COOKING AND RECIPES

Get 15% Discount On ALL Watches!!! Masterpiece II White Gold Mens | Replica Tag Heuer Ayrton Senna Watches

2010-11-26T12:02:00.000-08:00

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2010-11-26T11:42:00.000-08:00

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2010-11-23T10:02:00.000-08:00

Rolex Oyster Special Edition Perpetual Cosmograph Daytona Leopard ...

Rolex Oyster Perpetual Cosmograph Daytona Leopard Watch. 40mm 18K yellow gold case, end pieces set with 48 diamonds, bezel set with 36 baguette ...

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Rolex Oyster Perpetual Cosmograph Daytona Mens Watch 116509-BKDO

Rolex Oyster Perpetual Cosmograph Daytona Watches. 40mm 18K white gold case, tachymeter engraved bezel, screw-down push buttons, black dial ...

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Rolex Date Silver Index Dial Engine Turned Bezel 115210SSO

Polished stainless steel case. Silver dial with index hour markers. Engine turned bezel. Date displays at the 3 o'clock mark. Automatic movement ...

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Pre owned Rolex Submariner Men's Blue Two tone Date Watch (Blue ...

Rolex two tone oyster bracelet Waterproof to 300 m/1000 ft Self winding movement Bezel rotates to allow checking of decompression time spans ...

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Rolex Date Silver Index Dial Engine Turned Bezel 115210SSO

Polished stainless steel case. Silver dial with index hour markers. Engine turned bezel. Date displays at the 3 o'clock mark. Automatic movement ...

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Rolex Submariner Steel Mens Sport Diving Watch #14060M

Rolex Submariner watch, round stainless steel case (40mm diameter, 13mm thickness) with shoulders to protect the screw-down Triplock winding crown ...

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Rolex Submariner

Rolex SubmarinerThis watch has been serviced and polished by our watchmaker before being put back on the market. Movement has been cleaned ...

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Mens ROLEX Daytona Oyster Perpetual Watch

This mens Rolex Daytona Oyster Perpetual watch features Black Dial with Stainless Steel Case and Oysterlock Bracelet. Oyster Perpetual Cosmograph ...

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Rolex : Day-Date President : 118235 : 18k Rose Gold

18k Rose Gold, President bracelet with hidden clasp, fluted bezel, light rose dial with 2 diamond baguettes and 8 diamond markers, automatic ...

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Men's Rolex President - Day-Date Watch 18238

Rolex President Model 18238, Oyster Perpetual Day-Date - Men's 18k yellow gold wristwatch with date display (36mm diameter). Sapphire crystal. 18k ...

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2010-11-22T03:31:00.000-08:00

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2010-11-22T01:03:00.000-08:00

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2010-11-21T23:19:00.000-08:00

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2010-11-21T22:16:00.000-08:00

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2010-11-21T21:09:00.000-08:00

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2010-11-21T18:59:00.000-08:00

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2010-11-21T17:55:00.000-08:00

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2010-11-21T15:41:00.000-08:00

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2010-11-21T15:21:00.000-08:00

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Reminder: Your family and friends have invited you to join Facebook

2010-11-20T11:47:00.001-08:00

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Reminder: Akbar Jiwani invited you to join Facebook...

2010-11-05T06:08:00.001-07:00

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Hi,

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Akbar Jiwani
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Facebook is a great place to keep in touch with friends, post photos, videos and create events. But first you need to join! Sign up today to create a profile and connect with the people you know.

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Check out my photos on Facebook

2010-10-17T05:55:00.000-07:00

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Akbar Jiwani has:

6 friends

Check out my photos on Facebook

Hi Ways2invest.cook,

I set up a Facebook profile where I can post my pictures, videos and events and I want to add you as a friend so you can see it. First, you need to join Facebook! Once you join, you can also create your own profile.

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Visit my Netlog profile

2010-04-24T22:43:00.001-07:00

Don't want to receive invitations from your friends anymore? Click here.

fatima jiwani
female - 34 years old
London, City of

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Hi!

I created a Netlog profile with my pictures, videos, blog and events and I'd like to add you as a friend to show this to you. You first need to register on Netlog!
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WISH YOU ALL HAPPY AND PROPEROUS NEW YEAR

2009-12-31T23:32:00.001-08:00

LIFE IS BEST FOR THOSE WHO WANT TO LIVE IT,
LIFE IS DIFFICULT FOR THOSE WHO WANT TO ANALYZE IT,
LIFE IS WORST FOR THOSE WHO WANT TO CRITICIZE IT,
OUR ATTITUDE DEFINES LIFE...
ENJOY YOUR LIFE,
LAUGH SO HARD THAT EVEN SORROW SMILES AT YOU,
LIVE LIFE SO WELL THAT EVEN DEATH LOVES TO SEE YOU ALIVE,
FIGHT SO HARD THAT EVEN FATE ACCEPTS ITS DEFEAT...

TO HAVE A SPECIAL FRIENDSHIP
IS SUCH A WONDERFUL THING,
JOY, HAPPINESS AND LAUGHTER
AREN'T ALL THAT IT WILL BRING.

ALONG WITH IT WILL COME SADNESS,
SORROW AND PAIN,
BUT HAVING SPECIAL FRIENDS
CAN MAKE YOU SMILE AGAIN.

SPECIAL FRIENDS WILL HUG AND COMFORT YOU
IN YOUR HOUR OF NEED,
THEY TAKE YOU BY THE HAND AND GUIDE YOU,
SOMETIMES TAKE THE LEAD.

SOME PEOPLE WON'T BELIEVE IN YOU;
THEY WON'T ENCOURAGE YOU
TO FOLLOW YOUR DREAMS,
BUT YOU MUST ALWAYS BELIEVE IN YOU,
NO MATTER HOW LONG THE JOURNEY
AHEAD SEEMS.

SOME PEOPLE WILL BE JEALOUS OF YOU;
THEIR WORDS WILL BE SHARP AND UNKIND,
BUT YOU MUST CLOSE YOUR EARS
TO SUCH WORDS,
AND NEVER ALLOW THEM TO CHANGE
YOUR DIRECTION OR YOUR MIND.

I'LL ALWAYS BELIEVE IN YOU
AND ENCOURAGE YOU
TO FOLLOW YOUR DREAMS,
AND I'LL TRY MY BEST TO SHOW YOU
THAT THE ROAD IS NEVER
AS LONG AS IT SEEMS.

I'LL ALWAYS CHEER FOR YOU;
MY WORDS WILL BE WARM AND KIND,
BECAUSE I TRULY TREASURE YOU.
YOU OWN A PART OF MY HEART,
AND YOU'RE ALWAYS ON MY MIND.

NO SHADOW TO DEPRESS YOU

ONLY JOY TO SURROUND YOU

MANY FRIENDS TO LOVE YOU

GOD HIMSELF TO BLESS YOU

THESE ARE MY WISHES FOR YOU

TODAY, TOMARROW ,

AND EVERY DAY TO YOU

SWEET THINGS ARE EASY 2 BUY,
BUT SWEET PEOPLE ARE DIFFICULT TO FIND.
LIFE ENDS WHEN U STOP DREAMING, HOPE ENDS WHEN U STOP BELIEVING,
LOVE ENDS WHEN U STOP CARING,
FRIENDSHIP ENDS WHEN U STOP SHARING.
SO SHARE THIS WITH WHOM EVER U CONSIDER A FRIEND.
TO LOVE WITHOUT CONDITION... ......... .........
TO TALK WITHOUT INTENTION... ......
TO GIVE WITHOUT REASON...... ......
AND TO CARE WITHOUT EXPECTATION. ......IS THE HEART OF A TRUE
FRIEND.......

Celeb Cook-in Archana Puran Singh Actor

2009-10-24T20:55:00.001-07:00

Archana Puran Singh's spaghetti in cream sauce

MY FAVOURITE DISH I "I love Italian food, it's my favourite. I especially enjoy eating Alli Olio pasta."
I LIKE TO EAT AT I "Personally, I like experimenting with new cuisines at different places. One of the most romantic places, where I look forward to having a good meal, is Mangii Ferra at Juhu, Mumbai. Dining should always be a fantasy-like experience. I love their spaghetti."
BEST MEAL I'VE EVER HAD: I "During one of our visits to London, my husband Parmeet and I visited Café Bruno on Wardour Street, near Oxford Street. The food there was awesome. It was indeed one of my most memorable meals.''
MY FAVOURED CUISINE: I "My favourite cuisine is Italian, though I love trying new cuisines when I'm travelling to exotic locations.'' NON-FOOD PASSIONS: I "I'm very fond of travelling and reading." MY FAVOURITE RECIPE I "One dish I simply enjoy is spaghetti in cream sauce with spinach, its creamy taste is something which everyone enjoys. It's quick and easy to make."
INGREDIENTS I Spaghetti (boiled): 160 gm I Fresh cream: 180 ml I Spinach leaf: 80 gm I Olive oil: 1 tbsp I Chopped garlic: 1/2 tsp I Chopped onion: 1/2 tsp I Salt: 1/2 tsp I Fresh basil: 2 gm I Grated parmesan cheese: 25 gm I Butter: 1 tsp
METHOD I Heat saucepan and add olive oil and chopped garlic and onion. I Saute' garlic-onion lightly and add fresh cream till thick. I Then add boiled spaghetti, toss it in cream. I Add trim and washed shredded spinach leaves. I Finish with grated parmesan cheese, fresh basil and butter. I Add salt as per taste and serve immediately. I Garnish with parmesan cheese and sprig of fresh parsley.

Chef Dev Singh Negi, executive chef at Mangii Ferra, Mumbai, serves Archana Puran Singh's spaghetti

TIMES FOOD GUIDE

2009-08-26T18:33:00.001-07:00

Your lemonade for the day

"When life hands you lemons, make nimbu paani" reads the sms from my friend Arun Agarwal (of Bachelor Juice centre at Chowpatty.) His daily sms (for the past several years) has been helping me make nimbu paani and thanking God for making my life into a series of eclectic buddies and miracles punctuated by great meals and continuing education. Having done my masters in business management, law and journalism, I am now revelling not just in culinary education but also in all else that I learn at the table. Like artistic hairstyling and literary masterpieces today. So what if my waistline expands? So do my horizons. I am constantly learning.

    Especially, from Siddharth Dhanvant Sanghvi my brat buddy whose novel, The Lost Flamingoes of Bombay was one of this year's biggest hits. Super-stylist Natasha Sara has styled him for several international shoots. With her magical scissors, the vivacious, slim Natasha not only transforms her clients' looks but also the way they feel about themselves. No wonder she calls her brand new vibrant Versova hair studio 'Trance by Nats'. Both are discerning foodies with a great sense of style. Together, we check out Juhu's latest Novotel's Mediterranean restaurant.
OLIO
    As a continuing part of my learning curve, I learn that though 'Olio' means oil in Italian, it also denotes 'hodge podge' in English. Which one were they referring to here? I ate twice over here. And each time there was only one other table that is occupied. The service is attentive. While on our first visit, the soulless lobby and passage of Novotel was leaky, a fortnight later it looks much better. The glass walls of the large cheerful restaurant peel away to reveal a charming sea and pool side view. And the menu enlarges ambitiously to include everything from Tagine and Shish Taouk to Pizza and Pasta.
    On my second unannounced meal here, I learn that the dapper Heinz Egli, (chef-turned general manager who has conceptualised the entire restaurant) insists on all being done with 'love and feelings' (the words chalked on the blackboard of 'Daily Specials here).
    Love and feelings obviously infuse every detail. From the embroidered olive napkins, tomato print charger plates to the Mediterranean jazz. Yummy and well-made complimentary dips on the table (Harissa, Tahina, Pesto). The garlic laced Hummus is a delight and sends our expectations soaring. While the al dente Pasta Peperoncino with it's chilli bite is almost perfect, the Sheesh Taouk (though well presented on a skewer) could do with more flavour ("Chewy and sinewy" observes Siddharth). The Pizza with Gorgonzola disappoints as the Italian cheese doesn't even whisper through it. Even the Linguini Tartufo bianco, lacks the flavour of Truffle. Lackluster Tagine. Go for Loubeb Zeith (green beans,) and Chorizo for robust garlicky flavours. End with Chilli Chocolate Mousse (if you like to combine those two flavours, I do) skip Laylas cake (a sticky pudding in a bowl.)
    Finally, the wine list is sketchy though it does take in it's sweep some very good ones. (Meal per head Rs 1,500 to 3,000). Not enough veggie dishes, too many cuisines from the Mediterranean and not enough excellence in raw ingredients. I ask for olive oil on my table and a musty bottle of mediocre oil is served up.
    For all its glimmer and good intentions, Olio falters somewhat, but it makes a good start. As Siddharth observes 'I was born with a bad hair day and I need Natasha's magic fingers to sort me out'. With a little bit of similar trimming and shaping, the bonny new arrival Olio has the similar makings of success of our literary rockstar.
OLIO
Novotel, Balaraj Sahni Marg, Juhu Beach. Ph 66934444. 12.30 to 3pm, 7-30 to 11.30pm RATING FOOD 3 SERVICE 3.5 DÉCOR 3.5

URBAN WRAPSODY

2009-06-27T21:33:00.001-07:00

Don't waste last night's roti. Use these yum fillings and make a wrap instead

(Inputs from Chef Nilesh Dangwal and Chef Ajit Yadav of Weli Deli, at Taj Wellington Mews) —COORDINATED BY SONAL VED

CABBAGE AND BEAN ROLL
INGREDIENTS
100 gm cabbage (julienne), ½ tin baked beans, 4 garlic (chopped), 10 gm parsley (chopped), 5 gm pepper, salt to taste, tbs olive oil
METHOD
Heat olive oil in pan and sauté the garlic. Add cabbage and toss on a high flame for a few seconds. Add baked beans and season with salt, pepper and parsley. Roll in the chapatti and serve.

ROASTED PEPPER WITH HERBS
INGREDIENTS
1 capsicum (julienne), 1 red bell pepper (julienne), 1 yellow bell pepper (julienne), 5 gm rosemary, 10 gm fresh thyme, 10 gm parsley, salt and pepper to taste
METHOD
Mix the bell peppers with olive oil, salt and pepper. Place it in an oven for 10-15 minutes. Remove and sprinkle the herbs on the bell peppers. Wrap in a chapatti and serve.

SAUTED CORN & SPINACH WITH CHEDDAR CHEESE
INGREDIENTS
100 gm American corn (boiled), ½ bunch spinach leaves (chopped), salt to taste, 100 gm cheddar cheese, 5 gm pepper powder
METHOD
Heat oil in a pan and sauté garlic. Add spinach and cook till it becomes soft. Mix corn and toss the mixture well. Season it with salt and pepper. Add cheese to the corn and spinach mix and let it melt. Roll in a chapatti and serve.

SCRAMBLED CHEESE ROLL
INGREDIENTS
100 gm paneer, 20 gm cheddar cheese, 1 onion and tomato ( both chopped), 10 gm coriander leaves, 5 gm turmeric powder, 10 gm red chilli powder, 10 gm garam masala powder, salt to taste, 1 tbsp olive oil
METHOD
Heat olive oil in non-stick pan. Add onions. Mix in tomatoes when onions turn golden brown. Add turmeric, red chilli powder, cheese and paneer. Season with salt and garam masala. Mix well. Garnish with coriander and wrap it in your chapatti. Serve.

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Ways2Health Overweight children at higher risk of asthma

Watermelon recipes

2009-06-21T20:45:00.001-07:00

21 Jun 2009, 0800 hrs IST

The taste of watermelon helps you freshen up. Get these quick recipes to cool you off this

Spiced Watermelon Honey

summer...

WATERMELON CAKE
Ingredients
1 (2-layer package) white cake mix
1 small package mixed fruit gelatin powder
1-1/3 cups seedless watermelon cut from the centre
1-inch blocks
3 egg whites
1 tbsp vegetable oil
1 cup miniature chocolate chips, optional

Frosting
1/4 cup watermelon juice
1/2 cup butter, at room temperature
l 2 cups powdered sugar
l 2 (3-ounce) packages cream cheese, at room temperature
l 2 to 3 drops red food colouring, optional
l 1/8 cup miniature chocolate chips, optional

Method
1. Preheat oven to 350 F. Grease and flour a 9 x 13-inch cake pan.
2. In a medium bowl, whisk together cake mix and gelatin powder until combined. Set aside.
3. In a large bowl, beat watermelon, egg whites, and vegetable oil until smooth. Add dry ingredients, half at a time, and mix until well-blended. Fold in chocolate chips, if using.
4. Pour into prepared pan and bake about 35 minutes until toothpick
inserted into the centre comes out clean. Cool to room temperature before
frosting.
5. For the frosting, blend watermelon juice, butter, powdered sugar, and cream cheese until combined and fluffy. Add food colouring. Frost cooled cake.
6. Place chocolate chips sporadically around the cake to simulate seeds. Refrigerate to set frosting. Remove from refrigerator at least 30 minutes before serving.

SPICED WATERMELON HONEY
Ingredients
3 pieces of whole dried gingerroot
1/2 teaspoon whole cloves
2 whole cinnamon sticks
3 pounds watermelon rind
1 cup water
6 cups granulated white sugar
3 lemon slices
1/4 teaspoon salt

Method
1. Place ginger, cloves, and cinnamon sticks in a double layer of cheesecloth. Tie ends into a spice bag. Set aside.
2. Peel the dark green skin. Coarsely chop watermelon and place in the bowl of a food processor fitted with the metal blade. Process until the watermelon reaches the consistency of coarse
applesauce.
3. Place processed watermelon and water in a large saucepan. Bring to a boil, reduce heat to low, and simmer about 30 minutes, until watermelon is soft.
4. Add spice bag, sugar, lemon, and salt to the watermelon. Simmer and cook for an hour, .
5. Pour into hot sterilized jars.

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Ways2Health 50 Ways to keep your brain in shape

Dr Rajeev Warrier prescribes easy-to-do ayurvedic recipes for complete well-being

2009-06-02T10:54:00.001-07:00

Diet, according to Ayurveda, defines the nature of a person, his response to circumstances, mindset and moods. Ayurveda classifies food materials into several groups such as like grains, grams (dhaanya varga), types of milk and milk products (ksheera varga), vegetables and fruits (saaka varga), types of meat (maamsa varga) etc.
The solid diet consumed should take up half the capacity of the stomach, the liquids should take a quarter and the fourth quarter should be left free to aid digestion. The order of the intake of food is important too — sweet and heavy food first, sour and salty tastes next and the meal should end with astringent and bitter food substances. This aids digestion and absorption.
BROCCOLI AND
MOONG BEAN BAKE
Ingredients: 1/2 cup moong dal, 1 cup broccoli florets (chopped), 4 cups water, 1 tbsp lime juice, 1/2 tsp ginger (minced), 1 tbsp fresh cilantro (chopped), 2 tbsps ghee, salt and black pepper to taste
Method: Wash moong dal and add water to it. Cook it in a pressure cooker until tender. Mix it with broccoli, lime juice, ginger, salt and black pepper. Grease a shallow baking dish with ghee. Scoop the mixture into the dish and drizzle more ghee on top. Bake at 350-375 degrees for 10 minutes. Garnish with cilantro.
SAUTÉED ASPARAGUS
Ingredients: 2 cups asparagus stems (diced), 2 tbs water, 1 tsp lemon juice, 1 tsp cumin seed, ¼ tsp turmeric, ¼ sweet paprika, ½ cup almonds (sliced), 2 tbs ghee Method: Heat ghee until it looks clear. Add cumin seed and stir briefly and add turmeric and paprika. Now add the asparagus stems and sauté for 2-3 minutes more. Now cover the pan and stir occasionally. Add water to prevent sticking. Add in the almonds and cook for two more minutes. Serve hot.
MIXED VEGETABLE SAUTÉ
Ingredients: 1 small white radish (peeled), 1 medium zucchini, 1 medium carrot (peeled), 1 fennel bulb, 6-8 almonds (soaked and slivered), 2 tbs ghee, 1-2 tbs water, salt and pepper to taste
Method: Wash and slice all the vegetables finely. Heat ghee in a large flat pan. Sauté the almonds and add all the vegetables. Stir for a couple of minutes and cover the pan. Cook the vegetables on medium flame until tender. Season with salt and pepper and serve hot.
SWEET AND SOUR
CARROTS
Ingredients: 1 cup carrot (sliced), 1 tbsp raisins, rock salt and black pepper to taste, 1/2 tsp minced ginger root, 1 tsp fresh parsley, 1/2 tsp fresh lemon juice, 1/8 tsp fresh lemon peel, 1/8 tsp crushed cardamom, 1 tbsp ghee
Method: Steam the carrot for 5-6 minutes until tender. Heat ghee in a pan and sauté the raisins. Now add carrots, ginger cardamom, salt and pepper. Stir for three to four minutes. Drizzle lemon juice, the peel and parsley. Serve hot.
(Dr Rajeev Warrier is xyz of Arogya Ayurvedic Spa & Clinic)
—COORDINATED BY SONAL VED

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Ways2Health A cool nut to beat the heat

These are East African(specially Coastal) receipes

2009-05-27T22:30:00.001-07:00

Vitumbua- is a Tanzanian dish, made from rice flour, coconut, yeast and cardamom. When made well it is fluffy and literally melts in your20 mouth.

Ingredients

2 cups finely ground rice flour
2 tblspn plain white flour
2 tblspn fresh grated coconut (available frozen in most Asian stores)
1 400 gm tin coconut milk
(half) cup hot water
1 tspn dry yeast
(half) cup sugar
(half) teaspoon roughly ground cardamom seeds
oil

Method

1.. Mix rice flour, grated coconut, and the coconut milk and hot water to form a thick paste. The temperature should be equivalent to body temperature.

2.. Add the sugar, cardamom and yeast and mix well.

3.. Cover and leave overnight

4.. Next day mix thoroughly

5.. Instead of using the vitumbua karai(pan), I used an appam pan which I have previously used to make ponganalu.

6.. Heat the appam pan, apply a drop of oil in each pan, pour in the batter so that the pan is ¾ full.. Cook for 2-3 minutes, and flip the vitumbua, this is quite tricky, but gets easier with practice.

7.. Cook the other side and repeat until all the batter is finished.

We have them for breakfast in the morning. They can be served with a kuku paka. Recipe to follow.

< u>Tumbua Ndizi/Gonja or Sweet Plantain Fritters

Tumbua Ndizi is a typical East African dish, Ndizi means bananas in Swahili.

In East Africa we have 4 kinds of bananas

Matoke: Green (raw) bananas which never ripen to yellow, the flesh is mainly carbohydrate, and although when ripe it is sweeter, it can not be eaten uncooked. When cooked the flesh become soft, it is a bit like potato.

Gonja, are sweet cooking bananas, when cooked they do not become soggy and soft like ordinary bananas. When very ripe they are black on the outside. They can be cooked in coconut; just fried or fried in batter (tumbua)

Ndizi was what we called the ordinary dessert banana

Menvu are small dessert bananas, about half the size of normal bananas, very sweet, these are the bananas we grew up on. They were always there, along with pawpaw (papaya). To get back to the tumbua ndizi - here is how you make them:

Ingredients

4 ripe gonja/plantains
1 cups self-raising flour (plain flour with 1 tspn baking powder)
2 tbspn Sugar
1/3 cup milk
1/3 cup coconut milk (tinned is fine)
Roughly ground cardamom< br> Oil for frying

Method

1. Make batter, using flour, cardamom, sugar, milk and coconut milk. Cover, and then leave an hour.

2. The batter should be thick enough to completely coat the banana.

3. If it is too thin, add more flour, if it is too thick add a little milk.

4. Peel the plantain, cut into 3 / 4 pieces, cut each piece into 2/3 horizontal slices.

5. Dip each piece of plantain in batter, making sure they are well-covered, and then fry in hot oil until golden.

Mutton Biryani - East African Style

Ingredients

Mutton Masala:

2 lb mutton on the bone cut into 2 inch pieces
1/2 cup yogurt
2 inches ginger; grated
6 cloves garlic; minced
5 chilies minced
1/2 tspn saffron
8 large tomatoes (blanched, peeled and liquidised)
12 small potatoes (extra oil to fry)
2 tablespn oil
2 sticks cinnamon
4 pods cardamom
5 cloves
1/2 spn cumin seeds
8 medium onions; minced fine in a food processor
2 tspn coriander/cumin powder
1/2 tspn turmeric
1 tspn garam masala
salt to taste

Rice:

3 cups basmati rice; was hed well; and soaked in water for 30 mins
1 tbspn oil
1 tspn cumin
1/2 tspn saffron soaked in a little warm water
salt to taste

Method

1. Marinate the mutton in yogurt, garlic, ginger, green chilies, half the tomatoes and saffron overnight if possible; minimum of 2 hours.

2. Deep fry the potatoes, these don't have to be cooked through, as long as the surface is sealed.

3. Pressure cook the mutton, or boil until tender.

4. Heat the oil in a pan, add the cinnamon, cardamom, cloves; cumin seeds, cook for about 3 minutes, the cloves and cardamom should have puffed up.

5. Add the onions and fry until they are a rich golden brown, this is the most important for biryani masala. You can buy prefried onions if you want - available in Indian shops.

6. Add the other half of tomatoes, cook for about 5 minutes, add the turmeric, cumin/coriander powders.

7. Add the cooked mutton and the potatoes, mix, making sure that meat and potatoes are coated with the tomato/onion sauce. Cook for 30 minutes.

Meanwhile cook the rice, add 1 and cups of water per cup of rice for 15 minutes.=2 0Heat some oil in a frying pan, add the cumin, pour the oil and cumin mixture on the rice.

Pour the saffron and water mixture on the rice.

This is an East African style Biryani, the meat curry and rice are kept separate. Serve the rice on a large platter with the meat sauce place on the top.

Mayai Dungri's shaak - or -Spicy Scrambled Eggs

Mayai is eggs in Swahili, dungri is onions and shaak is curry in Gujarati, this is a traditional family recipe. We usually have it as a light supper or lunch. Not breakfast, but hey anything goes!

Ingredients
1 medium potato; diced
1 medium onion; chopped finely
2 tomatoes; blanched, peeled and chopped finely
1/2 cup chopped chives
2 cloves garlic; minced
1 inch ginger; grated
2 chilies; chopped finely
1 tspn coriander / cumin powder
1/2 tspn turmeric
3 eggs; beaten
1/2 cup chopped coriander leaves
salt to taste
2 Tablespoon olive oil

Method

1. Heat the oil, and sauté the potatoes until cook, remove and set aside.

2. Fry the onions until golden brown, add the garlic, ginger and tomatoes20fry for a few minutes.

3. Add the cumin/coriander and turmeric powders, stir and fry for 2 minutes.

4. Add the potatoes, salt, chives and stir and cook for 2 minutes.

5. Add the eggs, stir until cooked.

6. Add the coriander, mix and serve hot with chapatti or on toast.

serves 2

'Fried' Mogo – Fried Cassava

Mogo is Cassava in Swahili

This is a 'no fry', healthy recipe

Ingredients

1 large tuber of cassava (or 1 pkt frozen cassava)
Juice of 2 Limes
1/2 cup olive oil
chili flakes
salt

Method

1. Cut the tuber into 3 pieces, peel 20 by slitting the skin on one side, the skin will peel of quite easily.

2. cut in large chips and boil with a little salt. (In the case of frozen mogo; boil with some salt)

3. Slice into thin (1/2 - 3/4 inch wide.

4. Mix the olive oil, lime juice, and chili flakes, add to the cassava, toss to ensure that all the pieces are evenly coated.

5. Place the cassava chips on a baking tray and cook in a hot oven (220 C) for 20 minutes or until the mogo looks golden brown, and is crispy.

Serve with tamarind chutney, (coconut chutney).

Pinto Beans Curry –or-Spicy Maharagwe - which is Swahili for Beans

Having lived in East Africa , our preparations are peppered with Swahili and Gujarati.

Ingredients

1 cup dried pinto; soaked overnight and boiled (I used the pressure cooker; about 10 mins)
2 Potatoes, peeled and cut in small cubes
3 Cloves garlic; peeled and minced
2 inch ginger; peeled and grated
3 large tomatoes; blanched, peeled and chopped
1/2 tspn cumin seeds
1 tspn mustard seeds
2 - 3 chilies slit through the centre
1/2 tspn turmeric powder
2 tspn coriander and cumin powders
2 tspn oil
salt to taste

1. Heat the oil in a pan, add the chilies, cumin seeds and mustard seeds. Cover and let them pop and splutter.

2. Add the tomatoes, garlic and ginger cook for 5-6 minutes, add turmeric, coriander and cumin powders, cook for 2 minutes.

3. Add the potatoes, cook for a few minutes, add the salt.

4. Add the boiled pinto beans, with 2 cups of the water the beans were boiled in.

5 Cover and cook, until the potatoes are done.

I served it with paratha.

Matoke in a Groundnut Sauce or Green Bananas in a Peanut Sauce

Matoke is a typical Ugandan dish, it is stuff that we grew up on. Groundnuts are used in many African countries as a base for a savory sauce for meat or vegetables

4 Matoke or green bananas; peeled and cut into 1 1/2 inch chunks
1/2 cup peanuts (I have used pink skinned, but any peanuts will do)
1 tbspoon of vegetable oil (not olive because that is rather strong tasting)
1 stem of coriander; chopped finely
1 medium onion; chopped finely
2 cloves garlic; minced
1 inch ginger; grated 3-4 chilies; minced
4 tomatoes; blanched, peeled and chopped finely
1/2 tspn turmeric powder
2 tspn coriander/cumin powder
1 tspn cumin seeds
1/2 tspn mustard seeds
salt to taste

Method

1. Heat the oil in a pan, add the whole mustard and cumin, wait for it to pop, and add the onions, fry until golden brown. Meanwhile grind the peanuts finely.

2. Add the tomatoes, garlic, ginger and chilies, fry for about 5 minutes, add the turmeric, coriander and cumin powders, cook for a further 5 minutes.

3. Add the matoke, mix, until all the matoke is coated by the tomato sauce. Cook for a few minutes.

4. Add the ground peanuts, and mix so that all the bananas are coated with the tomato/peanut mixture, add 1 and 1/2 cups of water.

5. Bring to boil, and cook for 20 minutes.

6. Garnish with the chopped coriander.

It is lovely by itself or with some Chevro.

Mandazi - Coconut Bread

This East African coconut bread is slightly sweet and has often been likened to doughnuts. It is available everywhere in East Africa ; it is typical street food, Mandazi is eaten at anytime, for breakfast with tea, for a snack or with bharazi(lentils) for lunch or dinner.

Ingredients

2 1/2 cups plain flour
3 tablespoons sugar
1 teaspoon yeast
1 tablespoon freshly grated or dried coconut
1/2 cup coconut milk
1/2 teaspoon roughly ground cardamom
warm water to bind
Oil to deep fry

Method

1. Mix all the dry ingredients, add the coconut milk and mix, add warm water for form a soft dough (not sticky). Knead thoroughly.

2. Place the dough in an oil polythene bag and put in a warm place (airing cupboard) for 2-3 hours; until it has doubled in size.

3. Knead the dough and divide into 6 - 7 portions

4. Roll a roti like circle and cut into four parts

5. Fry in hot oil, two to three at a time, holding them under the oil on the first side until they puff. Turn over until brown on both sides.

Serve with bharazi

Mbaazi za Nazi - Pigeon Peas in Coconut Sauce

This is also an East African dish. It is usually served with Mandazi (coconut bread). Nazi is Swahili for Coconut. The combination of the two is heavenly ! Try it for yourself.

Ingredients

1 cup dried pigeon peas; soaked overnight, and boiled (in the pressure cooker)
1 400gm can of coconut milk
1 medium onion or 2 small; finely chopped
2 clove garlic; minced
1 inch ginger; grated
3 chilies; minced
1/4 tspn turmeric powder
1/2 cup coriander; chopped fine
1 tbspn vegetable oil
salt to taste

Method

1. Fry the onion in medium hot oil, when golden brown, add the boiled pigeon peas and the coconut milk.

2. Then add the garlic, ginger chilies and turmeric and salt.

3. Cook for 3o minutes. If necessary add a little water. Add the chopped coriander.

4. serve with Mandazi.

Mogo (cassava) with Lamb in Creamy Coconut Sauce

Ingredients

2 lb cassava (frozen can be used)
1 pack of coconut cream (a picture can be seen here)
1 lb lamb, cut into cubes
3-4 garlic cloves; minced
2 inch ginger; grated
3-4 chilies; minced
1/4 tspn turmeric
1/2 cup chopped coriander
salt to taste
2 limes; juiced
coriander leaves for garnishing.

1. Marinate the meat with garlic, ginger and sal t for at least 2 hours.

2. Peel the cassava, cut into large chunks and boil and drain. Cut into cubes.

3. Boil the meat, drain, add coconut cream to the meat stock, add the turmeric, chilies, coriander leaves and cassava; cook on medium heat for 10 minutes, mash cassava roughly, add the meat and mix well, cook for another 5 minutes. Add the lime juice. Garnish with coriander leaves.

Serve with Chevro

Mogo (Cassava)

Mogo is another East African food that we relish. It can be eaten just boiled; like the sort we used to get in the canteen at Schools, Tanzania with just some salt and red chilies, yum. It cost 10 cents, for 50 cents you could get it fried with tamarind chutney.

We (the girls) also used to sneak out to Deejays on Sunday afternoons, via the kitchen at the back, we were not supposed to eat at Deejays. But every Sunday, we would go for 'a walk' armed with 50 cents from Uncle, straight to Deejays! When we got home Dad and Mom used to wonder why we were not as hungry as we normally were! Ahhhhhhh those were the days.

This is a masala version - of mogo
=0 A
Ingredients

1 large tuber of cassava (or frozen cassava)
1 400gm can of tomatoes; crushed
1 large onion; chopped finely
1 teaspoon cumin seeds
1 teaspoon mustard seed
2/3 cloves of garlic; minced
2/3 green chilies; minced
1 inch ginger; grated
1 tablespn cumin/coriander mix
1 tspn turmeric powder

Method

1. cut the cassava into 3 pieces, peel by slitting the skin on one side, the skin will peel off quite easily

2. cut in large chips and boil, when tender, cut into 1 inch cubes.

3. Heat some oil in a pan, add the cumin, mustard seeds and onions.

4. Fry the onions until golden brown, add the garlic and ginger, fry for one minute, add the tomatoes, green chilies, turmeric and the cumin/coriander; fry for a few minutes. Add the cassava pieces, and 1 cup of water, leave to cook for about 20 minutes, until it is soft and gooey. Garnish with Coriander

Matoke with beans (green bananas with beans)

Ingredients

4 - 5 matoke (green bananas from Uganda )
1 400g can red kidney beans
1 200g can peeled tomatoes
2 cloves garlic - minced
1 inc h ginger - grated
2 chilies - minced
1 table spn vegetable oil
1 tspn mustard seeds
1/2 tspn turmeric
2 teaspoons coriander/cumin mix
salt to taste

Method

1. Peel the green bananas and place in cold water, (otherwise they discolor).

2. Heat oil in a pan, add the mustard seeds, as soon as they start to splutter, add the tomatoes, garlic, ginger and the minced chilies, stir and fry for a few minutes.

3. Add the cumin, coriander and turmeric, fry for a few minutes. Add the bananas and the beans and mix so that the vegetables are coated with the mixture.

4. Add one cup water and salt and cook for 20 minutes

serve with chapatti or rice

Makate Mimina (coco nutty rice pancake)

This is an East African Dish. Usually served with a hot coconut chicken curry (bit like Thai green curry).

Ingredients

2 Cups Rice
1 pint milk
1 1/2 cups sugar
1 tspn yeast
1/2 packet creamed coconut or 1 1/2 cups of coconut milk
2 table spn butter or margarine
1/2 tspn cardamom seeds
1 1/2 cups water
(makes 2)

Method

Wash the rice and Soak it for 3-4 hours or overnight.

Add the yeast to a little water with 1 tspn sugar.

Let it ferment.

Dissolve the coconut cream in 1 1/2 cups of hot water.

Drain the rice and add warm milk to it, liquidize until smooth.

Add the coconut liquid/milk, yeast and cardamom seeds.

Cover and leave in a warm place for 3 hours, or until the mixture is frothy and doubled in volume, add the remaining sugar.

Divide mixture into two.

Heat a nine inch frying pan, add 1/2 the butter, when melted add half the batter, cover and cook at very low heat for 30 minutes, uncover and grill the top until brown.

Remove from pan.

Repeat for the second pancake.

Serve warm, relish with melted butter

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Ways2Health Eight smart uses for vinegar

Food FOCUS

2009-05-10T03:11:00.001-07:00

From ingredients to portion sizes and sauces, Tasty Tangles in Delhi is conscious of its international reputation. Even the crockery matches with the Noodle House chain of Dubai's Jumeirah group

DID someone say that there's a tightening of belts? Then why was The Pavilion at the ITC Maurya bustling like a railway station last week? And why was Pandara Market full on an unlikely day like Tuesday? There were queues of well-heeled (and proportioned) middle class Delhiwallas outside most of the Punjabi-style eateries and even the lone Chinese restaurant there, Ichiban, was full! In the past few days, visits to restaurants, have presented utterly contradictory pictures. Some were empty, others full, without any apparent logic. Coffeeshops in five star hotels were full, but other restaurants paradoxically sparse. The obvious conclusion is that rather than cutting back totally, people are becoming more judicious. For some it translates into The Oberoi's 360 degrees and for others it's Gulati's Veg at Pandara Market. Which is why I was puzzled about the lack of diners at Tasty Tangles in MGF Metropolitan Mall in Saket, even allowing that it was lunchtime on a weekday. If anything, the right hand column on the menusheet (yes, sheet — you tick of what you want and hand it to the server to cut out transmission losses!) should have have people thronging the neat, bench-seating eatery ever since it opened in February. The prices are truly in keeping with the times, even as the menu is brief yet varied. As the desi cousin of the Noodle House chain of Dubai's Jumeirah group (under its Taste Department), Tasty Tangles (owned here by Wadhawan Hospitality) is pretty conscious of its international reputation. As the manager told me, everything from the ingredients to portion sizes and even their sauces are as per the standards of their Dubai partner. Even the food comes in crockery that matches their international avatar! All too often, restaurants devote too much time to decor and too little to food, service and indeed, the kitchen. Not so Tasty Tangles, where the signature swinging front door (also there at its Bangalore outlet) and its state of the art kitchen are the only things that compete with the food for attention. No fancy lighting or furniture, no distracting fripperies; they could consider adding a potted palm or two around their glassed-in outer wall, though, to screen off the full view of the grim district courts complex across the road... The prices are definitely appetising: starters between Rs 119 and 179, soups from Rs 99-Rs 199 depending on portions and ingredients, main courses between Rs 239-Rs 399 with roast duck striking a lone high of Rs 549, noodle and rice offerings between Rs 99-Rs 289 and desserts between Rs 119-169. Interestingly, the portions of dim sum come in odd numbers (three or five) in keeping with Chinese norms! The dishes are mostly stir-fried, with the sauce gently clinging to the meats and veggies rather than smothering them curry-style, the rice is also properly sticky and in single-portion bowls. Among starters, popiah, the soft vegetable springroll and the laksa soup, were subtle and flavourful, but my favourite was the battered calamari with tom yam dipping sauce—light, yet crunchy. Moving on to the next course, lamb rendang is the closest any desi will get to a curry, and the chilli prawns are clearly fresh as they don't have that rubbery or pasty texture that I often taste in India. While their broccoli with veg oyster sauce is al dente in the new world cuisine style, the Indonesian bakmi goreng is excellent — thick rice noodles with chicken and shrimp. The roast duck, served with plum sauce and steamed pancakes, however, is the best valuefor-money deal in the whole city. The skin could be a little more crispy and the flesh more juicy, but overall it's a steal. No wonder it's the fastest selling item on the menu! If the heat makes you anorexic, start with one of their wide range of mocktails, feast on the roast duck, with an apres of their amazing mango pudding,which tastes much better than it looks. Because Tasty Tangles deserves a crowd.
reshmi .dasgupta @timesgroup .com

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TASTE INDIA :release of the Times Good Food and Nightlife guides in Delhi

2009-05-06T20:24:00.001-07:00

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THE release of the Times Good Food and Nightlife guides in Delhi last Sunday was a revelation. Of course, I was amazed at the continuing interest that Delhi shows in both gourmet and gourmand pursuits, as the event drew double the expected number of people. But more interesting was the sheer variety of restaurants and lounge/bars that were up there in the reckoning for awards...
    Who would have thought, even five years ago, that there would be a category of best Russian or best Korean restaurant? Who would have thought that there would be an Italian restaurant in practically every neighbourhood in Delhi? And that sushi would become a home-delivery item? If that is not a testament to the travelling tastebuds of Delhiwallahs, then what is? There was one thing, however, that left me a little puzzled if not disappointed — the absence of a similar variety of Indian cuisines! Of course, there were awards for the best North and South Indian restaurants, and even Bengali, Kashmiri and Gujarati restaurants. But in a country where cuisine changes every few kilometres, there should be far more representation in the national capital of, well, national cuisines.
    ET Travel has tried to bring the cuisines of the world and India to the attention of our readers, and even TV channels have done their bit to bring rare foods and eating places to national attention. No doubt, with this summer professing to be more inclined towards 'staycations' (domestic tourism!), there will be more people discovering more local pleasures of the palate. But how will the rest of us savour it?
    Dilli Haat had a great idea when it decided to hand over pavilions to various states to highlight their cuisine but over the years it has boiled down to predominantly idli-dosas and momos . What about Kolhapuri cuisine or Rampuri? Coorgi or Moplah? Just as there is no "Indian" cuisine, there can't be any broadband "Maharashtrian" or "Kashmiri", "Bihari" or "Andhra". But short of travelling to the hinterland to taste it, what is the alternative?
    One would be to evoke it through the pages of ET Travel: every pungest, sizzling, eye-watering, scrumptious morsel of it brought to life through your writing — with appropriate photographs! So do write in! The other would be to suggest that hospitality and government bodies collaborate to bring in moveable feasts from all corners of the country so that gourmet citizens can have a taste of India without travelling...
    rashmi .dasgupta
    @timesgroup .com

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Akbar Jiwani wants to keep up with you on Twitter

2009-04-28T19:44:00.001-07:00

To find out more about Twitter, visit the link below:

http://twitter.com/i/2a34735811274ffd5080e75c9ff2becf74f883b1

Thanks,
-The Twitter Team

About Twitter

Twitter is a unique approach to communication and networking based on the simple concept of status. What are you doing? What are your friends doing—right now? With Twitter, you may answer this question over SMS or the Web and the responses are shared between contacts.

This message was sent by a Twitter user who entered your email address. If you'd prefer not to receive emails when other people invite you to Twitter, click here:
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Healthy snacks for kids

2009-04-24T23:35:00.001-07:00

Today, children are spending seven to eight hours out of their homes in schools and colleges.

Give your child the right nutrition (TOI Photo)

Their major meals are eaten out of their homes. If children eat better they concentrate better, work without feeling fatigue and their immunity and percentile rates improve. Once food improves, children feel better, less irritable and less tensed, so it's very important to plan healthy meals for their tiffin and snack boxes.

Snack tips:

Unfortunately, lots of parents use breads and biscuits which are nutrient robbers in snack boxes. Our children become sick because of an explosion of empty nutrient food and empty calories due to white flour, chemicals and sugar. The breads and biscuits available in the market are 50 per cent white flour, sugar, extra salt, artificial colours and emulsifiers are added.

Given their way children would love to grow up on a diet of bread, biscuits and junk food which are addictive. So let's make junk healthy.

Eat foods which are as close to the natural state, which promote growth, immunity and energy.

Here are some interesting recipes:

Protein Pancakes
Ingredients: One teacup moong dal ; 200 gms white gourd; three green chillies; three tbsp fresh low fat yogurt; a pinch of asafoetida; salt to taste; two tomatoes, chopped; two finely chopped green chillies; two to three tbsp chopped coriander; salt to taste (rock salt); one tsp extra virgin oil.

Method: For the batter, soak the dal for three to four hours. Grind the soaked dal with green chillies and yogurt.

Add asafoetida and salt, mix well. To proceed, heat a non- stick tawa and spread a little moong dal mixture and oil on it. Then, spread a little stuffing and smear a oil on the sides. Turn upside down and cook again for a few minutes.

Repeat with the remaining mixture and stuffing.

Serve hot with mint chutney or sweet chutney.

Hot tip: The batter can be prepared the day before and the pancakes can be made fresh in the morning. It is a complete meal as it contains all food groups.

Spinach tikki with vegetables
Ingredients: One bunch spinach shredded; half grated white radish; one grated carrot; two boiled potatoes; salt to taste; one-two tsp green chilli and ginger paste; quarter cup crushed peanuts.

Method: Grate carrot, radish and boiled potatoes. Mix them with all other ingredients. Make small tikkies from that mixture. On each tikki add chopped tomatoes, both chutneys and serve.

Hot tip: The potatoes can be boiled one day before and the vegetables can be cut and kept in the fridge.

Potato Pizza
Ingredients: 250 gms potatoes; 100 gms tomatoes; one capsicum; quarter cup boiled yellow corn; one chopped onion; two-three olives; some mushrooms.

Method: Boil and mash potatoes. Add salt to taste. Make tomato puree. Add salt to taste. Make small flat pancakes from the boiled and mashed potatoes. Decorate it with capsicum, corn, onions, olives and mushrooms, grate paneer on top. Bake in an oven at 400 degree celsius for 15 minutes.

Hot Tip: Puree and potatoes can be made before hand.

Masala Idli
Ingredients: 6-7 idlis ; one tomato finely chopped; one cup capsicum finely chopped; one onion finely chopped; one tablespoon pav bhaji masala ; salt to taste; one teaspoon chili powder; handful of chopped coriander leaves; one tsp olive oil.

Method: Cut each idli into four pieces. Saute all the vegetables in oil. Add the masala , idli and coriander, mix well and serve hot.

Hot tip: Batter can be made the day before.

Paneer wrap
Ingredients: 100 gms grated paneer; 100 gms boiled French beans and carrots; one cup chopped coriander; one chopped onion; one tsp jeera; juice of one lemon; half tsp red pepperika; one tsp extra virgin oil; 100 gms whole wheat flour

Method: Make four rotis from the whole wheat atta . Grate the paneer and add all the ingredients to it beside oil. Sauté it in oil and place it on the roti and roll it. Have it with green chutney or salsa. The dough can be prepared the day before. All the ingredients can be chopped the day before.
Remember to always make food fun for children. My definition of fun is fresh, unprocessed and natural.

Malai Kofta Popular

2009-04-20T21:46:00.001-07:00

Name: Malai Kofta Popular

Category: Vegeterian Dishes

Author: Rosie

Date: 12/15/2005 3:06:00 AM

Rating: ( 2.0 ) by 26 users

Ingredients:

Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Kofta:

50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste

Garnish:

1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Instructions:

Koftas

1. Boil the potatoes, peel and smash them.
2. Mix together all the ingredients except raisins and cashews.
3. Take a ping-pong ball sized dough in hand.
4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough. Keep aside.
6. Deep Fry the Koftas.

Gravy:
1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low for 15 minutes.
6. Gently ad the koftas.

Optional: the koftas can also be finished in the grill instead of deep fry.

Garnish with grated cheese and chopped coriander.

Serve it with Naan, Rice or Roti

Carrot Cake Cupcakes

2009-04-18T21:53:00.001-07:00

Please welcome Garrett McCord from the food blog Vanilla Garlic as he shares his carrot cake cupcake recipe. I swear these are the best carrot cake cupcakes I've ever eaten. ~Elise

I find that you can tell a lot about someone based on the type of carrot cake they make. I find that those who enjoy pineapple and coconut in their carrot cake are a bit more flamboyant and unpredictable than the average baker and, likely, have a tiki shirt in their closet. Those who prefer heavy amount of cloves and raisins are traditionalists; they have a penchant for nostalgia and reminiscing over their fragrant and fruity carrot cakes that encapsulate their childhood. Others prefer orange juice - modernizing the classics and stirring up cocktails to pair with them.

I like to see myself as inventive, strange, and maybe even quirky - my carrot cake is a carrot cupcake (I like to think I'm a wee bit adorable, too). Toasted walnuts add a certain bittersweet and earthy taste to the cupcakes. Cinnamon and a good dose of cardamom give it a faraway newness, which is only made more intriguing with the floral and citrusy finish from the orange zest. Dolloped with some cream cheese frosting, it's a carrot cupcake that emulates old times from way back when with a bit of a contemporary twist. A funky cupcake that anyone's personality can appreciate.

So then, what does your carrot (cup)cake say about you?

Carrot Cake Cupcakes Recipe

Ingredients

1 cup of chopped walnuts
1 pound of carrots
3 large eggs
1/2 cup of buttermilk (or add a teaspoon of lemon juice to regular milk and allow to stand for 10 minutes)
1 teaspoon of vanilla extract
2 cups of sugar
1 cup of vegetable oil
1 tablespoon of orange zest
3 cups of all-purpose flour
1 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of kosher salt
2 teaspoons of ground cardamom
1 teaspoon of ground cinnamon

Method

1 Preheat the oven to 350F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.

2 Rinse the carrots and peel the rough skins off, then grate the carrots.

3 Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.

4 In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.

5 Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated.

6 Scoop into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350F, being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack. Frost cooled cupcakes.

Makes 24 cupcakes.

Cream Cheese Frosting

1 cup of unsalted butter, softened
16 oz of Philadelphia cream cheese
1 1/2 cups of powdered sugar

Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread onto cooled cupcakes.

Chilli Cheese TOAST

2009-04-16T18:52:00.001-07:00

Here's your chance to have a hot and crispy breakfast with Barcode's Chilli

Chilli Cheese Toast. (Pic courtesy: Barcode)

Cheese Toast.

Ingredients:
Bread slices - 12
Cheese cubes - 3
Pasteurised butter - 100 gms
Green chillies - 3
Salt - Little
Pepper powder - 1/2 tsp
Chopped coriander leaves - 1 tbsp

Method:
1. Apply little butter to bread slices.
2. Chop green chillies into thin round pieces.
3. Grate cheese using a fine cheese grater.
4. Mix all the other ingredients together, for filling except bread.
5. Keep little of the filling in between two slices of bread.
6. Press and toast using a sandwich toaster. (Both sides till brown)
7. Serve with ketchup or mint chutney.

Variation :
Little worcestershire sauce can be sprinkled to the filling when mixing together.

(Recipe courtesy: Barcode)

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10 simple and quick recipes

2009-04-14T18:25:00.000-07:00

Sick and tired of eating out, so this week why not don the chef's hat and apron and get cooking

Pomfret (TOI Photo)

While cooking may definitely be a passion for many (men and women alike), the main constraint most often is the lack of time. The time and effort needed to cook something good can be quite taxing; so, for all those who hesitate to take a pan or ladle in their own hand, here are some recipes that are quick as a jiffy and delightful to eat.

Cooking is definitely a passion for many (men and women alike), but the main constraint is time. The time and effort needed to cook something good can be quite taxing; so, for all those who hesitate to take a pan or ladle in their hand, here are some recipes that are quick as a jiffy and delightful to eat.

1. Potato Roesti with grilled vegetables (Serves 01)

Ingredients: 1 large parboiled (briefly cooked) potato, ½ tsp chopped parsley, salt and crushed black pepper to taste, 1 tbsp refined oil, ½ capsicum, ½ red bell pepper, 1 tsp extra virgin oil

For garnish: Spring of chives

Method:
1. Peel parboiled potato, grate and season it.
2. Cut capsicum and red bell pepper. Marinate with oil, salt, herbs (thyme, oregano)
3. Heat oil in the pan. Add potatoes and cook on both sides
4. Grill peppers and place on top of roesti potatoes.

2. Wheat Flour Pancakes with bean sprouts and honey yogurt topping (Serves 06)

Ingredients for batter: 250 gm whole wheat flour, 150 ml milk, 1 tsp sugar, salt to taste, 1 tbsp melted butter (unsalted)

Ingredients for stuffing: 12 tbsp bean sprouts, salt to taste, 3 tsp refined oil

Ingredients for topping and garnish: 6 tbsp hung curd, 6tsp honey, a sprig of dill (a herb)

Method:

1. Add salt to the whole wheat flour and sift it.
2. Gradually add milk to sifted flour and add melted butter. Strain the butter (pour through a sieve, a perforated utensil or fine-meshed cheesecloth)
3. Pour half a ladle of batter into a slightly heated greased non-stick pan and spread the mixture evenly by rotating the pan. Cook the pancakes on both sides and make more pancakes till the mixture is used up
4. Sauté (fry briefly over high heat) bean sprouts in oil and season them. Keep aside.
5. Put two tbsp of sautéed bean sprouts on each pancake and fold
6. Put a spoonful of hung yogurt on top of each stuffed pancake, drizzle a tsp of honey, and garnish with a sprig of dill. Served one pancake per portion.

3. Baked potato jackets (Serves 01)

Ingredients: 1 large potato, 2 tbsp cream cheese, 2 tbsp broccoli (florets), 1 spring onion, ¼ onion, salt and pepper to taste, ½ tbsp refined oil

For garnish: Balsamic reduction , cherry tomatoes

Method:

1. Microwave the potatoes for 10 minutes or boil them with skin till done
2. Scoop out the potatoes from the centre
3. Sauté spring onions and onion. Add broccoli, mashed potatoes and cream cheese.
4. Put it into the scooped potato skins and serve hot

(By Chef Kartick Sharma, Inter Continental, The Grand)

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YOUR LIQUID DIET MAKES YOU FAT

2009-04-10T03:14:00.001-07:00

What you drink adds more to your weight than what you eat, says a new study. Nutritionist Rujuta Diwekar sets some common quaffing mistakes right

Bad news for liquid diet fadists. What you drink may add more to your weight than what you eat, says a new study by the researcher at Johns Hopkins Bloomberg School of Public Health. They found that weight loss was positively associated with a reduction in liquid calorie consumption. Conversely, this kind of intake had a stronger impact on weight than solid calorie intake.
Nutritionist Rujuta Diwekar busts the myths of some common liquid diet scenarios:
SCENARIO 1
I begin my mornings with a wholesome breakfast — waffles with maple syrup, toast-jam and tea. Lunch is heavy too. But I feel guilty by dinner and settle for a tall glass of watermelon juice. RUJUTA SAYS: This breakfast is a sugar loaded and not wholesome. No wonder you feel like having a heavy lunch. Your guilt-ridden glass of watermelon juice will only make sure that you wake up with a sugar craving. Dinners are not the time for fruits and definitely not for juices. Going to bed on a glass of watermelon juice reinforces this fasting and feasting pattern which is a fool proof way of getting fat. Break down your meals into five to six small portions. And please eat dinner, don't drink it!
SCENARIO 2
I start my day with a large glass of chikoo milkshake, which is both my breakfast and lunch. By five o'clock I get hungry again, so I munch on vada pav or a packet of potato chips. Dinner is at 10 o'clock. RUJUTA SAYS: So the saint turns sinner by dusk. Why do you insist on starving yourself in the morning and loading junk food later in the day? Chickoo milkshake is nutritious but only if you are eating proper meals through out the day. Do you really need a nutritionist to tell you that vada pav and potato chips daily are not healthy? Sacrificing a traditional breakfast is what's leading to the binge in the evening.
SCENARIO 3
I am a 25-year-old professional. Having no time for exercise, I try to control my diet. For lunch I eat two chapattis, a bowl of subji and dal. Dinner is rice with dal. In between meals, I have three to four glasses of orange juice. RUJUTA SAYS: You are only fooling yourself into believing that you are eating healthy. One glass orange juice is understandable, but as a replacement to proper food is a glamorised version of starvation. You are better off eating three to four small meals.
SCENARIO 4
I am a working mother of a three-yearold. He hates milk, so I give him a large glass of apple juice. Since arranging for freshly squeezed juice is not possible, I settle for tetra packs. RUJUTA SAYS: Some children are lactose intolerant. To make sure that he gets the essential nutrients, try giving him interesting raitas or home-made fruit yoghurt or butter milk. Apple juice can't provide the nutrients found in milk or milk products. A tetra pack is best left for long travels or emergencies.
SCENARIO 5
My wedding is scheduled within the next four months and I am 10 kilos overweight. I want to look my best, so I have decided to stick to a liquid diet. I have vegetable broth for lunch and dinner with a piece of brown bread. In between meals, I have six to seven glasses of fruit juice or lassi. RUJUTA SAYS: You are going to look wiped out in no time with this liquid diet. Girl, it's your big day. Start eating! Liquid diets are the worst amongst all the diet fads. This is only going to drown the lustre from your hair and glow from your face. You might lose weight (muscle weight that is), but you can do that just by falling sick too. Start eating five to six small meals throughout the day and eat your last meal 2 hours prior to bedtime. This will not just make you look slimmer and toned up, but will help you glow and keep you calm.
SCENARIO 6
I am a 25-year-old marketing professional. I usually have to be on field every day. Due to the heat, I skip my lunch. Instead, I have gallons of nimbu pani and chaas. RUJUTA SAYS: Have a light lunch that you can carry while on the move. You will be able to deal with the heat better if you have eaten something. The body can not hold on to any fluids in the absence of carbohydrates. So please have roti-subzi or rice-daal.
(RUJUTA DIWEKAR IS A SPORTS NUTRITIONIST)

Mindful mouthfuls

2009-04-07T22:01:00.001-07:00

Can a bowl of oatmeal help prevent a heart attack or does a cup of yoghurt aid in digestion? Foods consumed sensibly can prevent or even cure certain diseases, says Norbert Rego

RAVI PRAKASH, 33, had a stressful job profile, erratic timings and an irregular eating schedule. At 110 kgs, he was besieged with high cholesterol levels with borderline diabetes and also suffered from bouts of hyper acidity, insomnia, and high blood pressure. Of late, he's started losing weight, and feeling a whole lot better about himself. His secret? Eating!
He explains, "Wheat rotis changing to jowar rotis helped me in digestion and to lose eight kgs in four weeks. One glass of sweet lime juice without sugar got my BP under control. Pineapple helped me get rid of acidity. Two walnuts and flaxseed three teaspoons daily helped me control my cholesterol. A meal pattern and methi seeds, roasted and ground, brought my blood sugar levels with in normal range."
Healthy food is all that is required to maintain the health of a human being. You can beat quite a number of medical conditions by eating right and exercising regularly. Many foods are medicinal, and are the fuel on which we run our bodies. This is a process of 'eating with awareness" which is called 'meditative eating' or 'mindful eating'.
    "Meditative eating helps you enjoy all the dimensions of food and drink. The colours, the fragrances, the textures and of course the taste of food is better appreciated when you eat with awareness. Meditative eating drives away stress, as you are completely consumed by the moment, with no time for worry or tension,"
says Dr Dilip Nadkarni, orthopedic surgeon and sports medicine consultant.
    Vishal Sinh, 45, had high cholesterol. After consuming methi seeds everyday, his cholesterol levels have reduced significantly. "As prescribed by the nutritionist, I incorporated methi seeds in my diet. However, the key word for foods to do wonders is patience. Results come slow and steady, but provide life-time benefits," he says.
    Agrees Dr Richa Anand, executive dietician, Dr L H Hiranandani Hospital, Mumbai. "Foods consumed sensibly can prevent certain diseases. Even if they do not heal cent per cent; at least there are no concerns about any side-effects."
FOODS TO FIGHT DISEASES
A combination of rehabilitation exercises (for post-surgical conditions) or contemporary exercises parallel to healthy food choices can result in magical changes in existing disorders or prevent future medical eruptions. HIGH BLOOD CHOLESTEROL l Fenugreek seeds, walnuts, wheat germ, oats, soy, garlic, olive oil and foods high in soluble fibre, such as apples, berries and brussel sprouts. A basic cardio workout in combination with weight training helps increase the good cholesterol. DIABETES l A combination of nuts such as peanuts, walnuts, almonds; cinnamon, garlic, flaxseeds and foods high in soluble fibre such as oatmeal, barley, lentils and apples. A daily workout routine helps in uptake of glucose from the blood, thus reducing the blood glucose levels and increasing the sensitivity of insulin to the glucose. BLOOD PRESSURE l Foods rich in potassium such as fruits with a combination of pulses, ragi and whole grains can reduce blood pressure. And a moderate cardio workout in one's daily routine increases the pumping capacity of the heart, thus strengthening the heart muscles. CONSTIPATION l Yoghurt not only reduces constipation but improves immunity. Yoga and a fibrous meal helps improve the bowel movements, resulting in smooth passage of stools.
    (Inputs from Kinita S Kadakia, diet consultant)
QUICK-FIX CURES
l Ashwagandha helps reduce cortisol which is a stress hormone. High cortisol levels lead to insomnia, fatigue, digestive problems, low immunity and high mucus formation. l Walnuts and olive oil help increase HDL levels (good cholesterol) and prevent heart attacks. Coriander seeds also increase HDL levels. l ½ tsp each of ginger juice with honey taken in the morning works as an anti-inflammatory and anti-ulcer food and also helps in constipation and gastric mobility. l 1 tsp of methi and jeera each soaked in a cup of water taken on empty stomach in the morning helps get rid of water retention. l Intake of thyme leaf, oregano and rosemary leaf will improve resistance against bacterial infection and help cure inflammation in the stomach. l Stewed apple and pomegranate juice controls diarrhoea. 1 tbsp of curd beaten in a glass of water with salt and roasted jeera powder with 2 tbsp of Isabgol is the best remedy for acute diarrhoea. l Pineapple juice contains bromelein, which is a digestive enzyme. It cures chronic acidity and flatulence, if taken one glass daily. l Raw amba haldi grated and garnished with green coriander leaves helps detoxify the liver. l Sprouted barley and methi seeds improve immune system and rheumatoid arthritis. l Sweetlime juice contains potassium which helps as diuretic and controls blood pressure. (Inputs from Sveta Bhassin, nutritionist and wellness consultant)

IN SEARCH OF THE PERFECT... SALAD DRESSING

2009-04-07T21:56:00.001-07:00

Salt of the earth

Dressing light is one of the best ways to wear the heat. A nice summer salad, however, won't complain about a few extra layers. Pick from a range of locally made and imported vinaigrettes, mustards, mayonnaise, vinegars and flavoured oils that are all available off the rack at breezy prices.
    The word "salad" comes from the French 'salade' which stems from the Latin 'salata' or "salty". A simple ingredient like salt can bring out the flavour of ingredients and that was known even to the ancient Romans who not only ate brine-seasoned vegetables but also grasses and herbs sprinkled with salt. Later, Roman and Greek cooks experimented with olive oil, vinegar, salt and various sauces. They were only re-discovering what the Babylonians did 2000 years ago to dress vegetables.
    Until the turn of the 19th century, salad dressings were home-made creations, like the herb one that Henry IV liked with his bowl of
sliced potatoes and sardines, or the mustard one that dressed lettuce and hard-boiled eggs for Mary, Queen of Scots. The kings and queens of Europe were evidently very fond of salads. However, Oriental ones such as the Japanese Wafu (sesame soy sauce dressing) and Fukairi (sesame flavoured dressing) that are available for about Rs 390/200ml, and Thai brands that offer dressings of tamarind, red and yellow salads, and lemongrass with sweet basil and galangal for between Rs 115/200ml to Rs 135/345g, both stocked at Nature's Basket, clearly indicate that salads have been a global phenomenon.
    Today, supermarkets across Mumbai, Roman Stores at 7 Bungalows in Versova, Alfa at Irla, Sahakari Bhandar at Colaba and Rajat Provision Stores at Napean Sea Road stock all trendy trappings from Kraft 100% Fat Free, Weight Watchers' Balsamic, French Style and Honey Mustard (Rs 325/250ml), Salad Magic's range of "No Oil, No Cholesterol" Herb & Garlic and Honey Mustard (Rs. 175/250ml), the Praise brand's Ranch, Coleslaw and Thousand Island (around Rs. 225/ 370ml) and Salad Cream Salad, Italian and French Dressings (Rs 105/250ml) from Remia. Most of the above brands listed do not limit themselves to dressings and also offer regular, flavoured (wasabi, mild curry, and smooth dill to name a few) and fat-free mayonnaises at Rs 105/250ml-Rs 255/500g; American, English and French mustards (including Dijon and balsamic apple) for upwards of Rs 115/370g; olive and other flavoured oils for Rs 150/200ml-Rs 875/250ml;
    Vinegar is one of the oldest known condiments, and a spoonful or two of good quality vinegar can lift many salads. On offer are vinegars of all kinds from Distilled White by Heinz at Rs 130/473ml to a Chinese rice wine at Rs 340/750ml. Raspberry vinegar, one of the most popular types of vinegar flavoured with soft fruit is particularly good used in salad dressings and Borges (of Spain) makes this available in the city at Rs 205/250ml. Balsamic vinegar: sweet, dark and aged in specially treated wooden casks, comes from Italy. It is usually only found at very select establishments in the city and costs about Rs 2,600/250ml.
    Helping to keep the Indian salad scene buzzing, most of the above mentioned stores as well as sports clubs, Farm Products in Colaba, Rakhangi Stores in Worli and Chedda Stores in Kandivali stock "authentic recipe" Creamy Mustard and Oregano French Dressing by Smith & Jones, Ship (established 1883) Brewed Sugarcane and Kalvert Foods Non-Fruit Vinegars for Rs 13/200ml- Rs 69/700ml; for around Rs 68/200g Ranch, Caesar and Pasta Dressings, and eggless, diet eggless, garlic, burger and mint mayonnaises by Fun Foods; regular mayonnaise by Asma Contractor of Acon Home Made Products; fresh and dried herbs; spices, mushrooms, cured meats, olives, jars of antipasti, sundried and semi-dried tomatoes; nuts, and a host of the season's salad must-haves.

mailing lists for Veterinarians etc..

2009-03-13T00:16:00.000-07:00

Practicing MDs in the US

Most medical specialties covered

Can easily be sorted by 16 different fields

Now offered at the lower rate: $391

***** We will give you the lists below at no extra charge if you order this week ()()()

** Chiropractors

++ Physical Therapists

**> Massage Therapists

++> Acupuncturists

contact:: Hand@maximumlist.com

If you order by this Friday ~~~~~~~~~~~~~~~~~~~~ Send email to rem5@maximumlist.com to ensure no further communication

--
Este mensaje ha sido analizado por MailScanner
en busca de virus y otros contenidos peligrosos,
y se considera que está limpio.
For all your IT requirements visit: http://www.transtec.co.uk

direct marketing lists for gastroenterologists and many more specialties

2009-03-10T09:07:00.000-07:00

Currently in Practice: Medical Doctors in the US

Featuring the most accurate contact information in many different areas of medicine

you can sort by many different fields like city, state or zip

reduced price is now: $391

*** IF YOU ORDER THIS WEEK YOU GET THESE AS A BO NUS {}{}{}

>> Optometrists

-> Visiting Nurses & RN's

++ Massage Therapists

**> Acupuncturists

email to:: Winslow@maximumlist.com

good until Mar 13 ============== Forward email to rem5@maximumlist.com to purge you from our records

[* BULK *] lists of emails for companies in the medical field

2009-03-08T09:40:00.000-07:00

These lists are perfect for your ad campaigns we cover anything from General Practice Doctors to medical research labs and it's all email.

cost is $150/million emails

contact by email - Corley@statlists.com

to get off please email delete9@statlists.com

Work from Anywhere & Never Miss a Call - Remote Receptionist

2009-03-06T02:21:00.000-08:00

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This is an advertisement. To UNSUBSCRIBE from receiving emails from us,
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Dentists Contact List in America

2009-03-05T20:23:00.001-08:00

Enhance your marketing efforts with this:

>> 164,421 De'ntists
>> 158,206 Postal Addresses
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>> 45,165 business e-mails

from today until this Friday we have lowered the price to $293 - a $300 savings!

Please reply by email to Mcfarland@wellpricedlists.com for more details

you got a problem with this email? go here please send an email to delist@wellpricedlists.com

Work from Anywhere & Never Miss a Call - Remote Receptionist

2009-03-04T14:03:00.000-08:00

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IMPORTANT: Remote Receptionist Service is NOT an impersonal
answering service or a anonymous call center.
Our mission is to provide highly personalized
receptionist services to clients who require the
highest standards of professionalism no matter where
they're working. http://ideawide.salesforcepages.com/receptionist.html and put us to the test,
risk free.
________________________________________________________

Today, it doesn't matter where your receptionist sits -
in your office or in ours. All that counts is that you
get exceptional service and professionalism at an
extremely affordable price.

Sincerely,

Zachary Jones

http://ideawide.salesforcepages.com/receptionist.html

Doctor Directory

2009-03-03T06:36:00.001-08:00

Certified MDs in the US

Coverage for many different medical specialties

you can sort by many different fields like city, state or zip

Reduced to only: $398

*** IF YOU ORDER THIS WEEK YOU GET THESE AS A BO NUS {}{}{}

<> Optometrists

++ Visiting Nurses & RN's

==> Massage Therapists

+ Acupuncturists

send us an email:: Meza@accudoclist.com

good until Mar 6 _____________________________ to adjust your subscription status email to rrr@accudoclist.com

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Scanned with Copfilter Version 0.84beta3a (ProxSMTP 1.6)
AntiVirus: ClamAV 0.93.3/9047 - Wed Feb 25 05:59:41 2009
by Markus Madlener @ http://www.copfilter.org

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2009-02-26T15:12:00.001-08:00

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Work from Anywhere & Never Miss a Call - Remote Receptionist

2009-02-25T22:38:00.000-08:00

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Again, NO CALLS go overseas!!!

ACT NOW for a FREE TRIAL!

CLICK http://www.receptionist100.com/ for a free offer

Think about it...no FICA, no PTO, no headache
with hiring, training and retaining with
what is typically a high turnover position.

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CALL 866-514-4555
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Who says that professional, reliable
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give us a try absolutely free, with no risk or obligation
of any kind. Use your own phone number or ours.

________________________________________________________

IMPORTANT: Remote Receptionist Service is NOT an impersonal
answering service or a anonymous call center.
Our mission is to provide highly personalized
receptionist services to clients who require the
highest standards of professionalism no matter where
they're working. http://www.receptionist100.com/ and put us to the test,
risk free.
________________________________________________________

Today, it doesn't matter where your receptionist sits -
in your office or in ours. All that counts is that you
get exceptional service and professionalism at an
extremely affordable price.

Sincerely,

Lynda Burns

http://www.receptionist100.com/

Improve Your Business Image - Hire a Remote Receptionist

2009-02-24T00:08:00.000-08:00

Increase Revenue
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- enhance flexibility
- improve customer satisfaction

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CALL 866-514-4555
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receptionists have to cost a fortune?

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Service to the test right now. Click http://www.live-receptionist.com/meet-us.html and
give us a try absolutely free, with no risk or obligation
of any kind. Use your own phone number or ours.

________________________________________________________

IMPORTANT: Remote Receptionist Service is NOT an impersonal
answering service or a anonymous call center.
Our mission is to provide highly personalized
receptionist services to clients who require the
highest standards of professionalism no matter where
they're working. http://www.live-receptionist.com/meet-us.html and put us to the test,
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________________________________________________________

Today, it doesn't matter where your receptionist sits -
in your office or in ours. All that counts is that you
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Ervin Gaston

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Doctor Directory in America

2009-02-17T09:59:00.001-08:00

Currently in Practice: Medical Doctors in the USA

788,836 in total <> 17,138 emails

Coverage for many different medical specialties

many fields which can easily be sorted in excel

Cost just slashed - $399

***** These come F.R.E.E. with every order {}{}{}

** Directory of American Pharma Companies
47,000 personal emails and names of decision makers

--> Hospitals in the United States
23,000 Admins in more than 7,000 hospitals {a $399 value]

** US Dentist Contact List
More than half a million listings [worth $499 alone!]

++ US Chiropractor Contact List
100,000 Chiropractors in the USA (worth $250 alone)

send and email to: Armstrong@maxmedlist.com

this offer is only valid until Feb 20, 2009

Forward email to terminate@maxmedlist.com to purge you from our records

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Check out my photos on Facebook

Visit my Netlog profile

WISH YOU ALL HAPPY AND PROPEROUS NEW YEAR

Celeb Cook-in Archana Puran Singh Actor

Archana Puran Singh's spaghetti in cream sauce

TIMES FOOD GUIDE

Your lemonade for the day

URBAN WRAPSODY

Don't waste last night's roti. Use these yum fillings and make a wrap instead

(Inputs from Chef Nilesh Dangwal and Chef Ajit Yadav of Weli Deli, at Taj Wellington Mews) —COORDINATED BY SONAL VED

Watermelon recipes

Dr Rajeev Warrier prescribes easy-to-do ayurvedic recipes for complete well-being

These are East African(specially Coastal) receipes

Food FOCUS

From ingredients to portion sizes and sauces, Tasty Tangles in Delhi is conscious of its international reputation. Even the crockery matches with the Noodle House chain of Dubai's Jumeirah group

TASTE INDIA :release of the Times Good Food and Nightlife guides in Delhi

Akbar Jiwani wants to keep up with you on Twitter

Healthy snacks for kids

Malai Kofta Popular

Carrot Cake Cupcakes

Carrot Cake Cupcakes Recipe

Ingredients

Method

Chilli Cheese TOAST

10 simple and quick recipes

YOUR LIQUID DIET MAKES YOU FAT

What you drink adds more to your weight than what you eat, says a new study. Nutritionist Rujuta Diwekar sets some common quaffing mistakes right

Mindful mouthfuls

Can a bowl of oatmeal help prevent a heart attack or does a cup of yoghurt aid in digestion? Foods consumed sensibly can prevent or even cure certain diseases, says Norbert Rego

IN SEARCH OF THE PERFECT... SALAD DRESSING

Salt of the earth

mailing lists for Veterinarians etc..

direct marketing lists for gastroenterologists and many more specialties

[*** BULK ***] lists of emails for companies in the medical field

Work from Anywhere & Never Miss a Call - Remote Receptionist

Dentists Contact List in America

Work from Anywhere & Never Miss a Call - Remote Receptionist

Doctor Directory

:re:"[M0rtgage-M0dification-D.e.p.t"]

Work from Anywhere & Never Miss a Call - Remote Receptionist

Improve Your Business Image - Hire a Remote Receptionist

Doctor Directory in America

[* BULK *] lists of emails for companies in the medical field