Thursday, September 26, 2013

Rajma Chawal

Rajma Chawal
Rajma is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti.
1\2 Cup Red Kidney Beans ( Rajma), soaked overnight then pressure cooked with salt and 1- 2 pinch of Soda- bi- carb.
Make a coarse paste of . .. 
[1 Onion chopped 
A small piece of Ginger,chopped 
1- 2 Cloves of Garlic,
1\ 2 Green chilly.]
1 Tomato puree.
2 Tbsp Oil,
1\4 Tsp Cumin seeds,
1 Pinch Asafoetida,
1 Pinch of Ajwain seeds,
1\8 Tsp Turmeric powder,
1\2 Tsp Red Chilly powder,
1 Tsp Coriander powder,
1\4 Tsp Cumin powder,
1\2 Tsp Garam masala,
Salt to taste.
Pressure cook rajma with water, salt n soda bi carb till five- six whistles or until totally cooked and soft.
Heat oil in a pan add oil, cumin seeds, ajwain seeds and asafoetida.
Also add the onion paste and cook on low flame, add
the dry masalas, stir.
Cook until the onion paste turns brown.
Now add the tomato puree and further cook for few minutes.
This is the time to add cooked rajma and some of it
Check salt.
Garnish with coriander leaves and serve hot with steaming rice..

did u know . . . Celsius

did u know . . .
, also known as centigrade is a scale and unit of measurement for temperature. It is named after the Swedish astronomer Anders Celsius (1701–1744), who developed a similar temperature scale. The degree Celsius (°C) can refer to a specific temperature on the Celsius scale as well as a unit to indicate a temperature interval, a difference between two temperatures or an uncertainty. The unit was known until 1948 as "centigrade".
From 1743 until 1954, 0 °C was defined as the freezing point of water and 100 °C was defined as the boiling point of water.
The degree Celsius is a special name for the kelvin for use in expressing Celsius temperatures.
Fahrenheit (symbol °F) is a temperature scale based on one proposed in 1724 by the physicist Daniel Gabriel Fahrenheit (1686–1736), after whom the scale is named.[1] The scale is defined by two fixed points, i.e the temperature at which water freezes into ice is defined as 32 degrees, and the boiling point of water is defined to be 212 degrees.

did u know . . .. History of Ovens . . .

did u know . . .. History of Ovens . . .
The first written historical record of an oven being built, refers to an oven built in 1490, in Alsace, France. This oven was made entirely of brick and tile, including the flue.
Around 1728, cast iron ovens really began to be made in quantity. These first ovens of German design were called Five-plate or Jamb stoves.
Around 1800, Count Rumford invented a working iron kitchen stove called the Rumford stove that was designed for very large working kitchens. The Rumford had one fire source that could heat several cooking pots, the heating level for each pot could be regulated individually. Cast iron stoves continued to evolve.
Jordan Mott invented the first practical coal oven in 1833. Mott's oven was called the baseburner. The oven had ventilation to burn the coal efficiently.
British inventor, James Sharp patented a gas oven in 1826.
It was not until the late 1920's and early 1930's that electric ovens began to compete with gas ovens, however, electric ovens were available as early as the 1890's.
Some historians credit, Canadian Thomas Ahearn with inventing the first electric oven in 1882.
The microwave oven was a by-product of another technology. It was during a radar-related research project around 1946 that Dr. Percy Spencer, an engineer with the Raytheon Corporation, noticed something very unusual.

"meals in a minute"

"meals in a minute" 
T­he microwave oven could be one of the great inventions of the 20th century. Today hundreds of millions of homes worldwide have one. In 1947, Raytheon built the first microwave oven, the Radarange. As you know that microwave ovens are popular because they cook food in an amazingly short amount of time.
Microwave Cooking ....
You often hear that microwave ovens cook food "from the inside out." What does that mean? Here's a gr8 answer about microwave cooking. In microwave cooking, the radio waves penetrate the food and excite water and fat molecules pretty much evenly throughout the food. No heat has to migrate toward the interior by conduction. There's heat everywhere all at once because the molecules are all excited together.
While in a conventional oven, the heat has to migrate by conduction from the outside of the food toward the middle.

How a Microwave works . . .

How a Microwave works . . .
The heating efficiency of a microwave oven is due to the fact that water strongly absorbs microwaves.
Most food contains considerable liquid water, and that explains why the microwaves bouncing around inside a microwave oven are quickly absorbed by any food inside. The energy in the microwaves is then converted into heat. 
Really is it?
In 1946 Dr. Percy Spencer, an engineer at Raytheon Laboratories was working with a magnetron tube which produces microwaves. He had a candy bar in his pocket and when he went to eat it he discovered that it had melted. But there was no heat source that could have melted the candy bar. The only thing he could think of was the magnetron tube. He tried placing a few kernels of popping corn near the tube and a few seconds later it started popping. Can you say WOW!!!
He then aimed the tube at an egg and a few minutes later the egg exploded. The result of this was the first microwave oven called the Amana Radar Range. It was introduced in 1977.
And the rest is history.

Dodol |Dhodal A favourite Goan sweet . . . What is dodol?

Dodol |Dhodal A favourite Goan sweet . . .
What is dodol? 

Dodol or dhodal is a rich, jelly like sweetmeat of Malay origins.
Dodol is a sweet toffee-like confection, popular in Indonesia, Malaysia, the Philippines, Singapore, Sri Lanka and Burma, where it is called mont kalama. 

It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It is also popular among the Roman Catholics from the west coastal Indian state of Goa. It is common fare on the streets of Zanzibar, sold as halva. Dodol has also made its way to some Middle Eastern countries, including Iran.
Many feel that Dodol is so soft, sweet in texture like a pudding that
it melts in the mouth.

Barbecue sauce (also abbreviated BBQ sauce)

Barbecue sauce (also abbreviated BBQ sauce) is a flavoring sauce used as a marinade, basting (cooking) or topping for meat cooked
in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment and is used on many other foods as well. But most Barbecue sauce include vinegar and/or tomato paste as a base, as well as liquid smoke, spices such as mustard and black pepper, and sweeteners such as sugar or molasses.
Barbacoa is a form of cooking meat that originated in the Caribbean from which the term “barbecue” was derived.
Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in color. The best known brown sauce is HP Sauce, a spicy and tangy variety.
few terms meanings . . .
Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice.
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.
Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats.
Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat.
The Maillard reaction results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat.
Caramelisation is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.
In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods.
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking.

'Dessert in a Jar'?

How many have heard of the latest food craze 'Dessert in a Jar'?
Some desserts in jars are baked or otherwise prepared right in the jar, while others are spooned into the jars.
Do u think the Desserts in jars could be fun to make and, easy to eat, and best for gift-giving. They can be stored, travel and stay fresh and even can be delivered with a lid on the jar and with a gift tags n ribbons.

Sauce is a ...

Sauce is a French word, and a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods.
Sauces may be used for savory dishes or for desserts. In the general category of sauces few are . . .
Anchovy essence is a pink-colored, thick, oily sauce, consisting of pounded anchovies, spices, etc. The essence is used as a flavoring for soups, sauces, and other dishes.
Avgolemono or egg-lemon is a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth.
A bread sauce is a warm or cold sauce thickened with bread. It is a savory sauce served with a main meal.
Cocktail sauce, originally known as Marie Rose sauce is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafoods.
Fry sauce is a regional condiment served with French fries. It is usually a simple combination of one part ketchup and two parts mayonnaise. When spices and other flavorings are added.
Mignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar.
Mint sauce is a sauce traditionally made from finely chopped spearmint leaves, soaked in vinegar, and a small amount of sugar.
Sauce Andalouse is a Belgian specialty, a sauce consisting of mayonnaise, tomato paste, and peppers (such as pimientos or (roasted) bell pepper) typically served with french fries.
There are many more in this category but the next one 'By type'.
i. e Brown sauces, Butter sauces, Emulsified sauces, Green sauces,
Hot sauces, Sauces made of chopped fresh ingredients, Sweet sauces and White sauces.
After this type it is 'By region'. Example East Asian sauces,
Oceania, Great Britain and many more.
'By country' is the next category of sauces. i.e like United States,
Switzerland, Russia like ... Khrenovina sauce is a spicy horseradish sauce served with a main course, which is very popular in Siberia. It is prepared with fresh ingredients in a grinder: tomatoes, horseradish, garlic and salt. Ground black pepper, ground paprika, sweet bell pepper, vinegar, and sugar may also be added. This spicy horseradish sauce is sometimes also called in Russian 'khrenoder' (radish-throttler), 'gorloder' (throat-throttler), 'P.Kh.Ch.' (tomato-horseradish-garlic), 'cobra', 'flame', 'chemerges', 'vyrviglaz' (yank-out-the-eye) and 'Fantômas'. It may be served with traditional Russian meat dishes, including Russian dumplings.
The last category being 'Prepared sauces. A few like OK Sauce a fruity brown sauce. Magic Shell is a dessert produced by Smucker’s. It is a syrup that quickly hardens into a crispy shell when poured onto a cold surface, which is the origin of the product's name. Somebody's Mother's Chocolate Sauce, LLC is an all-natural, gluten-free gourmet chocolate sauce company based in Houston, Texas.

The Cobb salad is a

The Cobb salad is a main dish American garden salad made from chopped salad greens (iceberg lettuce, watercress, endives, and Romaine lettuce), tomato, crisp bacon, boiled or roasted (not fried) chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette. Black olives are also often included.
A good way to remember the components is to use the acronym EAT COBB: Egg, Avocado, Tomato, Chicken, Onion, Bacon, Blue cheese.
Cobb salad was created at the Brown Derby Restaurant in Hollywood.
The story behind the Cobb salad is that Bob Cobb, a first cousin of slugger Ty Cobb and the owner of The Brown Derby restaurant on Wilshire Boulevard in Los Angeles, was prowling around the kitchen late one night, looking for something to eat. The year was 1937. From the refrigerator, he pulled out a head of lettuce (presumably iceberg), some romaine, watercress, avocado, tomatoes, a hard-boiled egg, chives, cheese and some old-fashioned French dressing. He swiped some crisp bacon from a busy chef and chop, chop … the Cobb salad was born. "Cobb's midnight invention became an overnight sensation.
It remains one today, and the preparation has changed little over time.

Soy milk & Carbonara is an Italian pasta dish

Soy milk, which is made from soaking, grinding and boiling soy beans with water, is a very nutritious drink. Soy is naturally high in 
essential fatty acids, proteins, fiber, vitamins and minerals. These nutrients provide energy and keep your body functioning at its optimum level. Soy milk is naturally lower in sugar content than regular milk. Soy milk is the first and the most popular milk alternative. Soy milk is naturally cholesterol free.

Carbonara is an Italian pasta dish from Latium and more specifically to Rome, based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and 
black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, or bucatini can also be used. 
The dish was created in the middle of the 20th century.

Cucumis metuliferus, horned melon or kiwano, also called African horned cucumber

[ Pic is for reference purpose only . . .]
Cucumis metuliferus, horned melon or kiwano, also called African horned cucumber or melon, jelly melon, hedged gourd, or melano, is an annual vine in the cucumber and melon family.
When ripe, it has a yellow-orange skin and a lime green, jelly-like flesh with a tart taste, and texture similar to a cucumber. The horned melon is native to Africa, and it is now grown in California, Mississippi, Chile, Australia and New Zealand, as well.
Some more info . . . African horned cucumber
When it is exported to the U.S., the horned cucumber is often labeled as "blowfish fruit." With its spiky yellow exterior and juicy green interior, this is one fruit with vibrant contrasts. It tastes like a cross between a cucumber and 

a zucchini, and it is rich in both vitamin C and fiber. Native to Africa, it has been exported and cultivated as far away as New Zealand, Australia and Chile.


1 Try to choose bread appropriate to the sandwich u are making like
soft and fluffy breads for moist fillings.
Let the thumb rule be .... the moister the filling the drier and denser the bread should be.
2 Be careful as the Sandwich spreads adds flavor also lends moisture and sometimes creaminess to sandwiches. 
3 Even choose Toppings properly like tomato slices and lettuce also lend moisture so try instead of sliced tomatoes, roasted peppers.
Instead of lettuce, experiment with other vegetables, like sliced fennel, spinach, shredded cabbage, or cucumber.
4 Always be careful to spread mayo, butter or cream cheese all the way to the edges of each slice of bread to seal against wet sandwich fillings.
5 If planning to add sliced onions then soak thinly sliced onions in ice water for 20 minutes or so. Then drain and blot dry before using them..

Friday, September 13, 2013

Now what is . . . ..

Now what is . . . .. 
1 Hard-Ball Stage refers to a specific temperature range when cooking sugar syrups. Hard-Ball Stage occurs at 250-266 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If hard-ball stage has been reached, the syrup will hold its ball shape and deform only slightly with very firm pressure. The ball will be quite sticky to the touch.
Soft-ball stage refers to a specific temperature range when cooking sugar syrups. Soft-Ball Stage occurs at 235-245 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.
Hard-Crack Stage refers to a specific temperature range when cooking sugar syrups. Hard-Crack Stage occurs at 300-310 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. Remove the candy from the water and attempt to bend it. If hard-crack stage has been reached, the syrup will form brittle threads in the water, and will crack if you try to mold it.
Soft-crack stage refers to a specific temperature range when cooking sugar syrups. Soft-Crack Stage occurs at 270-290 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. Remove the candy from the water and pull it apart between your fingers. Soft-crack stage has been reached when the syrup forms firm but pliable threads.
Firm-Ball Stage occurs at 245-250 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached firm-ball stage, it will feel firm and pliable but still slightly sticky, and will retain its shape when removed from the water but will quickly lose its shape at room temperature.
Caramel stage occurs at 320-350 degrees F and can be determined visually because the sugar will progress from a light golden color (315-320 degrees) to a golden brown caramel (350 degrees). If the temperature gets higher than 350 degrees, the sugar will burn, turn very dark, and have a distinctive, unpleasant burnt taste. Sugar burns quickly in the upper temperature range, so work quickly and do not neglect your boiling syrup.

Does this bother u when making sweets and desserts?

Does this bother u when making sweets and desserts?
A MUST SEE 4 ALL . . .
Sugar syrup is used in a lot of Indian sweets and desserts in varying consistencies. Terms like one or two thread consistency are often used in connection with this syrup and can be very confusing. These terms are used only because the use of a candymaking thermometer is not common in Indian homes. This simple yet very effective technique is used instead, to tell when the syrup is ready for a particular dessert.
Then what to do?
Keep testing the sugar syrup to check its consistency. For this dip a wooden spatula in the syrup and lift out. Allow to cool for a few seconds as it will be very hot at first. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. Keep boiling the syrup gently till you reach the consistency called for in the recipe.
Stages progress fairly quickly after a point, so check frequently.
Half-thread consistency is when a single thread is formed and breaks immediately when your forefinger and your thumb are pulled apart gently.
One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.
Two-thread consistency is when a two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the soft ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball.
Three-thread consistency is when a three threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the hard ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a hard ball.

Granulated sugar n much more . .

Granulated sugar is is derived from either beets or sugarcane, and when a recipe calls for “sugar” or “white sugar,” it is referring to granulated sugar. Commonly referred to as white sugar or table sugar, it is made both from sugar cane and sugar beets.
Brown sugar is is granulated sugar with molasses added. It comes in “light” and “dark” varieties; light brown sugar has a milder flavor and is usually recommended for candy making. Light brown sugar has less molasses, and less flavor, than dark brown.
Brown sugar should be packed down in a measuring cup while measuring. Generally, brown sugar should not be used to replace other sugars.
Superfine sugar
also called caster sugar. This is granulated sugar with a very fine texture. It is useful when making candy centers because it dissolves quickly and doesnot produce a grainy texture. Superfine sugar can be used in place of regular granulated sugar without adverse results.
Powdered sugar
also called confectioner’s sugar or icing sugar. This is very fine textured sugar with cornstarch added; it needs to be sifted before use. Do not use powdered sugar to replace any other sugars in candy recipes.
Corn syrup
also known as glucose. Corn syrup is produced from cornstarch and comes in “light” and “dark” varieties; in confectionery light is generally preferred. Corn syrup prevents other sugar from crystallizing and makes cooked candies firmer, so is often used in cream fillings and fudges.
Invert sugar|Liquid sugar i
t improves the shelf life of many candies. Only use invert sugar if a recipe specifically calls for it.
Honey is
any mild bee’s honey can be used in recipes that call for honey. The honey should be liquid, not of the “creamed” or “honey spread” varities. In an effort to curb your intake of refined sugars, think about using honey as a sweetener. Twice as sweet as sucrose, honey has a unique flavor that enhances baked goods. 
Molasses is
a by-product of the sugar refining process, it is a thick dark syrup with a distinctive taste. Molasses is widely used for its flavor and color.
Date sugar is another option. It is nothing but ground dried dates, but it is equally as sweet as refined sugar. It has the added benefits of fiber, which slows down its absorption into your body, and all the vitamins and minerals of dates.

Read n find out . ..

did u know . . .
Almonds are a great source of fiber and have more calcium than any other nut variety. Nuts are full of protein and an essential ingredient for vegans. They have a sweet taste and compliment both sweet and savory dishes: almond meal cookies, almond milk, almond nut butter, added to stir-fries, salads or veggie burger recipes.

Fact is . . .
Sugar cane originated in the Pacific Islands, migrated to Asia, the Middle East, and India. Crusaders brought “sweet salt” back from their expeditions, and by the 1400's sugar cane plantations were in full production throughout the Mediterranean. By the 1600's production began in the Caribbean, where it flourished. In the 1700's beets became a popular sugar source when a British blockade denied Napoleon his Caribbean imports.

few helpful links . .

Uses of Sugar syrup... .. TIPS . . . . TIPS

Uses of Sugar syrup... .. TIPS . . . . TIPS 
The syrup keeps the cake really moist, so make it in advance. While the cakes are cooking, make the sugar syrup.
Then allow to cool.
There are several thicknesses or densities of a simple syrup, check this out . . .
Simple syrup is 1 part sugar to 1 part water. 
Thin Simple Syrup will be of a ratio of 3 parts water to 1 part sugar which is used to glaze cakes and cookies. Medium Simple Syrup will be of a ratio of 2 parts water to 1 part sugar ...
Try this to add moisture into your cake layers so . . .
Combine 1 cup of sugar and 2 cups of water.
Bring to boil and boil for approximately 3 minutes.
Allow cool.
Pour liquid into a spray bottle or pouring bottle.
Another great idea is just to brush the cake with the sugar water evenly . . .
One could also try brushing the cake with milk. How about using chocolate milk for chocolate cakes, and white milk for lighter colored cakes.

Chili peppers ...& Cayenne pepper

did u know . . . Chili peppers ...
Chili peppers, despite their fiery “hotness” are one of very popular spices known for medicinal and health benefiting properties. 
The chili is actually a fruit pod from the plant belonging to the nightshade family of Solanaceae, within the genus; capsicum.
Chili peppers are available year around in the markets either in the fresh, 

dried or powdered form.
did u know . . . Cayenne pepper 
The fiercely hot and pungent Cayenne pepper is one of the widely used spicy ingredients in many cuisines. Cayenne fruits are long thin pods obtained from the plant belonging to the nightshade family of Solanaceae, of the genus; capsicum.
Cayenne variety of chili pepper plant is native to Central American region where it was used as a spicy ingredient in Mexican cuisines for several thousand years. Raw, fresh cayenne chilies are being used to make sauce, chutney, spicy water and pickling in South Asia. However powdered form is favored in Mexican, Mediterranean, and American cooking.
Cayenne, chopped and ground, is used as a condiment in the preparation of pepper sauce, soups, and curries and to marinate meat, fish and poultry.
Dried cayenne chili powder is an important ingredient in Cajun spice mix or simply known as curry powder in many Asian countries.
Thin slices of cayenne chillies are favored mix in Chinese style vegetable stir fries and noodles.

Sunday, September 8, 2013

Hops Bread, and SPIRAL MOONCAKE . . .

Hops Bread, a tasty dinner roll type bread from Trinidad and Tobago. 
This Caribbean style bun is great for sandwiches, burgers or to just enjoy with your dinner.
Read more:


The history of bread goes back

The history of bread goes back at least 30,000 years. The first bread produced was probably cooked versions of a grain-paste, made from roasted and ground cereal grains and water, and may have been developed by accidental cooking or deliberate 
experimentation with water and grain flour. Descendants of these early flatbreads are still commonly made from various grains in many parts of the world.
The Hungarians have a saying that "bread is older than man".
12,000 years ago, primitive people made flat breads by mixing flour and water and placing these "cakes" in the sun to bake.
The earliest method of baking bread was to place lumps of dough, unleavened, on hot stones in the embers of a wood fire, and leave them to cook until they were hard. In other words it was the bakestone sytem. Baking on stones was early as the Bronze Age in Europe.
Later bread was baked on heated rocks or in the hot ashes of a fire. It was the Egyptians who are credited with using a "starter" of wild yeast from the air that was kept and mixed with other dough and baked to create a leavened product. Legend has it that a slave in a royal Egyptian household forgot about some dough he had set aside. When he returned, it had doubled in size. Trying to hide the mistake, the dough was punched down furiously and baked.
The result was a lighter bread than anyone had ever tasted.
The bread spread from the areas along the Nile in Egypt to the all parts of Europe and everywhere the bread was seen as valuable and thereby offered to Gods. The most important part of the baker's equipment is, and always has been, his oven. For six thousand years and more it is the oven, however crude or complex, which has transformed the sticky wet dough into bread. It is the oven which influences the final character of the loaf.
What is a "Baker's Dozen?"
A "Bakers Dozen" is 13 items (cookies, muffins, bread, etc.). This practice comes from Medieval times when bread was sold by the loaf. Because some loaves were lighter than others laws were enacted requiring bread be sold by weight. Adding an extra baked good to the customer's standard dozen ensured customers they were getting their money's worth. This practice remains active today in many bakeries across America. Flatbreads like pita, roti, paratha, naan, lavash, lefse & tortillas are the oldest breads of all.
All through the ancient days, bread and bakers were held in the highest respect; this respect lives on to our times.

Vagharela Mamara

Vagharela Mamara 
Spicy Puffed Rice also called ' kurmura '.
A very nice snack, crispy n crunchy.
Use to make the most tasty Bhel.
4 Cups Puffed Rice (Mamara).
Always shake mamara in a sieve to remove any dust.
For the tempering . . .
1 1\2 Tsp Oil,
1 - 2 Pinch Mustard seeds,
1\4 Tsp Turmeric powder,
1\2 Tsp Red Chilly powder,
1\4 Tsp Sugar powdered, opt
Salt to taste.
Put a big kadhai to heat add oil, mustard seeds and turmeric powder.
Quickly add the mamara and reduce the heat.
Keep stirring and mixing also add salt, red chilly powder and powdered sugar.
Stir until the mamara are crisp n crunchy.
Enjoy as a snack with some roasted peanuts or head to enjoy it as a Bhel with few other ingredients..

Who has eaten these Rumali Roti made crisp as Khakhara or khakra? Rumali Roti is

Who has eaten these Rumali Roti made crisp as Khakhara or khakra?
Rumali Roti is
a thin flatbread popular in South Asia. 
The bread is usually made with a combination of whole and white wheat flours (atta and maida respectively) and best cooked on top of an inverted Indian griddle (kadhai).
Rumali roti is a type of bread that is made in Northern India. It is made from only a few simple ingredients, including flour, water and oil that are mixed and rolled into paper-thin sheets of dough. The dough is traditionally cooked on the bottom of a rounded cooking pan called a tawa. The bread is usually folded when served because the name translates literally into "handkerchief bread" and once was actually used in this way after a meal. The finished rumali roti can be served with different types of curry or alongside any meal during which it can be used to scoop up the food to be eaten.
Making rumali roti begins with forming the dough. This starts with deciding what type of flour to use. Traditionally, it is a combination of white flour and wheat flour. The dough can be made from just white flour, but it will have a lighter color and a denser, sweeter taste. Using only wheat flour can actually cause problems, because the lack of gluten can make the dough stiff so it does not roll out or cook easily.
Some oil is added to the flour, followed by water. The dough is kneaded until it is smooth and has a slight sheen to its surface, indicating all the ingredients are incorporated and the glutens in the dough have developed. It is then allowed to rest from 10 to 30 minutes, after which time the dough is broken into small balls.
Each of the balls will become a single sheet of rumali roti. They are rolled out on a floured surface until they are very thin, just slightly thicker than a sheet of paper. One method used to get the sheets as thin as possible is to toss the dough into the air, spinning it as it is released. As the dough spins in the air, the sheet is stretched thinner and thinner with each toss.
Once the sheets are complete, they need to be cooked. This was originally done on a wok-like pan that was turned upside down over a flame. Oil is brushed on the hot cooking surface and a sheet of rumali roti dough is placed on top. The cooking time is only a few seconds, and the bread is done when some air bubbles and slight browning have appeared.
Khakhara or khakra bread is a traditional Indian bread made in Gujarat. It may also be called rotli, and it is very similar to chapati, another common Indian flatbread. This simple flatbread is quite easy to make, and it is a popular accompaniment.

Alpino Ice Cream

Alpino Ice Cream
2 Packets Alpino chocolate each containing 2 pieces,
500 ml Vanilla ice cream pack.
In a plastic container having a tight lid, line it with aluminium foil.
Cut vanilla ice cream length wise into half.
First place at the base of the box one layer of cut vanilla ice cream.
On it arrange the alpino chocolate balls.
On again the second cut layer of vanilla ice cream.
Close the foil and press gently.
Close the lid of the box and keep the ice cream in freezer section to set.
When to serve remove the foil cut into slices and serve..

Strained yogurt, yogurt cheese, labneh, or Greek yogurt is

Strained yogurt, yogurt cheese, labneh, or Greek yogurt is yogurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste. Like many yogurts, strained yogurt is often made from milk which has been enriched by boiling off some of the water content, and sometimes by adding extra butterfat and powdered milk.
Yogurt strained through muslin is a traditional food in the Levant, Eastern Mediterranean, Near East, and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. Dishes may be cooked or raw, and may be savoury or sweet. Due to the straining process to remove excess whey, even non-fat varieties are rich and creamy.
In western Europe and the US, strained yogurt has become increasingly popular because it is richer in texture than unstrained yogurt, and higher in protein.
Strained yogurt is used in Greek food mostly as the base for tzatziki dip and as a dessert, with honey, sour cherry syrup, or spoon sweets often served on top. 

A few savory Greek dishes use strained yogurt. In Greece, strained yogurt, like yogurt in general, is traditionally made from sheep's milk. More recently, cow's milk is often used, especially in industrial production.

WHAT IS . . .

WHAT IS . . .
1 Coconut milk is the liquid that comes from the grated meat of a coconut. The color and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is 
a very popular food ingredient used in Southeast Asia, especially in Thailand, Malaysia, Indonesia, Vietnam, Singapore, India and the Philippines.
2 Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm).Coconut water has a high potassium content and contains antioxidants.
Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the liquid and meat.
3 Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. Coconut cream is used as an ingredient in cooking, having a mild non-sweet taste.
Coconut milk is also a main ingredient of coconut cream.
Coconut cream can be made by simmering 1 part shredded coconut with 1 part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk.
Cream of coconut is coconut cream that has been sweetened for use in desserts and beverages like the Pina colada.
4 Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm. Coconut sugar has been used as a traditional sweetener for thousands of years in the South and South-East Asian regions where the coconut palm is in abundant supply.
5 Organic coconut flour is a delicious, healthy alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, coconut flour is high in fiber and low in digestible carbohydrates.
The light coconut flavor allows coconut flour to blend seamlessly into sweet or savory baked goods.
Coconut Flour is ideal for baking. It has fewer digestible carbs than other flours, and it even has fewer digestible carbs than some vegetables! Coconut Flour is gluten-free.


Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. As both the coconut and the rice-plant are indigenous in places all-around the world, coconut rice too is found in many cultures throughout the world.
In India, coconut rice is famous in the southern regions. It is made with coconut flakes (or grated or desiccated/dry coconut). One way to make this dish is to make the rice separately (preferably using a rice variety which is light and fluffy when cooked) and then mixing it with the coconut mixture (coconut flakes toasted in sesame/coconut oil and spiced with paprika, nuts, curry powder/leaves and other spices).

Buying tips for coconut..

Buying tips for coconut..
Always buy a good coconut which is a heavy one.
Shake it up and down a little. This is to see if there is water inside the coconut. 

If you do not hear anything at all, this means that the coconut is too ripe and it is likely that it will taste soapy.
Avoid any coconuts that are cracked.