Daawat Newsletter      Sep 02, 2002      Issue # 65

Index

Recipe Count: 1470
Featured Recipe

Ingredients:

500 gms rice
200 gms tomatoes
50 gms oil
1/2 tsp pepper powder
2 tsp soya sauce
Salt to taste
1 tsp Ajinomoto
Sufficient water

Tomato Fried Rice
tomatofriedrice.JPG (20293 bytes)
An Indian spicy & tasty rice dish made with rice, tomatoes, soya sauce, and ajinomoto.

Method:
  1. Boil the water and add rice to it. When the rice gets tender and cooked, drain all the water and keep it aside.
  2. Heat oil in a pan and fry the tomatoes for a while.
  3. Now add the cooked rice to the tomatoes and fry the rice well.
  4. Before removing from the heat, add pepper powder, soya sauce, salt to taste, Ajinomoto and mix well.
  5. Remove from heat and serve hot.
    Serves: 3-4
    Preparation time: 20-30 minutes

Feature: 5 Ways To Healthier Cooking
Serve more meatless meals:
Cut down on saturated fat and cholesterol by getting more protein from plant sources, such as grains and legumes (dried beans, lentils, and peas). They are much lower in fat than meat and an excellent source of dietary fiber. However, grains and legumes must be properly combined. Unlike the protein in meat, which contains all 20 of the amino acids needed for good health, the protein in plant foods is incomplete. Grains, for example, are low in lysine and high methionine, while legumes are typically high in lysine but low in methionine. The solution is simple. Serve grain and legumes together, so that the strength of one makes up for the deficiency in the other.


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Tip of the week
Cooking:

Wrap potatoes etc. which you may want to bake in the coal, in foil, to retain moisture and also to avoid becoming sooty black.
Health:
Did you know that for each decade of life, the average adult loses 6-7 pounds of muscle? The more muscle you have, the more calories your body burns each day. What to do? Participate in a regular exercise/fitness program to help protect and build lean muscle mass. Fit fitness into your life!

Cookery term
Cream Together:

To mix two ingredients together such as creaming butter or ghee with sugar until the mixture is light and fluffy.


Cooking For Health: Yogurt - Dietary Benefits

Yogurt can be made from sheep's, cows, goats or even Soya milk. A culture of special bacteria is added to the boiled milk, which is then kept warm for several hours during which time the bacteria multiply and convert milk sugar (lactose) into lactic acid. It is the lactic acid, which precipitates the curdling of the milk into yogurt at the same time as suppressing the growth of harmful bacteria, giving a product with a longer life. Originally (before pasteurization) yogurt culture was produced by allowing bacteria from the atmosphere of the local surroundings to grow within the milk.
A little of this was then added to fresh milk, allowing the fermentation process to continue. A local culture was believed to be particularly suited to people living in the region and would help to achieve optimum health. However, in today's technological and modern western world, local ecology has been disrupted by pollution and mobile lifestyles, so changing yogurt production from a local process to a large commercial organization.