Delicious Indian Food and Recipes

Boondi

2006-08-13T21:55:00.000-07:00

Ingredients

1 cup gram flour
1/2 cups sugar
1 cup water
1/4 tsp. cardamom powder
6-8 chopped almonds
ghee to deep fry
perforated flat spoon about 5" diameter

Method

1.Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.
2.Remove scum and boil liquid till the syrup is sticky between the fingers.
3.Keep aide, but keep warm for use.
4.Make batter with gram flour, which should not be too thin.
5.The batter should evenly coat the back of a spoon when dipped in it.
6.Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
7.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
8.Pour back remaining batter and wipe spoon.
9.Stir the boondis in the ghee gently and fry till crisp but not brown.
10.Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.
11.Spread on a wide plate, add cardamom powder, almonds and mix gently.
12.Cool completely and loosen the boondi with finger till each droplet separates.
13.Store in airtight container.

Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is very easy.

Making time: 30 minutes.
Makes: 3 cups approx.

Tips on Healthy Cooking - Part 1

2006-07-20T07:20:00.000-07:00

Lemon juice when added to fruit like apples, bananas after cutting, and tossed lightly will prevent them from turning blackish immediately. This job can be simplified by using a small spray bottle spray the fruit.

Add a few drops of lemon juice to rice, while it is cooking. This will keep the grain from breaking easily.

Do not discard leftover mojo sauce. Add as a seasoning to clear and tomato or other similar soups.

One may marinate the vegetables prior in some vinegar, garlic and chilli if desired. This will give a more piquant taste to the stew.

To avoid a layer form on any thick liquid preparation while cooling (for eg. Basundi, tamarind chutney, custard etc.),spinkle some granules of sugar over the surface of the dish.

Lightly roast garlic flakes, rub between the folds of a piece of cloth. The skins will come off easily.

Try recipes of mangoes with different varieties, to get a variation in flavours, taste as well as colour, since they range from pale yellow (malgoba) to the deep orange (kesari and dusseri) varieties.

Always crush icecubes well before putting under an electrical hand mixer for Blending. Using whole cubes, can result in the mixer head breaking and flying To pieces.

Always powder citric acid crystals before adding to any preserve or murabba, etc. It will blend into the recipe much better and faster.

Choose the smaller, flat, thin skinned tomatoes, for making sauces. They will not only give better quality sauce, flavour will also be better. Even the residue to get puree will be much lesser.

Tamarind tends to get very thick on grinding. So save some water to add to the last churning, or To run in mixie, after having emptied it by inverting into container. The stuck paste will dilute Easily, when machine is run for a few seconds. Therefore cleaning is simplified and wastage Minimised.

While making dosas or chapattis pour oil 1 inch inside the outer border of the dosa or chapatti so that the oil does not flow out and spoil the non stick coating. - Deepa

Never store pastes in open bowls or jars. The smell will permeate milk, butter, cheese, veggies, Fruit, other dishes and even icecubes, and the damage will be irreversible. This is because of High content of garlic in many pastes.

Never make a paste of raw onions if you want to keep it for any amount of time. It will turn Bitter. Always fry them in a little oil, and then grind.

Grind thick masala pastes on a stone grinder if possible. Since you would be using lesser water. The taste and texture would also be much better.

Avoid cooking sour dishes (like tamirind based dishes) in non stick pans coz the sourness will remove coating faster. - Deepa

Pour a little water (about 1 cup for a 3 litre vessel) in vessel in which you would boil milk. Then, pour in the milk. Heat container and bring milk to boil, without stirring. This way the milk will not scald at the bottom of the Container. Take care to rinse vessel with clean water before using.

Boil peelings of raw mango, in containers like pressure cookers, aluminium skillets, etc. to make them come out clean and shiny.

Smash half a boiled potato, add a bit of water, and convert to a smooth paste (use a small mixie for convenience) and add to any soup to thicken and add body, if you have run out of cornflour.

Add a lemon and onion to the vessel in which potatoes are boiled, add some water and boil a few minutes. Drain and wash with dishwashing soap. Will keep the vessel from discolouring.

Always keep slit or chopped brinjals in salted water, till required. Remove and use as per recipe, when required. This will keep them from turning black, which happens when they are kept otherwise, in a matter of minutes.

Keep pan in which any vegetables are cooked, covered, after taking off fire, aside, for a few minutes. This will help the vegetable absorb the juices in. This also allow the hot vessel to blend the flavours slowly, to make the vegtable better, generally.

To give abetter flavour to pureed onion, pierce onion with a long fork. Roast over direct flame turning all around, till out 2 layers are burnt. Wash burnt layers under running water, chop and puree onion.

To chop onions without tears, slit a clean transparent plastic bag from base, so that both sides are open. Place board, and hands inside this and chop onions with the bag forming a loose out casing.

Peel onions easily by dropping them into boiling water and covering. 3 minutes for small varieties, and 5 minutes for the large varieties. Cut a small cross in the root base for larger ones, to prevent from bursting in the water.

Rub slices of onion on dosa tawa (griddle) before spreading dosas. This will avoid the dosa from stubbornly sticking to the griddle or tawa.

To roast large brinjals on an electric stove top, slice vertically into half right through the stem. Make shallow criss-cross cuts on the cut surface, then apply a light film of oil on all surfaces. Roast both halves together on medium heat (turning now and then) for about 20 minutes. Then raise to high heat and roast for a few more minutes, till soft and limp and both sides are black. Cool thoroughly, then carefully peel the skins off both sides.(Wipe over with damp fingers to clean). Mash and use as required. - arunrao@one.net.au

Use leftover salads in making a nice hot pulao. Steam rice, add a few spices, masalas, salad, cheese if desired, salt and toss well. Cover and simmer till very hot.

To crush chillies fine, run in a small electric grinder with a pinch of salt. This will Remove with a rubber spatula. This will save a lot of time on chopping, as also it will Keep the hands safe from handling chillies. Even one or two chillies can be done Easily this way.

One tsp. soyaflour, with 3-4 pinches salt, 1/2 tsp. cream and 1/2 tsp. olive oil, mixed together and rubbed gently on skin make an excellent exfoliator for skin. Apply on face, rub with slow gentle strokes till you feel the skin tingling. Wash off with running water, and dab dry with soft towel.

Spicy Roti

2006-07-13T06:14:00.000-07:00

1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water

METHOD
Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make small potato sized balls. Roll to 3-4 mm thickness. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff, with help of tongs. Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.

2006-07-13T01:07:00.000-07:00

1. 1 1/2 cups wheat flour
2. 1/2 cups gram flour
3. 1 1/2 tsp chilli powder
4. 1 tbsp oil
5. salt to taste
6. 1/2 turmeric powder
7 . 2-3 pinches asafaetida
8. 1/2 tsp each cummin / oregano seeds
9. finely chopped coriander
10. 1 tbsp water

METHOD

Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth.
Break off bits and make small potato sized balls.
Roll to 3-4 mm thickness.
Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct
on gas flame and puff, with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter
and serve hot with sweetened mango preserve
(chunda) or curds or jam.

Spicy Khaja a Tea snacks

2006-07-09T21:36:00.000-07:00

Ingredients

2 cups gram flour
1/2 cup plain flour
2 tsp. red chilli powder
1/2 tsp. omam seeds (ajwain)
1/2 tsp. cumin seeds
1 tbsp. coriander very finely chopped
1 tbsp. oil
salt to taste
oil to deep fry

Method

1.Mix both flours together.
2.Make a well in the centre, add all other ingredients, except oil to deep fry.
3.Mix them well in the flour.
4.Add enough water to make a soft pliable dough.
5.Divide dough to make small (4" diameter) thin rounds.
6.Prick on both sides with a fork.
7.Allow to dry on a clean cloth for 25-30 minutes.
8.Deep fry in hot oil till a light browning appears.
9.Do not over fry.
10.Drain and cool completely before storing.

Making time: 30 minutes
Makes: 25-30 pieces

Simple Potato Cake

2006-07-04T09:16:00.000-07:00

Ingredients

3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour

Method

1.The potatoes will turn out best if boiled and refrigerated overnight before using.
2.Do not peel potatoes. Slice into thin rounds or grate coarsely.
3.Deseed capsicum and slice into thin rounds
4.Heat a thick nonstick pan about 5" diameter.
5.Meanwhile mix cheese, milk, crumbs, flour and chilli.
6.If mixture feels thin, add some more bread crumbs.
7.Add salt to taste. Apply 1 tsp. on bottom of pan.
8.Arrange potatoes to cover the pan. Top with capsicum.
9.Pour the mixture all over evenly. Level to cover all the potatoes.
10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11.Flip over very carefully with a wide sharp spatula, and roast the other side.
12.Let in the remaining butter around the edges to seep down.
13.Let other side become golden brown too.
14.Flip on serving plate and make sections with a knife.
15.Serve hot and crisp.

Variation: Bake the same if desired, instead if roasting.Making time: 40 minutes

Maintain a Hygienic Kitchen - Part 2

2006-07-03T07:18:00.000-07:00

Add 1 tbsp. vinegar to a litre of water in a blackened cooker. Cover and boil for a few minutes. Wash regularly. This will remove blackening of the cooker.

To clean a blocked metal tea strainer, heat gently or place in a hot oven. When fully heated, the tea particles between the mesh will burn out. Scrub out particles now, with a stiff toothbrush or a metal bristle brush, and they will fall out easily. Wash with warm soap water and metal scrubber to finish off.

Place a small clean kitchen towel at the bottom of a pile of hot rotis, moongdis, etc. so that the layer of moisture created with heat, is absorbed by it. Or else the lower ones will become moist and soggy. Remove towel when the rotis have cooled comepletely. For soft rotis, place in a tin, also place a napkin on top of the pile before placing lid. This will soak droplets formed inside the tin.

To clean dirty copper utensils: Fill a spray bottle with vinegar in which 3 tbsp. of salt has been added. Spray solution on utensil liberally. Set aside for a while. Rub clean with a soft cloth.

Place sheets of thick papertowels at the bottom of a soiled sink. Pour diluted bleach to soak them. Keep for 3-4 hour. Press out the liquid into the sink, remove towels, add very little detergent and scrub gently. The result will be a sparkling clean sink.

To clean stains from melamine cups and suacers, fill them with liquid bleach, leave aside for 2 hours, rinse with water. If you clean one piece at a time, the same bleach can be poured into all pieces one by one, and very little bleach will be required to clean many pieces of melamineware.

To assemble a steamer at home, just take a large deep vessel, a colander which fits on the rim of the vessel and a lid which when used inverted will fit well on the rim of the vessel. Place some water in the vessel, place the colander and add the contents. Cover with inverted lid and place a small weight over it to keep the lid firmly down. Use a metallic colander which has holes punched into it.

Boil onion peels with a little water and vinegar in burnt and greasy pans. Simmer covered for 3-4 minutes. Wash with washing powder and scrubber. They will come out clean easily.

When coring whole jackfruit, handle with kitchen gloves or grease palms to avoid the resulting discolouration.

Use a woodhandled rubber kitchen spatula to scrape or empty any cooked dish or chutneys. This way, the vessels comes clean and washing is eased, and saving of soaps etc. is quite a bit.

Cover jar labels, etc. with transparent scotchtape, to keep its ink from fading, running, etc. and the label from tearing with use.

Always store kitchen ingredients in see through containers of either clear glass or plastic, for ease in locating, cleaning and keeping track of whats required to be refilled.

Wrap hands in either plastic kitchen gloves or just plain plastic bags while handling chillies. These will keep the hands from the burning sensation later on. Rub ghee on palms if chillies cause burning hands. After the sensation cools, rub the peel of a used lemon for 2-3 minutes and wash off.

Never scrape burnt leftovers from casseroles. Soak in a weak solution of vinegar, salt and soapy warm water for an hour or so. The stuck particles will come off very easily, without scratching the dish.

Use the silver foil wrappings of used medicines to scrub greasy utensils like tawas, pans, etc. Embed them at the base of plastic scrubbers for easy use and grip.

Never take your cookbook to the kistchen. Always make a rough note of your recipe on a piece of paper, pin/magnetically stick it over your workplace at eye level. This way: You preserve you cookbooks better and your recipe is bang in front of your eyes so reference is easier with less chances of mistakes. Also, you've automatically gone through you recipe once before proceeding to make it.

Beetroot Halwa

2006-06-27T20:52:00.000-07:00

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghe

Method

Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occasionally. Once it starts thickening, stir continuously. Add sugar and coo further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.

Quick tips for a rainy day-Part I

2006-06-19T05:55:00.000-07:00

Food poisoning and gastroenteritis are always on the rise during that "in-between" season when we move from summer to the monsoons.

The high humidity in the atmosphere, in cities like Mumbai, promotes the growth of disease causing bacteria.

Here are some pointers to keep in mind to avoid falling ill this rainy season.

Eating out

Food, like dal, soup, pasta, that is supposed to be served hot must be served PIPING hot. Often, pasta is served lukewarm, which makes it an ideal environment for bacteria growth. When placing your order, specify that you want it very hot.

Similarly, frozen foods like ice-cream must be served COMPLETELY frozen. At home, make sure you do not refreeze melted ice-cream as it becomes a good environment for baterial growth. This could lead to food poisoning.
Avoid eating raw food in the form of salads; you never know if they have been washed, cleaned and stored well at the right temperature before being served to you. Opt for stir fried vegetables.

Chutneys and sauces are usually allowed to stand at room temperature for several hours in restaurants and are loaded with harmful microorganisms. Avoid if possible. Coconut chutney should be avoided because it has a lot of nutrients which aid the growth of bacteria.

Avoid milk products, especially mithai, if the restaurant or outlet you are buying them from does not store/display them at controlled temperatures. This is because the high sugar content and the milk together provide a suitable environment for bacterial growth.

Avoid eating at roadside eateries especially those serving pani puri or bhel puri as the chutneys may lack hygiene and could be the cause of an upset stomach or even food poisoning.

Tips on Healthy Cooking - Part 5

2006-06-18T07:36:00.000-07:00

Hello friends,
It’s been long time to update this blog, now looking at your lovely comments I thought again I will start updating this blog....So I am back with some more mouthwatering recipes. :)

To make quick chocolate curls: Melt a plain cadbury's chocolate slab (8 piece one), spread on a smooth, greased surface like marble or wood. Take a sharp knife, scrape out chocolate keeping the knife in an angular position. The resulting scraped chocolate will come out in the form of long curls. Refrigerate carefully till required for use. Makes aprrox. 2 cups curls

Always invert items like cakes, jellies, etc. from moulds in the following way, instead of inverting mould over dish, in which case it may break while inverting: Loosen cake from sides by running a knife carefully, or jelly from mould by dipping in hot water for a few seconds. Place serving dish, inverted over mouth of mould. Invert quickly with a swift movement of both hands, holding mould and plate intact. Tap gently if any part is still stuck.

Soak almonds in warm water if time to soak is limited. That is 4-5 hours instead of overnight. However, very hot water, will discolour the almonds.

To make the ghevar two toned (brown at bottom and light on top) then use more milk in the Batter and less water.

While cooking vegetables which cook mostly in their own juices, cover with a deep dishlike lid. Pour water in this, and keep adding more as it evaporates. This way the vegetable can be cooked well, adding minimal amount of water.

In case rice tends to have excess water, wrap a thick cotton cloth tightly over the lid, and cover container. The napkin will soak the excess moisture, as the steam rises.

Add a few drops of salt water to banana chips, etc. while frying them, in the hot oil. This will turn out the chips crisper.

Any mashed potato stuffings, etc. tend to have water crystals on thawing after removing from the freezer. After thawing take in a heavy pan, and cook on medium flame, stirring all the time, till the water evaporates. The texture, on cooling a bit will come back to the original.

Use a mechanical or electrical chopper for chopping, semipureeing veggies, etc. since it cuts down making time drastically.

Run a spoonful of any sev, papdi, or farsan made of gram flour in a mixie. Add this powder to thicken gravies which have a watery consistency. Take care to use non-chilli sev for light coloured gravies.

One tsp. of plain flour mixed in 1/4 cup water boiled in a stock (2 cups) will lend body and enhance consistency of the soup.

Simply add water to curds (ratio of curds: water is 1:3 for thick and 1:4 for thin buttermilk. There is no need to buy it from stores, which is not economical at all)

Crush any leftover, broken puris, toss into a salad of chopped onions, cucumbers, tomatoes, Add seasoning of salt, crushed red chilli, crushed cumin, coriander, sugar and a dash of vinegar. Chill salad first, toss in thepuri just before serving.

Add a pinch of sodabicarb to spinach while boiling to retain its bright green colour. Also never overcook greens as they will lose thier colour taste and vital nutrients too.

Day old bread, blended in a dry mixie, to make fine crumbs, acts as an excellent thickener in gravies, batters, soups, etc.

Add cardamom skins to the tea-leaves canister. The resulting aroma of the tea will be good and refreshing with a hint of cardamom.

To give a novel taste to tea, add a piece of lemon peel to the water for tea decoction.

Bread ground to a paste with some water, in a mixie, acts as a good thickening agent for soups if cornflour is not available.

Add a handful of puffed rice to leftover tomato vegetable. Mix well, heat a little, and serve as a tasty snack, after garnishing with chopped coriander.

When frying a variety of things at a time, plan the order, keeping the lighter coloured ones first ones with chillies or darker ones towards the last. Since the oil will get coloured by frying the chillied things, then the lighter ones will discolour.

If puffed rice is not crisp and crunchy, dry roast in a large heavy pan, stirring continuously, till quite hot. Cool back to room temperature. It will get back its crunchiness.

Use tender stems of cauliflower leaves at its base to give body to vegetable stock. Or chop very fine. Stirfry and add to any soup. Give a distinct beautiful flavour.

Any vada mixture should be beaten well with hand prior to frying, to incorporate air in the batter and make it light, as also soft on frying.

To invert casseroles in a plate, you must line the casserole with greaseproof paper, with the edge jutting just above the rim of the container. To invert, fold down the edge over rim of the container. Place the plate upsidedown on the container. The paper should jut out. In a swift movement, invert the whole combination of plate, paper and container. Now the plate is right side up, the container upside down and the paper jutting out. Hole the paper down and carefully lift the casserole. Carefully remove paper.

Always warm dry spices like cuminseeds, cardamom, cloves, etc. on a griddle before powdering. The grinding will be done faster and powder will be finer.

Always keep cut or slit brinjals soaking in salt water, to avoid their becoming discoloured.

Microwave fresh mint till dry and crisp. Crush coarsely, mix some salt and chilli powder and chaat masala. Sprinkle over freshly fried papads for that extra tang.

Do not throw away the green tender stalks of cauliflower base. Chop fine and use in soups like other vegetables. You will be adding fibre to your soup.

Always keep dough covered with a moist cloth to avoid a dry crust from forming on it. Keep the cloth moist by rinsing in water every time it begins to feel dry.

To remove tomato skin easily, blanch them in very hot water for 8-10 minutes. Remove, peel and chop or mash as required.

To soften the taste of any extra sharp vegetable eg. fenugreek leaves, radish leaves, etc., Chop them, sprinkle some salt all over and keep aside for 10 minutes. Press out all the water and wash well 2-3 times in a colander.

Never beat idli batter too much just before spooning into moulds. Just spoon as is. The air already incorporated while rising is lost and idlis may not be as soft as they should be.

Add a handful of rice flour to bhajia batter for crisper and less oily bhajias.

If the idli sagoo tends to get too watery, add a tbsp. of fine breadcrumbs or 1 tsp. cornflour mixed in 1/4 cup water. Stir well till gravy thickens.

Use thick short grained rice for dosa and idli batter where ordinary rice is asked for. This will give a netter texture than using long grained basmati rice.

Add a pinch of soda bicarb to green vegetables while steaming or boiling or cooking in the microwave to retain the fresh green colour.

Add a tiny piece of crushed ginger to tea, while boiling, for the extra zing especially during the winter.

Drain and keep any extra channa dal aside after cooking. Chill and then add chopped onions, chutneys, coriander, salt, chopped cucumber and tomatoes. Serve chilled as bhel with cups of steaming hot tea.

A shortcut method is to use cashew powder, soaked for 10 minutes in some milk. Then proceed as above. But the result may not be as smooth as the original recipe.

Add a few tsps. of milk to cauliflower while boiling to rid it of the raw smell. Drain and wash before adding to the recipe.

Roast cumin seeds on a warm griddle before dry grinding. They will give a better flavour and grind faster.

To make creamier raithas, add half a cup of fresh cream to one recipe of raitha. Makes the dish much more rich, though.

Vegetable Cutlet

2005-10-10T20:53:00.000-07:00

Ingredients

· 1 medium size carrot

· 1 medium size potato

· 1 medium size beet root (optional)

· 4-5 Beans Peas (optional)

To Grind

· Garlic 1 small piece

· Fennel seeds 2-3

· Green chili 2-3

· Coriander leaves little bit

· One medium sizes onion finely cut & keep.

To dip

· 2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour)

Powder

· Take 3-4 slices of bread & powder them. (You can use either breads crumbs)

Method

1. Finely cut all the above said vegetables.

2. Wash & Pressure-cook with little bit of water, turmeric powder & salt.

3. Smash them & keep it aside (if there is any excess waterin the cooked vegetables just drain).

4. Heat one tablespoon of oil.

5. Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.

6. Then add the smashed vegetables & fry till it gets thickened. Wait to cool.

7. Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and

spread them in the plate or paper to dry.

8. Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.

Servings: 12-15 (depends upon the balls you are making)

Side Dish: Ketchup, Chilly chutney

Bread Besan Bajji

2005-10-10T20:48:00.000-07:00

Ingredients

4 Slices of bread
1 cup of channa dal
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Oil for frying.

Method

If you prefer onions you can put 1/2 onion cut into small pieces.
Make the paste of channa dal by adding some water and mix salt, chilli, corriander powder and some corriander leaves for taste.
Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.
Serve them with some hot sauce or ketchep.

Tips on various Food Items - Part 4

2005-10-04T07:15:00.000-07:00

Save the peel of apples, cucumbers and peaches. Grind them and add to the ingredients of a green chutney (coriander leaves, green chillies, ginger, coconut, salt and sugar). It makes a tasty and nutritious chutney and when mixed with curd makes an unusual raita.

Rest assured that honey can never be adulterated. If warm water is added, it will ferment. If any type of sugar syrup is added it will solidify. Also, the older the better.

Add some salt or vinegar drops while washing vegetables and greens to make them clean and germ free, eg. cauliflower, spinach, etc.

If curds have become too sour to eat as is, tie as above for 3-4 hours, add milk and use in raitas, curd rice, etc.

Use varied coloured doughs like green one above, to make shapes (leaves, cherries, braids, etc.) and deep fry on low till done. Decorate a variety of festive dishes like baked casseroles, au gratins, pulaos, etc. with them. Store in airtight containers for 2-3 days.

Add a cupful of soaked poha to 5 cupfuls of rice soaked for idlis and grind with the rice for softer and lighter idlis.

If karanjias are used after too many days and feel stale, warm them for 1/2 to 1 minute in the microwave oven before serving. They will taste freshly fried.

To get the best out of saffron: Warm saffron before crushing (you may use microwave: 10 secs on maxi.). Add 1 tsp. warm milk and stir well.

Use tissue papers for reheating fried snacks. Eg. samosa, vada, kachori, bhajji, etc. The paper will absorb the excess oil and moisture and keep the snack crisp. Reheat on high for 1-1 1/2 minute.

Shake the vegetables loose in the plastic bag before thawing, to distribute the heat evenly.

To break open the coconuts easily (the brown ones..), place them in the refrigerator for 30-60 minutes. This would seperate the shell easily. Ami B Shah

When cutting hard vegetables like potatoes, beetroots or carrots, put them in the microwave oven before cutting them into slices. They will be much easier to cut. Subbu Balakrishnan

Using earthen or stone ware for setting curds will result in firmer and better quality curd. Since they are porous they absorb the excess moisture.

Always use a clean pair of kitchen scissors to trim edges of bread. Much neater and less messy edges as compared to those trimmed with a knife.

Use chilli oil ( given in tips and hints) instead of the ordinary oil, if you want to make the dish spicier.

Use a pizza cutter to cut rounds into strips for fried noodles, instead of a knife. It is faster and less messy.

Make tomato puree in bulk. Transfer to ice cube trays and freeze. Put the frozen cubes in a thick polythene bag. Store in the freezer and use reddy puree cubes as required. Will keep for over 3 weeks in the freezer.

If there is a lot of leftover paneer crummbs, dry in a warm oven. Fry till crisp and store in the fridge. Soften in boiling water, drain and add to thicken gravies of any vegetables and curries.

Use clean skins of boiled potatoes to place as a soothing pack over eyes to refresh and reduce their puffiness.

Use the whey (water) from tied curds to make softer chappati, paratha and naans. Use this water instead of plain water to knead the dough.

To keep your sesame oil fresh for a few months without being spoilt, add a lump of jaggery to the oil.

Mix in 15-20 cloves to a kilogram of dal, while storing. This will keep the dal from getting attacked by insects. The same cloves can be reused.

To a cupful of leftover dal,add 2 leftover chappaties and a dash of leftover rice if desired, and further add some water, coriander leaves, and boil in a saucepan. Add any spices and salt if required. Garnish with a tsp. of fresh ghee. You have a tasty hot wholesome breakfast.

Dehydrate the residue of coconut used for coconut milk by drying the sun. This dried flaked coconut can be used in dry chutneys, sweets, masalas, etc.

Do not wash eggs when you store them. There is a "coating" on eggs that helps in keeping odours and bacteria from entering.

To make whiter and crisper potato wafers add some alum crystals and salt to the water in which you drop the wafers for soaking.

Use cornflakes as a substitute for sev or papdis. It is available everywhere and give the same crunchiness to a dish, eg. bhel.

Add a few methi (fenugreek) seeds to toor dal while pressure cooking. This makes the dal easier to digest.

Tips on various Food Items - Part 3

2005-09-27T07:14:00.000-07:00

Save a tsp. of mashed dal from above. Mix in a tsp. each of fine oatmeal, rosewater and cream. Apply on face. Wash off after 15-20 minutes. Makes an effective and refreshing pack.

For use of green like sarson ki bhaji out of season, microwave to dehydrate till crisp. Soak in hot water for half an hour, before proceeding as for fresh bhaji.

To keep salt from becoming lumpy in moist climate, add a dash of rice flour to it. Add a few rice grains in the salt shaker.

Always hold fresh vegetables under running water for a minute, after boiling and draining, to enhance their colour, eg. carrots, greens, peas, etc. Hold in a colander or strainer so that the water passes through.

Stitch oval muslin bags with a loop to hang curds, paneer, etc. easily. Do not use them for other purposes to keep them clean and odourless.

Rest assured that honey can never be adulterated. If warm water is added, it will ferment. If any type of sugar syrup is added it will solidify. Also, the older the better.

Crush chikki coarsely and use as nougat over cakes and icecreams. Use nuts of your choice.

Quickest way to extract pure ginger juice, is to either pound or grate fresh ginger, sprinkle a wee bit of water, and put in a clean muslin cloth. Press out juice with thumb and fingers till only fibre remains.

Add a leaf or two of fresh chopped mint to a glass of any mocktail to liven it up and add the minty zing to it.

Preboiling fruit like grapes, tomato, before making the juice, will keep the juice and water separating in the glass after pouring. The colour is also enhanced.

If karanjias are used after too many days and feel stale, warm them for 1/2 to 1 minute in the microwave oven before serving. They will taste freshly fried.

When a large serving is required use the julien recipe ( veggies cut into inch long thin strips) since more can be sizzled in one round. Or supplement this dish with the patties, etc. of the veg. sizzler.

Wrap potatoes etc. which you may want to bake in the coals, in foil, to retain moisture and also to avoid becoming sooty black.

To pep leftover farsan which is not getting over, add finely chopped onions, coriander, green chilli and salt, lemon juice, chaat masala. Toss and serve with afternoon tea as a spicy muchy.

Paneer crumbs, bread crumbs and some melted butter, tossed together form an excellent topping if you run short of cheese, for any baked dishes.

To make bhakris of flours like maize, bajra (millet), jowar etc. always make dough as required. Making too much hours ahead with make the dough gooey and impossible to roll or pat.

Drain and keep any extra channa dal aside after cooking. Chill and then add chopped onions, chutneys, coriander, salt, chopped cucumber and tomatoes. Serve chilled as bhel with cups of steaming hot tea.

Easiest way to chop raisins. Sprinkle some flour over them so they don't stick. Cut with a small kitchen scissors as required.

Always soak cauliflower in warm salted water for some time to get rid of the tiny insects sometimes present deep inside the florets and not visible to the eye.

Tips on Various Appliances

2005-09-19T07:10:00.000-07:00

To clean blender, mixer bowls easily, after emptying content, add a cupful of water, run for a few seconds. All clogged particles will easily get flushed out. Use this water to add to gravies, soups, etc.
To clean the inside of a mixer or blender throroughly, fill it halfway with water. Add a few drops of detergent. Run machine for a few seconds. Rinse with water. Invert on a cloth till dry.
Half fill blender with water, add a few drop of mild detergent, and run the mixie for a few seconds. Rinse with water and wipe. This will clean the mixie of any residual particles stuck under the blades or in the grooves.
Clean stains from electronic items like tvs, computers, etc. with some cotton douzed in spirit. Follow with a soft clean moist cloth, and finally a dry flannel cloth.
For apt usage of a microwave, compliment microwave cooking with traditional forms. Do the boiling, frying and seasoning part on a gas stove. While leaving the baking, sauteeing, cooking, melting, etc. to a microwave.
Place a large bowl half full of water, microwave on high till it comes to a boil.
Remove and clean oven with a moist cloth, to remove grime and grease.
Clean then as usual with warm soapy water dipped cloth.
Round or oval containers will spread heat more evenly in a microwave oven than square, rectangular or odd shaped ones.
Place a tsp. of soda bicarb in a corner of the fridge in a small crucible. This will keep smells of foods in the fridge from permeating each other.
Small cracks in plastic can be repaired by running a hot (not red-hot) scresdriver lightly along the crack.
Synthetic fibres stick to the bottom of the iron. Cool the iron, then rub the affected surface with nail polish remover to get rid of the stickly matter.
To clean musty insides of a thermos flask kept closed for long, put in some tiny shreds of old newspaper and fill with warm water. Wash with soap water after 8-10 hours. The flask will sparkle as new and have no stale odours left.

Tips on Healthy Cooking - Part 6

2005-09-17T07:38:00.000-07:00

Throw in a handful of soaked beans or sprouts to give the added nourishment, as a combination in any raitha.

Paneer crumbs, bread crumbs and some melted butter, tossed together form an excellent topping if you run short of cheese, for any baked dishes

Blend all ingredients together and keep overnight in a cool place. Use with any savoury dishes like pastas, minestrones, bakes, etc.

Place tomatoes in hot water for 5-7 minutes, before using for easier peeling and better taste in any recipe where tomatoes are required to be cooked.

If pizza sauce (or gravies) has become very thin, thicken by adding 2 slices of dayold bread, run in a mixie to make very fine crumbs. Using too much cornflour may make the sauce taste pasty.

Always use the back of a perforated spoon to make the frying puris puff up. Use the non-puffed ones to make chaat, bhel, etc.

For apt usage of a microwave, compliment microwave cooking with traditional forms. Do the boiling, frying and seasoning part on a gas stove. While leaving the baking, sauteeing, cooking, melting, etc. to a microwave.

Always use the back of a perforated spoon to make the frying puris puff up. Use the non-puffed ones to make chaat, bhel, etc.

Grind cardamom along with skins to make powder. Pass through sieve. While getting more quantity and becoming economical the flavour is also enhanced. Mix the residue in tea leave or tea masala for beautifully aromatic tea.

To keep the green colour of peas bright, put in boiling water and boil on high till done. Drain, pour very cold water over them, drain again. Use as required.

If batter of any bhajias tends to become too thin, wet a slice or two of bread, press out all excess water, and mash it into the batter. This will help greatly in thickening the batter.

Use a knife dipped in hot water to smoothen the icing surface and sides. Repeat the action till the whole icing is smoothened.

Add a few pinches of turmeric, a small spoon of ghee, to dal before pressure cooking. This will impart a better flavour to the dal.

If dried herbs are used in a recipe, crush them first to release their fragrance.

If an onion is too sharp in taste, wash, drain and toss into some beaten curd. Add a dash of salt and pepper, it becomes a tasty raitha.

To bake potatoes crisp and brown, soak the peeled potatoes in hot water for a while, pat dry and pierce all over with a fork before placing them in hot fat along with the roast.

Add a few pinches of salt to cauliflower while boiling. Add a small blob of butter to the drained cauliflower and mix. This will enhance the flavour of the cauliflower in your recipe.

Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness better even after cooking.

Place tomatoes in hot water for 5-7 minutes, before using for easier peeling and better taste in any recipe where tomatoes are required to be cooked.

If pizza sauce (or gravies) has become very thin, thicken by adding 2 slices of dayold bread, run in a mixie to make very fine crumbs. Using too much cornflour may make the sauce taste pasty.

Add a pinch of soda bicarb to the water to boil peas etc. faster and also to retain their bright green colour.

Crush chikki coarsely and use as nougat over cakes and icecreams. Use nuts of your choice.

Use the water drained from curdle milk to knead chappati dough. They will turn out softer and whiter.

Always add a tbsp. of oil to plenty of water while boiling pasta of any kind. It will keep them from sticking to each other.

Keep an extra potato or two handy. Boil in their jacket, drain dry and keep in the fridge. Use in a jiffy when you to tired to make tedious things. Either season with salt and pepper or put slices in bread sandwiches or fry and season or make a quick stir fried vegetable. The potatoes will stay good in a refrigerator for 2-3 days.

Add some soaked and ground poha to the leftover dosa batter to make tasty uthappams. Top with chopped onions, tomatoes and green chillies.

Always keep a couple of boiled potatoes (skins intact) handy in the fridge. They are very useful when in a hurry. Either bake them, or make a quick curry, or fry them. Eat them in a sandwich, or just plain with salt and pepper. Stir fry and add spices or make a quick paratha.

While cooking onions or garlic, place an open bowl of vinegar by the stove. The smell will not pervade the house or kitchen.

For a quick chaat, fry leftover pieces of bread in ghee till crisp. Arrange the pieces in a plate. Pour curds, salt, red chilli and cumin powders, coriander leaves and green chillies on them. Top with tamarind and jaggery chutney.

While cutting tomatoes into slices, use a bread sknife instead of an ordinary knife. The skin remains intact - also the task is executed faster.

Sour buttermilk obtained after churning cream into butter can be used for preparing instant dosas. Warm a little fine semolina and maida and add to the buttermilk and prepare dosa batter. Keep it aside for half an hour and fry the dosas. You can add salt, chopped onions, green chillies and coriander leaves.

If you happen to put excess salt in the curry, cut a raw potato into about 10 pieces and drop them into the curry & leave for 15 min. They will absorb the excess salt. Remove the pieces before serving.

To make thick gravy for mutton, chicken or vegetables, grate the onions, squeeze out their juice and brown the onions and the masala. Add the juice as stock, after the onions are brown. The onion flavour is not lost and you don't have to add water to make the gravy.

Add a few drops of lemon juice and 1/2 tsp. ghee while steaming long grain rice (basmati) to make the it whiter and keep the grain unbroken.

For those who do not care for a spicy taste, you can sprinkle some grated cheese on the dosa while shallowfrying. Eat with sauce instead of chutney. This will suit the taste of those who are used to bland foods.

When cleaning the yard, gather sticks, twigs and leaves into paper bags. When you need kindling for a fire one bag will do the trick.

Better rhubarb - Add flavour to rhubarb by cooking it with left over juice syrup from canned fruit, such as peaches, pears, and apricots.

Pot-plants - The next time you boil eggs, use the cooled water, which is now filled with minerals from the eggs, to give your pot-plants a good, nourishing drink.

Do not throw away any excess water used in boiling dal. Just keep it in the fridge and use as stock for soups, when required. Will keep in fridge for a day.

To make samosas crisper add some cornflour to the maida for dough.

Dehydrate the residue of coconut used for coconut milk by drying the sun. This dried flaked coconut can be used in dry chutneys, sweets, masalas, etc.

Add a few drops of limejuice and a tsp. of ghee to rice before boiling to separate each grain.

Any extra water in which vegetables have been boiled can be saved and used as stock for soups. Stock prepared in large quantities can be frozen in icecube trays and stored in a plastic bag as cubes. Use as required.

A little lime juice added to beetroot will make them a brilliant red colour.

A tsp. of ghee add to the dal before pressure cooking, will keep it from overflowing out of the container into the cooker.

Tips on Healthy Cooking - Part 2

2005-09-17T07:26:00.001-07:00

One tsp. soyaflour, with 3-4 pinches salt, 1/2 tsp. cream and 1/2 tsp. olive oil, mixed together and rubbed gently on skin make an excellent exfoliator for skin. Apply on face, rub with slow gentle strokes till you feel the skin tingling. Wash off with running water, and dab dry with soft towel.

Use leftover salads in making a nice hot pulao. Steam rice, add a few spices, masalas, salad, cheese if desired, salt and toss well. Cover and simmer till very hot.

Addition of lemon juice to dals and leafy vegetables make them more compatible for absorbing Nutrients by the body.

Never add pineapple as is, to jellies, etc. since it will not set well and taste bitter too. Always Boil in a little sweetened water, and drain, or use canned fruit (if you must).

Use a wooden spatula to stir dishes like halwa, etc. while cooking, to avoid scratching of Utensils, and ease on the hands too.

Always add a teaspoon (at least, if recipe does not call for more) of wheat flour to the fat while popping gum crystals, to ensure their even popping of the crystals. They will also not stick together.

Roast saffron very slightly before crushing into milk or water, for better absorption and colour.

Use a thick firm bayleaf to spread the batter, instead of the back of a spoon, to give that milk Sweetsmelling flavour of bay leaves.

Use, if possible earthenware vessels to enhance the flavour of Rajasthani dals and curries.

If frying almonds, cashews, etc. at the same time, first fry the cashews, then almonds, as the Almonds will discolour the frying medium.

When many chapatis are left over you can turn it into a very tasty dish. Crumble the chapatis into fine pieces by putting it in the dry grinder. Heat oil as required depending on the no of chapatis left. Add mustard seeds, hing haldi powder and groundnuts. Then add onions that have been sliced lengthwise. Add the crumbled chapatis, salt and chillipowder to taste. Mix properly for a few minutes and remove from gas. Sprinkle a few drops of lemon juice and coriander leaves finely chopped. Serve hot. Can also be served with curds.

For fresh ghee take a slab of unsalted butter place in a heavy bottomed pan and mlet on very slow flame. Remove the froth as it forms with a slotted spoon. Dont the let it burn. When the oil is clear and stops frothing add a few methi (fenugreek) seeds to it and switch off the flame.

To make soft puris and chappatis, the dough should be mixed properly and rested for atleast 20 minutes. Measure 1 cup atta to 1/2 cup boiling water. In a shallow dish, pour 1/2 cup water and 2-3 drops of oil and salt to taste.. Sprinkle the atta over it, stirring gently with the end of a ladle or serving spoon, till a mass is formed. After a minute, knead with your hand to make a soft ball. Cover for 20 minutes, then use as required.

Chicken becomes especially tender if you marinate it for and hour in curd (raw yoghurt) mized in with some of whtever spices your recipe calls for and salt. Half teaspoon of sugar is also an excellent tenderiser.

Place chopped veggies for salads in a large bowl of icecold water, before preparing salad, to give that fresh, crisp, crunchy feel.

Keep rolled puries in the fridge,for 10 minutes. It will consume less oil,and puries will crisper. Store chapathi dough after applying some milk ,it will not turn black.

Before frying onions soak them in milk for 10 minutes. The onions will fry fast and have a uniform colour and will be more crisper.

To quicken the process of making any vegetable where the vegetable needs to be cooked for long, wash, drain sprinkle a little salt, and microwave covered, till done. Simultaneously, proceed on stove, to make the remaining recipe. Add the microwaved vegetable and finish off cooking. This way, the vegetable is cooked with minimum water, in its own juices, and reduces cooking time considerably. But take care to add lesser water to masala, since the vegetable will not be cooked for so long.

To make last minute cooking faster, roast the parathas, without oil, cool a little, then pile, cover with cloth and keep aside. When and as required, heat griddle, proceed with the shallow frying stage, and finish off. Serve them sizzling hot and crisp, yet fast!!!

If a grater is not handy, cut ginger or garlic into small bits. Crush with the back of a steel or wooden ladle. It will easily crush.

Whenever boiling and straining tomatoes (eg. Soups), use the residue in any vegetable or Gravy instead of discarding it. Even the insides, when tomatoes are hulled, can be used in The same way.

To skin whole tomatoes easily, put them in boiling water, cover and keep aside for a few Minutes. Remove and peel off the skin easily.

To make a floral arti dish requirements are:
rose pedals, cunco, adhesive tape, glitters
Take your thali (plate) and border it with rose petals. Draw an "om" with the double side adhesive tape in the middle of thali. Sprinkle glitters on the adhesive tape. Take the cunco and put dots on the rose pedals.

Soak almonds, pistachios, etc. in water for and hour or two, to ease slicing them. Drain and dab dry with a thick kitchen towel or clean cloth, before cutting.

Grind slightly warmed and cooled cardamom pods in a small dry mixie. Use a fine Sieve to get fine powder, repeat with the coarse residue till maximum powder is got. Store easily in a clean dry bottle, for months. This way even the flavour of the skin is utilized, more powder is obtained and it is Less dark, so the sweet does not get discoloured if white, etc. in colour.

Whenever we buy vermicelli or sooji, before storing if we fry them until it turns light brown colour, it can last longer. And whenever we want to cook them, it will be instantly ready to cook and less time cosuming.

To cut any rolled rounds in desired shapes use a pizza cutter instead of a knife. You will get A better finish, and the round will not crease or pull with the knife.

To fry chillies safely, especially when deep frying, lower them in the oil in slotted spoon, and Hold them down, with the back of another flat wide spoon.

For easier rolling of masala rotis, parathas, etc. which tend to stick to you wooden rolling board, Slip board into a clean smooth plastic bag and pull tight over surface.

Line the bottom of sink with a thin sheet of sponge or thick towel, while washing delicate and Costly glassware and crockery. This will avoid any drastic mishaps of breakage.

Always underboil the spaghetti a wee bit, so that it becomes well done by the time it cools and is baked. Never make it mushy.

If you put more salt in curry (any) or you feel like you have put more salt then cut raw potato slices drop it in the curry dish and wait for half an hour. Potato slices will absorb all the excess salt.

To prevent overboiled milk from spilling out of the vessel,apply ghee or glycerene on the edges of the vessel.

Always set puddings, jellies, etc. till very firm, but do not allow them to freeze hard. They will Lose their original lightness by doing so. Chill till well set in freezer, then transfer to chiller Or lower section of fridge. Return to freezer for just 10 minutes before serving.

Do not discord the water after boiling the vegetables. Collect the water in a container and store in the fridge. During the weekend you can use this as a base stew for any soup.

Soak tamarind in warm water for making fast and smooth paste.

To cut tamarind easily, do not use a knife. Cut with a sharp pair of kitchen scissors. This will Cut fast and to required sizes. Also, there will be not mess.

For a shortcut method of making stuffed veggies fast, use a small pressure cooker instead of a Pan, proceed by adding oil, and working as you would in the pan. But once all ingredients are Added, and water, then shut cooker and allow one whistle. Usually the vegetable gets done just Right. One may required some trials as to amount of water required. Veggies like gherkins, Stuffed ridge gourds, brinjals, etc. can be made in this manner.

Use Idly cooker for baking by using little water at the bottom and placing the dish above it.

Maintain a Hygienic Kitchen - Part 1

2005-09-17T07:16:00.000-07:00

To ease the pouring of sauces in narrow necked bottles, use a funnel, holding it just above the top, stem inside, but not resting on the bottle. This way the air inside the bottle will easily pass out, while the suace is flowing in. It will not cause blockages and choking of the funnel. If bottom of funnel stem is so narrow as to block flow, snip off a small portion.

Use a pair of kitchen scissors to chop chillies, etc. fine. It will keep hands from burning, and the job is done much faster too.

Always take care to cover vessel with a loose lid, while boiling chillies, garlic and other such pungent condiments. The smell tends to permeate the house. Keep the kitchen exhaust on and windows wide open, as an added precaution.

Chop chillies, etc. either with a steel knife or steel scissors. Do not use iron knives, etc. since the Pastes will tend to turn blackish later on.

Always wear plastic gloves or slip hands into 2 transparent plastic bags while handling and Cutting chillies, to avoid hands from burning sensations.

If oil is by chance spilt on the non stick vessel while making dosa or chapatti then wipe it immediately using a paper napkin before it can settle on the edges of the non stick pan. - Deepa

Try applying salt on the greased part of the non stick vessels and then try cleaning them it works easier and faster. - Deepa

Rub chopping board with a slice of lemon vigorously, after cutting onions, garlic, etc. This will ensure that all odours of such vegetables is rid, then wash thoroughly with washing soap.

Rub cut onion on insides of a new kadai or saucepan, and heat a little. Then pour oil and proceed. The pan will not burn contents easily. You need not do this for used pans.

Always plan your lunches or dinners, even regular ones ahead. A little time spent on that is worth a lot saved through haphazard planning, searching for ingredients you have and don't have, and even simulating dishes to work on more than one dish. This was you save a lot, lot more time than you spend on planning ahead. It will in the long run, help reduce your stress, keep you enough time and energy for other things and hobbies, and generally keep you smiling.

Garnish casseroles after they are ready with decoratively cut vegetables like flowers from tomato skins, carrot curls, onions curls, etc.

To slice vegetables with smooth skins like capsicum, tomatoes, remove a thin sliver of skin Vertically. Place knife over this strip while making the slices. This will cut much easier, neater, And quicker.

Never place breads on uppermost or lowermost racks of the oven, especially the large ones, or the baking will not be even, and the insides might stay underbaked while the crust will become too dark and hard.

Place clean kitchen napkins above and below a pile of hot chappatis in the box, to keep the from Becoming soggy.

If your oven glove is not protection enough and you hand still feels the heat, or if it is too large to fit you comfortably, line it with a few layers of newpaper.

Place a kitchen towel under the legs of a rolling board, while making Chappaties. The board will not slip, and allow faster rolling.

If instant coffee has set in a bottle due due humidity. Pour some hot water over it, dissolve and Refrigerate. Use in liquid form, and add as desired. Do not keep for too many weeks, as it May ferment.

Prepare chillies for a garnish on spicy veggies as follows: Slit firm green long chillies. Squeeze some lemon juice over them. Dust a bit of salt too. Rub them a bit to coat properly. Before adding anything to hot oil in the kadai, fry these for a few seconds, holding them down the back of a spoon or spatula. To clean you hands of the sting chillies give, rub them with the skin of squeezed lemon and salt. Wash normally.

Add 1 tbsp. vinegar to a litre of water in a blackened cooker. Cover and boil for a few minutes. Wash regularly. This will remove blackening of the cooker.

To clean washbasins and sinks(non-metallic): Line the base and sides thickly with paper towels. Spray household bleach (dissolved in water) all over to wet towels completely. Allow to soak for 30-40 minutes. Remove towels, scrub lightly with some warm soap solution, rinse with water.

Sprinkle some salt over the soapy scrubber before scrubbing greasy and grimy utensils. This will make it easier for the grease to come off.

To season a new earthen handi, pour oily water in it (from cooking, like that rinsed from kadai, Etc.) for some time, rinse with plain water, and keep aside. Repeat process for 2-3 days as many Times as possible. Then use to cook, so the raw smell will go, as well as getting sturdiness.

Pour milk along inner wall of slightly tilted glass in a thin stream, to avoid its mixing with the lower layers in the glass. Straighten the glass carefully. Also chill glasses well before using.

Tips on various Food Items - Part 2

2005-09-17T07:13:00.000-07:00

If buns are too soft to be stuffed for any recipe, bake them blind in a hot oven for 4-5 minutes. Cool, and they will be much more easy to handle while proceeding with the recipe.

To retain the heat of hot water for a longer time, add a pinch or two of salt to it.

Line the bottom of your salt jar with 2 layers of blotting paper before pouring it in. The salt will not become moist even in humid climate.

Make croutons in a jiffy. Cut 2 slices day old bread in small cubes. Heat a tbsp. of butter in a heavy pan, add cubes, and stir fry till they are crisp and golden brown.

Potatoes used with the jackets intact are definitely more nutritious than after peeling. Use a soft steel or plastic scrubber to scrub them before using.

Fresh, clean and tender skins of ridge gourd need not be thrown out. Boil for 3-4 minutes in salted water. Drain and wash under cold running water. Wipe on towel, add green chillies, garlic, salt, coriander, tamarind and a little sugar. Grind to a chutney. The skins are full of nutrients.

Removed side crusts of breadcan be dried in oven till crisp, cooled and ground to use as bread bread crumbs. Use for rolling in patties, etc. before deep frying or as a thickener for gravies.

Air out the sago seeds in hot sun for half an hour before frying, to get very well-fried sago. Sometimes the centres which stay hard, can be avoided by doing this.

Keep boondi unseasoned, just plain fried and use in boondi raita as required (refer raitas)

Always mash potatoes when they are still quite hot. They mash more easily and can be finely mashed too.

Grease the grated on both sides with oil before grating sticky items like cheese or boiled potatoes, to allow for smoother grating.

Leftover parathas eaten cold with hot tea taste good.

Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.

Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

Never try to refreeze icecream which has melted completely due to reasons like electricity breakdown. The result will taste disastrous. Instead, add you favourite flavour or fruit and run in a mixie to make delicious milk shake.

For simple but extravagant looking topping, take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for cakes, icecreams, puddings, etc.

To unmould chilled dishes quickly, dip container halfway into hot water for a few seconds and then unmould.

Mix in some mashed rice in the thick starch water. Blend to a thick batter. Add salt and chat masala for taste. Spoon out thin small papads on a greased plastic sheet. Use the backof a ladle. Sun-dry till brittle. Store in airtight container. Deep fry as a tasty snack.

To keep chappatis warm longer, cover the pile with two piece of clean cloth above and below in a tight steel container. Leave on a griddle that has been warmed first.

Warm garlic flakes a little either in a microwave or on griddle before peeling, to make the skin come off easily.

Tips on various Food Items - Part 1

2005-09-17T07:12:00.000-07:00

If the lemon seems to dry out, or the skin is too stiff, either soak in hot water for 10 minutes or microwave for 30 seconds, before cutting. You will be able to extract maximum juice this way.

If just a few drops of lemon juice are required do not cut whole lemon. Roll lemon on a hard surface to soften the skin, prick a hole with a cocktail or skewer. Press out required drops. Leave a toothpick in the hole or wrap it in a piece of foil. This will keep it from drying out.

Add a tbsp. of honey to a cup of whipping cream to keep it better in the refrigerator.

To prevent lumps while adding flour to any liquids, eg. Water, buttermilk,etc. first mix the flour in a little bit of the Liquid to form a smooth paste. Add this to the remaining liquid and stir well.

If you have excessive stock of green chillies, do not waste them. Boil in hot salted water, till white. Drain and sun dry till brittle. Crush or store whole and use as required in any dish requiring chillies, without Changing the colour of the dish.

One way to test if the mango is rip enough to cut, is to smell the point where the mango was attached to the tree. Nip off any remaining stalk, smell. If the mango is right, it will exude a luscious sweet fragrant aroma.

Keep grated potatoes in cold water to keep them from discolouring, till used. When required, drain, press out excess water, and dab on a clean kitchen towel. Use immediately.

Always garnish a dish just before it is ready to serve. If you are preparing any vegtable few hours ahead, then reheat and refresh before pouring into serving dish. Then garnish to give that attractive just-made look and taste.

To serve piping hot fresh biryani, pulaos, or rices, you can prepare completely, upto the stage when cooker is closed and whistles have to be counted after putting on heat. This stage can be done just a half hour before sitting to a meal, so that the cooker is done, as well as cooled enough to open and serve, in time.

Wherever brinjals are required to be griddled, fried, or burnt, one can butter it up and cook it in the microwave too. Though a little different in texture, it will be equally good in taste.

To refesh old ladoos, place in a microwave for 30 seconds. The ladoo will taste as good and fresh as just made.

Sprinkle a couple of pinches of cocoa powder over the frothy top of a cup of Coffee for that extra flavour and garnish

Make a savoury hot snack out of leftover or staled khakhras, seasoning as for chappati kava (as in index).

Soyabean granules are a highly nutritional product, which may be used to thick gravies, soups, Etc. with ease. Soak a little in water beforehand. Crush to make smooth texture. Add as required.

Cut off roots of fresh Dhania(coriander)leaves and pack in two to three sheets of news paper and refrigerate. Keeps upto a week or two fresh!

Test to check if bread has been done completely. Invert and knock the base lightly with your Knuckles. It is done if the sound is hollow. If base is soggy, then more baking is required.

Do not sieve wheat flour with a very fine sieve, as all the bran and subsequently the fibre Will be lost.

To chill any water based drink (like thandai, juices) use chilled water or crushed icecubes while making, so that chilling time can be drastically reduced.

If you have jasmines growing in your garden, pluck a few fresh flowers, wash well, drop into your pot of drinking water. Strain as and when required to drink, transfer back the flowers to the pot. Change after 8-10 hours. The water gets a light lovely sweet flavour.

Dry roast any extra crumbs that are got while scraping buns. These can be used to thick gravies, etc. They can also be added to bhajia batters for making crisper bhajias.

Tur Dal Kofta

2005-09-15T20:59:00.000-07:00

Ingredients

2 cups tur dal
6-7 green chilles, chopped
3tb.spoon cumin seeds
1 pinch asafotida
Salt to taste
3tb.spoon finely chopped corriander leaves
3-4tb spoon grated coconut

Method

Soak tur dal over night. Then wash it thoroughly.
Grind it coarsly.
Then add chopped chillies, corrinder leaves, grated coconut, cumin seeds, asafotida & salt mix it thoroughly.
Then make small koftas (balls) with the mixture pressure cook for 15 min.
Serve hot with rice dishes.

Simla mirch sabzi

2005-09-12T20:39:00.000-07:00

Ingredients:

· green peppers

· oil

· onions

· ginger

· garlic

· coriander powder

· turmeric

· chili powder

· tomatoes

· garam masala

Method:

cut big pieces of peppers. In oil fry onions, add ginger and garlic. Add coriander powder, turmeric, garam masala, chili powder and then add tomatoes. Then add peppers ,cover and cook.

Simple Potato Cake

2005-09-05T20:53:00.000-07:00

Ingredients

3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour

Method

The potatoes will turn out best if boiled and refrigerated overnight before using.
Do not peel potatoes. Slice into thin rounds or grate coarsely.
Deseed capsicum and slice into thin rounds
Heat a thick nonstick pan about 5" diameter.
Meanwhile mix cheese, milk, crumbs, flour and chilli.
If mixture feels thin, add some more bread crumbs.
Add salt to taste. Apply 1 tsp. on bottom of pan.
Arrange potatoes to cover the pan. Top with capsicum.
Pour the mixture all over evenly. Level to cover all the potatoes.
Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
Flip over very carefully with a wide sharp spatula, and roast the other side.
Let in the remaining butter around the edges to seep down.
Let other side become golden brown too.
Flip on serving plate and make sections with a knife.
Serve hot and crisp.

Variation: Bake the same if desired, instead if roasting.

Making time: 40 minutes

Spicy Roti

2005-09-05T20:50:00.000-07:00

· 1 1/2 cups wheat flour

· 1/2 cups gram flour

· 1 1/2 tsp chilli powder

· 1 tbsp oil

· salt to taste

· 1/2 turmeric powder

· 2-3 pinches asafaetida

· 1/2 tsp each cummin / oregano seeds

· finely chopped coriander

· 1 tbsp water

METHOD

Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make small potato sized balls. Roll to 3-4

mm thickness. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff, with help of tongs.

Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter and serve hot with sweetened mango preserve

(chunda) or curds or jam.

Imarti

2005-08-31T20:29:00.000-07:00

Ingredients

2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry

Method

Soak urad dal overnight in plenty of water.
Wash and drain. Grind to fine thick batter. Put water little by little.
Add colour and mix very well.
If using a mixie, beat the dal well by hand till fluffy after grinding.
Keep aside for 3 hours. More is weather is cold.
Make 1 tar sugar syrup as shown in introduction.
Add cardomom powder to syrup.
Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.
Remove from ghee, drain and dip in hot syrup.
Soak for 3-4 minutes, drain and serve.
Repeat for remaining batter.
Make 4-5 imartis at a time, depending on size of frying pan.

Note

Use a flat bottomed frying pan.
The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
Place over a tumbler and pour in some batter.
Hold like a pouch and press out imartis like icing.
Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.
Till you come to the start.

Making time: 1 hour (excluding soaking and keeping time)

Makes: 20 imartis

Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.

Ras Malai

2005-08-29T20:28:00.000-07:00

Ingredients

Yogurt 32 oz.
Coriander seeds 2 tsp.
Cumin seeds 2 tsp.
Red Chili powder 1 tsp.
Chana Daal 1 tsp.
Rice or rice powder 1 tsp.
Coconut (grated) 2 tsp.
Salt 2 tsp.
Mustard 1 tsp.
Turmeric pinch
Red Chili 1

Preparation

Fry Coriander seeds, Cumin seeds, Chana Daal, Red Chili in a little oil.
Grind the mixture with the coconut and add to the beaten yogurt. Add turmeric and bring to a boil.
Stir in rice powder, and heat on low until consistent texture is achieved.
Heat oil and mustard seeds and add to the mixture.

Vegetable Pie

2005-08-29T04:46:00.000-07:00

Ingredients

2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water

For Filling

2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste

Method

Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.

Filling

Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

Water Therapy from India

2005-08-25T20:40:00.000-07:00

Amazing! But True!!!

6 glasses of water (1 litre) - Astonishing Performance God has given us plenty and free water. Without spending on medicine, tablets, injections, diagnosis, Doctor fees, etc., just by drinking pure water, the following diseases will be cured. You can never believe before practising. Let us see the list of diseases being cured by this therapy.

Diseases cured by Drinking water

1. Headache 2. Urogenital diseases

3. Blood Pressure/Hyper Tension 4. Hyper acidity

5. Anaemia 6. Gastro-enteritis

7. Rheumatism 8. Dysentry

9. General Paralysis 10. Rectal Piodapse

11. Obesity 12. Constipation

13. Arthritis 14. Hostorthobics

15. Sinusitis 16. Diabetes

17. Tachycardia 18. Eye diseases

19. Giddiness 20. Opthelmic Haemorrhage & Opthalmia (reddish eye)

21. Cough 22. Irregular Menstruation

23. Asthma 24. Leucamia

25. Bronchitis 26. Uterine cancer

27. Pulminory Tuberculosis (T.B.) 28. Breast cancer

29. Meningitis 30. Laryngitis

31. Kidney stones

How does pure water act?

Consuming ordinary drinking water by the right method purifies human body. It renders the colon more effective by forming new fresh blood, known in medical terms as Haematopaises. That the mucousal folds of the colon and intestines are activated by this method, is an undisputed fact, just as the theory that new fresh blood is produced by the mucousal fold.
If the colon is cleaned then the nutrients of the food taken several times a day will be absorbed and by the action of the mucousal folds they are turned into fresh blood. The blood is all important in curing ailments and restoring health, and for this water should be consumed in a regular pattern

How to do this water therapy?

Early morning after you get up from bed (without even brushing your teeth) drink 1.50 litres of water i.e., 5 to 6 glasses.
Better to premeasure 1.50 litres of water. Let us all know that our ancestors termed this therapy as "Usha Paana Chikitsa". You may wash your face thereafter.
Here it is very essential to note that nothing else - neither drinks nor solid food of any sort - should be taken within 1? hours before and after drinking this 1.50 litres of water.
It is also to be strictly observed that no Alcoholic drinks should be taken the previous night.
If required, boiled and filtered water may be used for this purpose. Is it possible to drink 1.50 litres of water at one time.

To begin with, one may find it difficult to drink 1.50 litres of water at one time, but one will get used to it gradually. Initially, while practising you may drink four glasses first and the balance two glasses after a gap of two minutes. Initially you may find the necessity to urinate 2 to 3 times within an hour, but it will become normal after sometime.

By research and experience, the following diseases are observed to be cured with this therapy within the indicated days as below

Constipation: 1 day
Acidity: 2 days
Diabetes: 7 days
BP & Hypertension: 4 weeks
Cancer: 4 weeks
Pulminory TB: 3 months

Note
It is advised that persons suffering from Arthritis or Rheumatism should practise this therapy thrice a day, i.e., morning, midday and night, 1 hours before meals - for one week; and twice a day subsequently till the disease is cured.

Spicy Sev

2005-08-25T20:36:00.000-07:00

Ingredients

2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
Salt to taste
2-3 pinches asafoetida
Water to make dough
Oil to deep fry

Method

Mix the chilli, oil, salt and seeds into the flour.
Add enough water to make a dough which is quite gooey.
It should not be pliable but sticky.
Grease the inside of a Sev-press, fill with the dough.
Press into hot oil, and fry lightly on both sides.
Drain well and cool before storing.

Variation

You may adjust the chillies as per taste.
You may omit chillies to make bland sev.
You may add finely crushed dried herbs (eg. mint) for add flavour.

Note

A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.

Making time: 15-20 minutes

Makes: 250 grams approx.

Hot Kachori

2005-08-24T21:17:00.000-07:00

Ingredients

For cover:

1 1/2 cup plain flour
3 tbsp. oil
salt to taste cold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

Method

For cover:

Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.

For filling:

Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.

To proceed:

Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.

Making time: 1 hour (excluding soaking and cooling times)

Makes: 10-12 pieces

Shelf life: 2-3 days

Note: Take care to fry on low. Hurried frying will result in soggy and oily

Kachories.

Rava Dosa (Semolina Dosa) (Cream Of Wheat Dosa)

2005-08-24T01:55:00.000-07:00

Ingredients

§ 1 cup Rava (Semolina) (Cream of Wheat Dosa)

§ ½ cup Urad Dal

§ 1 table spoon plain yogurt

§ 1 medium onion (finely chopped/paste)

§ 2 green chilies (use finely chopped/paste according to taste)

§ Salt to taste

Preparation

1. Soak Urad dal atleast 6 hour or overnight and grind to paste.

2. Mix rava (semolina), urad dal paste, yogurt and salt with water to make a thin batter.

3. Leave in room temperature overnight.

4. Mix onion and chilies to the thin batter.

5. Heat pan or griddle with little ghee or oil.

6. Spread the mix on pan in circular motion to make thin Dosa. * SEE TIP BELOW

7. Cook on both the sides, if desired.

8. Serve hot with Chutney.

Tip to make Perfect Dosa

§ Making thin Dosa is probably the trickiest part. Do it by quickly pouring the batter on pan/griddle. Then, evenly and gently spread it out with the ladle or big spoon by drawing concentric circles on the batter.

Ravai Uppamma (Semolina Upama)

2005-08-21T23:12:00.000-07:00

Ingredients

§ 2 Katories / cups of Rava or Sooji (cream of wheat)

§ 1 Katori of mixed vegetables such as Carrots, Green peas, Cauliflower etc finely cut and boiled till tender

§ 1 medium size onion

§ 2 green chilies or as per taste

§ 1 tablespoon of chopped curry leaves

§ 1 tablespoon ginger finely cut

§ 1 teaspoon mustard seed

§ 1 teaspoon black gram Dal (washed) or Dhuli Urad

§ 2 tablespoon of oil

§ Salt to taste

Optional Garnish

Roasted Cashews

Preparation

Roast Rava or Sooji (cream of wheat) in a non-stick pan till golden brown. KEEP IT SEPERATELY.
Put the required oil and add mustard seeds and black Gram Dal or Dhuli Urad.
When it starts fluttering, put chopped onions, green chilies, curry leaves and finely cut ginger.
When onion turns brown add the roasted Rava or Sooji and sauté nicely.Add salt and cooked vegetable (optional) and sauté nicely.
Then in a medium flame add about 4 Katories/cups of luke warm water and mix well.
To avoid lumps keep on stiring till the Uppamma.
Surve hot with cocunut chutney.
If desired add roasted cashews before serving.

Number Of Servings: 4

South Indian Delicacies...

2005-08-20T04:35:00.000-07:00

South Indian Food

The Malabar Coast in the South India is famous for its spices of pungent aromas that lured many foreign invaders like the Dutch, the French and the English. Cardamom, pepper, cinnamon, cloves and nutmeg are some of the notable spices, which are found in abundance in the South. The availability of coconut, fish and root tubers have influenced the culinary creations of the South. Rice is the staple food for the people of South India instead of wheat, which is more popular in northern states.

The very mentioning of the name of South India, particularly Tamil Nadu, brings to ones mind the tastes of Idlis, dosas, Sambhar and Vada. However, there are more than these that can treat the taste buds. Most of the vegetarian and non-vegetarian dishes of this region have a generous use of spices and coconuts. The final tempering with oil, mustard seeds, curry leaves, red chillies and urad dhal is almost the same for most of the dishes.

In Kerala, the staple food of the people is fish accompanied with steaming rice of big size. Banana chips and jackfruit chips are the specialty snacks of this state and most of the visitors make sure they have at least a few bags of these items in their carry home luggage! The Andhra cuisine has a great Mughal impact. Their food is known for its spiciness and hotness. The kebabs and the Briyanis are not to be missed. Home made pickles, pappads and dry chutney powders to be used with dosa or idli or rice are the famous culinary traditions of this region.

ROGAN JOSH

2005-08-18T01:10:00.000-07:00

The most delectable Kashmiri dish, Rogan Josh is mutton cooked with the most intensely hot and fragrant spices.

Ingredients

1 lb mutton or lamb or goat leg or rib meat
1 teaspoon red chili powder
1/2 teaspoon shonth
1/2 badiyan
3 cloves
1 teaspoon Cumin
1/2 teaspoon cinnamon
Pinch of heeng
2 tablespoon yogurt
2 big elaichi (cardamom)
2 small elaichi (cardamom)
3 teaspoon of oil
Salt to taste

Preparation

Wash meat and keep in colander for draining water.
Heat oil in pressure cooker.
Add heeng to oil. Add meat and stir well. Add clove, cinnamon, powdered black elaichi, zeera. Stir for few minutes.
Add red chili powder, and yogurt.
Fry again till no white color of yogurt is visible.
Add shonth, badiyan, salt and 1/2 cup of water.
Pressure cook for 5 minutes.
Turn off stove and open pressure when pressure has dropped.
If you see excess water, boil till desired consistency is reached.
Sprinkle grinded cumin and green small elaichi on meat and cover. This will give exotic aroma to meat.

Puranpoli

2005-08-16T20:30:00.000-07:00

Ingredients

300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee warm water to knead dough ghee to serve

Method

Boil dal in plenty of water till soft but not broken.
Drain in a colander for 10-15 minutes.
Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed
Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, life all round and seal.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top. OR Shallow fry on griddle like a paratha for a better flavour.
But this method will consume more ghee and therefore calories. Serve hot with dal or amti.

Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)

Making time: 45 minutes

Makes: 7-8 puranpolis

Shelflife: Best fresh puran {filling} may be stored in

Sweet Pongal

2005-08-16T03:58:00.000-07:00

Ingredients (for two people)

Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk
Coconut
Cashew
Jaggery
Raisins (khish-mish - dry grapes)
Cardamom
Ghee.

Procedure

Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Then soak rice and dhal separately for 10 minutes.
Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and cook it seperately (in two different containers).
Meanwhile cut coconut in very small pieces and fry in ghee. Fry cashew and raisins also separately.
Break the jagerry and put in water (very little) and make a syrup. This is done because sometimes jagerry has mud and stones.
After we make the syrup strain it through tea strainer. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed.
Add jaggery syrup and again cook till even it gets absorbed.
Add three big table spoons of ghee, powdered cardamon and cook again for a while. Add fried coconut, cashews and raisins.
Serve hot in two cups with a spoon of ghee.

YAKHANI

2005-08-15T23:53:00.000-07:00

Yakhani is a mildly spiced dish made with yogurt.

Ingredients

1 lb mutton
1½ cup yogurt
1 teaspoon shonth
1½ badiyan
2 cloves
2 stick of cinnamon or ½ teaspoon of cinnamon
2 teaspoon of cumin
2 green elaichi
1 big elaichi
Pinch of heeng
1 tablespoon of oil
½ cup of sour cream (Optional)
Salt to taste

Preparation

1. Take ½ cup of water in pressure cooker.

2. Add mutton ,1 teaspoon cumin, 1 green elaichi, 1big black elaichi, cinnamon, pinch of heeng and salt.

3. Boil mutton with spices in a pressure cooker.

4. Pressure cook for 10 minutes and let pressure cool.

5. Beat yogurt well, sour cream, shonth and badiyan.

6. Add mixture of yogurt to mutton in a pressure cooker.

7. Boil the mutton with yogurt for 5 minutes.

8. Warm oil in a pan and pour over Yakhani.

9. Grind green elaichi and cumin.

10. Add to Yakhani in cooker. Cover it with lid till ready to serve.

11. Serve with white boiled rice.

Shahi Paneer

2005-08-05T00:23:00.000-07:00

Ingredients

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish

2 tbsp. grated paneer
1 tbsp. chopped coriander

Method

Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.

Regional Indian Food

2005-07-05T08:24:00.000-07:00

India is a very diverse country with variety of distinct regional cuisine. Some of the regional and ethnic cooking are given below.

Bengali
Punjabi
Goan
Gujarati
Kashmiri
Marathi (aka Maharashtrian)
South Indian

Is vegetarian diet better than non-veg diet? Let’s take a look at both.

Advantages of a meat diet

Vitamin B12: Vitamin B12 is only found in meat, fish, eggs and milk, although it is sometimes added to cereals and margarines. It is vital for the formation of red blood cells and nerve fibres. If our bodies don't produce enough red blood cells this can lead to iron deficiency known as anaemia.
Protein: Two-thirds of protein comes from meat, fish, eggs and dairy food. However, protein can also be found in cereal products, nuts and pulses.
Iron: Iron from animal sources is more easily absorbed than iron from plant sources. This is because various substances contained in iron from plant sources can bind iron, reducing absorption. However, Vitamin C found in fruit and vegetables aids the absorption of this kind of iron.
Vegetarians should drink a glass of fruit juice with their cereal to help absorb iron because it promotes a more easily absorbable acidic environment.
Omega 3: Research shows that high levels of the omega-3 fatty acids found in mackerel, herring and sardines help keep blood healthy and stop clots forming and protects against heart diseases.

Advantages of a veg diet

Protein: While vegetarian diets meet protein requirements, they are typically lower in total intake of protein than non-vegetarian diets. This can be more beneficial than a meat diet as excessively high protein intake has been linked to osteoporosis and kidney failure.
Vitamins: Antioxidants found in Vitamin C, Vitamin E and beta carotene are our body's defences against free radicals - highly-reactive molecules that may lead to premature ageing and disease. People with high intakes of antioxidant-rich fruit and vegetables are about half as likely to get cancer compared with people who have low intakes.
Specific antioxidants that have been linked with lower cancer risk include the carotenoid lycopene (found in processed tomatoes and linked with lower rates of prostate, lung and digestive cancers), vitamin E (linked with lowered incidence of several cancers, including colon, prostate, breast and cervical cancer), and the mineral selenium.
Fats: Vegetarians tend to eat less saturated fats - found in meat and dairy products - and more unsaturated fats - such as olive oil, peanut oil and sunflower oil. A high intake of saturated fat can cause raised blood cholesterol and lead to heart disease.

Keep visiting this space for more receipes on each of these types of Indian food.

Aloo Palak

2005-06-16T06:55:00.000-07:00

Ingredients

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes.
Add lemon juice Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Punjabi Food

2005-06-06T08:24:00.000-07:00

A typical Indian restaurant in the United States serves a host of Punjabi food. Many non-Indian identify Punjabi food with the Indian food. Punjabi food includes classic favorite such as Tondori Chicken, Naan, parathas, Alu Tikki, Makke di Roti and Sarson ka Saag and many more. Punjab a northwestern state of India is also known as 'the Land of Milk and Honey' . Many of Punjabi men are seen wearing big turbans.

A typical Punjabi meal with consist of roti, daal, yogurt and curried vegetable. Many Punjabi eat rice very infrequently and only on special occasions. Punjabi meals usually have lot of onion, tomatoes, cumin, turmeric, mustard, garlic, ginger cooked in pure cow ghee. Milk is a very important part of Punjabi food in its many form such as yogurt (dahi), lassi, paneer, makhan (white butter) and ghee.In rural India, Punjabi food is mostly served on "Dhaba". Dhaba is a usually self-service roadside food joint that is frequented by truck drivers and travelers.

Makki Ki Roti (Punjabi Corn Bread)

Ingredients

3 cups corn meal
1.25 cup boiling water
melted butter
salt to taste

Preparation

Mix corn meal and salt in bowl.
Pour boiling water in center (like well) and knead to a stiff dough with a spatula or big spoon.
Divide it into about 10 balls and roll each out to a circular disc shape (about 1/8 inch thick, and 4 inches in diameter).
Cook breads in either on a skillet with oil or ghee until brown on both sides on low-medium heat.
Serve hot with Chutney.

Tip for fist time user!
Makki Ki Roti comes from the Punjab. The rolling out bread into perfect circular shape will be challenge at first. However, this skill can not be taught and only become better with practice.

Kheer (Indian Rice Pudding)

Ingredients

Rice - 1/2 Cup
Milk 4 cups
Condensed Milk 1 cup
Sugar - 2 cups
OPTIONAL: Cashews, Elachi powder and Saffron

Preparation

Fry the milk powder in Ghee (Golden color). Keep it aside.
Cook 1/2 cup rice with 1 cup water and 1/4 cup milk.
Meanwhile, boil milk, in reduced flame, add condensed milk.
Soak one spoon of raw-rice and 10-15 cashews in milk for 10 minutes. Grind it to a coarse paste. Add to the boiling milk. Add 2 cups of sugar, stir till it dissolves.

2005-06-06T08:23:00.000-07:00

Alu Roti (Potato Filled Bread)

Ingredients

1.5 cups whole wheat flour
3 large potatoes
3 hot green chili peppers (chopped)
4 tablespoon cilantro (Coriander) leaves (chopped)
4 tablespoon ghee, butter or vegetable oil for frying (optional)
1 teaspoon salt or according to taste

Preparation

Boil the potatoes in their skins and peel.
Knead flour with melted ghee, water and two pinch of salt till you get soft dough. Leave dough in a warm place for about half an hour.
Add salt, chili peppers, cilantro (coriander) to potato.
Divide into about eight portions and roll out in circular disc shape (each about 15cm /6 inches in diameter).
Put the potato mix between the two rolled out dough. Roll again to evenly apply potato mix inside the bread.
Cook breads in either on a skillet with oil or ghee.
Serve hot with Chutney.

Tips for fist time cooks

The rolling out bread into perfect circular shape will be challenge at first. However, this skill can not be taught and only become better with practice.
Alu Roti can be served with dinner or lunch with dal and/or chutney.

Plain Lassi (Yogurt Smoothie or Shake)

Ingredients

2 cups yogurt
1 cup water
8 tablespoon sugar (or according to your choice)

Preparation

Pour a cup of water with yogurt.
Add sugar.
Beat/churn yogurt till it becomes smooth (till it is frothy).
Serve chilled.

Customize Lassi
Customize Lassi by adding tropical fruits such as mango to make very refreshing and delicious Mango Lassi. Many first time drinkers like drinking Lassi such as Mango Lassi but do not like Plain Lassi that much.