WHAT'S COOKING
SUNDAY
The latest edition of the “Readers Digest" has an interesting article on Cinnamon. It is used to add flavour to a wide variety of food and drinks. It is a staple ingredient in savoury dishes from the Middle East, India and Malaysia. Used in baking to create sweet treats, and sprinkled in drinks such as Chai Tea, and Mulled Wine and also to preserve meats because of its anti-bacterial properties. It can support blood sugar management in people with Diabetes. Used in Ayurvedic medicine to treat flatulence, and relieve digestive discomfort. It contains antioxidants with antiinflammatory effects and is a good source of fibre.
MONDAY
From the “Sunrise” magazine (a magazine for Seniors), I learnt the following facts. Both stalks and leaves of Celery are edible. A great addition to stir-fries and soups. It has a tart and tangy flavour. It goes well with roast ham. Coriander leaves bring a citrussy flavour to foods. Indispensable in Buriyani. Add to any Pasta dish. Mint is used to garnish cold drinks, and also as a sauce for meats. Parsley is used in soups, sauces and salads.
TUESDAY
I came across this hint in an old Readers Digest, and tried it. To polish silver jewellery : Boil some potatoes. Remove the potatoes. Place your silver ware in the potato water. Let it sit there for one hour. Remove and wash it. The tarnish should have disappeared.
WEDNESDAY
Recipe for Kesari, an Indian sweet dish. Roast one teacup rulang (Semolina) in one tblsp margarine with a few sultanas and and a few cadjunuts (chopped). keep aside. In nonstick pan, pour in two and a quarter cups water and let come to a rolling boil. boil for a minute or two. Add a pinch of salt, and cardamom powder. Add one cup sugar, 50gm margarine (about 4 Tblsp) and the roasted rulang. Keep stirring on low fire till it thickens and leaves sides of pan. If necessary, add more margarine. Pour into a flat dish and leave to cool. Cut into diamond shapes.
THURSDAY
Do you know why a yeast dough has to be left awhile to be “Proved”?
The yeast, being a form of plant life, grows on the sugar and in the liquid and warmth of the dough. The sugar causes fermentation and produces gas (carbon di-oxide) and alcohol in small bubbles. When oven heat is applied, the dough rises.
FRIDAY
Some interesting facts about Garlic.
The Egyptians first discovered garlic’s purifying qualities. It helps the body’s natural defences by fighting bacteria effectively. It helps in maintaining a healthy heart and circulation. these special qualities have been attributed to a substance called Allicin produced by all garlic when crushed.
SATURDAY
These words speak for themselves.
“Charm is a sort of bloom on a woman. If you have it, you don’t need to have anything else, and if you don’t have it, it doesn’t much matter what else you have.” james Barrie.