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Thursday, April 20, 2017

Cookery Tips

Here are some cookery tips for you to follow:

1. Put some butter all over the pan while making chashni (sugar syrup). This will make the chashni more tasty.

2. Mix some coconut powder (nariyal bura) in the kheer. This will make your kheer more delicious, tasty, and rich (gaadhi).

3. Do not throw away lemon after use. Instead use it for cleaning the utensils. Lemon make the utensils cleaner and shiny.

4. Mix some peanut powder in your vegetable curry to make it even more tasty.

5. Use Jagger (Gud) while making sweet dishes instead of sugar. Use toned milk instead of full cream milk.

6. Never Eat your food in hurry. Eat it calmly and being stress free.

7. take your dinner early in the evening and make sure it is light enough. This would result in giving you good sleep and keep your digestive system in good shape.

8.  Make sure you soak the dry fruits in water at least for 4-5 hours before consuming them.

9. Make it a habit to include at least one seasonal fruit in your breakfast menu.

10. Soak 21 raisins (kishmish) in gulab jal (rose water) in a silver dish or bowl in night and eat them in the morning first thing. Drink the gulab jal fater eating the kishmish. This will keep your brain cool in summers.

I hope these tips would prove beneficial for you. Please provide your valuable feedback.  

Friday, December 9, 2016

Chef Ashu - Magic of Awadhi Cuisine: Paneer Ki Kheer

Chef Ashu - Magic of Awadhi Cuisine: Paneer Ki Kheer: Guys, sorry for missing for long time. But today i will tell you dish that you will forgive me for my absenteeism. Its a traditional dish a...

Chef Ashu - Magic of Awadhi Cuisine: Khajoor Laddoo

Chef Ashu - Magic of Awadhi Cuisine: Khajoor Laddoo: I hope you liked paneer ki kheer dish guys. But, please keep providing me your valuable feedback. The dishes i post here are extremely simp...

Thursday, December 8, 2016

Apple Chutney (Seb ki Chutney)

Today, I will share with you a recipe that is not only simple (like all my recipes) to prepare, but is healthy and extremely relevant in the current winter season. This seb ki chutney or Apple chutney tastes great and i am sure that you would love it. Please offer your valuable feedback for this recipe. As usual my wife and daughter loved it. But then, they love all my dishes, simply because they do not have to prepare them.🙋!

Time 

5-7 Minutes

Ingredients

1 Apple
Coriander Leaves
Salt to taste
Black salt
A piece of Ginger
15 cloves of Garlic
3 pinches of black pepper
2 Green Chilies
5 Karondas (Carissa carandas)

If you do not have karonda then use 1 Amla (Indian gooseberryinstead.


Method of Preparation

Cut apple into pieces, peel off the garlic cloves, cut green chilies into pieces. If you are using Amla, cut it into 4 pieces. Now put all the ingredients in mixer jar and grind it finely. Your Apple chutney is ready. Serve it with food or salad.

Apple (Seb) Chutney
Nothing can be more simple and tastier than this. Try this guys, you will love it.

Apple Chutney












Friday, November 25, 2016

Khajoor Laddoo

I hope you liked paneer ki kheer dish guys. But, please keep providing me your valuable feedback. The dishes i post here are extremely simple and take very less time to prepare. After paneer kheer, since we are talking of sweet, let's make another sweet dish that is again simple and easy to prepare. The dish is Khajoor laddoo and my wife and daughter loved it so much that i am prompted to share the recipe with you all.

Ingredients 

Khajoor (dates) - 12
Dry Fruits (mewa) - 1 cup
Desi ghee - 1 teaspoon
Grated coconut - 1/2 cup


Method of Preparation

First, make a paste of khajoor (dates) after removing their seeds, of course. Now, saute the dry fruits and grind them in the grinder. Heat desi ghee in a non stick pan and saute khajoor (dates) for about 4 minutes. Now, put the grinded dry fruits in the pan and saute the whole mixture for about 2 minutes. Put the gas flame off the keep stirring the mixture continuously. When the mixture turns a little cold make small laddoos of it by rolling hem in the grated coconut. Serve when cold. Hurrah!  your laddoos are ready. Get ready to be applauded.  


Thursday, November 24, 2016

Paneer Ki Kheer

Guys, sorry for missing for long time. But today i will tell you dish that you will forgive me for my absenteeism. Its a traditional dish and very easy to prepare.

Ingredients

Paneer (Cheese or cottage cheese) - 3/4 cup
Milk - 2 cups
Condensed Milk (sweet) - 1/4 cup
Cardamom Powder - 1/2 tea spoon
Sugar - 1/2 teaspoon
Kesar (saffron) - a pinch
Finely cut pista (Pistachio) - 2 teaspoon

Method Of Preparation

Boil milk in a pan. Sim the flame and put condensed milk in it. Put cardamom powder when the milk starts to boil again. Mash the paneer thoroughly and mix it well in the boiling milk. Cook the mixture in sim flame for about 5 minutes. Now, put the sugar and concentrate the mixture as you like it. Put off the flame. Serve hot or cold by garnishing it with Keasr (saffron) and pista (pistachio).

There can be nothing more easy dish than this. Try it and get appreciated. 







Tuesday, February 9, 2016

Carrot, Raddish, Cauli-Flower Mix Pickle, Gajar, Mooli, Gobhi ka Achaar.

Pickles (achaar) are considered to be essential for every kitchen. In India, there are wide and unimaginable varieties of pickles. There are numerous benefits of pickles such as in case of unavailablity of any veggie or pulses, roti or parantha can be given with achaar. pickles are good source of anti-oxidants and help in delivering essential minerals and vitamins. some pickles such as amla pickle helps in improving the digestive system of the body.

I would not like to carry on the list of benefits. If you want, you can visit. https://www.organicfacts.net/health-benefits/other/health-benefits-of-pickles.html and read all about it. My aim is to share my knowledge of preparing traditional North Indian, especially Awadhi, pickles. So, today i would share this extremely healthy and easy-to-make pickle recipie. Try it once and you would get addicted to it.

Ingredients

Chopped carrots,
raddishes,
gobhi (cauli flower),
ginger,
uncut green chillies,
bean pods (sem),
salt to taste,
turmeric powder,
mustard oil,
red chilli powder,
mustard seeds,
methi (fenugrek),
corriander seeds (dhania),
moti saunf (fennel seed).

Method of Preparation

Step 1 : Keep the properly washed vegetables under the sun for two full days so that the mosture in veggies dry up. Make sure that you keep them in sun in a big dish or thali. Alternatively, you can opt for a cloth to lay the veggies as it will ensure that veggies get ample space for drying up.

Step 2: After two days when the vegetables dry, put them in a glass jar or in china clay dish after adding salt and turmeric powder. Now add the achaar (pickle) masala to the vegetables. The achaar masala includes yellow mustard seeds (sarson), methi (fenugreek), dry corriander seeds (dhania). moti saunf (fennel seed). Now saute lightly all these things in a pan. Now, grind the sautted mixture well. Your achaar masala is ready.

carraot raddish cauli flower pickle. gajar mooli gobhi ka achaar
Carrot, Raddish, Cauli-flower Pickle


Step 3: Now, add the achaar masala into the vegetables which you have kept in the sun, Add one spoonful of red chilli powder and some mustard oil in the vegetable mixture. Keep the mixture under sun for two more days. After this, take an empty and properly washed china clay dish or glass jar and put some musard oil and pour the vegetables into this dish or martbaan. Oil should be enough so that the veggies get properly soaked in it.

Step 4: Stirr the vegetables proplery in the martbaan (glass jar) and keep in the sun for 10-12 days. If you feel that oil is less, you can add some more as per the need. Salt and other masalas must be according to the quantity of the vegetables.

After 10-12 days, your achaar is ready to use. Its simple and awesomely tasty. Enjoy the accolades from friends and relatives.
gajar mooli gobhi ka pickle (achaar)
Carrot, Raddish, Cauli-flower Pickle
How do you like it?? Please provide your valuable feedback.
 

  

Tuesday, February 2, 2016

Chef Ashu - Magic of Awadhi Cuisine: Awesome Mooli Ke Paranthe with Dhania Chutney

Chef Ashu - Magic of Awadhi Cuisine: Awesome Mooli Ke Paranthe with Dhania Chutney: Ah...winters are so special, in terms of various kind of foods we can prepare and enjoy eating. Today, we would prepare a dish tha...

Awesome Mooli Ke Paranthe with Dhania Chutney


Ah...winters are so special, in terms of various kind of foods we can prepare and enjoy eating. Today, we would prepare a dish that is preferred by most Indians during winters, Mooli ke paranthe. It is an extremely easy dish to make but still, today I felt like sharing the method of prepartion with you.

Quantity

6 paranthas


Ingredients


2 Raddish,
3 cups of wheat flour,
a pinch of salt,
ajwain (carom),
hing(asafoetida),
corriander leaves,
garlic,
green chilli,
ginger,
cumin seed Jeera),
dry mango powder (pisi khatai).
mooli or raddish paste
Raddish (Mooli Paste)

Method of Preparation

Put a pinch of salt, ajwain (carom), hing into wheat flour and knead the flour properly as it is done for making paranthas, Take 2 properly washed raddish and grate them. Put some salt in the grated raddish and press the mixture to pour off water. Now, mix 2 green chillies, 1 spoon of chopped ginger, corriander leaves in to the greated raddish. Now, your mxiture is ready. Take moderate amount of kneaded wheat flour and put some raddish mixture into it. Now, make paranthas as you usually do in your kitchen.
Mooli parantha with Butter
Mooli ka Parantha

Chutney


Chop some washed corriander leaves, ginger, green chillies, cumin seed, salt, dry mango powder, chopped garlic. Now, put all these into your grinder, add some water and grind the mixture nicely.

Now, serve hot mooli ke paranthas with green chutney to anyone you want. I am sure everyone would love them in this weather,
Dhania chutney
Dhania Chutney