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13 wonderful ways to use canned beans
13 wonderful ways to use canned beans
Yes, there's something beautiful in a pot of beans, simmering away: of spooning up its garlicky, brothy goodness, of stretching it all week, of feeling whole and useful and efficient. That's all wonderful. But when dinner needed to have happened five minutes ago, and you're looking for something to sustain you now this very second, it's time to whip out the handy can opener. Here are our 13 ways to transform canned beans into a proper dinner — one that just might be as good as that pot of long-simmered beans could've been.
Yes, there's something beautiful in a pot of beans, simmering away: of spooning up its garlicky, brothy goodness, of stretching it all week, of feeling whole and useful and efficient. That's all wonderful. But when dinner needed to have happened five minutes ago, and you're looking for something to sustain you now this very second, it's time to whip out the handy can opener. Here are our 13 ways to transform canned beans into a proper dinner — one that just might be as good as that pot of long-simmered beans could've been.
How to make छैना खीर
छैना खीर:- छोटे छोटे बंगाली रसगुल्ले को एकदम गाढे केसरिया दूध में मिलाकर बनी हुई परम्परागत बंगाली रेसीपी छैना खीर है , इसे किसी भी त्यौहार या शुभ अवसर पर बनाईये और इसका आनंद लीजिये।
Cheese Bread
1/2 cup warm water
2 1/4 teaspoons or 1 package of instant yeast
1 1/4 cups water, room temperature
2 tablespoons olive oil
Deluxe Nachos
REFRIED BEANS:
2 cups Dry pinto beans
1 large Onion
1 Ham hock -- Water
1/2 cup Lard
Salt
2 cups Dry pinto beans
1 large Onion
1 Ham hock -- Water
1/2 cup Lard
Salt
Top 4 Indian Dishes ....
A south Indian
flavorful cake made by steaming a batter of fermented black lentils and rice.
And this is usually served with sambar which is a vegetable stew. This is
one of the most famous of all the
Top 7 Drinks that will help you Lose Weight .....
Ice cold water speeds up the metabolic process, so by drinking
it you will eliminate more calories. You need to drink at least 16 ounces on a
daily base to see the results.
How to Buy Wine For Parties, Marriage, dinners.......
It should come as no surprise that the holiday season is the biggest time of year for both sales and consumption of wine. Parties, Marriage, dinners, and other seasonal celebrations bring those once-a-year wine drinkers out in droves.
6 Shocking Secrets About the Junk Food Industry .....
All the Food chains operating in the country fantastically well, multiplying
revenues and booming new concepts, they believe that they are giving the consumer a very competitive value for their money. But that's what you see.
What you don't see is this.
1. With increasing pressure to create the best dish on the window which would
appeal to the masses, sell like "samosa" and create a relationship
with the consumer, we are forced to create and conceptualize at a critical
point.
2. Every good concept for selling of junk food gets rejected if it's not cost friendly, I mean the food
cost has to be as low as possible to generate maximum profits. This makes wonder how low is really low? Most brands are willing to dilute their quality
to generate maximum profits. With that goal in mind, they are more than willing
to sacrifice ingredients altogether.
3. The tomato sauce used on the pizza is not just made with tomatoes but mixed with red pumpkin as a filler for the sauce. The
cheese is no longer dairy but a derivative of mayonnaise with heavy
stabilizers. If you are getting a pizza for Rs 49 and the new launch is
targeted to sell it at Rs 29, trust me, you are eating real crap. In this case,
you are eating a pizza which will have the tomato (red pumpkin) sauce, veggie
toppings and will be drizzled with mayonnaise which is chemically stabilized to
withstand the heat during baking and does not split, while giving you the
feeling of cheese post baking. What you are eating is an absolute synthetic
smart derivative of cheese.
3. In garlic butter bread there is no butter, it's actually a customized fat liquid flavored with garlic and hint of butter "flavor" toppled over the hot bread so it soaks in. You would be better off having 5 ml of refined oil than fool yourself with this hogwash.
4. The concern here is that who is checking thestandards of these brands? FSSAI, or the Food Standards and Safety Authority of India? Of course, the FSSAI checks the food, but the guidelines that that need to be fulfilled to give them a green signal are many decades old. So if the criteria for judging what should cheese be made up of, is age old and irrelevant in today's context, how will you ever ban that cheese?
5. Then you have the burger chains making vegetable patties with absolute ridiculous quality of vegetables that are usually the last lot sold in wholesale markets. A major chunk of their production is happening in factories at Haryana and Punjab. The chicken is mixed with humongous portions of soya chunks and chicken flavor to give it a feel of a chicken patty. Break and check the patty by yourself. The problem is that for the time being, no one is checking.
6. One of the recent launches saw an innovative rice and pizza dish that created a real buzz in the market. It succeeded in fooling the consumers. The pizza making is a simple process in steps like kneading, saucing, topping, cheesing the pizza and it is all time bound. When there are many orders and the back end operations are stressed for time, no one cares to change their gloves while making a vegetarian topping or a meat topping. Yes the guy is wearing gloves but picking and topping the pizza as per the order and passing it onto to the next guy for cheesing. This is a vicious cycle and no one seems to care one way or the other.
NOTE: If any of the fast food chains are selling you a limited term offer (LTO), skip it. It's what these brands offer at the cheapest prices with the worst quality of food imaginable that is packed and marketed smartly.
read more ........
Make Your Own Alcoholic Cocktail by Vodka Whiskey etc......
Cocktails.........
1.Vodka Martini
Ingredients
· 3 ounces vodka
· 1 teaspoon French vermouth
Glass Type: cocktail glass
Instructions
Shake the ingredients well with cracked ice and strain into a chilled cocktail glass and garnish with a twist (or an olive).
Ingredients
· 2 ounces rye whisky
· 3/4 ounce lemon juice
· 3/4 ounce orange juice
· 1 teaspoon grenadine
Glass Type: cocktail glass
Instructions
Shake the whiskey, fresh-squeezed juices, and a scant teaspoon of grenadine well with cracked ice, then strain into a chilled cocktail glass. This one also makes a fine cooler: Simply strain into a Collins glass half-full of cracked ice and top to taste with club soda or seltzer.Ingredients
· 2 ounces 101-proof bourbon
· 3/4 ounce lemon juice
· 3/4 ounce orange juice
· 1 teaspoon grenadine
Glass Type: Collins glass
Instructions
Shake bourbon (or, more authentically, rye), the juices, and the grenadine in a cocktail shaker with cracked ice. Pour unstrained into a sturdy glass and top off with club soda to taste.
4.Whiskey Sour
Ingredients
· 2 ounces bourbon
· 2/3 ounce lemon juice
· 1 teaspoon superfine sugar
Glass Type: cocktail glass
Instructions
Shake the bourbon, juice, and sugar well with cracked ice, then strain into a chilled cocktail glass. Resist, if you can, the impulse to decorate lavishly with fruit, although a maraschino cherry will raise no eyebrows.
5.White elephant
Ingredients
· 2 ounces London dry gin
· 1 ounce Italian vermouth
· 1 egg whites
Glass Type: cocktail glass
Instructions
Shake well with cracked ice, then strain into a chilled cocktail glass.
Ingredients
· 2 ounces London dry gin
· 1/2 ounce Cointreau
· 1/2 ounce lemon juice
· 1 egg whites
Glass Type: cocktail glass
Instructions
Shake well with cracked ice, then strain into a chilled cocktail glass.
Ingredients
· 1 1/2 ounces vodka
· 3/4 ounce Kahlua
· 3/4 ounce heavy cream
Glass Type: old-fashioned glass
Instructions
Shake well with cracked ice, then strain into a chilled Old-Fashioned glass (it'll look less wicked than in a martini glass; that's important). Some folks build this one on the rocks, floating the cream on top.
7.White Wine Cup
Ingredients
· 1 bottle white burgundy
· 4 ounces sherry
· 1 ounce brandy
· 1 ounce anisette
· Rind of 1 lemon(s)
· superfine sugar
· 1 liter club soda
· mint
· pineapple(s)
Glass Type: punch bowl
Instructions
In a punch bowl, mix the white burgundy with the sherry, brandy, anisette, lemon rind, sugar, and club soda. Add a brick or two of ice. Garnish with thin slices of fresh pineapple and sprigs of mint.
8.Zombie
Ingredients
· 1/2 ounce white rum
· 1 1/2 ounces golden rum
· 1 ounce dark rum
· 1/2 ounce 151-proof rum
· 1 ounce lime juice
· 1 teaspoon pineapple juice
· 1 teaspoon papaya juice
· 1 teaspoon superfine sugar
Glass Type: Collins glass
Instructions
Stir together all these ingredients (the juice in the recipe is what mixologist David Embury calls the "mystery ingredient"; it can be pineapple juice, passion fruit nectar, coconut milk, apricot, or cherry brandy -- just about anything this side of Romilar) except the 151 and pour into a 14-ounce glass three-fourths full of cracked ice. Float the 151 as a lid (by pouring it into a spoon and gently dipping it under the surface of the drink). Then, if the spirit moves you, take a match to this mixture; it will burn. Garnish with mint or fruit.
9.Ace of Club
Ingredients
· 2 ounces golden rum
· 1/2 ounce white creme de cacao
· 1/2 ounce lime juice
· 1/2 teaspoon simple syrup
Glass Type: cocktail glass
Instructions
Shake ingredients well with cracked ice, then strain into a chilled cocktail glass. The original recipe calls for a full ounce of crème de cacao. The careful dripping of four drops (not dashes) of Angostura bitters on top of the drink, while not essential, will add a special something not to be sneezed at. Also, try to use Barbados rum, if you have it.
10.Admiral Vernons lime Grog
Ingredients
· 16 ounces lime juice
· 1 pound brown sugar
· 1 pint dark rum
· 1/2 gallon water
· 6 springs mint
Glass Type: Collins glass
Instructions
In a large bowl or jar, mix the fresh-squeezed lime juice and the brown sugar. Dilute with the water and rum (use an old-fashioned dark rum -- Jamaica, Demerara, Bermuda, like that). Drop in the mint. Refrigerate and serve on the rocks.
Indian Starter ..Chilli Paneer Recipie .....
Chilli
Paneer is a melt in the mouth starter flavoured with all the ethnic
Chinese flavours is an all time favourite that is really easy to prepare.
How to make Indo-Chinese dish Chicken Manchurian .....
There are two versions of Chicken Manchurian, wet
and dry. Made with generous amount of garlic and ginger and flavored with soy
sauce and vinegar, the wet Chicken Manchurian (with gravy) complements steamed
white rice and is best when drizzled on a serving of steaming hot rice, fried
rice or noodles.
Indo-Chinese Vegetable Manchurian Recipe ......
There are two versions of
Vegetable Manchurian, wet and dry. Made with generous amount of garlic and
ginger and flavored with soy sauce and vinegar, the wet Vegetable Manchurian
(with gravy) complements steamed white rice and is best when drizzled on a serving
of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is
best served as an appetizer.
Prep & Cooking Time: 40 mts
Serves 4-5 persons
Cuisine: Indo-Chinese
.
2 cups
finely chopped capsicum, cabbage, carrot, beans and spring onion whites (packed
cups)
2 tbsps
maida/all-purpose flour
2 tbsps
cornflour
1/2 tbsp
rice flour
1 tbsp
ginger-garlic-green chilli paste
1/4 tsp
soy sauce
1/2 tsp
black pepper powder
warm
water as required (less than 1/2 cup is needed)
salt to
taste
oil for
deep frying
1/4 cup
spring onions, finely chopped
1 1/2
tbsps finely minced garlic
1/2 tbsp
finely minced ginger
2 finely
chopped green chillis
1/2 tsp
red chilli powder (preferably Kashmiri)
2 tsps
soya sauce
1/2 tbsp
chilli sauce
2 tsps
vinegar
2 tbsps
tomato sauce
1 tsp
brown sugar
salt as
required
1 tbsp
sesame oil
1 1/2 – 2
tbsps finely chopped coriander leaves OR spring onion greens
1 Heat oil for deep frying in a heavy bottomed
vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above.
3 Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.
4 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
5 Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
6 Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
7 Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above.
3 Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.
4 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
5 Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
6 Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
7 Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.
1 Mix a tbsp of cornflour in a little water.
Keep aside.
2 After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
3 Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.
4 Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.
2 After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
3 Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.
4 Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.
You will find more such easy to make Indian recipes on
the blog.
How to Become a Vegetarian .....
If you're planning on becoming vegetarian, it's going to be really difficult,
especially if you love meats; but, no one said it's impossible. If you've got
the right motivation on your side and perseverance within you, you would be
able to achieve this task easily.
The first thing that you need to
ask yourself is whether you're really sure you want to change your diet? What's
the main reason as to why you want to switch over to a totally vegetarian diet?
Is it because you want to end all forms of animal slaughter or are you just
looking for a way to save money? Well, that doesn't matter a lot,
but it does help motivate you a bit.
If you want to successfully switch
over, you're going to need a lot of support on your side and constant reminders
that certain food isn't meant for you. Therefore, tell your family and closest
friends that you're changing your diet.
They'd be able to help you stick
to your plan. Also, there are plenty of websites that are built to
help people realize this goal of theirs, so join them and sign up for their
forums - you'd never know you may receive a lot of motivation through people
you've never even met before.
Now that you're going to be
changing your diet you need to make sure that the vegetarian food you eat has all the essential nutrients and vitamins as well as proteins that
your body needs.
Therefore, before you switch your
diet, you need to make sure that you research the various possible foods that
you could eat as well as recipes that would make those dishes yummy!
Now that you've decided that you
want to convert to a vegetarian diet, you should not suddenly give up on all
forms of non-veg. Instead, start slow; reduce the number of days in a week that
you consume non-veg and then the amount that you eat. If you do this you won't
feel the heat. However, if you skip it all of a sudden you would not be able to
last long and you'd give up on your quest.
Different ways to Cook Delicious Sea Food Crab ......
The flesh of the Crabs is rich in
trace elements essential for a healthy body such as B vitamins and iron, zinc
and selenium.
This is plain and simple but will
give you more than thirty minutes great eating value. You need a reasonable
sized Crab, around 1 kg plus, preferably male, since they have larger pincers
and more white meat. Have a large pot of boiling salted water to hand, and
plunge the Crab into the water. Pop on the lid and simmer for 20 minutes for a
1 kilo Crab and an extra 10 minutes per kilo afterwards. Remove and allow to
cool slightly so that you can prepare the Crab for serving.
Insert your fingers or a sharp
blade to a point in between the eyes and open up the bottom shell. Remove the
lungs, they look like white pieces of the vegetable Okra. They are just not
digestible by our own bodies and will pass harmlessly through our system. Then
remove the small stomach pouch.
Your meal is ready, with the
brown internal soft Crab meat and the white meat in the shells. Be warned
though that the pincer shells are going to need some cracking, so have a small
mallet and board at hand.
This option 'Dressed Crab' is one
of the most traditional ways of serving a Crab. Cook and clean the crab as
above. Remove the brown meat from the shell and the white meat from the claws.
Take the shell, and with a small pair of pliers gradually remove the side
pieces of shell so that you end up with an open oval bowl shape to place the
flesh.
At both ends place equal amounts
of brown meat, then place the white meat carefully in the middle. The more time
and care you take the more attractive the result. Have a boiled egg at hand,
separate the cooked white from the yoke and finely chop both. Sprinkle the
mixture to separate the brown and white meat. Possibly sprinkle the egg with chopped
parsley. Serve with a salad and bread.
For this dish you will need the
cooked Crab claws, and as many as you can afford. They need to have the bottom
part of the shell removed so that they will be easy to eat and will be coated
in the spicy sauce. You will need sesame oil for flavour, very finely chopped
chillies, with or without the seeds dependent upon your tolerance level,
chopped garlic, chopped lemon grass, Thai fish sauce and a slug of rice wine.
Gently soften all the ingredients then add the Crab claws to coat with the
sauce.
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