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culinary club: TIPS
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To remove the skin of almonds easily, soak them in hot water for 15-20 minutes. Putting 3-4 cloves in the sugar container will keep the ants at bay. If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time. Avoid the use of butter. If it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes. Bee and Scorpion Sting Relief:. Overcooking happens...
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culinary club: Instant Mango Pickle
http://culinaryclub-dav.blogspot.com/2012/05/instant-mango-pickle.html
Thursday, May 31, 2012. Red Chilli Powder 1 tsp. Turmeric powder 1/4 tsp. Mustard seeds 1 tsp. Whole Red Chillies 1-2. Cumin seeds 1/2 tsp. Clean and cut the Mangoes into small cubes. Add Red chilli powder, Turmeric powder, Asafoedita, Vinegar and Salt. Mix all these together. Heat oil in Kadai. Add Cumin seeds, Fenugreek, Red Chillies, Curry leaves and Mustard Seeds. Allow it to splutter. Once done, add it to the Mangoes. Check Salt and Spice and Serve. Subscribe to: Post Comments (Atom). Tip Of The Week.
culinaryclub-dav.blogspot.com
culinary club: Tips
http://culinaryclub-dav.blogspot.com/2012/06/tip-of-week.html
Friday, June 8, 2012. Tips On Cutting and Peeling :. Wash vegetables before peeling or cutting to preserve the water soluble vitamins. Peel vegetables as thinly as possible to preserve the minerals and vitamins. Soak potatoes and eggplant after cutting, to avoid discoloration. If you boil vegetables in water, do not throw the water, keep it to make gravies. To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
culinaryclub-dav.blogspot.com
culinary club: Spicy Tangy Mango ice
http://culinaryclub-dav.blogspot.com/2012/05/spicy-tangy-mango-ice.html
Thursday, May 31, 2012. Spicy Tangy Mango ice. 1 small raw mango. 1 tea spoon mustard seeds. 1 tspoon ground nut. 1 tspoon channa dal. 1 string curry leaves. 1 tea spoon turmeric powder. 1/2 cup grated coconut. 4 tspoon cooking oil. Corriander leaves finely chopped. Green chillies finely cut. Cook the rice in the pressure cooker and allow to cool. Grate the raw mango and keep aside grate the coconut and keep aside. Add the raw grated mango and fry for 3 mins. Add the grated coconut and fry for 1 min.
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culinary club: Watermelon Juice
http://culinaryclub-dav.blogspot.com/2011/05/watermelon-juice.html
Tuesday, May 10, 2011. There is nothing better than a refreshing Watermelon drink to beat the summer heat. This recipe is easy to prepare too and everyone would love it. Subscribe to: Post Comments (Atom). Count every sec of your life. Delhi, Delhi, India. Expert Master Chefs: Vandana Agarwal, Monica Jawa, Renu Gupta, Deepika Tondon. View my complete profile. Click And Feed Fishes. Gajar Ka Halwa (Carrot Dessert). Tip Of The Week. Ingredients: Mango 1 (big) Red Chilli Powder 1 tsp Turmeric powder 1...
culinaryclub-dav.blogspot.com
culinary club: Create Cool Cookies with water melon
http://culinaryclub-dav.blogspot.com/2012/05/create-cool-cookies-with-water-melon.html
Wednesday, May 30, 2012. Create Cool Cookies with water melon. Slice melon into 1-inch-thick slabs, then use cookie cutters to make shapes. Frost your treats with vanilla-flavored Greek yogurt (spoon the yogurt into a squeeze bottle to make decorating really fun and easy) and top them with sprinkles if you like. Labels: summer seasonal snacks. Subscribe to: Post Comments (Atom). Count every sec of your life. Delhi, Delhi, India. Expert Master Chefs: Vandana Agarwal, Monica Jawa, Renu Gupta, Deepika Tondon.
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culinary club: SPICES
http://culinaryclub-dav.blogspot.com/p/spices.html
सौंफ़. Bay Leaf (Cassia Cinnamon Leaves). Tej Patta, Tej pat. दालचीनी पत्तियां. काली मिर्च. काला नमक. Ajwaiin, Ajvain, Ajvan, Ajvayan. Shahi Jeera, Black Cumin Seeds. शाही जीरा. लाल मिर्च. लाल मिर्च पाउडर. हरिमिर्च. दालचीनी. दालचीनी पाउडर. धनिया साबुत. धनिया पाउडर. Kadipatta, Curry patta. करी पत्ते. Elaichi इलायची. दाना मेथी. जावित्री. Mango Powder, Amchur. सरसों का बीज. Ajwain, Sathra, Mirzanjosh. Onion Seeds, Poppy, Nigella. Kalaunji, Khas Khas. Pandan Leaf, Screwpine. केवड़ा. Khus Khus, Post. Ingredie...
culinaryclub-dav.blogspot.com
culinary club: Mango Burfi
http://culinaryclub-dav.blogspot.com/2012/05/mango-burfi.html
Thursday, May 31, 2012. Mango Pulp - 4 cups. Sugar - 2 cups. Ghee - 1 cup. Cashewnuts - 10 to 15. Elaichi powder. - 3 tsp. In a thick bottomed vessel, put mango pulp, mash well with ladle and stir. As pulp starts to boil add sugar and stir well. Now add fried cashewnuts in ghee into this mixture and mix well. You may keep the vessel covered as the boiling mixture splashes all over in medium flame. When the mixture starts to thicken add elaichi. When cooled cut into pieces. Count every sec of your life.
culinaryclub-dav.blogspot.com
culinary club: Coconut Mango Chutney
http://culinaryclub-dav.blogspot.com/2012/05/coconut-mango-chutney.html
Thursday, May 31, 2012. Small red onions (pearl onions). Chop the mango into fine pieces with skin intact. Grate coconut and peel the outer skin of onions. Mix all ingredients in a mixer and grind into a semi coarse mixture without adding any water. chamanthi is ready. Subscribe to: Post Comments (Atom). Count every sec of your life. Delhi, Delhi, India. Expert Master Chefs: Vandana Agarwal, Monica Jawa, Renu Gupta, Deepika Tondon. View my complete profile. Click And Feed Fishes. Tip Of The Week. Ingredi...
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Lets make learning fun: Sources of Energy
http://letsmakelearningfun.blogspot.com/2012/11/sources-of-energy_8876.html
Lets make learning fun. It is a blog which helps educators, parents and learners to find new ways of learning SCIENCE. They can find activity suggestions, ideas for their projects, pictures and presentations on different topics of Science. Extra questions, assignments are also available for all grades. Notes and Study Material. Take life as it is. Its better to accept rather than expect. Saturday, November 10, 2012. DAV PUBLIC SCHOOL, KHERA KHURD. TOPIC: Sources of Energy. Why and how it is carried on?
