Instant Finger Millet Dosa

Instant Finger Millet Dosa

Ingredients:

• 1/2 Cup Finger Millet powder,
• 1 Onions finely chopped,
• Salt to taste,
• 3 Tablespoon Curd,
• Water as per required
• 1/4 Teaspoon Cumin Seeds or cumin powder,
• 1 chilli chopped,
• 1 Teaspoon Mustard oil,
• 3-4 Curry leaves chopped,
• 4 Tablespoon Semolina (Rava),
• Oil or butter or ghee.

Instructions: 

First take bowl, add curd ,finger milllet powder,semolina,onions,salt,cumin powder,chillies,curry leaves and also mustard oil.Mix it well.
Now add water little by little and mix it well.The batter should be good in consistency neither too thick nor thin.Keep aside for 20-30 minutes.

Now heat a non-stick pan,and add batter and spread it in small circle.Sprinkle oil on it.Cook covered until brown on one side, apply oil on the both sides.cook both sides as per your choice.

Now Cook for 3 or more minutes on medium flame.Serve hot with curd or sauce!!

Brownies

Brownies

Ingredients:

2 Eggs,

1 Cup sugar powder,

1 Teaspoon vanilla extract or essence,

Salt to taste (1/4 Teaspoon),

1/4 Teaspoon baking powder,

1/3 Cup cocoa powder (unsweetened),

1/2 Cup unsalted butter,

1/2 Cup all-purpose flour.

Instructions:

First preheat oven to 350 degrees (F).Now take a large pan,add melted butter,add sugar,eggs and vanilla extract stir it nicely.

Now add cocoa powder,all purpose flour,salt to taste and baking powder.Mix it well.Then grease flour to oven pan and spread batter into oven pan.

Bake batter in preheated oven for 25-30 minutes or as per your choice.do not overcook.

Note:

You can take salted butter instead of unsalted butter but then don't add salt in it.

You can add small pieces of nuts and fruit as per your choice.

Beauty-Tips

Beauty Tips:

• Do head massage ones in a month.
• Wash your face clean with soap before night sleep.
• Daily moisturizing is the best defense against dry skin.Gently apply lotion everyday after shower.
• Protect your skin from sun rays.Avoid the direct face contact with sun.Wear sunscreen or scarf.
• Add green vegetables,sprouts,fruits in your daily meal to maintain your health.
• Before applying oil on your hair.Warm oil first and gently apply with cotton in your hair roots.
• 
  
• If your skin is oily then wash your face in 2-3 times in a day.
• Drink Aloe Vera gel for acidity. 

Egg Curry

Egg Curry

Ingredients:

• 4 Eggs boiled,
• 5 Tablespoon oil,
• 2 Onion sliced,
• 1/2 Cup Dry Coconut sliced,
• 1 Tomato sliced,
• 4 Garlic cloves,
• 2 Tablespoon ginger chopped,
• 1 Cup coriander chopped,
• 2 Tablespoon coriander powder,
• 2 Black paper,
• 2 Cloves,
• 1 Cinnamon small,
• 1 Bay leaf,
• 1 Tablespoon garam masala powder,
• 1/2 Tablespoon red chili powder,
• Salt to taste,
• 1 Teaspoon turmeric powder,
• To Garnish: Chopped fresh coriander leaves,half slice lime.

Instructions:

First heat 2 tablespoon oil in a deep pan,add sliced onion and saute till slightly golden now add dry sliced coconut,saute 1 minute.Turn off the fire.Add it in Grinder pot.Grind the onions,coconut, tomatoes, garlic cloves,ginger and coriander and make smooth paste.Try not to add water while grinding, if possible.

Now heat the remaining oil in the same pan and add black pepper,bay leaf,cloves,cinnamon and saute for 1 minute now keep the flame low and add coriander powder, cumin powder,  garam masala powder and red chili powder,If you have homemade red black masala then add 2 tablespoon,now don't burn masala ,quickly add the onion tomato-spice paste in it.Saute for 5 minutes or saute until oil separated.Now 3 Cups warm water on a medium flame.Add in it.

Now heat fry pan add 1 teaspoon oil,add turmeric powder and pinch of salt and add half slit of the boiled eggs vertically and saute 1 minute and add them gently to the gravy.Simmer the flame and cook for 10 minutes or till the gravy has thickened.If you want thin gravy then add extra water as per your choice.

Turn off the flame and garnish with chopped coriander leaves.Serve hot with Plain or Jeera Rice and half slice of lime.

Masala Pav

Masala Pav

Ingredients : 

• 1/2 Cup Butter,
• 1 Onion chopped,
• 1 Tomato chopped,,
• 1 Green pepper chopped,
• 1/2 Cup Coriander chopped,
• 2 Tablespoon Pav bhaji Masala,
• 1 Table spoon Chilli powder,
• Salt to taste,
• 1 Teaspoon Cumin,
• 1Teaspoon Turmeric,
• 1 Tablespoon garlic,ginger,chilli paste,
• 1 lime.

Instructions:

First heat the pan,heat butter add cumin,onion saute for 2 minutes,add ginger,garlic paste saute for 1 minute,add pavbhaji masala saute for 2 minutes.

Now add tomato,green pepper,chili powder saute for 3 minutes.Add salt and mix it well.

Now put butter inside on the buns bread,fry for 1 minute.And fried veggie inside buns.Spread butter on pan fry for 1 minute.

Now add chopped onion,coriander inside buns,sprinkle lime juice on it and serve hot.


Tips:

If you don't have pavbhaji masala then add mixture of ground spices in it.

Kitchen Tips

Kitchen Tips:

• Soak almond in water to remove skin
• Don't store potatoes and onions together.
• Add little bit oil in garlic paste before refrigerate.
• Use little bit Fenugreek seeds sprouts in daily food.It gives benefits of health.
• Always cook Green Vegetables in iorn pots.

Potato Curry For Fasting

Potato Curry For Fasting

Cuisine: Maharashtrian
Course:  Main Course
Serves:  2

Ingredients:

4 Potatoes chopped,
3 Tablespoon peanut powder,
1 Tablespoon chili paste,
1 Teaspoon salt,
1 Tablespoon cumin seeds,
1 Teaspoon ghee or oil,
2 Tablespoon shredded coconut,
1 Tablespoon coriander chopped,
1 Cup water,
2-3 Curry leaves (optional),
1/2 Teaspoon sugar (optional).


Instructions:

First soak chopped potatoes in a water for 5 minutes.Now heat the pan on low flame.Add ghee or oil as per your choice.Then add cumin seeds and once seeds start spluttering,add curry leaves,chills paste saute 1 minute,

Now drain potatoes and add in it saute for 5-10 minutes.stir it after every 3-4 minutes,don't burn potatoes,now add salt ,sugar and peanut powder,mix it well.saute for 1 minute.Add water,coriander
and cook it for 5 minutes or until potatoes cooked well.

Garnish with coconut,coriander.Serve hot!!.

Tips:

• Curry leaves,Sugar is optional.
• You can serve curry along with curd.
• Add water as per your curry thickness choice.
• You can add chili pieces instead of chili paste as per your hot taste.

varanfal

 Varanfal

Ingredients: 

• 1/2 Cup pigeon peas split and skinned (Tur Dal),
• 4 Cups wheat dough,
• 2 Tablespoon tamarind puree, 
• 1 Tablespoon Jaggery, 
• 1 Tablespoon Oil, 
• 1 Tablespoon mustard, 
• 1 Bay-leaf,
• 2 Cloves,
• 2 Black Papper,
• 1 Cinomon,
• Asofotidaहिंग चिमूटभर , 
• १ टीस्पून हळद, 
• १ टीस्पून लाल मसाला तिखट, 
• मीठ चवीनुसार. 

कृती : 

प्रथम भिजवलेल्या कणकेच्या पोळपाटाच्या आकाराएवढ्या पोळ्या लाटून घ्या आणि त्यांचे शंकरपाळ्यांना कापतो तशा आकाराचे तुकडे कापून घ्या.

आता मध्यम आकाराच्या पॅन मध्ये तेल गरम करून त्यात मोहरी घाला. मोहरी तडतडली की त्यात तमालपत्र ,मिरे,लवंग ,मेथीचे दाणे,दालचिनी ,लाल मिरची घालून परता नंतर आलं लसूण पेस्ट घाला आणि परता

आता हिंग, हळद आणि लाल मसाला तिखट घाला. नंतर त्यात शिजवलेलं वरण घाला. वरणात पुरेसं पाणी घाला  साधारण एक लिटर ते अगदी पातळ करा.त्यामध्ये मीठ , चिंचेचा कोळ आणि गूळ घाला. चव बघून मसाला कमी-जास्त करावा. ही आमटी आंबट-गोड-तिखट व्हायला हवी.

आमटीला उकळी आली की त्यात केलेले कणकेचे तुकडे म्हणजे फळं घाला.एकदा हलवून माध्यम  गॅसवर 12 ते 15 मिनिटं शिजू द्या.वरून एक चमचा तूप घाला. एवढी वरणफळं साधारण तीन-चार माणसांना पुरतील.

Fulke

फुलके

साहित्य:

•  १ वाटी कणीक,
• २ चमचे मोहन,
• मीठ चिमूटभर चवीप्रमाणे ,
• पाणी अंदाजाप्रमाणे,
•  तेल. 

कृती:

प्रथम एका परातीत कणीक घेऊन त्यांत मीठ व तेल आणि अंदाजानुसार पाणी घालून कणीक भिजवावी.
कणिक शक्यतो फार सैलही नको आणि  फार घट्ट नको,पाणी एकदम घालू नये,हळू हळू अंदाज घेऊ घालावे  नंतर कणिक १०-१५ मिनिटे मुरू द्या.

आता  बेताचा पीठाचा गोळा घेऊन पातळ पोळी लाटा. हा फुलका असल्याने या पोळीची घडी घालू नका.
 नंतर ही फुलका पोळी तव्यावर टाका व जरासे भिजल्यावरती  उलटवा. उलटल्यानंतर जास्त वेळ तव्यावर राहू द्यावी. खालच्या बाजूने लाल डाग पडेपर्यंत भाजल्यावर गॅसवर शेका,किंवा सरळ शेकतांना फुलक्याची कच्ची बाजू निखार्‍यावर येईल असा फुलका टाका.नंतर फुलक्याला जरासे तूप लावून ठेवा.

Tomato Soup

Tomato Soup

Ingredients:

• 6 Tomatoes, 
• 1 Teaspoon Black pepper powder, 
• 1 Red chilli, 
• 1 Teaspoon cumin seeds (or cumin powder),
• 1 Tablespoon red chilli powder,
• 1 Onion,
• 2 Garlic cloves, 
• Salt to taste. 

Instructions: 

First add tomatoes,oinion,garlic,water as per need cook in cooker.Grint it in grinder,
Now transfer purre in pot and add salt,red chilli powder and cumin powder,black papper powderand Mix it well.

Now heat small pan add oil in it.Add cumin seeds,red chilli,1 black paper.Add mixture in puree and heat on medim flame for 5-8 minutes.

Toast:

Ingredients:

• Bread slices,
• 2 Cups Oil.

Instructions: 

• First take bread and cut in small square pices.Remove border as per your choice.
• Now heat the oil in pan.Deep Fry bread pices in oil for 5-10 minutes on midum heat.
• Take plate cover with tissue papper.Transfer fried slices on plate.
• Serve slices with hot soup.

Date Milkshake...

Date Milkshake

Ingredients : 

• 1 Ltr, Milk,
• 10-12 Dates,
• 1/2 Teaspoon Cardamom powder,
• 4-5 Tablespoon sugar,
• 4-5 Ice cubes. 

Instructions : 

First removes seeds from dates,Take blender add dates,1/2 cup milk and blend it for 2 minutes,

Now add remained milk,sugar and blend it again 2-3 minutes,

Add 1 ice cubes,cardamom powder and mix it well.Put 15-20 minutes in fridge before serve.
Add 1-2 Ice cubes serve chill.

Appe

Appe

Ingredients :

• 2 Cups Rice,
• 1 Cup Urad dal,
• 1 Onion chopped,
• 1 Tablespoon ginger paste,
• 2 Green chilies chopped,
• Salt to taste,
• 2 Tablespoon oil,
• 1 Teaspoon mustard,
• 1 Teaspoon curry leaves chopped,
• Pinch of asafoetida.

Instructions:

First soak rice and urad dal overnight or 10-12 hours.

Now grind it add chopped onion,ginger,green chili,chopped tomato and salt to taste mix it well.

Then heat small pan add mustard,pinch of asafoetida,curry leaves and add it in mixture.

Now take appam patra heat on medium flame.Sprinkle oil in each section.Add mixture in it.covered cook 5 minutes or until golden brown.and flip to another side and cook for next 2-3 minutes. 

Serve hot with coconut chuteny.



Tip:

Click here for coconut chuteny..

Coconut Chutney

Coconut Chutney

Ingredients:

• 2 Cups coconut slices fresh (or frozen),
• 2 Chiles chopped (or 1 hot chili),
• 2 Garlic cloves,
• 1 Cup cilantro leaves chopped,
• Salt to taste,
• 2 Cups water,
• 1 Teaspoon mustard,
• 1 Teaspoon Cumin,
• 4-5 Curry Leaves,
• 1/2 Teaspoon sugar,
• 2 Tablespoon oil.

Instructions:

First in a blender, combine coconut, garlic, cilantro, and 1 cup water. Now blend it.Add more water if needed,to make fine paste transfer to bowl.

Now take small pan add oil and heat.Add mustard seeds,cumin seeds,curry leaves,chillies.Spread on coconut paste.pinch of sugar,salt.Mix it well.

Tips:

Add coriander as per your choice otherwise white color chutney seems good.

Transfer chutney in airtight container and store in the refrigerator for up to 4-5 days.

Upma

 Upma

Ingredients: 

1 Cup roasted rava,
1 Onion chopped,
1 Tomato chopped,
1 Teaspoon chopped Ginger,
2 green chilies chopped,
2 Tablespoon lime juice,
3 Cups water,
1 Tablespoon fresh coconut shredded,
1 Tablespoon coriander chopped,
8-10 Curry leaves,
2 Tablespoon oil,
1 Teaspoon mustard,
1 Teaspoon urad dal,
1/ 4 Teaspoon sugar.


Instructions: 

First heat water on medium flame for next 5 minutes.Take pan and heat for 5 minutes on low flame add oil and heat it.now add mustard,asafotida,urad dal saute for 5 minutes on medium flame,add onion saute for next 2-3 minutes,add tomato saute for 3-4 minutes add sugar.Now add ginger minced,lime juice and ,Add water mix all well.

Now Covered it and cook for 4-5 minutes.Garnish with coconut and coriander.Serve hot!!

Tip:

Tomato is optional.If you are adding tomato then add few drops of lime juice as per choice.

Aachari Pohe

Aachari Pohe

Ingredients : 

1 Cup Thick Pohe,
1/2 Cup Green peas,
1 Onion chopped,
1 Tomato chopped,
1/4 Cup Penuts,
1 Tablespoon oil,
2 Red chilies,
1 Teaspoon mustard,
1 Teaspoon Cumin,
1/4 Teaspoon Turmaric,
1 Pinch asafotedia,
3-4 Curry leaves,
1 Teaspoon red chili powder,
Salt to taste,
2 Tablespoon mango pickle.


Instructions :

First soak pohe for 5 Sec.Drain water.Now add mango pickle and mix it well.

Now heat the pan on midum flame add oil and heat,add mustard,cumin,curry leaves,red chilies,turmaric,asafotedia saute for 1 minute,add onion saute for 2 minutes or until golden brown.


Now add green peas,penuts,red chili powder,salt,tomato saute for 1 minute.Add pohe and mix it well,

Garnish with coriender and serve hot. 

Alu Vadi

 Alu Vadi

Ingredients: 

2-3 Colocasia leaves,
1 Cup gram flour,
1 Tablespoon rice powder,
1/4 Cup tamarind puree,
2 Tablespoon jaggery,
2 Tablespoon Sesame seeds,
1 Teaspoon ajwain,
1 Teaspoon cumin
1 Teaspoon coriander powder,
Salt to taste,
1 green chili crushed,
3 Cups oil.

Instructions: 

First wash colocasia leaves and wipe with dry cloth.Now take mixing bowl add besan, cumin powder, red chili powder, tamarind pulp, jaggery, rice flour, crushed green chili, ginger paste, salt, sesame seeds and little water mix it well to make thick batter.

Now spread the leaves on plain surface with the darker side down.Now spread the batter on each leaf and place the next leaf on top of it and apply another layer of besan paste.Continue this process with three leaves.

Now roll the edges vertically and spread little batter and roll them tightly.Keep on applying batter on each fold.

Now sprinkle oil in streamer net plate and place the rolls and steam cook for 15-20 minutes.Remove from steamer and let it cool.Cool rolls cut into thin slices.Deep fry slices until golden brown or shallow fry as per your choice.

Now heat the oil ,add curry leaves,asafoetida,sesame seeds.sprinkle on fried slices.
Garnish with chopped coriander leaves and grated fresh coconut and serve.


Tips:
Take big leave first then take leaves in descending order of leaves size.

Guacamole

Guacamole

Ingredients:

• 2 Medium avocados, diced 
• 2 Tomatoes, chopped
• 1 Finely chopped onion
• 2 Tablespoon chopped fresh cilantro
• 1 Tablespoon olive oil
• 2 Tablespoon lime juice 
• 1 Teaspoon garlic powder
• Black pepper to taste
• 1 Jalapeno chopped (or 2 Tablespoon chopped jalapeno pickle is better),
• Salt to taste,
• 1 Teaspoon Vinegar.

Instructions:

First put 2 diced avocados in a bowl.then add tomato,onion,garlic powder,black pepper,jalapeno,lime juice,salt.add olive oil,

Add Vinegar is optional.Now mix it well and garnish with cilantro.

Tomoto Salsa

Tomato Salsa

Ingredients:

• 2 Tomatoes, diced 
• 1  Tablespoon chopped fresh cilantro,
• 2 Tablespoon lime juice,
• 1 Garlic clove, finely chopped (or 1 Table spoon dry garlic powder is better)
• 1 Teaspoon red chili chopped or chili flakes,
• 2 tablespoons olive oil,
• 1/2 cup chopped onion,
• 1 jalapeno chopped as per taste (or 2 tablespoon jalapeno chopped pickle is better option),
• 1 teaspoon vinegar(optional),
• Salt to taste.

Instructions:

First add diced tomato is bowl then ass onion,jalapeno,red chili(as per need),lime juice,garlic powder and mix it well.

Add salt as per need,olive oil ,add vinegar and garnish with cilantro.Refrigerate it.Serve cool.

Tip:

• You can add Vinegar if you like it.
• If you are using fresh jalapeno then don't add red chilli or chilli flakes.

Mexican Naked Burrito

Mexican Naked Burrito-Veg

Recipe type: Dinner

Serves: 2

Ingredients:

• Salt to taste,
• 1/4 Teaspoon black pepper,
• 4 Cups well cooked white rice(brown rice is good option),
• 1 Capsicum sliced,
• 4 Tomato,
• 2 Avocado minced,
• 2 Onions,
• 1 Cup Sweetcorn boiled,
• 2 Cups boiled black Beans(tin can beans is good option),
• 2 Tablespoons olive oil,
• 1 Chopped jalapeno as per taste (or 4 table spoon chopped jalapeno pickle is better),
• 1 Lime,
• 2 Cups curd,
• 1 Cup boiled sprouts (optional),
• 1 Cup tomato salsa.

For salsa salad:

If you don't have tomato salsa then don't worry,you can prepare it in 5 minutes by following few steps click here.
Avocado salad,you can prepare it in 5 minutes by following few steps click here.

Instructions: 

Heat the non-stick-pan over high flame. Add the onion and saute onion about 1 minute keep aside.now add sliced bell-pepper (capsicum) and saute 1 minute keep aside.and add sliced tomato,saute 1 minute,now mix all these three in a bowl,Mix it well and add pinch salt in it.

Now layer cooked rice, corn, black beans,curd,sprouts,tomato salsa,avocado salad,fried tomato,onions,capsicum on 2 serving plates.Serve hot.

Tips:

Chipotle salsa can work well for the topping.

Savi Recepies....: Thai Fried Rice

Savi Recepies....: Thai Fried Rice: Thai Veg Fried Rice Ingredients:  4 Cups well cooked rice, 1 Table spoon vinegar, 6 Tea spoon canola or vegetable oil, 2 T...

White Peas Fry

White Peas Fry

Ingredients:

• 1 cup white peas soak 10-12  hours,
• 2 Teaspoon red chilli powder,
• 1 Onion chopped,
• 1 Teaspoon Garam masala,
• 1/2 Teaspoon coriender powder,
• 1/2 Teaspoon cumin powder,
• 2 Tablespoon coriender chopped,
• 1 Teaspoon lime juice.

Instructions :

First boil white peas.Heat oil,add onion saute for 5 minutes on midum flame.Add white peas and saute for 10 minutes on medium flame ,add red chili powder,cumin powder,coriender powder,garam masala,salt and mix it well,add 1 teaspoon water and coriender now mix it well.add lime juice and serve hot.

Tips :

Cumin powder,coriender powder is optional.
Don't add too much water.
Take green peas instead of white peas but then don't soak it.take fresh and fry for 5 minutes only. 

Beetroot Salad

Beetroot Salad

Ingredients:

• 1 Beetroot grated,
• 1 Tablespoon Lime juice,
• Salt to taste,
• sugar to taste,
• 2 Tablespoon coriander chopped,
• 1 green chili chopped,
• 2-3 curry leaves.

Instructions :

First grate beetroot in bowl.Add sugar,salt,lime juice and mix it well.

Now Heat small pan,add oil head on medium flame,add mustard seeds,cumin seeds,chili,curry leaves.Mix it in beetroot bowl.
garnish with coriander.Serve cool with meal.

Tip:
Prepare salad before 15 minutes of dinner or lunch.

Recepies...

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SolKadhi Recipe

Solkadhi Recipe

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Benefits:

It is the dried fleshy skin of a fruit called Garcinia indica, deep purple-pink in color, obviously full of antioxidants that the pigment anthocyanins provide. Garcinia indica, or Kokum, owing to the presence of a high concentration of anthocyanins, is a great antioxidant that works like an anticarcinogenic and anti-aging agent. It is known for its digestive, refreshing, cleansing and cooling properties.






Course: Beverage
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Difficulty Level: Easy

Ingredients:

10-12 Dried Skin Of Garcinia Indica (Kokum)
1 Cup Fresh Coconut, Grated
1 Green Chilli
2 Garlic Cloves
1/2 Tsp Cumin Powder
1 Liter of water (as per needed)
Rock Salt,To Taste (optional)
Salt, To Taste
2 Tsp Mint Leaves or Coriander Leaves, finely chopped for Garnish (optional)

Solkadhi Recipe:

First soak the kokum pods in 1/2 cup warm water for 25 to 30 minutes.It will release color slowly and the whole water will be red as soon as you stir it after a while.
Blend the kokum pods in the mixer-grinder with enough water.Put the puree through sieve.

Green chilli, cumin seeds, garlic cloves, coriander leaves and salt smash all ingredients in  the mortar and pestle.Crush them till they come together.

Blend the grated coconut with enough water in a mixer-grinder to make a smooth paste.Keep the puree thick as much in first. Put the puree through sieve to extract fresh coconut milk from it.

This process can be repeated two three times, but bear in mind that the milk gets thinner with every consecutive extraction.

Add the kokum puree ,coconut milk and also crushed garlic,chilli paste in a jar and stir it well.

Taste it and adjust seasoning as required.Chill it and strain it before serving.Garnish the Solkadhi with mint leaves or chopped coriander and serve chilled.

Serve Solkadhi along with Steamed Rice or  Serve drink after Dinner..Choice is yours!!.

“First we eat, then we do everything else.” -M.F.K. Fisher

HTML Tags

HTML TAGS

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Eg: <b>My Cat name is Jai.</b>

Here in this example the main parts of element are:

Opening tag: This consists of the name of the element (in this case, b), wrapped in opening and closing angle brackets. This states where the element starts to take bold effect to text.
Closing tag: This includes a forward slash before the element name of open tag. This states where the element ends effect of bold text. Failing to include a closing tag is one of the common beginner mistake and can lead to strange results.
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Element: The opening tag, the closing tag, and the content together comprise the element.


HTML Headings:

HTML headings are defined with the <h1> to <h6> tags.

Eg: <h1> defines the most important heading. <h6> defines the least important heading:

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HTML Images:

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HTML lists are defined with the <ul> (unordered/bullet list) or the <ol> (ordered/numbered list) tag, followed by <li> tags (list items):

Eg: <ul>
         <li>Morning</li>
         <li>Afternoon</li>
         <li>Night</li>
      </ul>

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What is HTML

HTML Basics

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The definition of HTML is HyperText Markup Language.

HTML is not a programming language; it is a markup language that defines the structure of your content.Markup is what HTML tags do to the text inside them. They mark it as a certain type of text (bold text, for example).
HTML is a Language, as it has code-words and syntax like any other language such as all HTML documents must start with a document type declaration: <!DOCTYPE html> and HTML document itself begins with <html> and ends with </html>.The visible part of the HTML document is between <body> and </body>.

Example:

<!DOCTYPE html>
<html>
    <head>
        <meta charset="utf-8">
        <title>HTML basics</title>
    </head>
    <body>
        <p>Main Paragraph</p>
    </body>
</html>

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Garlic Cheese Toast

Garlic Cheese Toast

Ingredients : 

• 4 Bread slices,
• 2 Tablespoon cheese,
• 4-5 garlic cloves paste,
• 2-3 Tablespoon Salted Butter,
• Black pepper powder,
• Salt to taste,
• Tomato Sauce.

Ingredients: 

First take cheese,black pepper powdder,salt mix it well.and take bread slice put this cheese paste on one side and put butter on another side.

Now heat non-stick-pan and put butter side of slice on it.Fry for 3-4 minutes on medium heat.

(OR) In microvave greel it for 3-4 minutes on 900 vat.

Serve toast with sauce. 

MOONG DAL CHILLA / PANCAKES

MOONG DAL CHILLA / PANCAKES

Ingredients: 

• 1 Cup Yellow moong dal,
• Salt to taste,
• Water as required,
• 1 Tablespoon Oil,
• 1 Teaspoon Cumin powder,
• Asafoetida pinch,
• 1 Tablespoon Coriander leaves chopped,
• 1 Tablespoon chopped chilli (or chilli paste as per taste).

Instructions: 


First soak moong dal in enough water for minimum 4 hours or overnight. Then drain the water.

Now add dal in blender.Pour in just enough water (minimum 1/4 Cup) and blend the dal to a smooth paste remember batter consistency is neither too thick nor too thin.Add salt,asafoetida,chili,cumin powder,coriander and the seasoning.

Now Heat oil in non-stick-pan.and brush it with a little oil.Pour a little batter and spread it well. Cook both sides on medium low flame till golden.Serve hot!!



Tips:

• You can add grated veggies as per your choice carrots,bottle gourd,beetroot,cabbage. 

Thai Veg Fried Rice

Thai Veg Fried Rice

Ingredients: 

4 Cups well cooked rice,
1 Table spoon vinegar,
6 Tea spoon canola or vegetable oil,
2 Table spoon soya sauce,
Salt to taste,
Black paper to taste,
2 Table spoon oyster sauce,
1/2 Tea spoon fish oil,
4 Mushrooms,
1 Cup broccoli chopped,
1 Onion chopped in square shape,
1 Tomato chopped in square shape,
1 Capsicum chopped in square shape,
3 cloves garlic, minced,
2 scallions, chopped (optional),
2 to 3 Thai chili peppers (optional).

Recipe:

First heat the non-stick-pan over high heat,add 3 table spoon oil.add the onion, scallions and garlic. Saute 1 minute, keep aside.add chopped tomato separate and saute 1 minute,then add capsicum separate and saute 1 minute,add broccoli and saute 1 minute,add mushroom and saute 1 minute now all keep aside.

Add 3 table spoon oil in pan.keep flame high now add all fried vegetables in it,add soya sauce,oyster sauce,vinegar,fish oil use only one type combinations like 2 table spoon soy sauce and 2 table spoon oyster sauce Or combination two like 2 table spoon light soy sauce and 2 Thai Seasoning (Gold Mountain) Or combination three like 1 tea spoon fish sauce and 2 table spoon oyster sauce and 1 tea spoon sugar .

Mix it well.Keep stirring a few minutes on high flame.serve hot.

Tip:

If you are vegetarian then don't add fish oil.

Zucchini Fry

Zucchini Fry

Ingredients:

2-3 long Zucchini
2 cups breadcrumbs
1 cup All purpose flour
2 teaspoon Italian Herb Seasoning
1 teaspoon Garlic powder ( or crushed garlic)
Salt to taste
1 tablespoon Oil


Instructions:


Frist make a thin batter with all purpose flour with water.Wash zucchini and trim the top and also end part of zucchini.Now peel their skin and cut them thinly into slices.

Now add breadcrumbs, salt, garlic powder, Italian herb seasoning and mix it well.Now toss the coated zucchini in breadcrumbs; till it is fully coated with breadcrumbs.

Now heat the pan and olive oil in a pan, then add coated zucchini fries to the hot pan.Once get golden brown from one side flip them.Keep flipping until they comes brown and crispy.

Transfer them into plate, and Serve hot!!

Cabbage Salad

Cabbage Salad

Ingredients:

2 Cups Cabbage chopped,

2 Tablespoon lime juice,

1/4 Teaspoon sugar (optional),

1 Teaspoon red chili powder,

1/4 Teaspoon Turmeric,

1 Teaspoon Mustard,

1 Teaspoon Cumin,

2-3 Curry leaves chopped,

2 green chilies chopped,

2 Tablespoon coriander.

Instructions:

First put chopped cabbage in bowl,add salt,sugar,lime juice, red chili powder and mix it well.

Now heat small pan add oil and heat.Then add mustard seeds,cumin seeds,curry leaves,green chili.Turn off the flame and add turmeric and immediate transfer to bowl and mix it well.

Garnish with coriander and refrigerate it.Serve along with meal!!