pistachio mixture onto the oiled surface and quickly roll it all out until it is about 3mms thick (while it is still warm), and spread the remaining poppy seeds on top. Then use a knife to cut it into pieces – hammer the rolling pin onto the knife to help cut the praline into 2 inch squares.

I must say this was one of those rare dishes that got approval from Hubby dear right on the moment he tasted it. And he continued to praise it every time he eat it. I must thank Alka for suggesting this wonderful sweet and Avisha & Madhvi for sharing their regional special with us


To all my ICC members, please link your Varo post to Mr. Linky.

Carrot Paratha | Quick Lunch Box for Kids | Announcing Kid's Delight - Holiday Special!

Carrot Paratha was something that Amma had made for Konda during my SFO trip. I had asked Konda to decide on a menu for her lunch during my absence so that lunch packing gets easy and stress free for Athamma or Amma, whoever was planning to make.

When I came back both of them were telling me of this carrot paratha that Amma had made for Konda's lunch. It came during discussion one too many times. Still I never came around making it. Finally today though it was a Saturday they were working because of Children's Day celebration. So I had to plan for both snacks and lunch.

Boys also had their sports day celebrations. Chinnu won first place in running race, while Peddu was part of the Relay team. Apart from these Chinnu was in the Bunny March. We were so upset that we couldn't send Peddu for the March as he is still weak. But we all went  for  the program. Both the boys were given their medals, which they wore through the whole day.

So in all that hurry, I managed to make these Carrot Paratha for Konda's lunch. Amma told me that the grated carrots have to be sauteed before mixing in the flour.

Let's see how these are made!

 Grate the carrots, heat a pan with 1 tsp oil, saute cumin seeds, carrot, coriander leaves

Saute few minutes along with Salt to taste, Chilli powder and garam masala

 Mix the masala to the flour

 Knead into a soft dough using little water as required.

 Dust well and roll out into a big paratha. Cut out using mould you have into small parathas.

Heat a pan, grease with oil. Cook these on both sides.

Cook as many as your kids eats, allow to get cool if the lunch is going to be cold one.

Pack it right away..This stays very good till evening, I haven't tried beyond that. You don't require a side dish along with this if you are serving to kids.

Ingredients Needed:

Wheat Flour - 1 cup
Salt to taste
Water for kneading

For Masala

Carrots, grated - 1 long
Coriander leaves handful
Salt to taste
Cumin Seeds - 1/2 tsp
Red chili powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 1 tsp

Method to prepare:

Grate the carrots, chop the coriander leaves.

Heat a pan with 1 tsp oil, add the cumin seeds. Then add the grated carrots, coriander leaves along with chili powder, salt and garam masala.

Saute for few minutes until the carrots are slightly gets cooked.

In a wide bowl, take the flour, add salt and the masala. Mix well.

Slowly add the water to knead into a soft dough.


Dust with flour and roll out into a big paratha. Cut out into small parathas.

Heat a tawa, grease with oil. Cook the parathas on both sides.

Pack the parathas for the kid's lunch.

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I know the Kid's Delight Finger Food Round up is still pending but somehow things just went on. Will be doing it next week. Meanwhile, please send in this month's theme entries.


Announcing this month's Kid's Delight theme is which Holiday Special

Please check out the rules and send in your entries either through the entry form or through email to spicingyourlife@gmail.com by 15th December 2010.


By Holiday Special it means you can send in any special dish that you may prepare for your children for the Holidays! It is all your innovation in play

Looking forward to your entries.

Onion Podi Dosa, Karam Dosa ~ 101 Dosa Varieties!

It was a late afternoon in the summer of 98, when I was studying a course in computer. Along with my two friends we decided to eat at the neighboring hotel. Tiffin are quite common at all times but eating out was not so common then. I used to get my regular 100 Rs as pocket money. Amma has been giving me since I started college. Not that I spent much other than the petrol for the two wheeler.

Having decided to eat, I was apprehensive if parents would object to me eating out. We were never encouraged to eat out and we never even thought of doing something without their knowledge. But are there times as first always right. I think it was one of those firsts. Of course until much later, I never confessed to having indulged in a sinful feast on dosas back from institute.

I have always been fond of dosas, be at home or outside. So it was natural that I order a Dosa variety. Browsing through the menu card, my eyes kept going back to the Podi Dosa on the menu. Being so crazy of the podi that Amma makes and dosas in general, I was at lost imaging how yummy it was going to be. Believe me, the dosa that came finally to my table, kept to its fantasy!

It was beyond words can express my joy I felt devouring every bit of that dosa and couldn't get it out of my system for a long time. Imagine my misery, enjoying something so delicious, yet unable to share that joy with Amma as it was an illicit dealing..:)

Share I did, many years later. Still Amma was candid enough to ask where I had that. I had to gulp the details and just tell her how it was made. The long lost happiness finally came in when I was able to recreate the magic at home. Of course for all the flowing adulation I am bestowing on this, it is natural this type is a common fare at most homes, still it was something that had caught my attention. And if even after nearly a decade and half, if the mind feels the satiation, I am sure it was very delectable.
 

The trick lies on browning the onions to the right colour and then spreading the podi over it

I must say this most surely falls under the Bachelor feast as it is something one can do within minutes, provided if one can assemble the required ingredients in short time.

There is no ingredient at all.
 

Get yourself a bowl of Dosa batter.
Your dose of podi or Gun powder as it is called at our place
Finely chopped onions.
A dollop of ghee/Clarified butter

Heat a dosa pan, spread a ladle of batter as you regularly do, sprinkle chopped onions. Sprinkle oil on the sides
Once done, flip on the other side, allow it to cook. Simmer for couple of mins for the onions to get browned.
Flip it back to the original side. Sprinkle the podi/ spiced powder over the dosa, pour the ghee over it (the ghee should be hot for it to spread evenly)

Transfer and just eat!

Wasn't that quick? Believe me it is surely heaven on a plate!

Next one on the plate is a simple Karam Dosa, which is same as the Erra Karam Masala Dosa but even simpler!

Chop Onions finely, mix in Red Chili powder, salt to taste. Mix well

Pour of ladleful of Dosa Batter, spinkle a spoon of this Onion, Chili mix over the top. 

Flip onto the top side down for it to get cooked. Once done turn it back again.

This is different from the Erra Karam Dosa as that was ground, while this is even more quick!

Hope you enjoyed these simple yet very satisfying Dosa varieties!