Sunday, June 29, 2014

#Red Velvet Cupcakes Recipe



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Ingredients:
2 ¼ c. cake flour
2 T. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1/2 c. vegetable oil
1 ½ c. granulated sugar
2 large eggs
1 tsp. vanilla extract
3/4 c. buttermilk
1/2 c. nonfat plain Greek yogurt
1 T. red food coloring
Filling
3 oz. marshmallow crème
Ganache
1/4 c. half-and-half
2/3 c. Ghirardelli bittersweet chocolate baking chips

Instructions:
1. Preheat oven to 350 F. Grease 2 12-cup muffin tins; set aside.
2. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt together; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, stir together oil and sugar until well-combined.
4. Stir in eggs and vanilla until well-combined.
5. Add buttermilk and Greek yogurt; stir to combine.
6. Stir in red food coloring until incorporated.
7. Stir in flour mixture until just combined.
8. Bake for about 15-22 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cupcakes sit in pan for 5 minutes.
10. Remove to wire rack to finish cooling.
11. Once cupcakes are at room temperature, cut a small wedge out of the top of cupcake.
12. Fill with about 1-2 tablespoons of marshmallow crème.
13. To make the ganache, heat half-and-half together until hot but not boiling.
14. Place chocolate in a bowl, and pour hot half-and-half over the chocolate, stirring until melted.
15. Dip the tops of the cupcakes into ganache, and let the ganache cool until set.
To make cake flour, sift together 2 cups of all-purpose flour with 1/4 cup of cornstarch.

Friday, June 27, 2014

Bison Meatballs Recipe


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Ingredients:
2 lbs. ground bison
1 14.5-oz can diced (organic and no-salt added) tomatoes
1 6-oz can organic tomato paste
3 garlic cloves (finely diced)
1 large yellow onion (chopped)
1 cup purified water
1 tablespoon coconut oil
2 tablespoons of fresh thyme (finely chopped)
1 tablespoon + 2 teaspoons paprika (divided)
4 teaspoons cumin (divided)
2 teaspoons sea salt (divided)
½ teaspoon freshly ground black pepper (divided)
¼ cup roasted pistachios (chopped)

Directions:
In one of your mixing bowls, mix together 2 teaspoons cumin, 1 tablespoon paprika, ¼ teaspoon black pepper, 1 teaspoon sea salt and 2 tablespoons thyme. Once spices have been well combined, add in your ground bison.
Using clean hands, grab about 2 tablespoons of bison mixture, roll into a ball and place on large plate. Repeat this step until all bison meat is gone (should yield 12 meatballs).
Place large skillet under medium heat and add a tablespoon of coconut oil. Once coconut oil has melted, add in onions. Sauté for about 5 minutes; be sure to stir occasionally with wooden spoon.
Add in garlic, 2 teaspoons paprika, 2 teaspoons cumin, 1-teaspoon sea salt, ¼ teaspoon black pepper, and stir until these have combined well with your onions (about 20 seconds).
Add in diced tomatoes, tomato paste and water to your skillet; bring to a boil.
Reduce heat so that sauce is simmering, and place meatballs in skillet. Cover with a lid and let cook for about 40 minutes.
Once the 40 minutes have passed, remove lid and cook for another 20 minutes. Sauce will thicken this way.
Serve meatballs with chopped roasted pistachios.

Thursday, June 26, 2014

Zebra Cake Recipe



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Ingredients:
4 large eggs
1 cup sugar
1 cup milk
1 cup oil (corn, vegetable or canola)
2 cups maida/all-purpose flour
1 tsp vanilla essence
3 tsps baking powder
2 tbsps dark cocoa powder

Directions:
1 Combine eggs and sugar in a bowl till light and creamy. Add milk, oil and vanilla essence and beat till smooth.
2 In a separate bowl, combine maida and baking pwd. Slowly add the dry ingredients to the wet ingredients and beat until the batter is smooth and the dry ingredients are completely incorporated. Do not overbeat.
3 Divide the batter into two. Add the cocoa pwd to one portion and combine well.
4 Preheat the oven to 180C. Grease the baking pan. The most important part is assembling the cake batter in a baking pan. Pour 3 heaped tablespoons of plain batter into the middle of the baking pan. Then pour 3 tablespoons of cocoa batter in the center on top of the plain batter. Continue alternating with plain and cocoa batter without pausing for the batter to spread.
5 Bake for 40 minutes. Insert a toothpick into the center of the cake it should come out clean when ready. Remove from the oven. Run a small thin knife around the sides of the pan to loosen the cake. Leave aside for 15 mts and invert the cake onto a cooling rack. Turn the cake back over and cool further.

Wednesday, June 25, 2014

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The taste of roti on an angeethi is unique. The indian roti is based on the concept of slow cooking. When cooked properly on the angeethi the roti preserves the nutritional value of the wheat, which is usually diminished when the roti is cooked on direct flame. 

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Italian Chicken with Peppers & Onions.



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Ingredients

1 1/2 lbs. boneless, skinless chicken breasts
1 cup sliced yellow onion
1 cup sliced green bell pepper
1 pack Knorr® Roasters™ Roasting Bag & Seasoning Blend for Chicken - Garlic Parmesan & Italian Herb

Directions

Preheat oven to 350°.
Place chicken and vegetables inside bag, then sprinkle seasoning blend over chicken and vegetables. Twist bag to close tightly, then secure with blue tie about 2-inches below the opening. Turn bag gently to spread seasoning blend over chicken and vegetables. Lay bag flat in 13 x 9-inch baking dish, arrange chicken in single layer.
Bake 35 minutes. Let stand 5 minutes before opening. Carefully cut open bag and serve

अगर आपके पास है एलपीजी कनेक्शन तो यह जानकारी जरुर रखिये!

अगर आपके पास है एलपीजी कनेक्शन तो यह जानकारी जरुर रखिये!

क्या आप जानते हैं कि एलपीजी कनेक्शन के साथ आपको इंश्योरेंस का लाभ भी मिलता है। शायद नहीं। दस में आठ उपभोक्ताओं को यह नहीं पता, लेकिन आप जान लें कि एलपीजी कनेक्शन के साथ ही आपका बीमा हो जाता है। गैस सिलेंडर से दुर्घटना होने की स्थिति में आपको 10 से 25 लाख रुपए तक का क्लेम मिल सकता है। इतना ही नहीं सामूहिक दुर्घटना की स्थिति में क्लेम की राशि 50 लाख रुपए तक हो सकती है।

दुर्घटना के बाद इलाज का खर्च कंपनी उठाती है

एलपीजी के सिलेंडर से दुर्घटना होने की स्थिति में दुर्घटनाग्रस्त व्यक्ति के इलाज का सारा खर्च भी कंपनी को उठाना होता है। लेकिन प्रायोगिक रूप से ऐसा नहीं होता। जानकारी के अभाव में न तो उपभोक्ता इसकी सूचना कंपनी को देती है और न ही कंपनी इसमें किसी प्रकार की दिलचस्पी दिखाती है।

उपभोक्ताओं को नहीं दी जाती जानकारी

गैस कनेक्शन के साथ मिलने वाले बीमा की जानकारी उपभोक्ताओं को नहीं दी जाती है। नियमत: गैस एजेंसी संचालकों को चाहिए कि कनेक्शन लेने वाले उपभोक्ताओं को यह बात बताएं। यह अनिवार्य है। लेकिन, ऐसा नहीं किया जाता।

यह है प्रक्रिया

गैस सिलेंडर से दुर्घटना या उसमें मौत होने पर 24 घंटे में एजेंसी और स्थानीय थाने को सूचना देनी होती है। गैस एजेंसी से क्षेत्रीय कार्यालय और वहां से संबंधित बीमा कंपनी को खबर की जाती है। बीमा एजेंसी छानबीन कर बीमा की राशि उपलब्ध कराती है।

आवश्यक शर्तें

> एलपीजी कनेक्शन वैध होना चाहिए।

> एजेंसी द्वारा प्रदत्त पाइप और रेगुलेटर का इस्तेमाल होना चाहिए।

> जहां गैस का इस्तेमाल हो रहा हो, वह जगह संकीर्ण न हो।

> जिस जगह पर गैस का इस्तेमाल होता हो, वहां खुली बिजली का तार न हो।

कनेक्शन के साथ ही उपभोक्ता का बीमा हो जाता है। इसके लिए अलग से कोई प्रक्रिया पूरी नहीं करनी पड़ती है। जहां तक लाभ की बात है, तो क्लेम आने पर निश्चित रूप से कार्रवाई होगी।" - राखी पांडेय, भारत गैस.

"कंपनी थर्ड पार्टी इंश्योरेंस करती है। बीमा की राशि व्यापक छानबीन के बाद किया जाता है। वैसे अब तक इस तरह का मामला सामने नहीं आया है।" - देवजीत, इंडेन गैस.

"बीमा की बहुत जानकारी मुझे नहीं है। लेकिन इतना जानता हूं कि बीमा होता है। क्लेम गैस कंपनी नहीं बीमा कंपनी देती है।" - कमलेश्वर प्रसाद सिन्हा, एचपी गैस.

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Tuesday, June 24, 2014

Discover the #health benefits of spices used regularly in your #kitchen.





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Discover the #health benefits of spices used regularly in your #kitchen.

A kitchen shelf which boasts of bottles containing turmeric (haldi), asefoetida (heeng), cumin seeds (jeera) and the like is a common sight in Indian household. These spices not only add taste to your food but they possess immense health benefits. Here goes a list of health benefits of these humble ingredients used in most Indian kitchens. 

Turmeric: Rich in antioxidants, researchers have discovered the power of turmeric. There are reports that it may help in the fight against cancer. Studies show that it may help prevent Alzheimer's disease and joint inflammation. Turmeric also helps in minimizing liver damages caused by taking excessive alcohol consumption or regular use of pain-killers. And no wonder why grandmothers across the country advise one to have a warm glass of milk with turmeric in case of cold and cough.

Asafoetida: Heeng or asefoetida is strong in taste with its pungent flavour. Add a pinch of heeng while making khatti mithi dal and you can see yourself the change of taste and aroma. This flavoring agent has wonderful health benefits as it helps in digestion. It is useful in the treatment of respiratory disorders like cough, asthma and bronchitis. Asafoetida is considered useful in the treatment of health problems concerning women such as unusually painful and excessive menstruation.

Cumin seeds: Jeera, the humble spice is very popular in most Indian kitchens. Roasted jeera powder can add flavor to a dish. In traditional odiya cuisine, roasted cumin and red chilli is grinded into a fine powder and used to enhance taste. Antiseptic properties of cumin can help fight flu by boosting your immune system. A cup of water boiled with cumin seeds, ginger, basil leaves and honey, can give great relief. Cumin helps control stomach pain, indigestion, diarrhoea, nausea and morning sickness. Cumin seeds also contain a good amount of iron. It's a good idea to include jeera in everyday preparations like parathas, curries, cookies, soups, rice and lentil preparations

Sunday, June 22, 2014

Sunshine Mirror Stove

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Sunshine Present Stainless Steel Mirror Finish LPG Stove, first time in the world.
you look your beautiful face on stove with cooking time.

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Monday, June 16, 2014

HARA BHARA KABAB




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ngredients:
300 gms potatoes boiled till soft
150 gms peas boiled till soft
150 gms spinach boiled
1/2 cup chopped coriander leaves
2" piece of ginger grated
1 tbsp chaat masala
Salt to taste
Vegetable/ canola/ sunflower cooking oil to shallow fry the kababs
Cashews to garnish (1/2 cashew per kabab)
Preparation:
Mix and mash together the potatoes, peas and spinach till a smooth paste is formed.
Add the remaining ingredients and mix well.
Keep in the refrigerator for 1 hour.
Remove from refrigerator and form into patties.
Heat the oil on a heavy-bottomed skillet and shallow-fry the kababs till crisp on each side.
Drain on paper towels. Garnish with cashews and serve hot with a chutney of your choice.

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Saturday, June 14, 2014

Enjoy #cooking with us :- www.sunshinesuperkitchen.com


Meethi Angeethi



#Angeethi this word is so familiar to us whenever we hear Angeethi there is a kind of smell of mud, smell of#delicious food , #traditional view come to our #mind. If we will get the fine opportunity to use Angeethi we won't miss it and Meethi Angeethi is the only one trump card in India that provide this to #people. Slow#cooking provide many #benefits to people as it provide delicious #supper which is the basic thing for which people earn. Meethi Angeethi fulfill one of the basic needs of people by providing delicious food.

Buy your own Angeethi. Order now online atwww.sunshinesuperkitchen.com

To know more, visit www.meethiangeethi.com

Meethi Angeethi

Something different. Something unique. And something that our old generation used to use, now in modern day Gas Stove. Meethi Angeethi. 

To know more, visit www.meethiangeethi.com and order online at www.sunshinesuperkitchen.com

Meethi Angeethi




Something different. Something unique. And something that our old generation used to use, now in modern day Gas Stove. Meethi Angeethi. 

To know more, visit www.meethiangeethi.com and order online at www.sunshinesuperkitchen.com

Tuesday, June 10, 2014

Meethi Angeethi

No kich pich anymore! With Meethi Angeethi, you can now pamper yourselves with good food, with less effort!

Rice kheer recipe



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Enjoy it when cooked slowly on #MeethiAngeethi 
(https://www.facebook.com/MeethiAngeethi)

Ingredients (american measuring cup used, 1 cup = 250 ml)

1 litre full fat organic milk
¼ cup basmati rice
5 to 6 tbsp sugar or as required
6 green cardamoms, powdered
a pinch of saffron
15-20 almonds, blanched and sliced
12-15 cashews
1 tbsp golden raisins

Instructions

rinse the rice till the water runs clears of the starch.
soak the rice in enough water for 30 minutes.
heat milk and let it come to a boil.
meanwhile drain the rice and keep aside.
reduce the flame and add the rice.
stir and simmer the milk and let the rice grains cook.
the whole process of cooking the rice in the milk takes about approx 35-37 minutes on a low flame.
you want the rice to really cook well and the kheer also thickened somewhat.
after the rice is added, add the sugar.
stir and continue to stir often so that lumps are not formed.
scrape the sides of the pan and add this dried milk into the pan.
meanwhile in a microwave safe bowl take the almonds and cover it with water.
microwave on high for 2-3 minutes.
let the almonds cool and then peel them.
slice them along with the cashews.
rinse the raisins and keep aside.
take the cardamoms in a mortar-pestle and then powder them finely.
remove the peels and keep the powdered cardamom aside.
when the rice is almost ¾th done, add the almonds, cashews,cardamom powder and saffron.
cook further till the rice grains are completely cooked.
the kheer would also thicken by then.
remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
switch off the flame and add the raisins.
stir.
you can serve the rice kheer, hot or warm.
or pour in serving bowls and refrigerate.
this rice kheer stays good for 1-2 days in the refrigerator.

Notes
rose water can also be added to the rice kheer.

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Sunshine Kitchen Appliances


Be smart in #kitchen... And you might enjoy your #shopping more..

Its summers. #BeCool n stay Hydrated




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Tips To Keep Yourself Hydrated

With summers round the corner, staying properly hydrated seems quite a challenge. Unfortunately, most often we don't realize that staying hydrated is not just about drinking eight glasses of water daily but much more than that.

What makes staying hydrated important?

Water is a very important nutrient that is often taken for granted by us. Our lean body mass contains 70 percent water. Water is needed for crucial biochemical reactions in the body. It supplies nutrients, purges waste and is essential for maintaining blood circulation and blood pressure. Water is also what helps maintain body temperature. When we exert ourselves, the body temperature increases. Water carries all the extra heat away from the internal organs to the skin where it gets dissipated in the form of perspiration. This is why one of the biggest risks associated with dehydration is a heat stroke. So, staying well hydrated is key to good health.

So, this summer, face the heat by keeping yourself healthy and adequately hydrated at all times. Here are a few suggestions on the dos and don'ts for the sweaty months ahead.

Natural flavored beverages

Summers require a lot of fluid intake. When you get bored of plain water, try something like coconut water, one of the most refreshing drinks with very low carbohydrate and sugar content. Decaffeinated iced teas, lemonades, and homemade drinks with natural ingredients such as mint, strawberry, cucumber, etc., are also good options to break the monotony of plain water. On some days, buttermilk and fresh fruit smoothies can be included in the diet as well. Low-fat flavored milk is a perfect drink to be taken after a strenuous exercise routine. It replenishes what's lost in perspiration with electrolytes, rehydrates the body and injects proteins and carbohydrates into the system to take care of muscle build-up and refueling. Go, supplement your daily water intake with healthy and natural flavored beverages this summer to keep yourself hydrated.

Fluids as meals to make up for water and sodium losses

Soups, vegetable juices and broths can replace your traditional lunch or dinner during summers. Rich in salt and potassium content, these watery foods replenish vital minerals, make you feel pleasantly satiated and hydrate your body. Such foods are also easy to digest and help you stay active and alert on a hot summer day.

Eat fruits and vegetables that are rich in vital nutrients

Having fruits and vegetables that are rich in vital nutrients like minerals, natural sugars and vitamins is another way to keep yourself well hydrated during summers. Fruits like oranges, pineapples, melons, peaches, and strawberries are not just refreshing; they also help in hydrating your system effectively. Many seasonal summer fruits are loaded with vitamin C, which not only hydrates but also protects the skin from the harmful UV radiations. At least five cups of fruits and vegetables per day is recommended by experts for good health. While containing generous amounts of water, these foods are also a rich source of potassium - a very important nutrient for various functions of the body. So, don't feel shy grabbing a bunch of fruits and/or a cup full of vegetables.

Stay away from Alcohol, aerated drinks and fancy energy beverages

Alcohol, aerated drinks and fancy energy beverages don't really hydrate you, in fact most of these drinks dry up your body and deplete your system of its water content. So, ignore all the glitzy and fizzy endorsements of all unhealthy carbonated beverages and stick to water, juices and homemade refreshing concoctions.

Also, better to skip the so called energy drinks. They contain large amounts of sugar and stimulants. While that will give you an instant kick, in the long run it can be very dangerous. Caffeine and the other chemicals used in some of these products, up your heart rate and blood pressure, giving you a false feeling of surging energy. If you are hypertensive, these drinks can be all the more harmful for you. A big thumbs down to these.

Keep a bottle of water near you, always

Carry a bottle of water around, wherever you go. The best way of ensuring hydration is to carry your bottle along whenever you leave your house. This is especially advised if you are outdoors for long periods, say, for a site inspection or a beach holiday or a camping vacation. Frequently sipping on your bottle will keep you hydrated without making an extra effort.

Take an oath to drink water regularly even when indoors

A lot of people tend to ignore their hydration needs when indoors (home or office) that is till they feel thirsty. Studies show that by the time your body tells you that it needs fluid, you may have already lost a substantial amount of water. With a 2 percent body water loss, you could experience serious exhaustion, and cardiovascular problems - that result from the thickening of blood. The best way to avoid this is to keep a jug or bottle from which you drink a few ounces of water at regular intervals. Once the vessel is empty, fill it up again and keep it where you see it often.

Finally, keep track of your daily water intake. There is no flat formula to determine an individual's fluid needs. It differs depending on one's perspiration rate, the weather, one's clothing, and other factors. However, what's important is to balance daily water intake with one's losses to maintain body water.

A simple way to find out if you are adequately hydrated is to check the color of your urine. It should be pale yellow and not dark, smelly or cloudy. There's a more scientific way to determine your individual fluid replacement need as well, especially if you are into heavy workouts. Weigh yourself immediately before and after exercising. If you see an immediate loss of weight, it's basically water loss. Drink 5 cups of fluid for one kilogram of weight loss.

Well, in short listen to your body for its water needs and adopt different ways to stay hydrated.

Source :- http://www.lifehacker.co.in/jugaad/8-Tips-To-Keep-Yourself-Hydrated/articleshow/32417833.cms

How to make Samosa


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Ingredients:

For Cover:
1 cup all purpose flour (Maida) 
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala 
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed :
Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.