November 24, 2009

Chakli or Murukku

Written and contributed by: Bindu M.

Beautiful crunchy concentric spirals

Nicely peppered murukku

A decade ago, I knew she was my kind of people when I found out that she liked strawberry cheesecake as much as I did, and so, I was more than agog when Neeli asked me to guest blog at Khavanu. Known as chakli/chakri/murukku, depending on which part of India you owe allegiance to, these savory rounds will be the subject of my eulogy.

Chakli is an occasional snack food served in many Indian homes. Chakli’s moment to shine is on the platter of snacks, a faral offered to friends and visitors around Diwali, the Festival of Lights. The faral platter looks remarkably incomplete without the visual pizzazz that chaklis bring.

Although they need special equipment and are labor-intensive to make, they are so worth the effort, and pressing out row after row of these concentric spirals can be a little meditative. There are many takes on what kinds of lentils and how much of it goes into the making of chaklis. I find my mom’s version to be the simplest way to make chaklis.

Without any further ado here is the recipe.

Ingredients:
Rice flour: 4 cups
Urad daal: 1/2 cup
Moong daal: 1/2 cup
Garlic : 2-3 flakes finely minced
Butter/oil: 1 tsp
Jeera: 1-2 tsp coarsely ground
Sesame seeds: 1 tsp
Asofoetida: 1/2 tsp
Pulverized black pepper: to taste
Salt to taste
Oil for deep frying (I prefer Canola)
Directions:
Pressure cook daals with sufficient water and mash. Lightly toast rice flour, with frequent stirring, until raw smell dissipates. Make sure flour does not burn and brown. Mix dry ingredients, add cooked daal and butter. Knead into stiff dough, stiff like roll-out cookie dough, using warm water as needed. Spoon into murukku/chakli press, extrude into 3 inch concentric spirals (see image below). Fry in small batches of 5 or 6 till golden. Cool before storing in air-tight jars. Excellent paired with Indian style masala tea.

These murukku are waiting to get fried. You can press out several and fry in batches until golden.

November 23, 2009

Pepitas

Roasted pepitas or pumpkin seeds are yummy. You can roast in a skillet on the stove-top. Smoked paprika gives these a smoky quality. Pepitas can be found in the grocery store or a ethnic Latin store. These are a good source of protein and iron, magnesium, potassium, zinc and copper.

Ingredients
1 cup raw pepitas (pumpkin seeds)
1/4 tsp salt
1/4 tsp lemon pepper
1/8 tsp smoked paprika
Cooking spray
Directions:
  1. Heat non-stick skillet over medium heat.
  2. Spray with cooking spray and add in pepitas, turn heat to medium low.
  3. Roast and give the pan a good shake every 5-6 seconds. The pepitas will begin to crackle. Continue roasting for about 5-6 minutes.
  4. Sprinkle with the seasonings and adjust to taste.

November 22, 2009

Sage chard with lemon feta rice

Sage is fried in some butter, then added to some stir-fried swiss chard, onions and tomatoes. The sage-chard mixture is served along with some brown arborio rice. It tastes like inside out grape-leaves. The chard and tomatoes come from the garden.

Get the rice going first. Then prep the swiss chard, onions and tomatoes.

Ingredients
1 T butter
6-8 sage leaves
1/2 onion, diced
1 bunch swiss chard, stems and leaves chopped and separated.
1 cup cherry tomatoes
fresh black pepper

For the rice:
1 cup brown arborio rice (you can use white too)
1 quart of water
1/3 cup feta, crumbled
juice of 1 lemon


Directions.
  1. Heat water until boiling and then add the arborio rice. Cook over medium-high heat for 30-45 minutes, stirring every 10-15 minutes.
  2. Meanwhile, prep the chard, cut up the onions, and leave the tomatoes whole.
  3. Heat butter in a wide skillet over medium heat. Once hot, fry sage leaves until fragrant or about 1 minute. Set the fried sage leaves aside.
  4. Add in chopped chard stems and diced onions to the same skillet. Cook 8 minutes.
  5. Stir in the chard and continue to cook another 8 minutes.
  6. Add in tomatoes, and turn down heat to low. Continue cooking another 8 minutes. Now focus on the rice.
  7. Place feta and lemon juice in a large mixing bowl.
  8. Once rice is cooked, add it into the mixing bowl and toss together. Season with pepper.
  9. Top the chard mixture with the fried sage leaves and serve alongside the rice.
Notes: I didn't add salt because the feta is salty/brine-y enough.
For the chard - wash and dry the leaves. Separate the stems from the leaves. Chop the stems like you would chop celery. For the leaves, place the leaves one on top of the other and then roll into a "burrito" then slice across into 1/2" ribbons. This will give you nice chard ribbons.

November 18, 2009

Pesto Minestrone

Remember all that pesto left in the freezer? Come January, Khavanu is soon heading away to be Belgish - so she has many pesto cubes to go through. Nick - this one is for you - and for the fact that we cannot eat your AMAZING pizzas. buh.

(obviously I know it is not really Belgish)

Pesto Minestrone
Cooking spray
1 cup onion, chopped
1 clove garlic, chopped
4 medium carrots, chopped
2 cups cooked kidney beans OR 1 can kidney beans rinsed and drained
4 qt water or broth (I used the broth from the beans + extra salt)
1/2 cup pesto
1 cup cherry tomatoes, halved OR a 22 oz can diced tomatoes
1/2 cup dried macaroni
2 cups swiss chard, chopped OR spinach
1/2 cup pesto
salt and pepper to taste

Directions
  1. In a large pot big enough to hold soup, spray bottom of pot with cooking spray and heat over medium heat.
  2. Add in onions, garlic and carrots. Cook 5 minutes.
  3. Add in beans and water.
  4. Stir in pesto.
  5. Bring to a boil, then reduce heat and simmer 20 minutes.
  6. Add in tomatoes, macaroni, and chard.
  7. Cook until macaroni is al dente.
  8. Taste and adjust seasonings as necessary.

November 16, 2009

Muscle Energy Metabolism

The Department of Health and Human Services 2008 Physical Activity Guidelines recommends the following physical activity guidelines:
Children 6-17 should engage in 1 hour of moderate physical activity on most days of the week, and should perform bone strengthening or muscle strengthening exercises at least 3 days out of the week.
Adults 18-64 years old should engage in 2 hours and 30 minutes of moderate activity per week where at least 2 days out of the week activities are muscle strengthening and conditioning. OR adults should get 75 minutes of vigorous activity during the week where at least 2 days out of the week activities are muscle strengthening and conditioning.
Adults older than 65 years old should follow the recommendations (within their physical limits) for adults, and healthy pregnant women can follow the same for adults.

Why does it all matter? Exercise increases the oxidative capacity of muscle and inactivity causes reductions in the oxidative capacity of muscle. This oxidative capacity allows muscles to generate enormous amounts of kinetic energy. Skeletal muscle contributes to lipid and glucose homeostasis, and imbalances in this homeostasis can contribute to dysmetabolic disorders including insulin resistance, type 2 diabetes, dyslipidemias (increased LDL and VLDL's with reductions in HDL, and overall high trigylcerides). Exercise promotes weight stabilization, weight loss, and weight maintenance, blood glucose control, and calorie imbalance. In addition, exercise increases the capillary density promotiong the oxygen carrying capacity of muscles and can contribute to increasing the VO2 max. Exercises causes muscle fiber hypertrophy, or increases in muscle mass size. Oxidative capacity is increased by increasing the mitochondrial density, increasing TCA cycle enzymes, and increasing beta-oxidation enzymes. Together, these functions make exercise a necessity in maintaining and achieving health.

1. Why does skeletal muscle have a major impact on energy balance and body weight?
Ultimately, muscles perform mechanical energy, and their ability to do this relies on several biochemical processes and physiological functions. Muscles are the major sites of fatty acid oxidation and muscles take up glucose from the body to sustain the energy needed for glycogen synthesis, amino acid repair and muscle triacylglycerol synthesis. When you exercise you burn energy either as glucose or fatty acid oxidation (the substrate depends on the length, duration and type of conditioning) which leads to a caloric imbalance which can be related to body weight. Too little activity results in an imbalance of calories because calories in does not equal calories out. Weight is maintained (through many other mechanisms) but calories in = calories out.

2. How does skeletal muscle contribute to glucose and lipid homeostasis?
Muscle is dynamic tissue in that it performs a series of metabolic processes that has a wide range of effects. Essentially in healthy exercised muscles, glucose and lipids are readily and rapidly taken up into muscle. In unhealthy non-exercised muscles glucose and lipids interfere with cell signaling because so much is getting stored within the muscle, and more wants to get into the muscle. This imbalance can cause insulin resistance, dyslipidemia, cardiovascular disease, and other dysmetabolic states.

Glucose enters muscle cells via GLUT 4 receptors. These receptors translocate or move to the surface of the muscle cell and allow entry of glucose into the cell. GLUT 4 receptors mediate the entry of glucose in the cells for physiological function of the muscle cell. This contributes to glucose homeostasis because glucose is readily cleared from circulation and put into "storage." Problems occur when this balance is not achieved.

Skeletal muscle is a major site of fatty acid oxidation so healthy active muscles account for a large clearance of serum lipids including fatty acids, chylomicron, triaclglycerol, and VLDL's. After activity the muscle takes up lipids and uses the energy for glycogen resynthesis, muscle TAG synthesis and protein synthesis. This is caused by an increase in lipoprotein lipase activity. The way muscle contributes to lipid homeostasis is by burning energy, taking up lipids for fuel and refueling essential muscle functions (growth, repair). It also decreases VLDL and LDL, but raises HDL. These major functions contribute to lipid homeostasis.

Too much lipid or fat stored within the muscle as a direct effect of inactivity and calorie imbalance may result in insulin resistance and be on the causal pathway to developing diabetes. Lipids secrete adipokines, which are fat proteins that signal the general health status of the fat cell. Some adipokines such as TNFa are inflammatory markers and the presence of these in tissues where they should not normally be may contribute to abnormal cell signaling. The mechanism of action here is that the GLUT 4 receptor is not able to translocate to the cell surface, because of a defect in the insulin signaling pathway. Peripheral insulin resistance can be linked to skeletal muscle. Activity and exercise can reverse or improve insulin resistance by increasing or returning the oxidative capacity functions.

Muscles play an integral role in lipid and glucose homeostasis and chronic disease development. Exercising promotes the oxidative capacity of muscle tissue. This is directly linked to prevention of many chronic diseases including type 2 diabetes, metabolic syndrome, and cardiovascular diseases. In addition, exercise promotes weight maintenance and weight loss, improves circulation, promotes healthy blood pressure, strengthens the blood vasculature, promotes bone and skeletal health, and may prevent cancers of the breast and colon.