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A QUICK MIX . . .

A QUICK MIX . . .
tip 1
1 tablespoon fresh Strawberry juice, add honey n Condensed Milk. Combine all ingredients and mix well until blended. This is a delicious topping or a dessert all in itself!
tip 2
Spread the above on vanilla sponge cake pieces add serve with some ice cream.
tip 3
Mix the above in Vanilla Ice cream with cut pieces of strawberries, put in the freezer section of the fridge a tasty vanilla - strawberry ice cream will be ready.

The crunch of the crispy puris in Churmur chaat

The crunch of the crispy puris in Churmur chaat
The favorite Calcutta street food is the Churmur chaat, the Jhaal Muri and the Phuchka / Pani puri / Golgappa.
Churmur Chaat the word “churmur” literally means a crunchy sound in the mouth.
The Churmur Chaat as the name suggest is a mixture of chaat of sweet and spicy, potato, green chutney n the crushed pani puris on top.
Make a tasty Churmur chaat following few steps...
Make a thick batter of Beasan| Bengal gram flour to make pakodas.
Soak the pakodas in water in which salt n red chilly powder has been added.
Boil potatoes n cut into small pieces. Also will need cut onions, green chillies and coriander leaves.
Pressure cook overnight soaked red gram chana also.
Also need the green sprouted moong, boiled.
Mix of lemon juice n tamarind pulp for tangy taste.
Mix together masalas to get a masala mix by combining dry roasted cumin powder,coriander seeds which have been coarsely crushed, black salt, salt, red chilly powder, and Chaat masala.
Make a quick chutney of lime juice, tamarind pulp and the masala mix as per one's taste.
Mix this chutney with boiled red gram chana, boiled sprouts, onions, coriander leaves, check the taste.
When one wants to serve this chaat, crush pani puris in your hand, top this with potato mix and squeezed pakodas, also sprinkle the masala mix if needed.
This chaat is topped with crushed pani puris for the crunchy sound..

Potatoes with stuffing n baked

 

Potatoes with stuffing n baked
INGS
3 Potatoes, Par boiled, cut into halves,
8- 10 Palak| Spinach leaves, blanched,
1 tbsp Butter,
1 tbsp onion cut,
1 tbsp Capsicum, cut,
2 tbsp Corn boiled,
1 tbsp Fine flour| Maida,
1-2 tbsp Milk,
6 tsp Cheese grated,
Salt n Pepper pd to taste.
METHOD
Blanch the palak| spinach leaves n make a paste.
Par boil potatoes, cut into halves, scooped out.
Put a pan to heat add butter add onion, capsicum
stir for few seconds then add the palak paste, flour
stir once again for some time. Now add milk, corn,
salt n pepper pd. Fill this filling in the scooped potatoes
and top with one teaspoon grated cheese, put in a preheated oven at 180 degrees centigrade, until cheese
melts.
FILLING TWO
INGS
3 Potatoes, par boiled n scooped out,
Few spoons scooped potato cut,
1 tbsp Green Olives, cut,
1 tbsp Tomato, cut,
2 tbsp Cheese grated,
1 tbsp Mayonnaise,
Few pinch Chilly flakes n Oregano,
Salt n Pepper pd to taste.
Method : Mix all well n fill into the scooped
potatoes, top it with grated cheese n put in
a preheated oven at 180 degrees centigrade
until cheese melts.

Millet (Bajra)

Millet (Bajra)
Bajra, a foodgrain known in English as Millet, is cultivated extensively in Rajasthan.
India is the largest producer of Pearl Millet. It is locally known as Bajra, and is primarily consumed in the states of Haryana, Rajasthan, Gujarat and Madhya Pradesh. Roti (made from pearl millet) has been the primary food of farmers in Gujarat.
Cereals used for human consumption belong to the grass family and are seeds of matured plants. The important cereals cultivated all over the world are Rice, Wheat, Corn, Barley, Oats and millets such as Ragi, Sorghum, Bajra, Italian Millets, etc.
It is a known fact that fruits and vegetables contain high amounts of fiber and vital nutrients. But most people do not know that the nutritional value of whole grains is comparable to that of fruits and vegetables. And one such whole grain is Pearl Millet or Bajra. Cereals are most economic source of energy.
They provide both soluble and insoluble fiber. When consumed as whole cereal food and being of plant origin, cereals do not contain cholesterol and fats and are in poly unsaturated forms. It is consumed locally as leavened bread called Bajre ri roti, or as a gruel called Bajre ri khichidi. It is also used to make other Gujarati Dishes like Dhebra or Thepla, Vada. Khichidi is a traditional Rajasthani recipe. With wholesome bajra, whole moong dal and ghee in it.
Bajra has phytochemicals that lowers cholestrol, plenty of fiber, folate, iron, magnesium, copper and zinc, and vitamins E and B-comlpex. The humble Bajra is particulalry noted for its high iron content.

I thank all my viewers

 

I thank all who check out my cookery page Usha's kitchen and my blog.
All my viewers deserve a bigger thank you than this note has 2 say. Sincerely am Thankful to those who click the ' Like ' button
and Thank all to those who give a feedback or ask queries or leave a comment, also Thank all 4 motivating and appreciating my work.
Thank u 4 making me soooooo happy each time.
Always have motivated, whenever each peeked into Usha's kitchen to check out what was being posted on regular basis.
Thankful 2 all 4 encouraging me during a time I needed encouragement.
" Thank you." 4 the timely help extended.
"Thank you." Those two little words mean so much n hold great weight.

Asafoetida (Hing)

 

Asafoetida (Hing)
It is also known as devil's dung, stinking gum, asant, food of the gods, giant fennel, Jowani badian, hing and ting is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb.
The species is native to Afghanistan mountains and are imported to India. Asafoetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks.
Asafoetida is acrid and bitter in taste and emits a strong disagreeable, pungent smell. Asafoetida is extracted from the Ferula plants which have massive taproots or carrot-shaped roots, the milk juice (obtained from the root), which becomes a brown, resin-like mass after drying.
There are two main varieties of asafoetida, the Hing Kabuli Sufaid (Milky white asafoetida) and Hing Lal
(Red asafoetida).
This spice is used as a digestive aid, in food as a condiment, and in pickles. When uncooked its odor is so strong the aroma will contaminate other spices stored nearby if it is not stored in an airtight container.
Asafoetida is extensively used in India for flavoring curries, sauces and pickles in conjunction with garlic and onion. In Iran, the natives rub asafoetida on warmed plates prior to placing meat on them. In various medicinal systems practiced in India, asafoetida is considered as effective remedies for many diseases and disorders. Asafoetida expels wind from the stomach and also helps as a digestive agent and a sedative. Asafoetida is also used in the treatment of respiratory disorders. Hing is used as home remedy for various ailments like colic pain, flatulence.
In Bhagawat Purana, it has been mentioned that around the abode of Lord Shiva a lot of Hing plant grows. The abode of the Lord is in Kailash Mountain supposed to be in modern Tibet, now in China.