Difference of Indian Recipes
Chapatti and Roti Prata:
Roti Prata
- Thick, flat, round, dough
- Made with wheat flour, sugar, salt and water
- Fried with ghee.
- Cooked on a flat or slightly concave iron griddle called a tawa.
- Staple accompaniment to other foods, can be spread with ghee or yoghurt, used as a scoop, or rolled up with a filling.
Chapatti
- A type of Roti or Indian bread eaten in South Asia and East Africa.
- Made from dough of Atta flour in a microwave oven for five to ten seconds.
- Often, chapattis are brushed with ghee.
- Variations include replacing part of the wheat flour with pearl millet or maize or flour.
Chapattis are usually eaten with cooked dal (lentil soup) or vegetable (Indian curry) dishes, and pieces of the chapatti are used to wrap around and pick up each bite of the cooked dish.
Jalebi and You Tiao
Jalebi
- Sugar-dipped and Orange
- Pretzel shaped, made by deep frying batter in oil and soaking it in sugar syrup
- Something which is included in the regular diet of all the people born with a sweet tooth.
You Tiao
- Breadsticks fried in pairs (two sticks stuck together).
- Cut it into small chunks or just eat it as it is
- One of the most versatile and widely-consumed Chinese food
- A very popular Chinese-style breakfast, usually served with hot soya milk;
- Also great with chicken rice porridge or plain rice porridge, and complements the Chinese spare-rib soup (just like croutons).
Recipe for Jalebi
Ingredients
• 2 cups All purpose flour (maida)
• 11/2 tbsp. fine grained semolina or rice flour
• 1/4th tsp. baking powder
• 2 tbsp curd (plain yogurt)
• 11/4th cups warm water
• 1/2 tsp. saffron threads, slowly dry-roasted and powdered
• 3 cups sugar
• 2 2/3rd cups water
• 1/2 tsp green cardamom seeds powder
• 11/2 tbsp. kewra water or rose water
• Ghee or vegetable oil for frying
Method
• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take them out of syrup and serve hot.
Recipe for Chapatti
• 1 cup wheat flour (or 1/2 white +1/2 whole wheat)
• 1/ 2 cup Water
Put our in a large bowl with half the water. Blend the two together until it holds. Beat and knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set aside for 30 minutes. Knead and divide dough into 4 to 6 parts. Roll each ball into a circle about 1/2 cm thick.
Heat an ungreased skillet (tava). Put chapati on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). Turn and cook the second side for 2 3 minutes until small bubbles form. Turn again and cook the rst side pressed lightly with a towel. It should puff. Serve warm.
Wednesday, April 14, 2010
Online Learning Week- Comic Strip on Village by the Sea
I am doing a comic strip on Hari's visit to Jagu's house. My drawing by using the paint application on the computer is not very good so don't blame me.
Wednesday, March 3, 2010
Explanation for why I wrote that ending for 'The Lady or The Tiger'
Why did I write that ending for 'The Lady or The Tiger'? Actually, it is quite simple. The princess may be semi-barbaric, but she still loves the prince. If you are cruel, but you have great feelings towards someone, would you still kill that person. No one would, although there have been cases of people killing others close to them like friends and family members, but that was only the case when there was bad blood between them or they had no real feelings towards them. There was definitely no bad blood or lack of feelings between the princess and her lover. Anyway, she was a princess with lots of power, and could use her authority to prevent the marriage. I also wrote that actually, both doors contained tigers. The king may have been bored with constant punishment and may have wanted something new. He was probably waiting for someone to commit such a horrendous crime that he could use that method, and considered a stranger loving his daughter a crime of that sort. He possibly wanted to entertain the crowd and see every ones' reaction, especially the princess's lover's one. That would have been entertaining for the king but I could not just end of the story like that so the lover had to be smart to avoid death.
Sunday, February 28, 2010
Naturalistic IT Home Learning Blog- Recipe for Lamb
Lamb Shank
Ingredients
1/4 cup extra-virgin olive oil, divided
2 meaty lamb shanks (1 1/4 pounds or roughly 560 grams), fat trimmed if necessary
Coarse salt and freshly-ground black pepper to taste
3 tablespoons extra-virgin olive oil
6 cloves garlic, finely chopped
2 medium onions, coarsely chopped
2 medium carrots, halved lengthwise and cut into 1-inch pieces
2 large celery ribs, cut into 1/2-inch dice
1/2 bottle (750 ml) dry red wine
One (15-ounce or roughly 425 grams) can crushed tomatoes
1.5 cups chicken stock or low-sodium broth
Three (3-inch-long) strips of orange zest
2 teaspoons dried oregano
1/4 cup coarsely chopped flat-leaf parsley, divided
Procedure
Preheat the oven to 325 degrees F (roughly 162 degrees C).
Heat 2 tablespoons of the olive oil in a skillet over medium-high
Add the lamb shanks
Season with salt and pepper
Cook over moderate heat until well browned all over, approximately 10 to 15 minutes.
Transfer shanks to a large roasting pan and pour off the fat.
Heat remaining 2 tablespoons of olive oil
Add the garlic, onions, carrots, and celery; cook over moderate heat until softened, about 10 minutes.
Add the wine, bring to a boil over moderately high heat and simmer for 3 minutes.
Add the tomatoes, chicken stock, orange zest, oregano, and 2 tablespoons of the parsley; start boiling.
Pour mixture over the lamb and cover with foil.
Bake in the oven for about 3 hours, or until lamb shanks are very tender.
Remove from oven.
Increase oven temperature to 350 degrees F ( roughly 176 degrees C).
Transfer lamb shanks to a large, deep baking dish, cover with aluminium foil and keep warm
Pour sauce and vegetables into a large saucepan, discarding the strips of orange zest.
Simmer sauce over medium heat, skimming the surface occasionally, until richly flavoured, about 15 minutes.
Season with salt and pepper and pour it over the lamb shanks.
Cover the dish of lamb shanks with foil and bake for about 10 minutes, or until they are heated through.
Set a lamb shank on each plate and spoon some of the sauce over and alongside.
Garnish with the remaining 2 tablespoons of parsley and serve.
Serve with garlic mashed potatoes
Source: http://whatscookingamerica.net/LambOssoBucoForTwo.htm, Food and Wine Magazine
Ingredients
1/4 cup extra-virgin olive oil, divided
2 meaty lamb shanks (1 1/4 pounds or roughly 560 grams), fat trimmed if necessary
Coarse salt and freshly-ground black pepper to taste
3 tablespoons extra-virgin olive oil
6 cloves garlic, finely chopped
2 medium onions, coarsely chopped
2 medium carrots, halved lengthwise and cut into 1-inch pieces
2 large celery ribs, cut into 1/2-inch dice
1/2 bottle (750 ml) dry red wine
One (15-ounce or roughly 425 grams) can crushed tomatoes
1.5 cups chicken stock or low-sodium broth
Three (3-inch-long) strips of orange zest
2 teaspoons dried oregano
1/4 cup coarsely chopped flat-leaf parsley, divided
Procedure
Preheat the oven to 325 degrees F (roughly 162 degrees C).
Heat 2 tablespoons of the olive oil in a skillet over medium-high
Add the lamb shanks
Season with salt and pepper
Cook over moderate heat until well browned all over, approximately 10 to 15 minutes.
Transfer shanks to a large roasting pan and pour off the fat.
Heat remaining 2 tablespoons of olive oil
Add the garlic, onions, carrots, and celery; cook over moderate heat until softened, about 10 minutes.
Add the wine, bring to a boil over moderately high heat and simmer for 3 minutes.
Add the tomatoes, chicken stock, orange zest, oregano, and 2 tablespoons of the parsley; start boiling.
Pour mixture over the lamb and cover with foil.
Bake in the oven for about 3 hours, or until lamb shanks are very tender.
Remove from oven.
Increase oven temperature to 350 degrees F ( roughly 176 degrees C).
Transfer lamb shanks to a large, deep baking dish, cover with aluminium foil and keep warm
Pour sauce and vegetables into a large saucepan, discarding the strips of orange zest.
Simmer sauce over medium heat, skimming the surface occasionally, until richly flavoured, about 15 minutes.
Season with salt and pepper and pour it over the lamb shanks.
Cover the dish of lamb shanks with foil and bake for about 10 minutes, or until they are heated through.
Set a lamb shank on each plate and spoon some of the sauce over and alongside.
Garnish with the remaining 2 tablespoons of parsley and serve.
Serve with garlic mashed potatoes
Source: http://whatscookingamerica.net/LambOssoBucoForTwo.htm, Food and Wine Magazine
Description of Leg of Lamb
Roasted Leg of Lamb:
Calories- 162
Total Fat in Grams- 6.6
Saturated Fat in Grams- 2.4
Cholesterol in Milligrams- 76
Protein in Grams- 24
One serving of cooked lamb is equal to 3 ounces and is about the size of a deck of cards.
An average 3-ounce serving of lamb contains about 176 calories, which is comparable to many other types of red meat and poultry.
Lamb is a great source of protein and essential vitamins and minerals.
A regular 3-ounce serving averages about 43% of the Recommended Daily Allowance (RDA) of protein. It also averages 74% of the RDA of vitamin B-12, 30% of the zinc, 30% of the niacin, 17% of the iron, and 15% of the riboflavin.
In addition to this, the correct ratio of all 8 of the essential amino acids is contained in lamb meat.
Only about 36% of the fat in lamb is saturated. The remainder of the fat is in the healthier forms of monounsaturated or polyunsaturated.
The leanest cuts of lamb have an average of 70 to 80 mg. of cholesterol.
A full leg of lamb is often cut into two pieces: the shank (lower) end is less meaty and tougher than the sirloin (or upper) half, which is usually more expensive and bonier.
A lamb center roast contains the leg bone (femur), the inside (top) round, the bottom round, and the knuckle with the shank and the sirloin removed.
Part of Animal: Lamb leg, one of the five primal cuts, consists of the rear legs of the lamb containing the sirloin, top round, bottom round, shank, and knuckle.
Characteristics: Leg of lamb is generally tender, though it is made up of different muscles.
The shank end will be tougher, and can be used for braising or grinding
Boneless is easier to carve but takes longer to roast and won’t be quite as juicy.
The fell, the thin parchment-like membrane that covers the muscles in the leg and other parts, should always be removed.
Should allow about 3/4 pound per person; for boneless leg of lamb allow about 1/2 pound per person.
Storage: Store whole leg of lamb up to 3 days refrigerated; up to 4 days if marinated.
Source: http://www.recipetips.com/kitchen-tips/t--516/lamb-nutritional-facts.asp, http://www.chow.com/ingredients/212
Methods to Breeding Lamb
1.Care for the Sheep
Kept in paddocks; in pens or in a barn.
In cold climates, sheep may need shelter if they are freshly shorn or have baby lambs.
Sheep need fresh water from troughs or ponds, except if there is enough moisture in the grass to satisfy them much of the time.
Upon being weaned from ewe's milk, they eat hay, grains and grasses.
Sheep are active grazers
Usually given feed twice a day from troughs or are allowed to graze in a pasture.
Most comfortable when the temperature is moderate
Fans may be needed for fresh air if sheep are kept in barns during hot weather.
Keep the correct ratio of male to female sheep, selecting traits for breeding, and controlling under-/over-breeding based on the size and genetic diversity of the flock.
Arrange for all the ewes in a mob to give birth (the lambing season) within a period of a few weeks. As ewes sometimes fail to bond with newborn lambs, especially after delivering twins or triplets, it is important to minimize disturbances during this period.
Have the ewes give birth in "lambing sheds"; essentially a barn (sometimes a temporary structure erected in the pasture) with individual pens for each ewe and her offspring.
2.Nutrition and Management
Five factors that affect the nutritional needs of the ewe before they give birth:
1. Age
2. Size and body weight
3. Body condition (amount of body fat)
4. Stage of production (maintenance, gestation, or lactation).
5. Level of production (how much milk, how many fetuses are carried, etc.)
Health status, activity level, weather, and other environmental factors may also influence nutritional requirements and management.
Ewe lambs require special nutritional consideration during all stages of production.
In addition to the requirements for pregnancy and lactation, ewe lambs also require additional nutrition as
1.They have not yet reached mature body size and are still growing.
2.Ewe lambs consume less feed per day than mature ewes of the same body weight.
Should not be bred until they achieve approximately 70 percent of their mature size
At the same time, care should be taken not to overfeed replacement ewe lambs.
Replacement ewe lambs should be fed separately than market lambs or ram lambs being fed for market.
Pregnant and lactating ewe lambs should be kept separate from mature ewes.
Ewe lambs that are forced to run with the ewe flock will lose weight in late gestation and lactation.
3.Choosing of Ewes and Rams
Select ewe lamb replacements born as twins or born as singles from younger ewes and producing higher milk yields than the average milk yield of the flock
Ewe lambs that fail to breed in the same breeding season with other ewe lambs should also be culled.
Rams with limited fertility, suffering from lameness or any chronic respiratory disease should be replaced with young rams.
Rams should be sheared before each mating season, drenched and dipped and vaccinated . Regular trimming of feet and horns should be carried out.
4.The Lambs
Clean water should be available at all times.
A loose salt should be available at all times
Concentrates should not exceed 75% of the ration.
Never change feed suddenly. It is best if fed the same feeds throughout the feeding period.
The lamb should be fed the same time each day.
Never skip a feeding.
5.Methods
Hand Breeding
Sources:
Wikipedia,
http://www.apsc.vt.edu/Extension/Shepherds_Symposium/Greiner-Pelzer_Sheep_Symp_proceedings_2003.pdf , ftp://ftp.fao.org/docrep/fao/010/x6542e/x6542e07.pdf
1.Care for the Sheep
Kept in paddocks; in pens or in a barn.
In cold climates, sheep may need shelter if they are freshly shorn or have baby lambs.
Sheep need fresh water from troughs or ponds, except if there is enough moisture in the grass to satisfy them much of the time.
Upon being weaned from ewe's milk, they eat hay, grains and grasses.
Sheep are active grazers
Usually given feed twice a day from troughs or are allowed to graze in a pasture.
Most comfortable when the temperature is moderate
Fans may be needed for fresh air if sheep are kept in barns during hot weather.
Keep the correct ratio of male to female sheep, selecting traits for breeding, and controlling under-/over-breeding based on the size and genetic diversity of the flock.
Arrange for all the ewes in a mob to give birth (the lambing season) within a period of a few weeks. As ewes sometimes fail to bond with newborn lambs, especially after delivering twins or triplets, it is important to minimize disturbances during this period.
Have the ewes give birth in "lambing sheds"; essentially a barn (sometimes a temporary structure erected in the pasture) with individual pens for each ewe and her offspring.
2.Nutrition and Management
Five factors that affect the nutritional needs of the ewe before they give birth:
1. Age
2. Size and body weight
3. Body condition (amount of body fat)
4. Stage of production (maintenance, gestation, or lactation).
5. Level of production (how much milk, how many fetuses are carried, etc.)
Health status, activity level, weather, and other environmental factors may also influence nutritional requirements and management.
Ewe lambs require special nutritional consideration during all stages of production.
In addition to the requirements for pregnancy and lactation, ewe lambs also require additional nutrition as
1.They have not yet reached mature body size and are still growing.
2.Ewe lambs consume less feed per day than mature ewes of the same body weight.
Should not be bred until they achieve approximately 70 percent of their mature size
At the same time, care should be taken not to overfeed replacement ewe lambs.
Replacement ewe lambs should be fed separately than market lambs or ram lambs being fed for market.
Pregnant and lactating ewe lambs should be kept separate from mature ewes.
Ewe lambs that are forced to run with the ewe flock will lose weight in late gestation and lactation.
3.Choosing of Ewes and Rams
Select ewe lamb replacements born as twins or born as singles from younger ewes and producing higher milk yields than the average milk yield of the flock
Ewe lambs that fail to breed in the same breeding season with other ewe lambs should also be culled.
Rams with limited fertility, suffering from lameness or any chronic respiratory disease should be replaced with young rams.
Rams should be sheared before each mating season, drenched and dipped and vaccinated . Regular trimming of feet and horns should be carried out.
4.The Lambs
Clean water should be available at all times.
A loose salt should be available at all times
Concentrates should not exceed 75% of the ration.
Never change feed suddenly. It is best if fed the same feeds throughout the feeding period.
The lamb should be fed the same time each day.
Never skip a feeding.
5.Methods
Hand Breeding
Sources:
Wikipedia,
http://www.apsc.vt.edu/Extension/Shepherds_Symposium/Greiner-Pelzer_Sheep_Symp_proceedings_2003.pdf , ftp://ftp.fao.org/docrep/fao/010/x6542e/x6542e07.pdf
Wednesday, February 24, 2010
The Lady or the Tiger Ending
As the man walked towards the door on the right he stopped at the top of the door. he took a deep breath and put his hand on the door knob of the right door. Just as he was about to turn the door knob, he hesitated. He looked at the princess and then as he stared into her eyes, he was hit with the sudden realisation of the princess's feelings. He glanced at the right door, then at the left. Previously he had been so confident and sure of himself, now he was hesitant. He knew the princess loved him, but he had no idea if her love for him would override her feeling of hate and anger if he got married to the lady. Did she think that if she could have him. no one could? For the first time, he was starting to distrust the princess. She shot him an injured look, as if to say, why don't you trust me? Upon taking note of that, his mind was made up. He was taking no chances. He leaned against the wall, put his hands on both door knobs, and pulled. In this position, the doors would shield him from the tiger, but still allow him to see. The crowd gasped at this audacious From the left door, a ferocious tiger shot out. He was just thinking happily that the princess truly loved him when from the right door, another tiger burst out, snarling and baring its teeth. The crowd gasped one more time. Wild thoughts raced through his head and in grief, he thought the princess had set it all up. Then he noticed the expression of horror on her face. She screamed "NO!!!!!!!" Fortunately, when the tigers saw each other, they howled and slashed and attacked each other, kicking up a cloud of dust. When it settled, it was seen that both creatures had died, pools of blood surrounding them. When the crowd recovered, they booed and jeered at the devious king. Even his own daughter began to hit him repeatedly. Obviously what the king had planned as a major crowd pleaser turned out to be his ruin. He thus had no choice but to pardon the princess's lover. Reunited once more, the man smiled and explained why he had opened two doors, wanting to take no chances. The princess laughed and said, " I love you too much for that.Any way, if you really got married, there is still something called divorce!"
The True End
Sunday, January 31, 2010
Lamb to the Slaughter
Today we watched Lamb to the Slaughter at LT3. Lamb to the Slaughter is a short story by Roald Dahl, which was turned into a show by Alfred Hitchcock. There was a stark difference between the story and the show. Firstly, in the show,the policemen were smarter, they asked more questions and even suspected Mary Maloney of committing the crime. Secondly, we found out what the 'news' was. Thirdly, some of the words said were different.
Actually, Roald Dahl rewrote some parts of the story to fit the show. He even told us what happened to Mary Maloney in the end. ( Although she was not caught for killing Patrick, she tried to kill her second husband the same way.I wonder why... Unfortunately, or rather fortunately, her husband was forgetful and had forgotten to plug in the freezer, thus the meat was as soft as jelly and did not kill him. I think he is sure glad that he was forgetful! Kind of ironic don't you think )
I feel that Patrick Maloney only had himself to blame for his death. His wife was six months pregnant and then he suddenly tells her that he is leaving her and that he loves someone else. On top of that, he is uncaring and insensitive towards her, even after he told her the shocking news. But whatever the circumstances, manslaughter is still a crime and Mary Maloney should be prosecuted, regardless of whether she is pregnant or not.
But I have to admit that she is quick-witted as she was able to deceive the police on the spot and without any prior planning. She even managed to make the police dispose of the evidence themselves ( although they did it unwittingly)
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