OMPODI:
INGREDIENTS:
Gram flour - 1 cup
Rice flour - ¼ cup
Butter - 1 tsp.
Red chili powder -1/8tsp
Asafoetida - a pinch
Omam - 1/4 spoon
Oil for frying - 3 cups
Ompodi press
Salt to taste.
METHOD :
• Sieve gram flour and rice powder and make a soft dough using salt , chili powder, asafoetida and water.
* Soak omam for an hour and grid with little water to a smooth paste and add to gram paste.
• Heat oil in a kadai. Over medium heat( put the dough in the sev press) and press the sev machine on the surface of the oil so that it covers the oil.
• Turn it with the long handled ladle. Fry until crisp. Remove and drain. Make the rest of the dough in the same way. Store in an air tight container after they are slightly cooled.The disk with the small holes should be used.
Saturday, October 11, 2008
CALORIE VALUE OF FRUITS AND VEGETABLES
Calorie chart:
It is better to know the calorie value of what you eat if you are weight and health conscious. An attempt is made here to provide you the chart of calories of fruits and vetetables
CALORIE VALUE OF FRUITS PER 100 GRAMS:
Apple 56
Banana 153
Chickoo 94
Cherries 70
Dates 281
Guava 66
Black Grapes 45
Litchies 61
Mangoes 70
Orange 53
Papaya 32
Peach 50
Pears 51
Pineapple 46
Plums 56
Pomegranate 77
Watermelon 16
VEGETABLES PER 100 GRAMS:
Cabbage 45
Carrot 48
Methi (fenugreek) 49
Spinach 26
Onion 50
Potato 97
Brinjal 24
Cauliflower 30
French beans 26
Peas 93
Tomato 21
Lettuce 21
CEREALS PER 100 GRAMS:
Bajra 360
Maize flour 355
Rice 325
Wheat flour 341
CHAPATHIS/BREAD/PARATHA PER PIECE:
1 medium chappati 119
1 slice white bread 60
1 paratha (no filling) 280
MILK AND MILK PRODUCTS PER CUP:
Cows milk 100
Buffalo milk 115
Skimmed milk 45
Buttermilk 19
Cheese 315
Butter 100gms. 750
Cream 100gms. 210
Ghee 100gms 910
OTHERS:
Sugar 1 tbsp. 48
Honey 1 tbsp 90
Coconut water 100 ml 25
Coffee 40
Tea 30
Orange juice 100ml 47
Tomato juice 100ml 22
It is better to know the calorie value of what you eat if you are weight and health conscious. An attempt is made here to provide you the chart of calories of fruits and vetetables
CALORIE VALUE OF FRUITS PER 100 GRAMS:
Apple 56
Banana 153
Chickoo 94
Cherries 70
Dates 281
Guava 66
Black Grapes 45
Litchies 61
Mangoes 70
Orange 53
Papaya 32
Peach 50
Pears 51
Pineapple 46
Plums 56
Pomegranate 77
Watermelon 16
VEGETABLES PER 100 GRAMS:
Cabbage 45
Carrot 48
Methi (fenugreek) 49
Spinach 26
Onion 50
Potato 97
Brinjal 24
Cauliflower 30
French beans 26
Peas 93
Tomato 21
Lettuce 21
CEREALS PER 100 GRAMS:
Bajra 360
Maize flour 355
Rice 325
Wheat flour 341
CHAPATHIS/BREAD/PARATHA PER PIECE:
1 medium chappati 119
1 slice white bread 60
1 paratha (no filling) 280
MILK AND MILK PRODUCTS PER CUP:
Cows milk 100
Buffalo milk 115
Skimmed milk 45
Buttermilk 19
Cheese 315
Butter 100gms. 750
Cream 100gms. 210
Ghee 100gms 910
OTHERS:
Sugar 1 tbsp. 48
Honey 1 tbsp 90
Coconut water 100 ml 25
Coffee 40
Tea 30
Orange juice 100ml 47
Tomato juice 100ml 22
EASY COOKING TIPS
These tips will help you manage food items like bananas, chocolate, tomatoes, onions and various other ingredients.
Cooking Tops #
- To make one cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
# Soak whole pulses overnight and other dals for one hour before cooking. Always add hot water to the gravy to enhance the taste.
# Always use heavy bottomed vessels to make desserts, in order to avoid burning.
# Make desserts with full cream milk, to get thick creamy texture.
- Whenever curd is to be added to the masala, it should be beaten well and added gradually.
# Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolambu.
# Onions and masala are fried in the main cooker vessel itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
# If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
# Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
# You can leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
# Immediately after boiling noodles put them in normal cold water to separate them.
# If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
# Potatoes soaked in salt water for 20 minutes will bake more rapidly.
# Never discard the water in which vegetables are cooked, use it in gravies or soups.
Put tomatoes in a large bowl and cover with boiling water. Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
Tips on various ingredients:
1. To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time. 2. Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time. 3. Wash vegetables before peeling or cutting to preserve the water-soluble vitamins. 4. Peel vegetables as thinly as possible to preserve the minerals and vitamins. 5. Soak potatoes and brinjal after cutting, to avoid discoloration. 6. If you boil vegetables in water, do not throw the water, keep it to make gravies. Cutting Vegetables7. Remove the stems of green chilies while storing them. This will help them to stay fresh for long. 8. After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying. 9. Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily and so there is no need to soak them overnight. 10. Chopping/Cutting on a marble slab will blunt your knives. So use a wooden cutting/ chopping board.
Cooking Tops #
- To make one cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
# Soak whole pulses overnight and other dals for one hour before cooking. Always add hot water to the gravy to enhance the taste.
# Always use heavy bottomed vessels to make desserts, in order to avoid burning.
# Make desserts with full cream milk, to get thick creamy texture.
- Whenever curd is to be added to the masala, it should be beaten well and added gradually.
# Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolambu.
# Onions and masala are fried in the main cooker vessel itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
# If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
# Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
# You can leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
# Immediately after boiling noodles put them in normal cold water to separate them.
# If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
# Potatoes soaked in salt water for 20 minutes will bake more rapidly.
# Never discard the water in which vegetables are cooked, use it in gravies or soups.
Put tomatoes in a large bowl and cover with boiling water. Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
Tips on various ingredients:
1. To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time. 2. Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time. 3. Wash vegetables before peeling or cutting to preserve the water-soluble vitamins. 4. Peel vegetables as thinly as possible to preserve the minerals and vitamins. 5. Soak potatoes and brinjal after cutting, to avoid discoloration. 6. If you boil vegetables in water, do not throw the water, keep it to make gravies. Cutting Vegetables7. Remove the stems of green chilies while storing them. This will help them to stay fresh for long. 8. After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying. 9. Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily and so there is no need to soak them overnight. 10. Chopping/Cutting on a marble slab will blunt your knives. So use a wooden cutting/ chopping board.
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