Different Coffee Makers Have Different Prices

So you have decided that you do not like the taste of instant coffee anymore and want to invest in an automatic coffee maker. Buying one however isn’t as easy a task as it sounds for the difference does not lie only in the Coffee Maker. One of the main causes for confusion is what type of coffee maker to buy as there are so many models to choose from. Let’s take a brief run through the various electrical models which are available to help you choose the one best suited for your needs:

How to Buy A Branded Pressure Cooker

Every Indian household most definitely owns a pressure cooker for daily use. Most of the recipes that Indian cooking includes can be made in a pressure cooker with great ease in order to save cooking time, which also results in saving fuel, and at the same time, cooking in a pressure cooker is healthy because the essential nutrients in the foods are preserved. But given the vast variety of models and specifications which are made available in pressure cookers, buying the best one for one’s personal use can get quite confusing. Here’s a guide on the basic points to keep in mind when buying a branded pressure cooker:

Gas Hobs Make For Disntinguished Cook Tops

A kitchen without a cook top is literally unfathomable. Even the most modern kitchen needs a cook top in order to accomplish a major part of the cooking. From the traditional open fire cooking, we have moved a long way to bring in the cook tops which nowadays come in a wide variety of styles. And each of these models which are being made available by reputed brands of appliance manufacturers can be distinguished on the basis of technology used, the style of the appliance as well as the installation type. But the one type which has become immensely popular in recent times is the hob, or the built-in cook top.

Install Best Geyser In Your Home By Choosing One From The Leading Brands

The cold winters have tolled their warning bell and we are all waiting in anticipation to see what the new season has in store for us. Like with every seasonal change, for the bitter winter too we make our fair share of preparations. Woollen clothes, heavy quilts and blankets and of course the  sundry electrical appliances which help keep our personal spaces, and us, warm. The electric water heater or geyser as it is also called, is an appliance that has become a must have in every home. But buying one is no easy task for one needs to buy only the best from the best brand to get the most out of their purchase.

Bring The Best Geyser In Your Home By Choosing A New One

Winters mean switching on the appliances for bringing maximum warmth to our homes. There is hardly any home nowadays which does not make use of water geysers for a sufficient supply of hot water. However, most people are at a loss when it comes to buying a new water heater for their homes. There are too many considerations to be taken into account and here is a brief guide on the points to be kept in mind while buying a geyser:

Advantages Of Buying The Best Coffee Maker For Your Home

Waking up to the aromas of freshly brewed coffee is a dream come true for coffee lovers, literally. There are plenty of us who cannot do without a cup of coffee to start our day and there is nothing like fresh ground and brewed coffee to perk us up. Some of us go to great lengths, travelling off course from our daily routines to grab a cup of the perfect coffee from a cafe or a restaurant. But imagine savouring the finest coffee, made to your preference, in your home whenever you want? Yes, that’s one of the many advantages you get when you Branded Coffee Maker for your home. And here’s a list of some of the other benefits:

Moong dal halwa

Moong dal halwa

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INGREDIENTS

1 cup moong dal / yellow dal
2 cups of milk (you can use half water and half milk)
¾ cup sugar
3 to 4 tbsp. Ghee (do not reduce, it doesn't taste good)
⅛ tsp. cardamom powder or rose water
Few strands of saffron
3 to 4 tbsp. water to grind the dal
2 to 3 tbsp. Milk to soak saffron

PREPARATION

• Wash and soak dal in lot of water for at least 3 hours.
• Add drained dal along with 2 to 3 tbsps. water to a blender jar and blend till smooth. Keep it aside.

INSTRUCTIONS

• To a heavy bottom nonstick pan, add ghee and melt.
• Add the ground dal and cook on a medium flame stirring constantly
• Warm up the milk. Add saffron to 2 tbsps. milk and set aside
• Cook dal till it becomes crumbly and aromatic while stirring constantly. Takes about 10 mins.
• Add warm milk to the dal. Mix well and break up lumps. Cook stirring.
• When the milk evaporates, add sugar and mix well.
• Add saffron and cardamom powder or rose water.Mix and cook till the halwa begins to leave the sides of the pan.
• Add little ghee. Stir and mash up the lumps well to get a smooth moong dal halwa.

Source - http://indianhealthyrecipes.com/moong-dal- halwa-recipe- rajasthani-moong- dal-halwa-recipe/#ixzz4ROG0yFpt
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Gobi Matar Masala

Gobi Matar Masala

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INGREDIENTS

Cauliflower - 400 gms. (1 medium sized)
Green peas - 1 cup.
Tomato - 2-3
Green chilli - 1-2
Ginger - 1/2 inch long piece.
Peanut - 1 table spoon.
Oil - 1-2 table spoon.
Heeng - 1 pinch (optional)
Cumin seeds - 1/4 tea spoon.
Turmeric powder - 1/4 tea spoon.
Coriander powder - 1 1/2 tea spoon.
Salt - 3/4 tea spoon (or according to the taste)
Sugar - 1/2 tea spoon.
Red chilli powder - less than 1/4 tea spoon.
Garam Masala - less than 1/4 tea spoon.
Coriander leaves - 1 table spoon (chopped)

INSTRUCTIONS

• Cut the cauliflower into big pieces. Put salt in a luke warm water along with cauliflower pieces and leave it for 10 minutes. Now strain the water and wash the pieces with fresh plain water twice.
• Wash the tomatoes and cut into big pieces. Separate the stems from the green chilli. Peel the ginger and wash it. Now put all the ingredients into the mixer along with peanuts and prepare the masala.
• Heat oil in a pan and put heeng, cumin seeds into t. Let them splutter and then add turmeric powder, coriander powder, tomato paste to it. Stir the masala to mix well. Roast the masala until the oil starts to float at the top of the masala.
• Roast the masala and put cauliflower pieces and peas into it. Roast it for another 2 minutes and put 1/2 cup water, salt and red chilli powder into it. Cover the pan and cook the recipe for 6-7 minutes on low flame. Open the lid and check whether the peas and cauliflower have become tender or not. If the cauliflower is not yet tender, then stir it again with the spoon and pour 1-2 table spoon water into it. Cover the recipe and cook it again for 2-3 minutes. Make sure that the cauliflower and peas do not turn too soft. Open the lid and put garam masala and coriander leaves into it. Mix them well.

Source: http://nishamadhulika.com/en/373-gobi- matar-masala- recipe.html
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Breaded chicken sticks

Breaded chicken sticks

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INGREDIENTS

1 1⁄4 cups breadcrumbs (Italian or plain)
1 teaspoon garlic powder
1 tablespoon lemon zest, finely grated (increase if desired)
3⁄4 teaspoon kosher salt
fresh ground black pepper (fresh makes a difference)
1 cup all-purpose flour, for dredging (approximate)
2 large eggs, beaten
4 (4 -6 ounce) boneless skinless chicken breasts, cut into strips (or fingers or tenders)
1⁄2 cup oil, for shallow frying

INSTRUCTIONS

• Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir into the flour the lemon zest. Pat the chicken dry and season both sides with garlic powder, salt and pepper.
• Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl.
• Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.
• Add the oil to a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.

Soure: http://www.food.com/recipe/breaded-chicken- fingers-strips- tenders-449608
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Kiwi smoothie

Kiwi smoothie

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INGREDIENTS

1 big or 2 small kiwis
1/2 of apple
2 tablespoons of vanilla yogurt
1-2 teaspoons of honey or agave syrup
1 dried cranberry
1 raisin
toothpick (optional)

INSTRUCTIONS

• Mix the kiwi (1 small or 1/2 of big) with apple and yogurt. Add honey or agave syrup; adjust the quantity to your taste. You may want to add some more depending on how sweet your apple or your yogurt is.

http://www.kiddiefoodies.com/snack/kiwi-apple- smoothie
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Scotch eggs

Scotch eggs

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INGREDIENTS

4 large free-range eggs
275g/10oz smashed boiled potatoes
1 tsp fresh thyme leaves
1 tbsp chopped fresh parsley
1 spring onion, very finely chopped
salt and freshly ground black pepper
125g/4oz plain flour, seasoned with salt and freshly ground black pepper
1 free-range egg, beaten
125g/4oz breadcrumbs
vegetable oil, for deep frying

INSTRUCTIONS

• Place the eggs, still in their shells, in a pan of cold salted water.
• Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
• Drain and cool the eggs under cold running water, then peel.
• Mix the potatoes with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper
• Divide the potato mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point.
• Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
• Place each onto a potato mixture oval, then wrap the potato mix around each egg. Make sure the coating is smooth and completely covers each egg.
• Dip each potato-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
• Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the potato is completely cooked.
• Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
• Serve cool.

Adapted from - http://www.bbc.co.uk/food/recipes/scotcheggs_85851
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Paneer tikka kebab

Paneer tikka kebab

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INGREDIENTS

1 Block of paneer (14 oz)
1 Large onion
1 Green capsicum (Bell pepper)
1 Red capsicum (Bell pepper)
1 Large ripe tomato

INGREDIENTS FOR MARINADE:

2 Tablespoons Besan (gram flour)
½ Tablespoon minced garlic
½ Tablespoon of grated ginger
2 Teaspoon lemon juice
1 Cup plain yogurt (Thick hung yogurt or Greek style preferred)
2 Teaspoons tandoori masala (any brand)
1 Teaspoon red chili powder or to your taste
½ Teaspoon garam masala or to your taste
1 Teaspoon salt or to your taste
½ Teaspoon turmeric powder
½ Teaspoon ajwaiin (carom seeds) - optional
3 Teaspoons of chaat masala
2 Teaspoons crushed Kasuri methi (Dry Fenugreek leaves)
2 Tablespoons melted butter or ghee
Few drops of red food color (optional)

OTHER NEEDS:

Vegetable oil or melted butter for basting
5 to 6 wooden or metal skewers
Oven baking tray lined with aluminum foil
Chaat masala
Lemon or lemon juice for garnishing
Cooking measurement conversion
Measurement converter

INSTRUCTIONS

• Cut the paneer into 1” wide and ½” thick cubes or the preferred size.
• Remove the seeds from the capsicums and chop them into 1” pieces. Peel and cut the onion into 1” chunks and separate the layers. Remove the pulp and seeds from the tomato and chop into cubes. Chop the vegetables into same size as paneer cubes so that they get uniformly browned.
• In a bowl, add yogurt, grated ginger, minced garlic, tandoori masala , salt, red chili powder, turmeric powder, garam masala, ajwaiin, chaat masala kasuri methi , red food color, lemon juice, melted butter or ghee and besan and mix them together and make a smooth mixture.
• Divide this marinate into two bowls. One for paneer cubes and one for vegetables. Marinate paneer and vegetable separate to avoid paneer from crumbling when mixing with the marinate mixture.
• Mix the vegetables and paneer well so that they have a good coating of marinade. Cover the bowl and place them in refrigerator to marinate for 2 to 3 hours. More the better.
• Before grilling take the paneer out of the refrigerator and leave it on kitchen counter at room temperature because paneer becomes hard in refrigerator and it breaks when you are threading them on the skewers.

Directions for baking the paneer tikkas in oven:

• If using wooden skewers then soak the skewer sticks in water for 30 minutes to protect it from burning or turning black.
• Capsicum and onion takes longer to cook then paneer, so we sauté them before grilling. Heat 1 tablespoon of oil in a frying pan and add marinated bell peppers and onion and tomatoes and sauté them on medium high heat for 5 minutes or until they become little tender but crisp turn the stove off.
• Take one skewer at a time and start threading sautéed vegetables and marinated paneer on the skewers. Place the skewers on the oven tray and repeat. Be gentle to thread the paneer because they break.
• Preheat the oven on 400 degree then turn it on to broil. With a brush baste the tikkas with oil to prevent it from turning hard. Place the baking tray in the oven and bake it.
• Let the paneer tikkas cook for 7 to 8 minutes then turn them around and let them cook for another 7 to 8 minutes or until they turn brown. You will know your paneer tikka’s are done when the sides of paneer have turned slightly brown.Timing of cooking paneer tikkas varies because oven temperatures vary from oven to oven.
• Sprinkle some chaat masala and lemon juice and serve paneer tikkas with green chutney (Dhania chutney) or mint chutney. Serve the tikkas immediately otherwise as paneer tikkas cool down they become hard.

http://www.northindiancooking.com/paneer-tikka- barbecued-paneer- kebabs.html
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Peanut butter and jam stuffed pancakes

Peanut butter and jam stuffed pancakes

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INGREDIENTS

3.4 ounces white whole-wheat flour (about 3/4 cup)
3 tablespoons cornmeal
3 tablespoons old-fashioned rolled oats, finely ground
1/4 cup peanut butter powder
2 tablespoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups low-fat buttermilk
1 large egg
6 tablespoons strawberry fruit spread
2 tablespoons butter, melted
3 tablespoons powdered sugar

INSTRUCTIONS

• Preheat oven to 350°.
• Heat a nonstick griddle or a large nonstick skillet over medium-high heat.
• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a medium bowl, stirring with a whisk. Add buttermilk and egg; stir mixture until combined.
• Spoon 3 tablespoons pancake batter onto hot griddle. Repeat procedure with 3 more tablespoons batter. Once pancakes begin to bubble, spoon 1 tablespoon strawberry spread onto 1 pancake. Top with other pancake, cooked side up, gently pressing edges to seal. Transfer to a baking sheet. Repeat procedure with remaining batter and fruit spread for a total of 6 pancake sandwiches.
• Place baking sheet in oven. Bake at 350° for 12 minutes or until pancakes are thoroughly cooked. Serve with butter and powdered sugar. To freeze: Cool stuffed pancakes to room temperature on a wire rack. Wrap each in plastic wrap; place in a large plastic freezer bag for up to 6 months. To heat: Remove ­pancakes from wrapping; wrap individually with a paper towel. Microwave at HIGH 2 minutes or until thoroughly heated.

Source - http://www.myrecipes.com/m/recipe/pbj-stuffed- multigrain-pancakes
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