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As we have talked so much about spicy foods today, it would not complete without a spicy recipe. Today’s spicy recipe is based on prawns. The recipe is as follows:

Ingredients

1 lb Shelled and Veined Tiger Prawns
2 Large Onions (Chopped)
3 Large Tomatoes (Chopped)
Chopped Green chilies
Turmeric Powder
Garlic Paste
Cumin Powder
Cinnamon Powder
Powdered Cloves
Powdered Mace
Coriander Powder
Chili Powder
Salt
Mustard Oil

Method

1. Fry tomatoes, onions, green chilies and garlic paste in oil, stirring constantly over slow fire for 15 minutes. Take care that the spices do not stick the bottom of the pan.

2. Add all the spices and salt and cook further for 10 minutes.

3. Add prawns, stir well with all the spices. Cover the pan and cook on slow fire for 15 minutes.

4. Add a cup of water. Simmer and serve with rice.

An earlier report pointed at the antioxidant power of spicy foods, yet another article lists out various healthy ways of incorporting spices and herbs in our everyday foods. They are as follows:

1. Herbs can be added to stews, marinades, salads and soups.

2. Turmeric can be added to stir-fries and lentils.

3. Paprika or black pepper can be used to pep-up bland foods.

4. Cinnamon can be used in cakes, cookies, oatmeal and even curries and stir-fries.

5. Rosemary and thyme can go great as a chicken rub.

6. Oregano works wonderfully with pasta, cheese sauce, bisques and chicken roast.

7. Ginger can be added to tea, curries, stir-fries and cookies.

8. Cloves go great in a bouquet-garni.

9. Cumin powder tastes great in curries.

10. Coriander leaves and mint leaves work wonderfully as a garnish to most of the curries.

Vacuum-packed foods are reported to stay crispier, fresher and preserving nutrients for a longer time. An article in The Chicago Tribune points at different types of vacuum sealers for different food products, available at warehouses and retail stores, which might be pricey, but are a lot deal helpful in stretching the sustainability of food products.

Facts provided claim that vacuum-packed foods keep the oxygen out of the package and hence make food stay fresh a great deal longer than fresh foods.

The logic behind getting foods vacuum packed at home might make food a lot deal flavorful for the flavor-freaky diners as they can purchase local vegetables and meats, instead of processed ones and store it in special vacuum bags.

Briefly vacuum packaging would not only save the nutrients of the foods by not let them come in contact with air, but will maintain the original texture of the food for same reasons. Eventually, diners can count their savings at the end of the day from cooking only a portion of food and sealing the remaining for future use and from spending big on processed foods, loaded with preservatives.

Confectionery makers are reported to have turned to artisan chocolates for bakery purposes to provide the chefs and pastry makers with an array of options to choose from while baking with cocoa or chocolate. While facts provided claims that brands like Hershey, Nestle and Ghirardelli are coming up with premium baking chocolates, chefs and bakery specialists prefer the chocolates they had been using since years, irrespective of the cacao content in it.

However, baking chocolates contribute to the $14bn sales in the chocolate market, there is a hint that these bakers cannot escape from the haunting profiles of the gourmet cocoa to exercise their creativity. Moreover, it is not at the end of the day, a baker’s choice, but the changing tastes of consumers, which is more on the gourmet side, engaging multiple layers of chocolate flavor from dark to bittersweet.

Study published in the American Journal of Clinical Nutrition reported that 12 spices constituting cloves, oregano, ginger, cinnamon, turmeric, basil, mustard seed, curry powder, paprika, chili powder, parsley or black pepper have ousted the highly acclaimed antioxidant foods, blueberries, and dark chocolate and red wine. Facts provided by the report claims that the spices and herbs are rich in vitamins, folic acid, potassium and curcumin, which in return equip the system with required antioxidants.

By way of comparison, earlier studies have shown that oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries. The research also claims herbs and spices to be the quickest and most concentrate source of antioxidants.

Optimum benefit from herbs and spices can be tapped only from custom made, home-cooked foods, for the very reason that processed foods do not tap the functionality of healthy herbs and spices. This will make the American diners settle for homemade stews with natural and bolder flavors rather than processed foods with synthetic sauces.

Boiled eggs is not only restricted to breakfast, but I remember an earlier post, which speaks of its expansion to the dinner table. I am going to share with you a recipe of egg in coconut gravy and the method is as follows:

Ingredients

Hard Boiled Eggs (halved and shallow fried)
Chopped Tomatoes
Chopped Onions
Garlic Paste
Coconut Paste
Green chili Paste
Cumin Paste
Turmeric Powder
Cardamom Powder
Nutmeg Powder
Salt
Oil
Water

Method

1. In oil fry onions until brown.

2. To fried onions add tomatoes, turmeric powder, garlic paste, cumin paste, green chili paste and salt.

3. Fry the pastes in step 2, stirring constantly over slow fire for 15 minutes.

4. To the fried paste add coconut paste, cardamon and nutmeg powder.

5. Fry the above paste for 10 more minutes and add water.

6. To the gravy in step 5 add shallow-fried eggs and simmer on slow fire for 10 minutes.

7. Garnish with coriander leaves and serve with rice or flatbread.

An article speaks of pepping-up salads with root vegetables. The root vegetables that home cooks can use to make perfect winter salads are as follows:

1. Carrots, beets and onions cut into circles can make a colorful salad to go with meat roasts.

2. Artichokes and yams can be steamed to go along with pepper, salt and lemon juice.

3. Sweet potatoes can be added to chicken or fish salad.

4. Grated beets, carrots and tomatoes can go wonderful with a bowl of vegetable soup.

5. Turnip green and cucumber can go very well in a balsamic dressing

Following a Trans fats ban by Taco Bell, Arby’s Restaurant Group in Atlanta is reported to have announced chuck out Trans Fats from French fries and other foodstuffs. Facts provided by the food chain claims to chuck out Trans fats from 75 percent of its food items by May 1.

Though the food chain has not spoken about the alternate oil usage in the French fries and other foodstuffs, yet what can bring the food chain respite is the endorsement of consumers about the usage of Trans fat free oil. However challenging it might be to compromise on taste and texture of foodstuff, the fast food chain can do a bit of research on the Trans fat free oils proposed to be used by KFC, Wendy and Taco Bell and accordingly make it compatible with other ingredients used to make fast foods.

Sugar supplier British Sugar is reported to have launched Icecraft Sugarpaste, which claims to finish icing on cake without unpleasant off-white color, crumbly or grainy texture, apparently reducing the costs of whiteners and creamers. Facts provide that the ingredient used to produce Icecraft icing sugar have the right particle size for creating a smooth and non-sticky paste.

What adds to the claim is the adaptability of the icing sugar in modeling, crimping, frilling, molding and embossing icing on a pastry or cake. However, the icing sugar being a paste is not useful for dusting on cakes and dissolving into other desserts. It only projects the decorative purpose of icing sugar, which is marketability of one among many versatile uses of icing sugar in culinary use.

Party time does not have to hold the cliches of crackers, sandwiches or pastries and an article in the New York Times points out the fact that by putting together simple ingredients the hosts can set the finger food experience on a ‘high’ for their guests. Recipes provided in the article claims that finger foods served for dinner parties can be cut down to suit the requirements of snacking in parties.

Finger foods are oft-reported to catch the fancy of the diners in form of amuse-bouche and hors d’ oeuvre and they not only serve-up to cater to appetizing trends in the cocktail parties but also in stand-up parties, which is always open to ideas. The idea of surprising self-serving guests with unusual creativity in dishing out gourmet appetizers can always add to the credit of the host of the party.