Organic,for a healthier you and a greener earth.Food,Inc-the truth about Food Industry.

Organic refers to the way agricultural products- food and fiber- are grown and processed. It is an ecological system that at its core relies on a healthy rich soil to produce strong plants that resist pests and diseases. Organic farming prohibits the use of toxic and persistent chemicals in favor of more �earth-friendly� practices that work in harmony with nature. In the case of livestock, antibiotics are prohibited, opting instead for preventative measures for keeping animals healthy and productive. Organic production also prohibits the use of genetically modified organisms (GMO�s).
- StonyField Farms


There are many good reasons to eat Organic whenever possible.The availability and higher costs are the common excuses for not buying them more often,but think about it as a good investment that's not just supporting your own good health but also a greener earth.And remember only when we buy organic more often,the demands for Organic food rises ,leading more grocers to stock up on Organic food ultimately promoting Organic farming.

Stonyfield farms,world�s leading organic yogurt-maker,offers a variety of Organic Yogurt both dairy and Soy.There Organic guide should answer some common queries about Organic food.And coupons will definitely save a few bucks.Here are some easy foods I whipped up with the Organic Yogurt.

Blueberry Flax Smoothie
A nutritious blend of fresh blueberries ,StonyField Organic Fat free Yogurt and Flaxseed meal.find the complete recipe here.


Fruit Yogurt Parfait
Juicy layers of fruits with nuts and Stonyfield Organic Strawberry Soy Yogurt


Tzatziki
Thick and delicious dip made with Organic fat free Greek Yogurt(Oikos),fresh mint and cool cucumbers.whip 1 tablespoon of chopped mint in 1 cup of yogurt and mix in the 1/2 cup of grated cucumbers.Season with salt.Serve cold with any kind of baked whole grain chips.


The Organic Yogurt can be also be using in baking ,like the Cinnamon Cocoa bread.

Food,Inc.
A must watch documentary revealing the truth about the Food Industry, releasing this week.Watch the trailer.
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Also listen to the director of the documentary Robert Kenner as seen in Now on PBS.

Sarson Ka Saag aur Makke Ki Roti

Mustard Greens and Corn Flatbread
Makke ki roti with sarson Ka saag needs no introduction to a North Indian,as for me,a kudi growing up in the rice bowl of India(south),makke ki roti was a delicacy I only heard but never had my hands in to.Just as Sambhar and rice are the Southern favorite ,the Roti and saag(greens)are the Northern staple food.There is subtle similarity between corn tortillas and Makke ki roti, as my fellow foodies would say after reading the recipe.

Mustard greens are mostly confined to North just as the corn.The fascinating mustard fields in the north with hues of yellow and green are quite an exhilarating sight,I remember ever so clearly from the song tujhe dekha to yeh jaana sanam....Back then I had no clue the hero-heroine are actually running around the nutrient rich mustard fields.
Like the SRK-Kajol jodi the bitter Mustard greens(Sarson) and makke ki roti makes a lovable evergreen duo. Curious me even tried adding these greens in salad ,bad idea... these are too bitter when raw,but when cooked with milder tasting spinach and spices the taste is heavenly.An authentic saag is made with ghee(clarified butter) and no oil,I would do the same If I burned calories like the hardworking folks working in the farm fields.Since I'm regularly irregular in working out,I used oil and little bit of butter for topping.So adjust the fat as per your activity schedule.


Sarson Ka Saag(Mustard Greens)
Ingredients
3 cups(about 1/2 pound) fresh Mustard greens(sarson),roughly chopped
1 cup Fresh Spinach(palak)
1 medium onion(pyaz),chopped
1 tablespoon Corn\maize flour(same as used in roti)
3 green chillies(Hari Mirch),chopped
1 teaspoon garam masala(ground cumin,cloves,cardamom and cinnamon)
1 teaspoon Coriander(dhania) powder
1/2 teaspoon salt
1 tablespoon Extra virgin olive oil
1 teaspoon ghee or butter

Method
Bring a pot of water to a boil,add the spinach and mustard greens,DO NOT COVER for nice green color,let wilt for 3-4 minutes.Drain all water.Puree in a blender not very smooth ,a little coarse is fine.

While the greens cook,heat Oil in a non-stick pan(preferably) on medium heat,saute onions until lightly brown.Add the green chillies allow to sizzle for few seconds
then add all the dry spices then after a minute stir in the flour,let roast for a 2-3minutes on low heat.When nice and aromatic,mix in the greens puree,season with salt ,stir often and allow to simmer for another 5-6 minutes on medium heat.Tastes best with makki ki roti,serve warm with little butter on top and some fresh crisp Onions.And thandi Mango Lassi would make this Punjabi meal complete.




Makke Ki roti(Corn Flat Bread)
Ingredients
2 cups Maize\Corn Flour
1/2 teaspoon salt
1 1/2 cup warm water

1 tablespoon of oil to spread over the roti.

Method
Combine all the ingredients to form a smooth dough.Cover and allow to rest for an hour.
The following is a modern method I guess,usually the dough is flatten by patting it using fingers.
Heat an iron pan or tava,take about lime size ball each time and press between sheets of
plastic using a heavy flat pan or plate.Peel out and roast on hot tava about a minute each side,should puff up nicely.spread a drop or two of oil all over the roti.Serve warm for best taste with saag.


Mango Lassi
Blend equal ratio of yogurt(dahi) with milk and mango until smooth.Chill and serve after the spicy meal.



The sarson ka saag is my entry for SWC Cooking with greens Hosted by Sowmya of Creative Saga

Mint Harissa Chicken

The fiery Harissa is got to be the spicy lovers favorite hot sauce.The Splendid North African chile sauce is a perfect spicy replacement for ketchup,goes well in bean soups ,salads and as spread on sandwiches.Marinating tofu ,seafood ,chicken or meat in harissa gives an amazing spicy flavor.
The following recipe is from Hasan M'souli's Modern Morrocan,adding roasted bell peppers and mint certainly eases some of the heat from the hot peppers,although you could use any other kind of green like cilantro or Parsley.And the surprisingly common ingredients makes it possible to adjust the spice ,use a hot or mild Chile,as per your heat index.

Mint Harissa
Ingredients
6 dried red chili peppers
1 Red bell pepper
2 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon Olive oil
1 teaspoon ground coriander
1/2 teaspoon cumin
1/4 cup fresh mint ,Chopped

Method
Char the pepper on high heat in a broiler or grill or stove top.Turn occasionally with tongs, until skins are blackened, 15 to 20 minutes. Allow to cool then peel and remove the peel and seeds.


Blend all the ingredients together in a processor along with the roasted peppers until well combined and smooth. Use the sauce in salads or marinate tofu,meat or spread on sandwiches. Can be refrigerated up to a month in an air tight container.

(Thanks to Pooja)The Harissa is my entry for AFAM, hosting Bell Peppers is Priya's Easy N Tasty treats.

Mint Harissa Chicken With Freekah
The bland chicken gets a whole new make over with the enticing hot sauce.Served with any kind of whole grains and greens,the meal is good balance of flavor and nutrition.And of course vegetarians could make replace chicken with Firm tofu.

Ingredients
2 tablespoon Mint Harissa
1 chicken breast(about 1 pound),cut in cubes
1 teaspoon Extra virgin Olive oil

Method
Marinate the chicken in Harissa for about 30 minutes.Baked at 375F for 25minutes.Serve with Whole grains like Freekah,Quinoa,Couscous or Broken wheat.

Freekah'
Ingredients
2 cups Freekah(green wheat)[or use whole grain couscous or bulgur wheat,change the cooking time accordingly]
1 medium onion, chopped
1 ripe plum tomato, finely chopped
1 tablespoon extra-virgin olive oil
4 cups chicken or vegetable broth
1/4 teaspoon cumin seeds
1/2 teaspoon Salt
1/4 teaspoon Chilly powder
1/2 teaspoon turmeric
1 1/2 teaspoons cumin and coriander powder
2 cups fresh greens for garnish(romaine lettuce or arugula)


Method
Heat a big skillet over medium flame. Add extra-virgin olive oil, cumin seeds and onion . Saute for few seconds before adding turmeric, chilly powder and other dry spices. season with salt.Add the broth to the skillet and stir and add the freekah. Cover and cook for 30 minutes until freekah is soft. Serve with Baked Mint Harissa Chicken and garnish with fresh greens.


This chicken dish is my entry for Vicki's Potluck-chicken Event.

Home made Corn Tortillas(without Press).Bean Enchiladas with Roasted Poblano sauce.

Tortillas(tor-tee-yahs) are quintessential Mexican flat bread.I never liked the corn tortillas until I made them fresh homemade,the aroma and flavor is nothing like the store-bought kind and needless to say homemade is far healthier.

Corn Tortillas
Traditionally tortillas are made with a special kind of corn flour called Masa Harina ,nothing but corn flour that has been treated with lime.Mind you rolling the corn tortillas is nothing like rolling the Parathas or roti,using rolling pin doesn't work,the gluten-free corn dough has a different consistency from the stretchable wheat dough. A Tortillas press can make the rolling much easier but with no space to add another appliance in the kitchen,I settle with the unauthentic whatever-works method.Use a thick bottom flat pan or heavy plate to press the dough between sheets of plastic.

Flavor up!
Mix some Spinach or pumpkin puree to add some more flavor and nutrition to the tortillas.

Nutrition
A definite good news for gluten intolerant,the corn is perfect alternative to wheat.A complex carbohydrate low in fat,whole corn is good source of fiber and essential B vitamins.Check the Nutrition facts .

Corn Tortillas

2 cups Corn flour\ masa de harina(I used Quaker)
1 1/3 cup water(little more if needed)
1 teaspoon of olive oil
1/2 teaspoon salt

Method
Prepare the dough by mixing all the ingredient until smooth and well incorporated.
Cover and let sit for at least an hour.
To make tortillas without the Press
Heat a cast iron skillet or thick bottom pan on medium heat.Take a small handful of dough,place between sheets of plastic ,press using a flat thick bottom pan until evenly flattened.At this point you could use your rolling pin over the plastic sheet just to even out the edges.Carefully peel out from the plastic and roast about a minute on each side,should puff up a little.Spread some olive oil if desired before getting it out of the pan.Serve warm.Can be stacked and stored in a plastic bag(ziploc) for a month.Use it to make tortilla chips or Enchiladas ,tacos or Burritos.

Bean Enchiladas with Roasted Pablano Sauce
Beans and mild pablano pepper sauce is one variation of Enchiladas to begin with,can be stuffed with your choicest low fat meat and topped with mildest to hottest pepper sauce.Often enchiladas are baked with the sauce and oodles of cheese,but the following recipe is a simple no-bake low-fat enchiladas made with homemade tortillas.

Roasted Poblano sauce



Ingredients:
2 Poblano peppers
1/2 a medium onion or 1 shallot, chopped
1 big clove garlic,peel and chopped
1 teaspoon cumin(zeera) powder
1 teaspoon salt
1 tablespoon Olive oil
1/2 cup of fresh cilantro

Method
Char the pepper on high heat in a broiler or grill.Turn occasionally with tongs, until skin is blackened, 15 to 20 minutes. Allow to sweat in a brown paper bag for a minute, then peel the skin and remove the seeds.
Blend the roasted pepper with garlic,cilantro,cumin ,oil and salt until smooth.

For Beans Stuffing
Ingredients
2 cup Kidney or pinto beans,cooked
1 plum tomato,chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon cumin
2 cloves garlic,chopped
1 teaspoon cayenne pepper or chili powder
1/2 teaspoon salt

Method
Saute onion in olive oil until transparent on medium heat.Add garlic and saute for a minute. Add cumin ,tomatoes,when tomatoes are soft in about 5 minutes,add salt and beans.Cook for another 4-5 minutes.
Assemble the Enchiladas
Place some beans mixture in the middle of the tortilla,fold and place on the serving plate.Repeat same with rest of the tortillas,then pour the poblano sauce and serve.Garnish with grilled or roasted corn and fresh chopped tomatoes.

These Enchiladas is my contribution for the Homemade #4 - Tortillas at What's Cooking.

Got Some Spare Time?
Take a lesson in History and Chemistry of Tortillas from Alton Brown, Video 1 and 2.

Dare to Bake - Low Fat Apple Strudel from scratch?

The May Daring Bakers� challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Caf�s of Vienna, Budapest and Prague by Rick Rodgers.
Not as tough as it may seem after the first time,I baked the Strudel 3 times already and each time my friends and family simply loved it.If you can master the subtle rolling and stretching of the dough to a tissue-thin transparency then making this Classic Austrian Pastry can be as easy as baking a pie.Make sure you have ample workspace ,watch professionals roll the pastry here and here . The filling can be varied ,the juicy tart apples ,dried fruits and nuts is the original stuffing of these pastries, make it savory with spicy vegetables.I added Cocoa to the filling for a hint of chocolate flavor.The amount of fat can also be adjusted ,I experimented with brushing both oil or butter.The Olive oil thankfully worked well,one more reason to make this dessert more often.


Use Granny Smith apples for best tasting Apple strudels.
Recipe
Ingredients
For Strudel dough
1 1/3 cups unbleached All Purpose flour
1/8 teaspoon salt
7 tablespoons water, plus more if needed
2 tablespoons vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

For Green Apple Cocoa Strudel Filling
2 medium Granny Smith Apples,Cored,peeled and sliced
3 tablespoons raisins or dried cranberries or cherries
1/4 teaspoon ground cinnamon
1 teaspoon cocoa powder(optional)
1 tablespoon Brown sugar
1 cup fresh bread crumbs
1 cup Walnuts.coarsely chopped

3 tablespoon Olive oil for brushing over the dough

Method
Prepare the Dough
Combine the flour and salt in a large mixing bowl. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour and make a soft dough and knead for 2 minutes. Make sure it is not too dry, add a little more water if necessary.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
Prepare the Filling
Mix the raisins,cinnamon ,apple ,walnuts and sugar in a bowl.Heat a tablespoons of oil in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
Roll the Dough tissue-thin
Put the rack in the upper third of the oven and preheat the oven to 400�F (200�C).
It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Brush about 2 tablespoons of the oil over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the dough with the bread crumbs. Spread apple mixture about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip.

Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Tuck the ends under the strudel. Brush the top with the remaining oil.
Bake
Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature with any fruit sauce. It is best on the day it is baked.Store in refrigerator for up to a week,if desired warm at 300F oven for about 10 minutes before serving.

To make Raspberry sauce
Cook 1 cup of fresh or frozen berries with 1/2 cup of water until soft,blend to a smooth sauce,I like the crunch from seeds and didn't filter the seeds.Pour over the strudel slice after plating it.

To make Chocolate sauce
Melt 2 ounce of Dark chocolate chopped or chips with 2 tablespoon of whole milk in a double broiler,stir often until smooth and completely melted.Drizzle the warm sauce over the strudel.

Lemon Brown Rice

When life gives lemons, zest it up in endless variations - Biryani ,Whole Grains,
Lentils\Legumes,soups,Dip,cake,salad,Pasta to name a few.Be amazed ,not just culinary ,lemons have lot more ingenious uses,including a face cleanser,dandruff fighter and a cleaning agent .

Lemon Brown Rice
The tangy Lemon Rice is a popular South Indian favorite,can be prepared in a snap with fresh lemons and any left over rice.Using Brown rice makes it so much better with all the added fiber and essential vitamins.




Ingredients
2 cups Brown Rice
1 lemon(about 3 tablespoon), squeezed
1 teaspoon Yellow or Chana moong lentil
1/4 cup Peanuts
1/2 inch ginger root peeled and grated
1/2 teaspoon turmeric
1/2 a teaspoon each cumin seeds and mustard seeds
2 dry red chillies
2 green chillies,slit(optional)
1/2 teaspoon lemon zest(optional)
1 table spoon Extra Virgin Olive oil
few curry leaves
Method
Wash and soak the rice in cold water for 20 minutes.Cook in 3 cups of salted water,partially covered until tender about 20-25 minutes.
Roll the lemon to loosen the juices. Mix the lemon juice with rice and keep aside
Heat oil in a deep pan on medium flame. Add all the other ingredients besides turmeric and ginger. when the mustard seeds start to splutter add the turmeric and grated ginger . saute for a minute before adding the lemon rice mixture and the lemon zest;Stir and let the flavors infuse for few minutes before serving.


This is my entry for Weekend Wokking ,in limelight this month are lemons.

Poached Pears with Saffron in Rhubarb Sauce

This elegant and simple dessert is from Hassan M'souli's Morrocan Modern,a neat collection of authentic Moroccan food with a modern twist.Of all the delectable Moroccan desserts featured in the book,this fruity dessert caught my eye for its fascinating flavors with luscious rhubarb sauce and fragrant saffron and Orange blossom.

Rhubarb

These pretty red stalks of rhubarb with earthy sour flavor and inedible(Toxic!) leaves are the fresh pick of late spring season.Originating from China ,its dried roots are used as remedy for many illness in traditional Chinese medicine.In America Rhubarb's got the nickname as "pie plant" for its a popular filling along with strawberries in pies.
Rhubarb is packed with Vitamins K & C, Calcium, Potassium, Manganese and is a good source of fiber.Read more about its health benefits.
A simple syrup\sauce with rhubarb was perfect get started,do explore loads of other rhubarb recipes here.The tart sweet sauce paired deliciously with lightly sweet pears infused with fragrant saffron and orange blossom.The sauce also goes well over yogurt and custard with sprinkle of nuts.


Recipe : Poached Pears with Saffron in Rhubarb Sauce
Ingredients
4 pears,peeled and cored,with stalks on
1/2 a lemon,juiced
3 cups water
1 tablespoon Orange blossom or rose water
pinch of saffron threads
1 cinnamon stick
1 bunch rhubarb(3 stalks),leaves removed and sliced
2 tablespoon raisins
1/4 cup chopped nuts

Method
Place pears in a bowl and squeeze on lemon juice to prevent them from going brown.
combine water and orange blossom water in a large saucepan,add the cinnamon stick.Bring to a boil,reduce the heat,add saffron and place the pears in ti the simmering liquid.Cover and continue to cook for another 30 minutes ,or until the pears are almost cooked.Remove the pears from the saucepan,place in to a bowl and pour over 1/2 cup of cooking liquid.Allow to sit for an hour or refrigerate overnight for flavors to intensify.
Heat the remaining cooking liquid over low heat,add the rhubarb stalks and cook for 10 minutes.Take out the cinnamon stick and blend the sauce .
To serve,place sauce in to shallow bowl or plate and set pears in the middle.Sprinkle raisins and nut over the sauce.Garnish with mint


This is my entry for Weekend herb blogging,the lovely hostess this week is Cinzia of Cindystar.