Tag: tomato

9 FAT FIGHTING MEALS
Mix and match these low-cal, energising options to create your own perfect meal plan that’ll slim you down. By letting you choose from a spread of meals that deliver health per day, drop kilos, makes you feel satisfied and get to enjoy your favourite foods. Every meal contain a fat fighting dose of fibre (an average of 25 grams a day), the nutrient that slims you down by filling you up. The meals are also loaded with bone-building calcium (about 1200 mg a day), which has been found to kick start the body’s fat burning engines. Here’s how the plan works: each day, choose a breakfast (400 calories each), lunch (550 calories), dinnenr(650calories). Combine the plan with some exercise. They get into those slim fit capris or skinny jeans. Your new body will be ready for them.

TAKE YOUR PICK: BREAKFAST (400 CALORIES)
- The five minute breakfast
Toast two slices 100% whole wheat bread and spread with 1 table spoon peanut butter. Serve with 1 cup low fat plain yogurt and 1 cup chopped medium mango. (To create your own yogurt, hang toned curd for 2 hours to drain excess water, mix sugar and whip to a smooth paste)

NUTRITIONAL INFO: 432 kcal, 10.72 gm fat, 4g chol, 8.5g fibre
- Sweet peach smoothie
In blender, mix 1 medium banana, 1 cup fresh peaches, 160ml yogurt, 2 table spoon orange squash, 1 table spoon toasted wheat germ/wheat bran. Have a fistful of walnuts and raisins.

NUTRITIONAL INFO: 405 kcal, 11.38g fat, 10mg chol, 8.5g fibre.
- Dalia porridge
Heat 1 tablespoon oil in a pan and add a green cardamom. Reduce flame and add 50g dalia. Roast till light brown. Add water, 100ml milk and sugar to taste. Cook on slow fire till dalia is soft. Sprinkle 1 teaspoon chopped almonds and 1 teaspoon raisins. On the side have a cup of chopped ripe mango.

NUTRITIONAL INFO: 405 kcal, 11.38g fat, 10mg chol, 8.5g fibre.

TAKE YOUR PICK: LUNCH (550 CALORIES)
- Tomato sandwich with cucumber salad
Spread 2 slices of whole wheat bread with 1 tablespoon low fat mayonnaise. Top with 4 thick slices of tomato. ¼ cup fresh basil leaves, 1 teaspoon mixture of extra virgin olive oil, fruit vinegar, salt and black pepper to taste. On the side, serve with 1 cup diced melon and cucumber salad: toss 1 cup diced cucumber, 2 tablespoon pomegranate seeds, 2 tbsp vinegar seasoned with chopped mint, sugar and salt. Sprinkle with chopped walnuts.

NUTRITIONAL INFO: 527 kcal, 34.2g fat, 10mg chol, 9.08g fibre.
- Kaala channa with brown rice
Boil 50g previously soaked channa. In a pan, heat 2 tbsp oil, add 125g grated onion, 200g blanched and chopped tomatoes. When done, add 1 ½ tsp ginger garlic paste and cook for 3 minutes. Add spices (1 tsp each of dhania and jeera powder, ½ tsp each of haldi and chilli powder) and salt and fry for 2 minutes. Add channa and cook. Use water as per curry requirement and cook on slow fire for 15-20 minutes. Have it with 50g boiled brown rice.

NUTRITIONAL INFO: 557 kcal, 18.8g fat, 4.5g fibre.
- Stuffed roti with pudina raita
Prepare dough with 80g wheat flour, pinch of salt, water to knead and 2 tsp oil. Divide it in two. Roll out each portion to 5” diameter. Place a filling of 50g boiled, mashed, mixed vegetables (beans, carrot, potatoes and seasonal vegetables), ¼ tsp jeera powder, pinch of garam masala, chopped green chillies to taste, ½ tsp chopped fresh dhania and salt. Roll carefully and cook on a hot tawa. Brush each side with ½ tsp of oil and lightly brown. Serve hot with potato and mint raita: 100ml dahi seasoned with ½ tsp roasted jeera, ½ tsp powdered sugar, black salt to taste and 1 tsp chopped mint and 40g boiled and diced potato.

NUTRITIONAL INFO: 547 kcal, 16.9g fat, 6mg chol, 12.6g fibre.

TAKE YOUR PICK: DINNER (650 CALORIES)
- Pesto pasta
Toss 1 ½ cup cooked linguini or any whole wheat pasta; ½ cup sliced baby corn; 20g boiled rajma; 1 cup fresh diced tomatoes; 2 cloves garlic; 1 ½ tbsp pesto sauce; and 1 tbsp grated parmesan cheese. Serve eith 1 ½ cup cooked broccoli. For dessert have fruit salad with syrup and ice cream; 150g mixed fruits (apple, peaches, litchis, cherries); syrup: 80ml water and 1 tsp sugar boiled together. Add a few drops of rose essence. Pour over fruit and serve with a scoop of vanilla ice-cream.

NUTRITIONAL INFO: 632 kcal, 8g fat, 4mg chol, 17.1g fibre.
- Grilled coconut masala fillet
Wash and dry 200g fish and Make shallow slits on both sides and rub with ¼ tsp salt and 1/8 tsp haldi. Leave for a few minutes and then rub 1 tsp oil on both sides of the fish. Grill till brown. Grind to a paste 1 green chilli, 2 cloves garlic, 1g ginger, 2-3 peppercorns, ¼ tsp jeera. Mix this in ¾ cup coconut milk. Add ¼ tsp haldi, salt and few curry leaves and cook till the gravy is thick. Add the grilled fish and cook for 5-8 minutes. Before serving add a few drops of lemon juice. Serve with 50g brown rice.

NUTRITIONAL INFO: 679 kcal, 36.6g fat, 9mg chol, 4.3g fibre.
August 4, 2014
Best Tomato dishes that you can prepare easily
- Tomatoes are known as red fruits or berries , but are mostly used as vegetables
- There are different species of tomatoes available depending upon the region to region and climate conditions. Tomatoes are native to Mexico.
- Like Bangalore tomatoes, cherry tomatoes which is available in different colors but almost all tomatoes are available in pure red color.
- Cherry tomatoes are the different variety of tomato which grows in very small size and red in color similar to cherries just like cherries so it is called as cherry tomatoes.
- Cherry tomatoes are originated from north Chile . These cherry tomatoes are cultivated since early 1800s.
- These cherry tomatoes are used mainly in salads , Mexican ans Spanish recipes, pizzas, and pastas.
- It can also be eaten raw or just boiled and roasted with salt and pepper.
- Tomatoes are rich in Lycopene, an antioxidant which is helpful in protecting cells in body and prevents skin cancer caused by UV-Rays.
- Eating tomatoes can keep you away from breast cancer and other cancer related diseases.
- Eating tomatoes can reduce sugar levels in blood and reduces fat
- Tomatoes contains carotene which improves blood serum level and also maintains good eye vision keeping away age related eye muscular diseases.
- Tomato contains 21% Vitamin C.
The tomato recipes that you could preparely easily are:

Tomato soup:

Ingredients:
- Tomatoes
- Salt to taste
- Ginger and garlic
- Pepper
- Butter cream
Preparation method:
1. Boil tomatoes along with ginger and add salt .and boil it still it is completely cooked.
2. Now grind the tomatoes with ginger garlic paste until the ingredients are completely smashed smoothly
3. Now take the mixture in the bowl add some butter cream with pepper powder sprinkled on it
4. You can also use coriander to sprinkle on the soup which tastes good
5. So hot soup is ready to be served .
Tomato Raita:

Ingredients
- Red Tomatoes
- Finely chopped green chilies
- Finely chopped onions
- Coriander leaves
- Thick curd
- Cumin powder
- Pepper powder
- Salt
Steps to prepare tomato raita
1. Take thick curd in a bowl and beat it until it becomes smooth
2. Take tomatoes and cut them into very small peaces
3. Now add the diced tomatoes , finely chopped green chilies to the curd
4. Now add cumin powder and salt to the mixture
5. Mix the mixture well and add more salt if required
6. Finally garnish with coriander leaves and now ready to serve with rice .
Tomato Coconut curry

Ingredients:
- Well ripened tomatoes
- Coconut milk prepared from raw fresh coconut by grinding the coconut peaces in the grinder and squeezing the milk from the paste yo u can prepare coconut milk
- Chili powder
- Turmeric powder
- Asafoteda or Hing
- Cumin seeds
- Salt to taste
- And Oil
Preparation method:
1. Heat the vessel and add oil and wait till it gets heated up
2. Now add cumin seeds and a pinch of Asafoteda when it splutters
3. Now add dices tomatoes and then add 1/2 spoon of red chili powder and turmeric
4. Let the tomatoes cook for 5-7 minutes
5. When the tomatoes are completely cooked add the coconut milk and stir well
6. Now let the mixture boil for just 5 minutes and then bring down the stove flame to simmer
7. Now the recipe is ready to serve .
Tomato chutney

Ingredients:
- Tomatoes
- Dry Red chilies
- Garlic
- Mustard seeds
- Curry leaves
- Oil
Method to prepare:
1. Heat a pan and add dry red chilies and garlic cloves
2. Fry them still they turn into brown color
3. Now add tomato peaces into the pan and fry them until they are cooked completely
4. Now remove the pan with tomatoes from stove and allow it to cool
5. After few minutes add this full mixture into a grinder and make it into smooth paste
6. Now in another pan heat the oil and add mustard seeds to the heated oil and allow it to splutter and next add curry leaves for thadka
7. Now pour the paste tomato paste into the pan
8. Now the chutney is ready to eat .
Tomato Vermicelli / Bambino recipe

Ingredients:
- Bambino/semiya
- Tomatoes
- Red chili powder
- Salt
- Coriander leaves
- Onions
- Green chilies
- Turmeric powder
- Curry leaves
- Oil
Method to prepare :
1. First roast the Bambino in en empty vessel without any oil just dry and keep at a side .
2. Now heat a vessel and add oil and then add curry leaves,chopped onions ,green chilies and now fry them nicely .
3. Now add little turmeric powder and one spoon chili powder and then add tomato peaces and fry them still they are cooked properly .
4. Now pour one mug of water into the mixture and little salt to taste and allow them to boil for about 10 minutes
5. After that add the roasted bambino and let them boil still the bambino is cooked properly .
6. Now just simmer the stove and leave it for about 10 minutes still they are completely cooked
7. Finally the bambino tomato recipe is ready to eat
July 30, 2014
The Soup Kitchen

The word ‘soup’ is derived from the French word ‘Soupe’. Soup is generally a liquid food, served warm or cold, usually as the first course or entrée, i.e., before the main meal.

A ‘soup kitchen’ refers to a place which serves any prepared food to the homeless. Here, I have used the term merely to signify a kitchen where soup is cooked and served.

My very first soup was a Tomato and Basil Soup, which my father is still greatly fond of. During my late teenage years I took to a grave liking of the Sweet Corn and Chicken Soup – anywhere I would go to, I would order the same; I could have only that and nothing else, but that I must have. Now, due to my recent obsession with crab meat, I’m irrevocably in love with Crab Soup of any kin and kind.

So, to the soup lovers, I present you with four mouthwatering soup recipes, which I hope you will make, love and enjoy to bits.

French Onion Soup

Serves: 8

Ingredients: 2 teaspoons olive oil, 4 cups thinly sliced sweet onion, 4 cups thinly vertically sliced red onion, 1/2 teaspoon sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, 1/4 cup dry white wine, 8 cups less-sodium beef broth, 1/4 teaspoon chopped fresh thyme, 8 slices French bread (cut into 1-inch cubes), 8 slices reduced-fat reduced-sodium Swiss cheese

Directions: Heat olive oil in an oven over medium heat. Sauté the onions for 5 minutes. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium and cook 20 minutes, stirring frequently. Increase heat to high, and sauté for 5 minutes. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours. Preheat broiler. Place bread in a single layer on a baking sheet; broil 2 minutes, turning after 1 minute. Place ovenproof bowls in the oven. Ladle 1 cup soup into each bowl. Put bread over the soup and top each serving with 1 cheese slice. Broil 3 minutes.

Broccoli and Cheese Soup

Serves: 6

Ingredients: Cooking spray, 1 cup chopped onion, 2 garlic cloves (minced), 3 cups fat-free less-sodium chicken broth, 1 package broccoli florets , 2 1/2 cups 2% reduced-fat milk , 1/3 cup all-purpose flour, 1/4 teaspoon black pepper, 8 ounces light processed cheese (cubed)

Directions: Heat a large non stick saucepan over medium-high heat. Add onion and garlic; saute 3 minutes. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium and cook for 10 minutes. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to the broccoli mixture. Cook for 5 minutes, stirring constantly. Stir in pepper. Remove from heat. Add cheese and stir. Place one-third of the soup in a blender or food processor, and process until smooth. Return soup mixture to pan.

Chicken and Wild Rice Soup

Serves: 8

Ingredients:1cup uncooked quick-cooking wild rice, cooking spray, 1 cup chopped onion, 2 garlic cloves (minced), 3 cups fat-free less-sodium chicken broth, 1 1/2 cups cubed peeled baking potato, 3 cups 2% reduced-fat milk, 1/3 cup all-purpose flour, 10 ounce light processed cheese (cubed), 2 cups chopped roasted skinless boneless chicken breasts (about 2 breasts), 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt , 1/4 cup chopped fresh parsley

Directions: Cook rice according to package directions. Heat a large oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic and sauté 3 minutes. Add broth and potato, and then bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture. Stir. Remove from heat and add cheese. Stir in rice, chicken, pepper, and salt.

Tortilla Meatball Soup

Serves: 6

Ingredients: 2 jalapeño peppers, 1 red bell pepper, 2 ears corn on the cob, 4 corn tortillas (cut into 1/2-inch-thick strips), Cooking spray, 3/4 teaspoon kosher salt (divided), 6 garlic cloves (minced and divided), 1/3 cup panko (Japanese breadcrumbs), 1 pound ground sirloin, 1 large egg (lightly beaten), 1 chipotle chile (canned in adobo sauce, minced), 1 tablespoon olive oil, 2 cups chopped onion, 2 cups cubed red potatoes, 1 cup slices carrot, 3 cups fat-free lower-sodium chicken broth, 2 cups water, 1/2 cup shredded Monterey Jack cheese, 1/4 cup shredded extra-sharp cheddar cheese, 1/2 cup chopped fresh cilantro

Directions: Preheat broiler. Cut jalapeños and bell pepper in half lengthwise (discard seeds and membranes). Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 6 minutes. Place peppers in a paper bag. Seal the bag. Let stand 15 minutes and peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside. Place tortilla strips in a single layer on a baking sheet. Lightly coat with cooking spray. Broil for 3 minutes, turning after 2 minutes. Set aside. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs. Place an oven over medium-high heat. Add oil to pan. Add meatballs to pan and sauté for 8 minutes, turning them to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan. Sauté for 5 minutes. Add remaining 5 garlic cloves and cook for 1 minute, stirring constantly. Add peppers, broth, and 2 cups water, and bring to a boil. Reduce the heat, simmer 20 minutes. Stir occasionally. Return meatballs to the pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

July 7, 2014
Ooooo Sauce-y !!

Sauces are the splendor and glory of French cooking.

-Julia Child

I remember ordering an egg roll at Bedwin, a well known roll shop here in Kolkata. (To those who love their rolls, kindly don’t take offence) They served the egg roll with potato and onion filling and no ketchup or sauce of any kind. A healthy roll. Well, for me, that’s not a roll – it’s chapatti with potato and egg. I mean, where’s the sauce?

A roll without sauce is not a roll. Period.

A sauce, whoever insignificant it may seem, adds flavor, moisture and visual appeal to a dish. Nowadays, most of the sauces are store bought, like Soy Sauce, Tomato Sauce, Worcestershire Sauce and the like. But by watching Masterchef, the one thing I have learnt is that there’s nothing like a fresh home-made sauce. The taste of a store bought one is nowhere near its zing.

Anyhow, here are a few easy-peasy sauce recipes for you to try out (some even take less than 15 minutes to make) –

Barbeque Sauce

Time- 30 minutes

Makes- 450 ml

Ingredients- 1 tbsp olive oil, 1 onion (finely chopped), 400g can chopped tomatoes, 3 garlic cloves (finely chopped), 85g brown sugar, 3 tbsp malt vinegar, 2 tbsp Worcestershire sauce, 1 tbsp tomato purée

Directions- Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 minutes, until softened. Add remaining ingredients, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 minutes, until thickened. For a smooth sauce, simply whizz the mixture in a food processor or with a hand blender for a few seconds.

White Sauce

Time- 15 minutes

Makes- 500 ml

Ingredients- 500ml whole milk, 1 onion (halved), 1 bay leaf, 2 cloves, 50g butter, 50g plain flour

Directions- Gently bring the milk to the boil in a small saucepan with the onion, studded with the bay and cloves (step 1, above). Turn off the heat and leave to infuse for 20 minutes.Melt the butter in another saucepan, and add the flour. Stir continuously until a paste forms (step 2) – this is called a roux. Continue cooking for 2 minutes.Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce (step 3). Cook for 5-10 minutes, stirring continuously, until the sauce has thickened. Season well.

Tomato Sauce

Time- 50 minutes

Serves- 8

Ingredients- 4tbsp olive oil, 2 onion (finely chopped), 2 carrots (finely chopped), 2 celery sticks (finely chopped), 2 garlic cloves (crushed), 2 bay leaves, 1 tsp sugar, 4 x 400g cans chopped tomatoes

Directions- Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar with some salt. Gently cook for 10-15 minutes until the vegetables are tender. Stir in the tomatoes and 150ml water. Simmer very gently for 30 minutes until the sauce has reduced by two-thirds and is very thick. Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn’t catch on the bottom. If you like your sauce a little thinner, then add a splash of water. Serve half with pasta and chill or freeze other half in 1-2 batches for later use.

Pesto Sauce

Time- 10 minutes

Makes- 250 ml

Ingredients- 50g pine nuts, large bunch of basil, 50g parmesan (or vegetarian alternative), 150ml olive oil (plus extra for storing), 2 garlic cloves

Directions- Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.

Bread Sauce

Time- 25 minutes

Ingredients – 600ml milk, 50g butter, 1 onion (chopped), 6 cloves, 6 peppercorns, 2 garlic cloves, 1 bay leaf, 3 thyme sprigs, 100g white breadcrumbs, 4 tbsp single cream or mascarpone, pinch nutmeg (freshly grated)

Directions- Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 minutes. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 minutes. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 minutes.

Caramel Sauce

Time- 10 minutes

Servess- 10

Ingredients- 250g caster sugar, 142ml pot double cream, 50g butter

Directions- Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 minutes until you have caramel. Take off the heat, and then carefully stir in the cream and butter. Leave the sauce to cool, and then tip into a bottle.

Butterscotch Sauce

Time- 10 minutes

Serves- 8

Ingredients- 100g caster sugar, 25g butter, 300ml pot double cream

Directions- Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don’t stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.

July 1, 2014
Bloody Mary: One of the Most Popular Cocktails

Bloody Mary is of the very popular cocktail among the alcohol lovers. Both men and women love to have a sip of this popular cocktail occasionally. Bloody Mary is prepared by mixing vodka along with tomato juice, cayenne pepper, olives, celery salt, black pepper, lemon juice, horseradish, piri piri sauce, celery, Tabasco sauce, beef consommé and Worcestershire sauce. There are so many ingredients and they must be mixed at right time to get the best variety of Bloody Mary. It is so considered as one of the most complex cocktail drink. The final drink which is presented is marvelous in taste and the pleasure that one gets by drink Bloody Mary is simply amazing. Bloody Mary’s lovers term this drink as the most refreshing alcoholic beverage. The reason is that it not gives you the much desired buzz but also offers healthy serving of the various juices added to it.

The ingredient in the Bloody Mary together makes it an excellent restorative beverage and so it is an excellent drink using which you can get rid of your hangovers. People generally prefer this alcoholic drink in the morning or during the afternoon hours. It is mostly preferred with the brunches. Bloody Mary can be prepared in various manners by the varying the ingredients that are added to it. There are dozens of Bloody Mary variants today and different people have their different choices. Some of those methods have been described below.

Simple Bloody Mary: To prepare a simple Bloody Mary take the ingredients in the following quantify. 4 oz. vodka, Worcestershire sauce, 1/16 cup oz. tomato sauce, 2 oz. dill pickle juice, 3 tablespoon lemon juice, Tabasco sauce, ½ tablespoon each of celery salt and horseradish sauce and lastly 2 tablespoon of coarse salt. Mix the sauces along with the salts in the highball glass and then add all the other ingredients. Gently stir the mixture for about 25 seconds so that all the ingredients get mixed properly. Cover the rim of the glass in which the drink will be served with the lime juice and then apply coarse salt over it. Pour the drink in it and serve it with ice cubes.

Spicy Bloody Mary: Spicy Bloody Mary is different from the Simple Bloody Mary as the quantity of the ingredients in this variety is completely different. To prepare this drink take the following ingredients in the following quantity. 1 ½ oz. of vodka, 1 large lime wedge, 4 oz. tomato sauce, coarse salt as per taste, a very little fresh pepper, celery salt, 8 shakes of Worcestershire sauce, 2 dashes of hot sauce, 1/8 teaspoon of horseradish, green olive and spicy pickled asparagus. Mix them well with the crushed ice and then add the toppings. Squeeze a lime wedge and apply salt on the top of the glass along with coarse salt. The final drink will have a spicy taste. If you want to make it extra spicy then you can also add green beans to it.

White Bloody Mary: It is yet another popular version of Bloody Mary. The quantity of the ingredients in White Bloody Mary is 3 oz. vodka, 4 chopped tomatoes, 1 chopped cucumber, 2 cups green grapes, seeded jalapeno, 2 peeled celery, 2 lime wedges and 1 tablespoon each of salt, fine sugar, horseradish and pepper. You can also add cucumber spears to it. First of all take the chopped tomato, celery, cucumber, grapes and jalapeno in a blender and crush them completely. Then finely take out the juice prepared in a bowl and keep it in a refrigerator till it stains. Now in a pitcher add this prepared juice along with the vodka, ice and various other mentioned salts. Gently stir the mixture obtained and then finally pour it into a glass whose top is again rubbed with the lime wedge. You can now garnish the drink as per your choice and then serve it.

People believe that Bloody Mary drink was first prepared by a bartender named as Fernand Pete Petiot while working in the very famous New York Bar which is located in Paris. Just with the motive of creating a unique drink and to keep the clients interested, he prepared Bloody Mary for the first time. The drink was highly appreciated and everybody who got chance to drink it were highly impressed. His colleagues named it as Bloody Mary. Some people also believe that this alcoholic drink was invented by the veteran comedian George Jessel during his stay in the 21 Club. In one of the life magazine published in the year 1942, this drink was also named as the “Red Hammer”. The IBA claims that name Bloody Mary is nowhere related to the Queen Mary I of England and has also not been named after the waitress who used to work at the Chicago Bar. It was named as per the suggestion of the Petiot colleagues. Whatever may be the story behind this drink, just try this drink and I bet you will surely like it.

July 1, 2014
Quicker Meals For A Quick Life

Cooking is a lovely, satisfying, stress busting task. But when it becomes a duty, it seems exhaustive rather than recreation from exhaustion. And all the homemakers, wives, and people who have to make food everyday three times, will agree with me. No matter how much you love cooking, there will be a time, when you’ll start getting sick or bored of this 3-times-a-day duty.

In every household, the person who has to cook everyday has a secret dream that every meal’s food should magically appear, specially the working people. This is because cooking is not what everybody wants to do after a tiring day at work, and making dinners by starting from a scratch seems a daunting task specially to these people. Well, people like them, now have an advantage because of the evolving cooking techniques and skills.

Today we can find many instant food materials that can be substituted in the place of items that involve tedious cooking. But these instant options have many preservatives and therefore are meant to be occasionally used.

But again, the food industry has come to our rescue. We now have a bunch of instant foods that are healthy and get ready in over 15-30 minutes. For the people who are not aware of these foods, here’s a list of foods that can be quickly cooked and are high on the health quotient as well.

Instant rice:

Rice, specially brown rice, is a healthy and versatile grain that is a delicious ingredient in stir fries, soups and rice puddings. You can save a lot of time with this instant rice, as it takes quarter of the time taken to make regular rice. Therefore, it is a great way to get this grain in your meals.

Eggs:

Eggs are protein rich foods and one of those foods that take very less time to cook, be it scrambled, fried, baked or poached.. The best thing about eggs are that all these types are delicious to eat and can take up any combination of flavors that you wish to add. Thus, these re a great alternative as a meal.

Frozen corn:

Frozen corn is just as nutritious and tasty as fresh corn, and is way more convenient to eat than the fresh corn. They can be added into soups, salads, fries, sandwiches with great ease and this saves tons of time; as unlike fresh corn, they don’t have to be plucked from fresh kernels.

Fresh pasta:

If you are from a regular pasta eating family, then fresh pasta is surely a boon for you to have as a meal, specially dinner. Dried pasta cooks quickly, but fresh pasta takes half the time as compared to dried pasta. Fresh pasta, like ravioli, comes in more varieties than dried pasta and also comes with tasty cheese and meatball fillings, which can bring a tasty change to the regular pasta meal. It can also be used n combination with soup, as a quick cooking ingredient.

Quinoa:

Quinoa is an awesome ingredient for people in a hurry. It cooks in minutes in boiling water, comes in many colorful varieties, and tastes just great with meat, veggies and seasonings. Plus, it is rich in proteins and nutrients, which doesn’t make you worry about the health factor.

Canned tomatoes:

Canned tomatoes are an essential ingredient in pastas, soups, stews, chilies and sauces. The best thing about them is that they become a dish in no time, and save you from the extra work of peeling, seeding, dicing, or chopping or simmering them.

Refrigerated pie crust :

Refrigerated pie, is incredibly easy to work with as it is pre-made. It is very convenient to use for sweet recipes. If you want to whip up a quick dessert or make a tart or a pot pie, the time needed is just the time that is used up in baking the dish, that is 15-20 minutes, and your dish is ready.

Bulgur wheat:

Bulgur wheat is a grain salad that is not only a great option to use as a side dish with meat, fish or chicken, but is hearty enough to be a tasty vegetarian dish, all on its own. It makes a fluffy or filling base, because it is parboiled before being dried and packaged for sale. And therefore, it takes only 10-15 minutes to cook and is surely a tasty treat.

Thus, these are some quick ingredients that are not only healthy, but take very less time to cook, so that you can have a fun relaxing and easy meal with family. Using these at home will never get you bored or sick of cooking. And these ingredients are so healthy that you do not have to worry about preservatives and artificial flavors.

So, this should definitely be your pick if you plan to have a tasty, filling healthy, and at the same time, a quickly prepared meal on the dining table and to make your cooking fun.

June 5, 2014