Pranjali
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Indian Samosas..Famous Indian patties with the filling of vegetables and spices.

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy. Here are some Whole Wheat Aloo Matar(potato and peas) Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas - 1/2 cup Coriander Powder - 1/2 tsp Cumin Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric - 1/4 tsp Green - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Samosas: Making Samosa Crust: In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix with a spoon. This hot oil will make the crust crisp. When it turns cold enough to handle, add water and knead to form a soft pliable dough. You can add more oil if you like. Too soft dough will make the crust soggy. Cover and let the dough rest for 15 - 20 minutes. Generally, all purpose flour/maida is used for Samosa crust. I prefer whole wheat flour as it has more nutrients. Preparing Stuffing for Samosas: Microwave green peas in a microwave safe bowl for about 2 minutes or until peas are cooked. I used frozen green peas. Boil potatoes until soft, do not overcook them. Let the potatoes cool completely. Finely chop green chilli and coriander leaves. I prefer Russet potatoes for Samosas and Vada Pav(one more popular Indian Recipe). In a mixing bowl, add cooked peas, mashed potatoes, coriander powder, cumin powder, ginger, black pepper powder, turmeric, garam masala, green chillies, coriander leaves and little salt. Mix well and taste for salt and other spices. Assembling Samosas: Divide the dough into 6 - 8 balls. Roll each ball into an oval shape, slightly thin. Cut each one into two parts, making 12 - 16 samosas. Apply a drop of water to the edges and form a cone shape. Stuff one of them with the Aloo Matar stuffing and seal it as shown in the picture. Deep fry this stuffed samosa in medium hot oil. If the crust turns soft, roll it more thinner. Repeat the same for other dough balls. Serve hot Vegetable Samosa with Mint Coriander Chutney and/or Tamarind Chutney and/or ketchup.
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Definitely going to try this recipe. Samosas are delicious and very addicting! :)
I may have to try this, yes. @cheerfulcallie Yeah, sis. You make it first. XD
@YinofYang so you are gonna try the recipe at home??
@cheerfulcallie hey best of luck...:)
me too, i love these....eat them all the time at the indian restaurants, now im gonna have to try to make these....if i succeed, ill take a pic and upload onto vingle (*_*)
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Never miss these 20 Healthy Evening Indian snacks for weight loss
You are aware that maintaining a weight loss is harder than it seems. In the evening, there will be a massive tsunami in our tummies. Are there any healthy evening Indian snacks for weight loss? All of the delicious foods will come to mind, especially in the evening as we wind down from our office or main responsibilities and get relaxed. If we unlock our phones, our screen saver will smile and say, “This can be your next meal,” with a picture of delicious pizza. No need to say about TV ads. Everything will stand together to kill our stubbornness to diet. How do I get rid of this evening hunger, dude?  Evenings, especially in India, will glow like festival seasons with a variety of street foods almost in all of the major streets. The aroma will cause hunger hormones to secrete more and cause stomach grumbling. I’m not sure if technical graduates make more money. 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It also enhances health by lowering bad cholesterol, which is frequently elevated in fat or overweight individuals. b) Pistachios They have a significant quantity of fiber, which keeps you feeling fuller for longer. c) Walnuts They are rich in healthy fats like alpha-linolenic acid and omega-3 fatty acids (ALA). These fatty acids support cardiovascular health and aid in the reduction of body fat. You can also have Dates, cashews, raisins, apricot, figs, brazil nuts, hazelnuts, prunes, dry fruit chikki, etc which are very good in burning fat. But keep in mind that you have to take dry fruits in moderate amounts as they are rich in calories. 2. Chickpeas In terms of nutrients per calorie, chickpeas rank high as “nutrient-dense” foods. Making sure your food selections are nutrient-dense is crucial when calorie-counting for weight loss. Nutritional analysis shows that there are only 106 calories in 1/2 cup of chickpeas. 5 grams of fiber, 6 grams of protein, and an excellent supply of iron, magnesium, potassium, and folate. Chickpeas are excellent for weight reduction plans because they have high fiber and protein content that helps you feel fuller for longer and regulates your appetite. According to a study, eating chickpeas for white bread in their subsequent meal consumed fewer calories. If you are searching for healthy evening Indian snacks for weight loss, then this could be the best option. 3. Dark Chocolates Hey, I like it a lot. Children who are overweight can also have dark chocolate because they like eating them without making excuses. Dark chocolate benefits weight loss journey. It contains polyphenols, flavanols, and catechins that not only aid in weight loss but also strengthen the heart, reduce inflammation, and improve mental skills. According to studies, dark chocolate may lessen cravings and increase feelings of fullness, both of which may benefit weight loss. In research with 12 women, the aroma and consumption of dark chocolate reduced hunger and ghrelin levels, the hormone that promotes hunger. Eat only 2 little squares of it. 4. Makhana Iron is abundant in Makhana, which is crucial for the production of hemoglobin in the blood. Makhanas is one of the healthiest snacks for weight loss because they have few calories, no cholesterol, and no saturated fats. Because of their low GI index, they help you feel satiated for longer and prevent binge eating later. 5. Popcorn I love popcorn. My dad used to buy me popcorn in theaters. Now my son is buying caramel popcorn. It is a favorite snack at all times. Popcorn has one gram of fiber per cup. It gives the feeling of fullness and also slows digestion. Overeating can add more calories to you. So take one or two cups as evening snacks. It is crunchy and a popular healthy evening Indian snacks for weight loss. But do not eat caramel popcorn for weight loss. 6. Red/white rice Poha It has a rich flavor that appeals to the taste and helps in reducing weight in addition to being a healthy meal/snack. Beaten rice gives you a sustained feeling of satiety and is simple to digest. You can increase the number of vegetables you eat to make your snack even more healthful. Using red rice poha is much beneficial. 7. Oats Poha Oats are extremely healthy in and of themselves and are once more a favorite among those trying to lose weight. It can be used in a wide variety of recipes, including oat khichdi, poha, oat pudding, oat salad, etc. Oats is one best evening snacks for weight loss. 8. Sprouts They are high in fiber, and protein and low in calories and fats. So, it can be best among weight loss evening snacks. You can have mung bean sprouts, brussels sprouts, lentil sprouts, alfalfa sprouts, horse gram sprouts, etc. (Read more for 20 healthy evening Indian snacks for weight loss...)
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With the onset of the era of digitization, the restaurant industry is growing at an exponential rate. A majority of the restaurants are starting up with the idea of restaurant chains. In such a scenario, it is the restaurant software in India that forms a crucial part of the restaurant management system. These POS systems ensure the smooth functioning of the restaurants in the long run. With that, there are a plethora of POS systems out there in the market that make it difficult for restaurant owners to pick one. Restaurant management system helps restaurant owners and managers to run a restaurant end to end. Restaurant staff use these tools to keep track of inventory, payroll, orders, and analytics. Managers and owners can use these tools to compare business practices across multiple locations, ease the on boarding process for new employees, and track employee effectiveness. These tools provide additional features for either niche restaurant types or restaurants as a whole. Restaurant management software is specially designed to help users manage their food service establishment. Some platforms have functions related to customer interactions similar to those found in a point of sale (POS) system, but most restaurant management software focuses on behind-the-scenes processes mainly restaurant employee scheduling, inventory management and accounting system. There is intersect between restaurant management software and point of sale (POS) systems. However, while restaurant management tools include POS features, they also include other features that help run a restaurant. Whether it's choosing the best POS system or choosing an inventory management software that will save you hours of headaches, restaurant management software is a must-have for your restaurant. Include at least these important features for a good restaurant management system: Inventory management, POS, employee management, accounting, order management, reservations, or payroll. Here we list the main benefits of a restaurant management system that you expect. Track sales down to each item Generate financial statements quickly and accurately Better customer service Access data wherever Efficient staff management Better communication for the kitchen, wait staff, and cashier Cost savings Of all the POS system options available in the market, Bizmax software is the most preferable one. The key reason behind the same is its user-friendliness and fair pricing. It is among the top cloud-based POS system that has all the features of smart restaurant software. One can get real-time information with the help of this POS system while offering ease to the restaurant owner in terms of restaurant management. For More Details: Restaurant Software India Website : www.bizmaxsoftware.com Email: contact@bizmaxsoftware.com WhatsApp/ Mobile: +91 77360 72795
Thanh Hoa shrimp cakes - Street specialties in Thanh Hoa Vietnam
Thanh Hoa shrimp paste is a specialty that anyone who comes to this land must try at least once. If you haven't had a chance to taste this dish yet, save the recipe below so you can enjoy it at home! Thanh Hoa shrimp paste - Thanh Hoa specialties are hard to resist (Photo: Collectibles) Not only sour spring rolls, Thanh Hoa shrimp paste is also an attractive and famous dish of Thanh country thanks to the characteristic flavor of fresh shrimp from Sam Son sea. If you have not had the opportunity to enjoy this dish, you can refer to the following ways to prepare it at home. Advantage: bảng giá ống ruột gà lõi thép 1. Typical flavor of Thanh Hoa shrimp paste  If Hanoi has West Lake shrimp cakes, Saigon has shrimp rice paper rolls, etc., Thanh Hoa's specialty with shrimp paste is a delicious dish that everyone who comes here must try at least once. Thanh Hoa shrimp paste is made from the main raw material of fresh shrimp from Sam Son sea, which is rich in nutrients and minerals. Shrimp after catching will be cleaned, pounded by hand instead of being put in a blender, so the shrimp will still retain the sweetness and lightness of shrimp meat when eaten. Thanh Hoa shrimp rolls are best eaten at the beginning of autumn - early winter, when the whole family gathers around the charcoal stove, grilled each piece of fragrant shrimp paste and enjoy together, creating a beauty in the heart. Thanh Hoa cuisine. 2. How to make Thanh Hoa shrimp paste standard and attractive In fact, how to make delicious Thanh Hoa shrimp paste is not difficult, if you have not had the opportunity to directly enjoy this dish, you can refer to the method below to prepare it at home! 2.1. Ingredient: Black tiger shrimp: 500g; Pork: 300g (You should choose a piece of meat with both lean and fat to create moisture and soften the patty); Pho cake: 200g (You should choose thick and chewy cakes so that when baking the rolls do not break); Gac intestine: 1 bowl; Papaya: 100 - 200g to be used as a pickle with dipping sauce; Carrot: 1 small tuber; Onions, garlic, chili: 1 bulb each or depending on your taste you want to give more or less; Raw vegetables: lettuce, coriander, basil,... to serve as a side dish; Condiments: fish sauce, sugar, salt, soup powder, cooking oil, pepper, main noodles (if any). 2.2. Steps to process Thanh Hoa shrimp paste Step 1: Prepare shrimp Before proceeding to make Thanh Hoa shrimp paste, you need to preliminarily process the shrimp to completely eliminate the fishy smell. Shrimp after washing, soaking in salt water for 3-5 minutes, remove the head, peel the shell, remove the black thread on the back and wash the dirty part of the shrimp head. Finally, blanch in boiling water and remove to cool.  Step 2: Processing pork belly Bacon is only washed, cut into small pieces, put in the pan, slightly browned. Then pour the meat into the prepared shrimp, season with ½ teaspoon of pepper, ½ teaspoon of salt, 1 teaspoon of fish sauce and leave for 5-7 minutes to infuse the spices.  Step 3: Make Thanh Hoa shrimp paste The standard recipe for Thanh Hoa shrimp paste is to pound the meat and shrimp in a stone mortar until they blend together into a beautiful pink color. Although it takes a bit of time, pounding the rolls by hand will help retain the sweetness of the meat and shrimp and when you eat, you will still feel the full flavor than putting it in the blender. If you don't have time, you can still put the meat and shrimp in the blender, but don't grind too much or the meat will be crushed.(Photo: Collected) Step 4: Prepare fresh gac fruit Soak fresh gac with white glutinous rice wine for 3-5 minutes to slightly peel off the outer membrane, then remove the seeds, keeping the flesh. Mix half a teaspoon of sugar, add water to the gac, then grind or pound it and then mix the gac with the shrimp meat above to create a beautiful red color.  Step 5: Stir fried shrimp paste The next step in how to make Thanh Hoa shrimp cakes is to stir-fry the shrimp paste. You peel the onion, garlic, chili, mince it and put it on the pan to fry it, then pour the mixed shrimp meat and gac into the island.  At this point, you add 1 teaspoon of fish sauce, 1 teaspoon of seasoning, 1 teaspoon of pepper and stir until the meat is cooked, infuse the spices and then let it out.  Step 6: Roll cha This is the final step in making Thanh Hoa shrimp paste. You cut pho into small rectangular pieces about the palm of your hand, add the cooked fried filling and roll it into small spring rolls.  When rolling, you should try to make sure your hands are tight so that when baking the filling does not come out.(Photo: Collected) You can grill each one directly or clip it to a bamboo stick to bake several at a time. When you see that the outer shell is golden, crispy, slightly burnt with a fragrant aroma, then the shrimp paste is cooked and can be enjoyed immediately.  Step 7: How to make the right shrimp paste dipping sauce Thanh Hoa shrimp cakes are delicious thanks to the sweet and sour sauce served, this can be considered the "soul" of the dish. To make the right dipping sauce, you just need to mix 3 tablespoons of fish sauce with 2 tablespoons of sugar, 2 tablespoons of MSG, 1 tablespoon of pepper, 1 tablespoon of vinegar, 1 pinch of chili and minced garlic, add the squeezed papaya. Add salt then stir well. Thanh Hoa shrimp paste is delicious and crispy, combined with sweet and sour dipping sauce and raw vegetables, you will never get bored.(Photo: Channel 14) 2.3. How to enjoy Thanh's shrimp paste The best way to enjoy Thanh Hoa shrimp paste is when it has just been grilled, still hot and the outer shell is still golden and crispy. You can eat it to feel the full taste of the meat, the sweetness of the shrimp or the most popular way to eat it is to roll it with raw vegetables, rice paper, dipped in sweet and sour fish sauce. Another way of eating you can also try is to eat it with vermicelli to make Thanh Hoa shrimp vermicelli that is both delicious and strange.(Photo: Lao Dong Newspaper)  Shrimp fried rice is a delicious Thanh Hoa dish that you can enjoy at any time, but the best is when the weather is a bit chilly, sitting around the charcoal grill will double the deliciousness. 
Meatless Monday Recipe: Red Lentil & Root Veggie Dal
I love Indian food. I love the unique spices and the savory flavors and the fact that it really is so healthy. (As long as you stay away from the cream-heavy sauces, that is!) My favorite Indian restaurant always serves up their meals with a small bowl of dal, traditional curried lentils, and sometimes I want dal more than I want my actual meal! Here is a really great recipe for making dal with red lentils and root veggies like parsnip, turnip, and carrots. You can enjoy it as a side that's about 240 calories or serve it over brown basmati rice for a terrific and light meal! --------------------------------------------------- Red Lentil & Root Veggie Dal 2 teaspoons olive oil 1 medium-sized onion, diced finely 3 cloves garlic, minced 1 tablespoon minced fresh ginger 1/4 teaspoon red pepper flakes 2 teaspoons coriander seeds, crushed 2 - 3 teaspoons mild curry powder (I would start with 2 teaspoons and add more to taste at the end.) 1 teaspoon ground cumin 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1 1/4 teaspoons salt 4 cups vegetable broth 1 cup dried red lentils 3/4 pound parsnip, peeled and diced into 1/2-inch pieces (about 2 cups) 3/4 pound rutabaga or turnip, peeled and diced into 1/2-inch pieces (about 2 cups) 1 cup baby carrots, cut into 1/2-inch pieces Lime slices, for serving (optional) 1. Preheat a 4-quart pot over medium-high heat. Saute the onions in the oil until translucent, about 4 minutes. Add the garlic, ginger, and red pepper flakes, and saute for another minute. 2. Add the remaining spices and salt, and saute for about 30 seconds, then add the broth, lentils, and the remaining vegetables. Cover the pot and bring to a boil, keeping a close eye on it. Once it's boiling, lower the heat to a simmer and cook for about 20 minutes, until the lentils are creamy and the vegetables are soft. If necessary, thin the soup by adding up to a cup of water. Taste for salt and seasonings. 3. Let the soup sit for 10 minutes or so for maximum flavor. Serve garnished with lime slices.
You'll Never Guess What People Eat At The Movies Across The Globe
Yuck. There are hundreds of countries around the world sitting in movie theaters across the globe. One big difference is the food they eat while in the audience. From dried bugs to salted candies, world customs really have their own distinct palette. Though Americans believe there's nothing in the world that could be better than a nice bag full of buttery popcorn, they are in for a huge surprise. Check out the movie theater snacks from around the world. You're going to be shocked. USA: Salted, Buttery, Popcorn It's crunchy. It's addicting. It's SO American. Popcorn is a very traditional snack without a ton of calories...that is, if you don't drench it in a pool of butter and salt. Popcorn has had a long standing reservation in our culture, primarily since corn is such in abundance within our country. We've muti-purposed corn to be just about anything but popcorn is still our favorite creation. Just remember, a small popcorn won't get you through intermission. A large popcorn will make you feel fat. But who cares, right? Great Britain: Sugared Popcorn Why am I not surprised that Great Britain would have a seamlessly more proper snack? Compared to American, the Brits always seem to do the exact opposite. From my personal view, I just don't understand the thrill of sugary popcorn. However then again, kettle corn and caramel corn is a huge success in the States. Brits are notorious for their bitter drinks such as coffee and tea paired with a very decadent and sweet dessert. I guess it's only fitting, pinkies up. Japan: Iwashi Senbei The first idea that popped into your mind was probably not that these are sardine rice crackers. The crisps are baked in sugar and soy sauce to give them their distinct taste. Rice is a very traditional food within the country so it's no surprise it is a snack as well. And with Japan being a very dependent country on its seafood industry, it's obvious that a leading snack brand would be fish based. Still interesting. Brazil: Roasted Ants Okay GROSS. As an American, I will never understand the love for eating bugs. We get it, they are packed with a ton of protein and have a nice crunch. But it's so taboo in American culture. On the other hand, Brazilians loves them. It's an aphrodisiac, or food that stimulates sexual desire, which could be the reason for why Brazilians are such a fan. Talk about a passive aggressive way to show your date that you want to hook up. Norway: Dried Reindeer Meat Somewhere in the North Pole, Santa is crying. This food seems so fitting though for the region. Reindeer meat is cut and then dried for a chewy taste. Very similar to beef jerky in the States. Reindeer meat boasts very low fat and high protein. However, I can't seem to feel sympathy for Rudolph & his gang once they find out that the Norwegians are snacking on their friends. Guess Norway is going to become the land of misfits toys soon enough... South Korea: Dried Cuttlefish I guess this goes hand in hand with popcorn in the Asian nation. With a meaty texture and briny flavor, apparently South Koreans can't get enough. It can be seasoned in a variety of flavors. Though they're also fans of roasted chestnuts, dried cuttlefish still frequently comes out as the fan favorite. I still don't know what a cuttlefish is. Russia: Beluga Caviar This is reserved for the rich and only the rich but a very common wealthy delicacy. Though the average folk may not be accustomed to eating the beluga caviar themselves, they know exactly who is receiving it when they attend the movie theater. Apparently movies in Russia are a more fancy affair, something Americans and other world countries would gawk at. With Russia being known to have extreme customs, this one tops the cake. Greece: Souvlaki Okay, this looks delicious. Lamb or beef souvlaki will be a fit for an Grecian attending an outdoor movie. They're tender and savory and it's already making my mouth water. Grecians are notorious for having the best food in the world and it's no surprise that their movie theaters also come with a wide delicious variety of choices. Please fly me to Greece because I'm starving. Netherlands: Salty Licorice This could be the most hated snack in America. Black licorice is a very distinct taste that very few people enjoy. In America, our black licorice contains a lot of sugar. However in the Netherlands, they salt their licorice with ammonium chloride which gives eaters a tongue-numbing sensation. Is this candy a drug? No thank you. India: Samosas This is my favorite. Look how good that looks! Bollywood theaters are all the rage in India far more popular than any Western movie. Samosas are potato stuffed pastries that taste as good as they look. With Bollywood movies comes a delicious combo of chutney and cheese sandwiches and vada pav, potato fritters in a bread bun. I could definitely ship this idea in the USA.
Make Super Easy Curry – Just 30 Minutes!
Let's be real. Getting a healthy, delicious dinner on the table can be a real chore sometimes, especially after a long, tiring day of work or school. That's why I'm always on the lookout for fast, easy-to-make recipes – then I've got no excuse NOT to eat healthy, homemade food! You guys are going to love this simple curry – it takes just 30 minutes to throw together, and won't leave you with tons of dishes to wash. Plus, it's like multiple recipes in one – you'll see why! Keep this on hand for those nights when you're too tired to cook; the promise of this delicious payoff for so little work will motivate you to forget the takeout, and whip up some curry. :) Step One: Choose Your Curry Sauce Depending on whether you're in the mood for a savory, lightly spicy yellow Indian-style curry, or a sweet Thai-inspired mango curry, choose one of the sauces above. They're both equally simple to prepare! Step Two: Choose Your Protein Vegans, are you in the mood for quinoa? For vegetarians, perhaps some paneer cheese. Or, if you're a meat eater, lean chicken or turkey breast would go great with either sauce, and you can even try a flaky white fish with the mango curry. Adventurous vegetarians might want to try subbing in tempeh or another meat substitute! Step Three: Choose Your Vegetables Snow peas, peppers, broccoli, carrots, zucchini, green beans, potatoes, even eggplant or butternut squash – choose a mix of your favorite veggies! Step Four: Cook It Up! Follow the recipes below and whip up your satisfying meal! :) Note: If you chose quinoa as your protein, cook separately, and then spoon curry on top to serve. Classic Yellow Curry 1 onion, roughly chopped 1 tsp each ground coriander, ground cumin, and ground turmeric 2 cans of tomatoes, chopped a pinch of sugar 1 inch piece root ginger, peeled and finely chopped 2 cloves garlic, chopped 2 red chillies, deseeded and finely chopped 12-14 oz. reduced-fat coconut milk juice of ½ lime 3 tbsp chopped cilantro In food processor, blend onion, coriander, cumin, turmeric, and 6 tbsps of water to make a paste. Heat 1 tbsp of olive oil in a pan, and add paste, tomatoes, sugar, and 1 tsp of salt. Simmer, stirring often, for 5 mins. Stir in ginger, garlic, chili, and coconut milk. Bring to a simmer. Add protein. Cover and gently simmer for 5-15 mins (until protein is nearly cooked through). Add veggies. Remove lid and simmer over medium heat, about 5-10 minutes, until veggies and protein are cooked, and sauce has thickened slightly. Stir in lime juice and cilantro. Serve over rice or quinoa. Sweet Mango Curry 1 onion, finely chopped 1 red pepper, sliced 1 tsp medium curry powder 2 tbsp tomato purée 1 cup vegetable stock 1 tbsp mango chutney 12-14 oz. chopped tomatoes in tomato juice 7-8 oz. baby spinach, washed In a pan, heat 1 tbsp olive oil over medium heat and sauté onion and red pepper for 10 min or until softened. Stir in curry powder and tomato purée, and sauté for 30 secs. Add stock, chutney, and tomatoes. Simmer uncovered for 10 minutes. Add protein; simmer for 5-15 mins (until protein is nearly cooked through). Add veggies, and simmer for 5-10 minutes. Stir in spinach just before serving, and season to taste with salt and pepper. Serve over rice or quinoa. YAY! That's how easy it is to have a delicious curry dinner for you and the fam :) Hope you guys enjoy! Let me know if you give one a try – I wanna see pictures and hear all about the reactions :) Tagging my foodie Vinglers – made this one for you guys with love! @alywoah @RobertMarsh @marshalledgar @thePinkPrincess @jordanhamilton @rodiziketan @JPBenedetto @Arellano1052 @amendasaeyang @Syowa @FreddyAlaniz @ericasyummyfood @HomemadeHooplah @cupcakelady @myfitfriends @ThyAreMyCreator @jazziejazz @NickyHerring @mandaheartsong @MikasaChan @lindathai92 @LizArnone @AaronFox @kaminisingh @damionreynolds @falcon4daisy @MissB82 @carolinian87
Travel Singapore: 6 Dishes You Have to Try!
I just got back from Singapore which was basically just me eating everything in sight for 4 days straight. Here are 6 things I had a loved, but keep in mind there are a billion other things you have to try there as well! (Not listed: chili craaaaaaaaaaab!!!!!!) Pictured above: Teh O Limau (black tea with lime!) 1. Murtabak Murtabak is a super tasty dish from the Middle East that I could probably eat every day. You can get nearly any filling you want (we chose one Chicken and one sardine) and it will be wrapped up in a delicious bread similar to na'an or paratha. We got curry to dip it in and it tasted fantastic! 2. Fish Ball Soup For the unadventurous or those who avoid spice, this fish ball soup is perfect. If you find that traveling gave you an upset stomach, this simple broth with some onion, noodles, and a few balls made from fish will have you feeling better in no time. Serious comfort food. 3. Carrot Cake Carrot cake is my favorite thing on this earth. Rather than carrots, it is made using radish that has been pounded into a soft almost noodle. Think gnocchi, but with radish! It's then fried up with egg and chilis, then (if you get black carrot cake) tossed around in some soy sauce. It's DELICIOUS. 4. BBQ Sting Ray The dish to the left is bbq string ray, the first thing I ever ate in Singapore. Its a fishy taste covered in a really awesome chili sauce. Once I got the fact that it was sting ray out of my mind, it tasted just like any other fish I love eating! 5. Popiah See that egg roll looking thing? That's popiah. At first I expected something like the Filipino dish lumpia, but it is so much sweeter than that. These spring rolls are common in Singapore, Taiwan, and Malaysia and are filled with fresh veggies. You can get them spicier, but they'll always have a distinctly sweet taste to it. 6. Kaya Toast (with Teh O) Made from a mixture of coconut and egg (which I just found out last week, after years of eating kaya...) Kaya jam is one of the yummiest things you can spread on toast. Traditional kaya toast has kaya and a few thick slices of butter sandwiched between two freshly toasted slices of bread. Usually its also served with soft boiled eggs which you can add soy sauce to. Get your kaya toast with some kopi or teh o (black coffee or black tea) to start your day right! I also tried Salted Egg Yolk Croissant, since salted egg yolk ANYTHING is a huge deal in Singapore right now. And to be honest, I really didn't like it. It tasted like what happens when you make icing and add too much powdered sugar. It was really dry and didn't even taste like salt or egg at all. Maybe it's not supposed to and I'm missing the point, but I wasn't a fan :/ Have you ever had Singaporean food? What's your favorite?!
Meatless Monday Recipe: Tofu & Eggplant Tikka Masala
This vegan take on paneer tikka masala doesn't actually have paneer, but when you replace it with some equally creamy cubes of extra-firm tofu, I can guarantee that you won't even be able to tell that it's missing! Pair this meal with some white or brown rice or scoop it up with some naan. You'll find this dish has just enough heat without scaring off the members of your family who might be a little afraid of spice. Tofu & Eggplant Tikka Masala (Makes 3 - 4 servings) INGREDIENTS: 1 package extra firm tofu, cubed 3 roma tomatoes, finely chopped ½ red bell pepper, finely chopped 1 medium yellow onion, finely chopped 1 medium green bell pepper, cut into 1 inch pieces 3 cloves garlic, minced 1 one inch piece ginger, minced 1 tablespoon oil1 cup water 1 tablespoon finely chopped cilantro for garnish 1 teaspoon dried fenugreek (kasoori methi) Salt 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground fenugreek 1 teaspoon red chili powder 1 1″ piece of cinnamon 2 cloves 1/4 tsp. ground nutmeg 2 green Cardamom pods For the marinade - ¼ cup plain soy yogurt ½ teaspoon ground cumin 1.5 teaspoons ground coriander 1 teaspoon garam masala ½ teaspoon turmeric powder ¼ teaspoon ground nutmeg ¼ teaspoon ground clove ½ teaspoon red chili powder 1 tablespoon oil 1 teaspoon lemon juice DIRECTIONS: Combine all the ingredients listed under marinade in a bowl and whisk until smooth. Add cubed tofu and green bell peppers and coat well with the marinade. Leave this at room temperature for about an hour. You can also make this ahead and refrigerate it for up to 8 hours. Place the marinated tofu and green bell peppers on a foil lined baking tray and broil for 5 minutes or until the edges start turning a little black. The yogurt will keep the tofu moist. Heat oil in a heavy bottomed pan and when oil is hot, add all the whole spices and powdered spices and cook for 5 minutes or until a nice aroma fills the kitchen. The spices may burn easily, so keep a close watch. Add onions and cook till they turn soft. Add ginger and garlic, cook for a minute. Add red bell peppers and cook till they turn soft.