Tomato Okra Salad

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The Culinary World, with Chef James For You Sunday March 23, 2008   • Recipe -- Okra Tomato Salad   • Recipe -- Broiled Yellowfin Tuna with Sauce Dijon   • Trivia   • Food Quote   • Food Trivia Quiz Match the perfect wine with your recipes using the ArcaMax Wine Pairing guide. Recipe -- Okra Tomato Salad FoodReference.com 3 tablespoons vegetable oil 1 16-ounce package frozen okra 2 cups cherry tomato halves 1 cup sliced celery 2 tablespoons chopped green onion 1/4 cup distilled vinegar 2 tablespoons dry white wine 2 teaspoons lite soy sauce 1 teaspoon sugar 1 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon red pepper flakes 1/4 teaspoon minced garlic 2/3 cup vegetable oil Torn assorted lettuce Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Recipe -- Broiled Yellowfin Tuna with Sauce Dijon FoodReference.com * 2 pounds Florida yellowfin tuna steaks * 1 cup olive oil * 1 cup tarragon vinegar * 1 teaspoon salt * 3 teaspoons paprika * 1 clove Florida garlic, sliced * 1 teaspoon cayenne pepper * paprika for garnish * Florida parsley, chopped for garnish * Sauce Dijon (recipe follows) Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Trivia FoodReference.com Cheshire cheese is the oldest cheddar type cheese, and the oldest named cheese in Britain. Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Food Quote FoodReference.com "Giving money and power to government is like giving whiskey and car keys to teenage boys." P. J. O'Rourke Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Food Trivia Quiz FoodReference.com 1) Aloysia triphylla, or Lippia citriodora is an herb that originated in South America. It has long, narrow pointed leaves with a pleasant, sharp lemon scent and flavor, quite different than other lemon-scented herbs, it has been described as 'lemon perfume.' This herb was brought to Europe in the 17th or 18th century, and has been popular in France for many years. It is used to make tea, as a seasoning herb, and as a perfume and soap fragrance. It has recently become popular in the U.S. Name that herb! Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top About the Chef: Chef James Ehler has been cooking for over 35 years, spending a little more than 5 years apprenticing with several Colorado chefs, and was a working Executive Chef for 20 years. Ehler is the webmaster, chef, editor and publisher for foodreference.com. More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • Irish Coffee • Italian Crock Pot Stew • Tempting Tilapia • Exotic Mushroom Tarts 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Heat and Eat) • TUESDAY (Budget) • WEDNESDAY (Kids) • THURSDAY (Meatless) • FRIDAY (Express) • SATURDAY (Easy Entertaining) Wolfgang Puck: • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH • MAKING A HUMBLE SOUP SPECIAL • AUTHENTIC AUSTRIAN PASTA Healthy Recipes by Eating Well: • Fresh Mint • Mint-Pesto Rubbed Leg of Lamb • Mojito Marinade • Iced Mint Green Tea ArcaMax Chef Recipes: • Appetizer -- Salmon Mousse • Main Course -- Sugar Glazed Ham • Dessert -- Hot Cross Buns • Tales from the ArcaMax Chef Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 • Cheap Thrills Cuisine for 2/23/2008 The Culinary World, with Chef James: • Recipe -- Tuna Potato Croquettes • Recipe -- Hummus • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.	Quick Clicks We have the cure for "I hate my job" and... "Mondays Suck!" GOT INK? SAVE Up To 90% on Ink Cartridges 3 for 1 Pricing: Read more World Wide Data Entry Workers Needed - Work At Home. Details here Free Satellite TV On Your PC. No Monthly, No Hardware! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. New Type-At-Home program: Start earning in 30 minutes - Anyone can Why pay $90 a month for Cable or Sat.TV services? Download A TV! Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "The Culinary World, with Chef James" newsletter from the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
Copyright © 2008 ArcaMax Publishing, Inc. and its licensors. All registered trademarks are the property of their respective owners.

Recipes: The 7-Day Menu Planner

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For You Thursday March 20, 2008   • SUNDAY (Family)   • MONDAY (Heat and Eat)   • TUESDAY (Budget)   • WEDNESDAY (Kids)   • THURSDAY (Meatless)   • FRIDAY (Express)   • SATURDAY (Easy Entertaining) Match the perfect wine with your recipes using the ArcaMax Wine Pairing guide. SUNDAY (Family) Celebrate Easter with the family and enjoy a BAKED HAM WITH HONEY APRICOT GLAZE (see recipe). Serve with BAKED SWEET POTATOES, FRESH ASPARAGUS and DINNER ROLLS. For dessert, buy an EASTER BUNNY CAKE. PLAN AHEAD: Save enough ham for Monday and Wednesday; save enough cake for Monday. SHOPPING LIST: spiral-sliced, fully cooked smoked ham, honey, frozen orange juice concentrate, reduced-sodium soy sauce, apricot jam, nutmeg, ground cloves, sweet potatoes, fresh asparagus, dinner rolls, Easter bunny cake. Recipe: BAKED HAM WITH HONEY APRICOT GLAZE Comment on this Story | Printer Friendly | Send Story to a Friend | Top MONDAY (Heat and Eat) HAM PASTA SALAD makes good use of leftovers. Cook 8 ounces spiral pasta according to directions; drain and return to pot. Stir in 2 cups diced (leftover) ham, 1/3 cup reduced-fat Italian dressing, 1 (14-ounce) can drained water-packed quartered artichokes and 1 (7 1/2-ounce) jar drained roasted red peppers (coarsely chopped). Toss to mix. Serve with a LETTUCE WEDGE and BREAD STICKS. Slice the leftover CAKE for dessert. SHOPPING LIST: spiral pasta, reduced-fat Italian dressing, canned water-packed quartered artichokes, jar of roasted red peppers, lettuce, bread sticks. Comment on this Story | Printer Friendly | Send Story to a Friend | Top TUESDAY (Budget) It's easy on the budget and also tastes good, so BROCCOLI CHICKEN PARMESAN is an excellent choice for dinner. Heat 1 tablespoon vegetable oil in a nonstick skillet on medium. Add 1 pound sliced (1/4 inch thick) red potatoes. Cover and cook 10 minutes; stir occasionally. Stir in 1 (10- to 12-ounce) can drained chicken breast (or 2 cups chopped cooked chicken) and 2 cups fresh broccoli florets. In a small bowl, mix together 1 (10 3/4-ounce) can 98 percent fat-free broccoli cheese soup, 1/2 cup 1 percent milk and 1/4 teaspoon garlic powder; add to skillet. Sprinkle with 1/4 cup freshly grated parmesan cheese. Heat to boil. Cover and cook on low for 5 minutes or until heated through. Serve with MIXED GREENS and CRUSTY BREAD. PLUMS are dessert. SHOPPING LIST: vegetable oil, red potatoes, canned or cooked chicken breast, broccoli florets, canned 98 percent fat-free broccoli cheese soup, 1 percent milk, garlic powder, parmesan cheese, salad greens, crusty bread, plums. Comment on this Story | Printer Friendly | Send Story to a Friend | Top WEDNESDAY (Kids) Kids will like the mild flavor of HAM AND SWISS POTATO BAKE. Heat oven to 400 degrees. Mix together 1 (4.6-ounce) package dehydrated julienne potatoes and sauce mix (such as Betty Crocker) and 2 1/2 cups boiling water in a 2-quart baking dish. Stir in 2/3 cup 1 percent milk, 1 1/2 cups diced (leftover) ham and 2/3 cup shredded reduced-fat Swiss cheese. Bake, uncovered, 50 minutes; sprinkle with 1/4 cup plain dry bread crumbs. Bake 10 to 14 minutes more or until golden. Add CARROT STICKS and CORNBREAD MUFFINS (from a mix). Serve FRESH TROPICAL FRUIT for dessert. PLAN AHEAD: Cook brown rice for Thursday. SHOPPING LIST: packaged dehydrated julienne potatoes (such as Betty Crocker), 1 percent milk, reduced-fat Swiss cheese, plain dry bread crumbs, carrot sticks, cornbread mix, fresh tropical fruit. Comment on this Story | Printer Friendly | Send Story to a Friend | Top THURSDAY (Meatless) Try this RICE-NUT LOAF (see recipe) for a slice of flavor. Serve with SPAGHETTI, PEAS AND CARROTS (frozen) and SOURDOUGH BREAD. FRESH PINEAPPLE is dessert. SHOPPING LIST: brown rice, 50 percent reduced-fat cheddar cheese, eggs, onion, fresh carrots, Italian-style bread crumbs, walnuts, sunflower kernels, sesame seed, salt, black pepper, red pasta sauce, spaghetti, frozen peas and carrots, sourdough bread, fresh pineapple. Recipe: RICE-NUT LOAF Comment on this Story | Printer Friendly | Send Story to a Friend | Top FRIDAY (Express) Take it easy tonight and serve a frozen VEGETABLE LASAGNE. Add a packaged ITALIAN SALAD and GARLIC BREAD. Buy TAPIOCA PUDDING for dessert. SHOPPING LIST: frozen vegetable lasagne, packaged Italian salad, garlic bread, store-bought tapioca pudding. Comment on this Story | Printer Friendly | Send Story to a Friend | Top SATURDAY (Easy Entertaining) Your guests will enjoy MEDITERRANEAN COD (see recipe) for its flavor and appearance. Serve with ROASTED RED POTATOES and a ROMAINE SALAD. Add BAGUETTES. There were no leftovers when I served our guests CAPPUCCINO ICE CREAM PIE for dessert. In a mixing bowl, combine 1.4-ounce sugar-free instant chocolate pudding mix and pie filling, 1 to 2 teaspoons instant coffee granules, 1 cup 2 percent milk and 1 cup fat-free vanilla ice cream. Beat 2 minutes or until creamy and smooth. Stir in 2 cups thawed whipped topping and pour into a reduced-fat graham cracker crust. Chill 30 minutes or until firm. Slice and serve with additional topping. SHOPPING LIST: cod fillets, salt, pepper, olive oil, plum tomatoes, kalamata olives, dried thyme and basil, red potatoes, romaine, baguettes, sugar-free instant chocolate pudding mix and pie filling, instant coffee granules, 2 percent milk, fat-free vanilla ice cream, frozen whipped topping, reduced-fat graham cracker crust. Recipe: MEDITERRANEAN COD Comment on this Story | Printer Friendly | Send Story to a Friend | Top COPYRIGHT 2006 UNIVERSAL PRESS SYNDICATE. This feature may not be reproduced or distributed electronically, in print or otherwise without the written permission of uclick and Universal Press Syndicate. This Easter... More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • Irish Coffee • Italian Crock Pot Stew • Tempting Tilapia • Exotic Mushroom Tarts 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Heat and Eat) • TUESDAY (Meatless) • WEDNESDAY (Express) • THURSDAY (Kids) • FRIDAY (Budget) • SATURDAY (Easy Entertaining) Wolfgang Puck: • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH • MAKING A HUMBLE SOUP SPECIAL • AUTHENTIC AUSTRIAN PASTA Healthy Recipes by Eating Well: • Fresh Mint • Mint-Pesto Rubbed Leg of Lamb • Mojito Marinade • Iced Mint Green Tea ArcaMax Chef Recipes: • Appetizer -- Bacon Cheese Dip • Main Course -- Fish and Chips • Dessert -- Buttermilk Pound Cake • Tales from the ArcaMax Chef Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 • Cheap Thrills Cuisine for 2/23/2008 • Cheap Thrills Cuisine for 2/16/2008 The Culinary World, with Chef James: • Recipe -- Tuna Potato Croquettes • Recipe -- Hummus • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.	Quick Clicks We have the cure for "I hate my job" and... "Mondays Suck!" GOT INK? SAVE Up To 90% on Ink Cartridges 3 for 1 Pricing: Read more World Wide Data Entry Workers Needed - Work At Home. Details here Free Satellite TV On Your PC. No Monthly, No Hardware! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. New Type-At-Home program: Start earning in 30 minutes - Anyone can Why pay $90 a month for Cable or Sat.TV services? Download A TV! Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "7-Day Menu Planner" newsletter from the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
Copyright © 2008 ArcaMax Publishing, Inc. and its licensors. All registered trademarks are the property of their respective owners.

Healthy Salmon Recipes: Grilled Alaska Salmon Burgers

Chet Day presents
Healthy Salmon Recipes
Your Healthy Salmon Recipes Source
Wednesday, March 12 2008
------------------------------------------------------
Unload 9 Pounds Every 11 Days
------------------------------------------------------

The Idiot Proof Diet is designed for one reason -- to make
the scale go down dramatically. And guess what? There
are NO specific calorie limits on this diet, you may eat
until you feel "satisfied" at every meal, no matter what.
See http://chetday.com/cgi-bin/pl.cgi?idiot
Dear Newsletters,

In this issue of Healthy Salmon Recipes you'll find a
healthy recipe for...

Grilled Alaska Salmon Burgers

Before we get to the recipe, however, I want to remind you
that here at CasaDay, we only eat healthy, wild Alaskan
salmon and tuna from Vital Choice Seafood. You should visit
their website at http://chetday.com/cgi-bin/pl.cgi?salmon

------------------------------------------------------
Join Chet's Community of Healthy Salmon Eaters
------------------------------------------------------

Please forward this entire newsletter to friends and
family so they too can enjoy healthy salmon recipes.
For your free subscription to Chet's Healthy Salmon
Recipes, visit http://dayzines.com/salmonrecipes.htm

------------------------------------------------------
This Issue's Healthy Salmon Recipe
------------------------------------------------------

Grilled Alaska Salmon Burgers

1 14-3/4 oz. can Alaska Salmon (or 2 cans, 7-1/2 oz.)
2 Tbs lemon juice
1-1/2 Tbs Dijon-style mustard
3/4 cup dry breadcrumbs
1/2 cup sliced green onions
3 egg whites

Drain and flake salmon*. Combine lemon juice and mustard.
Blend flaked salmon with breadcrumbs, green onions, and
lemon juice-mustard mixture. Mix in egg whites until well
blended. Form mixture into 4 patties and cook on a lightly
oiled grill or sauté in skillet until golden brown on both
sides. Serve each burger on a bun with lettuce, tomato
slices, and condiments as desired. Makes 4 servings.

*The skin and tiny, soft bones are completely edible and
an excellent source of calcium and omega-3 fatty acids.
Simply blend skin and bones with salmon and other
ingredients.
-------------------------------------------------

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Food & Cooking Update for Tuesday March 11, 2008

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Food & Cooking Update Sponsored Stories Courtesy of ARA Content For You Tuesday March 11, 2008 Defy the Typical Caribbean Vacation Planning a dive trip to the Caribbean? Here's what you need to know. Click to Continue Comment on this Story | Printer Friendly | Send Story to a Friend | Top When is a Cow Like a Grape? Which came first, the grape or the cow? Yes, both have been around - and happily consumed by humans - for thousands of years. But when it comes to delivering an exceptionally tasteful and good-tasting culinary experience, the cow has long trailed the grape - until now. Click to Continue Comment on this Story | Printer Friendly | Send Story to a Friend | Top The Easiest Way to Preserve Family Recipes Until now, the tradition of the family cookbook has often been handwritten on note cards, hastily scribbled on napkins during family gatherings or jotted in lovingly preserved notebooks, yellowed with age. Like everything else it touches, the Internet is revolutionizing family-recipe gathering. Click to Continue Comment on this Story | Printer Friendly | Send Story to a Friend | Top Spring is Coming, Where is Your Body Going? The best way to make sure you're summer fit before the warm weather arrives is to start early. Now is the perfect time, and there are strategies to make reaching your diet goals easier than ever. Click to Continue Comment on this Story | Printer Friendly | Send Story to a Friend | Top More From ArcaMax Publishing Newsletters: Comics-- - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "Food & Cooking Update" newsletter from the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
Copyright © 2008 ArcaMax Publishing, Inc. and its licensors. All registered trademarks are the property of their respective owners.

Fwd: Healthy Salmon Recipes: Perfect Poached Salmon

Chet Day presents
Healthy Salmon Recipes
Your Healthy Salmon Recipes Source
Wednesday, March 5 2008
------------------------------------------------------
Unload 9 Pounds Every 11 Days
------------------------------------------------------

The Idiot Proof Diet is designed for one reason -- to make
the scale go down dramatically. And guess what? There
are NO specific calorie limits on this diet, you may eat
until you feel "satisfied" at every meal, no matter what.
See http://chetday.com/cgi-bin/pl.cgi?idiot
Dear Newsletters,

In this issue of Healthy Salmon Recipes you'll find a
healthy recipe for...

Perfect Poached Salmon

Before we get to the recipe, however, I want to remind you
that here at CasaDay, we only eat healthy, wild Alaskan
salmon and tuna from Vital Choice Seafood. You should visit
their website at http://chetday.com/cgi-bin/pl.cgi?salmon

------------------------------------------------------
Join Chet's Community of Healthy Salmon Eaters
------------------------------------------------------

Please forward this entire newsletter to friends and
family so they too can enjoy healthy salmon recipes.
For your free subscription to Chet's Healthy Salmon
Recipes, visit http://dayzines.com/salmonrecipes.htm

------------------------------------------------------
This Issue's Healthy Salmon Recipe
------------------------------------------------------

Perfect Poached Salmon

Prep time: 30 minutes
Source: Adopted from Dr. Weil.com

Salmon filets (allow 6 ounces per person)
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
2 slices lemon
Several sprigs of parsley
6 bay leaves (Turkish, or 1/2 of a California bay leaf)
Salt to taste
1 cup dry white wine
Juice of half a lemon

Cut the salmon filets into individual portions if
necessary.

Place in a large skillet the carrot, onion, sliced celery,
lemon, parsley and bay leaves.

Add the fish, cold water to cover, salt to taste, the wine
and the lemon juice. Bring the water to a boil, uncovered.

Adjust heat to simmer and let fish cook for 5 minutes.

Turn off the heat and leave fish undisturbed for 10
minutes. Then remove it carefully to a serving platter;
the salmon will be perfectly done. It is delicious served
either hot or cold.

Nutrients per serving:
Calories: 245.3, Protein: 36.3 grams, Fat: 10.0 grams,
Saturated Fat: 2.1 grams Monounsat Fat: 3.6 grams,
Polyunsat Fat: 3.3 grams, Carbohydrate: 0.0 grams Fiber:
0.0 grams, Cholesterol: 75.6 mg, Vitamin A: 168.0 IU,
Vitamin E: 1.1 mg/IU Vitamin C: 1.7 mg, Calcium: 60.5 mg,
Magnesium: 52.1 mg
-------------------------------------------------

Dayzines.com and Newsletter Content
Copyright © 2007 by Chet Day

Chet Day
Health & Beyond Online
P.O. Box 755
Earl, NC 28038-0755

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Deep Fried Potato Dumplings

Deep Fried Potato Dumplings (Batata Vada)

Cooked potatoes tossed in spices, dipped in a chickpea batter and deep fried. Served piping hot with ketchup or green chutney.

 

Serves: 4 

Cooking time (approx.): 16 minutes + to deep fry

Style: Indian Vegetarian

 

1  tablespoon(s) oil 4  green chillies chopped fine 4  flakes of garlic crushed well 4  large potatoes ½  teaspoon(s) turmeric powder salt to taste 4  tablespoons chopped coriander leaves

For the batter: 2  cup(s) bengal gram flour (chickpea flour or besan) 1  teaspoon(s) red chilli powder a pinch of soda bi-carbonate and asafoetida powder salt to taste oil to deep fry

1. Cook the potatoes in a large pot of water for about 10  minute(s) or till done. Cool, peel and cube them.
2. Heat the oil in a pan. Add the green chillies and crushed garlic. Fry on medium heat for about 2  minute(s) or just till the raw smell of the garlic is gone. The garlic should remain white in color.
3. Add the potato cubes, half the turmeric powder and salt to taste. Mix well whilst mashing half of the potatoes with the back of the ladle on medium heat for about 4  minutes. Put off the flame and let cool. Mix in the coriander leaves. Make lemon-sized balls.
4. To make the batter, mix together the gramflour, red chilli powder, remaining turmeric powder, soda bicarbonate, asafoetida powder and salt to taste with water just enough to make a thick batter. Dip each ball in the batter and deep fry in hot oil in batches on medium flame till light golden brown in color. Remove onto a paper towel.

TIPS:

• Potatoes can be pressure cooked to save on time.
• Chillies can be increased or decreased as desired.

Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup.

 

 

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Coconut Chutney (nariyal chutney)

Coconut Chutney (Nariyal Chutney)

Grated coconut combined with spices makes for an exciting dip (called Chutney in India) with snacks.

 

Serves: 4 

Cooking time: 2 minute(s)

Style: South Indian Vegetarian

 

4  tablespoons grated coconut

2  teaspoon(s) bengal gram (chana dal) roasted

1" piece ginger peeled and chopped

4  tablespoons fresh coriander leaves chopped

4  green chillies chopped

1  teaspoon(s) each of mustard seeds and black gram (udad dal)

½  teaspoon(s) asafoetida powder

4  curry leaves

1  red chilli(es) broken into bits

2  tablespoon(s) oil

lemon juice and salt to taste

1. Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
2. Heat the oil in a pan on medium level for about 2  minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
3. Add salt and lemon juice to the chutney.

 

Serve at room temperature with: Spicy Semolina (Khara Rava) or any other snacks of your choice.

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