Ingredients :
1 cup whole milk
1 cup roasted semiya (vermicelli)
1 tbsp sago (optional)
1/4 cup sugar
2-3pods cardamom (pounded to powder form)
5-6 cashew nuts
1/2 tbsp raisins
1 tbsp ghee
Methods:
1) Heat the pan, add ghee and roast cashew nuts and raisins till golden brown. Separately roast vermicelli without ghee. Remove from pan and keep aside.
2) In a saucepan, add sago and 2 cups water and cook for 5 minutes, then add roasted vermicelli and cook completely. Add sugar and milk, allowing it to simmer for 7-8 minutes stirring occasionally.
3) Add cardamom powder, raisins and cashew as toppings. Serve hot or cold.
FoodFanatics PARADISE
Sunday, August 29, 2010
Thursday, April 16, 2009
Variations of Pancake toppings
There is life beyond maple..
Maple syrup are common toppings used for pancakes. Think Different..Try Something New
How about
Chocolated macadamia Toppings?
blueberry Toppings?
Flavored Butters topping?
Yogurt Dressing?
Armmm..Its Finger licking Delight!!
Well here are some recipes for the above mentioned toppings.
YOGURT DRESSING: Whisk 3 parts yogurt with 1 part honey, molasses or maple syrup.
BLUEBERRY SAUCE: Put 2 tbsp. of water in a small, saucepan. Throw in a generous amounts of fresh or frozen blueberries. Cook, partially covered, until they release their juice. Add a dash of sugar and lemon juice. Serve chunky, or puree in a blender. Other alternatives for blueberries are strawberries or cherries.
FLAVORED BUTTERS: Take 1 cup softened butter or margarine and add the flavor of your choice. Consider macadamia,walnuts,hazelnuts,dried fruits etc
Links:
http://www.recipesource.com/main-dishes/breakfast/pancakes/01/rec0173.html
www.flickr.com/photos
Maple syrup are common toppings used for pancakes. Think Different..Try Something New
How about
Chocolated macadamia Toppings?
blueberry Toppings?
Flavored Butters topping?
Yogurt Dressing?
Armmm..Its Finger licking Delight!!
Well here are some recipes for the above mentioned toppings.
YOGURT DRESSING: Whisk 3 parts yogurt with 1 part honey, molasses or maple syrup.
BLUEBERRY SAUCE: Put 2 tbsp. of water in a small, saucepan. Throw in a generous amounts of fresh or frozen blueberries. Cook, partially covered, until they release their juice. Add a dash of sugar and lemon juice. Serve chunky, or puree in a blender. Other alternatives for blueberries are strawberries or cherries.
FLAVORED BUTTERS: Take 1 cup softened butter or margarine and add the flavor of your choice. Consider macadamia,walnuts,hazelnuts,dried fruits etc
Links:
http://www.recipesource.com/main-dishes/breakfast/pancakes/01/rec0173.html
www.flickr.com/photos
Tuesday, April 14, 2009
Variations of Pancakes
Ice-cream Pancake
Almond pancake
Durian Pancake
Durian pancakes form four seasons.
Links:
www.flickr.com/photos
NUTRITIONAL COMPARISON between Plain flour and Wholemeal Flour
Structure of Wheat kernel
Bran
-this outer protective layer of the grain.
It contains vit B and trace minerals.
The bran is also dark in colour.
Germ
-composed of 2.5% of grain weight.
It contains antioxidant, Vitamin E and B and fats.
Endosperm
-the bulk of the grain by weight,
contains energy for the grain in form of CHO
For Wholemeal flour,
100% of the whole wheat grain is used. All the nutrients are available in wholemeal flour. It is light brown in colour. It has added malted grains
For Plain flour,
only 75% of the wheat grain is used. The germ,bran,fat and some the minerals are removed. It is white in colour. Contains 10% proteins
Wheat flour provides 310 - 340 kcal/100g (1320 - 1450 KJ/100g) . This energy depends on the tpe of flour. they are low in fat. It provides protein, a range of vitamins, particularly the B vitamins thiamin and niacin, and a range of minerals.
Nutrients found in other ingredients
Ghee(fats)
Ghee is a clarified butter.
Majority of fats found in foods are triglycerides while some are diglycerides or monoglycerides.
Generally fats are energy providers. They provide twice the amount of energy then CHO or Proteins. 1 g of fat supplies 9kcal energy while 1 g of CHO or Prot provides 4kcal energy. Fats also provides essential fatty acid that cannot be obtained by the body.
Omega-3 and Omega-6
Omega-3 known as Linolenic acid cotains EPA and DHA.
Omega-6 known as Linoleic acid contains Arachidonic acid.
Fats are also important carries for fat soluble vitamins such as Vitamin A,D,E and K
Majority of fats found in foods are triglycerides while some are diglycerides or monoglycerides.
Generally fats are energy providers. They provide twice the amount of energy then CHO or Proteins. 1 g of fat supplies 9kcal energy while 1 g of CHO or Prot provides 4kcal energy. Fats also provides essential fatty acid that cannot be obtained by the body.
Omega-3 and Omega-6
Omega-3 known as Linolenic acid cotains EPA and DHA.
Omega-6 known as Linoleic acid contains Arachidonic acid.
Fats are also important carries for fat soluble vitamins such as Vitamin A,D,E and K
Eggs(egg white and egg yolk)
Egg yolk is an invisible fat. Thus it has the same nutritional value as fats. Egg yolks also contains Cholesterol.Contains 100% carotenoids
Egg white has more protein than egg yolk.
Egg yolk is an invisible fat. Thus it has the same nutritional value as fats. Egg yolks also contains Cholesterol.Contains 100% carotenoids
Egg white has more protein than egg yolk.
Egg white has 3.6g prot. Egg yolk has 2.7g prot
Egg white has no 100% nutrient.
The egg yolk contains between 50% and 80% of the copper, manganese and selenium, while the white contains between 50% and 80% of the potassium, riboflavin and protein.
Adapted from USDA Nutrient Database for Standard Reference, Release 15
Egg white has no 100% nutrient.
The egg yolk contains between 50% and 80% of the copper, manganese and selenium, while the white contains between 50% and 80% of the potassium, riboflavin and protein.
Adapted from USDA Nutrient Database for Standard Reference, Release 15
Sugar-(CHO)
Sugar is known as a simple sugar.
There are two kinds of sugar. Monosaccharides such as glucose,fructose and galactose.
Dissacharides such as glucose + fructose=sucrose(table sugar).
Sugar provide 16 cal/tsp.
Sugar is known as a simple sugar.
There are two kinds of sugar. Monosaccharides such as glucose,fructose and galactose.
Dissacharides such as glucose + fructose=sucrose(table sugar).
Sugar provide 16 cal/tsp.
Milk
Milk provides the body with energy. They are known as nutrient dense.
The amount of energy supplied are varied depending on the type of milk. Eg.whole milk,skimmed milk etc.
They also provide protein.
80% of protein is casein
20% of protein is whey protein
Milk is also a high biological value protein.
Milk contains CHO in the form of lactose.
Links:
http://www.cholesterol-and-health.com/Egg_Yolk.html
http://www.lifeclinic.com/focus/nutrition/sugar.asp
http://www.milk.co.uk/page.aspx?intPageID=46
http://www.cholesterol-and-health.com/Egg_Yolk.html
http://www.lifeclinic.com/focus/nutrition/sugar.asp
http://www.milk.co.uk/page.aspx?intPageID=46
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