Curry leaves are....

Curry leaves are one of the signature spices of Indian cuisine. The flavorful leaves, which grow on shrubs common throughout the southern and western part of India, are traditionally chopped, fried and added to a variety of soups, stews and sauces. Curry leaves are a rich source of Vitamin A and calcium, and traditional Indian medicine has used the leaves as a treatment for many common health problems.
Read more: Curry Leaf Uses | eHow.comhttp://www.ehow.com/info_8038850_curry-leaf-uses.html#ixzz2G2dzqIAN

Curry leaves comes from the curry tree, grown in the warm climates of India. Curry leaves are an essential spice in Indian cooking, and are also known for a variety of healing properties and medicinal uses. The leaves work as a tonic within the body, stimulating the digestive system, and improving the quality of digestive enzymes and fluids that break food down more easily.
Read more: Medicinal Use of Curry Leaves | 
eHow.comhttp://www.ehow.com/way_5388133_medicinal-use-curry-leaves.html#ixzz2G2dUZHLZ

Curry leaves can also help get rid of indigestion and heart burn. Pour a small glass of cold water, add in a few drops of honey or lime juice, and add 1/2 teaspoon of crushed curry leaves. Drink this when you begin to experience indigestion or heart burn symptoms, or drink it with a meal that typically leads to indigestion or heart burn. Meals that are most commonly associated with heartburn include spicy and greasy foods, and foods high in acid such as tomato sauce or pizza.
Read more: Medicinal Use of Curry Leaves | eHow.comhttp://www.ehow.com/way_5388133_medicinal-use-curry-leaves.html#ixzz2G2dlARKJ

Paneer Placed On Skewers And Roasted Called .. . .

Paneer Placed On Skewers And Roasted Called .. . . 
Paneer tikka is an Indian dish made from chunks of paneer marinated in spices and grilled in a tandoor.
It is a vegetarian alternative to chicken tikka and other meat dishes. It is a popular dish that is widely available in India.
Paneer is a fresh cheese, it is generally called Chhena.
To prepare paneer, food acid (usually lemon juice, vinegar, citric acid or yogurt) is added to hot milk to separate the curds from the whey.
When chunks of paneer are marinated in spices and are then arranged on a stick with capsicums, onions and tomatoes.
These sticks are grilled in a tandoor and the dish is served hot, seasoned with lemon juice and chaat masala. It is sometimes accompanied by salad or mint chutney.
Paneer ṭtikka masala is a Punjabi dish. It is essentially made from paneer tikka, which is served in a spiced gravy.
The' Kashmiri paneer tikka' is when paneer is stuffed with chopped almonds and then grilled.

PANEER TIKKA IN GRAVY

PANEER TIKKA IN GRAVY

INGREDIENTS:
GRIND TO A PASTE:
2 Tomatoes (blanched),
1 Onion chopped,
1 Green Chilly chopped,
A piece of Ginger,
2-3 Cloves Garlic chopped,
2-3 Almonds and Cashewnuts,
2 Tbsp Curd,
1\4 Tsp Turmeric Powder,
3\4 Tsp Red Chilly Powder,
1\2 Tsp Garam masala Powder.
PANEER TIKKA:
6-8 Toothpicks,
6-8 Pieces of Paneer ( cottage cheese),
6-8 Pieces Capsicum ( cut into small pieces),
6-8 Pieces Onion ( cut into small pieces),
6-8 pieces of Tomato ( cut into small pieces).
FOR THE MARINATE:
4 Tbsp Curd,
2 Tsp Garlic paste,
Little Salt and Red Chilly powder to taste.
2 Tbsp Oil,
2 Tbsp Cream 
1 Tbsp Sugar.
METHOD:
On the toothpicks arrange small pieces of capsicum, tomato,
onion and paneer.
Mix the marinate and drizzle on the skewered toothpicks.
Put a pan to heat add little oil and put all marinated
toothpicks, when turn golden brown, serve as paneer tikka...
OR keep aside and add to the gravy.
This can be served with green chutney, onion slices and lime wedge.
FOR THE GRAVY :-
Grind all ingredients to a very fine paste.
Put a pan to heat add the oil, the ground paste and cook until leaves the sides of the pan.
Now add salt, cream, sugar, if little water is needed add, cover 
and cook.
Drizzle the gravy on the paneer tikka sticks to serve.

Risotto is a

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 Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy.
Risotto comes from northern Italy where short grain rice paddies are abundant. The "risotto rice" is almost exclusively Aborio rice; in Italy. There are only six basic ingredients in traditional risotto: fat such as olive oil or butter, mirepoix, which is a dice of carrots, celery and onions, rice, hot stock and Parmigiano-Reggiano cheese.
Rosti is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland. Many Swiss people consider rosti a national dish. Rosti is made with coarsely grated potato, either cooked or raw. Depending on the frying technique, butter or another fat may be added (and usually salt and pepper). If not, oil will be used for the frying. The grated potatoes are then shaped into rounds or patties.

The Sizzler Sizzles Away ...

The Sizzler Sizzles Away ...

Sizzler is food served sizzling on a thick cast iron dish with a wooden base.
A sizzler is served on a heavy metal sizzler plate, with lots of vegetables or chicken, fish mostly served with rice n noodles. So the plate is heated to a very high temperature then cooked food is put on it, and hot oil or butter is poured on the inner sides of the plate to create the sizzling sound it makes which has given this dish the name "sizzler".
The sizzler plates are cast iron plates, which are presented at table on wooden platters.

Eat the Tomatoes...

Eat the Tomatoes that are Red in color as they are the best, because they're packed with more of the antioxidant lycopene. No wonder Tomatoes are now eaten throughout the world.
The tomato is now grown and eaten around the world. It is used in diverse ways, including raw in salads, and processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Tomato juice is sold as a drink, and is used in cocktails such as the Bloody Mary.

5 reasons to eat more tomatoes http://www.besthealthmag.ca/eat-well/nutrition/5-reasons-to-eat-more-tomatoes

Few Fun Tomato facts .....
How it all began....
Tomatoes are thought to originate in Peru. The name comes 
from the Aztec “xitomatl,” which means “plump thing with a 
navel”.
When the tomatoes reached Europe in the 1500's, The French called it “the apple of love.” 
The Germans called it “the apple of paradise.”
Tomato is a cousin of the eggplant, red pepper, ground cherry n potato.
The Tomatoes are heart healthy because has 0 grams of cholesterol.
Tomatoes are also a good source of niacin (vitamin B3), which helps to lower high cholesterol levels.
Tomatoes are a very good source of potassium. This helps
to lower high blood pressure and reduce the risk of heart disease.
Tomatoes help regulate blood sugar also.
Tomatoes are excellent sources of calcium, magnesium, and potassium.

Tomatoes My Istyle
Need One large Red Tomato.
Make round slices.
Sprinkle salt, black rock salt, pepper powder, powdered
sugar and drops of lime juice.
Do properly on each slice to get best results...
Serve it freshly done..

FUNNY FACTS...
1 Why did the tomato blush? 
A. Because he saw the salad dressing. 
2 Q: What did the papa tomato say to the baby 
tomato?
A: “Hurry and ketchup!”
3 Q What’s the difference between knowledge and wisdom? 
A. Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad.

Baingan bartha is . ..

Baingan bartha is a South Asian dish baring similarities to baba ganoush. Baingan bharta is a part of the national cuisines of both India and Pakistan. It is primarily a vegetarian dish that comprises bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil.
Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice and/or raita, a yoghurt salad. Baingan bartha is also eaten in Bangladesh.
In Pakistan, baingan bharta is popular in Punjabi cuisine, while in India it is also a part of the cuisines of Maharashtra, Bihar, Orissa, and West Bengal.
In the Bhoj-Puri speaking region such as the eastern part of Uttar Pradesh and west Bihar it is known as Baigan ka chokha.
Eggplant is popular in Afghanistan in the form of a traditional salad called "bonjan salad".
http://www.mytastycurry.com/2012/03/baingan-bharta-roasted-eggplant-stir.html

Creme anglaise

Creme anglaise is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavored with vanilla. It is thought to have origins evolving from ancient Romans who used eggs as thickeners to create custards and creams. This can be poured as a sauce over cakes or fruits.
It can also be used as a base for desserts such as ice cream or creme brulee.
In the American South the dessert is known as "boiled custard", and it can be served like eggnog during the Christmas season.
CREME ANGLAISE IN
French is for “English custard,” creme anglaise is a rich, pourable custard sauce which can be served hot or cold over cake, fruit or other dessert. Made with eggs, sugar and milk or cream, it is stirred over heat until it thickens into a light sauce. Vanilla is the basic flavoring, but coffee, chocolate or liqueurs can also be added. With additional yolks and with heavy cream, it becomes the “custard” used for French ice cream. With additional yolks, gelatin, whipped cream and flavoring, it becomes Bavarian cream.
CREME ANGLAISE COLLEE IS . . . Custard thickened with gelatin, for pastries.

What is a ' Luster Dust ' powder in cooking?

What is a ' Luster Dust ' powder in cooking?
A food decorating powder that provides a metallic or pearl-like reflective quality to cookies and sweets when lightly sprinkled over the surface of the food. Made from titanium dioxide, iron oxide and mica, Luster Dust is a powder often used by cake decorators or bakeries to enhance the appearance of the baked goods, giving various foods a luster or sheen. Although Luster Dust is approved by the FDA for use in decorating foods and has been in existence for many years, it is a powder that some believe is not healthy to consume. Luster Dust is available in food stores which sell cake decorating materials.
http://candy.about.com/od/candyglossary/a/What-Is-Luster-Dust.htm

Baba ghanoush is an eggplant

Baba ghanoush is an eggplant (aubergine) mashed and mixed with virgin olive oil and various seasonings.
A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes.
In Syria and Lebanon, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side dish or salad. It is made of eggplant blended with finely diced onions, tomatoes, and other vegetables. It is made of roasted, peeled, and mashed eggplant, blended with tahini, garlic, salt, white vinegar and lemon juice. Cumin and chili powder can be added. It is normally served with a dressing of olive oil and pomegranate concentrate.
In Pakistani, Indian and Bangladeshi cuisines, Baingan ka Bhurta is a dish similar to baba ghanoush. It is similarly prepared by grilling eggplant over open charcoal flame to impart a smoky flavor to the flesh. It is then cooked with an assortment of spices, tomatoes, garlic, and onions. It is commonly served with breads like paratha, roti, and naan.
http://www.food.com/recipe/baba-ganoush-the-best-in-the-world-67570
http://greek.food.com/recipe/homemade-tahini-73859?ic1=obnetwork

VEG STUFFED KULCHA

VEG STUFFED KULCHA
Ingredients
FOR THE KULCHA DOUGH
1\2 cup Maida [ Fine flour ] ,
1\2 cup Wheat flour,
1 Slice Bread soaked in curd,
2 tbsp Coriander leaves cut n washed,
1\2 tsp Soda bi carb,
1\2 tsp Baking powder,

1\2 tsp Chilly flakes,
1 tbsp Oil,
1 - 2 Pinch Sugar,
Salt to taste.
METHOD
Mix all ingredients together n rub the oil well.
Use water to make a fine dough.
Put to rest for an hour or more.
FOR THE KULCHA STUFFING...Put all in a chopper

..
1 Potato peeled n cut into pieces, put in chopper,
1\2 Carrot peeled n cut, put in chopper,
A small piece Cabbage into pieces n put in chopper,
1 - 2 Flowerets of Cauliflower,
1 Onion peeled n cut into pieces,
1\2 Capsicum cut into pieces,
2 tbsp Sweet Corn,
2 tbsp Green Peas.
Method
Do all vegetables in batches in a chopper for fine cutting.
OR
If possible grate whatever is possible n rest like corn, peas
coarsely ground in a mixer jar.
Put a pan to heat add 2 tbsp oil add 1 tsp ginger paste and
1 tsp garlic paste.
Also add all the vegetables.
Stir the vegetables so that all moisture evaporates.
Now add to your taste salt, chaat masala, 1-2 pinch sugar,
1-2 pinch mango powder, red chilly powder, turmeric powder,
garam masala and lastly a sprinkle of sandwich masala.
Cook until the vegs get soft.
Allow this to cool by taking off the heat.
Make the kulchas..
Put a tava to heat.
Take a ball size of the dough.
Roll a little n put a tbsp of the stuffing.
Close it or seal it.
Now roll with a light hand.
Put on tava and use ghee on both the sides.
Cook until golden brown also flip the side.
TIP: If do not wish to use ghee then press with a kitchen
cloth turn the side n repeat.
Do until golden brown. Apply butter if one wants.

Awadhi cuisine is from the city of Lucknow

Awadhi cuisine is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and Northern India.
Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad; and the city is known for Nawabi foods.
The bawarchis and rakabdars of Awadh gave birth to the dum sty

le of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today.
Their spread consisted of elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices including cardamom and saffron.
FEW WORDS WITH THEIR SIMPLE MEANINGS...
Kebab is a wide variety of skewered meals originating in the Middle East... Kebab's are the integral part of Awadhi. Lucknow is proud of its Kebabs.
Korma often called kormaa, qorma, khorma, or kurma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of stew. Murgh Awadhi Korma is a classic from Lucknow.
Biryani, is a set of rice-based foods made with spices, rice (usually basmati) and Chicken, mutton, fish, eggs or vegetables.
Lucknow biryani or awadh airyani is a form of pukki biryani. Pukki means "cooked." Both meat and rice are cooked separately, then layered and baked.
Kulcha is a type of leavened flatbread eaten in South Asia, made from maida (wheat flour). It is particularly popular in India and Pakistan, and is usually eaten with chole.
Kulcha is a typical Punjabi and Kashmiri recipe. Amritsar is known for its Amritsari kulchas or Amritsari naan.
Rumali Roti is an elaborately prepared ultra thin bread made on a large, convex metal pan from finely ground wheat flour. The Urdu word rumaali literally means a kerchief.
Awadhi food does not use over a hundred spices as some claim, but use a handful of uncommon spices. The slow-fire cooking lets the juices absorb into the solid parts.

Have you ever wondered where on the earth that white rice came from?

http://oryza.com/Rice-News/Rice-Research-News/Tracing-The-Origin-Of-Rice-Grain.html
Have you ever wondered where on the earth that white rice came from? Farmers who manually plant this beautiful green cereal
(yes not grain) is certainly not

 white in color. The natural color of the grain is brown but then it undergoes milling and de husking process to make it shiny white and more attractive to look at although less in its nutritional benefits.
The history of polished rice can be traced back to a Chinese emperor of the Ming dynasty who was too lazy to eat the grown rice and its said that his cooks created a unique method by removing the husk and presented him with polished white shiny rice. White rice is said to have become popular and people just started following the king and his exotic meal, throwing behind the kernel and the richness of rice offered by nature.
Nature produces grain is grown in color but because of our fad for beautifying everything, the grain is then made to undergo a milling process to shed its outer cover leaving behind the white rice we see in stores.

Fried onions or French fried onions are

Fried onions or French fried onions are a popular snack food, garnish, or vegetable accompaniment to various recipes. Common fried onions are cooked by basic pan frying or sautéing of sliced onions. This produces a fairly soft cooked onion,

 which may brown some from a Maillard reaction, depending on the length of cooking and the temperature.
If the much higher temperature,like, deep frying is used, this prepares the onions in a manner similar to that of French fried potatoes. Smaller and irregularly shaped (from being deep-fried until they are crunchy) onions are an integral part of the American dish Green bean casserole.
http://www.livestrong.com/onions/
When cooking onions use an oil that heats to a high temp such as sunflower oil. Don't use olive oil. Cook on the lowest heat you can for around 30 mins (more if you like your onions soft.) Stir very often.
Or roast the onions on a big oven tray. Slice the onions. Drizzle some olive oil. Put in a preheated at 150 degrees for about 10-12 minutes....
If cooking a large quantity of onions then best would be to "fry" the onions in a saucepan. So heat sunflower oil in that add loads of sliced onions, and lots of butter and stir repeatedly. The butter melts making them all juicy and yummy and the whole process becomes so easy and hassle-free. Cook slowly over a low heat, until golden brown. A tip If you use the saucepan method to brown the onions then make sure the lid fits tightly by using aluminium foil and then cooking them on the absolutely lowest heat possible. The onions will then caramalise and taste really sweet.
Tip two If the onions don't brown easily within 15-20 minutes you can add a teaspoon of sugar and stir for another 5 minutes.
Tip three Vinegar makes them brown just as quickly.
Another point 2 be remembered is 2 cover the pan to retain some of the moisture when the onion's 'sweats' and stops them from sticking/burning to the pan..

A Blondie....did u know....

did u know....
A Blondie also known as a "blondie brownie" or "blondie bar" is a rich, sweet dessert bar. It is made from flour, brown sugar, butter, eggs, baking powder, and vanilla, and may also contain walnuts or pecans. Chocolate chip blondies may also contain white chocolate chips. A blondie may have a taste reminiscent of butterscotch.
Blondies resemble the traditional chocolate brownie, but are based on b

rown sugar instead of cocoa; they are sometimes referred to as blonde brownies. They are baked in a pan in the oven similar to how traditional brownies are baked, then cut into rectangular shapes for serving.
The brownies n blondies may include chocolate chips. They may also contain coconut, nuts, toffee, or any other chunky candy for added texture. Blondies aren't usually frosted; the brown sugar flavor tends to be sweet enough.

Mangosteen the wonder fruit.... 
It is the apple-size wonder fruit of a tall tropical tree. In Asia it is called “queen of the fruit” due to its delicious flavor and traditional medicinal use. It contains a wide range of antioxidant.
Amla also known as Indian gooseberry, the wonder fruit Amla has been used in Ayurvedic medicine for 10,000 years to treat ailments from bed wetting to heart disease.
It’s a potent antiviral, antifungal, antimicrobial agent, but it also helps lower inflammation, bad cholesterol, and triglyceride levels.”

Different types of flour 4...

FLOUR

Different types of flour are milled for different baking purposes. Protein content and gluten content will affect elasticity.

The higher the protein content, the harder the flour. Bleaching produces a lighter, more aesthetic color.

All-purpose flour (bleached or unbleached) is a blend of hard and soft wheats and has a protein content of 10% to 11%. It is ideal for hearty cookies, like chocolate chip and oatmeal, and some pastries.

Bread flour, made from hard wheat, has a protein content of up to 15%. It is not used for cakes, but for chewy breads.

Cake flour is made from bleached soft wheat, has a low gluten content and has a protein content of 7% to 8%. It creates a white cake with a delicate crumb, and is preferred for delicate cookies.

Pastry flour has a moderate gluten content and a protein content of 8.5% to and 9.5%. It is used for many cakes and pastries.

There are different types of flourless cake. One substitutes ground nuts for wheat flour. While the cake does not rise as high the cakes

are just as delicious and can be enjoyed by people with gluten allergies.

Frosting, used to cover the top and sides of a cake, and often as a filling between the layers, is typically made from sugar plus a fat such as butter and/or milk or cream. It is generally flavored with vanilla extract or other flavoring—cocoa powder, coffee, lemon, lime, orange, strawberry, etc.

The Pomegranate 'Jewel of Winter'

The Pomegranate 'Jewel of Winter'
In the ancient world, the succulent pomegranate was a highly-prized fruit. Over many centuries, artists, poets and authors have celebrated the pomegranate's attributes: it has been linked with romance, long

evity, fertility and sex appeal.
In the myth the pomegranate stood for persistence of life, fertility and regeneration.
The pomegranate is fondly known as the 'Jewel of Winter' because the fruit is usually in season from September to November in the Northern Hemisphere and between March and May in the Southern Hemisphere.
A SIMPLE WAY 2 HAVE THESE RUBY PEARLS IS WITH A
SPRINKLE OF CHAAT MASALA ON TOP.

Jaggery and sugar

Jaggery and sugar, born of the same sugarcane juice are different from each other. Sugar and Jaggery are totally different in color.
While Jaggery is ranging from golden yellow to golden brown, brown, dark brown color. Sugar sports a bright white color.
Sugar is solid, hard and crystalline. Jaggery is semi solid, softer than sugar and amorphous.
Both Jaggery and Sugar are predominantly made up of 

sucrose.
Both Jaggery and Sugar are meant for providing energy for the body, Sugar is there in almost every sweet thing.
But jaggery is not so widely used as sugar, still it is very popular in Indian kitchens.
Jaggery also known as Gur is the coarse unrefined, pure sugar made from sugarcane juice. Ayurveda recommends gur or jaggery as a sweetener as it is natural as compared to white granulated sugar.
Jaggery has religious significance in Hindu festivals also.

RIMZIM MOCKTAIL

RIMZIM MOCKTAIL
Ingredients
1\2 cup Mixed fruit juice,
1\4 cup Fresh Orange juice,
4 - 5 Ice cubes,
1 tbsp Apple cut into very small pieces,

1 tbsp Strawberry crush...
Method
In a glass on it's inner side spread the strawberry
crush.
At the base the cut pieces of apple.
Now the ice cubes.
Pour the orange juice and top it with mixed fruit juice.
Place a stirrer.

FEW VERY STRANGE FOOD SUPERSTITIONS!
If you love someone and you want him/her to love you back then you should give them an orange.
Bananas must be broken apart N never cut with a knife. as, it is believed that cutting bananas brings bad lu

ck.
Folks believe that if you throw some salt on the windows and threshold of a new house, you can protect it from the evil eye.
If you did not crush the Shells of eggs after eating it, a witch would gather the shells and use them to craft a boat that she could use to sail out to sea to raise storms.

Pesarattu, Green Chila with Upma recipe posted...

Pesarattu is a crepe-like bread unique to Telugu cuisine that is similar to dosa. It is made with batter of green gram (moong dal), but unlike a dosa, it does not contain urad dal. Pesarattu is eaten both in breakfast and as snack that popular in Andhra Pradesh state in India. It is typically served with ginger or tamarind chutney. Green 

chillies, ginger and onions are used in different variants of this snack. A special form of pesarattu served with upma.
Pesarattu is a traditional Indian flat bread made from a moong dal, or mung bean, batter.
The moong dal used to make the batter are typically soaked overnight to soften, and then ground into a fine batter which is fried pancake-style in a pan with a little oil.
Traditionally, these flatbreads are served with a filling of upma and a side dish of ginger chutney.

GREEN CHILA WITH UPMA FILLING

GREEN CHILA WITH UPMA FILLING
Ingredients
1 cup Split Green Moong dal, soaked,
1 Green Chilly,
A piece of Ginger,
Salt, Cumin seeds a pinch of Turmeric powder to taste,

Oil to drizzle.
Method
Drain the water from the dal.
Take dal, green chilly, ginger, turmeric powder, cumin seeds n salt in a mixer jar.
Grind to a smooth paste.
Make 1 cup upma to used as filling.
Upma recipe given below.
Put a non stick tava, put to heat.
Spread a spoonful like a pancake, drizzle oil.
Flip the side, do until golden brown.
Put 1- 2 teaspoons of upma and fold it from the center.
Serve with coconut chutney or green chutney or tomato sauce.
A TYPICAL UPMA
1 CUP NEEDED AS FILLING..
INGS:
1\2 Cups Semolina (Rava) ,
\2 Onion chopped,
1 Tsp Oil ,
1\8 Tsp Mustard Seeds,
1\2 Tsp Urad Dal,
\2 Green Chilly chopped,
Few Curry Leaves ,
1-2 Whole Red Chilly,
5 Cups Water,
Salt to taste.
METHOD:

Put the water to boil.
Take it off and keep aside.
Put a pan to heat add the oil in that add the mustard seeds, 

urad dal, curry leaves, green chilly, 

whole red chillies and the onion, 
stir for few minutes.

Now add the semolina (rava), dry roast it and add the salt , the boiled water.
Stir until thickens. Garnish with green coriander leaves.

Few Best Winter Foods

Few Best Winter Foods
Apples are great all year round but during the Winter months apples, and eating seasonal fruits is both healthy and affordable.
Rich in Vitamin C, oranges consumed whole or in the form of juice help build immunity against common cold and cough.
Spinach gives loads of green n so possibly the most awaited gift of the season.
Peanuts are a must-have for the winters. 
Carrots complete your body’s requirement of vitamins B, C, D, E and K, while the carotene gets converted to Vitamin A later.
Nuts & Dried Fruits up the quality of diet and their regular consumption, especially in winter.

Kulcha

UPCOMING RECIPE

Kulcha
A small, round Indian bread made from flour, milk, and butter, typically stuffed with meat or vegetables.
Kulcha is a type of an Indian flatbread made from Maida flour.
It is particularly popular in north India and is usually eaten with chole. It is particularly popular in India and Pakistan, and is usually eaten with chole.
It is flatbread which is stuffed with onion or potatoes and seaso

ned with cilantro.
A simple way how kulcha is made..
It is traditionally made from a mix of maida flour, yogurt, baking soda, baking powder and salt. Once the dough is made, it is allowed to rest from two to four hours before being rolled into flat disks and baked in a clay oven. The reaction between the lactic acid in the yogurt and the baking soda allows the dough to rise without yeast. Once the kulcha is cooked, it is brushed with either butter or ghee, which is a clarified butter often used in Indian cooking. kulcha is typically thicker and fluffier than naan.
This flat bread can also be stuffed with several fillings before baking.

http://www.sanjeevkapoor.com/paneer-kulcha.aspx

MOONG DAL CHILA WITH WATERMELON JUICE

MOONG DAL CHILA WITH WATERMELON JUICE
Moong Dal Chila
Ingredients
2 Cup Moong dal, yellow, split,
2 Tbsp Bengal gram flour [ besan ],
1 Onion cut into thin slices,

A pinch Soda - bi - carb,
1-2 Green Chilly cut,
A piece Ginger cut into very small pieces,
2 tbsp Coriander leaves cut,
1\8 Tsp turmeric powder,
1\4 tsp Saunf| Fennel seeds,
Salt n Red Chilly powder to taste,
Oil to drizzle.
Method
Soak the moong dal for 4-5 hours.
Drain the water and put the dal with salt and
red chilly powder in a mixer jar.
Grind, now add the soda - bi - carb and the bengal
gram flour. Grind well.
Take this mixture out in a bowl n beat well.
Now add the cut green chillies, ginger, fennel seeds
and cut coriander leaves.
Put a non stick tava to heat.
Take a spoonful of the batter and spread on the tava like a pancake then drizzle some oil around it. Sprinkle some
cut onion slices on which salt n red chilly pd is already added.
Flip the side and drizzle some more oil, cook until looks crisp, crunchy and golden brown.
Serve hot with a green chutney and tomato sauce .
The watermelon juice is .....
Pieces of watermelon put in a mixer along with salt
and pepper powder to taste.
When done strain it n serve with a sprinkle of chaat
masala.

Shrikhand an extremely popular Indian dessert .....

Shrikhand an extremely popular Indian dessert .....
Shrikhand is an Indian sweet dish made of strained yoghurt.
Strained yoghurt, means yoghurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste. W hen making Shrikhand, yogurt is tied in a cotton cloth and left under pressure to drain.
In the past, it used to be hung from a wall to achieve the desired thickness. 
The strained yogurt, referred to as "Chakka", and sugar is mixed thoroughly in a deep bowl. Cardamom, saffron, and any other flavors are then added and mixed. It is then left in the refrigerator for the sugar to dissolve. The dish is served chilled.
A popular variation of shrikhand in Maharashtra is Amrakhand (आम्रखंड), which is shrikhand blended with mango pulp.
In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori.
One of India's ancient traditional desserts, shirkhand first became known in the west part of India and is now found widely throughout the country.
Matho is another variation of shrikhand that's quite popular in Gujarat. There are many funky varieties of shrikand. One well-known version called fruitkhand contains pieces of many different fruits like pineapple, apple, and sapodilla. Strawberry shrikand is another popular variation. It's a dessert that lends itself to a lot of experimentation because it's so easy to prepare.
MAKE A EASY STRAWBERRY SHRIKAND ...
THICK, STRAINED OR HUNG CURD 2 CUPS
1\2 CUP STRAWBERRIES PUREED
1\4 CUP POWDERED SUGAR
1 OR 2 PINCH CARDAMOM PD [OPT].
TIE THE CURD FOR 2-3 HOURS TO GET THICK CURD.
IN A MIXER JAR PUREE THE STRAWBERRIES ALONG WITH
SUGAR.
TAKE THE HUNG CURD IN A BOWL N ADD THE STRAWBERRY
PUREE IN WHICH SUGAR IS ALREADY ADDED.
ADJUST THE SWEETNESS AS PER ONE'S TASTE.
ALSO ADD CARDAMOM POWDER IF FEEL LIKE IT.
PUT IN FRIDGE SECTION TO CHILL.

RAWA CHILA

After completing my daughter's wedding went to meet
my dearest brother n his wife who was unwell.
That was the reason 4 her not attending the wedding..
A BIG THANK U MY SWEET SAROJ BHABI, LUV U...
This chila is what she made 4 us quickly n so a simple recipe.

RAWA CHILA
Ingredients
1 cup Rawa [ Semolina ],
1\2 cup Curd,
1 Carrot grated,
1\2 Onion cut finely,
1 Green Chilly cut finely,
1 tbsp Coriander leaves cut finely,
Salt n Red Chilly Powder to taste,
Oil to drizzle.
Method
Mix all ingredients except oil to drizzle.
Leave for sometime if possible.
Put a non stick tava to heat.
Take a spoonful n spread like a pan cake.
Drizzle oil around it, flip n repeat the same.
Do until golden brown.
Serve hot with tomato sauce n green chutney.

Mathri

Mathri 
Ingredients for Mathri 
All purpose flour (Maida) 500 gms,
Ghee 125 gms,
Oil for deep frying,
Thymol (Ajwain) 1 teaspoon,

Salt to taste
Method for Mathri
Mix together maida, ghee, ajwain and salt along with warm water to make a stiff dough.
Divide the dough into small balls.
Press with both palms to get thick rounds of each ball.
Or roll into thick rounds of each ball.
Prick them on both sides with a fork or knife and allow to dry a bit for 20-30 minutes, if possible.
Heat oil or ghee in a pan and deep fry a few at a time to a golden
brown color.
When cools down, store them in air-tight containers.