How to skin a tomato? & What's a Compote

How to skin a tomato?
Put water to heat or boil.
Make a cross at the base of the tomato.
Put into the hot water for few seconds until the skin of tomato begins to curl. i. e blanch for about 15 to 25 seconds. Skins should just begin to split or tear.
Do not leave the tomato in water for too long or it will start to cook.
So to stop the cooking put in a bowl of cold water then peel the skin.
These tomatoes are ready to use in your favorite recipes, including soups, stews, stewed tomatoes, sauces, rice dishes, and others.

Compote (French for "mixture") is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. The compote is served either warm or cold.
The French invented compote believing that fruit cooked in sugar syrup balanced the effects of humidity on the body.
The name is derived from the French word compote, meaning mixture. Compote was originally served as an afternoon snack with sour cream and biscuits.
Actually in the culinary arts, a compote is a recipe consisting of some sort of fruit, fresh or dried, that has been stewed in a syrup of sugar and other flavorings. The fruit in a compote can be whole or puréed.
Fruit compote is frequently made from figs, pears, apples, plums, berries, or even rhubarb. Compote recipes usually include other flavorings, such as vanilla, cinnamon or cloves.

Did you know an apple, potato and onion all taste the same if your nose plugged.?

Did you know an apple, potato and onion all taste the same if your nose plugged.?
Yeah, its like having a cold. Have you ever wondered why food seem tasteless when you have a cold?
It's not your taste buds' fault. Blame your stuffed-up nose. Seventy to seventy-five percent of what we perceive as taste actually comes from our sense of smell. Taste buds allow us to perceive only bitter, salty, sweet, and sour flavors. It's the odor molecules from food that give us most of our taste sensation.
Where are our taste buds?
Taste buds contain the receptors for taste. They are located around the small structures on the upper surface of the tongue.
Taste is the sense by which the chemical qualities of food in the mouth are distinguished by the brain.
Yes. Apples and potatoes have the same taste but different smell. Onion also has the same taste as apples and potatoes.

GO BANANAS

Edible bananas originated in the Indo-Malaysian region reaching to northern Australia. They were known only by hearsay in the Mediterranean region in the 3rd Century B.C., and are believed to have been first carried to Europe in the 10th Century A.D. Early in the 16th Century, Portuguese mariners transported the plant from the West African coast to South America. The types found in cultivation

in the Pacific have been traced to eastern Indonesia from where they spread to the Marquesas and by stages to Hawaii.

There are two main varieties of bananas, the fruit or sweet banana and the plantain. The fruit banana is eaten raw out of hand when it turns yellow and develops a succulent sweetness with a soft, smooth, creamy, yet firm pulp. The plantain, a cooking banana, is also referred to as the meal, vegetable or horse banana.

The Banana is one of the most popular fruits, ideal for any age group. It is a versatile fruit for a snack, dessert, cooking or for blending into nutritional milk shakes. Banana is eaten in many ways and has plenty of nutritional and medicinal benefits. Also it can be sliced and served in fruit cups and salads, sandwiches, custards and gelatins; being mashed and incorporated into ice cream, bread, muffins, and cream pies. Banana puree is important as infant food.

It has such impressive potassium content, protein and fiber. Vitamins and minerals are abundant in the bananas.

Blood Pressure: Banana is extremely high in potassium yet low in salt, making it the perfect food for helping to beat blood pressure.

School going kids showed that eating bananas at breakfast, break and lunch improved their brainpower.

Bananas have a natural antacid effect in the body so if you suffer from heartburn.

Now it clearly shows that bananas are among the healthiest of fruits. 

Interesting facts on bananas..

Bananas. More bananas are sold than any other fruit in the United States. Believe it or not, 96% of American households purchase bananas at least once a month!

There is no such thing as a banana tree as they grow on plants. They are actually giant herbs in the same family

as lilies, orchids, and palms. Banana plants are the largest plants on earth without a woody stem.

The banana plant does not grow from seeds. It actually grows from a rhizome (bulb). When ten or more bananas grow on a single stem they are known as a hand. Individual bananas, are called fingers. Bananas are unusual as they taste best when allowed to ripen off the plant.
Bananas are picked when they are still a hard green.

A BANANA TIP ....

Green tipped bananas are considered to be the best for cooking side dishes with. When they are 

yellow with brown flecks or riper they are great for using in breads, cookies, and shakes.




ks or riper they are great for using in breads, cookies, and shakes.

A Masala Khichdi Recipe 4 Healthy Eating ...

A Masala Khichdi Recipe 4 Healthy Eating ...
Masala Khichdi is a quick Indian food prepared with a combination of rice 
with lentils. Ususally a rice and lentil dish is called Khichdi.
Why is Khichadi is an all-time favorite n comfort food in every family.?
Everyone feels khichdi is so simple yet delicious.
It can be easily prepared at home and be enjoyed with curd, vegetable salad and papad. 
Also goes well with punjabi or Gujarati kadhi.
What if finely chopped potatoes and other chopped vegetables of one's choice are added for a variation.?
Then use any vegetables of your choice like green peas, French beans, cauliflower, potato, carrot, cabbage etc to make a tasty n healthy khichdi with mixed vegetables.
Ghee is used in a khichdi to get a nice aromatic flavor.

MOST SIMPLE WAY OF MAKING A VEGGIE MASALA KHICHDI..
All you have to do is heat some ghee in a pressure cooker
or thick-bottomed vessel.
Once the ghee is hot, add little mustard or cumin seeds, [opt]
add a cardamom, cloves, bay leaf, a piece of cinnamon and a green chilly cut into long piece.
Also add long cut pieces of ginger.
Now add the sauteed veggies of your choice.
It's time to add the rice and the moong dal.
[soaked for some time].
Also add salt n turmeric powder to taste.
Mix well.
Pressure cook n add a spoon of ghee, serve piping hot.

Pav bhaji is a fast food

Pav bhaji is a fast food dish that originated in Marathi cuisine.
It is native to Maharashtra and is popular in most metropolitan areas in India.
Pav in Marathi means a small loaf of bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion, and a dash of lemon and baked pav.
The pav is usually buttered on all sides.
The origin of this dish is traced to textile mill workers in Mumbai in the 1850s.
The mill workers used to have lunch breaks too short for a full meal, and a light lunch was preferred to a heavy one, as the employees had to return to strenuous physical labor after lunch. A vendor created this dish using items or parts of other dishes available on the menu. Later Roti or rice was replaced with pav.
Such is the popularity of this dish, that it is common to find it on the menu of most Indian restaurants serving fast food in Asia.
The recipe for Pav Bhaji varies greatly as it is essentially a fast food dish to be prepared quickly. The general procedure for making the bhaji remains the same. Potatoes are mashed on a flat griddle (tava), and made into a thick gravy after adding diced tomatoes, finely grilled onion, green peas and chopped capsicum (green bell pepper). Other assorted vegetables such as cauliflower and carrots are added. Garlic too is added at times to spice it up. A special blend of spices simply called the pav bhaji masala is added to this thick gravy giving pav bhaji it's authentic slightly orange brown color. The gravy is then allowed to simmer on the pan for a few minutes and is served hot in a flat dish with a tablespoon of butter on top.
The pav is heated on the griddle and buttered generously. The Bhaji is garnished with coriander and diced onions.

Dosa or "Rice Pancake". . .

Dosa or "Rice Pancake". . .
Dosa or Dosé or Dosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as being popular in Sri Lanka.
Dosa, a common breakfast dish and street food is rich in carbohydrates, and contains no sugar or saturated fats.
Since its constituent ingredients are rice and lentil. A mixture of rice and urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 2:1 or 3:1. The batter is allowed to sit overnight and ferment. 
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake.
A dosa is served hot with chutney n sambhar.
Sambar is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas and is very popular in the cooking of southern regions of India, especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh.
Coconut chutney is a South Indian spicy chutney side dish and condiment. 
In a Butter dosa, butter is used instead of oil when frying.
Paper Roast dosa is spread thinly and done until crisp.
Family roast is a long dosa which can be spread over two or three feet.
Rava dosa is made with rava (semolina) n does not need fermentation.
Uthapam is thick round dosa.
A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. 
The dosa is wrapped around this onion and potato subzi.
Pesarattu is a dosa like preparation prepared from moong dal.
The "Red Chutney" is the one thing that makes Mysore Masala different from the regular masala dosas. Red chutney adds a spicy flavor and makes this dosa indeed delicious. 
Simple steps to make a Tasty Red Chutney..
Ingredients: 
One will need few Dried Red chillies to one's taste.
Soak these whole red chillies for sometime.
Also few cloves of Garlic n a small piece of Ginger (chopped).
Take all in a mixer jar and add litlle Cumin (jeera), 2-3 spoons of
roasted Split Chana dal [daliya dal ], Salt to taste n few drops of 
Lemon juice. make a paste type chutney..
Now make a Coconut chutney in few simple steps..
Ingredients:
1/4 cup fresh coconut grated or cut into small pieces,
2-3 tbsp of Daliya dal or Chana dal,
1- 2 fresh green chilies,
1 inch piece of ginger
1 tbsp yogurt opt,
Salt to taste.
For Tempering..
1 tbsp oil
1/4 tsp mustard seeds
Few curry leaves.
Grind all ingredients for the chutney in a mixer jar except
the tempering. Then pour the tempering on top..
Pour the tempering on top.

Potato Onion subzi as stuffing in Dosas..

Potato Onion subzi as stuffing in Dosas..
INGREDIENTS
4 - 5 Potatoes Boiled, peeled and broken into pieces,
1 Onion large size sliced.
1\4 Tsp Turmeric powder,
1 Tsp Red chilly powder [ opt ],
4 Tbsp Water,
Salt to taste.
FOR THE TEMPERING...
1/8 Tsp Mustard seeds,
1 Tbsp Oil,
1 Tbsp Urad dal [ raw ],
5-6 Curry leaves.
Method
Put a pan to heat add oil n rest of tempering ingredients.
Now add sliced onions and saute until look soft.
Also add boiled n broken into pieces of potatoes.
Add salt, turmeric powder n red chilly powder.
Use as a stuffing for dosas
or
this is a lovely poori n aloo subzi| bhaji...

Coconut chutney & The Red Chutney..

Coconut chutney in few simple steps..
Ingredients:
1/4 cup fresh coconut grated or cut into small pieces,
2-3 tbsp of Daliya dal or Chana dal,
1- 2 fresh green chilies,
1 inch piece of ginger
1 tbsp yogurt opt,
Salt to taste.
For Tempering..
1 tbsp oil
1/4 tsp mustard seeds
Few curry leaves.
Grind all ingredients for the chutney in a mixer jar 
except the tempering.
Pour the tempering on top.

The "Red Chutney" is the one thing that makes Mysore Masala different from the regular masala dosas. Red chutney adds a spicy flavor and makes this dosa indeed delicious. 
Simple steps to make a Tasty Red Chutney..
Ingredients: 
2 Dried Red chillies to one's taste.
[Soak these whole red chillies for sometime.]1-2 Cloves of Garlic,
A small piece of Ginger (chopped),
1 Tsp of Tamarind Pulp,
1 Tbsp of Coconut grated,
1-2 Pinch of Cumin (jeera),
2-3 spoons of Roasted Split Chana dal [daliya dal ],
Few drops of Lemon juice.
Salt to taste. Take all ingredients in a mixer jar n make paste type chutney..




Take all ingredients in a mixer jar n make paste type chutney..

Cottage pie, also known as shepherd's pie, is a British meat pie ..

Cottage pie, also known as shepherd's pie, is a British meat pie ..
Shepherd's pie is a type of savory pie popular in the United Kingdom and Ireland.
It is a dish of minced meat with mashed potato on top.
The name "shepherd's pie" was first used in the 1870's, an older name is "cottage pie". People in the UK today usually call the dish "shepherd's pie" if it is made with lamb (because a shepherd looks after sheep). The name "cottage pie" is used if the dish is made with minced beef. The dish is now popular world wide.
Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato. The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor.
A vegetarian version of the "Shepherdless Pie" can be made using soya or other meat substitutes like tofu or Quorn, or legumes such as lentils or chickpeas.

The Peach Melba is a classic dessert

The Peach Melba is a classic dessert, invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London to honour the Australian soprano, Nellie Melba. It combines two popular summer fruits like Peaches and Raspberry sauce accompanying vanilla ice cream.
Peach Melba is peaches halved, poached and skinned, then sliced, sprinkled with sugar and cooled. A raspberry sauce is made. Ice cream is served with sliced peaches arranged on top, then the dessert is drizzled with the raspberry sauce.
Peach Melba is a famous dessert, long a classic in Europe and much enjoyed in many other parts of the world. This basically mixes peaches and raspberries in a sauce over vanilla ice cream.
The original name for Peach Melba was pecheau cygne or "peach with a swan."
Oh what a lovely dessert Where the peaches and raspberries are chilled, ice cream is placed in a dish, bowl or cup, and the peaches are layered on top. Next, raspberry sauce is poured over the peaches and ice cream to produce a wonderful sundae like confection that bursts with fresh taste.
What is a Melba sauce?
It is a type of fruit sauce typically prepared using currant jelly, raspberries, and usually includes some cornstarch or a similar thickener. The resulting sauce is sweet and fruity, and is often associated with a dessert dish called Peach Melba, though it can be drizzled onto any dessert such as ice cream, angel food cake, frozen yogurt, or pudding. Melba sauce is usually made with raspberries, though any similar type of fruit could be used.

What Fruits Contain Acid?

What Fruits Contain Acid?
Most foods that people eat are either acidic or alkaline, with just a handful of items falling under the classification of neutral. The majority of the fruits and vegetables
you eat fall into the low alkaline range, but there are a few fruits that cross over to 
the acidic side.
Read more: What Fruits Contain Acid? | eHow.com http://www.ehow.com/list_5758256_fruits-contain-acid_.html#ixzz2Lg4XscIS
How to Measure the Acidity of Fruits..
http://www.ehow.com/how_5661941_measure-acidity-fruits.html

The saying “you are what you eat”

The saying “you are what you eat” may have some merit when it comes to your mood. “Many people fail to realize that a majority of the chemicals that regulate our moods actually come from the nutrients in the food we eat,” said Rania Batayneh, a San Francisco-based nutritionist. If your mood is not want you'd like it to be, stock up on foods that will give you a much-needed boost.
Read more: 10 Mood-Boosting Foods | eHow.com http://www.ehow.com/slideshow_12252598_moodboosting-foods.html#ixzz2Lg7bmyki

Home Remedies To Neutralize Stomach Acid ....

Home Remedies To Neutralize Stomach Acid ....
Avoid lying down after eating. Remain upright or sit for one hour after your meals. 
This will help the stomach content to empty in the duodenum, instead of backing up towards esophagus, which may lead to heartburn.
Home Remedies To Neutralize Stomach Acid ....
A cup of ginger tea is said to be an effective home remedy for neutralizing stomach acid. Ginger contains chemicals that help in curtailing excess secretion of acid. 
It helps to reduce nausea and vomiting caused due to hyperacidity.
Baking soda or sodium bicarbonate as it is called is a considered a natural home remedy for neutralizing gastric acid. Mix a teaspoon of sodium bicarbonate in a glass of warm water and sip it slowly as much as you can.
Oats are another good food for neutralizing acid secretion.
The fruit banana is considered to be an effective natural stomach acid neutralizer. Banana stimulates the mucus secretion in the stomach which helps in protecting the inner lining of the stomach.
One of the best ways that you should follow everyday to neutralize excess of stomach acid is to drink a glass of water after you get up.
Yogurt helps in relieving symptoms produced by stomach acid.
Herbal tea prepared from spearmint is useful for relieving hyperacidity.
Drink a glass of coconut water at least three times in a week if you want to keep your stomach acid well balanced.

What is ' Cajeta ' ?

What is ' Cajeta ' ?
Cajeta is a Mexican confection of thickened syrup usually made of sweetened caramelised milk.
The name for cajeta came from the Spanish phrase al punto de cajeta, which means 
a liquid thickened to the point at which a spoon drawn through the liquid reveals the bottom of the pot in which it is being cooked. However, it is more popularly known it takes its name from the small wooden boxes in which it was traditionally packed.
Cajeta is made by simmering goat's milk, or occasionally a sweetened liquid, stirring frequently, until it becomes very viscous due to evaporation of water, and caramelized. While goat milk is the most usual base, other liquids or juices may be used.
It has cousins in the many Indian milk-based sweets like pera and the milk fudge burfi, and in the opera fudge of the U.S. Cajeta is eaten on its own as a sweet, as a spread or filling for breads and pastries, such as churros, and as a topping for ice cream.

A Superb Strawberry Lassi Recipe... Catch it ..

A Superb Strawberry Lassi Recipe... Catch it ..
Lassi is a popular and traditional yogurt-based drink which 
originates in the Punjab regions of India and Pakistan.
It is made by blending yogurt with water and Indian spices.
Lassis are enjoyed chilled as a hot-weather refreshment, mostly taken with lunch. 
In the villages of Punjab Lassi is prepared by blending yogurt with water and adding sugar and other spices to taste. The resulting beverage is known as salted lassi.
Sweet lassi is a form of lassi flavored with sugar, rosewater and/or lemon, strawberry or other fruit juices.
Saffron lassis, which are particularly rich, are a specialty of Sindh (part of Pakistan since 1947), Jodhpur and Rajasthan in India.
Mango lassi is most commonly found in India and Pakistan though it is gaining popularity worldwide. It is made from yogurt, water and mango pulp. It may be made with or without additional sugar.
Chaas or chaach is a salted drink like lassi; however, chaas contains more water than lassi and has the butterfat removed.
Most people make it with varying proportions of yogurt and water.
Some feel lassi are best when some fruit is blended in it.?
What do u have to say about this?
Mango lassi is so delicious! So is the Strawberry flavored that i tried.

A Superb Strawberry Lassi Recipe
Need
4-5 tsp Strawberry Puree,
1 tsp sugar Powdered,
1 tsp honey,
1 tsp Strawberry Crush,
1-2 Ice cubes,
1\4 cup Dahi| Curd| yogurt.
Blend all well in a mixer jar.
Serve chilled with a garnish of a strawberry...

FOOD TIP

Eat more fresh foods or prepare more foods at home to control how much salt goes in.
Reduce your consumption of packaged foods, such as canned soup, lunch meat, frozen meals, flavored rice, dressings, sauces and snacks. Watch for sodium in condiments too. Even use low sodium soy sauce.
And when you dine out, choose restaurants that cook to order, so you can ask chefs to prepare items without
salt and serve sauces on the side.

Korma or kurma is a dish

Korma 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.
Korma has its roots in the Mughlai cuisine of modern day India and Pakistan.
The flavor of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully.
A dish called "korma" is very popular in Indian and Pakistani restaurants in the United Kingdom. In UK korma 
may be mildly spicy and may often feature nuts, usually almonds or cashews, and coconut.
Navratan korma is a vegetarian korma made with vegetables and either paneer (an Indian cheese) or nuts or sometimes both.
"Navratan" means nine gems, and it is common for the recipe to include nine different vegetables.

WHAT IS AN EGG WASH IN BAKING?

WHAT IS AN EGG WASH IN BAKING?
An egg wash is used to make pastry (such as a pie crust) shine, and aids in browning. 
An egg wash is also used to bind parts together (such as when patching holes or cracks in 
your crust, or to seal the edges of the top and bottom crusts together, or to add fancy cut-outs), or to moisture-seal the bottom crust when blind baking so it doesn't get soggy when the pie filling is added.
An egg wash is just beaten egg and maybe a little bit of liquid usually milk or water, which is mixed together and brushed or "washed" onto the pie dough's surface with a pastry brush. 
Be careful not to brush it on too thickly, or it can dribble down between your crust.
An egg wash can be used in all types of recipes.
It is commonly used to add shine to baked dishes.
For a quick egg wash one will need ...
An egg and 2 tablespoons milk or water.
Break egg into a small bowl.
Whisk egg until well blended.
Also add milk or water.
Now whisk both together well.
i.e An egg and water.
or 
An egg and milk.
Using a brush apply on unbaked bread or unbaked pie crust.
Bake as usual process.
Always remember that the milk based egg wash will not as shiny as the one made with water.
The typical egg wash recipe consists of about two tablespoons of liquid for each egg. Using less liquid creates a darker egg wash. 
In the culinary terms Egg Wash means a mixture of beaten eggs and some sort of liquid which is brushed onto food, such as pastry, before baking. Brushing egg wash onto pastry adds a golden color and sheen to the cooked pastry.
This small step of an egg wash makes all the difference in your pie's final appearance.
A TIP 4 AN EGG WASH ..
Always remember 2 add a pinch of salt when beating an egg to get a darker, glossy exterior.
Have u tried the Cream wash ever?
For cream wash remember to sprinkle sugar on top to get better browning.
An egg wash can be done in six major variations with |without egg white which are mixed with water | milk | cream.
Few facts on baking...
The shine will be provided by the egg yolk. So the higher concentration of yolk the more shine. Also the egg whites makes things a little crispy.
Remember to add cream or milk to get it a little bit darker.
If adding salt to an egg wash it does help to get a little darker than normal.
You can substitute milk for the water which will provide a duller finished product. You can also use yolks only with cream for shiny, darker brown finish.
Use soy milk for a vegan substitute for an egg wash on crusts or pastries.

LOTS N LOTS OF INFO ..

What is Spelt bread?
Spelt is a wonderful flour for baking bread, and is a wonderful alternative to standard 'high gluten' bread flour made from modern varieties.  Spelt flour can also contain added (powdered) gluten, as with most commercial bread flours.
What is Baking soda n baking powder?
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately or else they "might"/"will" flat.
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.
A ‘poori’ is deep fried and puffed Indian bread and ‘Bhaji’ is potato curry. [ Bhaji is made from potatoes]. Poori is made by rolling small balls from the dough and rolling them in a disc form which are fried in oil. Aloo is the curry made with potatoes and then spiced up.
It is also known as “Aloo Puri” or “Punjabi Aloo Puri”. It is very comfort food. And All even kids love this dish.

A QUICK FRESHLY MADE MANGO PICKLE.. RECIPE ..

A QUICK FRESHLY MADE MANGO PICKLE.. RECIPE ..
In South India, most vegetables are sun-dried with spices into a thokku or pickle, taking advantage of immensely hot and sunny days throughout the year, thus making pickles an everyday staple. The sun-drying naturally preserves the vegetable, along with the spices. Vegetables that may be sun-dried and pickled include amla (gooseberry), raw mango, lime, lemon, citron, garlic, ginger, chillies, tomatoes, onions, gongura, combinations.
Did u know that each type of pickle being given its own name, such as maanga acharu for mango pickle and ingi acharu for ginger pickle in Tamil.
South Indians also pickle a variety of fish or meen achar, which they have access to along the country's long coasts and rivers.
The freshly made mango pickle is very tasty and goes well with curd rice.
So the veggies like mango cut into pieces that you add will
be crunchy and half cooked. But this pickle is not suitable
for long time storage.
So prepare in small quantity and eat them fast..

A QUICK FRESHLY MADE MANGO PICKLE..
INGREDIENTS
1\4 Cup cut into small pieces with skin Mango.
Salt, Turmeric n Red chilly powder to taste,
A pinch of sugar.
For the tempering:
1-2 pinch of Mustard seeds,
1 tbsp Oil,
A pinch of Asafoetida | Hing,
2-3 Curry leaves.
Heat oil in a kadai and add mustard seeds n rest of ingredients
mentioned under tempering.
Also add the cut pieces of mango n all dry masalas like turmeric powder, chilli powder.
Take off the heat.
Aavakaaya in Telugu is a variety of Indian pickle extremely popular in South India 
with its origin
in Andhra Pradesh, the Telugu speaking state. The main ingredients are mangoes and aavalu (powdered mustard) and a combination of other spices used for pickling. South Indians are known to have a deep attachment with these spicy pickles. A wide range of varieties of pickles are made available in these regions, using mango as their prime ingredient.
Raw mangoes, hot oil, chillies and a variety of spices are key ingredients.The process of preparation,storage and serving of these pickles is almost considered to be a ritual.
Aavakaaya is often eaten with cooked rice and yogurt.

The simplest way of cooking rice are ..

The simplest way of cooking rice as a part of a main meal is to boil it. There are two main methods:
the absorption technique, and the free simmering technique.
In the Absorption method ...
Measure the rice then wash the rice. 
Drain the water, and repeat a few times.
In a pan take water almost double the volume of the rice.
Bring the rice to the boil, cover the pan, and let it simmer for ten minutes.
Turn off the heat, and let the rice stand for five minutes to absorb any remaining water and become soft.
Now what is ' Free simmering ' method of cooking rice?
Fill a large pot with water (at least five times the amount of rice to be cooked) and bring to a boil.
While the water is coming to a boil, wash the rice (as above)
When the water boils, add salt to taste and add rice.
Boil the rice gently until it is cooked to a firmness you like (boil until swollen). Do not stir while boiling.
Do not over cook (do not cook so long that it bursts).
Drain as gently as possible (do not stir), cover, and allow to "soak." Lining the inside of the lid with a cloth or paper towel assists in achieving fluffy rice.
It can soak off heat for 10 minutes or so and be ready to be fluffed with a fork and served. Or it can soak on 
very low heat for up to an hour, if necessary.
TIP 4 COOKING RICE :
Generally Basmati rice, is cooked in a ratio of 2:1, water:rice. 
Where was Fried Rice invented ?
It was most likely [Chinese] in Peru about 400 years ago when they were 
building the rail road. The reason was they had a lot of rice left over from plates and started frying everything around that was left over.
Fried rice is made from steamed rice stir-fried in a wok, often with other ingredients, such as eggs, vegetables, and meat.
The use of leftover rice and other leftover ingredients is common when cooked at home. It is important to use leftover rice because the moisture in fresh rice 
will cause it to steam instead of fry.

DID U KNOW... WHATS WHAT. .. Madeleines are ..

DID U KNOW... WHATS WHAT. ..
Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Some sources say madeleines may have been named after a 19th century pastry cook, Madeleine Paulmie.

Compote (French for "mixture")

Compote (French for "mixture") is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. The compote is served either warm or cold.
The French invented compote believing that fruit cooked in sugar syrup balanced the effects of humidity on the body.
The name is derived from the French word compote, meaning mixture. Compote was originally served as an afternoon snack with sour cream and biscuits.
Actually in the culinary arts, a compote is a recipe consisting of some sort of fruit, fresh or dried, that has been stewed in a syrup of sugar and other flavorings. The fruit in a compote can be whole or puréed.
Fruit compote is frequently made from figs, pears, apples, plums, berries, or even rhubarb. Compote recipes usually include other flavorings, such as vanilla, cinnamon or cloves.

Tomato Gazpacho cold soup

Gazpacho is usually a tomato-based, vegetable soup, traditionally served cold.
Tomato Gazpacho cold soup
INGREDIENTS
1 Tomato blanched,
1 Tsp Cucumber cut,
1 Tsp Onion cut,
1 Tsp Tomato cut,
2-3 Ice cubes,
1-2 drops of Lime juice,
1-2 drops of vinegar,
1 drop Tabasco sauce,
1 Garlic clove,
1-2 Pinch of Cumin pd [opt],
1 Tsp Olive oil,
Few pinch powdered Sugar,
Salt n Pepper powder to taste.
Blend all together in a mixer jar..
Serve chilled in a single serve glass..
http://www.alive.com/recipes/view/834/chilled_cucumber_soup

A Soup is a .. Cold soups are

A Soup is a primarily liquid food, generally served warm but may be cool or cold, that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid.
Cold soups are a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature. They may be sweet or savory. In summer, sweet cold soups can form part of a dessert tray. An example of a savory chilled soup is gazpacho, a chilled vegetable-based soup originating from Spain.
1 Gazpacho is usually a tomato-based, vegetable soup, traditionally served cold, originating in the southern Spanish region.
Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring Portugal.
Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.
Most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, and salt.
There are many modern variations of gazpacho made from avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients.
A typical method of preparing gazpacho..
The vegetables are washed and the tomatoes, garlic and onions are peeled. All the vegetables and herbs are chopped and put into a jar|container of blender or food processor n puréed.
Later strained also.
The soaked bread is then added.
Chilled water, olive oil, vinegar and salt are then added to taste.
Garnishes may be made with fresh bell pepper slices, diced tomatoes and cucumber,
or other fresh ingredients.
2 Salmorejo is a soup consisting of tomato and bread, originating in Cordoba (Andalusia) in the south of Spain.
It is made from tomatoes, bread, oil, garlic and vinegar.
A simple way 2 make this soup also...
Skin the tomatoes and remove their cores. Using a blender, liquify the tomatoes and garlic and add the vinegar and seasoning. 
Soak the bread in water until tender, then wring it out.
Start with adding half of the bread and blend until smooth.
Then continue adding bread and a little olive oil and blending until the cream has a smooth, creamy consistency. 
Chill the soup and then serve.
3 Ajoblanco is a popular Spanish cold soup.
This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon.
Cold soup are quick and easy to make.
Cold soup provides the nutrients our body craves. Cold soups can be made with fresh fruits and vegetables.
Cold Soups helps replenish the fluids we lose through sweating and help rehydrate our body also.
Always Chill the soup n serve..

Flattened rice also called beaten rice ..

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. 
These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or 
any other liquids. The thicknesses of these flakes may vary from thick variety to thin quality.
The poha , also called beaten rice , flattened rice or pressed rice , is rice that is crushed shelled 
until light flakes, flat and dry.
Pohe is a popular, easy and quick breakfast dish of Maharashtra & Gujarat.
It is made from poha which is flattened rice. It is also known
as ' Kanda Pohe '.
When making poha it is cooked lightly frying mustard seeds,
small pieces of boiled potato, turmeric, chili powder, finely chopped onions and then moistened 
poha is added to the spicy mix and sauted for a few minutes. Also lime juice n powdered sugar
is added. Adding fried peanuts & boiled corn to the poha enhances its taste.

NESTLE MILKMAID CREATION EGG LESS CAKE STRAWBERRY FLAVORED CAKE ...

NESTLE MILKMAID CREATION EGG LESS CAKE 
STRAWBERRY FLAVORED CAKE 
INGREDIENTS
One packet Nestle milkmaid egg less cake mix,
As per packet instructions add 50 gms butter, and need 1 cup soda water but added 1 packet ENO fruit salt in 1\2 cup water.
In a bowl take butter n add the cake mix, Eno and also add 
1tbsp curd n 
1tbsp odour less oil .
Give strawberry flavor by adding
strawberry puree 4- 5 tsp,
1 tsp each of strawberry jam n crush.
Mix all well.
Pour in a greased tin.
Put in a preheated oven at 180 degrees
for 20 to 25 minutes.
But check in bet'n if done.
What does ready cake mix contain?
They will usually all contain flour, raising agents, preservatives, flavorings, emulsifiers and sugar, fat, in granular form, if you have to add butter/oil/lard to the mixture, the packet probably does not contain fat. Also have just add water/milk as the main ingredient.