Recipe Making

Basant Panchami 2021

Basant Panchami 2021: Here’s all you need to know about the date, history, significance, celebration of the Spring season in India and what time is the shubh muhurat for performing Saraswati puja.

Marking the preparation for the arrival of spring, basant panchami 2021 or Vasant Panchami is an auspicious festival of the Hindus which is celebrated with great pomp and show across India on the fifth day (Panchami Tithi) of the Hindu month of Magha, Shukla Paksha. It is also called Sri Panchami in the South and is dedicated to Saraswati, is the wife of Brahma and considered by Hindus as the Goddess of knowledge, music, learning and arts.

Worshippers believe that without Saraswati the world would be shrouded in ignorance, as she is the one who represents enlightenment. Hence, Saraswati is worshipped on this day along with celebrating the agricultural fields’ ripening with yellow flowers of the mustard crop.

Yellow or basanti is believed to be Saraswati’s favourite colour and all celebrations include a shade of yellow be it in decorations or attires. basant panchami 2021 is also believed to be the most auspicious day to get married.

Date and Puja Time:

This year basant panchami 2021 shall be observed on February 16, 2021. The Panchami Tithi shall start at 3.36 am on February 16 and will continue till 5.46 am on February 17. Although the entire day is considered as being auspicious, the right time for doing the puja is in the afternoon This year, the following timings are to be observed:

basant panchami 2021 Muhurat: February 16 at 06:59 am to 12:35 pm

basant panchami 2021 Madhyahna: 12:35 pm

Start of Panchami Tithi: February 16 at 03:36 am

End of Panchami Tithi: February 17 at 05:46 am

History:

As per the Hindu mythology, Brahma created the universe and impressed with the creation and wanted to see it with his own eyes. Hence, he set out on a journey but was disappointed with the complete silence and lonliness of everyone on planet Earth.

After giving it a lot of thought, he had an idea and had an idea according to which he took some water in his Kamandal and sprinkled it in air. An angel with a harp in her hand appeared from a tree and was requested to play something.

Brahma asked her to do this so that the Earth was not silent and the angel obliged to bless the people of the Earth with her voice, filling the planet with music. That angel came to be known as Saraswati or Veena Vadini (harp player), the Goddess of speech, knowledge, music and art who provides voice, intelligence, force and glory.

Significance:

Spring is considered to be the ‘King of all seasons’ and springtime is not only a symbol of prosperity but also considered extremely auspicious to start new work, get married or perform house warming ceremony (griha pravesh). It is also believed to be the day when Saraswati was born and so the day is sometimes referred to as Saraswati Jayanti where people worship her to seek her blessings for giving them wisdom.

Saraswati is depicted as a white saree-clad woman, seated on a white lotus symbolising truth and purity and and holding a ‘veena’ (musical instrument). She rides a white swan or ‘hamsa’.

This festival marks the beginning of Spring season in India and the blooming of the mustard flowers. It is the colour yellow which is associated with the festival and entire fields of mustard flowers resemble beds of yellow flowers when in full bloom.

Celebrations:

People wear yellow coloured clothes and also eat food that has the colour yellow in it (like khichdi). Saraswati’s idols are covered in yellow sarees as it is believed that it is one of her favourite colours and people dress up in yellow attires too as the colour symbolizes prosperity, optimism, energy and everything positive.

Cerlac

The right foods before and after exercise can boost your results. Like a car uses gas, your body burns carbohydrates for fuel. They give you the energy to power through that jog or fitness class. When you’re done, refueling with a combination of protein and carbs can help you rebuild muscle. Ready to make the most of your workout?

Time It Right

Aim to have a snack or mini meal 1 to 3 hours before your workout. You can have tummy troubles if you chow down right before. That’s because more blood goes to your muscles during exercise, leaving less for digestion. After exercise, your body is ready to refuel and rebuild muscle tissue. Eat or drink within an hour of finishing.Read full article on cerelacs

Before: PB&J

The bread and jelly in this lunchbox staple serve up the carbs. They give you the energy your muscles need during exercise. The peanut butter adds a dose of protein, which helps you feel full, and that can help fend off post-workout cravings and binges. In fact, research shows that eating small amounts of peanuts can help you maintain a healthy weight. Headed on an easy walk or to yoga class? Half a sandwich may be all you need.Read full article on serelax

Before: Oatmeal With Low-Fat Milk and Fruit

Do you work out in the morning? Start your day with a bowl of high-fiber, whole grain oatmeal and fruit. Your body digests the carbs in this combo more slowly, so your blood sugar stays steadier. You’ll feel energized for longer. For an extra dose of protein and bone-building calcium, stir in some low-fat milk.Read full article on cerlac

Before: Fruit-and-Yogurt Smoothie

Smoothies are easy to digest, so you won’t feel sluggish during your workout. But many store-bought versions are high in added sugar. Whip up your own version with protein-rich yogurt and fruit, which packs in energy-boosting carbs. Blend it with water or ice to help you stay hydrated. Research shows that not getting enough fluids can zap your strength and endurance.Read full article on cerelacs

Before: Trail Mix

It’s known as a hiking staple, but trail mix is a good snack for any workout. Raisins give you a quick hit of energy that’s easy on the stomach. Mix a small handful of them with a few almonds, which are high in protein and heart-healthy unsaturated fat. They also have an antioxidant that may help your body use oxygen better — and give you better exercise results.

Before: Low-Fat Latte and an Apple

If you’re a coffee drinker, sip a latte before that morning or lunchtime fitness class. You’ll get protein from the milk, and the caffeine may ease muscle soreness. Pair it with an apple for high-quality carbs. One warning: Caffeine can mess with your sleep, so avoid it in the afternoon. You could swap the latte for a glass of low-fat milk or piece of string cheese.Read full article on cerolac

Before: Banana

Only have 5 or 10 minutes before your workout? Snack on a banana. Their easy-to-digest carbs power you up without weighing you down. They’re also a good source of antioxidants and potassium, a mineral that may help prevent muscle cramps. Toss one into your gym bag for a last-minute snack.Read full article on cerelacs

After: Egg and Whole-Wheat Toast

The toast’s carbs put back the energy you burned during exercise, while its fiber keeps your blood sugar levels even. Serve it with an egg to boost your results. They’re a complete protein, which means they have all nine of the essential amino acids your body uses to build muscle. No time for a post-workout scramble? Pack a hard-boiled egg with a whole-grain roll or crackers.Read full article on brownie sizzler

After: Chocolate Milk

This childhood favorite has the ideal ratio of carbs to protein — about 4 to 1 — to refuel and rebuild your muscles. One study found that athletes who had a glass after a workout recovered faster than those who had a carb-only sports beverage. Plus, chocolate milk is 90% water, so it replaces some of the fluids you lose during exercise.Read full article on cerlac

After: Whole-Grain Turkey Wrap

After you wrap up your workout, whip up this easy snack or lunch. The whole grains give you high-fiber carbs, while the turkey has 19 grams of protein per 3-ounce serving. Swap the mayo for creamy avocado — it’s high in potassium and magnesium, two minerals that can fend off muscle cramps. Bonus: Avocado is also packed with heart-healthy unsaturated fats and plenty of vitamins.Read full article on serelax

After: Greek Yogurt and Fruit

One cup of this creamy treat offers 20 grams of protein. You can add even more nutrition by topping your bowl with fruit to add energy-boosting carbs. If you use antioxidant-rich blueberries, you’ll get even more benefit. Research shows that eating them after a workout can help with the muscle inflammation brought on by exercise.Read full article on cerolac

After: Salmon With Sweet Potato

This fish is high in protein and omega-3s — heart-healthy fats that can ease the post-workout muscle inflammation that causes soreness. Pair salmon with a sweet potato baked in its skin for 23 grams of carbs and 3.8 grams of fiber to keep you full. You’ll also get all the immune-boosting vitamin A you need in a day. Serve your sweet potato roasted or mashed, but skip the high-calorie butter and cream. Use a drizzle of olive oil instead.Read full article on cerlac

After: Chicken, Brown Rice, and Veggies

There’s a reason skinless chicken breast is thought of as a slim-down food: Half of one packs in 27 grams of protein in only 142 calories. It also has a lot of vitamin B-6, a nutrient important for your immune system. Serve it with brown rice and veggies for the right combination of carbs and nutrients.Read full article on cerlac

Before, During, and After: Drink Up

Make sure you have plenty of water. How much? Use the following guidelines:

Before exercise: About 2 to 3 cups

During exercise: About 1/2 to 1 cup every 15 to 20 minutes

After exercise: About 2 to 3 cups for every pound you lose during exercise (you can weigh yourself before and after your workout).Read full article on cerlac r

After: Sports Drink?

If you exercise for an hour or less, water is all you need to stay hydrated. But if you go for longer, you need to replace electrolytes. These are minerals, such as sodium, potassium, and magnesium, that help you stay hydrated. You lose them when you sweat. Look for a drink that has electrolytes, like a sports beverage or coconut water. Read full article on serelax

Foods to Avoid

Steer clear of rich, greasy foods. Fat takes your body longer to digest, which can lead to an upset stomach. For some people, lots of fiber or protein doesn’t mix with exercise. Every body is different, so pay attention to what works for you. If you’re taking part in a race, such as a 5K, stick with tried-and-true snacks and meals.

Reference

Cerlac

Garlic Powder

Garlic powder is a spice that is derived from dehydrated garlic and used in cooking for flavour enhancement. The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it through machinery or home-based appliances depending on the scale of production. Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

Cultivation

There are two types of garlic species: Softneck (Allium Sativum Sativum) and Hardneck (Allium Sativum Ophioscorodon). Hardneck garlic varieties are believed to have more flavour than Softneck garlics, characterized by a spicy and more complex taste than other garlic strands.While Hardneck Garlics flourish in cold weather, due to their extensive time of vernalization, Softnecks seemingly grow better in warmer climates. Distinguishing between a Hardneck and Softneck garlic is done through the presence of a scape (flower stalk). The garlic species most commonly used to powder is the Softneck variety. Due to their less-complex scent and taste, the Softneck species are more suited as a garnish or spice in dishes and also have a longer storage life than Hardneck varieties.

Garlic cloves thrive when planted in mid-autumn, in a location with plentiful sunlight. In tropical areas, garlic most successfully grows when planted in Autumn, maturing in early summer and is planted in later Autumn in cooler areas, to be harvested in late Summer.[6] The larger bulbs are split and inserted into soil, around 4-6 inches apart, and 3 inches deep, with the pointy end facing upwards. Softneck and Hardneck garlic are planted identically, however, Softneck garlics are more suited to warmer climates.

Garlic must be harvested at a particular time in order to prevent the vegetable from rotting, while also maximising the growth of each bulb within the skin. Green garlic is indicative of harvesting that has taken place before the cloves have ripened, ‘soft’ garlic is the term given to a harvested garlic that is fully developed, while damaged garlic, with a caramelised appearance inside, has been harvested too late and a result of frost. When the leaves turn yellow in colour, harvesting may be initiated.

Manufacturing

Women sorting dried garlic pods to be ground into garlic powder Garlic cloves are peeled and sliced. In most cases, the garlic is then heated to a temperature of between 150° and 160 °C (~300-320 °F). The water is removed to a moisture content of about 6.5%. The dehydrated garlic is then further sliced, chopped, or minced until the powder is reduced to the desired particle size.

Manufacturing garlic powder on a larger scale involves various steps, from extraction of the garlic bulbs to packaging the final powder. After harvesting the raw garlic, bulbs are cleaned under mild pressure to remove skin and separate the cloves. The garlic is then dehydrated using both historical and newly developed methods. While old methods, such as using natural elements of sun and wind to evaporate water from foodstuffs are still utilized in many parts of the world,[9] new technology has enabled for more flexible and economically viable procedures such as vacuum and freeze drying. Once the garlic cloves are dried and dehydrated, they are powdered using large scale machines and powdering units.

Milling machine diagram

Milling is the process of using mechanical action to break down substances through rotary cutting. As powder processing generally includes additives and is done in a bulk scale, the milling process breaks down materials to the required size for suppliers. Milling may require a series of steps, from de-agglomeration to fine grinding. The four components include Delumpers, Conical mills, Hammermills and Fine grinders. The garlic powder industry utilises milling machinery in order to progress with large scale production. The integrated systems of the machine consist of Feeding and metering, Sifting, Conveying and Dust collection. Another major machine used in the process of creating garlic powder is a vacuum dehydrator, which takes all the moisture from the vegetable without spoiling colour, scent and taste.Freeze drying is also used in the garlic industry as an alternative to vacuum dryers.

In India, on a scale of 300 tonnes of garlic powder production per year, the manpower required to operate the machinery and overlook the production units is 12 persons. The estimate for this scale of production is around two skilled workers, two semi skilled workers and eight helpers.

Khichdi Recipe

What is Khichdi

khichdi is a simple, classic Indian dish made with rice and yellow mung lentils. It is actually a very healthy recipe — so much so that in India, when someone is ill or recovering from illness, Dalia and moong dal khichdi are often served.

Specifically, small children or senior citizens recovering are often recommended this dish (even by doctors) because it is so nutrient-rich and easy to digest.

The word Khichdi comes from the sanskrit word “Khicca” which means a dish of lentils and rice (source wikipedia). Khichdi is also pronounced and written as khichri, kichuri, khichari.

The simplest khichdi recipe version is made with just ghee (clarified butter), cumin seeds (optional), and turmeric, which is prescribed in Ayurveda for detoxifying the body.

A few herbs or spices like ginger, black pepper, asafoetida, can be added depending on the dosha type.

In ayurveda, moong is one lentil that is recommended for balancing all three doshas of the body – kapha, pitta and vata.

Even a plain mung dal khichdi without any seasoning or spices is consumed as part of an Ayurvedic detox diet.

About This Recipe

My dal khichdi recipe is flavorful and not at all bland. Though khichdi has the reputation of being bland, it isn’t actually if you include a few spices or herbs.

The kind of spices, herbs, veggies you add make a great difference to the khichdi flavors. In fact in Indian cuisine, there are so many ways we make khichri.

I add onions and tomatoes to my moong dal khichdi this is my usual, go-to basic recipe for regular, at-home cooking.

Perfect for weeknight dinners, this one-pot rice recipe can be finished in less than an hour and is sure to become a new family favorite in no time.

top shot of khichdi served in white bowl with sides of curd, mango pickle in white bowls and roasted papad served in a white plate

Ingredients You Need

Lentils: I used a half cup of split and husked moong dal, but you can use red lentils (masoor dal) or pigeon pea lentils (tur dal) instead.

Rice: You can use any type of non-sticky rice for this recipe — regular, short, or medium-grained rice or even basmati.

Veggies: You will need onion, tomato, all finely chopped.

Seasonings: I always end up adding adding green chillies, ginger, cumin seeds, turmeric powder, asafoetida (hing), and salt.

Liquids: We use water to thin-out the consistency of the khichri, and oil or ghee to sauté throughout the recipe.

Step-by-Step Guide

How to Make Khichdi

Prep Lentils and Rice

1. Rinse ½ cup moong lentils and ½ cup rice together. Then soak both of them for about 30 minutes in water. When the lentils and rice have had time to absorb water, drain and set aside.

Top shot of soaked rice and lentils soaking in a white bowl

Sautéing spices and onions

2. Now heat 2 tablespoons ghee or oil in a 3 litre pressure cooker, then add 1 teaspoon cumin seeds or jeera.

Cumin seeds frying in hot oil in the pressure cooker

3. As soon as the cumin begins to splutter, add the ? cup finely chopped onions.

Top shot of onions added in cooker

4. Sauté until the onions soften and turn translucent.

NOTE: You do NOT need to sauté the onions until they are light or golden brown.

top shot of onions softened in cooker

Sautéing Tomato, Chili, and Ginger

5. When the onions have become translucent, add in ? to ½ cup chopped tomatoes, ½ teaspoon chopped green chili and 1 teaspoon chopped ginger.

Top shot of chopped tomatoes, ginger and chilis in pressure cooker

6. Mix well with the sautéed onions.

top shot of mixed tomatoes in cooker

7. After stirring in the tomatoes, add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing). Adding hing is optional.

TIP: For a gluten free khichdi, skip the asafoetida or use a gluten-free asafoetida.

Turmeric powder on mixed tomatoes in pressure cooker

8. Sauté until the tomatoes soften stirring often.

Top shot of sautéd tomatoes and khichdi ingredients in pressure cooker

Add Rice and Lentils

9. Next, add the drained rice and moong lentils to the pressure cooker, and stir for about a minute or until all the ingredients are fully combined.

Rice and lentils in the pressure cooker

10. Season with salt to taste.

pink salt crystals on rice and lentils in pressure cooker

11. Mix and sauté the rice and lentils for a minute.

rice and lentils mixed with rest of khichdi ingredients

Add Water

12. Add 3.5 cups water and mix really well, deglazing the bottom and sides of the cooker.

3.5 cups of water will give you a porridge like consistency. For a thinner consistency, add 4 to 4.5 cups water.

TIP: Check the taste of water and it should be slightly salty. If the water does not taste salty, then add a few pinches of salt and mix. Check the taste again.

Water added in pressure cooker

Pressure Cook Dal Khichdi

13. Finally, close the lid tightly and pressure cook for 8 to 9 minutes or 7 to 8 whistles on medium-high to high heat. When the pressure falls on its own in the cooker (which takes some minutes), open the lid.

khichdi cooked inside the cooker

14. Stir the khichdi.

khichdi consistency in the cooker

Check Khichdi Consistency

15. The below photo shows the consistency of khichdi. If you prefer a thinner version or if is too thick for your liking, add some hot water and mix. Simmer for a couple of minutes stirring often.

khichdi consistency being shown with a spoon

Serve and Enjoy!

16. Serve your delicious dal khichdi hot or warm! You can also top with ghee before serving.

top shot of moong dal khichdi in a bowl with a spoon inside with sides of curd, mango pickle in white bowls and roasted papad served in a white plate

What to Eat with with Khichdi

There is a phrase in Hindi – “Khichdi ke chaar yaar“. Literally translated it means “the four friends of Khichdi“.

Are you wondering who are these four friends of khichdi?

The four friends are the sides that you serve with khichdi and which make it a satisfying complete meal. They are:

Curd (yogurt)

Papad (roasted or fried)

Pickle (any Indian pickle, like mango, lemon, green chili or vegetable)

Ghee which we drizzle in bits on top of the khichdi.

So you can serve moong dal khichdi with either or all of these four sides. You can also pair it with a raita or salad.

One of my personal favorite ways to enjoy khichdi is to drizzle it with some lemon juice and serve either with Eggplant Fries or Potato Fries and with a finely chopped vegetable salad. Also don’t forget to top it with a spoon of ghee while serving!

Storage and Leftovers Because khichdi can become dry and lumpy, I always prefer to eat and serve this delicious recipe fresh.

If you do end up with leftovers, however, you can store in the refrigerator in an air-tight container for up to 1 day.

I also prefer to reheat the dish in a saucepan instead of the oven so that I can add some water to thin it a bit and ensure everything is evenly heated before serving.

On cooling khichdi does thicken and becomes lumpy, so you have to add some water to it while reheating.

Tips Instant Pot Khichdi

Frying spices: Press the sauté function of your IP. Let the display read ‘hot’. Add ghee or oil. Fry cumin seeds until they splutter.

Sautéing onions and tomatoes: Add onions and sauté until they soften. Tip in the tomatoes, ginger, green chillies and and sauté stirring often until tomatoes soften. Stir in the turmeric powder and asafoetida.

Mixing rice and lentils: Add soaked rice and lentils. Stir deglazing the steel insert.

Pouring water: Add 3.5 cups water and salt. Deglaze if needed.

Pressure cooking: Seal with the IP lid and set the valve to the sealing position. Pressure cook on high pressure for 9 minutes. When you hear the beep sound, wait for 10 minutes and then do a quick pressure release lifting the valve carefully.

Doneness: Check the khichdi consistency. If it is too thick, add some hot water and sauté for 1 to 2 minutes using the sauté function. If khichdi has a thin consistency, sauté for some more minutes until you get the desired consistency. Serve hot or warm.

Dal Khichdi in a Pan on Stove-top To make khichdi in a pan or pot, follow all the directions as listed for the pressure cooker version in a pan until you add rice and lentils.

After you add the rice and lentils, give a good stir and sauté for a minute. Add 4 to 4.5 cups water and season with salt. Cover the pot and cook on a medium-low to medium flame until the lentils are softened and mushy.

Keep a check while cooking and if the water has dried up with undercooked lentils, add some hot water and combine well. Cover and continue to cook.

When the khichri is cooked, check the consistency. If thick, add some hot water and simmer for 1 to 2 minutes. For a thin consistency, continue too cook for some more minutes.

Expert Tips

Ingredient Notes and Variations

Vegetables: You can add mixed veggies to the recipe, like in my Masala Khichdi where mixed vegetables are added. Sometimes I add green peas, carrots and french beans to this dal khichdi to make it more healthier. Various vegetables can be added to make the khichdi rich in nutrients and fibre – like green peas, potatoes, carrots, beans, cauliflower, capsicum, fenugreek leaves and brinjal. I also add spinach and make Palak Khichdi with peanuts.

Lentils: Moong dal is the lentils that is used traditionally. Red lentils (masoor dal) and pigeon pea lentils (tur dal) also make a good dal khichdi. You can even make khichdi with a combination of these three lentils.

Rice and millets: Though white rice is used commonly to make khichdi, you can make it with brown rice, broken rice. There are some more khichdi variations made with millets, oats and cracked wheat (dalia). You can check my recipes of Oats Khichdi and Dalia Khichdi which are healthy and easy.

Spices: For a rich flavor of the spices, you can add tej patta, cloves, cinnamon, black pepper, green cardamom. If making dal khichdi for small kids then you can skip or reduce the spices and omit the green chilli.

Ghee: Clarified butter aka ghee gives a better flavor in khichdi than the oil.

Vegan and Gluten-free: To make vegan and gluten-free khichdi, use a neutral tasting oil and skip asafoetida.

Cooking Notes

Consistency: Unlike other rice-based dishes like pulao or biryani, in khichdi the rice grains are not as separated. You can increase or decrease the water quantity to vary the consistency of the moong dal khichdi. Some prefer a khichdi with a thick porridge consistency, but if you want a slightly thinner or more soupy consistency, you can increase the amount of water.

Stovetop: I usually prepare khichdi in the pressure cooker or instant pot, but if you do not have one, then you can still make the dal khichdi in a pan or pot. It’s important to note that you will have to add more water when cooking in a pot.

FAQs

Does khichdi really help with stomach aches?

Yep! Moong beans are healthy and easy to digest, so when your stomach is upset then it is best to have khichdi to get your everyday dose of protein and nutrients without further irritating your system.

Is khichdi good for you?

Yes – so much so that in India, khichdi is often served when someone is ill or recovering from illness, especially for small kids or older people. Even doctors recommend it to patients!

Will khichdi help me lose weight?

Traditionally, khichdi is made using moong dal and is a great way to get your protein. The rice gives you some carbs. So while it may not be a “weight loss recipe,” it can certainly help if you increase the proportion of mung lentils and reduce the rice.

Can I serve khichdi to my small child or baby?

Absolutely! It has a porridge-like consistency and can help kids and even small babies who are struggling to digest certain foods. It is important to note, that if you are making dal khichdi for babies then skip adding salt and all of the spices and herbs.

How is this a detox recipe?

Ayurveda mentions that moong lentils balances all three doshas (kapha, pitta & vata). A simple, plain mung dal khichdi without any seasoning or spices is had as part of a detox diet.

Reference

khichdi recipe

Masala Maggi

maggi masala with detailed photo and video recipe. perhaps one of the popular and easy instant snack meal recipes prepared with maggi noodles and tastemakers. it is simple, easy and more important attracts almost all types of audience with no age bar. in addition the noodles recipe was targeted just for morning breakfast, but it can be easily prepared for any meal including lunch, dinner and even evening snacks.

maggi masala with step by step photo and video recipe. maggi noodles have always been one of the popular noodles recipes since its launch by nestle. each country in the world has its own type and variation from the nestle brand which are generally tailored for local taste buds. but in india it is special and comes with masala tastemaker which can be further extended to many variations and this post covers 4 basic popular maggi masala recipes.

well with this recipe post i am not trying to post a basic noodles recipe with just a tastemaker. i assume everyone knows how to cook it and no one needs any help there. yet i would like to post 4 basic extensions to the same old recipe which we have been preparing all these years. the first one is the cheesy maggi masala which is loaded with mozzarella cheese. this is my personal favourite and i presume it would be for others too. the second one is the maggi masala loaded with desi spices and finely chopped veggies. it can be an ideal kid’s friendly snack. the third one is the indo chinese style chilli garlic noodles. basically, it has the kick from both the cuisine and perhaps attracts all the young audience. the last one is the curry noodles which is saucy and spicy. this variant can be an ideal meal for dinner as it is gravy based meal.

in addition to these some more additional tips, suggestions and variants to the maggi masala. firstly, this recipe is very much tried and tested with maggi noodles but you may try with other types of noodles too. you may try with top ramen noodles or even with desi chings noodles and its tastemaker. secondly, in this post, there are 4 variants that can also be mixed and matched too. particularly you can try the cheese maggi masala variant with all the 3 types of maggi variants. lastly, with the vegetable variant, you may choose any types of vegetable you like or prefer. but make sure to chop these vegetable fine, so that it gets cooked quickly.

Finally, I request you to check my other related breakfast recipes collection with this post of maggi masala. it mainly includes my other related recipes like sabudana khichdi, bisi bele bath, rice flour dosa, poha 2 ways, granola bar, instant set dosa, green papaya roti, mtr masala dosa, bottle gourd dosa, suji ki khandvi.

Paneer Ki Sabji

Paneer Ki Sabji | Paneer Gravy Recipe

Paneer ki sabji is spiced pan-fried paneer preparation in a delicious & gravy made with basic ingredients which are easily available in the kitchen.

Most of us associate the preparation of paneer with fancy ingredients only. To make a paneer recipe, you necessarily do not need cashews or cream, or any other soaked nut.

Paneer Ki Sabji | Paneer Gravy Recipe is a simple and easy paneer preparation that includes the regular pantry items and gives mouth-watering paneer gravy with tasty spiced pan-fried paneer cubes that you can relish with any Indian bread, steamed rice, or pulao.

You can make a tasty sabji out of easily available ingredients like onion and tomatoes. I actually love spiced pan-fried paneer so while making it in this preparation, I eat a few pieces just like that so make sure to make some extra spiced pan-fried paneer in case you are also tempted to eat that yummy spice coated fry paneer.

Sizzling Brownie

sizzler brownie recipe is made from brownies, homemade hot chocolate sauce, powdered sugar and vanilla ice cream. We show you how to make an eggless brownie and homemade chocolate sauce in this recipe. A sizzling touch is a great value-add for brownie with ice cream.

Mouth-wateringly delicious eggless sizzler brownie are made by arranging brownies, chocolate sauce and vanilla ice-cream in just the right way on a piping hot sizzler plate.The aroma of molten chocolate, and the fizzling sound of frozen ice-cream on a sizzling dessert send strong signals to your gastronomic system, making eggless sizzling brownie restless to feast on this unique treat.

Notes of brownie sizzler recipe

In a microwave safe bowl, put the chocolate. Make sure you use good quality dark chocolate pieces to get the maximum taste of chocolate sauce. Also, chopping the chocolates make them melt quickly. Also, the chocolate should be removed from the refrigerator 24 hours before melting or else it will not give a rich texture.

To make sizzler brownie, heat the sizzler plate on an open flame till red hot. You can also use a tava or cast iron pan if you do not have a sizzler plate.

Thin Crust Pizza

Thin crust pizza recipe with step by step pics. This recipe is one of the best thin crust pizza recipe, which gives a crisp, crunchy and light thin crust pizza base.

How to make thin crust pizza

1. In a mixing bowl take ¼ teaspoon sugar and ½ teaspoon instant yeast.

2. Add ½ cup water.

3. Mix well so that the instant yeast granules dissolve.

4. Now add 1.5 cups whole wheat flour (atta), 1.5 cups all purpose flour (maida) and ½ teaspoon salt or add as required.

5. Add 2 tablespoons olive oil.

6. Mix everything.

7. Then add the remaining ½ cup water .

8. Mix and begin to knead.

9. Knead to a smooth dough for 10 to 12 minutes. A slightly sticky dough is also fine. The dough has to be kneaded very well. Do add more water if required while kneading.

10. Flatten the dough.

11. Spread some olive oil all over.

12. Cover the bowl with a cotton towel or lid. Let the dough leaven for 2 hours.

13. When the dough is leavening you can prep the veggies and keep them aside. I have used onions, capsicum (bell pepper) and steamed corn kernels.

14. You can also make the pizza sauce which gets done in 15 to 20 minutes.

15. After 2 hours the dough has doubled and risen.

16. Punch a few holes in the dough and they should bounce back.

17. Here’s a pic to show the leavened fine dough strands. You will see the dough has many tiny bubbles, is stretchy and slightly sticky.

18. Divide the dough into three parts for 10 to 10.5 inches round baking pan. Roll into balls. Keep them covered. If using a smaller pan, then divide the dough into 4 parts.

19. Take a round pan or a pizza tray. Grease it with some olive oil.

20. Sprinkle some flour all over. You can also use cornmeal (makai ka atta).

21. Take one dough ball and place it on the greased round tray.

22. with your fingers press and nudge the dough till the dough covers the entire surface of the pan or tray.

23. Keep the thickness uniform all over. The thickness of the pizza dough can be from 0.3 to 0.5 cm thickness. Since the dough stretches easily, it is easy to spread it with your fingers.

24. Spread some olive oil on the dough.

25. Next spread 2 to 3 tablespoons of pizza sauce for a 10.5 inch pizza.

26. Break mozzarella cheese in small bits and place them on the pizza.

27. Now top the pizza with veggies.

28. Bake the pizza in a preheated oven at 250 degrees celsius. Preheat oven 15 to 20 minutes prior baking. Keep on the lower rack as this helps the pizza to get a golden, crispy and crusty base. Heat both top and bottom heating elements.

29. Bake thin crust pizza for 10 to 15 minutes or more time till the crust is crisp, golden and the cheese melts. If you want you can even bake more till the cheese turn golden. But for the cheese to get golden, you can keep the pan near the top rack. If you keep the pan near the bottom rack, the base would get too browned by the time the cheese becomes golden.

30. Remove the pizza on a wooden board. Then with a pizza cutter or a knife cut the homemade thin crust pizza.

31. Serve this best thin crust pizza hot. sprinkle some oregano, Italian herbs, fresh or dried basil, red chili flakes while serving.

best thin crust pizza recipe

Faq and tips for making thin crust pizza

1. Which type of yeast is used?

This veg pizza recipe uses instant yeast. in the Indian markets, dry active yeast is sold as instant yeast by some brands. This causes a lot of confusion.

Instant yeast granules are tiny and resemble poppy seeds (khus khus). Dry active yeast granules are larger in size and like that of large mustard seeds. So if you buy a pack mentioning instant yeast and the size is bigger, then its actually dry active yeast.

2. If using dry active yeast:

Mix dry active yeast, sugar in warm water in a small bowl. Keep aside for 10 to 12 minutes. Cover and let this solution bubble and become frothy. Then mix with rest of the ingredients and knead.

For the dough, the leavening time will be 3 to 4 hours.

The time taken to leaven will depend on the temperature conditions in your city. So you can keep the dough for some more hours if required.

Use good quality dry active yeast and do make sure that the water is neither on the cooler side or hot. It should be warm.

½ teaspoon instant yeast = 0.8 teaspoons active dry yeast = 1.5 teaspoons fresh yeast

3. Can a thin crust pizza be baked in a microwave convection oven?

Yes, you can easily bake this pizza in a microwave convection oven using the convection mode.

But to get the crisp crust use a metal baking pan or a baking tray.

If you keep the pizza on the glass turn table, the base will be baked but won’t be crisp and golden.

For baking in a convection microwave oven, preheat as well as bake for 200 or 220 degrees celsius or whichever is the highest temperature in your oven. Preheat oven for 15 minutes.

veg crispy

veg crispy chinese recipe with detailed photo and video recipe. a perfect fast food starter or appetizer recipe from the popular indo chinese street food pallet. it is basically prepared with a choice of vegetables like, mushroom, baby corn, broccoli and cauliflower which is deep fried with plain flour and corn flour batter.

crispy veg recipe

veg crispy recipe | crispy veg recipe | veg crispy chinese recipe with step by step photo and video recipe. an ideal party starter or can be used for light evening snack which would be appreciated by all age groups including kids. the taste and texture is very similar to manchurian recipe but has the extra crisp because of the corn flour batter. once the veggies are deep fried to crisp, it is then tossed with manchurian sauce to get the extra tangy and spicy taste.

i have shared quite a few street food from indo chinese cuisine, but veg crispy is my all time new favourite recipes. perhaps it the extra crisp with this recipe could be the primary reason, as there isn’t much difference from the veg manchurian recipe. also comparatively, veg crispy is much easier to cook and prepare compared to later. it is so addictive that trust you would never end up with just one bite. my first encounter with this recipe was last month when i my husband organised a surprise dinner party for me. initially i was hesitant to try the crispy veg but i was already in love with this recipe after my first bite.

veg crispy recipe

furthermore, some important tips and recommendations for a perfect veg crispy recipe. firstly, you can use any choice of dry vegetables for this recipe, but make sure it is dry and wipe of any moisture present. secondly, if you prefer to have extra crispy, coat some corn flour to the veggies before coating with the batter. this would ensure the deep fried veggies would end up having a crisp texture. finally, tossing the deep fried veggies in a manchurian sauce is optional and you can serve it plain tomato ketchup or sweet chili sauce as veg tempura.

Biotin – Vitamin B7

avocado, soft boiled eggs with yolks, and pinenuts on toast You may recognize vitamin B7 by its popular name of biotin. It is a water-soluble B vitamin found naturally in some foods and also in supplements. Biotin plays a vital role in assisting enzymes to break down fats, carbohydrates, and proteins in food. It also helps to regulate signals sent by cells and the activity of genes.

Recommended Amounts

An RDA (Recommended Dietary Allowance) does not exist for biotin because there is not enough evidence to suggest a daily amount needed by most healthy people. Instead, there is an AI (Adequate Intake) level, which is assumed to ensure nutritional adequacy.

AI: The AI for biotin for men and women 19 years and older and for pregnant women is 30 micrograms daily. Lactating women need 35 micrograms daily.

UL: A Tolerable Upper Intake Level (UL) is the maximum daily dose unlikely to cause adverse side effects in the general population. There is no UL for biotin due to a lack of reports showing negative effects from very high intakes.

Vitamin B7 and Health

Biotin supplements are often glamorized as a treatment for hair loss and to promote healthy hair, skin, and nails. Although a deficiency of biotin can certainly lead to hair loss and skin or nail problems, evidence showing a benefit of supplementation is inconclusive. A handful of case reports and small trials have shown a benefit, but the study designs had weaknesses:

The diagnoses of the type of hair conditions varied or were not cited at all. Researchers have also noted that certain hair loss conditions like alopecia can resolve spontaneously without treatment, so it is not clear that biotin supplements specifically caused the regrowth.

The studies did not measure the participants’ baseline blood levels of biotin to see if they were normal or deficient. Some research suggests that biotin supplements may be of most benefit in people who have a deficiency of the nutrient; however, again, there is a lack of studies that have measured biotin levels before and during supplementation to confirm this conclusion.

To date, there is a lack of published studies to suggest that biotin supplements are beneficial for the growth of normal, healthy hair and nails.
Despite the inconclusive evidence, biotin supplements remain popular. Between 1999 and 2016, the proportion of supplement users increased by nearly thirtyfold. In November 2017, the U.S. Food and Drug Administration (FDA) issued a warning based on reports of biotin supplements interfering with laboratory blood tests, causing incorrect results. High doses have produced either falsely elevated or decreased blood levels, depending on the test. This has affected lab results of certain hormones, such as thyroid-stimulating hormone and vitamin D, as well as a biomarker for heart attacks called troponin. Case reports of this occurrence showed people taking biotin amounts much higher than the AI level (30 micrograms daily or 0.03 mg) but in doses commonly found in supplements (10-300 mg). Biotin is often added to multivitamins and hair/nail/skin supplements. The FDA recommends that people inform their doctors at each visit of all supplements and doses they are taking.