1/2 cup warm water
2 1/4 teaspoons or 1 package of instant yeast
1 1/4 cups water, room temperature
2 tablespoons olive oil
Showing posts with label How to. Show all posts
Showing posts with label How to. Show all posts
Cheese Bread
1/2 cup warm water
2 1/4 teaspoons or 1 package of instant yeast
1 1/4 cups water, room temperature
2 tablespoons olive oil
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Natural Weight Loss Supplements That Work .....
Natural supplements given under are easily available in market at a very
low-cost.
Hundreds of supplements are
available in the market. Why not use them?
1. Why use an artificial supplement
when nature provides us with healthy supplements?
2. In All World, we assume all health
products have been tested. That's not true about supplements. Most supplements
are not tested. If a supplement is present in a market place, it doesn't mean
it is a healthy supplement. Make sure to check out the ingredients before using
any weight loss supplement.
3. Use of a wrong supplement can
cause many problems. Many supplements can cause an increase in heart rate,
blood pressure, headaches, heart attacks, strokes and even death.
I am not recommending, don't use
a supplement. Before making any health decision, be sure to consult your
doctor.
1. Green tea
2. Fish oil
3. Protein shakes
4. Coconut oil
Green Tea
Green tea is a natural weight
loss supplements. It has many health benefits. Green tea extract promotes weight
loss. Green tea supplements burn fats. Green tea has a great amount of caffeine
in it. This stimulant will cause you to
move and exercise. The more you exercise, more fats will you burn. If you are sensitive to caffeine
made products, don't take caffeine based supplements. Too much caffeine can
affect your heart rhythm and sleep routines.
Fish oil
Fish oil is easily available in
market at a very low-cost. In a study of American journal of
clinical nutrition, reduced calorie diet with fish oil supplements shown to
have a great effect on weight loss. Fish oil is mostly available in
capsules or in bottled oil. Fish oil is a light-sensitive product.
Before buying fish oil, look for products packaged on dark or opaque bottles.
Protein shakes
Protein is a really necessary
element of our regular diet. Used properly, protein is a power house of weight
loss. Protein is a muscle builder. If
you take a protein serving (an egg) early in the day, you will feel satisfied
through out your daily activities. Protein satisfies appetite and
prevents cravings. Protein boost metabolism rate and affect weight loss. You must know, that proteins have
equal amount of calories as carbohydrates.
Try a scoop of protein, blended
with skim milk and frozen fruits. It is a delicious dessert. You can get protein from these
sources like milk protein, egg, whey, beef and soya bean etc.
Coconut oil
Coconut oil offers a number of
health benefits. Coconut oil reduces abdominal
fat. A study held in 2009 for 12 weeks showed that coconut oil users decreased
their abdominal fats compared to people who use soya bean. Coconut oil is also easily
available in markets. You can also include coconut oil in your desserts.
read more ...........
The Secret to a Perfect Pasta Recipe...
A Guide to Matching Up Different Pastas and Sauces
"The principles that bring
pasta and sauce together cannot be ignored by anyone who wants to achieve the
full and harmonious expression of flavor of which Italian cooking is
capable." The key to matching shape to sauce is in the shape itself.
Try Chicken, Vegitable & Noodle Soup at Home......
Cook the chicken: Crush two cloves of garlic. If
the celery stalk has any leaves, cut them off. Put the garlic, celery leaves,
and a chicken thigh into a pot. Cover with water. Bring to a boil and let
bubble away for 20 minutes. If you are lucky, you might be able to see golden
drops floating away in the water. What are those things? Fat? Oil? Whatever
they are, they look delicious.
Prep the vegetables: This can be done while the
chicken is cooking. To dice the celery, cut a single stalk into four pieces
lengthwise. That means cut it in half, then cut those two pieces also in half.
Gather the four lengths together and slice through all four at the same time,
moving down the stalk and continue slicing until you have diced through it all.
Now for the carrot. This is just my crazy way of cutting it into approximately
equal pieces. Starting with the narrow end, slice the carrot into coin shaped
pieces until you get halfway through. Cut the remaining carrot in half
lengthwise, then continue slicing through, making half-moon shaped pieces. Peel
and dice a potato if desired. Adding a potato is optional; they make the soup
more filling.
Cook the vegetables: Take the chicken out of the pot
and set aside to cool. Discard the garlic and celery leaves. Add the diced
celery, carrot, and potato to the pot and let simmer for 15-20 minutes.
Cook the noodles: Add the envelope of Lipton Soup
Secrets to the pot. Break up any clumps. The noodles will swirl around
vigorously in the water. Cook for about five minutes.
Finish: While the noodles are cooking,
you can shred or cut up the chicken into bite-size pieces. Five minutes after
the noodles go in, you can add the petite peas if desired. Though initially
frozen, they give a pop of freshness when you later chow down on them. Add the
cooked chicken and turn off the heat after it all heats through.
·
1 chicken
thigh
·
2 garlic
cloves, crushed
·
1 celery
stalk, including the leafy part if possible
·
1 carrot,
peeled
·
4 cups of
water
·
1
envelope Lipton Soup Secrets Noodle Soup with Real Chicken Broth
·
1 potato,
peeled and diced (optional)
·
1/4 cup
frozen petite peas (optional)
1. Cut off the top part of the
celery. Put the celery leaves, garlic cloves, chicken thigh, and water in a
pot. Heat to boiling and let it cook until the chicken is done, about 20
minutes.
2. While the chicken is cooking,
dice the celery, carrot, and potato if using. Remove the cooked chicken and set
aside to cool. Discard the garlic and celery leaves. Add the diced vegetables
to the pot and let simmer 15-20 minutes.
3. Add the envelope of Lipton Soup
Secrets and let the noodles cook for 5 minutes. In the meantime, dice the
chicken. Add the petite peas and diced chicken to the soup, and heat through
for just a few minutes.
10 Best Nutritious Foods For all Specially Kids........
It is very important to provide essential nutritious food for kids to
ensure proper development. In this way they will be able to develop a healthy
body and mind. This is why it is necessary for you to start early and introduce
nutritious foods in your child’s diet.
10 Best And Nutritious Food For
Kids:
As a mother while you go about in preparing meals for your children, you
should be able to ensure that your child is able to get all of the necessary
nutrients which will be good for his body. For your help we have listed 10 best
nutrition food for kids, here they are
Learn How to make Beer on Your Own....
Making own beer is easy, enjoyable and can save youmoney.
Brewing
process has become more sophisticated, the enjoyment derived from sharing a
batch of homemade beer with friends remains reassuringly the same thousands of
years later.
LEARN BY VIDEO! HOW TO SET BEAUTIFUL DINNER TABLE ?
HOW TO SET A DINNER TABLE !!
Can't remember where your soup spoon goes?
What & where to keep salad fork, spoons, Plates, Glasses etc...?
Knowing how to set a traditional table ?
See Video & learn! How to set a table with a plate full of tips and tricks to boot.
Can't remember where your soup spoon goes?
What & where to keep salad fork, spoons, Plates, Glasses etc...?
Knowing how to set a traditional table ?
See Video & learn! How to set a table with a plate full of tips and tricks to boot.
North Indian dish Palak Paneer Recipe !!
Palak Paneer (Spinach and Cheese) is a North Indian dish is rich in protein,
iron and has an unbeatable flavor when eaten with fresh naan or roti. It looks
so tempting with its creamy spinach green contrasting with pure white paneer.
Paneer is made by adding lemon
juice in hot milk. While milk is boiling, add lemon juice to it and wait until
the curd separates from whey. Curd is then drained and excessive water is
squeezed out of it, the resulting product is Paneer. To make your life much
simple, you can go to any Indian grocery store and buy ready-made paneer.
·
Spinach(palak)
--1 big bunch or big packet
·
Paneer--200
grams
·
Onions--2
(chopped into big pieces)
·
Tomato--1
(big)
·
Ginger-Garlic
paste--1/2 tablespoon
·
Green
chillies--5-6
·
Sour
Cream--1 big spoon
·
Cloves--3-4
(powder)
·
Cumin
(Jeera) powder--1 teaspoon
·
Oil-1/4
cup
Paneer -If you are using frozen
paneer take it out and keep at room temperature for 3-4 hours prior to cooking
or you can defrost it.Take oil in a medium sized thick tawa (flat pan) and put
very little oil in it. Add the paneer cubes and fry till they are golden brown.
Sprinkle some salt on it and put it aside.
Gravy - Steam the spinach (palak)
in a steamer or pan about 5-6 minutes. To steam in a pan cut the palak and add
a spoon of water and cover it for 5-6 minutes. Take the spinach, Onions,
tomatoes, ginger- garlic, chillies and make a fine paste in a blender.
Take a non-stick pan and pour oil
in it and heat on medium heat. Add jeera powder, cloves,turmeric and saute for
few seconds. Now add the puree paste keep stirring it as it tends to flutter
around. Partially cover the pan for about 7-8 minutes occasionally stirring it.
Add some water if the gravy is too thick. Add salt and a pinch of sugar. Add
the sour cream,mix gently and add the paneer. Cook for 5-6 minutes before
taking it off the stove. Serve with roti or chapati.
You can roast the whole
paneer by just putting the paneer slab on tava and roasting it on both sides
till golden brown. Cut into small pieces when cool.
Want To Eat Something Healthy Try Potato Egg Salad !!
My mother maid potato & egg salad awesome . I have yet to find anyone who can out do her in the making of
potato & egg salad. Not everyone can make it where it tastes good. I have tried to Copy her potato salad, but I guess its care and preparation
that makes hers stand out. I can come close to it because I have watched her
make it many times and know the ingredients she uses. She hasn't made it in
years due to her old age and can't remember exactly how she makes it sometimes,
but I can come pretty close to her version with her advising me how to make it.
Here, I am going to share with you our potato salad recipe.
5 to 6 potatoes (preferably Idaho
potatoes)
2 stalks celery
1 small onion
½ green pepper
¼ cup sweet relish
½ cup miracle whip
½ cup mayonnaise
Half dozen hard-boiled eggs
2 Tbsp pimento
1 Tbsp mustard
Paprika
Salt and pepper
Peel the
potatoes, dice them, and put into boiling salted water. In another pot put eggs
in the pot and cover with water. Add salt to the water because it's supposed
to help peel the eggs better. Cook potatoes until you can insert a fork but not
falling apart. Drain the potatoes and put in a bowl and set in the refrigerator
to cool. Meanwhile chop your onion, celery and green pepper. After your
potatoes have cooled add the chopped vegetables to the bowl. Run cold water
over the hard-boiled eggs to cool them off and remove the shells. Chop half of
the eggs and add to bowl. Salt and pepper the mixture. Then add the mayonnaise,
miracle whip and mustard along with the sweet relish. Mix all the ingredients
together. If it needs more salad dressing, add more to it as needed. Slice the
rest of the hard-boiled eggs and layer them on top of the salad. Sprinkle the
salad with paprika cover and refrigerate. The longer it sits the better it
taste the next day. Your salad is ready to eat enjoy it!!
How to Make Indian Punjabi Chole! Read Recipe !!
Punjabi Cholas are the best
combination with bhaturas and are generally termed as Chola Batura. Chole
Bhature is a Punjabi recipe loved by everyone. On any celebration you can make
this delicious recipe that will be loved by all.
Generally, in any birthday party,
get together, anniversary celebration this recipe is sure to be there as
children's to adults all love to eat it. You can even serve Punjabi cholas with
jeera rice, plain rice or roti or chapatti. Combination of jeera rice and chola
is also loved by all. Lovers of rice will definitely love to eat it.
Even Samosa and chole are also
served together and this also tastes great. You can try any of these
combinations.
·
1 cup
chickpeas (Kabuli chana or chola)
·
2-3 large
tomatoes
·
1/2 tsp
cumin seeds
·
Pinch of
Asafoetida (hing)
·
2 tsp
Corriander Powder (Dhania powder)
·
1/4 tsp
turmeric powder (Haldi)
·
Tejpatta
·
1/2 tsp
red chilli powder
·
2tsp
Chola Masala
·
1/4 tsp
Garam Masala
·
3-4 tsp
Lemon juice or 1/4 tsp Amchur Powder
·
1tsp Salt
(adjust to taste)
·
1 green
chilli
·
Ginger
·
3 tbsp
oil
1. Soak Chole in water for at least
5-6 hours.
2. Give 3-4whistle's to chola's with
3-4 cups of water in cooker.
3. Add salt to it and cook it on
medium low flame for 20 minutes.
4. Grind tomato, green chilli and
ginger together in mixer.
5. Now take a pan and put oil into
it. Place it on high flame. When oil is ready add cumin seeds, asafoetida and
tejpatta to it.
6. Now add tomato ginger paste to
it. Add all spices to it like corriander powder, haldi and red chilli powder.
7. When paste is ready now add chola
masala and garam masala to it.
8. Now add cooked chole to the
paste. Bring it to a boil and cook it again for another 5 minutes on low-medium
flame and for 10 minutes on low flame.
9. Now at last add lemon juice to it
or amchur powder.
10. Garnish it with corriander
leaves.
11. Now your chola is ready. Serve it
with Bhatura's or Plain
Rice or jeera rice.
Instead of chola masala you can
also use garam masala and amchur powder more in quantity. Like instead of 1/4
tsp garam masala use 1/2 tsp Garam Masala and 1/2 tsp Amchur powder.
5 Tips for Cooking Deep Fried Foods
Deep fried foods won't be heavy
and greasy if cooked properly. The hot oil boils the water that is in the food
and cooks it while making it crunchy on the outside. If the oil is kept at the
proper temperature during cooking and the food isn't left in the oil for too
long, no oil will be absorbed into the food.
No
matter what foods you are going to cook, make sure they are dry. Pat with paper
towels, and then some foods may be dipped in flour or bread crumbs. If you
don't do this, when water meets with hot oil it can cause bubbling and
splattering that sometimes causes a fire. Always keep water away from hot oil,
and never try to put out a fire with it.
Oils with low burning points will start to smoke and will burn the food
if not taken off the heat immediately. Peanut oil, safflower oil, sunflower
oil, and canola oil are some good choices. Never use butter or olive oil, as
they will burn quickly.
Choose a
deep, very heavy skillet or pot to fry with. Add oil to the cold pan, leaving
at least two inches at the top. You might like to leave more space to be sure
the oil doesn't bubble over when food is added. Use tongs to carefully place
food in pan - never let it drop into the hot oil.
Heat the
oil from 350 to 375 degrees F, and keep it there during the time of cooking.
The easiest way is to use a deep fat frying thermometer, or drop a 1" cube
of white bread into the oil. If it browns in 60 seconds it is an indication
that the oil temperature is about 365 degrees F.
Carefully add the food, leaving lots of space around each piece so the food
will cook evenly. The food must be surrounded by bubbling oil. If there is too
much food the temperature of the fat will suddenly get colder and the food will
get greasy and soggy.
If you follow these easy steps
you'll make delicious and safe deep fried foods. There are a lot of recipes on
the Internet for making deep fried ice cream (honestly).
How to Make Perfect Muffins !!
Before making the dough, be sure
all the ingredients are at room temperature. This insures that all the
ingredients mix together evenly.
The number one rule when making
muffins is not to over mix the batter, which changes the texture and can keep
them from rising the way they should. It also can make them dry and not soft
the way you want them to be. The best way to prevent this is to mix the dry and
wet ingredients in separate bowls, and then gently stir the wet ingredients
into the dry, mixing just enough so everything is moist. This should only take
a few seconds. One way to be sure it blends together without too much mixing is
to make a well in the middle of the dry ingredients and pour the wet
ingredients into it, mixing as little as possible. Don't try to get rid of
small lumps - they are normal.
Now is the time to add almost
anything you want to give your muffins a special flavor, both sweet and savory.
Cut up canned fruits into the wet ingredients, or add diced bacon, chocolate
chips, nuts, or cut up fresh fruits after stirring the wet and dry ingredients
together. One more gentle stir and the batter is ready.
Lightly spray the pan with
cooking spray and put liners in the cups. Spraying the whole top pf the pan
will make it easier to get the muffins out if there is any spillage. Place the
rack in the middle of the oven. It's usually best to fill the cups just
two-thirds full unless you want to make them larger. If you do, you may not
have enough batter to fill all the cups. Be sure to put a small amount of water
in the empty cups so the pan doesn't burn and keep the muffins from cooking
evenly. Another trick that makes for the best distribution of heat is to leave
the cups in the middle of the pan empty when you are not filling all of them.
Let the muffins cool for a few minutes before you take them out of the pan.
They will stay fresh at room
temperature up to three days, or in the refrigerator for a week, if they are
kept in an airtight container. After that they can be frozen in plastic freezer
wrap for up to three months.
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