Kachori Dough

This is the easiest recipe For Kachori Dough, do try this …

Ingredients:

  • 2 cups Flour
  • 1 tspn baking powder
  • Some water
  • 1 pinch of salt
  • 2 tbspns olive oil
  • A pinch of cumin seeds/ nigella seeds or carom seeds

Procedure:

-Combine Flour, baking powder and salt in a mixing bowl or kitchen mixer and mix.

-Add water little by little and make rough dough.

-On a Floured surface knead this dough and then in a greased bowl let it stand For 20 minutes.

-If using kitchen mixer or dough maker then this is not a big deal you just need to be careful in your quantities.

-Now after 20 minutes you can use this dough.

Outcome:

Dough For kachoris is ready to use.

Ayesha's Kitchen
Ayesha's Kitchen

Tips:

-Spend 20 minutes kneading on very low speed if using dough maker.

Servings:

This will make 20 kachoris.

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Samosa Dough

This is the easiest recipe For Samosa dough …

Ingredients:

  • 2 cups Flour
  • 1 tspn baking powder
  • Some water
  • 1 pinch of salt
  • 2 tbspns olive oil
  • A pinch of cumin seeds/ nigella seeds or carom seeds

Procedure:

-Combine Flour, baking powder and salt in a mixing bowl or kitchen mixer and mix.

-Add water little by little and make rough dough.

-On a Floured surface knead this dough and then in a greased bowl let it stand For 20 minutes.

-If using kitchen mixer or dough maker then this is not a big deal you just need to be careful in your quantities.

-Now after 20 minutes you can use this dough.

Outcome:

Dough For Samosas is ready to use.

Ayesha's Kitchen
Ayesha's Kitchen

Tips:

-Spend 20 minutes kneading on very low speed if using dough maker.

Servings:

This will make 20 samosas.

Nihari

Nihari is one of the Famous dishe sof Pakistan, it is basically a spicy beef stew which is very tender and very tasty. It requires a lot of time + a lot of effort but once it is made, you Forget all your effort and time, its very easy and believe me it is lovely. Do try this and let me know your remarks …

Ingredients:

  • 1 kg beef (4-6 large pieces)
  • ½ kg knuckle and marrow meat (beef)
  • 1 ½ cup oil
  • 1 tspn garlic paste
  • Onion sliced
  • 50 gms of wheat Flour
  • Lots of water

MASALA

  • 2 tbspns red chilli powder
  • Salt to taste
  • 1 tspn nigella seeds
  • ½ tbspn garlic powder
  • ½ tbspn Fried dried onion
  • 1 tbspn cumin seeds
  • 2 bay leaves
  • 1 tspn Fennel seeds
  • 1 tbspn black pepper
  • ½ tspn mace
  • 1 spn nutmeg
  • 1 tbspn ginger powder
  • 1 tbspn black cumin
  • ½ tspn cloves
  • ½ cup lemon juice

Procedure:

-Combine all the masala ingredients except lemon juice and grind well into powder and mix with lemon juice.

-Now in a large, thick bottomed pot, heat one cup of oil. Add garlic and stir and then add meat, bones and masala and Fry For Few minutes. Add 13 glasses of water and cover. Cook on very low heat until the meat is very tender (For beef it will take something around 6 – 8 hours).

-Dissolve 50 gms of Flour in 3 glasses of water (avoid lumps) and stir this mixture into the curry and stir well. Remove bones if you want to.

-Cook For 15 minutes and meanwhile Fry onions in rest of the oil.

-Add Fried onions + oil to the mixture and again cook on low heat For 30 minutes.

-And Finally after a lot of struggle and cooking, Nihari is ready. Serve it hot with naan or parathas and enjoy.

Outcome:

Tasty homemade Nihari is ready to be served.

Ayesha's Kitchen
Ayesha's Kitchen

Tips:

-Avoid lumps while mixing wheat Flour and water.

-Take shin meat.

Servings:

This will serve 10 persons easily.

Vegetable Of The Week TARO

Ayesha's Kitchen
Ayesha's Kitchen

 

Taro (pronounced /ˈtɑroʊ/) is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable. It is considered a staple in oceanic cultures. It is believed to be one of the earliest cultivated plants. In its raw form the plant is toxic due to the presence of calcium oxalate, although the toxin is destroyed by cooking or can be removed by steeping taro roots in cold water overnight. Taro is closely related to Xanthosoma and Caladium, plants commonly grown as ornamentals, and like them it is sometimes loosely called elephant ear. The name “taro” is from Tahitian or other Polynesian languages; the plant is also called kalo (from Hawaiian), gabi in The Philippines, dalo in Fiji, seppankizhangu in Tamil, Arvee in Hindi and Karkalo in Nepali.

Names and Origin

Taro was probably first native to the lowland wetlands of Indonesia (talas). Estimates are that taro was in cultivation in wet tropical India before 5000 B.C., presumably coming from Malaysia, and from India further transported westward to ancient Egypt, where it was described by Greek and Roman historians as an important crop.

Taro’s scientific name is Colocasia esculenta (synonym C. antiquorum); esculent is an English word taken directly from Latin and means edible. The Xanthosoma genus is closely related, and several common names including callaloo and coco or cocoyam are used to refer to either Taro or domesticated Xanthosoma species which share substantially the same uses. Taro may be distinguished as “taro cocoyam” or “old cocoyam”, with the term “new cocoyam” referring to species of Xanthosoma.

In Kenya, taro root is referred to as arrow root, or by the Kikuyu or Kamba word ndŭma. In the Maldives this root or yam is referred as Ala. Varieties that grows in muddy ponds are called Olhu Ala . Olhu means a muddy pond. In South Africa, it referred to by the Zulu word amaDumbe or the anglicised madumbi. In some Caribbean countries, it is sometimes known as dasheen, a name said to be derived from the French de Chine which means from China and evokes the plant’s Asian origins. The leaves are used to make a soup popular in the West Indies, called callaloo soup. In Cyprus it is known as kolokassi, which is similar to the name the Romans used: colocasia, and it is known as “Qolqass” in Egypt. In Lebanon it is known as kilkass. Taro is also known as dalo In the Fijian Islands and in Japan as satoimo. Eddoe is another name for taro, although this one seems to be preferentially used to designate small corm varieties.

Uses

The small round variety is peeled and boiled, sold either frozen, bagged in its own liquids, or canned. The plant is actually inedible when raw because of needle-shaped raphides (calcium oxalate) in the plant cells.

Typical of leaf vegetables, taro leaves are rich in vitamins and minerals. They are a good source of thiamin, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese. Taro corms are very high in starch, and are a good source of dietary fiber. Oxalic acid may be present in the corm and especially in the leaf, and these foods should be eaten with milk or other foods rich in calcium so as to remove the risks posed by ingesting the oxalate ion, especially for people with kidney disorders, gout, or rheumatoid arthritis.

Calcium reacts with the oxalate to form calcium oxalate, which is highly insoluble and is suspected to cause kidney stones.

India

In North India, it is called Arvi or Arbi. In Assamese it is called Kosu. In Bengali it is called Kochu(কচু). It is a very common dish and may be served with or without gravy. The leaves are rolled along with gram flour batter and then fried or steamed to make a dish called Patode which is finshed by tempering with red chiilies and carrom seeds.

In himachal pardesh its roots is known as Ghandyaly in mandi distt. The dish called patrodu.patrodu pata+rodu. pata means the leaves of the Ghandyali and the dish which made by pata (leaves) is called patrodu.

A tree-growing variety of taro is extensively used in the western coast of India to make patrade or patrada, literally “leaf-pancake”. These are either made like fritters, or are steamed and eaten. In the state of Maharashtra, it is called Alu in Marathi. The leaves, called ‘Alu che Paana’, are de-veined, rolled with a paste of gram flour, tamarind paste, red chilli powder, turmeric, coriander, asoefotida, salt and steamed. These can be cut into pieces, eaten as such or shallow fried and eaten as a snack known as alu chi wadi. ‘Alu chya panan chi patal bhaji’, a lentil and colocasia leaves curry is also popular. In the Indian state of Gujarat it is used to make patra, a dish with the leaves of the plant prepared with tamarind and other spices. Sindhis call it ‘Kachaloo’; They fry it, smash it and re-fry it to make a dish called ‘Took’ which compliments Sindhi Curry.

In Kerala, a state in southern India, taro corms are known as Chembu-kizhangu. It is used as a staple food, as a side dish, or as a component in various side dishes. As a staple food it is steamed, and eaten with a chutney of green pepper and shallot onions. The leaves and stems of certain varieties of taro are used as a vegetable in Kerala.

In other Indian states, Tamil Nadu & Andhra Pradesh, taro corms are known as Sivapan-kizhangu ‘chamagadda’ or in coastal Andhra districts as ‘Chaama dumpa’ in Telugu, and can be cooked in many ways, deep fried in oil for a side item with rice, or cooked in a tangy tamarind sauce with spices, onion and tomato.

In Dakshin Kannada district in the state of Karnataka, Taro is used in morning breakfast dish as Patrode.

In the Indian state of Uttarakhand and neighbouring Nepal, it is considered a health food with a variety of cooking styles. The most common style is boiling it in salty water in iron cooking pots until it becomes like porridge. Another style is to steam the young leaves called ‘gava’, sun-dry and then store it for later use. For another variety, the taro leaves and stems are used raw as an ingredient for pickles. The leaves and stems are mixed with black lentils and then dried as small balls called badi and used later on. The stems are also sun-dried and stored for later use. On one special day, women worship saptarshi (seven sages) and have rice with taro leaf vegetable only.

Care must be taken to oil one’s hands before handling the leaves, as some leaves are acidic and cause scratching. The leaves are completely safe and delicious after cooking.

Nepal

Taro is grown in the hilly regions of [Nepal]. The modified stem (corm) of Taro is known as ‘Pindalu’ and petioles with leaves are known as ‘Karkalo’. Almost all parts are eaten by making different dishes. Large leaves of Taro are use as an alternative to umbrella when unexpected rain occurs. Boiled corm of Taro is commonly served with salt, spices and chillies. It is popular among hill people. Chopped and dried leaf petioles are used to make cake called ‘Maseura’.

Bangladesh

In Bangladesh it is known as Mookhi Kochu. It is cooked with small prawn into thick curry.

Romans

Taro was used by the early Romans in much the same way the potato would later be used by Europeans. They called this root vegetable colocasia. Apicius mentions several methods for preparing taro. The text of Apicius seems to imply that the usual cooking method was to boil taro in water. Apicius suggests that a sauce be made from pepper, cumin, rue, vinegar, oil and liquamen to be served with chopped pieces of boiled taro.[7] Apicius also mentions recipes in which pieces of taro are cooked along with meat or fowl, similar to the manner in which potatoes are now used in European meat dishes. After the fall of the Roman Empire, the use of taro gradually ceased in Europe. This was largely due to the decline of trade and commerce, as most of the taro used throughout the Roman Empire had been grown and exported from Egypt.

Spain

Taro root is called ñame in Spanish and is largely cultivated in the Autonomous Community of the Canary Islands (Canary Islands, Spain).

South Asia

Taro is extensively used in South Asia. In Kerala, a state in southern India, it is used as a staple food, as a side dish, or as a component in various side dishes. As a staple food it is steamed, and eaten with a chutney of green pepper and shallot onions. The leaves and stems of certain varieties of taro are used as a vegetable in Kerala. A tree-growing variety of taro is extensively used in the western coast of India to make patrade or patrada, literally “leaf-pancake”. These are either made like fritters, or are steamed and eaten. In another Indian state, Andhra Pradesh, taro corms are known as ‘chamagadda’ or in coastal districts as ‘Chaama dumpa’ and can be cooked in many ways, deep fried in oil for a side item with rice, or cooked in a tangy tamarind sauce with spices, onion and tomato. In the Indian state of Gujarat it is used to make patra, a dish with the leaves of the plant prepared with tamarind and other spices.

Maldives

Ala was widely grown southern atolls, Addu, Fuvammulah, Huvadhu, and Haddhunmathi, . They considered it a stable food even after rice was introduced. Ala and Olhu Ala is still widely eaten all over maldives. It is cooked or steamed with salt to taste and eaten with grated coconut along with chili paste and fish soup. it is also prepared as a curry. The roots are sliced and fried to make chips and also used to prepare varieties of sweets.

China

Taro (called yutou, 芋头 or yunai, 芋艿 in China; 芋頭, wuh táu? in Hong Kong) is commonly used within Chinese cuisine in a variety of styles, mainly as a flavor enhancing ingredient. It is commonly braised with pork or beef. It is used in the dim sum cuisine of southern China to make a small plated dish called taro dumpling, as well as a pan-fried dish called taro cake. It is also woven to form a seafood birdsnest. The taro cake is also a delicacy traditionally eaten during the Chinese New Year. In desserts it is used in tong sui, bubble tea, as a flavoring in ice cream and other deserts in the China(f. ex. Sweet Taro Pie). McDonald’s sells Taro flavored pies at their stores in China.

Polynesia

Considered the staple starch of traditional Polynesian cuisine, taro is both a common and prestigious food item that was first introduced to the Polynesian islands by prehistoric seafarers of Southeast Asian derivation. The tuber itself is prepared in various methods including baking, steaming in earth ovens (umu or imu), boiling, and frying. The famous Hawaiian staple poi is made by mashing steamed taro roots with water. Taro also features in traditional desserts such as Samoan “fa’ausi,” which consists of grated, cooked taro mixed with coconut milk and brown sugar. The leaves of the taro plant also feature prominently in Polynesian cooking, especially as edible wrappings for dishes such as Hawaiian laulau, Fijian & Samoan “palusami” (wrapped coconut milk and onions), and Tongan “lupulu” (wrapped corned beef). Ceremonial presentations on occasion of chiefly rites or communal events (weddings, funerals, etc.) traditionally included ritual presentation of raw and cooked taro roots/plants. The Hawaiian laulau traditionally contains pork, fish, and lu’au (cooked taro leaf). The wrapping is with inedible ti leaves (Hawaiian: lau ki). The cooked taro leaf has the consistency of cooked spinach and would be unsuitable for use as a wrapping.

West Africa

Taro is consumed as a staple crop in West Africa, particularly in Nigeria and Cameroon. It is called cocoyam in Nigeria, Ghana and Anglophone Cameroon. It is called macabo in Francophone Cameroon.

Taiwan

In Taiwan, supermarket varieties range from about the size and shape of a brussels sprout to longer, larger varieties the size of an adult male’s fist. Taro chips are often used as a potato-chip-like snack. Compared to potato chips, taro chips are harder and have a more assertive nutty flavor. They are generally made from upland taro because of their lower moisture.

Japan

Excavated Japanese satoimo root (stems are cut before the plant is dug up): (1) Remaining stem from parent or seed satoimo, (2) Parent or seed satoimo, (3) Remaining stem from child satoimo, (4) Child satoimo, (5) Grandchild satoimoIn Japan, it is called satoimo (サトイモ, satoimo?), (kanji: 里芋) “village potato”. The “child” (satoimo) and “grandchild” (satoimo), referring to the corms, are called imonoko (芋の子, imonoko?). Satoimo is has been propagated in Southeast Asia since the late Jōmon period. It was a regional staple food before rice became predominant.

The tuber, satoimo, is often prepared through simmering, but occasionally grated and eaten raw or steamed. The stalk, zuiki, can also be prepared a number of ways, depending on its variety.

 South Korea

In South Korea, it is called toran (Korean: 토란: “egg from earth”), and the corm is stewed and the leaf stem is stir-fried. Taro roots can be used for medicinal purposes, particularly for treating insect bites.

Vietnam

In Vietnam, where taro is called khoai môn, it is used as a filling in spring rolls, cakes, puddings, soups and other desserts.

United States

In Hawaii, taro is a traditional staple, as in many tropical areas of the world, and is the base for making poi. In Chinatowns, people often use taro in Chinese cuisine, though it is not consumed or popularized nearly as much as in Asian and Pacific nations. Since the late 20th century, taro chips have been available in many supermarkets and natural food stores. In the 1920s, dasheen, as it was known, was highly touted by the Secretary of the Florida Department of Agriculture as a valuable crop for growth in muck fields. Fellsmere, Florida, near the east coast, was a farming area deemed perfect for growing dasheen. It was used in place of potatoes and dried to make flour. Dasheen flour was said to make excellent pancakes when mixed with wheat flour. In areas with large Spanish speaking communities (especially from of the Spanish West Indies like Puerto Rico, Cuba, Domican Republic,etc..) it is called ñame.

Philippines

In the Philippines, taro is called gabi. A popular rendition of the taro is Laing (pronounced /lah – ing/) which originates from the Bicol region in Southern Luzon. The dish’s main ingredients are taro stem and leaf cooked in coconut milk, salted with fermented shrimp or fish bagoong. It is also heavily spiced with red hot chilies called sili’ng labuyo (“wild pepper”)

Another dish where taro finds common use in the Filipino kitchen is the Philippine national stew, called sinigang. This sour stew may be made with pork and beef, shrimp, or fish. Peeled and diced taro is a basic ingredient of pork sinigang.

Finally, the third most common use of taro in the Filipino diet is in ginataan, literally meaning “cooked with coconut milk.” This form of dessert, where coconut milk and taro are combined along with indigenous ingredients such as sago and jackfruit, is shared throughout most Southeast Asian cuisines.

West Indies

Taro is called “dasheen”, with a smaller corm species being called “eddo” in the English speaking countries of the West Indies, and is cultivated and consumed as a staple crop in the region. In the Spanish speaking countries of the Spanish West Indies it is called ñame.

 Turkey

Taro is grown in the south coast of Turkey, especially in Mersin and Antalya. It is boiled in a tomato sauce or cooked with meat, beans and chickpeas.

Cyprus

In Cyprus, taro has been in use since the time of the Roman Empire. Today it is known as “kolokassi” which is similar to the name the Romans used: colocasia. It is usually stewed with celery (and sometimes meat) in a tomato sauce. Taro also grows on Ikaria island; Ikarians credit the taro for saving them from famine during World War II.

Lebanon

In Lebanon, taro is known as “Kilkass” and is mainly grown along the Mediterranean coast. The leaves and stems are not consumed in Lebanon and the variety grown produces round to slightly oblong tubers that vary in size from a tennis ball to a small cantaloupe. Kilkass is a very popular winter dish in Lebanon and is prepared in 2 ways: “Kilkass with lentils” which is a stew flavored with crushed garlic and lemon juice and “kilkass in tahini” (tahini is a sesame seed paste).

Suriname

In Suriname the taro root is called “aroei” by the Indians and is commonly known as “chinese tayer”. The closely related Xanthosoma species is the base for the popular Surinamese dish pom.

Recipes:

Will Be updates soon.

Fruit Of The Week GRAPE FRUIT

Ayesha's Kitchen
Ayesha's Kitchen

The grapefruit is a subtropical citrus tree known for its bitter fruit, an 18th-century hybrid first bred in Jamaica. When found in Barbados it was named the “forbidden fruit”; it is also called the “shaddock”, after its creator.

These evergreen trees are usually found at around 5–6 metres (16–20 ft) tall, although they can reach 13–15 metres (43–49 ft). The leaves are dark green, long (up to 150 mm, or 6 inches) and thin. It produces 5 cm (2 in) white four-petaled flowers. The fruit is yellow-orange skinned and largely oblate, and ranges in diameter from 10–15 cm. The flesh is segmented and acidic, varying in color depending on the cultivars, which include white, pink and red pulps of varying sweetness. The 1929 US Ruby Red (of the Redblush variety) has the first grapefruit patent.

The fruit has only become popular from the late 19th century; before that it was only grown as an ornamental plant. The US quickly became a major producer of the fruit, with orchards in Florida, Texas, Arizona, and California. In Spanish, the fruit is known as toronja or pomelo.

Colours and Flavours

Grapefruit comes in many varieties, determinable by color, which is caused by the pigmentation of the fruit in respect of both its state of ripeness and genetic bent. The most popular varieties cultivated today are red, white, and pink hues, referring to the inside, pulp color of the fruit. The family of flavors range from highly acidic and somewhat bitter to sweet and tart. Grapefruit mercaptan, a sulphur-containing terpene, is one of the substances which has a strong influence on the taste and odor of grapefruit, compared with other citrus fruits.

Nutritional Properties

Grapefruit is an excellent source of many nutrients and phytochemicals that contribute to a healthy diet. Grapefruit is a good source of vitamin C, pectin fiber, and the pink and red hues contain the beneficial antioxidant lycopene. Studies have shown grapefruit helps lower cholesterol and there is evidence that the seeds have high levels of antioxidant properties. Grapefruit forms a core part of the “grapefruit diet”, the theory being that the fruit’s low glycemic index is able to help the body’s metabolism burn fat.

Grapefruit seed extract has been claimed to have strong antimicrobial properties, with proven activity against bacteria and fungi. However, no studies have demonstrated any efficacy by grapefruit seed extract as an antimicrobial for either bacteria or fungi. Additionally, although GSE is promoted as a highly effective plant-based preservative by some natural personal care manufacturers, studies have shown that the apparent antimicrobial activity associated with GSE preparations is merely due to contamination with synthetic preservatives.

A 2007 study found a correlation between eating a quarter of grapefruit daily and a 30% increase in risk for breast cancer in post-menopausal women. The study points to the inhibition of CYP3A4 enzyme by grapefruit, which metabolizes estrogen. However, there is a study showing that grapefruit consumption may not increase breast cancer risk. Furthermore, related studies showed a significant decrease in breast cancer risk with greater intake of grapefruit in women who never used hormone therapy.

Other Uses

Grapefruit peel oil is used in aromatherapy and it is historically known for its aroma.

Grapefruit has also been investigated in cancer medicine pharmacodynamics. Although it inhibits the metabolism of some drugs, which is generally considered a bad thing, this allows some cancer drugs to be used at a lower dose, because of inhibited metabolism. This requires a smaller amount, which, in principle, can reduce the overall cost of an “effective” dose.

It also eases constipation, as it causes loosening of the bowels and stimulates defecation (especially true for pink grapefruit).

A grapefruit is cut in half, and the flesh can be sprinkled with a couple of teaspoons of ‘household’ sugar (optional), and left covered for an hour or two. The flesh is then eaten as normal.

Recipes

Will be updated soon.