A TYPICAL SOUTH INDIAN SAMBAR .. Step wise

A TYPICAL SOUTH INDIAN SAMBAR
INGREDIENTS
Dal to be pressure cooked with the veggies..
1\2 Cup Pigeon peas | Tur dal,
1\4 Cup Vegetable like Cabbage, Cauliflower,
French Beans and Carrot added when dal is pressure 
cooked.
[Additional veggies that can be added Drum sticks, 
Pumpkin, etc any of your choice which are boiled.] 
This step is not done in this recipe.
Still other veggies needed are ..
1\8 Cup Brinjal cut in cubes,
4 -5 Lady's finger cut into two pieces,
1 Onion cut into pieces,
1\2 Tomato cut into pieces.
4 - 5 Curry leaves,
1 Tbsp Tamarind pulp,
1 Tbsp Sugar,
1 Tbsp Oil,
1 -2 Pinch Mustard seeds,
1 Pinch of Asafoetida,
1\8 Tsp Turmeric powder,
1 Tbsp Sambar powder,
1\2 Tsp Coriander powder,
1 Tsp Red chilly powder,
Salt to taste.
METHOD
Soak the dal and after 1\2 an hour or more pressure cook
the dal with Vegetable like Cabbage, Cauliflower,
French Beans and Carrot.
[ Boil veggies like drum stick and pumpkin with one or two pinch of salt.] This step is not done in this recipe ..
Put a pan to heat add oil, mustard seeds, asafoetida, curry
leaves, onion and stir. Also add the cut pieces of brinjal n lady's finger.
Now add tomatoes n tamarind pulp.
Also add red chilly powder n sambar powder cook until oil appears on low heat.
Put the pressure cooked dal to boil with salt, turmeric powder, coriander powder and later churn it.
Add the dal mixture to the pan and stir.
Now add the boile veggies also.
On slow flame allow to boil.
Lastly check the seasoning and add sugar.
Garnish with cut coriander leaves and serve hot with rice.

“Our feet are our body’s connection to the earth.”

“Our feet are our body’s connection to the earth.” 
Dr. Andrew Weil
Walk Your Way to Optimum Health
If you don't think walking is good exercise, think again. In fact, if you walk often enough and fast enough, the simple act of putting one foot in front of the other can satisfy your body's daily requirements for aerobic activity.
You can walk almost anywhere, any time.
Our bodies are meant to move. If you walk consistently, you can help delay or prevent many of the complaints of aging, aches and pains and increasing immobility.
Having trouble getting started? Consider pairing up with a walking partner to help you stay motivated.
Taking 10,000 steps a day is a great goal for improving your overall physical fitness..

What say ...
When it comes to staying active without the gym, walking is one of the easiest, most convenient activities you can do. To burn calories, all you have to do is walk faster and devote more time to each walk.

a bit of info

A Pastel de Nata ...
Is a Portuguese egg tart pastry common in Portugal.
These in the shape of the pastry cup and with a filling. 
Also are creamy, flaky custard tarts served warm with cinnamon happens
to be one of Portugal's great culinary gifts to the world. 
http://www.bbcgoodfood.com/recipes/1354638/

Tender Coconut Ice Cream Recipe 
http://www.unp.me/f144/tender-coconut-ice-cream-214454/

Why have or rather try this Palak dal recipe..???

Why have or rather try this Palak dal recipe..???
Dal palak is a comforting and a very healthy dish. 
This dal goes well with rice as well as chapathi. 
You can add more garlic and lots of palak 2 make it a healthy dal ...
Dal with Palak is a healthy and tasty combination of Greens & Lentils.
The Dal Palak recipe is a great recipe as it combines both the goodness of the Arhar| Tur dal lentils as well as palak (spinach) leaves. So it becomes tasty as well as healthy.
Boost your health with the smoothness and color of palak wali dal..

PALAK WALI DAL

PALAK WALI DAL 
INGREDIENTS:
Pressure cook the dal and palak|spinach leaves.
1\2 Cup Tur Dal,
1 Cup Palak|Spinach leaves, washed n cut.
Boil the dal with ..
1\4 Tsp Garam masala,
1\4 Tsp Turmeric powder,
1 Tsp Coriander powder,
Salt to taste.
Tempering...
1\8 Tsp Cumin seeds,
A Pinch Asafoetida,
1 Tbsp Ghee| Oil, 
1\2 Cup Palak leaves cut n washed,
1 Onion chopped,
1\2 Tomato cut|chopped,
1 Green Chilly chopped,
1 Whole Red Chilly,
2 Tbsp Garlic chopped, 
A Piece Ginger chopped,
1 Tsp Red Chilly powder.
Method: 
Soak Tur dal then pressure cook it with cut n washed palak leaves until soft.
Boil the dal with salt, turmeric powder, coriander powder and garam masala. After few minutes of boiling it, churn it.
Put a pan to heat, add cumin seeds, asafetida, green chilly, garlic, whole red chilly, onion, stir.
Now add the cut tomato, and palak leaves.
Also add red chilly powder, again stir for few seconds then add this tempering to the boiled dal. 
Check salt and serve hot with a lemon wedge.

STUFFED BHENDI

STUFFED BHENDI 
Serves 4
Ingredients:
200 grams fresh small sized tender Bhendi|Okra,
1 - 2 Tbsp Oil,
1\4 Tsp Cumin seeds,
1 - 2 Pinch of Asafoetida| Hing.
For the stuffing..
1 Tsp finely chopped Coriander leaves,
1 Tsp Red Chili powder,
½ Tsp turmeric powder,
1\2 Tsp Garam masala,
2 Tbsp Coriander powder,
1 Tbsp Mango Pickle masala,
1 Tbsp Bengal gram flour|   Besan,
1\2 Tsp Powdered Sugar,
Salt to taste
METHOD:
Wash and dry each of the Bhendi| okra completely.
Make a partial slit halfway n lengthwise towards the stem and then stuff all the bhendis.
In a thick skillet\ kadai add the oil. 
When hot add the asafoetida.
Reduce the heat.
Also add all the stuffed bhendis.
Sprinkle any remaining stuffing on the bhendis.
Sprinkle 1 - 2 teaspoon water on the bhendis also.
Cover and put little water on the lid, cook on low heat .
Stir lightly and check if the bhendis are not sticking to the base
of the kadai.
When appear soft serve with Rotis or Rice.

Rice is a popular cereal crop

Rice is a popular cereal crop commonly used as human food. It is actually a type of grass and belongs to a family of plants that includes other cereals such as wheat and corn.
Rice is rich in nutrients and contains a number of vitamins and minerals. It is an excellent source of complex carbohydrates actually the best source of energy.
Do u know a lot of nutrients are lost during milling and polishing, which turns the brown rice into white rice by removing the outer rice huskand bran to reveal the white grain.
Rice is the most important food crop of the developing world and the staple food of more than half of the world's population.
About 90% of the rice in the world is grown in Asia.
Brown rice has its bran layer intact, whereas white rice has had its bran layer removed by a polishing process. Brown rice is considered healthier than white rice as many nutrients are contained in the bran layer, however brown rice has a different taste and texture, takes longer to cook, and does not store as well as white rice.
Basmati rice is a type of aromatic rice, grown mostly in India and Pakistan. It is renowned for its long, slender shape that elongates rather than expands in width when it is cooked. The word basmati means "queen of fragrance," and the rice is distinguished by its aroma.
Rice is an ancient cereal grain that sustains two-thirds of the world’s population.
There are more than 40,000 different varieties of rice.
A RICE TIP ... Brown rice contains natural oils in the bran, so it has a shorter shelf life than white rice. It’s best to refrigerate or freeze brown rice to extend its shelf life.
After rice has been fully cooked, each grain of rice swells to three times in original weight.
DID U KNOW ...
In India, rice is associated with prosperity and with the Hindu Goddess of Wealth, Lakshmi. Rice is worshiped as Lakshmi during the full moon day following the Durga puja, a Hindu ceremony.
In Japan, it is said that the first cultivator of rice was the Sun Goddess Amatereshu-Omi-Kami. She grew rice in the fields of heaven, giving the first harvest to Prince Ninigi.
In Thailand, the Rice Mother Mae Posop is worshiped as rice itself. It is believed that, like a mother who feeds her children, Mae Posop gives her body and soul to sustain human life. At harvest, Mae Posop is said to be shy and easily frightened by men. Before harvest, no men, loud noises, or talk of death and demons are permitted.
Rice is a symbol of life and fertility, which is why rice was traditionally throw at weddings.

WHAT IS A TOFFEE SAUCE, CARAMEL AND BUTTERSCOTCH SAUCE

WHAT IS A TOFFEE SAUCE, CARAMEL AND BUTTERSCOTCH SAUCE ... 
CATCH THESE INTERESTING RECIPES...
1 Toffee sauce is a type of topping for desserts and fruit that is derived from butter and caramelized sugar. 
Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 300 to 310 °F (149 to 154 °C). While being prepared, toffee is sometimes mixed with nuts or raisins.
The process of making toffee requires the boiling of ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet.
Toffee Sauce is a great sauce for ice cream topping, or for a fruit fondue. 
Can also be used for topping cakes.
The primary ingredients in this sauce are butter and brown sugar. For a less rich taste, some chefs use table sugar. Condensed milk and water liquefy the ingredients so that the sauce can be poured easily onto various foods. 
Even crushed almonds or hazelnuts are used to give it a nutty taste and a thicker sauce.
Have u thought of adding creamy peanut butter which will give a nutty flavor. Also chocolate generally complements the toffee taste well.

1 Catch this toffee sauce recipe ,,,,
http://allrecipes.com/recipe/toffee-sauce/
2 Then make your own Caramel Sauce also ...
http://www.simplyrecipes.com/recipes/caramel_sauce/
3 How to Make Butterscotch ....
http://www.simplyrecipes.com/recipes/how_to_make_butterscotch/

2 Caramel is a beige to dark-brown confectionery product made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream, custards, and caramel corn. Caramelization occurs at the melting point of sugar.
The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor. A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apples.
Caramel is typically made with granulated sugar, milk and/or cream, butter, and sometimes vanilla. The primary flavors of caramel are the sugar and milk/cream. Caramel sauce is made by heating water and caster sugar at a low to moderate temperature until the sugar dissolves and "caramelizes", changing color to golden brown.
3 Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients such as corn syrup, cream, vanilla, and salt are part of some recipes.
Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce is often made into a syrup, which is used as a topping for ice cream. Butterscotch on the other hand is made with brown sugar. It's primary flavors are brown sugar and butter. It typically also contains milk/cream but they are not as prominent as caramel. Toffee is butterscotch that has been cooked to the hard-crack stage. There is no liquor in butterscotch.
4 Dulce de leche is a confection prepared by slowly heating sweetened milk to create a product that derives its taste from the caramelisation of the product, changing flavor and color.
5 Confiture de lait is a thick, sweet caramel sauce prepared from milk and sugar. It is a specialty of the Normandy region of France.
Confiture de lait is used as a sweet condiment or spread for bread or pastries, or as an accompaniment for various other foods.

A "frozen drink on a stick."

A "frozen drink on a stick." ..
Popsicle is a popular brand of ice pop in the United States and Canada.
The first ice pop was created by accident in 1905 when 11-year-old Frank Epperson left a glass of homemade soda on his porch on a very cold San Francisco night. The next morning he went to go get the soda and it was frozen. Using the stirring stick that he had also left in the glass, he pulled it out and became famous by the name "Popsicle" .
What is ' An ice pop'?
Also called freezer pop, popsicle, ice lolly or ice block is a water-based frozen snack. It is made by freezing flavored liquid (such as fruit juice) around a stick. Often, the juice is colored artificially.

What are capers? What do capers look and taste like?

What are capers? What do capers look and taste like?
Capers are the unripened flower buds of Capparis spinosa, a prickly, perennial plant which is native to the Mediterranean and some parts of Asia. 
After the buds are harvested, they are dried in the sun, then pickled in vinegar, brine, wine or salt. The curing brings out their tangy lemony flavor, much the same as green olives. The size of the buds range from tiny (about the size of a baby petite green pea) up to the size of a small olive.
Larger capers are stronger in flavor and less aromatic.
Capers have long been a favorite in the Mediterranean region. The small, green herb buds lend a piquant sour and salty flavor to salads, dressings, sauces, vegetables and a variety of main dishes.
False Caper Warning ... They are Poisonous ...
If you are planning to preserve capers from your own garden, first be absolutely certain it is a true caper plant. Euphorbia lathyris, common name caper spurge, is a poisonous plant with buds that are often confused as capers. Ingestion of caper spurge buds can cause burning of the mouth, nausea, paleness, irregular pulse, dizziness, delirium and fainting.
Capers are exceptional with seafood and pasta. They also go well with salads, sauces, stews, vegetables especially tomatoes, add on pizza, eggs, poultry and meat. In France, the caper is often used in a mayonnaise-based sauce to serve alongside seafood.
The flavorful plant bud can be added to the prepared tuna, egg or potato along with mayonnaise.
Capers may be added to a fish and rice salad; this may be served on a bed of greens such as a mixture of lettuce, spinach and finely grated cabbage.
Wine, lemon, herb and caper white sauces may be served hot over cooked seafood such as scallops.
Mustard and caper sauce can complement cooked chicken breasts.
COOKING TIPS FOR CAPERS ....
Chop larger capers before adding to your dish.
For best flavor, add capers at the end of the cooking process.
Capers packed in brine should be kept submerged in their liquid in an airtight container. Store in the refrigerator and use within 9 months.
Capers packed in salt may be kept at room temperature up
to 6 months, but must also be kept airtight.
Some cooks like to pan fry capers to make them extra crispy before adding them to dishes.
One of the most famous uses of the caper is in sauces, which may feature the caper as a star ingredient, or as one among an assortment of ingredients. Caper sauces can be served with fish, meats, roast vegetables, pasta, and a wide variety of other dishes.

SUCH AMAZING FACTS ON CUCUMBER ...

SUCH AMAZING FACTS ON CUCUMBER ...
The English word "cucumber" comes from the Latin name cucumis.
The cucumber is of the gourd family. Cucumbers are usually more than 90% water.
Much like tomatoes and squash they are often also perceived, prepared and eaten as vegetables. But they are classified as accessory fruits. The fruit of the cucumber is roughly cylindrical, elongated with tapering ends.
The cucumber originated in India, where a great varieties exist.
It has been cultivated for at least 3,000 years.
From India, it spread to Greece and to Italy also later into China.
In human cultivation, the varieties of cucumbers are classified into three main varieties: "slicing", "pickling", and "burpless".
Cucumbers which are grown to be eaten fresh are called slicing cucumbers. 
So they are mainly eaten in the unripe green form.
Those cucumbers intended for pickling, called picklers, grow to about 7 centimeters to 10 centimeters long and 2.5 centimeters wide. As compared to slicers, picklers tend to be shorter, thicker, less regularly shaped, and have bumpy skin with tiny white or black-dotted spines.
The pickling process removes or degrades much of the nutrient content, especially that of vitamin C.
Burpless cucumbers are sweeter and have a thinner skin than other varieties of cucumber, and are reputed to be easy to digest and to have a pleasant taste. 
Next to tomatoes, cabbage, and onions, cucumbers are the fourth most widely cultivated vegetable in the world. 
Cucumber is a fruit, of the vine but is classified as a vegetable. 
Cucumbers should be stored in the refrigerator where they will keep for several days.
Always remember that the skins and seeds of cucumbers are both rich in nutrients. 
Cucumbers are loaded with vitamins and minerals, all of which are vital to human health.
Soothe Puffy Eyes ... The high water content helps to hydrate the tender skin under the eyes if round cucumber slices are placed on them..
Quick pickling is done for flavor rather than preservation.
So simply going to do an acidic brine and use it to soak our vegetables.
Cucumbers are the most common choice, but any nice crisp vegetable will do: green beans, cauliflower, carrots, shallots, onions, asparagus they all are terrific if pickled.
The main ingredient in pickle brine is vinegar. White vinegar is most common, but you can also use cider vinegar or wine vinegar.
Some recipes call for straight vinegar, others dilute it with up to 3 times its volume with water.
Salt is nearly always included in the brine. But amounts vary, from less than a teaspoon to over a tablespoon per cup of liquid.
Many recipes include sweeteners. Sugar is most common and is much needed when vinegar is not diluted with water.
Spices the most common ones are mustard seed, dill seed, peppercorns and garlic, but any spices can be used.
The process is simple, so mix all the ingredients in a saucepan and bring to a boil, stirring to dissolve the salt and sugar completely.
Place your vegetables in a clean, dry glass container, pour in the boiling brine to submerge them completely.

Eating Sprouted potatoes are safe?

Eating Sprouted potatoes are safe?
Potatoes actually contain a very dangerous toxin called solanine. This toxin is concentrated enough in the green parts in the plant to cause solanine poisoning. This includes the sprouts/eyes, and the potato itself if it's green. 
But as per the New York Times health guide if the sprouts have been removed, and the potato is not green then it is safe to eat as far as solanine poisoning is concerned.
Sprouts mean the starch within the potatoes has been converted into sugar.
If the potato is green or has a green tint, it has been subject to an unfortunate amount of light exposure. This excessive exposure changes the skin tone of the potato because of the formation of alkaloid solamin. Removal of any and all green skin before eating is recommended because this skin is toxic.
Never leave potatoes stored in plastic; this encourages sweating and will increase the chances of sprouting and rotting. Avoid keeping potatoes too long during late winter/early spring.
Put the potatoes in a paper bag. Store in a cool, dark place.
Even a soft potato is on it's way to going bad.
Store potatoes somewhere cool and dry with good air circulation. Also, keep them away from onions. "Avoid storing potatoes with onions because, when close together, they produce gases that spoil both."
There are three ways to prevent potato sprouts.
Don't store the potato in a humid area. Moisture will ensure that sprouts grow.
Potatoes also should be stored where air can flow freely to some degree.
Finally, temperature should be closely watched as anything much higher than 50 degrees may lead to the formation of potato sprouts.
Eating bad (green) potatoes or their sprouts is not life threatening, but, just mildly poisonous.
What is toxin called solanine found in Potatoes?
Solanine is a glycoalkaloid poison found in species of the nightshade family (Solanaceae), such as the Potato (Solanum tuberosum) and the Tomato (Solanum lycopersicum). It can occur naturally in any part of the plant, including the leaves, fruit, and tubers. Solanine has fungicidal and pesticidal properties, and it is one of the plant's natural defenses. Solanine was first isolated in 1820 from the berries of the European black nightshade (Solanum nigrum), after which it was named.

Have u thought how food can be saved from getting wasted?

Have u thought how food can be saved from getting wasted?
Earth Day is a good time to consider just how much we throw away and not just food. We create 4.4 pounds of trash per day, which is pretty ridiculous. Americans waste more than 40 percent of the food they produce for consumption. i.e In the U.S., they waste around 40 percent of all edible food.
The amount of food waste produced globally each year is more than enough to feed the nearly 1 billion hungry people in the world.
Do u feel that we should stuff ourselves even when we’re full???
Food waste reduction or prevention is the strategy of preventing food waste before it is created. An example of food waste prevention for a buffet is tracking which dishes generally
have more leftovers, and either make less of the dish or substitute it with a more popular dish, rather than continuing to throw the leftovers away.
Try to prevent food waste & you can reduce costs by purchasing.
Stop Over-Purchasing.. reduce costs by purchasing only the food that will be used.
Less food being wasted means less food being made.
Knowing how much and why food is being wasted.
Learn about reheating foods like soups or sauces, and training yourself to reduce or handle the improperly cooked food.
Reduce spoilage of food products as they can be stored in proper conditions, temperature and containers.
Learn to make various uses of any excess food i. e use Leftover bread to make croutons, rice can become fried rice, leftover fruit can be a dessert topping, and vegetable trimmings can help form a base for soups, sauces, and stocks.
Change serving sizes and garnishes at home.
Developing habits to save food could dramatically reduce the need for increased food production in the future.
Food waste is a complex problem with losses occurring
throughout the supply chain from “farm to fork.” Sometime
Crops are left unharvested because of their appearance does
not meet the quality standards. Citrus fruits and cherries top the list for fruits, and sweet potatoes, onions, and greens are commonly wasted vegetables. Both fruits and vegetables can be preserved through an easy pickling process.
A typical American throws out 40 percent of fresh fish, 23 percent of eggs, and 20 percent of milk.
Much of household waste is due to over purchasing, food spoilage, and plate waste. About 2/3 of household waste is due to food spoilage from not being used in time, whereas the other 1/3 is caused by people cooking or serving too much.
What can all do? ?
Try to shop wisely. Plan meals, use shopping lists, buy from bulk bins, and avoid impulse buys.
Many fruits and vegetables are thrown out because their size, shape, or color are not “right”.
So learn to buy best looking fruits n veggies.
Frozen foods remain safe indefinitely. Freeze fresh produce and leftovers if you won’t have the chance to eat them before they go bad.
Have smaller Portions or servings. Ask for more.
When unpacking groceries, move older products to the front of the fridge/freezer/pantry and put new products in the back. This way, you’re more likely to use up the older stuff before it expires.

They are called 'spring' rolls because

They are called 'spring' rolls because they are traditionally eaten on the Chinese New Year, which takes place in the beginning of the spring season.
Spring rolls are made by wrapping an assortment of ingredients in a pastry and then steaming or frying the resulting roll.
Spring rolls are a large variety of filled, rolled appetizers.
In Chinese cuisine, spring rolls are savory rolls with cabbage and other vegetables inside.
In China, spring rolls are closely associated with the Spring Festival, which explains the origin of their name. The Spring Festival celebrates the new year and new growth, and many foods are served during the many days festival to get celebrants in the mood. Traditional spring rolls have fresh vegetables, green shoots, and light wrappers so that they have a delicate flavor and a light texture which is meant to evoke spring.
Fried spring rolls are generally smaller and crisper. They can be sweet or savory.
Non-fried spring rolls are typically bigger and more savory.
In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients. The most commonly eaten style of non-fried Taiwanese spring rolls is called rùn bǐng.
Today, the making of spring rolls usually involves four steps like dough sheet making, fillings preparing, wrapping and deep frying.
Spring rolls are ready when they are golden in color and come on top of the oil after being fried. When served, the rolls taste better
if dipped in sauces. The snacks are crisp outside and fresh from inside.

The Human Veggies are ...

The Human Veggies are ...
A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye and YES science now shows that carrots greatly enhance blood flow to and function of the eyes.
A tomato has four chambers and is red. The heart is red and has four chambers. All of the research shows tomatoes are indeed pure heart and blood food.
Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows that grapes are good 4 the heart and as blood vitalizing food.
A walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. We know that walnuts help many brain functions.
Kidney beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.
Celery, Bok Choy, rhubarb and more look just like bones. These foods specifically target bone strength.
Sweet potatoes look like the pancreas and actually balance the Glycemic index of diabetics.
All foods do not have a particular health benefit to one organ of the body, that is just silly. Walnuts and all the foods mentioned are good for the entire body equally.

'Bael also known as

'Bael also known as Bengal quince, stone apple or wood apple, is a species of tree native to India. It is present throughout Southeast Asia as a naturalized species.
The tree is considered to be sacred by Hindus. Its fruits are used in traditional medicine and as a food throughout its range.
Bael occurs in dry forests on hills and plains of northern, central and southern India.
The Bael fruit has a smooth, woody shell with a green, gray, or yellow peel. It takes about 11 months to ripen on the tree and can reach the size of a large grapefruit .
The shell is so hard it must be cracked with a hammer or machete. The fibrous yellow pulp is very aromatic.
It has been described as tasting of marmalade and smelling of roses.
The fruit is eaten fresh or dried. If fresh, the juice is strained and sweetened to make a drink similar to lemonade. It can be made into sharbat or Bela pana, a refreshing drink made of the pulp with water, sugar, and lime juice, mixed, left to stand a few hours, strained, and put on ice. One large bael fruit may yield five or six liters of sharbat. Also The leaves and small shoots are eaten as salad greens. The fruit is also used in religious rituals. In Hinduism the tree is sacred. It is used in the worship of Shiva, who is said to favor the leaves.

Juhu Beach Chana Chaat

Juhu Beach Chana Chaat
INGREDIENTS
2 Cups Red Gram Chana boiled,
[ Pressure cook soaked chana with soda bi carb].
Saute small portion like half cup chana..
1 Tbsp Butter,
1 Garlic cut into small pieces or grated,
1\8 Tsp Ginger cut into small pieces or grated,
1\2 Green Chilly cut into small pieces,
1 Tbsp Tomato cut into pieces,
2 - 3 Tbsp Onion cut into pieces,
Salt, Red chilly powder, Chaat masala, 
Pav bhaji masala and Powder Sugar  to taste ... opt.
Few drops Lime juice.
For garnish on top ..
Cut pieces of tomato, mango and onion, also can
add coriander leaves.
Method
Pressure cook soaked chana along with soda bi carb.
At the time to serve, put the chana to boil.
In another pan add butter and one by one all ingredients
mentioned under saute.
Quickly stir in this half cup boiling chana and serve with a
garnish.

Fruit naturally produces ethylene gas ...

Fruit naturally produces ethylene gas which helps stimulate ripening.
So put Fruits to ripen wrapping them in newspaper and keep in a warm place for 2-3 days.
The ethylene gas they emit will make them ripe.

A "signature dish" is a

A signature dish is a recipe that identifies an individual chef.
A "signature dish" is a dish that is closely identified with a chef or
a restaurant and stands out as a prime example of that person's or establishment's cuisine. A signature dish can be either an entirely new, exclusive creation, or just a variation on an old favorite.
Some novices also have signature dishes. This is common with people who are social and who engage in a great deal of in-home meal entertainment. A hostess, for example, may be known for a specialty.
It may be expected that she make it or bring it to any type of gathering that calls for her to cook.
Franz Sacher was an Austrian-Jewish confectioner, best known as the inventor of the world-famous chocolate cake, the Sachertorte.
Sachertorte is a specific type of chocolate cake, or torte.

ALL ABOUT KABABS ....

ALL ABOUT KABABS ....
Kebab is a wide variety of skewered meals originating in the 
Middle East and later on adopted worldwide.
Kabab is a national dish of Iran. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls.
Chicken tikka are tandoori kebab, made of cubed chicken marinated with yogurt and spices.
The Kakori kabab made of minced meat with spices, a specialty in Lucknow & Delhi.
Seekh kabab prepared with minced meat with spices and grilled on skewers. 
It is cooked in a Tandoor, and is often served with chutneys or mint sauce.
It is often served as a tandoori platter, which contain a variety of tandoor cooked dishes. A seekh kebab can also be served in a naan bread much like döner kebab.
The meaning of Doner kebab is a Turkish dish made of meat cooked on a vertical spit, normally veal or beef but also a mixture of these with lamb; a cheaper version of chicken is also found.
The dish is also widely known by its Arabic name, shawarma, or in Greek as gyro. The sliced meat of a Doner kebab may be served wrapped in a flatbread such as lavash or pita or as a sandwich instead of being served on a plate.
Seekh Kebabs are flavorful little appetizers made from lamb, chicken or beef that are traditionally prepared in a Tandoor clay oven.
Satay or sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu.
Shish kebab is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the spit as well. Typical vegetables include tomato, bell pepper, onions, and mushrooms. In English, the word "kebab" usually refers to shish kebab. Shashlyk or Shashlik is a popular form of Shish kebab.
Vegetable Seekh Kabab ... Catch this recipehttp://www.sanjeevkapoor.com/vegetable-seekh-kabab.aspx

RETAIN THE COLOR OF VEGGIES WHILE COOKING .

Tejal Shah asked " Hi...aunty can u plzzz tell me how to keep bhindi(ladyfinger) vegetable green while cooking?"
Usha's Kitchen replies..
Typically, vegetables will loose their color if they are over-cooked,
so it's probably worth while cooking them for a shorter period of time. Because different kinds of vegetables contain various pigments in their skins. Green vegetables contain chlorophyll; red and white vegetables contain flavonoids and orange vegetables contain keratin. Each of these pigments requires a different approach when cooking to preserve color.
When cooking green vegetables, never add a acid, such as lemon juice or vinegar as this will cause the vegetables to discolor quickly. Always cook green vegetables rapidly and preferably with out a lid.
But When cooking red and white vegetables, which contain flavonoids, adding an acid during the cooking process will retain and even restore the color.

Thaen Mittai do u know about this?

Jamuna Abaranchi wanted 2 know ...??? Do you have recipe for thaen mittai..
Usha's Kitchen replied ..
http://madras-kitchen.blogspot.in/2013/03/potti-kadai-fame-thaen-mittai.html
Madras Kitchen: Potti kadai fame - Thaen Mittai
madras-kitchen.blogspot.com

Thaen Mittai do u know about this?
What does Thaen Mittai mean? 
Thaen = Honey, Mittai - Sweet . A sweet which is sweet as honey. Honey is not
inside Thaen Mittai , its sugar syrup that's inside the Thaen Mittai.
 This is what another person had to say about this Mithai ... Thaen mittai is Maida balls filled with honey..yummm!

EAT THE ONIONS ...

Onions are widely-used generally to give flavor to the food. 
Onions help to lower the sugar level in blood.
As a result of consuming onions, you are able to reduce any stress you might have.
Onions help greatly for Sinus.
Onions help to keep cholesterol level under control.
Onion will become valuable due to its sulphur substances.
It’s a store of vitamins and minerals like potassium, calcium, phosphorous, selenium, as well as sodium.

What the heck is a Pig in the Mud cake?

What the heck is a Pig in the Mud cake?
Also catch the ...Pigs in the Mud Cake recipe & Fondant recipe
http://www.imaginecakes.com.au/
http://koffeeklatchgals.hubpages.com/hub/Pigs-in-the-Mud-Cakes
Stick In The Mud Cake
Anyone into cakes will probably already know about the latest cake craze of the "pigs in the mud cake" which is sweeping the cakey world at the moment...
No one likes a stick in the mud...except when its made from mud cake, chocolate ganache & loads of kit kats! 

Aam Panna made from Green Mangoes ... CATCH THE RECIPE OF AAM KA PANNA..

Aam Panna made from Green Mangoes ...
CATCH THE RECIPE OF AAM KA PANNA..
Aam panna, is a very famous Indian drink known from ages for its summer cooler properties n to beat the summer heat.
It is a drink renowned for its heat resistant properties. It is made from green mangoes and it is used as a tasty and healthy beverage to fight against the intense Indian summer heat. Apart from being tasty this drink also looks good due to its refreshing light green colour.
Green Mango is a rich source of pectin, which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric and malic acids.
Aam panna which is prepared using raw mangoes, sugar and an assortment of spices is an effective remedy for heat exhaustion and heat stroke. It also quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating.
This drink is mainly consumed in the Northern part of the India and is considered beneficial in the treatment of gastro intestinal disorders. This drink is also a good source of vitamins and contains sufficient quantity of niacin, and since it is prepared from raw mangoes it is an excellent source of vitamin C also.
Aam Panna is also considered as a curative for blood disorders because of its high vitamin C content.
Preparation Method of Aam panna
It is prepared using raw mangoes. Here is the method:- Ingredients:-
4 raw mangoes,
1 table spoon rock salt or regular salt,
one cup sugar,
Dry mint leaves,
One table spoon powdered cumin,
1 tea spoon chaat masala opt,
On top garnish with few boondi,
Water chilled n ice cubes.
Method:-
Boil mangoes by cutting them into three pieces in cooker.
After two whistles, peel and mash them.
Put the pulp in a mixer along with sugar, mint leaves and salt.
Also add cumin powder also.
Mix this into the mixer and put the mixture in a bottle.
When needed, put one fourth part of the mixture and three parts water in a glass.
Mix well and serve with ice.

Choco Almond Ice cream

Choco Almond Ice cream
INGREDIENTS
700 ML Ready made Vanilla flavor ice cream.
1 Bar of Mars chocolate,
1 Bar of Cadbury's Crackle,
1\2 Cup Roasted Almonds coarsely ground,
1\2 Cup Chocolate Sauce.
Method 
In a double boiler melt the chocolate bars or microwave it.
Bring the ice cream to room temperature.
In a mixing bowl mix together the ice cream, melted chocolate bars, chocolate sauce, almonds.
Put in an air tight container in the freezer section to set.
When to serve add flakes of almonds or chocolate flakes
and drizzle some chocolate sauce..
A AWESOME TIP Also add crushed cashew praline available as cashew chikki..

CATCH THE RECIPE OF CHOCOLATE SAUCE ... Chocolate syrup

CATCH THE RECIPE OF CHOCOLATE SAUCE ... 
Chocolate syrup is a chocolate flavored condiment. It is often used as a topping for various desserts, such as ice cream or mixed with milk to make chocolate milk. Chocolate syrup is also topped onto puddings. Also called Chocolate Sauce made from "Just cocoa, sugar, water and vanilla in this quick chocolate sauce." 
A very simple chocolate syrup can be made from unsweetened cocoa powder, sugar and water. Recipes may also include other ingredients such as corn syrup, malt, and flavorings like vanilla extract.
Then what is a Ganache?
It is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is normally made by heating cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.
Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake.
1 A Chocolate Syrup Recipe ...
http://smallnotebook.org/2009/07/10/homemade-chocolate-syrup/
½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.
Store the chocolate syrup into a flip-top glass bottle.
2 Another interesting called Chocolate Sauce..http://allrecipes.com/recipe/chocolate-sauce/
2/3 cup unsweetened cocoa
1 2/3 cups white sugar
1 1/4 cups water
1 teaspoon vanilla extract
Directions
In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.
Also could try using 2/3 cup milk in place of the water in the above recipe. What about adding a pinch of cinnamon powder for a little extra touch.