I N S I D E

T H I S I S S U E :

What Librarians Eat! O C T O B E R 2 0 1 4 V O L : 2 I S S U E : 1 0

Welcome to the October edition of What Librarians Eat!.

This edition we have decided to put our focus on Indian food. You will find a wide

variety of delicious Indian recipes that one can easily try at the comfort of your

home in the coming cooler days.

As always, we encourage you to forward any delicious recipes you try at home as

well as suggestions in order for us to be able to include more interest areas.

Health Tip 2

Naan 3

Indian Sweet Bread

3

Prawn Malai Curry 4

Chicken Biryani 5

Chicken Tikka Masala

6

Vegetarian Korma 7

Indian-Style Rice 8

Cucumber Raita 8

Curried Cumin Potatoes

9

Quick and Easy Indian-Style Okra

9

Women’s section 10

Men’s section 11

Ask us something

12

Activities for this month:

Ftira Lunch in the Staff Room

Date: Thursday 9th October

Hotdog Lunch in the Staff Room

Date: Wednesday 22nd October

Bake Sale in Aid of Inspire

Date: Sunday 26th October

P A G E

Healthy Tip for the month of October

Everyone has long work days every now and then. Sometimes, you have to put in extra time in order to get

ahead.

However, those who consistently work more on a regular basis may be hurting their mental wellness.

According to Shape Magazine, you are 200% more likely to develop depression if you work 11 hours a day

(versus 8 hours).

But what about the people out there that are required to work longer hours? Are they doomed to

ultimately find themselves in a downward spiral?

If you‟re one of these workaholics or overworked employees, check out these three quick tips for keeping

yourself happy at work (and in life in general!).

Here are some suggestions for how to stay happy at work when you have a tough schedule.

1. Get A Plant

Turns out having a plant in the office can make you feel happier at work. According to an article in Live

Science, a survey of 450 workers found 69 percent of the people who had plants felt “very happy.”

However, try to avoid getting a cactus plant. Because of it‟s spikes, the plant is considered bad feng shui.

2. Take Time To Talk To People

Get to know the people you work with everyday. After all, you spend the majority of your time around

them, why not get get to know them? Socializing boosts your mood, so take a little time out of your

workday to chat up your co-workers.

3. Re-Decorate Your Space

Surrounding yourself with things that make you happy will give you a little pep when you‟re feeling blue.

Whether it‟s photos of your family or movie memorabilia, these little mementos will cue happy thoughts.

Make sure to keep your space organized, though, since clutter has shown to increase stress.

P A G E 3

Ingredients

2 cups all-purpose flour

1/4 teaspoon salt

2/3 cup water

1/4 cup white sugar

1 tablespoon vegetable oil

In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface

and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.

Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a

small square and roll out again until thin.

Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each

side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.

Indian Sweet Bread

Naan Ingredients

1 (.25 ounce) package active dry yeast

1 cup warm water

1/4 cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

4 1/2 cups bread flour

2 teaspoons minced garlic (optional)

1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.

Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured

surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1

hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls,

and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat. At grill side, roll one ball of dough out into a thin circle. Lightly oil

grill.

Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned.

Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to

4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

P A G E 4

1/4 teaspoon cardamom seeds

3 whole cloves

3 (1 inch) pieces cinnamon stick

2 tablespoons vegetable oil

4 whole cloves

4 green cardamom pods

2 (1 1/2 inch) pieces stick cinnamon

1 onion, grated

1 1/4 teaspoons ginger paste

1 1/4 teaspoons garlic paste

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

1/2 cup finely chopped tomato

1/2 cup water

1 cup coconut milk

Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and

3 cinnamon sticks to a fine powder. Set aside.

Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and

2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan).

Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and

the onion no longer smells raw, about 5 minutes.

Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.

Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are

soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes.

Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns.

Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a

garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.

As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan

from the heat. Sprinkle the reserved garam masala over the dish and serve.

Prawn Malai Curry

This delicious, mild curry is so easy to make. The word 'malai' means cream, but this curry gets its

creaminess from coconut milk. This is a recipe from Bengal, which is famous for its seafood. Serve

it with steamed basmati rice.

P A G E 5

In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the

potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and

golden.

Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes.

Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until

the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too

dry and starts to stick to the pan.

When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice

mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes.

There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook

uncovered for a few minutes to reduce the gravy.

Ingredients

4 tablespoons vegetable oil

4 small potatoes, peeled and halved

2 large onions, finely chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger root

1/2 teaspoon chili powder

1/2 teaspoon ground black pepper

1/2 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon salt

2 medium tomatoes, peeled and

chopped

2 tablespoons plain yogurt

2 tablespoons chopped fresh mint

leaves

Chicken Biryani

Wash rice well and drain in colander for at least 30 minutes.

In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom,

cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.

In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir

well.

Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan

tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani

onto a warm serving dish.

1/2 teaspoon ground cardamom

1 (2 inch) piece cinnamon stick

3 pounds boneless, skinless chicken pieces cut into

chunks

2 1/2 tablespoons vegetable oil

1 large onion, diced

1 pinch powdered saffron

5 pods cardamom

3 whole cloves

1 (1 inch) piece cinnamon stick

1/2 teaspoon ground ginger

1 pound basmati rice

4 cups chicken stock

1 1/2 teaspoons salt

P A G E 6

Chicken Tikka Masala

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4

teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5

minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons

cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream.

Simmer on low heat until sauce thickens, about 20 minutes.

Add grilled chicken, and simmer for 10 minutes.

Transfer to a serving platter, and garnish with fresh cilantro.

1 cup yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons cayenne pepper

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

4 teaspoons salt, or to taste

3 boneless skinless chicken breasts, cut

into bite-size pieces

4 long skewers

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 teaspoons ground cumin

2 teaspoons paprika

3 teaspoons salt, or to taste

1 (8 ounce) can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then

served in a tomato cream sauce. Serve with rice or warm pita bread.

P A G E 7

Vegetarian Korma

Heat the oil in a skillet over medium heat.

Stir in the onion, and cook until tender.

Mix in ginger and garlic, and continue cooking 1 minute.

Mix potatoes, carrots, jalapeno, cashews, and tomato sauce.

Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.

Stir peas, green bell pepper, red bell pepper, and cream into the skillet.

Reduce heat to low, cover, and simmer 10 minutes.

Garnish with cilantro to serve.

1 1/2 tablespoons vegetable oil

1 small onion, diced

1 teaspoon minced fresh ginger root

4 cloves garlic, minced

2 potatoes, cubed

4 carrots, cubed

1 fresh jalapeno pepper, seeded and sliced

3 tablespoons ground unsalted cashews

1 (4 ounce) can tomato sauce

2 teaspoons salt

1 1/2 tablespoons curry powder

1 cup frozen green peas

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1 cup heavy cream

1 bunch fresh cilantro for garnish

This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve

with naan and rice.

P A G E 8

Heat oil in a large pot over medium-high heat.

Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red

pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves.

Bring to a boil, then cover, and reduce heat to low.

Cook until rice is tender, about 20 minutes.

1 tablespoon vegetable oil

1 1/2 cups basmati rice

1 (14 ounce) can coconut milk

1 1/4 (14 ounce) cans chicken stock

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 pinch crushed red pepper flakes

1 teaspoon salt

1/4 teaspoon ground turmeric

1 bay leaf

1/2 cup raisins

3/4 cup cashew halves

Indian-Style Rice A colorful, fragrant Indian-style rice. If desired, for presentation purposes, the rice can pressed into a

lightly-oiled bowl, inverted and unmolded on to a decorative serving plate, and then garnished with

fresh cilantro and slices of lime and tomato.

Cucumber Raita

2 cucumbers - peeled, seeded and

thinly sliced

2 cups Greek yogurt

3 tablespoons lemon juice

2 tablespoons chopped fresh mint

1/2 teaspoon white sugar

1/4 teaspoon kosher salt

Stir together the cucumber, yogurt, lemon juice,

mint, sugar, and salt in a bowl.

Cover and refrigerate at least 3 hours, preferably

overnight.

Serve this cool, refreshing salad with my Lamb Tagine

and Moroccan Couscous on this site. Make the salad

early in the day and keep in the refrigerator to let the

flavors blend and intensify. Add more mint to taste,

but do not substitute dried mint; the flavor is just not

the same.

2 pounds new potatoes, cut into 1/4 inch

thick pieces

2 tablespoons olive oil

2 tablespoons cumin seed

2 teaspoons ground turmeric

2 teaspoons curry powder

2 teaspoons coarse sea salt

1 teaspoon ground black pepper

3 tablespoons chopped fresh cilantro

Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and

cut potatoes into quarters. Set aside to keep warm.

Heat oil in a large saute pan over medium-high heat.

Saute the cumin, turmeric, and curry powder for 1 minute.

Add potatoes, and saute until toasted.

Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

P A G E 9

Curried Cumin Potatoes

Quick and Easy Indian-Style Okra 1/3 cup vegetable oil

1/4 teaspoon mustard seed

1 pinch asafoetida powder

1 medium onion, thinly sliced

1 clove garlic, peeled and sliced

1/4 teaspoon cumin seed

1/8 teaspoon ground turmeric

1 large tomato, chopped

1 (16 ounce) package frozen sliced

okra

1/4 teaspoon chili powder

1 teaspoon amchoor

salt to taste

Heat oil in a medium skillet over medium heat, and cook mustard

seed until it begins to crackle.

Mix in asafoetida. Reduce heat to low, and mix in onion, garlic,

cumin seed, and turmeric. Cook and stir until onion is tender, about

5 minutes.

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of

curry. A truly engaging dish.

It can be spiced up to suit your palate...Serve with Indian rotis

or pita and plain yogurt for a quick nutritious meal.

If amchoor (dried mango powder) is not available, substitute

1 teaspoon lemon juice.

Stir tomato and okra into the mixture. Gradually mix in chili powder, amchoor, and salt. Cook and stir about 10

minutes, until okra is tender but firm.

After summer, our feet end up dry and cracked. Some of us tend to buy exfoliating scrub to make our skin look

healthy again. However, since most of them are quite expensive, people tend to skip them altogether. They are

almost as good as the market ones and also cost much less. In order to help you out, we have listed a number of

homemade foot scrub recipes in the following lines. After making these foot scrubs, all you have to do is wet your

feet, ankles and calf and rub them with it, using circular movements. Thereafter, rinse off with warm water, dry

with a towel and apply a moisturizer

Lime Foot Scrub

Ingredients

3 Limes

2 tbsp White Sugar

1 tbsp Sweet Almond Oil

15 Fresh Mint Leaves (chopped)

5 drops Lime Essential Oil

Sugar Foot Scrub

Ingredients

¼ cup Sugar (white or brown)

¼ cup Sweet Almond Oil

6 drops Orange Essential Oil

1 drop Ginger Essential Oil

1 tsp Powdered Cayenne Pepper

Peppermint Foot Scrub

Ingredients

1½ cups Sea Salt

¼ cup Sweet Almond Oil

2 drops Peppermint Essential Oil

3 drops Lavender Essential Oil

P A G E 1 0

5 fruits for better looking facial skin

W

O

M

E

N

„

S

S

E

C

T

I

O

N

Instructions

Cut the limes into small pieces.

Put all the lime pieces into a blender

and form a pulp.

Mix the lime pulp with almond oil,

mint leaves and essential oil.

Your lime foot scrub is ready to be

used.

Instructions

Take a plastic bowl and in it,

mix together sugar and

almond oil.

Add orange oil and ginger oil

and mix well.

Stir in cayenne pepper as the

final ingredient.

Your sugar foot scrub is ready to be used.

Instructions

In a bowl, combine together sea salt and

almond oil.

The mixture should hold well. If it

doesn't and seems dry, add almond oil,

by the tablespoon, till you get the

desired consistency.

Add peppermint oil and lavender oil. Mix well.

Your peppermint foot scrub is ready to be used.

Source: http://beauty.iloveindia.com/foot-care/homemade-foot-scrub.html

P A G E 1 1

Men’s Section What a Guy's Facial Hair Says About Him

YOU CAN JUDGE a man by his shoes, but what about his facial hair?

According to Dr. Allan Peterkin, who‟s made a provocative career of

studying facial fuzz (he‟s the author of three books on the topic, a

brand ambassador for Dove Men+Care, and judge of theWorld Beard

and Moustache Championships) you absolutely can.

Whether you prefer a full, feral beard or a smooth, clean-shaven

look, commitment isn‟t in the cards. Unlike women, men “can flip

flop,” Peterkin says. “You can have a certain look now, but change it

quickly. Guys have many choices when it comes to personal

expression.” No matter what you‟re growing on your face, though,

Peterkin says daily cleansing and moisturizing is an absolute must.

Here, Peterkin breaks down five popular facial hairstyles and what they say about you:

STUBBLE

The lowdown: This is the most popular form of facial hair expression right now, because “it looks good on almost all faces.”

Stubble allows you to have the best of both worlds, since you’re neither bearded nor shaven. But contrary to popular belief, this

requires a upkeep. Keep the upper margins tidy, and use an electric clipper to maintain a uniform length.

What it says: You keep up with trends. You like to be in the know. You probably read Details.

MUSTACHE

The lowdown: While historically lip whiskers were associated with “fops, foreigners, and fiends,” that’s no longer the case. The

style originally had its roots as a cultural expression in other parts of the world like the Middle East, but American men eventually

adopted them. They were especially big in the 1970s, as they became sexualized by pornography and gay culture. But even today,

“it’s still a bit of a marginal expression.”

What it says: You’re a little provocative, and a little defiant. You don’t care about what people are projecting (read: their

preconceived notions) onto you.

FULL, GROOMED BEARD

The lowdown: As long the beard is well-maintained, it looks good on a wide range of men. Perceived by the wearer as part of his

identity, “it’s almost like another limb,” and conveys classic masculinity. It’s such a desired statement in Saudi Arabia-where men

are expected to have facial hair-that men will spend big money on beard transplants.

What it says: You are quietly confident. You are not a peacock. Showing off is not for you.

WILD AND FERAL

The lowdown: Considered the “final frontier” in the world of facial fuzz, it’s having a big moment right now in gay culture, and

with college kids and entertainment (think Swamp People). It’s a bold expression that shows testosterone at work, and for many,

the bigger the better.

What it says: You’re a free spirit. You don’t like rules. You expect to be asked about your trophy beard.

CLEAN-SHAVEN

The lowdown: Peterkin believes that facial hair trends cycle every 20 years, and that the smooth face will be trending again soon.

“I think facial hair is losing its impact. So many people are doing it that it’s a new norm.”

What it says about you: You don’t have issues with conformity. You prefer not to stick out. You like a classic look.

“Ask Us Something!” Gulab Jamun

1 cup dry milk powder

3 tablespoons all-purpose flour

2 tablespoons ghee (clarified

butter), melted

1/2 teaspoon baking powder

1/2 cup warm milk

1 tablespoon chopped almonds

(optional)

1 tablespoon chopped pistachio

nuts (optional)

1 tablespoon golden raisins

(optional)

1 pinch ground cardamom

1 quart vegetable oil for deep

frying

1 1/4 cups white sugar

7 fluid ounces water

1 teaspoon rose water

1 pinch ground cardamom

In a large bowl, stir together the milk powder, flour, baking powder,

and cardamom.

Stir in the almonds, pistachios and golden raisins. Mix in the melted

ghee, then pour in the milk, and continue to mix until well blended.

Cover and let rest for 20 minutes.

In a large skillet, stir together the sugar, water, rose water and a

pinch of cardamom. Bring to a boil, and simmer for just a minute. Set

aside.

Fill a large heavy skillet halfway with oil. Heat over medium heat for

at least 5 minutes. Knead the dough, and form into about 20 small

balls. Reduce the heat of the oil to low, and fry the balls in one or two

batches. After about 5 minutes, they will start to float, and expand to

twice their original size, but the color will not change much.

After the jamun float, increase the heat to medium, and turn them

frequently until light golden. Remove from the oil to paper towels

using a slotted spoon, and allow to cool. Drain on paper towels and

allow to cool slightly.

Place the balls into the skillet with the syrup. Simmer over medium

heat for about 5 minutes, squeezing them gently to soak up the

syrup.

Serve immediately, or chill.

This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream,

Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving.