. Recipes: January 2013

REMEDY FOR CONSTIPATION (FRUITS)


REMEDY FOR CONSTIPATION
(FRUITS)



DESCRIPTION

1).Dip 5-6 Figs in 1 Cup of water for overnight. In the morning, empty stomach, drink this Cup of Water and eat the soft Figs.

2). Take a Medium Sized Riped Papaya. Cut into 2 halves. Take one half in the morning as breakfast. It is remedy for Constipation as well as Digestive System.

3). Take 2 Riped Medium Sized Peers. Eat them in the morning for Choronic Constipation.

During using any of the above remedies, you have to drink lot of Water. The above remedies are most effective if you drink more water during treatment.



SEMOLINA HALWA PURI




SEMOLINA HALWA POORI


INGREDIENTS:

for HALWA
1 cup semolina
1/2 cup sugar
4 Almonds,
4 Raisins
4 Cardamoms
1/4 cup Cooking Oil

For PURIS
1 cup whole wheat flour
1/2 tsp Sugar
1/4 tspSalt
6 cups Cooking Oil.



PREPARATION:

For Halwa


Take a wok. Put it on burner at low medium flame. Add Cooking Oil and seeds of Cardamom. Now add Semolina and fry till it is cooked. Put it aside. Now, take a Sauce Pan. Put it on burner at low medium flame. Add Sugar and 1/4 Cup Water. When it is dissolved, add Samolina in it. Mix it thoroughly. Add Chopped Peeled off Almonds and Resins in it. Pour Halwa in a serving dish. SEMOLINA HALWA is ready.
Serve with hot Puris.

For PURIS


Take a big bowl. Add Flour, Sugar, Salt and 1tbsp Cooking Oil. Mix them well. Gradually add water and knead it. Make a hard Dough. Cover the dough with a thin wet cloth for 30 minutes. Make small balls, pat with Cooking Oil and roll them with Rolling Pin. Now, take a wok. Put it on burner at high flame. Fry Puris in it  by pressing deep in the oil for 3-5 seconds. Take out the puri on a paper towel to squeeze out the excessive oil. PURIS are ready.

MASSAGE FOR HAIR LOSS (WOMEN)


MASSAGE FOR HAIR LOSS




DESCRIPTION


MASSAGE:1
You can use Honey, Egg White and Lemon Juice and leave it for 15 minutes and wash it.

MASSAGE:2
Take Olive Oil, Almond Oil and Coconut Oil in equal quantity. Mix them. Now, massage with this mixture on your scalp as warm. Leave it for overnight. In the morning steam your hair with wet towel (Dip the towel in hot water. Sqeeze water from towel and immediately put the wet towel on your head). Repeat in the same way for at least 10 times. Use it once a week.
Watch the difference after 3 months.

HOME REMEDY FOR HAIR LOSS (WOMEN)



HOME REMEDY FOR HAIR LOSS FOR WOMEN SPECIALLY



DESCRIPTION:
1). Grind Fenugreek Seeds with water and apply on the scalp of your head. Leave for at least 40 minutes before washing. Continue it for a month.

Add liquid and Natural rich diet like Green Salad and Germinated daal and grams in your daily diet. Drink atleast 12-16 glass water sleep well and keep your hair and sclap clean. 
2). Use Onion juicy and massage gently into your scalp and leave it for 2 to 4 hours and you can use it Twice in a month. 
3). Eat Goosebery with warm water in the moring and bed time and you can use it as on your scalp also for that take Gooseberry powder add lemon juice make paste and leave it on your scalp and wash it when dry.

POTATOES CHICKPEAS CHAT



POTATOES CHICKPEAS CHAT


INGREDIENTS:
250 gm White Chickpeas,
100 gm Tamarind,
4 Medium Sized Potatoes,
2 Medium Sized Onions,
1/2 tsp Cummin Seeds,
3 tbsp Sugar,
1/2 tsp Salt,
1/2 tsp Red Chilies Powder,
3 tbsp Chopped Green Coriander.

PREPARATION:
Boil Potatoes and Chickpeas separately and keep aside for cooling down at room temperature. Take a bowl. put in it the diced slices of Tomatoes. Slice the Onions and sprinkle 1/2 tsp Salt on it for 30 minutes. Dip Tarmarind in water for overnight. Discard the seeds in the morning. Now take a wok. Add Tarmarind Solution,  Cummin Seeds, Sugar, Salt and Red Chilies Powder. Put it on burner at low flame. Give it heat until the solution is thick. Turn off the burner.
Take a big bowl. Add Boiled Chickpeas, Small Diced Potatoes, Small Diced Tomatoes and Washed Onions. Mix them thoroughly. Now add Tarmarind Mixture in it . Mix them well. Garnish with Chopped Green Coriander. POTATOES CHICKPEAS is ready.
Serve at tea time.

TIP FOR FAT REDUCTION (FOR WOMEN)




TIP FOR FAT REDUCTION
(FOR WOMEN)


DESCRIPTION:
Take 100 gm Fenugreek Seeds,40 gm Carom Seeds and 20 gm Black Cumin (kali zeeri)Each ingredient has to be dry roasted on very slow fire separately. Put aside them to cool down at room temperature. Then put them in a grinder. Powder them and keep this powder in a plastic bottle. You have to intake 1 tsp daily, before going to bed, with lukewarm water. After 3 months you will find removal of excessive fat from your body, Tumor & Rinkles. This is special tip for women.

SQUASH YOGURT SALAD


SQUASH YOGURT SALAD


INGREDIENTS:
2 Medium Sized Squashes,
1/2 Kg Yogurt,
1 tsp Cumin Seeds,
1/2 tsp Black Pepper,
1/2 tsp Salt,
2 Medium Sized Cucumber,
2 Medium Sized Tomatoes,
1 Medium Sized Tomato,
1 Medium Sized Onion,
3 Green Chilies,
2 tbsp Chopped Green Coriander.

PREPARATION:
Peel off the sqashes and shred them. Take a Wok. Put it on burner at low medium flam. Add  2 glasses of Water and 1 tsp Salt and boil it . Now add the shreded pieces of Squashes and boil for 5 minutes. Now drain off the Water and separate the Squash. Put it aside to cool down.
Take Kitchen Blender. Add Small Diced Cucmber, Small diced Tomatoes, Yogurt, Green Chilies, Black Pepper and Salt. Blend them. Now take a big bowl. Add blended Yogurt, Cooled Squashes, Small diced Tomato, Small diced Onion, Cunin Seeds and Green Coriander in it. Mix well. Garnish with 5-6 Mint Leave. SQUASH YOGURT SALAD is ready.
Serve with Chicken Pulao or with Puls dish at lunch time.


BEEF MINCE PATTIES



BEEF MINCE PATTIES
INGREDIENTS:
FOR CRUST:
250 gm Plain Flour,
1/4 tsp Cumin Seeds,
1/4 tsp Black Seeds,
1/2 tsp Salt (you can increase/decrease as per your taste),
1 Pinch Baking Soda,
3 tbsp Cooking Oil,
    FOR FILLING:
    250 gm Beef Mince,
    1 tbsp Salt,
    1/2 tbsp Red Chilies Powder, 
    1/4 tsp Turmeric Powder,
    1" Piece of Ginger,
    2 tbsp Finely Chopped Green Coriander,
    4 Cloves Garlic,
    2 Finely Chopped Green Chilies, 
    1 Medium Sized Onion,
    2 tbsp Cooking Oil.

    PREPARATION:
    FOR FILLING:
    Take a wok. Put it on burner at low medium flame. Add Mince, Salt, Turmeric Powder, Garlic, Ginger and 2 glass Water. Boil it. Take a frying pan. Add Cooking Oil and Finely Chopped Onion. Stirr fry for 1-3 minutes. Now, add Boiled Mince in it. Add Red Chilies Powder, Green Chilies, Green Coriander and Mixed Spices and stirr fry for 5 minutes. Keep it aside for cooling at room temperature.


    FOR CRUST:
    Take a big bowl. Add Plain Flour, Cumin Seeds, Black Seeds, Salt. Mix them thoroughly. Now, add Cooking Oil and mix it. Now take the mixture in hand. Mix in hand vigorously. Roll the mixture to a thickness of 2mm and cut the spred sheet in 3" X 6" pieces. Fill it with the filling mixture and close the ends by pasting water on the edges with finger. Keep them aside.

    FOR SAMOSAY:
    Take a Wok. Add Cooking Oil in it and put it on a high flame. When Oil starts boiling, start to put the samosas in the oil. Deep fry them till their color is  Light Golden Brown. Take them out and put them in a serving dish. BEEF MINCED PATTIES are ready.
    Serve them with Tomato Ketchup at tea time.

    MAKE YOUR LIPS LOOK THIN WITHOUT SURGERY


    MAKE YOUR LIPS LOOK THIN WITHOUT SURGERY


    DESCRIPTION:
    There are two tips. if you use these simultaneously it will give the best results.

    (NIGHT TIME TREATMENT)
    Mixture: 1
    Take a small bowl. Add 25 ml Glycerine and 10 gm    Alum and mix them well. Before going to sleep apply it on your lips.
    Mixture: 2
    Take a pinch of Saffron and 2 ml Water. Mix them thoroughly. Apply it on your lips.
    Use Mixture 1 & Mixture 2 alternative nights.

    You will be glad to know that after it's use for 3 months,  your lips will be thin and in NATURAL RED COLOR.


    (DAY TIME TREATMENT)
    Mixture:3
    Take 1 Strawberry. Grind it well. Apply this paste on your lips during day time.

    TIPS FOR HEALTHY SKIN AND FAIR COMPEXTION


    TIPS FOR HEALTHY SKIN
    AND FAIR COMPLEXTION


    DESCRIPTION:
    There are three tips for Healthy Skin and Fair Complexion of your face. Use them simultaneously to get the best results.

    Tip 1:
    Take a 12-15 Mint Leaves. Take 2 Cups of Water. Boil it till 1 Cup evaporates. Cool it at room temperature. Drink it 30 minutes before breakfast.
    Tip 2:
    Drink 1 Glass Carrot juice daily in the morning 30 minutes before breakfast. Eat 2 medium sized Carrots at lunch time. 
    Tip 3:
    Take 1/2 Lemon. Squeez it. Add 2 tsp Yogurt . 1 Pinch Turmeric Powder Apply this mixture on your face skin.  Wash with cold water after 30 minutes.
    Use Mixture 1 & Mixture 2 alternative days.

    You will be glad to know that after it's use for 3 months,  your face skin will be GLOWING with FAIR COMPLEXION.



    CHICKEN JALFAREZI


    CHICKEN JALFAREZI

    INGREDIENTS:
    500 gm Bonrless Chicken,
    1/2 Cup Yogurt,
    1 tbsp Red Chilies Powder,
    1 tsp Salt,
    2 tbsp Ginger Paste,
    2 tbsp Garlic Paste,
    6 Medium Sized Tomatoes, 
    4 tbsp Soy Sauce,
    2 tbsp Vinegar,
    1/2 Cup Tomatoes Ketchup,
    3 Medium Sized Onions,
    3 Medium Sized Capsicum,
    1 Cup Cooking Oil.


    PREPARATION:
    Take a big bowl. Add Yogurt, Salt, Red Chilies Powder and Chicken. Marinate it for 1 Hour.
    Take a wok. Put it on burner at low medium flame. Add Cooking oil, Ginger Paste and Garlic Paste. Cook it till it starts giving smell. Add Marinated Chicken and cook till water dries up. Now, add the inner part of Tomatoes (Seeds and juice). Cook till it dries up. Now, add Soy Sauce, Vinegar and Tomatoes Ketchup. Fry for 3 minutes. Add Tomatoes without seed, Small Diced Onions and Small Square shaped Capsicum. Turn the burner to lowest flame and cover the lid. Keep it for 2-3 minutes. Now Turn off the Burner. Pour it in a serving dish. CHICKEN JALFAREZI is ready.
    Serve with Egg Fried Rice or home made flat bread.

    GAJER KA GAJRELA




    GAJRELA


    INGREDIENTS:
    2 kg Carrots,
    2 Cups Boiled Rice,                                  
    4 litre Full cream Milk,
    1 cup Sugar (or to taste)
    2-3 tbsp Desi Ghee
    2 tbsp Almonds, 
    2 tbsp Pistachio Nuts,
    2 tbsp Raisins,
    1 tabs Seeds of Green Cardamom


    PREPARATION:
    Take a wok. Put it on burner at high flame, Add Cow Milk and Seeds of Green Cardamom.. Stir it when it starts boiling and reduce the flame to low medium level, Keep stirring to avoid milk coming out of the wok, Do it for approx 30-40 minutes while milk evaporates 1Liter (remains 3 Liter thicken Milk). Scrap off the sides of the wok to avoid any burning effect in the Carrots Delight.
    Now, take the Carrots. Wash them well, Scrap them off and Grate them finely. Again thoroughly wash them. Add them in the Boiling Milk untl all the milk is absorbed in the Grated Carrots and the mixture is having a dry look. Add the Sugar, Boiled  Rice, Peeled Almonds, Pistachio Nuts and Resins in it. Cook it till the Sugar dissolve and the mixture shows again a dry look. Add Desi Ghee and fry the Mixture. Put the fire off when its color gives a deeper look. Put it in the Serving Dishes.Cool it in room temperature and then in a Refrigerator. GAJER KA GAJRELA is ready.  
    Serve it Cold at tea time.





    GULAB JAMAN


    GULAB JAMAN

    INGREDIENTS:
    FOR GULAB JAMAN
    2 Cup Dry Milk Powder
    1 Cup Plain Flour 
    2 Egg
    3 tbsp Fresh Cream
    2 tsp Cooking Oil
    2 tsp Baking Powder 
    4-5 Cup Cooking Oil for frying

    FOR SWEET SYRUP
    2 Cup Sugar (you can increase/decrease as per your taste),
    5 Cardamoms Seeds
    2 Cups Water

    PREPARATION:
    Take a big bowl. Add Dry Milk, Plain Flour, Fresh Cream, Cooking Oil,Baking Powder and Eggs. Kead them well to make a soft dough. Make small balls of the dough. Take a wok. Put it on the burner at low medium flame. Add Cooking Oil. When the Oil starts boiling put the flame at low level. Put the balls in boiling oil and fry them at low flame till their color becomes Golder Brown.
    For sweet syrup, take a wok. Add Water, Sugar and Seeds of Cardamoms. Cook it till Sugar is fully dissolved in Water and have become uniform. Now dip the fried balls in Sweet Syrup for 6-8 minutes. Take them out and put them in a serving dish. GULAB JAMANS are ready.
    Serve at the tea time.

    PRATHA ROLL


    PRATHA ROLL

    INGREDIENTS:
    250 gm Boneless Julian Cut Chicken,
    2 tbsp Soya Sauce,
    2 tbsp Vinegar,
    1 tsp Black Pepper,
    1 tsp White Pepper,
    4 tsp Mayonnaise Cream,
    4 tsp Hot Sauce,
    4 Cloves of Garlic,
    4 Lettuce Leaves,
    3 Medium Sized Tomatoes (Sliced).
    1 Medium Sized Onion,
    4 tsp Sour Cream,
    8 Butter Papers,
    4 tbsp Cooking Oil,



    PREPARATION:
    Take a big bowl. Add Julian Cut Chicken, Soy Sauce, Vinegar, Black Pepper, White Pepper and marinate it for 2 Hours. Take a frying pan, put it on burner on low medium flame.Add Cooking Oil and Finely Sliced Garlic. When there is smell, add marinated chicken pieces in it. Fry them till pieces dries up and become soft. Keep it aside. Take 1 Pratha on serving dish. Put 1 good piece of the chicken on it. Add 1 tsp Sour Cream, 1 tsp Hot sauce, 1tbsp Mayonnaise Cream and Lettuce leave. Wrap the paratha in 2 Butter Pappers. PRATHA ROLL is ready.
    Serve with your favourite cold drink or Black Coffee.

    SPLIT BENGAL GRAM HALWA


    SPLIT BENGAL GRAM HALWA

    INGREDIENTS:
    2 Cups Split Bengal Gram,
    10 Green Cardimon (Take out Seeds),
    15 Resins,
    10 Pistachio Nuts,
    15 Almonds,
    2 Cups Sugar,
    2 Cups Dry Milk Powder,
    2 Cups Desi Ghee,



    PREPARATION;
    Take a big bowl. Soak the Split Bengal Gram for 2 Hours. Now, take a Sauce Pan and put it on burner at low medium flame. Add Split Bengal Gram with 3 glass of Water. Boil the Split Bengal Gram in such a way that Split Bengal Gram seeds must not stick each other. Take Split Bengal Gram out and drain the water and keep Split Bengal Gram aside for cool down in room temperature. Now take a wok and add Desi Ghee for boiling. Add Seeds of Green Cardimom and stir with spoon. Fry it at low flame. When there is good smell of Cardamom, add Split Bengal Gram and fry it till the color just starts to become Brown. Add Finely Sliced Peeled off Almonds, Resins, Pistachio Nuts, Sugar and Dry Milk Powder. Fry them till it leaves Ghee. Turn off the burner. Put it in a serving dish. SPLIT BENGAL GRAM HALWA is ready.
    Serve it in Cold weather at any time.

    POTATOES PRATHA


    POTATOES PRATHA

    INGREDIENTS:
    500 gm Potatoes,
    6 Cup Wheat Flour,
    1 1/2 tsp Salt,
    1 tbsp Red Chilies Powder,
    1 tsp Cumin Seeds,
    1/4 Cup Chopped Green Coriander Leaves,
    1 tsp Pomegranate Seeds,.


    PREPARATION:
    Take a Sauce Pan. Put it on burner at low medium flame. Take 3 glass Water in it . Add Potatoes and boil them. When they are soft. Put the burner off. Now, take a big bowl. Add meshed Potatoes, Salt Red Chilies Powder, Cumin Seeds, Coriander leaves and  Pomegranate Seeds. Mix them thoroughly. Put them aside. Now, take another big bowl, add Wheat Flour and 2 pinches of Salt. Knead the flour with Water and make small balls of it. Put aside for 15 minutes. Now take 2 balls. Roll them on Rolling Pin. Take handful of Potatoes mixture on 1 flat bread and place the 2nd bread on it. Press the edges of breads. Now, put it on hot Griddle. Heat it from both sides and while heating apply Cooking Oil / Desi Ghee on it. When the color is Golden Brown. Put it on the serving dish. POTATOES PRATHA is ready.
    Serve with Mint Yogurt Raita. for recipe click:
    http://www.recipeinn.com/2012/12/mint-yogurt-salad.html

    CHICKEN MEATBALLS VEGETABLES PULAO



    CHICKEN MEATBALLS WITH
    VEGETABLES PULAO

    INGREDIENTS:
    FOR MEATBALLS:
    1 Boneless Breast Pieces,
    2 Medium Sized Onions,
    1 tspGinger Paste,
    1 tsp Garlic Paste,
    1/2 tbsp Salt,
    1/2 tsp Black Pepper,
    1 Bread Piece,
    3 Cups Cooking oil for frying meatball.

    For PULAO:
    1 Glass Rice,
    1 Medium Sized Onion,
    1/2 tbsp Ginger Paste,
    1/2 tbsp Garlic Paste,
    2 Medium Sized Tomatoes,
    2 Finely Sliced 2 Green Chilies,
    1 tsp Salt,
    1/2 tsp Cumin Seeds,
    2 Medium Sized Tomatoes,
    1/4 Peas,
    4 tbsp Cooking Oil.

    PREPARATION:
    MEATBALLS:
    Take a bowl. Add Finely Sliced Onions, Boneless Breast Piece, Finely Sliced Ginger, Salt, Bread Pieces (dipped in water and then squeezed) and Black Pepper. Pass through the mincing machine twice. Put this mince mixture in Palm of hand and make a ball shaped meatballs. Take a frying pan and put it at low medium flame. When oil starts boiling add meatballs one by one. When 
    the color of meatballs is Golden Brown take them out and put them aside.
    PULAO:
    Take a wok. Put it on burner at low medium flame. Add Cooking Oil and Finely Sliced Onions. When the Color of Onions become brown, add Cumin Seeds and 1 Cup of Water. When the Water dries up, add Salt, Garlic Paste and Gineger Paste. Fry them for 2 minutes. Add Tomatoes and Finely Sliced Green Chilies in it. Fry them till Tomatoes and Green Chilies become tender. Now, add small diced Potatoes, Peas, Chicken Meatballs, 1 1/2 Glasses Water and washed (soaked in Water for 10-15 minutes)Rice. Cover with a lid. When the Water dries up,turn the flame to the lowest and keep it for 5 minutes. Put the Pulao in a serving dish. KOFTA VEGETABLES PULAO is ready.
    Serve with Mint Yogurt Chutni.


    SPLIT RED LENTILS PAKODAY



    RED LENTIL CURRY WITH PAKODA


    INGREDIENTS:
    FOR CURRY:
    1 Cup Red Lentil,
    1 tsp Red Chilies Powder,
    1/2 tsp Salt,
    1/4 Turmeric Powder,
    3 Cloves of Garlic,
    1/2 tsp Cumin Seeds,
    1 tbsp Chopped Green Coriander,
    2 Finely Sliced Green Chilies,
    1/4 tsp Mixed Spices,
    3-4 tbsp Cooking Oil.

    FOR PAKODAY:
    1/4 Kg Gram Flour
    1/2 tbsp Salt (you can increase/decrease as per your taste),
    1 tbsp Red Chilies Powder,
    2 tbsp Coriander Seeds,
    1 tbsp Pomegranate Seeds,
    1/2 Cup Chopped Green Coriander,
    6 Finely Sliced Green Chilies,
    3 Finely Diced Onions,
    1/2 tsp Cumin Seeds,
    2 Pinches of Sodium Bicarbonate,
    4 Cup Cooking Oil for Frying.

    PREPARATION:
    PAKDAY:
    Take a big bowl. Add Gram Flour, Salt, Red Chilies Powder, Coriander Seeds, Sodium Bicarbonate, Cumin Seeds,Pomegranate Seeds, Green Chilies, Green Coriander and Diced Onions. Mix them thoroughly with a hard spoon. Now, add Water to make it "Paste like". Keep it aside for 1/2 Hour. Take a wok. Add Cooking oil and put it on high flame till the Oil starts boiling. Turn the fire to medium flame. Make small Chunks with hand and pour in the hot oil and cook it till the color of chunks become Golden brown. Take them out and put them aside.

    FOR RED LENTILS CURRY:
    Discard the stones,if any, from the Red Lentils and soak in Water for 10-15 minutes. Take a wok. Put it burner at low medium flame. Add Red Chilies Powder, Salt, Turmeric Powder, Soaked Red Lentils, 3 Glass Water. Cook it for 30 minutes. When Red Lentils is soft, mix up it thoroughly. Now, take a frying pan. Put it on a burner at low medium flame. Add Cooking Oil and finely sliced Garlic. Fry it till color is light golden brown add Cumin seeds and Pour it in the Lentil mixture immediately and cover with a lid. keep it on the lowest flame for 3 minutes. Add Mixed Spices, Chopped Green Coriander and Finely Sliced Green Chilies. Now, add Pakoday in it. Pour it in the serving dish. RED LENTILS CURRY WITH PAKODA is ready.
    Serve with Boiled Rice or homemade flat bread. 




    SPLIT RED LENTILS CURRY


    SPLIT RED LENTIL CURRY


    INGREDIENTS:
    1 Cup Split Red Lentil,
    1 tsp Red Chilies Powder,
    1/2 tsp Salt,
    1/4 Turmeric Powder,
    3 Cloves of Garlic,
    1/2 tsp Cumin Seeds,
    1 tbsp Chopped Green Coriander,
    2 Finely Sliced Green Chilies,
    1/4 tsp Mixed Spices,
    3-4 tbsp Cooking Oil.

    PREPARATION:
    Discard the stones,if any, from the Split Red Lentils and soak in Water for 10-15 minutes. Take a wok. Put it burner at low medium flame.Add Red Chilies Powder, Salt, Turmeric Powder, Soaked Red Lentils, 3 Glass Water. Cook it for 30 minutes. When Split Red Lentils is soft, mix up it thoroughly. Now, take a frying pan. Put it on a burner at low medium flame. Add Cooking Oil and finely sliced Garlic. Fry it till color is light golden brown add Cumin seeds and Pour it in the Lentil mixture immediately and cover with a lid. keep it on the lowest flame for 3 minutes. Add Mixed Spices, Chopped Green Coriander and Finely Sliced Green Chilies. Now, Pour in the serving dish. SPLIT RED LENTILS CURRY is ready.
    Serve with Boiled Rice or homemade flat bread.

    MANGO PICKLES


    MANGO PICKLES


    INGREDIENTS:
    3.500 Kg Unriped Mangoes,
    250 gm Salt,
    100 gm Fennel Seeds,
    100 gm Fenugreek Seeds,
    100 gm Small Mustard Seeds (Raee),
    1 kg Mustard Oil (Boil oil with 5 Garlic Cloves for 3-4 minutes and cool down.)


    PREPARATION:

    Apply salt to the peeled mangoes and leave them overnight. Next the Mangoes would have left some water. Remove mangoes in a plate and do not discard the juices of the mangoes. Slit the mangoes and remove the stone from them. Dry the mangoes in the sun for the whole day. Mix the dry masala spices (i.e. Fennel Seeds, Fenugreek Seeds and Small Mustard Seeds) and when the mangoes dry nicely, fill the mangoes with this spices mix and put them into a sterilized jar. Pour the reserved juices of mangoes over the mangoes in a jar. Keep the jar in sunlight for 10-15 days and after every 2-3 days toss the pickle up side down.Mix thoroughly with hands. Pour in the remaining oil. The oil should cover the Mangoes by about 1 inch. Cover the jar with a muslin cloth and keep it in an airing place. Stir the contents of the jar for the first two weeks at least once a day. Do this to ensure that all pieces are completely dipped in the oil. MANGO PICKLES is ready to serve.

    BEEF HALEEM



    BEEF HALEEM



    INGREDIENTS:

    1 Kg Beef,
    3-4 Medium Sized Onions,
    4-5 Tomatoes,
    1 tsp Turmeric Powder,
    1 tsp Red Chili Powder,
    2 tbsp Ginger (Chopped),
    2 tbsp Garlic (Chopped),
    8 Red / Green Chili,
    ½ cup Chopped Green Coriander,
    1 tsp Salt (you can increase/decrease as per your taste),
    1 ½ Cup Cooking Oil,
    1/2 Cup Broken Wheat,
    1 tbsp Salt,
    3/4 Cup Split Bengal Gram,
    3/4 Cup Black Lentil (Washed),
    3/4 Cup Split Green Gram (Washed),
    3/4 Cup lentil,
    1 tbsp Mixed Spices,
    1/2 Cup Cooking Oil.



    PREPARATION:
    Fry chopped onion to light brown color. Add Tomatoes, Chopped Ginger and Garlic.  When Tomatoes are tender, add the Beef pieces. Fry for few minutes. It will start leaving water. Now add 3 more Cups of Water. Cover the pot and keep it on low flame.When Water dries up, fry so that it starts leaving Oil. Now add Green/ Red Chilies in last minute. Keep this mixture aside.
    Take a wok. Add 1/2 Cup Broken Wheat. Fry it in Cooking Oil till the color become light brown. Add 7 Liter Water and Salt. When Water starts boiling add Split Bengal Gram, Black Lentil (Washed), Split Green Green Gram (Washed) and Lentil in it. Keep the Fire on high flame. When pulses become soft then add cooked Beef in it. Mix it vigorously and continuously. Remove bones of the Beef. Mix it thoroughly. 
    Take a frying pan. Add 3 tbsp Cooking Oil, Finely Chopped Onion and Finely Sliced Ginger. Saute it for 3-4 minutes till the color become Golden Brown,put it in the mixture and cover wok with a lid. Now pour it in the Serving Dish. Sprinkle Mixed Spices on it.  Put it in a serving dish and garnish with finely Sliced Green Chilies and Green Coriander. BEEF HALEEM is ready.

    Serve it with Boiled Rice or home made flat bread.



    PANEER PAKODA


    PANEER PAKODA



    INGREDIENTS:
    250gm Cheese,
    3-4 tbsp Plain Flour,
    2 Medium Sized Chopped Onions,
    1/2 Cup Finely Chopped Green Coriander,
    3-4 Finely Sliced Green Chilies,
    1/2 tsp Turmeric Powder,
    1/2 tsp Cumin Seeds,
    1 tbsp Red Chili Powder (you can increase/decrease as per your taste),
    1 tsp Salt (you can increase/decrease as per your taste),
    1/2 tsp Mixed Spices Powder,
    4-5 Cup Cooking Oil.


    PREPARATION:
    Take a big bowl. Add Plain Flour,Crumbled Cheese and Water to make it dough. Add Finely Sliced Green Chilies, Finely Chopped Green Coriander, Turmeric Powder, Finely Chopped Onions, Cumin Seeds, Red Chili Powder, and Salt. Make small balls of this mixture. Now take a wok. Put it on burner at low medium flame. When it starts boiling turn the flame to low level. Put the balls in it and fry them till their color is Golden Brown.t of the ingredients and make balls out of it. Take out these and put them on the serving dish. CHEESE PAKODAY are ready.
    Serve them with Mint-Yogurt -Green Chilies Chutni at tea time.

    REMEDY FOR STOMACH PAIN



    REMEDY FOR STOMACH PAIN


    REMEDY DESCRIPTION:


    Take 1/2 tsp of Carom Seeds. Mix it with 2 pinches of salt. Take this mixture with one glass of Luke Warm Water.


    Consult your Family Physician if you are not getting relieve.

    CHICKEN TIKKA


    CHICKEN TIKKA

    INGREDIENTS:
    6 Chicken Leg Pieces,
    2 Medium Sized Lemons,
    3 tbsp Vinegar,
    1 1/2 tbsp Salt,
    1 tbsp Red Chilies Powder,
    1 tsp Mixed Spices,
    1 tsp Coriander Powder,
    2 tbsp Ginger Paste,
    2 tbsp Garlic Paste,
    1/4 Red Food Color,
    3 tbsp Cooking Oil.

    PREPARATION:
    Make cuts on Chicken pieces. Take a big bowl. Add a big bowl. Add Leg Pieces, Lemon Juice, Salt, Red Chilies Powder, Mixed Spices, Ginger Paste, Garlic Paste and Coriander Powder.
    Mix them well and put the bowl in Refrigerator for overnight. Now Burn the Coals in a Grill. Put the pieces on grill. Make sure that the coals are not on high flame. Cook the pieces 
    on low flame. Cook them from both sides. Apply Oil with brush during cooking. It is ready to serve when the color is Dark Red. CHICKEN TIKKAS are ready.
    serve with Mint Yogurt Salad (Chutni).

    ZINGER BURGER



    ZINGER BERGER

    INGREDIENTS:
    4 Burger Buns,
    2 Boneless Chicken Breast,
    3/4 tsp Salt,
    1/2 tsp Aginomoto Salt,
    3/4 tsp Black Pepper,
    1/2 tsp White Pepper,
    8 tbsp Mayonnaise,
    1 tsp Baking powder
    1/2 Lettuce 
    2 tsp Worcestershire Sauce
    4 tbsp Ketchup

    FOR BREAST COATING:

    2 Egg,
    1/2 Cup Refined Flour,
    1/2 Cup Rice Flour, 
    1/2 Cup Corn Flour,
    2 Pinches of Salt,
    3 Cups Cooking Oil (for Deep Frying).

    PREPARATION:
    Cut thin layers of Breast Pieces. Put cut marks on the pieces with fork. Take a bowl, put these Chicken pieces in it. Add Salt, Black Pepper, White Pepper, Worcestershire Sauce and Letucce for 3-4 hours.
    Take another bowl. Add Refine Flour, Rice Flour, Corn Flour, Salt and baking powder. Mix them well.
    Take another small bowl. Beat Eggs by adding 2 Pinches of Salt. Now take Chicken Breast Piece. Dip in Egg Mixture then put it in Flour Mixture. Mix it well. Now, Repeat this process twice. Take a frying pan. Add cooking oil in it and put it on burner at low medium flame. Now, put the coated pieces in boiling cooking oil. Cover with the lid till the color is Golden Brown. 
    Now, Cut buns in two pieces horizontally. Heat buns on a pan to light brown color. Apply some mayonnaise on both cut sides. Take the lower portion of the bun. Place Lettuce on it. Apply 1 tbsp mayonnaise, then fried chicken piece and finally again 1 tbsp mayonnaise and 1/2 tbsp Tomato Ketchup. Cover with the upper portion of the bun. ZINGER BURGERS are ready to serve.
    Serve with Tomato Ketchup and Crispy Fried Chips.

    CHECK IF EGGS ARE STILL GOOD



    CHECK IF EGGS ARE STILL GOOD



    DESCRIPTION: 
    Take a big bowl. Fill in Water and place the first Egg 
    inside gently. If the Egg floats to the top of Water, it means that the Egg is NOT GOOD and required to be replaced from the shopkeeper and if it sinks to the bottom that means the Egg is still fresh. If the Egg sinks to the bottom,but stands on its point, it's still good but needs to be used soon. 


    Repeat this test with the rest of the Eggs for verification of their goodness.

    HIGH BLOOD SUGAR ? NO PROBLEM !


    HIGH BLOOD SUGAR ?
    NO PROBLEM !



    REMEDY DESCRIPTION:

    A plant food, which has properties to keep blood sugar levels down is FENUGREEK SEEDS

    If you take 1/4 tsp Fenugreek Seeds with water early in the morning without having any intake. Your blood sugar levels will drop and remain stable for several weeks.

    RecipeINN

    RecipeINN