White Basmati Rice
Rice is one of the oldest cereal grown and is consumed by a large part of world’s population. There are around 40,000 varieties of rice known; however, it is broadly classified as long-grain, medium-grain, and short-grain.
Long-grain rice is four to five times longer than it is wide. Because of its low starch content, the grains remain separated and fluffy when cooked. This is best used for making fried rice, pulao and biryanis (popular rice dishes in South Asian and Middle Eastern countries), burritos and tacos, and as a side dish to complement stews and curried vegetables and meat dishes. It is also used for making desserts like rice pudding. Common varieties are usually labeled as Basmati, Jasmine, Carolina, and Texmati.
Medium-grain rice is two to three times longer than it is wide. It is moist and moderately sticky when cooked. It is used to make stir-fry recipes. Some people like their rice a little sticky and use medium-grain rice as side dish with stews and curried vegetable and meat dishes. It can also be used making desserts like rice pudding (kheer). Common varieties are Bomba, Carnaroli, Arborio, Vialone, Valencia or Thai sticky rice.
Short-grain rice is slightly longer than it is wide. It is chewy and sticky when cooked and is most popular in Japanese cuisine; especially for making sushi. Short-grain rice is usually labeled as Japanese Sushi Rice or Short Grain White or Short Grain Brown .
Most varieties of rice are sold as either white or brown. White rice used to be the favorite choice for eating; however, brown rice is becoming popular lately for its health benefits. Both white and brown rice have same calorie content. The main difference depends upon the way rice is milled.
Brown rice is un-milled; only outer inedible husk is removed. Therefore, it retains the whole seed, which is bran, germ, and endosperm. The whole seed of rice is the main source of nutrients, antioxidants, and fiber; hence brown rice is more nutritious. Brown rice takes longer to cook and has nutty taste.
White rice is milled to remove its bran and germ away. Removing the bran and germ makes the white rice less nutritious as about 25% of grain’s proteins and several nutrients are lost. White rice cooks faster and has relatively sweet taste.
For cooking rice, the standard rice to water ratio is 1:2, however, this ratio vary with cooking methods. Rice can be cooked in a pan, pressure cooker, rice cooker, or microwave, and each appliance requires different quantity of water and takes different time to cook.
The above methods needs to be followed for cooking rice with water for using as side dish or making fried rice, pulao or biryanis (rice dishes popular in South Asian and Middle Eastern countries); the dishes in which rice grains need to be fluffy and non sticky. However, rice can be cooked in different ways for making desserts such as rice pudding, in which rice is slowly cooked with milk and nuts.
If you are shopping for rice for the first time, try to find the rice of your choice at your grocery store or supermarket. If you cannot find one, you will find a wide range of rice varieties in Indian or South Asian grocery stores. It is also available at online grocery stores such as amazon.com. In the search field, type the kind of rice you want to buy and then sort by relevance. For example, type ‘long-grain basmati rice in grocery’ if you want to buy long-grain basmati rice.
Long-grain rice is four to five times longer than it is wide. Because of its low starch content, the grains remain separated and fluffy when cooked. This is best used for making fried rice, pulao and biryanis (popular rice dishes in South Asian and Middle Eastern countries), burritos and tacos, and as a side dish to complement stews and curried vegetables and meat dishes. It is also used for making desserts like rice pudding. Common varieties are usually labeled as Basmati, Jasmine, Carolina, and Texmati.
Medium-grain rice is two to three times longer than it is wide. It is moist and moderately sticky when cooked. It is used to make stir-fry recipes. Some people like their rice a little sticky and use medium-grain rice as side dish with stews and curried vegetable and meat dishes. It can also be used making desserts like rice pudding (kheer). Common varieties are Bomba, Carnaroli, Arborio, Vialone, Valencia or Thai sticky rice.
Short-grain rice is slightly longer than it is wide. It is chewy and sticky when cooked and is most popular in Japanese cuisine; especially for making sushi. Short-grain rice is usually labeled as Japanese Sushi Rice or Short Grain White or Short Grain Brown .
Most varieties of rice are sold as either white or brown. White rice used to be the favorite choice for eating; however, brown rice is becoming popular lately for its health benefits. Both white and brown rice have same calorie content. The main difference depends upon the way rice is milled.
Brown rice is un-milled; only outer inedible husk is removed. Therefore, it retains the whole seed, which is bran, germ, and endosperm. The whole seed of rice is the main source of nutrients, antioxidants, and fiber; hence brown rice is more nutritious. Brown rice takes longer to cook and has nutty taste.
White rice is milled to remove its bran and germ away. Removing the bran and germ makes the white rice less nutritious as about 25% of grain’s proteins and several nutrients are lost. White rice cooks faster and has relatively sweet taste.
For cooking rice, the standard rice to water ratio is 1:2, however, this ratio vary with cooking methods. Rice can be cooked in a pan, pressure cooker, rice cooker, or microwave, and each appliance requires different quantity of water and takes different time to cook.
- To cook 1 cup white basmati rice in a pan, add 2 cups of water (2 times the rice). Once the water comes to a boil on high heat, lower the heat and tightly cover the pan. It will take about 15 minutes to cook on low heat.
- To cook 1 cup white basmati rice in a pressure cooker, add 1 and 1/4 cups of water (just 1/4 cup more water than rice). The rice is cooked on 3 whistles on high heat. Remove the cooker from stove, and let the pressure inside the cooker release by itself before opening the lid. This is the fastest and my favorite method of cooking vegetable pulao.
- To cook 1 cup white basmati rice in a rice cooker, add 2 cups of water (2 times the rice). It takes about 30 minutes to cook.
- For cooking in microwave, follow your microwave specific instructions. Usually, to cook 1 cup white basmati rice, 3 cups of water (3 times the rice) is needed. It takes about 10 minutes to cook on high with rice uncovered and 15 minutes on medium/medium-low with rice uncovered.
The above methods needs to be followed for cooking rice with water for using as side dish or making fried rice, pulao or biryanis (rice dishes popular in South Asian and Middle Eastern countries); the dishes in which rice grains need to be fluffy and non sticky. However, rice can be cooked in different ways for making desserts such as rice pudding, in which rice is slowly cooked with milk and nuts.
If you are shopping for rice for the first time, try to find the rice of your choice at your grocery store or supermarket. If you cannot find one, you will find a wide range of rice varieties in Indian or South Asian grocery stores. It is also available at online grocery stores such as amazon.com. In the search field, type the kind of rice you want to buy and then sort by relevance. For example, type ‘long-grain basmati rice in grocery’ if you want to buy long-grain basmati rice.
Cumin Seeds
Native to the Mediterranean regions and northern Africa, cumin has been cultivated for thousands of years in the Middle East, India, China and the Mediterranean. Cumin is one of the most consumed spices in the world.
Cumin is a drought tolerant and grows best in warm, dry climates. Ideal temperatures for growing cumin is between 77°F to 86°F. Depending on the location, cumin has a growing season of 3 to 4 months. The plant produces small white or pink flowers and dark green seed pods. The seeds are harvested when the plant starts to wilt and the seed pods changes from dark green to brownish yellow.
India has been the largest producer of cumin with around 75% of the total crop produced, followed by Syria, Turkey, Iran, and China.
Cumin is used to in various curry powders and spice blends to flavor dishes in India, Middle East, Mexico, Portugal, and Spain. Cumin adds nutty and spicy taste to the grilled meat, soups and stews, sausages, pickles, and rice and bean dishes. It is also used to make liqueur - an alcoholic drink consumed after meal. Oil of cumin is used in fragrances.
Cumin can be used as whole seed or in powdered form that are easily available in grocery stores or can be made at home by grinding the cumin seeds. Many people prefer to buy cumin seeds over powder because seeds last longer at room temperature and it’s very easy to ground cumin seeds into powder.
Cumin seeds last for about an year whereas cumin powder lasts for about six months at room temperature. Store the cumin seeds or powder in a tight lid jar in a cool, dark, and dry place. If you do not use it often in your cooking then keep the seeds or powder in the freezer to last up to 2 years.
In addition to adding flavor to the dishes, cumin helps in digestion and digestive problems. The essential oil in cumin activates the salivary glands in mouth that helps in primary digestion of food. The presence of essential oil, sodium, and magnesium in cumin provides relief from stomach aches. The essential oil in cumin also relieves stress and anxiety and helps inducing sleep. Presence of caffeine in combination with essential oil loosen up and eliminate mucus and phlegm in respiratory tract, which help to heal the initial condition leading to respiratory disorders such as asthma.
Packaged cumin seeds are available in Indian and South Asian grocery stores. Some of the popular brands of cumin seeds are SWAD, Frontier, Deep, and Nirav. You may also find it in supermarkets or gourmet markets. It is available at online grocery stores such as amazon.com, where you will be able to choose from several brands.
Cumin is a drought tolerant and grows best in warm, dry climates. Ideal temperatures for growing cumin is between 77°F to 86°F. Depending on the location, cumin has a growing season of 3 to 4 months. The plant produces small white or pink flowers and dark green seed pods. The seeds are harvested when the plant starts to wilt and the seed pods changes from dark green to brownish yellow.
India has been the largest producer of cumin with around 75% of the total crop produced, followed by Syria, Turkey, Iran, and China.
Cumin is used to in various curry powders and spice blends to flavor dishes in India, Middle East, Mexico, Portugal, and Spain. Cumin adds nutty and spicy taste to the grilled meat, soups and stews, sausages, pickles, and rice and bean dishes. It is also used to make liqueur - an alcoholic drink consumed after meal. Oil of cumin is used in fragrances.
Cumin can be used as whole seed or in powdered form that are easily available in grocery stores or can be made at home by grinding the cumin seeds. Many people prefer to buy cumin seeds over powder because seeds last longer at room temperature and it’s very easy to ground cumin seeds into powder.
Cumin seeds last for about an year whereas cumin powder lasts for about six months at room temperature. Store the cumin seeds or powder in a tight lid jar in a cool, dark, and dry place. If you do not use it often in your cooking then keep the seeds or powder in the freezer to last up to 2 years.
In addition to adding flavor to the dishes, cumin helps in digestion and digestive problems. The essential oil in cumin activates the salivary glands in mouth that helps in primary digestion of food. The presence of essential oil, sodium, and magnesium in cumin provides relief from stomach aches. The essential oil in cumin also relieves stress and anxiety and helps inducing sleep. Presence of caffeine in combination with essential oil loosen up and eliminate mucus and phlegm in respiratory tract, which help to heal the initial condition leading to respiratory disorders such as asthma.
Packaged cumin seeds are available in Indian and South Asian grocery stores. Some of the popular brands of cumin seeds are SWAD, Frontier, Deep, and Nirav. You may also find it in supermarkets or gourmet markets. It is available at online grocery stores such as amazon.com, where you will be able to choose from several brands.
Store Bought Frozen Mixed Vegetables
(Peas, Carrots, Beans, and Corns)
Coming Soon...
Olive Oil
Olive is one of the oldest known cultivated trees in the world. It is said that Olive trees are being cultivated before the invention of written language. Olive trees are draught tolerant and are native to eastern Mediterranean region. The trees can survive and bear fruits for a thousand year. Olives are small fruits of the Olive tree. During prehistoric time, people use to grind and drain the pulp of olives to get oil for cooking and lighting lamps. Oil extracted from olives was also used for cosmetic purposes.
Today, olive oil is popular than any other oil for culinary use and health benefits. About 90% of the olive fruit produce goes toward the production of olive oil. The oil is produced by pressing the whole olives and is used for cooking, cosmetics, pharmaceutical uses, and as fuel for certain lamps.
Olive oil used for cooking and eating is broadly classified as extra virgin, virgin, pure, and light. The difference is mainly in the process of production of different verities, due to which they contain different levels of antioxidant and have different smoking point.
Extra virgin olive oil is the best quality and is extracted using mechanical process such as cold pressing and centrifugation. The olives are pressed at normal temperature without the use of heating and chemicals. This method of extraction helps preserve most of the antioxidants and hence, makes the oil of high quality. The extra virgin olive oil smokes at a very low temperatures ranging from 200 to 372 degree Fahrenheit depending upon the quality (the better the quality have higher smoking point). Therefore, extra virgin olive oil is considered cold dishes like salad dressing and dips as well as cooking at a medium heat. You can use the good quality extra virgin oil to sauté vegetables, shallow frying eggs, and meats. It’s not recommended to use extra virgin olive oil for deep frying at higher temperatures.
Virgin olive oil is extracted using the same process as extra virgin. It has same levels of monounsaturated fats, antioxidant, and has the similar smoking point. It’s different from extra virgin because it’s made using relatively ripe olives, which gives it light flavor. The usage of virgin oil for cooking is same as extra virgin oil.
Pure olive oil has the same monounsaturated fat content, but has less antioxidant. Pure olive oil, also called olive oil, is a blend of virgin oil and refined pomace oil (also called refined olive oil). Pomace oil, a leftover during the extraction of extra virgin and virgin oils, is refined before mixing it to the virgin oil. The blend contains only about 5 to 10% of virgin oil. It’s lighter in taste, and has higher smoking point that makes it fit for sautéing and frying.
Light olive oil has the same percentage of monounsaturated fat, but lowest level of antioxidants. It’s basically refined olive oil, manufactured by the using some chemical and heat to get rid of impurities. It’s smoking point is highest and is ideal for high temperature cooking, such as deep frying and baking.
At higher temperatures, required for deep frying, extra virgin and virgin oil lose their antioxidant properties and flavor. Therefore, many cooks use pure or light olive oil for frying. Some views suggest that cooking with extra virgin and virgin olive oil at high temperatures is harmful for health; however, there is no substantial evidence to support such views. This might be a myth or a truth. Therefore, to be on the safe side, it’s advisable to use pure and light olive oil for higher temperature cooking such as deep frying, and use good quality extra virgin and virgin olive oil for cold dishes and cooking at medium temperature such as sautéing.
Because of the higher monounsaturated fat content, all kinds of olive oil lasts longer than other oils. After opening, close the cap or lid completely and store in a cool, dark, and dry place, and use it within 3 – 4 months from opening. Due to the presence of antioxidant substances, extra virgin and virgin oils are more resistant to damage by oxygen in air. However, the chlorophyll in the oil makes them vulnerable to damage by light. Therefore, always store the extra virgin and virgin oil in a dark place away from light. Refrigeration slightly solidifies the oil, which comes back to its liquid state when kept at room temperature, but will lose its flavor.
Olive oil has high content of antioxidants called polyphenols, carotenoids, and tocopherols. It’s high in monounsaturated fat and has low saturated and polyunsaturated fat. This composition makes it healthy for heart and for prevention of many medical conditions like, cancer, high blood pressure, and diabetes. According to some recent research, consumption of olive oil improves calcium absorption; hence, prevents the onset osteoporosis.
You can buy olive oil at any grocery store. It is available at online grocery stores such as www.amazon.com. Type the kind of olive oil you want to buy on search bar, you will be able to choose from several options.
Today, olive oil is popular than any other oil for culinary use and health benefits. About 90% of the olive fruit produce goes toward the production of olive oil. The oil is produced by pressing the whole olives and is used for cooking, cosmetics, pharmaceutical uses, and as fuel for certain lamps.
Olive oil used for cooking and eating is broadly classified as extra virgin, virgin, pure, and light. The difference is mainly in the process of production of different verities, due to which they contain different levels of antioxidant and have different smoking point.
Extra virgin olive oil is the best quality and is extracted using mechanical process such as cold pressing and centrifugation. The olives are pressed at normal temperature without the use of heating and chemicals. This method of extraction helps preserve most of the antioxidants and hence, makes the oil of high quality. The extra virgin olive oil smokes at a very low temperatures ranging from 200 to 372 degree Fahrenheit depending upon the quality (the better the quality have higher smoking point). Therefore, extra virgin olive oil is considered cold dishes like salad dressing and dips as well as cooking at a medium heat. You can use the good quality extra virgin oil to sauté vegetables, shallow frying eggs, and meats. It’s not recommended to use extra virgin olive oil for deep frying at higher temperatures.
Virgin olive oil is extracted using the same process as extra virgin. It has same levels of monounsaturated fats, antioxidant, and has the similar smoking point. It’s different from extra virgin because it’s made using relatively ripe olives, which gives it light flavor. The usage of virgin oil for cooking is same as extra virgin oil.
Pure olive oil has the same monounsaturated fat content, but has less antioxidant. Pure olive oil, also called olive oil, is a blend of virgin oil and refined pomace oil (also called refined olive oil). Pomace oil, a leftover during the extraction of extra virgin and virgin oils, is refined before mixing it to the virgin oil. The blend contains only about 5 to 10% of virgin oil. It’s lighter in taste, and has higher smoking point that makes it fit for sautéing and frying.
Light olive oil has the same percentage of monounsaturated fat, but lowest level of antioxidants. It’s basically refined olive oil, manufactured by the using some chemical and heat to get rid of impurities. It’s smoking point is highest and is ideal for high temperature cooking, such as deep frying and baking.
At higher temperatures, required for deep frying, extra virgin and virgin oil lose their antioxidant properties and flavor. Therefore, many cooks use pure or light olive oil for frying. Some views suggest that cooking with extra virgin and virgin olive oil at high temperatures is harmful for health; however, there is no substantial evidence to support such views. This might be a myth or a truth. Therefore, to be on the safe side, it’s advisable to use pure and light olive oil for higher temperature cooking such as deep frying, and use good quality extra virgin and virgin olive oil for cold dishes and cooking at medium temperature such as sautéing.
Because of the higher monounsaturated fat content, all kinds of olive oil lasts longer than other oils. After opening, close the cap or lid completely and store in a cool, dark, and dry place, and use it within 3 – 4 months from opening. Due to the presence of antioxidant substances, extra virgin and virgin oils are more resistant to damage by oxygen in air. However, the chlorophyll in the oil makes them vulnerable to damage by light. Therefore, always store the extra virgin and virgin oil in a dark place away from light. Refrigeration slightly solidifies the oil, which comes back to its liquid state when kept at room temperature, but will lose its flavor.
Olive oil has high content of antioxidants called polyphenols, carotenoids, and tocopherols. It’s high in monounsaturated fat and has low saturated and polyunsaturated fat. This composition makes it healthy for heart and for prevention of many medical conditions like, cancer, high blood pressure, and diabetes. According to some recent research, consumption of olive oil improves calcium absorption; hence, prevents the onset osteoporosis.
You can buy olive oil at any grocery store. It is available at online grocery stores such as www.amazon.com. Type the kind of olive oil you want to buy on search bar, you will be able to choose from several options.
Water
Coming Soon...
Whole Garam Masala
An authentic garam masala is a collection of four spices either in whole or powdered form. The four spices, green cardamom, black cardamom, clove, and cinnamon stick added in the right proportion enhances the flavor and aroma of the dishes. The word ‘garam’ means warm or hot and ‘masala’ means spice; however, garam masala does not mean that the spices are hot. It means that the spices raise your body temperature by increasing the metabolism. The taste of garam masala in food is intense (not hot) yet pleasant.
Either in whole or powdered form, it is an essential ingredient in many Indian and South Asian cuisine. The whole garam masala is usually added to the hot oil before other ingredients to release its flavor to the oil. On the other hand, the garam masala powder is added to the dishes with other powdered spices while cooking or just for seasoning the dishes toward the end of the cooking. Garam masala is used to flavor a variety of curries, stews, and soups and marinades and rubs for barbecue. Green cardamom, cinnamon, and clove are used to flavor a wide range of desserts.
Store the whole or powdered garam masala in a tight lid jar in a cool, dark, and dry place. It will last for about six months at room temperature. If you do not use it often in your cooking then keep it in the freezer to last up to 2 years.
In addition to the adding wonderful flavor and aroma to the food, garam masala helps in boosting metabolism and promoting weight loss. It helps in absorbing nutrients and lowering blood sugar. It also helps in detoxification.
You can buy whole or powdered garam masala at any Indian or South Asian grocery store or gourmet markets.
Either in whole or powdered form, it is an essential ingredient in many Indian and South Asian cuisine. The whole garam masala is usually added to the hot oil before other ingredients to release its flavor to the oil. On the other hand, the garam masala powder is added to the dishes with other powdered spices while cooking or just for seasoning the dishes toward the end of the cooking. Garam masala is used to flavor a variety of curries, stews, and soups and marinades and rubs for barbecue. Green cardamom, cinnamon, and clove are used to flavor a wide range of desserts.
Store the whole or powdered garam masala in a tight lid jar in a cool, dark, and dry place. It will last for about six months at room temperature. If you do not use it often in your cooking then keep it in the freezer to last up to 2 years.
In addition to the adding wonderful flavor and aroma to the food, garam masala helps in boosting metabolism and promoting weight loss. It helps in absorbing nutrients and lowering blood sugar. It also helps in detoxification.
You can buy whole or powdered garam masala at any Indian or South Asian grocery store or gourmet markets.
Onion
Most researchers agree that onion has been cultivated for 5000 years or more, and they were first grown in central Asia. Others suggest that onions were first grown in Iran and western Pakistan. Onions can be grown in a variety of soils and climates and are less perishable; therefore, it is believed that they were domesticated simultaneously all over the world. It is interesting to know that Egyptians worshiped onions and believed that concentric rings of onions symbolize eternal life.
Due to pungent taste and smell, humans started onions to protect their plants from animals and insects. The strong flavor of onions comes from sulphur compounds, which onion plants absorb from soil when growing. When an onion is cut, certain enzyme breaks out producing strong sulphurous smell.
Cooking alters the strong and pungent taste of onions into meaty taste that adds flavor to various dishes in many cultures. Onions are also eaten in raw form to garnish many dishes. Cut onions can be rinsed properly to remove sulphur, when eaten raw. You can also put the onions in the freezer for 20-30 minutes to minimize the release of sulphurous smell and taste.
The sulphur compounds, flavonoids (antioxidants), and fructans (small carbohydrate molecules) help prevent cancer, stomach ulcer, and reduce symptoms of diabetes mellitus.
Whole dry onions should be stored at room temperature at dry place with proper ventilation. Do not store onions in closed plastic bags. Netted or punched bags are best to store whole onions for better ventilation, and last upto 4 weeks. Cut onions needs to be refrigerated. Cut onions stored in a sealed container can last up to a week.
Due to pungent taste and smell, humans started onions to protect their plants from animals and insects. The strong flavor of onions comes from sulphur compounds, which onion plants absorb from soil when growing. When an onion is cut, certain enzyme breaks out producing strong sulphurous smell.
Cooking alters the strong and pungent taste of onions into meaty taste that adds flavor to various dishes in many cultures. Onions are also eaten in raw form to garnish many dishes. Cut onions can be rinsed properly to remove sulphur, when eaten raw. You can also put the onions in the freezer for 20-30 minutes to minimize the release of sulphurous smell and taste.
The sulphur compounds, flavonoids (antioxidants), and fructans (small carbohydrate molecules) help prevent cancer, stomach ulcer, and reduce symptoms of diabetes mellitus.
Whole dry onions should be stored at room temperature at dry place with proper ventilation. Do not store onions in closed plastic bags. Netted or punched bags are best to store whole onions for better ventilation, and last upto 4 weeks. Cut onions needs to be refrigerated. Cut onions stored in a sealed container can last up to a week.
Unsalted Butter
Coming Soon...
Salt
Salt is a mineral composed of a chemical compound called sodium chloride. It is essential for human body to regulate fluid balance and to control function of nerves and muscles. Human body cannot produce its own salt and depends on various sources of salt in food for necessary daily intake.
In addition to being just a diet supplement, salt helps in extracting the real flavors of savory as well as sweet dishes. No other seasoning has been found so fulfilling to replace salt. However, the overuse of salt results into a lot of health problems, such as hypertension, heart disease, and strokes. Use salt mildly in your food to you can enjoy its goodness.
In addition to being just a diet supplement, salt helps in extracting the real flavors of savory as well as sweet dishes. No other seasoning has been found so fulfilling to replace salt. However, the overuse of salt results into a lot of health problems, such as hypertension, heart disease, and strokes. Use salt mildly in your food to you can enjoy its goodness.
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