Infection is the major cause in causing gastritis
Intake of unhygienic food
Eating extremely spicy and unfresh food stuff
Drinking of excess of tea and coffee
Smoking and usage if alcohol may also lead to gastritis
Use of certain medicines like antibiotics, aspirin etc.
Emotional stress and over burden of work mat also cause gastritis.
Irregular or excessive eating
The most frequent cause of gastritis is a dietetic indiscretion such as habitual overeating; eating of badly combined or improperly cooked foods; excessive intake of strong tea, coffee, or alcoholic drinks; or habitual use of large quantities of condiments and sauces
Friday, January 29, 2010
Tomato pulaoCooking
Tomato Pulao
Ingredients:
2 tbsp tomato paste
2 ripe tomatoes, peeled and chopped
10 black peppercorns
1 tsp cumin seeds
2 tbsp oil
1 1/2 cups basmati rice, washed and drained
Cilantro for dressing
Salt to taste
1) Heat the oil in a heavy pan. Add the cumin seeds and peppercorns. Then add the rice and stir-fry until rice turn siny, for about 3-4 minutes.
2) Stir in the tamatoes, tomato paste and salt. Mix well and pour in 3 cups of hot water and bring it to boil.
Ingredients:
2 tbsp tomato paste
2 ripe tomatoes, peeled and chopped
10 black peppercorns
1 tsp cumin seeds
2 tbsp oil
1 1/2 cups basmati rice, washed and drained
Cilantro for dressing
Salt to taste
1) Heat the oil in a heavy pan. Add the cumin seeds and peppercorns. Then add the rice and stir-fry until rice turn siny, for about 3-4 minutes.
2) Stir in the tamatoes, tomato paste and salt. Mix well and pour in 3 cups of hot water and bring it to boil.
How to make Salads
How to make Salads
Give these deliciously refreshing salad recipes a try.
SPICY POTATO SALAD WITH SESAME SEEDS
Ingredients:
2 cups baby potatoes, boiled, peeled & sliced
2 tbs tamarind chutney
2 tbs green coriander chutney
1 tsp green chilli, paste
½ cup pomegranate (red variety)
10 – 15 mint leaves, chopped finely
1 tsp black sesame seeds, roasted on griddle
½ tsp rock salt
How to proceed:
• Combine all the ingredients and toss lightly.
• Serve cold.
JELLY CUCUMBER MOUSSE
Ingredients:
250 gms cucumber, grated
2 tbs vinegar
Give these deliciously refreshing salad recipes a try.
SPICY POTATO SALAD WITH SESAME SEEDS
Ingredients:
2 cups baby potatoes, boiled, peeled & sliced
2 tbs tamarind chutney
2 tbs green coriander chutney
1 tsp green chilli, paste
½ cup pomegranate (red variety)
10 – 15 mint leaves, chopped finely
1 tsp black sesame seeds, roasted on griddle
½ tsp rock salt
How to proceed:
• Combine all the ingredients and toss lightly.
• Serve cold.
JELLY CUCUMBER MOUSSE
Ingredients:
250 gms cucumber, grated
2 tbs vinegar
Cashew Barfi
Cashew Barfi
Ingredients:
1 cup (100 grams) cashewnuts, broken
1/2 cup (50 grams) sugar
1/4 teaspoon canned powder
Method
1. Soak the cashewnuts in warm water for about 30 minutes and wash them 2 to 3 times.
2. Drain all the water out and blend the cashewnuts to a fine paste. Keep aside.
3. Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
4. Add the cashew paste and cook over a medium flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
5. Transfer to a plate and cool slightly. Keep aside.
Ingredients:
1 cup (100 grams) cashewnuts, broken
1/2 cup (50 grams) sugar
1/4 teaspoon canned powder
Method
1. Soak the cashewnuts in warm water for about 30 minutes and wash them 2 to 3 times.
2. Drain all the water out and blend the cashewnuts to a fine paste. Keep aside.
3. Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
4. Add the cashew paste and cook over a medium flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
5. Transfer to a plate and cool slightly. Keep aside.
Raj Bhoj
1 tablespoon chenna
1 teaspoon chopped pistachios
1 teaspoon chopped almonds
1/2 teaspoon sugar
5 strands saffron
1/2 teaspoon cardamom powder
For the sugar syrup
5 cups sugar
1/2 cup milk
Other ingredients
2 tablespoons plain flour (maida)
For the raj bhogs
1. Knead together the chenna and saffron food colour and divide into 8 equal portions. Keep aside.
2. Divide the stuffing into 8 equal portions. Keep aside.
3. Flatten each portion of the chenna gently between the palms of your hands to make circles of 50 mm. (2") diameter
1 teaspoon chopped pistachios
1 teaspoon chopped almonds
1/2 teaspoon sugar
5 strands saffron
1/2 teaspoon cardamom powder
For the sugar syrup
5 cups sugar
1/2 cup milk
Other ingredients
2 tablespoons plain flour (maida)
For the raj bhogs
1. Knead together the chenna and saffron food colour and divide into 8 equal portions. Keep aside.
2. Divide the stuffing into 8 equal portions. Keep aside.
3. Flatten each portion of the chenna gently between the palms of your hands to make circles of 50 mm. (2") diameter
Pista BarfiCooking
Pista BarfiCooking
1 cup (100 grams) pistachios
1/2 cup (50 grams) sugar
1/4 teaspoon cardamom powder
Makes approx. 1 1/4 cups.a few drops of green food colouring (optional)
Method :
1. Soak the pistachios in warm water for about 30 minutes.
2. Drain all the water, peel the pistachios and blend them to a fine paste in a food processor. Keep aside.
3. Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
1 cup (100 grams) pistachios
1/2 cup (50 grams) sugar
1/4 teaspoon cardamom powder
Makes approx. 1 1/4 cups.a few drops of green food colouring (optional)
Method :
1. Soak the pistachios in warm water for about 30 minutes.
2. Drain all the water, peel the pistachios and blend them to a fine paste in a food processor. Keep aside.
3. Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
Delicious BBQ Chicken Breast
Ever want a good tasting bbq'ed chicken breast that does not taste dry. It is easy and quick if you follow these steps.
Get yourself some fresh boneless chicken breast and put some herbs and seasonings on them. I like to put on some thyme, oregano, tarragon, onion and garlic powder and some sweet basil. Then I cover and put in the refrigerator for a couple hours.
While the chicken is in the refrigerator I get some sweet chili sauce, you can get this at any supermarket and all are basically the same, mix it with some honey, minced garlic and dried onions.
Then I get my grill ready, by wiping the grade down with some olive oil, so the chicken will not stick to it. Heat the grill to medium high, enough to heat the grades evenly.
Then put the chicken breast on the grill and brush on some of the chili sauce mixture. Do not be afraid of using too much, the more the merrier in my opinion. Here is where I differ from alot of other bbq'ers. After 4 minutes turn and brush on some more chili sauce. Turning the breast every 4 minutes and brushing on more chili sauce. Then right before the breast is done, brush on the last of the chili sauce, and turn, put the grill on high or sear for 2 minutes.
Make sure your chicken in not pink in the middle before you eat it. If so put back on the grill for a couple minutes.
Cooking time does vary with the size of the breast.
Get yourself some fresh boneless chicken breast and put some herbs and seasonings on them. I like to put on some thyme, oregano, tarragon, onion and garlic powder and some sweet basil. Then I cover and put in the refrigerator for a couple hours.
While the chicken is in the refrigerator I get some sweet chili sauce, you can get this at any supermarket and all are basically the same, mix it with some honey, minced garlic and dried onions.
Then I get my grill ready, by wiping the grade down with some olive oil, so the chicken will not stick to it. Heat the grill to medium high, enough to heat the grades evenly.
Then put the chicken breast on the grill and brush on some of the chili sauce mixture. Do not be afraid of using too much, the more the merrier in my opinion. Here is where I differ from alot of other bbq'ers. After 4 minutes turn and brush on some more chili sauce. Turning the breast every 4 minutes and brushing on more chili sauce. Then right before the breast is done, brush on the last of the chili sauce, and turn, put the grill on high or sear for 2 minutes.
Make sure your chicken in not pink in the middle before you eat it. If so put back on the grill for a couple minutes.
Cooking time does vary with the size of the breast.
Friday, January 15, 2010
losber tail recipe
losber tail recipe
One of the best things to make during a barbecue feast is a delectable grilled lobster tail. You can make a delicious surf ‘n turf dinner with grilled fresh lobster tails and filet mignon.
Grilling Lobster Tails
Lobster tails should be cooked on medium heat, so if you are using charcoal, you will need to move most of the coals to one side of the grill. Grill the Lobster tails on the cooler side of the grill. They only take a few minutes to grill, so when you are done grilling the steaks
(and they are resting), you can grill the Lobster tails.
Enhancing Your Lobster Tails
What are fresh Lobster tails without garlic butter? You can also make the garlic butter on the grill. Put ¼ cup butter in a thick-bottomed pan. Add two tablespoons of garlic powder or one tablespoon crushed garlic to the butter.
Set the pan on a cooler part of the grill. If you prefer a different type of dipping sauce, you can either prepare it ahead of time, or if it only takes a few minutes, prepare it at the time you would prepare the garlic butter.
Add the lobster tails to the grill. You do not need to wrap them in foil. Put them as they are right on the grill. Using tongs, flip them over one time. The shell should be bright red when they are finished.
Remove the tails from the grill, and using a chef’s knife or large kitchen shears, cut the top part of the shell open. If using a knife, take care not to cut down into the lobster meat too far.
Garnish with lemon twists and parsley sprigs. Serve with the steaks and a side of garlic butter for a steak
and lobster dinner.
More on this...
Bookmark/Search this post with: http://www.mytripledub.com/blog/cooking-recipes/losber-tail-recipe
One of the best things to make during a barbecue feast is a delectable grilled lobster tail. You can make a delicious surf ‘n turf dinner with grilled fresh lobster tails and filet mignon.
Grilling Lobster Tails
Lobster tails should be cooked on medium heat, so if you are using charcoal, you will need to move most of the coals to one side of the grill. Grill the Lobster tails on the cooler side of the grill. They only take a few minutes to grill, so when you are done grilling the steaks
(and they are resting), you can grill the Lobster tails.
Enhancing Your Lobster Tails
What are fresh Lobster tails without garlic butter? You can also make the garlic butter on the grill. Put ¼ cup butter in a thick-bottomed pan. Add two tablespoons of garlic powder or one tablespoon crushed garlic to the butter.
Set the pan on a cooler part of the grill. If you prefer a different type of dipping sauce, you can either prepare it ahead of time, or if it only takes a few minutes, prepare it at the time you would prepare the garlic butter.
Add the lobster tails to the grill. You do not need to wrap them in foil. Put them as they are right on the grill. Using tongs, flip them over one time. The shell should be bright red when they are finished.
Remove the tails from the grill, and using a chef’s knife or large kitchen shears, cut the top part of the shell open. If using a knife, take care not to cut down into the lobster meat too far.
Garnish with lemon twists and parsley sprigs. Serve with the steaks and a side of garlic butter for a steak
and lobster dinner.
Bookmark/Search this post with: http://www.mytripledub.com/blog/cooking-recipes/losber-tail-recipe
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