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The New Way To Design Your Home

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Benifits of fruit and vegetables

Fruit and vegetables can be an enjoyable part of your child’s diet. Fruit and vegetables contain essential nutrients that are important for a child’s health, growth and development. Parents may worry their child is not eating enough fruit and vegetables. If you eat and enjoy fruit and vegetables every day, your child will usually follow your example. Colourful and crunchy fruit and vegetables are an important and enjoyable part of your child’s diet. Both vegetables and fruit contain essential nutrients that are important for their health, growth and development. Some of the vitamins and minerals found in fruits and vegetables as follows: Vitamin C, Vitamin A, Potassium, Folate, Fiber.


 

 

 

 

 

 

 

 

 

Apple: An apple a day keeps the doctor away”…but why? Do you really know what makes an apple so special? Why is it that we never hear an orange or a banana a day keeps the doctor away? It contains all the properties that all other fruits have individually. Its benefits have been proven overtime.  It has many properties like, Vitamin C, Prevent Heart Diseases, -Apple contains Vitamin C, Low in calories, Apples contain phenols, Prevent tooth decay, Protects your brain from brain disease, Healthier Lungs, They taste great, Prevent Cancers.

Most vegetables are naturally low in fat and calories. None have cholesterol. (Sauces or seasonings may add fat, calories, or cholesterol.)
Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.
Diets rich in potassium may help to maintain healthy blood pressure. Vegetable sources of potassium include sweet potatoes, white potatoes, white beans, tomato products (paste, sauce, and juice), beet greens, soybeans, lima beans, spinach, lentils, and kidney beans.
Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-containing foods such as vegetables help provide a feeling of fullness with fewer calories.
Folate (folic acid) helps the body form red blood cells. Women of childbearing age who may become pregnant should consume adequate folate from foods, and in addition 400 mcg of synthetic folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development.
Vitamin A keeps eyes and skin healthy and helps to protect against infections.
Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy. Vitamin C aids in iron absorption.

Lemon:

It is used to prepare a variety of food recipes such as lemon cakes, lemon chicken and beverages like lemonade and lemon-flavored drinks. Lemon is a rich source of vitamin C.Lemon is generally consumed in the form of lemon juice or lemon water. Lemon water makes a healthy drink, especially when taken in the morning. Daily consumption of lemon water provides a number of health benefits like: Good for stomach, Blood purifier, Excellent for Skin Care, Good for Weight Loss, Controls High Blood Pressure, Assist in curing Respiratory Disorders and many more.

 

 

 

 

 

 

 

 

 

Finally, eating fruits and vegetables of various colors brings many health benefits. In addition, adding color on the menu, it’s nice for the eyes and it breaks monotony!

www.homecurry.com – Online platform for Home Cooked meals, Individual and Group Lunches, Tiffin Services, Corporate Meals, Small Office Meals, Party Orders in Gurgaon.

Rajsthani Special

 

 

 

 

 

Preparation Method of Aloo Bhaji Recipe

1)In the pressure cooker add cut pototoes, onion, cut tomato, ginger, and greenchillie.
2)Add little water salt and turmeric and pressure cook for 5 minutes.
3)Open cooker lid and with a spoon mash the potato a little so that some are mashed and some left cut in oil.
4)Add mustard,jeeera, curry leaves, red whole chillie, and again one sliced onion.
5)Fry and pour over the potato mixture.
6)Add corriander leaves.

Enjoy!!!

www.homecurry.com

Restaurant In Gurgaon

 

 

 

 

Have a company meeting or offsite event that someone just put you in charge of ordering the food for? www.homecurry.com is here for you! You can quickly and easily place your orders online. Homecurry has originated from a simple idea to let working people pick their lunch daily with choice of menus & cooks, something that allows them to taste variety of homecooked food.

HomeCurry Is an Online platform for Home Cooked meals, Individual and Group Lunches, Tiffin Services, Corporate Meals, Small Office Meals, Party Orders in Gurgaon. So no need to search anymore for Tiffin Services.

 HomeCurry

Murg Lababdar

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Method:

* Fist of all heat oil in a pan. Saute cumin and chopped onion in the pan until brown.
* Now add chopped tomatoes and cook it till fat separates.
* Now add the cumin powder, red chilli powder, garam masala, and kasoori methi.
* Stir in the chicken. Cook over a low flame for 5-10 minutes.
* Remove it from flame and pour the butter and cream over the top.
* Garnish with shredded ginger, chopped coriander and sliced tomato.
* Serve it hot with naan or paratha. http://www.homecurry.com

Dal Palak Recipe HomeCurry

Method:
1. Cut palak finely and cook with enough water.
2. Cook dal with little turmeric powder in pressure cooker.
3. Cut onions and tomatoes finely.
4. Heat oil in a pan.
5. Season with cumin seeds.
6. When it splutters add the onions and fry till golden brown.
7. Add ginger chilli paste and fry for a minute.
8. Add the finely chopped tomatoes.
9. When it is cooked add mashed palak and cooked dal.
10. Pour enough water, salt and turmeric powder.
11. Boil for few minutes.
12. Remove from fire.
13. Squeeze lime and add coriander leaves.
14. Serve hot.

Order Food Online Gurgaon

Online Tiffin Services Gurgaon.

Homecurry has originated from a simple idea to let working people pick their lunch daily with choice of menus & cooks, something that allows them to taste variety of homecooked food. So no need to search anymore for Tiffin Services. Online platform for Home Cooked meals, Individual and Group Lunches, Tiffin Services, Corporate Meals, Small Office Meals, Party Orders in Gurgaon.Same time, it’s also an attempt to provide so many homemakers a way to earn & showcase their cooking talent; who are amazing chef at home, but never tried their luck professionally because of logistics & so many other things.

The Fantastic Edible Egg

Eggs can be used for so many recipes, they are good to eat, and they have little air holes in the shells. Eggs roll, wobble around and they come from a chicken!
According to the American Egg Board one large egg has 70 calories and provides 13 nutrients. Eggs are an affordable source of high-quality protein including all nine essential amino acids, as well as healthy unsaturated fats and lutein and zeaxanthin, two antioxidants that contribute to eye health.
Several people have asked me about eggs. How long can you keep them? How to know if they are bad and how to store eggs.
Below is a list of facts and tips about eggs. I hope you find something that interests you.
1. Eggs last longer if stored with the wide end up. They have an air pocket and this will give more distance between the yolk and the air pocket that may harbor bacteria.
2. Eggs will absorb refrigerator odors. Store them in their original containers or a closed container of some sort.
3. Don’t taste batter containing raw eggs.
4. Freeze egg whites in ice-cube trays for use in recipes.
To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.
5. Allow 2 eggs per person when scrambling eggs if adding cheese or other ingredients. If not adding anything to scrambled eggs allow 3 eggs per person.
6. For fluffy scrambled eggs, add 1 to 2 teaspoons of cream per egg.
7. It is easier to separate whites from yolks if the eggs are at room temperature.
8. Cold water works better for cleaning utensils with egg on them.
9. In recipes always use large eggs unless recipes state differently.
10. To determine if an egg is good, drop into cold water. If the egg sinks and lies on its side, it is a good egg. If it floats to the top, it is bad.
11. To peel boiled eggs easily, add salt to the water before boiling and rinse eggs in cold water before peeling.
12. Hard boiled eggs will keep in the refrigerator for a week. The shelf life of an uncooked egg in the refrigerator is about 4 weeks.
Now some facts about the producers of the incredible egg from Funshun:
On average, a hen lays 300 eggs per year.
Nine egg yolks have been found in one chicken egg.
A mother hen turns her egg approximately 50 times in a day. This is so the yolk does not stick to the shell.
To produce a dozen eggs, a hen has to eat about four pounds of feed.
The largest chicken egg ever laid weighed a pound and had a double yolk and shell.
A chicken with red ear lobes will produce brown eggs, and a chicken with white ear lobes will produce white eggs.
A chicken is 75% water.
In the U.S., approximately 46% of the chicken that is eaten by people comes from restaurants or other food outlets.
Hens will produce larger eggs as they grow older.

Rasam Raaga

My husband a true blue Punjabi, loves Sambhar and Rice as much, or more than Paranthas, my best friend Vaishali prefers tempered Curd Rice over her staple Gujarati fare. My favorite food in the whole world is the ubiquitous and oft unsung Rasam. The Rasam is almost always only a part of a South Indian thali or as a go between before your main order of Paneer Masala Dosa arrives on the table. This little gem like quite a few of its counterparts across cuisines across the globe does not get the pride of place on menus and because of its coy nature is overshadowed by the bully called Sambhar.

I enjoy Rasam, everywhere, all kinds of it; from the tangy, very sour Rasam of the Saravana Bhavans of the world, to the slightly sweet Mysore Rasam at Café Mysore, Mumbai and the pseudo-exorbitantly-priced-with-no-character Rasam at 5 star hotels.

As a child, I have vivid memories of my grandmother (who incidentally makes the best Rasam in the whole universe) stirring potfuls of Rasam, when we were sick, travelling, and on joyous and festive occasions. At my mother’s place, Rasam was always an antidote for any ailment. Ginger Rasam for a bad throat, an Ajwain Rasam for stomach ache & upsets, Lemon Rasam to clear the palate after a bout of flu and even a hot & fiery pepper Rasam for a heartbreak were prescribed.

Infact, muligatwany soup, the national soup of Sri Lanka is derived from our very own Rasam or mulagathanni, mulaga-pepper and thanni-water. This versatile dish spiked with vodka makes the most mean cocktail that can leave one begging for more. I sometimes serve Pineapple Rasam, as an appetizer in shot glasses or Lemony Rasam with Vadas dunked in them (very unusual) for my lunch parties, but a hit every time. One of the first solids to feed a child in a South Indian household, is mashed rice with some divine Rasam.

Its poetic justice to me hence, that my son Andy’s Annaprashan, is just 03 months away, and my grandmother will make the most delightful Rasam. Andy’s induction to the world of Rasam is about to begin. SLUURPP !!!!SLUURRPP!! REJOICE

RECIPE FOR GINGER & PEPPER RASAM
1 Tbsp whole peppercorns and ½ inch Ginger with peel (grind them coarsely)
¼ cup Dal water (Any Dal preferably Arhar)
If cooking Dal, just take a couple of Teaspoons of cooked dal and mix them with food, or dilute any leftover yellow dal
½ Tsp Turmeric Pwd
1 Tsp Sambhar Pwd
Salt to Taste

For the Tempering
1 big spoonful of Ghee
1 whole Red Chilli
Handful of Coriander leaves, broken with your hands, including the stems

1. In a large vessel, mix 3 cups of water, turmeric powder, ginger-pepper powder, Sambhar Powder and Salt boil for about 10-12 minutes
2. Add, diluted Dal water and let it cook for 5-7 minutes, till it bubbles over
3. In a small saucepan, heat ghee, and when hot, break and add red chilli, coriander leaves and add it to the Bubbling Rasam.
4.Check for seasoning and Serve Hot
5. Sit Back and Receive Compliments!!!!
Posted by:Rakhi Iyer

An Ode to Vada Pav

If Rasam is my most favorite food, then Vada-Pav comes a close second. Its my comfort food for the soul and the only food that I craved for all through 09 months of pregnancy. It is often called a poor man’s burger and I think calling it so is an insult to a mighty, crunchy from outside and deliciously soft and spicy from inside, hot Vada between a Pav that has just the right amount of Lasoon Chutney and Deep Fried salted green chillies. The Vegetable Bonda from South India, is an inferior and distant cousin, that cannot make claims to Vada Pav’s feisty and feiry nature.This is a food for not the faint hearted, or for someone who watches his weight and is perenially counting his calories. This deep fried, huge balls of fire as I call them is not the ideal food to be had before a romantic interlude or on your first date. This is a dish you have with someone with whom you want to spend the rest of your life with. The Vada Pav lover is a Man of Character. He is not pretentious, is large hearted and loves all things for what it is,and will never give you a hard time when you put on a little weight,very symbolic of the Vada Pav. All over Bombay and Maharashtra you would see carts selling Vada Pav from early morning to late nights and is the perfect snack in between meals (According to Me). My growing up years in my family meant Saturday evenings in front of the television watching Doordarshan and sharing a few Vada Pav’s and Mirchi Bhajiya’s to tide over the ennui .College meant feasting on Vada Pav in Shivaji Park and outside Kirti College. Moving to Chennai/Kolkata and now New Delhi meant being bereft of this snack, and you can see me begging and pleading with friends, relatives and strangers to get me Vada Pav from Bombay.So popular is the snack ,that a vendor of this outside my parents started out with rather humble beginnings, now boasts of owning 02 plush apartments in our Hiranandani Complex, Powai and has sent his kids abroad for further studies. A no mean feat at that. My dearest chachi and mother are so inspired by this, they are ready to retire early and set up a stall selling hot Vada Pav’s soon. Ah, my days of being a multi- millionaire are just round the corner

RECIPE FOR THE PERFECT VADA PAV

Ingredients
Few Potatoes, Boiled and Mashed
Green Chillies and Garlic ground to a coarse paste
Mustard Seeds
Curry Leaves
Turmeric Powder
Besan/Gram Flour mixed with heeng, turmeric, salt and water to make a thick paste of g coating consistency
Oil for Tempering and Frying
Accompaniments
Bedekar dry Lasson Chutney
Few Green Chillies, Slit and Stuffed with Salt and Fried
Soft Pavs preferably from Bombay

Recipe

Heat a spoonful of oil for temepering. When hot, add chopped curry leaves, mustard seeds, turmeric powder. Add the green chilli-garlic paste and salt to taste, followed by mashed potatoes and cook for a minute. Cool and divide into equal portions and make round tikki shaped roundels. Meanwhile in another pan, heat oil for frying, and when sufficiently hot, dip the potato tikkis in besan batter and fry till light golden brown and not the colour of pakoras. Stuff them between slices of pav with fried green chillies and lasson chutney and EAT HOT!!!

Posted by:Rakhi Iyer