VENDAKKAI PULI KUZHAMBU

I wanted to try vatral kuzhambu with okra for a long time. I made it for today's lunch and i loved it.

INGREDIENTS :

• Okra / lady's finger / vendakkai - 5 nos (Chop into round thin slices)
• Tamarind - small gooseberry size
• **Sambhar powder - 1 - 1.5 tsp
• Salt - as needed
• Turmeric powder - 2 pinches
• Jaggery - a small piece

To temper :

• Cooking oil - 2 tbsp
• Methi seeds / Fenugreek seeds - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Jeera- 1/2 tsp
• Urad dal - 1/2 tsp
• Toor dal - 1/2 tsp
• Small onions - 2 nos (finely chopped)
• Garlic cloves - 4 nos (-do-)
• Curry leaves - few (-do-)

METHOD :

• Soak tamarind in warm water for 20 mins and take the extract. Add salt , sambhar powder and turmeric powder.set aside.
• Now in a kadai , heat oil and add the tempering items in the same order.Saute for a while.Now add the chopped lady's finger pieces and saute well.
• Now add the tamarind extract and allow it to boil till okra gets cooked. Add a small piece of jaggery.
• Switch off the flame.Transfer to a bowl and add a tsp of gingely oil .Cover it and serve after 30 mins.This gives a special flavor for the gravy.

Mix with plain rice & enjoy with sutta appalam :)

** For sambhar powder recipe, please refer the side bar. U can use ur home made or store bought powder too.There will be no change in taste i guess..

KITCHEN CLINIC:

Lady's finger /Okra : Okra, also known as Ladies Fingers, Gombo, Bendi or Gumbo, appears to have originated from the West Africa and is well known for its great health benefits. Benefits of Okra According to research done by Ms. Sylvia Zook (Ph.D, nutrition, University of Illinois), Okra is full of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy, thus decreasing the risk of some forms of cancer, especially colon cancer. Colon Cancer is the third most common form of cancer and the second leading cause of cancer-related death in the Western world. The superior fiber found in okra helps to prevent diabetes and constipation. Okra is a rich source of many nutrients, including vitamins A, B6, C, iron and calcium. Ladies finger is a very useful vegetable and inexpensive medicine, as it is available practically round the year in India. Due to its sweet taste, cold potency, vata-pitta pacifier nature, strength promoting aphrodisiac qualities, it is a very useful to ladies close to menopause. It is found beneficial in leucorrhoea and dysuria also. Okra is also reported to be beneficial to those suffering from diabetes as it helps to stabilize the blood sugar. Some people have even claimed to have cured their diabetes or their condition greatly improved with the daily consumption of water that has been soaked with okra. **Take two pieces of Lady Finger (Bhindi) and remove/cut both ends of each piece. Also put a small cut in the middle and put these two pieces in glass of water. Cover the glass and keep it at room temperature during night. Early morning, before breakfast simply remove two pieces of lady finger (bhindi) from the glass and drink that water. Keep doing it on daily basis. Within two weeks, you will see remarkable results in reduction of your SUGAR. Health Benefits of Lady's Finger : 1) The vegetable is a good provider of good bacteria called the probiotics. Probiotics helps in biosynhtesis of vitamin B. They also help in proliferation just like the yoghurt. 2) Nurture you hair : Lady's Finger can be applied to hair as the last rinse to make your hair bounce. Follow the steps ahead Slice the lady's finger horizontally and boil it till the is brew is slim. Cool it off and add few drops of lemon juice to it. Apply this to your hair and enjoy the bouncy look. Lady's finger has other health benefits as mentioned below. Excellent laxative. Treats Bowels. Heals Ulcers. Soothes the gastrointestinal tract. Lady finger is also known as Okra. It is a very valuable source of nutrition. It can help with the following health conditions: It helps relieve constipation It helps control blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract. It helps in healing acid reflux It contains soluble fibre which helps in controlling the cholesterol level in our bodies. It contains insoluble fiber too which keeps the intestinal track healthy. Lady Finger helps in reducing risks of deadly diseases like cancer. Lady fingers are especially beneficial for the control of colo-rectal cancer . Human body is recommended to have a certain level of vitamin B 6 and folic acid. Half a cup of cooked Lady fingers provide nearly 10% of the recommended levels of vitamin B6 and folic acid. Here are some nutritional facts of Lady fingers: Okra Nutrition (half-cup cooked Lady Finger) contains: Calories : 25 Dietary Fiber : 2 grams Protein : 1.5 grams Carbohydrates : 5.8 grams Vitamin A : 460 IU Vitamin C : 13 mg Folic acid : 36.5 micrograms Calcium : 50 mg Iron : 0.4 mg Potassium : 256 mg Magnesium : 46 mg To retain the nutrients present in lady fingers, it should be cooked as little as possible, eg with low heat or lightly steamed. You can even eat it raw.

GINGER CHUTNEY FOR IDLY/DOSA

I got this recipe from my friend.It tastes good with idly / dosa.U can have it with curd rice too. My MIL used to tell me the numerous health benefits of ginger. So i started using ginger in my daily cooking. Once in a week i make thogayal / pachadi / chutney with ginger.Do try this chutney , i am sure u'll love it.

INGREDIENTS

• Ginger - Thumb finger size
• Red chilly - 2 nos (reduce to one if u want less spicy)
• Grated coconut - 2 tbsp
• Garlic flakes - 2 nos
• Tamarind - small berry size
• Salt & water - as required

To temper (  I couldn't temper as i was in a hurry . But I suggest u all to do this step )

• Mustard seeds - 1/4 tsp
• Urad dal - 1/2 tsp
• Curry leaves - few

METHOD

• Chop the ginger into small pieces.
• Heat a kadai with a tsp of oil and saute the ginger pieces, garlic flakes and red chillies.
• Finally add the grated coconut , salt & tamarind. Fry for a minute.
• Grind everything into a smooth paste.Temper all the items given above.

Enjoy with idly / dosa topped with sesame oil.

KITCHEN CLINIC

GINGER: Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines. Here are ten health benefits of this powerful herb. Ovarian Cancer Treatment Ginger may be powerful weapon in the treatment of ovarian cancer. A study conducted at the University of Michigan Comprehensive Cancer Center found that ginger powder induces cell death in all ovarian cancer cells to which it was applied. Colon Cancer Prevention A study at the University of Minnesota found that ginger may slow the growth of colorectal cancer cells. Morning Sickness A review of several studies has concluded that ginger is just as effective as vitamin B6 in the treatment of morning sickness. Motion Sickness Remedy Ginger has been shown to be an effective remedy for the nausea associated with motion sickness. Reduces Pain and Inflammation One study showed that ginger has anti-inflammatory properties and is a powerful natural painkiller. Heartburn Relief Ginger has long been used as a natural heartburn remedy. It is most often taken in the form of tea for this purpose. Cold and Flu Prevention and Treatment Ginger has long been used as a natural treatment for colds and the flu. Many people also find ginger to be helpful in the case of stomach flus or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract. Migraine Relief Research has shown that ginger may provide migraine relief due to its ability to stop prostaglandins from causing pain and inflammation in blood vessels. Menstrual Cramp Relief In Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps. Prevention of Diabetic Nephropathy A study done on diabetic rats found that those rats given ginger had a reduced incidence of diabetic nephropathy (kidney damage). Ginger for Cholesterol Reduction In cholesterol-fed rabbits treated with ginger, total serum cholesterol and LDL cholesterol levels were reduced and the atherogenic induct was reduced from 4.7 to 1.12. The marked rise in body weights, glucose, insulin, total cholesterol, LDL cholesterol, triglycerides, free fatty acids and phospholipids in serum of rats that followed 6 weeks of high-fat diet treatment were significantly reduced by extract of ginger treatment. The effect of ginger powder on lipid levels was investigated in a double blind controlled clinical trial involving forty-five patients in the treatment group and 40 patients in placebo group. There was a significant reduce in triglycerides, cholesterol, low density lipoprotein (LDL), very low density lipoprotein (VLDL).

Why do YOU cook, Monica Bhide?

I'm not sure there is a harder working food writer than Monica Bhide. She teaches, writes magazine articles, has a syndicated newspaper column called Seasonings, and has written several cookbooks including her most recent, Modern Spice. What I like about her writing is the personal stories and her enthusiasm for using different ingredients. She's also about as big a twitteraholic as I am. Not only do I learn something new when I read her stories, articles and tweets, but I enjoy the journey.

As a child, I always felt that I had trouble relating with the world. I always felt that I did not fit in the crowd and that I could not really 'connect' with people. Then one day, I discovered what I did relate to: the kitchen. I would spend hours watching my parents and my grandparents and uncles and aunts cooking but never attempted to try it myself. I think I was about 8 or 9 when I began to cook. It was an experience unlike any other. I never felt awkward or out of place in the kitchen. I never thought of cooking as hard (unlike school work!). The kitchen made me feel at peace with myself. It was around the same time that I started writing... but all the writing was private. I never shared it with anyone.

But back to cooking: As a child, there were so many things I could not do. I did not know how to swim or ride a bike or be one with the in crowd. But I knew how to bring out the best in eggplant, i knew how to sizzle cumin just right to release it's flavor and aroma, i knew how to stuff an okra with a pungent spice mix, I knew how to simmer a deep and intensely flavored lamb curry. I would go to the farmers market and pick fruits and vegetables with my dad and learned how to tell good fish from bad. And then the magic happened: when I served the food to people, they liked it. It became the source of connection with friends and family and those who came to my table. I felt like I finally had made a connection. Years later, as I cook to care and nurture my family, my writing grew up. I heard from more and more people that they connected with my words and that made them want to cook my food.

I cook because it is who I am. Cooking, for me, is a away of nurturing those around me and sharing a part of me with them. My world of writing and food makes me feel like I belong in this world and that I have a purpose and that I matter and can make a difference.



Monica Bhide is the twentieth person profiled in this series. Read more profiles.

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Spiced Squash and Pear Soup

Here's my ultimate fall and winter comfort food.  And it's low-fat, high fiber and very easy to make - you can't say that about too many comfort foods!  For the soup pictured here, I actually used squash and about 1 cup of leftover canned pumpkin.  That's the great thing about it - you can vary the vegetables, the spices and the stock.  So whatever, your preferences are, jump in and make it the way you like it!

1 tablespoon olive oil
5-6 cups (about 2-3 pounds) peeled and seeded butternut squash chunks (or carrots or pumpkin)
1 pear, peeled, cored and cut into 1/2 inch chunks
1/4 sweet onion, peeled and chopped (optional and to taste)
1 teaspoon fresh ginger, finely chopped
1 teaspoon dried thyme
1/4 teaspoon nutmeg
1 teaspoon curry powder
1 tablespoon fresh ginger, peeled and grated
1 teaspoon of Kabsa spice, optional ( if no Kabsa spice is availabe, add a pinch of cardamom, cinnamon, cumin and fennel - to equal 1 teaspoon)
5 cups low-salt chicken stock
fresh thyme stalks, for garnish

Place the oil in a large stockpot.  Add all o f the chopped vegetables, fruit and spices - except the ginger,  to the pot.  Turn the veggies in the oil so that everything is coated. Cook over medium heat for 5 minutes to lightly glaze the vegetables.

Add the ginger, and cook for another 2 minutes.  In case  you've never used fresh ginger before, it's an ugly brown tuber that you find in the produce isle.  It doesn't keep very long, so I buy a knob, use what I need and then peel and chop the remainder and throw it into a jar full of dry Sherry.  It will keep for months like that.

Add the stock.  It should just about cover the vegetables.  If there isn't enough, you can add water or more stock.  Bring the stock to a simmer, cover the pot and cook for about 1 hour until the vegtables are

soft enough to mash completely.
 

 To puree the soup, use an immersible blender.  Blend completely smooth, or leave some chunks, however you prefer.

Alternatively, the vegetables can be transferred to a food process and processed until smooth.  Process first to a rough chop, and then add a little stock, if necessary, to blend the vegetables to your desired preference.

 Stir the blended vegetables back into the pot.  At this point the soup will be a little thin.

Simmer it, uncovered, for about 10 minutes to thicken it up. If you plan to eat it immediately, you can continue to simmer it to the desired thickness. If making the soup ahead, don't over-thicken it, because it will dramatically thicken as it cools, and will stay thicker even after it gets reheated.


To serve, ladle the soup into bowls and garnish with the fresh thyme.

Pecan Pie Bars

I like pecan bars that are gooey and caramelly, just like my pecan pie, so after much experimenting, I've decided just to go ahead and use my pecan pie recipe!!  It's simple as can be - the most important thing is to line the pan with foil, or you'll never get them out of the pan.  I also think it's important to use a shortbread base that doesn't have brown sugar in it because if you don't have some contrast between the filling and the crust, the bars taste too sweet and a bit boring.  

Shortbread Crust

2 cups (260 grams) all-purpose flour, measured by fluffing, scooping and levelling
¾ cup sugar
⅛ teaspoon salt
16 tablespoons cold unsalted butter, cut 1' thick


Filling

3 large eggs

1 cup sugar
1 cup dark corn syrup
1 teaspoon vanilla extract
2 cups diced pecan pieces

Preheat the oven to 375 degrees F., with rack in the middle of the oven. Line a 13 x 9-inch pan completely with a double-layer of aluminum foil. Leave a good amount of overhang, so you'll be able to remove the whole thing after the bars are baked.

For the crust: Place the flour, sugar and salt into a processor and pulse to combine.  Add butter and pulse-process to coarse crumbs.

Sprinkle the crumbs into the lined pan, and then press them down to cover the whole bottom of the pan.  ( I use my flat fingers to press everything down.  Your fingers will also let you know if any part is thicker than another).  It may seem that you have too much crust, but it won't be that thick once you get it tamped down really well, and you need a fairly thick otherwise the gooeyness will seep through.

Bake the dough until just starting to brown, about 15-20 minutes.

Meanwhile, make the filling:

In a large bowl, lightly whisk the eggs. Whisk in the sugar. Stir in the corn syrup, vanilla and nuts. Pour the filling over the hot, baked crust.

Bake for 5 minutes. Lower the oven temperature to 325 degrees F.  Bake for another 25-30 minutes, until the filling is just barely set (doesn't shake).  Cover the pan with foil after 20 minutes if the nuts are getting too brown.  

 

Set the pan on a cooling rack and cool completely. Refrigerate the bars for at least an hour, or longer.  Cold bars will be much easier to cut.   Lift the foil up to remove the dessert from the pan. You'll be able to remove the foil completely, as the dessert will be quite stiff.

Set on a cutting board.  Cut off 1/4-inch  from the edges all around, and then cut the dessert into bars the size of your choosing.  They are very rich, so keep that in mind when cutting them.

You can serve the bars cold, or at room temperature.  Cold they are on the chewy side, and warmer they are more oozy.

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I'm very excited to announce that Food Wishes is getting a new logo! This is something I've wanted to do for years, and I'd love to get your opinion on which of these two designs you like better (btw, this is for the basic design only - colors will be explored after the final logo is chosen). So, take a look, then simply click your choice and vote in the poll below the images. Thank you for your help!

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