Hello, and welcome to Family Food! This is where I share my passion for cooking with the world. Good cooking means getting inspiration from the simple things around you: recent markets, different ingredients. It doesn't look sophisticated. Food is life. It depends on what you want...have fun with it.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
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Korma rice: Indian dish
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Korma Rice is a recipe of Indian cuisine that we could classify as a first course. In reality, it is a spiced cream in which rice is only a side dish: we find cumin, coriander, ginger, turmeric, cloves, bay leaves, cinnamon, cardamom and chilli. Korma Rice is a typical recipe from Northern India and the Mughlai Empire, an area that is heavily influenced by Persian cuisine, whose recipes are rich in aromas just like our rice.
The traditional recipe calls for rice with long and aromatic grains, such as basmati, to be used. The rice follows the normal preparation of pilaf rice: it is toasted in a pan with spices and butter, then covered with water and left to cook over a low flame. Korma rice is served with a creamy gravy.
This sauce is obtained from the roasting of bean sprouts and onions to which yoghurt is added and finally a mixture of cream and garlic, ginger, chilli and cashew pesto, rigorously done by hand in a mortar. The variations of korma rice are numerous: the dish thus conceived and created can be eaten by those who follow a vegetarian diet but can be transformed into a vegan dish by replacing white yoghurt and cream with the same soy-based ingredients.
Coconut milk or coconut flour can be added to the sauce, or it can be flavoured with meats (especially chicken), legumes or vegetables. Again, with the addition of a little tomato puree, you get the red version of the sauce, which is usually used with meats.
DETAILS
Servings 4
Prep time 20 minutes
Cooking time 25 minutes
Calories 288
INGREDIENTS FOR KORMA RICE
Basmati rice 250 g Bay leaf 2 leaves Cinnamon 1 stick Cloves 2 Turmeric 1 tsp Clarified butter 70 g Soybeans 125 g Onions 2 Coriander powder 1 tsp 1 tsp chopped hot pepper 1/2 tbsp sugar Cream 200 ml Yoghurt 250 ml 1 tsp grated ginger Cardamom (seeds) 1 tbsp Cumin (seeds) 1 tsp Cashews 1 tbsp 3 cloves garlic Salt As required
PREPARATION OF KORMA RICE
To prepare the rice, brown 20 g of butter in a pan, add the bay leaf, cinnamon, half of the cardamom, turmeric and cloves. Leave the spices to toast, then add the rice and let it toast and flavour in the cooking juices. After a few minutes cover with hot water, lower the heat and cook until the rice is al dente.
Wash and clean the onions, chop finely and brown them in a large pan with the remaining butter. In a mortar, pound the cashews with the cumin, coriander, ginger, garlic and cardamom left over until you get a paste. Mix the resulting paste with the cream.
Add the sprouts to the onions, let them dry slightly. Add the mixture of cream and spices and the chilli. Cook over very low heat for about 20 minutes, add the yoghurt and sugar and cook for another 5 minutes. Add the freshly cooked rice and serve hot.
Note for celiacs or gluten sensitive
Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer’s label.
Note for nickel intolerance
Whether you are intolerant to food nickel, allergic to contact nickel or have been diagnosed with you SNAS there is no definitive cure and there is no way to eliminate this metal from a person’s life. To alleviate the symptoms it is necessary to follow a low nickel rotating diet and observe all the rules relating to cosmetics, detergents, pots and pans, suitable clothing etc.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
Looking for a recipe for sweet tapioca couscous that’s simple to prepare and ready to eat in 30 minutes? So don’t leave Special food and follow step by step this sweet and easy tapioca couscous recipe that will easily become one of your favourites. This frozen dessert is perfect for entertaining friends at home or taking them to a party, no one will resist taking a slice! 8 guests 30m Dessert Ingredients for making sweet and easy tapioca couscous: 3 cups of raw tapioca 400 millilitres of milk 120 grams of sugar (¾ cup) 100 grams of freshly grated coconut 1 pinch of salt Condensed milk to taste Nutrition Facts Servings: 8 Amount per serving Calories 332 % Daily Value* Total Fat 5.3g 7%, Saturated Fat 4.4g 22%, Cholesterol 4mg 1%, Sodium 47mg 2%, Total Carbohydrate 70.3g 26%, Dietary Fiber 1.6g 6%, Total Sugars 20.3g, Protein 2.2g, Vitamin D 0mcg 1%, Calcium 73mg 6%, Iron 3mg 15%, Potassium 82mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a d
bay leaf liqueur, If you have a vegetable garden you will surely have numerous and fragrant self-produced aromatic herbs at your disposal. In addition to using them to flavor your recipes, many of these can be used to create excellent liqueurs, ideal to drink at the end of a meal as a digestive. Among these is the laurel liqueur, a fragrant and very aromatic alcohol, characterized by an intense green color very similar to that of olive oil. Those who have a laurel plant, if not even a hedge, will not lack the raw material to produce this spirits. Laurel liqueur, also known as "allorino", is very simple to make, it only requires a little patience and time for the initial infusion. Being very sensitive to light, it is essential to keep it in the dark: for this reason, once ready, it is advisable to line the bottles with foil. Otherwise, the laurel liqueur will tend to form unsightly residues, which however will not alter its taste. Ingredients for 1 liter: 500 ml of 95% alcohol
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