did u know this ... mood enhancing foods . . .

did u know this ... mood enhancing foods . . .
Fresh coconut contains certain fats that enhance your mood. By eating coconut shavings, you’re not only boosting your mood but also improving the health of your brain.
Even walnuts improve your mood. 
Also the ‘look-so-cute’ Cherry tomatoes are responsible for enhancing your mood. 
Do not forget that spinach has folic acid too that makes you feel better.
Now how do Eggs and happiness go side by side?
Eggs prevent hunger and unnecessary food cravings, which in turn help you eat less food. This process itself makes you happier, you eat less, you avoid junk food and you can lose weight.
Whole grain products have the essence of happiness… OH YEAH!
Always remember Honey is a sugar substitute and it is organic. Honey will make anyone happy.
A tip for all ...
If you dip strawberries in honey, it works as an aphrodisiac and improves your mood.
If had in the right quantity, cheese can make you happy.
Again Asparagus folic acid that helps fight depression and improve your mood.

What Are the Benefits of Raw or Grilled Zucchini?

What Are the Benefits of Raw or Grilled Zucchini?
Zucchini (Cucurbita pepo) is a popular summer squash which belongs to the cucumber and melon family. 
The summer squash family, zucchini not only offers delightful taste and texture to many dishes, and each variety may have a distinct shape, color, size and flavor. The many health benefits are . .
The benefits of raw or grilled zucchini come from the squash’s magnesium content. Magnesium plays a central role in muscle contraction of the body.
It also increases your intake of dietary fiber, a type of carbohydrate.
Why have it in your diet?
It aids in digestion, prevents constipation, maintains low blood sugar and curbs overeating. Also helps lower cholesterol. The
Vitamins C and A present in it not only serve the body as powerful antioxidants, but also as effective anti-inflammatory agents.
The French refer to this vegetable as “courgette”. Courgettes, better known in the United States as zucchini, contain vitamin K, vitamin C, potassium and dietary fiber.

Have u ever made Paneer at home?

Have u ever made Paneer at home?
One can coagulate the milk by using any one of them: lemon juice, curd or vinegar.
How to store in the fridge . .
You can refrigerate the paneer by keeping it in an air tight container or immerse the paneer pieces in a bowl of water.
Or cut paneer in cubes, store them in zip-lock bag and keep it in the freezer.
When adding paneer to any gravy dip in hot boiled water and they
will become very soft again.

Gelatin or gelatine is a

Gelatin or gelatine is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food. 
Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.
Gelatin is used for the clarification of juices, such as apple juice, and of vinegar.
The consumption of gelatin from particular animals may be forbidden by religious or cultural rules. Vegans and many vegetarians choose not to eat foods containing gelatin made from animals.
One - two the most common vegetarian alternatives to gelatin . .
Use agar agar (kanten). Agar agar is a traditional substitute for gelatin in many recipes and basically it substitutes at a ratio of an equal amount of agar agar for gelatin when substituting.
Use arrowroot. Arrowroot is a starch from the roots of a tropical herb. It is good for thickening an acidic liquid. It is also good for thickening jellies/gelled substances; indeed, the Victorians used to make an arrowroot jelly.
Then for all those are comfortable eating Jelly made from gelatin?
Jelly is one of the quickest and easiest desserts to make.
Jelly is an easy dessert that can be enjoyed on its own, in a fruit salad, cake or pudding.
All u have to do is Mixing, Setting and Tipping & storing.
Use 1 cup boiling water to 5 Tsp of jelly, known as gelatine.
Avoid adding fresh pineapple, kiwi fruit rather add cooked or canned fruits to the jelly liquid.
Do not use fresh fruits, as the enzymes in the fruit will prevent the gelatin from setting.
When preparing a layered jelly mould, chill each layer until it is slightly set but not firm, before adding the next layer of jelly to set.
Once set jelly can be kept in the fridge covered for up to 3 days.

BRINGING FORWARD MY VERY OWN RECIPE 4 THE SUMMERS..
JELLY WITH FRUITS
Ingredients
Need Strawberry flavor jelly & Mint flavor jelly (not fully set )
Very small cut fruits like Apple, Pineapple, Banana, Kiwi, Grapes, any other seasonal fruits available.
Method
Prepare both the jelly as per packet instructions.
Do not let the jelly set ( fully).
Mix the cut fruits with honey or any juice.
Set first the strawberry layer n then put in the fridge for 5 min.
Set the 2nd layer of fruits, and the 3rd layer will be mint jelly,
again put in to fridge for 5 min.
The last layer is again of strawberry jelly.
Keep in fridge until served.

A Chocolate Truffle is a . .

A Chocolate Truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds or coconut), usually in a spherical, conical, or curved shape. 
The word Ganache means ... 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 chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.
An easy to make Chocolate truffle.
Start with chopping the chocolate and put into a large bowl.
Put cream and butter into a thick bottom saucepan and heat gently until the butter melts and the cream starts to simmer.
Then take off the heat and pour over the chocolate.
Stir the chocolate and cream together until looks a smooth mixture. Add any flavorings to the truffle mix at this point.

Molecular gastronomy is a . .

Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur while cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cooking is one application of molecular gastronomy; it means cooking with modern tools. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.
The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This.
The term molecular gastronomy was originally intended to refer only to the scientific investigation of cooking, though it has been adopted by a number of people and applied to cooking itself or to describe a style of cuisine.
In the late 1990s and early 2000s, the term started to be used to describe a new style of cooking in which some chefs began to explore new possibilities in the kitchen by embracing science, research, technological advances in equipment and various natural gums by the commercial food processing industry. It has since been used to describe the food and cooking of a number of famous chefs, though many of them do not accept the term as a description of their style of cooking.

Why flavored carbonated beverages are called “soft drinks”?

Why flavored carbonated beverages are called “soft drinks”?
Do you know?
A soft drink (also called soda, pop, coke soda pop, fizzy drink, seltzer, mineral, lolly water[citation needed] or carbonated beverage) is a beverage that typically contains carbonated water, a sweetener and a flavoring.
Soft drinks are called "soft" in contrast to "hard drinks" (alcoholic beverages).

Why have Barley?

Why have Barley?
Barley is a wonderfully versatile cereal grain with a rich nut
like flavor and an appealing chewy, pasta-like consistency.
When fermented, barley is used as an ingredient in beer and other alcoholic beverages. 
Do u know . . . Adding some whole grain barley to a hot pot of soup will improve your health along with the flavor.
Then why not allow let barley give your intestinal health a boost.
Barley's dietary fiber provides food for the "friendly" bacteria in the large intestine. 
It also lowers cholesterol.
REMEMBER . . .
BARLEY CONTROLS BLOOD SUGAR BETTER.
&
LOWERS GLUCOSE LEVELS.
LOWERS GLYCEMIC INDEX.
BARLEY REDUCES BLOOD PRESSURE.
In foods, barley is used as a source of vitamins, carbohydrates, proteins, and fatty oils. Barley contains the same cholesterol-fighting soluble fiber, beta-glucan, found in oat bran and dry beans. 
As barley cooks, the starch in it swells and absorbs water, making it soft and bulky. This makes it the perfect thickener for soups, stews, and traditional Scotch broth soup. Barley can be successfully substituted for rice in almost any recipe.

Few Knife secrets

Few Knife secrets 
The knife is the most essential kitchen gadget.
It is important to be comfortable with your knife as you work. 
Knife skills are one of the most important parts of the culinary arts.
The chef's knife is probably a cook's most important tool. 
A good knife helps improve the quality of the food you cook by ensuring uniform cooking times and making it look nicer. 
It is important to keep knives clean and sharp, and learning how to properly cut foods can prevent accidents.
Avoid leaving knives to soak in the sink.
Distraction is a common cause of cuts when working with a knife in the kitchen.
Try and cut on a wooden cutting board.
Since you don't want to cut yourself while you're chopping, holding the food properly is important, too. It's best to curl your fingers under toward the palm of your hand to keep a grip on the food and avoid cutting your fingertips. As you chop, move your fingers back slightly with each cut.

Tender Coconut water could also be called as 'The Fluid of Life'.

Tender Coconut water could also be called as 'The Fluid of Life'.
“He who plants a coconut tree plants food and drink, vessels and clothing, a home for himself and a heritage for his children”.
South Seas saying.
Always known as The Jewel of the Tropics, the coconut palm (Cocos Nucifera) is one of the ten most useful plants in the world.
It is a powerhouse of nutrients and is an excellent source of vitamins, minerals, antioxidants, amino acids, enzymes, carbohydrates and other health enhancing growth hormones.
In India, Kerala, is known as “The Land of the Coconut Palm” .
Coconut water is the juice found in young, green coconuts.
Coconut water has a high potassium content and contains antioxidants. Coconut water can re hydrate the body.
Its gel like meat (kernel) inside the young tender coconuts is very sweet and delicious.

http://www.zeekhanakhazana.com/recipes/abe-hayat.html
Who has ever had 'Ab E Hayat Soup'?

Ab E Hayat Soup

Ab E Hayat Soup
Ingredients
2 Cups Fresh Tender Coconut water,
2 Tbsp Fresh Tender Coconut Meat cut in small
pieces,
Saute
1 Tsp Oil,
2 Cloves,
1 Cardamom,
2 Cloves of Garlic grated,
1\2 Tsp Ginger grated,
1 Tbsp Onion cut in small pieces,
1 Carrot cut in small pieces,
1 Tsp Fine Flour| Maida,
1 - 2 Pinch of sugar,
Salt and pepper powder to taste.
Method
Put a pan to heat add oil add cardamom, cloves, garlic, and ginger, stir.
Also add onion, fine flour, stir again on low flame.
After stirring for few seconds add tender coconut water.
[ Remove cloves and cardamom and discard].
Now add the cut pieces of carrot allow to boil.
Reduce the flame, it's time to add cut pieces of
tender coconut meat, salt, pepper and sugar.
Garnish with fresh coriander and serve hot.