DOUBLE DHAMAKA - Chocolate & Coconut sweet

NOTHING TO DO WITH SPICES.... but, hey, sweet is a spice too in my opinion..wat say you? !

One more of my fun experiments (knowing the ingredients, worked my proportion like a see-saw ;) )
I got a 7.5/10 from family and 
a Love it from friends (in a scale of "like it, love it, gotto have it")

Ingredients

Sooji - 2 cups (split into 2 batches)
Milk powder - 1 packet (split into 2 batches)
Condensed milk - 1 can (split into 2 batches)
Ghee - 1/2 cup (split into 2 batches)
Cocoa powder - 1/2 cup
Dried shredded coconut - 1/2 cup
Coconut essence - 2 tsp
Sugar (to taste) - if needed (split into 2 batches)
Garnish - any per taste 

Method (about 15 minutes)

(Tip - you can add more milk powder than Sooji if desired - to get a milk sweet effect)

Base - Use 1 batch of the ingredients (Sooji, ghee, Milk powder, condensed milk)

Warm ghee and stir in Sooji, milk powder and cocoa powder for 5 min

Add 1/2 can condensed milk (sugar to taste)

Mix will start mixing together in a dough consistency

Spread in parchment and roll with pin to a flat surface and let cool

Use 1 batch of the ingredients (Sooji, ghee, Milk powder, condensed milk)

Warm ghee and stir in Sooji, milk powder, shredded coconut & coconut essence for 5 min

Add 1/2 can condensed milk (sugar to taste)

Mix will start mixing together in a dough consistency

Spread on top of chocolate flat surface, roll with pin and let cool

Cut into desired shape

Garnish with nuts, fruits, saffron etc..

Muffin Any Time (MAT ) !!!

(This is my own formula of ingredients - can be used with any preferred combo of flavors)

Month of Festival of lights - Diwali. Gotto squeeze brain into more creative mode :) !!

Meanwhile, this new addition to our breakfast menu has sparked excitement.

Family has started to look forward to home made breakfast or snack creations like these.  I get custom orders ;)). Less fatty, more flavorful, no artificial colors or sweeteners.  It brings the family together during baking.  Can bake and store for 4 days (first day in room temperature, then in fridge).

Ingredients

Powdered Oatmeal - 1 cup (use a coffee grinder or high power blender)

Powdered nuts (any type) - 1 cup

All purpose / Plain wheat flour / Self rising flour - 1 cup

Oil - 1/2 cup

Eggs - 2 or 3 ( OR you can use apple sauce / mashed banana)

Baking powder - 1 tsp
Milk - 1/2 to 3/4 cup

Any fruits / cheese / flavors /spices - as per taste 

Salt - as per taste

Tip - cheese or fruits - max 1.5 cups

(Above pic is Apple-Maple (1) and Cheese-Red pepper-Italian spice (1) muffins)

Method

Beat all ingredients together for 5 minutes (not too thick nor liquid)

Pre-heat oven to 350 degrees

Spray oil coat pans (any desired shape) and fill batter

Bake for 30 minutes

Cool or serve warm

OCC dogs ! - Oatmeal / Corn / Carrot dogs

(Not my fabricated recipe..:) )

My little angel's apple ducks - borrowed (her first trial...., proud of ya sweety)

Call it breakfast / hot dogs

Call it snack / dinner dogs

Good for a quick bite or decked with elaborate entree..

Ingredients:

Oatmeal - 1 cup - cooked and mashed

Corn - 1 cup - cooked with salt and mashed

Grated carrot - 1 cup

Salt to taste

Ground black Pepper to taste (feel free to use any spices that triggers your taste, jalapeno too..)

Rice flour / All purpose flour - 1 cup

Method:

Mix everything (except the flour)

Warm a non stick pan with few drops of oil

Make small balls

Roll them in flour and keep rolling to longer tubes

Cook em well on all sides

Serve warm with any dip or buns

Breakfast / Dessert Energy Cakes - 10 min recipe

Wow, fall is setting in and instantly taste buds are perking up for something warm, fluffy, soft and easy...

I came across recipes for Sandwich pillow cakes online by some talented cooks.  Quick and easy cooking has been my passion and yeah ! I wanted to try this.... with a twist.

My hubby and me have always wanted to fix breakfast at home, that is not store bought.

So here I was, with my experiemental hat on...viola - Breakfast /Dessert Energy Cake made in Sandwich maker.

Ingredients:-

1/2 cup all purpose flour
1/2 cup powdered oatmeal (can powder quaker oats in coffee grinder or blender)
1/4 cup powdered nuts (any nuts)
5 or 6 dates (pitted and chopped)
2 eggs (can substitute mashed bananas for eggs)
1 cup milk
2 tsp baking powder
Honey (or raw sugar) - per taste

Method:-

Whip all the ingredients into a liquidy mix (not too runny nor thick, just enough to be liquidy)
Warm up Sandwich maker
Spray oil once warm
Pour batter in sandwich maker and serve when cooked
(with or without sugar syrup, dusted cinnamon powder, whipped cream, jello and/or icecream for dessert)

I can think of numerous recipes with the same technique (yippy... so excited). 
Can add cheese to mix, with finely chopped veggies, salt, any other desired seasoning (minus sugar) for cheesy breakfast.
Can add fine chopped fruits in place of dates.
Can use chocolate and fruits in place of nuts and dates.
Can use flax seed powder in place of oatmeal

No need for pre-heated oven, NO-BAKE cake traingles is a possibility with instant cake mix too.

Get creative....

Dessert - 6 layer YUMMO

Dessert is the best part of any meal.  

Brings the meal to a happy, mouthwatering and fulfilling closure.

All ready made ingredients

No mess, no sweat and 30 minute setting time

Serves 6

Marble cake - 1 pound  - 1st layer

Stack with Vanilla pudding - 2nd layer

More cake (this time with nuts, cinnamon etc..) - 3rd layer

Fruits with cinnamon sauce (mix fruits and apple cinnamon spread) - 4th layer

Thin layer of pudding - 5th layer

Vanilla cookies - 6th layer

Stack them as layer - refrigerate them for up to 1 day

Serve cold

Brocolli Carrot Jalapeno Cream cheese rolls

Quick and Easy appetizer, be it a party of four or forty.

Ingredients

Shredded Brocolli - 1 cup full

Shredded Carrot - 1 cup full

Black pepper - 1 tbsp

Salt - to taste

Cream Cheese - 1 small box for a party of four or 2 mid boxes for a party of forty (I used Veggie and Jalapeno flavor)

Tortilla - Large - 3 in # for party of four or 2 packs of 8 for a party of forty

Making Method

Sit cream cheese out of fridge for about 45 min or 1 hour to soften.

Blend in Brocolli, carrot, pepper & salt

Spread evenly in tortilla rolls

Roll the spread tortilla tightly into pin-rolls

Refrigerate overnight for the ingredient to tighten

Pull out the next day, slice into desired thickness

Serve as is or with chili sauce

Veg Noodles - Chinese style & Avacado Paratha - Indo style

Hello readers,

Oh wow, finally summer is here.
We unveiled our fun with Zip-lining the past weekend.  It was awesome weather and a safe thrill.  First couple of zips were the most terrorizing ones, after we mastered the zoom experience it was just fun at longer and higher zips.  Must do family activity.

Here, to Veg Noodles and Avocado Paratha recipe - on the menu today !

Veg Noodles 

Boil noodles - I did 50% noodles and 50% rice sticks (Carb is balanced out), once boiled drain & wash in cold water (preferrably v.cold)
Diced Zuchini, Peppers (colors are fun), Carrots, Beans, Cabbage - any quantity (about 30% of the noodles quantity)
Sautee veg with oil, black pepper (to taste), soy sauce (2 tbsp), fish sauce (2 tbsp) and white pepper (2 tbsp)
Mix salt to the sautee, then add noodles, add 4 tbsp ketchup and 2 tbsp (sesame oil).
Voila - Sesame oil brings out the flavor to the fullest.

Avacado Parata 

2 whole ripe Avacadoes - 'completely mashed' with black pepper, garlic powder, salt, oil (any type - I prefer olive oil) and ajwain (about 1 tbsp each).

You can add green chillies, cilantro, chopped onions (to taste).

Make (as needed) dough with chapati / parata flour.

Knead well with the mashed mix.

Roll into slightly thicker roti.

Cook in med-heat without burning.

Serve with Carrot raitha (Shredded carrot, 2 tsp Cumin powder, salt to taste, yogurt) & Pickle  OR with ketchup / ranch dressing (on the side)

Goodness of ONION - Cream of Veggie soup (uses onion)

 

PUNGENT, yet the benefit packed ONION (Refer to recipe for Cream of Veggie soup below)

 

WH Foods Recommendations

There's great research evidence for including at least one serving of an allium vegetable—such as onions—in your meal plan every day.

Health Benefits

Onions, like garlic, are members of the Allium family, and both are rich in sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects.

Cardiovascular Benefits

Anti-clotting

Lower blood levels of cholesterol and triglycerides, and also improve cell membrane function in red blood cells.

Provides protection for the heart and blood vessels and extend to prevention of heart attack.

Support for Bone and Connective Tissue

Increases our bone density and may be of special benefit to women of menopausal age who are experiencing loss of bone density.

High sulfur content of onions may provide direct benefits to our connective tissue.

Anti-Inflammatory Benefits

 Provides anti-inflammatory benefits.

Inhibit the activity of macrophages, specialized white blood cells that play a key role in our body's immune defense system, and one of their defense activities involves the triggering of large-scale inflammatory responses.

Cancer Protection

Onion has repeatedly been shown to lower our risk of several cancers, even when we consume it in only moderate amounts.

Other Health Benefits

Helps lower blood sugar and improving blood sugar control.

Helps prevent bacterial infection.

Description

The word onion comes from the Latin word unio, which means "single," or "one"—reflecting of the onion plant producing a single bulb,

History

Onions are native to Asia and the Middle East and have been cultivated for over five thousand years. Onions were highly regarded by the Egyptians.

Onions have been revered throughout time not only for their culinary use, but also for their therapeutic properties. As early as the 6th century, onions were used as a medicine in India. Christopher Columbus brought onions to the West Indies; their cultivation spread from there throughout the Western Hemisphere. Today China, India, the United States, Russian, and Spain are among the leading producers of onions.

 

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Recipe for Cream of Veggie soup

Just the freshness of onion and vegetables - very easy recipe

 

Serves 4 or 5 ppl

 

Use any vegetables, any quantity (C.flower, broccoli, carrot, beans, potatoe, mushroom, corn, peas, cabbage, any colored peppers).  (About 4 or 5 cups)

1 mid or big size onion - chopped

1 big jalapeno / green chillie - chopped

4 or 5 cloves of garlic

2 tbsp. butter

Salt to taste

1 tbsp black pepper

1 cup - milk cream (or for calorie watchers skim / 1% / 2 % milk)

 

Boil all the ingredients till all the vegetables become soft and juice extracts into water

Puree in a blender

Serve warm - can sprinkle chopped fresh cilantro, basil, parsley leaves

 

 

Make your own Noodles spice mix

Hello readers,

Been a long break from blog writing :).
Well next winter is here and it's just a treat if a quick and easy dish is set out on the table.

I wonder if any of the ready made spice mixes are every more good or harm to our digestive system.  Hence started my favorite dish's instant spice mix search.

Quick and easy yet healthy ingredients for the body and happiness to soul.
In experimenting few combinations of instant noodles mix powder, ended up in an awesome and taste bud stimulating version today and wanted to share with you.

This recipe also embraces the health fullness of the Indian spices which are YEAH as you know natural medicine.

This puppy can instantly become soup, salad, or just noodles in matter of minutes with Spice mix.   Recipe ratio is for serving 5 people.

CUMIN POWDER - 2 TSP

DHANI POWDER - 2 TSP

GARAM MASALA POWDER - 2 TSP

SALT - 1.5 TSP (OR ADD ACCORDING TO TASTE)

BLACK PEPPER POWDER - 1 TSP

WHITE PEPPER POWDER - 1 TSP

SOY SAUCE - 1.5 TSP

GARLIC POWDER - 1 TSP

Can add grated fresh ginger / garlic

Pasta Upma - no sauce added

Ingredients:-

Pasta (any shape or size) - not the packaged ones; needs to be freshly made or from farmers market - product without the wax coating - 1 pack
Any veggies - cut in any shape - Onions, tomatoe, brocolli, mushroom, squash, zuchini, potatoe, peas, carrot, cabbage, asparagus, cauliflower.
Cumin powder - 2 tbsp
Chilli powder - 1 tsp
Garlic powder - 1 tbsp (or can add ginger-garlic paste)
Black pepper - 1 1/2 tbsp
Salt - to taste
Oil - 1 to 2 oz (lesser is better)

Method:-
Cook pasta and drain water.
Heat oil - saute with cumin, coriander and mustard seeds.
Sautee onions and tomatoes with all the spices (Cumin, Chilli, Garlic, Black pepper and Salt).
Add veggies and stir fry them.
Add pasta and let sit for 10 to 15 mins till all ingredients turn golden brown on the rims.

Serve with toast & flavored water.
Njoy - quick and easy recipe.

Vegetable soup

Perfect concoction for a rainy day, cold day, or for hay-fever sufferers.

Snack or dinner - that's your choice readers.....

Ingredients:

Cup full of cooked & mashed Moong dhal.

Garlic - 10 cloves (finely chopped)

Onion - 1 mid sized - largely chopped

Tomatoes - 2 or 3 chopped & mashed

Veggies - can use any or all - any type of beans, capsicum, potatoe, c.flower, brocolli, zuchini, squash, green beans, green peas, corn, spinach (4 or 5 handfuls).

Chopped  20 mint leaves.

Chopped 20 basil leaves (could be thai basil, regular basil or sweet basil)

Chopped 2 green chillies

Chopped Cilantro.

2 cups Veggies broth (pre-prepared)

Cumin powder - 1 tbsp

Black pepper - 1 tsp

Salt to taste

(If U.S resident -  keep this handy - soup mix from spices rack at costco).

Making:

Sautee all the veggies with 2 tbsp butter.  Add Cumin powder, greenchillies, onions, tomatoes, garlic.

Add Veggie broth and mashed Moong dhal to come to a boil.

When veggies are cooked, add 1 tbsp maida flour (all purpose flour).

Sprinkle chopped mint, basil & cilantro.

(Sprinkle 1 tbsp soup mix - this is mainly for additional flavor & bring restaurant style).

Close container immediately for the spices flavor to soak in.

Serve with toast, chappati, toasted Naan or even white rice.



Urulai kilangu-Pazhla Pazham kosthu

POTATE-JACK FRUIT SABJI

Ingredients

1 mid size onion - chopped
2 ripe (& slightly sweet-sour)tomatoes - chopped
2 green chillies - chopped
Few cloves of garlic - chopped
5 mid sized potatoes - boiled, peeled & cubed
10 pieces of jackfruit (or 2 cans of drained, washed) - chop as big pieces
Cilantro, Salt, Chilli powder - to taste
Dhaniya powder - 1 tbsp
Curry Masal powder - 1 tbsp

Making

Heat oil and season with extra dose of mustard seeds, Urad & cumin.
Sautee onions, tomatoes, chillies & garlic with all the spices.
Add potatoes and let sit till it looks fried and browned on the edges.
Add jackfruit & Cilantro.
Garnish with fresh grated ginger before heat in the dish subsides.

Note - This sabji can go with any unflavored white or jeera rice, dhal, rotis, parathas.
It's a sweet, salty, sour and slightly hot dish.

:) - Sweet note - My kids loved it, when I made a hot sandwich with this dish as filling (ofcourse with ketchup on the side).

Egg-Onion Uthappa with Mint-Basil chutney

PAN I USED FOR THE UTHAPPA


EGG-ONION UTHAPPA

DOSAI BATTER - REQUIRED QUANTITY
ADD CRUSHED BLACK PEPPER - AS PER TASTE
CHOPPED CILANTRO, CHOPPED/DICED ONIONS, GRATED GINGER, SLICED GREEN CHILLIES

ADD ALL THE INGREDIENTS TO BATTER & MAKE SMALL UTHAPPA IN THE PAN
WITH EGG, UTHAPPA COMES OUT VERY FLUFFY & SOFT

(PERFECT EVEN FOR LUNCH BOX)

MINT-BASIL CHUTNEY

MINT LEAVES - DESIRED QUANTITY
BASIL LEAVES (THULSI IN INDIA - FIND A LESS KARAM VERSION)- DESIRED QUANTITY
GARLIC - 10 PIECES
ALMONDS OR WALNUTS - 10 OR 15 PIECES
GREEN CHILLIES - 3 OR 4 (AS PER TASTE)
MID-SIZED TOMATOE-1
SMALL PIECE OF TAMARIND
SALT TO TASTE

(NOTICE THAT I USED NO COCONUT)

JUST GRIND THE MIX WELL.
SAUTEE WITH REGULAR THADKA SEASONING (OIL, MUSTARD, URAD DHAL).

WHEN READY TO SERVE, ADD 1 TSP SESAME OIL FOR ADDED FLAVOR & TASTE.

EAT IN SINGLES
EAT AS UTHAPPA SANDWICH

CAN EVEN SERVE WITH CHUTNEY & KETCHUP IN MIDDLE AND STACK AS SANDWICH.

QUIK & EASY SNACK.

CHILLI

Chillies have a VERY long history and IS one of the oldest crops cultivated by man.  INFACT. Many of the uses we know of for chillies such as the combination of chilli and cocoa, and the chipotle (smoked chilli) were developed thousands of years ago.

Once Columbus returned to Europe at the end of his second journey in 1496 he is believed to have had chillies with him.

Check out this Map of the CHILLI TOUR FROM 1400 s TO THE 1500 s !!

Most surprising is the length of time it took for the chilli to arrive in North America. Despite being grown in Mexico for thousands of years, it was not until the slave trade was in full swing that the chilli appeared.

Unknowingly we’ve been consuming Chillies in different forms (full, powder, paste, flakes etc..).
This spice comes with numerous health benefits.

Fight Migraine Headaches and Sinus Headache

Prevent Sinusitis and Relieve Congestion

Fight Cancer

Help Lower High Blood Pressure

Fight Inflammation

Help Soothe Intestinal Diseases

Can Help You Burn Fat and Lose Weight

Help Protect Your Heart

Have Loads of Vitamin C

Can Warm Your Feet  (Great winter remedy from inside out ; )) )

OH YEAAAAHHHHHHHHHHHHHHH......

AZTEE BLEND RICE; EGG PLANT-PURPLE CABBAGE PORIYAL - CILANTRO THOKAIYAL

I DIDN'T KNOW I JUST ATE RICE.......

USING MAXIMUM INDIAN SPICES - LOW CARB & NUTRITIOUS

(Ur CHOICE -LUNCH / DINNER)

AZTEE BLEND RICE -

1 portion of white rice, 1 portion brown rice, 1 portion red rice, 1/2 portion channa dhal & 1/2 portion whole moong dhal.
Spice up with cumin, 1/2 tsp turmeric powder & salt.

Rich in  Protein, Fiber, B-complex & low in carbs.
Cooking instructions - 1 cup mix : 2.5 cups water. 
(Can cook in pan; rice cooker; pressure cooker - cook till mix softens)

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EGG PLANT - PURPLE CABBAGE PORIYAL

Cooking instruction:-

Ingredients- 1 small egg plant (purple kathrikai) diced

1 small cabbage (purple or green) diced

Diced onions

Diced tomatoes

Finely sliced garlic

Finely sliced green chillies

Salt to taste

Season oil with mustard, cumin, urad dhal & curry leaves.

Sautee onions, tomatoes, garlic and chillies in seasoned oil.

Add 1 tbsp cumin powder, 1 tsp turmeric powder, 1 tsp chilli powder & salt to taste.

Sautee egg plant & cabbage in this mix.

Add 1/2 cup water and let the mix cook till water dries.

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CILANTRO THOKAIYAL

Cooking instructions:-

Ingredients - 1 bunch fresh cilantro (kothamalli)

1/2 diced onion

2 sliced green chillies

4 cloves garlic

Salt to taste

Season oil with cumin and add the mix of ingredients and sautee ingredients.

Turn off stove and let sauteed mix cool.

Blend the mix (not too pasty)

Season oil with mustard, urad dhal & curry leaves

Add ground mix to seasoned oil and let sit till water evaporates.

(You can add some mint leaves or basil leaves to ingredients for more added flavor).

Pineapple-Vanilla Coconut bars Pudding!!

After coming back from my exciting India trip needed some more sweeter and exciting creations to not miss homeland.....

Wahlah... mixed, whipped, colored and decorated this fun dessert for a b'day party..

I loved it (chef has to like it first, right??), my kids loved it, my cousin enjoyed it and a gang of 15 ppl said "it tastes great".  I guess I'll believe it now ; ))

Oh yeah, I am just blahing...& blowing the trumpets here. 
Here you go..

Ingredients

Serves 20
Vanilla pudding -  2 big sized Jello boxes
Crushed Pineapple - Any brand is fine
Vanilla-Almond milk - 2 cups
Regular milk - 2 cups
Mandarin Oranges - 2 or 3 boxes
Honey - 2 tbsp

Whip the pudding as per package instructions.
Arrange coconut bars (not too sweet; yet sweet enough type) in a container.
Pour the pudding on top.
Arrange mandarine oranges (be creative..).
Drizzle Honey over the top.
Refrigerate for atleast 2 hrs before serving.

Tidbit - You could add any fruits, butterscotch chips, chocolate chips, any nuts to this mix
(for extra crunch & yumm).

Warm or Cold - Veg or Non-Veg - THE WAY YOU WANT SALAD

Ohh, we were so bored to eat the same type of food and also didn't want to add the extra calories, sodium from outside food.  Wanted to eat something tasty, crunchy, spicy yet healthy... 

Tada...made this salad with anything that came to my hand from the life saver refrigerator. 

We n'joyed the flavor, crunch and yummy..

YOUR CREATIVITY CAN COME VERY HANDY WITH THIS SALAD. 

Come on ppl, I know you are artistic, add more color and texture to the palatte.

Ingredients

1 pack cooked shrimp (Chicken eaters- add just chicken strips; Vegans - can add TOFU, PANEER)

2 or 3 colors of Bell peppers - medium sized cubes

Sprouted beans (any type)

Romaine lettuce (If not shredded cabbage - green, purple)

Chopped Apples, Pears, Peaches, Apricots or Mangoes

Chopped Cilantro

Chopped Tomatoes (Can use cherry tomatoes too).

Handful of walnuts, almonds, pistachios, peanuts (can add 1 nut or a mix of nuts)

Cubed Boiled potatoes (Red, white, Purple)

Dressing

6 tsp Olive oil

1 tsp BLACK PEPPER (or more to taste)

1 tsp WHITE PEPPER (or more to taste)

1 tsp CUMIN

1 tsp DHANIA

1 tsp fine grated GARLIC

1 tsp shredded GINGER

1 tbsp Lemon concentrate (or fresh juice)

Salt to taste

(Mix all the dressing ingredients well).

Pan fry Shrimp / Chicken / Tofu / Paneer with minimal oil & 1 tsp CHILLI powder

If needed pan fry Bell peppers and sprouted beans (if raw veggies do not trigger your senses : ) )

Toss all the salad ingredients, dressing mix and the spiced Shrimp / Chicken / Tofu / Paneer.

Tip -

Can add cooked Quinoa, Orzo, any type of pasta, noodles.

For more flavor - can add 1 tsp of Soy Sauce, Vinegar.

For more CRUNCH - add crushed Tortilla chips right when ready to serve.



Bread, Potatoe, Spinach Casserole - Warm & yumm breakfast / snack

Ingredients (serves 4)

8 slices of bread

4 Hash brown patties

Half bag frozen spinach

2 cups Parmesan cheese

6 Eggs (beaten with yolk)

½ cup 2% milk

Black PEPPER

2 tsp CUMIN powder

5 or 6 – thinly sliced GARLIC cloves

Instructions

Thaw frozen spinach, squeeze out the water with napkin.

Blend Egg, Squeezed spinach, black Pepper, garlic cloves, 1 cup Parmesan cheese, milk, cumin powder, salt to taste (if desired, add 1 tsp chilli powder for more added spice)

Beat mixture till bubbles form.

Layer 1 set of bread on the casserole dish base (4 slices)

Layer Hash brown (one on each bread slice)

Sprinkle – Parmesan cheese

Layer the other slice of bread to make the sandwich

Pour Egg mixture liberally on the sandwiches.

Poke slightly with a fork (on sandwiches) for the sandwich to absorb the mixture and moistness.

Preheat oven to 350 degrees;

Pop in the casserole dish and bake for 35 or 40 mins, till the egg mixture bubbles and browns slightly. 

Note

If using plain white bread baking time can be reduced by 7 mins.

Remove dish before top layer turns dark brown & let baked dish sit for cooling.

Serve luke warm with Maggie sauce (hot & sweet)

or

Spicy Mayo for added flavor & taste.

Bread recommendations (multigrain, Focaccia, Cheese & Jalapeno can be used for additional taste or flavor).

Great breakfast on a cold morning…. Yumm.. Yumm..

PEPPER

Native to India, pepper has played a very important role throughout history and has been a prized spice since ancient times.  A tropical plant coming mainly from India and Indonesia.

It spices /heats up food. Ah hah and could disguise a food's lack of freshness.

Black pepper comes from the berries of the pepper plant.

Interestingly, Black pepper, green pepper and white peppercorns are actually the same fruit (the difference in their color is a reflection of varying stages of development and processing methods).

Black peppercorns are made by picking the pepper berries when they are half ripe. They are dried which gives the black color.

Green peppercorns are picked while still unripe and green in color,

White peppercorns are picked when very ripe and subsequently soaked in brine to remove their dark outer shell leaving just the white pepper seed.

Black pepper is an excellent source of manganese, iron and vitamin K,

Also a good source of dietary fiber and copper.

(Diving in for health benefits…..  much needed information are not always the most interesting…. J )

Good for stomach: Pepper increases digestion. In turn helps avoid diarrhea, constipation and colic, flatulence.  

Promotes sweating and urination – neutralizing body temperature and toxins.

Helps to lose weight: The outer layer of peppercorn assists in the breakdown of fat cells & aids with weight loss.

Good for skin: Pepper helps to cure Vitiligo, a skin disease that causes some areas of skin to lose its normal pigment and turn white.  It also reduces the chances of skin cancer due to excess ultraviolet radiation.

Relief for cough and cold: G ves relief from sinusitis and nasal congestion.

It’s antibacterial property helps to fight against infections, insect bites etc.

Clears up the arteries, thus aiding with blood flow.

Good antioxidant: Prevents or repairs the damage caused by the free radicals and thus helps to prevent cancer, cardiovascular diseases and liver problems.

Enhances bioavailability: It helps in transporting the benefits of other herbs to blood stream.

Helps avoid ear-ache and gangrene.

Good for conditions of hernia, hoarseness, joint pain, tooth decay, eye problems and insect bites.

Pepper tid bits –

Once used as currency and presented to the gods as a sacred offering, it is fortunate that this most popular of spices is available throughout the year.

In the Middle Ages the wealth of a man was measured by his stockpile of pepper.

During the fall of ancient Rome, the invading barbarians were even honored by gifting black pepper.

Pepper became an important spice that catalyzed much of the spice trade.

A major reason for exploration of many undiscovered lands, & also developed merchant trading in Europe and the Middle East.