Earth Hour with Pear Walnut Salad...AFAM

Toronto observed the Earth Hour on Sat, Mar 29Th between 8.00pm and 9.00pm. This was the first time my kids ever spent so long time in dark, only with the candle lights...When we started in the beginning they would insist us to put back the lights again. My Josh would started saying "I'm scared of dark mama." But then we counselled them and set them to spend that one hour with candle lights...

Well this is the little we can do to save energy and in turn say the Environment for our Future.

I planned a Candle light dinner for that hour..so kids will be around table rather than be lost with their toys...
I baked two whole talapias for this candle light dinner, One big for us and another small for kids. So that whole hour passed away as we enjoyed eating the fish separating it from the bones, (which was really a tough part to do in the candle light). No TV, No lights, No Music, No Laptop, it was a perfect family time. Wish we get to do this more often.

Now coming to the fruit of the month...which is Pears, I have never adventured to make anything with this fruit except eating it regularly in its season after my lunch. Thanks to Food blogging which makes us go creative with food. I was able to come up with this salad this weekend.

So this goes to Raaga who is hosting the this month's AFAM : Pears This Event " A Fruit A Month " was originally started by Maheswari of Beyond the Usual.

Pears
Check for the Nutritional value of Pears here here and here

Our dear friend from Trinidad runs a Child care centre. This is the Pears tree in that backyard. Every summer we enjoy the bounty from this Pear tree. Last summer I click these pictures.. to post them on my blog when I make something with pears...This is the time for that.

So after this month's AFAM round up I will have enough recipes to try out the lavish of this tree.

Ingredients:
All those seen in the picture...I missed to include Balsamic Vinegar, in the picture though.. so that too

Procedure:
Peel skin and cut pears length wise and mix all ingredients in the ratio according to your taste...and enjoy.



We Served this Salad with Baked Lemon Masala Talapia to celebrate a perfect Earth Hour, Candle light dinner.

Curried Turkey Wings - Kerala Style

Friends, thanks for playing the guessing game.. Well, what else this can be ... with christmas festive season just gone.. this can be nothing else than the traditional North America Bird must for any big Festive Dinner - "Turkey".

Yes, there is'nt any home in the western world which doesn't have Turkey on the table for they festive feasts. Be it Thanks giving, Christmas or Easter the family dinner is complete only with "Turkey". Back home in our house we use to make curry with Turkey. So a few times I cooked turkey curry here in North America too. And all the times I made it in kerala style, with lots of Coconut and coconut milk. To my joy the RCI this month was Keral Cuisine. So decide to send this Turkey Wings Curry - Kerala Style as one of my entries for ">RCI - Kerala.

In south India, especailly in Tamil nadu, we get to taste the best NV food in Kerala Restaurants, its like they both go synonamous..Their Pepper Chicken Masalas, Fish Gravies etc...I have been cooking all these delicacies these days from when the RCI -Kerala is annouced.

Cause turkey takes a long time to cook, cooking this in a Slow cooker Crock pot is the best. In my cause I was cooking a Christmas party dinner, so naturally the quantity was big, and my crock pot is not so big enough to hold the entire contents. So I didn't use my crock pot. But if you are not cooking for a big meal,Slow cooking will yeild good results.

Ingredients:
2 lb Turkey Wings/Turkey breasts cut into big or medium size peices

Whole Spices:
1 tsp Fennel seeds
3 - 4 Cinnamon Sticks
6 - 8 Cloves
4-5 green Caradamon pods
2 Star anise
3 - 4 Bay leaves

For Curry:
2 Tbsp Oil
3-4 big size Onions,
4-5 Green Chillies
1 reem of Curry Leaves
1 Tsp Garlic paste
1 Tsp Ginger paste
1/2 cup Tomatoe puree/Tomatoe Paste or 2 big Tomatoes Chopped
Salt to taste

Masala Powders:
1/2 Turmeric powder
1 tsp Coriander powder
1 tsp cumin powder
1 tsp Chilly powder
1/2 tsp Garam masala powder.

For gravy:
1/4 cup yogurt
1 Tbsp Poppy Seeds(Ghas Khas) soaked in 4 Tbsp of water 2 to 3 hours and ground into a smooth paste.
1/4 cup Coconut Milk
1 cup Grated Coconut ground into a smooth paste

To Garnish:
1/2 cup coriander leaves.
1 Lime juice

Steps:
1. In a heavy bottom pot, add oil after heated and then add all the whole spices after the oil is heats up. Fry till color of the spices changes.
2. Add Onions, green chillies curry leaves and cook until the onions turn translucent and fully cooked.
3. Add garlic and ginger paste fry a little.
4. Add tomatoes or tomatoe puree, cook well
5. Now add the turkey peices and salt , mix well.
6. Add all the masala powders except the garam masala powder. 7. Mix well to coat all the turkey peices with the seasoning and the malsalas.
8. Add yogurt, and mix again.
9.Keep adding required amount of water for the meat to cook well
For Slow cooking Place the entire contents into a crock pot, and cook for 4 -5 hrs..and then follow steps 11 - 15.
10. For regular cooking, allow the curry to cook an hour.
11. Check to see if the meat is tendor. At this stage the gravy may still be very watery.
12.Once the meat is tendor add the poppy seed paste, coconut milk and the ground coconut paste.
13. This makes the gravy thick at once. Cook for another 5 minutes or till the raw smell of the poppy seeds and the coconut is gone.
14. Garnish with finely chopped coriander leaves
15. Remove from heat and add the juice of 1 lime.

This can be served hot with the Italian hard crust bread or our Indian Chapati/Roti/Parota or any seasoned rice.

This is one of my entries for
RCI - Kerala hosted by Curry Bazaaroriginally created by LakshimiK
JFI - Onion created by Indira and this month hosted by Radhi's Kitchen
Thick Spice - Garlic created and hosted by Sunitha's World

Peach Mango Kesar Shake - My Trio

With all these Food blog events on the roll, I'm forced to break my schedule of publishing only one post per week.

Saffron is the Spice of this month for the Think Spice Event created by Sunitha
Though I tasted so many desserts spiced with saffron, I never used it in my cooking even once in my life. With this blog event I got a chance to do that. And boy this spice is so rich in flavour that the sweet fragance of it when used really gives a feel of soothing.

I have a sweet tooth and luv wet sweets in which this spice is always accompanied. So using this spice gave me the feeing of eating my fav sweets, which other wise I eat very rarely because they are filled with sugar and calories.

Also, coming to the Blog event AFAM hosted by Mansi, for which this month fruit is Peach,though I voted for it, I had no clue what delicacy to make with Peaches cause I never adventured with them except eating them as fresh fruits.

So this weekend while I was doing my groceries picked up both fresh and canned peaches. I searched for the small box of Saffron(Kesar) which I had purchased long long time ago. Luckily I was able to locate it. Then I remembered I had this can of Kesar Mango Pulp in my Pantry too. Suddenly this phrase struck my head, "Peach Mango Kesar Shake" . I thought not a bad idea. Lets try. And amazingly it turn out so good. And before I could realize I hit a hatrick, because I could send this drink as an entry for What's Your Favourite(WYF) - diet food created by SnackOrama,
cause this drink can be substituted for a breakfast or a healthy dessert.

Although I did google with the key words of this drink, I ended up with my own recipe. Well, this is the power of Food Blogging - It upgrades us from a Cook to a "Chef ".

Before I could round up this I have to share the tradegy of shooting these pictures. Here I was all happy with my new recipe and clicked a number of clicks before my hubby and kids could finish it up, that with a single button click on my camera I did the mistake of deleting all the pictures. I was so in depair and wouldn't accept any comforting words from my husband. Luckily I saved the last glass of it for a daylight shoot. So I managed to redo it all again.

Here is the detailed round up:

Saffron Spice:
Read what google says about this Spice: Saffron is much more than just a herb for cooking this will explain about saffron and it's natural healing ability.

Saffron originated in Arabia, but the plant was brought to Spain in the eighth century.

Today, Spain in the major exporter of the spice. Saffron is costly, it can be bought for as much as $ 50.00 per ounce.

Saffron is well worth the price, it has been contributed with promoting lower rates of heart disease.

Saffron is used to alleviate fatigue and exhaustion, because it works to strengthen the heart and nervous system.

It also aids in digestion by increasing the appetite. Saffron is also high in thiamin and riboflavin, to minerals that are known to promote a healthy heart.

Saffron can be made into milk, which offers preventive care for people with slight cardiac problems. To prepare take one-cup milk and bring to a boil, add a pinch of saffron.
Reduce heat and simmer the mixture for two minutes. It can be sweeten with honey or sugar. Then drink once per day.

Saffron is also used to improve the mood and clear the brain, where you can think well. This mixture if taking properly will help in clearing your thoughts. You will need

A pinch of saffron threads and 3 ounces 100- proof alcohol. Place both ingredients in a covered jar. Let stand for two weeks.

Then store the jar in a cool, dry place. Drink 1/4 cup to help clear mind or as a mood booster.

When buying saffron chose strands over powder, the strands contain a better flavor. When storing saffron keep in airtight container in a cool dry place.
Check more detials of this Spice Saffron.

Peaches

Peaches - sensual, soft, rich in nutrients and so lush with juice that it runs over our fingers and drips down our chins, cooling us with their sweet.
Native to China, the peach is the fruit of a tree discovered in Persia by Westerners during the conquest of Alexander the Great. Believing it to be native to that region, due to its abundance, they named it ‘perscia.’ The Chinese have cultivated the peach since earliest antiquity. This sensual fruit so fascinated them that it spawned legends…from being the key to immortality to being a powerful aphrodisiac.

A close relative of the plum, apricot, cherry and almond, peaches come from trees that can grow to 16 to 26 feet in height. With deciduous leaves, peach trees blossom with magnificent pink flowers that bloom in the spring even before the leaves mature…just a tease for the yummy fruit the tree will bear when summer warms.


The sensual flesh of the peach can be a light golden, a creamy white or a pale greenish white, the latter being rare in the United States, but having the sweetest flavor. No matter the color, the flesh of the peach is juicy, fragrant, sweet, firm and the most seductive of all fruit.

Not only yummy, peaches are a powerhouse of nutrients much needed during the heat of summer…potassium, phosphorus, magnesium, copper, iron, vitamin C, A and niacin…all nutrients that we lose with perspiration. Peaches contain a compound that is said to be a mild diuretic…so no puffy eyes and swollen fingers during hot, humid days.
Peaches are delicate little gems…so handle them carefully as they will spoil rapidly if bruised. Do not pack them too closely as they’ll cause each other to rot quickly. Unripe peaches are best left at room temperature to ripen, but once ripe, keep them in the refrigerator and use them quickly….they’ll only keep for a couple of days. A tip…let peaches come to room temperature before eating, as the flavor is more intensely sweet than when ice cold.



Eaten out of hand, in fruit salads, cobblers, pies, compotes peaches also lend themselves beautifully to canning, drying and freezing. But my favorite summer recipe combines savory flavors with the sweet sensuality of peaches, intensifying their yumminess.
(Text : Courtesy Christina Cooks)

Click here for Nutritional facts on Peaches

So here is the combo of these two ingredients:



Ingredients:
Peaches fresh or Canned - 3 to 4 (If using canned add the juice also, say 1/2-1 cup)
Mango Pulp - 1- 2 cups ( Increase or Decrease depending upon what flavour you want more, peach or mango)
Saffron or Kesar - 1/2 tsp soaked in 2 Tbsps warm evapourated milk

Yogurt Peach flavour or Natural Plain- 1/2 cup (add more for thick base)
Honey -1 Tbsp
Milk - 1/2 cup (1% for healhty diet)
Sugar - 2 Tbsp (Can be omitted if desired a healthy diet or increased for more sweetness)

To garnish
A Slice and 1 cup cubes of Fresh Peaches.

The above measures make atleast 4 servings.

My Version:
This is too complicated, follow the steps carelfully.
In a blendor add all ingredients and beat them well.

Garnish with fresh fruit.


This really turned out to be a delicious drink. I was extremely happy by the results. My husband was all ready to gulp it before I can click these pictures. I like the fact that this can be used as an breakfast booster drink and also a Healthy Dinner dessert if it made thick or just a snack.


Verdict:
Sugar deleted this is one health drink, with each serving containing
Vitamins and Fibre from 2 servings of Fruits(Add fresh fruit for more benefits)
So this goes to A Fruit A Month - Peaches
Calcuim and Protien from the Yogurt and Milk.

The goodness of Saffron Spice - So this also goes to Think Spice - Saffron,


And this can be my favorite diet drink,desert or snack, with all the benefits mentioned above. Hence it also goes to What's Your Favorite (WYF)- Diet Food.


Click here for the health nutrition chart