Archive for the Category ◊ Food ◊

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• Monday, October 08th, 2007

I love vegetables, thanks to my mom who made that habit on me. Especially I like to eat green vegis like Beans, Avaraikai, spinach, herbs which are very rich chlorophyll good for you. Going Green is good for health. Going green can help reduce your risk of cancer, protect your heart, trim your waistline, and even make you happier.

Bean Poriyal

Crisp green beans make for a great side dish. Bean’s Poriyaal is one of my all time favorite. Easy to cook, doesn’t take a lot of time at all. You can see beans poriyaal served in most of authentic wedding lunch. Here is my quick Bean Poriyal recipe for you to try it out.

Ingredients:

Fresh green beans 2 cups, chopped finely

Mustard Seeds (as needed)

Half cut Onion

Urad Dal 1/4 tsp

Dried Red Chilli 1 or 2 halved

Fresh grated coconut 1 tbsp , for garnishing

Oil 1/2 tsp, Salt to taste

Method:

- Heat oil in a pan. Pop mustard seeds.

- When they start to splutter add urad dal and Red chilli.
- Add onion to it. Let it fry until light redish color.
- After that add the beans, sprinkle little water and Mix well.
- Cover and cook for 8 – 10 minutes or until the beans are cooked.
- Add salt as needed and Finally garnish with coconut and serve hot with any meal.
I also like to try out some recipes from American Cancer Institute. They suggest really neat items good for our heart.


Green Beans with Tomatoes and Herbs

This recipe incorporates delicious sautéed tomatoes and aromatic herbs, adding lots of flavor without additional fat. The onion provides sweetness and, combined with garlic, add a variety of phytochemicals to this colorful dish.
green beans with tomatoes and herbs
Tasty Green Bean Saute

Ingredients

1 tsp. extra virgin olive oil

1 small onion, minced

2 garlic cloves, finely minced

1 large ripe tomato, diced, or 1/2 can (7 oz.), diced tomatoes, drained

1 tsp. minced fresh basil (or 1/2 tsp. dried)

1 tsp. minced fresh oregano (or 1/2 tsp. dried)

3/4 lb. fresh green beans, trimmed, or 1 package (10 oz.) frozen green beans,

thawed Salt and freshly ground black pepper, to taste

Preparation:

In a nonstick skillet, heat the oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic, tomato, basil and oregano. Cook for 2 minutes. Add the green beans, cover and cook for 6 minutes, until the beans are crisp but tender. Add salt and pepper, to taste.

Makes 4 servings.

Per serving: 54 calories, 2 g fat (<1 g saturated fat), 10 g carbohydrates,

2 g protein, 3 g dietary fiber, 7 mg sodium.

I always like to sprinkle my blogs with foodie ones, now and then especially with dishes I liked the most. Because I am fond lover of great healthy food. Hope you can try and let me know how you like it.

Sources: American Cancer Insitutue email. Photos from web.

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Author:
• Tuesday, June 05th, 2007
I was just finishing up with my lunch which is the simple and most satisfying meal of all time ever, THE CURD RICE. A question suddenly popped in my mind. Why didn’t I ever thought of writing about it at all these days and started punching my keyboard.

  Nothing can beat or replace the cool refreshing fulfilment feel this simple and easy meal can provide to one. Its the all time favorite meal for almost all south Indians especially around the Brahmin’s community since its a pure veg. meal. I can’t recollect a single soul in my life I know off who Deny’s to eat the Curd Rice.  

 
Its served as a full meal in poor man’s hut whereas has the last part meal in rich man’s bungalow. It is there in every occasion. It served at last meal in the marriage feast as well as last part in the funeral meal. Without curd rice, no occasion meal ends. In feasts, Curd Rice is taken after Rasam Rice which helps in digestion and also tries to give the Curd rice better essence with more stronger appeal and cools down the stomach after a spicy meal.Curd rice also prepared and distributed in temples are so gracious to have as prasadam.

 

 
One wonders how come just the Curd rice can be a full meal?! I can assure you, its been full satisfying meal for years for many mainly for school going kids and office going adults.

 

 
I can still remember those days when my mom just fills my school tiffin carrier with fresh made curd rice for my lunch with my favorite pickle. It still follows with my wife now filling my lunch box with same refreshing curd rice no different in taste than my moms. There is no age bar for this meal. Some might not like chapati and some might not like idlis but nobody can so “NO” to Curd Rice.

 

 
Its the only meal which doesn’t need a big chef to prepare it and one doesn’t even have to know anything about cooking. Its totally no brainier to make this meal. Its so easy to make this meal which makes you feel good especially in the hot summer days, there is debate about it.

 

 
Curd Rice can be prepared in freshly cooked Rice(not warm) or one day old rice by simply mixing it to the Curd with some salt or no salt for a plain taste. I prefer to take it without salt to get the sweet taste of curd. It can be made rich by adding nuts, friuts like grapes, pineapple and spices like mustard to have little more taste added to it. It can also be prepared in vermicelli(samiya) which gives a different taste and feel.

 

 
This meal is the only one that can go with any kinda of side dish whether its simple pickle or heavy curry. Simple mavadu pickle(mango pickle) or lemon pickel goes well with it. Its the meal which certainly won’t upset your stomach anywhere, anytime unless its tainted. Its the no hassle meal which can be found all around the globe.

 

 
CURD RICE et all is the only simple meal which can satisfy anybody without any bar. Its not a mouth watering meal but mouth wowing meal!!!
 
 
I strongly feel that Curd Rice might have a long history going beyond the South Indians favorite idlis, vada, sambar and dosas. For idlis and vada, you need lot of preparation but for Curd Rice no preparation needed. Also idli and sambar can’t go places where Curd Rice can go all over. Its there in all places whether its hut or palace.

 

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