Olive oil dip

Garlic dip G      Toasted brown breadGarlic herb dip bread fingers

A dip can be prepared with sour cream, hung curd, olive oil, softened cheese, and/or mayonnaise with herbs and spices added.A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, and falafel. Unlike other sauces, instead of applying the sauce to the food, the food is typically put, dipped, or added into the dipping sauce (hence the name). Dips are commonly used for finger foods, appetizers, and other easily held foods. Thick dips based on sour cream, crème fraiche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d’oeuvres and are thinner than spreads which can be thinned to make dips. Dip is a very widespread food, and various forms of dip are eaten all over the world. People have been using sauces for dipping for thousands of years.

Hi friends! Dip:A mixture of ingredients that complements other foods such as raw vegetables, chips, or toast, which are dipped into it. Enjoy this yummy dip on toasted bread fingers.

Ingredients:

  • 6 tablespoons oil extra-virgin olive oil
  • 1 1/2 tablespoons vinegar ( I used apple cider)
  • 1/2 tsp salt
  • 1/2 sp sugar
  • 1/2 sp Oregano
  • 1/2 tsp black pepper , freshly -ground
  • 9 cloves of garlic, minced

Method:

Step 1.

In a bowl take olive oil, vinegar, salt, sugar , oregano and pepper whisk all ingredients together in a in a small bowl.

Step 2.

When the mixture starts thickening add minced garlic and whisk some more.

Step 3.

Let the mixture stand for five minutes to rehydrate dried herbs and blend flavors. Mix again and use the delicious dip on toasted bread fingers( toast a brown bread slice in a sandwich toaster, cut into fingers). spread the dip on the fingers or dip the fingers and eat.

Health Benefits of Olive Oil & Bread

Eating fresh whole grain bread dipping in extra virgin olive oil as a side dish with dinner or as a light healthy snack or appetizer can provide health benefits such as:

  • A Healthy Cardiovascular System
  • Reduction in Strokes, Heart Attacks, and High Blood Pressure and Cholesterol
  • Natural Inflammation Relief
  • Younger Youthful Skin, Nails and Hair
  • A Stronger Healthy Immune System
  • Natural Prevention Against Certain Types of Cancers such as Digestive, Respiratory, Brain and Reproductive Kinds
  • Keeps the Mind Healthy and Strong by Enhancing Memory and Reducing Oxidative Stress

Ref.http://www.naturalnewsblogs.com/bread-dipped-extra-virgin-olive-provides-outstanding-health-benefits/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Mawa Gujiya

Mawa Gujia

Mawa Gujiya

Mawa/Khoa
Khoa is a dairy product widely used in South Asian cuisine of India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. Wikipedia
 Region or state: Indian subcontinent

Hi friends! An all time favorite and delicious snack you can have round the year and not only for Holi!

Preparation Time : 20 minutes

Cooking time : 15 minutes

Provides : 18 Gujias

Cuisine: Indian

Course: Indian desserts

Type: Dumpling

Level Of Cooking: Easy

Ingredients:

  • 2 cups all purpose flour/ maida
  • 250 gms Khoya/mawa , grated
  • 1/4 cup Ghee / olive oil
  • 10 almonds, coarsely powdered
  • 12 Cashew nuts ,coarsely powdered
  • 12 Pistachios, coarsely powdered
  • Oil for deep frying
  • 1/4 cup milk
  • 6 Green cardamoms, powdered

Method :

Step 1.

Dough for Gujia Pastry:

Sift the flour into a big mixing bowl, rub 1/4 cup ghee / olive oil into the flour with your finger tips till the mixture resembles breadcrumbs and knead into a firm dough with milk. Cover with a damp kitchen napkin and leave to rest for at least half an hour.
Step 2.

For the filling:

Heat a non-stick pan add the grated khoya/ mawa and Sauté the khoya/ mawa over medium heat till it looks slightly fried. Mix in the sugar, cardamom powder, almonds, cashew and pistachios.

Step 3 .

Take off the heat and when it cools, and divide into eighteen equal portions.

Step 4.

For Gujias:

Divide the dough into eighteen equal portions and shape into balls. Roll out into thin rounds, like a puri.

Step 5.

Place one portion of the stuffing on one half of the rolled round /puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Either cut off the edge with a fancy cutter or pinch the edges with the tip of a fork to make a design.

Step 6.

Make all the gujiyas in this way. keep aside

Step 7.

Heat sufficient oil in a wok /kadahi. To check if the oil is ready for frying, put a tiny piece of dough in it. If it comes up at once, add gently slide in a few gujiya at a time. Add as many gujiyas as fit in comfortably and deep-fry for five to six minutes.

Step 8.

Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent kitchen paper towel , cool and store in an airtight container when completely cold.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

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Tomato Paneer

tomato paneer 3

Hi friends! Cottage cheeses chunks in tomato gravy with mild spices, tossed together in olive oil.

Preparation Time : 10 minutes

Cooking time : 25 minutes

Servings : 6

Cuisine: North Indian

Course: Main Course

Level Of Cooking: Easy

Ingredients :

  • 250 grams Paneer /cottage cheese
  • 8 medium size tomatoes, pureed
  • 1/2 cup Fresh cream
  • 1 tsp Cumin seeds
  • 1/4 tsp Asafoetida / heeng
  • 2 green chillies , made into paste
  • 1/2 tsp turmeric powder
  • 1/2 nutmeg / jayaphal, powdered
  • 1tsp Sugar
  • 1/2 tsp Garam masala
  • 8 green cardamoms , powdered
  • 1 tsp or /Salt to taste
  • 2 tbsp Olive oil

Method :

Step 1

Cut paneer/cottage cheese into small cubes fry the cubes in a non stick pan lightly. Cut tomatoes and puree in the blender, keep aside.

Step 2

In a non stick pan heat oil, add asafoetida fry till slightly pink, put cumin seeds when it starts crackling add turmeric powder, nutmeg powder, sugar, salt and mix well sauté for a minute.

Step 3

Add tomato puree, green chilli paste, and mix well bring it to a boil. Lower the heat and cook till the oil surfaces.

Step 4

Add cottage cheese pieces and fresh cream. Sprinkle cardamom powder, mix well. Let the mixture come to boil. Switch off the stove. Serve hot with any Indian bread of your choice.

Note: After adding cream do not cook for long period, over cooking alters the texture and taste of the dish. Nutmeg goes well with certain types of savory dishes like cheese dishes etc.

Paneer is a type of cheese. It is the Indian name for cottage cheese. Paneer, unlike other cheeses, has not been matured and it is rather bland. Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. The milk is curdled using some combination of rennet (or rennet substitutes) and acidification.Bacteria acidify the milk and play a role in defining the texture and flavour of most cheeses. There are hundreds of types of cheese.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Rice with Lentil/Khichdi

Khichdi Moong DalMoong dal khichdi

Moong dal khichdi is a very basic and healthy food. Every house hold has their own recipe for khichdi. At my home khichdi was made with split moong dal and rice. Khichdi is probably India’s most popular version of the rice dishes. It is eaten when one is sick, has an upset stomach, needs some comfort food or wants to eat light yet filling. Every household makes khichdi and the taste and style of cooking may differ depending on the way it is prepared and ingredients used. But a basic khichdi is usually made from white rice, yellow, green or split moong dal and topped with some ghee. All these heal and soothe our digestive system. But khichdi is more than just a comfort food. It has numerous other benefits for our body.There are a variety of ways to make khichdi. Here is one  popular way of making khichdi:

Recipe will serve:

Ingredients:

  • ½ cup basmati rice
  • ½ cup moong dal / green gram lentil husked
  • 1 tbsp clarified butter (ghee) / or Olive oil as suitable
  • 1 tsp cumin seeds /jeera
  • 1/8 tsp asafetida /hing
  • 1/2 tsp black pepper powder
  • 1tsp salt
  • 2 1/2 cups water

Method:

Step 1.

Wash and soak the rice and moong dal in about four cups of water for at least 15 minutes. Drain the water and set aside.

Step 2.

Heat the clarified butter in a heavy bottom pan over medium high heat. When ghee or oil is moderately hot, add cumin seeds, when it starts spluttering, add asafetida.

Step 3.

After the asafetida is slightly pink in colour, add soaked and drained rice and dal, salt and water stir.

Step 4.

Let it come to a boil, reduce the heat to low flame, cover and cook for approximately 8-10 minutes.

Step 5.

Turn off the heat and wait for 7-8 minutes before opening the pan.

Step 6.

Mix the khichdi well, dal and rice should be very soft. Serve hot pouring hot butter over the khichdi.

Note: Papdam, pickle, yogurt and are very good accompaniments to the khichdi.

Khichdi – 4 reasons why it is more than just comfort food!

Wholesome meal: Khichdi is a balance of carbohydrate and protein. Moong beans additionally are a good source of dietary fibre, vitamin C, calcium, magnesium, phosphorus and potassium. It has all the 10 essential amino acids, making it a complete protein. Freshly-cooked khichdi eaten with pure cow’s ghee provides the right amount of macro-nutrients, complex carbohydrate, protein and fat. Adding vegetables to it makes it a complete meal.

Gluten-free: People who suffer from gluten sensitivity or celiac disease, cannot process gluten which is storage protein found in certain grains like wheat, rye, barley. But they can opt to eat khichdi on a few days as it packs enough nutrition and yet is light and gluten-free. Many people who aren’t suffering from this disease also opt for gluten-free food as a lifestyle change. They too can eat khichdi.

Balances dosha: This dish can be served any time of the day. It is known for its ability to detoxify the body and balance the three doshas – Vatta, Pitta, Kapha. It is a tridoshic food which has a calming effect on the body and is a staple of an Ayurvedic diet. A delicious and nourishing dish of rice, moong cooked with ghee, salt and haldi (turmeric), adding the balance of  basic elements – earth and water for increasing energy and immunity, fire for stimulating digestive enzymes.

Easy to digest: Khichdi is soothing for the intestine and helps in settling an upset stomach when eaten with curd. (Read more benefits of curd). For babies and elderly, it is a hearty meal packed with nutrients and easy to digest as both have slow metabolism and their digestive strength is weak too.

Ref. http://www.thehealthsite.com/fitness/khichdi-4-reasons-why-it-is-more-than-just-comfort-food-k214/