Sick of the Same Old Salads? 17 New Ways to Enjoy Leafy Greens - KitchenDaily Indian Summer Reached to : 1277 Citizens Shared: 8 Favorited: Tweets: Express below for the consciousness effected by this story/film... Contact This Story.Teller/Film.Producer Contribute Directly to this story/cause HOST Community Screening of This Film/Story Indian Summer : Director:Simon Brook | Producer:Olivier MilleGenre:Documentary | Produced In:2013 | Story Teller's Country:France Synopsis: Indian Summer tells the unexpected and uplifting story of a top French oncologist who travels to India with one of his former patients to try and understand how traditional Indian medicine (known as Ayurveda) cured her cancer. From the rice paddies of Kerala to the coconut groves of Tamil Nadu, this deeply human story about openness and hope explores the scientific and spiritual meaning of “healing.” Request DVD: You may purchase the DVD of this film directly from this StoryTeller/Producer. Embed this story : This Film cannot be embedded. Thank you for your presence and engagement with humanity - with our world!
Indian Recipes - Bainghan ka Bartha - submitted by Dahlia on 12-21-2007 Ingredients Eggplant - 1 Green pes - 1/2 cup(optional) Onion - 1 (finely chopped) Tomato - 1 (finely chopped) Ginger-Garlic paste - 1 tsp Green Chilly - 1 (chopped) Chilly powder - 1 tsp Corriander powder - 1/2 tsp Cumin powder - 1/2 tsp Turmeric powder - 1/4 tsp Garam Masala - 1/2 tsp Cilantro - for garnish Oil - 2 tblsp Salt - to taste Charred eggplant Skin Removed Bainghan ka Bartha Method 1. Here is another variation of Bainghan ka Bartha.
Indian Recipes - 10 minute kurma - submitted by Dahlia on 02-06-2011 (Kurma Varieties, Potato Kurma, Soya Kurma, Chikpea Kurma, Corn Kurma, Greenpeas Kurma, Cauliflower Kurma, Paneer Kurma, Mixed Vegetable Kurma) Ingredients Choose any one of the following ingredients depending on what kurma you want to make (Potato - 2 / Soya Chunks - 2 cups / Paneer cubes - 2 cups / Mixed Vegetables - 1.5 cup / Chikpeas - 1 cup / Eggs - 6 (Hard Boiled)) Red Chilly Powder - 1 tsp Corriander Powder - 2 tsp Turmeric Powder - 1/4 tsp Garam Masala Powder - 1/2 tsp Cilantro - for garnish Salt - to taste Oil - 2 tblsp List I Fried Onions (store bought) - 1/2 cup Ginger Garlic Paste - 1 tsp Tomato - 2 List II Grated Coconut - 1/2 cup Fennel seeds - 1 tsp Poppy seeds (kus kus) - 1 tsp Cashew nuts - 5 Mixed Vegetable Kurma Preparation steps 1.
Indian Recipes - Avocado Salad - submitted by Dahlia on 01-18-2008 Avocado is a complete food with lots of nutrients. It is a very versatile fruit as it takes on both sweet and savory taste perfectly. Ingredients Avocado - 2(Chopped) Red Onion - 1/2(Chopped) Tomato - 1(Chopped) Jalapeno Peppers/ Green Chilly - 1 (Minced) Lemon - 1/2 Salt - to taste Pepper - 1/4 tsp Cilantro - handful (chopped) Method 1. How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Add food colouring to the melted marshmallows until you get the colour you want. Step Four: Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Finished fondant! 1.
Meatless Monday: 10 Vegan Breakfast Ideas Vegetarian breakfasts are easy: Greek yogurt sprinkled with granola, scrambled eggs, pancakes, French toast… The list goes on forever. While I wouldn’t say that vegan breakfasts, on the other hand, are challenging, its certainly a good opportunity to think outside the box. Unless of course, you don’t mind cereal with soymilk every morning for the rest of eternity. Me? Porridge. Related posts: -Meatless Monday: 8 Meat-Free Sandwich Ideas -Meatless Monday: An Old-Fashioned Idea, and Tahini for Breakfast! -10 Animal-Free Meal Ideas From Your Pantry Tags: breakfast, meatless monday, vegan About the Author Marygrace Stergakos I'm a 22 year old vegan from New Jersey with strong interests in local sustainability, community, slow food, and all that good stuff.
Gobhi Aaloo Mutter Ki Subzi - Cauliflower Peas and Potatoes This is a simple, wholesome dish that is perfect when served with hot Chapatis (Indian flatbread) or Parathas (pan fried Indian flatbread). It makes for a quick and easy meal on those days when you can't be bothered spending hours in the kitchen. Ingredients: 1/2 kg cauliflower florets (fresh or frozen)2 large or 3 medium-sized potatoes, peeled (or not if you choose) washed and cut into 1" cubes3 tbsps vegetable/ canola/ sunflower cooking oil1 tsp cumin seeds1 large onion chopped fine2 tsps garlic paste1 tsp ginger paste 2 tsps coriander powder1 tsp cumin powder1/2 tsp turmeric powder1/2 tsp red chilli powder2 large tomatoes chopped finely2 green chillies slit lengthwise (optional)1 cup shelled peas (fresh or frozen)Salt to tasteChopped fresh coriander to garnish Preparation: If using fresh cauliflower, put the florets in a large bowl and cover with hot water.
Palak Paneer - Spinach and Cottage Cheese) Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato. Ingredients: 500 gms Paneer (look below for recipe to make your own Paneer)2 medium-sized bunches of fresh spinach (approximately 1 lb or 500 gms)1/2 bunch fresh fenugreek leaves (approximately 1/4 lb or 125 gms)4 tbsps vegetable/ canola/ sunflower cooking oil1 large onion chopped fine1 large tomato diced2 tsps garlic paste1 tsp ginger paste2 tsps coriander powder1 tsp cumin powder1/2 tsp turmeric powder1 tsp garam masala powderSalt to taste1 tbsp of butter to garnish Preparation: Cut the paneer into 1" cubes.
The Magic Spice - Garam Masala This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs. Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!) Prep Time: 10 minutes Cook Time: 4 minutes Total Time: 14 minutes Ingredients: 4 tbsps coriander seeds1 tbsp cumin seeds1 tbsp black peppercorns1 ½ tsps black cumin seeds (shahjeera)1 ½ tsps dry ginger¾ tsp black cardamom (3-4 large pods approx)¾ tsp cloves¾ tsp cinnamon (2 X 1” pieces)¾ tsp crushed bay leaves Preparation: Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker.
Punjabi Baingan Bharta - Punjabi Style Eggplant Punjabi Baingan Bharta is just one of the several versions of Eggplant Bharta there are in Indian cooking. The word 'Bharta' (pronounced BHURR-taah) refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. Bhartas are largely North Indian in origin and made from all sorts of vegetables. This version of Baingan Ka Bharta is also really easy to make. Serve it with hot Chapatis and your favorite Daal dish. This recipe serves 4, as a side dish. Ingredients: 3 medium-sized eggplants (roughly 500gms/ 1 pound)2 tbsps vegetable/ sunflower/ canola cooking oil1 tsp cumin seeds2 medium-sized onions chopped fine1 tbsp garlic paste or garlic chopped very fine1" piece of ginger grated fine2 green chillies (optional but they give the Bharta a nice kick!) Preparation: Baingan Ka Bharta requires that the eggplant be roasted. Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin.