The history of Chocolate

I was looking through the "Ghirardelli Chocolate" website to find out details about their "Sweet Ground Chocolate".

I always use "Sweet Ground Chocolate" with 2% milk for my hot chocolate. Since Ghiradelli uses high quality chocolate, sugar and a touch of vanilla, it tastes way better than any other "hot cocoa" mix.

While looking at this, I noticed that their website had a "chocopedia" - that lists the history and other details about chocolate. It is filled with interesting information for us chocolate lovers - check it out..

http://www.ghirardelli.com/chocopedia/history.aspx

Cinnamon Hot Chocolate - Holiday Special - recipe will be posted soon.

Easy Enchilada Sauce

Recipe courtesy of Emeril Lagasse

3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock (i used veggie stock!)
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Adai

I.Wash and Soak for about 2 to 3 hours
Par Boiled Rice - 100 Grams
Raw Rice - 25 Grams
ADD to this:
Whole Green Chilli - 3
Whole Red Chilli - 3
Asafoetida - ¼ Tsp
Curry leaves
Corriander leaves
Salt to taste
GRIND WELL

II. Wash and Soak for about 2 to 3 hours
Tuvar Daal - 25 Grams
Urad Daal - 25 Grams
Paitham Daal (Yellow daal) - 25 Grams
Bengal Gram Daal - 25 Grams
GRIND COARSELY

ADD I and II. Mix Well. Ready to use.

Pappu Kori - with idly, pongal and dosa

I. Cook well in Pressure Cooker
Tuvar Daal - 1 cup
Turmeric - 1 Pinch

II. In a heated pan with 1 Tbsp Oil, Saute:
Mustard seeds - 1Tsp
Asafoetida - ¼ tsp
Jeera - ½ Tsp
Methi seeds - ¼ Tsp
Garlic - 5 to 6 Pods
Green Chilli - 3 to 4 Slit
Red Chilli Powder - ¼ Tsp
Onion - 2 medium cubed
Tomato -2 cubed
Salt to taste
Water - 1 Ladle
BRING to boil till onion is soft.

ADD I, II and coriander leaves for Garnish.

Serve HOT with Salt Pongal, Rice, Idli, Dosa, Upma

Brinjal Gootsu

I. Cook well in Pressure Cooker
Tuvar Daal - 1 cup
Turmeric - 1 Pinch

II. In a heated pan with 1 Tbsp Oil, Saute:
Mustard seeds - 1Tsp
Asafoetida - ¼ tsp
Jeera - ½ Tsp
Methi seeds - ¼ Tsp
Green Chilli - 3 to 4 Slit
Onion - 2 medium cut fine
Brinjal -5 or 6 cut into small cubes
Red Chilli Powder OR Sambar Powder -½ Tsp
Tomato -2 cut fined
Tamarind Pulp -1 lime size
Jaggery - 1tsp
Salt to taste
BRING to boil till Brinjal is cooked. ADD I.
ADD Corriander leaves and Serve Hot with Salt Pongal, Idli, Dosa, Upma.

Daal Makhani

I. Wash and Soak overnight.
Black Daal - 1cup
Rajma - 1Handful
Pressure Cook along with :
Cardamom - 1
Bay Leaf - 1
Turmeric - a pinch
Garlic - 2 Pods
Mash and keep aside.

II. Grind Coarse:
Green Chilli - 2
Jeera seeds - 1 Tsp
Corriander seeds - ½ Tsp
Garlic - 2 Pods

III. Thadka:
Oil - 2 tbsp
Cardamom - 1
Cinnamon - 1
Clove - 1
Add II and Saute.
Garam Masala - ½ Tsp
Add I
Salt to taste.
Bring to boil and garnish with coriander leaves.
Add Cream on top and Serve hot

Bread Upma

Heat a Deep Pan and add:
Refined Oil - 2 Tbsp
Mustard seeds - 1 Tsp
Bengal Gram - ½ Tsp
Asafetida - ¼ Tsp
Green Chilli cut fine - 2 to 3
Onion cut thin and long - 1 or 2 Medium
SAUTE

ADD:
Bread cut into 1-inch cube - 8 medium slices
Dosai Milagapodi - 2 Tsp
Curd beaten -1 to 2 Tbsp
Sugar - 1 Tsp
Salt to taste
Coriander cut fine
Curry leaves
MIX WELL without mashing the bread.

Note:
Drop the curd randomly on each bread piece and spread well.
If the Bread is too soft add only 1 Tbsp curd.

Moor Koozhu

I. Mix & keep aside:
Rice flour - 1 Cup
Buttermilk - 2 Cups
Salt to Taste

II. On a hot Pan:
Gingelly Oil - 3 to 4 Tbsp
Mustard seeds - 1 Tsp
Asafetida -1/2 tsp
Urad Daal - 1 Tsp
Red Chilli whole - 1
Mor Milagai - 2 or 3
Curry leaves
ADD I to II slowly while stirring continuously so that no lumps are formed.
Add more Oil because this dish drinks all the oil.

Fruit Campote

1. Frozen Peach, Plums, Blue Berries, what ever
2. Sugar
3. Vanilla
MIX
Microwave for 2 minutes

Serve with Vanilla Ice cream and Almond strips

Chinese Fried Rice

1. Oil
2. Chilli, Ginger, Garlic
3. Spring Onion
4. Garam Masala
5. Pepper
6. Cooked Rice
7. Corriander

Mix

Juice it! (Fruit)

I love watermelons, and I buy them all summer. (However, I didn't get them yesterday, because it was $7.99 for a medium sized melon! )

Melon Magic
- Watermelon / any other melon
- Freshly squeezed lime/lemon/orange juice (optional)
- Sugar/Honey (optional)
- Mint leaves (optional)

Blend together and enjoy!

Verry Berry Smoothie
- Strawberry
- Blueberry
- Blackberry
- Raspberry
- Yogurt (healthy)/Vanilla ice cream (Not very healthy!)
- Honey (optional)
- Milk/Soy milk (optional)
- Dates/Figs/Almonds/Cashews (optional)

Blend together and enjoy..

Banananannanana
- Ripe banana
- Vanilla essence - to taste
- Orange juice - to taste
- Honey/Sugar (optional)
- Milk

Blend together and enjoy

Breakfast Shake
- Banana
- Strawberry
- Blueberry
- Milk/Yogurt/Soy milk
- Almonds/Figs/Dates
- Corn/Wheat/Oat flakes
- Vanilla essence/honey/sugar

Blend together and enjoy

Juice it! (Veggie)

I've been eating out for the last three weeks.. and decided to eat healthy this weekend. I bought fresh organic parsley, spinach, carrots, lemons etc yesterday, so I decided to try a few juices.

I made the juice with my "Magic Bullet". The bullet is very helpful when you are making juice or smoothie for 1-2 people. Less dishes - because you can make the juice and drink it out of the same cup.

Here is the recipe for my "Green Veggie Revolution"
Greens: A bunch of Baby Spinach
Flavor: A bunch of Parsley
Consistency: One ripe tomato
Taste: Fresh squeezed lemon juice
Ice cubes or cold water - just to ensure that everything blends

Wash ingredients and then add to the Magic Bullet/Blender
Blend

Please ensure that you use one from each category - for juice that you'll enjoy
Greens: Baby Spinach, Regular Spinach, Kale, Lettuce, Celery, Cabbage
Flavor: Parsley, Basil, Coriander
Consistency: Tomato
Taste: Mint leaves, Lime/Lemon/Orange Juice/Rind, Jalapeño, Red/Green/Yellow Pepper

Kadlai mave Aloo - Poori Masala

I. MIX all and keep aside:
Potato Boiled cut & mashed - 4 medium
Kadalai mavu (Channa ka Atta) - 1 Tbsp
Water - 1 to 2 Tumblers
Corriander leaves cut fine
Salt to Taste

II. In a heated pan with 1 Tbsp Oil, Saute:
Mustard seeds - 1Tsp
Asafoetida - ¼ tsp
Bengal gram daal - 1tsp
Green Chilli cut fine - 2 to 3
Ginger cut fine - 1 inch piece
Onion cut thin - 2 medium
Turmeric Powder - ¼ Tsp
Curry leaves

ADD I and II. BRING TO BOIL. Serve HOT with Pooris.

Onion Chutney/Thogail

I. Saute in a Tsp of Oil till transparent. Cool and keep aside.
Onion - 2 Medium Size

II. Roast in 1 Tsp Oil:
Bengal Gram -1 Tbsp
Red Chilli - 2
Green Chilli -2

III.
Tamarind -1 Marble size
Salt to taste
Curry leaves
Corriander leaves
GRIND I, II and III. Ready to use

Source: Radha Mummy

Tomato and Onion Chutney

TOMATO ONION CHUTNEY
I.Saute in a Tsp of Oil :
Bengal Gram Daal 1 Tsp
Red Chilli 2
Green Chilli 2
Onion cut 3 Medium
Tomato cut 3 Medium
Tamarind 1 Marble size
Salt to taste
Curry leaves
Corriander leaves
COOL & GRIND to Paste

II. Thadka:
Oil 1 Tsp
Mustard 1 Tsp

Add I and II. Ready to Serve with Idli, Dosa, Adai, Upma

Source: Mummy

Corriender and Mint Chutney

GRIND TOGETHER to a fine paste:
Corriander - 1 bunch (equal to a cup)
Pudina - ½ bunch
Onion -1 small
Green Chilli -4
Garlic -4 pods
Jaggery -1 Tsp
Salt to taste
Jeera - ¼ tsp
Juice of ½ Lime Or ½ tsp Pulp of Tamarind.

Sweet Chuthey

Sweet Chuthey for Aloo Tikki, Bhel Puri, Pani Puri and all other "chat items".. Can also be used as a Salad Dressing!!

Pulp / Extract of Tamarind - 1 lime size
Jaggery - 4 Tbsp
Dates (softened and mashed) - 4 to 5
Red Chilli Powder - ½ tsp
Black Salt - 1 Tsp
Roasted Jeera Powder - 1 Tsp
Salt to Taste
Bring to Boil on slow heat stirring occasionally till it shines.

Source: Radha Mummy

Arci Upma

Arci (rice) upma.. hot and spicy!

I. Dry Grind Very Coarse
Raw Rice - 1 Tumbler
Tuvar Daal - 1 handful
Whole Pepper - 1 Tsp
Whole Jeera - 1 Tsp


II.In a heavy Bottom Pan heat 2 to 3 Tsp of Gingeley Oil & Ghee (Mix). -
ADD in this order, one by one:
Mustard seeds- 1Ttsp
Tuvar Daal - 1 Tsp
Asafoetida -1/3 Tsp
Red Chilli - 1 (slit)
Green Chilli - 2 (cut fine)
Ginger -1 Inch piece (cut fine)
Curry leaves -Handful
Water - 2 ½ Tumblers
Salt to taste
When Water boils ADD I to II stirring all the time, so that lumps don’t form.
Serve Hot.

Andhra Pesarattu

A healthy version of the dosai!

Wash and Soak for about 2 to 3 hours
Paitham Daal (Yellow daal) - 1 Tumbler
Par Boiled Rice - 1 Handful

ADD to this:
Onion- 1 Medium Size
Green Chilli - 4
Red Chilli - 3
Coconut fresh gratings - 1 Handful
Asafoetida - ¼ Tsp
Salt - to Taste
Curry leaves
Corriander leaves
GRIND TOGETHER to a fine paste. Ready to use.

Source: Radha mummy (my mom)

Elephants - the powerhouse of ancient india

This is an amazing video about "the lost temples of India"..

Brief: This is a Discovery Channel documentary that talks about Raja Raja of Tanjore and also the Srirangam temple in Tiruchy.. and of course about Elephants (the architects and powerhouse of ancient India!)

http://puretamil.com/tamil-videos/documentary-videos/discovery-channel-lost-temples-of-india.html


Very interesting.. I want to go to Tanjore :)

Quotes

A "No" uttered from deepest conviction is better and greater than a "Yes" merely uttered to please, or what is worse, to avoid trouble.

-Mahatma Gandhi, Indian political & spiritual leader

Washing Veggies..

Veggies look so green and beautiful when you look at them on the veggie shelves in the grocery store. I personally feel that they use a "Veggie Wash" or a "Clean Veggie spray".. and I'm sure these contain chemicals.. even if doesn't have the spray, I think we need to wash the veggies very well.

Here are a few ways to wash the veggies to ensure that it is completely clean, and free of any bacteria and dirt.

- Wash with Hot Tap Water and then with Cold Tap water
- Add 4-5 table spoons of Lime Juice to a pail of water and soak the veggies for about 4-5 minutes. Rinse in hot tap water, and then cold water.
- Add 1/2 to 1 cup of white vinegar to a pail of water and soak the veggies for about 4-5 minutes. Rinse in hot tap water, and then cold water.
- You can also soak the veggies in Boiling water for 1 to 5 minutes and then rinse in cold tap water

Whole-Wheat Walnut & Raisin Biscotti - no butter :)

I just saw "Everyday Food" on PBS and I loved this breakfast biscotti recipe. I immediately tried it, and it tasted great.

"Biscotti" means "double baked". A few good things about this recipe:
- No Butter
- Only 1/3rd cup of Sugar
- Very healthy as it has walnuts and raisins
- You can make it and store for a few days
- You can also make it to take along (to work/ travels) as a snack

The best part is that you use very little sugar, and no butter.. Sounds good right.. let's get into the details now..

Oil spray for the baking sheet
Whole wheat flour - 3/4 cup
All purpose flour - 1/2 cup
Sugar (Brown or Regular) - 1/3 cup
Baking Powder - 1 teaspoon
Salt - 1/4 teaspoon
Walnut halves - 1/2 cup
Raisins - 1/4 cup (Use golden/dark raisins)
Eggs - 2
Vanilla Extract - 1 teaspoon

Optional ingredients in place of raisins:
Cranberries - 1/4 cup
Apricots - 1/4 cup
Mini sweet chocolate chips - 1/4 cup
Or anything else you like!! Just limit the quantity to 1/4 cup

Directions:
1. Preheat oven to 350 degrees and grease the baking tray
2. Mix the dry ingredients
3. Beat the egg and the vanilla extract
4. Fold the dry ingredients with the egg mix
5. Make a "loaf" (1 inch thick, 2.5 inches wide and 7 inches long)
5. Bake for 20 to 25 minutes
6. Cut the loaf into 1/4 inch pieces using a serrated knife
7. Reduce the heat in the oven to 300 degrees
8. Place on the baking tray and bake (turning once after 10-12 minutes) for another 20-25 minutes
9. Store in an airtight container

The link: http://www.pbs.org/everydayfood/recipes/walnut_raisin_biscotti.html

Chai (tea) spice mix

A lot of people as me "How to make good Chai (tea in the hindi language)".. the key is in the spices and the quality of tea. We all know that the quality of the end product depends on the ingredients that go into what you are making.

So here is a simple "spice mix" for Chai.. Please feel free to add more of what you like, and avoid what ever you don't prefer. For example, I like cardamom a lot, but don't fancy cinnamon too much.. so I add more of cardamom and less of cinnamon. I like to add the saffron and vanilla bean when the water boils, so I usually don't add them in the mix.

Ingredients:
Cardamom - 8 to 10 pods
Clove - 5-6
Cinnamon - 1/4 inch stick
Star Anise - 1/8 inch piece
Ginger powder - 1/4 teaspoon
Saffron - 6-10 strands
Pepper - 1-2 pods
Nutmeg - 1/8 teaspoon
Vanilla bean - 1/8 inch piece

1. Use a coffee grinder/mortar & pestle set/kitchen counter & knife to mix and coarse grind the spices.

2. Store the mix in a air-tight glass/plastic container.

3. Keep the container in the refrigerator or any cool, dry place.

You only need to add 1/2 teaspoon per cup of tea - so make small quantities to ensure that the mix is always fresh.

Quick tips:
- If your cup of chai tastes "perfect" then write down the ingredients (with the exact quantity used.)
If you think you need more of one spice, you can always add it to the mix.
- If you don't like it all together, you can always throw away the mix and start from scratch. Use small quantities of the spices for the "trial" so that you don't feel too bad about throwing away spices..

Let your taste buds decide the ingredients and the quantity of the same..

Try this, and let me know your "mix".

Some useful links to learn more about spices:
http://en.wikipedia.org/wiki/Spices
http://en.wikipedia.org/wiki/Chai

I'm back with Soy Chai

Hello.. I'm back after a brief break.. with a perfect recipe for a snowy day.. we had a snow storm last night, and it is freezing now! I really wanted to drink something hot tea but realized that I ran out of milk.. I had two cartons of Silk Vanilla Soy milk and decided to quickly try to make "Soy Chai".. and it turned out great!!

Here is what you need for two cups of tea (chai):
Water - 1 cup
Soy Milk - 1-1/2 cups
Tea leaves (four teaspoons) or tea bag (3) - the quantity really depends on the type of tea
A mix of spices
Honey/Sugar to taste

Again, please buy recently packed, good quality tea leaves or bags - it makes a lot of difference..

How to:
1. Boil water in a thick bottom vessel until you see bubbles
2. Add 1/2 a teaspoon of spice mix - see my next post for the ingredients
3. Add the tea leaves/tea bag and bring to a boil
4. Add the Soy Milk and bring to a boil
5. Add Sugar/Honey
6. Strain and drink..

I did not add sugar or honey for myself because the soy milk had a hint of vanilla. You can try it without sugar/honey and always add it later if necessary.

The quantity of water and milk can vary depending on how you want your tea. If you want it watery, add more water.. and if you want it thick, you can add more milk