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.