Jayanti Foods

Baja Chicken Pasta Salad

2008-08-18T09:25:00.000-07:00

Baja Chicken Pasta Salad
3/4 pound chicken breast -- boneless, skinless
6 ounces dried mixed fruit -- 1 6 oz package
1 cup ring macaroni or orzo -- raw
1 cup jicama -- cubed
2 green onions/tops -- sliced
1/2 cup mayonnaise or salad dressing
2 tbsp sour cream or plain yogurt
1 teaspoon red chilies -- ground
1/4 teaspoon salt
Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1
cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain.
Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours.
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Killer Antibiotic Resistant Disease becoming death to Humans and animals

2008-08-16T07:17:00.000-07:00

Animals spreading Killer Disease
In recent Survey it has been found that main reason for the death of Animals and Humans are the antibiotic-resistant bacteria Extended Spectrum Beta Lactamase (ESBL) is killing both in Denmark..

The study reveled that the death of Liver and Cancer patients. This bacterium has been implicated... The number of infected patient jumped 50 percent last year.

Further the study reveled to Health officials that the bacteria is being transmitted to humans through pigs. The high increased use of antibiotics in agriculture and in cultivation may be behind the spread of the resistant strain.

ESBLs ?

ESBLs are defined as Extended Spectrum Beta Lactamases they are actually produced by certain types of bacteria, which renders the bacteria resistant to the antibiotics commonly used to treat them. ESBLs were first discovered in the mid-1980s. At the time they were mostly found in the Klebsiella species of bacteria, in hospital intensive care units. Until recently, few people were affected by these mutated bacteria and it didn't appear to be a major growing concern.

According to the British Health Protection Agency (HPA), a new class of ESBL (called CTX-M enzymes) has emerged, which are now being widely detected among E.Coli bacteria. These ESBL-producing E. Coli are resistant to penicillins and cephalosporins, and are becoming more frequent in urinary tract infections.

Other species of bacteria that can now produce ESBLs include:
a) K. pneumoniae b) K. oxytoca c) Salmonella d)Proteus mirabilis e) Pseudomonas aeruginosa
f)The Problem is Worse Than You Think!

As published October 2007 in the Journal of the American Medical Association (JAMA), there were close to 100,000 cases of invasive methicillin-resistant Staphylococcus aureus (MRSA) infections in the United States in 2005, which lead to more than 18,600 deaths.

Paradoxically, HIV/AIDS was responsible for the deaths of 17,000 people that year.

Antibiotic-resistant disease IS a major man-made problem. This was the study that propelled MRSA into the news last year, combined with a number of school outbreaks that took place around the same time. Discussions focused largely on reducing medical over-use of antibiotics, and proper hygiene such as washing your hands with soap and water to reduce the spread of infectious disease.

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But little has been said about the rampant
over-use of antibiotics in agriculture, which is
a MAJOR source of human antibiotic consumption,
and hence increased antibiotic resistance.

Agriculture as a Source of Antibiotic Resistance

Both MRSA and ESBL are being traced back to animals raised for food production, especially pigs
These animals are often fed antibiotics at low
doses for disease prevention and growth promotion. Animals receiving antibiotics in their feed gain
4 to 5 percent more body weight than animals that do not receive antibiotics, but the price is high for you, the end consumer, because this practice also creates the perfect conditions for antibiotic
resistance to flourish.

Denmark's health department claim they're unsure of the source to how farmers and veterinarians, who have not consumed infected meat, are becoming infected. More over according to research done on Johns Hopkins website, the main reservoir of these organisms is in the lower digestive tract, and they can persist within the gastrointestinal tract for months. So perhaps the answer doesn't have to be all that complicated.

The trend of the meat and poultry industry practice of using antibiotics is main driving force behind the development of antibiotic resistance in a now wide variety of bacteria that cause human disease.

The FDA finally banned the use of fluoroquinolones - a widely used class of antimicrobials -- from
agricultural use August 1997, but not without the Bayer Corporation kicking and screaming ivehement
opposition. After all, antibiotics for livestock use is big business. It constitutes about 70 percent of ALL antibiotic use! They couldn't replace that market with human consumers even if they tried.

Other Agricultural Sources of Antibiotics

Another heavily tainted meat product you should stay away from is conventionally raised chicken. A 2006 study published in the Journal of Infectious Diseases found that bacteria from conventional chicken and from people who ate the chicken became resistant to Synercid, a strong antibiotic used to treat antibiotic-resistant bacteria. In essence, it can cause resistance to the last lines of defense
currently available in the modern medicine cabinet.

It also found that it was rare to find resistant bacteria among antibiotic-free chicken, while the majority of bacterial isolates from conventional poultry were resistant.

But, the dangers of using antibiotics in agriculture don't end there. Antibiotics filter down through the food chain in sometimes non-suspecting ways. Antibiotics are also being transferred, via manure, into your food supply through a process called bio magnification.

A study conducted in 2007 in the Journal of Environmental Quality looked at whether food crops will accumulate antibiotics from soil covered with antibiotic-containing manure. In a greenhouse setting, corn, lettuce and potatoes were grown on soil that contained hog manure with a commonly used veterinary antibiotic added.

The antibiotics were absorbed by all three crops, into both their leaves and tissue. Meanwhile, the antibiotics also transferred to the potato tubers, suggesting that root crops like carrots, radishes and potatoes may be particularly at risk of antibiotic accumulation.

These findings unfortunately also have implications for organic farmers, who often use manure as their main source of fertilizer. And, as it stands, manure that contains antibiotic is still allowed under the organic label.

How to Avoid Excessive Antibiotic Exposure

Therefore how can you ensure that the food you feed to yourself and your family is pure and healthy? Apart from growing it yourself, your best option is to get to know a local farmer near you – one who uses non-toxic farming methods. If you live in an urban area, there are increasing numbers of community-supported agriculture programs available that give you access to healthy, locally grown
foods even if you live in the heart of the city.
If you are looking for a safer alternative to commercially raised beef please be sure to check
out grass-fed beef. Grass-fed cattle are not routinely fed antibiotics. They may occasionally receive them for an infection, but that would be the rare exception, and even then they are only used for a few days.
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“POTATO VS RICE”

2008-07-19T22:37:00.000-07:00

“POTATO VS RICE”

In south East Asia countries, pre-dominantly rice eating people. Price of rice is now double the price of potato. Since price of potato, is half the price of rice, now people can change their diet and eat more of potato. As you know both potato and rice are carbohydrates. So both functionally the same. Then, the price of one is cheaper, why should they not change into to eating more potato. Potato is a wonderful vegetable it can prepared in number of ways. Potato can be fried, it can be mixed with other vegetables and make a good curry.
So when the south Eastern people economic is also not good, why more people don’t eat potatoes. See rice by own cannot be eaten, it has to mixed with some thing then only one can eat it. But it is not the case of potato.
Potato fry
Today I am going to tell you different ways in which potato can be fried. This is meant for family of four. Take 4 big potatoes or 6 to 8 small ones. Peel the potatoes by means of peeler. Cut potatoes into long and medium size pieces longitudinally, Wash these pieces well under steam of water jet. Then take a frying pan, put it on gas stove and light it and keep that way for 3 minutes . When you find fumes coming out. Add three tea spoons of oil and leave it for another two minutes . When find bubbles of oil coming out add these cut dry pieces into it . Steer the whole lot and cover the pan with a lid. Keep watching the potatoes it gets soft , keep steering in intervals and cover the lid. When you find the potatoes soft, then add little tamarine and salt to taste , but keep on steering the lot in intervals of time. Keep it that way you will find the potatoes change it’s colour into golden yellow. Then add chilly powder as per you taste leave it for ½ minute and remove the pan. Now the curry is ready .
How to serve: Serve it hot with steaming rice add little oil on the rice and enjoy your food.
Wholesome potato fry
Take 6 to 8 potatoes put them into cooker and boil them . After two whistle , open the cooker and take out the potatoes put them under water till its cooles down. Peel the cover gently by hand. Cut the potatoes in to two or four pieces accordingly to you. Take out a frying pan and put it on the stove in medium flame , and leave it for 2 to 3 minutes , when you find fumes coming out put three to four tea spoones of oil in to it and wait for ½ minute and add these cut potatoes in to it and steer it gently and add salt according to your taste. Intervals of ½ minutes keep steer the lot till it becomes golden yellow. Then add chilly powder according to you taste and serve it how and enjoy your food.
Finger chipps
Take 4 potatoes peel it with a peeler cut in to thin long pieces longitudinally and wash it under water jet. Take a swallow frying pan, fill it with oil and keep it on a gas stove and put the flame in high .When it is hot put the total cut pieces into a net and cut along with the net into the swallow pan keep till golden yellow take out and put it on tissue paper keep it for dry and put some salt and chilly powder according to taste and eat with food or enjoy with drinks .

Jayanti
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2008-02-11T08:58:00.000-08:00

2008-02-11T04:24:00.000-08:00

Chutneys

2008-02-11T01:18:00.000-08:00

Gourd Chutneys

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The setting sun said “ Who will take up my work, the world heard these and yet remained responseless take a picture.
There was an earthen lamp
It said ” Lord I will unrest myself to the utmost”
--- Rabindra Nath Tagore
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All vegetables especially the Gourd family, except Bitter Gourd, can be prepared with skin of the vegetable also you can see research tell us that the skin of any vegetable contains most of the vitamins , so in order to use the , we invented chutneys to utilize them.

Ingredients

2 Cups of Beerakaya pieces along with the skin (outer skin)
Salt to taste
Tamarine
Green Chillies 1 or 2
Oil 2 spoons
Urad dal 2 table spoons
1 pinch of Hinghu
1 tea spoons of Mustard seeds
1 tea spoons of Jeera.

Method

Just like leafy chutneys the vegetable pieces along with the skin (thokulus) or steam it in pressure cooker after cooking, grind all the above items (except mustard, methi seeds) it should be fried separetly. Into smooth paste. The Urad dal content is large because it will absorb the water content of either leafy or vegetables.
Then add Mustard , Methi (that has been fried and kept aside), the vegetable chutneys with the beautiful aroma is bombarding my nose . So quickly go and do it fast. Ok tell me the result. Preparation of all vegetable chutneys are same, .
Serve this chutney with hot rice with pure ghee and enjoy your meal.

This is my 1st receipe from my ebook on Jayanti’s Speacials. The ebook is under constructions

Jayanti's spl Beakfast

2008-02-07T08:54:00.000-08:00

DOSAS

This is always a popular dish and is also very versatile. once the batter is ready, dish up for breakfast, as a part of main meal or a quick snack.

Ingredients:

1 cup uncooked rice.
1/2 cup blackgram dal(Urad dal)
1 1/2 teaspoons dried yeast
1 cup warm water
1 teaspoon sugar
1 1/2 teaspoon salt
2 teaspoons ghee or oil
1 teaspoon mustard seeds
1 small onion,finely chopped
1 fresh green chilli

Method

For the batter
1.Wash rice and dal.
2.Soak each separately in cold water overnight or at least 8 hours,
3.Drain and grind rice,using wet grinding blade adding just enough water to facilitate grinding.
4.The ground rice can be slightly coarse if preferred.
5. Remove black skins if you are using un-husked dal ,and drain.
6. Grind in blender,adding fresh watter to facilitate gringing.
7. When dal has been grounded to very smooth batter,add it to rice and mix well.
8.Sprinkle yeast over warm water and leave for 5 minutes to soften.
9 stirto dissolve,add sugar & salt,then stir into ground rice &dal.
10.leave for 1 hour in warm place and mixture will rise and double in bulk.

How to Cook

1.Heat ghee or oil in small saucepan and fry the mustard seeds until they pop.
2. Add chopped onion and chilli and contune frying, stirring occasionally,until onion is gloden brown.
3.Allow to cool, then stir into batter.
4. Batter should be of a thick, pouring consistency.
5.If too thick, add a little water or coconut milk.
6.Heat a [ancake pan or heavy frying pan grease base with very little ghee or oil.
7.Pour in just enough batter to cover base of pan.
8.Spread out with the back of spoon,till thecsize of small plate.
9.Cook until golden brown on underside, and then turn and cook other side.
10.Serve with chutney,sambar,poato sabzi.

Jayanti spl serve with coconut chutney mixed with dahi.

Jayanti's Special

2008-02-06T10:52:00.000-08:00

Breakfast

A Day Starts for a south Indian with a Mug of Coffee, and breakfast which is most important Meal of the day. As the last food taken is only the previous night, and your day should always start by breakfast.Breaking fast from the last night.So we Jayanti's take very spl care for preparing food.

IDLIS

Idlis are very popular.You can make a large quantity of batter,allow it to ferment and then store it in the fridge till you need it.

Ingredients:

2cupss idli rice
1 cup Urad dal
1/2 cup cooked rice
1/4 tsp Fenugreek seeds (Methi)
salt to taste

Method

Soak idli rice and methi together in water for about 5-6 hours
Soak urad dalin water for 3-4 hours
Drain the water from the urad dal/
Using the wet grinding blade,gride the urad dal with a little water very finely till the mixture is frothy.
Pour into a vessel and keep aside.
Now drain the water from the soaked rice and methi.
place ub the mixie along with the cooked rice and little water,Grinde,not too fine.
Mix the ground items Allow the batter to ferment for 16-18 hours.It should rise slightly.Add salt.
Lightly grease idli steamer bowls and pour a spoonful of batter in each depression.Steame on high for 10 minutes.
When cooked.knife inserted in idli should come out clean.
Serve hot with chutney.