WHY HAVE COCONUT WATER, THE SWEET NARIYAL PAANI...

Coconut water is a clear liquid with what 

some describe a nut-flavor. For Southeast 

Asian nations, who also harvest coconuts

for their flesh, oil, and milk, coconut water

has long been a prevalent staple. 

 In Central America, coconut water is called “agua de pipa” or “water pipe.” Coconut water,

a nutritious, natural drink, is one of the highest sources of electrolytes known to man.

Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm).

For thousands of years, coconut water has benefited people around the world. 

Now, because coconut water can be bottled 

at the source, you can enjoy this all natural beverage almost anywhere, anytime.

Coconut water provides essential nutrients

that promote internal health as well as healthy skin, hair, and nails.

As the fruit matures, the coconut water is gradually replaced by the coconut meat and 

air . A very young coconut has very little meat; the meat it does have is very tender, almost a gel.

Coconut water has long been a popular drink

in the tropics, especially in Southeast Asia, Pacific Islands such as Hawaii, Africa and the Caribbean, where it is available fresh, canned, or bottled.

It is a naturally refreshing drink full of electrolytes that can also be considered free 

of fat and cholesterol, coconut water has been marketed as a sports drink.

Fresh coconuts for drinking are typically harvested off the tree while they are green.

A hole may be bored into the coconut to provide access to the liquid and meat.

Coconut water has many health benefits like keeps the body cool, rehydrates the body,

helps detox and also helps in weight loss.

One of coconut water’s greatest nutrition 

facts may be its enormous amount of 

potassium. Potassium is an electrolyte that promotes healthy kidney, heart, and overall cellular function.

Coconut water is considered a super hydrating beverage because it is rich in potassium and other essential electrolytes, including:  Sodium,  Chloride, Magnesium,  Calcium and  Phosphate.

Coconut water is naturally fat-free and low in calories.

The sugar in coconut water is all natural fruit sugar. 

Coconut water can be enjoyed as it will  

benefit each and every time you exercise.

Paneer and Babycorn in Gravy

Paneer and Babycorn in Gravy

ings

2 Tomatoes, blanched,

1 Onion cut,

2 Green chilly,

A piece of Ginger,

2 -3 tbsp Curd,

5 Almonds, blanched,

5 Cashew nuts, blanched,

2 cloves Garlic cut,

1 tsp Red Chilly powder,

1 tsp Coriander powder,

1\2 tsp Turmeric powder,

1\2 tsp Garam masala,

1\2 cup Paneer, cut into pieces,

1\2 cup Babycorn, boiled n cut,

1 tsp sugar,

2 tbsp Oil,

2 tbsp Cream,

1tsp Shahi Biryani masala,

Salt to taste.

Method

Boil the tomatoes, until it's skin tears. 

Put almonds n cashew to blanch. 

Also boil the babycorns until soft.

Cut babycorn in round slices. 

Also cut onion, green chilly, ginger 

and paneer pieces.

In a mixer jar put the tomatoes,

onion, almonds, cashews, green chilly,

garlic, ginger, curd, also add

all the masalas while grinding.

Put a pan to heat, add oil then 

add the paste.

Stir until leaves the sides of the pan.

Now add the cut pieces of babycorn,

paneer, sugar and salt.

Also add the cream, serve hot .

TIP 4 THE DAY..

TIP 4 THE DAY.. CUT RAW BANANA AND BRINJAL IN WATER, TO WHICH
FEW SPOONS OF BUTTERMILK HAS BEEN ADDED TO AVOID THEM TURNING BLACK.

Why is Salad Good For You ? ?

It is important to eat 5 portions of fruit

and vegetables a day.

Salad is any of a wide variety of dishes, including vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They may include a mixture of cold and hot, often including raw vegetables or fruits. Green salads include leaf lettuce and leafy vegetables with a sauce or dressing. 

Other salads are based on pasta, noodles, or gelatin. Most salads are traditionally served cold, although some, such as south German potato salad, are served warm.  

Green salads having  lettuces are generally served with a dressing  with  various garnishes such  as nuts or croutons. The "green salad" 

or "garden salad" is mostly  composed of leafy vegetables such as lettuce varieties, spinach, 

or rocket . Due to their low caloric density, green salads are a common diet food. 

The salad leaves may be cut or torn into bite-sized fragments and tossed together.  Vegetable salad is one in which vegetables 

other than greens may be used in a salad.

Common vegetables used in a salad include cucumbers, peppers, tomatoes, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes. 

Other ingredients, such as olives, hard boiled egg, artichoke hearts, roasted red bell peppers, green beans, croutons, cheeses, meat, bacon, chicken, or seafood , are sometimes added to salads.

A "bound" salad can be assembled with thick sauces such as mayonnaise.

Bound salads are often used as sandwich fillings.

Main course salads commonly known as 

"entree salads".

Fruit salads are made of fruit, and include the fruit cocktail that can be made fresh or from canned fruit.

Dessert salads rarely include leafy greens 

and are often sweet. Common variants are

made with gelatin or whipped cream.

When Sauces are added to  salads they are  often called "dressings".

Salad dressing is a condiment used to enhance the flavor and texture of salad, ranging from simple green salads to more elaborate versions of the salad.

The first type is Vinaigrette is a mixture of olive oil and vinegar, often flavored with herbs, spices, and other ingredients. 

It is used most commonly as a salad dressing,  but also as a cold sauce or marinade. Make a  classical vinaigrette dressing by  adding  3 parts of oil at room temperature to 1 part of vinegar, using a whisk, until it looks like  a creamy sauce. A blender may be used. Salt and pepper are added for taste. Herbs are sometimes added to enhance flavor.

A Creamy dressings, usually mayonnaise based, but which may also contain yogurt, sour cream, buttermilk, milk, or creme fraiche.

A Cooked dressings, which resemble creamy dressings, but are usually thickened by adding egg yolks and gently heating.

Whose who  eat these foods on a regular basis have a higher level of vitamin C and E, folic acid and beta carotene in their bloodstream.

Vitamin C acts as a  useful antioxidant for humans and helps your body to perform

certain function such as protection of cells 

and maintaining healthy cells and aiding the absorption of iron into the body.

It is found in a lot of salad and vegetable

items such sprouts, peppers, broccoli, kiwi

fruit and oranges.

Vitamin E has a number of functions and one

of these is to act as an antioxidant within the body. Vitamin E can be found in the wide range of foods and the richest source of this is in plant oils such as soya or olive oil. 

However, it is also very rich in nuts and seeds which are  Particularly good in salads!

Beta-carotene is actually changed into vitamin A when it enters the body and thus performs all the same functions such as maintaining the health of your skin, helps to protect you from infections and also assists sight in dim light. 

It is found mainly in yellow and green colored vegetables and this is what gives these vegetables  their color!  For instance spinach, peppers and mango are high in this nutrient.

Have you had your salad today? Eating salad almost every day may be one of the most healthy eating habits you can adopt and one 

of the simplest, experts say.

Eating salads is a super-convenient way to

work in a couple of servings of vegetables and/or fruit.

Not only that, but salads are cool, crunchy, 

and fun to eat.

ROLE OF MAGNESIUM IN OUR DIET

Magnesium is usually referred to as a "macromineral," which means that our food must provide us with hundreds of milligrams 

of magnesium every day.

(The other macrominerals that all humans 

must get from food are calcium, phosphorus, sodium:nutrient, potassium, and chloride). 

In our  bodies, magnesium is found mostly in

our bones (60-65%), but also in our muscles (25%), and in other cell types and body fluids. Like all minerals, magnesium cannot be made

in our body and must therefore be plentiful in our diet in order for us to remain healthy.

Food Sources : Most dietary magnesium comes from vegetables, such as dark green, leafy vegetables. Other foods that are good sources 

of magnesium:  Fruits or vegetables (such as bananas, dried apricots, and avocados),  Nuts (such as almonds and cashews), Peas and beans (legumes), seeds,  Soy products (such as soy flour and tofu),  Whole grains (such as brown rice and millet).Magnesium in the body serves several important functions:  Contraction and relaxation of muscles,  Function of certain enzymes in the body,  Production and transport of energy and  Production of protein.Magnesium rich  foods helps relax your nerves and muscles, build and strengthen bones, also keep your blood circulating smoothly. Magnesium is sometimes regarded as a "smoothie" mineral, since it has the ability to relax our muscles. Our nerves also depend upon magnesium to avoid becoming overexcited.The magnesium in our bones helps give them their physical structure. This magnesium is part of the bone's crystal lattice and is found in this "bone scaffolding" together with the minerals phosphorus and calcium.

Magnesium serves as a chemical gate blocker and  as long as there is enough magnesium around, calcium can't rush into the nerve cell and activate the nerve. This gate blocking by magnesium helps keep the nerve relaxed.

Over 300 different enzymes in the body 

require magnesium in order to function.

Magnesium plays such a wide variety of roles

in the body, the symptoms of magnesium deficiency can also vary widely.

The impact of cooking and processing on magnesium can vary greatly from food to

food, since magnesium is found in different forms in different types of food.

For example, about one third of the magnesium in spinach is lost after blanching.

In other foods that are rich in magnesium,

like almonds or peanuts, there is very little 

loss of magnesium either from roasting or 

from processing into almond or peanut butter.

Magnesium is an essential mineral for human nutrition.

Magnesium in the body serves several important metabolic functions. It plays a role in the production and transport of energy. It is also important for the contraction and relaxation of muscles. Magnesium is involved in the synthesis of protein, and it assists in the functioning of certain enzymes in the body.

Magnesium deficiency alters calcium metabolism and the hormones that regulate calcium.

Magnesium may play an important role in regulating your blood pressure naturally.

Magnesium is plentiful in many foods: like eggplant,  tofu, salmon, bananas, shrimp, rice, spinach, yams, sardines, corn and mozzarella cheese.

A list of foods containing Magnesium are :  Almonds, Brazil nuts, Cashew nuts, Coconut, dried Hazelnuts, filberts, Peanuts, Pine nuts, Sesame seeds, Walnuts, Barley, Whole grain , Oat bran, Rice  brown,Wheat flour, Whole wheat bread, Aritchoke, Beans  black and white, Spinach. Many herbs and spices are rich in magnesium. Fresh vegetables are a good

source of magnesium.

BAKE A CAKE AND THE TINS REQUIRED ... FEW GREASING TIPS ALSO....

BAKING TINS.....

Cake is a form of bread or bread like food. 

In its modern forms, it is typically a sweet 

and enriched baked dessert. 

In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape. Determining whether a given food should be classified as bread, cake, or pastry can be difficult. Right cake baking tools less down the difficulties of cake baking.

Modern cakes, especially layer cakes, normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid , typically milk or water and leavening agents .

Such as yeast or baking powder. Flavorful ingredients like fruit purees, nuts or extracts 

are often added. . Cakes are often filled with fruit preserves or dessert sauces like pastry cream or  iced with butter cream or other icings, and decorated with marzipan, piped borders or candied fruit.

Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries, and birthdays.

There are countless cake recipes also.

Baking tins are designed to have good thermal conductivity.

Baking tins can be use as a tool to maintain the shape of the cake.

Baking could be fun and be developed as a hobby as well.

Baking tins come in different shapes and sizes such as the number tins and shaped tins.

One of the key to successful baking will be the preparation of your baking tins or pans before you start.

There are many kinds of baking tins that you may come across, different kind of tins would suit different cake recipes.

Sandwich cake baking tin is also  called the layer pans, sandwich cake baking tins are shallower than the usual cake tins and they are used to make cakes that you sandwich together.

An example would be the Victoria sandwich cake.

Deep cake baking tin , this kind of tins are 

used to bake thick and tall cakes such as wedding cakes, Christmas cakes or sponge cakes. The depth of the tin is important in baking cakes because if there is not enough depth, the cake will not rise nicely. Deep cake baking tins usually comes in the diameter of 8 inches and has a loose base for easy removal 

of cooked cakes.

Spring form cake baking tin are most suitable for baking cheesecakes and mousse cakes.

As these cakes are more fragile compared to other cakes, therefore, we cannot turn them upside down to remove them from the tin.

Silicon baking tins are not a new fad in the baking industry. In fact, they are widespread and very popular. For most professional bakers, silicon-baking tin is a necessity.

They are flexible and very easy to use.

Muffins baking tin ,  6-hole are used for baking muffin, mini tarts and cupcakes. There are also silicon muffins tins which are known for its non-stick surface.

Grease your baking tins properly. One way  is 

to butter. Buttering your tin  gives a great flavor to your cakes. A pastry brush or waxed paper can be used to coat the tin.

The second way  would be using the vegetable oil pan spray.

Tip : Never coat nonstick tins with vegetable oil spray.

 Avoid the cake from getting burnt and if you are still worried that your cake will end up sticking to the tin, you can use an extra flour coating. Flour and or cocoa powder coating are used in most chocolate cakes as the batters are usually sticky and stick to the tin.

Silicon baking tins are best suited for baking low fat food items. Start getting a few of the tins to start your baking journey.

FEW TAMARIND RECIPES FROM MY OWN COLLECTION..

BEETROOT SUBZI WITH TAMARIND RICE

For the Beetroot Subzi :

INGS:

1 Cup Beetroot (Cut into small pieces),

3-4 Tbsp Coconut ( Grated),

1 Tsp Oil, 1\4 Tsp Mustard Seeds,

1\2 Tsp Urad Dal, Few Curry Leaves,

1 Green Chilly (Cut), 1\4 Tsp Turmeric pd,

1\2 Tsp Red Chilly pd and Salt to taste.

METHOD: Put a pan to heat and add oil,

mustard seeds, curry leaves, urad dal , 

the cut green chilly, then add the cut 

beetroot. Stir, also add some salt ,

turmeric pd and let it cook for 5 minutes. 

Now add the red chilly pd and the grated coconut. Check the salt and cook for 2-3

minutes and it will be done.

My living in the south of India for so many 

years helps me to bring the recipe.

MTR PULIOGARE POWDER AND COOKED RICE.

Boil the rice in a vessel with lot of water, 

when cooked drain the water and allow

the rice to cool down.(can add some salt).

METHOD: Put a pan to heat, add oil , mustard seeds, curry leaves, tamarind juice,

(1-2 tsp urad dal opt), whole red chilly.

Now take the tamarind powder in water

and add red chilly pd and turmeric pd, put

this to the above tempering , add the

cooked rice and check the salt.. 

Serve with fried applams (papad of south).

ITS ONLY A  TAMARIND JUICE CALLED THE VAMPIRE DELIGHT.

MAKE THIS IN A GLASS OF WATER, 

ADD 2 TBSP TAMARIND JUICE AND

FEW DROPS OF LIME JUICE, SALT,

JEERA PD, PEPPER PD, MORE OF RED 

CHILLY PD AND GROUND SUGAR.

MIX WELL. SERVE CHILLED.

TAMARIND IN COOKING..

The tamarind is an evergreen tree native to Africa, but it spread to India in prehistoric 

times and then to Southeast Asia. 

It is also found in India, Mexico and South America. Tamarind is an ingredient in Worcestershire Sauce and in many chutneys. The brown tamarind pods having a  very tart pulp, used in cooking, in much the same way

we use lemons. The pods are green which  become brown and brittle when ripe. 

The pods are opened to dry in the sun, and 

the sticky dark brown pulp and shiny seeds

are scraped out. This tart tropical fruit, also known as Indian date, brings an appealing pucker to marinades, sauces, stir fries and refreshing drinks. In the West Indies, where tamarind also grows, it is used frequently in fruit drinks. Tamarind makes a great secret Barbeque sauce and marinade ingredient.

There are several varieties of tamarind. 

Some yield fruits that are very sweet.

The fruit pulp is edible and popular.

The next time you reach for a lemon to add 

a pleasantly sour touch to a dish, try turning 

to tart tamarind instead. With its distinct sweet-sour flavor, a little tamarind goes a 

long way.

In India this  sour, unripe tamarind pods are cooked with meat, fish, or rice as seasoning.

Besides using it in cooking, wet tamarind is 

a valuable silver polisher.

Its sour sweetness is all the more tasty with 

a sprinkling of coarse salt.

Store Tamarind  for use through the year in earthen jars.

In Hindu mythology tamarind is associated 

with the wedding of the Hindu God Krishna which is celebrated by a feast in November. 

Yoghurt and tamarind are the 2 main 

souring agents used in Indian cooking.

Tamarind is used a lot in south indian 

and Guiarati lentil dishes in sweet 

chutneys and in curries.

Vegetable Jalfrezi ...

Vegetable Jalfrezi
Ings :
2 cups Boiled vegetables like carrot,
beans, cauliflower, babycorns.
1 Potato, cut in long pieces,
1\2 cup Tomato puree,
1 Tomato cut,
2 tbsp cut Garlic,
1 Onion cut,
2 Spring Onion cut,
1\2 Capsicum cut in long slices,
2 Green Chilly cut,
1 tsp Ginger cut,
2tbsp Tomato sauce,
1tbsp Chilly Sauce,
1 tsp chilly powder,
2 tbsp Oil,
1 tsp Sugar,
Salt to taste.
Method
Boil the vegetables in water in which

some salt is added.
Drain the water, keep aside.
Fry the potato slices.
Put a pan to heat, add oil, add green chilly, garlic, onion, spring onion and capsicum.
Stir for few minutes. Now add the cut tomato and the tomato puree. Also add tomato sauce, chilly sauce, sugar, chilly powder, salt and the boiled vegetables, stir and mix well.
Serve with a garnish of spring onions.

What is Bean Sauce ??

What is Bean Sauce :

Sauces are liquids of various thicknesses that are flavored or seasoned to enhance the flavor of food. Sauces can be sweet, sour, spicy, or savory and may be added to the food to become part of a main dish or used as an accompaniment to the food being prepared. Sauces add a variety of features to foods, such as complementing or enhancing flavors, adding an attractive appearance, and/or providing additional texture.
Douchi  also called Chinese fermented black beans. Douchi is made by fermenting and salting soybeans. It is a flavoring most popular in the cuisine of China, and is used to make black bean sauce.
Chinese black bean sauce is a traditional condiment found on the tables of nearly every Chinese restaurant across the globe.
A thick, salty dark-brown sauce made from fermented soybeans. 
Black bean sauce, also referred to
as paste is used extensively in Asian cooking.
The main ingredient, dou chi, is an invaluable ingredient in Chinese culinary culture that has been used since the Han Dynasty.
The American alternative to dou chi is the black turtle bean, or more commonly known simply as the black bean.
Black bean sauce is used in a variety of dishes, from rice and stir fries to steamed pork and fried fish. You can probably purchase black bean sauce in your local supermarket.
Black bean sauce is a delectable dark sauce with Asian roots that you can use to spice up your dishes. It is commonly made of black beans, chicken stock, garlic, chili peppers and other herbs and spices.  
Add black bean sauce over all rice portions of your meals.
Black bean sauce has the perfect amount of thickness to turn plain white rice into a much more interesting side dish. 
You can also cook baked chicken legs and pour the sauce over them about five minutes before removing them from the oven for a wonderful chicken dish.
Also add black bean sauce with Asian soft noodles . Add stir-fry vegetables such as baby corn,
peppers and broccoli to make a healthy meal.
Bean Paste or Sauce is typically sold as a sauce made with either whole beans or crushed (mashed) beans that have been ground into a puree-like texture. The Pastes and Sauces made with whole beans are typically labeled as Bean Sauce or Bean Paste.

IRON RCH FOODS..

Some Iron rich foods Vegetables:
Sweet Potato, Potatoes with jacket, Pumpkin, Bok choy, Peas, GreenBbeans, Tomatoes, Broccoli, Turnip greens, Mooli greens, Brinjal, Raw Banana, Banana stem…
Some Iron rich fruits:
Pumpkin seeds, Figs dried, dried Apricot,
Watermelon, Oranges, Apple, anything that colors dark immediately on cutting has plenty
of iron in them…
Some lentils that are high on iron
Black eye beans, Lobia, Rajmah, Chana,
Soy foods, Tofu, Soybeans, Soy milk, some more are Sesame seeds and oil…

When you cook, do you measure quantities or guess ? ?

When one starts cooking a  recipe by following step wise .
But after cooking the same things several times,  one can 
begin experimenting by changing ingredients or the amounts
of ingredients. That is how one will  learn  about  flavors and seasonings work together.
 Next step is that if one has done a  lot of  cooking, then 
  when one comes across a  new recipe book.
 One can  immediately think of substitutions and alterations 
to the original recipe that would make it more palatable to
your  own  taste.
Have  you ever guessed the amount of people in a room, the
size of something or how long it will take you to get from one place to another, you've practiced estimation. Estimation is 
a mathematical…
The daily day to day cooking, like making tea, most like to measure and make to get the same taste.
Then about making dough, all have a measurement in the
flour tin and may be calculating, for 2 persons so much and 
for 2 extra guest, this much. Making dal, rice , all may be following a source of measurement, so that there is no wastage.
All try to contribute your views , so that we can learn from others tips.
All when baking prefer to follow the recipe  to the exact measurement. Even if planning to make Idlis, Dhoklas and
Dosas, does one follow measurement or is it guess work ?

new latest tips..

TIPS..
Place ' Bay leaf ' in your flour tin to avoid any moisture.
Cut Orange rind into small pieces and store dipped in honey,
later use on cakes or desserts.

TIP OF THE DAY : While making a Subzi that is to be carried while travelling
add a little vinegar.This will enhance the taste and will not spoil for
a long time.

 

" ON THE LOSS OF MY FATHER ".

The loss of a father is life changing.  It's something we will never forget or get over.

My father was such am amazing personality. I will miss him terribly.

Whenever something tragic happens, Just remember what my dad used to say
"It could always be worse". 

Trying to cope up....

  God will definitely show me the way to smiling again. I know this experience will change me forever. Just want 2 remember all the good times i shared with my father and all the love he gave me throughout the years. He is not gone. He will live in my heart forever.

My father's strength inspires me. I know the loss of my father is not easy to deal with. 
But still i will learn...

KNOW A LITTLE ABOUT ' PANCH PHORON ' ...

The distinct aroma of Bengali cuisine is mostly due to the blend of spices known as Panch phoron. 

A easy ' Panch Phoron' Recipe 4 you all..
Ingredients are : 1 tsp nigella seeds, 1 tsp black mustard seeds, 1 tsp fenugreek seeds, 1 tsp fennel seeds and 1 tsp cumin seeds . Store in a jar, keep ready 2 use. Other Names also are Panch phora, panch puran, panchpuran, punch poran, punch puram, punchpuram. Panch phoran or phodon are "five spices", the spices typically used are fenugreek, Nigella seed, cumin seed, radhuni and fennel seed in equal parts. Celery seed sometimes is used in place of radhuni. Panch phoran is traditionally used with vegetables, chicken or beef curry, fish, lentils, shukto and pickles...Panch phoron is typically fried in cooking oil or ghee, which causes it to immediately begin popping. This technique is known as "tempering".

TIPS 4 THE DAY..
Store herbs and spices in airtight containers, such as glass jars.
Avoid storing spices and herbs near the stove or the oven.
Spices and herbs will lose their color, taste and aroma over time .
The shelf life of each herb and spice is different. check while buying.

 

WHAT IS PRESSURE COOKING METHOD.. A PRESSURE COOKER PAV BHAJI RECIPE..

TASTY PAV BHAJI MADE IN A PRESSURE COOKER........

You can use a pressure cooker to save lots

of time and energy by cooking delicious food. The preparation methods are just as important as the ingredients for healthy enjoyment, otherwise the vitamins and minerals contained in the food are gone very quickly. 

Pressure cooking is a method of cooking in a sealed vessel that does not allow air or liquids 

to escape below a preset pressure. Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a higher temperature before boiling. Pressure 

is created at the beginning with boiling liquid, such as water, inside the closed pressure cooker and the trapped steam increases the internal pressure and temperature, which is maintained throughout cooking time. The pressure cooker 

or pressure cooker cooks with steam. 

The water vapor is in the pot also set under high pressure, which accelerates the cooking process many times. Cooking in the steamer or pressure cooker is also a very gentle method and very suitable for vegetables and fish, but also

for meat and side dishes. 

Pressure cookers are generally made from aluminum or stainless steel.

Foods are cooked much faster by pressure cooking than by other methods, (except for small quantities in microwave ovens).

It is faster than boiling, steaming or oven cooking as the foods come to cooking temperature faster. Many foods can be cooked together in the pressure cooker, for the same amount of time. The pressure cooker speeds cooking process.

BENEFITS OF PRESSURE COOKING..

Cook fast, easy, delicious and healthy meals 

in one third the ordinary time.  one-tenth 

the time. During your busy day, it gives you

the time to prepare nutritious homemade 

meals fast.

Stop wasting money buying expensive ready

to eat  meals containing ingredients you can't

pronounce. Have a healthy diet or lose weight. You'll be using 70% less energy. 

Zilmil Shah says, " hi ushaji, today i tried something new..a new way to make Pav bhaji."

She means cook it fast by putting everything inside a pressure cooker.

Instead of boiling the vegetables and follow

the traditional way of making the dish,she chopped all the vegetables into very small pieces and made the dish in the pressure

cooker. 

First start with adding oil, in a pressure 

cooker directly, then add the ginger

garlic paste, now add the cut  onions,

also add some grated ginger, a green chilly,  tomatoes and the very small sized cut vegetables.

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  time and tasted so delicious ...

just thought of sharing it with you all.

Serve with hot pav, onion and a lemon wedge.

A ' KARELA' SUBZI, QUICK N SIMPLE....

Rajita Kurup says..

hello, do u know d mangalorean/coorgie

bitter gourd recipe made with jaggery? 

Kindly post it if you know ...

A simple Karela subzi using jaggery.

Wash the bitter gourds (karela) and peel,

cut into rounds. Sprinkle some salt and 

turmeric powder.

Later squeeze out the water|juice.

Put a pan to heat add oil, cumin seeds,

hing and curry leaves.

Also can add cut onions...

Also add the round slices of bitter gourd 

and cook until soft. Now add salt, red chilly powder, turmeric powder and grated jaggery. Also add one spoon tamarind pulp. 

Cook until done.

WHAT IS A ' CROQUETTE '....

A croquette is a small fried food roll containing usually as main ingredients mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in breadcrumbs. The croquette is usually shaped into a cylinder or disk, and then deep-fried. A Croquettes is made from a  mixture of potato with ground cooked meat, fish or poultry formed into balls, patties or other shapes and coated with a breading before frying.

A potato filled croquette called  ' Aloo tikki'  

is very famous in northern  India. Croquettes are a popular choice for appetizers

or entrées in many different parts of the world.

They are mostly eaten as snacks at home and are also popularly sold by road-side vendors.

Do you have rice in the fridge , then try to  convert it in delicious croquettes by adding cooked leftover rice in the mixture of croquettes. Croquettes are a way of using up leftovers, like leftover vegetables, if extra white sauce is lying in the fridge. Also try adding some grated Parmesan cheese or mozzarella and see how tasty they will turn out. These can be quick,

bite size party starter also.

A small info on...

Mashed potatoes are boiled potatoes mashed 

up with a fork or potato masher, with bit of milk, butter, salt and pepper. 

Other popular  ingredients to add include, garlic, cheese, bacon bits, sour cream, onions. 

You can add whatever you think will taste good, if you like it you did it right!

THROWING A PARTY AT HOME..... few tips may be of help..

Planning a party? Avoid having too much leftover food or a host's worst nightmare, not enough food. Who's ever thrown a party and has faced  with the problem of figuring out how much food to prepare or have on hand. While having lots of food left over isn't a good idea, it would be much worse to run out and have your guests leave hungry for more. Start planning as far ahead as possible, listing everything from budget and the  menu. Create your menu. Make sure the menu is compatible, so have vary dishes. Balance a spicy dish with a mild dish, a sweet dish with a savory dish. Choose recipes you have already tried and tested. Also includes what to do if your guests will be delayed for any reason. Try to select make ahead type of dishes, so that involve last-minute preparation to a minimum. Decide how many appetizers are needed from each recipe. Teenagers eat 30-40% more food than average. So consider is the age of your guests. Older people tend to eat less than younger ones. Would you like to know how to figure how much food to prepare for your guests? Try to estimate five appetizers per person per hour before the meal is served. Try 2 follow a simple calculation..12 pieces per person times the number of people divided by the number of different appetizers. If the guest list has fewer than 45 people, plan roughly 6 different appetizers; for more than 45 guests, 8 types. The rule of thumb for smaller gatherings is that 3 types are suitable for 8 to 10 guests; 4 or 5 for 14 to 16 people. Appetizers if preceding a meal, then have 4 or more varieties and make per person 6 to 8 pieces. But if serving only appetizers  and no meal to follow, then 6 or more varieties and per person make 12 to 15 pieces, at least. Having an equal number of hot and. cold foods is also helpful. Time is something that needs to be considered  in to your party food planning. Simply have a few easy recipes in mind, all great parties begin with a little party food planning  and lots of great party food.

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Achaari Rice with Mango Kadhi..

Mango Flavor...
Mango kadhi with Achaari Rice..
ings..
2 cups cooked Rice,
1 Onion cut| chopped,
1 small size Tomato cut,
1 Green chilly,
2 tbsp Mango pickle oil,
2 tbsp Mango pickle masala,
1 tbsp Ghee,
1\8 tsp Mustard seeds,
1\4 tsp Turmeric powder,
1 tsp Red chilly powder,
Salt to taste.
method
Keep cooked rice ready.
Put a pan to heat add ghee, mustard seeds
and add cut green chilly.
Also add the cut onion, stir until soft, now
add the tomato, red chilly powder, turmeric
powder and salt.
Now add the rice, mix well lastly add the
pickle oil and the pickle masala.
Serve with a garnish of coriander leaves. 

Mango Kadhi..
ings..
1 cup Curd,
4 tbsp Green| raw Mango,
Boiled n it's pulp,
5 tbsp Ripe Mango pulp,
1 tbsp Bengal gram flour,
(Besan),
1\2 Green Chilly cut,
A piece Ginger grated,
3\4 cup Water,
1\8 tsp Turmeric powder,
A piece Clove, Cardamom,
Cinnamon, one whole red chilly,
1 tsp Sugar,
1 tsp Oil,
1\8 tsp Mustard seeds,
A pinch Hing,
1-2 Curry leaves,
Salt to taste.
method..
Churn together curd, besan, water,
add both the mango pulp also add salt
and turmeric powder.
Put a pan to heat, add oil, add mustard
seeds, hing, green chilly, ginger,clove,
cardamom, red chilly and the cinnamon.
Pour the curd mixture, stir until a boil, appears.
Check the salt, the consistency and add the
sugar. Serve hot with the above rice dish,
with a garnish of coriander leaves.

THE MANGO FLAVOR..

The flavor of the mango is described as a delicate blend of peach, pineapple, and apricot flavors, the perfect mixture of sweet and sour. The flavor of the delectable mango is exotically sweet and tart.
Its aroma is highly fragrant. Our Mango flavor brings this little bit of paradise to salad, smoothies, juice, sorbet, sauces, chutney, salsa, or relish. This flavor is excellent for baking as it holds up well to heat. The flesh of the ripe mango has a buttery texture. 
The mango is purportedly the most widely consumed fresh fruit in the world.
Mangoes are available in fresh, canned, and dried forms.
Mango season is typically from May through September.
Most varieties will have beautiful coloring blending from 
yellow to orange to red.
Choose mangoes that yield to gentle pressure, with no dark 
spots or blemishes.
Use your nose: a ripe mango will have a very fragrant aroma.
Ripe mangoes can be stored in a plastic bag in the refrigerator for two to three days.
Freeze uncooked mangoes, sprinkle sugar over the peeled, seeded, chopped fruit.
Stir gently with a wooden spoon until the sugar dissolves in
the fruit's own juices,
making sure the pieces are coated. Seal in an airtight container, store in the freezer
section of the fridge.
A SMALL MANGO STORY 4 ALL MANGO LOVERS..
Mango Lore and Legend .....
A Hindu legend tells the story of the mango tree growing from the ashes of the sun princess, who had been incinerated by an evil sorceress. The Emperor fell in love with the mango flower and subsequently its fruit. When the mango ripened and fell to the ground, the beautiful sun princess emerged. Thus, the mango has become a symbol of love in India, and a basket of mangoes is considered a gesture of friendship.

WHAT IS ' HUMMUS' ... FEW RECIPES TO MAKE TASTY HUMMUS....

What is Hummus…
A thick paste or spread made from ground chickpeas
and sesame seeds, olive oil, lemon,and garlic, made 
originally in the Middle East.
In Arabic, "Hummus" means simply chickpea.
Hummus is a common part of everyday meals in Israel 
and the Israelis have  elevated Hummus to become a 
"national food symbol".  The Mediterranean, region 
has an unusually high life expectancy and lower rates
of conditions like heart disease. Hummus is high in iron
and vitamin C and also is a good source of protein and 
dietary fiber;  Hummus is useful in vegetarian and vegan 
diets; like other combinations of grains and pulses, it serves
as a complete protein when eaten with bread. It is a  Greek or Arabian dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and tahini, often eaten with pitta bread, or as a meze. It is mostly eaten in the Arabian Peninsula , Asia Minor and the Mediterranean.
A Levantine Arab dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and 
tahini, often eaten with pitta bread, or as a meze. 
An appetizer and dip, the  hummus is scooped with flatbread , such as pita. It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. Garnishes include chopped tomato, cucumber, cilantro, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, , olives, pickles and pine nuts.

Tip to get best ‘ hummus’, if one soaks the chickpeas overnight with baking soda to soften  them.
Tip two  make your own tahini paste,  in a food processor or blender by grinding toasted sesame seeds. Toast the sesame seeds in a pan  over medium heat until golden brown,  allow to cool , then grind. 

RECIPE ONE :
Ingredients  1 clove garlic [cook with chickpeas],  1 cup Chickpeas , half the liquid reserved,  4 tbsp  lemon juice, 
2 tbsps tahini, 1 clove garlic, chopped, 1 teaspoon salt, 
black pepper to taste, 2 tablespoons olive oil.
Method : 
Boil the chickpeas with garlic, until soft.
In a mixer jar add chopped  garlic, chickpeas ,
lemon juice, tahini, and salt in blender.
Blend until creamy and well mixed. 
Transfer the mixture to a medium serving bowl. 
Sprinkle with pepper and pour olive oil over the top.

Recipe Two for making the hummus...
1 cup dried chickpeas , 1 tsp baking soda , 
3-4  large garlic cloves, unpeeled ,
1\8 cup olive oil , 1/8 teaspoon ground cumin, 
1\8 cup tahini, ,4-5  tablespoon fresh lemon juice,  
Salt ,  Paprik to sprinkle,  4 tbsp chopped parsley , 
Pita bread, for serving.
Soak the dried chickpeas in  water and stir in the 
baking soda, keep overnight.
Drain the water and cook the chickpeas,  also add 
the garlic cloves and bring to a boil.
Simmer over moderately low heat until the chickpeas 
are tender, about 40 minutes.
Keep little water, puree the chickpeas with 1/2 cup 
of the reserved cooking water, 1/4 cup of the olive oil
and 4 cloves of  garlic.  Add the cumin along with 1/8 cup 
of the tahini and lemon juice and grind  until creamy.
Season the hummus with salt. Sprinkle the hummus
with the cumin and paprika. Also drizzle olive oil on top.

RECIPE THREE FOR HUMMUS..
Contributed by Meghna Chowdhary..
You need a paste called Tahini.. which you wont generally
get in India. So you make it.
Grind 1 cup of Seasme seeds with 1/4 cup Vegetable Oil
till its a smooth paste.
Next, also grind separately ,  1 cup boiled Chana/Chick peas,
a  few cloves of garlic, 1 Tbsp of Tahini paste (recipe above), 
a squeeze of Lemon and Salt to taste.
Grind till smooth and no lumps. 
Serve with Pita bread, fresh mint leaves, onions,
tomatoes and pickled cumbers and chillies.

The World's Healthiest Foods..... What is a "Healthy Diet"?...

Food is the source of nutrition and energy to support 
the health of our body.
The World's Healthiest Foods are those that are nutrient 
rich. This means that they contain an abundance of nutrients including vitamins, minerals, fiber, omega-3s, and phytonutrients (nutrients only found in plants,
many of which are antioxidants). 
Nutrients are important because your body needs them to
grow, create energy, and maintain its physiological functions.
Nutrients can also help to reduce inflammation and antioxidant nutrients protect your body from free radical damage, which can cause disease.
The World's Healthiest Foods include whole foods such as
fruits, vegetables, nuts, extra virgin olive oil, seeds, whole
grains, fish, beans, and other whole foods.
People eat the World's Healthiest Foods for many reasons. 
The main one is because when they eat them they:
(1) have more energy and more vitality;
(2) have stronger immune system (they might catch fewer
colds) ; 
(3) experience an improvement in memory and have healthier looking skin because these foods act as an anti-inflammatory;
(4) they promote better heart health and they experience 
many other health benefits.
What is a "Healthy Diet"?
Emphasizes fruits, vegetables, whole grains, and fat-free 
or low-fat milk and milk products; Includes lean meats,
poultry, fish, beans, eggs, and nuts; and Is low in saturated
fats, trans fats, cholesterol, salt (sodium), and added sugars.
Eating healthy is something we all would like to do, although
it can be hard. In order to eat healthy, you must first make
the right food choices. Eating healthy is all about what you
eat, which makes the choices very crucial to your results.

EAT FOODS 4 YOUR GOOD HEALTH....

Animal protein and vegetable protein probably have
the same effects on health.
It's the protein package that's likely to make a difference.
So when choosing protein-rich foods, pay attention to what comes along with the protein.
Vegetable sources of protein, such as beans, nuts, and whole grains, are excellent choices and they offer healthy fiber, vitamins and minerals. The best animal protein choices are
fish and poultry.
Unhealthy eating habits, work and personal life related-stress, sedentary lifestyle and lack of exercises leads to heart problems along  with high cholesterol levels and blood pressure too.
EAT FOODS 4 YOUR GOOD HEALTH..
Green leafy vegetable like Spinach, Fenugreek, Pak choy, Radish leaves, Lettuce, etc. are healthy and are known
to reduce the risk of heart diseases and cancer as well. 
That's because they are extremely low in fat, calories 
and high in dietary fibre. They also contain folic acid, magnesium, calcium, potassium, etc. These minerals
are beneficial for the optimum functioning of the heart.
Eating oats in your diet provides a wide range of important health benefits. Oats are one the most healthiest options available for breakfast. Eat the oats to avoid Cholesterol
and any heart problem, eat a cup of oats a day and you'll
be okay!  Oats makes  you feel full longer which helps with weight loss.
Eat oats to control of blood glucose and insulin levels.
It means dramatic changes in blood sugar levels are
avoided. Oats have been linked to decreased risk of
hormone related diseases such as breast cancer. 
The insoluble fibers in oats are also thought to
reduce carcinogens in the gastrointestinal tract. 
Oats have a high fiber content. Fiber is necessary
in keeping bowel movements regular.
Don't delay and start eating more oats today!
Whole grains offer vitamins and minerals, also act 
as antioxidants .Whole grains contain protective
antioxidants. Eat the whole grains like Wheat, Barley,
Millet, Pulses, Beans.
Studies have shown that eating more whole grains may
help reduce the risk of heart disease, cancer and diabetes.
There are so many wonderful things about salmon that it’s
hard to know where to start.
It’s a fish which even people who don’t like fish can enjoy.
Salmon is a highly nutritious food. Of course, it is high in protein, and the “good fats. Salmon provides a full day’s requirement of vitamin D? It is one of the few foods that
can make that claim. That same piece of fish contains over 
half of the necessary B12, niacin, and selenium, and is an excellent source of B6 and magnesium.
Soy foods are of  wide variety of items including whole
soybeans, soy flour, soymilk, tofu . Soybeans are one of 
the best protein sources available. Soy is cholesterol free,
and although it has fat, it's unsaturated. Use soy milk with
your breakfast cereal. Tofu, made from soy, has more protein than beef. By cutting your use of meat by half.
Try to mix , Soy flour into your regular whole grain blend. 
Try to have Soy cheeses as they have much more  protein
as cheese from milk. Eat soy snacks. Buy protein bars with 
soy.
Olive oil is good for your heart and keeps your cholesterol
levels healthy, but that's not all it can do.
Extra virgin olive oil contains polyphenols that can reduce inflammation and may help to prevent some forms of cancer.
It is one of the most healthy oils.
If you eat tomatoes everyday, it is beneficial in preventing cancer to 50%. Tomatoes will fight different kinds of cancer 
and protect your heart from heart attack.
Red tomatoes have more vitamin A than green tomatoes. 
They are full of Vitamin C and A, and act as antioxidants.
Fiber in tomatoes prevents diabetes, asthma, colon cancer,
and lowers the amount of cholesterol from the body.
Simple 5 reasons to eat more tomatoes to  load up on lycopene, care for your heart, help control asthma, feed your bones as tomatoes contain vitamin K, which plays a key role in clotting blood and maintaining strong bones.
We have all heard about what an apple a day keeps the
doctor away. Not only are apples a tasty, nutritious, portable snack but they come in many varieties.
Apples keep your brain in shape as they act as anti-oxidant.
Studies show that eating more than one apple a day can help stave off certain types of cancer.  Apples lower acidity and 
also cleanse the digestive tract. It’s no wonder that apples
are one of the most popular fruits.
The key to health is eating a handful of almonds a day.
Almonds are one of the most nutritious nuts around. 
They are dense in vitamins and minerals that help keep
your body healthy. In addition to providing a hefty dose
of protein and fiber. The health benefits of eating almonds include the consumption of a certain form of vitamin E
that is a very important antioxidant. Almonds can also 
help you lose weight. Because they contain fiber, protein,
and the good type of fat, they help keep you full, making
them an ideal healthy snack.
Red wine has been thought to have many heart benefits 
as we’ve all heard that a glass of wine a day is healthy.
Red wine does have antioxidants, red wine before bed
may help you sleep. Every year, the research on the health benefits of red wine piles up. Red wine has been shown to 
reduce the risk of heart and cardiovascular disease.