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08Mar

As we celebrate more than 100 years since the inaugural International Women’s Day, we are once again reminded that despite the great strides women and girls from all walks of life have made, endemic challenges -- often mired in cultural, social, and political norms -- still keep half the population worldwide from realizing its full potential. As a result, societies and countries also fail to live up to their own capabilities. Fortunately, a groundswell of support is building to turn the tide. It’s fitting that the theme of International Women’s Day 2017 is #BeBoldforChange. In an ever-growing interconnected world, we all have a responsibility to stand up for gender equality as it will support people everywhere.

It is, however, often easy to be discouraged. As the recent roll out of the annual State Department’s Human Rights Report reveals, no country is immune from gender based violence (GBV), despite strong laws in many countries criminalizing such abuse, including in the United States.


In fact, one out of every three women globally is affected by violence during her lifetime, and the situation is even more dire in developing countries. According to the World Health Organization, roughly 38 percent of murders of women are committed by a male intimate partner. Other studies estimate that more than 200 million girls and women living today have undergone female genital mutilation/cutting. Such harmful practices carried out in the name of tradition, including so-called “honor killings,” have no place in the 21st century. The list goes on. Passing laws is just one step; there is much more that needs to be done to address the problem, including providing services for survivors to recover and to thrive, holding perpetrators to account, and preventing such violence from happening in the first place through education and raising awareness.

06Mar

Pav bhaji - Learn how to make easy mumbai style best popular, delicious and tasty pav bhaji recipe at home.Pav bhaji is undoubtedly an Indian street food very well liked in Mumbai but has slowly but surely gained its popularity all over India.

Pav bhaji is undoubtedly an Indian street food very well liked in Mumbai but has slowly but surely gained its popularity all over India.

Pav Bhaji was invented in Mumbai in the 1850s. It's a spicy, buttery dish that reflects both the city’s multi-culturalism as well as its fast moving lifestyle. It's the quintessential Mumbai meal. Street vendors invented it in the 1850s for the textile staffs in the city


Ingredients used in Bajji for pavbajji


• Diced potatoes - 2 no.
• Sliced radish - 1 no.
• Diced carrot - 2 no.
• Chopped eggplant - 1 small.
• Chopped capsicum - 1 no.
• Chopped coriander leaves - 1 cup.
• Chopped green chillies - 4 no.
• Ginger garlic paste - 2 tea spoon.
• Lemon juice - 1/2 tea spoon.
• Coriander powder - 1 tablespoon.
• Fennel powder - 1/2 tea spoon.
• Dry mango powder - 1/2 tea spoon.
• Kasuri methi (fenugreek leaves) - 1 tea spoon.
• Chopped onion - 1 cup.
• Chopped tomatoes - 1 cup.
• Turmeric powder - 1 tea spoon.
• Red chili powder - 1/2 tea spoon.
• Cumin seeds - 1 tea spoon.
• Hing - pinch.
• Salt - to taste.
• Water - as required.
• Food color(optional) - as required.
• Oil - as required.
Method:
  1. Pressure cook all the vegetables with water until it gets to a mashy consistency.
  2. Heat butter in a pan, add cumin seeds, chopped onion and cook until they turn light brown.
  3. Then add ginger garlic paste, turmeric powder, green chilies, chopped tomatoes and cook for another 1 minute.
  4. Season with coriander powder, Fennel powder, Dry mango powder(optional) & also add water so that it won’t stick to the surface of pan.
  5. When comes to thick consistency, add half tsp of red chili powder, kasuri methi, hing(optional) to the same pan.
  6. Add boiled vegetables and mash by using Vegetable Masher and season with salt.
  7. Add chopped coriander leaves and butter and mix it well.
  8. At last add food color(optional) to bhaji if necessary.
  9. In a separate pan heat ½ tsp of oil, add bhaji and garnish by chopped coriander leaves, lemon juice and serve it hot with pav.

Serve delicious Pav Bhaji as evening snack.


06Mar

Tarts don’t always have to be sweet. Craving something savoury that’s also a treat and easy to make? There are plenty of options but we decided to try out a Tomato Galette recipe, adapted from One Pan and Done: Hassle-Free Meals From the Oven to Your Table by Molly Gilbert.

There’s not much prep work to do for this simple and elegant free-form tart, thanks to the convenience of puff pastry. The oat crumble comes together like something you might be used to doing for a fruit dessert, but it’s quite nice with grated cheese in it instead of sugar.

If you buy the puff pastry a day in advance, you can let it defrost in the refrigerator.


Serve with green salad or Sauteed Broccoli Rabe

By arrangement with The Washington Post

RECIPE

Tomato Galette With SavoUry Oat Crumble

Tested size: 6-8 servings

Ingredients

1 sheet frozen puff pastry 1/4 cup plus 2 tablespoons old-fashioned rolled oats (do not use instant or quick-cooking oats) 1/4 cup flour 1/2 teaspoon dried herbes de Provence 1/4 cup freshly grated Parmigiano-Reggiano cheese 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons cold unsalted butter About 4 ounces (1/2 cup) mascarpone cheese 12 to 16 ounces small-variety tomatoes, preferably a mix of colors

Directions

Preheat the oven to 400 degrees. Cut or have at hand a piece of parchment paper measuring about 12 by 17 inches. Unwrap the frozen puff pastry dough and let it rest on the counter near the preheating oven.

Meanwhile, combine the oats, flour, herbes de Provence, Parmigiano-Reggiano cheese, salt and pepper in a mixing bowl. Cut the butter into small pieces and add to the bowl; work them into the dry ingredients to form a crumbly mixture that clumps together when you gently squeeze it.

Gently unfold and roll out the puff pastry dough directly on the parchment paper to the size of the paper, using your clean fingers to smooth over any cracks. Spread the mascarpone over the dough, leaving a one-inch margin all around.

Cut some of the tomatoes in half and leave some whole, then scatter them over the mascarpone (amount to taste). Sprinkle the oat crumble mixture evenly over the tomatoes, then crimp up the edges of the dough to create a kind of free-form tart (or simply use a sharp knife to score around the edges of the galette topping). Bake (middle rack) for 25 to 30 minutes, so the crust is browned and the tomatoes have softened.

Let sit for 5 minutes before serving warm or at room temperature.

06Mar

I love cheesy bread. Way back when I was very small, cheese buns would be my go-to packed lunch carb of choice. My mom didn’t buy them too often, but when she did, I’d be all over them like a bunny with a pile of carrots. The thing is, I recently bought a cheesy bun, but it didn’t have that same appeal. There wasn’t enough cheese and the bread quality was, well, let’s face it, supermarket style. I guess I shouldn’t gotten that supermarket cheese bun, but I was grocery shopping and hungry and it looked so good! I guess that’s just what happens sometimes when you try to taste nostalgia – growing up sucks sometimes!

But, really, growing up doesn’t suck because I didn’t know how to make bread as a kid but now I do! Which means homemade cheesy bread whenever I want. Why have plain bread when you can have cheesy? This loaf is fluffy, soft, and filled with a swirl of cheddar. It was a breeze to make, with only one rise as opposed to the traditional two. Mike and I devoured it almost a little too quickly. Cheese and bread, two of life’s greatest pleasures, tucked into one awesome loaf.

Recipe:

In a bowl or liquid measuring cup, sprinkle the yeast over the warm milk and let proof for about 5 minutes.

In the bowl of your stand mixer, whisk together the flour, sugar and salt.

Whisk the egg into the yeast mixture, then add to the dry ingredients. Use a wooden spoon to mix until it comes into a ball and then switch to a dough hook and knead until the dough pulls away cleanly from the sides.

Add the room temperature butter and continue to knead, about 10 minutes, until the dough reaches the windowpane stage – take a piece of dough about the size of a golf ball and stretch it out between your fingers and thumbs. If you can stretch it without the dough breaking, you’re good to go.

Transfer the dough to a lightly floured work surface and divide into three equal portions. Shape them into balls, then use a rolling pin and roll each ball into a long oval.

Sprinkle the cheddar evenly on the ovals, then roll up like a jelly roll. Place the rolls in a row in an 8″x4″ loaf pan.

Cover loosely with plastic wrap and let proof in warm place until doubled, up to 2 hours.

Preheat the oven to 340°F.

Brush with egg wash and scatter on extra cheese, as much as desired.

Bake for 45 minutes, tenting with foil if the top browns to quickly. Remove from oven, let cool for 10 minutes, then remove from the pan and let cool completely on a wire rack. Enjoy!

 

 

25Oct
Ribbon Pakoda is a popular south Indian tea time snack generally made during festival time. It is also known as nada murukku because of its resemblence to nada or string. The main ingredient is gram flour and rice flour, to this various spices like chili powder, asafoetida, sesame seed and melted butter is added. From these ingredients soft dough is prepared and this dough is passed through special equipment called "Murrukku Maker" typically made out of brass. Passing the dough through a special mould give these thin ribbon like pakoras. Here is a simple recipe to make ribbon pakoda which can be made any time during the year. Total Time: 1 hr Serves: 5 - 6 Ingredients: 2 cup Gram Flour (Besan) 1 cup Rice Flour 2 tsp Red Chili Powder 2 pinch Asafoetida / Ajwain 1 tsp Sesame Seed 2 tbsp melted Butter / Oil Oil for deep frying Murrukku maker press How to make ribbon pakoda : Mix rice flour, gram flour, chili powder, sesame seed, salt, melted butter and asafetida powder in a large bowl. Add water little by little and knead soft dough from it. Grease the murrukku maker with oil and place the plate with in it. Heat oil in a frying pan, fill in the dough into murrukku maker, ress out thin strips of the dough into the hot oil. Only press in enough to cover the oil. These ribbons cook and turn dark quickly. So gently turn the pressed ribbons to fry the other side. Once the ribbons starts to turn golden, using a slotted spoon drain excess oil out and place it on a plate to cool. Press the remaining batches of the dough in the similar manner. Cool the entire ribbon pakodas and store in air tight containers.
23Sep
The ‘Swachh Bharat Abhiyan’ is a massive mass movement that seeks to create a Clean India. Prime Minister Shri Narendra Modi launched the ‘Swachh Bharat Abhiyan’ (Clean India Mission) on 2nd October 2014, the 145th birth anniversary of Mahatma Gandhi
18Sep
September 18, 2016 – Jeep, the American SUV brand owned by Fiat Chrysler Automobile, made its entry into India with two products – Grand Cherokee and Wrangler Unlimited. The American automaker is also working on all-new premium compact SUV, codenamed Jeep 551 – that is likely to be unveiled at FCA’s new Pernambuco assembly facility in Brazil towards the end of September. The vehicle has been spotted for the first time during its promo shoot in Brazil. Named 2017 Jeep Compass, the new model will rival against the likes of the Toyota Fortuner, Honda CRV and the Ford Endeavour. The SUV will make its official debut at the 2016 Sao Paulo Auto Show in November.
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