Rabu, 30 April 2014
Snacks history and recipes
People graze... We have not designed to eat different great meals on the set time on the day. Food packed our ancestors when it existed. Our more ancestors Primate grabbed the fruit from trees like Russ as it was close to hand. Our biology means that we eat are programmed for a small amount of food at regular intervals during the day.
Because of its scarcity in our ancestor diet s we are programmed also fat, high - high salt and high sugar to eat food when you are available to us. That is why we eat snacks throughout the day. Therefore, snack producer also ensure that fat-s are laden with fat s, salt and sugar. Think only of typical snacks..., sweets, chips and nuts.
But snacking is not only a modern phenomenon and in the course of human history, people have snacks create specially designed to between eaten food be named meals. The Romans called this food Cenulae and below are recipe s for two classic snacks.
The first of these snacks is a classic Roman dish of honey sweetened cheese:
Honey sweetened cheese (Mel et Caseum)
Ingredients:
225 g Ewe milk cheese (feta cheese works well, because of its high salinity)
6 Tablespoons clear honey
1 Tablespoon good extra-virgin olive oil
Garum (or Nam PLA) to taste
Pinch ground coriander seeds
Turn of black pepper and salt to taste
Method:
Cut the cheese into 1 cm cubes and then heat the honey in a pan until it is very fluid. The cheese, honey and throw together before the mixture for at least an hour.
Lift out the cheese the surplus honey and dress with coriander, salt and pepper, olive oil and Garum
The next recipe is a classical modern snack dish:
Tabasco chicken wings
Ingredients:
60 ml Tabasco sauce
15 Chicken wings
1 TEASPOON onion powder
1 Tsp garlic powder
1 / 2 Teaspoon dried thyme
1 / 2 Teaspoon dried oregano
120 g butter, melted
Method:
Share the wings at each joint and discard the tips. Deep frying at 200 ° C for about 12 minutes or until fully cooked and crisp.
While the wing cooking combine the Tabasco, onion powder, garlic powder, thyme and oregano simmer with the melted butter and for a few minutes. Dive the fried wings in the sauce so that you are fully covered. Serve with a blue cheese dip.
Dyfed Lloyd of the creator of Celtnet is recipes-free recipe website where you can find hundreds of recipes for traditional snacks from around the world. See also hundreds more Classic Chicken of Reicpes on this website.
Kamis, 06 Februari 2014
Beach Sundal Gravy Kaiyendhi Bhavan Masala Sundal Thattukada Street food Snacks Recipe
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| Beach Sundal Gravy |
Ingredients
Dried yellow peas - 3/4 cup
Onion minced - 1 no
Tomato minced - 2 no
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Pepper powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Fennel powder / Aniseed powder - 1 tsp
Salt to taste
Oil - 2 tbsp
Water required
Other things required
Chopped raw onions to garnish
Onion samosa or masala vada to serve with sundal gravy.
Kara Boondhi - 1 cup
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| Street Food Sundal Gravy |
1. Soak the dried yellow peas overnight in water. The next day drain the yellow peas and boil it in water along with few pinch of cooking soda until the peas are tender. Drain the cooked peas and set aside.
2. Heat oil in a pan, add minced onion and sauté for a minute.
3. Now add the minced tomatoes to the onion in the pan and sauté until tomatoes are soft.
4. Next add all the spice powder along with salt to the pan and sauté for a minute.
5. Add generous amount of water to the pan and bring to boil. Adjust the seasoning if required.
6. Add the cooked peas to the gravy and simmer for 2 mins.
While serving crush onion samosa or masala vada on a plate pour pattani sundal along with watery gravy over it and garnish chopped raw onion, kara boondhi and serve.
To give more authentic feel to your hubby or loved one charge them Rs 10 per plate ;-)
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| Kaiyendhi Bhavan Masala Sundal |
Chefs tips
1. There is no proper recipe for this street food, the base ingredients are dried yellow peas, tomatoes and onions. You can throw whatever spice powder available in your kitchen in this recipe.
2. The most important thing is this sundal gravy has to be watery with little less salt for very authentic taste;-)