CAULIFLOWER- LYCHEE CURRY WITH CURRY LEAVES RECIPE. CAULIFLOWER WHITE CURRY WITH LYCHEES RECIPE

SPECIAL GUEST POST BY PURABI NAHA, NEW TERRITORY, HONG KIONG
This Guest Post , will also be published on the same day in Purabi Naha’s blog
.http://cosmopolitancurrymania.blogspot.com
-Her article "Legacy of the Royal Indian Biryani" (with recipes in her blog) was originally published in the International food magazine called Zomppa in June 2011

-Winner of the Food Frenzy Blogstew challenge for June awards

I knew Purabi Naha at the Ambreen awards. On my first visit to her blog, her impressive looking citrus-zest fried rice, makes me feel that Purabi has put her recipe the best looking and most appetising fried rice in culinary.
Thereafter, she published an exquisite West Bengal recipe- the Mughlai Kheema Paratha,- which is paratha stuffed with aromatic spicy mutton kheema (minced meat of a male goat) filling, topped with eggs, marinated onions and chili.
This is a traditional royal side dish recipe, to none other than the Mughal kings of the bygone empire ! Do go visit Mughal kitchen at Purabi’s. Here is the Link to Mughlai kheema paratha :
http://cosmopolitancurrymania.blogspot.com/2011/06/mughlai-kheema-paratha.html

CAULIFLOWER- LYCHEE CURRY WITH CURRY LEAVES RECIPE
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This is my second guest post and this time it is for my friend Wan Maznah from Malaysia, having her amazingblog called Cooking-Varieties. I am so happy and excited to write this guest post for her wonderful blog! When you visit her blog, you will see an amazing variety of scrumptious dishes, explained in an easy and interesting manner.

When Maznah approached me to write for her blog, I decided to share this wonderful South-Indian-style cauliflower curry, but with a twist. Since I wanted to break the monotony of a regular cauliflower curry, I decided to add a handful of fresh, juicy lychees (inspired by the Thai Cuisine, where lychees are added to curries with coconut milk in them, and they taste divine!) to the coconut-milk-smeared curry with the aromatic curry leaves and mustard seeds in them, topped with lime juice.


This is a white curry, so no turmeric powder is added to this dish. As you read on, you will see for yourself the wonderful balance of the amounts of each ingredient in this non-spicy dish, imparting a magical taste at the end. This Indo-Thai-inspired curry turned out to be heavenly! Don’t believe it? I bet you will

Ingredients:
Medium-sized cauliflower (cut into medium-sized florets): 1
Potato (big, cut into medium-sized cubes): 1
Whole lychees (peeled): 12
Tomato paste: ½ cup
Onion paste: ½ cup
Ginger paste: 1 tbsp
Mustard seeds: ½ tsp
Curry leaves (extra for garnishing): 12
Coconut milk: 1 cup
Red chillies (whole): 3
Water: ½ cup
Salt (divided): 2 tsp
Sugar: ½ tsp
Lime juice: 1 tbsp
Oil (divided): 7 tbsp

Method of preparation:

The first step is to shallow-fry the cauliflower florets in 3 tbsp oil and ½ tsp salt, till they are light-brown-tanned and soft, yet firm. One should cover the wok while frying and stir the content from time to time, sprinkling a little water. This helps the cauliflower to get soft faster, while they get fried. On a medium flame, this takes about 15 min. Keep the fried cauliflower aside.

Repeat the process with potatoes, but with 2 tbsp oil and ½ tsp salt. After 15 min, check the softness of the potatoes with the end of a kitchen spoon: these should break on applying a little pressure. Keep the fried potatoes aside.

Add 2 tbsp oil to the wok and let it smoke. Add the mustard seeds and let it sputter (on a medium flame). Add the curry leaves.

Add the onion paste immediately and stir. After 2 min, add the garlic and tomato pastes, along with the remaining salt and sugar. Stir continuously till the paste is cooked (i.e., till you feel that the water in the paste has almost evaporated) and oil starts leaving from the paste

Add the fried cauliflower and the potatoes and smear the paste with them very well. Continue to mix and stir over a medium flame for 5 min.

Now add the red chillies, lychees and coconut milk. Mix well.

Add water and cover. Simmer for 15 min. Switch off the gas. Add the lime juice and mix well. Garnish with a few fresh curry leaves.

MY SPECIAL THANK YOU TO PURABI NAHA FOR HER WILLINGNESS TO DO THIS GUEST POST ON CAULIFLOWER-LYCHEE CURRY WITH CURRY LEAVES.
COSMOPOLITAN CURRY MANIA- An endeavor to infuse Indian taste into the global palate
URL / Link: http://cosmopolitancurrymania.blogspot.com       Banner at side bar

VANILLA YOGURT SMOOTHIES RECIPE. THE TRAVELLER IN WHITE SMOOTHIES RECIPE

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VANILLA YOGURT SMOOTHIES RECIPE.
THE TRAVELLER IN WHITE SMOOTHIES RECIPE
THE HEALTH BENEFITS OF BLUEBERRIES
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FROM COOKING VARIETIES FOOD  "WHITE ART COLLECTION".

Ingredients:: 
A scoop each of vanilla and strawberry ice cream, plain yogurt, 1/2 glass of milk and
blueberry fruits,as in FOOD ART IMAGE above:

THE HEALTH BENEFITS OF BLUEBERRIES:
Amongst the numerous health benefits of blueberries are listed in the FOOD ART IMAGE below:

FISH FRIKKADEL RECIPE. STEAK FRIKKADEL RECIPE FROM SOUTH AFRICA

THE CAPE MALAY AFRICA FRIKKADEL RECIPE

Rawiyah is a university student from South Africa. I knew her since end April through Ana Luiza and only in June, i realised that she is a malay cape. I am a malay too, a majority race in Malaysia.
 If not for the Guest post, I may never discover her identity. Being from the same roots, it is a really wonderful news to me. You are always welcome to cooking-varieties Rawiyah and privileged to do as many Guest posts as you like, be they recipes or of your own blog niche :).

She loves teaching and imparting knowledge to others and i know she is also an ardent lover of English literature.
Do visit her at     http://www.missplaced-e.blogspot.com

THE FRIKKADEL RECIPE BY RAWIYAH

Rawiyah is my pen name, and I am a Humanitarian who wants to see the world and learn new languages. I am currently buying inner peace at the cost of love, smiles and small sacrifices…

Maznah’s blog is a social networking site all by itself, linking people from around the globe who have a shared interest in the arts and culture. Since I was invited to do a guest post (let us consider it a forthcoming attraction for now... : it’s a web threaded together with all the flavours and foods of the cooks of the world, and I am quite pleased to be a part of this/ …Rawiyah

THE CAPE MALAYS OF SOUTH  AFRICA
The Cape Malays are an ethnic group in South Africa, whose ancestry is mostly Malaysian, Indonesian, Dutch, English (and a host of many other nationalities). Their cooking is inspired by Dutch (or Afrikaner) cooking, but the recipes have been altered to the extent that they often taste and look completely different. They are Muslims, and so all their food is halaal/ kosher.

The Cape Malay Frikkadel is much like the Malaysian Begedil (see a picture of it on Balqis’s blog here http://lilstarrz09.blogspot.com/2011/05/yummy-licious.html), except it’s made from steak mince and not beef. Sometimes Frikkadel is made with fish, using either Tuna, Hake, Salmon, or Snoek (a large fish that is indigenous to Cape Town). ... Rawiyah


Frikkadel is either oven-baked or fried (the baked one is usually spicier).

OVEN-BAKED FRIKKADELò
MINCE FRIKKADEL RECIPE:

Ingredients:
1 Kg mince (rinsed and drained)
1 large onion (chopped)
½ green pepper
1 medium sized tomato
1 egg (or more, depending on the size)
7-8 slices of bread soaked in water and drained
1 tblspn garlic
Black pepper
1-2 chillies
Salt to taste
Nutmeg (optional)

                                                                 SNOEKñ IMAGE
Method:
1. Mix everything together in a bowl
2. Rinse your hands (don’t dry it!)
3. Form meatballs between the palms of your hands, in the same way that you would
shape a ball from clay.
4. Heat oil in a frying pan on medium heat.

5. Place the frikkadel into the pan and allow the one side to brown.
6. Turn over and allow the other side to cook through.
7. Serve :)

ñTraditional Cape Malay homes in Bo-Kaap, called the Cape Malay Quarter ( image above).
Many thanks to Rawiyah for the guest post/
 URL link is at my sidebar.

PUMPKIN CAKE RECIPE. A WINTER SQUASH CAKE RECIPE

A SPECIAL GUEST POST BY
NAVANEETHAM KRISHNAN (Nava-K)
http://www.nava-k.com/

Nava blogs on LIFE AND STYLE: Food and Cooking,  Fashion and Beauty,  Food ventures, Travel, Entertainment, Features and Current Affairs
from Kota Kemuning, Selangor, Malaysia
PUMPKIN CAKE. A  WINTER SQUASH CAKE
 
You don't need great baking skills to make this pumpkin cake as its just about getting the ingredients, mixing and folding in only.
The cake is moist, crumbly and slightly sweet as I am not into really sweet desserts. I left the cake in the fridge once cool and done with the baking for the texture to be harden. This means that when you slice the cake, it will not crumble.
 If you don't like the cake to be chilled, then scoop while its crumbly and served on a cocktail glass or small serving plate with a spoon.


Ingredients:
400g pumpkin - remove skin and cubed
1/2 cup self-raising flour
20g butter (melted)
30g icing sugar
2 tbpp white sugar (for topping)
1 egg
1 1/2 tbsp vanilla essence
2 tbsp dried raisins (blackcurrant will also do)

Method:
Boil the pumpkin with enough water (abt 2 cups) until soft and the water dries up.
Remove and mash it.
Once cool, add the flour bit by bit inside the pumpkin and stir in with a spatula.
In a mixing bowl, whisk the egg, icing sugar, butter and vanilla essence.
Now, slowly pour into the pumpkin batter and fold in.
Lastly, fold in the raisins.
Lightly grease a baking tray and add the batter in.
Sprinkle the 2 tbsp of white sugar on top.
Bake at 200c for about 40 min or until the sugar on top becomes a thick harden layer.
Remove and once cooled, gently slice..

My special thank you to Nava-k for trying out to bake a cake using winter squash or pumpkin.. she said " Malaysia CAN ! ! " visit her at    http://www.nava-k.com/

SOOJI ka HALWA RECIPE. SEMOLINA HALVA RECIPE – AND BLOGGERS AWARDS GIVEAWAYS

WITH GREAT PLEASURE AND SPEECHLESS IN BETWEENS, I WOULD LIKE TO MAKE A VERY SPECIAL ANNOUNCEMENT.
In my 8 months of blogging,. I am suddenly being showered with 10 BLOGGER AWARDS, all at once from my dearest friend, Ambreen, an extraordinaire chef blogger from Pakistan.

Each of the awards are to be given away to 15 deserving recipients. Thanks Ambreen for putting me at number 4 in your list….i am most flattered, considering that we have only known each other, for 3 weeks.

Ambreen, you are like the wind that blew and never misses it’s target, you inspire my moods and moved my energy to excel in the blogging world. I will always look at your awards as…… ‘The inspirational winds of change and culinary companions on the road” ... from a very respectable and adorable lady.


HERE IS A VERY SPECIAL RECIPE FROM AMBREEN FOR ALL OF US
Do visit her Pakistani traditional cuisines too: http://www.simplysweetnsavory.blogspot.com
SOOJI ka HALWA (SEMOLINA HALVA) –
A PAKISTANI TRADITIONAL BREAKFAST 

Sooji ka Halwa ( Semolina Halva ) ... The word 'Halva' comes from the Arabic word 'Halwa' ; meaning sweet or candy. Semolina Halva is made from semolina, ghee and sugar, garnished with dried fruits and nuts. It is an easy & quick dessert.'Halwa Puri Cholay' is Pakistani Traditional Breakfast. It is also prepared on special Islamic occasions; sometimes served with Naan. Enjoy it with Puris, Naan or just with a spoon :)

Sooji ka Halwa ( Semolina Halva )
Prep. Time : 5 minutes
* Cook Time : 10 minutes
* Serves : 10 – 12
Ingredients :
• 1/2 cup ghee (clarified butter)

• 1 cup semolina

• 1 1/2 cups sugar (according to taste)

• 3 cups water

• Pinch of saffron strands ( soaked in 1 tbsp. hot milk) / yellow or red food color

• 1/2 cup mixed dry fruits { Almonds / Pistachio ( blanched & sliced ) + Raisins + Coconut ( thinly sliced )}

• 4-5 green cardamoms ( seeds only )

Method :

• Heat 2 tbsp of ghee in a wide pan or wok.

• Add semolina and fry on low heat until it turns golden in color and gives a nice aroma of roasting semolina.

• Remove from the pan and keep aside.

• Heat remaining ghee in the same pan, add cardamom seeds & fry for few seconds. 
• Add sugar, soaked saffron / food color & water and cook on medium heat until sugar is   dissolved.

• Add half quantity of the nuts; cook for 2-3 minutes.

• Add semolina and cook, stirring frequently, for 4 -5 minutes ( make sure there are no lumps ).

• When the mixture starts to become thick and begins to come off the pan, take it out in a serving platter.

• Garnish with remaining nuts. Serve hot.
 Below are the 10 awards and their images . Thank you (CV art)

Here are the rules of the awards:
1. Accept the award, post it in your blog with the link of the person who has given you.

2. Pass it on to 15 other bloggers to keep the ball rolling.

3. Let the nominated bloggers know about their award ( by leaving a comment on their recent post ).
cooking varieties said: i will notify you via comments or messages on the award that i am going to offer to you. I will give you the liberty to choose which award(s) is most suitable for you.
The image  above is grouped to lessen space taken. You may pick any one/ all  in each  group.
However foodie awards are meant for foodie bloggers only.
 Ambreen     http://www.simplysweetnsavory.blogspot.com 

from cv           http://www.cooking-varieties.blogspot.com

1.     SOOJI KA HALWA RECIPE Page 2 of about 319,000 search Page 2 # 9- google listing  from 19 june 2011

1.     SEMOLINA HALVA RECIPE Page 2 of about 88,100 results  Page 2 # 1

GRILLED SALMON RECIPE

GRILLED SALMON RECIPE


SPECIAL GUEST POST BY NAVANEETHAM KRISHNAN
(Nava-K) from Kota Kemuning, Selangor, Malaysia
blogs on LIFE AND STYLE:
Food and Cooking, Fashion and Beauty, Food ventures, Travel,
Entertainment, Features and Current Affairs
http://www.nava-k.com

GRILL SALMON RECIPE
Grilling salmon is one of the methods of preparing this fish. There are various ways of grilling salmon - from on the barbecue, in a grill pan or on a char grill. Since salmon by itself is tasty and delicious, I just used minimal ingredients to marinate the fish and grilled it in a portable grilling pan. By the way, salmon is a healthy choice for a healthy lifestyle with plenty of nutrition.


Ingredients:

2 (abt 200g) pieces salmon
1 tsp dried oregano
1 tsp dried mint leaves
1 tsp crushed black pepper
1 tbsp olive oil
Salt to taste
Lemon wedges


Method:
Sprinkle the oregano, mint, pepper and salt on both sides of the fish.
Rub all over the fish.
Leave it in the fridge and let it marinate for at least 3-4 hours

Now, heat the portable grill and drizzle the olive oil over.

Once heated but not too hot, add the fish inside.

Grill both sides of the fish for a nice dark brown color.

Remove and serve with the lemon wedges

A very special thank you to Nava-k for the delicious Salmon recipe and willing to do guest post for me.
URL Banner at right side bar.

GRILLED SALMON Page 5 of about 2,200,000 results- liste as at 19 june 2011-  Page 5 # 3 -google search

"SUNSHINE AWARD" FROM " HEART" OF SOUTH AFRICA

SUNSHINE AWARD

Hi Heart, this is such a wonderful surprise from South Africa. Congrats to you too for getting the special ‘SUNSHINE AWARD’ from @ Kate As Of Late
Many thanks for remembering me with your kind thoughts, which you have manifested through this award. I love daisies. I have always liked your beautiful saying- “The fire in my Eyes” and I wish you a million success.
Here‘s HEART’s link: http://inspiratience.blogspot.com/

The fire in my Eyes- HEART is currently pursuing her BA in Fine Arts and I wish her all the very best in her studies. I first knew her as a blogger on poetry recitals. Later. she started writing on life’s issues. We made occasional visits to each others blogs and I believe that from now on, we will become even closer cyber friends and friends in the virtual world.


I am Wan Maznah from Malaysia and I write cookbooks since last year, hence why I started a foodie blog. With this, I can simply conclude that other hobbies have faded along the way, due to time constraint. I like and admire artsy stuff like food art, craftwork, photography, nature, flowers and anything cultured, like live orchestra and theater performances.

Above all, I love the unique and very adorable Fireflies (Luciferase, Luciferin, Lightning bugs) which are now well hidden far in the remote forests, away from destruction by human..I miss them so much. They used to come and visit me, the last one came alone about 4 years ago and died in my room.          flckr             
Heart, like the sunshine that brightens up our days and our
daisies, 
The Fireflies however, brightens up my hours of darkness…




Wish I can give out more, but the rule says10 names. Here is my list of ten (in no particular order), whom I would like to share this inspirational “SUNSHINE AWARD”. Best of luck to all of you….

From: http://www.cooking-varieties.blogspot.com/

This Award is for the following URL

1. Ana Luiza (Rio de Janeiro, Brazil)     
 http://www.audaciousshalott.blogspot.com/

2. Katty (Malaysia)                                   
 http://www.where2-where2.blogspot.com/

3. Syed Alfandi  (Malaysia)                     
 http://www.alfandi-photoramblings.blogspot.com/

4. Shohel Rana (Bangladesh) 
http://www.misspellingrhyme.blogspot.com



5. Balqis (Malaysia) Part and Parcel of Life http://lilstarrz09.blogspot.com/

6. Nava-K (Malaysia)    http://www.nava-k.com/

7. Mehjabeen Arif (USA) Food corner    http://www.comeletseat.blogspot.com/

8. Rawiyah (South Africa)     
 http://missplaced-e.blogspot.com/

9.  Nashnordin (Malaysia)               
 http://ai-foodies.blogspot.com

10. umm  mymoonah (USA)                
 http://www.tasteofpearlcity.blogspot.com/


A SPECIAL THANK YOU TO HEART:  http://inspiratience.blogspot.com/   The fire in my Eyes

However, this award comes with a few rules, they are:
1. Thank the person who gave you the award and link back to them
2. Tell us something about yourself.
3. Nominate 10 other bloggers.
4. Let them know you awarded them !

COOKING TECHNIQUES - BARBEQUE AND BASTING

COOKING TECHNIQUES-
BARBEQUE
BASTING

1.BARBEQUE OR BARBECUE:- (common spelling variant) (with abbreviations BBQ, Bar-B-Q and diminutive form used in Canada; Barbie, used chiefly in Australia and New Zealand, is a method and apparatus for cooking meat or poultry with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal, cooking gas or even electricity. The apparatus itself (the "Barbecue grill") Barbecue is usually done outdoor by cooking and smoking the meat over wood or charcoal..

2. BASTING is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice.

Prominently used in grilling, rotisserie, roasting, and other meat preparations where the meat is over heat for extended periods of time, basting is used to keep meat moist during the cooking process and also to apply or enhance flavor.
… excerpts from Wikipedia                    Images from cooking varieties photo file

COOKING TECHNIQUES- SEASONINGS OR OIL INFUSION AND/ OR CONDIMENTS

COOKING TECHNIQUES-
SEASONINGS OR 
OIL INFUSION  AND/ OR 
CONDIMENTS

1. SEASONINGS:-
 is the process of imparting flavor to, or improving the flavor of, food.
i. Saline seasonings—Salt, spiced salt, saltpeter.
ii. Acid seasonings—Plain vinegar (sodium diacetate), or same aromatized with tarragon; verjuice, lemon and orange juices.
iii. Hot seasonings—Peppercorns, ground or coarsely chopped pepper, or mignonette pepper; paprika, curry, cayenne, and mixed pepper spices.
iv. Saccharine seasonings—Sugar, honey

2. OIL INFUSION:-
Infused oils are also used for seasoning. There are two methods for doing an infusion — hot and cold. Olive oil makes a good infusion base for some herbs, but tends to go rancid more quickly than other oils. Infused oils should be kept refrigerated

3. CONDIMENTS:-
i. The pungents—Onions, shallots, garlic, chives, and horseradish.
ii. Hot condiments—Mustard, gherkins, capers, English sauces, such as Worcestershire, Baron Green Seasoning, Harvey, ketchup, etc. and American sauces such as chili, Tabasco, A-1 Steak Sauce, etc.; the wines used in reductions and braisings; the finishing elements of sauces and soups.
iii. Fatty substances—Most animal fats, butter, vegetable greases (edible oils and margarine)
… excerpts from Wikipedia                    Images from cooking varieties photo file

COOKING TECHNIQUES-

AMANDINE AND

BROWNING

1. AMANDINE:- is a culinary term indicating a garnish of almonds. Dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds. The term is often erroneously spelled as 'almondine' in American cookbooks, reflecting a frequently-encountered, though technically incorrect 'Americanisation' of French culinary terms.

Green beans, potatoes, fish and asparagus are frequently served amandine

When BROWNING,  ground beef, the meat is stirred during cooking to break it up and to promote even browning. Onions and seasonings are sometimes added during the browning process. When the pink color has disappeared and the meat has reached the desired degree of brownness, the pan is removed from the heat and the excess fat is drained off

It is typically done using a skillet or frying pan, which generally should be preheated to a medium high temperature to avoid sticking. In order to brown properly, the meat should first have surface moisture removed. This is usually achieved by patting the meat with a paper towel. The function of this is to remove water which creates steam instead of evenly browning the meat.
… excerpts from Wikipedia                   
 Images from cooking varieties photo file

COOKING TECHNIQUES- HOT SALT FRYING AND HOT SAND FRYING

COOKING TECHNIQUES-
HOT SALT FRYING AND
HOT SAND FRYING

1. HOT SALT FRYING:- is a cooking technique used by street-side food vendors in China/India.
Coarse sea salt is placed in a large wok and heated to a high temperature. Dry food items, such as eggs in shell, are buried in the hot salt and occasionally turned with a spatula.
This technique is also seen in India, where street vendors sell shelled peanuts or popcorn cooked in salt heated in an iron wok

2. HOT SAND FRYING:- is a common cooking technique  for street-side food vendors in China and India to cook chestnuts and peanuts. A large wok is filled with black sand and heated to high temperature. Nuts are buried in the hot sand and occasionally turned with a spatula, then the sand and nuts are separated through a wire-mesh screen
… excerpts from Wikipedia                    Images from cooking varieties photo file

COOKING TECHNIQUES- DEEP FRYING AND DRY ROASTING

COOKING TECHNIQUES-
DEEP FRYING,
DRY ROASTING

1. DEEP FRYING;- is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Deep frying is classified as a dry cooking method because no water is used..

2. DRY ROASTING:- can be done in a frying pan or wok or in a specialized roaster (as is used for coffee beans or peanuts). Dry roasting changes the chemistry of proteins in the food, changing their flavor, and enhances the scent and taste of some spices. It is done with adding various herbs, spices and sugars into the frying pan and roasting until brown.…
Dry Roasting is a process by which heat is applied to dry foodstuffs without the use of oil or water as a carrier.
Unlike other dry heat methods, dry roasting is used with foods such as nuts and seeds, which do not contain significant fat or moisture of their own. Dry roasted foods are stirred as they are roasted to ensure even heating... excerpts from Wikipedia..         Images from cooking varieties photo file

COOKING TECHNIQUES- CARAMELIZATION AND CLAYPOT COOKING

COOKING TECHNIQUES-
CARAMELIZATION AND
CLAYPOT COOKING .
1. CARAMELIZATIOJN- (British English: also caramelisation) is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.

2. CLAYPOT COOKING is a technique of cooking food in an unglazed clay pot which has been soaked in water so as to release steam during the cooking process. This technique has a long history, stretching back at least to ancient Roman times.… excerpts from Wikipedia
Images from cooking varieties photo file

COOKING TECHNIQUES- BOILING AND BLANCHING

COOKING TECHNIQUES-
BOILING AND 
BLANCHING
1. BLANCHING is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

The meaning of blanching in cooking is to soften food, or to partly or fully cook it, or to remove a strong taste (for example of meat, cabbage, or onions).
When almonds or pistachios are blanched, the skin of the nut (botanically the seed coat surrounding the embryo) becomes     softened  by blanching and is later removed

2. BOILING is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure. While below the boiling point a liquid evaporates from its surface, at the boiling point vapor bubbles come from the bulk of the liquid. For this to be possible, the vapor pressure must be sufficiently high to win the atmospheric pressure, so that the bubbles can be "inflated". Thus, the difference between evaporation and boiling is "mechanical", rather than thermodynamical… excerpts from Wikipedia
Images from cooking-varieties photo file

WINTER SQUASH BREAD RECIPE. SQUASH HEALTH BENEFITS, ANCIENT PILGRIMS SQUASH PIE RECIPE

WINTER SQUASH BREAD RECIPE.
SQUASH HEALTH BENEFITS,
ANCIENT PILGRIMS SQUASH PIE RECIPE
WINTER SQUASH GUEST POSTS

WINTER SQUASH VARIETIES

There are so many varieties of winter squashes, but the one that attracted me most is the turban squash. They are so uniquely beautiful and artistically textured with marry colors and shapes.
It was love at first sight for me. We don’t have this variety in Malaysia, so I started to request for guest posts…


However, through the feedbacks I got, not many bloggers have seen this either..so the idea got diversified to turban squash paintings, poems, cartoons, sketches apart from food recipes. ha ha. Just recipes, I have not received any turban squash photo from anyone, must be rare..

The ones published were all images from Wikimedia Commons….with many thanks…

History:

The origin of squash is not really known, but the word "Squash" comes from the Narragansett Native American word Askutasquash, which means "eaten raw or uncooked."


Squashes are one of the oldest known crops--10,000 years by some estimates of sites in Mexico
A)For making  pies, ancient Pilgrims first hollowed out a pumpkin, filled it with apples, sugar, spices and milk, then put the stem back on and baked.


From South America to Africa to India and Asia and even in some parts of the United States, no single food provides a greater percentage of certain carotenoids than WINTER SQUASHES


B) PUMPKIN BREAD RECIPE http://cooking-varieties.blogspot.com/2011/04/winter-squash-bread-recipe-nutty-squash.html
Sheril said my postis different.. the post, which included the first (difhes) American pumpkin (pompkin) recipe, that was published in a book.

(excerpts)  Simmons Amelia American Cookery 1796, Grand Rapids- Recipe on “Pompkin” a dough fpu, crof and chequer it and baked in difhes  three quarters of an hour”  is on page 4…   Wanna read? Check this out:   http://www.loc.gov/exhibits/treasures/tri054.html

Thanks sheril for your mind boggling thoughts….like, like, like Pumpkin into a bread????

Tho’ cinderella might not agree, cooking-varieties says it’s luvverlyy ! !

WINTER SQUASH VARIETIES

1) 2nd may 2011. The first guest post..was from the United States..Sardonic salad, a Toon blog, where, a clever squash by the name of Mr butternut shrunk2, in order to avoid being stewed, had to disguise himself as an eggplant- he did this by painting his yellow skin, to a purple color.

Aint that smart? Ya, only clever squash can do this trick. What the heck, no one can.
Sardonic salad’s URL (artist Chad Isely and writer Kit Lowrance)
main URL is www.sardonicsalad.com also post at www.sardonicsalad.blogspot.com


2) The art of digital photography can produce artsy photographs of oil painting or water color painting effects . Also the classic sepia and antique effects, which brings one down memory lane.
Some people preserved nature whilst others preserved culture.


The traditional bridal procession with various musical instruments together with the chanting of poetic verses and a touch of mehndi, is well preserved in this Malaysian’s Traditional Weddings and a Events blog.. by syed alfandi from Kedah, Malaysia. Check this out at: http://www.samillenniumphotography.blogspot.com

3) Katrina wrote on her experiences, following her late husband, a planter, in ” Life in the oil palm and cocoa plantations in remote Sabah, deep in the jungles of Borneo.”


“The very basic of facilities. Water collected from roof gutters were processed in deep wells, then pumped into our homes for daily consumptions.

There were lots of fresh vegetables and fruits harvested from our own garden.


A very neighborly community of various races and we practiced barter trade especially on food.” A rare experience from Katrina at  http://www.woman724.blogspot.com


4) Next was balqis, from Sarawak, Malaysia- PART AND PARCEL OF LIFE- she asked.” Why is the salad so sardonic? “

CV says: I don’t know why balqis, “Why is your poem (that day) so melancholic” :) actually i must say i love reading your poems. Sometimes they hit me too, but i wont tell ya :) which one.. well, this is for you balqis, in response to your "paradise" poem :

I saw the humming birds flew gracefully to you
I wish the dolphins meet up and play with you too
until the soft sunrise…
another day in paradise….  
http://lilstarrz09.blogspot.com/


5) Hella Heaven: Ana Luiza from  Brazil:  Quibebe Pumpkin recipe: *For lousy cookers*
oops ! , i changed this to **For those who don't know how to cook”. then, changed again to **For beginners**. Oops! Changed again to **For those who don’t how to cook**. .ha ha, finally, have to use this sentence, because googles already picked up these words in their listings… thanks ana, I am forgiven :)  OMG !


I almost missed this recipe, because just a day before I am supposed to get it, hella heaven’s blog went missing. The words and anxiety, still linger…..

After e few days, Ana got her blog back, but that was a real miracle..

http://www.hellaheaven-ana.blogspot.com

6) Squash Candy – nice and easy recipe, with artistic sketches, from Speedy and Klaat from The Philippines.       http://www.valleyofcoconuts.blogspot.com/
Lynn (Speedy) said, her mom used to make this when she was small.

Bennix , also of the Philippines, commented- that his mom used to prepare this yummy recipe. I guess it’s a very popular dish amongst the pinoy people.

7) Spaghetti Squash by Cindy Paul from USA - a creative chef and an illustrator specializing in children’s art. She likes to use the computer as well as paint brushes and pencils to create her art pieces..

Amazingly pretty, and how the squash can look like very soft and sweeeeeet spaghetti strands.
Please feel free to visit her at http://www.cindypaulblog.blogspot.com. You can also visit her beautiful illustrations in her facebook page- get the link through her facebook badge ( it’s in the blog above)

8) Cream of Squash..by Mehjabeen from USA
To be honest, I was slightly surprised by the amazing creamy soupy consistency it had finally. “ http://www.comeletseat.blogspot.com/

 Mehjabeen said “This is my first time as a Guest blogger. Well, decided to make a guilt free soup with no oil or any kind of fat..

Lately I have been trying to discover oil free foods.. and this wonderful bowl definitely tops the charts.. Its a whole meal by itself.

So, that wraps up the winter squash Guest posts, there are a few more guest posts coming, but will not be on winter squashes anymore. O ya , as I promised, I have to do the serawa from squash, ok..will do that in future.

WINTER SQUASH VARIETIES

HEALTH BENEFITS OF WINTER SQUASHES;
From South America to Africa to India and Asia and even in some parts of the United States, no single food provides a greater percentage of certain carotenoids than WINTER SQUASHES

BETA-CAROTENE- Medline Plus- National Institute of Health- A service of The International Library of Medicine (exerpts)
Beta-carotene is converted to vitamin A, an essential nutrient. It has antioxidant activity, which helps to protect cells from damage.

Beta-carotene is one of a group of red, orange, and yellow pigments called carotenoids. Beta-carotene and other carotenoids provide approximately 50% of the vitamin A needed and can be found in fruits, vegetables, and whole grains. It can also be made in a laboratory.(as in supplementary nutrition)
Beta-carotene is used to decrease asthma symptoms caused by exercise; to prevent certain cancers, heart disease, cataracts, and age related macular degeneration (AMD); and to treat AIDS, alcoholism, Alzheimer’s disease, depression, epilepsy, headache, heartburn, high blood pressure, infertility, Parkinson’s disease, rheumatoid arthritis, schizophrenia, and skin disorders including psoriasis and vitiligo.

There are many authorities – including the American Heart Association, the American Cancer Society, the World Cancer Research Institute in association with the American Institute for Cancer Research, and the World Health Organization’s International Agency for Research on Cancer – that recommend getting beta-carotene and other antioxidants from food instead of supplements, at least until research finds out whether supplements offer the same benefits. Eating 5 servings of fruits and vegetables daily provides 6-8 mg of beta-carotene.

How effective is it?
Natural Medicines Comprehensive Database rates effectiveness based on scientific evidence according to the following scale: Effective, Likely Effective, Possibly Effective, Possibly Ineffective, Likely Ineffective, Ineffective, and Insufficient Evidence to Rate.
The effectiveness ratings for BETA-CAROTENE are as follows:
Effective for...
1. Treating sun sensitivity in people who have a form of inherited blood disorder called “erythropoietic protoporphyria.” use beta-carotene to reduce the risk of sunburn.
Possibly effective for...
1. Reducing the risk of breast cancer in women before menopause when fruits and vegetables containing beta-carotene are consumed. Beta-carotene seems to be especially effective for women who are at high risk of getting breast cancer, including those with a family history and those who use alcohol excessively.

2. Treating an eye disease called age-related macular degeneration (AMD) when used with other medicines. Taking 15 mg of beta-carotene by mouth along with 500 mg of vitamin C, 400 IU of vitamin E, and 80 mg of elemental zinc daily, seems to help prevent vision loss and worsening of AMD in people with advanced AMD. There isn’t enough evidence to know if this combination works for people with less advanced macular disease.

3. Preventing sunburn in people who are sun sensitive. However, beta-carotene is unlikely to have much effect on sunburn risk in most people.

4. Keeping a form of arthritis called osteoarthritis from getting worse. But taking beta-carotene doesn’t seem to prevent osteoarthritis.

5. Preventing bronchitis and difficulty breathing in smokers.
Beta-carotene from the diet seems to help, but beta-carotene supplements do not.                              6. Reducing the risk of ovarian cancer in women after menopause.
7. Reducing the risk of pregnancy-related death, night blindness, and diarrhea and fever after delivery in underfed women.
8. Preventing asthma attacks triggered by exercise.
9. Treating a tongue disease called oral leukoplakia.
10. Improving physical performance and strength in the elderly.

Are there safety concerns?








Beta-carotene is LIKELY SAFE when used for certain specific medical conditions and taken in appropriate amounts.
Beta carotene is good, but taking
Beta carotene SUPPLEMENTS are not recommended for general use.
Are there interactions with medications?
Moderate. Be cautious with this combination.

Medications used for lowering cholesterol (Statins)
Taking beta-carotene, selenium, vitamin C, and vitamin E together might decrease the effectiveness of some medications used for lowering cholesterol. It is not known if beta-carotene alone decreases the effectiveness of some medications used for lowering cholesterol.

What is it?

Niacin
Taking beta-carotene along with vitamin E, vitamin C, and selenium might decrease some of the beneficial effects of niacin. Niacin can increase the good cholesterol.

Are there interactions with herbs and supplements?
There are no known interactions with herbs and supplements.

Are there interactions with foods?
Alcohol - Drinking excessive amounts of alcohol can reduce the level of beta-carotene in the body and increase the level of another chemical called retinol. Researchers are concerned that this might increase the risk of cancer.

Likely ineffective for...
check this out from - Medline Plus- National Institute of Health- A service of The International Library of Medicine

Preventing heart disease. Preventing cancer. lung cancer in smokers and prostate cancer.

Other names
A-Beta-Carotene, Beta Carotene, Bêta-Carotène, Bêta-Carotène Tout Trans, Beta-Caroteno, Carotenes, Carotenoids, Mixed Carotenoids, Provitamin A
.http://www.food.oregonstate.education    on photo below

SPAGHETTI SQUASH WITH MUSHROOM AND SPRING ONIONS

This copyrighted, evidence-based medicine resource is provided by Natural Medicines Comprehensive Database Consumer Version. Natural Medicines Comprehensive Database disclaims any responsibility related to consequences of using any product. This monograph should not replace advice from a healthcare professional and should not be used for the diagnosis or treatment of any medical condition.
1. SQUASH BREAD RECIPE- Out of 9.58m search.- .Listed on Page 2 # 6
2. WINTER SQUASH BREAD RECIPE- Out of 0.59m search.- .Listed on Page 1 # 8

3. SQUASH HEALTH BENEFITS - Out of 1.99m search.. Page 1 # 10

Many thanks to all of you for doing the Guest Posts, for putting in comments or even for just visiting