Do You Know 10 Benefits Of Lemon?

Following are the 10 benefits of lemon
Do You Know 10 Benefits Of Lemon?
Do You Know 10 Benefits Of Lemon?

1. For stomach ache - 

Taking salt, carom seeds, cumin seeds, sugar, after grinding two grams each, squeezes a little lemon, it provides relief in pain. Eat with hot water.

2. Constipation - 

juice of two lemons, after defecation in the morning, 250 ml again in the evening. Took. Constipation is cured by drinking it with water.

3. Indigestion- 

Licking ground nutmeg in lemon juice is beneficial in indigestion or eating it after eating a lemon, ginger, and rock salt before meals end indigestion. And hunger fizzles out.

RECOMMENDED POST: Keep Kitchen Hygienic With These 21 Rules

4. Toothache-  

Rubbing lemon (squeezing) after grinding a few cloves ends with pain. Rubbing food with soda also cures pain.

5. Dysentery- 

Squeeze lemon in half a loaf of fresh water and drink it thrice a day, it is beneficial for dysentery.

6. Dizziness – 

If you feel dizzy due to gas in the stomach, if you feel round, squeeze lemon in a cup of warm water and drink it for eight days. A headache will get better soon.

YOU MAY LIKE: Know The Rules, Benefits, And Harms Of Keeping A Knife

7. Heartburn – 

Taking 250 grams of lemon squeezed in cold water provides relief in heartburn and heart palpitations.

8. Bloody piles- 

Cut 1 lemon and grind 4 grams catechu and sprinkle it on the lemon and keep it on the terrace at night, suck both the pieces in the morning. It is a great medicine to stop bleeding. Use 5 days.

9. Obesity - 

from  1 drink juice fasting mouth lemon 250 grams of water. Drinking for two months in summer becomes light.

ALSO VIEW: Bring A Twist In The Taste, Try This Recipe

10. Recipe Stomach diseases - 

For stomach upset, pain, constipation, loss of appetite, etc., make two pieces of lemon, 50-50 grams of Triphala, carom seeds, black salt, 1-1 tola of black pepper, half a kg of guar and ghee. After filtering ghee, make small pieces of guar 

Keep Kitchen Hygienic With These 21 Rules

Food poisoning or infection can also occur from home food, Keep kitchen hygienic with these 21 rules
Keep Kitchen Hygienic With These 21 Rules
Keep Kitchen Hygienic With These 21 Rules

Food poisoning is caused by the entry of bacteria called Listeria into our bodies. It is not necessary that the food you are cooking at home is clean. How that, now perhaps this question must be arising in your mind.

You Wash and cook vegetables well and take full care of the kitchen, etc. things will be in your mind. But the truth is that there are many such small mistakes that happen in the kitchen, which we do not pay attention to. Which we and our loved ones have to pay. Regular cleaning of the kitchen is essential. 

Where are most bacteria found?

Do you know where most bacteria are found? A place where most of the women don't even notice. Most germs are found in the handle of the fridge. How come they know, as if you are chopping potatoes and you need tomatoes. 

So by opening the fridge with the same hand, you took out the tomatoes. Many types of bacteria are also found in raw vegetables. Most of the women open the fridge with the same hand to remove the essential items during cooking. Due to which the exchange of bacteria takes place. Apart from this, most bacteria are also hidden in grinders, microwaves, and switchboards.

To maintain the hygiene of the kitchen, you must follow some rules.

Rule No. 1- 

The first rule of kitchen hygiene says that as soon as you enter there and before making anything else, wash your hands or use sanitizer.

ALSO VIEW: Know The Rules, Benefits, And Harms Of Keeping A Knife

Rule No.2-

It is often seen that women keep the knife after cutting vegetables without dusting them. Then again use the same knife to cut the fruit or vegetable. If the knife is not washed after cutting vegetables and fruits, then bacteria start growing in it. The number of which doubles the hourly rate. 

Rule No.3-  

Raw meat, especially red meat, contains the most bacteria. A bacteria called Vibrisobro is found in seafood, especially oysters. This can also make you a victim of chronic disease. Escherichia coli bacteria are found in raw meat. Therefore it is important that you use separate chopper boards for both veg and non-veg. Wash the chopper board immediately after use, so that bacteria do not pass on to other foods.

Rule No.4- 

Most Indian kitchens have exhaust fans instead of chimneys. Due to which the smoke is not able to come out completely. Black marks start appearing on the walls and gradually insects and insects start growing in them. Keep some medium of ventilation in the kitchen. Clean the walls regularly as well. 

Rule No.5-  

According to a survey Indian women use a cloth to clean the gas stoves and kitchen slabs. In which the accumulated stains are not easily cleaned. Gradually bacteria start taking birth in them. If possible, use and throw wipes instead of cloth. Do not allow food that has fallen on the slab to dry out. Clean it immediately with tissue paper.

Rule No.6-  

If you are a working woman and are unable to spend much time in the kitchen, then once in 5 to 6 months get pest control done in the kitchen.

Rule No.7 - 

Do not leave the slab dirty while sleeping at night, otherwise, it will invite cockroaches. 

Rule No.8-   

The dustbin is the biggest source of bacteria. So keep the dustbin of your house clean. Keep separate dustbins for both the home and the kitchen. Always keep polythene in the dustbin. This will also help you in throwing away the garbage.

Rule No.9- 

Clean the sink regularly. Take care that no food remains in the sink. Put phenyl in the sink at night so that germs don't live there.

Rule No.10-  

To keep the kitchen hygienic, it is necessary that you do not leave the utensils near the sink after washing them. Put it on the rack immediately. With this, your kitchen will also look good and there will be no smell from the utensils. 

Rule no. 11-  

Your first effort should be that there should be no insects in the kitchen. If you are using insecticides like Hit to clean the insects, then take care that they do not get into any food item. Remove it from foods before using it.

Appliances Care Rules

Rule no. 12- 

In maintaining the cleanliness of the kitchen, the care and cleaning of kitchen appliances also have an important role. After cooking anything in the microwave, clean it immediately. After cooking anything in the microwave, leave its door open for 5 minutes so that the heat inside comes out.

RECOMMENDED POST: Bring A Twist In The Taste, Try This Recipe

Rule no. 13-

Clean the sink daily. Don't let grease settle in the sink. For this, you put soda in hot water and pour it around the sink. Nowadays, most homes have stainless sinks which are easy to clean.

Rule no. 14- 

The fridge is the most important appliance in our kitchen. It also helps in keeping the food safe and also gives rise to bacteria if not taken care of. Do not keep cooked food in the fridge for a long time. Keep non-veg and veg food separately, especially raw meat. Do not keep cooked food with raw vegetables. Apart from this, once in 15 days, make sure to clean the inside of the fridge.

Rule no. 15-  

The chimney is installed right above the gas in most of the houses and they have 2 to 4 manual exhaust fans, which draw the smoke of the kitchen. Grease starts accumulating inside it. Clean the chimney as directed. Use a sponge and toothbrush to clean off any greasy grime in the chimney.

Rule no. 16- 

You must also clean the filter once a week. The wiring and filters like RO must be cleaned in 1 to 2 months.

Rule no. 17- 

Clean the grinder also once a week through wipes and liquid spray cleanser. Food is often stuck under the rubber in the lid of the grinder jar. So take out the eraser and clean it through a brush. 

Rule no. 18-  

To clean the cabinet, mix liquid soap and white vinegar in water and wipe it through wipes. After wiping thoroughly, take a clean cloth and dip it in hot water to clean the remaining soap solution from inside the cabinet.

Rule no. 19-  

After using the toaster, sandwich maker, clean it immediately with a tissue. Never keep the hot sandwich maker closed. 

Rule no. 20- 

Regularly clean the switchboard as well.

Rule no. 21- 

Do not keep kitchen appliances in the same place around water.

YOU MAY LIKE: Make Your Cooking Easier With These 10 Tips

CONCLUSION:

To keep the kitchen hygienic, it is necessary that you do not leave the utensils near the sink after washing them. 12- In maintaining the cleanliness of the kitchen, the care and cleaning of kitchen appliances also have an important role. After wiping thoroughly, take a clean cloth and dip it in hot water to clean the remaining soap solution from inside the cabinet.

Know The Rules, Benefits And Harms Of Keeping A Knife

The main place of the house is the kitchen of the house, Know The rules, benefits, and harms of keeping a knife  in the kitchen
Know The Rules, Benefits And Harms Of Keeping A Knife
Know The Rules, Benefits, And Harms Of Keeping A Knife 

Rich or poor, having a kitchen is very important for everyone. Well, things are the same things in the kitchen. Utensils and food items are the greenest of these, Kitchen of every house. The kitchen gives us food to survive and it is very important to purify the positive energy we get from food. 

But many times we ourselves fill our kitchen with Vastu defects. It is a mistake that we make in keeping the items in the kitchen, especially in keeping the knife, as well as keeping the knife and knife anywhere in the house at any time also has a wrong effect on the lives of the people of the house. 

It is absolutely true that keeping knives and knives wrongly in the kitchen and other places in the house has bad effects on the people of that house and their public life because according to Vastu there are some rules which should be followed if we do not. If adopted, it fills our lives and relationships with sorrows. Yes, there are some such mistakes from you and us knowingly inadvertently keeping and using knives and knives. 

This article is a small attempt to tell those mistakes so that you know them and then remove them and live your life.

Mistakes made in keeping knives which give lifetime loss like this.

1. If you keep the knife hanging in the kitchen, then do not do it at all, because by doing this, the relationship of the people living in your house will suddenly end with each other, as well as people without talking. They will start fighting with each other and like a hanging knife and knife, the people of the house will feel that we are hanging together because of our relationship and are not living together.

2. Never keep the knife in front of you decorated and the sharp part of them should not be visible to the people coming into the kitchen all the time, so you should keep the knife and knife in a box in the kitchen Keep it as well as when you need it, you take them out and clean them after using them and keep them in the box because if you keep them in the open form then their sharp edge will have such a negative effect on your life which will affect your every happiness. And its effect will be on every member of the house. 

ALSO VIEW: Bring A Twist In The Taste, Try This Recipe

This will start cutting the progress of every person in the house and you will not be able to know this thing, secondly, it is necessary to keep the knife and knife clean for this also, After working, because with a knife we ​​clean the dirt of anything and make it usable and eatable, but when the knife itself is dirty, what will it clean the dirt, but it will spoil that thing by putting its negative effect. The effect of which will start directly on the people using that thing. To avoid making these two mistakes.

3. Both husband and wife should take care that never keeps a knife in their bedroom. Even if you have brought it for any work, then immediately after the work is done, put it back in the right place in the kitchen, because the knife kept in the bedroom will create so much negative energy in your bedroom that you cannot even imagine. It will bring sudden earthquake in your married life and such an earthquake which will cause loss of honor, health loss, money loss, stress, doubt, differences, obstruction, decline in the life of husband and wife to such an extent that the marital relationship of years when Will reach divorce, you will not know. That's why you should always avoid making this mistake.

4. If you keep a knife in the children's room, then it will take its toll on the education of the children. Due to which the children will not only fall behind in studies, but their minds will also stop engaged in studies.

5. If you keep a knife in the drawing-room of the house i.e. in the guest room, then it will harm you socially, that is, you can fight till the relations with the people of the society deteriorate. At the same time, the good image, identity created in your society for many years can be bad. At the same time, the worst effect of this is that whenever a guest comes to your house as a guest and you will take care of him from the heart, even then, as soon as he leaves your house, the first thing he will do is to do evil to you. You will never get praise from people and this will apply to every member living in that house who will break you to the core. And there will come a time when you will stop being hospitable. Therefore, never keep a knife in the drawing-room of the house.

6. You should never decorate the cutlery on the dining table, but keep it in a box only when they are needed, take them out or else not because the knife is used as a weapon, in such a situation if you keep the knife on the dining table itself. If they are decorated uselessly, then they will create unnecessary tension among the people of the family who eat together at that table, which will neither be the reason nor the solution, if it will happen, then unnecessarily whatever you will be in you, even when everyone To have a meal together, you must be sitting together at the dinner table. Therefore, never keep the cutlery set open or decorated on the dining table.

RECOMMENDED POST: These 10 Pickles Of India Are Different, know them 

7. Never use a broken and unsharpened knife in the house. Due to this, there are obstacles in luck, and the work being done gets spoiled.

These were the benefits and harms associated with knives. 

Now let's talk, how even a small knife can protect you, how it can save you from the evil eye, evil force, bad dreams like this-

1. If you are afraid all the time, bad thoughts keep coming, some unknown fear haunts you, then you take a small silver knife and wear it in a red thread around your neck on any Tuesday or around the neck of anyone who is afraid. Let all kinds of fear and fear will go away and you will feel fearless and very soon you will feel this change inside you.        

2. If you have bad dreams and you wake up in a deep sleep, or you can not sleep at all, then you should sew a small iron knife in a black cloth and keep it under your pillow from Saturday and start sleeping. You will see that within a few days you will stop having bad dreams, as well as sleep, will be good.

3. Young children are most prone to visual impairment and upper handicap. Young children very quickly come under the influence of eyesight and upper handicap. Tie a small silver knife in his waist with a pink thread with coral having a pink luster, tie it only on any Monday. Both these things will be easily available at any silverware shop.

4. When any girl or boy is married, at that time after the Haldi ceremony, there is a hindrance in the hands of both of them. This goes to protect both Kangana from the evil eye and upper handicap of the people as the bride and groom wearing turmeric gets the effect of evil eye and bad shadow very soon. Which is also called coming in a japta in the common country language. This knife is removed from the hands of the bride and groom only after Kangana is married.

5. If you are going to a deserted place at night and there is a forest or darkness on the way, then at that time you will be protected, a big iron knife, yes, you will have to carry that iron knife in your hand, along with that one with you. It is necessary to have a knife in the hands of all the people at the time, because only the one who has the knife in his hand will get protection, at that time in that forest or deserted area, then an iron knife in a deserted and deserted place where weapons It will work for the same, it will also protect against other negative forces, this is a very effective and old remedy. 

YOU MAY ALSO LIKE: Buzzing Dining Table from Kitchen Garden

CONCLUSION:

It is a mistake that we make in keeping the items in the kitchen, especially in keeping the knife, as well as keeping the knife and knife anywhere in the house at any time also has a wrong effect on the lives of the people of the house. Never keep the knife in front of you decorated and the sharp part of them should not be visible to the people coming into the kitchen all the time, so you should keep the knife and knife in a box in the kitchen Keep it as well as when you need it, you take them out and clean them after using them and keep them in the box because if you keep them in the open form then their sharp edge will have such a negative effect on your life which will affect your every happiness.

This will start cutting the progress of every person in the house and you will not be able to know this thing, secondly, it is necessary to keep the knife and knife clean for this also, After working, because with a knife we ​​clean the dirt of anything and make it usable and eatable, but when the knife itself is dirty, what will it clean the dirt, but it will spoil that thing by putting its negative effect.


If The Family Wants To Be Happy Then Bring A Twist In The Taste, Try This Recipe

Wants To Make Family Happy Then Bring A Twist In The Taste With This Recipes
If The Family Wants To Be Happy Then Bring A Twist In The Taste, Try This Recipe
If The Family Wants To Be Happy Then Bring A Twist In The Taste, Try This Recipe


Fruit punch

Ingredients: 

Guava juice, Pineapple juice, Limca or Soda bottle, Litchi juice, Crushed ice as required, Apple juice, Cherry syrup, Do not take mango or Grapes.

Method: 

Mix all the juices, put ice cream in it, put it in the mixer, and stir and serve.

ALSO, VIEW: 10 Pickles Of India Are Different, You May Not Know

Cottage cheesecake

Ingredients:

Milk 6 cups, Water 3 tbsp, Sugar 3 tbsp, Paneer 1 cup (grated), Cornflour 5-6 tsp, Saffron 1 pinch, Green cardamom tsp, Rose essence 4-5 drops, Silver Work 1 or 2.

Method: 

In a heavy-bottomed vessel, keep milk on high flame. Stir continuously for 10-15 minutes. Boil water and sugar together. Add paneer to it, cook for a minute, and take it off the flame. Now put this mixture in boiling milk and let it thicken by adding cornflour. Then take off the gas and mix saffron, cardamom, and rose water. Put it on a plate and cool it. Serve garnished with silver work, pistachios, and almonds.

To make ground cardamom: Add cardamom 1 tbsp, sugar 2 tbsp, grind cardamom and add sugar.

Rabri Falooda

Ingredients for Rabdi: 

Milk 4 cups, bread 1½ (soaked in water and squeezed), sugar 1½ teaspoon, a pinch of cardamom powder, a pinch of saffron (soaked in hot water), 2-3 drops of rose water.

Method: 

Mix bread in a cup of milk and blend it in a grinder. Now add this mixer to the remaining milk and cook till it becomes thick. Mix cardamom powder and sugar and let it cool. Then cool after mixing saffron and rose water and serve with cold fruits.

RECOMMENDED POST: Buzzing Dining Table from Kitchen Garden

Ingredients for Falooda: 

Cornflour 2 cups, water 7-8 cups, cooking oil 2 tsp.

Method: 

Mix cornflour, water, and oil well and keep it on the flame and cook it till the mixture becomes thick. Then take it off the flame and cool it, then put it in the vermicelli machine and make vermicelli. Now put rose water vermicelli in cold water.

Sweet Rose Lassi

Ingredients: 

Curd 2 cups, Rose essence 2-3 drops, Powdered sugar 5 tbsp, Ground cardamom the tsp, Saffron 1 pinch, Crushed ice cup, Water 1½ cups, Rose petals for garnishing.

Method:

Mix curd, sugar, rose essence, saffron, and water together in a mixer and add crushed ice. Now pour into tall glasses and serve garnished with rose petals.

YOU MAY LIKE: Make Your Cooking Easier With These 10 Tips

Date milk

Ingredients:

Milk 1 liter (6 cups), finely chopped dates 3-4, sugar 5 tbsp, saffron the tsp, ground cardamom tsp.

Method:

Add milk to the pan and cook on high flame. Add dates and saffron to it and cook for 10-15 minutes. Now add ground cardamom and serve in tall glasses.



These 10 Pickles Of India Are Different, You May Not Even Have Heard The Name Of Some.

For some people, a meal without pickles seems incomplete, These 10 Pickles Of India Are Different Know More
These 10 Pickles Of India Are Different, You May Not Even Have Heard The Name Of Some.
 10 Pickles Of India Are Different, You May Not Even Have Heard The Name Of Some.

Some people might have eaten mango pickle, lemon pickle, green chili pickle till now.

10 pickle recipes that are unique and must be tried once:-

1. Eggplant Pickle

You must have heard of brinjal sabzi and brinjal ka bharta, but the good thing is that brinjal pickle can also be made. No special preparation is required for this pickle. This pickle is the famous pickle of Goa. Choose fresh eggplants for this marinade because older eggplants make a difference in flavor.

Stuff

1 large brinjal, 1/2 tbsp fennel, 5 tbsp vinegar, 1 tsp turmeric powder, 1 cup sugar, 1 tbsp cumin powder, 1/2 tsp black pepper powder, 1 tsp mustard seeds, 7 tablespoon mustard oil, 1 tablespoon panch phoran, salt to taste

Method

Wash the eggplant thoroughly. Then cut it into small pieces. Heat oil in a pan and add panch phoran and fennel. Then add the eggplant pieces. Then add all the spices one by one and cook the pickle on low flame. Even if cover the pickle for a while. When the eggplant is cooked, add vinegar and sugar to the pan. Play them for a while. Now if the pickle starts leaving oil, then turn off the gas. Now cool it and fill it in a glass bottle.

2. Banana Flower Pickle

This pickle is popular in Assam and contains banana flowers, which are a rich source of iron, calcium, and other minerals. While some other parts of the country also consume this superfood banana flower in the form of pickles.

Stuff

1 banana flower, 2 potatoes, 5 green chilies, 1 lemon, 3-4 teaspoons roasted and ground white sesame, 1/2 teaspoon fenugreek, 3 teaspoon mustard oil, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, 1 tsp salt

Method

Remove the upper 5-6 layers of the banana flower. Keep the soft white part. Cut it into small pieces. Remove the hard stalk from the center of the soft banana bud. Wash off with water to remove all the blackness. Put banana flower, potato, teaspoon salt in the cooker and apply only 1 whistle. Filter it out with water. Heat oil in a pan. Prepare the tempering by adding fenugreek, green chili, turmeric, red chili powder to it. Add the tempering to the boiled banana flower potatoes, add ground sesame seeds and salt and mix well. Add lemon and mix well again. Pickle is ready.

3. lotus cucumber pickle

Though you might have seen a piece of lotus stem in a jar of mixed vegetable pickles, it is a rare and exotic pick from Jammu and Kashmir that consists of lotus stem only and tastes great with parathas.

Stuff

500 grams lotus cucumber. 1 tsp carom seeds, 2 pinch asafoetida, 1 tsp saunf, tsp saunf, tsp black pepper, 1 tsp turmeric, 1 tsp coriander, 200 g oil, juice of 2 limes, 2 tsp salt

Method

Peel the lotus cucumber. After washing it, cut it into thin pieces. Now fill water in a vessel and boil it. When the water starts boiling, put the pieces of lotus cucumber in it. Let it boil for about 3 - 4 minutes. Keep in mind that they should not be completely sore, just become soft. When it becomes soft, take it off and filter the water and take out the pieces of lotus cucumber. Put them on a cloth and dry it for 2-3 hours. Take care that the water does not get wet.

Now first coarsely grind carom seeds, fennel, black pepper, and coriander. Heat oil in a pan and add carom seeds, fennel seeds, asafoetida. When the masala is roasted well, then turn off the gas and add pieces of lotus cucumber to it. Add salt to it and mix well. After cooling, add lemon juice to the pickle. Lotus cucumber pickle is ready.

ALSO VIEW: Buzzing Dining Table from Kitchen Garden

4. Topa Kuler Pickle (Sweet and Sour Plum Pickle )

This popular pickle made in almost every Bengali household is made from Topa Kuler which is a berry. These are made with jaggery and spices and taste great with rice and curries.

Stuff

500 g berry/topa total (ripe), panch phoran powder as required, tsp turmeric powder, 150 g jaggery, 2 tsp mustard oil, 1 tsp red chili powder

Method

Wash, clean, and mash the berries. Add salt, turmeric powder, and jaggery and mix well. Cover it and keep it aside to marinate for a few days. Add mustard oil, chili powder, and panch phoran powder and cook on low flame till the consistency of a thread is obtained. Store in a glass jar/bottle and can be used with any dish for months.

5. Orange Tholi Pickle (Orange Peel Pickle)

Orange peels are usually thrown away as a waste, but in South Indian kitchens, they are used for making pickles.

Stuff

1 cup orange peel (chopped into small pieces), 2 tsp red chili powder, tsp asafoetida powder, tsp fenugreek powder, 1 small tamarind, tsp mustard seeds, 2 dry red chilies, 1 bunch curry leaves, tsp cup water, salt as required, 2 tbsp sesame oil

Method

Prepare tamarind pulp by mixing tamarind and cup water. Heat oil in a pan and add mustard seeds. When mustard seeds crackle, add dry red chilies and curry leaves and fry for a minute. Add orange peel and fry for 2 minutes. After this add red chili powder, turmeric powder, asafoetida powder, fenugreek powder, and salt and mix well. Add tamarind pulp and cook till the water comes to a boil. When cool, store in a dry and clean jar. Serve with curd rice or plain rice.

6. Chicken Pickles

Talking about the famous pickle of Punjab, chicken pickle tops it. If you are a non-vegetarian and are fond of eating pickles, then you can try this pickle.

Stuff

500 grams chicken

2 tsp red chili powder

1 tsp turmeric powder

5 tsp vinegar 

1½ tsp saunf

1 tsp mustard

1 tsp coriander powder

salt to taste

mustard oil as required

Method

Wash and clean the chicken with water and cut it into medium-sized pieces with a knife. Put chicken pieces, a small spoon of red chili powder, turmeric powder, salt, and a small spoon of vinegar on a plate and keep it for 20-25 minutes, keep something high on the bottom of the plate so that the water comes down from the chicken. 

Put mustard oil in a pan and turn on the gas on medium flame. When the oil becomes hot, add the chicken pieces and cook on high flame for 2-3 minutes and take them out on a plate. In the same pan, add mustard, turmeric powder, coriander powder, red chili powder, fennel, and salt, mix with a spoon, fry chicken, add vinegar, and cook it for 1-2 minutes and turn off the gas. After it cools down, fill it in a clean glass dry container and keep it in the fridge. After 2-3 days add mustard oil and serve it after taking it out with a spoon. Keep it in the fridge and eat it for 30-35 days.

RECOMMENDED POST: Make Your Cooking Easier With These 10 Tips

7. Kundru pickle

Delicious vegetables and chutneys are made from Kundru, but the pickle made from it is also of great taste. This pickle is famous in Uttarakhand. This unique pickle can be tasted.

Stuff

250 grams Kundru

2 tbsp vinegar

tsp turmeric powder

2 tsp fenugreek seeds

2 tsp yellow mustard

2 tsp saunf 

cup mustard oil

tsp asafoetida

1 tsp red chili powder

salt to taste

Method

After first washing the Kundru with water, now cut the stalks of the Kundru with a knife and cut it lengthwise into four parts. Apply salt and keep it in the sun for 3-4 hours. Put the kundru in a sieve and extract the juice. Take it out in a bowl. Put fenugreek, yellow mustard, and fennel in a pan, turn the gas on medium flame and fry for 2-3 minutes while stirring with a spoon. 

When the roasted spices cool down, grind them in a mixer jar. Put mustard oil in a pan and heat it fast and add chopped quince, ground spices, turmeric powder, asafoetida, salt, and red chili powder and mix it well and switch off the gas. When it cools down, add vinegar and mix and after the pickle of Kundru cools down, keep it in a clean glass container. 

8. Ole/Suran Pickle

This famous pickle of Bihar is really unique. It is also called ol as suran or jimmikand.

Stuff

500 grams suran, 250 grams peeled garlic, 250 grams peeled ginger, 250 grams mustard oil, 1 tsp carom seeds, 1 tsp kalonji, salt as per taste

Method

First of all, after peeling the suran, wash it 2-3 times in a kiss and dry it in the sun for 1-2 days. Keep in mind that while peeling the suran, apply oil on the hands. In a mixer, coarsely grind the garlic, ginger, and green chilies. In a bowl, add dry suran, garlic ginger and green chili paste, carom seeds, fennel seeds, salt, and oil and mix it well with a spoon and fill it in an air tight container.

9. Pear Pickle

You must have eaten pears as a fruit till now, but in Himachal Pradesh, it is also a delicious pickle.

Stuff

3 kg raw pear, 1 kg mustard oil, 250 g mustard oil, 100 g fennel, 3 tbsp red chili powder, 3 tbsp carom seeds powder, 1 tbsp fenugreek seeds, 3 tbsp turmeric powder, 1 tsp Kashmiri pepper powder, 2 tbsp salt

Method

With the help of a knife, remove the pear seeds and cut the pear into small pieces. Take out the cut pears in a bowl. Grind the fennel coarsely in a mixer jar. First of all add ground fennel, red chili, fenugreek powder, carom seeds, turmeric powder, Kashmiri red chili powder, mustard seeds, and salt. Mix well with the help of a spoon so that all the spices are mixed. 

On the other hand, keep a vessel on the gas and heat it by adding mustard oil. Then let it cool down. After the oil cools down, take out half the oil in a vessel and keep it aside and add the prepared spices to the remaining oil and mix it well with your hands. With the help of a spoon, fill the pickle in a glass jar. Be careful not to fill the jar completely. Keep it a little empty and now put the oil which was taken out in a vessel, also add oil to the mustard.

YOU MAY LIKE: Make Your Pressure Cooker Safe To Use With These Tips

10. Bamboo Curry Pickle

Stuff

500 g bamboo (curry), 250 g green chili, 1 tsp turmeric powder, 1½ tsp salt, 1 tbsp mustard seeds, 1 tsp carom seeds, 1 tbsp fenugreek seeds, 1 tbsp fennel seeds, cup mustard oil

Method

Mix it after taking off the peel of the curry. Keep it covered in an earthen pot for 4-5 days, so that the curry gets sour. Put mustard seeds, carom seeds, fenugreek seeds, and fennel in a pan and fry the gas on low flame. When it cools down, grind it coarsely in the jar of a mixer and prepare it. Take out the grated curry in a big pot and add spices to it. First add turmeric, salt, prepared pickle masala, and mustard oil, and mix it well with your hands. Now put big pieces of green chili in the curry and mix it with your hands. Fill in an air-tight dry container and keep it in sunlight for 3-4 days.




Buzzing Dining Table from Kitchen Garden

A very simple way to make food tasty is the kitchen garden, Know Buzzing Dining Table from Kitchen Garden
Buzzing Dining Table from Kitchen Garden
Buzzing Dining Table from Kitchen Garden

Through the kitchen garden, you can not only enhance the taste of your food but also increase the nutritional value. Your artistic aptitude brings you satisfaction and happiness. Horticulture is also one of them. Kitchen Garden gives you the gift of happiness as well as health.

The Winter season has arrived. Time to enjoy the cool breeze and the scorching sun. As soon as winter comes, it is tempting to enjoy the season and if you start eating delicious food on the dining table, then the fun of eating also doubles. In winter, there is such a spring of vegetables that the color of our food also becomes greenish. However, for some time now, the fun of vegetables is getting a bit gritty. 

The use of chemical fertilizers has spoiled the fun of our food. But don't panic. A very simple and interesting way to make food tasty is the kitchen garden. Through the kitchen garden, you can not only enhance the taste of your food but also increase the nutritional value. Your artistic aptitude brings you satisfaction and happiness. 

Horticulture is also one of them. Kitchen Garden gives you the gift of happiness as well as health.

Kitchen garden opening

Regarding how to start a kitchen garden, Rajendra Kumar, who is running his nursery in Delhi, told that first of all there should be a little free and open space in or around the house for the kitchen garden. If you have empty space around your house, first of all, add gravel or sand to it to increase the fertility of the soil.

If you are short of space, then choose wooden boxes, pots, pots, etc. based on the availability of space, but do not use plastic containers for this. If there is no free space in front or behind your house, then there is nothing to worry about. You can also make your kitchen garden on your balcony or window. You don't need a lot of frills for this.

RECOMMENDED POST: How Dates Benefit Us

Do planning

All you need for a kitchen garden is compost, seeds, water, free space, and pots. All you have to do is plan what you want to grow in your kitchen garden. Believe me, if you develop a 'kitchen garden' with a little effort, then your dining table will bloom. Anyway, green vegetables come out in winter. Apart from this, you can easily grow lemon, tomato, peas, carrots, beans, lettuce, curry leaves, brinjal, radish, beet, cabbage, cabbage, or cucumber in your kitchen garden.

Make organic manure

In addition to water, your plants in the kitchen garden need organic fertilizers, animal manure, and vegetable peels leftover from our kitchens. Tea leaves also act as a great fertilizer. Adding earthworms to the soil of your kitchen garden is a miraculous remedy to increase the fertility of the soil.

Insects turn the peels of fruits or vegetables and tea leaves, etc., put in the soil into compost. The effect of natural fertilizers on plants is very good. By using all these, you can protect your vegetables from harmful fertilizers. Due to this, the vitamins and nutrients of vegetables are preserved naturally.

Sunlight is essential

Along with taking care of water, fertilizer, and soil, it is important that our kitchen garden should be in a place where sunlight gets about six to eight hours. The selection of vegetables should also be done according to the space available to you. If you have less space then tomato, brinjal, curry leaves, green chilies, mint can be easily grown in pots.

Sowing process

The process of sowing winter vegetables like peas, carrots, radishes, turnips, cauliflower, cabbage, spinach, green onions is started from the month of September-October, but sowing their seedlings in November-December can also work.

Protection against insects

To protect plants from insects, boil one kg of neem leaves in two liters of water. When the water remains half, filter it and sprinkle it on the plants after it cools down. Apart from this, growing garlic with plants like cucumber and coriander also keeps insects away.

YOU MAY ALSO LIKE: Analyze About Food Allergy Symptoms

Kitchen garden weapons

You are the owner of your own kitchen garden. Whatever you like and which gives you happiness, you can do those things in your kitchen garden. Your weapons in your sultanate will be poly gloves, khurpi, and shears used in gardening. 

You will find in a few days that the atmosphere of your home will also change from the kitchen garden. That is because you may start it alone, but gradually your whole family will get attached to it.

 Needless to say that with your little hard work and love, your kitchen garden will blossom and its flavor will feed you and your entire family too. The kitchen garden not only keeps your health good but also gives you freedom from stress and worries. Then, if we living in cities get to taste the sweetness of homegrown vegetables, then what is the harm in a little hard work.

Take care

If you are making your kitchen garden in a wooden box or pot, then use a container that has holes in the bottom to drain the water of the plants. Put small stones in its base. These stones work to absorb water. Trays can also be placed under the pots. Clean and prune around the plants once a week. Some vegetables that can be easily grown in pots, you can plant them like this -

Chilies - 

Take two or three green chilies. Make a slit in the middle, sprinkle them in the pot between them and pour some soil over it, and water it. Be careful while putting seeds in the soil. It will take about a week for them to germinate.

Tomatoes -

Tomatoes have deep roots, so you'll need a larger pot. For this, you just cut a tomato into four pieces and bury half an inch in the soil. It will start sprouting in three to four weeks. After growing, the tomato plant needs support, so make arrangements for thin wooden sticks.

Coriander -

It can be grown easily. Fill any container or pot with soil, rub the coriander seeds and sprinkle them on the soil. After this spread a layer of soil, water and forget. Within a month, coriander leaves will be making your kitchen garden buzz.

ALSO READ: Dry Fruits For Health, Know The Benefits

Mint - 

Like coriander, mint also needs a small container. You can grow it very easily through its sticks.

Beans - 

Sow its seeds in the soil at a distance of few inches from each other. Its plant grows in the form of a vine. You can tie it to the grill or pillars of your balcony.

Keep in mind that keep adding 25-30 grams of organic manure every month to all these plants.


Make Your Cooking Easier With These 10 Tips

Does the raita turn sour? Has it been difficult to melt the chocolate? Any things get splattered while frying in ghee? So try these kitchen tips
Make Your Cooking Easier With These 10 Tips
Make Your Cooking Easier With These 10 Tips


1-In summer, before serving raita, add salt to it, raita will not turn sour.

2. Instead of using green coriander while making gram dal, prepare the mixture by adding sweet neem, black pepper, green chili, cumin, turmeric, and a little bit of garam masala. It will be very tasty.

3- After boiling the lentils, you can use tomatoes in the tempering.

ALSO VIEW: Make Your Pressure Cooker Safe To Use With These Tips

4. In tur dal, in place of tomatoes in the summer season, any kari (raw mango) or tamarind pulp can be used. This will double the aroma and taste of the lentils.

5- Whenever the chocolate is to be melted, keep it in a foil and keep it in hot water. Then use in ice cream or cakes. Be careful not to melt the chocolate directly in the pan.

6- To make the pooris more crisp and tasty, while kneading the dough, boil one or two arbi and mix it. Keep in mind, mash the arbi so much that it becomes like dough.

RECOMMENDED POST: Tips Regarding Chakla Belan Written By Ancestors

7- To make the mathri crispy, instead of maida water, knead with curd or add a little hot ghee. Keep in mind, curd should be sweet.

8. At the time of boiling things like gram, peas, or kidney beans, add a few drops of mustard oil to the water.

9. If something is falling apart while frying in ghee, then grind one or two pieces of bread and mix it. This will solve the problem by itself.

10- To increase the color of gulab jamuns, add a little cheese to the mawa and then make gulab jamuns, then it will increase their taste and will also look attractive.

YOU MAY LIKE: Analyze About Modern Kitchen Gadgets And Uses


Make Your Pressure Cooker Safe To Use With These Tips

There is no kitchen without a pressure cookerMake sure your pressure cooker is safe to use with these tips
Make Your Pressure Cooker Safe To Use With These Tips
Make Your Pressure Cooker Safe To Use With These Tips

A pressure cooker is a must for every kitchen, as it not only saves time but also retains the nutrients and taste of the ingredients prepared in it. But do you know that a pressure cooker is such a kitchen appliance, which can be dangerous if not used properly?

Yes, you read it right! [The high-pressure cooker cooks things with steam and pressure, so if any part of the pressure cooker is damaged then it can be risky for you. However, the branded pressure cookers available these days are certified and come to us only after passing the safety test. 

Also READTips Regarding Chakla Belan Written By Ancestors

Despite this, there are some things that you should keep in mind while using the pressure cooker.

1. Never overfill the pressure cooker

If you understand the mechanism of a pressure cooker, never fill it completely. In a pressure cooker, food is cooked with pressure and water, so how will the food be cooked when there is no space in it. Therefore, always fill the pressure cooker only two-thirds of the way.

 And the things which swell after cooking, fill them only halfway.

2. Enough water needed

If there is less water in the pressure cooker, then the food kept in it will not be cooked properly. There is every possibility of your food burning. And if you add more water then the texture of the dish will get spoiled. So it is important to be careful while adding water.

3. Pressure from the pressure cooker

Removing the pressure from the pressure cooker is also a simple task. The easiest way is to remove the pressure cooker from the flame and let the pressure release slowly. Another method is to put the cooker under cold water and let the pressure release. 

If you want, with the help of a spoon or a large spatula, you can also remove the pressure by lifting the whistle. Make sure that your hands are away from steam, otherwise there is a risk of burns.

RECOMMENDED POST: Analyze About Modern Kitchen Gadgets And Uses

4. Clean pressure cooker properly

Once the cooker comes to normal temperature, make sure you soak each part in water and clean them separately. You can use a brush or toothpick to clean the valve and gasket. Also, make sure that the pressure cooker is kept upside down after washing so that excess water gets removed from it.

5. Check pressure cooker before every use

Check the lid for cracks every time you use the pressure cooker and make sure the vents are open and clean. Also, check that the lid locks properly and that no part of the plastic cover on the handle is broken or loose. Because by touching the metal part, there will be a possibility of burning your hand.

6. Do not buy a local pressure cooker

Branded pressure cookers undergo safety tests and are then marked safe for home use. Local pressure cooker lids and gaskets can be dangerous for you.

YOU MAY ALSO LIKE: Must Make These 10 Pahari Recipes Once In Winter


Know About The Tips Regarding Chakla Belan Written By Ancestors

Do you know that there are some rules for using chakra and rolling pin, whose information we get from our ancient texts?

Know About The Tips Regarding Chakla Belan Written By Ancestors
Know About The Tips Regarding Chakla Belan Written By Ancestors

Chakla and Belan are those two things of the Indian kitchen, without which it is not only difficult but impossible to imagine a kitchen. 

Chakla and Belan are those two things of the Indian kitchen, without which it is not only difficult but impossible to imagine a kitchen. But do you know that there are also some rules for using Chakla and Belan, whose information we get from our ancient texts, in which it has also been said that if you do not use the kitchen wheel and cylinder properly? 

ALSO VIEWAnalyze About Modern Kitchen Gadgets And Uses

If it is, then the whole family has to suffer its side effects, as well as it generates Vastu defects in the kitchen, so use the wheel and cylinder properly and always keep some precautions in mind so that no Vastu defect does not arise in your kitchen. Yes.

Keep these things in mind while using chakra and rolling pin.

1. Always take chakra of stone, it is considered good and auspicious. Never take chakra of white stone or red stone or black or gray stone, it is considered inauspicious. Along with this, do not use a wooden, plastic, coach, iron wheel, never use a kitchen slap which is made of stone nowadays, often it should also not be used for making roti-like chakra.

2. The cylinder should always be of wood, never use any other metal such as plastic, iron, glass cylinder.

RECOMMENDED POSTMust Make These 10 Pahari Recipes Once In Winter

3. Before making roti and after making roti, always wash and clean the wheel and rolling pin because keeping the flour and rolling pin causes Vastu defects in the kitchen, as well as the Saturn and Rahu of the people of that house, get spoiled and many problems are there. Gives to the people of the house.

4. Never turn the wheel upside down and never keep the cylinder away from the wheel, because, in the things used in the kitchen, only the wheel and the cylinder are the two things which are always kept together, keeping them close will bring auspiciousness and distance. Keeping separate brings inauspiciousness as well as tension comes in the relationship between husband and wife, so always keep both the wheel and the rolling pin together and stand together and never keep them standing in the south direction, it is an inauspicious one. Direction is considered, cooking food facing this side is also not considered auspicious, so take special care of this direction.

YOU MAY LIKEWhat Is Dirty Tea? Know About Its Recipe

5. One thing people often forget in the use of chakra and rolling pin is that the person who cooks the food, washes and washes the rolling pin, but many times it happens that someone cooks food on the wheel and there is someone else who washes it. That is wrong, it is mentioned in the scriptures that cooking food is a virtuous act because food gives life to people, so the person who makes bread on a rolling pin, then he does this work with full hard work, dedication, love. 

The virtue that is earned from this gives him energy and this energy comes only through rolling and rolling, but when someone else washes it, then without preparing food, he gets that energy for free just because of washing the rolling pin. And a person who works hard loses all the virtues at his hands due to his slightest mistake, so never make this mistake. After preparing food with your own hands, wash the chakra and the rolling pin itself, as well as after preparing someone else's food, do not wash the chakra cylinder yourself.


Analyze About Modern Kitchen Gadgets And Uses

The need of today is a kitchen equipped with modern technology so that maximum work can be done in less time and that too with full fun and ease.
Analyze About Modern Kitchen Gadgets And Uses
Analyze About Modern Kitchen Gadgets And Uses

Imagine you are in the kitchen and commanding the kettle to boil water, or interacting with the cooking range. Talking about the future kitchen, the kitchen will be equipped with cameras, a projector, microphone and will be voice-activated.

 If you want to make a dish, the cloud-enabled projector will search for your command and the recipe will be accessible at the kitchen counter. And cooking will be fun for the housewives in times to come. 

RECOMMENDED POSTMust Make These 10 Pahari Recipes Once In Winter

But talking about today, there are many such things in the market by using which you can make your kitchen smart view this:-

1. Manual kitchen timer

If you want that you can cook with full skill in the kitchen, can also take care of your children, do not ignore the phone ringing in the house and the doorbell and can turn off your gas at the right time, then it is now difficult. Not there.

It is hard to think that how can so many things be done at the same time because if you take away even a little attention from the kitchen, it will affect the cooking and your dishes may get spoiled. But don't worry, with a manual kitchen timer it is now possible.

The kitchen manual timer is made of plastic. It is not very big so you can easily place it in your kitchen. It has a timer of up to 60 minutes and there is also a bell on which you can divert your attention from other tasks to your kitchen.

2. Universal digital thermometer

If you are heating milk for your baby and within a few seconds it becomes very hot but you feel that it may not have been heated properly yet. Afterward, you have to spend a lot of time cooling it. In this, the child cries and lifts the whole house on his head. Somehow we all face this kind of problem. 

Apart from this, a universal thermometer has come into the market to tell the temperature of meat, tea water, and other things. In a short time, the thermometer measures the temperature and indicates accordingly. Its guarantee is 3 years.

ALSO READWhat Is Dirty Tea? Know About Its Recipe

3. Kitchen Digital Weighing Scale 

Whether you are new to cooking or you have been cooking for a long time, while preparing any dish in your kitchen, you will have to make a lot of effort to measure the number of its ingredients.

 Or if you add the ingredients in the right way, the dish may not get the taste that you would be expecting. But don't worry about it, now there is a digital weighing scale in the market for you. 

That is, now whether you make your old recipe or search the internet for a new recipe, you do not have to worry. Now you can quickly prepare your recipe in just the right quantity, in the right taste, by weighing the quantity of any number of ingredients in minutes. 

Digital weighing scales are now introduced by many companies in the market, among which you can choose according to your convenience and budget.

4. Seamer Matt

It is a kind of heat transfer plate. It helps in controlling the cooking temperature. It is very slow cooking so that water can be heated without boiling. It doesn't even allow food to burn. It also controls the cooking smell and pollution. It can be used on gas, electric, glass, and induction. It is best used for making rice, milk products, vegetables, soups, jams, chutneys, rice, and sweets.

YOU MAY ALSO LIKELearn Plating Like A Chef, Then Know These 5 Tips

5. Orange Chef Prep Pad 

not only weighs spices but also tells about their nutritional value using Bluetooth connectivity. People who enjoy cooking must have this gadget. 


Must Make These 10 Pahari Recipes Once In Winter

Earlier Pahari cuisine was confined only to households, but now its popularity is across the country. Try These 10 Pahari Recipes Once In Winter
Must Make These 10 Pahari Recipes Once In Winter
Must Make These 10 Pahari Recipes Once In Winter

Pahari cuisine can be broadly divided into Uttarakhandi (Kumaoni and Garhwali), and Himachali (Upper and Lower Himachal). While the basic principles of cooking remain the same, such as pulses, whole grains, plantains, local spices. Its treatment and flavor vary depending on the region and vegetation. While Himachali food is dominated by whole grains, dairy, rice, and pulses, Uttarakhand meanwhile largely depends on millets, vegetables, greens, and free-range meats. 

Here are 10 Pahari Recipes that you can try at home.

1. Chana Madra

Ingredients

1 cup chickpea

inch lentil sugar

2 big cardamom

2 tbsp raisins

1 tbsp coriander powder  

4-5 black pepper

½ tsp red chili powder  

tsp sweet soda

1 cup fresh curd

4 tbsp ghee tsp

asafoetida

tsp turmeric powder

1 cup finely chopped coriander,

salt to taste   

Method-

First of all, soak the gram in water for 8-9 hours. Now put water, gram, sweet soda, and salt in a cooker and close the cooker.

Take 1-2 whistles on high flame and then cook on low flame for 5-7 minutes. Now grind the spices coarsely.

Put 2 tbsp ghee in a pan. When the ghee becomes hot, add cumin seeds, asafoetida, ground powdered masala, lentils sugar, turmeric powder, coriander powder, red chili powder, and gram and cook for 2-3 minutes while mixing well with a spoon. 

Now after adding raisins, salt, and curd, when the gram boils, put ghee on top and switch off the gas. The famous Chana Madra of Himachal Pradesh is ready. Take it out in the serving bowl and serve it hot by adding chopped coriander leaves on top.  

2. Barbara

Stuff

250 grams jaggery

300 grams wheat flour

4 tsp fennel

tsp dry yeast

cup copraburra

oil as required

Water as required

Method-

First, grind the jaggery into small pieces. Now put jaggery pieces in a cup of water in a pan and boil it on high flame till the jaggery dissolves completely in the water.

In a big bowl, add wheat flour, dry yeast, fennel, and copraburra and mix well with hands.

Add jaggery water little by little and make a soft dough and keep it covered for 2-3 hours.

Now make small balls by applying oil in the hands and then press them with the fingers and prepare them by giving the shape of Babur.

Put oil in a pan. When the oil becomes hot, add the baby one by one and fry it till it turns golden brown.

Take it out on a plate. These Babrus also taste very tasty to eat hot and you can keep them for 8-10 days by making them.

YOU MAY LIKEWhat Is Dirty Tea? Know About Its Recipe

3. Chick Meat

Ingredients

500 grams mutton

400 grams buttermilk

2 bay leaves

2 red chilies

1 big cardamom

2 small cardamom

1-inch cinnamon

4-5 cloves

6-7 garlic cloves chopped

1 cup finely chopped onion

tsp turmeric powder

1 tbsp coriander powder

1 cup gram flour

1 tsp cumin  

1 tbsp ghee

oil as required

Salt to taste

Method-

First, wash the mutton with water and clean it and grind it into small pieces.

Put mutton pieces, bay leaves, red chili, big cardamom, small cardamom, lentil sugar, cloves, salt, and a cup of water in a cooker, close the cooker and take one whistle on high flame and then on low flame for 20 minutes. Cook.

Put oil in a pan, when the oil becomes hot, add chopped garlic and onion and fry till it becomes light brown. After the frying onion, add turmeric powder and coriander powder and fry it and cool it. Now prepare a coarse paste by grinding it in a mixer jar.

Put gram flour in a pan and fry it on low flame. After frying, add some buttermilk, turmeric powder, and salt and mix it with a spoon and when it comes to a boil, add onion paste, add boiled mutton and mix it with a spoon and boil for 3-4 minutes.

Put a teaspoon of ghee in a pan, when the ghee becomes hot, add cumin seeds and add cumin seeds to the mutton pan and mix it well and prepare the meat and serve it with puri or paratha.

4. Deep broth

Stuff

cup Gahat dal

1 tsp mustard

1 tbsp garlic ginger paste

tsp black pepper powder

1 tsp coriander

cup finely chopped onion cup cilantro

seeds

tsp cumin seeds

1 tsp asafoetida

oil as required

Salt to taste  

Method-

First of all, put a cup of water ginger garlic paste, coriander, cilantro seeds, black pepper powder, and chopped onion in a cooker and close the cooker.

Turn on the gas on high flame and cook for 10-20 minutes. And cook the dal well.

Now put oil in a pan, when the oil becomes hot, add mustard seeds, cumin and asafetida and cook for 2-3 minutes.

When cooked, add mustard seeds to the boiled lentils and spices, boil it well, add salt and black salt and serve it in a hot serving bowl.

5. Potato Palada

Ingredients

3 large potatoes     

1 large onion

thinly sliced ​​2 green chilies finely chopped

3 cups curd

2 tbsp ghee/oil

1 tsp cumin

1-inch piece cinnamon

5-6 cloves

3 cardamom

tsp asafoetida

2 tbsp raw rice

1 tsp turmeric powder

1 tsp coriander powder 1 tsp garam masala

salt to taste

Coriander leaves for garnish

Method-

Soak the rice in 4 tbsp of water for about five hours. After that add cardamom again and make a smooth paste out of it.

Mix 3 cups of whipped curd in 1 cup of water and mix it well. Mix this paste with curd and whisk well and keep aside.

Put ghee/oil in a pan. Add cumin, cinnamon, cloves, and asafoetida and saute for a minute until fragrant.

Now add chopped onions and green chilies. Now add garam masala, turmeric powder, coriander powder, salt. Potatoes are peeled and cut into french fries size. Also, add chopped potatoes and mix well.

Let the potatoes cook on medium heat until soft. Add a little water if the potatoes need to be cooked. Make sure that they are covered and cooked.

After the potatoes are cooked, reduce the flame to low and add the whipped curd-rice mixture. Keep mixing and bring to a boil on medium flame. When it comes to a slight boil, immediately turn off the flame and garnish with coriander leaves.

RECOMMENDED POSTIf You Want To Learn Plating Like A Chef, Then Know These 5 Tips

6. Siddu

Stuff

3 cups wheat flour

2 tsp dry yeast

cup lukewarm water

salt to taste

100 g paneer

3 green chilies chopped

100 g green peas boiled

100 g walnuts

cloves garlic tsp grated ginger

50 g roasted peanuts

1 tsp sugar

Method-

Take lukewarm water in a vessel and add yeast and sugar to it. Do not mix them. Keep it like this for 15-20 minutes. It will start to look like foam on the top of the pot.

Now take wheat flour in another vessel and add tsp salt to it. Put the yeast and water mixture in the center of the dough. Knead a soft and smooth dough out of it. You can also knead the dough by adding a little water. Cover this dough with polythene and keep it for three hours. After three hours this dough will rise and become double.

Now grind the peas, roasted peanuts, walnuts, garlic cloves, green chilies, salt, and ginger in a mixer. Do not put water in it. Add grated paneer to this mixture and mix.

Fix the dough. Divide these into four equal portions. Take a portion of the dough and roll it out like a thick roti with a rolling pin. Now place 2 tbsp stuffing mixture in the center and spread it halfway. Now fold the dough and close its edge tightly. Now Siddu is ready to steam cook. Steam cook the Siddoo for 15 minutes. Now cut it horizontally and serve it hot with chutney.

7. Mountain chicken

Ingredients

500 gm Chicken Shredded

tsp Ghee

Brown Cardamom - 1

inch piece Cinnamon

Onion Finely chopped

Salt to taste

cup whipped curd

cup Milk

Spring Onion White Portion Shredded

Butter For marinade

1 tsp oil

tsp red chili powder

tsp turmeric powder

To spice

1 teaspoon olive oil

¼ inch piece ginger

4 bud of garlic

1 teaspoon coriander

½ teaspoon cumin

¼ teaspoon pepper

¼ inch piece cinnamon

3 cloves

¼ teaspoon anise

3 green pepper

¼ cup coriander leaves

1 spring onion, chopped

½ teaspoon cayenne pepper Powder

tsp turmeric powder

Method-

Mix all the marinade ingredients oil, red chili powder, turmeric powder in a bowl. Add chicken pieces to it and mix well so that it gets evenly coated. Keep the bowl in the fridge for 3 to 4 hours.

Meanwhile, heat the oil for the masala in a pan. Add all the masala ingredients to it and fry for 2-3 minutes. Now put it in a mixer and make a smooth paste by adding little water. Now keep it aside. Take out the chicken balls from the fridge.

Now heat ghee in a pan. Add cardamom, cinnamon and fry them. Add onion and stir until soft. Now add the ground masala and fry till it turns brown. Add some water to it and then boil it.

Add chicken pieces and salt. Increase the flame and cook it in spices for 15 minutes so that the spices get absorbed well in the chicken. Lower the flame and boil for 1 minute more.

Add curd and cook till the gravy becomes thick. Add milk and then bring to a boil.

Lower the flame and let it cook covered with a lid. When the oil starts rising, add spring onion and butter. Mix well and take it out hot in serving bowls. Serve it with roti or rice.

ALSO READUse This One thing, To Find Out If Salt Is Adulterated

8. Chamba Style Fried Fish

Stuff

2 fish (sardines)

1 tsp lemon juice

1/4 tsp salt

1/4 tsp turmeric powder

1/2 tsp red chili powder

1-inch ginger piece

3-4 garlic cloves

coriander leaves

3 green chilies

1 cup gram flour

oil (deep fry) to do)

Method-

Make a smooth paste of ginger, garlic, coriander leaves, and green chilies.

Now marinate the fish with salt, lemon juice, turmeric powder, and red chili powder for 10 minutes.

Then marinate with ginger-garlic paste for another 10 minutes. Coat with gram flour and deep fry in hot oil till it turns deep golden in color. Remove them on tissue paper.

9. Long time

Ingredients

250 grams rice

200 grams jaggery

1 tsp cardamom powder

2 tbsp ghee  

mustard oil as required

Method-

First, soak the rice in water for 7-8 hours. Then take out that water, wash it with good water, spread the rice in a clean cotton cloth, and keep it dry.

After the rice becomes dry, grind it in a mixer jar and take it out. Put ghee in a pan, turn on the gas on medium flame, put jaggery in pieces, and make a hard syrup while stirring it with a spoon.

When the syrup is ready, add the rice which was kept in the grind, little by little, and keep stirring it with a spoon. Add rice flour so much that the mixture becomes laddus. When it cools down, flatten the laddus and make them ready.

Put mustard oil in a pan and turn on the gas on medium flame. When the oil becomes hot, add the prepared time and fry it on medium flame till it becomes golden and serve hot.

10. kiln dip

material

Baked pulse - 200 grams Ajvin - 1 teaspoon

Rice - 50 grams

Oil - 2 teaspoon

Coriander - 1 teaspoon

Turmeric - teaspoon

Dry red chili - 4

Salt as per taste A

pinch of Asafoetida

Method-

Wash and soak Bhatt's dal and rice overnight thoroughly. In the morning, mix lentils and rice with the same water and grind them finely.

Heat oil in an iron skillet. Make a tempering of ajwain and asafoetida. Divide red chili into two parts and put it in the same hot oil and fry for 5 seconds.

Put the mixture of lentils and rice in the pan. Increase the flame of the gas and let it come to a boil. Now make the flame medium.

Now add salt, turmeric, and coriander and mix. Now cook these dips in medium flame for half an hour. Their color will become deep black due to cooking in an iron skillet. Serve it with hot rice.



Do You Know 10 Benefits Of Lemon?

Following are the 10 benefits of lemon Do You Know 10 Benefits Of Lemon? 1. For stomach ache -  Taking salt, carom seeds, cumin seeds, sugar...