Raw Banana Poriyal

Raw Banana Poriyal
INGREDIENTS
1 Raw Banana, peeled, cut into half then sliced,
1 Tbsp Coconut grated.
Tempering ..
1 Tbsp Oil,
1 - 2 pinch of Mustard seeds,
1 pinch of Asafoetida,
1\8 Tsp Urad dal,
1\2 Green chilly cut in slits,
1 Tbsp Onion finely cut,
2 - 3 Curry leaves.
Salt, Red chilly powder and Turmeric powder to taste.
Method
Pee the banana, cut into half then make slices.
Keep in water in which 1- 2 pinch of red chilly powder n turmeric is added.
Put a pan to heat and make a tempering and add ingredients
mentioned under it.
Allow the onion's to soften for few seconds.
Then add the cut pieces of bananas.
Cook on slow flame with few spoons water added to it.
Also sprinkle some salt and turmeric powder.
When the bananas looked cooked and all water has dried off
now is the time to add red chilly powder and grated fresh coconut.
Garnish with fresh cut coriander leaves..

Dry Mix Veg

Dry Mix Veg
Ingredients
1 Tbsp Oil,
1\8 Tsp Cumin seeds,
A pinch Asafoetida,
1\2 Green Chilly cut into slits,
1 Medium size Potato peeled, cut into half then in slices,
1\4 Piece of Capsicum cut into cubes,
4- 5 French beans cut into long pieces,
1 Medium size Brinjal cut into quarters,
1\2 Onion cut into big piece,
1\2 Tomato cut into big pieces,
1\8 Tsp Turmeric powder,
1\2 Tsp Coriander powder,
1\2 Tsp Red Chilly powder,
1\8 Tsp Garam masala,
Salt to taste.
Put a pan to heat add oil, asafoetida, cumin seeds and cut
green chilly.
Now add cut veggies like potato, Capsicum, beans and brinjal.
Also add 2 spoons of water, little salt n turmeric powder.
Keep the flame low, cover with a lid and put little water on the lid.
Cook for 4 - 5 minutes until potato softens.
Then add onion and tomato also rest of the remaining masalas.
Further cook for 2 - 3 minutes until done.
Serve with a garnish of cut coriander leaves..

RAJMA CURRY the North Indian dish . . .

RAJMA CURRY the North Indian dish . . .
Rajma a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular Northern India diet.
Rajma is one meal dish served with steaming hot rice.
The chief ingredient the red kidney bean a valuable source of protein and minerals like potassium, manganese, zinc, copper and iron. Kidney beans are 
an excellent source of cholesterol-lowering fiber, as are most other beans. 
In addition to lowering cholesterol, the high fiber content in kidney-beans prevent blood sugar levels from rising too rapidly after a meal, making these beans a specially good choice for individuals with diabetes.
The term "kidney bean" refers to the shape of the bean.
When boiling or pressure cook the overnight soaked Rajma a spice bag can 
also be added .. i. e
In the spice bag ...
2 - 3 Cloves
2 Green cardamoms
1 Small piece of Cinnamon
1 bay leaf
4 Whole Black peppercorns.

In a spice bag ..

In a spice bag try to put bay leaves, rosemary, peppercorns and whole spice sprigs for flavoring stocks and stew or mulling spices for cider. It helps | allows you to easily fill a spice bag, tie and remove from the cooked item easily.
How To Make a Spice Bag . . .
http://www.youtube.com/watch?v=Svd0xnpMuVI

Cinnamon the oldest known spice.

Cinnamon the oldest known spice.
What is Cinnamon?
Cinnamon is the inner bark of a tropical evergreen tree. Both the bark and leaves are aromatic.The bark is left to dry completely, and when it curls then rolled into quills. The word cinnamon is derived from the Greek word that means "sweet wood".
Cinnamon is the brown bark of the cinnamon tree, which when dried, rolls into a tubular form known as a quill.
Cinnamon bark is widely used as a spice. It is used in cookery as a condiment and flavoring material. It is used in the preparation of chocolate, especially in Mexico, which is the main importer of cinnamon. It is also used in many dessert recipes, such as apple pie, doughnuts, and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs. True cinnamon, rather than cassia, is more suitable for use in sweet dishes. In the Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples. It is used in curries and pilaus and in garam masala.
Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly.
Cassia sticks or quills are a light reddish brown in color, and hard and woody in texture as they are made from the entire bark of the tree. True cinnamon is made from the inner bark, lending itself to a finer and less dense texture. It is often said that the quills of the true cinnamon spice roll only towards one side whereas the cassia sticks roll inward from both sides.
Cinnamon is known to contain manganese, iron and calcium.
Cinnamon has the highest anti-oxidant strength of all the food sources in nature.
Do u have a shaker of cinnamon on the spice rack in your kitchens.

Janmashtami the birth of Lord Krishna . . .

Janmashtami the birth of Lord Krishna . . .
Krishna Janmashtami also known as Krishnashtami, Saatam Aatham, Gokulashtami, Ashtami Rohini, Srikrishna Jayanti, Sree Jayanti or sometimes merely as Janmashtami, is an annual commemoration of the birth of the Hindu deity Krishna, the eighth avatar of Vishnu. Janmashtami commemorates the earthly appearance of Krishna, who is described in India’s sacred writings as God Himself. One of the biggest religious festivals in the world, it is celebrated by nine hundred and thirty million people around the world.
The festival is celebrated on the eighth day (Ashtami) of the Krishna Paksha (dark fortnight) of the month of Bhadrapada which is in August–September. Lord Krishna was the 8th son of Devaki and Vasudeva. Hindus celebrate Janmashtami by fasting and staying up until midnight, the time when Krishna is believed to have been born. At midnight, devotees gather around for devotional songs, dance and exchange gifts. A midnight arati (worship ceremony) with a kirtan also done. 
This is the prasad I offered to Lord Krishna . . .
MAKE THE EASY WAY ' COCONUT BURFI '.
INGREDIENTS
1 Cup Milk,
1\2 Cup Fresh grated Coconut,
3 Tbsp Sugar.
Method
Mix in a thick bottomed pan the grated
coconut n milk, put to boil.
Once a boil appears, allow to cook on low| simmer flame,
stirring continuously.
Cook on low heat until all the water evaporates.
Now add the sugar n stir until leaves the sides of the pan.
Pour in a greased plate.
Allow to set. Cut into pieces.

Curd Rice is truly comfort food . Thair Sadam.

Curd Rice is truly comfort food . Thair Sadam.
A Recipe For Yogurt Rice.
One will need cooked rice, rice cooked really soft.
In a bowl take cooked rice, mash lightly using a spoon.
Add beaten curd| yoghurt, 1 spoon cream, if the yoghurt isslightly sour.
Also add Salt, mix well.
A tempering is added on top, so for it heat one spoon oil, add some mustard seeds, few curry leaves, 1-2 pinch Urad dal, cut green Chillies n cut pieces of ginger, add on top, serve with garnish of coriander leaves.
Eat with pickle n Appalams of South India.
Curd rice also called yogurt rice is a dish of India. Actually of South Indian origin.
The word "curd" as used in India usually refers to
a liquidy, sour, unsweetened yoghurt.
It is most popular in the Indian states of Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu.
In the state of Tamilnadu it is so popular that this food is one of the chief offerings to the God in Sri Vaishnavite Temples which later distributed as 'prasadam'.
It is most easily prepared by simply mixing boiled rice and yogurt.
Rice is boiled so that it breaks down, becoming almost like a paste.
Bring it to room temperature.
It is then seasoned with fried finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tadka of urad dal, mustard seeds, cumin seeds, and asafoetida.
Finally, milk, yogurt, and salt are added.
Curd rice is often eaten accompanied by South Indian pickles such as those of mango or lime.
Eat curd rice at the end of lunch and dinner, which helps ease the effects of the spicy main dishes n also said to aid digestion.
So it is served at the end of the meal.
It is a must in most houses.
It cools your stomach.
Garnish vary with region and range from grated carrots, pomegranate seeds, boondi.
It can be served lukewarm or chilled.
Additional options include a pinch of grated carrot.

Make Makhan n Mishri prasad

Make Makhan n Mishri prasad
Collect | gather the cream on the top of milk over a week.
Churn the cream well in a mixer with the help of water to make butter. The butter and the whey will separate. 
Collect all the butter.
We call it homemade makhan, so take a tablespoon of this makhan.
Put it in the fridge to chill for half an hour.
At the time of serving add flake of 5 - 6 Almonds .
Also add 1\4 Tsp Mishri.
Mix well, first offer to God with a Tulsi on it..

the spring onion

In “Asian Ingredients,” cookbook author Ken Hom states that the spring onion (also called scallion and green onion) is probably “Asia’s most universally used vegetable and seasoning ingredient.” Martin Yan has said that ginger, garlic and green onions make up the “holy trinity” of Chinese cooking. A flavorful herb, spring onions are used in soups, dumplings, dips, marinades, stuffing and stir-fries. 
In "Breath of a Wok," Grace Young describes a traditional method for seasoning a wok using Chinese chives to help take away the metallic smell.
A simple garnish consisting of slivers of curled green onion, green onion brushes are a quick and easy way to lend color to a dish.

For Chinese cooking to understand these is important . . .

For Chinese cooking to understand these is important . . .
Known your condiments and ingredients.
Chinese cooking puts a huge emphasis on color, fragrance and flavor. Also the flavor should have all six flavors i. e sweet, sour, salty, spicy, bitter and umami which should compliment each dish.
Own a wok. It's depth makes it easier to toss food without spilling.
Spend time preparing your ingredients before you start the cooking process. 
In Chinese cookery, the actual cooking process does not take more than a few minutes.
The Chinese love to eat garlic raw with their noodles, or crushed and added to cold salads. Don’t be afraid of garlic, ginger or spring onions, the holy trinity in Chinese cooking. The backbone of Chinese cooking is made from garlic, ginger and spring onions.
Good rice is at the heart of Chinese cooking.
As per Gok ... Recommends washing rice three times to remove all the excess starch (until the water runs clear). Use two measures of water for every one measure of rice.
In Chinese cooking Sesame oil is used when a dish is finished rather than during cooking. It adds a slightly smoky nutty flavor.
Soya sauce the Light is used for saltiness during cooking, while dark provides depth and color for the finished effect.
White rice vinegar is used for sharpness and a quick sour kick.
Oyster sauce is a thick deep brown sauce which works well with vegetables and adds richness.
Lastly the Fish Sauce will add saltiness and depth to the food as well as a slightly fishy taste.

Umami, the elusive “fifth taste”

Umami, the elusive “fifth taste”
Umami is one of the five basic tastes, together with sweet, sour, bitter and salty. Umami has a mild but lasting aftertaste difficult to describe. It induces salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth.
Discovered by Japanese scientists 102 years ago.
The Japanese word for "taste", umami was discovered in 1908 by Kikunae Ikeda, a Tokyo chemist who identified it as the savoury flavour imparted by foods rich in chemicals including glutamate, a building block of protein. There is a fifth taste, however, which is much less widely recognized. This is 'umami', better known in the west as monsodium glutamate (MSG).
"Umami is part of our everyday eating lives, it is just that many of us don't know what to call it. It is what gives depth of flavor to food. Every food culture has its umami-rich ingredients, whether it is seaweed in Japan or Parmesan in Italy."
As the most abundant amino acid, glutamate is present in many protein-containing foods, including meat, seafood and aged cheese.

http://www.rd.com/slideshows/13-foods-with-natural-umami/#slideshow=slide14

Healthy non fried Vada pav

Healthy non fried Vada pav
Try this way and all will forget the fried version.
Ingredients
6 - 7 Pav with a big slit, apply light butter,
[ 5 -6 Tsp butter also]
7 Tbsp Green Chutney,
7 Tsp Sweet Chutney,
1 - 2 drops of Garlic Chutney for each pav,
7 Tsp Onion chopped with a sprinkle of Salt and Red chilly powder,
7 Tsp Tomato sauce.
Potato stuffing ..
3 1\2 Medium sized boiled Potatoes broken into pieces,
1 - 2 Tbsp Freshly made paste of Garlic, Green chilly and
Ginger [ add as per taste ],
2 Tbsp Coconut freshly grated,
1 Tbsp Coriander leaves cut finely,
1 - 2 Pinch of Turmeric powder,
1 Tsp Lime juice,
1\2 Tsp Sugar powdered,
Salt to taste.
Tempering for the stuffing . . .
1 1\2 Tbsp Oil,
1\8 Tsp Mustard seeds,
4 -5 Curry leaves,
1 - 2 Pinch of Turmeric powder,
1\2 Tsp Red chilly powder.
METHOD
Mix in a bowl all ingredients mentioned under potato stuffing.
Mix it lightly so that potatoes do not get mashed.
Put a kadai to heat and make the tempering and quickly add
the potatoes stuffing again stir lightly.[ See to it that red chilly powder
does not burn].
Garnish with one tablespoon of sev sprinkled on potato stuffing.
Assemble the vada pav ...
Make a 3\4 slit in the pav so that not cutting it through.
Apply butter lightly on the inner side and arrange the pav on
a non stick tava.
Do for few seconds until pav is slightly warm.
Take on a plate and on inner side apply green chutney, few drops of garlic chutney, Tomato sauce and sweet chutney.
Also spread a tablespoon of potato stuffing.
Also spread the onion, cover with upper lid and serve..

SOME IMPORTANT INFO . . .

SOME IMPORTANT INFO . . .
Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade is generally distinguished from jam by its fruit peel. It may also be distinguished from jam by the fruits used.
Orange marmalade has long been a favorite spread for breads and toast. Use a zester, or vegetable peeler to get only the thin outer peel from citrus fruits. The white pith and membranes have a bitter flavor. The zest will be easier to remove from a whole fruit. Zest the fruit and then cut for the juice.
Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage. The preparation of fruit preserves today often involves adding commercial or natural pectin as a gelling agent, although sugar or honey may be used, as well. 
A Chutney is a pungent relish of Indian origin made of fruit, spices and herbs.
While Confit is also used for fruits or vegetables seasoned and cooked with honey or sugar till jam-like. While a Savory confits are ones made with garlic or fennel, may call for a savory oil, such as virgin olive oil, as the preserving agent.
A conserve, or whole fruit jam is a jam made of fruit stewed in sugar.
Fruit butters are generally made from larger fruits, such as apples, plums, peaches or grapes. Cook until softened and run through a sieve to give a smooth consistency. After sieving, cook the pulp, add sugar and cook as rapidly as possible with constant stirring. The finished product should mound up when dropped from a spoon, but should not cut like jelly.
Fruit curd is a dessert topping and spread usually made with lemon, lime, orange, or raspberry. The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavored spread. Some recipes also include egg whites and/or butter.
Fruit spread refers to a jam or preserve with no added sugar.
Jam typically contains both the juice and flesh of a fruit or vegetable, although some cookbooks define it as a cooked and jelled puree.
In the US, the term "jam" refers to a product made of whole fruit cut into pieces or crushed then heated with water and sugar to activate its pectin before being put into containers. "Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semi-jellied texture that is easy to spread but has no free liquid." Berolzheimer R
Freezer jam is uncooked (or cooked less than 5 minutes), then stored frozen.
Jelly is a translucent fruit spread made from sweetened fruit (or vegetable) juice and set using naturally occurring pectin.
Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made.
http://www.evilmadscientist.com/2010/marmalade-is-way-easier-than-it-looks/

Shredded phyllo pastry (kataifi, knafeh, kanafe, kenafeh, kunafeh…

Shredded phyllo pastry (kataifi, knafeh, kanafe, kenafeh, kunafeh…
What is this Ingredient?
That list of spellings for knafeh (kuh-NAF-ee), shredded phyllo dough, seems to go on and on. Knafeh dough is typically called kataifi dough, which is the Greek iteration of knafeh. Like the sheets of phyllo used for baklawa, the shredded dough is used to make several different kinds of Lebanese pastry, typically of the buttery, syrupy sort. There is nothing of pasta in texture or flavor of the knafeh dough, and there is no egg in the dough.
http://www.maureenabood.com/2013/04/30/ingredient-shredded-phyllo-pastry-kataifi-knafeh-kanafe-kenafeh-kunafeh/

Myrica rubra, the Red Bayberry . . .

Myrica rubra, the Red Bayberry . . .
Myrica rubra, also called yangmei literally, meaning "mountain peach", also known as Chinese Bayberry, Japanese Bayberry, Red Bayberry, Yumberry, Waxberry, or Chinese strawberry tree.
It is a small to medium-sized evergreen tree. The fruit is spherical in shape with a knobby surface. 
The surface color is typically a deep, brilliant red, but may vary from white to purple.
It is native to eastern Asia, mainly in China, where it has been grown for at least 2000 years. 
It is a fruit of China and a very attractive fruit.
The tree is used as ornaments for parks and streets.

What does Salt to taste mean?

What does Salt to taste mean?
Does it mean "add however much salt you want to suite your own taste" .
or
Salt reduces bitterness and amplifies other flavors in a dish. 
So add salt until you feel it begins to taste "a little sweet".
or
To taste" has always meant "To your own preference." 
Tasting the food becomes so important while cooking.
Does it just mean add as much salt as you feel like?
"Add salt to your personal taste", since everyone has a different tolerance for salt.
"Season to taste" means pretty much what it sounds like; add however much salt (and other spices) that you, personally, like the taste of. If you have a habit of eating a lot of salty foods, then you might want to add a little less than that, for the benefit of people.
If you use a lot of other spices, you won't need much salt.
The best thing to do is add a little, then taste, and repeat as many times as it takes to get the flavor you want.
Food with no salt will taste one-dimensional and flat. The flavors will not "pop". Add a little salt and the taste of a dish will start to both integrate and become more complex. Also with the perfect amount (differs by palette), the dish will just taste great.
If you happen to over salt then the dish will begin to give a sharp
taste.
So best cooking tip could be it's a lot easier to make something more salty than less, so add salt gradually and regularly.
This will help and lessens the likelihood of over salting all at once.
Most importantly salt doesn't just make stuff taste good.
So to sum up ... Salt to taste means exactly that. You add a bit, taste it and then repeat the process until you like the result.
Rule of thumb says it's best to err on the side of missing salt than the other way around, because at worst you'll have to use salt on the table to fix it, but at least it'll be edible.

The Most Common Cooking Mistakes . . .

The Most Common Cooking Mistakes . . .
You don’t taste as you go.
When cooking tasting should be automatic because many recipes don’t always mention the "right" amount of seasoning, cooking times are not very clear. 
Most important is cook as per your family's taste.
Do u read the whole recipe before you start cooking.
A wise cook reads the recipe well before it’s time to cook.
i. e To have all the ingredients gathered, prepped, and ready to go before you turn on the heat.
If doing any substitutions then do it wisely n carefully so that will not ruin the taste.
Know cooking terms so that not boiling when you should simmer.
Never overheat chocolate. Instead do it slowly, heat gently, remove from the heat before it’s fully melted.
Have u ever forgotten to soften the butter for cookies n cakes then
put it in the microwave to do the job quickly. But butter is best if it stands at room temperature for 30 to 45 minutes to get the right consistency.
Know your Oven well and get used to it..
If not exact about measuring ingredients.
Never overcrowd the pan while cooking.
Learning to leave food alone is one of the hardest lessons in cooking; it’s so tempting to turn, poke, flip.
A hot pan is essential for sauteing veggies or creating a great crust on meat, fish, and poultry. It also helps prevent food from sticking.
Check the nuts when you are toasting them.
Good food begins and ends with the ingredients. The dishes you cook will only be good, or superb if the best or good quality ingredients are used.
Browning butter is a sure way to spoil a dish.
Only dress your greens especially for salads just before serving.
Rice to be over or under cooked is a common mistake made by all.

What is a recipe?

What is a recipe?
A recipe is a set of instruction used for preparing and producing a certain food, dish, or drink. The purpose of a recipe is to have a precise record of the ingredients used, the amounts needed, and the way they are combined.
(1) The Recipe Name tells you what you'll be making. Sometimes the author will include personal information on the recipe.
(2) There are three components to a recipe. The first is the List of Ingredients, and the second is the Amount of the ingredients.
(3) The third is the Preparation Instructions. A well-written recipe will list all ingredients in the order they will be added in the Preparation Instructions. Most well-written recipes will spell out pan size, cooking temperature, and how much of each ingredient to use. However, you will find some poorly-written recipes that use abbreviations.
(4) Some recipe will include Variations for the recipe and also how to Store your prepared dish.
Read your recipe carefully before starting: Be sure you have all the ingredients called for and that you understand the recipe clearly. This is the reason most recipe fail. If the recipe says “room temperature,” there is usually a reason.
When preparing a recipe for the first time, it is recommended that you follow the recipe exactly so you have an initial template of how the writer intended it to look and taste. Then you can experiment from there.
Why a recipe does not work.
No matter how detailed the recipe is written, the recipe can not tell you everything you need to know. Some judgment of your part is also needed.
A recipe may fail if the ingredients were not measured carefully.
Cooking times that have been given in the recipe are meant to be used as a guideline only.
If substituted ingredients improperly. Replacing ingredients may result vastly different taste.
Many cooks do not preheat their ovens properly.
"Imagination is more important than knowledge." Even if you know nothing at all about cooking, stop and think about what you are doing. A little bit of creative thought can make a dish made from any recipe an original masterpiece.

The importance of reading the Recipe before one begins to cook.

The importance of reading the Recipe before one begins to cook.
It’s the best way to make sure your meal is successful,” says Linda Carucci, author of Cooking School Secrets for Real World Cooks.
So preparing, understanding, and completing a recipe require looking ahead and thoroughly reading the recipe before you start cooking or baking.
Read through the recipe at least twice to make sure that you understand all the steps.
This will help u check whether you have all the necessary equipment and ingredients.
A is a set of instructions for preparing a food or drink. Once you know how to follow a recipe, you can get cooking!
The recipe name tells a lot about what one is going to make..
Recipes will have the time divided into two parts Preparation time and cooking time needed to complete the dish..
Try to look up for recipe terms you don't understand so cooking proceeds smoothly.
The body of the recipe contains the instructions about combining and heating the ingredients.
Substitutions can be done wisely.
"Salt, to taste." This means you can add as much or little as you like to the recipe.
Sometimes optional ingredients, which aren't critical for the recipe, but can be used for added flavor or make the recipe a little bit different.
In most recipes, the directions are numbered or written on separate lines to make them easier to understand and follow.

What is Hindi of Chia seeds? & Millionaires Pie

What is Hindi of Chia seeds?
Sabja its called in Hindi.. Seeds of the sweet basil plant are called sabja, tukmaria, tukhmaria, falooda, selasih etc in India. Chia seeds are said to have originated in south America. 
The chia seeds are a powerhouse of nutrients.
The seed looks like mustard seeds and when put in water these seeds bloat up. These seeds help to beat the heat in summer.
Millionaires Pie 
Legend has it that this delicious pie called Millionaires Pie was first
made in the Myrtle Beach area of South Carolina. The pie was so rich and delicious so it was named millionaires pie. Before long the recipe for the pie had spread all over the USA but the name stuck.
The pie is so named because it’s rich (from eggs and cream), it’s gold (from lots of crushed pineapple), and it’s supposed to taste “like a million bucks.”

Pyaaz ki Kadhi

Pyaaz ki Kadhi
For Kadhi . . . ( GRAVY )
2 Cups Curd,
2 Tbsp Bengal gram flour,
1\2 Tsp Red Chilly Powder,
1 Tsp Coriander Powder,
1\4 Tsp Turmeric Powder,
1\4 Tsp Garam masala,
2 Tsp Oil
1\2 Tsp Cumin seeds ( Jeera ),
A pinch Hing,
1 Cup Water.
Saute .. . Onions ..
1 Tsp Oil,
Sprinkle Salt, Sugar and Red Chilly powder,
1 Large Onion cut into slices.
Method
Make the kadhi..
In a bowl take all kadhi ingredients and churn well.
Put a pan to heat, add oil, cumin seeds and hing, now also add the curd mixture.
Stir continuously, until boil appears.
Let it boil for 5-6 Minutes.
Put another pan to heat add one teaspoon oil, add the sliced onions also sprinkle salt,
sugar n red chilly powder.
Let onions soften on low heat sprinkle few drops of water also.
Now add the onions to the kadhi.
Garnish with coriander leaves.

Layered Cassata Ice cream

Layered Cassata Ice cream
An Ice cream which has been set layer after layer
and each layer having a distinct taste of its own.
Ingredients
750 ML Ready made Vanilla ice cream.
Bottom layer 250 ml of vanilla ice cream ..
3\4 of a Banana,
2 -3 drops of Lime juice,
6 - 7 Almonds cut as flakes.
Middle layer ..
250 ML of Vanilla ice cream
2- 3 Tbsp of Melted Chocolate or chocolate sauce,
2 Tbsp Softened Peanut butter.
Top layer . .
250 Ml Vanilla Ice cream,
2 Tbsp Black Grapes puree,
2 - 3 Oreo Choco creme biscuits.
METHOD
Line a rectangular box with aluminium foil but having
a proper lid.
This is very important to avoid ice crystals from forming when the ice cream is put in the freezer section
Remember each layer is set and the second layer
only comes after being set for an hour in freezer section.
Step one soften 250 ml vanilla ice cream them mash
3\4 of the banana, few drops of lime juice and stir into the ice cream also add cut flakes of almonds.
Set this as the bottom layer, cover the lid tightly and
put in freezer for an hour.
For the middle layer again soften 250 Ml of vanilla ice
cream and add to it melted chocolate and softened peanut butter.
Put this to set as the middle layer.
Allow it to set for an hour.
The last layer is the top most ..
Again soften vanilla ice cream and add Grapes puree
[ You could add strawberry puree or kiwi crush]
and oreo biscuits broken with your hand.
Set it for few hours and cut in slices to serve..

HISTORY OF SALADS ...

HISTORY OF SALADS ...
1 A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It is often prepared tableside.
Caesar Salad (SEE-zer) The salad consists of greens (classically romaine lettuce) with a garlic vinaigrette dressing.
In the 1930's, Caesar Salad was voted by the master chefs of the International Society of Epicures in Paris as the "greatest recipe to originate from the Americas in fifty years."
Giacomo Junia called the salad Caesar Salad. He put a few pieces of lettuce (romaine) in the salad to add a slightly bitter touch to it. . Giacomo called the salad Caesar Salad after Julius Caesar, the greatest Italian of all time. . . . Junia never thought that the salad would be popular and was more surprised than anyone when people began to ask for it. Many itinerant cooks learned how to make the salad and soon it was made all over North America and even in Europe."
2 Cobb Salad ... Typically a Cobb Salad consists of chopped chicken or turkey, bacon, hard cooked eggs, tomatoes, avocado, cheddar cheese, and lettuce. It is served with crumbled blue cheese and vinaigrette dressing.
In 1937 - It was the invention of restaurant manager, Bob Cobb, at The Brown Derby restaurant in Los Angeles, found a way to use up leftovers. Cobb had been improvising with the salad for years. The first one was created at the end of a long day, when Cobb realized he had not had time to eat.
3 Crab Louie/Louis Salad Where both spellings of the salad are used on restaurant menus, but it is usually pronounced LOO-ey. This famous west coast salad is also called “King of Salads,” and is sometimes written as Crab Louis Salad.
4 Coleslaw (kol-slaw) Is a cold salad made with shredded cabbage mixed with mayonnaise as well as a variety of ingredients.
The term coleslaw is a late 19th century term, which originated in the United States.
5 Panzanella salad always includes bread and tomatoes plus vegetables from the garden. Vegetables can include peppers, cucumbers, and onions. Lots of garlic, capers, black olives, and anchovies are added to the salad.
6 Waldorf Salad - A classic American fruit salad that usually consists of apples, lemon juice, celery, walnuts, and mayonnaise.
DID U KNOW THIS .. . .
1 Salad Dressings is a sauce for a salad that are usually based on vinaigrette, mayonnaise, or other emulsified product. It is also called Salad dressing spread, and is a condiment
2 A Salad spinner, also known as a "salad tosser", is a kitchen tool used to wash and remove excess water from salad greens.
3 A salad bar is a buffet-style table or counter at a restaurant or food market on which salad components are provided for customers to assemble their own salad plates. Most salad bars provide lettuce, chopped tomatoes, assorted raw, sliced vegetables (such as cucumbers, carrots, celery and green or red bell peppers), dried bread croutons, bacon bits, shredded cheese, and various types of salad dressing. 
4 Salad Shooter slicer/shredder because of all the things it can do (and the time it saves) it is one of our handiest kitchen helpers.
5 Salad is a popular, ready-to-eat dish made of heterogeneous ingredients, usually served chilled or at a moderate temperature. Many people use the word "salad" to describe light, savory leafy vegetable dishes, most often served with a sauce or dressing, but the category may additionally include dishes made of ingredients such as fruits, grains, meats, seafood and sweets.

GARLIC AND RELATED FEW TERMS ..

GARLIC AND RELATED FEW TERMS .. 
Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.
The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.
Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the head (spathe) are sometimes eaten. They are milder in flavor than the bulbs, and are most often consumed while immature and still tender. Immature garlic is sometimes pulled, rather like a scallion, and sold as "green garlic".
When green garlic is allowed to grow past the "scallion" stage,
but not permitted to fully mature, it may produce a garlic "round", a bulb like a boiling onion, but not separated into cloves like a mature bulb.
Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavor varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. Garlic may be applied to different kinds of bread to create a variety of classic dishes, such as garlic bread, garlic toast, bruschetta, crostini and canape.
Garlic powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.
Generally, garlic is stored warm [above 18 °C (64 °F)] and dry to keep it dormant so it does not sprout. But traditionally it is hung; softneck varieties are often braided in strands called plaits or grappes.
Garlic is claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer. Garlic is known for causing bad breath , as well as causing sweat to have a pungent "garlicky" smell.
DID U KNOW THAT .. .
Garlic scapes are the curling tops of garlic plants, which are as edible as the garlic bulbs.
Garlic mustard is a biennial flowering plant in the Mustard family.
A garlic press is a kitchen utensil to crush garlic cloves efficiently by forcing them through a grid of small holes, usually with some type of piston.
Garlic chives, Chinese chives, Oriental garlic, Chinese leek, also known by the Chinese name kow choi. It has white flowers, long green shoots and lack of a bulb, garlic chives bear a strong resemblance to regular chives. Chinese garlic chives are known for their strong “garlicky” flavor. Garlic chives make a flavorful addition to Chinese and western recipes.

Allspice is a spice made from the dried berries . . . .

Allspice is a spice made from the dried berries . . . .
Allspice (Pimenta dioica) was discovered by Christopher Columbus on the island of Jamaica during his second voyage to the New World. In other words it is . .. In the culinary arts, Allspice is a spice made from the dried berries of a plant known as Pimenta dioica. A member of the pimento family, allspice is used in Caribbean, Middle Eastern and Latin American cuisines, among others. 
The Allspice is not a combination of various spices, rather, it is a single spice. In Jamaica it is also called pimento. Of all the Caribbean countries, allspice is most widely used in Jamaica. It is
a key ingredient to many savory and sweet dishes and an integral ingredient in Jerk. Allspice is so called because the flavor and aroma have notes of cinnamon, cloves and nutmeg.
Mistaken at first by the Spanish for black peppercorns due to their size and roundness, allspice can be used whole, crushed or ground. It is not only the berries themselves that are used in the Caribbean but also the leaves and the wood. Allspice is the dried fruit of the Pimenta dioica plant. The fruit are picked when green and unripe and are traditionally dried in the sun. When dry, the fruit are brown and resemble large brown peppercorns.
Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning.
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice.
The term jerk spice (also often commonly known as Jamaican jerk spice) refers to a spice rub. The word jerk refers to both the spice rub and to the particular cooking technique.
Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked.
Allspice is also indispensable in Middle Eastern cuisine.
In Greek cooking, allspice is used in stews, tomato sauces for pasta, red sauces, and marinades for meats, and fish.
Allspice can be substituted for cloves in many recipes. OR
Substitute 1 teaspoon of allspice, with 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground nutmeg.

Cardamom Queen of Spices & its brash cousin, Black Cardamom.

Cardamom Queen of Spices & its brash cousin, Black Cardamom.
Black cardamom, also known as hill cardamom Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom winged cardamom or brown cardamom, comes from either of two species in the family Zingiberaceae. Its seed pods have a strong camphor-like flavor, with a smoky character derived from the method of drying. A member of the ginger family, black cardamom is a relative of green cardamom. The Indian name for Black Cardamom is Badi Elaichi or Kali Elaichi. Black cardamom is dried over an open fire, which is what gives it such a powerful smokey aroma. The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but those have a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying over open flames.
Black Cardamom is a key ingredient in India's famous Garam Masala and several other masalas (spice mixes).
It is largely used in savory dishes ranging from curries, stews and dals (lentil dishes) to pilafs, in Indian cooking.
It is mostly used whole and almost always fried in a little oil to cause it to fully release its flavors and aroma.

Elettaria, common names green cardamom

Elettaria, common names green cardamom, true cardamom, and Ceylon cardamom is a genus of one or two species of cardamoms, native to southeastern Asia from India south to SriLanka and east to Malaysia and western Indonesia, where it grows in tropical rainforests. Today, Guatemala is the biggest producer and exporter of cardamom in the world, followed by India. Cardamom is a spice native to the Middle East, North Africa, and Scandinavia. There are three types of cardamom; green cardamom, black cardamom and Madagascar cardamom.
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance.
Green cardamom is one of the most expensive spices by weight, but little is needed to impart the flavor. 
It is best stored in pod form because once the seeds are exposed or ground, they quickly lose their flavor.

Seasoning is the process of . .

Seasoning is the process of imparting flavor to or improving the flavor of food. Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings".
Larousse Gastronomique states that "to season and to flavor are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation. Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. 
What is Larousse Gastronomique?
It is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. 
A well designed dish may combine seasonings that complement each other. In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked.
Seasonings are . . .
Seasonings are placed together into four categories ...
1.Saline seasonings like Salt. 
2.Acid seasonings like Vinegar or Citric juices. 
3.Hot seasonings like Paprika, Curry, Cayenne Pepper or Pepper spices.
4.Saccharine seasonings like Sugar and Honey. 
Salts are Saline seasonings like Salt, spiced salt, saltpeter.
Acid seasonings are Plain vinegar (sodium acetate), or tarragon; verjuice, lemon and orange juices.
Hot seasonings are Peppercorns, ground or coarsely chopped pepper, or mignonette pepper; paprika, curry, cayenne, and mixed pepper spices. Saccharine seasonings are Sugar, honey.
If want the food to taste good, you will need to use seasonings. Seasonings are a mix of different kind of herbs, spices and condiments that is put together and used to flavor the food.
According to the experts, salt does not have any seasoning qualities. The only thing salt does is to boost the flavor of the food you are making. But, because pepper and basil transfer a certain flavor to the food you are cooking, they do have the right quality to be accepted as seasonings. Always remember that the time when you add the spices and herbs in the food, is very important. 
You don't want to add the spices and herbs too early in the cooking process, because there is a chance that the flavor will disappear. On the other hand, if you but in to late, the flavor may be to strong and destroying the food. There is a balance you need to achieve, if you want to make a perfect tasting meal.
FEW TERMS MEANING .. .
1 Salt, also known as table salt or rock salt (halite), is a crystalline mineral that is composed primarily of sodium chloride (NaCl), a chemical compound. Salt for human consumption is produced in different forms: unrefined salt (such as sea salt), refined salt (table salt), and iodized salt.
2 Seasoned salt is a blend of table salt, herbs, spices, other flavorings, and sometimes monosodium glutamate (MSG).
3 Potassium nitrate is one of several nitrogen-containing compounds collectively referred to as saltpeter or saltpetre.
4 Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water.
5 Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish and egg dishes.
6 Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavor.
Condiments can be pungent like onion and garlic; they can be hot like mustard, capers, chilli, or fatty like butter, animal and vegetable fats or greases.