INFO.

Tomato paste is a thick paste that is made by cooking tomatoes until reduces n the moisture evaporates then straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate.
In contrast, tomato purée which consists of tomatoes that have been boiled briefly and strained, is a liquid with a consistency between crushed tomatoes and tomato paste.
Also tomato onion masala is used as the base for a number of north Indian dishes. Onions are fried in oil and then tomatoes and spices are added and cooked down until the oil separates out.
Gravy is best eaten fresh, but it can be refrigerated.
A Mongolian or Chinese Hot Pot, Firepot, Fire Pot, or Chinese Fondue Pot, it is
a large communal cooking and serving pot and the forerunner of our modern meat fondue pots.
Hot pot less commonly known as Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg
dumplings, and seafood. Vegetables, fish and meat should be fresh. The cooked food is usually eaten with a dipping sauce.
In many areas, hot pot meals are often eaten in the winter.
The Chinese hot pot has a history of more than 1,000 years.
Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, propane or butane gas, or induction cooker versions.

Rose petals Ice Cream

Rose petals Ice Cream
INGREDIENTS
200 - 250 Ml Vanilla flavor ready made ice cream
It should be kept out from the freezer at room temperature so that it softens n becomes easy to mix.
Also add ..
1 Tbsp Gulkand,
1 Tbsp Rose syrup,
1 Tbsp Rose petals washed n cut into thin slices,
lastly add 2 - 3 Tbsp Curd| Yogurt drained in a strainer
for 10 minutes at least.
Mix the ice cream, curd, gulkand, rose syrup n petals.
Keep in an air tight container with a lid in the freezer
section to set.
When to serve drizzle some drops of rose syrup.

There’s nothing like eating your own home grown veggies, what say ..

There’s nothing like eating your own home grown veggies, what say ..
7 Onions are one of the easiest vegetables to propagate. Just cut off the root end of your onion, leaving a ½ inch of onion on the roots.
8 When planted, sweet potato will produce eye-shoots much like a potato. Bury all or part of a sweet potato under a thin layer of soil in a moist sunny location. New shoots will start to appearthrough the soil in a week or so..
9 Plant your pineapple crown in a warm and well drained environment. To re-grow pineapples, you need to remove the green leafy piece at the top and ensure that no fruit remains attached.
10 Cut the top off your carrot, leaving about an inch of vegetable at the root. Stick toothpicks into the sides of the carrot stump and balance it in a glass or jar. Fill the glass with water so that the level reaches the bottom of the cutting. Leave the glass in filtered, not direct, sunlight and ensure water is topped up to keep the bottom of your cutting wet. You’ll see roots sprout in a few days, and you can transplant your ‘pet’ carrot into soil after a week or so.
11 Do not throw avocado seed but rather why not use it to grow your own avocado plant. So take the seed and wash in the sink, with your cleaned seed stick in three or four toothpicks and suspend it above a glass of water. Then it will take 2 to 6 weeks until the roots and a stem begin to sprout. When the roots are thick and the stem has re-leafed take out the toothpicks and place the plant into a rich humus soil.

JUST REGROW VEGGIES AT HOME ..

JUST REGROW VEGGIES AT HOME ..
1 Leeks, Scallions, Spring Onions and Fennel You can either use the white root end of a vegetable that you have already cut, or buy a handful of new vegetables to use specifically for growing.
Simply place the white root end in a glass jar with a little water, and leave it in a sunny position. I keep mine in the kitchen window. The green leafy part of the plant will continue to shoot. When it’s time to cook, just snip off what you need from the green growth
and leave the white root end in water to keep growing. Freshen up the water each week or so, and you’ll never have to buy them again.
2 Also Lemongrass grows just like any other grass. To propagate it, place the root end after you’ve cut the rest off n put in a glass jar with a little water, and leave it in a sunny position.
3 Similar to leeks, these vegetables like Celery, Bok Choi, Romaine Lettuce & Cabbage will re-grow from the white root end.
4 Ginger is very easy to re-grow. Simply plant a piece of ginger rhizome in a pot having soil with the newest n smallest buds facing upward. Ginger enjoys filtered, not direct, sunlight in a warm moist environment.
5 Pick a potato that has robust eyes, you can re-grow potatoes from any old potato that has ‘eyes’ growing on it.
6 You can re-grow a plant from just a single clove i.e just plant it, root-end down, in a warm position with plenty of direct sunlight. The garlic will root itself and produce new shoots.

Shakshuka is ...

Shakshuka, an Israeli dish of eggs poached in a spicy tomato sauce. Shakshouka also called shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin. It is believed to have a Tunisian origin.
Shakshouka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews.

A Swiss roll or jelly roll

A Swiss roll or jelly roll (or cream roll when so filled) is a type of sponge cake roll. A thin cake layer is made of flour, eggs, and sugar and baked in a very shallow rectangular baking tray, called a sheet pan. The cake is removed from the pan and spread with jam or butter cream, rolled up, and served in round cross-sectional slices. In India Swiss rolls are called "jam rolls". Tiny village Kanjirapally in the south Indian state of Kerala is the best known place for jam rolls.
Swiss roll is made by rolling a thin sheet of sponge cake spread with jam into a log shape. Usually served in slices, the result is a spiral of cake layered with jam. Variations can include whipped cream fillings, sometimes mixed with chopped fresh or dried fruit; the sponge itself can also be flavoued with ingredients such as chocolate. The French Bûche de Noël, a Swiss roll covered in rich chocolate frosting and made to resemble a tree log, is served at Christmas.

Making crisp Dosas .. TIPS .. TIPS ... TIPS....

Making crisp Dosas ..
TIPS .. TIPS ... TIPS....
1 Ingredients should be to the right proportion.
So to make the dosas crispier, you could use 3:1 proportion of rice and dal.
Also the secret to a crisp, golden dosa is adding of few spoons of poha/flattened rice while grinding the batter.
2 The dosa batter should be fermented for the right hours.. Allow the mixture to ferment for about 6 to 7 hours.
3 The thicker the batter more crisp the dosas will be..
4 When making dosas spread oil evenly on the dosa tava using a sliced onion as it works as a non stick medium.