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Topics - ~Princess~
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« on: March 11, 2015, 12:10:39 AM »
Sikh Empire
(Sarkar-e-Khalsa - ਸਿੱਖ ਸਲਤਨਤ)  Ranjit Singh's Sikh Empire
CapitalLahoreLanguages PersianPunjabi
ReligionSikhismGovernment Federal monarchy
Maharaja1801–1839- Ranjit Singh1839- Kharak Singh1839–1840- Nau Nihal Singh1840–1841- Chand Kaur1841–1843- Sher Singh1843–1849- Duleep Singh
Wazir 1799–1818- Jamadar Khushal Singh1818–1843- Dhian Singh Dogra1843–1844- Hira Singh Dogra1844–1845- Jawahar Singh Aulakh
Historical era-Early modern periodCapture of Lahore by Ranjit Singh- 7 July 1799 End of Second Anglo-Sikh War 29 March 1849
Currency-NanakshahiToday part of India China Pakistan Afghanistan Miniature painting of Maharajah Ranjit Singh of Punjab in 1830. From Photo album of princely families in the Sikh and Rajput territories by Colonel James Skinner (1778–1841)The Sikh Empire was a major power in the Indian subcontinent, that arose under the leadership of Maharaja Ranjit Singh who established the empire basing it around the Punjab. The empire existed from 1799, when Ranjit Singh captured Lahore, to 1849 and was forged on the foundations of the Khalsa from a collection of autonomous Sikh misls.At its peak in the 19th century, the Empire extended from the Khyber Pass in the west to western Tibet in the east, and from Mithankot in the south to Kashmir in the north. It was the last major region of the subcontinent to be conquered by the British. The foundations of the Sikh Empire can be traced to as early as 1707, the year of Aurangzeb's death and the start of the downfall of the Mughal Empire. With the Mughals significantly weakened, the Sikh army, known as the Dal Khalsa, a rearrangement of the Khalsa inaugurated by Guru Gobind Singh, led expeditions against them and the Afghans in the west. This led to a growth of the army which split into different confederacies or semi-independent misls (from a Persian word that means 'similar'). Each of these component armies controlled different areas and cities. However, in the period from 1762 to 1799, Sikh commanders of the misls appeared to be coming into their own as independent warlords. The formation of the empire began with the capture of Lahore, by Ranjit Singh, from its Afghan ruler, Zaman Shah Durrani, and the subsequent and progressive expulsion of Afghans from the Punjab and the unification of the separate Sikh misls. Ranjit Singh was proclaimed as Maharaja of the Punjab on 12 April 1801 (to coincide with Vaisakhi), creating a unified political state. Sahib Singh Bedi, a descendant of Guru Nanak, conducted the coronation. Ranjit Singh rose to power in a very short period, from a leader of a single misl to finally becoming the Maharaja of Punjab. He began to modernise his army, using the latest training as well as weapons and artillery. After the death of Ranjit Singh, the empire was weakened by internal divisions and political mismanagement. Finally, by 1849 the state was dissolved after the defeat in the Anglo-Sikh wars. The Sikh Empire was divided into four provinces: Lahore, Multan, Peshawar, and Kashmir from 1799 to 1849. HistoryMughal rule of the Punjab The Harmandir Sahib, known as the Golden Temple at AmritsarThe Sikh religion began around the time of the conquest of Northern India by Babur, the founder of the Mughal Empire. His grandson, Akbar, supported religious freedom and after visiting the langar of Guru Amar Das got a favourable impression of Sikhism. As a result of his visit he donated land to the langar and the Sikh gurus enjoyed a positive relationship with the Mughals until his death in 1605. His successor, Jahangir, however, saw the Sikhs as a political threat. He arrested Guru Arjun Dev because of Sikh support for Khusrau Mirza and ordered him to be put to death by torture. Guru Arjan Dev's martyrdom led to the sixth Guru, Guru Har Gobind, declaring Sikh sovereignty in the creation of the Akal Takht and the establishment of a fort to defend Amritsar. Jahangir attempted to assert authority over the Sikhs by jailing Guru Har Gobind at Gwalior and released him after a number of years when he no longer felt threatened. The Sikh community did not have any further issues with the Mughal empire until the death of Jahangir in 1627. The son of Jahangir, Shah Jahan, took offense at Guru Har Gobind's "sovereignty" and after a series of assaults on Amritsar forced the Sikhs to retreat to the Sivalik Hills. The next guru, Guru Har Rai, maintained the guruship in these hills by defeating local attempts to seize Sikh land and playing a neutral role in the power struggle between two of the sons of Shah Jahan, Aurangzeb and Dara Shikoh, for control of the Mughal Empire. The ninth Guru, Guru Tegh Bahadur, moved the Sikh community to Anandpur and travelled extensively to visit and preach in defiance of Aurangzeb, who attempted to install Ram Rai as new guru. Guru Tegh Bahadur aided Kashmiri Pandits in avoiding conversion to Islam and was arrested by Aurangzeb. When offered a choice between conversion to Islam and death, he chose to die rather than compromise his principles and was executed.
Formation of the Khalsa by Guru Gobind Singh The Battle of Muktsar December 1705Guru Gobind Singh assumed the guruship in 1675 and to avoid battles with Sivalik Hill rajas moved the guruship to Paunta. There he built a large fort to protect the city and garrisoned an army to protect it. The growing power of the Sikh community alarmed the Sivalik Hill rajas who attempted to attack the city but the Gobind Singh's forces routed them at the Battle of Bhangani. He moved on to Anandpur and established the Khalsa, a collective army of baptized Sikhs, on 30 March 1699. The establishment of the Khalsa united the Sikh community against various Mughal-backed claimants to the guruship.In 1701, a combined army of the Sivalik Hill rajas and the Mughals under Wazir Khan attacked Anandpur. The Khalsa retreated but regrouped to defeat the Mughals at the Battle of Muktsar. In 1707, Guru Gobind Singh accepted an invitation by Aurangzeb's successor Bahadur Shah I to meet him. The meeting took place at Agra on 23 July 1707.The Guru was received with honour and stayed with the Emperor until November. In August 1708 Guru Gobind Singh visited Nanded. There he met a Bairāgī recluse, Madho Das, and converted him to Sikhism, giving him a new name, Banda Singh. While he was at Nanded the Guru was attacked by two Pathans in the pay of Nawāb Wazīr Khān of Sirhind. Bahadur Shah sent surgeons, who stitched the wound. It appeared to have healed, but it opened again and the Guru died on 7 October 1708. Banda Singh Bahadur Banda Singh Bahadur (also known as Lachman Das, Lachman Dev and Madho Das), (1670–1716) met Guru Gobind Singh at Nanded and adopted the Sikh religion. A short time before his death, Guru Gobind Singh ordered him to reconquer Punjab region and gave him a letter that commanded all Sikhs to join him. After two years of gaining supporters, Banda Singh Bahadur initiated an agrarian uprising by breaking up the large estates of Zamindar families and distributing the land to the poor peasants who farmed the land. Banda Singh Bahadur started his rebellion with the defeat of Mughal armies at Samana and Sadhaura and the rebellion culminated in the defeat of Sirhind. During the rebellion, Banda Singh Bahadur made a point of destroying the cities in which Mughals had been cruel to the supporters of Guru Gobind Singh. He executed Wazir Khan in revenge for the deaths of Guru Gobind Singh's sons and Pir Budhu Shah after the Sikh victory at Sirhind. He ruled the territory between the Sutlej river and the Yamuna river, established a capital in the Himalayas at Lohgarh and struck coinage in the names of Guru Nanak and Guru Gobind Singh.In 1716, his army was defeated by the Mughals after he attempted to defend his fort at Gurdas Nangal. He was captured along with 700 of his men and sent to Delhi, where he was tortured and executed after refusing to convert to Islam. His son was also executed and his sons's body parts were forced down Banda Singh Bahadur's throat. Dal KhalsaSikh misls The period from 1716 to 1799 was a highly turbulent time politically and militarily in the Punjab region. This was caused by the overall decline of the Mughal empire that left a power-vacuum in the region that was eventually filled by the Sikhs in the late 18th century, after defeating several invasions by the Afghan rulers of the Durrani Empire, and occasionally fighting off hostile Punjabi Muslims siding with other Muslim forces. Sikhs eventually formed their own independent Sikh administrative regions (misls), which were united in large part by Maharaja Ranjit Singh. Cis-Sutlej states The Cis-Sutlej states were a group of states in Punjab region lying between the Sutlej River on the north, the Himalayas on the east, the Yamuna River and Delhi district on the south, and Sirsa District on the west. These states were submitted to the Scindhia dynasty of the Maratha Empire, with various Sikh and Hindu rulers paying tribute to the Marathas. This practice came to an end following the Second Anglo-Maratha War of 1803–1805, after which the Marathas lost control of the territory to the British East India Company. The Cis-Sutlej states included Kaithal, Patiala, Jind, Thanesar, Maler Kotla, and Faridkot. They were not part of the Sikh Empire and there was a ban on warfare between the British and the Sikhs within them. Formation Ranjit Singh holding court in 1838.The Sikhs had strong collaboration in defence against foreign incursions such as those initiated by Nader Shah and Ahmad Shah Durrani of Persia. The city of Amritsar was attacked numerous times. Yet the time is remembered by Sikh historians as the "Heroic Century". This is mainly to describe the rise of Sikhs to political power against major odds. The circumstances were the hostile religious environment against Sikhs with a small Sikh population compared to other religious and political groups. The formal start of the Sikh Empire began with the merger of these "Misls" by the time of coronation of Ranjit Singh in 1801, creating a unified political state. All the Misl leaders, who were affiliated with the army, were the nobility with usually long and prestigious family histories in the Sikhs' history. The main geographical footprint of the empire was the Punjab region to Khyber Pass in the west, to Kashmir in the north, to Sindh in the south, and Tibet in the east. The religious demography of the Sikh Empire was Muslim (70%), Sikh (17%), Hindu (13%). In 1799 Ranjit Singh moved the capital to Lahore from Gujranwala, where it had been established in 1763 by his grandfather, Charat Singh.
Hari Singh Nalwa Hari Singh Nalwa was Commander-in-Chief of the army of the Sikh empire from 1825 to 1837.[19] He is known for his role in the conquests of Kasur, Sialkot, Multan, Kashmir, Attock and Peshawar. Nalwa led the Sikh army in freeing Shah Shuja from Kashmir and secured the Koh-i-Nor diamond for Maharaja Ranjit Singh. He served as governor of Kashmir and Hazara and established a mint on behalf of the Sikh empire to facilitate revenue collection. His frontier policy of holding the Khyber Pass was later used by the British Raj. Nalwa was responsible for expanding the frontier of Sikh empire to the Indus River. At the time of his death, the western boundary of the Sikh Empire was Khyber pass. His death at the Battle of Jamrud was a significant loss to the Sikh empire. Other notable generalsOther notable generals of Sikh Empire were Dewan Mokham Chand , Veer Singh Dillon, Gulab Singh , Sham Singh Atariwala , Zorawar Singh , Chattar Singh Attariwalla , Mahan Singh Mirpuri, Misr Diwan Chand. End of Sikh empireAfter Ranjit Singh's death in 1839, the empire was severely weakened by internal divisions and political mismanagement. This opportunity was used by the British East India Company to launch the Anglo-Sikh Wars. The Battle of Ferozeshah in 1845 marked many turning points, the British encountered the Punjab Army, opening with a gun-duel in which the Sikhs "had the better of the British artillery". As the British made advances, Europeans in their army were especially targeted, as the Sikhs believed if the army "became demoralised, the backbone of the enemy's position would be broken". The fighting continued throughout the night. The British position "grew graver as the night wore on", and "suffered terrible casualties with every single member of the Governor General's staff either killed or wounded".Nevertheless, the British army took and held Ferozeshah. British General Sir James Hope Grant recorded: "Truly the night was one of gloom and forbidding and perhaps never in the annals of warfare has a British Army on such a large scale been nearer to a defeat which would have involved annihilation." The reasons for the withdrawal of the Sikhs from Ferozeshah are contentious. Some believe that it was treachery of the non-Sikh high command of their own army which led to them marching away from a British force in a precarious and battered state. Others believe that a tactical withdrawal was the best policy. The Sikh empire was finally dissolved at the end of the Second Anglo-Sikh War in 1849 into separate princely states and the British province of Punjab. Eventually, a Lieutenant Governorship was formed in Lahore as a direct representative of the British Crown.
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« on: March 08, 2015, 01:59:55 AM »
Women's FragrancesToday we are going to share some Women fragrances which are famous all around the world.
1. Chanel No. 5 Price : 174 USD Chanel No. 5 is a fragrance for women that was launched in the beginning of the 20th Century. Coco Chanel, the founder of brand Chanel, is one of the most remarkable fashion personalities of contemporary times . Her signature perfume Chanel No. 5, designed by the famous Russian French perfumer named Ernest Beaux, is an iconic product in the world fashion circuit. The fragrance of this long lasting perfume is a perfect blend of the woody and the floral aromas. It contains Aldehydes, Ylang-Ylang and Neroli among its top notes. The middle notes are Jasmine, May and Rose, while the base notes are Sandalwood and Vetiver among otehrs. All of these ingredients in this perfume are infused in such a balance that you cannot pinpoint on one particular element. Sometimes you feel it’s rose, at other times it might smell like a blend of Neroli and Sandalwood or Ylang-Ylang and Vetiver. 2.Joy - Jean Patau Price 50ml : 216.30 USD JOY is created of rare flowers in unique concentration of 10600 flowers of jasmine and 28 dozens of roses which adorn the exceptional heart of this perfume. With the time JOY attains enormous success and became the second best selling perfume of all times. Intense and luscious with alluring floral composition, JOY was created by Henri Alméras, who made its top notes irresistibly delightful. The composition starts with fragrant jilt tuberose, luscious rose, ylang-ylang blossom, aldehydes, sweet and mouthwatering pear, and green notes. The heart beats passionately in pure and sweetly fresh jasmine notes, seductive and balmy spicy and darkened iris root. The base whiffs with sensual musk, warm and milky-powdery sandalwood, with mild musky civet tones. 3. Youth Dew- Estee Lauder Price : 40.60 USD A perfume with a sexy scent. This oriental and spicy fragrance for women combines flowers with spices to create a mysterious and exotic scent. With fruity peaches and oranges, mixed with floral ylang-ylang and rose, combined with cinnamon and vanilla, this perfume is one of the best scents with a delectable body. 5. Rive Gauche - YSL Price : 84.00 USD Inspired by the French avant-garde, the classic fragrance of Rive Gauche was designed by Yves Saint Laurent to show in scent the independent and unpredictable spirit of YSL Rive Gauche Prêt-à-Porter. First, rose with bright bergamot highlights calls freshness to mind, but this floral can’t hide its capriciousness. An unexpected middle arises: oakmoss, vetiver and musk quickly take over, setting up the deeply quixotic finish. 5.Volupte - Oscar De La Renta Price : 33.57 USD A bright and oriental fragrance ideal for daytime wear. This makes it on the list of being one of the most enchanting and best scents due to its blend of floral, fruity and woody scents. It lasts for hours whilst retaining a sharp and subtle scent that offers melon, mandarin, mimosa, jasmine and lily of the valley. These are 5 fragrances which are famous all around the world. Which perfume you prefer. Now share your fragrances with us.
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« on: March 03, 2015, 03:38:54 AM »
Manny Many Happy Returns of the day
Wishing you Happy Birthday CaNaDiaN_KamLi   Enjoy Your Day [/b]
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« on: February 25, 2015, 08:33:33 AM »
Kusli  INGREDIENTS For Mixture 2 cup flour 1 tbspghee ½ tsp cinnamon powder 3 - 4 tbsp rava 8 - 10 almonds 4 tsp grated coconut 1 tsp cardamom powder 3 tsp raisins 5 tsp powdered sugar ½ cup desi ghee Oil to fry For Garnish Icing sugar Prepared mixture PROCESS Mix flour and ghee in a bowl. Now mix cardamom powder in bowl and mix it till a bread crumb consistency is formed. Form dough with the help of water. Keep dough for 10 - 12 minutes on room temperature. Now fry rava in a pan. Add grated coconut, and finely chopped almonds in it, fry them. Now add cardamom powder, to fry. When fried add powdered sugar in it and remove from flame. Roll out dough and fill the prepared filling in it, close it from the remaining half. Fry kusli in hot oil. Garnish the prepared kuslis by sprinkling icing sugar and prepared mixture on them. Your Kusli is ready. Red ant chutneyI can't post this recipe here, it's just yuck....
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« on: February 23, 2015, 02:26:02 AM »
Kadugu Yerra Total Time: 30 – 35 minutes Preparation: 10 minutes Cooking Time: 20 – 25 minutes Serves: 1 – 2 Ingredients: ½ lb. peeled Shrimp 2-3 tsp. Oil 1 small Onion chopped or ½ cup chopped Onion 2 – 3 Curry Leaves 3 Garlic Cloves ¾ tsp. Cumin Seeds 1 ½ tsp. Chili Powder (adjust to taste) Turmeric (opt. This was not in the recipe but I added for color) ½ large Tomato or 1/3 cup chopped Tomato ½ small Potato or 50 – 55 grams Potato or 1/3 (approx.) cup diced Potatoes ¾ tsp. Salt (adjust to taste) 1/3 – ½ cup Coconut Milk (I used canned coconut milk) 1 ½ tbsp. Coconut Cream (the top layer of coconut milk. Check notes) 1/3 tsp. Mustard seeds, powdered 1/3 tsp. Fenugreek Seeds, powdered ½ tbsp. Malt Vinegar Preparation: Peel shrimp the shrimp, if it is not already peeled. Remove the tails and wash it. My shrimp was a little smelly, so I washed it with turmeric salt and yogurt. Wash several times and keep it aside. Wash and peel the potato. Cut it into 1” cubes. Cut ½ the potato into 12 pieces. Peel and cut the onions. Chop tomatoes and keep aside. Grind or crush garlic with cumin. Grind together mustard and fenugreek seeds to a powder. Mix the powder with coconut cream and keep it aside. Heat oil in a pan and sauté onions until light brown. This will take 2-3 minutes. Be careful not to burn the onions. Add curry leaves, garlic cumin paste, chili powder and fry for a minute or two. Add tomatoes, mix, and cover and cook until tomatoes are soft. Cook on medium – medium high flame and tomatoes will soften in couple of minutes. Add potatoes and cook for another couple of minutes. Add shrimp, salt and fry for another couple of minutes. Add coconut milk, cover and cook on medium flame until potatoes are cooked. Stir in between and it should take about 5-7 minutes. By now shrimp will curl up and potatoes should be almost cooked. Add coconut cream, mustard fenugreek paste and mix well. Add 4 tablespoons (¼ cup) of water and bring it to a boil and boil it for 2-4 minutes. Add vinegar; continue to cook for another 4-5 minutes until vinegar smell if gone. Make sure the potatoes are cooked and turn off the heat. Serve hot with rice Vendakka Pachadi Ingredients to make Vendakka Pachadi : Lady`s finger(Vendakka) - 100 gm(thinly sliced) Green chillies 2 nos(sliced lengthwise) Curry leaves - 4 - 5 nos Turmeric powder - 1/2 tsp Mustard seed 1/4 tsp Oil - 1 tbsp Yoghurt - 1 cup Salt Directions to make Vendakka Pachadi : 1)Heat oil in a pan. 2)Splutter mustard seeds 3)Add curry leaves, green chillies and lady`s finger. 4)Fry for a few minutes, until lady`s finger turn crispy and light brown. 5)Add turmeric and salt. 6)Turn off the heat after 2 minutes. 7)Add the fried lady`s finger into the yoghurt and mix well. :- Serve with rice/ rotis.
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« on: February 21, 2015, 07:25:43 AM »
M free ch km ni krdi... :hehe:
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« on: February 19, 2015, 12:23:02 AM »
 Sabto pehla 2no hath jodke sat shri akal to all ji
hanji jiwe k tuhanu pata asi voting karvayi c k agla competition kehda hove
voting ch love letter writing nu sab to zyada 8 votes mile bahle hi excited aa love letter likhn layi :hehe:
majority nal jande hoye asi suru karn ja rahe aa
PJ Best Love Letter Writer Competition 2015
So chalo pen n notebook n ho jao suru n jaldi nal likho pream sandesha :he:
So jo v apne vichar kise apne pargat karna choinda /choinde chaklo pen n notebook n ho jao suru, n likh likh bhardeo pages, apne pyarya di yaad vich. :hehe:
* likhen lage thoda eh v dhyan rakho k read karn vale nu tuhade vichar chnge lagan na k read karn vale nu sharminda hona pawe, ager eho jeya kuj hoya entree disqualify kar diti jawegi.
* Last date of entries 03/05/2015
* Tuc apni entry paun to do din baad tak usnu edit sakde o tusi jo badlana choinde sanu PM kar deo asi fix karn di koshis karainge ji.
* Hanji agar koi paper te likhke pic pa k entree karna choinda/choindi kar sakde a but osde layi sanu ohna di handwriting match karnvon layi sade valo dita geya specail text ohnu letter te likhke paona pawega :wait:
* No plagiarism ( koi v kise site toi koi copy paste nai karega/karegi , all letters check kite jange k kise ne cheat tain nai kita )
I think that's enough now
* User name hide rahega votes letter nu tusi number de hisab naal karna hai
Tusi Apna letter Decent Kamli ,Myself Ghaint and Princess nu pm kar sakde ho tuvada name hide rahega
kyuki asi chande ha lokki letter nu vote karan na user da name dekhke ode friends onu vote karan 1. Click here to submit your letter to Decent kamli2. Click here to submit your letter to Princesswarning please no personal comment and spam
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« on: February 17, 2015, 06:09:13 AM »
Appam Preparation Time : 20 mins Soaking Time : 4 to 6 hours Fermenting Time : Overnight Cooking Time : 1 min per appam Ingredients: Raw Rice / Pacharisi - 2 cups Fresh Coconut - 1 cup grated Sugar - 2 tblspn Salt to taste Baking Soda - 1/2 tsp Water as needed for grinding Oil for greasing pan Method: Take raw rice in a bowl and wash it well. Now cover it with clean water and let it soak for 4 to 6 hours or overnight. Once it is soaked drain it and add it to blender. Now add in coconut and blend them. Once it is half blended, add water and make it into a smooth paste. Since it is rice, it wont be too smooth, but it should be as smooth as possible. It doesn't take more that 8 to 10 mins. Now take them in a air tight container. Cover it and let it ferment overnight. The next day, add sugar, salt, baking soda and some water and make it into a smooth runny batter. Now heat your non stick appam chati on medium heat. Pour a ladleful of batter in the center and swirl the pan to coat the sides. Cover it and let it cook for 45 second to a min. Now open the lid and remove the appam. Serve it with any curry. Notes: 1)Grind the batter to a fine paste. This result in soft appam. 2)Dont add to much baking soda. If you add, it wont give white appam. 3)The batter should be very thin, this will give soft appam. Dosa Ingredients 1 cup rice (chawal) 1/3 cup urad dal (split black lentils) 5 to 7 fenugreek (methi) seeds 1 tbsp beaten rice (poha) 1 tsp sugar salt to taste oil for greasing and cooking fried coconut chutneyfor serving sambhar for serving Method Soak the rice seperately in enough water for 3 hours and drain. Blend the rice in a mixer till smooth. Remove and keep aside. Soak the urad dal, fenugreek seeds and beaten rice togeather in enough water for 3 hours and drain. Blend the urad dal, fenugreek seeds and beaten rice togeather in a mixer till smooth and frothy ( add water little by little as required ). Remove and keep aside. Combine the urad dal paste and rice paste togeather in a bowl and cover and keep aside to ferment for atleast 3 to 4 hours. Once the batter is fermented , add the sugar and salt to the batter and mix well. Heat a non-stick pan and sprinkle a little water on it. It should steam immediately. Grease it with oil and wipe hard with a slice of onion or potato. Pour a ladeful of the batter on the tava and spread in a circular motion to make 125 mm (5") thin dosa. Smear a liitle oil along the sides, cook till the dosa turns brown and crispy and fold over to make a semi-circle. Repeat with the remaining batter to make 7 more dosas. Serve hot with fried chutney and sambhar. For the perfect dosa Always soak and grind the rice and urad dal separately. Grind urad dal in small portions by adding little water till smooth and frothy. The dosa batter should not be thick but light. Mix the batter using a ladle starting from the bottom of the vessel as rice paste being heavier than urad dal paste, tends to settle down at the base. The batter should always be at room temperature. So if you have refrigerated the batter, leave it at room temperature for about an hour before you proceed. The dosa griddle is traditionally made of cast iron although non stick tavas are more favored now. To prepare the tava/griddle, heat till it becomes very hot, sprinkle some water. It should evaporate quickly. Wipe with a soft cloth and reduce the flame. Then rub it with a thick slice of potato or onion dipped in oil. Tava should not be too hot while you spread the batter. If your cast iron griddle is giving you trouble, pour half a cup of salt on it nad heat on a medium flame for about 5 minutes while stirring continuously. Remove the salt and use. After spreading the dosa batter on the tava/griddle, pour a tsp of oil or ghee along the sides of the dosa and brown it evenly and to ensure that it does not stick to the tava/griddle. Idli Ingredients 1 cup urad dal (split black lentils) 3 cups par-boiled rice (ukda chawal) 1/2 tsp fenugreek (methi) seeds salt to taste coconut oil or any other refined oil for greasing fried coconut chutney for serving sambhar for serving Method Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain. Soak the rice in enough water for 3 hours and drain. Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside. Blend the rice in a mixer till smooth. Remove and keep aside. Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight. Once the batter is fermented add salt to the batter and mix well. Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes. Repeat with the remaining batter to make more idlis. Serve hot with fried coconut chutney and sambhar. Sambhar Ingredients 3/4 cup toovar (arhar) dal 2 drumsticks , cut into 3” pieces 1/2 cup bottle gourd (doodhi / lauki) cubes 2 tbsp oil 1 tsp mustard seeds ( rai / sarson) 6 to 7 curry leaves (kadi patta) 2 pinches of asafoetida (hing) 1/2 cup chopped tomatoes 8 small shallots (madras onions) 2 1/2 tbsp tamarind (imli) pulp 3 tbsp sambhar masala 2 tsp chilli powder a pinch of turmeric powder (haldi) salt to taste 2 tbsp finely chopped coriander (dhania) Method Wash the toovar dal thoroughly and drain. Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal using a hand blender till it is smooth and keep aside. Combine the drumsticks and bottle gourd with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, , salt, sambhar masala, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Serve hot. Rasam INGREDIENTS 100 gm toor dal 100 gm tomatoes 500 ml water 25 gm tamarind Rasam powder: 10 gm peppercorns 10 gm cumin seeds 10 gm coriander seeds 3 gm red chillies Tempering: 30 ml oil 3 gm mustard seeds 2 gm curry leaves 3 garlic cloves 10 gm sprigs of coriander leaves Salt METHOD Crush garlic and chop tomatoes. Soak the tamarind and extract the pulp. Roast the ingredients for the powder and grind until fine. Boil the dal with tomatoes till the lentils are mashed and set aside. Heat oil and add mustard seeds, leave until it crackles. Add the crushed garlic, curry leaves and the coriander leaves. Mix the dal and water to get the required rasam consistency. Mix in the tamarind pulp. Add the rasam powder. Boil for 5 minutes on a low flame. Chettinad Chicken INGREDIENTS 500 gm chicken 75 ml oil 150 gm onions 100 gm tomatoes 2 gm cinnamon sticks 2 gm cloves 2 gm cardamoms 5 gm cumin 2 gm curry leaves 10 gm turmeric powder Salt 25 gm coriander leaves Paste: 100 gm onions 50 gm ginger 50 gm garlic 50 gm fennel seeds 20 gm cumin seeds 25 gm peppercorns 10 gm red chillies 100 gm coconut METHOD Grind the ingredients for the paste. Clean and cut the chicken into 16 pieces. Marinate the chicken with the paste. Chop the tomatoes, coriander leaves and the onions. Heat oil and add the cinnamon, cardamom, cloves and cumin, Saute. Add the chopped onions and the curry leaves. Saute until the onions are golden. Add the tomatoes and saute for 5 minutes. Add the marinated chicken and turmeric powder. Saute for 10 minutes, sprinkling water at intervals. Add enough salt, cover with a lid and cook until done. Add more chilli or pepper if required. Serve garnished with coriander leaves. Pongal Ingredients 1/2 cup moong dal (split green gram) 1 cup raw rice (chawal) 1/2 cup milk 3 tbsp ghee 1 tsp black peppercorns (kalimirch) 1 1/2 tsp cumin seeds (jeera) 2 tbsp broken cashewnuts (kaju) 1 tbsp finely chopped ginger (adrak) salt to taste a few curry leaves (kadi patta) 1 tbsp ghee for serving Method Heat a pan, add the moong dal and dry roast on a medium flame till the raw smell disappears, while stirring continuously. Keep aside. Clean and wash the rice, drain and add the, milk and 3 cups of water, mix well and pressure cook for 5 to 6 whistles or till the rice and dal become soft. Keep aside for 15 to 20 minutes. Allow the steam to escape before opening the lid. Keep aside. Heat 2 tbsp of ghee in a pan, add the peppercorns, cumin seeds, cashewnuts and ginger, mix well and sauté on a medium flame for a few seconds, while stirring continuously. Add the cooked rice and dal mixture, salt and curry leaves, mix well and cook on a slow flame for 5 to 7 minutes, while stirring continuously. Serve hot topped with 1 tbsp of ghee.
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« on: February 14, 2015, 06:26:59 AM »
Look 1: The Peach Princess Step 1: Cleanse your face well and use a good moisturiser to make sure your skin is not flaky or dry. Step 2: Conceal all the dark spots, marks and uneven skin with a concealer. To speed up the process, use the Pond's BB cream with sunscreen that works wonders on any skin type and provides full coverage. Use a matte compact all over your face to complete this step. Step 3: Apply a light-coloured eye shadow on your eyelid. Next, use a liquid eyeliner and pull a thin winged line along the upper lash line. Apply a generous amount of mascara and a thin, dark coat of kohl on the lower water line of your eyes. Step 4: Keep it simple on the cheeks with a hint of blush. Use a matte peach or rose pink colour to finish off this day look. Look 2: The Pink Glow Step 1: Post the cleansing, apply a generous amount of moisturiser to keep your skin looking dewy. Step 2: Apply a coat of Pond's BB cream evenly on your face and neck. This will give you an even skin tone and help conceal spots. Step 3: Start working on the eyes with a white coloured eye shadow base. Add a coat of light pink eye shadow and blend both the colours to get the hue shown in the image. Step 4: Apply a thin coat of eyeliner and kohl. Step 5: Apply a thick coat of mascara that will open up your eyes and make them look bigger. Step 6: On the face, apply some compact and then use a matte rose pink on the cheeks in an angle to highlight your cheek bones. Step 7: Finish off the look with a similar bright pink lip colour that will make your lips look fuller. Look 3: The Sculpted Nude Look Step 1: Cleanse and moisturise your face well. Apply Pond's BB Cream evenly on your entire face and neck. Step 2: Apply compact on your face to even out the skin tone. Step 3: Apply a matte brown eye shadow on the eyelids. Step 4: Finish it with a thin coat of eye liner very close to the lash line. Step 5: Apply light line of kohl on the water line of the eye and finish with two coats of mascara on the lashes. Step 6: On the cheek apply dark brown eye shadow at an angle to accentuate the cheek bones. Blend it with a brush to give a finished look. Step 7: Apply some peach colour blush. Step 8: Finish the look with a nude matte lipstick. Look 4: Warm Smokey Eyed Look  Step 1: Cleanse and moisturise your face and prep it up with Pond's BB cream for an even skin tone. Step 2: Apply black coloured eye shadow on the eyelids lightly and blend well to give a smoky eye effect or apply kajal pencil on your eyelids and blend well. Step 3: Apply a thin coat of eyeliner close to the lash line. Step 4: Apply two to three generous coats of mascara to open up your eyes. Step 5: On the cheeks dab on some compact and then apply a matte peach coloured blush across the cheek bones to enhance them. Step 6: On the lips, use a soft pink tint that'll add colour to your look. Look 5: Orange Candy  Step 1: Cleanse and moisturise the face and apply Pond's BB Cream evenly on the face and neck. Step 2: Apply golden eye shadow on the eyelids starting from the inside corner of the eyes. Use a light brown shade on the outer side of the eye and blend the colours well so that they don't stick out oddly. Step 3: With a liquid eyeliner, apply a thin line of liner making a wing at the end just like in the picture. Go slow to get it right. Step 4: Apply generous amounts of mascara on both the upper and lower lashes. Step 5: Dab compact on the face to even out the skin. Step 6: Use a coral or peach blush on the cheek to accentuate the cheek bones. Step 7: Apply a glossy coral red lipstick to finish this look.
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« on: February 14, 2015, 05:40:08 AM »
Avial  Ingredients To Be Ground To A Smooth Paste 3/4 cup freshly grated coconut 1 tsp cumin seeds (jeera) 4 green chillies , roughly chopped 1/4 cup water Other Ingredients 1/2 cup drumsticks , cut into 25 mm. (1") pieces 1/2 cup long french beans , cut into 25 mm. (1") pieces 1/2 cup carrots , cut into 25mm (1”) pieces 1/2 cup yam (suran) , cut into 25mm (1”) pieces 1/2 cup red pumpkin (bhopla / kaddu) cubes 1 raw banana , peeled and cut into 25 mm (1”) pieces 1/2 cup fresh green peas 1/2 cup brinjal (baingan / eggplant) cubes 1/4 tsp turmeric salt to taste 1/2 cup fresh curds (dahi) , beaten (optional) 2 tbsp coconut oil or any other refined oil 1 tsp cumin seeds (jeera) 7 to 8 curry leaves (kadi patta) Method Combine the drumsticks with ¼ cup of water and cover and cook on a medium flame till they are half done. Add the remaining vegetables, water if required and salt, mix well and cover and cook on a slow flame till the vegetables are tender (approx. 12 to 15 minutes). Add the prepared paste and ¼ cup of water, mix well and simmer for 12 to 15 minutes or till it becomes semi-dry. Remove off the flame. Add the curds, oil, cumin seeds and curry leaves and simmer for 2 to 3 minutes. Serve hot. Malabar Prantha  Preparation Time : 30 mins Resting Time : 4 Hours Cooking Time : 45 sec to 1 min per paratha Serves : 4 to 5 Ingredients: For Dough: All Purpose Flour / Maida - ½ kg / 500 grams Warm milk-300 ml Oil - 2 tblspn + more for frying paratha Sugar-1 tblspn Salt to taste For Making Paste: Oil - 1/2 cup All Purpose Flour / Maida - 1/2 cup Method: Mix every ingredients in a mixing Bowl and form a dough,cover it with a damp cloth and let it rest for about 4 hours. In a bowl add around ½ cup of maida and pour in some oil and make it into a smooth paste and set aside. Divide the Dough in to equal portions. Take a dough ball and spread it into a thin chappati,Add in a tblspn of maida oil over the chappati and spread it evenly.Now with a sharp knife cut strips on the chappati,pull all the strips together and curl it into a round,Apply some oil on the dough ball and set aside on a oiled plate.Make every dough ball the same way.After that cover the plate with some damp cloth and set it aside for about 1 hour. After 1 hour take the dough and make it to a slightly thicker Parata. Heat a tawa on high heat and place the parata over the pan and cook the parata on both sides by applying oil till it is golden brown. Make some 5 parata the same way,then stack them together and crush them with your both hands vigorously till the flakes separates. Put them in a Hot case and repeat the process until everything is done. Serve them hot with your favorite curry. Paysam  Ingredients 1 teaspoon Ghee or unsalted butter, recipe follows, plus 2 teaspoons unsalted butter 1 cup angel hair pasta, broken into 3/4-inch pieces 4 cups whole milk 2 cups water 3/4 cup sugar 1/2 cup golden raisins (sultanas) or dark raisins 1/2 cup broken raw cashew nuts 1/4 teaspoon ground cardamom Ghee: 8 ounces (2 sticks) butter Directions In a large frying pan, heat 1 teaspoon ghee and pasta over medium heat until all pieces have lightly brown and give off a toasted aroma. Set aside. In a 3 quart heavy saucepan, heat milk and water on medium high. As soon as the mixture boils, reduce heat to medium and add fried pasta. Continue to simmer for 6 minutes, or until pasta is well cooked. Add sugar and simmer 15 minutes, stirring frequently to prevent sticking. When the mixture is done, it will have a creamy consistency. While the milk simmers, in the frying pan used for the pasta, fry the raisins and cashews in 2 teaspoons of ghee until lightly browned. Add the fried raisins and nuts and the cardamom to the milk, stir, and remove from the heat. Cover and chill for a few hours or more. Serve warm, reheating if necessary. Ghee: In a heavy skillet, over medium to medium low heat, heat the butter until it is completely melted. Watch as the butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling the entire surface. Stir occasionally. Soon, small patches of golden brown will appear on the surface, and the overall color of the butter will change from yellow to golden. Push aside the foam periodically to check the color of the sediment. When the sediment turns light brown, remove from the heat. (see note) Decant into a jar with a tight lid. Warm, if desired, for serving over rice. Note: If you heat until the sediment turns dark brown, the ghee will lose it's flavor and taste like vegetable oil. Yield: 1 cup Irachi Ishtu  Ingredients 1 kg Whole skinless, bone-in Chicken (cut into medium sized pieces) 1 tbsp Butter Two 1-inch sticks of Cinnamon 3-4 Green Cardamom 3-4 Cloves 1 tsp Whole black peppercorns 1 tsp Fennel seeds 1 Star Anise 1 Bay leaf 1 large or 2 medium Red Onions (sliced or cubed) 2 Green chillies (split lengthwise) 1-inch piece Ginger (thinly sliced) 4 cloves Garlic (thinly sliced) 8-10 Curry leaves 1 medium Carrot (cubed) 1 medium (russet or gold) Potato (cubed) 1/4 cup Green peas (optional) 1 tsp Coriander powder 1 1/2 tsp Garam Masala 1 can of Coconut milk Salt to taste Method If using canned coconut milk, do not shake it, instead open it and scoop out the thick coconut cream from the top (1st coconut milk). Then pour about 1/2 cup of the coconut milk in a separate bowl (2nd coconut milk) and to the remaining coconut milk add 1/2 cup water and keep aside (3rd coconut milk) . In a large cooking pan, heat the butter and as it melts add all the spice mix ingredients and saute until you can smell the aroma of the spices (be careful not to burn) Next add in the onion, ginger, garlic, green chillies and curry leaves along with a pinch of salt and cook until the onion is soft. Then add the potato, carrots, green peas and Chicken pieces along with the 3rd coconut milk with enough salt and cover and let it cook on medium-low heat until chicken is almost cooked. You can stir occasionally. To the 2nd coconut milk mix, add the garam masala and coriander powder, mix without lumps and add it to the stew. Again cover and cook until the chicken is fully cooked and is bone-tender (it should come apart easily when pulled) Finally take the 1st coconut milk (coconut cream), give it a stir. Lower the heat to low and add the coconut cream to the stew. Stir well and turn off the heat. Enjoy with hot lacy Appams Some suggestions: There is no need to add water for the gravy as the chicken itself will have enough moisture while it cooks and then there's coconut milk, however if you feel gravy is less after the initial cooking, then add some more water to the 2nd coconut milk mix along with spice powders. You can add fried cashew nuts, fried raisins and/or fried onion to the stew. I like my stew to have a bit of spice, so sometimes I add crushed black peppercorns as well, about two teaspoons. These are optional. You can make the stew with just chicken and potatoes if you don't want any other veggies, but they add colour. And they are good for you. Mutton or Beef can also be used instead of chicken to prepare similar stew.
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« on: February 12, 2015, 03:53:43 AM »
Bisi bele bhaat Ingredients For The Paste (makes Approx. 1/4 Cup) 1 tbsp coconut or any other refined oil 1 tbsp chana dal (split bengal gram) 1 tbsp urad dal (split black lentils) 12 mm ( 1/2”) piece cinnamon (dalchini) , optional 1/4 cup grated dry coconut (kopra) 5 whole dry kashmiri red chillies , broken into pieces 2 tbsp coriander (dhania) seeds Other Ingredients 2 tsp coconut any other refined 1/2 cup finely chopped potatoes 1/2 cup finely chopped capsicum 1/4 cup finely chopped french beans 1/4 cup finely chopped carrots 1/4 cup chopped red pumpkin (bhopla / kaddu) 1/4 cup shallots (madras onions) 1 drumsticks(saijan ki phalli / saragavo) , cut into small pieces 5 to 7 curry leaves (kadi patta) 1 cup raw rice (chawal) , soaked and drained 1/2 cup toovar (arhar) dal , soaked and drained 1/2 tsp turmeric powder (haldi) 2 tbsp tamarind (imli) salt to taste 3 tbsp ghee Method For the paste Heat the oil in a pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they turn golden brown in colour. Keep aside to cool. Blend in a mixer to a fine paste and keep aside. How to proceed Heat the oil in a pressure cooker, add all the vegetables, curry leaves, rice, toovar dal and turmeric powder, mix gently and sauté on a medium flame for 2 minutes. Add the tamarind, salt, prepared paste and 4 cups of hot water, mix gently and pressure cook on a high flame for 4 whistles. Lower the flame and pressure cook for another 2 whistles. Allow the steam to escape using natural release method,(refer handy tip) before opening the lid. Add the ghee, mix well and serve immediately. Handy tip: Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart. Kesari bhaat Preparation Time:10 minutes | Cooking Time : 20 mins | Serves:2 Recipe Category: Dessert | Rava(Sooji) - 1/2 cup Sugar - 1/2 cup Melted Ghee- 3 to 4 tbsp Water - 1 and 1/4 cups Saffron - 2 to 3 strands Milk - 1 tbsp Cashewnuts - 1 tbsp chopped Raisin - 1 tsp Method: Soak saffron strands in warm milk, set aside. Heat ghee and roast cashews, raisins till golden brown, set aside. In the same pan, roast the rava in low flame until nice aroma comes and when it starts to change color switch off and transfer it to a plate. Step1 Add water to the pan and allow it to boil, when it starts bubbling, add the rava little by little stirring continuously - this is the stage where you have to be very careful take care not to form lumps. Add the kesari color, keep stirring continuosly in medium flame.Keep covered for a minute until the rava gets cooked.How to make Rava Kesari - Step2 Once the rava is cooked add the sugar, now it will start to loosen keep stirring continuously. It will start to bubble up when it becomes dry dont worry, keep stirring. Step3 Add ghee and keep stirring till it forms a mass leaving the sides of the pan. Add saffron milk, nuts and raisins, give a quick stir and switch it off. If you want to make pieces then transfer to a ghee greased plate and make pieces. Step4 While serving you can add a tsp of ghee for the extra flavour and shine too . Dharwad Peda All you need is (serves multiple) Khoya – 1 cup Sugar – 3/4 cup (vary as per your liking) + 1 tbsp for garnishing Desi ghee – 1/2 cup Milk – 1 tbsp Green cardamom – 4 to 5 Making time: 1 hour 30 min. Blend the sugar to make a powder and keep aside. Heat desi ghee in a kadhai and add khoya to it to fry. Keep frying with constant stirring till the khoya turns light brown in colour. Powder the cardamom and add it to the mixture with 3/4 cup powdered sugar. Add milk and keep frying for another 5 min. Let it cool, then knead it lightly. Make lemon sized balls and roll them in rest of powdered sugar for garnishing. Serve. Chiroti Recipe Prep time: 60 min Cook time: 30 min Yield: 20 Main Ingredients: flour sugar Ingredients Plain Flour - 2 cups (maida) Ghee - 2 tbsps, melted Salt - pinch Sugar - 3/4 cup, powdered and mixed with 1/2 tsp cardamom powder For paste: Rice flour - 2 tbsps Ghee - 1 1/2 tbsps, melted For sugar syrup: (if using syrup to dip the chiroti) Sugar - 1 cup, granulated Water - 1 cup Cardamom powder: 1/2 tsp Method In a bowl, add the flour, salt and melted ghee and mix well. Slowly add enough water to make a smooth yet firm dough like puri dough. Cover the dough and keep aside for an hour. While the dough is resting prepare the powdered sugar mixture. In a bowl, add the powdered sugar and cardamom powder and mix well. Keep aside. If using sugar syrup to dip the fried chiroti, prepare the syrup. Heat water and granulated sugar in a vessel till sugar is melted and then continue to simmer till the mixture thickens to single thread consistency on low flame. Add cardamom powder and mix. Turn off flame. Keep aside. In a small bowl, mix rice flour with melted ghee and keep aside. This paste is used to bind the layers of rotis. Pinch off dough such that you have 6 large lemon sized balls. Roll each into thin rotis. Place a roti on your work surface, smear a tsp of the prepared rice flour paste all over the roti. Place another rolled out roti over it and again smear with a tsp of rice flour paste. Again repeat the process by placing another roti over the second roti and smear with rice flour paste. Now gently roll the pilled up rotis into a log and cut into 1/2" thick circles. Make another log following the same process using the remaining three rotis. With the help of the rolling pin roll out each of the thick circles into thin rotis of 4" to 5" in diameter. Heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to low medium and place 3 or 4 rolled out chirotis into the hot oil. Deep fry the chirotis on a medium flame, flipping them gently to cook all over. Once they turn to a golden shade, remove onto an absorbant paper. Immediately sprinkle a heaped tbsp of the powdered sugar over each of the hot chirotis so that the sugar adheres to them while it is hot. If using sugar syrup, place the hot chirotis that have been removed from the oil into the prepared sugar syrup. Allow them to absorb the syrup. (DO NOT add powdered sugar to the chirotis that you are dipping into the sugar syrup) Deep fry the rest of the rolled out chirotis and sprinkle with powdered sugar OR dip them in the prepared sugar syrup. Store in an airtight container and they stay fresh for at least one week to ten days. Mysore Pak Prep Time: 5 mins | Cook time: 30 mins | Makes: 25 pieces Ingredients Besan/ Chickpea flour/ Kadala mavu 1/2 cup Ghee 1 cup Oil 1/4 cup Sugar 1 & 1/2 cup Sugar for sprinkling 1 tblsp FAQs: *Sure this measure gives 25 small pieces of mysore pak for 1/2 cup besan because there is 3 times more sugar and ghee. *If you feel the ghee is more, you can skip the 1/4 cup oil. Method Sift the flour to get rid of the lumps. Keep a tray, greased ready. Place sugar in a heavy bottomed pan, with water enough to immerse it. Say 1 cup of water. Boil until 1 string consistency. That is, if you check between your fingers, a string will form as shown in the picture. Keep the flame in medium when the syrup is nearing its stage. Swipe the back of the ladle u use in the syrup for checking. Add the flour slowly stirring continuously. I used whisk for easy mixing. Mix until smooth. The flame should always be medium. Mix and keep oil and ghee ready. Start adding ghee slowly and add continuously like 2-3 tblsp at a time. Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee. At one stage, the the colour changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture starts frothy as shown in the picture. Also there will be a pleasant cooked besan smell along with ghee smell. Add 2 tsp of sugar granules and mix quickly (optional). Pour it to the greased tray and level it with a spatula. Sprinkle sugar if desired. Wait until warm and cut into desired shape. Let it cool down completely before transferring to the container. Notes Keep flame always in medium to not to miss the stage. If you want you can cut off the oil and add ghee fully. If you reduce the ghee quantity, the texture wont be same soft and melt in mouth kind. So its up to you. You can use a small plate/ tray as per your convenience. Adding sugar at last stage gives a great texture but its optional. Use good quality ghee as the ghee lends the main flavour for this sweet.
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« on: February 11, 2015, 07:52:34 AM »
The Spring-Summer trend chart is here and the soft colours and lacy fabrics are sure getting our bridal souls excited. While the classic red and pink rule the bridal chart, there are also hints of grey, white and nude slowly making their way into the big fat Indian wedding. As the bride gets experimental, her guests can choose from a variety of reds without worrying about upstaging the bride. Take a look at this bridal trend chart that tells you what's hot this season, along with a buying guide from Peachmode.com where you can find all of these Spring-Summer 2015 trends and more. Less is more: Fabrics with heavy embroidery and embellishments are passé. Instead go for classier options in richer hues with intricate detailing. Let the fabric do all the talking with an elegant rather than over-the-top design.  Marsala: Move over red. Marsala, the colour of 2015, is here to steal the show and we sure are hopping on this ride. *drum roll* Pair the deep tone of this maroon-like shade with white for a stunning combination, or opt for a dupatta in the marsala hue to set off your entire outfit.  Layering: The Spring-Summer bridal look is all about pairing your traditional separates and making them work. Layer your anarkalis and kurtis with a well-fitted koti or an embroidered jacket to instantly take your look a notch higher.  Bespoke jewellery: Do away with those heavy golden jhumkas with equally chunky matching neckpieces. Bridal jewellery this year is all about making an impact, and usually, just one piece of jewellery is more than enough. For a bride, it makes perfect sense to focus on the neckpiece rather than the earrings, as the latter won’t be very much in focus. Dig out a vintage neckpiece to add that old world charm to your look with small jhumkis for your ears. If you are the BFF of the bride, we suggest you go in for statement chaand balis and finish off the look with a flourish of red.  Velvets: The fabric carries forward its legacy from the past two years - remember the Sabyasachi bride decked in royal tones of gold along with a velvet dupatta? Graduating from just a dupatta to velvet lehengas and kurtis, this year will see a line of deep red and inky blue velvet outfits that add a nice pop of colour to the sea of gold and bling. 
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« on: February 10, 2015, 09:01:18 AM »
Vindaloo TOTAL TIME 1hr 45mins PREP 25 mins COOK 1 hr 20 mins This dish was brought to Goa by the Portuguese and soon became a popular Goan dish often served during special occasions. Historically this Pork dish is cooked with plenty of wine vinegar and garlic, however it soon received the Goanese treatment adding plentiful amounts of spice and chilli. It is a little bit of work, but I think it's worth it. INGREDIENTS SERVINGS 6 2 teaspoons whole cumin seeds 2 dried chili pods 1 teaspoon black peppercorns 1 teaspoon cardamom seed 1 cinnamon stick (3-inch long) 1 1⁄2 teaspoons black mustard seeds 1 teaspoon fenugreek seeds 5 tablespoons white wine vinegar 1 1⁄2 teaspoons salt 1 teaspoon brown sugar 5 tablespoons vegetable oil 2 medium onions, cut into rings 1⁄3 cup water 2 lbs pork, cut into 1-inch cubes 1 ginger cube, 1 inch cubed, chopped 8 garlic cloves, peeled 1 tablespoon coriander seed, ground 1⁄2 teaspoon turmeric DIRECTIONS Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder. Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside. Heat the oil in a wide, heavy pot over a medium flame. Add the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. -= You have now created your vindaloo paste - You can make this ahead of time and freeze -. Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over a medium-high flame. When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned. Now add the ginger-garlic paste to the same pot. Turn down the heat to medium; stir the paste for a few seconds. Add the coriander and turmeric; stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil. Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period. Serve with Basmati rice and enjoy! Xacuti Ingredients Chicken cut into 12 pieces 800 grams Oil 4 tablespoons Coconut scraped1 cup Garlic 4-6 cloves Whole dry red chillies broken4 Cumin seeds 1 teaspoon Coriander seeds 1 1/2 tablespoons Black peppercorns 10 Fennel seeds (saunf) 1 teaspoon Carom seeds (ajwain) 1 teaspoon Poppy seeds (khuskhus/posto) 2 tablespoons Cloves 6 Cinnamon 2 inch stick Star anise 4 Turmeric powder 1/2 teaspoon Onions chopped2 medium Salt to taste Tamarind pulp 1 tablespoon Nutmeg grated1/4 teaspoon Method Step 1 Heat one tablespoon of oil in a pan and lightly brown coconut and transfer into a mixer jar. Add garlic cloves. Step 2 Dry roast red chillies, cumin seeds, coriander seeds, black peppercorns, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and star anise till fragrant. Add it to the coconut in the jar. Step 3 Add turmeric powder and a little water and grind to a smooth paste. Heat the remaining oil in a deep pan and sauté onions till well browned. Add chicken and sauté on high heat for two to three minutes. Step 4 Add salt and mix. Add the masala paste and stir well. Add two cups of water and stir. Add tamarind pulp and mix. Grate some nutmeg (about ¼ teaspoon) and add. When the mixture comes to a boil, reduce heat, cover and cook for about thirty minutes or till t Step 5 Serve hot with boiled Goan red rice. Bebinca Serves - 4 Time - 1 Hour to prepare INGREDIENTS 200 gm refined flour 10 egg yolks 500 gm sugar 200 ml coconut milk 5 gm nutmeg powder 200 gm butter METHOD Mix the coconut milk, flour, sugar, nutmeg and the egg yolks and make a batter. Grease an oven proof dish with a spoonful of melted butter, pour 75 ml of batter into the dish and spread evenly. Bake till golden brown. Spread another spoonful of butter and pour another 75 ml of batter over it and spread evenly. Bake and repeat this until all the batter is used up. Turn out the bebinca onto a wire rack. Cool and cut into slices before serving. Prawn Balchao Serves - 4 Time - 45 Minutes + Time to ferment appam batter to prepare INGREDIENTS Prawn Balchao: 1 cup prawn-deshelled and de-veined 1/2 tsp salt 1/2 tsp turmeric 5 green chillies 4-5 curry leaves Oil to shallow fry 2 Tbsp balchao masala For Balchao masala: Red chilli powder Goan Vinegar Garlic, whole Garam masala Ginger Salt and pepper Chopped onions For the Appams: 1 kg rice 1 1/2 litre of tender coconut Optional: water and dry yeast 1 Tbsp sugar 1 Tbsp salt METHOD For the Prawns: Marinate the prawn with salt and turmeric. For Balchao Masala: Make a fine paste of red chiilies and vinegar. Add garlic, ginger and whole gram masala. This is peri peri masala. Saute chopped onion on a slow fire and add peri- peri masala. Now, shallow fry prawns in a pan. Put green chillies and curry leaves. Add the balchao masala. Cook for few more minutes and serve. For the Appams: Mix all the ingredients to make a batter and keep aside for 4 to 5 hours to ferment. Grease a pan and pour a ladle full of batter. Move the pan around to spread the batter so that it is thin on the sides and thick in the middle. Once brown remove the appam from the pan with the help of a knife or thin spatula. Serve with prawn balchao.
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« on: February 09, 2015, 03:38:55 AM »
Shrikhand Ingredients 1 kg thick curds (dahi) 3/4 cup powdered sugar a few saffron (kesar) strands 1 tbsp warm milk 2 tsp cardamom (elaichi) powder For the garnish pistachio slivers almond (badam) slivers Method Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off. Rub the saffron into the warm milk until it dissolves. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender. Serve garnished with slivers of pistachicos and almonds. Tips VARIATION : STRAWBERRY SHRIKHAND Add 1 cup of sliced strawberries instead of the saffron and cardamom powder at step 3. Adjust the sugar accroding to the sweetness of the strawberries Thalipeeth Ingredients 3 tbsp besan (bengal gram flour) 3 tbsp jowar (white millet) flour 3 tbsp whole wheat flour (gehun ka atta) 1 small onion , chopped 1 tomato , chopped 2 tbsp chopped coriander (dhania) 2 green chillies , finely chopped salt to taste Other Ingredients oil for cooking home made white butter to serve Method Mix together all the ingredients in a bowl and add enough water to make a thick batter. Heat and grease a non-stick tava. Spread a layer of the batter to form a pancake of 4 mm. Thickness. Cook on both sides till golden brown, using a little oil. Repeat to make 3 more thalipeeth. Serve hot with a dollop of home-made white butter Vada Pav Ingredients 8 ladi pavs (small squares of white bread) 1 recipe Dry Garlic Chutney For the vada filling 1 1/2 cups boiled and mashed potatoes 2 green chillies, chopped 1 1/2 tbsp grated garlic 1 tsp mustard seeds ( rai / sarson) 1/4 tsp asafoetida (hing) 6 to 8 curry leaves (kadi patta) 1/2 tsp turmeric powder (haldi) 1 tbsp oil For the outer covering 3/4 cup besan (Bengal gram flour) 1/4 tsp turmeric powder (haldi) a pinch of baking soda 1 tsp oil salt to taste Other ingredients oil for deep-frying Method For the vada fillling Pound the green chillies, ginger and garlic using a mortar and pestle. Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds. Add the pounded mixture and sauté again for a few seconds. Add the potatoes, turmeric powder and salt and mix well. Remove from the fire and cool. Divide into 8 equal portions. Shape into rounds. For the outer covering Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water. Dip each round of the vada filling into the batter and allow it to coat the mixture well . Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside. How to proceed Slice each pav into half and spread some dry garlic chutney inside. Place one vada in each pav and serve immediately. Tips Laddi pavs are small square shaped white bread rolls which are available at local bakeries. You can also use bread roll or slices if the pav is not available Modak Ingredients For The Dough 2 cups rice flour (chawal ka atta) For The Filling 1 1/4 cups grated jaggery (gur) 2 cups freshly grated coconut 1 tbsp poppy seeds (khus-khus) 1/2 tsp cardamom (elaichi) powder Other Ingredients 1 tsp ghee for kneading and greasing Method For the dough Boil 1¾ cups of water in a deep non-stick pan. Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough. Cover with a lid and keep aside for 10 minutes. For the filling Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously. Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly. Divide the filling into 21 equal portions and keep aside. How to proceed Knead the dough once again using ½ tsp of ghee and keep aside. Grease a modak mould using very little ghee and close it. Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all the sides. Fill the dough cavity with a portion of the filling. Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling. Demould the modak from the modak mould. Repeat steps 2 to 7 to make the remaining 20 modaks. Place a steamer plate in a steamer and place a banana leaf on it. Moisten all the modaks with little water using your finger tips. Place 10 modaks on the banana leaf and steam on a medium flame for 10 minutes. Repeat step 10 to make 11 more modaks in 1 more batch. Serve warm
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« on: February 08, 2015, 09:07:41 AM »
Lapsi Whistles: High 3, Low 1 Preparation Time: 5 mins Cooking Time: 20 mins Makes 4 servings Ingredients 1/2 cup broken wheat (dalia) 3 tbsp ghee 1 tbsp chopped raisins (kismis) 1 1/2 tbsp chopped cashewnuts (kaju) 1/2 cup sugar For The Garnishs 1/4 tsp cardamom (elaichi) powder Method Heat the ghee in a pressure cooker, add the broken wheat and sauté on a medium flame for 5 to 7 minutes or till it turns light pink in colour. Add the raisins and cashewnuts, mix well and cook on a medium flame for a minute. Add the sugar and 1½ cups of hot water, mix well and pressure cook on a high flame for 4 whistles. Allow the steam to escape using natural/ quick release method (refer handy tip) before opening the lid. Serve hot garnished with cardamom powder. Handy tip: Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart. Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates. When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking Bafla Preparation Time : 16-20 minutes Cooking time : 26-30 minutes Servings : 4 Main Course-Veg Level Of Cooking Medium Ingredients Whole wheat flour (atta) 2 cups Carom seeds (ajwain) 1/4 teaspoon Fennel seeds (saunf) 1/4 teaspoon Salt to taste Oil 2 tablespoons Potatoes boiled and peeled 4 medium Turmeric powder 1/2 teaspoon Garam masala powder 1/2 teaspoon Red chilli powder 1 1/2 teaspoons Amchur powder 1/2 teaspoon Cashewnuts crushed 1 tablespoon Raisins 1 1/2 teaspoons Fresh coriander leaves chopped 2-3 tablespoons Green chillies finely chopped 2 Split black gram skinless (dhuli urad dal),soaked 1 cup Ginger grated 2 teaspoons Green chillies slit 3-4 Ghee 3 tablespoons Cumin seeds 1/2 teaspoon Lemon 1 Method Step 1 Knead whole wheat flour with carom seeds, ¼ tsp crushed fennel seeds, salt, oil and enough water to a soft dough. Step 2 Mash potatoes and put into a bowl. Add ¼ tsp turmeric powder, garam masala powder, ½ tbsp red chilli powder, remaining crushed fennel seeds, salt, dried mango powder, cashewnuts, raisins, 1 tbspcoriander leaves, green chillies and mix. Step 3 Divide dough into small equal portions. Shape each portion into a katori, stuff with potato mixture, gather the edges and seal and roll into a smooth ball. Step 4 Boil plenty of water in a deep non stick pan, add the stuffed balls and cook. When they start floating, drain them. Step 5 Meanwhile boil urad dal and chana dal with ginger, green chillies, ¼ tsp turmeric powder and salt till completely cooked. Mash well with a hand blender. Step 6 Heat ghee in a small non stick pan, add cumin seeds and when they change colour add remaining red chilli powder and mix. Add to the dal and mix well. Step 7 Heat sufficient oil in a kadai and deep fry the boiled stuffed batis till golden. Drain and break them. Put them in a serving bowl. Bhutte Ka Kees  Serves - 6 Time - 30 Minutes to prepare INGREDIENTS 5 medium-sized fresh corn cobs 4 Tbsp oil/ghee 1/2 tsp cumin seeds 1/8 tsp asafoetida 2 tsp ginger paste 1/2 tsp green chilli paste 1 1/2 tsp salt or to taste 1 cup milk 1 Tbsp coriander - finely chopped 1/2 cup coconut - grated METHOD Grate four of the corn cobs and cut the other into tiny pieces. Heat the oil/ghee in a pan and add the cumin seeds, asafoetida and ginger paste. When ginger is a very light brown add the corn, chilli paste and salt. Add the milk slowly, stirring all the time, and bring to a boil. Simmer for a couple of minutes or till corn is cooked. Serve hot, garnished with coriander leaves and grated coconut Bhopali Seek Kebabs Ingredients 300 gm mutton mince with fat 1 tbsp ginger-garlic paste 1 tbsp onion - chopped 1 tbsp deseeded tomato - chopped 1 tbsp green capsicum - chopped 1 green chilli - chopped 1½ tbsp green coriander - chopped 2 tsp kashmiri red chilli powder 1 tsp garam masala 1 tbsp lemon juice ¾ tsp salt 1 tbsp melted butter Method of preparation Mix mutton mince with all the other ingredients, rub well with your palm. Refrigerate for 2 hours. Preheat the oven at 250°C with the skewers placed inside. Divide this mixture into 8 equal portions and make balls. Shape each ball into long 1” thick seekh by rolling on a kitchen platform. Flatten the ends also on the kitchen platform. Pass a hot skewer carefully through this seekh. Press lightly. Immediately put in the hot oven for 12 minutes or till done. Serve.
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« on: February 07, 2015, 04:26:57 AM »
Thepla Ingredients 2 cups whole wheat flour (gehun ka atta) 1 tbsp oil 2 tbsp curds (dahi) 1/4 tsp turmeric powder (haldi) 1 tsp chilli powder salt to taste whole wheat flour (gehun ka atta) for rolling oil for kneading and cooking For Serving chunda or sweet mango pickle Method Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water. Knead the dough well using a little oil. Cover and keep aside for 10 minutes. Divide the dough into 14 equal portions and roll out each portion into a 125 mm. (5") diameter circle using whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides. Serve hot with chunda or sweet mango pickle. Dhokla Ingredients Gram flour (besan) sieved 2 cups Yogurt beaten 1 cup Salt to taste Turmeric powder 1/2 teaspoon Green chilli-ginger paste 1 teaspoon Oil 2 tablespoons Lemon juice 1 tablespoon Soda bicarbonate 1 teaspoon Mustard seeds 1 teaspoon Fresh coriander leaves chopped 2 tablespoons Coconut scraped 1/2 cup Method Step 1 Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again. Step 2 Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali. Step 3 In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer. Step 4 Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate. Step 5 Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas. Step 6 Serve, garnished with chopped coriander leaves and scraped coconut. Khandvi Ingredients 1 cup besan (bengal gram flour) 1 cup fresh curds (dahi) mixed with 1 1/2 cups of 2 to 3 drops of lemon juice 2 tsp ginger-green chilli paste 1/4 tsp turmeric powder (haldi) a pinch of asafoetida (hing) salt to taste 3 1/4 tsp oil 1 tsp mustard seeds ( rai / sarson) 1/4 tsp asafoetida (hing) 5 to 6 curry leaves (kadi patta) 1/2 tsp finely chopped green chillies (optional) For The Garnish 2 tbsp freshly grated coconut 2 tbsp finely chopped coriander (dhania) Method Combine the besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains). Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes). Grease a thali (approx. 10”) on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done. Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1). When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3). For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds. Pour the tempering over the khandvis. Serve immediately garnished with coconut and coriander. Handvo Ingredients 1/4 cup toovar (arhar) dal 1 tbsp urad dal (split black lentils) 1 tbsp green moong dal (split green gram) 1 tbsp chana dal (split bengal gram) 1/2 cup rice (chawal) 1 tbsp whole wheat (gehun) (optional) 1/4 cup sour curds (khatta dahi) 3/4 cup grated bottle gourd (doodhi / lauki) 3 tsp oil 2 tsp lemon juice a pinch of soda bi-carb 1 1/2 tsp sugar 1/4 tsp chilli powder 1/4 tsp turmeric powder (haldi) 1 tsp ginger-green chilli paste salt to taste 1/2 tsp mustard seeds ( rai / sarson) 1/2 tsp sesame seeds (til) 1/2 tsp carom seeds (ajwain) 1/4 tsp asafoetida (hing) For Serving green chutney chaas Method Clean, wash and soak the dals, rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside. Blend the dals, rice and whole wheat in a mixer to a smooth mixture. Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight. Add the bottle gourd, 1 tsp oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside. Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds. When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds. Pour half the batter evenly to make a thick layer. Cover and cook on a slow flame 9 minutes or till the base turns golden brown in colour and crisp. Lift the handvo gently using 2 large flat spoons and turn it over to the other side. Cover and cook on a slow flame for another 7 minutes or till it turns golden brown in colour. Cool slightly and cut into square pieces. Repeat the steps 7 to 11 to make one more handvo. Serve immediately. Mini handvo: For making mini handvos, divide the same mixture into 4 equal portions and pour each portion into a small non-stick kadhai or a pan and spread it evenly to make a thin layer. Cover and cook on a slow flame till both sides turn golden brown in colour and crisp. This allows more uniform and much quick For baked handvo: You can also cook the handvo in an oven. Simply pour the batter into a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 30 to 35 minutes or till the crust is golden brown in colour. Panki Ingredients 2 cups rice flour (chawal ka atta) 1/2 cup curds (dahi) , beaten salt to taste 1/4 tsp asafoetida (hing) 1 tsp cumin seeds (jeera) , roughly ground 1 tsp ginger-green chilli paste 2 tsp garlic (lehsun) paste 2 tsp melted ghee a pinch turmeric powder (haldi) 4 to 6 banana leaves (kele ka patta) , cut into 150 mm. x 150 mm. (6” x 6”) square pieces oil for greasing and cooking Method Combine the rice flour, curds, salt and 3 cups of warm water in a bowl and mix well to make a thick batter. Cover and keep aside for 3 to 4 hours to ferment. Add ¾ to 1 cup of water, asafoetida, cumin seeds, ginger-green chilli paste, garlic paste, ghee and turmeric powder and mix well. Apply a little oil on one side of each banana leaf and keep aside. Put 2 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly to make a thin layer. Fold the other side over the batter. Cook on a non-stick tava (griddle) using a little oil till light brown spots appear on the leaves and the panki in between peels off the leaf easily. Repeat with the remaining ingredients to make 19 more pankis. Serve immediately. Handy tip: You can cook 3 to 4 pankis at a time. Variation: suva panki - after step no. 4 sprinkle 2 tsp finely chopped fresh dill leaves (suva/ shepu bhaji) on top and follow the remaining steps as above.
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« on: February 06, 2015, 03:36:49 AM »
Dal Baati Churma Ingredients For the panchmel dal 1/3 cup chana dal (split Bengal gram) 1/3 cup toovar (arhar) dal 1/3 cup moong dal (split green gram) 1 tbsp urad dal (split black lentils) 1 tbsp whole moong (whole green gram) 3 tsp chilli powder 1/4 tsp turmeric powder (haldi) 1 tsp coriander (dhania) powder 1/2 tsp garam masala 3 cloves (laung / lavang) 2 bayleaves (tejpatta) 1 tsp cumin seeds (jeera) 2 green chillies, slit a pinch of asafoetida (hing) 2 tsp dried mango powder (amchur) 2 tsp tamarind (imli) pulp 3 tbsp ghee salt to taste For the baatis (for 10 baatis) 1 cup whole wheat flour (gehun ka atta) 1/2 cup semolina (rava) 2 tbsp besan (Bengal gram flour) 8 tbsp milk 4 tbsp melted ghee salt to taste For serving melted ghee 1 recipe churma Method For the panchmel dal Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes. Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water. For the baatis Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes. Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati. Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame. When the baatis are done, drain and keep aside. Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also. Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis. How to proceed Pour hot panchmel dal over the baatis. Serve hot with churma. Tips You can cook the baatis in a gas tandoor (without boiling them). Alternatively bake the boiled baatis in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes turning them over occasionally. Or even deep fry them in hot ghee instead of cooking them in a tandoor.
Ker- Sangri Ingredients 1 tbsp ker 1 cup sangri (sanger) 1/2 tsp turmeric powder (haldi) 3 tsp chilli powder 2 tsp coriander (dhania) powder 1 1/2 tsp dried mango powder (amchur) 1 tsp raisins (kismis) salt to taste For the tempering 2 whole dry kashmiri red chillies 1/4 tsp carom seeds (ajwain) 1/4 tsp asafoetida (hing) 3 tbsp oil Method Combine ker, sangri and salt with 2 1/2 cups of water. Pressure cook for 3 whistles. Drain out the water and add the turmeric powder, chilli powder, coriander powder, amchur, sultanas and salt (if required) and mix well. For the tempering, heat the oil in a pan and add the Kashmiri chillies, ajwain and asafoetida. When the seeds crackle, pour the tempering over the ker sangri mixture. Mix well. cook for a few minutes Serve hot. Tips This spicy subji tastes good with puris, parathas or misi rotis. Lal Maas Ingredients: 2 lbs. Mutton Leg 2 lbs. Onions (chopped) 14 oz. Tomato (chopped/paste) 2 oz. Ginger Paste 2 oz. Garlic Paste 7 oz. Curd 2 tsp Red Chili Powder 1/3 tsp Turmeric 2 tsp Coriander 5 Cloves .05 oz. Bay Leaves 4 Cardamom Black 10 to 15 Black Peppers (crushed) 7 oz. Cooking Oil Salt To Taste Preparation: In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown. Keep aside a little of the brown onions to use for garnish. Add the garlic and ginger paste, cook for 15 min. Add cut portions of mutton and let it cook for 30 min. Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste. Cook until the spices are well-cooked and mixed. Add tomato paste and cook on low fire for 40 min. When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving. Gatte  Recipe Servings : 4 Recipe Cook Time : 35 Minutes Ingredients For the Gattas: 1 small cup besan 1/2 tsp turmeric powder 1/2 tsp dhania powder 1/2 tsp chilly powder A hint of heeng 3/4 tsp salt or to taste 1 tsp zeera 1/2 ginger, chopped fine 1 tsp pudina, chopped fine 1/4 tsp baking soda 1 big cup curd, whisked Oil For the Base: 1 Tbsp ghee 1 Tbsp oil 5 guntur chillies 1/2 tsp zeera 1 onion, chopped fine 8-10 cloves 1 piece cassia 5-6 cloves garlic, chopped fine 1/2 tsp turmeric 3/4 tsp chilly powder or to taste 1/2 tsp dhania powder 1/4 tsp heeng Salt 1 green chilly, slit Some coriander leaves, finely chopped Method For the gattas: Dry roast the zeera and then grind it in a mortar and pestle. In a bowl mix the besan, spices and zeera togethar to make the mixture for the gattas. Add to this the ginger and mint leaves. Add about 1 and 1/2 Tbsp of curd into the besan mixture along with the soda. Start to knead it like a dough. Add more curd if its too dry. Be careful not to add too much. Add a couple of drops of oil to make it easier to handle. Once you get the dough to a good consistency where it can be easily handled, you can now just divide it and roll them out into long thin strips. Now boil this rounded strips in some water in a pan. They will be very delicate so handle them with extreme care. Once done take them out. Now cut the long strips into smaller pieces and deep fry these pieces. You can shape the gattas as you like. Once there are nice and golden brown take them out and now prepare the base of this curry. Do not throw away the oil. For the base: In a pan add 1 Tbsp of the oil in which the gattas were fried. Add to that 1 Tbsp of ghee. Add the chillies and zeera to the oil and let it brown. Now add the onions and saute. Add the cloves, cassia, and garlic. Saute well. Now add the powdered spices like turmeric, dhania powder, heeng, red chilly powder, Now just toast the spices. Add a pinch of salt. Now add some water to de-glaze the pan and lift the spices. (just a sprinkle of water to 'bhuno' the masala) Now use the curd that was left earlier from the gattas and add it to this masala. Add it little by little. Add a green chilly. Mix all the curd well with masalas. Once you see the oil coming up to the surface add the gattas. Mix well. Add the coriander leaves. Let it simmer for about 5-7 minutes for the flavors to concentrate. Serve hot. Pyaz Ki Kachori Ingredients For The Dough Crust 2 cups plain flour (maida) 1/4 cup melted ghee salt to taste For The Onion Filling 2 cups finely chopped onions 2 tbsp oil 1 tsp nigella seeds (kalonji) 2 tsp fennel seeds (saunf) 2 bayleaves (tejpatta) 1 1/2 tsp finely chopped green chillies 2 tbsp besan (bengal gram flour) 2 tsp coriander (dhania) powder 2 tsp chilli powder 1 tsp garam masala salt to taste 3 tbsp chopped coriander (dhania) Other Ingredients oil for deep-frying Method For the dough crust Combine all the ingredients in a deep bowl and knead into semi-soft dough using enough water. Knead well for 5 to 7 minutes. Cover the dough with a wet muslin cloth and keep aside for 15 minutes. Divide the dough into 12 equal portions. Keep aside. For the onion filling Heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds, bay leaves, green chillies and onions, mix well and sauté on a medium flame for 5 minutes. Add the besan, coriander powder, chilli powder, garam masala and salt and cook on a medium flame for 2 minutes, while stirring occasionally. Remove the mixture from the flame, add the coriander and mix well. Remove the bay leaves and discard. Divide into 12 equal portions and keep aside. How to proceed Roll out each portion of the dough into a 62 mm. (2½ ") diameter circle. Place one portion of the onion filling in the center of a rolled dough circle. Surround the filling with the dough by slowly stretching it over the filling. Seal the edges tightly and remove any excess dough. Roll the filled portion again into a 75 mm. (3") diameter circle, take care to ensure that the filling does not spill out. Gently press the center of the kachori with your thumb. Repeat steps 2 to 5 to make 11 more kachoris. Heat the oil in a deep non-stick kadhai and deep-fry the 6 kachoris on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes. Repeat step 7 to deep-fry 6 more kachoris. Serve immediately.
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« on: February 06, 2015, 01:42:43 AM »
There’s something utterly special about celebrating love. And when there is an entire day dedicated to this tingly emotion, nothing justifies it better than sweeping the one you love off her feet. This Valentine’s, pick your favourite piece of jewellery for her, and don’t forget to say it with love! Eina AhluwaliaPrice: INR 12, 750 Availability: www.einaahluwalia.com SajjantePrice: On Request Availability: Sajjante, Shop no 6 Om Chambers, Om Chambers, Kemps Corner, Mumbai 400026 Telephone Number +91 22 2391778/6 Timings 11am – 6.30pm Monday – Saturday  Graff DiamondsPrice: On Request Availability: Across select Graff Diamond stores worldwide.  MinawalaPrice: On Request Availability: Across Minawala stores in Mumbai (Bandra, Santacruz & Heera Panna), Delhi and Bangaluru.  GehnaPrice: On Request Availability: Gehna, Kakad Palace, Turner Road, Bandra West, Mumbai, Maharashtra 400050 Tel : 022 6120 1234 
Falguni MehtaBy Appointment Only. To customise your piece, get in touch on: +91-9820050007.  Rare HeritagePrice: On Request Availability: Rare Heritage, 201, Hetal Arch Building, Opp Natraj Market, Malad (W), Mumbai 400064 Tel: 022 40032987/ 40032988 
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« on: February 05, 2015, 02:58:39 AM »
 When it comes to men and their timepieces, it is not just the style, but also the complications and design that draw their attention. Take a look at these intricately detailed yet manly watches, perfect to adorn a man’s wrist.  Ermenegildo ZegnaCelebrating their anniversary, the leading menswear brand launched the Monterubello Power Reserve to honour heritage and excellence. Limited to only 50 pieces in the world, these watches, crafted in pink gold, sport a 38mm diameter case. The watch also has a crystal case back that is exquisitely finished with the Girard Perregaux movement, offering a 46-hour power reserve. Available at all Ermenegildo Zegna boutiques across the country.  Carl F BuchererWho said it’s just the women, men love diamonds too! And, the uniquely designed Adamavi collection of Carl F Bucherer only justifies this notion. Crafted in 18k rose gold, sporting leather and steel straps, all the models in the collection are characterised by timeless simplicity and mechanical reliability. Its bezel set with diamonds, the collection functions on an automatic movement with a 42-hour power reserve. Available at all Ethos Boutiques across the country  RadoThe pleasure of sporting your favourite luxury brand on your wrist as you swings the racket on court. Rado recently unveiled its tennis-inspired mini collection called the Hyper Chrome Court. Sporting gleaming blue, green and orange detailing on the dials, which glow in the dark, the collection is a high-endurance one, perfect for playing matches. The Swiss-made watch has a 45mm dial that functions on an automatic movement with a power reserve of 45 hours. What also makes it perfect for matches is its scratch-resistant sapphire crystal on the black dials. It is belted with black rubber straps. Available at leading retailers across the country  PaneraiCrafted in stainless steel, the Luminor 1950 10 Days GMT Automatic Acciaio is a masterpiece holding a simple look and 296 components. With a power reserve of 10 days, the automatic watch sports a 44mm steel dial with tan leather straps. Its back case cover is made of see-through sapphire crystal that gives a stunning view of the watch’s complex mechanism. Available at Panerai Boutiques in Mumbai and New Delhi  Frederique ConstantComplete your man’s wardrobe with Frederique Constant’s Worldtimer collection, which is a beautiful handmade, water-resistant automatic watch, crafted to accentuate his masculinity. The bezel, set in rose gold, offers a dial with world map imprints, strapped with exotic alligator skin. Available at all Ethos boutiques in the country  BlancpainWith only 188 pieces in the world, the limited-edition Équation Du Temps Marchante by Blancpain was recently witnessed at the SIHH watch show in Geneva. Moulded in 18k red gold, with exotic alligator straps and a folding clasp, the watch is a perfect way to keep track of time, thanks to its self –winding mechanism. Available on request
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« on: February 05, 2015, 01:32:39 AM »
Aloo ChaatCrisp fried potatoes tossed with spicy masala  Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Potatoes, cubed 1/2 inch 3 large Lemon juice 3 teaspoons Salt to taste Ginger, cut into thin strips 1 inch piece Oil to deep fry Onion , chopped 1 large Chaat masala 1/2 teaspoon Red chilli powder 1/2 teaspoon Cumin powder 1/4 teaspoon Green chillies, chopped 2 Fresh coriander leaves, chopped 3 tablespoons METHOD Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately. ... Aloo Prantha Delhi Style Ingredients Wheat Flour (Atta) Salt Oil Water Potatoes (boiled peeled and mashed) Green chillies Curry leaves Coriander leaves Directions 1)Cut the potatoes into half and boil it. 2)Once done, peel the skin off the potatoes and mash it with hand or a spoon. 3)Cut green chillies and add it to the potatoes along with a pinch of salt, curry leaves and coriander leaves. 4)Knead flour as required into a soft dough by adding salt as required with water. 5)Make balls off the dough. 6)Roll them into slightly thick small rotis. 7)Fill the potatoes fiiling into it. 8)Fold the roti and roll them into slightly thick rotis. 9)Oil the heated kadai or tava and place the roti on it and keep turning the sides of the roti. Do not forget to apply required oil, butter or ghee as required on both the ends. Serve it hot with Curd or Pickle or any of Your Fav curries. Portions are not mentioned as it can be taken in required quantity depending on the no. of members to be served. Easy to make and tasty to eat. Aloo Pyaaz Prantha Process is same as above, we just have to add onions according to our requirment into the Potato filling. Anda PranthaIngredients:  Basic Chapati/Paratha Dough Eggs – 1 for every 2 Paratha Tomatoes – Finely chopped (as needed, to taste) Onions – Finely chopped (as needed, to taste) Cilantro – Finely chopped (as needed, to taste) Green Chilies – Finely chopped (as needed, to taste) Salt – to taste Any or all of the following (to taste): Red Chili Powder Chaat Masala Coriander Powder Cumin Powder For the Cheese version, add any kind of shredded cheese (preferably one that melts). For kids, you can add only cheese to the beaten eggs. Method: 1. Beat Eggs and mix all of the above ingredients (except dough) together with the beaten eggs. Keep aside. 2. Roll out a golf ball size portion of dough into a 4-5 inch disc. Dip into dry flour to prevent it from sticking to the surface. 3. Coat a thin layer of oil on the disc and sprinkle dry flour onto it. 4. Fold the disc into a semi-circle, coat another thin layer of oil and sprinkle dry flour on it. 5. Fold the semi-circle into a triangle, dip it into dry flour and roll it out into a larger triangle. 6. Place triangle onto a hot tava and flip it once bubbles appear. 7. Wait another 20-30 seconds until it starts to puff up. With a butter knife, gently open up the top layer of the triangle to form a pocket. 8. Pour in approx. 1/2 egg worth of mixture into the pocket and close it. 9. Allow it to cook on low flame for 20-30 seconds and gently flip it without letting all of the egg mixture spill out. A little will ooze out but that’s ok. 10. Cook once again, pressing slightly until all of the raw egg is cooked inside. 11. Serve immediately or keep in an insulated container until ready to serve. 12. Tastes great with Ketchup or chutney.
Muli Prantha Preparation Time: 15 minutes Cooking Time: 25 minutes Serves: 3 servings (6 pieces) Ingredients: 1 cup Wheat Flour (for dough) 1/2 cup Dry Wheat Flour (for coating) 3/4 cup Shredded White Radish (Mooli) 1/4 cup finely chopped Radish Leaves 1 Green Chilli, finely chopped 1/2 teaspoon Garam Masala Powder 1 teaspoon Coriander Powder 1 teaspoon Red Chilli Powder 1/2 teaspoon Turmeric Powder 3 teaspoons + shallow frying Oil Salt Directions for Stuffing: Remove excess water from shredded mooli by squeezing it. Keep removed water aside and use it to knead dough. Take squeezed mooli, chopped mooli leaves, chopped green chilli, red chilli powder, garam masala powder, turmeric powder and coriander powder in a bowl. Mix them properly and make a stuffing. Divide it into 6 equal portions. Directions for Paratha: Take 1½ cup wheat flour, 2 teaspoons oil and salt to taste in a bowl. Knead smooth and soft dough using water squeezed from shredded mooli. If required, add additional normal water. Cover it with clean muslin cloth for 10 minutes. After 10 minutes, knead dough again and grease surface of the dough with 1 teaspoon oil. Divide it into 6 equal parts and give them a round shape of ball. Press each ball a little between your palms to give a shape of pattie. Coat it with dry wheat flour. Place one pattie on roti making board (chakla) and roll it out in a circle having approx 4-5 inch diameter. Put one portion of prepared stuffing in the center. Wrap stuffing with rolled circle and make a stuffed ball. Press it a little and give a shape of pattie. Coat it with dry wheat flour and roll out carefully and give it a circular shape having approx 6-7 inch diameter. Place it on a heated tava and cook on medium flame. When you see tiny bubbles rising on the surface, turn it over. Spread 1/2 teaspoon oil around its edge on both sides with the help of spatula and cook for 30 seconds each side. Repeat flip and cook process until light brown spots appear on both sides. Stuffed paratha with mooli is ready, transfer to a plate and spread butter over it. Serve with mint chutney and tomato raita.
Mix Prantha Preparation Time: 20 mins Cooking Time: 20 mins Makes 10 to 12 servings Ingredients For The Stuffing 1 1/2 cups finely chopped mixed vegetables 3 to 4 spring onions , finely chopped 1 small potato , boiled 2 tbsp chopped coriander (dhania) 2 green chillies , chopped 1 tsp chilli powder 1 tbsp oil salt to taste For The Dough 3/4 cup plain flour (maida) 1 cup whole wheat flour (gehun ka atta) 2 tsp oil 1/2 tsp salt For Cooking ghee Method For the stuffing Heat the oil and fry the mixed vegetables, and spring onions on a very high flame for 4 to 5 minutes minute. Add the potato, coriander, green chillies, chilli powder and salt and mix well. For the dough Mix all the ingredients and add water to make a soft dough. Divide the dough into 10 to 12 portions. Roll out thinly. How to proceed Put 1 tablespoon of the stuffing in the centre of each dough round. Make an envelope by folding all the sides over the vegetables. Cook on a tawa (griddle) with ghee until crisp on both sides. Repeat for the remaining dough rounds and stuffing Serve hot.
Paneer Prantha Ingredients For The Dough 3/4 cup plain flour (maida) 3/4 cup whole wheat flour (gehun ka atta) 2 tsp oil salt to taste To Be Mixed Into A Stuffing 1 1/2 cups grated paneer (cottage cheese) 2 tbsp finely chopped coriander (dhania) 1 tsp finely chopped green chillies 1 tsp chilli powder 1 tsp dried mango powder (amchur) salt to taste Other Ingredients whole wheat flour (gehun ka atta) ghee for cooking Method For the dough Combine all the ingredients and knead into a soft, smooth dough using enough water. Divide the dough into 5 equal portions. Keep aside. How to proceed Divide the stuffing into 5 equal portions. Keep aside. Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a square of 125 mm. (5") using whole wheat flour. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown. Repeat with the remaining dough and stuffing to make 4 more parathas. Serve hot. Chicken Prantha Ingredients Serves: 2 250 grams Boneless chicken 4 tablespoon garlic 1 small tej patta 1 small stick cinnoman stick 4-6 peppercorn 1 cup flour 1 teaspoon garlic powder (optional) 1 teaspoon chat masala salt to taste 2teaspoon green coriander 2-4 green chillies(optional) water as needed Directions Prep:25min › Cook:10min › Ready in:35min Boil chicken with garlic cloves, cinnamon stick, tej patta and peppercorns till it's completely cooked. No pink should remain in the center. Upon cooling, shred it roughly. Now, make the paratha dough. Break the dough into balls and shape them into the size of small oranges. Mix all the rest of the ingredients in a bowl. Fill each ball with 3 teaspoons of the mixture. Take care that the filling doesn't spill out. Now, put this stuffed ball on the chakla and roll it like a regular paratha. Heat a tawa on medium heat. Put a tsp of oil on it and when it sizzles, put the paratha. Cook on each side for about 2 minutes, till the colour changes to a rich, golden brown. Serve with ghee on top or with dahi.
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