Kindey beans ( Rajma) cutlet

INGREDIENTS
cooked left-over dry rajma  1/2 cup
onion 2 small finely chopped
carrot 2 small finely chopped
potato  1 big finely chopped
sweet corn frozen 1/4 cup
green chilies to taste
carom seeds/ ajwain 1/2 tsp
hing  little
garlic finely chopped 3 optional
rice flour  2-3 tbsp
corn flour  2 tbsp
salt to taste
chaat masala 1 tsp
oil for shallow frying

METHOD
oil 1 tbsp, heat, add ajwain, once it crackles add onion, green chilies, garlic, finely chopped with wee bit of salt, once it is light brown
add finely chopped potato and carrot, along with sweet corn, add little water, cover and cook till almost done, add cooked rajma, cook till almost dry, along with salt
Then mash well, cool, I kept in the fridge.
Then added the flours as needed to roll, then shaped into small rounds, shallow fried.

I made this afternoon for tea time a few, as we had a New Year Eve fun-skill-memory games, which I was organising, so, in the tension of going for it, forgot to click the photos, shall take it tomorrow, as I've kept some to do for tomorrow. Hope, I remember to take photos.

For my other blogs, I'm giving the links below, feel free to view and comment too.

https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

14 Unusual Indian Spices, Not Commonly Known, But Worth Trying

India has a plethora of spices that are ground, powdered, dried, soaked or used as they are, to create some of the most special and popular delicacies in the country.

Spices may be called the “heartbeat” of an Indian kitchen. Each region in the country adds a sprinkling of its secret mix of local spices to cooking pots to enhance flavours and accentuate the colours of the dishes. For example, sambhar in Karnataka is so very different from how it is made in Tamil Nadu and Kerala. Similarly, fish curry made in West Bengal is nothing like the one made in Goa.

If your spice cabinet just has staples like cumin, mustard, cardamom, cinnamon, etc., it’s time to add more variety. Here are 14 unusual spices that will add some complexity to your cooking. And yes, even though they might take a bit of work to find and get used to, your taste buds are sure to thank you for bringing something new to the table!

1. Kalonji (Nigella Seeds)

Ever wondered what those black seeds on your naan and savoury biscuits are called? Nigella seeds or kalonji are tiny, triangular, jet black seeds that have a faintly bitter flavour with a touch of sweetness. Apart from having medicinal properties, kalonji is a superb spice, used to flavour a variety of traditional dishes, including pickles. Other than being an essential ingredient of the Bengali five-spice mix known as panch phoran, kalonji is also used to temper lentils, greens and other curries. It is generally dry-roasted or tempered in cooking oil before being added to such recipes.

Also known as: Kalo jira, Krishna Jeerige, Kalzira, Karim Jeerakam, Mangrail, Charnushka.

2. Bhut Jolokia/Raja Mirchi (Naga Chilli/Ghost Chilli)

In the year 2007, bhut jolokia was certified by the Guinness World Records as the ‘hottest chilli pepper in the world’. Deep red in colour, this blazing hot chilli is a star ingredient in some of the most sensational preparations of North East India. The smallest amount of bhut jolokia can flavour a dish so intensely that even a nibble will make tears run down your face. In fact, in 2010, the Indian military decided to use this chilli in hand grenades for crowd control!
Also known as: Ghost pepper, Raja mirchi, U-morok, Red Naga, Naga jolokia, Bih jolokia.

3. Radhuni (Dried Fruit of Wild Celery )

Often confused with ajwain, caraway and celery seeds due to its similar appearance, radhuni is actually the small dried fruit of trachyspermum roxburghianum or wild celery, a flowering plant that grows extensively in South Asia. Radhuni smells similar to parsley and tastes quite like celery. In Bengali cuisine, whole radhuni is quickly fried in very hot oil until it crackles. It is also a part of the Bengali five-spice mix, paanch phoran.
Also known as: Shalari, Ajmud, Ajamoda.

4. Kalpasi/Dagad Phool (Black Stone Flower)

Kalpasi is a type of lichen with a mild woody fragrance. It is mostly used in Chettinad and Maharashtrian cuisines. Though it has no taste of its own, kalpasi adds a mysterious flavour to whatever food it is added to. The blackish purple flower is often blended with other spices to make some indigenous masalas. For example, in Maharashtra, it forms a part of the famous goda masala, while in Lucknow it is used to make the potli masala. It is also believed to be a part of the traditional garam masala but not many manufacturers care to include this spice. Requiring a slight elevation above sea level for cultivation, only a few places in Tamil Nadu – Ooty and Kodaikanal – grow this rare delight.
Also known as: Shaileyam, Dagad Phool, Raathi Pootha, Kallu Hoovu, Patthar ke Phool

5. Lakadong Turmeric (Dried Curcuma Longa Root)

A high curcumin turmeric exclusive to Meghalaya, Lakadong turmeric is counted among the finest turmerics in the world. The root and rhizome (underground stem) of the Curcuma lomba L. plant is crushed and powdered before being sold in the local markets of Jaintia hills. The curcumin content (known for its many health benefits) in Lakadong turmeric is between 6 to 7%, which is one of the highest, as against a mere 2 to 3% in most varieties of turmeric.
Also known as: Chirmit Lachein (yellow), Chirmit Ladaw (yellow-orange), Chirmit Lakadong (yellow red)

6. Kanthari Mulagu (White Bird’s Eye Chilli)

Grown in Kerala and some parts of Tamil Nadu, the super hot, ivory coloured kanthari mulagu chilli is mainly cultivated as a homestead crop. A rare variety of Bird’s Eye Chilli, kanthari mulagu has traditionally been used to stimulate appetite, control cholesterol levels and ease arthritis pain. In Kerala, this chilli is used in relishes, pickles and curries.

7.  Jaiur (Winged Prickly Ash Seeds)

A uniquely flavoured spice of Meghalaya, you probably know jaiur by its more common name, Szechuan pepper. Not very hot or pungent on its own, it has slight lemony overtones and creates a tingly numbness in the mouth that sets the stage for hot spices. The tiny seed pods are toasted before being crushed and used in chutneys. Only the husks are used and the gritty black seeds are discarded. In Meghalaya, it is added to a traditional side dish of fermented fish called tungtap.
Also known as: Timur, Tumbru, Jimmi, Tejphal 

8. Kodampuli (Garcinia Cambogia/ Malabar Tamarind)

Kodampuli is a sun dried fruit used to flavour curries in Kerala. When the Garcinia Cambogia fruit ripens, it’s removed from the vine, seeded, and left to dry in the sun till it turns leathery. The skins are then smoked, infusing them with a complex aroma. After a brief rinse and soak, the skins are added to curries,where they contribute a pleasant sourness to the sauce, with hints of sweetness, astringency, and the faintest whiff of smoke.
Also known as: gambodge, Malabar tamarind, fish tamarind

9. Jakhiya (Cleome Viscosa Seeds)

A tiny, dark brown and granular seed with a beautiful earthy aroma and a unique flavour, jakhiya is the seed of Cleome Viscosa, little known wild edible plant of the Indian Himalayas. The seeds, which are dried in the sun before they are sold, are used for tempering almost all types of vegetables and curries in the Garhwal region of Uttarakhand. Because of their sharp pungent smell and crunchy taste, most Garhwalis prefer jakhiya over cumin and mustard seeds for tempering.

10. Ratanjot (Alkanet Root)

Alkanet root, better known as ratanjot, is a dried herb grown in Himachal Pradesh and Jammu and Kashmir. Traditionally used to add colour to Indian food, ratanjot is the natural food colouring that gives the famous Kashmiri dish, Rogan Josh, its signature crimson colour. It is also used as a tint in the tandoori chicken marinade. Over the years, the use of ratanjot has been replaced by synthetic colours.

11. Kokum (Garcinia Indica Fruit)

Essentially a halved and sun-dried fruit, kokum imparts a pretty pink-purple colour and sweet-sour taste to food. Usually available as a dried rind, kokum resembles a thick plum skin with its dark purple to black colour, sticky texture and curled edges. The kokum is native to the Konkan coast India (Maharashtra and Goa) and is rarely seen beyond this area. A key property of kokum is its cooling nature, and during the parched summer months in these states, large glasses of kokum sherbet are downed to beat the heat.
Also known as: Kokambi, Aamsul, Kaatampi, Punarpuli

12. Maroi Nakupi (Asian Chives)

A grass-like herb similar to chives, maroi nakupi is used as a substitute for garlic and onion in cooking in North East India, especially in Manipur. The flat leaves, the stalks, and the unopened flower buds are all used as flavouring in local delicacies such as as eromba, bora, singju, and ametpa. The juice of crushed leaves is also used as a traditional folk medicine for the treatment of fungal or bacterial infections.
Also known as: Dunduko Saag

13. Maratti Moggu (Dried Kapok Buds)

A spice indigenous to the Chettinad region, maratti moggu is the unopened flower bud of the Red Silk Cotton tree (Ceiba Bombax). Dark brown in colour, with an appearance similar to a larger version of the clove, maratti moggu is used in Karnataka’s much loved dishes bisi bele baath and saagu. It is usually fried in oil before use to release its full flavour, which is similar to that of a combination of mustard and black pepper.
Also known as: Karer, Shalmali, Semul, Andhra Moggu

14. Anardana (Dried Pomegranate Seeds)

Quite simply, anardana is dried pomegranate seeds. Retaining many of the qualities of fresh pomegranate seeds (and the juice surrounding them), anardana lends a mildly sweet and tangy flavour that adds to the richness and depth of a dish. A variety of wild pomegranate called daru, which grows in the southern Himalayas, is reputed to yield the best anardana. Interestingly, this spice also has preservative qualities (similar to the properties of lemon juice) and can also be used as a thickening agent.

For my other blogs, I'm giving the links below, feel free to view and comment too.

https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

How to store 7 different fruits to make them last longer

When your favorite fruits are in season, it's hard not to buy them all up at once. But if you're not storing the fruits properly, you might check back a few days later to find them spoiled.

With just some small adjustments, you can ensure that your fruits remain at their peak flavor and ripeness until you decide to take that first bite.

Here are seven fruits you're probably storing the wrong way and how to properly store them.

Tomatoes don't belong in your fridge.

Although placing many fruits and vegetables in the refrigerator can make them last longer, that's not the case for tomatoes. Storing your tomatoes in the fridge can greatly reduce the fruit's flavor and aroma.

After seven days in the refrigerator, the DNA of a tomato begins to change, causing the activity of the fruit genes to decline and therefore reduce its flavour. According to a 2016 study, even after being removed from the fridge, the tomato's genes did not fully recover.

Next time you buy tomatoes, give them their proper place on the counter.

Leaving your bananas in a bunch isn't the best way to keep them from turning brown.

Attempting to keep your fruit in the best condition for the longest amount of time is not always the most aesthetically pleasing.

When it comes to bananas, experts recommend separating each banana and wrapping a small piece of plastic wrap around each individual stem.

Similar to other fruits on this list, bananas emit ethylene gas, which makes the fruit ripen at a faster rate. Separating the bananas, as well as using the plastic wrap, will help slow down that ripening process.

Apples last pretty well in the fridge.

If you want your apples to last longer, putting them in the fridge is the way to go.

According to Gardener's Supply Company, the ideal temperature to store apples is between 30=35 deg. F. And they will do best when stored in a crisper drawer either in a bag with holes or covered with a damp towel.

Because apples give off ethylene gas, you should not place any other produce in the same refrigerator drawer. Ethylene is a natural plant hormone that can cause other fruits and vegetables nearby to soften and decay.

Watermelon doesn't need to be in the fridge unless you slice it.

There's nothing like the taste of a ripe, juicy watermelon on a warm summer day. But if you're not properly taking care of your melon after you bring it home from the grocery store, it may not taste its best when you finally cut it up.

It is recommended that you buy your watermelon a week or two before you plan to serve it. During that time, keep the whole melon at room temperature — not in the refrigerator. Once you cut it up into slices, then you should refrigerate it for one to three days before eating it.

Peaches and plums might need to be moved after they ripen.

Peaches and plums are both climacteric fruits, which means they continue to ripen after they've been picked from the tree.

In order to keep these fruits fresh for longer, they advises consumers to allow them to ripen on the counter and then transfer them to the refrigerator. This will stop the fruits from becoming soft and growing mold.

It might be best to leave your grapes alone.

If you don't make any changes to your grapes between the time you buy them at the grocery store and when you pop them in your refrigerator then you're probably doing it right.

In 2011, the experts conducted an experiment to test various effects on the shelf life of grapes. They compared grapes both on and off the stem and un-rinsed or rinsed and found that unrinsed grapes still on their stems lasted the longest before spoiling.

So the next time you purchase a bag of grapes, leave them in the ventilated plastic bag, remove any rotting or decaying grapes and place the bag in the fridge. According to the Cook's Illustrated experiment, they can last up to a month like this as long as you check on them periodically and remove any spoiled grapes.

Oranges shouldn't be on your counter.

If you've followed the best storage guidelines up until now, that fruit bowl on your countertop is probably looking pretty barren. Well, you can say goodbye to the oranges and clementines in there as well.

Although most people keep their oranges and clementines at room temperature, citrus fruits will actually last longer when stored in the fridge, specifically a vegetable drawer, according to The Seattle Times.

Citrus fruits should last several weeks in the fridge, but you should check them regularly and eat them once they start to become soft. 

For my other blogs, I'm giving the links below, feel free to view and comment too.

https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

14 vegetables you're storing the wrong way + tomato, pomegranate

Chances are good that you don't think twice about the way you store your vegetables. Like most people, you probably buy them, put them in a plastic bag, take them home, and stuff them in your fridge wherever they fit until you're ready to use them. If that's the case, then you're probably storing most of them the wrong way.

Here are some vegetables you're probably storing the wrong way, with tips on how to store them correctly so that they last longer.

You should keep onions in a dry, cool place instead of in the fridge.

Onions easily absorb moisture, which makes them rot.

According to the experts, they are best stored in a cool, dry, dark, and well-ventilated room, like a pantry, cellar, basement, or garage.

Onion should stored alone,as they can release gas, making them and produce they're stored with go bad faster.

Potatoes should never be kept in the fridge or in plastic.

Potatoes are best kept in a cool, dark, dry place.

Keep them in a pantry or cellar, as the cold air in the refrigerator makes the starches turn to sugars, which can change both the taste and texture. You also shouldn't keep them in plastic bags; instead, try paper bags with ventilation.

Try not to store fresh corn at all.

If you're buying fresh corn from the store, you should eat it immediately, rather than storing it in the refrigerator for a few days.

Corn is best when it's picked. If you need to store it, keep it in the husk, and only leave it for about three days. 

 

Wrap lettuce and fresh greens in a paper towel to keep them fresh.

When lettuce is exposed to moisture for long periods of time, the leaves become soggy and slimy. To keep it fresh, first make sure it's dry. Take a large plastic storage container and line it with paper towels. Put the lettuce in an even layer, cover it with paper towels, then repeat, without jam-packing the container. Add the lid and put in the fridge.

According to experts, this is the best way to keep lettuce fresh for a long time.

Make sure your cucumbers aren't that cold.

Cucumbers don't react well to being very cold for a long time, as it makes them spoil faster.

Washing them, thoroughly drying them (any moisture can make them go bad quickly), then loosely wrapping them in a paper towel or dish towel and putting them in a ventilated plastic bag. Make sure they aren't in the coldest part of your fridge or near the freezer.

Keep garlic out of the refrigerator.

Garlic shouldn't be kept in the fridge and prefers cool, shady spots. You should keep garlic at room temperature on the counter in a container that is well ventilated. It is recommended using mesh bags.

Make sure your Brussels sprouts are in a container.

Brussels sprouts are best when left on their stalk, but either way, it is recommended that leaving all of their outer leaves intact. You can keep them in fridge in a bowl or a storage container with no lid. You might notice the outer leaves wilting, but the inside will stay good.

Put asparagus in water to keep it fresh.

Storing asparagus can be a bit tedious because this veggie actually needs water to stay fresh. Trim off about a half-inch at the end of each stalk, then place the bunch standing up in a bowl or container with a small amount of water in it. If you really want them to last a few days, cover the tops of the stalks with a plastic bag. 

Leave eggplant out of the refrigerator.

Eggplant is sensitive to cold temperatures and is best kept at room temperature, out of the fridge, to make it last longer.

It is recommended you keep it in a cool, dry spot, away from direct sunlight. You can put it in a vented bowl, but don't put it in a plastic bag.

Wrap celery in aluminum foil to keep it fresh.

Celery needs some hydration to stay fresh — when it loses water, it becomes limp and wilts. The best way to store it is to wrap it in aluminum foil. According to experts, it should be wrapped tightly enough so the moisture doesn't escape, but not so tight that the edges are shut.

Always remove the greens from beets before putting them in the fridge.

Beets can last for up to three months if you store them correctly.

It is recommended you separate the beet greens from the actual beetroot, as the greens go bad quickly and can then make the beets go bad. Once the greens are off, put them in a plastic bag, seal it, and put them in the crisper drawer in the fridge.

Keep scallions in water.

Scallions can be kept in the fridge, and the best way to store them is to remove the rubber band around them, stand them up in a jar filled with some water, and then cover the whole thing with a plastic bag.

Keep winter squash dry and cool.

 Don't store winter squash in the fridge, as they last longest when stored in a cool, dark, well-ventilated place.

The one exception is acorn squash, which should be kept in the fridge.

Put your herbs in water.

Don't leave fresh herbs in the bag they came in. Snipping off the bases of the stems and removing any discolored or wilted leaves. Put them standing up in a large mason jar with an inch of water at the bottom.

Cover the top of the jar with an overturned plastic bag sealed with a rubber band, and put in the fridge.

 My advise is to store tomatoes outside, away from potatoes and onion. If you buy, nice stiff and slightly green tomatoes, when stored outside, can last up to a month easily, that is what I've been doing.

The Best place to store pomegranate is in the fridge ! I used to store then outside, then within a week, it used to get dry and hard, was difficult to cut and take out the seeds. Since, I started storing them in the fridge, it is easier to cut !

For my other blogs, I'm giving the links below, feel free to view and comment too.

https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement