Saturday, July 27, 2013

Cake is a form ...


do u know.. 
Cake is a form of bread or bread like food. In its modern forms, it is typically a sweet baked dessert.
Roman and Greek history records cake-making but according to food historians it’s the early Egyptians who were the first skilled bakers. Cakes were called "plakous" by the Greeks, from the word for "flat." These cakes were usually combinations of nuts and honey. They also had a cake called "satura," which was a flat heavy cake. During the Roman period, the name for cake became "placenta." They were also called "libum" by the Romans, and were primarily used as an offering to their gods.
No wonder the first cakes bore a strong similarity to bread.
Even today, at any special event, there is likely to be a cake of some sort involved in the Celebration.
Today there are thousands of cakes recipes (some are bread-like and some rich and elaborate) and many are centuries old. 
The most primitive peoples in the world began making cakes shortly after they discovered flour. By the early 19th century, due to the Industrial Revolution, baking ingredients became more affordable and readily available.
There are five basic types of cake, depending on the substance used for leavening. i. e Cakes are based primarily on ingredients and cooking techniques.
Yeast cakes are the oldest and are very similar to yeast breads.
Cheesecake is a sweet dish consisting primarily of a mixture of soft, fresh cheese (not always cream cheese), eggs, and sugar; often on a crust or base made from crushed cookies or graham crackers, pastry or sponge cake. 
Butter cakes primarily use baking powder or baking soda for height. Sponge cakes depend on the air trapped in the eggs during beating. Sponge cakes trap air generally of beaten eggs to provide leavening, sometimes with a bit of baking powder or other chemical leaven added.
Butter cakes, including the pound cake and devil's food cake, are a combination of butter, eggs, and sometimes baking powder or bicarbonate of soda to provide both lift and a moist texture.
Food fact . . .
Why are cakes round?
The round cakes we know today descended from ancient bread. Ancient breads and cakes were made by hand. They were typically fashioned into round balls and baked on hearthstones or in low, shallow pans. These products naturally relaxed into rounded shapes. 
A Useful Tip Before mixing the cake batter, soften the butter so that it mixes easily with the sugar.
The biggest development of baking powder made the ability to make a cake something that could be done without advance preparation required by yeast cakes. The ease of cake baking increased the opportunities to celebrate with cake.

How prevent clumping together during the rainy season.. .


How prevent clumping together during the rainy season.. .
In the rainy season avoid moisture in sugar and salt by putting few Cloves in it.
Also add Bay leaves to the tin of flour to avoid any moisture.

What is Arborio rice?


What is Arborio rice?
Arborio Rice are short, fat and slightly oval-shaped, arborio rice has a pearly white exterior. 
Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content; thus, it has a starchy taste but blends well with other flavors. It is used to make Risotto.
Now What is a Risotto?
Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat, fish, or vegetable based. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.
Risotto is normally a primo also known as the first course, served on its own before the main course.
A high-starch and having low amylose round medium or short grain white rice is usually used to make risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. There are many different risotto recipes with different ingredients.
The rice is first cooked briefly with onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white or red wine is added and has to be absorbed by the grains. A properly cooked risotto is rich and creamy but still with some resistance or bite known as ' al dente,' and with separate grains. [ Like pasta, arborio rice is prepared al dente, which means that it should be slightly firm to the bite].
Arborio Rice Facts:
Arborio is a short grain Italian rice.
White and brown varieties are available.
White Arborio is the most popular rice for risotto.
Arborio is named after a town in northwest Italy.
Arborio is available in Italian and domestic varieties.
Arborio contains more starch than most other rice varieties.
Domestic varieties are grown primarily in California.
Carnaroli and Vialone Nano are similar rices suitable for risotto recipes.

A very good tip 2 enhance the taste.. of this Salad ..


A very good tip 2 enhance the taste.. of this Salad ..
Uma Chowdhary Agrawal feels if ...
Add a little adrak and little green chillies, finely cut to give a bite to this salad.

It goes very well with daal chawal...
The  above Salad Recipe ...
A HEALTHY SALAD
Ingredients
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.
METHOD
Wash n peel, cut the veggies.
Mix the masalas.
Serve the salad with meals.

CATCH THIS RECIPE FAST..

A combination of crispy noodles sweetened with honey and served with vanilla ice-cream ....
CATCH THIS RECIPE FAST..
http://www.tarladalal.com/Honeyed-Noodles-with-Vanilla-Ice-cream-(-Chinese-Cooking-)-293r

Papads is the best accompaniment & lots of recipes link too..


Papads is the best accompaniment in Indian food. It can be served as a starter, appetizer, cooked in curry or as accompaniment; papads are had n enjoyed in any form. Papad or Papadum is an excellent accompaniment to any meal.
Papad are made and available in so many varieties like Urad dal papad, Sabudana papad, Rice papad, Chana Papad, Kali Mirch Papad, Moong Punjabi Papad these are few to mention but the choices are much more.
Do u know that papad can be had with various toppings such as like
Chopped onions, Chutney n Other dips and condiments.

CATCH THESE RECIPES ..
1 Do u know that fried papad can be added to dahi to make a tasty


raita. 
http://rasoiya.blogspot.in/2006/10/papad-ka-raita.html
2 PAPAD KA SHAAK catch this recipe..
http://www.indianfoodforever.com/rajasthan/papad-ka-shaak.html
3 Would u like this recipe also .. Papad Stuffed Parathas by Tarla Dalal. .. 
http://www.tarladalal.com/Papad-Stuffed-Parathas-3452r

Two in One Papad n Salad


2 Together &
Two in One Papad n Salad
Need
Chana Dal Papad or any papad of your choice,
Salad veggies cut in round slices of your choice
in the pic are Carrots, Cucumber, Raddish n Tomato
also a piece of Lime.
Method
Take a papad n a round bowl and a kitchen napkin| towel.
Start roasting a papad on the flame directly, turn the bowl
to quickly press n mold the hot papad.
Remember it has to be quick or else the papad will become
hard n break.
So use a clean kitchen towel to mold the papad on the base
of the bowl.
When u are able to mold the papad as a bowl then arrange the salad 

and serve with a sprinkle of salt, red chilly powder and chaat masala..

Papad in Kadhi ..


Papad in Kadhi
FOR THE KADHI Mix
2 Cups Curd,
2 Tbsp Bengal gram flour,
1 1\2 Cup Water.
1 Tsp Coriander Powder,
1\4 Tsp Turmeric Powder,
1\4 Tsp Garam masala,
Salt to taste.
Tempering one ..
2 Tsp Oil
1\2 Tsp Cumin seeds ( JEERA ),
A pinch Hing.
Tempering.. Two
1 Tsp Ghee
1\2 Tsp Red Chilly Powder.
2 Papad torn into pieces.
Method
In a bowl take all ingredients of the kadhi and churn well.
Put a pan to heat, add oil, cumin seeds and hing, now also add the curd mixture.
Stir continuously until boil appears.
Let it boil for 5-6 Minutes. Now add the torn pieces of papad.
Serve with a tadka of ghee that is heated in which red chilly powder is added.
Garnish with coriander leaves.

Agave syrup is

did u know ...
Agave syrup is made from the nectar of the agave or Century plant. It is a cactus-like or succulent plant that grows in the southwestern United States, Mexico and Central America. It is considered a natural sweetener.

salted or unsalted varieties of Butter?

Which one to use in your cooking and baking? When it comes to
both salted or unsalted varieties of Butter?
Always remember that the dairy in both salted and unsalted butter leaves a smooth, creamy feeling in the mouth that no oil can match.
Then again the question which one to use?
The Unsalted butter gives you, the cook, complete control of the overall flavor of your recipe.
For example the use of butter in cookies or pound cakes will give
sweet cream flavor of butter as the key ingredient.
Also as there is no salt in the unsalted butter, the sweet cream taste comes through and you can add the exact amount of salt you want to add in the recipe.
Now about the use of Salted butter is all purpose, and perfect for spreading on bread, topping veggies and pasta and using in recipes where you are not looking to have so much control over the amount of salt in a recipe.

A marshmallows is a ...


did u know that ...
A marshmallows is a confection made from sugar, cornstarch, corn syrup and gelatin. It is spongy and usually white or pastel colors.
The use of marshmallow to make a sweet dates back to ancient Egypt, where the recipe called for extracting sap from the plant and mixing it with nuts and honey.
Marshmallows often are baked atop sweet potatoes and used in a puffed cereal bars, candy, desserts, eaten plain or toasted or used in s’mores.
A s'more (sometimes spelled smore) is a traditional nighttime campfire treat popular in the United States and Canada and consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker.

Cacao bean also known as ...



For over 3000 years, chocolate, like gold, has been highly prized.
Cacao bean also known as cocoa bean often simply cocoa is the dried and fully fermented fatty bean.
A cocoa pod (fruit) has a rough and leathery rind about 3 cm thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp enclosing 30 to 50 large seeds that are fairly soft and white to a pale lavender color. While seeds are usually white, they become violet or reddish brown during the drying process. The exception is rare varieties of white cacao in which the seeds remain white.
Cocoa can often also refer to the drink commonly known as hot chocolate; to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or to a mixture of cocoa powder and cocoa butter.
Do u know to make 1 kg (2.2 pounds) of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are roasted. Next they are cracked and then de shelled by a "winnower". The resulting pieces of beans are called nibs. They are usually sold in small packages at specialty stores and markets to be used in cooking, snacking, and chocolate dishes.
Chocolate and cocoa is considered to be a rich source of antioxidants.
FACTS . .
Cocoa, from which chocolate is created, is said to have originated in the Amazon at least 4,000 years ago.
Chocolate, derived from the seed of the cocoa tree, was used by the Maya Culture, as early as the Sixth Century AD. For the Mayas, cocoa pods symbolized life and fertility...
Chocolate is made from the seeds of the cacao tree that are roasted, husked, and ground (without removing the fat) and often sweetened (with sugar) and flavored (with vanilla).
Dark chocolate contains about 55% sugar and 45% cocoa solids.
Milk chocolate is the most popular kind of chocolate. It consists of 50% sugar, 35% milk solids, and 15% cocoa solids.
White chocolate is made from sugar, cocoa butter, dry milk solids, and flavoring.
The flavor of milk chocolate begins to deteriorate after about 6 months.
The flavor of dark chocolate improves with time for up to 18 to 24 months.
Nine out of ten people like chocolate. It is said that the tenth person probably lies! So many people eat chocolate when they are sad or feeling down. Others crave the stuff, claiming they are addicted to chocolate.

Healthy Masoor Kabab

a healthy n must try ...

Healthy Masoor Kabab
INGREDIENTS
For the Kababs ...
4 - 5 Tbsp Whole Masoor dal
[Soaked for 2- 3 hrs then pressure cooked]
1 Tbsp Boiled Corn coarsely ground,
1 Boiled Potato mashed well,
1 Tbsp Carrot grated,
1 Tbsp Paneer grated,
1 Green Chilly cut finely,
1 - 2 cloves of garlic grated,
4 Tbsp Bread crumbs,
1 Tbsp Corn flour,
1 Tsp Lime juice,
1 -2 Pinch powdered Sugar opt,
1\4 Tsp Red chilly powder,
Salt to taste.
To coat on top Bread crumbs,
Chaat masala to sprinkle on top,
Serve with Onion rings n Lime wedge.
Method
Mix all ingredients mentioned needed for the kababs.
Give shape of tikki and coat in bread crumbs.
Put in the fridge until use.
Put a non stick tava spread some oil and place the kababs.
Lower the heat then drizzle some more oil if needed.
Now flip the side n drizzle oil to cook until golden brown.
Sprinkle chaat masala on each kabab or tikki.
Serve with green chutney, onions n lime wedge..

Taka Tak CATCH THIS RECIPE OF VEGETABLE TAKA TAK..

Taka Tak
CATCH THIS RECIPE OF VEGETABLE TAKA TAK..

http://savaadhjevana.blogspot.in/2013/01/vegetable-taka-tak.html
Taka Tak which is originally called ‘Tawa Gurda Kapoora’ is another favorite of Lahorites. Taka Tak is prepared by a very expert chef who possesses a special skill to cook Taka Tak.
Taka Tak means the special sound that comes from the pan in which the food is fried and when it is hit in a special rhythm and pattern by the chef. You can hear the echo of this Taka Tak in every food street of Lahore.
Great Lahori food ' Taka Tak ' which can be traced back to the kings of Indian sub continent who loved Taka Tak for their hunted food like deer, goats, pheasants, pigeons etc. For cooking this big iron types of square cleavers were used to chop, blend and prepare these sensational dishes. Delicious dishes were stir fried, the brain, kidney, heart, lamb chop traditionally cooked in special herbs & spices.
Tawa Taka Tak is when a large tawa, which is large, flat, dish shaped skillet on which cooking is done. The dish could be made with any vegetables, meat, or fish.
Taka-Tak is since the times our Grandmother was tossing and turning everything she cooked n extracting the juices and flavoring a very different way of cooking.
This way of cooking enables to blend herbs and spices marinated into the cooking.
One of the most famous dishes for vegetarians in Indian subcontinents is known as paneer bhurji, which can be made taka
tak style. This paneer bhurji is actually scrambled cottage cheese, cooked with cumin [ jeera], finely chopped onion, chopped green chilies, cooking oil, some salt and coriander leaves.

Tuesday, July 16, 2013

ALOO PYAAZ SUBZI


ALOO PYAAZ SUBZI
INGREDIENTS
2 Potatoes peeled n cut into slices,
2 Onions peeled n cut into slice double the size of potato,
1 Tbsp Oil,
1\4 tsp Cumin seeds,
1- 2 Pinch Hing,
2 Tsp Coriander powder,
1\4 Tsp Garam masala,
1\4 Tsp Turmeric powder,
1\2 Tsp Red Chilly powder,
1- 2 Pinch of Sugar & Amchur powder opt,
Salt to taste.
METHOD
Put a thick bottom pan or kadai to heat add oil then add
cumin, hing and cut pieces of potatoes.
Also sprinkle some turmeric powder and salt, give it a stir.
Add few spoons water to the potatoes, cover with a lid with little water 

and allow to cook on low heat.
Check if potatoes are half done then this is right time to add
onions and rest of all the dry masalas.
Again cook on low heat.
When done serve with coriander leaves as garnish..

a cookie is a

In the United States and Canada a cookie is a small, flat, baked treat, usually containing fat, flour, eggs and sugar. In Scotland the term cookie is sometimes used to describe a plain bun. In most English-speaking countries outside North America, including the United Kingdom, the most common word for a small, flat, baked treat, usually containing fat, flour, eggs and sugar is biscuit and the term cookie is often used to describe drop cookies exclusively.
Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. The softness of the cookie may depend on how long it is baked. Cookies appear to have their origins in 7th century Persia, shortly after the use of sugar became relatively common in the region and then spread to Europe.
Cookies came to America in the early English settlement in 17th century by the name "koekje" it arrived with the Dutch.
This became Anglicized to "cookie" or cooky. Among the popular early American cookies were the macaroon, gingerbread cookies, and of course jumbles of various types.

HOW TO MAKE A GOOD STOCK?

HOW TO MAKE A GOOD STOCK?
A Stock is ...A Vegetable stock is made by boiling water with vegetables. 

The common vegetables used in making stock are celery, carrots, onions, mushrooms, and potatoes, along with a any other veggies one wants to add ..
Try using Onions, carrots, and celery to be able give the stock a good base and flavor.
It would be great to add a few herbs to the stock like Parsley would do well. Also try using dried herbs, salt, pepper, garlic, bay leaves.
You will have to start with washing the dirt off the vegetables and then roughly chopping them.
Then put all the vegetables in a pot and add few extra inches of water on the veggies.
Always remember to cover the vegetables with enough water so that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Once the water of the stock begins to boil then cook on low heat.
Making a stock helps to use old veggies.
Tip to get best stock... Do not ever use spoiled or rotten veggies.
Instead try to add bay leaves, parsley, cilantro, peppercorns and/or thyme to add a bit more flavor.
Use the stock in soups, stews, or in any recipes that calls for stock.
Store vegetable stock in the fridge and use within 7 days.

Fried Leftover Idlis


Fried Leftover Idlis
Try this easy Fried Idli recipe 
and serve easy tea time snack..
4 - 5 Idlis cut into long pieces,
Oil to fry,
Salt n Red Chilly powder to sprinkle..
Heat the oil.
Cut the idlis in long pieces or any shape u wish.
Put in hot oil to fry, do until turn golden brown.
Sprinkle salt n red chilly powder when hot..
Serve with Sambar and Coconut Chutney (south Indian).
The fried idlis in Tamil Nadu is the most quick, simplest and delicious recipe one could make .......

also try these crunchy pieces with sugar.. Also serve in chaat form or make Kaima idlis ..
Catch this recipe here..
http://www.rakskitchen.net/2013/01/kaima-idli-recipe.html

Chocolate marquise is & The word Kebab

Chocolate marquise is a delicate chocolate dessert made of dark chocolate, heavy cream, egg yolks, butter and sugar. Though chocolate marquise is fairly simple in its ingredients, it makes for an elegant dessert as it can be molded in various shapes and served with fresh or chocolate dipped fruit and shaved chocolate pieces. Chocolate marquise requires no baking, but you will need 
at least three hours to allow it to chill in the refrigerator before serving.
Read more:
http://www.ehow.com/how_5331948_make-chocolate-marquise.html#ixzz2Z5bHDniF


The word kebab was originally Arabic or Persian, and referred to fried meat. Kebab also known as kebap, kabab, kebob, kabob, kibob, kebhav, or kephav is a wide variety of skewered meals originating in the Middle East and are now found worldwide. 
In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. 
Kebabs in India are more or less similar to most other kebab preparations along with their distinct taste which can be credited to the spices native to the Indian subcontinent. All the varieties such as sheekh, doner (known as shawarma), shammi tikka, and other forms of roasted and grilled meats are savoured in South Asia.
Some popular kebabs are Kakori kebab, Galawati kebab, Kalmi kebab, Shami kebab and so many more.
Catch this recipe until my healthy veggie kabab recipe comes up ..
Vegetable Kebab Recipe
http://www.indianfoodforever.com/vegetable-kebab.html

Chocolate Stuffed Gulab Jamuns


Chocolate Stuffed Gulab Jamuns
Ingredients
8 Tbsp Ready made Gulab Jamun's mix.
Few spoons Milk to knead the dough,
Small cut pieces of Chocolate of your choice.
Make the Sugar syrup..
1\2 Cup Sugar,
1 Cup Water.
Method
Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame.
Make a dough of the ready made Gulab jamun mix using
as much milk needed.
Rub the dough smooth.
Make small balls and put in each a very small piece of chocolate.
Roll the gulab jamun ball smooth.
Put Oil or Ghee to heat. Once hot put all the gulab jamuns
in it, cook on low heat until golden brown.
Transfer immediately into the sugar syrup.
Allow the jamuns to soak in the sugar syrup.
Gulab Jamuns with ice cream are just gr8.
Gulab jamun Tips ..
Let Gulab Jamun stay in the syrup overnight. 
The longer you wait the better the results.
Gulab Jamun can be served either cold or warm.

START TODAY .. .. “People eat with their eyes.”

START TODAY .. .. “People eat with their eyes.”
If this old adage "you eat with your eyes" is true, then the manner in which one presents the food is of most importance.
1 You can practice every day as you cook. There are countless cookbooks, blogs and magazines to give you ideas also..
2 Try out and take advantage of plating skills.
3 For a salad remember Keep it simple and fresh. Cut in a uniform manner.

 i. e Blanching and refreshing green vegetables.
4 Food always looks best on white.
5 When using colors, try complimentary colors and a variety of color.
6 So learn to enhance your food.
7 Remember the plate is the frame of the presentation.
8 Then color is also an important part of plate presentation.
Understand the impact of the colors..
Try complement green vegetables with other colored vegetables.
Green is fresh and cool, and can be soothing.
Red is passion and excitement.
Black is sophisticated and elegant.
Blue is a natural appetite suppressant, since it can make food look unappetizing.
9 Use different cuts and shapes of vegetables.
10 Never never decorate a plate with something inedible.
11 A garnish should complement and enhance the dish.
Keep trying presentation of the food that are relevant and simple.

Wednesday, July 10, 2013

Mini Burger


Mini Burger
INGREDIENTS
8 Mini Burger buns, cut into halves with butter 
applied,
8 Burger cutlets mini size,
8 Tomato thin round slices, with sprinkle of salt n pepper,
8 Cucumber thin round slices, with sprinkle of salt n pepper,
2 - 3 Tbsp Green chutney,
1\4 Cup Mayonnaise spread.
For the mayonnaise spread mix..
2 - 3 Tbsp Eggless mayonnaise,
2 Tsp Tomato sauce,
2 Tbsp of each Cabbage n Onion thinly sliced,.
For the burger cutlet..
2 Potatoes boiled n mashed well,
3 - 4 Tbsp Bread crumbs,
Slat, Chaat masala, powdered Sugar, Lime juice,
pepper powder n Red Chilly powder to taste. Mix well.
Give shape of small round cutlets and fry until golden brown.
On a non stick put the burger buns with little butter until warm.
Assemble the burger..
On the bottom piece of the burger bun apply the mayo
mixture on it place one small cutlet. Now one - one slice of tomato

and cucumber slice.
On the top piece of burger bun
apply green chutney.
Serve..

What do u know about Whey?

What do u know about Whey?
Whey is the cloudy, yellowish liquid that is leftover after milk is curdled. When making cheese the solid mass made from the fats and solids pulled out of the milk is cheese n the remaining is whey.
There are two kinds of whey that you can end up with after making cheese. First Acid Whey which is the whey that comes from adding an acid to the milk like citric acid, lemon juice, vinegar. The second is the Sweet Whey that is the whey when the milk is cultured or curdled with rennet instead of additional acid.
Do u know it’s packed full of protein, vitamins, minerals, and enzymes.
How to use whey ...
Use in Baking instead of milk or water. Mix in cornbread, pancakes, waffles, muffins, biscuits, etc.
Use it in smoothies, shakes, and drinks.
Try to soak grains in it.
Add it to soups and stews.
Cook your pastas, oatmeal, rice, potatoes, etc in it.

A Useful Tip from a viewer..
Sujata Dhanuka we can use it to knead atta also.

Challah is a


Challah is a special Jewish braided bread eaten on Sabbath and holidays. According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread.
The traditional challah recipes use numerous eggs, fine white flour, water, yeast, and sugar. Modern recipes may use fewer eggs (there are also eggless versions) and may replace white flour with whole wheat, oat, or spelt flour.
According to Jewish law and practice, salting Challah is a critical component a blessing over the bread. Salt has always played an indispensable role in Jewish life and ritual. Following the blessing the challah it can either be sliced with a knife or broken apart by hand. Pieces of the bread are then distributed for all to eat.
So it could be said that Challah is a loaf of yeast-risen egg bread that is traditionally eaten by Jews on Shabbat, on ceremonial occasions and during festival holidays. The word "challah" refers to the portion of dough that is traditionally separated from the rest of the dough before baking. The plural of "challah" is "challot."

In cooking, a syrup is ..

In cooking, a syrup or sirup is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.
Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap.
Meaning of ...
A Sweet sorghum is any of the many varieties of the sorghum plant which has a high sugar content. Sweet sorghum is a type of grass that thrives better under drier and warmer condition.
Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. Generally, the ratio of sugar to water can range anywhere from 1:1 to 2:1. Simple syrup can be used as a sweetener. However, since it gels readily when pectin is added, its primary culinary use is as a base for fruit sauces, toppings and preserves.
A Flavoured syrups are made by adding flavouring matter to a simple syrup.
Gomme syrup is an ingredient commonly used in mixed drinks.
It is also commonly used as a sweetener for iced coffee in Japan.
Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap.
The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.
The Palm honey, also palm syrup is an edible sweet syrup produced from the sap of a number of palms. It is produced in the Canary Islands and coastal regions of South America.
Squash (also called cordial, juice or diluting juice) is a non-alcoholic concentrated syrup that is usually fruit-flavoured and usually made from fruit juice, water, and sugar or a sugar substitute.
Fruit syrup as a food ingredient is a concentrated juice made from a less expensive fruit (such as apples, pears, or pineapples) and used to sweeten more expensive fruits or products and to extend their quantity.
Barley malt syrup is an unrefined sweetener produced from sprouted, or malted barley.
Birch syrup is a sweetener made from the sap of birch trees, and used in much the same way as maple syrup. It is used for pancake or waffle syrup, to make candies, as an ingredient in sauces, glazes, and dressings, and as a flavoring in ice cream, beer, wine, and soft drinks.
Corn syrup is a food syrup, which is made from the starch of maize and the corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.
Chocolate syrup is a chocolate flavored condiment. It is often used as a topping for various desserts, such as ice cream, or mixed with milk to make chocolate milk. Chocolate syrup is also used to top puddings.

Koshari also spelled Koshary or Kushari is ..

did u know??
Koshari also spelled Koshary or Kushari is the national dish of Egypt. Catch this Koshari recipe
http://www.egyptianrecipes.net/koshari
An unusual combination, Koshari mixes lentils, macaroni noodles and rice into a single dish and it’s then topped with a spicy tomato sauce that uses a special Middle Eastern spice blend, garbanzo beans, and fried onions. 
It is so amusing that every Egyptian knows and recognizes the sound of Koshari being made from down the street.
Are u wondering how?
It's as the Koshari man scoops, he knocks his metal spoon against the sides of the bowls, making the Koshari symphony that you won’t hear elsewhere.
Another amazing fact is though it is Egypt’s national dish, it is not actually Egyptian in origin. Neither rice nor macaroni are indigenous to Egypt. It is believed that Koshari originated in India and dates back to the time of British Colonization. The name “Koshari” is actually from the Hindu “khichri”, which refers to a dish of lentils and rice. When the British arrived in Egypt in the late 1800′s they brought this dish with them and as it was inexpensive and filling.
It did not take long before the dish was enthusiastically embraced by the Egyptian people.
A little more about Kushari, also koshary, kosheri or koshari. It is an Egyptian dish of rice and lentils cooked together, topped with pasta some add spaghetti also with garlic tomato sauce, and garnished with chickpeas and crispy fried onions, with a sprinkling of garlic juice. It is most usually a vegetarian dish, although today it is sometimes topped with a small amount of meat. It is very healthy and delicious.

Monday, July 1, 2013

Rainy season with yummy PAKORAS


Did u welcome this rainy season with yummy PAKORAS of various types?
People of all ages can be seen enjoying the 'pakora', 'chaat' and 'bhuttas' in the rainy season.
Masala chai served in a kulhad with pakoras is a tried and tasted way to usher in the Indian rain!
Having 'chai pakora' or 'bhutta' in rainy season is the best option.
Recipe by ... http://articles.timesofindia.indiatimes.com/2012-07-21/recipes/32775804_1_pakoras-besan-chillies
Ingredients:
1 cup besan (gram flour)
1 tablespoon of coriander powder
1 teaspoon of red chilli powder 
2 chopped green chillies
2 tablespoons chopped hara dhania
Chopped onions
Very small pieces of potato
Salt as per taste
You can add little corn flour in the batter 
3/4 cup of water (Use water as needed)
Oil to fry.
Method:
- Mix all the dry ingredients together: besan, corn flour, coriander powder, and salt
- Add the water slowly to make a smooth batter
- Next, add the green chillies, potato, onions and dhania patta. Mix well.
- Heat the oil in a frying pan on medium high heat (if the oil is too hot, pakoras will not be crispy)
- Make small balls of batters and slowly put in the frying pan
- Fry the pakoras in small batches and turn them occasionally. Wait till both sides are golden-brown.
- Pakoras taste the best when they are served hot. You can serve pakoras with dhania-pudina chutney or tomato sauce.
“Try to avoid eating roadside/outside food as much as possible. 
A HEALTH RELATED TIP
Monsoons also bring their share of hygiene and digestive problems.
Street foods like pani puri, bhel puri, and bhajia may seem very tempting during this season but they contain bacteria that may cause indigestion and even lead to food poisoning.

INFO.

Tomato paste is a thick paste that is made by cooking tomatoes until reduces n the moisture evaporates then straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate.
In contrast, tomato purée which consists of tomatoes that have been boiled briefly and strained, is a liquid with a consistency between crushed tomatoes and tomato paste.
Also tomato onion masala is used as the base for a number of north Indian dishes. Onions are fried in oil and then tomatoes and spices are added and cooked down until the oil separates out.
Gravy is best eaten fresh, but it can be refrigerated.

A Mongolian or Chinese Hot Pot, Firepot, Fire Pot, or Chinese Fondue Pot, it is
a large communal cooking and serving pot and the forerunner of our modern meat fondue pots.
Hot pot less commonly known as Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg
dumplings, and seafood. Vegetables, fish and meat should be fresh. The cooked food is usually eaten with a dipping sauce.
In many areas, hot pot meals are often eaten in the winter.
The Chinese hot pot has a history of more than 1,000 years.
Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, propane or butane gas, or induction cooker versions.