Roasted Brussels Sprouts

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Winter is synonymous with the oven for me. Like I have said before, I find even the flimsiest reasons to switch on the oven. Last night, while preparing dinner, I felt like making brownies and so I popped in a tray to make brownies. Coming back to the topic on hand, I love to use seasonal produce; not only is it light on my pocket, it is more fresher and therefore better for you. Brussels sprouts is a fall/ winter vegetable.

While most people do not like Brussels sprouts, we, in my home, love it! To me it looks and tastes like miniature cabbage. I cook it several different ways: I steam it, stir fry it, saut� it, put it in my salads. One of my favorite is to roast it. I love roasted Brussels sprouts. Not only is it easy to make and healthy, it makes for a great side-dish amidst all the rich food during the holiday season.

Servings: 4-6

Ingredients:

Brussels Sprouts: 1 medium stalk ( around 2-3lbs)
Olive oil: 2 tbsp
Salt: to taste
Black pepper powder: freshly ground

Method:

Preheat the oven to 400 deg F.

Prepare a baking sheet/ tray. Grease it and keep aside.

Separate the Brussels sprout from the main stem. Remove any yellowed outer leaves.Wash, drain and dry the Brussels sprouts.

Slice the Brussels sprouts lengthwise into 2 pieces ( 2 if small, 3 slices if big).

Drizzle olive oil, salt and pepper and mix well.

Arrange it on the baking sheet, preferably in a single layer. Avoid overcrowding.

Bake for 20-30 mins or until golden brown, turning it over once in between.

Serve hot. Enjoy! I am bringing this to Fiesta Friday just in time for the holidays!

Cooking made easy:

Washing the baking trays and pans can be a tedious affair. This could be a breeze if you just line the tray/pan with aluminum foil or parchment paper and then grease it. When baking is done, just remove the foil/parchment paper and toss it in garbage. Now all you have to do is gently rinse the tray/pan with mild soap and water. No scrubbing/ brushing. Good for the pan; good for you!

Tip for healthy living:

Brussels sprouts is considered to be one of the superfoods. It is extremely nutrient dense being a rich source of vitamin C,Vitamin K, folate, potassium, manganese, phosphorous, omega-3 fatty acids and fiber.It is one of the foods that is known for it's anti-cancer benefits and cholesterol lowering ability. It is known to have a DNA-protective effect.

References:

http://www.medicalnewstoday.com/articles/284765.php

http://healthyeating.sfgate.com/health-benefits-eating-brussels-sprouts-4461.html

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10

Food for thought:

There is nothing man will not attempt when great enterprises hold out the promise of great rewards. Livy

WHO approach for the treatment of trauma and facial injuries

The treatment of trauma and injuries to the face is an important part of the (WHO) and the training and practice oral surgeon-face and jaws. More than three million injuries occur on the face in the United States each year. Facial injuries can occur in a number of different contexts, including work-related, sports injuries, car accidents, or as a result of a violent crime injury. Whatever the reason, it is necessary to receive treatment in a timely and complete manner. Here is a closer look at what happens when the patient maintains a face of shock and an expert oral surgeon can help.
A closer look at facial trauma

You can include injuries to the face a number of different problems such as broken teeth on the palate complex facial fractures, jaw or broken orbital bone, cuts or bruises, breast barriers and other damage, and soft tissue injuries. Guidelines for national trauma centers and recommends that the World Health Organization to join the team of the initial consultation to the shock of moderate to severe facial. They are trained specifically for the oral treatment of psychological trauma face, and has extensive experience in all areas of the body part surgeons. Knowing in depth to cope with emergency oral surgery is jawbones, and management of the harms of breast helps improve patient outcomes.

How to deal with facial trauma?

You can treat facial trauma in a number of different ways, to address all concerns and clarify the basic conditions. The World Health Organization in place and taking history as a physical examination of a patient to learn more about what happened. It's taking a lot of problems in mind when treating facial injuries. As occurred in the face of shock? What is the health status of the people? Are serious complications that occur, such as difficulty breathing or vision problems? With this information in mind, the World Health Organization and other members of the healthcare team to provide emergency care and stop bleeding, reduce inflammation, and the face of the most serious complications, prevent infection, and pain management . In some cases, and develop a plan for long-term treatment may include spacious and surgery interventions and ongoing evaluation and monitoring. When you need a long-term care for a shock on the face, and the World Health Organization is usually the main representation doctor. If necessary, and cooperation with other members of the patient care team.

Avoid facial trauma

When possible, it is important to take steps to protect facial trauma. Considering the safety rules when working in a dangerous profession, driving a car, or participate in sports can help prevent costly damage that requires a long time to recover. While many facial injuries become emergencies and prevention have helped to reduce the incidence or avoided altogether.

Require treating facial trauma deep knowledge of each of the facial anatomy and emergency medicine. Can facial injuries huge emotional component that is struggling patients suffering from injuries and they look like. It is best results when you are an expert World Health Organization is available to consult and advise the medical team on the necessary treatments. If you or facial trauma, oral surgeon loved and suffered refer today to discuss the situation and find out what treatment options may be available.

Squid Chilli; Meatless Monday

Today when I went to the fish market, and saw squid, I felt like getting it and making it. I have not made squid in a long long long while! Why??? Mainly because nobody else but me eats it at home. I am loathe to make something for me alone... unless I develop a sudden yearning for the same! This evening was one of those evenings when I felt like eating squid! I decided to bring it home, make mushroom chilli for my husband and squid chilli for me!! The other reason that I don't bring it is because I am not entirely sure that I know how to cook it!!! Funny?? Well, previously mine didn't turn out soft and melt-in-the mouth types that they serve at the restaurants! Mine was more like.. well .. rubber! Hence the apprehension!! I decided to give it another try.. And I am glad that I did!! The squid chilli was not only delicious, it restored my faith back in my  ability to cook it!! Yay!! It was soft, succulent, melt in the mouth.. Just purrfect! Mmmm..

Servings: 2

Ingredients:

Squid: 1 large
Onions: 1 medium,  diced medium
Garlic: 4 cloves,cut julienne
Ginger: 1 inch, cut julienne
Green chilli:3,chopped fine
Bell pepper:1 large,diced medium( can use any color)
Soy sauce:2tbsp
Oyster sauce: 1 tbsp
 Vinegar: 1 tbsp
Corn flour/ corn starch:1 tbsp
Spring onions: 2,chopped fine
Sesame Oil:2 tbsp
Sugar: pinch
Salt: to taste

Method:

Clean the squid, cut it into 1 inch length strips, marinate with 1/2 tbsp oyster sauce, 1 tbsp soy sauce and keep aside for 10-15 mins.

Mix  corn starch with 1/2 tbsp oyster sauce and 1 tbsp soy sauce and keep aside.

Heat a wok on high heat,add oil. When oil  is hot, add garlic , then ginger. 

Saut� for 30 secs, then add chopped onions, saut� for 2 mins. 

Now add green chillies, bell pepper and then the squid. Saute for 2 minutes,

Now add salt, sugar and the cornstarch-sauce mixture and mix well. Let it cook for another 2-3mins. 

Add vinegar and mix well.

Garnish with chopped spring onions.

Serve hot with jasmine rice!

Cooking made easy:

The trick to cooking squid is to cook it for just 2-3 mins until it is just cooked/ tender.You can see the color change. Overcooking squid makes it rubbery and difficult to eat. Even when you reheat any squid dish, make sure you don't overheat it.

Tip for healthy living:

Smooth shiny silky hair can be achieved by regularly applying aloe Vera sap. Keep the sap on for 30 mins and then rinse it thoroughly.

Food for thought:

A lean compromise is better than a fat lawsuit. George Herbert

Watermelon Dosa ( Watermelon pancakes);GF

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This is one of my favorites to make during the summer as there is plenty of watermelon lying around!! Yes, I had written this post during the end of summer but never got around to posting it!! Well, one is allowed to be nostalgic about the warm days on cold evenings! Also, in certain parts of the world like Australia it is summer ! Anyways, coming back to presents,when it comes to food, I hate wasting food. You surely have noticed that when we cut watermelon, we tend to throw out quite a lot of the red part of then watermelon with the peel/ rind. This recipe uses that part that you discard, the white fleshy part that you tend to throw out with the green peel. I also use the overripe watermelon to make this dosa. It gives it a nice, pretty pink color to the dosa which the kids absolutely love! This dosa is not only super-easy to make, it is a joy to eat! It is soft and fluffy with a hint of sweetness to it. You could pair it with a spicy chutney or eat it with honey/syrup/molasses like my kids do!

Servings: 4-6

Ingredients:

Rice: 1 1/2 cups
Urad dal: 2 tbsp
Methi( fenugreek seeds): 1/2 tsp
Watermelon rind and pieces : 1 cup
Beaten rice( poha):1/2 cup
Salt to taste.
Water : 3/4 cup for grinding the batter.( you may not use all of it).
Oil : to grease the tawa( skillet).

Method:

Soak rice, urad dal & methi together for 3-4 hours atleast or overnight.

Soak poha( beaten rice) for 10 mins ( just before you begin grinding the batter )and keep aside.

Grind the rice-dal mixture to a fine batter in the blender using watermelon pieces to it instead of water.Add water only as needed if it becomes difficult to grind.Once the rice is ground finely, add the soaked poha and blend it with the rest of the batter in the blender.

The batter should be slightly thick as in fermentation it tends to get a little thin..The batter has a faint pink hue.It is NOT bright pink or red in color!

Allow the batter to ferment overnight ( at least 6-8 hours).

Add salt  to the batter when you are ready to make the dosa.

Heat the skillet to medium hot, take a ladleful of batter and pour it on the skillet ( just like you would do while making pancake).

Cover with a lid, reduce the flame, and cook until you here a sizzling sound. Open the lid and see if you see any wet patches. If not, the dosa is done!

Remove from the skillet and serve hot! This dosa is cooked only on one side. DO NOT FLIP THE DOSA!

You can eat these soft fluffy dosas with wet or dry chutneys of your choice or with honey/ syrup/molasses!

Enjoy! I am taking these to Fiesta Friday as well, in case the Surnalis are all gone!

Cooking made easy:

Make sure that the flame is low while cooking this dosa or else the underside of the dosa will burn.

Once you have removed the dosa from the skillet, you can increase the flame to heat the skillet.Reduce the flame again, once the batter has been poured onto the skillet.

Tip for healthy living:

Not only is watermelon full of water and refreshing during the summer months, it also has several health benefits.It is rich in Vitamins A, B6 and C, lycopene, antioxidants and amino acids. It is also fat-free and low-calorie food. The lycopene in it makes it a heart-healthy and anti-inflammatory food.

References:
http://www.medicalnewstoday.com/articles/266886.php
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=31
http://www.livescience.com/46019-watermelon-nutrition.html

Food for thought:

You change your life by changing your heart. Max lucado

Surnali ( Buttermilk pancakes; eggless)

It is interesting that quite a few of our memories are associated with food. When I think of my childhood, I think of my mother's cooking . One of the things that she used to make for breakfast was dosa( pancake and crepes).My mother makes a whole variety of dosas. Interestingly, I am very fond of dosas; all kinds! I could never tire of dosas!! I just love them!!!

One of the dosas my mother would make is Surnali. Surnali is a traditional konkani dosa( pancake), where in the batter is made by the addition of buttermilk and then fermented. The resulting dosa is soft and fluffy like cotton!! It is absolutely the melt-in-the-mouth kinds! Oh, did i forget to mention that it is also sweet. So you don't need to add any additional syrup/molasses or honey. By default Surnali is sweet, the batter is sweetened by the addition of jaggery;  but we do have a non-sweet version called "cheppi Surnali". For cheppi Surnali, you just have to forego the addition of jaggery while grinding the batter. This is very easy to make, but care has to be taken to ensure that the ground batter is thick. The addition of jaggery tends to make the batter a little runny, so this needs to be factored in. Also, the dosa/pancake has a tendency to get burnt easily , again due to the presence of jaggery in the batter. Therefore, more attention is needed while preparing the pancake on the griddle.Traditionally,surnali batter is made with the addition of freshly grated coconut. My mother does not do that. Instead she uses a little urad dal( split matpe bean), which also helps it to become soft and fluffy.

Servings: 4 ( 10-12 pancakes).

Ingredients:

White Rice: 1 1/2 cup
Urad dal (split Matpe bean):1 tbsp ( Can use 1/4 cup freshly grated coconut instead of urad dal).
Buttermilk/ yogurt: 1 cup( for grinding the batter, may need less)
Methi seeds: 1 tsp
Poha( beaten rice): 3/4 cup
Water: 1 cup, to soak the poha
Jaggery: 1 cup(skip if making cheppi Surnali)
Turmeric powder: a pinch.
Salt: as per taste.

Method:

Soak white rice, urad dal and methi seeds for atleast 2-3 hours.
Soak the poha( beaten rice) in  one cup water for 10 mins, then squeeze, remove and keep aside.
Grind it  using the yogurt/buttermilk to a fine batter. Add the soaked poha , jaggery and grind again. Now add the turmeric powder and blend well. Make sure that the batter is on the thicker side and not runny.

Let it ferment for atleast 5-6 hours if the weather is warm; may take 8 hours in cold weather.

Just before making the pancakes, add  salt as needed and mix well.

Heat the griddle/ skillet, grease it using oil/ghee/butter. Add a ladleful of batter. Do not spread the batter too much.

Reduce the flame to low, cover and cook until you hear a faint hissing sound. If there are no wet spots on the dosa, it is done. Remove from the griddle. This dosa IS NOT TO BE FLIPPED. It is cooked only on one side.

Serve hot with a dollop of butter. You do not need to add any additional syrup or honey.

If it is cheppi surnali (the non-sweet version), serve it with some chutney!

Yummy! I am salivating as I am writing this! I am bringing this to Fiesta Friday! Margy & Juju are the co-hosts this week!

Enjoy!

Cooking made easy:

The key to making a nice soft and fluffy Surnali is the consistency of the batter and the amount of fermentation. The batter has to be on the thicker side and has to be well fermented. Well fermented means that it has to rise a little but not turn sour.

Also, this dosa has a tendency to caramalise and burn easily on the bottom while the dosa is still uncooked. Hence it is essential to lower the flame as soon as the batter is put on the griddle and cook it on low flame until the dosa is cooked.

Tip for healthy living:

Probiotics are essential for the healthy functioning of the gut. Yogurt and other fermented foods are rich in probiotics and therefore beneficial to the gut. Try to include atleast one serving of probiotic rich food in your everyday diet.
References:
http://www.health.harvard.edu/fhg/updates/update0905c.shtml
http://www.webmd.com/digestive-disorders/probiotics-10/slideshow-probiotics
http://www.rd.com/slideshows/13-probiotic-filled-foods/
http://www.womenshealthmag.com/nutrition/foods-high-in-probiotics

Food for thought:

Set your course by the stars, not by the lights of every passing ship. Omar N. Bradley

Ragi Phanna Polo ( Instant seasoned finger millet crepes) Vegan, GF, NF; Meatless Monday

I love Ragi( finger millet) for many reasons. Ragi is not only a gluten free grain hence a great alternative for regular flour, it is also a food that has been traditionally a part of our cuisine for time immemorial! It is nothing new to us, hence it is not a fad! Raagi also has immense health benefits.

It is my go-to when I don't have ground dosa ( pancake/crepe) batter ready. I then either make Ragi Neer Dosa or this Phanna polo which is traditionally made using maida( all purpose flour). One day when I was about to make Neer dosa using Ragi, I said to myself: why not try making Phanna polo? I tried it and it came amazingly tasty! Everybody just loved it!! Here is the easy recipe:

Servings: 4

Ingredients:

Raagi ( finger millet) flour: 1 cup
Oil: 1 tsp +for greasing the skillet/griddle( I use coconut oil). You could use any cooking oil.
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig
Jeera ( cumin seeds): 1/4 tsp( optional)
Freshly grated coconut: 1 tbsp
Water: 3 cups+ 2 cups
Salt: as per taste

Method:

Mix Ragi/finger millet flour with 3 cups water. Keep aside for 15 mins.

After 15 mins, discard the top water and the dark  Raagi husk until you reach the lighter sediment. Now add 2 more cups of water & salt and blend it for 30 seconds, using a hand blender or using a regular blender. Blending ensures that you get a nice homogenous batter. The batter should be thin and free-flowing.Add freshly grated coconut and stir well( Do not grind the coconut).

Heat 1 tsp oil in a skillet, add mustard seeds. When the seeds splutter, turn off the flame and add curry leaves.
Add this to the Ragi batter and stir well.

Heat the griddle/ skillet on medium -high heat.Grease the skillet/ griddle liberally with coconut oil. When the griddle is hot, take a ladleful/cupful  of batter and pour it from out to in.

 This batter cannot be spread. It needs to be poured and the skillet tilted to uniformly spread the batter.

The batter hisses and spreads like a lace on the griddle.

 It cooks very quickly. When cooked, fold it,remove and keep it in a hot box ( something like a tortilla box).

Serve hot with a chutney of your choice.I have served it with ambuli gojju( green mango dip).

I am sure you will love it! I am bringing this to Simple Supper Tuesday # 91!

Enjoy!

Cooking made easy:

The trick to making good dosas and the dosas not sticking to your skillet/griddle is by ensuring that the skillet is greased well. Also, the temperature of the griddle has to be maintained hot throughout.

Tip for healthy living:

Apart from being gluten free, whole grain cereal,finger millet has several other health benefits . It has a higher protein and mineral content compared to all other cereals. It contains important amino acids that are not found in other cereals. It has the highest calcium  an potassium content in comparison with other cereals. It is also a great source of iron! It is also rich in B vitamins and dietary fiber. It also has a low-glycemic index making it an ideal food for diabetics.

References:
http://www.ncbi.nlm.nih.gov/pubmed/23522794
http://www.supraorganics.com/finger-millets-benefits.php
http://www.medindia.net/patients/lifestyleandwellness/health-benefits-of-ragi.htm
http://timesofindia.indiatimes.com/life-style/health-fitness/diet/Benefits-of-Ragi/articleshow/10288786.cms

Food for thought:

Yesterday is a cancelled check. Today is cash on the line, tomorrow is a promissory note. Hank Stram