Ashoka Foods Panki, Kanpur, Uttar Pradesh

Description: * 2 cups Ashoka Sattu * 3 cloves garlic, finely chopped * 1 small red onion, finely chopped * 4 green chillies, finely chopped * 1/2 cup coriander leaves, finely chopped * 1 tablespoon lime juice * 1 tablespoon Ajwain * 1 tablespoon Kalonji

Heat ghee in a pan. Add cloves and cardamoms. Now add the sewain and stir. Soak saffron in milk. Add the milk to the sewain. Simmer and keep stirring. The sewain will become a little tender. Meanwhile, in another pan, add a cup of water to the sugar and simmer till a thick, sticky syrup (chashni) is formed. Add the sugar syrup to the sewain. Add khoya, almonds and pistachio and simmer and stir until the sewain is cooked and tender. Switch off the fire. Add kewra to the sewain and keep the pan covered for some time for all the flavours to absorb in the dish.

India is a land of cultural diversity, which is primarily influenced by religion. So, it goes without saying that you can witness several types of `pooja` or worship, which the devotees perform to show their respect to the Gods and Goddesses, in order to get blessing from the deities. sitagita informs you about Hindu deities along with the primary festivals that are celebrated in India. There are different types of worship which varies from one religion to the other, Hindus perform pooja in a more elaborate way. Unlike other religions, a number of pooja items are required to perform the worship. sitagita is a very helpful site, which can guide you regarding the different items used in the worship. Roli and Kalaba is the items have special significance.

Cook noodles boil 3-4 cups of water and cook noodles for 3-4 minutes. Make sure its not over cooked. Drain water and wash it to remove the excess starch and add 1 tsp oil and mix well to avoid sticking. Cut veggies into fine thin strips,chop the spring onion finely(green part) and chop the white part separately. Heat a pan with oil and fry white part of the spring onion. Add the veggies one by one frying each for half minute. Add the sauces, salt and pepper. Give a quick stir.   Add the drained noodles and mix well. Add the chopped spring onion and stir well.  

Description: An Indian sweet preparation traditionally made out of evaporated milk blended with wheat flour, fried & soaked in sugar syrup.

Garam masala (from Hindi: गरम मसाला, garam ("hot") and masala ("mixture")) is a blend of ground spices common in North Indian and other South Asian cuisines.[1] It is used alone or with other seasonings. The word garam refers to intensity of the spices rather than capsaicin content. black & white peppercorns. cloves. Cinnamon black & white cumin seeds black, brown & green cardamom pods

  Today, hot chocolate in the form of drinking chocolate or cocoa is considered a comfort food and is widely consumed in many parts of the world.  

Use custard powder sauces over puddings, cakes and other desserts. Pour over mixed fruits to make fruit salad with custard. Use as a sauce poured over jellies. Combine with mixed fruits and pour over tart shells to make fruit tarts. Bake or chill. Serve with glaze and fruit slices.

  Baking powder is generally just baking soda mixed with an acid, and a number of kitchen acids may be mixed with baking soda to simulate commercial blends of baking powder. Vinegar (dilute acetic acid), especially white vinegar, is also a common acidifier in baking; for example, many heirloom chocolate cake recipes call for a tablespoon or two of vinegar.Where a recipe already uses buttermilk or yogurt, baking soda can be used without cream of tartar (or with less). Alternatively, lemon juice can be substituted for some of the liquid in the recipe, to provide the required acidity to activate the baking soda.