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Sobrassada Stuffed Squid... the 3 S... like in Superb, Savory and Seasonal! Yes, it might look...

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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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My apologies but this post will be in Catalan. It's for a good cause: Catalan bloggers get together...

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Ed Kenny talks Hawaiian Food

I've been a fan of the restaurant Town in Kaimuki since I first dined there back in 2008. I always make a point of visiting whenever I'm in Honolulu.

Ed Kenney is the chef and owner, and a great voice for sustainability in the food system. He's very approachable, in fact you'll see him shopping at the farmers market most weekends. He also has his finger on the pulse of what's happening so on my last visit I got a sat down to chat with him about the local Oahu food scene and since I'm heading back tomorrow, I thought it's about time I shared this interview...

What do you think would surprise most people about the food scene here?
We have different kinds of visitors, the Cheesecake Factory here is the highest grossing location in the world. Then there are the Opentable people who look for places to eat before they even get here, but it's still a small group. People know the chains and the upper crust spots, but what makes it really amazing is the middle range and finding out about that takes a motivated foodie traveler. It's the middle range that's so diverse. And the diversity is blossoming.

What are your thoughts on the food truck trend? Any trucks you particularly like or patronize?
There have always been food trucks, it's beach thing, people get out of the ocean dry off and want to get something to eat. But the culinarily driven ones are new. It's a stepping stone, also it adds diversity, Zaratez, from LA tacos. Melt is run by Nobu alums, so fine dining is going more approachable. Soul Patrol, Sean's a good friend. The food is excellent. It's heavy stuff. Camille's on Wheels is run by a home cook, and it's got a really homey feel. Deep dish pies with flaky crust, fusion tacos. I haven't been to Eat the Street yet because I'm working that night.

So where should the visiting foodie dine?
The Pig and the Lady, Plancha, some of the pop up roving restaurants have young passionate, creative chefs.

Which chef or restaurant impresses you these days?
Mark Noguchi at He'eia Pier. (Note: More on Hee'eia Pier after my next visit)

How would you describe Town for people who haven't been?
We're very italian. The regional manager of Gucci comes to Town every time he visits and says 'This is not Italian but it is the essence of Italian food' and that's because because we have an Italian sensibility.

What should visitors not miss when they come to Hawaii, in terms of ingredients?
We can grow everything here, I'd like to think native Hawaiians would grow arugula today. Our locally grown vegetables even non-native ones are great. Paia hand pounded taro. We use it in breads and in dough. We slice and pan fry it crispy on the outside and mochi like inside. We've had invasive seaweeds, so it's good to eat those! Cooking with seaweed is like adding the sea to a dish.

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.

New Italian Cookbooks 2011

I'm not sure any other cuisine can top Italian, when it comes to comfort food. While Italian cookbooks are a dime a dozen, three really stood out for me this year and are nice enough variations to warrant adding to your collection if you're an Italian food fiend like me or give them as gifts.


Cucina Povera
was sure to strike a chord with me, because I lived in Florence for 6 months. It is written by ex-pat Pamela Sheldon Johns and it shares a way of life, of not wasting anything and eating frugally. In the book you'll meet all kinds of people from Italy who cook and garden and make things from scratch. The recipes are for some things you may already know about like Ribollita and Pappa al Pomodoro (and if you don't, then by all means you need this book) but also more obscure recipes that you are unlikely to encounter in a restaurant.

Recipes you'll want to try include Tuscan Cornmeal, Kale and Bean Soup, Stewed Peppery Beef Cheeks, Farmyard Crostini (finally a use for giblets!) Plum Jam Tart and Ricotta Cake.







The family I lived with in Italy ate very formal meals, I don't remember a single one course meal. But they do exist and that is what Piatto Unico
is all about. The book shares hearty, comforting dishes many that are particularly perfect as we head into Winter. Recipes are divided into chapters like Prime-Time Pastas, Minestrone and Other Big, Bountiful Soups and Braises and Stews.

Recipes you'll want to try include: Asparagus Spinach Crepes with Taleggio, Thick Chickpea and Porcini Soup, Escarole, Anchovy and Cheese Salad.












Another noteworthy book is Rustic Italian Food. This is satisfying and lusty food, not fussy food although many of the recipes do take effort and are not just weeknight jobs. It's filled with homemade breads, pastas, salumi, pickles and preserves. They all demand the use of top quality ingredients. It's written by a restaurant chef, but designed for home cooks.

Recipes you'll want to try include: Spaghetti in Parchment with Clams and Scallions, Eggplant Lasagnette Alla Parmigiana, Veal Breast 'al Latte' with Fried Sage, Cold Farro Salad with Crunchy Vegetables

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.

Pears in mulled cider

Given how much leftover wine we have in the house (I'm also a wine writer for those of you who don't know) I normally poach pears in red wine but I tried them again the other day in cider and I'm not sure I don't prefer them that way. It seems to preserve the pear flavour better. (You could also use an off-dry perry, of course)

This is a great way to use those greenish brown conference pears which never look very appealing but have a superb flavour. You want them not quite ripe enough for eating but not rock-hard either. I'd pick them out by hand rather than buy a bag of them even though they tend to be cheaper that way. You can tell the stage they're at by pressing the top of each pear gently by the stem. There should be a tiny bit of give.

A great dessert for when you've had an indulgent carb-laden main course like a pie!

Serves 4

4 evenly sized, not quite ripe conference pears
330ml medium dry cider
4-5 heaped tbsp unrefined caster sugar
A fine strip of lemon peel + a little lemon juice to taste if needed
1 small cinnamon stick
Pouring cream or vanilla ice cream to serve

Keeping the pears whole remove the peel carefully with a small sharp knife, leaving the stalk on. Fit them side by side in a medium-sized saucepan and pour over the cider. Add enough water to cover the pears. Remove the pears from the liquid and set them aside.

Add 4 heaped tbsp of unrefined caster sugar and place the pan over a low heat until the sugar has dissolved. Taste the liquid and add a little extra sugar if you don't think it's quite sweet enough (ciders vary).

Return the pears to the pan along with the lemon peel and cinnamon stick and bring the liquid to the boil. Turn down the heat, cover the pan and simmer for about 45 minutes until the pears are soft. Remove them carefully from the pan with a slotted spoon and transfer to a shallow glass dish.

Remove the lemon peel and cinnamon then turn the heat up and boil the remaining liquid by about two thirds until thick and syrupy. Check for sweetness adding a little lemon juice if needed. Pour the syrup over the pears and leave to cool.

Serve just warm or at room temperature with double cream or vanilla ice cream and some crisp home-baked biscuits or shortbread.

Oh, and a happy Thanksgiving to my American readers. I suppose this should have been a pumpkin pie really but I'm sure you've got zillions of recipes for that. This might make a nice change ;-).

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.

 

Technorati Tags: Gun powder,idly podi,idly milagai podi,Podi FOR RICE,podi for dosa,idly,dosa podi,spicy powder for idly,dosa . side dish for idly,dosa.