Friday, May 30, 2014


Enjoy #cooking with us :-

Watermelon nutrition facts

Want to quench thirst and re-boost your body with anti-oxidant lycopene and vitamin-A? Watermelon has everything you need to beat the scorching summer heat. Wonderfully delicious, thirst-quenching melons are the great source of much-needed water and electrolytes to beat the tropical summer temperatures.

Botanically, the fruit belongs to the family of Cucurbitaceae of the genus: citrullus, and is related to the other plants such as cantaloupe, squash, and pumpkin that grow as vines on the ground. It is widely grown across many tropical countries where it is one of the major commercial crops.

Botanical name: Citrullus lanatus.

Watermelon was originated from southern African countries and from where it spread to all over the tropical and subtropical regions. The plant bears many yellow colored flowers that may require honeybees for pollination.

Externally, the fruit features smooth, deep green or yellow color thick exterior rind with light-green or gray colored vertical stripes all over its outer surface. Internally, the flesh is juicy, pink, red, or yellow with numerous small black seeds embedded in the middle third of the flesh.

Watermelon has a neutral flavor, and tastes somewhat plain-sweet like light sugar syrup.

Varieties of watermelon-fruits are cultivated world over, featuring variation in their size, shape, and color of the flesh (red, orange, and yellow).

#Health #benefits of watermelon

Rich in electrolytes and water content, melons are nature’s gift to beat tropical summer thirst.

Watermelons are very low in calories (just 30 calories per 100 g) and fats yet very rich source of numerous health promoting phyto-nutrients and anti-oxidants that are essential for optimum health.

Watermelon is an excellent source of Vitamin-A, which is a powerful natural anti-oxidant. 100 g fresh fruit provides 569 mg or 19% of daily-required levels of this vitamin. It is essential for vision and immunity. Vitamin-A is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in vitamin-A is known to protect from lung and oral cavity cancers.

It is also rich in anti-oxidant flavonoids like lycopene, beta-carotene, lutein, zeaxanthin and cryptoxanthin. These antioxidants are found to offer protection against colon, prostate, breast, endometrial, lung, and pancreatic cancers. Phyto-chemicals present in watermelon like lycopene and carotenoids have the ability to help protect cells and other structures in the body from oxygen-free radicals.

Watermelon is an excellent source of carotenoid pigment, lycopene and indeed, superior to raw red tomato. 100 g of fresh melon provides 4532 µg lycopene, whereas only 2573 µg in tomatoes. Studies suggest that lycopene offer certain protection to skin from harmful UV rays.

Watermelon fruit is a good source of potassium; Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure; It thus offers protection against stroke and coronary heart diseases.

Furthermore, it contains a good amount of vitamin-B6 (pyridoxine), thiamin (vitamin B-1), vitamin-C, and manganese. Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

Total measured antioxidant strength (ORAC value) of watermelon is 142 µmol TE/100 g.

Selection and storage

Although watermelons can be grown in all the seasons under tropical environments; they are at their best during summer months. In the stores, try to buy organically grown melons since they are richer in taste and nutrients.

Oftentimes, it is difficult to judge the ripeness and taste without checking the wedge section of the melon. Look for one that is heavy for its size featuring rind that is relatively smooth, neither overly shiny nor overly dull, without any cuts or bruises on its surface, which might have occurred during transportation.

Once at home, place the fruit in cool, well-ventilated place. The cut sections, however, should be kept inside the refrigerator.

Thursday, May 29, 2014

#Chocolate #Cake

Enjoy #cooking with us :-


200g good quality dark chocolate, about 60% cocoa solids
200g butter
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
¼ tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate

For the ganache
200g good quality dark chocolate, as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar


1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
4. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Wednesday, May 28, 2014

Enjoy #cooking with us :-

The following nutritional data outlines some of the key nutrients found in dates, and is based on a 100g serving of the fruit.

#Fiber – 6.7 grams. 27% RDA.
#Potassium – 696 milligrams. 20% RDA.
#Copper – 0.4 milligrams. 18% RDA.
#Manganese – 0.3 milligrams. 15% RDA.
#Magnesium – 54 milligrams. 14% RDA.
#Vitamin B6 – 0.2 milligrams. 12% RDA.
Note: Dates are high in sugar content – coming in at a whopping 66.5 grams per 100 gram serving of the fruit. It is recommended to lessen sugar consumption as much as possible, even when the sugar is being consumed from fruit.

1. Dates are free from cholesterol and contain very low fat. Dates are rich in vitamins and minerals.
2. They are rich source of protein, dietary fiber and rich in vitamin B1, B2, B3 and B5 along with vitamin A1 and C.
3. It helps improve the digestive system as it contains soluble and insoluble fibers and different kinds of amino acids.
4. Dates are great energy boosters as they contain natural sugars like glucose, sucrose and fructose. To get more advantage add dates to milk and make it a very nutritious snack. Dates are very low in calories and are extremely suitable for health conscious people.
5. Dates are rich in potassium and reduced in sodium. This helps regulate a healthy nervous system. Researches have revealed the fact that potassium intake up to a certain extent can reduce risk of stroke. Dates also help in lowering of the LDL cholesterol.
6. Dates have high iron content and are very useful in treating anemia. The patients can eat many dates for better advantages. Dates also have fluorine that slows down the process of tooth decay.
7. It helps people suffering from constipation. Soak dates overnight and take it along with water to have added advantage.
8. It helps increase one’s sexual stamina. Soak one handful of dates in goat’s milk overnight. In the morning grind the dates in the milk and add honey and cardamom powder and drink it.
9. Dates help in weight gain and are beneficial for those who suffer from over slimming problem. Dates are excellent for alcoholic intoxication.
10. Cures abdominal cancer. The best thing is that it does not have any side effect on the body and is completely natural as well as it works better than medicine. It also helps in improving eye sight and helps in curing night blindness as well.

Dates can be chipped and sprinkled on sweet dishes, cakes and puddings and this enhances the state of the dish too. Selection of dates is very easy and you can have good ones if they appear fleshy and evenly coloured. Make sure there is no artificial sugar coating. Wash the dates properly before you eat because dust accumulates on the dates easily. In addition to all these, storing dates is not a big deal. They are dry fruits and so you do not have to face hassles to store them.

Dates can be introduced in daily diet in any form. You can introduce it in the form of snacks. Adding dates in any form makes the food tasty and healthy too. It fills anyone with energy no matter how tired he is. Keeping in mind the health benefits of dates, one should take utmost care while choosing the right quality of dates.

Do not forget to wash the dates thoroughly so that the dust is cleaned properly before consumption. Buy and consume only those dates that are properly packed and processed. No matter how beneficial eatables are, you need to take care while choosing them and so go for the good ones even if you have to pay a little bit more for that.

Tuesday, May 27, 2014

#Vegetable #Cutlet #Recipe

Enjoy #cooking with us :-

Potato - 2 big sized
Other mixed veggies - 1/4 cup (I used carrots, peas and beans)
Onions - 1/2 chopped finely
Bread - 1 slice
Bread crumbs - 1/2 cup
Ginger garlic paste -1/2 tsp
Red chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Coriander leaves,chopped - 2 tbsp
Lemon juice - 1 tsp
Maida - 1 tbsp
Salt - as required
Oil - As required for deep frying / toasting


1. Pressure cook the veggies with required amount of water until soft. Peel off the skin of potatoes ,mash it well and add the other veggies to it. Then add finely chopped onions, Crumble the bread with your hands and add the bread to the veggies.Add ginger garlic paste, red chilli powder, garam masala powder, coriander leaves and required salt.
2. Mix well and saute it in a nonstick pan with a tsp of oil till the onions turn soft and the masalas raw smell leaves, it will take just 5mins. Switch off and cool down.
3. Add lemon juice and mix well to form a dough.Make equal sized round balls and slightly press it between your palms to make it flat.Keep aside.Now in a seperate plate, mix maida and water to form a thick paste. Now dip each cutlet in the paste such that both sides are coated well.
4. Then coat it with breadcrumbs as show in the below pic.Repeat the same for all other cutlets too. You can deep fry them or toast the cutlets(like what I did) till crispy.Serve the cutlets hot with tomato sauce.


-You can also add beetroot for a nice color.
-You can deep fry them if you are making in bulk as it saves time
-Those who like eggs can use egg for coating and then dip them in breadcrumbs.
-Amma usually sautes onion and tomato well and then add it to the other other ingredients. You can try this too as tomatoes give a nice flavour.
-You can prepare the cutlets before hand and refrigerate them, and toast/deep fry when you want it to serve hot. I have tried a day prior to the guests arrived and it was good. So make sure you make the cutlets only a day prior and not more than that as the veggies will get spoiled easily.

Monday, May 26, 2014

A few minutes of planning ensures a big fuel saving

Enjoy #cooking with us :-

Every thrifty you can avoid an idle flame if you prepare and keep all materials required for cooking within reach, before lighting the stove. Experiments have revealed that keeping the flame of the larger burner burning unnecessarily in a gas stove, results Even a few paise saved everyday will amount to a sizeable saving by the end of a month.

Light your stove only after you have kept all the ingredients within your reach and ready for cooking. Put off an idle flame at once.

Sunday, May 25, 2014

The #Benefits of Eating #Berries

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Berries are loaded with fiber, which helps you feel full (and eat less). Berries top the charts in antioxidant power, protecting your body against inflammation and free radicals, molecules that can damage cells and organs. One study even showed that one-half to one cup of mixed berries a day improved cognition and motor performance in animals. James Joseph, PhD, director of the Neuroscience Lab at the United States Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, Boston, which conducted the study, notes that we become more susceptible to the damaging effects of free radicals and inflammation as we age. Berries help prevent those effects by turning off the inflammation signals triggered by cytokines and COX-2s, he says, making them an ideal part of your diet.

To get the optimal health benefits of berries, eat two to three types of fresh, frozen or dehydrated berries each day. Incorporate the benefits of berries into your daily diet with the following suggestions.

Strawberries contain more vitamin C in a one-cup serving than one orange and are particularly high in folic acid.

How to serve: Top with Cool Whip Lite for a low-calorie dessert or dip in melted, low-fat brie cheese.

Blueberries contain 20 types of anthocyanin – antioxidants that give berries their blue-violet and red colors. Other berries contain only three or four types.

How to serve: Toss a handful on cereals and yogurt, blend into smoothies or put on a bagel with cream cheese.

Blackberries, Raspberries and Boysenberries each contains 8 grams (g) of fiber in one cup – one-third the daily recommended amount (25 g).

How to serve: Blend them with 100-percent fruit juice and heat to make a sauce for lean meats, such as fish and chicken.

Cranberries not only combat urinary tract infections by preventing Escherichia coli bacteria from sticking to cells in the urinary tract, but they also are a natural probiotic, supporting healthy bacteria that grow in the gastrointestinal tract and aiding in digestion.

How to serve: Add a cup of fresh or frozen cranberries to bread recipes. Toss dried cranberries in salads or trail mixes

#Health #Benefits of Cardamom

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Cardamom is native to the evergreen forests of India. This spice is commonly used in Indian cuisine, but it has also made its way into Ayurvedic medicine as a treatment for mouth ulcers, digestive problems, and even depression. Some of the health benefits of this peppery, citrusy spice are now making their way into modern studies. It’s well worth adding cardamom to your food for the flavor alone, but these health benefits are also something to consider whenever you break out the spices.

#Digestion – Cardamom is related to ginger and can be used in much the same way to counteract digestive problems. Use it to combat nausea, acidity, bloating, gas, heartburn, loss of appetite, constipation, and much more.
#Detoxify – This spice helps the body eliminate waste through the kidneys.
#Halitosis – In India they chew cardamom after meals or whenever they need to freshen their breath.
#Diuretic – Part of the reason cardamom is such a good detoxifier is thanks to the diuretic properties. It helps clean out the urinary tract, bladder, and kidneys, removing waste, salt, excess water, toxins, and combating infections too.
#Depression – The science behind the antidepressant qualities of cardamom hasn’t been studied yet, but Ayurvedic medicine swears by the tea as a means to fight depression.
#OralHealth – Apart from helping with bad breath, cardamom is used for mouth ulcers and infections of the mouth and throat.
#Cold and #Flu – This pungent spice may help prevent and relieve cold and flu symptoms. It’s also used for bronchitis and coughs.
#Cancer – Animal studies are showing promise that cardamom protects against, inhibits growth, and even kills some cancers.
#BloodPressure – As a diuretic and fiber rich spice, cardamom significantly lowers blood pressure.
#BloodClots – Cardamom prevents dangerous blood clots by preventing platelet aggregation and the sticking to the artery walls.
#Antioxidant – Many of the vitamins, phytonutrients, and essential oils in cardamom act as antioxidants, cleaning up free radicals and resisting cellular aging.
#Pathogens – The volatile essential oils in cardamom inhibit the growth of viruses, bacteria, fungus, and mold.
#Anti-inflammatory – Like ginger and turmeric, its relatives, cardamom has some anti-inflammatory properties that limit pain and swelling, especially in mucus membranes, the mouth, and throat.
#Hiccups – Cardamom is an anti-spasmodic that can help get rid of hiccups. This also applies to other involuntary muscle spasms, like stomach and intestinal cramps.
#Aphrodisiac – Traditional medicine lists cardamom as a powerful aphrodisiac that can help with erectile dysfunction and impotence.

Friday, May 23, 2014

Enjoy #cooking with us :- #Chicken #Tikka

The word Tikka means bits, piecces or chunks. Chicken Tikka is an easy-to-cook dish in which chicken chunks are marinated in special spices and then grilled on skewers. This is one of India's most popular dishes. Chicken Tikka can also be made into Chicken Tikka Masala, a tasty gravy dish.

1 cup fresh yoghurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
1/2 tsp orange food coloring
1 kg chicken (breast or thigh) skinless and cut into 2" chunks
1 large onion cut into very thin rings
Lime/ Lemon wedges to garnish
1 tsp Chaat Masala (available at most Indian groceries)

Wednesday, May 21, 2014

Enjoy #cooking with us :- #Benefits of #Spices

If you want to spice up your life, add some root, bark and plant derivatives to your diet. Herbs and spices add some pep to any meal, and many come with proven heart healthy benefits and can even ease pain, including post-workout soreness. Herbs and spices also have antibacterial and antiviral properties, and most are high in B-vitamins and trace minerals. In fact, most contain more disease-fighting antioxidants than some fruits and vegetables. Herbs and spices are also an inexpensive way to add flavor to food without the extra fat , calories, sodium or cholesterol.

Incorporating herbs and spices into the diet has immeasurable benefits, according to Len Glassman, a certified health nutritionist, trainer and owner of the Personal Best Training Center, but unfortunately most are never used. “Most potent and healthy herbs are rarely used, mainly from lack of knowledge about them,” says Glassman, “while the least potent (salt and pepper) are the most commonly used seasonings.” Glassman breaks down the best plant-derived wonders, root by seed by bark. Spice up your diet and reap the health benefits.

Monday, May 19, 2014

Enjoy #cooking with us :- #Aam #Panna

5 to 6 raw mangoes (medium sized)
3 tbsp sugar
1 tsp salt
1 tsp red chili powder or cayenne pepper (optional)
2 tsp cumin powder
2 tbsp chopped mint leaves
Put the raw mangoes in a pan. Add water to cover them and briong the pan to a boil.
Keep the pan simmering on medium heat for about 10 to 15 mins.
Retrieve the mangoes from the pan. Peel and stone them. Mash the pulp.
Add the chopped mint, cumin powder, chili powder, sugar and salt .
Mix everything well. (this pulp can be stored in the fridge for a week)
While serving the Aam Panna, Fill the glass upto 1/3rd with the prepared mango pulp.
Add some ice cubes and fill the glass with water. Stir to mix well.
Garnish with some mint leaves!
Aam Panna is a typical summer drink in India. Mangoes are available in abundance in the summer season here. There are a lot of drinks and dishes prepared with raw and ripe mangoes during that period.

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Sunday, May 18, 2014

Enjoy #cooking with us :- #IDLI


2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing

How to make idli:

Pick, wash and soak the daal overnight or for 8 hours.
Pick, wash and drain the rice. Grind it coarsely in a blender.
Grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.
Serve them with sambhar or chutney

Enjoy #cooking with us :- #Chicken #Curry

This most basic of chicken recipes is also one of the tastiest! Serve Chicken Curry with hot Chapatis (Indian flatbread) or plain boiled rice.

1 kg chicken pieces of your choice, skin removed
2 large onions sliced thin
2 large tomatoes diced
2 tbsps garlic paste
1 tbsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsps garam masala powder
4 tbsps vegetable/ canola/ sunflower cooking oil
Chopped coriander to garnish

Heat the oil in a pan and fry the onions till golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off fire.
Grind the onions into a smooth paste in a food processor. Remove into a separate container.
Now grind the tomatoes, garlic and ginger pastes together into a smooth paste.
Heat the remaining oil again and add the onion paste. Fry for 2-3 minutes. Now add the tomato paste and all the spices. Mix well.
Fry the masala till the oil begins to separate from it.
Add the chicken to the masala and brown well.
Add 1 1/2 cup of hot water to the chicken, simmer and cover. Cook till the chicken is tender.
Garnish with chopped coriander and serve with hot chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

Thursday, May 15, 2014

Laal Maas - #Red #Meat #Curry

This traditional Rajasthani dish can be made as hot as you like. It gets its color from the chillies used to cook it. If you want the color but not all the heat, the trick is to use only half the amount of red chillies and substitute the other half with Kashmiri Chillies which impart a red color but next to no heat! Serve Laal Maas with Bajra Roti.

500 gms lamb cut into 2" cubes with or without bones
7-8 whole dry red chillies or 4 whole dry red chillies and 4 Kashmiri ch
2 tbsps coriander seeds
1/2 tsp turmeric powder
1 tbsp garlic paste
1 cup unsweetened yogurt
4 tbsps vegetable/ sunflower/ canola cooking oil
4 medium sized onions sliced very thin
Salt to taste
1 tsp garam masala powder
3-4 tbsps finely chopped green coriander


Soak the red chillies/ Kashmiri chillies and coriander seeds in a bowl of water so they are just covered. After 10 minutes of soaking, drain them and put into the food processor. Add the turmeric powder and garlic paste. Add just a few table spoons of water, a little at a time to grind this mixture into a smooth paste.
Mix this paste with the yogurt and then add the meat to it. Mix well. Keep aside to marinate for 1 hour.
Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till golden brown. Stir often to prevent burning. Remove the onions from the oil with a slotted spoon and put on paper towels to soak up excess oil. Keep a little aside to garnish the dish and put the rest into the blender or food processor. Grind to a smooth paste.
Heat the oil that was left over from frying the onions, again. Add this onion paste to it and fry for 1-2 minutes. Now add the meat and its marinade. Fry till the oil begins to separate from the masala. Stir often and sprinkle a little water whenever the masala begins to stick to the pan or burn. Season with salt to taste.
When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it. Cover immediately and keep aside for 2-3 minutes. Open the cover and garnish with previously fried onions and chopped fresh coriander leaves. Serve hot with Bajra Roti.

‪#‎Navratan‬ ‪#‎Korma‬ -

This delicious Mughlai dish gets its name Navratan (meaning nine gems) from the nine different veggies, fruit and nuts used in it! Serve it with hot Naans and you're sure to impress!
4 tbsps vegetable/ canola/ sunflower cooking oil
1/2 cup cashews, broken into bits
1 cup paneer (cottage cheese) cubes (1" cubes) - see recipe below
2 medium-sized onions chopped and ground to a fine paste
2 tsps garlic paste
1 tsp ginger paste
3 tomatoes chopped and ground to a fine paste
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
1 cup peeled, cubed, parboiled potato
12-15 french beans, tops and tails removed, parboiled
2 medium carrots chopped into small cubes and parboiled
1/2 cup green peas, parboiled
1 cup cauliflower florets, parboiled
1 medium-sized green bell pepper, seeds removed and cut into 1" squares
1 cup pineapple cubes
3 tbsps thickened/ double/ heavy cream
Salt to taste
Heat a deep pan on medium flame and add 1 tsp of cooking oil to it. Now add the cashews and fry till slightly darker. Remove with a slotted spoon and keep aside on paper towels, for later use.
Do the same for the paneer cubes and keep aside for later.
In the same pan, add the remaining cooking oil and heat. Now add the onion paste and fry till slightly browned.
Add the garlic and ginger pastes and fry for 1 minute. Now add the tomato paste and fry for another 1 minute.
Add all the spice powders and fry the masala till the oil begins to separate from it. Stir often to keep the masala from sticking to the pan and burning.
Now add 1 cup of warm water to this masala and mix well. Cook for 1 minute.
Add all the vegetables, pineapple, paneer and previously fried cashews. Mix gently but well making sure not to mash or break the pieces of the vegetable. Cook till veggies are done but not limp (they must be al dente!)
Add the cream, season with salt to taste, stir and turn off heat.
Serve with hot Naans (leavened, tandoor-baked Indian flatbread).

Monday, May 12, 2014


An angithi is a traditional brazier used for space-heating and cooking in the northern areas of the South Asia, mainly in North IndiaPakistan and Nepal. Angithis usually generate heat from burning coal and, when in use, have glowing coal or charcoal pieces but few or no flames.

Angithi was a primary stove, or a secondary stove to Chulha. The exterior of Angithi looks like a pale to fetch water, because Angithi is made from a pale or bucket. In Hindi bucket is called Balti. A galvanized steel (to minimize rust) Balti is converted to an Angithi. A small access opening is cut near the bottom of the Balti. The inside of the Balti is coated with a mixture of concrete and clay to form a uniform cylinder in the center of the bucket. The inside diameter of the cylinder is kept between 7 to 7.5". Halfway through the length of the cylinder, an iron grate is installed. The charcoal is added from the top and supported by the grate on the top half of the cylinder. Paper, dried twigs are fed through the opening on the bottom to start fire and light the charcoal and Upla At the top surface three stops (about1" high) are formed at 120 degrees. The cookware rests on these stops. All the exposed surface of the concrete/clay structure is routinely coated with a mixture of clay and cow dung.
Angithi is also used as a space heater to keep the sleeping room warm during winter nights.

Fuel for the Angithi
Initially, the Angithi is fired up with a small amount of Charcoal (Lakdi Koyla) and pieces of Upla. Once charcoal starts to light, mined coal (Pathar Koyla) is added. After loading coal, the Angithi is put outside to prevent hazardous fumes from spreading inside the house. After the fumes have ceased, the Angithi is brought back inside for cooking

LPG Meethi Angeethi Stove :-
Meethi angeethi cooktops are loaded with lava rocks which are the modern alternative to coal. This gives you all the benefits that came along with a Angeethi and intelligently avoids all the inconvenience it caused.
It is universally agreed that the best way to foster flavors and retain food value, the way to cook is slow. There are 3 main reasons why you should make time for slow cooking. Firstly, you boost your flavors and do your food justice by saving its nutrients by allowing it to cook in their own juices and infuse flavors beautifully. Secondly, you save time with slow cooking; you can explore slow cooking recipes and try techniques like stewing by putting all ingredients in a pot, set the time and walk away. You can create mouthwatering dishes whilst at work, running errands or spending time with family. This leads to the third benefit of making flawless food packed with flavor. It is difficult to go wrong with slow cooking; the low cooking temperatures make it tough to burn, overcook or scorch your meal. In fact longer cooking times bring out the savory flavors from the various ingredients.
Super LPG Appliances brings to you an innovative fusion of the traditional angeethi and a modern kitchen stove. It intelligently avoids the hazards associated with the coal based angeethi while retaining the benefits that come along with it. Its unique design has the power to enhance the food value by absorbing excess fat and grease. It can also be used for barbecuing at home without the conventional smoke hazards. The lava burner saves energy by retaining and radiating heat for consistent cooking. It is an effective and organic way to cook as it reduces blood pressure and controls diabetes. The cherry on the cake is the lifetime durability of these amazing lava burners guaranteeing performance and good health for you and your family. Get Sunshine in your life.
  1. Organic cooking reduces blood pressure and diabetes.
  2. Retains and radiates heat for faster cooking.
  3. Lava rocks, a good conductor of heat, are an innovative source of effective cooking.
  4. Use of Lava Rocks LPG stove for cooking solves most challenges of cooking nutritious, fat free tasty food.
  5. Lava rocks are used to retain and reflect heat in the LPG stove or barbecue and absorbs excessive fats and oil, thus enhancing the cooking process.
  6. Lava rocks have a unique characteristic to provide even and consistent temerature that is suitable for cooking.
  7. Lifetime durability.
  8. Even and consistent cooking.
  9. Better barbecued food without conventional smoke hazards.
  10. Absorbs excess fat and grease.
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