Thursday, December 31, 2009

MADRASI BEEF CURRY

INGREDIENTS

1 kg Beef
2- 1/4 cup cumin seeds( grounded)
3- 4tsp white cumin seeds
4- 1 tsp rye
5- 1/2 tsp(crushed) rye
6- 1 tsp red chilli powder
7- 1 cup beef stock
8- 1 tsp turmeric
9- salt as per taste
10- garlic (chopped)
11- 2 tsp ginger paste
12- 2-3 tbsp white vinegar
13- 1 cup tomato
14- onion 1
15- 2tbs coriander and mint leaves



METHOD
1- Cut beef in 2 inch cubes.

2-In a bowl mix coriander, cumin, black cumin, rye black pepper, red chilli,
turmeric,garlic, ginger and vinegar, mix all well and make a paste.

3-Heat oil in a sauce pan, fry onion till light brown.

4-Add masala paste, fry then add beef and cook until mix well with spices.

5-Then add tomato paste and beef stock, reduce the heat and cook till beef is done.

6-Sprinkle mint and coriander leaves and serve .

Tuesday, December 22, 2009

DUM ALOO

INGREDIENTS

1- 500 grams small potaoes
2-1 medium sized onion
3-2- 3 big bay leaves
4- 2 cups curd
5-1/2cup milk
6-1 teaspoon ginger garlic paste
7- 1 tablespoon coriander seeds
8- 3 cardamoms
9-3 cloves
10- 6-7 black pepper
11-1 small stick cinnamon
12-1/4 teaspoon caraway seeds
13-1/2 teaspoon turmeric
14-1 pinch asafoetida
15-1 teaspoon chilly powder
16- 4 tablespoons oil/ghee
17-salt to taste.
18-2 tbs coriander and mint leaves



METHOD


1-Grate the onion and keep it aside.

2-Beat the curd (yoghurt). Take all the spices and dry grind it together till it’s a fine powder.

3- Peel the potatoes and take a fork and prick it nicely and on all side.

4-Put the oil in a pressure pan and put the potatoes inside and fry them in oil till they turn golden brown and set aside.

5-Take another pan and pour some oil and bring to heat.

6- Then add the bay leaves, asafoetida, ginger garlic paste, grated onion and sauté till the raw smell leaves.

7- Add the mixed spice powder we made. Sauté for a minute and add turmeric, chilly powder and salt.

8- Add the milk and then slowly stirring continuously add the curd. Now add the fried potatoes. Pour water if required and pressure cook it for five minutes.

9- Garnish it with coriander and mint leaves.

10- Serve it with paratha .

Monday, December 14, 2009

AFGHANI PULAO

INGREDIENTS

1-mutton 1 kg
2-basmati rice 1 kg
3-onion 2 (sliced)
4-green cardamon 3
5-cinnamon 2
6-pepper corn (whole 1 tsp)
7-jaiphal jayatri powder 1 tsp
8-carrot 2 (diced)
9-cumin seeds 1/2 tsp
10-raisin (kishmish) 1/2 tsp
11-oil 1 cup
12-ginger garlic paste 2 tsp

METHOD
1- Wash and soak rice for 30 minutes.
2-Heat oil in a pan till golden brown.
3-Add whole spices and ginger garlic paste and stir fry.
4-Add mutton pieces,chilli powder,salt and fry it.
5-Add 1.5 litre hot water and cook until mutton become tender.
6-Add rice in this water and cook until rice is half done.
7-Mix carrot ,raisin jaiphal jayatri powder.
8-Cover and cook on slow flame till rice is fully cooked.
9-Granish it with fresh corinander and mint leaves

Wednesday, December 9, 2009

HARA CHICKEN

INGREDIENTS

1-500 grams chicken,
2- ½ cup tightly packed coriander and mint leaves
3- 1 celery stick
4- 2 green chillies
5-1 teaspoon ginger garlic paste
6-½ teaspoon cumin powder
7-½ teaspoon garam masala(hot spice mix),
8- 2 teaspoons lemon juice
9- 1 tablespoon oil and salt to taste.
10-1 onion


HOW TO PREPARE: -
1- Finely chop the onion and set it aside.
2- Take a blender and put in the coriander, mint, celery, green chillies, onion and lemon juice and make a fine paste.
3-Now take a frying pan and pour the oil and bring to heat. When the oil is very hot add the paste and sauté till it becomes light green in colour.
4-Then add the ginger garlic paste, cumin powder, garam masala and sauté till the raw smell leaves. Add the chicken pieces and add salt to taste.
5-Mix it up well, cover, simmer and cook for 30 minutes or till the chicken is done.
6-Garnish with fresh cream in the centre and coriander leaves and serve.

Tuesday, November 24, 2009

COCONUT RICE

INGREDIENTS

1-1 cup rice
2-1/2 coconut
3-few curry leaves
4-1/2 teaspoon mustard seeds
5-2 cardamoms
6-2 cloves
7-1/2 inch cinnamon stick
8-1 large onion
9-2 garlic flakes
10-3 green chillies
11-2 teaspoons ghee
12-2 tablespoons oil and salt to taste.



METHOD

1- Grate the coconut pieces and put it in a mixer with half a cup of water.

2- Whip it twice. Now take a big strainer and strain the coconut milk. Squeeze the coconut pulp in the strainer for thicker milk.

3- You will get half a cup of thick coconut milk, keep it aside. Finely chop the onions and green chillies and keep it aside.

4- Now take a frying pan and pour the ghee and bring to heat. Once its hot add the cloves, cardamoms and cinnamon.

5-Let it crackle and then put the garlic and green chillies, sauté till it turns golden brown.

6- Now add the left over coconut pulp and stir well till it becomes a nice paste.

7-Take another pan and pour the oil and bring to heat. When the oil is well heated up add the mustard and curry leaves and let it crackle.

8- Follow it with the onions and sauté till the onions become soft. Add the coconut pulp and spices mix and the coconut milk and stir well.

9-Now add 1/2 cup water and bring to boil. When it begins to boil add the rice and salt to taste. Mix well and cook till the rice gets done.

10-Garnish with roasted peanuts and coriander and serve.

Monday, November 23, 2009

PALAK PANEER

INGREDIENTS

1-500 gms Paneer (look below for recipe to make your own Paneer)
2-2 medium-sized bunches of fresh spinach
3-1/2 bunch fresh fenugreek leaves
4-4 tbsps vegetable/ canola/ sunflower cooking oil
5-1 large onion chopped fine
6-1 large tomato diced
7-2 tsps garlic paste
8-1 tsp ginger paste
9-2 tsps coriander powder
10-1 tsp cumin powder
11-1/2 tsp turmeric powder
12-1 tsp garam masala powder
13-Salt to taste
14-1 tbsp of butter to garnish

METHOD

1-Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
2-Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
3-Add the ginger and garlic pastes and fry for a minute.
4-Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
5-Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
6-Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
7-Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).

Wednesday, November 11, 2009

HOT DOGS

INGREDIENTS

1-2 poppy seed buns , steamed
2-2 pre-cooked beef hot dogs
3-2 tbsp sweet pickled relish
4-1 bottle of American mustard
5-2 pickled cucumbers , sliced
6-½ an onion , finely chopped
7-4 hot peppers
8-1 tbsp salt
9-1tomato , cut into wedges
10-4 tbsp vegetable oil

METHOD

1-Warm the hot dogs .Place the frying pan on a medium heat. Allow the pan to warm through, before adding some oil. Now add the sausages to warm up a little. Turn them over a couple of times with your tongs to warm through evenly. Remove and set aside on a tray.


2-Make the hot dog Fully open one bun and place a hot dog inside. Then, put half of the sliced tomato on one side of the sausage. Put half of the pickles on the other side. Now squirt mustard on top of the dog. Add half of the relish on top of the mustard, the chopped onions and the peppers. Finally, top it all with salt. Repeat exactly the same with the second bun and the remaining ingredients.

Tuesday, November 10, 2009

kadhaai murgh

Ingredients

1-Onion 4 medium,thinly sliced.
2-Tomato 2 large,roughly chopped
3-salt
4-chilli powder-1tsp
5-Turmeric-1/4 tsp
6-cilantro-a bunch
7-yoghurt-1/2 cup
8-garam masala-2 tsp
9-ginger garlic paste-2 tbsp
10-oil-for deep frying onions
11-chicken-1 whole
12-green chillies-4-5



Method:

1-Heat oil in kadhaai,deep fry the sliced onions until golden brown colour,take out the onions from kadhaai and drain oil on a paper towel.
2-In a blender,put fried onions,tomatoes,green chillies,cilantro,yoghurt ,blend it until a paste is formed.
3-Heat oil in a large saucepan or large kadhaai, when it is warm,pt the ginger garlic paste and fry for sometime,then add the blended paste,fry for sometime ,then add red chilli powder,trmeric,salt and garam masala,mix and bhoonofy really well until the oil separates from the gravy.
4-drop in the chicken peices into the gravy and add about half a cup of water,mix well and cover the vessel with a lid,and lower the flame,and let chicken cook on low flame for about half an hour or ntill the chicken is tender.turn off the flame,and let it stand for about 15 mins before serving, serve warm with tandoor ki roti.

Tuesday, November 3, 2009

DUM KA KEEMA

Ingredients:-

1-Minced Meat 500 gms

For Marinade:-

2-Onion thinly chopped 2
3-Ginger garlic paste 2 TBsp
4-Ripe Papaya ground 1/2 Big
5-Kachri Powder 3 tsp
6-Salt to taste
7-Red Chillies powder 1 1/2 tsp
8-Turmeric powder 1/4 tsp
9-Curd 1 Pao

For Baghar:-

10-Oil 1/2 Cup
11-Onion thinly sliced 1

To Garnish:-

12-Green Chillies chopped 2-3
13-Coriander leaves 1/2 bunch


Method:-

1-Mix onion, ginger garlic paste, ripen papaya, kachri powder, salt, red Chillies powder, Turmeric powder in minced meat & put it in the refrigerator for marination for over night.

2-Burn coal on fire very well.

3-In a pan put the marinated meat mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.

8-After that remove coal & cook on low heat until meat is tender. In needed put some water to cook.

9-When minced is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.

10-Pour this baghar on minced meat & mix it. Take out in a dish.

11-Garnish with coriander leaves & green chillies.

12-Serve with hot nan, onion rings & lemon.

Tuesday, October 27, 2009

BREAD PUDDING

INGREDIENTS

1-2 cups whole milk (or 2 cups half & half)
2-1/4 cup butter
3-2/3 cup brown sugar (light or dark, depending on taste preference)
4-3 eggs
5-2 teaspoons cinnamon
6-1/4 teaspoon ground nutmeg
7-1 teaspoon vanilla
8-3 cups bread, torn into small pieces (french bread works best)
9-1/2 cup raisins (optional)



1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 250 degrees F for 30 to 35 minutes or until set. Serve warm.

Thursday, October 22, 2009

FISH AND POTATO PIE

INGREDIENTS
1-600g fish fillets
2-300ml skimmed milk
3-4 spring onion ,finely chopped
4-40 g grated cheddar cheese
5-1 kg potatoes, boiled
6-salt and freshly ground pepper

METHOD
1- In a pan, bring milk to a simmer and place fish in the milk.Cook fish till it begins to flake, about 6-8 minutes, discard the bones.Remove fish with a slotted spoon and keep aside.

2-Add spring onion to milk,cook for 1 minute.Mash potatoes with the cream, add milk and fish to the potatoes, season it with salt and good amount of pepper.

3-Take a dish gently spoon mixture into the dish, sprinkle the top with cheese and place under
a grill to brown the top, about 10-15 minutes.

Monday, October 19, 2009

ACHARI BRINJAL

INGREDIENTS

1-Brinjal 1 kg
2-Ginger 1tsp thinly sliced
3-Cumin 2tsp
4-Red chillies 1tsp
5-Sugar 1 tsp
6-Salt 1 tsp
7-Vinegar 3/4 cup
8-Green chillies 10
9-Achar masala 1 packet
10-Coriander and mint leaves

METHOD
1-Cut brinjal into 4 pieces and make cuts on them with a knife then soak them in salty water.

2-In a pan heat oil and fry ginger in it.Add to this achari masala and fry again until good odour
comes out.Now add in this green chillies, brinjal pieces ,salt, sugar vinegar.

3-Mix well. Lower the heat, cover the pan and cook until brinjal is soften. Stir-fry the gravy until
oil floats on top, simmer.Garnish it with mint and coriander leaves.

4- Serve it with nan.


Sunday, October 18, 2009

WHAT IS A BLOOD PRESSURE?

1-The condition is also known as hypertension and means that the pressure of the blood
with in the arteries is constantly higher than normal which places strain on your heart and circulation.Millions have high blood pressure and are unaware of the problem, because usually
there are no specific symptoms.

2-The condition is certainly a lot more common in older people, or those with a family history
disease.

3-High blood pressure leads to premature ageing as a reduced flow of blood through narrowed arteries means a reduced flow of oxygen to your cell.

WHAT TO AVOID

1-Salt
The most effective way thing you can do to lower high blood pressure is to lower your intake of salt.

2-smoking
Like caffeine ,smoking narrows the arteries and should be avoided, especially if you currently have high blood pressure.

3-sugar
Cut down on your sweets because sugar just get converted to fat if you dont burn it off and being over weight is one of the leading causes of hyper tension.

4-saturated fat
Found in cakes, biscuits, chocolate , cheese ,cream, and pastry. These raise cholesterol level and place extra strain your blood pressure by furring up the arteries.

5- stimulants
Research shows that blood pressure can drop by as much as 20 points when caffeine is removed from the diet.Caffeine causes arteries to restrict, so places extra strain on your system.

Wednesday, October 14, 2009

CHICKEN LAKSA

INGREDIENTS

1-1 tsp oil
2-400g chicken breast,cubed
3-garlic cloves crushed
4-2tsp Thai red or green curry paste
5-300 ml chicken stock
6-100g or rice noodles, broken up in pieces
7-1 tsp sugar
8-juice of two lemon
9-2 tbs low fat coconut milk
10-20 g roasted peanuts
11-chopped coriander for garnishing

METHOD
1-Heat oil in apan and stir the garlic for 30 seconds add the curry paste and fry another
30 seconds.
2-Add chicken and stir in the soya sauce to coat chicken.Pour in the stock ,sugar and noodles.
Add zest and lemon juice , reduce heat and simmer for 10 minute.
3-Stir in the coconut milk,cook for 2 minutes,garnish with coriander and peanuts if you like.

Monday, October 12, 2009

THAI CHICKEN

INGREDIENTS
1- 1 tbsp oil
2-300 g chicken breast ,diced
3-2tbsp thai green curry paste
4-250 chicken stock
5-6tbsp low fat cocnut milk
6-baby corn , halved lengthways
7-1 capsicum
8-110 spinach ,chopped
9-3 tbsp chopped coriander

METHOD
1- Heat oil in a pan and fry chicken till golden.Add curry paste and stir for 1 minute, then add stock and cocnut milk.

2-Bring to a boil , then reduce heat, cover and simmer chicken for 6 minutes.Add spinach and cook for another 2 minutes.

3-Serve garnished with coriander.

4- Serve it with white rice.

THE GOLDEN RULES TO LIVE YOUR LIFE

1-Eat three meals a day, at regular hours.

2-After 30, start substituting your high carbohydrates calories with salads /proteins.

3-Keep your meals high in nutrition low in calories (e.g sugar, desert, juices).

4-Keep simple carbon hydrates (e.g sugar, dessert, juices) to a minumun in your diet.

5-Water is the essence of life. Your kidney , liver and skin form a major part of our cleaning organs.If you want to acquire a healthy glowing skin 6-8 glasses of water must be taken every day.

6-Avoid soda and beverage with meals.

7-Eat slowly.Chew your food thoroughly , take some time over it.

8-Plan healthy meals.


Sunday, October 11, 2009

KOLHAPUR CHICKEN

Ingredients

1 kg chicken
2/3 cup curd
1 tsp turmeric powder
2 tsp red chilli
1 tsp garlic paste
salt to taste
1 tsp lime juice
2 tsp corn or peanut oil
1 bay leaf
2 pieces cinnamon
6 pieces cloves
1/2 tsp crushed black pepper 2 medium onions
2 tsp grated coconut
1 large cut tomato
2 tsp oil
1 tsp coriander leaves


Method:

1-Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready.

2-Add the cut chicken pieces to the marinade and leave aside for half an hour. Heat oil in pan.

3-Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent. Add grated coconut. Saute till coconut color changes. Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.

4-The Kolhapur masala is ready.

5-Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.

6--Add paste and simmer on low flame for 5 minutes.

7-Kolhapur chicken is ready. Garnish with coriander leaves. Serve hot with rice.

Saturday, October 10, 2009

MADRASI BEEF CURRY

INGREDIENTS

1- 1 kg Beef
2- 1/4 cup cumin seeds( grounded)
3- 6 tsp white cumin seeds
4- 1 tsp rye
5- 1/2 tsp(crushed) rye
6- 1 tsp red chilli powder
7- 1 cup beef stock
8- 1 tsp turmeric
9- salt as per taste
10- garlic (chopped)
11- 2 tsp ginger paste
12- 2-3 tbsp white vinegar
13- 1/4 cup tomato
14- onion 1
15- 2tbs coriander and mint leaves



METHOD
1- Cut beef in 2 inch cubes.

2-In a bowl mix coriander, cumin, black cumin, rye black pepper, red chilli,
turmeric,garlic, ginger and vinegar, mix all well and make a paste.

3-Heat oil in a sauce pan, fry onion till light brown.

4-Add masala paste, fry then add beef and cook until mix well with spices.

5-Then add tomato paste and beef stock, reduce the heat and cook till beef is done.

6-Sprinkle mint and coriander leaves and serve .

Friday, October 9, 2009

ORANGE CREAM CARAMEL

INGREDIENTS
1-200 g sugar
2-600 ml orange juice
3-4 eggs , beaten
4-4 tbsp water

METHOD
1-Heat half the sugar in water, on a low flame, till sugar dissolves, then raise the heat to caramelise the sugar till it turn brown.

2-Pour sugar into 8 small moulds or ramekins , swirl to cover base then place on a roasting tin.

3-Beat together the orange juice, eggs and remaining sugar, then carefully pour into the moulds
bake it for 20 minutes or until sets.

4- cover and chill for several hours then serve.

Thursday, October 8, 2009

HOME REMEDIES HOW TO KEEP A CUT AVOCADO GREEN FOR SEVERAL HOUR

The cut surface of an avocado, a low acid fruit, will turn brown when exposed to air because of oxidation.Squeezing a little lemon juice over the cut halves or slices, then placing in an air tight plastic container or wrapping tightly will slow the browing up to one day.Acidulated water- a blend of 1 quart cold water with 1 tbsp lemon juice or white vinegar- will help slow browing on the cut surface of other low acid fruits and vegetables such as peaches,pears,artichokes and parsnips.

CHERRY RING

INGREDIENTS

1 -Butter 6 oz
2-Cherries (cut into half) 3 oz
3-Sugar 6 oz
4-Eggs 4
5- Maida 8 oz
6-Baking powder 1 tsp
7-Vanilla powder 1 tsp
8-Coconut (powder) 3 oz

FOR DECORATION

Icing sugar 4 oz
Warm water 1 tsp

METHOD

1-Mix butter with sugar then add eggs to thi s and mix well.
2-Add baking powder in maida and sift it well.
3-Now add in this powder mixture ,coconut , cherries and mix well.
4-Pre heat oven at 180 0c and bake it for 40 minutes.
5- After baking cool it out and take it out in the dish.
6-In a warm water add sugar , dissolve it completely then pour it on the cake.
7-Fry coconut on the non sticking pan and sprinkle it on the cake .
8- Decorate it with cherries on the top and serve.





Tuesday, October 6, 2009

HOME REMEDIES FOR DULL HAIR

Dull hair can be taken care of by applying a mixture of an egg yolk, a whole banana anda two table spoon of yogurt.Apply this mixture in the hair for about half an hour.Shampoo and rinse your hair with lukewarm water.Also after applying oil you can put natural hennain your hair and then shampoo.This will give brightens in your hair and henna is a goodconditioner.

Monday, October 5, 2009

CHEESE BALLS

INGREDIENTS

1- cheddar cheese 2 cup
2- green chilies 4 to 5
3- bread slices 4 cup
4- oil for frying
5- salt as per taste
6- black pepper 1 tbs
7- 1 egg
8- bread crumbs one cup
9-fresh coriander and mint leaves 2 tbs

METHOD

1- Take Grated cheese in a bowl then take bread slices soak them in the water drain all the water.

2-Mix cheese and bread slices add, salt ,green chilies, coriander and mint leaves ,black pepper and make small balls .

3- Dip the ball in the egg batter then roll it in the bread crumbs and deep fry it in the oil.

4-Serve hot with ketcup.

HOME REMEDIES FOR AGE SPOT , FRECKLES

If you want to lighten your skin, freckles and age spot. Mix equal part of milk and lemon juice. Apply it to your skin massage gently and leave it for 20 minutes till it dries.Rinse it with tap water and dry it with tissue paper.

Sunday, October 4, 2009

HOME REMEDIES FOR HAIR

TYPES OF HAIR

NORMAL HAIR

N0rmal hair is neither excessively dry or oily. It can be shampooed as required.
Always oil your hair 20 -30 mins before shampooing it.

DRY HAIR

To treat dry hair, gently heat olive, almond or coconut oil over a pan of boiling
water.Massage it well in your scalp.Wrap your head with a damp towel for about
15 minutes.Wash out the oil with shampoo and rinse your hair well with water.


GREASY HAIR

GREASY hair can be taken care of by adding a beaten egg and a pinch off
bicarbonate soda in half a litre of water.Paste this mixture over the hair and
gently massage well into the sclap. A fter 10 minutes , shampoo and rinse.

MAGHAZ DOPAYAZA

INGREDIENTS

1-Brain (mutton)
2-Onion 4
3-Salt as per taste
4-Garlic paste 1 tsp
5-Turmeric 1/2 tsp
6-Gram masala 1 tsp
7-Black pepper
8-green chillies 3 to 4
9-coriander and mint leaves 2 Tsp
10-cloves few

METHOD
1-Boil brain in water with salt and a few cloves, remove from water and clean properly.

2-Heat oil in the pan ,fry onion ,add garlic, fry and addd all spices and after that add brain.

3-Reduce heat and cook.When brain is done garnish with green chili , mint and coriander leaves.





Thursday, October 1, 2009

DALCHA

INGREDIENTS

1-Whole red chillies
2-cumin seeds 2 tsp
3-dhaina whole 2 tsp
4- moong ke dal 1/2 cup
5-masur ke dal 1/2 cup
6-chanay ke dal 1/2 cup
7-ginger garlic paste 2 tsp
8-cuury pata few
9-salt 1 tsp
10-onion 1
11-haldi 1/2 tsp
12-chili powder 2 tsp
13- lauki 1/2 kg
14- imli juice 1/2 cup

METHOD

1-Boil all dals together with 1/2 tsp of haldi, cool and blend.

2-Heat oil, add curry leaves and fry onions till light golden.

3-Add in ginger/garlic paste with all ground masala and lauki with one cup ofwater, cover and let it cook till lauki tenders.

4-Then add in blended dals, imly juice , green chillies and let it cook for 10 minutes.

5 remove and sprinkle all spice serve it with rice.






PIMPLES

HOME REMEDIES FOR PIMPLES

Pimple is a red ,raised skin blemish that usually contain pus. Bacteria present on our

skin infects the area.It gives a reddish co lour.If acne or pimples get infected , they can

lead to scarring.Try to keep your face clean all the time.Pimples are caused by the acne

bacillus ,a germ that thrives in the accumlated oil, causing and pus.


REMEDY

1-Make a paste of sandal wood with rose water. Apply on the affected area for 20 minutes,

wash off with the lukewarm water.

2-Apply a paste of ground orange peel with fuller,s earth.Leave it for 20 minutes and wash

off with lukewarm water.

3-Apply a paste of neem leaves with turmeric powder and leave it for 15 -20 minutes and

then wash with water.

Wednesday, September 30, 2009

KABAB PIE

INGREDIENTS

FOR DOUGH
1-flour 2 and half cup
2-butter 4 oz
3-salt 1/2 tsp
4-sugar 1/2 tsp
5-baking powder 1 and half tsp
6-egg 1
(mix it and make a dough and let it for 1/2 hour then make 2 dough equally)

FOR STUFFING
1- beef/mutton (mince) 1/2 kg
2-eggs 2
3-onion 1
4-green chillies 6 to 7
5-gram masala 1 tsp
6- red chilli(powder) 1 and half tsp
7- salt as per taste
8-oil 1/4 cup

METHOD
1- Heat the oil add mutton onion, and all masla till water dies.
2- Add egg mix it well now make two dough roll like roti on a greased baking pan,put one roll roti spread mince then cover with other roll roti.
3-Brush with egg and seal the edges ,bake for 25 minutes on 180 C and serve HOT

HERBS (AMLA)

ADVANTAGES OF TAKING AMLA

DIABETES

Amla with its high in vitamin c content is considered valuable in diabetes.A spoonfull
of its juice ,mixed with a cup of fresh bitter gourd juice,taken daily for two months will
stimulate the islets of lengerhans i.e the isolated group of cells that the secrete harmone insulin.
It thus reduces the blood sugar in diabetes. Diet restrictions should be strictly observed while taking this medicine.It will also prevent eye complications in diabetes.



Tuesday, September 29, 2009

NATURAL ULCER THERAPY

Cabbage is one of the oldest folk remedies for ulcer. Reseraches believe

that it is possible that cabbage juice helps ulcer patients heel faster. The

reason is that the cabbage contains gultamine, and amino acids increase

blood flow to the stomach and helps strengthen its protective lining.

FINGER FISH

INGREDIENTS

1- fish finger 1/2 kg
2-lemon juice 3 tbs
3-red chilli powder 1 tbs
4-chat masala 1 tsp
5-vinegar 1 tsp
6-ginger garlic paste 1 tbs
7- ajwain(crushed) 1tsp
8- salt as per taste
9-oil for frying
10-turmeric powder 1/2 tsp
11- black cardamom powder 1 tsp
12- eggs 1
13-bread crumbs 1/2 cup


METHOD
1-Marinate the fish with salt, lemon juice,turmeric powder for 1/2 hour then
add all masala and again let it marinate for 1/2 hour.

2-Heat the oil in the pan.Dip the marinated fish in the egg batter then roll it
in the brread crumbs and fry it till brown.

3- Serve it with ketcup or chatni