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maryamlikesyoutu · 5 years ago

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Here, make some PHỞ GÀ and feel better.

PHỞ GÀ Recipe by your friend Maryam Tu

What you’ll need for your stock

-Whole Chicken, free-range. The best kind of chicken is a what we call a “walking chicken” it’s obviously free-range hence the name, but it’s a little leaner than the sort of chicken you’d get in a western supermarket. I’s not injected with water or sodium. Try one of the Asian supermarkets, if you can, ask them to cut the feet off for you. Otherwise, you just cut them off at the joint yourself when you get home. If you can’t get your hands on a “walking chicken” any whole chicken will do the trick.

-Two large onions, preferably yellow

-Large nub of ginger, about 4”

-3-5 star anise

-1 large stick of Saigon cinnamon (if you only have domestic cinnamon sticks, that’s fine but the taste will be slightly different.)

-Black Cardamom pod

-Coriander Seeds, about 1 teaspoon

-Daikon Radish, halved and peeled

-Fish Sauce (Red Boat is my favorite) you’ll need about 1 tablespoon for stock, but if I’m keeping it real, you’ll add more because you’ll make this soup to taste. Honestly, anytime I write that you put more than one tablespoon of anything into anything, esp. fish sauce, people bust aneurysms.

-Rock Sugar (if you can’t find rock sugar, white or brown is fine) about a tablespoon. More to taste.

-Salt

-Banh Pho (fresh or dry FLAT white rice noodles) If you get them dry, please soak them in cold water for at least 4 hours before you cook them according to package. If you get them fresh, soak them in cold water as you’re setting out to make your soup.

-a tea ball or a spice ball to keep your toasted aromatics in.

*PLEASE NOTE

If you decide to skip my seasoning spices and use a pre-packaged spice mix for Pho, it’s all good. Do what’s right for you, if you can though, try this technique as it’s going to make a big taste difference*

What you’ll need for garnish

-Green Onions (the technique I use is to slice them at the green leafy bit off and then slice that into thin strips, I soak those in cold water until they curl up. I then take the whites of the scallion and chop thin rounds)

-Bean Sprouts (I like mine blanched for about 1 minute in boiling water and then strained)

-Dry-fried shallots (don’t make these, or you could… but you could buy them and save yourself the time and grease)

-1 red onion or 2-3 shallots sliced thinly (use a mandolin)

-Culantro (no, not a typo) it’s also referred to as ngò gai or sawtooth cilantro (looks like a sawtooth dandelion green) You don’t need this, but you’ll be glad you got some

-Cilantro

-Coriander Leaves

-Chili peppers (Chef’s preference; Bird’s eye, Serrano, Jalapeño, Fresno) whatever just slice thin and diagonal.

LIMES

Hoisin Sauce

Sriracha

On to the method…

Toast your cinnamon, black cardamom, star anise, and your coriander seeds in a pan. Swirl them around for an even toast, you want them to start releases their aromatics without burning. This will take about 2 minutes on high heat. Set aside.

Take your onions and ginger (peels on) and roast them over an open flame. I use our bbq in the yard to do this, but if you have an electric range, you can make a foil “plate” and set it directly over your coils and char them that way or under your broiler. Yes, CHAR. You want them to blacken and to start releasing some sugars and juices. Once Charred, remove them to a butcher block and remove the skins on the onion and peel the charred skin off the ginger. Give them a little rinse and return to a bowl, set aside.

Peel your daikon, halve it and quarter if it’s a longer piece.

You’re going to need a large stock pot. Not a 4 quart or 6 quart cast iron, a large stockpot. Bring 6 liters of water to boil.

Take your chicken and give it a good scrub with some corse salt, inside and outside. I don’t use the innards of the bird for my soup, but I do leave the neck for more flavor in my stock. Feel free to omit. Once your bird is scrubbed, rinse thoroughly and trim excess fat around the cavity. I cut into the breast plate of the bird to partially split the breast plate, but not all the way. This allows for neater removal of the carcass when it’s poached through.

Now that your water is boiling, lower your chicken into the stock pot, keep it on boil for 5 minutes. Add your charred onion/ginger. Add your daikon. Add your spice ball or seasoning packet and lower your heat to simmer.

Start skimming. You want a clean broth. Skim the scuzzy foam from the top with a fine mesh skimmer ( also sold at your friendly Asian grocery store) and skim the schmaltz off the top. Here’s a little pro-tip, if you can get the schmaltzy goodness aka dat yummy af chicken fat into a bowl on it’s own; take some scallion bulbs with about an inch of the green leafy part and let them live in that bowl of fat. It’ll infuse and elevate that rendered fat to a finishing condiment for your beautiful bowl of pho later. Anyway, SKIM. Make it clean, almost like a consommé.

Your soup is going to simmer for at least an hour before you pull out your chicken and your veggies. Take this time to cut up your garnishes between SKIMMING YOUR SOUP. I made a few notes on how I like to garnish above.

Remove your veggies and discard. Remove your tea or herb ball. Take your chicken out and let it rest in a bowl, covered with saran or plate, for 30 minutes at least. Once cooled, either shred or chop meat and set aside.

While you’re resting your chicken. Season the soup. Add your fish sauce, rock sugar, and salt. TASTE YOUR SOUP. Honestly, I’m giving you a very rough measurement guideline in this recipe. You need to taste your food while you’re cooking it, otherwise it might not be that good y’all. Here’s the other part of this sentiment, ADJUST TO TASTE. You know what this means, do not play.

When your chicken’s cut or shredded, when your stock is ready and adjusted to your taste (sorry, I’m petty) when your herbs are all cleaned, chopped, plated and ready to go; Make your noodles. Noodles should be the last thing that you make, because if you’ve been soaking them like I noted at the beginning of all this, it’ll only take you 2-3 minutes to boil them.

GET YOUR BOWLS OUT. Start with noodles in your bowl first, layer chicken, then broth, then add green onion, leafy veggies/ bean sprout, and sliced red onion or shallot. Add your dry fried shallots, and sliced chili pepper.

Additional dressings are lime juice, quick pickled red onion, hoisin, and sambal or sriracha, and the scallion-infused schmaltz for all you overachievers.

Enjoy and just think, you can unlock another bonus level and hmu for the ginger fish sauce recipe that a lot of Viet folx use to dip their chicken in when eating this pho.

I’m fairly certain I left something out, or you’re going to have some questions. Just let me know. xo

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thegutlessfoodie · 5 years ago

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That Comforting Mindful Vegetarian Meal - Done Anyone who knew me as a child would describe me as a "happy, chubby, bubbly girl". I wish they had thought before using those words. They always made me think I was fat. So as I grew into becoming a woman, the pressure to be thin was over whelming. I tried every diet & exercise plan on the planet & like most fad diets, they failed me. It was only after I lost my stomach did I realize how stupid I was! I had fat. I was not fat. One can lose fat but never one's identity. I was & always will be Natasha Diddee - thin or fat. Had I been able to see into the future & known that I'd lose my stomach & find it hard to gain weight, I wouldn't have punished myself into so many unnecessary diets. And so today, I made comfort food. Food that on many diets, isn't allowed. But I made this for thin & fat Natasha. Just because I'm worth it Clockwise : 1. That Matar Aloochi Bhaji/Peas & Potatoes I tempered oil with cumin seeds, curry leaves, dried red chillies, ginger-garlic pastes & onions. I added in salt, turmeric powder, red chilli powder, fresh coriander & cooked peas & potatoes in this till done. Just before switching off, I added in more fresh coriander & freshly scraped coconut 2. That Tadkewaali Mungdal/Tempered mungbeans I pressure cooked skinless split mungbeans in salted water along with asafoetida, curry leaves & turmeric powder. Once done I churned & simmered I tempered ghee with only garlic, curry leaves & green chillies & poured it into the simmering lentils 3. That Freshly Steamed Rice 4. Those whole wheat parathas 5. That Salad 😂 :Onions & lime I have lost the fat at a great price, but I have gained the sense to know that there is a difference between being fat & having fat. In our world, there are more people who'll be hard on you than you can handle so it's important to go easy on ourselves & treat ourselves with simple pleasures that make us happy. Don't you agree? (at Pune, Maharashtra) https://www.instagram.com/p/B8G3He1gqjU/?igshid=1dxyz2ff1l3p3

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lindafrancois · 5 years ago

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Measures To Take During COVID-19 If Have Diabetes

It was December 2019, when China reported an outbreak of a new virus. This infectious virus was named as novel coronavirus or COVID-19. As COVID-19 continues to spread in India and globally. It is important for each one of us to take the necessary precautions to help prevent infection and spread of the virus.

Individuals over 60 years of age and those with pre-existing medical conditions, including diabetes, are at the increased risk for complications. As a result, many changes in our daily lives are being recommended in order to minimise the spread of COVID-19.

Truweight cares for the community, hence as an indirect line of care for individuals affected by Pre-diabetes and Diabetes. Educates about how to manage diabetes during COVID-19 and take that extra precaution to minimise the virus spread and at the same build immunity to fight with it.

Have you checked your immunity levels?

Check Your Immunity Level Now

Diabetes during COVID-19 are one such concern that we will talk today giving you certain guidelines to follow during this lockdown period at home.

Nutrition And Gut Health

Eat a balanced diet and try to eat at least 4-5 different fruit and vegetables a day. Consuming nutrient dense foods is one of the integral components of diabetes management.

It is important for individuals with diabetes to consume a balanced diet to keep their blood glucose levels stable and build immunity.

You can think about the Truweight Plate concept that consists of:

50% Vegetables & Fruits: Consume 4-5 servings of Vitamin C rich fruits and green leafy vegetables

25% Complex Carbs: Consume whole wheat Roti, Brown Rice, Millet preparations, etc

25% Protein: Consume a variety of Dals, Legumes and Beans, Non Veg – Eggs, Chicken and Fish.

The American Academy of Nutrition and Dietetics recommends foods rich in nutrients such as proteins and vitamins like A, C, E, Zinc to strengthen the immune system.

Load your body with Vitamin C rich and seasonal fruits like oranges, sweet lime, muskmelon, papaya, etc. You can simply squeeze lemon over a salad, soup, dal or snack.

Include orange coloured foods in your diet that are rich in Vitamin A. Foods like carrots, pumpkin, sweet potatoes’, etc are few of those.

Zinc promotes healing, protein synthesis, growth of immune cells. Food groups that can supplement your body with Zinc are pumpkin seeds, beans, chickpeas, almonds, cashews, and products fortified with zinc.

Minimise intake of highly processed foods like white bread, white pasta, and other refined flour preparations.

Utilise Indian Superfoods like Turmeric, Ginger, Garlic, Cinnamon, Fenugreek Seeds, Curry leaves, etc in your dishes; they come with more than one health benefits.

Garnish your soups, smoothies, and salads with more than one seeds like sesame, pumpkin, etc to supply your body with essential fats.

Drink 20-30 ml of herbal decoctions daily to boost immunity (One decoction at a time, do not start all at once):

Boil 3 gm Turmeric powder in water to make a drink (twice a day, 15 ml each)

Fenugreek/Methi seeds 1 tsp & boil or 5 gm of Methi seeds powder in water (Sip throughout the day)

Boil 7-8 Curry leaves or 5 gm of curry leaves powder in water (drink this on empty stomach)

Probiotics & prebiotics have been shown to promote specific aspects of health like

Enhance immune system

Aid better digestion

Aids in weight management

Regulation of body temperature, etc in senior citizens which is required during COVD-19 especially.[2]

Consume curd and buttermilk during mid meals or along with your major meals to improve your gut health.

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Take back your Immunity with our Immune Booster Diet plan

Download Now

var referrerURL; referrerURL = window.location.href; function downloadURI(uri, name) { var link = document.createElement("a"); link.download = name; link.href = uri; link.click(); } function ValidateMobile(contact) { var exprMob = /^[1-9][0-9]{9}$/; return exprMob.test(contact); } jQuery("#downloadPdf").click(function () { pageBmiNumberVal = jQuery("#numberPdf").val(); pageBmiNameVal = jQuery("#nameInputpdf").val(); if (pageBmiNameVal == "") { jQuery("#downloadPdf").text("Enter your Name"); jQuery("#downloadPdf").addClass("shakeClass"); setTimeout(function () { jQuery("#downloadPdf").text("Start"); jQuery("#downloadPdf").removeClass("shakeClass"); }, 2000); } else if (pageBmiNumberVal == "") { jQuery("#downloadPdf").text("Enter valid phone number"); jQuery("#downloadPdf").addClass("shakeClass"); setTimeout(function () { jQuery("#downloadPdf").text("Start"); jQuery("#downloadPdf").removeClass("shakeClass"); }, 2000); } else if (!ValidateMobile(pageBmiNumberVal)) { jQuery("#downloadPdf").text("Enter valid phone number"); jQuery("#downloadPdf").addClass("shakeClass"); setTimeout(function () { jQuery("#downloadPdf").text("Start"); jQuery("#downloadPdf").removeClass("shakeClass"); }, 2000); } else { jQuery(".loader-03").css("display", "block"); var dataToSend = '[{"Attribute":"FirstName","Value":"' + pageBmiNameVal + '"},{"Attribute":"Phone","Value":"' + pageBmiNumberVal + '"},{"Attribute":"mx_referrer_url","Value":"' + referrerURL + '"},{"Attribute":"Source","Value":"Organic Online"},{"Attribute":"mx_Main_Source","Value":"Immunity pdf download"}]'; jQuery.ajax({ url: '//heroku.truweight.in/post_leads_to_ls', type: 'post', data: dataToSend, success: function (successResponse) { jQuery("#nameInputpdf").val(""); jQuery("#numberPdf").val(""); jQuery("#downloadPdf").text("Download Now"); downloadURI("https://truweight.in/wp-content/uploads/2020/03/7-DAY-DIET-PLAN-FOR-BETTER-IMMUNITY.pdf", "sample diet plan.pdf"); }, error: function (errorResponse) { jQuery("#nameInputpdf").val(""); jQuery("#numberPdf").val(""); jQuery("#downloadPdf").text("Download Now"); downloadURI("https://truweight.in/wp-content/uploads/2020/03/7-DAY-DIET-PLAN-FOR-BETTER-IMMUNITY.pdf", "sample diet plan.pdf"); } }); } });

Lifestyle

As per Govt directives, individuals are advised to stay indoors, most of outdoor traveling or activities have come to halt. We must keep ourselves engaged in indoor activities like doing daily chores, cleaning, cooking, maintain discipline in our wake, sleep cycle and meal timings.

Medications And Supplements

If any supplements or medications prescribed by the physician, continue the same. Do not change the dose of medicines without physician’s knowledge. Check if you can consult them online.

Discuss with the physician and take a multivitamin supplement daily one for a month.

You can supplement your diet with Vitamin D supplement (once a week for a month).

Discuss with your coach or physician to start with probiotic supplement like Darolac or Velgut.

Take Chyavanprash 0.5 tsp each in the morning & evening to manage your blood sugar spikes (only for Diabetes, there should be 30 mins of gap in your medication intake)

Sleep

Research suggests that adequate sleep helps in improving T cells (Immune cells) production in the body to fight against infections. We therefore advise an average 7-8-hour sleep.

Eating habits

Meals can be split in 3 Major meals and 2 snack meals, ideal gap between each meal should be 2-3 hours. Now that you are at home, you can practice early dinners, say by 8-8.30 PM.

Avoid smoking and alcohol intake, since these habits are detrimental to your health.

Stay Active

Increasing mobility in important for both diabetes and weight management.

Walking after each meal for 15 to 20 mins also helps in increasing blood flow and nutrient transport to body

Exercise

It is great if you can manage to walk for 30 mins in your apartment lobby or premises, veranda or inside the house.

Exposure of 30 mins to sunlight between 7 AM to 10 AM helps in improving Vitamin D in the body.

You can also practice simple Yoga asanas to improve flexibility in your body.

Stress Management

Lockdown may induce anxiety since we are not habituated staying indoors. Research has shown that anxiety and stress during the Isolation and Social distancing affects sugar levels.

Simple techniques of breathing, Pranayama and Meditation helps in controlling stress levels.

Other techniques like listening to music and reading books also help in coping with stress and anxiety.

Other Practice

Practice warm salt water gargling technique twice a day; morning and in the evening.

Diet Plan

TIMEPlan 1Plan 2Plan 3Plan 4Early MorningHerbal tea + Almonds(5) Ginger Tea + Walnuts(2) Sukku coffee/Fennel tea+ 1tsp seeds Sukku coffee/Fennel tea+ 1tsp seeds BreakfastIdli-3/dosa-2 + Mint chutney+1 cup sprouts/egg whites-2 Veg poha with lemon + 1 cup sprouts/egg whites - 2 Pesarattu or Dal chilla-2 + Tomato garlic chutney + 1cup sprouts/egg white-2Dhokla-5 pieces/Appam-2+Coriander chutney + 1 cup Chickpeas chatMid MorningSweet & Salt Nimbu Pani1 cup Papaya 1 cup Mixed fruit bowlVegetable Juice + Roasted seedsLunch1 cup bell pepper salad + 2 Wheat Roti/Brown rice -1 bowl + 1 cup Paruppu Rasam + 1 cup Veg poriyal Buttermilk (dried ginger powder)-200mlWheat roti-2/ Bhakri-2+Paneer matar subji 1cup + Mixed Veg salad - 1cup Buttermilk-200mlBrown rice pea pulao/brown rice khichdi – 1 cup chicken gravy/ rajma masala - 1cup + Cucumber raita - 1cupWheat roti -2 / millet roti – 2 Palak kadhi / palak paneer - 1cup + pickled veggies Buttermilk (dried ginger powder)-200mlEveningMasala tea - 1cup Boiled sundal -1cup / beet hummusGreen tea -1cup Roasted makhana -1cup / sprouts tikki - 2Green Tea - 1cup Boiled green pea / kala chana chaat-1cupLemon Tea -1cup Puffed millet bhel chat-1cupDinnerCabbage soup -1cup Wheat dosa -2 / ragi dosa -2 + Thoothuvalai Chutney - 3tsp + Sambar - 1cupMixed veg soup Thalipeeth-2/1bowlRagi porridge with buttermilk1 cup Sauteed Sprouts with veggies + Veg whole wheat upma/millet upma-1 bowl Soup - 1bowl Masala Dal -1cup Stuffed vegetable Roti – 2 + 1 cup RaitaBedtimeMilk with turmeric-1cupCinnamon and turmeric water - 1cupMilk with cinnamon turmeric - 1cupCinnamon and turmeric water - 1cup

Probiotic Recipes

1.Pickled Vegetables

Ingredients:

1⁄2 medium cauliflower, florets cut into small bite-sized pieces

2 medium carrots, cut on a sharp diagonal into 1⁄8” thin rounds

1 small white or yellow onion, sliced into very thin rounds

2 chillies, sliced into thin rounds

Garlic cloves, quartered – 6

Plain white vinegar or apple cider vinegar – 1 cup

Water – 1 cup

Salt – 1 tbsp

Honey – 1 1⁄2 tbsp

Leaf – 1 bay

Oregano – 1 tsp

Freshly ground black pepper

Instructions:

Pack the cauliflower, carrots, onion, jalapeños, and garlic into a quart-sized wide-mouth mason jar. Place the jar in the sink since you will be pouring hot liquid into it soon.

In a medium saucepan, combine the vinegar, water, salt, honey, bay leaf, oregano, and a generous amount of freshly ground black pepper. Bring the mixture to a simmer over high heat, then carefully pour the hot vinegar mixture into the jar. You should have enough to completely submerge the vegetables (and maybe a little extra). Tuck the bay leaf into the side of the jar.

Let the pickles cool to room temperature (about 1 1⁄2 hours) before gently tapping the jar to remove air bubbles. The pickles should be well pickled and ready to consume at this point. If you are not eating them right away, securely fasten the lid and refrigerate for up to a month.

2. Kambu Ragi Koozh / Ambali (fermented, vegan, gluten-free)

Ingredients:

Whole kambu or Bajra – 1 cup

Ragi flour – 1.5 cups

Water for cooking – 4.5 – 5 cups

Salt to taste

Chopped onion (Optional)

Instructions:

Soak the whole kambu or bajra for an hour.

Rinse and let it air-dry for a couple of hours.

Then use a mixer and grind to a coarse rava/broken grain consistency. Add water to the broken kambu. Add the ragi flour and mix well. Set aside till it ferments. Overnight does the trick.

Boil the water, add salt, and add the fermented grain mixture to it. Keep some more water aside.

In case the porridge becomes too thick, add water as required. Allow it to cook till it thickens and flour gels together. Set aside till it cools completely.

3. Fresh Turmeric Root and Mango Ginger Pickle in Lemon Juice

Ingredients:

150 gms Fresh Mango Ginger

150 gms Fresh Turmeric Root

1/3 Cup Lemon Juice (~5 Large Lemons)

4-5 Green Chillies (optional)

1/2 tsp Salt

To Store:

Clean, dry, air-tight glass bottle

Instructions:

Using a few drops of oil, grease your palms. This prevents the turmeric root from staining your palms.

Peel and chop the turmeric into thin slices. You can also julienne them.

Peel and chop the mango ginger into thin slices. You can also julienne them.

Cut the green chillies into 1/2′′ pieces.

Add the mango ginger slices, turmeric root slices, green chillies, lemon juice and salt to a clean, dry, glass bottle.

Use a spoon and mix well.

Close the bottle and let the pickle rest for 2 days.

Conclusion

Diabetes and COVID-19 are one such topic that has been discussed in the current period of lockdown. People with diabetes have to ensure that they are taking certain measures to manage their health because staying home and the lockdown is depriving us of certain availability.

While we have proposed certain guidelines for people with diabetes during COVID-19 pandemic. It is in your hands to provide your best to work on your health. Make sure to not risk your health during this period since all the medical services are dedicated towards the COVID-19 patients.

Even if you find difficulty with health, take good precautions to protect yourself from getting caught with COVID-19. As it is dangerous to overcome this virus effect if you have medical conditions like diabetes.

The pandemic could still go on for a while, but you cannot ignore your health or of anyone you care who has diabetes. For if you are not aware of, most of the fatalities of COVID-19 have had other medical conditions in them like diabetes, heart disease etc.

Do not be the person who regrets after the result. Make your life healthy and immunity as strong as possible.

The post Measures To Take During COVID-19 If Have Diabetes appeared first on Truweight Blog.

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letsanjaliposts · 5 years ago

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Try These Quick Breakfast Recipe To Enjoy Scrumptious Breakfast Everday!

Mornings are generally distressing hours of the day. You wake up, finish a few errands, quickly get ready and scramble for work or are caught up with sending your children off to school. Amidst all the franticness, our morning meal, which is the most significant meal of the day, regularly gets ignored or maybe avoided all-together. We’re attempting to ensure that you never miss breakfast again with some too simple and quick breakfast choices. You’d be astounded about the number of healthy breakfast options require almost no efforts when put into practices.If you are looking for a quick breakfast recipe then you are at the right place. From omelette, oats, salads to upma and cheela, we have you covered with various breakfast recipes, which are quick to make and healthy too. There’s likewise no compelling reason to restrict these healthy breakfast choices to the morning hours, companions. Expand your viewpoints and eat these 20 healthy breakfast foods to fulfil those breakfast-food yearnings throughout the day.1.Masala Cheese French Toast:

Prep time: 10 minutes

Cooking time: 20 minutes

Serves: 5 people

Ingredients For This Quick Breakfast Recipe:

2 tbsp Orient Asian Red Chilli Paste

1 tsp Mustard

2 Tbsp Mayonnaise

1 Spring onion

Few Coriander leaves

2-3 Basil leaves

1 Bunch Chives, small

3 slices White or brown bread

4 slices Cheese

4 Egg whites

Salt to taste

Olive oil

Method:

Herb paste: Use a blender to make a paste of spring onions, basil, coriander and chives.

Sauce paste: In a bowl blend OrientAsian Red Chilli Paste, mustard and mayonnaise.

Use a different bowl to whisk egg whites with some salt. Include the herb paste.

Take a slice of bread. Spread the sauce paste and place 2 cheese slices. Put another sauce covered bread. Repeat with other slices of bread. Chill for 2-3 minutes.

Plunge the bread-cheese sauce sandwich in the egg mixture.

In a skillet include some olive oil and cook the french toast till golden brown on the two sides.

Cut into fingers and serve.

2. Veg Sandwich:

Prep Time: 20 minutes

Cooking time: 15 minutes

Serves: 4 people

Ingredients For This Quick Breakfast Recipe:

Orient Asian Mexican sauce as required

10 slices white or brown bread

2 small/ medium potatoes, boiled and sliced

1 medium-sized beetroot, boiled and thinly sliced

1 cucumber, thinly sliced

1 small to medium onion,

1 medium tomato, thinly sliced

butter softened and at room temperature

Chaat masala as required

Black salt to taste

Methods:

Boil or steam the beetroots and potatoes till they are soft.

Once cooled, thinly cut the beetroot and cut the potatoes.

Peel and thinly cut the onion and cucumber.

Cut the tomatoes also.

Trim the edges of the bread slices if the need be.

Butter the bread slices uniformly and quite well.

Presently spread the Orient Asian Mexican Sauce to the slices.

Put all the veggie cuts individually.

Sprinkle the black salt and chaat masala on every single one of them or alternatively.

Place the other bread slices on these ones.

Cut into triangles and square shapes.

Serve veg sandwich promptly with tomato ketchup and the Orient Asian Mexican chutney.

3. Masala Dosa:

Prep time: 10 minutes

Cooking time: 45 minutes

Serves: 2 people

Ingredients For This Quick Breakfast Recipe:

For masala dosa batter:

2 Cups Rice (preferably parboiled)

1/2 cup Black Gram (Dhuli Urad)(split and husked)

1/2 tsp Fenugreek seeds

2 tsp Salt

For cooking dosas Oil

For the masala:

2 tbsp Orient Asian Indonesian Curry Paste

500 g Potatoes (peeled and cubed), boiled

1 1/2 cups Onions, sliced

2 tbsp Oil

6-7 Curry leaves

1/2 cup Water

Method:

Wash and soak the rice in one bowl and the dal and fenugreek seeds together in another bowl for 5-6 hours or overnight, contingent upon the climate.

Grind the dal mixture together to a smooth consistency. Next, pound the rice smooth as well and blend the two batters.

Add salt and water for a dropping consistency. Leave to ferment overnight or all the more relying upon the climate, till somewhat spongy.

Whenever thickened excessively, add a little water to thin a bit. Heat the skillet and brush oil over it. When extremely hot, sprinkle a little water over it, and quickly pour batter onto it, spreading it thin, with a roundabout movement.

This should be extremely quick and will require a touch of training.

In the wake of spreading the batter, bring down the flame and spill a little oil around the edges with the goal that it leaks under the dosa.

At the point when edges begin caramelizing a bit, pass a level spoon under it to ease the dosa off the skillet. Put the masala fill in the inside, and overlap the two edges over.

Prepare the masala filling:

Heat the oil in a heavy-bottomed container and include the Orient Asian Indonesian Curry Paste, onions, curry leaves, and saute over high warmth till the onions are somewhat transparent.

Include the salt and blend well, before including the potatoes.

Turn the potatoes around till mixed well, and include the water, and let it stew, for 2-3 minutes.

4. Uttapam:

Prep Time: 15 minutes

Cook Time: 35 minutes

Serves: 2 people

Ingredients For This Quick Breakfast Recipe:

Orient Asian Malaysian Curry Paste as required

360g Rice (parboiled)

90g Bengal Gram (dhuli urad) (split and husked)

1/2 tsp Fenugreek seeds

2 tsp Salt

Iron griddle or pan

Oil

Method:

Soak rice, dal and methi in water for 5-6 hours.

Grind fine, add salt and water that would be enough to create a dropping consistency and leave to ferment for 5-6 hours.

Heat the pan, and brush oil over it. When extremely hot, sprinkle a little water over it and pour around 1 cup of batter on to it.

It will spread a bit. After it is cooked for a minute, add 1 tsp of Orient Asian Malaysian Curry Paste.

At the point when the edges begin caramelizing a piece, pour oil around it.

Turn it over and let it darken on the opposite side as well.

5. Masala Oats – Easy Breakfast Recipe:

Prep time: 5 minutes

Cooking time: 20 minutes

Serves: 4 people

Ingredients For This Quick Breakfast Recipe:

2 tbsp Orient Asian Thai Curry Paste

Rolled oats 2 cups

Onion finely chopped 1 medium

Oil 2 tablespoons

Cumin seeds 1 teaspoon

Tomato finely chopped 1 medium

Salt to taste

Methods:

Heat oil in a non-stick skillet, include cumin seeds and let their colour change.

Include the Orient Asian Thai Green Curry Paste and onion, blend well and sauté till the onion is brilliant.

Include tomato and salt, decrease the flame, cover and cook for a few minutes.

Include rolled oats, four cups of water and cook for four to five minutes.

6. Savoury Oatmeal With Cheddar And Fried Egg:

Prem time: 2 minutes

Cook Time: 8 minutes

Serves: 1

Ingredients For This Quick Breakfast Recipe:

1 tbsp Orient Asian Indonesian Curry Paste

1/4 cup dry quick-cooking steel cut oats

3/4 cup water

salt and pepper

2 tablespoons shredded white cheddar cheese (add more if you like)

1 tsp coconut oil, divided

1/4 cup diced red pepper

2 tablespoons finely chopped onions

1 large egg

Method:

Stove Top Method: Bring water to boil. Include oats, decrease heat a little and let it cook for around 3 minutes until all fluid is absorbed. Turn off the warmth and mix in cheddar, a little spot of salt, and pepper.

Microwave Method: Place oats and water in a microwave-safe container. Line microwave dish with tissue paper to get any spills. Microwave at a high setting (however not the most elevated, around 8/10 power setting) at one-minute interims for a sum of 3 minutes. In the event that you need a milder texture, keep microwaving at 30-second interims. Give the oats a little mix between interims. At the point when the oats are done, mix in shredded cheddar, a little spot of salt, and pepper.

Heat a nonstick skillet with 1/2 teaspoon of coconut oil over medium-high flame. Include vegetables and Orient Asian Indonesian Curry Paste cook for 2 to 3 minutes, until they are tender. Spoon vegetables over cooked oats. Lessen warmth to medium.

Include the remaining 1/2 teaspoon of oil and fry an egg. Cook until the whites are not translucent and serve over oats.

7. Vegetable Salad:

Prep time: 5 minutes

Cooking time: 15 minutes

Serves: 2 people

Ingredients For This Quick Breakfast Recipe:

2 tbsp Orient Asian Sri Lankan Curry Paste

1/2 english cucumber, cut into quarters and then thickly sliced

2 large handfuls of cherry tomatoes, halved

1 red pepper, diced

1 not too ripe avocado, diced

1 cup of fresh basil pieces

1 small handful of parsley, chopped

1/4 cup of pine nuts, toasted

1 tbsp olive oil

2 eggs

Oil for frying the eggs

Method:

Mix all veggies, pine nuts, olive oil, Orient Asian Sri Lankan Curry Paste and salt together in an enormous bowl and toss well.

Heat a skillet (cast iron works extraordinarily) over medium flame and include a sprinkle of oil. At the point when the container is hot break both of the eggs into the pan. Include a little sprinkle of water to the skillet to enable the eggs to cook.

Remove the eggs from the skillet and serve over the plate of mixed greens once they are cooked just as you would prefer.If you would like to have a different don’t forget to check out our Indonesian Gado Gado Salad Recipe.

8. Tomato Soup With Poached Eggs:

Prep time: 10 minutes

Cooking time: 15 minutes

Serves 4 people

Ingredients For This Quick Breakfast Recipe:

4 tsp Orient Asian red chilli paste

2 tbsp extra-virgin olive oil,

3 to 4 cloves garlic, thinly sliced,

1, 800g can whole peeled tomatoes, coarsely chopped, with juice

3 cups of water

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

4 large eggs

4 slices rustic bread

Shredded basil, for garnishing

Method:

In a straight-sided skillet over medium warmth, cook the oil, garlic, and Orient Asian Red chilli Paste until garlic is simply starting to turn brown, around 5 minutes. Include the tomatoes, water, salt. Heat the mixture to the point of boiling, at that point decrease the flame and let it stew covered for 10 minutes.

Crack one egg into a small container. The cautiously lower edge of the bowl into the stewing fluid, permitting the egg to slip into the pot. Repeat with residual eggs. Cover the pot and cook until whites are cooked through for about3 to 4 minutes.

In the interim, brush the bread with oil and sear until light brown; rub with garlic. Spot one cut in every one of four shallow dishes; sprinkle with basil. Spoon soup and poached eggs over toast, shower with some more oil, and serve right away.

9. Huevos Tibios (Egg soup):

Prep time: 10 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients For This Quick Breakfast Recipe:

2 tsp Orient Asian Chilli Paste

1 large egg

ground black pepper (freshly, to taste)

1 slice bread (toasted)

Method:

Heat a small pot of water to the point of boiling and include the egg. Boil for precisely 5 minutes! (Try not to do a rough approximation.)

Remove the egg from the boiling water and move to a bowl of ice water. Let it sit until sufficiently cool to deal with (approximately 5 minutes).

Crack, at that point strip, open the egg. (The yolk ought to be runny.) Use a spoon to scoop the white + yolk into a bowl.

Cut up the egg white with the spoon, sprinkle with salt and pepper, add Orient Asian Chilli Paste and use the toast to drench that eggy goodness!

10. Menudo Rojo (Mexican Breakfast Soup):

Prep time: 10 minutes

Cooking time: 20 minutes

Serves: 2

Ingredients For This Quick Breakfast Recipe:

4 tbsp Orient Asian Mexican sauce

2 pounds of chicken

Tbsp of salt

1 large lime

6 cloves garlic, peeled and chopped

1/2 medium onion, chopped

2 teaspoons dried oregano

1/2 teaspoon cumin seeds, freshly ground

1 teaspoon salt

Method:

To make the chicken: Wash the chicken properly in warm water. Put it into a huge bowl, sprinkle with the lime juice and salt, and scrub vigorously. Let it stand for 30 minutes; at that point wash the chicken again in warm water.

Cut the chicken into little pieces, around 2 inches long by 1/2-inch wide. Place the chicken in an enormous stockpot, spread with water, and heat to the point of boiling. Stew for 10 minutes and afterwards drain.

Include chicken and 3 quarts water. Bring to boil; diminish heat to medium flame. Include garlic, onion, and oregano. Partially cover and stew until chicken is soft.

Place the Orient Asian Mexican Sauce into a blender with the rest of the cloves of garlic and the ground cumin. Include a spoon of the stewing soup, and mix until smooth. Include the chile-stock back into the soup, and stew for 30 minutes.

11. Fried Idli- The Best Quick Breakfast Recipe:

Prep time: 5 minutes

Cooking time: 10 minutes

Serves: 2 people

Ingredients For This Quick Breakfast Recipe:

2-3 tbsp of Orient Asian Momo chutney

5-6 pieces of plain idli

1 cup of diced vegetables (capsicum, carrot, etc)

2 tbsp butter

Oil for frying

Chopped spring onions or coriander for garnishing

Method:

Cut idlis into long slices.

Presently deep fry the idlis till golden-brown coloured and firm.

In a dish, heat butter and include vegetables and saute for 2 mins.

Include Orient Asian Momo chutney and mix.

At last, include idli pieces and pan fry for 2 minutes.

Garnish with cleaved spring onions or coriander leaves.

12. Masala Omelette – A Tasty Quick Breakfast Recipe:

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 2 people

Ingredients For This Quick Breakfast Recipe:

2 tbsp Orient Asian Red Chilli Paste

2 tbsp butter

3 tbsp olive oil

3 eggs

1 tomato, chopped

A handful of fresh coriander leaves

A handful of spring onions, chopped

A handful of cheese, grated

Burger bun

Salt and pepper (to flavour)

Method:

Heat olive oil in a skillet and include the Orient Asian red chilli paste, onion, and tomato.

Let the vegetables sweat for a bit then turn down the heat and let the vegetables cook.

At that point break 3 eggs and whisk them.

Add salt and pepper to season.

Blend the eggs and the vegetables and saute them.

At that point heat the skillet with butter and pour the mixture in the skillet.

Sprinkle crisp coriander leaves, spring onions and grated cheese on the mixture and let it fry.

Make two folds of the omelette.

Turn off the heat and include butter under the omelette.

Present with a toasted bun and garnish with crisp coriander.

13. Easy Huevos Rancheros:

Prep Time: 3 minutes

Cooking time: 7 minutes

Serves: 1 person

Ingredients For This Quick Breakfast Recipe:

Orient Asian Mexican Sauce as required

1 tbsp vegetable oil

200g can of drained black beans

50g crumbled feta

½ peeled and sliced ripe avocado

1 egg

1 corn tortilla wrap

Juice of ½ lime

Method:

Heat the oil in a griddle over a high flame. Include the tortilla and fry for 1-2 mins on each side until it begins to get crispy at the edges. Move to a plate.

Crack the egg into the pan and cook exactly as you would prefer. In the interim, tip the beans into a bowl, season and include a press of lime, at that point lightly pound with a fork.

Spread the beans over the tortilla, top with the egg, avocado, feta and Orient Asian Mexican chutney. Crush over some more lime juice right before eating.

14. Masala Chicken on Toast:

Prep Time: 15 minutes

Cooking time: 30 minutes

Serves: two people

Ingredients For This Quick Breakfast Recipe:

3 tbsp Orient Asian Sri Lankan Curry Paste

1/4 Tbsp Coriander powder

1/4 Tbsp Chilli powder

2 Tbsp Lime juice

1 1/2 Tbsp Oil

50g Hung yoghurt

1/2 Kg Boneless chicken (diced or minced)

2 Onions (diced)

4 Tomatoes (seeded and chopped), peeled

2 Tbsp Coriander, chopped

Method:

Marinate the diced chicken in hung curd and 2 tbsp of Orient Asian Sri Lankan Curry Paste. Put aside for 60 minutes.

Heat the oil. Saute the onions until golden and afterwards include the remaining 1 tbsp of Orient Asian Sri Lankan curry paste. Stir for a minute.

Include chicken with the marinade. Mix for a minute. Include the tomatoes. Stew without covering until chicken is coated in the gravy.

Mix in coriander. Serve warm on hot buttered toast.

15. Besan ka cheela – A Healthy Quick Breakfast Recipe:

Prep time: 5 minutes

Cooking time: 30 minutes

Serves: 2 people

Ingredients For This Quick Breakfast Recipe:

2 tbsp Orient Asian Red Chilli Paste

1 Cup Besan

1 cup Water

2 tsp Salt

1/2 Onion, sliced

1 tsp Ajwain

1/2 cup Methi leaves, finely chopped

4 tsp Oil (for frying)

Methods:

Blend all the ingredients together, with the exception of oil, to a thick pouring consistency, including the water a little at a time.

Leave to rest for 15-20 minutes.

Warmth a tbsp or so of oil in a skillet, at that point, empty it off into a holder.

Keeping the warmth high pour some batter in the centre of the skillet, spreading it out a bit.

Lower the warmth and let cook till the edges are brown coloured and can be lifted without any problems at all.

Spill a little oil around it, turning the skillet so the oil goes under the cheela.

Flip it over to cook marginally on the opposite side and before serving it hot with green chutney.

16. Thai Tofu Scramble- A Delicious Quick Breakfast Recipe:

Prep time: 10 minutes

Cooking time: 20 minutes

Serves: 2 people

Ingredients For This Quick Breakfast Recipe:

Scramble:

8 ounces extra-firm tofu

1-2 Tbsp olive oil

1/4 red onion (thinly sliced)

1/2 red pepper (thinly sliced)

2 cups kale (loosely chopped)

Sauce:

2 tbsp Orient Asian Thai Green Curry Paste

1/2 tsp sea salt (you can decrease the amount to make it less salty)

Method:

Pat tofu dry and wrap in a clean, absorbent towel with something heavy on top, for instance, a skillet, for 15 minutes.

While the water from the tofu is draining set up the sauce by adding Orient Asian Thai curry paste to a little bowl and adding enough water to make a pourable sauce. Put in a safe spot.

Prep veggies and heat a huge pan over medium flame. When hot, include olive oil and the onion and red pepper. Season with a dash of both salt and pepper and mix. Cook until tender – approx. 5 minutes.

Include kale, season with more salt and pepper, and cover to steam for 2 minutes.

Meanwhile, unwrap tofu and utilize a fork to crumble into smaller pieces.

Utilize a spatula to move the veggies to the other side of the dish and include tofu. Sauté for 2 minutes, at that point include sauce, pouring it for the most part over the tofu and a little over the veggies. Mix promptly, equitably disseminating the sauce. Cook for another 5-7 minutes until tofu is marginally sautéed.

17. Mexican Breakfast Casserole:

Prep time: 10 minutes

Cooking time: 60 minutes

Serves: 8 people

Ingredients For This Quick Breakfast Recipe:

Orient Asian Mexican Chutney

2 med/large sweet potatoes peeled and sliced into thin rounds

Coconut oil and sea salt

1 med onion diced

1 large diced red bell pepper

Pinch of salt

12 large eggs

1/3 cup coconut milk full fat canned

1/2 tsp salt

1/4 cup nutritional yeast

Fresh cilantro and avocado for garnish

Method:

Preheat your broiler to 425 degrees and oil a 9×13 preparing dish with coconut oil.

Organize the sweet potato slices over the base of the dish, sprinkle with salt and roast for 30 mins. When potatoes are delicate, remove and put in a safe spot, at that point bring down the warmth to 400.

While potatoes are boiling, heat a huge skillet over medium warmth and include 1 tbsp ghee or coconut oil.

Include the onions and cook until translucent at that point include peppers and cook 2-3 minutes, then include and mixing. Once toasty, remove from the warmth.

In an enormous bowl, whisk eggs well with coconut milk, healthful yeast, Orient Asian Mexican Chutney and salt.

Pour egg mixture over the potatoes uniformly.

Heat at 400 for 30 minutes until centre is set, permit to sit 5 minutes before cutting into squares and serving. Garnish with cilantro and avocado.

18. Spiced Scrambled Eggs:

Prep time: 10 minutes

Cooking time: 20 minutes

Serves: 2 people

Ingredients For This Quick Breakfast Recipe:

2 tbsp Orient Asian Red Chilli Paste

small chopped onion

knob of butter

4 beaten eggs

splash of milk

good handful diced tomatoes

coriander leaves

toast, to serve

Method:

Soften the onion and include the Orient Asian Red Chilli Paste in a knob of butter. Mix in the beaten eggs and a sprinkle of milk. When about mixed, tenderly mix in a decent bunch of diced tomatoes followed by some coriander leaves. Season and eat on toast.

19. Chinese Bhel – A Spicy Quick Breakfast Recipe:

Prep time: 20 minutes

Cooking time: 5 minutes

Serves: 4

Ingredients For This Quick Breakfast Recipe:

Fried noodles 1 cup

Orient Asian Momo chutney+ for drizzling 6 teaspoons

Carrot juliennes ½ cup

Cabbage strips ½ cup

Onion strips ½ cup

Capsicum strips ½ cup

Shiitake mushrooms sliced 7-8

Spring onion with greens chopped ½ cup

Tomato juliennes ½ cup

Fried onions 1 tablespoon

Chopped spring onion greens ½ tablespoon

Fresh coriander leaves 2-3

Method:

Consolidate carrot, cabbage, onion, capsicum, mushrooms, spring onion with greens, tomato, Orient Asian Momo Chutney and fried noodles in a bowl and blend well.

Move to a serving bowl. Garnish with fried onions, sliced spring onion greens and coriander leaves. Add a splash of Orient Asian Momo Chutney on top and serve right away.

20. Peas and Potato Sandwich – A Scrumptious Easy Breakfast Recipe

Prep time: 10 min

Cooking time: 20 minutes

Serves: 2 people

Ingredients For This Quick Breakfast Recipe:

2 tbsp Orient Asian Red Chilli Paste

1 bowl of Large peas, boiled

3 potatoes (grated), boiled

4 Kaffir lime leaves finely chopped

2 tbsp olive oil

6 Bread slices

Butter

Salt to taste

Method:

Heat the skillet and sprinkle it with olive oil and add Orient Asian Red Chilli Paste. Include the potatoes and saute.

Include kaffir lime leaves, curry powder, boiled peas and salt.

Pound the potatoes and peas and let it cook for 2-3 minutes.

When cooked leave the filling to chill off

Use slices of bread and butter them uniformly.

Uniformly spread the filling on 3 bread slices and then cover them each with another slice of bread.

This concludes the long list of breakfast recipes that are quick, easy, tasty and healthy. As you can see all of these recipes take little time and effort and are perfect for busy mornings. Happy Cooking!

0 notes

tatasampann2 · 5 years ago

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Magic of crafted masalas:Tata Sampann

Today, India is the second most populous country in the world. The culture of India is also among the oldest to survive, reaching back to nearly 5,000 years. India received their independence from Britain on August 15th, 1947, thus allowing them to become the most populous democracy in the world. There are many aspects as to what makes India unique, one principle in particular is their food. Indian cooking is vivid, exquisite, and simply delicious. It depends on a wide variety of spices, herbs, and grains for its specific taste. The different types of food which India carry include basic spices, traditional foods, and tasty snacks. It is notable that India has been one of the world’s main dealer of spices for at least 3,600 years.

The basic spices in India include masala, garam masala, and rice with grains. Indian cooks blend spices in several different ways. For one, they create masala which refers to any combination of ground spices. They make masala by smashing together different spices together into a powder. According to Chef Mridula Baljekar, “Spices are the heart and soul of Indian cooking.

Crafted by Sanjeev Kapoor:

The Masterchef of India himself has formulated the recipes for Tata Sampann masalas, making it not just authentic but also giving it a touch of expertise. Each of thevblended masalas has 14-24 different masalas in precise proportion to add the perfect flavor to dishes.

Their spices are made from superior quality raw material, sourced from the best of farms. This is to ensure that they provide you spices that enrich the flavor and aroma of your food like never before.

Quite often the natural spice oils (oleoresins or volatile oils) are extracted out of whole spices, leaving behind the ‘Spent’ masalas. Tata Sampann masalas are made of 100% Un-spent masalas which are full of natural spice oils, thus imparting undiluted aroma and flavour into your food, just the way nature intended it to be!

The Masterchef of India himself has formulated the recipes for Tata Sampann masalas.

Tata Sampann spices deliver superior quality of product, proven on internationally acclaimed quality markers. It further assures consistent delivery of this superior quality in each of its pack. Tata Sampann chilli powder gives a guarantee of 40000 SHU of pungency and 100 ASTA of color. Similarly, Tata Sampann turmeric powder comes with a guarantee of 3% curcumin. These are among the best quality standards in the industry.

Here are the some essential Indian spices you’ll need for a delicious masala preparation as stated by Tata Sampann:

1. Cumin

Many Indian curries call for this strong, aromatic spice. You can find it as seeds or toasted and ground. As for its flavor, people often describe it as “warm and earthy” as well as “slightly bitter.” Like most Indian spices, it plays well with others.

2. Coriander

The plant’s seeds and leaves feature in Indian cooking as a spice and also a garnish. Described by some as “nutty” and “fruity,” coriander seed is a key element in garam masala. It’s believed to settle an upset stomach and be good for digestion, too.

3. Mustard seeds

Mustard flavoring appears in cuisines around the world. Black mustard seeds are stronger in flavor than the yellow or white ones, which are used to make the yellow mustard that’s stocked in many American fridges. There’s also a brown mustard seed. For Indian meals, toss the seeds in a little hot oil until they pop and split, releasing their peppery, rich flavor. Use the oil, with the popped seeds, to flavor soups and vegetables. Put mustard seeds in a tightly sealed container and store them in a dark, cool, dry place.

4. Ginger

Fresh ginger gives delicious, peppery flavor to recipes. If you leave it exposed to room temperature, ginger spoils pretty quickly, so try this trick: Wrap a chunk of peeled ginger root tightly and store it in the freezer; you can grate what you need right into the pot.

5. Turmeric

This vivid yellow spice gives many Indian dishes their characteristic color. A relative of ginger, the spice is known for its anti-inflammatory properties as well as its valuable work as a flavor and color additive in curries.

7. Cinnamon

It’s not just for apple pie. The spice adds a delicate sweetness to savory recipes as well as desserts. Ceylon cinnamon (or “true cinnamon,” seen above) is the real deal, and you pay more for it than for cassia, which is a cheaper relative also known as cinnamon. If you buy supermarket ground cinnamon, you can’t tell which type you’re getting, so it’s good to order from a company that distinguishes between the two.

Cassia has a stronger, spicier flavor. Ceylon cinnamon is credited with being antioxidant-rich and good for reducing cholesterol and stabilizing blood-sugar levels—all that and great taste? It’s a win-win.

8. Cardamom

Cardamom is a “less is more” spice: Use with caution, or it can mask milder flavors in your dish. This is one spice you should keep in the freezer—it loses freshness quickly. Alternatively, you can buy whole pods and grind them when a recipe calls for cardamom. Chai, curries, and rice dishes all get a flavor boost from cardamom.

The specially crafted spices selected and prepared into the blend by the Masterchef Sanjeev Kapoor himself has made it a clear choice of masalas for almost every household in India!

#Tata Sampann masalas

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foodtrails25-blog · 6 years ago

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Tehri or Tahri, is a one pot meal made with rice and vegetables cooked in aromatic Indian whole spices with desi ghee/mustard oil.

This flavourful rice dish hails from Uttar Pradesh(India) and is a popular weekend meal with raita, papad and pickle. It is popularly associated with Awadhi cuisine but as per me not only in the Awadh region(Lucknow and adjoining areas) . It is one of the most popular comfort meals in also in other parts like Western Uttar Pradesh. It is so popular in U.P that every region and every household has its own version of this dish. There is Aloo Matar ki Tehri, Vadi(Sun-dried Lentil Dumplings) aur Aloo Ki Tehri, Vadi and fresh Toor Dal beans(Lilva Beans/Fresh Split Pigeon Pea). You can also find variations in the way of making. Many add dahi/yogurt while making it, while many skip adding ginger and garlic paste to it. Tehri can be called a variation of Biryani and Pulao, somewhere in between the two.

Tehri and it’s variations

Tehri is a regular dish that make quite often. I make it in its simplest form that I am presenting in this post. No ginger and garlic, simple vegetables like peas and potatoes and add either Dal Vadis or Soya granules whatever is available with me . Adding spoonful of desi ghee and eating tehri with yogurt and pickle gives you the ultimate comfort food experience. Fresh Peas add on to the taste of this dish but you can use frozen as a well. It takes just a few minutes to make it, only thing is you need to soak rice 15-20 minutes before making it. Also, many people add cauliflower to it, but I skip it as I don’t like the cauliflower in pulao or tehri. You can add if you want.

What kind of Rice is used for making Tehri..

Long Grain Rice like Basmati Rice is the best to make it. We don’t use any other rice variety so can’t comment on what will be the next best rice to use.

Ingredients and how to make it..

Here I am presenting you the simplest variation of Tehri that I make. The main of the dish comes from the whole spices like Bay leaf, Cinnamon, Cloves, Black Pepper, and Black Cardamom. Cooking it in Mustard oil, adds on to the rustic flavour. You can use any flavourless oil or desi ghee(that I use quite often).

Let’s see how I make this Aloo Matar ki Tehri

We can cook Tehri in Instant Pot as well as n Pressure cooker in stove-top. I have included bot the method with different recipe cards.

Instant Pot Method..

Aloo Matar Ki Tehri(Instant Pot Method)

Tehri or Tahri call it by any name, is a one pot meal made with rice and vegetables cooked in aromatice Indian whole spices with desi ghee/mustard oil. Serve with raita, pickle or chutney or even plain yogurt. Instant Pot Method of making Aloo Matar Ki Tehri.

1 Cup Basmati Rice

1/2 Cup Soya Granules/Nutrela

1 Potato Medium

1/2 Cup Peas ((Fresh/Frozen))

2 Tomatoes

1 Onion(Medium)

1-2 Whole Green Chillies

1 tsp Cumin Seeds/Jeera

1 Bay Leaf

1 Cinnamon Stick(small)

4-5 Cloves

4-5 Black peppercorns

1-2 Black Cardamom

2 tbsp Oil/Desi Ghee/Mustard Oil

1 tsp Coriander Powder

1-2 tsp Garam Masala

1/2 tsp Turmeric Powder

1/2-1 tsp Red Chilli Powder (optional)

Salt to taste

Wash and soak rice in enough water.

Roughly chop Onions and tomatoes.

In a pan heat water, once the water starts boiling add 1/4 tsp , add soya granules to it. Switch off the flame and let the granules soak in water for few minutes. Strain the granules and keep aside.

Making it in Instant Pot

Switch on the saute mode of Instant pot on high for 10 minutes.

Add oil/ghee, when it warms up(the screen shows hot), add cumin seeds and other whole spices.

When the aroma from the spices starts coming, add onions and whole green chillies. You can also finely chop chillies.

When the onions start turning translucent, add tomatoes and cook till it starts getting soft.

Add garam masala powder, red chilli powder and turmeric powder. Mix nicely.

Add the potatoes. peas and soya granules and mix with onion tomato masala.

Drain the water from the rice and mix with the veggie masala. Add salt and mix well.

Cancel the saute mode add water just enough to soak rice.

Cover the lid and set the pressure cook mode(high) with timer for 5 minutes.

Once the timer goes off cancel the pressure cook mode, release the pressure, and open the lid. Fluff rice lightly, with fork.

Serve hot with choice of raita/yogurt and spoonful of desi ghee on it.

Please note the total time in cooking the dish may be longer than 5 minutes. When I say Cooking time 5 minutes, it is the time after IP comes to pressure and the timer beeps for start pressure cook mode. The total time to come to pressure may vary as per the quantity in the inner pot.

Also, when using Mustard oil, heat the oil to its smoking point, cool it a bit and then add the whole spices. You can heat oil in a separate pan and then add to inner pot for preparing tehri.

5 minutes for cooking when the rice is soaked for a minimum of 20 minutes. If you are adding rice without any soaking time for soaking just for 5 minutes, increase the time to 7-8 minutes.

Rice mode is also used to cook Rice but I prefer cooking rice on pressure cook mode.

Stove-Top Method

Aloo Matar Ki Tehri(Pressure Cooker Method)

1 Cup Basmati Rice

1/2 Soya Granules/Nutrela

1 Potato Medium

1/2 Cup Peas

2 Tomatoes

1 Onion(Medium)

1-2 Whole Green Chillies

1 tsp Cumin Seeds/Jeera

1 Bay Leaf

1 Cinnamon Stick(small)

4-5 Cloves

4-5 Black peppercorns

1-2 Black Cardamom

2 tbsp Oil/Desi Ghee/Mustard Oil

1 tsp Coriander Powder

1-2 tsp Garam Masala

1/2 tsp Turmeric Powder

1-1/2 tsp Red Chilli Powder (optional)

Salt to taste

Wash and soak rice in enough water.

Roughly chop Onions and tomatoes.

In a pan heat water, once the water starts boiling add 1/4 tsp , add soya granules to it. Switch off the flame and let the granules soak in water for few minutes. Strain the granules and keep aside.

Keep pressure cooker on medium flame. Add oil/ghee, when it warms up, add cumin seeds and other whole spices.

When the aroma from the spices starts coming, add onions and whole green chillies. You can also finely chop chillies.

When the onions start turning translucent, add tomatoes and cook till it starts getting soft.

Add garam masala powder, red chilli powder and turmeric powder. Mix nicely.

Add the potatoes. peas and soya granules and mix with onion tomato masala.

Drain the water from the rice and mix with the veggie masala. Add salt and mix well.

Add water just enough to soak rice. Cook rice on medium flame till 2 whistles.

Once done, release the pressure, and open the lid. Fluff the rice lightly.

Serve hot with choice of raita/yogurt and spoonful of desi ghee on it.

Stepwise pics..

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I served it with Boondi Raita, Mix Veg Raita and Cilantro and Mint Chutney. Even Chaas/Indian Buttermilk or plain yogurt with Mango pickle goes very well with it.

I am linking this Aloo Matar Ki tehri to Mega Blogging Marathon, where group of bloggers will be blogging non-stop continuously for a month, with Sundays off. This is the first time I am participating in Mega Marathon, though I have been a part of Blogging Marathon since last few months.

This is my entry for the theme.. with A..Aloo Matar Ki Tehri

The theme, for Mega Blogging Marathon is “Biryani/Pulao/Khichdi Festival!! all of this April, by Srivalli from Spice Your Life. Click here to know more about Mega Blogging Marathon… ” We would be sharing 26 different recipes with only sunday’s off. There is one simple rule in this theme, is that the dish has to feature a grain. Hopefully I will manage and share 26 different recipes healthy recipes with Rice, and some healthy grains like Quinoa, Bajra and many more. Some cooked in Instant Pot and some in Pressure Cooker or both the versions.

Do make this simple and rustic rice dish. I am sure you and your family will love this.

Say hello to me on my social media accounts.. FB, Pinterest and Instagram. Whenever you make this do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by and keep coming back!!

Pin the recipes for later use.

Aloo Matar Ki Tehri/Tahri Tehri or Tahri, is a one pot meal made with rice and vegetables cooked in aromatic Indian whole spices with desi ghee/mustard oil.

#featured #gluten-free #Instant Pot Cooking #Instant Pot Rice Recipes #Mega Blogging Marathon #One Pot Meals #Tehri recipe #Uttar Pradesh Cuisine #Uttar Pradesh recipes #vegan #vegetarian

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kiki-spills · 7 years ago

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Pho Sure!

Pho is a Vietnamese noodle soup. It is spicy, sweet, salty, and slurpable. My favorite part of Pho are the toppings. A large bowl of pho usually comes with a plate of bean sprouts, a variety of fresh herbs, lime wedge, and chili peppers to top your soup with. Traditionally pho is made with stock made from beef knuckles and has slices of beef in it. I put my own spin on pho by using chicken stock and making chicken meatballs. Whatever type of broth you use, a homemade broth is important as it accounts for most of the flavor in the soup. Below my pho recipe I have included how I make my chicken stock.

Soup 2 quarts chicken stock 8 oz rice noodles 2 cinnamon sticks 3 cloves 2 star anise 1 tsp coriander seeds 3 inch piece of ginger, sliced 1 Tbsp fish sauce 1 Tbsp soy sauce

Meatballs 1/2 pound ground chicken 1 tsp garlic, minced 1 tsp fresh ginger, minced 1 Tbsp brown sugar 1 Tbsp soy sauce 1 tsp sambal

Toppings 1 lime, cut into wedges 3 cups bean sprouts 2 serrano peppers, thinly sliced 1 cup cilantro leaves 1 cup fresh mint 1 cup Thai basil 1/4 cup Sambal

Toast the cinnamon sticks, cloves, star anise, and coriander in a dry pan over medium high heat for 1-2 minutes, stirring regularly, until fragrant. Wrap in a cheese cloth with ginger and put in large pot with stock. Simmer for 1 hour and remove cheese cloth. Add fish sauce and soy sauce to broth.

Preheat oven to 400 degrees. To assemble meatballs, combine all ingredients and mix together. Line a baking sheet with parchment paper and lightly grease with cooking spray. Roll the mixture into 15 meatballs and place on baking sheet. Bake for 12 minutes and flip. Bake for an additional 8 minutes.

Cook rice noodles according to package directions and split between 5 bowls. Top with 3 meatballs. Ladle broth on top. Serve with toppings.

Chicken Stock

This is how I make my homemade chicken stock. I make it every 1-2 months and freeze it in different size containers. Smaller ones are used for sauces and gravy, and larger ones for soups, stews, risotto. The vegetables I put in it vary-depending on what I have left over. The nice thing about stock is you can use all your “waste” produce. The ends of celery or carrots. The stems and leftover herbs you have or the skins of onions.

I use a whole chicken for the stock but the meat does not go to waste. After it is cooked I shred it and make chicken salad for sandwiches, use in chicken noodle soup, make chicken pot pie or chicken and dumplings, buffalo chicken pizza, etc.

1 whole chicken 5 small carrots, cut in chunks 3 stalks of celery, cut in chunks 1 turnip, cut in half 2 onions, cut in half 1 head of garlic, cut in half 2 bay leaves 1/3 cup fresh thyme 1/3 cup fresh parsly 1 tsp whole black peppercorns 1 Tbsp salt

Place all ingredients in a large pot over medium heat. Cover with water (about 3-4 quarts). Bring to a boil and lower heat to medium/low. Simmer for 1-1.5 hours. Remove the chicken and allow to cool. Shred meat and place in a separate container. Return bones to broth and simmer for an additional hour.

Allow to cool and skim off fat on top and discard. Strain stock through a fine sieve into storage containers and freeze.

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sherristockman · 8 years ago

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Grow Great Cilantro Dr. Mercola By Dr. Mercola From 207 B.C. to 220 A.D., China’s Han dynasty used cilantro and coriander in part because they thought it would make them immortal. The herb was used by the Greek and Roman physicians, including Hippocrates, who made medicine from different parts of the plant. Naturally, it was also used as a spice. The fact that it was added to a vinegar used to preserve meat is an indication of its potency. Like other herbs, cilantro's shiny, scalloped leaves contain its share of potent compounds that give it multiple health benefits. Clinical studies have found it to be antibacterial, antifungal, antiseptic and disinfectant, the most prolific of these being: Antioxidant polyphenolic flavonoids like quercetin, kaempferol, rhamnetin and apigenin Minerals like potassium, iron, calcium, manganese and magnesium Vitamins A, C and K, as well as B vitamins If someone asked you to name the top five most important ingredients in Mexican or Thai cooking, cilantro would probably be on the list. It's the quintessential herb for such dishes as gazpacho, enchiladas and fajitas, and an absolute necessity if you're making salsa, whether you like the tomato- and jalapeno-based kind or the slightly sweeter recipe using peaches and mangoes. Avocado is one pairing with cilantro that seems like a match made in heaven, but its love affair with tomatoes take the prize. A few teaspoons of chopped cilantro on a plate of quick-grilled cherry tomatoes with creamy mozzarella cheese drizzled with olive oil is something like a religious experience. Then there’s lime, which goes well with cilantro when it comes to enhancing the flavor. Thai cuisine makes wonderful use of this pungent plant, resulting in what most Thai aficionados will tell you is the difference between "good" and "fantastic." Pad Thai, one of the genre's most popular dishes, combines the herb with rice noodles, chicken or tofu, fish sauce, garlic and ginger, the cilantro adding a tweak of citrus-like brightness. Mother Earth News suggests chopping peanuts and cilantro together as a topping for such dishes, or for Oriental dipping sauce, but the roots have culinary use as well. In Southeast Asia, they're dug up, scrubbed, chopped and added to pickled condiments. Cilantro and Coriander — What's the Difference? Depending on where you are in the world, you may refer to the leaves of this herb as cilantro and the seeds as coriander — or just the opposite. Generally, the former is correct; however, others believe the difference between the two depends on the life cycle of the herb. What's Cooking America observes: "Cilantro, Coriandrum sativum, describes the first or vegetative stage of the plant's life cycle. After the plant flowers and develops seeds, it is referred to as coriander. Cilantro (sih-LAHN-troh) is the Spanish word for coriander leaves. It is also sometimes called Chinese or Mexican parsley."1 There's another difference, too, and it has to do with whether you love the herb, or not so much. Some have described the taste of cilantro leaves as reminiscent of soap; others don't get that descriptor at all. Some who don't care for the leaves don't mind the taste of the tiny round seeds, which Mother Earth News says "taste of sage and lemon or orange peel, and season many traditional Indian dishes, especially curries."2 The fragrance of cilantro is definitely unique, and explains its name, which in the original Greek means "bedbug," but when the seeds begin to mature, the strong smell dissipates. Unlike many herbs, cilantro is an annual, meaning it must be planted rather than appearing voluntarily every year like perennials (usually) do. It grows best in cool weather; it doesn't mind more sun during the spring and fall, but in warmer climates, it should be planted in areas of partial shade, if possible, and the plants kept moist, especially during the warmest seasons. Growing Cilantro Like a Pro Cilantro, a member of the carrot and parsley family, has a verdant, fern-like appearance, which is easy to harvest. The more mature it is, the more feathery it appears, but it tastes best when it’s more flat than feathery. Its fanlike leaves are easy to chop to add to dishes. How to get your cilantro to that point is surprisingly easy when you start with seeds straight into the garden, one-half inch deep in easily drained soil in a sunny spot (or shady in a particularly hot climate), and after the last hard frost if possible. Growing inside for later transplant into the soil outside is not recommended. However, you can also grow cilantro in pots to place in a sunny window, patio or porch. Just make sure the pots have good drainage. Here's a tip many gardeners swear by: splitting half your seed. That's right — just using your thumbnail against your palm, or a sharp knife on a cutting board, you can split the little round seeds and plant them along with whole seeds if you'd like. Many gardeners swear by the technique, according to Organic Authority,3 saying it encourages germination. The Spruce4 suggests two superior seed varieties: Santo and Marino are full of flavor and slow to bolt, aka "go to seed," which cilantro can do rather quickly when the days get longer and the temperature soars. Because cilantro is an early bolter, you may want to look for other varieties labeled "bolt resistant." Festival, known to grow quickly, has large leaves and winters well in hardiness zones 8 and 9.5 Once the seedlings pop up, thin them to stand about 4 inches apart, although the plants don't actually last long enough to become crowded. Cilantro usually grows to between 6 and 10 inches in height and, like many other herbs, harvesting the leaves encourages plants to spread; most varieties reach 4 to 10 inches in width. Something to note is that over-fertilization may release too much nitrogen into the soil, which can diminish the vibrance of the flavor. However, you can expect problems like pests or diseases to be practically nonexistent when it comes to growing cilantro. Even deer don't munch it. One thing cilantro loves is rich organic matter, which can consist of broken down and decayed leaves, compost and animal manure to improve the soil. The Spruce notes: "Organic matter contains acids that can make plant roots more permeable, improving their uptake of water and nutrients, and it can dissolve minerals within the soil, leaving them available for plant roots. Organic matter improves the quality of your garden soil and helps to keep your garden in balance with nature. You can add it as an amendment and work it into your soil or take the easier route and use it to mulch you garden. It will eventually work itself into the soil."6 Caring For and Harvesting Your Cilantro Pinch off stems toward the upper part of the plant, but even if the plant should begin producing pale mauve-colored flowers (indicating that the leaves will produce a slightly more bitter flavor), even those are edible; try using them in a salad. The blossoms are also excellent at attracting desirable bees and other pollinating critters to your garden. You're generally able to begin harvesting in 50 to 55 days (which you might want to write on your plant markers, along with the date the seeds were planted as a reference). To mature and dry properly, seed production takes about 100 days. You'll note that when you plant a patch or row of cilantro, every plant tends to reach its peak all at the same time. You no sooner get started with harvesting, it seems, than it begins to bolt. You can circumvent this by planting smaller amounts at two-week intervals throughout the season to prolong the harvest. Whether you cut cilantro from your garden or purchase it in gathered bunches from the produce section of most grocery stores, it will last for several days, especially if you wrap them loosely in a dry paper towel to wick off any moisture before refrigerating it. Here's a hint passed along by Rodale's Organic Life: "The seeds ripen and scatter quickly, so cut the entire plant as soon as the leaves and flowers turn brown. Tie the plants in bundles and hang them upside down with a paper bag tied securely around the flowerheads to catch the seeds as they dry."7 If they're soaking wet, gently shake off the excess moisture and wrap them in a dry paper towel. Whether you wash cilantro before refrigerating it or waiting until you use it, keeping it dry in storage is key. Another storage method is placing the cut ends in a glass of water in the refrigerator, again, covered loosely with a plastic bag. Mother Earth News notes: "You also can freeze leaves that have been rinsed and patted dry. When frozen, cilantro leaves retain much of their flavor; when dried, leaves lose flavor. Store dry coriander seeds whole, in an airtight container, in a cool, dark place; they will keep for more than a year."8 Freezing Cilantro (and Other Herbs) When freezing herbs like cilantro, which is a good preservation technique for herbs with a high water content, you'll want to use the leaves when they're at their freshest and most flavorful (harvested in the morning when they're still dewy, if possible). They may become limp, but still retain their flavor for several months. Here's the drill for freezing cilantro whole: Use paper towels to pat them dry (although completely dry is not necessary). Spread leaves on a baking sheet or other flat surface individually so they don't stick together. Cover with waxed paper (freezing plastic wrap isn't recommended) to keep them clean and to prevent them from falling off the tray. When they're frozen solid, remove them from the tray, place them in airtight containers and return to the freezer. Once they're frozen they no longer stick together. Label the containers and include the date. If you'd like to freeze cilantro for later use in cooking, doing so in ice cube trays is an innovative method. Just pop a few into cilantro cubes into your soups and stews. Again, use the freshest cilantro leaves. Wash if needed and pat dry, but because you'll be placing them in water anyway, they don't have to be bone dry; patting them down helps prevent a watery mess on the counter. Stuff two to three individual leaves or a spoonful of chopped cilantro into each tray pocket. (You don't have to be gentle, crushing them a bit releases their oil, which freezes along with the leaves.) Fill each pocket with water, covering every bit possible. Floaters are dealt with when you allow them to freeze partially; fill the tray again to completely cover them and replace into the freezer. Once frozen, the cilantro-infused cubes can be removed from their trays, placed in airtight containers and put back into the freezer. When cooking with chopped cilantro, add it toward the end. Coriander seeds aren't adversely effected by heat. They can actually be roasted in a dry skillet until they take on a nutty aroma, which is delicious and adds a nice texture when they're crushed and used in curries and dips. In addition to the cilantro leaves having medicinal uses as far back as Babylon, the seeds were used as a confectionery seasoning and spice, and coriander seed oil has a multitude of uses, both in the kitchen and as a medicinal for athlete’s foot, as a pain reliever and antibacterial, among other things, due to the linalool content.

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