Monday, January 30, 2012

The name Do pyaza is . . .

The name Do pyaza is . . .
The name dopyaza is "double onions". Do pyaza means double quantity of onions or a lot of onions. A classic Indian Dopyaza is more likely to use the onions in 2 different ways, fried and boiled, at different stages of the cooking. The new version has small fried pieces of onion in the sauce and then larger chunks of lightly cooked onion are added towards the end of the cooking.
The Do pyaza is made by sauting onion, garlic together .
Dopiaza is a South Asian curry dish. It is prepared with a large amount of onions, both cooked in the curry and as a garnish. Onions are added at two stages during cooking, hence the name ("two onions"). The dish usually contains a meat, usually king prawns, chicken, lamb, or shrimp; however, it can also be prepared in a vegetarian style.
According to the legend the dish was created when a courtier of Mughal emperor Akbar Mullah Do Piaza accidentally added a large quantity of onions to a dish.
The dish evolved further in Hyderabad, India and became a staple of Hyderabadi cuisine.

Sunday, January 29, 2012

“An apple a day keeps the doctor away,”

 
“An apple a day keeps the doctor away,” .
An apple a day keeps the doctor away! This is a saying that has stayed with us for many years. It is believed to have come from an ancient Roman proverb.  The Romans truly believed the apple had magical powers to cure illnesses.
One of the most popular quotations of the 19th Century was
"An apple a day keeps the doctor away. Before the 20th century there was no food pyramid or someone to announce the importance of five servings of fruits and vegetables every day. People simply recognized the healthy attributes of the apple.
We've all heard this line before, right? An apple a day keeps the doctor away. If it's so easy to stay healthy just by eating an apple a day, why are so many people not doing it? Apples contain Flavonoids that help lower the risk of disease. Easy on the digestion their high fiber content adds bulk, which aids the digestive process, making elimination natural and comfortable. Apples considered inflammation fighter.
Apples have a good claim to promote health. They contain Vitamin C, which aid the immune system and also reduce cholesterol. They reduce tooth decay by cleaning one's teeth
and killing off bacteria, it can kill up to 80% of bacteria..
It has also been suggested by Cornell University researchers that apples protects brain cells against disorders like Alzheimer's Disease.
Eating an apple when craving for candy or chocolate can make the desire disappear since apple in itself contains sugar, but gives you only ¼ of the calories.
The truth in the old adage "an apple a day keeps the doctor away".
So all you have to do is make sure that the apple is included as one of the five portions of fruit and vegetables you eat each day.

Saturday, January 28, 2012

Winter Tomato, Carrot with Corn Soup

Soups are great as a tasty winter meal because they help control weight gain and boost ones nutrients than if the same foods are baked or stir-fried.
Soups are comforting, especially during the winter months, like the classic soups with vegetables or creamy chowder that warms the body and feeds the mind. As the soups are served piping hot, we eat it more slowly and so it gives us time to notice when we are full.
 

Winter Tomato, Carrot with Corn Soup
Ings
3 Tomatoes, blanched,
1 Garlic clove, grated,
1\2 Carrot, grated,
1 Onion, grated,
2 Tbsp Corn, boiled,
2 Tbsp Bread Croutons, toasted| fried,
1 Tbsp Sugar,
2 Tbsp Cream,
4-5 Tbsp Milk,
1 Tbsp Oil,
1 Tbsp Butter,
1 Tbsp Fine flour[ maida],
1 Tsp Corn flour,
1 Tbsp Water,
Salt n Pepper powder to taste..
METHOD
Boil the corn and blanch the tomatoes.
Toast the bread or fry to get the bread croutons.
Put a pan to heat, add oil add the grated garlic, onion n carrot
stir for few minutes. Now add the fine flour, butter, stir quickly.
This is the time to add the milk n cream. Take it off the heat.
Put the blanched tomatoes and the onion, carrot mixture in a
mixer jar. Then strain it and put to boil. Also add salt n pepper
powder, mix corn flour in water, add to the soup to thicken it.
Serve hot with boiled corn n bread croutons.

Thursday, January 26, 2012

TRY THIS: Eggless chocolate cake:

 
Eggless chocolate cake:
INGS:
1 1\2 cup Fine Flour [ maida ],
1 cup Sugar,
1/3 cup of Cocoa Powder,
2 tea spoon Soda bi carb,
1/2 teaspoon of Salt,
1 cup Cold Water,
1/2 cup Vegetable Oil or Corn Oil,
2 teaspoon Vanilla essence,
2 teaspoon Vinegar.
Method:
First, Preheat the oven on 190 degrees Celsius.
(375 degrees Fahrenheit).
Also grease the cake tin with oil or butter and dust some flour,
keep it aside.
Mix all the ingredients except vinegar. Mix well and now add vinegar and mix, once again. If cake batter is too thick, add about one table spoon of water and pour the batter in the cake tin. Put to bake for 25 to 30 minutes.
Remember to do a toothpick test before you bring the cake out of oven.
One can add chocolate chips or chopped nuts if one likes.
" THANK U " , ZILMIL 4 CONTRIBUTING THIS RECIPE.
USHA'S KITCHEN.. SAYS A BIG THANK U .

TWO COLD COFFEE RECIPES . .

 
TWO COLD COFFEE RECIPES . ..
Coffee Chocolate Shake
For that blend chocolate ice cream, coffee powder, sugar, chocolate sauce, ice cubes, chocolate pieces, chilled milk n blend all in a mixer jar. Tastes yummy.
Serve with ice cream, chocolate sauce and some grated chocolate.

A Super Cold Coffee Recipe.
In a glass take the coffee powder and sugar, along with 1-2 spoons of water till all the coffee and sugar are dissolved. Add to the mixer jar. Blend chilled milk, ice cubes, vanilla ice cream, and the coffee| sugar mixture, churn until froth appears.
  A great cold coffee tip : make coffee ice cubes, so freeze some coffee ahead of time in an ice cube tray.

MOST EASY BAKED POTATOES .& . .POTATOES IN JACKETS

MOST EASY BAKED POTATOES . . .
TWO LARGE POTATOES PAR BOILED, ALUMINIUM FOIL, BUTTER OR OIL TO APPLY, SALT AND RED CHILLY PD TO SPRINKLE. BAKE IN PREHEATED OVEN AT 150 DEGREE, CENTIGRADE. TAKE THEM OUT OFF THE OVEN, SLIT TWO TIMES AND CRISS CROSS.
MAKE A FILLING : TAKE SOME GRATED CHEESE, CHILLY FLAKES, OREGANO AND SALT N PEPPER TO TASTE. PUT THE FILLING IN THE BAKED POTATOES N TOP WITH CHEESE N PUT IN OVEN FOR FEW MINUTES UNTIL CHEESE MELTS.
POTATOES IN JACKETS
TWO LARGE POTATOES PAR BOILED, ALUMINIUM FOIL, BUTTER OR OIL TO APPLY, SALT AND RED CHILLY PD TO SPRINKLE. FOR THE FILLING: SCOOPED OUT PIECES OF POTATO, BOILED CORN, ONE TBSP CUT ONION AND CAPSICUM, ONE TBSP SMALL CUT VEGETABLES, LIKE CARROT, CAULIFLOWER.
SAUCES TO BE MIXED INTO FILLING: ONE TBSP OF EACH : CREAM, TOMATO SAUCE, CHILLY SAUCE AND CURD, SALT N PEPPER PD TO TASTE.
METHOD: APPLY OIL , ALL OVER THE POTATO , SPRINKLE SALT.
WRAP THE PAR BOILED POTATOES IN ALUMINIUM FOIL AND PUT IN A PREHEATED OVEN AT 200 DEGREE CENTIGRADE FOR 10 MINS.
PUT A PAN TO HEAT ADD OIL , ONION , CAPSICUM , STIR FOR FEW MINS.
NOW ADD OTHER VEGETABLES , SALT & PEPPER PD TO TASTE.
TAKE IT OFF THE HEAT . NOW ADD ONE TBSP OF EACH :CREAM + TOMATO SAUCE, CHILLY AND CURD , SALT & PEPPER TO TASTE. MIX WELL .
TAKE THE POTATOES OUT OF THE OVEN , ALLOW THEM TO COOL FOR 10- 15 MINS. CUT HORIZONTALLY IN TO HALF AND SCOOP THEM OUT. FILL THE FILLING TOP WITH CHEESE AND PUT AGAIN IN OVEN FOR FEW MINS. SERVE HOT.
 
 A baked potato, or jacket potato is the edible result of baking a potato. When well cooked, a baked potato has a fluffy interior and a crisp skin. It may be served with fillings and condiments such as butter, cheese or ham. Potatoes can be baked in a conventional gas or electric oven.  The perfect baked potato has a crispy jacket,  hot, soft in the center n with melted butter.
Try out the delicious baked potato toppings, the Cheese is the most basic of baked potato toppings. Another baked potato classic topping is Baked Beans with cheese toppings.
Coleslaw is an easy and delicious potato topping. Have u ever tried Using the leftovers to get delicious and quick  baked potato toppings.
 
 
 

Tuesday, January 24, 2012

The jackfruit the gigantic, spined, oval fruit.

 
The jackfruit the gigantic, spined, oval fruit.
Did u know . . . The Jackfruit is the single largest fruit in the world that comes off a tree. They can weigh up to 80 pounds and be three feet in length.
Jackfruit is the national fruit of Bangladesh and is known as "kathal.
" The jackfruit tree is believed to be indigenous to the southwestern rain forests of India. Archeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years ago.
The Jackfruit is a very large Asian fruit. Its very huge, prickly and green and grows from a tree’s trunk instead of its branches because it’s so heavy. Huge and thorny on the outside with pods or "bulb" inside. It is a very nutritional and tasty fruit.
The flesh of the jackfruit is starchy, fibrous and is a source of dietary fiber. The fleshy part can be eaten, or cut up and cooked.
Jackfruit can be excellent vegetarian substitute for meat. In fact, canned Jackfruit is sometimes referred to as "vegetable meat".
It can be eaten unripe (young) when cooked, or ripe uncooked.
The seeds may be boiled or baked like beans. The leaves are used as a wrapping for steamed idlis.
Ripe jackfruit is naturally sweet with subtle flavoring. Seeds from ripe fruits are edible and are prepared by boiling in salted water for about 25 minutes. They have a milky, sweet taste. In many parts of India, roasted salted seed is also eaten and considered a delicacy. The exterior of the fruit is not edible, but the flesh and seeds are commonly eaten. A ripe Jackfruit is greenish yellow in color. In India, Jackfruit is eaten raw or used in curries, soups, and stews.
It also flavors various deserts and is a common ingredient in fruit salads. Pulp of ripe fruit is eaten fresh or made into various delicacies including chutney, jam, jelly, and paste, or preserved as candies by drying or mixing with sugar, honey or syrup. The pulp is also used to flavor ice cream and beverages, made into Jackfruit honey.
The Jackfruit is one of the three auspicious fruits of Tamil Nadu, along with the mango and banana known as the mukkani.
This fruit contains a high quantity of Vitamins such as Vitamin A, Vitamin C, Calcium, Iron, Sodium, also very high level of potassium. This fruit has phytonutrients and so is anti-cancer to anti hypertensive, anti ageing, antioxidant, anti ulcer.

Vegetable Rava Upma . .

 
Mixed Vegetable Rava Upma
Upma is a popular South Indian breakfast dish. Upma is usually made with Semolina, called Rava or Suji in India.
Upma is the most common and famous South Indian breakfast recipe which is very tasty and very easy to make.
(use the ratio 1 cup semolina/rava/suji to 2 cups water)..
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings.
Rava Upma can be made with lot of vegetables. Try adding few mixed vegetable like carrot, beans, tomato, potato, cauliflower, so mixed vegetable Rava Upma turns out very tasty and healthy option for breakfast. There are many ways by which Upma is prepared.

Ingredients
Semolina, Rava, 1 cup,
Oil 2 tbsp,
Mustard seeds 1/2 tsp,
Green Chillies 1-2, chopped,
Onion 1 chopped,
Salt to taste.
1\2 cup Vegetables like Peas, carrots, potatoes,
cauliflower, cabbage, tomatoes,
2 1\2 cups Water,
Urad Dal 2 tea spoon.
Cashew nuts n Peanuts fried, 1 tbsp, each,
Lemon juice 2 tsp, optional.
Method
Put water to boil, add the cut vegetables, except tomato.
Add little salt, cook until soft.
Put a pan to heat add oil, add mustard seeds, green chillies,
urad dal and chopped onion and fry until onions caramelise.
Now add semolina and cook until light brown color.
Also add the vegetables n water in which boiled, add salt.
Mix quickly to avoid lumps forming. The upma is done when all the water is absorbed by the rava, lastly add lemon juice n cut pieces of tomato.
Garnish with cashew nuts, ground nuts n coriander leaves.

THIS RECIPE HAS NO ONION OR GARLIC

 
NO FUSS ALOO MUTTER KI SUBZI
THIS RECIPE HAS NO ONION OR GARLIC
INGS:
5 Potatoes (boiled and cut,
1 cup boiled Pea, 1\2 tsp Sugar,
1 tbsp Cream(fresh) ,
TO BE GROUND INTO A PASTE
2 blanched Tomatoes,
1\2 cup curd,
2 green Chillies,
A small piece Ginger,
4 Almonds, 4 Kaju
1\2 tsp Cumin,
Turmeric pd,
1 tsp red Chilly pd
1 tsp Coriander pd,
1\2 tsp Garam masala
1\4 tsp Pav bhaji masala,
Salt to taste.
METHOD:
Grind all the above in a mixer grinder to get a fine paste.
Put a pan to heat, add some jeera (cumin seeds) and hing.
Now add the ground paste, some water ( 1cup) will be needed,
cover and simmer for 5-10 mins
At this step add the potatoes and peas, also add salt to taste.
Cover again for 5 mins,then add sugar and lastly cream.
Garnish with Coriander leaves.

Tasty Babycorns . .

 
SPICY STIR FRY BABYCORN
INGS:
250 gms Babycorn, cut in 2 inches long pieces,
Par boil the baycorn. Drain all the water.
Take 4 tbsp Cornflour with Water, Salt and Pepper make a batter.
Put oil to heat, dip each piece of babycorn in the batter.
Fry, until golden brown n spread on kitchen paper.
For the stir:
1 tbsp cut Green Chillies and ginger,
2 tbsp cut Garlic,cut Onion, Capsicum and Spring Onion,
1\2 cup Tomato Sauce, 3 tbsp Schezwan Sauce,
1\2 tsp Vinegar, 1 tsp Soya Sauce, Salt n Pepper,
If wish to have in gravy form then will need 3 tbsp Corn Flour
with Water.
Put a pan to heat add some oil, green chillies, ginger n garlic.
Saute, then add the onion, capsicum stir for few minutes, now add the babycorns, all the sauces n salt n pepper pd to taste.
If require gravy, then add the cornflour paste.
Serve hot with a garnish of spring onions.

Is it hard to prepare rice?

 
Is it hard to prepare rice?
Steamed rice is a simple dish but many people have trouble cooking it. The problem being too much rice or too much water.
The general proportion are two to one: two cups of water to one cup of rice.
The regular long grain white rice: The package says 1 cup of rice to 2 cups of water.
Most simple recipe to cook rice
1 part rice - 1 cup (250ml, 8.5 fl oz) is enough rice for three adults.
2 parts water, ¼ teaspoon salt, oil| ghee is optional.
Best Tip
When the long grain rice have cooked, meaning the water has cooked off.
After the water has cooked off, take the rice from heat, tease it up with a fork or a spoon, but do it carefully n lightly, so that cooked rice grains do not break.
Make Brown rice in a rice cooker, but it is true that it takes a bit longer and is tougher than normal white rice. So always add a bit more water than for white rice. Simple solution to any rice problem, a rice cooker. Just switch it on, then add rice, fill the the water, cover with it's lid n click the button on cook. The rice will cook to perfect. Rice cookers are wonderful if used correctly.
A rice cooker is a useful appliance that easily and effortlessly cooks rice to perfection on your counter top.
There is no worry about timing the cooking process or burning the rice.
Before you cook the rice, try letting it soak for 15 to 30 minutes.
Sauteing the rice in ghee or oil before cooking or steaming or boiling the rice is another way to keep the grains from becoming soggy.
When cooking rice the water ratio can be 1 ¾ parts water for 1 part of rice.
If the rice are soaked beforehand, use a little less water.
Especially for Biryani or pulao.
There are two ways to Rice preparations.
In the first method boil a lot of water, a pinch of salt and a few drops of oil, add the rice and when tender drain the excess water.
The second way of cooking rice is the absorption method, in which you put exactly the amount of water required to get the perfectly cooked rice.
The most standard measurement to cook rice is 1 ¾ to 2 parts water for one part of rice.
Always remember the universal rule for cooking steamed rice is that the proportion of water should be double that of the rice.

MOST IMPORTANT CONVERSIONS.

SOME IMPORTANT CONVERSIONS.

ONE CUP BUTTER IS EQUAL TO 250 GRAMS.

ONE CUP BISCUIT CRUMBS IS EQUAL TO 110 GRAMS.

ONE CUP BREAD CRUMBS SOFT IS EQUAL TO 60 GRAMS.

ONE CUP BREAD CRUMBS DRY IS EQUAL TO 125 GRAMS.

ONE CUP CHEESE GRATED IS EQUAL TO 125 GRAMS.

ONE CUP COCOA POWDER IS EQUAL TO 110 GRAMS.

ONE CUP CORN FLOUR IS EQUAL TO 125 GRAMS.

ONE CUP COCONUT FLAKES IS EQUAL TO 95 GRAMS.

ONE CUP FINE FLOUR IS EQUAL TO 125 GRAMS.

ONE CUP WHEAT FLOUR IS EQUAL TO 135 GRAMS.

ONE CUP RICE IS EQUAL TO 200 GRAMS.

ONE CUP CASTOR SUGAR IS EQUAL TO 220 GRAMS.

Saturday, January 21, 2012

WHAT IS A ‘SAUCE’ . . Schezwan Sauce recipe

WHAT IS A ‘SAUCE’
It is any preparation, liquid or semiliquid, eaten as a gravy or as a relish accompanying food. It could also be stewed fruit, often puréed and served as an accompaniment to meat, dessert, or other food, like the cranberry sauce. A sauce adds ‘piquance’ or zest to the food.
Tips : Select bright red chillies for a rich flavored sauce.
Schezwan sauce, the spicy Chinese sauce used in so many
Chinese preparations. It gives a unique taste to the Chinese Rice, Noodles and other dishes.
 

Schezwan Sauce recipe
Ingredients
12 to 14 whole Dry Kashmiri Red Chillies,
1 cup Water,
[ soaked in warm water] ,
2 Green Chillies Cut,
2 tbsp Chopped Garlic,
6 tbsp White Vinegar,
2 tsp Sugar,
2 tbsp Oil,
2 tbsp Celery Stalk Cut,
1 tsp Salt.
2 tsp Cornflour,
2 tbsp Water.
Method
Boil garlic [ 1 tbsp ] and red chillies in one cup water, for 5 minutes.
Drain water, now grind one green chilly, garlic [ 1tbsp ]
and the red chillies to a paste.
Heat oil in a heavy pan, add ginger, chopped garlic, chopped
green chilly, Also add celery, onions and stir till onions are transparent.
Now add paste n stir for 2-3 minutes. Mix cornflour n water.
Also add all remaining ingredients n stirring continuously.
Cook for 2-3 minutes, add salt, vinegar, sugar.
Stir till sauce is thick, store in a bottle.

Is it hard to prepare rice?


Is it hard to prepare rice?
Steamed rice is a simple dish but many people have trouble cooking it.  The problem being too much rice or too much water.
The general proportion are two to one: two cups of water to one cup of rice.  The regular long grain white rice: The package says 1 cup of rice to 2 cups of water.
Most simple recipe to cook rice
1 part rice - 1 cup (250ml, 8.5 fl oz) is enough rice for three adults.
2 parts water, ¼ teaspoon salt, oil| ghee is optional.
Best Tip
When the long grain rice have cooked, meaning the water has cooked off.
After the water has cooked off, take the rice from heat, tease it up with a fork or a spoon, but do it carefully n lightly, so that cooked rice grains do not break.
Make Brown rice in a rice cooker, but it is true that it takes a bit longer and is tougher than normal white rice. So always add a bit more water than for white rice. Simple solution to any rice problem, a rice cooker. Just switch it on, then add rice, fill the the water, cover with it's lid n click the button on cook. The rice will cook to perfect. Rice cookers are wonderful if used correctly.
A rice cooker is a useful appliance that easily and effortlessly cooks rice to perfection on your counter top.
There is no worry about timing the cooking process or burning the rice.
Before you cook the rice, try letting it soak for 15 to 30 minutes.
Sauteing the rice in ghee or oil before cooking or steaming or boiling the rice is another way to keep the grains from becoming soggy.
When cooking rice the water ratio can be 1 ¾ parts water for 1 part of rice. If the rice are soaked beforehand, use a little less water. Especially for Biryani or pulao.
There are two ways to Rice preparations.
In the first method boil a lot of water, a pinch of salt and a few drops of oil, add the rice and when tender drain the excess water.
The second way of cooking rice is the absorption method, in which you put exactly the amount of water required to get the perfectly cooked rice.
The most standard measurement to cook rice is 1 ¾ to 2 parts water for one part of rice.
Always remember the universal rule for cooking steamed rice is that the proportion of water should be double that of the rice.

Thursday, January 19, 2012

“the way to a man’s heart is through his stomach,” is it true?

Why do men love women who can cook?
Why do they prefer them over women who can’t?
Is it because we like to eat?
Yes. Is it because the cliché saying that, “the way to a man’s heart is through his stomach,”  is true?  Definitely.
Is it because a woman who can cook reminds them of their mom?
Sure. But at the core of all those truths lies something simpler,
men love women who can cook because it means that their family will be taken care of.
Who does not love food?
Food is the main requirement in man's life. It does not matter
if it is the basic requirement to keep alive, but it can be very special and addictive hobby.
Most people, generally, love food.
It is an ancient adage that says, "the way to a man's heart is through his stomach".
Men love home cooked food more than eating in a restaurant.
It is true that there are few men who don't love food, but this is exceptional.
This does put a lot of pressure on women, as they have to keep their husbands  happy.
What  if she is not a great cook, then the  pressure  is more to try to live up to that mark.
So for the not so good cooks, recipe books come to their rescue, by learning 2 cook step by step. The husbands will encourage them  to try again and again.
For those who are excellent cooks, they can keep trying new recipes and tempt their husbands to taste them. Soon you will realize that the magical outcome from those recipe books will have him falling for you, all over again.
 " Recipe books are made for the use and assistance of women. "
Feeding someone, as a gesture of affection or an attempt to win it. (Or both.)
The person doing the feeding may not even realize why they feel this desire to feed the other.
Is the Way to a Man's Heart Really Through His Stomach?
I still wonder whether or not the old adage is true:
the way to a man's or woman's  heart is through his or her stomach.
There's just something about eating together that creates intimacy.
But not 4 all  food was or even should be  the deciding factor
for a relationship.
"But the  truth is that  feeding a man does not claim his heart, but if you do it right, it can catch his attention.

So why become a vegetarian?

So why become a vegetarian?
Generally speaking a lot of research has been done which shows that a vegetarian diet once followed correctly can lead to a much healthier lifestyle. 
The top 5 reasons are; vegetarians have much lower cholesterol than meat eaters because their meals are typically lower in saturated fat; vegetarians have much lower blood pressure than non-vegetarians as there is a general reduction in sodium intake; less calcium is lost with a vegetarian diet which will in turn prevent osteoporosis, gallstones and kidney stones, this is
because consuming large amounts of animal protein (meat) encourages the loss of calcium from the bones quicker than that of plant foods; a vegetarian diet helps prevents cancer because they eat less fat and more fibre and because they have a high intake of vegetables or plants that contain cancer-fighting substances; an individual on a vegetarian diet have a
better chance of controlling diabetes because their meals are based largely on whole grain, fruit and vegetables with peas and beans which is a diet low in fat and sugar giving them control over their diabetes.
Try to change your eating habits to 'the vegetarian way'..
Start by eat vegetarian meal three days per week.
Make it interesting so include a new food into your vegetarian diet.
Try using  mushrooms, so that you are making replacements in your tried recipes.
There is an increase in awareness of the importance of healthy food, many people are also becoming vegetarian because it matches the kind of low fat, high fiber diet recommended
by dieticians and doctors.

Some Iron rich foods Vegetables n Fruits

Some Iron rich foods Vegetables:
Sweet Potato, Potatoes with jacket, Pumpkin, Bok choy,
Peas, Green Beans, Tomatoes, Broccoli, Turnip greens,
Mooli greens, Brinjal, Raw Banana, Banana stem…

Some Iron rich fruits:
Pumpkin seeds, Figs dried, dried Apricot,
Watermelon, Oranges, Apple,
anything that colors dark immediately on
cutting has plenty of iron in them…

Some lentils that are high on iron
Black eye beans, Lobia, Rajmah, Chana,
Soy foods, Tofu, Soybeans, Soy milk, some more
are Sesame seeds and oil.

Iron is a mineral . .

Iron is a mineral that is essential to human health, the human body. Human body's iron is contained in red blood cells. Iron is a mineral found in every cell of the body. Iron is considered an essential mineral because it is needed to make part of blood cells. Iron deficiency anemia is the most common type of anemia.
Iron is vital for carrying oxygen throughout the body through the hemoglobin in the blood. Leafy green vegetables are an excellent source of iron.
The main function of Iron is for the function and synthesis of hemoglobin, which transports oxygen through out the body.
Spinach is exceptionally high in iron. The most commonly found leafy greens in grocery stores are lettuce, kale, chard, collards, spinach, beat greens, carrot tops, cilantro, dandelion greens, and parsley.
Green leafy vegetables, when eaten raw, are some of the best plant-based sources of amino acids, the building blocks of protein.
Iron is essential to life because including humans and most bacterial species, because plants and animals all use iron.
Iron deficiency can be due to inadequate amounts of iron in the diet and body stores, or to insufficient numbers of blood cells.
The best sources of iron include: Dried beans, Dried fruits, Eggs (especially egg yolks), Iron-fortified cereals, Liver, Lean red meat (especially beef), Oysters, Poultry, dark red meat, Salmon, Tuna, Whole grains. Reasonable amounts of iron are also found in lamb, pork, and shellfish.
Iron from vegetables, fruits, grains, and supplements is harder for the body to absorb. These sources include: Dried fruits, prunes, raisins, apricots,Legumes, lima beans, soybeans, dried beans and peas, kidney beans, almonds, Vegetables, broccoli, spinach, kale, collards, asparagus, whole grains, wheat, millet, oats n brown rice.

ALL ABOUT A GARNISH . . .

ALL ABOUT A GARNISH . . .
A garnish is an item or substance used as a decoration or embellishment and often a flavor component on a prepared food dish or drink. It’s easy to make every food you serve look more exciting, just by selecting a good garnish.
Food garnishing is an art and can make your food items more attractive and appealing. Garnishes can be used to enhance the color of a dish and add a finishing touch.
A garnish makes food or drink items more visually appealing.
what a huge difference a proper garnish can do to a dish. The five senses are Sight, smell, taste, feel, sound. Two of the five senses are influenced by the garnish, the smell and taste are so closely related to a garnish n is extremely important.
A good garnish is the value added to a dish. A garnish is integral to the dish. The material that is used to garnish the food dishes should be relevant to the type of food, so select garnishing that looks natural and beautiful as well.
Variety of food items are used as garnish to enhance the beauty of cooked dishes.
Garnishes can be used to add impact to the food. For example, curled cucumber spirals are a popular garnish choice for salads. Potatoes are often sprinkled with parsley or chives for added contrast. Parsley is an excellent example of an old fashioned garnish.
It’s even more fun to choose garnishes for dessert as they’re as delicious as the dessert itself. For desert, ice cream sundaes are served with a cherry on top.

How food is plated and garnished affects how we think the food will taste.
There are many different types of cocktail garnishes like Lemon slices, cherries, carrot sticks, cocktail olives, shrimp, strawberries, and watermelon wedges are used as garnishes.
Heavy cream is drizzled on top of a soup. Tomato soup could be garnished with fresh basil and some shredded cheese.
Always add the garnish last, when about to serve the food. A crisp looking, garnish should be added to your food just before serving.
A garnish is simply decorative, but a condiment is used to add flavor to a particular food item. Examples of popular condiments include ketchup, mustard, barbecue sauce, ranch dressing, soy sauce, mayonnaise, and Tabasco sauce.
A food item which is served with garnish may be described as being garni, the French term for 'garnished'.
Food Presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
The arrangement and overall styling of food upon bringing it to the plate is termed plating.
A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor.

Tuesday, January 17, 2012

Healthy Urad Dal

 
Healthy Urad Dal
Ingredients:
1 cup Urad Dal,
1 Tomato puree,
2 tbsp Oil,
2 tbsp milk,
A pinch Asafoetida,
1\2 cup Water ,
1- 2 cloves of Garlic,
Ginger a piece,
1/2 tsp Cumin Seeds,
1 tsp Coriander Powder
1\4 tsp Turmeric Powder,
1\2 tsp Red Chili Powder,
Salt to taste
1 Onion finely sliced,
1 Green Chili cut.
1 tsp Lime Juice
1 tbsp Coriander leaves for garnish.
Method:
Soak the urad dal for an hour . Put a pressure cooker to heat and pour in the oil, also add cumin seeds, a pinch asafoetida. Now add turmeric pd, coriander pd and red chili pd. Add these with 2 tbsp of water. Now add the ginger and garlic and also add the soaked urad dal to the pressure cooker..
Before putting the lid, add water, milk and some salt.
Put the lid n close the cooker, allow 2 whistles, then take off the heat.
Put a pan to heat, add oil, add the cumin Seeds n add the cut onions and cook till they turn golden brown. Now add the cut green Chili and tomato puree.
Also add the pressured cooked dal. Add the dal, salt n lime juice.
Serve with a garnish of coriander leaves.

Dal Paratha with Aloo Pyaas Subzi

 
Dal Paratha with Aloo Pyaas Subzi
INGS
1 cup Wheat flour,
1\4 cup Split Moong dal, soaked,
1 tbsp oil,
1\2 tsp Red Chilly pd,
1\4 tsp Turmeric pd,
1\4 tsp Cumin seeds,
2 tbsp Curd,
Salt to taste.
Method
Soak the moong dal for few hours. Drain the dal.
Make a dough using the dal n rest of the ingredients.
Put a non stick tava to heat, take ball size of the dough.
Roll it as a paratha, put on the tava n use oil, cook until
golden brown.
ALOO PYAAS KE SABZI
INGS:
4 Potatoes, peeled and cut in half, then sliced,
2 Onion cut into big pieces,
2 tbsp oil, 1 tsp cumin seeds, 1 tsp red Chilly pd,
1\2 tsp Turmeric pd, 2 tbsp Coriander pd, 2 pinch hing,
1 tsp Garam masala, 1\4 tsp Mango pd (opt ),
Salt to taste and Coriander leaves for garnish.
METHOD:
Put a pan to heat add oil, cumin seeds and hing. Also add the cut potatoes and stir. Add salt and some turmeric pd, cover with a plate and cook on simmer with water on the lid. Cook for 5 mins then add the cut onion pieces. Also add red chilly pd, coriander pd, garam masala , if required some more turmeric pd and salt to taste. Again allow to cook for few mins and check by pressing one slice of potato if soft then its done. Now add mango pd and garnish with some cut coriander leaves. .
FRESH CARROT PICKLE
INGS:
1 Carrot,
3 Green Chilly,
4 Tbsp Oil,
Little Asafoetida,
4 Tbsp Readymade Pickle mix,
1 Tbsp Vinegar,
1\2 Tsp Red Chilly powder,
1 Tsp Turmeric powder,
Salt to taste.
METHOD :
Wash carrot and green chillies, peel the carrot and cut into round slices. Make pieces of green chilly also sprinkle salt and turmeric powder and leave it for half an hour. Then drain the water and put a pan to heat add oil, asafoetida powder, when the oil looks like ‘smoking’ point take it off the heat.Wait 4 few mins.
Now add carrot and chilly, ready pickle mix and vinegar.
Check salt and add red chilly powder. Store in glass bottle.

WANT TIPS, TIPS . . .

TIPS, TIPS . . .
Eat lots of Pineapple, it has an enzyme that cleans the mouth.
Garlic kept in water will peel off easily.
Rice absorbs twice the volume of water on cooking.
When baking a cake, sprinkle some sugar on the top before putting it in the oven to get a crisp top.

RECIPE 4 POTATO N CORN CHOWDER

Chowder is comfort food . .
Chowder is a rich and creamy soup full of chunks of ingredients that almost make it like a stew. The ingredients like seafood, vegetables and cream. France calls this chowder soup "Chaudiere" which is the name of the pot it is cooked in.
Chowder doesn't always have to include seafood. It's be all kinds of vegetable or meat chowders came into existence because the cook was just using up whatever ingredients he or she had lying around the kitchen. 
 

RECIPE 4 POTATO N CORN CHOWDER
A Soup full of flavor . . .
Ingredients
1 cup peeled and cut potatoes,
1 cup fresh sweet corn kernels,
1\4 cup celery stalk chopped,
2 tbsp chopped onion,
salt n pepper to taste,
2 tbsp butter,
1 cup milk,
2 tbsp all purpose flour,
2 tbsp grated Cheddar cheese.
Method
Put water to biol, add cut potatoes, celery, onion, and corn with salt.
Allow to a boil, reduce heat and simmer 15 minutes.
Put a pan to heat butter, milk and flour, stir constantly until smooth and thick.
Now add it to the cooked vegetables. Stir well, add cheese, salt n pepper powder. Serve hot. Serve with bread sticks, if desired.

What is Melba Sauce?

 
What is Melba Sauce?
Melba Sauce is a combination of pureed and strained fresh black and red raspberries. This sauce has a wonderful raspberry flavor and a rich, dark color.
It is pureed and strained fresh raspberries, red currant jelly, sugar and cornstarch. It's used to adorn the dessert peach Melba but can also top ice creams, fruits, pound cakes and puddings.
This can be used as toppings with ice cream, and to garnish gourmet desserts like Black Forest Cake or poached pears.Serve the sauce as Peach Melba or top it on ice cream or fruit or use to flavor milk shakes and sodas. The sauce is sweet and fruity in taste. The Melba sauce will be thick and have a strong berry flavor that is the perfect accompaniment for many different desserts. It may also be served with ice cream, mousses, sweet pies and tarts, or pancakes/crepes.

Thursday, January 12, 2012

The Goda Masala

 
Maharashtrian Goda Masala in Maharashtrian cooking is the base for most Maharashtrian curries and dals also called aamti in Marathi.
Goda Masala the aromatic mixture of spices which is basically a Marathi Indian spice powder. It is a typical and used in most of the recipes that originate from the state of Maharashtra. Every family from Maharashtra have their own recipe.
When the spices are roasted in oil, until they become darker color then ground, is so called 'Kaala Masala', 'Kaala' means black in Marathi. Region to region the preparation may differ, so at times in making of Kala masala Onions are browned in oil as well as ginger n garlic. Make this powder| masala in small quantity, so that one can finish when it is still fresh. The use of coconut in masala will give out an oily smell, if kept for long.
A spoon of this masala if added to any dish, brightens the whole dish, also gives fragrance n taste. Store in air tight container.
A RECIPE TO MAKE THIS MASALA.
Require Coriander seeds, Cumin seeds, Whole Red Chillies, White Sesame seeds, Cloves, Cardamom, Cinnamon sticks, Black peppercorns, Bay leaf, Dessicated Coconut.
Also will need to add Asafoetida, Turmeric powder, Chilli powder N Salt.
Oil is neede to roast the masala.
In a pan add oil and put to heat, add all the spices. Now fry the spices, until dark color. Take it off the heat, spread on a plate, and sprinkle the turmeric powder, salt and asafoetida. Allow to cool. Now put in a mixer jar and grind to a powder. Store in air tight container.

Khichiya Papad

 
Khichiya Papad are liked and eaten by large mass because its tasty n crunchy. Process of khichiya papad. 1 cup of rice flour n 1 ½ cups of water. Boil the water. Add all the masalas, like cumin seeds, ajwain seeds, sesame seeds, papad khar | soda bi carb, chilli paste n salt to the boiling water.
Allow to boil for some time. Also add the rice flour to boiling water. Stir well. Steam the dough by spreading the dough in a thali and then put the thali in a steamer.
Once steamed, when slightly warm, knead like a dough.
Take ball size of the dough, roll it, between two plastic sheets on which oil is applied. Put the rolled khichiya papad to dry in the sun on a cloth| bedsheet.
The mouth watering Gujarati style Khichu can be homemade n nutritious. Rice Khichu is made from rice flour, it is eaten hot, when it is soft. If it made from Jowar flour, it is ' Jowar Khichu '.

Do u feel the deep-fried foods can be replaced with Oven fried

Do u feel the deep-fried foods can be replaced by doing in your oven or in your nonstick frying pan with a little bit of oil.?
It's the best way probably to get the crispiness and golden exterior of a fried food but with a lot less oil.?
For doing so one will still need to coat the food with some fat, it could be olive oil or butter but what will be used will be smaller amount to get some browning and crispiness on the surface.
oven-frying technique gives a crisp, seasoned exterior and moist, tender interior without all the fat and calories of deep-frying. For this technique, we have to coat the food in a light breading, spray it with oil and bake it.
Oven fried Potato Chips . . .
Heat oven to 180C - 200C . Peel the potatoes and cut them into long stripes n the width of your finger is ideal. Place all the cut chips on a baking tray and toss with oil and salt. Arrange all in a single layer. Bake for 40 mins, flipping the side once. When done they should be golden brown and crisp.
Serve hot with tomato sauce or a dip of your choice.
The Oven fried Chips are so easy and so delicious.

Chikki is an Indian sweet snack

 
Chikki is an Indian sweet snack that originated in the area of Maharashtra.  Chikki is a traditional ready-to-eat Indian sweet made usually from groundnuts and jaggery. Each chikki is named depending upon the ingredients used. Usually, ingredients such as puffed/roasted bengal gram, sesame, puffed rice, beaten rice, and Khobara(desiccated coconut) are used.
Special chikkis are made out of cashews, almonds, and pistachios.
The process of chikki making is a simple process. It involves creating syrup from jaggery by mixing it with water and heating it, then adding the ghee or butter. The nuts are skinned, if necessary, and added to the syrup to be coated. The entire mixture is poured onto a surface, where it is rolled out into a sheet and cut into squares.
‘Chikki’ refers to a sugary sweet, hardened and nut-laden jaggery preparation. Originally named ‘Guddani’, Chikki was the brainchild of a man named Bhimraj Agarwal. The story dates back over 100 years, when the railway lines were being laid across Lonavala’s mountainous terrain. Agarwal began selling this jaggery mixture to the labourers as a source of energy. In this manner, Maganlal Chikki, Lonavala’s oldest chikki manufacturer, was established. Lonavala is best known as the Mecca of chikki lovers.
Try to use the special variety of jaggery which is available at some grocery stores that is used in the making of chikkis, it is dark brown in color.
Makar Sankranti marks the transition of the Sun into Makara rashi (Capricorn) on its celestial path. Makar Sankranti is the day when the glorious Sun-God begins its ascendancy and entry into the Northern Hemisphere. Uttarayana is festival is celebrated on January the 14 or the 15. People fly kites from their rooftops in celebration of the festival.
On the day of Makar sankranti, people enjoy Uttarayan by making n having Undhiyu (mixed winter vegetable) and chikkis made from til (sesame), peanuts and jaggery) are the special festival recipes had on this day.

TIPS . . . INFO . . .

 
TIPS . . . INFO . . .
If making Banana chips, use a potato peeler then will get thin n long chips.
If a little hot oil n half cut Onion is applied on new utensils it will help to avoid them from burning while cooking.
Herbal tea helps digestion.
Try 2 eat small meals frequently.
Try using Coriander leaves in daily cooking as it stimulates, strengthens n helps digestion.
Include ginger as it is a remedy 4 cold n cough, reduces morning sickness, also helps digestion.
Haldi, Turmeric is an antiseptic, lowers cholesterol, prevents heart problems and accelerates metabolism helps burn fat.

Monday, January 9, 2012

A fritter

A fritter is any kind of food coated in batter and deep fried.
"Fritters", which means a food item, such as a slice of potato, a pineapple ring, an apple ring or chunks, or some mushy peas, fried in batter. Hence: "potato fritter", "pineapple fritter", "apple fritter", "pea fritter", so on.
A fritter can be very crispy. So the fritter is one of the tastier and most popular foods in many parts of the world.

Bread Dahi Vadas

 
Bread Dahi Vadas
Quick, easily available stuff, when sudden guest come.
Good, easy 2 make 4 a party.
Ings
3 Bread slices, cut in round shape,
1 Cup Dahi,[ Curd or Yoghurt},
1Tbsp Green Chutney,
1 Tbsp Sweet Tamarind Chutney,
1 Tsp Sugar,
Salt, Black salt, Pepper powder, Red chilly powder,
Cumin powder to taste.
1 Cup Water to soak the vadas with little salt n red chilly pd.

Method
Take the dahi n beat it well n until smooth, add salt, red chilly
powder, pepper powder, cumin powder, sugar, black salt.
Keep this to chill in the fridge.
Keep the green n sweet chutney also ready.
Cut round pieces out of each bread slices.
Use a katori, generally found in each home.
Put all to fry the round pieces of bread.
Keep them aside, when to serve soak fried bread pieces,
one by one and squeeze out water. Do it lightly as the bread
becomes very soft.
Arrange the bread pieces on a plate, pour the chilled dahi,
sprinkle the chutneys, also red chilly pd n cumin pd.
Garnish with few coriander leaves.

Saturday, January 7, 2012

Carrot | Gajar Halwa, a quick recipe

 
Gajar Halwa is one of the most popular traditional Indian desserts. Gajar Halwa is made from fresh carrots and cooked in milk and ghee and garnished with nuts. Gajar Halwa is very popular in Indian households and is considered tasty and easy to prepare dessert. In India, carrots are available in orange color and also reddish color. Khoya or condensed milk or cream if added then makes the halwa richer and yummy.
Carrot | Gajar Halwa
INGS
3-4 fresh grated carrots, 2 tbsp ghee, 4 tbsp milk, 2 tbsp cream,
8 peda, penda instead of khoya (thickened milk),1-2 almonds blanched and slivered.
METHOD
Wash and grate the carrots. Finely Slice the nuts.
Put a pan to heat add ghee and once it melts add the grated carrot, stir until the carrots turn a to dark orange color. Allow all moisture to evaporate. Now add cream, milk n grated peda| penda. Stir until ghee appears or the mixture leaves the sides of the pan.
Keep a greased plate ready, pour the carrot halwa.
Allow to cool. Garnish with slivered almonds.

Chinese Dim sum?

Chinese Dim sum?
Literally meaning "to touch your heart," dim sum consists of a variety of dumplings, steamed ones. Many of the dishes are either steamed or deep-fried. Deep-fried include mini spring rolls and Wu Gok. Dim sum is served throughout China.
Dim sum is a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates.

The lip smacking Candied Orange Peels

 
The lip smacking Candied Orange Peels
Orange, lemon, or grapefruit peel can be candied ...
Many citrus fruits like oranges, lemons, limes, and grapefruits all can be candied.
Candied orange zest/rind is the orange part of the orange peel boiled and candied in a heavy syrup.
Follow few simple steps 2 get homemade candied peels.
Start by using a knife or a citrus peeler to score the peel off the orange into quarters. Peel the oranges carefully, trying to keep the peels intact.
Remove the bitter white pith that is underside of the peels.
Now cut the peels into long, thin strips.
Take one cup water n half a cup sugar, put to heat. Stir to dissolve the sugar, until the sugar boils for 5 minutes.
Now add the strips of peel and turn the heat to low, cook until the sugar syrup reduces n coats the peels. Do not stir.
Take the pan off the heat and allow it to cool.
Drain the extra syrup. On a plate spread few spoons sugar and roll | coat all the peels in it.
Preheat the oven to 200 degrees [warm oven ], line the baking tray with aluminum foil. Arrange all the peels on the tray n put into the oven.
Check in between.
Candied citrus peel makes a delicious snack by itself, or dipped in chocolate. It is also an excellent ingredient in many candy making and baking recipes.
Store in an airtight | plastic container, and keep it in a dry place.

Roasting is a cooking method . . .

Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting can cause caramelization or Maillard browning of the surface of the food. Now, most of us do our roasting in a conventional or convection oven. A low-temperature oven, 95 °C to 160 °C (200 °F to 325 °F), is best when cooking with large cuts of meat, turkey and whole chickens.
A high temperature roasting is to brown the outside of the food.
Warm oven 275°F is 140°C n 300°F is 150°C called Slow Cooking.
Moderate oven is 325°F is 170°C n 350°F is at 180°C.
Dry Roasting is a process by which heat is applied to dry foodstuffs without the use of oil or water. Roasting is a simple way to prepare meat and vegetables.
Roasting is different from steaming or braising because you don’t want to add moisture to the food. In roasting, the food is cooked from the outside in, and the heat surrounds the food.
Roasting is a good cooking method for large n tender cuts of beef, pork or lamb. It’s also a great way to cook poultry and fish. One can roast vegetables like the starchy root vegetables. You can roast firm fruits, like apples, pears and tomatoes,
also.
A SIMPLE ROASTED VEGETABLE RECIPE . . .
1O Baby Potatoes, cut in half n unpeeled,
1 Carrot, cut in large pieces,
1 Onion, cut in large pieces,
1 Green Pepper, cut in large pieces,
2 tbsp Olive oil or vegetable oil,
1 tbsp. chopped fresh cut Garlic,
1 tsp Dried Oregano,
Salt and Pepper powder to taste.
Wash the vegetables n cut potatoes, carrot, onion n pepper into 1 inch pieces. Toss vegetables with oil, garlic and herbs. Also add salt n pepper powder.
Preheat oven to 350 degrees F, 350°F is at 180°C.
Place vegetables on a very large piece of foil. Put in oven, until vegetables are tender.

Wednesday, January 4, 2012

The Grand Opulence Sundae . . .

 
The Grand Opulence Sundae . . .
New York's Serendipity restaurant created a "Grand Opulence" sundae on its 50th anniversary. At Serendipity in New York City, you can rub shoulders with celebrities while enjoying gourmet burgers.
This luxury worth $1000 marks all gold. But Boing Boing report that the most expensive ingredients went into the making of this most expensive sundae.
'We produced the Grand Opulence to celebrate our 50th anniversary in 2005,' said Joe Calderone. 'All profits from this dessert would go to children's charities in New York.
The base of this dessert contained 5 generous scoops of the premium Vanilla ice-cream made with a blend of Tahitian Vanilla beans and Madagascar Vanilla. The scoops are decked-up with 23k edible gold and imagine the garnish; you will know that it has adhered to the purpose of a garnish. The sundae is garnished with the extra-bitter Italian Amedei Porceleana and the gourmet Chuao Chocolate; candied fruits from Paris; truffles, Marzipan cherries and gold dragets.

World's Most Expensive Ice Cream . . .
We all do love ice cream for sure! But not every ice cream we love is affordable like this $1,000 ice cream sundae called the Grand Opulence Sundae from Serendipity of New York City. Apparently this ice cream is the “world’s most expensive sundae.”
The opulent sundae is made with five scoops of Tahitian vanilla bean ice cream that has been infused with Madagascar vanilla and topped with a 24K gold leaf treat.
The world's most expensive chocolate called Amedei Porceleana covers the sundae which also has chunks of a rare chocolate called Chuao. The flavor doesn't stop there, and also includes exotic fruits, truffles, Marzipan cherries and salt-free American Golden caviar. This luxurious sundae is enough to make your taste buds go crazy!
The Grand Opulence Sundae. At $1,000, it is considered the most expensive ice cream treat in the world.
It would be impossible to justify eating anything as costly as this.

Peda, Pheda or Pera

 
Peda, Pheda or Pera
Pedas are an all time favorite sweet. Pedas are like soft milk fudge. Pedas are grainy texture made with milk and sugar, flavored with cardamom.
Peda is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoya, sugar and traditional flavorings, like cardamom seeds, pistachio, or other nuts and saffron. The color varies from a creamy white to a caramel color.
Khoya . . .
khoya is a milk food widely used in the Pakistani and Indian cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan.
Khoya is used as the base for a wide variety of Indian sweets.
khoya gives a rich flavor to any dish when added.
Bring the Milk to boil in a heavy bottom saucepan.
For the khoya reduce the heat and continue cooking at simmering point. Keep stirring so that milk does not stick to the base of the pan. As milk gets thicker stir more vigorously.
The khoya is cooked when the milk is reduced to a thick, dry lump. If sugar and cardamom powder are added into the khoya and kneaded for a minute until it looks like a soft dough.
TIP : When the khoya is hot, mix the sugar n make pedas, which will be tasty and soft.
If lemon juice is added after the milk has boiled & the milk coagulates. This type of khoya is ideally used for Burfi.

Tuesday, January 3, 2012

Béchamel sauce also known as white sauce . . .

 
Béchamel sauce also known as white sauce . . .
White sauce, also known as Bechamel, is used in a variety of dishes and is the base for many sauces.
Follow a basic recipe. See the few steps .. . .
Melt the butter in a saucepan, add the flour, salt and pepper. Gradually add the milk constantly stirring as you add it. Stir over medium heat until the mixture thicken.
Put a heavy pan, add 2 tablespoons of butter over low heat.
Now add 2 tablespoons of flour into the melted butter.
Also add salt n pepper powder to taste.
Stir for 4 to 5 minutes. Before the flour turns brown,{ Do not brown.}
Slowly add 1 cup of milk, stirring constantly. Continue cooking slowly until smooth and thickened.
If wish a thin white sauce, then use 1 tablespoon of butter and
1 tablespoon of flour. The thin white sauce is generally used in creamy type of soups.
For a thicker white sauce, use 3 tablespoons of butter and
3 tablespoons of flour. A thick white sauce is used in soufflés.
For heavy white sauce, 4 tbsp of butter and 4 tablespoons of flour.
A Heavy white sauce is used as a binder for croquettes.
Remember few Tips, while making white sauce . . .
Season the sauce with salt and pepper powder.
The thickness of the final sauce depends on the proportions
of milk and flour.
You are cooking the flour in this recipe, so light brown color is good.
It is important to cook out the taste of the flour, when making this sauce.
If wish to flavor the sauce, add a bay leaf, a blade of mace, whole black peppercorns, a slice of onion, and a few chopped parsley stalks.
Make the standard Béchamel | White sauce, after adding the milk to the white sauce, also add 1 small onion and 3 cloves, a bay leaf, and grated nutmeg.
Try using a stock, cream, or a combination in place of the milk.
Try 2 add flavor by seasoning with celery, salt, nutmeg, few drops of lemon juice, onion juice, or chopped chives or parsley .
Make a cheesy sauce, then add grated cheese.
For rich n creamy one add add fresh cream.
Make a ' Mushroom sauce ', then add finely chopped sauted mushrooms..

Pumpkin full of goodness. Kaddu the Red pumpkin

 
Pumpkin full of goodness. Kaddu the Red pumpkin
A pumpkin is a gourd-like having a thick, orange or yellow shell, creased from the stem to the bottom, containing the seeds and pulp. Pumpkins grow as a gourd from a trailing vine of the genus Cucurbita Cucurbitaceae.
Pumpkins are a squash-like fruit that range in size. The pumpkin may have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BC, were found in Mexico. Pumpkins and other squashes are native to North and Central America.
Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers.
Did You Know the pumpkin is full of vitamins, minerals, fiber, and antioxidants.
In the United States and Canada, pumpkin is a popular Halloween and Thanksgiving staple. Homemade pumpkin purée can used in many ways.
When ripe, the pumpkin can be boiled, baked, steamed, or roasted n can be eaten mashed or made into soups and purees. Often, it is made into pies. The seeds are often roasted and eaten as a snack.
In the Middle East, pumpkin is used for sweet dishes, a sweet delicacy called halawa yaqtin. In South Asian countries such as India, pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa.
Pumpkin is used to make sambar in Udupi cuisine. In China, the leaves of the pumpkin plant are consumed as a cooked vegetable or in soups.
In Australia and New Zealand, pumpkin is often roasted with other vegetables.
In Japan, small pumpkins are served in savory dishes, including tempura.
In Myanmar, pumpkins are used in both cooking and desserts (candied).
The seeds are a popular sunflower seed substitute.
Pumpkins are commonly carved into decorative lanterns called jack-o'-lanterns for the Halloween season in North America.
Not only is pumpkin full of vitamin A and antioxidant carotenoids, and it’s a good source of vitamins C, K, and E, and lots of minerals, also magnesium, potassium, and iron.
A pumpkin will store for a long time in a cool dry place.

Sapodilla or Sapota or chickoo,

 
Sapodilla or Sapota or chickoo, a delicious tropical fruit rich in vitamins, minerals and health benefiting anti-oxidant tannins. The fruit is soft with a easily digestible pulp. When eaten gives energy and revitalizes the body instantly. The fruit is a berry, round or oval in shape. Sapota fruit is brown in color.
The chickoo fruit is also known as sapodilla or Manilkara Zapota.
It is believed that chickoo is a native of Mexico.
Sapodilla is rich in dietary fiber, the fruit has antioxidant, anti-inflammatory, antiviral, anti-bacterial, and anti-parasitic effects. Also good source of minerals like potassium, copper, iron and vitamins.
Sapodilla is also good for the eyes because of high Vitamin A content.
Chickoo, the cute fruit is sweet because of the fructose n sucrose that it has making it a energy booster.
It has lots of fiber which help avoid constipation. It gives the body immunity n good for skin n hair.

Make a healthy Chickoo milk shake which all will love it.
INGS
1 Chickoo, cut into pieces,
1 cup Chilled Milk,
1 Scoop Vanilla Ice cream,
4-5 Ice cubes,
1 tsp Sugar.
METHOD
Put all the ingredients in a mixer jar, churn for some time.
Serve chilled.

Sunday, January 1, 2012

A happy New Year! wishes 2 all

 
A happy New Year!
Year's end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us. ~Hal Borland
New Year's Day is every man's birthday. ~Charles Lamb
Cheers to a new year and another chance for us to get it right. ~Oprah Winfrey
 
°*”˜˜”*°•.¸☆ ★ ☆¸.•°*”˜˜”*°•.¸☆
╔╗╔╦══╦═╦═╦╗╔╗ ★ ★ ★
║╚╝║══║═║═║╚╝║ ☆¸.•°*”˜˜”*°•.¸☆
║╔╗║╔╗║╔╣╔╩╗╔╝ ♥ NEW YEAR ♥ 2012 !!
╚╝╚╩╝╚╩╝╚╝═╚╝ ¥☆★☆★☆¥ ★☆
Fresh Air....
Fresh Idea....
Fresh Talent....
Fresh Energy....
I wish U to have a .....
Sweetest Sunday,
Marvellous Monday,
Tasty Tuesday,
Wonderful Wednesday,
Thankful Thursday,
Friendly Friday,
Successful Saturday.
Have a great Year.
" HAPPY NEW YEAR "
Blooming Flowers
Sparkling Crackers
Colorful Night
Sweetest Bite
Smiling Faces
Delicious Dishes
Only Luv, No Fear
2012 is finally here
Let’s Welcome the New Year.
@@Happy New Year@@
 

Pomegranate juice ... Healthy n hearty juice

 
Health benefits of drinking Pomegranate juice . . .
Studies show pomegranate juice destroys breast cancer cells while leaving healthy cells alone. Also helps fights the development of lung cancer.
Lowers Cholesterol, Lowers Blood Pressure, Promotes Heart Health.
A glass of the juice will improve the blood flow to the heart, so also called 'tonic'
for the heart. It has Vit A, C, E and Folic acid.
It is the oldest fruit and it is considered as a symbol of fertility, death, and eternity.
This fruit's pulp is the main ingredient of ' grenadine' syrup which is used in cocktails, soft drinks, jams n sweets.
Healthy n hearty juice
Pomegranate, Pineapple, Grapes ...
Ings
1\4 cup Fresh Pomogranate seeds,
1\4 cup Black Grapes,
4-5 tbsp Cut pieces of Pineapple,
1 tsp Honey opt,
4-5 sprinkle of Roasted Cumin powder
and Chaat masala,
4-5 Ice cubes,
1\4 cup Jeera Soda.
METHOD
Cut the fruits and put in a mixer grinder, add ice,
soda, cumin powder, honey, chaat masala.
Strain the juice, serve chilled with a garnish n
sprinkle of cumin powder n tasty chaat masala.

American corn cheese balls . . . party foods ..

 
American corn cheese balls . . .
Party foods . . . a starter...
A party starter
Ings Make the balls . . .
1 cup Boiled Corn, coarsely ground,
1\2 cup Grated cheese,
2 tbsp Corn flour,
2 tbsp Bread crumbs,
1 Green Chilly, cut,
1 Potato, Boiled n grated,
1\2 tsp Garlic, Grated,
Salt n Pepper powder to taste.

Half cup Bread crumbs to roll the balls.
Oil to fry.
Tooth picks to serve.
Tomato Sauce to serve.
Method. . .
Mix together all the ingredients needed to make the balls.
Roll the balls in bread crumbs.
Put oil to heat, fry the balls, until golden brown in color.
Pierce a tooth pick in each, serve with tomato sauce or a nice dip.
 
Pineapple cheesy dip . . . 4 the party starter . ..
This dip is good with potato chips and any starter one wishes to serve. A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor and/or texture to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood, potato chips, tortilla chips, and falafel.
Pineapple cheesy dip . . .
Ings
2tbsp pineapple, cut into very small pieces,
2 tbsp cabbage cut finely,
2tbsp cheese grated or a cheese spread,
4 tbsp mayonnaise,
1 tsp tomato sauce,
1 tsp red|green chilly sauce,
salt n pepper powder to taste.
Method
Mix all the ingredients well n put in fridge to chill.
Serve with a starter of your choice.