How to cook eggs - delicious egg dishes

I came across a contest from How2blogger.com which I found to be interesting and challenging.

So I'm going to detour from my Traditional Breakfast dishes to attempt a fun entry by dishing up different way to cook eggs.

1. Fully boiled eggs - Put water in a pan. Add an egg. Boil water for about 5 minutes.

2. Semi cooked eggs - Similar to above only take out the egg in 2-3 minutes. Crack the egg onto a bowl. Add salt, pepper or soya sauce or any combination as per your desire.

3. Sunny side up. Heat pan and add a table spoon of oil(Do choose a low calorie oil scuh as canola oil as there is enough fats in the eggs.) Once the pan is well heated crack an egg. Transfer to a plate once the egg is cooked.

Now for the serious cooks

4. Harvest Omelet

1/4 cup diced fresh pears
• 1 tablespoon shredded Swiss cheese
• 1 teaspoon diced green onions with tops
• 1/4 teaspoon nutmeg
• 2 eggs
• 2 tablespoons water
• 1 teaspoon butter or margarine

Combine pears, cheese, onions and nutmeg. Set aside.

In small bowl, beat together eggs and water until blended. In 7-to 10-inch omelet pan over medium heat, heat butter until just hot enough to sizzle a drop of water.

Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan sur- face, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, fill with pear mixture. With pancake turner, fold omelet in half. Invert or slide onto plate.



5. Cuban Eggs

8 hard-cooked eggs
1 cup (4 oz.) shredded sharp
Cheddar cheese, divided
3 tablespoons non-fat milk
1/2 teaspoon salt, optional
Dash pepper
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 tablespoon butter
2 cans (8 oz. each) no-salt-added tomato sauce
Hot cooked rice, optional
Parsley sprigs, optional

Preheat oven to 350ºF. Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in 1/2 cup of cheese, milk, salt, and pepper until well blended. Fill each white with one heaping tablespoon yolk mixture. Place in 8x8x2-inch baking dish.

In medium saucepan over medium heat, cook onion and pepper in butter until crisp-tender, about 3 minutes. Stir in tomato sauce and bring to boiling. Pour over eggs. Sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted, about 15 minutes. Serve over rice and garnish with parsley, if desired.

6. Herbed Popovers

• 3 eggs
• 1 cup non-fat or low-fat (1%) milk
• 2 tablespoons cooking oil or butter, melted
• 1 cup all-purpose flour
• 1/2 teaspoon salt, optional
• 1/2 teaspoon dill weed
• 1/2 teaspoon basil leaves, crushed
• 1/2 teaspoon thyme leaves, crushed
• Eggs Goldenrod*, optional

In small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter. Add flour and seasonings. Beat at low speed until smooth, about 3 minutes. Fill spray coated or greased popover pan, muffin cups or 6-ounce custard cups half full.

Bake in preheated 425° F oven until brown and firm, about 35 to 40 minutes. For crisper popovers, prick side of each with wooden pick and bake about 3 to 6 minutes longer. Loosen edges with narrow spatula or knife, remove from pans and serve immediately as is or fill with Eggs Goldenrod.

* Eggs Goldenrod

(About 2 1/2 cups)

• 2 cups non-fat or low-fat (1%) milk
• 1/4 cup all-purpose flour

• 1/2 teaspoon garlic or onion salt
• Variation ingredients, optional

• 6 hard-cooked eggs



In covered jar or blender container, shake or blend together milk, flour and garlic salt until smooth. Pour into medium saucepan. Cook over medium-high heat, stirring constantly, until mixture boils and is smooth and thickened. Stir in variation ingredients, if desired. Remove from heat.

Separate egg yolks and whites. Chop whites and stir into sauce. Heat to serving temperature. Spoon into Popovers. Press yolks through a strainer or sieve. Sprinkle over Popovers.



Variation Ingredients: Choose one or a combination. After sauce has thickened, stir in:
• 1 jar (2 oz.) chopped pimiento, drained
• 1/4 cup chopped ripe olives

• 2 tablespoons drained bottled capers
• 3 tablespoons grated Parmesan cheese

7. Classic Cooked Egg Nog
• 6 eggs
• 1/4 cup sugar
• 1/4 teaspoon salt, optional
• 1 quart milk* divided
• 1 teaspoon vanilla
• Garnishes or Stir-Ins, optional

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately.

*For faster preparation heat milk until very warm before stirring milk into eggs and sugar.

MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In l -quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.

GARNISHES AND STIR-INS

Choose 1 or several:

• Chocolate curls
• Maraschino cherries
• Cinnamon sticks
• Orange slices
• Extracts or flavorings
• Peppermint sticks or candy canes
• Flavored brandy or liqueur
• Plain brandy, rum or whiskey
• Fruit juice or nectar
• Sherbet or ice cream
• Ground nutmeg
• Whipping cream, whipped

8. Mayonnaise
2 egg yolks
• 2 tablespoons vinegar or lemon juice
• 2 tablespoons water
• 1 teaspoon sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• Dash pepper
• 1 cup cooking oil

In small saucepan, stir together egg yolks, vinegar, water, sugar, mustard, salt and pepper until thoroughly blended. Cook over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let stand 4 minutes. Pour into blender container. Cover and blend at high speed. While blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary. Cover and chill if not using immediately.


9. Basic Omelette

2 eggs
2 tbsp water
Salt and pepper, to taste
1 tbsp butter


Beat together eggs and water; season with salt and pepper.

Heat skillet over medium-high heat. Melt butter in skillet. Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions toward the centre. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces.

When egg is almost set on surface but still looks moist, cover one half of the omelette with filling, to taste. Slip spatula under the unfilled side, fold the omelette in half and slide onto a warm plate.



Variations

Western Omelette: In 2 tbsp (30 mL) melted butter, cook 1/4 cup (50 mL) finely chopped ham, 2 tbsp (30 mL) chopped green pepper and 1 tbsp (15 mL) finely chopped onion until vegetables are tender but not browned. Pour in omelette mixture and cook as directed in Basic Omelette recipe.

Strawberry-Orange Omelette: Replace water in Basic Omelette recipe with orange juice. Cook as directed. Fill with 1/2 cup (125 mL) sliced fresh strawberries. Sprinkle omelette with icing sugar or garnish with a dollop of whipped cream.

Fine Herbs Omelette: To the Basic Omelette recipe, add 2 tbsp (30 mL) finely chopped parsley, 1 tsp (5 mL) finely chopped green onion, 1/2 tsp (2 mL) dried tarragon and 1/8 tsp (0.5 mL) finely chopped garlic. Cook as directed.

Serving Variations:

Egg Dog: When eggs are almost cooked on top, slide omelette onto plate. Place cheese cubes or strips in a line close to one end. Roll up, starting at end with cheese. Place cooked bacon strips and rolled omelette in hotdog bun.

Pita Eggwich: Place folded omelette inside a pita lined with mayonnaise. Stuff tomato slices and lettuce leaves into pita.

10. Curried Poached Eggs
Water
1 1/2 tsp each ground coriander and curry powder
1/2 tsp each ground cumin, turmeric and salt
1/4 tsp ground pepper
4 eggs


In a medium saucepan, pour in enough water to have about 3 inches (8 cm). Stir in coriander, curry powder, cumin, turmeric, salt and pepper. Bring to a boil. Reduce heat to a gentle simmer. Break a cold egg into a small dish. Gently slip egg into water. Repeat with remaining eggs. Cook in barely simmering water for 3 to 5 minutes. Remove eggs with a slotted spoon and drain well. Serve immediately.



Tip

For poached eggs with a compact oval shape, use fresh eggs and add a few drops of vinegar to the water. To poach eggs, the water should simmer; rapid boiling will cause the egg to break up as it cooks.

Traditional breakfast in the Philippines

A favourite traditional breakfast in the Philippines consists of garlic fried rice, fried or scrambled eggs, and a choice of breakfast meat: beef tapa (like a fried beef jerky), pork tocino (caramelised pork), longaniza (breakfast sausage), dried salty, smoked fish, tinned sardines, sauteed corned beef, or crispy pork adobo, often with Western-style baked beans, sliced tomatoes and a local pickle (achara) on the side. Alternatively, a cheese-topped breakfast pastry called an ensaimada (a colonial relative of the Mallorcan ensaimada) is also eaten, usually with hot chocolate, as is pan de sal (Philippine breakfast roll) filled with a buffalo milk white cheese, and local barako coffee. Finally, there is champurrado, a local sweet chocolate sticky rice porridge, often served with a side dish of crisp-fried sun-dried fish (danggit or tuyo) -- an unusual, though authentically Filipino combination.

Ensaimadas
Ingredients :

2 1/2 stk margarine
1 cup sugar
9 x egg yolks
1 whl egg
2 pkt dry yeast dissolved in
1/2 cup water
1 cup milk
1 tsp salt
6 cup bread flour
golden raisins
melted butter
parmesan cheese

Method :
Have margarine and eggs at room temperature. Dissolve the yeast in water. Cream margarine and eggs until fluffy. Add the dissolved yeast, milk and salt.

Add flour. Knead until dough no longer sticks to your hands. Add more flour if necessary.

Let rise 2-3 hours in a warm place until double in bulk. Punch down. Divide dough into 4 equal part and form each part into a long roll. Cut off pieces the size of an egg. Roll each piece into an thin oblong and brush with melted butter. Sprinkle with a little parmesan cheese and a few golden raisins. Roll into a coil and place in greased muffin tins. Let rise, covered until 3 times in bulk.

Bake at 350 degrees. Remove from tins and brush top with melted butter and roll in a mixture of 1 cup sugar and 2 T. parmesan cheese.

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NOTES : These are somewhat labor intensive, but worth every bite.
Makes lots and lots. Freeze for later enjoyment!!


Vegetarian Lumpia from the Philippines
Ingredients :

1 package lumpia skins, from an asian specialty store
10 carrots, chopped small
4 leeks, well cleaned,and chopped small
6 shallots or 2 onions, chopped small
sesame oil, dark (or regular oil, but sesame is better)
salt (try 1 tsp)
Chinese duck sauce or plum sauce (for dipping)

Method :

Saute chopped carrots, leeks, shallots and salt in sesame oil til the carrots are tender and soft.

Use the lumpia skins at either full size or 1/4 size (by cutting larger skins into four squares).

Moisten a lumpia skin in water and roll the vegetable mixture into the skin.

Repeat with the remaining skins.

Bake at 375 on a lightly oiled baking sheet for approx 20-25 minutes or until lightly browned- keep an eye on them, as ovens vary.

Serve hot with plum or duck sauce.
Enjoy!

Chicken Adobo

Ingredients :

3 lbs chicken thighs, cut into serving pieces
4 fluid ounces white vinegar
1/2 cup low sodium soy sauce
1/4 cup peppercorns, crushed
1 teaspoon brown sugar
5 cloves garlic, crushed
3 bay leaves
salt

Method :

Combine all ingredients in a pan, cover, and marinate for one to three hours.

Bring to a boil, then lower heat and simmer for 30 minutes.

Uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown.

Serve with white rice.

Achara (Pickled Papaya)

Ingredients :

1 papaya
1 red bell pepper, julliened
1 green bell pepper, julliened
1 medium carrot, julliened, could also be cut in decorative florets
5 shallots, sliced thinly crosswise
1 large garlic clove, sliced thinly crosswise
1 inch gingerroot, julliened
1/4 cup raisins (optional)
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
Pickling Solution
1 cup vinegar
1 cup sugar
1 teaspoon salt

Method :

Peel the papaya and discard seeds. Shred using a vegetable grater or a cheese grater with bigger holes.

Put the shredded papaya in a bowl, sprinkle with the teaspoon of salt and toss. Let sit for 30 minutes to an hour, then squeeze by the handfuls, discarding the juice.

In a sauce pan - mix together the pickling solution and bring to boil stirring until sugar and salt are completely dissolved.

Remove from heat and set aside to cool.

Put everything in a bowl and pour the cooled pickling solution on top and mix well.
Refrigerate, covered or transfer into jars and let cure for a day or so before serving.

Enjoy!

Crusty Pan De Sal

Ingredients :

1 tablespoon shortening
1 tablespoon salt
1 tablespoon sugar
1 cup boiling water
1 cup water
2 1/2 teaspoons dry yeast
5 cups sifted flour
breadcrumbs

Method :

Combine shortening, sugar, salt and boiling water in a large mixing bowl.

Cool to lukewarm.

Add warm water and sprinkle in dry yeast.

Stir until dissolved.

Let stand for 5 minutes.

Add flour gradually and turn out on a lighlty floured board.

Knead until smooth and elastic.

Place in a greased bowl and brush with shortening.

Cover and let rise in warm place until double in size- about 1- 1 1/2 hour.

Punch down and turn out on a lighlty floured board.

Divide dough into 24 equal parts and shape into ovals.

Roll lightly in bread crumbs.

Place on greased cookie sheet.
(spread 6 inches apart).

Cover, let rise in warm place, free from draft, until light- about 1 hour.

Bake at 425 degrees, for 15-20 minutes or until golden brown.

Traditional Indonesian Breakfast Recipes

There are obviously regional variations accross the vast island populations that comprise Indonesia. Influences come from China, Malaya, Singapore and of course the western world. In some regions the cuisine will tend to be generally sweeter with much coconut milk used, in some more fiery with greater use of chillies and in other more emphasis on the fragrant. The common breakfast dishes found in most parts of Indonesia would include Nasi Goreng - basically a rice dish flavoured with mild curry, vegetables, soy sauce and chicken or prawns. This can be topped with a fried egg and sliced cucumber and then called Istimewa.
Toasted breads, pancakes and omelettes in various forms, eggs and of course fruits will also feature almost everywhere.

Nasi Goreng Istimewa

Fried rice is actually a breakfast dish in Indonesia. It is often made from the boiled rice, which may have been left over from the previous nights meal. To make it 'istimewa' or special, a lightly fired egg, some cucumber slices and kerupuk (prawn crackers) are served on top of the rice.

Ingredients:
4 cups cooled cooked rice
1 clove crushed garlic
1/2 tsp shrimp paste
1 tbsp soya sauce
1 medium onion
1 tsp chilli
2 tbsp oil
salt

Slice the onion lengthwise, heat the oil and fry the onion, garlic, chilli and shrimp paste until the onion is soft. Add the rice and salt to taste. Mix thoroughly while constantly turning until every grain is coated. Then add the soya sauce and mix again until the colour is even throughout.
The rice should have taken on a nice orange-red tinge from the chilli powder. Cooked meat or prawns can be added with the soya sauce. Onion crisps (Goreng Bawang) are often used as a garnish.

Prawn and Corn Fritters

4-6 servings – 20-30 fritters
Ingredients:
1 cup small prawns. Head and tail removed
3 cups flour
2 tablespoons sugar
1 teaspoon salt
½ teaspoon bicarbonate of soda
1 cup bean sprouts
½ cup leeks, cut into 2cm pieces
1 onion thinly sliced
1 red chilli thinly sliced
½ cup corn kernels
1 cup water
oil for frying

Combine all ingredients and a cup of warm water.
Mix thoroughly with a spoon until all ingredients are really well combined (about 1 minute). If the mixture is too thick add more water.
The mixture should be thick enough in order to spoon it into hot oil for deep-frying. Deep fry until golden brown.
Best serve hot with chilli sauce, satay sauce or ketchup.

Sheer Korma
This is a traditional Muslim festive breakfast. A sweet breakfast made with vermicelli, sugar & milk and flavoured with cardamom, almonds, saffron, raisons and rose water. It is traditionally served on Eid day (both Eid Al-Fitr and Eid Al-Adha) to the household after they come back from Eid prayers. It is then served throughout the day to all well wishers and guests who come to celebrate Eid..

Ingredients:
1 pack vermicelli
8 pints fresh milk
1 cup sugar
20 whole cardamom pods
½ teaspoon cardamom powder
1 cup chopped almonds, cashews and pistachios
½ cup fresh cream
½ teaspoon saffron strands
3 tablespoons charoli nuts
½ cup raisins
½ teaspoon rose water
1 tablespoon butter

Fry the vermicelli in the butter until well browned but not burnt and all the butter is dried. Add in ¼ cup sugar and continue cooking. Add in the milk cup by cup, stirring constantly, and bring to the boil.
Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews and pistachios, and the remaining sugar. Reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is reduced by half
The vermicelli must be very soft by now. Quickly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes. Garnish with the saffron strands and powdered cardamom, and serve immediately.


Soufflé omelettes are spectacular dishes, yet they are disarmingly simple to prepare. The Indonesian spicing of this dish, and the coconut milk which is so typical of that cuisine, make this a meal to remember. Serve it with a couple of salads of your choice.
Serves 2

Ingredients:1 cm Root ginger peeled and grated
1 Clove of garlic; crushed
Sesame oil
75 g Chinese cabbage, shredded
75 g Small button mushrooms, sliced
50 g Sweetcorn
50 g Mange-tout
1 Fresh chilli, de-seeded and chopped
40 g Dry-roasted peanuts, ground
150 ml Thin coconut milk
3 Eggs; separated
Salt
Fresh coriander leaves, to garnish

Soften the ginger and garlic in the oil for 2-3 minutes and then toss in the prepared vegetables. Stir until heated through and well coated with the oil, then add the ground peanuts. Stir well. Pour in the coconut milk and simmer for 5 minutes. Remove from the heat, then mix in the beaten egg yolks and stir thoroughly. Season to taste.

Fold in the stiffly beaten whites and pour the mixture into a large, well-oiled, heavy frying pan. Cook over a very gentle heat for 8-10 minutes until puffed and beginning to set. Brown under a hot grill for a minute or two to finish the cooking, and serve immediately garnished with fresh coriander leaves. Cut into wedges for each serving.

Traditional Vietnamese Breakfast Dishes

When you're talking about breakfast in Vietnam, you're probably talking about one of three things: pho, sticky rice or some sort of French bread.

Pho (pronounced "fuh") is soup with rice or wheat based noodles that's flavored with a meat such as chicken, pork or beef. Fresh ingredients are added to the soup or act as a topping for the soup. These ingredients may include any combination of the following: preserved cabbage, chopped chilies, roasted peanuts, shallots, bean sprouts, cilantro, basil, lime, Vietnamese parsley and garlic. A fish or chile sauce is almost always served with the soup. Pho makes occasional appearances at other meals as a starter course.

In many rural areas, sticky rice or xoi rules the breakfast table. Often the rice is steamed with brown sugar and mung beans. The rice is then wrapped in coconut or bamboo leaves.

In the late 1800's, the French took over every Vietnamese city they could get their wily hands on. The result of decades of French rule - as it applies to breakfast - is the abundance of French-influenced breads that are still widely consumed in Vietnam. French bread is available in most restaurants. It's common in metropolitan areas to see women carrying burlap bags full of baguettes on their heads to sell on the street. It's even easy to find a good crepe in fancier restaurants.

Fruit is often served as or with breakfast. Mango and dragon fruit - a unique regional fruit from the cactus family - are particularly prevalent.

Beef noodle soup (pho bo)
Makes 8 satisfying bowls


For the broth:
2 medium yellow onions (about 1 pound total)
4-inch piece ginger (about 4 ounces)
5-6 pounds beef soup bones (marrow and knuckle bones)
5 star anise (40 star points total)
6 whole cloves
3-inch cinnamon stick
1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces (weight after trimming)
1 1/2 tablespoons salt
4 tablespoons fish sauce
1 ounce (1-inch chunk) yellow rock sugar (duong phen; see Note)


For the bowls:
1 1/2-2 pounds small (1/8-inch wide) dried or fresh banh pho noodles ("rice sticks'' or Thai chantaboon)
1/2 pound raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced across the grain (1/16 inch thick; freeze for 15 minutes to make it easier to slice)
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
3 or 4 scallions, green part only, cut into thin rings
1/3 cup chopped cilantro (ngo)
Ground black pepper


Optional garnishes arranged on a plate and placed at the table:
Sprigs of spearmint (hung lui) and Asian/Thai basil (hung que)
Leaves of thorny cilantro (ngo gai)
Bean sprouts (about 1/2 pound)
Red hot chiles (such as Thai bird or dragon), thinly sliced
Lime wedges


Prepare the broth:

Char onion and ginger. Use an open flame on grill or gas stove. Place onions and ginger on cooking grate and let skin burn. (If using stove, turn on exhaust fan and open a window.) After about 15 minutes, they will soften and become sweetly fragrant. Use tongs to occasionally rotate them and to grab and discard any flyaway onion skin. You do not have to blacken entire surface, just enough to slightly cook onion and ginger.


Let cool. Under warm water, remove charred onion skin; trim and discard blackened parts of root or stem ends. If ginger skin is puckered and blistered, smash ginger with flat side of knife to loosen flesh from skin. Otherwise, use sharp paring knife to remove skin, running ginger under warm water to wash off blackened bits. Set aside.


Parboil bones. Place bones in stockpot (minimum 12-quart capacity) and cover with cold water. Over high heat, bring to boil. Boil vigorously 2 to 3 minutes to allow impurities to be released. Dump bones and water into sink and rinse bones with warm water. Quickly scrub stockpot to remove any residue. Return bones to pot.


Simmer broth. Add 6 quarts water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook 1 1/2 hours. Boneless meat should be slightly chewy but not tough. When it is cooked to your liking, remove it and place in bowl of cold water for 10 minutes; this prevents the meat from drying up and turning dark as it cools. Drain the meat; cool, then refrigerate. Allow broth to continue cooking; in total, the broth should simmer 3 hours.


Strain broth through fine strainer. If desired, remove any bits of gelatinous tendon from bones to add to your pho bowl. Store tendon with cooked beef. Discard solids.


Use ladle to skim as much fat from top of broth as you like. (Cool it and refrigerate it overnight to make this task easier; reheat befofe continuing.) Taste and adjust flavor with additional salt, fish sauce and yellow rock sugar. The broth should taste slightly too strong because the noodles and other ingredients are not salted. (If you've gone too far, add water to dilute.) Makes about 4 quarts.


Assemble bowls: The key is to be organized and have everything ready to go. Thinly slice cooked meat. For best results, make sure it's cold.


Heat broth and ready noodles. To ensure good timing, reheat broth over medium flame as you're assembling bowls. If you're using dried noodles, cover with hot tap water and soak 15-20 minutes, until softened and opaque white. Drain in colander. For fresh rice noodles, just untangle and briefly rinse in a colander with cold water.


Blanch noodles. Fill 3- or 4-quart saucepan with water and bring to boil. For each bowl, use long-handle strainer to blanch a portion of noodles. As soon as noodles have collapsed and lost their stiffness (10-20 seconds), pull strainer from water, letting water drain back into saucepan. Empty noodles into bowls. Noodles should occupy 1/4 to 1/3 of bowl; the latter is for noodle lovers, while the former is for those who prize broth.
If desired, after blanching noodles, blanch bean sprouts for 30 seconds in same saucepan. They should slightly wilt but retain some crunch. Drain and add to the garnish plate.


Add other ingredients. Place slices of cooked meat, raw meat and tendon (if using) atop noodles. (If your cooked meat is not at room temperature, blanch slices for few seconds in hot water from above.) Garnish with onion, scallion and chopped cilantro. Finish with black pepper.

Ladle in broth and serve. Bring broth to rolling boil. Check seasoning. Ladle broth into each bowl, distributing hot liquid evenly so as to cook raw beef and warm other ingredients. Serve with garnish plate.


Note: Yellow rock sugar (a.k.a. lump sugar) is sold in one-pound boxes at Chinese and Southeast Asian markets. Break up large chunks with hammer.


Variations: If you want to replicate the splendorous options available at pho shops, head to the butcher counter at a Vietnamese or Chinese market. There you'll find white cords of gan (beef tendon) and thin pieces of nam (outside flank, not flank steak). While tendon requires no preparation prior to cooking, nam should be rolled and tied with string for easy handling. Simmer it and the beef tendon in the cooking broth for two hours, or until chewy-tender.

Peanut Sticky Rice

2 cups glutinous rice (sometimes sold as sweet or sticky rice; other rices won't work for this dish)
1 cup raw peanuts
1 cup water
1/2 cup coconut milk
1 Tablespoon oil
1/2 teaspoon salt


For topping:
1/2 cup shredded coconut
2 Tablespoons crushed roasted peanuts
2 Tablespoons sesame seeds
sugar - to taste
In separate pans, soak the raw peanuts and rice overnight in warm water. Drain both in the morning.

In a large sauce pan, combine 1 cup of water and the coconut milk with the rice, peanuts, oil and salt. Bring mixture to a rolling boil. Immedietly reduce heat to low and stir. Cover and continue to cook on low for 20 minutes until all liquid is absorbed - stirring occasionally.

Fluff rice once with a fork before serving.

Place equal amounts of rice in four serving bowls. Top with shredded coconut, peanut pieces, sesame seeds and sugar.


In Vietnam, this dish is very popular for breakfast in rural areas where the finished rice is often wrapped in coconut or bamboo leaves.

Traditional Korean Breakfast Dishes

Korea has a great tradition of breakfast. Centuries ago, Korea barely recognized a lunchtime meal. It was a snack at best. The result was that both breakfast and dinner were grand meals often consisting of several courses.

Today, breakfast is still a large meal. A traditional breakfast of Korea consists of rice, a fermented cabbage dish called kimchi, beef and/or fish, a soup made of either beef ribs or pork intestines (tripe) and often a selection of breads and pastries.

Kimchi is a spicy and very pungent condiment that is served with almost every meal in Korea. It's made by fermenting various vegetables such as cabbage, turnips, onions and radishes with a range of spices such as red pepper powder, garlic and ginger. Homemade kimchi is often placed in tightly sealed jars and buried in the ground for four days or more to ferment.

KimChi

Ingredients :

1 Large Chinese cabbage
1/2 cup Sea salt
1/2 teaspoon Cayenne pepper
5 Spring onions, finely chopped
2 cloves Garlic, finely chopped
5 cm Fresh ginger, grated
3 teaspoons Chopped fresh chili
1 tablespoon Caster sugar
2 1/2 cups Cold water

Method :

Cut the cabbage in half, then into large bite-sized pieces.

Place a layer of cabbage in a large bowl and sprinkle with a little salt. Continue with layers of cabbage and salt, finishing with a salt layer.

Cover with a dinner plate that will fit as snugly as possible over the top of the cabbage.

Weigh down the plate with cans or a small brick and leave the bowl in a cool place for 5 days.

Remove the weights and plate, pour off any liquid, then rinse the cabbage well under cold running water.

Squeeze out any excess water and combine the cabbage with the cayenne pepper, spring onion, garlic, ginger, chili and sugar.

Mix well to combine before spooning the cabbage into a large sterilized jar.

Pour the water over the top and seal with a tight-fitting lid. Refrigerate for 3 to 4 days before eating.

Note : Kim Chi is an accompaniment eaten with Korean main meals and with steamed rice. For an authentic flavor, use 3 tablespoons of chili. Bottled chopped chili can be used instead of fresh chili.


Bean Pancakes Recipe
(Bindae Duk)

Ingredients : Makes about 20

1 cup Mung dhal (dried mung beans halves without skin)
1 cup Water
2 Eggs, beaten
125 g Pork mince
1 Small onion, finely chopped
1 Spring onion, finely chopped
2 cloves Garlic, crushed
1 teaspoon Salt
1/4 teaspoon Ground black pepper
1 teaspoon Finely grated fresh ginger
1/2 cup Fresh bean sprouts, chopped
1/2 cup KimChi or shredded white Chinese cabbage
2 tablespoons Sesame oil

Method :

Wash mung dhal and soak in cold water overnight.

Rinse and drain well.

Then put into container of electric blender with 1 cup water.

Blend until smooth.

Pour into a bowl, add all other ingredients and mix well.

Heat a griddle or heavy frying pan and drop tablespoonfuls of the mixture on the hot surface.

Cook until golden brown underneath, turn and cook other side.

Serve hot or cold.

Sesame Seed Sauce Recipe
(Cho Kanjang)

Serve this sauce with cooked or raw vegetables. It may be made and kept for a few days, or longer in the refrigerator.

Ingredients :

1/2 cup Sugar
1 tablespoon Vinegar
3 tablespoons Light soy sauce
4 tablespoons Sesame seeds

Method :

Toast the sesame seeds in a dry frying pan over medium heat, stirring constantly, for 5 minutes or until they are a toast-brown color.

Crush with mortar and pestle or in an electric blender.

Mix in sugar, vinegar and soy sauce.

Store in a bottle and serve with hot or cold vegetables or as a sauce for meat.

Beef Stew Recipe
(Yukkae Jang Kuk)

Ingredients : Serves 6

1 kg Skirt or flank steak
2 teaspoons Salt
1/2 teaspoon Ground black pepper
24 Spring onions, sliced
1 teaspoon Sugar
125 g Rice vermicelli
2 tablespoons Sesame oil
2 teaspoons Chili powder (or to taste)
2 Eggs, lightly beaten

Method :

Put whole piece of steak into a saucepan with salt, pepper and just enough water to cover.

Bring to the boil, cover and simmer until steak is very tender.

Allow to cool, then shred with fingers into fibers.

Return to the pot, add spring onions and sugar and simmer for 10 minutes, then drain.

Add to simmering pot.

Mix sesame oil and chili powder together and add to stew.

The rich red oil will float on top.

Drizzle the beaten eggs into the bubbling stew, stirring so that it cooks in shreds.

Serve with hot white rice.

Traditional Japanese Breakfast Dishes

Japanese breakfast consists of steamed rice, miso (soy bean paste) soup, and side dishes. Common side dishes are grilled fish, rolled omelet, pickles, dried seaweed, natto, salad, and more.

Steamed Rice
Hot steamed rice is the most important dish in Japanese-style breakfast. Usually it's plain without any seasoning.


INGREDIENTS:
2 cups Japanese-style rice
2 1/4 cups water

PREPARATION:
Put the rice in a bowl and wash it with cold water. Repeat washing until the water becomes clear. Drain the rice in a colander and set aside. Place the rice in a pan or rice cooker and add water. The amount of water used is just a little more than the amount of rice.

Miso Soup with Fried Tofu
The most popular soup in Japanese cuisine is miso soup. Most typical Japanese-style mealsinclude a cup of miso soup. Miso soup is seasoned by miso, soy bean paste. Making miso soup is the basic of Japanese cooking.

INGREDIENTS:

3 1/3 cups dashi soup stock
2 fried bean curd
3-4 tbsps miso paste
*chopped green onion

PREPARATION:

Put the fried bean curd in a strainer and pour boiled water over them to remove the excess oil. Cut the fried bean curd into thin strips. Put the soup stock in a pan and bring to boil. Scoop out some soup stock from the pan and dissolve miso paste in it. Return the soup in the pan and stir well.

Remember not to boil the soup after you put miso in. Add the fried bean curd strips in the pan. Add some chopped green onion if you would like.

Tamagoyaki
Japanese rolled omelet is called tamagoyaki or dashimaki. It's also known as a Japanese-style egg roll. Tamagoyaki is often served for Japanese-style breakfast. Also, it's one of the most popular dishes in Japanese bento lunch boxes.

There are many types of tamagoyaki. Some are sweet and some are salty. Also, you can add fillings in tamagoyaki to make it colorful. Create your favorite tamagoyaki!

Tamagoyaki is usually cooked in a rectangular omelet pan. Rectangular omelet pans are commonly sold in Japan, but it might not be a common cookware in other countries. It's OK to use a regular frying pan if a rectangular omelet pan is not available.

INGREDIENTS:
4 eggs
3 tbsps dashi soup stock
2 tbsps sugar

PREPARATION:
Beat eggs in a bowl. Add dashi soup and sugar in the egg and mix well. Heat a frying pan on medium heat. *Preferably, use a square tamagoyaki pan.

Oil the pan. Pour a scoop of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward the bottom side. Move the rolled egg to the top side. Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again so that the omelet becomes thicker. Cook the omelet until done. If you are using a regular frying pan, shape tamagoyaki on bamboo mat. Cut tamagoyaki into 1-inch thick pieces.
Makes 4 servings (2 tamagoyaki)

Traditional Chinese Breakfast Dishes

Here are some traditional Chines breakfast recipes for you to try out. Please not that I've not tried out any of them, but got them from friends and the net.

Wonton
This is a basic recipe for wonton with a pork and shrimp filling. Deep-fry the wonton or boil in soup as desired. For extra flavor, use fresh water chestnuts.

Yields about 35 - 40 wonton
Ingredients:
1/2 pound boneless lean pork
1/2 pound shelled and deveined medium shrimp
3 water chestnuts
2 slices ginger, or as needed to make 1 teaspoon
1 tablespoon oyster sauce
2 teaspoons soy sauce
1 tablespoon Chinese rice wine, dry sherry or rice vinegar
1 teaspoon granulated sugar
a few drops sesame oil
Freshly ground white pepper, to taste
Wonton wrappers, as needed
Preparation:
Finely chop the pork and shrimp. Peel the water chestnuts and finely chop. Mince the ginger until you have 1 teaspoon.

Combine the pork and shrimp with the water chestnuts, minced ginger, oyster sauce, soy sauce, rice wine or sherry or rice vinegar, sugar, sesame oil and white pepper.

To fill the wontons, lay one won ton skin in front of you. (Cover the remaining won ton skins with a damp towel to keep them from drying out). Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.

Fold the wonton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the wonton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining wontons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

Boiling the wontons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the wontons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

Deep-frying the wontons: Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Wontons can be prepared ahead of time up to the cooking stage and frozen. Thaw before cooking.

Mantou / Baozi / Steamed Bun Dough
This dough can be used to make Chinese steamed buns, called mantou, or filled buns, called baozi. These fluffy, chewy, warm and unusual breads are common breakfasts, sides and meals in much of China. They are especially popular in Shanghai (Baozi) and Beijing (Mantou), where window-stall and small shop vendors sell them. Because this is the less unhealthy version with some whole wheat substitutions, they can be finicky based on dampness and temprature —

1½ hours 30 min prep
Ingridients:

2 cups whole wheat flour
2 cups all-purpose flour
3/4 cup skim milk, warm
1/2 cup water
2 teaspoons sugar
1 tablespoon peanut oil
1 (1/4 ounce) package fast rising yeast


Mix the yeast and flours in a large bowl.
Dissolve the sugar and add the peanut oil in the water.
Add to the flour bowl and mix thoroughly.
Knead dough until it becomes a consistent ball, adding milk or more flour as needed (I usually end up using a tad more than 1/2 cup of milk).
Cover dough in a bowl and allow to rest 10 – 15 minutes.
Remove dough, pound it down, and re-knead until it forms a fully elastic dough ball.
Place ball in a greased, covered bowl and allow to rise for 40 minutes to 1 hour, until doubled or tripled in bulk.
Divide into 16-24 small dough balls, or roll out into one large flat rectangle on a floured surface.
Flatted dough balls with a rolling pin, OR measure 3 – 5 inch rounds out of the pressed rectangle.
Fill each flat round with roughly 2 tbs of the filling of your choice in the center. Pull the dough on all sides from the corners up to the top, and ‘twist’ to close.
Steam filled buns (baozi) for 15 – 25 minutes over high heat.
NOTE: Plain buns, or mantou, can be obtained by simply omitting the filling.

Traditional North Indian Breakfast Dishes

Now, for some of my favorite North Indian Breakfast Dishes.

The usual North Indian breakfast consists of paratha breads with fresh butter, cooked spicy vegetables especially aloo sabji (Potato).


Try these out and enjoy!

Methi Puri
INGREDIENTS

1 (100 g) cup wheat flour
1 cup fenugreek leaves, finely cut
3 tablespoons coriander leaves, finely cut
1 pinch turmeric powder
water
ghee (to fry)

DIRECTIONS

1. Sift flour in a bowl.
2.Mix the rest of the ingredients with 1 tsp.
ghee
3. Make a soft dough using water.
4. Knead well for 15-20 minutes.
5. Divide the dough into 20 portions.
6. Shape them into round balls.
7. Roll out each ball on a floured board into a round puri 4" (10cms) in diameter.
8. Heat ghee in a deep frying pan. (Use low calorie oil for those who are health conscious)
9. Fry 1 or 2 puris at a time until it turns golden brown.
10. Serve hot with raita and a vegetable dish


Naan Bread

INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Fruit Chaat

This is a refreshing summer salad with a twist. It will go well with any Indian barbeque meal. Serve it before, along or after the meal. It is a very versatile dish.

INGREDIENTS
1 Apple - (red delicious) - Skinned and cubed into 1/2 inch cubes
1 Pear- Skinned and cubed into 1/2 inch cubes
2 Oranges - Remove skin from the segments and half each segment
3\4 cup fresh Pomegranate seeds
1 cup Green seedless grapes
1 cup Red seedless grapes
1 ripe Mango - Skinned and cubed into 1/2 inch cubes
2 Bananas - cut into round slices, approx 1 cm thick
1 tsp Salt
3 tbsp Sugar
2 tsp Chaat masala or to taste
Juice of 2 lemons and 2 oranges

DIRECTIONS

Mix the two juices, salt, sugar, and chaat masala well in a large serving bowl. Add all the fruits one by one into the bowl. Mix well. Garnish with mint leaves and chill well before serving.


Yogurt based stuffed okra

INGREDIENTS

1/4 kg tender lady fingers (okra/bhendi)

1 tsp cumin seeds

2 slit green chillis

3 cloves garlic finely minced

1″ ginger finely minced

2 big onions finely sliced

1/4 tsp turmeric pwd

1/2 tsp kashmiri chilli pwd

1/2 tsp coriander pwd

2 tomatoes finely chopped

1 tbsp ghee (you can use a wee bit more)

salt to taste

2 tbsp hung curd

For stuffing:

1 1/2 tbsps roasted channa powder (dalia/putnala pappu)

1 1/2 tbsps chaat masala

1 tsp ghee

pinch of salt

For garnish:

chopped coriander leaves

pinch of chaat masala

1 tbsp lemon juice (adjust)

DIRECTIONS

1 Wash and dry the okra. Trim the okra top and ends and make a slit in the center for stuffing.
2 Combine the roasted channa powder, chaat masala, salt and ghee and stuff the okras. Drizzle a kadai with some oil, on high heat, add the stuffed okras and constantly keep stirring them for approx 6-7 mts till they are nicely browned. Turn off heat. Remove and keep aside.
3 Heat ghee in a kadai, add cumin seeds and let them crackle. Add the ginger, garlic and green chillis. Saute for a few seconds.
4 Add the sliced onions and saute till transparent. Add the turmeric and red chilli pwd. Combine.
5 Add the tomatoes and salt, combine and cook covered for 5-7 mts on medium heat (do check and stir inbetween).
6 Add the slightly cooked stuffed okras and cook on medium heat for 4-5 mts (uncovered). Now, on high flame, keep stirring and cook till the okras are soft and done (approx 8-10 mts).
7 Turn off heat, adjust salt and chaat masala. Add the lemon juice and mix in the hung curd. Garnish with fresh coriander leaves and serve with hot rotis or rice.

Dum Aloo

INGREDIENTS

• 1/2 kg Small potatoes
• 1 Small piece of cinnamon
• 1/4 tsp Caraway seeds
• 1 tbsp Coriander seeds
• 2 Cardamom
• A pinch of asfoetida
• 4 Cardamoms
• 1/2 tsp Turmeric Powder
• 1 tsp Chilli powder
• 1 Medium size onion
• 2 Cup fine curd
• 4-5 Cloves
• 7-8 Black pepper
• 4-5 Bay Leaves
• 1 tsp Ginger garlic paste
• 4 tbsp Ghee or oil
• 1/2 Cup milk
• Salt to taste


DIRECTIONS
• Make a fine powder of cardamoms, black pepper, coriander seeds, caraway seeds, cloves, cardamom and cinnamon by the help of a blender.
• Remove the peel from potatoes and prick them.
• Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside.
• Add grated onion, asafoetida, bay leaves and ginger-garlic paste to the remaining oil. Fry the mixture till the paste turns reddish brown.
• Add the masala prepared in first step to this mixture and heat for about 2 to 3 minutes.
• Add turmeric, chilli powder and salt. Fry again for about a minute.
• Now pour the milk to make gravy followed by adding fine curd. Keep stirring continuously.
• You can pour little water if the gravy appears too thick.
• Now add pricked potatoes to this gravy and cook in a pressure cooker. Remove from the flame after 4 to 5 minutes just before the first whistle.
• Garnish it with fresh coriander leaves.
• Dum Aloo is ready to serve.

Traditional South Indian Breakfast dishes

You might have guessed from my rather long earlier post, that I'm going to concentrate on traditional breakfast dishes of different nations for the next few posts.

Being an Indian, I'm starting with South Indian recipes. My favourite is Idlis with potato chutney and my second favorite is Masala Thaosai with Sambar.

FYI: Almost all South Indian Breakfast dishes are vegetarian.

Hope you will try out these dishes and enjoy!

Quick Cream of Wheat Savory Cakes(Rava Idli)

Semolina (also called Rava in India) tempered with spices, mixed in yoghurt and steamed.

Serves: 4
Cooking time (approx.): 16 minutes
Style: South Indian

2 tablespoon(s) coconut oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) split husked Bengal gram (chana dal)
1 teaspoon(s) split husked black gram (udad dal)
4 green chillies chopped
1 tablespoon(s) cashewnut bits
1 sprig curry leaves
1 cup(s) semolina (or quick cream of wheat)
4 cups sour yoghurt
1 cup(s) coriander leaves chopped
2 cup(s) grated coconut if available
1 teaspoon(s) soda bicarbonate
salt to taste


1. Heat the coconut oil in a pan. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully. Add the green chillies, cashewnut bits and curry leaves. Stir-fry on medium level for about 3 minutes or till the grams are red in color.
2. Add the semolina and stir-fry on medium / low level for about 3 minute(s) or till golden in color and aromatic. Let cool. Once cooled, mix in the salt as per taste and the soda bicarbonate.
3. Divide the semolina mixture into two portions to steam then in two batches. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and coriander leaves. Keep aside for 15 minutes to ferment. Meanwhile, heat water in a steaming vessel. Pour the batter onto greased idli moulds and place it in the steaming vessel. Cover and steam on high level for about 10 minutes or till the idlis are fluffy and well cooked. Repeat the procedure to make the next batch of idlis.

TIP:
# If coconut oil is not available, any other vegetable oil can be used.
# If you do not have an idli mould, try muffin cups.
# The stir-fried semolina mixture can be prepared a day or two in advance and stored.

Serve hot with: Green Chutney (Hari Chutney)


Green Chutney(Hari Chutney)

Chutney is the Indian equivalent of a dip, and fresh green coriander ground with spices makes for a delicious dip with snacks.


Serves: 4
Cooking time (approx.): 2 minute(s)
Style: North Indian Vegetarian

2 tablespoon(s) grated coconut
2 flake(s) garlic peeled and chopped
½" piece ginger peeled and chopped
6 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of cumin and mustard seeds
1 tablespoon(s) chopped onions
1 tablespoon(s) oil
lemon juice and salt to taste


1. Grind the coconut, onions, cumin seeds, green chillies, coriander leaves, garlic and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
2. Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Fry briefly till they splutter and pour them on the chutney.
3. Add salt and lemon juice to the chutney.


Peanut Chutney(Kadale Chutney)

Roasted peanuts ground with spices make an interesting dip (called Chutney in India) for snacks.

Serves: 4
Cooking time (approx.): 2 minute(s)
Style: South Indian Vegetarian

2 tablespoon(s) grated coconut
2 tablespoon(s) peanuts roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 small onion(s) chopped
1 teaspoon(s) mustard seeds
½ teaspoon(s) asafoetida powder
4 curry leaves
2 tablespoon(s) oil
salt to taste


1. Grind the coconut, roasted peanuts, green chillies, onion, coriander leaves and ginger to a fine paste using a little water.
2. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
3. Heat the oil in a pan on medium level for about 2 minute(s) or till it is hot enough. Add the mustard seeds. Let them splutter and then add the curry leaves and the asafoetida powder. Fry briefly and pour it on the chutney. Add salt to taste.



RAVA DOSAI RECIPE

Ingredients:

2 cups semolina (sooji, rava)
1/2 cup rice (chawal) flour
1/2 cup buttermilk
1/4 tsp asafoetida
salt (namak) to taste
1 inch ginger (adrak)
4 green chillies
10-12 curry leaves (kari patta)
1/4 cup coconut (narial) (scraped)
12 cashewnuts
2 tblsp peppercorns
1 tsp cumin seeds
2 tblsp vegetable fat (ghee)
refined oil (tel) to fry

How to make rava dosai:

1. Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.
2. Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
3. Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.
4. Mix the chopped greens, coconut and cashew into the batter. Stir well.
5. Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
6. Pour a tablespoon oil around and on the dosa.
7. Cook till it is crisp and golden in color. Remove and serve hot.


VERMICELLI UPMA RECIPE

Ingredients:

2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste

How to make vermicelli upma :

1. Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.
2. Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. 3. Fry till they turn golden brown.
4. Add potatoes, carrots and fry for 4-5 minutes.
5. Then add chillies, ginger , onions, peas and tomatoes.
6. Cook until they are done.
7. After that add salt and 41/2 cups of water, cover with a lid and let it boil .
8. When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
9. Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
10. Serve hot with coconut chutney.


MASALA DOSA RECIPE

Ingredients:

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil

Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:
Dosa shell

1. Separately soak rice and urad dal at least 6 hour or overnight in water.
2. Grind to paste.
3. Mix together, add salt with water to make batter.
4. Leave in room temperature overnight.
5. Mix onion and chilies to the thin batter.
6. Heat pan or griddle with little ghee or oil.
7. Spread the mix on pan in circular motion to make thin Dosa.
8. Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

1. Heat oil. Add mustard seed, peas, onions and spice.
2. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
3. Add potatoes and mix and cook some more Serve
4. Add filling inside Dosa and roll. Serve hot with Chutney.

What's for Breakfast Mom?

I'm sure this is one statement we all have used at least once in our lifetime. (Probably many more times).

I guess what's for breakfast depands on who we are and what's available. Full breakfast of the English, such as eggs, bacon, and sausages, accompanied by toast and tea or coffee as well as the modern version of packaged cereal with cold milk, toast with a variety of spreads such as butter, jam, marmalade is most common. Or is it?

Different nations and races have their very own traditional breakfast dishes. For south Indians, Thosai, Idlis and Chutney or other dishes made from rice flour is most common. While North Indians use wheat flour for breads such as Chapatis and Naans.

Chinese breakfasts vary greatly between different regions. Except for Hong Kong, Western types of breakfasts or their derivatives are rarely eaten. In Northern China breakfast fare typically includes huājuǎn, mántou (steamed breads), shāobǐng (unleavened pocket-bread with sesame), bāozi (steamed buns with meat or vegetable stuffing), with Dòunǎi or dòujiāng (soy milk) or tea served in Chinese style as beverages.

Indonesian breakfasts usually contain rice in some form. Some common dishes are nasi goreng, lontong sayur (rice cake wrapped in banana leaf with vegetables and coconut milk soup), and gado gado. In Jakarta nasi uduk would be served which consists of spiced milk and steamed rice served with fried fish or fried chicken, sliced cucumber, and sambal. Many Indonesians also enjoy bakmie ayam (chicken noodle) as well as an assortment of cakes in the morning.

A traditional Japanese breakfast is based on rice, seafood, and fermented foods, which do not differ substantially from dishes eaten at other meals in Japanese cuisine. An exception is nattō (a type of fermented soybeans), which is rarely eaten outside of breakfast. Typical breakfast beverages are green tea (traditional) and coffee (modern).

In Korea, breakfast contains rice, soup, several kinds of Namul or seasoned vegetables, Kimchi (fermented, pickled vegetables), and grilled meat or fish. Traditionally, food eaten in the morning does not differ substantially from the other meals of the day (see Korean cuisine) though the number of dishes is fewer.

In Myanmar (formerly Burma), the traditional breakfast in town and country alike is htamin gyaw, fried rice with boiled peas (pè byouk), and yei nway gyan ( green tea) especially among the poor.

A favourite traditional breakfast in the Philippines consists of garlic fried rice, fried or scrambled eggs, and a choice of breakfast meat: beef tapa (like a fried beef jerky), pork tocino (caramelised pork), longaniza (breakfast sausage), dried salty, smoked fish, tinned sardines, sauteed corned beef, or crispy pork adobo, often with Western-style baked beans, sliced tomatoes and a local pickle (achara) on the side. Alternatively, a cheese-topped breakfast pastry called an ensaimada (a colonial relative of the Mallorcan ensaimada) is also eaten, usually with hot chocolate, as is pan de sal (Philippine breakfast roll) filled with a buffalo milk white cheese, and local barako coffee. Finally, there is champurrado, a local sweet chocolate sticky rice porridge, often served with a side dish of crisp-fried sun-dried fish (danggit or tuyo) -- an unusual, though authentically Filipino combination.


The breakfast includes usually fresh(hot) bread, Rotti, Pittu (Rice or Manipittu - Eaten with Oxstripes) String Hoppers (With Milky Gravy), Hoppers, Rice or Green Grams. These are usually eaten with gravy (meat or vegetable), Sambol (Commonest - Coconut or Seeni (Onion fried with chilli and sugar), Maldive Fish) or with Juggery and Plantains.

In Cambodia, Laos, and Vietnam it is customary to eat soup for breakfast, as well as congee.

In case of Thailand, a variety of different food is served for breakfast since the country has opened to receive eating culture from many countries. Thai-Chinese people typically have congee/jook, boil-rice with fishes, pickles, dried shredded pork, dried shredded pork; dim-sum is also popular in some provinces particularly in the South of Thailand.

In New Zealand and Australia, the typical breakfast strongly resembles breakfast in other English-speaking countries. Owing to the warm weather in some parts of Australia, breakfast is generally light. In the cold parts, however, one might find a full English breakfast. The light breakfast consists of cereals, toast, fruit, and fruit juices rather than cooked items. Australians also enjoy a heavy breakfast with fried bacon, egg, mushroom, sausage, tomatoes and toast, with tea or coffee and juice (similar to the full English breakfast).

A typical Continental breakfast consists of coffee and milk (often mixed as Cappuccino or latte) or hot chocolate with a variety of sweet cakes such as brioche and pastries such as croissant, often with a sweet jam, cream, or chocolate filling. It is often served with juice. The continental breakfast may also include sliced cold meats, such as salami or ham, and yogurt or cereal. Some countries of Europe, such as Holland and those in Scandinavia, add a bit of fruit and cheese to the bread menu, occasionally even a boiled egg or a little salami. In Britain, a continental breakfast can include bacon, eggs, toast, a bit of broiled tomato, etc

The breakfast in Belgium consists of breads, toasted or untoasted, with several marmalades, jams, and nut spreads, such as nutella or just with a bar of chocolate. Other common toppings include sliced meats and cheeses. Pastries and croissants may be served on Sundays, but are mostly not eaten on a regular day. To drink, the Belgians often enjoy coffee, tea, hot chocolate, water, or fresh juice with breakfast.

Dutch people typically eat sliced bread with 3 sorts of toppings: dairy products (numerous variations of cheese), meat products (a variety of cured meats and sliced meats), or sweet products/ semi-sweet products like jam, syrup (from sugar beet of fruit), honey, Bebogeen (a topping which is very sweet, sugar beets are adapted into caramel spread), Kokosbrood (Cocosbread, sliced pieces (just like sliced cheese) in which coconut is the main component) or peanut butter. Another type of sweet toppings are the chocolate-toppings.

A typical breakfast in Denmark, similar to its southern neighbor Germany, consists of bread rolls or toast with butter and Danish skæreost (slicing cheese), a buttery creamy white cheese (often Danish havarti or Danish tilsit), fruit jam, and a lot of coffee.

Breakfasts in other parts of Scandinavia besides Denmark can be quite ample. Fish, cheese, eggs, bacon, hot and cold cereals, breads, potatoes, and fruits are all eaten in various combinations, along with juices, coffee, and tea. Filmjölk (Sweden) or kulturmelk (Norway), a cultured milk similar to buttermilk or yoghurt is often eaten with cereals. Whole-grain porridges are popular in Finland, also accompanied by this type of cultured milk.

In Iceland, pickled fish is a popular dish, particularly pickled herring. Pancakes are also eaten.

The typical German breakfast consists of bread rolls, butter, jam, ham, a soft-boiled egg, and coffee. A special breakfast treat is Affenbrot.

Swiss breakfasts are often similar to those eaten in neighboring countries. A notable breakfast food of Swiss origin, now found throughout Europe, is muesli.

The traditional Polish breakfast is a large spread with a variety of sides eaten with bread or toast. Sides include various cold cuts, meat spreads, the Polish sausage kielbasa, sardines, tomatoes, Swiss cheese, and sliced pickles.

In Eastern European countries with cold climates, such as Russia, breakfasts tend to be substantial. Zavtrak may consist of hot oatmeal or kasha, eggs, cheese, cured meats or sausage, rye breads with butter, and coffee or tea.

In France a typical domestic breakfast will consist of cups of coffee, often café au lait, or hot chocolate. Bowls are rarely used these days. The main food consists of tartines — slices of baguette spread with jam — sometimes dunked, as well as brioches and other breads. Croissants are also traditional, as are other similar pastries such as pains au chocolat and pains aux raisins.

Various kinds of pastry constitute the traditional Greek breakfast. Tyropita, spanakopita, and bougatsa (particularly in Northern Greece) are eaten, usually accompanied with Greek coffee. Simpler breakfasts include honey, marmelade or nutella cream (as well a Greek variation thereof, Merenda) spread over slices of bread. Children typically drink chocolate or plain milk.

The traditional breakfast in Italy is simply Caffè e latte (hot coffee with milk) with bread or rolls, butter, and jam — known as prima colazione or just colazione. Fette biscottate (a cookie-like hard bread often eaten with Nutella) and biscotti (cookies) are commonly eaten.

In Central Spain the traditional breakfast is chocolate con churros — hot chocolate with Spanish-style fritters, which are extruded sticks of doughnut-like dough with a star-shaped profile covered in sugar.

A Portuguese pequeno-almoço comes in two varieties: one eaten running to work and another, more time-consuming one, more common on the weekends. When rushed in the morning, a cup of yogurt, milk, coffee or both and some bread with butter, cheese or jam suffices. Given the time, additions include orange juice, croissants, different kinds of pastry, and/or cereal.

Turkish breakfast consists of fresh white sourdough bread, white cheese (feta), yellow cheese (kasar), fresh tomatoes, cucumbers, black and/or green olives, butter, honey, preserves, soujouk, salami, pastirma and a boiled egg — all accompanied by hot black tea in small tulip-shaped glasses.

In northern South America, maize-based breads, such as tortillas or arepas, may dominate or be augmented with wheat breads or pastries. Caffè, caffè e latte, chocolate, and tea are common beverages.

In Argentina, breakfast consists mainly of espresso coffee, café con leche, or yerba mate. There are also croissants, brioches, or facturas with dulce de leche, filled churros, French bread with jam and butter, grilled sandwiches of ham and cheese known as tostados, and sweet or salted cookies.

In Brazil, the common breakfast consists in bread and butter, toasted or not, alongside with coffee, black, or with milk. It can also have juice, usually of orange.

In Chile, breakfast is a light meal consisting of coffee or tea and 2 types of bread, called "Marraqueta" and "Hallulla".

In Costa Rica breakfast is traditionally Gallo Pinto which is pinto beans and rice. A preferred alternative is to substitute black beans for the pinto beans.

In Colombia there are various breakfast staples. In the Cundinamarca region people eat changua, a milk, scallion, and cheese soup.

In most Arab areas, the most popular breakfast by far is pita bread dipped in rich labneh, a type of creamy curd, or in olive oil and za'atar (a common Middle-Eastern spice mix). Other popular breakfast foods in the Mashriq include boiled eggs, olives, cheese and beans.

In Iran, a non-Arab country, varieties of Iranian flatbreads (naan), Iranian feta cheese (panir-e irani), butter (kareh), a variety of traditional marmelades (morabba) or jams, honey (angebin or asal), and hot tea are essential breakfast foods. Other foods, such as heavy cream, walnuts, hard and soft boiled eggs, and omlettes are also popular for breakfast.

In Egypt the traditional breakfast is ful medames: slow cooked fava beans (sometimes with lentils) dressed in olive oil, lemon juice and garlic.

An Israeli breakfast typically consists of coffee, orange juice, fresh vegetables salad, goats/cows cream cheese, fresh bread or toast, olives, butter, fried eggs of your choice, and some small cookies or slices of cake. For an even fuller breakfast it might include hard-boiled eggs, cottage cheese, quark cheese, and Israeli salad.

Traditional breakfasts in the United States and Canada derive from the full English breakfast[citation needed] and feature predominantly sweet or mild-flavored foods, mostly hot. Typical items include hot oatmeal porridge, grits (in the South), other hot grain porridges, eggs, bacon, ham, small sausages, pan-fried potatoes (hash browns), biscuits, toast, pancakes, waffles, French toast, cornbread, English muffins, pastries (such as croissants, doughnuts, and muffins), and fruit. Coffee and tea are standard breakfast beverages.

Herbs and Spices - the Essence of Flavor

Any yummy dish needs that splash of spice to add the aroma and texture to make it mmm.. delicious. I know that Indian cooking is very spicy. Likewise, I think middle east and mexican. Do you know of any other nations that like to spice up their meals? Do share with me.

I came across this interesting article about Herbs and Spices by
Michael Sheridan. So have a spicy good time reading it!!!!


Herbs and Spices - the Essence of Flavor

In any number of cookbooks and recipes you will find advice on which herbs go with what. I'm not going to take that route.
While there certainly are marriages that are tried and tested, such as tomatoes and basil or lamb and rosemary, the reality is that the use of herbs is every bit as much a matter of personal taste as any other aspect of cooking.

Consequently, what I want you to do is to sample as many herbs as you can and try to marry up the flavors with the foods you are familiar with. That's not as difficult as it sounds. Just close your eyes and think about it.

You will find, after a while, that you will instinctively know which flavoring to use, when to use it and how much of it you need.
Do this with both fresh and dried herbs. Crush a little between finger and thumb and smell it. This is much more important than your sense of taste.

Something magical will happen. You will come to realize that fresh herbs are not better than dried ones, they simply impart a different flavor. There are two major exceptions to this.

One is mint, which has a strange musty flavor when dried, and the other is chives, which are so delicate that the flavor rarely survives cooking. Using dried chives is therefore pretty pointless.

One other point to watch out for is that some dried herbs can remained inedible even after thorough cooking. Rosemary is a very good example of this and needs to be filtered out of any liquids in which it has been used as a flavoring.

In any case, fresh or dried, it is better to chop up herbs such as this before using them.

Using herbs in cooking

Many herbs, such as basil and coriander (sometimes called Chinese parsley and cilantro in the USA) are terrific simply torn up in salads. Note that I said torn up and not cut; only cut herbs if you intend to cook them.

It's important to recognize that some herbs lose flavor with extended cooking, even in their dried state. Fortunately it's fairly easy to spot which those are.

Tough leaved herbs such as bay can be safely added at the start of cooking time and will maintain their flavor. In fact, they may need to be in the food for as long as possible in order for their flavor to fully develop.

Herbs with light and delicate leaves, however, will lose their flavor very quickly once in contact with heat. To use basil in a soup, for example, you needed to add it, not to the hot liquid as you might expect, but rather to the warm plate you intend to serve the soup in. Then pour the soup on top of it.

Alternatively, simply sprinkle it on top of the soup and leave it there. It will make an attractive decoration and impart a wonderful aroma as you take the soup to the table.

What's that? You want to use a tureen and server the soup at the table? No problem. Sprinkle the herb in its raw state on top of the soup anyway. The effect, when you remove the lid, will be the same. Just stir it in as you serve.

The spices of life

Most people, including most professional chefs, use spices that have already been prepared.

That is to say they have been ground up, ready to use. The main exception to this is probably black pepper, which you should always grind yourself. Not difficult. You can buy a pepper grinder just about anywhere and the peppercorns are available in any supermarket.
Of course you can, if you wish, go to the trouble of buying a pestle and mortar, tracking down the raw spices and then grind them yourself.

If you do this, you will be richly rewarded with deep and penetrating flavors. You may also find that you get tired of doing it very quickly. However I would highly recommend it for a special occasion, or a wet weekend in Bargo.

Generally speaking, though, the shop bought variety are fine, providing you don't keep them hanging around in a cupboard for too long. They will lose their flavor.

As with herbs, it's very important that you learn the taste and smell of each individual spice and, uniquely, its pungency. This last item is one that is frequently overlooked, even by experienced cooks.

Just about everybody is aware that chili needs to be used carefully for obvious reasons. But for some reason they do not pay the same attention to turmeric ? which is quite delicate ? and, say, star anise which can strangle an incautious palate at a hundred paces.

Both give themselves away, however, if you simply take the lid off the jar and sniff them.

Mixing spice

Generally speaking, it is a rare thing to add more than a couple of spices to the same dish. The obvious exceptions to this are Asian and Indian dishes, where the carefully blended mix of flavors will be both traditional and subtle.

You have a choice with these. You either follow a recipe, or you use one of the many excellent pre-prepared pastes that are now available. I tend towards the latter choice, although I do still mix my own spices from time to time.

You should do the same. It's fun and you learn a great deal about which spices mix well and which are best kept as an individual flavoring.

However you choose to cook with spice, treat it with respect and always add it a little at a time, tasting as you go.
Remember also, that the flavor will change with the length of cooking time. It may deepen, or it may lessen in its effect. Only experience will teach you what each individual spice does and how quickly it does it.

One excellent way to test the effect of adding spice, is to cook your rice with something like cardamom seeds. These come in little pods that needed to be cracked open and the seeds extracted.

Do this by placing them on a stable surface, place the flat of a cleaver blade over them and apply a bit of pressure. They will open easily. Use about two pods for one dish of rice.

You could also add some turmeric to the same rice dish. This will turn it yellow and also add a subtle flavor which complements the pungency of the cardamom. Call it saffron rice if you like, very few people will be able to tell the difference.

Rice is a good way to test any number of flavorings. Personally I find it a bit boring on its own, and I frequently add something to it to jazz it up a little. Experiment. You will be pleasantly surprised at what a difference a new flavor can make.

You will also be pleasantly surprised at your growing reputation.

Michael Sheridan was formerly head chef of the Pierre Victoire restaurant in London's West End, specializing in French cuisine. An Australian, he is a published author on cooking matters. The article shown here is one of a series available completely free from The Cool Cook's Recipe Club at http://thecoolcook.com

Weird Foods Of The World - Chinese

I'm not really that adventours when it comes to food. So when I came across this article about some really outlandish stuff thats made up in chines cooking, I feel its an article to share!

Weird Foods Of The World - Chinese by Colette York

I have eaten some weird and wonderful dishes around the world but some of the more interesting concoctions have been served up to me in China.

A particularly interesting delicacy I ate some years ago consisted of Cow's bronchial tubes - the airways between the cow's lungs and windpipe (gruesome!) in a light white wine sauce.

The appearance of a plate full of macaroni, the taste of nothing but the white wine sauce and the consistency of over-cooked calamari, you could describe this dish as the original Chinese chew recipe!

Another time I was served with a plate of vermicelli with 20 or so delicately arranged deep-fried crispy scorpion complete with sting!
The trick to eating this particular delicacy was to convince myself it was nothing more than a prawn and all I had to do was to pick it up with my chopsticks and slip it into my mouth.

Actually once I had said to myself "it's a prawn, it's a prawn" 20 times this was not such an ordeal and basically the texture was, well, just crisp! and the only taste was of the oil it had been fried in, not so much of a Chinese chew, more of a Chinese crisp!
But Cow's bronchial tubes and deep fried crispy scorpion are not the most gruesome dish I am aware of.

I say aware of rather than ate because even me with my cast iron constitution couldn't stomach what I am about to describe to you. Anyway I am not sure if it's just a popular folklore or if people really did this. I am sure it must be illegal now, if its not it should be!

Legend has it that, particularly in the southern parts of China, people had a specially designed ritualistic table with a hole in the centre, just big enough to take the upper part of a Monkey's head.

Apparently the ritual consisted of capturing a live Monkey and securing it with it's head wedged up in to hole in the centre of the table. The next step in the ritual was to trepanne the top of the live monkeys' skull off and pour boiling water into the Monkey's brain.

People sitting around the table would then proceed to eat the braised Monkey brain with chopsticks directly out of the Monkey's skull.

I did warn you it was gruesome ? it can't possibly be true, can it?
Fortunately the dishes that we are more familiar with are not quite so outlandish and use much more traditional ingredients. There are many easy Chinese recipes on the Chinese food menu, just as well really because I don't know about you but I think I must be part Chinese as I love the food and all about the place.

Colette York loves all things Chinese but especially Chinese food and loves nothing more than cooking a delicious Chinese recipe. Her favourites are Chinese beef and easy recipes like muxi soup.

Tips and Recipes for Microwave Cooking

Microwave cooking can save you time and energy all year long. But it is especially nice in summer because it enables you to cook hot meals without heating up your home.

Microwave heat is produced only within the food, so the microwave oven stays cool and your house does, too, saving you money on your air conditioning bill!

In general, the microwave oven uses only one- fourth of the energy used by a conventional oven.

Important Notes
1. When you cook food using a microwave, the most important thing is to make sure the food is cooked thoroughly to destroy any food poisoning bacteria that may be present.

2.Foods that you can cook in the microwave include rice, pasta, meats, fish, poultry, vegetables, potatoes and any pre-cooked microwave meals. Fruits and vegetables in fact, retain more nutritional value because less water and a shorter cooking time is needed.

3.To cook food in the microwave arrange items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moisture created from the heat will help destroy harmful bacteria and ensure even cooking.

4.Try not to cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the centre without overcooking the outside.

5.To avoid cooking large food items, cut food so that pieces are about the same size. This helps to cook your meal more evenly.

6.Stir or rotate food midway through microwaving to eliminate cold spots where harmful bacteria can survive, and for more even cooking.

7.Meats, fish and poultry can be cooked in the microwave, but it is important to check that it has been cooked until the inside is no longer pink or bleeding. Foods keep cooking after the microwave is off, so allow standing time.


In order to get the most from using your microwave oven, remember these tips:


1. Covering most foods will speed up cooking.

2. Use round or oval dishes, instead of square or rectangle, for more even cooking.

3. If you are cooking two foods at the same time, choose foods that take about the same amount of time to cook.

4. Heating continues after food is removed from the microwave oven, so allow time for this additional cooking.

5. Arrange chicken pieces so that the thicker, meatier portions are toward the outside of the dish and the thin, bony parts are toward the center.

6. Foods containing sugar and fats cook faster.

Many of your family's favorite recipes can be converted to a microwave recipe.

To figure microwave cooking time, start with one- fourth of the conventional time.

Always undercook--if more time is needed, you can always add another minute or two.

Use less liquid because there is not as much evaporation.

It may help to find a recipe that is similar to yours that is written especially for microwave ovens and use it as a guide.

Microwave Raspberry Cake
1/2 cup butter 2/3 cup granulated sugar 1/2 cup seedless raspberry preserves 1/4 cup sour cream 2 eggs 1 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon salt

Cream butter and sugar in large bowl. Mix in preserves. Blend well. Add sour cream and eggs. Beat well. Blend together flour, baking soda, cinnamon and salt. Add gradually to first mixture, beating well.

Pour batter into greased 8-inch round microwave-safe dish. Microwave on full power for 4 to 5 minutes or until top springs back when pressed with finger.

Cool. Frost with Raspberry Frosting.

Raspberry Frosting

2 tablespoons butter 2 cups powdered sugar, divided 1 teaspoon vanilla extract 1/4 cup seedless raspberry preserves
Combine butter, 1 cup powdered sugar, vanilla extract and preserves. Blend well. Add remaining 1 cup powdered sugar and stir until smooth. Spread on cake.

Microwave Sponge Pudding

INGREDIENTS
1/4 cup butter
1/4 cup white sugar
1/2 cup self-rising flour
1 egg, beaten
2 tablespoons milk

DIRECTIONS
In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the butter. Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.

Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.

Microwave Baked Potato

INGREDIENTS
1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded Cheddar cheese
salt and pepper to taste
3 teaspoons sour cream

DIRECTIONS
1.Scrub the potato, and prick several time with the tines of a fork. lace on a plate.

2.Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.

3.Top with remaining cheese and sour cream, and serve.

Kid Party Food - Without the Stress!

Are you planning to give your child a birthday party where there are wonderful, fun and healthy food yet it doesn't take up too much of your time, effort or money (that is, not calling the big guns like caterers)? Well, here's an article I came across regarding Kids Party Food. The ideas and tips are great and I plan to use them the next time I celebrate my children's birthday or have a party.


Kid party food doesn't have to take hours to prepare or completely blow your budget. When it comes to kids and party food, variety and presentation are the answer.

Rather than cooking a few specialty dishes, aim for serving lots of small dishes of fun and kid-friendly finger foods.

Try to serve mainly savory foods and only a few sweet treats. This will help avoid the dreaded sugar highs. Here are a few time-tested party food tips.

Presenting Kid Party Food - Make it fun, fun, fun!

Honestly, it really doesn't matter what you serve as long as you wow them with the presentation. You want the kids to see the table, light up and rush to their seats. Okay? so how do you do that?

1. Plenty of color - Use colorful kid tableware, balloons, serving bowls, etc.

2. Plenty of variety - Serve lots of small bowls or plates containing a selection of different finger foods such as cut fruit, bread sticks, mini muffins, mini wraps, crackers, cheese, etc.

3. Serve Fun Foods - You can easily turn the most normal foods into fun kid foods. Cut sandwiches with fun cookie cutter shapes to make them more interesting or roll them into pinwheels, cup up a selection of veggies and fruit and serve with a colorful dip. Also make all foods kid size. Cut everything from pizzas to hotdogs into small bite size pieces. This will make it easier to eat and be more fun.

4. Personalize - I've found that using table setting tags with individual names doesn't work as kids will just rush to find the first seat available. Instead tie a plain balloon to each chair and using a black marker write each child's name on a balloon in large letters. Make a game out of each child finding their seat.
5. Keep it interesting - Play a calm game at the table. For older kids have each one take turns in telling their favorite foods or a funny joke. Sing or play songs for younger kids.

So what do you serve?

Here are some top favorite kid party food ideas:

Fun mini sandwiches and wraps.

Cut up fruit and veggies with dip.

Breadsticks and chocolate sprinkle dip.

Pizza fingers, chicken finger, fish fingers? anything fingers!

Potato wedges or mini baked potatoes.

A selection of small savory crackers, dried fruit, and a few chocolate chips will make a fun trail mix.

Mini muffins.

Classic cheese and crackers with baby tomatoes in the center of plate .

Small meatballs (chicken, pork or beef all work well).

With a little imagination you can turn most foods in your kitchen cupboards into kid party food. Also, don't go overboard in the amount of food you provide. Most kids are so excited by the actual party they will only lightly pick at their party food? no matter how yummy it is.

So take it easy, prepare lots of quick finger foods, present it nicely and most of all enjoy the day!

Mila Sidman is a mom of three and the creator of http://www.easy-kid-recipes.com - A leading website providing simple, kid-friendly recipes, nutritional information, meal planning tips, fun kid cooking projects and much more.

Handy Home-Prepared Mixes

The other day, my niece made some Chocalate Chip Cookies and brought them over to a gathering in my in-laws place. She had made it from a Ready Made Mix. I found the cookies too sweet with very few chocolate chips in them.

Although Ready Mix packages are convinient, they are generally more expensive compared to preparing your own. Furthermore, you have no control over the additives and preservatives they contain. On the other hand, Made From Scratch Mixes are healthy, cost beneficial, store well and taste great. When we make our own mixes we are able to tailor the ingredients to our taste and needs and thus have a control over the quality and quantity.

Making your own bulk mixes is a great way to stock your pantry. Creative containers make homemade mixes a terrific gift idea too. There's something deeply satisfying when cooking from scratch. It takes some minimal preparation, but many of the ingredients are already a staple in your pantry. It's not as time consuming as you may think.

Supplies

Plastic baggies
Glass containers with tight fitted lids
Prep area
Labels
Appropriate ingredients
Storage area
Basic kitchen tools
Plastic containers
Decorative items for gifts. (ribbons, printable recipe cards, labels)


Master Baking Mix
9 cups sifted all-purpose flour
1/3 cup baking powder
1 Tablespoon salt
2 teaspoons cream of tartar
4 Tablespoons granulated sugar
2 1/2 cups nonfat dry milk solids
2 cups shortening (which does not require refrigeration)

Sift together flour, baking powder, salt, cream of tartar and sugar three times. Add dry milk. Mix well. Cut in shortening until mixture looks like cornmeal. Store in covered container at room temperature.

Biscuits
Preheat oven to 450 degrees F. Combine 1 1/2 cups Master Baking Mix and 1/3 cup milk in a bowl. Add milk and stir. Knead lightly on floured board. Roll 1/2-inch thick; cut and place on ungreased baking sheet. Bake 10 minutes. Makes 8.
Options: Add grated cheese and chopped herbs. Increase milk to 1/2 cup for drop biscuits.

Muffins
Preheat oven to 425 degrees F. Beat together in a bowl 1 egg, 1 cup milk and 2 tablespoons sugar. Add 3 cups Master Baking Mix. Stir just until dry ingredients are moistened. Spoon into greased muffin pans or into paper muffin cups and bake 20 minutes.
Options: Add drained fruit, chopped nuts or dried fruit. Replace 1/3 cup of Master Baking Mix called for with quick-cooking oatmeal or All-Bran® cereal. Add chopped dried fruit and nuts to recipe and bake as a fruit bread in a greased 8 x 5-inch loaf pan. Bake 40 minutes at 350 degrees F.

Pancakes or Waffles
Beat together 1 cup milk and 1 egg. Stir in 1 1/2 cups Master Baking Mix. Bake on griddle or waffle iron.

Dumplings
Mix 1/3 cup water to 1 cup Master Baking Mix. Drop into hot stock and cook 10 minutes, uncovered, and 10 minutes, covered.

Yellow Cake
Sift together in a large bowl 3 cups Master Baking Mix and 1 1/4 cups sugar. Mix together in a small bowl 2 beaten eggs, 1 cup water and 1 teaspoon vanilla extract. Add this to dry ingredients. Beat at high speed for 4 minutes. Grease a 9-inch square pan. Bake at 350 degrees F for 25 minutes. Frost or sprinkle confectioners' sugar over the top. Options: For chocolate cake increase the sugar to 1 1/2 and add 1/2 cup of cococa powder.

Coffee Cake
Preheat oven to 375 degrees F. Beat together in a bowl 1/3 cup milk and 1 egg. Add 1/4 cup sugar and 2 1/4 cups Master Baking Mix. Stir until well blended, about one minute. Pour into a greased 8-inch square baking pan. Combine 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 3 tablespoons margarine and 1/4 cup chopped nuts and sprinkle over the top. Bake 25 minutes.

Oatmeal Cookies
Place 2 1/4 cups Master Baking Mix in a bowl. Stir in 1 3/4 cups brown sugar and 1 teaspoon cinnamon. Combine 1/3 cup milk, 2 beaten eggs and 1/2 cup melted shortening. Stir into mix and blend well. Add 3 cups oatmeal and mix. Drop by rounded teaspoonfuls onto baking sheet. Bake at 375 degrees F for about 12 minutes.

Banana Bread
Beat 2 eggs and 1/4 cup sugar together in a bowl until well blended. Mix in 1/2 teaspoon baking soda and 1 1/4 cups (about 3) mashed bananas. Stir in 2 1/2 cups Master Baking Mix. Pour into a greased 9 x 5-inch loaf pan. Bake at 350 degrees F for 45 to 55 minutes or until brown.

Pizza Crust
Add 1/2 cup water to 2 cups Master Baking Mix and form into a ball. Knead and roll out 1/2-inch thick. Place in a 10-inch pan, leaving a rim around the edge. Brush the dough with oil, then spread with favorite toppings.

Basic Mixes
Chicken Coating Mix
1 cup bread crumbs
1/2 cup flour
2 teaspoons onion powder or dried minced onion
2 teaspoons dried minced celery
2 teaspoons poultry seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients and store in an airtight container.
To use: Preheat oven to 375 degrees F. Gently beat 1/2 cup milk and 1 egg together in a bowl. Wash and pat dry chicken. Fill a bag with 1 cup of the coating mix. Dip each piece of chicken into the milk-egg mixture and then drop a piece of chicken into the bag and shake. Let pieces dry thoroughly before baking. Place chicken on a shallow, lightly greased baking dish and bake for 45 minutes or until tender.

Stuffing Mix
6 cups large bread cubes
1/4 cup dried minced onion
1 Tablespoon parsley flakes
1 teaspoon leaf thyme, crumbled
1/2 cup dried minced celery
1/2 teaspoon leaf sage, crumbled
1/2 teaspoon salt
1 teaspoon pepper
3 cubes chicken bouillon, crumbled, or 3 Tablespoons chicken bouillon powder

Bake bread cubes on a cookie sheet at 350 degrees F for 8 to 10 minutes, turning a few times to brown evenly. Toss bread cubes with remaining ingredients until the cubes are evenly coated. Store in a tightly closed container on the shelf for 1 to 4 months, or freeze for 1 year. To use: Melt 3 tablespoons butter; stir into 2 cups Stuffing Mix in a large bowl. Add 1/2 cup to 3/4 cup chicken broth or water, stirring gently. Warm in a pan on top of the stove, in the oven, or in a microwave.

Condiments

Ranch Dressing Mix
15 saltine crackers
1 cup dry parsley
1/2 cup dry onions
2 Tablespoons thyme
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Whirl in blender until crumbs are very small. Store in an airtight container. It will keep for 1 year.
To use: Whisk together 1 cup mayonnaise, 1 cup buttermilk and 1 Tablespoon Ranch Dressing Mix.

Italian Dressing Mix
2 teaspoons oregano
1 teaspoon onion powder
2 teaspoons basil
2 teaspoons paprika
1 1/2 teaspoons pepper
2 Tablespoons garlic powder
6 Tablespoons granulated sugar

Mix and store in an airtight container.
To make dressing: Use 3 Tablespoon mix with 1 1/2 cups vegetable oil and 1/2 cup wine vinegar.

Beverages

Cocoa Mix
8 1/2 cups nonfat dry milk powder
1 1/2 cups non-dairy coffee creamer
3 cups instant chocolate drink mix for milk
1 1/2 cups confectioners sugar

In a large bowl, combine all and blend well. Store in an airtight container.
To serve: Combine 1/2 cup of mix with 9 ounces of boiling water. Stir well. Makes 16 cups of mix.

Cappuccino Mix
1 cup instant coffee creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee crystals, regular or decaffeinated
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Combine creamer, drink mix, coffee crystals, sugar, cinnamon and nutmeg, and mix well. Store in airtight container. Makes 3 cups dry mix, 15 servings.
To prepare: Add 3 Tablespoons mix to 6 ounces of hot water and stir well.

Spice Blends

All Purpose Spice Mix
1/3 cup Grated parmesan cheese
1/4 cup Sesame seeds
2 Tablespoon Paprika
1 Tablespoon Poppy seeds
1 chicken bouillon cube
2 teaspoon Dried parsley
1 teaspoon Onion flakes
1 teaspoon Garlic powder
1 teaspoon Celery seed
1/2 teaspoon Salt
1/2 teaspoon Pepper

Crush bouillon cube into fine powder, put in screw-top jar. Add remaining ingredients and shake until well mixed. Store in refrigerator for up to 4 months. May be used on fish, meat, stews, casseroles, salads, vegetables.

Onion Soup Mix
2 cups powdered milk
3/4 cup cornstarch
1/4 cup beef bouillon crystals
2 Tablespoons dried onion flakes
1 teaspoon dried basil leaves, crushed
Mix and store in an airtight container in refrigerator.
To prepare: Mix 1/3 cup dry Onion Soup Mix with 1 1/2 cups water.
cook and stir until thickened.

Gift Ideas (Gifts In a Jar)
Dreamsicle Cookies
1/2 cup orange-flavored drink mix (Tang)
3/4 cup white sugar
1 1/2 cups vanilla baking chips
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Combine the flour with baking soda and baking powder. Starting with the Tang, then sugar, chips and flour mix, layer the ingredients in a glass jar.

Attach Instructions: Preheat oven to 375 degrees F Empty contents into a large mixing bowl. Add 1/2 cup softened butter, 1 egg and teaspoon vanilla extract. Mix well. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375 degrees F for 12 minutes or until lightly browned. Cool.

Colorful Soup Mix in a Jar
1 cube beef bouillon
1/4 cup dried minced onion
1/2 cup dried split peas
1/2 cup uncooked twist macaroni
1/4 cup barley
1/2 cup dry lentils
1/3 cup long-grain white rice
1 cup uncooked tri-color spiral pasta

Use a funnel. Layer ingredients in the following order: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
Attach Instructions: Brown 1 pound ground beef or stew beef in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the pan and add 12 cups water. Boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more.

Tips
Be sure to store your mixes in a cool, dark place. They hold a shelf life of approximately six months. You can also freeze flour for 24 hours prior to using in your mixes to prevent the possibility of bugs.

Gifts In a Jar Tips
When assembling gifts in a jar, you should use one quart, wide mouth canning jars;however, many containers will work such as mugs, baskets, gift bags, flower pots, bowls, and teapots. Press each layer firmly in place before adding the next ingredient. You can decorate with fabric, floral and ribbon embellishments, or by drawing on jars with glass paint markers. You can consider attaching small gifts to the container such as ornaments, cookie cutters, measuring spoons, or a wooden spoon. Don't forget to attach the recipe to your homemade gift.