Sunday, January 23, 2011


Lotus root works very well in south East Asian cuicxsne. If goes well with crisp vgeta bles, quick cooking and sleight of hand seasoning. It shows up all over japancese, Chinese, singaporea and other cuisines. We made a beautiful miso soup with just spring oions, nori, edamame beas and discs of lotus root floating in which was soul food of a higher order. This recipe is not the usual stir fry but it’s very quick and lovely. Just make sure you have all your ingredients ready- prepped before you start cooking. You can ear it plain or with rice or noo – dles.


½ Cup shelled, de-veined prawns (optional
½ cup prepared lotus root (see tip)
½ cup water chestnuts
3 spring onions
¼ cup bamboo shoots
½ cup shiitake mushrooms
2 tablespoons grated ginger
½ cup hot stock
1 tablespoon sugar
2 tablespoons light soy sauce
½ cup white wine
2 tablespoons peanut oil

Slice the spring onions finely, saving the green bits for garnish. Soak the shiitake mushrooms in boiling water for 10 minutes, then squeeze, discard the stems and slice as finely as you can manage. Slice bamboo shoots as finely as you can. Clean, peel and quarter the water chestnuts. Slice the lotus root into 1 mm slices. In a very hot wok, heat the oil and as it begins to smoke, throw in the ginger, chestnuts, white part of the spring onions, bamboo shoots and mushrooms. Stir briskly, then add the wine and stir briskly, then add the wine and stir for another 2 minutes. Throw in the sugar, soy sauce, give it a stir and then add stock and lower the heat slightly, still stirring. After about 2 minutes bring the hear up to very high, throw in your prawns and lotus root and again, briskly stir for about 3 minutes until the prawns are just dome. Serve immediately with a crack of pepper if you like.
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My Sindhi in-laws lotus lotus root or ‘bhee’

With not enough fanfare I think there are even some among them who Claim to not like it that much Imagine Somewhere between a cucumber (it s even called kamal kakdi) and a pata to the lotus root is bursting with vitamins pretty on the inside – it makes anything you put it in look great too.

So on occasion, I used to beg my sisters – in – law to make me some and having received it, I’ d sit in a lonely corer and eat it by myself, hissing menacingly, Gollum-like , at any- one who dared approach the precious bhee. We now use bhee in our home cooking. This is an approximation between two sindhi bhee recipes. The in – laws use tons of tomatoes, cooked down to a thick puree and I think that is the key to making it delicious. In this recipe , the bhee is fried to a crisp so it adds crunch to the recipe. But you could also just prepare it (see tip) and add it with the rest of the vegetables.


250 gm lotus root
4 large tomatoes
2 potatoes
2 teaspoons ginger garlic paste
½ cup chopped coriander leaves
1 teaspoon coriander powder
2 teaspoons jeera powder
½ tsp garam masala powder
½ tsp turmeric powder
1 cup green peas (optional)
1 tablespoon yoghurt
Chillies add salt to taste

Wash and peel the lotus root cut them Into 2 mm discs. Drain and reserve. Puree the tomatoes, peel and slice the potatoes into ½ cm thickness. Heat oil in a pan and fry the lotus root discs until they turn golden and are cooked through. Remove from the pan and reserve. In the same oil, fly up the ginger and garlic paste and add the tomato puree after 2 minutes. When the puree begins to hicken, add half the chopped coriander, the spice powders, yoghurt, chillies and salf. Stir around and throw in a splash of water, but not more than ½ cup. Cover and leave to cook on low until the veg-etables are cooked. Then throw in the fried lotus toot and the rest of the coriander and serve immediately.


Store the root in water if not using the same day. The root has to be peeled to remove the tough, fibrous skin. Wash thor – oughly after slicing to remove silt. Boil for 5 minutes in either vinegard water or with a pinch of sodium bicaarbonae to soften before cooking

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Monday, November 22, 2010

Healthy Meal Ideas

Have a list of healthy meal ideas on hand is a great way to set yourself up for success with your healthy eating plan. I like to keep track of all of my favorite healthy recipes in a binder so that I have them on hand whenever I need to plan and prepare a meal. Here are a few healthy meal ideas for your collection:

Taco Salads
I love taco salads because they are a great way to eat lots of fresh vegetables along with healthy beans. Use romaine lettuce as your base, then add on top chopped tomatoes, cucumbers, cilantro, chives, corn, olives, salsa and guacamole. I love using the salsa and guacamole as the dressing, but feel free to add on a little bit of dressing if you need to (just make sure it is a healthy option).

Homemade Soup
Soup is a great way to get lots of high-nutrient foods into 1 meal. I love to use tomatoes, spices, and bullion for the soup base. And then I throw in several types of beans and whatever vegetables I have on hand. The most common vegetables that I use are: onions, carrots, celery, zucchini, green beans, peas, cabbage and/or squash.

This is a meal that is a little out-of-the-box, but it is great for parties or movie nights. I prepare big trays of finger foods, and if you plan ahead you can make it fun and healthy at the same time! Some of my favorites munchies include a big veggie tray with cucumbers, bell peppers, celery, broccoli and cauliflower, served with hummus or a homemade Greek yogurt ranch dip. Other items may include small cheese slices, vegetable pinwheels, black bean dip with homemade baked tortilla chips, and/or chopped fruit.

Baked Potatoes
Putting together a baked potato bar can be a great way to have a healthy meal, just be careful about the toppings that you add to your potato. I prefer to have a healthy chili available, because it is a great way to add flavor and sauce without piling on the butter and sour cream. Other healthy potato toppings include: chives, salsa, guacamole, and/or a little bit of cheese.

If you are running short on healthy meal ideas, remember that most recipes can be adjusted to be more healthy. Try cutting back on the fat, adding in more fruits and vegetables, and decreasing the unhealthy ingredients to make any meal more healthy.
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Monday, August 30, 2010

Dosa upma


  1. 4 dosas cut into small pieces
  2. 2 tsp oil
  3. 1 tsp mustard seeds
  4. 1 tsp blackgram dal
  5. 1 tsp bengalgram dal
  6. 1 onion chopped
  7. 2 green chillies slit
  8. Few curry leaves
  9. Finely chopped coriander leaves

Heat oil, add mustard seeds. When it splutters, add blackgram dal, bengalgram dal, curry leaves and green chillies. Add onions and fry for 2 minutes. Add the dosa pieces and mix well. Sprinkle little water and cook covered for 2-3 minutes on low heat. Add chopped coriander leaves and mix well.

Serve hot with chutney or sambar.
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Thursday, August 26, 2010

Aloo cheese rice

  1. 2 boiled and chopped potatoes
  2. 1/2 cup grated cheese
  3. 2 tsp oil
  4. 1 tsp cumin seeds
  5. 1 small onion chopped
  6. 1/2 tsp turmeric powder
  7. 1 tsp vangi bhath powder
  8. 2 cups cooked rice
  9. Salt to taste
  10. Finely chopped coriander leaves

Heat oil, add cumin seeds. When it splutters, add the onions and fry for 2-3 minutes. Add potatoes, turmeric powder, vangi bhath powder and salt. Mix well and add cooked rice. Slowly coat the rice with the masala without breaking it.

Cook for 2-3 minutes and add coriander leaves and cheese. Mix well. Garnish with more cheese.

Serve with raita of your choice.

Sending it over to Nags for her MM:Ravishing rice recipes event started by Meeta
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Sunday, August 22, 2010

Chocolate and Kahlua truffles

  1. 300g good-quality dark chocolate, chopped
  2. 1/2 cup (125ml) thin cream
  3. 50g butter, chopped
  4. 2 tbs Kahlua coffee liqueur
  5. 1/2 cup (50g) Dutch cocoa

Combine the chocolate, cream, butter and coffee liqueur in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally with a metal spoonfor 5 minutes or until chocolate and butter melt. Pour into a small container or bowl. Place in the fridge for 3 hours or until completely set.

Place the cocoa in a small, lidded container (such as a lunchbox). Use a melon baller or teaspoon dipped in hot water to scoop out balls of chocolate mixture and place directly into cocoa. Gently shake the container to cover truffles with cocoa. Cover and place in the fridge until needed.
To serve, gently shake each truffle to remove excess cocoa and place in individual paper cases. Serve with tea or coffee.
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Friday, June 25, 2010

Roast Healthy Cod For Family Dinner

Pacific Cod is a popular fish for many reasons. It is delicious, nutritious, and versatile. Pacific Cod is known for having a lot of necessary nutrients as well as high amounts of protein. Its moistness and flakiness make it a delicious meal option. You can cook it by frying, sautéing, steaming, poaching, or baking it, and add whatever flavors you wish, making it an extremely convenient dish. All of these options work with the texture of Pacific Cod, which is firmer than some fish. This species is managed well so that it is not near extinction and it is sustainable, making it an even better seafood option.

An excellent recipe to cook at home with Pacific Cod is to roast it with vegetables and mint. Between the fish and the vegetables, it is a healthy choice for your family, and the mint adds a refreshing flavor.

First, make sure you have all the necessary ingredients on hand. You will need:

4 fillets of skinless Pacific cod
4 tablespoons of extra virgin olive oil plus a little extra oil for drizzling
1 bunch of scallions, cut into 1 inch pieces
2 medium zucchini cut into 1/2-inch-thick semi-circles
1 package (9-ounces) of frozen artichoke hearts, thawed out
1 cup of frozen peas, thawed out
1 head of romaine lettuce, thinly sliced
1/4 cup of water
1/4 cup of mint leaves, coarsely chopped
salt and pepper to taste

Before you start chopping the above ingredients, go ahead and preheat your oven to 450 degrees Fahrenheit, warming it up for the fish. Place the 4 fish fillets on a baking pan and drizzle the fillets with 1 tablespoon of the olive oil, sprinkling salt and pepper on top for seasoning. The fillets should go in the oven for about 8 to 10 minutes so that they are cooked through but not overdone.

While the fish is cooking, you should cook the vegetables. In a skillet on top of the stove, heat the other 3 tablespoons of olive oil. Add the scallions, zucchini, artichokes, and salt and pepper to the hot oil, stirring them while they cook. After about 5 minutes of cooking the scallions, zucchini, and artichokes, add the peas, romaine lettuce, and the water, stirring everything together. Cover the skillet and let everything cook until the zucchini is tender. Turn the skillet off, stir in the mint, and spoon the vegetables over the cooked fish, drizzling with additional olive oil. Enjoy! You have just cooked an easy, delicious, and incredibly nutritious dish right in your own kitchen. Feel free to vary the recipe as you wish by adding or substituting different vegetables depending on your likes.
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