Garlic - Top Heart Attack Fighters

GARLIC

GARLIC PLANT
Top Heart Attack Fighters - Garlic

A wonder ingredient! Garlic is rich in 'allium compounds' that reduce the risk of heart disease by improving the elasticity of blood vessels, and lowering the chances of blood becoming sticky and thereby causing heart diseases. Remember, garlic loses its compounds of cooking so it's best to eat two cloves of raw garlic or add it to good food towards the end of the cooking process.

Allium sativum L, commonly known as garlic, is a species in the onion family
Alliaceae. Its close relatives include the onion, the shallot, and the leek. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.

Top Heart Attack Fighters

Garlic | Broccoli | Oats | Spinach (palak) | Tomatoes | Guavas | Avocado | Fenugreek (Meathi) Seeds | Olive Oil | Amla (Indian Gooseberry) |Wheat Bran | Almonds | Sprouts | Walnuts | Soya Bean


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Beet Root Wine

Wine - Beet Root Wine

INGREDIENTS :

1 kg beet root
³/₄kg sugar
1 litre water
30 gm yeast
juice of 2 limes

METHOD

Boil and cut the beet root into small cubes. Add water and boil again for 10 minutes. Cool and strain through muslin, add lime juice. Pour the liquid into the brewing vessel and sprinkle dry yeast on top. Secure the mouth with 2 layers of cloth and keep in warm place. After 14 days, decant the clear solution into clean bottles and store. Use only after 2 months, when the wine has matured.

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Grape Wine

Wine - Grape Wine

INGREDIENTS :

1 kg grapes
1 litre water
³/₄-1 kg sugar, depending on the sweetness of the fruit
30 gm yeast

METHOD

Clean and wash the grapes and boil in water until well cooked (10 minutes). Cool and crush the grapes. Strain through the muslin. Pour the liquid into the brewing vessel and sprinkle dry yeast on top. Secure the mouth with 2 layers of cloth and keep in warm place. After 14 days, decant the clear solution into clean bottles and store. Use only after 2 months, when the wine has matured.

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Orange Wine

Wine - Orange Wine

INGREDIENTS :

1 doz big oranges
3/4-1 kg sugar
1 litre water
30 gms yeast

METHOD

Peel oranges, remove the inner skin,pith and seeds.Boil in water until well cooked (10 minutes). Cool and crush the orange. Strain through the muslin. Pour the liquid into the brewing vessel and sprinkle dry yeast on top. Secure the mouth with 2 layers of cloth and keep in warm place. After 14 days ,decant the clear solution into clean bottles and store. Use only after 2 months.

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Mango Mousse

Puddings - Mango Mousse

INGREDIENTS :

1 cup ripe mango pulp
1/2 cup cream
1/2 cup powdered sugar
2 t.sp. gelatin
2 nos egg whites

METHOD

Chill the mango pulp and cream, separately. Melt the gelatin in hot water. Mix all the above ingredients and the sugar. Set in a mould. Beat the egg white very stiff and decorate the top.

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Apple Sauce Pudding

Puddings - Apple Sauce Pudding

INGREDIENTS :

1 cup apple pulp
2 t.sp. orange peel
1/4 cup orange juice
1 cup cream craked biscuits (crushed)
1/2 cup sugar
1/2 cup nuts
2 tb.sp butter
1/2 cup cream
a few cloves (crushed)

METHOD

Apple pulp can be made by boiling apple and pressing through a sieve. Mix all the above ingredients except the nuts. Garnish the top with crushed nuts and bake till set.

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Cornflakes Pudding

Puddings - Cornflakes Pudding

INGREDIENTS :

1 cup conflakes - crumbs
1/2 cup butter
2 tb.sp. sugar
1 cup milk
1 tb.sp. cornflour
1 cup crushed pineapple
vanilla ice cream

METHOD

Mix conflakes, butter and sugar and press around a pie dish. pour in the milk and leave it to soak. Meanwhile, cook the pineapple in water and a little sugar. While boiling mix the cornflour and a little milk and pour over it. Cook for a minute and trnsfer into the above pudding. Chill the mixture and top with vanilla ice cream.

Lemon Layer Pudding

Puddings - Lemon Layer Pudding


INGREDIENTS :

1/2 cup self raising flour
1/2 cup butter
1 cup sugar
2 cups milk
2 nos lime-juice and rind
4 nos eggs-separated

METHOD

Cream butter and sugar and lemon rind. Beat the yolks and add to it. Now add the milk, lime juice and fold in the flour, and lastly the egg white beaten very stiff. Pour into a baking dish and bake.

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Egg White Butter Cream Icing

Puddings - Egg White Butter Cream Icing

INGREDIENTS :

1 no eggwhite
2 tb.sp. icing sugar
2 tb.sp. butter

METHOD

Beat egg white until it is stiff. Melt sugar and butter on hot water. Remove from fire and cool and add to the beaten egg. cool and use as icing.

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Chocolate Mousse

Puddings - Chocolate Mousse

INGREDIENTS :

3 nos eggs
3 tb.sp.sugar
1/2 cup water
2 t.sp. gelatin
2 tb.sp cocoa
1/2 cup cream

METHOD

Make a syrup of sugar and water. Beat egg yolks and mix in the sugar syrup. Keep on beating until it froths. Melt gelatin in a little water and add to the above. Beat the mixture until it is light and frothy. Fold in cream and coca and leave it to set in a refrigerator.

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Chocolate Souffle

Puddings - Chocolate Souffle

INGREDIENTS :

3 nos eggs
2 cups milk
3 tb.sp. gelatin powder
4 tb.sp. melted chocolate or cocoa
1/2 cup sugar

METHOD

Separate the white of the eggs into a bowl, and beat until it stands in peaks. Beat the egg yolk in a sauce pan, add sugar and milk and warm in a double boiler until it coats the spoon. Remove from fire and put away to cool. Melt the gelatin in a little water in the same boiler and keep aside. When the mixer is very cold, fold in the egg white, gelatin and cocoa. pour into a mould and leave in the fridge to set.

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Semolina Pudding

Puddings - Semolina Pudding

INGREDIENTS :

1/2 cup semolina (rawa)
11/2 cup milk
1/2 cup sugar
1 no egg
1 t.sp. vanilla essence
a few nuts and raisins

METHOD

Roast the rawa in a little butter. Add milk and sugar and cook till it is thick. Remove from fire, add beaten egg, essence, nuts and risins and transfer into a baking dish. Bake till sides get brown.

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Bread Pudding

Puddings - Bread Pudding
INGREDIENTS :

2 slices soft bread
1 no egg
3 tb.sp. sugar
1 cup milk
1 tb.sp. butter 2 t.sp. cornflour
4 tb.sp. kismis

METHOD

Soak bread in milk, add the rest of the ingredients and mix thoroughly. Beat the egg and blend into the mixture. Bake till set.

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Caramelled Banana

Puddings - Caramelled Banana

INGREDIENTS :

2 nos bananas
1/4 cup sugar
1 tb.sp. corn flour
1 cup milk
5 nos cloves

METHOD

Heat the sugar in a frying pan until it turns dark brown. Remove from fire, add a little water and sliced bananas. Crush the cloves and add to it. Bring back to boil. Remove from the fire and transfer into pudding bowl.
Mix the corn flour and milk and boil into a thick custard. pour over the banana. Serve when cold.

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Ice Cream

Puddings - Ice Cream

INGREDIENTS :

2 nos eggs
3 tb.sp powdered sugar
100 gm cream
vanilla essence

METHOD

Keep the temperature of the freezer at hte colkest point. Beat the egg white until it stands in peaks. Gently fold in the sugar little by little with afork. Then fold in the cream in the same manner. Add essence and leave in the refrigerator to set. Add different colours to make it attractive.
Different varieties of ice cream could be prepared by adding different flavours like chocolate, mango pulp, instant coffee powder, etc.

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Jellied Sago Pudding

Puddings - Jellied Sago Pudding

INGREDIENTS :

2 tb.sp. sago
2 cups milk
2 tb.sp. sugar
1/2 cup cream
2 t.sp gelatin
1 t.sp any essence
a few chopped cherries

METHOD

Cook sago in the milk, add sugar and when it becomes thick keep aside to cool. Disolve gelatin in a little water. Mix it with the cream and blend well into the sago. Add essence and chill in the refrigerator. When partially set, beat up and add the cherries and allow to set.

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Baked Fruit Pudding

Puddings - Baked Fruit Pudding

INGREDIENTS :

2 nos bananas - peel and cut in slices
1/2 cup chopped dates
1/2 cup orange juice
1 cup apple bits
1 t.sp. orange essence
1 tb.sp rum
1/4 cup chopped rosted nuts

METHOD

Alternate layers of banana, dates and apple in a baking dish. Mix orange juice with rum and essence and pour over the fruits. Sprinkle nuts and bake till the cooking is through. Serve hot or cold.

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Eggless Chocolate Pudding

Puddings - Eggless Chocolate Pudding

INGREDIENTS :

1 cup maida
3/4 cup powdered sugar
1/2 t.sp. baking powder
1/2 cup milk
2 tb.sp. cocoa
2 tb.sp. butter
1 t.sp vanilla essence
a few chopped wallnuts

METHOD

Cream butter and sugar and add the rest of the ingredients. Blend well and transfer into an oven proof dish. Sprinkle nuts on top and bake till set.

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Rice Pancakes

Breakfast Dishes - Rice Pancakes

A typical Kerala dish
INGREDIENTS :

250 gm rice
1¹/₂cup coconut milk
1 tsp dry yeast
2 tbsp sugar
2 egg
oil
salt to taste

METHOD

Soak rice for 4-5 hours. Blend it to a smooth paste. Add coconut milk. Keep aside.
Add yeast to 1/2 cup of luke-warm water and sugar. wait for about 10 minutes till it ferments (the yeast will form bubbles at the surface of the liquid.)

Add the fermented yeast mixture, to the rice-coconut milk batter.

Cover the mixture, and keep aside for 6-8 hours, in a warm place, to ferment well.

Beat the eggs lightly. Mix in the batter. Heat oil in an 'appam pan' pour in 2 tbsp of batter and swirl it till the batter coats the sides of pan evenly. Let it cook. Carefully slide the appam out of the pan.

Repeat the above process to prepare several appams.

Serving tips: There are several ways of having appams - with butter and jam during breakfast; with sugar and coconut milk as dessert. Best had with stew as a meal.

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Ghee Rice Indian vegetarian recipe

Rice Specialities - Ghee Rice

INGREDIENTS :

2 cups - Basmati Rice
¹/₄ cup - Ghee
1¹/₂Onions finely chopped
2 pieces - Cinnamon
20 no - Cloves
10 no - Cardamom
1 no - Garlic
Ginger small piece
Salt for taste

METHOD

Grind ginger and garlic to a fine paste
Wash and soak rice in water for ¹/₂ hour
Heat ghee in a vessel add onion and fry, till it becomes soft. Add Cinnamon, Cardamom and Cloves and fry.
After few minutes add the rice and mix them for 2 minutes
Add the ground paste and add 1¹/₂cup of water and salt
Pressure cook for 10 minutes in a cooker.
Then mix well and serve ghee rice hot for a healthy meal.

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