'THE CRISPY CORN'...

ALL TIME FAVORITE,
'THE CRISPY CORN'...
NEED : 
CORN, SPRING ONION, GREEN CHILLIES, RED CHILLIES, PEPPER POWDER, 
VINEGAR SALT, CORN FLOUR, ONION, OIL TO FRY...
METHOD : 
ON THE CORN KERNELS SPRINKLE, 
CORN FLOUR.
PUT OIL TO HEAT.
FRY THE CORN UNTIL CRISP.
PUT A PAN TO HEAT, ADD OIL, PUT CUT GREEN AND RED CHILLIES. ALSO ADD SMALL CUT ONION, HALF QUANTITY OF SPRING ONION, SALT, PEPPER POWDER, VINEGAR AND ALL THE FRIED CORN, GARNISH WITH SPRING ONION AND SERVE..

Corn Tikki

Corn Tikki
Ingredients
1\2 Cup Sweet Corn boiled and coarsely ground,
1 Potato boiled and mashed well,
1 Onion cut finely,
1 Tbsp Coriander leaves cut finely,
1 Tsp Chilly n Ginger paste or 
1 Green Chilly cut and a small piece Ginger
grated,
1 Cup Bread crumbs to coat and
add 1 -2 Tbsp from this to the mixture,
Salt, Red Chilly powder, Chaat Masala,
Powdered Sugar, Lime juice and Pepper powder 
all to be added to one's taste.
Mix all ingredients well except all of the
bread crumbs.
Give the shape of tikkiis.
Use the remaining bread crumbs to coat each
of the tikkis.
Cook on a non stick tava using oil until golden brown.

FEW TERMS AND THEIR MEANING..

FEW TERMS AND THEIR MEANING..
Chiffonade means thin strips of leafy greens or herbs such as spinach or basil. 
The strips are the result of stacking the leaves together, one on top of the other, rolling the stack into a cylinder, and cutting the cylinder into thin strips. 
The strips are used as a garnish, as a bed for other ingredients, or as part of a salad. It is pronounced as shihf-uh-NAHD.
Cheesecloth is a cotton gauze like cloth used in cooking for straining liquids, enclosing spices and herbs to be immersed during the cooking process, and to bind ingredients together.

Butterscotch

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.
Today butterscotch is considered a flavor, much like caramel.
The butterscotch chips that are easily available in big cities can be used in many ways.
Have u tried using them with chocolate chips in cookies?
Also could melt them and use as a glaze for cakes.
Mix crushed roasted peanuts, also crush the butterscotch chips
add milk powder, little powdered sugar and give shapes and coat
these in melted chocolate. Set in the fridge for few minutes.
Give kids they will love it.
Try to melt the butterscotch chips and serve drizzled on cakes.

In Burmese cuisine, Khow suey

In Burmese cuisine, Khow suey is a noodle dish.
It is a one-dish soup meal made of noodles served with a delicately flavored coconut milk sauce. It is served with a variety of different condiments or toppings.
It is a full meal by itself.
A quick Khow suey gravy| sauce . . . 
For that start by heating oil and sauté the chopped onions, garlic, ginger, lemon grass, turmeric powder, coriander powder and cumin powder till the onions appear soft.
You will also need boiled veggies like baby corn, broccoli, carrot, french beans and cauliflower. One could add cut pieces of mushrooms, and tofu.
Make a paste of roasted chana dal powder (daliya dal ) with water.
Add the coconut milk, little sugar, salt, the chana dal paste and boiled vegetables.
Switch off the heat then add lime juice.
Serve this coconut gravy with boiled noodles and toppings of
chilly oil, cut spring onions, crushed roasted peanuts, boiled moong
sprouts, lime wedge, fried onions n garlic.
http://indianfood.about.com/od/chickendishes/r/khowsuey.htm
http://www.foodfood.com/recipes/khowsuey/

A flower to eat . .

A flower to eat . .
Zucchini flowers or courgette flowers are the flower of the zucchini/courgette plant.
The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw.
The flowers are also frequently stuffed and cooked being a family of stuffed vegetable dishes, These blossoms can be enjoyed without being cooked, as part of a salad or stuffed with cheese.
So bright yellow they almost look orange, zucchini flowers are nearly irresistible to shoppers.
http://www.foodnetwork.com/recipes/stuffed-zucchini-flowers-recipe0.html

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.

TIP TIP TIP

TIP TIP TIP 

When you boil Beetroot remember to add
little Salt, Sugar and Vinegar. They taste good.
Always buy firm, unwrinkled beetroots, as they will be the freshest.

Bird's eye chili, bird's chili or Thai chili is a chili pepper

Bird's eye chili, bird's chili or Thai chili is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Southeast Asia. 
Bird's eye chili can also be found in India, in Meghalaya and Kerala; it is used in traditional dishes of the Kerala cuisine.
This cultivar is also found in rural areas of Sri Lanka, where it is used as a substitute for green chilis. It is also a main ingredient in kochchi sambal, a salad made using freshly scraped coconut ground with bird's eye chilis and seasoned with salt and lime juice. It is used extensively in Thai, Lao, Khmer, Indonesian, and Vietnamese cuisine.
The bird's eye chili is small, but is quite hot.
All chilis found around the world today have their origins in Mexico, Central America, and South America.
In Vietnamese cuisine, these chilis are used in soups, salads, and stir-fried dishes. They are also put in fish sauce as a condiment or eaten raw.
In Thai cuisine, these chilis are highly valued for their fruity taste and extreme spiciness. They are extensively used in many Thai dishes, such as in Thai curries and in Thai salads, green as well as the ripe red chilis; or they can just be eaten raw on the side.

Aloo Mutter

Aloo Mutter

No onion or garlic.
2 - 3 Potatoes boiled,
1\4 Cup Green Peas blanched,
Grind together . . .
2 Tomatoes, blanched,
2 Green chilly,
A piece of Ginger,
3 Tbsp Curd,
5 Almonds, blanched,
5 Cashew nuts, blanched,
1 Tsp Red Chilly powder,
1 Tsp Coriander powder,
1\2 Tsp Turmeric powder,
1\2 Tsp Garam masala,
Other ingredients ...
1 Tsp sugar,
2 Tbsp Oil,
2 Tbsp Cream,
Salt to taste.
A tadka on top
1 Tsp Ghee,
1\4 Tsp red chilly powder.
Method
Boil the tomatoes, until it's skin tears.
Put almonds n cashew to blanch.
Also boil the green peas until soft.
Also cut green chilly, and ginger.
In a mixer jar put the tomatoes, almonds,
cashews, green chilly, ginger, curd, also add
all the masalas while grinding.
Put a pan to heat, add oil then add the paste.
Stir until leaves the sides of the pan.
Now add the cut pieces of boiled potatoes sugar, peas and salt.
Also add the cream, serve hot .
A tadka of ghee with 1\4 Tsp of red chilly powder
and a garnish of coriander leaves, also add long ginger juliennes.

Rosemary is a wonderful herb . ..

Rosemary is a wonderful herb . ..
Did you know that rosemary has been associated with memory enhancement since ancient times? 
In Shakespeare’s Hamlet, Ophelia says, “There’s rosemary, that’s for remembrance.” 
“How can an aroma enhance memory?” 
Rosemary is a herb which we normally use in the kitchen but it has also been used as herbal medicines even during the ancient times.
It has been called the herb of remembrance from the Elizabethan Era to the Early Romantic Period.
Recent studies have proven that indeed rosemary can enhance ones memory and this could be due to the eucalyptol found in the aroma of the herb.
Rosemary oil aroma enters the bloodstream and it travels to the brain and act on memory systems.

The kaffir lime . .

The kaffir lime . . 

Lime leaf, also known as 'kaffir lime leaf', is a key ingredient in Thai cooking as well as other Southeast-Asian cuisines.
The rind of the kaffir lime is commonly used in Lao and Thai curry paste, adding an aromatic, astringent flavor.
The zest of the fruit is also used in cooking.
The kaffir lime tree is native to Laos, Myanmar, Thailand and other parts of south Asia.
The Lime leaves can be added whole to Thai curries, soups, and stir-fries.
They can also be cut up into very thin slivers and added to spice pastes or used as a topping for many dishes.

A Tortillas Tip & Recipe

A Tortillas Tip . .
Do not substitute vegetable oil .

A TORTILLA RECIPE ..
1 Cup All purpose flour, 1\ 4 Tsp salt, 
1\ 2 Tsp Baking powder, 1 \2 Tbsp Oil,
1\4 or less cup Water.
In a mixing bowl put all ingredients.
Then add the water and mix until a dough forms.
Divide the dough into equal pieces and roll each ball into a thin, round tortilla.
On a non stick cook until golden dots appear.
Flip and continue cooking until golden on the other side.
Wish to make Quesadilla . . Using these homemade tortillas.
A quesadilla is a flour tortilla or a corn tortilla filled with a savoury mixture containing cheese, other ingredients, and/or vegetables, (often) then folded in half to form a half-moon shape. This dish originated in Mexico, and the name is derived from tortilla and the Spanish word for cheese queso.
A tortilla (in Mexico and central america only)is a type of thin flatbread, made from finely ground maize or wheat flour.

Marinara sauce is . .

Marinara sauce is an Italian tomato sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions.Its many variations can include the addition of capers, olives and spices. It is occasionally sweetened with a dash of red wine.
But do you know that the word 'Marinara' was derived from the Italian word for sailor, marinaro.

Baked Beans in Pav Barrels

Baked Beans in Pav Barrels

Ingredients
8 - 10 Pavs [ usually used in pav bhaji or vada pav,]
Butter to apply on all sides,
Grated Cheese to top the stuffed pavs.
1 Cup tinned Baked beans,
Few drops Tabasco sauce,
1 Tsp Tomato sauce,
1 Onion cut finely,
1 Tbsp Oil or Butter,
1 Tsp Garlic grated,
Few drops Tabasco sauce,
1 Tbsp Tomato sauce,
1 Tsp Sugar,
Salt and Pepper powder to taste.
Method
Put a pan to heat add the oil, grated garlic and cut onion.
Saute the onion for few seconds on low heat until soft. 
Also rest of ingredients leaving the pavs to serve.
To serve..
Cut the pavs from the top leaving the sides and
the base intact.
Put a non stick tava to heat.
Apply butter on all the sides of the pavs.
Do on the tava on all the sides until golden brown.
Put the stuffing in the hallow and top with cheese..
Now add the tinned baked beans, both the sauces,
sugar, salt and pepper powder.
Serve with toasted bread slices with light butter applied.

Barbecue Sauces

Barbecue Sauces come in all kinds of flavors, colors, and types.
There are many ways to divide up the world of barbecue sauces. Sauces can be sweet or hot. Sauces can be thin or thick.
The Tomato-based barbecue sauces are the most popular.
Most commercial sauces are actually pretty basic in composition. Tomato juice, sweeteners, thickeners, spices, seasonings, and of course smoke flavor. 
Commercial barbecue sauces have become a condiment like salsa or ketchup.
A real barbecue sauce is a flavor enhancer.
http://bbq.about.com/od/barbecuesaucerecipes/r/classic-bbq-rib-sauce.htm
The vinegar based barbecue sauce is the creation of traditional North Carolina barbecue.
Vinegar is the secret ingredient of Carolina Barbecue, particularly apple cider vinegar. These thin sauces can be used throughout the cooking process and aid in tenderizing of foods. Also, since vinegar is acidic it has the power to carry flavors deep into the meat. Try mixing up a sauce of cider vinegar with red pepper to make a hot, flavorful, yet simple barbecue sauce.
http://bbq.about.com/od/barbecuesaucerecipes/r/bl80411b.htm
In South Carolina, Mustard based barbecue sauces have had their origins in the 18th century when German immigrants brought this style of sauce from Europe and combined it with the indigenous pork barbecue. Mustard barbecue sauces have a tangy flavor.
http://bbq.about.com/od/barbecuesaucerecipes/r/bl80905a.htm
Every barbecue cook has his or her favorite sauce.
The great secret of sauces is finding what you like and what works for you.

Blue Fizz

Blue Fizz

Ingredients
1 Scoop Vanilla ice cream, per serving,
3 - 4 Tbsp Blue Syrup, a new flavor by
Mapro Lounge called ' Citrus Blue',
[ This syrup is of Sweet lime & Orange crush],
Top the glass with Lime or Lemon flavor soft drink.
In a tall glass at the base of the glass one scoop vanilla ice cream.
On it drizzle the blue syrup and top it with soft drink.
Adding ice is optional.

Why eat Vaal?

Why eat Vaal?
A fiber all star the Lima, Butter Beans are a very good source of cholesterol lowering fiber, as are most other legumes. In addition to it, the high fiber content prevents blood sugar levels from rising too rapidly after a meal.Vaal also known as Field beans, Lima beans, Dried vaal, Fava beans, and Butter beans.They are called 'butter beans' because of its starchy and buttery texture, and they have a delicate flavor.They come in various shapes and sizes, rangingfrom cream colored flat long beans, to broad hard beans and the off white oval shaped dal. This versatile ingredient is used commonly in Maharashtrian, Gujarathi and Parsi kitchens. 
Always soak it in warm water.

The ultimate goal is to bring a balance . . .

The ultimate goal is to bring a balance . . .
Everything, living or non-living, is either acidic or alkaline.
Do u know that all foods in nature contain both acid and alkaline forming elements according to the Conscious Living Center, so a balance is either achieved or thwarted as a direct result of the foods we choose to eat. Too many acid-forming foods can have their consequences on ones health.
Our blood’s pH level is pretty much determined by the food we eat.
Remember to eat Root vegetables, Cruciferous vegetables [Choose from broccoli, cabbage, cauliflower, Brussels sprouts].
Also eat Leafy greens in which spinach may be the best pick.
A true miracle food, garlic tops the chart for alkaline-forming food.
Even cayenne is among the most alkalizing foods.
Lemons may be the most alkalizing food of all. Also a natural disinfectant.
Alkaline foods take the least effort for the body to digest, also frees the body to do more important healing work.
Eating an alkaline diet is important because our blood pH level needs to stay between 7.35 and 7.45, which is slightly alkaline.
[ Blood pH is simply a measure of how acidic or alkaline the blood is.]
Eating an alkaline diet helps the blood pH level to stay in balance without much effort.
Just remember the age-old motherly advice to “eat your vegetables”.