Thursday, November 27, 2008

Carrot Soup

which carrot is better raw or cooked?

Clearly a raw carrot has more goodness in it when it is raw and therefore you would assume it is the healthiest way to eat it. But unless the carrot is juiced then consumed, the body cannot break down the goodness because of the cellular nature of the carrot. Carrots are more nutritious when eaten cooked than eaten raw (except when juiced). Because raw carrots have tough cellular walls, the body is able to convert less than 25 per cent of their beta carotene into vitamin A.Cooking, however, partially dissolves cellulose-thickened cell walls, freeing up nutrients by breaking down the cell membranes. So long as the cooked carrots are served as part of a meal that provides some fat the body can absorb more than half of the carotene. Also, it usual for Carrots to be cut into pieces and eaten after boiling or steaming, but done in this way, half the proteins and soluble carbohydrates will be lost so it is more advisable to cook them whole and then cut up.
Content and photo taken from carrotmuseum

1 big Carrot
1 medium Tomato
1sp thinly chopped Garlic,
1 Chilly chopped
1/2sp Pepper powder
1tsp Cornflour
1tbsp Lemon juice
1 tbsp Butter

1. Boil carrot and tomato in 400ml water until tender.(dint waste this leftover
water. keep it aside. we can use this for soup)
2. Allow to cool and blend boiled carrot and tomato until smooth.
3. Mix cornflour in 1tbs water. keep it aside.
4. Heat the butter in a saucepan and fry the chopped garlic and chilly.
5.Add pureed tomato,carrot,salt and leftover water(for better taste, u can use
vegetable stock instead of this)
6.Cook a further 10 mints.
7. Add cornflour water to this. stir well and cook for 2 mints.
8. Remove from heat and mix the pepper powder to it.
9. Before serve, mix the lemon juice.

Sunday, November 23, 2008


           There are hundreds of different recipes for fruit Cake,  all with slight variations 
on the same theme. In all cases is it a rich and little spicy cake crammed with sultanas, raisins, currants, Orange peel, etc.... mixed dry fruits.
This is a small treat for Christmas.

2 cups Mixed dry fruits
1 cup   Plain flour
1 cup   Self raising flour
1 cup   Brown sugar
1/4 sp Nutmeg powder
1/4 sp Cloves powder
100 g  Butter
1/2 sp Soda bicarbonate
2          Eggs

1. Place the mixed dry fruits, brown sugar, nutmeg powder, cloves powder, butter and 1/2 cup 
    water in a large saucepan and bring to the boil for 5 mints in low flame. remove from heat and     allow to cool.
2. Meanwhile lightly beaten the eggs.
3. Add the flours, soda bicarbonate and boiled dry fruit mixture to the beaten egg, mixing well.
4. Place mixture in a greased cake pan.
5. Bake in oven (at 200 degree c) for one hour or until skewer comes out clean.

Tuesday, November 18, 2008

Mushroom Curry

             Past one month I have been showering with awards. But, I was busy with my personal works these days and so the awards are making delayed. Iam really honoured to receive all the awards from You. Thanks to you all for your nice co-operation and encouragement.

First follow the recipe:

Mushrooms 500 gm
Onion 1 big
Tomato 3
Ginger&Garlic past 1 sp
Coriander powder 1 sp
Chilly powder 2 sp
Garam masala powder 1tsp
Cilantro stems 1 small bunch
Cooking oil 1 tbs

1. Make it past these three items separately: Tomato, cilantro stems, onion.
2. Clean mushrooms and cut stems into slices and caps into quarters.
3. Put the wok one stove and pour cooking oil.
4. Then add ginger, garlic, onion past saute the raw smell goes.
5. Add cilantro stems past fry for a while.
6. Add tomato puree followed by all powders, salt and saute for 2 mints.
7. Now add the mushrooms, cover the lid and cook for 3mints., pour 1/2 cup of water 
8. Allow it cook until the water will evaporate.  
    If you want finally add chopped cilantro leaves.

Sunday, November 9, 2008

Lemon Couscous

Couscous is a tiny pasta that is delicious, nutritious, and incredibly easy to prepare. The traditional North African dish known as couscous was originally made by hand. Large grains of semolina were prepared in several steps by dampening smaller grains of semolina with water and working them between the hands to break up clumps into smaller and smaller granules until finally being ready to cook. This is a very time taking process. Commercially made couscous does the above described hand processes by machine, what you buy is at the stage that is ready to cook.
The word couscous might derive from the Arabic word kaskasa, it means 'to pound small'.
Couscous can be used instead of rice, pasta or potatoes as an alternative carbohydrate. It is the perfect food for health conscious people and easy to make. Couscous contains proteins, fibre, vitaminB. It’s incredibly simple to prepare. Just add hot water and bring to a simmer. Turn off the heat, add seasoning and mix some lime juice. Its  a great tasting meal.

Couscous           1 cup
Water                1 cup
Lemon juice      2tbs
Cumin                1tsp
Mustard seeds 1tsp
Black gram       1tsp
Bengal gram     1tsp
Red chillie         1
Green chillies   2 (chopped)
Cilentro            1tbs(chopped)
Cahewnuts       1tbsp
Oil                     2tbs
Turmaric powder
Curry leaves  

Place the water and salt in a pan and bring to the boil. Pour over the couscous, making sure it is completely wet. Stir in couscous and reduce heat until liquid is absorbed and couscous is tender.
In a pan heat oil and add one bye one cumin, mustard seeds, black gram, bengal gram, red chillies, cashewnuts, green chillies, curry leaves and turmaric powder and mix well.

Once fried all well, add cooked couscous and stir well for a while. Mix the chopped cilentro and switch of the stove. Allow to cool for 5 mints then add lemon juice and mix it well.  
Now its ready to serve.