MOZZARELLA

MOZZARELLA

Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffalos herded in very few countries such as Italy and Bulgaria. As a result, most of the Mozzarella cheeses available now are made from cow's milk.An Italian Traditional Specialty Guaranteed (TSG) food product, Mozzarella cheese is not aged like most cheeses. It is eaten fresh and within few hours after it is made.

Fresh Mozzarella cheese is one of those easy-to-make-at-home cheeses used while making variety of recipes, including salads, meats, seafood, and vegetables.

Other types of Mozzarella:
Mozzarella di Bufala, also known as 'buffalo mozzarella', is made from domesticated water buffalo milk.

Mozzarella Fior di Latte is produced from fresh, pasteurised or unpasteurised cow milk, while Low-moisture mozzarella is made from whole or part skimmed milk. And last, but not least, Mozzarella affumicata is a smoked variety of Mozzarella.

RECIPE OF THE DAY

PEPPERONI PIZZA QUESADILLA

Ingredients:
1 Italian herb flatbread
2 Tbsps. pizza sauce
1/3 cup shredded Italian cheese
1/8 tsp. dried basil
5 slices of pepperoni

Instructions:
Spread the pizza sauce over entire flatbread, then sprinkle about 2 tablespoons of the cheese and basil on one side and cover with pepperoni slices. Add the remaining cheese on top and fold the bread. Cook over medium-heat for about three minutes on one side, then another minute after flipping.

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SPICES

SPICES

Cardamom

Indigenous to the land of the Malabar Coast in India, this spice belongs to the ginger family of spices and is the third most expensive spice in the world, mainly because it is hand-harvested and requires a lot of manual work. While the green cardamom has a mild and light eucalyptus tone to it, the black cardamom is spicy, smoky and generally used only for its seeds. The most common use for cardamom is to enhance the flavor of tea and puddings.

Turmeric

Another spice belonging to the ginger family, turmeric is probably the most commonly used spice in India. Turmeric was predominantly used as a dye and in Siddha medicine for thousands of years. Derived from the roots of Curcuma Longa, a leafy plant native to India, turmeric has an earthy consistency, and a warm aroma and taste. Mainly used for its flavor and color, turmeric also has antiseptic qualities and is therefore used for its health benefits as well.

Saffron

Saffron is the most expensive spice in the world. Originating in Kashmir and derived from the stigma of crocus flowers, saffron is believed to be more valuable than gold. The most striking feature of this spice is its pungent, honey-like aroma. The deeper the color of saffron, the purer it is. It is often used after being soaked in water or milk, which softens its strong aroma and taste.

Cumin

Cumin derives from the parsley family and is used to add a smoky note and a robust aroma to most Indian curries and vegetables. Fried in its dry form and roasted before use, cumin seed is usually the first spice added while cooking Indian dishes. It is also dry roasted and converted to powder before being added to dishes like pudding and buttermilk. It is used to flavor rice, stuffed vegetables, many savory dishes and curries. Since it burns easily and can become overpowering, it is used sparingly.

Asafoetida

Derived from the resin taken from plants within the parsley family, asafoetida is usually added to hot oil before all other ingredients. It is valued for its truffle-like flavor and roasted garlic aroma, and is used as a condiment and flavoring agent in Indian food. It is famously used as a main ingredient in the Indian snack, chewer. Grown predominantly in Kashmir and in some parts of Punjab, asafoetida is very useful for its anti-flatulence properties!

Cinnamon

Cinnamon, widely used in Hyderabadi Biryani, is a sweet-tasting spice with a warm and woody aroma. These properties make it a great ingredient to be used in cakes and desserts. Apart from adding flavor to food, cinnamon also has various health benefits; thought to help prevent cancer and lower blood pressure. It is predominantly grown along the Western Ghats of Kerela and Tamil Nadu. While the origins of this spice can be traced back to India, it is also native to Sri Lanka.

Coriander

Coriander is a member of the parsley family, and its seeds are oval in shape, ridged, and turn from bright green to beige when ripe. This spice tastes sweet and tangy, with a slightly citrusy flavor. This omnipresent spice is probably the oldest in the world and is widely grown in the states of Rajasthan and Madhya Pradesh. Widely used, coriander seeds are also used as an alternative to salt.

Mustard Seeds

In Indian cooking, brown mustard seeds are more commonly used than the black mustard seeds. These seeds can be fried whole in order to flavor oil that is then used for cooking raw food. This favored oil can also be used as a garnish. While the seeds are native to Rome, the earliest reference to their use are in stories of Buddha, where he uses these seeds to save a boy’s life.

 

Red Chili Powder

Red chili powder is made from the seeds of red chilies. Being the hottest part of the chili, the powder is exceptionally strong and used in small quantities. Originating in the Americas, the powder was introduced to India by the Portuguese and has since become an integral part of Indian cooking. The chili is also used in its whole form in various South Indian curries.

RECIPIE OF THE DAY

Cran-Apple Salad

Ingredients

·         1 can (14 ounces) whole-berry cranberry sauce

·         1 medium unpeeled tart apple, diced

·         1 celery rib, thinly sliced

·         1/2 cup chopped walnuts

Directions

• Combine the cranberry sauce, apple and celery. Cover and refrigerate until serving. Stir in walnuts just before serving.

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TANDOOR

Tandoor is currently one of the most important menus in the Indian restaurants around the world.The word Tandoor means a cylindrical oven used for baking and cooking. Traditionally the fuel used in Tandoor is charcoal or firewood. Modern Tandoor ovens uses cooking gas and electricity also instead of charcoal. The charcoal or firewood burns inside the tandoor oven itself exposing the cooked item exposure to live-fire and hot air from it. The temperature inside the Tandoor is kept near to 480 degrees Celsius. The food cooked in the Tandoor oven is known as Tandoori.The radiant heat and convection cooking technique from the Tandoor,allowing the fat and juices from the cooked dish drip into the fuel,thereby making it extremely delicious and adorably flavoured.

 A variety of non-vegetarian dishes as well as different types of flatbreads like Tandoori Roti,Tandoori Naan,Tandoori Laccha Paratha and many more can be prepared by the Tandoor way. Tandoor style of cooking is used by people of a vast geographical area and so many variants like Punjabi style,Afghan style, Armenian style etc are very popular.

 

Tandoori Chicken

From time immemorial, man searched for newer tastes and varieties in his food. Tandoor dishes are inevitable in the menus of food lovers of today. Among these, Tandoori Chicken is the most demanded item. There are many attributes to this popularity. First is, as everyone knows, the enchanting taste of this dish. Second is the growing knowledge of its health benefits. Preparation of tandoori chicken involves marinating the meat in yogurt and then then seasoning it with the spice mixture. This spice mixture, known as tandoori masala is different for each individual item. The color, smell and taste of an item heavily depends on these ingredients. This procedure is believed to completely eliminate the action of harmful chemicals present in the meat. The most important aspect of Tandoor is the cutting down of fats in the meat. The excess fats drip off while cooking. This helps to avoid the unhealthy substances entering our body and thereby making sure we eat fewer calories. When cooked in Tandoor, a major portion of the micronutrients and minerals are conserved, while most of them are lost in other cooking methods. Meat cooked over fire retains more riboflavin and thiamin. Both of these nutrients are very essential in a healthy diet because they play a very important role in body’s metabolism.

RECIPE OF THE DAY

TANDOORI CHAI

      1.       Take 1.5 cups of milk in a jar. Add 2 tbsp of milk powder.

    2.     Mix well with spoon, keep it aside.

  3.     Heat 1.5 cups of water in a regular sauce pan on medium heat. Give it a boil.

   4.     Add green cardamom, and grate ginger directly to the hot water.

5.     Add tea powder( chaipatti) in to the water. Boil it for 2-3 minutes.

6.     Add milk which we prepared at the starting of the recipe. Mix it well with spoon.

 7.     Add sugar, mix until sugar dissolve. Boil it for 5-6 minutes, stir in between.

  8.     Switch off the heat and with the help of tea strainer, pour the tea into a deep pan. Keep it aside.

   9.     Take a clay cup or kulhad, heat it on gas/stove for 10-12 minutes from all the sides.

   10.  Carefully remove it from heat use oven glove or tong to pickup and place on deep pot/vessel.

11.    Start pouring hot tea on the clay cup/ kulhad. It will start to bubble and eventually ooz out from the kulhad.

12.  This process will give very unique earthy flavour and smokey taste to tea.

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TYPE OF SAUCES

1. Hot Sauce

If you’re a lover of hot sauce, then you probably know that it can heighten the taste level of any and every food dish. While purchasing hot sauce is great, some people say brands like Tabasco and Sriracha aren’t the hottest available hot sauce out there. This sauce can easily be made from scratch and you can control the level of spice.

 

Ingredients 

·         8 serrano peppers

·         2 jalapeños

·         2 habaneros

·         1 1/2 shallots

·         1 clove garlic

·         1 cup cup water

·         Salt (to taste)

·         1/2 cup mango nectar

·         1 cup vinegar

Directions

Remove stems from the peppers. Slice into 1 inch slices. Mince the shallots and garlic. Pour water into a saucepan and add salt. Simmer for a few minutes. Add mango nectar. Remove from the heat. Add the vinegar. Pour into a blender. Pulse until smooth.

2. Barbecue Sauce

Barbecue sauce is always a good sauce to add flavor to just about anything from fried foods or grilled meat.

Ingredients

·         2 cups ketchup

·         1/4 cup cider vinegar

·         1/4 cup Worcestershire sauce

·         1/4 cup firmly packed brown sugar

·         2 tablespoons molasses

·         2 tablespoons prepared yellow mustard

·         1 tablespoon Tabasco sauce

·         1/2 teaspoon black pepper

Directions

Combine all of the ingredients in a nonreactive saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored, 10 to 15 minutes. Empty the sauce into a clean jar and store in the refrigerator. This can be kept for several months.

3. Adobo-Honey Sauce

Even with honey in the title, this sauce has a little bit of everything from sweet, spicy, rich, tangy and creamy. This versatile sauce can also be sprinkled or dowsed in salads, veggies, and all types of meat. Perfect for Latin and South American cuisines, adobo-honey sauce is the perfect addition to your sauce collection.

Ingredients

·         2 stalks of green onions(white part only)

·         1 clove garlic (peeled)

·         3 tbsp honey

·         1 tsp Adobo sauce

·         1 tbsp salt

·         ½ Greek yogurt

Directions

Combine white parts of onion, garlic clove, red wine, vinegar, honey, adobo sauce, salt, and greek yogurt. Puree until well blended. Season to taste.

4. Garlic Sauce

Anyone who loves garlic will enjoy the fresh taste of homemade garlic sauce. It is a light sauce that can add a hint of zest to any meal.

Ingredients

·         1 head of garlic

·         3 1/2 tablespoons olive oil, divided

·         3 tablespoons flour

·         1 cup chicken or vegetable stock

·         1/2 cup heavy or whipping cream (note: not whipped cream)

·         Salt and pepper, to taste

Directions

In a pan, melt the tablespoon of butter and olive oil over medium heat. Peel the cloves of garlic and mince the garlic until you have 2 tablespoons (1/8 cup). Once the butter and oil have melted together, carefully add the minced garlic and stir.

The garlic should soften and smell fragrant. Add the flour directly to the butter/oil/garlic mixture and stir well. Make sure that the flour is completely incorporated. Keep cooking and stirring this mixture over medium heat, for about a minute.

Heat the heavy cream and bouillon. You can microwave the liquids till warm or heat them in a pan on the stove.

Add 2 cups (16 ounces) of heavy cream and bouillon into the mixture while mixing with your other hand. Keep whisking and cooking over medium heat until it starts to simmer, or bubble gently. Stir occasionally and season. Frequently stir the sauce so that it doesn’t stick to the pan. Add salt and pepper, according to your taste. The sauce should start to thicken up after a few minutes, and should still bubble gently.

Add Parmesan cheese and remove from heat. Stir well to melt the cheese. Continue cooking if you want a really thick sauce. If not, remove the sauce and serve.

5. Chimichurri

Chimichurri is a refreshing mix that will add a new taste to meals such as meat and veggies. This green sauce—made of cilantro, parsley, and shallot—is especially delightful when infused with South American and Mexican cuisines. You can even blend all of these greens, minus the oil, as you prepare meals to give it tangy taste and delicious flavor.

Ingredients

·         ½ bunch parsley

·         ¼ bunch cilantro

·         ½ bulb shallot

·         1 clove garlic, peeled

·         2 tbsp red wine

·         ½ tbsp capers

·         ½ cup cooking oil

Directions

Combine all of the ingredients into a food processor while drizzling with oil. Let it blend until it looks like a sauce.

6. Marinara Sauce

Normally, marinara sauce is used on pasta and just about anything related to Italian cuisine and seafood. It is simple enough to make at home as well.

Ingredients

·         2 tsp cooking oil

·         2 cloves of garlic (minced)

·         1 bulb shallot

·         1 can of crushed tomato

·         ½ tbsp brown sugar

·         ½ tsp salt

·         ¼ tsp black pepper

Directions

Heat in a small saucepan over medium heat. Add cooking oil, garlic and shallot. Sautee for two minutes and add crushed tomatoes with brown sugar, salt, black pepper. Simmer for 10 minutes. Season to taste.

7. Eggplant Pepper Pesto

Like many of the other sauces listed above, eggplant pepper pesto sauces goes well with just about anything. If you’re looking to add a bit of smoky and sweet taste to a dish, this sauce is just the right choice. Mainly used for Mediterranean cuisines, you can prepare this sauce and freeze it for future meals.

Ingredients

·         2 medium red peppers

·         2 chinese eggplants

·         2 cloves garlic, peeled

·         ¼ cups walnuts

·         ¾ tsp salt

·         ¼ tsp black pepper

·         4 sprigs parsley

·         1 lemon, juiced

Directions

Core peppers and pierce eggplant all over. Brush with oil. Broil over direct heat for about six minutes. Once pepper is charred and eggplant is softened, place in bowl and cover for five minutes Scrape flesh off eggplant and skin out pepper. Place flesh of eggplant, peppers, walnut, garlic, salt, and parsley into a food processor until everything is well blended. Finish with lemon juice and season to taste.

               RECIPE OF THE DAY

           CHOPPED CHICKPEA SALAD

Ingredients:
2 cans chickpeas
1 medium cucumber
1 green bell pepper
1/2 white onion
1 cup cherry tomatoes
1 cup parsley
4 Tbsps. lemon juice
2 Tbsps. olive oil
Salt and pepper
1/2 tsp. Italian seasoning
1/2 tsp. smoked paprika
2 Tbsps. feta cheese

Instructions:
Chop all of your veggies and parsley, then combine with all of the other ingredients in a large bowl and stir until fully mixed. Add salt and pepper to taste before serving.

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