7 Dangerous Acts After a Meal~

 

1. Don’t smoke ---- Experiments from experts proves that smoking a cigarette after meal is comparable to smoking 10 cigarettes (chances of cancer is higher)
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2. Don’t eat fruits immediately --- Immediately eating fruits after meals will cause stomach to be bloated with air. Thre fore take fruits 1 -2 hours after meal or 1 hour before meal.
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3. Don’t drink tea------ Because tea leaves contain a high content of acid. This substance will cause the protein content in the food we consume to be hundred thus difficult to digest.
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4. Don’t loosen your belt---------- Loosening the belt after meal will easily cause the intestine to be twisted and blocked.
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5. Don’t bathe---------- ------- Bathing after meal will cause the increase of blood flow to the hands, legs and body thus the amount of blood around the stomach will therefore decrease, this will weaken the digestive system in our stomach.
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6. Don’t walk about---------- --- People always say that after a meal walk a hundred steps and you will live till 99. In actual fact this is not true. Walking will cause the digestive system to be unable to absorb the nutrition from the food we intake.
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7. Don’t sleep immediately---- -------- The food we intake will not be to digest properly. Thus will lead to gastric and infection in our intestine.
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GREEN GODDESS SALAD

                                               GREEN       GODDESS        SALAD

DRESSING :-------

1/2 cup Mayonnaise

250 gm Yoghurt (hang 1/2 kg curd for 1 hr.)

1 tbsp. Sugar

1 tbsp. Salt

1/2 tsp. Black pepper pwd.

2 tbsp. Dill greens chopped

1/2 cup Milk to thin dressing

2 tbsp. Parsley chopped

10 cloves Garlic

3 Spring Onions chopped with greens

ALSO:-----------

1/2 Cucumber sliced with skin

2 medium sized Tomatoes sliced

1/2 each Red, Yellow, Green Capsicum sliced fine

1/2 cup Cabbage shredded 

6 Spring Onions chopped finely

1/2 cup Mushrooms sliced

3 tbsp. French Dressing  (recipe given below)

1/2 head Lettuce torn into bite size pieces

 

-----Puree ingredients for dressing. It should be creamy & full of flavour ,not

      too runny, salty or sharp.

-----Mix all vegies except lettuce & keep aside.

-----Line salad platter with lettuce. JUST BEFORE SERVING ,toss vegies with  

      French Dressing and pile over lettuce leaves.

-----Pour 4-5 tbsp. Green Goddess Dressing on top and serve chilled.

      Extra dressing can be kept in fridge for a week.Freezes well too_thaw &

      whip before using.

FRENCH  DRESSING:-------

Combine 3/4 cup water with 1tsp.cornflour,keep aside.

Put 1/2 cup Olive oil, 1/4 cup White Vinegar, 1 tsp. Sugar, 1/2 tsp.salt, 1/4

tsp. ground Pepper, 1 tsp. Mustard pwd. in tightly lidded jar.

Bring Cornflour mixture to a boil & pour into oil mixture immediately and 

shake vigorously--mixture will be a bit cloudy. This can  be kept in fridge, 

tightly covered upto 2 hrs.

TO SUBSTITUTE MAYONNAISE:--------

Puree 50gms. oil (chilled for few hrs.), 50 gms.Paneer, 1tbsp. White Vinegar

1/2 tsp. Salt. 1tsp.Sugar, 1 heaped tbsp. mustard pwd. & freshly ground pepper to taste. 

This keeps in fridge for 1 week.

SPICED WATERMELON AND TOMATO SALAD

                                 SPICED     WATERMELON    AND    TOMATO   SALAD
   


 3 pc..........large Tomatoes (cut into 3/4 inch pieces)

1/4 cup......Lime Juice

1/2 tsp.......Salt

1wedge......Watermelon (approx. 1 kg.with rind)

2 tbsp........Coriander leaves chopped

1/2 tsp........Cumin seeds ground ( Jeera pwd.)

1/2 tsp........Coriander pwd.( dhania pwd.)

1/8 tsp........Red chilli pwd.



......Toss tomatoes with lime juice and salt.

.......Cut watermelon into 1/2"pieces and discard seeds.

........Add watermelon, coriander leaves. cumin pwd. ,coriander pwd., chilli , tomatoes and toss 
        well.

........Cover and refrigerate before serving.

MINT , CORN AND RICE SALAD

                                            MINT  -  CORN   AND  RICE  SALAD


1cup.............long grain rice (soaked for 15 mts.)
1/4cup..........Lemon juice
1 1/4tsp........Salt
3 tbsp...........Olive oil
1/4 tsp..........Black Pepper pwd.
3/4 tp...........Fresh Peas boiled
2 tbsp...........Spring Onions (chopped)
8 pcs.............Corn cubs (medium sized, husk & silk removed)
1 bunch.........Red Radish (chopped)
1/2 cup..........Mint leaves (chopped)



....Boil rice with 1/2 tsp.salt.

....Whisk lemon juice, oil, pepper & 3/4 tsp. salt together for dressing.

....Add hot rice to dressing and toss well to coat. Cool for 30mts. tossing 
    in between.

....Boil 3lts. water, add corn cubs and cook for 5 mts. Drain and cool.
    Cut kernals from cubs (about 4 cups).

....Add corn kernals to rice with Radish, Peas, Mint leaves & Onions. Toss
    well to coat evenly.

....Cover and refrigerate for 8 hrs. before serving.

CHUNKY GREEN SALAD

                                              CHUNKY    GREEN     SALAD


2 tbsp.........Olive oil
3/4 tsp........Salt
2 tbsp.........Lemon juice
1/2 tsp........ground Pepper
2 cups.........Tomatoes (if small cut into half, if big cut into four pcs.)
6 pcs...........Cucumbers (unpeeled, cut into chunks)
1 pc............Red capsicum (cut into 1" chunks)
1 pc............Spring Onion (thinly sliced)
1/2 cup........Ripe Black Olives (coarsly chopped)
1/2 cup........Mint Leaves (chopped)



....In a large serving bowl, whisk oil, lemon juice, salt & black pepper pwd.

....Add tomatoes, cucumbers, capsicums, onions, olives & mint leaves.

....Cover and refrigerate upto 6 hours before serving.

TIME FOR SOME SALADSSS........

                                                  FIVE    COLOURED    SALAD


1cup.........Kabuli channa (soaked overnight)
1cup.........Red rajma      (soaked overnight)
150gms.....French beans  (chopped)
1pc...........Capsicum       (cut into fine rings/ chopped)
1pc...........Onion            (chopped)
salt...........to taste

DRESSING

1/2cup.......Sugar
1/2cup.......Vinegar
1/2cup.......Oil
1tsp..........salt
1/2tsp.......ajwain
1/2tsp.......mustard pwd.
20gms.......hara dhania (chopped finely)

TO PREPARE DRESSING......

...Put all the ingredients except hara dhania in a grinder and grind for 2 mts.
...Remove and add hara dhania.


TO PREPARE SALAD.......

...Pressure cook channa and rajma with 1cup water & 3/4tsp.water EACH for 
   almost 12 mts. or till done.
...Boil French beans with salt.
...Mix all the ingredients in a bowl.
...Add to the dressing and toss well.
...Garnish with Capsicum rings and onions.
...Chill before serving.

KASHMIRI DUM AALOO

 500gms .....small potatoes (boiled until half done)

1 1/2cups....curd beaten

 1/2tbsp......besan

1 1/2tsp......chilli pwd.

 4 pc...........cardamom

 2pc...........big cardamom

 1/2tsp.......dry ginger pwd.

 3/4tsp.......saunf pwd.

 5 pc..........cloves

 2''pc..........dalchini

METHOD........

...Grind together big cardamoms,cloves and dalchini.

...Peel potatoes while still warm & pierce with fork. Deep fry.

...Mix curd, salt, besan and 1cup water together. See that no lumps are 

   formed.

...Heat 4 tbsp. oil in a karahi, add red chilli pwd. &cardamoms.Take off from 

   fire and cool.

...Add curd mixture, stirring continuosly. Return to fire and bring to boil.

...Add fried potatoes along with saunf pwd.,dry ginger pwd. and ground  garam

   masala.

...Cook until gravy thickens. Serve hot garnished with green corriander leaves.                   

PINEAPPLE CRUMBLE

                                                            PINEAPPLE   CRUMBLE

Ingredients

1. 2 tbsp Kissan Pineapple Jam
2. 150 grams Pineapple Slices
3. 6 nos Marie Biscuit
4. 1 tbsp Flour
5. 1 tsp sugar
6. 1 scoop Vanilla Ice Cream
7. 2 tbsp Butter

Method

1. Heat  butter and sugar in a pan.Cook till sugar melts and add Kissan Pineapple Jam
2. In this mix,cook the pineapple slices on both the sides till they turn light brown
3. Grease and dust the bowl with flour and layer these slices in it
4. Make crumbs of Marie biscuit and blend them nicley with butter
5. Add a layer of it over the pineapple.Put it in the oven or under the grill till the crumbs turn gloden brown
6. Serve warm with a scoop of vanilla ice cream

Embassy Paneer

 EMBASSY            PANEER

3 tbsp. Butter

150 gms. Paneer

2 Onions chopped

2 Garlic flakes crushed

1/2" Ginger crushed

1 Green Chilli chopped

1 tbsp. Maida

1/2 cup Milk +1/2 cup Water

2 Tomatoes blanched & chopped

1/4 tsp.black chilli pwd.

1 tbsp. Tomato Sauce

3-4 tbsp.Green Coriander chopped

1/2 tsp. Garam Masala

1/2 tsp.Red Chilli Pwd.

-Heat butter and add onions,garlic,ginger and green chilli and saute.

-Add maida and cook for 1/2 minute.

-Reduce flame,add milk-water mixture stirring continuosly so that no lumps are formed. Cook till slightly thick.

-Add tomatoes, salt, peppers and tomato sauce and cook for about 3 minutes.

-Add Paneer cubes and green coriander and mix.

-Sprinkle Garam Masala and mix well.

-Serve hot.

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AACHARI  PANEER

4 tbsp.Oil

2 tsp.dried Ginger pwd. (saunth)

1/2 tsp Fenugreek Seeds  (methi daana)

1 tsp, Mustard Seeds  (sarsoan daana)

1/2 tsp. Onion Seeds  (kalonji)

1 tsp.Cumin Seeds  (jeera)

3 Onions chopped

3 Green Chillies chopped

5-6 Garlic flakes crushed

1" Ginger crushed

1 tsp. Turmeric pwd. (haldi)

1/2 cup Curd beaten

1 1/2 tsp. Dry Mango pwd. (amchur)

300 gm. Paneer

1/2 tsp. Red Chilli pwd.

Salt to taste

-Heat oil, add saunth, methi daana, sarsoan, kalonji and jeera and saute tillthe seeds crackle.

-Add onions and hari mirch and fry till golden.

-Add ginger, garlic and haldi and mix well.

-Gradually add curd stirring continuosly.

-Add amchur, and cook till curd driesslightly.

-Add Paneer and 2 slit hari mirch and mix.

-Add salt and lal mirch and mix on low flame for a minute.

-Serve hot

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SOME PANEER DISHES

 Paneer is an all time favourite whether it is a vegetarian menu or a non veg. one.I have come up with some nice and easy paneer recipies.
                           

                            HANDI    PANEER

3 Onions finely chopped

2" piece Ginger grated

1/2 tsp. Turmeric powder 

1/2 tsp. Red chilli powder

1/2 tsp. Garam Masala              

1 tsp.Coriander & Cumin seed pwd. (Dhania & Jeera powder)

2 Tomatoes blanched & chopped finely

1 Hari Mirch chopped finely

1/2 cup Curd beaten

250 gms. Paneer cut into thick strips

1/2 cup Capsicum thick strips

1/2 tsp. Kasuri Methi ( dried fenugreek leaves )

1 tbsp. fresh Cream

2 tbsp. Oil                                   Salt to taste

-Stir fry onions in oil till brown.

-Add Ginger, Turmeric pwd.,Red chlli pwd.,Dhania & Jeera pwd.,Garam Masala and Kasuri Methi and mix.

-Add Tomatoes and Hari Mirch and Capsicum and cook on medium flame for 3-4 minutes.

-Add Curd and fry till dry. 

-Add 1/4 cup water and boil.

-Mix in Paneer,Salt and Cream.

-Cook till masala dries and coats Paneer and Capsicum.

-Serve hot, garnished with coriander.

HANDY TIPS:-

-You can use 4 tbsp.Tomato Puree instead of tomatoes.

-To blanch Tomatoes, boil in water for 3 minutes, peel & chop.

PANEER STUFFED GREEN PEAS PARANTHA

             PANEER STUFFED GREEN PEAS PARANTHAS

STUFFING

 2 cups grated Paneer

1/2 tsp. red chily powder

1 green chily chopped

2 tbsp. chopped green coriander

DOUGH

1 1/2 Cup Aatta

1 Cup Green Peas pureed

2 Green Chillies chopped

1 tbsp. Oil

Salt as reqd.

Knead the dough and keep for 15 minutes.

Roll out paranthas with the stuffing and cook on hot tawa using oil.

Serve hot with aachaar and curd

 

                             ---------------------------------------------------------------------------------------

                  SNOWY        WHITE          CHAPPATI

2 cups Rice Flour

1 tbsp. Sasame Seeds

1 cup overcooked Rice

Salt as reqd.

.Blend cooked rice to a smooth paste using water as reqd.

Add blended rice,sesame seeds,salt to the rice flour and kneed to a smooth dough.

Roll out chapati and place on hot tawa. Apply some water with hand on upper side.

Invert and roast on wetted sise till done.

Invert again and puff up on direct flame.

Serve hot with gravy vegetable.

              

                          -----------------------------------------------------------------------------------------

PARANTHAS ( BREADS )

IT IS TIME FOR SOME STUFFED PARANTHAS WITH DIFF. STUFFINGS

 MIXED VEGETABLES PARANTHAS  (10paranthas)

STUFFING-

2tea cups mixed vegies ( french beans,carrots,cauliflower,green peas ) finely chopped

3-4 spring onions finely chopped

1 small potato boiled and chopped

2 tbsp. green corriander chopped

2 green chillies chopped

salt andpepper as reqd.

DOUGH

1 1/2 tea cups maida

1 1/2 tea cups aatta

1 tbsp. butter or ghee

1/2 cup milk   water as reqd.

 

Knead the dough ,cover and keep aside for 15 minutes. 

Squeeze out water from chopped  vegies and mix everything well.

Roll out paranthas with the stuffing and cook on hot tawa 

Serve hot with butter and curd.

                          ___________________________________________________

ORIENTAL STYLE STIR FRIED VEGETABLES PARANTHAS ( 10 paranthas )

STUFFING

 

2 Onions chopped

2 tea cups Cabbage shredded finely

1 teacup   Beans Sprouts

1 tea cup Carrots grated thickly

1/2 tsp. Soya sauce

1/2 tsp. Sugar          Sugar as reqd.      1 tbsp. oil

a pinch of ajinomoto

DOUGH

3 tea cups maida

1 tbsp. oil              1/2 tsp. salt

Mix and kneed to a smooth dougdusing warm water. Leave for 15 minutes.

Heat oil, add all the vegies, onions  and cook on high flame for 3-4 minutes. Add soya, sugar and salt. Mix well and cool.

Roll out paranthas with the stuffings and cook on a hot tawa.

Serve hot with garlic chilly sauce.

                          -------------------------------------------------------------------------------------            

TIRANGA SOUP

This is a three coloured soup which I am sure all of u will like.I read the recipe in some book.Would like to share with u as it has always been appriciated whenever I have made it.

                                   TIRANGA   SOUP

FOR WHITE SAUCE                             FOR RED SOUP 

1 tbsp Maida                                                                           6-8 ripe Tomatoes

1 tbsp.Butter                                                                            2-3 Garlic Flakes

1 tbsp. grated Cheese                                                          1/4 Beetroot

1 cup Water                                                                            1 cup White Sauce

1 1/2 cups Milk                                                                       2 cups Water

                                                                                                 Salt & Pepper as reqd.

                        FOR     GREEN    SOUP

                1 bunch Palak                                                       1 cup White Sauce

                1 large Onion                                                        2 cups Water

                2-3 Garlic Flakes                                                 3 Green Chillies

                2" Ginger                                                              Salt as reqd.   

               

      

                                   1/2 cup Fresh Lightly Beaten Cream

WHITE SAUCE

Take butter in a heavy bottomed pan, heat  & add maida and stir till it turns light brown.

Mix milk & water and add to the pan stirring so that no lumps are formed.

Add grated cheese  and stir till the sauce thickens. Remove from fire and keep aside.

RED  SOUP

Boil tomatoes, beetroot  and garlic with 2 cups water. Blend and strain.

Put on fire, add white sauce, salt & pepper.Simmer for 3-4 minutes, mix well & keep aside.

GREEN   SOUP

Boil palak, onion, garlic with 2 cups water. Add chilies & ginger, blend and strain.

Add white sauce and salt. Simmer for 3-4 minutes, mix well & keep aside.

Place a spoon in soup bowl. Fill  ladles of green and red soup in both hands & pour simultaneously in soup bowl. Slowly remove the spoon from the bowl taking care that soups do not get mixed up. With a tsp. slowly add cream in such a way that three different colours can be seen. You can use icing cones and make a smiley with cream on the two colours.

 many of my friends who have joined me recently do not know that i have a blog (seema's collection). I too have been off from my blog due to no special reason. But now i will try to be more regular (last time also i promised ) but i hope this time i will be able to keep my promise with some new recipies.