Archive for June 2016

Wednesday, 15 June 2016
| 05:47 | No Comments

How To Make Egg Curry with unique Coconut Flavour

Egg Curry is such a simple and easy to make recipe with a wonderful, unique Coconut flavor.

 INGREDIENTS :
  • Egg : 6
  • Onion : 1medium[sliced]
  • Tomato : 1small[paste]
  • Shredded Coconut : 1/2small cup
  • Black Pepper : 8-10
  • Cinnamon : 1one inch stick
  • Green Cardamom : 2-3
  • Cloves : 2-3
  • Cumin Seed : 1/4 tsp + 2 pinches
  • Coriander Seed : 1/4 tsp
  • Red Chilli : 4-5
  • Turmeric Powder : 1/2 tsp
  • Salt : As required
  • Tamarind : 1/2tsp[deseeded]
  • Oil : 3-4 tsp

METHOD :

Wash the eggs carefully and boil in enough water. Let cool, take out the shell. Wash again and slit little on both sides. Apply little salt on them.

Dry roast 1/4tsp cumin seed, coriander seed, black pepper, cinnamon, cardamom, cloves, red chillies for 2 minutes. Put in to a grinder.

Add the shredded coconut and tamarind also to the grinder. Add little water for a smooth paste. Grind to a paste with regular intervals.

Heat oil in a wok and temper with cumin seeds. Add the sliced onions and fry till golden brown.

Add the spice paste and fry for 2 minutes. Add the tomato paste, turmeric powder and salt. Fry for a minute or two.

Add a cup of water and let boil for 3-4 minutes at low heat.

Add the eggs and boil for another 2 minutes. Its done.

Serve with steamed rice. Enjoy!!




Tuesday, 7 June 2016
| 06:00 | No Comments

how to make delicious samosa at home


Prep time
Cook time
Total time
15 mins
25 mins
40 mins


Ingredients

Ø  2 cups or 250 grams maida / plain flour (prefer organic or unbromated)
Ø  ¼ cup or 50 grams of melted ghee or oil
Ø  ¼ cup + 2 tbsp water
Ø  1 tsp ajwain / carom seeds
Ø  ¾ tsp salt
Ø  Potato filling
Ø  250 grams or 4 medium potatoes
Ø  ½ cup green peas
Ø  6 to 8 cashews (optional)
Ø  2 tsps of raisins (optional)
Ø  1 tbsp ghee or oil
Ø  ¾ tsp cumin / jeera
Ø  1 tsp minced ginger or ginger garlic paste
Ø  2 green chillies chopped (skip for kids)
Ø  Pinch of hing / asafoetida
Ø  ½ to ¾ tsp red chilli powder
Ø  ¾ tsp garam masala
Ø  ½ tsp amchur powder / dry mango powder
Ø  1 tsp anardana (dry pomegranate seeds)
Ø  Few coriander leaves chopped (optional)

Instructions

Boil potatoes until done. Collapse them , don't mash them up. Put aside.
For samosa covering, mix together ajwain, salt, flour, and ghee. Rub the flour well in between the fingers to incorporate the ghee well. Add water step by step and mix the flour to the dough. Duvet and set aside unless the filling is in ready. Heat a pan with oil. Saute cumin except starts to sizzle.
Add ginger, green chilli and saute except it starts off evolved to smell just right. Add cashews and raisins if utilizing. Fry for a whilst. Add crumbled potatoes, chili powder, garam masala, amchur,  and salt. Combine the whole lot good and saute for 3 to 5 minutes. Add coriander leaves and blend well. Set this apart to cool.


Make 4 to 5 portions of the dough and roll to balls. Grease the rolling subject and then flatten a ball.
Start to roll to a rectangular or oval form. Cut it to 2. If the corner is too thick, gently roll it too thin down. Smear water over the straight corner and joint the sides to make a cone. Press gently to seal the cone. Fill the cone with potato masala and smear water on the edges. Deliver the sides collectively and make a pleat on one side. Deliver back the pleat and seal it. Be certain the samosa has been sealed well. Finish making the entire samosas.


Deep frying

Heat oil in a pan unless medium hot. A piece of dough dropped in the hot oil need to upward push gently now not right away. This is the right temperature.
Add the samosas to the oil and deep fry them until golden. When they're half of fried you can develop the flame to little excessive and fry until crusty. Drain them on to a kitchen tissue. Fry all of them in batches. Baking in oven Preheat the oven at 170 approximately 20 mins. Bake these for roughly 35 to 40 mins. Serve with mint chutney or tomato sauce.



Sunday, 5 June 2016
| 23:49 | No Comments

Surprising Health Benefits of lady's finger

Lady's Finger or Okra is most of the popular vegetable by the identify Bhindi in every single place India. It's a very low-priced and easily found green vegetable having the first-class source of the nutrition, minerals, dietary fibres and different healthy nutrients required for the natural development of the body. 

Benefits of Lady's finger/Okra

  • Prevents from Colon Cancer
  • Manage Blood Glucose Level
  • Fights Diabetic Symptoms
  • Promotes Healthy Functioning of Digestive System
  • Relieves Chronic Constipation
  • Regularizes Bowel Movements
  • Promotes Growth of Beneficial Bacteria
  • Prevents from being Overweight and Obese
  • Promotes Skin Health
  • Lowers Serum Cholesterol Level
  • Regulates Bile Production
  • Improves Blood Circulation
  • Removes Hair Problems
  • Provides Younger Look
  • Improves Body Stamina
  • Maintains Female Sexual Health
  • Provides Relief from Cystitis and Leucorrhoea
Lady's Finger

Nutritional Benefits of Raw Lady’s Finger/Okra/Bhindi

Energy: 31 Kcal
Carbohydrate: 7.03 g
Sugars: 1.48 g
Water: 90.17 g
Protein: 2.0 g
Fat: 0.1 g
Dietary fibres: 3.2 g

Vitamins

Thiamine: 0.200 mg
Riboflavin: 0.060 mg
Niacin: 1.000 mg
Pantothenic acid: 0.245 mg
Pyridoxine: 0.215 mg
Folates: 88 µg
Vitamin C: 21.1 mg
Vitamin A: 375 IU
Vitamin E: 0.36 mg
Vitamin K: 53 µg

Electrolytes

Sodium: 8 mg
Potassium: 303 mg

Minerals

Calcium: 81 mg
Iron: 0.80 mg
Magnesium: 57 mg
Manganese: 0.990 mg
Phosphorus: 63 mg
Selenium: 0.7 µg
Zinc: 0.60 mg
Copper: 0.094 mg

How to Enjoy

Before than using lady’s finger for cooking purposes, it should be washed totally under running water. It should be dried completely the use of towel earlier than cooking. It may be loved as a soup, bhajia, curry, pickles, Juice entire fried and  many others.