[amazon kindle books] 5 Spices, 50 Dishes by Ruta Kahate, 081185342X

  • Full Title : 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices
  • Autor: Ruta Kahate
  • Print Length: 132 pages
  • Publisher: Chronicle Books; 6/30/07 edition
  • Publication Date: May 31, 2007
  • Language: English
  • ISBN-10: 081185342X
  • ISBN-13: 978-0811853422
  • Download File Format: epub
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Directions
The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy TomatoSauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.

 

Editorial Reviews

About the Author

Ruta Kahate teaches regional Indian cooking from her home-based school in Oakland, California, which has been featured on the Fine Living Network.

Susie Cushner is a Boston-based photographer whose work can be found in many cookbooks, including Martha’s Vineyard Table and The New England Table.

 

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H BENEFITS

HOW TO MAKE KOMBUCHA

Equipment

Ingredients

What is a SCOBY?

Basic Batch-Brewing Method

Continuous Brew Method

Second Ferment (Flavouring and Carbonation)

FLAVOUR COMBINATIONS

SYRUP REDUCTIONS

COCKTAILS & MOCKTAILS

ALTERNATIVE USES

OTHER FERMENTED DRINKS

ACKNOWLEDGEMENTS

INTRODUCTION

My name is Melanie Millin and I am the Founder and Chief Brewer at Love Kombucha, which I founded with my partner in 2013. So far it’s been an exciting and challenging journey. The more I learn about this fascinating drink, the more my thirst for knowledge grows. The capacity for new flavour combinations is almost endless and the longer I brew kombucha, the more obsessed by it I become.

Kombucha is an ancient drink made by fermenting tea and sugar with a live culture. As with other fermented foods, it is packed full of beneficial bacteria (that are great for digestion and gut health), amino acids and vitamins. It is naturally low in sugar and, whilst the brewing process can seem a little complex at first, it is really remarkably simple to make. You only need to spend about 20 minutes or so every couple of weeks to create your own wonderful flavours. If you’re not sure about the level of commitment required, don’t panic! Kombucha is very forgiving if you should forget about a batch or need to take a break to go on holiday.

Along the way (before going ‘commercial’) I probably made many of the mistakes that brewers the world over make, some of them harmless and others less so. I get regular emails from complete strangers looking for a culture to brew with or who have started brewing but don’t really know how or why things need to be done a certain way. So – what better way to share some of this knowledge than to put it all in a book?

There has been huge growth in the popularity of kombucha over the last five years; and this really is a worldwide trend. Kombucha is already immensely popular in North America where it has stepped out of both traditional and trendy health stores and into the mainstream and shows no signs of stopping. Australia boasts kombucha fans in their thousands and there are some fantastic established brands there as well as reputable sources of cultures for homebrewing. It has always been popular in Scandinavia, Russia and parts of Eastern Europe and now Western Europe is grappling to catch up now that they realise what they have been missing!

So kombucha is a ‘thing’ that’s not going away. Everyone I know thought I had finally lost the plot when I showed them this squishy, slimy ‘gloop’ and told them it makes a fizzy drink that is good for you and I was going to leave my job to start a company. But I was (and still am) utterly convinced that everyone should have kombucha (or some form of naturally fermented food) as an addition to their diet. I was so in love with this little glass jar on my kitchen worktop and how it made me feel (we’ll get onto that in a minute) that I genuinely just wanted to share it with everyone – without too much thought of the practicalities of running a manufacturing company.

From that point forth, I bored every person I met with all things kombucha. There were two overwhelming and consistent responses. Firstly, few people had heard of it – you might think that this would put me off, but strangely it had the opposite effect! If everyone knew of kombucha but chose not to buy or make it then I really would have been disheartened, but to me this seemed like the perfect opportunity to share the love I have for kombucha with a brand new and untapped audience. The second overwhelming response was genuine interest. I mean questions galore and encouragement that if it were commercially available, of good quality and at the right price, people would buy it.

Perhaps I was painting a particularly positive picture, based on my own good experience, but it’s really not just marketing spiel. Let’s put it in perspective: there’s this drink that is very low in sugar, lightly fizzy and good for you. It is naturally packed full of bacteria and yeasts that are beneficial to our bodies and contains nothing artificial (no laboratory concocted additions here!). It has a well-rounded, grown-up taste, not out of place in a wine glass or with dinner (how many soft drinks can say that?). Read that list again. And a third time just for good measure. Why would that NOT be a good idea?

So Love Kombucha was born. One glass brewing jar multiplied into two, which soon became a 25-litre brewing bucket. Quickly followed by two more, and three more and before we really knew it, Love Kombucha had a commercial warehouse with a microbrewery, a forklift truck and a license to operate it (still my most unexpected and favourite achievement to date!)

Slowly but surely, the kombucha word is spreading. I now have people writing to me to tell me that they are delighted they have discovered Love Komb
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otein, complex carbohydrates and fats. It’s essential to get the required amounts of vitamins, minerals and trace elements. Required only in tiny quantities, they have a disproportionate effect on how well our body functions, so ultimately our good health is heavily reliant on them.

Run short of folic acid and your hair and nails will suffer. If you don’t have the antioxidants your body needs, it will affect the tone and suppleness of your skin. Without the right balance of vitamins and minerals, your metabolism will not run efficiently, you could lack energy, impair your immune system, or open yourself up to all kinds of illnesses and health problems, from the insignificant to the more serious.

And where do free radicals fit into all this? Those rampaging particles we’ve heard about that damage our cell structure, causing those dreaded signs of ageing: wrinkles, sagging skin, loss of muscle tone and lack of energy. Highly reactive molecules with one unpaired electron, free radicals range through your body, attacking and stealing the electrons from healthy cells to make themselves stable. That sets up a chain reaction, releasing new free radicals to wreak their havoc. The solution is to include enough antioxidants in our diet to combat that damage, and where better to find them than in fresh fruit and veg juices.

Then there’s the fact that some of us would like to shed a few pounds. We know we shouldn’t turn to the quick fix of fat- and sugar-laden foods. But when we are hungry and in a rush, munching on a bag of carrots doesn’t have much appeal. Convert them to juice and you have a nutritious boost in an easily assimilated form that is fresh, delicious and satisfying. So juicing can be a route back to healthy eating to maintain a healthy weight.

about juicers

To make our juices, all you need is a juicer – which separates the juice from the pulp – and a blender – which chops everything to a purée.

Check out the different juicers on the market – maybe borrow one for a few days – before you decide which one is right for you. The price range is wide because they vary from basic to high-tech. But if your juicer is not effective and convenient you are likely to give up, so buy the best you can.

There are two main kinds of juicer. (There’s also a hydraulic juicer – but you’ll only see them at the juice bar.)

Centrifugal juicers These have a spinning grater that extracts the juice from the pulp. Although cheaper, you have to feed in the fruit and veg in smaller pieces and the juice has slightly lower nutrient levels.

Masticating juicers These are the big boys. They liquidize the fruit and veg, then ram it through a fine mesh. They are more expensive, but more powerful with higher nutrient yields.

Whichever juicer you choose, go for a reputable manufacturer and check that it’s easy to clean, and whether any parts can go in the dishwasher.

Use juicers for Hard fruits and most vegetables, such as apples, beetroot, carrot, celery, kale, spinach.

about blenders & squeezers

You probably already have a blender or food processor in the kitchen. Use them when you are making smoothies to get a rich, creamy finish, and also for the second phase of making juices in which hard vegetables are combined with soft fruits.

Any blender or food processor will do. If you don’t have one, you can even make smoothies with a hand blender, which can be used in a bowl or pan. Most of us already have one of these and, if not, they are cheap to buy in your supermarket.

Use blenders for Soft fruits and vegetables, such as avocados, bananas, blackberries, blackcurrants, blueberries, cranberries, dates, kiwis, lychees, mangoes, passionfruit, peaches, raspberries, strawberries.

Where the recipes include citrus juices, such as orange juice, these should be freshly pressed through a citrus squeezer. You can use any kind, from a simple, conical squeezer that you press the orange half onto, or one that comes as part of your food processor. If you only need a small quantity of juice – say a squeeze of lime juice to zing up the flavours – then a little hand squeezer works well.

Use squeezers for Citrus fruits, such as lemons, limes, oranges.

how it’s done

Prepare the juice when you want to drink it so it’s as fresh and nutritious as it can be.

First, choose your fruit and veg. It’s always best to use fresh, seasonal produce where possible – organic is also preferable. Ripe fruit makes for a tastier and more colourful juice. Scrub off any dirt, wash the fruit or veg in warm water, then rinse. We use organic veggie wash in our stores.

Remove any large pits or tough skin, but small seeds and thinner skins are fine. Cut, or preferably tear, the fruit and veg into pieces that will fit your juicer. Then, just juice!

Over the years at Crussh, we have developed our view of what makes a great smoothie! We believe we ma
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it gives us a better picture of the actual affect on blood glucose of a particular food. However, people on the other side of the debate point out that the GL does not accurately tell you whether a food is one of the slow-acting ones that we are trying to eat more of. A food with a GI of 80 with a small serving size would have the same GL as a food with a GI of 40, but twice as large a portion. However, the food with the 80 GI would be the kind that is quickly digested, causing more of a spike in insulin levels and leaving us feeling hungry again sooner.

What Are the Benefits of a Low-GI Diet?

To summarize, let’s look at some of the major health benefits of choosing lower-GI foods.

Help Control Diabetes

This is one of the first benefits we think about with a low-GI diet. Choosing foods that are digested more slowly prevents spikes in blood glucose levels and the resulting spikes in insulin levels. Eliminating this roller-coaster effect means the body is stressed less and that you feel better because your glucose and insulin levels are more consistent. In addition, low-GI foods tend to be lower in carbohydrates overall, which is also good for a person with any form of glucose intolerance.

Lose Weight

This area has gotten a lot of interest lately. A number of diets have focused on reducing the amount of carbohydrates you eat. That is not what we are recommending when we talk about low-GI diets. We want to concentrate on the type of carbs you eat. A low-GI diet may indeed provide fewer overall carbs, but the big benefit comes again from the slower digestion of low-GI foods. This means that you are not as likely to be hungry again soon after eating, craving another high-GI fix to make you feel full and satisfied.

Heart Health

A low-GI diet has a number of benefits for heart health as well, some of them direct and some indirect. First of all, many of the foods we are going to be talking about on a low-GI diet are the same ones that I talked about in my 500 Low-Cholesterol Recipes book. Whole grains, legumes, and fruits and vegetables all are low-GI foods and all can contribute to lower cholesterol levels. On a less direct basis, as mentioned before, high insulin levels such as the ones caused by a high-GI diet can also contribute to increased cholesterol levels as well as encourage the deposit of fatty acids in the arteries, contributing to increased risk of stroke and heart attack. A number of the risk factors for heart disease are the very things a low-GI diet can help with, including cholesterol level, diabetes or prediabetes, and being overweight.

How This Book Came About

Perhaps the best way to start telling you who I am is by telling you who I’m not. I’m not a doctor. I’m not a dietitian. I’m not a professional chef. What I am is an ordinary person just like you who has some special dietary needs. What I am going to do is give you 500 recipes I have made for myself and my family that I think will help you focus on controlling the amount and type of carbohydrates in your diet and your family’s. Many of them are the kind of things people cook in their own kitchens all the time, but modified to make them healthier without losing the flavor.

I’ve enjoyed cooking most of my life. I guess I started in seriously about the time my mother went back to work, when I was 12 or so. In those days it was simple stuff like burgers and hot dogs and spaghetti. But the interest stayed. After I married my wife, we got pretty involved in some food-related stuff—growing vegetables in our garden, making bread and other baked goods, canning and jelly making—that kind of thing. She always said that my “mad chemist” cooking was an outgrowth of the time I spent in college as a chemistry major, and she might be right.

Some of you may already know me from my low-sodium cooking website and newsletter or from my other books focused on low-sodium, low-cholesterol, and high-fiber recipes. I started thinking about low-sodium cooking after being diagnosed with congestive heart failure in 1999. One of the first and biggest things I had to deal with was the doctor’s insistence that I follow a low-sodium diet —1,200 mg a day or less. At first, like many people, I found it easiest to just avoid things that had a lot of sodium. But I was bored. And I was convinced that there had to be a way to create low-sodium versions of the food I missed. So I learned all kinds of new cooking ideas. I researched where to get low-sodium substitutes for the foods that I couldn’t have anymore, bought cookbooks, and basically redid my whole diet.

Along the way I learned some things. And I decided to try to share this information with others who may in the same position I had been in. I started a website, www.lowsodiumcooking.com, to share recipes and information. I sent out an e-mail newsletter with recipes that n
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les and fruit

I’m incredibly lucky when it comes to shopping for food in my Bristol neighbourhood. I’m spoilt for choice and have a number of greengrocers within walking distance. I prefer shopping for veg at my local shops rather than in a supermarket for a number of reasons. Supporting local businesses is essential to me but the biggest draw is the selection of produce available. My favourite local grocer’s has a brilliant selection and everything is sold loose, so I can buy exactly what I need. Whether it’s a single chilli or a lone lemon – supermarkets tend to package things designed for families and that’s not how all of us live. If I buy just what I need, I avoid waste and unnecessary expense.

Tofu: lots of people are a bit scared of where to start. What do you look for on the packet? How do you prepare it? What – even – is it?

A beginner’s guide to tofu

I use tofu regularly. As I don’t eat meat, my protein sources come from elsewhere (mainly lots of pulses, dairy, eggs and tofu), and I’ve been using various kinds of tofu for years.

Tofu has been around in Asia for over a thousand years, but it’s still finding its way into Western kitchens and lots of people are a bit scared of where to start. What do you look for on the packet? How do you prepare it? What. Even. Is it?

The last question is simple to answer. Tofu is just like cheese but is made with soya beans rather than milk. Fresh soya milk is curdled, the curds and whey are separated, and the curds are then pressed into blocks. How firm the tofu is will depend on how much water is pressed out, The blocks are sometimes then smoked, which will make them firmer, as well as obviously giving them a smoky flavour!

Firm

(I like the Organic Smoked Tofu from Dragonfly, which is handmade in Devon.) This is the type you need for the nuggets. You’ll find it in the chiller cabinet in a cardboard box, inside which there’s a shrink-wrapped block of tofu with a bit of liquid. Cut open the pack and pour away the water. Sandwich the tofu between a few layers of kitchen roll or a clean tea towel and gently press down for about 20 seconds to get rid of the excess moisture. If you’re using it for a stir fry, it won’t crisp up until you’ve got it really dry, so change the paper a few times and press for longer. For the nuggets recipe, you don’t need to worry so much as the moisture is actually essential for puffing up the crispy shell.

Smoked and marinated

This sort of tofu is what I call ‘beginner’s tofu’ and you can’t go wrong. It also comes in a shrink-wrapped packet but is not at all wet. It can be eaten hot or cold, doesn’t need pressing and it has a stronger flavour than plain tofu (so more interesting for those who consider tofu a wobbly, bland blob). I’ve used this type with the lentil dahl. (I like the Taifun brand, the one with almonds and sesame seeds.)

This chapter contains 25 recipes – five different freezable base recipes, each with four different ways to serve them.

These ways to serve aren’t just ‘serving suggestions’ but proper, full recipes that incorporate the base recipe as a main element. The idea is that you can make big batches of the base but avoid eating the same thing over and over again. The bases are all ‘wet’ things that freeze well and then defrost and reheat quickly and easily. Some of the ways to use them are casual and perhaps best suited to a weeknight dinner or a speedy lunch when you’re just cooking for yourself. Others are smarter and would certainly be up to scratch if you have guests. They’re all simple, easy and nothing takes very long. You’ve invested the time in batch-cooking the base, so the ‘serving suggestions’ are designed to be quick and stress-free.

If you’ve got a big enough pot and enough freezer space, you can, of course, double or even triple these recipes. Just don’t forget to alter your cooking times accordingly.

So, equip yourself with plenty of plastic tubs and a permanent marker to label everything, stick the radio on, grab a drink and let’s cook!

Lentil, tomato and coconut dhal

As a soup with roasted peppers and toasted cashews

With a 6-minute egg and toasted breadcrumbs

With wilted greens, lemon and yoghurt

With seared tofu, avocado, pickles and seeds

Lentil, tomato and coconut dhal

Learn how to make a dhal (a lentil-based curry) and you are opening up a whole world of nutritious, delicious, cheap meals. It is quick to make, so you can whip this up from scratch after work even if you’ve not had time to batch-cook in advance. All the warming spices make this ‘spiced’ (think fragrant and aromatic) not ‘spicy’ (think chilli heat). Add extra chilli flakes if you like it hot.

I’ve used whole tinned plum tomatoes in this one, to add a nice contrast in texture. You can use a ready-made garam masala spice blend or make your own. Either way, make sure your spices are fresh and not from an open packet, shoved i

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