Home Handy Tips

Let’s make life simpler with these everyday household tips. Most of us must have read some of these household tips somewhere or other or simply known them for years. Yet it is a guarantee that each one of us is going to benefit from these household tips one way or the other. These household tips make us realize that for most of the household problems the solution lies within the home itself.

Get rid of mosquitoes by putting baby oil on yourself. Mosquitoes simply hate baby oil and stay away from it.

Got rude sunburn? Simply add a large jar of Nestea into your bath water and see the magic.

To get relief from sore throat mix ¼ cup of vinegar with ¼ cup of honey and take 1 tablespoon around six times a day. You will be fine in just no time.

To keep your fridge smelling fresh for a longer time, keep a box of baking soda or a can filled with charcoal or even dried coffee grounds.

Fill your room with a lovely scent by simply spraying perfume on the light bulb. The fragrance will spread to every corner of the room when the light is turned on.

To clean mirrors use air fresheners. They will not only leave your mirrors looking completely new but also leave a pleasant smell behind.

Lizards: Hang a peacock feather, lizards will leave your house.

Fruits: To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.

Milk: Moisten the base of the vessel with water to reduce the chances of milk sticking at the bottom. Keep a spoon in the vessel while boiling milk at medium heat. This will stop the milk from sticking to the bottom of the vessel. Adding half a teaspoon of sodium bicarbonate to the milk while boiling ensures that the milk will not get spoilt even if you don't put it in the fridge.

Mixer/Grinder: Grind some common salt in your mixer/grinder for some time every month. This will keep your mixer blades sharp.

Mosquitoes: Put a few camphor tablets in a cup of water and keep it in the bed room near your bed, or in any place with mosquitoes. Mosquitoes will soon dissappear.

Paneer: To keep paneer fresh for several days, wrap it in blotting paper while storing in the refrigerator. Do not fry paneer, immerse it in boiling water to make it soft and spongy.

If you have got glassware stuck to each other then add cold water in the inner glassware and put the whole set in hot water and see them come apart.

To remove stains from plastic ware, dip them in hot water with one cup of bleach. Take them out after a while and clean them as usual. They will shine clean.

If you add bay leafs to the flour container the flour will remain free from moisture

Get Rid Of Mud Stains From Clothes

After the hot summer weather, monsoon showers come as a sweet relief, but it surely piles up a tempered work for moms as they have to juggle with the clothes to get rid of mud stains. Not to worry! Here are some tips to get rid of mud stains from clothes. Use them to have a sigh of relief when your child knocks in completely drenched in wet mud.

1. Take a sliced raw potato and rub on the mud stains. Soak the item in cold water for an hour and launder as usual.

2.Salt is a great absorbing agent for mud stains. It especially works great for carpets. Sprinkle it liberally on fresh spotted stains and allow to soak up the moisture. Then vacuum both the salt and the mud remains out of the carpet. If the mud stain in still left in the carpet then use a mixture of two cups of warm water and a half cup of peroxide. Spray and dab the stained area until the remainder of your mud stain has come up.

3.Vinegar isn't just for cooking, it's for cleaning mud stains too! Soak your clothing in vinegar overnight and then wash as usual. However, make sure never to dry clothes in the dryer until you have inspected for the stain again!

4. Have extra shaving cream at home, not used for ages? Then use it to clean wet mud stains. Spray shaving cream on the carpet as though it were ordinary carpet cleaner. Let it sit for 5- 10 minutes. Then blot and clean.

5. For dry mud : Use a butter knife or bristle brush to remove any of the dried mud that will come up. After removing most of them, wet a cloth in a bowl of hot water and scrub the remaining dried mud. This will help you to remove most of the mud. If the stain leaves its mark, after all the hardship then try ammonia. Add about a quarter cup of ammonia to one cup of water and blot the stain. Let it sit for 15- 30 minutes. Rinse it with hot water. You can also use a solution of 1 tablespoon borax in a cup of water. If the spot persists, use an enzyme presoak, or soak the item in a gallon of water with a cup of ammonia. If the clothes are white use bleach.

Oil or Grease Stain removal tips from clothes

Removong oil stains can be made easy and effctive with some simple and interesting facts.You need not waste your time on those expensive detergents, instead you can use coca-cola, baby powder, salt and other home stuffs. Follow them and see the difference for yourself.

Cover the stain with baby/ talcum powder. Keep it over night . Shake it off and then wash it as usual. It works well on fresh and old grease stains.

Pouring a can of coca-cola in the washing machine with the other soiled clothes removes the stain without any effort.

Put some salt on the stain for a while, brush off the salt and cover it with detergent . Gently scrub it and wash.

Try blotting the stained area with a clean cloth. Sprinkle baking soda on the stain to absorb remaining oil. Soak the cloth in dish washing liquid and hot water for 30 min. If the stain still remains apply a thick paste of baking soda and water on the stained area. When the paste dries, brush it off and wash again.


Now what do we do if the stain is removed, but the smellof the oil still remains? Vinegar and orange cleaner comes handy. Soak the cloth in a mixture of vinegar and water for 30 minutes. An orange cleaner breaks down the traces of gasoline or oil and helps you get rid of the smell.

Paneer Butter Masala without onion/ Garlic

Ingredients:

1/2 lb. paneer (cubed)
2 medium tomatoes
1 green chili
1/4 inch piece ginger
1/2 cup green peas (optional)
1/2 cup yogurt, whipped
2 tablespoons oil
Pinch of asafetida (hing)
1 teaspoon cumin seeds (jeera)
1 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder (lal mirch)
2 bay leaves (tajpat)
1 teaspoon salt adjust to taste
1/2 teaspoon garam masala
1 teaspoon cornstarch
2 tablespoons chopped cilantro (Green coriander)
1 teaspoon sugar (optional)

Method:

Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.

Blend tomatoes, green chilly and ginger to make a puree.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready.

Add hing and cumin seeds.

After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat.
Tomato mixture will start to leave the oil and will reduce to about half in quantity.

Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.

To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.

Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.

Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

Variations:

You can substitute the yogurt with heavy cream for a richer flavor.
1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
Add in the yogurt powder of 4 to 5 cashews to make it creamier.
This gravy can be used in any combination of vegetables you desire.

Mattar Paneer without onion / Garlic

Ingredients:

1 16 oz. bag of frozen green peas
3 medium size tomatoes
1/2 lb paneer
3 tablespoons oil
Pinch of asafetida (hing)
1 teaspoon cumin seeds (jeera)
2 bay leaves (tajpat)
1/2 inch of cinnamon stick (dalcheene)
1 tablespoon chopped ginger
1 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon salt or adjust to taste
1/2 teaspoon sugar
1 tablespoon cornstarch

Method:

Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.

Mix cornstarch with three tablespoons of water and keep aside.

Blend the tomatoes and ginger to make a paste.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.

Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.

Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.

To thicken the gravy add corn starch mix. Cover the pan and
let it cook for 3-4 minutes.

Suggestion:
Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.

Palak Paneer without onion/ Garlic

Ingredients:

1 10 oz package of chopped frozen spinach or 4 cups of fresh finally chopped spinach
1/3 lb paneer
2 medium tomatoes, pureed
1 teaspoon chopped ginger
1 teaspoon coriander powder (dhania)
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon red chili powder
1 tablespoon oil
1/2 teaspoon cumin seed (jeera)
Pinch of asafetida (hing)
1/2 teaspoon salt, or to taste
2 tablespoons of whole wheat flour
1/3 cup heavy cream
1/2 tomato thinly sliced to garnish

Method:

If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.

blend the tomatoes and ginger to make puree.

Mix coriander, turmeric, and red chili with tomato puree and set aside.

Mix whole-wheat flour with heavy cream and set aside.

Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.

Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.

Add the spinach, and let it cook on low medium heat for about 10 minutes covered.

Add heavy cream mixture and let this cook another four to five minutes.

Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.

Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

Suggestion
You can replace the heavy cream with 1 1/2 cups of milk.

Dal Peetha

Ingredients :
Wheat flour
1 tsp Mustard seeds
1 tsp Jeera
1 tsp Saunf
1 tsp Tumerc powder
1 tsp chilli powder
2 Onion
2 Tomatoes
3 Green chillies
1 glass Toor/Arhar dal
1/2 glass Masoor dal
Salt to taste

Method :

Make wheat dough. Let it be tough.
Take a dough ball & roll to slightly thick roti.
Cut small round rotis with a cutter.
Fold each roll into a "Dal ka Dulha"
Heat oil in cooker.
Once oil starts smoking, add mustard seeds, jeera & saunf.
Add chopped onions & green chillies
When onion is slightly brown, add tomatoes
After sometime, add tumeric & chilli powder
Let it cook still slightly meshy.
Add washed dal & mix till all Dal is covered. Let it cook for sometime.
Then add water & salt, & shut the cooker for 2 whistles
Switch off the gas and one steam is off, open the lid.
Gently drop the "Dal ka Dulha"
Close lid & cook again for 2 whistles
Then its ready to eat.

Stuffed Daal Paratha

Ingredients:

2 cup Bengal gram or chana dal
.1/2 tsp Turmeric powder
1/2 Cumin seeds or jeera
2 Green Chili
1 Medium size onion (finely chopped)
1 Tbsp ginger garlic paste or finely chopped
1 Tspn Kitchen king masala or any sabji masala
Wheat flour 3 cups
Oil
Salt

Method:

Soak Chana dal overnight or 5-6 hours.
Boil chana-daal in cooker with salt & turmeric with very little water till it gets soft.
Mash it with masher or in a mixer(without water).
Heat oil in kadhai and fry jeera, green chilli, cut onions, Kitchen king masala . Then add mashed dal & mix together.
Make medium consistency dough with wheat flour.
Use this dal filling in making parathas with the atta dough as we do for making stuffed aloo paratha.

An Easy way of Peeling Coconut

Position a shelf in the middle of the oven and preheat it to 350 degrees F or 165-175 degrees Celsius.
Pierce one of the three soft eyes at the top of the shell with the tip of a screw driver or an ice pick, hitting hard on the end of its handle with a hammer. Immediately drain off the juice in a container, if saving.
Strain it to remove any flecks of shell.
Place the coconut on the middle rack in the oven and bake it until it cracks, about 10 to 15 minutes. Remove the coconut with hot mitts and let it cool slightly.
Remove the shell--it will come off easily.

Coconut Chutney

Ingredients:

Shredded Coconut – 3 cups
Channa Daal – 1/2 cup
Ginger – 2″ pc
Green Chillies – to taste (slit)
Cilantro/Coriander Leaves – small bunch
Curry Leaves – 1 sprig
Oil – 1 tbsp
Asafoetida – pinch
Mustard Seeds – 1/2 tsp
Dry Red Cillies – 1-2
Urad Daal – 2 tsp
Salt – to taste
Tamarind – to taste

Method:
1. On medium heat, dry roast the Channa Daal till it changes color and gives out a wonderful aroma.
2. Transfer the Daal into a bowl with a little water. Allow it to soak.
3. Next dry roast the Coconut on medium heat, till it changes color and gives out a wonderful smell.
4. Once done, transfer into a blender.
5. Next to roast is the Ginger and the Green Chillies.
6. Cook for a few minutes, till they start caramelize. transfer to the blender once done.
7. After that, toss the Cilantro (leaves plus the stems) and it cook till they wilt.
8. Transfer into the blender.
9. Drain the Channa Daal and add into the blender.
10. Add Salt and Tamarind to taste.
11. Blend to desired consistency by adding Water.
12. Pour into a serving bowl.
13. In a small skillet, on medium heat, heat the Oil.
14. Once hot, add in Mustard Seeds and allow them to splutter.
15. Add in Asafoetida and Dry Red Chillies. Cook for 10 seconds.
16. Add in Urad Daal and cook till they change to a light golden color.
17. After that add in Curry Leaves, mix and turn off the stove.
18. Pour the seasoning over the chutney.
19. Serve with Dosas, Idli or Vadas.

Sambar

Ingredients:

Toor Daal – 1 cup (200 gms)
Water – 3+1 cup ( 1L)
Tindora – 5-6 pcs (slit)
Carrot – 1 (cut)
Green Beans – 1/4 cup (cut)
Winter Melon/Ash Gourd – 1/2 cup (cubed)
Salt – to taste
Tamarind – 1-1.5 tbsp or to taste
Asafoetida – 2 pinches
Turmeric Powder – 1/4 tsp
Red Chili Powder – to taste
Sambar Powder – 4 tsp (divided)
Tomato – 1/2 medium (cubed)
Oil – 1.5 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – 1 sprig
Coriander Powder – 1 tbsp
Cilantro/Coriander Leaves – for garnish
Drumsticks – few pcs (optional)

Method:

1. Wash and soak the Toor Daal for 30 minutes.
2. Drain the water and put it in the Pressure cooker.
3. Add in the Carrots, Green Beans, Tindora, Winter Melon, Water (3cups) and Salt.
4. Close the cooker, cook the Daal on medium heat, 1 whistle and allow the pressure to go down.
5. Meanwhile, soak the Tamarind in 1/2 cup hot Wate and allow it to soften.
6. Once safe, open the Pressure Cooker, turn the heat on medium again.
7. Add in Turmeric Powder, Tomatoes, pinch of Asafoetida, 1/2 the Chilli Powder, 1/2 the Sambar Powder and Drumsticks.
8. Mix and let the Sambar keep boiling.
9. Mash the Tamarind so the juice/paste seperates from the fiber and the seeds.
10. Use a seive and starin the juice into the boiling Sambar.
11. Add the balance of the Water (1/2 cup or amount needed) to get the Sambar to the desired consistency.
12. Allow it boil till the raw Tamarind smell has gone and the Tomatoes should also be cooked.
13. For the seasoning, take a small skillet on medium heat and add in the Oil.
14. Once hot, add in Mustard Seeds and a pinch of Asafoetida.
15. Allow the Mustard Seeds to pop.
16. Then add in Curry Leaves and turn off the stove.
17. Add i n the Red Chillie Powder, Sambar Powder, Coriander powder and a little bit of water to avoid powders burning.
18. Add to the Sambar.
19. Mix and allow it to boil for another 2-3 minutes.
20. Garnish with Cilantro/Coriander Leaves and it’s ready.

Tips:Use Tamarind Concentrate if regular Tamarind is not available.

Idly

Ingredients:

4 cups idly rice (Parboiled Rice)
1 cup whole white urad dal ( no black skin )
1 tsp methi seeds
2 tsp salt

To make idly batter :

* Soak the idly rice and the urad dal+methi seeds separately overnight.
* Grind the dal first in grinder to a nice foamy batter with water as needed. Remove it in a big container. Add 2 tsp salt to it.
* Then grind the soaked rice with water as needed to a fine batter.
* Now mix both the grind urad dal and rice together.
* The batter should be like a pancake batter consistency, If the batter is watery then when you do idlis they won't come properly.
* Mix the batter nicely and leave it to ferment and puff, overnight so that the batter will be ready for doing idlies the next day.
* After the batter is fermented and raised mix it again and keep it in fridge.
* Take it out an hour before doing idly. Keep the idly vessel or pressure cooker with 2 cups water in it and heat.
* Grease the idly tray with a drop of oil and rub it and pour a certain amount of the batter in them and keep it in the cooker and steam cook it without whistle for 10-12 mins.
* Open the lid after steam is gone, let it warm a bit and remove the idly carefully. * Serve hot with coconut chutney, sambhar or any type of chutney.


Making idlies in a microwave:

Microwave idli makers are available easily these days. They are like microwave poached egg makers, two plates stacked on top of each other, cooking 8 idlies at a time.

Place 1/4th cup of water in the bottom tray of the microwave idli maker.

Cover with the lid and microwave at full power for 3 1/2 to 4 minutes.
Powers vary, so try for 3 1/2minutes first and see by pressing gently. They feel springy, like a cake and a skewer inserted through it’s sentre, comes out clean.
Slide idlies out of the moulds gently.

Cluster Beans Cury/ sookhi Bhaaji

Ingredients
• 250 gm. (1 1/2 cup prepared) guar ki phali/cluster beans
• 2-3 tbs. oil
• 1/2 tbs. carom seed or ajwain seeds
• A pinch of asafoetida or hing/hing powder
• 1 heaped tbs. besan or gram flour/chickpea flour
• 1/2 tsp turmeric powder or haldi
• 1/4 tsp. chilli powder or to taste
• 1 heaped tsp. coriander or dhania powder
• 1/2 tsp. Amchoor or dry mango powder. Use lemon juice, if you don’t have it.
• 1 level tsp. salt, adjust to taste
• 1/2 tsp. garam masala

Instructions
1. Top & tail guar phalli. Chop into 2-3 inch pieces.

2. Boil/microwave lightly, so they are softened but not mushy. Drain water off.

3. Heat oil in a pan. Add carom seeds and asafoetida powder. When the seeds begin to splutter, sprinkle besan. It is easier to put it in a small strainer and sprinkle through it. This removes any lumps in the flour. Fry for 10 seconds, until lightly browned.

4. Add turmeric, coriander powder, chilli powder, mango powder and salt and then beans. Stir fry until all water has dried and beans look shiny.

5.Serve hot with Chapatties, Paratha and dal of choice.

Vrat ka Khana Sabudaana Vada

Ingredients:
1 kg Potatoes, boiled, peeled, mashed
1 cup (150 gms) Saboodana (sago)
2 tsp Sendha namak (rock salt)
1 tsp Chilli powder
1 tbsp (heaped) Hara dhania (green coriander), chopped
1 tsp Green chillies, chopped
1 tbsp Lemon juice
Ghee (clarified butter)/Oil for deep frying

Preparation:

Wash saboodana till water clears. Soak in water, with level coming upto 3 cms / 1½" above the sanoodana, for about 1½ hours.

Drain in a colander and mix in potatoes, salt, chilli powder, hara dhania, green chillies and lemon juice.

Shape potato mixture into flat, round vadas 5 cms / 2" in diameter (grease hands if it sticks).

Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.

You can half fry them first and fry again over high heat to brown and crisp just before serving

Vrat ke Singharae ka Halwa

Singhara is Indian water-chestnut, triangular in shape, with thick red...ish green skin, with 2 small spikes at the top. It has milky white, lightly sweet flesh. It is eaten like a fruit when fresh, made into bhajies and curries when halfway mature and made into flour when completely mature and dry.
During fasting, Hindus are not allowed to break their fast with anything that contains cereals, lentils and ordinary salt. Therefore, traditional ‘fasting food’ or 'vrat ka khana' as it is called in India, has to find alternative ways of making staple food like poories and parathas. Here is an example.

Ingredients:
1 cup singhara flour
4 cups boiling hot water
4-6 tbs. ghee
1 cup sugar or to taste
1/2 tsp. freshly ground green cardamom seeds
1 tbs. blanched almonds and pistachios, shredded.

Instructions:

1. Heat the ghee in a kadhai or heavy bottomed pan. Add singhara flour and stir-fry on low to medium heat, until it changes colour and aroma of roasting rises. Keep stirring.
2. Meanwhile, dissolve sugar in hot water. Add cardamom powder to it.
3. Turn heat to minimum or off and add water slowly, stirring all the time, to avoid lump forming. A wire whisk is good for stirring it properly.
4. Turn heat up to medium again and keep stirring, until the whole mass comes off the edges of the pan. You will see a film of ghee separating from the pan.
5. Stir in half the nuts and take the halwa out in a serving bowl.
6. Garnish with remaining nuts and serve hot.
Notes
•Alternative way of serving: You can press the halwa on a flatplate, sprinkle with half the nuts on top, press gently and cut it into diamond shapes.

Coconut Burfi

Ingredients:

Coconut – 4 cups, dry, finely shredded
Sweetened Condensed Milk – 14oz can
Cardamom – ½ tsp, powdered
Butter or Ghee – ½ tsp

Method:

In a non-stick pan, on Medium heat, roast Coconut until you get a nice aroma. Do not brown.
Add in Sweetened Condensed Milk and Cardamom.
Mix well and continue to cook and stir until the ingredients clump together (approximately 2 to 3 minutes).
Turn off the heat
Lightly smear bottom of a flat baking sheet with Butter or Ghee.
Pour coconut mixture onto the baking sheet and spread it evenly.
Refrigerate for about an hour.
Remove from refrigerator and cut into squares or diamond shapes.
Store in an air-tight container in the refrigerator.

Tips:
Refrigerating the Burfi makes it easier to cut.
Burfi tastes the best at room temperature.

Peda

Ingredients:

Instant Dry Milk (Milk Powder) - 2 cups (150gm)
Sweetened Condensed Milk - 1, 14oz can (396gm)
Unsalted Butter - 1, 4oz stick (113gm)

Method:
In a microwave safe dish, melt the butter.
Add in the rest of the ingredients and mix well.
Cook in the microwave for 3 minutes, stirring very well after every minute.
After the 3 minutes, mix well again and leave aside for the mixture to cool down enough to handle.
Once the mixture has cooled down, grease your hands and make balls.
Gently press the balls and flatten them to shape…round and flat.
Decorate them with colored sugar, almonds, cashews, pistachios or raisins.
Let the pedas set and cool down.


For best results, store in the refrigerator but serve at room temperature.

Mirchi ka Saalan

Ingredients:

8-10 large green chillies or capsicum slices
2 tbsp boiled onion paste (Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste)
2 tsp ginger garlic paste
1/2 tsp mustard seeds
3 whole cloves
6-8 fresh curry leaves
2 tsp tamarind paste
oil for cooking
1 tsp jaggery solution or sugar (optional)
salt - to taste

Ground Masala Paste:

2 tbsp Coconut
2 tbsp Peanuts
1/2 tsp Coriander seeds
1 tbsp Sesame seeds
a pinch of Cumin seeds
2-3 dry red Chillies

Method:

Slit and deep fry the green chillies/capsisum in hot oil. Remove and keep aside to drain on a piece of paper.
Roast and grind together the ingredients for the Masala paste and keep ready.
Add the sugar or jaggery water to the tamarind paste, mix well, and set aside.
Now Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
Mix the boiled onion paste and stir for 2-3 minutes.
Add the ground Masala paste and continue stirring.
Add the tamarind water paste, and mix well. Let the gravy simmer on medium-low lame, partially covered.
Add some more water as needed to get desired consistency, and keep stirring once in a while to prevent the masala from sticking to the pan.
Finally, add the salt and the fried green chillies to the hot gravy.
Adjust seasoning for taste, then let it boil on high for about a minute.
Remove and garnish with finely chopped coriander leaves.
Serve the hot and spicy Mirchi ka Salan with some homemade Rotis or Parathas, and enjoy a kicking meal!

Phirni

Ingredients

Saffron (kesar) - a few strands
Milk - 1 litre
Basmati rice, soaked - 50 grams
Sugar - 1 cup
Green cardamom powder - 1/2 teaspoon
Rose water - a few drops
Pistachios, chopped - 8-10


Method:

Bring the milk to a boil in a deep pan. Lower the heat and let it simmer till it reduces a little.
Grind the soaked rice to a coarse paste. Add a little milk to it and mix to make it a little thinner.
Add this to the reduced milk in the pan and cook, stirring continuously to avoid lumps.
Add saffron and mix.
Add sugar and cook till it thickens.
Add green cardamom powder and rose water and mix.Take it off the heat.
Add pistachios and mix. Pour into individual katoris and set aside to cool.
Chill and serve.

Mushroom with Almond Gravy

Ingredients:

Almonds - 10
Buttom Mushrooms - 2 cups (chopped)
Green peas - 1/2 cup
Onion - 1 medium
Tomatoes - 2 medium
Ginger/garlic paste - 1 tbsp
Chilli powder - 1 tsp
Corriander powder - 2 tsp
Cinnamon - 1 inch
Cloves - 3
Cumin seeds - 1 tsp
Corrinader leaves - a hand full.
Finely chopped almonds (or sliced) - 1 tbsp

Procedure:

Soak the almonds in hot water atleast for 15 mins. Then peel off the skin and make a smooth paste with almonds.

Leave the tomatoes in boiling water for 5 mins. Cool them, peel off the skin and puree them along with ginger/garlic paste. (Don't add water)

Chop the mushrooms in either slices or 1/2 inch pieces.

Heat oil and season with Cinnamon, Cloves and cumin seeds. Then add chopped onions and fry for a few mins until they become light brown.

Now add the tomato-ginger-garlic puree and fry for 5 mins in medium heat. I usually cover and leave for 5 mins.

Add all the spice powders, mushrooms and salt and mix well. No need to add water as the mushrooms release lots of moisture. Cover in low heat for 8-10 mins. The mushrooms should have been almost cooked.

Finally add the green peas, corriander leaves and the almond paste, mix well and let it boil for 5 mins.

Transfer to a bowl and sprinkle with chopped almonds.

Microwave cooking... Simplified

You can easily roast nuts like cashews and groundnuts in microwave and store them for future use. For this, spread out the nuts in the microwave safe plate (preferably plate instead of bowl) and micro high for about 2 minutes for 1/2 cup of nuts. However, just check once in between and ensure they dont get burnt. Dont consume immediately. They become crisp when cooled.

Make paneer in the microwave-- Micro high 4 cups of milk in a doubly sized microwave safe bowl for 5 minutes. Stir every 2 minutes in between. Now add 2 tbsp of curd and micro high for 1 more minute. Leave it to cool for five minutes and then drain out the water.

To blanch tomatoes, use a toothpick to make holes in the tomato and micro high it for around 30 seconds. Allow a standing time of 2 minutes and then blanch them.

To extract juice from tamarind, add some water to it and micro high for 3 minutes in a microwave safe bowl. Allow standing time of 5-10 minutes and extract the juice. Its much easier to do this way.

To get more lemon juice, micro high the lemon for around 20 seconds in a microwave safe plate.

Grilled Cheese... Meal time makeover for Kids.

By using whole-grain bread ,cheese and by doing away with the frying, you'll make this favorite sandwich nutritious. Goes great with a glass of skim milk and tomato soup. And given that this is a no-stove required recipe, kids can make it on their own!

Ingredients:
2 slices whole-wheat or whole-grain bread (at least 3 grams of fiber per slice)
2 slices of cheese

Directions:
Toast bread.
Add cheese slices to one slice of bread.
Top with other slice of bread.
Wrap sandwich in paper towel.
Microwave on HIGH for 20 seconds or until cheese is melted (do not overcook).

Add tomato slices between cheese slices before microwaving to sneak in an extra vegetable serving.