Spicy Sevai

*Ingredients*

- 2 cup sevai
- 1 red onion (chopped)
- 1/4 cup frozen peas
- 1 chopped tomato
- 1/4 tsp turmeric powder
- salt to taste
- 1 tsp garam masala
- 1 tsp lemon juice
- 1 tsp sugar
- 1 tsp red chilly powder
- 2 tsp oil
- 1 tsp cumin-mustard seeds
- handful chopped fresh coriander

*Directions*

Most of us must be aware of the rumor about Kurkure. The rumor was being spread around by people even without realizing that the news is baseless.

KHAMAN DHOKLA

A traditional Gujarati snack, prepared in a jiffy.

Cooking Time : 6 min.
Preparation Time : 10 min.

Serves 4.

Ingredients

1 cup Bengal gram flour ( besan)
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid crystals
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt
salt to taste For the tempering

CASHEW BARFI

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes 1 1/4 cups.

Ingredients

1 cup (100 grams) cashewnuts , broken

1/2 cup (50 grams) sugar

1/4 teaspoon canned powder *Method

1. Soak the cashewnuts in warm water for about 30 minutes and wash them 2 to 3
times.

DOODHI MUTHIA
A steamed savoury made with doodhi (white pumpkin),
3 kinds of flours and fresh spices.

Cooking Time : 9 min.
Preparation Time : 10 to 15 min.

Serves 4 to 6.
For the muthias

2 cups white pumpkin (lauki), grated
1 onion, grated (optional)
1 cup whole wheat flour (gehun ka atta)

All About Vinegar The world's oldest cooking ingredient may just be vinegar. According to The Vinegar Institute, vinegar's history can be traced back over 10,000 years. In fact, flavored vinegars have been manufactured and sold for almost 5,000 years. And the wide variety of vinegars available today is nothing new. The Babylonians were making and selling gourmet vinegars flavored with fruit, honey, malt, and more.

Vinegar is the result of a conversion by bacteria of alcoholic solutions in acetic acid. The word is derived from the French vin ("wine") and aigre ("sour"). Of course, vinegar is much more than "wine gone bad." There are three methods of making vinegar: the slow process, the generator process, and the submerged process. Homemade vinegar uses a starter called "mother of vinegar."

Vinegar varieties vary greatly from country to country. These are some of the most popular:

Balsamic vinegar is brown in color with a sweet-sour flavor. It is made from the white Trebbiano grape and aged in barrels of various woods. Some gourmet Balsamic vinegars are over 100 years old.

Cane vinegar is made from fermented sugarcane and has a very mild, rich-sweet flavor. It is most commonly used in Philippine cooking.

Just in time for Easter Holiday...
If you love pickled beets, you'll love pickled eggs. A popular deli item, it's easy to make these at home. They can be refrigerated up to two weeks, if they last that long.

INGREDIENTS:
1 cup sugar
2 cups cider vinegar
2 cups water
1/2 teaspoon salt
1/2 teaspoon whole cloves
1 tablespoon whole allspice

Prep Time:30 min
Start to Finish:2 hr 10 min
Makes:12 servings

1 box carrot cake mix (or your favorite) Water, vegetable oil and eggs called for on cake mix box Tray or cardboard, covered with foil 1 container Whipped fluffy white frosting (or your favorite) 1 cup shredded coconut Construction paper Jelly beans or small gumdrops 1 cup shredded coconut Green food color

WATER

#1. 75% of people are chronically dehydrated.

#2. In 37% of people, the thirst mechanism is so weak that it is mistaken for hunger.

#3. Even MILD dehydration will slow down one's metabolism as much as 3%.

#4. One glass of water will shut down midnight hunger pangs for almost 100% of dieters

#5. Lack of water is the #1 trigger of daytime fatigue.