Fresh Ginger is an essential ingredient in almost all of my everyday savory dishes.As fabulous as its health benefits are ,ginger is superb in variety of cooking,even in desserts.Gingerbread Cookies with hint of fresh ginger are adored favorites. These fascinating pancakes with peppery and lemony flavors of fresh ginger and drizzle of light pomegranate syrup,would make any breakfast a treat.Ideally served with pure maple syrup,is also perfect with the pomegranate syrup.Besides ginger,the molasses is the next unique component in these pancakes.
Molasses,the healthy Sweetener
A byproduct of sugar processing,the molasses is rich in iron and calcium ,its another healthy sweetener that works fantastically in baked goodies.Substitute molasses for sugar. One cup of molasses equals 3/4 cup of sugar.
Adapted from Kevin's Original recipe Makes about 6-8 medium pancakes Ingredients: 1 cup whole wheat flour(fine ground) 1 teaspoon baking powder(alum free) 1/8 teaspoon of baking soda 1 teaspoon fresh grated ginger 1/2 teaspoon cinnamon 1 cup skimmed milk 1 Organic egg 2 tablespoon molasses 1 tablespoon Organic butter,melted
Method Sift together the flour, baking powder,cinnamon and salt in a large mixing bowl.In another bowl,whisk egg along with milk ,molasses,brown sugar and ginger . Mix both wet and dry mixtures. Heat non stick pan on medium flame. Grease it lightly with oil . Ladle about 3 tablespoon of the batter onto pan for each pancake. Cook until the top is bubbly and bottom is dark brown, flip, and continue cooking for about 30 seconds.Repeat the same for the rest of the batter.serve with pure maple syrup or light Pomegranate syrup.
Light Pomegranate Syrup Bring 2 cups of good quality pomegranate juice to a slow boil with 2 tablespoon of light brown sugar or 1 tablespoon of Agave nectar.Now stir in a teaspoon of Organic corn starch in a 2 teaspoon of water and pour it in the cooking pomegranate mixture while stirring constantly.Cook for a minute and turn off the heat.Serve the syrup with pancakes .
Research has shown vegetarian diet is a better defense against disease than the Non-vegetarian.But if you can't let go of the meat, then its best to choose lean meat ,that's low in saturated fats(leading cause of heart disease).Lean meat are good source of nutrients like protein, zinc, vitamin B12, and iron.Read more about Lean meat among WHFOOds. Kofte,the spiced meatballs are a popular meaty delicacy in the Arabian and South Asian Cuisines.In Mona's remarkable Kofte recipe,the meat is seasoned to perfection and cooked in gravy with curry spices.This is certainly a very appetizing side dish ,the dry mango(amchur) powder(available in South Asian Stores) adds a smack to the meat,drenched in the gravy the meatballs soak up all the goodness of spices.
Recipe adapted from Mona's Amchur-Harimirch wale Kacche Gosht ke Kofte Makes about 15-18 walnut size meat balls. Ingredients For Kofta(Spiced Meatball) 1/2 lb(250 grams) 99% lean meat(Beef\Veal\Lamb\Goat\Chicken\Turkey),minced 1/2 teaspoon Turmeric(haldi) 1/2 teaspoon red chili(sukhi mirch) flakes 1/2 teaspoon hot red chili powder(lal mirch) 1/2 teaspoon Dry Mango powder(amchur) 1/2 teaspoon each of ground cumin(zeera) and coriander(dhania) 1/2 teaspoon Salt few leaves of fresh cilantro or mint ,chopped
For Curry 1 large or 2 medium onion(about 1 1\2 cup),chopped 1/2 cup low fat yogurt or Greek yogurt 1/2 teaspoon cumin seeds 1 clove garlic ,minced 1/2 inch fresh ginger,minced 1/2 teaspoon Garam Masala(Mix of ground cumin,coriander,cloves and cinnamon) 1/4 teaspoon turmeric 1/2 teaspoon hot chili powder 1/2 teaspoon salt 2 green chillies few curry leaves. 2 teaspoon Extra virgin olive oil or canola oil
Method Process and roll the meat balls Blend together all the meat ball ingredients in food processor or blender until well combined.Transfer in a bowl.Make walnut size balls with the mixture and set aside.
Mona's tip on storage and freezing :The balls can be made ahead and stored in a freezable ziploc bags or containers.Thaw before cooking.
Cook the Curry and Meat balls Saute onions in a teaspoon of oil until caramelized brown.Add the ginger and garlic,saute for a minute or two before adding rest of the spices(turmeric,chili powder and garam masala).Saute for 2-3 minutes.Reduce heat ,slowly stir in the yogurt.cook on low heat for a minute.Puree the mixture in a blender while adding a 1 1/2 cup of water. In the same pan add another teaspoon of oil,curry leaves and green chillies,when it starts to splutter,slowly pour in the onion mixture.Bring to a slow boil,carefully drop the meat balls.Cover and simmer for 20-25 minutes until the meatballs are cooked through.Serve warm with Whole grain Naan or pita.
Prevent Cross Contamination After handling raw meat\poultry,be sure to wash hands thoroughly and also the containers,cutting boards or knives the meat was in contact with.
Old man winter's is knocking on the door.With bare trees,chill in the air,the brilliance of sun is at least intensity.While bundling up in woolly attire essentially protects us from outside ,a warm soothing meal nurtures the body from within to pull through the cold season.
The butternut squash is among the staple winter squashes available through the season.A member of pumpkin family butter squash has smooth almost buttery texture,that makes it ideal in soups and stews.The lightly sweet taste of the squash is a good complement with the spices and the tang from the Greek yogurt used in this warm nourishing soup.
Recipe: Roasted Butternut Squash Soup with Greek Yogurt Ingredients 1 medium butternut squash 2 cups vegetable broth 1 cup low fat Organic Greek Yogurt 1/2 a medium onion(about 1/4 cup),finely chopped 1/4 teaspoon of hot chili powder 1 clove garlic,peeled and finely chopped half-inch fresh ginger,peeled and finely chopped 1/2 teaspoon sea salt few leaves of fresh herbs, sage or rosemary Few toasted pumpkin or squash seeds for garnish 2 teaspoon extra virgin olive oil
Method
To Roast the Butternut Squash Cut the squash in to half lengthwise, lightly brushed with cooking oil, and place cut side down on a baking sheet.Bake at 375F for 45 minutes or until softened.The roasted squash can be used in variety of different ways just as the pumpkins.The roasted seeds are good for snacking or making pesto sauce or garnish on the soup as in this recipe. To make the soup Heat the oil in a medium pan,saute the onions for a minute,add the garlic and spices(chili powder,ginger and garlic),saute another minute.Blend this onion mixture with the 2 cups of roasted butternut squash,salt and fresh herbs while adding 2 cups of broth until smooth.Return the mixture back to the pan and bring to a slow boil.Reduce the heat and stir in the yogurt.Simmer on low heat for 2 minutes.Serve warm with some toasted pumpkin or squash seeds and some more Greek yogurt on top.And a whole grain bread on side. Share your the heart warming "Soups for Happy Soul" at Monthly Mingle hosted this month by Sunshine mom.
It took several trials until I found this easy way to slice the pomegranate with all the arils intact and without spilling the precious juices over board.Cutting down the middle like an orange isn't as stainless as the following method that is more clean and elegant procedure to slice up the piece of heaven.
1.Cut the top section with a sharp knife(use a smaller fruit knife if you have one)
2.Observe the ridges that separate the compartments of the seeds.Make a cut along the white ridges all the way from top to bottom. 3.Slowly put apart the sections of the fruit to what appears like a flower.
Now its much easier to separate the arils from the inedible white pith.
Pom Yo! I feast on these with a dollop of fat-free Greek yogurt(Chobani or Okios)
Too many tears have flowed. Too much blood has been shed. All of us have a responsibility to work for the day when the mothers of Israelis and Palestinians can see their children grow up without fear; when the Holy Land of three great faiths is the place of peace that God intended it to be; when Jerusalem is a secure and lasting home for Jews and Christians and Muslims, and a place for all of the children of Abraham to mingle peacefully together as in the story of Isra, when Moses, Jesus, and Mohammed (peace be upon them) joined in prayer. - President Obama Can food bring people together?.Evidently it does ,irrespective of our faiths and beliefs who can resist these delectable pastries?.In short food brings joy ,mends relations and fosters love. Pastries for peace is a food event organized by Rosa of Rosa's Yummy Yums to bring peace in Middle East through the most loved "Pastries".4 days past the deadline of the event,I'm late in making the post,but I'm hopeful dear Rosa would accept this late entry.
Coming to the pastry I fell in love with instantly,the Rugelach.These morsels of love are a traditional treat for Rosh Hashanah, the Jewish New Year.Made with cream cheese , butter and fruity filling these are totally addictive.I use the naturally sweet dates combined with dark chocolate and cocoa,these are not overwhelmingly sweet,the crust is melt-in-the-mouth delicious despite cutting down on half the butter and using lower fat cream cheese.A perfect treat for any holiday.
Ingredients 2 cups whole wheat pastry flour(or use fine ground wheat flour) 8 ounce low fat cream cheese, at room temperature 4 tablespoon unsalted butter, at room temperature 1/4 teaspoon kosher salt
For the filling 6-8 medium Soft Dates(or use a cup of any fruit preserve) 1 teaspoon unsweetened Cocoa powder 1/2 cup dark chocolate,chopped 1/2 cup toasted pecans or walnuts 1/2 teaspoon ground cinnamon
Method Make the Dough Sift the flour and salt into a bowl and set aside. In a stand mixer fitted with the paddle attachment or a food processor, cream together the butter and cream cheese on medium speed, about 2 minutes. On low speed, mix in the sifted dry ingredients(flour mixture) until just combined. Scrape down the bowl as needed to blend evenly. Wrap the dough tightly and chill until firm, 15–20 minutes. On a lightly floured surface, roll the dough to an even thickness of 1 inch and fold in thirds, like a letter. Wrap the dough and let it rest for at least 1 hour and up to overnight in the refrigerator. To make the filling Combine the toasted nuts,cinnamon and chocolate, if using, in a food processor and chop, pulsing the machine on and off, until an even, coarse paste forms.Add the dates and blend until well combined. Shape and Bake Preheat the oven to 375°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. Divide the dough into 4 equal pieces and roll each into a 10-inch round. Spread one-fourth of the filling over each round,then cut each into 16 or fewer wedges depending on the size of the pastry desired. Roll the wedges up starting with the wide end. In batches, bake until the cookies are a light golden brown, rotating the pans as necessary to bake evenly, 25–30 minutes. Transfer to wire racks and cool completely before serving.
The aroma of finest spices,flavor of fresh herbs,elegance of fragrant basmati rice and tenderness of succulent meat ,make biryani the most glorified dish of the city of Hyderabad.No daawat(party) is complete without this phenomenal Biryani.
Biryani derived from the Persian word beryan meaning fried or roasted is prepared with variety of meat and seafood in South Asian and Arabic Cuisines.A common and easy method is to bring together cooked meat and rice("Pakki biryani").A more enticing biryani is the "Kachchi" Biryani were the spiced meat and rice are cooked together.I for one started with variety of Pakki Biryanis until last Eid I mustered the confidence to prepare the "Kachchi" Biryani Hyderbadi style.Keeping in the mind the essentials from the expert cook I have known in my khaandan(family),the attempt was rewarding and I'm glad to be sharing the secrets of the perfect biryani :
*Use a meat tenderizer to quicken the cooking process of meat.Papaya is considered the best natural tenderizer.Marinating overnight is also effective in tenderizing the meat. *As the cooking time is over an hour its important to choose a heavy bottom wide skillet to prevent any burning. *Marinate the meat for at least 3-4 hours. *The lid of the skillet should be a good fit.Use the dough seal for the lid of the skillet to let the flavors infuse completely.To make the dough seal mix a cup of wheat flour with water enough to form a firm dough.Use this dough to tightly seal the container. *Rice should be cooked just partially(al-dente) with a bite to it,before layering on meat.Also choose a good quality basmati rice.Don't go for cheap brands. *The layering of meat and rice should be prompt.Do not allow rice to cool. *And finally use fresh ground spices and herbs for the most flavorful biryani *I also add some spice sauteed vegetables although not authentic. A quick video lesson from Bade Miya,who has been cooking biryani as long as he can remember.
Recipe Serves 4 Ingredients 4 cups (1/2 kg) Long grain Basmati rice(I use Zafrani brand,very good quality) 1 tablespoon papaya paste(Meat tenderizer) 2 lbs (about 1 kg) Lamb\Mutton cut in medium pieces,most of the white fat trimmed. 1 tablespoon Ginger garlic paste(use fresh minced for best taste) 1 1/2 cup Thick Yogurt or Greek yogurt(low fat) 1 tablespoon fresh Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala) 1 cup fresh cilantro(coriander) and mint,coarsely chopped 2 medium Onions,thinly sliced 1 lime,juiced 3-4 whole green chillies(optional) 1 teaspoon hot chilli powder 1 teaspoon turmeric 3 teaspoon salt pinch of saffron dissolved in 2 tablespoon warm milk 3 tablespoon Extra Virgin Olive Oil or canola oil 1 tablespoon Puree ghee
For the optional Vegetable layer : Saute vegetables like french beans,carrots and cauliflower with some salt and spices.
Method Marinate Meat Clean the meat of any excess white fat. Run through some cold water and pat dry. Marinate cleaned meat with yogurt and other spices for 3-4 hours(or overnight).If keeping overnight,get out of the fridge(thaw) for about 2 hours before cooking. Fry Onion and Partially Cook the Rice Rinse the rice in cold water 3-4 times and soak rice for 15 minutes. In a large heavy bottom skillet heat the oil and add onions and pinch of salt. Saute until golden brown ,strain and set aside. In the same skillet add about 8 cups of water along with whole spices(cinnamon and cloves) and salt and bring to a boil.Drain all the water from soaked rice and carefully add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its half cooked with bite to it(al-dente). Layer and Slow cook the raw meat and rice While rice is cooking gather all the ingredients(the marinating meat,fried onions,chopped herbs,lime juice and saffron milk) to make the layers promptly while the rice is hot. When rice is half cooked,drain all the water using a colander.Return the skillet to the stove on medium high heat.Lay the all of the marinated meat evenly on the bottom. Sprinkle half of the fried onions,lime juice and the herbs all over.Now spread half of the partially cooked rice,then make a layer of sauteed vegetables over the rice and spread the rest of the rice over the vegetable layer.The sprinkle the saffron milk all over along with the remaining lime juice,fried onions and herbs.Finally the pour the ghee all over. Cover and seal using the prepared dough.Cook on medium high heat for 25 minutes then reduce to medium heat and cook for another 25 minutes.Let rest for 30 minutes before removing the seal and mixing the layers of rice ,vegetables and meat. Make this a complete Nawabi meal serve Bagara Baigan on side and Double Ka meeta for dessert.
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