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  INGREDEINTS 250 gms Hung Curd’ Oil for frying Bread 1 onion(optional) Chopped 1 Capsicum chopped 2tbsp Boil corn Salt according to taste 1/2 tsp Chilli Sprinkle some Mix herbs and spice Water as per required RECEIPE Lets first make hung curd. In muslin cloth tie curd and hang it for 3-4 hours until all water drain out.   You can use hung curd. In a bowl add hung curd, chopped capsicum boil corn ,onion. Spice it up with salt,Red chilies and mix herbs. Mix hung curd well with all ingredients. Cut the sides of bread. Take water in a plate. Dip the bread in water and squeeze out water. Idea behind wetting the bread is to make bread moist and we can give it any shape. Press bread gentle so it does not break.Take bread in palm and put little hung curd stuffing in it. Gentle roll the bread and join the edge of bread. Seal from all sides, no hung curd stuffing should be visible outside of bread. Heat the oil to fry the Dahi ke kabab. In a medium heat Fry the Dahi ki kabab, one at a time . Fr

PASTE  1. Soak Dried red Kashmiri chilies for 1 hour in the water. 2. Drain water. In a blender, add chilies and garlic. Blend them very well using some water. Keep it aside   BHAJI  1. Take potatoes, cauliflower and 2 cups of water in a pressure cooker. Pressure cool it for 3 whistles. Let it cool down completely. 2. Open the pressure cooker, mash the vegetable well and keep it aside. 3. Heat butter and oil in a pan. Add prepared red chili paste and saute it for few seconds. 4. Add tomatoes, onion and capsicum. Season them with salt. Saute this mixture for 10 minutes over medium heat. Stir occasionally. Mesh them using potato masher well. 5. Add Pav Bhaji masala and turmeric powder. Add some water if needed, mix them well and let it cook for another 3 minutes over medium heat . Now add boiled vegetables and green peas. Mix well. Let it cook for 2 more minutes. Add cilantro, mix them and let this simmer for 5 minutes over the medium heat. Stir occasionally. Bhaji is ready. 6. Now add

INGREDIENTS 1 cup urad dal (no skin) 3 cups rice flour  Pinch sugar  Salt 1 & 1/2 cups rice bran oil 1/2 cup cashews 1 tablespoon mustard seeds  1 teaspoon turmeric powder  10 dried red chiles  sprig curry leaves  1 pound yellow onions, sliced PATATO MASALA : 1/2 cup oil 1/4 cup mustard seeds  1/2 cup chopped fresh cilantro  Pinch asafoetida  5 dried red chiles  5 to 6 boiled potatoes  1 sprig curry leaves  Salt COCONUT CHUTNEY 1/2 cup frozen shredded coconut 1/4 cup roasted chana dal  1/4 cup dry coconut powder  5 Thai chiles  1 small whole tamarind  1/2 bunch fresh cilantro  Salt  RECIEPE For the dosa batter: Soak urad dal in water for 8 to 12 hours. Wash the soaked lentils and blend in a high-powered blender with 3/4 cup water to a smooth paste. Add rice flour, sugar, salt and 1 1/2 cups water to blend to a smooth paste consistency. Let batter ferment at room temperature 8 to 10 hours. For the onion masala: Heat the rice bran oil in big saute pan until hot, then add cashews, cha

                              PASTA   INGREDIENTS Kosher salt 1 lb.  fettuccine 1/2 c.  heavy cream 1/2 c.  (1 stick) butter 1/2 c.  freshly grated Parmesan, plus more for sprinkling Freshly ground black pepper 2 tbsp.  chopped parsley METHOD  In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain. Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until butter is melted and the cream is bubbling. Whisk in Parmesan and season with salt and pepper. Let sauce simmer 1 to 2 minutes to thicken slightly. Sauce will still bee thin, but will thicken more as sauce cools and once pasta is added.  Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediateLY. -------------------------------------------- NOODLES       INGREDIENTS: Hakka noodles: 100 grams Toasted sesame oil: 5 tbsp Whole red

  AVERAGE WEIGHT   20 to 30 pounds HISTORY The lineage of the Beagle can be traced all the way back to 5th century BCE, when ancestors of the breed served as hunting dogs in Ancient Greece. Fast-forward a couple thousand years, and the Beagle has solidified its position as one of the most popular breeds among American pet owners. PERSONALITY Beagles are widely considered to be good with other pets and children. They are cheerful dogs that like affection. They prefer company, however, and if left alone, may howl and be destructive. According to one consumer's guide on dogs, beagles also top the list for excessive barking and can be difficult to housebreak and obedience train. LIVING WITH Beagles are active, curious dogs. They are also hound dogs, so it's in their nature to roam. Care must be taken to prevent them from wandering off into harm's way by keeping them contained in a fenced-in yard or on a leash when outside of the house. Beagles also are friendly little dogs. Don

Which beverage do you like the most??? if coca-cola and softdrinks are the answer then there is a need to see what harmful effects the have in our body. Before starting the harmful effects we must know the advantage of it which is only one that it tastes        goooooooood , thats it  otherwise its good for nothing. DISADVANTAGES OF SODA                                              Tooth Decay                          The ph of soda is very low i.e the acidity is way too much which is responsible for reduction of mineral content of the enamel making teeth more sensitive , weaker and prone to decay. the acidity in soda is even worse than the solid sugar added in candies.                                   Risk of Osteoporosis                           Due to presence of phosphorus in aerated drinks , the chances of removal of calcium from kidney is increased.                                   Increased risk of cancer                          According to WHO , daily intake of sug