A beautiful kitchen is a comfort zone for cooking

Thursday 22 March 2012

Practical Tips To Avoids Split Ends


I have often thought about the hair and everything we do to stay healthy and strong. However, sometimes we neglect either because of time or not having the right ingredients to prepare our homemade hair masks.

The split ends are a problem that affects almost all women around the world. However, we should not sit on the problem, but we must find solutions or better still, find how to prevent and avoid problems.

If you are constantly suffering from split ends or forks, you’d better read this article well, since you’ll be amazed. Today I’ll let some of the best tips so that the tips of your hair strands have nothing more than health.

•A haircut every 2 to 3 months is ideal for our hair tips do not suffer. When your hair cut ask your hairdresser to cut you no knife or any method other than the odd conventional scissors. The classic cut with scissors is best for your hair.
•The periodic overhaul your hair will be nourished enough to avoid those forks. This process can do it in a beauty salon or your home with a home treatment.

•Do not use much hair dryer. If it is urgent that you have to use it do not forget putting on the diffuser to your dryer. Nor good dry hair closely when wet; bends your head and check air away with the same dryer until almost dry.
•The hair irons are also highly recommended, but there are products that take good care your hair when you use it. These products can be found in creams or gels.
•When your hair is wet do not brush or comb comb bristle very thin, on the contrary must comb with wide and utensils spaced bristles.
•Do not wash your hair with water too hot or too cold. You must have the habit of wash your hair with warm water to avoid drying out and burning.


The Benefits Of Brushing Daily


Most of the people we care every day for the care of our hair , try to use the right products for the type of hair we have, with the advantage that there are now several lines on the market that offer full ranges starting with the shampoo to styling cream and moisturizer that we should apply weekly or biweekly in order to wear a hair healthy.

One of the steps we take to the care of our hair is brushed. Brushing stimulates circulation and protects the hair fiber wear that is constantly subject due to fatigue, stress, climate change, food inadequate, to name a few.

To maintain the vitality of our hair , we must make brushing a daily prĂ¡cica. The proper thing is to do with a good quality brush with natural fiber bristles and rounded ends .


The correct way is to start from the neck to the front , then side to the top and finally from the forehead to the neck in a smooth manner. Use the brush serves not only for the hair, but also to remove residual gel, spray and dust that have accumulated in our hair.

Stylists recommend performing the brushing action before shampoo to remove dead skin and scalp.

The main benefit of brushing is to take the fat of the scalp and spread evenly from root to tip and fat that serves as natural protection to our hair.


In addition to giving vitality to your hair and protect it from wear to which it is exposed, brushing is essential to keep your cuticles healthy by stimulating blood flow . Of course, we must remember not to do so aggressively to avoid damaging it, or grease the hair.

Finally, it is important to keep our brush always optimal cleaning conditions , so it is advisable to wash it every week, with water and soap. We must also eliminate all impurities and residue left in it every time we use it, using a comb or other brush for that purpose only.


Home treatments For Hair Problems



On many occasions, despite the care we put into keeping our healthy hair and healthy we have the unpleasant surprise that it has oily, damaged, dry or dandruff.

It is true that all known-brand specific treatments or we can go to the salon looking for solution to our problemHowever, we also have home treatmentscheaper and made from natural products.

Web of Beauty wants to share with you these treatments provided by a renowned stylist to help you solve your hair problem:

•Treatment for damaged hair: Prepare Mash 1 banana and 1/2 cup olive oil and immediately proceeds to applying it through massage, starting with the hair root to tip. Then cover your hair with a plastic cap and let stand the mask for 10 to 15 minutes, depending on length and volume. He then proceeds to wash it with shampoo and conditioner. This treatment is recommended every 15 days until your hair look healthy.
•Treatment for oily hair: Mix 1/2 cup of pisco (grape or other agardiente), 1 egg yolk and Ph neutral shampoo or baby. Apply massaging with the fingertips, first in the root for 5 minutes and then the mixture leads to tip, leaving acting, hair uncovered, 10 to 15 minutes and then proceed to rinse and apply conditioner or moisturizer, as this mask is both shampoo. Treatment repeated 1 time per week or every 15 days, depending on the need to regulate the production of excess fat in your hair.

•Treatment hair with dandruff: Mix the juice of 1 lemon, apple juice and 1/2 cup olive oil. Make massage with the fingertips, for a minimum time of 5 minutes starting at the root, then take it to the ends of hair and without cover, the mixture let stand for 15 minutes. He then proceeds to wash it with shampoo and conditioner specific. Repeat the treatment every six days.


What Foods To Eat For A Healthy Hair

Before any shampoo, conditioner or hair product, the best we can do for the health and beauty of our hair is adequately feedSo that better assimilate nutrients provided by complementary therapies.

As the scalp and nails are made of keratin -Protein that strengthens their coats-we need to eat a diet containing the substance at high levels and others that will make our hair healthy, a symbol of beauty.



• Zinc: Promotes the volume and size of hair strands. It is present in nuts, eggs, cheese, beans and tuna, to name just a few rich sources of this mineral.

• Vitamin B6: In addition to the growth of the strands, give them a proper metabolism through oily fish, nuts, cereals (especially wheat germ), banana and spinach.




• Iron and iodine: Both minerals provide strength to the scalp making it more resistant. We can find in meat, green leafy vegetables and legumes (iron). They are also found in fish, seafood, garlic, onions and broccoli (iodine).

• Calcium: Makes the enjoyment of a good hair texture, thanks to the consumption of dairy products, nuts and vegetables, primarily.

• Animal protein and vegetableWe may look shiny hair, strong and uniform in color by eating a good amount of meat, poultry and fish as well as milk and cereals.

Hair Styling Tips

5 Hair Styling Tips
to Increase Your Hair's Volume & Bounce


Most women would love to have more volume in their hair. In fact, women spend thousands of dollars each year on product after product, with the hopes they increase the volume of their hair. With brands like Loreal and Paul Mitchell selling shampoos, mousse, conditioners and more, for ladies to use if they want more hair volume, there are many tools out there you can turn to. If you want to know how to get more body to your hair, use these five beauty tips!


1. Don’t Wash Hair Everyday!
While it may sound disgusting for you not to wash your hair everyday, celebrity stylists recommend you not wash your hair on days you want mega volume. Hair that’s freshly washed often falls limp, especially if its medium to long. If you have no choice but to wash your hair, at least use volume-specific shampoo and conditioner.





2. Use The Right Hair Care Products!
If you need more volume in a pinch, you can get what you want with volumizing mousse or spray. Just add it to damp hair and work the product throughout your hair with your fingers, before combing. This works with hair of all lengths, from short to long, from thin to thick!


3. Blow Dry Hair Upside Down!
Although this is an old trick, it’s a good one. To get the most volume out of your blow drying session, flip your head upside down and blow dry your hair. While you’re drying, use your fingers to massage your scalp, lifting your roots as you dry it. If your hair is curly, simply scrunch your hair while you’re drying it. If your hair is short, work some gel in before doing this. If you want to wear your hair straight, finish the drying process by flipping your head back up and using a large round brush.





4. Add Bounce with Velcro Curlers!
Directly after you’ve dried your hair, brush it out and use jumbo Velcro curlers as part of your styling technique. You can find these at any beauty store and many general merchandise stores. You simply roll large sections of hair onto the rollers and their soft Velcro allows them to stay in your hair. This works best if you have straight hair but it can also be wonderful for wavy hair. Give your hair a quick burst of warm air with your hair dryer and then let them cool while you do your makeup or get dressed. When you take them out, you’ll love the extra bounce! Just be careful if your hair is super long, as the curlers can get stuck in your long locks quite easily.


5. Pick Your Part Right!
If you want to give your hair a full look, be sure you style your hair against your natural part. If your hair is thin, this can be an easy way to always ensure your hair looks full and flirty. This will create an instant thick look!
Having high volume hair is extremely sexy, which is why most women crave it. To get full locks, Hollywood beauties often turn to hair extensions. However, everyday gals can’t afford expensive extensions or carve out the needed time to maintain them. They can be beautiful, but they are for high maintenance chicks only. Instead, you can use these five beauty tips to help you get more volume to your hair, everyday!


Wednesday 21 March 2012

Croissants

Homemade croissants - Perfect for breakfast.



This is goin to be a very lengthy process. so stay calm:P

Croissant Dough

3 1/2 cups flour
...1 cup barely warm water
1 teaspoon active dry yeast
1 teaspoon salt
1 3/4 cups cold unsalted butter

Method:
In a medium bowl, mix 1 cup of the flour with the water and yeast just until the lumps of flour are broken up. Set the bowl aside and let rise for 1 hour.

Add the remaining flour, salt and knead the mixture for 1 minute. Cover the bowl with plastic wrap and let rest for 20 minutes.

Knead the mixture by hand for 10 minutes. The dough should be smooth and elastic by the time you finish kneading.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Remove the dough from the refrigerator and on a lightly floured surface, roll it into a 9 x 17-inch rectangle. Place the square of butter on the bottom half of the rectangle. You can use your hands to align the dough and the sides of the butter square.

Fold the top half of the rectangle of dough down over the bottom half so the square of butter is now enclosed. Press together the edges of the square to seal in the butter. Use your hands to even out the square.

Gently pound the square with a rolling pin to stretch the dough and the butter in it. Roll the dough into a 9 x 18-inch rectangle.

Repeat the process of rolling the dough into a 9 x 18-inch rectangle, then folding the rectangle into thirds by bringing the bottom up and the top down over it. Use your fingers to make two imprints on the dough to keep track of the fact that you've completed two turns.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

On a lightly floured surface, roll each half of the dough into a 6 1/2 x 20-inch rectangle.

Transfer each large rectangle onto one of the prepared baking sheets and refrigerate for about 20 minutes. You want the dough firm, but not brittle.

The next step is to cut the triangles from the dough that will be formed into individual croissants.(Please look at the picture in the blog.)


Begin to roll the triangles to form the croissants by curling the two sides of the triangle on each side of the slit away from each other.

Arrange the croissants on a sheet pan and cover them with plastic wrap to proof.

Preheat the oven to 375 F.

Bake for about 35 minutes, or until the croissants are puffed and golden brown

Potato Naan


POtatO Naan.... sooooooooooooooooooooo Soft ,,, Airy n wht not :)


Ingredients:
150 g Potatoes (about 3 medium)
1+3/4th tsp Instant Dried Yeast
1 tsp Sugar
3/4th warm water ( more or less to knead a very soft dough)
1/3rd cup warm water ( extra for yeast)
3+1/3 cups All Purpose Flour
2 tsp Salt
2+1/2 tbsp Olive Oil
1 tbsp yogurt mixed with 2 tsp (more or less) sesame seeds For naan topping.

Method:

Cook the potatoes in a small pot, boiling water for 10 minutes.
Drain and mash until pureed.

Combine yeast and sugar in small bowl with 1/3rd cup of water. Set aside for 10 minutes or until frothy.

Combine the flour and salt in a large bowl. Use a Wooden spoon to gradually stir in yeast mixture, mashed potatoes and oil. And enough of the remaining water to make a fairly soft dough (it will b sticky but should b soft.. u can dip ur hands in flour n can handle it)

Transfer to a lightly floured work surface and knead by hand until very smooth n elastic, about 10 minutes, or beat with a dough hook until smooth and elastic, 5 minutes. (I used machine)
Shape into a ball and place in an oiled bowl.

Cover with a clean kitchen towel and place it in a warm place to rise for 1 hour or until doubled bulk.

Turn the dough out onto a floured work surface and knead for another 3 minutes. Divide the dough into medium to large equal size balls. Cover and let them rest for another 50 mints. Give naan Shape wid help of rolling pin. Make dent wid finger tips... Brush with yogurt and sesame seed mixture.

Preheat Oven to (400 F, 200 C/ Gas 6) for 3 minutes before placing them in oven. Bake for 5 to 10 minutes or until golden brown.

Naan rotiis


Ingredients:
flour/500gms=2cups
salt/1/2tsp
yeast/2tsp
sugar/2tbsp
oil/2tbsp2tbsp
egg1
yogurt/2tbsp
luke warm milk as required

method:

* Stir in milk, egg, salt,sugar,oil, yogurt ,yeast and flour knead wid warm water to make a soft dough.make loose dough...not too much hard for kulchas.....
*brush the oil on dough surface leave it for raise.
*Pinch off small handfuls of dough .
* preheat grill to high heat on ur high temprature.

*make shape n put naan on try n sprinkle the til(sesme seeds) n coat the oil slightly with brush.

bake on max temperature for 3 to 5 mints... i used my fan on.. not grlls... ur oven must b hot like tandoor so preheat for atleast 20 mints before...
if u dnt have fan option u can jus heat the oper grill.. and change the side when one is completly done...
*plz keep on eye until golden color is come...
*change the side of ur crispy naan... bake other side of the naan jus for one or 2 mint not much .and brush again with butter
serve hot >>.....

Butter Naan ♥♥



Ingredients:
2 cups Plain flour
1/2 cup of warm milk
1/2 cup of yogurt
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar
1 tbsp oil

Mix all the dry ingredients together and make a well of flour.
Now mix milk and yogurt together and pour half of it into the well and slowly combine it together.
I don't think there's an exact amount of liquid that should be added to the exact amount of flour to make a perfect dough.
So what I do is add liquid slowly and combine it all together slowly until a soft dough is made.
The dough should be soft enough for you to be able to dig your finger into it without applying any pressure.
If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough.
Cover with damp cloth and let it sit in a warm place for at least 2 hours

Turn your dough onto a floured surface and knead it for another minute,
then cut it into 8 equal pieces. Roll them to the size that you want but not very thin though.
Preheat your oven to 230C or higher heat of oven . If you are using a cookie sheet with a drop of oil on it.
Bake for 3-5 minutes and enjoy

fennel seeds naan.


most soft naan i have ever made
Ingredients

4 cups Cake flour sifted
1 1/2tsp Fennel seeds crush 1/2 tsp of them
1 tsp Salt
2 tbsp Sugar
1pkt or 2tsp Instant dry yeast
1tbsp Cooking oil
2tbsp Melted butter or margerine
l Egg beaten
350ml Warm milk

METHOD

Pour oil, butter, egg and milk into a jug and beat well.
In a bowl place flour, fennel seeds,sugar,salt and mix well.
Sprinkle yeast over flour mixture and mix in gently.
Make a well in the centre of flour mixture and add lukewarm liquid mixture into centre.
Mix into a soft pliable dough.add the liquid little by little to make a soft dough.
Knead dough very well for 15-20 minutes with the palm of your hands.
Place into a oiled large bowl, cover by placing a piece of oiled cling wrap directly on top of dough
Leave to double in size in a warm place,approx. 1 hour.
now make 6 to 8 small balls out of it and and with help of rolling pin make round naans.
make holes in it with help of knife or fingure. brush with ghee.
and preheat the oven grill or broil option at hi. also preheat the plate in which you want to make the naan. put the naan on the heated ovenproof plate and grill it for 2 to 3 minutes each side. when done brush again with melted butter or ghee. and serve with your choice of gravy or tikkas

Pita Breads


homemade pita bread...soft and fluffy...the exact middle eastern recipe....

lukewarm water-110F-1Cup
flour-3Cup
yeast-1 1/2teaspoon
oil-1Teaspoon
salt-1teaspoon
sugar-2teaspoon

add oil,
salt and sugar to the water.
mix yeast in one cup of flour and add this to the water mixture.
add the rest of the flour and knead into a soft dough.
keep the dough in a lightly oiled bowl,cover with a cling wrap and keep in a warm place until it doubles in volume.

punch the dough down and divide into 8 equal balls.rolls the balls into 6-7 inch round circles and keep them on a floured surface covering them loosely with a kitchen towel for 35 mins.

meanwhile preheat the oven to 500F and bake 2 pitas at a time for 5 mins.
the pitas will puff up on their own...

when taken out from the oven place the pitas in a damp towel and cool.

fluffy soft pitas are ready..these are perfect as sandwich pockets....i loved the recipe..

Chicken bread


Ingredients for dough

Flour 16 ounces or 4 cups
Yeast heaped 1 tbsp
Powder milk 2 tbsp
Salt 1 tsp
Oil 4 tbsp
Egg 1 + 1
Castor sugar 1 tsp
Ingredients for chicken filling
Chicken boil and shredded 1 ½ cup
Onion chopped 1
Salt 1 tsp
Black pepper 1 tsp
Coriander leaves 2 tbsp
Green chilies chopped 4
All spice 1 tsp
Flour 2 tbsp
Butter 2 tbsp
Milk 1 cup
Sesame seeds as required
Method for dough
In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with water, leave to rise for 1 hour.

METHOD FOR FILLING

Heat 2 tbsp butter
fry 1 chopped onion till soft
add 2 tbsp flour with 1 tsp salt,
1 tsp black pepper,
1 tsp all spice,
1 cup milk,
cook till thick,
mix in 1 ½ cup shredded chicken
and add 4 chopped green chilies
and 2 tbsp coriander leaves,
remove and cool filling now roll the dough to a rectangular shape,
snipped the edges sides with scissor on knife,
put filling in the centre and fold each side so they overlap each other the filling will show slightly,
brush top with 1 beaten egg,
sprinkle sesame seeds and
bake on 200 degree C for 25 minutes.
enjoy.........

Lamb minced Pastry




ingredients

*1kg lamb mince
*2 potatoes cubed
*onion,garlic chopped
*turmeric,chilli,cumin,cori​ander powder 1and half tsp each
*garlic & ginger paste 1 TBsp each
*salt
*oil

fry onion garlic in hot oil until little brown.
add all the spices,garlic ginger pastes and mix well until oil separates.
put the mince in it and keep cooking until tender.
add potatoes and keep cooking until it is cooked.
turn off the flame when done and let it cool

pastry ingredients
*3 cups of all purpose flour
*1 sachet of instant yeast
*1 cup warm milk
*1 tsp sugar
*salt
*oil
*egg wash(whisked 1 egg+some milk)

the dough can be made before u start to make the mince mixture so it has time to rise.by the time u finish cooking the mince the dough is ready

add sugar in warm milk and then add yeast and cover for few mins.let it rise.
when it becomes frothy the yeast is ready
in large bowl put flour and salt and some oil.mix together.to this add the yeast and warm milk mixture.mix them all together until they bind and form a ball.cover and leave it for an hour in warm place.

the dough will rise and double in size.knead it softly with ur hand then make portions of small balls ( whatever size u want big or small).

take each ball and roll them in round shape.then i placed it on mould to put the mince filling in.if u dont have mould dont worry.after putting the filling just fold it in half and pince the sides with fingertips.it shud look like half moon.make all the others same way.

place in tray and brush the top with egg wash to give shiny and golden color

bake in oven at 180 c for 15-20 mins or until golden brown color.
I hv used benchtop oven so i had to flip them over half way to brown other side.
enjoy hot with ketchup or sour cream.

Stuffed Potato Naan


Ingredients:
flour(maida)
2tb oil
1 egg
1 tb or one small packet instant yeast
1 tb sugar
1/2 tsp salt
luke warm milk for kneading flour as required

Method for dough

combine all ingridients and knead it very well with luke warm water/milk.
knead dough medium soft (not very soft and not hard)after a good kneading cover your dough properly and keep it at some warm place and let it rise for 1 or 2 hours or until double in size.

FOR STUFFING:

Boil three medium sized potatoes peel them off mash.
Add salt,
red chilli flakes,
1/2tsp garam masala
1ts of lemon juiece,
roasted cumin seeds and coriander seeds,
green chillies and green coriander,
Mix everything well...........For making naan take a ball out of the dough roll it in to the shape of chapati.
Spread filling evenly over it.
Now make a cut from the centre of the circle to the edge with a sharp knife.Hold one end into ur hand and roll it like a cone.
Now press the cone down just to give it round shape like a paira.
Roll it again into a round circle like roti dusting surface with flour.
Add seaseme seeds on top.
Cook the lower side of naan on a pan and for upper side grill it in a pre heated oven for 4-5 mins or until nice golden brown colour.
At the end brush it with butter and enjoy...:).

Monday 19 March 2012

Beef Pilau


To serve 2-3:

250gm beef pieces with bone.
Clean the meat, wash and then put it in a pan or pressure cooker.
Add 4-5 cups of water, 1 tsp ginger/garlic paste, 2 tsp salt, some crushed pepper,
1 grated onion and 1 grated tomato.
If you're using a pressure cooker, mutton/lamb should be ready in about 25 mins.
If boiling in an open pan, it might take a little over an hour...so you will have to keep adding enough water to keep the meat completely immersed in the water at all times.
Beef generally takes longer to cook than mutton/lamb.

Once the meat is ready and tender, drain it and set aside.
Reserve the soup for cooking the rice. For every cup of rice, you will need 1 and a quarter cup of liquid.
So check how many cups of rice you have, and adjust the liquid accordingly. If there is too much soup, reduce some. If there is too little, compensate by adding water.

Now for the pilau, you will need:

300gm rice, washed 2-3 times then soaked for half an hour.

On a small saucer, keep these spices ready:
1 level tbsp whole cumin
1/2 tsp whole pepper
2 sticks of cinnamon
2 cloves
2 cardamom

Also, you will need
2 onions, chopped
2 potatoes, peeled and cut into 4 pieces each
1/2 tsp turmeric powder
1/2 tsp cumin/coriander powder
1/2 tsp freshly ground roasted cumin powder
2 tbsp butter
4 tbsp oil
1/2 tsp garlic paste
a bit of chopped coriander

Ok, now we're all set to start cooking!

Take a pan and put it on your stove. Remember that the rice will double after cooking, plus the meat and potatoes that will go in there, you will need to have enough space in the pan. Turn on the heat and once the pan is hot, add the oil and butter.

Then add the spices you had placed on the saucer. Cumin, cardamon, cinnamon, pepper, cloves.

Once they splutter in the oil, add your chopped onions. Fry them until they are transluscent, stirring with a wooden spoon. Then add the potatoes followed by the turmeric and cumin/coriander powder.

Let these fry for a few minutes, then add the garlic paste and a bit of chopped coriander.
The aroma should by now be brilliant. Add in the boiled meat now. Stir together for a few minutes, then add the stock/soup and some salt. Let the stock simmer and taste for the salt. You should be able to feel the saltiness. If it feels just right, it means you have too little. Remember that the rice will need some salt too, so let the salt be enough that you can taste it to be a bit more than you would want. Not too much of course!

Once the water starts boiling, drain your rice (which should have been pre-soaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this, and stir a little. Let this cook on high heat for 2-3 minutes then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.

Once you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then
Turn on the heat and once the pan is hot, add the oil and butter.

Then add the spices you had placed on the saucer. Cumin, cardamon, cinnamon, pepper, cloves.

Once they splutter in the oil, add your chopped onions. Fry them until they are transluscent, stirring with a wooden spoon. Then add the potatoes followed by the turmeric and cumin/coriander powder.

Let these fry for a few minutes, then add the garlic paste and a bit of chopped coriander.

The aroma should by now be brilliant. Add in the boiled meat now. Stir together for a few minutes, then add the stock/soup and some salt. Let the stock simmer and taste for the salt. You should be able to feel the saltiness. If it feels just right, it means you have too little. Remember that the rice will need some salt too, so let the salt be enough that you can taste it to be a bit more than you would want. Not too much of course!

Once the water starts boiling, drain your rice (which should have been pre-soaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this, and stir a little. Let this cook on high heat for 2-3 minutes then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.

Once you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it.

Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve! :)

Mushroom Rice


Ingredients
Rice 3Cups
Mushrooms 10
Spring Onions 1cup chopped
Bay leaves 2
Potato medium 2 cut into small squares
Green chilies 1 cut in to small pieces
Tomato I small chopped
Oil 2 Tbl Spoon
Water 1 ½ cups
Chile powder 1 teaspoon
Salt to taste

Method
Heat the oil in the pan and add the spring onions and let it stew for a while then add the rest of the ingredients except the rice.
Meantime soak the rice in the water for 20 minutes.
Stew the ingredients for a few minutes.
Add the chili powder and the salt mix well.
Now add the water and bring it to boil.
When the water boils add the soaked rice mix well and cover the pan with a lid.
Once the water evaporates for the rice reduce the heat to the lowest as possible and cover the pan with the tea towel and close it with a lid. Leave it for good 10 minutes and remove from the heat.
Enjoy the meal :)

chocolate kisses

recipe

3 large egg whites

1 cup sugar

3 tbsp unsweetened cocoa powder

vanilla extract

preheat oven to 275F.

whip egg whites till foamy.

keep ur processor goin.gradually add in sugar.beat till stiff but shiny.

sift cocoa powder over whites.add vanilla.gently fold in.

bake for 30-35mins.cool completely in oven

Afghani Pulao



Ingredients

Chicken 1 kg without skin, cut into 8-10 pieces
Rice 3 cups
Oil ½ cup
Ginger garlic paste 3 tbsp
Onion ½ kg
Carrot 1, grated or julienned
raisins (half a handful)...soak them for a while n then fry with carrots in a little butter
Salt to taste
All spice 3 tbsp (cumin, cloves, black pepper, cardamon, n cinnamon) grinded
White vinegar 2 tbsp (to boil with rice)

Method
Chop onions finely and fry in hot oil till golden brown. Add chicken, ginger/garlic paste and salt, fry for 5-6 minutes
Add 1 cup of water and cook on low flame till the chicken is tender.
In a big pan boil water and salt , when boiling add the rice and vinegar and boil until the rice is ¾ done.
Drain the rice.
Now grind the all spice roughly-

Arrange the boiled rice in the pan, pour the chicken over the rice, sprinkle with grinded all spice now add another layer of rice, sprinkle with all spice. Cover and put on low flame for a few minutes
When the pilau is ready garnish with the fried carrots n raisins. Enjoy!

n have this pulao with dahi n special chatni...
recipie...red chili n garlic spicy chutni

whole red chillies(round)20
safiad zeera...1 table spoon... See More
lil water
3 table spoons black vineger
salt to taste
garlic 6 medium cloves...
grind them in a mixy.... n its ready...
u can also add finely chopped small onion n 4 to 5 table spoon of this blended chutni mix them togethern have with pulau

Basic Chocolate Cake



You can bake this in a 9x13 pan or use two 9" pans then layer your cakes with frosting or ganache.
You can even make cupcakes out of this, it would yield about 24 small cupcakes.

Here is the recipe:

1 cup room temperature unsalted butter
1 and three-quarter cups sugar
5 room temperature eggs
2 cups all-purpose flour
4 heaped tbsp cadbury's drinking chocolate powder (sweetened)
3 heaped tbsp cocoa powder (unsweetened)
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract or essence
1 1/4 cup milk or buttermilk

TIP: You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice.
Let this stand for 5-10 minutes and then use accordingly. :)


Preheat oven to 180C.

Grease and put some parchment in your pans. Then grease the parchments as well and dust with a bit of flour.

Sift together flour, salt and baking powder. Add the cocoa and drinking chocolate into the flour.
Set aside.

Cream butter and sugar until light and fluffy.
Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula.
This is crucial. Otherwise you're going to be left with chunks of butter in your finished batter.
So make sure you cream it well and don't rush! :)

Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another.
If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren't fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs.
Add vanilla.

Add flour and buttermilk in three alternative pours, starting and ending with flour.
Mix on slow speed and scrape the bowl during the process. I know, it's a pain in the butt.
worth it. At this stage do NOT overmix, just combine until the batter is incorporated. Overmixing can ruin your cake.

Once everything is well incorporated, use a plasticspatula to fold the batter a few more times to make
perfectly sure you've got everything will mixed.

Divide the batter between your cake pans. Bake in preheated oven for twenty-five to forty minutes.
Check for doneness by pressing gently on the cake.
If you leave an indent, not done. If it bounces back gently without leaving a mark, done.
You can use a toothpick to check also. Don't over bake the cake! :)


Let the cake cool in the pan for a few minutes then turn it out onto a rack to finish cooling completely.

Now you can frost it, slice and layer it, ganache it with chocolate...anything you want!

Enjoy!!

Custard Pudding



Ingredients
500ml whole milk (or skimmed if you like)
5 tbsp sugar
2 slightly heaped tbsp custard powder
pinch of cardamon
drop of vanilla
3-4 tbsp evaporated milk
nuts for garnishing

First, mix the custard powder separately in a small bowl with about 2 tbsp of milk.
Pour the remainder of the 500ml in a pan with the evaporated milk and sugar and bring it to almost boiling point then lower the heat.
Add the cardamon and vanilla followed by the custard mixture and keep stirring until the mixture thickens
(for about 2-3 minutes) then turn off the heat.
If lumps of custard occur, pass the mixture through a sieve so it smooths out.
Pour into serving bowls and let it cool to room temp, then garnish with nuts and refrigerate until cold.
It will thicken more as it cools. Serve!