Author: urvashi beniwal

Assamese Taste!!

Assam is a very important part of our India, Its famous for its culture, dresses, food etc. Here we are going to have a look at its food culture, Assamese cuisine is a style of cooking which is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation and those from the plains that provide fresh vegetables and abundance of fish from its many rivers and ponds, both of which are centered on the main ingredient – Rice. So here are some Assamese dishes which can give you a taste of Assam.

BOR MANIMUNI MAASOR JHOL-

Ingredients-

1. Bor manimuni (with roots):150 gm

2. Hot water – I normally use double the amount of curry I need.

3. Small fish: 200 gm any fish you like.

4. Salt and Turmeric – To your taste.

5. Mustard oil – To fry the fish and a little for the curry.

6. Fenugreek seeds: a pinch

7. Black pepper powder: 1/4 tsp

8. Garlic: 3/4 pods (crushed)

Recipe- Grind the bor manimuni greens root and all. Strain and keep the juice aside. If you are good with hands strain with hands by squeezing. My grand ma used to keep those lums tie them with a thread and drop in the curry, to be later taken out before serving.

Wash and clean fish and marinate with salt and turmeric. Fry them 80% in a wok and in mustard oil, keep aside.

In the remaining oil, add the fenugreek seeds to crackle. Add crushed garlic pods, salt, turmeric, manumuni extract and let it come to boil .Add the hot water and drop the fried fishes into the curry.

Let it simmer until the water is half in quantity. Just before turning off the fire, add the pepper powder. Serve with steamed hot rice.

ALOO KONIR DOM-

Ingredients-

4 eggs, 1 onion, chopped, 5 small potatoes, quartered, 2 tomatoes, sliced, 1 tblsp ginger-garlic paste, 1 whole red chili, 1 bay leaf , 2 cardamoms, 1 tsp cumin seeds, 1 inch stick of cinnamon, 3 cloves , 1 and 1/2 cumin powder, 1 tsp turmeric powder and a little extra for frying the eggs, 1 tsp garam masala powder, 1/2 tsp coriander powder.

Recipe- Boil the potatoes along with the eggs till done. Peel the potatoes and keep aside. Make small incisions on the eggs, lengthwise. Rub a little turmeric and salt on them, fry in a tblsp of oil till brown and keep aside. Be careful and keep a distance while doing this as the eggs may splutter at times. Heat 2-3 tblsp of oil in a pan. Add the cumin seeds, bay leaf, whole red chilli, cardamoms, cinnamon and cloves. When the seeds splutter and the oil begins to leave an aroma, add the onion and stir for a minute. Add the ginger-garlic paste and fry till the onions are translucent.

Add the tomatoes along with the cumin, turmeric and coriander powder, season with salt and cook over low heat till the tomatoes are mushy.

Mash one or two pieces of the potatoes to thicken the gravy. Add all the potatoes and stir for a couple of minutes till they are nicely coated in the mixture.

Add a glass of water and bring the gravy to a boil. The amount of water can be reduced if a thicker gravy is desired.

Now add the eggs and simmer for a minute. Add the garam masala powder and simmer for a further minute. Remove from heat and garnish with freshly chopped coriander. Serve hot with rice or chapatti.

LABRA-

Ingredients-

3 chopped butternut squash/pumpkin

2 chopped aubergine

1 chopped mooli ( Radish)

2 medium sized potatoes, chopped

A paste of 1 small onion (chopped), 4 cloves of garlic (chopped), 2 inches of ginger (chopped) and 1 whole red chili

2 tbsp mustard oil

1/2 tsp sugar

Salt to taste

3/4 tsp turmeric powder

1 tsp cumin powder

3/4 tsp garam masala powder

1 and 1/2 C water

For the tempering-

1 tsp paas puron

1 bay leaf

1 whole red chili, halved

Recipe-

Heat the oil in a pan and add the ingredients for tempering. When the seeds splutter, add the onion-ginger-garlic-chili paste. Keep stirring till the moisture evaporates and the mixture is lumpy.

Add the vegetables, mooli, potatoes, butternut squash and aubergine, in that order, stirring well after each addition till everything is nicely coated with the spices.. Add the sugar and season with salt.

Reduce the heat to low, cover and cook till the vegetables are done 3/4ths of the way, stirring every now and then.

Add the turmeric and cumin powders, stir well for about a minute and add the water. Bring to a boil over high heat. Reduce the heat to low, cover and cook till done, stirring every now and then. The aubergine should have lost its shape, the squash and potatoes very soft (no sharp edges) and the mooli slightly firm.

Add the garam masala powder.

Increase the heat and stirring continuously, reduce the gravy, but do not let it dry out completely.

Serve hot as a side dish with plain rice and dal.

November 21, 2014
Icecream treats, Healthy and Delicious!!

While ice cream isn’t typically eaten for its nutritional value, there are several health benefits associated with this frozen treat. Since ice cream is a dairy product like milk or yogurt, it contains some of the same vitamins and nutritional content. Summer is the best time for Ice creams. You can make extremely delicious Ice creams at your home by following the given procedures.

DULCE DE LECHE ICE CREAM-

Ingredients-

1 tablespoon butter

1 cup chopped pecans

2 tablespoons packed brown sugar

1 can (about 13.4 ounces) Dulce de leche

8 ounces fat-free whipped topping, defrosted

1 teaspoon vanilla

Recipe- Melt butter and brown sugar together in a small pan over low heat. Cook until butter is melted, then add the pecans. Cook over low heat for about 1 minute, stirring constantly. Remove from heat and place on a cookie sheet lined with parchment paper to cool.

Place Dulce de leche in a large bowl. Stir to break it up a little. Add vanilla and whipped topping and fold gently until almost combined (there will still be a few swirls of Dulce de leche showing). You don’t want to over-stir or it won’t set up in the freezer. Fold in pecans.

Place in an airtight container and freeze until semi-firm (it won’t be as firm as regular ice cream), at least 4 hours or overnight.

Try sprinkling it with a little sea or kosher salt before serving. It’s amazing!

COOL BRITANNIA COPYCAT ICE CREAM-

Ingredients-

2 cups heavy whipping cream, cold

1 cup of strawberries, chopped

4 shortbread finger cookies (i.e. Walkers)

1 cup semi-sweet chocolate chips

Granulated sugar

14 ounces sweetened condensed milk

Recipe- Melt chocolate chips in the microwave according to package directions. Dip shortbread fingers into chocolate until completely covered. Place on parchment paper lined baking sheet. Wait until chocolate is firm before moving on to next step (you may place the sheet in the fridge to quicken hardening).

Chop cookies into bite-sized pieces. Set aside.

Place chopped strawberries in a shallow bowl. Sprinkle with a little granulated sugar. Mash with a fork until it has the consistency of a chunky, liquid jam. Set aside.

In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.

In a large bowl, mix together the sweetened condensed milk and cookie pieces fold in the whipped cream until no white streaks remain. Add the strawberries and fold in gently (only fold in a couple times for more of a swirl effect, fold in several times if you want a red-tinged ice cream).

Place in a covered container and freeze overnight (or at least 6 hours).

HUCKLEBERRY ICE CREAM-

Ingredients-

2 cup(s) half-and-half

1/2 cup(s) sugar

1 cup(s) whipping cream

1 teaspoon(s) vanilla extract

2 cup(s) huckleberries, or blueberries, blended with 3/4 cup sugar

4 eggs

1/4 teaspoon(s) salt

Recipe- In a medium saucepan, whisk together half-and-half, eggs, sugar, and salt. Place pan over medium- high heat and whisk mixture until bubbly. Strain into a large bowl and cool; then whisk in cream, vanilla, and berries. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

Pour mixture into ice-cream maker; process according to manufacturer instructions.

BANANA ICE CREAM-

Ingredients-

4 very ripe bananas, peeled, cut into chunks

1/4 tsp vanilla essence

3-4 tbsps sugar, honey or sweetener, to taste

150ml buttermilk Greek-style yoghurt

Recipe- Spread the banana chunks out on a tray and transfer to the freezer. Leave the banana in the freezer until frozen all the way through (about one hour).

Place the frozen banana chunks into a food processor. Add the vanilla, sugar, honey or sweetener and half of the buttermilk (or yoghurt). Turn on the processor and blend for a few moments. Then, while the processor is still running, pour in the remaining buttermilk in a thin, steady stream (if you are using yoghurt, just tip it all in and blend).

Blend until the mixture is smooth and creamy. Serve at once.

CHOCOLATE ICE CREAM-

Ingredients-

250g strong plain chocolate

100g unsalted butter

150g caster sugar

150ml water

4 large eggs, yolks only

500ml double cream

Recipe- Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together.

Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It’s ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute.

Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen.

August 10, 2014
Diwali Special

Diwali is a festival of light which is celebrated with full positive energy in India. Diwali food section gives you a perfect idea about lots of delicious mouthwatering recipes across India. Here are some recipes which you can enjoy at Diwali.

DRY FRUITS BURFI-

Ingredients-

1 1/2 Cups – Anjeer/Dried Figs

1 Cup – Khajoor/Dates

1/3 Cup – Almonds/Badam

1/3 Cup – Cashew nuts/Kaju

1/3 Cup – Walnut/Akhrot

1/3 Cup – Pistachio/Pista

1/3 Cup – Raisins/Kismiss

1 tbsp – Gulkand (optional)

1/2 tsp – Cardamom Powder/Elaichi

1/4 tsp – Nutmeg Powder/Jayaphala

1 tbsp – Ghee or Oil

1 – Sliver Varq/Warq (optional)

Recipe- Soak anjeer/dried figs in warm water for 15 minutes, strain water and pat dry well. Meanwhile finely chop almonds, cashewnuts, raisins, walnut, pista and dates. You can also pulse in food processor or mixer but don’t make it powder, we need nuts in pieces. Grind anjeer/figs to smooth paste, don’t add water. Heat oil or ghee and add anjeer paste mix well and saute for a minute. Now add chopped dates and mix well, cook for 2 minutes. Add Chopped dry fruits and mix everything well, you will need another spoon or spatula to combine everything. Add cardamom powder, nutmeg powder, gulkand and mix everything well, cook for a minute and off flame. Line a plate or tray with greased butter paper and pour burfi mixture, level well with spatula and later with butter paper, allow mixture to cook completely. Add sliver varq if using and keep burfi in fridge for 20 to 30 minutes, cut in desire shape with greased knife. Store in air tight containers, this burfi stays fresh in room temperature for almost 2 weeks.

UPPU SEEDAI-

Ingredients-

Rice Flour – 1 Cup
Urad Dal Flour – 2 tbsp
Butter/Ghee – 2 tbsp
Sesame Seeds – 2 tsp
Asafoetida – 1/4 tsp
Grated Coconut – 2 tbsp
Salt – to taste
Water – To knead
Oil – For deep frying

Recipe- Heat a pan/wok and sauté rice flour for a minute or until it starts to steam. Don’t let flour change its color. Sauté for a minute urad flour and coconut. In a bowl sieve both flours and add coconut, salt, sesame seeds, salt, butter/ghee, asafoedtida and rub with hands to get wet sand like consistency. Now add water in small quantities and mix well to form soft pliable dough. Keep aside for 5 minutes. Take a pinch and make into small ball and repeat same for rest of dough, arrange in newspaper or kitchen towel. While making balls don’t apply any pressure, do it gently and don’t try to get perfect round shape. Heat oil for deep frying and add seedai in batches. Deep fry in medium-slow flame until golden in regular interval. Drain in paper towel. Store in air tight container after seedai comes to room temperature.

SOOJI GUJIYA-

Ingredients-

For Outer Layer

2 Cups – Plain Flour/Maida

4 tbsp – Ghee or Oil

Oil – To Deep Fry

For Filling

2 Cups – Sooji/Semolina

3/4 Cup – Mawa/Khoya (optional)

2 Cups – Powdered Sugar

1/2 tsp – Cardamom Powder

1/2 Cup – Grated Dry Coconut/Khopra

2 tbsp – Raisin

4 tbsp – Chopped Cashewnuts

2 tbsp – Poppy Seeds

Recipe- For outer layer, in a wide bowl take flour, 4 tbsp oil and mix well, add water in small quantity and make stiff dough same like we make for poori, cover with a damp cloth and keep aside until required. In a wok or kadai add khoya/mawa and cook in slow flame for 2-3 minutes or until its melts, loosen up, off flame, keep aside. Dry roast sooji/rawa until light brown and aromatic, keep stirring so it doesn’t get burnt. Powder sugar with cardamom seeds. In a large bowl add roasted sooji/rava, cashew-nuts, raisins, poppy seeds (I didn’t used), dry grated coconut (khopra), powdered sugar and mix well. Add khoya/mawa and mix well with hands to combine khoya with sooji well. If you are not using khoya skip this step. Knead dough again for 4-5 minutes to make it soft and make big gooseberry size balls with dough, roll into thin roti/chapatti of 5′ diameter or size depends on the size of your gujiya/karanji mold. The dough has oil or mooyan as we call enough so I didn’t applied oil or flour for rolling but if you need apply drops of oil or slightly dust with flour to roll dough and don’t worry about the same of roti/chapatti. Grease gujiya or karanji mould with oil slightly and place rolled chapatti on top of it. Place 1 tbsp of filling on one side of partition. Bring another partition together and close it. Press the edges to seal gujiya well and remove excess roti portion from mould and keep it with rest of dough. Press again to make sure gujiya/karanji is sealed well, gently open mould and take out gujiya. Repeat same for rest of dough and prepare gujiya. Heat enough oil for deep frying and drop 3-4 gujiya at time and fry in medium to slow flame until both sides golden brown, do turn 2-3 times gujiya to cook it well both sides, use slotted spoon and drain oil, keep in kitchen tissue to drain excess oil and fry rest of gujiyas/karanji. Allow to cool completely before storing in air tight container.

August 10, 2014
Egg Recipes

Eggs are among the most nutritious foods on the planet. A whole egg contains all the nutrients required to turn a single cell into a baby chicken. Here some delicious and healthy recipes of egg which you can make at your home to give a healthy and tasty diet to your children.

EGG PULAO-

Egg Pulao Recipe is the delicious Indian Egg Dish which is made from boiled eggs and basmati rice. It can be easily made with few ingredients and enjoyed at dinner or lunch.

Ingredients-

1 cup Basmati Rice

4 Eggs

1/2 teaspoon cumin seeds

1 green cardamom

1 star aniseed

2 peppercorns

1 onion, finely chopped

1 bay leaf

2 tomatoes, fine chopped

2 green chilies, fine chopped

1 teaspoon ginger-garlic paste

1/2 teaspoon red chili powder

2 tablespoon yogurt (curd)

1/2 teaspoon turmeric powder

1 teaspoon crushed kasuri methi (dry fenugreek)

1 tablespoon oil

1 teaspoon tandoori chicken masala or garam masala powder

Few coriander leaves, chopped

Few mint leaves, chopped

1 tablespoon fried brown onions (for garnishing)

2 cloves

Salt to taste

Recipe- Soak 1 cup basmati rice in 2 cups of water for 20 minutes. Boil with some salt, drain and keep aside. Make the onions brown. Keep it ready aside, as it will be used for garnishing this Pulao. Boil 4 eggs in water, cool down and then deshell them. Cut each boiled egg in 2 pieces and keep aside.

Heat 1 tbsp oil in a deep shaped vessel and add 1/2 teaspoon cumin seeds, 1 star aniseed, 1 green cardamom, 2 cloves, 2 peppercorns and 1 bay leaf. Saute for a few seconds, till the cumin seeds starts spluttering.

Now add 1 fine chopped onion along with 2 fine chopped green chilies. Saute for a while and quickly stir in ginger-garlic paste.

Cook on a low flame, till the onion turns little brown and then add 2 chopped tomatoes. Mix well and leave to cook for 2-3 minutes on low flame, till the tomatoes turns mushy and little watery. Now add 2 tbsp yogurt and mix well. Cook for one more minute. Mix in red chili powder, turmeric powder, tandoori masala powder and salt to taste. Carefully place the pieces of boiled eggs. Now stir gently and add boiled rice. Spread little oil all over on rice. It gives a nice texture to the Pulao. Finally garnish it with some brown onions, coriander leaves and mint leaves. Mix slowly and cover the vessel. Leave to cook on low flame for a couple of minutes. Egg Pulao is ready to serve with Salad and Raita or enjoy as it is.

EGG KEEMA-

Keema is traditionally a flavorful minced meat dish said to have originated in Persia but extremely popular in the Indian sub-continent.

Ingredients-

Oil – 2 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Black Cardamom – 1
Green Cardamom – 2
Whole Cloves – 2
Onion – 1 large, finely chopped
Ginger – 2 tsp, minced
Garlic – 2 tsp, minced
Green Chilies – to taste, finely chopped
Turmeric Powder – 1/2 tsp
Red Chili Powder – to taste
Salt – to taste
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Tomatoes – 2 large, pureed
Hard Boiled Eggs – 6, peeled and grated
Frozen Green Peas – 1/2 cup
Garam Masala – 1/2 tsp
Water – 1/2 cup or little more
Cilantro – finely chopped for garnishing

Recipe- Heat Oil in a medium non-stick pan on medium heat. Add Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom and Whole Cloves. Stir for 30 seconds. Add Onions and a little salt, mix well, cover and cook for about 15 minutes stirring frequently. Add Ginger and Garlic, mix well and cook uncovered for another 5 minutes until Onions turn brown and oil starts to separate from the mixture.
Add Green Chilies and Tomatoes, mix well, cover and cook for about 10 minutes. Be sure to stir a few times in between. Remove cover and continue to cook until oil starts to separate from the mixture again. Add Red Chili Powder, Turmeric Powder, Coriander Powder and Cumin Powder. Mix well.
Add grated hard boiled eggs, salt and a little water and mix well.
Add Green Peas (cooked in the microwave for 1 minute with a little water) and Garam Masala and cook for 2-3 minutes. Garnish with fresh Cilantro. Your dish is ready.

EGG PARATHA-

Ingredients-

2 cups wheat flour

7 eggs

1 tbsp ghee

1 small onion, finely chopped

1 small tomato, finely chopped

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon cumin seeds

1/2 tsp black pepper powder

2 green chilies thinly chopped

Few coriander leaves, finely chopped

Cooking oil

Salt to taste

Recipe-Beat 6 eggs in a bowl and add 2 fine chopped green chilies, 1/2 teaspoon black pepper powder, chopped onion, tomato, few chopped coriander leaves and salt to taste.

Mix it well and keep aside.

Now take a big bowl and mix wheat flour, 1/2 teaspoon red chili powder, turmeric powder, cumin seeds, ghee, coriander leaves and salt to taste. Also beat one egg in it.

Knead a smooth and pliable dough with help of water.

Heat tawa on high flame and make 6 equal sized balls from the prepared dough. Take one ball or portion and make a small roti out of it. Apply little oil, fold and roll again just like we roll Indian chapatti.

Drizzle few drops of oil on heating tawa, reduce the flame and place the rolled out roti in it.

Cook for 2 minutes and then spread some mixture all over on it. Spread only the egg mixture of one egg, so that we should be able to make 6 egg parathas out of it.

Cook on low flame till the paratha become fluffy and golden brown in color.

Fold and flip it. Cook from another side as well for 1-2 minutes.

Once the egg paratha is cooked well, that is when it is browned well, the egg mixture has also browned and cooked like an omlette, then the parathas are done.

Your egg paratha is ready. You can cut into some pieces just before serving.

August 10, 2014
Some easy pakora recipes

Pakora is a fried snack. When the weather is rainy and you have your family at your home then the best way to enjoy the monsoon is by making Pakoras for them. Different people of the family have different tastes so, here are some recipes for you to make the monsoon days more enjoyable.

BESAN KE PAKODE-

Besan Ke Pakode is the most delicious snack dish made with besan, onion and other spices. It is all time and any time favorite dish of elder ones and younger ones. In my home twice a week it is a compulsory tea time snack in the evening. You can serve them as an evening snack or a morning breakfast, they are all time tasty and mouthwatering.

Ingredients-

1 finely chopped big onion, 1/2 teaspoon red chili powder, freshly chopped cilantro, salt for taste, 2 cups besan, 6 finely chopped green chillies, a pinch of baking soda, and oil to deep fry.

Recipe- Combine green chillies, onion, salt, besan, red chili powder, baking soda and lots of fresh cilantro in a mixing bowl. Mix all the ingredients well and add water to make a medium thick batter. Heat up a pan and add suitable quantity of oil to deep fry. As oil heats enough, then add a big spatula of prepared batter. Turn to fry from both the sides and when half fried, then take out from the oil. Then leave it to cool. Now again pour a spatula of batter in the hot oil and take out from the oil when half fried. Leave to cool. After few minutes when the half fried big pakoda is cool enough, then make small-small pakode from that big pakoda. Again deep fry in hot oil for few seconds, lower the flame. Turn and fry from all the sides. Take out from the oil and keep on absorbent paper. In this way make small-small pakode from each big pakoda. Serve hot with Indian flat bread and accompanied by green chutney or tomato sauce.

ONION PAKODAS-

Ingredients-

5 large onions, 1/2 teaspoon minced ginger, 4 teaspoons chopped cilantro, 2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, salt to taste, 3 teaspoon rice flour, water as per needed, 3 green chillies, 2 teaspoon lemon juice, 2 teaspoon chopped curry leaves, 1/2 teaspoon coriander seed powder, 1 teaspoon cumin powder, 1/2 cup besan, 1/4 teaspoon cooking soda, oil 3 teaspoon to deep fry.

Recipe- Peel, rinse and slice onion. Finely chop green chillies, coriander leaves, curry leaves, mince or grate ginger. Meanwhile in a wok start to heat oil. In a wide bowl take sliced onion, green chillies, coriander and curry leaves, ginger, red chili powder, turmeric powder, cumin powder, coriander seeds powder and salt. Mix everything well. This step helps to mix onion with all spices and onion pieces gets separated nicely. Now add chickpeas flour/besan, rice flour. Mix again everything to combine flour with onion pieces. Now start to sprinkle water and mix well to bring everything together. Go easy on water as onion and salt release water too. Add lemon juice mix and then add 3 teaspoon of hot oil and mix again. Check for salt, spices and adjust anything if required. Drop around small amount of mixture in oil with hand or using a spoon, make 6-7 pakoda in a batch. Make pakoras of the size you prefer small, medium or big and cook in medium flame until all sides are golden brown. Drain pakoda in kitchen tissue and cook remaining pakoda in batches. Serve them hot with chutney or tomato sauce.

HARI MIRCH KE PAKODE-

Ingredients-

4 chillies, oil for deep frying

For the batter- 1 cup besan, 1/2 teaspoon garlic paste, salt to taste, cold water, 1/2 teaspoon garlic paste.

For the filling- 1 boiled and mashed potato, 1/2 teaspoon zeera, 1/2 teaspoon ginger paste, salt, 1/2 teaspoon garlic paste, 1/2 teaspoon sugar.

Recipe- In a bowl mix all the filling ingredients. In another bowl mix all the batter ingredients. Adjust the water amount keeping the consistency medium-thick. Batter should not be too runny. Fill the deseeded chillies with the prepared filling. Dip in the batter and deep fry till golden and crisp. Serve with pudhina chutney or sauce.

ALOO PAKORA-

Ingredients-

2 large potatoes, 2 rice flour, 1 teaspoon red chili powder, 1/4 teaspoon cooking soda, water as needed, oil to deep fry, 1 cup besan, 1 sprig chopped curry leaves, 1/2 teaspoon turmeric powder, salt and 2 teaspoon hot oil.

Recipe- Peel, wash and dice potatoes, transfer in a large bowl and add rest of ingredients except oil. Give a good stir, now add water 1 teaspoon at a time and mix until everything comes together, this doesn’t require so much of water so keep adding water only in less quantity. Heat oil, take 2 teaspoon of hot oil and mix with potato mixture. Scoop a spoon of batter and drop in oil, do this 4-5 times to get 4-5 pakoras and fry until golden brown in medium heat.
If using hand, scoop around 4-5 pieces of potato for one pakoras and deep fry. Have it with coconut chutney, sauce or just with hot tea/coffee.

PANEER KE PAKORE-

Ingredients-

1 liter milk, 1 lemon, 4 teaspoon tomato sauce, 6 teaspoon bread crumbs, 2 teaspoon flour, salt, finely chopped green chili, 2 teaspoon finely chopped green coriander, 4 big size boiled potato, 4 teaspoon green chutney, 1 packet potato wafers, oil and black pepper powder.

Recipe- First, boil the milk, add green coriander, green chili, lemon juice and curdle the milk. Remove the water, put the cottage cheese in muslin cloth and place some weight on it. When the paneer sets, cut them into 5 cm pieces. Mash the potato and add salt and pepper to it. Add water to the flour like it is done when bhajiyas are made. Now, take two pieces of paneer, apply green chutney on one side and stick them together. Take mashed potatoes on a palm and spread it. Apply tomato sauce on it. Place the paneer on it and cover the paneer with the mashed potato-sauce mix. Shape the paneer. Dip this into batter and coat with bread crumbs. Deep-fry it. Serve with green chutney and potato wafers.

August 4, 2014
Delicious cake recipes

A party without an amazing and delicious appearing cake will feel incomplete irrespective of whether you are celebrating for a child or an adult. Kids specially await the arrival of the cake and when you have a unique and amazing idea, it adds more and more fun to the entire party. Birthday cakes can be prepared in any shape, flavor or size according to your wish at your home. As it is said “best birthday gift is the cake which is made by your mom, wife or sister”. So here are some recipes for making cakes on your own.

SIMPLE WHITE CAKE-

Ingredients-

2 eggs, 2 teaspoon vanilla extract, 3/4 teaspoons baking powder, 1 cup white sugar, 1/2 cup butter, 1/2 cup all-purpose flour, and 1/2 cup milk.

Recipe- Preheat the oven to 350 degrees F (175 degrees C). Flour and grease a 9×9 inch pan or line a muffin pan with paper liners. In a medium sized bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir them in the vanilla. Combine flour and baking powder and then add them to the creamed mixture and mix well. Finally stir in the milk until batter becomes smooth. Pour or spoon batter into the prepared pan. Bake for 30 to 40 minutes in the preheated oven. In order to make cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

CHOCOLATE CAKE-

Ingredients-

2 eggs, 2 tablespoon softened butter, 50gm cocoa powder, 1 teaspoon vanilla essence, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 175gm plain chocolate chips, 200gm caster sugar, 250gm vegetable oil, 125ml buttermilk, 275gm plain flour, 1/2 teaspoon bicarbonate of soda, 250ml boiling water.

For Chocolate Icing- 125gm softened butter, 50gm cocoa powder, 2 tablespoons milk, 125gm icing sugar, 1 teaspoon vanilla extract, 1 tablespoon strong brewed coffee.

Recipe- Add the following ingredients in a large mixing bowl one at a time and beat them well after each addition, caster sugar, eggs, 2 tablespoons butter, oil, 50g cocoa, buttermilk and vanilla. Sift the baking powder, flour, bicarbonate of soda and salt, add them to the sugar and egg mixture. Blend well and fold in the boiling water. Place batter in two greased and floured 20cm round cake tins. Divide the chocolate chips in half and sprinkle them over each pan. Bake at 180 degrees C for 25 minutes and then let it cool. To make the icing, begin by beating together 125g butte, 50g cocoa and icing sugar. Now add 1 teaspoon vanilla, milk and coffee. Beat until the mixture becomes very smooth. Add more icing sugar until you obtain the consistency you want. Spread on the cooled cake.

RAINBOW CITRUS CAKE-

Ingredients-

3 1/2 cups of all-purpose flour, 1 teaspoon salt, 2 1/4 cups white sugar, 1/2 cup milk, 2 teaspoons grated lemon zest, 2 teaspoons grated lime zest, 2 drops orange food coloring, 5 teaspoons baking, 3/4 cup shortening, 4eggs, 2 teaspoons vanilla extract, 2 teaspoons grated orange zest, 2 drops yellow food coloring, 2 drops green food coloring.

Recipe- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together baking powder, flour and salt. Set aside. In a large bowl, cream together the shortening and sugar until they become light and fluffy. Beat in the eggs one at a time, and mix them until each egg is incorporated, stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls. In the first bowl, stir in lemon zest and yellow food coloring, pour into prepared pan. In the second bowl, stir in orange food coloring and orange zest, pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring, pour into third prepared pan. Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely. Assemble the cake and stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

CHOCOLATE MARBLE CAKE-

Ingredients-

200gm unsalted butter, 100gm caster sugar, 4 large eggs, 1/2 teaspoon baking powder, 100ml milk, 1 teaspoon instant coffee granule, 1 teaspoon cocoa powder, 150gm chunky or smooth peanut butter, 125g light brown sugar, 250g plain flour, 1/4 teaspoon salt, 100g chocolate chips, chopped smaller, 1 heaped tablespoon of Camp coffee essence.

Recipe- Preheat oven to 180 degrees C. Slightly grease and flour a 25cm /10″ cake tin. Combine peanut butter, butter and both types of sugar in a mixing bowl. Beat them until they become light and creamy, about 3-5 minutes on low. Add eggs one at a time, beating well after each addition. Sift together the baking powder, flour and salt. Gradually fold the sifted flour and milk alternately, into the egg mixture, stir them well after each addition. Divide the mixture into two equal portions. Add chocolate chips to one portion and mix. Blend the essence, coffee granules and cocoa together and mix lightly until the ingredients are well-blended to get a mocha-flavour and add this to the other portion. Put a ladleful of choc-chip batter into the prepared tin, top this with a ladleful of mocha-flavored batter and alternate the two steps until both portions are used up. To get a marble effect, draw a wooden skewer through the batter, and take care not to touch the bottom of the tin. Lightly shake the tin to get rid of any air bubbles.Bake in a preheated oven for 25 mins and then turn the oven temp down to 160 degrees C. Continue cooking for another 25 minutes. To test the cake, touch it lightly with the fingertips. If it is cooked through, the cake should spring back immediately when touched. Cool the cake in the mould for 5 to 10 minutes before turning it out onto a wire rack. Leave it cool before srving.

July 22, 2014
Foods for weight loss

Loosing weight is not just about sweating it out for hours in the gym, but also about what you eat. Many people do work out regularly but not see any results because they ignore and do not eat the right food. Having unhealthy or junk food can ruin the hard work you put in the gym for hours. If one wants to lose weight then their diet should also be as close to their normal diet as possible, only then will they be able to stick to it. Otherwise one tends to discontinue the diet and does not follow it regularly. New research points to more than a dozen of foods, from beef to beans, that can help you fight hunger, boost your metabolism and can kick your candy addiction.

BEANS–

Versatile, Inexpensive and filling beans are a great source of protein. They are slow to digest and also high in fiber which means you feel full longer, which may help stop you from eating more. You might have probably never heard of cholecystokinin, but it’s one of your best weight-loss pals. They’re just so tasty and hearty, and you will love that they will make you feel satisfied without feeling sluggish. Plus, you will feel like a health champion when you eat them because they’re chock full of nutrients which includes fiber, protein, slow-burning carbs, antioxidants, vitamins, and minerals. Eating beans results in improved blood sugar control and slashed heart disease risk for patients with type 2 diabetes. One study has found that regular bean eaters have a 22 percent lower risk of obesity and smaller waistlines. There’s also some evidence about beans that they keep blood sugar on an even keel, so you can stave off hunger longer. Also High-fiber beans helps you in reducing your cholesterol.

SALAD-

A salad is a simple, diet darling and one of the best ways to get a load of disease-fighting nutrients in one meal and still keep your calories down. However, a mixed green salad can leave your stomach rumbling not long after you put down your fork but they’re packed with lean protein, fiber-filled toppings and the right amount of heart-healthy fat. Studies have shown that those who ate a big and low-calorie salad consumed 12 percent less pasta afterward, even though they were offered as much as they wanted. The secret behind this is the sheer volume of a salad, which makes you feel too full to pig out.

SOUPS-

Eating too many calories will prevent you from losing weight, so the best soups for weight loss are low in calories. Protein slows down the emptying of food from the stomach so that you stay full for longer after your meal than you would after a meal without much protein. Lean proteins are best way for weight loss. It’s better to avoid rich soups that are laden with cream and instead opt for low calorie and low fat choices such as tomato, vegetable, mushroom, chicken and carrot soups. Opting for soup as a starter when you’re eating out whilst trying to lose weight is also a good idea and it may help you to eat less of the main course and filling you up so you don’t have room for the dessert. Most of the readymade soups contain nutrition information per serving on the packaging so use this to help you make sensible choices and remember to add soup into your daily food diary.

OLIVE OIL-

Researchers have suggested that replacing other types of fats with monounsaturated fat, especially olive oil, helps people lose a moderate amount of weight without restriction of additional food or extra physical activity. Olive oil is a rich source of monounsaturated fatty acids which promotes heart health by decreasing cholesterol. It also works to prevent inflammation, cancer and may even play a helpful role in weight loss and diabetes. Its taste is delicious and is full of health, good for your heart fats, and it might even help fight off dangerous belly bugs.

GREEN TEA-

Green tea is known as the healthiest beverage on the planet. It is full of antioxidants and various substances that are beneficial for health. In order to burn fat, it must first be broken down in the fat cell and moved into the bloodstream. The active compounds in green tea can aid in this process by boosting the effects of some fat burning hormones. The end result is that the fat cell breaks down more fat, that is released into the bloodstream and becomes available for using it as energy by cells that need it, like muscle cells. Green tea has repeatedly shown increase the burning of fat which is especially during you exercise. Studies have shown that Green tea selectively boosts the burning of fat, which may lead to reduced body fat in the long term.

July 20, 2014
Few reasons why you should have lemons in your kitchen!!

Lemon is known as one of the super foods with a myriad cosmetic and health benefits. Lemons are acidic in taste, but they form alkaline in the body. In fact they are one of the most alkaline-forming foods and this quality makes them great for maintaining and balancing a highly acidic condition in the body. Also lemons are a rich source of vitamin C, calcium, potassium, magnesium, minerals and antioxidants which improves the appearance and condition of our skin, hair and nails. There are so many health benefits of lemons which are known for centuries.

Lemons are acidic to begin with but they are alkaline forming substances for the body fluids which helps to restore balance to the body’s pH. The two biggest are lemons strong antiviral, antibacterial and immune boosting capability. They are also used as a weight loss aid because lemon juice is a liver cleanser and digestive aid.

Lemons increase peristalsis in the bowels and helps to create a bowel movement which eliminates the waste and helps with regularity. Squeeze one lemon and add its drop in a container of warm water and drink first thing in the morning.

Boosts your Immune system- Vitamin C plays an important and crucial role for our immune system and lemon juice is a rich source of it. The level of vitamin C in your system is one of the first things to plummet when you’re stressed, this is the reason why experts recommended to consume extra vitamin C during especially stressful days.

Remove blackheads- Lemons antifungal and antibacterial properties make them a natural alternative in order to treat pimple problems such as acne. Simply cut and open a lemon and rub it across your face. Otherwise, you can add a few drops of honey to a lemon half before applying it directly to the area where you have blackheads. You need to wait five to 10 minutes before rinsing off with cold water.

Reduces inflammation- When you drink lemon water on a regular basis, it decreases the acidity in your body, which is where disease states occur. It helps in removing uric acid from your joints, which is one of the main causes of inflammation.

Abandon your anxiety- Studies have shown that lemon balm has a calming effect and therefore it helps in removing fatigue, nervousness, anxiety and tension. It is also believed that inhaling lemon oil helps in increasing alertness and concentration. It can therefore be used as a room freshener in offices to increase the efficiency of the employees. Whenever you feel tense, do not forget to sprinkle a few drops of lemon balm essential oil on a handkerchief to inhale.

Freshens your breath- Lemon also helps in relieving gingivitis and toothaches. Because the citric acid has an ability to erode tooth enamel, you may either hold off on brushing your teeth after drinking lemon water or brush your teeth before drinking it.

Leave the Fever- Fever and cold are due to a variety of causes, but the lemon is always helpful as a medicine. Here is a method which can be used to ease symptoms-add the juice of 1 lemon to a cup of hot water with honey and drink at once, then repeat this after every 2 hours until the fever or cold subsides. It strengthens the liver by providing energy to the liver enzymes when they are dilute.

Liver lover- The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons which liquefies the bile. Fresh lemon juice added to a large glass of water in the morning is a great liver detoxifier.

Cure corns- Lemon poultices when applied overnight are a good home remedy for calluses and corns. Place a slice of lemon which must be 5 mm thick on to the corn, then bandage it and fasten. Dab the affected area with lemon essential oil, it helps in accelerating the healing process. Take care to only use the undiluted oil on the callused area by using a cotton ball.

Fight Fatigue- World travelers, long distance walkers and explorers look upon the lemon as a God gift. When fatigue sets in, they must suck lemon juice by piercing the top of the fruit with a straw, as it helps them by acting as quick acting medicine and a lovely refreshment.

Good for hair- Lemons have positive effect also on your hair. Combine lemon juice and hair conditioner, then comb through strands, sit in the sun for a few hours and then wash it out. Repeat these steps at least once a week, and you will notice that your hair is significantly lighter.

Quit Insomnia- Few researchers have found that lemon balm combined with other calming herbs helps in reducing anxiety and promote sleep. The regular intake of dose of lemon balm increases mood and significantly increases alertness and calmness.

Soothe chapped lips- Another beauty tip or treatment which requires slicing open a lemon for your chapped lips. You need to rub the fruit onto your pucker, then wash off the next morning. The lemon juice will remove all the dead skin cells so that your lipstick goes on super smooth.

July 20, 2014
Healthy diet in pregnancy

A good and healthy diet is an important part of a healthy lifestyle at any time, but is especially vital when you’re pregnant or planning for a pregnancy. A woman who is pregnant needs to ensure that her diet provides enough energy and nutrients for her baby to grow and develop properly and also to make it sure that her body is healthy enough to deal with the changes that occurs during pregnancy. One doesn’t need to go for a special diet, but it’s very important to eat a variety of different foods every day to get the right balance of nutrients which you and your baby need. One needs a few more calories during pregnancy as well. Consuming the right diet for pregnancy is more about what you eat than about how much i.e quality is more important than quantity. One should limit junk food because it has lots of calories with few nutrients. There are certain foods that should most definitely be avoided. Foods which are high in Vitamin A or mercury can pose a health risk to your baby.

Here is a list of food that all pregnant woman should avoid-

CAFFEINATED COFFEE OR TEA-

The quantity of caffeine a pregnant woman can consume safely has been widely argued by the top experts. Caffeine has a tendency to cross the placenta and affect the heart rate of your baby. Common sources of caffeine include but are not limited to coffee, tea and pop. On an average, an 8 ounce cup of coffee contains almost 95 milligrams of caffeine, an 8-ounce cup of tea contains about 47 milligrams and a 12-ounce pop contains about 29 milligrams. When you are unaware about how much caffeine is safe, then the best way is to avoid it altogether until you talk to your doctor.

DELI MEATS-

Processed deli meats must be avoided during the time period of pregnancy. These meats are linked to Listeriosis which is a dangerous foodborne illness that can cause severe illness, miscarriage and even stillbirths. Foods in this category include any processed deli meats as well as uncooked hot dogs and bologna.

UNPASTEURIZED MILK-

Much like unpasteurized cheeses, unpasteurized milk can cause huge health risks to your unborn baby. It’s an advice, do not drink raw milk which is also known as unpasteurized milk, it includes sheep’s milk and goat’s milk which includes goat cheese as well, because they are known to cause foodborne illnesses such as Listeriosis.

UNCOOKED EGGS-

Most of the people uses a few uncooked eggs into their morning smoothies but pregnant woman must avoid eating uncooked eggs altogether. Egg may cause a huge risk of salmonella poisoning in their uncooked form. When you are pregnant, your immune system changes so that its main purpose is to protect your developing baby. This means that you can be more susceptible to food poisoning from salmonella bacteria.

FETA CHEESE-

Feta is a very popular form of cheese which is used in many pastas and salads and are adored by food connoisseurs all over the world. This type of cheese is linked to foodborne illness such as Listeriosis. Avoid cheeses that have unpasteurized written on their label and opt for safer choices instead.

Now here are foods that pregnant women must include in their daily routine-

PAPAYA-

This tropical food is a rich source of vitamin C, fibre, folate and potassium. It is a natural way to soothe heartburn that is often experienced during pregnancy, especially in the third trimester. However, pregnant women should only eat ripe papaya because unripe papayas contain pepsin in their latex which can induce contractions.

SWEET POTATOES-

Sweet potatoes get their orange color from carotenoids which are plant pigments that are converted to vitamin A in our bodies so, there’s no need to restrict your consumption of vitamin A-rich fruits and veggies. Sweet potatoes are a good source of folate, vitamin C and fiber. And just like beans, they are also inexpensive and versatile. Sweet potatoes are good for those who are pregnant or trying to conceive because they are high in folate, which is essential for the healthy development of fetal cell and tissue.

CALCIUM-

It is very important to have a healthy daily intake of calcium. Dairy foods for example- cheese, milk and yoghurt are rich in calcium. If the mother is vegan, she should consider the following calcium rich foods, calcium-fortified soy milk and juices, calcium-set tofu, broccoli, soybeans, collards, Chinese cabbage, mustard greens, okra, kale, and nuts.

GREEN YOGURT-

Greek yogurt has twice the protein when compared to a regular yogurt and it makes it one of the favorite choices during pregnancy. And any kind of yogurt is a very good source of calcium, which is vital in a pregnancy diet. When you don’t take in enough calcium, the limited amount you have will go to your baby, depleting the calcium in your bones, which further will affect the health you’re your unborn baby.

July 20, 2014
Sandwich recipes

A sandwich is a quick and tasty way to make a meal. It can make a great lunch or breakfast, and can either be served either hot or cold.

PANEER SANDWICH-

Ingredients-

1/2 cup crumbled paneer, 1/2 teaspoon ginger garlic paste, 2 teaspoon tomato sauce, 1/4 teaspoon garam masala powder, salt accordingly, 1/2 finely chopped big onion, 2 teaspoon finely chopped capsicum, 1/2 teaspoon red chili powder, 2 teaspoon finely chopped coriander leaves, and 2 teaspoon oil.

Recipe- Take paneer and crumble it well, set aside. Now heat the oil in a pan and then add ginger garlic paste, sauce and onions till they become golden brown. Then add capsicum and fry it for a minute, add garam masala powder, chili powder, salt and tomato sauce. Give the mixture a quick stir and notice that it should be saucy and not too dry. Add little water if it’s too dry. Then add the crumbled paneer. Mix them well and cook for some time. Now garnish it with coriander leaves and switch off. Trim the edges of 2 slices of bread and then spread a generous layer of paneer stuffing on side and close it with another slice of bread, press it well so that it gets sealed. Heat dosa pan with ghee and toast the bread until it turns golden brown on both sides. Cut diagonally and serve hot and warm with decoration.

VEGETABLE CHEESE SANDWICH-

The good thing about this simple vegetable cheese sandwich is that you can also use it as salad, as its taste is spicy, yum and refreshing due to all raw vegetables.

Ingredients–

4 Bread pieces, 1/4 cup chopped tomato, 1/4 cup chopped cucumber, 1/2 cup grated carrot, 1 teaspoon chaat masala, 1/4 cup grated cheese, 1/4 cup chopped onion, 1/4 cup chopped capsicum, 1 teaspoon green chutney.

Recipe- Finely chop tomato, onion, cucumber, grate carrot and capsicum and then gather all other ingredients. Add all the vegetables, green chutney, cheese and chaat masala in a bowl and then mix well. Add generous amount of prepared mixture around 3-4 spoons on top of bread and place another pieces of bread to cover. Heat a tawa and toast the breads from both sides until they become brown. We can press the bread slightly to seal all the veggies inside. Your dish is ready to be served hot and warm with coffee/tea or juice.

ALOO MASALA GRILLED SANDWICH-

This Aloo masala grilled sandwich is famous among kids, they love it and it also works good for their lunch or tiffin box, breakfast or snack or even dinner.

Ingredients-

8 white bread, 2 large potatoes, 2 green chilies, 2 teaspoon oil, 1/2 teaspoon mustard seeds, 1/2 teaspoon red chili powder, salt, 2 teaspoon butter, 1 medium onion, 2 teaspoon chopped coriander leaves, 1/2 teaspoon cumid seeds, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala powder.

Recipe-

To prepare stuffing- Boil the potatoes or pressure cooker them for 3 whistles until done and then peel and mash them well. While potato is getting cooked, peel and finely chop onion, green chilies, coriander leaves. Heat oil in a pan and then add mustard, cumin seeds and allow to splutter. Add onion, green chili and sauce until onion gets soft and light brown. Now add garam masala powder, red chili powder, turmeric powder, salt and mix them well. Add mashed potato and mix well, cook for 2-3 minutes in medium flame, add coriander leaves mix well, off flame and allow masala to get cool.

To prepare sandwich- Apply butter on a side of bread and then apply thick layer of potato masala on same side and level stuffing, cover it with another bread. Apply butter on bread side facing towards the grill and repeat same for rest of bread pieces and heat a toaster or griller. Place two sandwich on toaster and toast until bread becomes brown and crispy or as you like your sandwich to be, repeat same for another batch.

CHICKEN SANDWICH-

Ingredients-

1 cup cooked boneless chicken, 2,3 green chili, salt, 2 teaspoon tabasco salt, 1 onion, 2-3 teaspoon mayonnaise, 4-6 slices breads, 1/2 teaspoon crushed pepper.

Recipe- Mince together the onion, cooked chicken and green chili in a food processor or blender. Then add mayonnaise and salt to this and mix well. Make it in a paste form. Remove the crusts from the bread slices. Apply the chicken mix to one bread piece and sandwich with other one. If you are serving this as a starter, cut each bread slice into four pieces and put some chicken mix on the small bread square and garnish it with a drop of tabasco sauce or any other sauce of your choice.

CORN-CAPSICUM SANDWICH-

Ingredients-

6 brown bread, 2 teaspoon oil, 1/3 cup finely chopped tomato, 1 cup boiled sweet corn kernels, salt and pepper powder for taste, butter or ghee for toasting, 1/2 cup finely chopped onion, 1/2 cup capsicum, 1 teaspoon chili powder, 1/2 teaspoon tomato sauce.

Recipe- In a pan, heat oil and then add finely chopped onions and sauce until onions turn transparent. Then add tomatoes and cook for another 5 minutes. Add chopped capsicum, chili powder, cooked corn, salt, pepper powder and cook covered. Capsicum should retain its crunchiness, so see to it that you do not overcook it. Allow it to cool. Now apply butter on both sides of the bread, place 1-2 teaspoon of this corn filling and close it with another buttered bread. Toast it in a tawa until golden brown. Cut the bread diagonally and serve hot. Repeat the given procedure for the rest of the bread slices. Your sandwich is ready to taste now.

July 20, 2014