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Saturday, December 11, 2010

Useful Cooking Tips - 3

Dear Lady of the House,

It is a last quota of Cooking Tips that surely help you in kitchen.

* Paneer: To keep paneer fresh for several days, wrap it in a blotting paper while storing in the refrigerator.

Do not fry paneer, immerse it in boiling water to make it soft and spongy.

* Papad: Bake in microwave oven.

Wrap the papads in polythene sheet and place with dal or rice will prevent them from drying and breaking.

* Pickles: To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.

* Popcorn: Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops.

* Potato: To bake potatoes quickly, place them in salt water for 15 minutes before baking.

Use the skin of boiled potatoes to wipe mirrors to sparkling clean.

Don't store potatoes and onions together. Potatoes will rot quickly if stored with onions.

* Refrigerator: To prevent formation of ice, rub table salt to the insides of your freeze.

* Rice: Add a few drops of lemon juice in the water before boiling the rice to make rice whiter.

Add a tsp of canola oil in the water before boiling the rice to separate each grain after cooking.

Don't throw away the rice water after cooking. Use it to make soup or add it in making dal (lentils).

Add 5g of dried powdered mint leaves to 1kg of rice. It will keep insects at bay.

Put a small paper packet of boric powder in the container of rice to keep insects at bay.

Put a few leaves of mint in the container of rice to keep insects at bay.

Rice Pulao and other recipes.

* Samosa: Bake them instead of deep frying to make them fat free. Don't fry the filling potato masala.

*Preserve the samosas in freezer. For eating, take out of the freezer two hours in advance and bake them over low temp.

* Sugar: Put 2-3 cloves in the sugar to keep ants at bay.

* Tadka: Use sprouted mustard seeds (rayee) and fenugreek (methi) seeds for your tadkas.

Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.

* Tomato: To remove the skin of tomatoes, place them in warm water for 5-10 minutes. The skin can then be easily peeled off.

When tomatoes are not available or too costly, substitute with tomato puree or tomato ketchup/sauce.

Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh.

* Tamarind: Tamarind is an excellent polish for brass and copper items. Rub a slab of wet tamarind with some salt sprinkled on it on the object to be polished.

Gargles with tamarind water is recommended for a sore throat.

* Utensils: Use nonsticking utensils. Use thick bottom utensils, they get uniformly heated. For electric stoves, use flat bottom utensils.

Add a little bit of common salt to the washing powder for better cleaning of utensils.

* Vegetables: Don't discard the water in which the vegetables are soaked or cooked. Use it in making soup or gravy.

To keep the vegetables fresh for a longer time, wrap them in newspaper before putting them in freeze.

Chop the vegetables only when you are ready to use them. Don't cut them in too advance. It would spoil their food value.

* Sink (Blocked): To clear the blocked drain pipe of your kitchen sink, mix 1/2 cup sodium bicarbonate in 1 cup vinegar and pour it into the sink, and pour about 1 cup water. In an hour the drain pipe will open.

* Soup Salty: Place a raw peeled potato in the bowl, it will absorb the extra salt.

* Yoghurt (Home Made): To set yogurt in winter, place the container in a warm place like oven or over the voltage stabliser.

* Yogurt: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry.

To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily.

Bad Credit Personal Loans - Do Not Worry!!!

FirstAmerigoYeah! It is really an adventurous thing to get Unsecured Personal Loans in daily life. Many times it was seen that the tension was heightened by meetings such organizational or institutional personnel at their place for the said cause. It is truly discouraging through fear. I know that any wrong action attributable to bad judgment, ignorance or inattention. It is the reason he/she stamped by such institutions or organizations in the category of "Bad Credit".

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Useful Cooking Tips - 2

Dry Fruits
Dear woman of the house,

Let's take a look on following cooking tips that may help you in your cooking skill....

* Dry Fruits: To chop dry fruits, place them in fridge for half an hour before cutting. Take the fruits out and cut them with a hot knife (dip it in hot water before cutting).

* Dough/Rolling pin: If the dough sticks to the rolling pin, place it in freezer for a few minutes.

* Egg peeling off: Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.

* Egg fresh: Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.

* Garlic: Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.

* Ghee: Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.

If you are making ghee at home, add a few pieces of meetha paan leaves in the process (remove afterwards) to produce ghee with longer self-life.

* Green Chilies: To keep the chilies fresh for a longer time, remove the stems before storing.

* Green Peas: To preserve green peas, keep them in a polythene bag in the freezer.

* Idlies: Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them sour.

Do not beat idli batter too much, the air which has been incorporated during fermentation will escape.

If you add half a tsp of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp.

* Fruits: To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.

* Frying: Avoid deep frying. Substitute deep frying with stir frying or oven bake. Don't pour the oil, but make a habit of spraying the oil in the utensil for cooking. Heat the utensil first, then add oil. This way oil spreads well. You will use less oil this way.

* Left Overs: Don't throw away the foods left over. Store them in Fridge. Use them in making tasty dishes.

* Lemon/Lime: If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier to squeeze.

* Lizards: Hang a peacock feather, lizards will leave your house.

* Milk: Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom.

Keep a spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel.

Adding half a tsp of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don't put it in the fridge.

* Mixer/Grinder: Grind some common salt in your mixer/grinder fro some time every month. This will keep your mixer blades sharp.

* Mosquitoes: Put a few camphor tablets in a cup of water and keep it in the bed room near your bed, or in any place with mosquitoes.

* Noodles: When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.

* Onions: To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them.

Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for long time.

* Oven: Watch from the oven window to conserve energy because the oven temperature drops by 25 degrees every time its door is opened,

To clean the oven, apply a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed.

Friday, December 10, 2010

Useful Cooking Tips - 1

My Kitchen
Dear woman of the house,

Many times we have seen that one cannot get the right information about items to store and how to use. I think below tips may help you to get ride off on such uncommon problems. Let me explain it one-by-one.

* Almonds: To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.

* Ants: Putting 3-4 cloves in the sugar container will keep the ants at bay.

* Biscuits: If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.

* Butter: Avoid the use of butter. If it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes.

* Apples: Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.

* Banana: Apply mashed banana over a burn on your body to have a cooling effect.

* Bee and Scorpion Sting Relief: Apply a mixutre of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with bandaid to hold in place. Pain will go away in just a few short mintues.

* Bitter Gourd (Karela): Slit Karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for 1/2 an hour and then cook.

* Celery: To keep celery fresh for long time, wrap it in aluminum foil and place in the refrigerator.

* Burnt Food: Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean.

* Chili Powder: Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time.

* Chopping: Use a wooden board to chop. It will not blunt the knife. Don't use a plastic board, small plastic pieces may go with the vegetables.

* Coriander/Mint: You can use dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh ones are not available.

To keep them fresh for a longer time, wrap them in a muslin cloth and keep in a fridge.

* Cockroaches: Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house.

* Coconut: Immerse coconut in water for 1/2 an hour to remove its hust.

Have a nice cooking day at home..!!!

Thursday, December 9, 2010

Baby Changing Table

Yeah! It is very difficult to change the diapers for newly parents. What is the solution they should have search for their beloved baby? Is it there any option to get ride off them from such a difficulty? Yes! It is the baby changing table. I think this accessory can help them a lot and make free them from various questions. They just need to go at this space to find out the suitable and affordable baby changing table right now.

Monday, October 11, 2010

Outdoor Wall Lighting : Just Set Your Mood

Yeah! Lighting is the deliberate application of light to achieve some aesthetic or practical effect. It is the reason all we have to carefully think out in advance before purchasing outdoor wall lighting. It includes use of both artificial light sources such as lamps and natural illumination of interiors from daylight.

Outdoor Wall LightingI would like to ask a question here is; is it possible to set your mood with ever-lasting outdoor wall lighting? Off course, all you can set the mood with elegant line of modern-day outdoor light fixtures from “LightingTheWeb.com”. Yes! It is one of the online places where you can see various types of outdoor wall lighting to suit your requirement and off course wallet.

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Parathas (32nd Serve)

Dear Women of the House,

ParathaI know while reading the heading of this article naturally your mind recalled many types of Parathas like Aaloo Paratha, Lachha Paratha, Mooli Paratha, etc.

A paratha an Indian flat-bread that originated in the Indian subcontinent. It is one of the most popular unleavened flat-breads in Indian cuisine and is made by pan frying whole-wheat flour on a tava.

Today we will see how to make taste parathas.

Ingredients: (For 6-8 parathas)

Aata - 2 cups
Water - 1 cup
Salt - 1/2 tsp
Bland Oil or Ghee - 1/2 cup

Method to make Parathas:

Using the aata, salt and water, make and knead the dough, and put the tava on to heat, exactly as for chapattis.

Half fill a small bowl with the oil or ghee, and keep it handy next to the plate of dry atta. Knead the dough briefly and divide it into portions about 1 and 1/2 times larger than for chapattis.

In exactly the same way as for chapattis, roll one portion into a roti as thin as you can. Smear 1/2 tsp oil all over the surface. Fold it in half, smear oil over the surface again and fold again. Roll it out, doing your best to maintain the triangular shape.

For parathas, the tava should be a little less hot than for chapattis. Test by sprinkling a pinch of dry atta on it; it should take 5 seconds to turn brown. When it is at the right temperature, place the paratha gently on it and start rolling out the next one. As soon as the upper surface of the paratha begins to rise i blisters, turn it. Smear the surface with 1/2 tsp oil, and when the underside begins to show flecks of brown turn it again and smear oil on that surface. Press down around the edges with the tongs or the back of the teaspoon, and cook a minute or so more on each side till both are a rich brown.

Remove the paratha and put it in a basket, which you have lined with foil on top of a napkin. Repeat till all the parathas are made.

Note: You can reheat parathas quite successfully by toasting them on the direct flame, as in the last step of making chapattis. They come up almost as good as new.

Now taste the paratha with your beloved hubby and wait for his answer....

Saturday, October 9, 2010

Making of Pooris (31st Serv)

Dear Women of the House,

You know what the name puri comes from the Sanskrit word पूरिका (pūrikā)? Yeah! It is true. "Puri" is most commonly served at breakfast. It is also served at special or ceremonial functions, as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

PooriI think all you have to serve this crispy, golden bread with any dish - vegetarian or otherwise - and your favorite pickle. The perfect Poori is pale golden in color and puffed up almost like a ball!

Ingredients:

Atta - 1 cup
Water - 1 cup or 1/2 cup water and 1/2 cup milk
Maida - 1 cup
Salt - 1 tsp
Bland Oil for deep frying - 1 cup

Method to make Pooris:

Using all the ingredients except the oil, make a dough in exactly the same way as for chapattis. Knead well and allow to rest for at least an hour.

Knead the dough briefly and divide into portions about the same size as for chapattis, and roll out.

Since pooris cook faster than other rotis, it is often suggested that you roll them all out before you start cooking them. But they have to be kept separate, which means that on top of each one as you roll it out you must put a piece of clean paper, foil or plastic film. If you do this ahead of time (e.g. before the arrival of guests), cover the whole arrangement with a barely damp cloth to prevent them drying out.

Pour the oil into a medium sized kadhai, to fill it to a depth of 3-5 cm. Set the pan on medium heat, and let the oil get really hot - it should be just short of smoking. Lower a poori gently into the hot oil with the help of a spatula or slotted spoon. It will sink at first, then, as it rises, keep pushing it down into the oil with small quick strokes. Within a few seconds it will puff out, and the underside will have turned golden brown. Turn it over and cook for a few seconds more till other side turns gold.

Lift out and place on a plate lined with absorbent paper to blot up excess oil. When the next poori is ready to be blotted, put the first one into a serving basket lined with napkin over which you have placed a sheet of foil.

Note: Do not try to reheat pooris; just make as many as you think will be eaten at one time.

Variations: Add 2 tablespoon semolina to the flour when kneading the dough. The pooris would not be so soft, but the will stay puffed longer. Finally, the choice is yours.

So try it out!

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)
34. Notes To Remember While Making Chapattis - 1
35. Chapatti : A Map Of Australia - 2
36. Making of Chapatti : Another Technique - 3

Save A Girlfriend For A Rainy Day!

asian datingI do not understand the whole dating thing. I know right off the bat if I am interested in someone, and I do not want them to waste their money on me and take me out to eat if I know I am not interested in that person. Yeah! This is the tendency and logic of many of us that they do not trust on this way or they seem to be untrustworthy.

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Making of Chapatti : Another Technique - 3

Dear Ladies of the House,

We have lot information to make chapattis till this time. Here I would like to explore one more technique to make chapattis.

It is another technique for the final cooking - instead of toasting it directly on the flame, turn it over once more on the tava, and with a clean kitchen cloth folded in to a pad, press down the sides with a gentle rotating movement. This should make it puff.

Chapatti or RotiEither way, put the chapatti straight into a dish, or better, a basket, lined with a clean napkin. Fold the napkin over it. Repeat the process, till all the chapattis are made.

Theoretically, the rolling out of each chapatti takes almost the same time as the previous chapatti is on the tava. It is not that easy in the beginning to get it all perfectly coordinated, but as you get practice, you may find that you get into a rhythm and have an assembly line going.

To Reheat Chapattis:

There is really not satisfactory method of reheating chapattis. Some writers recommend wrapping them in foil and reheating in the oven, but then they lose their crispness. In the toaster they get hard. The least unsatisfactory method, I find, is to toast them a second time briefly on the flame. It would not be as good as freshly made chapattis, bout one option is to make them in advance omitting the toasting process, which you can then do at the time of serving the meal.

If you like your chapattis spread with ghee or butter, it is easier to do this at the table than in the kitchen, where it becomes just one more process to cope with. Make sure that the fat is softened, or even melted, for easy spreading.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)
34. Notes To Remember While Making Chapattis - 1
35. Chapatti : A Map Of Australia - 2

Chapatti : A Map Of Australia - 2

Dearest housewives,

It happens often while making chapatti at the first time that unknowingly you make a map-of-Australia. I think this is common and everyone got such type of experience. After making a dough (A flour mixture stiff enough to knead or roll) now you are ready to make fine chapatti.

ChapattiNow you have roll it out, turning it as you do so, with the aim of achieving as near as you can to a perfect circle. Never mind if your first efforts look like the map of Australia; you will learn by doing (and in any case there is no reason why a map-of-Australia-shaped chapatti should not taste perfectly fine).

When the dough is rolled out as thin as you can reasonably get it, to a diameter of 12-14 cm, test the heat of the tava. A drop of water flicked onto it should jump and evaporate instantly. Now pick up the chapatti carefully, peeling if off the working surface, and toss it gently from palm to palm to get rid of any dry atta that may still be sticking to it. Lay it flat on the tava, and start rolling out the next chapatti, all the time keeping an eye on the tava.

When you see the upper surface beginning to look dry and slightly blistered, about 30 seconds, turn it over with flat-bladed tongs. The underside should also have a blistered appearance, and some golden patches. Give it another 30 seconds, then take the tava off the heat, and using the tongs, put the chapatti, first side down, directly on the flame. It should puff up immediately. Turn it over (leaving it for a few seconds on the flame if you like a slightly burnt taste to your chapattis); then take it off the fire.

Just keep in mind above information while making chapattis.

In next article we will see another technique to make finest chapatti.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)
34. Notes To Remember While Making Chapattis - 1

Monday, September 20, 2010

Herbalife : New Wellbeing Funda of The Era

Yeah! It is a new wellbeing funda of the era and also the truth that nobody on this globe would say that they never know about the name Herbalife. Yeah! It is now become a tradition of every human being that they aware the importance of it. Yeah! It is a global nutrition, weight-loss and skin-care Company reported record break net sales of USD 3.8 billion in 2009.

What you realize after looking such record breaking figures? Certainly, everyone knows the importance to make one fit in their life. Such peoples also know the solution in terms of Herbalife that definitely gives you the wellbeing. Here is the place that one can get useful and important tips and the knowledge acquired through study from couple of years. I know it is more beneficial than what I expect to keep me active through out the day. It changed my lifestyle and help me to know about the healthy diet. The people, now understands the real meaning of wellbeing; it is the reason that the traffic gets jammed on the way of this Herbalife Sports and Fitness website. I am sure all you also get to know the more about such an extraordinary name what the world called it as Herbalife. So just hoover the scroll button of your mouse and pull out the fitness aspects from this platform.

Friday, September 10, 2010

Notes To Remember While Making Chapattis - 1

Dear housewives,

I know all you have read out previous article while making of chapattis which gives you more important information about making chappatis. Now all you must keep in mind all these following information before going to make more delicious chappatis.

The process of making chapatti is best done 1-2 hours in advance, both because you don't want the hassle of kneading dough as you are getting the meal on the table, and because the kneaded dough improves further if it is allowed to 'rest' for a bit. If you are really sold on the whole chapatti bit, you can even make double quantities, and keep half in the fridge for the next day. But remember that the surface of resting dough has to be protected from drying out, so you must either cover it with a clean damp cloth, or keep it in a food-grade plastic bag or other airtight container.



When the time comes to make the chapattis, out the tava on medium heat. Put a couple of tablespoon dry atta on a small plate beside your work surface. Give the rested dough a couple of kneadings, then divide it into 10-12 portions, each about the size of a large lime. Take each portion and roll it into a ball between your palms, then squeeze it between the heels of your hands to flatten it a bit. In summer, cover the flattened balls with a clean barely damp cloth so that the surfaces do not dry out.

Sprinkle some dry atta on your chapatti board or clean smooth working surface. Take on flattened ball and dip it in dry atta to coat it on both sides. Put it on the atta-sprinkled surface, and press it down again with the heel of your hand to flatten it further.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)

Thursday, September 9, 2010

Chris Cline Mine Games: A Fun Game Recipe

Yeah! You need not shock here. It is truly a recipe of new game. The game everyone called it as chris cline mine games. Here all you come to know that how to prepare or make something, especially a wining moment and its adventure.

Like every instruction illustrated in recipe same you can find at chris cline yacht game. Yeah! Chris Cline is the owner of this game recipe. He servings us unique game that help you out to relieve all your stress and worries in routine life. Like video or computer game you can get utmost feel while playing this game. I think all you must taste this game recipe. To get the essence of this game recipe you just propel your mouse at his site and feel the difference.

Making of Chapattis (30th Serv)

Chapatti is a favorite bread throughout India. The ingredients for this chapatti recipe are simple: flour, water, salt and oil, but it takes practice to make them just right.

Some people like to smear each chapatti with a thin layer of ghee, immediately after it comes off the fire. Though it tastes lovely with ghee, I prefer not to use any. In the days of my childhood, it was considered mean or bad-mannered to serve ghee-less chapattis to guests, but then people were neither fat/overfed, nor prone to heart problems early in life!

Have a look on below method that I have done in my kitchen.

Ingredients: (for 10-12 Chapattis)

Atta - 2 cups
Water - 1 cup
Salt - 1/2 table spoon

Method to make Chapattis:

To prepare the dough (A flour mixture stiff enough to knead or roll), you need a thali or a large platter with a raised rim. Sieve the atta with the salt into this.

Start adding the water, say 1/4 cup at a time, mixing it in with your fingers till it is absorbed and the atta starts to cohere into a stiffish dough (A flour mixture stiff enough to knead or roll). As the dough starts to form and only a little of the atta remains dry, add the water with circumspection. The idea is to use only as much as is needed to form the dough, which should not be wet and sticky, but also not so stiff as to make it difficult to work with.

Once you have a nice firm ball of dough, the trick of making soft chapattis is to knead it well. It is quite hard work, but satisfying, once you get the knack. Punch the ball of dough with the heel of your hand, and as it flattens out of all over it with your knuckles. When it gets thin, pull the far edge of the dough towards you with your fingers, and fold it over. Punch, knuckle and pull; punch, knuckle and pull, turning the platter with your other hand as you do so. And that is it. Keep at it for about 5 minutes, till the dough loses its stickiness, and you have the makings of lovely soft supple chapattis and serve it to your beloved hubby and kids.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen

Roti : My Views From Kitchen

Chapattis have been described as "a vulgar feudal luxury', and it's true that you get the best value form chapattis if there is someone standing in the kitchen making them and bringing them one be one, hot and golden and puffed out with scalding steam, to the table. Many busy young professionals may feel this is too much for them to do on a regular basis. But a few chapattis, roasted on the tava as the food is being heated, are a treat that may not be too much trouble to organize for yourself every now and then; and the oftener you make them, the less the effort will seem.

ChapattiThe basic dough (A flour mixture stiff enough to knead or roll) for making chapattis and parathas is atta (whole wheat flour) and water, seasoned with a little salt. But it can be varied in any number of ways. You can substitute refined flour (maida) for half, or even all of the atta, and half-half is what is usually recommended for making pooris. You can mix the dough (A flour mixture stiff enough to knead or roll) with milk, or half milk and half water. For parathas and pooris, some cooks recommend kneading a little oil or ghee into the dough (A flour mixture stiff enough to knead or roll).

For a change of flavor, you can knead a teaspoonful of ajwain or powdered fennel into the dough (A flour mixture stiff enough to knead or roll).

In the metropolitan cities you can get various ready-made kinds of bread that you can substitute for roti-pizza bread, for example, which only needs to be put into the toaster. These may be worth looking out for if you like to eat rotis but find it too much of an effort to make them at home every day.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1

Thursday, August 19, 2010

The alphabetic synthesis passes the constituent behind the assuming ace.

Monday, August 16, 2010

Xenon Lights : Get 10 Time Brightenes for your vehicle

No doubt in the night vehicle lights helps to guide the path to reach the place wherever you go. But while traveling at night you feel something is going wrong with your vehicle lights. And you come to know that here is the problem. Halogen lights of your vehicle could not able to focus on the path and you get less brightness level. What to do in such situation?

I don’t know about you but I am sure that xenon lights give you the clear path while moving. Yeah! It is true that it plays a leading role in the line of auto lighting. You know what? Xenon lights have such a good features that they gives you high brightness, long-life, being environment-friendly, safe & energy-saving.

It is called as HID (High Intensity Discharge) Xenon lights. Now a day these are the superior selection of drivers and owners on many upscale vehicles. Here all you can convert your old lighting kit with HID Xenon lights. Do not worry you can get it at inexpensive cost too. Now all you need not to search such HID Kits for your beloved vehicles like Acura, Aston Martin, Bentley, BMW, Chrysler, Dodge, Fiat, Ford, Honda, Hyundai, Land Rover, Mercedes, Mitsubishi, Opel, Porsche, Skoda, Suzuki, Toyota, Volkswagen and many more. The reason is varieties of HID Kits are now available at one platform called “CarId.com”. If you would like to get 10 times longer brightness then just called at toll free number 800.505.3274.

Sunday, August 15, 2010

Common Tips while making rice - 1

Dear housewives, if you think to make a delicious rice at home then I think all you have keep in mind some rice tips here.

Some of the steps in cooking rice are common in most cases. Hence, to avoid monotony, here I give the tips once and for all.

Rice TipsRice has first to be picked clean. With fine Basmati grain, coming packaged, this can be given a miss, but mos raw rice has to be first cleaned of dirt particles (sometimes, even small stones) and then washed well. Change the water in which you are washing the rice, at least thrice. Drain off the water well. In case of fried rice, this must be even more so.

Rice kept soaked in water for sometime, cooks faster and does not increase in volume, but this is not compulsory. It can however, soak while you get the other ingredients together, soak while you get the other ingredients together; chopping vegetable, for instance. The water level in the soak should not be over an inch, unless specified otherwise.

A abstract of haladi or turmeric powder mixed in a little milk, added to the rice, gives it a nice yellow color. In fact, it can work as a substitute for the more expensive saffron (also to be mixed with a hit of milk). Saffron, of course, gives a unique flavor to the dish besides that subtle yellow-orange color. Just do it when you plant to cook rice. There are many tips on rice we will see in some other day...bye!!

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)