HEART HEALTHY BREAKFAST IDEAS

You already know that there is no better way to start your day than with a healthy breakfast. Unfortunately, many people skip breakfast because they are trying to lose weight or are in a rush in the morning. Eating a nutritious breakfast actually helps kick start your metabolism and promote satiety in the morning, which is helpful strategy for weight control. In addition, eating a high-fiber breakfast can also play a role in helping people lower their cholesterol.

The American Heart Association (AHA) recommends that people consume about 25-30 grams of fiber each day from whole grains, fruits, vegetables, and legumes. Starting your day with a high fiber, heart healthy breakfast can go a long way toward meeting these recommendations. In addition, foods with soluble fiber can, such as oatmeal, help lower cholesterol levels as part of diet low in saturated fat and cholesterol. Listed below are some delicious and nutritious breakfast options available that are not only good for your heart, but are also easy to prepare when you are in a hurry.

• Add fresh fruit, such as chopped apples, sliced bananas, or whole berries to a bowl of Quaker Instant Oatmeal Take Heart.
• Spread fat free cream cheese and fresh fruit preserves or reduced fat peanut butter and slices of banana on a whole grain bagel.
• Serve whole-wheat pancakes or waffles topped with fresh fruit preserves. For an extra fiber boost, try mixing finely chopped apples or berries to the pancake batter before cooking.
• Top nonfat yogurt with your favorite fresh berries, and crunchy homemade granola.
• Stuff a whole-wheat pita pocket with fat free cottage cheese and slices of tomato or pineapple.
• Make a healthier omelet by using a cholesterol-free egg substitute instead of eggs and filling it with chopped onion, peppers, mushrooms, broccoli, and fat free cheese and topped with salsa. You can also add a couple slices of whole-wheat toast on the side for some extra fiber.
• When choosing a cold breakfast cereal, look for whole grain cereals that contain at least 5 grams of fiber per serving. Add a sliced banana, apple, or berries to your cereal for extra fiber.
• Make a batch of your favorite whole grain muffins and enjoy one with a piece of fresh fruit and a glass of orange juice or skim milk.
• Create a breakfast smoothie by combining nonfat yogurt, strawberries, bananas, blueberries or other fresh fruit in a blender. If you prefer a thicker smoothie, try adding some oats to help thicken it and add fiber at the same time.
• Article Cradit: http://www.quakeroats.com/

SUMMER DRINK

An Age-Old Summer Punch

Before Gatorade, hardworking farmers in colonial days turned to Haymaker's Punch, also called switchel, for refreshment. This was the drink of choice for workers out in the field who wanted to cool off with something with a bit more of a kick than just plain old well water.

A simplified version of ginger beer, switchel may be sweetened in a number of ways--sugar, honey, or maple syrup--but our preference has always been molasses.

Here's a classic recipe:

Mix 1 quart water, 1/2 cup molasses, 1 teaspoon powdered ginger, and the juice of 1 lemon.Serve ice-cold.

Article Cradit: http://www.almanac.com/

Sweet Pickles

• Put 2 dozen 3–inch cucumbers, freshly picked, in a crock or a jar. A crock can be anything from an unchipped enamel crock to a big glass jar that supermarkets buy their pickles in. 
• Cover with a brine of 1/2 cup pickling salt, 1/4 cup vinegar, and 2 quarts water.
• Weight down the cucumbers (a plate with a canning jar full of water on top of it will do nicely), and cover the crock.
• The fermentation of the cucumbers will cause a white, scummy substance to form on top of the brine. Every day for 2 weeks, check on your cucumbers and just skim the scum off if it is present.
• After 2 weeks, drain, cut into chunks, and let them stand for 24 hours in cold water, and then rinse.
• Combine 3 cups vinegar with 6 cups of sugar and 1/2 cup water. Tie 2 tablespoons each whole cloves and mixed pickling spices in cheesecloth, add to vinegar solution, and bring to a boil. Pour over cucumbers and let stand for 24 hours. Drain, reheat vinegar solution, and repeat 4 times (this is only a 5-minute process each day).
• Remove spices and pack pickles in sterile jars. Bring vinegar solution to a boil and pour over pickles. Seal and process in boiling water bath for 10 minutes. 

Now you have tasty sweet pickles to enjoy all summer long! For more pickle recipes, see the recipes in our Related Articles at the top of the page, or browse our

Article Cradit :http://www.almanac.com/

SPICY CORN CHAAT/ SALAD

Ingredients:

1½ cups Sweet Corn (I have used canned one but you can use fresh or frozen)

¼ cup Onion, finely chopped

¼ cup Tomato, deseeded and finely chopped 

¼ cup Cucumber, diced into ½ cm cubes

1 tbsp Raw Mango, peeled and grated (Optional)

1tbsp Coriander Leaves, finely chopped (Optional)

1-2 Green Chillies, finely chopped (Optional)

½ freshly squeezed Lime juice (As per taste)

2-3 tbsp Sev/Bhujia, deep fried gram flour noodles (Optional. Available in any Asian stores or supermarkets) 

Salt to taste

Spices Used:

¼ tsp Red Chilli Powder (As per taste)

1/8 – ¼ tsp Roasted Jeera/Cumin Powder

¼ - ½ tsp Chaat Masala (Available in any Indian stores)

Method:

1. If you are using a fresh or frozen corn, you can either boil them in enough water for 5-7 mins or microwave them on high power for 4-5 minutes and let it come to a room temperature before using. I have used canned variety which doesn’t require any cooking.
2. Take a medium sized mixing bowl and add sweet corn, onion, tomato and diced cucumber. Mix them well with a help of a spoon.
3. Next add all the spice powders listed above along with green chillies and salt to taste to freshly squeezed lime juice. Mix them well.
4. Add this to the sweet corn as well as finely chopped coriander leaves and mix them well. Adjust the seasoning as per taste.
5. Spoon this Spicy Corn Chaat into serving bowl or plate and add some spicy and crispy sev or bhujia for a crunchy texture and sprinkle little chaat masala if desired.
6. Serve the Spicy Corn Chaat as a quick snack or as a light meal with any cold or hot drink of your choice. Enjoy!

Article Cradit: http://www.monsoonspice.com/

NUTELLA ICE CREAM

This nutella ice cream recipe was made with the following very simple recipe.

I was first introduced to Nutella(R) in Germany as a kid. We used to spread it on a slice of bread and eat it for breakfast. This was very typical. When I came back to the U.S. 30 years ago, no one knew what it was. We could only find it in an imports store if we were lucky. Now, it's available almost anywhere. Yay!

I watched it go from a little known European secret to U.S. superstar over the years. It has made it's mark in our world of desserts: cookies, breads, brownies, cakes, and even ice cream recipes have been created in the sole purpose of having this hazelnut heaven as a prime ingredient. I can only say that I completely approve of this Nutella craze that has taken over the dessert world. You can never have too much! (Especially in an ice cream recipe)

Prepare yourself for a very easy but yummy ice cream recipe!

Ingredients:

1 cup whipping cream

1/2 cup whole milk

1/3 cup Nutella (I think I might try adding a little more next time)

1/2 tsp vanilla extract

1 tbsp granulated sugar (use more if you like it really sweet)

Instructions:

Mix all ingredients together. Chill in refrigerator until cold. Pour into an ice cream maker and freeze according to the instructions. (About 25 minutes.)

Transfer nutella ice cream to freezer containers and let ripen in freezer for 2-3 hours until ready to scoop.

Enjoy!

Article Cradit:http://www.ice-cream-freaks.com/

Tiranga Paneer Tikka

                                                         
 Tiranga Paneer Tikka                     


Ingredients

•	Paneer (cottage cheese)	450 grams
•	Green chutney	4 tablespoons
•	Khoya/mawa	2 1/2 tablespoons
•	Saffron (kesar)	5-6 strands
•	Salt	to taste
•	Red chilli powder	1/2 tablespoon
•	Hung yogurt	1 cup
•	Ginger-garlic paste	1 tablespoon
•	Fresh coriander leaves,chopped	4 tablespoons
•	Green chillies,chopped	3-4
•	White pepper powder	1 tablespoon
•	Lemon juice	1 1/2 tablespoon
•	Butter,melted	for basting

Method
Grate one hundred grams of cottage cheese and cut the remaining into one and a half inch cubes. Slice each cottage cheese cube into three layers without cutting through. In a bowl mix khoya, saffron and salt. In another bowl mix grated cottage cheese, red chilli powder and salt. Take a cottage cheese cube, spread green chutney over the first layer, khoya mixture in the second layer and cottage cheese mixture in the third layer. Similarly treat the remaining cottage cheese cubes. Mix together hung yogurt, gram flour, ginger-garlic paste, coriander leaves, green chillies, white pepper powder and lemon juice in a deep bowl. Add the stuffed cottage cheese cubes and mix gently so that all the cubes are evenly covered with the marinade. Set aside for about an hour. Thread the cottage cheese cubes onto skewers keeping sufficient distance between each and roast in a tandoor or over a charcoal grill at moderate temperature for five to six minutes. You can also cook them on a hot tawa. Baste them with melted butter once in between. Serve hot with onion rings and lemon wedges.

Article Cradit:http://www.sanjeevkapoor.com/

FRITTATA BREAKFAST PIZZA

                                                   

Ingredients

• Fresh pizza dough or 1 small pre-baked pizza crust
• 8 to 10 eggs
• 1/4 cup milk
• Kosher salt and freshly ground pepper to taste
• 2 Florida zucchini, sliced thin
• 1 cup sharp cheddar cheese, grated
• 1 cup breakfast meat (bacon and/or sausage) cooked and chopped
• 2 Florida tomatoes, sliced thin

Preparation 

1. Preheat oven to 375°F.
2. Place pizza dough in bottom of springform pan, or cut pre-baked crust to fit.
3. In medium sized mixing bowl, combine eggs and milk. Use whisk to mix. Season egg mixture lightly with salt and pepper. Set aside.
4. Layer zucchini on top of crust in bottom of pan. Add half of the cheese to the top of zucchini. Add cooked and chopped breakfast meat to pan.
5. Place pan on cookie sheet. Pour egg mixture on top of meat and zucchini. Top egg mixture with sliced tomatoes and remaining cheese. Bake uncovered for 15 to 25 minutes until center of frittata is evenly cooked.
6. Remove from oven and let cool. Unhinge the springform pan. Slice and serve warm.

Serves 

Yield 4 to 6 servings

Article Cradit; http://www.culinary.net/

CHENNAI AND THE ART OF EATING IDLIS

All eyes are on a small pile of gunpowder. And a tiny rivulet of ghee snaking through it, threatening to flood over the edge of the banana leaf. 
It is my meal. But I am staring transfixed, not very sure what I do next. The elderly woman sitting next to me is staring too. As is the man, her husband, sitting opposite her. They are grinning.

I am somewhat mortified. But my usually unerring instincts are in hibernation. My gallant companion sitting across me - and till now politely trying to smother his smile and gently egg me on to mix it with my forefinger - finally reaches out and does it for me. Just stopping the spill on the very edge. 

I can almost feel the urge in everyone around to applaud. I would certainly want to if I were not busy trying to hide in a single room about 15 feet by 15 feet and crammed with tables and chairs and people filling them faster than they get empty. There is no place to hide.
The elderly couple -  the woman resplendent in a bright silk sari and gold ornaments, the man in a simple white cotton shirt - are delighted. They have clearly lost interest in their meal of vadas, dosas and idlis as they wait for the next episode in a North Indian woman's attempts to eat idlis in Chennai.

But I do get ahead of myself. The context first.

It is the middle of January 2011, and I am delighting in the warm Chennai afternoon having just left bitterly cold Delhi a day before. A few hours more and I shall be back in the cold. I intend to make the most of my day out in Chennai.

I am at the Murugan idli shop for lunch. Do not ask me which one and on which road of Chennai. I believe there are many of these. This one is strongly recommended by the taxi driver, who has also helped me through a hurried pilgrimage of sari and jewelry shops before firmly driving up to this tiny joint adjacent to, hold your breath, a Something da Dhaba. The dhaba is aggressively in your face next to the rather reticent idli shop, as though suggesting that I just step in and do the usual butter-chicken-naan routine.

But nay. I am here here for the Chennai experience. And authentic idlis I must have.
My companion, who shall soon be my hero for sparing my gunpowder blushes, and who knows the city and its ways much more than I do, assures me it shall be a memorable meal. I begin to believe that as we are asked to wait to be seated. Idly, I wonder if it is a very idli-dosa thing. Waiting to eat. (In Defence Colony, Delhi, where I live, Sagar is the only eatery that has a crowd outside any time of the day, people dressed to kill and happy to wait till they are summoned as mere numbers and then hustled inside to eat dosas cheek by jowl with other enthusiastic dosa-eating strangers.)

Ten nice minutes soaking in the sun (My friend assures me that I got lucky and that usually the heat would be unbearable) and we are led to the table that already has the elderly couple having lunch. 

Banana leaves are slapped on to the table and an array of chutneys are poured on to it in perfect circles. I want only idlis. My friend, dosa and vadas. As I wait, I can feel curious eyes on me. Perhaps because hunger, anticipation and plain interest in people and their plates have had me staring unabashed at what others are eating. My eyes feast before I shall.
My friend is very amused, both at my wide-eyed interest in the food on every table and at the curious looks my curiosity is drawing. It's not every day that a strange woman looks straight at your banana leaf plate to check out your dosa. But equally, I have never been in such close proximity of dosas that smell so heavenly.  

The idlis arrive. A freshly steamed batch thrown into a steel vessel that a busy man picks out two from and drops on my leaf. I have eaten idlis all my life and am partial to them, but never have they been so right. A hint of moistness, fluffy and they melt in the mouth.
If the mixing of the ghee and gunpowder was a singular act of sensuality, then eating these idlis is pure hedonism. I am sure most idli joints here, and in fact every Chennai household, serve idlis exactly like these, but in Delhi, the best has been nowhere near this. I ask for some more.

Someone please get the real idli to Delhi.

Article Cradit : http://www.cooks.ndtv.com/

ULTIMATE BEEF AND CHEESE BURGER RECIPE

Ingredients

1. 1 large red onion
2. 500g beef steak mince
3. 2 tbsp Worcestershire sauce
4. Handful chopped fresh parsley
5. 80g piece mature Cheddar, cut into 4 equal cubes
6. Olive oil, for brushing
7. 4 ciabatta rolls, split in two
8. 1 Little Gem lettuce, leaves separated
9. 2 ripe tomatoes, sliced
10. Tomato relish, to serve

Method

1. 1. Preheat the barbecue. Cut half the onion into rings and set aside. Finely chop the remainder and put into a large bowl, along with the mince, Worcestershire sauce and parsley. Season and mix well with your hands. Shape into 4 burgers, push a cube of Cheddar into the centre of each, then re-shape to fully enclose the cheese.
2. 2. Brush the burgers with a little oil and cook on the hot barbecue for 10 minutes, turning halfway, until just cooked through and charred. Set aside to rest for a few minutes.
3. 3. Meanwhile, brush the cut side of each ciabatta roll with oil. Barbecue, cut-side down, until toasted.
4. 4. Put some onion rings, lettuce and tomato onto the base of each roll. Top with a burger, spoon over some relish and top with the remaining ciabatta halves. Serve with extra relish on the side and some oven chips, if you like.
5. Article Cradit: http://www.deliciousmagazine.co.uk/

RICE AND RICOTTA ICE CREAM

Ingredients

1. 75g arborio rice
2. 250ml full-cream Guernsey milk
3. 100g caster sugar
4. 250g ricotta
5. 500g good-quality fresh custard
6. 2 tsp vanilla extract (we like Supercook’s Vanilla Extract With Seeds, from major supermarkets)

Method

1. 1. Pour the rice and milk into a pan over a medium heat. Bring to the boil, stirring, then reduce the heat to low. Cover and cook for 10 minutes, stirring halfway, until the rice is just cooked. Set aside for 15 minutes.
2. 2. Put the sugar and 100ml water in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute. Cool.
3. 3. Beat the ricotta, custard, vanilla extract and sugar syrup in a bowl until smooth. Churn in an ice cream maker, following the manufacturer’s instructions, until smooth and creamy. (Or pour into a freezerproof container, cover and freeze for 3 hours, or until firm. Transfer to a food processor, whizz until smooth, then return to the container. Repeat twice, then freeze until semi-firm.)
4. 4. Break up the cold rice and mix into the ice cream mixture. Freeze for 1 hour, or until firm and scoopable.
5. 5. To serve, scoop into glasses and serve with fan wafers (we used Askeys Pompadour Fan Ice Cream Wafers, from major supermarkets).
6. Article cradit : http://www.deliciousmagazine.co.uk/

Paneer Butter Masala

                                               

         

Ingredients

250 gm Paneer 
2 Onions (blanched and pureed) 
2tbsp Butter 
3 tbsp Tomato puree 
1 tsp Ginger garlic paste 
2 tbsp Cashew nut paste 
2 tbsp Kashmiri chili powder 
1 tsp Coriander powder 
1 tsp Turmeric powder 
1 tsp Garam masala 
1 Cup Fresh cream

Procedure:
Cut Paneer in cubes and fry. Soak them in warm water so that they become soft. 
Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste.) 
Add Ginger garlic paste to the brown paste mixture and sauté for some time. 
Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for some time. 
Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid. 
Finally garnish it with fresh cream. 
The delicious Paneer Butter Masala is ready to be served!

Article Cradit: http//:www.zeenews.india.com

Dahi Bhalla Puri

                                                             Dahi Bhalla Puri

Ingredients

•	Split black gram skinless (dhuli urad dal)	1 cup
•	Puris for pani puri	24
•	Salt	to taste
•	Oil	to deep fry
•	Yogurt thick	2 cups
•	Powdered sugar	1 tablespoon
•	Ice cubes,crushed	5-6
•	Roasted cumin powder	2 teaspoons
•	Red chilli powder	2 teaspoons
•	Chaat masala	1 teaspoon
•	Sweet tamarind chutney	1/4 cup
•	Green chutney	1/4 cup
•	Sev	as required
•	Fresh coriander leaves,chopped	3 tablespoons

Method

Drain the soaked urad dal and grind to a smooth paste without using water. Add salt and whisk the batter well. Heat sufficient oil in a kadai. Drop little portions of the batter and deep fry till golden. Drain and place on absorbent paper. When they are a little cool, soak bhallas in a bowl of water. Take yogurt in a bowl. Add salt, powdered sugar and mix. Strain through a muslin cloth into another bowl. Add ice. Remove the bhallas from water, squeeze to remove excess water. Place in a bowl and mash them lightly. Add salt, half the roasted cumin powder, half the red chilli powder, chaat masala and mix. Make a hole in each pani puri. Put a little of the mashed bhalla mixture in each. Dip in the yogurt and place them on a plate. Put some more of the mashed bhalla mixture around the puris and top it up with more yogurt, sweet tamarind chutney, green chutney, remaining roasted cumin powder, remaining red chilli powder, sev and coriander leaves. Finally put a dollop of yogurt on top and serve immediately.

Article Cradit: http://www.sanjeevkapoor.com

Jain Punjabi Chole

                                                    

Ingredients

•	Chickpeas (kabuli chana),soaked overnight	1 1/2 cup
•	Salt	to taste
•	Dried Indian gooseberry (amla)	3-4
•	Tea leaves	2 teaspoons
•	Oil	4 tablespoons
•	Cumin seeds	2 teaspoons
•	Green chillies,slit	2
•	Tomatoes	4 medium
•	Coriander powder	2 teaspoons
•	Red chilli powder	1 teaspoon
•	Pomegranate seeds (anardana),powdered	1 tablespoon
•	Fresh coriander leaves	2 tablespoons

Method

Take chickpeas in a pressure cooker. Add three cups of water. Tie tea leaves and dried amla in a piece of muslin cloth and add along with salt. Cook under pressure for four to five whistles or until the chickpeas are completely done and tender. Remove the muslin cloth bag. Puree three tomatoes and cut the remaining into one-inch cubes. Roast one teaspoon cumin seeds. Cool and powder. Heat two tablespoons oil in a pan. Add the remaining cumin seeds. When they begin to change colour add slit green chillies and sauté for a minute. Add tomato puree and sauté till oil begins to separate. Add coriander powder, cumin powder, red chilli powder and anardana powder and sauté till oil separates. Add drained chana and mix well. Adjust salt and simmer for five to ten minutes. Take it off the heat. Heat the remaining oil in another pan. Add the tomato cubes and sauté for a minute. Pour this into the chana mixture and keep it covered for five minutes. Serve hot garnished with coriander leaves.

Article Cradit: www.Sanjeevkapoor.com