7 Best Foods for a Healthy Immune System

Your immune system needs to be pampered too. It also needs to be taken care of. Taking care of your immune system will result in its proper functioning. You can help and take care of your immune system by eating the right kind of food.

The right type of food would include fruits, vegetables, whole grains, organic poultry and low fat foods. A dose of these foods daily will give a good boost to your immune system.

Let’s have a look at the 7 foods that help our immune system in getting better.

1. GINGER:

The phytonutrients that are present in ginger are very beneficial for people suffering from rheumatoid arthritis. It is recommended by the Arthritis Foundation to grate one or two tablespoons of fresh ginger, or to dust dried ginger on salads, soups and veggies. You can also have ginger tea which is very healthy and is good for the immune system.

However, be careful in consuming too much ginger. It is safe to take ginger in small doses for those who take blood thinning medicines as ginger too acts as a blood thinner; this has been stated by the National Center for Complementary and Integrative Health. For such people, it is better to consult their doctor first before adding ginger to their daily diet.

2. BEANS:

All types of beans play their part in boosting the immune system. Beans are rich in protein and protein plays an essential part in building the cells. The cells built by protein also include the cells of the immune system. More consumption of beans means more consumption of protein, which results in building more cells of the immune system.

Beans also have many other nutrients such as the B vitamins, magnesium, fiber, potassium and folate. All of these nutrients contribute in making the body strong and healthy. Beans of any kind can be added in salads and soups. It is recommended to eat at least one cup of beans weekly.

3. YOGURT: 

Yogurt naturally has probiotics. Probiotics are the good gut bacteria that are good for our body and they improve the immune system too. It is better to get a dose of probiotics daily to get the maximum benefit. Yogurt is healthy, light and refreshing.

There are many ways to add yogurt into your daily diet. You can add it in your smoothies, salads, desserts or even eat it as it is. It also comes in many flavors so you can always grab your favorite flavor in case you don’t like plain yogurt. This way you can give probiotics to your body which will boost your immune system. Probiotics also reduce the symptoms of rheumatoid arthritis.

4. GREEN LEAFY VEGETABLES:

Green leafy vegetables have lots of benefits. This group includes spinach, kale and Swiss chard. These should be consumed very frequently to keep the immune system healthy. These vegetables are rich in vitamins C, K and folate. All these tend to be good immune boosters. The darker color of the leaf indicates the high level of antioxidants present in it. Antioxidants help neutralize the free radicals in our body.

Green leafy veggies can be added in salads and sandwiches, they are yummy and healthy. But do consult your doctor before making these green veggies a part of your routine diet in case you are on blood thinners, as vitamin K has the tendency to act as a blood thinner too.

5. EXTRA VIRGIN OLIVE OIL:

Olive oil is very healthy and the best kind of olive oil is the extra virgin one. This type of olive oil has the highest amount of antioxidants.

Extra virgin olive oil also acts as an inflammatory and gives a boost to the immune system of our body. You can add it in your sandwich dressing and salads.

6. FISH:

Fish is a very good option if you want to boost your immune system. Fish such as salmon, mackerel and herring have the magical omega-3 fatty acids in them which are so good for the body. These fatty acids act as anti-inflammatory and boost the immunity of the body too. You can take omega-3 supplements as well.

Fish can be added into sandwiches and salads. You can eat it fried and even grilled too.

7.GREEN TEA:

Green tea gives a good boost to the immune system. It has the antioxidant polyphenol in it which has multiple health benefits. Green tea helps in slowing down the process of developing osteoarthritis, which people usually get due to their increasing age. If you want to keep the levels of polyphenols high in your body, you have to drink 8 cups of green tea a day for this purpose.

You can improve your immune system and stay away from many diseases. All you have to do is to eat the right kind of food.

If you eat healthy, your immune system will be strong. It is better to eat foods that are high in antioxidants as they boost up the immunity of the body towards many ailments. Eat better and eat clean to stay protected from various diseases. Take care of your immune system and it will in return take care of you.

Source :healthy vogue

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Mitha Tukra

Ingredients:

1. Bread 4 slices

2. Milk 2 cup

3. Butter three fourth cup

4. Chopped almond 1 tbsp

5. Sugar 1 cup

6. Custard powder 1 tsp

7. Water half cup

Cooking Method:

1. Boli the milk to make it thick and dissolve the custard powder into cold milk then add this mixture with hot milk

2. Mix the chopped almond with the milk and remove from the heat

3. Heat the water and sugar together to make water syrup

4. Heat the butter in a frying pan and fry the both sides of the bread till brown

5. Dip the bread into sugar syrup and remove it to the serving tray

6. Pour the milk on top of the bread and keep it for one hour

7. Sprinkle the almond on top of it and serve

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Afternoon eat very easy egg puff

Puff Pastry Sheet 1 Packets (any super shop available)

The 6 EGG

The Red Onion 1 Medium (grated)

Tomatoes. 1/4 cup grated

Turmeric Powder 1/4 tea spoon

Pepper Powder 1 Tea Spoon

Cumin Powder 1 Tea Spoon

Hot Masala Powder 1 Tea Spoon

Coriander Powder 1 Tea Spoon

Coriander leaves. 1 tsp of grated

Salt

Oil

Process:

Boiled eggs, nor a helper. Sometimes keep share with.

Hot Oil in pan and fried onions. All spices with presents like the amount of salt water and a little love with the filthy.. Lastly, coriander leaves hair with a pot from the name of the slot.

First puff pastry śiṭagulōkē fridge out of normal temperature keep on.

Now Puff Pastry Sheet Square Śēpē. Cut some big the selection that love the eggs do you want to be in love.

Now just to learn the pastry kaṣānō spices in a spoon from the spices. Now half the eggs on a piece. Now keep the whole egg day marred the puff pastry to learn with the four corners.

Oven 400 f is a temperature keep pre-hit.

The other eggs pastry shit lives can monitor oven baking shit. All of them.

Now 15 minutes bake pāphagulōkē. Egg.

Going to be bake 15 more minutes out of the oven and serve with sauce. Yummy egg puff.

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Bihari Style Baingan Ka Chokha Recipe - Smoked & Spiced Eggplant

The Baingan Ka Chokha Recipe is a delicious Smoked & Spiced Eggplant dish that is a very popular recipe from Bihari cuisine.It is often made during winters in bihar, Uttar Pradesh and Jharkhand region and served along with Litti, which is a spiced crisp spread made from wheat flour and sattu atta. The combination of the dish is called Litti Choka.

If you like Eggplant/ Baingan recipes you must try some of our favorites like - Baingan Masala Recipe, Hyderabadi Bagara Baingan, Palak Baingan Ki Sabzi, Baingan Bharta and Bharva Baingan Recipe

Directions for Bihari Style Baingan Ka Chokha Recipe - Smoked & Spiced Eggplant

• To begin making the Bihari Style Baingan Ka Chokha Recipe, we will first get all the ingredients prepped up as mentioned in the ingredient list.

• The next step is to roast the eggplant (baingan) over a gas flame. You can also roast it in the oven.

• To roast the baingai using the oven, preheat the oven to 180 C. Place the brinjal on a baking sheet and place in the preheated oven for about 30 minutes or until the brinjal has started to soften and the outer skin is charred. When you prick inside with a knife, you can feel that the brinjal has become tender, if not continue to roast until done.

• To roast the baingai over the gas flame, place the brinjal on the stove top flame, with continuous monitoring, using tongs to turn the brinjal around while it is roasting. After about 10 minutes you will notice that the brinjal’s skin begins to char and the inside begins to get tender. To test, when you insert a knife you will feel it is soft and not hard. If hard continue to roast until done.

• Once brinjal is roasted allow the brinjal to cool down. Peel the charred skin of the cooled brinjal and discard the skin. Coarsely mash the pulp using a fork or mince finely using a knife.

• Heat mustard oil in a heavy bottomed pan. Add asafoetida and stir for a few seconds. Add the onions, ginger, garlic and green chillies and cook for 2-3 minutes until the onions soften. Add the tomatoes, and cook them until they turn soft. Finally add the mashed roasted baingan, salt and cook for another 4 minutes until all the flavors are incorporated. Check the taste and adjust accordingly.

• Once done, transfer to a serving bowl and serve

• Serve the Bihari Style Baingan Ka Chokha along with Litti or Phulka & Kadhi for lunch or dinner.

Ingredients

1 large baingan (brinjal/ eggplant)

1 large tomato, finely chopped

1 green chili, finely chopped

1 onion, finely chopped

an inch piece of ginger, grated

1/4 teaspoon asafoetida

2 tablespoons mustard oil

salt to taste

Source :http://www.archanaskitchen.com

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A summer zucchini pie

The summer is the perfect season for ripe tasty vegetables like zucchinis. Besides being fried or stuffed (as are traditionally cooked in Greece), you can use them in a tasty pie! It's an easy, light and nutritious recipe. You can have it both hot or cold as a first dish, snack or breakfast!

Ingredients: 

- 1 package phyllo (also know as fyllo or fillo) Greek dough

- 1kg zucchini, grated

- 2-3 finely chopped spring onions (100gr/3.5oz), in slices

- 1/2 bunch (70-80gr/2.5-2.8oz) of dill chopped

- 5-6 mint leaves (about 10gr/0.35oz), finally chopped

- 125ml (1/2 cup) olive oil

- 500gr/17.5oz or 1.1lb feta cheese, crumbled

- 300gr/10.6oz of Greek yogurt

- 2 eggs

- olive oil to brush the pan and the phyllo sheets

- salt and pepper

Place the zucchinis in a frying pan and saute for 12-14 minutes on medium to high heat, until most of the their water evaporates. Pour the olive oil and add the onions. Saute for 4-5 minutes more, stirring often. Remove from heat, add a bit of salt and pepper and leave the pan aside to cool down.

Continue by mixing the eggs and the yogurt in a large bowl; add salt and pepper, the mint, the dill, the mixture of the zucchinis and the onions in the bowl. Stir well and add the feta cheese.

Brush lightly a baking pan with olive oil and lay half of the dough sheets. Make sure to brush each sheet with olive oil as well. Put the mixture from the bowl. Spread it. Place the rest of the sheets on top, also having brushed each one with olive oil. Put a bit more olive oil on the last sheet on top. Gently carve the pie with a knife into pieces, and put the pie in preheated oven for 1 hour and 10 minutes at 180 degrees Celsius (350 Fahrenheit) in the middle rack. Enjoy!

 Source:http://www.littlecookingtips.com

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A devine Spaghetti with Ground Beef

It's a favourite dish that we all have cooked and loved. The spaghetti is combined with the ground beef in one of the most popular recipes for pasta.

In this Bolognese style version, it's very important to follow the correct order in adding the ingredients. If you do, and take the time needed in each stage, the result will be devine!

Ingredients: 

- 500gr/17oz of ground beef or pork or mixed

- 500gr/17oz spaghetti

- 1 onion (medium-large, around 150gr/5oz), finely chopped

- 3 garlic cloves, finely chopped

- 1 glass of white wine

-  1/3 bunch of parsley (about a handful), finely chopped

- 400gr/14oz concentrated tomato juice or 600gr/21oz fresh grated tomatos together with 1 tablespoon of tomato paste

- 1 cinnamon stick or 1/2 teaspoon of cinnamon powder

- 125ml (1/2 cup) olive oil

- 150gr/5oz Dubliner cheese, grated or 50-60gr/1.7-2oz grated Parmesan

- 2-3 tablespoons of butter or margerine

Preparation: 

Boil the pasta in a large pot with salted water, as much as you prefer. Once ready, remove the pot from the heat, drain the pasta, add the butter to the pot and throw the pasta back in, stirring in order to get the butter on all the pasta.

In a deep frying pan put the olive oil on medium to high heat. Once hot, add the onion and cook until it gets a bit transparent. Add the ground beef/pork and with a fork cut it into small bits and mix it with the onion. Cook until all the meat gets brown. Reduce the heat to medium and add the garlic, the cinnamon, the salt and the pepper.

Continue cooking, stirring often, for about 6-8 minutes. Then pour the wine and continue to stir. When the wine evaporates, add the parsley and cook for 2-3 minutes, to get it soft. Then add the tomato juice (or the fresh tomatoes and the paste). Reduce the heat to medium-low. After about 5 minutes remove the cinnamon stick, and continue cooking until the sauce gets a bit thick.

Remove and serve with the pasta along with the grated cheese. Enjoy!

Tips: 

1. We suggest serving this sauce with spaghetti Νr 6 or even better with spaghetti con carotti (with carrot) and add some grated cheese on top.

2. If you don't prefer Dubliner cheese, you can add parmesan or a even a sweet Gruyere; each one provides a different taste. Also try some Greek graviera if you can find it.

Source :http://www.littlecookingtips.com

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Banbury Cakes

Method:

Preheat the oven to 180ºC/gas 4. Line a baking tray with greaseproof paper. 

In a large bowl, cream the butter and honey together, then stir in the spices. Add the dried fruit, candied peel and rum and stir until well combined.

Lightly flour a work surface and roll out the pastry to about 2.5mm thick. Using a 10cm pastry cutter or small saucer, cut out 10 circles. You might have to roll it out and cut it again, in which case be sure to fold it over itself rather than scrunch it up as you will damage the layers. 

Spoon the filling into the centre of each disc, leaving a little empty space around the edges. Brush either side of the filling with a little egg. Bring the sides of the pastry up into the middle and crimp slightly to make little purses. 

Turn the cakes over so the fold is on the bottom and very gently roll them into oval shapes with your rolling pin, being careful not to burst them.

Place the cakes on the tray and, with the tip of a knife, make 3 little cuts on each. Brush with the beaten egg and sprinkle with granulated sugar.

Cook for 25 to 30 minutes until golden and firm. Transfer to a wire rack to cool slightly before serving warm.

Ingredients:

50 g unsalted butter (at room temperature)

1 tablespoon runny honey

12 gratings of whole nutmeg

½ teaspoon ground allspice

½ teaspoon ground cinnamon

50 g raisins

50 g currents

50 g candied citrus peel

1 tablespoon dark rum

plain flour , for dusting

300 g puff pastry

1 large free-range egg , beaten

3 tablespoons granulated sugar

Source :http://www.jamieoliver.com

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French Onion Soup

1/2 cup (1 stick) unsalted butter

2 pounds yellow onions (about 6 medium), halved and thinly sliced lengthwise

8 to 10 sprigs fresh thyme

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more as necessary

1 tablespoon flour

1 cup dry white wine

4 cups beef stock or low-sodium beef broth

2 cups chicken stock or low-sodium chicken broth

1 1/2 cups cubed ciabatta bread

3 cups grated Gruyere cheese

DIRECTIONS:

In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes. 

Add the flour and cook for 1 to 2 minutes. Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup generously with salt, and pepper, to taste. 

Preheat the oven to broil, or turn on the broiler. Arrange the ciabatta cubes on a baking sheet and toast until crispy, about 3 to 5 minutes. 

Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted ciabatta cubes and a generous amount of grated Gruyere. 

Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.

Source :http://www.cookingchanneltv.com

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Magdalenas Recipe - Spanish Cupcakes

”Magdalenas” are like cupcakes - sweet and lemony, rich, but fluffy. The Spanish traditionally eat them at breakfast with "café con leche," and they are said to have originated in Aragón. "Magdalenas" are not often prepared in homes today, but are sold in supermarkets and bakeries everywhere. These little cakes would be a great addition to any breakfast or a Sunday champagne brunch.

See Also

How to Make Cafe con Leche - Coffee with Milk

FAQ: What are Spanish Breakfast Foods?

Meals and the Culture of Spain

INGREDIENTS

4 eggs

1 cup granulated sugar

1 4 oz. stick unsalted butter

1 2/3 cups unbleached white flour

1 Tbsp baking powder

zest from 1 lemon

1 Tbsp milk

PREPARATION:

Preheat the oven to 375F (200C) degrees. Measure 1/4 cup sugar into small bowl and set aside.

In a medium-size mixing bowl, beat the eggs with 3/4 cup sugar. Beat until the mixture is light.

In a small sauce pan, melt the butter on medium on the stove top. Or, melt it in the microwave. Make sure that the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly.

Stir in the lemon zest and milk.

Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly.

While stirring the egg mixture, add in the flour mixture. Continue to stir until all ingredients are mixed well. The batter will be very thick.

Place paper liners in to cupcake pan. Use a large serving spoon to spoon batter into pan, filling each one half full. Batter will more than double in size when baked. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.

Place pans on the middle shelf of the preheated oven for 18-20 minutes, until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further.

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Egg Biryani

Ingredients:

Basmati Rice - 3 cups

Eggs - 4 + 3 

(4 Hard Boiled eggs + 3 eggs scrambled)

Saffron - a pinch (soaked in 2 tblsp of milk)

Whole Garam Masala - (2" cinnamon stick, 4 cloves, 3 cardomom, 1 Bay Leaf, 1 star anise, 1 bay leaf)

Shahi Jeera - 1/2 tsp

Oil - 1 tblsp

Salt - as needed

Water - about 10 cups

Mint Leaves - handful

 

For Masala:

Onion - 2 medium (chopped)

Tomatoes - 2 (chopped)

Ginger garlic Paste - 1 tblsp

Cilantro (Coriander Leaves) - handful (finely chopped)

Mint Leaves - handful (chopped)

Green Chillies - 3 or 4 (chopped/slit)

Yogurt - 4 tblsp

Lemon Juice - 2 tblsp

Ghee and/or Oil - 2 tblsp

Biryani Masala - 1.5 tblsp 

(You can also substitute with 1 tsp chili powder, 4-5 peppercorns, 1 tsp coriander powder, 1 tsp cumin powder and 1/4 tsp turmeric powder)

Salt - as needed

Preparation Steps:

1. Hard boil 4 eggs, peel it and cut it into half lengthwise.

2. Sprinkle a pinch of biryani masala, little salt and little corn flour on the eggs and shallow fry. Keep it aside.

3. Scramble the remaining 3 eggs with little salt and black pepper powder and keep aside.

4. Cook the rice in plenty of water (about 10 cups) along with 1 tblsp oil, shahi jeera, whole garam masala, salt and some mint leaves. (You can add a pinch of turmeric powder too if you want a bright yellow colour).

5. When the rice is 3/4 th cooked, drain the water and spread it on a tray to cool.

6. Preheat oven to 350 degree F.

 

Method:

For making masala

1. Heat ghee and oil in a pan and add the onions and green chillies. Sauté till the onions turns brown.

2. Add the ginger garlic paste and fry for a minute. Add the chopped mint leaves and cilantro.

3. Add the tomatoes and cook till it gets mashed up.

4. Add the yoghurt, biryani masala and salt. Cook this till you get a nice masala and the oil separates from the masala.

5. Add lemon juice to the masala just before switching off.

 

Layering the Biryani:

The dum process can be done in a conventional oven or stove top. Take a tray or a big heavy bottomed vessel and do the layering as follows.

1. Grease the bottom of the vessel/tray with some ghee or oil.

2. Spread half of the cooked rice at the bottom. This will be the first layer.

3. Pour the egg masala over the rice as the 2nd layer.

4. Put the scrambled layer over the masala followed by the remaining rice.

5. Top this with the saffron flavoured milk, some ghee, some fried onions, finely chopped cilantro and mint leaves.

6. Arrange the hard boiled eggs on the top.

7. Cover with an aluminium foil and seal all sides so that the steam wont be able to escape.

8. Leave it in a 350 degree oven for half an hour. By this time the aroma of the biryani will fill the house.

(If you are doing the dum on stove top, reduce the flame to the lowest setting and cook for about 20 minutes.)

9. Gently fluff up and mix the rice before serving. This way the masala and scrambled egg will be evenly distributed in the rice.

Source : http://simpleindianrecipes.com

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Homemade for the Holidays

When it comes to home cooking, I can’t think of a better time of year. The holidays brings with it family food traditions, classic recipes and the tastes and smells of those recipes that you look forward to. Cooking during these months almost seems to be therapeutic for me.

While there are many holiday dinners that are planned around this time of year, I also love to do a lot of impromptu cooking and baking. The most successful way for me to do this is to keep my pantry well-stocked with ingredients that I know I’ll reach for time and time again — whether the recipes are sweet or savory.

The one ingredient that I’m reaching for constantly these days is Diamond Nuts. I’m particularly smitten with walnuts right now with their rich nutty flavor. Whether I’m incorporating them into baked breads or cakes, or tossing them with sautéed or roasted vegetables, the added crunch and flavor along with the nutrition are too good to pass up. We’ve been making my Pecan Crumble Cake for a last-minute family dessert and Walnut Banana Bread Pudding for special weekend breakfasts. When it comes to savory dishes, I’m addicted to making my Walnut Pesto right now. I’ll make a big batch, then freeze the extras in ice cube trays for single servings of pesto that can be used for a last-minute weeknight meal or for a simple spread on a crostini when hosting a party.

The added tasty flavor and texture that nuts bring your homemade cooking is unmatched. They’re a pantry staple that make a big difference in my recipes and without a doubt made for homemade™!

–Kelsey Nixon

Source :http://blog.cookingchanneltv.com

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INDIAN BREADS RECIPE

In India, bread is eaten more in the northern regions of the country because of its dry climate.There are a variety of breads consumed in India like roti, naan and paratha. Indian roti is flat and cooked on a tava or cast-iron griddle. It can also be cooked in a tandoor. Roti is thin and made of atta (wholewheat). The naan is soft and fluffy and is made from plain flour with a little bit of yeast. Parathas are layered bread made of wheat flour but fried in little oil. The breads are prepared according to one's own taste and imagination. That is why in India we have variety of breads like the plain naan, garlic naan, methi roti, aloo paratha, puri, bhature etc.

ALOO PARATHA RECIPE (Aloo Ka Paratha)

Stuffing: 

2 boiled Potatoes 

1 small finely chopped Onion (optional) 

Coriander leaves finely chopped 

Small piece of Ginger (very finely chopped or grated) 

1 or 2 green Chilies (finely chopped) 

Salt Red Chili powder and Garam masala as per taste

Butter

Preparation of aaloo paratha :

For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.

Mash the potatoes.

Add all the stuffing items to mashed potatoes and mix it properly.

Make two medium size chapati, add the filling to the one chapati and cover it with the second one.

Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.

When top side is done change the side and keep a check (till properly baked)

Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Butter Roti Recipe:

Butter roti is made using whole wheat flour and can be eaten with any choice of dal,vegetable or curry dish.Learn how to make butter roti.

Ingredients:

1 1/2 cups (300 gms) whole wheat flour 

1/4 cup melted butter 

1 1/2 tsp cumin seeds 

salt to taste 

3/4 cup warm water 

How to make butter roti:

Mix the flour,cumin seeds and salt in a bowl and add warm water to knead the dough.

Cover the dough with damp cloth and keep aside for half an hour.

Now add the melted butter in the dough and knead well.

Make small portions from the dough.Make a hole in each round portion and put some more melted butter and seal it.

Roll these balls a little,put some butter and again roll it to form rotis.

Heat the tawa and cook these rotis by spreading butter on each side.Cook till its done

Serve hot with choice of curry dish.

Source :http://www.indianfoodforever.com

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Falooda

Ingredients
Milk - 2 cups
Takmaria (Basil Seeds) - 1/2 tsp
Falooda Sev - handful *
Rose Syrup - 3-4 tblsp **
Sugar - to taste
Vanilla Ice Cream - 2 scoops
Cardamom Powder - a pinch
Pistachios/ Almonds - 1 tblsp (corsely ground)
Vanilla Ice Cream - 2 scoops
 
* If you do not have falooda sev, substitute with normal sev or any thin pasta.
** If you do not find rose syrup, substitute with roohafza and 2 tsp of rose water.
Method
1. Soak the takmaria in water for an hour or until the seeds swell up. 
2. Cook the falooda sev as per packet instructions. ( Bring a pot of water to a boil, add the broken sev and cook it for 3 minutes. Drain the water and keep aside.)
3. Bring the milk to a boil and switch off. Mix in the sugar and cardomon powder.
After this you have 2 options.
 
Option 1 (If you are making it ahead of time.) 
4. Add the rose syrup and cooked falooda sev to the milk.
5. After the milk cools down, add the takmaria seeds and refrigerate it.
6. Serve it chilled in a long glass topped with some vanilla ice cream and ground pistacios/ almonds.
 
Option 2 (If you plan to serve immedietely.)
4. Take a tall glass and add some ice cubes and some cooked sev at the bottom.
5. Add the rose syrup next followed by the milk.
6. Next add the takmaria seeds.Top it with a scoop of ice cream and some crushed nuts. 
7. It will be a wonderful presentation to see the different layers.
 
Tips
    - You can make this with skimmed milk to make the falooda healthy.

Source : http://simpleindianrecipes.com/falooda.aspx

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Best Chili Recipe

his blue ribbon chili is the best chili recipe you'll ever make. With surprise ingredients like beer and unsweetened cocoa, the blend of seasonings and flavors creates a mouth watering chili that will have them begging for the recipe. For the brave souls that like more fire, double the hot sauce to kick it up a notch.

This chili has been taste tested by people that have searched high and low for the best chili recipe and they agreed...it is definitely a winner!

Chili Tip: if you accidentally add too much hot sauce or spice to your chili, serve it with sour cream or extra cheese on top. Dairy contains a protein called casein that cools the burning heat of spicy foods.

Ingredients:

2 1/2 lb. lean chuck, ground

1 lb. lean pork, ground

4 garlic cloves, finely chopped

1 cup finely chopped onion

8 oz. hunt's tomato sauce

1 cup water

1 can beer (12 oz.)

3 Tablespoons chili powder 

2 Tablespoons instant beef bouillon (or 6 cubes)

2 Tablespoons cumin, ground

2 teaspoons paprika

2 teaspoons oregano leaves 

2 teaspoons sugar

1/2 teaspoon coriander, ground

1 teaspoon unsweetened cocoa 

1/2 teaspoon Louisiana hot sauce 

1 teaspoon cornmeal

1 teaspoon flour

1 teaspoon warm water

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.

2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.

3. Add the garlic and onion, cook and stir until tender.

4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.

5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.

7. Stir into chili and cook, covered, for an additional 20 minutes.

 Source :http://www.momswhothink.com

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