Thursday, May 7, 2020

Garam Masala is all very testy coocked and recipe

Garam Masala

Garam Masala: This is the most common blend of spices that is versatile and provides any dish with great flavor.
Makes ¼ cup

Ingredients:
1 stick of cinnamon
2 tbsp whole cumin seeds
2 ½ tbsp whole coriander seeds
1 Tsp black peppercorn
12 whole cloves
1 tsp freshly grated nutmeg
10 green cardamom buds

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Method:
1) Roast the spices to extract the flavor over a small skillet on medium-high heat. Once the skillet is hot, reduce the heat to medium-low, add the spices, and toast gently by occasionally swirling the pan to make sure that the spices are continuously moving. After about 2 minutes, the spices will start to release a strong aroma, at this point, remove from the heat and let the spices cool on the skillet.
2) Once spices are cooled completely, transfer the toasted spices to a small food processor or a coffee grinder dedicated to blending the spices. Grind the spices to a fine powder.
3) Store the spice mix in an airtight container in a dark place for up to six months.

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Lime or Lemon Pickle quickly do it the very testy recipe

Lime or Lemon Pickle

Lime or Lemon Pickle: This pickle will take some time and patience, you will also need to gather some spices to add the zing, but it is well worth the wait and the effort. This type of pickle is a flavor bomb as it is packed full of tangy, sweet, spicy, and savory flavors all combined into one.
Makes 32 oz or a quart

Ingredients:
12 limes or lemons, key limes ideal
1 medium red onion
1 serrano chili
1-1 ½ inch fresh ginger knob, peeled
¼ lb golden raisins
1 tsp cardamom seeds
1 tbsp black pepper
1 tbsp coriander seeds
1 tbsp mustard seeds
4 dry red chilies
1 ½ cup apple cider vinegar
3 tbsp kosher salt
1 cup (1/2 lb) brown sugar

Method:
1) Prepare the lemons or limes first by cutting in half. You will obtain 24 halves. In a food processor, add the 18 halves. With the remaining 6, extract the juice and discard.
2) Add onion, serrano chili, ginger, raisins to the lemons or limes in the food processor.
3) Process until minced and remove the mixture in a glass or ceramic bowl.
4) Next prepare the spices by gently roasting them on high heat. On a small skillet add the cardamom, peppercorns, coriander seeds, and mustard seeds. Roast the spices for about 2-3 minutes. Remove from heat and let it cool.
5) Grind the spices once cool into a fine powder.
6) Add the ground spices, the juice of the limes, and the vinegar to the minced mixture and mix well. Cover and let the mixture marinate for 24 to 48 hours.
7) After the marination is complete, cook the lime or lemon mixture on a non-metallic pan over low heat. Add the salt and sugar. Continue to cook over low heat, uncovered for 30 minutes. Have 2-pint jars or one-quart jar ready to pour the lime pickle into.
8) Remove from the heat, let it cool slightly, and pour into a jar or jars. Seal and let it rest for at least 2 weeks before serving.
9) Once opened, store in the refrigerator
Pairs well with – Nice served alongside a roti or chapatti for a simple meal

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Basic Bread (Roti) the best Indian quickly do it recipe

Basic Bread (Roti)

Basic Bread (Roti): Here is a basic version of a wheat-based flatbread that is a staple among the households in India. You can choose to omit the baking powder if you like, the results will not vary by much.
Serves 4-6 people

Ingredients:

2 cups whole wheat flour (or combination of whole wheat and rye)
2 – 4 tsp oil, butter or ghee, melted, your choice ½ tsp baking powder
Salt to taste
¾ cup of warm water

Method:

1) In a large mixing bowl add the flour. Make a well in the center and add oil, ghee or butter.
2) Rub the flour with the oil, ghee, or butter. Add salt, baking powder, and stir to combine. 3) Adding water in batches, start bringing the dough together.
4) Once the dough comes together, stop adding the water and start kneading it for 3 to 5 minutes
5) The dough will be sticky, but should not stick to the finger.
6) Add the kneaded dough back to the bowl and make indents with your finger. Add some water. Cover the bowl and let the dough rest for a minimum of 30 minutes.
7) When ready to make Rotis, grease your hands and ready some dusting flour on the side.
8) Make ball the size of a golf ball or smaller.
9) Roll it in the flour and bring it to the rolling surface. Roll the ball out into a flat circle with the thickness consistency of your desire. Make sure it is not too thick or thin.
10) Heat a cast-iron skillet over high heat. Once heated, add the rolled-out roti. With a spatula, spread some oil over the roti and cook until the top starts getting bubbly.
11) Flip the roti and cook the other side by spreading some oil on that side. Cook until the roti appears to start forming some golden-brown dots on top. Remove and proceed with the next one.
12) The first roti may take longer than the other. But once the stove griddle is hot, the rotis will cook fast.

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Tomato Coconut Chutney quickly do this the Indian recipe

Tomato Coconut Chutney

Tomato Coconut Chutney: This chutney contains the signature southern Indian flavors of coconut, yogurt, mustard seeds, and curry leaves. It comes together in a cinch and is refreshing on a hot summer day when tomatoes are in a full season.
Makes 2 cups

ingredients:
1 small or medium tomato
1 ½ cups fresh grated coconut
¼ plain yogurt
1 small serrano chili
½ tsp kosher salt, or to taste

For Tarka:
2 tbsp oil of your choice
¼ tsp black mustard seeds
1 sprig fresh curry leaves
1 tsp split urad dal

Method:
1) Start with processing the tomato, coconut, yogurt, chili, and salt in a food processor. Taste and adjust the salt accordingly. Transfer to a bowl and set aside.
2) Next prepare for Tarka by heating oil in a small skillet. When hot, add mustard seeds, curry leaves, and urad dal. Let it sizzle for a few minutes. Remove from the heat and set aside to cool.
3) Combine the yogurt tomato mixture with the mustard seeds curries leaf mixture. Mix and serve at room temperature.

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Fennel Speckled Sweet Roti quickly do it the Indian Recipe

Fennel Speckled Sweet Roti

Fennel Speckled Sweet Roti: A mildly sweet roti with fennel flavor. A little more butter or ghee is used here to provide more flakiness.
Makes 10 slices of bread

Ingredients:

3 cups whole wheat flour, additional for dusting
1 tbsp fennel toasted and coarsely ground
½ cup ghee or butter melted
1 cup warm water ½ cup brown sugar

Method:
1) In a large mixing bowl, add the whole wheat flour and sprinkle with ground fennel.
2) Add 4 tbsp ghee and rub the flour to mix.
3) Add ½ cup of the water and work it into the flour mixture. Add small amounts of water as necessary and continue to knead the flour until it comes together.
4) Once the dough comes together, place it on the kneading surface by dusting with flour. 5) Rub hands with ghee and start kneading the dough. Knead the dough for 10 minutes until the surface is smooth and the dough springs back when poked with your fingertip.
6) Cover and let the dough rest at room temperature for 30 minutes.
7) Return to the bowl and divide the dough into 10 equal pieces.
8) When ready to cook, heat cast-iron skillet over medium-high. Roll out the first ball half-way through, brush with ghee or butter and add a few pinches of sugar.
9) Pinch to enclose the sugar and form into a ball. Dust the dough ball with flour and roll out to approx. 7-inch round.
10) Add the rolled-out roti on the pan and cook on one side, flip and cook on the other side. Cooking time varies but shouldn’t be more than 1 ½ minutes on each side.
11) A minute before the roti is cooked and you are ready to remove it off the pan, pour 1 tsp of ghee around the edge of the bread to let it fry for 1 additional minute.
12) Remove from the pan and repeat with the rest.

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Fresh Corn Roti its vary testy food cooked the recipe

Fresh Corn Roti

Fresh Corn Roti: This roti is reminiscent of the traditional roti from the Northern region of Punjab called ‘Makki di roti’ which is made out of cornflour. Here fresh corn is used with whole wheat flour.
Makes 16 pieces of bread

Ingredients:
1 16 oz of frozen cut corn kernels defrosted or 2
cups fresh corn
2 cups whole wheat flour
½ tsp salt

1-2 tsp oil of your choice
Melted ghee or butter for brushing

Method:
1) Begin with pureeing the corn in a food processor with salt. Transfer to a mixing bowl.
2) Sprinkle whole wheat flour in batches until the dough comes together in a ball.
3) Knead a few times, the dough will be sticky, pour oil and coat the dough to prevent from sticking.
4) Cover and let the dough rest for 15 to 20 minutes.
5) Return to the dough when ready to prepare the rotis. Divide the dough into 16 equal portions by pinching the dough into smaller balls. Have extra whole wheat flour ready for rolling the dough to prevent sticking.
6) Heat a cast-iron griddle over medium-high heat.
7) Roll out the first roti, dust with the flour as necessary if the roti starts sticking to the surface. Add it to the pan. The first roti will take longer to cook than the remaining as the pan will get progressively hot.
8) Cook each side until cooked thoroughly. The first one will take a few minutes longer than the remaining.
9) As the pan gets warmed up, it will take approx. 1 min to cook each side.
Pairs well with – Delicious on its own or served with any of the curries

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The Splendour of Sunny Leone 24 Hours In Life Of Sunny Leone: Paranthas

The Splendour of Sunny Leone : Sunny Leone is a renowned name in India and beyond. Having Karenjit Kaur Vohra as her real name, Sunny rose in limelight in the early 2000s,

when she was pursuing a career in modelling.

After having achieved success in this career, she moved to

India and began to feature in Bollywood movies and item songs. Widely

known for her beauty and attractive

looks, Sunny is sweet and soft-spoken

in real life. She is married since 2011, and is an astounding

public figure too. Recently, she had become the

most-searched personality on Google after

Narendra Modi, a statistic statistics that

speaks volumes about her popularity.

Sunny has also participated in 2011 in the

popular Indian show – Big Boss. She has also

been associated with the channel MTV

and its shows in multiple capacities. Her Bollywood

filmography begins with her debut movie

– Jism 2 in 2012, a film that also starred Randeep

Hooda in a leading role. The film proved to be

a commercial success at the box office.

Subsequently, she appeared in an item

song for the 2013 movie – Shootout At Wadala

starring John Abraham, a song that became

a big hit. During the same year, she starred in

the movie – Jackpot, the music of which became a hit in no time.

The Splendour of Sunny Leone

Her next film as a lead actress was the horror tale

– Ragini MMS 2 in 2014, a movie that became

a big hit on the box office. Sunny became

highly popular for her super-hit item

song – Baby Doll that was a part of the same

movie. The song can still be be heard in people’s

individual playlists as well as the dance mixes

prepared by DJs in clubs across

India and beyond. The song has become popular

with all age groups in an equal manner and

people can even be seen grooving to its

tunes in family parties including anniversaries

and weddings. The song, thus, gave Sunny Leone

a public image makeover that she was looking for.

Sunny has subsequently featured in several

more movies and item songs. She has also

appeared multiple times on public events,

product launches, store launches and exhibitions

to name a few occasions. She has also made

a mark in the Tamil and Telugu film industries

as a lead actress. Her Bollywood movie –

Ek Paheli Leela released in 2015 was also a

commercial success, further cementing her place

in the industry. During the same year, she

also starred as the lead actress in Kuch Kuch Locha Hai

, the music of which became a hit.

She also did a cameo in Akshay Kumar starrer Singh Is Bling during the same year.

In 2016, she starred in Mastizaade alongside

Tusshar Kapoor and Vir Das. The film fared average

on the Indian box office and the music became a hit as always. She did 2 more

films in 2016 – Beiimaan Love and One Night Stand.

She dished out a super-hit item song Laila Mai Laila

in the beginning of 2017. The song was a part of SRK’s commission earning

movie – Raees. During the same year, she played

a cameo in Sonakshi Sinha’s Noor and dished out

another hit item song – Piya More with Emraan Hashmi in the movie Baadshaho.

Another of her hit item songs during the same year

was Trippy Trippy in the Sanjay Dutt’s come-back flick Bhoomi.

Sunny has subsequently entered the Marathi and

Bengali film industries too, and continues to grow

her fan following across India and the globe.

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