Taco Seasoning Mix Recipe

1/2 cup onion flakes

3 tablespoons ground cumin

1 1/2 teaspoons chili powder

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic flakes


Directions

Place all the ingredients in a 1 pint jar, cover tightly, and shake well to mix.
Use to season ground  beans, allowing 2 to 3 tablespoons of the mix and 1/2 cup water for each pound of beans.
Store the mix in a cool, dark, dry place for up to 2 months.

Note:

You can also use this instead of garam masala's to add a little zing to your veggies

Kokum Slush - Home Bar

Abot Kokum

The kokum is native to the western coastal regions of southern India and is rarely seen beyond this area. Even in India it is used only in the regional cuisines of Gujarat Maharashrta and several southern states where large glasses of kokum sherbet are downed during parched summer months. In this region the sweltering heat demands refrigerant (cooling) ingredients in food and drink. Kokum is well known to counteract the heat

Other Names
black kokum, cocum, kokam, kokum butter tree, mangosteen oil tree
French: cocum
German: Kokam
Italian: cocum
Spanish: cocum
Indian: kokam, kokum


Value:

· Kokum fruits contain rich amounts of anti-oxidants that bind with free radicals and prevent oxidative damage to body cells. They also promote cell regeneration and repair.

· Kokum juice is especially popular during scorching summer months as it has a cooling effect on the body and shields the body against dehydration and sunstroke. It also helps in bringing down fever and allergic reactions.

· Kokum seeds contain a high percentage of oil that freezes to form Kokum butter. Kokum butter is extensively used in the pharmaceutical and cosmetic industry as it works wonders on dry, chapped, sensitive, irritated or burnt skin.

· Kokum butter is rapidly gaining popularity over cocoa butter as an intensive skin moisturizer.

· Due to its soothing and healing properties, it is also applied directly to wounds and infected areas on the skin.

· Kokum butter is rich in healthy fats like stearic and oleic acids and can also be used as edible oil.

· Extracts from the Kokum fruit are traditionally used to relieve gastric problems like acidity, flatulence, constipation and indigestion.

· Kokum juice is a healthier and far more refreshing option as compared to commercial bottled drinks. It acts as an appetite stimulant and also has anti-helmintic properties.

· Ayurvedic medicine also uses Kokum infusions to treat piles, dysentery and infections. Kokum is known to strengthen the cardio-vascular system and stabilize liver function.

· The hydroxycitric acid present in the fruit fights cholesterol and curbs lipogenesis, thus aiding weight loss.


So next time you are in an Indian store just grab a bottle of Kokum syrup and try this out !!!!


  Ingredients

1 1/2  cup Kokum Syrup

2 Tsp Black salt

2 Tsp roasted cumin powder

8 Tbsp Sugar

3 cups Crushed ice

Garnishing

2Tbsp Mint - finely Chopped

OR

4Tbsp Pomegranate kernels

Blend kokum syrup, roasted cumin powder, black salt, sugar and crushed ice in a blender until slushy

Pour into stemmed glasses and serve decorated with a sprinkling of pomegranate kernels / mint

Serve immediately

Note: This makes 4 glasses, so you can add subtract ingredients according to the measurements you want 

Just Parantha's - Mix Veg Stuffing

Here I come with another stuffing for the parantha.......and believe me you need to load yourself with loads of energy , while you think of treating your friends with this...Cos I had to make 20 - 25 for just 4 guys .....

For the stuffing you would require


1/2 cup Cauliflower - blanched and shredded
1 cup  Peas - boiled and slightly mashed
1/2 cup  Paneer  - grated / mashed
1 cup Potato  - boiled and grated / mashed
1/2 cup Fenugreek / Methi leaves - finely chopped
 3 - 4 springs  Mint - finely chopped
3Tbsp Coriander leaves :- finely chopped
1"  Ginger  - grated / finely chopped
2 Green chilly -  - finely chopped
2 Tbsp Oil
Salt-to taste
1/4 tsp Turmeric powder        
1tsp Red Chilly powder          
1/4tsp Garam masala                
1/2tsp Cumin powder              
1/2tsp Amchoor / Dry Mango powder ( You can substitute it with lemon juice - 1Tbsp)
Asafoetida / Hing - a pinch

Heat Oil in a pan , and add asafoetida along with ginger and green chillies. Saute for a min and add in fenugreek leaves. cook for 2 - 3mins on medium flame and add turmeric powder
Now in order add paneer - cauliflower - peas and potato , giving it and stir and 2 mins before you add the next ingredient. Mix well
Add in the dry powder ingredients, mix throughly
Finally you can add in coriander and mint leaves ...mix and turn off the gas.....
Cool it for a while before you can stuff this......You can also make this a day in advance


Note:

If you are adding lemon , add it after you turn off the gas and mix well
Avoid adding lemon if you are making it a day in advance.....Add it before you are ready to stuff it into your parantha
This can also be used as a filling for breads ....and can be had with / without grilling

Just Parantha's

This week the cloud is so dark and gloomy out here.....craving to have something hot .....and it reminded me about Paranthas with aachar.......ummmm.....Of late i was enlightened that Parantha comes from Parath + Atta ...which means layers of cooked flour.....I am sure while you must have come across it been described as An Indian Flatbread .....or shallow fried flat bread....and so on...so here I am with some of the few successful flat (bread )experiments ...though you can make 100's of different varieties combining different mixtures for stuffings of your choice

If you are nt used rolling these parantha's you might want to have a look at - http://indianfood.about.com/od/breadrecipes/ig/How-to-Make-Parathas/Making-Parathas---Step-1.htm


SPINACH AND BABY CORN PARATHAS


These parathas has a high nutritional with wheat flour,and corn.Spinach adds to its wealth of  iron, folic acid and vitamins
These nutritious parathas are ideal to be packed in your kid's lunch box. They can also be served at parties with spicy pickles like garlic pickle or with a sweet and spicy vegetable pickle.

Makes 6 parathas.

For the dough

 1 cup whole wheat flour
 2Tbsp Milk / 1Tbsp curd
 1 teaspoon ghee / unsalted butter
 salt to taste

For the spinach and baby corn filling 

 ½ cup spinach, blanched, drained well and finely chopped
 ½ cup baby corn, finely chopped
 2 green chillies, finely chopped
 1 tsp ginger , finely chopped
 2 tsp masala ( mix in garam masala, cumin powder, amchoor, red chilly powder, whole cumin seeds)
 1 teaspoon oil
 salt to taste

Other ingredients 

 Vegetable oil for cooking - you can also use Olive oil / spray

For the dough

• Combine all the ingredients and knead into a soft dough using enough water. Knead well , cover it and keep it aside for 10 - 15mins. 
• Divide the dough into 6 equal portions

For the spinach and baby corn filling 

• Heat the oil in a pan, add the baby corn and sauté for 2 to 3 minutes. 
• Add the spinach and all the remaining ingredients and mix well. Saute for a minute and turn off the flame

To proceed

• Roll out one portion of the dough into a circle of 75 mm. (3") diameter. 
• Place one portion of the spinach and baby corn filling in the centre of the circle.  
• Bring together all the sides in the centre and seal tightly. 
• Roll out again into a circle of 150 mm. (6") diameter with the help of a little flour. 
• Cook the parathas on a hot tava (griddle), using a little oil, unitl both sides are golden brown. 
• Repeat with the remaining dough and filling to make more parathas. 
• Serve hot...goes well with the raw mango loungi