Badam Gheer

Lets try a delicious drink

Badam gheer is very tasty and healthy too.Lets find how to make this

Ingredients are

Milk 1 Litre(5 Cups)
Sugar 3/4 Cup
Kesar Powder 1 teaspoon
Badam 100gms
Saffron thread few

Method:
   Soak the badam seeds in water for 30 mins
   In a pan, add milk and stir continuously, till it becomes thick in consistency and quantity reduces to 2 cups.    Keep this milk aside
  Peel the skin of badam and grind it in mixer to a nice paste
  Take the badam paste in a pan and add little water and allow it to boil so that the badam paste gets cooked.
  Once the badam paste is cooked, add sugar and stir well.
  To this add the milk and kesar powder and stir well
  Add saffron threads and remove from flame
  The yummy delicious badam gheer is ready to server hot or we can keep in refrigerator and serve cold  

chunky cheese sandwich

Breakfast is the first meal of the day.it should not be avoided.cheese is very good for children.Try this cheese sandwich which is healthy also.

Bread                         2 slices

Carrot                         2 nos

Onion                         2nos

Capsicum                   1nos

Cheese                       1nos

pepper powder           1 tsp

Turmeric powder        1 pinch 

Chilli powder              1/2 tsp

Oil                              1 tsp    

Finely chop carrots onions and capsicum separately. Take a kadai and pour oil statue onion and capsicum.statue till it becomes soft.Add salt to onion so that it will become soft easily.then add chopped carrot.add turmeric powder and chilly powder and mix well until it becomes soft.now add grated cheese.you can turn off the gas when cheese is melted. finally add some pepper to it.

take a bread slice cut its edges and spread the masalas in two sides

Delicious  cheese sandwich is ready.Please try it  children will really like it.

Please leave a comment 

Microwave Tips

Cover vegetables to retain moisture and help them cook more quickly, but don’t seal tightly.
Stir vegetables, especially when reheating, to cook them evenly.
Beetroot
Scrub beetroot gently, but don’t peel before cooking. Skins will slip off easily after
they’re cooked - just peel them while they’re still warm. Use paper toweling to avoid
staining your hands.
Pierce beetroot and other root vegetables with a fork or skewer to check that they’re cooked.
Cabbage
Don’t overcook cabbage, which will result in a strong, sulfurous odor and mushy texture.
Red cabbage will turn a bluish-purple colour when cooked. The cabbage is red to begin with
because it contains a high amount of acid. The acid cooks off along with the steam, leaving
the cabbage alkaline – which produces a bluish-purple colour. Hard water, which is more
alkaline, will cause more discolouration.

Cucumbers
Waxed cucumbers should be peeled. Unwaxed cucumbers may be peeled with a swivel peeler or
left unpeeled.
Garlic
Garlic burns easily – add it only at the end of cooking and watch it closely.
Leafy Greens
Leafy greens – especially spinach – should be washed carefully to remove all dirt. Fill a
large pot with water and fresh greens: swish the greens in the water to loosen the dirt,
which then sinks to the bottom.
Wash leafy greens such as spinach or Swiss chard – but don’t dry them - and cook with no
added water. Greens cook quickly. The water on the leaves is enough if they’re cooked over
medium heat until the leaves are just “wilted”. Less water means more retained nutrients.
Potatoes
If potatoes aren’t organic, it’s best to peel them. Peeling potatoes is easiest with a swivel
peeler.
Cut off any green spots before cooking.
Pierce potatoes (and other root vegetables) to let steam escape – otherwise they could
explode in the oven or microwave.
When making mashed potatoes, be careful not to “overwork” them. Don’t overcook the potatoes
or mash them in a food processor. This will result in a gluey, rather than fluffy, end
product.
Keep mashed potatoes warm for up to half an hour by putting them in a covered heatproof bowl.
Put the bowl in a pot of hot water on the stovetop with the burner set on low.
To keep more nutrients in “boiled” potatoes, boil them for about 15 minutes, then drain off
the water and steam them until they’re done


Try some of these suggestions to make preparing and cooking vegetables easier.