Aloo Pyaaz ki sabzi with Pooris
INGREDIENTS
4 - 5 Potatoes boiled, peeled and broken into pieces,
1 Onion large size sliced.
1\4 Tsp Turmeric powder,
1 Tsp Red chilly powder [ opt ],
4 Tbsp Water,
Salt to taste.
FOR THE TEMPERING...
1/8 Tsp Mustard seeds,
1 Tbsp Oil,
1 Tbsp Urad dal [ raw ],
5-6 Curry leaves.
Method
Put a pan to heat add oil n rest of tempering ingredients.
Now add sliced onions and saute until look soft.
Also add boiled n broken into pieces of potatoes.
Sprinkle some water also.
Add salt, turmeric powder n red chilly powder.
Serve with lovely pooris this aloo subzi | bhaji...
Make the lovely pooris
Poori/Puri
In the Wheat flour add salt,a pinch of sugar,ghee and mix well.
Use water to knead a nice dough.
Put oil to heat.
Make small lemon sized balls and make small sized pooris.
Drop the poori and allow it to puff up then flip the side.
Do until golden brown.
Tip A pinch of sugar will give a nice golden color to the pooris.

What is Coconut Sugar and How is it Made?

What is Coconut Sugar and How is it Made?

Coconut sugar is also called Coconut Palm Sugar.

It is a natural sugar made from sap, which is the sugary circulating fluid of the coconut plant. It is often confused with Palm Sugar, which is similar but made from a different type of palm tree.
As the harmful effects of sugar and high fructose corn syrup become increasingly more evident, people are turning to natural alternatives.
A sweetener that has become very popular in the past few years is coconut sugar.
This sugar is derived from the coconut palm tree and is touted as being more nutritious and lower on the glycemic index than sugar.
Coconut sugar has been used as a traditional sweetener for thousands of years in the South and South-East Asian regions where the coconut palm is in abundant supply.
Coconut sugar comes in crystal or granule form, block or liquid.
Coconut sugar is subtly sweet almost like brown sugar but with a slight hint of caramel.

Dal Pakwan is

Dal Pakwan is made with Channa Dal and pakwan is a cripsy puri made with maida. 
It happens to be an extremely popular Sunday breakfast delicacy in Sindhi homes. Chana dal 
served with crispy pakwans.
Actually the crisp flavored puris known as Pakwan are served with spicy dal topped with a drizzle
of tamarind chutney, green chutney and sliced onions on top..
http://www.uma-culinaryworld.com/2012/03/sindhi-dal-pakwan.html
http://www.minalspiceworld.com/2014/03/dal-pakwan.html
http://sindhirasoi.com/2008/10/dal-pakwan-the-most-famous-sindhi-breakfast/

Have u heard of this?

Have u heard of this?
Vishwamitra Khichadi?
Catch it here. .
http://www.marathimirchi.com/marathi/details.php?image_id=8382

Hawaiian sea salt . . . Alae salt,

The term Hawaiian sea salt describes both a style of salt and the land where the salt is made.
Alae salt, sometimes referred to as Hawaiian salt, is an unrefined sea salt that has been mixed with a red alae volcanic clay. It get its pink and brownish color from the particles of volcanic red clay.
It is part of Native Hawaiian cuisine and is used to season dishes such as kalua, poke (food), and pipikaula (Hawaiian jerky). It was also used to cleanse, purify and bless tools, canoes, homes and temples. Native Hawaiians held alaea clay to be sacred and combined it with salt for religious cleansing and healing practices.
The salt gets its pinkish-brown color from Hawaiian clay, called alae, which is rich in iron oxide.
Using Hawaiian red or black salt is a simple way to add a vibrant pop of color and crunch to your meals.
Both salts are perfect as a finishing touch for seafood, fruit salsas and tender pork.

Who would like to try this?

Who would like to try this?
The healing properties of the cinnamon and the honey. 
Maybe you did not know that these two magical ingredients can help you lose weight.
So try instead of starving.
This simple but magical drink which is tasty and so easy to make will speed up the metabolism and helps you to get rid of the excess weight.
Ingredients:
Two tablespoons of honey
One tablespoon of cinnamon
250 ml of water
Method
Boil the water and pour over the cinnamon. Cover the bowl and let it sit until it cools off, approximately to the temperature at which it is possible to drink it. Then add the honey (you should never put honey in hot water because the heat destroys the enzymes and other nutrients from the honey!).
Drink half of it before going to bed, and leave the other half in the fridge and drink it in the morning on empty stomach, but without heating it.

TIPS TIPS TIPS TIPS TIPS TIPS TIPS

TIPS TIPS TIPS TIPS TIPS TIPS TIPS
To make softer chapatis
Make a soft and smooth chapati dough and knead it very well.
Allow to rest for 15 to 20 minutes before rolling.
The kneading process helped the formation of gluten which will give softer chapatis. 
Also try to use warm water to knead dough.

Why eat Green chillies?

Why eat Green chillies?
Protection Against Cancer
Green chillies are rich sources of antioxidants and this makes them act like janitors of the body. They can protect the body against free radical damage giving you natural immunity to cancer and also slowing down the ageing process.

Did u know about this?
http://www.tarladalal.com/Til-Gur-ki-Roti-3017r

Harvest festivals of India

Harvest festivals of Indian states occurs at the time of main harvest of a the region and people.Major Harvest festivals in India are Makara Sankranti which is also known as Pongal, Uttarayana, Lohri, Poush Parbon and Bhogali Bihu.Makara Sankranti is one of the major Indian Harvest festival celebrated with different name falls in January.Makara Sankranti is known as Pongal, Uttarayana, Lohri,Khichdi, Shishur Saenkraat and Maagh Bihu, major kite festival also held at this day in Gujarat. Kumbh Mela 2013 will be the biggest attraction of Indian during the festival of Makara Sankranti, schedule to held in Allahabad at the confluence of the holiest Ganga and Yamuna rivers.

Holi in February – MarchThe festival of colors is celebrated between February and March months and known as Phagwah as well.Baisakhi or Vaisakhi is the major festival celebrated across the north region of India, especially in the Punjab state.Bihu is the national festival of Assam celebrate three time in the year, Maagh in January, Bohaag in April and Kaati in October. Rongali Bihu or Bohag Bihu is the major among the other and most popular Bihu festival celebrated as the Assamese New Year in mid April along with Spring season. Hareli is one of the major harvest festival of tribal Chhattisgarh state,celebrate during the holy month of Sawan or in the month of monsoon (July-August). Onam festival is the grand carnival of Kerala state, celebrated during the month of Chingam (August–September).Nuakhai also known as Nabanna is the Harvesting Festival of Orissa celebrated in the month of August–September. The festival of lights is also celebrated as Harvest Festival, as it occurs at the end of a cropping season or the last harvest of the year before winter.Kut festival is a major Post Harvest festival celebrate in the month of November by Kuki-Chin tribes. The annual festival is a leading festivals of Manipur state.The festival of Tokhu Emong is celebrate by the tribes of Lotha nagas in the first week of November. Tokhu Emong is a popular post harvest festivalenjoy with tribal folk dances and old folk songs and held for 9 days.Other harvest festival of the Indian states includes Navanna in West Bengal,Wangala in Meghalaya,Pawl Kut of Mizoram and most famous Garia Puja of Tripura.

The stickers that are on fruit?

PICTURE FOR REFERENCE PURPOSE ONLY
You probably haven't given them a second thought... 
What happens if your kids, or you yourself, eat the stickers that are on fruit?
Fruit stickers are edible! Should you peel them off? Yes. But, if you happen to eat one or two
it’s not a big deal. They’re actually made out of “edible paper” or other food grade materials.
The FDA explains fruit stickers are actually edible!
However, it is best to remove them before or while washing the fruit.
By FDA standards, the labels (called PLU labels) are supposed to be made with lead-free dyes 
and the glue used to adhere them to the fruit is required to be food grade (meaning safe to ingest). The labels are supposed to be removed before consumption but if
accidentally eaten, they are safe and won't harm you.

Dehydration is & Getting kids to eat healthy

Drying (dehydrating) food is one of the oldest and easiest methods of food preservation. Dehydration is the process of removing water or moisture from a food product. Removing moisture from foods makes them smaller and lighter.
Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions.
Many different foods can be prepared by dehydration.
Fruits change character completely when dried. The plum becomes a prune, the grape a raisin. Figs and dates are also transformed into new, different products that can either be eaten as they are or rehydrated. However, dehydrated fruit may be nutritionally inferior to its source. Dehydrated grapes have been shown to be depleted in antioxidants and B vitamins.
Home drying of vegetables, fruit and meat can be by sun-drying.
Industrial food dehydration is often accomplished by freeze-drying.
http://totalchaossurvival.com/tag/freeze-dried-vs-dehydrated-food/

Getting kids to eat healthy and be creative is easy with Fruity Faces is to promote healthy eating and creativity in children by encouraging to play with their food.
Also Edible Prints or Stickers photo and logo frosting sheets that you or your local bakery can easily apply to your cake, cookies, or cupcakes.
All Natural Edible Stickers
“Don’t play with your food!” Right mom?… Wrong! "Don't Play with your food!" Right Mom?....Not any more. Until recently, getting kids to adopt healthy eating habits has been easier said than done. My Fruity Faces brings you all natural Edible Stickers, which make eating fruits and veggies Fun, Exciting, and Engaging for your kids, and get your children to be a little "MORE BRAVE" when trying nre healthy snack foods like broccoli, tomato, squash etc...
http://www.myfruityfacesusa.com/Edible-Stickers-Edible-Food-Decals-Altadena-CA.html

Paneer Cheese Stuffed Koftas

Paneer Cheese Stuffed Koftas
INGREDIENTS
4 - 5 Tbsp Spinach (cut finely ),
1 Tbsp Cottage Cheese( grated) ,
1 Tbsp Cheese( grated) ,
8-10 Tbsp Bread Crumbs,
1 Potato boiled and mashed,
Salt and Pepper pd to taste,
1\2 Tsp Oil,
METHOD:
Put a pan to heat add oil, onion, stir for few seconds then add the cut spinach 
and salt , pepper pd to taste.
Mash the boiled potato add salt, half of the bread crumbs and the spinach.
Mix well, make 4 balls out of this.
Now take the grated cottage cheese and the cheese , add little pepper pd and
make small 4 balls out of this Place the small cheese balls inside the bigger potato balls,
roll well and coat with the bread crumbs, fry in hot oil.
Use these koftas in gravies of your choice.

Peru|Guava ki Sabzi.

Peru|Guava ki Sabzi.
A sweet and tangy dish, Peru|Guava ki Sabzi.
Ingredients
1\2 a Peru|Guava ripe, yellow in color without seeds
cut in small cubes
Tempering
1\4 Cup water
1 Tbsp Oil
1\8 Tsp Cumin seeds
1 Pinch of Hing|Asafoetida
1\4 Tsp Turmeric powder
1\2 Tsp Red chilly powder
1 Tsp Coriander powder
1 Pinch Garam masala
Few drops of lime juice
1 Tsp Sugar
Salt to taste.
Method
Cut half of the ripe guava without seeds in small cubes.
Put a kadai to heat add oil, add cumin, hing and together
add turmeric powder, red chilly powder and water.
Now add the cut pieces of guava, coriander powder, garam masala
and salt.
Cover and cook on low flame until the guava turns soft.
Finally add the sugar and drops of lime juice.

Teekhi| Tikhi Sev Ka Raita

Teekhi| Tikhi Sev Ka Raita
[ Teekhi Sev is fried vermicelli type made from gram flour 
blended with pungent spices.]
Churn or beat the curd until smooth in a bowl.
In the curd add all masalas like salt, sugar, pepper, red chilly powder
and cumin powder to one's taste.
Mix well and keep in fridge to chill.
At the time of serving add the tikhi sev and serve.

DAL WITH A TADKA

DAL WITH A TADKA 
INGREDIENTS: 
1 Cup Tur Dal, Pressure cooked
1 Onion chopped, opt
1 Tomato chopped,
1 Green Chilly chopped,
1 Whole Red Chilly,
2 Tbsp Garlic chopped, opt
A Piece Ginger chopped,
1\4 Tsp Garam masala,
1\4 Tsp Turmeric powder,
1 Tsp Coriander powder,
1\2 Tsp Mango Powder| Amchur pd
Tadka | Tempering
1 Tbsp Ghee
1\8 Tsp Cumin seeds,
1 Tsp Red Chilly powder,
A Pinch Asafoetida
1 Tbsp Ghee| Oil,
Salt to taste.
Method:
Soak Tur dal then pressure cook it until soft.
Boil the dal with salt, turmeric powder, coriander powder, 
amchur pd and garam masala.
After few minutes of boiling it, churn it.
Put a pan to heat, add ghee, cumin seeds, asafoetida, 
green chilly, garlic, whole red chilly, onion, stir.
Now add the cut tomato, 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
and lots of cut coriander leaves.

A HAPPY NEW YEAR TO ALL

Aloo Pyaaz ki sabzi with Pooris

Aloo Pyaaz ki sabzi with Pooris
INGREDIENTS
4 - 5 Potatoes boiled, peeled and broken into pieces,
1 Onion large size sliced.
1\4 Tsp Turmeric powder,
1 Tsp Red chilly powder [ opt ],
4 Tbsp Water,
Salt to taste.
FOR THE TEMPERING...
1/8 Tsp Mustard seeds,
1 Tbsp Oil,
1 Tbsp Urad dal [ raw ],
5-6 Curry leaves.
Method
Put a pan to heat add oil n rest of tempering ingredients.
Now add sliced onions and saute until look soft.
Also add boiled n broken into pieces of potatoes.
Sprinkle some water also.
Add salt, turmeric powder n red chilly powder.
Serve with lovely pooris this aloo subzi | bhaji...
Make the lovely pooris
Poori/Puri
In the Wheat flour add salt,a pinch of sugar,ghee and mix well.
Use water to knead a nice dough.
Put oil to heat.
Make small lemon sized balls and make small sized pooris.
Drop the poori and allow it to puff up then flip the side.
Do until golden brown.
Tip A pinch of sugar will give a nice golden color to the pooris.