Thursday, January 31, 2013

What is a sizzling Brownie?

What is a sizzling Brownie?
The brownies were served on sizzling hot tandoor plates
 (hence the name) with vanilla ice cream on the side and a drizzle of hot chocolate.

1 Slice of Vanilla Ice Cream,
1 Piece of Chocolate Brownie or
Chocolate Cake piece,
2Tbsp Chocolate Sauce,
2 Tbsp Crushed Peanut Chikki,
( use praline if available),
Garnish: 8 Chocolate Chips Biscuits,
Vanilla Ice Cream, Chocolate Icing,
Silver balls.
Make biscuit sandwich for the side garnish:
Take two chocolate chips biscuit and in between
the two biscuits, apply vanilla ice cream.
Put in freezer section of the fridge to set.
After an hour top the sandwich biscuit with some chocolate icing in the center.
Sprinkle few silver balls.
Make a quick butter icing by mixing 1tbsp icing sugar,
1tbsp butter, 1\2tbsp cocoa pd and a drop vanilla essence.
On a plate in the center place a slice of vanilla ice cream.
On this a piece of brownie, pour the chocolate sauce and the crushed praline or crushed chikki.
For the final garnish place the sandwich biscuits and sprinkle some grated chocolate.
Make praline :
Put a pan to heat, add sugar (1-2 tbsp sugar), in this add 1-2 almonds and cashew nuts.
Stir until sugar melts and starts to caramelise.
Set it on a greased surface, crush and use.

what does Paleo mean?

what does Paleo mean?
Paleo does not consists of dairy,legumes,seeds,grains, oats, rice, barley, rye, millet, sorghum,soy, starchy vegetables such as potatoes, corn, peas, legumes such as peanuts, beans, and etc, and anything after agricultural era came along (no man made foods), no processed meats/canned vegetables/fruits/no sugars and etc. Paleo consists of any kind of grass-fed meat, fish, organic oils, organic nuts, and organic seasonings, organic fruits/vegetables.

DID U KNOW? ? ? Hot coffee is

Hot coffee is
brewed from coffee beans, the most popular varieties being from the Arabica and Robusta coffee plants.
You might drink plain black coffee, a cappuccino, a latte, a mocha, an espresso or one of the many other types.
1 An Affogato in Italian for "drowned" is a coffee based beverage or dessert. "Affogato style", which refers to the act of topping a drink or dessert with espresso, may also incorporate caramel sauce or chocolate sauce.
2 Caffè Americano or simply Americano is a style of coffee prepared by adding hot water to espresso. The strength of an Americano varies with the number of shots of espresso added.
3 A café au lait is traditionally the french way of preparing 'coffee with milk' both at home and in Cafés in Europe.
4 Caffè latte is a latte in a portion of espresso and steamed milk, generally in a 2:1 ratio of milk to espresso, with a little foam on top. It was popularized by large coffee chains such as Starbucks.
5 Caffè Marocchino is made from espresso, steamed milk, and a dusting of cocoa powder, similar to the espressino.
6 A café mocha is a variant of a caffè latte. Like a latte, it is typically one third espresso and two thirds steamed milk, but a portion of chocolate is added, typically in the form of a chocolate syrup.
7 A Cafe Zorro is a double espresso, to which hot water is added to 1:1 ratio.
8 Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. A cappuccino differs from a caffè latte in that it is prepared with much less steamed or textured milk than the caffè latte with espresso and milk/foam.
9 Espressino is made from espresso, steamed milk, and cocoa powder, similar to the Marocchino.
10 Irish coffee is coffee combined with whiskey and cream, often further sweetened with sugar. Also available as a flavor of ice cream.
11 A liqueur coffee, as its name suggests, is a coffee brew with a 25 ml shot of liqueur.
12 Espresso is black strong coffee.

A shot glass is a

A shot glass is a small glass designed to hold or measure spirits or liquor, which is either drunk straight from the glass ("a shot") or poured into a cocktail.
Now a days juice, paani pori n milkshakes when served in a single glass are called shots.
After a meal a paan flavored milkshake is called a paan shot.
Catch this recipe n serve in a single serve glass, see what your guest have to say.


2 Calcutta Paan Leaves (Betel leaves)
4 cups of chilled Milk (with out cream)
2 tbsp Gulkand,
4 tbsp Sugar,
4 tbsp Water,
2 scoops Vanilla Ice cream,
Crushed Ice.
Paan Syrup; Wash and cut paan leaves, grind in mixer with sugar
and 2 Tbsp of water. Sieve| strain and keep aside.
To make Milkshake: In mixer jar pour milk, paan syrup, gulkand,
crushed ice and some ice cream. Blend well.
To serve the milkshake: Pour the milkshake in a single serve glass
n call it ' paan shots'... Serve chilled.


Single shot ' Pineapple Fire n Ice'
1\2 cup Pineapple juice[ fresh},
2 tbsp Fresh Mint| Pudina juice,
2 tbsp Fresh Ginger juice,
Ice cubes,
Few Mint leaves,
Sugar is optional.
Cut pineapple pieces, add 10 mint| pudina leaves
and cut pieces of ginger, take in a mixer jar.
Sugar is optional. Grind all so that blend well.
Strain this and put to chill in the fridge.
Serve chilled with ice if needed in a single
serve glass with 1-2 mint leaves as garnish.
Make juice of pineapple.
Make juice of ginger, which can be done by
grating. Or use ginger flavor soda.
Make mint paste.
Mix all three in proportion, chill n serve.

Roasted almonds

In an Oven one can also toast any kind of nut in an hot oven.
Preheat an oven to 350-425 .
Place your nuts on a baking sheet and bake for a few minutes, watch them carefully.
Oven toasted nuts are a bit slower than stove top toasted nuts, but will be more uniformly browned without needing the use of oil.
The salted and the freshly roasted almonds are very popular. 

Roasted almonds make a great snack or appetizer.
Make them in simple steps..
Wash the almonds and drain them.
Preheat the oven to 200 degree centigrade.
In a bowl mix the almonds, sprinkle some oil and salt.
Spread on a baking tray and put in the oven for 10 minutes.

Make the sweet almonds by roasting in an oven.
Remove and sprinkle with sugar to coat.
Allow to cool completely before storing in a jar also can add salt if one wants to.
One can roast almonds with spices.
Like spices such as ground cumin, coriander, black pepper, cinnamon, chilly powder 

and salt before roasting.
Or also toss them in a blend of honey, sugar, salt, water and olive oil.
Almonds have their natural oil and so do not need to be coated or mixed with any type of oil before roasting.
Substitute roasted almonds for peanuts.
Almonds are among the healthiest nuts.
Almonds are a nutritional superpower: magnesium, calcium, fiber, vitamin B, folate, phosphorous and protein.
Always remember to preheat oven to 325°F.
Mix all ingredients together in a bowl in a single layer.
Line the baking tray with a parchment paper or foil
Roast almond with a masala of your choice until lightly toasted and skins are just beginning to split almost 15 to 20 minutes.
Allow to cool.
One can mix a masala of sugar, salt, cumin, paprika, a bit of cayenne pepper or Chinese five spice powder.

Baked Beans Starter

Baked Beans Starter
For the finger starter
2 Slices of Bread [ sides cut ] toasted,
2 Tbsp Cheese grated,
2 Tbsp Onion cut into small slices, 
2 Tbsp Tomato cut into small slices,
8 Pieces French fries.
Make baked beans this way..
5 Tbsp Tinned Baked beans,
1 - 2 Drops Tabasco sauce,
1 Tsp Tomato sauce,
2 Tbsp Onion cut finely,
1 Tsp Oil or Butter,
1\2 Tsp Garlic grated,
A Pinch of Ajwain seeds,
Salt, Sugar and Pepper powder to taste.
Put a pan to heat add the oil, grated garlic and cut
onion. Saute the onion for few seconds on low heat until
soft. Now add the tinned baked beans, both the sauces,
sugar, salt and pepper powder to taste.
Assemble the finger starter..
Cut the sides of 2 bread slices.
Toast them in toaster or non stick tava.
Cut each slice into 4 pieces.
On each small piece put one tsp of the baked beans.
On this a small slice of onion.
On this add a small slice of tomato n top it with grated
Lastly on top put one french fries with a sprinkle of salt
and pepper powder.
Serve as a party starter.

The most traditional Gujarati vegetable enjoyed by all ...

The most traditional Gujarati vegetable enjoyed by all ...
Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Gujarat, India. The name of this dish comes from the Gujarati words "matlu" meaning earthen pot and "undhu" meaning upside down since they have been traditionally cooked upside down underground in earthen pots fired from above.
The dish is a seasonal one, comprising the vegetables that are available on the South Gujarat coastline during the winter season, including (amongst others) green beans, unripe banana, muthia, and purple yam. These are cooked in a spicy curry that sometimes includes coconut.
Undhiyu is a mixed vegetable casserole that is one of the most well-known Gujarati dishes from India. It is made of stuffed vegetables and fenugreek dumplings all cooked in a flavorful green masala sauce.
There are three main parts to undhiyu, namely the vegetables, the dumplings, and the sauce.
1 The vegetables may include eggplant, also known as aubergine, as well as potatoes, yams, surti papdi, a type of bean, green beans and plantains. Plantains are a firm banana often used in cooking, and when making undhiyu, usually used when they are still slightly green.
2 The dumplings, which are called muthiya, are made of wheat flour, chili paste, fenugreek, turmeric, coconut and salt. Again, recipes may differ from chef to chef.

The ingredients are mixed together and then the batter is rolled into small balls and deep fried. The dumplings are usually cooked before the rest of the dish and added to it at the end of the cooking process.
3 The real flavor of undhiyu is in the sauce. This may include a range of spices including coriander, ginger, chili, garlic, cumin, turmeric and coconut. This is all combined into a paste which is rubbed onto the vegetables and placed into slits made in the vegetables. The vegetables are layered and cooked in a clay pot or a pan over moderate heat. Water or oil is added to it to create the gravy. Once the vegetables are softened, the dumplings are added and carefully mixed in to spread them evenly. The dish is served either with rice or flat breads.

Saturday, January 26, 2013


1 Cup Kabuli Channa ( Chickpeas),
1 Tbsp Channa Dal,
1 Onion chopped,
1 Tomato small size, chopped,
1\4 Tsp Turmeric powder,
1\2 Tsp Red Chilly powder,
1 Tbsp choley masala powder,
Few cloves Garlic,
A Piece Ginger,
1-2 Green Chilly,
A Pinch Soda-bi-carb powder,
4-5 Tbsp Little Black Tea,
2 Tbsp Oil,
Salt to taste.
Soak the chickpeas and channa dal overnight.
Next day pressure cook both together along with
the soda and the black tea.
Grind in a mixer jar onion, tomato, chilly, garlic, ginger, chola masala,

turmeric powder and red chilly powder to a fine paste.
Put a pan to heat add the oil, the paste and cook\ stir until oil appears.

Now add the cooked choley from the pressure cooker and add salt, cover
and allow to cook for 10 minutes.
Serve hot.
Buy ready made kulchas, put a non stick pan to heat.
Apply little butter on both the sides of each kulcha.
Do on the tava until golden brown.
Cut into pieces n serve.

Corn on the cob is

Corn on the cob is normally eaten while still warm. It is boiled or grilled.
It is then often seasoned with salt and buttered before serving. 
The most common methods for cooking corn on the cob are boiling, roasting,
and grilling.
It is recommended salting and buttering the corn just before eating it.
One medium ear of corn is about 3/4 cup of corn kernels.
The fresh corn is boiled which is so quick, easy, and tasty too. 

Try to sprinkle this masala on the boiled or steamed 
For the homemade masala make as per your taste ....
In a mixer jar, put salt, black salt, red chilly powder, pepper powder, sugar,

dry mango powder, roasted cumin powder n chaat masala.
Just grind for a second, so that all the masalas, blend well.
Sprinkle this on chaats, corn.

Coleslaw is ...

Coleslaw, sometimes simply called slaw in some American dialects, is a salad consisting of shredded raw cabbage, which is dressed with buttermilk and mayonnaise. It may be with vinegar and seasonings. Cream or sour cream may by used as the dressing and vinegar may be added. It may also include shredded carrots as well as other fruits and vegetables such as apples, onions, radishes, and peppers. Coleslaw is one of the most popular side dish in America and Europe.
The word “coleslaw” comes from the Dutch word, “koolsla”, “kool” meaning cabbage salad. Coleslaw was most likely brought to the United States by Dutch emigrants almost one hundred years ago.
The real secret to Coleslaw is to remember that this is basically a cabbage salad n the problem many people have is that they shred the cabbage too fine. Cabbage tends to be pretty low in water, so
cabbage for Coleslaw should be chopped with a sharp knife and kept coarse enough that the water stays in the cabbage.
Another important tip is it is a dressing, so need just enough to coat all veggies n fruit.
Once you have chopped the cabbage, the other vegetables, and the dressing ready, all you have to do is mix it together. The thing that makes Coleslaw different from other salads is that you want to mix it all together ahead of time. Coleslaw is best if it has had an hour or two in the refrigerator for the flavors to combine.


2- 3 Tbsp Hung Curd,
2-3 Tbsp Mayonnaise ...
in this recipe used sandwich spread,
1 Tsp Vinegar,
1 Tsp Mustard sauce,
2- 3 Tbsp Cabbage cut thinly,
1 Spring Onion cut,
2-3 Tbsp Carrot cut in long pieces,
1 Tsp Sugar powdered,
2-3 Tbsp Pineapple cut into pieces,
2-3 Tbsp Apple cut into pieces
Salt n Pepper powder to taste.
Mix all ingredients well.
Put to chill in the fridge section.

So Unusual .... Pineberries

So Unusual ....
Pineberries are actually the oldest strawberry variety.

Originally strawberries were white in South America and red in North America (known as scarlets). 
Spontaneous crossings between the Chilean white strawberry and the North American scarlets produced the common strawberry varieties we have today.
Pineberries are much smaller than the strawberries we see today. 

What makes the pineberry appearance so distinct is their white flesh which is studded with red seeds. 
The aroma and flavor of pineberries is pineapple flavor.
The pineberry is not the only specialty strawberry but adds a new fruit into one's diet.

Coconut water a universal drink ...

Coconut water a universal drink ...
Tender Coconut water is also called ' Nariyal ka pani ' in Hindi.
In Sanskrit, the coconut palm is known as kalpa vriksha, meaning "tree which gives 

all that is necessary for living," 
Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm).
Coconut water has long been a popular drink in the tropics, especially in India, Brazilian Coast, Southeast Asia, Pacific Islands, Africa, and the Caribbean, where 

it is available fresh, canned, or bottled.
Coconut water has a high potassium content and contains antioxidants. 
It also promotes plant cell division and growth.
Coconut water is the juice in the interior or endosperm of young coconut.

Its water is one of the nature’s most refreshing drinks, consumed worldwide for its nutritious and health benefiting properties. The water is had by opening a tender n green coconut.
Fresh tender coconuts are readily available in the markets.
Store raw tender coconuts at room temperature for about 5-10 days but once it is opened, its water turns sour.
The fresh coconut water can be made into a special drink just by adding lemon slices, mint leaves, orange zest and just try adding long cut pieces of Rose petals.

Tender Coconut Strawberry

Tender Coconut Strawberry
1\ 2 Cup Tender coconut water,
2 - 3 Strawberries cut into pieces,
1\8 Cup Tender Coconut meat|malai,
1 Tsp Strawberry crush,
Few Ice cubes opt,
1 Tsp Sugar opt.
Take all ingredients in a mixer jar n blend well.
Serve chilled.

Arrowroot, or arrowroot starch is ...

Arrowroot, or arrowroot starch, is a powdery product made from the arrowroot plant, a starchy tropical root. The plant is dried and ground up to make the powder n is used as a thickener in the kitchen, much like cornstarch. Much like cornstarch, it is an excellent thickening agent. It has about twice the thickening power of regular flour. Arrowroot is used in recipes as it is extremely digestible.
Arrowroot is useful as a thickening agent for soups and sauces.
Never mix arrowroot with dairy products, as it can produce an unpleasant texture. 

Arrowroot is a powdery, highly digestible starch that is commonly used in cooking throughout the Caribbean. 
Arrowroot starch also makes an excellent substitute for talcum powder in cosmetics and it was once used in the paper making industry.
Arrowroot is gluten free so it’s an excellent substitute for cornstarch and flour as a thickening agent in sauces, gravies, pie fillings, and puddings. 
The starch also freezes well and dissolves well at lower temperatures. 
A mixture of cornstarch and liquid (usually water or stock) used to thicken a sauce or soup is called a Slurry.
Roux pronounced "roo" is one of the basic thickening agents in the culinary arts. Used primarily for thickening sauces and soups, roux is made from equal parts fat and flour, and the "equal parts" are measured by weight, not volume.
Liaison in the culinary arts means a mixture of egg yolks and heavy cream that is used to thicken a sauce.
Chinese Potato is the lesser known but healthier cousin of the potato.

A useful tip n a viewer tip also

Do not throw away leftover KHICHIDI.

Use it to make dough using atta, salt, chilly powder and khichidi,
using water.
Make tasty n lovely parathas..
Vijaya Laxmi Leftover khichdi cutlets also taste yiummy.
 Just add some finely chopped onions, garlic, ginger, green chillies, and fresh coriander.
 Mix well, add a little besan then roll small portions flatten them and deep fry. 
 Serve with green or tamarind chutney.

Wednesday, January 16, 2013

A Waffle is a ....

A Waffle is a batter based or dough based cake cooked in a waffle iron patterned to give a characteristic size, shape and surface impression. There are many variations based on the type of iron and recipe used, with over a dozen regional varieties in Belgium alone.
Waffles are eaten throughout the world, particularly in Belgium, France, Netherlands, Scandinavia, and the United States.
The Waffles continue to evolve. What began as flour and water heated between two iron plates are now popular the world over.
Varieties of waffles are the ' Brussels waffles' which are prepared with an egg-white-leavened or yeast-leavened batter, occasionally both types of leavening are used together to get are lighter, crisper
waffles. The Liege waffle is a richer, denser, sweeter, and chewier waffle n native to Eastern Belgium.
Flemish waffles, or Gaufres a la Flamande, are a specialty of northern France. For these flour is mixed in a bowl with salt and brewer's yeast barm. Moistened completely with warm milk. Then again whisked with eggs and added to the mixture is fresh butter, and let the batter is allowed to rise.
American waffles are often made from a batter leavened with baking powder and may be round, square, or rectangular in shape. They are usually served as

a sweet breakfast food, topped with butter and maple syrup, bacon, and other fruit syrups, honey, or powdered sugar.
Hong Kong style waffle is a waffle usually made and sold by street hawkers and eaten warm on the street.
Stroopwafels are thin waffles with a syrup filling. These are made
from a stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium-sized balls of batter are put on the waffle iron. When the waffle is baked and while it is still warm, it is cut into two halves. 

The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halves, which glues them together.
They are popular in Belgium and the Netherlands.
Potato waffles are a potato-based savory food in a waffle-like lattice shape. They are common in the UK and Ireland and are also available in some other countries.
They are made of potato, oil, and seasonings.

A wrap is

A wrap is a type of sandwich made with a soft flatbread rolled around a filling. The usual flatbreads are wheat-flour tortillas, lavash, or pita; the filling usually consists of cold sliced meat, poultry, or fish accompanied by shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch or honey mustard.
Mexicans, Armenians, Greeks, Turks and Kurds have been eating wraps since before the 1900s. Mexicans refer to them as tacos, and they come in different ingredient varieties, such as corn, flour and wheat. Sandwich wrap, a food item where an outer shell is wrapped around another food item, often a standard sandwich filling or vegetables.

Khandvi (Khandavi) is a popular snack item of Gujarat.

Khandvi (Khandavi) is a popular snack item of Gujarat.
It is very healthy as less oil is used. A drizzle of a tempering is done on the khandavi 

where oil is used.
Best proportion for making these are...

1 cup Besan (chickpeas flour) take 3 cups of Buttermilk.
Also add Salt to taste and a Pinch of Turmeric powder.
Mix buttermilk, flour, salt and turmeric to form a batter. 
Put it on medium heat.
Stir continuously till the mixture looks glazed.
Remove from heat and spread in a thin layer on a greased surface.

Cut strips with the help of a knife and roll them.
For the tempering..
Heat oil in a small pan. 
Add mustard seeds, asafoetida, curry leaves
and green chillies. 
Also add sesame seeds and immediately pour over rolls.
Method for the tempering, heat the oil in a pan; add mustard seeds, and when they start spluttering add green chillies, curry leaves, sesame seeds and asafoetida. Saute for a few 

seconds, remove from heat and pour over the prepared rolls.
Garnish with fresh grated coconut, coriander leaves n red chilly powder[ opt to sprinkle]

all over khandavi rolls.


1 When making Pakoras to make them crisp try n cut the vegetable slices as thin as possible.
2 Use a a thick n smooth batter.
3 When frying pakoras do not put to many n crowd them.
4 Use as little water or no water when making onion pakoras to get crisp pakoras.[ The moisture from onion, salt n little oil should be enough and mix all ingredients n put aside for
10 - 15 minutes at least.
5 Always when frying coat the vegetables well n fry in small batches.
6 A spoon hot oil added makes the batter fluffy.
7 Along with Besan a spoon Rice flour will them crisp.
8 A pinch of soda- bi- carb added to the batter always helps.

Dabeli literally means ....

Dabeli literally means pressed in Gujarati language.
The ' Dabeli Masala ' is a dry-paste made from dried red chillies, black pepper powder, dried coconut, salt, clove, cinnamon, coriander, cumin, turmeric, elachi, badiyan, black-salt, tej patta and other garam masalas is a specially prepared Masala. 
The bun is heated on pan and then is filled with the filling of boiled potato mixture, Dabeli Masala and chutney. Try to enhance its taste
with Sev readily available, roasted pea-nuts n pomegranate.

Orange juice..

Orange juice..
The word Orange is derived from the Sanskrit word for "orange tree".
Oranges flavor can vary from sweet to sour, are commonly peeled and eaten fresh or squeezed for juice.
There are hundreds of orange varieties.
The outermost layer of the rind can be thinly grated with a zester to produce orange zest. 

Zest is popular in cooking.
Orange juice refers to the juice of oranges. It is made by extraction from the fresh fruit.
Orange juice is a source of antioxidant. It has Vitamin C also.
Orange juice is obtained by squeezing the fruit on a special tool
(a juicer or squeezer) and collecting the juice in a tray underneath. This can be done at home.
Oranges contain around 70 mg of vitamin C and an antioxidant known as lycopene.
Read more: Different Types of Oranges | eHow.com


2 Cups Curd beaten smooth
2 - 3 Strawberries cut into pieces,
1 Pineapple slice cut into pieces,
2 Tbsp Pomegranate,
2 Tbsp Tomato cut into pieces,
2 Tbsp Onion opt cut into pieces,
2 Tbsp Cucumber cut into pieces
1 - 2 Tulsi leaves torn into pieces,
Salt, pepper powder, Roasted Cumin
powder n powdered Sugar to taste.
Churn or beat the curd until smooth.
In a bowl to this beaten curd add all cut
fruits n veggies. Also add salt, sugar, pepper
n cumin powder to taste.
Serve cold.


All the vegetables chopped into very small pieces. 
Chop all the veggies in a hand chopper to make it
easy n very quick.
Put a pressure cooker to heat.
First start with adding oil in the cooker then add the ginger garlic paste, also add cut onions, green chilly, tomatoes and all very small sized cut vegetables.

A piece beetroot is a must for gr8 looking pav bhaji.
Put all the masalas, like salt, red chilly powder, turmeric powder, pav bhaji masala and little sugar, butter, before closing the lid add some water to allow the cooking.
Pressure cook it for 15-20 minutes, or 4 - 5 whistles.
Later mash the whole thing in a pan and check the taste.
It saved a lot of time and tasted so delicious ... just thought of sharing it with you all.
Serve with hot pav, onions and a lemon wedge.

Thursday, January 10, 2013


1\2 cup Cabbage cut long n finely,
1\2 Tomato cut into pieces,
1 Carrot cut in half circles,
1 Cucumber cut into half circles,
1 Onion cut into half circles,
1 tsp Coriander leaves cut,
Salt, Red Chilly powder, Pepper powder, Black Rock
salt and Lime juice to taste.
Wash n peel, cut the veggies.
Mix the masalas.
Serve the salad with meals.

How do apples get their different colors?

How do apples get their different colors?
Chlorophyll what makes plants green but there are different color chlorophyll that hide under the green and come out when green is absent. The variation in apples colors is simply due to the different pigments they contain. Like Green apples are green because they contain the green pigment chlorophyll, found in most plants and vital to their photosynthesis.
"Why apples are different colors?" there are three main reasons. Green apples are green because they contain the green pigment,
chlorophyll. Yellow apples start out green but the apple stops making chlorophyll as it matures. The chlorophyll it contains eventually degrades to reveal yellow carotenoid pigments that were there all along but being masked by the chlorophyll. Red apples follow the same pattern as yellow apples but start making a red pigment called anthocyanin.
Anthocyanins means water soluble pigments that change color with pH.Apples of the same variety are different colors depending on how ripe they were when picked.


2 cups Fresh Coriander leaves,
3- 4 Green Chilies broken into two pieces,
2 Tbsp fresh lemon juice,
A small piece of Ginger,
2-3 Tbsp Fresh Coconut grated,
Salt to taste.
Optional .....
A small piece Onion,
2-3 Cloves of Garlic,
2 Tbsp Fresh Pudina (Mint) leaves,
Few Pinch Sugar.
Wash all under running water.
Combine all ingredients with 2 tbsp of water

and grind in a mixer jar.
Serve with various toast, pakoras n use in chaat items..