Asian Food and Cookery

Asian Food and Cookery

 

India

Indian Food as Part of a Weight Loss Regime

Most people think that you can’t possibly eat Indian food, if you’re on a slimming diet. That’s a fair statement if you always eat Indian food in restaurants, because many traditional Indian recipes involve either deep frying or the use of ghee (clarified butter). However, if you cook Indian food at home, it can easily form part of a weight loss regime, just the same as any other food. You just need to follow a few simple general rules.

– Avoid altogether recipes which involve deep frying.
– If you need to seal meat before braising it for a curry, use a good non-stick pan and a spray bottle with sunflower or vegetable oil in it.… Continue reading

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Grassfed Organic Ghee 7.8 Oz

Grassfed Organic Ghee 7.8 Oz

  • Grassfed & USDA Certified Organic – Made in USA
  • Gourmet quality – using cow’s butter in springtime thru the fall
  • Traditionally made, on Full or Waxing Moon
  • Made From Non-homogenized Milk
  • A fifth-generation, family-owned ghee business…since 1889

Golden colored Ghee is prepared by melting and simmering butter until all the water evaporates and the milk solids settle at the bottom.  The remaining butter oil is very stable, giving it a high smoke point which makes it an excellent choice to use for frying and sautéing and it can be stored without refrigeration for up to a year.  Grassfed Organic Ghee is rich in nutrients, including healthy fat soluble vitamins which aid in the absorption of nutrients in the foods.… Continue reading

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I love samosas but I always worry about the fat in the pastry and the fact that they are usually deep fried.  No matter how hot and fresh the oil, this is not a low fat option!

You can fill a samosa with anything – ground meat, vegetables, even fish but obviously, vegetables and fish are the low fat options here. You can really use any vegetables you like as long as they don’t let out a lot of water, such as tomatoes, but the following is a fairly traditional samosa recipe using peas and potatoes.

The Filling

725g (1lb 10oz) potatoes
Medium onion
1 tbsp fresh root ginger
175g (6 oz) peas (defrosted, if frozen)
Fresh coriander
Salt to taste
1 tsp coriander powder
1 tsp garam masala
1 tsp ground roasted cumin seeds (dry roast in a non-stick frying pan and grind in a pestle and mortar or coffee grinder)
¼ tsp cayenne pepper
Lemon juice to taste (about 2tbsp)

Boil the potatoes and when cool, cut into small cubes.… Continue reading

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Indian Food Basic Ingredients

India has been known as the land of spices. In fact had it not been for the famous “spice route”, India would not have been the preferred destination for the Portuguese, British, Persians and other people from all over the world.

Spices form an essential part of the Indian cuisine. However, the term “Indian Cuisine” is quite a misnomer since there are millions of cuisines in the country. Each region has its own cuisine and staple dishes. Hence, each region and state uses different spices to prepare their food. For example, the southern part of India is known for preparations made of rice flour like “dosa” and “idli” and the excessive use of tamarind. The northern part on the other hand uses more cumin seeds and other spices.… Continue reading

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Indian Breakfast Dishes

Breakfast is said to be the most important meal of the day. And in countries like India, breakfast is another opportunity to showcase their colorful and flavorful cuisine. In India, there are various breakfast meals that are favored by people and are at the same time healthy and delectable. In some regions of India, these dishes are served in other meals besides breakfast. If you want deviations from your usual morning munchies, try out some of the Indian breakfast foods listed below.

Chapati – It is unleavened flat bread made of durum wheat. The dough is flattened into a large circle, and dry cooked on a tava or hot pan. Chapati is often served with soups, lentils, chutney, and curries.… Continue reading

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The Punjab is situated in eastern India and is divided by the Indian/Pakistani border.  It is very fertile because of the rivers that cross here and as a consequence, agriculture is central to the economy.  Wheat accounts for a large proportion of the crops, along with corn, mustard greens, sugar cane and rice.

Buffalo milk which is 3% higher in fat than cows milk, is also important to the Punjabis, who are not prey to worries about cholesterol.  Every bit of the buffalo milk is used in some way or other.  Some is used in tea or evaporated into a much thicker richer milk known as bhadoli, which in turn is set into yoghurt.  The thick cream will be removed from the top of the yoghurt and churned into butter. … Continue reading

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The Cooking of Kerala by Liz Canham

Kerala is situated on the South West coast of India right beside Tamil Nadu. The capital is Trivandrum with its bustling harbour lined with fishing nets and home to fishing boats of all shapes and sizes.

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Spicy Potato and Peas by Liz Canham

This combination of vegetables can be served with any grilled meat or vegetarian dish to give it that spicy oomph.

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Sweets and Savouries for Diwali by Liz Canham

Entertaining family and friends is a large part of the Hindu festival of Diwali, so every home needs to be prepared to provide tasty nibbles for guests at a moment’s notice.

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Okra – A Vegetable or Not? by Liz Canham

You might think that okra is a vegetable but it is actually a flowering plant from the mallow family. Known as ladies fingers (a translation of the Igbo – spoken in Nigeria), okra is grown in tropical areas and it is actually the seed pod of the plant which, when picked young, is used as a vegetable.

Although okra is used in eastern Mediterranean and Arab countries, usually in stews and in the USA, breaded and fried, it is in Indian cuisine that it is best known. Called bhindi in Hindi, ladies fingers should be about the size of the ring finger of a small woman; any larger and they will be too tough and hairy to use.… Continue reading

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