About Sweet Potato

Sweet Potato in their many varieties are a highly nutritious food, easy to prepare, heavenly tasting, and extremely versatile on any menu. Yet, they are undervalued, ignored, and underappreciated. Some people enjoy the wonderful flavor and health benefits of sweet potatoes year round, but for many families sweet potatoes appear on the table at Thanksgiving and only then. We know of some folks who have never even eaten a sweet potato.

 

Sweet potatoes were actually born in Mexico, Central, and South America, as well as the West Indies. Their botanical name, Ipomoca batata, was derived from the American Indians of Louisiana who were growing them in native gardens as early as 1540. The Indians referred to sweet potatoes as batatas.

 

In his first voyage to the West Indies Columbus discovered many new foods which he brought back to Spain. Sweet potatoes were among his ship’s treasures. The Spanish relished them and began cultivating them immediately. Soon they were profitably exporting them to England where they were included in spice pies to be devoured at the court of Henry VIII.

 

The French, not to be outdone, planted them at the request of Louis XV. They were favored in France only until his death and then lost popularity for thirty years until the Empress Josephine, who was from Martinique, craved them. It was then that sweet potatoes again became trendy in Paris restaurants for a time, but once more fell into obscurity. It was the Portuguese who carried Sweet Potatoes to Asia and Africa where they have become an important staple of the diet even today.

 

There are two major varieties of sweet potatoes, the yellow, drier, more mealy kind with lighter beige colored skins, and the orange, more moist, sweeter ones with reddish skins that are usually called “yams.” True yams, however, are nothing like the sweet potato, but are a tuber native to Africa, very starchy, not very sweet, and grow as large as 100 pounds. For more details visit http://www.indomunch.com/

 

Lamb Food Recipe

INGREDIENTS:

 

* 1 8- to 9-pound leg of lamb, main bone removed, shank bone intact, tied (your butcher can do this for you)

* 2 cloves garlic, finely chopped

* 1 1/2 tablespoons dried Greek oregano

* 1 lemon, cut in half

* 1/4 teaspoon salt

* 1/4 teaspoon freshly ground black pepper

* 1/2 cup dry white wine

* 2 1/2 cups chicken stock

* 1/2 cup olive oil

 

DIRECTIONS:

 

1. Take the leg of lamb and place on a clean cutting board.  In a separate small bowl, mix the garlic, oregano, salt and pepper. Roll the lemon on cutting board, cut it in half, and squeeze the lemon juice into the bowl; add 1/3 cup of olive oil and mix thoroughly. Massage the entire lamb with the olive oil mixture top to bottom, making sure you get it into the bottom crevices of the lamb.

 

2. Place the lamb in a resealable plastic bag large enough to hold it and remove all the air, or wrap it tightly in plastic wrap. Place the bag or the wrapped lamb in a baking dish and refrigerate for at least 3 hours preferably overnight. When ready to cook, preheat oven to 450° F. Remove the lamb from the refrigerator, unwrap and set aside.

 

3. Place a large, heavy-gauge metal roasting pan into the preheated oven for approximately 10 minutes.

 

4. Take one tablespoon of olive oil, drizzle it onto the lamb, and then season the lamb with a generous amount of salt and pepper. Rub the salt and pepper and oil into the lamb. Open the oven door and add 2 tablespoons of olive oil to the pan; then place the lamb in the pan fat-side down and close the oven door. Roast for 25 minutes; turn the lamb over and roast for an additional 10 minutes.

 

5. Remove the lamb from the oven, pour in the white wine, and add the stock. Turn the temperature down to 400° F and return the pan to the oven. Basting frequently with the juices, roast 30 to 40 minutes, making sure that the pan juices do not dry out (if it looks dry, add additional stock or water as needed).

 

6. Pull out and let rest 15 minutes. Remove the kitchen twine and slice the lamb. Strain the pan juices and serve over lamb. For more details visit http://www.indomunch.com/

 

Fish Use of Our Health

Scientists attribute Fish Foods heart-healthy effects to several different mechanisms. Studies have suggested that omega-3 fatty acids can lower triglyceride levels, reduce platelet aggregation or clumping, and improve functioning of the cells that line the heart and blood vessels.

 

But the Circulation report provides evidence to support yet another mechanism – regulation of the heart beat. Technically, its called an anti-arrhythmic effect, meaning that it reduces the occurrence of irregular heartbeats. Scientists think fish food may help regulate the heart beat by reducing the production of thromboxane A2, a substance that promotes clotting and blood vessel constriction, and by various effects on many of the bodys enzymes and receptors.

 

You can increase your consumption of omega-3 fatty acids by increasing your fish intake; dark meat fish like mackerel, salmon, sardines, bluefish, and swordfish are the most concentrated sources, with an average of 1.51 grams of omega-3s per serving. Most other fish, including canned tuna, provide about .45 grams per serving, while shrimp, lobster and scallops contain about .32 grams per serving.

 

But the Circulation study also shows that you can use Fish Food supplements to get benefits as well – and it doesnt take mega-doses to do it. The one gram per day used in the study is a relatively low dose, and it showed an effect in a highly vulnerable population – in just a few months. You can find omega-3 supplements in just about any health food store or vitamin supplier.

 

Fish food may not be the latest fashion, but the message from these studies is clear: Theres even more evidence that the omega-3 fatty acids found in fish food can help keep your heart healthy and strong – whether youre male or female, looking to prevent the first signs of heart disease or treating an existing condition. For more details visit http://www.indomunch.com/

 

Hakka Noodles of Prawn

Prawn Hakka Noodles

Ingredients:

 

- 3 tbsp Cooking Oil

- 1 tsp Red Chili Powder

- 5 flakes, crushed Garlic

- 1 cup, small cleaned & deviened Prawn

- 4 tbsp Bean Sprout

- 1 tbsp, shredded Mushroom

- 1 green, shredded Bell Pepper

- 50 gms, shredded Cabbage

- 2 tbsp Soya Sauce

- 2 tsp Vinegar

- 1 cup Chicken Stock

- 1/2 tsp Salt

- 1/2 tsp Sugar

- 1/2 tsp, grounded Peppercorns

- 1/2 tsp Ajinomoto

- 1 tbsp, dissolved in 1/2 cup water Corn Flour

- 100 gms Noodles

- 1/2 tsp Red Chili Powder

- 1/2 tsp Salt

- 2 pc Red Chili pepper (dried)

- 2 tsp Soya Sauce

- 4 tbsp Cooking Oil

 

 Instructions :

 

1. Boil the noodles: Boil 6 cups of water with 1 tsp salt. Boil the noodles in salted water for 3-4 minutes. Make sure not to over boil it. Drain the water. Wash the noodles under running cold water. Rub little oil to prevent it from sticking.

2. Shred all the vegetables. In a frying pan, heat 3 tbsp oil, reduce heat and add chili powder. Add garlic. Add prawns. Fry to light golden brown.

3. Stir fry in sequence- onion, bean sprout, mushrooms, green bell pepper, carrot and cabbage.

4. Reduce heat and add the stock. Add the salt, sugar, pepper, and ajinomoto.

5. Give a boil and add the corn flour paste. Cook till the sauce turns thick. Remove from fire and keep aside.

6. In a frying pan heat 4 tbsp oil, add broken dried red chilies and 1/2 tsp chili powder.

7. Mix in the boiled noodles. Add salt and Soya sauce. Stir fry for 3 minutes.

8. To server, put noodles on a platter. Pour warm chicken and vegetable sauce over it. For more details visit http://www.indomunch.com/

Asian Chicken Recipe

Asian Chicken Recipe

Nonstick cooking spray

1 Tbsp Chinese five-spice powder

1 Tbsp sugar

1/4 tsp salt

4 each skinless chicken thighs and drumsticks (2 lb)

4 baby bok choy (1 lb), halved lengthwise

4 oz shiitake mushroom caps

1/4 cup each less-sodium soy sauce and rice vinegar

2 tsp toasted sesame seeds

PREPARATION

1. Coat outdoor grill rack with nonstick spray; heat grill.

2. Mix spice powder, sugar and salt in small cup. Rub spice mixture over chicken. Grill 5 minutes per side over direct heat. Move to indirect heat and grill, covered, 15 to 20 minutes until instant-read thermometer registers 160ºF, or juices run clear.

3. Meanwhile, coat bok choy and mushrooms with nonstick spray. Grill over direct heat for 10 to 15 minutes, turning once.

4. Stir soy sauce and rice vinegar in small bowl; spoon some over vegetables and chicken. Sprinkle chicken with sesame seeds. For more details visit http://www.indomunch.com/

Chile Egg Noodles

Chile Egg Noodles

Ingredients

1 cup extra virgin olive oil

1 cup sliced shallots

1 cup sliced garlic

Salt

2 roasted red finger chiles, diced

2 roasted red bell peppers, diced

2 1/2teaspoons nam pla (Thai fish sauce)

1/2 cup soy sauce

1/2 cup honey

1/4 cup sherry vinegar

2 tablespoons rice vinegar

1 pound fresh egg noodles

1/4 cup chopped fresh mint leaves

1/4 cup chopped fresh Thai basil leaves

1/4 cup chopped scallions

Procedure

1. Heat the oil in a heavy saucepan over low heat. Add the shallots and garlic and season lightly with salt. Cook, stirring occasionally, until the mixture bubbles, then continue to cook until the shallots are very soft, about 20 minutes. Drain the mixture through a fine-mesh sieve and transfer to a large mixing bowl. Add the chiles, peppers, and nam pIa. Stir well; taste and adjust the seasoning.

2. Combine the soy sauce, honey, and vinegars in a saucepan over medium heat. Bring to a boil, stirring occasionally, then remove from the heat and cool.

3. Bring a pot of water to a boil. Add the noodles and cook until al dente, about 3 minutes, then drain and rinse quickly.

4. Put the egg noodles and soy-honey mixture in a large mixing bowl and toss until the noodles are well coated. To serve, put a bundle of noodles at the bottom of each serving plate. Spoon on the chile-garlic sauce, garnish with mint, basil, and scallions, and serve. For more details visit http://www.indomunch.com/

Health of Green Vegetables

Healthful eating is never so easy as it is in the spring. With fresh fruits and vegetables flourishing, you only need minimal preparation to bring out maximum flavor. From salads to sides, entrées to desserts, here is a collection of our wholesome springtime favorites.

Fresh fruits and vegetables are healthy in part because they contain phytochemicals, or beneficial compounds, such as beta-carotene, folate, and lycopene, which aid in the prevention of cancer. There is truth to the old “apple a day” adage, though this time of year, think seasonally and make it a “strawberry” or “artichoke” a day…. Beyond having weight-watching benefits, a diet plentiful in fruits and vegetables decreases your risk of stroke and heart attack, helps lower blood pressure, and even guards against eye disease.

Spring favorites asparagus and artichokes are often associated with rich, luxurious menus, but they’re also incredibly healthy: They are both excellent sources of fiber and contain a host of nutrients, including vitamins C, K, and folate. “Asparagus is a particularly well-rounded vegetable, nutritionally speaking,” says Monica Reinagel, chief nutritionist for our sister site NutritionData.com, writing in Epicurious and NutritionData’s joint newsletter Healthy Dinner Tonight. “It’s high in antioxidants A, C, and E, as well as vitamin K (for healthy bones), and has an array of B vitamins for energy.”

Eat plenty of green leafy vegetables, at least two to three servings every day. They are loaded with the absorbable calcium, iron, and many vitamins that children need. Have plenty of other vegetables, too, selecting the freshest organic vegetables at a farmer’s market or a local garden or, if you can, grow your own. It helps to offer more than one vegetable at a meal and to avoid pushing children to eat vegetables they do not care for. Overall, vegetables should make up 25 to 30 percent of the diet. For more details visit http://www.indomunch.com/

Rice in NYC

There are some proven reasons regarding the nutrition benefits of brown Rice. The news that brown rice brings positive health benefits is fast spreading and people in many countries have started eating brown rice or at least, a combination of white rice and brown rice. The most important thing about brown rice is that it is rich in fiber which is present in the brown bran layer of the grains. The health benefits of a high fiber diet are being stressed by medical experts and this alone is a very good reason why you should eat brown rice instead of the regular white rice.

The health benefits of high fiber content foods are numerous, it reduces the possibility of heart diseases, helps avoid abrupt spikes in sugar levels, helps digestion and reduces constipation etc. Some medical tests have indicated that the health benefits of brown rice could include controlling high blood pressure. Besides high fiber content, brown Rice also contains other nutrients like, B vitamins, manganese, selenium and iron. By eating brown rice, you will also get the health benefits that such nutrients give the human body.

Physically strengthening and easy to digest, mochi is an excellent food for people who are in a weakened condition. Japanese farmers and laborers favor mochi during colder months because of its reputation for increasing one’s stamina.

Mochi is recommended for such health problems as anemia, blood-sugar imbalances, and weak intestines. Pregnant and lactating women benefit, because it strengthens both mother and child and encourages a plentiful supply of milk. Mochi made with the herb mugwort, which grows wild throughout Japan, is particularly high in calcium and iron and is traditionally given to women after childbirth. Mugwort mochi is also good for people who are anemic and those who want to gain weight.

The inventors of ‘Golden Rice’, Professor Ingo Protrykus and Dr Peter Beyer, will fulfil their commitment to give this technology to resource-poor farmers in developing countries, and contribute to poverty alleviation by increasing nutritional benefit from crops and income generation. They will be supported by Zeneca, which has contributed since 1996 to the EU carotenoid research project of which ‘Golden Rice’ was a part. Other specialist organisations, in Asia and elsewhere, are being requested to assist in the development and free delivery of “Golden Rice”. Ready you are Rice. Please visit in the site www.indomunch.com for extra details.

Quality Ice Creams in NYC

Ice cream is often called “The Great American Dessert”. Although the product is typically American, the U.S. cannot claim its origin. Very little is known of the early history of ice cream; however, the product is definitely known to have been introduced from Europe. The ice cream industry as we know it today, however was wholly developed in the United States.

Ice cream undoubtedly evolved from iced beverages and fruit ices that were popular in early medieval periods, some of which probably contained milk or cream. The practice, in early times, of cooling drinks in ice and snow containing salt is a matter of record. It seems possible that in overcooling some of these punches, the “ice” was discovered. At any rate, various records of frozen fruit flavored ices have been found in European history and frozen ices are still more popular in continental Europe than in the United States and Canada.

The United States has gained undisputed leadership among all other countries in the production of ice cream. The industry grew slowly until about 1900, when the output of ice cream did not exceed 25 to 30 million gallons per year. The annual production has been on a continuously increasing rate, with production of both soft and hard ice cream now at more than one billion gallons. This represents a per capita consumption of more than 19 pounds. Approximately 9% of the total U.S. milk production is utilized by the ice cream industry.

The types of dairy products that can be made and served directly from dispensing freezers are endless. There are literally hundreds of formulas for ice cream mixes, ranging from plain vanilla to parfait (an extremely rich mix, high in butterfat content and also containing fresh eggs). In addition, there are mixes for custard, sherberts, sorbets, frappes, souffles and milkshakes. All of these products can be made in the standard soft ice cream or milkshake dispensing freezer.

However, because of these regulations concerning minimum quantities of butterfat for ice cream, the finished product cannot legally be called ice cream unless it contains minimum percentages of butterfat as shown for that State. Technically, it would be referred to as “Ice Milk”. Ready you are Ice Cream. Please visit in the site www.indomunch.com for extra details.

Lassi in NYC

Born in upstate New York, K was the only one who actually used our pots and pans. She bought things like “produce,” and “dairy products.” A few times, she whipped up this Saltine-butter-chocolate dessert that I can’t even think of without salivating all over my desk. (Seriously, Saltines? Who knew they didn’t have to taste like drywall?) One of her favorite concoctions, which I had never heard of at the time, and now order/make at every opportunity, was the lassi.

Essentially a thick Indian yogurt drink, lassis are intended to calm taste buds during a spicy meal. But, much like its fruity cousin the mango lassi, the sweet lassi is also delicious on its own.

While there were a bazillion options online, the recipe attached below is adapted from the Whole Foods website. It seemed simple enough, and turned out well. Only changes: I used low-fat yogurt and cut out the rosewater, since, uh, I don’t know what it is or where to find it. (I will rectify this situation for next time.)

Nowadays, K is married to a wonderfully awesome dude, who I am sure is benefiting from her years of experience and experiments. I wish I had appreciated it more when we were roomies. (Besides the Saltine thing. I appreciated that constantly). Ready you are Lassi. Please visit in the site www.indomunch.com for extra details.