Crab Soup Recipe

Recipe Ingredients:

• 1/2 cup butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 2 tbsp finely chopped onions
• 2 tsp chicken base or bouillon granules
• 1/8 tsp pepper
• 2 tbsp chopped flat-leaf parsley
• 1 pound crabmeat

Method: Melt butter and whisk in flour. Cook for 3 minutes then stir in milk, chopped onion, chicken base, pepper, and chopped parsley. Reduce the heat and cook until thick. Stir in crabmeat; heat through.

Kerala Prawn Soup Recipe

Recipe Ingredients:

• 1 tsp black peppercorns
• 1 tsp black mustard seeds
• 2 tsp coriander seeds
• 1/8 tsp fenugreek seeds
• 2 tbsp oil
• 3 ground onions
• 12 curry leaves
• 2 tsp chopped garlic
• 1 chopped ginger
• 1 tsp red chili paste
• 750 ml fish stock
• 750 gm prawns ? without shells
• 2 tbsp lime juice
• 125 ml coconut milk

Method: Roast peppercorns, mustard, curry leaves and fenugreek seeds. Grind to a fine powder. Heat oil. Add onions; curry leaves, garlic and ginger. Stir and fry for 3 minutes. Add a couple of tablespoons of water to prevent sticking. Add dry masala and red chili paste. Cook for a few minutes before adding the stock. Season and bring to a boil. Simmer for 15 minutes. Add prawns and cook until tender. Stir in limejuice and coconut milk. Heat through and serve.

Indian Recipe For Spiced Coffee

Coffee Recipe- Ingredients:

• 1 Clove
• 1 cup Milk
• 2 tbsp Sugar
• 1¼ cups Water
• 1 stick Cinnamon
• A Pinch of Nutmeg
• 4 pods Cardamom, slit
• 2 cups strong, freshly brewed Coffee

Method:

1. In a medium-size pot, bring water to a boil. Stir in the spices, cover, and simmer over low heat for 5 minutes.
2. Stir in the prebrewed coffee.
3. Meanwhile, in a saucepan, heat milk until almost boiling.
4. Strain the spiced coffee through a fine mesh strainer covered with cheesecloth into the milk.
5. Add sweetener, stir, and serve in mugs.

Tip: Add a couple of chopped basil leave to your morning cup of tea or milk, for relief from dry or Phlegmatic cough. Regular use is also very good for general well being.

Recipe for Masala Tea

Recipe Ingredients:

• 3 tsp Tea
• 2/3 cup Milk
• 1½ cups Water
• 2″ piece of Ginger
• 4 tsp Sugar (or to taste)
• A pinch of Cardamom powder

Method:

1. Boil one and a half cup of water in a saucepan.
2. Add in the tea and boil for a minute.
3. Add the ginger and cardamom powder. Let it boil.
4. Now add milk and sugar and bring to boil.
5. The mixture will rise and may spill over the top, so be aware and remove from the heat.
6. Strain the tea into cups and serve.

Chicken Saltimbocca Italian Recipe

The Italian word saltimbocca means "jump in the mouth," and believe us, bite after bite of this delicious prosciutto-wrapped chicken will jump right into yours!

Credit: Rori Trovato

Servings: 4

Recipe Ingredients:

* 3 tablespoons olive oil
* 2 cloves garlic, peeled
* 4 large sage leaves
* 4 skinless, boneless chicken breasts
* 4 slices prosciutto
* 1/2 cup all-purpose flour
* Salt and pepper to taste
* 3/4 cup dry white wine
* 3 tablespoons cold unsalted butter, cut into pieces

Directions:

Preheat the oven to 400 degrees F.

In a large ovenproof saute pan, heat the olive oil over medium heat and add the garlic cloves. Brown the garlic, turning often, about 7 minutes. Turn off the heat and discard the garlic. Meanwhile, place a sage leaf on top of each breast and wrap the entire breast with a prosciutto slice, overlapping the slice and tucking it underneath the breast.

Heat the garlic oil over medium-high heat. Place the flour on a plate and turn the chicken in the flour, shaking off the excess. Carefully place the breasts in the pan, sage side down, and saute until golden brown, about 5 to 7 minutes. Turn the breasts over and sprinkle with salt and pepper. Place in the oven and cook for 12 more minutes. Remove the pan from the oven, place the breasts on a plate and cover with foil. Place the hot pan back on the burner over medium heat. Add the wine and scrape the brown bits from the pan. Continue cooking for 3 to 5 minutes, until the wine is reduced by half. Turn off the heat. Add the butter and stir with a wooden spoon until the sauce is slightly thickened. Pour over the chicken and serve at once.

Low Calorie - Low Fat Chocolate Pie Recipe

Pour 1 2/3 cups of cold fat free milk into a
large bowl.
Beat in with a wire whisk two 4 oz packages of
Jell-o fat free/sugar free instant chocolate
pudding mix and 1/2 tub (8 oz. size) of Cool Whip
whipped topping.
Spread in a reduced fat graham cracker crust.
(I used Keebler's Ready Crust).
Top with the remaining whipped topping.

Calories approximately 217 and 3.5 grams of fat for
1/8 of the pie.

Ramadan--Purity of thought and action

Ramadan is the ninth month of the Islamic Lunar calendar and the holiest of the four holy months. It begins with the sighting of the new moon after which all physically mature and healthy Muslims are obliged to abstain from all food, drink, gum chewing, any kind of tobacco use, and any kind of sexual contact between dawn and sunset. However, that is merely the physical component of the fast; the spiritual aspects of the fast include refraining from gossiping, lying, slandering and all traits of bad character. All obscene and irreligious sights and sounds are to be avoided. Purity of thought and action is paramount. Ordained in the Quran, the fast is an exacting act of deeply personal worship in which Muslims seek a raised level of God-consciousness. The act of fasting redirects the hearts away from worldly activities, towards The Divine.

The month of Ramadan is a time for spiritual reflection, prayer, doing good deeds and spending time with family and friends. The fasting is intended to help teach Muslims self-discipline, self-restraint and generosity. It also reminds them of the suffering of the poor, who may rarely get to eat well. It is common to have one meal (known as the Suhoor), just before sunrise and another (known as the Iftar), directly after sunset. This meal will commonly consist of dates, following the example of the Prophet Muhammad, peace be upon Him. Because Ramadan is a time to spend with friends and family, the fast will often be broken by different Muslim families coming together to share in an evening meal.

Ramadan derives from the Arabic root: ramida or ar-ramad, meaning scorching heat or dryness. Since Muslims are commanded to fast during the month of Ramadan, it is believed that the month's name may refer to the heat of thirst and hunger, or because fasting burns away one's past sins. Muslims believe that God began revealing the Qur'an to the Prophet Muhammad during Ramadan (in the year 610 C.E.). The Qur'an commands: "O ye who believe! Fasting is prescribed to you as it was prescribed to those before you, that ye may (learn) self-restraint...Ramadan is the (month) in which was sent down the Qur'an, as a guide to mankind, also clear (Signs) for guidance and judgment (between right and wrong). So every one of you who is present (at his home) during that month should spend it in fasting..." (Chapter 2, verses 183 and 185). Fasting during Ramadan did not become an obligation for Muslims until 624 C.E., at which point it became the third of the Five Pillars of Islam. The others are faith (Shahadah); prayer (Salah); charitable giving (Zakah); and the pilgrimage to Makkah (Hajj).

Another aspect of Ramadan is that it is believed that one of the last few odd-numbered nights of the month is the Laylat ul-Qadr, the "Night of Power" or "Night of Destiny." It is the holiest night of the holiest month; it is believed to be the night on which God first began revealing the Qur'an to the Prophet Muhammad through the angel Jibril (Gabriel). This is a time for especially fervent and devoted prayer, and the rewards and blessings associated with such are manifold. Muslims are told in the Qur'an that praying throughout this one night is better than a thousand months of prayer. No one knows exactly which night it is; it is one of God's mysteries. Additionally, Muslims are urged to read the entire Qur'an during the month of Ramadan, and its 114 chapters have been divided into 30 equal parts for this purpose.

When the first crescent of the new moon has been officially sighted by a reliable source, the month of Ramadan is declared over, and the month of Shawwal begins. The end of Ramadan is marked by a three-day period known as Eid ul-Fitr, the "Festival of Fast-breaking." It is a joyous time beginning with a special prayer, and accompanied by celebration, socializing, festive meals and sometimes very modest gift-giving, especially to children.

When Ramadan ends, Muslims give charity in a locally prescribed amount, calculated to feed one poor person in that region for one day. This is known as fitra, and is meant as another reminder of the suffering endured by many. Many Muslims also take this occasion to pay the annual alms which are due to the poor and needy, known as Zakah (2.5% of assets).

At the beginning of Ramadan, it is appropriate to wish Muslims "Ramadan Mubarak" which means "Blessed Ramadan." At its conclusion, you may say "Eid Mubarak.

Compiled from various sources

Ramdan Special Recipe-Kerala Chicken Stew

Recipe Ingredients

Chicken 1/2 kg / or 1 pound
Potato 1 cubed
Onions 3 finely chopped
Green chillies 3 or as reqd slit open length-wise
Garlic(cut into thin pieces) 1 tbsp
Ginger(cut into thin pieces) 1 tbsp
Coconut Milk 1 1/2 cups
Cinnamon 4 small pieces(crushed)
Cardamom 4 pods crushed
Cloves 4
Curry leaves 3 stems
Oil 4 tsp
Vinegar 1 tbsp
Salt As reqd


Method:

* Cook the cut pieces of chicken with vinegar, potatoes, salt and a little water in a pressure cooker, upto 1 whistle.
* Heat oil in a pan Sauté onions, green chillies, garlic and ginger in this order.
* Add crushed cinnamon sticks, cloves and cardamom and sauté, till onions turn brown.
* Sauté, till the fresh smell of masala leaves.
* Add the above mixture to the cooked chicken Cover and bring everything to a boil.
* Add Coconut milk to the cooked chicken on a slow flame Add curry leaves
* Allow the contents to boil and stir it often.
* Turn off the flame immediately after it boils Check for the salt

North Indian Butter Chicken

Ingredients
Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2" pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
Ginger & garlic paste - 2 tspns
Turmeric powder- 1/4 tsp
Chilly powder - 2 tsp
Coriander powder- 1 tspn
Onion - one chopped
Orange colour - 1 1/2 tsp
Butter - 3 tspn
Oil - 2 tspn
Tomato puree - 2 tomatoes blended smoothly


Preparation

* Fry onions in oil till transparent.
* Add cinnamon and let it fry.
* Then add ginger & garlic paste along with a little water.
* Stir continuously.
* Add turmeric, chilly, coriander powder with salt and mix well.
* Pour in tomato puree, cashew & almond paste - mix well with water.
* When it starts to boil add the chicken which should be mixed with a little colour.
* Then add sufficient water for the chicken to boil.
* The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.

Onam 2006 Pulikali

Wish You Happy Onam

Onam

Thiruvonam-Day Ten Of Onam Festival

"To everyone, Onam Wishes".

Thiruvonam-Day Ten

On this day the enchanting state of Kerala reverberates with the chants of Onaashmsakal. According to the people, the spirit of legendry King Mahabali visits the state of Kerala.The main day of Onam where new clothes are given as presents followed by a grand feast. On the ninth day, tenants of the family, dependants and hangers-on present the fruits of their labor, such as vegetables and coconut oil to 'Karanavar', the eldest member of the Tarawad in a ritual called 'Onakazhcha'. In return, they are treated with a sumptuous feast on the main day of Onam. It is also customary for the village artisans to present the Karanavar of each Nayar Tarawad, a specimen of his handiwork in return of the presents of cloth or rice.
AVIAL

Ingredients:

2 cups of cubed and boiled vegetables (beans,carrots,potatoes,drumsticks,raw bananas,cauliflower)
2 tsp cumin seeds
2 tablespoons of coconut
4-5 green chillies
3/4 packet buttermilk
A pinch of turmeric
Salt to taste
3 tsp cooking oil for seasoning
1 tablespoon fresh coriander leaves, chopped finely

Method:

• Blend the boiled vegetables to a smooth paste:
• Add the salt, turmeric and the coconut paste to the buttermilk.
• Add the boiled vegetables.
• Heat on a low flame till the buttermilk mixture reaches a thick texture.
• Keep stirring continously.
• Now add the chopped coriander leaves.
• Season with mustard, curry leaves, hing , cumin and red chillies in hot oil.
• Heat hot with plain rice.