Apam & Potato Stew
Ingredients;
For appam:-
Raw rice(Pachhari) - 2 cups
Boiled rice - 1 handful
Yeast - 1 tsp
Sugar - 1 tbsp
Grated coconut - 1 cup
Salt - As reqd
For potato stew:-
Potato(medium) - 3 nos
(boiled)
Onion(large) - 1 no
(sliced)
Green chillies - 6 nos
Ginger(chopped) - 1 tsp
Garlic(chopped) - 1 tsp
Cinnamon(Karugapatta) - 2 sticks
Cloves(Grambu) - 2 nos
Cardamom(Elakka) - 2 nos
Milk- 1 cup
Allpurpose flour(Maida) - 1 tsp
Salt - As reqd
Garam masala - 1/2 tsp
Pepper powder - 1/2 tsp
Oil - 2 tbsp
Preparation Method of Appam & Potato Stew Recipe
For making appams:-
1)Soak the rice for 2 hrs.
2)Grind boiled rice and soaked rice to a smooth paste.
3)Grind together coconut, yeast and sugar to a fine paste.
4)Mix together the ground rice and the ground coconut mixture.
5)Leave it overnight for fermentation.
6)Next day morning, add a pinch of soda bi card and salt, 1/2 an hr before making appams.
:- You can add milk, if the batter is too thick.
7)Make appams using `appachatti`.
For making stew:-
1)Heat oil in a pan or a kadai.
2)Add spices and saute.
3)Add onion and fry, till it becomes soft.
4)Add chopped ginger, garlic and green chillies and saute for few secs.
5)Add mashed potatoes.
6)Add half cup of water and salt and allow it to boil.
7)Mix together milk and maida.
8)When the curry starts to boil, add the milk mixture and cook for 2 - 3 mins.
9)Add pepper powder and garam masala and cook for 2 more mins.
:- In this same recipe, chicken or mutton can be added. Precook the mutton or chicken, if using.
Wednesday, January 13, 2010
Tuesday, January 12, 2010
Sticking to diets requires more than willpower
It needs more than willpower and dedication for dieting to have the desired results. A much more subtle aspect of the diets themselves -- their perceived complexity -- can also influence how pounds are shed, says a new research.
Cognitive scientists from Indiana University (IU) and the Max Planck Institute for Human Development in Berlin compared the dieting behaviour of women following two radically different diet plans.
They found that the more complicated people thought their diet plan was, the sooner they were likely to drop it.
'For people on a more complex diet that involves keeping track of quantities and items eaten, their subjective impression of the difficulty of the diet can lead them to give up on it,' said Peter Todd, psychology professor at the IU, who led the study.
Jutta Mata, now psychology professor at Stanford University, said this effect holds even after controlling for the influence of important social-cognitive factors including self-efficacy.
'Even if you believe you can succeed, thinking that the diet is cognitively complex can undermine your efforts,' she said.
Dieting is not all in one's head -- environment matters, too, the professors say. The physical environment has to be set up properly, such as putting snack foods out of sight to avoid mindless eating.
But the cognitive environment, they say, must also be appropriately constructed, by choosing diet rules that one finds easy to remember and follow, said an IU release.
'If they find it very difficult, the likelihood that they will prematurely give up the diet is higher and they should try to find a different plan,' said Mata.
Cognitive scientists from Indiana University (IU) and the Max Planck Institute for Human Development in Berlin compared the dieting behaviour of women following two radically different diet plans.
They found that the more complicated people thought their diet plan was, the sooner they were likely to drop it.
'For people on a more complex diet that involves keeping track of quantities and items eaten, their subjective impression of the difficulty of the diet can lead them to give up on it,' said Peter Todd, psychology professor at the IU, who led the study.
Jutta Mata, now psychology professor at Stanford University, said this effect holds even after controlling for the influence of important social-cognitive factors including self-efficacy.
'Even if you believe you can succeed, thinking that the diet is cognitively complex can undermine your efforts,' she said.
Dieting is not all in one's head -- environment matters, too, the professors say. The physical environment has to be set up properly, such as putting snack foods out of sight to avoid mindless eating.
But the cognitive environment, they say, must also be appropriately constructed, by choosing diet rules that one finds easy to remember and follow, said an IU release.
'If they find it very difficult, the likelihood that they will prematurely give up the diet is higher and they should try to find a different plan,' said Mata.
Monday, January 11, 2010
Mutton Vindalho
Mutton Vindalho
Ingredients
* 400 grams of boneless mutton n 1 tablespoon ginger-garlic paste n 1 teaspoon turmeric powder n 6 tablespoons of oil
* 20 dried red chillies n 30 cloves
* 30 black peppercorns n 5 one-inch sticks of cinnamon n 1 teaspoon of cumin seeds n 40 cloves chopped garlic n 3 tablespoons of vinegar n 1 large onion, chopped n 1 large tomato, chopped n 2 cups of mutton stock or water n 1 teaspoon of sugar n salt to taste Method
* Cut the mutton into one-and-a-half-inch pieces. Marinate the mutton in a mixture of salt, ginger-garlic paste and turmeric powder for 20 minutes.
* Heat two tablespoons of oil in a pan and stir-fry the red chillies, cloves, peppercorns, cinnamon, cumin seeds and garlic till fragrant. Grind all the spices with vinegar to a fine paste. Add a little water if required.
* Add four tablespoons of oil to the pan and saute the onion till it changes colour. Add the tomato and cook till soft. Add the spice paste and mutton and saute for five minutes.
* Add the stock or water and cook till the mutton is tender.
* Add the sugar and salt and cook till the gravy thickens. Serve hot with pao. Kismoor Dried prawns with coconut and spices
Ingredients
* 5 cups of dried prawns n 1 cup of grated coconut n 1/2 teaspoon of turmeric powder
* 1 teaspoon of chilli powder n 2 tablespoons of tamarind pulp n 4 tablespoons of coconut oil
* 1 large onion, finely chopped n salt to taste Method
* Heat the oil in a frying pan and stir-fry the dried prawns till crisp.
* Mix fried prawns with the onion, turmeric, chilli powder, tamarind pulp and grated coconut.
* Serve as an accompaniment to rice and curry.
Ingredients
* 400 grams of boneless mutton n 1 tablespoon ginger-garlic paste n 1 teaspoon turmeric powder n 6 tablespoons of oil
* 20 dried red chillies n 30 cloves
* 30 black peppercorns n 5 one-inch sticks of cinnamon n 1 teaspoon of cumin seeds n 40 cloves chopped garlic n 3 tablespoons of vinegar n 1 large onion, chopped n 1 large tomato, chopped n 2 cups of mutton stock or water n 1 teaspoon of sugar n salt to taste Method
* Cut the mutton into one-and-a-half-inch pieces. Marinate the mutton in a mixture of salt, ginger-garlic paste and turmeric powder for 20 minutes.
* Heat two tablespoons of oil in a pan and stir-fry the red chillies, cloves, peppercorns, cinnamon, cumin seeds and garlic till fragrant. Grind all the spices with vinegar to a fine paste. Add a little water if required.
* Add four tablespoons of oil to the pan and saute the onion till it changes colour. Add the tomato and cook till soft. Add the spice paste and mutton and saute for five minutes.
* Add the stock or water and cook till the mutton is tender.
* Add the sugar and salt and cook till the gravy thickens. Serve hot with pao. Kismoor Dried prawns with coconut and spices
Ingredients
* 5 cups of dried prawns n 1 cup of grated coconut n 1/2 teaspoon of turmeric powder
* 1 teaspoon of chilli powder n 2 tablespoons of tamarind pulp n 4 tablespoons of coconut oil
* 1 large onion, finely chopped n salt to taste Method
* Heat the oil in a frying pan and stir-fry the dried prawns till crisp.
* Mix fried prawns with the onion, turmeric, chilli powder, tamarind pulp and grated coconut.
* Serve as an accompaniment to rice and curry.
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