QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
( MYSORE BAJJI ) Ingredients
• Maida - 1 cup • Rice flour - 1 cup • Sour thick curds - about 3 cups • Onions - 2 medium • Green chillies - 6 • Salt - as required • Coconut pieces (optional) - few small pieces • Coriander leaves (optional) - few • Oil - for deep frying
Method 1. Mix maida, rice flour and curds into thick batter(dropping consistency) without any lumps. If necessary add more curds or some water. 2. Allow it to stand for 3 to 4 hours. 3. Chop onions and green chillies into small pieces and add to the batter. 4. Also add the salt. Add coconut pieces and chopped coriander leaves if desired. 5. Heat oil in a pan 6. Take a little quantity of batter with hand ( or in a spoon) and slowly drop into hot oil. 7. Fry until brown and serve hot with chutney.
Method For batter: Make batter with besan, riceflour, salt, chilli powder, and baking powder adding water. Curry: 1. Boil the potatoes and peel them. Cut into small pieces or mash them. 2. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli piece, curry leaves, mustard seeds & jeera. 3. When mustard starts to splutter add onions fry for 2-3 min then add turmeric, salt and chilli powder. 4. Add mashed potatoes and fry for 5 minutes. Also add coriander leaves. Making bondas: 1. Heat oil in a pan. 2. Make a small lemon sized ball from the curry and dip in the batter prepared above. Drop them in hot oil and fry until brown. 3. Serve hot.
Method 1. Cut brinjals into thin slices lengthwise . 2. Chop onions into small pieces. 3. Take a pan, heat the oil and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves. 4. After mustard seeds starts to splutter, add onion and fry until light brown. 5. Add the cut bhaigan pieces and fry for 5 minutes. 6. Now add turmeric and salt. Fry for another 10 minutes on medium heat. 7. After it's almost done add chilli powder and curry powder. 8. Fry for another 2 minutes and switch off the stove.
QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
"A higher intake of oil and vinegar salad dressing, an important source of alpha-linolenic acid, was associated with a reduced risk of fatal ischemic heart disease when women who consumed this food five to six or more times a week were compared with those who rarely consumed this food," researchers write. There also was a slightly lower risk of fatal heart disease associated with a higher consumption of creamy salad dressings and mayonnaise, study results showed. Fat-free salad dressings, very popular among women, may not provide the healthy types of fat the body needs. Researchers say the study raises "concern about widespread use of fat-free salad dressings, which has eliminated an important source of alpha-linolenic acid ... in the U.S. diet."
QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Salad Dressing Good for Heart
Home Medi News Medical Tidbits Interesting Topics Diseases/Conditions Medical Wonders Alternative Systems Nutrition Exercise Obesity Osteoporosis Cardiac Care Stroke HIV Update HIV Infection Alzheimer's News Parkinson's News Snake Bite Lighter Moments Ask a Question The next time you have a salad, pour some oil-based salad dressing on it. Researchers say regular consumption of salad dressing actually may be good for your heart. A new study published in the May issue of the American Journal of Clinical Nutrition found that oil and vinegar salad dressing is an important source of alpha-linolenic acid, a polyunsaturated fat shown to have heart-healthy benefits. Researchers at Harvard University in Boston followed 76,283 women over a 10-year period. The study participants had never been diagnosed with heart disease or cancer. When the study began in 1984, women were asked how often they consumed 116 foods. During the study, 232 women died and 597 women developed heart disease. Mayonnaise, creamy salad dressings and oil and vinegar dressings were the most common source of alpha-linolenic acid in the study, researchers say.
QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( BREAD BONDA ) Ingredients
For curry: • Potatoes - 6 • Onions - 2 • Green chillies - 6 • Chilli powder - 1/2 tsp (adjust according to taste) • Turmeric - a pinch • Ginger - small piece (1/2 inch) • Coriander leaves - few • Salt - as required For outer crust: • Bread - About 20 slices • Water - to dip bread • Oil - for frying
Method Curry: 1. Boil the potatoes and peel them. Cut into small pieces or mash them. 2. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli piece, curry leaves, mustard seeds & jeera. 3. When mustard starts to splutter add onions fry for 2-3 min then add turmeric, salt and chilli powder. 4. Add mashed potatoes and fry for 5 minutes. Also add coriander leaves. Making bondas: 1. Heat oil in a pan. 2. Dip the bread in water and take it away immediately. 3. Place the bread in your palms and squeeze away the water. 4. Make a small lemon sized ball from the curry and put it in middle of the bread and close it with the edges. See that bread is nicely sealed around aloo so that it doesn't come out while frying. 5. Drop them in hot oil and fry until brown. 6. Serve hot.
Method 1. Cut the bread diagonally. Take the crust away if you prefer so. 2. Mix besan and rice flour with water adding chilli powder, salt, baking soda. It should'nt be too thick or thin, bread slice should be well coated. 3. Dip the slice in batter and fry in hot oil until brown. 4. Serve hot with ketchup, ginger chutney or any chutney.
Method 1. Mix besan and rice flour with water adding chilli powder, salt, baking soda. It should'nt be too thick or thin, vegetable slice should be well coated. 2. Cut the vegetable into slices. 3. Dip the slice in batter and fry in hot oil until brown. 4. Serve hot with ketchup, ginger chutney or any chutney.
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