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basmati rice ... and India by Dr. M.

was a very tall man, from the look calm, easy smile and eyes the color of the seas pristine Caribbean and the brightness of that mirror that is formed on the sand when the waves recede.

I could write pages and pages of its history, rich in details, colors and especially love for others, the story of a man of the match to India, alone and betrayed, with only one thought: to help.

Funded by a handful of British philanthropists like him, he managed to open a small clinic in the slums of Calcutta, to accommodate and treat those in need in exchange solamnente a smile.

lived a little, working all day, every day, never to accept payment.

I said he had learned to never give up when faced with death, because in India the end of life had a different meaning than here, no one was crying the dead and dying because it meant more to climb a step in the ladder of reincarnation and the hope for a better life after so much suffering.

has seen the most desperate cases, people leave with a smile, more and more, to heal and remain grateful for years. The children, a volat healed, came back often, smiling at life, hope and with gifts: a statuette of land, a little curry powder, a handful of rice, dahl, fragrant and hot, gifts from the great and deep meaning in that culture magical, colorful, Sgargi and suffering.

Jew by birth, but not too practitioner, was the most real example of that old proverb: "I am more holy hands that help, those who pray" for him there was no time in India, the clock did not exist, only the death race into account, to save, heal or sometimes, simply feed the needy.

-If you want a better world, start improving yourself, is the teaching perhaps the most valuable among the many I received from this person then disappeared from my life in a gust of wind.

Among the pearls of wisdom, of philosophy and Indian charity that does not ha volto, colore o religione, da lui ho ricevuto anche una finestra aperta a un mondo di sapori: il curry, che per me non era altro che una polvere gialla, si trasformò in pregiate varietà: Balti, Bombay, curry verde, curry rosso e il curry Madras, color oro scuro, forte e robusto, con dominante di cardamomo e coriandolo, che divenne il mio preferito.

Ingredienti per 4 persone

4 petti di pollo

1 cipolla

2 spicchi d'aglio

3 lime

4 rametti di menta

3 cardamom pods

1 long red chilli

natural yogurt 2

300 g basmati rice

1 tablespoon Madras Curry

1 teaspoon ground ginger

1 tsp cumin powder

1 tsp coriander grains

Cut chicken breasts into chunks and coarsely chop the onion. Break the cardamom pods and pick the seeds. Mix the spices, onion and chopped garlic with yogurt and salt lightly. In a bowl, put the pieces of chicken in yogurt sauce and let marinate in the refrigerator for a minimum of two hours. Preheat the oven to the grill position and put the chicken in a baking dish, add a little marinade on the bottom of the dish and the chicken. Bake for about 20 minutes, turning chicken pieces for even cooking regularly.

Separately, cook the rice in a pilaf and keep warm.

Serve the chicken on rice with mint, chili and lime pieces cut into quarters.

With this recipe, and my beloved Currry Madras participate all'aromatico contest

magic with spices

of Verdecardamomo

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Ipa, Almond'22

If the blogger does not go by taste, flavor comes from the bloggers! Archived

the trail of information left here and there on Web 2.0 by homebrewer and beer, Today I was lucky enough to taste a beer not easy to find here in Puglia, despite coming from a brewery not far away, actually. The historic

Almond '22 is rooted in Abruzzo, which is almost a decade, and under the creative guidance of the versatile as well as arch-known master Yuri Ferri (for which details the history and personal reference to almond'22 e Bir & Fud ) has recently also expanded the capacity of its plant, a sign of the recognized value of its creatures.

Its beers are the first to which is attached to the memory of my beer in bottles of 75 cl , format that I had never met before I found the world craftsmanship.
I do not have a good background to speak of its products until today, but I will try to recover the lost time later.

starting right now.
Today, along with good Donato Di Palma of the brewery "lighthouse" Bari Birranova, including a transfer of a crush public and some talk, I was able to receive offer to try the IPA Pink Almond, in fact.
The bottle and label design very saucy certainly struck me as checking that everything was explained by the presence of pink peppercorns as a spice. For a moment I think of Punk IPA Brewdog, would aesthetic characteristics in common.

The nose have not been able to perceive it, awash with hops aroma and intense flavors of velvety fruit.
It has a soothing yellow peach, and sipping something more is felt.
course, talk of a spice to his already very delicate and elusive, but still noticeable. Especially as aftertaste, exhale through the nose while the beer is in the mouth. The gentle tingling is felt in the upper part of the nose, while the carbonation and mugs-tactile sensations stimulate the imagination. At that point I just thought about pepper, I confess.
guess the red pepper has been reasonably placed towards the end of boiling along with hops, or hops, and perhaps even after their first expulsion of strong aromas. The delicacy and its subtle balance will probably not leave room for different interpretations or balances, or at least I can not imagine.

In fact, the beer is very nice, the 6.2 ° seems to me to reflect the style of the most heavily laden India Pale Ale, and perhaps his not being aggressive makes it docile and quiet, lovely enough to cuddle.

I must thank you for sharing with Donato, to be kind and generous master brewer, in addition to beer as well as that of a highly respected player Almond.

Cheers!

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Cake with mascarpone, coconut and cherries ... and the strange plants in the garden of the house

Imagine a white house, surrounded by greenery, the mountains Aurunci and the Tyrrhenian Sea. Behind him, rolling hills and summer dress and a broom in front of His Majesty the sea with irregular outlines of the Pontine Islands, which stood out in silhouette the sky is very clear.

had a large garden, olive grove, a small vineyard, a vegetable garden, an arbor of wisteria flowers in spring, fresh herbs, geraniums throughout the year rash and children who spent hours playing on the branches of a large carob tree.

And there was a bush of rosemary, which year after year grew enormously under the hot hours in which a German Shepherd was asleep ... he knew what good hug that dog!

the sides of the driveway, between the green gate and the house, took turns lavender daisies, large white flowers, forming an unforgettable era in which Ambe flourished.

was a time when the oil was bringing the oil mill, was aromatic, light green, and genuine, and homemade bread with a little salt became the perfect snack.
Citrus different enough to reach out and pluck a small production of wine in their family, and breathe in that aroma intoxicating juice and joy, and life deeply. Once they let us also crush the grapes with their feet, like the ancients, and dad bottles labeled with the name of FOOT PDO (protected designation of origin foot), long gone were the eighties, and yet no one has that red wine never forgotten.

But with artichokes and chard growing alone at the edge of the ditch and no one had planted them there were in that garden plants also very strange. One would have to be a strawberry and grapes, berries and flowers that was green and then disappeared into thin air to mature. It seems that nobody has ever managed to taste never a single one, but the strange thing was that attached to the sweet life, they were empty ... only the stalks, the plant received the facts in the name of grapes "Raspini.
And then there was a lovely pink cloud ... the cherry blossom, the flowers that turn into green cherries then ran the same fate grape strawberry. They vanished into thin air when no trace of green left on them. In short, the grape and strawberry cherries evaporated or were eaten by some animal, probably a bird, or at least, that was the conclusion to which my father had come after several years in a row that happened these strange phenomena.

passed several years before the family was known that in reality ensure that animal had two legs, but was not absolutely, and bird that big would have written this story about a cooking blog ...

with the addition of the cherries in quest'impasto I could not help but recall that famous tree and between laughter and nostalgia, a few tears slipped between the ingredients and now I do not know if it was to make this cake so soft and good.

For a cake of 26 cm

150 grams of flour
150 g of ground coconut

200 grams of sugar

250 g mascarpone

4 uova

100 ml di latte

1 bustina di vaniglia in polvere

1 bustina di lievito

300 gr di ciliegie in conserva al naturale

Riscaldare il forno a 210° e imburrare e infarinare uno stampo da cake. Lavorare il mascarpone da solo per qualche secondo, giusto per ammorbidirlo, aggiungere lo zucchero e lavorarlo ancora per un minuto. Aggiungere quindi le uova, un uovo alla volta, aspettando che il precedente sia completamente amalgamato all'impasto. Aggiungere la farina setacciata e il lievito e mischiare ancora e poi aggiungere il latte, lavorare ancora un poco. Alla fine con una spatola mischiare per incorporare le ciliegie.
Infornare a 210° per 5 minuti e abbassare poi a 180° e continuare a cuocere per circa 30-35 minuti. Fare la prova stecchino per sicurezza.

Con questa ricetta partecipo volentieri al primo contest di Aria

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Prawns with mango and snow peas in the world ... and a gift

" Nascere è come ricevere un mondo intero in regalo..."

Jostein Gaarder  

Ho la fortuna di non aver mai perso quella capacità di meravigliarsi del mondo propria dei bambini. Dev'essere probabilmente perchè quella parte infantile, quel bambino che vive in me, non è mai cresciuto, o meglio, non gli ho mai permesso di crescere. 

Mi meravigliano ancora la neve che scende in silenzio, lo scricchiolio delle foglie secche sotto i piedi, i primi germogli della primavera, un bocciolo di rosa bagnato di rugiada in un mattino nebbioso.

Quando sono nata, ho ricevuto il mondo intero in regalo da Colui che lo ha creato. L'ho scartato pian piano, e continuo a farlo, per conoscerlo a fondo, viverlo, respirarlo, trasformarlo in parole.

Questo mondo che mi appartiene, vorrei scriverlo in tanti modi differenti come paesaggi che ci tiene in serbo and taste like a chocolate ball that first one and then another million different flavors.

I grab it, clasped hands, with its smells, bright colors or soft ... I speak of the world, tell the stories he told me in whispers, I aspire to it, savor it.

I put together the pieces from other sources that create new tastes, to unknown feelings, and I myself am part of this game, this dancing around the world that now is my life and walked every place, every person I've met have issued an essence absorbed and made a little 'me, and I try to share a piece of offering this gift to others.

This world that the Creator has given me at birth continues to amaze me with its large and small miracles, reflections, lights and passre seasons.

I look up into the sky, soft blue this morning and I thank him, as every day.

I have a universe in which the differences and the colors are reaching out to and exchange of essence, giving of themselves to each other, as in the kitchen, where a French onion, shrimp Indonesians of Chinese snow peas and African mango peacefully together, they formed a balanced and delicate oriental dishes.

Ingredienti per 4 persone

400 gr di gamberi puliti e sgusciati

2 cucchiai d'olio di arachidi

2O gr di zenzero grattuggiato

1 cipolla tagliata prima a metà, poi a fette

300 gr di taccole

1 mango grande e maturo, affettato

2 cucchiai di salsa di soia

In un wok, scaldare l'olio e far soffriggere la cipolla e lo zenzero. Quando la cipolla sarà diventata semi trasparente, aggiungere i gamberi e farli rosolare muovendoli costantemente durante circa due minuti o fino a che i gamberi saranno diventati rosa. Aggiungere the snow peas and cook another few minutes, until they are tender. Mix the mango slices and soy sauce, cook another minute and serve at once.

enter the contest with this recipe Edo ergo sum Cooking Elena