Tuesday 28 August 2012

Weight naturally


      HOW TO REDUCE WEIGHT NATURALLY !!!!!

Obesity can RISK your health,Reduce your Weight by Natural Way- 10 Effective Home Remedies for Losing Weight ~

1) Fruits and green vegetables are low caloriefoods, so over weight persons should use these more frequently.

2) One should avoid intake of too much salt. Salt may be a factor for increasing the body weight.

3) Milk products like cheese, butter should be avoided because these are rich in fat. Meat and non-vegetarian foods should also be avoided.

4) Spices like dry ginger, cinnamon, black pepper etc. are good for loosing weight and can be used in a number of ways.

5) Vegetables like bitter gourd (Karela), and bitter variety of drumstick are useful for loosing weight.

6) Taking of honey is an excellent home remedy for obesity. It mobilizes the extra deposited fat in the body and puts it into circulation, which is utilized as energy for normal functions. One should start with small quantity of about 10 GMs. or a table spoonful to be taken with hot water. It is good to take it in early morning. A teaspoonful of fresh lemon juice may also be added.

7) Cabbage is considered to be an effective remedy for loosing weight. This vegetable inhibits the conversion of sugar and other carbohydrates into fat. Hence, it is of great value in weight reduction. It can be taken raw or cooked.

8) Exercise is an important part of weight reduction plan. It helps to use up calories stored in body as fat. In addition, it also relieves tension and tones up the muscles of the body. Walking is thebest exercise to begin with and may be followed by running, swimming, rowing.

9) Lime juice is excellent for weight reduction. Juice of a lime mixed in a glass of warm water and sweetened with honey should be taken every morning on an empty stomach.

10) Measure the portions of your food every meal and make sure that the portions are small. For example one portion of rice should not be more than the quantity which can fit in your fist. Smaller meals at a regular interval of 4 to 5 hours will keep your metabolism high and prevent your body from converting the food you intake into fat. You must also include regular exercise 
in your daily routine to help enhance weight reduction.. —

Sunday 24 June 2012

Sushi


     Sushi

    This is not super-traditional sushi, but I think its pretty close and it tastes pretty good. The “filling” ingredients can vary, and you can mix and match to create different rolls. This makes enough for 6 rolls, enough for 2 hungry sushi lovers (I do not use raw fish). Sushi is one of my all time favorite foods! (and that is why i learned to make it like 7 years ago)

500 gr Sushi rice (I’ve used “regular” rice with mixed results. I guess the main thing is that it should NOT pre-boiled or fast-cooking)
6 Nori (seaweed sheets)

1/2 cup rice vinegar (white vinegar works too)
1 tbsp sugar
1 tsp salt

cucumber strips (peeled, seeded cucumber)
surimi stcks (imitation crab sticks)
avocado slices
smoked salmon slices
egg omelet (cut in strips)
cream cheese
Also try: Shrimp, crabmeat, fish (cooked), spinach leaves (blanched), carrot strips, sesame seeds, tuna (canned tuna mixed with cream cheese)

-to cook the rice (1 part rice, 2 parts water): Bring to boil, cover and simmer for 10 mins, turn off stove and let it rest for 15 mins.
-prepare all your filling ingredients (cut into strips about the length of a nori sheet)
-mix vinegar+sugar+salt
-fold in vinegar mix into rice carefully, you don’t want rice mush. Combine in a folding motion until rice is somewhat cooled.
-place your nori sheet on the bamboo rolling mat (or just a flat surface and use your hands to roll carefully), short side toward you, shiny side down.
-place a ball of rice about the size of a baseball in the center of the nori.
-moisten your fingers and spread the rice evenly on the bottom 3/4 of the nori
-now the roll is ready to be filled. I usually spread a thin layer of cream cheese on all my rolls, and then add the veggies and surimi.
-roll the nori carefully, keeping all the filling inside, but making sure its as tight as possible. 
-Cut the rolls in 8 pcs with a sharp knife, wiping the knife after each cut.
-serve with wasabi (the green paste), and soy sauce.

For fried rolls:
Before cutting the roll, dip it in egg, roll it around in a mix of breadcrumbs and planko (Japanese breadcrumbs), fry until golden brown. 
You can also fry the surimi and the shrimp this was before making the roll.

Alternatives:
-If you don’t like nori, or are allergic to it, try using a big lettuce leaf (that has been blanched to make it pliable).
-To make the “inside-out” roll, use plastic wrap to cover your mat, and turn the nori over after spreading the rice to put the filling in the nori side of the sheet. (try sprinkling a bit of sesame seeds on the rice side)

Tortillas de Harina / Flour tortillas

     
   

      Tortillas de Harina
Flour Tortillas (wheat)
These tortillas are great for quesadillas or burritos (I guess you could even do “wraps” with them, as long as you use them warm, otherwise they’re not very flexible). They are moist and buttery, and even if they don’t come out perfectly round (mine never do!), you can wow your friends and family! They are not as good as my mom’s, but they’re pretty colose. 

(makes about 35 tortillas)

1 kg Flour (all purpose) + 1 cup for rolling surface
1 1/2 cup vegetable oil
1 tbsp. Baking powder
2 tbsp. Salt
1 1/2 cup warm water

Mix dry ingredients
Make a “hole” in the middle of your “mountain” of flour.
Add oil and water and start mixing.
When the dough is firm enough, knead it a bit on a flat surface.
“break” pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you’re choking it)
Make several round balls (called “testales”), and placed them on a floured surface (cookie sheet works great).
Let the testales rest for about 30 mins. covered with a damp towel.
Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling… just spread them enough so they are bout 6 inches in diameter.
Cook your tortillas on a “comal”, flat griddle or skillet at medium heat (mine was on 6 on an electric stove). You don’t need to oil the skillet (there’s enough oil in there)
Just like with pancakes, the 1st one is never good, but the rest are delicious.
You can pile up the uncooked tortillas, they won’t stick. 
My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and it takes about 30 seconds on the second side.

Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.

Friday 22 June 2012

Leche Flan




Leche Flan Ingredients:


  • 1 can (390g) evaporated milk
  • 1 can (390g) condensed milk
  • 10 egg yolks
  • 1 teaspoon of vanilla extract or lemon essence
For the caramel:
  • 1 cup sugar
  • 3/4 cup water

Leche Flan Cooking Instructions:

  • In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
  • Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
  • Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
  • Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.
  • Cover moulds individually with aluminum foil.
  • Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
  • Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
  • Let cool then refrigerate.
  • To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

  • You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Monday 18 June 2012

Stuffed Cauliflower



    Rather than frying this cauliflower dish, Madhu Gadia, author of The Indian Vegan Kitchen, steams and bakes it for a party entrée that's elegant and healthful.
  • 1 cup coarsely chopped onion
  • ½ cup tomato sauce
  • ½ small jalepeño chile, finely chopped
  • 2 Tbs. chopped fresh ginger
  • 2 cloves garlic, coarsely chopped
  • 1 tsp. whole cumin seeds
  • 3 Tbs. canola or vegetable oil, divided
  • 1 Tbs. ground coriander
  • ½ tsp. ground turmeric
  • ½ tsp. cayenne pepper, or to taste
  • ½ tsp. amchoor or 1 tsp. lemon juice
  • ½ tsp. garam masala
  • 1 large potato, peeled, boiled, and grated
  • 1 medium head cauliflower (2 lb.)
  • 2 medium potatoes, peeled and sliced
1. Preheat oven to 400°F. Blend onion, tomato sauce, jalepeño, ginger, garlic, garlic, and cumin in blender until paste forms. Heat 2 Tbs. oil in skillet over medium-high heat. Add onion paste, and cook 3 minutes, or until mixture comes together in dense mass. Stir in coriander, turmeric, cayenne, amchoor, and garam masala; cook 2 minutes. Stir in 1/2 cup water and grated potato.
2. Steam whole cauliflower head 5 to 7 minutes. Cool. Press onion mixture all over cauliflower. Set in baking dish.
3. Toss sliced potatoes with remaining 1 Tbs. oil on baking sheet. Transfer both pans to oven, and bake 25 minutes, turning potatoes once. Serve cauliflower with sliced potatoes.


Tuesday 12 June 2012

Basic Mayonnaise




Basic Mayonnaise

  • 2 large egg yolks, beaten until frothy
  • 1 teaspoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons white wine vinegar
  • 1 1/4 cups neutral-flavored oil (grapeseed or canola)
  • 1/4 cup extra virgin olive oil
  • Salt and freshly ground white pepper, to taste
To stabilize your mixing bowl, position a wet dishcloth twisted into a ring on the countertop. Place a large mixing bowl on the dishcloth ring and vigorously whisk together the beaten egg yolks, mustard, lemon juice and vinegar for about 30 seconds to 1 minute.

Pour oils into a 2-cup measuring cup with a spout. Whisking constantly and briskly, add oil in a slow steady stream. (Note: Finished mayonnaise should have a smooth, well-blended consistency. If it appears to have separated, continue whisking vigorously to emulsify.) Season to taste with salt and pepper.

Make It Ahead: Make recipe and keep refrigerated in an airtight container for up to 2 days.

Makes 1 1/2 cups

Sunday 27 May 2012

Pastillas de Leche

PASTILLAS DE LECHE by liezel
INGREDIENTS:

  • 2 cups powdered milk ( Anchor or Nido)
  • 1 can, 14 oz condensed milk 
  • sugar for coating


 HOW TO PREPARE PASTILLAS:

  • Combine powdered milk and condensed milk. Mix and blend evenly using a spoon.
  • Set aside for few 10-15 minutes before shaping.
  • Shape into balls or mini logs. 
  • Wrap the pastillas in a cellophane or food paper.  If you don't like wrapping, shape into balls and insert a toothpick at the center.
  • Enjoy your yummy dessert!

Friday 25 May 2012

Baking Basics


Baking basics

   by: liezel dabu
   
   Do you want to learn the secrets of creating delicious cakes and biscuits? It's easier than you imagine! Follow these simple tips and soon you'll be baking up a storm.


   

Start with a recipe

Unlike other forms of cooking where improvisation is encouraged, baking requires precision and the right combination of ingredients to succeed. When you're starting out, stick to a recipe for the best results. You'll soon discover what can and can't be interchanged and can experiment a little more, but always start with a reliable base.

Measure it out

Baked goods are the result of a chemical reaction, so having the right amount of each ingredient is essential. Make sure you level off cups of dry ingredients and measure liquids into jugs that have been placed on a flat surface. By taking the time to measure everything properly, you're guaranteed fabulous results.

Sift in the dry

Although you can buy pre-sifted flour, don't be tempted to skip sifting it again before adding it into the mix. Sifting adds air to the flour's particles and eliminates lumps, so sift all your dry ingredients for best results.  

Cream it

Creaming butter and sugar together is one of the most important steps in baking. This simple action adds air to the mixture, giving you that decadent texture to your cakes and biscuits. Don't underestimate how long you should be beating the mix – it should be almost white in colour

Fold it together

If a recipe calls for ingredients to be folded into the mix, it needs to be handled carefully to avoid knocking all of the air out. Use a rubber spatula or a large metal spoon to carefully incorporate the ingredient into the mixture, folding the mixture in on itself as you go. Don't over do it though, the final mix should be just combined.

Avoid overbeating

Once the flour has been added to the mix, take care not to overmix it, or you run the risk of overworking the gluten in the flour and making your final creations heavy and dense.

Into the heat

Placing your baking in a non heated oven will not only alter the chemical reaction and mess with the final product, but will also throw out your cooking times. Recipe cooking times are based on a preheated oven so to avoid having to open and close the oven to test your cake for doneness, add it to a preheated oven.

Test it

Before you pull your cakes out of the oven, use a metal skewer to test that they're done. Simply stick it into the cake and if it comes out clean you can take it out. Make sure you test it in a couple of spots to ensure it's definitely cooked through.

Let it cool

Although it's temping to cut into a hot cake that's just come out of the oven, it's best to wait until it's cooled. Unless a recipe calls for a cake to be cooled in its tin, carefully tip it out onto a cooling rack a couple of minutes after you pull it out of the oven.  Be careful as you do this, as the cake will be very delicate and can be easily broken.

Tips

  • Read the entire recipe before beginning so that you know all the steps you need to follow.
  • Set out all your ingredients and equipment before you start. This way you can concentrate on each step without having to stop and start to measure things out.
  • Try a recipe a couple of times before experimenting with it. This way you'll know what the original tastes like and can easily compare the two.
  • Because ovens vary so much, it's worthwhile investing in an oven thermometer to check the temperature of your oven. This will prevent you from over cooking or under cooking your creations.
  • Avoid opening the door throughout the cooking process, as the change in temperature could cause your cake to sink. Instead, take a quick peek a few minutes before the baking time is up to test for doneness.