OAF MEMULAY
I came across this in the Times Life newspaper in Mumbai dated September 11th' 2005. This is a Jewish recipe. The Jewish people are a close knit peace-loving community. When one thinks of Jewish food, the word "Kosher" comes to mind. According to the Torah, which is the Jewish holy book, only cloven-hoofed, cud-chewing mammals are kosher, such as deer, sheep and goats. Not all birds are kosher and only fish that have fins and scales pass the test. This means that crustaceans are not on the menu. Jews believe that by eating something which is not Kosher, they damage their spiritual nature. They also believe that every animal or bird must be slaughtered in the prescribed manner. The important thing is to be as humane as possible. Meat and dairy products cannot be mixed and families have to keep two sets of cooking vessels - one for poultry or meat and the other for everything else. There is much beauty in the philosophy that guides Jewish cuisine. For example, a "challah" (egg and milk bread) is round in shape because it symbolises continuity and is braided because that is a symbol of life itself. Another example is what exactly are Kosher vegetables. The land may be flogged for 7 years, but it is a living entity, and hence the eighth year should be one of rest. Only vegetables from such a farm would be kosher vegetables. Some of the popular Jewish foods are: grilled meats, big bowls of salads, the pita and khoubz breads and the hamads(thick stews made with chicken, okra or pumpkin), the kubba hamad (rice flour dumplings stuffed with meat paste in a stew brightened up with sliced beetroot), the arooq (minced chicken fritters), the red cabbage and pickled cucumbers, couscous(semolina wheat pasta) and the Jewish grape wine. The Jews believe that their destinies were shaped by forces beyond their control. The Jewish community value their traditions even as they adapt to the country they find themselves in. The Polish Jews eat pasta-based foods, the Bene Israelis in Maharashtra dish out a superb tomato-spinach bhaath and the Kochi Jews love their coconut milk preparations. Friday nights are special to all Jews because that is the night before Shabbath. No cooking is allowed on Shabbath. Much table-thumping and singing of holy songs is followed by the food and glasses raised in toast to I'chaime(To life!).
Provided by Charishma_Ramchanda
Categories Onions
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat 3 tbsps. of olive oil in a pot.
- Saute onion, garlic and chicken mince in it.
- Add corriander, cumin and cinnamon powders.
- Fold in all the remaining ingredients alongwith couscous.
- Stir well and season with paprika, mustard, salt and black pepper.
- Stuff the mixture into each de-boned leg.
- Brush with olive oil.
- Cover with foil and bake at 180C for 45 minutes.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 468.3, Fat 29.7, SaturatedFat 4, Cholesterol 130.2, Sodium 305.9, Carbohydrate 12.4, Fiber 3.4, Sugar 2.6, Protein 39.5
EASY OATMEAL MUFFINS
A simple but delicious recipe for oatmeal muffins.
Provided by WHATCITY
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- In a small bowl, combine milk and oats; let soak for 15 minutes.
- In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 17.8 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 171.6 mg, Sugar 5.2 g
PERFECT LEFTOVER OATMEAL MUFFINS
You might even want to make some oatmeal if you don't have any leftover. I've made this as small bundt cake as well, when my muffin tin went missing, with tasty results. If your oatmeal is on the thin side, use a tiny bit more flour. The nuts, dried fruit/chocolate, and spices are obviously flexible. Cinnamon would be a good addition. Maybe cardamom or ginger?
Provided by Mudflower
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix ingredients, up to and including cranberries, together in a large bowl. Stir these ingredients together very well.
- Mix the last three ingredients (flour, baking soda, baking powder) in a measuring cup, then incorporate them into the wet ingredients swifty and without stirring past the point that all is combined (as you would do for any muffins).
- Grease muffin tins, cups, or bundt pan (I use Pam baking spray or a very nonstick muffin tin). Fill about 2/3 full, maybe slightly more.
- Bake until golden brown and a toothpick inserted in center comes out clean.
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