Daily Cabbage Subzi

Daily Cabbage Subzi
Ingredients
1\4 piece Cabbage[ from the whole], cut in long pieces,
1\2 Carrot cut into half then pieces,
2-3 Tbsp Green peas,
1 Tbsp coriander leaves for garnish.
Tempering
1 Tbsp Oil,
1\8 Tsp Cumin seeds,
1 Pinch Asafoetida| Hing,
Other masalas..
1 Tsp Coriander powder,
1\2 Tsp Red Chilly powder,
1\4 Tsp Turmeric powder,
1\8 Tsp Garam masala,
1\8 Tsp Mango powder,
1 Pinch Sugar,
1\2 Tsp Ghee last for glace,
Salt to taste.
Method
Wash and cut the cabbage in thin long pieces.
Put a pan to heat add oil and rest of tempering as
mentioned.
Now add the cut cabbage, carrot and peas.
Stir also add salt and turmeric powder.
Also sprinkle some water and on low flame cover with
a lid with little water.
Cook until cabbage and carrots become soft.
Now add rest of the masalas and a drop of ghee.
Garnish with freshly cut coriander leaves.

ALL ABOUT BREAD DOUGH ..

ALL ABOUT BREAD DOUGH ..
If you’re using active dry yeast in your recipe then it will require to dissolve it in lukewarm water with a pinch of sugar.
When after 10 - 15 minutes it has bubbled up and becomes creamy
it means the yeast is alive.
If all the dough ingredients have been mixed together, it’s time to knead them that will help develop the dough’s gluten. Is a ratio of 60% flour to 40% liquid usually a good ratio for a bread dough? 
Now What’s gluten? 
Strands of protein which and when developed become very elastic. This elastic gluten is what allows bread dough to stretch as it rises.
Always remember when the dough rises it needs to be kept moist; or else, a skin forms on its surface, making it harder for it to rise. So best is a ' Plastic wrap'. Use a big size plastic bag. 
The best way to tell if the dough has risen enough is when it looks soft and bloated. Here soft means when you get your finger mark 
on the dough when lightly pressed.
If you want light, fluffy bread, the dough should rise until it is puffy. 
In that case let the dough double or more in volume. 
Is it better of make bread with wet dough or stiff dough? 
Gluten forms more easily in better hydrated dough. A stiff dough requires more kneading to form gluten. But a stiff dough is harder to knead. Lots of kneading is a must so be patient. If your dough is too stiff, it rises poorly, so softer is better. Then maybe soft dough tend to rise better. 
Best tips ever . . .
1 Breads if made from a cake or all-purpose flour generally have low gluten and protein contents, so your dough may rise and then collapse. Another reason for the dough to rise and then collapse is too high ratio of water to flour.
2 Salt is an essential ingredient for developing the gluten proteins that will give a smooth elastic dough, but too much will kill the yeast. So only add the required amount but add it to the flour, not the water, at the beginning.
3 Mix the dough well and leave it for 10 minutes before kneading. After kneading leave the dough until it has risen by a half. Then, after shaping, bake the loaf when it has risen by a half to two-thirds, not double. 
Proofing is the time that the shaped loaf spends just sitting and waiting for the oven. 
Oven spring is the sudden expansion of gasses within the pores of the loaf that occurs upon contact with the hot oven air.

What is Simple Syrup?

What is Simple Syrup? 
It is just sugar and water boiled together.
In cooking, a syrup or sirup is a thick liquid consisting primarily of 
a solution of sugar in water, containing a large amount of dissolved sugars.
A basic sugar and a simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. Generally, the ratio of sugar to water can range anywhere from 1:1 to 2:1. 
How thick you want the sugar syrup to be, a ratio of sugar
to water can range between 1:1 to 2:1.
Simple syrup is 1 part sugar to 1 part water.
Syrup can be used as a sweetener. However, since it gels readily when pectin 
is added, its primary culinary use is as a base for fruit sauces, toppings, and preserves.
Catch this interesting recipe ... Fruit salad
http://thepioneerwoman.com/cooking/2013/03/pretty-fruit-salad/

Healthy Mayo Sandwich

Healthy Mayo Sandwich
Ingredients
8 Bread Slices,
For the sandwich stuffing| spread blend in mixer jar.
3 Tbsp Mayonnaise garlic flavor,
3 Tbsp Paneer grated,
1 Tsp Tomato sauce,
1 Tsp Mustard sauce,
1 Tsp Chilly sauce,
1 Tsp Powdered Sugar.
Veggies for the sandwich.
4 Tbsp Cucumber, cut in very small pieces,
1 - 2 Spring Onion, cut in very small pieces,
4 Tbsp Carrot cut in very small pieces,
1 Tbsp Tomato, cut in small pieces,
2 Tbsp Capsicum cut in small pieces.
Method
Blend all the ' spread ' ingredients in a mixer jar until smooth.
Take it out in a bowl and add the very small cut veggies.
Also add coarsely ground pepper and salt to taste.
Apply butter on one side of a bread slice and spread
the sandwich spread, cover with another buttered slice of bread.
Cut in triangle shape and serve.

What Is a Fruit Salad?

What Is a Fruit Salad?
Fruit salad is a dish consisting of a range o of fruit, served in their own juices or syrup or in a different kind of sauce. The fruit salad can be served as a dessert or as an appetizers.
How Do You Make Fruit Salad Syrup?
Fruit salad can be made from any mixture of fruits.
Allow approximately 300ml of syrup to each 1 lb fruit. 
To make the syrup, heat the water and sugar until the sugar has dissolved; add the lemon juice. Boil steadily until the syrup is reduced by half. Prepare the fruit according to kind and pour the boiling syrups over it.
Fruit Compote?
Compote is a dish containing fruit salad or stewed fruit with syrup. It can be made of whole or pieces of fruit immersed in water with sugar. It is usually served as dessert in most countries but in Poland it is a traditional drink.

Why Brown Rice is better than White Rice

Why Brown Rice is better than White Rice
Want to lose weight and still eat rice? Just switch to brown rice instead of white. Apart from being more nutritious, it also has fat-burning properties.
What is brown rice? How is it different from white rice?
It is just normal rice but with all the nutrients still intact. The reason brown rice has many more nutrients than regular white rice is due to the fact that brown rice has only th...e outer layer, called the hull(husk), removed while white rice has been refined for convenience removing several nutritious layers—therefore losing all nutrients.
The next time you feel sluggish reach for brown rice. It has several health benefits:~
Brown rice has more than 80% of your daily value of manganese, which gives you energy from both carbohydrates and proteins.
Manganese also helps synthesize fatty acids, which keeps your nervous system in working order.
The fiber in brown rice produces the best health benefit of all – fat burning! In addition to requiring more energy to break it down, the fiber in brown rice helps satisfy your appetite and therefore decreases your chances of overeating. That is the equation for fat loss – eat less and burn more!
The fiber and selenium found in brown rice can also reduce your risk of many types of cancer, which is a health benefit we could all use. Finally, oils found in brown rice can help lower cholesterol, which according to research, we eat too much of already.

Appetizers are finger foods

Appetizers are finger foods served prior to a meal or between mealtimes. Or in other words it could also be a small dish of food or a drink taken before a meal or the main course of a meal to stimulate one's appetite.
Appetizers should be such that are enjoyed by all.
Also there should be warm and cold both type of appetizers.
It is appropriate for hosts to serve both hot and cold foods.
If there is an extended period between when guests arrive and when the meal is eaten (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait, by serving apéritifs before drinks or meals.
Did you know:
The Persians were the first ones to start the tradition of serving starters before meals over 2000 years ago. 
A simple plate of cheese and crackers, chopped vegetables (called crudités) served with dip, or sliced or small fruits can all be considered appetizers. Other popular options include canapés, finger sandwiches, crab cakes or crab puffs, small sausages that can be eaten in a bite or two, and any type of dumplings such as dim sum. The goal is to make the food easy to handle with just a napkin, and easy to eat in one to two bites.