LOADS OF TIPS... TIPS...

TIP:  TRY TO EAT TWO VEGETABLES AND ONE FRUIT IN EACH MEAL.

TIP:  TRY AND AVOID THE COFFEE, COLAS AND SODAS INSTEAD OPT FOR FRESH JUICES.

 

TIP:  HAVE SOUPS AND SALADS AS THEY ARE HEALTHY AND FILLING.

TIP:  BUY FIRM, DARK GREEN COLOR, HEAVY WATERMELON WITHOUT CRACKS AND SPOTS.

TIP:  EAT AND CHEW FOOD PROPERLY SO THAT THE BRAIN CAN GIVE THE SIGNAL OF BEING “FULL”.

TIP:  EAT GREEN VEGETABLES IN MEALS AS THEY HAVE DISEASE REDUCING BENEFITS.

TIP:  GET A SWEETER PINEAPPLE BY TURNING IT UPSIDE DOWN OVERNIGHT.

TIP :  IF ANTS ARE BOTHERING U , KEEP A PIECE OF CUCUMBER PEEL.

TIP :  SPRINKLE COLD WATER ON BOILED POTATOES, THE SKIN WILL PEEL OFF EASILY.

TIP :  AVOID THE SMELL OF CABBAGE WHILE COOKING BY PUTTING A PIECE OF BREAD IN IT.

BLEND OF SPICES WITH VARIOUS FOOD STUFFS..

Cilantro/Coriander (fresh coriander) is generally described as being waxy, citrus and soapy in nature. The flavor of the leaf is distinctive, and quite different from that of the coriander seed.
Cumin: An important ingredient in garam masala and curry powder, used both as powder and seeds.
Turmeric  is a powerful yellow-orange coloring agent in  foods,  such as pickles,  chutneys,  rice dishes, lentil, and vegetable dishes.
Indian cuisine makes use of both fresh chiles , whole, powdered, or made into a paste and dried chillies.
Cloves are an important ingredient in the spice blends and  are used in Garam masala, Biryanis, and Pickles.
Tamarind used as  concentrated tamarind pulp  to get a  sour flavor to chutneys and curries.
Limes are an acceptable substitute.
Coconuts  it's  milk and oil from coconuts are important Indian cooking where it is popular in curries.
Garlic, ginger, and green chilly are  important  in Indian cuisine, sauted in oil or ghee as a first step in many recipes.
Asafoetida powder is strong in smell. It is used mainly for pickles and  daily cooking.
Asafoetida, along with cumin and red chilly  powder are used  to temper all our dals (pulses) on a daily basis.
Indian food is so rich with spices like fennel seeds, poppy seeds, bay leaves, black mustard seeds, kalonji, saffron, and asafoetida.

WHAT IS A ' CANAPE ' .....

A canape may also be referred to as finger food, although not all finger foods are canapes. 

Serve canapes with a topping and sauces of one's own choice.
When the filling in the canapes is healthy, it becomes a good ' snack ' item.

A canape  is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.

It is often served during cocktail hours, it is often desired that a canape  be either salty or spicy.

A canape  may also be referred to as finger food, although not all finger foods are canapes.

A Canape  consists of a base , a spread or a filling as a main item, and a garnish.

Canapes are not  too big. They should be easily eaten in two polite mouthfuls.

The idea of a canape is basically a small bite sized snack which can be picked up with the fingers and eaten with usually one bite. The most quick   and one of the easiest canapes to make by slicing a small French baguette into rounds and  baking it with a  drizzle of olive oil and season with salt and pepper.

  Put to bake in a hot oven until crisp and golden brown, set aside. Make a  topping of  finely diced

 tomato, garlic and onion and mix together with a drizzle of olive oil, salt and pepper and chopped basil.   Serve with  a teaspoon of the mixture on the baked  baguette crouton, and lastly  top with mozzarella cheese .

Another interesting filling for canapes could made as follows..

Put a pan to heat add oil or butter, add finely cut onion, garlic, stir now add cut mushroom pieces.

Also add salt, pepper powder, grated cheese and some cream.

Cook until the mushrooms are soft, use this as a ' filling ' for the canapes.

A ' Bread Pinwheel Canapes '   also sounds very interesting . Make these by  cutting  the sides of

bread slices. Mix small pieces of olives, milk, cream cheese, salt and pepper powder.

Wet a kitchen napkin, place bread slices over lapping each other. Lightly roll the bread slices.

Spread the cream plus olives mixture, now make a cylindrical 'roll' and put in fridge .

Remove the kitchen napkin, cut round pieces and serve.

Modern canapes could be  a cracker, a small pancake or pastry as the base.

The canapes, munchies, tapas, whatever you prefer to call bite-sized morsels.

These are also a great way to keep guests happy always.

When hosting a party ,  it’s best to have a variety of canapes  with drinks, which all are going to enjoy.

 

Masala Triangles..

Masala Triangles
INGS
6 Pieces of Papad, cut,
2 tbsp Onion (finely chopped),
2 tbsp Tomato (finely chopped),
1 tsp Coriander Leaves

(finely chopped),
Lemon Juice few drops,
Few cut pieces of Green Chilly,
Chilly Powder, Chaat masala and Salt to taste.
METHOD
Cut from a big round 

( urad punjabi masala )
triangles, using a scissor.
Put oil to heat and fry these 

and put on paper kitchen napkin.
Now mix all the ingredients in a bowl, except the fried papad triangles.
Arrange all fried papad triangles

and spread the mixture on each. Serve with a garnish of coriander
leaves.

VINEGAR IN INDIAN COOKING...Garima Aggarwal this inf. is very enriching. Can we discuss some indian dishes in which vinegar can be used..

Vinegar (Sirka) is also used to ground spices, helping to release their delicate flavors.
Sirka is also used is a substitute of yogurt 
and other acid preparations used as marinade.
In India vinegar is used to give the special acid flavor that characterizes oriental cuisine.  
Vinegar is also a food preservative and 
flavoring agent for pickles, dressings.
It is a "wet masala", where  vinegar is 
used in exchange with oil, and as ingredient 
of dishes
like fish, mutton, chicken, and many other.
Vinegar's acidity makes it a natural wonder
in one's  kitchen.  Meat tenderizer: Vinegar's acid helps break down muscle fibers in tough meats. Make a mixture of half vinegar and half broth, and soak tough meat in this solution for up to two hours. (Because of vinegar's ability 
to tenderize, never leave fish in a marinade 
that contains vinegar for longer than 20 minutes; otherwise the fish might get mushy.)  
Fish poacher: When poaching fish, put a tablespoon of vinegar in the poaching water
to keep the fish from falling apart. 
Vinegar helps the protein in the fish coagulate, and mushiness isn't a problem because fish is usually poached for less than 20 minutes.
Put a tablespoon of vinegar in the water 
when boiling eggs.
When a recipe calls for buttermilk and you 
have none, substitute plain milk and add a 
little vinegar. Use one tablespoon of vinegar 
per cup  of milk.
Cover peeled potatoes with water and a tablespoon or two of vinegar to keep them
from browning.
Use vinegar to make pickles or to can 
vegetables to preserve their  freshness.

Different parts of India, use various souring agents. Dahi in the North, tamarind in the South, kudumpalli (fish tamarind) on the Malabar coast, kokum in Maharashtra, lime, vinegar, amchur
(dried green mango), anardana (dried pomegranate seeds) and others are all vital elements in the structure of Indian cooking.
The souring agent gives the foods the  acid 
kick that brings it to life.
India though has remained relatively immune
to the value of vinegar, despite our taste for sourness and no lack of liquids that could be made into it. This may stems from our complex attitude towards alcohol, with vinegar deriving residual guilt though not alcoholic itself.
Vinegars are used in cooking and baking; for making salad dressings, to transform milk into
a buttermilk substitute, and in marinades.

little information..

Canapé

Are small, decorative pieces of bread (toasted  or untoasted) that are topped with a savory garnish such as anchovy, cheese or some type of spread. Crackers or pastry may also be used as a base. Canapés may be simple or elaborate, hot or cold. They're usually served as an appetizer.

Crème fraîche is perhaps one of the most beguiling. Traditionally made from unpasteurized cream that's left to ferment naturally, crème fraîche

 

TIP 4 THE DAY : Along with Cheese, use these herbs n spices.
Basil, Caraway, Celery seed, Chili, Chives, Coriander, Cumin, Dill, Garlic,
Lemon peel, Mint, Mustard, Nutmeg, Paprika, Parsley, Pepper, Sage, and,Thyme.

 

VINEGAR , IT'S ROLE IN COOKING..

VINEGAR
Vinegar is an essential ingredient in the kitchen and a highly versatile flavoring. Also used as a
means of preserving foods.
Vinegar in any kitchen is a versatile, tasty and healthy ingredient that has endless culinary uses.
Vinegar is commonly used in sauces and salad dressings  and it can be used as a preservative for vegetables and fruits.
It is also one of the principal ingredients in pickles and chutneys.
When deciding which vinegar to use in a dish, always choose the most appropriate flavor.
There are different types of vinegar.
Sherry vinegar, with its deep caramel color and well-rounded mellow flavor.
Balsamic Vinegar it is named for the Italian word for "balm" referring to the smooth, mellow
character of this unique vinegar. Balsamic vinegar is made from unfermented grape juice that is aged in wooden casks.
Cane vinegars are made from fermented cane sap.
Cider vinegar, it has a strong, sharp flavor and so should only be used where it complements
the other ingredients.
Malt vinegar made from malted Barley, this type is most often used as a pickling vinegar for
onions and other vegetables.
Malt vinegar has too strong a flavor for use in salad dressings, but is the perfect condiment 
for fish and chips.
Spirit Vinegar , the strongest of all vinegars,
this is used almost exclusively for pickling.
Rice Vinegar is made from soured and fermented rice wines.
Flavoured Vinegars have been added to vinegar since antiquity, including fruits and berries,
garlic, herbs and spices, and honey.
TIP :  Adding 1 tablespoon of vinegar for every
2 1/2 cups of flour will help bread to rise.
Onion odors disappear from your hands by rubbing with white vinegar.
VINEGAR can be a great buttermilk substitute also.
When cooking fruit on heat then  add a spoonful of vinegar to improve the flavor.
Because of its nutrients and acidic nature, vinegar is used to tenderize meats and vegetables, to inhibit the growth of bacteria, 
to make beans less gas producing and to bring out the flavors in many food.
For those wishing to reduce the amount table salt in their diet. Try using vinegar, then the
food without table salt does not have to be dull and bland!