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Cavena

I got to taste a wonderful new grain Cavena, naked oats. It is a healthy hulless oat which is gluten free and high in protein.

As for the texture, it tastes like bulgur wheat and corn kernels because it has a chewy nutty flavour. It is a nice rice substitute, a little bit of this grain is very filling. It is a delicious addition to salads and soups. Cavena can also be added into breads and muffins as an oats substitute; toast, cool and grind before adding. Ground toasted Cavena mixed with breadcrumbs can be used for coating and frying i.e. fish.

Here is the nutritional analysis an interesting chart. It has more dietary and soluble fibre, protein and omega fats. To make this grain simply put 1 cup of Cavena into 2 to 2 1/2 cups of water with a pinch of salt (this is optional) and bring to a boil. Cook covered in low heat for 40 minutes till the water as absorbed. It doesn't get overcooked as the texture of this grain is soft and chewy.

1 tbsp olive oil

1/2 tsp cumin seeds

1 bay leaf

2 tbsp onion

1/2 cup carrots

1/4 cup pepper

1/4 tsp salt

1 cup cooked Cavena

Heat oil add cumin seeds, bay leaves and onion. Then add carrots, pepper, salt and sauté. Add the Cavena once the carrots are cooked to taste. Serve hot.

This rice of the prairies is sold in Canada and it will be available in the US do check it out and enjoy including it in your diet.

Swiss potato pancakes rösti (Roesti)

2 cups grated potatoes boiled a day before

2 tbsp buter

1 tbsp onion to taste

salt to taste

Boil about 3 medium sized potatoes a day before preparing and keep it in the fridge after it is cools. If potatoes are boiled and made right away it will be starchy. On the day of preparing peel the potatoes and grate using a coarse grater not a fine grater.

Slice the onions thin and leave aside. Melt the butter in a frying pan add the onions and sweat them until it is soft. Add the potatoes and salt stir. Press to make a flat cake and fry over medium heat until it is has a golden crust on the bottom. Don't stir once you press it into a flat cake.

When the bottom is golden put a plate on top and flip the pancake. Then slowly slide the pancake back on the pan with the golden crust on top and cook for about another 15 minutes pressing down on low medium heat.

The potatoes should be golden and crispy on the outside. Turn it to a plate, cut wedges and serve.

Recipe is adapted from various recipes on the net and videos. This goes to AWED Switzerland and simple and in season.

Red kidney beans curry

Red kidney beans (Rajma) curry

1 cup before soaking or 1 can of red kidney beans

1 tbsp oil

3 tbsp onion

1/4 cup tomatoes

1 tbsp curry leaves

1 green chillie chopped optional

1/2 tbsp garlic

1 tsp ginger grated

1/2 tbsp chillie powder

1/2 tbsp coriander powder

1 tsp garam masala

1/2 tsp turmeric powder

1 tsp salt to taste

1/2 cup water

garnish coriander leaves chopped

I used a can of red beans, if using dried soak overnight before cooking.

Heat oil add onions, curry leaves, garlic, ginger and saute. Add the tomatoes and saute. Add all the spices and the beans.

Add water and cook covered in low medium heat till the beans are cooked well. Mash the beans a little and cook for a few minutes, if you like more gravy add more water. Garnish with coriander leaves if using.

Serve it with roti or rice.

Learn & master photography plus shrimp noodles

I have the pleasure of introducing this wonderful new product learn and master photography. Photography captures memories of our lives and is certainly one important component of blogging as we all know. I believe pictures teach us to appreciate life and nature.

A quote from the book "The question is not what you look at but what you see" P. 5

The chapters in the book supplement the entertaining sessions in the DVDs that clearly explains every detail we need to know to master this skill. It is a wonderful tool not only for beginners but also for advanced users to refresh their memory and refer to.

There are simple assignments with tips throughout which are encouraging for self learners. Colourful pictures throughout the book make it interesting and teaches very visually.

The DVD sessions are broken up into detailed parts that show everything clearly as though you are right there and all the questions are answered well. On the DVDs in addition to having explanations inside the studio the instructor has sessions on location where he goes out to places to capture images at different types of locations. He explains how to take various types of images in all types of settings. The pictures he has taken are available in RAW files that come on 2 CDs to study and see for ourselves.

There is also an online community with forums to ask questions from the instructor to clear up any other questions we may have. It will help us take all types of photographs in all types of conditions.

Learn and master photography teaches every detail from the history of photography, the basics such as tool you need, cleaning and holding the camera properly. It also teaches hard to understand concepts in clear explanations such as f stops, shutter speed, depth of field, focal length, aperture, ISO, using all types of light, white balance and lots more; using language and images that make it easy to understand.

Mastering photography is a learning process and you don't need an expensive camera for this. This product is in my opinion the only tool you need to learn this universal language.

An image speaks a thousand words so lets learn it today.

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If you would like to order please click the image and enjoy.

Here is the recipe for the noodles that goes to fast food noodles event

1 pkt frozen noodles

2 cups boiling salted water

2 tbsp oil

2 eggs

2 tbsp onion

1 tsp garlic

1/2 cup carrot

1/2 cup celery

1/2 cup shrimp

1/2 tsp chillie powder

1/4 tsp turmeric

1/2 tsp salt

1 tbsp oyster sauce

1/4 cup green onion

Put the noodles in the boiling salted water and bring to a boil then off the cooker and keep it covered for 2 minutes, and drain the water.

Heat tbsp of oil fry the eggs and keep a side. Add tbsp of oil and saute the onions, garlic and add the shrimp. Add the spices and vegetable then add the eggs, oyster sauce, noodles and toss. Off the heat and add the green onions. Leave it covered for a little and serve the noodles hot.

I am really benefiting from this product hope you will too, do take advantage of this offer and enjoy for yourself or give it as a gift.

Stir fried tofu

2 tbsp oil

1 pkt (about 400g) tofu cut into 1" cubes

1 to 2 green onion chopped

2 garlic cloves chopped

1 tsp peppercorns

1 tsp sugar

1 tbsp oyster sauce

1 tbsp soya sauce or 1/4 tsp salt to taste

Using a mortar and pestle grind the peppercorns and sugar, keep aside.

Heat oil fry the tofu until all sides are golden. Add the green onion and garlic toss it with the tofu. Then add the pepper, sugar, oyster sauce, and soya sauce or salt to taste. Coat the tofu and serve hot.

This can be eaten on its own, as a side, mixed with rice or noodles or used as a filling for savouries like spring rolls.

Asparagus potato soup

1 to 2 tbsp olive oil
1/4 cup onion

1 tbsp garlic

1/2 tsp ginger grated

1 bunch or 2 cups asparagus cut into 2"

1/2 cup potatoes cubed

1 maggie soup cube *

3 cups water

1/4 cup cream

*if not using soup cube add any type of stock water i.e. vegetable or chicken flavoured OR add salt, pepper and a pinch of cumin to taste.

Heat oil saute onions, garlic, asparagus, ginger then add potatoes. Add the soup cube with water and simmer in low medium heat covered till the asparagus and potatoes are cooked.

Remove from heat and cool, then puree in a blender. Return the soup back to cooker and bring to a boil and add the cream.

Serve hot, it is optional to garnish each serving dish with cream.

This goes to souper sunday, fast food at bon appetite, no croutons required, healthy summer and simple and in season. Mentioned as #1 on top 10 soups.

Quinoa with vegetables

1 cup quinoa
1 1/4 cup water
1 soup cube vegetable or chicken*
2 tbsp oil
1/2 cup carrots
1/2 to 1/4 cup beans
1/4 cup celery
1/4 cup cabbage
1/4 tsp chillie powder to taste
salt is not necessary as the soup cube as salt

Rinse and drain the quinoa using a sieve.

Boil the water add the soup cube, then add the washed quinoa. Quinoa swell more than double its amount when cooked so put in a big pan. Simmer in low heat for about 15 to 20 minutes until it is cooked and water evaporates. It will be soft, use a fork and fluff the quinoa before stir frying.

* I used maggie soup cube, can replace the water with stock so it is the correct measurement.

Heat oil add the vegetables and chillie powder if using and stir fry until it is cooked to preference. Add the cooked quinoa and toss to blend with the flavours. Serve hot.

This goes to WWC Quinoa for dinner, no croutons required, kid's delight colourful healthy meals, hearth and soul 44 and souper sunday.

Bitter melon crocodile

This was very simple... I cut the mouth part of the bitter melon and opened it. For the feet I put pieces of bitter melon and curry leaves around it. I also placed rocks around the crocodile. For the eyes I used peppercorn.

Steak pan fried

1 lb beef boneless cut into slices

1/4 tsp chillie powder

1/4 tsp pepper ground

1/4 tsp turmeric

1/4 tsp cumin ground

1/4 tsp coriander powder

2 tbsp soya sauce

1 tbsp tamarind pulp and 3 tbsp water

1/2 cup onion

2 cups mushroom slices

Pulp the tamarind with very little amount of water. Cut beef into thin slices and marinate with all the spices for about a day.

Heat oil and fry on medium high heat the onion, mushrooms then keep aside.

Add more oil if needed, then add the steak pieces and fry each side for a few minutes then lower the heat cover and cook till the meat is cooked according to taste. Put the onions and mushrooms over the meat and keep it covered for a few minutes before serving.

As tamarind gives these fried steaks a flavour it goes to MLLA #34 at Desi soccer, garnishing event.

Winter melon curry

1 tbsp coconut

1/4 tsp mustard seeds

1/2 tsp cumin

1/4 tsp fennel

Dry roast and grind all the ingredients and leave aside.

1 tbsp oil

1 tbsp onion optional

1/2 tsp garlic optional

1 green chillie optional

1 1/2 cups winter melon or ash gourd

1/2 tsp chillie powder or more to taste

1/4 tsp turmeric

1/2 tsp salt

Heat oil in medium high heat. If using onion, garlic and green chillie add and saute. If not add the roasted ingredients, winter melon pieces cut into cubes or smaller and the spices.
Cook in low medium heat till it is fully cooked and the spices are blended.

This goes to hearth and soul, treat your eyes, c for curry and CWS mustard seeds.

Tamarind rice

1 1/2 tbsp tamarind in 1/4 to 1/2 cup hot water

2 tbsp vegetable oil

1/2 tsp mustard seeds

1/2 tbsp urud dal

1/4 tsp asafoetida powder

2 to 4 red dry chillie

1 green chillie sliced

1/4 tsp turmeric powder

1 tbsp curry leaves

2 cups cooked rice at room temperature or chilled

1/2 tsp salt

2 tbsp coriander leaves garnish

1 tbsp cashews roasted garnish

Leave the tamarind pulp in the hot water for about 10 minutes squeeze to take out the liquid, add more water and squeeze to remove more liquid and discard the pulp.

Heat oil in medium high heat add mustard seeds then add urud dal, asafoetida and red dried chillie. Lower the heat to medium, add green chillie, turmeric, curry leaves. Add the cooked chilled rice and press with a back of a spoon and keep stirring to make sure there are no lumps. Add salt and tamarind liquid, increase the heat and stir fry for about 2 to 3 minutes until the spices are blended. Keep stirring the rice to make sure there are no clumps and to avoid burning the bottom of the rice.

Add the coriander leaves and mix. Garnish with cashews and serve hot.

This goes to food palette series brown, CBB chettinad special.

Samosas fried savoury pastries

March 22, 2011 This post was featured on FoodBuzz Top 9

Samosas are perfect for any tea party. These savoury snacks are participating in the Foodbuzz, Kelly confidential and Electrolux tea party top 9 takeover to fundraise for Ovarian cancer research.

Please support by joining this cause when you click their site and choose an outfit for the party Electrolux will donate $1 towards this cause you don't have to pay anything.

1 1/2 cups flour

1/2 tsp salt

5 tbsp vegetable oil

5 tbsp water or more if needed

oil for frying

Mix the flour with salt. Add oil a tbsp at a time and mix to make it like crumbs. Then slowly add water tbsp at a time and knead till the dough comes together to form a stiff ball.
Knead the dough on a board for about 10 minutes until it is smooth. Coat with oil, cover the dough and leave aside for 1/2 hour.

Divide the dough into 12 parts and roll it thin into a circle, then cut into two parts. Filling can be anything you prefer, the filling I used is below. Place the filling and fold it into a triangle, use water to seal if needed. This makes 24 samosas.

Heat oil about 1" high then reduce the heat to medium hot and fry the samosas until it is golden brown. If using a wide pan can fry a few at a time. Increase or decrease the heat depending on if it is browning too much too fast, samosas need to be fried slowly till it is crispy.

Meat and potato filling

1 cup minced meat

2 cup boiled mashed potatoes

2 tbsp oil

1/2 tsp cumin seeds

1/4 tsp carom or ajwain seeds optional

1/4 cup onions chopped

1/2 tsp coriander powder

1/4 to 1/2 tsp chillie powder to taste

1/4 tsp turmeric

1/4 tsp garam masala

1/2 tsp salt

1/2 cup chopped coriander

1 tsp lemon juice optional to taste

Vegetarian option

Avoid the meat and place vegetables such as carrots, peas, frozen vegetables and cook the same way.

Heat oil in medium high heat and stir fry onions, ginger garlic paste and meat. Mix and press the meat with a back of a spoon to separate the meat from clumping. Add the spices, cover and cook for a few minutes till it is done. Add the potatoes, mix and remove from heat. Add coriander leaves and keep it covered. Add lemon juice if using this is optional.

Remove the cover and cool the filling before inserting it in the samosas.

Tomato coconut chutney

1 tsp oil

1 tbsp onion

1 cup tomatoes any type

1 tbsp curry leaves

1 to 2 green chillie

1/2 tsp salt

1/2 tsp ginger grated

1/2 cups fresh coconut grated

1 tbsp tamarind pulp

1/2 cup water

tempering

1/2 tsp oil

1/2 tsp mustard seeds

1 tbsp curry leaves

1 dry red chillie broken without seeds

Heat oil and saute onions, curry leaves, tomatoes, ginger and green chillie. When tomatoes are soft add tamarind puree with water and coconut. Remove from heat when cool grind the mixture in a blender.

For tempering in another pan heat oil add mustard seeds. When the mustard seeds starts to pop add curry leaves and chillie pieces. Then add the tomato coconut mixture and remove from heat. Serve this chutney as a side with savoury snacks, semolina steamed cake (idly) or Indian pancakes (dosa).

Teriyaki stir fry

1/2 cup beef boneless cut into small slices *

1/2 cup carrots

1/2 cup beens

1/2 cup mushrooms

1/2 cup broccoli

1/4 cup onion

1/4 cup tomatoes

marinate

1/4 tsp chillie powder

1/4 tsp turmeric

2 tbsp teriyaki sauce

1 tbsp soya sauce

1 tbsp ginger garlic paste

1 tbsp tamarind pulp

* Can use chicken, mutton, tofu cubed, seafood or paneer cubed instead of beef and marinate.

Marinate the meat for a few hours (1 hour or more depending on how much time you have).

Heat oil add meat without the marinate and fry. Add onions to the meat and saute. Add the vegetables then add the marinate and stir fry everything.

If the meat is not cooked to preference, keep it covered and cook on low heat.

Toss the stir fry with pasta, noodles or rice or it can be served as a side.

Carrot and milk sweet

2 cups grated carrots

2 cups milk

3 to 5 cardamom pods lightly crushed

1 tbsp ghee

2 to 3 tbsp brown sugar or granulated sugar

1 tbsp raisins

1 tbsp nuts cashews, pistachios or almonds

Put carrots, milk and cardamom pods into a heavy bottomed pan and in medium heat cook for 1/2 hour; stirring occasionally. When the milk evaporates, increase the heat a little if needed and remove from heat.

In another flat bottomed pan heat the ghee, when it is hot add the cooked carrots and stir fry for about 5 minutes until it looks like a paste and comes together, this will make the carrots a deep orange colour. Add the sugar, raisins and chopped nuts and cook for about 2 minutes.

Increase the amount of sugar, raisins and nuts to taste. Remove from heat and serve warm with cream which is optional or serve cold.

Pages

Cavena

Swiss potato pancakes rösti (Roesti)

Red kidney beans curry

Learn & master photography plus shrimp noodles

Stir fried tofu

Asparagus potato soup

Quinoa with vegetables

Bitter melon crocodile

Steak pan fried

Winter melon curry

Tamarind rice

Samosas fried savoury pastries

Tomato coconut chutney

Teriyaki stir fry

Carrot and milk sweet

Giveaway and My other site