My favorite Malaysian restaurant

I am looking forward to going to this awesome restaurant in Philly downtown called Penang. I was there last winter and came back with no doggy bag since two of us shared the entree. The spicy mixed vegetable pot was too good as it usually is. That is basically the only thing I can eat and order. So, today I will order one just for me and have it for a lunch meal in a couple days as well.

Food manufacturing companies ought to be taxed and regulated

Everyone talks about obesity, diabetes,and weight issues even in young children. What is the cause of it? The companies that make these excessive sugar induced products and sell them everywhere. There is hardly anything in the grocery store nowadays without fructose corn syrup and added sugar in them.

What can people buy if nothing is natural? We are all so used to buying and eating these products that our bodies now crave for these foods. People here think that's how it is supposed to taste. Anything without sugar tastes weird to us.

Why can't these companies have imposed regulations? Why are they allowed to add sugar when it is not necessary? The companies need to be taxed and not the people that buy them. I think that's where the problem exists. Obesity, all kinds of diseases related to weight, excessive medical bills, frequent doctor's visits. All of these can be prevented if only we can get the right food.

Creativity in cooking

I truly believe that if you are somewhat creative and you have tons of time in your hands, and of course some free flowing money that you can spend, then you can create innumerable number of recipe ideas.

Try this simple one.
Cook a small bunch of broccoli until slightly soft. Puree it with a couple garlic cloves, a cup of chick peas, 2 Tbsps. of sesame tahini, 4 Tbsp. of olive oil, 2 Tbsps. of lemon juice and a tsp. of cumin seeds. Voila you'll have some fantastic tasting spread to go with your pita bread, a dip to go with some fresh veges or crackers. You can get more creative and make it spicy by adding 1 tsp. of chillie powder. Or, just a tsp. of curry powder will give it some more taste as well. Of course, the final ingredient would be some salt.

The latest on benefits of eating fruits and vegetables

Sure. Now the studies say there is no great benefit from eating 5 servings of fruits and vegetables a day. That it doesn't necessarily lower the risk of cancer.

Common sense would say obviously we cannot follow eating 5 servings of fruits and vegetables and forget about the rest of the things that contribute to good health. Such as meat in moderation, no smoking, alcohol, exercerising, etc. Our genes have a lot to do with many of these things too and how our parents, grandparents and generations before lived as well. Somewhere along the way if the DNA has degenerated, then it would affect generations after.

Vidya Swamy's Kitchen: Broccoli Rabe – Recipe of the week

Vidya Swamy's Kitchen: Broccoli Rabe – Recipe of the week

Mark the date, April 24 for Open House at Soul Source, Center for Conscious Living

Please mark your calendar for this date - April 24th from 1:00 - 3:00 P.M. There is an Open House at Soul Source, Center for Conscious Living. The center is located in Hillwood Farm, Media, PA.

Come and enjoy introductions to yoga, massage, meditation, astrology predictions, acupuncture, organic gardening and a whole lot more; and of course, vegetarian cooking. There will be plenty of food and people from around the area will be stopping by. So,come and enjoy yourself. You are welcome to bring the entire family.

There’s so much to chickpeas

If you are a vegetarian, then chickpeas are a gift from God. They go well with just about anything, i.e. any vegetable. if you haven’t seen this recipe yet, check it out. You may reduce the spice to your taste.

Chole (pronounced cholae)

This dish is northern Indian in origin. Made with Garbanzo beans, it can be turned into a delectable side dish. Tastes great with Puris or Bhatura.

Pointer 1: You’ll find Garbanzo cans in the ethnic/hispanic section of a regular grocery store.
Pointer 2: An ambitious cook like my mom, rarely me, would buy this raw, soak it overnight and then pressure cook. When cooked that fresh the finished dish can literally take you to the heavens.
Pointer 3: Coriander leaves as pictured above is a great garnish for vegetables. Just the right amount is sure to enhance the dish.

Ingredients:

» 1 can of Garbanzo beans
» 2 large tomatoes, diced
» 2 Tbsp. Canola oil (you may use olive oil)
» 1 medium-sized onion, diced
» 4 cloves of garlic, crushed or diced
» 1 clove
» 1 small piece of cinnamon stick
» Red chilie powder to suit your taste
» 1 tsp. turmeric^
» 2 tsp. coriander powder^
» 2 tsp. cumin powder^
» 2 tsp. garam masala^
» 1 tsp. of concentrated tamarind paste^
» Salt to taste
» 2 Tbsps. fresh coriander leaves

Method:
Take a wok^ or a skillet. Add the oil and let it warm. Now add the cinnamon stick and clove. They will turn slightly brown. Now add garlic, saute for a couple minutes. Add the onions. Let it become translucent (saute for 5 minutes). Now add the turneric, coriander, cumin, and chilli powders. Let them roast for a couple minutes. Add the diced tomatoes. Let the mixture cook together for another 5 minutes. Now add the beans after draining the water. Add salt. Add about 1/2 a cup of regular water. Mix everything well in the wok/skillet. Cover it with a lid. Let everything cook for about 15 minutes. Make sure that the garbanzo and the spices are mixed well as they cook. Now take a potato masher and mash the garbanao just a bit so some of them are broken down. Add the tamarind paste and let it cook again for 5 more minutes. Now add the garam masala. Mix well. Turn off heat. Sprinkle the coriander leaves after it is transfered to a serving dish.

^ Please contact me for any of these ingredients or utensils.

Broccoli Rabe – Recipe of the week

The recipe of the week – Check it out at http://vidyaswamyskitchen.com.

Broccoli Rabe – Can’t wait for the leftovers

April 2nd, 2010 Just last weekend we were at Cascata Cafe for a late dinner. Among other things we had a side order of broccoli rabe. I can tell you that was the best I’ve had in so many years of eating broccoli rabe. I savored every bite, unfortunately had to share it with others because it was not even the side dish I ordered. Anyway, I paid attention to the taste and tried to remember it.

It is the same recipe I’ve always used to make rabe. Except this one at the restaurant tasted a whole lot better because of the freshness of the rabe. Couldn’t wait to get to the market the next day to buy some fresh rabe. I got to cook it a couple days ago. Made it exactly the Italian way that it is supposed to be made. Added some extra olive oil and one more thing. Maybe that was it in the restaurant too. The shiitake mushrooms sauted in garlic and olive oil with a touch of salt and crushed red pepper. That’s it. I added that to the already blanched and lightly sauteed rabe. It was excellent. I ate some and saved the left for a couple days later. Tomorrow I will finish the rest.

Next week on Vidyaswamyskitchen.com – Broccoli Rabe.

Thank God for Spam filters

I get so many replies to my posts that are not worth posting. Thank God for those spam filters and the approval feature in this blog application that those worthless posts don’t show up immediately.