indian kitchen : festival(makar sakranti) recipe til ke ladoo

INGREDIENTS

• 3 cup Til  • 2 cups Jaggery  • 1 cup Peanuts  • 4 table spoon  Ghee  • 1/2 cup Water

HOW TO MAKE IT

• Roast til and dry till it turns slightly brownish in colour.then dry roast the peanuts. • Make the mixture of both(till and peanuts. • Heat the kadhhi. • mix jaggery with water in a hot kadhahi  and mix well till it melts. • Now add ghee and  Mix well. • now make ladoo from it  immediately using  palms. • Til laddus are ready. preparation time :10 minute difficulty type :easy recipe type: veg

indian kitchen : gobhi paratha

INGREDIENTS

1. 5 cups Whole Wheat Flour (Atta)
2. 3 cups Grated Cauliflower (Gobi)
3. Coriander leaves (finely chopped)
4. 1-2 Chopped Green chilies
5. 1" Ginger Chopped
6. Salt, Red chili powder 
7. Garam Masala as per taste
8. Butter /Oil for frying 

 METHOD

• Grate the cauliflower. Sprinkle 1 teaspoon of salt over the cauliflower. Mix well.
• Allow to stand for 15 minutes.
• Take handfuls of the grated cauliflower and squeeze out the water.
• Now add the chilli powder, dhana-jira powder, coriander, green chillies, onions, ginger and salt. Mix well.
• Knead the dough very well.
• Take a small portion of the dough, flatten a little and put a tablespoon of the mixture in the centre. Cover the mixture by drawing up to edges towards the centre. Press on a floured board and roll out into a round as large as a saucer.
• Put the paratha on a hot tava (or skillet), cook for a minute or two and turn once. After a minute, add a little ghee around the edges.
• Turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.

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indian kitchen : potato finger chips

French Fries Ingredients:

• Potatoes – 5 Big sized
• Salt – 1/4 table spoon 
• Red Chilli powder – 1/2table spoon
• Oil for frying  

Finger chips preparation

• Peel the skin and cut them into even pieces. 
• Put them into salt water for 1/2 hour.
• Then wash twice properly.
• Spread over a towel to remove excess of water.  
• Then deep fry in oil till they turn into golden brown colour. 
• Then remove form oil from it . remove  excess of oil and sprinkle with salt. 
• Now french fries are ready to serve
• Serve hot with tomato ketchup or sauce.

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indian kitchen : gajer ka halwa

INGREDIENTS

1. grated carrots-6 cups
2. milk-3 cups
3. sugar-1to1.5cup
4. cardamom-5to6 crushed and powdered
5. cashew nuts-7to8 broken
6. raisins-10to12
7. ghee/butter-3to4 table spoon

How to make Carrot Halwa:

• Wash and grate the carrots finely. • Transfer the grated carrots to a pressure cooker. • Cook for about two minutes. • Remove the lid from the cooker. • Allow excess water to evaporate. • Keep churning the carrots occasionally. • Pour milk and ghee over the cooked carrots. • Simmer till all are well blended. • Remove from the flame. • Sprinkle with grated cashew nuts, almonds and cardamom powder. • Carrot Halwa is ready to serve.

BEAUTY TIPS

1. skin care for oily skin

RECIPIES

                                                                                                                                               

1. allo tikki
2. moong dal upma 
3. butter chicken 
4. kitchen tips 
5. eggless cake 
6. paneer paratha 
7. grilled shiitake mushrooms 
8. fried rice 
9. spicy potato curry 
10. simple spicy rice 
11. paneer tikka masala 
12. bhendi masala 
13. tomato dal 
14. hyderabadi biryani 
15. sahi pulav 
16. indian pasta salad 
17. baingan bhurta 
18. chicken noodle soup 
19. chocolate delight 
20. paneer butter masala 
21. chilly paneer 
22. chewda pohe 
23. upma 
24. gajar ka halwa
25. potato finger chips 
26. gobhi paratha  
27. till ke laddu

indian tourism : kodaiknal

Kodaikanal 

Location : In the southern side of Tamilnadu, on the high ranges of the western ghats.
Tourist Attractions : Berijam Lake, Kodaikanal Trekking, Dolphin's Nose, The Perumal Peak, Kukal Cave.
Best Buys : Local handicrafts,home made chocolate
Best Hangouts : Dolphin's Nose, Berijam Lake, the Perumal Peak.
Best Activity : Stroll around.
Nearby Tourist Destinations : Madurai, Trichy, Coimbatore. munnar,kocchi.

Kodaikanal located amidst the folds of the verdant Pali hills is one of the most popular serene hill stations in India, which mesmerises any visitor. With her wooded slopes, mighty rocks, enhancing waterfalls and a beautiful lake, Kodaikanal India is a charming hill station.

Kodaiknal is situated at an altitude of about 2,133-m high and covers an area of 21.45-sq-km. The hill town is renowned for its educational institutions of international repute.

Major Tourist Attractions of Kodaikanal

• Kodaikanal Lake: It is a magnificent man-made lake, which spreads out in a star shape over sixty acres set among the greenery. Boating and Angling facilities are available at the Kodaikanal Lake If you wish to have a panoramic view of the Kodai valley, then you should climb up the Pillar Rocks measuring to a height of about 122 meters provides a panoramic view.

• Coaker's Walk: Coaker's Walk derives the name from Lt. Coaker, who prepared the map of Kodai and it is about a kilometer from the lake, which runs along a steep slope on the southern side of the Kodai.
• Boat Club:
  Set up in 1910, it now offers boat cruises to public and tourists on the Carlton boats that can be hired from here.
• Bryant Park:
  Situated to the east of the lake, Bryant Park is noted for flowers, hybrids and rafts that are displayed in a glasshouse. The annual horticultural show held here in May is something to be seen and appreciated.
• Shenbaganur Museum:
  About 5 km from the lake, Shenbaganur Museum is housed in the Sacred Heart College and is considered one of the best orchidoriums in the country. It has more than 300 species of orchids and variety of birds.

 

moong dal upma

Ingredients:

• Moong daal(hesru bele, mooga daali) 1 cup
• Onion(chopped) 3/4th cup
• Lemon juice 2 tbl spns
• Curry leaves 1 strand
• Green chillies 4-5
• Mustard seeds 1 tea spn
• Coriander leaves 3-4 strands
• Oil 1 tea spn
• Salt

Instructions

• Grind the soaked Moong dal and salt.The batter should be coarse and not smooth.
• In the idly plates, pour the batter and cook as we do for making idly
• Take out the moong dal idlies. keep them in refridgerator for 30 minutes and take out.
• Using fingers tear the idlies into very small pieces.
• Heat 3 tablespoon of oil in Pan. Add mustart seeds,urad dhal and channa dal. when the bursting of mustard seeds ends, add onion,curry leaves and red chili. once the onion becomes brown add the moong dal idly pieces. stir for 3 min.

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Butter Chicken recipe

Ingredients for Butter Chicken recipe

For Marinate,
800  grams of chicken cut into pieces (preferably boneless)
1  tablespoon(s) slightly sour yoghurt (optional)
1  tablespoon(s) vinegar or lemon juice
1  teaspoon(s) each of coriander, cumin and red chilli powders
1  onion chopped and made into a paste (optional)
2  teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4  large tomatoes chopped
4  tablespoons butter
1  tablespoon(s) fresh cream
1  teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2  teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing 

How to make Butter Chicken:

•	Heat 1 tbsp peanut oil in a large saucepan over medium heat.
•	Saute white onion until it becomes soft and translucent.
•	Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.
•	Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently.
•	Add cream and yoghurt into the same pan and mix them well.
•	Reduce heat to low and cook sauce for 10 minutes.
•	Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat.
•	Heat oil (1tbsp) in a large heavy frying pan over medium heat.
•	Cut the Chicken to bite-size pieces and wash it well.
•	Cook chicken pieces until it gets slightly brown (for about 10 minutes).
•	Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne.
•	Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).
•	Now pour the rest of the sauce into the chicken.
•	Mix cornstarch and water well. Put this mixture into the chicken.
•	Cook chicken for 5-10 minutes, or until thickened.
•	Butter Chicken is ready to serve. you may also like chicken-noodle

happy fathers day

skin care :for oily skin

 Everybody wants to be charming; especially girls. They are crazy for smoother and glowing skin. Courtesy to this growing obsession, there are innumerable beauty products available in market.
However, you may find these products costly and non-reliable also. Chemicals added in these products sometimes make people doubtful about their effects.
So, if you are looking for any alternative, simple kitchen ingredients can help you out. With these ingredients, you can make face packs very easily for all skin types.

• Peel two apples and make a paste with one table spoon of honey. Apply it on the face. Wash out after 20 minutes.
• Make cucumber face pack by taking one tablespoon of cucumber juice, one tablespoon of mint juice and half teaspoon of peppermint extract Mix all the ingredients together and apply this on the face. Leave it for drying. Then wash off with lukewarm water. This face pack is very effective for oily skin.
• Take a spoonful of neem powder, milk, rose petal powder, yoghurt and apply over face and neck. Wash or clean skin with cold water or rose water after 15 to 20 minutes and pat dry.
    
• Dry orange and lemon peels and make a powder. Add rose water and milk cream to it apply on skin. Wash off with water when dry. It clears the complexion and makes the skin tone even. It is extremely useful for highly oily skin.
• Take egg white of one egg.In half tablespoon of water add one teaspoon of multani mitti and half teaspoon of peppermint extract. Soak multani mitti powder in water for half an hour. Beat the egg and blend all the ingredients together. Also mix the soaked multani mitti powder in the mixture. Apply this on the face for 15 minutes. Then wash off with lukewarm water.
• Take two spoonful of gram flour and make a paste with curd or yogurt. Yogurt has bleaching agents so clears the complexion. Add a pinch of turmeric powder to it, which helps in reducing the marks caused by acne and pimples. This pack can be used as a scrubber also. Scrub it off from the skin in adverse direction when half dries. It will remove the dead skin also
• Mix 2 teaspoon of Fullers earth with 2 teaspoon of chilled rose water to a thick paste. Apply on the face with a brush, avoiding the delicate areas around the eyes. Leave it on for about 20 minutes or till completely dry. Rinse with warm water. The results is a pinkish youthful skin.
• Apply blend of raw garlic juice and fresh lime juice once a day and it will remove and reduce the formation of face pimples quickly. A word of caution is that you should be ready to hurt from the blend sting, but just a little.
• Muller’s earth is a miraculous face pack ingredient for oily skin. Mix appropriate quantity of it with water to make a smooth paste and leave it for a night. Next day, beat the paste a little after pouring few drops of rose water and apply this facepack like a mask all over the face, avoiding eyes area. Let the facepack dry on your face. This facepack helps absorbing the extra oil and makes your face glow naturally and beautifully.
• A. Mix— one tablespoon of whisky, white of one egg, two tablespoon milk powder, and juice of a lemon. Apply it as a face pack on face avoiding eyes area. Leave until dry. Clean with water.B. Crush some strawberries and pour some rose water into it. Wash with rose water. These facepacks make the skin radiant and clear. 

some grate tips for kitchen

1. For cleaning smelly hands after chopping onions or garlic, just rub them on a stainless steel spoon. The steel is supposed to absorb the odor.
2.Fresh coffee beans can also absorb nasty odors from your hands.
3.Sandwiches aren't just for lunch in the summer. They are ideal for a hot evening when served with a cool fruit salad or a refreshing fruit smoothie.
4.Cut things like vegetables into smaller and evenly sized pieces to speed up the cooking process.
5.Use paper lanterns or fairy lights around the room or on the dining table instead of candles, which generate too much heat. Another creative technique - wind fairy lights around a thick wooden twig and use in a floor-standing vase.
6.To clean an electric kettle with calcium buildup on the heating element, boil a mixture of half white vinegar and half water, then empty.

7.Burned a pot of rice? Just place a piece of white bread on top of the rice for 5-10 minutes to draw out the burned flavor. Be careful not to scrape the burned pieces off of the bottom of the pan when serving the rice.
8.f you aren’t sure how fresh your eggs are, place them in about four inches of water. Eggs that stay on the bottom are fresh. If only one end tips up, the egg is less fresh and should be used soon. If it floats, it’s past the fresh stage.
9.Roll a lemon on your kitchen countertop before cutting it to help get more juice out of it: This really does make a difference. Try it sometime.
10.Anything you can do to minimize the amount of heat that goes into the air as a consequence of your cooking in the summer is a good thing. It reduces your electric bill or makes your home more comfortable

eggless cake

Ingredients:
1 3/4 cup sifted cake flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
1 1/2 teaspoons vanilla extract
1 tablespoon vinegar
1 cup cold water
method
Powder sugar. Add butter and blend for 2 minutes. Add milk at room temperature and blend for a secong. Add curd and blend for another minute. Add dates, vanilla essence and blend for 2 seconds. Add the sifted maida and baking powder mix and just blend to mix together.

Pour into a well greased cake pan and shake gently. Top that with chopped walnuts and apricots. Bake in a heated oven at 190 degrees C for about 40 minutes.

When a nice smell starts coming in, insert a sharp knife into the cake; if the knife comes out in one smooth motion without sticking, this means your cake is ready.
Caution:
If baking tin comes into direct contact of the base of pressure cooker, it can harm ( overbake ) the cake.

paneer paratha recepie

Paneer  is an eternal favorite at our Indian home.so here is the tips for delicious

Ingredients for paneer paratha:

100 gms Grated Paneer

1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying 

 

How to make 

• Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
• In a bowl mix all the stuffing ingredients.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn it and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
• Cook on a low heat till golden brown.

Grilled Shiitake Mushrooms

1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 Tbsp. chopped fresh rosemary
1/2 tsp. coarse sea salt (plus more, to taste)
1/4 tsp. freshly ground black pepper (plus more, to taste)
1 3/4 lbs. shiitake mushrooms, cleaned and stemmed
12 10-inch rosemary stems for skewering, needles removed


• In a small bowl, whisk together the vinegar and oil. Add the chopped rosemary, the salt, and the pepper.
• In a shallow dish, arrange the mushrooms stem-side-down in a single layer, making sure that they don't overlap. Brush liberally with the rosemary marinade, cover, and let sit at room temperature for 15 to 20 minutes.
• Trim the rosemary stems so that they can hold 2 mushroom caps with 1 inch of the skewer exposed on each side. Use the rosemary stems to skewer the mushrooms through their width so that the caps will lie flat on the grill.
• Cook the mushrooms stem-side-up on the grill for about 6 minutes, or until light grill marks appear.

fried rice

ingredients

• 2 eggs, beaten
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil or vegetable oil
• 1 clove garlic, minced
• 1 tablespoon cooking oil
• 1 stalks celery, thinly bias-sliced (1/2 cup)
• 3/4 cup fresh mushrooms, sliced
• 1 8.8-ounce pouch cooked white rice
• 1 medium carrot, shredded
• 1/2 cup frozen peas, thawed
• 2 tablespoons soy sauce
• 2 green onions, sliced (about 1/4 cup)

directions

1. In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.
2. Pour 1 teaspoon sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Remove wok from heat.
3. Pour 1 tablespoon cooking oil into the wok or skillet. (Add more oil as necessary during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms, stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
4. Add cooked rice, carrot, and peas. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.
5. Makes 6 side dish servings
6. Shrimp Fried Rice: Add 12 ounces peeled and deveined fully cooked shrimp when adding the rice. Makes 4 main dish servings. Per serving for shrimp and tofu viariations: 286 cal., 10 g total fat (2 g sat. fat), 272 mg chol., 818 mg sodium, 26 g carbo., 3 g fiber, 26 g pro. Daily Values: 51% vit. A, 15% vit. C, 7% calcium, 22% iron Exchanges: 1/2 Veg., 1 1/2 Starch, 3 Very Lean Meat, 1 1/2 Fat
7. Tofu Fried Rice: Add 8 ounces extra firm tofu, cut into 3/4-inch cubes when adding the rice. Makes 4 main dish servings.