Ingredients •Gooseberries , amla 1 kilogram •Sugar 1 1/2 kilograms •Black cardamom seeds,crushed 1 teaspoon •Almonds,blanched and slivered 10-15 •Saffron (kesar) a few strands Method Place amla in a pan, add two cups of water and cover and cook on low heat for ten to fifteen till amla is tender and water has reduced to half the quantity. Drain, separate the amla segments, remove the seeds and set aside. Reserve the cooking liquour. Heat sugar with one and a half litre of water in a thick-bottomed pan, till sugar dissolves completely and forms a syrup of one string consistency. Add amla and continue to cook. Add crushed black cardamom seeds, almonds and saffron. Continue to cook, uncovered, on low heat till the mixture is thick and translucent. The syrup by now should be of two-string consistency. Cool and store in airtight jars. ...
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Ingredients 2 medium sized onions 1/2 cup oil 400 gms ladyfinger 2 tblsp pomegranate seeds powder (anardana powder) 1 tblsp lemon juice 1 tblsp coriander powder 1/2 tsp turmeric powder salt to taste 1/2 tsp garam masala powder 1 tsp red chilli powder Method Wash, wipe and trim ladyfingers. Make a deep slit on one side of the ladyfinger to create a pocket. Take off and finely slice onion. Mix red chilli powder, coriander powder, turmeric powder, pomegranate seed powder, garam masala powder and salt with four-tblsp oil to make a thick paste. Stuff the ladyfingers liberally with this masala paste. Heat up oil in a pot and stir fry cut onion for two to three minutes or until translucent. Gently slide in the stuffed ladyfingers and stir fry on medium heat up for five minutes turning them occasionally. Sprinkle lemon juice and serve ...
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Ingredients: • 2 Cups flour • 4 Cups Maida • 6 Cups curd • 4 Boiled potatoes • 4 tsp Red chilli powder • 1 tsp Turmeric powder • 2 tsp Cumin seed powder • 2 tsp Ajwain powder • 1 Bunch coriander leaves • 1 Cup grated coconut • 2 tbsp Tamarind • 6 Dates • Green chillies • 1 tsp Chat powder • Salt to taste • Curry Leaves How to make Papri Chat: •Mix flour, Maida, ajwain powder, cumin seeds powder, red chilli powder and turmeric powder. •Add water to make hard dough. •Roll out puris from this dough. •Heat the oil and deep fry them. •Blend the curd nicely. •Heat the oil and put cumin seeds, mustard seeds and curry leaves for 2 minutes. •Pour in the curd and mix it properly. •Mix dates and tamarind. •Add water and boil till it gets cooked. •Blend it in a mixer to make a paste. •Add red chilli and salt. •Mash the potatoes and add chaat powder. •Crush the puris and ad 1 tbsp of mashed potatoes. •Pour 4 tbsp of curd mix and add 1 tsp of red chutney over it. •Sprinkle chaat powder and ...
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Ingredients: 400 g - small black baigans 21/2 tsp - red chilli powder 21/2 tsp - coriander powder 1 tsp - cumin seed powder ½ tsp - turmeric powder 1 tsp - mango powder (or as per taste) ¾ tsp - garam masala powder 5 to 6 tbsp - oil pinch - ajwain salt to taste Method Wash the baigan and pat dry. Make a slit in the middle. In a plate mix together the powdered spices, ajwain and salt. Stuff each baigan with the prepared mixture. Heat oil in a non-stick kadai. Place the stuffed baigans in oil. If there is any leftover masala evenly sprinkle it on the baigans. Simmer. Cover with a lid, having some water on it. Gently mix at regular intervals. Cook till the baigans are soft. Serve hot with any dal, hot rotis and ...
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Ingredients: 200g - 1 packet paneer 1-2 green chillies, finely chopped 1 onion, finely chopped 1/2 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp pepper powder Salt to taste A small bunch of finely chopped coriander leaves Bread to make sandwiches Butter, as per taste Method Grate paneer into a wide bowl. Add the finely chopped onions and chillies. Add all spices - red chilli powder, pepper powder, salt, turmeric powder - and the coriander leaves. Mix all ingredients well. If possible, leave for 10-15 minutes so that paneer is well marinated. Butter slices of bread. Spread the paneer mixture evenly on buttered bread and toast. Enjoy ...
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Ingredients •Boiled rice 1 cup •Oil 2 tablespoons •Fennel seeds (saunf) 1/2 tablespoon •Cumin seeds 1/2 teaspoon •Ginger,finely chopped 1 teaspoon •Mustard seeds 1 teaspoon •Peanuts,roasted 2 tablespoons •Curry leaves 3 sprigs •Potato,finely chopped 1 small •Black gram split (urad dal dhuli) 2 teaspoons •Moong dal 2 teaspoons •Red chilli powder 1 teaspoon •Coriander powder 1 teaspoon •Turmeric powder 1/2 teaspoon •Green chilli,finely chopped 1 •Salt to taste •Lemon juice 2 teaspoons Method Heat the oil in a kadai. Add fennel seeds, cumin seeds, ginger, mustard seeds , peanuts, curry leaves. When they begin to crackle then add potato and cover it for 2 minutes on medium flame till the potato becomes soft. Add urad dal, moong dal, red chilli powder, coriander leaves, turmeric powder, green chillies, salt and saute for two minutes. Add the boiled rice. Mix it well. Put the lemon juice over it and lastly garnish with coriander leaves and mint leaves. Serve hot with raita. ...
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Ingredients •Red kidney beans (rajma),soaked overnight 1 1/2 cups •Oil 3 tablespoons •Bay leaves 2 •Onions,chopped 2 medium •Ginger,chopped 1 inch piece •Garlic,chopped 6-8 cloves •Red chilli powder 2 teaspoons •Coriander powder 1 tablespoon •Turmeric powder 1/2 teaspoon •Cumin powder 1 teaspoon •Tomatoes,chopped 3 medium •Salt to taste •Garam masala powder 1 teaspoon •Fresh coriander leaves,chopped 1 tablespoon Method Pressure cook rajma with five cups of water till five whistles or totally cooked and soft. Heat oil in a deep pan. Add bay leaves and onions and sauté till golden. Add ginger and garlic and continue to sauté for a minute. Add red chilli powder, coriander powder, turmeric powder, cumin powder and stir. Add tomatoes and salt and cook till tomatoes are cooked and oil leaves the masala. Add rajma along with the cooking liquour and mix. Cook on low heat for fifteen minute stirring in between. Adjust salt and add garam masala powder. Cook for five minutes. Garnish with coriander leaves and serve hot with steamed rice. ...
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Ingredients •Milk (full cream) 6 cups •Basmati rice,soaked 3 tablespoons •Vanilla Custard powder 3 tablespoons •Red grapes,halved 10-15 •Bananas (elaichi) 2 •Apple,diced 1 medium •Orange segments,peeled 8-10 •Sweet lime segments,peeled 8-10 •Butter 1 tablespoon •Sugar 8 tablespoons •Saffron (kesar) 6-8 strands Method Heat a pan. Add drained rice and five cups of milk and let it come to a boil. Reduce heat and cook, stirring continuously, so that the milk does not burn. Take custard powder in a bowl, add the remaining milk and whisk. Halve the grapes and remove seeds. Dice apple. Peel and dice bananas. Heat butter in a pan. Add apple, bananas, grapes, orange segments, sweet lime segments and one tablespoon sugar and stir. Cover and cook on low heat till the fruits soften. Add the custard powder mixture to the kheer once the rice is cooked and stir. Cook till thick. Add the remaining sugar and stir till all the sugar dissolves. Add saffron and mix. Transfer the stewed fruits into the serving bowl. Pour the custard kheer over them. Sprinkle pomegranate pearls and serve. ...
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Ingredients •Split Bengal gram (chana dal) ,soaked 250 grams •Oil to deep fry •Salt to taste •Caraway seed (shahi jeera) powder 1/4 teaspoon •Ginger,chopped 1/2 inch piece •Green chillies,chopped 2 •Onion ,chopped 1 medium •Crushed red chillies 1/2 teaspoon •Fresh coriander leaves,chopped 2 tablespoons •Gram flour (besan) 2 teaspoons Method Drain dal and put half of it into a mixer jar and grind coarsely without any water. Transfer into a glass bowl. Grind the remaining dal a little more finely and transfer into the same bowl. Heat sufficient oil in a kadai. Add salt, caraway seeds, ginger, green chillies, onion, crushed red chillies and coriander leaves and mix well with hand. Add gram flour and mix again. Dampen your fingers and take small portions of the mixture, flatten slightly and slide into hot oil. Deep fry on medium heat till half done. Drain on absorbent paper. Deep fry once again just before serving. Drain on absorbent paper and serve hot with a chutney of your ...
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Ingredients •Ladyfingers (bhindi) 250 gram •Sour yogurt 2 cup •Gram flour (besan) 1 1/2 tablespoon •Ginger-garlic paste 1 teaspoon •Green chilli paste 1 teaspoon •Salt to taste •Turmeric powder 1/4 teaspoon •Oil 3 tablespoon •Asafoetida 1/4 teaspoon •Mustard seeds 1/2 teaspoon •Cumin seeds 1 teaspoon •Dried red chillies,broken 3 •Curry leaves 6-8 •Black peppercorns 6-8 •Clove 4 •Fresh coriander leaves,chopped 1 tablespoon Method Whisk together yogurt and gram flour in a bowl. Add ginger-garlic paste, green chilli paste and salt and whisk to a smooth mixture. Add a little water and turmeric powder and mix. Set aside. Trim the ladyfingers on either side. Heat the oil in a deep non stick pan. Add the asafoetida, mustard seeds and cumin seeds and sauté till the seeds splutter. Add red chilies, curry leaves, black peppercorns, and cloves and sauté till fragrant. Add the ladyfingers and sauté for two to three minutes. Add the yogurt mixture and cook on medium heat till the ladyfingers are done and the kadhi has thickened. Garnish with coriander leaves and serve hot with steamed rice. ...
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Jalandhar, Several workers were feared trapped under debris after a four-storeyed factory building collapsed in Punjab's Jalandhar city, 150 km from state capital Chandigarh. Police said that the building of the blanket manufacturing factory, located in the city's Focal Point area, collapsed following a blast in the factory's boiler around midnight Sunday. Over 70 workers were inside the factory - Sheetal Fibres - when the building collapsed. Over 45 workers had been rescued till Monday morning. Many of them had injuries and thus admitted to hospitals here for treatment, said Deputy Commissioner Priyank Bharti. Initial rescue efforts were hampered by the location of the factory being in a congested area and due to darkness. A worker, with serious injuries, was rescued from the debris, officials said. Rescue teams of the district administration were trying to rescue the remaining trapped workers. The rescue work was being carried out by personnel of the fire brigade and police. The district administration has sought the help from the National Disaster Response Force (NDRF) and the Army for rescue and relief operations. According to TV reports, the NDRF ...
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Ingredients 3 medium sized potatoes, 1/2 cup peas 2 carrots - peeled and chopped 1 1/2 cups chopped cauliflower 1 cup chopped cabbage or 1 capsicum - chopped 3 tbsp oil, 3 tbsp butter 2 onions - chopped finely 1 1/2 tsp ginger-garlic paste 2 tbsp pav bhaji masala 1/4 tsp turmeric powder (haldi) 1 tsp salt, 1/2 cup tomato puree 1 tbsp chopped coriander Method 1. Wet potatoes. Microwave potatoes for 5 minutes. Peel and mash coarsely. 2. In a micro proof dish, put carrots, peas, cauliflower and cabbage or capsicum. Add 1/2 cup water. Cover & microwave for 5 mins. Mash with a potato masher. 3. Put oil, onions, ginger-garlic paste, 2 tbsp pav bhaji masala and haldi. Mix well in a dish. Microwave for 5 minutes. 4. Add tomato puree, roughly mashed vegetables, potatoes, butter and salt. Add 1 cup water. Cover and microwave for 5-6 minutes. Mash once in between. Tip Add any other vegetables like ghiya (bottle gourd) or French ...
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Ingredients Thick curd ( fresh ) - 2 cups Milk - 1 cup Sugar ( powdered ) - 1/4 cup Fresh cream - 1/4 cup Cardamom powder - a pinch Badam - 2 Rose petals - 2 tsp Method 1. Soak badam in water, remove skin and cut into slices. 2. Blend curd, milk, sugar, fresh cream, cardamom powder and store in fridge. 3. While serving, add badam and rose ...
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Ingredients •First Dough •Refined flour (maida) 2 cups •Baking powder 1/2 teaspoon •Soda bicarbonate 1/4 teaspoon •Salt to taste •Yogurt 1 tablespoon •Egg •Milk 1/2 cup •Sugar 1 teaspoon •Oil 1 tablespoon •Second dough •Refined flour (maida) 2 cups •Salt to taste •Butter 4 tablespoons •Milk 1/2 cup •Stuffing •Potatoes,boiled and mashed 2 medium •Onion 1/2 medium •Salt to taste •Green chillies,chopped 2 •Cumin powder 1 tablespoon •Pomegranate seeds (anardana),dried 1 teaspoon •Fresh coriander leaves,chopped 2 teaspoons Method To make the first dough, sift the refined flour with the baking powder, soda bicarbonate and salt. Add the yogurt, egg, milk, sugar and a little water. Knead well to make a medium soft dough. Add a little oil and knead again. Cover with a damp cloth and rest the dough for one hour. Knead the dough once again and divide it into eight equal portions. For the second dough, sift the refined flour with salt. Rub in the butter with your fingertips till the mixture resembles coarse crumbs. Gradually mix in the milk and knead to make a soft, smooth dough. Cover with ...
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Ingredients •Bread slices 8-10 •Onion ,finely chopped 1 medium •Green chilli,finely chopped 2 •Curry leaves,hand torn 5-6 •Ginger,finely chopped 1 inch piece •Cumin seeds 1 teaspoon •Roasted peanuts 3 tablespoon •Rice flour 1/2 cup •Yogurt 1 cup •Soda bicarbonate a pinch •Salt to taste •Fresh coriander leaves,chopped 2 tablespoon •Oil for deep-frying Method Trim the edges and cut the bread slices into cubes. Put them in a bowl. Add the onion, green chillies, curry leaves, ginger, cumin seeds, peanuts, rice flour, yogurt, soda bicarbonate and salt and mix well to make a dough. Add the coriander leaves and mix. Heat sufficient oil in a kadai. Grease your palms, take a little of the dough and roll into ball. Press lightly and make a hole in the centre just like a medu vada. Slide the vadas into the hot oil and deep fry on medium heat till golden and crisp. Drain on absorbent paper and serve hot with any chutney. ...
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Ingredients •Mango 1 •Yogurt 1 cup •Sugar 1 tablespoon •Green cardamom powder a pinch •Saffron (kesar) 2-3 strands Method Wash, peel, remove seed from mango and make a puree of its flesh in a mixer. Transfer into a bowl. In the same mixer blend yogurt, sugar and ice cubes for a minute. Add mango puree and blend for half a minute on minimum speed. Garnish with saffron strands and serve chilled. ...
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Ingredients 1 1/2 cups vermicelli (MTR semiya or other brand, angel-hair pasta) 1/2 cup onions, finely chopped 1/2 cup carrots, cut into fine cubes 1/2 cup bell-peppers (capsicum), cut into small cubes 1/2 cup tomatoes, cut into small cubes 1/4 cup peas (optional) 1/2 tsp rasam powder (MTR or other brand) 2 tbsp cilantro (coriander leaves), chopped 3 cups water For Seasoning 7-8 tsp vegetable oil 1 1/2 tsp urad dal (black gram) 1/2 tsp mustard seeds 5-6 green chillies, finely chopped Preparation If you're using long (angel hair) pasta or vermicelli, cut it into 1/4 inch pieces. Roast the vermicelli or pasta in 2 tsp of oil for a couple of minutes, until brown. This prevents the upma from becoming sticky. You can skip this step, if you like. Heat oil in a shallow pan, and add the urad dal and mustard seeds. When the seeds start to splutter, add the add green chillies, ginger, curry leaves, and onions, bell-peppers, and carrots, along with some salt. Cover and cook for 3-4 minutes on low heat, stirring occasionally, until onions become translucent, and other vegetables are cooked. Add the tomatoes and peas and saute for 2 ...
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Ingredients: 3 cup plain Curd (Yogurt) with curd cream 2/3rd cup Sugar (Cheeni) 1/2 cup Ice Water 8-10 crushed Ice-cubes How to make meethe lassi: If you have access to it, spoon off 4 pieces of firm 'curd cream' from the top of curd and set aside for garnishing. Place the curd and the sugar in a mixing bowl and whisk it until frothy. Add the ice water and whisk again briefly. Stir in the crushed ice. Alternately, use a blender. Divide the curd and sugar mixture into two batch, cover, and process for 1-2 minutes. Transfer and repeat for the second batch. Pour the beverage into 4 chilled glasses. Carefully place a piece of curd cream, if desired, on each drink and garnish with a sprinkle of sugar. Serve ...
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Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release. Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. Now put dhania powder, garam masala, black pepper, salt, red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. Also put some dhania powder in it. Now put moong dal dried of water in it and fry. Now put amchur powder in it and fry for 5 minutes till dal is further dry. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan. Dish is ready to serve. Can serve 5 ...
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ਭਾਰਤ ਵਿਚੋਂ ਟੀ.ਬੀ. ਦਾ ਅੰਤ ਕਠਿਣ ਹੈ... ਕਿਉ ਕਿ ਟੀ.ਬੀ. ਕੋਈ ਅੱਜ ਦੇ ਯੁਗ ਦੀ ਬੀਮਾਰੀ ਨਹੀਂ ਹੈ ਅਤੇ ਨਾ ਹੀ ਆਧੂਨਿਕ ਸਮਾਜ ਦੀ ਦੇਣ ਹੈ ਮਿਸਰ ਵਿੱਚ 3000 ਸਾਲ ਈਸਾ ਪੂਰਵ ਦੀਆਂ ਮਮੀਆਂ ਵਿੱਚ ਵੀ ਟੀ.ਬੀ. ਦੇ ਲੱਛਣ ਮਿਲੇ ਹਨ। ਅਜਿਹਾ ਪ੍ਰਤੀਤ ਹੁੰਦਾ ਹੈ ਕਿ ਮਿਸਰ ਦੇ ਫਰਾਓ ਰਾਜਾ, ਅਖਨਾਤਨ ਅਤੇ ਉਸ ਦੀ ਖੂਬਸੂਰਤ ਮਹਾਰਾਣੀ, ਨੇਫਰਤੀਤੀ ਦੀ ਮੌਤ ਟੀ.ਬੀ. ਦੀ ਵਜ੍ਹਾ ਤੋਂ ਹੋਈ ਸੀ। ਮਿਸਰ ਵਿੱਚ ਤਾਂ 1500 ਈਸਾ ਪੂਰਵ ਵਿੱਚ ਟੀ.ਬੀ. ਹਸਪਤਾਲ ਹੋਣ ਦੇ ਪ੍ਰਮਾਣ ਵੀ ਮਿਲੇ ਹਨ। ਬੈਕਟੀਰੀਆ ਵਲੋਂ ਪੈਦਾ ਹੋਣ ਵਾਲਾ ਟਿਊਬਰਕੁਲੋਸਿਸ ਯਾਨੀ ਟੀ.ਬੀ. ਇੱਕ ਅਜਿਹਾ ਸੰਕ੍ਰਾਮਿਕ ਰੋਗ ਹੈ ਜੋ ਅਨੰਤਕਾਲ ਤੋਂ ...
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