Saag is a recipe with unique blend of greens. Traditionally made in North India in winter when greens are abundant and vegetables are scarce. Many types of greens are steamed, then tampered with oil and spices. Steaming greens preserves most of nutrients. Usually made with Mustard greens, spinach, methi, dill (fennel), cilantro mint, pea leaves etc. There is no end to how many greens you can combine to make saag. Use caution using strong flavored greens as fennel, mint. Use little quantity. They have strong flavor, your dish will be overwhelmed if large quantity is used. In winters I find all these greens together in local market. Traditional saag green may or may not be available. Other greens work as well. Do not postpone your saag making just because few varieties are not available.
Radish, Mung dal lettuce wrap
A crunchy protein rich light dinner or medium sized snack. Mild kick in radish combined with mung dal makes this dish a vivid delicacy. Those times when you don’t have big appetite for dinner or feel lazy to make roti, this dish serves your purpose. Usually I make this dish with left over mung dal. When hot, with ghee this dal dish goes excellent with roti and rice. In the evening when it is at room temperature, eat with lettuce.
Taro root, purple cabbage tacos with yogurt dressing
Cinco de Mayo as many of us know is not the Independence of Mexico. It was a day of a battle when a rag-tag group of Mexican farmers, clergymen and soldiers fought against the French army. In 1861, Mexican president Benitó Juarez realized that his Government was broken and therefore could not pay back his debtors. Because France had an interest in the country and the United States was in the early stages of civil war, they took the opportunity to set up Mexico as a French colony. It was on May 5th, 1862 in the province of Puebla, when this small group of Mexican soldiers thwarted the French armies.
Sautéed purple cabbage with mung dal
Eating cabbage raw, steamed, or lightly sautéed gives maximized health benefits. Cabbage is very economical . It’s inexpensive, stores well for long, and is available throughout the year from late summer through winter. A whole cabbage will keep in the refrigerator for 2-4 weeks. You can chop and store for 1 week. Cook fresh at your convenience.
Raw mango dal with chana lentils
Dal is made with lentils, mixed with a variety of vegetables. Lentils absorb flavors from other foods and seasonings, making it easy and tasty dish. Lentils are available throughout the year and are inexpensive. They make a great meat substitute or side dish. Lentils are a powerhouse of nutrition. They are a good source of fiber, lean protein, folate and iron, potassium, calcium, zinc, niacin and vitamin K.
There are dozens of varieties of lentils being cultivated. While the most common types in the United States are either green or brown, lentils are also available in black, yellow, red and orange colors. They are sold whole or split into halves. There are several ways to use lentils. Cook till mushy and make soup, cook just right to retain shape for a thick curry with rice on side. Lentils generally have somewhat nutty flavor.
Baked fish with bell-pepper and spring onion
Never settle down with frozen fish sticks. Try this fresh, crispy baked fish. Perfectly baked to preserve nutrients and flavor. Pile vegetables over fish and bake. Any firm fish as tilapia, bass, grouper, mahi mahi will work. I made with all varieties. Cook up this quick and easy dish in 30 minutes.
If you are not a fan of the fishy smell, its ok. By marinating in lime or lemon juice and salt, get rid of fishy smell. Garnish with healthy condiments as lightly baked sliced green onion and fresh bell peppers. Get away from frying fish mess. With fish dinner is never boring or routine. It’s excellent for any busy weeknight.
Classic south indian chicken fry
A fiery Andhra fry cooked with ginger-garlic paste, cinnamon and cloves.
South India’s gravy based curry delicacies are known as koora. If deep-fried or shallow fried without gravy is known as vepudu. A variety of vegetables as ridge guard, bottle guard snake guard, raw bananas, eggplant, lentils are widely used. Many regional speciality sambar, rasam varieties are made with different with homemade powders. Rasam is often accompanied with fry based curries. Garnishing with curry leaves, cilantro, coconut and peanuts are often used to add another level to the flavour.
Some of the most mouth-watering vegetarian dishes are gongura pachadi, snake guard raitha – potlakaya perugu pachadi, fried mung dal fritters (masala vada), pulusu (vegetables cooked in tamarind gravy), Pachi Pulusu (a version of rasam). Gongura is called andhra’s favorite meal (Andhrula abhimana vantakam).
Sweet potato in curry leaf and raw mango gravy
A variety of vegetables cooked in tamarind gravy sauce is staple food in South India. It is known as pulusu. Usually accompanied by rice. Fish cooked in tamarind gravy is a feast for the family. It is made on special occasions. Try eating with black rice. Excellent way to add black-rice to your diet.
Though not as popular as brown rice or wild rice, black rice, known as forbidden rice, purple rice and black rice. It is called forbidden rice because only the emperor and members of the royal family were permitted to eat it. It is an ancient grain that has impressive health benefits than most other closely related rice varieties. In ancient China, black rice so superior and rare, it was reserved exclusively for the kings and royalty. Today this type of rice is picking up in popularity and popping up in more health food stores across the US, Australia, and Europe, as people discover the numerous health benefits that whole grain black rice has to offer.
Paneer, Roti bites
You may be a football fan or just watch the Super Bowl as an excuse to eat the tasty finger food. Don’t derail your healthy diet with fried, sugar junk. Football food can be both delicious and healthy if you cook with good choices.
Paneer is the ‘tasty’ dish vegetarians eat. Paneer indian cheese mostly homemade. It is used in several forms such as chunks, bhurji, fried, sautéed, barbequed, grilled, etc. Basically, paneer is an all-rounder when it comes to ways it can be eaten and tastes good almost in all these forms.
Fun Facts About the Super Bowl Trophy
Like any great design moment, it started with a sketch: Not long after the merger of the National Football League and American Football League in 1966, Tiffany & Co. Vice President Oscar Riedener got together for lunch with Pete Rozelle, the first commissioner of the newly created NFL, to discuss the design of a trophy to be awarded for the “world-championship” game created as a result of the merger. Riedener sketched the original trophy, which has not changed in size or design, on a cocktail napkin.
Just the stats: Crafted entirely of sterling silver by Tiffany & Co. silversmiths in a Rhode Island workshop, the trophy stands 22 inches high and weighs 7 lbs.
Just the stats: Crafted entirely of sterling silver by Tiffany & Co. silversmiths in a Rhode Island workshop, the trophy stands 22 inches high and weighs 7 lbs.
One super debut: The first trophy was awarded to the world-champion Green Bay Packers on January 15, 1967; the Packers captured the trophy again the following year.
No Deflategate here: The trophy’s design features a three-sided concave pedestal topped by a regulation-size football (we’re assuming at the properly inflated PSI). The football is also fixed in a kicking position.
Playing for keeps: Unlike hockey’s Stanley Cup, which is passed to the winning team each season, each winning Super Bowl team gets to keep its own Vince Lombardi trophy.
Tomatillo, avocado dip
Bigger is good with your paycheck. But at snack time, smaller really is better. A perfect snack to melt your fat.
Tomatillo is related to the tomato and is native to Mexico and Central America. The fruit resembles a small unripe tomato and is usually green or yellow. The tomatillo has a papery covering that when peeled away reveals a bright green fruit. Because of this outer covering, the tomatillo is sometimes called a husk tomato. Whole tomatillos are a staple in Mexican cuisine. Tomatillo’s flesh is full of small seeds and has a sweet/sour flavor. Basic for sauces and salsa making, their unique tangy flavor mixes perfectly well with any Mexican dish. The yellow color indicates ripeness, but tomatillo’s are most often used when they are still green.
The tomatillo (toe-ma-tea-o) is of Mexican origin and has been introduced into the United States. The husk tomato plant produces an edible fruit enclosed in a thick husk. The husk is brown and the fruit yellowish when it is ripe. The plants will grow to a height of three to four feet.
Avocados are high on mono-saturated fat (the good fat) and protein, low in sodium and fructose but high in potassium, containing twice that of a banana, and essential vitamins and minerals such as fiber, vitamin K, B5, B6 and C and foliate.
Avocado’s help maintain healthy cholesterol levels. They lower the risk of heart disease, help the body efficiently absorb fat soluble nutrients. Promote weight loss boost eye and heart health etc. Avocados can be eaten every which way, but the first step is making sure your avocado is ripe. Typically avocados will take 4 to 6 days to ripen. You can tell when they are ripe by gently pushing down on them. A ripe avocado should give a bit when you add pressure but it if the avocado is too soft that means it is probably over ripe and will be brown when you cut into it. If the avocado is hard it means it is not yet ripe. One trick is to flick off the tiny stem of the avocado. If it is green underneath that means the avocado is ripe. If it is brown underneath it is overripe and if the stem doesn’t come off it needs more time to ripen.
Avocado Facts
The pit of the avocado contains a milky red or black liquid that was once used as ink for writing
The avocado pit ink can be used as a natural food dye
95% of avocados consumed in the US are Haas avocados
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