Why you should clap 1,500 times a day.

Clapping is a simple striking of hands but it is much more than you think. Normally people clap to appreciate others for their good works & achievements or in mood of joy. People also clap while singing & listening songs, bhajans, & prayers at holy places.

People clapping

Benefits of Clapping

  • Clapping activates the receptors in the Palms & cause activation of the large area of the brain which leads the improvement in Health.
  • There are 39 different Acupressure points for almost all Organs on our Palm which are activated by Clapping & this action improves your Health slowly but effectively.
  • Daily 10-20 minutes of Clapping in the morning keeps you Fit & Active.
  • Clapping is an effective medicine for the person suffering from Digestive Disorder.
  • Best cure for Back pain, Neck Pain, & Joint Pain.
  • Gout is a common problem with Old age people & can be easily cured by Clapping.
  • Helpful for patients with Low Blood Pressure. As it helps nerves to work better.
  • If someone is suffering from Any Heart & Lung related diseases then Clapping plays an important role in curing these diseases also.
  • Clapping removes the obstacles from the Main & Collteral Channels & keep you Fit & Healthy. As it improves Blood Circulation
  • Clapping increases the Immunity of the person which provides the strength to the Human Body to fight against Diseases by strengthening White Blood Cells.
  • Clapping 1,500 times a day will keep you fit. Clapping hands can help train children motor skills so that they can produce neat handwriting, write better & reduce spelling error.
Clap your hands until you get feel warmth & may be even sweat on both your hands. In order to get good results. Before clapping one should apply Coconut oil/ Mustard oil on the palms so that it gets absorbed by the body. Wear socks to check leakage of energy waves generated in the body. Strike both hands against each other, right to left, keeping them straight facing each other & the arm a little loose. Fingertips & the palm of each hand should strike each other.

Initially clap 200-300 times the first day & increase the speed from 50-100 claps a minute & duration to about 20 minutes. A healthy person, who wants to keep fit, should clap 1,500 times a day.

Types of Rice and How to Cook Them

Rice is a grain! And it comes in many different kinds. Here are just a few:
  • Long-grain white rice—all-purpose rice; cooks up fluffy and white.
  • Short-grain white rice—stickier than long grain; good with Asian foods.
  • Converted rice—long-grain rice that is steamed before milling, so it does not stick together when cooked (for example, Uncle Ben’s).
  • Brown rice—has more vitamins, fiber, and flavor than white rice; goes well with beans.
  • Basmati rice—rice from India with a nutty flavor; more expensive than white rice.
  • Arborio rice—another expensive rice that is Italian; very good for making rice pudding.

Hint:  You really do not need to use instant rice. It is expensive and the real thing tastes a lot better.


Cooking White Rice
You will need:
  • 2 cups   Water
  • 1 cup     Long- or short-grain white rice

Method
  • Pour water into a saucepan that has a lid that fits.  Bring the water to a boil over high heat.
  • Add the rice to the boiling water, stir and lower the heat to a low simmer.
  • Put the lid on the saucepan, and let it cook on low heat for 20 minutes. Do NOT lift the lid while cooking!
  • When the 20 minutes are up, lift the lid and look at the rice. There should be no water left in the pot, and the top of the rice should look as if there are holes in it. Do not stir the rice, but taste a grain of rice to see if it has cooked. If not, replace the lid, without stirring, and let it cook for another 5 minutes, then taste it again.
  • When it has cooked to your taste, remove the pan from the heat, and use a fork to fluff the rice in the saucepan. Serve with your favorite food.
  • Makes 4-6 servings.


Cooking Brown Rice
You will need:
  • 3 cups Water
  • 1 cup Brown rice

Method
  • Pour the water into a saucepan that has a lid that fits.
  • Bring the water to a boil over high heat.
  • Add the rice to the boiling water, stir, and lower the heat to a low simmer.
  • Put the lid on the saucepan, and let the rice cook for 30 to 45 minutes.
  • Check the rice after 30 minutes, but do not stir. Taste a grain of rice to see if it is cooked. If it has not cooked enough, replace the lid without stirring, and let it cook for another 5 minutes, then taste again.
  • When the rice has cooked to your taste, remove the pan from the heat. Use a fork to fluff the rice and serve.
  • Makes 4-6 servings (1 cup uncooked brown rice makes 4 cups cooked rice).


Hint:  Store brown rice in the refrigerator or freezer, because it can spoil easily and quickly. When shopping, look for brown rice on the shelves with the white rice.

How to Cut Up a Whole Chicken

How to Cut Up a Whole Chicken
www.finecooking.com

Lay the bird on the cutting board, belly side up, and move the legs around so you see how it is put together.
Find a very sharp knife and start by cutting the chicken down the middle (through the bone) from the tail end to the neck end.
Next open the chicken like a book and cut along the side of the backbone from one end to the other. Now you have two halves of the chicken on your cutting board.
Cut off the drumstick—find the place where it connects to the body and cut it with the pointed end of your knife.
You can take the wing off the same way.
The last thing to cut is the breast off the thigh. Cut the two sections apart along the thigh joint, and with an extra little whack, cut the backbone in half.
Do the same thing to the other half of the chicken and you should now have two drumsticks, two wings, two breasts, and two thighs.
Rinse the pieces off with cold tap water and either cook them or store them in the freezer.


Note: If you are going to freeze the pieces, wrap them in clear plastic wrap and then again in foil, or a freezer bag, and write the name of the item and date on the outside.

Cream and health

Cream is the lighter-weight portion of milk, which still contains all the main constituents of milk but in different proportions. The fat content of cream is higher than that of milk, and the water content and other constituents are lower. Cream is separated from the milk and heat treated. Cream is that part of cows’ milk rich in fat that has been separated from the milk.
Tablespoon cream

A 2-tablespoon serving of cream contains between 100 and 110 calories and 11 grams of fat, of which 7 grams are saturated. That's about 35 percent of your daily saturated fat limit, if you follow a 2,000-calorie diet. Limiting your intake of saturated fat to 7 percent or less of your daily calories can help lower your cholesterol, which can cut your risk of heart disease, notes the Harvard School of Public Health. You'll get a gram or less of protein in a serving of cream

Types of cream and their fat content

DESCRIPTION
MINIMUM BUTTERFAT CONTENT PERCENT BY WEIGHT
Clotted cream
55
Double cream
48
Whipping cream
35
Sterilized cream
23
Cream or single cream
18
Sterilized half cream
12
Half cream
12


Other creams available include:

  • Extra thick double cream (48 per cent) homogenized and pasteurized - will not whip.
  • Spooning cream or extra thick textured cream (30 per cent).
  • Frozen cream (single, whipping or double).
  • Aerosol cream - heat treated by UHT method to give a whipped cream
  • Source cream (18 per cent) cream soured by addition of a ‘starter’
  • Crème fraiche - is a similar product with a higher fat content.

Whipping of cream

For cream to be whipped it must have fat content of 38-42 per cent. If the fat content is too low there will not be enough fat to enclose the air bubbles and form the form. Conversely, if the fat content is too high, the fat globules come into contact too easily, move against each other and form butter granules before the air can be incorporated to form the form.

The addition of stabilizers to cream prevents seepage (particularly important when cream is used in flour confectionery). Cream substitutes are, in the main, based on vegetable fats or oils, which are emulsified in water with other permitted substances.

Health storage of cream

  • Fresh cream should be kept in the container in which it is delivered.
  • Fresh cream must be stored in the refrigeration until required.
  • Cream should be kept covered as it easily absorbs smells from other foods, such as onions and fish.
  • Fresh cream should be ordered daily.
  • Tinned cream should be stored in cool, dry, ventilated rooms.
  • Frozen cream should be thawed only as required and not refrozen.
  • Artificial cream should be kept in the refrigerator.

Vitamins and Minerals

Cream isn't an impressive source of many vitamins and minerals, but you do get 2 percent of your daily calcium needs in a 2-tablespoon serving of it. Calcium is necessary for strong bones and teeth and also plays a role in the health of your heart and muscles, too. Depending on what brand of cream you eat, you'll also get between 8 percent and 15 percent of your daily vitamin A needs.

Health Benefits

Though cream won't do much to increase your overall health or ward off illness, it is low in carbohydrates, which can be appealing if you're watching your carb intake. A 2-tablespoon serving of cream has just 1 gram of carbs or less. Some brands of cream contain probiotics, which are bacteria that live in your gut and help keep you healthy. Look for cream that has the words "live and active cultures" on the label, which means it contains these beneficial probiotics, recommends Alex Lewin in his book "Real Food Fermentation."

Cream has a high fat content. It is therefore advisable to consume cream in moderation as part of a healthy, balanced diet.

Tran’s fatty acids

Like all dairy products cream contains naturally occurring Trans fatty acids.

Trans fatty acids occur naturally in small amounts in ruminant meats, milk and milk products. They can also be found in many industrially produced products such as margarine, and other manufactured foods containing hydrogenated fat such as bakery products, snacks and fried foods. Trans fatty acids found in industrially produced products have been shown to have a negative effect on risk factors for CVD. However naturally occurring trans fatty acids found in dairy products do not have the same effect and there is no evidence to suggest that natural trans fatty acids are associated with an increased risk of cardiovascular disease. In fact, one natural trans fatty acid; conjugated linoleic acid (CLA), a component of milk and dairy foods, has been suggested to offer a number of potential health benefits.

Ruminant meats and milk fats, and products derived from them provide almost half of the trans fatty acids in the average diet. The latest national survey in adults aged 19 to 64 years of age, showed that milk and milk products account for 22% of trans fatty acids in the typical diet with the main contributor within this food group being cheese. However the average intake of trans fatty acids is less than 2g per day for all age groups, representing 0.8% of food energy, which falls below the maximum recommended intake of 2% of our total food energy by the Department of Health and therefore is not a cause for concern.
Milk and its health benefits

Milk and its health benefits

Milk is a white nutritious liquid produced by female mammals for feeding their young. The milk most used in this world is that obtained from cows. Goats’ milk and ewes’ milk can also be used.
A glass of milk

Food Value of Milk

Milk can make valuable contributions to our daily eating pattern and can help to meet out nutritional needs as part of a balanced, varied diet. Milk is one of the most nutritionally complete foods available, containing a wide range of nutrients, which are essential for the proper functioning of the body. In particular, milk is a good source of protein, calcium and B group vitamins, and whole milk is a good source of vitamin A.

Healthy Storage of Milk

Milk is a perishable product and therefore must be stored with care. It will keep for four to five days in refrigerator conditions. Milk can easily be contaminated and therefore stringent precautions are taken to ensure a safe and good-quality product for the consumer.
  • Fresh milk should be kept in the container in which it is delivered.
  • Milk must be stored in the refrigerator (four to five days).
  • Milk should be kept covered as it easily absorbs smells from other foods, such as onions and fish.
  • Fresh milk should be ordered daily.
  • Tinned milk should be stored in a cool, dry, ventilated rooms.
  • Dried milk is packaged in airtight tins and should be kept in a dry store.
  • Sterilized milk will keep for two to three months if unopened, but once opened must be treated in the same way as pasteurized milk.
  • UHT (ultra-heat-treated) milk, always check the date stamp, which expires six months after processing, and make sure to rotate stocks. Once opened it must be refrigerated and will keep for four to five days.

Milk heat treatment and types of milk

Milk is heat in one of several ways to kill any harmful bacteria that may be present. Approximately 99 per cent of milk sold in the world is heat treated.
  • Pasteurized milk - the milk is heated to a temperature of at least 71.7°C (161°F) for 15 seconds and then cooled quickly to less than 10°C (50°F).
  • UHT (ultra-heat-treated) milk - milk is homogenized (see below) and then heated to a temperature of at least 135°C for 1 second, the milk is then packed under sterile conditions.
  • Sterilized milk - milk is pre-heated to 50°C, separated and standardized to produce whole, semi-skimmed or skimmed milk. Filled bottles are then passed through a steam pressure chamber at temperatures of between 110°C and 130°C for 10-30 minutes, and then cooled in a cold water tank.
  • Homogenized milk - milk is forced through a fine aperture that breaks up the fat globules to an even size so that they stay evenly distributed throughout the milk and therefore do not form a cream line.
  • Whole milk (blue cap) - comes as pasteurized or pasteurized homogenized, and has a fat content of an average 3.9 per cent.
  • Semi-skimmed milk (green cap) - comes as pasteurized and has a fat content of between 1.5 and 1.8 per cent.
  • Skimmed milk (red cap) - comes as pasteurized and UHT, and contains just 0.1 per cent fat.
  • Channel Islands milk - milk that comes from the Jersey and Guernsey breeds of cow, and has a particularly rich and creamy taste and distinct cream line; it contains, on average, 5.1 per cent fat.
  • Evaporated milk - a concentrated sterilized product with a final concentration about twice that of the original milk.
  • Condensed milk - concentrated in the same way as evaporated milk but with the addition of sugar; this product is not sterilized but is preserved by the high concentration of sugar it contains.
  • Dried milk powder - milk produced by the evaporation of water from the milk by heat, or other means, to produce solids containing 5 per cent or less moisture; available as a whole or skimmed product; dried milk is skimmed milk powder to which vegetable fat has been added.
  • Soya milk - can be offered as an alternative to vegans and people with intolerance to cows’ milk.
  • Goats’ milk - nutritionally similar to cows’ milk and can be useful for people with lactose intolerance. Did you know that Goat Milk is superior to Cow Milk? Its benefits include; it’s easier to digest, it has fewer allergenic proteins and causes less inflammation, it’s high in calcium and fatty acids but low in cholesterol, it keeps skin looking good, and it absorbs nutrients and minerals better than cows’ milk.
  • Rice milk - an alternative to dairy milk for vegans and those with an intolerance to lactose. It is heat stable, which makes it a good replacement for cows’ milk in cooking although it tends to have a sweeter taste.
  • Coconut milk - is high in saturated fat but low in calories. It can be served as a drink but is more often used as a marinade and in cooking.

Milk is used in:

  • Soups and sauces.
  • The making of puddings, cakes and sweet dishes.
  • The cooking of fish and vegetables.
  • Hot and cold drinks.

Consumption of milk and dairy products is associated with numerous health benefits. They include;

Bone health - Milk and dairy products are providers of calcium, phosphorous, magnesium and protein which are all essential for healthy bone growth and development. Adequate consumption of milk and dairy from early childhood and throughout life can help to make the bones strong and protect them against diseases like osteoporosis (a debilitating, brittle bone disorder) in later life.
Teeth - The amounts of calcium and phosphorous in milk and dairy products are also beneficial for the development and maintenance of healthy teeth. The most abundant protein in milk is casein and is protective as it forms a thin film on the enamel surface which prevents loss of calcium and phosphate from the enamel when the teeth are exposed to acids in the mouth. Studies have suggested that milk also reduces the effects of cariogenic foods on teeth when consumed together with them in the diet. In fact, dentists recommend that milk is the only safe drink to have between meals (except for water) as it has been shown not to cause tooth decay even in conditions perfect for damaging teeth!
Milk and blood pressure - An increasing number of studies suggest that consuming 3 portions of dairy each day, along with 5 portions of fruit and vegetables as part of a low salt diet can reduce high blood pressure in both adults and children. Although the exact mechanisms involved are not clear, it is thought that the calcium, potassium, magnesium and proteins within milk are all likely to be involved.
Milk and cardiovascular disease - Several studies have linked milk and dairy consumption with a reduced risk for cardiovascular disease. A recent study in Welsh men found that those who drank the most milk had fewer heart attacks than those who had little or no milk in their diets. This connection could be due to many factors in milk, but epidemiological studies have shown that higher intakes of calcium in particular are linked to a reduced risk of cardiovascular disease. More specifically, studies have shown that high calcium intakes may reduce high levels of bad cholesterol in the blood, and increase low levels of good cholesterol both of which are known risk factors for cardiovascular disease. In addition, it is also thought that calcium may bind harmful fats together in the gut and prevent their absorption, which in turn prevents levels in the blood increasing.
Obesity - Contrary to popular belief, research has shown that people who consume milk and dairy foods are likely to be slimmer than those who do not. Studies have also shown that consumption of milk and dairy foods as part of a calorie controlled diet is associated with increased weight loss, particularly form the abdomen. This is particularly beneficial since excess fat around the trunk region of the body is associated with greater risks to health. The precise mechanisms involved are unclear but are likely to involve calcium which is found in milk and dairy foods.
Type 2 diabetes - Studies suggest that regular consumption of low fat dairy products can help to reduce the risk of type 2 diabetes, which has been a longstanding problem in adults, and is becoming increasingly common in children and adolescents. A recent study of more than 37,000 middle aged women found that those with the highest intakes of dairy had a reduced risk of type 2 diabetes. The strongest association was found with low fat dairy products.
Similarly a study of men in 2005 found a reduced risk of type 2 diabetes with increased consumption of low fat dairy, interestingly, every extra portion of dairy consumed was associated with increasingly lower risk.
It is thought that this effect may be due to the combined effects of many beneficial nutrients found within dairy foods including calcium and magnesium, or the fact that dairy foods have a low glycaemic index, which helps to control blood sugar levels.
Cancer - There is considerable evidence to suggest that milk has a protective effect on risk of both colorectal and breast cancer with increased intakes. A recent study of 45,000 Swedish men reported that men who drank 1.5 glasses of milk per day or more, had 35% lower risk of the disease than those who had a low milk intake of less than 2 glasses per week.
Additionally a study of over 40,000 Norwegian women found that those who drank milk as children and continued to do so as adults, had a lower risk of developing breast cancer. Calcium and a naturally occurring fat in dairy products known as Conjugated Linoleic Acid (CLA) have been suggested as protective components in colon cancer.
Hydration - In order to remain adequately hydrated, it is recommended that we consume 6-8 cups of fluid each day. If we become dehydrated, it can result in poor concentration and memory function and leave you feeling irritable and unwell. Milk is an excellent choice of fluid as it not only re-hydrates the body, but provides a host of beneficial nutrients and protects the teeth at the same time! Re-hydration after exercise is particularly important to replace lost fluids, and a recent study in the USA found that chocolate milk helped the body to recover after exhausting exercise!
Referencewww.milk.co.uk

Corn and black bean burritos recipe

These burritos are high in flavor and easy to make.
Recipe type: Main dishes vegetarian
Prep time: 20 minutes
Cook time: 5 minutes
Corn and black bean burritos
What you need;
¼ C scallions (green onions), rinsed and sliced into
¼-inch wide circles, including green tops
¼ C celery, rinsed and finely diced
1¼ C frozen yellow corn
½ ripe avocado, peeled and diced
2 tbsp.  Fresh cilantro, chopped (or substitute 2 tsp. dried coriander)
1 can (15½ oz) black beans, drained and rinsed
¼ C reduced-fat shredded cheddar cheese
¼ C salsa or taco sauce (look for lowest sodium version)
12 (9-inch) whole-wheat tortillas

Method
Preheat oven to 350 °F.
Combine scallions, celery, and corn in a small saucepan.  Add just enough water to cover. 
Cover, bring to a boil, and reduce heat to medium.  Simmer for 5 minutes, until vegetables soften.  Drain vegetables.  Set aside to cool.
Combine avocado, cilantro, and beans in a large mixing bowl.  Add cheese and salsa, and mix.
When corn mixture has cooled slightly, add to avocado mixture.
In a large nonstick pan over medium heat, warm each tortilla for about 15 seconds on each side.  Place each tortilla on a flat surface.  Spoon 1 / 3 cup of the mixture into the center of the tortilla.  Fold the top and bottom of the tortilla over the filling.  Fold in the sides to make a closed packet.
Repeat with the remaining tortillas.
When all tortillas are wrapped, continue heating in the oven 5 minutes, until all are warm and cheese is melted. 
Tip:  Try serving with extra salsa on the side.
Yield: 12 servings serving size:  1 burrito

Each serving provides 

Calories 189
total fat 3 g
saturated fat 0 g
cholesterol 0 mg
sodium 257 mg
Total fiber 3 g
Protein 8 g
Carbohydrates 34 g
Potassium 204 mg

Pasta caprese recipe

Use the ripest tomatoes to create a fresh pasta sauce for this dish.
Recipe type: main dishes pastas
Prep time: 15 minutes
Cook time: 6 minutes
Pasta caprese

What you need:
8 oz. whole-wheat thin spaghetti
1 tbsp. olive oil
4 large tomatoes, rinsed, cored, and cubed
¼ C fresh basil leaves, rinsed, dried, and cut into
1 / 8-inch wide slivers
3 oz. part-skim mozzarella cheese (chunk package), cubed
8 pitted black olives, cut into long slivers

Method
In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
Add spaghetti, and cook according to package directions for the shortest recommended time, about 6 minutes.  (Whole-wheat pasta tends to fall apart if overcooked.)
Reserve 1 cup of the cooking water, and set aside.  Drain spaghetti.
Add the spaghetti back into the pasta pot.  Toss with olive oil and just enough reserved water to coat well.
Add the tomatoes, basil, mozzarella, and olives. Toss gently until well mixed.
Divide pasta evenly among four dinner plates (about 2¼ cups each).  Serve immediately.
Tip: Try serving with a fresh green salad drizzled with light vinaigrette dressing.  
Yield: 4 servings serving size: 2¼ C pasta

Each serving provides: 

calories342
total fat 10 g
saturated fat 3 g
cholesterol 11 mg
Total fiber 9 g
Protein 13 g
carbohydrates 52 g
potassium 416
sodium 233 mg

Edamame stew (green soybeans) recipe

This spicy stew can be frozen for later use. Frozen edamame is available in most grocery stores.
Prep time:  20 minutes
Cook time:  20 minutes
Edamame stew

What you need;
1 bag (16 oz) frozen shelled edamame (green soybeans)*
1 can (35 oz) no-salt-added Italian whole peeled tomatoes with basil, diced into small chunks
2 C zucchini, rinsed, quartered, and sliced
1 C yellow onion, diced
1 Tbsp.  Olive oil
1 Tbsp.  Ground cumin
¼ tsp.  Ground cayenne pepper
 ½ tsp.  Ground allspice (or substitute cinnamon or pumpkin pie spice)
2 Tbsp.  Garlic, minced or pressed (about 5 cloves)
1 C frozen yellow corn
 ¼ tsp. salt
2 tbsp. lemon juice (or 1 large lemon, freshly juiced)
½ tsp. dried oregano

Method
Place frozen edamame in a deep saucepan with just enough water to cover. Bring to a boil over high heat. Reduce heat to medium and cover.  Cook for 5 minutes. Drain.  Set aside.
While soybeans                cook, chop tomatoes, zucchini, and onion.
In a large nonstick sauté pan, cook onion in olive oil over medium heat until soft, about 5 minutes.
Stir in cumin, cayenne pepper, and allspice (or cinnamon/pumpkin pie spice). Cook and stir for about 2 minutes.
Add garlic. Cook and stir for 1 minute.
Stir in the drained edamame, tomatoes,               zucchini, corn, and salt.
Cover. Simmer until zucchini is tender, about 15 minutes.
Stir in lemon juice and oregano.
Serve immediately.
Tip:  Serve over brown rice for a complete meal.
Yield: 4 servings serving size: 2 C stew
Each serving provides 
calories 285
total fat 10 g
saturated fat 1 g
cholesterol 0 mg
sodium 303 mg
Total fiber 14 g
Protein 16 g
Carbohydrates 40 g
Potassium 1,227 mg

SOFT VANILLA COOKIES RECIPE

This very basic cookie is tasty and so easy to whip together when you want something sweet.
VANILLA COOKIES
food.com

Nutrition Info


INGREDIENTS
3/4 cup powdered sugar
1 cup plain flour or maida
2 tbsp. vanilla custard powder (you can use any flavor custard powder u have)
2 tbsp. semolina or rawa
1/2 cup melted warm ghee
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. of cardamom powder

METHOD


VANILLA COOKIES
Mix powdered sugar plain flour semolina custard powder salt baking powder and cardamom powder
Add warm ghee (remember the ghee should not be very hot just warm enough to handle the dough)
Knead the dough well till you get a soft and smooth dough you can also put them in a food processor or at making machine and knead the dough
If the dough is dry add little more warm ghee and make a soft and smooth dough
Make cookies round or desired shaped u can also use a cookie cutter to make them
Bake in a pre-heated oven at 180 degrees for 20 to 25 minutes or till they are golden brown
Note: The oven should be preheated well at 180 degrees for 10 minutes before u put in the cookies for baking.
Also u can use either 4 tbsp. custard powder and skip semolina or simply use only 4 tbsp. semolina and skip custard powder
If u using only custard powder do not use cardamom powder

If you using only semolina then use 4 cardamoms

QUICK TOMATO CARROT SOUP

Creamy vegetable soup flavored with natural sweetness from the carrots.

Nutrition: per serving

  • kcal175
  • fat7g
  • saturates2g
  • carbs24g
  • sugars18g
  • fibre8g
  • protein5g
  • salt1g
QUICK TOMATO CARROT SOUP
INGREDIENTS
4 tomatoes
1 medium carrot
6 to 8 pepper corns (kalimiri)
4 cloves of garlic
1/2 tsp. of sugar
Salt to taste
1 tsp. corn flour or rice flour wheat flour or plain flour or ragi flour u can use any flour for thickening of soup you like or u can use 1 medium potato for thickening if u don’t want to use flours

METHOD
Grind the tomato carrot potato or flour salt sugar peppercorns and garlic to a fine paste (do not add water otherwise the carrots will not grind well all ingredients are raw we will cook it later together)
Strain the soup throw the remnants if any
Add water to the ground paste make it medium consistency
Boil well till it thickens a bit over a medium flame
Serve hot garnish with butter or cream and coriander leaves
U can serve them with fried pieces of bread or toast or just relish it like that
I usually tear small pieces of roti or phulka and add to hot soup and relish it like that so it’s your choice how you like it
So a very healthy dish for all age groups

Note: While grinding add the flours also with all ingredients so that they won’t form lumps in the soup later.

RUSSIAN CHICKEN CUTLET

RUSSIAN CHICKEN CUTLET
INGREDIENTS
250 grams of boneless chicken
3 medium boiled potatoes
(Veggies are optional u can simply make them with chicken and potatoes as well but yes these veggies make the Russian cutlets very tasty and healthy for kids)
1 medium carrot shredded
Quarter of medium cabbage finely shredded
1 medium capsicum finely chopped
1 tsp. full roasted cumin powder
1/2 tsp. pepper powder
1/2 tsp. red chili powder
1 pod garlic
1 inch ginger
2 green chilies
Coriander leaves choppers
Cheese (optional)
2 tbsp. maida
1 egg
Breadcrumbs (you can grind bread slices into fine powder and use them for cutlet)

METHOD
Grind ginger garlic into fine paste
Marinate chicken with ginger garlic and salt for 10 to 15 minutes
Heat a tsp. oil in a pan sautey marinated chicken pieces on high flame till all water from chicken is evaporated cool and coarsely chop or shred them and set aside
Heat a tsp. oil or butter in same pan sautey maida or plain flour for 2 minutes on low flame add shredded cabbage carrots capsicum chopped chilies roasted cumin powder salt pepper powder and red chili powder mix well on high heat for 2 to 3 minutes the mixture should be little dry and not mushy and wet
Add chicken pieces boiled and mashed potato and chopped coriander leaves mix everything well
Once the mixture cools down u can add shredded cheese as well (cheese is optional)
Make flat and round cutlets of 1/4 to inch thickness dip in beaten egg (add salt and beat the eggs well and then dip the cutlets one by one)
After you dip cutlet in egg immediately coat it with bread crumbs please view my recipe pics to get clear picture
Deep fry in a kadhai or shallow fry in a pan till golden brown on both sides over medium heat

Serve with sauce or chutney of your choice or with roti naan or as a starter

WHEAT FLOUR COOKIES RECIPE

WHEAT FLOUR COOKIES
INGREDIENTS
1 cup wheat flour
1/4 cup powdered sugar
1/2 cup melted ghee
3 to 4 cardamoms
1/4 tsp. salt             
1/4 tsp. baking powder
1/4 cup milk
Handful of nuts (i have used black raisins)

METHOD
Grind sugar along with the cardamom seed to fine powder
Mix wheat flour salt baking powder powdered sugar with ghee well
Add milk and chopped nuts and knead well to get a smooth dough
U can also knead the dough in a food processor
Wheat cookies usually break when u try to shape them with hands in that case u can simply roll them and cut with a cookie cutter into desired shapes that ways the cookies will not break while baking (i have shown both the methods in the pic)
Bake in a preheated oven at 180 degrees for 25 to 30 minutes or till dark brown
Make sure u preheat the oven for 10 minutes before u start baking the cookies

VEGETABLE BIRYANI

VEGETABLE BIRYANI
INGREDIENTS
1/2 kg mix veggies of your choice
1/2 kg basmati rice soaked
6 medium onions
3 medium tomatoes
2 pods of garlic
2 inch ginger pieces
3 green chilies
Handful of coriander and mint leaves (dhania pudina)

DRY SPICES
1 tsp. full red chili powder
1 tsp. full jeera powder
1 tbsp. full dhania powder
1 tsp. garam masala powder
1/2 tsp. haldi powder
Salt to taste

GARAM MASALA FOR RICE
2 cloves (long) 2 cardomons (choti elaichi)1 bayleaf(tej patta) 1 inch cinnamon stick (dalchini) 4 peppercorns (kalimiri) 1/2 tsp. cumin seeds(whole jeera) 1/2 star anise (badam phool)

METHOD
Wash and soak rice for 30 minutes
Meanwhile heat oil or ghee in a vessel golden brown sliced onions
Grind tomatoes ginger garlic and green chilies into a fine paste
Once the onions are golden brown add all dry spices (red chilli dhania jeera haldi garam masala powder and salt)sautey few seconds
Add all veggies and the ground tomato paste sautey 2 to 3 minutes on high heat then simmer cover lid and cook on low flame for 15 minutes
Then add chopped coriander mint leaves in the veggies mix well
Boil water along with the whole garam masalas salt and a tsp. of oil
Once water starts boiling add soaked rice and cook till 70 percent done strain and set rice aside
Sprinkle little water on the veggies spread boiled rice over the veggies spread ghee all over rice sprinkle food coloring cover and cook on low flame for 20 minutes

Serve with raita kachumber salads pickles papad.

Peanut brittle recipe

Peanut brittle
INGREDIENTS
1 cup peanuts
1 cup sugar
1 tbsp. butter
1/4 tsp. salt

METHOD
Dry roast peanut till golden brown in color cool completely remove its skin by rubbing vigorously between palms (that ways the skin will also come out and peanut will also break into 2 halves) throw away the skin and set peanuts aside.
Heat butter in a pan add sugar and a tbsp. of water and cook on low heat till sugar starts to melt from all sides keep mixing in between cook till all sugar is dissolved keep the flame low this process will take little time and sugar will also start to brown and caramelize at the same time once all sugar is melted and caramelized (golden brown in color)
Add the roasted peanuts mix well remove from heat and spread the mixture on a greased plate or place a silver foil over the thali and then spread the mixture over it flatten from all sides evenly be quick in doing this as the caramel will harden fast once cool
Let it set for 10 minutes then peel if the silver foil and break the chikki or brittle into pieces and store in air tight containers will last longer.

MARBLE CAKE RECIPE

Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat.

Nutrition: per serving

  • kcal468
  • fat27g
  • saturates16g
  • carbs52g
  • sugars31g
  • fibre1g
  • protein6g
  • salt0.81g
MARBLE CAKE 
INGREDIENTS 
1cup plain flour or maida
1 cup sugar
1 tsp. full baking powder
1/4 tsp salt
2 tbsp. full coco powder
2 eggs
1/2 cup milk
1/2 cup oil or butter or ghee 
1tsp full vanilla essence
nuts of your choice

METHOD 
Grind all the dry ingredients except the coco powder that ways sugar will also get powdered and all ingredients will be mixed properly

Then add all wet ingredients eggs vanilla essence milk and oil and grind for 2 to 3 minutes along with dry ingredients so that all in ingredients are well combined

Remove half of the batter into a bowl and now add the coco powder to the renaining half cake batter in the mixer jar and grind for a minute

Grease cake mould with ghee or butter sprinkle plain flour all over

Pour little vanilla batter into the mould then pour chocolate batter on it then agin pour vanilla batter then the chocolate batter repeat 4 to 5 times

Bake in an preheated oven at 180 degrees for 30 minutes after 30 minutes insert a toothpic or knife in the centre of the cake if it comes out clean cake is done


NOTE 

All ingredients should be at room temperature
The oven should be preheated at 180 degrees for 10 minutes before u start baking the cake

POTATO WAFERS RECIPE

Making home-style potato wafers is fun and easy. Guaranteed they won't last long! Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.
POTATO WAFERS
INGREDIENTS
4 big potatoes
1/2 tsp. salt
Oil for deep frying

METHOD
Peel potatoes and wash thoroughly before u slice them so that all dirt is removed
Slice the potatoes as thin as possible apply salt mix well and set aside for 5 minutes
Soon all the starch and water from potatoes will come out
Take a pile of slices and squeeze between palms to remove as much starch and water possible
Deep fry in a kadhai with sufficient oil the oil should be medium hot
Fry till very golden brown and transparent that will take around 5 minutes don’t be in a hurry to remove them soon they will become crispy and transparent
Drain on a paper towel store in air tight container once cool