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Motichoor Ladoo

noreply@blogger.com (k_veer) — Fri, 06 Jun 2008 02:57:00 +0000

Ladoo is very very famous sweet in India that is often prepared on every celebrations.In India there are so many variation in laddu. But i like most Motichoor laddu, moti means pearl.So here is the recipe -

Ingredients:

2 cups gram flour (besan)
500g milk
2 cups clarified butter( Desi ghee) for deep fry
2 tablespoon almonds chopped
2 tablespoon pistachios chopped
a few drop of saffron food color

For sugar syrup:

2 cups (250 g) sugar
2 tablespoon milk
2 1/2 cups water
1/2 tsp cardamom powder

Method:

First of all put sugar and water in a bowl and boil. When sugar dissolve then add milk mix well and boil it for 5 minutes, make a sticky syrup of one-thread consistency.Add cardamom powder and keep aside.
In the meantime mix the flour and milk to make a smooth batter little watery not so thick.Then add saffron color. Heat clarified butter in a heavy fry pan.Pour the batter over the strainer into the hot ghee, fry it till golden color.Do not over fry them and take out when they are still soft and then drain out. Repeat same method for remaining batter.
When its done add fried drops of bondies ,almonds, pistachios in the syrup and mix well. Drain any excess syrup. Keep aside only five minutes. While still warm, make round balls as ladoo.cool and keep open to dry.Delicious ladoo is ready!!

Mushrooms Omelette

noreply@blogger.com (k_veer) — Sun, 01 Jun 2008 07:40:00 +0000

Eggs are highly nutritious and simple and quick to cook. Eggs provide protein, vitamin A, and minerals. The yolk contain all the fat and cholesterol in an egg.It is balance diet.

Serve 2
Time 4 minutes
Ingredients:

3 Eggs
50g Mushrooms chopped
50g Grated Chese
½ Tomato
2 tbsp Olive Oil
Salt and Pepper

Method:

First of all place a non-stick frying pan on a medium heat.When the frying pan is hot take a little olive oil and saute mashrooms for 30 seconds untill soft. after 30 seconds add the tomatoes to the mushrooms and turn the heat up to a very high.
On the meanwhile break the eggs into a bowl, season with salt and pepper, and beat lightly with a fork. Pour in the beaten eggs in to the mixture and cook for five to ten seconds, until they are just beginning to set very lightly on the bottom. Just before the eggs set, add the cheese and fold the omelette. serve hot.

Tip

noreply@blogger.com (k_veer) — Sun, 01 Jun 2008 07:02:00 +0000

1.To little milk added to Onions while frying will help retain their rich color and prevent them from burning too.

2. To remove sticky Jack fruit Gum from the knife, hold it over a gas burner for few seconds and wipe it clean with a newspaper.

Sesame-groundnuts Chutney

noreply@blogger.com (k_veer) — Thu, 29 May 2008 13:47:00 +0000

In my last post 'Spinach toast' I mention about 'Til chutney'. If someone don't know how its makes, here is a solution.Take a look.

2 cups Sesame seeds
½ cup peanuts(groundnuts)
6 hot dry red chilli peppers (or to taste)
4-5 garlic cloves paste
salt to taste

Method:

First of all Roast the peanuts in a pan for 2 minutes. When it cool remove the skin of it.Then roast the sesame and red chilli in a pan till its popping. Take garlic paste add red chillies and blitz them till you see flakes. And then add the peanuts and pulse till coarsely powdered. Remove it. Pulse the roasted sesame seeds for just a few seconds & the sesame seeds must remain mostly whole. Mix everything and season with salt. Store it in a clean jar.

Tip

noreply@blogger.com (k_veer) — Thu, 29 May 2008 13:41:00 +0000

Here is a good tip: Don't discard the peels of cucumber and pumpkin. Boil them in a little water, blend and add to coconut chutney to enhance its taste.

Spinach Toast

noreply@blogger.com (k_veer) — Thu, 29 May 2008 13:32:00 +0000

Ingredients:
1 cup spinach leaves
1/4 cup paneer ( cottage cheese)
1/2 onion
1/2 tomato
2 tsp groundnut(Peanut) and til chutney(Sesame-Peanut Chutney)( can be prepared and stored)
1 tsp ginger- chilli paste
4 slices wholewheat bread
1 tsp oil lemon juice
salt to taste

Method:

First of all heat oil in a pan. Add finely chopped onion and the pastes. Saute till light brown. Add chopped tomato and salt. Mix well, then add finely chopped spinach and crushed paneer. Cook on high flame to burn excess water. Add lime juice. Spread the mix on wheat bread slices and grill or toast them.

Tip

noreply@blogger.com (k_veer) — Sun, 25 May 2008 14:27:00 +0000

To keep green chillies fresh for long time, wash and cut the stems first.To store, put a layer of paper in an airtight box and store the chillies in it.

Sprouts Chilla

noreply@blogger.com (k_veer) — Sun, 25 May 2008 13:49:00 +0000

Ingredients:
1 cup moong sprouts
1/2 cup besan ( gram flour)
1 onion 1 tomato
2-3 tbsp coriander leaves chopped
2 tsp ginger-garlic paste
salt to taste
oil for cooking
grated tofu/cottage cheese for garnishing
Method:
Grind moong sprouts.Add besan, chopped onions, tomatoes, ginger- garlic paste, chopped coriander leaves,water and make it to dosa- like consistency. Heat a non-stick pan. Spread the batter on it and cook on both sides with grated tofu. Serve with coriander and coconut chutney.

Delicate Cottage cheese ( paneer kofte)

noreply@blogger.com (k_veer) — Thu, 22 May 2008 05:24:00 +0000

Serve 6-7
150 gms cottage cheese (paneer) grated
2 small boiled potatoes grated,
2 tbsp plain flour
1/2 tsp garam masala
1/2 tsp red chilli powder
3/4 tsp salt to taste
2-3 tbsp plain flour to coat
Filling:
2 tbsp oil
1/2 onion very finely chopped
1/2'' piece ginger very finely chopped
4-5 cashews chopped
1/4 tsp each of salt
red chilli powder
garam masala

Gravy:
A few strands saffron
3 big onions
1'' piece ginger
2 dry red chillies,4 tbsp cashewnuts powdered
2 bay leaf, 4-5 green cardamoms,
1/2 cup fresh thin cream (malai)-beaten
3 tbsp desi ghee ( Clarified butter )
1/2 tsp garam masala( mixture of dry spices)
3/4 tsp red chilli powder
1 tsp salt or to taste
1 tbsp kasoori methi(dried fenugreek)
1+1/2 cups milk mixed with 2 cups water
Method:
First of all To prepare the koftas, mix grated paneer, potatoes, red chilli powder, salt, garam masala and 2 tbsp maida.Mix all it well till the mixture is smooth then make 12 balls.
For the filling,heat 2 tsp ghee.Add onions and ginger.Fry till golden brown.Add cashewnuts,salt,garam masala and chilli powder. Remove from fire.Flatten each ball of paneer mixture, put 1 tsp of onion filling in each ball. Form a ball again. Roll each ball in maida(plain flour). Dust to remove excess plain flour.Deep fry 1-2 koftas at a time in medium hot oil.keep aside.
To prepare the gravy, Soak Saffron in 1 tbsp warm water.Grind onions, ginger and dry red chilli to a fine paste. Heat 2 tbsp oil in a heavy bottomed pan and the onion paste.
Add bay leaf and green cardamom.Cook on low flame for about 10-15 minutes till onions turn light brown and oil separates.
Add masalas- garam masala, red chilli powder and salt.
Add Cream. Cook for 3-4 minutes till masala turns brown again.Add cashewnut powder.Cook for 1/2 minutes.After that add milk mixed with water to make a gravy. Boil it on simmer flame for 5 minutes.
Add dried fenugreek. Discard bay leaves from the gravy. Add saffron, keeping aside a little for garnishing
To serve ,boil gravy Add koftas.Keep on low flame for 1/2 minutes.
Enjoy it!

Delicious Eggplants !

noreply@blogger.com (k_veer) — Mon, 19 May 2008 11:47:00 +0000

In this post we are making a new and very easy recipe, recipe about Brinjal.I know very few people like Brinjal (Eggplants).But this recipe I am sure everyone like it.This recipe is made by my Bhabhi (my brother's wife).My bhabhi share with me and I share it with you. Hope you like it.Here it is:

Serve 3-4

2 Big Brinjal(Eggplant)Sliced
5-6 Garlic chopped
5-6 Walnuts chopped
200gm Mayonnaise paste
Olive oil for shallow fry
Salt to taste
little spice

Method:
First of all cut Brinjal in long slices,put some salt on that & leave it for 1/2 hour.In the meantime you can make paste. For that take a bowl add walnuts chopped,garlic,salt and red chilli powder according to your taste,then add mayonnaise mix all it well and paste is ready.
After that put a pan on flame with very little Olive Oil and than shallow fry every slices of brinjal until they get light brown.Put every slices in a plate and then fill walnuts garlic paste on the slices and then roll it from both sides.Enjoy it with cold drink or soft drink.Yummy Yummy!

Cauliflower triangular pockets of pastry ( Gobhi Samosas)

noreply@blogger.com (k_veer) — Fri, 16 May 2008 02:53:00 +0000

Samosas is a traditional Indian snacks,
It prepare on parties or special occasions,
This recipes can be adapted to change filling according to someone taste.So lets go for recipe:

Serves-8-10
Dough
3/4 cup plain flour(maida)
1/4 cup fine semolina (suji)
1/4 tsp salt
2 tbsp oil or butter
a pinch of baking powder
Vegetable Filling
1 medium cauliflower-grated (2 cups)
3 tbsp oil,
1 boiled potato-mashed coarsely(1/2 cup)
1/2'' piece fresh ginger-grated
salt to taste
1/2 tsp red chilli powder
1 tsp roasted,ground cumin seeds
1/4 tsp amchoor
1 tbsp each of cashews and raisins- chopped
2 green chilies- deseeded and finely chopped
1/4 tsp sugar
Method:
First of all Sift flour,semolina,salt and baking powder into a bowl.Rub in oil or butter.Add a few tablespoons of cold water to form a firm dough. Knead for 5-7 minutes until the dough becomes smooth and elastic. Cover the dough with a damp cloth and keep aside for 30 minutes or longer while making the filling.
To prepare filling,Heat 3 tbsp oil in a pan. Remove from heat. Add cashews and raisins.Cook for a few seconds.Add potatoes. Stir for a few seconds.Add cauliflower. Mix well. Add sugar and green chillies. Cover on low heat till the cauliflower is cooked. Make the filing spicy if you like. Keep aside.
Make lemon sized balls of dough.Roll out into thin rounds. Cut each circle in half. Brush some water on straight edges. Pick up the half circle and form a cone shape, overlapping straight edges 1/4 inch and pressing firmly to seal the seam.
Fill cone two-thirds with filling, about 1 tbsp of the filling in each cone. Press together to make a secure joint.
deep fry 8-10 pieces on medium heat till golden and covering is properly cooked from inside too.Drain on paper and serve with chutney.

Thai Yellow Curry

noreply@blogger.com (k_veer) — Wed, 14 May 2008 04:18:00 +0000

Serves: 2
preparation time:45 min
Ingredients

2 tbsp yellow curry paste
2 cups coconut milk
1 tsp fish sauce
sugar to taste
10 basil leaves
salt to taste
1/2 tsp oil
100 gm baby corn,sliced
50 gm aubergine
50 gm straw mushrooms, halved
2 Wood Ear mushrooms, soaked
3 baby lobster tails
Method
First of all heat oil and curry paste.Roast paste till fragrant, ensuring that it doesn't stick to the bottom of the pan.Add coconut milk and stir continuously for about five minutes. Add vegetables and basil.Season with salt,Sugar and fish sauce. Discard head of lobster. Slit open tail from the top and cut through.Remove the black vein. Scoop meat from shell. Add lobster meat and continue to cook for another five minutes.
serve with rice, noodles.
enjoy it.

Spinach Curry

noreply@blogger.com (k_veer) — Tue, 06 May 2008 07:59:00 +0000

In this post we are making curry. Curries are the soul of Indian cuisine.In fact, households in every part of the country will have a curry served at any meal.It served with mostly rice or bread.so lets go for curry.

2 medium spinach bunches,blanched
l2 medium Carrots,thin diagonal slices
5-6 French beans,diamonds
3 green chillies
1 tablespoon Oil
1 inch piece ginger chopped
4 cloves garlic, chopped
1 large Onion,chopped
1 teaspoon Nutmeg
2 medium tomatoes, chopped
1 teaspoon Lemon juice
1 teaspoon Red chilli powder
2 teaspoons Garam masala
2 tablespoons Fresh coriander leaves, chopped
medium cauliflower
Cumin seeds
Salt
Method
First of all puree the blanched spinach along with one green chilli.then chop the remaining green chillies.
After that heat half the oil,add ginger garlic and stir fry. Add onion and green chillies and stir fry till onions are pinkish in color. then add nutmeg powder and continue cooking on medium heat for a couple of minutes,stirring frequently.
After that pureed spinach, cook it for a minute and add salt. Set it aside.
Blanched carrots, French beans and cauliflower. Then heat the remaining oil in a frying pan, add cumin seeds and when it starts to change color, then add tomatoes. Cook on medium heat for three to four minutes, stirring continuously. Add blanched vegetables and stir fry lightly.
Add lemon juice and season with salt and red chilli powder.Lastly add garam masala powder and coriander leaves.Spread prepared spinach on a flat srving dish and place cooked vegetable in center and serve hot.
enjoy it....

Crispy Jalebi

noreply@blogger.com (k_veer) — Sat, 26 Apr 2008 04:06:00 +0000

Jalebi is one of the most popular sweets in India. It is very famous especially
in north India. It served on every Celebration.
Serve 8
1 cup plain flour (maida)
1 tbsp gram flour (besan)
1/4tspsoda-bi-carb
1/2 tbsp oil
1/2 cup thick curd
3/4 cup warm water
oil for frying

FOR SYRUP
1 and 1/4 cups sugar
3/4 cup water
2-3 pinches orange-red color
Method
First of all sieve plain flour, gram flour and soda-bi-carb. and add curd and
oil. After that add enough warm water about 3/4 cup to make a batter of
a soft dropping consistency.Beat batter well till smooth and cover and keep
aside for 30-40 minutes. Heat oil in a frying pan till medium hot.Put the
in a piping bag and make circle within circle as you know, starting from the
outside.And then reduce heat, and fry them till golden brown on low heat
on both sides, turning carefully with a pair of tongs. Remove from oil, drain
excess oil and keep aside.
For the syrup, boil sugar, water and colour in a deep bowl. After the first
boil keep on low flame for 5-7 minutes till a stringy syrup is attained.
When you want to serve, dip 4-5 jalebis at a time in the hot syrup for 1 minute,
take out and serve them hot with rabri.
enjoy it.....

Indian Phirni

noreply@blogger.com (k_veer) — Sun, 20 Apr 2008 07:12:00 +0000

Serve 6

Three & 1/2 cups milk
1/4 cup basmati rice- soak for 3 hours
1/4 cup sugar- more if you want
4 almonds shredded
5-6 green pistachio- shredded (optional)
2-3 green cardamom powdered
1 drop kewra essence or 1 tsp ruh kewra

Method
First of all drain rice and grind with 4-5 tbsp of water to a very smooth
paste then mix rice paste with 1/2 cup milk and make it thinner. Mix the rice
paste with all the milk in a clean and thick bottomed pan. Cook on
medium heat, stirring continuously and let it boil for 2-3 minutes to get
a creamy mixture. After that add sugar and cardamom powder and mix
for a few seconds and then remove from fire. Add ruh kewra or
essence. Pour the mixture into 6 small bowls. Chill. Decorate whatever
you like.
phirni is ready.Enjoy it...

Peas - mushroom curry (punjabi touch)

noreply@blogger.com (k_veer) — Thu, 17 Apr 2008 15:22:00 +0000

serves 6-8
200gm mushrooms-trim stalks & cut into 4 pieces
1 cup peas (shelled),
2 black cardamoms
2 cloves, 2 tsp salt, or to taste
4 tbsp oil
2 tsp coriander powder
1/4 tsp red chilli powder, 1/4 garam masala, 1/4 turmeric
GRIND TOGETHER TO A PUREE
3 tomatoes, 1 green chilli
GRIND TOGETHER TO PASTE
1 large onion, 6-8 flakes garlic, 1''piece ginger
Method
First of all trim the end of the stalk of each mushroom and cut each into 4 pieces.After that heat oil and add black cardamoms and cloves. Wait for
1 minute. and then add onion-garlic-ginger paste. Cook stirring continuously light till brown, then its color looks browny then remove from fire. Add
salt, coriander powder,red chilli powder, garam masala and turmeric.
after that on a low heat cook for a few seconds. Add 1 tbsp water
and add the tomato, green chilli puree. Cook till dry and oil separates.
then add mushrooms and peas. Stir fry for 5 minutes.
After that add 2 cups water. Cook on low medium heat for about 15 min
till peas turn soft and separates. Serve curry with rice or which you want.
enjoy it...

Cabbage Dumplings

noreply@blogger.com (k_veer) — Thu, 17 Apr 2008 06:08:00 +0000

Serve : 4

INGREADIENTS

4 cabbage leaves, streamed till soft
1 carrot, peeled and chopped
2 dry shiltake mushrooms, soaked, tough stem
removed and chopped
3 water chestnuts, chopped
1 tsp garlic, chopped
1/2 tsp sesame oil
1/2 tsp oil
1/2 tsp toasted sesame seeds
salt and pepper to taste
steamed spring onion greens, to tie dumplings

Method

Heat both oils and saute garlic. Add carrots and saute a little longer. Add mushrooms and water chestnuts. Saute for another five minutes. Sprinkle with sesame seeds, salt and pepper, and remove from heat. Set aside to cool.
Divide mixture into four equal parts. In the meantime steam both cabbage leaves and spring onion greens. Spread out cabbage leaves on a kitchen cloth. Put about one tablespoon of mixture in the centre of the cabbage leaf. Bring edges together and tie with spring onion greens into a small pouch. Steam or microwave dumplings just before serving. Accompany with fried ginger, soya sauce and sweet chilli sauce.
enjoy it...

Truffle Balls

noreply@blogger.com (k_veer) — Mon, 14 Apr 2008 14:54:00 +0000

Ingredients:

1/2 kg unsalted butter
1 kg fondant
2 kg dark chocolate
400 g cocoa powder
Method:
1. Cream butter with fondant till blended smooth.
2. Melt chocolate on a double boiler,take off from heat and keep aside.Let
it cool.
3. Add the melted chocolate which is at room temperature.Pipe on butter papper.keep in cooler to set.
4. Once set,rool them into balls and rool in cocoa powder.
Enjoy it...

Soft-centred chocolate cake

noreply@blogger.com (k_veer) — Mon, 14 Apr 2008 13:22:00 +0000

Ingredents:

4 eggs

150 g sugar

220 g dark chocolate

220 g butter

120 g flour

Method

1.Whip eggs with sugar till it reaches the ribbon stage.(when you lift
the whisk it should leave a foamy trail.)

2. Melt chocolate with butter on a double boiler until smooth.

3. Fold in melted chocolate along with the flour into the whipped eggs.

4. Pour the mix in a greased and dusted mould. Bake at 200o C for 12 min.

5. Serve turned upside down with mocha sauce and vanilla ice-cream.

enjoy it...

Masala Spiced Yellow Dal

noreply@blogger.com (k_veer) — Mon, 07 Apr 2008 11:37:00 +0000

Serves 4–6

1 cup yellow split peas
3 cups water
1 teaspoon sea salt
2 cups chopped yellow onion
3 cloves garlic, finely chopped
2–3 teaspoons Garam Masala
sea salt and fresh ground black pepper

Wash peas and soak in water for 10 minutes. Drain, rinse and place in a medium saucepan with water, salt and 1/2 cup of the onion. Bring to a boil, reduce the heat, cover, and simmer until the peas are tender, about 45–50 minutes.

While the split peas are cooking, heat the oil in a skillet and sauté the remaining onion with garlic and garam masala over medium heat, stirring occasionally, until they are golden, soft, and just beginning to brown, about 10–15 minutes.

Add the onion mixture to the cooked peas, stirring to combine. Simmer 10 to 15 minutes to blend flavors. Season with salt and pepper.

Dal ever favourite

noreply@blogger.com (k_veer) — Mon, 07 Apr 2008 11:32:00 +0000

Serves 6

2 cups red lentils
2 tablespoons olive oil
1 yellow onion, finely chopped
1 teaspoon cumin seeds
1/4 teaspoon ground cardamom
4 cloves garlic, minced
4 cups vegetable broth or chicken broth
1 1/2 cups chopped tomatoes with their juice
1/3 cup chopped fresh cilantro
2 tablespoons minced fresh ginger
1 fresh jalapeno pepper, minced
1 teaspoon ground turmeric
1 teaspoon salt

Place the lentils on a clean, flat surface, preferably light in color to visually aid in the sorting. Sort through the lentils and discard any pebbles or chaff. Place the sorted lentils in a fine mesh strainer and rinse with cold running water, drain.

Heat the oil in a large heavy bottom 5-quart pan over medium-high heat, and sauté the onion until golden brown, about 5 minutes. Add the cumin seeds, cardamom, and garlic to the pan and stir until the spices are just fragrant, about 2 minutes. Add the broth, tomatoes, lentils, cilantro, ginger, jalapeño pepper, turmeric and salt. Bring to a boil over high heat; reduce the heat to low, cover, and simmer, stirring often, until lentils become soft, about 15 minutes.

Tip:

noreply@blogger.com (k_veer) — Wed, 02 Apr 2008 09:39:00 +0000

Use coriander abundantly to garnish your food. Not only does it add colour and flavour dishes,But it also combats liver cancer by protecting the DNA in healthy cells from attack by aflatoxins--natural cancer causing chemicals founds in mouldy bread, peanut and other foods.

A Rainbow in my Plate

noreply@blogger.com (k_veer) — Wed, 02 Apr 2008 09:23:00 +0000

How much colour do you see on your plate? Do you spy red,orange and green? Or do you spot drearybrown?
The answer to this one could save you from cancer or heart problem.

The power of colour:
The deeper the colour of your foods,the more concentrated these nutrients are in them. Vegetables and fruits are grouped under five colors-red, orange/ green, yellow,white,blue/ purple. These groups have phytochemicals specific to them and so eating foods from a colour group will give you health benefits from those particular phytochemicals. It is important to include them all for complete protection. Counting serving is not enough if you're missing one or more colour categories.

Red - Tomatoes and strawberries have anthocyanins and lycopene, which are great for a healthy urinary tract, heart and memory, and are good cancer busters.Lycopene has the potential to fight breast cancer. Foods that fall in this colour group are red apples, cherries, red grapefruit, pomegranates,beet,radishes
watermelon,red peppers,tomatoes,etc.

Orange and yellow - foods contain carotenoids and bioflavonoids. Beta-carotene converts into Vitamin A in the body, which is required for night vision. Carotenoids also protect DNA from damage, preventing several cancers, including that of the breast, intestinal, lung,prostate and uterine that.Additionally, they improve your immune response and protect the skin from UV radiation.

Yellow-green vegetables prevent age-related macular degeneration and cataracts, lower the risk of uterine cancer, and protect against osteoporosis. For overall protection, you should eat a variety of vegetable and fruits in this colour group.So load up on the yellow apples, apricots, raspberries, figs, lemons, mangoes, oranges, papayas, peaches, pears, pineapples, carrats,yellow peppers,pumpkins, sweet corn and bananas.

White and brown fruits and vegetables contains allicin,which is the anti-viral, anti-bacterial and anti-fungal phytochemical, and acts as the poor man's antibiotic.Foods in this catagory include onions, garlic, bananas, peas,ginger, cauliflower, mushrooms, potatoes, turnips and white corn.

Green--the sulfloraphane, isocyanate and indoles present in your greens ward off cancer by inhibiting carcinogens in your bidy. which is why you need to eat your broccoli and cabbage.Greens are rich in minerals and B - complex vitamins, Eating them will also give you stronger bones and teeth. Choose from avocados, green apple, green grapes, kiwifruit, limes, green pears, broccali,cabbage, beans coriander, cucumber, leafy greens like spinach and mustard leaves, lady's finger, peas and green pepper.

Blue and purple foods fruits and vegetables contain anthocyanins and phenolics. it is a powerful antioxidants, which have potent immune-stimulating properties.They protect blood platelets from clumping, a feature which could be life saving for heart patients. Berries are loaded with fibre and ellagic acid shown to inhibit cancer.Other foods in this colour groups are prunes, purple grapes, raisins,purple cabbage brinjal,purple,peppers and jumuns.

Tip:

noreply@blogger.com (k_veer) — Wed, 02 Apr 2008 02:39:00 +0000

Lycopene is fat soluble, and therefore is more accessible to the body if cooked and eaten with some fat. So skip the tomato slices in your salad and slather your pizza with some ketchup.

Tip

noreply@blogger.com (k_veer) — Tue, 01 Apr 2008 15:56:00 +0000

After cutting garlic and onions, let them stand on the chopping board for a few minutes. According to research, they react with the oxygen in the air to form the protetive substacnce.