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Archives for : March2016

Indulge in Some Comfort Food

The most uplifting thing in this world is the sight of a delicious plate of food. Whether you are down in the dumps, had a break up, facing too many problems or are just hit by a massive bout of sadness, nothing beats the blue like cuddling up in your warmer and gorging on some comfort food. Such sort of food always carries a sentimental value that is deeply cherished by the person and evokes nostalgia of a happier time. For many comfort food is generally the food that they connect with childhood memories and it reminds them of homely comfort and safety. There is an array of food stuff that falls into this bracket such as the mac and cheese, a common dish that is widely eaten in every household and has been a part of everyone’s growing up years. Being a simple dish it is fairly easy to make and can be cooked in a few minutes, a traditional form of macaroni and cheese is baked in a casserole but it can also be made in a sauce pan on the stove.

Whether it is craving or comfort, nothing satiates us like some deep fried food. After a hard day at work when we finally draw into the comfort of our living room and can finally be ourselves, far away from the worries and tension plaguing us, then nothing feels more fulfilling than digging into some succulent, juicy and crispy chicken. Also who can turn down a warm bowl of comfort food during cold winter nights? Piping hot chicken and dumplings is a classic for which you don’t need any excuse to dig into. This sinfully delightful dish can provide warmth, nourishment and a lot of happiness, all in a humble bowl.

The current fad of staying healthy and being careful about food has all of us thinking and over analyzing every bite that we take. Being too afraid to pile up calories and focusing on staying thin has all of us cutting down on our favorite food. While it is good to be healthy and to watch what we eat, it is absolutely understandable to crave food that may not be helping us shed the pounds but would make us feel good about ourselves and our day temporarily. Even dieticians recommend cheating once in a while and giving into our cravings. Not only is it a good stress buster but it also elevates our good mood. So next time you feel the like savoring an old favorite dish, do so without a hint of guilt.

Article Source: http://EzineArticles.com/9560807

10 Mouth-Watering Street Foods in Mumbai

Mumbai people love food and life and that can be clearly seen in the way they cook food. From pani puris to kebabs, Mumbai is a city of millions of street venders.

Given below is the list of my favorite street food in Mumbai: –

Pani Puri

If you love having a combination of sweet and sour food, then Mumbai Pani puri is the best you can have. In this the vendors use a crisp fried sphere in which the filling of potato, chickpeas and sprouts is done. After that they dunk it into a liquid that is a blend of exotic ingredients such as Tamarind, Jaggery, Mint and spices.

It tastes fantastic and you have to eat it whole in one go.

Pav Bhaji

Pav Bhaji is a finger-licking dish that you can find easily on the Mumbai streets. Thick Vegetable Masala is served with fluffy rolls that smells and tastes amazing. I like my Pav Bhaji served with extra butter and lemon juice.

Skewered Kebabs

Skewered Kebabs hanging from smoking stalls is a mouth-watering sight. You just cannot not have them whenever you visit Mumbai. Tender beef seekh kebabs are must have for every food lover.

Vada Pav

Vada Pav is the signature dish of Mumbai. It is a dish that is a favorite of almost every Mumbaikar. It is basically a potato patty that is mashed with exotic, garlic and coriander. It is then dipped in chickpea floor and fried golden.

This Vada is then placed between a Pav that is well buttered. Vada Pav is served best with green chutney.

Bhel Puri

It is one of the most common street food of Mumbai that is crunchy and sweet and sour in taste. It is a mixture of puffed rice, chopped onion and tomato, and tamarind chutney. It tastes amazing and should be eaten while strolling on the beach for best experience.

Masala Kheema Pav

If you love minced meat, then it is a must have when you visit Mumbai. It is super tasty and spicy.

Chicken Tikka Rolls

Chicken Tikka Rolls tastes best when served hot. Many street vendors sell these rolls and you cannot have your fill of them as they are so delicious.

Channa Bhatura

Channa Bhathura is amazing and spicy in taste. One plate of Channa Bhatura is enough for an individual. Have it with a sweet lassi.

Dosa

Dosa is a south Indian dish, but it is also very commonly sold on the streets of Mumbai. They are available in different varieties and are very delicious.

Kala Khatta

Kala Khatta is a must on a hot summer day. Available in different flavors, it is a favorite of children and adults alike.

Article Source: http://EzineArticles.com/9534436

Rendang – King Of Malay Cuisine

What would Hari Raya (Eid festivals), kenduris and other Malay family gatherings be without Rendang? The Rendang takes centre stage and is meticulously prepared and presented during these festivals. Festivals without Rendang would be like burgers without fries or fish without chips.

What is Rendang? It is generally a spicy, meat dish slow cooked in Santan (coconut milk). Rendang is said to have originated from the Minangkabau ethnic group of Sumatra, Indonesia. One of the earliest written records of Rendang is from the early 16th century Hikayat Amir Hamzah. Hikayat Amir Hamzah is a Malay literary work that chronicles the heroics of Amir Hamzah, one of the two Hikayats mentioned in Sejarah Melayu. Sejarah Melayu or The Malay Annals, originally titled Sulalatus Salatin (Genealogy of Kings), is a literary work that gives a romanticized history of the origin, evolution and demise of the great Malay maritime empire, the Melaka Sultanate. Composed sometime between 15th and 16th centuries, it is considered to be one of the finest literary and historical works in the Malay language. We can safely assume that Rendang has been around much earlier than the 15th century.

How would you describe the taste of Rendang? The generous use of herbs, spices, and Santan, would probably give you a hint of the complexity and uniqueness of its taste. Commonly, ginger, galangal, turmeric leaves, lemongrass, shallots and chilli are the herbs that are commonly used. Spices found in Rendang can vary from Cumin, Cinnamon, Star Anise, with Coriander seeds being most generously used spice for making the very dry, delicious, Rendang Serunding. Rendang texture can be wet, semi-dry or very dry depending on the creator’s intention. It can also be cooked with spices or none, but herbs described above are a must. Another crucial ingredient is Kerisik, which is grated coconut toasted until golden brown and pounded to form an oily paste. A key issue in making Kerisik is in toasting the grated coconut. If it is done too long, you can easily burn the coconut and end up with a bitter-tasting Kerisik and Rendang. Stop too soon and you won’t get the caramelized coconut flavor. With experience, you should be able to toast the coconut just right. Oh yes, there are versions of Rendang that do not use Kerisik as in the well-known Minangkabau (Sumatra) version.

Rendang is normally eaten with Nasi Minyak (the Malay version of Indian Beryani) or normal rice, pulut (sticky rice), ketupat (rice packed and cooked in coconut leaves) or even bread. Rendang with Nasi Lemak (rice cooked in coconut milk) is a favorite among Malaysians. The Rendang’s popularity has even inspired a well-known American pizza restaurant to create its version of pizza with Rendang sauce.

According to a respected food writer and critique from Australia, “It is the one dish I believe is worth its weight in gold. If it was me cooking it, I would serve what may be a few Malaysian Ringgit worth of ingredients on an expensive platter because that is where it belongs.”

Article Source: http://EzineArticles.com/9562997

All About Food Ingredients

When you are buying food in your local stores the first thing that you look at is the ingredients.

Function of the food ingredients

The food manufacturers have many reasons why they add the ingredients. Some of these reasons include:

To keep the food safe and fresh: The ingredients used in serving this role are preservatives. They prevent spoilage of the food thus reducing the risk of you suffering from foodborne diseases.

To improve the texture of the food: I’m sure that you have noticed that most of the food you get from your local store has a better texture than the one that you prepare yourself. This is due to the addition of the ingredients. The ingredients added include: thickeners, emulsifiers, leavening agents and stabilizers. The additives give food a light airy texture that feels great on the tongue.

The additives improve taste: Spices, sweeteners, and other flavors enhance the taste of food thus you enjoy eating it.

The additives aid in improving appearance: Natural and artificial food colors improve the appearance of plain foods such as juices, cheese, and yogurts.

Common food ingredients

There are many additives that can be used in food but there are some that are more common than others. The most common additives include:

Flavors: They include both natural and artificial flavors. The most common are: salt, citric acid, butter flavoring, methyl salicylate, vanilla extract and vanillin. The flavors are heavily used in cereals, soft drinks, dressings, yogurt, and bread. The additives provide a bitter flavor that neutralizes the sweet flavors that are common in beverages.

Food colors: Food colors offset the color loss that takes place when the food is exposed to light. They also enhance the colors that occur naturally in food. The most common food colors that you will find in most foods are: caramel coloring, beta carotene, and annatto extract. The additives are common in yogurts, fruit spreads, candles, cheese, snack foods, and pudding.

Sweeteners: They add sweetness to food and beverages without interfering with the original food texture. Common sweeteners are high fructose corn syrup, aspartame, sucrose, honey, agave, and nectar. You will find the additives in dressings, maple syrup, cereals, juice concentrates, desserts, and molasses.

Conclusion

This is what you need to know about the common food ingredients and their roles. While the additives are harmless to many people there are some people that react to them. If you one of the people who are affected by the ingredients you should avoid foods containing them.

Article Source: http://EzineArticles.com/9577330