Thursday, February 16, 2006

My Cooking Pictures

Friday, January 20, 2006

Dry Oregano

Dry Oregano usually comes from Mexico and Greece. The Greek oregano is used in most Italian cooking. The Mexican Oregano is stronger and not quite as sweet. Both are good when added to soups, vegetables and salad dressings.

Friday, December 16, 2005

Calorie Chart

Table Of Measures And Calories Of Common Items Of Food:

1 OUNCE = 30 ml. or 30 gm. (approximately )
1 teaspoon = 5 ml. of liquid
1 cup = 180 ml. of liquid
1 glass = 240 ml. of liquid
1 tablespoon = 3 teaspoons
1 gm. of fat = 9 calories
1 gm. of protein = 4 calories
1 gm.of carbohydrates = 4 calories
1 average size chapati,prepared in the usual way with only a touch of ghee = 80 calories
100 ml. of cooked semi-watery dal or any other pulse = 100 to 110 calories
75 gm. of cooked rice, i.e. 3/4th of a cup (30 gm. dry weight) = 100 calories
1 precut slice of bread (weight 20 gm) = 50 calories
1 orange = 40 to 50 calories
1 average banana = 80 calories
1 mango = 100 calories
1 teaspoon of sugar = 20 calories
30 ml. of ‘toned’ milk = 20 calories
100 fm(dry weight) of all cereals and pulses (for example wheat, rice, bajra, tur dal, moong dal, chana dal) = 350 calories
30 gm. of mutton = 50 calories
30 gm. of fish = 35 calories
Aerated soft drinks = 80 to 100 calories
2 slices of bread = 100 calories
2 teaspoons of butter = 70 calories
1 cup cow’s milk = 100 calories
2 chapatis ( thin) = 120 calories
1/2 katori dry vegetables = 100 calories
2 puries = 100 calories
1 boiled egg = 75 calories
1 cup corn flakes = 100 calories
1 plain paratha = 250 calories
2 khakhras = 100 calories
2 idlies = 130 calories
1 katori sambar = 100 calories
1 omelette (1 egg) = 150 calories
1 katori undhiyo = 300 calories
1 katori rice = 100 calories
1/2 katori dal = 100 calories
2 pieces of fish = 100 calories
1 piece of roasted chicken = 200 calories
1 piece of masala "dosa" = 380 calories
3/4 katori palak mung dry vegetable = 200 calories
1 stuffed paratha ( mixed vegetable) = 280 calories
2 katoris of rice pulav = 400 calories
1 katori of custard = 140 calories
1 slice ice-cream = 250 calories
1 kulfi = 500 calories
1/2 katori srikhand = 200 calories
1 piece burfi (khoa) = 140 calories
1 piece gulab jamun = 100 calories
2 pieces jilebi = 200 calories
1 piece ladoo (bundi) = 200 calories
1 piece puranpoli = 230 calories
1 piece rasgulla = 140 calories
1 piece sandesh = 170 calories
1 small piece of sponge cake = 100 calories
1 piece Swiss roll = 90 calories
1 piece pastry = 250 to 400 calories
1 tablespoon (30 gms.)jam = 75 calories
30 gms. marmalade = 75 calories
6 pieces bhajiya (onions) = 150 calories
2 tablespoons of chivada roasted white chana dal = 300 calories
1 katori pohe = 170 calories
1 piece potata pattice = 200 calories
1 piece potato wada = 100 calories
1 piece vegetable cutlets = 140 calories
1/2 cup buffalo milk = 100 calories
2 cups skimmed milk = 100 calories
1/2 cup curds (buffalo’s milk) = 100 calories
1 cup curds (cow’s milk) = 100 calories
2 cups curds (skimmed milk) = 100 calories
1 cream cracker biscuit = 50 calories
4 Marie biscuits = 50 calories
2 ginger biscuits = 50 calories
1 Glaxo biscuit = 50 calories
1 glucose biscuit = 50 calories
2 Monaco biscuits = 50 calories
3 walnuts = 100 calories
25 groundnuts (with shells) = 100 calories
6 pieces cashew nuts = 100 calories
15 small badam = 100 calories
15 pista = 100 calories

You notice that as far as calories are concerned,rice, bajra, and wheat have the same amount. It is an inaccurate impression that rice is more fattening. No doubt, as compared to wheat, rice has somewhat more carbohydrates and less of proteins, but rice contains better quality proteins than wheat. In fact, for ideal nutrition, different combinations of cereals and pulses should be consumed. This makes up for the total quality value of proteins as different types of amino acids are available from multiple protein sources. Mixed items of cereals and pulses serve to provide better and balanced nutrition.

Normally, an adult with sedentary habits, would require the following for his daily menu :

Proteins 50 to 70 gm. = 200 to 280 calories
Fats 45 to 50 gm. = 405 to 450 calories
Carbohydrates 200 to 250 gm. = 800 to 1,000 calories
Total = 1,405 to 1,730 calories.

The diet should contain enough quantities of both vitamins and minerals, the main source of which is vegetables and fruits. All items of food contain varying proportions of proteins, fats, carbohydrates, vitamins, minerals and water. For example, butter, ghee, and oils are rich in fats, but poor in proteins and carbohydrates. Wheat and pulses have more proteins and carbohydrates. They are poor in fat content. Rice has relatively less proteins and more carbohydrates, but is also poor in fat. Green vegetables are rich in vitamins and minerals but poor or proteins, carbohydrates and fats, thus accounting for their low caloric value.

The approximate protein values of common foodstuffs are as under :

30 ml. milk or curds = 1 gm. protein 30 gm. wheat
(an average chapati) 75 gm. cooked rice i.e. 3/4 of a cup = 3.5 gm. proteins
(30 gm. dry weight) = 2.5 gm. proteins
30 gm. egg white = 2.5 gm. proteins
100 ml. semi-watery tur dal (dry weight 30 gm.) = 6 gm. proteins
30 gm. meat = 5.5 gm. proteins
30 gm. fish = 6 gm. proteins
1 slice white bread (20 gm. of wheat flour, mainly prepared from maida) = 1.6 gm. proteins

Wednesday, September 28, 2005

Madras chicken

Ingredients:
1. Chicken 1 kg.
2. Onions 2 nos.
3. Tomato 1 no
4. Garlic, chop finely 3 flakes.
5. Ginger, chop finely 2" piece
6. Chili powder 2 tsp.
7. Turmeric, ground 1 1/2 tsp.
8. Garam masala 2 tsp.
9. Green Chili 1 no.
10. Water (Required Quantity)
11. Ghee (if needed)
12. Salt 1 tsp. (or required)

Method:

1. Skin the chicken and cut it into 10-12 pieces and make two cuts in each piece.
2. Heat the ghee, fry onions, garlic and ginger for 3 minutes.
3. Then add the chilli powder, coriander and turmeric and stir well and cook further for 3 minutes.
4. Then add the chicken pieces, green chilies and fry the pieces till they change colour.
5. Then add water and bring to a boil and simmer for 35-40 mins.
6. Sprinkle the garam masala, and continue to cook further for 10 minutes until the chicken is tender.

Rajma Curry - Dhaba Style

Ingredients:
  1. RajmahRajmah (red kidney beans) -200 gms
  2. Chopped onion - 1 cup
  3. Chopped tomato - 1½ cup
  4. Garlic paste - 1 tbsp
  5. Ginger paste - 1½ tbsp
  6. Red chilli powder - 1 tbsp
  7. Coriander powder - 1 tbsp
  8. Turmeric powder -1 tsp.
  9. Chopped green coriander - 1 tbsp
  10. Cumin powder - 1 tsp.
  11. Bay leaf - 3
  12. Garam masala powder - 1 tsp.
  13. Oil - 3 tbsp.
  14. Salt to taste

Method

  1. Soak rajmah overnight in 5 cups of water.
  2. Boil rajmah or pressure cook until soft and fully cooked.
  3. Heat oil, add bay leaves, chopped onion and sauté’ onion till golden brown in colour.
  4. Add Ginger Paste and Garlic Paste.
  5. Cook for a minute.
  6. Add red chilli powder, coriander powder, turmeric powder and cumin powder.
  7. Stir and add chopped tomatoes, cook till tomatoes are fully mixed with the masala.
  8. Add boiled rajmah and cook on a slow flame for 15 minutes.
  9. Add Garam Masala Powder and garnish with chopped fresh coriander.
  10. Cook until gravy is thick and rajmah coated with it.

Credits : chennaionline

Saturday, September 24, 2005

Masala Tea

Ingredients:

Water – 2/5 cup
Milk – 3/5 cup
Tea powder – 1-1/4 teaspoon
Ginger – 1/4 inch size, freshly chopped and crushed
Cardomom – 2 pods
Clove – 1
Black pepper – 1-2 big size (optional)
Cinnamon stick – 1/4 inch size (optional)
Sugar – as desired (Usually 2 Teaspoons)

Method:

1) Boil the water.
2) Add tea leaves and reduce heat.
3) Boil it for 2 mins.
4) Add the crushed spices.
5) Cook slowly for one or two minutes.
6) Add milk and cook a little more.
7) Drain and serve.
8) Add Sugar as desired.

Calorie Chart for Masala Tea :

Milk = 60 [100ml (1cup) = 100]
Sugar = 40 [1 teaspoon = 20]

Total = 180 to 200

Ingredients

List of Ingredients Used in Indian Cooking Styles

CLOVE


Cardamom - (green)


Ginger


Black & White Pepper

Corriander Leaves, Corriander Seeds & Corriander Powder