Saviraas Magical Kitchen

How to lose 5 kg of weight in a week

2020-06-10T18:49:00.002+05:30

How to lose 5 kg of weight in a week

After wakeup in the morning first boil 1 glass water and add half lemon and if you have honey then 1 table spoon honey.If no honey then add 1 lemon instead of half.

Do some exercise or walking or jogging for 20–30 minute.To lose weight, you need to burn more calories.Exercise can help you achieve this by burning off some extra calories.

Exercise for loosing weight.

Walking, Running and Jogging

Cycling

Swimming

Jump Rope

Exercise ball crunch

Yoga

Cardio

Drink more water, recommended is 9 glasses of water.It is good benefits and the best is you can take advantage of it three times a day, drink a glass of water every time before your major meals.

Eliminate the white carbohydrates. The reason is that refined carbohydrates make you gain weight

and sabotage your weight loss efforts. It also increases food cravings and you consume more food after eating white carbohydrates.The simplest solution to overcome the factor of white carbohydrates for weight loss is to shift from it to whole grains,which have multiple weight loss benefits for you.

Skip black tea or milk tea, drink only green tea for the next 24 hours. In this, the harmful food product that is accumulated in the digestive system will be released from the body.

Eat a lot of green leafy, vegetables and low caloric fruits like Citrus fruits, berries and cherries for losing 5 kg in one month.

Eating more protein and doing more exercises can help you lose weight fast.It is actually advisable that you cut the amount of carbohydrates and increase your protein intake for fast weight loss.

Eat healthy home cooked meals, Use less oil,Avoid sugar,low salt, fresh produce, and you'll start seeing results in no time.

Tamarind Chutney

2020-06-09T23:48:00.001+05:30

Tamarind Chutney

Ingredients

Imli (tamarind) 250 gms

Sugar 2 cups

Salt according to taste

Chili powder 1/2 tsp

Ginger (optional)

How to Cook

Soak the imli in lukewarm water so that it softens.Rub well to remove the seeds.

Strain out all the juice into a container,Put on low heat and bring to boil.

Add sugar, salt and chili powder and keep stirring and cooking on low heat til it starts to become thick.

A small piece of ginger can be added and later removed for an extra flavor.

When desired consistency achieved remove from heat and allow to cool before storing in a jar.

Anardana Chutney

2020-06-09T23:37:00.003+05:30

Anardana Chutney

Ingredients

1 1/2 cup(s) Anardana (pomegranate) seeds

30 grams Mint leaves (pudina)

1 Onion, small

3 Green chilies

1/4 teaspoon(s) Salt to taste

1 teaspoon(s) Cooking oil (optional)

How to Prepare

First, grind the Anardana seeds to paste. Remove and keep aside.

Now grind the remaining ingredients along with 1½ tsp of the ground Anardana to paste.

Remove the paste, mix with the remaining Anardanan paste, and serve.

You can add oil if you want, before serving.

kadhi pakoda

2020-06-08T21:34:00.003+05:30

kadhi pakoda

Ingredients

1 cup(s) yogurt

2 cup(s) besan (gram flour)

1 teaspoon(s) salt, or as per taste

1 teaspoon(s) Turmeric powder (for masala)

2 teaspoon(s) red chili powder (for masala)

1 teaspoon(s) cumin powder (for masala)

1 teaspoon(s) coriander powder (for masala)

2 tablespoon(s) cooking oil, for deep frying

2 dried red chili (for tadka)

2 bay leaves (for tadka)

1/2 teaspoon(s) cumin seeds (for tadka)

Pinch of hing for tadka

Few kari leaves

How to Cook

Take 1½ cup of besan, add salt, powdered masala (half of turmeric powder) and half cup water.

Make a smooth batter, with a whisk, such as pakora thickness. Keep aside for 10 minutes.

Heat oil in a pan; drop a teaspoon of this batter in the hot oil. Let it set and then drop some more spoon full one by one. Fry by keeping the heat on high and low until the 'pakodas' are golden. Similarly fry the whole batter.Drain and keep aside. The pakodas for the kadhi are ready.

For the Kadhi, beat the yoghurt with a whisk until smooth. Keep aside.Put 2 cups water to the remaining 1/2 cup besan and make a watery solution of it. Now add the yogurt and whisk again so that it mixes smoothly with the besan solution.Heat 2 tbsp oil in the Pan. Add all the ingredients for tadka. When jeera begins to splutter, add besan solution to it and keep stirring so that besan does not stick to the base.

Put the remaining turmeric powder and salt. Keep stirring till the solution begins to boil. Then lower the heat. Cook for 10 to 15 minutes.Put off the flame. The kadhi is now ready. Add the fried pakodas to this kadhi, stir through so that pakodas gets soaked in the kadhi.Serve after 10 minutes with steaming rice.

Aloo bhindi fry

2020-06-05T19:42:00.002+05:30

Aloo bhindi fry

Ingredients

Bhindi roughly chopped 100 gms

Medium size aloo 2-3

Ginger garlic paste

Pinch of hing

1 teaspoon jeera

haldi powder

dried chilli

1 tablespoon lemon juice

1 teaspoon chaat masala

salt according to your taste

oil 2 tablespoon

How to cook

Take 2 tbsp of oil in a pan add jeera ,dried red chilli ,garlic ginger paste and chopped aloo along with a pinch of salt.Stir fry for 1 minute and further cook on medium flame for 4 to 5 minutes.

Take another pan and add a pinch of hing,add bhindi and cook on medium flame for 4 to 5 minutes

Remove bhindi from the pan and transfer the fried bhindi onto another plate.

Add fried bhindi with aloo in the same pan and sauté again.Add haldi powder and salt and Cook on low flame for 5 minutes and stir occasionally.Make sure that the potatoes are cooked well.Add

1 tablespoon lemon juice and mix well with the potato and bhindi

Cover and cook on low flame for 2 more minutes add some chaat masala

Aloo bhindi is ready to serve.Its taste is amazing.you must try.

Green Chilli pickle

2020-06-03T19:56:00.001+05:30

Green Chilli pickle

Ingredients

3 tablespoon(s) rai (black mustard seeds)

1 tablespoon(s) asafetida (hing)

1 teaspoon(s) methi (fenugreek seeds)

1 kg fresh green chili, washed, dried, stemmed, and thinly sliced

2 teaspoon(s) turmeric powder

1/2 cup(s) salt

1 cup(s) mustard oil

1/2 cup(s) lemon juice

How to Prepare

Combine rai, heeng and methi seeds.

Heat a pan and dry roast over medium heat about 3 minutes.

Cool and grind to coarse powder.

Put sliced chiLli in a bowl. Add spice powder, haldi, salt and stir to coat chili nicely.

Pour this mixture in a sterilized jar. Set aside overnight, at room temperature.

Next day heat oil Pour slowly over chili spice mixture.Let it cool. set in sun for a day.

Next day add enough lemon juice to cover chilies.

Cap and put in sun again for 3-4 days.

Aam ka Meetha Achaar (Sweet Mango Pickle)

2020-06-03T19:42:00.002+05:30

Aam ka Meetha Achar (Sweet Mango Pickle)

Ingredients

1 kilo(s) unripe mangoes

500 grams sugar or jaggery according to your choice

1 teaspoon(s) rai

1 teaspoon(s) jeera

1 teaspoon(s) kalaunji

1 teaspoon(s) saunf

1 teaspoon(s) methi

5 whole red dried chili

1 teaspoon(s) red chili powder

1 teaspoon(s) turmeric powder

How to Cook

Wash mango, peel and cut with guthli in small shape.

Add 1 tsp sugar or jaggery and salt to it.

Roast 4 red whole chili, 1 tsp methi, 1 tsp saunf

Grind coarsely in a blender (mixie).

Add this mixture into mango.

Add red chili powder, turmeric to it.

Boil sugar in a pan with water until it melts completely and the sugar syrup

becomes 1 taar chashni and till the mango is done.

Store in a tight glass jar in refrigrator it will remain good for months.

Oats Tikki

2020-06-02T00:02:00.002+05:30

Oats Tikki

Ingredients

Masala oats – 1 cup

Grated paneer – 1 cup

Sooji – 1 tbsp

Green chilli – 2-3, finely chopped

Fresh mint leaves – ¼ th cup, finely chopped

Chaat masala – 1 tsp

Garam masala – 1 tsp

Ginger-Garlic paste – 1 tsp

Mustard oil/ refined oil – 2 tbsp

Salt to taste

How to Prepare

1. Mix all the ingredients except oats and oil in a bowl.

2. Dry roast masala oats for 2 mins. and allow it to cool.

3. Crush the roasted oats to coarse powder using hands.

4. Mix the crushed oats in the ingredients mixture and make dough. If required, sprinkle little water.

5. Grease hands and make small tikkis from the dough.

6. Heat oil in pan and shallow fry the tikkis on both sides till done.

7. Serve hot with chutney or sauce of your choice.

Pua

2020-06-01T23:48:00.002+05:30

Pua

Ingredients

Milk Powder - 200 gm

Ghee - 500 gm

Maida (refined flour) - 1 tbsp

Sugar - 750 gm

Chhoti ilaichi - 4 (powdered)

Dry fruits chopped

Vanilla essence - 1 tsp

How to Prepare

1. Sieve maida. Mix thoroughly with milk powder dry fruits chopped and ilaichi powder.

2. Make pua batter by adding a little water at a time and mixing.

3. Make one string syrup (chasni) with sugar and water. Add vanilla essence.

4. Heat ghee in a pan. Drop 1 tbsp batter in the ghee, at a time and deep fry puas.

5. Put puas in the syrup and allow to cool.

6. Ready to serve

Litti

2020-06-01T22:27:00.001+05:30

Litti

Ingredients

Ghee - 1/2 cup

For the dough

Whole wheat Atta - 2 cup

Salt - 1 tsp or as desired

Mustard oil - 2 tbsp (as shortening)

Curd - 3/4 cup

Water as required for kneading

For the filling

Sattu (roasted chana dal flour) - 2 cup

Salt - 1 tsp or as desired

Mustard oil - 2 tbsp

Ajwain - 1 tsp

Mangaraila (Kalonji) - 1 tsp

Onion (finely chopped) - 1/2 cup

Ginger (minced) - 1 tbsp

Garlic (minced) - 1 tbsp

Green chilli - 2 (minced)

Coriander leaves (finely chopped) - 2 tbsp (optional)

Lemon juice - 1 tbsp (or as desired)

Water (for moistening the filling) - 1/2 to 1 cup as required

How to Prepare

1. Mix mustard oil, curd and salt with atta, thoroughly. Sprinkle water if required, and knead to prepare a soft dough, like Roti. Keep aside for 30 minutes.

2.Add all the ingredients of the filling, except water. Mix thoroughly, sprinkle some

water and mix to get a moist crumbly filling.

3. Knead the dough again and divide into 12 parts. Make smooth balls with each part, shape into a bowl of uniform thickness of 2 mm.

4. Fill 2-3 tsp of the filling and form the litti by closing its mouth and making near round balls.

5. Fill all the littis and keep.

6. Preheat Tandoor for 5 minutes. Place the littis on the tray and bake till you see brown patches on the surface.

7. Switch off the tandoor and leave the littis inside for 5 minutes.

8. Take out the baked littis. Press lighly to break them a little and dip in melted ghee, so that all the littis.

9.Some people like to deep fry and Both the methods are fine.

10. Serve hot with Chokha.

Bharwa Tamatar(stuffed tomato)

2020-06-01T22:07:00.004+05:30

Bharwa Tamatar(stuffed tomato)

Ingredients

6-8 Whole tomatoes, firm, ripe

mixed vegetables,boiled and diced

Paneer mashed

2 tablespoon (dhania patta), chopped

1 Whole green chili pepper, chopped

1 Whole small onion, finely chopped

1 pinch(es) fresh ginger-root, grated

1 teaspoon garam masala

1 teaspoon ghee, or vegetable oil (as necessary)

1 teaspoon while cumin seeds

1 teaspoon salt, or as required

How to Prepare

Slice the tops off the tomatoes and scoop out the pulp. Save tops to use as lids later.

In a deep bowl mix vegetables,Mashed Paneer cilantro (coriander), chili, onion, ginger, gram masala and salt - one by one; also add tomato pulp and mix thoroughly.Heat 3 tablespoons ghee (or vegetable oil) in a kadhai (or a large frying pan), and sauté cumin seeds until they change color. Then carefully arrange tomato shells in pan, over cumin.Stuff shells with vegetable mixture. Replace tomato lids and secure with cocktail toothpicks. Sprinkle leftover mixture around tomatoes in pan.Cover pan and cook over low heat for about 15 minutes. Carefully turn tomatoes over a few times and add more ghee as necessary so that tomatoes do not stick to pan.Serve hot or cold.

Kala chana ka Pulao

2020-06-01T19:38:00.006+05:30

Kala Chana Ka Pulao

Ingredients

Ghee 1/4 cup

Hari elaichi 2

Badi Elaichi 2

Tez pata 1

Dalchini 2

Sabut KaliMirch 3-4

Laung-2

Zeera 1/2 tsp

Pyaz sliced 2 medium

Adrak lehsan paste 2 tsp

Hari Mirch Paste 2 tsp

Dahi 1 cup

Namak (salt) according to taste

Zeera powder 1/4 tsp

Garam masala powder 1/4 tsp

Kali Mirch powder 1/2 tsp

Kala chana 2 cups boiled with salt

Water 1 litre or as required

Sabut dhania 1 tsp

Saunf 1 tsp

tomato sliced 1 medium

Hari mirch 2-3

Chawal (rice)basmati 1/2 kg (soaked for 2 hours)

How to Cook:

In pot,add ghee and let it melt.Add green cadamon,black cardamon,bay leaf,cinnamon stick,black peppercorns,cloves,cumin seeds and mix well.Add onion and fry util light brown.Add ginger garlic paste,green chilli pasteand mix well.Add yogurt,salt cumin powder,garam masala powder,black pepper powder,mix well and cook for 8-10 mintes.Add black chanaand mix well,saunf seeds.Add water and mix well.On muslin cloth,add coriander seeds,fennel seeds and wrap it to make potli.In pot,add potli and bring to boil,cover and cook on low flame for 18-20 minutes.Remove potli and add tomatoes,

green chillies and mix.Add rice,salt mix well and cook on high flame until water is reduced then cover and steam ,cook on low flame for 10-15 minutes.Now kala chana pulao is ready to eat.

Potato Salad

2020-05-29T00:34:00.000+05:30

Potato Salad

Ingredients

5-6 baby potatoes chopped

3 cups mayonnaise

5 hard-cooked eggs, chopped

1/2 cup chopped onion

1/2 cup chopped celery

1 tablespoons mustard seeds Powder

1/2 teaspoon whole cumin seeds Powder

1/2 onion - roughly chopped

1/2 teaspoon turmeric

5 spring onions - thinly sliced

1 green chilli - finely chopped

Juice of one lemon (optional)

tablespoon apple cider vinegar

1 teaspoon salt, or according to taste

1/2 teaspoon ground black pepper

Fresh coriander to garnish

How to Prepare

Place potatoes into a large pot and cover with salted water; bring to a boil.Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.Stir mayonnaise,hard-cooked eggs, red onion, celery, mustard powder,cumin powder,lemon, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Add potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, garnish with coriander before serving.

AN AYURVEDIC IMMUNITY-BOOSTER DRINK

2020-05-27T19:17:00.001+05:30

AN AYURVEDIC IMMUNITY-BOOSTER DRINK

A healthy immune system protects us produce antibodies to fight and destroy those foreign substances

thus protecting us from the flu virus or an infection that could happen any time.Hence feeding your body with immunity-boosting foods and drinks throughout the year is vital.An Ayurvedic drink prepared with a combination of herbs and spices that are boiled usually in water and make a decoction to extract their health benefits.This ayurvedic drink can be prepared by many ways by combining a variety of natural and Ayurvedic spices and herbs.

It is like an age-old grandma's recipe, therefore every household may have their own secret recipe.

Prepare this very easy and handy an all-natural ingredients recipe in the comforts of your kitchen.

Home–Made Ayurvedic Drink

Ingredients:

Cardamom small - 2-3

Black Pepper – 5-6

Clove – 3-4

Amla – 1 tsp

Basil leaves – 5 to6

Ginger – 1 tsp

Water - 2 glasses

Honey - 1/2tsp or to taste

Cinnamon – 1 small stick

Preparation Method:

To begin with, take a pan, add two glasses of water in it and allow it to boil on high flame.

Crush all ingredients (except honey and basil leaves) in a mortar.

Now, add all those crushed ingredients along with basil leaves to the pan and cook on medium heat

for about 10-15 minutes or until the decoction is reduced to half.Next, Strain the mixture in a glass

and drizzle few drops (1/2 tsp) of honey before drinking.

Tips: Avoid adding too much black pepper and ginger in Drink especially if making for children as it

can cause heartburn and burning sensation.

‘’A ayurvedic drink can be prepared by many ways by combining a variety of spices and herbs.

It is like an age-old grandma's recipe and therefore,every household may have their own secret recipe.’’

Black Magic Cake

2014-04-19T04:19:00.004+05:30

Black Magic Cake

Ingredients

1 3/4 cups all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup strong brewed coffee

1 cup buttermilk

1/2 cup vegetable oil

How to cook

Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pan.In large bowl combine flour, sugar, cocoa, baking soda, baking powderand salt. Make a well in the center.Add eggs, coffee, buttermilk, oil and vanilla.Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or untiltoothpick inserted into center of cake comes out clean. Cool for 10 minutes.Fill and frost as desired.

Lemon Pound Cake

2014-04-19T04:07:00.000+05:30

Lemon Pound Cake

Ingredients

3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 cup butter
2 cups white sugar
3 eggs
1/2 cup sour cream
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons lemon extract
1 cup milk

How to cook

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Sift together the flour, baking powder, salt and nutmeg. Set aside.
In a large bowl, cream together the butter and sugar until light and
fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and
lemon extract. Beat in the flour mixture alternately with the milk.
Pour batter into prepared pan.Bake in the preheated oven for 45 to 50 minutes,
or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes,and cool completely.your cake is ready.

SOYABEAN BRINJAL FRY

2014-03-08T07:00:00.000+05:30

SOYABEAN BRINJAL FRY

Ingredients:
6 to 7 small purple Baigan small one ( Brinjals)
200 Grams Soyabean granuels
2 Large Onions finely chopped
1 large tomato finely chopped
2 Tsp Ginger garlic paste
1/2 Tsp Turmeric powder
1 Tsp red chili powder
1 Tsp Dana Jeera powder
1/2 Tsp Garam Masala
Water
Oil for cooking
Salt to taste
Coriander for garnishing

How to cook:-

Boil soya bean granules in plenty water with 1Tbsp salt. Boil for about 3 to 4 minutes or till the soya bean is cooked well. When done, bring the water to normal temperature and squeeze the water out of soya beans by hand and keep aside.
Make two slits n the head of the baigans. In a deep pan or kadhai take about 2 Tbsp oil and sauté the baigans for a few minutes. You will see the baigans changing colour an becoming softer. When they are about 80% cooked remove from heat and set aside.
In the same oil add onions and sauté till golden brown, add tomatoes, ginger garlic paste, chili powder, turmeric, salt and dhania powder,jeera powder. Mix all ingredients well and cook on medium heat covered for 10-15 mins, add few splashes of water to avoid the masala to dry.
The masala should be nice and brown, and when it starts leaving oil its done. Add a little water more (about 100ml) stir for a few more minutes and then go in the baigans and garam masala, let them simmer in the sauce for a few mins till completely cooked . Check for salt and adjust seasoning if required.
Lastly add the cooked soya bean and give it a quick stir. Remove from heat garnish with coriander and serve hot with rotis.

NIMKI

2014-03-08T06:52:00.001+05:30

Nimki

Ingredients

2 Cups Maida (plain flour)
1 Tsp Kalonji (kala Jeera)
1 Tsp Salt
1/2 Cup Vegetable Oil
3/4 Cup water for kneading
Oil for frying

How to cook:-

In a bowl, mix all ingredients except for water. Mix the flour/ salt/ kalonji and oil well
Start adding water little at a time to knead a tight yet a pliable dough. Keep kneading for atleast 5 minutes. keep the dough aside covered with a wet cloth for 10 minutes
Heat oil in a kadhai or a deep pan for frying.
Make round portions (about 5) of the dough, roll out with a rolling pin on a plain surface up to 1 cm thickness. Cut into shapes of your choice.
Gently and one by one pick up the cut shapes and add to oil for frying
make sure the oil is hot but on a low flame. Let the Nimki fry till golden brown on each side.
When golden brown, remove from heat and set aside on paper towel to drain oil and cool.
Make sure you fry Nimkis on low heat, if the flame is high the Nimkis will turn brown quickly and will remain raw and soft inside.

Egg Rolls

2014-01-18T06:13:00.002+05:30

Egg Rolls

Ingredients

FOR 4 rolls
4 plain whole wheat parathas
4 eggs
1 red onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup cabbage thinly sliced
2 green chilies, finely chopped
juice from 1 lemon
chat masala and salt to taste
tomato ketchup

How to cook

Combine the sliced onions, peppers, green chillies, cabbage along with salt, chaat masala and lemon juice and keep aside.

Beat one egg with salt and pepper in a small bowl

Heat an omlette skillet, add a teaspoon of oil; pour in the whiked egg into the skillet. Swirl it around so it spreads to the entire skillet surface.

Before the egg starts cooking, place the paratha on the egg and press it gently. Flip the paratha when the egg is done and cook for a few seconds.Place a portion of the onion mixture in the center.

Drizzle some tomato and make a roll. Wrap up the roll into lunch paper or greaseproof paper to hold it together. Serve hot.

Repeat the same procedure for the remaining eggs, parathas and onion mixture.

Instant Palak Dosa

2014-01-18T06:02:00.000+05:30

Instant Palak Dosa

Ingredients

Palak- 1 Medium Sized Bunch,
Ginger- A Small Piece.
Green Chillies - According To Taste.
Wheat Flour - 1 Cup
Rice Flour - 1/2 Cup
Salt To Taste
Onion - 1 Small Onion, Cut Into Small Pieces.

How to cook

Clean The Palak And Boil It, Together With The Ginger Piece And Green Chillies, Just For A Few Minutes.
Make A Paste Of The Palak, After Draining Off The Excess Water. Keep The Drained Water.
In A Bowl Take The Wheat Flour, Rice Flour, Salt, Onion Pieces. Add The Palak Paste. Add The Cooled Drained Water To Make A Smooth Dough Loose Enough To Pour As Dosa On A Tawa. Add Plain Cold Water If Necessary.
Heat A Non Stick Tawa, Apply A Little Oil On The Tawa. When Hot Enough Pour The Dosa Batter, Around The Edge Of The Tawa. Flick The Tawa Around To Allow The Batter To Spread Evenly Throughout. Pour A Tsp Oil Around The Edges. Take Care To Lower The Flame Of The Gas, To Medium. It Would Burn Fast On A High Flame. Turn The Dosa When Done.serve with chutney.

Moong Sandwich

2014-01-18T04:43:00.000+05:30

Moong Sandwich

Ingredients

brown bread
salted butter
whole green moong - 1 cup
onion 1 -chopped
potato 1 - boiled & sliced
cheese slice
tomato ketchup
instead of ketchep u can use green chutney
chilly powder
salt
oil, jeera , mustard - for seasoning

How to cook

soak green moong for an hr & pressure cook .
drain the excess water.
temper mustard, jeera ,in 2 tsp oil .
add onion , fry till light brown & then add the moong.
add salt & chilly powder.mix well & remove after 2 min .
now take a bread slice & spread some tomato ketchup.
then spread the moong , above this place a cheese slice, sprinkle some pepper powder , close it with another bread.
apply butter on both sides & toast this in a tawa or in a sanwich maker, till golden brown .

Pasta in white sauce

2014-01-18T04:35:00.004+05:30

Pasta in white sauce

Ingredients-
1 cup macaroni/ pasta (any type)
1-2 cup white sauce
2 onion-shredded
1/4 cup shredded cabbage
1 carrot-cut 2" thin strips
1/2 cup boiled peas
1/2 cup boiled potatoes
1 capsicum- cut 2" thin strips
Salt to taste
2 tsp butter
for white sauce :
2 -3 tsp maida
little butter ( 1 tsp)
1 cheese cube
1/2 - 3/4 lt milk
salt & pepper powder to taste
1/4 tsp herbs or ajwain

How to prepare white sauce:

Melt the butter, add maida & cook for 2 min without browning, stirring throughout.
keep in medium heat & gradually add the milk. mix until well blended.
now add the grated cheese & mix well.
cook slowly, stirring throughout until the sauce thickens.
remove & add little salt and pepper powder , herbs and mix well.

How to cook

Boil the pasta in 3-4 cups of water adding very little salt & 1/2 tsp oil .
When done, drain on a sieve and wash with tap water to drain out excess starch and to separate the pasta. keep aside
Heat oil in a pan. Fry the onions till light brown, add the rest of the vegetables and cook for 5 mins, adding little salt . remove & keep aside.
now prepare the white sauce .
when the white sauce is ready , add the macaroni, & the vegetables .
sprinkle with salt and pepper if required.
Mix thoroughly and serve hot.

Get Straight Hair Naturally

2014-01-15T07:41:00.001+05:30

Get Straight Hair Naturally

Coconut milk and Lemon-One of the beneficial properties of the milk is to add sleekness to your hair. A regular use of it will definitely enhance the quality of your hair by reducing waviness and curls of your hair gradually.
How to use it:Add one medium size lemon juice to one glass of coconut milk. Mix them well and then put the mixture in refrigerator for 2-3 hours or more till the time it becomes little thick. Once the mixture has cooled, apply the creamy mixture paste to your hair. After applying the paste cover your hair with a towel soaked in hot water for 20-25 minutes. Rinse your hair using your regular shampoo and do apply conditioner for best results. Repeat this activity for at least 4-5 weeks to see the effects.

Milk and honey-This combination does wonder not only on skin but also on sleekness of your hair.

How to use it:Add one spoon of honey to one cup of milk. Add some crushed strawberries to the mixture of honey and milk and apply this paste on your hair. Let it stay for 2-3 hours and then rinse it of using a good shampoo and conditioner. Repeat it for two to three weeks to get healthy hair and sleek look.

Hot Oil Treatments-Oil is something which everyone uses, but massaging your hair with hot oil not only increases the blood circulation but also helps in diminishing curls. Massage your hair with hot oil for 15 – 20 minutes weekly and then cover your hair with towel soaked in hot water. This activity helps oil to seep to roots of hair, thus strengthening hair roots. Rinse your hair after one hour of using oil with a good conditioner and shampoo.

Celery-Crush a few fresh celery leaves and mix them with a little water. Squeeze it to extract the juice and store it in bottle. The bottle has to be left unused for at least a day, so as to allow the juice to develop properties and effectiveness for straightening. Using them regularly, preferably in the morning, before bath will help in straightening hair. Massage it well on the scalp and leave it for 15-30 minutes, prior to washing it off with a shampoo.

Castor oil -is known to have hair growth and hair straightening properties. Massage the oil on the scalp, along your hair strands and then comb your hair properly. As you comb, blow dry your hair, which has been separated into sections, on high heat. The hair should feel dry and not oily after being blow dried. When done, wrap it with a chilled towel and leave for half an hour. It will soothe the hair from excessive heat and will restore the straightness.

Dahi wali bhindi (okra in a curds tomato gravy)

2014-01-15T06:34:00.003+05:30

Dahi wali bhindi (okra in a curds tomato gravy)

Ingredients

Bhindi / okra 250 gm (tipped and cut into inch long pieces)
fresh curds 1 cup
fennel powder 2 tsp
black pepper powder 1 tsp
finely chopped ginger 1 tbsp
tomatoes chopped lengthwise 1 cup
green chillies slit lengthwise 2-3 nos.
2 cloves
2-3 petals of star anise
1 small black cardamom or half a fat one
salt to taste
mustard oil 1 tbsp

How to cook

Heat the oil in a kadai or pan and put whole spices , wait till they crackle and then put chopped ginger and green chillies .

Wait for a few seconds till the chillies change color and the ginger is fried , throw in the cut bhindi ( okra ) and fry till the bhindi pieces are slightly browned in the corners

Add the tomatoes and salt to taste and fry till the tomatoes wilt.

Whip the curds ( at room temperature ) with powdered spices ( fennel and pepper powders ) and some red chilly powder if you like it hot . Pour this mixture over the cooking bhindi , mix well and allow a gentle boil .

Take off heat and keep covered for a couple of minutes for the flavors to blend.
Serve hot with chapatis or as a side dish .The spice level can be adjusted if you like it mild or hot.

Spring onion and potato sabji

2014-01-15T06:28:00.002+05:30

Spring onion and potato sabji

Ingredients

boiled potatoes 2 large (it should be 1.5 cup when cubed)
roughly diced tomatoes 1 cup
chopped green parts of spring onion 3 cups
finely chopped ginger 1 tbsp or more
finely chopped green chilies 1 tsp
turmeric powder 1 tsp
cumin seeds 2 tsp
black pepper powder 1 tsp
salt to taste
mustard oil 1 tbsp or a bit more

How to cook

It is great if you have boiled potatoes in the fridge, otherwise just boil them in the microwave or whatever way you prefer. Cold boiled potatoes are suited for this recipe best, but you can go ahead with freshly boiled potatoes as well.

Heat the oil in a pan and tip in the cumin seeds, wait till they crackle. Then add the chopped ginger and green chilies wait till they are fried but not dehydrated, add the cubed potatoes, turmeric powder and salt at once. Mix well and stir fry till the potatoes are coated well and slightly pinkish at the edges.

Add the diced tomatoes, mix and cook till they get mushy, it takes about 2-3 minutes.

Add the pepper powder and chopped greens of spring onions and just stir and cook till the greens get wilted and mixed well with the potatoes.

Do not cook after adding the spring onion for more than a couple of minutes.Serve hot or cold, the subzi tastes great with just anything.