Vagharela Mamara

Vagharela Mamara 
Spicy Puffed Rice also called ' kurmura '.
A very nice snack, crispy n crunchy.
Use to make the most tasty Bhel.
INGREDIENTS
4 Cups Puffed Rice (Mamara).
Always shake mamara in a sieve to remove any dust.
For the tempering . . .
1 1\2 Tsp Oil,
1 - 2 Pinch Mustard seeds,
1\4 Tsp Turmeric powder,
1\2 Tsp Red Chilly powder,
1\4 Tsp Sugar powdered, opt
Salt to taste.
Method
Put a big kadhai to heat add oil, mustard seeds and turmeric powder.
Quickly add the mamara and reduce the heat.
Keep stirring and mixing also add salt, red chilly powder and powdered sugar.
Stir until the mamara are crisp n crunchy.
Enjoy as a snack with some roasted peanuts or head to enjoy it as a Bhel with few other ingredients..

Who has eaten these Rumali Roti made crisp as Khakhara or khakra? Rumali Roti is

Who has eaten these Rumali Roti made crisp as Khakhara or khakra?
Rumali Roti is a thin flatbread popular in South Asia. 
The bread is usually made with a combination of whole and white wheat flours (atta and maida respectively) and best cooked on top of an inverted Indian griddle (kadhai).
Rumali roti is a type of bread that is made in Northern India. It is made from only a few simple ingredients, including flour, water and oil that are mixed and rolled into paper-thin sheets of dough. The dough is traditionally cooked on the bottom of a rounded cooking pan called a tawa. The bread is usually folded when served because the name translates literally into "handkerchief bread" and once was actually used in this way after a meal. The finished rumali roti can be served with different types of curry or alongside any meal during which it can be used to scoop up the food to be eaten.
Making rumali roti begins with forming the dough. This starts with deciding what type of flour to use. Traditionally, it is a combination of white flour and wheat flour. The dough can be made from just white flour, but it will have a lighter color and a denser, sweeter taste. Using only wheat flour can actually cause problems, because the lack of gluten can make the dough stiff so it does not roll out or cook easily.
Some oil is added to the flour, followed by water. The dough is kneaded until it is smooth and has a slight sheen to its surface, indicating all the ingredients are incorporated and the glutens in the dough have developed. It is then allowed to rest from 10 to 30 minutes, after which time the dough is broken into small balls.
Each of the balls will become a single sheet of rumali roti. They are rolled out on a floured surface until they are very thin, just slightly thicker than a sheet of paper. One method used to get the sheets as thin as possible is to toss the dough into the air, spinning it as it is released. As the dough spins in the air, the sheet is stretched thinner and thinner with each toss.
Once the sheets are complete, they need to be cooked. This was originally done on a wok-like pan that was turned upside down over a flame. Oil is brushed on the hot cooking surface and a sheet of rumali roti dough is placed on top. The cooking time is only a few seconds, and the bread is done when some air bubbles and slight browning have appeared.
Khakhara or khakra bread is a traditional Indian bread made in Gujarat. It may also be called rotli, and it is very similar to chapati, another common Indian flatbread. This simple flatbread is quite easy to make, and it is a popular accompaniment.

Alpino Ice Cream

Alpino Ice Cream
INGREDIENTS
2 Packets Alpino chocolate each containing 2 pieces,
500 ml Vanilla ice cream pack.
In a plastic container having a tight lid, line it with aluminium foil.
Cut vanilla ice cream length wise into half.
First place at the base of the box one layer of cut vanilla ice cream.
On it arrange the alpino chocolate balls.
On again the second cut layer of vanilla ice cream.
Close the foil and press gently.
Close the lid of the box and keep the ice cream in freezer section to set.
When to serve remove the foil cut into slices and serve..

Strained yogurt, yogurt cheese, labneh, or Greek yogurt is

Strained yogurt, yogurt cheese, labneh, or Greek yogurt is yogurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste. Like many yogurts, strained yogurt is often made from milk which has been enriched by boiling off some of the water content, and sometimes by adding extra butterfat and powdered milk.
Yogurt strained through muslin is a traditional food in the Levant, Eastern Mediterranean, Near East, and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. Dishes may be cooked or raw, and may be savoury or sweet. Due to the straining process to remove excess whey, even non-fat varieties are rich and creamy.
In western Europe and the US, strained yogurt has become increasingly popular because it is richer in texture than unstrained yogurt, and higher in protein.
Strained yogurt is used in Greek food mostly as the base for tzatziki dip and as a dessert, with honey, sour cherry syrup, or spoon sweets often served on top. 
A few savory Greek dishes use strained yogurt. In Greece, strained yogurt, like yogurt in general, is traditionally made from sheep's milk. More recently, cow's milk is often used, especially in industrial production.

WHAT IS . . .

WHAT IS . . .
1 Coconut milk is the liquid that comes from the grated meat of a coconut. The color and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is 
a very popular food ingredient used in Southeast Asia, especially in Thailand, Malaysia, Indonesia, Vietnam, Singapore, India and the Philippines.
2 Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm).Coconut water has a high potassium content and contains antioxidants.
Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the liquid and meat.
3 Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. Coconut cream is used as an ingredient in cooking, having a mild non-sweet taste.
Coconut milk is also a main ingredient of coconut cream.
Coconut cream can be made by simmering 1 part shredded coconut with 1 part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk.
Cream of coconut is coconut cream that has been sweetened for use in desserts and beverages like the Pina colada.
4 Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm. 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.
5 Organic coconut flour is a delicious, healthy alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, coconut flour is high in fiber and low in digestible carbohydrates.
The light coconut flavor allows coconut flour to blend seamlessly into sweet or savory baked goods.
Coconut Flour is ideal for baking. It has fewer digestible carbs than other flours, and it even has fewer digestible carbs than some vegetables! Coconut Flour is gluten-free.
http://nourishedkitchen.com/baking-with-coconut-flour/

CATCH THESE COCONUT RICE RECIPES . . .

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. As both the coconut and the rice-plant are indigenous in places all-around the world, coconut rice too is found in many cultures throughout the world.
In India, coconut rice is famous in the southern regions. It is made with coconut flakes (or grated or desiccated/dry coconut). One way to make this dish is to make the rice separately (preferably using a rice variety which is light and fluffy when cooked) and then mixing it with the coconut mixture (coconut flakes toasted in sesame/coconut oil and spiced with paprika, nuts, curry powder/leaves and other spices).
CATCH THESE COCONUT RICE RECIPES . . . FOLLOWING THE LINKS..
http://www.nithyasnalabagam.com/2013/02/coconut-rice.html

http://www.southindianfoods.in/south_indian_food_coconutrice.html

Buying tips for coconut..

Buying tips for coconut..
Always buy a good coconut which is a heavy one.
Shake it up and down a little. This is to see if there is water inside the coconut. 
If you do not hear anything at all, this means that the coconut is too ripe and it is likely that it will taste soapy.
Avoid any coconuts that are cracked.