Friday, July 31, 2015



1 kg cut into 8 pieces Chicken
8 Pepper corns
625 ml Coconut milk
6 Coriander Roots
3 cms thinly sliced Ginger
3 tblsp Lime Juice
2 thinly sliced Green chilli
1 Lime Peel
4 shredded Lime Leaves  
1 tblsp Fish Sauce
3 tblsp chopped Coriander
To taste Salt


Beat peppercorns, coriander roots and ginger together and heat peppercorn mixture in a wok.
Stir in chillies, coconut milk, lime peel and leaves.
Mix the chicken pieces.
Cook over medium heat till the chicken is tender and liquid is reduced,about 40 to 45 minutes.
Mix fish sauce, salt and lime juice.Garnished with coriander leaves.
Serve hot.

Thursday, July 30, 2015



500 gms (Maredu) Dried Bael fruit
Pinch Citric Acid
2 kg sugar
4 L Water

1/2 tsp Black salt
1/2 tsp Roasted cumin powder
Ice cubes - as required
Lemon Juice to taste


Wash dried Bael fruit  thoroughly. Soak them in 4  liters of water for 12 hours .  the liquid will turns a dark color.
Next day morning, boil them along with the soaked water till it reduces to half of its original quantity. Strain the liquid with a double layered cheesecloth so that no particles trickle down. Pour the strained liquid into another heavy bottomed vessel.
To this liquid, the sugar and heat it till it turns slightly thick and sticky, approx 15 - 20 mts on low medium flame. Do not over boil it. Cool completely and keep aside
If you want to preserve the syrup, add a pinch of citric acid and mix. You can keep  in the fridge for 2 to 3 weeks.


pour 3-4  heaped tablespoons of the Bel syrup into a tall glass, add 1 1/4 tbsps of lemon juice and pour chilled water. Add ice cubes and serve. ( if you want add roasted cumin powder and black salt and mix well)

pour 3-4  heaped tablespoons of the Bel syrup into a tall glass, add 1 1/4 tbsps of lemon juice and pour soda to the brim. Add ice cubes and serve.

Wednesday, July 29, 2015


Mussoorie is a hill station and a municipal board in the Dehradun District of the northern Indian state of Uttarakhand.

Popularly known as the Queen of Hills, this charming hill station, 34 kms from Dehradun is situated at an altitude of 2003 mts in the Garhwal hills. above sea-level. Mussoorie is one the beautiful hill stations in India and the most frequently visited. It provides excellent respite to people who want relief from the hot sultry conditions of the plains, especially since it is close enough to the capital to make just weekend trip. Also, major Hindu pilgrimage sites like Kedarnath, Badrinath, Gangotri, Yamunotri, Haridwar, Rishikesh are not far from this place.
Places to visit in Mussoorie


The road takes its name from the rock which is shaped like a camel’s hump on its back and stretches around a distance of about 3-4 kilometres from Kulri bazaar to the Library Chowk in Mussoorie. The road is ideal for a walk as one can get amazing views of the valley and the mountains from here.


The Kempty falls are surrounded by high mountain ranges and are situated at an altitude of approximately 1,364 meters above sea level.
The sound of the water which falls on the rocky bed of the water below among the lush green vicinity.


The highest peak in Mussoorie, with an altitude of over 2,290 meters above sea level and provides some amazing and never seen before views of the mountains that house the holy shrines of Kedarnath and Badrinath.


The centre of the Tibetan settlement in Mussoorie, happy valley is situated at a short distance from the mall road. This is the place where Tibetans first arrived in India when they fled from Lhasa in 1959, led by their spiritual leader dalai lama before he moved to Dharamshala. The place is lined with oaks and deodars and has several small hotels ,you will get to experience calm like no other.


Located at 6 kilometres on the Mussoorie-Dehradun road, the lake was recently developed as a picnic spot by the city board and the Mussoorie Dehradun Development authority. A nice small lake, which is created by a natural water fall, while going down from road to lake in the way very good small water fall is there , you can see duck swimming in lake, you can ride a paddle boat here as well and enjoy the amazing surroundings.


The second highest point in Mussoorie, the place’s name is derived from the event of firing cannon from this place to tell what time is it to the people during the British colonization hence giving it the name ‘Gun Hill’. The place lies at an altitude of 2,024 meters above sea level and offers some majestic views of the surroundings.


The temple is located at a distance of around 9 kilometres west from Mussoorie atop Benog hill at an altitude of 2,240 meters above sea level. The place enshrines a centuries old idol of the Hindu deity Goddess Durga, the manifestation of supreme beauty and deadly power in the Hindu mythology.


Also famously known as the mall road, it is a total shopper’s delight with everything in the same location. The Mall is like the lifeline of Mussoorie with almost everything located on this very stretch. Be it attractions, hotels, restaurants, shops – The Mall houses them all.
To mention just 10 places out of the many attractions in “The Queen Of Hills” is definitely based on our experience and opinion. However, we have tried our best to mention the places we thought, were a must visit. In case we have left out any place that you think needed to be mentioned, please feel free to mention the places in your comments.



2 tsp coriander seeds
2 chopped onion
400 g paneer
2 tsp Garam Masala or curry Madras
1 teaspoon pepper
2 tablespoon of honey
salt to taste 
2 teaspoon minced fresh ginger 
4-5 peanut oil


Heat the oil and fry the paneer   cut into thick slices until result golden and crisp.
Keep aside 
Stir fry the onion and spices in the oil,  add honey and  mix well and add salt to your taste 
 Put the paneer in the pan with the spices and cook a few minutes. Serve hot with vegetables warmed with garlic and salt.

Tuesday, July 28, 2015



11/2 cup makai ka atta (maize flour )
10 tbsp   maida  (plain flour)
1/2 tsp ajwain (carom seeds)
 maida ( plain flour ) for rolling
1tsp dried oregano
plain flour (maida) for rolling
oil for deep-frying
salt to taste
4 tsp oil


 In a deep bowl combine all the ingredients  and mix well and knead into a soft dough using the water wich you need
Divide the dough into 3 equal portions.
Roll every  portion into a 250 mm.diameter circle using a little plain flour for rolling and prick it evenly with a fork.
Cut into 16 equal triangles 
Heat the oil in a deep non-stick kadhai and deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
Cool and store in an air-tight container. 

Monday, July 27, 2015


Goa is a state in western India with coastlines stretching along the Arabian Sea. . Goa is also known for its beaches, ranging from popular stretches at Baga and Palolem to laid-back fishing villages such as Agonda.
Goa is a former Portuguese colony, the Portuguese overseas territory of Portuguese India existed for about 450 years until it was annexed by India in 1961.
Panaji is the state's capital, while Vasco da Gama is the largest city.
 Renowned for its beaches, places of worship and world heritage architecture, Goa is visited by large numbers of international and domestic tourists each year. It also has rich flora and fauna

1.  Markets

The Anjuna flea market is held every Wednesday from morning until evening, except during the monsoon season, on the southern end of Anjuna Beach. The market has has exploded in size and attracts people from all over Goa. It's now got over 500 stalls, and is still growing.. After a day of shopping til you drop, head over to Curly's beach shack and take in the sunset scene there.

2.  Goa Beaches

Goa's long stretch of sandy coastline is renowned for its multitude of beaches. There's something on offer for everyone, from luxury resorts to makeshift huts, and trance parties to tranquility.

3.  Spice Plantations

Another highlight of a trip to Goa India is the spice plantations in the dense jungle around Ponda. Goa's lush tropical climate makes it an ideal place to grow spices. The spice farms are open to visitors.
One of the oldest and most acclaimed plantations in Goa is the  Sahakari Spice Farm, located around 40 minutes from Panjim.  Others include the Tropical Spice Plantation, Savoi Plantation, and Pascol Spice Village. Accommodations, and other activities such as elephant or boat rides, are offered at many of the farms.

4.  Old Goa

Once the magnificent Portuguese capital of Goa India, these days all that remains of Old Goa is a handful of imposing churches and cathedrals. They are amongst the largest in Asia though. Some of the buildings have now become archeological museums, and provide a fascinating display of Goa's history.

One of the most interesting buildings in Old Goa is the Convent and Church of Saint Francis of Assisi, built in 1521. Just opposite is the Basilica of Bom Jesus, which contains the preserved remains of the body of Saint Frances Xavier, a revered missionary and the patron saint of Goa. The body is shown to the public every 10 years, Old Goa is situated not far from Panjim, Goa's current capital.

5.  Latin Quarter

Capital city Panjim is worth visiting for its Fontainhas neighborhood. Declared a UNESCO Heritage Zone in 1984, it gets its name (meaning "fountain") from the fountain at the foot of the hill. You'll be transported back in time as you wander past colorful old Portuguese homes, belonging to the last surviving Portuguese families of Goa. Narrow winding streets and lanes, quaint shops, art galleries, bakeries, and restaurants give it undeniable charm.

6.  Wildlife Sanctuaries

Goa India isn't just all about beaches and churches. The state's location along the mountainous Western Ghats is home to an array of birds and animals. Around 20% of Goa consists of wildlife sanctuaries. They're open all year round, although October to March are the best months to visit.

The two main sanctuaries are Bhagwan Mahvir (of which Mollem National Park is a part) and Cotigao. On the fringe of the Mollem National Park you'll find the imposing Dudhsagar Falls, where the water rages down from a huge height during and just after the monsoon season. Accommodations, provided by the Goa Forest Department, are available at both sanctuaries. For a very eco-friendly stay, try a mud hut at the Shanti Nature Resort in Mollem National Park.


This Mathura aloo ki sabzi is usually you served with a lentil stuffed, deep fried pastry, khasta kachori. The kachoris are slightly bruised on the top and allowed to dunk in the soupy textured aloo ki sabzi. It can be served with puris anche.


 - 3 Aloo, large, boiled and peeled
 - 2 -3 Green chilies
 - 1 Ginger
 - 1/4 tsp Turmeric powder
 - 3/4 tsp Amchur powder
 - 1/4 cup, chopped fine along with stalks Coriander leaves
Salt to taste

Grind to a fine powder

- 4-5 Cloves (do not skimp on cloves)
 -1 Green cardamom
  -1Black cardamom
 - 1/2 tbsp Coriander seeds
- 1/2 tsp Cumin seeds
 - 1/2 tsp Black pepper corns
 - 1/2 Cinnamon stick

For tempering

- 1/2 tbsp Oil
 - 1/2 tsp Cumin seeds
 - 1 Dry red chilies , tear into two pieces
 - 1 Bay leaf
 - 1/4 tsp Asafoetida


Roughly crush the boiled potatoes with your hand. Set aside.
Grind the spices listed above to a fine powder. Set aside.
Coarsely crush ginger and green chilies in a mortar pestle. Set aside.
Heat oil in a heavy bottomed vessel till hot. Reduce flame to medium, add cumin seeds and allow to splutter. Add red chilies, bay leaf and asafoetida and saute for a few secs.
Next add the green chilies-ginger paste and turmeric powder and mix. Immediately add the crushed potatoes and mix. Add 5-6 cups of water or enough water longer available That the potatoes are Immersed in it. Remember its a liquidy curry.
Add salt and three fourth of the coriander leaves (along with stalks) and mix. Bring to a boil, reduce flame to medium low, place lid and cook for 45 mts. Keep stirring once in a while I know That the curry does not stick or burn at the bottom. If required, add blackberries water for a liquidy consistency During the cooking process.
Add garam masala powder and amchur powder and mix well.
Turn off flame and remove to a serving dish. Garnish with chopped coriander and place lid and allow to rest for a few mts before serving.
Serve warm with khasta kachori or puris. If serving with puris, you can make a slightly thicker gravy by reducing water content.

Add more water if required for a liquid-y consistency.
Add 3 to 4 tbsps of the mashed potato mixture to the simmering potato curry.

Sunday, July 26, 2015


Darjeeling is a town in India's West Bengal state, in the Himalayan foothills.

 It's famed for the distinctive black tea grown on plantations that dot its surrounding slopes. Its backdrop is Mt. Kanchenjunga, among the world’s highest peaks.
This is the land of the muscatel flavoured Darjeeling tea revered by connoisseurs across the globe. This is the land of the world heritage Darjeeling Himalayan Railway where the century old miniature steam engine still chugs uphill vying for space with the fast disappearing Land Rovers.
 Subsequently, extensive tea plantations were established in the region, and tea growers developed hybrids of black tea and created new fermentation techniques. The resultant distinctive Darjeeling tea is internationally recognised and ranks among the most popular of the black teas
The Darjeeling Himalayan Railway connects the town with the plains and has one of the few steam locomotives still in service in India.
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. It is available in black, green, white and oolong. When properly brewed, it yields a thin-bodied, light-coloured infusion with a floral aroma. The flavour can include a tinge of astringent tannic characteristics, and a musky spiciness sometimes described as "muscatel"

Darjeeling tea is normally made from the small-leaved Chinese variety of Camellia sinensis var. sinensis, rather than the large-leaved Assam plant . Traditionally, Darjeeling tea is made as black tea; however, Darjeeling oolong and green teas are becoming more commonly produced and easier to find, and a growing number of estates are also producing White Teas.
 Many Darjeeling teas also appear to be a blend of teas oxidized to levels of green, oolong, and black.

First flush is harvested in mid-March following spring rains, and has a gentle, very light colour, aroma, and mild astringency.
In between is harvested between the two "flush" periods.
Second flush is harvested in June and produces an amber, full bodied, muscatel-flavoured cup.
Monsoon or rains tea is harvested in the monsoon (or rainy season) between second flush and autumnal, is less withered, consequently more oxidized, and usually sold at lower prices. It is rarely exported, and often used in masala chai.
Autumnal flush is harvested in the autumn after the rainy season, and has somewhat less delicate flavour and less spicy tones, but fuller body and darker colour.

Darjeeling white tea
The white variant of Darjeeling tea has a delicate aroma and brews to a pale golden colour with a mellow taste and a hint of sweetness. Darjeeling white tea leaves are very fluffy and light; therefore, it is recommended to use more (by volume) when preparing it than one normally would for other teas

The tea is hand picked and rolled, then withered in the sun, making it a rare tea. It is grown in the rainy and cold climate of Darjeeling at altitudes up to 2000 metres.

Darjeeling oolong

The oolong variant of Darjeeling tea has two distinct types: clonal and China. The China type is more similar to Taiwan oolong and the clonal type is totally different from it

Darjeeling oolong is lighter than usual Darjeeling black tea during first flush, as it is semioxidized. The cup looks light orange and infusion remains green. Darjeeling oolong in second flush is more accepted worldwide. It is more thick in cup and dark orange in liquor with distinct muscatel flavours. 

Altitudes 3000 ft above sea level are required.
Average temperatures should remain between 5 and 20 °C throughout the season.
Lower elevation gardens can produce teas of similar appearance, but the flavour differs greatly from the main characteristics of oolong tea.

Darjeeling oolong teas are made from finely plucked leaves, usually two leaves and a bud, and are sometimes withered naturally in sun and air. The withered leaves get hand-rolled and pan-fired at certain temperatures. This can also be done in machine: withered in trough, lightly rolled in a rolling machine and fired at 220 °C in a quality dryer with faster run-through, depending on the leaves used.


The Gange- Ganga  is a trans-boundary river of Asia which flows through the nations of India and Bangladesh. The 2,525 km (1,569 mi) river rises in the western Himalayas in the Indian state of Uttarakhand, and flows south and east through the Gangetic Plain of North India into Bangladesh, where it empties into the Bay of Bengal. It is the third largest river by discharge
River Ganga or the Ganges is a major river of the Indian subcontinent, associated in myth and reality with the land and people of India as well as neighboring countries like Bangladesh. In Hinduism, the river Ganga is personified as Goddess and holds an important place in the Hindu religion. In Hindu mythology, it is believed that bathing in the river Ganga causes the remission of sins and facilitates the attainment of salvation or nirvana. This deep-rooted truth is proved by the fact that people travel from distant places to immerse the ashes of their kin in the waters of the Ganga at Varanasi or other places located on the banks of this holy river. Some of these sacred places, located on the Ganga, are Varanasi, Haridwar and Prayag (Allahabad

For most of its course the Ganges flows through Indian territory, although its large delta in the Bengal area, which it shares with the Brahmaputra River, lies mostly in Bangladesh. The general direction of the river’s flow is from northwest to southeast. At its delta the flow is generally southward.
The Ganges river has its source in the Himalayas, at Gaumakh in the southern Himalayas. The Ganga river has been declared as India's National River. A species of dolphins found in the Ganges river know as the Ganges Dolphin was recently declared as the National Aquatic Animal of India. The Ganges Plains or the Ganga River Basin is one of the most fertile land in the world.



300 g Sugar
 1 Yeast
100 Butter
300 g of unpeeled almonds
600 g flour
5 eggs
1/2 lemon zest
1 pinch of salt


Turn the oven to 200 C and  puts  to toast the  almonds for  3 minutes. Remove from oven and let cool.
Place the eggs in a large bowl and add a pinch of salt and sugar
riding well until frothy
Add the melted butter (lukewarm), lemon zest and flour sifted with baking powder.
Mix all ingredients.
Once the mixture is smooth, add the almonds and put the mixture on a floured surface and knead the dough by hand to get a ball uniform
Divide the dough into three balls of the same size and shape of these three long loaves of about 30-40 cm
Transfer the loaves on a baking sheet covered with paper oven
 Give them over lightly beaten egg and bake for 20 minutes in hot oven at 180 degrees.
After this time, remove the bread let cool a few minutes and proceed to cut into 1.5 cm diagonal.
Put the biscuits obtained back into the baking tray and put them back in the oven at 170 degrees for 5-10 minutos.

served cold and can be stored in a tightly closed recipiende

Saturday, July 25, 2015


Cantucci o Galletas con almendras ...son una especialidad tipica de Toscana ( Italia )
En general es un dulce tipico navideño
Simples de hacer y muy buenos .


300 g de azúcar
1sobre  Levadura
100 Mantequilla
300 g de almendras sin pelar
600 g de harina
5 huevos
1/2 ralladura de limón
1 pizca De sal

Para untar 

1 huevo pequeño

Metodo de preaparacion 

Encienda el horno a 200 C y dejar tostar las almendras bien dispuestos en una placa durante3 minutos. Retire del horno y dejar enfriar.
 Coloque los huevos en un tazón grande y agregue la pizca de sal y el azúcar y
montar  muy bien hasta que quede espumoso
Añade  la mantequilla derretida (tibia) , la ralladura de limón y la harina tamizada con el polvo de hornear.
Mezclar todos los ingredientes.
Una vez que la mezcla es suave , agregar las almendras y poner la mezcla en una superficie enharinada y trabajar la masa a mano para conseguir una pelota uniforme
Divide la masa en tres bolas del mismo tamaño y forma  de estos tres panes largos de aproximadamente 30-40 cm
Transferir los panes en una bandeja de horno cubierta con papel del horno
 Dales por encima  con huevo ligeramente batido y hornear durante 20 minutos en el horno caliente a 180 grados.
Después de este tiempo, retire los panes deje enfriar unos minutos y proceder a cortar en diagonal de 1,5 cm.
Poner  las galletas obtenidas de nuevo en la bandeja del horno  y meterlas de nuevo en el horno a 170 grados durante unos 5-10 minutos.Darles la vuelta

Se sirven frios y se pueden guardar en un recipiende bien cerrado


 For this recipe you will need a large roasting pan fitted with a roasting rack, a brush or turkey baster, and a meat thermometer.

Make sure your turkey is fully defrosted. If you bought a frozen bird, you’ll need to put it in the fridge 3 to 4 days ahead to thaw.


1  natural turkey
vegetable  oil
Freshly ground black pepper
4 tablespoons unsalted butter
1/2 onion, quartered
1 celery stick, cut into 3 pieces

1/2 lemon


The night before you roast the turkey, remove the contents from the cavity. Discard the giblets  and reserve the neck. Rub the turkey all over with salt, including a few under the skin covering the breast. Place the turkey in a dish or on a baking sheet, cover with plastic wrap, and refrigerate until the next day.
Heat the oven to 180C and place a rack in the lower third.
Pat the turkey dry inside and out with paper towels and tuck the wing tips back and underneath. Rub a generous amount of vegetable oil inside the cavity and all over the outside. Season well with salt and pepper, including inside the cavity and under the skin.
Break the butter into little chunks and place them under the skin covering the breast. Put the lemon, onion, and celery inside the cavity.
Place the turkey, breast down, on a roasting rack set in a roasting pan and put the reserved neck in the bottom of the pan. Roast for 45 minutes, basting the turkey every 20 minutes once the pan juices accumulate.
After 45 minutes, flip the turkey onto its back and continue to baste and roast for about  2 1/2 hours.

When a meat thermometer inserted into the inner thigh registers 170°F and the juices run clear, remove the turkey from the oven and let it rest 20 to 30 minutes before carving. 


Shivling (6,543m). Shivling is a two summit mountain which lies not far from the snout of the Gangotri Glacier [the largest glacier in the Himalaya]. It is one of the most beautiful peaks in all Garhwal. 
It lies in the northern Indian state of Uttarakhand, 6 kilometres (4 mi) south of the Hindu holy site of Gaumukh (the source of the Bhagirathi River). Its name refers to its status as a sacred symbol of the god Shiva. It was called "Matterhorn Peak" by early European visitors because of its similarity in appearance to that Alpine peak. While not of locally great elevation, it is a dramatic rock peak, and most visually striking peak seen from Gaumukh
Shivling forms the western gateway for the lower Gangotri Glacier, opposite the triple-peaked Bhagirathi massif. It lies on a spur projecting out from the main ridge that forms the southwest side of the Gangotri Glacier basin
It was also called Mahadeo Ka Linga or (Mahadev Ka Linga) Appearing as a single pyramid when seen from Gaumukh, Shivling is actually a twin-summitted mountain, with the northeast summit being slightly higher than the southwest summit, 6,501 m
Shivling is well-defended on all sides by steep rock faces; only the west flank has a moderate enough slope for snow accumulation
Since the first ascent, at least ten other routes have been climbed on the peak, ascending all major ridges and most major faces of the mountain. All routes are extremely serious undertakings.

In 2004 Shirshendu Mukherjee became the youngest person in the world to have climbed the mountain at the age of 19 as a part of an Indian expedition.
In 2005, Basanta Singha Roy and Debashis Biswas, both climbers from Mountaineers Association Of Krishnanagar (MAK), West Bengal, India, were the first successful summiters of India

Friday, July 24, 2015


Chandratal or Chandra Tal or Chandra Taal or Chander Taal or simply Moon Lake is a barren but beautiful lake located at a height of 14100 feet in Himachal Pradesh in northern India. 
The lake can be visited only during the three summer months. For the rest of the season, the lake remains cut off and frozen.
The lake is normally blue but changes colour with the colour of the sky
The azure waters of Chandra Tal—Lake of the Moon—reflect the vivid hues of a bright Himalayan day. 
Travelers often get awestruck by the blue colour of the lake, bordered by wide carpet of green grass coupled with the pristine white of Chandra Bhaga mountain range
According to Hindu mythology, Chandratal is the place where Indra, the King of Gods, came down on his chariot to transport Yudhishthira, eldest of the five Pandavas, in his mortal form to Swarga (heaven). Locals believe that fairies visit the lake at night.
The azure waters of Chandra Tal—Lake of the Moon—in Himachal Pradesh, India, reflect the vivid hues of a bright Himalayan day. 



24 Cucumber baby 
4 cups Yogurt / Curd 
2,5 cm Ginger 
4 Green Chilli chopped finely 
Salt to taste 
few Coriander leaves 


Remove its skin of cucumber  and cut into small pieces.
In a blender, add the cucumber, curd / yogurt, green chillies, ginger coriander leaves and salt. Blend till it is smooth. Add more curd if you need.
Optional -you can add curry leaves or mint leaves.
If you sprinkle chat masala or roastes powder ,wich increases it's flavor

Thursday, July 23, 2015



2 cup masoor dal
2 green chilli, slit lengthwise
2 onions, finely chopped
2 tomato, finely chopped
1/2 tsp turmeric pwd
3/4 tsp coriander pwd
1/2 tsp red chilli pwd (
3/4 tsp grated ginger
pinch turmeric pwd
2 curry leaves
pinch of cumin pwd
salt to taste
1 tbsp oil

For seasoning

3 dry red chilli, de-seed and tear
pinch of asafoetida
4  tsps ghee
1 tsp cumin seeds


 In a pressure cooker, place a cup of masoor dal and turmeric pwd ,4 cups of water and pressure cook upto 2 whistles.
 Mash dal, add 1 cup of water and salt. You can add more water if you want a watery consistency. Keep aside.
Heat oil in a cooking vessel, add curry leaves, green chilli, grated ginger and coriander pwd, cumin pwd and red chilli pwd and over low flame let the oil be infused with these spice for a few seconds.
Add the onions and saute for 5 mts. Add the chopped tomatoes and cook for few min
Add the cooked dal to this mixture and combine. Cook for 10min
 In a pan, heat oil for seasoning. Add cumin seeds and let them splutter. Add the red chillis and asafoetida and turn off heat. Pour this seasoning over the dal and serve with rotis or white rice.



500 g dogfish
5-6 cherry tomatoes
200 g tomato paste
1 onion
White wine


Chop the onion and fry  in a little olive oil.
Add the fish cut into pieces.
Adds a splash of white wine.
Add tomato paste and cherry tomatoes, cut in half
Let the fish simmer for 10-15 minutes.
From time to time spin it.
At the end add the chopped parsley



500 g melgacho
5-6 tomates cherry
200 g pasta de tomate
1 cebolla
vino blanco

Metodo de preparacion

Pica la cebolla y empochala  en un poco de aceite de oliva.
Anade el pescado cortado a trozos .
Dale vuelta y vuelta ,y añade un chorro de vino blanco .
Añade pasta de tomate  y los tomates cherry ,cortados a mitad
Deja que se cocine el pescado a fuego lento ,por  10-15 minutos .
De ves en cuando giralo.
Al final añade el perejil picado

Wednesday, July 22, 2015


NAMASTE  or NAMASKAR  is the Indian way of greeting each other. Wherever they are – on the street, in the house, in public transport, on vacation or on the phone – when Hindus meet people they know or strangers with whom they want to initiate a conversation, namaste is the customary courtesy greeting to begin with and often to end with. It is not a superficial gesture or a mere word, and is for all people - young and old, friends and strangers.

Out of respect for women's privacy, men usually do not shake hands with or touch women in public.

Namaste and its common variants ‘namaskar,’ ‘namaskaara’ or ‘namaskaram’, is one of the five forms of formal traditional greeting mentioned in the Vedas. This is normally understood as prostration but it actually refers to paying homage or showing respect to one another, as is the practice today, when we greet each other.

The Namaste is India's traditional greeting. One presses the palms together (fingers up) below thechin and says Namaste (in the south, Namaskaram). For superiors or to show respect, a slight bow isadded
The hands should be in front of the chest, symbolically indicating the heart chakra. A very slight bow of the head shows additional respect.

Namaste comes from the Sanskrit words namah te -- literally: "I bow to you."
The first part of the greeting -- na ma -- means 'not mine'. In other words, you are reducing your ego or putting yourself second to the person with whom you are greeting.

The reason why we do namaste has a deeper spiritual significance. It recognizes the belief that the life force, the divinity, the Self or the God in me is the same in all. Acknowledging this oneness with the meeting of the palms, we honor the god in the person we meet.

During prayers, Hindus not only do namaste but also bow and close their eyes, as it were, to look into the inner spirit. This physical gesture is sometimes accompanied by names of gods like ‘Ram Ram’, ‘Jai Shri Krishna’, ‘Namo Narayana’, ‘Jai Siya Ram’ or just ‘Om Shanti’ – the common refrain in Hindu chants. This is also quite common when two devout Hindus meet - indicating the recognition of the divinity within ourselves and extending a warm welcome to each other.



 500 g fusilli
400 g of fresh broccoli
400 G Sausage
50 g white wine
2 cloves garlic
black pepper and salt to taste
50 g extra virgin olive oil


Boil a pot of salted water. Clean the broccoli and then transfer them into boiling water and put a lid.
Let them boil for 6-7 minutes
 Cut sausage and remove the intestines, remove it with your hands and finely pícala.
Put the oil in a large skillet and rozolar the garlic, then add the sausage .After a few seconds, add the meat and add the white wine.
With a slotted spoon, do not throw the cooking water, add the broccoli to cooked meat a little at a time . Simmer everything for 3-4 minutes, remove the garlic with the help of tongs
Let the water where the broccoli is cooked boils and then dropped the pasta and let to boil .The necesary time When the time the pasta is cooked, drain them with a slotted spoon transfer it directly into the sauce with broccoli and salchicha.Si is too dry add 2 tbsp  of water where you cooked the pasta.
Then, mix the pasta in the sauce blasting everything in the pan for a few minutes.



500 g fusilli
400 g de brócoli fresco
400g Salchicha
50 g Vino blanco
 2 dientes de ajo
pimienta negro y sal a gusto
50 g Aceite virgen extra de oliva

Metodo de preparacion

Pon a hervir una olla de agua salada. Limpia los   brócoli y  luego transferirlos en agua hirviendo y poner una tapa .
Dejalos hervir  durante 6-7 minutos
 Corte la salchicha y quitar el intestino, quitárlo con las manos y picala finamente.
Pon el aceite de una sartén grande y rozolar los dientes de ajo , a continuación, añadir el chorizo ​​.Después de unos segundos, añadir la carne y añade  el vino blanco.
Con una espumadera, ( no tirar el agua) de cocción, añade los brócoli cocidos a la carne un poco a la vez. Cocine a fuego lento todo durante 3-4 minutos, retirar el ajo con la ayuda de pinzas de cocina
Deje que el agua donde se cocinó el brócoli empiece a hervir y luego dejó caer la pasta y cocinele el tiempo necesario .Cuando la pasta esté cocida, escurrir con una espumadera transferirlo directamente en la salsa con brócoli y salchicha.Si esta demasiado seca añade un par de ccucharas de agua donde has cocinado la pasta.
A continuación, mezclar bien la pasta en la salsa de voladura todo en la sartén durante unos minutos.

Tuesday, July 21, 2015


Mehndi is the traditional art of painting the body in ornate designs with henna.
Associated with transformation and transcendence, it is a beautiful and mysterious art form 
The Indian name "mehndi" designates the process, the dye, and the stain of mehndi.  
A paste is made from the crushed leaves of the henna plant mixed with other natural ingredients, such as eucalyptus oil, lemon juice, and black tea. The paste is applied to the skin, and when removed several hours later, it leaves beautiful markings that last from 1 to 3 weeks.
To make the dye, henna (mehndi) leaves are dried and finely ground.  The powder that results is filtered two or more times through a fine nylon cloth. This process results in removing the coarse fibers from the powder, making what is left finer and easier to use. The artist then mixes this fine powder with an oil (such as eucalyptus, nilgiri, or mehndi oil) and other liquids (lemon, water, or tea), making a thick paste. This paste is applied to the wearer's hand in various designs, which can range from large, thick patterns to Moroccan geometric patterns to traditional Indian paisleys and lace-like drawings.  All depends upon the skill of the artist and the style of designs used.  A solution of lemon juice and sugar is then applied to the drying mehndi to allow it to remain stuck to the skin and to improve the dying process.  

After 2 - 12 hours, during which the mehndi dries, the wearer scrapes the paste off to reveal the designs, which resemble tattoos and last 1-3 weeks on the skin. While the color of the mehndi dye is a deep shade of green, once removed the dye leaves a color varying from light orange to a deep brownish- black.  Be sure to keep this in mind as you look at photographs throughout this page. A word of warning before we continue: never use black henna. The black designs you see to the left show skin with the henna paste still applied.

Palm -designs invoke images of opening and offering (usually sun, flower, mandala)
Back of hand as a shield -acts-closing, defending, clenching-symbolizing protection.
Acording to Eastern Indian Palmistry
Right hand - Male, Projective
Left hand - Female, Receptive
Feet - the stain deeply & tops are long-lasting.
The feet are Recognized as a point of divine contact, Considered a holy junction,
Where Human being and Earth meet.