Best of 2008 - Recipe Collection

Time flies faster than you think, and its already time to bid farewell to 2008, and welcome the New year with open arms and loads of dreams and aspirations. This has indeed been a very eventful year for us, both professionally and personally, and 2008 is definitely one of our most memorable years. I'm not going to bore you with details about why it is so, but I would surely like to thank all of you, my blogosphere friends, my readers, subscribers, silent followers and the enthusiastic commentors who keep Fun and Food a cheery place for food-lovers from around the world! This year also saw the launch of Fun and Food Cafe, and thanks for showering your love and support for the new baby just as you have shown to my blog; I'm happy and proud to see that FFCafe has started attracting more traction than I hD expected.

You might have seen a tiny drop in the number of posts on this blog, but that is just because I have enveloped the doctrine that Quality is indeed better than Quantity, at least as far as Food goes - so as personal life gets a bit more demanding, I shall promise to keep delivering good food, nutrition advice and keep sharing all my ideas with you here as well as at Fun and Food Cafe - so keep reading for there's lots more coming in the New Year!

And now, without further ado, here are some of my favorite 2008 Recipes and Articles. Just a recap for those who need a few ideas as you still indulge in the holiday season. I hope you enjoy these recipes as much as we did! Off this goes to Srivalli, who's hosting the Best of 2008 event this month!

Best of 2008 - Savory Tidbits
Spicy Tomato & Bell-Pepper Rice
Paneer & Sun-Dried Tomato Muffins
Instant Microwave Khandvi(Suralichiwadi)
Vegetarian Zucchini Crab Cakes
Spinach Fettucini with Garlic & Cherry Tomatoes
Moong Dal Kachori (basket kachori)
Cheese Ravioli with Tomato-Basil Cream Sauce
Gujarati-Style Handvo - Vegetable Cornmeal Cake
Tri-Colored Dhokla Sandwich
Vegetarian Schezwuan Hakka Noodles

Best of 2008 - Curries & Gravies
Kashmiri Dum Aloo
Hyderabadi Baghare Baingan
Tandoori Paneer Tikka with Mango Dressing
Stuffed Bell Peppers (Bharoni Shimla Mirch)
Mixed Vegetable Korma
Paneer Butter Masala
Bhindi Masala with Peanuts & Coconut
Lauki(Ghiye) ke Kofte

Best of 2008 - Desssert Recipes
Chocolate Nutella Cookies
Fudgy Mocha Pistachio Brownies
Spiced Apple Bread Recipe
Layered Chocolate Cake with White Frosting
Baked Strawberry Dessert Pudding
Moist Espresso Kahlua Brownies
Chocolate Banana Bread
No-Bake Mini Cheesecakes
Raspberry Jelly Swiss Roll Cake
Rasgulla - Traditional Bengali Sweet
Panna Cotta with Balsamic Strawberries
Mango Cake with Streusel Topping

Wish you all a wonderful and joyous 2009. May you be blessed with health and happiness, and of course, good food!:)

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Whey Protein & Its Role in your Diet

Being a vegetarian since birth, a lot of people ask me how I fulfill the need of proteins in my diet. Do I use protein powders? Well, as most other vegetarians, getting enough protein into our system just by means of diet can be a bit of a challenge, especially if you are trying to gain or lose weight and are on a special fitness regime. I have used protein shakes while following diets, so I'm going to try to address a few basic points about protein isolates, especially whey protein, and what role they play in your daily life.

Protein Powders have long been associated with Bodybuilding, as they are primarily used by those who like to build muscles and beef up their bodies through heavy weight-lifting and exercise. However, protein powder is not just for bodybuilders or those hoping to bulk up and become macho!

A human body needs daily protein because that is what muscles and tissues are built from, and there is no place where the body can store extra protein. The need for adequate protein in the human body is second only to the need for water. Research has proved that ingesting protein powder every day can boost your immune system, speed up recovery of wounds after surgery or injury, and promote healthy skin, all this by increasing muscle strength and development.

Types of Protein Powders
Protein powders are made from four basic sources - Whey (from milk), Egg, Soy and Rice(vegetable protein). Just like any other supplements available in the powder form, Protein powders can contain one or more of the above protein forms processed into the powdered form, so its easy to mix and incorporate into your food. Adding them to water or milk and ingesting it as a protein Shake is one of the most preferred choices!

Importance of Whey Protein
Out of all of these protein supplements, whey protein has the highest biological value as it gives you more usable gram of amino acids than the other forms. It is recommended to consume between 1 and 1.5 grams of quality protein per pound of body weight each day. Just make sure you divide your total protein consumption into 4-5 meals per day, which ensures create an anabolic effect, that build more muscle and burns more fat.

Lots of people consider using Whey Protein Isolates to compensate for the protein deficiency in their diet. Whey Isolate contains around 90 - 96% protein; this process has more of the lactose and fat content removed from the powder, so you get a higher quality protein. Talk to a nutritionist to compare the different types of Whey protein forms, like Isolates vs Concentrates, or a blend of both. Athletes and bodybuilders need a higher level of protein for faster muscle build-up and hence their needs would be different than an average person. Your trainer or nutritionist can guide you through the process and help you choose what's right for you.

For beginners, here is an excellent writeup on understanding Whey Protein. As a part of my diet and exercise plan, I've used Whey Isolates in the form of protein shakes as there's no way I could get the recommended daily intake by means of cereals, pulses and vegetables. And personally, I would recommend the Optimum brand protein powders for quality. However, if you are just an average individual with no special fitness plan, you can easily get your protein from natural sources like fish and seafood, dairy products like milk, cheese and yogurt, beans, lentils, soy, eggs, lean red meat, etc. However, make sure you do not go overboard than your required protein intake, as excess of anything is poison!

I hope this simple writeup helps you understand the importance of Protein in your diet, understand the different forms of proteins available, especially Whey (vegetarian protein), discuss your options with a nutritionist and choose the one that's right for you. There's no reason to sacrifice your health, even during the holiday season!

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Low-Sodium Diet Benefits

Human blood contains about 0.9% salt (sodium chloride), and this salt ratio is important for a healthy metabolism, and to maintain the electrolyte balance inside and outside of cells. This appears to be a very insignificant amount, and yet, for those who've experience blood-pressure problems, obesity and several other hypertension-related issues, we know this isn't something to be ignored! Especially as the trend changes towards eating more junk-food rather than balanced home-cooked meals, it becomes even more compelling to watch your sea salt intake, and make sure your salt-to-water ratio is maintained correctly. There are a lot of benefits of switching to a low-sodium diet. Its safe, and will prevent most health problems, and best of all, it's not too hard to follow!

Salt can make your blood vessels and body tissues swell and fill with fluid. This puts an extra strain on your heart and can increase blood pressure, causing Hypertension.

We've all known for some time that people with hypertension can lower their blood pressure by reducing the sodium in their diets. What we didn't know was whether, by consuming less salt sea(sodium chloride, the main form of sodium in the diet), these folks would also lower their risk of heart attacks. Well, recent studies have shown that this is indeed true in most cases, as can be said by the experiments conducted by John Hopkins University, in which candidates having pre-hypertension (diastolic pressure between 80 and 89 mm Hg and a systolic pressure less than 140 mm Hg) were subjected to a low-sodium diet; the results showed that these people faced 30 percent less chance of heart attacks and strokes, angioplasty, and coronary artery bypass later in their lives - similar results have also been published by the British Medical Journal.

However, it is important to know that the results did not prove whether sodium restriction will either lower blood pressure or decrease the number of heart attacks and strokes in people who have neither hypertension nor prehypertension.

Yet, as a writer for a health blog, I believe that Prevention is always better than Cure - you don't have to drastically reduce your salt intake if you do not suffer from Hypertension. But being an Indian, I know its very easy to slip some extra salt into your diet without realizing it. A serving of Ketchup, some salt on your fries, a pinch of salt in your cake where you don't need it all, or regular intake of soy-sauce based food are just a few ways that you can get more sodium into your system than required!

My grandmother has Hypertension, and though her doctor has banned all salt from her diet, at 76, its hard for her to exercise control unless forced to! My mom has started showing signs of high blood pressure too, and seeing her have to pop a pill a day, I'm more inclined to restrict my sodium/salt intake rather than face medication prescribed for life!

Even if you are not a big health fellow, its a matter of educating yourself and your loved ones, and taking things in control. A little less salt will never make your food un-tasty, but a little more than required that goes into your system can create troubles for life.

A low sodium diet(less than 1500 mg per day) is certainly recommended if your blood pressure is higher than normal, 120/80 millimeters of mercury (mm Hg); For others, moderate sodium restriction(2300 mg per day) is beneficial, erring towards eating lower rather than more. Here is a great list of low-sodium foods if you are looking for alternatives. A few simple changes in life will go a long way in preventing Hypertension and other Heart-related diseases. Talk to your doctor about this and take the first step towards a healthier you!

Note: The author is not a licensed nutritionist or doctor. Please take this article as a reference read only, and not as a medical advice.

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Mixed Fruit Jello Cupcakes

Kids love sweet treats, but its the responsibility of parents to watch what they eat, and how much, so we can prevent childhood obesity. Everyone knows the importance of eating at least 2 servings of fruits per day, and here's an innovative way to get your kids to eat fruits, and enjoy then too! These Mixed Fruit Jello Cupcakes are very easy to make, and extremely versatile. I've made mine using POM juice, cranberries, pineapple, mango and some chopped nuts. And the most important thing, these all natural fruit cups contain less than 2 tbsp of sugar! So, these low-sugar, high antioxidant, high vitamin-C treats are perfect for your kids, and your maternal instincts!

This is my contribution to the MM-Low Sugar Treats event that we are proudly hosting over at The Daily Tiffin this month!

Ingredients
2 cups POM juice
1 cup Kerns Mango-Pineapple juice
1 pkg JELL-O Raspberry Flavor Gelatin
1/2 cup craisins
a handful of chopped walnuts and pistachios

Method
Boil the 2 cups of POM juice till it starts to bubble. In another bowl, take the mango-pineapple juice and sprinkle the gelatin over it. Let stand for about 1 min, and allow the gelatin to bloom.

Now pour the warm POM juice into this bowl and stir well to mix the gelatin. Add the craisins and chopped nuts.

Line a muffin pan with paper liners. Pour the juice mixture into each cup, about 1/2 to 3/4 full. Sprinkle with some more nuts if needed. Then refrigerate it for at least 3-4 hours, until the Jello sets.

Before serving, remove the paper liners and serve the delicious and healthy Mixed Fruit Jello Cupcakes - an ideal treat any time of the day!

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5 Basic Frosting Recipes

As all of you start preparing for Christmas, cookies, cakes and holiday treats become common in every kitchen, and what makes most of these foods really attractive is the icing or frosting that goes on these cakes and cookies to deck them up! I'm not so much of a Frosting person, as I find it really sweet, but festive times call for festive efforts, and I give myself some leeway to dabble with some frosting recipes, trying to create artwork on my holiday desserts! So, to add more color and sweet flavor to your holiday cooking, I thought I'd share with you some Basic Frosting recipes that can be easily modified to suit your style!

Pictured above is one of my first fully-frosted cakes that I decorated in my cake-decorating class. As you can see, it is pretty primitive - it uses Buttercream Frosting in different consistencies. This works best for cakes, along with Chocolate frosting. The Cream cheese frosting is greta for cheese-cakes, cupcakes or smaller desserts, while the Royal icing is preferred for decorating cookies. And now, off to the Frosting Recipes!

Buttercream Frosting
(recipe source - Wilton; Yield - 3 cups)
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar
2 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Chocolate Frosting (Eggless)
(recipe source - Epicurious; Yield - 2 cups)
1/2 cup unsalted butter at room temperature
3 cups powdered sugar
3 tablespoons cocoa powder
4 tablespoons heavy cream
1 teaspoon vanilla

In a work bowl with an electric mixer, cream the butter. Sift the sugar and cocoa powder together and gradually add to the butter, beating well after each addition. Add the cream and vanilla and beat until well blended and fluffy.

Cream Cheese Frosting
(recipe source - Kraft Foods; Yield - 2-1/2 cups)
8 oz. Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 teaspoon vanilla
4 cups (about 16 oz.) powdered sugar, sifted

Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until well blended after each addition. Adjust sugar quantity to your liking, and beat until light and fluffy.

Royal Icing
(recipe source - Joy of Baking; Yield - 3 cups)
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Note: This is the best icing for decorating cookies

Vegan Chocolate Frosting
(recipe source - About.com; Yield - 2 cups)
2 cups organic powdered sugar
1/4 cup (1/2 stick) dairy-free soy margarine, softened
1/4 cup plain unsweetened almond milk or soymilk
3/4 cup unsweetened pure cocoa powder
1/2 teaspoon vanilla

In a medium-large mixing bowl, using an electric hand mixer, cream the powdered sugar with the soy margarine until mixture is thick but well combined. Add the almond milk, cocoa powder and vanilla, and continue to mix until smooth.

These basic frosting recipes can be modified to suit your style and flavor - most of them can be adapted to incorporate your choice of flavor by adding a teaspoonful of essence - coconut, orange, mint, almond are a few nice suggestions, but you can customize these recipes as you choose. Add a tinge of food coloring to make colored frosting, and celebrate the festive holiday season in style! For more tips, here's an article on How to Frost a Cake in 5 Easy Steps!

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Vegetable Korma

Vegetable Korma is a favored curry recipe in Southern India, and as all kind of cuisine gets global, people all over the country have started enjoying the taste of this delicious and nutritive coconut-based curry. It is indeed a wonderful way to savor a generous serving of mixed vegetables - loaded with potatoes, peas, beans, cauliflower, carrots, and flavored with a thick paste made from coconut, poppy seeds, tomatoes, onions and Indian spices, the Mix Vegetable Korma is a filling meal when served with Parathas and/or Jeera Rice.

Ingredients
Makes about 4 servings
1 cup finely chopped green or string beans
1 cup finely chopped carrots
2 potatoes, finely chopped
1/2 cup shelled green peas
1 large tomato, chopped
Salt to taste
1 tablespoon ghee
A few bay leaves
1/2 bunch of coriander leaves (to garnish)

Wet Paste
1/2 cup coconut, grated
6-8 green chillies
1 small onion, chopped
A piece of fresh ginger
1/2 teaspoon ground turmeric
1 small bunch of coriander leaves
A little water

Dry Masala
1 tablespoon aniseed
A small piece of cinnamon bark
6 cloves
2 cardamom pods
1 tablespoon poppy seeds
** you can use regular Garam masala instead of freshly ground spices

Method

Paste: Place the grated coconut, green chillies, chopped onion, ginger, ground turmeric and coriander leaves in an electric blender or food processor, adding only a little water. Blend ingredients to a fine paste. Set aside.

Masala: Place the aniseed, cinnamon bark, cloves, cardamom pods, and poppy seeds in a heavy saucepan. Dry-roast spices until they give off a strong aroma. Grind to a fine powder in an electric blender or food processor. Set aside.

Place the finely chopped green beans, carrots, and potatoes in a heavy saucepan, add 1 tbsp ghee to it. Roast the veggies a little, then Add sufficient water to just cover the vegetables, and a pinch of salt. Cover pan with a lid, and cook until the vegetables are tender. Now add the green peas, chopped tomato and more salt to taste. Simmer for 1-2 minutes.

Take another small pan, add 2 tsp oil, and roast the onion paste for a couple mins, just so the raw-onion smell goes away. Now add this paste to the boiled vegetable mixture. Mix and add in the masala powder. Stir the korma thoroughly once more. Serve the hot Vegetable Korma with Naan or Parathas!

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