Category: Food

McDonalds – I’m Lovin’ It
McDonald’s

Can you imagine without Happy Meals,Chicken McNuggets?No!!That much popular is McDonald’s lately.It created a sensation in food chain and got popularity and now spread across world.A man named Ray Kroc started from a small burger restaurant restaurant in California city and his journey started until it reached world’s leading fast food chain spreading across 118 countries having more than 35,000 restaurants and serving more than 70 million people a day.

The Story behind McDonald’s:

Ray Kroc

Ray Kroc,in 1954 was a small food salesperson and begun franchising his business which now became an international business.Ray Kroc,started his career from a small burger restaurant in California and he was once giving milkshakes to McDonald brothers,Richard and Maurice and these two began regular customers and best ones as they purchased his machines when his business was dying.Kroc was confused as they were purchasing and he suggested them the brothers to expand their visibility and he gave his services as their agents and the journey of their restaurants started with big yellow arches and spread across the United States.

Even Kroc was not the one behind the development of the chain restaurants,he initiated it and developed the plan and transformed his small hamburger restaurant consisting of burgers,fries,shakes into a vast empire.He was the chairman of McDonald’s until 1984,the year he passed away.Also,he sticked his morals and kept it consistent with cleanliness and also he made it available for the people of low class to afford their meals.

McDonalds’ Logo:

McDonald’s logo is familiar and very famous as the fast food.This logo has become a cultural icon with globalism,capitalism of Americans and it is one of the top brand on the earth.

In 1948,the McDonald’s brothers started fast food known as Speede Service System where they designed a winking character of chef.This served burgers and fries.

McDonald’s

In 1952,Stanley Meston designed their first franchised outlet with golden arches added to both sides of the building forming a letter M.It was officially corporated at 1961 by Ray Kroc.

McDonald’s

In 2003,the most successful logo has been evolved by Heye & Partner with a caption-I’m Lovin’ It introduced to Uk,Australia,US.It has become more popular and also many advertising campaigns were conducted which elevated its popularity.

Attractions of McDonalds:

happy meals

toys of happy meals

McDonalds attracts the customers by gaining their belief.They give many offers regarding which draws the attention of the customers.Happy Meals is the one which has been increasing its popularity now-a-days.The sales of Happy Meals is 10% there.As kids are interested in fast food centers,they brought out a special package known as Happy Meals.To draw a kids attention,we need to connect them emotionally.So,with every Happy Meal,a toy comes with them which is making a great influence on children and they love to buy them so that they can collect toys.

food items of mcdonald’s

McDonalds is also offering such as McCafe for coffees and beverages.It offers some coupons and vouchers.Also,for a time period,it offered free coffee to its customers.These simple techniques makes the customers attract towards McDonalds.It is a smart and largest fast food chain.

Some facts about McDonalds:
- The 100th McDonalds opened in Chicago.
- McDonald’s was the first restaurant of UK which introduced nutritional information throughout the country for the sake of customer’s benefits.
- The world’s first fast food ski in Lindvallen resort of Sweden was opened by McDonald’s.
- McDonald’s is the largest distributor of toys in the world and is favorite restaurant for most of the American Kids including 20% of its sales.
- America alone consumes five and a half million head of cattle(beef) in an year.
- It is said that the McDonald’s daily customer count of 62 million is more than the population of Great Britain.
- It has unique items in every country.
- The golden arches of McDonald’s are recognized by many people more than the cross.
- McDonald’s revenue is the 90th world’s largest economy in the world.
- The Queen of England owns drive-thru to McDonald’s.
- 1 out of 8 Americans are employed by McDonald’s.
- It serves more than 75 burgers per second.
mcdonald’s

Even though,McDonald’s has been one of the popular restaurant in the world.It is famous for their attractive offers,some special attractions like Ronald and proposing new marketing strategies which is the sole development of this franchise..At the time of the recession,it is said that the food is very unhealthy and lacked in nutritions as most of the food is refrigerated for a long time which is leading to obesity which made the sales to decline.After realizing the mistake,now the McDonald’s have been improving towards healthy food. The past McDonald’s which only served fast food such as hamburgers,cheese burgers,chicken,french fries,milk shakes,desserts,BigMacs now also came to healthier foods like salads,fruit mix,wraps,smoothies,seasoned fries and improving their venture.
June 12, 2014
Ghee rice recipe

The main food item in south India is rice,using this rice there are many recipes prepared depending on the locality and taste.One of the most popular rice made recipe is ghee rice which is made by many people instantly in their homes.Because of its easy making,less time taking process and most adorable taste many of the busy people prefer making this at their home.This process is so simple because of the usage of a pressure cooker,it reduces the cooking time and also reduces the complications and mess that no one would like during busy hours.This is one of the best one which is very easy to make and makes a very good lunch box recipe so that people with busy working hours can do it for their children and for them which saves their valuable time.

Famous south Indian ghee rice recipe

Ghee is a classified form of butter that is firstly originated in India and spread to many other countries.It is commonly being used in many countries like Pakistan,Bangladesh,Nepal,Srilanka many other other countries.The name Ghee is originated from Sanskrit and depending on the regional languages its name is followed by their regional slang.It is prepared from the extract of a residue from milk called butter.Ghee is prepared by simmering butter and removing the residue aside.The main quality factor of Ghee depends on quality of butter and the duration of its boiling.

Home made ghee

This Ghee has wide range of applications.It are used widely in India in various dishes which adds a better flavor of taste to the food items.In making sweets they get enriched taste because of this.Many people mix in rice along with pickle to enjoy the taste of food.It has high fat content about 8 mg of cholesterol for one table spoon of Ghee.

Ingredients:

1) One cup of Basmati Rice

2) One cup of finely chopped Onion

3) One small Cinnamon stick (which adds its flavor)

4) Two to Three Cloves (lavangam)

5) One Green Cardamom (Yaalakkaya)

6) Half teaspoon Black Peppercorns (Miriyal podi)

7) One small Bay Leaf (Biryani Aku)

8) Four to Five Cashew Nuts

9) Three to Four Raisins (Endu Draksha)

10) One teaspoon crushed Ginger Garlic

11) One Green Chili Finely chopped

12) One tablespoon Ghee (Clarified butter)

13) Two cups of water

14) salt required amount

Ghee rice Ingredients required

Procedure:

We can find many versions of Ghee rice around different parts of India.Different type of recipes involve different type of making process.In few types the rice is cooked in ghee with spices and some recipes call for seasoning the spices in ghee and adding the steamed rice like the fried rice.If we go for Andhra style of making we need only pepper powder and no other spice is used.This can be cooked by using egg or without egg depending on our requirement.The main taste for this Ghee rice comes from the flavor of pepper and curry leaves fried in ghee.

Step 1:

For the better taste we can go for Basmati rice for effective making of this ghee rice.At the first step we have to wash the rice grains thoroughly for about two to three minutes in mineral water to remove the excess starch and dust particles present in the rice.Now keep the rice in a bowl and pour fresh water up to one third of rice and leave it to soak them for 20 minutes.because of this washing we can also avoid sticking of rice grains while cooking process.After the completion of twenty minutes leave the soaked rice to get drained.

Washing process of Basmati rice

Step 2:

As the first step has completed then keep that drained rice aside, now pressure cooker on the stove and take two spoons of ghee in it.On the stove and heat this ghee until it melts and then add cinnamon, cloves, cardamom, black peppercorns and a piece of bay leaf.all these are stirred in that pressure cooker until their color changes to brown or gold color.Now take the chopped onion and they are stirred along with the ingredients until their color changes.

Preparing Ghee rice and deep fry chopped onions

Step 3:

To this onion, cinnamon, cloves, cardamom, black peppercorns and a piece of bay leaf mixture that we have prepared add a cup of cashew nuts, raisins, crushed ginger garlic and chopped green chilies and mix them thoroughly by keeping the flame low for about one minute.Now at this stage add drained rice to the pressure cooker.Now add salt to taste and 2 cups of water.Mix them properly and close the lid.The cooking process must be done for at least two whistles.

adding drained rice to it

Step 4:

After the whistles are out you have to turn off the flame and leave the pressure cooker aside without taking the lid out and leave it undisturbed so that the pressure in it come down naturally.for this process to go on it takes at least 5 to 8 minutes.Now you can open the lid and stir it carefully once to get mixed the cashew nuts and other ingredients.That’s it tasty and spicy ghee rice is ready to eat.Now take it to ta serving plate and we can add decorations to it by using carrot or tomato.

Ghee rice in a serving plate

June 11, 2014
Delicious South Indian Chicken Tikka Masala

Chicken Tikka masala most of the people favorite dish and a delightful place in menu of every restaurant was first originated from a Indian restaurant in United kingdom.A person named Rahul Varma a street food expert in Delhi was the first person who is responsible for the origination of this mouth watering dish.A chef belong to Pakistan named Ali Ahmed Aslam invented chicken tikka masala by the thought of making something different from routine and he added a sauce made of yogurt,cream and spices.Actually the invention has gone through a small story.One day a bus driver during night off shift came to their restaurant and have ordered a chicken curry.As he observed that the chicken being dry he sent back the waiter to bring another one.At the time he wanted to try something new and he added some tomato soup into the curry with some chicken pieces.This was served to the bus driver then he astonishingly ate that with absolute love.After that incident has happened he also used to visit along with his friends came again and again,then itself they have included it in their menu.

Chicken Tikka Masala Recipe

If you love to eat Indian food items then it is advisable to take a look at chicken tikka masala which is a most delicious and spicy item found in every Indian restaurant as a favorite item in their menu.This popular chicken dish with its creamy,aromatic tomato sauce originated in Delhi,India, in the middle of the last century.In India,the dish is famously known as chicken makhanwalla,here makhan in Hindi means butter,but in Britain,this dish was renamed chicken tikka masala they named it so because tikka refers to boneless and masala means spices.thus the name originated.

Ingredients:

1) 1 cup plain yogurt,mixed well till it comes to soft state
2) 3 tablespoons of Ginger Garlic Paste this recipe can also prepared by taking ginger and clove mixed
3) 1 teaspoon kosher salt
4) 1/2 teaspoon freshly ground black pepper
5) 1 pound boneless,skinless chicken thighs,poked with a fork,and cut into large bite sized chunks

chicken tikka masala ingredients

Sauce:

1) 2 teaspoons olive oil

2) 3 tablespoons butter
3) 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
4) 2 serrano peppers, minced (seeds removed if you don’t want it spicy)
5) 2 tablespoons tomato paste
6) 1 teaspoon garam masala
7) 2 teaspoons paprika
8) 8 Roma tomatoes, diced
9) 1 1/2 teaspoons kosher salt
10)1 to 2 cups water
11) Oil, for grilling
12) 1 tablespoon dried fenugreek leaves (optional)
13) 1/2 cup heavy cream
14) Minced fresh cilantro, for garnish
15) Cooked rice, naan, or crusty piece of bread, for serving
16)Ginger-Garlic Paste:
17) 1/2 cup cloves garlic, whole
18) 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
19) 1/4 cup canola oil

Preparation:

It just takes 45 minutes to prepare an outstanding Chicken tikka masala who desired to make it.It is fresh,healthy,cheaper,and tastier than anything at this time and cost.

Step 1:

For the process of Chicken tikka masala we have to first take the boneless chicken breast or thigh part which is most suitable for the preparation of this recipe.In the first step of preparation of Chicken tikka masala we have to take a large deep bowl where we can mix the spicy ingredients and the chopped chicken pieces.Now mix both of them well to form a soft mixture and leave it marinated for at least 30 minutes or keep it in the refrigerator undisturbed for overnight.

Step 2:

Once you are ready with the marinated topic then next step is to make curry out of it.Place the pan and heat it at medium flame and add olive oil and butter to it and stir it continuously so that the butter gets mixed with the olive oil.as the butter melts then add the Ginger Garlic Paste and serrano peppers.Mix them until the color of them changes and becomes brown or golden color around their edges.Now add some tomato paste to this ingredients and cook well for about 3 minutes until the tomato becomes darkened in color.For this mixture add few more things like garam masala,paprika and saute for about 1 minute to draw out their flavors.

chicken marination

Step 3:

To this ingredients and masala mixture add small pieces of chopped tomatoes,salt,and 1 cup water.They are heated heated to the required level until water boils then lower the flame.Now cook this entire recipe for about 20 minutes.Here the amount of water that we have to take depends on the liquid that comes from tomatoes.

Preparation of chicken tikka masala

Step 4:

as the process is going on heat up the grill until it becomes a little hot.When it became nice and hot lightly have a brush for it with the oil.The chicken is taken and is placed on the heated grill,shaking off some of the excess marinade.The chicken is cooked a little on this grill but there is no need to worry the remaining gets cooked in the sauce process.

step 5:

Heat a skillet till it becomes quite hot then add half tablespoon of peanut oil.The entire cooking process can be done in two things.The first involves cooking of chicken breasts by turning them repeatedly for about 6 to 8 minutes until they become brown in color.Now after they are toasted move the pieces of chicken to a bowl and then clean the griddle or skillet,then cook the remaining chicken by adding the remaining half tablespoon peanut oil.As all of the chicken is cooked now add this cooked pieces to sauce and continue to gently stir it.this process must be done occasionally for 5 minutes.The final stage is to remove the pan from the heat and stir in the black pepper,chopped cilantro and season with salt.

Step 6:

Finally our Chicken tikka masala recipe is prepared and it is then transferred to a serving dish and garnish with additional items according to the interest.They are best to be Served with naan,and is also desired with Basmati rice.

Chicken_Tikka_Masala_served with rice

June 11, 2014
Rava Khichdi a simple and comfort food

Khichdi is one of the India’s best comfort food available.In India mostly south India people eat things made out of rice as it is their abundant available product.There are many items made out of rice out of them one the most comfort and easily prepared food item is Khichdi.It is done at the time of breakfast or evenings mostly.Few people who are busy with their life make this recipe which consumes their time and has a great taste.The dish is mainly inspired from the Anglo Indian dish kedgeree.It is also said that it is a inspiration for the popular Egyptian dish Kushari.Khichdi was popular at the time of Mughals mainly Jahangir.

Rava Khichdi recipe

The word khichdi is originated from the Sanskrit word Khicca which means a combination of rice and pulses based dish.This Indian comfort food is considered as a light, nutritious meal, healthy food with exact amount of spices.This can be prepared and served to infants, sick people, and for the people which are really physically weak conditions.Most the people who follows Ayurveda appreciate it.We can see this Khichdi is a daily meal for some people in Gujarat and they make several varieties of it.

At first Mughals started this dish named khichdi and they made it rich by adding strong spices, dry fruits and nuts.The Britishers during their time modified this dish by adding fish and eggs to the ingredients.During their time they named this Khichdi as Kedgeree,which became a popular dish during their ruling.They used to have it as their breakfast and later it has spread to their country also.

Ingredients:

1) One cup of Rava

2) Three cups of water

3) Two table spoons of Oil

4) One to two table spoon of Ghee

5) 1/4 table spoon of Mustard seeds

6) Take two Green chilli

7) 1/4 table spoon of Channa dal

8) 1/4 table spoon of Urad dal

9) Salt required for taste

10) Chopped onion (long pieces)

11) One Tomato

12) Half Chopped carrot

13) Green Peas few

14) Turmeric powder 1/4 tsp

15) Curry leaves few

16) Cashew nuts few (optional)

Ingredients for the preparation of rava Khichdi

Preparation:

Rava Khichidi the mouth watering south Indian dish mostly prepared for breakfast.But few south Indians prepare it irrelevant of the time during breakfast,lunch,evening snacks time,dinner.It can be prepared for any meal of the day.Few people take it along with coffee by which they enjoy its taste.Generally in most of the south Indian weddings they serve this rava kichadi with sambar and chutney as an accompaniment dish.The taste changes for every place and it depends on they way of preparation.Some got talent in making a perfect rava Khichdi and some are not good in making it.Try learning how to make a perfect khichdi to enjoy its complete taste.This is generally prepared by using Ghee but if we use a mixture of oil and ghee it reduces the excess calories.One can try to do this for a small change instead of making usual vegetable rava upma.

Step 1:

At first we have to roast the rava in a pan by taking one table spoon of ghee and make a deep fry until you get a nice aroma of roasted rava.We can skip this step if you have bought roasted rava from the shop.Chop all the vegetables finely and keep them aside for further process.Take a kadai and heat the Ghee and oil mixture and stir it for two minutes then add bengal gram to it and fry them till their color changes slightly.Now add mustard seeds,urad dal and curry leaves to it and saute them well until they turn their color to brown.Now add finely chopped onions, slit chillies and ginger.Make a deep fry of all these ingredients to turn their color.Now add all the finely chopped vegetables and turmeric powder.

Rava khichdi preparation process

Step 2:

This vegetables are cooked with the ingredients and saute them for two to three minutes.Make sure the vegetables are not over cooked as they have to be cooked along with rava again so let them be half cooked.Now to this mixture add three cups of water and add salt that is sufficient for taste as it different from one to one.While cooking we can check the taste as the salt is sufficient or not depending on that we have to add more water or salt.But if the water is quite salty don’t add water just leave it as we add the rava it will be perfect.

Rava khichdi making-adding three cups of water and saute

Step 3:

The cooking process is continued until the water bubbles comes then reduce the flame and now we have to add rava slowly to this boiling water with one hand and care should be taken that the boiling water should not fall on hand.While adding rava to the boiling water stir it continuously with the other hand to avoid formation of lumps.This stirring is done till it forms a semi solid state then add a table spoon of ghee on the top of it and stir it completely so that the ghee gets mixed in it.Do this process till the water completely gets absorbed and then close the lid and cook it in a low flame then turn off the flame.That’s it we have preparead most delicious south Indian recipe rava khichdi.Move it to a serving plate and enjoy the taste.we can have it with raita as a great combination.

Rava-Khichidi-with raita

June 11, 2014
For the love of Chocolate!

That silky, smooth, velvety, so yum, exotic thing, we can’t resist is CHOCOLATE. Just the addition of Chocolate can make anything to everything delicious. It is such a thing that everyone craves and loves. It can lift up your mood and has the goodness of antioxidants. Chocolates are lovable and are a sheer bliss to humanity.
For the love of chocolate, here are some too popular chocolate delights, easy to make at home and are fancied too.

CHOCOLATE CHIP COOKIES

(Recipe)

Preparation time: 20 minutes Servings: 25 Cooking time: 15 minutes
Ingredients: 1 and half cup chocolate chips
Four ½ cup flour
2 teaspoons baking soda
2 teaspoons vanilla extract
½ cup white sugar
1 and half cup brown sugar
2 cups butter, softened
2 packages instant vanilla pudding mix
4 cups dark chocolate, chopped.

Procedure: Sift together flour and baking soda. Set aside.
In a large bowl, mix butter, brown sugar, white sugar. Beat in the instant pudding mix until blended. Add eggs and vanilla in the creamed mixture. Now, blend in the flour mixture which was kept aside after being sifted. Finally, stir in the chopped dark chocolate, chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased baking sheets or parchment paper.
Put it in the preheated oven at 350 degrees for 10 to 12 minutes for soft or crunchy cookie as per your taste. Edges should be golden brown, it will look nice.
This is a true chocolate lover’s cookie and can add optional ingredients like walnuts or almonds or pecans or white chocolate. Large chunks of chocolate chips is what make them extra special. Famish it. Bake it and Eat it all by yourself.

DARK CHOCOLATE SAUCE

(Recipe)

Preparation time: 15 minutes Serves: 10
Ingredients: 6 ounces Dark chocolate bar, broken into pieces (77% dark chocolate)
Half cup sugar
Half cup water
½ teaspoon vanilla extract
1 ounce butter
8 tablespoons heavy cream
Procedure: Stir in water and sugar in small pan. Simmer over low heat and stirring occasionally, until sugar dissolves in water and forms a simple syrup.
Transfer the simple syrup on the top of double boiler over a low heat, slowly add pieces of dark chocolate and butter, whisking occasionally until the chocolate is melted.
Slowly add in vanilla and cream until fully blended and smooth.
Keep stirring and when it is smooth. It is ready to serve. Serve it warm.
This glossy dark chocolate sauce has a rich bittersweet chocolate flavor and is perfect treat for dark chocolate lovers. As, having rich cocoa content of dark chocolate, it has antioxidant benefits in good amount. Having velvety smooth texture, it tastes wonderful when served warm dribbled over icecreams.

CHOCOLATE ICE CREAM
(Recipe)

Preparation time: 1hour + freezing time
Ingredients: 1 cup sugar
2 ½ cup milk (with full cream)
2 tablespoon cocoa powder
1 tablespoon custard powder
½ teaspoon vanilla essence
1 cup nuts, cherries or berries to garnish
Procedure: Mix custard, sugar and cocoa in half cup of milk.

Heat the remaining milk and when it comes to boil, add custard mixture and boil again stirring continuously otherwise lumps are formed.
When it boils, simmer the gas for 30 seconds, shut off the heat and leave it to cool down.
When it reaches room temperature, mix the cream and vanilla essence and transfer onto a container with a tight lid.
Freeze it in refrigerator till almost set, then take out and whip up in a blender and place it back in the same container into the freezer.
The lid should be tightly shut as it prevents the crystals from forming. Blend once more when almost set and place back in freezer. You can adjust the cooling to normal in about two hours after the blending.
Serve it by garnishing nuts and cherries.
Scream, scream Icecream is like perfect treat on a hot day. Chilled icecream when made at home becomes more special and everyone loves it. Especially children. Chill out with the chilling effect of the chocolate icecream!
After all these easy to make recipes at home, I know craving for them is at peak. These are super easy, super awesome, yum and delicious recipes with the loveliness and richness of chocolate and its chillness and warmth . Its a perfect treat for children and your loved ones. No occasion required, just make them, freeze them, bake them whenever you want to. You don’t need a reason to put these recipes into practice in your kitchen. They are just all time comfy, cosy, rich and creamy, chocolaty recipes. If its long time you havn’t been in your kitchen, then just go Start making and baking it. Put on that apron and use your wit. Be creative and add your stuff too in these recipes. You never know what magnificent taste you come out with. You can even dip the chocolate chip cookies in dark chocolate sauce or you can even drizzle this sauce on the chocolate icecream. In a way, these recipes are connected and enjoyed with one another. For me, cooking is happiness and I get excited and calm at the same time whenever I get time to cook. Cooking is worth it, So make some time out of your busy schedule and start with these Chocolaty desserts. You will love it and people in your life too.
Keep cooking, Baking, Eating and Partying.

June 11, 2014
Red is the colour I’m looking for!

Red is the colour of passion. One sees red when they’re angry and one picks up a red heart to show that they love someone. Love and hatred, two sides of the same coin, can be expressed by a single colour – red. So when it’s someone’s birthday and you want to show your love for them by baking, why go with the classic chocolate cake? Maybe it’s time to get a little more creative. Show your love with the colour red. Bake a red-velvet cake!

Even though it sounds like a complicated thing to make, a red velvet cake is perhaps one of the easiest cakes to make apart from the classic chocolate or vanilla cake . A red velvet cake is basically a light chocolate cake with red colouring in it. A red velvet cakes speaks out and shows that it’s a special occasion cake because if you bake regularly, then you need a special recipe to mark a special occasion. A red and fluffy cake is perhaps one of the easiest and also one of the prettiest way to mark a special occasion. However, there are no rules against baking and indulging in this cake without a special occasion. The melt-in-the-mouth buttercream frosting used in this recipe is one of the most amazing comfort food that you can ask for.

so to celebrate or to indulge with style, here’s what you will need:

ingredients :

1 cup all purpose flour

1 cup sugar

¾ cup vegetable oil

2 large eggs

¼ cup milk

1 teaspoon cocoa powder

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon red food colour

Once you have everything, mix the flour, sugar, cocoa powder, baking soda, baking powder and the food colour in a bowl.

In a separate bowl, mix the eggs, milk and the oil.

Once done, mix both of them together.

If the batter is too thick, add some warm milk.

Make sure the batter is not too dark in colour because the cake gets darker after it’s baked.

Grease and flour a pan and bake the cake at 350°F for 30-35 minutes or until wooden pick inserted comes out clean and dry.

Let the cake cool for around ten minutes before taking it out of the pan. While it’s cooling, pour yourself a drink and sip at it, Nigella Lawson style. Or you can catch up on wrapping up those gifts or putting up finishing touches to the birthday decorations. If you’re not doing any of these, you could make the frosting for the cake. The perfect frosting for a red velvet cake, in my opinion, is butter-cream frosting.

To make the butter-cream frosting, you will need:

100 gm butter

1 cup icing sugar

2 tablespoons all purpose flour

1 cup cold milk

(if the butter is unsalted, you will also need a pinch of salt)

Soften the butter by either leaving it out for a while or by heating it up in the microwave for ten seconds.

Add the salt, if you’re using unsalted butter.

Add the icing sugar and beat until it’s light and fluffy.

Mix the flour in the cold milk. Heat it on a low flame while stirring constantly. If the mixture is not being stirred constantly, it will form lumps.

Once the mixture is thick and cooked, let it cool. Cover it while it is getting cooled so that it does not form a crust.

Once it has cooled, add it to the butter and sugar and beat. This mixture will provide the extra volume and fluffiness without the extra butter.

Before applying the frosting on the cake, make sure that the cake is cold or else the frosting will melt off. Dip a knife in warm water and use it to smooth-en the surface of the cake.

Cover the cake with the frosting. If you’re making a layered cake, apply some frosting between the layers as well. Sprinkle some brown sugar or nuts for decorations. Pop it in the fridge for an hour to make sure the frosting sets well. Take it out, put it on a plate and you’re ready to celebrate!

When you come to think of it, a red velvet cake is just a chocolate cake which is red in colour. But when you present it to someone you love, it says a lot more than a chocolate cake. Unless that person is a chocoholic, in which case, you should just go with the chocolate cake because the warm brown of chocolates is what will really please that person. Otherwise, nothing can express your love more that a red velvet cake simply because it is the universally known colour for love, for passion. It also brings a little variety and adds a little difference to the regular cakes which are either brown or white. It is also the perfect cake for kids because for a little child, it is fascinating to be able to eat something red and delicious because, let’s face it, most of the kids out there don’t really like tomatoes.

Everyone loves a little colour in their lives and perhaps the colour you’re looking for this time is red. Try it out and let us know if it worked for you!

Bon appetit!

June 11, 2014
The Goodness of Bitter Gourd
The bitter gourd or karela is a summer vegetable mainly found in the tropical areas. It first originated in India and then by the 14th century began to be widely cultivated in Asian countries, Africa and the Caribbean islands. The edible fruit of this vine is extremely bitter but is a storehouse of iron. There are different varieties of the bitter gourd, and they vary in size and colour. The medicinal value and antiseptic qualities of this humble vegetable cannot be underestimated. Its juice is often recommended for controlling diabetes, healing stomach ailments and as a natural way to good health.

The bitter gourd vine is herbaceous and has tendrils which help it to hold on to supports. The leaves have rugged edges and grow alternatively on the tender stem. The bright yellow flowers, both male and female are seen on the same plant. After flowering in June the fruits usually start forming within a few months. The fruit is oblong in shape, with a spiky outer surface which is bright green in colour. Flat seeds are found inside the fleshy outer cover. This vegetable has a watery texture, and is very bitter. The skin is tender and edible and is eaten green. When the fruit ripens, the skin becomes tough and bitter to taste and cannot be eaten raw. On the other hand the pith which becomes dark red in colour is used raw in some salads.

The different varieties of bitter gourd carry the same properties although they vary in colour, size and appearance. The white or light green variety is longer in size with less tapering ends and a moderately less spiky exterior. The smaller, dark green variety with sharp spiky exterior is used as a stuffed vegetable and is popular in Pakistan, Nepal, India and the Asian sub-continent. This green vegetable is generally eaten in a cooked state, while the young shoots and leaves can be eaten as greens. The bitter flavour of the bitter gourd makes it an important ingredient in stir fries, soups and in the making of herbal teas and beers.

In India bitter gourd is cooked differently in the south and north. The people in north India sometimes cook it as a stuffed vegetable in oil, or cook it separately with tomatoes and potatoes as a subzi and eat it along with roti and curd. In south India it is cooked using coconut oil, with lots of grated coconut as a thoran, or with fried coconut as a theeyal or pachhadi and is consumed with steaming brown rice. In Tamil Nadu, the bitter gourd is made as a special dish using onions, lentil and coconut along with tamarind juice. This is a very popular preparation and is called ‘kattu pagarkkai’. In most of the dishes, a lot of onions are used along with rich spices and tomatoes, which help to lessen the bitterness of the vegetable. The green vegetable is cooked in different forms. In many households, bitter gourd is cooked with meat, eggs, beef, pork or shrimps and use coconut milk for added flavour. Pickles, soups, curries, stews, chutneys and stir-fries made using this wonderful vegetable are popular delicacies all around the world.

Bitter gourd is well known for its medicinal values also. Since time immemorial it has been used in herbal medicine systems. It is largely used as sure cure for various ailments, especially complaints of the gut stomach and intestines. Research has proved that the concentrated extracts of the bitter gourd has hypoglycemic and hypolipidemic effects which make it popular as a widely used remedy for diabetes. The extract of the bitter gourd is also used as a dietary supplement for breast cancer patients because it exerts a significant effect against the growth of breast cancer cells.

If we have leisure time and interest in cooking we can experiment and bring forth innumerable attractive and mouth watering delicacies. For example:

Fried karela Boat

Directions:
- Slit open 8 long, slender karelas and clean out the inside
- Half cook the karelas in salted water with a pinch of turmeric
- Grind 5 green chillies and 100gms of roasted channa
- Mix well with salt, garam masala and coriander powder
- Add chopped coriander and stuff into the slit karela
- Tie each karela ( boat) with a thin thread
- Use a shallow pan and heat the oil well
- Fry the karela on a slow flame and carefully keep turning them over till they turn into a golden brown colour.
The dish can be served hot with tomato sauce or pudina chutney. This appetizing and spicy dish can be enjoyed with rice, parathas or rotis.

Hot Karela Achar

The bitter gourd can also be used to make a very tangy, sour pickle with many spices and condiments. This “Hot Karela Achar” goes very well with rice or rotis and can be carefully preserved for some time.

Directions:
- Wash and dry karelas well
- Cut the karelas and De-seed.
- Chop karelas and few green chillies into very thin slices
- Rub salt well, squeeze out water and sun dry for one day
- Heat one cup of oil, splutter mustard and lightly fry a few methi seeds.
- Add the dried karela and green chillies, curry leaves and fry till crispy
- Mix thoroughly with a pinch of asafetida powder and salt to taste
- Store in dry glass jars when cool and fill oil till top
- Keep for two days, mix oil well and then serve.
June 11, 2014
The King of Fruits

Mango is a fruit which belongs to the plant family Anacardiaceae. They are tropical fruiting trees which are mostly cultivated for edible fruits. The mangoes originated in South and Southeast Asia and were later adopted by the neighboring regions. With time it became one of the most cultivated fruits in the tropical regions.Major contributions to the production of mangoes are given by regions like Sumatra, Borneo and counties like Burma and India. Other than being the king of fruits, mango is the national fruit of Indian and the Philippines and the national tree of Bangladesh. Mangoes come in different varieties depends upon the method in which it is cultivated plus the weather conditions. In some cultures the fruit and leaves of this plant is used as decorations for wedding and other public and religious ceremonies.

Cultivation of mangoes have been taking place in Southeast Asia for thousands of years but the knowledge regarding its cultivation reached East Asia by the 5th century only. In East Africa mangoes were introduced after the 10^th century. Mangoes later travelled to regions like West Indies Brazil and Mexico where appropriate climate contributed to its growth. Cultivation of mangoes can only be possible in a frost free tropical climate. Today almost half of the production in the world market is done by India with china being the second largest producer. Other regions such as Australia, Pakistan, north and Central America also account for the production of this fruit. Such as the Canary Islands in Spain is also a notable producer of this fruit. Though India is the largest producer, study sates that it accounts for only 1 percent in the international trade market for mangoes as it most of its produce is consumed domestically.

Over the years so many different ways have been introduced for consumption of mangoes in the form of chutneys, pickles and milkshakes. In many households, mango pulp is used to make jellies and a special jam called mangada. The pulp is also is cooked with red gram and served with rice. In Andhra Pradesh mangoes are used to prepare dal while in Gujarati cuisines, mangoes are used to make chunda which is a grated mango dish. In many countries mangoes are used to prepare smoothies and ice creams where the mango nectar is used as a major flavouring and colouring agent. In Central America people consume green mangoes with salt, lime and black pepper along with a hot sauce. Traditionally roasted pumpkin seed along with chilli or soya sauce is eaten together with green mangoes. In Southeast Asia slices of mangoes are put over ice creams. It is also served as a desert with a special kind of rice cooked with coconut. Green mangoes are used as salads and served with fish sauce, rice vinegar and dried shrimp.

Mangoes are considered to be very beneficial for health as they are full of anti-oxidants which help in fighting different types of cancer such as breast, prostate and colon cancer. These anti oxidants also help in preventing leukemia and help in cell rejuvenation and repair. Acne is reduces as it helps in detoxifying the skin from inside. Mangoes are huge storehouses of vitamin A and C. vitamin A as we all know helps protect the eyesight and is responsible for endowing a glowing skin and maintaining a great complexion while vitamin C is responsible for boosting immunity. The acidic content of vitamin C is further accompanied with acids like malic and tartaric acid which helps in maintaining the alkaline balance of the body. The thread like texture of the fruit is because of its high fibre content. Fibre further helps in lowering cholesterol levels in the body thereby playing a huge role in preventing diabetes. The skin of this fruit is a popular de-tanner and is extensively used as a part of many beauty regimes, including reduction of dark spots, acne, cleansing, exfoliation etc. The best part is, being a natural product it is safe to use across all skin types and is foolproof solution for fair smooth skin. Mangoes are also beneficial for the hair being an oasis of vitamins and minerals that nourish and encourage hair growth. As a part of many home remedies, mangoes are used as conditioners, for treating dandruff and reducing hair loss and graying of hair.

To avail all these benefits, it is important that we, as consumers, select and store the fruit judiciously. Ofcource, the rules for selection remain the same; clean no marks on the external body and so on. But more importantly, mangoes with good aroma should be selected. Unripe mangoes are green in colour while ripe mangoes may have different colour like yellow, orange or red but one thing should be noted that the colour must not be seen as a basis for deciding the maturity of the fruit because there are some varieties of mangoes which retain their green colour even when they ripe. Once the mangoes are purchased care should be taken regarding the storage of this fruit which varies depending upon the variety of the mango. In order to ensure that mangoes remain fresh we can store them in the refrigerator. Freezing them may result in the blackening of their outer skin but the inside remains fresh. In case they are green in colour then they should be stored in a brown paper bag away from sunlight for a few days till they ripen.

June 11, 2014
Basic and easy DIY snacks.

Morning blues are very real and in fact would remain so till you retire. From the moment you enter the secondary school, getting up in the morning is a bane to be faced and dealt with. Might as well do it head on. How ? Well, with food of course. For those lucky few who have breakfast waiting on the table when they get ready and have a mother hen forcing them to eat, please stop reading the misery of those who are on their own. Life outside home is more about understanding the value of a MOM and a Home cooked meal than anything else. Having had six year experience staying away and fending for my own meals, I bring to you few tricks for putting together a happy meal so that the day starts of just right and morning blues get a nice surprise. After this you will defiantly not jump up to the idea of getting up, for lets accept it, sleeping is all the more fun, but it will help you deal graciously.

POHA.

Among the easiest to make breakfast or snack ever. All you need is boiled potatoes, chopped onions, challis, salt, sugar, turmeric and poha of course. The meal starts with boiling the potatoes, chop them in eatable pieces once you are done. By the time have the dry poha soaked in water; add little salt when you do this. After the boiling, sauté the chopped onions, add turmeric, challis, chopped potato and salt. Stir till you get a faint yummy smell. In case you need a more specific indicator, make sure the turmeric is spread in the mix, the onions look slightly reddish. Now add the poha after straining the water. Make sure you dislodge the lumps formed in the poha. Now mix the poha into the pan. See the yellow color spread and the delicious smell waft through the house. Add little sugar, more like sprinkle it. Sprinkle few drops of water on the dish, turn down the flames and cover the pan for few minutes.

TIP: this tastes all the more delicious if you add sev on top with few drops of lemon. A cup of piping hot tea/coffee won’t hurt at all.

Bread Poha.

This is called a Friday poha or the leftovers dish for this dish uses all the things most likely to be leftover with you at the end of the week. Simply replace the poha with bread pieces, no soaking required! Cut them into pieces and add to the onion, potato chili, salt and turmeric mix. It tastes just as good and more interesting.

Boiled Corn.

Now this has been a rescue item to me and I have seriously strong feelings for the dish. Just get an ear of sweet corn, shell it out and boil them. Add salt at this point for your taste. In time when the corn is boiled, you can check with putting a fork through it or just taste one, one just needs to strain out the excess water and the perfect snack is ready.

TIP: a dollop of butter will go a long way into making the dish irresistible.

Sprouts

This is same as boiled corn. Do not get into the hassle of bringing in unshrouded ones and then do it yourself. Chip in additional 10 bucks for already sprouted and ready to cook kind of deal. Add all the spices like salt, chili powder turmeric to make the basic version. One can add tomato, onions etc. to spice it up. Get the taste of it and then experiment. Lemon drops won’t hurt either.

Eggs!

Probably a go-to dish for youngsters on their own. Boil them for a nice English feel, poach them or make a nice omelet. Practice making a sunny side up for a delightful breakfast. Make it Mexican style of Indian way; egg is a versatile way to start your day. IF you love to cook, French toast is one of the most loved snacks. Have a go at it.

Mashed Potatoes:

This is a little fancy and really easy way to get your meal ready. Boil a potato, add salt while boiling. They mash it. In an aluminum vessel, cook the potato with milk, chili flakes. This is the most basic way to do it and among the easiest way as well.

Bread delight.

Get a loaf of bread and then let the creativity flow. Go for classic bread butter, bread jam or a toast. Go nuts with Nutella or peanut butter sandwiches. For the health freaks, add on your veggies. OF make boiled egg sandwich. If you have a pan, then put the breads on the pan slathered with ketchup. Add grated cheese on it. Cover the pan for some time. And you have a delicious cheesy snack ready. It is hassle free, cheaper than a pizza and a move over the same old sandwich.

This concludes the easy snack tips. Look out for the one about easy lunches/dinners. Happy munching!

June 11, 2014
QUEEN OF HERBS- THE HOLY TULSI
Since time immemorial, the mankind has relied on the healing power of herbs. If we dig into our ancient past, we would find enumerable references of traditional herbs with numerous health benefits. One such plant, which finds it mention everywhere, is tulsi or basil.

The holy tulsi, also known as the ‘ QUEEN OF HERBS ’ ,is the most sacred of all the herbs found in India. In Ayurveda, tulsi is regarded as a divine plant. The benefits of the plant are much beyond our knowledge and its mere presence can bring a change.

Dr. RM Gupta, a naturopath, says, “ tulsi is not only beneficial in curing cold and cough but it can also act as an anti-cancer and blood-purifying agent.”

There are three types of tulsi mentioned in Ayurvedic texts – Rama tulsi, Shyama or Krishna tulsi and Vana tulsi, all having their own different benefits. According to Hinduism, it is regarded as Goddess Tulsi. Its leaves are offered during the worship of Lord Vishnu and his incarnations of Krishna and Vithoba.

Beauty benefits –

Tulsi stems and roots are known for the making of the tulsi malas. Tulsi also known as skin rasayana, helps to stay healthy and supple as it is a good source of vitamin C, carotene, calcium and phosphorus.

For hair, add a small amount of tulsi oil to coconut oil and massage well. Tulsi helps to improve blood circulation and keeps the scalp cool. Applying tulsi paste, keeps the scalp and roots clean and dandruff free.

It has also been successfully tried by some naturopaths in treatment of leucoderma. Its anti-oxidant properties prevents the body from damages caused by free radicals, thus delaying the aging process and appearance of wrinkles and other signs of aging.

Health focus-

According to the reports published, an oily substance found in tulsi actively destroys tuberculosis bacilli. It is also used to prepare more than 300 medicines in Ayurveda and homeopathy. During eclipses, may people believe that if leaves of the tulsi plant are kept near the food items then it prevents any adverse effects on them

It is claimed that tulsi promotes positive thoughts among people who come in contact with it. The plant has the ability to clear bad air, and therefore known to promote positive thoughts among people who come in contact with it.

Medicinal value-

Not only from the religious point of view but from a medicinal perspective also, tulsi has endless medicinal values and these are –
1. Swine flu– wonder herb tulsi not only keeps this dreaded swine flu away but also helps in fast recovery from it. Tulsi improves the body’s overall defense mechanism including its ability to fight viral diseases. It was successfully used in combating Japanese encephalitis. The juice of tulsi leaves, should be consumed twice a day with empty stomach as it reduces the chances of swine flu returning.
1. Cough– tulsi is one of the basic ingredient of almost all the Ayurvedic cough syrups and helps mobilize mucus in bronchitis and asthma.
1. Eye disorders– tulsi juice is an effective remedy for sore eyes and night blindness caused by lack of vitamin A.
1. Tooth disorders– tulsi is good for maintaining dental health and is an excellent mouth freshener and oral disinfectant as it destroys germs and bacteria found in mouth.
1. Radiation poisoning and cataracts– tulsi gives promising protection from radiation poisoning and cataracts.
1. Fever– during rainy season, when dengue and malaria fever prevail, tender leaves of tulsi, boiled with tea, acts to prevent these diseases. In case of acute fever, a decoction of the leaves boiled with powdered cardamom in approximately half-a-liter water, mixed with sugar and milk brings down the body temperature significantly. This should be repeated after every two or three hours.
1. Headaches– tulsi is used as an effective medicine for headaches. A decoction of the leaves twice a day can help get rid of headaches.
1. Respiratory disorders– the herb, tulsi is useful in treatment of respiratory system disorders. Tulsi leaves boiled in half-a-liter water, till half amount of water is left, added with ginger and honey is an effective remedy for asthma, bronchitis, influenza, cough and cold. This can also be given with cloves and common salt, to get immediate relief.
Home remedies with tulsi-

Tulsi strengthens the body to fight diseases caused by the deficiency of vitamin A and C. It also has the potential to cure feminine diseases.
1. In case of sore throat, boil tulsi leaves with water and drink twice a day. This water can be used to gargle.
2. Tulsi juice and honey are effective in curing hiccups.
3. Tulsi leaves provide relief in ear pain and infection. Put a few drops of tulsi leaves into the ear for relief.
4. To get relief from pain due to burns, apply tulsi juice mixed with equal amounts of coconut oil.
5. To get quick relief from itching, apply tulsi juice mixed with lemon on the affected portion.
6. Eating a few leaves of tulsi improves digestion, relieves acidity and gastric trouble.
7. Tulsi leaves boiled with water, and then cooled can be applied on acne-affected area and eliminates pimples.
8. A few leaves of tulsi chewed can cure ulcers and infections in mouth.
9. To cure malaria, take 5-6 leaves of tulsi with black pepper powder twice a day.
10. Using the powder of dry tulsi leaves, and brushing teeth with this powder can keep healthy gums and prevent bad breath.
June 11, 2014