STIR-FRIED LONG BEANS WITH EGG

     Stir-fried Long Beans with Egg is a quick-fix recipe with minimal ingredients.  This is a common stir-fry recipe prepared with Garlic & Light Soy Sauce and can be cooked with various vegetables using the same method.  The addition of Eggs along with the Vegetable makes this stir-fry extra special.  When perfectly cooked Long Beans taste Sweet & Crunchy.  This is a simple traditional Chinese style home-cooked side dish found in different versions more or less with similar ingredients throughout China and South East Asia.
     More or less I get acquainted with these dishes when I dine out & always make sure to try the recipe sooner or later at home.  When the ingredients become predictable, the job gets easier.  It’s all about having a different culture’s cuisine as often as possible. And my daughter getting easy with her choosy Vegetable eating mood when I cook in such a manner makes me cook such stir-fries as often as possible. 
     Spice is definitely something I do not hold back on, as my husband is a person who calibrates a dish with its spiciness.  At least a mild note of spiciness would be appreciated in such dishes and this Long Bean Stir-fry is no excuse.  In this Stir-fry recipe, I have cooked Long Beans & eggs along with Garlic in Light Soy Sauce with a mild note of Spiciness from Bird's eye Chilli.  For a mildly sweet note can add a dash of ABC Sauce(Kicap Manis) too, but it makes the dish slightly darker.  I usually cook Long Beans on a high flame for few minutes until they turn Crunchy & Tender.
    

For more VEGGIES & STIR FRY Recipes, Click here...


Cuisine - Chinese(Southeast Asian)
Recipe Type - Stir Fry
Spice Level  - Low
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes

HOW TO COOK STIR-FRIED LONG BEANS WITH EGG

STIR-FRIED LONG BEANS WITH EGG

INGREDIENTS :

Long Beans - 2 Cups
Garlic - 2 Cloves
Birds-eye Chillies(Red) - 1 No.(Optional)
Eggs - 3 Nos.
Turmeric Powder - 1/8 Tspn
Light Soy Sauce - 1 Tbspn
Salt - To Taste
Sugar - a Pinch.
Oil - 2 Tbspn.

METHOD:

• Clean, snap-off the ends, wash and cut the Long Beans into 4-5 Cm Long Pieces.
• Allow it to drain in a Colander.
• Heat Oil in a pan over a high flame.
• Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
• Add the Long Beans along with a dash of Salt & a pinch of Sugar, give a quick stir.
• Cook this on a high flame for a minute.
• Meanwhile, Crack open the Eggs, beat it lightly along with a dash of Salt and Turmeric Powder.
• Push the Long Beans to one side of the pan.
• Pour the beaten Egg into the Pan & Scramble it on a medium flame until cooked.
• Now mix both the Long Beans and the scrambled Eggs.
• Season it up with Light Soy Sauce and give a quick stir.
• Immediately switch off the flame.
• Serve Stir-fried Long Beans with Eggs hot with steam cooked White Rice/Jasmine Rice.

NOTES:

• Cook the Long Beans over a high flame for a brief period.
• Cooking on a high flame yields crunchy and sweet-tasting Long Beans. 
  
• Long Beans should not be overcooked or turn soggy.
• Pushing off the cooked Long Beans to one side of the pan and then pour the Eggs & scramble it up.
• This way the eggs can be scrambled well until cooked and doesn't get coated to the Long Beans.
• If you pour the eggs over to the Long Beans, it gets coated to the Beans and doesn't get cooked well, which may result in an eggy smelling stir fry.
• Adding Bird's-eye Chilly is purely optional.
• If you want a less spicy version, add Pepper Powder instead of Chillies.
• I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice.

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

      Rendang is a Malaysian Classic, universally loved by the locals, which originated from the ethnic group of Minangkabau people of Indonesia.  Rendang is normally served during special occasions, festivals and ceremonies in Indonesia and Malaysia.  Traditionally Rendang is slow-cooked on a stovetop along with local spices and herbs like Fresh Turmeric Root, Galangal, Kaffir Lime Leaves, Lemon Grass, Turmeric Leaves & Bay Leaves add a wonderful aroma to the dish and the Curry is richly laced with Coconut Milk and Kerisik which adds texture and richness to Rendang.
     The complexity of Spices and the slow cooking process is what makes a Rendang unique.  The taste and aroma of this Chicken Rendang with rich flavour laced with the creaminess of Coconut Milk & Kerisik makes this Traditional Rendang Ayam a rich and exquisite dish.  The method of preparation, the spices used and the slow cooking is a traditionally followed preservation method which helps to store this dish for a long time. Slow cooking yields soft & succulent Chicken Pieces well-coated with Rendang paste and yields a soft & silky-textured Chicken Rendang.  The same recipe can be prepared with Beef and Lamb too.
     Chicken Rendang - With the complexity of ingredients and time-consuming process, the dish proves uniquely exquisite by catering a tasty and richly flavoured Curry. Least to mention the aroma of the Rendang which lingers around. My kitchen was emanating a wonderful aroma of the Curry that I felt rewarded of the time & effort I rendered in making Chicken Rendang.
     Chicken Rendang goes well with Roti Jala, Roti, Nasi Biriyani, Nasi Kuning or any other rice dish of your choice. Rendang is a versatile dish which can be served with traditional dishes like Saffron Rice, Ketupat or Lemang.

For a detailed Recipe on How to Cook BEEF RENDANG, Click here...

Cuisine - Malaysia, Indonesia (South East Asian)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 45 Minutes - 1 Hour


For more Recipes from MALAYSIAN CUISINE, Click here...

 

HOW TO MAKE TRADITIONAL CHICKEN RENDANG -

 MALAYSIAN RENDANG AYAM

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

 

INGREDIENTS:

For Chicken Rendang:

Chicken - 500 Grams
Coconut Milk - 1 1/2 Cup
Kerisik - 2 Tablespoons
Gula Melaka/Palm Sugar - 1 Tablespoon
Lemon Grass - 2 Stalks
Kaffir Lime Leaves - 3-4 Nos.
Salt - To Taste
Oil - 3 Tablespoons

Spices:

Cinnamon - 2 Sticks
Cloves - 5 Nos.
Star Anise - 2 Flowers
Cardamom - 4-5 Pods
Bay Leaf - 2 Leaves

For Rendang Paste:

Onions - 2 Nos.
Garlic - 5-6 Cloves.
Ginger 1" Piece - 2 Nos.
Galangal 1" Piece - 2 Nos.
Fresh Turmeric Root 1" Piece - 1 No.
Red Chillies - 3 Nos.
Dry Red Chillies - 10 -12 Nos.
Buah Keras/Candlenuts - 3-4 Nuts.
Coriander Powder - 1 Tablespoon
Fennel Seeds - 1 Teaspoon
Cumin Seeds - 1 Teaspoon

To Garnish:

Turmeric Leaves - 1 Leaf
Kaffir Lime Leaves - 2 Nos.

METHOD:

• Soak Dry Red Chillies in hot water for about 15-20 minutes.
• Clean, wash and cut Chicken into medium-sized pieces.
• Grind the ingredients mentioned under for 'The Rendang Paste' into a fine paste along with soaked dry red chillies and keep it aside.
• Clean and Cut the Lemon Grass Stalk(use the white part), slightly crush the stalks and keep them aside.
• Heat Oil in a wide pan, once the oil is hot, lower the flame and splutter the ingredients mentioned under 'Spices' until they turn aromatic.
• Immediately add the Lemon Grass Stalks and Kaffir Lime Leaves to the above and give a quick stir.
• Pour in the ground 'Rendang Paste' and saute it on a low flame until oil separates from the mix and it turns aromatic.
• Add the Chicken Pieces to the Rendang mix along with 1 Cup of Water and a dash of Salt.
• Mix well, cover and cook the Chicken pieces on a low flame for about 20-30 minutes stirring occasionally.
• Once the Chicken pieces are half cooked, pour in the Coconut Milk and cook on a low flame until the meat turns soft and tender. How to make Coconut Milk, Click here...
• Add the *Kerisik & Palm Sugar to the Chicken Rendang and cook for another few minutes.
• Cook until all the Coconut Milk is well absorbed into the meat and the curry reaches the desired consistency.
• Finally, add finely chopped Turmeric Leaves and Kaffir Lime Leaves to the Chicken Rendang and mix well.
• Serve Chicken Rendang hot or at room temperature.
• Goes well with Roti, Roti Jala etc., 
• Chicken Rendang is a good accompaniment for Nasi Biriyani, Nasi Kuning and other flavoured rice dishes.
• Chicken Rendang is traditionally served with Ketupat, Lemang or Saffron Rice. 
• Or simply pair it up with Jasmine Rice/White Rice/Basmati Rice.

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

 

NOTES:

• Can cook the same recipe with Beef or Lamb, Can use Potatoes for a vegetarian version.
• I have used thick Coconut milk to cook this Chicken Rendang.
• Adjust the cooking time to suit the tenderness of the meat you are using.
• Adjust the amount of spices to suit your taste preference.
• Can de-seed the Dry Red Chillies for a less spicy Chicken Rendang.
• Can substitute Palm Sugar with Brown Sugar or normal Sugar.
• If you cannot get hold of Kerisik* in your region can avoid adding it into the dish or try preparing it on your own.
• Slow-cooked Chicken Rendang yields soft & succulent chicken pieces with a wonderful silky texture & flavours well-infused into the meat from the spices and herbs.
• This is a rich dish with a lot of fat and creaminess from Coconut Milk & Kerisik.

HOW TO MAKE KERISIK*

• Dry Roast grated coconut on a low flame until the coconut flakes turn into golden brown in colour.
• Use well-matured coconut with a thick flesh for the purpose.
• Alternatively can use desiccated Coconut flakes or Copra(dry Coconut kernels) for the purpose.
• Use finely grated or shredded coconut flakes for the purpose, which will yield evenly roasted Coconut.
• Do not add oil while roasting the coconut for kerisik.
• Dry roast the grated coconuts on a low flame until it is evenly browned.
• Once roasted, allow it to cool down before pounding.
• Pound the roasted coconuts with a Mortar and a Pestle into a fine powder.
• Can also use a dry mixer-grinder or a small blender jar for the purpose.
• The natural oils from the roasted coconut will ooze out while pounding.
• Can store the Kerisik in refrigerator up to two weeks or in a freezer for about a month.
• Kerisik can be used while preparing Rendang, Curries, Salads etc.,

HOW TO COOK WHITE RICE/RAW RICE

      This post is all bout "How to perfectly cook White Rice/Raw Rice".  Raw Rice in literal terms doesn't mean Raw/Uncooked Rice. Once the Paddy is harvested, the inedible husk(outer cover) is removed(De-husking) from it and what you get is the BROWN RICE.  Once the process of dehusking is done, the rice goes through another process which is Polishing or removing the bran from the Brown Rice and what you get is the refined version of Rice - WHITE RICE/RAW RICE.

RAW RICE/WHITE RICE

In South India where Rice is a staple, we commonly use two types of Rice in daily cooking.

HOW TO COOK PERFECT WHITE RICE/RAW RICE

HOW TO COOK WHITE RICE/RAW RICE

FOR PERFECTLY COOKED WHITE RICE/RAW RICE :

• A good brand of Raw Rice will do half of the job.
• The secret of perfectly cooked Raw Rice is getting the right ratio of water to rice. Typically, the instructions on the package call for 11/2 cups Water for every 1 cup of Rice (1:11/2 Cups Rice: Water Ratio), if you like your rice “al dente.”  If you need a bowl of softer rice, add a bit more water. 
• Though it isn't necessary, I would prefer to rinse the rice before cooking. Rinse the rice once or twice, moving your fingers through the rice, until the water runs clear.
• Drain the water.

METHOD:

HOW TO COOK WHITE RICE/RAW RICE IN A SAUCEPAN

• Place the White Rice/Raw Rice in a saucepan big enough to hold the rice and water.
• Add enough water to cover the rice by a little over 3/4 inch above the rice. (For 1 Cup of Raw Rice, I use just over 13/4 cups of  Water).
• Keeping the saucepan uncovered, bring the rice to a boil.
• Once the water begins to boil, lower the flame.
• Cover the pot and cook the rice in low flame for about 15-20 minutes.
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

*Sometimes the rice is cooked with more water.  Once the rice is cooked the remaining water is drained from the Saucepan. This reduces the stickiness of the rice.

HOW TO COOK WHITE RICE/RAW RICE IN A RICE COOKER

(Rice Water Ratio 1: 11/4 Cups)

• Place 1 Cup of White Rice/Raw Rice in the rice cooker
• Add 11/4 Cup of Water.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• Leave the in warm mode for another 5-10 minutes.
• Allow it to cool for a few minutes.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.
  

 

HOW TO COOK WHITE RICE/RAW RICE IN A PRESSURE COOKER

(Rice Water Ratio 1: 11/2 Cups)

• Place 1 Cup of White Rice/Raw Rice in a bowl.
• Add 11/2 Cups of Water.
• Place the bowl inside the Pressure Cooker.
• Fix the gasket inside the lid and cover the pressure cooker.
• Begin cooking under pressure over high heat for a Whistle.
• Then lower the flame and cook for 2 more whistles.
• Switch off the flame and wait for the pressure to release.
• Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
• Allow it to cool for a few minutes.
• Fluff up the White Rice/ Raw Rice with a fork or a chopstick before serving.

 

HOW TO COOK WHITE RICE/RAW RICE IN A MICROWAVE OVEN

(Rice Water Ratio 1: 11/3 Cups)

• Place 1 Cup of White Rice/Raw Rice in a Microwave safe Bowl with cover.
• Add 11/3 Cups of Boiling Water.
• Cover the bowl and cook on Micropower High for 10-12 minutes.
• Remove from the Microwave and leave it aside for a few minutes to cool down.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

 

HOW TO COOK WHITE RICE/RAW RICE IN A STEAMER

(Rice Water Ratio 1: 1 Cups)

     White Rice/Raw Rice tastes best steamed. Steam cooking fluffs up the rice and retains the fullness of its natural texture.  And the most important factor they are gluten-free.  Any type of steamers do the trick brilliantly, maybe the traditional bamboo steamers, Stainless Steel/ Aluminium steamers, or Electronic Steamers. In each of these devices, hot, moist steam completely surrounds the grains of rice inside, cooking them perfectly.

• Fit a rack or steaming trivet into a pot or a steamer large enough to accommodate the bowl.
• Pour about an inch of water into the pot or a steamer. 
• Place 1 Cup of White Rice/Raw Rice in a bowl on the rack (it shouldn’t touch the water in the pot),
• Pour 1 Cup of Water to the Rice.
• Cover the pot or steamer, and bring the water in the steamer to a boil in high flame. 
• As soon as the water in the pot begins to boil, set a timer for 25 minutes and reduce the heat.
• When the timer goes off, switch off the flames and take the pot off the heat.
• Use tongs or a hot pad to remove the hot bowl from the pot.
• Leave it aside for a few minutes to cool down.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

HOW TO COOK WHITE RICE/RAW RICE IN AN ELECTRONIC STEAMER

(Rice Water Ratio 1: 1 Cups)

• If using an electric steamer, fill the steamer's water reservoir to the "max" line.
• Place 1 cup of White Rice/Raw Rice and 1 Cup of Water in a bowl.
• If your steamer has multi-level,  place the rice bowl at the lowest level.
• Cover the rice bowl.
• Turn on the steamer and set the timing for 20-25 minutes.
• Once it's cooked remove the rice bowl from the steamer and allow it to cool down for a few minutes.
• Fluff up the White Rice/Raw Rice before serving.

 

NOTES :

• The amount of water needed can vary depending on the type of White Rice/Raw Rice. The new crop needs less water compared to the old rice.
• Cooking Raw Rice in a rice cooker is equally tricky & easy. If you get the knack of it then it's really easy. Try cooking as per the ratio mentioned in directions of the Rice Cooker manual. Adjust the water until you get a perfectly cooked Raw Rice.  Few trial and errors don't matter.
• I get perfectly cooked White Rice/Raw Rice at 1:11/4 ratio in Rice cooker.
• Use your preferred method to cook White Rice/Raw Rice.
• Cold or @room temperature Raw Rice suits well for making Fried Rice & Variety Rice dishes like Coconut Rice, Lemon Rice, Tamarind Rice, Tomato Rice, etc.,
• While making Curd/Thayir Sadham mash the cooked Raw Rice when it is warm and then prepare Curd Rice.
• I haven't yet tried the traditional bamboo steamers for steam cooking Raw Rice/Jasmine Rice.  
• If you do not have a steamer, a large wok or a pan with a lid will do the job.
• Fill the wok or pan with water, set a rack inside the wok to place the rice bowl and close the lid.

EGG BHURJI

     Egg Bhurji is an Indianised Scrambled Egg converted to suit the Indian Palate.  What makes it different and unique is the addition of Spices. Onion and simple spices transform this plain scrambled eggs into a spicy side dish in a matter of minutes. Egg Bhurji is an easy to make spicy and flavourful Scrambled Eggs recipe which is quite famous as a Street Food. A quick fix fast food served in to-go along with slices of  Bread or Chapatis. An egg is a versatile ingredient and a rescuer in a kitchen.         
     During our childhood, with working Mom, I & my brother usually ended up with some kind of quick-fix egg recipes for dinner.  Maybe as an Egg Omelette, simple Egg Bhurji(We call it Mutta Chikki) with variations like spicing it up with Green Chillies or Red Chilli Powder and sometimes we add Spring Onions or Tomatoes for a variation in the recipe etc., & etc.,  We even came up with our version of soft-centred Egg Omelette and called it Kola-kola which is exactly a version called Kalakki(famous Madurai style Street Food).  Eventually, we ended up with quite a number of quick-fix Egg Recipes.
     This Scrambled Egg/Egg Bhurji recipe comes handy for working folks who want to make something quick, healthy and delicious for their breakfast or for their kids' lunch box. This one is the best try for beginners venturing into cooking or students/bachelors living outside their homes. One of the best dish ever which is hassle-free and can be prepared with minimal ingredients.  Above all combine it up with few Slices of Bread or Chapati for a complete meal.  Goes well with Rice too.
    In this Egg Bhurji Recipe, I have scrambled the Eggs with Onions, Turmeric Powder, Red Chilli Powder and Curry Masala(Mutton Masala).  You can also add some tomatoes while sauteeing or substitute Red Chilli Powder with finely chopped Green Chillies.  You can also be easy with the Masala - use Garam Masala/Curry Masala/Mutton Masala... Anything which fancies you.  If you do not have any simply prepare it with Onions and Green Chillies.  The options are to go along with your whims and fancies... or cook with what ingredients you readily have.  

For more EGG RECIPES, Click here...

Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-7 Minutes
Cooking Time - 5-7 Minutes

HOW TO COOK EGG BHURJI

EGG BHURJI

INGREDIENTS :

Eggs - 3 Nos.
Onion - 1 No.
Garlic - 1 Clove
Turmeric Powder - 1/8 Tspn
Red Chilli Powder - 1/2 Tspn
Curry Masala/Mutton Masala Powder - 1 Tspn
Salt - To Taste
Oil - 2 Tbspn.

METHOD:

• Heat Oil in a pan over a high flame.
• Reduce the flame to medium-low and add finely chopped Onions, Garlic and saute it until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Curry Masala Powder to the above and fry this on a low flame until aromatic.
• Crack open the Eggs in a small bowl one by one and then combine it up in a big bowl.
• Beat the Eggs lightly along with a dash of Salt.
• Gently pour the beaten Egg into the Pan & Scramble the Eggs into tiny pieces on a medium-low flame until well cooked.
• Once the eggs are finely scrambled and well-cooked switch off the flame.
• Serve Egg Bhurji/Scrambled Eggs hot with slices of Bread/Chapati.
• Can serve this as a side dish along with Rice.

NOTES:

• I have used Red Chilli Powder in this recipe.  Can substitute it with 2-3 finely chopped Green Chillies.
• I have used Curry Masala Powder, can substitute it with Mutton Masala/Garam Masala Powder.
• Adjust the spices to suit your spice level.
• Can also add finely chopped Tomatoes and saute it well before adding Eggs.
• The idea of breaking the eggs one by one in a small bowl and then combining it in a bowl is, by any chance one of the Eggs turns out to be bad, then the entire bowl gets wasted.
• So I usually do this way while using up more than one egg in a recipe. 
• Also beating the eggs along with salt before scrambling it helps you to yield perfectly scrambled eggs.  
• I like to scramble it up into tiny pieces and well cooked.
• All the way while cooking Egg Bhurji I keep the flame at medium-low.
• This way it doesn't smell "eggy" when packed in Lunch Boxes. 
• Cook the Egg Bhurji to your preferred consistency.

CHINESE TEA

     What do I have to do with Chinese Tea?  "When in Rome be a Roman" & "When in Rome do as a Roman do." Living in Malaysia - a food haven with multicultural reflections, the region is open to Chinese Culture in its unique form.  And here I got the chance of tasting Chinese Tea. While dining in Chinese Restaurants, they serve their unique tasting Chinese Teas.  I was literally fancied by the Tea sets and the Tea making equipment that long back I collected a few items along with a huge Antique Dragon-Turtle Tea Pot big enough to brew Chinese Tea for a crowd.
    Well, I am not a tea person, but still, I love to drink these Chinese Teas when dining out.  Especially I love the Jasmine & Rose flavoured Chinese Teas prepared with dried flowers and Tea Leaves. Mildly flavoured and rejuvenating to the senses.
     Tea has a history of its own. In China, drinking tea is mostly a cultural thing, with the majority of people drink tea throughout the day. Chinese Teas can be traced back all the way to the Tang Dynasty and is believed to have been first discovered in 2737 BCE, by the legendary founder of herbology, Shen Nong. He contributed to the development of Chinese medicine with his extensive knowledge of herbs.
     In Chinese Culture, Tea was considered as an Elixir in ancient China & one of the 7 necessities of life. There are 5 basic categories of teas in China - White, Green, Oolong, Black and Post-fermented (Pu’erh Tea). Chinese Tea has become a part of Chinese Culture, where the tea is drunk more frequently for healthy living than to quench the thirst.

CHINESE TEA

CHINESE TEA

Different types of Chinese Tea:

White Tea - White Tea is made from steeping the dried immature leaves of the Camilla Sinensis Tea Bush. White tea is frequently consumed for its presumed health benefits as an anti-ageing and promotes healthy and smooth skin.
Green Tea - Green Teas are made from leaves of Camilla Sinensis Tea Bush and are put through a very short fermentation process.
Oolong Tea - Oolong Teas are made by using a unique process of withering the leaves of Camilla Sinensis Tea Bush and using a special drying and oxidation process. Like other Chinese Teas, it has widely accepted health benefits.
Black Tea - Black Tea leaves are put through the oxidation similar to several other types of tea, but it goes through the process longer and therefore the teas are much darker.
Post-fermented/Pu’erh Tea - Post-fermented (e.g. Pu'erh) Teas are dark variety teas that are made from leaves that have gone through a unique process that exposes the freshly picked leaves to humidity and oxygen for an extended period, even longer than that of black teas. Puerh Tea is highly regarded in traditional Chinese medicine for its wide range of health benefits.

Health Benefits of Chinese Tea:

     Chinese Teas have been consumed by people in China and all over the world in centuries. While some people drink the tea for enjoyment, others drink it for one or more of the healthy benefits that come from drinking one or more cups of hot or even cold tea every day. Tea has both sweet and bitter flavours and possesses cooling properties. Tea helps to refresh the mind, enhance alertness and boost concentration. Tea can also promote body fluid production, quench thirst, clear heat and phlegm, promotes digestion and urination. It is good to drink Tea unsweetened or only lightly sweetened.

Anti-inflammatory - Chinese Teas are loaded with Polyphenols which have anti-inflammatory and antioxidant properties which help to reduce the risk of heart diseases.  
Weight Loss - Tea, when consumed hot, is believed to be the best weight loss agent.
Increased Muscle Endurance - The antioxidants in Green Tea help to fuel your energy and helps your body burn fat. It also helps in increasing the stamina.
Cancer Protection - The high quantity of antioxidants have shown to be effective at warding off certain forms of Cancers like Breast Cancer, Prostate Cancer, Ovarian Cancer and Colon Cancer.
Fights Free Radicals - The antioxidants found inside Chinese Teas helps to fight off the free radicals that are responsible for several health disorders like Cancer, Alzheimer's, Heart Diseases etc.,.
Defends Bone Loss - Green Teas helps to improve bone strength and bone density.
Regulates Blood Sugar levels - Several compounds found in Tea helps the body to metabolize sugars in a better way, which is excellent for people with type 2 Diabetes.  
Boost Brain Power - Chinese Tea is believed to help ward off the effects of neurodegenerative diseases such as Alzheimer's and Dementia.  
Healthy Teeth and Gums - Teas contain a naturally occurring Fluoride which helps to prevent plaque build-up which helps promote healthy gums and teeth.
Anti-ageing Benefits -  The compounds in Chinese Tea are believed to slow down the ageing process.

HOW TO BREW CHINESE TEA

CHINESE TEA

     Few basic knowledge of Tea Brewing, a decent quality Tea & a bit of patience is all you need for a good Chinese Tea, any Tea as a matter of fact. The best Tea in the world can taste horrible if prepared incorrectly, but even an inexpensive Tea can be more satisfying if prepared in the best possible way.  So remember these 7 little facts before brewing any type of Teas.

• The quality of the Tea
• The quality of the Water
• Correct measurement
• Correct steeping temperature
• Correct steeping time
• Allowing the tea-leaf to expand fully
• Separating the leaf from the liquid at the end of the steeping process

TEA

CHINESE TEA

     Use the best tea that is available to you. Scoop the loose tea leaves from the tea canister. Measure the correct amount of tea & add it into the Teapot. This step is called "The black dragon enters the palace."

WATER:

• When making any tea, try to use fresh & good quality water.  Water quality reflects greatly on the taste of the Tea.
• Always start with fresh water out of the tap, not water that has been previously boiled or has been sitting around. 
• First, use a small amount of heated water to warm the Tea Pot and Tea Cups before beginning to make your tea.
• To prepare the Chinese Tea, heat water in a kettle. 

CORRECT MEASUREMENT:

     The amount of Tea and Water will vary on the type of tea, its quality, and the size of the teapot, but generally, 1 Teaspoon of tea leaves for every six ounces/3/4 Cup of water will do.

RIGHT WATER TEMPERATURE FOR TEA:

CHINESE TEA

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Recipe Type - Drink
Difficulty - Easy
Serves - 1- 2
Author - SM  

Preparation Time : 3 -5 Minutes


For more Recipes with CARROT, Click here...

HOW TO MAKE CARROT JUICE

INGREDIENTS:

Carrots - 2 Cups
Sugar/Honey - 2 Tablespoons
Water - 1 Cup

Add-ons(If preferred):

Lime Juice/Orange Juice - 1/2 Tablespoon
Ginger - a small piece

METHOD:

• Thoroughly scrub and wash the Carrots under running water.
• Peel off the skin(Optional).
• Cut Carrots into small cubes.
• Add Carrot Cubes along with some Water into a blender.
• Blend until it turns smooth.
• Pour the Carrot Juice through a strainer(optional). 
• The pulp would be thick so it will take some time for the juice to be strained.
• To speed up the process, press the pulp with a spoon/spatula.
• I use my juicer jar(which came along with my blender) for the purpose, which has a strainer within which makes the process easier.
• Collect the strained Carrot Juice in a bowl. 
• Add Honey/Sugar to sweeten up the Juice.
• Pour it into a tall glass and serve the Carrot Juice chilled or at room temperature.
• Can add few teaspoons of Lemon Juice/Orange Juice to add zing to the Carrot Juice.
• If adding Ginger grind it along with Carrots.

NOTES:

• I use a simple blender for making Juices & Smoothies.
• Straining the Carrot juice is purely optional.
• Blend it until smooth.
• Can substitute 1 Cup of Milk/Yogurt with Water and convert the same into Carrot Smoothie.
• Adding Sweeteners to Carrot Juice is purely optional.
• Adding Lemon Juice or Orange Juice can give you an extra note of taste and flavour to Carrot Juice. But it is purely optional.
• Freshly extracted Carrot Juice(without added sweeteners) can be stored in the refrigerator for about 2-3 days.

________________________________________________________________________________

*TRIVIA: A SIMPLE NOTE

*Carrot Juice is Alkaline, so it is always advisable to juice it alone or combine it up with fruits like Orange, Lemons, Tangerines, Grapefruits etc.,
*Excessive consumption of Carrot & Carrot Juice may cause Carotenemia, a condition where one’s skin turns slightly orange, although this is a rare condition.

MISHTI DOI

    A wonderful and healthy Dessert to commemorate 4 years of Blogging - MISHTI DOI.  A humble & healthy dessert loved by every Bengali. But it has a greater fan base even outside the region. A few months back my daughter, out of nowhere, asked me for Mishti Doi.  And it was in my "to make" list for a long time, procrastinated for no reason.  Then and there, giving no second thought, I made Mishti Doi. Least to say that I fell head over heels in love with this humble Mishti Doi.  So creamy, mildly sweet with a wonderful texture, so cool and comforting to the senses & stomach.  I loved and enjoyed eating each spoon of Mishti Doi and cherished it to the core. For the taste of Mishti Doi & to commemorate the 4th Anniversary of my blog "Essence of Life - Food" here comes one of the most popular Bengali Dessert Mishti Doi/Meeta Dahi/Sweetened Curd.
       For most of the world who know Mishti Doi, it is a dessert from the eastern part of India - Bengal. But is popular across Orissa, Bihar, Assam, in some Eastern States of India & in Bangladesh. This easy-to-make and completely hassle-free dessert hold its uniqueness amidst the extensive range of Bengali Sweets & Desserts. Mishti Doi is a fermented sweet curd made by thickening/reducing the milk and is traditionally sweetened with Jaggery. It is allowed to ferment overnight. Some recipe of Mishti Doi is delicately seasoned with a Pinch of Cardamom. The technique or the way it is prepared completely makes Mishti Doi different from the plain curd/yoghurt. The cultured Milk, Jaggery mixture is poured into a traditional clay or earthen pot to ferment & at the same time to keep it cool. The porous walls of an earthen pot absorb any extra moisture and help to thicken the Doi and simultaneously facilitates the right temperature for the growth of the culture/fermentation.
     A festive favourite, Mishti Doi is prepared extensively during auspicious occasions like Durga Puja and Bengali New Year.  A cool delight to beat the onslaught of summer, or just a digestion-aided mild Dessert to finish off your extensive meal. Yet another version of Mishti Doi - Bhapa Doi is a modified form prepared with a Condensed Milk & Curd/Yoghurt. A thicker and sweeter version. Fruit-infused Mishti Doi, like 'Aam Doi' (Mango curd) is also a popular variant of Mishit Doi. 

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Bengal, India
Recipe Type -Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 Minutes
Cooking Time - 20 - 30 Minutes
Fermenting Time - 6 - 8 Hours



For more DESSERT RECIPES, Click here...

HOW TO MAKE MISHTI DOI

MISHTI DOI

INGREDIENTS:

Milk - 3 Cups
Jaggery - 4 Tablespoons
Water - 1 Teaspoon
Curd/Yoghurt - 2 Teaspoons

For a detailed recipe on HOW TO MAKE CURD/YOGHURT, Click here...

METHOD:

• Boil the Milk is a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.
• Powder the Jaggery and heat it in another heavy-bottomed saucepan for a while on medium-low flame until it melts and slightly caramelizes.
• Once it caramelizes to light Amber Brown in colour, carefully pour in 1 Teaspoon of warm water & give a quick stir.
• Care should be taken when caramelizing the Jaggery, as it can burn soon.
• Now gently mix the Caramelized Jaggery along with hot Milk. 
• Leave it aside to cool down.
• When the Milk & Jaggery mixture is slightly warm or at room temperature, add in 1 Teaspoon of Curd/Yoghurt and mix well.
• Pour it into small Earthen Pots/Ceramic cups.
• Cover and allow it to ferment in a warm place for about 6–8 hours or until completely set (as for Curd/Yoghurt)
• Once set, chill the Mishti Doi in the refrigerator for about 3–4 hours, or until you serve it.
• Serve Mishti Doi chilled.

MISHTI DOI

 

NOTES:

• Reducing the milk will yield you with a creamy and thick Mishti Doi.
• While stirring in the Curd/Yoghurt, make sure that the milk is not hot.
• Let the Milk & Jaggery Mixture be slightly warm or at room temperature while adding Curd/Yoghurt.
• Care should be taken while Caramelizing the Jaggery.  Caramelize it to light Amber Brown in colour.
• Allowing it to burn or brown will totally alter/Spoil the taste of Mishti Doi.
• Mishti Doi is a mildly sweetened Dessert.
• I have used locally available light coloured Jaggery in the recipe.
• Use Dark coloured Jaggery for the preferred Red hued Mishti Doi.
• Can substitute Jaggery with White Sugar/Brown Sugar too.
• But authentic Mishti Doi recipes use Jaggery.
• Allow it to ferment in a warm place until it is completely set.
• Adjust the time of fermentation as per the weather/climatic condition of the region you live in.
• If you are living in a colder region, allow the Mishti Doi to ferment in a closed oven with the oven light on or towel-covered for about 6 to 8 hours, or until set.

PINEAPPLE KESARI - PINEAPPLE KESARIBHATH

     When you are in need of a quick Sweet/Dessert Kesari/Kesaribhath comes for the rescue.  Kesari is a popular sweet prepared in Indian households during festivals.  It is a simple dessert served in Marriage functions, festive Lunch/Breakfast Menus.  Colloquially called Kesari/Kesaribhath in South India and as Sheera/Halwa in North India. There are quite a number of variations to the same dish that it is converted into fancy and tasty delicacies by just adding few additions to the classic Kesari Recipe. Rava Kesari, Milk Kesari, Pineapple Kesari, Fruit Kesari, Aval/Poha Kesari, Broken Wheat Kesari, Vermicelli Kesari, Apple Kesari etc., & etc., The list gets longer with whims & fancies in converting the simple dessert into a delectable delicacy.
     "Pineapple Kesari / Pineapple Kesaribhath" is a recipe with a twist to all-time classic Kesaribhath/Rava Kesari, but the only difference is that this Pineapple Kesari is prepared by adding Pineapple Juice & Pineapple Cubes to the classic Rava Kesari Recipe.  But the addition of these ingredients converts the classic Rava Kesari into an aromatic treat. Some recipes even call for adding Pineapple Essence(Artificial flavourings).  But fresh Pineapple Juice gives a natural flavour and a wonderful aroma to this Pineapple Kesari.
    This Pineapple Kesari is a simple recipe prepared with roasted White Semolina/Rava, Sugar, Water, flavoured with Cardamoms & Saffron, garnished with Ghee roasted Cashew Nuts & Raisins.  The yellow/orange colour of this dish is due to the addition of Food colouring, though the recipe has Saffron in it, it doesn't give a bright hue to this Pineapple Kesari.  Perfectly roasted White Semolina/Rava yields perfectly textured Kesari.  Simply serve this Pineapple Kesari as a snack or when a pang of Sweet Tooth hits you.  It is also suitable to be served as a Naivedhyam/Prasadham.


For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes


For more NAIVEDHYAMS & PRASADHAMS, Click here...

HOW TO MAKE PINEAPPLE KESARI - PINEAPPLE KESARIBHATH

PINEAPPLE KESARI - PINEAPPLE KESARIBHATH

INGREDIENTS :

White Semolina/Rava - 1/2 Cup
Sugar - 1/2 Cup
Pineapple Juice - 1/2 Cup
Pineapple Chunks - 1/4 Cup(Optional)
Water - 11/2 Cup
Ghee - 2-3 Tbspn
Cardamom - 3-4 Pods
Yellow/Orange Food Colouring - a Pinch
Saffron - few Strands
Cashew Nuts - Few
Raisins - Few
Salt - a Pinch.

METHOD:

• Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
• Extract some Pineapple juice from the Pineapple and keep it aside.
• Peel, Core & Cut the Pineapple and then finely chop the Pineapple into small Cubes. 
• Take 1/4 Cup of Pineapple Cubes & Sprinkle 3 Tbspns of Sugar to it and keep it aside for about 20-30 minutes.
• The Pineapple Cubes would have oozed out the juice. Drain the Cubes and retain the Juice.
• Just use about 1/2 a Cup of Pineapple Juice for the recipe.
• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew Nuts & Raisins on a very low flame until Cashew Nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Add few more teaspoons of Ghee to the same Pan and roast White Semolina/Rava on a very low flame.
• Roast the White Semolina/Rava until it turns aromatic, it will take approximately 5-7 minutes.
• Care should be taken while roasting the White Semolina/Rava.  The trick is to roast it without changing its colour.
• Meanwhile, boil the Water in a separate Pan.
• Gradually add the roasted White Semolina/Rava to the boiling water.
• Stir continuously while adding the White Semolina/Rava until it absorbs the water and there are no lumps.
• Pour in the Pineapple Juice and give a quick stir. 
• Add in the Pineapple Cubes and mix well.
• Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
• Once the White Semolina/Rava & Pineapple pieces are cooked, add Sugar and a pinch of Salt, mix well.
• Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
• Add Cardamom powder to the Pineapple Kesari and mix well.
• Add the remaining Ghee and stir continuously.
• Cook on a very low flame.
• Stir the Pineapple Kesari and mix it well all along, until the Kesari starts to separate from the pan.
• Finally, add the roasted Cashew Nuts & Raisins to the Pineapple Kesari and give a quick stir.
• Serve Pineapple Kesari/ Pineapple Kesaribhath hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.
• Can also serve it as a Naivedhyam/Prasadham during festival seasons.

NOTES :

• Perfectly roasted White Semolina/Rava yields perfectly textured Pineapple Kesari.
• Care should be taken not to burn the White Semolina/Rava. Least to mention even the colour shouldn't change.
• Roast it on a very low flame, stirring and tossing it continuously.
• Adjust the amount of Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Pineapple Kesari.
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional.
• The colour from Saffron will not yield you a vibrant coloured Pineapple Kesari.
• Can prepare the same recipe without adding Pineapple cubes.
• If you do not have fresh Pineapples, add Pineapple essence instead of Pineapple Juice. 
• Recipe prepared with fresh Pineapple Juice yields a better aroma.