Thursday, September 02, 2010

Salmon White Beans and Cherry Tomatoes with Dinner Rolls

Today I was getting very much bored eating usual food. I wanted to make and eat these dinner rolls, but to come out of my guilt that I am eating fatty food I wanted to combine dinner rolls with something healthy and filling. So came up with this recipe and used white beans. This is my first recipe with white beans, If tasted good though.

2 Salmon Fillet cut to cubes.
1 can white beans (liquid drained and washed)
1 cup Cherry tomatoes 
2 pods of garlic
1 tsp Pepper powder
1 tsp Red pepper flakes (optional)
1/4 cup Flat leaf parsley chopped
1 tsp Olive oil
1 tsp Butter
1 pack dinner roll dough (store bought)

1. Preheat oven according to package instruction to prepare the dinner rolls. Remove dough from package and roll and arrange the dinner rolls on a baking sheet and bake it.
2. In a skillet add olive oil and butter so that the butter does not brown up.
3. Now add the chopped garlic and stir for a minute add the white beans and tomatoes and cook it for about 5 mins on medium high heat covered. sprinkled with salt and pepper powder.
4. When the tomatoes start bursting a bit add the fish and red pepper flakes and stir nicely.
5. It takes about 5 mins for the fish to cook covered.
6. Garnish with chopped parsley and serve it hot with warm dinner rolls. As simple as it sounds and very tasty.

Assessing Your Hot Water Heater Needs

All Hot Water Heaters are Not Alike!

If you’re like most Americans, you probably take your hot water for granted. It’s there when you need it, and the only time you notice it is when it’s gone. The following is an overview of hot water heaters with some simple tips to help you figure out your home’s hot water needs to ensure you’re never left standing in the cold (water).

Hot Water Heater Sizes
Residential hot water heaters come in three basic sizes: 30-, 40-, or 50-gallon capacity. If you look at the nameplate on your water heater, it will tell you how large the unit is. Should you need to replace your heater, it’s best to choose a new one with the same capacity as the old one unless you’ve just added a dishwasher, washing machine, or bathroom, or plan to make these changes soon.

A good rule of thumb for calculating your home’s hot water needs is to count the number of bathrooms in the house. For single bathroom homes, a 30- or 40-gallon unit is sufficient; for homes with 1 ½ baths, a 40-gallon tank is the minimum; for homes with two or more bathrooms, you’ll need at least a 50-gallon capacity.

Gas vs. Electric Hot Water Heaters
The type of fuel used to power a hot water heater can have a significant impact on the device’s capacity. A water heater’s capacity depends on two factors: its total storage and its recover time, or how quickly it can warm a full tank of water. Both gas and electric water heaters are rated based on how many gallons they can heat to 90 degrees F in an hour.

For example, a 40-gallon gas water heater with 40,000 BTU can heat its entire capacity in an hour. A 40-gallon electric heater using 240 volts is only able to heat half its capacity in that time.
Electric water heaters take longer to warm up than most gas-powered models, so if you’re planning to buy an electric system it should be larger than its gas counterpart. This is especially true if you have a large family or use more hot water than the average household. Residential electric hot water heaters can be purchased with capacities as large as 100 gallons or more.

Tankless Hot Water Heaters
An emerging trend in hot water heaters is the tankless unit. Tankless heaters heat only the water that is needed in the moment; they don’t store heated water for future use. These devices are more energy efficient because they require less power than conventional water heaters that must constantly heat and reheat water stored in the tank to keep it ready for use. Though a tankless water heater will likely cost significantly more to purchase than a traditional hot water heater, it will more than pay for itself in monthly energy savings, and you’ll never have to worry about running out of hot water. There are electric tankless models, but gas-powered units are generally more effective.

Need Help With Your Hot Water Heater?
Horizon Services is always available fix or help you maintain your hot water heater. We also sell and install hot water heaters from leading brands such as Rheem, Bradford White, A.O. Smith and others.

Related Hot Water Heater Information from Horizon Services...

Uppu Cheedai and Vellai Cheedai ~ Janmashtami Special

The month of Aug-Sept (Chingam/Avani) months has the more number of festivals in Hindu calendar. The festivals come one after the other.  Its been only a week after the 10 day long festival of Onam and Avani avittam which was just the day after Onam. And y'day we celebrated the birth of Lord Krishna. Each festival has  special kind of food associated with it. I made Uppu cheedai, Vella cheedai and Neiyappam. For neiyappam, I followed a different method of preparing the batter, which I shall blog later. 

Uppu Cheedai (Savory deep fried rice balls)

You need

  • Rice flour - 3 cups
  • Roasted and powdered urad dal - 1/4 cup
  • Grated coconut - 1/2 cup
  • Cumin and Pepper cons, crushed - 2 tspn
  • Salt to taste
  • Hing dissolved in water
  • Butter - 1 tblspn

I always make fresh rice flour at home. Sieve the flour and then roast for few minutes till it is dry and should not change in color. Sieve again to remove the tiny lumps which forms on roasting. Take all the ingredients in a bowl and mix well. Add water little by little to get a pliable dough. Double sieving is done to avoid the bursting of cheedais. Make small balls out of the dough and leave it on a soft cotton cloth.

The cheedais should dry a bit before it is deep fried to get crisp ones. Make sure you put the cheedais crowded in the oil which will aid in getting it fried well. Let the cheedais rest for few minutes, after being drained, to turn crisp.

Vella cheedai (Sweet version of  deep fried rice balls)

Sweet version of the cheedai. I love vella cheedai. But this is the first time I'm trying it at home. Every time I plan to try this for Krishna Jayanthi, but somehow could never do it. I always tell myself that I will try it some other time and it too did not happen. I hardly bother to make the festival specific dishes at some other time. Somehow they are always associated with the festivals and don't get done otherwise. Or it could be that, we have one festival after another coming up and we get busy to welcome the next and we leave behind the ones that passed by.

My amma's bhakashanam for the day is always murukku, cheedai and vella avil. My MIL makes  thenkuzhal, uppu cheedai and neiyappam. This year, I skipped thenkuzhal and made vella cheedai. I followed the recipe I had taken down from amma. I was happy that it came out well. Crisp outside with a soft inside. It was very easy to bite into and did not turn out to be a test of the tooth strength.

You need

  • Rice flour roasted to light brown - 1 cup
  • Roasted urad dal powder - 1 tblspn
  • Jaggery shavings - 3/4 cup
  • Water -1 cup
  • Ghee- 1 tspn
  • Coconut - 1/4 cup
  • Cardamom powder - 1/2 tspn
  • Roasted sesame seeds - 1/2 tspn
  • Oil to deep fry


Rice flour is to be roasted till it turns light brown. Melt jaggery in 1 cup of water. Let the syrup simmer for few minutes and add the grated coconut. Slowly stir in the rice flour. Switch of the heat. Add urad dal powder, cardamom powder and sesame seeds. Mix well. Leave it to cool. Mix the dough with your hands. Make marble sized balls.

Heat oil in a kadai. When it is hot, lower the heat and deep fry the balls till there are light brown. The cheedais crack a little and will not have a smooth surface like jamuns. It should be fried on low heat so that inside gets cooked well. In case the cheedai gets split while frying add little roasted rice flour and mix well. Quantity of jaggery might have been a bit more.