Wednesday, June 23, 2010
Tuesday, June 15, 2010
Indian Lassi
ngredients:
4-6 ounces of POM wonderful Juice ( alternatively you can use fresh pomegranate.
1 lb thick greek yogurt
2 teaspoons of rose water
3 tablespoons or more Agave nectar ( if you are using honey , reduce it by a tablespoon)
Method:
Take all Ingredients in a blender and blend until they mix well. Chill for atleast 1/2 hour in the refrigerator. Serve chilled !
Source:- http://ammaluskitchen.info/2009/10/12/lassi-love/
Taj Desert and Beverages
4-6 ounces of POM wonderful Juice ( alternatively you can use fresh pomegranate.
1 lb thick greek yogurt
2 teaspoons of rose water
3 tablespoons or more Agave nectar ( if you are using honey , reduce it by a tablespoon)
Method:
Take all Ingredients in a blender and blend until they mix well. Chill for atleast 1/2 hour in the refrigerator. Serve chilled !
Source:- http://ammaluskitchen.info/2009/10/12/lassi-love/
Taj Desert and Beverages
CREAMY HUMMUS
CREAMY HUMMUS
2 cans garbanzo beans, drained, rinsed, and drained again
1 clove garlic, finely minced
3/4 cup tahini
1/2-3/4 cup water
1/4 cup extra virgin olive oil
1 tablespoon plus 2 teaspoons lemon juice
Salt to taste (This will depend on personal taste, as well as what brand of chickpeas you use. I used Goya, and ended up adding 1 teaspoon.)
Combine ingredients, except for salt, in a food processor, beginning with the lesser amount of water. Process until super smooth and creamy, adding more water if it's too thick. Taste and season with salt. Garnish with extra virgin olive oil, toasted pine nuts, and/or paprika.
Source:- http://avenuefood.com/
Indian Food
2 cans garbanzo beans, drained, rinsed, and drained again
1 clove garlic, finely minced
3/4 cup tahini
1/2-3/4 cup water
1/4 cup extra virgin olive oil
1 tablespoon plus 2 teaspoons lemon juice
Salt to taste (This will depend on personal taste, as well as what brand of chickpeas you use. I used Goya, and ended up adding 1 teaspoon.)
Combine ingredients, except for salt, in a food processor, beginning with the lesser amount of water. Process until super smooth and creamy, adding more water if it's too thick. Taste and season with salt. Garnish with extra virgin olive oil, toasted pine nuts, and/or paprika.
Source:- http://avenuefood.com/
Indian Food
Cheesy Cauliflower Sunchoke Potato Soup
Cheesy Cauliflower Sunchoke Potato Soup
Half a head of cauliflower
4 small potatoes
3 sunchokes
white cheddar cheese
1 bullion cube (vegetarian or chicken as desired)
salt & white pepper to taste
Peel and chop the first three ingredients and boil until tender in water nearly covering. When tender, pour the hot mixture into a blender, add the bullion cube and whir. Return to the pan.
Add white cheddar by handful, melting in and tasting and adding more until it's to your desired cheesiness. Add salt and pepper to taste.
Source:- http://mtkilimonjaro.blogspot.com/
Soups and Salads at Taj
Half a head of cauliflower
4 small potatoes
3 sunchokes
white cheddar cheese
1 bullion cube (vegetarian or chicken as desired)
salt & white pepper to taste
Peel and chop the first three ingredients and boil until tender in water nearly covering. When tender, pour the hot mixture into a blender, add the bullion cube and whir. Return to the pan.
Add white cheddar by handful, melting in and tasting and adding more until it's to your desired cheesiness. Add salt and pepper to taste.
Source:- http://mtkilimonjaro.blogspot.com/
Soups and Salads at Taj
South Western Potato Salad
SOUTHWESTERN POTATO SALAD
Hands-on time: 30 minutes
Time to table: 30 minutes but improves if left to sit for at least a couple of hours
Makes about 8 cups
Water to cover plus 1 tablespoon table salt
2 pounds potatoes, cleaned well, left whole (see TIPS)
DRESSING
1/3 cup low-fat mayonnaise
1/3 cup buttermilk
2 tablespoons good mustard such as Dijon
1/4 cup chopped red onion
3 green onions, chopped
1 tablespoon chopped jalepeño
1 clove garlic, minced
Zest and juice of a lime (about 2 tablespoons juice)
1/8 teaspoon chipotle powder
1 large tomato, chopped
1/4 cup chopped cilantro
POTATOES Set up the water and salt to boil, add the potatoes as they're prepped (the water need not be boiling) and bring to a boil. Adjust heat to maintain a good simmer, cover and let cook until the potatoes are cooked through, the actual time will vary based on the size of the potatoes. Drain and let cool until cool enough to handle. Cut into bite-size pieces, leaving the skins on if you like or slipping off if you prefer.
DRESSING Meanwhile, whisk together the dressing ingredients in a large bowl.
COMBINE Fold the still-warm potatoes into the dressing, turning well to coat evenly. Stir in the tomato and cilantro. Serve immediately to serve slightly warm or cover and refrigerate to serve cold later.
NUTRITION ESTIMATE
Made as Written, Per Half Cup (How many calories in Southwestern Potato Salad? How many Weight Watchers points in Southwestern Potato Salad?): 64 Calories; 1g Tot Fat; 0g Sat Fat; 1mg Cholesterol; 35mg Sodium; 13g Carb; 1g Fiber; 1g Sugar; 2g Protein; Weight Watchers 1 point
Made with 1 cup Regular Mayonnaise, as in the Inspiring Recipe, Per Half Cup (How many calories in Southwestern Potato Salad? How many Weight Watchers points in Southwestern Potato Salad?): 153 Calories; 11g Tot Fat; 2g Sat Fat; 1mg Cholesterol; 98mg Sodium; 12g Carb; 1g Fiber; 1g Sugar; 2g Protein; Weight Watchers 4 points
Source:- http://kitchen-parade-veggieventure.blogspot.com/
Taj special
Hands-on time: 30 minutes
Time to table: 30 minutes but improves if left to sit for at least a couple of hours
Makes about 8 cups
Water to cover plus 1 tablespoon table salt
2 pounds potatoes, cleaned well, left whole (see TIPS)
DRESSING
1/3 cup low-fat mayonnaise
1/3 cup buttermilk
2 tablespoons good mustard such as Dijon
1/4 cup chopped red onion
3 green onions, chopped
1 tablespoon chopped jalepeño
1 clove garlic, minced
Zest and juice of a lime (about 2 tablespoons juice)
1/8 teaspoon chipotle powder
1 large tomato, chopped
1/4 cup chopped cilantro
POTATOES Set up the water and salt to boil, add the potatoes as they're prepped (the water need not be boiling) and bring to a boil. Adjust heat to maintain a good simmer, cover and let cook until the potatoes are cooked through, the actual time will vary based on the size of the potatoes. Drain and let cool until cool enough to handle. Cut into bite-size pieces, leaving the skins on if you like or slipping off if you prefer.
DRESSING Meanwhile, whisk together the dressing ingredients in a large bowl.
COMBINE Fold the still-warm potatoes into the dressing, turning well to coat evenly. Stir in the tomato and cilantro. Serve immediately to serve slightly warm or cover and refrigerate to serve cold later.
NUTRITION ESTIMATE
Made as Written, Per Half Cup (How many calories in Southwestern Potato Salad? How many Weight Watchers points in Southwestern Potato Salad?): 64 Calories; 1g Tot Fat; 0g Sat Fat; 1mg Cholesterol; 35mg Sodium; 13g Carb; 1g Fiber; 1g Sugar; 2g Protein; Weight Watchers 1 point
Made with 1 cup Regular Mayonnaise, as in the Inspiring Recipe, Per Half Cup (How many calories in Southwestern Potato Salad? How many Weight Watchers points in Southwestern Potato Salad?): 153 Calories; 11g Tot Fat; 2g Sat Fat; 1mg Cholesterol; 98mg Sodium; 12g Carb; 1g Fiber; 1g Sugar; 2g Protein; Weight Watchers 4 points
Source:- http://kitchen-parade-veggieventure.blogspot.com/
Taj special
Peas with Beacon
Peas with bacon
October 28, 2008 — 101things
peas with bacon
A simple side dish that takes 5 minutes to make, to be served with pretty much anything you like, because bacon goes really well with peas.
Ingredients
Peas, frozen or fresh
Cubed/chopped bacon or pancetta, about 1/3 of the amount of peas
1/2 an onion, chopped finely
Chicken stock
The Cooking
Ok, in a non-stick pan fry the bacon to whatever consistency you like it. Just cooked or nice and crispy, up to you. Once it’s as you like it, add the chopped onion and fry until soft but not coloured (about 2 minutes), then throw in the peas, give it a stir and pour in just enough chicken stock to moisten the whole thing. Cook for a couple of minutes and you’re done! This is excellent with a nice Sunday roast.
Source:- http://101things.wordpress.com/
Taj Cafe and BBQ
October 28, 2008 — 101things
peas with bacon
A simple side dish that takes 5 minutes to make, to be served with pretty much anything you like, because bacon goes really well with peas.
Ingredients
Peas, frozen or fresh
Cubed/chopped bacon or pancetta, about 1/3 of the amount of peas
1/2 an onion, chopped finely
Chicken stock
The Cooking
Ok, in a non-stick pan fry the bacon to whatever consistency you like it. Just cooked or nice and crispy, up to you. Once it’s as you like it, add the chopped onion and fry until soft but not coloured (about 2 minutes), then throw in the peas, give it a stir and pour in just enough chicken stock to moisten the whole thing. Cook for a couple of minutes and you’re done! This is excellent with a nice Sunday roast.
Source:- http://101things.wordpress.com/
Taj Cafe and BBQ
Monday, June 14, 2010
Grilled Sirlion
Grilled Sirloin Steak With Simple Mole Sauce
Description
Pair a grilled sirloin steak with one of Lipton's new Fiesta Sides line of Tex-Mex and Southwestern flavors, including Mexican Rice, Smoked Chipotle Rice, Jalapeño Jack Pasta, Spanish Rice, Nacho Pasta and Taco Rice.
Ingredients
* 1 1/2 pounds sirloin steak
* 2 teaspoons olive oil
* Salt and coarsely ground pepper
Sauce
* 2 tablespoons olive oil
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* 1 teaspoon finely chopped garlic
* 1/2 cup finely chopped onion
* 3/4 cup canned tomato sauce
* 1/2 cup chicken stock
* Salt and pepper
Preparation
1. Preheat grill.Coat steaks in olive oil and generously season with salt and pepper. Grill over hot flame to desired degree of doneness.
2. Heat olive oil in small saucepan over medium heat. Once hot, add cumin and cinnamon, and toast for about 30 seconds, making sure not to burn. Add garlic and onion to cumin-cinnamon mixture and cook until onions are translucent. Stir in tomato sauce and chicken stock, and generously season with salt and pepper. Simmer for an additional minute. Adjust seasoning if necessary.
3. Slice grilled steaks into strips and fan slices out on each plate. Pour sauce over steak slices and serve.
Recipe Source:- http://www.culinary.net/
Taj Barbeque-Indian Food in Dothan
Description
Pair a grilled sirloin steak with one of Lipton's new Fiesta Sides line of Tex-Mex and Southwestern flavors, including Mexican Rice, Smoked Chipotle Rice, Jalapeño Jack Pasta, Spanish Rice, Nacho Pasta and Taco Rice.
Ingredients
* 1 1/2 pounds sirloin steak
* 2 teaspoons olive oil
* Salt and coarsely ground pepper
Sauce
* 2 tablespoons olive oil
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* 1 teaspoon finely chopped garlic
* 1/2 cup finely chopped onion
* 3/4 cup canned tomato sauce
* 1/2 cup chicken stock
* Salt and pepper
Preparation
1. Preheat grill.Coat steaks in olive oil and generously season with salt and pepper. Grill over hot flame to desired degree of doneness.
2. Heat olive oil in small saucepan over medium heat. Once hot, add cumin and cinnamon, and toast for about 30 seconds, making sure not to burn. Add garlic and onion to cumin-cinnamon mixture and cook until onions are translucent. Stir in tomato sauce and chicken stock, and generously season with salt and pepper. Simmer for an additional minute. Adjust seasoning if necessary.
3. Slice grilled steaks into strips and fan slices out on each plate. Pour sauce over steak slices and serve.
Recipe Source:- http://www.culinary.net/
Taj Barbeque-Indian Food in Dothan
Healthy Chicken
Staying healthy requires a sensible eating plan that includes a varied diet low in saturated fat and cholesterol and moderate in total fat. Luckily, there is lots of room for choice and personal preference in a healthy eating plan.
A healthy diet does not have to be bland or time-consuming to prepare - chicken to the rescue! According to the USDA Food Guide Pyramid, a total of five to seven ounces a day of foods from the meat group (meat, poultry, fish, dry beans, eggs and nuts) supplies protein for building and maintaining muscle, iron for healthy blood and other essential vitamins and minerals.
As one of the most versatile meats, chicken is easy to prepare and well-suited for a variety of tasty recipes. Boneless, skinless chicken breasts and thighs can go from refrigerator to table in about 15 minutes. In addition, the fat content of a three-ounce skinless portion of whole roasted chicken is less than half of beef and about one-third of pork, and most fat in chicken is unsaturated, which can actually help lower blood cholesterol.
Boneless skinless split chicken breasts are a good staple to have in your refrigerator. They are marinated to give consumers the most tender, juicy chicken possible. They are also simple and easy to prepare, and provide a good base for many recipes. Plus, they are less than 100 calories each.
source:- http://www.fitnessandfreebies.com
Chicken at Taj Cafe-Usa restautant
A healthy diet does not have to be bland or time-consuming to prepare - chicken to the rescue! According to the USDA Food Guide Pyramid, a total of five to seven ounces a day of foods from the meat group (meat, poultry, fish, dry beans, eggs and nuts) supplies protein for building and maintaining muscle, iron for healthy blood and other essential vitamins and minerals.
As one of the most versatile meats, chicken is easy to prepare and well-suited for a variety of tasty recipes. Boneless, skinless chicken breasts and thighs can go from refrigerator to table in about 15 minutes. In addition, the fat content of a three-ounce skinless portion of whole roasted chicken is less than half of beef and about one-third of pork, and most fat in chicken is unsaturated, which can actually help lower blood cholesterol.
Boneless skinless split chicken breasts are a good staple to have in your refrigerator. They are marinated to give consumers the most tender, juicy chicken possible. They are also simple and easy to prepare, and provide a good base for many recipes. Plus, they are less than 100 calories each.
source:- http://www.fitnessandfreebies.com
Chicken at Taj Cafe-Usa restautant
Sauces and Gravies
Many sauces and gravies are based on roux -- a mixture of flour and fat that is cooked over low heat. The color and flavor of a roux are determined by the length of time the mixture is cooked. White roux and blond roux are both made with butter or oil -- the former cooked just until it begins to turn beige, the latter until pale golden. Light rouxs take from 5 to 15 minutes to cook. The fuller-flavored brown roux can be made with butter, pork or beef fat, lard or drippings. After being cooked, its color can range from deep golden-brown to mahogany-brown. The darkest roux, which takes on a nutty flavor, sometimes takes up to one hour to cook and it is most often used for specialties like Cajun gumbo.
A shortcut to a darker, more richly flavored roux is to cook the flour, stirring often, in a dry skillet or saucepan over medium heat until well browned. Add the fat (oil, drippings, etc.) and cook for three to four more minutes.
A basic white sauce is made by stirring milk into a butter-flour roux. The thickness of the sauce depends on the proportion of flour and butter to milk. For 1 cup milk, use 1 tablespoon each butter and flour for a thin sauce; 2-tablespoons each butter and flour for a medium sauce; and 3-tablespoons each for a thick sauce.
When thickening a sauce or gravy with flour or cornstarch, always make a paste by first combining the flour or cornstarch with a little broth, wine, water, etc. Otherwise, you could end up with lumps of flour in the mixture.
Use a whisk when adding a flour-, cornstarch or other starch based paste to a hot liquid. Whisk the liquid rapidly while drizzling in the starch mixture and you will not get lumps.
Use the cooking liquid from vegetables or meats, or leftover pan juices as a sauce base. The liquid can be frozen until you need it.
Reducing a liquid (such as wine or stock) intensifies and enriches its flavor dramatically. Professional cooks use reductions as the base for sauces or as the sauce itself. To reduce a liquid, simply boil it until the volume is at least halved. Additions such as minced shallots or herbs are often cooked in the liquid for added flavoring.
Deglazing a pan creates an almost-instant sauce. Here is what you do: After food has been sautéed, remove it and any excess fat from the pan. Deglaze the pan by heating a small amount of liquid (wine, stock, etc.) in the pan and stirring to loosen browned bits of food on the bottom. Cook for a few minutes to reduce and thicken the liquid and drizzle over the sauteed food.
Give almost any sauce a satiny texture by whisking in 1 or 2-tablespoons butter just before serving. The same amount of heavy whipping cream also works nicely.
A sauce that begins to separate while cooking can be saved by processing the mixture at low speed in a blender just until smooth, about 30 to 60 seconds. Return the sauce to the pan and continue cooking over very low heat.
Add color to a pale sauce or gravy by stirring in a few drops of Kitchen Bouquet, which is readily available in supermarkets.
One or 2-teaspoons instant coffee powder or unsweetened cocoa powder adds both color and a rich flavor to sauces and gravies.
After stirring sour cream or yogurt into a hot sauce, heat it gently and only until the mixture is warmed through. Boiling will cause it to curdle.
Sour cream, yogurt and other milk products will not separate as easily in flour-based sauces.
For an almost-instant pasta sauce, saute 1 pound Italian sausage or ground chuck with one medium chopped onion until browned, drain off fat, stir in 16 to 24 ounces commercial spaghetti sauce, and cook until heated throughout.
Adding salt and pepper after a sauce is done allows for reduction (which intensifies flavor) and prevents overseasoning.
An over-salted sauce can be helped in several ways:
* Add a peeled raw potato, cut into eighths, stir and cook for five to ten minutes, then remove potatoes
* Stir in 1/2-teaspoon sugar, then taste, and add more sugar, a little at a time, if necessary
* One teaspoon vinegar added with sugar also helps balance oversaltiness
* Best idea: season the sauce just before serving to allow for other ingredients that may add a salty flavor, as well as intensified flavor because of natural reduction.
Source:- http://www.fitnessandfreebies.com
Vegetable dishes at Taj Cafe Dothan
A shortcut to a darker, more richly flavored roux is to cook the flour, stirring often, in a dry skillet or saucepan over medium heat until well browned. Add the fat (oil, drippings, etc.) and cook for three to four more minutes.
A basic white sauce is made by stirring milk into a butter-flour roux. The thickness of the sauce depends on the proportion of flour and butter to milk. For 1 cup milk, use 1 tablespoon each butter and flour for a thin sauce; 2-tablespoons each butter and flour for a medium sauce; and 3-tablespoons each for a thick sauce.
When thickening a sauce or gravy with flour or cornstarch, always make a paste by first combining the flour or cornstarch with a little broth, wine, water, etc. Otherwise, you could end up with lumps of flour in the mixture.
Use a whisk when adding a flour-, cornstarch or other starch based paste to a hot liquid. Whisk the liquid rapidly while drizzling in the starch mixture and you will not get lumps.
Use the cooking liquid from vegetables or meats, or leftover pan juices as a sauce base. The liquid can be frozen until you need it.
Reducing a liquid (such as wine or stock) intensifies and enriches its flavor dramatically. Professional cooks use reductions as the base for sauces or as the sauce itself. To reduce a liquid, simply boil it until the volume is at least halved. Additions such as minced shallots or herbs are often cooked in the liquid for added flavoring.
Deglazing a pan creates an almost-instant sauce. Here is what you do: After food has been sautéed, remove it and any excess fat from the pan. Deglaze the pan by heating a small amount of liquid (wine, stock, etc.) in the pan and stirring to loosen browned bits of food on the bottom. Cook for a few minutes to reduce and thicken the liquid and drizzle over the sauteed food.
Give almost any sauce a satiny texture by whisking in 1 or 2-tablespoons butter just before serving. The same amount of heavy whipping cream also works nicely.
A sauce that begins to separate while cooking can be saved by processing the mixture at low speed in a blender just until smooth, about 30 to 60 seconds. Return the sauce to the pan and continue cooking over very low heat.
Add color to a pale sauce or gravy by stirring in a few drops of Kitchen Bouquet, which is readily available in supermarkets.
One or 2-teaspoons instant coffee powder or unsweetened cocoa powder adds both color and a rich flavor to sauces and gravies.
After stirring sour cream or yogurt into a hot sauce, heat it gently and only until the mixture is warmed through. Boiling will cause it to curdle.
Sour cream, yogurt and other milk products will not separate as easily in flour-based sauces.
For an almost-instant pasta sauce, saute 1 pound Italian sausage or ground chuck with one medium chopped onion until browned, drain off fat, stir in 16 to 24 ounces commercial spaghetti sauce, and cook until heated throughout.
Adding salt and pepper after a sauce is done allows for reduction (which intensifies flavor) and prevents overseasoning.
An over-salted sauce can be helped in several ways:
* Add a peeled raw potato, cut into eighths, stir and cook for five to ten minutes, then remove potatoes
* Stir in 1/2-teaspoon sugar, then taste, and add more sugar, a little at a time, if necessary
* One teaspoon vinegar added with sugar also helps balance oversaltiness
* Best idea: season the sauce just before serving to allow for other ingredients that may add a salty flavor, as well as intensified flavor because of natural reduction.
Source:- http://www.fitnessandfreebies.com
Vegetable dishes at Taj Cafe Dothan
Making a great Salad
Selecting Greens
Select greens that are crisp and free of discoloration. Iceberg lettuce and cabbage should be firm and solid.
Cleaning Greens
Wash greens thoroughly in cool water. Pat them dry with a clean towel or paper towel to remove water. Store in a covered container or plastic bag and refrigerate at least one hour before serving to crisp the greens. Place a piece of paper towel in the bottom of the container or bag to absorb excess moisture.
Iceberg Lettuce
For iceberg lettuce, but out the core with a paring knife. Alternatively, grasp the head in your hand and hit the core area against the countertop; lift out the core. Rinse the head under running water and drain core side down.
Just before serving, tear, do not cut, the greens into bite-size pieces. Cutting greens with a knife will turn edges brown with time.
Allow greens to stand at room temperature no longer than 15 minutes before serving.
Tossing Greens
Toss greens with the dressing and serve immediately or place greens in a salad bowl and pass the dressing at the table. Adding too much dressing will make a salad soggy.
Pasta, Rice and Vegetable Salads
Pasta, rice and vegetable salads should chill for a few hours to allow flavors to blend.
source:- http://www.fitnessandfreebies.com/
Dothan restaurant
Select greens that are crisp and free of discoloration. Iceberg lettuce and cabbage should be firm and solid.
Cleaning Greens
Wash greens thoroughly in cool water. Pat them dry with a clean towel or paper towel to remove water. Store in a covered container or plastic bag and refrigerate at least one hour before serving to crisp the greens. Place a piece of paper towel in the bottom of the container or bag to absorb excess moisture.
Iceberg Lettuce
For iceberg lettuce, but out the core with a paring knife. Alternatively, grasp the head in your hand and hit the core area against the countertop; lift out the core. Rinse the head under running water and drain core side down.
Just before serving, tear, do not cut, the greens into bite-size pieces. Cutting greens with a knife will turn edges brown with time.
Allow greens to stand at room temperature no longer than 15 minutes before serving.
Tossing Greens
Toss greens with the dressing and serve immediately or place greens in a salad bowl and pass the dressing at the table. Adding too much dressing will make a salad soggy.
Pasta, Rice and Vegetable Salads
Pasta, rice and vegetable salads should chill for a few hours to allow flavors to blend.
source:- http://www.fitnessandfreebies.com/
Dothan restaurant
Low Calorie Sweetners
Low-calorie sweeteners provide sweet taste without calories, or with very few calories. Most low-calorie sweeteners are not digested by the body and provide no calories. An exception is aspartame, which is metabolized naturally. But since aspartame is approximately 200 times sweeter than sucrose, only a tiny amount of aspartame (1/10 of a calorie) is needed to equal the sweetness of a teaspoon of sugar (16 calories).
Low-calorie sweeteners are also called "non-nutritive sweeteners," "intense sweeteners," "high intensity sweeteners," "high potency sweeteners," or "alternative sweeteners".
Source:- http://www.fitnessandfreebies.com/
Barbeque in Dothan
Low-calorie sweeteners are also called "non-nutritive sweeteners," "intense sweeteners," "high intensity sweeteners," "high potency sweeteners," or "alternative sweeteners".
Source:- http://www.fitnessandfreebies.com/
Barbeque in Dothan
Whipped Cream
I have never seen any reference to when people began whipping cream. However, there are several clues from the physical properties of cream and its ability to 'whip' (increase in volume).
1. Unpasteurized, unhomogenized cream whips much easier then pasteurized or pasteurized & homogenized cream.
2. Cream must be below 50 degrees to whip, at 50 or above it churns into butter rather than whips.
3. The whipping action must be just that - moving a whisk back and forth churns the cream, rather than whipping it and increasing its volume.
Some Possibilities:
• someone trying to make butter in a hurry ends up with partially whipped cream (raw cream whips easier).
• someone on horseback is carrying a half full container of cream and riding fast - which partially whips the cream.
As you can see from these examples, the properties of cream that enable it to be whipped to increase its volume probably mean it was discovered accidentally many times by many different people. Someone (or several different people in different areas and times) finally realized what caused it and started to do it on purpose. It must have happened in winter (cream whips easier when cold). Which gives a high probability it happened in northern Europe.
Source:- http://www.foodreference.com/
Breads in Taj
1. Unpasteurized, unhomogenized cream whips much easier then pasteurized or pasteurized & homogenized cream.
2. Cream must be below 50 degrees to whip, at 50 or above it churns into butter rather than whips.
3. The whipping action must be just that - moving a whisk back and forth churns the cream, rather than whipping it and increasing its volume.
Some Possibilities:
• someone trying to make butter in a hurry ends up with partially whipped cream (raw cream whips easier).
• someone on horseback is carrying a half full container of cream and riding fast - which partially whips the cream.
As you can see from these examples, the properties of cream that enable it to be whipped to increase its volume probably mean it was discovered accidentally many times by many different people. Someone (or several different people in different areas and times) finally realized what caused it and started to do it on purpose. It must have happened in winter (cream whips easier when cold). Which gives a high probability it happened in northern Europe.
Source:- http://www.foodreference.com/
Breads in Taj
History of Onions
Because onions are small and their tissues leave little or no trace, there is no conclusive opinion about the exact location and time of their birth. Many archaeologists, botanists and food historians believe onions originated in central Asia. Other research suggests that onions were first grown in Iran and West Pakistan.
It is presumed that our predecessors discovered and started eating wild onions very early - long before farming or even writing was invented. Very likely, this humble vegetable was a staple in the prehistoric diet.
Most researchers agree that the onion has been cultivated for 5000 years or more. Since onions grew wild in various regions, they were probably consumed for thousands of years and domesticated simultaneously all over the world. Onions may be one of the earliest cultivated crops because they were less perishable than other foods of the time, were transportable, were easy to grow and could be grown in a variety of soils and climates. In addition, the onion was useful for sustaining human life. Onions prevented thirst and could be dried and preserved for later consumption when food might be scarce.
Source:- http://www.foodreference.com
Taj appetizers
It is presumed that our predecessors discovered and started eating wild onions very early - long before farming or even writing was invented. Very likely, this humble vegetable was a staple in the prehistoric diet.
Most researchers agree that the onion has been cultivated for 5000 years or more. Since onions grew wild in various regions, they were probably consumed for thousands of years and domesticated simultaneously all over the world. Onions may be one of the earliest cultivated crops because they were less perishable than other foods of the time, were transportable, were easy to grow and could be grown in a variety of soils and climates. In addition, the onion was useful for sustaining human life. Onions prevented thirst and could be dried and preserved for later consumption when food might be scarce.
Source:- http://www.foodreference.com
Taj appetizers
Party Harder
Parties are an enjoyable occasion to be celebrated with friends and family. A good party is never complete without party food. This is the first thing you need to ensure before throwing a party. There are several party food ideas depending on the type of party you are throwing, like a cocktail party, adults party or kids party. The menu for the party food must be decided accordingly. You can have a welcome drink, followed by starters, the main course and completed by desserts. The main course meal can include appetizers, soups or salads and the main dish.
Party Food List
Given below is a list of party food that can be prepared without much hassle;
* Toasted brioche with marinated vegetables
* Cheese and herb stuffed potatoes
* Crostini topped with caviar
* Chicken spring rolls
* Smoked salmon
* Bacon wrapped sausages
* Eggplant caponata
* Bruschetta made with tomato and mint
* Oysters with lime butter
* Coconut shrimp with minty mango dip
* Cucumber sandwiches
* Parmesan stuffed mushroom
* Mini crab cakes
* Fried seafood wonton
* Crab salad canapes
* Deviled eggs
* Chicken satay
* Parmesan zucchini sticks
* Mini goat cheese and tomato pizza
* Spicy tuna tartar
Source:- http://www.buzzle.com/
Indian Food
Party Food List
Given below is a list of party food that can be prepared without much hassle;
* Toasted brioche with marinated vegetables
* Cheese and herb stuffed potatoes
* Crostini topped with caviar
* Chicken spring rolls
* Smoked salmon
* Bacon wrapped sausages
* Eggplant caponata
* Bruschetta made with tomato and mint
* Oysters with lime butter
* Coconut shrimp with minty mango dip
* Cucumber sandwiches
* Parmesan stuffed mushroom
* Mini crab cakes
* Fried seafood wonton
* Crab salad canapes
* Deviled eggs
* Chicken satay
* Parmesan zucchini sticks
* Mini goat cheese and tomato pizza
* Spicy tuna tartar
Source:- http://www.buzzle.com/
Indian Food
About Basmati Rice
Rice is one of the most lovingly savored dish all over the world. For rice lovers like me, only the word rice is enough to make the mouth water! There are many types of rice. Though one might not get a chance to taste all the varieties of rice, but one variety of rice that all rice lovers should taste is the basmati rice!
Basmati is one of the long grain varieties of rice grown mainly in India. It has delicious fragrance which fills the entire house when you cook it. It has a unique flavor which is rarely found in other rice types. There are many varieties of basmati rice available, all of them are long grained. Another unique feature of basmati rice is that it does not sticky like most of the other long grained rice varieties. Talking about basmati rice nutrition, 1 cup of cooked basmati rice contains 205 calories, 44.5 gm carbohydrates, 4.2 gm protein, 1.9 mg iron and 0.44 gm fat. The glycemic index of basmati rice is 58. Brown basmati rice contains about 3 gm of fiber whereas white basmati rice has about 1 gm fiber. So basmati rice is quite healthy to eat. Now that the question 'what is basmati rice' has been answered, let us see how to cook it.
Source:- http://www.buzzle.com/
TAJ Cafe
Basmati is one of the long grain varieties of rice grown mainly in India. It has delicious fragrance which fills the entire house when you cook it. It has a unique flavor which is rarely found in other rice types. There are many varieties of basmati rice available, all of them are long grained. Another unique feature of basmati rice is that it does not sticky like most of the other long grained rice varieties. Talking about basmati rice nutrition, 1 cup of cooked basmati rice contains 205 calories, 44.5 gm carbohydrates, 4.2 gm protein, 1.9 mg iron and 0.44 gm fat. The glycemic index of basmati rice is 58. Brown basmati rice contains about 3 gm of fiber whereas white basmati rice has about 1 gm fiber. So basmati rice is quite healthy to eat. Now that the question 'what is basmati rice' has been answered, let us see how to cook it.
Source:- http://www.buzzle.com/
TAJ Cafe
Subscribe to:
Posts (Atom)