Ingredients

• 1/2 cup white sugar
• 1 cup warm milk (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 4 cups bread flour
• 2 eggs, beaten (divided)
• 6 tablespoons vegetable oil
• 2 teaspoons salt
• 2 teaspoons water
• 1 teaspoon sesame seeds for garnish  (optional)

Ingredients

• For Malai Kulfi:
• Milk 1 liter
• Sugar 1 cup
• Tetra pack cream 1 packet
• Reduced milk (Khoya) 200 gm
• Bread slices 2 large
• Screw pine (kewra) 1 tsp
• Sliced almonds and pistachios 1 tbsp
• For Falooda:
• Corn flour 1 cup
• Water 2, 1/2 cup
• Yellow color few drops (optional)
• Screw pine 1 tsp

Method

1. For Falooda: Mix together corn flour, water, Yellow color and screw pine in a pan.
2. Cook on moderate heat while stirring till thick and glossy.
3. Remove from heat and pour in a falooda mold.
4. Put it over a pan of chilled water, press the mold hard, you will get falooda noodles used to serve with kulfi.
5. For Kulfi: Cook milk on medium heat till slightly reduced.
6. Add in sugar and continue cooking over low flame till mixture reduce to half.
7. Add bread slices and cook for another 5 minutes.
8. Remove from heat and add khoya and screw pine, cool the mixture.
9. Then put the mixture in a blender and blend well and add sliced almonds and pistachio.
10. Put in kulfi molds and chill in a freezer till firm.
11. To Serve: In serving bowls, put crushed ice, Falooda noodles, cream and sliced Kulfi.

Serves – 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, cut into rings
• 1 (15 ounce) can stewed tomatoes
• 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
• 2 pounds shredded cooked chicken meat
• 16 tostada shells
• 1/2 cup sour cream

3 cloves garlic, peeled and minced
1 1/2 cups plain yogurt
1 pinch salt
1 quart water
1 tablespoon vinegar
1 teaspoon salt
6 eggs
2 tablespoons butter
1 teaspoon paprika

DIRECTIONS

1 . In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.

2 . In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.

3 . Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready

Chances are pretty good that somewhere along the lines you have come across a recipe that says to use a baking dish that is measured in cups, rather than in inches. Unless you have done these kinds of baking dish conversions before, it can be a little confusing. Here is an easy to use guide that can help ensure you get the right baking dish for your needs.

There are plenty of recipes out there that require you to use a specific cup size for a baking dish, but that don’t tell you what that baking dish is in traditional measurements. Well, baking dish conversions like this are actually fairly easy to do if you follow this simple guideline.

This guide is broken up into two different sections. The first section deals with the cup size, and then will list the dimensions of the pans. The second section will be dealing with the dimensions, and cup sizes, of specialized baking pans and dishes. Use whatever section is most beneficial to you,

General Cup Sizes and Pans

• 19 cups. A 14 inch x 10-1/2 inch x 2-1/2 inch roasting pan.
• 15 cups. A 13 inch x 9 inch x 2 inch baking pan.
• 12 cups. Use a 13-1/2 inch x 8-1/2 inch x 2 inch baking dish.
• 10 cups. Any of the following will work: a 9 inch x 9 inch x 2 inch square baking pan; 11-3/4 inch x 7-1/2 inch x 1-3/4 inch baking pan; or a 15 inch x 10 inch x 1 inch jelly roll pan.
• 8 cups. All of the following will work for 8 cups: an 8 inch x 8 inch x 2 inch square pan; an 11 inch x 7 inch x 1-1/2 inch baking pan; or a 9 inch x 5 inch x 3 inch loaf pan.
• 6 cups. You can use one of these: an 8 or 9 x1-1/2 inch layer cake pan; a 10 inch pie plate; 8-1/2 x 3-5/8 inch x 2-5/8 inch loaf pan.
• 4 cups. One of the following will fulfill your needs: 9 inch pie plate; 8 x 1-1/4 inch layer cake pan; or a 7-3/8 inch x 3-5/8 inch x 2-1/4 inch loaf pan.

Specialized Pans

• Bundt pans. A 7-1/2 inch x 3 inch pan will hold 6 cups, while a 9 inch x 3-1/2 inch pan will hold 9 cups, and a 10 inch x 3-3/4 inch pan is going to hold 12 cups.
• Tube pans. A 9 inch x 3-1/2 inch fancy tube pan will hold 9 cups, where as a 9 inch x 3-1/2 inch angel cake pan and fancy tube mold will hold 12 cups. A 10 inch x 3-3/4 inch Crownburst pan will hold 12 cups, and a 10 inch x 4 inch fancy tube mold will hold 16 cups while the same sized angel cake pan will hold 18 cups.
• Melon molds. A melon mold that is 7 inch x 5-1/2 inch x 4 inches will hold 6 cups.
• Brioche pan. A brioche pan that measures 9-1/2 inch x 3-1/4 inches will hold 8 cups.
• Charlotte mold. This type of mold will hold 7-1/2 cups as long as it measures 6 inch x 4-1/2 inches.
• Spring-form pans. A spring-form cake pan that measures 8 inches x 3 inches will hold 12 cups, whereas the 9 inch x 3 inch version will hold 6 cups.
• Ring molds. A ring mold that measures 8-1/2 inch x 2-1/4 inches will hold 4-/2 cups, while one that measures 9-1/4 inch x 2-3/4 inch will hold 8 cups.

People not familiar with the Turkish culinary art are usually surprised when they partake of that country’s delightful cuisine. And well they should, for Turkish food has a long and distinguished history.

According to culinary experts, along with the Chinese and the French, the Turkish kitchen is one of the three great cuisines of the world.

A number of food historians have written that most basic cuisines rely on one basic element such as pasta, which forms the essence of Italian food while French cuisine, is based on sauces. However, Turkish cuisine features many types of foods and an infinite variety of ways in the method of their preparation.

It is said that the grand kitchens of the world resulted from a nurturing environment that ultimately produced an abundance of foodstuffs, a long social tradition and an imperial culinary legacy – all three elements possessed by the Turks.

The large Ottoman Empire that included the whole Middle East, most of North Africa and all the Balkan nations, came into contact with many cultures and their foods. As well, Turkey’s strategic location between Europe and the Middle East influenced the foods of other countries and in turn its kitchen had an impact on the cuisine of the others.

The origin of the Turkish kitchen can be traced back to central Asia, the original homeland of the Turks. In the ensuing centuries, during their slow migration westward to Asia Minor, they encountered a great number of culinary tastes, which they took on as their own. This culminated in the Imperial Ottoman kitchen, formed during the 600 years of the dynasty’s reign.

When they were herdsmen in Central Asia, the Turks were great consumers of meat, milk and dairy products. Milk and cream were the usual breakfast food, as well as milk which was dried and stored as a powder for future use. Above all, yogurt, a Turkish contribution to the world, was the basic dairy product in the diet of the people.

Equally important were the meat dishes, which the Turks prepared, in the main, grilled, in underground ovens or cooked and preserved in its own fat for later use – all still part of the Turkish repertoire of food. In their westward odyssey, the Turks picked up enhancements to these dishes – the meat dishes one finds in Turkey today.

In the march of history many other influences crept into the food of the huge Ottoman Empire. The old civilizations of the Middle East, Arab, Persian and Byzantine all had a part in the creation of the Turkish kitchen. Kebab is of Arab origin; pilav (pilaf) is the Turkish version of the Persian pulau; while the Turkish inheritance from the Byzantines is manifested in the Greek names for a number of fish and seafood dishes.

In the medieval centuries, the meeting of the Arab, Greek, Persian and Turkish elements in the culinary arts was largely instrumental in producing the Ottoman Imperial kitchen – a huge establishment, which for the year 1723 counted 1,370 kitchen staff and used 30,000 head of cattle, 160,000 sheep and a 100,000 pigeons to prepare the required meals for the palace personnel. In Topkapi, the Sultan’s palace in Istanbul, chefs refined their dishes and eventually these gastronomic delights were filtered down to the peoples’ kitchens – a rich legacy encompassed in Turkish food of our day.

The beauty of the Turkish cuisine is that it is mainly based on fresh ingredients and simple cooking methods. Dishes are presented simply, not hidden under sauces or complicated presentations. It is said that the Turks prepare eggplants in some 40 ways and each one of these dishes is simple to make.

Besides pulses such as chickpeas and lentils, bulgur, a cooked, then dried and crushed wheat is very important in the Turkish diet. As well, rice and a homemade noodle the Turks inherited from the Chinese are often found on the everyday menu. Fresh fruits and vegetables, grown in abundance, are consumed in great quantities – fresh in season and dried in winter. As for fats, olive oil has, through the centuries, largely replaced butter – once used by the nomadic Turks.

Fish and meat kababs, delicately spiced in many ways, depending on the region, are world-renowned. Delicious casseroles, often cooked in earthenware as well as succulent vegetable and meat-based stews, the staples of lunchtime cafeterias, are delicious and nourishing.

The most commonly used seasonings and condiments are cinnamon, cumin, coriander, dill, garlic, mint, mustard, onions, parsley; as well as sumac, a sour spice. As well, Aleppo pepper – a semi hot Capsicum; and yogurt are often served as side condiments.

For sweets, grape syrup and all kinds of nuts, especially almonds, hazelnuts and pistachios, are considered essential when preparing desserts. Often in the homes and some restaurants the meals end with a beautifully presented selection of seasonal fruits such as green almonds, apples, pears, plums, pomegranates, and strawberries. At other times traditional Turkish sweets such as lokum, baklava, kadayif, halva or rice pudding conclude the meal with a heavenly sweet touch, especially when enhanced by steaming demitasse cups of Turkish coffee.

When visiting Turkey, should one sip on ayran, a yogurt drink, on a hot summer day; sit down to a breakfast consisting of freshly baked bread, along with olives, cheese, fresh vegetables, boiled eggs, creamy yogurt and honey; enjoy a lunch of lentil soup, bulgur or rice pilaf and chicken baked with peppers and eggplant; and at the last meal of the day, nibble on numerous mazza dishes, then dine on tasty kebabs and cap the meal with one of Turkey’s renowned sweets, it can be said, that one has tasted a bit of the Turkish Imperial cuisine.

However, if one has not visited Turkey and wishes to partake of the country’s cuisine, these few dishes will give an armchair traveller a sense of the culinary world of the sultans.

The good news is that you can actually enjoy eating carbohydrates and lose weight at the same time. The crucial thing however, is to distinguish between “good carbs” and “bad carbs”. This might sound confusing, but all you need to do is remember a few pointers and you’ll find it relatively easy.

Good Carbs

Good carbs are excellent sources of vitamins, minerals, and fiber and should not be avoided. They are vital for your energy levels and essential for your physical and mental health.

They are also a valuable source of fiber to keep you feeling full and satisfied, preventing food cravings. As a general rule, a little over half of your daily calories should come from carbohydrates.

So how do you recognize a “good carb”? They’re basically unprocessed, natural foods like brown rice and fruit. Here’s a larger list:

• Brown rice, wild rice
• Millet, Oatmeal, Quinoa, Buckwheat
• Wholegrain pasta and bread
• Fruits
• Veggies
• Legumes
• Raw nuts
• Low fat and buttermilk milk
• Unsweetened yogurt

Bad Carbs

Here are the “bad carbs”, the ones that are empty of nutrition and that will cause weight gain. Unfortunately there’s some fun stuff in this list, but every time you get craving for one of them, try to substitute a “good carb” from the list above.

The “bad carbs” are refined sugars, white flour and white rice. They are quickly digested, causing blood sugar spikes which lead to fat storage. Bad carbs are processed foods, depleted of their nutritional value and usually full of preservatives, chemicals and unhealthy additives.

Bad carbs give the body a quick energy burst, like being picked up and dumped. Then afterwards you quickly get a craving for more. By comparison good carbs burn much slower, leaving you full and with much more stable energy levels.

The leading cause of the today’s obesity epidemic, together with the onset of type 2 diabetes and heart disease, is these bad carbs. However, this doesn’t mean you must never touch a bad carb to your lips. Our bodies are designed to manage insulin levels, and as long as you consume only minimal amounts you’ll be just fine.

Here are some of the processed foods that you should avoid:

• White bread, white rice, white pasta
• Cookies and pastries
• Crackers, potato chips and pretzels
• Refined, sugary cereals
• Jellies
• Jams
• Sugary soft drinks

Look for the EAT 5 A DAY logo on Official 5 A Day recipes here on the Food Reference Website.

The 5 A Day for Better Health Program is a large-scale public/private partnership between the fruit and vegetable industry and the U. S. Government. This national nutrition program seeks to increase the number of daily servings Americans eat of fruits and vegetables to five or more. Along with this main goal, the program works to inform Americans that eating fruits and vegetables can improve their health and may reduce the risk of cancer and other chronic diseases. The program provides consumers with easy ways to add more fruits and vegetables into their daily eating patterns.

5 EASY WAYS TO 5 A DAY

• Have a fruit or juice at breakfast daily. Have a fruit or vegetable snack each day.

• Stock up on dried, frozen, and canned fruits and vegetables.

• Make Fruit and Vegetables Visible in Your Home.

• Microwave vegetables for dinner.

9 EASY WAYS TO EAT 5 TO 9

• Grab an apple, orange, banana, pear, or other piece of portable fruit to eat on-the-go.

• Snack on raw veggies like baby carrots, pepper strips, broccoli, and celery.

• Pick up ready-made salads from the produce shelf for a quick salad anytime.

• Pile spinach leaves, tomatoes, peppers, and onions on your pizza.

• Add strawberries, blueberries, bananas and other brightly colored fruits-fresh, frozen, or canned to your waffles, pancakes, or toast.

• Stash bags of dried fruit in your car and at your desk for a convenient snack.

• Stir fresh or frozen vegetables into your pasta, noodles, or omelet.

• Whip up smoothies made from fresh or frozen berries, ice, and yogurt.

• Jazz up your soups or sauces with a can of kidney beans, peas, corn, or green beans.

BACK TO SCHOOL WITH 5 A DAY

• Include a serving of fruit in every lunch.

• Encourage your child to choose his or her own fruit when shopping.

• Try serving fruit in a different way – such as with yogurt as a dip.

• Stuff sandwiches with slices of vegetables like bell pepper, tomato, lettuce, carrots, sprouts, or onion.

• Send 100% juice boxes.

Safe food with good nutritional value is important to every person’s health. Eating a balanced diet comprised of good nutritious products is one of the best ways to protect and promote your health. Good food should be high on vitamins and minerals and low on saturated fat, chemicals, additives and antibiotics. There are several simple guidelines to follow in order to protect and improve your health and to live longer and more satisfying life. The following are some strategies I found to be most beneficial for my health:

1. Limit your calorie intake to what you need for one day. Remember that if you consume more calories than needed, the extra calories will be converted to fat. The higher your body fat, the bigger your craving for food will be.
2. Live a healthy lifestyle. Move a lot and do some exercise, it is even more important than eating healthy food. There is nothing worse than not having any exercise and living a stagnant life. The guy who created the movie “Supersize me” did exactly that, but he conveniently forgot to mention it in the movie, so as to blame his deteriorated health on the fast food. Don’t get me wrong, I am not rooting for the fast food, but I am sure that if you burn a lot of calories through exercise you can get away with some amount of not-so-healthy food in your diet. The guy from “Supersize me” was probably sitting on his bum for a month and eating Big Macs all day. So, where is the news in the story? It would be a news if the guys from McDonalds were force-feeding him. I absolutely believe that if you do not move and burn the calories, any kind of food can make you fat.
3. Limit your intake of pop and other sugary drinks. You don’t need the huge calorie bomb that is inside of them. Pop made with artificial sweeteners such as aspartame are even worse.
4. Avoid trans fats and saturated fats. Trans fats are mostly found in hydrogenated oils, and saturated fat is the fat found mostly in meat.
5. Avoid deep-fried foods. Instead, choose food that has been cooked by a healthy cooking method.
6. Smoking is a sure sign that a person is not physically active, therefore not in the best of health. Smoking is not only bad for your lungs, but also for your heart.
7. Do not let yourself be fooled by the new fancy diet on the market. It is a billion dollar business, and the guys out there don’t really care for your health. All they care about is to have a good laugh on the way to the bank. The best advice on dieting I can give you is limit your calorie intake to be less than the calories you burn in a day, and have an active lifestyle.
8. Incorporate more Mediterranean products in your diet. Some examples are: olive oil, olives, artichokes, basil pesto, eggplant, sun-dried tomato, zucchini, tomatoes, ricotta cheese, fresh herbs, fish and pasta (not cream-based pastas such as Alfredo which is full of fat. I have always wondered in the restaurant how somebody can eat that).
9. Try to eat three regular meals a day and avoid snacking in-between. Instead drink more water that has been purified by reverse osmosis or distilled. Some kinds of bottled water have fluoride added to them and I don’t recommend them for that reason.
10. Take extra vitamin and mineral supplements but keep in mind that they alone cannot substitute the real vitamins from the fruits and vegetables. The best vitamin supplements are the non-synthetic variety, extracted from whole organic foods. They are usually harder to find and a lot more expensive, but can be found in some health food stores.
11. When cooking fruits and vegetables choose a cooking method that will best preserve the vitamins in the food.
12. If the food place that caters for you at your job does not provide good nutritious food choices, consider brown-bagging some healthy sandwich and some fruits for lunch. This way you can even save some money as added benefit on top of preserving your health.
13. Find out what fruit and vegetables are in season and buy them a lot. By buying what is in season you will save money and enjoy the freshest and most healthy food available on the market.
14. My last advice is definitely the most important one, so listen carefully – DO NOT ever consume aspartame, MSG (monosodium glutamate) and fluoride (yes, I mean fluoride, the chemical that they say is good for your teeth). For the first two you know what to do, the third one is a little bit more difficult to eliminate, but a reverse osmosis filter can remove it from your water supply. The three of those are vary dangerous neuro-toxins.