Q: Should I have a baby after 35? |
Thursday, April 30, 2009
Interview with a Gynaecologist.....
Tuesday, April 28, 2009
Wednesday, April 15, 2009
Cooking Tips 3
· A small piece of butter added to water prevents vegetables, macaroni or rice from boiling over.
· If the hard boiled eggs are put in cold water before slicing them, then the egg yolk doesn’t crumble into pieces.
· To keep cauliflower white, add a dash of lemon juice or vinegar to the cooking water.
· Add a teaspoon of butter to every two cups of old peas while cooking. It makes them tender and give s them a better flavor.
· Mint stalks have the same effect as the leaves for flavoring spinach, peas or new potatoes. So use them for this purpose and save the leaves for the sauce.
Sunday, March 15, 2009
BESAN CHILLA
(Gram flour pancakes)
INGREDIENTS :
Gramflour - 1 cup
Onions(chopped) - 2 , medium
Tomato(chopped) - 2, medium
Green chillies(chopped) - 2
Fresh coriander(chopped) - 2 tsp
Turmeric - ½ tsp
Salt to taste
Water as required
Oil for frying
METHOD :
· Make a thick paste of gram flour, salt, turmeric and water. Keep mixing for a minute, till the batter becomes smooth and fluffy.
· The batter should be of pouring consistency that is a little more fluid than a cake batter.
· Add the rest of the ingredients. Mix well.
· Take a non stick tawa/frying pan and heat 2 tsp of oil. Take one big ladle of the batter and pour it on the frying pan
· Fry the pancake from both the sides (refer the picture).
· Serve hot with tomato sauce/chutney.
Friday, March 13, 2009
PAPAD PARATHA
INGREDIENTS :
Wheat Floor 1 cup
Salt 1 tsp
Water as required
Oil
For Filling
Papad Any flavor ( as per taste)
Salt to taste
Fresh Corriander fine chopped
Red Chilli Powder 1 tsp
Cummin powder 1 tsp
METHOD :
· Mix wheat flower, salt and water . Knead in a soft dough.
· Fry / roast the papad as preferred. Once cool and crisp. Crush the papad in small pieces. (Refer picture).
· Mix fresh coriander, salt, chilli pdr and cumin pdr in the crushed papad.
· Divide the dough in even size balls. Roll out the ball in 4-5 inch flat puri shape.
· Fill in the prepared papad mixture and roll in the sides to form a ball (refer picture)
· Flatten out the balls using a rolling pin.
· Heat a flat tawa. Prepare the paratha on the tawa using oil. Cook till golden brown.
· Serve hot with chutney / pickle/ curd.
Thursday, March 12, 2009
Cooking Tips
# A cup of milk added to vegetable gravy thickens it, tastes good and is easy to digest.
# Add a teaspoon of corn flour to a small quantity of yoghurt and mix in hot milk. Milk will set in a shorter time, especially during winters.
# A few drops of lemon juice to the water when boiling, softens rice and improves the flavor.
# If you have forgotten to soak lentils the previous night, don’t panic. Soak them in a vacuum flask filled with steaming hot water for an hour or so.
# To make quick mashed potatoes .peel the required amount and cut into small cubes. Boil for ten minutes, drain and mash. They are ready to eat in under a quarter of an hour.
Wednesday, March 11, 2009
Sambar Powder
INGREDIENTS :
Asafoetida - 1 tsp
Bengal gram(chana dal) - ¼ cup
Black peppercorns - 10
Oil - 1 tbsp
Coriander - ¾ cup
Yellow lentil(arhar/tuvar dal) - ¼ cup
Salt to taste
METHOD :
· Roast the dry red chillies in oil with a little salt.
· Roast all the other ingredients and mix with the roasted chillies.
· Powder all the ingredients and store in an air-tight jar.
Tuesday, March 10, 2009
GUJHIYA
INGREDIENTS
Maida 1 cup
Oil 2 tbsp
Oil for Frying
(For Filling)
Khoya 200 gm
Sugar powder 150 gm
Cardamom Powder 1 tsp
Chironji 2 tsp
Kishmish 2 tbsp
Coconut Powder 1 ½ tbsp
Clarified butter/ghee 2 tsp
METHOD
Mix maida and oil together and kneed into a soft dough. Keep aside and cover with a damp muslin cloth.
Prepare the filling. Heat a table spoon of desi ghee (clarified butter) in a kadhai and add khoya. Saute till it turns light brown. Swith off gas and allow to cool completely.
Add sugar powder, elaichi powder, chironji, kishmish and mix well.
Make a paste of one table spoon maida and two tsp water. ( this is used to bind the gujhiya) Keep aside.
Divide the dough in small balls. Roll out the balls using a rolling pin in thin flat round shape. Put a spoon full of filling on the round puris and fold from sides into half to form a semi circular shape.
Apply the binding mixture on the edges and press both the edges together. Roll the edges upward so that they don’t open up (refer picture).
Heat oil in kadhai (deep frying pan). Deep fry the gujhiyas till golden brown.
Cool the guzhiyas and serve.
Tandoori Masala
INGREDIENTS
Black salt - 5 tsp
Cardamoms - 15
Cinnamon - 4 sticks
Dry mango pdr - 10 tsp
Black peppercorns - 5 tsp
Cloves - 10
Mace - ½ tsp
Ginger pdr - 2 tsp
METHOD :
Finely powder all the ingredients and store in an air tight jar.
Monday, March 9, 2009
Potatoes And Peas in Gravy
INGREDIENTS :
Potatoes (cut in cubes) - 4, medium sized
Green peas - 1 cup
Onions (finely chopped) - 2 , medium
Tomatoes (grind to a paste) - 2
Ginger-garlic paste - 2 tsp
Bay leaf - 1
Cumin - 1 tsp
Red chilli pdr - 1 tsp
Garam masala pdr - 1 tsp
Mustard oil - 1 tbsp
Salt to taste
Fresh coriander (chopped) for garnish
METHOD :
• Heat oil in a pressure cooker and add cumin. When it starts to splutter add bay leaf and chopped onions. Sauté till onions turn golden brown in color.
• Add tomato paste. Sauté for a minute and add ginger-garlic paste .Fry till the masala leaves oil.
• Add potato cubes red chilli pdr garam masala pdr and salt to taste. Sauté for a minute.
• Add green peas. Sauté for a minute. Add sufficient water to pressure cook the veggies.
• Garnish with coriander and serve.