Thursday, March 31, 2011

sakar para out of leftover gulab jamun syrup..

 
USE THE LEFTOVER SUGAR SYRUP OF THE
' GULAB JAMUNS' TO  MAKE THE TASTY
 SAKAR PARA.. 
ADD WHEAT FLOUR TO THE LEFT OVER
SUGAR SYRUP. IF WISH TO MAKE MORE 
SWEET ADD SOME POWDERED SUGAR.
MAKE A DOUGH. SPRINKLE SOME FLOUR, 
ROLL INTO A BIG ROUND, CUT
STRIPES, PRICK THE DOUGH AND CUT
INTO DIAMOND SHAPE. PUT OIL TO
HEAT AND FRY UNTIL GOLDEN BROWN..

so many solutions 2 what u can do with leftover sugar syrup of gulab jamuns..

IT WAS FUN AND SEE SO MANY RECIPES CAME UP..'WOW'..
Asha Johari

left sugar syrup
2 -3slices of bread
ghee or oil to fry

Method:
cut bread into 3 inches length strips.
Fry them in the ghee or oil.
In another pan heat left over sugar syrup with some water.
Bring it to a boil and switch off.
Now put the fried bread in that and serve hot.
Your bread gulab jamun is ready
DEAR ASHA, YOUR RECIPE IS FANTASTIC, SO IS YOUR PRESENTATION.


Resham Rangwani Thakur 
I make shaahi tukra or maal pua..
and  use the syrup in that....way..
usha's kitchen says, keep it up.
Ideal solution and a good one 2..


Balaji Krishnamurthi  Get some Gooseberries (small variety). Wash them clean.
Dry them on a piece of clean cloth. Set the pan of sugar syrup on low flame.
Add a little Chilly powder, Fennel seeds and Salt. Add the gooseberries.
Bring to a boil till it reaches a thicker consistency) Consume within one week
(if not refrigerated). Alwaysb use a dry spoon. (Grated raw mango can also be
used instead of gooseberies). Goes well with Chapatties and bread.
 Balaji Krishnamurthi Chilly powder and salt to be added according to
ones taste and preference.
usha's kitchen feels this is most innovative way..
always do cooking as per your
taste and your family's taste..


Anandhi Balaji

Get a packet of shelled peanuts and roasted gram(pottukadalai)and dry roast them...
Thicken the sugar syrup add the peanuts and gram.. it can be spread on flat plate,
or make it into small balls. dessicated coconut is optional.
DEAR ANANDHI, LOVELY SUGGESTION AND DESSICATED COCONUT SOUNDS WONDERFUL..

                " HAPPY WITH ALL TIPS, RECIPES AND SOLUTIONS.."

JUST WAS WONDERING..?????

HEY, Guys did u ever buy 'gulab jamuns' or make them ? 
This Indian sweet is dipped in a sugar syrup, right..
When the delicious gulab jamuns finished, 
what did u do with the leftover
'sugar syrup'..????????
Any idea..The best answer from who so ever, I will
dedicate this recipe to that person..
So usha's kitchen waiting 4 QUICK replies. 
 "START.".....

A TIP..

TIP : WHEN MAKING 'PANEER' AT HOME,
DO NOT THROW THE WHEY..

While making paneer from milk, don't throw away the
paneer water. This is nutritious water  can be used
for making soft dough for Rotis or Parathas..

home masala cont.. tandoori masala..



home masala cont..
tandoori masala..

Ings :
15 grams jeera ( cumin seeds ),
25 grams pepper corns,
25 grams cloves,
15 grams elaichi ( cardamom ),
5 grams javitri,
3 chakari phool ( star aniseed ),
1 tsp dry fenugreek leaves ( kasuri methi ),
1 tsp dry ginger powder,
2 tsp red chilly powder,
1 tsp dry mango powder,
1 tbsp black salt ( kala namak ).

Method : Roast together jeera, pepper, cloves,
elaichi, chakari phool, kasori methi and javitri.
Allow to cool. Put in a mixer jar to grind.
Now add dry ginger, mango powder, red

chilly powder and the black salt.
When you get a fine powder, store.

THE 'CHAKRA PHOOL'....a spice..

 
THE 'CHAKRA PHOOL' IS THE FLOWER SHAPED AS SEEN IN THE CORNER OF THE PICTURE.
THE OTHER SPICES ARE MORE KNOWN 2 ALL..
The name of the spice is 'chakra Phool' , Star aniseed in English and in Hindi is 'चक्र फूल' . It is exotic and has a Chinese influenced flavor.

THE INDIAN SPICES AND THE MASALAS MADE FROM THEM..###3

Spices play a very important role in Indian Cooking.
" Masala" is the Hindi word for "spice".
Indian spices include a variety of spices and herbs
grown across the Indian subcontinent (South Asia).
India having  different climates in different parts
of the country, India produces a variety of spices.
Spices are  heated in a pan with ghee or any oil
before being added to a dish.
Lighter spices are added last, and spices with
strong flavor should be added first.
Then ground to a powder which is added to
various dishes.
EXAMPLE: Amchoor powder is in Hindi
and in English called as Dry| Sour Mango
powder.
Anardana known in Hindi and in English 
called  Pomegranate seeds.
The Garam masala is most popular,
 ' Garam masala'  in Hindi: गरम मसाला.
It is a mixture or  a basic blend of ground 
spices common in India. The composition 
of garam masala differs regionally, with 
wide variety across India.
Some common ingredients are black & 
white peppercorns, cloves, malabar leaves,
mace, black cumin, cumin seeds, cinnamon, 
black, brown, & green cardamom,
nutmeg, star anise, and coriander seeds.
 'Chaat masala'  in Hindi  as चाट मसाला, 
also spelled chat masala. 
This masala, or spice mix, is  used in India. 
It typically consists of amchoor
(dried mango powder), cumin, kala namak, 
coriander, dried ginger, salt, black pepper,
asafoetida and chili powder.
Chaat masala is also sprinkled on various
fruits, fruit and regular salads. It is used
in all chaat items.

Tuesday, March 29, 2011

yummy hot dog paneer roll...




YUMMY HOT DOG PANEER ROLL..
INGS :
ONE HOT DOG ROLL,
1TSP BUTTER,
1 TSP OIL,
1 ONION CUT FINELY,
1 GREEN CHILLY CUT,
1\2 TSP GINGER GARLIC PASTE,
5 TB SP TOMATO PUREE,
1\2 CUP PANEER, CRUMBLED,
1\8 TSP GARAM MASALA,
1\8 TSP PAV BHAJI MASALA,
1\8 TSP RED CHILLY POWDER,
2 TB SP CAPSICUM CUT,
4 TB SP GRATED CHEESE,
SALT TO TASTE.

METHOD :
CUT THE HOT DOG BUN INTO HALF
AND APPLY BUTTER ON ONE SIDE. 
PUT A PAN TO HEAT, ADD OIL,  GINGER
GARLIC PASTE, ALSO ADD THE ONION,
CAPSICUM, GREEN CHILLY, STIR FOR
FEW SECONDS. NOW ADD THE TOMATO 
PUREE AND ALL THE MASALAS.
ALSO ADD THE CRUMBLED PANEER
AND ADD SALT.
KEEP ASIDE , PREHEAT THE OVEN 
TO 180 DEGREES , CENTIGRADE .
PUT THE TOPPING MIXTURE ON THE
HOT DOG BREAD AND SPRINKLE THE
CHEESE. DO UNTIL THE CHEESE MELTS.
CHECK IF DONE.

fusion thick juice...



fusion thick juice..
A must try this summer..

Ings :

4 Round slices of Pineapple,
1 Apple cut into pieces,
1 Banana cut into pieces,
5 Strawberries cut into pieces,
1\4 Cup Watermelon cut into pieces,
1 Fig cut into pieces,
2 Dates cut into pieces,
2 Tbsp Kiwi crush,
1 Cup Orange juice,
Sugar, Ice, if needed.

Method : Cut all the fruits, dates and fig.
Pour the kiwi crush on it. Put all in the freezer
section of the fridge to chill.
When to serve, put all fruits and the orange juice
in a mixer jar, grind to a thick shake or thick juice.
Serve chilled. Add sugar and ice if needed, while
grinding..

Friday, March 25, 2011

DID U KNOW THAT..Carrots originally were purple..

  THE STORY IS.. 
Carrots originally were purple..Before the 17th century, most carrots were 
either purple or yellow. The plant is thought 
to have  originated in Afghanistan, and it was
primarily used for its seeds and leaves, rather
than the roots,  which were rather bitter. 
The Dutch developed the modern-day orange
cultivar of carrot, which is much  more fleshy
and sweet-tasting than the original cultivators..
CAN U BELIEVE IT YESTERDAY I SAW PURPLE
SWEET CORN FOR THE FIRST TIME..AMAZING..

SAVE THE NUTRIENTS WHILE COOKING....

SAVE THE NUTRIENTS WHILE COOKING....
TRY TO WASH THE VEGGIES BEFORE CUTTING.
TRY TO PEEL THE VEGETABLES THINLY AS ALL
THE NUTRIENTS ARE BELOW THE SKIN.
TRY TO CUT THE VEGETABLES INTO BIG PIECES.
IF THE VEGETABLES HAVE TO BE COOKED, PUT 
IN HOT BOILING WATER.
USE ENOUGH WATER TO COOK , SO THAT DO
NOT HAVE TO DISCARD ANY.
TRY TO AVOID 'SODA' WHILE COOKING. USE
LIME JUICE OR TAMARIND JUICE.
COOK RICE IN ENOUGH WATER, SO THAT 
THE WATER GETS ABSORBED.
COOK IN PROPER VESSELS AND COVER 
WITH A LID THEN  COOK
SO THAT LESS LOSS  OF NUTRIENTS 
WILL BE THERE.   
DO NOT OVER COOK THE FOOD.

THE HOMEMADE MASALAS...




THE HOMEMADE MASALAS...
ALL ADD THE MASALAS THAT ARE A 'MIX OF THE SPICES ' TO ENHANCE THE TASTE OF THE FOOD.
CAN YOU IMAGINE THE ' PAV BHAJI ' WITHOUT 

IT'S REGULAR MASALA ? 
THE MOST IMPORTANT MASALA IN EVERY
INDIAN KITCHEN IS THE 'GARAM MASALA'..

MAKE THE CHOLA MASALA :
INGREDIENTS..
15 GRAMS ANAAR DHANA,
10 GRAMS ELAICHI,
10 GRAMS WHOLE RED CHILLY,
10 GRAMS FENUGREEK SEEDS,
20 GRAMS DRY GINGER POWDER,
20 GRAMS BLACK SALT,
15 GRAMS MANGO POWDER,
20 GRAMS FENNEL, i.e SAUNF,
20 GRAMS CUMIN SEEDS,
10 GRAMS JAVITRI,
5 -7 BAY LEAVES,
10 GRAMS CLOVES,
10 GRAMS PEPPER CORN.


METHOD : ROAST ALL IN A PAN.
IT IS DRY ROAST, ALLOW TO COOL THEN GRIND
IN A MIXER JAR TO A POWDER.
STORE IN A BOTTLE.
MORE TO COME...

THE HOMEMADE MASALAS CONTINUED..

THE HOMEMADE MASALAS CONTINUED..
PAV BHAJI MASALA..


 

INGS :
15 GRAMS CLOVES,
15 GRAMS RED CHILLY POWDER,
15 GRAMS PEPPER CORNS,
15 GRAMS ELAICHI,
7 - 8 BAY LEAVES,
7 - 8 CHAKRI PHOOL,
25 GRAMS CUMIN SEEDS,
25 GRAMS CINNAMON STICK,
10 GRAMS CORIANDER SEEDS.
4 TBSP MANGO POWDER.

METHOD :
ROAST ALL EXCEPT THE MANGO POWDER.
DRY ROAST ALL, ALLOW IT COOL, THEN GRIND
IN MIXER JAR, NOW ADD THE MANGO POWDER.
SIEVE, STORE IN JAR.

Wednesday, March 23, 2011

ALL ABOUT WHAT IS A ' CABBAGE ROLL '.....

 
A ' CABBAGE ROLL ' is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings....
When making this only the largest leaves can be used.
Then filled with the stuffing and the sauce. As the dish originated as a way to use leftover food, so that any leftover ingredients may be used as a stuffing.
Stuffing can be a mixture of chopped vegetables, seasonings,  and bread crumbs. Cabbage leaves are stuffed with the filling which can be then baked, simmered or steamed.  The green cabbage leaves often need to be boiled before being stuffed and baked.This dish is made by selecting large cabbage leaves, washing them, wilting them, then put in hot water so that they can be easily bent and folded, and then spooning the filling into the middle of the leaves. Each leaf is rolled up, turning the cabbage roll into a neat parcel, and then the cabbage rolls are baked, steamed, or fried.
These are few options that go well with the cabbage roll dish...
The baked beans with stuffed cabbage roll or make the mashed potatoes and fried corn, for that take about 2-3 tablesoons of butter in a pan, add the corn, add some garlic powder and cook for some time. Check out....MY RECIPE 4 THE CABBAGE ROLL IS ALREADY POSTED..
 " Try making the healthy cabbage rolls.."

STUFFED CABBAGE ROLLS.....



STUFFED CABBAGE ROLLS...

INGS :
8 - 10 CABBAGE LEAVES,
1 TB SP OIL,
2 CLOVES GARLIC GRATED,
2 TBSP TOMATO SAUCE,
1 TBSP CHILLY SAUCE,
4 TBSP ONION CUT FINELY,
4 TBSP CAULIFLOWER,
3 TBSP CAPSICUM,
4 TBSP BOILED CORN,
SALT AND PEPPER POWDER.

METHOD : BREAK THE CABBAGE LEAVES,
CUT ANY STEM PART OF THE CABBAGE LEAVES.
PUT WATER TO BOIL, DROP THE LEAVES INSIDE
AND ALLOW TO BOIL. BOIL FOR 4 -5 MINUTES.
DRAIN AND PUT IN COLD WATER.
PUT A PAN TO HEAT ADD OIL, GARLIC, ONION,
CAPSICUM, STIR FOR FEW SECONDS THEN

ADD THE REST OF THE VEGETABLES, SAUCES
AND SALT, PEPPER POWDER.
TAKE THE CABBAGE LEAVES PUT LITTLE

STUFFING, CLOSE THE CABBAGE LEAVES AS 
ROLLS. PUT WATER TO BOIL IN A STEAMER, 
PLACE ALL CABBAGE ROLLS  AND STEAM 
FOR 8 - 10 MINUTES.
SERVE HOT WITH A DRIZZLE OF TOMATO

SAUCE.

MAKE A DIP..
MIX TOGETHER LITTLE TAMARIND PULP,
SOME CHILLY SAUCE, GRATED GARLIC,
ADD GROUND ROASTED PEANUTS, SALT, PEPPER POWDER, SUGAR.......

Monday, March 21, 2011

DID U KNOW ?

Allspice - Usually found in ground form, 
allspice is the flavor and in combination 
of cinnamon, nutmeg, and cloves.

Ambrosia - A dessert of chilled fruits 
combined with coconut.
 
Arborio Rice - An Italian high-starch, 
short-grain rice and usually used for
Risotto.

Cajun - A cuisine with both Southern
and French influences.

Degrease - To remove melted fat from
the surface of liquid.

Dehydrate - To remove moisture from
food by drying it .

Garam Masala - An Indian term 
 warm or hot. Garam masala is a blend of up to 12 
spices, such as black pepper, cinnamon,
cloves, cumin cardamom, dried chilies,
fennel, mace, nutmeg, and other spices. 
  
Half and Half - A mixture of half cream, 
half milk. 

Jalapeno - A small, hot chily pepper,
usually green in color.



Water Bath - To place a container of food
in a large pan of warm water, which
surrounds the food with heat.

Julienne - To cut food into thin,
matchstick strips.

Macerate - To soak fruit or other
food in liquid  to soften it. 

Tahini - A paste of ground sesame seeds.

Zuppa - Italian word for "soup."


Sunday, March 20, 2011

BENEFITS OF HAVING THE GREEN BHAVNAGARI CHILLIES..



A typical Chili Pepper has more vitamin C than an Orange.
Also popular as Jalapenos..The Bhavnagari chilly..

 
There are many varieties of chili peppers, and they often 

have different names depending on region to region.
BENEFITS OF THE JALAPENO CHILLY...
 Chili Peppers Fight Migraine Headaches

  and Sinus Headache.
 Chili Peppers Prevent Sinusitis and 

 Relieve Congestion.
 Chili Peppers Fight Cancer.
 Chili Peppers Help Lower High Blood Pressure.
 Chili Peppers Fight Inflammation.
 Chili Peppers Help Soothe Intestinal Diseases.
 Chili Pepper Can Help You Burn Fat and

 Lose Weight.
 Chili Peppers Help Protect Your Heart.
 Chili Peppers Have Loads of Vitamin C.
 Chili Peppers Can Warm Your Feet.

UNUSUAL STUFFED GREEN CHILLIES..

 
UNUSUAL STUFFED CHILLIES..

INGS :
5 BIG GREEN CHILLIES ( BHAVNAGARI ),
2 TB SP OIL,
4 TBSP SEV,
4 TBSP ROASTED PAPAD CRUSHED,
2 TBSP ROASTED PEANUT CRUSHED,
4 TBSP ONION CUT VERY SMALL,
1 CLOVE GARLIC GRATED,
1\2 TSP GRATED GINGER,
1 GREEN CHILLY CUT,
1 TB SP BENGAL GRAM FLOUR,
1\2 CUMIN SEEDS,
1 TSP CUT CORIANDER LEAVES,
1\2 TSP RED CHILLY POWDER,
SALT TO TASTE,
1\4 TSP CHAAT MASALA OR DRY MANGO PD,
FEW DROPS LEMON JUICE.

METHOD : WASH AND SLIT THE GREEN CHILLIES.
PUT IN BOILING WATER ON GAS FOR FEW MINUTES,
DRAIN. MIX ALL DRY MASALAS EXCEPT THE OIL AND
CUMIN SEEDS.
FILL THIS MIXTURE IN THE GREEN CHILLIES.
PUT A PAN TO HEAT, ADD OIL AND THE CUMIN SEEDS.
ALSO ADD THE STUFFED GREEN CHILLIES.
SPRINKLE SOME WATER, KEEP ON SLOW FLAME AND
PUT SOME WATER ON THE LID AS WELL.
ALLOW TO COOK UNTIL DONE OR BECOME SOFT.

Friday, March 18, 2011

MAKE HOMEMADE SWEETS|MITHAI ...

MAKE HOMEMADE SWEETS|MITHAI FROM ANY LEFTOVER SWEETS..
 

INGS:2 PIECES OF MAWA( KHOYA) 
 BASED LEFTOVER MITHAI,
ONE SINGLE PIECE FIG CUT INTO SMALL PIECES,
2 TBSP ORANGE RIND CUT INTO SMALL PIECES,
1\4 CUP BOILED MILK,
SUGAR IF NEEDED.
METHOD:PUT IN PAN MILK TO BOIL, ADD THE 
CUT PIECES  OF FIG. ALSO ADD THE LEFTOVER SWEET | MITHAI. STIR UNTIL THICKENS. NOW ADD THE CUT PIECES OF ORANGE PEEL. POUR IN GREASED MOLDS OR ON A PLATE. PUT IN FRIDGE TO SET THEN CUT INTO PIECES.

TIP ADD ALMOND OR CASHEW NUTS PASTE OR POWDER.

BENEFITS OF HAVING TOMATOES....



IF YOU WANT LOOK HEALTHY
THEN EAT HEALTHY..EAT TOMATOES.
Some experts said that tomato is known as a
source of power of nutrition, as it contains a
large number of vitamins and minerals that
can support our body's health.
On the nutrition content, red tomatoes
have more vitamin A than green tomatoes.
But in this case, green tomatoes have more protein.

BENEFITS OF HAVING TOMATOES..
If you eat tomatoes everyday, it is beneficial
in preventing cancer to 50%.
It will  protect your heart from heart attack.
Fiber in tomatoes prevents diabetes, asthma,
colon cancer, and lowers the amount of cholesterol
from the body.
The Vitamin C and A, act as antioxidants.
Lycopene, a compound found in tomatoes,
works as a protector against cancer.

Thursday, March 17, 2011

### LEMON GRASS...####

'Lemon grass' or the local Tanglad  is one of
those wondrous herbs that one can always
associate with Asian cooking Thai,
Malaysian and Vietnamese. homegrown
meal enthusiasts always have this tropical
grass at hand for its aromatic citrus flavor 
with a trace of ginger.
Few people know that its other popular
name is 'citronella' the common scent
you usually find in candles, perfumes
and soaps.

Citronella is known for its calming effect
that relieves insomnia or stress.
It is also considered as a mild insect repellent.
But more than scent, the Tanglad or lemon
grass provides a lot of health benefits.
Studies have  shown that the lemon grass
has anti bacterial and anti fungal properties.
 The Lemon grass is a good cleanser,
So helps to detoxify the body also.
Lemon grass can be used as a remedy
for  fevers, and colds as well.
Lemon grass helps check cholesterol,
blood pressure and control stress.

### LATEST TIPS ####

MAKE SOFT IDLIS , BUT REMEMBER,
 DO NOT BEAT THE BATTER BEFORE
YOU POUR IT FOR STEAMING..
YOU WILL MAKE THE AIR BUBBLES DISAPPEAR..
 
MAKE FLUFFY MASHED POTATOES BY ADDING A PINCH OF SODA,  WHILE MASHING THEM..
 
USE BOILED POTATOES  AS IT HELPS
TO THICKEN THE SOUPS AND GRAVIES..

RUB VINEGAR ON YOUR HANDS BEFORE U START CUTTING ONIONS AND AVOID THE SMELL..
 

Wednesday, March 16, 2011

WHAT IS ' CHAPPAN BHOG'....





WHAT IS ' CHAPPAN BHOG' , IN EVERY HINDU HOUSE A TEMPLE IS THERE AND DAILY WORSHIP IS DONE. WHEN 'FOOD' IS OFFERED TO THE GOD, IT BECOMES 'PRASAD'. WHEN 56 FIFTY SIX COURSE MEAL IS OFFERED TO THE GOD IT IS CALLED ' CHAPPAN BHOG'.  WHEN THE DEVOTEES OFFER BHOG TO 
LORD KRISHNA ,AND THE  ITEMS LIKE FRUITS,
kHEER, PEDHA, MILK AND MANY MORE.
IN CHAPPAN BHOG, 56 DIFFERENT ITEMS 
ARE OFFERED TO LORD SHREE KRISHNA.

"Prasad" is offered to the deity with chanting 
of religious prayers. A part of it is put to the lips
of the idol as well.  This is called "Bhog Lagana". 
Some religious hymn is also sung like 
"Aao bhog lagao mere Ramji".
Small portions of the sanctified Prasad or 
Prasadam  are offered to all the gathering
who take it in their extended palms…
As far as I Know the story belongs to Lord Krishna.
He used to take 8 meals a day. when he lifted
Govardhan parbhat for 7 days he could not eat.
After 7 days when it was over and lord Inder
realised his mistake and surrendered.
People were and happy and offered Lord Krishna Bhoj
for what he had missed during the 7 days i.e. 7 x 8=56 .
so it was called 56 items Chappan Bhog.
SHARE YOUR VIEWS ON THIS..

Tuesday, March 15, 2011

TUVAR AND MUTHIYA SUBZI.....

TUVAR AND MUTHIYA SUBZI
Green tuvar is also called “tuvar lilva” it is
a seasonal produce. The green tuvar in English
is called Pigeon peas, it is a food crop that is
as dried peas or as flour or the green vegetable
peas. The split pigeon peas are the ‘Tuvar dal’,
is one of the most important pulses that is high
in protein.
Muthiya: INGS :
1\4 cup Bengal gram flour,
1\4 Tsp Ajwain,
1 Tbsp Oil,
1\4 cup Wheat flour,
2 Pinch Sesame seeds,
Salt, Little Red Chilly powder,
5-6 Tbsp Fenugreek leaves or Methi leaves,
Little Turmeric powder,
A pinch Asafoetida,
Little Sugar.

INGS: FOR THE GRAVY
1 cut Onion, 1 Tomato, 1 Green Chilly,
A piece Ginger, 4-5 Tbsp grated Coconut,
1-2 cloves of Garlic, 2 Tsp Oil,
1\2 Tsp Red chilly powder,
1\4 Tsp Turmeric powder, Salt to taste.

METHOD : Mix all muthiya ingredients 

well, make a dough using a little curd.
Make small roll shape and fry in hot oil 

until golden brown. Keep aside.

Method : For gravy...
Put in water the green tuvar lilva to boil.
When soft, drain and keep aside.
Grind the onion, tomatoes, ginger, garlic,
coconut and also add all masalas to a paste.
Put a pan to heat add oil, little jeera, hing
and the paste. Stir until leaves the sides
of the pan. Now add the boiled tuvar, salt,
sugar and the muthiya. Also add little to get
gravy. Mix well, cover and cook for some time.
Serve hot.

Monday, March 14, 2011

TIPS ..GIVE US MORE TIPS..

MAKE CRISP PARATHAS BY SPRINKLING RICE FLOUR
AT THE TIME OF ROLLING INSTEAD OF WHEAT FLOUR...

GET RID OF SOURNESS IN THE CURD BY FILLING 
THE VESSEL WITH WATER TO THE TOP THEN
LATER DISCARD IT..

QUICK MANGO ICE CREAM AT HOME....




QUICK MANGO ICE CREAM AT HOME..






INGS:
MAKE THICK MANGO FLAVOR CUSTARD,
CUT PIECES OF 'ALPHONSO' MANGO,
SOME VANILLA ICE CREAM.

METHOD: MAKE A THICK CUSTARD USING MILK, SUGAR AND MANGO FLAVOR CUSTARD POWDER.

ALLOW IT COOL. BRING THE VANILLA ICE CREAM
TO ROOM TO ROOM TEMPERATURE.
CHURN IN A MIXER JAR THE MANGO CUSTARD, 

ALONG WITH THE VANILLA ICE CREAM. 
TAKE A AIR TIGHT CONTAINER POUR THE
ICE CREAM MIXTURE AND MIX THE CUT 
PIECES OF MANGO, PUT IN THE FREEZER 
SECTION OF  THE FRIDGE TO SET.

PLEASE TAKE IT OUT OF THE FREEZER

10 MINUTES BEFORE SERVING, SO THAT
IT GETS EASY TO SERVE.

Sunday, March 13, 2011

RECIPE 4 BLACK FOREST ICE CREAM CAKE...




RECIPE 4 BLACK FOREST ICE CREAM CAKE..
INGS :
A CHOCOLATE SPONGE CAKE CUT INTO HALF,
VANILLA ICE CREAM AT ROOM TEMPERATURE,
CHOCOLATE SAUCE,
CRUSHED PRALINE ALSO KNOWN AS 

CHIKKI CRUSHED,
GRATED CHOCOLATE, GEMS,
TINNED CHERRIES TO DECORATE.

METHOD : MAKE A THICK CHOCOLATE SAUCE.

CUT THE SPONGE CAKE INTO HALF AND MOIST IT WITH THE SYRUP IN THE CHERRY TIN OR USE STRAWBERRIES IN SUGAR SYRUP.
ALWAYS USE ICE CREAM AT ROOM TEMPERATURE

AS IT IS EASY TO SPREAD.
START WITH MOIST THE CUT PIECES OF CAKE

(BOTH INNER SIDES).
NOW SPREAD THE VANILLA ICE CREAM AND

PUT CHERRIES AND CHIKKI CRUSH.
PUT THIS FOR 8-10 MINUTES IN THE FREEZER,

THEN PUT ON TOP THE OTHER HALF, MOIST CAKE, POUR THE CHOCOLATE SAUCE. PUT IN FREEZER 
FOR FEW MINUTES, LASTLY DECORATE ON TOP 
WITH GRATED CHOCOLATE, GEMS AND CHERRIES. PUT IN A CONTAINER AND IN THE FREEZER SECTION OF THE FRIDGE. 

TIP : BEFORE SERVING TAKE IT OUT OF THE FREEZER AT LEAST 10 MINUTES BEFORE, SO THAT IT IS EASY 

TO HANDLE.

Saturday, March 12, 2011

Homemade ice creams made simple...




Homemade ice cream is delicious and easy to make.  
Make homemade the  ice creams  and this will give you
a chance to give a ‘treat’ to your family.
It will also provide lots of  fun in creating special family flavors.
When the ice cream making or setting is completed, the ice cream will need to be put in the freezer to be frozen into a 
more solid state before serving. Be sure the container is an airtight one with a lid and that it will fit into the freezer space.
A shallower container will allow the ice cream to freeze more quickly.
Be careful when storing Ice Cream as it easily absorbs other food odors so put in a sealed, airtight container. When the ice cream is  put to chill, see that no ice crystals  form during the freezing process.




 A Varieties of ice creams that can be easily made at home..

TIP : USE READY MADE ' VANILLA' OR 'STRAWBERRY' OR 'BUTTERSCOTCH' ICE CREAM TO CREATE YOUR OWN FLAVORS..
Always bring the ready made ice cream to room temperature before starting to mix.

Mix the softened ice cream with melted Chocolate bars,
example the five star or mars bars, when melted and added to the ready made vanilla ice cream and put to set in a air tight container,is just gr8.. add some nut if you wish.

In the vanilla ice cream add crushed chikki ( praline crushed) and also add some chocolate sauce, put to set in a air tight container in the freezer section of the fridge.

In the ready made vanilla ice cream add the tutti frooti
and some cut pieces of sugar coated jelly.
Also add home made jelly(before it sets), mix and set in
the freezer.

Don’t be afraid to add your favorite fruits or nuts in the basic vanilla  ice cream like strawberries that have been put in a sugar syrup. {an interesting recipe with 'gulab jamuns' is posted}. How about adding litchis in the vanilla ice cream
and putting to set in the freezer..

In the vanilla ice cream add soaked fig paste and few pieces.
Similarly use raisins with cashew nuts.
Go ahead add crushed pieces of cookies and crumbled
brownie in the vanilla ice cream.
Sandwich ice cream is when ice cream is applied between
two biscuits or cookies, top with chocolate sauce and fruits..

Friday, March 11, 2011

### CONT..HOMEMADE SQUASH...###



MAKE THE TASTY ' AAM KA PANNA '...
NEED 2 CUPS WATER, 3\4 CUP SUGAR, 2 RAW MANGOES CUT, PEELED N BOILED, ALSO WILL NEED SOME MINT LEAVES (OPT ), AND FEW SPOONS LIME JUICE.
ALSO ADD SALT, CUMIN POWDER AND CHAAT MASALA.

BOIL THE WATER, ADD SUGAR AND BOIL UNTIL THE SUGAR MELTS. PEEL, CUT THE MANGOES AND BOIL. WASH THE MINT LEAVES. GRIND THE MANGO PIECES AND MINT LEAVES WITH LIME JUICE. WHEN SUGAR SYRUP COOLS DOWN ADD THE MANGO PUREE. MIX SALT, CUMIN POWDER AND CHAAT MASALA.
SERVE WITH 1 TSP BOONDI.

MAKE THE AMAZING ' KESAR BADAM ' SYRUP..
NEED 1\4 TSP KESAR ( SAFFRON ), 300 ML WATER,
600 GRAMS SUGAR, 1\2 TSP CITRIC ACID, 150 GRAMS BADAM (ALMONDS), YELLOW| ORANGE FOOD COLOR AND ALMOND ESSENCE.
SOAK THE ALMONDS IN HOT WATER, SO THAT IT GETS EASY TO REMOVE IT'S SKIN.
SOAK THE SAFFRON AS WELL. BOIL IN WATER THE SUGAR, UNTIL IT DISSOLVES, ALSO ADD CITRIC ACID. PEEL THE ALMONDS AND IN A MIXER JAR MAKE A PASTE, ALSO ADD SAFFRON.
WHEN SUGAR SYRUP COOLS DOWN ADD THE ALMOND PASTE AND COLOR, ALSO THE ESSENCE.
TIP : STORE IN GLASS BOTTLES AND IN FRIDGE 
WILL LAST LONGER.

WHY HAVE LIME N LEMONS IN OUR DAILY ROUTINE..

WHY HAVE LIME N LEMONS IN OUR
DAILY ROUTINE...
 
 
THEY ARE A 'CITRUS' FRUIT, SO FULL OF
VITAMIN 'C', CALCIUM N PHOSPHOROUS. 
AS THEY ARE  A GOOD SOURCE OF VITAMIN 'C ' 
 
THEY HELP PREVENT 'SCURVY'. IF LIME
JUICE IS MIXED WITH HONEY IT HELPS 
STOP VOMITING, INDIGESTION N THE BURNING 
FEELING IN THE CHEST, ALSO HELPS IN ACIDITY.
THE LIME N LEMONS HELP IN COLDS N FEVERS,
  AND ALSO IN WEIGHT LOSS.
WHEN LIME JUICE + HONEY, APPLIED ON THE
FACE ACTS AS A BLEACH.
BRING BACK THE GLOW ON YOUR FACE BY 
APPLYING A MIX OF LIME JUICE + CARROT JUICE 
+ CUCUMBER JUICE AND LITTLE MILK, LET IT
DRY THEN WASH YOUR FACE....
       .....HAPPY GLOWING....

Thursday, March 10, 2011

POTATOES AND PEANUT IN GRAVY...

POTATOES AND PEANUT IN GRAVY...
INGS :
2 POTATOES, BOILED AND CUT,
2 TBSP OIL,
SALT AND RED CHILLY POWDER TO SPRINKLE.
4 TBSP ROASTED PEANUTS COARSELY GROUND. 


GRIND TO A PASTE :
1\2 CUCUMBER PEELED N CUT,
2 TOMATOES CUT,
1 ONION CUT,
1\2 CAPSICUM CUT,
1-2 GREEN CHILLY CUT,
A PIECE GINGER CUT,
FEW CLOVES OF GARLIC,
1 TSP SUGAR,
1 TSP VINEGAR,
1 TSP RED CHILLY POWDER,
1\4 TSP TURMERIC POWDER,
1\4 TSP CUMIN SEEDS,
1\4 TSP GARAM MASALA.
SALT TO TASTE.


METHOD : PUT A PAN TO HEAT ADD OIL 

AND FRY THE BOILED AND CUT POTATOES,
SPRINKLE SALT N RED CHILLY POWDER.
FRY UNTIL GOLDEN BROWN.
KEEP ASIDE, IN THE SAME PAN FRY OR COOK 

THE PASTE UNTIL LEAVES THE SIDES OF THE PAN.
NOW ADD THE POTATOES AND PEANUTS,
CHECK IF WATER IS NEEDED FOR GRAVY
AND THE SALT.
SERVE WITH SOME CORIANDER LEAVES N PEANUTS..

Wednesday, March 9, 2011

.*****...MAKE TASTY SQUASH, THIS SUMMER....****











'Squash' also known as 'cordial ' prior to mixing with water.
It is a sweetened or unsweetened fruit-based concentrate that
is mixed with a liquid, most commonly any  soda based or in water before drinking. 
Squash can be prepared using different fruit juice, so any
fruit, water and sugar are the basic ingredients needed to
make a tasty squash at home. There are different ways to
make squash, follow the recipe that you click with..
Make Orange Lemony squash : 
                                                 750 ml orange juice, squeezed out,
                                                    200 ml lemon juice squeezed out,
                                                    a little zest of both fruits when                                                            added does wonders.
                                                     350 ml water, 250 grams sugar,                                                         1tsp citric acid.

Boil water with sugar, add citric acid                                               add the zest of orange n lemon.                                                    Allow to cool, then add the juices. 
Store in bottles.

Make lemon squash : 1 cup lemon juice, 2 cups water, 
4 cups sugar.
Put water and sugar to boil, stir until, sugar dissolves. 
Let it cool down, then add the lemon juice.
Additional add-on's could be a little color, 
essence and a preservative. These if stored, in the fridge,
last longer, make fresh and have fresh.

Make lemon ginger squash :
500 grams sugar,
250 ml lemon juice, 400 ml water,
8-10 tbsp  fresh ginger juice.
Put the water to boil with sugar, stir until the sugar 
dissolves. Allow it to cool, then add the lemon and ginger juice.

TIPS... KEEP IN MIND, WHEN MAKING THE SQUASH...
1 THE AMOUNT OF WATER AT LEAST UP TO THE LEVEL OF SUGAR.
2 THE FOOD COLOR, ESSENCE AND PRESERVATIVE, ADD IF YOU WANT.
3 MAKE FRESH, KEEP IN FRIDGE WILL LAST LONGER..

Make Pineapple squash : 300 ml of water, 350 ml pineapple juice, 600 grams sugar and 1 tsp citric acid.
Put water and sugar to boil. Allow it to cool, then add pineapple juice and citric acid.
In this particular squash, the light yellow food color and pineapple essence does wonders..
###  " more to come"  ####

Tuesday, March 8, 2011

some more women's day sentiments....

Women is Mother..
Women is sister...
Women is a Gran maa.
Women is a friend....
Women is a family...
Women is a Nation..
Women is the World....
Women is the 'Power of universe'...
" 2 sum all, 'happy women's day 2 all'..
 
'Because I am a woman, I must make unusual efforts to succeed.
If I fail, no one will say, "She doesn't have what it takes." They will say, "Women don't have what it takes."' 
~Clare Boothe Luce
 

" HAPPY WOMEN'S DAY "...

 
 
" WOMAN " STANDS 4....
W illingness...
o utspoken...
m ature...
a dventurous...
n aughty....

International Women's Day is marked on March 8 every year..
A woman can be a mom who balances work and home beautifully or a grandma who stuns you with her spirit and courage. She could be your daughter, sister, wife or a friend....

You can do almost anything you put your mind to ...
You can swim the deepest ocean and climb the highest peak ...
Be a doctor or fly a plane, You can face all odds and still walk tall..
.
Today is yours, and so is every other day..
"Happy Women's Day!"....2 each and every woman.
 
You are strong, beautiful, compassionate and much more than words could ever say!...

Women' Day Fun messages
God created Man first... but.. he wanted to create something better...Guess what He created woman!..

The willingness to listen,
the patience to understand,
the strength to support,
the heart to care & just to be there,
that is the beauty of a lady!
"Happy Women's Day!..." 2 all..

We are Cute Daughters, We are sweet sisters, We are Lovely Lovers, We are Darling Wives, We are Adorable Mothers, We are Source of Strength, We are Women ..

When your absence makes going tough, when your presence inspire; we know how important you are. Wish you a very Happy Women's day…

You know why Women start with “W”?   b’coz all their 'Questions' start with “W”…
Who?, Why?, What?, When?, Which? ,Whom?, where? & Finally…Wife… WOW……
ONCE AGAIN 'HAPPY WOMEN'S DAY..'
 
 

PEAS N CORN BALLS IN KADHI:-

PEAS N CORN BALLS IN KADHI:-

FOR THE KADHI: ( GRAVY )
2 CUPS CURD, 2 TBSP BESAN, 1\2 TSP RED CHILLY PD
1 TSP CORIANDER PD, 1\4 TSP TURMERIC PD,
1\4 TSP GARAM MASALA, 2 TSP OIL, 1\2 TSP CUMIN
SEEDS ( JEERA ), LITTLE HING, 1 CUP WATER.

MAKE THE PEAS N CORN BALLS :
1\4 GREEN PEAS, 4 TBSP CORN,
1\8 TSP CUMIN SEEDS, 1\8 TSP TURMERIC POWDER,
1\8 TSP GARAM MASALA N CORIANDER POWDER,
3 TBSP BESAN, SALT TO TASTE.

METHOD : IN A MIXER JAR PUT ALL INGREDIENTS LISTED TO MAKE THE BALL AND GRIND TO A PASTE.
MAKE SMALL BALLS, ROLL IN BESAN N FRY IN HOT OIL, UNTIL GOLDEN BROWN.

METHOD
IN A VESSEL TAKE CURD, BESAN, SALT, RED CHILLY PD, CORIANDER PD, TURMERIC PD AND GARAM MASALA. CHURN ALL TOGETHER.
PUT A PAN TO HEAT, ADD OIL, CUMIN AND HING, NOW ADD THE CURD MIXTURE AND STIR. UNTIL FIRST BOIL APPEARS. LET IT BOIL FOR 5-6 MINS THEN ADD THE BALLS AND ON SIMMER BOIL FOR FEW MINS.


SERVE WITH A LITTLE TADKA OF RED CHILLY POWDER..

Monday, March 7, 2011

MORE ABOUT THE KIWIS..


EAT THE ' KIWIS ' THE ' CHINESE GOOSEBERRY' , 
THIS FRUIT IS OF CHINESE ORIGIN. IT IS A SOFT, NUTRITIOUS FRUIT THAT IS FOUND CLIMBING THE TALL TREES OF YANGTOO VALLEY. THEN LATER IT WAS TAKEN TO NEWZEALAND AND THAT IS WHERE
IT GOT IT'S NAME 'KIWI'. THE KIWI IS A OBLONG, RUSTY BROWN IN COLOR FRUIT. FROM INSIDE IT IS LIGHT GREEN WITH BLACK SEEDS. KIWI IS RICH IN FIBRE,  A SOURCE OF SUGAR AND RICH IN VITAMIN C AND E, IT ALSO HAS MANY MINERALS.

##### SOME MORE QUOTES ON FOOD..#####





I doubt whether the world holds for anyone a more soul-stirring
surprise than the first adventure with ice cream. 

Without ice cream, there would be darkness and chaos. 

Research tells us fourteen out of any ten individuals likes chocolate.  

“How good one feels when one is full -- how satisfied with ourselves and with the world!..

Sunday, March 6, 2011

MORE ABOUT PASTAS....



There are five basic steps in making your own pasta: 
mixing, kneading, rolling,cutting and drying.
While making pasta's dough, if you add pureed vegetables, chocolate, or other ingredients to your dough you can 
obtain a wide range of delightful color.

Green Pasta.. Wash the spinach well, cut it and heat it 
in a pan with just the water that sticks to the leaves. 
Add a pinch of salt and stir it until it is completely 
cooked, then let it cool and squeeze it well to remove 
all the water you can. Blend the spinach and combine
it with the other ingredients when you make the dough.

Red Pasta..For these cut the carrots and simmer them
until soft in lightly salted water. Drain them well, blend
them, add the tomato paste to the mixture,mix all while
making  the dough.

Brown Pasta This is a  new addition to the pasta variety 
and is made with powdered baking (unsweetened) chocolate.
  • 3 1/3 cups) flour
3 ounces (80 g) powdered baking chocolate
  • 4 eggs
  • A pinch of salt.
  • Mix all  and  make a dough.
Cheese Pasta…when grated cheese is added to the 
dough..like grated ' Parmigiano'  cheese.

Speckled Pasta  When  finely cut fresh herbs, for 
example sage, parsley, rosemary, thyme,
or whatever else suits your fancy are added while 
making the dough to make  pastas.

Saturday, March 5, 2011

***** MAKING HOMEMADE PASTAS..******




So Fresh Homemade Pastas  vs. Dried,  the Boxed Pastas  that are readily available 
at all stores, which do you want ?
(1)Homemade pastas  cooks faster, and  (2) also absorbs sauces better.
Boxed pasta is great too - but fresh pasta is preferable!
The best part of making your own food is the ability to experiment!    
Fresh pastas simply tastes better, and absorbs sauces more than boxed pasta,
they are gr8 to try out and also are cheaper. Just try both of them and you 
will feel the difference by yourself. The taste, the texture, the cooking time 
and many more. Try  to make interesting, unusual home-made pastas.
Pasta-making is more about the technique. Pasta comes in an astonishing 
variety of shapes.
Pastas can be made from durum . wheat flour, water, and a little salt
.And the other pastas are made from eggs, flour, and salt. what to add 
to the pasta dough to add color and taste
Few interesting additions could be   
  • puree of spinach
  • carrots
  • beetroot juice
  • tomato puree
WHY ADD ' SEMOLINA ' TO THE DOUGH OF PASTA...TIP
Semolina is a coarse ground version of durum wheat flour, a "hard " wheat flour. 
It is very high in gluten, and helps the pasta stand up to boiling. Because it is hard
to knead,so most of the homemade pasta uses a mixture of all purpose flour and 
semolina. Semolina adds a subtle flavor to the pasta.

RECIPES TO MAKE PASTAS...  pasta with durum wheat makes for four persons.
Need :  250 gram , i. e 1 cup + 2 Tbsp,  flour of durum wheat, add  1/2 cup water,
and a pinch of salt.
Make a dough, roll and cut what shape pastas you want, leave to dry, then boil.
A tip : press dough, roll gently with rolling pin and cut into strips of desired width with
sharp knife. Carefully unfold strips.  Pasta can be dried and stored at this point.
This recipes is making use of eggs..    
 
{ For stuffed pasta, be sure to add 1 teaspoon milk for every egg you use}
  • 3 eggs, room temperature
  • 2 tablespoons olive oil
  • a pinch of salt
  • 2  cups plain flour

Futtucine, Lasagna are the square or rectangular sheets of pasta.
Tortelli are the stuffed pasta with a potato based filling, they must be made
by hand to come out right, because the dough of the sheet is too thick for machines.    

Ravioli are pastas with a filling of  either meat, vegetable, or fish-based.    
For lasagna have to  leave the sheets to dry as is, or cut them into usefully-sized rectangles.
For other kinds of pasta such as futtucine or tortelli, roll the sheets,and hang these to dry.
Tip: Cooking | Boiling tips...

For filled pasta such as ravioli, do not let the dough surface dry. 
Fresh, not dried pasta cooks very quickly in two to three minutes,
while dried pasta may take eight to ten minutes.

TIP 2 BOIL PASTAS..
Fresh pasta only needs a few seconds in boiling water! 

 How to cook or boil the pastas , When the water comes to a boil, add 1 tablespoon of salt.
Add the pasta and give it a good stir, stir occasionally and check a piece of pasta and check for "doneness",  if done then  drain the pasta.
       more 2 come....