Leftover's Grilled Toast [ if anyone missed this.]

Leftover's Grilled Toast
Bread Slices with butter applied on one side.
Leftover's like Samosas, Kachoris, Tikkis or
Cutlets.
Few round slices of onions, cucumbers and 
tomatoes with salt and pepper powder sprinkled.
Optional sprinkle of chaat masala or any
sandwich masala of your choice.
Also apply green chutney and tomato sauce
on one side of the bread slices.
Assemble before putting in grill toaster.
Outer side butter on bread slices for grilling purpose.
On inner both the sides of bread apply green chutney
and tomato sauce.
Make pieces of what ever leftover like eg ..
samosa, arrange its pieces and on them 
arrange the onions, cucumbers and tomato slices.
Again grated cheese is optional.
Put in a grill toaster until golden brown.

Chocolate Center Gulab jamuns

Chocolate Center Gulab jamuns
Basically follow any gulab jamuns recipe with a
piece of chocolate in the center as stuffing..

FOR THE GULAB JAMUNS..
3 Cups of Dry Milk Powder ,
1 Cup Maida,
3 Pinches of Baking Soda,
1/2 Cup milk,
1/2 cup water,
Thick Cream 200 grams,
For center stuffing
Chocolate pieces. One small piece for each
Oil for Deep Frying.
FOR THE SUGAR SYRUP..
3 Cups Sugar,
3 Cups of Water,
Tip: use very low heat while frying.
METHOD :
Put a pan to heat add the sugar and water,
allow to boil until it thickens.
Also add crushed cardamom.
In a bowl mix flour ( maida ), milk powder, cream, baking powder, milk 
and using water make a dough. Use water to knead the dough, as much needed.
Make balls with out any cracks, remember to put
a chocolate piece in the center.
Put oil to heat and fry on slow flame until dark golden brown.
Put the gulab jamuns in sugar syrup.

Guava is often called “super-fruits.”

Guava is often called “super-fruits.”
In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple, whereas in other countries it is eaten with a pinch of salt and pepper, cayenne powder or a mix of spices (masala). It is known as the winter national fruit of Pakistan. In the Philippines, ripe guava is used in cooking sinigang. Guava is a popular snack in Taiwan, sold on many street corners and night markets during hot weather, accompanied by packets of dried plum powder mixed with sugar and salt 
for dipping. In east Asia, guava is commonly eaten with sweet and sour dried plum powder mixtures. Guava juice is popular in many countries. The fruit is also often prepared in fruit salads.
Because of its high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams, and marmalades and also for juices.
did u know . . .
Red guavas can be used as the base of salted products such as sauces, substituting for tomatoes, especially to minimize acidity.
A drink may be made from an infusion of guava fruits and leaves, which in Brazil is called chá-de-goiabeira, i.e., "tea" of guava tree leaves, considered medicinal.
Why eat this fruit ...
Guava is low in calories and fats but contain several vital vitamins, minerals, and antioxidants.
The fruit is very rich source of soluble dietary fiber.
Guava-fruit is an excellent source of antioxidant vitamin-C.
Vitamin C helps human body develop resistance against infections.
The fruit is a very good source of Vitamin-A & potassium.

Guava Cups

Guava Cups
Ingredients
2 Yellow soft ripe guavas cut into halves with all its
seeds scooped out from the center forming a ' cup ' space.
Now in the inner side sprinkle some salt n red chilly powder,
if wish 1 - 2 drops of lime juice.
Mix together as a stuffing
1\2 a Potato boiled cut in small pieces
2 Tbsp Pomegranate,
2 Tbsp Cucumber cut in small pieces,
4 - 5 Black grapes cut in round shape,
2 Tb Mixed Sprouts also included chola, chana and vatana.
1 Tbsp Green Chutney garlic flavor,
1 Tbsp Sweet chutney,
Salt, Red chilly powder, Pepper powder, Powder Sugar,
Chaat masala and few drops of lime juice all to one's taste.
Mix well.
Put this stuffing in the scooped portion of the guavas.
Sprinkle on top as garnish some sev| farsan| mixture.
Put in the fridge.
Serve this tasty n healthy dish.

Kimchi also spelled kimchee or gimchi, is a ...

Kimchi also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. 
It is often described as spicy and sour. In traditional preparation kimchi is often allowed to ferment underground in jars for months. There are hundreds of varieties 
of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient. 
[ Napa, or nappa cabbage is a type of Chinese cabbage.]
[do u know . . .
Nappa cabbage is widely used in China, Japan, and Korea.
Nappa cabbage is used as a sign of prosperity in China.]
Early kimchi was made of cabbage and beef stock only.
Kimchi is Korea's national dish.
Kimchi varieties are determined by the main vegetable ingredients and the mix of seasonings used to flavor the kimchi.
Different types of kimchi were traditionally made at different times of the year, based on when various vegetables were in season and also to take advantage of hot and cold seasons before the era of refrigeration.
South Koreans consume 40 pounds (18 kg) of kimchi per person annually, and many credit their nation's rapid economic growth in part to eating the dish.
Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories.
One serving also provides over 50% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and chilli peppers.
Kimchi can be made with white radishes, mustard greens, scalions, or cucumbers. Kimchi is known to
be a traditional side dish as it is almost always served along with other side dishes in most Korean family households and restaurants. Kimchi can be eaten alone or with white rice but it is also included in recipes of other traditional dishes, including porridge, soups, and rice cakes.

My Recipe for Chinese boiled Peanuts..

Have you made the boiled peanuts and they taste delicious, ' The Chinese Style'.?
Some Chinese restaurants serve the delicious boiled groundnuts 
as tidbits.
A Chinese Style boiled Peanuts are red-braise in soy sauce. 
The rest of the aromatics for a typical red braise are salt, sugar, cinnamon, cloves, star anise, and sometimes a dried chili or two.
My Recipe for Chinese boiled Peanuts.. 
Wash the groundnuts 1 cup and in 3 cups of water with salt 
and one to two pinch of sugar pressure cook until soft.
Drain all the water from the boiled peanuts.
Take in a bowl add the peanuts, 
3 - 4 Tbsp light soy sauce, 
1 Tsp Sugar powdered,
1 Tsp Red Chilly sauce,
1 Tsp Vinegar,
Few pinch of pepper powder,
1 Tsp Schezwan sauce,
Salt to taste.
Mix well.

Iceberg Lettuce with Corn n Waterchestnuts

Ingredients 
For The Stuffing to be served in Iceberg Lettuce leaves
2 tsp oil
1 tbsp finely chopped onions
1/2 tsp finely chopped green chillies opt
2 tbsp green bell pepper, seeded and diced
2 tbsp red bell pepper, seeded and diced
1/2 cup of each chopped and boiled Sweet Corn, Water chestnuts,
salt n pepper powder to taste.
The above stuffing when mixed in Chinese Garlic sauce served
in Iceberg lettuce wraps ..& with other Chinese sauces is just awesome.
Chinese Garlic sauce
1 tbsp oil
1/2 cup finely chopped onions
2 tsp chopped garlic
2 tsp chopped ginger
2 tbsp cornflour mixed in 2 cups of water or vegetable stock
a pinch of sugar and salt to taste.
"Lettuce is like conversation: It must be fresh and crisp, and so sparkling that you scarcely notice the bitter in it.”
C.D. Warner, 19th century.